Tag Archives: Rice Dishes

Hot Spice Mix Rice

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Today’s recipe is a quick rice dish. This Navratri has been busy with Golu hopping from one home to another and eating a lot of sundal!! 😛
Decided to make this Spicy Rice dish instead of the regular sundal for “Neivedyam” or Offering for my pooja. Started out making “Yellorai” or “Ellodharai” – which is by the way is one of my favorite quick fix rice prasadams to put together. And not to mention it is also Krishna’s favorite (Like in Lord Krishna 🙂 )
But, I added some additional spices and made this slightly different and it tasted superb! Made a slightly bigger batch to serve visiting friends that evening.
Unfortunately, i did not take step by step pictures. Will have to take them when I make this again next time. Until then, here’s the recipe 🙂

Delicious Hot Spice Mix Rice for Neivedyam

Delicious Hot Spice Mix Rice for Neivedyam

Hot Spice Mix Rice (Just gave it a random name 🙂 )

DSC_0549You will need:
2 cups Sona Masoori Rice (If you want to make a smaller batch adjust accordingly)
Citric Acid crystals – 1/4 tsp or you may use juice of half a lime
1/2 tsp Turmeric Powder
a handful of curry leaves
3 tbsp Seasame Seed Oil or Til Oil

For Seasoning:
1 tsp Mustard seeds
1 tsp channa dal
1 tsp Urad dal
1 tbsp broken cashew
1 tbsp Ghee or Butter

For the spice mix:
Group 1:
2 tbsp Black Sesame Seeds (Black Til, Black Nuvvulu)
2 tbsp White Seasame Seeds (While Til, White Nuvvulu)

Group 2:
4 tsp Urad Dal

Group 3:
4 tsp Jeera or Cumin
2 tsp Black Pepper
8 Dry Red chillies
Hing

Method:
1. Cook the rice in an electric cooker. I use the ratio 1 cup Rice: 2.5 Cup water.
2. After the rice is done, spread the rice in a large platter or mixing bowl and cool.
3. To this rice add turmeric powder, citric acid or lime, salt to taste and some raw curry leaves. Mix gently and keep aside.
4. Meanwhile, In a pan add group 1 ingredients up above and dry roast until the seasame seeds start to pop. Ensure that they dont burn. Once they start popping transfer to a plate.
5. In the same pan add Group 2 ingredient i.e Urad dal, add a few drops of oil and roast until golden brown. Ensure not to burn the dal.Once golden brown, remove onto the plate along with the toasted sesame seeds/ til.
6. In the same pan, add Group 3 ingredients and few drops of oil and roast for 2 to 3 minutes. Cool along with other roasted ingredients.
7. Dry grind all the roasted ingredients in a food processor or mixer. Grind into a almost smooth powder.
8. Mix this dry powder with the already prepared rice from Step 3 above. Add salt as needed and mix.Add the seasame seed oil / til oil and gently mix into the rice. The powder and oil should be mixed well into the warm rice and should be well coated.
9. In a pan, heat the ghee (you may use oil if you prefer). Season with mustard seeds, some more hing, urad dal, channa dal and broken cashew. When the dals are golden brown, add a few curry leaves and broken dry chilli pieces. Mix well and pour this seasoning on the rice and mix well.
10. Serve delicious hot spice mix rice!!

Super Tasty Spice Mix Rice is Ready!!

Super Tasty Spice Mix Rice is Ready!!

DSC_0566DSC_0567Thanks for stopping by!

A Request to my readers, if you do try any recipes I would love to hear from you. Nothing keeps a blogger going more than the feedback from their readers. Look forward to hearing from you.

Cheers!!

Bisi Bele Bhaat

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Bisi Bele Bhaat (BBB) is a traditional Karnataka dish. “Bisi” in Kannada mean Hot, “Bele” means Dal or Lentils and “Bhaat” mean rice. So this name literally translates to Hot Dal Rice 🙂 And true to its name, this delicious dish is very hot, spicy and a combination of dal, rice and vegetables.
The recipe itself seems tedious, but once you have some of the basics it is a very quick recipe to put together. I love making it in a large batch because this is a crowd pleaser and you can actually not make it in small quantities. Even the smallest measure will give you a recipe that can at least feed 5 people!!

I am posting this recipe because this is the most asked for or sought after recipe from most of my friends. And also I see that people typically search for this recipe a lot online!

Spicy and Hot Bisi Bele Bhaat

Spicy and Hot Bisi Bele Bhaat

The key ingredient for this recipe is the BBB powder. I make my own at home in small batches. The store bought varieties don’t even come close. So if you are making BBB with a store bought powder then do not read any further 🙂 ’cause i guarantee you, no matter what you do it will not taste authentic 🙂 That said, this powder can be made ahead of time and stored to be made whenever you desire to make BBB.

