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Semiya Bakalabhath
Method
- Boil about 8 cups of water. Add ½ tsp salt and the semiya. Boil for 1-2 minutes till the semiya is cooked. Drain the water, and rinse the semiya with cold water and drain(like noodles).
- This will reduce the starch and the end product will not be sticky even though the fat reduced.Place it in a bowl, add all the ingredients from skimmed milk to raisins.
- Heat oil in a small seasoning ladle ( explained in the first recipe) and season with mustard, dal, chilli, curry leaves and hing. Add to the bhath. Add salt to taste.
- Serve garnished with coriander leaves.
Ingredients:
Semiya - 2 cups
Skimmed milk - 2 cup
Low fat curds - 2 cups
Green chilli - 1, minced
Ginger - ½ tsp, minced
Grated carrot - ½ cup
Grated cucumber - ½ cup
Raisins - 1 tbsp
Oil - 2 tsp
Mustard - 1 tsp
Black gram (urad) dal - 1 tsp
Red chilli - 1, broken into 2 pieces
Curry leaves - few
Asafoetida (hing) - a pinch
Salt - to taste
Coriander leaves - 2 tbsp, chopped
Semiya - 2 cups
Skimmed milk - 2 cup
Low fat curds - 2 cups
Green chilli - 1, minced
Ginger - ½ tsp, minced
Grated carrot - ½ cup
Grated cucumber - ½ cup
Raisins - 1 tbsp
Oil - 2 tsp
Mustard - 1 tsp
Black gram (urad) dal - 1 tsp
Red chilli - 1, broken into 2 pieces
Curry leaves - few
Asafoetida (hing) - a pinch
Salt - to taste
Coriander leaves - 2 tbsp, chopped
RECIPES BY CHANDRI BHAT
