Evergreendishes

Category: rice dishes

  • Green Pulao| how to make green pulao

    Green Pulao| how to make green pulao

    Rice variety are tasty and filling. They are ideal to use as a single dish or pair it with other variety of dishes. Pulao is one of the dishes that I make quite often, it’s loved by all and its easy for me to prepare. Green pulao, I have been making this since sometime, it make a good one pot meal.

    Green pulao has the combination of mint and coriander along with other spices. I usually serve with onion raita (onion in yoghurt), but it can be paired with cucumber and onion raita too. A gravy based dish will also be ideal for a good meal.

    green pulao
    green pulao

    Lets get cooking Green Pulao

    Ingredients:

    • 1 cup basmati rice
    • 15 french beans
    • 1 capsicum
    • 1 cup green peas

    To be ground to a paste:

    • 2 green chilly
    • 1/2 bunch coriander
    • 15 mint leaves
    • 3 cloves garlic
    • 1 inch ginger
    • 1 onion

    Other ingredients:

    • 2 tablespoon oil and ghee
    • 1/2 inch cinnamon
    • 2 cardamom
    • 3 cloves
    • 1 bay leaf
    • 1/4 teaspoon shahjeera
    • salt to taste

    Method:

    1. Wash the vegetables and cut them.
    2. Wash the rice and keep it aside for ten minutes.
    3. Grind all the ingredients under the section “To be ground to a paste”
    4. Heat oil and ghee mixture in a par, add spices, let splutter, then add the ground paste, saute for sometime.
    5. Put beans to it. Then add peas and later add capsicum. Saute for two minutes.
    6. Put the soaked rice to it. Saute it lightly for two minutes.
    7. Now, add water and salt. Give a stir, close the lid and cook it for one whistle.
    8. Allow the pressure to release by itself.
    9. Gently mix the pulao with a ladle.
    10. Serve hot with onion raita.
    green pulao
    green pulao

    Green Pulao

    Green pulao is a tasty one pot meal that can be enjoyed for the weekend. 
    Print Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 person
    Course: brunch, dinner ideas, lunch ideas, Main Course, pulav variety, rice variety
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 15 french bean
    • 1 capsicum
    • 1 bowl green peas
    To be ground to a paste
    • 1/2 bunch coriander
    • 15 mint leaves
    • 2 green chilly
    • 1 inch ginger
    • 3 cloves garlic
    Other ingredients
    • 2 tablespoon oil and ghee
    • 1/4 teaspoon shajeera
    • 2 cardamom
    • 3 cloves
    • 1 bay leaf
    • water for cooking
    • salt to taste

    Method
     

    1. Wash the rice and keep it aside. 
    2. Cut the vegetables and keep them ready.
    3. Grind the ingredients under the section,”To be ground to a paste”
    4. Take oil and ghee mixture in a pressure pan, add caraway seeds, as it sizzles, put cinnamon stick, cardamom and cloves to it. Give a stir and after thirty seconds, put the ground paste. Saute for sometime.
    5. Now, add beans to it. After two minutes, put peas and then capsicum to it. Saute for sometime, add the washed rice to it. Saute slowly for sometime.
    6. Add water and salt to it. Give a stir, close the lid and let cook for one whistle.
    7. Allow the pressure to release by itself. Gently mix with a ladle. Serve hot with onion raita.

    Notes

    • Quantity of water depends on the rice. I usually add two cups of water for one cup of rice.
    • I do not soak the rice in water. I wash the rice, drain the water and keep it aside, this gives me good results. 
    • You may soak the rice if you wish.
    • I prefer to use oil and ghee mixture. You may use only ghee or oil.

    Other pulao recipes from the blog:

     

     

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  • Sesame Rice/ how to make sesame rice

    Sesame Rice/ how to make sesame rice

     Sesame rice is a flavourful dish which can be prepared during weekends or for a quick lunch. It is ideal during festivities since it has no onion or garlic in it.

    The ingredients needed  to prepare sesame rice are few and mostly found in all kitchen shelves. Roasting and grinding of ingredients are the only other tasks involved here.

