Vaangi Bhath / Brinjal Rice

I have tried some recipes of vangibhath, but they all didn't reach my taste. I got this recipe while surfing some blog. But i haven't noted the blog address. Please apologize me for that "Y" person.

Here comes the recipe:

Ingredients:

Brinjal - 100 gms

Basmati/ Ordinary rice - 1 cup

Onion - 1 medium - chop fine

Red chilli - 3

Curry leaves - few

Tamarind juice - 1 tbsp

Turmeric powder - 1/4 tsp

Vangibhath powder - 2 tbsp

Salt

To temper:

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Gram dhal - 1/2 tsp

Urad dhal - 1 tsp

Vangibhath powder:

Dry roast and grind to a fine powder:

Red chillies - 2

Coriander seeds - 1 tsp

Khus Khus - 1/4 tsp

Urad dhal - 1 tsp

Gram dhal - 1 tsp

Grated coconut - 1/2 tsp (optional) or you can add it directly add it to the rice.

Cinnamon - 1"

Cloves - 2

Sesame seeds - 1/4 tsp

Hing - 1/4 tsp

Method:

1. Cook the rice and allow it cool.

2. Heat oil in a kadai and temper with the given ingredients.

3. Add chopped onions, red chillies and curry leaves and cook till tender.

4. Slice brinjal lengthwise and add it.

5. Add turmeric powder, tamarind juice, grated coconut and salt.

6. Cook brinjals till done.

7. Add vangibhath powder and cooked rice to the kadai and add it well blended.

8. Serve with raitha/ papad.

Vegetable pulao

I had done a couple of types of veggie pulao's, but this is one which is so far the yummiest and delicious pulao. My DH likes this dish very much.

Ingredients:
 
Basmati rice -1 ½  cups

Veggies - 1 big cup (peas, carrot, cauliflower, french beans)

Ghee - 2 tbsp


Onion  - 2  big chopped

Green chillies – 2 – slit into 2

Ginger Garlic paste - 1 tsp

Salt

Spices:

Cumin seeds  - 1 tsp

Bay leaf - 1

Green cardamom – 2

Cinnamon stick – 1”
 
Cloves - 3

Star anise – 1

Spice powders:

Coriander powder – 1 ½ tsp

Garam masala – 1 tsp

Cumin powder – ½ tsp

Chilly powder – ½ tsp

Turmeric powder - just a pinch!

Preparation:

1. Wash rice, drain and soak for 15 mins

2. Heat ghee in a pressure cooker and add all the whole spices.

3. Add onions, ginger garlic paste and chillies and cook till onions are nicely pinkish golden

4. Add the veggies and all the powdered masalas. Cook for a minute...

5. Add drained rice and cook for a while.

6. Add 3 cups lukewarm water and salt.

7. Pressure cook for 1 whistle and simmer for 5 min.
8. Cool, Open and then serve. 

Potato Rice - Yummy Rice

I came across this potato-rice-pulao from Vardhini blog. I wondered how can a rice be done with potatoes. Really superb and quick jiffy rice and delicious too. Thanks Vardhini for this delicious rice.

I cooked it as a one pot meal. Here comes the recipe. I didn't made any alterations to the recipe.

Ingredients

Basmati rice - 1 1/2 cups

Oil - 1 tbsp

Cloves - 2

Cinnamon - 1"

Onion - 2 medium - chop fine

Green chillies - 4 - slit into 2

Ginger  - 1/2" piece or 1 tsp ginger paste

Potatoes - 2 large - sliced fine

Salt

Cilantro - 1 bunch - cleaned and chopped

Method:

1. Wash and drain rice. Soak rice in water for about 20 min.

2. Heat Oil in a pressure cooker and temper with cloves and cinnamon. 

3. Add onions and green chillies followed by chopped ginger. Saute until onions are pinkish.

4. Next add the potatoes and salt.Saute well for 2 min.

5. Add the key ingredient which is the coriander leaves and mix well. 

6. Add rice and required amount of water. 

7. Pressure cook for 2 whistles.

8. Cool, open and then serve.

Variations:

Vardhini has told that it can be done with eggplant. Want to try with eggplant and post it here.

