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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    Celery-Garlic-Sprout Rice - yet another stir-fry!

    Cooked rice - 1 cup ( grainy)

    Chopped celery & sprouts - 2 tbsp each

    Chopped garlic - 1 tbsp

    Pepper - 1 tsp (powder fresh)

    Oil - 1 tbsp

    Salt

    Heat oil & fry garlic till brown.

    Add celery first, fry a little & then add sprouts.

    Add rice & freshly powdered pepper.

    Add salt & mix well.

    Simple to make, but very tasty.


    celery rice.jpg
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lapsi Vangibhath -delicious!!

    Use the bigger grains of lapsi, called fada lapsi (broken wheat) in place of rice. Take 1 cup.
    Select fresh tender brinjals & cut thin & long.Take ½ kg.
    Cook lapsi (lightly roasted in 1 tsp oil) with 2 ½ - 3 cups water, inside a vessel in the pressurepan, for 10 mtes on sim, after first whistle. Cool & separate grains.

    Mix 1 tsp tamarind paste with ½ cup of water + haldi.

    Roast in ½ tsp oil & powder:

    Red chillies 4-5

    Urad dhal - 2 tsp

    Gram dhal & dhaniya - 4 tsp each

    Cinnamon - 1”

    Copra - ½ cup

    Hing.

    Cook lapsi with little salt & keep ready.

    In a kadai, heat 2 tbsp oil, temper 1 tsp mustard seeds & curry leaves & add washe & drained brinjals.

    Cover & cook in its own steam.

    Halfway through, add tamarind water.

    When cooked, add the made powder, salt & mix well.

    Finally add lapsi, mix well & switch off.

    Garnish with roasted cashwnuts & coriander leaves.


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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lapsi Briyani - indulge, non-rice eaters!!

    For this,big sized broken wheat, also called Fada lapsi should be used.


    Cook 1 cup lapsi, quite grainy, but well cooked.

    Make the gravy quite spicy because the dish should not taste bland after soaking the cooked wheat..

    In a saucepan, heat 4 tbsp oil & add in the following order:

    Bay leaf - 1

    Cinnamon - 2 1” pieces

    Cardamom & clove - 5 each

    Onion juliennes - 1 cup

    Add haldi & a pinch of salt now; let the onions shrink well.

    Add:

    Ginger-garlic paste - 1 tbsp

    Carrot choppd - 1 cup

    Beans chopped & peas - ½ cup each

    Red chilli powder - 2 tsp

    Saute well & add:

    Curds (one day old & slightly sour) - ½ cup

    Chopped tomatoes - ½ cup

    Choped coriander & mint leaves - 2-3 tbsp each

    Geen chillies, slit - 2, 3

    Salt

    Stir till the entire thing becomes a mass.

    Add ½ cup of water & simmer.

    When slightly gravyish still, add cooked lapsi

    Stir very gently but mix thoroughly.

    Keep covered to allow for soaking.

    They will become soft but grainy.

    Serve with curds + appalam

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    Last edited: Apr 7, 2011
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Gonkura Bhaath - try with rice or lapsi.

    This tastes very similar to puliyodarai & is ideal for lunch packs.

    Clean, wash & chop gonkura leaves. Boil 2 cups in a cup of water for 2-3 mtes & strain completely. Now grind the boiled leaves with 1 tsp of tamarind paste & 2-3 green chillies (to taste).

    Cookk rice or lapsi, soft but grainy with a pinch of salt & 1 tsp oil. Coolo thoroughly.

    In a pan, heat 1 tbsp oil & temper with:

    Mustard seeds - 1 tsp

    Red chillies - 2-3

    Gram dhal - 1 tbsp ()soaked for an hour & drained)

    Hing & curry leaves

    Now add the paste, salt & saute till the volume shrinks.

    Simmer, add the rice & toss well.

    Serve garnished with roasted peanuts & casewnuts.

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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Palak Bisibela - my invention!

    Basmathi - 1 cup

    Tur dhal - ½ cup

    Chopped palak leaves - 3 cups

    Salt

    Water - 5 cups

    Soak rice+dhal for 30 mtes, wash & drain.

    Cook with all the above ingredients in a pressure pan – when the mixture starts boiling, add salt, 1 tbsp instant bisi bela masala, close, keep the weight & simmer for 15 mtes.