    A few other varieties of traditional rice dishes  kempu chitranna, bisebelebath

    sesame rice
    sesame rice

    Let’s get cooking Sesame Rice

    Ingredients:

    • 1 cup rice
    • 2 tablespoon sesame seeds
    • 3-4 dry red chillies
    • 1 teaspoon urad dal (black gram dal)
    • 2 tablespoon oil
    • 5 cashew nuts
    • 1 teaspoon ghee
    • salt to taste
    • 1/2 teaspoon mustard seeds
    • a pinch of asafoetida
    • a few curry leaves

    Method:

    1. Wash the rice and cook it in a pressure cooker. The grains should be separate, hence add water accordingly while cooking.
    2. Dry roast the sesame seeds in a pan until light brown in colour. Put it aside.
    3. Roast the red chilly and urad dal with a little oil in it.
    4. Grind both the ingredients separately.
    5. Make seasoning with the remaining oil.
    6. Add mustard seeds. As it crackles, put curry leaves and asafoetida. Put the rice, salt and the ground powders to it. Mix well.
    7. Take ghee in another pan. Roast the cashew pieces. Mix it into the rice and serve.

    roasted sesame seeds
    roasted sesame seeds
    roasted red chilly and urad dal
    roasted red chilly and urad dal
    both powdered seperately
    both powdered seperately
    seasoning
    seasoning
    Mix rice, powdered spices and salt.
    Mix rice, powdered spices and salt
    Sesame rice
    Sesame rice

     

    Evergreendishesdev

    Sesame Rice

    Sesame rice is a 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Indian, South Indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 2 tablespoon sesame seeds
    • 3-4 dry red chilly
    • 1 teaspoon urad dal
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • asafoetida a pinch
    • a few curry leaves
    • 5 cashewnuts
    • 1 teaspoon ghee
    • salt to taste

    Method
     

    1. Wash and cook the rice in pressure cooker. The grains of the rice should be separate, add water accordingly. 
    2. Once the pressure is released, put the rice in a wide plate.
    3. Roast sesame seeds until light brown in colour. Put it aside.
    4. Put a little oil and roast the urad dal and dry red chillies.
    5. Make separate powder of these.
    6. Take the remaining oil and put mustard seeds, as it crackles throw in the curry leaves and asafoetida. Turn of the flame. Put the rice, powdered spices and salt. Mix them together.
    7. Take ghee in a small pan and roast the cashew nuts. Garnish the rice with it. Sesame rice is ready to serve.

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  • Jeera rice one pot recipe

    Jeera rice one pot recipe


    Indian Bloggers

    Jeera Rice is a versatile rice dish. It  can be served for lunch, brunch or dinner. It pairs well  with a dal, gravy, any kind of  raita (yoghurt based salad) or  simply with papads and pickle. It is a comfort food that one can enjoy anytime.

    Unlike pulav, this is less spicy and aromatic. I am wondering why I have not put this recipe on my blog until now! (more…)

  • Bisebelebath | Karnataka cuisine

    Bisebelebath | Karnataka cuisine

    Bisebelebath is a popular dish from Karnataka cuisine. It is a rice and lentil based dish cooked with vegetables and a different spice miix. It is usually prepared during festivities.
    It’s that time of the year, when the weather is wonderful and our heart calls out to enjoy. It’s the season of fun and frolic. Time to celebrate with colours, yes it’s Holi.  To mark this ocassion I present  to  all of you, a dish very close dish to my heart, Bisebelebath.  It is a one pot meal which can be relished on many occasions. A rice savoury with lentils and vegetables makes a good meal with some papad.
    bisebelebath

    Bisebelebath is a kannada phrase which translates to Hot Lentil Rice. Bisi is the kannada term for hot. Bele translates to lentil and bath is a rice dish. It is a one pot, hearty meal. You can serve it potato chips and fryums. Curd based salads also pair well with it.

