Showing posts with label Rice Dishes. Show all posts
Showing posts with label Rice Dishes. Show all posts

Tuesday, March 25, 2014

Vangi Bath | Brinjal Rice


Vangi bath

Vangi bath is a authentic Karnataka dish & I enjoyed it @ sagar's for many years while I stayed in bangalore. This is also one of the dishes that is more often made in my house & it's our favorite.


Vangi bath

Prep Time-15mins | Cooking Time-30mins | Yields-4Servings 
Ingredients:
4Cups cooked basmati rice or 2Cups uncooked basmati rice
7Small brinjal or 2Chinese brinjal sliced
1Medium onion chopped
2Tbs peanuts
1Tbs mustard seeds
2Red chili's cut equally 
2Green chili's sliced
4Tbs vangi bath powder
2Tbs oil
Salt for taste
2Tsp lemon juice (Adjust as needed)
1/2Tsp of hing
Few curry leaves 
Directions
- Cook rice with 3&1/2 cups water and cool it for a while.
- Heat a pan with oil add mustard seeds, hing, curry leaves, chili's & peanuts. Once the mustard starts jumping add onion to pan.
- Fry till onions are translucent.
- Add the chopped brinjal to it and close the pan with
a lid. Allow them till they are done.
- Once veggies are cooked add vangi bath powder, salt to pan. Switch off heat after 1min & add lemon juice to pan. Mix them well.
- Mix rice & brinjal mixture with rice. Adjust salt & lemon juice if needed. Allow the rice to sit for 30mins before serving as all the flavors with set perfectly.
- Serve with papad or potato chips.


Vangi bath

Note:
- You add tamarind pul instead of lemon in case if you don't like. 
- This is a spicy dish, if you want it less spicy just avoid adding gree chili's in the dish. 
- Add cashews along with peanuts if you like.


Vangi bath

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Thursday, March 20, 2014

Fried Pineapple Quinoa


Fried Pineapple quinoa

Fried pineapple quinoa is a variation of pineapple fried rice. I came across this similar dish with pineapple on a blogger friends site & just fell for it. This is a dish of bursting flavors & will leave you amazed with every bite. 


Fried Pineapple quinoa
Prep Time-5mins | Cook Time-10mins | Yields-2 Servings
Ingredients
1Cup cooked Quinoa
1/2 onion finely chopped
2Carrots sliced
1Small bell pepper sliced
1Cup fresh pineapple pieces
1Tsp ginger garlic
1Green chili sliced
1Tsp garam masala or curry powder 
1/2Tsp red chili powder (Adjust acc.)
1/4Tsp soy sauce
1Tbs oil
Salt for Taste
Pinch of sugar (Optional)
Garnish
Few spring onions sliced
2Tsp toasted coconut flakes 
Fried Pineapple quinoa
Directions
- Heat a wide pan with oil. Add ginger garlic paste to pan & fry it for few seconds. To that add onion & green chilli's. Stir fry them for 1min. 
- Now add pineapples, bell pepper & carrots to pan & stir fry. Add chili powder, salt & garam masala powder to pan & close it with a lid for 2mins.
- Add cooked quinoa to pan along with soy sause & stir fry it for few seconds.Adjust salt & chili powder if needed. 
- Switch off heat & garnish with spring onions & toasted coconut flakes. 
Note 
- Instead of quinoa you can use rice. 
- You can replace garam masala powder with curry powder of your choice.

Fried Pineapple quinoa

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Monday, January 27, 2014

Pulihora | Puliyodhara | Chitranna | Tamarind Rice



Pulihora

Pulihora, a tangy flavored dish is a very well known dish in south indian states. Though it has different names based on a state, but the preparation remains almost same with little changes.The main ingredient of this dish is tamarind pulp & the seasoning we add enhances the flavor of it. This is a festive dish & is offered to god as prasad. It is also believed that offering this dish to lord vishnu is very auspicious.

