Bisibela bath

Bisibela bath(made by my mom) with potato fry - my second favorite dish.

My mom is a specialist in this dish, and all of my friends and family who have tasted hers, say that hers is unbeatable. So, here I am, to prove that I can make it too, as tasty as hers and assure you that its not a big deal.

Those were the days when I thought making bisibela bath was an ordeal, when I got the paste that they sell in stores, which you have to mix with cooked rice, dhal and vegetables. I wasn't quite happy with the taste. Thats when I read some recipes and tried doing it, and came out exactly like what my mom makes, and took the same time it took with the ready-made paste.

This is how I make it....

(Ingredients highlighted in blue)

Rice, toor dhal in the ratio 1:1/2 - Rice and dhal can either be cooked separately or mixed together. I have tried both, and both works. I prefer cooking them together, as the final mixing becomes easier. Cook it in such a way that its neither too flaky(like briyani) nor over-cooked.

Tamarind(lemon sized) - Extract it using water.

Roast and grind the following - In 1tsp of oil, roast 2-3Tbsp corriander seeds, 5-6 red chilis, 1Tbsp channa dhal, 1Tbsp Urad dhal, 1/2tsp fenugreek, cinnamon(1 inch piece), 3-6 cloves and grind these with a little coconut. You can also avoid the coconut if you prefer to, it doesn't hamper the taste.

Small onions(20 approx) - Peel them and fry them in 1tsp of oil till golden brown.

Vegetables - Bell-peppers, beans, double-beans, carrots, peas, potato, cauliflower, zucchini, ash gourd and anything else that you want.

I generally take a pressure pan or pressure cooker bottom depending upon the quantity. Take the tamarind extract, add the ground paste and salt and when it starts boiling, add the cut vegetables in order depending upon the time it takes for each one to cook. For example, I would start with potato, followed by cauliflower, beans, carrot, then bell-pepper, zucchini, peas and onions will come in the end. Cook covered, making sure they are not over-cooked.

Once cooked, add dhal in case you cooked it separately, if not, add the cooked rice-dhal slowly and mix well. Mixing some ghee with the rice enhances the taste, so if you can afford, please do. If you can't, never mind, the dish is still going to taste real good. Garnish with cilantro and cashew-nuts roasted in ghee. Serve with potato fry, raita, papad or chips.

Tips:

1. Make sure the tamarind extract in which you boil the vegetables is not too watery and that the rice isn't over-cooked. I once ended up doing it and it screwed the entire dish.

2. Cinnamon, cloves and small onions are the major taste giving ingredients, the rest of the vegetables you can use whatever is available.

Happy eating :)

Vegetable Biryani

Biryani is my most-favoritest(sorry for my inability to use a better word) dish. You give it to me anytime and I would be more than ready to eat - whether I am hungry or whether its night or day.

Mom used to make yummy biryani. It was a delicacy back then, a dish made rarely and only during the weekends. She made it in large quantities and I would feast on it the whole day. Each time I thought my tummy had a little space, I would munch in a bowl full. Recently, when my cousin visited, she made delicious briyani for lunch, I ate until my stomach couldn't hold even one extra spoon.

At restaurants too, my first choice would be biryani. A lot of people wonder how I would never get bored of eating the same dish, but I choose to eat it. I used to be in night shifts at work sometimes, when there was one cafeteria that would be open at that time of the day, to cater to the food needs of people working at nights. They would most often serve yummy hot biryani at 12am sharp, and I would be there well ahead. The guy who sells the food tokens would give me an ugly look, but who cares, as long as I get biryani. There was yet another cafeteria that served good egg biryani and my last day at work, I made sure I ate it one last time before I quit. I have even had the biryani they sell in streets. As far as biryani in India is concerned, it has never been bad for me.

US has given me some of the worst biryani experiences. There are only a couple of restaurants where they served average biryani, the best of which was in a restaurant called "Woodlands" in Chatsworth near LA. The house in which I stayed was right opposite to the restaurant, I used to frequent there so much, that the people who served there, no more gave me the menu card, they just confirmed if I was ordering biryani. We were once damn hungry during lunch time, and spotted an Indian restaurant, so ordered biryani. All they did was mix a couple of curries they had for their buffet and called it biryani. A few other restaurants also did the same crap to me. Despite this, I still used to order biryani, hoping that atleast one restaurant would make it eatable, but in vain, and I stopped eating biryani outside.

This is when I was desperate and wanted to make it at home. Tried a few recipes, but I found them complicated and not worth the time spent. I bought "Priya" briyani powder, followed the instructions on it, and ended up with a considerably good one. My cousin mailed me "Parampara" biryani paste from New Jersey(now you know how desperate I was) and she gave me instructions of making it. I tried it and it came out very well. So, with the same steps, I tried doing it with the same "Priya" biryani powder, and I'm glad that I got exactly what I wanted.

