Bisibelebath

Bisibelebath is an traditional Karnataka dish. My first try was an big disaster. While searching for perfect recipe, I learned many things about this dish and finally made it perfect and by family enjoyed it very much. I came to know that traditional bisibelebath did not call for onions, garlic or ginger and the veggies mainly used are roots.

To prepare Bisibelebath, a flavorful stew is made by cooking vegetables and special masala and finally, cooked rice and dal are added to the flavored vegetable stew.

The key to Bisibelebath is the masala. We can get bisibelebath masala in any Indian grocery store or we can make at home freshly. If you are a busy women, make this masala and store in an air thigh container. To store the masala, replace fresh coconut with dry coconut in masala ingredients.

In my recipe, I am using onion and garlic. But if you want to go authentic avoid them. Another important thing to remember is we must add enough water while cooking vegetables as this dish thickens after adding cooked rice and dal.

Ingredients

• Rice - 3/4 cup
• Toor Dal - 1/2 cup
• Tamarind - Small lemon size
• Coriander leaves - 1/4 cup, chopped

Bisibelebath Masala

• Coriander seeds - 1.5 Tbsp
• Cumin seeds - 1 Tsp
• Chana dal - 1 Tbsp
• Urad dal - 1 Tbsp
• Fenugreek seeds - 10
• Dalchini/Cinnamon stick - 1 inch
• Cloves - 2
• Cardamom - 2
• Dry Red Chilies - 3
• Grated Fresh Coconut - 1/4 cup

For Tempering

• Avvalu/Mustard seeds - 1 tsp
• Jeera/Cumin seeds - 1/2 tsp
• Garlic cloves - 3
• Curry leaves - 2 springs
• Turmeric powder - 1/2 tsp
• Asafoetida - pinch
• Oil or Ghee - 2 Tbsp

Veggies

• Onion - 1/2, cut lengthwise (We can also use shallots instead of onion  which give extra flavor)
• Green Chilies - 4
• Tomato - 1
• Carrot - 1
• French beans - 10
• Brinjal/Egg plant - 1 (We can also add Drumstick, bottle gourd, Peas)

Preparation

• Soak tamarind and extract pulp. Keep aside.
• For preparing masala, dry roast all the ingredients under masala, except coconut on a low flame for 2 minutes. Nice aroma will fill your room then add coconut and roast. Let them cool and grind into paste by adding little water.
• Chop all the veggies.

Method

• Wash rice and toor dal and cook them in a pressure cooker by adding 3 cups water up to 4 whistles.
• Heat oil in a pot, add tempering ingredients and fry. When mustard seeds splutter, add all the veggies and saute for 2 to 3 minutes.
• Add the masala paste (add all the masala paste, don't hesitate. We must flavor our recipe as we add more water), salt, tamarind pulp and mix. Add sufficient water and cook till veggies are done.
• Add rice and toor dal mixture and mix well. If require add little water to get desired consistency (Try to add enough water while cooking veggies) and cook for 3 to 5 minutes on low flame. Add coriander leaves.
• Serve it hot with Appaddam and Vadiyam.

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Kobbari Gulla Senagapappu Pachadi/Coconut and Roasted Chana dal Chutney

Hot piping soft idli, crispy dosa, crunchy vada, upma will taste heavenly with tasty chutney. We can make different chutney recipes by combining different dals, peanuts and coconut depending on our taste and mood. Whatever the chutney, preparation will be simple and easy.   

Today I made chutney with coconut and roasted chana dal. Coconut chutney is very famous South Indian chutney. Coconut chutney is served at road side tiffin carts to star hotels and commonly made in functions and at homes on daily bases.  We can prepare different coconut chutneys buy mixing chana dal, roasted chana dal, peanuts, mango, gooseberry, raw tamarind, coriander leaves, curry leaves..... Mix coconut chutney and curd and serve with idli, sure gonna love it.

Ingredients

• Grated Coconut - 1 cup
• Gulla Senagapappu/Roasted Chana dal - 1/2 cup
• Green chilies - 4
• Curry leaves - 1 spring
• Tamarind - Cherry size or to taste
• Oil - 1/2 tsp
• Salt to taste

For Tempering

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Jeera/Cumin seeds - 1 tsp
• split black gram - 1 tsp
• Bengal gram - 1 tsp
• Dry red chili - 1
• Curry leaves - 1 spring

Preparation

• Heat oil in a pan, add curry leaves, green chilies and fry for a minute.
• Add roasted chana dal, tamarind and fry for 2 to 3 minutes on low flame.(Don't leave them unattended they may burn)
• Let them cool and grind them along with coconut in a blender.
• For Tempering, heat oil in a pan, add all the ingredients under tempering and fry till mustard seeds pop and dals turn golden brown and add to the chutney.
• Serve with idli or dosa.

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Vegetable Dosa

Dosa is one of the popular breakfast in South India. There are many varieties of dosa like plain dosa, masala dosa, onion dosa, egg dosa, rava dosa and so on, the list will be long. Again in masala dosa there are many varieties like potato masala dosa, panner butter masala dosa, chicken masala dosa and vegetable dosa etc.....

