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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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