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Kitchen Corner
Rice Dishes
Rice Dishes
Bisibela Bath
Puliyodarai
Venn Pongal
Cabbage Rice
Lemon Rice
Coconut Rice
Vangi Bath
Peas Masala Bath
Green Pepper Bath
Thair Sadam (Bagala Bath)
Bisibela Bath
Ingredients
Rice 1 cup
Thuvar dhall 1 cup
Turmeric powder 1/4 t.spoon
Tamarind paste/extract 1.5 t.spoons
Red chilli 5
Peppercons 1 t.spoon
Corriander seeds 3 t.spoons
Cloves 2-3
Cinnamon stick a small piece
Cardamom 1
Ghee 1/2 cup
Oil 1/2 cup
Salt
Curry leave a few
Vegetables: Onions, carrots, peas, potatoes, green beans, white pumpkin, etc washed and diced
Method
Cook rice and thuvar dhall with turmeric with extra water and mash it well, and keep it aside. Fry red chillies, peppercons, corriander seeds, cloves, cinnamon stick, and cardamom in ghee and wet grind this mixture. Chop onions and fry this in 2 t.spoons of oil. When the onions turn light brown, add the other chopped vegetables, and let it cook for sometime, till vegetables become tender. Now add salt, turmeric, and the ground masala, and let it cook for 10-15 minutes. Add tamarind paste, 2 cups of water, to the above, and mix everything well, and let it cook for 10-15 minutes. Now add the mashed rice/thuvar dhall mixture, and keep stiring till everything mixes well. Add 4 t.spoons of ghee, and 4 t.spoons of oil and serve it hot.
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Puliyodarai
Ingredients
Rice 2 cups
Tamarind paste 1.5 t.spoon
Red chillies 10
Seseame oil 1/2 cup
Ghee 1 t.spoon
Mustard 1/2 t.spoon
Channa dhall 2 t.spoon
Hing 1/4 t.spoon
Methi 1/2 t.spoon
Corriander seeds 1 t.spoon
Turmeric 1/4 t.spoon
Curry leaves
Salt 1.5 t.spoon
Cashews
Peanuts
Method
Cook rice with less water as you would cook for pulauv. Spread rice on a plate and sprinkle turmeric, little salt and 2 t.spoons of seseame oil. Fry mustard, red chillies, channa dhall, hing, turmeric, and curry leaves in seseame oil. Mix tamarind paste with little water, and add this to the above mixture, and let it cook until the flavour comes out. Now add peanuts to this and let it cook until the oil comes out. Dry fry methi, and grind this into a powder. Dry fry corriander seeds, and grind this into a powder. Fry cashews in little ghee. Mix everything together, and garnish with curry leaves.
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Venn Pongal
Ingredients
Rice 2 cups
Moong dhall 1/2 cup
Hing a small pinch
Curry leaves
Cashews
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Ginger a small piece finely chopped
Ghee 1/2 t.spoon
Salt 1 t.spoon
Method
Cook rice, moong dhall and turmeric powder with extra water and keep it aside. Fry pepper, cumin seeds, hing, curry leaves, and ginger in 2 t.spoons ghee, and add this to the above pongal. Fry cashews in 1 t.spoon ghee and add to the above. Add salt and remaining ghee and mix everything well.
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Cabbage Rice
Ingredients
Cabbage finely chopped 2 cups
Rice cooked 1 cup
Coconut 1/4 cup
Pottu kadalai 1/4 cup
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Green Chillies 4
Ginger small piece
Mustard
Curry leaves
Salt
Oil
Method
Cook rice with less water as you would cook for pulauv. Wet grind coconut, pottu kadalai, green chilles, ginger and salt. Fry mustard, channa dhall, urad dhall, curry leaves and cabbage, and let it cook for a few minutes. Add the ground masala to the above and keep cooking until the flavour comes out. Mix this with rice.
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Lemon Rice
Ingredients
Vegetables: Peas 1/4 cup, Carrot 1/4 cup chopped
Rice 2 cups
Lemon Juice 2 t.spoon
Turmeric 1/4 t.spoon
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 2 t.spoons
Green chilles 2 chopped
Red chilles 2
Hing a small pinch
Ginger a small piece chopped
Roasted Methi powder 1/4 t.spoon
Cilantro a small bunch washed and chopped
Cooking oil 3 t.spoons
Salt 3/4 t.spoon
Method
Cook rice with less water as you would cook for pulauv. Fry mustard, urad dhall, channa dhall, hing, red chilles, turmeric, green chillies, and ginger in oil. Add lemon juice and salt to the above and mix it well. Add cooked rice and mix it gently. Boil the vegetables with less water, and a pinch of salt. Mix the vegetables, rice, and methi powder well. Garnish with chopped cilantro.
