Ingredients used in BISIBELELE BATH |
• Byadgi chilli - 4 numbers. |
• Coriander seeds - 1 tea spoon. |
• Urad dal - 1 tea spoon. |
• Chana dal - 1/2 cup. |
• Cumin seeds - 1/2 tea spoon. |
• Kapok - 2 numbers. |
• Bay leaves - 1 number. |
• Cinnamon - 2 sticks. |
• Cloves - 4 numbers. |
• Peppercorn - 1/2 tea spoon. |
• Fenugreek seeds - 1/2 tea spoon. |
• Curry leaves - 4 springs. |
• Desiccated coconut - 1 cup. |
• Mustard seeds - 1/2 tea spoon. |
• Shallots(onion) - 1/2 cup. |
• Toor dal - 1 cup. |
• Turmeric powder - 1/2 tea spoon. |
• Carrot(pieces) - 1/2 cup. |
• Pumpkin(pieces) - 1 cup. |
• Brinjal(pieces) - 1/2 cup. |
• Rice(soaked) - 1 cup. |
• Water - 3 cup. |
• Salt - to taste. |
• Drumstick - 2 numbers. |
• Tomato(chopped) - 3 numbers. |
• Green peas - 1/2 cup. |
• Tamarind pulp - 1/2 cup. |
• Coconut milk - 1/2 cup. |
• Ghee - 3 teaspoons. |
• Cashew nuts - 2 teaspoons. |
• Asafoetida - 1 pinch. |
• Coriander leaves - 1/2 bunch. |
• Oil - 1/4 cup. |
Method: |
- Take a pan and add red chillies, coriander seeds, urad dal, chana dal, cumin seeds, kapok, bay leaf, cinnamon, cloves, peppercorns, fenugreek seeds and saute it for 2 minutes.
- Later add curry leaves, coconut powder and cook it until it turn to golden in colour, now transfer into blender and make powder and keep it aside.
- Place a pressure cooker on stove and add oil, mustard seeds, shallots, curry leaves, toor dal and saute it for few minute.
- Later add turmeric powder, carrot, pumpkin pieces, brinjal, rice, water, salt, drumstick, tomatoes and cook it for 7-8 whistle.
- Now add green peas, above masala powder, tamarind pulp, little water and cook it for 15 minutes on a slow flame along with coconut milk.
- For tempering heat ghee in a pan and add cashew nuts, curry leaves, asafoetida, coriander leaves and switch off the flame.
- Finally transfer this tempering to above bisi bele bath.
Now bisi bele bath is ready to serve
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salma salma Posted on Tue Jan 26 2016
yummy yummy?
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