    Cool & open. Lightlly mash.


    Temper in 1 tbsp, each ghee + oil

    Red chillies - 2


    Mustard seeds - 1 tsp


    Hing

    Finely chopped garlic - 1-2 tbs

    Serve with plain curds & papad.

    To make instant bisi bela masala:
    Fry in ½ tsp ghee:


    Dhaniya - 1 tsp

    Red chillies - 2 (or more)


    Cinnamon - ½ “


    Urad & gram dhals - ¼ tsp each


    Pepper - ½ tsp


    Copra - 2 tbsp


    Maratti moggu (a spice) - 1

    Powder.


    palak bisibela.jpg
     
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Panchmel Khichdi - five grains in one dish!

    Take ¼ cup each of:

    Basmati rice

    Tur dhal

    Gram dhal

    Khichdi dhal

    Masoor dhal

    Mix together, wash & soak for 30 mtes.

    Drain & keep ready.

    In a pressure pan, heat

    Oil + ghee - 2 tbsp

    Temper:

    Cinnamon - 1 “

    Cloves & cardamom - 3-4 each

    Red chillies - 3, 4

    Minced garlic - 1 tbsp (or to taste)

    Chopped onions - 3-4 tbsp (optional)

    Minced green chillies + ginger - 1 tbsp

    Haldi


    Add the drained dhals & twice the volume water (of the total 5 grains).

    Adding any vegetable is optional, at this stage.

    Add salt & when it starts boiling vigorously, close the cooker, keep the weight & simmer the stove.

    Switch off after 10 mtes.

    Cool, open & top with ghee.


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  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Methi Lapsi Bhaath - I added tomatoes for a tang!!

    Cook Fada lapsi (big grains) grainy adding a pinch of salt & 1 ts oil & keep it cold.

    For 1 cup of cooked lapsi 1 cup of chopped methi leaves + one tomato will be correct.

    Fry in a drop of ghee till golden & powder:

    Red chillies - 2

    Papper - ¼ tsp

    Urad & tur dhals - ½ tsp, each

    Dhaniya - 1 tsp

    jeera - ¼ tsp

    Copra - 2 tsp

    In 1 tsp oil, first sauté methi lives till they shrink well & keep aside.

    Next saute tomatoes with a pinch of salt, till soft.

    Add the made powder, methi, salt & mix well.


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  8. Chitvish

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    Lapsi - Mint Pulao - try with fada, the broken wheat!!

    I do not add much spices to this dish, since they mask the pudina flavour greatly. By this recipe we get a rice which has fully absorbed the flavour of only pudina.

    Fada _big grained broken wheat - 1 cup

    Onion - 2 – chop ( optional)

    Pudina leaves - 1 cup – do not chop with knife, but pinch with hand for best flavour

    Lime juice - 2 tsp

    Water - 21/2 cups ( or less, depending on the fada)

    Ghee - 3 tbsp

    Cinnamon - 1 “

    Cloves - 4

    Shahjeera - ½ tsp

    Salt

    Wash & soak fada for 15 mtes.

    Drain & keep ready.

    Heat ghee in a pressure pan & fry cinnamon, cloves & shahjeera.

    Then add chopped onion & saute till they become glossy.

    Add fada & fry for a few mts.

    Add water, salt & pinched pudina leaves.

    When the mixture starts boiling, close the cooker & put the weight.

    Immediately simmer the flame & cook for 10 mts.

    Cool, open, add lime juice, mix well & keep it closed for sometime till you serve.

    A simple raitha goes well with this.

    Note:

    Pudina, pinched by hand & added raw when water is boiling, gives a different & nice flavour.

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  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Curd Quinoa - exactly like curd lapsi!!

    Our locally available VARAGU/VARAGARISI is ideally suited too.

    Wash thoroughly & cook quinoa till soft, in a mixture of water & milk with a pinch of salt.

    Cool thoroughly & mash till soft.

    Add curds, cucumber & mango pieces.

    Temper in 1 tsp oil with mustard seeds & chopped green chillies.

    Serve chilled.

    You can add citrus fruits for additional taste.


    In the second photo, I tempered with crushed curd chillies & added sauted raisins & grated carrot.

    july8 002.jpg

    curdquinnoa2.jpg
     
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