Bhaths, Pulaos, Rices & Saadams!

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  1. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Bahala Bath-the Grand Finale of a South Indian Meal.

    There are many ways of making Bahala Bath & it varies with families & states.

    I am combining the best of everything in this recipe:

    Rice(new quality which cooks very soft) - 1 cup

    Water - 3 cups ( adjust the quantity ofwater to cook the rice very soft & mushy )

    Butter - 1 tbsp

    Milk - 1/2 cup

    Fresh curds - 2 cups

    Green chilli-ginger paste - 1 tsp ( optional )

    Salt, Hing or dry ginger powder

    Chopped cucumber - ½ cup

    Chopped mango - ½ cup ( optional )

    To decorate:

    Long red chillies - 4

    Long green chilies - 4

    Whole cashew split into 2 - 10

    Raisins - 1 tbsp

    Curry leaves - few

    Chopped coriander leaves - few

    Tiny seedless green grapes - ½ cup

    To temper:

    Gingelly oil - 1 tbsp

    Mustard seeds - 1 tsp

    Cook rice very soft & mushy .

    When hot , add butter, salt, hing or ginger powder, green chilli-ginger paste& mash with a potato masher to the consistency of your choice.

    Some prefer it very mushy & some, a little grainy.

    When cold, add milk, curds & mix thoroughly.

    Mix cucumber & mangoes as well.

    Temper both chillies, mustard seeds, cashews, Raisins ( this should just swell )

    & curry leaves.

    Arrange the tempered ingredients decoratively.

    Some like to add grated coconut and (or) chopped onions for a different taste.

    Bahalabath decorated with greenchillies,violetgrapes,corianderleaves,raisins,etc.


    [​IMG]


    Bahalabath decorated with redchillies,greengrapes,curryleaves,cashewnuts,etc.

    bahalabath-2.JPG

    Bahalabath decorated with shredded carrots,coriander,pomegranate,boondhis,red,green & yellow powders,etc.

    [​IMG]
     
    Last edited by a moderator: Nov 7, 2005
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  2. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Eight Jewel Rice - Name justifies the taste !

    Raw long-grain rice - 1 ½ cups

    Carrot - 1 mediuFrench beans - 12

    Shredded cabbage - ½ cup

    Spring onions - 4

    Spring onion tops, finely chopped - 1 cup

    Shredded pineapple - ½ cup

    Shredded apple, with red skin on - ¼ cup

    Almonds - ¼ cup

    Shelled walnuts - ¼ cup

    Oil - 7 tbsp

    Ajinomoto - ¼ tsp

    Soya sauce - 4 tbsp

    Salt

    Boil rice so that grains are separate.

    Scrape carrot & string french beans.

    Drop the cabbage, whole carrot & french beans for 1 minute into water to which ½ tsp salt is added.

    Drain & cool.

    Cut carrot & beans into thin long strips.

    Peel onion & cut into thin long strips.

    Boil almonds & walnuts in 1 ½ cups of water for about 5 mts.

    Drain & blanch the almonds.

    Heat the oil, fry both nuts till brown.

    Drain & set aside.

    In the remaining oil, fry onions, carrot, beans, cabbage, ajinomoto & salt for 2 mts on high flame.

    Add rice, soya sauce & spring onion tops.

    Stir fry over a high flame for 3-5 mts

    Add apple & mix well.

    Garnish with pineapple, fried almonds & walnuts.

     
  3. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Tomato Bhath - My version called Thakkali Sadam

    For SBS photos, please go to
    http://www.indusladies.com/forums/970356-post1.html


    Rice – preferably long-grained - 1 cup

    Cinnamon - 2 one inch pieces

    Bay leaves - 2 pieces

    Tomatoes - 4 big (chopped)

    Onions - 3 (chopped)

    Ginger & garlic - 1 tbsp (minced or paste)

    Green chillies - 3 (slit)

    Mint leaves - a handful (chopped)

    Coriander leaves - - a handful (chopped)

    Oil - 4 tbsp
    Clean wash & soak rice for 15 mtes.

    Drain well.

