Bhaths, Pulaos, Rices & Saadams!

Dear Nands,
Yes
Yes
Yes
It is called "sothu vadam" by my maid. Any left over rice is mashed with salt, chilli powder , rolled into balls & sun-dried promptly!!
Love,
Chithra.

 

Sorry, NO.
I don't think MW will work equally effective!!
Love,
Chithra.

 

Kovakkai(Tendli) BhaathTP - makes a great meal

Adding boiled peas is optional.

Basmathi - 1 cup (soak for 10mts & drain)

Kovakkai(Tendli), cut to 2 cm strips - 1 cup (boiled, optionally)

Roast lightly:

Cloves - 2

Cinnamon - 1 “

Dhaniya & jeera - 2 tsp, each

Red chillies - 3-4

And grind to a powder with:

Grated copra - ½ cup

Til seeds - 2 tbsp

Shahjeera - 1 tsp

To temper:

Oil - 1 tbsp ( + 1 tbsp ghee)

Mustard seeds & jeera - 1 tsp, each

Slit green chillies - 2

Curry leaves - few

Salt, haldi, hing

To garnish - grated coconut & coriander leaves.

In a pressure pan, heat oil & temper as given.

Add rice & vegetable & sauté for a few mts.

Add 2 cups of water, salt, haldi, hing and half the made powder.

Whwn water starts boiling, close the cooker & keep the weight.

Simmer the stove & cook for 10 mts.

Cool, open & add the remaining powder.

Garnish with freshly grated coconut & coriander leaves.

Any raitha is good for this.

 

Oats Bisibelebhath - unbelievably good, yet very healthy!

Oats - 1 cup (soak in 1 cup of water)

Boiled tur dhal - ½ cup
Boiled mixed vegetables - 1/2 cup

Roast in ½ tsp ghee & powder:

Red chillies - 2

urad & gram dhal, each - 2 tsp

Dhaniya - 1 ½ tsp

Pepper - ½ tsp

Jeera - ½ tsp

Methi seeds - ¼ tsp

Copra - 2 tbsp

Til seeds - 1 tsp (optional)

Hing

Salt, haldi

Boil & blend in a liquidiser:

Tomatoes - 2 medium

Tamarind paste - 2 tsp

To temper:

Oil + ghee - 2 tbsp

Mustard seeds - 1 tsp

Broken cashews - 2 tbsp

Mix in a pressure pan, soaked oats, boiled dhal, made powder, salt, haldi, boiled vegetables, tomato-tamarind juice made up to 2 cups with water.

Cook for a whistle & switch off.

Open & temper.

Serve with a raitha & potato roast.

 

Moghlai Briyani – a recipe of the 60’s!

For SBS photos, please go to
http://www.indusladies.com/forums/971307-post7.html

Inspite of the absence of onions, this recipe is very flavourful.

Vegetables like Potatoes, carrots, beans & cauliflower cut into chunky cubes besides peas are used.

Basmati - 1 cup

Vegetables - 2 cups

Tomatoes - 2 – chop into big pieces

Mint ( puthina) leaves, chopped - 2 tbsp

Coriander leaves, chopped - 2 tbsp

Green chillies - 5,6, finely minced

Ginger, grated - 1 tbsp

Garlic, minced - 1 tbsp ( optional)

Dhaniya powder - 1 tsp

Chilli powder - 1 tsp

Haldi - a pinch

Cardamom powder - ½ tsp

Garam masala powder - ¼ tsp

Salt
Whole small cardamoms - 3

Cloves - 3

Ghee - 1 tbsp

Oil - 2 tbsp

Thick curds - ½ cup

Saffron - ¼ tsp ( soak strands in hot milk)

Saffron food colour - 2,3 drops ( optional)

Wash, soak for 15 mts, drain & cook rice with just enough water till just grainy ( this is very important)

Heat oil and ghee, add cardamom & cloves.

When they pop , add cut vegetables, tomatoes, haldi , chilli powder, dhaniya powder & just enough water to cook them.

