Difference between revisions of "Bisi Bele Bath"

From Recidemia
Jump to: navigation, search
m (1 revision)
m (Text replace - "Directions" to "Procedures")
 
(2 intermediate revisions by the same user not shown)
Line 1: Line 1:
{{Wikifiedrecipe}}
+
 
 
__NOTOC__
 
__NOTOC__
 
== Description ==
 
== Description ==
Line 37: Line 37:
 
* a small piece [[cinnamon]]  
 
* a small piece [[cinnamon]]  
  
== Directions ==
+
== Procedures ==
 
# Peel Madras [[onion]]s.  
 
# Peel Madras [[onion]]s.  
 
# Peel and cut vegetables into 1 inch pieces.  
 
# Peel and cut vegetables into 1 inch pieces.  
Line 49: Line 49:
 
# Garnish with chopped [[cilantro|coriander leaves]] and add some [[ghee]] just before serving.
 
# Garnish with chopped [[cilantro|coriander leaves]] and add some [[ghee]] just before serving.
  
[[Category:South Indian Recipes]]
+
[[Category:South Indian cuisine]]
 
[[Category:Tamarind Recipes]]
 
[[Category:Tamarind Recipes]]
 
[[Category:Eggplant Recipes]]
 
[[Category:Eggplant Recipes]]

Latest revision as of 09:02, 14 July 2012


Description

  • Ethnicity - South Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients

Powdering

Masala

Procedures

  1. Peel Madras onions.
  2. Peel and cut vegetables into 1 inch pieces.
  3. Wash rice and dal thoroughly. Place it in a container with 2½ cups of water, a pinch of turmeric powder and chopped vegetables.
  4. Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside.
  5. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside.
  6. Soak tamarind in a little water and extract juice.
  7. Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.
  8. Heat a little ghee and fry cashew nuts until golden brown in colour.
  9. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire.
  10. Garnish with chopped coriander leaves and add some ghee just before serving.