Bisi Bele Bath

Bisi bele bath is made with rice, lentils, tamarind, vegetables and spices. This can be served with fried papads, chips or roated potato.

Ingredients:

  • Tamarind (a gooseberry size)
  • Rice (1 cup)
  • Toor Dal [Pigeon Peas, split, 1/2 cup)
  • Chana Dal (Chick Peas, split, 2 tsp)
  • Dhania [Coriander] (seeds, 3 tsp)
  • Coconut (grated, 5 tsp)
  • Cinnamon (stick, small, 1)
  • Clove (2)
  • Cardamom (pods, 2)
  • Red Chili (Kashmiri, 10)
  • Turmeric Powder (1 tsp)
  • Curry Leaves( few)
  • Oil (10 tsp)
  • Ghee (1 tsp)
  • Shallot (1/2 cup)
  • Carrot (1/4 cup)
  • Beans (1/4 cup)
  • Drumstick (1/4 cup)
  • Potato (1/4 cup)
  • Brinjal (1/4 cup)
  • Peanut (2 tsp)
  • Salt (to taste)
Prep time : 10 minutes

Cook time: 1 hour 30 minutes

Total time: 1 hour 40 minutes

Cuisine: Indian

Category: Lunch \ Dinner

Method:

For the spice mixture:

  • Dry roast chana dal, dhania, cinnamon, clove and cardamom separately and set aside.
  • Dry roast the grated coconut and set aside.
  • Add oil to the skillet and roast red chilies and set aside.
  • In the same skillet add shallots and curry leaves and set aside.
  • Coarse grind all the above ingredients.

Bisi Bele Bath :

  • Cook both rice and dal separately and set aside.
  • Add salt and mash, mix both the rice and dal.
  • Heat a deep skillet and add oil and shallots.
  • Cook till they shrink half its size.
  • Add brinjal, carrot, potato, beans and drumstick.
  • Add salt and diluted tamarind pulp and turmeric powder.
  • Cover with a lid and cook for 10 minutes.
  • After vegetables are cooked add water if required.
  • Add the rice-dal and ground spice mixture.
  • Cover and simmer gently for about 10-12 minutes.
  • Garnish with chopped coriander leaves.
  • Add a teaspoon of ghee and serve hot.

Step by step pictures of the recipe:

Soak the tamarind in water.
Cook rice and dal and mix well.
Dry roast chana dal and dhania.
Dry roast coconut, cinnamon, clove and cardamom and roast red chili, shallots and curry leaves in oil.
Grind the ingredients to a coarse powder.
Add shallots, brinjal, carrot, potato, beans and drumstick.
Add tamarind extract, salt and turmeric.
Cover with a lid and cook for 10 minutes.
Add the mashed rice-dal mixture.
Add the spice mixture.
Add ghee and garnish with coriander leaves.

Mango Rice

Mango rice is a very simple recipe and the best lunch box recipe even. Fresh mangoes are available during summers and can be prepared during that season. It can be served with coconut chutney.

Ingredients:

  • Mango (raw, 1 1/4 cups)
  • Curry Leaves (5)
  • Peanuts (2 tsp)
  • Hing (powder, 1/4 tsp)
  • Ghee (1 tsp)
  • Methi [Fenugreek] (powder, 1/4 tsp)
  • Salt (to taste)
  • Cooked Rice (2 cups)
  • Mustard Seeds (1 tsp)
  • Urad Dal [Black Gram] (split, 1 tsp)
  • Chana Dal [Chick Peas] (split, 1 tsp)
  • Turmeric Powder (1/2 tsp)
  • Red Chili Powder (kashmiri, 1 1/2 tsp)
  • Oil (4 tsp)
  • Ginger (grated, 1/4 tsp)

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Category: Lunch \ Dinner

Serves: 2

Method:

  • Heat oil and ghee in a skillet and add mustard seeds.
  • Wait for the seeds to splutter.
  • Add urad dal [black gram, split], chana dal [chick peas], peanuts, chopped green chili, grated ginger and curry leaves.
  • Add methi [Fenugreek], hing, and turmeric powder.
  • Sautee for 2-3 minutes or till golden.
  • Add the grated mango, salt and red chili powder.
  • Cook till they are soft.
  • Add the cooked rice and mix well.
  • Serve with coconut chutney.

Step by step pictures of the recipe:

Add oil, ghee, mustard seeds and wait to splutter. Add urad dal, chana dal, peanuts, green chilies, curry leaves and ginger.
Add hing, methi and turmeric powder.
Add grated mango and salt.
Add red chili powder.
Cook till mango is soft.
Add cooked rice and mix well.

Notes:

  • Fine grater can be avoided while grating the mango.

Kavuni [Black] Rice Sweet

This sweet originates from Chettinad region in Tamilnadu. Black rice is a good source of iron and other nutrients. I used jaggery instead of sugar. This rice turns purple after it’s cooked.

Ingredients:

  • Kavuni [Black] Rice (1/2 cup)
  • Cardamom Powder (1/4 tsp)
  • Coconut (grated, 1/2 cup)
  • Cashews (halved, 10)
  • Jaggery (3/4 cup)
  • Ghee (4 tsp)
Ingredients

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Soak time: 12 hours

Category: Lunch \ Dinner \ Snack

Cuisine: South Indian

Serves: 3

Method:

  • In a bowl wash and add water to kavuni rice and soak for 12 hours.
  • Transfer the soaked rice to a pressure cooker and add water if required.
  • Pressure cook for 15 whistles.
  • Add ghee to a deep skillet and add cashews.
  • Sautee for 5-6 minutes or until golden and set aside.
  • In the same skillet add grated coconut and dry roast for few minutes and set aside.
  • Add jaggery and water and cook till jaggery dissolves.
  • Add the cooked black rice and mash well.
  • Add the roasted cashews, coconut, and cardamom powder.
  • Add the remaining ghee too.

Step by step pictures of the recipe:

Wash and soak black rice for 12 hours.
Transfer the rice to a pressure cooker.
Pressure cook for 15 whistles.
If the rice is not soft pressure cook again for 4-5 whistles.
Roast cashews in ghee.
Dry roast grated coconut.
Roasted coconut and cashews to garnish.
Cook jaggery until it dissolves.
Add the cooked rice and mash well.
Garnish with coconut and cashews.

Notes:

  • Wild rice and black rice are not exactly the same. We can substitute with wild rice if it’s not available.
  • Add more water before pressure cook the rice if required.
  • Cook the rice on low flame and ensure that there is enough water to pressure cook for 15 whistles.
  • Mash the rice before add to jaggery water.
  • Dissolve the jaggery and no need to make thick syrup.
  • The rice should be properly cooked before adding to the jaggery water.