Bhaths, Pulaos, Rices & Saadams!

Re: Vegetable Biryani(1) - one of the many versions.

Dear Manju,
Don't worry about asking any doubt!
The rice should be grainy & the gravy thick. So they will alternate very well. Try & you will know!!
Love,
Chithra.

 

Jiffy Carrot Saadam - cook this in 10 mts flat!

Cooked, grainy rice - 2 cups

Powder:

Cinnamon 1cm, cloves 2, cardamom 2

Buy fresh carrot & grate.

Heat 2 tbsp oil & temper:

Bay leaf - 1

Ginger-garlic paste - 2 tsp

Thinly sliced onions - ½ tbsp

Red chillies, broken - 2,3

Slit green chillies - 2, 3

Grated carrot - 1 cup (or more)

The made powder

Salt

Cover & cook till carrots become soft.

Switch off & open.

Add rice & 1 tbsp ghee.

Mix well & add 1-2 tsp lime juice.

Garnish with coriander leaves & serve with chips or raitha.

 

Oats Bahala Bhath – my friend calls it a savoury creamy “dessert” !

Oats - ½ cup

Water - 1- 1 ½ cups

Milk - ½ cup

Curds - 1 cup

Salt

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Minced green chilli-ginger - 2 tsp

Hing - a pinch

To garnish:

Cucumbr pieces finely chopped, mango pieces, grated carrot, seedless grapes, pomegranate seeds, coriander leaves

Boil oats ioll soft in the mixture of milk & water.

Cool thoroughly & add curds & salt.

Temper as given & garnish.

Serve chilled.

I add flax seed powder or wheat bran, about 1 tbsp, before cooking or wheat germ or 1-2 tbsp after cooking. This is purely from the health point of view, not a must.

 

Dear Spandhana,
Believe me, I tried oats bisi bela! I sent it to my friend who is a Padmasri. She said, she was willing to give me her title for the dish, I made for her!
It is so good, do try.
Love,
Chithra.

 

Dear S,
I am yet to post oats bise bela. But I made it & "tried" it on my friend. She is a dancer & eats only oats & chappathis, no rice at all!
Love,
Chithra.

 

Instant Puliyodarai - don’t we always love puliyodarai??

Cooked rice (steaming hot) - 2 cups

Grind without adding water:

Coconut - ½ cup

Red chillies - 3,4 ( or to taste)

Tamarind paste - 2 tsp

Salt, hing, haldi & little jaggery

Roast on a dry tava & powder:

Dhaniya - 2 tsp

Pepper - ½ tsp

Til seeds - 2 tsp (optional)

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Urad & gram dhals - 1 tbsp each

Peanuts - 2 tbsp

Curry leaves - few

Make a small hole in hot rice in a plate or vessel & keep the ground paste.

Cover it with rice & keep the vessel closed for 15 mts.

Open, add the ground powder, salt & mix thoroughly.

Temper as given.