Coriander and Spinach Rice

• Ingredients:
• 
  
• 350gm rice (uncooked)
• 50gm fresh coriander
• 50gm fresh spinach
• 4 garlic cloves
• 1 inch cinnamon stick
• 1 bay leaf
• 4 green cardamoms
• 1 tbsp ghee
• Salt to taste
• 
  

Method:

Puree the fresh coriander and spinach in a food processor with two or three tablespoons of water or just chop them finely. Chop the garlic finely.

Rinse the rice well with cold water. Take a medium pot and bring the ghee to heat in it on high.

When it’s hot, add the cloves, cinnamon, cardamoms, and bay leaf and as they sizzle up, the chopped garlic. When the garlic turns a pale golden, measure the rice first into a mug, next stir it in and fry for a minute.

Then mix in the green paste, add 1.5 times as much hot water as the rice, measured in the same mug. Bring to a boil, lower the flame to simmer, cover and cook for about 10-12 minutes until all the water is absorbed and the rice is cooked.

Serve this with yogurt and pickle for a really simple lunch

Soya Chunks Biryani - Rich in protein

Ingredients

1 cup rice (basmati works great here)
1 cup Soya granules (or use chunks)
1 tsp  cumin
1/2 tsp garam masala
1/2 tsp cumin coriander powder
1/4 tsp turmeric powder
1/4 cup peas, frozen
1 onion, chopped finely
2-3 tomatoes,chopped finely
1 inch grated ginger
2-3 cloves of garlic
2-3 green chillies, sliced thinly (or as per taste)
1 bay leaf (optional)
1/4 cup dry roasted peanuts (optional)
salt and butter/ghee to taste
few sprigs of coriander and mint  to garnish


Method:


In a skillet in 1 tsp of oil, add fennel, bay leaf, onions etc and saute until aromatic. Then add the tomatoes, garlic, ginger, spices along with chillies and saute it with some salt for few more minutes.


Add the Soy granules. There are two ways of going about this. Usually the packet suggests to soak the granules/chunks in some warm water and then add it to the recipe. I sometimes in a fit of laziness, add it directly to the recipe but increase the quantity of water in the recipe and it works equally well. But you can soak it in water and then add to the recipe. Whatever works for you.


Then add the rice and saute for 1-2 minutes.Add 2-1/2 cups of water (or vegetable stock) along with salt. Close it with a lid and cook for 6-10 minutes.


When almost done, add the frozen peas to the rice and give it a gentle stir. Cook for a minute.Garnish with the herbs. if you have finicky kids, then add in little ghee or butter right at the end for additional taste.


Serve it warm garnished with toasted peanuts.  I serve this with Raita or sometimes with spicy side dish.

Cabbage bhath

Ingrediants:
Rice (thin, long variety) - 1 cup

Chopped cabbage - 2 cups

Salt

To grind:

Coconut grated - ¾ cup

Green chillies - 3-4

Pot fried gram - 2 tbsp

To temper:

Oil - 3 tbsp

Mustard seeds - 1 tsp

Urad dal - 2 tsp

Gram dal - 2 tsp

Red chillies - 1-2

Hing - ½ tsp

Haldi - ¼ tsp

Coriander leaves - 2 tbsp, chopped

Cook rice so that grains are separate.

Method:

In a kadai, heat oil, temper all ingredients & finally add chopped cabbage.

Cover & cook cabbage in its own steam.

When done, add ground paste & salt.

Mix thoroughly & add rice & salt.

Stir the mixture thoroughly from top to bottom so that cabbage & paste are properly mixed with rice.

Garnish with chopped coriander leaves.

Serve with any raita.