    At home, bisebelebath is usually prepared during lunch. But, one can serve it for breakfast, brunch or dinner. The traditional method of cooking is generally followed by me. It is more tastier and makes a delicious meal. But, it does require more time. One can allow it to cook on slow flame while doing other chores.

    Over to the recipe of Bisebelebath 

    • Preparation time: 15 minutes
    • Cook time: 1 hour
    • Total time: 1hour 15 minutes
    • Serves: 4
    • Cuisine: South India
    • Type: Main Course

     

    Ingredients:                           Measurement: 1cup = 150 ml

    • 1 cup tuvar dal (arhar dal)
    • 1.5 cup rice
    • 20 french beans
    • 1 potato
    • 1 bowl green peas
    • lemon sized ball tamarind
    • 4 teaspoon spice mix
    • salt to taste
    • 12-15 cups water
    • ¼ teaspoon turmeric powder

    For the seasoning:

    • 2 tablespoon oil
    • 2 tablespoon ghee
    • ½ teaspoon mustard seeds
    • 1 teaspoon chana dal
    • 1 teaspoon urad dal
    • ¼  teaspoon turmeric powder
    • 1/3 teaspoon asafetida
    • 4 cashew broken into pieces (optional)
    • curry leaves

    For the spice mix:

    • ¼ cup urad dal
    • ¼ cup bengal gram
    • 1 cup coriander seeds
    • 1 tsp cumin
    • 1 tsp methi
    • 1 tsp pepper corns
    • ½ cup desiccated coconut
    • ½ inch cinnamon stick
    • 2 cloves
    • 8-10 red chilly
    • 2 teaspoon oil

     

    Method :

    1. Cut the potatoes into big chunks and put them in water. Remove the string of the beans and break them into medium sized pieces ( around an inch).
    2. Soak tamarind in water and keep it aside.
    3. Take a thick bottom pan, put water and keep it to boil. Wash tur dal and put into boiling water. Add a little turmeric powder to it.
    4. Let it cook on a low flame. In the mean time, make the spice mix. Roast each one separately with a little oil. Once it cools, grind them together to a powder. Keep it aside.
    5. Once the tur dal is half-cooked, put beans into it.
    6. A little later put the green peas.
    7. After five minutes, wash the rice and put into it. Give a stir. Adjust the level of water accordingly.
    8. Lastly, put the potato pieces.
    9. Allow them to cook well. The rice should not only be cooked but mushy also.
    10.  Extract the pulp from the soaked tamarind.
    11.  Put spice mix in the tamarind pulp and pour it over  the rice dal mixture.
    12.  Mix well and let cook.
    13.  Make seasoning in another pan. Take oil and ghee mixture, put mustard seeds, as it splutters add bengal gram, urad dal, cashew pieces and curry leaves. Finally, put asafetida and turmeric powder, pour it over the dish and give astir
    14. Serve bisebelebath with fryums and papads. Ghee may be  added over it.

     

    Take a tip;

    • Adjust spice mix according to your taste.
    • Groundnuts may be used instead of green peas.
    • Other vegetables as carrot and capsicum may be added. You can use varied vegetables but keep a check on the quantity used. 
    • Keeping a lid over the vessel fastens cooking.
    Evergreendishesdev

    Bisebelebath

    Bisebelebath is a popular dish from Karnataka. A rice variety which is cooked along with lentils and vegetables makes a good food anytime.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup tuvar dal
    • 1.5 cup rice
    • 20 french beans
    • 1 potato
    • 1 cup green peas
    • 1 lemon sized ball tamarind
    • salt to taste
    • 12-15 cups water
    • 1/4 tsp turmeric powder
    • 4 tsp spice mix
    For the seasoning:
    • 2 tbsp oil
    • 2 tbsp ghee
    • 1/2 tsp mustard seeds
    • 1/3 tsp asafoetida
    • 1/4 tsp turmeric powder
    • 1 tsp bengal gram
    • 1 tsp urad dal
    • 4 cashewnuts broken into pieces
    • a few curry leaves
    For the spice mix:
    • 1/4 cup bengal gram
    • 1/4 cup urad dal
    • 1 cup coriander seeds
    • 1 tsp cumin
    • 1 tsp pepper
    • 1 tsp methi
    • 2 cloves
    • 1/2 inch cinnamon
    • 1/2 cup dessicated coconut
    • 8-10 red chilly
    • 2 tsp oil

