Bisi Belebath

Bisi belebath is a rice based dish with its origin in Karnataka. My mother in law is basically from Bangalore. I got the recipe and procedure from her and prepared bisi belebath. Recipe credit goes to my MIL :).

Time Taken: 45mins

Ingredients:

Rice - 1/2 Cup

Toor Dal - 1/4 Cup

Chopped Vegetables  - 1 1/2 Cup

Channa Dal - 4 tbsp

Urad Dal - 2 tbsp

Jeera - 2 tsp

Fenugreek - 1/4 tsp

Pepper - 1 tsp

Red Chili - 3

Kus Kus - 1 tsp

Grated Coconut - 2 tbsp

Curry Leaves - 2 strings

Turmeric Powder - 1 tsp

Jaggery - 1 tbsp

Tamarind - medium lemon size

Salt to taste

Oil - 2 tbsp

Water - 1 Cup

Method:

Cook the rice and toor dal and keepit aside.

Soak the tamarind in hot water and extract the tamarind water.

Boil the vegetables and keep it aside.

Heat oil in a pan, add channa dal, urad dal, jeera, fenugreek, pepper, red chili and fry till the dal turns light brown. 

Remove the above ingredients from pan and fry kus kus and curry leaves (curry leaves are added with kus kus, so that kus kus doesn't stay in pan).

Grind the fried items with coconut.

Boil the tamarind water for a minute. Add turmeric powder, Salt and Jaggery to it.

Now add vegetables and allow it to boil for 5mins.

Then add the grounded mixture. Let it boil for 2-3 mins.

Add toor dal followed by rice and cook for 2 mins.

Heat oil in a pan and fry groundnut, channa dal, urad dal and mustard for Chaunk. Add the fired items to the bisi belebath.

Garnish with boondhi and coriander leaves. Serve hot.

Tender Coconut Payasm

Hello everyone,

I fell in love with tender coconut payasam when i had for the first time in Crimson Chakra Restaurant,Adayar,Chennai. I wanted to prepare this since long time. Finally, i prepared delicious tender coconut payasam on Tamil New Year. My husband and Mother-in-law loves sweet. They liked it very much.

Tender Coconut Payasam

Time Taken: 30 minutes
Serves 6-8 ppl

Ingredients:

• Tender Coconut - 2 (Both water and pulp)
• Sweetened Condensed Milk (Milkmaid) - 150ml
• Milk (Boiled and Cooloed) - 200ml
• Elachi/ Cardomom (Powdered) - 1
• Ghee - 1/4 tsp
• Chashews - 6
• Raisins - 6

Method:

• Grind the tender coconut water along with some pulp. Keep rest of the pulp aside. Grind it smoothly.
• Mix the condensed milk with chilled milk.
• Now mix the grinded pulp with tender coconut water to the Chilled milk + condensed milk. Mix well.
• Cut the remaining pulp into small pieces and add to mixed content.
• Heat a pan, add 1/4 tsp ghee, roast the cashews and raisins and add to the Payasam.
• Add powdered cardomom powder to Payasam
• Chill them in fridge for about 30mins and serve.

Bread Kheer

Tasty and Yummy Bread Kheer

Time Taken:1hr and 30 mins

Ingredients:

• Milk – 1.5litre
• Sugar – 150 – 200gms
• Almond – 12(Grated)
• Cashew -10(Grated)
• Bread – 4 slices
• Ghee - 3tbsp

Preparation Method:

•  Boil milk in a pan with medium flame.
• Give it an occasional stir. Remove cream (paal aadai) from the sides of vessel and add to boiling milk.
• Add grated almonds and cashews.
• Add sugar and give it a stir.
• Reduce the heat and cook until the milk has reduced to less than half.
• Remove edge of bread slice and make it to small pieces.
• Toast bread slices with ghee to make it roast.
• Add toasted bread slice before serving.