Moong Dal Biryani

INGREDIENTS

2 cups of basmathi rice
1 cup whole moong ( green gram)
1 onion (sliced)
4 green chillis ( slit lengh wise)
1 cup tomatoes (chopped)
1 tbs ginger garlic paste
2 cardamom pods , cloves and cinnamon
1 tbs biryani masala ( store bought) or ( 1 tsp cumin powder + 1 tsp coriander powder )
1 tsp garam masala powder
handfull of cilantro
3 tbs oil

For layering

3 tbs ghee
3 tbs fried cashews and raisins
1 onion ( sliced and fried in oil until golden)
1/4 cup safforn milk ( pinch of saffron soaked in warm water)

METHOD
.
Soak moong dal 5 to 6 hours and boil in salted water until tender ( u can preassure cook for 2 wistles)
.
Wash rice and soak for 30 min
.
Heat oil in a pan add cardamom pods , cinnamon and cloves , then add onions , green chillis and sprinkle salt
.
Once the onions are brown , add cilantro fry for a min then add chopped tomatoes , mix everything ,cover and cook on medium flame for 10 min ,
.
Now add biryani masala , to the above tomato mixture , mix well and add boiled moong
.
Add 2 cups of water allow to cook on medium flame, then sprinkle garam masala and keep aside
.
Mean while cook basmathi rice in 10 cups of salted hot water until 50 % done , drain water and keep aside
.
Take a baking bish , make a layers of rice , moong masala , ghee , fried onions , cashews , raisins and saffron milk
.
Cover and bake/cook on 350 for 30 min
.
Adding ghee is very important ,because there is no fat in moong

Quick Mutton Biryani

Ingredients:

2 cups Basmati rice

1/2 kg mutton, washed and drained

1 cup thick buttermilk

3 cups water

2 cloves, 1 elachi, 1/2″ cinnamon stick, 1 marathi moggu

1-2 bay leaves

2 onions, finely sliced

3/4 tsp ginger garlic paste

1 large tomato finely chopped

1 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1 tsp coriander pwd

very small pinch of nutmeg pwd

little less than 1/4 cup chopped coriander leaves

1/4 cup pudina leaves

salt to taste

3 tbsps ghee + 1 tbsp oil

Biryani masala, make pwd:

3 cloves

1″ cinnamon stick

1 elaichi

pinch of shah jeera

pinch of jeera/cumin seeds

small piece of japathri/mace

1/2 anaasa puvvu/star anise

For marinade:

juice of half lemon

1 1/2 tbsps curd

1/2 tsp salt

1/2 tsp ginger garlic paste

3-4 whole green chillis without stalks

1/4 tsp red chilli pwd

1/2 tsp coriander pwd

few mint leaves

Method

1 Marinate the mutton with the ingredients called for ‘marinade’. Keep aside for 20 mts. While the mutton is marinating, work on the rest of the preparation.

1. Wash Basmati rice. No need to soak in water
2. Slice onions
3. Chop tomato
4. Pick pudina leaves and chop the coriander leaves
5. Prepare biryani masala pwd
6. Beat curd to form thick buttermilk

2 Heat 1 tbsp oil + 2 tbsps ghee in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, marathi mogga, elaichi and saute for a few secs. Add sliced onions, saute for 7-8 mts. Add the ginger garlic paste and coriander-pudina leaves and saute further for another 5 mts.
2 Add turmeric pwd and red chilli pwd, saute for another 2 mts. Add the chopped tomatoes and saute for 3-4 mts. Add the marinated mutton along with 1 cup of water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles. Turn off heat and cool. Remove lid and you will find that it will appear like a thick gravy. If the gravy appears very watery, cook further without lid till it forms a thick gravy.
3 Turn on the heat again, add 3 cups of water and 1 cup of thick buttermilk. Add the biryani masala and nutmeg pwd. Add salt (remember we have added 1/2 tsp of salt to the mutton marinade, so add salt accordingly). Add the drained basmati rice and combine. Pressure cook upto 2 whistles and turn off heat. Once pressure is off, remove lid, pour a tbsp of ghee and combine carefully. Serve hot with raita.

Mushroom Pulav

Add:
1 t cumin seeds
½ t caraway seeds (optional)
3 cloves
1 inch piece of cinnamon
2 bay leaves
1 green cardamom pod, crushed
Saute on medium high heat for a minute to release the flavors.

