SPICY TOMATO RICE/ ಟೋಮಾಟೋ ಅನ್ನ (Kannada language)/ தக்காளி சோறு (tamil language)

INGREDIENTS

Biryani masala powder – 2-4 tb sp.

Chilli powder- 1 tb sp.

Onions- 2 cut into slices

Tomatoes- 4-5 cut into slices (for 1/100g cup rice)

Green peas- ½ cup

Coconut milk- ½ cup

Basmati rice (long grain rice) - 1 cup

Oil

Cardamom, Cinnamon, Cloves– 4-5 each

Cumin seeds - 2 tb sp.

Bay leaves – 2 leaves

Green chilies- 2, long slit

Salt to taste

Coriander/cilantro –to garnish

COOKING

• Add oil in a pan and let it heat for a minute. Add all spices (Cardamom, Cinnamon, Cloves, bay leaves) followed by green chilies. Sauté for 2-3 minutes or until species are fried.
• Add onions fry nicely to golden brown color; add chilli powder, biryani masala powder and mix.
• Add tomatoes and peas, pour coconut milk. fry for next 5 minutes until raw smell vanishes.
• At end, add rice and salt. Make sure rice is fried for few minutes and then add double the amount of water. Check salt taste and adjust as per requirement. Allow for 3 whistles in pressure cooker.
• Garnish with coriander leaves (optional) while you serve hot.

Serves- 3

Cooking time- 25 minutes

P.S. If you do not want to use Biryani masala powder, it can be substituted with the "To grind" given below

To Grind

Bay leaves (2), Cinnamon (4-5 sticks), coriander leaves (1/2 cup), funnel seeds (1/4 cup), cumin, pepper, cloves (2 tb sp.) Cardamom (5-6), red chilli powder (3 tb sp.) 

Fry all the ingredients in warm pan and cool it, grind it in a blender under dry conditions and store in cool place, out of moisture.

ENJOY COOKING

MANGO-RICE/ ಮಾವಿನ ಕಾಯಿ ಚಿತ್ರಾನ್ನ (Kannada language)/ மாங்காய் சோறு (Tamil language)

Also called as mavinkai chitraanna. This rice recipe is already been given in my blog before, but this is a modified Mango rice. You can also find it here

My blog carries every single dish with tangy, tasty and spicy tinge, straight into your stomach. Except most dessert and sweets, use of lemon, spices and tomatoes or tamarind gives a very different sense of sparkling essence in food. Mango rice is one more fusion of sweet, sour, spices and tanginess in food that is to be relished with rice. Here I use unripen mango to make it less sweet. This can be stored for atleast 2 weeks and whenever required can be mixed with rice. This is one more rice recipe, easy to go with lunch for kids.

INGREDIENTS

Basmathi rice- 1 cup (150 grams)

Unripen mango- 1, grated

Green chilies- 2 sliced into half

Curry leaves- 10

Cilantro (Coriander)- to garnish

Coconut- ½ cup (grated)

Peanuts (ground nuts) - 1 cup

Onion- ½ chopped into pieces

Lemon- ½ to 1 big size

Mustard seeds and turmeric powder- pinch

Oil and salt

COOKING

Cook rice and keep aside.

In a pan, heat oil, add mustard, turmeric powder followed by peanuts, green chilies, curry leaves, onions. Fry until onions turn golden brown.

Add grated mango and cook it completely by occasional stirring. This may take 10-15 minutes. Add grated coconut and squeeze lemon (1/2) and salt to it. Salt and lemon should be added 10% more than the normal taste if used for mixing with rice.

Once mango is cooked and no more coconut smells in the mixture, turn off the flame and add coriander leaves. Mix thoroughly.

This can be stored in refrigerator or can be mixed with cooked rice and served hot with curd or pickle. 

HAPPY COOKING

VEGETABLE BATH

Who does not aware of vegetable bath!!! Its easy to make & tasty too. But few people think this is one of the boring dish because of all vegetable in it. But, When something spicy, it becomes favorite by itself.

I have a suggestion here. You need not add many vegetables here. Can keep to 2 varieties and also use panner and peas (mutter). When you have cooked rice and nothing to eat. This recipe helps in easy cooking and when you are bored of sambar and rasam, try this and share your opinions with me.

