Millet bisibele bath Recipe | How to make Brown top millet bisibele bath | Siri dhanya bisi bele bath recipe

Prep Time              10 Minutes

Cooking Time       30 Minutes

Serves                    4

Ingredients :

• Brown top millet ( korale )   1   cup
• ( You can also use other millets like korale or Navane )
• Green gram or moong dal   a little less than 1 cup
• Tamarind                                1 Lemon sized
• Jaggery                                   1 Tablespoon – depending on the sweetness you wish
• Bisibele bhath powder / Sambar/Garam masala powder                         2 Tablespoon
• Red Chilli Powder                    1 Tablespoon
• Ghee                                           2 tablespoons
• Salt to taste

Recipe Video :

Vegetables :

The following vegetables cut in 1” length

• Capsicum
• Onion 
• Tomato

• Curry leaves
• Coriander leaves
• Fresh peas or  Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )
• PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.

  

For Tadka :

• Oil                                 1   tablespoon
• Mustard seeds            1 teaspoon
• Turmeric powder        ½ teaspoon
• Hing  ( asafoetida )     1/4 teaspoon

Preparation :

• Soak tamarind in water.
• Wash millet and dal separately.
• In a cooker cook daal along with vegetables in one container.
• And cook millet in separate container adding two and half cups of water.
• To cook millet I generally add water at 1:2 proportion. But here I have put a little more water so that the millet is cooked soft.
• Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. 
• Once they splutter, add turmeric powder and hing. 
• Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
• While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
• Then add the dal cooked with veggies, add water if required and boil for five more minutes.
• Add the cooked millet, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. 
• Cook on low fire.
• The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
• Add ghee and garnish with finely chopped coriander and cover for five minutes.
• Serve hot with Raita, Boondi kaalu or chips.

Millet pulav recipe | ಸಿರಿಧಾನ್ಯ ಪುಲಾವ್ ರೆಸಿಪಿ ಕನ್ನಡದಲ್ಲಿ | Kodo - Foxtail - browntop - Kutki Jhangora millet pulao - biryani recipe

 

Ingredients :

• Millet - Siridhanya 1 cup
• ( You can take any millet you want like Foxtail millet - Navane, Kutki - same, Kodo millet - Harka, Jhangora - Oodalu, Brown top millet - Korale )

• I have used Brown top millet - Korale.

• Boiled water 1 1/2 cups
• ( Use only this much water for both grinding and cooking together )
• Ghee or Refined oil       2 tbsp
• Cauliflower florets        1/2 cup
• Carrot pieces                 1/2 cup
• Beans pieces                  1/2 cup
• Potato pieces                 1/2 cup
• Fresh Peas                      1 cup ( You can soak dry peas and use )
• Chopped onion              1cup
• Sugar                              ½ tsp
• Salt to taste

For Masala paste :

• Pudina ( Mint ) a few leaves
• Coriander a few leaves
• Green chillies 4
• Ginger a small piece
• Garlic   1-2 pods
• Cinnamon a tiny piece
• Elaichi 2-3
• Cloves   4                                  
• Turmeric powder 1/2 teaspoon
• Poppy seeds 1/2 teaspoon

Recipe video : 

Procedure :

• Wash and drain the millets and keep aside for twenty minutes.
• Heat water.
• Using all the ingredients mentioned above, grind the masala paste using very little water.
• Heat the cooking pan.
• Heat two tablespoons of ghee.
• Add the chopped onions and fry to golden brown.
• Next mix all the cut vegetables.
• Now add the ground masala paste and fry till aromatic.
• And add the washed millets.
• Pour one and a half cup of hot water, salt and half teaspoon of sugar.
• Mix everything well.
• Cover the lid and cook to three whistles.
• Serve hot with raita.

