Bisi Bele Bath
Navane (Foxtail Millet) 50g
Toor dal, 50g
Green peas, 10g
Red chilli powder, 1tsp
Jeera powder, 1/2tsp
Coriander powder, 1tsp
Turmeric, a pinch
Coriander leaves, few sprigs
Bisi bele bath powder, 10g
Salt, to taste
Ghee , 25g
Jeera , 2tsp
Badgi chili, 2-3 nos
Capsicum, 25 g
Coconut (dry or fresh), 20g
Garlic, 4-5 cloves
Pepper corns, 4-5no
Curry leaves, 1 sprig
Cashew nuts, 10g
- Clean, wash and boil the navane. Boil it with more than double the quantity of water.
- Clean and cut the vegetables into dices.
- Clean, wash and boil the toor dal with oil and turmeric. Once dal is half done add prepared vegetable except shallots and capsicum.
- Mix cooked dal, navane, tamarind pulp, bisi bele bath powder, salt, jeera, jaggery, coriander powder, chili powder, chopped coriander leaves. Bring
- Grate the coconut and grind it to a fine powder with pepper corns and garlic.
- Prepare a tempering by heating ghee, mustard, jeera, curry leaves, hing, cashew nuts capsicum, shallots and coconut mixture.
- Add this to the prepared bath and garnish it with coriander leaves and kara boondi.
— Recipes courtesy Jayaram HR
Pearl Millet Almond Cookies
Ingredients (20 cookies)
Pearl millet flour, 115g
Jaggery powder, 175g
Salt, a pinch
Vanilla essence, ½ tsp
- Sieve the millet flour along with jaggery powder in mixing bowl.
- Add finely chopped almond powder to the mixture.
- Cream butter and mix above mixture, vanilla essence and gently mix to make a dough.
- If required sprinkle very little cold water just to get dough consistency.
- Roll out the dough on a lightly floured surface to 3 mm thick sheet, use a round cutter to cut.
- Arrange cut cookies on greased baking tray and bake it for 30 minutes or until light golden brown colour at 1800 C.
- Once baked, cool and garnish with sliced almonds and serve.