INGREDIENTS

Cooked rice- Fluffy, 2 cups

Beans and Potato- cut into eatable size, both should be 1 cup todether

Cumin/Jeera- 2 tb sp.

Red chilli powder/sambar powder (the one used for bisi bele bath is apt) - 1 1/2 tb sp.

Mustard seeds and oil

salt to taste

Coriander leaves - to garnish

Green chilli- 1 or 2 (Optional. for more hot/spicy taste)

Curry leaves- 2-4

Jaggery or sugar- 1/2 tb sp.

Tamarind paste- 1/2 tb sp.

COOKING

1. Keep cooked rice aside by spreading on a plate.

2. On a pan cook beans and potato or any other vegetables of 15 minutes. Open cooking is preferable than cooking in pressure cooker. This makes good taste. Keep it aside.  

3. On the other side, heat oin in pan, saute mustard seeds, curry leaves, green chillis and jeera.

4. Then add sambar powder, jaggery, tamarind and salt. Bring this to boil for 3-4 minutes.

5.Then add vegetables. Stir this for 6-8 minutes so that everything gets together well.

6. bring down the flame and add rice. Mix it properly with care, not to smash rice grains.

Now you can add coriander and serve it hot.

Cooking time: 20 minutes. Serves- 3

HAPPY COOKING and  ENJOY :)

MANGA SOORU/ MANGO RICE

When Mango season started, the first thing I remembered was sweet mangoes. I used to eat mangoes a lot in my childhood days and who wont like to!! In Karnataka, during April its the time for one of the big festival celebration YES, its UGADI, and without a single word i would immediately say its time for mango rice. Mom and grandma are specialists in preparing delicious mango rice which had its own taste on festive day than any other day (do not know why? may be they too have a secret recipe).
But now a days on ugadi day, by eating holige/ obbattu (sweets) my stomach will be filled (this reminds me to add holige recipe and share with you all). So thought of preparing mango rice was in my mind since 3 weeks. Unlike India where we get mango, whenever we feel like eating. Was in search of unripened good mangoes and got it yesterday. My face was to see when I saw those green mangoes (mouth watering) and why not be happy when a cook gets a fantanstic idea of a recipe to share on blog. Here is the simplest (really simplest) secret ingredients. Do try my friends :)

INGREDIENTS

Unripened mango- 1, grated
Red chillies- 4-5 (for 2 cup rice, 100gm)
Cooked rice- 2 cups
Coconut powder/grated- 1/2 cup
coriander leaves- few
curry leaves- 4-5
Turmeric powder
mustard and oil

COOKING

In a pan, heat oil in a medium flame and add mustard seeds, curry leaves and turmeric powder
Then add red chillies and fry followed by grated mango for not more than 5 minutes
Once mango is cooked (not to smash) mix fresh grated coconut.
Off the flame and keep it aside for 5 minutes to cool. This will appear like a thick paste content and can be stored for couple of weeks in refrigerator. (When required, mix with rice and eat)
we have already kept aside, cooked rice. spread it in a plate so that it becomes fluffy
Then mix rice with mango paste (for mango rice)
Can use coriander leaves on top and serve. We can also use a little lemon extract if more tangy taste is needed.
This serves 2. Preparation and cooking take 15 minutes (excluding time taken for rice in pressure cooker)














HAPPY COOKING :)

AMMA'S BISIBELE BHAATH

Bisi-bele-bhaath is hot-lentil-rice in the Kannada language and a famous recipe in KARNATAKA.

Since 6 months I had not tried bisibele bhaath. I wonder how didn't this dish came to my mind. My mom had given me home-made sambar powder which she uses for preparing bisibele bhaath. This powder mix can also be used in sambar preparations. This is typical Karnataka Brahmin's house belebath style recipe. When you taste, it tells you YES! this is Karnataka bisibele bhaath. Last week one of my friend's tried bele bhaath & I was tempted to prepare my own belebhaath.
Please try this and let me know. When I tell my mom about comments, she will be happy I must say!!!

INGREDIENTS FOR MASALA (SAMBAR POWDER)

Channa dal- 1 hand ful
dried grated coconut- 1 cup
Coriander seeds- 1 cup

red chilis- 3/4 cup

Jaggery - 1 inch piece

Urdal- 1/4 cup

Methi seeds (fenugreek seeds)- 1/4 cup

hing (asafoetida)- 1 tb sp.