Mavinakai Oralu Chitranna

chitrannaa.blogspot.com

Preparation Time  30 minutes

Cooking Time        30 minutes






Ingredients :

• Rice                                 2 cups
• Grated raw mango            1 cup
• Grated coconut                 1/2 cup
• Sesame seeds                  1 tablespoon
•  teaspoon
• Grounded Jaggery            1 tablespoon
• ( Adjust the jaggery and mango depending upon the sourness of the mangoes )
• Byadagi menasinakai       10-15
• Salt to taste

For Seasoning:

• Groundnut oil                     1 tablespoon
• Mustard seeds                    1 teaspoon
• Turmeric powder                1/2 teaspoon 
• Asafoetida/hing                  1/4 teaspoon
• Channa dal                        2 teaspoon
• Urad dal                            2 teaspoon
• Broken red chilli  pieces      2 chillies
• Groundnuts                       1 tablespoon
• Curry leaves                      10-15
• Coriander leaves a few

Preparation :

• Cook the rice and let it cool.
• Dry roast the sesame seeds.
• Roast the red chillies with a teaspoon of groundnut oil.
• Grind the mango, coconut, sesame seeds, red chillies and jaggery to a coarse consistency without adding water.
• In a thick bottomed kadai, heat the groundnut oil.
• When it's heated, add mustard seeds and let them splutter.
• Put in the asafoetida.
• Then add groundnut seeds and urad dal and saute till they turn golden brown.
• Next add broken red chillies and curry leaves.
• And then add the mango masala prepared and saute over low heat till oil separates and the mixture turns auromatic.
• Next add the rice and salt and mix well.
• Cover and cook over low heat for 2-3 minutes.
• Garnish with chopped coriander leaves and serve hot.

You may also check our other delicious bhaaths and Pulav recipes :

Khara Pongal

Vegetable Biriyani

Bisibele Bhath

Corn Pulav

Avarekaalu and Menthe Soppina Pulav

Vegetable Fried Rice

Vegetable Fried Rice | Veg fried rice | Chinese fried rice

chitrannaa.blogspot.com

 

Preparation Time        20 Minutes
Cooking Time             20 Minutes

Recipe video :

Ingredients :

• Basmati or jeera rice 2 cups
• Ghee 1 tablespoon
• Butter 2 tablespoon
• Groundnut oil 1 tablespoon
• Pepper powder 1/2 tablespoon
• Garlic Ginger paste 1 tablespoon
• Chilli sauce 1 tablespoon
• Soya sauce 1 tablespoon
• Tomato sauce 1 tablespoon

• Finely chopped onion 1 cup
• Nicely diced carrots 1 cup
• Nicely diced capsicum 1 cup
• Finely chopped spring onion ( optional ) 1 cup
• Salt to taste

Procedure :

• Wash and soak rice for half an hour.
• Cook 1 measure rice with 1 1/2 measure water. Here I have taken 2 cups of rice, so I have added 3 cups of hot water and cooked the rice with a spoonful of ghee so that the rice is cooked with the grains soft yet nicely separated.
• Put the cooked rice in a wide vessel to cool and let the grains get separated.

• Take carrot and capsicum pieces in two separate bowls.
• Boil water and pour it on these veggies, add a teaspoon of salt and cover with a lid.
• After 2-3 minutes, drain the water and hold the vegetables under running water to stop them from cooking further and getting soft. By this way and because the salt is added, the vegetables retain their colour and the crunchiness.

• In a thick bottomed kadai, heat groundnut oil and butter.
• Once it melts add garlic ginger paste and saute for a minute.
• Next add onions and spring onions and saute till onions turn golden brown.
• After that add soya sauce, chilli sauce and tomoto sauce and mix well.
• Then add pepper powder and salt.
• Finally add the cooked rice and mix lightly, taking care not to break the grains.
• Serve hot with tomoto sauce.

You may also check our other delicious bhaaths and Pulav recipes :

Khara Pongal

Vegetable Biriyani

Bisibele Bhath

Corn Pulav

Avarekaalu and Menthe Soppina Pulav

Ven pongal recipe | Khara Pongal recipe | how to make khara pongal

chitrannaa.blogspot.com

Preparation Time  : 10 Minutes
Cooking Time       :  30 Minutes

Ingredients :

• Rice  2 cups
• Green gram daal ( Hesaru Bele ) 2 cups
• Jeera 1/2  Tablespoon
• Black Pepper crushed 1/2  Tablespoon
• Ghee 2 Tablespoon
• Turmeric powder 1/2 teaspoon
• Cashew nuts 10-12
• Slit green chillies 4
• Finely chopped ginger 1 teaspoon
• Grated fresh coconut 2 tablespoon
• ( You can also use finely chopped coconut pieces )
• Curry leaves 10
• Coriander leaves  A few
• Salt to taste

Procedure :

You can cook this directly in a cooker or in a vessel inside a cooker.

