Vangibath/Brinjal rice

Vangibath/Brinjal fried rice: 

Brinjal/Eggplant and ground masala, mixed with the cooked long grain rice unique blend of this rice leave you to feel the great taste with fresh ground masala, It is a  complete meal with Vegetarian Omelette, for the working women and school going children.Vangibath is a special dish in Mangalore, I browsed to get a good recipe for it, for your experience.

Recipe for Vegetarian Omelette:http://wp.me/p1o34t-be

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Brinjal Rice

Ingredients:

Brinjal-1/4 kg

Long grain rice cooked  Aldente -2 cups

Tomato-1

Onion-1

Garlic-4 pods crushed

Curry leaves-2 twig

Salt-1 tsp

Turmeric powder-1/4 tsp

Sambar masala powder-1 tsp

Amchur powder or Tamarind paste-1/2 tsp

To Temper:

Oil-1 tbsp

Fennel seeds-1/2 tsp

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Channa dal1/2 tsp (cinnamon bay leaf optional)

To enhance the taste, Masala powder:

Cumin seeds-1/2 tsp

Channa dal-1 tsp

Groundnut-2 tsp

Coriander seeds-1/2 tsp

Red chilli-2 nos

Sesame seeds 1/2 tsp (optional)

Roast all these Ingredients to the golden brown ground to a coarse powder, you can prepare the previous day and store it in an air tight container.

Method:

Soak long grain rice for 15 minutes and cook with 2 cups of water(Ratio 1:2).

Chop Onion and Tomato lengthwise, cut Brinjal to small cubes.

Heat wide pan with oil temper with above mentioned: “To Temper ingredients”.

Add crushed Garlic and chopped Onion saute well till the raw smell changes, add curry leaves Brinjal to saute for 3 more minutes.

Brinjal fried rice
Brinjal fried rice

Add Tomato, Salt, Sambar masala powder, and Turmeric powder sprinkle some water to cook.(you can sprinkle some amchur powder/Mango powder for taste)Tamarind paste.

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When it is completely cooked add cooked rice to it, mix gently, add spice powder and mix well.

Allow it to cool and pack your lunch box with the vegetarian omelet.

Sambar Sadam/Bisibelabath

Sambar Sadam/Bisibelabath:

Bisibelabath is a dish that originated in Karnataka. Sambar sadham or Bisisbelabath. On request, I feel to post this on my blog to encourage them to cook for this weekend as a special recipe.

We used to have the regular menu for lunch, Sambar with plain rice and vegetables as additional.Here this is a mix of all together with freshly ground Masala which enhances the Aroma and Taste.Simply awesome with Papad or chips or any vegetable stir fry can match this wonderful Bisisbelabath.

When we look at its health benefits, there is in no doubt that this dish is very healthy with rice, as it is abundant in carbohydrates, and it acts as fuel for our body. Protein is rich in Dal with soluble fiber, Vegetables rich in vitamins and nutrients, along with Aromatic Masala which enhances the taste, altogether Bisibelabath/Sambar sadham is a healthy and filling dish, try and Enjoy!

Bisibelabath /Sambar Sadham
Bisibelabath /Sambar Sadham

Ingredients:

Rice-3/4 cup

Toor Dal-1/4 cup

Bisibelle bath Powder-1/4 cup or 3 tablespoon

Asafoetida-1/4 tsp

Salt-1 1/2 tsp

Turmeric powder-1/4 tsp

Tamarind extract-1/4 cup or 1 gooseberry sized juice

Vegetables according to your preference cut into cubical shape,

Brinjal-4

Drumstick-1

Carrot-1

Beans-5nos

Green peas

Onion-5nos(Shallots)

Green chili-2 nos

Tomato-1

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To Temper:

Oil or Ghee-1 tbsp

Mustard seeds-1 tsp

Asafoetida(Hing) 1 pinch

Curry leaves a twig

Groundnuts or Cashews to add more crunchiness can be added to your Interest

Ingredients to Roast and Grind bissibele bath powder:

Red Chilli-9 to 12nos according to your taste buds

Urad dal – 2 tbsp

Channa dal-2 tbsp

Fenugreek(Methi) seeds-1/2 tsp

Cumin seeds-1/2 tsp

Coriander seeds-2 tbsp

Coconut grated-2 tbsp or desiccated

Cinnamon-1 inch piece

Cloves-3 nos

Elaichi-1

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Method to proceed:

1.Heat pan with one tsp of oil and roast the above ingredients to golden colour, grind to powder.

Bisi belle bath powder
Bisi belle bath powder

2. Pressure cook Rice and dal as you prefer separately or together, I have cooked both together for 3 whistles with 3 cups of water.

