VAANGI BHAAT FOR RCI

This is my entry to Ashaji's RCI - Karnataka. Thanks asha for hosting a lovely event. For this event only I tried this rice dish called "VAANGI BHAAT". Really our family enjoyed a lot. I tried Nupur's Vaangi Bhaaat recipe . Really came out very delicious. Thanks Nupur. Here is my recipe:


VAANGI BHAAT:
Prep time : 20 minutes
Cooking time : 1 hour
Serves : 3
Cuisine : Karnataka

Ingredients:
1 cup basmati rice
6 small brinjals
2 tbsp ghee or oil
3 bay leaves
1 big onion chopped finely
5 tbsp of green leaves (mixed of coriander and mint)
salt to taste
4 green chillies (slit them length wise)
few curry leaves
1/2 tsp turmeric powder
1/2 tsp cumin seeds powder
1/2 tsp coriander powder

For masala paste:
1/2 cup onion (chopped big slices)
1/2 cup fresh coconut
1/2 tsp peppercorns
1 tsp ginger garlic paste
3 cloves
3 cardamom pods
1 small piece of cinnamon stick
salt to taste
3 dried red chillies
1 tsp oil

Method:
1. Wash the brinjals, remove the stems, slit part way into quarters and keep in salt water.

2. Wash and soak the basmati rice for 30 minutes.

3. Heat 1 tsp oil in a kadai, add all above masala paste ingredients, roast lightly, turn off the heat. Let them cool completely and then make paste with little water.

4. Stuff above masala paste into brinjals and keep aside.

5. Heat oil, add bay leaves, onions, curry leaves and green chillies, saute till transparent. Add turmeric powder, cumin powder, coriander powder and green leaves, fry for few more seconds on low heat.

6. Add remaining masala paste and stuffed brinjals, fry for 5 minutes, add soaked rice, fry for more few seconds, then add water and salt, mix, covered, cook till done.

7. Garnish with any vegetable gravy dish. I prepared aloo gravy as combo for this vaangi bhaat. Really enjoyed lot.


Note: Nupurji mentioned some tips to prepare this dish. While preparing this dish, they are very helpful. The tips are here.

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GANESHA NEIVEDYAM

Recipes of Ganesha Neivedyam:

Sweet Undrallu/Modhaks/Kudumulu:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 15 modhaks (approx)

Ingredients:
1 cup of rice flour
2 cups of water
1/2 tsp of salt

For filling:
1 cup of grated Jaggery
1/2 cup of fresh grated coconut
1/2 tsp elachi powder

Method:
1. Broil the water in a thick bottom vessel on high heat, reduce heat to low, slowly add rice flour and salt, stir well to get a smooth dough. Turn off the heat and let it cool completely.

2. Melt jaggery with little water in another vessel, add coconut and elachi powder, mix well and cook for 3 minutes on low heat and turn off the heat and let it cool completely.

3. Make 1.5 diameter balls of rice flour dough. First shape it into a cup with your fingers, place 1 tsp of coconut filling and cover all sides with the rice dough and make round shape or desired shape. Make all with the total fillings.

4. Place the modhaks in idli stands and cook for 5 minutes on steam. Allow them to cool for 5 minutes before removing from the idli stands. After 5 minutes remove and offered to Lord Ganesha as neivedyam.


Sabudana Vada:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 20 vadas(approx)
Cuisine : Andhra

Ingredients:
1 cup of sabudana or saggubiyyam
3 tbsp of rice flour (adjust)
3 tbsp of gram flour (adjust)
3 finely chopped green chillies (adjust)
salt as per taste
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tbsp crushed cumin seeds
3 tbsp finely chopped green leaves (I used both curry leaves and coriander leaves)
oil for deep frying

Method:
1. Soak sabudana for 30 minutes with little water, drain and keep aside. (I used small sabudana)

2. Add rice flour, basin, finely chopped green chillies, ginger, garlic, salt, crushed cumin seeds and green leaves, mix well (don't use the water).

3. Make shape of vadas on a plastic sheet, deep fry in oil till light golden color. Remove from oil and offered as prasadam to Lord Ganesha.