Pulihora

Ingredients
4Cups cooked rice
Pulihora mix 
2/3Cup thick tamarind pulp
2Green chili's
1Tbs methi powder
1Tsp turmeric
Salt for taste 
1Tsp sugar
1/4Cup of oil
2Tbs mustard
4Tbs chana dal
4Tbs urad dal
5Red chili's cut equally
3Tbs peanuts or cashew nuts
1Tsp hing(Asafoetida)
Cilantro for garnish
Directions
- Heat a pan with oil & to that add mustard, chana dal & urad dal, green chili's, peanuts or cashews & red chili's. 
- Stir fry them till the dal & cooked to light brown color.Now add tamarind, turmeric, salt, sugar & hing to pan. Stir till the tamarind pulp becomes thick & switch off heat. Last add the methi powder to the mix. 
- Add the pulihora mix to rice & adjust salt if needed.
- Garnish with cilantro & serve.
Note: 
- I used a thick tamarind pulp & it took less cooking time for the mix. 

Pulihora

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Friday, September 13, 2013

Nimmakaya Pulihora | Lemon Rice

@ Ammaji Kitchen
Lemon Rice is a most comforting & easy dish. I love to have this rice at any time of the day. Making this dish is easy & tastes very delicious too. I love this dish very much when my mom makes it. She is a good cook & I love observing her while she cooks. The simplest changes she makes to the dish do bring a lot of difference in the flavors. My mom makes this lemon rice for dinner on weekdays. She generally uses a little more of seasoning than I used here. It tastes heaven. So sharing my comfort food recipe with you all here.
@ Ammaji Kitchen
Prep Time:10mins 
Cook Time:1hr {Includes cooking rice & cooling it off}
Serves:2-3people
Ingredients 
2Cups uncooked rice /4Cups cooked rice 
4Cups water
Few curry leaves 
2Tbs oil
Juice of 2 lemons
Salt 
For Seasoning
2Tbs mustard seeds
2Tbs chana dal 
2Tbs urad dal 
1/4Cup peanuts
6Red chili's cut into half
3Green chili's slit into half
1Tbs grated ginger
2Tsp turmeric
2Tsp hing
1/4 Cup oil 
Cilantro for garnish
Directions 
- To cook rice add in rice, oil, curry leaves & water to the cooking bowl. Cook rice accordingly & cool it before making lemon rice.
- Heat pan with oil. To that add channa dal, urad dal & peanuts. 
- Allow them to fry till channa dal changes a little color. 
- Add mustard seeds, ginger, green & red chili’s to pan. Once the mustard starts jumping add hing & turmeric to pan & switch off heat. 
- Take a wide pan or plate. Add cooked rice & seasoning to it. 
- Next add lemon juice & salt little by little according to your taste. 
- Sprinkle coriander & mix it well. Taste the rice & adjust taste if needed. 
- Allow rice to sit for 30mins before you serve.  
- Serve it with your favorite chutney & enjoy.
@ Ammaji Kitchen
Note
- Cook rice according to your convenience. Electric cooker is my to go everyday & cooked rice according to it's instructions
- Using basmati rice will give a nice texture to the dish. I don't feel using basmati for south indian dish. Don't feel authentic.
- Allow the seasoning to cool before you touch it or there is a chance you might burn your hand. 
- Every lemon is different  & some have too much of juice. So add little by little as said above to avoid too much tanginess to the recipe.
@ Ammaji Kitchen
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Friday, August 16, 2013

Bisi Bele Bath

Bisi bele bath is one of my hubby's favorite dishes. Mostly I make it on lazy weekends to wind up my cooking section fast. I love replacing Indian rice with Korean rice, as it is sticky & flavorful. There is nothing much to say about this recipe as almost everyone would have made & tasted it.


Ingredients 
3 Cups cooked rice
½ Cup toor dal
1 Big onion sliced
3 Big tomatoes chopped
3 Carrots grated
½ cup green peas
1 Tbs tamarind pulp (Adjust accordingly)
2 Tsp red chili powder (Adjust accordingly)
¼ Tsp turmeric
1 Tbs bisi bele bath powder / sambar powder
½ Cup coconut cream / coconut milk
¼ Tsp sugar
1 Tbs olive oil
Salt
Seasoning
1 Tbs olive oil
2 Tbs peanuts
1 Tbs channa dal
1 Tbs urad dal
1 Tbs mustard & jeera
5 Red chilis
1Tsp hing
Few Curry leaves
For Bisi bele bath powder 

