Showing posts with label Bisi Bele Bath. Show all posts
Showing posts with label Bisi Bele Bath. Show all posts

Wednesday, January 25, 2017

Rajamudi Rice Bisibele Baat

Rajmudi Rice/Red Rice (Raw) bisibele baat is a wonderful yummy dish, which contain rice, dal, vegetables and spices.
Rajmudi Rice is considered as one of the healthy rice and previously used only by Mysore Kings.
I bought this Rajamudi  rice from Savayava Sante which is held in the first week of every month at Rastrothana building in Chamarajapet,  namma Bengaluru.

Let us know about Rajmudi Rice.
Rajamudi rice is a variety of red rice which is mostly grown in Mysore and Hassan districts of Karnataka. This rice was exclusively grown for Wodeyars, the Maharajas of Mysore.This rice is one of the good variety of rice and rich source of dietary fiber, anti oxidants and iron.
Let us see the recipe now :
I have used Rajamudi Rice, toor dal and vegetables with some freshly roasted spices which are always available in the kitchen.
Rajamudi Rice is bit hard and it takes more time while cooking. It is better to cook in the pressure cooker.
No Onion or No Garlic is used in this recipe, you can have them for breakfast, lunch, dinner. It also can be prepared for one dish party, ladies kitty party and outings.

Things Needed :

To Cook :

Rajamudi Rice :  1 to 1 1/2 Cup (One and Half Cup).
Toor/Moong dal : 1/2 Cup
Carrot : 1
Beans : 6 to 8
Chapparada Avarekai/Flat beans/Papdi : One handful (8 to 10 )
Peas : 1/2 Cup

Spices to Roast/Fry

Methi/fenugrik seeds : 1/4 Teaspoon
Cloves : 3 to 4
Cinnamon piece : A small piece
Cardamom : 1
Methi/Fenugrik seeds : 1/4 Teaspoon
Urid Dal : 1 Teaspoon
Channa dal : 1 Teaspoon
Coriander seeds : 2 Tablespoons
Red chilly : 5 to 6
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 1 Handful

For Seasoning :

Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Cashew Nuts : 1 Tablespoon (Pieces)
Curry leaves : 6 to 8
Ingh/Asafoetida :  A pinch

 To Grind :

Coconut : 2 Tablespoons .(Used dry coconut)
Roasted spices

To Add : 

Tamarind Pulp : 1 Tablespoon
Ground spice mixture.
Salt : As required
Mustard -Cashew Seasoning.
Ghee : 2 Tablespoons

Method :

1.Wash and cut all the vegetables. Wash fresh beans and cook all the vegetables till they turn soft.

2. Wash and cook Rajamudi rice and toor dal separately. Let it cool.
3. Grate /Cut coconut into small pieces. Soak tamarind ( a small marble size) in hot water and squeeze out the pulp.
4. Keep a pan on the fire and heat. Put a teaspoon of oil. Add 1/4 of methi seeds. Fry till it turns slightly brown.
5. Add cloves, cinnamon and cardamom. Fry them for 10 seconds.
6. Add urid dal and chann dal. Fry them till they turn golden brown. (On low flame).

7. Add coriander seeds and red chilly. Fry them nicely and put off the fire.
8. Add jeera, curry leaves, ingh and cut coconut pieces. Mix it well and let it cool.

9. Grind this fried spice with coconut and tamarind pulp. Use required water and grind.

10. Keep a big pan on the fire and heat. Put cooked dal and Rajamudi Rice.
11. Add cooked vegetables and mix it well. Let it boil for a minute. Add salt and a pinch of turmeric powder.

12. Add ground coconut -spice mixture and mix it nicely. (slowly). Let it boil for 2 to 3 minutes.

13. Keep a small pan and prepare seasoning with oil, mustard seeds, cashews and curry leaves.
14. Add this seasoning to the cooking bisibele baat. Put the ready Rajamudi Rice Bisibele baat to a serving dish. Add 2 tablespoons of ghee and mix it well.

15. Serve with any type of pachadi/chips/papad/boondi or Sev.

Note :

Rajamudi Rice should be cooked well. Use of moong dal instead of toor dal is optional. Use of ready bisibele powder instead of fresh spice powder is optional. (Fresh spice powder taste better). Use of vegetables are optional. Adding more red chilly is optional. (for more spicy taste). You can use only the spice powder if you are not in favour of coconut. Dry roast/fry the spices as said and leave it for cooling. Dry grind all the fried ingredients and add it to the boiling rice and dal content. Add tamarind pulp. Cook together for 3 to 4 minutes.(Optional).
Time : 30 Minutes
Serves : 4 to 5.

