Tuesday, October 28, 2014

Bisibelebath (spicy mixed vegetable and lentils rice)


Hot lentils rice

Bisibelebath is a rice based dish which is very popular in south India originated in the state of Karnataka. Bisibelebath means "Hot lentils rice". It is also know as spicy mixed vegetable sambar rice or lentils rice. As we are adding lentils and mixed vegetables, this dish is rich in protein, carbohydrates and vitamins.

This bisibelebath recipe uses fresh bisibelebath powder (homemade) which gives authentic taste and flavor. Recipe for making bisibelebath powder is also given below.You can either make this powder in huge quantity and store it in airtight container or you can make it fresh whenever needed. I always make it fresh as the aroma will be great. Though it has too many ingredients, it is very simple to make. Try out this delicious bisibelebath recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 4)

rice - 3/4 cup [ 1 cup size = 240 ml ]
toor dal - 1/2 cup
beans - 10 - 12 nos
carrot - 1 (medium size)
potato - 2 (medium size)
green peas (fresh ) - 1/2 cup
turmeric powder - 1/4 tsp
onion - 1 (medium size)
tamarind - 2 inch pieces (1 gooseberry sized)
grated coconut - 1/2 cup
salt - as needed
curry leaves - 2 sprigs
ghee - 1 tablespoon
jaggery - 1 tablespoon

For seasoning:

mustard seeds - 1 tsp
dry red chili - 1
curry leaves - few
asafoetida - 1 pinch
oil - 2 tsp

For making bisibelebath powder :

gram dal / channa dal - 1.5 tsp
urad dal - 1.5 tsp
coriander seeds - 1 tablespoon
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
fenugreek seeds - 1/4 tsp
poppy seeds - 1/4 tsp
clove - 1
cinnamon - 1 small stick 
dry red chili - 4 - 5
oil - 1 tsp


  • wash the rice and cook it separately. Keep it aside
  • cut the vegetables (carrot, potato and beans) into big chunks and cut the onions as well
  • wash the toor dal and pressure cook toor dal, turmeric powder, 2 cups of water,vegetables and onions for 2 whistles in medium flame

  • heat a vessel with 1 tsp of oil and add all the ingredients given for making bisibelebath powder (gram dal, urad dal, coriander seeds, mustard seeds, cumin seeds, fenugreek seeds, poppy seeds, clove, cinnamon, dry red chilies)
  • roast till the dal becomes golden brown in color
  • cool it down and grind it to a fine powder
  • soak tamarind in 1 cup of water and extract tamarind juice
  • add grated coconut to the grounded masala powder and grind it to a smooth paste by adding little water
  • add this paste to the extracted tamarind juice and mix well
  • heat a vessel and add this grounded paste + tamarind mixture , 2 sprigs of curry leaves, 1 tablespoon of jaggery, 1/2 cup of water and salt. 
  • bring it to boil and then add cooked toor dal and vegetables
  • cook it for 5 mins and then add cooked rice
  • mix well and then add 1 tablespoon of ghee
  • finally in a separate bowl, heat 2 tsp of oil and temper the following items: 1 tsp of mustard seeds, 1 dry red chili, asafoetida and few curry leaves. Once it splutters, add it to the bisibelebath.
  • Serve hot with spicy potato curry or chips, papad and onion raitha. 

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Monday, October 27, 2014

Bitter gourd stuffed with mango / Stuffed Karela / Stuffed Pavakkai

Stuffed bitter gourd

Bitter gourd also known as Bitter melon or karela / Pavakkai (in India) has many health benefits. It helps in purifying the blood and it is used as a medicine for diabetes( lowers blood glucose level), ulcer and respiratory, skin diseases. This vegetable is very popular mainly in Asian countries.

From its name, you can know that this vegetable tastes bitter. So it is very difficult to add to our diet. However, we have to add in our diet once in a while because of its health benefits. This bitter gourd recipe has mango stuffing which actually reduces the bitter taste. Peeling of the sharp edges of its skin, soaking the bitter gourd in tamarind water for sometime also helps in reducing the bitter taste to some extent. So those who don't like bitter gourd but wants to add to their diet can try making this recipe. I am sure, you will like this stuffed bitter gourd and won't say no to bitter gourd anymore :)

This bitter gourd recipe can be served as a side dish for rice and any dal / lentils gravy. Enjoy making this bitter gourd recipe at your home and share your feedback in the comments section below.


Bitter gourd (medium size) - 3
grated raw mango - 1 cup [ 1 cup size = 150 ml ]
salt - as needed
asafoetida - a pinch
turmeric powder - 1/4 tsp
red chili powder - 1 tsp
oil - 3 - 4 tsp


  • peel off the sharp edges of bitter gourd skin and make a slit lengthwise (Don't cut into half, see the picture below) and  remove the seeds inside
  • apply little bit of salt inside and keep it aside. (You can also soak this slit bitter gourd in tamarind water to reduce the bitter taste even more, but I didn't do this step as I like its bitter taste)
  • add salt, turmeric powder, asafoetida and red chili powder to the grated mango and mix well. 
  • fill this mixture inside bitter gourd
  • heat oil in a heavy bottomed vessel and then add this stuffed bitter gourd
  • cook covered until the bitter gourd is completely cooked
  • turn the stuffed bitter gourd often for even cooking on all sides. 
  • once the bitter gourd is cooked properly, the outer cover will become dark in color. Don't worry about its color, believe me it tastes good. 
  • Serve hot with white rice and dal tadka

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Thursday, October 23, 2014

Gulab Jamun with khoa / Khoya (Mawa)

Gulab jamun
Gulab jamun

Gulab jamun / Gulab jamoon is a milk solids based sweet / dessert similar to a dumpling. My mom used to make this at home for festival occasions and she is an expert in making gulab jamun. She makes it in absolute round shape without any cracks. But when I tried it initially, I got cracks. Then I asked my mom for the exact proportion and successfully made this jamuns without any cracks for this Diwali.