For the powder you will need:
Group 1: To be roasted without oil separately
Channa Dal – 1 cup
Urad dal – 1.5 cups
Dhaniya / Coriander seeds – 1/2 cup
Dry Red Chillies – 2 cups (1 cup Byadgi Chillies, 1 cup Guntur Chillies)

Group 2: To be roasted all together with 1/2 tsp oil
Cinnamon – 2 medium pieces
Cloves – about 6
Elaichi/Cardamom – about 2 (skin removed)
Khus Khus/Poppy Seeds – 1 tsp

Group 3: To be roasted in 1/2 tsp Ghee/Butter
2 stalks Curry leaves
1/2 tsp Methi / Fenugreek seeds
1 tsp Black Pepper
3 tbsp dry coconut (Copra)

Roasted ingredients for BBB powder

Roasted ingredients for BBB powder

Method:
1. When roasting ensure that you are roasting on medium heat with constant monitoring and stirring in between. All dals need to be golden brown and not burnt. Burnt dal will change the flavor of the powder.
2. Roast Group 1 without oil. Roast each ingredient separately since urad dal roasts a little faster then channa dal.
3. Roast Group 2 with a little oil. All together.
4. Roast Group 3 with a little ghee.
5. Combine all and cool.
6. In a Mixer or food processor combine all and grind to a smooth powder.

Bisi Bele Bhaat Powder

Bisi Bele Bhaat Powder

For the Bisi Bele Bhaat you will need:
Rice – 2 cups
Toor Dal – 1 cup
Mixed Vegetables – about 2 cups
I use:
1 carrot,
a handful of beans,
1/2 cup green peas,
1 chayote squash (chow chow)
1 drumstick (optional)
1/4 cup fresh peanuts (or raw peanuts)

Mixed Vegetables and Toor Dal

Mixed Vegetables and Toor Dal

To be ground into a coarse paste:
2 large Tomatoes
1 small round tamarind
2 tsp Jaggery
1/2 cup grated fresh coconut
1 tsp Sambar Powder

DSC_0472For Seasoning:
5 tbsp Ghee
5 tbsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
a few curry leaves
Small pearl onions or shallots – 1 cup, peeled or 1 Medium Onion – Chopped

Method:
1. Make the Bisi Bele Bhaat powder as mentioned above.
2. Grind all the ingredients mentioned in “to be ground into coarse paste” above. When you grind the paste, rinse the insides of the food processor or mixer jar and save the water.
DSC_0473DSC_04863. Boil the veggies and dal in a pressure cooker with enough water and a pinch of turmeric powder for about 3 whistles and keep aside.

Boiled Veggies

Boiled Veggies

Boiled Toor Dal

Boiled Toor Dal

4. Cook the rice in an electric cooker or pressure cooker. I use the ratio 1 cup : 2.5 cups Rice. Keep aside.
5. In a heavy bottomed pan, heat the oil and ghee. Add hing/asafoetida, mustard seeds and cumin seeds. Allow the mustard seeds to splutter and then add the curry leaves and onions and fry well.

DSC_04786. After the onions are golden brown, add the ground tomato paste  and mix well. Fry until the oil leaves the sides.

DSC_0480DSC_04817. Then add 2 tsp of the Bisi Bele Bhaat powder and mix well.

DSC_04838. Then add the boiled veggies and salt and mix well. Saute for about 5 minutes until well blended.

DSC_0484DSC_04879. Add the saved water from the tomato paste. (from step 2 above)

DSC_048810. Mix well. Add the boiled dal first and then the cooked rice and mix well.

DSC_0489DSC_049011. Add about 5 tsp of Bisi Bele Bhaat powder and any additional salt if needed and mix well.

DSC_0492

DSC_050012. Cover with a lid and allow to cook for about 10 minutes on low heat until it all comes together.

12. Serve hot topped with ghee. You may even fry some whole cashews in ghee and top on the bisi bele bhaat.

Delicious and Hot Bisi Bele Bhaat ready to be served!!

Delicious and Hot Bisi Bele Bhaat ready to be served!!

Typically Bisi Bele Bhaat is served with spicy boondi or Potato Chips. Serve hot and enjoy!!

Spicy Masale Bhaat

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One of my favorite rice dishes – this Maharashtrian style Masale Bhaat which literally translates to “Masala Rice”. I love how quick and easy this rice dish is to put together, and the blend of vegetables I use in this dish are not typical but yet taste great!
This dish uses Goda Masala – a very Maharashtrian Masala that I was first introduced to back in the early 2000’s by my dear blog friend Anita of “A Mad Tea Party”. She has this great post on making Goda Masala at home. I have made Goda masala at home many a times thanks to her, but now found a really good brand in the store and have stuck to it for the past couple of years! It’s just easier though i do favor the homemade variety anyday 🙂