3. In a vessel boil, 2 cups of water add all cut vegetables, Tomato and Onion, allow it to boil.

Now add turmeric powder, tamarind extract, salt and Asafoetida, when the vegetables are soft cooked add the bisibele bath masala powder half portion of the ground powder or masala 1/4 cup approximately, mix it well without any lumps.

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Add cooked rice and dal, to the boiling sambar stir it well, Let it cook on low flame for 3 more minutes.

Finally, season it with Mustard seeds, a pinch of asafoetida (Hing) and curry leaves, Ground nuts or Cashewnuts to enhance more crunchiness( it is optional), sprinkle some fresh Coriander leaves on top and serve with Papad or chips.

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Vegetable Pulao

Vegetable Pulao:

Delicious veg pulao is a comfort food as well as satisfying with mildly flavoured aromatic rice combination + Raitha

In vegetable pulao rice should not  stick each other  to avoid this sticking nature   we can either soak or fry rice before cooking .

Spices like cinnamon, cloves and bay leaf is optional instead of these  you can use ginger and Garlic paste and Season with Fennel seeds and Cumin seeds.

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Ingerdients:

1 cup Basmati Rice (long grained rice) serves 4 person
1 medium Onion, chopped
1 small Tomato, chopped
1/4 cup Green Peas (mutter), fresh or frozen
3 tablespoons finely chopped French Beans
1/4 cup finely chopped Carrot
1 small piece of Bay (Leaf optional)
1-inch piece of Cinnamon-(optional)
2 Cloves(optional)
1/4 teaspoon Garam Masala Powder
1/8 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
2 tablespoons finely chopped Coriander Leaves
2 tablespoons Oil
1 teaspoon Ghee
1 cup Water+1 cup coconut milk, or two cups water
Salt -1 tsp

To grind:

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

Green chilli-5 nos

Mint leaves handful

Ginger Garlic paste 1 tsp

Grind all ingredients coarsely.

Method:

1.Wash and soak basmathi rice for 15 minutes.

2.Heat pan with  ghee and oil together  or in a pressure cooker  on low flame. Add bay leaf, cinnamon, clove OR Cumin seeds and Fennel seeds,  sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.

3.Add Curry leaves+ chopped vegetables and saute for 3 minutes,Now add tomato and salt with it saute for more 1 minutes.

4.Now add ground paste and saute until raw smell changes.

5.Add  soaked rice stir all together for a minute  mix  turmeric powder, and red chilli powder.

6.Add 1 cup water and 1 cup coconut milk, this is optional or you can use 2 cups water.

7.Close lid and cook for 1 whistle in medium flame and 1 in low flame. (by simmering the stove)

8.When steam releases open the lid carefully mix  the rice . Transfer it to a serving bowl and garnish with fresh coriander leaves and Fried cashews.

Serve hot with Onion cucumber Raitha.

 

 

Raw Mango rice-variety rice

Raw mango rice:

Nutritious Mango rice is one of the favourite rice preferred by all. During Mango season, we make pickle and some other kinds of stuff to enjoy the taste of mango. We feel to share more such varieties on mango cooking. Today we have mango rice, it is easy to pack your lunch box with this simple four steps. Delicious, sour and spicy tongue tickling taste to eat with chips or papad try it!!!!!

Raw Mango Rice
Mango Rice

Ingredients:

Cooked rice-1 cup

Raw mango -1 medium size

Cumin seeds-1tsp

Curry leaves 2 twig

Pepper 1/2-tsp (optional)

Red chilli-3nos

For Seasoning:

Oil-2 tbsp

Mustard seeds-1 tsp

Channa dal-1 tsp

Cashew or Peanut -2 tsp

Method to prepare:

1. Peel the skin of raw mango and cut into pieces, grind along with cumin seeds, dry red chilies peppercorns, and Salt. (coarse grind)

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2. Heat 2 tbsp of oil in a wide pan season with the above-mentioned ingredients” For seasoning” add curry leaves and 1 split green chili.

3. Add coarse ground paste and salt 1 tsp, saute well in medium flame until raw smell changes.

4. Add cooked rice and mix well garnish with chopped coriander leaves.

Serve with chips or Papad

Wheat Rava Biryani

Wheat Rava Biryani:

Cracked wheat or bulgur is healthy and fibrous, you can substitute it in the place of rice. If you are in a good diet I would recommend this to eat. It is good for health and is low in calories. An added advantage of nutritious vegetables, ghee, and aromatic spices. Same as normal rice biryani with mild spices.