• Wash rice and green gram daal thoroughly in separate containers.
• In a cooker heat 1 tablespoon ghee.
• Put in the washed rice and green gram daal in the cooker and saute for 2-3 minutes.
• Next add 6 cups of water.
• Put in 1/4 teaspoon of turmeric powder, salt, half of the coriander and curry leaves, grated coconut, 1/4 teaspoon jeera and 1/4 teaspoon crushed pepper seeds.
• Cook in the pressure cooker for 5 whistles.
• Once it's cool take out and check the consistency.
• If it has become thick, add some water and cook on low heat for a few minutes. 
• In a thick bottomed kadai, heat 1 tablespoon ghee.
• Add the slit chillies, cashew nuts, ginger pieces, other half of coriander and curry leaves.
• Saute for a few minutes and add this to the pongal.
• Serve hot with a spoon full of ghee and Hasi Gojju.

Hasi Gojju :

Ingredients :

• Jaggery powder 1 cup
• Tamarind pulp    3/4 cup
• Fried sesame seeds' powder 1 cup

For Tadka :

• Groundnut oil 2 teaspoon
• Mustard seeds 1/2 teaspoon
• Asafoetida 1 pinch
• Turmeric powder 1/4 teaspoon
• Curry leaves 5-6
• Menthe menasinakai 4
• Salt to taste

Procedure :

Add water to the jaggery powder and mix well till the jaggery melts completely.
To this add tamarind pulp and fried sesame seeds' powder.
Now add salt and check the taste and adjust the jaggery and tamarind.
It should taste both sweet and sour.
Now make the tadka using all the above mentioned items.
Crush the menthe menasinakai with your hands to make it coarse powder.
Mix to the Hasi Gojju.

The pongal tastes extremely good with both a spoon of ghee and with Hasi Gojju.

veg biryani in cooker | how to make vegetable biryani recipe in cooker | Veg biryani recipe in Kannada

Preparation time     30 minutes
Cooking time            30 minutes
Serves 4

Ingredients

Basmathi rice              4 cups
Ghee                              4 tablespoon
Groundnut oil              1 cup
Thick fresh curd          1 big cup
Pulav patta                   2-3
Cinnamon                     2-3 small pieces
Cardamom                    5
Black pepper                ½ teaspoon
Jeera                               1 teaspoon

Clove                              5
Saffron strands soaked in water .       a few

Vegetables

Fresh peas or dry pieces soaked overnight          1 small cup
Cubed potatoes                                                1/2 cup
Carrots cut into long pieces.                              ½ 
Beans cut into long pieces                                ½  cup
Cauliflower florets                                            ½   cup
Finely chopped onion                                       1    cup
Onions cut into long pieces                               2    cups
Finely chopped coriander                                  a few
Coarsely chopped mint leaves                           20-25

Spices

Garlic Ginger paste                                         1 tablespoon
Jeera powder                                                1 tablespoon
Red chilli power                                             1 tablespoon
Biriyani masala powder                                   1 tablespoon
Turmeric                                                      ½ tablespoon
Salt to taste

Recipe video :

Preparation  :

Caramelising the onions : 

• Heat groundnut oil in a thick bottomed pan
• Add the long pieces of onions and fry on a low flame
• Keep stirring regularly
• When the onions turn golden brown strain them out.
• Let them cool by spreading them loosely on tissue paper.

Biryani preparation :

• Veg Biriyani needs water in the ratio of 1:1.3 so that the grains are cooked separately.
• Wash the basmati rice, strain water and keep for 30 minutes.
• The veg biriyani has to be cooked directly in cooker on a very low heat.
• Heat the cooker
• Put 3 tablespoons of ghee
• Put Bay leaf, cinnamon, cardamom, cloves, black pepper and jeera and saute for a few seconds
• Add finely chopped onions and saute till onions become translucent
• Add garlic Ginger paste and mix well
• Put in all the vegetables including peas and saute for a few minutes
• When the veggies become a little soft, add curds.

