Lately, my follower count on the blog has been going up and down by a couple, or in other words, stayed constant. I welcome new followers and wonder about the ones who are unfollowing (leaving). Maybe it is because I haven’t been very regular with my posts for almost a year now. There is also the contentious issue of not visiting a bunch of other blogs and leaving comments, which, let’s face it, generates traffic.
I have been for a long time ambivalent about blogging because I simply can’t bring myself to blog-hop all the time. It drains away a lot of my time and energy not to mention distracts me from family matters. I still visit my friend’s blogs, not only for the content and writing but also to catch up with them. There are times when I visit an often-visited-in-the-past but not forgotten blog because I see a link on fb and it sounds interesting.
Siri’s roundup of Wholesome Whole Grain – Brown Rice was one such event that got a quick click on the link. I have never been much of a brown rice eater but her bisibelebath made with brown rice, lentils and loads of veggies screamed, “Cook me”. So I did, with much success. I fed it to my Tamilian friends and they loved it. I have since made it a bunch of times and it tastes good every time. The secret of course is the spice powder that I roasted and grinded based on Siri’s recipe.
I have professed my inability to follow a recipe to a T on this blog before. However, this one time, I did not waver from the original version except for the quantity, which I cut in half. Not only was this an easy one pot meal, it was filling and nutritious and hit the spot just right every time I made it.
Of course, it is human nature, or may be my nature, to fix something that isn’t broken. So the fourth time I made bisibelebath, I decided to make it even more nutritious by adding whole beans instead of just toor dal (split pigeon peas). It turned out pretty good but the spouse and I both agreed the original tasted better. I am listing just the changes that I made to the recipe. Click on Siri’s Bisibelebath to see the original recipe.
Ingredients I changed:
Mixed lentils and beans: 3/4 cup (I used a combination of black eyed peas, whole masoor dal, whole mung beans and toor dal)
Vegetables I used:
Vegetables: 2 cups (a mix of sweet potato, celery, onions, carrots and spinach)
Since I roughly halved the recipe, I used about 2 tbsp of the spice powder
This delicious and nutritious bisibelebath goes to Susan who is celebrating and hosting the third anniversary of her popular event MLLA- 37 . Thank you, Susan for accepting my very late entry. This post also goes to Jacqueline's Bookmarked Recipes event created by Ruth of Ruth's Kitchen Experiments.
Is there a recipe from this blog that has become your personal favorite or a recipe you have tweaked to your liking? Let me know.
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