Add:
1 green chili, slit lengthwise (1/3 serrano pepper or 1 bird chili will do)
1 T ginger-garlic paste (from the ready-to-use bottle)
¾ cup sliced onions
Fry till onions become transparent, about 4 minutes.

Add:
¾ cup chopped tomatoes
2 cups sliced mushrooms (I used the 8 oz. ready to cook package)
Stir fry till tomatoes begin to break up, about 3-4 minutes.

Add:
1 ½ cups washed rice
3 cups water
½ cup green peas (frozen kind is fine)
½ t garam masala (MTR ready-to-use box, else optional)
Salt, to taste
½ t cayenne pepper/red chili powder (optional)
Cover and cook on medium to low heat until rice is done, about 15 minutes.
Stir once in between to mix and avoid burning at the bottom. Again, cook rice on LOW to MEDIUM heat.

Top with chopped cilantro/coriander leaves (optional but recommended). Serve with yogurt or pickles on the side

Aava pettina Pulihora/ Tamarind Rice

Ingrediants:

Rice - 3 rice cups (preferably ponni rice or any white rice but not basmati)
*Water - 6 and 1/2 rice cups
*Turmeric - 3/4 th - 1 tsp

Cook these in electric cooker before hand.

*Tamarind - 2 big lemon size

Soak tamarind in water (just to the level of tamarind) overnight. In the morning take out pulp
as much as u can from the tamarind. Add this tamarind juice in a small skillet and cook it until water evaporates on very low heat. Keep stirring and keep the lid ajar. Cool this mixture and keep aside.

For seasoning:

Oil - 6 - 7 tbsp
Mustard seeds - 1 and 1/2 tsp
Sesame seeds - 2 tsp
Peanuts - 2 handful
Chana Dal - 4 tsp
Urad Dal - 2 tsp
Red Chillies - 10 no. (split)
Green Chillies - 10 no. (cut length ways)
Curryleaves - 3 sprigs
Ginger - 1 inch (cut finely)
Asaefoetida (hing)- a pinch


Mustard seeds - 1 tsp, powder this in pestle and add 1 no.lemon juice to it and keep a side.

Method:

1) Add Rice in a big wide bowl, remove any lumps which may form by separating it with your fingers.

2) Add cooked Tamarind paste to the rice and mix (be careful while adding this u can still add a bit later too)

3) Do seasoning in the order given under seasoning ingredients and once finished, add this seasoning to point 1, along with secret mix which I mentioned and salt to taste and mix everything well. Check for salt and tartness.

Hyderabad Kheema Biryani

Ingredients:


1) For Curry:

Diced Lamb - 1/2 kg (read tips)

Cut these into small pieces, but bigger than minced (in other words moti keema). Wash well, keep these in cooker bowl add 1/2 tsp salt and required water. Pressure cook for 20 mins. When the pressure is down, drain the liquid out while adding to the curry.

Onions - 2 large (slice thinly)

Oil - 1/2 cup

Ginger Garlic Paste - 1 tbsp

Coriander Powder - 2 tsp
Red Chilli powder - 2 tsp
Cayenne Pepper - 1/2 tsp
Salt to taste

Whole Tomato - 3 large (chopped)

Water - 1/2 cup

For Garnish:

Curry leaves - 2 sprigs (cut them with scissors or finely chopped)
Coriander leaves - handful (chopped finely)
Mint leaves - handful (chopped finely)

Proceed for Curry:

1) Now heat a flat deep nonstick pan, add oil once heated fry the onions in batches until golden color (reserve the first batch for layer).

2) Add gg paste, fry for few mins.

3) Add strained keema to it, fry for 3 mins.

4) Add all powders and fry.

5) Add tomato pieces, cook until mushy.

6) Add water and cook until all the water has evaporated by keeping the lid on. Switch off and keep it covered for 5 mins.