Tuesday, June 16, 2015

Avalakki Bisi -Bele Baat

Ready to Serve Avalakki Bisibele Baat

Bisibele baath is a full meal dish and it does contain rice, dal, vegetables and spices normally. Bisi means hot, bele is dal and baath is some rice dish. It is well known dish of Karnataka. People just love this dish and prepare using peas or legumes according to the season and the available vegetables or pulses. Bisible baat is anytime favourite dish of many. They do prepare for breakfast, lunch or dinner. It is easy to pack it for office goers or traveling.As I said earlier bisibele baath contain a whole lot of vegetables, dal and rice, the person will not feel hungry for a long time. It does contain loads of minerals, vitamins and carbohydrates. It gives loads of energy.

Here in this recipe of " Avalakki Bisi Bele Baat ", and I have used Awalakki (beaten rice of flattened rice or poha or awal) instead of rice. Some how I do not feel comfortable eating rice in the morning. Avalakki is always light and healthy. There is a little twist in preparing bisibele baat here. Vegetables, dal, Mango chutney (instead of coconut and tamarind) and bisibele baath powder are used. Mango chutney adds to the taste.  .

Let us see some benefits of having dals and legumes or lentils and Avalakki (Poha) in our diet.

Beans or peas or legumes are natural source of protein. They are high in fiber, low in fat and easy to digest. They are also rich in vitamins (A, B, C and E). They contain calcium, iron and potassium. They are rich source of dietary fiber. They help to control blood sugar levels, ease digestion and control high cholesterol.
Avalakki or Poha is packed with iron and eating poha regularly can prevent iron deficiency of anemia. They are good source of Carbohydrates. They are needed to help our body, store energy and perform various other functions. Intake of carbohydrates from healthy source is vital and Avalakki is one of the healthy source. They are good for diabetes. They are also low in gluten.
Avalakki Bisi Bele Baath do not contain any onions or garlic, and we can prepare this dish for any festival or feast, special days or fasting time. It also can be ideal for kitty parties or get together parties.

Things Needed:

To Cook :

Thick Avalakki (Flattened rice or Poha): 2 Cups
Toor Dal : 3/4 Cup.
Peas : 1 Cup
Carrots : 2
Capsicum " 1

Spice :

Bisibele baath powder: 2 to 3 Table spoons
Mango chutney : 1 Small cup
Salt : according to the taste

Seasoning :

Mustard Seeds : 1 Tea spoon
Urid dal : 1 Tea spoon
Oil : 2 Table spoons
Ghee : 1 Table spoon
Ingh (Asafoetida): a pinch
Curry leaves : One handful
Cashew Nuts : 2 Table spoons.

Method :

1. Wash and pressure cook toor dal , fresh peas (or frozen) and keep it aside.
2. Wash and cut Carrots and capsicum. Cook carrots and capsicum with little water till they are soft.
3. Prepare mango chutney using 2 to 3 table spoons of cut mango ( I used totapuri ) and 3 table spoons of fresh coconut gratings with 1 green chilly and a pinch of ingh.keep it aside.
4. Wash and soak Avalakki (flattened rice) in 1/2 cup of water.
6. Now keep a big pan on the fire. Put cooked vegetables, cooked dal, peas.
7.Add pinch of turmeric powder and salt. Let it cook for a minute.
8.Add mango chutney and bisibele baat powder. Add 1 cup of water and mix it well. Let it cook nicely for 2 minutes. Stir in between.

 9. Add soaked Avalakki. Mix it well.
10. Now keep a small pan on the fire. Add oil and heat. Add mustard seeds, urid dal and let the mustard splutter.
11. Add cashews and fry nicely till they turn golden brown. Add curry leaves and ingh. Fry them for 10 seconds.
12. Add this seasoning to the avalakki bisibele baat and shift avalakki bisibele baat to a serving bowl.
13. Add a table spoon of ghee and mix it well.
14. Serve with some potato chips and a cup of curd.