    Method
     

    1. Cut the potatoes into big chunks and put it in water. String the beans and break them into long pieces (about an inch)
    2. Soak tamarind in water.
    3. Take a thick bottom pan, put water and keep it to boil. Wash tur dal and put it into it along with a pinch of turmeric powder.
    4. Once tur dal is half cooked, put beans into it. A little later put green peas into it.
    5. In the mean time, prepare the spice mix. Roast each ingredient seperately with a little water. Grind it to a powder and keep it aside.
    6. After five minutes, wash the rice and put into it. Adjust the level of water accordingly.
    7. Lastly, put potatoes.
    8. Allow it to cook for sometime. Keep stirring in between. It should not only be well cooked but mushy. Put salt to it.
    9. Extract the tamarind pulp.
    10. Add spice mix to the tamarind pulp. Put it over the rice dal mixture. Give a stir. Let the flavours imbibe for sometime.
    11. In another pan, make the seasoning. Take the oil and ghee mixture, add mustard seeds, as it crackles put bengal gram and urad dal. Then add cashew pieces, asafoetida, turmeric powder and curry leaves. Pour it over the bisebelebath. 
    12. Bisebelebath is ready to serve,

    Notes

    • Adjust the spice mix accordingly.
    • The remaining spice mix can be stored and used later.
    • Adjust the consistency by adding more water to it.
    • Keep stirring in between.
    • Other vegetables as groundnuts, capsicum may be used.
    • If you do not have vegetables, then make it only with a few ground nuts.
    • A little ghee over it tastes good.

    About the event :

    Recently, I had prepared Bisebelebath and clicked some pictures. I thought of putting better pictures here. Sending this to Foodies_Redoing Old Post 82, a fortnightly event. Here. I have only modified the picture of the dish, the recipe remains the same.

    Pin it for later :

    a bowl of bisebelebath served with papad and fryums
    bisebelebath

     

    Wishing one and all a happy Holi ! May the year be filled with colourful events for all.

    Subscribe to get a book of handy hints for free! If you have liked this post, do share it further. If you ever make this dish, take a picture and tag us on Facebook or Instagram by tagging @evergreendishes and @foodiejayashree respectively. I will be glad to see it and shall share it further. 

     

     

     

     

     

     

  • Kempu Chitranna Recipe | South Canara Cuisine

    Kempu Chitranna Recipe | South Canara Cuisine

    Kempu Chitranna is a traditional rice dish from Karnataka. It is popular in the South Canara region and often part of the festive platter.

    Today, marks the beginning of 2017, another new year. Wishing all my readers a very happy and prosperous new year. May this year  be an awesome one for all of us. On this ocassion presenting a rice dish from South Kanara. This is another variety of rice dish which eases my cooking.  It is  full of flavours and easy to make. This is   “Kempu Chitranna” which means Red Rice.

    kempu chitranna
    Kempu chitranna
    Kempu chitranna

    And here are a few more dishes from South Kanara region:

     Why should you prepare it ?

    • It is ideal for festive days as it is a no onion garlic recipe.
    • It is ideal to prepare when you are bored of the usual pulav.
    • It is a good way to know about the traditional dishes.
    • It is ideal for brunch or light dinner.