Sweet Rice with Jaggery (Paramannam):
Prep time: 30 minutes
Cooking time : 45 minutes
Cuisine : Andhra


Ingredients:
1 cup of rice
1 cup of grated jaggery
3 tbsp of roasted cashewnuts
2.5 cups of milk
1/2 cup of water

Method:
1. Mix the milk and water in a thick bottom vessel, keep it on high heat and bring to broil.

2. Reduce heat to low, add rice and cook till done. Finally garnish with roasted cashews and offered as neivedyam to Lord Ganesha.

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CAPSICUM RICE FOR JFI

This is my entry to Sharmi's JFI Event. The theme is Rice. This is for the month of September. Indira of Mahanandi started Jihva For Ingredients. Thanks Indira and Sharmi for hosting.
This rice dish is very easy to prepare with simple ingredients. Looks colorful and delicious. Here is my recipe:


Capsicum Rice:
Prep Time : 30 minutes (To soak the rice and for chopping all the ingredients)
Cooking time : 45 minutes
Serves : 4
Cuisine : Andhra

Ingredients:
2 cups basmati rice
3 tbsp oil or ghee
2 cloves
2 elachi
2" dalchini
2 bay leaves
1 tbsp cumin seeds
1 finely chopped big onion (cut it length wise)
4 green chillies (slit them length wise)
1 tbsp ginger garlic paste
few curry leaves
2 big capsicum (chop them length wise)
3 medium size ripe tomatoes (cut them length wise)
salt as per taste
3.5 cups water
1/2 cup finely chopped coriander leaves for garnish


Method:
1. Wash and soak the basmati rice for 30 minutes.

2. In the same time chop the onions, tomatoes, capsicum, green chillies and coriander leaves and keep aside.

3. Heat oil or ghee in thick bottom kadai, add cloves, elachi, dalchini and bay leaves, fry for few seconds on low heat.

4. Add cumin seeds, let them splutter, add green chillies, curry leaves and chopped onions, fry till transparent on low heat.

5. Add ginger garlic paste, fry till aroma comes out.

6. Add chopped capsicum and tomatoes, mix, covered, stirring, cook for 5 minutes on low heat.

7. Add soaked rice, water, salt and finely chopped coriander leaves, mix well, covered, stirring between, cook till rice done.


8. Serve with basic gravy, onions or Cucumber Raita.

Note: 1. For colorful preparation, use different colors of capsicum.

2. Use the green chillies according to your spicy level.

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JEERA RICE For Think Spice

This is my entry to Sunita's "Monthly Spice Event". Sunita have chosen cumin as the spice for this month(August). So, for this month, if you Think Spice...think cumin. Sunita, thanks for hosting such a wonderful spicy event. This Jeera Rice is very simple and quick to prepare. Taste will be delicious. Here is my recipe:


Jeera Rice:
Prep Time : 35 minutes (to soak the rice and to cut the ingredients)
Cooking time : 45 minutes (to cook the rice)
Serves : 4
Cuisine : Indian

Ingredients:
2 cups basmati rice (wash and soak for 30 minutes)
2 tbsp Jeera
3 tbsp oil (I used half oil and half ghee)
2 cloves
2 elachi
2" dalchini
2 bay leaves
4 tbsp cashewnuts
1 finely chopped big onion (cut length wise)
8 whole black peppercorns (adjust)
3.5 cups of water
4 tbsp finely chopped coriander leaves for garnish
salt as per taste

Method:
1. Wash and soak the basmati rice for 30 minutes.

2. Heat oil or ghee in a kadai, add cloves, elachi, dalchini and bay leaves, fry for 2 minutes on low heat. Add jeera and cashewnuts fry for more few seconds, add chopped onions and peppercorns, fry till transparent.

3. Add soaked rice, water, salt and finally add the coriander leaves, mix well, cook till done.


4. Serve hot jeera rice with any kind of basic gravy or any veg gravy or any non veg gravy too.

Note: 1. You can replace peppercorns with green chillies too. Adjust the quantity of peppercorns or green chillies, according to your spice level.