Today's recipe is vegetable dosa which is very easy to prepare. We can also use any leftover vegetable fry as filling for this dosa. I used carrots, french beans and capsicum for preparing filling. The sweetness from carrots and the spiciness of the idli-dosa podi will compliment each other very well. Don't miss this yummy dosa.... 

Ingredients

• Urad dal/Black gram/Minnapapu - 1/2 cup (I am using with skin)
• Brown rice or White rice - 2 cups (We can also use half white rice and half parboiled rice)
• Menthulu/Fenugreek seeds - 1/4 tsp
• Salt to taste

Veggies

• Onion - 1/2 cup (I used full cup, not packed)
• Carrot - 1/2 cup
• French Beans - 1/2 cup
• Capsicum - 1/2 cup
• Green chili - 2 (optional)
• We can also use tomato, green peas, cabbage and sweet corn.

For Tempering and Spices

• Avalu/Mustard seeds - 1/2 tsp
• Jeera/Cumin seeds - 1/2 tsp
• Oil - 2 tbsp
• Turmeric powder - 1/4 tsp
• Red Chili Powder - 1 tsp or to taste (If using idli-dosa powder, then add less)
• Salt to taste
• Idli-dosa podi(powder) as required (optional, but add taste)

Ingredients For Making Idli Powder

• Chana dal/Senagapappu - 2 tbsp
• Urad dal/Minapappu - 2 tbsp
• Nuvvulu/Sesame seeds - 1 tbsp
• Peanuts/Verusenagapappu - 2 tbsp
• Jeera/Cumin - 1 tsp
• Curry leaves - 1 spring
• Red chilies - 3
• Salt to taste

Preparing Dosa Batter

• Wash and soak rice and dal separately over night or atleast for 3 hours. Soak fenugreek seeds along with dal.
• After soaking wash them thoroughly and grind separately into paste and mix them and let the batter ferment over night or 8 hours by keeping in a warm place.

Preparing Idli-Dosa Podi

• Dry roast all the ingredients under idli-dosa podi and make into powder. We can store this in a air tight container. (After roasting all the ingredients then add sesame seeds as there may be a chance of burning)

Preparing Vegetable Filling

• Finely chop all the veggies
• Heat oil in a pan, add mustard seeds and cumin seeds. When they start spluttering, add all the veggies, little salt, red chili powder and cook till they are done on low flame with lid on. Dish out and keep aside.

Preparing Vegetable Dosa

• Mix salt and water to the batter. Batter must be thin. (We already added salt to the veggies so check it out)
• Heat a griddle, add 2 ladles of batter and spread it rotating in a circular motion.
• When the dosa ia half done, sprinkle idli-dosa podi and spread vegetable filling and cook till dosa turn golden brown on one side.
• Fold it and serve with as it is or with sambar.

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Vegetarian Three Bean Chili

Veg Three Bean Chili With Brown Rice

Chili is a spicy stew contain meat and chilies. Chili recipe vary depending on the meat used and may contain beans, tomatoes and flavored with garlic and ground cumin. We can also make vegetarian chili recipe by using beans, tomato, onion and chilies. I had chicken chili in a Mexican restaurant which is spicy, tangy and tasty. Recently I came across meat bean chili in a food magazine and want to give it a try as beans are healthy, but in vegetarian version. 

All dry beans will have almost same nutritional benefits. They contain proteins, vitamins, carbohydrates, minerals and are low in fat.  

In chili recipe spicy chilies will be used. If you can't handle the spiciness replace them with bell peppers. Lemon juice will enhance the taste, add as much as you like. Sour cream will be  used as topping, but I am using avocado as it is good for health and will have good fat. Try to ground cumin fresh.

Ingredients

• Kidney bean/Rajma - 1/2 cup
• White bean - 1/2 cup
• Garbanzo/Kabuli Chana - 1/2 cup
• Sweet corn  - 1 cup
• Large Tomatoes - 3
• Onion - 1, chopped
• Jalapeno chili - 1                                                               Any spicy chilies - 2
• Habanero chili - 1/2                    OR Replace these chilies   Green Bell pepper - 1, small
• Chile De Arbol - 1                                    with                    Red Bell pepper - 1, small
• Celery sticks - 2
• Zucchini - 1
• Garlic Cloves - 3, chopped
• Salt to taste
• Red Chili powder or Paprika - 2 tsp 
• Cumin powder - 2 tsp, Ground it fresh
• Veg Broth - 2 cup
• Dry Oregano - 1 tsp (optional)
• Olive oil - 1 tbsp
• Coriander leaves - 1/4 cup, chopped
• Green onion for garnishing
• Avocado - 1 (We can use sour cream instead of avocado) 
• Lemon - 1

* Adjust Spices to taste.

