4 June, 2017
BRUNCH PLATTER
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