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Y - YOGURT RICE (Curd rice / Perugannamu)

Hi, this is my entry to Nupur's A-Z vegetables. This week's letter is "Y". For that I prepared well known, tasty and simple yogurt rice i.e. curd rice or perugannamu (in telugu). Thanks Nupur. Here is my recipe:




Yogurt Rice:
Prep time: 5 minutes
Cooking time : 3 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
1 cup cooked cooled white rice
1 cup plain yogurt or curd
1/4 cup milk
3 tbsp finely chopped cucumber
salt as per taste

For tempering:
1 tsp oil
1/2 tsp jeera
1/2 tsp mustards
1/2 tsp urid dal
1/2 tsp finely chopped ginger

For Garnish:
3 or 4 buttermilk chillies (challa mirapakayalu)
2 tbsp finely chopped fresh coriander leaves

Method:
1. Heat some oil, deep fry the buttermilk chillies and keep aside.

2. Remove excess oil from kadai, leaving 1 tsp oil in the kadai. Add jeera (cumin seeds), mustards, let them pop, add urid dal and chopped ginger, saute for few seconds and turn off the heat.

3. In a large bowl, whip together milk and curd to form smooth paste. Add finely chopped cucumber, temering and salt, mix.

4. Add rice, mix gently, garnish with finely chopped coriander leaves.

5. Serve with buttermilk chillies.


Note: 1. If the yogurt you have on hand is too sour, add 1 tsp of sugar.

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PULIYOGARE (PULIHORA)

Ahaha.... this is very yummy rice dish, which is very favourite and very special andhra dish. Especially this is most favourite to my family members. Here is the recipe:


Pulihora:
Prep time : 20 minutes (for preparation of tamarind pulp)
Cooking time : 45 minutes (to cook the rice and for tempering)
Serves : 3
Cuisine : Andhra

Ingredients:
4 cups cooked rice (basmati or sonamasoori)
4 or 5 tbsp thick tamarind pulp
salt as per taste

For tempering:
4 tbsp oil
1 tsp jeera
1 tsp mustards
few curry leaves
2 dry red chillies
2 green chillies (slit them length wise)
1 tsp chanadal
3 tbsp groundnuts
a big pinch of hing
a big pinch of turmeric powder

Method:
1. Before 1 hour only cook the rice, take it into a wide vessel and let it cool completely.

2. Keep the tempering with oil, jeera, mustards, red chillies, green chillies, chanadal, groundnuts, curry leaves, hing and turmeric powder and keep aside.

3. First mix tamarind pulp and salt with rice gently. Adjust pulp according to your likes of sour taste. After that add above tempering to the mixed tamarind rice, again mix gently.


4. Adjust the salt and serve.

Note : 1. Take care about the frying of chanadal and groundnuts. They should not burn.

2. You can prepare tamarind pulp at a time and store in a bottle and keep in the freezer. But if you want to keep like that some process will be there. You should follow that. Very soon I will post that tamarind pulp proceadure, which is very useful for working ladies as well as home makers too.

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MOONGDAL KHICHIDI

Hi Friends, this is my favorite brunch rice dish, b'coz not required to prepare the curry. Only rice i.e also preparation in the electric rice cooker, easy, quick, healthy and delicious too. For this only, I would like to prepare this dish very often in my house. Here is my recipe:


Moongdal khichidi:
Prep time : 10mts
Cooking time : 45mts
Serves : 3
Cuisine : Andhra

Ingredients:
2 cups sonamasoori rice
1/2 cup split yellow moongdal
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 big onion chopped (cut it length wise)
3 tbsp green peas (optional)
2 medium size potato (cut into medium cube sized pieces)
4 green chillies (slit them length wise)
few curry leaves
a pinch of turmeric powder
salt as per taste
5 cups water

Method:
1. Mix rice and moongdal in a bowl, wash 3 times and keep aside.

2. Chopp onions, green chillies and potatoes and keep aside.

3. Heat oil, once heat add jerra and mustards, let them pop, add chopped onions, green chillies and curry leaves, fry till transparent on medium heat.

4. Turn the heat to low, add turmeric powder, chopped potatoes and green peas, mix, covered, cook for 5 minutes.

5. Add rice and moondal, mix slowly, covered, cook for more 3 minutes. Add water and salt, mix, cook till done.

6. Serve hot with mango pickle. Really you will enjoy the taste.


Note: 1. Replace green chillies with black peppercorns. Normally this style will prepared by cheenai people i.e mostly Tamil people.

