Category: Rice

Peas Rice with coconut milk

Rice

A quick rice recipe loaded with flavours. This rice is also known as “Birinji” which is served on occassions. It is a lunch box quick fix and perfectly combines well with a raita.

Ingredients:

Basmati Rice – 2 cups

Onions – 2 sliced

Green chillies – 4 sliced lengthwise

Ginger & Garlic paste – 1 tsp

Cloves – 2

Cinnamon – 1/2 inch piece

Saunf – 1/2 tsp

Bay leaf -2

Tomato – 1

Frozen or Fresh Peas – 3/4 cup

Pudina – 1 sprig

Coriander leaves – 1 sprig

Thick Coconut milk – 1 cup

Water – 2 1/4 cups

Ghee- 1tbsp

Oil – 1 tsp

Preparation:

Wash and soak the rice for 20 minutes. Drain the water and keep it aside.

In a kadai, heat oil. When the oil becomes hot, add the whole garam masala (cloves, cinnamon, cardamom, saunf and bay leaf). Add the onions sliced lengthwise, ginger garlic paste and saute well until the raw smell dissappears. Then, add green chillies , tomato and saute again for some time. Now add the mint leaves and coriander leaves and the peas to it. (If you are using fresh peas, you will need to cook it separately). When the peas has been cooked, add water and the coconut milk to it. Adjust the salt and close the lid and let it cook for 7 -10 minutes, depending on the rice quality. Open and check if the rice has been cooked and all the water has been absorbed. Serve hot and garnish it with fried cashews and coriander leaves. You can also add a few chopped pieces of fried coconut as garnish.

Bisi Bele Baath

Rice

Also known as Bisi Bele Huli Anna, it is a hot lentil rice which is tasty, delicious and a wholesome complete meal with vegetables. It is one of the most popular dishes of Karnataka and my favourite too…..

Ingredients:

Raw rice – 1 cup

Tur dal – 1 cup

Water – 4 1/2 cups

Peas – 6 to 7 pods

Carrot – 1 small

Beans – 4 to 5

Shallots – 5

Potato – 1 small

Ghee – 2 to 3 tablespoon

Tamarind water – 1/4 cup

Bisi bela powder – 4 tablespoons

Jaggery – 1/4 tablespoon

Cashews – 10 – 12 pieces

Salt to taste

Seasoning:

Red chillies – 1

Curry leaves – 1 sprig

Mustard seeds – 1tsp

Urad dal – 1/2 tsp

Home made powder

Oil – 1 tsp

Coriander seeds – 3 tsp

Urad dal – 2 tsp

Bengal gram/Channa Dal – 1 tsp

Cinnamon – 2 inch stick

Cloves – 2

Dry red chillies – 7 or 8

Khus khus – 1/2 tsp

Jeera – 1/4 tsp

Pepper – 1/4 tsp

Dry coconut (Copra) – 1 or coconut – 1/2

Instructions:

Heat 1 tsp of oil and saute coriander seeds, jeera, pepper bengal gram dal, urad dal, fenugreek seeds, cardamom, cinnamon, cloves and red chillies.

Saute until dal starts to change color.

Add khus khus and saute for few seconds on low heat.

Add the dry coconut and saute for few minutes on low heat, stirring continuously. Or if coconut is used, it is to be roasted slightly and then powdered alongwith the other ingredients.

Turn off the heat and leave it to cool and powder it coarsely.

Preparation:

Wash rice and dal first and cook it in pressure cooker with water for 2 whistles and keep it on low flame for 5 to 6 minuts. Open the cooker after it is cooled, mash it a little and close and keep it aside, once the dal is cooked.

Heat 1 tsp ghee. Add shallots, beans cut into 1/4 inch pieces, peas and carrot sliced small and saute for some time. When it is cooked, add tamarind water and jaggery powder.

Let it boil until raw smell leaves. Add bisi bele bath powder (I use home made powder). Let it boil for 2 minutes. And then add the mashed rice and dal and stir well.

Heat a tbsp of ghee and fry cashews until golden, remove. In the same kadai, add the seasonings listed under ‘seasoning’ and let it splutter.Add the seasonings also to the rice and dal. Mix well and serve hot with a tsp of ghee. Garnish with coriander leaves.

Bakala Baath (Curd Rice with vermicelli)

Rice

A South Indian meal is never complete without curd and rice at the end. Why not try a little variation and use vermicelli, also known as semiya instead of rice. It tastes great chilled and can be paired with any pickle or subji.

Ingredients:

Vermicelli – 1 cup

Water – 3 cups

Fresh yogurt – 2 cups

Mustard – 1/2 teaspoon

Udad dal -1/2 teaspoon

Green chillies slit – 2

Curry leaf – 1 sprig

Coriander leaves – 2 sprigs

Asafoetida – a pinch

Ginger finely chopped – 1/2 inch piece

Salt to taste

Preparation:

Boil vermicelli until cooked with water and little salt. Drain off the excess water and transfer it to a sieve. Pour cold water immediately so that it doesnt become too mushy. Add enough salt and yogurt to it.

Heat oil in a kadai and add mustard, udad dal, curry leaves, asafoetida and ginger to it. Put off the flame and add it to the vermicelli. Mix wel and serve . Garnish it with coriander leaves and pomegranate seeds.