7) To this, garnish with above ingredients.


2) For Rice:

Basmati Rice - 1/2 kg or 2 cups

Water - 4 cups
Whole Garam Masala - { 1 tsp Shahjeera, Whole Cloves - 8 no., Cardamom - 8 no., Black Pepper - 10 no., Bay leaf - 5 no., Cinnamon stick - 1 inch}
Salt - 3 tsp
Green Chillies - 4 no. (remove the stem and slit lengthways, with out tearing apart)

Proceed for Par-boiled Rice:

Bring water to boil in a deep dish, along with all other ingredients, except rice. Once it comes to boiling point add washed basmati rice to it, cover and reduce it to simmer until rice is cooked 3/4 th (we do dum, so cook only 75 %). Once finished, drain the water out in stainer completely (me does in Jalleda, once the rice drained out, I keep the stainer in an angle, this way the water comes out very easily) spread out in flat dish or pallem. Remove the chilli bit and add it to garnish curry.


3) For layering:

Colored Yoghurt - 125 g Yoghurt + Yellow Food Color - 1/2 tsp (mix this well)
Mace Nutmeg Powder - 1/2 tsp + 1/2 tsp extra
Colored Milk - 1/4 tsp yellow color + little milk (mix these both)
Lemon - 1 no. (take juice)

Proceed for final touch:

1) Grease the deep flat dish with butter all around.

2) Add half the cooked rice.

3) Add another layer of entire curry.

4) Add reserved fried onion on top.

5) Add all the colored Yoghurt.

6) Add 1/2 tsp of mace nutmeg powder.

7) Add all the lemon juice.

8) Add the remaining rice on top.

9) Add remaining 1/2 tsp mace nutmeg powder on top.

10) Top it up colored milk on top.

11) Keep the lid on tightly, and do dum on simmer heat for atleast 30 - 35 mins.

12) Once finished mix it lightly all through and serve.

Serve with cucumber or Raita.

Mexican Rice

Ingrediants:

• 1½ cup Long grain rice (cooked)
• 1/4 cup Rajma (cooked)
• 1 clove of Garlic, crushed
• 1 Clove
• 2 Onions (finely chopped)
• Cabbage, finely sliced :
• 1 cup Capsicum (finely sliced)
• 1 Carrot (grated)
• 1 Tomato (finely sliced)
• 2 tsp Soya sauce
• ½ tsp Vinegar
• 1 tsp Red chilli powder
• Salt to taste
  

Method:

1. Heat oil in a flat frying pan,and add onion, garlic and clove.
2. Stir fry until the onions are light brown
3. Add capsicum,carrots and cabbage. Stir fry for 2-3 mins.
4. Now add rajma and tomato pieces, and cook on a low flame.
5. Add soya sauce,vinegar, chilli powder and salt. Mix well.
6. Finally add the cooked rice and stir well. Serve hot.
7. You can also add more varieties of vegetables as a variation
   

Peas Pulao

Ingredients:
6 cups of cooked white basmati rice
1 1/2 cups of frozen green peas, thawed
1 small onion sliced
1 tsp jeera(cumin) seeds
3 garlic flakes, crushed finely
1 small piece of ginger, crushed finely
1-2 cloves
1 small piece cinnamon, broken into pieces
2-3 cardamoms
2 tablespoon ghee(clarified butter)
Salt to taste
2 tsps coriander leaves ,mint leaves chopped finely
1 tablespoon cashew nuts, chopped

Method:

Heat the ghee in a non stick pan and add ginger-garlic paste.
When it turns brown, add cardamoms, Cinnamon,
jeera, cloves and onions.
Fry till the onions turn transparent.
Now add the peas, cashew nuts and the coriander,mint leaves , mix well.
Cook on low heat till the peas are cooked.
Mix in the cooked rice .
Eat when hot with a vegetable or meat side dish.

Bisi Bele Bhath

I completly forgot this recipe until my colleague reminded me of it yesterday,thanks to him.

