Rice recipes
The following are the recipes on this page.
Ingredients:
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Toor Daal 1cup
Rice 1cup
Beans Chopped cup
Frozen Peas cup
Cauliflower cut into florets cup
Potato Chopped cup
Carrot Chopped cup
Chopped Onion cup
Ginger grated 1 tsp
Garlic finely chopped 1 tsp
Coriander Chopped 2 tbsp
Grated Coconut 2 tbsp
Tamarind lemon sized ball
Jaggery grated or crushed 1 tbsp
(can substitute with 2 tbsp of sugar)
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Bisi Bele Masala 2 1/2 tbsp
Red chilli powder 1 tsp
Oil 3 tbsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Ground nuts 1 tbsp
Chana dal 1 tsp
Urad Dal 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Salt to taste
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For Bisi Bele Bhath Masala:
Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Chana dal (kadali bele) 1tbsp
Dry Red Chillies 1 tbsp
Urad Dal 1/2 tbsp
Cloves 1tsp
Pepper 1tsp
Fenugreek Seeds (Menthe) tsp
Cinnamon(Daalchini) 1 inch piece
Dry Grated Coconut 2 tbsp
Asafoetida 2 pinches
Dried curry leaves 1 stalk
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Procedure:
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To prepare Masala:
Dry roast each ingredient and finely grind to a powder. Add all the powders and grind once more so that they are thoroughly mixed. Store it in an air tight jar.
To prepare Bisi Bele Bhath:
Soak the tamarind in half cup of water.
Pressure cook toor dal and rice seperately.
In a heavy bottomed pan heat three tbsp of oil and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
Add the ground nuts, chana dal and urad dal and fry till golden color.
Add the Ginger+Garlic mixture and stir. Now put the vegetables in the tadka and stir well.
When the vegetables are half done, squeeze in the tamarind pulp to the mixture.
Add the cooked dal and grated jaggery (or sugar) and salt.
Add 2 1/2 tbsp of the masala prepared above and red chilli powder and mix well.
Now add the cooked rice. Continue cooking with closed lid till the vegetables are done.
When serving top it with ghee, grated coconut and chopped coriander. Serve with AluGadde Bhajji or SauteKai Kosambri. Umm!!! You’ll relish the taste.
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Ingredients:
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Rice 1 cup (uncooked)
Egg plant (Badane Kai) 4-6 small sized cut into quarters lengthwise
Tamarind pulp 1 tbsp
Bisi bele masala (prepared as in Bisi Bele Bhath) 2 tbsp
Red chilli powder 1 tsp
Coriander Chopped 2 tbsp
Grated Coconut 2 tbsp
Oil 2 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Chana dal 1 tsp
Urad Dal 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Sugar 1/2 tsp
Salt to taste
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Procedure:
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Cook the rice so that the grains stay seperated and allow it to cool.
Heat two tbsp of oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves. Add the chana dal and urad dal and fry till golden color.
Add the egg plant and saute till half done.
Add the tamarind pulp, masala, chilli powder , sugar and salt and stir well.
Add the cooked rice and mix gently taking care to see that the egg plant pieces are not mashed.
Cover with lid and allow to cook for some more time till the egg plant is done.
Garnish with grated coconut and chopped coriander.
Serve by topping with ghee and SauteKai as a side dish.
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Ingredients:
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Rice 1 cup (uncooked)
Grated Coconut 1 cup
Oil 2 tbsp
Split Chana Dal 2 tsp
Urad Dal 2 tsp
GroundNuts 1 tbsp
Raw Mango Grated 1 tbsp (or Lemon juice 2 tsp)
Coriander Chopped 1 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Sugar & Salt to taste
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Procedure:
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Cook rice so that the grains stay seperated. Allow to cool.
Heat two tbsp of oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
Add chana dal, Urad dal and groundnuts and fry till golden color.
Add grated coconut and fry till golden color.
Add the salt , sugar, grated mango (or lemon juice) and cooled rice and mix gently.
Cook covered for a few more minutes.
Garnish with chopped corianderand serve with Chutney Pudi.
