Bisi bele bath from Chef In You

Sunday was such a groggy day...so calm and quiet...cloudy too. I didn't feel like cooking a big lunch rather I didn't want to even go near the stove. Just sleep in my fluffy bed with the comforter on!...
Its these days like these that you should be thankful to dishes like one pot meals, which can be made quickly and can feed the whole family nutritiously.

Since T&T was still on at Priya's blog, started by Zlamushka now taken over by Lakshmi of Kitchen Chronicles, I decided to make Bisibelebath from Chef In You.
Its not the first time I am making Bisibelebath but its not the always the same when, I make it each time, but it is somewhat similar (I keep adding and minusing stuff)

I made it almost the similar wayas her, by that I mean, making the same powder, using vegetables and all, only difference is that I tempered the rice in the end with garlic, mustard seeds, jeera, red chillies, hing and curry leaves.
I am so used to tempering, I guess I don't think my cooking is done until I have tempered something and today it was the bisibelebath.
I am sure even if we did the tempering in the beginning like DK suggested, it would be almost same, only I like it in the end!

So here are the vegetables I used:

a small piece of anapakaya, bottle gourd, sorakai, cut into pieces

10 cut pieces of drumsticks, mulakada

few pearl onions, frozen

1 small onion, chopped big
1 tomato, chopped
1 carrot, chopped
1/4 cup chopped, frozen beans
1/2 head cauliflower, broken into pieces

Recipe source from Chef In You

Tempering in the end:

4-5 cloves of garlic, chopped
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp urad daal
2-4 dry red chillies, broken
bunch of curry leaves
1/4 tsp hing, inguva, asfoetida
1 tbsp of oil

Coriander leaves for garnish

After adding the cooked rice to the mixture of vegetables, add water if it gets too thick. Adjust salt too.
Heat oil in a small pan. Saute garlic, urad daal, mustard seeds and jeera till they splutter.
Add red chillies, curry leaves and hing. Saute for a minute before adding to the rice. Mix well and garnish with coriander leaves.

Verdict:  Oh it was lovely....very appetizing...couldn't have anything better in a cold fall day!! Ate it hot with papads home made saggubiyam vadiyalu and dahi mirchi on the side...nothing could be better!!

'Nothing could be better" until I made the creamy carrot soup from her blog later that evening....ahh and I didn't even want to cook that day!!!

Enjoy!!!