3 cups diced vegetables (you can use potatoes, french beans, green peas, capsicum, onions, carrots)
1 teaspoon turmeric (haldi) powder
Salt to taste
2 tablespoons dessicated coconut
1 tablespoon tamarind paste (if concentrated, use carefully)
2 tablespoons ghee
2 tablespoons oil
1 teaspoon mustard (rai) seeds
1 sprig curry leaves (kadi patta)
1 pinch asafoetida (hing) powder
For Bisibele bhath powder:
3 cinnamon sticks (dalcini)
1 teaspoon black peppercorns
6 dry red chillis
8 cloves (lavang)
1 cardamom (elaichi)
1 pinch nutmeg (jaiphal)
¼ cup coriander seeds (dhania)
3 tablespoons chana dal (split Bengal gram)
3 tablespoons dessicated coconut
1 teaspoon poppyseeds (Khus Khus)
Prep: 20 mins | Cook: 1 hour1.
Pressure cook toor dal and cook rice separately.
Boil diced vegetables in water with salt and turmeric powder until cooked. Drain the water and keep aside.
Make bisibele bhath powder: Dry roast all the powder ingredients and grind into a powder. This powder will keep for a few months if stored in an airtight container.
To 'assemble' bisibele bhath, heat 2 tablespoons oil in a large saucepan. Add the tempering ingredients and fry till mustard seeds splutter. Now add the cooked dal and vegetables. Add 2 tablespoons of the bisibele bhath powder (more or less to taste), tamarind, and coconut. Add salt to taste. Add some water if necessary. The consistency of the dal mixture should be like a thick sambar. It should be a little runny at this stage because when you add the rice, it will absorb water.
Add rice to the dal mixture. Stir well and add ghee. Simmer on low heat for 10 – 15 minutes till bisibele bhath is bubbling. Serve hot or at room temperature.
Pineapple & rice jubilee
Serves: 4 north special
1 1/2 cups
a few strands
Drain soaked rice and boil in four cups of water with saffron till three-fourths done.
Drain and keep aside. Heat two tablespoons of ghee in a non stick pan and sauté khoya lightly.
Heat remaining ghee; in another non-stick pan. Add cloves and green cardamoms and sauté for a few seconds.
Spread a layer of rice, top with a few pineapple pieces and a little sugar.
Repeat these layers till all the ingredients are used up, ending with a layer of rice.
Cover the pan and cook on low heat on dum on a tawa for about forty-five minutes to one hour.
When cooked sprinkle khoya/kowa. Decorate with raisins, cashewnuts, pistachios, almonds and silver warp. Serve warm.
Rasam variety : Lemon rasam
Ingredients for preparing Lemon Rasam
Lemon (Nimbu, Cheru Naranga), small – 2 nos
Red Gram (Arhar Dal, Toor Dal, Thuvaram Parippu) – 1/4 cup
Green Chillies (Hara Mirch, Pacha Mulagu) – 3 nos
Ginger (Adarak, Inchi) – 1 small piece
Garlic (Veluthulli, Lahsun) – 4 cloves (Optional)
Salt to taste
Turmeric Powder (Haldi, Manjal Podi) – 1/2 tsp
Rasam Powder – 2 tsp
Asafoetida (Heeng, Kayam) – 1/4 tsp
Tomato (Tamatar, Thakaali) – 1 no
Oil or Ghee – 1 tsp
Mustard Seeds (Rai, Kadugu) – 1/2 tsp
Curry Leaves – 1 stalk
Coriander Leaves (Dhania Patha, Malliyila) for garnishing
Steps for preparing Lemon Rasam
Cook Red Grams in a pressure cooker with enough water until its soft and mushy. Mash further with a potato masher to remove any lumps. Keep it aside.
Take a vessel and mix the cooked Red Grams, slitted Green Chillies, chopped Garlic, chopped Ginger, Salt, Turmeric Powder, Rasam Powder, Asafoetida and quartered Tomato with 3 cups of water.
Heat the vessel and allow the contents to boil. Simmer on low fire for 10 minutes.
Heat Oil or Ghee in a pan and splutter the mustard seeds. Now add the Curry Leaves. Add this mixture into the Lemon Rasam.
Squeeze and strain the lime juice from the Lemons.(If you are using tomatoes in Lemon Rasam reduce the quantity of lime juice.)
When Lemon Rasam becomes cold, add the lime juice.
Garnish Lemon Rasam with chopped coriander leaves.