Discussion in 'Recipe Central' started by kkrish, Dec 16, 2016.
Please share the recipe for fruit Salad.
Thanks in Advance.
Rice Uppuma (No onion, no garlic)
Rice rava (Idli rava) - 2 cups
Tuvar dhal - 1/2 cup
Channa dhal - 1/2 cup
Pepper corns- 2 tsp
Asafoetida - 1 tsp
Grated coconut - 1/2 cup (optional)
Water - 6 cups
Salt- to taste.
Ingredients for seasoning.
Urad dhal - 1 tsp
Mustard seeds - 1-2 tsp
Cumin seeds - 1-2 tsp
Dry red chillies- 3-4
Curry leaves - a sprig
Oil - 2 tbsp
1. Dry roast both the dhals sepatately till they turn a shade darker and nice aroma comes out.
3. Powder coarsely together - the dhals and peppercorns. Add the rice rava to the coarse powder and mix well.
Ready the seasoning:
4. Heat oil in a saucepan.
5. Add the mustard seeds, let splutter.
6. Add urad dhal. Let it turn slight brown.
7. Break chillies, add to the oil.
8. Add cumin seeds, and curry leaves.
Note: At this point you can add this seasoning to the rava- dhal, mix well, and store in the fridge for a week or so and use it. Make large batches and freeze for use within 3-6 months.
9. Add the water to the seasoning. If you are using stored mix, start here with just water.
10. Add asafoetida, grated coconut, salt.
11. When the water comes to a boil, add the rava-dhal-peppercorn mix, stirring to avoid lumps.
12. When mixture is well blended to a sauce consistency, transfer to another vessel that fits in the Instapot vessel.
13. Pour water in the Instapot, that just covers the trivet.
14. Place uppuma vessel over the trivet, close lid, turn knob to "pressure" position
15. Press "lentils" button - 30 minutes.
16. When done, serve uppuma with the usual side dish.
I tried this twice. Both times, Uppuma came out perfect. No sticky mess. No worry about sticky burnt stuff.
I tried Thiruvadirai kali also using the separator cooking method. It came out perfect. Will post later.
One Pot One Shot (OPOS) Bisibela
2. Toor Dhal
3. Tamarind Paste
5. Bisibela Mix/Garam Masala Mix/Sambar Powder
1) Season mustard seeds and curry leaves in the oil separately
2) All other items go into a small pressure cooker
3) Add water in proportion
4) Cook them in induction stove for 10 minutes or until you get 7-10 whistles
5) While whistles go, you would notice spill from the top and put a paper napkin around after making a hole
You can eat delicious Bisibela. I have prepared it myself today for lunch. @Rihana if you doubt me, I can post the photograph.
@Viswamitra .. pic please (we trust u..just love to drool over yummy food)
Thanks for the nice recipe.
I was just typing up Bisibelebhath when I saw ur post. I am going to post my version as well.
Bisi Bele Huli Anna(hot-lentil-tamarind-rice) Version 2
Yet another life-saver for moms & dads needing to run a zillion errands on weekdays and weekends.
This recipe will serve 3-4
1 cup rice
1/2 cup Tuvar daal
1 chayote (or winter melon) chopped into 1inch cubes
1 carrot chopped like we do for pulav 2 inch strips,
15-20 green beans 2 inch pieces
1/4 cup Avare kalu (surti papdi ) or green peas.
pinch of turmeric
4.5 cups of water.
2 tbsps Bisibelebhath powder (I use MTR/Mayyas) U can alwaysmake fresh.
1/2 cup of grated coconut.
Tamarind paste- 1.5 tbsp
1 tbsp ghee
1 tbsp oil
1 tsp mustard
1 tsp hing
6-7 curry leaves
2 tbsp chopped coriander
1/4 cup roasted peanuts/cashews and or boondi for garnish (optional)
salt to taste
Wash and drain 1 and 2.
Place ingredients 1-8 in IP using PotInPot method . (Place about a cup of water in the main container of the IP). Place another vessel which can go into the IP and put ingredients 1-8)
Manual for 25 min. NPR(natural pressure release)
Once the lid is safe to open.
Remove the pot from inside
Drain the water from the main pot. Wipe with a paper towel. We don’t want any water..u will soon know why.
Set IP to saute mode..once its hot and dry add 1 tbsp of oil and 1 tbsp of ghee…
Add mustard seeds..let it splutter
Add hing and curry leaves.
Leave for 10 sec
Add about a cup of water ,tamarind paste and let it cook till the smell of the tamarind goes away ( 3 min)
Add salt to taste and the masala powder.
Leave it for 2-3 min.
Add the cooked rice lentil veggie mixture and grated coconut.
Mix. Check for salt .
Let it come to a boil.(should take about 5-6 min)
Add more water based on the consistency.
Garnish with chopped coriander and roasted peanuts.
Serve with raita and chips.
My weekend staple.
The consistency of bele huli should be watery ..so try not to add potato which absorbs water and makes it hard. U can also add pearl onions along with the veggies.
Your's is more detailed than mine. Friends, please follow the instructions of JAG. JAG, quick question for you. Someone suggested dhal and rice to be soaked in water in the previous night and the Bisibela would taste even better. Is that right?
I had a bland pasta salad for lunch at work today and now I want to come to all of your homes to eat!!!
Viswa Sir, bisibelebath looks perfect in color and consistency!!! I somehow terribly fail everytime I try to make a rice dish directly in the pressure cooker. It ends with a burned bottom everytime!
Wow that bisibelebhath looks amazing. I had some leaves for lunch...ravenous now.
Good question..honestly don't know. Never tried it. I have heard from my FIL though that the bele hull made in man chatti(mud pot) or kal-chatti (stone pot) -slowly cooked for hours was absolutely divine.
Do come home @peartree .
You are another person I would love to meet. (There are a few folks in IL I would love to meet and have good conversations)
Well if you can't come, the food can come to you. There is always UPS overnight delivery. Just tell me where you live and I'll send it. (... mountain comes to Mohammed). We are good at this, having sent food to our children who live elsewhere in the US.
There is a small correction.
I had mentioned "Lentils" button.
It should bev"Beans/chili" button.
I couldn't recall the buttons, as I had posted this while at work.
I've taken a picture of the panel so next time I can refer to it.