     

    Kempu Chitranna

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Serves : 4 persons
    • Cuisine : South Kanara
    • Course: Main meal

     

    Ingredients :

    • 1 cup rice  [measurement: 1 cup = 250ml]
    • 1/2 grated coconut
    • 2 tsp mustard seeds
    • 5-6  dry red chillies
    • 3 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • a pinch of asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • a few curry leaves
    • 6- 8 cashew broken into pieces
    • salt to taste
    • 2 tablespoon ground nuts

    Method :

    • Cook the rice  in a pressure cooker and keep it aside.
    • Once the pressure is released, put the rice in a wide plate and allow to cool.
    • Grind coconut, mustard seeds and red chillies together to a smooth paste.
    • Take oil in a pan.
    • Make the seasoning. Add mustard seeds, as it crackles, put in asafoetida, turmeric powder, bengal gram and urad dal. Once it turns slight brown in colour, add ground nuts, let cook for a minute, then throw in the curry leaves and cashew pieces to it.
    • Now, add the ground paste and saute it for sometime.
    • You should get a good aroma.
    • Keep it aside.
    • Put the rice and salt.
    • Mix well. Kempu chitranna is ready to serve.

    Take a tip :

    • This rice dish is ideal to serve for lunch or dinner. Accompany it with a few papad and fryums.
    • Coconut oil can be used in the seasoning, it gives a good taste.

    About the event :

    This is an old post which I have updated with better pictures. I have also modified the text a bit. Sending this to Foodies-Redoing Old Post 84.

    It was first 10/1/2017 and edited on31/8/2022

    kempu chitranna
    Evergreendishesdev

    Kempu Chitranna

    A flavourful food which can be prepared during festivities and celebrations.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Indian
    Calories: 200
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 1/2 fresh coconut
    • 2 teaspoon mustard
    • 6-8 dry red chilly
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 6-8 cashew broken into pieces
    • a few curry leaves
    • 1 tablespoon groundnuts
    • salt to taste
    • 2 tablespoon groundnuts

    Method
     

    1. Cook the rice in a pressure cooker and keep it to cool. The grains should be seperate.
      cooked rice
    2. Grind mustard seeds, red chilly and coconut to a paste.
      ground paste
    3. Take a pan and oil to it. Add mustard seeds. Let it splutter.
      mustard seeds to it
    4.  Then, put bengal gram, urad dal, asafoetida and turmeric powder to it.
    5. Once it turns golden, add groundnut to it. Allow it to cook for a minute. The rawness of the nuts should not be there.Then add cashew pieces and curry leaves.
      ground nuts, cashew pieces and curry leaves
    6. Now, add the paste to it
      paste goes into it
    7. Saute the paste for five minutes. You get a good aroma when it is done. Switch off the stove.
      saute the paste
    8. Put rice and thoroughly mix it. Kempu Chitranna or red rice is ready to serve.
      Kempu chitranna

    Notes

    • Add little water while making the paste.
    • You can see coconut pieces in the picture, the copra came out of the shell and thus I cut and used it.
    • The water used in cooking the rice differs from each kind of raw rice used. Thus, I do not mention it.
    • 1 cup =250 ml is the measurement cup used

    HAPPY NEW YEAR 2017  

    a ceramic plate served with kempu chitranna
    kempu chitranna                                                                                                                                                                                                                                                                                                                                                                                                                      If you ever make Kempu Chitranna  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

     

     

     

     

    book of handyhints
    book of handyhints

     

  • Spanish rice with chipotle adobado

    Spanish rice with chipotle adobado

    Spanish rice is a flavourful rice which can be easily prepared with a few ingredients. It is awesome and  has a unique flavour. The hint of chipotle adobado sauce gives a earthy and distinct flavor to it. This is a new dimension to my cooking and I am absolutely loving it.

    Spanish rice is ideal for the lunch box. It can be made quickly. It is tasty and different. (more…)

  • Soya chunks pulav | Protein rich soya pulao recipe

    Soya chunks pulav | Protein rich soya pulao recipe

    soya pulao | soya chunks pulao | protein rich soya pulav| how to make soya chunks pulao
    Soya chunks pulav is tasty and easy to make one pot meal, providing with the necessary proteins to the body. Soyabean is a good source of nutrition for vegetarians and these chunks can be used easily in cooking.
    Being a vegetarian, dairy products, green leafy vegetables, legumes and pulses play an important role in our diet on daily basis. Of late, soya is one of the super foods which we are including regularly in our diet.

