#Spicy Bisi Bele Bath Recipe

[diabetesreversalprograminindia]

Bisi bele bath for diabetes

This article is originally published on Freedom from Diabetes website, available here. Bisi bele bath, the spicy recipe in Karnataka style, flavorsome, slightly tangy meal prepared from lentils, rice, mixed vegetables and super aromatic spice powder known as bisi bele bath powder. Bisi means 'hot'. bele means lentils and bath means a dish cooked by immersing the ingredients in water.

A recipe can be made healthier by preparing it in a different way. We can also substitute ingredients if at all possible. We can make them more beneficial by reducing fat, salt, and unwanted calories in the form of sugar. Also, ingredients can be added to increase fiber. Today, we are going to learn about a recipe, a signature dish from Karnataka - Bisi Bele Bath but in FFD style. Diabetic can have this without worry.

Fresh veggies, plenty of south Indian flavors plus plant-based protein makes it a good wholesome dish. Health-conscious or diabetics can opt for it as it's gluten-free and easy to make. FFD rolled oats to rice makes this FFD style bisi bele bath different. Oats is one of the healthiest grains which are not only gluten-free but are a great source of minerals, fiber, important vitamins, and antioxidants. This fiber helps in lowering cholesterol and reducing blood sugar levels, hence good for diabetes.

This recipe ingredients are:1 Cup Rolled Oats, ½ Cup Pigeon peas, Carrot, Beans, Peas, Drumstick, 2 Tbsp Tamarind Pulp, 1 ½ Tbsp Sambar Powder, Salt to taste.

For Tempering, 1 Tsp Oil, ½ Tsp Mustard Seeds, ¼ Tsp Fenugreek Seeds, Tsp Asafoetida, 1 Sprig Curry Leaves, 5 Small Onions (Shallots)

Method

Washed dal and all the vegetables with 1 ½ cup of water, Cook for 2 whistles. In kadai Add the oil, once the oil heats up, add the mustard seeds, once they splutter, add the fenugreek seeds, curry leaves, and whole shallots, fry on a medium flame for 3 mins.

Then add the oats and half of the sambar powder and some salt and mix well.

Add 1 cup of water.

Close the lid to cook for 15 mins.

When the oats are cooked well.

Add the boiled dal and vegetable mixture to it and mix well.

Add the remaining sambar powder and the tamarind pulp and Mix well.

Adjust salt and the required amount of water to get the desired consistency and cook for 10 more mins.

Take 1 Small Katori as a part of a meal with Salads and cooked vegetables.

This is the FFD's innovation for diabetic world. There are many recipes in FFD style. To know more, visit our Article.

Also please connect with me on my website, Facebook page, and YouTube if you want to stay in touch or give me any feedback!

[alfafoods]

Kara Boondi - Boondi Recipe - Spicy Boondi Mixture

A common South Indian snack known as Kara Boondi is made with chickpea flour, spices, roasted cashews, peanuts, and curry leaves. Tiny pearls of fried boondi that are crispy and crunchy are a delicious and highly addictive delicacy. I make a batch of kara boondi to be transformed into a Madras Mixture or South Indian mixture recipe every year for Deepavali, but I've never had a chance to record the boondi recipe until now.

If you get the hang of it and follow the instructions exactly, making Boondi Mixture is a straightforward but delicious recipe that can be made in large quantities fast and with little effort. Although I like the sweet kind, the spicy boondi recipe is also very compelling. It requires few ingredients and is nearly foolproof. With the help of my kara boondi recipe, you can make the perfect round-shaped boondhi that keeps its crunch for almost two weeks. Serve it with variety rice, such as Bisi Bele Bath, or even as a side dish at tea time.

Essential Elements

One of the primary components used to make the boondi batter recipe is gramme flour/besan. The lightest boondis are those made with fresh gramme flour!

In order to make boondi that is crispy and crunchy, rice flour is added to the batter.

Asafoetida, turmeric, and red chilli powder are used to flavour the boondi batter. And the asafoetida is what gives the fried boondi its special flavour.

In order to prepare the boondi mixture, roasted peanuts, cashews, almonds, and raisins (optional) are combined with fried curry leaves.

Check the recipe below for a complete list of ingredients and precise measurements.

Also, take ideas from our previous blog on: The Best Banana Chips Brand in 2022: A Complete Buying Guide For You

Instructions & Vital Information For Making Kara Boondi

Although it takes some time and requires a little bit of technical skill, making Kaara Boondhi is a fun project with delicious results. The following hints and techniques should make it easier to create flawless spherical boondis with a longer shelf life.