1/2 Tbs chana dal
1/2 Tbs urad dal
2 Tbs dhaniya (Coriander seeds)
¼ Tsp methi (Fenugreek seeds)
4 Red chilis
3 Cloves
2 Elachi
1 Inch cinnamon stick
2 Marathi mogga
¼ Cup curry leaves


Heat a pan with one-tablespoon oil. Add onions to pan & fry them till they turn translucent. To that add tomatoes, carrots & peas & sauté them for 5 mins. Switch off heat & allow it to cool. (Sautéing the veggies enhances the taste) Now pressure-cook toor dal & sautéed veggies for 2 whistles.Heat a pan & dry roast the powder ingredients. Switch off heat & let them cool before grinding.


Take a wide pan or a bigger vessel to mix the rice & toor dal.  Heat the pan with two tablespoons of oil & to that channa dal, urad dal & peanuts. Fry them well & last add mustard & jeera, redchillis, curry leaves & hing. To that add the toor dal mixture along with 4 cups water. Now add the tamarind, turmeric, red chilli powder, bisi bele bath powder, coconut cream or coconut milk, sugar & Salt. Mix them well & taste it for the flavors. Now slowly mix the cooked rice to the gravy. If necessary add another 2cups water & bring it boil. Allow it cook on low heat for 10mins & switch off heat.


Serve warm with papad or boondi. 
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Sunday, July 21, 2013

Kattu Pongal with Quinoa | Khara Pongal with Keenwah | Quinoa Ven Pongal

Ven pongl is a well know break fast dish in south India.It's a combination of rice & moong dal with a kick of black pepper to it.I'm gonna share a little healthy version of pongal made of quinoa & dal here.The texture looks dry & you can change it to a creamy one by adding a little extra water while cooking. 


2 Servings 
Ingredients
1 Cup dry quinoa
1/2 Cup moong dal 
1/2 Cup coconut powder
1&1/2 Cup water 
Salt 
Seasoning
1 Tbs mustard seeds 
1 Tbs Jeera
2 Tbs ghee or butter
1 Tbs chopped or grated ginger
2 Tbs black pepper powder
2 Red chili's 
2 Tbs peanuts
Few curry leaves 


In a pressure cooker take quinoa, dal, coconut & salt with 1& 1/2 cups of water. Cook it for 2 whistles & switch off heat.
Heat a pan with butter. To that add peanuts and fry them for few seconds & to that add mustard seeds, jeera, ginger, pepper powder red chilis & curry leaves. Fry them till mustard starts jumping & off heat.
Now transfer the contents directly to pan while it is hot & mix well with the seasoning.
Allow it to sit for ten minutes & serve with chutney.

Thursday, September 22, 2011

Mexican Tomato Rice


Mexican tomato rice is a little different version of Indian Tomato rice.This tangy rice is a yummy dish which can be prepared with less effort & spices.
I did some changes to the recipe which can be good to Indian taste buds & served it with peanut chutney & curd :)


Ingredients

2 Cups of rice
1 Cup onions chopped
4 Garlic cloves finely chopped 
2 Red chillis sliced
2 Cups of tomatoes diced 
2 Tsp cumincoriander powder
1 Tsp garlic chilli powder
Cilantro for garnish 
1 Tsp olive oil
1 Tsp jeera
Salt 

Seasoning
2 Tsp Olive oil
1 Tsp Mustard 


Heat a pan with oil add jeera to it. Fry till they start jumping & add rice to pan. Do a lite fry of rice. Cook rice with 4 cups of water ( Varies with rice) & once it is done cool it.
Now heat a pan with oil add garlic and chillis. Fry them till garlic is done or turns brown.Then mix onion to pan and fry it till they turned transparent.Add tomatoes to pan along with salt and allow them to cook with a closed lid. 
Once tomatoes are done add cumincoriander , chilli powder to pan. Cook them for 10mins & switch of heat.
Mix tomato mixture carefully to rice without breaking it & garnish with cilantro. 

Serve with Tortilla chips or Indian chutney  or with curd.


Note:
1. I used sona masuri rice.You can replace it with basmati rice if you want. 
2. Replace green chillis with jalapenos for more spiciness.