What other recipe can be more authentic and originally Karnataka than the now world famous Bisi Bele Bhath? Bisi Bele Bhath in Kannada means hot dal and rice. It is simply that. Perhaps originally it was only hot rice and dal. Now it has progressed to a complete filling meal with dal, rice and all sorts of vegetables. I got to taste the delicious homemade bisi bele bhath from my aunt who is a bangalorian and ever since it has become one of my favourite .I remember once my friend saying ,"bisi bele bhath served at the hotels is so spicy, your bisi bele bhath is very tasty”.

Ingredients
1 1/2cups Rice
1/2cup Turdal
2 Small brinjals
1 Fresh Carrot
2 Fresh Drumsticks (optional)

1 potato
A handful of small onions
A pinch of Turmeric powder
6 Red chillies (lessen if you prefer less spicy)
4 Green chillies
2 tsp Mustard seeds
20 gm of Cashew nut
Curry leaves few
Coriander leaves few
lime sized tamarind
Ghee/oil for frying
Salt to taste
For Powdering
1tsp Fenugreek seeds
1tsp Coriander seeds
4-6 Red chillies
Grated coconut
For Masala
4-5 Cardamoms
4-5 Cloves
½ tsp Aniseeds
1tsp Poppy seeds
A small piece Cinnamon
Method
Peel onions.
Peel and cut vegetables into 1 inch pieces.
Wash rice and dal thoroughly. Place it in a container with 2 1/2 cups of water, a pinch of turmeric powder and chopped vegetables.cook it in a cooker for 2 whistles.
Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside.
Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside.
Soak tamarind in a little water and extract juice.
Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.
Heat a little ghee and fry cashew nuts until golden brown in colour.
Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire.
Garnish with chopped coriander leaves .
Serve it hot with pure ghee and papad/chips.

Variation:Masala powder may be prepared in advance and kept in air tight jars so that bisi bele bhath can be prepared in a jiffy any time.or we can also cook this with the instant bisi bele bhath mix found in any of the super markets.MTR mix is the best.

Pulihora/Tamarind rice

Ingredients :

Cooked rice - 3 cups (300 gms)
Tamarind - size of a lemon.
Red chillies - 10
Green chillies - 3
Bengal Gram - 1 tbsp
Urud Dal - 1 tsp
Ground Nut - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 1
Asafoetida - a pinch(optional)
Salt as per taste
Oil - 150 ml

For powder:

Sesame Seeds(avalu) - 1 & 1/2 tbsp
Red Chillies or Green Chillies - 2 nos

Method:

Soak tamarind in water for 30 mins. Extract thick pulp from it.

Cook rice and spread it over a big bowl. Add oil to make sure the grains are separate.

Dry roast the Sesame seeds(avalu) and Chillies and grind it to a powder once it is cool.

Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves, asafoetida.

Add the tamarind pulp to the above, salt, add required amount of water to boil. Once its boiled well add the powder and cook well for 10 mins on sim.

Once the mix starts coming out from the sides, remove and mix to the rice well. This tastes great when it rests for some hours.

Kobbari Annam Recipe(Coconut Rice)

Ingredients:
2 cups raw rice
4 cups coconut milk
salt to taste
1/4 tsp turmeric pwd (optional)
8-9 garlic cloves, finely sliced OR 1 tsp ginger-garlic paste
4-5 slit green chillis
2 onions, finely sliced
1″ cinnamom stick (2 pieces)
2 cloves
2 elachis
1-2 bay leaf
1 tbsp ghee + 1/2 tbsp oil
Method:
Heat ghee and oil in a cooking vessel on medium heat, add the cinnamom stick, cloves, elachi and bay leaf and fry for a few seconds. Add sliced garlic and fry for half a minute. Add the green chillis and sliced onions and saute for 4 mts on medium heat.Add turmeric powder, salt and mix well. Add the drained rice and fry it along with onions for a minute. Add 4 cups of coconut milk and bring to a boil.Reduce heat and place lid and cook till rice is done.Garnish with coriander leaves.

