Mouthwatering BBB Asha's magic recipe

What should I say about Asha's recipe of BBB or Bise Bele Bath. This is the second time I had made it in these 15-20 days ;). Vegetables like beans, carrots and peas are boiled and then cooked in a dal mixture along with tomatoes and the aromatic BB spice powder. mmmmhhhhh my mouth is watering writing it too :). Believe me, the house is filled with such a nice aroma when you are making it, you will wish to have it at the same moment.

Whenever I voice chat with my parents I show them the recipes I make for their dear son-in-law :). Today morning I showed them some snaps along with this BBB too. My father asked me what is it, is it Biryani ? ;) I said hmmmm no and started giving hints saying that its a recipe I learnt from my friend Asha. It is a comfort food, a wholesome meal in itself a favorite one from Bangalore- Mysore area of Karnataka state in India.

After just telling him the name of the state you know he guessed it loudly - it is Bise Bele Bath is'nt it ? :D. I told yes Nana(that is wt I call him ;)) it is, how do you know about it? He said Oh! I very well know about it it tastes so good as I had a chance to taste it when one of my colleagues shared his lunch:).

It is just like our sambhar rice but with a different masala that is BB masala. I couldn't take any snaps the first time I made it because these days we are spending our time visiting parks and having lunch there nicely packed from home on one day of the weekends. So, I packed everything in a hurry and couldn't take a snap.

I thank Asha, for sharing this wonderful recipe with us.

Serves 5-8
Cooking and Preparation Time - 1 hr - 1.30 hr approx

Ingredients :

For making the Bise Bele powder (these quantities mentioned will make around 1 cup of the powder which can be stored and used for future. Use as much powder as you need to make the Bise Bele Bath)
Dry Roast all the below ingredients until reddish brown and grind into a powder with 1/2 tbsp turmeric powder

Coriander seeds - 8 tbsp
Dry Red chillies- 4
Pepper corns-1 tbsp
Fenugreek seeds-1 tbsp
Chana Dal-2 tbsp
Cloves-8
Cumin seeds-1 tbsp
Mustard seeds- 1 tbsp
Cinnamon/Patta/Dalchini - 1 inch
Poppy seeds-2 tbsp
Curry leaves-10
Dry coconut-3 tbsp

For Gravy Preparation you will need

Onions - 2 sliced
Tomatoes - 2 big
Green beans, Carrots and Peas - 3 cups or according to your wish adjust it (cooked separately, I microwaved them for few mins. You can do whichever way possible to you)
Ghee - 2 tbsp
Cashews, Peanuts - 2 tbsp each or more
Toor Dal - 1 cup cooked ( I didnt have it so used Masoor Dal for the second time I made it, taste was same)
Red Chillies - 2
Mustard seeds - 1tbsp
Few curry leaves
Tamarind juice
Jaggery - 1 tbsp
Salt to taste

Also, cook Basmati/Sona masoori rice 2 cups and keep aside separately.

Method :

1. In a deep pan heat ghee, then add cahews, peanuts, mustard, dry red chillies, curry leaves, sliced onions and saute until they are brown. Now add, tomatoes, salt and fry they are half cooked(not mushy).
2. Then add Tuar dal, tamarind juice, jaggery, cooked veggies, powder that we made and 10 cups of water.
3. Boil until it is reduced to atleast half its amount until oil specks on top. Add more water to make the consistency thin if you want. Keep it in fridge overnight. Next day boil it again.
4. Add the cooked rice and mix with the gravy. Cook on low heat until its thick.
5. Garnish with coriander and serve hot with raita or by itself.

Note :
Cut the amount to half since it serves 8 people. Also, instead of using the gravy the other day I used it the same day itself keeping some in the fridge for next days use.

The recipe is an exact copy from Asha's blog except the dal. I used Masoor instead of Tuar. I also tried it with Tuar the first time I had made it. Both tasted the same with slight difference. So, you can use whichever you feel like :).

If you observe, Asha's blog's header banner has BBB snap ....;). Enjoy!

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Tri Color Pulav, Sukhi Gobi and OCC Raita

This easy to make Pulav consists of Carrots, Green Peas and Corn. So, the name Tri Color Pulav. Use fresh or frozen ones whichever you have and delicious Pulav can be made in just 30 mins. Along with it is Sukhi Gobi dry version of Cauliflower and OCC Raita is Onions Cucucumber and Carrots Raita ;). So heres the recipes.

