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.

Bookmark this post:blogger tutorials Social Bookmarking Blogger Widget

FOR MBP (JULY) 2007

This July month theme is "preserve it" announced by coffee. Thanks to coffee and also to Nupur for this brilliant idea. I loved all the ideas related to preservative food. Among preservative food, precious place will be occupies by pickles and spicy powders. For this theme, we have to select a recipe from other co-blogger friend, try it and publish in your blog. For that I have been selected Indira's "spicy dal powder" (Pappula podi). Really this powder's taste was amazing and am using in almost all dry curries. Thanks Indira. Here is my recipe:


Pappulapodi:
Prep time : 5-10minutes
cooking time : no
Cuisine : Andhra
Source : Indira's Mahanadi

For ingredients and method, you can check this link :
Spicy Dalia Powder

Once again thanks Indira.

Bookmark this post:blogger tutorials Social Bookmarking Blogger Widget

SPICY GROUNDNUTS POWDER

Today i am posting one of my favourite spicy powder recipe called Groundnut spicy powder. This podi is prepared with fried groundnuts, garlic pods and with some roasted spices includes dry red chillies, coriander seeds and cumin seeds. This is a delicious combo for hot idli, dosa and also for spicy vermicelli upma etc., Here is the recipe of spicy traditional powder, Karappodi:


Karappodi (Spicy Groundnuts Powder):
Prep time : 15mts
Cooking time : 0 mts
Cuisine : Andhra

Ingredients:
Groundnuts : 2 cups
Jeera : 2tbsp
Coriander seeds (Dhania) : 2 tbsp
Garlic pods : 5
Dry red chillies : 5
Salt as per taste


Method:

1. Without adding any oil, fry jeera and coriander seeds on medium heat till they turn brown. Don't burn them. Remove from kadai and keep aside and let them cool.
   
   
2. In the same kadai, add the red chillies, fry them for 2 minutes and keep aside.
   
   
3. Then add the groundnuts, fry them till roasted. Let them cool, remove the skin and keep aside.
   
   
4. Once cool all the above ingredients, grind the jeera, coriander seeds and red chillies first (grind them coarsely) followed by groundnuts, garlic pods and salt, grind them to 3 to 5 seconds only to a coarse powder (it should not form like ball or paste). Adjust the salt. Store in airtight container.

5. Serve with white rice along with ghee.

Note: 1. Instead of dry red chillies, you can use red chilli powder also.2. You can increase or decrease the red chillies according to your spice level.

2. Make sure that cool all ingredients before grinding otherwise while grinding it may form as ball.

Bookmark this post:blogger tutorials Social Bookmarking Blogger Widget