Bhaths, Pulaos, Rices & Saadams!

Discussion in 'Ask ChitVish' started by Chitvish, Oct 13, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Venthaya Pongal - full of the “methi-goodness” factor!

    Raw rice ( thin variety) - 1 cup

    Methi seeds - 1 tbsp

    Pepper 1 tsp & Jeera 1 tsp coarsely powdered

    Curry leaves

    Grated coconut - 2 tbsp

    Salt

    Ghee - 1 tbsp

    Oil - 1 tbsp


    To coconut add ½ cup warm water & extract milk.

    Wash rice & methi seeds.

    Add salt & 2 cups water.

    Pressurise like venpongal.

    Cool, open & add coconut milk.

    Mix very well & lightly mash.

    Temper pepper- jeera powder & curry leaves in a mixture of ghee & oil.

    Chopped cashews can also be added while tempering.

    This goes with any chutney or sambar.
    venthaya pongal.jpg
     
    Last edited: Dec 9, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tomato–Cheese Pulao - this is an Italian Dish!!

    Basmathi - 1 cup (soak for 30 mts & drain)

    Onion - 1, chopped very fine

    Carrot & beans, chopped - 3 tbsp, each

    Tomato puree - ¾ cup (blanched & pureed)

    Sugar - to taste

    Grated cheese - 100gms ( I used Cheddar)

    Ghee + oil - 2 tbsp

    Salt
    Risotto Pulao-1.jpg
    I lightly steamed the vegetables instead of cooking with rice – it is your choice.

    Heat oil+ghee in a pressure cooker & sauté the onions.

    Next add rice, vegetables, tomato puree & 1 ¼ cup water.
    Risotto Pulao-2.jpg
    When it starts boil, keep the lid with the weight, simmer & cook for 7-8 mtes.

    Cool, open, add half the cheese and close again.

    Simmer for 2-3 mts more.

    Cool , open & add the remaining cheese.
    Rosotto Pulao-3.jpg

     
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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Jiffy Lapsi Bisibela - makes a full meal!!

    This recipe is based on
    Instant Sambar Powder

    Lapsi (wheat rava) - 1 cup (pre-roasted)

    Oil - 2 tsp

    Carrot, beans, peas, cabbage cut into cubes - 1 cup

    Sambar powder - 3 tbsp

    Little salt

    Tomatoes - 3, chopped

    Tamarind paste - 2 tsp (optional)

    To temper:

    Oil + ghee - 1 tbsp

    Red chillies - 2,3

    Mustard seeds - 1 tsp

    In a pressurepan, heat oil & roast lapsi.

    Next add vegetables, tomatoes & sauté.

    Add 3 cups of hot water +sambar powder + little salt.

    If adding tamarind paste, add now.

    When the mixture starts boiling, close the pan & keep the weight.

    Simmer & cook for 10 mts.

    Cool, open & temper.

    Garnish with chopped coriander leaves.

    Serve with any raitha.
    jiffy lapsi bisibela.jpg


     
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Hyderabadi Khichdi - I learnt this from a TV programme!!

    This should be made grainy & not mushy.

    Basmathi - 1 cup (250 gms) – wash, soak for 10 mts & drain

    Tur dhal - ¼ cup ( soak for 30 mts in hot water)

    Cinnamon - 2 “

    Cardamom & cloves - 4, each

    Onions - 2, sliced thin & long

    Ginger-garlic paste - 2 tsp

    Green chillies - 3,4 – slit long
    H'badi kichdi-1.jpg

    Salt, haldi

    Oil - 2 tbsp

    In a pressure pan, first add the drained tur dhal & 2 cups of water.
    Let it start boiling & simmer, covered.

    In a kadai, heat oil & add spices.

    When they splutter, add onions & green chillies.

    Saute till onions turn glossy & add Ginger-garlic paste .

    Next add rice & haldi.
    H'badi kichdi-2.jpg

    Fry for 3-4 mts & add all ingredients to the boiling dhal in the pan.

    Add salt & close with weight, when vigorous boiling starts.

    Simmer & cook for 10 mts.

    Switch off, cool & open.
    H'badi kichdi-3.jpg
    Add 2 tsp ghee for a nice flavour.

    Serve with any spicy gravy.
    H'badi kichdi-4.jpg
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Palak-Coriander- Khichdi - as tasty as colourful!

    Use split moong dhal with green skin.

    Khichdi dhal - 1 cup

    Basmathi - ½ cup

    Water - 6 cups

    Grind to a paste:

    Raw chopped palak - 2 cups

    Chopped coriander - 1 cup

    Green chillies - 2, 3

    To temper:

    Oil & ghee - 2 tbsp

    Chopped garlic - 1 tbsp (optional)

    Mix dhal & rice & soak for 30 mts.

    Drain, add water, little salt & pressure cook in a vessel, inside pressure cooker for 10 mts on sim after the first whistle comes.

