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4 June, 2017

BRUNCH PLATTER 1

Posted in : PLATTER, RICE ITEMS - PULAV / MASALA BATH / BISIBELE BATH on by : Divya Suresh

On Sunday’s we normally have brunch. And One by one I shall post all the brunch combinations. Today it was bisibelebath, mosaranna (curd rice), aloo chips (store bought), southekayi sasive and mango semolina sheera or mango rave kesaribath.

Please the check the recipes here ⇒  mosaranna , southekayi sasive , mango sheera

Click  here for  Bisibelebath Pudi/Powder

You may also like to check  vermicelli bisibelebath , semolina bisibelebath , millet bisibelebath , bisibelebath with almond tempering

 

For bisibelebath, today I made the masala powder in this ⇓ method

 

     

     Ingredients :

     For bisibelebath powder: 

  • Coriander seeds – 1&1/2 tbsp
  • Bengal gram – 1&1/2 tbsp
  • Split black gram – 1 tbsp
  • Cinnamon stick – 2 inches
  • Cloves – 4
  • Kallu hoovu (stone flower, Pathhar phool) – 2 inch piece
  • Black pepper corns – 1/2 tbsp
  • Poppy seeds – 3/4 tbsp
  • Grated dry coconut – 1/2 cup
  • Whole red chillies – 12 ( I used color enhancing chillies, not hot ones )
  • Curry leaves – 15 to 20 leaves
  • Turmeric powder – 1/2 tsp

     Other Ingredients :

  • Pigeon Pea / Toor dal – 2 cups
  • Rice – 1&1/2 cups
  • French beans – 1 cup or more
  • Carrot – 1 cup
  • White pumpkin(ash gourd) – 2 cups
  • Ghee – 1 tbsp
  • Turmeric Powder – 1/4 tsp
  • Tamarind Juice ( thick ) – 1 to 2 tbsp
  • Water – 6 to 8 cups
  • Salt to taste

      For tempering :

  • Ghee – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – few

   

     PROCEDURE :

  • Cook together lentil, rice, turmeric powder and 1/2 tsp oil in a pressure cooker
  • Cook all the vegetables together in a open vessel till little soft (keep it crunchy)
  • Prepare masala powder using all the ingredients under the heading ‘ for bisibelebath powder’
  • Now add cooked vegetables to the rice dal mixture, add salt and let it boil
  • Now add masala powder, stir well and add tamarind pulp
  • Boil well while combining everything continuously
  • Prepare tempering and pour over the bisibelebath
  • Serve hot with southekayi sasive