The batter for gramme and rice flour boondis should be loose and runny. The boondi will be dense and not crisp if the batter is thick.

Making boondi requires the use of a boondi ladle, but if one is not available, you should use a slotted spoon that can contain the batter. The size of the boondi will vary depending on the size of the boondi ladle.

Always hold the boondi ladle 1 1/2 feet above the oil-filled fry pan. For the boondi to be in pristine condition, without tails or a dew drop shape, it must fall from a height. The boondi fails if the batter is too thin.

Wash the ladle to get rid of the extra batter from the top and bottom after producing each batch of boondi. This contributes to creating circular boondis with correct shape. If not, the boondi will fall in large drops, creating boondi of different sizes. It could be overcooked in some places and undercooked in others.

To make precisely crisp boondi, the oil for frying it should should be heated before being set on a medium burner.

Avoid packing too many boondi into the oil and stop immediately when it appears to be full. If boondis are dropped into the oil in a crowded manner, bundles or clusters of boondis may form.

To get rid of extra oil, always drain the boondi onto paper towels. The boondi definitely feels lighter, in my opinion.

Changes & Substitutions

Depending on how crisp and crunchy you want your boondi to be, adjust the amount of rice flour you use. Less rice flour is added, and the boondi becomes a little softer.

The boondi tastes considerably better when it is garnished with roasted peanuts, cashews, almonds, and raisins, however doing so is optional.

For an additional taste boost, the boondi can also be prepared with crushed garlic cloves that have been toasted in oil.

Also, take ideas from our previous blog on: Health Benefits of Makhana: 7 Incredible Advantages of Fox Nuts

Suggestions for Serving & Storing

When kept at room temperature and preserved in an airtight container, Kara Boondi keeps its flavour for more than two weeks. It tastes best when served as a tea or coffee-time snack, but it can also be used as a garnish on a variety of foods, including thayir vadai, bisi bele bath, and rice with sambar or rasam. By incorporating it into the curd that has been whisked and seasoned with cumin powder, it also produces a fantastic boondi raita.

Recipe for Kara Boondi with step by step

Add 1 cup gramme flour, 2 tablespoons rice flour, 1/4 teaspoon each of red chilli powder, turmeric, asafoetida, and baking soda to a mixing bowl. Season with salt to taste. Mix everything thoroughly.

The dough should be thick but runny after adding water gradually while mixing. A whisk is helpful in producing lump-free batter.Although the batter should flow freely, it should also coat the ladle's back.

Heat the oil for the boondi deep frying. At a height of 1 1/2 feet, place the boondi ladle over the hot oil.

Pour some batter over the boondi ladle using a laddle. Make circular motions on the batter with a different ladle, as if you were preparing a dosa. Boondi of the same size will fall into the oil.

Don't crowd the oil too much. The boondi will have tails if the batter is too thick. The boondi will be flat if the batter is too runny. So check that it is the proper consistency.

The boondi should be fried till crisp and golden brown. When boondi is sufficiently cooked, oil stops sputtering or bubbling.

Utilize a slotted spoon to remove, then drain onto tissue paper. For the remaining batter, repeat this procedure. After each or every other round, wash the back of the boondi ladle to obtain boondi that are the same size.

After making all the boondi, toast 2 tablespoons of peanuts in the same oil until they are golden. Add it to the pre-made boondi after draining.

Add 8–10 cashews to the boondi after they have been fried until golden brown.

Finally, add a few fried fresh curry leaves to the boondi that has been cooked.

Add 1/4 teaspoon of salt and Kashmiri red chilli powder (if needed).

Combine everything thoroughly.

Boondi should be kept in an airtight container for up to two weeks after it has reached room temperature. Serve as a snack with coffee or tea.

Also, take ideas from our previous blog on: 25 Healthy Snacks That Can Help You Lose Weight

Recipe Notes

Adapt the spices to your personal tastes.

Just two pinches of baking or cooking soda adds crispiness to the boondi.

The colour and flavour are both enhanced by adding Kashmiri chilli powder to the cooked boondi.