Turmeric powder- 2 tb sp.

Red channa dal- 1 cup. 

Dried curry leaves- 10

salt

(Dry grind all the above ingredients)

NOTE: 1 cup should be almost equal to 100 grams

TO GRIND

Tomato- 2 
Coconut- hand ful
Channa dal- 1/4 cup
sambar powder- 2 tb sp. 
garam masala- 1/2 tb sp.
Salt to taste
(Roast for 2 minutes before grinding)

INGREDIENTS (TO SAUTE)

Mustard seeds, turmeric, hing (asafoetida), oil and curry leaves- as required

cinnamon, clove- 3/4 pieces 

green chili-2 cut into long pieces

Coconut- cut into pieces

Onion- 1, cut into long pieces (optional)

Capsicum- 1, cut into long pieces 

Peanut- 1/2 cup

Beans, Carrot, Green peas, Sweet corn, Potato- 1 cup each, cut into piece as required (long or round)

Tur dal-  1-2 cup (Cook  in pressure cooker long with 1 green chili)

Cooked rice- 3 cups

COOKING

1. saute cinnamon, clove in a pan along with oil, turmeric, hing (asafoetida), mustard and curry leaves.
2. Fry onions and capsicum
3. Fry pea nut until it becomes brownish followed by vegetables mixture. By now it will give you a very nice flavored aroma all around your Kitchen (Happy)
4. add cooked dal along with grinded masala paste. 
saute all these ingredients for 10 minutes. 
4. Once this mixture is cooked well, the masala will get along with vegetables. 
5. Add cooked rice and keep stirring it for like 10 more minutes, or until rice is well cooked with all other ingredients. 
6. Even though salt was added while grinding, add as per taste required. 
7. Add coriander for final touch up.. AND THIS GIVES YOU TASTY BISIBELE BHAATH. 




 


  

HAPPY COOKING :)

VEGGI VEG PALAV

gUYS, I was waiting to write this recipe from a very long time. I am very much aware that if Palav is a key word given for search in google, you will end up in seeing 20-40 blogs and websites listing all ingredients, how to prepare, secrets and all.... 

But still I want to list this out in my blog as well. its like saying, no food without pickle, no blog without palav ;) Enjoy.. Let me know how it was or any ingredients to be added.. 

 

INGREDIENTS

Vegetables to be cut/chopped - Big Onion-1,Beans, tomato, potatoes, carrot - 1 cup full each, peas 1 and half cup (Cauli flower could also be added, but I don't like it in palav much)

Green chilies- 2-3 chopped

Ginger- 6-8 pieces

Garlic - 8 cloves

Basmati rice- 2 cups

 

Masalas

Cumin seeds- 1 tb sp.

Fennel seeds- 1 tb sp.

Cinnamon stick- 2-3

palav leaves- 1

pepper corms- 8-10

Cloves- 8-10

Marati Moggu- 1

Cilantro- few leaves

1 tbsp. oil
Salt to taste

COOKING

To a hot pan, add oil, broken cinnamon sticks, pepper corns, cloves, Marati Moggu, cumin seeds and funnel seeds. saute for 5 minutes. 

Add green chilies and all chopped vegetables and fry for 10 min. (I prefer adding raw/uncooked vegetables because, it will be cooked along with rice.)

Add garlic and ginger so that it mixes well with vegetables

Basamati rice is very good for palav. Add 1 cup of Basmati rice and fry until rice becomes smooth. 

Add 2 cups of water and bring it to boil. Close the pressure cooker and allow for 2 whistles. 

Can be served hot with raitha.. It’s delicious!!!  

HAPPY COOKING!!!

 

PUMKIN-CHANNA RICE

Sometimes (many times) I try my own/ modified recipe, adding one or more ingredients and most of the time (all time) I fail to bring it to a very good food. This time I tried Channa rice along with squash/pumkin (I used round pumkin). It turned to be very delicious dish and I am glad to share here. Channa used for preparing many masala curries and a favorite temple prasadam. There was squash at home which people hate eating it. My mom used to prepare Halwa and I have no clue of how to prepare it. I was bored of preparing channa masala because very less likes for it at my home. So here my recent invention of channa rice. Super fast and feels fresh for lunch box.