We think about only Upma and Kitchadi with Wheat Rava but, delicious aromatic Biryani can be done with minimal effort. This broken wheat is more healthy when compared because it is samba wheat in high fiber
Samba wheat is one of the healthiest grain found in the Cereal family. Best for diabetes and people with high sugar level.
Wheat Rava Biryani
Wheat Rava Biryani

Cracked Wheat-2cups

Onion-1 Chopped

Tomato-1 chopped

Curry Leaves- 1twig

Turmeric Powder-1/4 tsp

Salt – 1tsp

Coconut milk-1 cup

Water 2 cups

For Seasoning:

Oil: -3 tbsp

Ghee-1tsp( fry rave in Ghee)

Bay leaves-2

Cloves-3

Cashew-4nos

Black pepper-5

Elaichi-2

To Grind:

Mint leaves: 1/4 cup

Ginger & Garlic or Paste: 2 tbsp

Coriander leaves: 1/4 cup

Green chilies: 4-5 (according to your spice level)

Cumin seeds 1/2tsp

fennel seeds 1/2tsp

The method of Preparation:

1.Fry the cracked wheat in a pan for about 3-4 minutes(just to make them warm). Remove from heat and keep it aside.

2. Heat oil in a pressure cooker or Pan add bay leaves, Elaichi, pepper, cloves, Cashew fry them for a minute.

3. Now add onions fry them till it becomes translucent. After that add curry leaves and ground paste.

4. Cook them till raw smell goes off and add tomatoes and salt.

5. Add turmeric powder, cups .mix it all together cooks them for 2 minutes.

6. Add coconut milk and water to cups.

7. When it Starts boiling add cracked wheat.

8. Close the lid and pressure cook for 3 whistles.

Or

Close and cook in medium flame for 5 to 10 minutes.

Flavour while cooking will make you eat immediately as hot.

 

Carrot rice

 Carrot Rice pan pulao:

Colorful carrot rice is one such recipe which will be loved by all kids as a packed lunch with papad or vadam. Even for adults, this is an excellent choice for lunch box as it won’t get thicken like sambar rice or curd rice when packed. Healthiest carrot rice gives you the feel of a good meal during hard day work. An easy pan meal option for lunch box. 

Carrot rice
Carrot rice

Ingredients
Carrot-3 medium size grated

Grated carrot
Grated carrot


Coconut grated-2 tablespoon (optional)
Big onion chopped-1
Red chilli-3 to 4 or chili flakes
Green chilli-1
Curry leaf-little

Lemon 1/2

Broken Cashews

Cooked rice 2 cups
Procedure:

Keep the kadai on the stove. In one tablespoon of oil season the curry with a teaspoon of mustard, curry leaf,  broken cashews, and urad dal. Once the mustard cracks add the red chilies, green chili, and onion. Sauté for a while and add the grated carrot. Sauté this for 2 minutes so that the raw smell goes off. Now sprinkle some water and the salt as per your taste. Close the pan and reduce the flame. It will take hardly 5 minutes to cook. Now open and make sure that there is not much water content in the mixture. If so increase the flame and let the water evaporate. Now add the grated coconut and mix well.  

Rice can be usually cooked rice. allow cooked rice to cool in a wide bowl for carrot rice. Once it is cool add a pinch of salt needed for the rice and a teaspoon oil and 1/2 lemon extract to the rice and mix gently. Now slowly add the carrot mixture to the rice and mix gently with the ladle till it gets well mixed.  Those who want it hot can microwave the rice for a minute before serving. No need of any side dish as it is mixed with grated vegetable.

Vegetable Biryani

We have different type of recipes and method  for biryani but this method is my mother’s style with healthy spices and herbs Fantastic aroma , it increases your appetite.

Ingredients:

Basmathi rice-2 cups Soaked for 10 minutes or heat pan with one table spoon of ghee,add rice and heat not more than 3 minutes (Rice should get heated not fried)

Mixd Vegetables-1/4 kilo cut in to square pieces

square cut vegetables
square cut vegetables

coconut milk ,and water-31/2 cups

Oil+Ghee 1/2 cup

Salt -1 teaspoon

Turmeric powder-1/4 teaspoon

Chilli powder 1/4 tsp

Ghee fried bread cubes

fried bread cubes
fried bread cubes

Ghee fried Cashews

To grind:

Ingredients to grind
Ingredients to grind

Ginger- piece skin peeled -2 inch thickness

Garlic 5 pods skin peeled

Hand full of coriender leaves

Hand full of Mint leaves

Green chillies 5 to 7 nos

cumin seeds 1/2 tsp

Fennel seeds-1/2 tsp

Black pepper 5nos

Cinnamon 1 inch stick

Cloves-5 or 6

Grind all together coarsely

To Seasoning:

Spices for seasoning
Spices for seasoning

Cinnamon 1 inch stick

Bay leaves 2

 Cloves 5-6
 Cumin seeds 1 teaspoon
 Green cardamoms 3-4

Kalpasippoo -Little (dagad phool/patthar ka phool) optional

Jathipathiri  1 no(optional)

Annasipoo-1 optional
 Onions,sliced 2 medium
Tomato-2 nos sliced

 Method to prepare”

Heat heavy bottom pan Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute(all ingredients under To  seasoning ). Add sliced onions and sauté. Add slit green chillies and vegetables and saute well . Add turmeric powder , chilli powder tomatoes and salt and mix the ground paste saute for a while until the raw smell changes.

