Bisi Bele Bath#Improv

Bisi Bele Bath or Bisi Bele Huliyanna is a dish meal which is flavorsome, spicy and slightly tangy complete meal made with lentils, rice, mixed vegetables and a super aromatic spice powder. This is a famous Karnataka cuisine dish. It's actually a masala khichdi with lots of veggies. The term “Bisi bele bath” translates to “Hot Lentil Rice Dish”. “Bisi” is a Kannada word meaning “Hot”, “Bele” translates to “Lentils” and “Bath” is a word that denotes a “Soupy Rice".

Bisi Bele Bath is so popular that you get it so easily in the South Indian restaurants in Bangalore.  To make this dish I have used readymade Bisi Bele Bath masala, which is readily available in any store. I am sharing the quick and delicious way to prepare this dish/ a pressure cooker version. 

Serve 5 as a complete meal
Ingredients
1 Cup Short Grain Rice(- washed)
1/3 Cup Tur Dal
1 Medium Onion - chopped
1 Teaspoon Finely Chopped Ginger
1 Large Tomato - chopped
8 - 10 Beans - cut into big bits
½ Cup Green Peas - I used frozen
½ Cup Cauliflower Florets - I used frozen
½ Cup Pumpkin - cut into medium cubes
½ Cup Carrot - cut into medium cubes
2 Small Potato - cut into medium cubes
½ Cup Diced Capsicum - I used Red , Yellow and Green - you can use any one color
½ Cup Tamarind Juice
1½ Tablespoons Level Bisi Bele Bath Powder
¼ Teaspoon + ½ Teaspoon Salt or to taste
For The Tadka
½ Cup Oil
1½ Teaspoon Mustard Seeds
¼ Teaspoon Asafoetida
2 Sprig Curry Leaves
¼ Cup Cashewnuts or Raw Peanuts - I used Cashewnuts
2 Dried Red Chillies

Method
For Cooking The Veggies

In a pressure cooker add the all the veggies, beans, pumpkin, potato , carrot ( since I used frozen cauliflower and peas I did not add to the cooker. If you are using fresh then add this to the cooker). Add ¼ teaspoon salt and ½ cup water. Take one whistle on high flame. Let the cooker cool completely. Strain the stock & veggies. Keep them aside separately.

In the same cooker add the rice and lentils, with ½ teaspoon salt. Measure the stock from the veggies. Add total 5 cups water. Keep it on medium high flame and take 5 whistles. The rice and lentils should be mushy, then you do not need to mash them.

In a big kadai/ pot heat oil, add the mustard seeds, when they splutter add the asafoetida, curry leaves , dried red chillies and cashewnuts sauté for a minute or till the cashewnuts turn golden. Remove ½ of the tadka and keep aside for garnish ( this is optional).
Now add the capsicum, peas and cauliflower, saute for a minute or two. Then add all the cooked veggies, the bisi bele bath powder and saute till it releases an aroma, say for 2 minutes on medium low flame. 

Add the tamarind water and cooked rice dal mix. Give it a good mix, add more hot water if necessary to make it a soupy dish. Let this simmer for 4-5 minutes so that the flavors infuse on very low flame, covered with a lid. Taste for salt,  add accordingly.  After 4 -5 minutes switch off the flame. 

Serve garnished with the remaining tadka this hot. As this cools the rice and dal will absorb most of the stock and will thicken. 

We enjoyed this hot with fried rice papad or falafel. pickle and raita. Bisi bele bath is a delicious complete and healthy meal. My guest enjoyed this meal. Do try this recipe, you will definitely fall in love with it.

Labels : Khichdi, Karnataka, Rice, Lentils, Mixed Veggies, Pumpkin, Complete Meal, Healthy, Vegan, Gluten free, Main course, Tur Dal, Pressure Cooker, Improv Cooking Challenge

Improv Cooking Challenge

Squash & Rice

Bisi Bele Bath by Sneha's Recipes
Butternut Squash Methi Pulao by Magical Ingredients
Butternut Squash Rice Pudding by A Day in the Life on the Farm
Butternut Squash and Wild Rice Pilaf by Palatable Pastime

Quick Pumpkin And Other Veggies Sabzi#Sunday Funday

Many children do not like white pumpkin, so to make them eat it one has to find different ways to make it, so that they, do not know exactly what veggies are there in the sabzi. This is great way of hiding veggies and feeding kids. This is also tasty, yummy and quick. 

I have made a Mangalorean style sabzi with Bafad masala, which is available in many stores or cold storage. Here, have used the ready masala, but will sure post the recipe of homemade masala very soon.