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MAMIDIKAYA PULIHORA (RAW MANGO RICE)

Hi friends, here one more simple, easy and very delicious rice recipe. In summer season only we can taste this yummy rice dish. Here is my recipe:


Mamidikaya Pulihora:
Prep time: 45mts (for rice)
Cooking time: 10mts
Serves : 3
Cuisine : Andhra

Ingredients:
1 raw or green mango (peeled and grate it)
3 cups cooked basmati or sonamasoori rice
salt as per taste

For tempering/tadka/popu/talimpu:
4 tbsp oil
3 dry red chillies
2 green chillies (slit them length wise)
1 tsp jeera
1 tsp mustards
2 tsp chanadal
2 tsp urid dal
4 tbsp groundnuts
few curry leaves
a big pinch of hing
a big pinch of turmeric powder
3 tbsp finely chopped coriander leaves

Method:
1. Cook the rice and let it cool completely.

2. Peel and grate raw mango and keep aside.

3. Prepare the tadka with oil, dry red chillies, green chillies, urid dal, chanadal, groundnuts, jeera, mustards, curry leaves, hing, coriander leaves and turmeric powder and keep aside.

4. First mix the grated raw mango with rice completely and gently with your fingers. Next add above talimpu to the rice, mix gently.


5. Finally add the salt, again mix slowly. Adjust salt and serve.

Note: 1. Careful about the salt. Add the salt in the final stage only otherwise the rice becomes watery.

2. One more thing, take care while preparing the tadka. This should be correct i.e frying groundnuts, urid dal and chana dal.

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VEGETABLE PULAO

As I told you on day before y'day, today I am posting very easy and quick rice dish called "Vegetable Pulao". I prepared this dish with leftover vegetables like cauliflower florets, carrot, beans and capsicum. This rice looks delicious and taste is yummy. For this rice dish only I prepared the aloo gravy as combo. Really marvelous combo. Here is my recipe:


Vegetable Pulao:
Prep time : 15mts
Cooking time : 45mts
Serves : 4
Cuisine : Indian

Ingredients:
3 cups basmati rice
2 cups all vegetables (mixing of chopped aloo, carrots, beans, green peas, cauliflower and capsicum)
3 tbsp gheer or butter
2 tbsp oil
3 Elachi
3 lavangi
2" piece dalchini
1 tsp shajeera
4 tbsp cashew nuts
1 big chopped onion (chopp it length wise)
5 green chillies (slit them length wise)
3 bay leaves
1/2 cup finely chopped coriander and mint leaves
6 cups water
salt as per taste

Method:
1. wash and soak the basmati rice for 30 minutes.

2. Heat oil and butter, add lavangi, dalchini, bay leaves, elachi and shajeera, saute for few seconds on low flame.

3. Add cashewnuts, green chillies and onions. Fry till transparent. Add all vegetables, mix, covered, cook for 5 minutes on low flame. Add finely chopped coriander and mint leaves, mix gently.

4. Add soaked basmati rice, mix gently, fry for 3 minutes. Add water and salt, mix, stirring, covered, cook till done on low flame.


5. Serve hot with Potato Gravy and Cucumber Raita.

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DUM BIRYANI (CHICKEN)

This Sunday, I prepared Chicken Dum Biryani in Oven. It turned out very tasty and looked delicious. Here is my recipe:


Chicken Dum Biryani:
Prep : 45mts
Cooking time: 50mts
Serves : 4
Cuisine: Andhra

Ingredients:
4 cups Basmati Rice (3/4 cooked and keep aside)
3 tbsp oil
3 chopped big onions (cut length wise thin slices)
3 Elachi
3 Lavangi
2" dalchini
3 bay leaves
2 green chillies (cut them length wise)
1 tsp whole garam masala powder
2 tbsp chicken biryani masala powder (optional)
salt as per taste
1 cup finely chopped coriander and mint leaves (mixed)

For Marination :
10 medium size chicken pieces
1 chopped medium size tomato
3 tsp red chilli powder
1 tsp turmeric powder
3 tsp ginger garlic paste
1 cup curd

Method:
1. Marinate the chicken pieces with above ingredients, keep aside for 30mts.