Bottleguard Rice/ Sorakkai Rice

This Sorakkai/ Bottle guard Rice is famous in kongunadu region. This rice is similar to Arisimparuppu sadam which I have posted earlier. Here comes the recipe.

Ingredients:
Bottle guard/ Sorakkai - 1 medium

Rice - 1 1/2 cups

Small Onion - 2 cup - chop fine

Green Chilli - 4

Curry leaves - few

Tomatoes - 2 - chop fine

Sambhar powder - 1 tbsp

Salt

Grind to a fine paste:

Garlic Flakes - 15 to 20

Curry leaves - few

Sombhu - 1 tsp

Cinnamon - 1"

Cloves - 2


To temper:

Mustard seeds - 1 tsp

Oil - 5 tbsp

Method:

1. Grate the skin of bottle guard / Sorakkai and chop fine.

2. Heat oil in a pressure cooker and temper with the given ingredients.

3. Add small onions, green chillies and curry leaves.

4. Cook till onions turn pink.

5. Add tomatoes, turmeric powder and cook till mashy.

6. Add bottle guard/ Sorakkai and cook till they are tender.

7. Add sambhar powder and cook for a while

8. Add rice, required amount of water and salt.

9. Pressure Cook for 2 whistles.

10. Cool, open and then serve hot.

Variation:

1. Add only small onions for this rice.

2. Always serve it when hot.

Arisimparuppu sadam/ Lentil Rice

Arisimparuppu Sadam is a famous dish in kongunadu areas. Whenever there is no vegetables in home, they will cook this dish which is quite easy and can be prepared in jiffy manner.

Here goes the recipe.

Ingredients:

Ponni Pulungalarisi/ Ponni boiled rice - 1 cup

Tuvar dhal - 1/2 cup

Small onion - 2 cups - slit into 2 each

Green chillies - 4 - slit into 2

Curry leaves - few

Tomatoes - 2 - chop fine

Turmeric powder - 1/4 tsp

Salt

To grind:

Garlic - 10 - 12 flakes

Cinnamon - 1"

Cloves - 2

Sombhu - 1 tsp

Jeera - 1 tsp

Curry leaves - few

To temper: 

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Gram dhal - 1/2 tsp

Urad dhal - 1/2 tsp

Method:

1. Wash and soak rice and dhal together  for 15 min.

2. In a pressure cooker, heat oil and temper with the given ingredients.

3. Add onions, green chillies and curry leaves and fry till onion is well cooked.

4. Add tomatoes and fry till mashy.

5. Add turmeric powder, salt and required water and rice, salt.

6. Close the cooker and keep weight.

7. Pressure cook for 2 whistles.

8. Cool, Open and then serve with Brinjal Potato Poriyal. A perfect combo of both.

Variation:

1). If you want to omit spices ( cinnamon, cloves and sombhu), then while grinding add pepper ( 1 tsp) and add them. This gives rice a different taste.

2). Instead of tuvar dhal, you can also add green gram dhal and thatta payiru ( red choli beans/ cow beans).
If using cow beans either pressure cook it 4 whistles instantly and add or soak it overnight.

3). You can also omit tomatoes and cook.

Tomato Rice

This rice is common in all kongunadu kitchens. Either the will cook like this way or else they will separately cook the tomaotes and rice and will mix the two.

Ingredients:

Basmathi rice - 1 cup

Tomato - 3 large - chop fine.

Onions - 2 small - chop lengthwise

Green chillies - 3

Ginger garlic paste - 2 tbsp

Garam masala - 1 tsp

Coconut milk - 1/2 cup(optional) if not available substitute with water.