Ingredients  
1 Cup White Pumpkin / Lauki - cut into small cubes
1 Carrot - cut into small cubes
1 Capsicum - cut into small cubes
1 Large Potato - cut into small cubes
8 - 10 French Beans - Chopped
2 Tomatoes - Finely chopped
1 Teaspoon Ginger - Garlic paste
1 Teaspoon Salt
1/2 Teaspoon Red Chilly paste
1 Teaspoon heaped Bafad Masala
1/3 Cup Oil
1/2 Teaspoon Sugar

Method

In a pressure pan heat oil add the ginger- garlic paste, tomatoes with 1/3 cup water, cover and take 3 whistles on high flame. When the cooker cools open it and blend with a hand blender. Pour the blended mix into the pressure pan again and add the red chilly paste, bafad masala and fry till oil leaves the sides. 

Then add all the veggies, salt and sugar, sauté on high flame for 5 minutes, then cover with the lid and take 2 whistles on high flame. 

Open when the cooker cools, serve hot with rotis or bhakris. Enjoy!!
Labels: Mixed Veggies, Vegetarian, Vegan, Gluten free, Sunday Funday, Main course, Karnataka, Mangalore, Lauki, Sabzi

Almond Flour Pumpkin Muffins from Amy's Cooking Adventures

Chocolate Pumpkin Cupcakes from Food Lust People Love

Pumpkin and Black Bean Quesadillas from A Day in the Life on the Farm

Pumpkin Crème Brûlée from Culinary Adventures with Camilla

Pumpkin Prune Quick Bread from Palatable Pastime

Pumpkin Sweet Potato and Amaranth Patties from Cook with Renu

Quick Pumpkin And Other Veggies Sabzi from Sneha’s Recipe

Vangi Bath/Eggplant (Brinjal) Rice#Foodieextravaganza

This is a combo dish, using rice and vangi which is eggplant in Karnataka, a complete vegan, gluten free meal. Have this with any raita and enjoy this unique, awesome rice dish originating South India - Karnataka.
Ingredients
2 Cups Rice
1 Big Long Eggplant/Brinjal – cut into big pieces
1" Cinnamon stick
1 Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
A Sprig Curry Leaves s
2 Tablespoons Chopped Coriander leaves
Salt to taste
½ Cup Oil
2½ Tablespoons Homemade Vangi Bath Masala 

Method

Cook the rice and spread in a wide bowl. Each grain of the cooked rice must be separate but soft.

Add ¾ of the prepared powder and salt to the cooled rice. Mix Well gently.

Heat the oil in a pan, add the mustard seeds, cumin seeds, cinnamon, cashews and curry leaves. Lower the flame and add chopped brinjal pieces, little salt and mix it well and close the lid. Keep stirring gently every few minutes and cook well without adding any water. Once the brinjal is cooked well add the remaining powder and stir well. Finally add the rice and cook for couple of minutes and add the chopped coriander leaves. 

Serve with fresh curd and enjoy. 

My Notes

Use any type of black or purple variety of eggplant/brinjal you wish. 
Adjust the vangi bath masala according to your taste and spicyness required.

Labels: Foodie Extravaganza Party, Vegan, Gluten free, South Indian, Karnataka, Eggplant ,Brinjal, Rice, Main course, Healthy, No Onion No Garlic, Vrat

For Foodie Exgravaganza Party our Host is Camilla of Culinary Adventures with Camilla   and the theme is Rice.
Check here the various rice dishes prepared this month.   

Arroz Rojo (Mexican Red Rice) by Palatable Pastime
Beetroot Pulao by Magical Ingredients
Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
Curry Doria (Japanese Curry Rice Gratin) by Tara’s Multicultural Table
Kimchi Fried Rice by Karen’s Kitchen Stories
Rice Pudding by A Day in the Life on the Farm
Southwest Rice Salad by Our Good Life
Vangi Bath/Eggplant (Brinjal) Rice by Sneha’s Recipe

Kalingana Saali Polo /Watermelon Rind Dosa#Improv

Watermelon Dosa / Kalingana Saali Polo is a dosa made using watermelon rind (the white part, which is in between the red part and the outer green skin). It is a traditional dosa recipe from the Konkani cuisine of Karnataka. In Konkani language, Kalingan means Watermelon, Saali means peel and Polo means Dosa. 

I have  posted  so many Watermelon recipes earlier check below. Watermelon is everyone’s favorite summer fruit. Since it's made up of 90 percent water, it provides  refreshment during  summer. 

I always use  the white part/rind in cooking recipes. So after my Watermelon Paratha, its this quick and easy Watermelon Rind Dosa. This dosa is so soft and has a very spongy texture. You won’t even come to know that it has watermelon rind added to it and you will love it. The coconut added to the batter gives  a slight sweetness to the dosa's. Serve it along with any Chutney or Sambar .

