Bisibela Bhath - For Blog Hop Wednesdays

For today's blog hop I was paired with Kalyani of Sizzling Tastebuds. Shae has a wonderful space and she has yummy recipes to try in kitchen. I have noted her Bisibela Bhath for blog hop. She has a pictorial space for the recipe. The rice was very very yummy and delicious.

I didn't made any alterations. But omitted ghee, coconut, peanuts and capsicum.

Ingredients:

Rice - 1 cup

Tuvar dhal - 1/4 cup

Masoor dhal - 1/2 cup

Water - 6 cups

Turmeric - 1 tsp

Chopped Veggies - 1 1/2 cup [ I used 2 carrots, 6 beans, 1/4 cup peas, 1 potato ]

Small onions - 2 cups

Tomatoes - 3 large ripen - chop fine

Salt

Castor Oil - 1 tsp

For Bisibela bhath powder:

Dry roast and grind to a fine powder:


Sambhar powder - 1 tbsp [ don't roast ]

Cinnamon - 1"

Cloves - 2

Elaichi - 1

Marati mokku - 1

Coriander seeds - 2 tbsp

Jeera - 1 tsp


Gram dhal - 1 tsp

Red chillies - 2

To temper:

Oil - 4 tbsp

Mustard seeds - 1 tsp

Hing - 1 tsp

Curry leaves - few




Preparation:


1. Wash rice and dhal separately. Drain. Soak rice for 20 min.

2. In a pressure cooker, add 2 cups water, dhal, castor oil and turmeric. Let it boil ( without lid ) for 8 min.

3. Add rice, chopped veggies, 2 cups water, 1 tsp salt and cook for 5 whistles.

4. Heat oil in a kadai and temper.

5. Add onions, tomatoes, salt. Cook till tomatoes are mashy.

6. Add tamarind pulp, ground powder and 1/2 cup water. Cook till raw smell goes off on simmer flame.

7. Cool and open the cooker. Add the above mixture and stir well. Add 1 cup of water and check for salt. Simmer on low flame and cook for 2-4 min or until the rice is like khicdi consistency.

8. Serve with papad / pickle.

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.

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.

Lemon Rice

Lemon rice is remembered by all during the  tamil month "purattasi" as this rice is common in perumal temple.
Also this rice is called as "kattu sadam" in kongunadu areas.

Here is the recipe for lemon rice.

Ingredients:

Rice - 1 cup

Water - 3 cups

Onion - 2 big - chop fine

Red chillies - 4

Curry leaves - few

Lemon - 1

Turmeric powder - 1/2 tsp

Salt

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Urad dhal - 2 tsp ( i use more ured since i like this crunchiness in the dish)

Gram dhal - 1/2 tsp

Method:

1. Wash, drain and soak rice in 3 cups water for 20 min.

2. Transfer this rice into a pressure cook and cook it for 2 whistles. The rice must be soft and firm but not mushy.

3. Heat kadai, add oil and temper with the given ingredients.

4. Meanwhile take juice from lemon.

5. When onions are translucent, add turmeric powder and salt. Lower the flame.

6. Add lemon rice, fry for half a minute and switch off the flame.

7. Add rice and mi well.

Variation:

1). Can add peanuts at the time of serving. It adds a great taste to rice.

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.

Carrot Rice

Today I made a jiffy carrot rice for my DH in 30 min. So I thought of sharing with you all the jiffy dish.

 
Here comes the recipe:

Ingredients:

Basmathi Rice - 1 cup

Grated carrot - 1 - 1 1/2 cups

Onion - 1 sliced thin

Red chillies - 4

Curry leaves - few

Garam masala - 1 tsp

Salt

To temper:

Oil - 1 tbsp

Cumin/Jeera - 2 tsp ( or else you can use powdered jeera)

Method:

1. Wash and soak basmathi rice for 20 min.

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

3. Add onions and fry till golden brown.

4. Add red chillies and curry leaves.

5. Add garam masala and fry till raw smell goes.

6. Add rice and water( for basmathi rice add water in the ratio 1:1 1/2). ( for ordinary rice 1:2).

7. Add salt

8. As it boils, Close the cooker and keep weight.

9. At once, simmer the flame and cook for 15 - 20 min.

10. Serve with any salad.

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.