    Protein rich soya pulav  is not only filling but easy to prepare. You can modify it as per your taste buds. It is ideal for lunch, dinner, brunch or as a lunch box option.

     

     

     

    soya chunks pulav
    soya chunks pulav

    I have added beet and cauliflower also along with the regular veggies. Soya chunks are of “Nutrela”  brand. While boiling, adding a pinch of salt gives taste to it.  Do take a look at the recipe, I have tweaked it than the usual one and it was good.  Over to the recipe of SOYA CHUNKS PULAV

     

    Soya chunks pulav
    Recipe Type: Rice dishes
    Cuisine: Indian
    Author: Jayashree @evergreendishes
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    A tasty and healthy dish that can be easily made.
    Ingredients
    • Measurement : 1 cup=250ml
    • rice (basmati) 1 cup
    • beans 15-20
    • carrot 1
    • cauliflower 1/4
    • beetroot 1/2
    • onion 2 (small)
    • cloves 3
    • cardamom 3
    • cinnamon 1 inch
    • shahjeera 1/2tsp
    • bay leaf 1
    • mint leaves 1/2 cup
    • coriander 1 cup
    • green chilly 1
    • ginger 1 inch
    • garlic 5 cloves
    • oil ghee mixture 3 tbsp
    • salt to taste
    • water 2 cups
    • soya chunks 30
    Instructions
    1. Cut the veggies into small pieces and put them seperately in water.
    2. Wash and soak the rice in water for fifteen minutes.
    3. Grind mint leaves, coriander, green chilly, ginger, garlic and two tablespoon of onion to a paste.
    4. Take the oil -ghee mixture in a pressure cooker and throw in the spices. After a few seconds, put the onions and saute them for a while.
    5. Now, add the beans and saute them.
    6. Throw in the carrots, beet and cauliflower, in the order and mix accordingly.
    7. Add the rice and gently mix it.
    8. Put the green paste and saute for thirty seconds.
    9. Add two cups of water and salt. Mix thoroughly.
    10. Close the lid and keep the whistle. Cook for one whistle.
    11. Put the soya chunks in water with a little salt. Boil for two minutes.
    12. Once the pressure releases, remove the lid and gently mix it.
    13. Sueeze the water from the soya chunks and put it in the pulav.
    14. Serve with onion raita or any gravy.

    Take a tip :

    Pulav is mildly spiced. Add a few more chilli if you want it spicy. I prefer using the mixture of oil and ghee for cooking pulao. You may use only ghee or clarified butter if you wish. You can cook this in a rice cooker too. Follow till step 8 and then put it in the rice cooker, add water and salt and put it in power mode.

     

    ingredients for grinding
    ingredients for grinding

    Grind coriander, mint leaves, ginger, green chilly and cloves of garlic, along with two tablespoon of onions.

    veggies
    veggies

    Veggies at a glance.

    green paste
    green paste

    The paste is ready.

    spices used
    spices used

    The spices that I used.

    cooking in steps of soya chunks pulao
    cooking in steps

    Heat the oil ghee mixture. Add the spices and let it splutter for a few seconds. Then, add the onions.

    cooking of soya chunks pulav in steps
    cooking in steps

    Once the onions are partially cooked. add the vegetables as beans, carrot, beet root, cauliflower accordingly. Finally add the rice. Again give a stir.

    cooking in steps of soya chunks pulao
    cooking in steps

    Now, add the green paste and mix gently. After thirty seconds, add water and salt. Give a stir, close the lid and keep the whistle. Allow to cook for one whistle.

    soya chunks
    soya chunks

    Boil the soya chunks in water for two minutes. Squeeze the water out  and add to the pulav. Put a pinch of salt while boiling them.

    soya chunks pulav
    soya chunks pulav

    Once the pressure releases, remove the lid and gently mix the veggies and rice together. Add the soya chunks to it and serve.

    Soya chunks Pulav is ready to serve. You can use onion raita or any gravy along with it.

    If you are using a rice cooker, you can follow the same steps until you saute the rice, then put it in the electric cooker and add the water.

