Bisibele bhath, curd rice and beans poduthuval/thoran

Saturday special 

Bisibele bhath and beans and carrot poduttuval and banana chips.  I also made curd rice. Bisi in kannada means hot. So hot hot bisibele bhath for you. 

Bisibele bhath

Ingredients

   Ingredients 

   Raw Rice/Basmathi - 1 cup
   Tuvar dal - 1/2 cup
   Oil -1/2 tbsp
   Ghee - 5 tsp

   Turmeric powder - 1/2 tsp

   Small onions/big  -10/large one big        onion 
   Beans - 10
   Carrot - 4
   Potato - 2
  Tomato - 2
  Capsicum - 1

   For dry roasting 

   Coriander  - 1/2 tbsp
   Red chillies - 6-7
   Channa Dal - 2 tsp
   Urad dal - 1 tsp
   Fenugreek - 1/2 tsp
   Cinnamon - 1 inch piece
   Cloves - 2
   Cardamom -1
   Dry roast and make coarse powder 

   Tadka

   Rai/Mustard  -1 tsp
   Methi - 1/4 tsp
   Curry leaves - little
   Hing - 1/4 tsp    Salt as required

tamarind pulp - 2 tbsp (soak and cook tamarind and extract pulp)

Method of preparation 

Wash and mix tuvar dal and rice togther. Cut potato, beans, tomato, carrot and onion into cubes. In a heated pan add cinnamon stick, clove and elachi allow it to release its aroma. Add chopped vegetables, onion first then other vegetables. Just saute for 5 minutes. In pressure cooker add washed rice, dal and add vegetables. Add  5 cups of water and cook till two whistles. Now add tamarind pulp and further boil. Add bisebele bath powder. Mix well. In a small heated pan pour ghee add mustard let it splutter. Add chopped capsicum, curry leaves and coriander leaves. Saute for two minutes and add to prepared bisibele bhath. Serve Bisibele bhath with beans thoran and crispy potato or banana chips. 


Beans and carrot poduthuval/thoran







Ingredients

Beans - 250 grms
carrot - 2
green chilly - 1
coconut - 2 tbsp
curry leaves - a few
salt to taste


For frying

coconut oil/ sunflower oil - 2 tsp
mustard seed - 1/2 tsp
urad dal - 1/2 tsp
red chilly - 1 broken

Method of Preparation

Wash, trim the edges of beans and carrot  chop into small pieces. In a heated kadai pour oil add mustard seeds,urad dal allow mustard to crackle. Add broken chilly. Now add chopped beans and carrot. Allow it to cook in high flame, stirring occasionally. You can add or sprinkle a little water if you wish to beans so that it gets cooked faster. In a mixer grind coconut and green chilly add this to the cooked soft, tender beans. Mix well add curry leaves. Serve with Bisibele bhath.

Curd rice

Ingredients

Rice - 1/2 cup
boiled and cooled milk - 1/4 cup
curd - 3 cups
salt as required

For tadka

Sunflower oil - 1 tsp 
mustard seed - 1 tsp
urad dal - 1/2 tsp

curry leaves - a few
green chilly - 2
ginger - a small piece

Use little oil in a small pan and fry 4 tayir mullagai - 
Make sure its roasted very well in oil and turns into black in colour. 



Method of Preparation

Wash and cook rice adding 2 cups of water in pressure cooker. Remove from stove allow the rice to reach normal temperature. You can spread rice on a plate for cooling down. Place the rice in a bowl add 1/4 glass of milk(boiled and cooled) and 3 cups of tayir(curd) use you hand to smash the rice. If you wish you can use a hand blender in low speed. You can also add a cup of water if the curd rice is too thick. The curd rice should be semi solid state.

In a small heated pan pour oil add mustard and urad dal, allow mustard to crackle. Now add chopped green chilly, ginger and hing powder and curry leaves. Saute for a while add the tadka to prepared curd rice. Add fried tayir mullagai. Serve it with choice of your favourite pickle.