Bhaths, Pulaos, Rices & Saadams!

Hello my Respected madam

My special thanks to u

From Mahalaya Batsham to end of Navratri, we wont be using ONION & GARLIC,and also during Viradham Days , so , this receipe will be very much useful even for those auspicious days

And my aunty and other elderly persons of the family, will refuse to eat onion and garlic even in ordinary days, but they ;like all these variety rice, iam so happy that i can even make them to eat this

Thank u so much .

latamurali

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

Originally Posted by latamurali

Hello my Respected madam

My special thanks to u

From Mahalaya Batsham to end of Navratri, we wont be using ONION & GARLIC,and also during Viradham Days , so , this receipe will be very much useful even for those auspicious days

And my aunty and other elderly persons of the family, will refuse to eat onion and garlic even in ordinary days, but they ;like all these variety rice, iam so happy that i can even make them to eat this

Thank u so much .

latamurali

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.

Hello my dear madam

This is my most favourite pulao and we used to do this regularly, but ofcourse without mint..........only channa pulao.....we used to do..........anyway i will try this also ...........

thank u very much madam for sharing

And i liked very much that mixture u gave us that day.............i thought i shld keep little bit to my hubby and kid but i cant control and i had full...........


hope u have fried all the items in oil and mixed it.am i right, sorry mam, i have never tried any bakshanam items , since my mom used to prepare for me also...........me lazy bum...........ofcourse i will eat nicely.............

latamurali

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

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.

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.

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.
JPG pulao.jpg

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.

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.