    Sending this post to Fiesta Friday, Saucy Saturday

    Subscribe to get a book of handyhints for free ! If you have liked the post don’t forget to share it with your family and friends.

    About the event :

    Sending this to Foodies Redoing Old Post _157. It is a fortnightly event, an old post gets a fresh makeover. It can be either with a picture, text or anything related with the post. I have made some changes in he format of the post, the recipe remains the same.

     

    book of handyhints
    book of handyhints
    soya chunks pulav
    soya chunks pulav
  • Masale Bhat | Karnataka Recipes

    Masale Bhat | Karnataka Recipes

    Masale Bhat | South indian cooking | rice dishes | masala bhat 

    Masale Bhat is a flavoursome, no onnion garlic rice dish from Karnataka. It is usually prepared  as  part of the festive menu.

    Rice dishes form one of the major attractions in South Indian festivals. Masala Bhath is one such kind which is tasty and can be made with the available ingredients.

    Preparations for Ugadi are on in most of the houses. It is an important festival for the people of South India. It is also celebrated by Sindhis, Marwaris and Manipuris. It falls on  the first day known as Padya in the month of Chaitra of the Hindu calendar. This is considered as the beginning of new year.

    People rise early in the morning, have an oil bath, decorate the house  with mango leaves and pooja is performed. The new panchanga is worshipped and it is customary to make an offering of neem and jaggery mixed with raw mango pieces. It is called as Bevu Bella. It signifies that we should accept both joy and sorrow gleefully.

    Among the sweets, kheer and holige are usually prepared. Today, I am presenting a tasty Masala Bhath to you all. Do read further.

    Here I am using capsicum, potatoes and peas. The potatoes and peas are parboiled. Fresh spice powder adds a good taste, though one can make it ahead and store. I prefer using the freshly made one.

     

    Masale Bhat is a flavoursome, no onion garlic rice dish from Karnataka. It is usually prepared during festive days as Ugadi and Deepavali.

    The ingredients needed are usually available in all south indian households. The vegetables used here are capsicum, potato and green peas. Do not skip on any of these, it lends a good taste to it.

    Ingredients:

    • 1 cup cooked rice
    • 3 potato
    • 2 capsicum
    • 1 cup green peas
    • 3 teaspoon spice mix
    • 1/2 teaspoon chilli powder
    • salt to taste

    For the seasoning :

    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 2 teaspoon bengal gram
    • 2 teaspoon urad dal
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves

    For the spice mix:

    • 3 tablespoon  coriander seed
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 6 dry red chilli
    • a few curry leaves
    • 2 cloves
    • 15 peppper corn
    • 1 inch cinnamon

    Method :

    1. Cook the rice and keep it aside. The grains of rice  should be separate.
    2. Cut the vegetables.
    3. Put the potatoes to boil, when they are nalf done, add green peas to it.
    4. Make the spice mix by roasting the ingredients separately  under the section,” For the Spice Mix” and grindd them to a powder.
    5. Make seasoning, add mustard seeds, as it crackles put bengal gram urad dal, asafoetida, turmeric powder and capsicum.
    6. Once the capsicum pieces are cooked, put the boiled peas and potato to it.
    7. Add three teaspoon of spice mix, a little chilli powder and salt.
    8. Mix it well, let cook for a minute.
    9. Switch off the gas, put the rice and mix it gently.
    10. You may garnish with fresh coriander.

