link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: BISI BELA HULI ANNA

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Monday, August 18, 2008


I would like to send this exotic Karnataka delight to Sheetal of Sweety-My Kitchen for the SWC-Karnataka Event that she is hosting in her blog.
BISI BELA HULI ANNABisi Bele Huli Anna is one of the most exotic and tasty rice treat that originates from Karnataka. In Tamilnadu we make it quite similar to this and call it Sambhar chadam. My recipe is a cross between both states. The Bisi Bele Bhaat (BBB) has many variations, Some use Cinammon, clove, nutmeg, poppy seeds etc. This is how I prepare it at home and all relish this version. You can fry cashewnuts in ghee and add to the recipe for an exotic nutty touch.This dish is extremely nutritious as it has many vegetables and nothing can beat a hot and simmering plate of BBB drizzled with ghee, melting over it and a batch of pappadams to go with it.
Basmati rice – 2 cups
Toor daal – 1 cup
Drumsticks – 1 stick
Onions – 2
Tomatoes - 1
Potatoes – 1
Raw Banana – 1
Brinjal – 1-2
Frozen vegetables – 1 cup (carrots, beans, & green peas)
Tamarind – lemon sized ball soaked in water
Mustard seeds – 1tsp
Cumin seeds – 1 tsp
Curry leaves – a sprig
Coriander leaves to garnish
Ghee to drizzle on top of the servings
Asafetida – a pinch
Salt as per taste
For MasalaFreshly grated coconut -3-4tbsps
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Red chillies -3-4
Peppercorns – ½ tsp
Fenugreek – ½ tsp
Onion – ½ an onion chopped / you can alternatively use 2 small onions (shallots/chinna vengayam)
MethodRinse and soak the basmati rice for about 5 -7 minutes.
Wash the toor daal and add 1 1/2 cups of water to it. Half cook it in a pressure cooker. Keep aside.
Roast all the ingredients stated above in the Wet masala and grind into a thick paste using a little water at a time. Keep this masala aside.
Heat oil in a pan and add the mustard seeds and curry leaves. When they stop spluttering add the onions and fry till soft. Then add the tomatoes, then add the rest of the vegetables and the wet masala, fry until the green peas look light green in color, the vegetables should be half cooked only, now add the soaked rice and mix well and sauté for about 5 minutes, Add the tamarind juice, the salt as per taste and a pinch of asafetida, mix well, Add the cooked toor dal, mix well. Now add 1½ cups of water to this. Pressure cook this until 3 whistles or you can also cook it in the pan, cook covered until the rice and vegetables are done.
Garnish with coriander leaves. Serve hot with papads, add a dollop of ghee on top while serving.

1 comment:

LG said...

Many thanks for your entry. Do take a look at the round up of SWC-K here


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