[ramyarecipes]

Bisi Bele Bath 🍛| Flavoured Lentils Rice | Karnataka Special Dish | Mom’s Recipe 👩🏻‍🍳

Bisi Bele Bath 🍛| Flavoured Lentils Rice | Karnataka Special Dish | Mom’s Recipe 👩🏻‍🍳

Main Course: Rice recipe: Bisi Bele Bath 

Servings: 4 

Duration: 45 minutes 

Bise Bele Bath is a spicy flavored lentils rice recipe and has unique taste originated from Karnataka. It’s Karnataka Special Dish served hot with fried boondi, potato 🥔 chips and raita 🙂 . The main ingredient in this recipe is Bisi Bele Bath Powder , yesterday I shared the detailed recipe it has pungent essence and…

[easecooking]

Recipe: Bisi Bele Annaa (Bisibele Bhath): -

For Dry Masala Powder:

1. 4 tsp coriander seeds (dhaniya)

2. 4 tsp chana dal

3. 2 tsp Urad dal

4. 1 tsp jeera / cumin

5. ¼ tsp methi / fenugreek seeds or even methi powder will do

6. ½ tsp peppercorns

7. 3 pods cardamom / elachi

8. 1 inch cinnamon / dalchini

9. 4 cloves / lavang

10. 2 tbsp dry coconut / copra

11. 2 tsp poppy seeds / khus-khus

12. 1 tsp sesame seeds / til

13. 1 tsp oil

14. 12 dried kashmiri red chilli (for colour)

15. few curry leaves

16. pinch of hing / asafoetida

A) Dry roast all dals, khus-khus, dry coconut, methi, dhaniya, til & red chillies.

B) Rest all Ingredients of masala to be roasted over oil. Cool them.

C) Grind together to a fine powder. You can alternatively use garam masala/kala (black) masala and add powder of *A) to it. Will give you nearly same result.

Other Ingridents:

1. ½ carrot (chopped)

2. 5 beans (chopped)

3. 2 tbsp matar / green peas (fresh or frozen)

4. ½ potato / aloo (cubed)

5. 2 tbsp whole peanuts

6. 2 cups water

7. ¼ tsp turmeric / haldi

8. Salt to taste

9. ¾ cup tamarind extract (or take 3 tbsp of tamarind paste and mix in nearly 3/4th cup water)

10. ½ tsp jaggery / gud

11. ½ onions (madaras sambhar onion bulbs/petals or simply slices of ½ onions)

12. 1 cup toor dal (cooked)

13. 2½ cup rice (cooked)

14. 1 cup water

15. 2 tbsp ghee / clarified butter

Note: All the above veggies are optional. Have listed what goes traditionally in this dish. You can add/substitute any subji of your choice.

For tempering:

1. 2 tbsp ghee / clarified butter

2. 1 tsp mustard / rai

3. 1 dried red chilli

4. pinch of hing / asafoetida

5. few curry leaves

6. 10 whole cashew / kaju (optional)

7. Fresh Coriander (optional)

Cooking Method / Instructions:

1. First, cook all vegetables with 2 tbsp peanuts, 2 cups water, ¼ tsp turmeric and 1 tsp salt.

2. Add ¾ cup tamarind extract, ½ tsp jaggery and ½ onions to this and boil for 10 mins.

3. Add 1 cup of cooked toor dal, 2½ cup of cooked rice and 1¼ cup water.

4. Add 4 (5-6 if you like it very spicy) tsp of bisi bele bath masala.

5. Mix all the ingredients and simmer for 20 mins. (Put a cast iron pan/tawa below the pot. This will ensure the mixture doesn’t burn and stick to the bottom of the cooking pan).

6. Pour the tempering and serve bisi bele bath with hot ghee & boondi / spicy farsan mixture (optional).

PRESSURE COOKER COOKING TIP:

Directly in the pressure cooker, you can temper the veggies in a ghee tempering, add masala, cook it for a while and add all ingredients as listed in cooking method. Then instead of cooked tur dal & cooked rice, add pre-soaked dal & rice in to this. Mix with well. Add 1½ cup extra water than what you normally put for cooking dal & rice in a pressure cooker. Cook this in pressure cooker for 3-4 whistles, depending on your daily calculation of rice & dal cooking.

Once pressure settles down, remove the lid, add 1 more tbsp of masala and cook on simmer for about 8-10 mins.

Serve HOT with ghee, boondi/spicy farsan or pappadum.

[udayaagro-blog]

Ten South Indian Dishes That Can Be Prepared Using Village Rice

It is a well-known fact that in South India, rice is part of the staple diet. Almost every meal has a scrumptious rice dish that is both delicious and filling. There are different ways to prepare these rice dishes, and the best way to prepare them all is to use the extremely healthy Village Rice! Rice is a quick fix for hunger, and Village Rice is great at satiating hunger due to its high fibre and high protein content! It is suitable for people of all ages, and it is even suitable for those who have blood sugar issues and diabetes. Whether it is a snack or a full meal, Village Rice can be used to cook all the famous South Indian rice preparations. We bring you ten kinds of South Indian rice recipes that can be prepared using Village Rice.