Ingredients
11/3 Cup Idli Rava
1 Cup Heaped Chopped Watermelon rind
1/4 Cup Fresh Grated Coconut
1/2 Cup Poha /Flattened Rice
Salt to taste
Olive Oil as required
Method

Wash and soak the idli rice in water just enough to the level of the rava for 2 hours.

Wash and drain the poha in water using a strainer and keep aside.

Now in a mixer grinder, grind the watermelon rind along with grated coconut to a smooth paste. Take it out in a mixing bowl. Add the soaked poha and idli rice, season with salt and make a smooth dosa batter by adding very little water.
The consistency of the batter should be a little thick.

Leave the batter to ferment for 4 -5 hours, before  making the dosas.

Now, heat a dosa pan or a cast iron tawa on a medium heat, brush it with a little oil, pour a ladle full of the dosa batter, pour a teaspoon of oil on the sides. 

Cover it with a lid and let the dosa cook in its own steam till done. 

Then flip it and cook for a minute on that side too.

Remove it on a plate and proceed to make rest of the Kalingana Saali Polo similarly with the remaining batter.

Serve the Karwar Style Kalingana Polo Recipe- Watermelon Rind Dosa along with Peanut Coconut Chutney  or Sambar for the weekend breakfast or a dinner.
You would like other Watermelon recipes
Watermelon Paratha
Watermelon Agua Fresca 

Watermelon Granita
Apple & Watermelon Crush
Sparkling Apple & Watermelon Lemonade Spritzers
Vegan & Gluten Free Watermelon Jelly

Lables : South Indian, Karnataka, Watermelon, Rind, Dosa, Healthy, Coconut, Breakfast, Dinner,  Vegan, Gluten free,Improv Cooking Challenge 

Improv Cooking Challenge; July 2020

Watermelon and Olive Oil

• Watermelon Salad with Feta and Cucumber by Making Miracles
• Andalusian Watermelon Gazpacho by Pandemonium Noshery
• Summery Grilled Haloumi Salad by Culinary Adventures with Camilla
• Kalingana Saali Polo / Watermelon Rind Dosa by Sneha's Recipe
• Sweet Heat Watermelon Gazpacho by Cookaholic Wife
• Watermelon, Blueberry, and Mint Salad by A Day in the Life on the Farm
• Watermelon Chaat Salad By Palatable Pastime

Vegan Hariyali Kurma

Vegan & Gluten Hariyali Kurma is a coconut curry based main course dish from Karnataka is made with mixed vegetables. This is a South Indian restaurant style mildly spiced creamy Kurma. 

Ingredients  

300 Grams Frozen Mixed Vegetables
1 Large Potato - cut in cubes & parboiled
1 Large Capsicum - cut in cubes
1 Teaspoon Level Ginger Garlic paste
2 Medium Onions - finely chopped
2 Medium Tomato - finely chopped

1 Teaspoon Salt or to taste 
½ Teaspoon Garam Masala powder
For the Tadka 

2 Bay leaves
3 Whole Cloves
An inch Cinnamon stick
A Sprig Curry leaves
¼ Cup Oil
To grind to a fine paste 

½ Cup Packed Freshly Grated Coconut
5 Green Chillies or to your taste
15 Whole Cashewnuts
½ Teaspoon Heaped Cumin seeds
A handful of Coriander Leaves
10 - 12 Mint Leaves
1½ Teaspoons Coriander powder
1 Tablespoon Poppy seeds/Khus Khus

Method

Boil the cashews and poppy seeds in 1/2 cup water till the they are soft and the water dries. Cool it , then grind this along with coconut, cumin seeds, green chillies coriander and mint leaves to a smooth paste adding little water if necessary.

 Heat a oil in a kadai, add the bay leaves ,curry leaves cinnamon and cloves,let them crackle.
Then add the onions saute till light golden then add ginger garlic paste and saute over medium flame for a minute.
Add the chopped tomatoes and salt, cook till the tomatoes mushy.  Add the ground paste and fry till oil surfaces.

Add in the boiled potato, capsicum and mixed veggies saute for a few minutes, add water to make a thick gravy consistency, bring it to a boil on high flame.

 Reduce the flame to low, cover and cook till the veggies are done. Switch off the  flame add the garam masala powder, lightly mix it, taste for salt and seasonings. 

Serve hot with parathas/pooris chapati or with pulao . 

This Vegan Hariyali Kurma is easy to prepare. It's creamy, delicious !!

