Fry all the ingredients except ice and veg. and make it
into a fine powder. Cook the veg. and rice separately . In a pan heat
oil and season with mustard seeds and Red chilies. Then first you add
capsicum and then all the cooked veg. and rice. After 5 add masala
powder and mix well for another 5 minutes. Garnish with fresh
coriander leaves. Serve hot. (Serves 40) (KamalaRao)
Note: With this same vaangibath powder or with the one
written In the beginning we can make three types of rice. Recipe
follows:
VAANGIBATH WITH POTATO AND
BRINJAL
Ingredients:
Potatoes - ½ kg
Brinjals - 2oo grams
Ghee - 5 to 6 table spoons
Vaangi bath powder - 4 table spoons
Rice - 3 cups
Grated dry coconut - 2 table spoons
Salt - to taste
SEASONING
Mustard seeds - ½ tea spoon
Jheera - ¼ tea spoon
Chanadal - 1 table spoon
Urad dal - 1 table spoon
Cashue nuts - two table spoons
Curry leaves - 8 to 10 in
Turmeric powder - a Pinch
Hing - one pinch
Method:
Cut the veg. into one inch peaces and keep them in with
water separately. Cook the rice and cool it in a big vessel. Heat 4
table spoons of ghee in a pan. Fry potatoes nicely and take out and
keep aside. Then fry Brinjals and add in fried potatoes and sprinkle
3 tables spoons of vaangibath powder and mix well. On the white rice
sprinkle coconut and remaining vaangi bath powder and the fried veg.
In another big pan heat remaining two table spoons of ghee and season
with all the seasoning items and put this season on the rice and veg.
vessel and mix well.
We can also do Vanngibath with CAPSICUM AND METHI LEAVES,
or with only PAALAK in the same above manner. (Vani)
SPICY BHAT
Ingredients:
Rice - ¼ cup
Fresh coconut - ½ cup
French beans - 4 -5
Tomato - 1
tamarind pulp - ¼ cup
Arhar dal - ¼ cup
Potato - 1 medium
Carrot - 1
Sambhar powder - 2 tsp.
FOR SEASONING
Chana dal - ½ tsp
Curry leaves - 10 - 12
Oil - 1tbsp
Mustard seeds - ½ tsp
Hing - One pinch
Groundnuts - 1 tbsp
Red chillies - 2-3
Method:
Wash rice dal and. Cut all the vegetables. Mix them with
the dal and rice and place in the cooker. Add 1 cup of water and
salt. Let it cook for 10 - 15 minutes. When cooked, add smabhar
powder, grated coconut and tamarind. Cook for 5 minutes more. Heat
oil in a pan. Add mustard seeds, curry leaves, hing, chana dal and
whole red chillies and pour it into the rice. Serve with curd and
papad. Serves 2 persons. (Jayasree)
PAKKKORA PULAO
Ingredients:
Rice - 1cup
Bay leaves - 2
Black cardmoms - 2
Black peppers - 4-5
Salt - to taste
Cumin seeds - 1 tsp
Cloves - 3-4
Cinnamonq - 2 sticks
Oil - 1 tbsp.
FOR PAKORAS:
Chana dal - ½ cup
Cor. Leaves - ½ tbsp
Salt - to taste
Green peppers - 2
Oil - for frying
For Garnishing
Cor. Leaves - one bunch
Tomatoes - 1
Method:
Grind soaked dal to a coarse paste. Mix green pepper, salt
and cor. Leaves. Mix well. Heat oil and drop the mixture in ball
shapes. Deep fry till golden brown.
To make pulao: Wash and soak rice. Heat the oil in a
vessel and season it with cumin seeds, bay leavs, cloves, black
peper, cardamom and cinnamon. Lightly fry the spices for 2 minutes on
a low flame. Add the rice, turn up the heat and keep frying . Then
add enough water. Stir well, add salt and bring to boil. Lower heat,
cover and cook on a low heat till rice is cooked.