Methi/Fenugreek Pulao/ Venthaya sadham

Ingredients:

Rice – 1 cup

Methi/ Fenugreek seeds – 1 tbsp

Small onions – 2 cups (don’t slice)

Green chillies – 5 (slit it)

Curry leaves

Turmeric powder

Salt

Oil – 3 tbsp

To temper:

Mustard seeds – ½ tsp

Gram dhal – 2 tsp

Urad dhal – 2 tsp

Method:

1. Wash and soak rice in water for 20 mins.

2. Heat oil in a pressure pan and temper the given ingredients and simmer the flame.

3. Now add methi seeds and fry till it changes to golden brown.

4. Now add onions, green chillies, curry leaves and fry.

5. Add turmeric powder and the soaked rice along with water.

6. Add salt.

7. Pressure cook it for 2 – 3 whistles.

8. Cool and open.

9. Serve with boiled eggs.

MW Vegetable Briyani

Ingredients:

Basmathi rice - 1 cup

Veggies - carrot, beans, peas, cauliflower, potatoes cut in even size - 1 - 1 1/2 cups

Ginger garlic paste - 1 tbsp

Chopped onions - 2

Chopped green chillies - 2 or 3

Corainder leaves and mint(puthina) leaves - handful

Curd - 2 tbsp / Chopped tomato - 1

Spices:

Bay leaf - 1

Cardamom - 2

Cinnamon - 2 or 3

Cloves - 3 or 4

Cashew - 10

Shahjeera - 1 tsp

Turmeric powder

Salt

Oil and Ghee

Method:

1. Wash and soak basmathi rice in 2 cups of water for 20 mins.

2. Heat oil and ghee in a kadai, add all the spices above, allow it to splutter.

3. Add chopped onions and chillies, fry.

4. Add Ginger garlic paste, fry for 1 - 2 min.

5. Add the chopped veggies and curd/tomato and cook it for 2 to 3 min.

6. Remove from the stove.

7. In a glass bowl, mix rice with the veggies above, add salt, coriander leaves and mint leaves.

8. MW HI (900 or 850 W) for 8 mins.

9. MW MEDIUM (600 W) for 8 mins.

10. Standing time - 5 mins in microwave.

11. Remove, mix well and serve with raitha.

Rice Upma

Ingredients:


Raw rice - 1 1/2 cup

Gram flour - 1/2 cup

Ginger - an inch chopped fine

Coriander leaves - few

Hing - 2 tsp

Salt

To Temper:

Mustard - 2 tsp

Urad dhal - 2 tsp

Gram dhal - 2 tsp

Red chillies - 1

Curry leaves - few

Method:

1. Wash rice and spread it in a cotton cloth so that all the water absorbs in the cloth.

2. Grind rice like a rava in a mixie and with it mix gram flour throughly.

3. Heat oil and temper the given ingredients.

4. Add 2 1/2 cups of water, salt and allow it to boil.

5. Now add coriander leaves, ginger and hing.

6. Add rava and mix it thoroughly.

7. Keep the stove in a slow flame for 25 - 30 minutes and close with a lid.

8. Serve with rasam and coconut chutney.

Chinese Vegetable Fried Rice

Ingredients:

Long grain/Basmati rice - 1 cup

Water - 6 cups

Carrot - 1

Beans - 4 to 5

Capsicum - 1 small

Cauliflower - 1/2 cup tiny florets

Spring onions - 3

Spring onion tops - 1 cup chopped

Oil - 1 tbsp

Salt

Soy sauce - 1 tbsp (optional)

Ajinomotto - a pinch

Method:

Wash the rice.

Boil water and add rice and 1 tsp salt.

Cook uncovered over a medium flame, stirring occassionally so that every grain of rice is separate.

Drain the rice and allow it to cool.

Scrape the carrot and string the beans.

Drop the both in boiling water to which 1/2 tsp salt is added.

Boil for 1 minute.

Remove, drain, cool and then dice carrot and beans.

Dice capsicums.

Heat Oil.

Fry onion and cauliflower over a high flame for 1 minute.

Add carrot, beans, capsicum and salt and fry over a high flame for 2 minutes.

Add rice, ajinomotto, soy sauce and spring onion tops.

Can omit soy sauce if you didn't like the flavor.

Stir fry over high flame for 3 to 5 minutes.

Serve with Chilli sauce, Gobi fry,...

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...

Garlic Ginger pulao

Ingredients:

Green chillies - 3

Mint leaves - 1/2 bunch chopped fine

Coriander leaves - 1/2  bunch chopped fine

Onion - 1 chopped fine

Rice - 1 1/2 cups

Oil - as required

Salt - as required

To grind to a fine paste:

Garlic - 1/2 cup

Ginger - 1/2 cup

Cloves - 3

To temper:

Cinnamon - 2 small pieces

Method:

Soak rice in water .

Heat Oil in a pressure cooker and temper.

Add onions and fry till it becomes golden brown.

Add green chillies and allow it to cook.

Add ground paste and fry till raw smell goes off.

Add spinach and coriander leaves and fry it.

Add 3 cups of water and leave it to boil.

Add rice.

Add salt to taste.

Pressure cook for 2 whistles.

Cool and serve with Onion raitha.