Add coconut milk and water allow it to boil.

Add Basmathi rice  close cook for 1 whistle in medium flame keep in low flame for 1 minute and switch off.

Let it cool down add one teaspoon of lemon juice mix slowly and carefully add fried bread and cashews (.or otherwise you can add a small piece of  lemon along with rice while cooking)vegetablebriyani

Serve withOnion,

raitha cucumber and boiled eggs.

Let me know your result 🙂

Weekend special Chicken / Vegetable Biryani

Weekend special Chicken / Vegetable Biryani:

We have different type of recipes and method  for biryani but this method is my mother’s style which we like more, healthy spices and fresh herbs with fantastic aroma keep us fully satisfied with our meal.  Method to prepare veg and non- veg biryani is same. Replace boiled chicken for vegetables.

vegetablebriyani

Ingredients:

Basmathi rice-2 cups Soaked for 10 minutes or heat pan with one table spoon of ghee,add rice and heat not more than 3 minutes (Rice should get heated not fried)

Chicken-1/2 kilo or mixed vegetables cut into cubes

Coconut milk ,water and Chicken broth-31/2 cups

Oil+Ghee 1/2 cup

Salt -1 teaspoon

Turmeric powder-1/4 teaspoon

Garam masala powder-1/4 tsp

Chilli powder 1/4 tsp

To grind:

Ingredients to grind
Ingredients to grind

Ginger- piece skin peeled -2-inch thickness

Garlic 5 pods skin peeled

Hand full of coriander leaves

Hand full of Mint leaves

Green chillies 5 to 7 nos

cumin seeds 1/2 tsp

Fennel seeds-1/2 tsp

Black pepper 5nos

Cinnamon 1 inch stick

Cloves-5 or 6

Grind all together coarsely

To Seasoning:

Spices for seasoning

Cinnamon 1 inch stick

Bay leaves 2

 Cloves 5-6
 Cumin seeds 1 teaspoon
 Green cardamoms 3-4

Kalpasippoo -Little (dagad phool/patthar ka phool) optional

Jathipathiri  1 no(optional)

Annasipoo-1 optional
 Onions,sliced 2 medium
Tomato-2 nos sliced

 Method to prepare:

Heat heavy bottom pan with oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute (refer ingredients under “To  seasoning” ). Add sliced onions and sauté. Add slit green chillies (cube cut vegetables or pre boiled chicken cubes( removed from broth) and continue to sauté. Add turmeric powder , chilli powder tomatoes and salt and mix the ground paste saute for a while until the raw smell changes.

Add sliced onions and sauté. Add slit green chillies (cube cut vegetables or pre boiled chicken cubes( removed from broth) and continue to sauté.

Add turmeric powder , chilli powder tomatoes and salt, mix the coarsely ground paste to it saute for a while until the raw smell changes.

Add chicken broth, coconut milk and water allow it to boil.

Add Basmati rice  closeand  cook for a  whistle in medium flame keep in low flame for 1 minute and switch it off.

Let it cool down, add one teaspoon of lemon juice mix slowly and carefully or otherwise you can add a small piece of  lemon along with rice while cooking.

Serve with Onion, raitha cucumber and boiled eggs.

Let me know your result 🙂

measurement for Biryani

Main Ingredients to prepare chicken   Biryani this is to prepare in large amount to serve 8 to 10 people.

Good quality Basmathi Rice 4 cups

Chicken -1 kg

Eggs 5 nos it can be served as whole or Half

Coconut for milk-1 no

Oil -1 cup, in ratio 3/4 of oil and 1/4 of Ghee

Water-7 cups including coconut milk and chicken broth.

 

How to prepare chicken Broth:

Boil chicken pieces with Salt , Turmeric powder and water 3 cups  in cooker for 1 whistle.

Drain water measure and keep aside to prepare Biryani .

chicken Broth
chicken Broth

Coconut milk :

Grind coconut Extract  milk from it, diluted approximately 4 cups

Coconut Milk
Coconut Milk