1. Puliyogare

In common language, puliyogare is known as Tamarind rice. The rice differs in taste from region to region. It is mainly served on festivals and is considered holy. It serves as Prasad at various temples. Village rice, tamarind, and sesame oil lend the dish a special flavour! Along with a variety of spices. This dish is easy to prepare and is often preferred on picnics and road trips!

2. Coconut Rice

Coconut Rice prepared using Village Rice is not only popular in South India, but it is popular nationwide! The dish is known for its natural coconut flavour. It is cooked by sautéing the Village Rice with freshly grated coconut after it has been cooked. It is simple to prepare. After heating oil in pan, add mustard seeds and cumin seeds. Once they crackle, add urad dal and cashew nuts and saute till the mixture is golden. Cook the mixture and then add Village Rice! After the rice is prepared, served with freshly grated coconut.

3. Bisi Bele Bath or Sambar Rice

As is evident from the name, this kind of rice is eaten with sambar. The dish is quite popular at restaurants and meetings. It is especially delicious when prepared using Village Rice. The rice is often topped with boondi to make it even grander. It is spicy and contains generous amounts of ghee. The other condiments used are red chilli, jaggery, cumin seeds, and fenugreek. Toor Daal is an important ingredient for the Sambhar.

4. Sesame Rice

Sesame Rice can be prepared using Village Rice pretty quickly. The rice dish is especially dear to those who are fans of the sesame flavour. The sesame seeds and gingili oil are used to grant this dish its particular flavour. The daals used in this rice are Bengal gram daal and black gram daal. All the other usual condiments are used. It is an easy thirty-minute preparation. It is essentially steamed rice and a healthy option for those trying to lose weight.

5. Lemon Rice

Lemon rice is very popular amongst children for its fun lemony flavour. It immediately gives you a fresh feeling and can be prepared easily using Village Rice. Most of the ingredients like turmeric, curry, leaves, and urad daal are same as any other recipe. After that, you squash lemon or two on the Village Rice, give it a good mix, and you are ready to go!

6. Karuvapellai Satham

If prepared using Village Rice, Karuvapellai Satham is an extremely nutritious and healthy dish! It has the special aroma of curry leaves and lots of vitamins like calcium and iron. This rice dish is extremely popular in South India. Instead of curry leaves, coriander leaves can also be used.

7. Bagara Annam

Bagara Annam is one of Telangana’s authentic dishes. IBagar comes from the Urdu language, and it means ‘seasoning’. Often served with chicken or mutton gravies, its perfection preparation can be done using Village Rice. It can also be cooked as vegetarian pulao after garnishing with coriander and mint leaves.

8. Brinji Rice

Brinji Rice is Tamilnadu’s version of Biryani. The dish is named after the bay leaf or brinjit. The dish has the taste of Mughal cuisine and the flavour of bay leaves. It is a vegetarian dish, and its special features are the use of coconut milk and marination of vegetables. It is a rich dish full of fresh fragrances and flavours.

9. Vaangi Bath

This rice dish is native to Mysore. It is quite commonly served at weddings. Prepared using Village Rice and the main special ingredient, bottle-shaped green brinjal found locally in Southern India. It is a mouth-watering dish. It is served with a generous bowl of raita, some rice crispies, and papad.

10. Curd Rice

We all are familiar with the famous curd rice! It is refreshing during the summer and easy to prepare using Village Rice. It can be prepared in multiple ways, the most popular being adding warm milk and curd to the rice and adding roasted chillies and other spices on top for varies flavours. For a sweeter taste, fruits can be added.

[behungryforever]

25 Best Karnataka (Kannada) Recipes

1.Bisi Bele Bath Recipe

Bisi bele bath recipe is most Authentic Traditional kannada dish its very spicy and tasty.Do it your home for festival time.

2.Neer Dosa Recipe

A delicacy made out of rice, unique to the region of dakshin kannada and udipi district. The word ‘neer’ means water. The dish is called so because the batter is watery.

3.Ragi Dosa Recipe

Ragi is known as finger millet in…

[roajer]

15 Indian Vegetarian Dinner Recipes (From Popular Bloggers)

A collection of Indian vegetarian recipes from popular food blogs.

I see a lot of great bloggers posting excellent recipes. So I decided to do a roundup post every week of all the recipes that inspired me that week.

Hope you will also find it useful and appreciate the bloggers.

