Tag Archives: vegetarian rice

Bisi Bele Bath

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As I have shared already Bisibelebath is one of my kids all-time favorite rice. I use to prepare sambar sadam at home but thought bisi bele bath resembles the same, but having bisi bele bath is Bangalore, I became a great fan of Bisi bele bath. For last one year I have been preparing bisibelebath frequently at home, but somehow missed to share the recipe.

Mostly I use to prepare bisi bele bath for lunch on week days and pack in lunch box. I prepare bisi bele bath powder once in every month and store it in an air tight container, and use whenever I am need. This also helps in making my cooking faster in weekdays. CLICK HERE for Bisi Bele Bath Masala recipe and now let me share the bisi bele bath recipe with the home made masala…

Taking it to Fiesta Friday #134 hosted by Angie@thenovicegarderner.

Ingredients:

  • Raw rice / Pacharisi – 2 cups
  • Split pigeon peas / Tuvaram paruppu / Toor dal – 1 cup
  • Turmeric powder – ¼ tsp
  • Tamarind – a gooseberry size
  • HomeMade Bisi Bele Bath Masala – 3 tbsp
  • Onion – 1 no (medium size)
  • Coconut pieces or grated coconut – 15 gm
  • Brinjal – 3 nos (medium size)
  • Radish – 1 no
  • Salt to taste
  • Ghee / Clarified butter – 1.5 tbsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ½ tsp
  • Cumin seeds and Fenugreek seeds – a pinch
  • Jaggery – a tbsp (optional)
  • Curry leaves – a sprig

Preparation:

  • Wash the rice and pigeon peas in water, drain the water and keep it aside.
  • Peel and finely chop the vegetables, keep it aside.
  • Take cleaned rice, pigeon peas, chopped vegetables, a tsp of salt, turmeric powder in a pressure cooker, pour water (for 1 cup of rice – 2 cups of water and 1 cup of pigeon pea – 1 ½ cup of water).
  • Pressure-cook for 3 whistles. Remove the lid when the pressure subsides.
  • Meanwhile soak tamarind in a tbsp of water, drain the water.
  • Take the soaked tamarind, coconut, a tbsp of bisi bele bath masala in a mixer and grind them to a fine paste by adding little water.
  • Pour the ground masala along with a cup of water, 2 tbsp of bisi bele bath masala and a tsp of salt in a kadai and cook in medium flame for 5 mins or until the raw smell goes off and the masala thickens.
  • Pour the masala to the pressure-cooked rice, dal mixture, jaggery (optional) give a stir, add a tsp of ghee/clarified butter and cook in low flame for 5 mins.
  • Heat the leftover ghee/clarified butter in a small pan, add the mustard seeds, split black gram, curry leaves, cumin seeds, fenugreek seeds and roast until they turn crispy and pour it to the rice.
  • Stir the rice and remove it from fire.

Serve hot by topping it with finely chopped raw onions, a tsp of ghee/clarified butter and spicy boondi (karaboondi). Also it goes out well with onion raita and Rice crackers or chips or arbi fry.

Note: CLICK HERE for more rice recipes.

Making of Bisibelebath:

 

Mujaddara – Arabian rice & lentils

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My other Arabian cuisine dish – Mujaddara (steamed rice and lentils), which is one of the most comfort, filling and healthy food. Mostly it plays a good role on times of fasting. A very easy, simple and healthy dish which can be prepared perfectly by a beginner in cooking. Let me share the recipe…

For my other vegetarian rice recipes, click here.

As it’s Friday, taking it to Fiesta Friday #125 hosted by Angie@thenovicegarderner.

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

1 cup – 160 ml

Ingredients:

  • Bamathi / Long grain rice – 2 cups
  • Green lentil / Moong Bean / Paasipayaru – 1 cup
  • Onions – 3 nos
  • Olive oil – 1 tbsp
  • Cumin – ½ tsp
  • Cumin powder – 1 tsp
  • Black pepper powder – 1 ¼ tsp
  • Salt to taste

Preparation:

  • Peel and thinly slice the onions (lengthwise), keep it aside.
  • Wash the lentils in water, drain the water and keep it aside.
  • Wash the rice, drain the water and keep it aside.
  • Heat oil in the pressure cooker, add in the thinly sliced onions and cook them until they turn dark brown in color, remove the onions from the fire and keep it aside.
  • Add in the cumin seeds and wait until they give wonder aroma.
  • Add in the green lentil (1 cup) along with the water (2 cups) and pressure-cook for 2 whistles.
  • Wait until the pressure subsides and remove the lid.
  • Add in the rice (2 cups) along with cumin powder, black pepper powder and salt. Cook for few seconds until the raw smell goes off.
  • Pour in the water (3 ½ cups) of water and pressure-cook for 2 whistles.
  • Remove the lid when the pressure subsides and transfer it to a plate.
  • Top it with fried onions.

Serve hot. You can also top it with thick yogurt/curd and then fried onions before serving, this combination tastes good. Accompany it with any raita. I have accompanied it with watermelon raita and Qorma Lawand.

Note: You can increase or decrease the quantity of onions as per your taste buds.

 

 

Masala Rice

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Masala Rice is something different from all other rice recipes, very simple, easy, less time consumption. Been blogging for almost 2 years, have come across many people in my life both negative and positive. This recipe was shared by one such lovely person, who I knew almost few months’ time – Harsha. When I saw his food picture, I found it delicious and wanted to try it immediately. As the recipe was shared by night and no one in my home wants to have rice for dinner, I planned to prepare it for today’s lunch. The most advantage in this recipe is that one can prepare it even with the leftover rice from lunch and serve hot for dinner. Let us move on to the recipe…

Taking this to #itsLeftoverMakeover contest by Itspotluck for WorldDay

Ingredients:

  • Steamed Rice – 2 cups
  • Ginger-garlic paste – 1 tbsp
  • Cloves – 3 nos
  • Cinnamon (1” inch stick) – 2 nos
  • Shredded coconut – ½ cup
  • Oil – 1 tbsp
  • Salt to taste

Preparation:

  • Heat oil in a kadai, add in the cloves, cinnamon and cook them until they start turning dark in color.
  • Add in the ginger-garlic paste and cook until the raw smell goes off.
  • Add in the shredded coconut and cook until the raw smell goes off.
  • Add in the steamed rice along with little salt and stir it continuously, until the rice gets blend well with the masala.

Serve hot with any veg or non-veg gravy. I have served it with Chicken Varuval and Mint Lassi.

Do check out my other vegetarian rice recipes in this link: https://madraasi.com/main-course/vegetarian/.