2. Heat oil, fry 1/2 cup thin chopped onions till brown color on low heat and keep aside.

3. In the same oil, add dalichini, lavangi, elachi and bay leaves, fry for few seconds, add remaining chopped onions and green chillies, fry till light brown color on low heat.

4. Add coriander and mint leaves, mix, fry for few more seconds.

5. Add marinade chicken pieces, mix, covered, cook for 30 minutes on low flame or till gravy comes to thick content. Then turn off the heat.

6. If you want to do the dum process in oven, then take a alluminium tray (like above) or if you want to do on stove, then take thick bottom wide vessel.

7. Greese the tray with some ghee or oil, start keeping the layers of rice and chicken respectively. First you keep the rice, next chicken , next fried onions and later chicken biryani masala powder.... like this till end of rice and chicken.


8. Cover the tray tightly with alluminium foil, keep in conventional oven, bake it for 20 minutes.

9. Finally serve hot with basic gravy and onion raita.

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Green Peas Pulav with Cucumber Raita

Today i am posting two more simple, quick and easy dishes called "Green Peas Pulav" and "Cucumber Raita". I learned this rice dish from my North Indian friend, keerti. Really this recipe is very easy and taste is awesome. I prepared Cucumber Raita and Aloo Masala Gravy as combo for this rice dish. Fantastic and delicious combo. Here is my Green Peas pulav recipe:



Green Peas Pulav:

Prep : 5mts
Cooking time : 30mts(For Rice)
Serves : 3
Cuisine : North Indian

Ingredients:

2 cup basmati rice (washed and soak for 30mts)
2 tbsp oil (I used 1 tbsp ghee and 1 tbsp oil)
1 tsp jeera
2 Elachi
2 lavangi
2" piece dalchini
3 bay leaves
10 cashewnuts
1 cup green peas
salt as per taste
3 cups water

Method:
1. Heat oil, once heat, add jeera, roast for few seconds on low heat, add cashewnuts, lavangi, elachi, dalchini and bay leaves, saute for few more seconds.

2. Add soaked basmati rice (only rice), combine well, fry for 5 minutes on low flame.

3. Add green peas, mix gently, fry for more 3 minutes.

4. Add water and salt, mix, covered, cook till rice completely done.


5. Serve hot with any gravy kind of recipes and curd (raita).

Note: I prepared this rice dish in Electric Rice Cooker....its easy right? :-)


Cucumber Raita:



Prep time: 10mts
Serves : 3
Cuisine : North Indian

Ingredients:

2 cups fresh curd (add 1/2 cup of water and beat well)
few chopped coriander leaves
2 finely chopped green chillies
1 finely chopped cucumber (pealed and cut)
salt as per taste
1 small finely chopped onion

Method:
1. Mix all the above ingredients with beaten curd, adjust the salt.


2. Cucumber raita is ready to serve with Green Peas Pulav.

Note: If you want you can add 1/2 finely chopped tomato also.

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Carrot-Peas Pulav

This recipe is my own creation. Really its very simple and easy recipe. I prepared this pulav with leftover carrots and green peas with basmati rice. For this i prepared Sailu's Coconut Chicken Masala Curry as combination. Here is my recipe:

Ingredients:

2 cups basmati rice
1 tbsp oil
1 tbsp clarified ghee or butter
3 Elachi
3 Lavangi
1" piece dalchini
1 tsp Shajeera
3 green chillies (slit them into length wise)
1 tsp ginger garlic paste
few curry leaves (optional)
1 cup chopped carrots
1/2 cup green peas
salt as per taste
3 1/4 cups of water
finely chopped coriander leaves for garnish (optional)
chopped pudina for garnish (optional)

Method :

1. Soak the basmati rice for 30 minutes.

2. Heat oil and butter in a kadai, Once heat, add shajeera, lavangi, elachi and dalchini, saute for few seconds, add green chillies and ginger garlic paste, again saute for few more seconds.

3. Now add chopped carrots and green peas, mix, fry for 5 minutes on low heat.

4. Add soaked basmati rice, mix gently, fry for 2 minutes, add water and salt, mix, cook until Rice cooks completely, stirring once or twice. Garnish with fresh coriander leaves.