Tri Color Pulav

Serves - 2-3
Cooking and Preparation Time - 20-30 mins

Ingredients :

Basmati Rice - 1.5 cups cooked
Carrot - 1 diced into cubes
Corn - 1/2 cup or more if you like ( I used frozen corn)
Green Peas - 1/2 cup or more if you like (I used petite peas frozen ones)
Onion - 1 medium-big sliced
Coriander- 1/4 cup chopped
Shahi Jeera or Cumin Seeds - 1/4 tbsp
Bay Leaf - 1
Cloves - 3-4
Cinanamom - 1/2 inch
Cardamom - 2
Salt to taste
Oil - 1-2 tbsp

Method :

1. Heat oil in a non stick pan, add cumin or shahi jeera, cinanamom, cloves, cardamom, bay leaf, sliced onions and fry till onions become slighlty reddish.
2. Then add carrots, peas, corn and salt.
3. Saute them well and cook covered for few mins until the raw smell of the veggies go away.
4. Then add the cooked basmati rice and mix well.
5. Add salt if necessary and cook on very low heat for 5-7 mins and the Pulav will be done.
6. Serve hot with any curry, dal or even raita.

Sukhi Gobi :

Serves -2
Cooking and Preparation Time - 15-20 mins

Ingredients :

Cauliflower or Gobi florets - 1/4
Onion - 1/2 chopped finely
Coriander - 1/4 cup
Chilli powder - 1/4 tbsp
Garam Masala - 1/4 tbsp
Coriander powder-1/4 tbsp
Turmeric powder - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Oil - 2 tbsp
Salt to taste

Method :

1. Heat oil in a non stick pan, add cumin, chopped onions, turmeric powder and saute until onions gets fried.
2. Reduce the heat and add chilli powder, coriander powder, garam masala and then add the cauliflower florets.
3. Add salt and saute well.
4. Cook covered and keep mixing it for evry few mins.
5. When all the water gets evaporated and you can see the Gobi is cooked the curry is ready.
6. Serve hot with rotis, rice or even bread.

Onion Cucumber Carrot Raita

Serves 2-3
Preparation Time - 15 mins or less

Ingredients :

Yogurt - 1-2 cups
Grated Carrots, Cucumbers - 1/2 cup or more if you like ( I used carrot(1) and cucumber (1/4))
Red Onion - 1/2 very finely chopped
Coriander finely chopped - 1 tbsp
Salt and Sugar - 1/2 tbsp

Method :

1. In a bowl beat the curd nicely and add all the other ingredients and mix well.
2. Serve cold or normal with rice of your choice.

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Ugadi recipes - Pulihora and Poli/Obattu

 

Once again, I wish everyone a Very Happy Ugadi !! Puran Poli/Obattu/Bakshalu and Pulihora are some of the Ugadi recipes which are prepared on this festive day. Pulihora can be made in many varieties with lemons, tamarind, mangoes, coconut etc. The one I made is with tamarind pulp and is called Pulusu Pulihora/Tamarind Rice.For something sweet, I made Bakshalu which is made by stuffing the mixture of chana dal and jaggery powder in dough and shallow frying it.

For preparing Puran Poli you need to have lot of patience or else you may end up with a mess :D. Basically, the stuffing should be very dry then, think you are almost done.

So, here is the way how to make them.

Tamarind Rice/ Pulusu Pulihora

Serves 2-3
Cooking and Preparation Time - 30 mins (I generally make Pulusu or Tamarind Pulp 1 day before and keep because it gives a nice taste next day)

Ingredients :

Tamarind Water - 3 cups
Chana Dal - 1/4 cup
Peanuts - 1/4 cup
Cumin and Mustard Seeds - 1/2 tbsp each
Dry Red Chillies - 3
Green Chillies-3
Asafoetida - a pinch
Curry leaves - 10 approx
Turmeric powder - 1/2 tbsp
Salt to taste
Oil 2-3 tbsp

Method :

1.  Take a thick bottomed vessel, heat oil in it and add asafoetida, peanuts, chana dal to it.
2. When peanuts and dal are changing color add mustard, cumin seeds, turemric powder, red, green chillies and curry leaves.
3. Add salt and the tamarind water to it.
4. Keep it on medium heat and let the tamarind water become a thick paste stirring occassionally.
5. Let the paste cool and store it in the fridge or outside covered if you are preparing the pulihora the next day.
6. Cook 2 cups of basmati rice and mix it with the paste made.
7. Pulihora is ready :).

Puran Poli/Bakshalu/Obattu

Serves 4-5 approx
Cooking and Preparation Time - 20 mins for making 5-8 polis
(I prepared the stuffing, dough yesterday and stored it in the fridge)

Ingredients :

For the Stuffing you will need :

Jaggery made into rough powder - 1 - 1.5 cups
Chana Dal - 1 cup
Cardamom powder - 1/4 tbsp

Method  :

1. Wash the dal and pressure cook with sufficient quantity of water until one whistle. The dal cooked should not be broken and smust be slightly soft. Drain the water and place the dal on a dry cloth or tissue for almost 45 mins to 1 hr to make it dry.
2. Make a paste of the above mentioned cooked dry dal and powdered jaggery using a grinder/food processer along with cardamom powder.
3. The paste which we call Purnam should be dry and when made should come out as a firm ball.
4. If it is not dry and cannot be made into a ball cook it on medium to low heat for 10 mins approx stirring continously without burning it. Let it cool and then try to make the stuffing balls which you should be able to as the purnam becomes firm which is all we need to make the Polis.