Ingredients

Squash/Pumkin- grated

Overnight soaked channa dal & cooked in pressure 

cooker-1 cup

Rice (uncooked)- 2 cups

Tomato-1 chopped small

Garlic-2-3 cloves

Garam masala-1 tb sp.

Coconut powder/grated coconut-one hand full

Cilantro & salt

To sauté

Cinnamon sticks-2-3 pieces

Pepper corns-5-8

Mustard

Cumin seeds-2 tb. sp.

COOKING

Sauté all ingredients listed under ‘to sauté’

Add onions, garlic and cook for 2 minutes. Then add grated squash. Fry it until it is fully cooked. This will take at least 10 minutes.

Add tomato, channa dal and coconut powder followed by garam masala & salt.

The first added cinnamon sticks and pepper gives spicy taste. Thus amount of garam masala added depends on person’s capacity of eating spicy.

This will come to a thick pasty consistency. Add rice and cook in pressure cooker for 3 whistles. This should be cooked under steam after whistle for 10 minutes.

Open the cooker and mix the contents carefully without mashing rice. Add cilantro and serve. Serves 3. If used Basmati rice, the texture becomes very smooth.

HAPPY COOKING!!!

GARLIC TADKA-MUSHROOM RICE

Saturday! 

Weekend.. Started with a lazy sunlight, peeping from window & I was still on bed sleeping, yawning,…. When stomach shouts then I realized I am hungry! I should be cooking something really fast... Fast and Tasty – mouth watering!!!

When I opened my refrigerator, I was happy to look at mushroom.. going for mushroom masala will take time which may make me to starve for 5 more minutes. I got this recipe from my friend last week so here it is !!! I am so impressed with the aroma of garlic jumbling with Mushrooms & so I am writing this blog RIGHT AFTER FILLING MY STOMACH ;).  

Guys... prepare this and have fun. This can be ate without any side dish. But if you have pickle, it rocks…  I am gonna eat this watching a movie now

To sauté

Butter- 3 spoons

Garlic-10 cloves (sliced vertically)

Spring onions-few

Green chili- 2 cut into half

Onion- thinly sliced (few)

Mushrooms- 1 Cup (the more you add the more you taste!!!)

Cilantro/Coriander-to taste

Salt- (as you want)

Main ingredients- Cooked rice along with all ingredients mentioned in ‘to sauté’

Cooking

Add all the ingredients mentioned under to sauté

Sauté for 10 min.. Add mushrooms at end as to get cooked really fast.

Then add rice mix well and serve hot. 

dOS & dONS- Mushroom & Rice will become like smashed if not served hot

HAPPY COOKING!!!!!

LEMON RICE

With my experience, cooking is my remedy for stressful life. As a researcher, I need to spend time lots of time sticking on to computer and analyzing data. hardly I can manage time in cooking. To relax, I just involve in cooking. When I started cooking, 1^st thing most important, being a south Indian (no offense) I learnt to make lemon rice and later turned it to lemonish rice. Its because I found adding more lemon gives tangy taste along with those cilantros/ coriander on top. I also call this rice recipe as Indian version 2 min noodles. It hardly takes your time. So I can make this within no time and get back to stick onto laptop. SO here is it…

To Saute–Following the order–

Oil (4 tb sp.), Mustard seeds (1 tb sp.), turmeric (pinch), Green chilies (2, sliced into half. make it 1 if u r mild spice eater), curry leaves (8-10)

Ingredients

Onion big sized–1 chopped

Lemon–1, extract the juice

Cooked rice–200 gms

Cilantro/coriander leaves & salt to taste

Cooking

Saute all ingredients listed under “to sauté” following the order

Add chopped onions until turned brown/goldenish

Add lemon juice and salt, cook well for 1 more minute on high heat. 

Turn off heat and then add cooked rice.  Mix it thorough so that lemon is equally spread on to each rice grain.

Check salt taste. Add coriander leaves and serve 

Dos and Dons

Do not turn off without cooking lemon and onion completely or else it leaves raw smell. 

SECRET INGREDIENT– if you have mango, grate it and use in place of lemon. This will make remarkable tamil style puli-soru (Mango rice). 

HAPPY COOKING :)