Mixed Rice Varities

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 30, 2006.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Coconut Rice

    img-20140803-wa0005.jpg

    1 Cup cooked rice
    1/2 Coconut
    2 Red Chilly
    1 Spoon Mustard Seeds
    1 Spoon Udad dal
    1 Spoon Channa dal
    Curry Leaves
    10 Cashew nuts
    Salt
    1 Spoon oil
    • Fry coconut in a dry pan still it becomes reddish. ​
    • Put cooked rice in a plate and spread it. Let it cool. ​
    • Add fried coconut on that. ​
    • Put a pan and pour oil. Make seasoning with mustard seeds, Udad dal, Channa dal, curry leaves, red chilly and cashew nuts. ​
    • Put all these on the rice. Mix gently without smashing the rice. ​
    • Add salt and mix well again. ​
    • Use avail as side dish for this. You can also fry Papad as side dish for this Coconut rice.
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ready Made Puliyodharai

    To make piliyodara we have to prepare tamarind paste.

    20130614_073655.jpg

    After it cools down to the room temperature, put it in a glass bottle and store it.
    When ever you want to prepare puliyodara, first you cook the rice and keep it in a big bowl or a tray and let the rice come to room temperature.
    Now put the pan and pour gingelly oil in it.
    Add mustard seeds, udad dal, Channa dal, kari patha, ground nuts or cashew nuts and 2 - 4 red chillies.
    After mustard seeds bursts, put the seasoning on the rice. Mix it without damaging the rice.
    Now you add the tamarind paste which we have already prepared and the A.P.P. also Add it as per your taste.

    20130614_073948.jpg
    And again mix the puliyodara. If you need more katta add tamarind paste.
    If you need more hot i.e. karam add the a.p.powder and if you need salt add that and prepare best puliyodara as per your taste.
    If you want to reduce hot you can add a spoon of sugar and mix the puliyodara.​


    A very tasty Iyengar puliyodarai is ready to eat. For this avial or vadam will be the best side dish. ​
     
    Last edited: Feb 21, 2008
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Brinjal Rice

    IMG-20150119-WA0026.jpg

    1 Cup cooked rice​
    200 Gms.. Brinjal
    2 to 4 teaspoons A.P.P.
    Salt to taste
    Oil for seasoning.​

    For Seasoning:​

    Mustard seeds, Udad dal, Channa dal, Curry leaves and Turmeric powder.​

    • First make seasoning and put finely cut Brinjal and fry them well by adding salt.​
    • Now add all purpose powder and mix well.​
    • Remove from the fire and add cooked rice and mix well.​
    • Serve with any type of raitha or fried pappadam.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Carrot Rice

    IMG-20140516-WA0007.jpg

    1 Cup Cooked Rice
    4 Carrots (grate them)

    For Seasoning:
    2 to 4 Red chilies
    Mustard seeds
    Udad dal
    Channa dal
    Asafetida Powder
    Turmeric Powder
    Salt
    Oil for seasoning.

    • Spread rice in a plate. Pour oil on that and mix well. ​
    • Make seasoning and put grated carrots and fry well. Add salt and fry well. ​
    • After carrot cooks put the mixture on the rice and mix well. ​
    • The colour full carrot rice is ready to serve. ​
    • Serve with vadam or some raithas.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Carrot, Cabbage and Peas Rice

    1 Cup Cooked Rice
    4 Carrots (grate them)
    1/4 cup Fresh Peas
    100 Gms. Cabbage (Chop)

    For Seasoning:
    2 to 4 Red chilies
    Mustard seeds
    Udad dal
    Channa dal
    Asafetida Powder
    Turmeric Powder
    Salt
    Oil for seasoning.​
    • Spread rice in a plate. Pour oil on that and mix well. ​
    • Make seasoning and put grated carrots, cabbage and peas. Fry well. Add salt and fry well and close the pan with lid. ( The peas must cook well.) ​
    • After peas cooks put the mixture on the rice and mix well. ​
    • The colour full carrot ,cabbage and peas rice is ready to serve. ​
    • Serve with vadam or some raithas.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Carrot & Onion Rice


    2 to 4 Red chilies
    Mustard seeds
    Udad dal
    Channa dal
    Asafetida Powder
    Turmeric Powder
    Salt
    Oil for seasoning.
    1 Cup Cooked Rice
    4 Carrots (grate them)
    1 Big Onion
    Curry leaves.


