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Bisi Bele Bhath - బిసి బేలే భాత్ - Indian Recipes Andhra Cooking Telugu Vantalu - గాయత్రి వంటిల్లు

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This is a Text Recipe, not a Video.  Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes.  If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!




Recipe Text


    Ingredients:

    • Raw Rice – 1/3Cup (70gms)
    • Pigeon Peas – 1/4Cup (55gms)
    • Potatoes – 2 (110gms)
    • French Beans – 15
    • Carrot – 1 (60gms)
    • Green Peas – 1/4Cup (45gms)
    • Chayote (BENGULURU VANKAYA) – 1 (230gms)
    • Onion – 1 (50gms)
    • Tamarind – Gooseberry Sized
    • Grated Jaggery – 1Tbsp
    • Grated Coconut – 1tsp 1/4Cup (30gms)
    • Turmeric Powder – 1/8tsp
    • Bisi Bele Bath Powder – 1 1/2Tbsps
    • Salt – To Taste (1 1/2tsps) (Tata Salt)
    • Water – As Required (Mentioned At Different Stages In The Recipe)
    • Mustard Seeds – 1tsp
    • Red Chilies – 2
    • Asafetida – 1/2Of1/8tsp
    • Curry Leaves – 1Sprig
    • Oil – 1Tbsp
    • Ghee – 1Tbsp
    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Preparations:

    Take rice in a bowl and add water and wash well. Now add 180gms water to the rice. {If one cup of rice is taken add 2 1/2cups water with the same cup}

    Take pigeon peas into a bowl and add water and wash well. Add 130gms water to the washed dal. {If one cup of dal is taken add 2 1/2cups water with the same cup}

    Take a pressure cooker and add water in it. Place the rice bowl and dal bowl in the pressure cooker and close the lid. Heat the pressure cooker on high flame till we hear one whistle. After first whistle, lower the flame and cook on low flame for 10 minutes. After 10 minutes switch off the flame and allow the pressure cooker to cool.

    Meanwhile prepare the vegetables. Peel potatoes and cut them into big pieces. Wash the potato pieces well to remove excess starch and add them into a microwave safe bowl. Pell chayote and cut and remove the seed portion. Cut chayote into big pieces. Similarly wash and cut carrot into big pieces. Wash and string french beans and cut into one inch pieces. Peel the skin of onion and cut it into small pieces. Add chayote pieces, carrot pieces, french beans pieces, onion pieces and thawed green peas to the potato pieces in the bowl. Add 100ml water to the vegetables and place the bowl in microwave oven. Cover the vegetables bowl partially and cook on high power for 5 minutes. Stir the vegetables once and again cook covered on high power for 7 minutes. Allow 5 minutes standing time and remove the vegetables bowl from microwave oven.

    Take tamarind into a microwave safe bowl and add 50ml water and cook on high power for 45 seconds or till water starts boiling. Remove and cool the cooked tamarind. Grind the tamarind adding 25ml water to a smooth texture and strain to remove the pith and collect smooth pulp.


    Take a mixie jar and add grated coconut and bisi bele bath powder and 75ml water and grind to a smooth paste. Add 25ml more water to mixie jar and clean the masala sticking inside.

    Method:

    Heat a deep bowl and add cooked vegetables, ground paste, tamarind pulp, grated jaggery. Mash the cooked dal and add to the vegetables. Add 250ml water and mix well and add salt. Allow the mixture to reach a boil. It should be of sambar consistency---add water accordingly. When the mixture is boiling add cooked rice and mix well. Cover the bowl and cook on low flame for 5 minutes. Meanwhile prepare seasoning.

    Seasoning:

    Heat a pan and add oil and heat oil. When oil is hot add mustard seeds and allow them to splutter. Then add asafetida, red chilies and curry leaves. Add the seasoning to the mixture and cover with lid for a minute to retain the aroma. Remove lid and add ghee and mix well. Serve prepared Bisi Bele Bath hot with fried or roasted papad.

    Points To Observe:

    Vegetables can also be cooked along with dal in pressure cooker. To retain their shape I have cooked vegetables separately in microwave oven. If microwave oven is not available, cook the veggies on stove top stirring once or twice in between till they are cooked.

    Grind coconut and bisi bele bath powder to a smooth paste so that when we are eating the texture should be smooth.

    Adding ghee enhances the taste of bisi bele bath.

    Remember to serve bisi bele bath piping hot. Just serve with fried or roasted papad---actually I ate this first with fried rice papad and it tasted excellent.

    Bisi Bele Bath is a whole some meal which would be liked by all age groups. It is a combination of sambar and pulao with a unique taste.

    Enjoy !!!!!!!!!!!!!!



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