    In a pressure cooker or pan, heat oil & temper in order ( adding one after the previous one is fried) – bay leaves, cinnamon, chopped onions, ginger garlic paste, chopped tomatoes, slit green chillies, chopped mint & coriander leaves& finally add rice.


    Fry well add 2 cups of water & salt. When water starts boiling well, close the cooker, keep the weight, lower the flame & switch off after 10 mtes.

    Cool& open.
    It is optional to add 1 tsp sugar with salt.
    tomatosadam-4.jpg
     
    Last edited: Dec 7, 2009
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  4. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Bisibela - 3 different Types - without vegetables, with vegetables & with peanuts.

    Plain Bisibela without vegetables:

    Rice - 1 cup

    Tur dhal - ½ - ¾ cup

    Tamarind paste - 2 tsp

    Fry in ½ tsp oil:

    Dhaniya - 3 tbsp

    Red chillies - 10

    Udad dhal - 1 tsp

    Gram dhal - 2 tsp

    Methi seeds - 1 tsp

    Jeera - ½ tsp

    Hing - 1 tsp

    Cinnamon - 2 “

    Cloves - 2

    Cardamom - 1

    Curry leaves - few

    Copra - 2 tbsp (add at the end)

    To temper:

    Oil + ghee - 2 tbsp

    Mustard seeds - 1 tsp

    Red chillies - 2, broken

    Wash & cook rice, dhal & haldi together in 6 cups of water first, till soft.

    In 1 tsp oil, fry all ingredients for masala, adding copra last & immediately switching off.

    Powder the masalas.

    Mix tamarind paste in 1 cup of water.

    Now mix cooked rice & dhal mixture, tamarind water, masala, curry leaves & little jaggery (optional) & cook for one more whistle.

    Cool, open & temper.

    Serve hot with ghee.

    BB.jpg

    Bisibela With Vegetables:

    This method involves cooking all ingredients together & includes vegetables also.

    Rice - 1 ½ cups

    Tur dhal - ¾ cup

    Tamarind - 2 tsp

    Salt, haldi

    Cubed English vegetables - 2 cups

    To fry each separately till golden & powder with 1 cup grated copra:

    Red chillies - 8

    Dhaniya - 3 tbsp

    Gram dhal - 3 tbsp

    Urad dhal - 1 ½ tbsp

    Cinnamon - 1”

    Cloves - 4

    To temper:

    Mixture of oil & ghee - 2 tbsp

    Mustard seeds - 1 tsp

    Wash rice & dhal & keep ready.

    Cut all vegetables.

    Take 9 – 10 cups of water including tamarind paste.Take a pressure cooker, temper as given, add all ingredients.

    When the mixture boils vigorously, close the cooker & keep the weight.

    When the first whistle comes, simmer & cook for 15 mts.

    If you are adding chopped onions, add raw at the beginning or fried in little oil at the end.

    Serve hot with ghee.

    The photo is posted below.

    Mysore Bisibela:

    Precook, soaked rice - 1 cup , tur dhal - 3/4 cup & raw groundnuts - 3/4 cup, each separately.
    For bisibela powder , take red chillies - 10
    Roasted gram ( pottukadalai )- 1/3 cup
    Dhaniya - 1/3 cup
    grated copra-1 cup
    Fry each separately & powder together.(instead of buying copra I usually keep coconut in a plate & microwave it in a plate for 10 mts on med: till it is dry )
    Hing - 1 tsp
    For masala powder:
    cardamom - 5 , cinnamon - 2" , cloves - 5 , kuskus - 1tsp
    Fry the above & powder.
    Now cook together in a pressurecooker or pan directly, cooked rice , dhal , groundnuts , both the powders, salt, haldi, 2 tsp tamarind paste & 2 cups of water after blending everything well. Cook for one whistle. Cool , open & temper with mustard seeds & broken red chillies in a mixture of ghee & gingelly oil. Serve decorated with coriander leaves.
    bisi bela.JPG
     
    Last edited: Dec 4, 2010
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  5. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Cabbage Bath - let us call it Muttaikose Saadam.

