Bisibele bhath pudi/powder

Bisibele bhath pudi/powder

Wanted to end this year with a new post. I Have posted the recipe of Bisibele bhath and avalakki bisibele bhath in my blog and wanted to update the post with the masala used to make the dish.. So finally here is the post..
My Facebook page foodies palate has reached 700+ likes and quite a no of views for my posts... Thanks viewers for the likes... Your likes and support keeps me motivated. Thank you.

For 1 cup of bisibele bhath powder
Ingredients:
Urad dal-        1/2 tbsp
Chana dal - 1/2 tbsp
Coriander seeds- 2 tbsp
Jeera -1 tsp
Methi/fenugreek seeds- 1/4 th tsp
Pepper corns- 1/4 th tsp
Grated dry coconut /
dessicated coconut- 1/4 th cup
Dry red chillies byadige    - 7 nos
Dry red chillies guntur - 3 nos
Stone flower / kallu hoovu - 1/4 th tsp
Clove - 1 no
Cinnamon - 1" piece
Oil - 1 tsp

Heat a wok. Dry roast chana and urad dal, once golden brown trasfer to a plate, roast coriander seeds, jeera, methi and pepper corns one after the other and set aside. Add a drop of oil and roast the stone flower, cinnamon and clove. Set aside. Now add 1/2 a tsp of oil and roast the chillies until crisp.
Lastly roast the grated coconut just until warm and set aside. Store in airtight container.

Grind all the ingredients except the coconut into fine powder. Now Add the coconut and grind into fine powder. Store in air tight container.

Note:
The powder is supposed to be very fine and not grainy.Do not add the coconut with other ingredients  at first as it tends to leave oil and the powder may become coarse.

Baledindu palya/plaintain pith subzi

Baledindu palya/Plaintain pith/banana stem subzi:
Plaintain tree is also known as kalpa vriksha( a wish granting tree). It is so called because no part of it goes waste. Raw plantains, ripe bananas, banana blossoms,plaintain pith ....are all edible and taste delicious when cooked. Also plaintain leaves are used to serve food on special occasions.
Plaintain pith contains high fibre . It also helps in building  immunity in children.
There are many recipes through which we can include this in our diet and to name a few ; plaintain pith palya/subzi, chutney, kosambari / salad and raitha.


 Ingredients:
Plaintain pith- 1 standrd size available
Moong dal- 2 tbsp( optional)
For tempering:
Mustard seeds-1/4 th tsp
Curry leaves- 1 spring
Green chillis - 2 or 3 ( adjust acc to taste)
Hing- a generous pinch
Turmeric- 1/8 th tsp
Salt to taste
Grated coconut - 1 tbsp

Soak moong dal for 1/2 n hr to 45 mins.

Remove the outer skin of plantain pith until you get the bark.
Cut into thin disc and remove the extra fibre using index finger. Put the cut disc into a bowl of water.
Take the discs and stack 4 to 5 together and chop them into fine pieces as shown in the picture.

Once done heat a wok , add oil once hot add mustard seeds, once it crackles add curry leaves ,green chillies , turmeric and hing. Add chopped banana stem and soaked moong dal( if using) and required salt.Cook it covered until the stem becomes tender and moong dal gets cooks.Keep stirring in between to check if it is cooked.Sprinkle very little water in intervals if it does not get cooked  in the steam.once done add grated coconut and fry for few minutes. Switch off the stove. Serve it hot as an accompaniment with rasam or with steaming hot rice topped with ghee