Its so easy to make(takes exactly 30mins), really tasty and you don't have to worry about an elaborate side-dish - onion raita, chips, applam is more than enough.

Recipe - I owe it to my cousin :)

Tips:

1. Cook basmati rice in such a way that they don't stick to each other. Use minimum amount of water. An electric rice cooker would be ideal. I don't have one, so I cook it in my pressure cooker. I don't put the weight. Once steam comes out, I reduce the flame to medium, cover it with a cup. 15minutes and rice it done exactly the way I want it.

2. Mint is the most important taste giving ingredient. I have prepared it with and without it - trust me, mint does the magic.

Ingredients:

Vegetables, onions, mint, briyani powder, curd, chilli powder, garam masala, oil, ghee, salt

Method:

I start out by cooking the rice first, so that, by the time the rice is ready, I can chop all the vegetables. Take 3 Tbsp of briyani powder, make a paste by mixing the curd with it and keep it aside. Now chop the vegetables. The vegetables I usually use are potato, cauliflower, beans, carrot,bell pepper, peas, broccoli, etc. and mushrooms. In a pan, take 2tsp of oil and one tsp of ghee and once it is hot, fry the mint and onions and then add the vegetables. Then add the briyani paste, a little chilli powder, garam masala powder, salt for the vegetables, mix well and cook covered. Make sure you don't overcook them. Once cooked, add the cooked rice to it, enough salt for the rice and mix well. Serve hot with onion raita.

This is the easiest and the tastiest dish I have ever made. I prefer to use very less oil, which makes the dish look a little dry, but it doesn't matter to me, as the taste it still good and I anyways have it with the raita and above all, its healthy.

I love to have a lot of vegetables in it, so I use more, but its upto you. And as far as the quantities of the briyani, chili and garam masala powders go, when you make it once, you'll know how it tastes, depending upon which you can use them to suit to your tastes. It doesn't make sense for me to tell the exact right amount here as tastes differ.

Happy eating :)

Happy birthday Krishna!

Patram puspam phalam thoyam

yo me bhaktya prayacchati

Tad aham bhakty-upahrtam

asnami prayatatmanah

- Bhagavad Gita 9:26

Meaning - Whosoever offers Me with love a leaf, a flower, a fruit or even water, I appear in person before that selfless devotee of sinless mind, and delightfully partake of that article offered by him with love.

This verse is close to my heart. It teaches us two important qualities - humility and devotion(love). How you offer something is the only thing that matters and not what you offer. You may offer just water, but the pure love with which you offer the same is what counts. You may offer the most expensive thing on the face of the Earth, but if you think its the material value of the offering that counts, thats not true. Irrespective of the material worth of the offering, offer it with all the humility and the love.

Makes total sense. When somebody gives me a gift, I don't really care of how much it costs or what gift it is. The fact that the person was so thoughtful enough, makes me immensely happy. How annoying would it be if someone gives you an exorbitant gift, just for the sake of showing off to his friends what he is capable of?

Anyways, Krishna Jayanthi preparations for me, started keeping this in mind. I made vella seedai and uppu seedai, the 2 important dishes that are usually made a couple of days before and by the look and feel of it, I thought it came out very well. I was even planning to post the recipe, but unfortunately it was not as I had thought it would be. Who cares man? Its the love that matters :)

Last night I took up this task of drawing "ezha kolam", which of-course I am very bad at. But considering that fact that I didn't have a deadline, I searched up on the internet and ended by drawing considerably good kolams. This is the kolam blog that I referred to. I liked it, beacuse it had the method step-by-step. And I would have looked funny to anyone who saw me in action, as I had my laptop in front of me, and was copying from it.

The actual pooja was today and I planned to make "Mysore Pak" this morning and it was the first time I was into making this. And surprisingly it came out very well. It was neither too hard nor too soft. It was in the right consistency and taste.

Recipe in brief:

Ingredients - besan flour - 1 cup, sugar - 2 cups, ghee - 1 cup, Water - 1/2 cup (This was the exact quantities I used, from some website online)

Heated the water in a heavy-bottomed vessel and added all the sugar to it. After the sugar dissolved and reached the string-consistency, added the flour to it little by little, and kept stirring simultaneously, so that there were no lumps were formed. I wasn't able to handle it by myself, so had an assistant, who did the stirring for me. After it was mixed well, added the ghee, mixed it well again, and once it all fully mixed, poured the mixture in a greased plate and sliced it after a couple of minutes.

(Don't have a picture of it after having sliced it, this was taken before. Sorry about that)

In-spite of all these dishes, lots of fruits and a delicious meal, Krishna's all-time-favorite Aval and butter were the most important ones. The pooja went on really well and we offered everything to Him with utmost love and humility.

I take this occasion to thank my wonderful friends who gifted the Krishna idol and the Radhe-Krishna picture for my wedding. This is a treasure for me, guys :)

Let Krishna shower his choicest blessings on us, and let us offer all the love that we have to him :)