1. Pav Bhaji from shital’s-kitchen

Pav Bhaji, another favorite of most Mumbaites (people in Mumbai)! Bhaji is mixed Vegetable cooked with spices is served along with pav/bun. A simple meal of middle-class people commuting for work has turned into a Mumbai specialty and delicacy.

Check out the recipe for pav bhaji.

2. Veg Hakka Noodles From Crave Your Carving

Perfect Veg Hakka noodles – indo chinese is a basic easy stir fry noodles that can be enjoyed on it’s own or with your choice of gravy or veggies.

Check out the recipe for Veg Hakka Noodles.

3. Vegetable Biryani from Cooking Carnival

Vegetable Biryani is made many ways. Authentic Way of making Vegetable Biryani takes a long time and many spices. This Vegetable Biryani In Pressure Cooker is easy to make yet tastes yum. I would name this as Bachelors biryani as it comes very handy and you don’t have to cook rice and gravy separately.

Check out the recipe for Vegetable Biryani.

4. Dal Bati from Cookwithmanali

Dal Bati -a traditional dish from the state of Rajasthan in India. Hard wheat balls are baked and then eaten a spicy mix of lentils. It’s topped with lots of ghee which makes it extremely flavorful.

Check out the recipe for Dal Bati.

5. Aloo Paratha from chefdehome

Aloo Paratha is one of the most loved Punjabi Indian breakfast bread which is cooked and enjoyed in all regions of India. In India, even street vendors sell big-size loaded potato parathas and serving with salted butter or dahi (yogurt) on the side.

Check out the recipe for Aloo Paratha.

6. Lachha Paratha from foodandflavorsbyshilpi

Check out the recipe for Lachha Paratha.

7. Bharli Vangi from Aahaaramonline

Bharli Vangi or Bharleli Vangi (Stuffed Brinjals in Marathi) is a popular Maharashtrian dish that is chockful of taste because the masala used for filling uses a range of fragrant and flavorful spices, including the uniquely Maharashtrian Goda Masala.

Check out the recipe for Bharli Vangi.

8. Lauki Kofta from foodfellas4you

Sharing the best lauki kofta recipe you’ll ever find, with important tips n tricks on making soft melt in the mouth koftas!

Check out the recipe for Lauki Kofta.

9. Palak Paneer from antoskitchen

Palak Paneer Recipe is an easy and simple vegetarian food in just a few minutes. Palak Paneer with chapati or rice is the healthy meal ideas for quick dinners.

Check out the recipe for Palak Paneer.

10. Bombay Sandwich from Hebbar’s Kitchen

Veggie sandwich is a popular street food of Bombay, which is mainly served with boiled potatoes and other vegetables, in addition, these sandwich also contains Mumbai sandwich masala and Mumbai sandwich chutney.

Check out the recipe for Bombay Sandwich.

11. Bisibelebath from SmithaKalluraya

Today I have for you all ” Bisi Bele Bath / Sambar Rice ” a signature dish from Karnataka. Bisi Bele Bath literally translates to – ” Bisi – Hot; Bele – lentil; Bath – Rice item ”. As the name says …It’s spicy, hot and wholesome with rice, dal, and veggies … tastes best when served hot. Some dishes never fail to bore you …though I’ve been eating this dish since ages, it still remains one of my favorites.

Check out the recipe for Bisibelebath.

12. Chole Bhature from My Ginger Garlic Kitchen

Punjabi Chole Bhature | Chana Bhatura is one of the tempting and flavorful dishes from Punjabi Cuisine. The combination of ‘Chickpea Curry’ and ‘Fried Flatbreads’ is known as ‘Chole Bhature’.

Check out the recipe for Chole Bhature.

13. Iddiyappam from Herbivorecucina

  Homemade hand pressed rice noodles that require just 4 ingredients. Perfect for breakfast or lunch or dinner. Psst, this one is vegan and gluten-free too.

Check out the recipe for Idiyappam.

14. Garlic Naan from Binjalsvegkitchen

No Yeast Whole Wheat Garlic Naan, It’s the easiest bread I have ever made. It is No Yeast Whole Wheat Garlic Naan, no proving time, no tandoor/oven and eggless too, still crispy soft and fluffy naan like a restaurant.

Check out the recipe for whole wheat garlic naan.

Kerala Appam from mycookingjourney

  Appam is a fermented rice pancake which mainly consists of rice and coconut. It is very famous in the Kerala cuisine and eaten mostly as a breakfast or dinner.

Check out the recipe for Kerala Appam.

The post 15 Indian Vegetarian Dinner Recipes (From Popular Bloggers) appeared first on Anto's Kitchen.

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