Bhaths, Pulaos, Rices & Saadams!

Oh, my dear Vidya,
You are unbelievable ! You are superfast :yes: .

The picture is much more colourful than mine. I now feel that mine looks less colourful ! I wish one can eat the fruits surrounding the bhath also ! They tempt me no end!!
But you know exactly how I feel ?

பெற்ற பொழுதும் பெரிதுவக்கும் தன் மகனைச்
சான்றோன் எனக்கேட்ட தாய்

I only pray, you realise how profound, my two simple words "thank you" are.
I cannot ask for more. It is just a little more than an hour that I posted !!
Love,
Chithra.

 

Fried Rice with Beansprouts & Nuts – Let us go Chinese, for a change !

Long-grain rice - 1 ½ cups ( do not use Basmathi)

Water - 6 cups

Bean sprouts - 2 ½ cups

Spring onions - 4, peeled & minced

Finely chopped spring onion tops - 1 cup

Raw peanuts - ¼ cup

Shelled walnuts - ¼ cup

Oil - 6 tbsp

Ajinomoto - ¼ tsp (optional)

Soya sauce - 4 tbsp

Salt

Cook rice as given in
http://www.indusladies.com/forums/showpost.php?p=6642&postcount=22

Heat the oil & fry walnuts & peanuts until brown.

Drain & set aside.

Heat the remaining oil in a pan & stir fry the onions, beansprouts, ajinomoto & salt over
a high flame for 3-4 mts.

Add rice, soya sauce & spring onion tops

Stir fry over a high flame for 3-5 mts.

Garnish with fried nuts.

Serve with special sweet & sour vegetables.

 

Masala Bath – a “cross” between pulao & saadams !

Goda masala is a Maharashtrian masala which gives a unique taste. This can be atore bought.

Rice( thin variety ) - 1 cup

Onion - 1 medium – cut thin & long

Peas - ½ cup

Potato - 1 medium - cut thin & long

Tindli ( kovakkai) - ½ cup - cut thin & long

Oil - 4 tbsp

Bay leaves - 2

Chilli powder - 1 tsp

Goda masala - 3 tsp ( this is available in departmental stores)

Salt

Crush together:

Copra - 3 tbsp

Dhaniya - 1 tbsp

Jeera - 1 tsp

Garlic flakes - 4,5

Ginger - ½ “

Green chilli - 2

To garnish:

Chopped coriander leaves - 2 tbsp

Wash, soak rice for 15 mts & drain.

Heat oil in a pressure pan & add bay leaves.

When they sizzle, add onion & frt till they turn glossy.

Add the vegetables & fry for a few mts.

Now add crushed masala & fry well.

Lastly add rice & fry till it becomes stiff.

Add goda masala, chilli powder & salt.

Pour 2 ¼ cups of water ( for vegetables also) .

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

Reduce the flame & cook for 10 mts.

Cool & open.

Garnish with coriander leaves.

Goes well with any raita or chips or green salad.

 

Poha-Pumpkin Bahala Bhath - No cooking, only mixing !

The dieticians here strongly recommend uncooked poha to be eaten regularly.

So I tried making bahala bhath with raw white pumpkin & soaked poha. A friend says it is a nature-cure diet. Thee is no cooking involved, except tempering.

Grate ( do not chop) white pumpkin, take in a thin white cloth & squeeze out the juice completely. Red poha is best from a dietician’s point of view.

Pumpkin juice - 1 cup

Poha ( ground to rava consistency) - ¾ - 1 cup

Fresh curds - 2 cups

Chopped cucumber - ¾ - 1 cup

Salt

To temper:

Oil - 1 tsp

Mustard seeds - 1 tsp

Chopped green chillies - 2 tsp

Hing - 1/ 2 tsp

To garnish:

Mango slices & Coriander leaves.

Soak poha in pumpkin juice till soft.

Mix that with squeezed pumpkin, salt, curds, cucumber & mix well.

Temper as given & garnish.

 

Brown Rice: - Ideal to go with Vegetarian Dhansak

This is a very popular, flavourful roice ideal for parties. Besides dhansak, it goes with masala dhal as well.

Basmathi - 1 cup

Water - 2 cups ( varies with rice )

Onion - 2 medium, chopped lengthwise

Melted ghee - 2 tbsp

Pepper - 1 tsp

Cloves - 4, 5

Cardamom - 3, 4

Jeera - ½ tsp

Cinnamon - 1 “

Salt

Wash & soak rice for 30 mts.

Drain well & keep ready.

In a pressurepan, heat ghee & temper all the spices.

Now add 1 tbsp sugar & simmer it to caramelize.

Next add onions & fry till they get coated with caramel colour.

When done, add rice & fry for a while till the rice stands in peaks.

Add water & salt.

When the mixture starts boiling vigorously, close the cooker & keep the weight.

Lower the flame & cook for 10 mts.

Cool & open.

This goes very well with Vegetarian Dhansak.


Please refer to

http://www.indusladies.com/forums/59603-post140.html

 

Dear Sowmi,
I have edited & done the corrections.
Thanks for alerting me.
Love,
Chiths.

 

Corn & Methi Pulao – a colourful, tasty, easy pulao:

Basmathi - 1 cup

Boiled corn kernels - 1 cup

Methi leaves - 1 cup ( picked, washed & pat dried)

Small onions - ½ cup ( cut lengthwise)

Grated coconut - 1 cup

Salt

To temper:

Oil + ghee - 2 tbsp

Bay leaves - 2 pcs

Cinnamon - 1”

Cloves - 4

Cardamom - 4

Pepper - ½ tsp

Soak the rice for 30 mts & drain.

Add 2 cup of warm water to the coconut, blend & extract the milk.

Make it up to 2 cups.

Heat 1 tbsp ghee in a pressure pan, add rice & fry till it stands in peaks.

Remove & set aside.

Now add the remaining ghee & temper as given.

When they have popped, add onions & fry for 3 mts.

Next add the methi leaves & fry till they shrink well.

Finally add the corn & sauté lightly.

Now add the rice, coconut mik, red chilli powder & salt.

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

Lower the flame & cook for 10 mts.

Cool, open & serve with any raita.