Note : 

You can use left over mango chutney but do not use the stale chutney. It may turn food poisoning. Using more vegetables are optional.
Adding onions or garlic is purely optional. You can also use dry peas. (batani or vatana). Wash and soak them for over night or 6 to 8 hours before cooking. You can use tamarind pulp instead of mango chutney. Using more ghee is also an optional.
I have used home made bisibele baat powder. Using MTR or Mayyas bisibele baat powder is an optional. Eat and serve when it is hot. It may turn thick with in small time. Adjust water while cooking.You can use Moong dal instead of Toor dal.
Total time : 40Minutes 
Serves : 4 to 5 .

Recipe for home made bisibele baat powder :

Dry roast one by one all these ingredients on low flame.
1/4 tea spoon of methi seeds, 2 table spoons of coriander seeds, 1 Table spoon of channa dal and urid dal (each 1 spoon), a piece of cinnamon, 4 to  5 cloves and 8 to 10 red chilly. Add curry leaves and ingh. Leave it for cooling and dry grind this roasted spices. Adding 1/2 Tea spoon of poppy seeds while roasting is optional. ( I do not add).

Sunday, February 23, 2014

Brown Rice Bisibele Bhat (Rice Khichdi)

Brown rice (Jaddakki in Kannada language) with dal, vegetables and spices cooked together to prepare this Bisi bele Bhat. Bhat means normally a rice item. This is also a quick and easy and tasty dish. Normally Bisibele bhat is prepared with white rice and I haveused brown rice.

The name bisi bele bhat, which literally means Hot lentil rice in Kannada. Bisi means hot, bele means lentil and bhat means a dish made of rice. It is also known as Bisi bele huliyanna which means hot lentil sour rice. The traditional way of preparation of this dish is elaborate and the perticular spices are used. The dish has a unique flavour and taste. It should be served Hot and eaten with chips or papad.

Brown Rice is more nutritious and it contain essential nutrients such as B vitamins, phosphorus, manganese, potassium and magnesiu. The high content of dietary fibre contribute to a healthy colon and digestive system. Brown rice is an excellent source of soluble fibre and it helps to lower lthe levels of bad cholesterol in the blood. It helps to maintain a healthy body weight. It also controls the blood sugar level.

Toor Dal or pigeon pea provide an excellent source of fiber, protein and sodium. They are also low in fat content and it is an ideal food for heart healthy diets.

Vegetables are low in fat and contain good amount of minerals and vitamins. They are rich source of calcium, magnesium, potassium, iron,Vitamin B, Vitamin C, Vitamin A. Vegetables are antioxidants

Here is a recipe of quick Bisibele bhat, very easy to prepare and I am sure the whole family of all age group will enjoy having this bhat. We can have this bisibele bhat for breakfast, lunch or dinner.

Things Needed :

Carrots : 1
Beans :  1/2 Cup  (10 to 12 beans)
Capsicum : 2
Brown Rice : 1 Cup
Toor Dal : 3/4
Tamrind Pulp : 2 Table spoons
Chutney Powder : 2 Table spoon (MTR)
Garam Masala : 1/2 Tea spoon
Rasam Powder : 1 Table spoon
Cloves : 2 to 3
Cinnemon : small piece
Coconut : 1/2 Cup (3 Table spoons)
Salt : required
Oil : 2 Table spoons
Mustard seeds : 1 Tea spoon
Urd Dal : 1 Tea spoon
Ingh (Asafoetida) : a pinch
Turmeric Powder : a pinch

Method :

1. Wash and cook Rice and Dal separately. (You can presssure cook also).

2. Wash and cut vegetables and cook carrots and beans. Keep the capsicum pieces aside.

3. Grate coconut and grind with rasam powder, chutney powder and garam masala. (Use required      water).
4. Soak tamarind in hot water and squeeze out the pulp after 5 minutes. Keep the pulp aside.
5. Now keep a big pan on the fire and put cooked rice, dal and vegetables.

6. Add tamarind pulp. Add salt. Mix it well.
7. Add required water and let it boil nicely.
8. Now add ground coconut spice mixture.

9. Mix it well and let it boil on low flame. Stir inbetween.
10. Keep a small pan and put oil. Heat and put mustard seeds and urd dal.
11. Let the mustard seeds spurt, add ingh and curry leaves.