To make the dough :

Maida/All purpose flour - 1 cup
Ghee - 1-2 tbsp
Water enough to knead

Method :

1. Make dough with sufficient quantity of water, ghee and keep it aside.

 To prepare the Polis :

 Ingredients :

 Dough Kneaded
 Purnam/Stuffing of Jaggery and Chana Dal
 Oil/Ghee for shallow frying
 Aluminium Foil/Plastic Sheet for rolling

Method :

1. Divide the dough and stuffing into marble sized balls and place them on a plate or paper (Step 1 in image).
2. Apply oil on the aluminium forl/plastic sheet and roll out the dough ball into a small round using a rolling pin or stretching it with your hand.
3. Now place the stuffing ball in the center of the rolled out dough and cover it by bringing the edges together.(Step 3 in image).
4. Grease your hands with few drops of oil and roll the ball with a rolling pin slowly starting at the edges and then towards the center making it into a thin and circular shape.(you can also press with hands instead of using a rolling pin).
5. Heat a non stick pan with 1/4 tbsp of oil/ghee and then place this rolled out poli removing it from the aluminium foil.
6. Fry with small quantity of ghee on both the sides and the Bakshams/Polis/Ubattu are ready to be served. 

 

 

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Dinner on a lazy day....Vegetable Pulao, Fried Eggs and Raita

On Friday, I wasn't really feeling like cooking, leave alone trying new recipes :). Then, all I knew was to cook some rice, boil eggs and make some raita. I must say whenever we make big preparations to make a complicated curry or something that needs more effort it usually turns out okay but, things made in a hurry or when we feel lazy tend to be delicious.

So, I finally made Veggie Pulao with some mixed veggies medley( it had cauliflower florets, broccoli, yellow carrots and baby carrots), fried some boiled eggs with a spicy paste/mixture and raita. It was a nice delicious dinner with no extra effort and still continuing to be lazy :).

For Veggie Pulao
Serves 2-3
Cooking and Preparation Time 20-30 mins

Ingredients :

Basmati Rice - 2 cups (cook with 1.5 cups of water for each cup)
Frozen vegetable medley or Fresh veggies of your choice - 3 cups
Tomatoes - 1.5 -2 choppedOnion - 1 medium
Cinanmom - 1/2 inch
Cardamom - 1-2Cloves - 2-3
Bay Leaf - 1
Garam Masala - 1/2 tbsp or less
Coriander chopped - 1/4 cup
Ginger Garlic paste - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Turmeric powder - 1/4 tbsp
Oil - 2-3 tbsp

Method :

1. Cook the rice and keep aside. Heat oil in a non stick pan, add cloves, cardamom, bay leaf, cinamom and saute.
2. Then add finely chopped onions, turmeric powder, ginger garlic paste and saute.
3. Add the chilli powder, garam masala, frozen veggies, coriander and salt.
4. Cook covered for few mins until the veggies are slightly cooked then add chopped tomatoes and cook.
5. When they become mushy and oil starts coming out of the veggies stop the heat.
6. Now add boiled rice and mix well. Then, cook covered on low heat for some 10 mins wihtout burning the base.
7. When the rice absorbs all the water from the veggies and becomes nice and dry it is ready.
8. Serve hot with raita along with your favorite curry.

Spicy Egg Fry
Serves 2 -3 people

Cooking and Preparation Time - 15-20 mins

Ingredients :

White Eggs - 4-5 boiled ( cut into halves)
Ginger Garlic paste - 1/2 tbspSalt to taste
Chilli powder - 1/4 tbsp
Turmeric powder - 1/4 tbsp optional
Oil to shallow fry
Small qty of water to make a thick paste

Method :

1. Cut the boiled eggs as you like and keep aside to prepare the spicy paste.
2. In a small cup, add ginger garlic paste, chilli powder, turmeric powder(optional), small qty of water, salt and mix together to form a paste.
3. Appy this paste onto the egg pieces and shallow fry them in a non stick pan slowly turning each side.
4. When they are fried they are done.
5. Serve hot with rice or as a side dish.