To prepare pulao: Spread a layer of the prepared pulao in
a serving tray. Then arrange the pakoras over the pulao to form
another layer. Garnish with chopped cor. Leaves. Serves 2 - 3
persons. (Jayasree)
RICE KHEER:
Ingdredients:
Instant Milk powder - 250 grams
Basmati rice - 100 grams
Almonds - 25 grams
Pistachio - 25 grams
Sweetened condensed milk - 1 Tin
Saffron - 3 springs
Raisins - 25 grams
Water - 1 litre
Method:
Prepare milk using 250 grams milk powder and 1 litre
water. Wash and break the rice. Then boil broken rice with milk. When
rice begins to get tender add the sweetened condensed milk and cook
for a few minutes. Stirring constantly until the kheer reaches the
consistency required. Add saffron springs and take off the fire. Pour
in a bowl and garnish with raisins, cashewnuts, almonds and
pistachio. Serves six. (Jayasree)
PULIHORA (TAMARIND RICE)
Ingradients
Thick Tamarind juice - 1 Cup
Rasam powder - 4 table spoons
Til (Sesame seeds) - 2 table spoons
Dry coconut (grated) - 4 table spoons
Jaggery(grated) - 2 table spoons
Oil - ½ Cup
Rice - 3 Cups
Seasoning:
Mustard seeds - ½ tea spoon
Jheera - ¼ tea spoon
Chana dal - 1 table spoon
Urad dal - 1 table spoon
Ground nuts - 3 table spoons
Curry leaves - 8 to 10 in
Turmeric powder - a Pinch
Hing - a Pinch
Method:
We have to make fresh Rasam powder before making this
dish. Cook rice and cool it. Fry the Till seeds lightly and make
powder and keep aside. In a heavy bottom pan heat oil and pour in the
thick tamarind juice. When it starts boiling reduce the heat to
lowest level and add Rasam powder, half Till powder, half grated
coconut, Jaggery, and salt. Cook this until all the oil we used comes
and sits on top. On the cooled rice put in the remaining Till powder
and coconut powder and the cooked tamarind paste. Heat 2 table spoons
of oil and crackle mustard seeds and add groundnuts and then dals and
other (above) seasoning items. Put this season on the rice and mix
well. (Vani)
BISI BELE BATH
Ingredients:
Rice - 2 cups
Toor dal - 1 cup
Carrot - 2 big
Beans - 15-20
Potato - 1 2 medium
Cabbage - ½ of medium
MASALA POWDER
Cloves - 8-9
Cinnamon - I Inch
Mustard - 1 Tea spoon
Jheera - 1 tea spoon
Toor dal - 1 tea spoon
Bengal dal - "
Urad dal - "
Methi - ½ tea spoon
Red chilies - 10-12
Dry coconut - ¼ cup
Tamarind - Small lemon size
Coriander seeds - 3 ½ tea spoons
Method:
Soak tamarind in little water. Fry all the masala
ingredients and make a fine powder. Cook Rice, dal, and veg.
separately in cooker. Smash the dal by adding 2 cups of water. Heat a
little and season with mustard, hing, cinnamon and 2to 3 cloves. Make
tamarind juice and add to this season. Add the cooked veg. dal,
masala powder and rice. A little rasam powder will enhance the taste.
Add salt and mix well putting 2 table spoons of ghee or butter. If
necessary add 1 small cup of water and cook for another 5 minutes.
Garnish with tomato and serve hot.
(Serves 10 - 15) ( Kamala Rao)
CURD RICE
Ingredients:
Rice - ½ Kg
Curd - 1to ½ liters
Green chilies - 3 to 4
Curry leaves - 4 or 5
Ginger - 1 inch
tomato - 1 small
Carrot - 1 small
Salt - to taste.
Method:
Cook the rice and cool it. Grind together Green chilies,
ginger, curry leaves. Cut tomato into small pieces. Grate the carrot.
Mix in rice, curd , grounded paste and salt. Then add carrot and
tomato. Garnish with Coriander leaves. (Geeta)
CABBAGE RICE
Ingredients:
Rice - 3Cups
Water - 6 cups
Cabbage - ¼ kg
Peas - 1 Cup
Moong dal - 6 table spoons
Coriander Leaves - One bunch
Red Chilies - 5 or 6 in No.
Dry coconut - 2 ½ inch peace
Coriander seeds - 2 table spoons
Jheera - ½ tea spoon
Ginger - 1 inch peace
SEASONING
Ghee or Oil - 3 table spoons
Mustard seeds - 1 Tea spoon
Chanadal - 1 table spoon
Urad dal - 1 table spoon
Curry leaves - 8 in No.
Turmeric Powder - One pinch
Hing - One pinch
Method:
Wash dal and rice together and keep aside. Powder
coriander seeds, ginger, dry coconut, jheera and red chilies. Cut the
cabbage. Heat ghee or oil in a Cooker and season with all the
seasoning ingredients and put in the grounded powder and fry for a
while. Add in cabbage and peas, after frying this for a minute or two
add rice and water. Add salt according to taste and mix in the cor.
Leaves and close the cooker and let it cook. This can be served with
any sweet and sour chutney. (Vani)
