Bhaths, Pulaos, Rices & Saadams!

Tomato Kuzambu Saadam - literally glides down the throat !

Rice - 1 cup

Red ripe tomatoes - ½ kg – deskin & puree

Salt, sugar (optional)


In 1 tsp ghee fry & grind to a paste


Red chillies - 3,4

Dhaniya - 1 ½ tbsp

Jeera - 1 tsp

Khus khus - 1 tsp

Cashew - 7,8

Fried gram ( pottu kadalai) - 2 tsp


To temper:

Ghee – 1 tbsp

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Curry leaves - few

Small onions - 5,6 – chop fine

Green chillies - 2- chop

Cook rice, a little soft or as usual.

Heat ghee & temper as given in that order.

Finally add the paste & fry for 5 mts.

Add tomato puree, salt & little sugar.

Boil till it redces to sauce consistency.

Remove, add as much rice as the mixture will hold – this should be a soft rice & not at all grainy.

Add 2 tbsp extra ghee & serve hot with potato chips.

 

Mushroom Biryani - An ideal Party Dish, being everybody’s Favourite !

Mushrooms - 12 no:s, sliced

Basmati rice - 1 ½ cups

Onion - 1, sliced

Tomatoes - 2, chopped

Cinnamon - 3, one inch pieces

Big cardamom - 3

Cloves - 6

Small cardamom - 3

Ghee - ¼ cup

Saffron yellow colour - few drops

Ginger-garlic paste - 1 tsp

Green chillies - 3, chopped

Red chilli powder - 1 tsp

Salt, haldi

For garnishing:

2 onions sliced & deep fried

Wash rice & soak in water for 30 mts.

Melt half the ghee, add cinnamon, cloves, both cardamoms & saute or 2 mts.

Add drained rice & fry for2 mts.

Add 2 ½ cups of hot water & salt to taste.

Cover & cook till almost done.

Add saffron colour & roughly mix.

Heat remaining ghee, add sliced onion & fry till golden brown.

Add tomatoes & all the remaining ingredients.

Saute, stirring often till ghee separates.

Add mushrooms & fry till cooked, adding little water, if necessary.

In a casserole, take half of the prepared rice.

On that spread the mushroom gravy & over that the remaining rice.

Cover with aluminium foil & bake for 15 mts.

If you like, you can add ½ cup boiled green peas to the vegetable gravy.

Goes with any raitha.

 

Masoor Dhal Saadam – an everyday fare

This tastes good at room temperature also & hence is suitable for packed lunches as well.

All vegetables like carrot, peas, french beans, potatoes, cauliflower can be used in combination OR this can be made with just capsicums.

Thin variety of rice - 1 cups

Masoor dhal ( pink variety) - 1/3 cup

Chopped vegetables - 1 cup (Use directly if they are fresh, otherwise steam lightly)

Tomatoes - 2, chopped

Red chilli powder - 1 tsp

Dhaniya powder - 1 tsp

Salt, haldi

Grated coconut - 2 tbsp

Chopped coriander leaves - 2 tbsp

Ghee - 2 tbsp

To temper:

Oil - 3 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp

Gram dhal - 2 tsp

Onions - 2, chopped ( optional)

Green chillies - 3,4 ( slit into two)

Soak rice & dhal together for 15 mts, wash & drain.

Take a pressure pan & heat oil.

Add all tempering ingredients one by one in the order given.

When onions & green chillies are fried, add vegetables ( if not steamed already ) & fry.

Add well drained rice & dhal.

Next add tomatoes, haldi, red chilli powder, dhaniya powder & salt.

Add 3-4 cups of water, depending on the desired consistency.

Close the pan & keep the weight.

When the first whistle comes, lower the flame & cook for 10 mts.

Cool, open & add extra ghee.

Garnish with coconut & coriander leaves.

Serve with any raita

This can be made grainy or soft, as per one's choice.

This is very nutritious since it contains dhal & vegetables, like Bisibela, but a very simple, easy to make version.
Soft version:

 

My dear Varloo !

Can you believe, my sister learnt it from a Karnataka friend, when she was based in London, many years back ?
Since there is no grinding involved, it is easy to make, as well !
Please do try it - whatever you try & send F B for, I see that others are tempted to try !
Love,
Chithra.

 

Semiya Bahala Bhath – a Standard Party dish par excellence !

Semiya, broken small - 1 cup

Fresh curds - 2 cups

Milk - ½ cup (optional)

Chopped cucumber - 1 cup

Salt, hing

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Chopped green chillies - 1-2 tsp

To decorate:

Grapes & coriander leaves

Smear 2 tsp oil on the semiya well & fry on a low fire for a few mts.

Add 2 cups of boiling water & simmer for 3-4 mts.

Drain & wash with cold water so that the stickiness goes off completely.

Drain & spread on a plate.

Add curds, salt & cucumber.

Temper in oil, mustard seeds, chopped green chillies & hing.

Mix well, decorate & chill till serving.

It is optional to add finely chopped mangoes & carrots.

 

My dear Vidya,
I see your reply within 5 mts - I thank God, honestly !
I used blackish violet grapes , cut into segments for garnishing. We now get a variety called Kalpana which is seedless & sweet. You can use whatever grapes available there.
Thanks for prmptly making a note of the posting, Vidya !
Love,
Chithra.