    Cool & open.

    Heat oil, temper & sauté the green paste till raw smell goes.

    Add to khichdi, mix & serve.

    Serve with khadi or curds. Here it is served with Omum Morkuzambu.
    palakkichdi-khadi.jpg
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Milk White Pulao - serve with a spicy colourful sabji!

    This is an ideal dish for a children's party.

    Basmathi - 1 cup

    Milk - 2 cups

    Carrot+beans+peas - 1 cup (cubed and boiled with salt)

    Oil +ghee - 2 tbsp

    Chopped onion - ½-1 cup

    Ginger-garlic paste - 1 tbsp (or to taste)

    To temper:

    Oil + ghee - 2-3 tbsp

    Cinnamon - 1”

    Salt

    Cook rice in milk till grainy but soft.

    Heat oil+ghee & add cinnamon.

    When it sizzles, add onion & sauté till glossy.

    Now add vegetables (well-drained), cooked rice & enough salt.

    Mix gently till uniformly blended.

    Serve hot with any spicy sabji.

    Milkwhite pulao-1.jpg
     
    Last edited: Jul 24, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Amla Rice (nellikai saadam) - super o super!

    his is a stirfry rice as well.

    Cooked rice - 2 cups (grainy)

    Amlas (gooseberries) - 8 (deseed & cut into segments)

    Fry in 2-3 drops of oil:

    Red chillies - 3,4 (more to taste)

    Methi seeds - 1 level tsp

    Hing - ¼ tsp

    And grind with:

    Deseeded amlas

    Grated coconut - ½ cup

    Musard Seeds - ½ tsp (optional)

    salt, haldi

    To temper:

    Oil - 2 tbsp

    Mustard seeds - 1 tsp

    Curry leaves - few

    Spread the cooked rice on a plate & mix the ground paste well with it.

    Temper as given & pour over.

    Toss well & garnish with 2 tbsp freshly grated coconut & coriander leaves.

    Serve with raitha or kootu.

    amla rice.JPG
    amla.jpg
     
    Last edited: Aug 3, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Chutney Rice - meal by itself !

    This can be made grainy or soft,as per one’s preference. Goes well with anyroast curry, chips or raitha.

    Cooked rice - 1 cup

    Roast in ½ tsp oil:

    Red chillies - 3-4 (or to taste)

    Urad dhal & gram dhal - 1 tbsp each

    Hing - ½ tsp

    And grind with:

    Coconut - ½ cup

    Chopped coriander leaves - ½ -1 cup

    Tamarind paste - 1 tsp

    Salt

    Cool the rice, add the cooked paste & mix uniformly.

    Add 2 tsp hot ghee for a nice flavor.
    chutney rice.jpg
     
    Last edited: Aug 27, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Coconut Milk Rice - call it Pulao, as well!

    I used Basmathi – but you can use any thin variety because it is the coconutmilk flavour which is important.

    Rice - 1 cup

    Freshly grated coconut - ¾ cup ( add 1 ½ - 2 cups warm water & liquidize to get 2 cups of milk)

    Oil +ghhee - 2 tbsp

    Cinnamon - 1’

    Cloves - 4-5

    Cardamom - 4,5

    Cashews - 7,8 (lightly roast dry)

    Big onion - 1, sliced thin

    To garnish;

    Lemon slices & chopped coriander

    Wash & soak the rice for 15 mts & drain.

    In a pressure pan, heat oil & ghee & add spices & next onion slices.
    (Remove some to garnish.)

    Next add rice & sauté for a few mts.

    Then add coconut milk, salt &cashews.

    When the mixture boils, close, keep the weight & simmer the flame.

    Switch off after 10 mts.

    Cool, open & garnish with reserved, sauted onions, coriander leaves & lemon wedges.

    Serve with any hot & spicy sabji.

    Add peas or tiny carrot cubes optionally.
    coc milk rice.jpg
     
    Last edited: Aug 30, 2009
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Mixed Nuts Pulao - ideal for non-spicy people!

    Basmathi - 1 cup

    Bay leaf - 1

    Peppercorns - ½ tsp

    Chopped onion - 1 cup

    Green chillies-ginger-garlic minced - 1 tbsp (or more to taste)

    Tutti frutti - 2 tbsp

    Chopped cashes & almonds +raisins - ½ cup

    Salt

    Coconut milk - 1 ½-2 cups (from ½ cup coconut)

    Oil + ghee - 2 tbsp

    Cook basmathi grainy with little salt & coconut milk.

    Heat oil+ghee & first roast the nuts & raisins & remove.

    Add the minced ingredients, lightly fry & add onions.

    When onions turn glossy, switch off.

    Add rice, salt & mix.

    Garnish with roasted nuts just before serving.

    Serve with a spicy kurma.
    mixed nuts pulao.jpg
     
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