Raita
Serves 2-3 people
Preparation Time - 5-10 mins

Ingredients :

Yogurt - 2-3 cups
Cucumber - 1/2 grated
Carrots - 1/4 cup grated (optional)
Tomato - 1/4 finely chopped
Salt and Sugar - 1/4 tbsp
Coriander finely chopped for garnishing - 1/4 cup

Method :

1. Mix together in a bowl everything and the Raita is ready to be served along with rice.

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Tomato Baath

Tomato Baath is one of the meals which can be made in one vessel without having to prepare dal or any side dish for it. I already posted one recipe like this which is Rice Pongal. Tomatoes are available in almost every house and whenever we are running out of time we can prepare this dish. This recipe can be served as breakfast, lunch or dinner along with yogurt. I usually pack this as lunch for my husband when I am tired of making rotis and curry :).

Serves 2 people
Cooking Time 15-20 mins

Ingredients :

Tomatoes chopped 2-3
Basmati Rice 2 cups
Onion small chopped -1
Green chillies slit - 2-3
Coriander leaves chopped - 1/4 cup
Mint leaves chopped - 1/4 cup
Shahi Jeera - 1/4 tbsp
Cloves - 2-3
Cardomom - 1-2
Cinanamom/Patta - 1/2 inch
Turmeric powder- 1/4 tbsp
Chilli powder- 1 tbsp or less (according to your spice level increase or decrease)
Ginger Garlic paste- 1/4 tbsp
Garam Masala 1/4 tbsp
Yogurt 2 tbsp
Lemon juice 2 tbsp
Oil - 3-4 tbsp

Method :

1. Put  2 cups of Basmati rice with 3 cups of water in a rice cooker to prepare rice.
2. Heat oil in a non stick or ordinary pan and add shahi jeera, cinamom, cardamom, cloves. Then add chopped onions, turmeric powder and fry till onions lose transperancy.
3. Now add, ginger garlic paste, chilli powder and mix it well.
4. Then add chopped coriander leaves, mint leaves, tomatoes and saute them.
5. Add salt, garam masala and cook covered for 3-5 mins until the tomatoes get smashed.
6. Stop the heat, add lemon juice and yogurt and mix well.
7. Now add the rice prepared earlier to this and mix well so that the rice absorbs the tomatoes mixture well. Check the taste and add salt if necesary.
8. Garnish with coriander.
9. Serve hot with yogurt.

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Pongal (Rice-Pesar Pappu ) with Coconut-Tamarind Chutney

Whenever I feel tired or want to prepare something in less time, the one thing that comes to my mind is Pongal which is very easy to make and healthy too. One can have it as breakfast or lunch and can be served with favourites chutneys or yogurt. This recipe can be prepared using a pressure cooker(with 2-3 whistles) or in a heavy bottomed vessel. I have prepared it in a vessel.

Serves 2-3 people
Preparation Time 30-40 mins

Ingredients for preparation :
 
Rice Ordinary/Basmati 1 cup
Pesarpappu/Split Yellow Moong Dal 1/2 cup (Soaked in water for 5-10 mins)
Ginger Grated 1 tbsp
Mint leaves 1/4 cup
Coriander chopped 1/2 cup
Turmeric powder 1/4 tbsp (optional)
Peppercorns 1/2 tbsp
Green Chillies 3-4
Jeera 1 tbsp
Onion chopped 1 small
Oil or Ghee 1 tbsp (preferably ghee for better taste)
Salt to taste
Water 2 1/2 cups

Method:

1. Heat oil/ghee in the vessel. Add peppercorns, jeera, chopped onions, slit green chilles, chopped coriander, mint leaves and grated ginger.
2. Fry them till the onion loses its transprency.
3. You can add turmeric powder if you like.
4. Then add salt according to taste, rice along with the soaked moong dal/pesar pappu to it and mix well.
5. Now add the water and cook with covered lid on medium heat till the rice and dal are cooked evenly.
6. Rice - Pesar pappu/Moong dal pongal is ready.
7. Serve it with chutney or yogurt.

Coconut -Tamarind Chutney

Serves 2-3 people
Preparation Time 20-25 mins
 
Ingredients for preparation :
 
Coconut grated 1/2 cup
Tamarind soaked for 5 mins a small ball
Red Onion small 1/2
Salt to taste
Jeera 1/2 tbsp
Dhanyalu/Coriander seeds 1/2 tbsp
Green Chillies 2-3 (according to your spice level you can increase or decrease)

Method:

1. First dry roast coriander/dhanyalu, jeera without burning them and make a powder.
2. To the powder add coconut, tamarind, green chillies, salt and grind well. Add very little water if its too dry to grind.
3. Once you see a paste of it add the red onion and just try to grind roughly for a sec and not much so that the chutney still has small pieces of onion which will give a nice taste when eating.
4. Chutney is ready to be served and goes well with rice.

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