12. Add this mustard spurt mixture to bath mixture. Mix it well.
13. Keep a pan and put one tea spoon of oil. Add cloves, cinnemon.
14. Add capsicum pieces to the pan and fry capsicum along with cloves and cinnemon. Add this capsicum fry to the bath mixture.
Ready Bisibele Bhat 
15. Shift this mixture to a serving bowl.
Bisibele Bhat in the Serving Bowl
16. Serve bisibele bhat with a cup of curd and papad or as you like.
Ready to serve Bisibele Bhat


Do not over cook rice. You can also add cut onions along with capsicum while frying. You can add more oil or ghee if you wish. You must use good quality of rasam powder, chutney powder and garam masala. Make sure that chutney powder contain roasted channadal and urid dal. I have used  MTR powders. You can also add chilly powder if you like more chilly taste. Using Ghee with Bisibele Bhat adds to the taste. I have tried this dish with mixing chutney powder, rasam powder and garam masala. You can also use bisibele bhat powder of any good company or even you can prepare the powder.
Time : 40 minutes.
Serves : 3 to 4

Organic Brown Rice

Tuesday, September 17, 2013

Navane (Foxtail) BisiBele Bath..

Navane/Foxtail millet is a healthy millet and now a days millets are known for their healthy benefits. I have tried this bisibele baath one of the famous Karnataka's yummy dish.

Navane /foxtail millet is known for its rich source of fiber and other healthy benefits. It is said that long long before these millets were the main food grains used all over India. Anyways as they say History repeats. The days are back again and people know the value of these millets.
 Navane/Foxtail millets are grown mainly in North Karnataka and in some places of India. We can prepare lots of dishes using Navane/Foxtail Millet. Foxtail millet is known as Navane akki in Kannada /Karnataka.  Navane/Foxtail millet can be used instead of rice and prepare varieties of Indian dishes. For example like chitranna, Milk ganji, bisibele baat, payasam, dosa, idli etc etc etc.
Foxtail millet is full of fiber and it helps to control our cholesterol and blood pressure.
Here is a recipe for Bisibele bath which is good for any time of the day and for all age group. I have used moong dal instead of toor dal since moong dal keeps the body cool and ready bisibele bath powder. (M.T.R.)

To cook:
Navane : 1 Cup
Moong Dal: 1/2 Cup
Carrots: 2
Peas : 1/2 Cup

To Add :
Turmeric powder : A pinch
Tamarind pulp : 2 Tablespoons
Salt : As required
Ghee: 1 Table spoon

To Grind :
Coconut : Grated : 2 to 3 Tablespoons
Bisibele baath powder : 2 to 3 Tablespoons

To Season :
Mustard Seeds: 1 Teaspoon
Urd dal : 1 Teaspoon
Oil: 2 Tablespoons
Salt: to taste
Ingh:(Asfoetida) : a pinch
Curry leaves: 8 to 10

1. Wash and pressure cook Navane and Moongdal separately. Wash and cook pea pods till they are soft. (Used frozen peas).

2. Wash and cut carrots in to small pieces and cook separately till soft and keep it aside.

3. Soak tamarind in hot water for 5 minutes and squeeze out the juice and keep it aside.( Lemon size tamarind).
3. Grind coconut and keep it aside.
 4. Now keep a pan on the fire and heat. Put oil and put mustard seeds and urd dal. Let the mustard seeds splutter. Add ingh/Asafoetida and curry leaves.
5. Now put cooked Navane and moong dal lt. Put 2 glasses of water. Add salt.
6. Add cooked carrots, peas Add turmeric powder and tamarind pulp.
7.  Add required salt and mix it well. Cook for 2 minutes.

 8. Add ground coconut and mix it slowly. Add  bisibele baat powder. Mix it and let it cook on low flame For 2 to 3 minutes.

9. Put off the gas and shift the ready Navane /Foxtail Millet Bisibele Baat to a serving dish.

10. Serve with chips or papad.


 You can add  other vegetables like peas, beans or capsicum. Adding more/less ghee is optional. Use of any brand Bisibele baat powder is optional. Here I used fresh bisibele baat powder prepared at home . (Use of onions are optional).
Time : 25 to 30 minutes.
Serve : 3 to 4 

Procedure to prepare Bisibele bath powder:

Channa dal : 2 Tablespoons.
Urd dal : 1 Tablespoon
Coriander seeds :2 to 3 Tablespoon
Cineman : 2 to 3 small pieces
Cloves: 3 to 4
Jeera " 1 Tea spoon
Red chilly : 6 to 8
Dry roast and dry grind when it cools down.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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