    • Spread rice in a plate. Pour oil on that and mix well. ​
    • Make seasoning and put grated carrots and chopped onions. Fry well. Add salt and fry well. ​
    • After carrot cooks put the mixture on the rice and mix well. ​
    • The colour full carrot and onion rice is ready to serve. ​
    • Serve with vadam or some raithas.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Jeera Rice

    IMG-20140515-WA0004 (2).jpg

    1 Cup cooked rice ( You can use left over cooked rice also for this)
    2 to 3 teaspoons Cumin Seeds
    5 Teaspoons Ghee
    Salt
    • Pour ghee in a pan and make seasoning with cumin seeds. ​
    • Switch of the stove and put the rice and mix well by adding salt. ​
    • Mix well and use. We can make this very quick and this will be very tasty. ​
    • Serve with fried pappad.​
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bahala Bath

    IMG-20141221-WA0001.jpg

    2 Cup Cooked Rice
    1 Cup Fresh Curd
    1/4 Cup Milk
    50 Gms. Butter

    For Seasoning:

    4 to 5 Green Chilly
    Mustard Seeds
    Udad dal
    Asafetida
    Curry leaves
    Ginger​

    • Smash the cooked rice with a scoop well. Add milk and smash again with butter.​
    • Make seasoning and put the seasoning with the rice.​
    • Add curd and salt and mix well.​
    • Delicious. Bahala bath is ready to serve.​
    Note: You can add grated carrot, small green grapes in Bahala Bath.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Curd Rice

    2 Cup Cooked Rice
    1 Cup Fresh Curd
    1/4 Cup Milk
    Asafetida powder
    1 sp. Fried and powdered udad dhal
    • Smash the cooked rice with scoop well. Add milk and smash.​
    • Just add asafetida powder and fried and powdered udad dhal mix well.​
    • Add curd and salt and mix well.​
    • Delicious curd rice is ready to serve.​
    • You can add grated carrot in this.​
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bisibela Bath 1

    This is a Karnataka dish. We can prepare many varieties of bisibela bath.
    Here let us see some varieties.
    Generally I will prepare the masala powder separately and I use that whenever I prepare bisibela.
    Like that I will recommend the same to you also.
    This will save time and it will be very easy to prepare bisibela when ever we like with out much strain.
    So first let us prepare the
    dry remade powder.

    Now let us see how to prepare bisibela bath. For this you can use the following vegetables.​

    • Potato
    • Onion​
    • Chow Chow​
    • Brinjal​
    • Beans​
    • Drum Stick​
    • Carrot​
    • Turnip​
    • Knol Khol​
    • Ash Gourd​
    • Cauliflower​
    • Green Peas​
    • Fresh Ground Nut​
    • Cashew Nut​
    • Double Beens (seed)​
    For Seasoning:​

    Mustard Seeds

    Turmeric Powder
    Curry Leaves​

    Ingredients to prepare bisibala bath
    • 2 Cups Cooked Rice ​
    • 1 Cup Cooked Thur Dal ​
    • 2 ~ 3 Cups Tamarind water / 2- 3 sp puli paste
    • Salt ​
    • 150 Gms. Vegetable Shortening ​
    • 150 Gms. Ghee or Oil ​
    • 4 ~ 5 Teaspoons of dry ready made bisibala bath powder
    • Fenugreek powder​
    1. First cut the veg. whichever you prefer from the list. Cook all of them except onion, with dal. ​
    2. Now put a deep pan and make seasoning. Add cut onions and fry well. ​
    3. Pour tamarind water, dry ready made bisibala bath powder, turmeric powder and salt. ​
    4. Bring it to a boil, now add thur dal and cooked vegetable and add fenugreek powder ​
    5. Let it boil for 4 to 5 minutes. Now sambar is ready. ​
    6. To prepare bisibala put another pan and pour ghee in that. Fry cashew nuts and fry. Then pour some sambar in that and put cooked rice also. Add some more salt if you need. ​
    7. Mix well. Bring it to a boil and pour extra ghee on that. ​
    8. Remove from the fire and mix well again. ​
    9. Now the delicious bisibala bath is ready to use. ​
    10. You can serve with potato chips, Fried Papad or any Raitha.
    Note: You can keep the extra sambar in fridge and use that some other time.


     

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