    Masale Bhat

    Masale Bhat is a flavoursome rice dish from South India. It is usually prepared during festive days.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cooked rice
    • 3 potato
    • 2 capsicum
    • 1 cup green peas
    • 3 teaspoon spice mix
    • 1/2 teaspoon chilli powder
    • salt to taste
    • For the seasoning :
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 2 teaspoon bengal gram
    • 2 teaspoon urad dal
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • For the spice mix:
    • 3 tablespoon coriander seed
    • 1 tablespoon bengal gram
    • 1 tablespoon urad dal
    • 6 dry red chilli
    • a few curry leaves
    • 2 cloves
    • 15 pepper corn
    • 1 inch cinnamon

    Method
     

    1. Cook the rice and keep it aside. The grains of rice  should be separate.
    2. Cut the vegetables.
    3. Put the potatoes to boil, when they are nalf done, add green peas to it.
    4. Make the spice mix by roasting the ingredients separately  under the section,” For the Spice Mix” and grindd them to a powder.
    5. Make seasoning, add mustard seeds, as it crackles put bengal gram urad dal, asafoetida, turmeric powder and capsicum.
    6. Once the capsicum pieces are cooked, put the boiled peas and potato to it.
    7. Add three teaspoon of spice mix, a little chilli powder and salt.
    8. Mix it well, let cook for a minute.
    9. Switch off the gas, put the rice and mix it gently.
    10. You may garnish with fresh coriander.

    Notes

    The rice should be well cooked but the grains must be separate.
    You can keep the spice mix in a clean, airtight container.

    Abot the event :

    Sending this to Foodies _Redoing Old Post 117. An old post got updated with better pictures and the text was modified, the recipe remains the same.

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  • Multigrain Khichdi

    Khichdi is a popular one pot meal which is relished by all. Popularly known as pongal, this has been made since ages, but with time, different versions are available. With brown rice being used regularly in many kitchens, khichdi is  also made of it. Here is another kind of khichdi  made with brown rice. This is a multigrain  khichdi, very healthy and unique. (more…)

  • Brown rice with beet and sprouts

    My advent with brown rice landed me to this recipe. The first time I made it I was sceptical and knew it was a disaster, but alas ! it was awesome and since then have made it couple of times. Brown rice with beet and sprouts, tasty one pot meal , serve it with any yoghurt based salad.

    brown rice with beet and sprouts
    brown rice with beet and sprouts

    The benefits of beetroot can be read here.

     

    To make sprouts : Soak the green moong for eight hours. Drain them into a colander. After some time, tie them in a thin muslin cloth and keep it in a warm place overnight.

    Sprouts are packed with nutrition. You can use them in various ways. Toss them into a salad to make a tasty snack or make a stir fry.

    And now for today’s post,Brown rice with beet and sprouts, do check the recipe below.

    Other brown rice recipes :

    Multigrain Khichdi , Brown rice biryani

     

    Brown rice with beet and sprouts
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Ingredients
    • Brown rice 150 grams
    • Beet root 1
    • Moong sprouts 1 cup
    • Onion 1
    • Ginger garlic paste 1tsp
    • Garam masala powder ½ tsp
    • Chilly powder 1tsp
    • Salt to taste
    • Oil 1tbsp
    • Water 500 ml
    Instructions
    1. Soak the brown rice in water for an hour.
    2. Peel the beet and make a paste of it.
    3. Take oil in a pressure cooker and add the onions. Saute for sometime. Add ginger garlic paste and continue to saute. Add the beet paste and saute. Throw in the sprouts and mix well. Drain the water and add the rice, stir for some time. Add the garam masala powder and chilly powder to it. Gently mix, add three cups of water and salt to it. Give a stir, close the lid and pressure cook to one whistle. Serve hot with cucumber and onion salad.

     

    Ingredients ;

    Brown rice 150 grams
    Beet root 1
    Moong sprouts 1 cup
    Onion 1
    Ginger garlic paste 1tsp
    Garam masala powder ½ tsp
    Chilly powder 1tsp
    Salt to taste
    Oil 1tbsp
    Water 500 ml

    Method:

    Soak the brown rice in water for an hour.
    Peel the beet and make a paste of it.
    Take oil in a pressure cooker and add the onions. Saute for sometime. Add ginger garlic paste and continue to saute. Add the beet paste and saute. Throw in the sprouts and mix well. Drain the water and add the rice, stir for some time. Add the garam masala powder and chilly powder to it. Gently mix, add three cups of water and salt to it. Give a stir, close the lid and pressure cook to one whistle. Serve hot with cucumber and onion salad.

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