Bisi Bele Huli Anna

This has been a childhood favorite of mine.., I remember coaxing my aunt (who is a specialist in making Bisi) to make some for me whenever she was visiting.. :).., So it comes as a surprise to me that I took such a long time to get this posted on my blog!! :) Bisi Bele Huli Anna., which is also known as Bisi Bele Bath I guess is originally a dish of Karnataka.., I remember the times when we were in Bengaluru and how I loved to gorge on Bisi.., so much so.., that Raj literally grew tired of it!! :D This tangy, Sambar type rice with all the veggies is a very healthy recipe (if one goes easy on the ghee and the nuts).., ideal for kids who fuss around veggies.., :) :) :).,

Happy Reading!!!

Bisi Bele Huli Anna

Serves: 4

Preparation Time:

Ingredients:

• 2 cups Rice
• 1 cup Toor dal
• 1/2 cup Ghee
• 1 Potato, Cubed
• 2 Carrots, Cubed
• 1/2 a Cauliflower, Cubed ( You can avoid Cauliflower if you think the dish will get mushy.., but I myself personally lovee Bisi with all the veggies)
• 1/2 a cup Green Peas
• 1/2 a cup Chopped French Beans
• 1 Onion Diced
• Any other vegetable of your choice
• 1/2 a cup of Mint and Coriander Leaves ( you can choose to avoid the mint leaves if you want)
• 1/2 a cup of nuts ( Cashew, Almond, Groundnuts.., whole.., not chopped)
• Tamarind.., the size of a lemon
• 2 tsp Mustard seeds
• 2 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 1 tsp Fenugreek Seeds
• A few each of Cardamom, Pepper seeds, Cloves
• 1/2 inch Cinnamon stick
• A Star Anise
• A tbsp each of Urad Dal, Chana Dal and Raw rice ( for tempering)
• 2 Dried red Chillies
• A few Curry leaves
• Salt to taste

Method:

Soak the tamarind in warm water. Pressure cook the rice and dal separately (add the vegetables to the dal and pressure cook it.) Simultaneously., toast (NOT BURN NOT ROAST.., JUST TOAST) the dry spices together along with the red chillies and curry leaves.. You can choose to dry toast them or you can add just a tsp of ghee and toast them. Let the mixture cool. Once cooled, grind the spice mixture into a coarse powder. Extract the tamarind pulp and to the tamarind juice add the spice mixture and bring it to boil. Add the cooked dal and carefully fold in (try not to break the veggies). Now add the rice to fold in.., Season with salt and check for taste. Add in some more water( the amount of water depends on how watery or thick you want the Bisi to be) and pressure cook for about 10 mins or till two whistles go by.. Turn off the stove. Transfer contents into a serving bowl. Heat the ghee, add the nuts and half the coriander/mint leaves.., fry for a minute and add garnish the Bisi Bele Hili Anna with the nut/ghee/coriander mixture..., Serve piping hot with Papad/ Potato Chips/Boondi/ Sev.., :D :D :D Have a yummy meal... Slurp slurp..

Butter Chicken

Now this one has been lying in my drafts for over four months now.., And it would have still been there for another year if I hadn't taken pity on it.., :D Seriously.., I hardly get the time to blog nowadays., I'm always preoccupied with so many things that blogging has taken a backseat.., Hmm.., about the recipe., this is one of my husband's favorite recipes.. He is a hardcore non vegetarian and it is a challenge for me to whip up different NV dishes for him.., But Butter chicken as I told you.., is a favorite of his and I've made it sooo many times that its almost a childs play for me.., Happy reading..,

Butter Chicken:

Serves: 6

Preparation Time: 45 minutes

Ingredients:

• Chicken - 1 kg, skinned, boned and diced
• Curd - 150 ml
• Almonds - 50 gms, crushed
• Cinnamon - 1/4 tsp, crushed
• Cloves - 1/4 tsp, crushed
• Bay leaves - 1/4 tsp, crushed
• Green cardamom - 4
• Ginger pulp - 1 tsp
• Garlic pulp - 1 tsp
• Tomato - 400 gms, chopped
• Onion - 2, chopped
• Fresh coriander - 2 tbsp, chopped
• Fresh cream - 4 tbsp
• Chilli powder - 2 1/2 tsp
• Garam masala powder - 1 tsp
• Food color- A pinch
• Olive oil - 1 tbsp
• Butter - 75 gms
• Salt as per taste

Method:

To the curds, add all the dry spices, tomatoes, ginger, garlic, ground almonds, food color and salt and half of the chilly powder. Blend well.., Marinate the chicken pieces properly with this curd mixture and let it it stand for 10 minutes. In a pan, heat butter and olive oil. Add chopped onions and fry till pink. Add the chicken mixture and saute for about 10-12 minutes. Add the remaining chilly powder and stir properly. Add half the coriander leaves and blend well.., Add in the cream and simmer. Give it a proper stir and let it cook on low heat till the chicken is done.. Check for salt. Garnish with coriander leaves and serve hot with paranthas., or chapathis.. :D :D :D