Labels: Mixed Vegetable, South Indian, Restaurant Style, Vegan, Coconut, Main course, Gluten free, Karnataka, Vegetables, Vegetarian

Clams / Shimpies in Coconut Gravy With Mini Steamed Rice Dumplings #FishFriday

The Mangaloreans call this mini steamed rice dumplings "Mutli".

The  Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

This was on my to do list for a long time. When this theme for Fish Friday Foodies was given by our Host Camilla of Culinary Adventures with Camilla "Out of the Shell and Into the Pan", was so happy that at last this recipe will be done.
This is a lengthy and lightly spicy coconut gravy dish, but, worth the effort. It makes a delicious meal.

Clams / Shimpies  requires a lot of washing and cleaning, since they are  often filled with sand and dirt.  Therefore  it’s really important to clean them thoroughly & then place them in the freezer overnight or  for at least an or two  hour, so that they open their shells,  then you can clean them properly before steaming/cooking them.   

What I did, brought them from the market,  soak them in a big bowl filled with water for 10 to 15 minutes and  then rinse  them  4 to 5 times in fresh water. Then store them in a container and kept it in the freezer overnight.  

Then next day they had opened a little.  Take each clam and remove the meat from one side into the other one.  Discard the empty shell.  If in case any of them are not open take a knife and carefully press on to one end of the clam and it will easily open.

 See the beauties ..gems of the sea
Ingredients

70  to 80 Clams / Shimpies - washed,  rinsed, sand and grit removed. 

Retain only one shell (kerl) of each clam while discarding the other / empty one.

For the Gravy
To roast in a teaspoon of Oil

4 Bedki  Red chillies 

4 Kashmiri  Red chillies 
1 Tablespoon Coriander seeds
4  Black peppercorns
1 Teaspoon  Cumin seeds

1/4  Teaspoon  Mustard seeds

1/4 Teaspoon Turmeric powder

5 Grains Fenugreek seeds4 Cloves Garlic
1 Cup Freshly Grated coconut 
1 Small Onion roughly chopped
1 Small Ball of tamarind or as per taste

1 Teaspoon Oil

Other Ingredients

3  Shallots - sliced

4 Cloves Garlic - smashed lightly

A Sprig Curry Leaves

1 Small Curry Spoon Oil

For the Mutli /  Mini Steamed Rice Dumplings

1 Cup Idli Rawa - soaked
Salt to taste

Method
To make the  Mini Steamed Rice Dumplings / Mutlis

Wash the idli rawa and soak it  in water  - till the level of rawa only for two  to three hours. 

 Drain.

Grind it  to a fine paste with salt to taste, using no water as far as possible. 

The batter should be thick ( see pic) 

Transfer the ground batter  in a soft  thin muslin cloth. 

Steam it without lid. 

Every 3 to 4 minutes, remove the cloth filled with batter and knead it, by folding the cloth. Then again place it to steam, remove and knead,  till it forms a soft dough.  It took total 7 - 8 minutes to be done.  If your batter is watery then it may take more time.

Once slightly cooled take the warm dough out of the cloth,  just lightly moisten your hands with water and knead it to a soft dough.

Make marble size balls and flatten them lightly into small circle and 

press to make a little depression with you thumb. 

Place them in steamer 

with lid and steam for 15 mins after the first steam is released.  

Allow them to sit for a while the gravy is getting ready.

To make the Gravy
Heat a pan  with a teaspoon of oil and roast the following one by one – dry red chillies, sliced onion, coriander seeds, peppercorns, garlic, cumin,fenugreek , mustard seeds  & grated coconut. 

Remove & allow to cool, 

then add tamarind and turmeric powder,  

grind   all these ingredients to a fine paste. Keep aside

My prized possession - my Mud  pan or mud vessel (which we East Indians call it a treezal). 

Heat a  oil in a big pan (large enough to accommodate the gravy+mutlis+clams). 

When the oil is hot, fry the sliced onion till golden brown.  

Add the ground paste and fry well. Add the masala water (after washing the mixie) and bring it to a boil.

  
Cover and cook for few minutes  or till oil surfaces.  

Now add the clams / shimpies and add  water  enough to make a thick gravy consistency,  

cover let them cook. 

Taste for salt then add the add in the mutlis.  

Cover and cook for 7 to 10 minutes on low flame. 

Or untill oil surfaces.
Turn off flame and allow  mutlis / mini steamed rice dumplings to soak in the gravy for  5 minutes.  

Enjoy these hot!

Real comfort food.. yum.. delicious.

Labels : Seafood/Fish, Clams, Shimpies, Mangalore, Coconut, Spicy, Fish Friday, Dumplings, Karnataka

An InLinkz Link-up