• Then add red chilli powder, jeera power, turmeric powder, biriyani masala powder, salt and mix well and spread evenly.
• Put in half of the caramelised onion, finely chopped coriander, coarsely chopped mint leaves.
• Now spread the soaked basmati rice evenly covering the vegetables.
• Sprinkle a teaspoon on biriyani masala, balance half of the caramelised onion, 1 tablespoon of ghee, few more coriander and mint leaves, pour water into the cooker on all sides, add soaked saffron and cover the lid and put the weight.
• Cook for about 20 to 25 minutes on a very low heat. There is no need to wait for the whistles or cook on high heat as it will burn the biriyani in the bottom.
• When steam clears, mix the biriyani well and serve hot with raita.

Bisi Bele Bath | Bisibelebath | Bisibele Bhath or Bisibele Rice Recipe

chitrannaa.blogspot.com

Prep Time          10 Minutes

Cooking Time  30 Minutes

Serves                  4

Ingredients :

Rice 2 cup

Toor Dal 2 1/2 cup

Tamarind 1 Lemon sized

Jaggery 1 Tablespoon – depending on the sweetness you wish

Bisibele bhath powder / Sambar/Garam masala powder 2 Tablespoon

Red Chilli Powder   1 Tablespoon

Ghee  2 tablespoons

Salt to taste

Recipe Video :

Vegetables :

The following vegetables cut in 1” length
Beans

Onion

Potato

Tomato

Finely chopped methi leaves 1 cup

Curry leaves

Coriander leaves

Fresh peas or  Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )
PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.
 

For Tadka :

Oil 1 tablespoon

Mustard seeds 1 teaspoon

Turmeric powder ½ teaspoon

Hing

Preparation :

• Soak tamarind in water.
• In a cooker cook daal along with vegetables and rice in separate containers.
• For rice generally we add water at 1:2 proportion. But here, you need to put a little more water so that the rice is cooked soft.
• Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. Once they splutter, add turmeric powder and hing. 
• Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
• While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
• Then add the dal cooked with veggies, add water if required and boil for five more minutes.
• Add the cooked rice, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. 
• Cook on low fire.
• The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
• Add ghee and garnish with finely chopped coriander and cover for five minutes.
• Serve hot with Raita, Boondi kaalu or chips.
• 
  
  
  

Corn Pulav

chitrannaa.blogspot.in

Ingredients:
Basmathi rice- 1 big cup 
Finely chopped Onions-2
Sweet corn kernels-1/4 cup
Masala grinding:
Cinnamon-1/2″
Cloves-2
Cardamom-1-2

chitrannaa.blogspot.in

Poppy seeds 1 tsp
Green chilly – 6
Ginger 1 small piece
Garlic 2 cloves
Mint leaves- 10 leaves
Coriander leaves
Turmeric powder 1/4 tsp

Sugar 1/2 tsp
Cashew Nuts   10-15
Water – 1 1/2 cups
Ghee/Refined oil - 2 tbsp

Methi Pulav - Avarekalu and Menthe Soppina Pulao

             

chitrannaa.blogspot.in

Ingredients   :

Basumati Rice                     2     cups

Ghee or Refined oil              2 tablespoons

Avarekalu                           1     cup

Chopped Menthe Soppu       1     bunch
finely chopped onion           2                        

Sugar                                ½     teaspoon

salt to taste

                For Masala  :

Green chillies                            5-6

Pudina( Mint ) leaves              1 cup
Coriander leaves.                     1/2 cup
Ginger                                        1 small piece

Garlic  ( optional )                    2 cloves

Cinnamon                                 1 tiny piece

Elaichi                                        2
Cloves                                        3-4

Turmeric Powder                     1/2 teaspoon
Poppy seeds.                            1 teaspoon

 Preparation :

Wash and drain the Basmati rice before ½ an hour and keep aside.

• Heat water.
• Grind all the masala ingredients to a fine paste.
• In a thick bottomed pan or kadai heat the ghee and saute the finely chopped onion.
• Add menthe soppu for 2-3 minutes. Then add the masala paste and fry for 4-5 minutes.
• Next add avarekalu and  the soaked rice and mix well. 
• To this add 3 cups of hot water. ( Remember, since the rice is already soaked and the pulav tastes well only when the grains are separated, rice and water should be in the ratio of 1 : 1.5 ) 
• Add salt and sugar and mix well.
• Shift this to a vessel and cook in a pressure cooker for 4 whistles. 
• Let the steam go completely and then only open the lid. Mix well and serve with cucumber raita.