bisi bele bath masala powder – a spice blend that is added while making bisi bele bath recipe. bisi bele bath is a one pot rice, lentil and vegetable dish very popular in karnataka.
i remember having first time bisi bele bath in bangalore in the mtr restaurant on the recommendation of hubby. its one of his favorite rice-lentil dish which he would often have during his engineering stint in bangalore.
the recipe of bisi bele bath was requested by one of my readers. i could have easily gone and purchased a ready bisi bele bath masala packet and made the bisi bele bath. but i thought why not give a homemade and authentic touch by making the spice blend at home.
normally, i make all spice blends at home like cumin powder, coriander powder, sambar masala and punjabi garam masala powder. these are much better than the store bought ones. although it takes effort to make authentic masala powders at home but once you make it then you are happy about your decision because its worth the time and effort which goes in making masala powders at home.
to make this bisi bele bath masala authentic, a particular spice called as 'marathi moggu' is added (the spice in center in the below pic). they are larger than cloves. they are buds of the kapok tree and hence also called as kapok buds in english. they have a musky aroma. this one special spice gives the bisi bele bath its important flavor. i would easily get marathi moggu in bangalore but not here. so i ordered them online from this website. if you live outside india, you can order from amazon.com here.
below an illustrative pic of the spices used for bisi bele bath. poppy seeds is missing from the pic. the amount of spices shown in this picture is illustrative and not the actual measures.
two kinds of dry red chilies are used. the byadagi variety of chilies give a deep red color and is less hot. they are also called as stick chilies. the other type is guntur chilies which is a hot variety. this bise bele bath powder is slightly spicy and hot. reduce the guntur red chilies in the recipe if you cannot tolerate spicy food.
this bisi bele bath masala powder recipe has been adapted from pratibha's blog (her blog has some authentic recipes from the karnataka cuisine) and a cook book. i reduced the proportions and did make a few changes though. the recipe is good and gives you a really nice bisi bele bath.
this recipe yields about 150 gms of the masala powder and stays good for a month in the refrigerator.
lets begin with step by step bisi bele bath masala powder recipe:
1. heat a frying pan or a small kadai and first dry roast the coriander, cumin and fenugreek until they are crisp and fragrant. roast on a slow flame and make sure you don't burn the spices. remove and keep aside in a plate or tray.
2. in the same pan, now dry roast the cinnamon, cloves, black pepper, cardamom, mace and marathi moggu till these become aromatic. remove and keep aside in the same plate and tray.
3. now add chana dal and urad dal. these take a longer to roast than the spices. you can also roast the urad dal and chana dal separately.
4. roast them till you get a nice aroma and the lentils have become browned. keep aside.
5. now dry roast the dry red chilies till they become crisp.
6. dry roast the curry leaves till they crisp.
7. now roast the poppy seeds till they become light golden.
8. lastly roast the dessicated coconut till the flakes become golden.
9. now let the roasted spices cool. mix all the spices very well. break the red chilies in small pieces. deseed them if you prefer. add the ingredients in batches in a dry grinder or coffee grinder.
10. grind to a fine powder. remove from the jar and store the bisi bele bath powder in an air-tight jar or container. keep the bisi bele bath powder jar in the refrigerator.
looking for more how to recipes:
1. how to make white butter
2. how to make curd or dahi
3. how to make almond milk
4. how to make cashew yogurt
5. how to make paneer/cottage cheese
6. how to make moong sprouts at home
bisi bele bath masala powder recipe below:
bisi bele bath masala powder
Author: dassana
Recipe type: spice blend
Cuisine: south indian, karnataka
- ½ cup coriander seeds/dhania
- ¼ cup chana dal/husked and split bengal gram
- 1 tbsp urad dal/husked and split black gram
- 10 to 12 byadagi or bedgi red chilies
- 5 to 7 guntur red chilies
- 1 tsp cumin seeds/jeera
- ½ tsp black pepper/sabut kalimirch
- 3 green cardamom/choti elaichi
- 1.5 inch cinnamon/dalchini
- 3 to 4 cloves/lavang
- 4 tbsp unsweetened desiccated coconut/sukha nariyal ka boora
- ½ of a whole mace or 1 small mace/javitri
- ½ tsp fenugreek seeds/methi
- 20 to 22 curry leaves/kadi patta
- heat a frying pan or a small kadai and first dry roast the coriander, cumin and fenugreek until they are crisp and fragrant. roast on a slow flame and make sure you don't burn the spices. remove and keep aside in a plate or tray.
- in the same pan, now dry roast the cinnamon, cloves, black pepper, cardamom, mace and marathi moggu till become aromatic. remove and keep aside in the same plate and tray.
- now add chana dal and urad dal. these take a longer to roast than the spices.
- roast them till you get a nice lentil aroma and the lentils have become browned. keep aside.
- now dry roast the dry red chilies till they become crisp.
- dry roast the curry leaves till they crisp.
- now roast the poppy seeds till they become light golden.
- lastly roast the dessicated coconut till the flakes become golden.
- now let the roasted spices cool. mix all the spices very well. break the red chilies in small pieces. deseed them if you prefer. add the ingredients in batches in a dry grinder or coffee grinder.
- grind to a fine powder. remove from the jar and store the bisi bele bath powder in an air-tight jar or container. keep the bisi bele bath powder jar in the refrigerator.
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