This powder is used for preparing Bisi Bele Bhaath, one of the most popular, traditional rice-lentil-vegetable combo main dish, speciality of Karnataka, South India. Bisi Bele Bhaath literally means “hot” “lentil” “dish made of rice”

Dish type: Spice Powder Preparation time: 5 min Frying time: 15 min Quantity: 250 gms  


Mustard seeds             1 tsp

Jeera                           1 tsp

Methi seeds                ½ tsp

Pepper                         ½ tsp

Cinnamon                    1” long piece

Clove                           2 nos.

Cardamom                  2 nos.

Coriander seeds          4 tbspns

Bengal gram dhal       2 tbspns Urad dhal                    2 tbspns Red chillies                  20 nos. Dry coconut grated     2 cups

Method of preparation Dry fry all ingredients separately in a pan. Allow it to cool thoroughly Powder them finely. Store in an air tight container


Dish when done looks like this!

Dish type: Sweet Pudding
Preparation time: 15 min
Cooking time: 20 min
Serves: 8 to 10 persons (1 scoop for each)

Chiroti Rava 250 gms
(chiroti rava/semolina/fine sooji)
Sugar 125 gms
Ghee 150 gms
Water 500 ml
Saffron few strands
Cashewnuts 50 gms
Pineapple 1 no. (medium size and ripe; to be used in juice form 500 ml)

Dry roast rava in a pan for 8 to 10 min. till you get a nice aroma and keep aside. Make sure it doesn’t turn brown
Cut cashewnuts to small pieces and keep aside
Chop the leaves and base of pineapple. Let it stand on the base. Now peel the skin. Chop the sides into thick slices. By cutting this way you will be slicing the thorny outer parts only. Chop these thorny slices into fine pieces and blend them in a grinder to extract the juice. Slice the core of the fruit into round pieces. Finely chop few of these slices for mixing later.
Measure 500 ml of juice. To this add sugar. Boil this mixture well. Keep stirring while boiling till sugar melts completely
Boil 500 ml of water separately
Heat 2 spoons of ghee in a pan. Put cashewnut pieces into it and lightly fry them. Now pour roasted rava, mix them and resume roasting till rava and cashewnuts turn golden brown
Now add boiled pineapple juice. Mix well and add boiling water. Again mix well and let it stay till it is cooked well. Lastly add finely chopped pineapple pieces, saffron strands and mix well. Layer the top with the remaining ghee. Cover with a lid and switch off the stove.
Steaming, piping hot delicious Pineapple Kesari Bath is now ready to be served.
Garnish the round pineapple slices with salt and pepper or chilly powder. Serve this along with Kesari Bath.
Note: Same procedure to be followed for Mango Kesari Bath