How to extract coconut milk: Grate a coconut, add 2 glasses of hot water and leave aside for 30 mts. Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this mixture onto the muslin cloth. The strained milk is called ‘first milk’ of coconut. Use your hand to squeeze out the milk from the residue. Add one more glass of water to the residue and run in the grinder for a mt. Strain on to muslin cloth. This second extract is called ’second milk’ of coconut.

Daddhojanam(Curd Rice)

Ingredients:
250 gm overcooked white rice
250 gm yoghurt
5 gm green chillies
5 gm coriander leaves
5 gm ginger
salt
Tempering:
20 ml oil/Ghee
5 gm mustard seeds
3 gm skinned black gram
3 gm channa dal
2 gm dried red chilli
2 gm curry leaves
3 gm asafoetida(Optional)

Method: Chop ginger, coriander leaves and green chillies. Mix with yoghurt, rice and salt.Break red chillies into 1/2 inch pieces.Heat oil and add the mustard seeds. When they start crackling, add the dals and saute until golden. Add curry leaves, red chillies and asafoetida.Pour tempering on the rice and serve cold.

Aloo Matar Rice

Ingredients:
2 cups basmati (long grain rice)-washed and soaked for an hour
2 tbsp ghee
1 tbsp cumin seeds
1 tbsp shredded ginger
1 cup shelled green peas
1 cup potatoes-peeled and chopped fine
2 tbsp powdered coriander/dhaniya powder
1 tsp powdered garam masala
Salt to taste
1 tsp turmeric

Method:
In a pan, heat the ghee and add the cumin and the ginger.When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till well mixed.Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot.

Variation:Rice can be cooked and then can be added in to the fried stuff.

Lemon Rice

Ingredients:
2cups boiled Rice
1/3rd cup Lemon juice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method:

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

Jeera Rice

Ingredients:
1 cup Long Grain (Basmati) Rice
1/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1/4 sp turmeric powder
1 Black Cardamom
1/2 lemon juice
few coriander leaves

Method:
Cook rice and keep it aside.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice,turmeric and salt, mix well.
Finally squeeze the lemon juice and garnish with coriander
Serve the jeera rice hot with any gravy or raita.

Garlic Rice

Ingredients:
2 cups cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered
1 tsp chopped fresh coriander
2 tblsp ghee/oil
Salt and pepper to taste

Method:
Take a kadai and heat ghee/oil in it.
Now add garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.Garnish the Garlic Rice with fresh coriander and serve hot

Carrot Rice

This is a very nutritious recipe of carrot made from groundnuts, carrots and spices like cinnamon and cloves.

Ingredients:
2 cups rice

onion-1 cup finely chopped

carrots-2

2tsp fried groundnuts

2 tsp oil

a small piece of cinnamon

1 tsp broken black gram

2 nos cloves

1/4 tsp mustard seeds

1 tsp bengal gram

few curry leaves

Salt as per taste

For Masala:

1 1/2 tsp coriander seeds

3/4 tsp cumin seeds

2 tsp grated coconut

4 nos red chillies

Method:
Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.Add grated coconuts and remove from the heat. Grind it after it cools down.
Fry groundnuts and keep them saparetly
Cook the rice and let it cool.
Grate carrots without peeling the skin.
Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.Finally add groundnuts and remove from the flame. Serve hot.

Brinjal Rice/Vangi Bhath

This is a spicy rice recipe popularly known as Vangi bhath in south india made by tempering the brinjals or eggplants with mustard seeds and curry leaves and then mixing with boiled rice. It is very tasty as well as complete meal in itself.

Ingredients:
3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups chopped eggplant (brinjals)
3 tsp. finely sliced green chillies
1tsp of Ginger Garlic paste(Optional)
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

Method:
Boil rice and keep aside.
In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal),ginger garlic paste and green chillies. Stir on low flame, cover and cook for 10 minutes.
Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.