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Coconut Rice
Ingredients
Rice 2 cups
Coconut grated 3/4 cup
Mustrad 1/4 t.spoon
Channa dhall 1 t.spoon
Urad dhall 1 t.spoon
Red chillies 2
Green Chillies 1
Hing a small pinch
Curry leaves a few
Peanuts
Cashewnuts
Coconut oil 3 t.spoon
Ghee 1 t.spoon
Salt 3/4 t.spoon
Method
Cook rice with less water as you would cook for pulauv. Dry roast grated coconut with 2 t.spoons of coconut oil until it turns brown. Mix the roasted coconut, salt and cooked rice, and keep it aside. Fry mustard, urad dhall, channa dhall, hing, red chilles, green chillies, and curry leaves in oil. Add this to the rice and mix it will. Fry cashews and peanuts with ghee and add it to the above.
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Vangi Bath
Ingredients
Vegetables: Onions, potatoes, eggplant, cauliflour, and peas
Rice 2 cups
Corriander seeds 3 t.spoons
Red chillies 10
Cinnamon stick a piece
Cloves 2
Cardamon 2
Roja Mokku 4
Coconut 3/4 cup
Ginger a small piece
Cilantro washed
Curry leaves a few washed
Tamarind paste 1.5 t.spoons
Mustard 1/2 t.spoon
Turmeric 1/4 t.spoon
Cooking oil
Ghee 4 t.spoons
Salt 1.5 t.spoons
Method
Fry corriander seeds, red chillies, cinnamon stick, cloves, cardamon and roja mokku in oil. Wet grind the above fried masala, 1 chopped onion, ginger, corriander leaves, and coconut to a fine paste, and keep it aside. Peel and chop potatoes into dices, and chop eggplant, and cauliflour and keep it aside. Fry mustard, curry leaves, and the vegetables in a pan, and let it cook for 10-15 minutes. Now add tamarind paste and 2-4 cups of water, and let it cook for sometime. Now add the ground masala, turmeric, and salt and let it cook for 10-15 minutes, until the flavour comes out. Wash rice and add it to above, and add 4 t.spoons of cooking oil, 4 t.spoons of ghee, and 2-3 cups of water, and simmer the stove and stir it a couple of times until the rice gets cooked.
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Peas Masala Bath
Ingredients
Rice 2 cups
Peas 1-2 cups
Coconut 1/4 cup
Green Chilles 4-5
Ginger a small piece
Clove 4
Cardomam 2
Cinnamon Stick a small piece
Mustard 1/4 t.spoon
Salt
Cooking oil 2-3 t.spoons
Method
Cook rice with less water as you would cook for pulauv. Wet grind coconut, green chilles, ginger, clove, cardomon, and cinnoman stick and keep it aside. Splutter mustrad in oil, and add the ground masala, salt and keep stiring for a few minutes until the flavour comes out. Now add the cooked rice, peas, and mix it gently.
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Green Pepper Bath
Ingredients
Rice 2 cups
Tomatoes 2
Cumin seeds 1/2 t.spoon
Red Chilles 6
Cinnoman Stick a small piece
Green Pepper (Bell Pepper/Koda Mulakai) about 2 washed and cut
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoons
Method
Cook rice with less water as you would cook for pulauv. Wet gring tomatoes, cumin seeds, red chilles, cinnoman stick, and salt and keep it aside. Fry in little oil the chopped green peppers for a few minutes. Now add the ground masala and keep frying until the flavour comes out. Add cooked rice to the above and mix it gently.
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Thair Sadam (Bagala Bath)
Ingredients
Rice 2 cups
Milk 1.5 cups
Yougurt 3-4 cups
Mustard 1/2 t.spoon
Urad dhall 1/2 t.spoon
Ginger a small piece washed and finely chopped
Green chilles 2-4 finely chopped
Cilantro finely chopped
Hing a small pinch
Butter 2 t.spoons
White grapes 1/2 cup
Salt
Method
Wash and cook rice in 3 cups of water and 1.5 cups of milk and keep it aside. Fry mustard, urad dhall, and hing in little oil and add it to the above. Add the chopped ginger, green chilles, cilantro, butter, grapes, and yogurt and mix it well.
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