Note : 1) I prepared this rice in electric rice cooker.

2) Here i didnt use coriander leaves and pudina leaves. If we use, then we can get extra flavours.

3) You can use chopped onions also. You have to fry onions after spices.

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Lemon Rice

Ingredients:

3 full lemon's juice
2 cups cooked rice (prefer basmati rice)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 tsp chana dal
1 tsp urid dal
a pinch of hing
2 tbsp groundnuts
2 dry red chillies (cut each into 2 pieces)
1 green chilli (slit length wise)
few curry leaves
a pinch of turmeric powder
salt as per taste

Method:
1. Take the cooked rice, add the salt and lemon juice, mix gently and keep aside. Adjust the salt and lemon juice as per you taste.
2. Heat the oil in a kadai, add red chillies and green chilli, saute them for 30 seconds, add chana dal, urid dal, jeera, mustards and ground nuts. Roast them then add curry leaves, hing and turmeric powder, turn off the heat.

3. Now mix above talimpu to rice, mix gently and well. Yummy lemon rice is ready to serve.

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Talimpu Rice (Popannam)

Its my favourite rice item. Normally i use to prepare this breakfast item with left over rice. Simple ingredients and simple process to follow.

Ingredients:

Cooked rice : 2 cups
Red chilli powder : 1/2 tsp
Salt as per taste
Chopped onions : 1/2 cup
1 green chilli (chopped)
1 dry red chilli (cut into 2 pieces)
few chopped curry leaves
1/2 tsp jeera
1/2 tsp mustards
1 tbsp oil
1 tbsp urid dal(minappappu)
1 tbsp chana dal (shanagapappu)
3 tbsp groundnuts
a pinch of turmeric powder

Method :

1. First you mix the red chilli powder and salt to rice properly and keep aside. Rice should not in form of balls. (if it is, you seperate it with your hand gently before mixing of chilli powder and salt)
2. Heat oil in wide vessel, once heat, add jeera and mustards; let them pop, add urid dal, chana dal and ground nuts, roast them for 2 minutes (dont burn them) on low heat.
3. Next add chopped onions, green chillies, red chilli and curry leaves. Fry them till onions become lightly golden colour. Lastly add the turmeric powder, mix well.
   
4. Then add mixed rice to above talimpu, mix well, cover with a lid, stirring between, let the rice becomes desired hot, then turn off the heat. hmmmmmmmmm.........yummy talimpu rice is ready. Its looks in yellow colour with super taste.

Note: While doing this talimpu rice, you should take care about the roasting groundnuts. They should roast correctly otherwise they may burn. It will change complete taste of talimpu rice and you should remember that for this total process, heat should be low.

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Egg Fried Rice (Chinese Style)

Ingredients:
Cooked Basmati Rice : 2 Cups
Eggs : 4 or 5
Chopped Carrots : 1/2 Cup
Chopped Beans : 1/2 Cup
Ajinamoto : 1 tbsp
Black Pepper Powder : 1 tbsp
Garam Masala : 1/2 tsp
Vegetable oil : 3 tbsp
Salt : As per taste
Finely Chopped Spring onions : 3 tbsp
Method:
1. Mix the Cooked Basmati rice with salt and keep aside.
2. Boil the chopped carrots and beans (partially).
3. In a kadai, put the oil, when it becomes hot then break the eggs. Keep the lid and leave it for 4 mints on medium flame. Later mix all the eggs smoothly (break the eggs into medium peaces), fry it for more 3 mints.
4. Next add pepper and garam masala powders. Mix well and fry for 2 mints.
5. Then add the boiled vegetables, mix and cook for 3 mints with covering lid. Remove lid, add the rice, Ajinamoto, mix gently, keep lid and allow it too hot on simmer.
6. Don't forget to mix the rice between otherwise the rice burnts away. After becomes hot garnish with finely chopped spring onions. Serve with tomato sauce or any Chinese veg curry or non veg curry. Delicious Egg fried rice is ready to serve.Note: 1. If you want the Vegetable fried rice, instead of eggs use carrots, beans, green peas etc. (Chopped and boiled). Spicy Vegetable fried rice is ready.

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