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!!!
- Black Gram – 1Tbsp
- Bengal Gram – 1Tbsp
- Coriander Seeds – 3Tbsps
- Red Chilies – 7
- Kashmiri Red Chilies Or Byadgi Red Chilies – 12
- Cinnamon – 3 One Inch Piece Sticks
- Cloves – 2
- Mustard Seeds – Little Less Than 1/4tsp (1/8tsp + 1/2Of1/8tsp)
- Poppy Seeds – 3/4tsp
- Cumin Seeds – 3/4tsp
- Fenugreek Seeds – 1/8tsp
- Oil – 1/2Tbsp
Remove stalks of red chilies and break them into small pieces
Similarly remove stalks of kashmiri red chilies and break them into pieces
Heat a pan and add oil and heat oil. when oil is hot add fenugreek seeds, black gram, bengal gram, red chilies, kashmiri red chilies, cinnamon, cloves, cumin seeds and mustard seeds (Add all except coriander seeds and poppy seeds).
Fry the ingredients stirring on low flame for 3 minutes or till seeds start changing color. Then add coriander seeds and poppy seeds and fry for 2 minutes on low flame only. Transfer the fried ingredients into a plate and cool. Take a dry mixie jar and add the cooled ingredients and grind to a smooth powder stirring with spoon at intervals. Take the prepared bisi bele bath powder into a clean and dry jar and cover it with airtight lid to retain the aroma. Use this powder and make bisi bele bath instantly with ease.
Points To Observe:
Kashmiri red chilies or byadgi red chilies are the red chilies which look crimpled and slightly pink in color. These chilies add bright color to the powder without tasting hot.
Remember to add coriander seeds and poppy seeds only after the black gram and bengal gram starts changing color---otherwise they get fried quickly and by the time the dals get fried these two would get burnt.
Fry the spices only on low flame ---this may take some time but one would have control in frying the ingredients without burning them. Also when fried on low flame they get fried evenly and also observe that they get browned evenly.
Try using an iron pan to fry the spices---heat gets distributed evenly in iron pan and hence we see that the dals get even browning---this is my personal experience. Also iron gets leeched giving health benefits.
With the measurements given here we get 1/2Cup that is 80gms of powder. For two people one can make Bisi Bele Bath approximately 5 times.
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