This gulab jamun recipe is very simple and easy to make at any time. Enjoy making this wonderful and delicious dessert recipe at your home and share your feedback in the comments section below.

Ingredients (makes 16 medium size gulab jamuns)

Crumbled khoya / khoa - 1 cup [ 1 cup size = 240 ml ]
all purpose flour (maida) - 3.5 tablespoons
baking soda - 1/8 tsp
sugar -  1.5 cups
water - 1.5 cups
cardamom / elachi - 1 (optional)
rose essence - 1 drop (optional)
oil - for deep frying


  • if you have kept the khoa (concentrated milk solids) in the refrigerator or freezer, bring it to room temperature and crumble it. take 1 cup of crumbled khoa. (its just half of the packet shown in the picture below)
  • in a bowl, add 1 cup of crumbled khoa, all purpose flour and baking soda. 
  • mix well, add little bit of water and form it to a smooth dough without ant lumps
  • if the dough becomes too sticky, then you can add ghee to make it to smooth dough.
  • if the dough is too dry and have more cracks, then you add sprinkle some water and make it to a smooth dough
  • keep the dough aside for 5 minutes and then make 16 equal sized balls without any cracks. You do not have to press the dough very hard to get crackless balls, if the dough is in the right consistency, then you won't get cracks. If you get more cracks in the balls or if it breaks, then knead the dough again by sprinkling little bit of water or milk and then make equal sized balls.
  • meanwhile, prepare the sugar syrup. Add 1.5 cups of sugar and 1.5 cups of water in a bowl and boil it for 8 - 10 minutes in medium flame. Don't stir the syrup in between. just boil it for 10 minutes. 
  • you can add elachi to the syrup now. I personally don't like elachi flavor in gulab jamun so I didn't add. Adding elachi is purely optional.
  • You can also add a drop of rose essence to the syrup for an added flavor. Again this step is also optional. 
  • heat oil for deep frying. Don't heat the oil too much because the jamun will get fried fast and the inner part won't get cooked. Just heat it enough to fry the jamuns. 
  • In medium flame, fry the jamuns in batches and turn it often for even cooking in all sides
  • fry the jamun till it become nice dark golden brown. 
  • drain the excess oil in paper towel and add it to the syrup immediately.
  • let the jamun get soaked in the syrup atleast for 3 hours or you can keep it overnight. 
  • Enjoy making this delicious dessert recipe at your home and share your feedback in the comments section below. 

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Tuesday, October 7, 2014

Chettinad mutton masala

chettinad mutton masala
Chettinad mutton masala

I always love recipes from chettinad cuisine and wanted to try one day in my kitchen. And here comes a recipe with mutton adapted from the famous chettinad cuisine. This mutton curry has lots of flavor and it is made from freshly grounded masala. Thats its speciality.

Try out this mutton curry recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 3)

Mutton - 1 lb
salt - as needed
turmeric powder - 1/2 tsp
red chili powder - 1 tsp
pepper powder - 1 tsp
ginger garlic paste - 1 tablespoon
water - 1 1/2 cups (1 cup size = 240 ml)
curry leaves - 2 sprigs
coriander leaves - for garnishing
small pearl onions / shallots - 25 - 30 nos
garlic - 4 pods
tomato -  1 1/2 
fennel seeds - 3 tsp
cumin seeds - 2 tsp
red chili - 5
pepper - 1 tsp
coriander seeds - 3 tsp
coconut pieces - 1 fist full
bay leaves - 1
cinnamon - 3 small sticks
cloves - 2
oil - 4 tsp
poppy seeds (kasa kasa) - 1 tsp


  • wash the mutton pieces and mix it with turmeric, salt and 1 tsp of red chili powder
  • heat 2 tsp of oil in a pressure cooker and add the mutton pieces 
  • add ginger garlic paste and saute well until mutton pieces color gets changed
  • add 1 sprig of curry leaves and 1 1/2 cup of water and pressure cook it for 5 whistles. (Once the pressure is released, if the mutton is not cooked well, then you can keep it for few more whistles until it becomes soft and cooked )
  • dry roast coriander seeds, red chili and pepper seeds. Transfer it to a mixer
  • dry roast 1 tsp of fennel seeds and 1 tsp of cumin seeds. Transfer it to mixer
  • grind both to a fine powder
  • chop small onions, tomato and garlic pods
  • heat a vessel with 2 tsp of oil and add bay leaves, cinnamon sticks , cloves, 1 tsp of fennel seeds and 1 tsp of cumin seeds
  • once it splutters, add curry leaves, chopped onion and garlic 
  • fry till the onions become transparent and then add chopped tomato
  • add little bit of salt and cook covered till the tomatoes become mushy (remember we have already added salt to the mutton pieces so adjust the salt accordingly)
  • add the mutton stock from the cooked mutton pieces and add the grounded spice powder
  • let it cook for 2 - 3 mins and then add the cooked mutton pieces, 1 tsp of pepper powder 
  • cook covered for 5 - 6 mins. (If you want more spice, you can add red chili powder at this stage)
  • Grind coconut , poppy seeds and 1 tsp of fennel seeds to a fine paste by adding little water
  • add the coconut paste to the mutton masala and let it cook until oil starts oozing out. 
  • garnish with coriander leaves and enjoy hot with white rice or chappathi / roti / parotta. 

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