Avalakki Bisi -Bele Baat

Ready to Serve Avalakki Bisibele Baat

Bisibele baath is a full meal dish and it does contain rice, dal, vegetables and spices normally. Bisi means hot, bele is dal and baath is some rice dish. It is well known dish of Karnataka. People just love this dish and prepare using peas or legumes according to the season and the available vegetables or pulses. Bisible baat is anytime favourite dish of many. They do prepare for breakfast, lunch or dinner. It is easy to pack it for office goers or traveling.As I said earlier bisibele baath contain a whole lot of vegetables, dal and rice, the person will not feel hungry for a long time. It does contain loads of minerals, vitamins and carbohydrates. It gives loads of energy.

Here in this recipe of " Avalakki Bisi Bele Baat ", and I have used Awalakki (beaten rice of flattened rice or poha or awal) instead of rice. Some how I do not feel comfortable eating rice in the morning. Avalakki is always light and healthy. There is a little twist in preparing bisibele baat here. Vegetables, dal, Mango chutney (instead of coconut and tamarind) and bisibele baath powder are used. Mango chutney adds to the taste.  .

Let us see some benefits of having dals and legumes or lentils and Avalakki (Poha) in our diet.

Beans or peas or legumes are natural source of protein. They are high in fiber, low in fat and easy to digest. They are also rich in vitamins (A, B, C and E). They contain calcium, iron and potassium. They are rich source of dietary fiber. They help to control blood sugar levels, ease digestion and control high cholesterol.
Avalakki or Poha is packed with iron and eating poha regularly can prevent iron deficiency of anemia. They are good source of Carbohydrates. They are needed to help our body, store energy and perform various other functions. Intake of carbohydrates from healthy source is vital and Avalakki is one of the healthy source. They are good for diabetes. They are also low in gluten.
Avalakki Bisi Bele Baath do not contain any onions or garlic, and we can prepare this dish for any festival or feast, special days or fasting time. It also can be ideal for kitty parties or get together parties.

Things Needed:

To Cook :

Thick Avalakki (Flattened rice or Poha): 2 Cups
Toor Dal : 3/4 Cup.
Peas : 1 Cup
Carrots : 2
Capsicum " 1

Spice :

Bisibele baath powder: 2 to 3 Table spoons
Mango chutney : 1 Small cup
Salt : according to the taste

Seasoning :

Mustard Seeds : 1 Tea spoon
Urid dal : 1 Tea spoon
Oil : 2 Table spoons
Ghee : 1 Table spoon
Ingh (Asafoetida): a pinch
Curry leaves : One handful
Cashew Nuts : 2 Table spoons.

Method :

1. Wash and pressure cook toor dal , fresh peas (or frozen) and keep it aside.

2. Wash and cut Carrots and capsicum. Cook carrots and capsicum with little water till they are soft.

3. Prepare mango chutney using 2 to 3 table spoons of cut mango ( I used totapuri ) and 3 table spoons of fresh coconut gratings with 1 green chilly and a pinch of ingh.keep it aside.

4. Wash and soak Avalakki (flattened rice) in 1/2 cup of water.

6. Now keep a big pan on the fire. Put cooked vegetables, cooked dal, peas.
7.Add pinch of turmeric powder and salt. Let it cook for a minute.

8.Add mango chutney and bisibele baat powder. Add 1 cup of water and mix it well. Let it cook nicely for 2 minutes. Stir in between.

 9. Add soaked Avalakki. Mix it well.

10. Now keep a small pan on the fire. Add oil and heat. Add mustard seeds, urid dal and let the mustard splutter.
11. Add cashews and fry nicely till they turn golden brown. Add curry leaves and ingh. Fry them for 10 seconds.

12. Add this seasoning to the avalakki bisibele baat and shift avalakki bisibele baat to a serving bowl.
13. Add a table spoon of ghee and mix it well.

14. Serve with some potato chips and a cup of curd.

Note : 

You can use left over mango chutney but do not use the stale chutney. It may turn food poisoning. Using more vegetables are optional.
Adding onions or garlic is purely optional. You can also use dry peas. (batani or vatana). Wash and soak them for over night or 6 to 8 hours before cooking. You can use tamarind pulp instead of mango chutney. Using more ghee is also an optional.
I have used home made bisibele baat powder. Using MTR or Mayyas bisibele baat powder is an optional. Eat and serve when it is hot. It may turn thick with in small time. Adjust water while cooking.You can use Moong dal instead of Toor dal.
Total time : 40Minutes 
Serves : 4 to 5 .

