Sunday, January 3, 2010

Bisi Bele Bath

Having busy schedules tends to put 'Balanced Diet' in the back burner many a time, if we loose track. However to our rescue we have dishes like bisi-bele bath which can free us from guilt. It has a balance of protein from dal, carbohydrate from rice, vitamins and fiber from vegetables and calcium from the side raitha!! and not to mention the great taste :) Though i have mentioned a list of vegetables, feel free to add any of the vegetables you have in ur refridgerator. This is an other one item like the 5 a Day the Color Way...
Red gram dal (tur) - 1/2 cup
Rice - 1 1/2 cups
Brinjals - 2 small
Onion - 1
Carrot - 1
Drumsticks - 2 nos
Tamarind - size of a small lime
Green chillies - 4 nos
Mustard - 2 tsp
Cashewnuts - 20 gms
Fresh grated coconut - 1 tbsp
Asafoetida - 1/2 tsp
Coriander leaves, Curry leaves - Few
Dry red chillies - 6 ; Fenugreek seeds - 1 tsp ; Coriander seeds - 1 ; Poppy seeds(khus khus) - 1 tsp ; Cardamoms, Cloves - 4 nos; Cinnamon - Small piece
- Fry all masalas in little oil and make powder it in a mixie
- Heat oil in a thick bottomed pot, and mustard seeds, curry leaves, turmeric powder; let it splutter
- Add chopped vegetables and toor dal
- When vegetables and toor dal is half cooked, add rice, tamarind pulp, salt, powdered masala and stir well
- Close the lid and cook until done on a low flame

Thai Coconut Rice

Thai Coconut Rice goes well along with the Thai Yellow Curry I posted some time ago. I either use jasmine rice or basmati, both come out quite well.

2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cups water
1/2 tsp. salt
Oil spray
- Spray cooking oil to a non-stick pot
- Place rice, coconut milk, water, and salt in the pot over medium to high heat
- Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will avoid sticking to the bottom of the pot and burning)
- Once the coconut-water has begun to bubble, stop stirring. Turn down the heat to medium-low. Place lid on the pot, so that it is covered.
- Allow rice to cook in this way for 15-20 minutes, or until rice has absorbed most of the coconut-water
- Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to sit 5-10 minutes(This wud help remove the cooked rice easily without being stuck to the bottom of the pan)

Wednesday, September 16, 2009

Thai Yellow Vegetable Curry

An other recipe to the list of 5 A Day the Color Way! after my Pav Bhajji recipe :)
The “5 A Day The Color Way” slogan reminds us to include a wide variety of colorful fruits and vegetables in the daily diet. Try to consume fruits and vegetables from the five color groups every day. The color groups are RED, ORANGE/YELLOW, GREEN, BLUE/PURPLE and WHITE. This item has a nice mild and rich taste which makes it a hit among the little guests at my place. The parents get happy as their kids are consuming a variety of vegetables as well :) This dish goes very well with coconut rice.


2 cans coconut milk

1/2 tsp. fenugreek

1 tsp. coriander seeds

1 tsp. black mustard seeds

1-2 green or red chillies

1 Tbsp. ground cumin

1/2 tsp. turmeric, dried, OR 1 thumb-size piece fresh turmeric, peeled and sliced

3 cloves garlic

1 thumb-size piece ginger, peeled and sliced

1 stalk lemongrass, sliced thinly

1/2 onion

3 Tbsp. soy sauce

1 tsp. dark soy sauce

1 cup fresh coriander

2 Tbsp. brown sugar or honey

juice of 1/2 lime

2-3 kaffir lime leaves, frozen or dried

2 cups baby bok choy, beans, chopped red, green, or yellow bell pepper, eggplant sliced

1 large carrot, sliced

1 cup broccoli

1 cup cauliflower

1 cup fresh basil, roughly chopped if the leaves are large (for garnish)

canola or other vegetable oil for stir-frying
- Place 1/2 can of the coconut milk plus all other sauce ingredients in a food processor. Process well.

- Add 2 Tbsp. oil in a large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.

- Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5 minutes.

- Add the second can of coconut milk plus the bell pepper(s), japanese eggplant, and beans. Stir well and cover, allowing to cook for another 5 minutes.

- Lastly, add the broccoli and bok choy/Chinese cabbage. Stir well and cook for another 2 minutes, or until broccoli is bright green and cabbage has softened.

- Remove from heat. If the sauce is too bitter, add 1-2 Tbsp. more brown sugar, and/or 1 Tbsp more soy sauce

- Sprinkle with basil

This tastes very good with coconut rice. It has a good serving of all color vegetable as well!