Salt

Turmeric powder - 1/4 tsp

To temper:

Oil - 2 tbsp

Bay leaf - 1

Star anise - 1


Method:

1. Wash and soak rice in 1 1/2 cup water or in the ratio of 1:1/2 of water and coconut milk for 20 min.

2. Heat a pressure pan and temper with the given ingredients.

3. Add onions and fry till golden brown.

4. Add green chillies and fry.

5. Add ginger garlic paste, garam masala and fry till raw smell goes off.

6. Add tomatoes and cook until mushy.

7. Add rice.

8. Add turmeric powder and salt.

9. When boils close the cooker and keep weight.

10. At once, simmer the flame and cook for 15 minutes.

11. Cool, Open and then serve.

          

Coconut milk Pulao

Coconut milk Pulao is a  high calorie pulao and it can be given to kids as it has no cholesterol and it contains high saturated fat.
Source: calories in coconut milk















 
Ingredients:

Basmathi rice -  1 cup

Coconut milk - 1 cup

Pudhina leaves - handful (optional)

Water - 1/2 cup

To temper:

Ghee - 2 tbsp ( I used oil)

Bay leaf - 1

Star anise - 1

Cardamom - 1

Onion - 2 small - chop fine lengthwise

Green chillies - 3

Curry leaves - few

Garlic - 10 flakes - chop fine

Ginger - 1" - chop fine


Method:

1. Take coconut milk and water in the ratio 1: 1/2 for 1 cup rice.

2. Wash and soak basmathi rice in the above mixture.

3. In a pressure cooker, Heat ghee and temper with the given ingredients in the order of bay leaf, star anise, cardamom, onion, green chillies, garlic and ginger. Fry each one of these and add one by one to fry.

4. Add rice along with the coconut milk mixture.

5. Add salt.

6. Close the cooker and keep weight.

7. At once, lower the flame and cook for 10 minutes.

8. Cool, open and then serve.

Ghee Rice/ Nei soru

Ingredients:

Basmati rice -  1 cup

Coconut -  3/4 cup

Ghee - 3 tbsp

Salt

To temper:

Bay leaf - 1


Cinnamon - 1"

Cloves - 4

Cardamom - 2

Onions - 1 big - chop it fine lengthwise

Green Chillies - 5,6 - slit into 2

Curry leaves - few

Ginger - 1" - cut into julieness

Garlic - 10 pieces - chop fine

Tomato - 1 chop fine


Method:

1. Wash and soak rice for 15 min. Drain water and keep it aside.

2. Add warm water to coconut and take 2 cups of milk. (if you dont get 2 cups, make it 2 cups by adding plain water to it).

3. In a pressure pan, heat ghee and temper the given ingredients.

4. Add onions, green chillies, curry leaves, ginger, garlic and finally tomato one by one and stir fry each till raw smell goes.

5. Now add rice and fry it for few min.

6. Add coconut milk and salt.

7. When boils, i.e., when bubbles arise, close the cooker and keep weight.

8. Lower the flame at once and cook for 10 min.

9. Cool and open.

10. Serve with any thogayal/ non veg kurma.

Capsicum Rice

Ingredients:

Capsicum - 1/2 kg chopped

Rice - 2 cups.

Oil - as required

Salt - as required

Onion - 1 chopped

Green chillies - 4

Turmeric powder - 1 tsp

Tomatoes - 3 chopped fine

Coriander leaves - 1/2 bunch

To grind to a fine paste:

Grated coconut - 1/2 cup

Garlic - 1/4 cup

Aniseeds(Sombhu) - 1 tsp

Cloves - 4

Cinnamon(Pattai) - 2 small pieces

Method:

Soak rice in water.

Remove the seeds from capsicum and cut it into small pieces.

Heat oil in a pressure cooker.

Add onions and green chillies and allow it to fry till golden brown.

Add the ground paste and allow it to fry till raw smell evaporates.

Add chopped tomatoes and allow it to fry.

Add coriander leaves

Add Capsicum and fry it for 1 min.

Add 4 cups of water, turmeric powder, salt and rice.

Pressure cook it for 2 whistles.

Cool it.

Serve with egg, onion raitha...