Yummy Masale Bhaat

Yummy Masale Bhaat

You will need:
1 cup Cluster beans (Gavar, Gorikai, Gorichikudu or Chawlikai) – Washed, and chopped lengthwise
½ cup fresh green peas
1 large Potato – Peel, Wash and Cube
1 large onion – Chopped lengthwise
6 green chillies – Slit lengthwise
1 tsp chopped garlic
½ tsp shredded ginger
½ tsp Turmeric powder (Haldi)
1 tsp Red chilli powder
2 tsp Coriander powder (Dhaniya powder)
1 tsp Black Goda masala (Maharashtrian masala – I use a store bought variety that is a local Maharashtrian brand, but I have seen Bedekar, Badshah and other more common brands Goda Masala)
½ tsp cumin seeds
2 small pieces cinnamon
a few cloves
2 bay leaves
Salt to taste
3 tbsp Oil
2 cups Rice – Washed and Cooked (For basmati I use 1 cup rice: 1 ½ cup water; for regular Sona masoori/raw rice I use 1 cup rice: 2 cups water)

Method:
Cook the rice, cool and spread in a platter.
In a pan, heat the oil, add the cumin seeds and the whole spices (cinnamon, cloves and bay leaves). Add the green chillies and onions and sauté for a few minutes. Then add the chopped gavar/cluster beans, green peas, potato, salt and the dry spice powders. Mix well. Add about a cup of water and cook covered with a lid on a low flame until the vegetables are tender and cooked. Open the lid and allow all the water to evaporate. Add this mixture to the rice, some more salt if needed and mix gently. Serve hot with raita.

Delicious Masala Bhaat

Delicious Masale Bhaat

Tendli Bhaat and Food for the Soul

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I have been an avid reader of the Sunday Times of India supplement “The Speaking Tree” ever since TOI started publishing it a year or so back. I love the anecdotes, the articles and the soul stirring stories about spirituality the supplement has to offer. A good part of my Sunday is spent in reading and re-reading the paper 🙂
This week’s speaking tree had a very interesting story – I’ve heard it before, but with what is going on in my life right now somehow it took on a new meaning and and the story has a totally new perspective…here goes the story – A professor teaching his class, held up a glass with water in it. He asked his students “How much does this weigh?” His students answered “maybe 50 or 100 gms”. The professor said – “I really would not know unless I weight it; but what if I held it the same way for a little longer?” The students said “Nothing would happen”…The professor said “How about if I held it up for an hour?” The students said “Your arm would begin to ache…” And the professor said “What if I held it up for a whole day?” The students replied “ Your arm would go numb and you might end up paralyzed in your hand..” So then the professor said “Great! So tell me in all this – Did the weight of the glass change??” “No” was the answer. The professor asked “So then what caused the muscle ache and paralysis??” and “What should I do to get rid of the pain?” One of the students replied “Put the glass down.”
“Exactly!” said the professor…He said “Life’s problems are something like this glass of water..hold them for a little bit and its ok, hold them for longer then they will begin to hurt you, hold them for very long then they will begin to paralyze. You will then reach a point when you will be unable to do anything about it.” It is important to think about the problems and challenges in our life. But even more important is to learn to put them down at the end of day before we go to sleep. That way we are not stressed and wake up fresh every day strong and ready to be able to handle the day – any issue, any challenge that comes our way..
I have seen from my own life experiences that the divine has a grand plan, we are just little pawns in the whole scheme of things; the wiser thing would be to let things be and live through life happily without worrying about what will happen next…what has to happen will happen, remember that it is all planned!

Ok enough of the heavy stuff for today, let’s get to the lighter side of life..or should I say heavier side really…food…:-P
Digging into my old recipes and pictures, I decided to post on “Tendli Bhaat” which translates into Tindora rice or Gherkins Rice (Kovakkai in Tamil and Tondakaya in Telugu). This is a very Maharashtrian recipe that has worked well for me all these years, it is a light refreshing rice recipe that goes great for lunch, lunch boxes and even when you have those unexpected guests. Served with raita it makes a wholesome meal…

Tendli Bhaat

You will need:
2 cups Tindora – Washed, and chopped lengthwise
½ cup fresh green peas
1 large onion – Chopped lengthwise
6 green chillies – Slit lengthwise
1 tsp chopped garlic
½ tsp shredded ginger
½ tsp Turmeric powder (Haldi)
1 tsp Red chilli powder
2 tsp Coriander powder (Dhaniya powder)
1 tsp Black Goda masala (Maharashtrian masala)
½ tsp cumin seeds
2 small pieces cinnamon
a few cloves
2 bay leaves
Salt to taste
3 tbsp Oil
2 cups Rice – Washed and Cooked (For basmati I use 1 cup rice: 1 ½ cup water; for regular Sona masoori/raw rice I use 1 cup rice: 2 cups water)

Method:
Cook the rice, cool and spread in a platter.
In a pan, heat the oil, add the cumin seeds and the whole spices (cinnamon, cloves and bay leaves). Add the green chillies and onions and sauté for a few minutes. Then add the chopped tindora, green peas, salt and the dry spice powders. Mix well. Add about a cup of water and cook covered with a lid on a low flame until the tindora is tender. Open the lid and allow all the water to evaporate. Add this mixture to the rice, some more salt if needed and mix gently. Serve hot with raita.

I have not been very good at taking any pictures lately. But one of my new year goals this year is to get this blog (that has been hibernating ) up and running!
More to come. Thanks for stopping by folks…