When well cooked, add salt, chopped mint & coriander leaves, cardamom powder, minced green chillies, grated ginger, minced garlic, garam masala powder & curds.

Mix well & remove.

Spread this mixture in a big round vessel, as the bottom layer.

Over that spread the rice mixed with soaked saffron.

Add the food colour, just here & there & very lightly mix.

Cover & bake in an oven on moderate heat.

Or keep it tightly covered on a tava over a low flame till a nice aroma comes.

Serve with onion raitha.

 

Foil Baked Rice and Curry - our family favourite!

For the rice:

Basmati rice - 1 cup

Paneer, finely chopped - ½ cup, heaped

Boied green peas - 5 tbsp or ¾ cup

Minced green chillies - 1 tsp

Ghee - 4 tsp

salt

Shajeera - ½ tsp

Soak, drain & boil the rice grainy.

Heat ghee & temper shajeera and green chillies.

Add to rice along with peas, paneer & salt.

For the curry:

Onion - 1, chopped fine

Coconut - ¾ cup (add 1 cup warm water & exract milk)

Ghee - 2 tbsp

Salt, sugar

Grind to a paste:

Garlic - 3 pcs

Red chillies – 4-5

Dhaniya - 2 tsp

Jeera - 1 tsp

Khus khus - 2 tsp

Grated fresh coconut - 2 tbsp

Cardamom - 2

Ginger - 1”

Heat ghee & fry onions till glossy.

Add paste & fry for 3-4 mts.

Add coconut milk, salt, sugar & cook for 10 mts to thick sauce consistency.

To assemble:

Take a large piece of aluminium foil.

Spread alternate layers of rice & curry.

There should be 3 layers of rice with 2 layers of curry inbetween.

Make a packet of the foil & bake at 450 deg F for 20 mts.

This does not need a side-dish at all!

This can also be arranged in layers in a dish and kept tightly covered on a tava over a low flame till a nice aroma comes.

 

Red Pulao - medium hot, definitely not fiery!!

This can be made:
Using only red capsicum
Using a combination of carrots+beans+poratoes+peas

Basmathi rice - 1 cup

Cubed vegetables - 1-1 ½ cups

Onions, sliced - 1 cup

To fry the paste - oil+ghee 3 tbsp

Grind to a paste:

Red chillies - 7,8 (kashmiri or Bedagi cillies give nice red colour), soaked

Garlic - 7,8 pieces

Dhaniya - 1 tbsp

Jeera - 1 tsp

Ginger - 1”

Boil the rice so that the cooked rice is grainy.

Boil the vegetables with little salt. If red capsicum, fry directly before adding the paste.

Heat the oil+ghee & fry the paste for 4-5 mts on medium flame.

Add vegetables & mix well & cook little more.

Add rice, salt & simmer for a few mts.

Decorate with deepfried onions & coriander leaves.

 

Green Pulao - make it as spicy as you like!

This can be served with Kadhi or curds.

The vegetables used are potatoes, cauliflower and peas. Cut the first two into cubes & boil all three with little salt.

Basmathi - 1 cup

Boiled vegetables - 1-11/2 cups

Grind together:

Green chillies - 5-6

Ginger - 1”

Chopped coriander + mint leaves - 1 cup

Garlic pieces - 5, 6

To temper for rice:

Oil - 1 tbsp

Cinnamon - 1 “

Bay leaf - 1

Cardamom & cloves, each - 3

To temper when mixing - 2 tbsp ghee

Sliced onions - 2 tbsp (or more)

Wash & soak the rice for 15 mts.

Temper cinnamon, cloves, cardamom & bay leaves, fry rice and cook till grainy adding little salt.

Heat ghee & sauté onions & remove.

Add paste & fry for 5 mts, till raw smell goes.

Add cooled cooked rice & boiled vegetables.

Mix, simmer the flame & cook for 5 mts for the flavours to blend.

Serve hot topped with fried onions.