    Rice (thin, long variety) - 1 cup

    Chopped cabbage - 2 cups

    Salt

    To grind:

    Coconut grated - ¾ cup

    Green chillies - 3-4

    Pottukadalai (fried gram) - 2 tbsp

    To temper:

    Oil - 3 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Red chillies - 1-2

    Hing - ½ tsp

    Haldi - ¼ tsp

    Coriander leaves - 2 tbsp, chopped

    Cook rice so that grains are separate.

    In a kadai, heat oil, temper all ingredients & finally add chopped cabbage.

    Cover & cook cabbage in its own steam.

    When done, add ground paste & salt.

    Mix thoroughly & add rice & salt.

    Stir the mixture thoroughly from top to bottom so that cabbage & paste become a homogeneous mixture with rice.

    Garnish with chopped coriander leaves.

    Serve with any raita.





    cabbage bhath.JPG
     
    Last edited: Sep 2, 2006
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  6. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Ghuska Biryani - Ofcourse, my version is vegetarian !

    Basmati rice - 2 cups

    Ginger 1 ½” & Garlic 10-12 pieces - crushed together

    Cloves - 2

    Cinnamon - 1”

    Bay leaves - 2 pieces

    From 1 ½ cups grated coconut take

    Coconut milk - fairly thick - 1 cup

    Thin milk - 3 cups

    Curds - 1 tbsp

    Onions - 2 big, sliced

    Green chillies - 2, slit

    Chopped coriander leaves - 1 cup

    Pudina leaves - ½ cup

    Oil & ghee together - ½ cup.

    Soak rice for 20 mts & drain well.

    In a pressure cooker or big pan, heat the mixture of oil & ghee.

    When hot, add bay leaves, cinnamon & cloves.

    When fried, add chopped onions, when they become transparent, add crushed ginger-garlic.

    Then fry green chillies & add curds.

    Fry for 2 mtes & add rice.

    Fry well till colour changes.

    Add both oconut milks & salt.

    When it starts boiling, add coriander leaves & mint.

    WHEN THE WHOLE MIXTURE STARTS BOILING RAPIDLY, close the cooker, keep the weight & simmer the flame.

    Switch off after 10 mts.

    Open after 15 mts.

    Since it is cooked under pressure in a closed vessel, it tastes closest to dhum method of cooking of olden days & the flavour is very good.

    The usual side dish for this is Brinjal Masala.

    Note:

    If you extract coconut milk in 2 instalments, more cream will come out than in one instalment.
    DSCN0968.JPG
    ghuska biryani with bhaghara01.JPG

     
    Last edited: Feb 20, 2011
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  7. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Kadamaba Saadam - Different from Kadambam of Karnataka.

    Rice - 1 cup

    Tur dhal - 2 tbsp

    Tamarind paste - 2 tbsp ( more or less, according to your taste)

    Red chilli powder - 2 tsp

    Green chilli ground paste - 2 tsp (or finely minced)

    Vegetables:

    Small onions (peeled) - ½ cup (optional)

    Chopped keerai - 1 cup (can be any keerai, including drumstick leaves)

    Cubes of potato, seppankizangu, yam, koorkankizangu - 2 cups

    Pieces of clusterbeans, brinjal, banana, avaraikkai - 2 cups

    Mochai paruppu - ½ cup (or soak dry ones & cook)

    Cubes of sour mango - ½ cup

    Coconut grated - 1 cup (grind ½ cup fine)

    Gingelly oil - ½ cup

    Boil all vegetables except mango & onion.

    In a pressure cooker cook tur dhal with haldi in 1 cup of water for 2 whistles.

    Cool, open add rice & 4 cups of water.

    Cook till done.

    Add keerai first & cook.

    Then add cooked vegetables,mango, tamarind paste mixed with water, green chilli paste, red chilli powder & salt.

    Adjust to your desired consistency.

    Allow the mixture to boil well.

    Fry onions in 1 tbsp oil & add.

    Add ground & grated coconut.

    When all ingredients have blended well, break 4-5 fried appalams into pieces & add just before removing.

    Temper 1 tsp mustard seeds in half of the oil & add.