Recipe for home made bisibele baat powder :

Dry roast one by one all these ingredients on low flame.
1/4 tea spoon of methi seeds, 2 table spoons of coriander seeds, 1 Table spoon of channa dal and urid dal (each 1 spoon), a piece of cinnamon, 4 to  5 cloves and 8 to 10 red chilly. Add curry leaves and ingh. Leave it for cooling and dry grind this roasted spices. Adding 1/2 Tea spoon of poppy seeds while roasting is optional. ( I do not add).

Mixed Daals & Raw Mango Dosa

Mixed Dals and Raw Mango Dosa is a quick and easy dosa and no need to ferment this dough. It is just like Adai ( mixed dals and rice dosa). Adai is a traditional Tamilnadu dosa If I am sure. Since dals contain loads of proteins and taste it is one of the world famous dish now. One more recipe added in the breakfast list.
I have just given a twist here. I had some raw mango chutney left in the fridge. (Previous night's). So I planned it for making use of this chutney and soaked dals and raw rice. Morning I ground all the ingredients together. added salt and prepared dosa.Believe me it was soft and superb.
Lets see some benefits of having Dals in our diet.
Dals are full of nutrition. They provide an excellent source of proteins especially for vegetarians.Very good for people who like to diet. They are high in carbohydrates and fat free. Dals are also rich in Vitamin B, Thaimine and folic acid and several minerals, mainly  iron and zinc. They are fiber content.
We can prepare this dosas for breakfast or as snack or for dinner.

Things Needed:

Moong Dal : 1/2 Cup
Toor Dal : 1/2 Cup 
Channa Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Raw Rice : 2 Cups
Mango Chutney : 1 Cup
Salt : according to taste
Oil : 2 to 3 Table spoons.
Avalakki : 1 Cup
Curd : 1 Cup
Pepper Pods : 4 to 5
Methi seeds : 1 Tea spoon
Jeera : 1 Tea spoon (Optional)

Method :

1. Wash and soak all dals, methi and raw rice together for 3 to 4 hours or over night.
2. Wash and soak avalakki (beaten rice) at least for 2 hours.

3. Now grind soaked dals, rice,methi seeds, avalakki (beaten rice) and Raw Mango Chutney together till paste.
4. Remove the ground mixture to a big bowl. Add curd and salt. Mix it well.

5. Keep a tava (pan) on the fire and heat.Just sprinkle  1/3 tea spoon of oil on hot tava.
6. Mix the dal dosa mixture and take a spoon full of batter and make dosa. ( Just spread in circle shape).

7. Add little oil and turn the dosa other side and cook for 10 seconds.

8.Repeat the same with remaining batter.

9. Serve with the side dish you prepared.
10. We had this dosa with groundnut chutney powder.

 We can also leave the batter to be ferment and then prepare dosa.

Note : 

Do not add more water while grinding. Adding pepper pods and jeera is optional. You can add grated carrots to the batter and prepare carrot dosa. It taste different. Using ghee or oil for dosa preparation is also optional. Strictly do not use stale chutney. It may spoil the whole batter and you may get sick. You can also ferment the batter and prepare dosas.
To Prepare raw mango chutney, grind some mango pieces with fresh grated coconut, 2 green chilly, salt and a pinch of ingh. 
Time : 20 Miunutes
Serves : 4 to 5.

Mango Masala Paties

Mango Masala Patties is a snack dish. You can have them in the evening and skip your dinner. It is stomach filling yummy dish.
Potato is favourite of almost every one. Preparing bajjis, bondas, vada pav or Aloo tikky are common now a days. Potato is normally the basic ingredient in most of the North Indian dishes. These dishes have become very very popular world wide.
I have prepared potato patties using bread and potatoes. I also have done a curry or ragda using tomatoes, spice and a little amount of boiled peas. For the tangy taste I used mango chutney. Mango Chutney mixes well with spice and adds taste to the curry.
Lets see the recipe.

Things needed :

 For the patties:

Potatoes : 4 to 5 medium sized
Brown Bread slices : 6 to 8
Coriander leaves : 1/2 cup
Turmeric powder : a pinch.
Garam Masala powder : 1 Tea spoon
Red Chilly Powder : 1 Tea spoon
Jeera Powder : 1/2 Tea spoon
Oil : To shallow fry : 3 to 4 Table spoons.
Oats : 2 Table spoons.
Salt : According to taste.

For the gravy.

Fresh peas or dried peas : 1 Cup 
Tomatoes : 2 to 3
Mango Chutney : 2 to 3 Table spoons
Garam Masala Powder : 1 1/2  Tea spoon
Jeera : 1/2 Tea spoon
Coriander seeds : 1 Tea spoon
Coriander Leaves : 1/2 Cup
Salt : to taste
Green Chilly : 2
Chilly Powder : 1 Tea spoon
Pepper pods : 3 to 4
Cooked Peas : 2 to 3 Table spoons
Oil : 1 Table spoon
Ghee or butter : 1 Tea spoon
Cinnamon : a small piece. 
Lemon juice or tamarind pulp : 1 Table spoon. (1 lemon extract).

