Tuesday, August 4, 2009

Bisi Bela Huli Anna



Although my cousin has put her version of Bisi Bela Bhath, Im uploading my version too. I make it by using moong daal as its very easy to digest and yet there is no compromise to taste whatsoever. In my method you can prepare the powder and store it for later purposes. Hence makes the process very easy :)

Ingredients for Bisi Bela Huli Anna powder:


6 red chillies
1 tsp cumin seeds
1/2 tsp methi(fenugreek) seeds
1/2 tsp turmeric powder
3 tsp coriander seeds
4 cloves
2 pieces cinammon
2 tsp urad dal
1 tsp channa dal
1/2 tsp peppercorns
1/2 cup coconut gratings
Oil/ghee for roasting

Method:

Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder. Store in a airtight container.


Ingredients for Bisi Bela Huli Anna Rice:


1/2 cup Moong Dal
1 cups rice
1/2 cup thick tamarind juice
5 tsp Bisi Bhele Huli Anna powder
2 cups chopped vegetables(carrots, green beans, potatoes,etc)
4 green chillies, chopped
3 tbsp ghee
1/2 tsp mustard seeds
2 tsp cashewnuts, chopped
few curry leaves
1 tsp channa dal
1 tsp urad dal
Salt to taste

Method:

Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done. Add the tamarind juice to the above rice/dal/vegetables and mix well. Mix in the bisi bhele huli anna powder. Set aside. Heat the ghee and add the mustard, green chillies, curry leaves, cashewnuts, urad dal and channa dal. When the seasoning is ready, add it to the rice mixture and add salt to taste. Serve it hot with the raita of your choice (I usually make the raw onion raita) and roated papad/ chips.

6 comments:

  1. Bisibele Bath is a favourite here! You don't cook the tamarind juice? Won't it be a bit raw? You get the powder in boxes too, I think from MDH or Everest, not sure. But grinding them afresh gives good flavour always. Maratti Mokku is a key spice needed, since I make this dish so often, I had amma send me few packets of that from Nilgiris!

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  2. to overcome that raw tamarind taste, may be we can cook the veggies in tamarind juice in a separate vessel along with the dal rice mix in the cooker???????????????

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  3. and yes you can use some more spcies too like marathi mokku, star anis(annasi poo ) and khuskhus

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  4. trust me there is no raw taste of the tamarind. Try once using this method.

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  5. hmmm good let me try too, and i think we can just use little but thick tamarind juice and may be in the heat of the cooked rice it wl become

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  6. Will surely try this the next time. Have always wanted to make the powder and keep, and see if it loses freshness. My guess is, if you are not going to make it again pretty quickly it will definitely lose a good part of freshness unless you seal it with a food sealer like appa does at home. That's why I found fresh grinding a better option.

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