Bhaths, Pulaos, Rices & Saadams!

Dear Lata,
I am now trying out more recipes without onion & garlic, for the convenience of many non-onion eaters (including my husband !:tongue)
Thankyou for the FB.
Love,
Chithra.

 

Channa–Mint Polao - a pulao with a delightful flavour !

Basmathi rice - 1 cup

Kabul channa - ½ cup

Onions - 3, chopped

Salt

Ghee - 1 tbsp

Oil - 2 tbsp

Grind to a paste:

Mint leaves - 1 cup

Green chillies - 4, 5

Ginger - 1-1 ½ “

Garlic - 5, 6 pieces

Coconut - ½ cup

Soak rice for 15 mts & drain.

Soak channa with a pinch of soda in plenty of water for 8 hrs, wash & drain.

Cook till soft with a pinch of salt till soft, drain & keep ready.

In a pressurepan, heat ghee & fry rice till stiif.

Remove & keep.

Add oil, saute half the onions till light brown.

Add the paste & fry on a low fire till the raw smell goes away.

Now add 2 cups of boiling water, fried rice, channa & salt.

When the mixture boils vigorously, close the cooker & keep the weight.

Simmer & cook for 10 mts.

Cool, open & garnish with raw sliced onions & sliced tomatoes.

 

Dear Latha,
Who does not like to eat? - do not feel guilty.
For the mixture recipe, please go to
Sago Special Mixture
Love,
Chithra.

 

Ginger-Garlic Stirfry Rice - A quickie with left over cooked rice

Cooked rice - 1 cup

Chopped ginger, garlic, green chillies - 1 tbsp each

Sliced small onion - ½ cup

Curry leaves - few

Hing - ¼ tsp

Garam masala powder - ¼ tsp

Grated fresh coconut - 2-3 tbsp

Oil - 1 tbsp

Salt

To garnish:

Ghee - 2 tsp

Coriander leaves - 1 tbsp

Cool the rice by spreading on a plate.

Heat oil, sauté the following one after the other in the same order:

Ginger, garlic, green chillies, hing, small onions, curry leaves, garam masala& finally coconut.

After a few mtes, add the rice & salt.

Mix thoroughly.

Add ghee & garnish with corander leaves.

Serve with any vegetable sabji or just chips for a jiffy.

 

Vangi Bhath - this is Karnataka style !

This recipe was given to me by my Bangalore friend.
She makes and preserves vangi bhah powder for 2 months, in the fridge. So she avoids adding copra.

Fry each of the following one by one on a dry kadai

Gram dhal - ¾ cup, level

Urad dhal - 1 tbsp, level

Dhaniya - 1 tbsp, level

Fry the following in a dash of oil:

Red Chillies - ¾ cup

Cinnamon - 3 “

Cloves - 6 no:

Cardamom with skin - 1 tsp

Powder everything coarsely.

If you want to include copra, take 2 tbsp, powder & add it to the powder fresh.

Vangi Bhath:

Fresh tender brinjals are best. Cut into 1 cm thick strips, 2” long.

Brinjals - 2 cup

Long thin variety rice - 1 cup

Salt, haldi

Oil - 2 tbsp _ 1 tbsp ghee

Mustard seeds - 1 tsp

Lime juice - to taste

Broken cashews - 2 tbsp, to garnish

Cook rice so that the grains are separate. Please follow
Tips on cooking rice for mixed rice (kalantha saadam)

Heat 2 tbsp oil & temper mustard seeds.

Add chopped brinjals, haldi, cover & cook till soft.

Add 1 tbsp vangibhath powder ( or more to taste).

Switch off the stove, add rice & salt.

Mix thoroughly, adding little lime juice to taste.

Fry cashews in ghee & garnish.

Serve with any raitha & chips or papad.


If available or in season, I add fresh mochai (avarekai) also to brinjals, after boiling it separately.


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Jain Peas Pulao - a pulao cannot be more simple !

Basmathi rice - 1 cup

Boiled fresh peas - 1 cup

Frishly grated coconut - ½ cup

To temper:

Ghee - 1 tbsp

Jeera - 1 tsp

Chopped green chillies - 2 tsp

Salt

Soak rice for 15 mts & drain.

Add 1 ½ cups of warm water to coconut & extract mikk.

Make it up to 2 cups.

In a pressure pan, heat ghee & temper with jeera & green chillies.

Add rice & fry till it stands in peaks.

Add coconut milk, boiled peas & salt.

When the mixture starts boiling, close the cooker.

Keep the weight & lower the flame.

Cook for 10 mts.

Cool, open & serve with any spicy side dish.

 

Kadambam - this is Mandayam Style, taught to me by a Bangalore Friend !

This is a variation of Bisibela, but topped with tiny dhal vadas. She suggested using only country vegetables. I added beans also.

Vegetables - beans, chow chow (or white pumpkin), potato, sweet potato, snake gourd, raw banana, cut into ½ “ cubes

Rice - ½ cup

Turdhal - ½ cup

Cubed vegetables - 2 cups ( or to one’s preference)

Tamarind paste - 1 tbsp

Salt, Haldi

To fry in ¼ tsp ghee & powder with 2 tbsp grated copra:

Cinnamon - 1 “ piece

Red chillies - 4, 5

Gram dhal - ½ tsp

Dhaniya - 2 tsp

Urad dhal - 2 tsp

Khus khus - 1 tsp

Jeera & methi seeds - ½ tsp each

For vadas:

Tur, gram, urad & moong dhals - 1 tbsp each

Green chillies - 2,3

Salt & hing

Oil - to deep fry

Wash & soak the dhals for one hour.

Dran & grind to a coarse paste, adding salt & hing.

Make small balls & deep fry in oil.

To temper:

Oil + ghee - 2 tsp

Mustard seeds - 1 tsp

Red chillies - 1,2

Hing - ½ tsp

Cook, rice, dhal & vegetables, separately, the first two soft.

In a vessel, mix cooked dhals, vegetables, made powder, salt & tamarind paste.

Add just enough water to get the required consistency.

Keep inside a pressure cooker & cook for one whistle.

Cool, open & temper as given.

Serve topped with dhal vadas and garnished with coriander.

I serve this with a raitha and a green vegetable curry.

 

Jain Spicy Ginger Pulao - very unusual but very tasty !

Basmati - 1 cup

Ghee - 2 tbsp + 2 tsp

Chopped nuts - 2 tbsp

Tutti-frutti - 2 tbsp

Salt

Lime juice - 2 tsp

Saffron colour - very little

For ginger syrup:

Sugar - ¼ cup

Water - 3 cups

Crush togeher:

Ginger - 3 “

Cardamom - 3

Cinnamon - 1”

Cloves - 4

Add the crushed ingredients & boil the syrup.

Reduce to 2 cups.

Allow to stand for 30 mts & strain.

Add 2 tsp lime juice.

Wash , soak rice for 15 mts.

Strain & keep ready.

In a pressure pan, heat ghee.

(At this stage it is optional to mince one onion and add onions & fry lightly till glossy.)

Add rice & fry till stiff.

Add ginger syrup, colour & salt.

When the mixture starts boiling, close the cooker & keep the weight.

Reduce the flame & cook for 10 mts.

Cool & open.

Fry cashews & tutti frutti in 2 tsp ghee & garnish.

Serve with any vegetable sabji.