Method : Gravy

1.Wash and boil peas and potatoes for 6 to 8 minutes and leave it for cooling.  ( Remove the skin and smash  potatoes and keep it aside).
2. Grind, mango chutney, 1 tea spoon of garam masala powder, jeera, coriander seeds, coriander leaves, green chilly, tomatoes and cooked peas. ( 2 to 3 table spoons). Remove from the jar and keep it aside. 

3. Now keep a pan on the fire and heat. Add 1 table spoon of oil and 1/2 Tea spoon of jeera, a small piece of cinnamon. (dalchinni). Let it turn slightly golden brown.

4. Add ground spicy masla and fry nicely for 1 minute on medium flame.

5. Add boiled peas, required salt and one smashed potato. Add 1/2 Tea spoon of garam masala, a pinch of turmeric powder. Mix it well and let it boil for 2 to 3 minutes. Add water if required. ( It shou6.ld be cooked after adding the required water).

6. Now the gravy is ready to serve.  Keep it aside.

 Method : Patties.
1. Take already smashed potatoes in a bowl.  Add cut coriander leaves, salt, garam masala powder and little jeera powder.

2. Powder brown bread nicely and add it with smashed potatoes. Grate carrots and keep it aside.
3. Dry roast oats and dry grind it. Add ground oats to potato mixture.

4. Now mix all the ingredients nicely and divide it into small ball size.

5. Keep a pan on the fire and heat. Add a spoon of oil. Take a small portion already divided and pat it on your palm.
6. Give a shape according to your wish. Put this pattie on the hot tava. Cook till it turn brown.
7. Turn the other side and cook nicely. At time 4 patties can be cooked.

8. Repeat the same with the remaining mixture.

9. Serve with the gravy and top up with onions or grated carrots.

To top up : (optional)

Onion or Carrot  : 1

and curd (optional)

10. Serve hot and enjoy Mango Masala Patties.

Note :
You should use fresh chutney to get the good result. You should not over cook potatoes. You can also serve this Mango Masala Patties with sweet and hot chutney. ( Katta - meeta chutney). Adding more peas is optional. I have used fresh peas. Dry pea pods are also can be used.Wash and soak dry peas in water (plain water) for 4 hours. Using onions and garlic is purely optional. Using cut onions also optional. You can use grated carrots instead of onions. You can also use chat masala instead of hot and sweet chutney.
Preparation time : 20 minutes.
Cooking Time : 30 minutes.
Total time : 50 minutes to  1 hour.
If using dry peas then another  5 hours or over night .
Serves :  3 to 4.

Link to Mango Chutney :
http://nsomayaji.blogspot.in/2015/05/ondelaga-raw-mango-chutney.html

Rava Rotti (with Raw Mango & Walnuts Chutney as an ingredient)

Raw Mango -Walnut Chutney & Rava Rotti

Rava rotti is a nutritional staple and this time I've used the chutney that was described as in Raw Mango and Walnut Chutney

The interesting bit is that the chutney is an ingredient of the Rotti and not an accompaniment! Go ahead and get your rottis made!

It has become a hobby to try out some thing using the recipe, and I've applied the same pattern to the Rava Rotti using Raw Mango Chutney.

Rava Rotti using Raw Mango Chutney.

Things needed 
Medium size Rava : 2 Cups
Raw Mango Chutney : 1 Cup
Onions : 1
Curry leaves : One handful
Coriander leaves : 2 to 3 Table spoons
Salt : Required
Curd : 1 Bowl.
Oil : 3 to 4 Teaspoons

Method

1. Remove the outer skin of onions and cut it small. Wash and cut coriander leaves.
2. Take a big bowl and add the "Raw Mango Chutney", curd, rawa, cut onions, curry leaves and coriander leaves.

3. Mix it nicely and leave it for 5 minutes.

4. Keep a dosa pan on the fire. Heat. Put some water on the tava to know about the heat. Clean up the pan with a tissue or clean cloth.

5. Sprinkle oil and take a handful of the rava dough and spread it on the tava like dosa.

6. Sprinkle half tea spoon of oil and cook on medium heat for 1 to 2 minute. Cover with lid.
7. Now turn the other side and cook for a minute.
8. Remove from the pan and serve hot rava roti with the side dish you prepared.

9. Repeat the same with remaining dough.
Note :
Prepare the dough like idli dough consistency. So that it can spread nicely and easily. Wet your hand and then spread the dough.
You can also use any vegetables, (grate and mix) and more onions. Adding green chilly is also optional. (Chutney contains green chilly so I did not add chilly). Using ghee instead of oil is also optional.
Time : 20 minutes.
Serves : 3 to 4