Preparations

• Wash all the three beans and soak them over night and cook them in a pot with plenty of water for 4 hours on medium heat, stirring in between and adding more water if require or cook them in a pressure cooker for 5 whistles.
• While cooking add salt.
• Chop onion, tomatoes, deseed chilies and chop.
• Add oil to a large pan and add garlic, onion and cook till onion turn brown.
• Add tomatoes, chilies, celery, zucchini and cook till tomatoes turn tender.
• Add veg broth, cumin powder, red chili powder, oregano and let broth come to boil.
• Add cooked beans and cook for 20 minutes or until slightly thick, stirring occasionally.
• Adjust salt, sprinkle coriander leaves. Mix.

Serving Idea

• Garnish with spring onions, place a scoop of avocado, sprinkle lemon juice and serve with brown rice or tortilla or any Indian bread.

Note

• Canned beans and tomatoes can be used.
• If you add more water while cooking beans, then no need to add broth.

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Raw Vegan Pesto

Pesto is an Italian sauce, which is a blend of  garlic, basil, pine nuts, olive oil and parmesan cheese. Can also use spinach, cilantro, almonds and walnuts. My hubby and I love pesto, but one thing that stopped me is the cheese. So I want to try raw vegan pesto and it was a big hit. I love it. No cheese, no olive oil and no salt, but it taste super delicious. Now I can have pesto with my toast, pasta, omelet and salads. As there will  be oil in nuts no need to use oil and as spinach is high in sodium no need of salt.

Time : 10minutes

Ingredients:

• Spinach - 2 cups
• Cilantro/Coriander leaves - 1/4 cup
• Basil leaves - 1/2 cup or Basil powder - 3 tbsp ( Can use tulasi leaves if basil is not available)
• Almonds - 1/4 cup
• Pine nuts - 1/4 cup
• Walnuts - 1/4 cup
• Garlic Cloves -  1
• Lemon Juice - 2 tbsp or to taste
• Pepper - 1/2 tsp or to taste

Preparation:

• In a blender or food processor, mince garlic. Then add all the nuts, blend them coarsely and add spinach, basil, cilantro and olive oil if using and make into smooth paste.
• Add pepper and adjust lemon juice and serve with salads or bread.
• As we are not using olive oil,  add lemon juice while blending to make into smooth paste.
• We can use only almonds instead of pine nuts and walnuts.

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Mixed Vegetable Curry

                                     Almost everyone can benefit from eating more vegetables. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.

Ingredients:

• 1 onion  chopped
• 3 medium-sized tomatoes puree
• 1 potato
• 1 carrot
• 1/4 cauliflower florets
• 1/4 cup peas ( I don't have peas in hand)
• 10 french beans
• 1/2 capsicum
• 1 tsp ginger-garlic paste
• 1 tsp poppy seeds
• 1 tsp cashew nuts
• 1 tsp dry coconut
• 3 tsp cooking oil
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala (Adjust as per your taste)
• Salt to taste
• Chopped fresh coriander to garnish

Preparation:

• Grind poppy seeds, cashew nuts and dry coconut powder into paste.
• Make tomato puree.
• Cut vegetables into pieces. (preferably medium size)
• Boil all the vegetables and keep aside. (Don't through away the water we can use it for gravy) 

Method:

• While boiling the vegetables, heat oil in a pan, add onions and saute for 5 min, add ginger-garlic paste, cook for another 5-7 min.
• Add tomato puree, chilli powder, cumin pwd, coriander pwd, salt and coconut paste.
• cook until there is no raw smell.
• Add boiled veggies along with the water. (Add sufficient amount of water only)
• Cook until oil leaves  the edges.
• Garnish with coriander, serve with chapati, roti or naan. 

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Arati Puvvu Paalu Posina Kurra/Banana Flower Curry

This is a traditional, ethnic dish of East and West godavari districts of Andhra Pradesh. 

Serves: 3 to 4

Ingredients:

Banana flower - 1

Cumin seeds -  1/2 tsp
Onion - 1 Medium
Chillies - 4
Milk - 1/2 cup.
Termaric - 1/2 tsp
Salt - as per taste 




Preparations:

1. Peel the Banana Flower layers, you will find florets attached to the different layers of banana flower.Remove the leaves and middle thread like portion of the florets.This needs lot of patience and time, but it is worth the pain. 
2. Leaves and threads will be like this as shown in the picture.Diacard them, take the remaing floret.
3. As you go on plucking the leaves and middle portion, the size of the banana flower will become tiny and hallow. At one stage where you get a diamond shaped edge, at this stage it will be difficult to remove the leaves. So chop that portion finely and add to the florets. 

    4. Coarsely blend banana florets, don't blend into paste.   Wash the paste under running water. Do this process for more than 4-5 times, because the florets have harsh and rough taste . Drain the water and keep it a side.    
     
    5. Cook the Banana flower paste by adding 1/4th cup of water. While you are cooking,   add 1 tsp of Turmeric and cook until one boil, you do not want to over cook it.

   6. While cooking banana flower paste, take oil in a pan,add cumin seeds.

       When cumin seed splutter add onions,salt and turmeric.
   

    7. When onions are done add the banana flower paste(squeeze water from the 
        paste). Cook it on low heat for 5 min then add milk . After adding milk don't cover
        with lid.Cook for 5 more min ,adjust salt and switch off the stove. Serve with hot 
        rice.

     

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