    Add remaining raw gingelly oil & mix well.


    I shall post " Morkuzambu Kadamba Saadam" separately.









    2n.jpg



    3n.jpg
     
    Last edited: Mar 19, 2011
  8. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Pattani Saadam - Very similar to Peas Pulao

    Basmati rice - 1 cup

    Peas - 1 cup

    Water - 2 cups

    Curds - 1 tbsp

    Bay leaves - 1

    Cloves - 2

    Cardamom - 2

    Onions - 2 medium – slice

    Mixture of oil & ghee – 3 tbsp

    Salt

    Crush the following together coarsely:

    Small onions - a handful

    Green chillies - 4

    Ginger - 1”

    Garlic - 5,6

    Chopped coriander leaves - ½ cup

    Soak the rice for 15-20 mts & drain.

    Heat the oil-ghee mixture in a pressure pan.

    When hot, add bay leaves, cloves & cinnamon.

    Add sliced onions & fry till they turn transparent.

    Next add the crushed mixture & fry till the raw smell goes.

    Next add peas & fry for 3,4 mts.

    Add curds & then add rice & fry till colour changes.

    Add water & salt.

    WHEN THE WHOLE MIXTURE STARTS BOILING RAPIDLY, close the cooker & keep the weight.

    Immediately simmer the flame & cook for 10 mts.

    Switch off & allow the pressure to drop.

    Open after 15 mts.

    Serve with a raita.




    pattani sadam IL.JPG
     
    Last edited: May 28, 2006
  9. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Kothamalli Saadam - The Green Revolution Starts !

    Starting with this, I plan to post pudina saadam, karuveppilai saadam & venthayakeerai saadam next.

    Thin variety of rice 1 cup

    Salt

    Grind to paste:

    Coriander leaves 2 cups (chopped)

    Green chillies 4-5

    Tamarind paste 1 tsp

    To temper:

    Mustard seeds 1 tsp

    Udad dhal 1 tbsp

    Oil 2 tbsp

    To garnish:

    Roasted peanuts 3 tbsp

    Soft white grated coconut - 2 tbsp (optional)

    Cook rice so that the grains are separate.

    Cool by spreading on a plate.

    Clean & chop the coriander leaves & grind the paste.

    Heat oil in a vessel, add tempering ingredients & then the paste.

    Fry till the raw smell goes.

    Add rice & salt.

    Mix well & remove.

    Garnish with roasted peanuts & grated coconut – it looks very attractive.

    Tip:

    (1) For all mixed rices, if we are using urad dhal or gram dhal for tempering, soak them for 1 hr. Then drain & spread on a cloth till dry. Then use it for tempering, they will be very crisp.

    (2) For this rice urad dhal or gram dhal or both together can be used. I prefer to use one dhal only for a rice. Since I use gram dhal for pudina saadam, I use urad dhal for this.

    (3)1 Tbsp of raw oil added at the end enhances the taste of any mixed variety of rice. This is also one's preference.

    coriander saadam.JPG
     
    Last edited: Feb 16, 2008
  10. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Karuveppilai Saadam - Curry leaves rice is becoming very popular, of late.

    Thin variety of rice - 1 cup

    Fresh curry leaves - 1—1 ½ cups (quantity is optional)

    Salt

    To fry in 1 tsp oil & powder:

    Red chillies - 5-6

    Pepper - 1 tsp

    Urad dhal - 1 tbsp

    Seasame seeds - 2 tsp

    Khus khus - 2 tsp

    To temper:

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    To garnish:

    Coarsely powdered groundnuts - 2 tbsp (optional)

    Cook the rice so that grains are separate.

    Dry roast the curry leaves on a kadai & powder ( a better alternative is to spread them on a plate & micro Hi for 4,5 mts, cool & powder – the green colour is beautifully maintained.)

    Cool the rice, add the made powder, curry leaf powder & salt.

    Temper as given & garnish.

    1 tbsp raw oil added at the end enhances the taste of any mixed rice.

    curryleaves rice.JPG
     
    Last edited: Aug 28, 2009
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