Bisi Bele Bath
Bisi Bele Bath is a South Indian delicacy. Noobie used to love the BBB of Saravana Bhavan in NY, but somehow we have not been able to find a single place in Singapore which serves this!
So, I decided to give it a go!
If you google this word, the first URL you will get is the most perfect one. So, the recipe is a kudos to Aromas of my Kitchen. Thanks Sailu! I owe the fact that I could make up an entirely new dish without any help, to the excellent effort you have put in blogging this recipe. The pictures were a great help!! 🙂
It was a pleasant surprise, when the dish came out so well 🙂 Noobie said it was just like the one he used to have in Saravana Bhavan 🙂
Noobie is a foodie and like all foodie guys, he adores his mom’s food! Of all his mom’s delicacies, the one he loves the most are Samosas. And I have tasted them. She is a pro when it comes to making samosas! I tried learning it from her, but found it just tooo difficult to carry on!! So left it at that. The other day I was telling him, Samosas is always going to be your mom’s specialty since I just cant make it!! And to that he responded,
You know I may actually know how to make samosas… have seen my mom make them many times… so why dont we try it together?
After some hesitation, I decided to give in to the temptation of making hot samosas! 🙂
The morning before we attempted this, we called up his mom and understood the recipe clearly! So, this is how it is made…
Ingredients (for 30-40 samosas)
- Potatoes (4-5 big ones)
- 3 small Bay Leaves
- Green Peas (About one bowl full)
- Desi ghee (2 teaspoon)
- 7 Green chillis
- One small slab of ginger (to know the measurements m talking about, look at your index finger. The slab should be as long and as wide as the first 1/3rd of your finger)
- 2 bowls full of maida
- 1 teaspoon oil
- Black pepper (half a teaspoon)
- Garam Masala (half a teaspoon)
- Salt (to taste)
- Aamchoor (Dry mango powder) (1 teaspoon)
- Take Maida. Add 1 teaspoonfull of oil and salt (according to taste) to it. Make a hard dough. Try using as little water as possible. After it is done, keep it aside. Make sure you keep it in a closed vessel, else it starts to crack!
- Boil potatoes and mash them so that no lumps can be seen.
- Boil Green Peas and strain away the water.
- Crush the green chillies and ginger together. Keep aside the paste.
- In a pan, add 2 teaspoonfulls of desi ghee. Add bay leaves to it.
- Add mashed potatoes, green peas, Ginger-Chilli paste, Aamchoor, Salt, Garam Masala, Black Pepper to it and mix it well. Once done, leave it for a half an hour for it to cool down.
- Put some oil in a pan (oil should be sufficient to deep fry the samosas). Put it on low flame.
- Now, roll out thin-round chapatis of the maida dough.
- Use a knife to cut the round chapati from the center and make two semi circular shapes.
- Hmmm… now I am going to turn to Geometry for help! 😛
- Take one semi circle, join the line that runs along the diameter, so that its apex is at the center of the semi-circle! Please refer to the pic if confused 😛
- Now fill in this cone with masala.
- Close the ends.
- Fry in sim (low flame) till it turns orangish.
- Serve hot
Let me know how you found it 🙂 Will put in the pics soon 🙂