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This dish is traditionally prepared on Bhogi day during Makara Sankranthi, together with Hunse Gojju and Badanekai Bhajji
Ingredients:
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Rice 1 cup
Moong Dal (Halved without skin) ? cup
Coriander seeds 2 tsp
Cumin Seeds 1 tsp
Grated Dry Coconut 2 tbsp
Ghee 2 tsp
Coriander Chopped 1 tbsp
Sugar 1 tsp
Oil 2 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Sugar & Salt to taste
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Procedure:
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Soak the dal and rice seperately in water for thirty minutes.
Roast the coriander, cumin and grated coconut. Cool and crush them coarsely in a grinder.
Heat two tbsp of oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida, red chillies and curry leaves.
Add the rice an dal and fry till golden color.
Pour two cups of water and allow to cook.
When half done add the coarse powder prepared above, salt, sugar and two tsp ghee.
Cover and cook again till done.
Garnish with grated coconut and chopped coriander and topped with ghee.
Serve with Hunse Gojju and BadaneKai Bhajji.
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Ingredients:
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Rice 1 cup (uncooked)
Chillies chopped finely 3-4
Onion diced 1 cup
Coconut grated 2 tbsp
Coriander Chopped 1 tbsp
Groundnuts 1 tbsp
Raw Mango Grated 1 tbsp (or Lemon juice 2 tsp)
Oil 2 tbsp
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Curry Leaves 1 stalk
Red Chillies dried 1-2
Sugar & Salt to taste
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Procedure:
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Cook rice so that the grains stay seperated. Allow to cool.
Heat two tbsp of oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, cumin seeds, turmeric, asafoetida , red chillies and curry leaves.
Add groundnuts and fry till golden color.
Add chopped chillies and onion and let cook for some time.
Add the grated mango (or lemon juice), salt and sugar. Mix well.
Add the cooled rice and mix gently. Cook covered for a few more minutes.
Garnish with coriander and grated coconut.
Serve with Bellulli Chutney or any pickle.
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Ingredients:
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Rice 1 cup (uncooked)
Jaggery Crushed or grated cup
Coconut Grated 1 cup
Cardmom 4
Cashewnuts 1 tbsp
Raisins 1 tbsp
Cloves 4
Ghee cup
Cardmom tsp
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Procedure:
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Wash rice and soak it for about an hour.
Heat two tsp ghee in a pan and add the cloves and then the soaked rice.
Fry till golden color.
Add two cups of water and cook rice so that the grains stay seperated.
Heat another pan . Add the grated coconut and jaggery and mix well.
Add the cooked rice to this mixture, together with cashewnuts, raisins, cardmoms and remaining ghee.
Mix well. Cover and cook for a few more minutes.
Serve after sprinkling the cardmom powder on top.
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Ingredients:
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Rice 2 cups
Coriander 1 big bunch
Green chillies about 4-5
Onion 1 small
Garlic 2 cloves
Ginger 1 inch
Cinnamon small piece
Jeera 1 and half tablespoon
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Procedure:
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Cook rice and keep aside.
Do not fry any of the ingredients.
Take it raw and grind with very very little water.
Then,in about 5 or 6 tablespoons of oil, add mustard and hing(asafoetida) and add the thick paste to it and add salt.
Fry it very well till the raw smell has disappeared and then add hot cooked rice to it and mix well.
Garnish with cashew fried in ghee.
Variety:You can add green peas to it too.
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Ingredients:
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Rice 1 cup (uncooked)
Yoghurt 1 cup
Milk ? cup (Boiled and warmed)
Ghee 2 tsp
Cumin seeds 1 tsp
Asafoetida two pinches
Curry leaves 1 stalk
Coriander chopped 1 tbsp
Peppercorns crushed 2-3
Salt to taste
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Procedure:
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Cook rice so that it is fluffy and allow to cool.
Heat ghee in a pan . Add the cumin seeds, asafoetida, crushed pepper corns and curry leaves. Set it aside.
When the rice is still warm, add the yoghurt and salt and mix well. Add the milk and stir.
Add the cumin seeds tadka prepared above.
Cover and set aside for sometime before serving.
Garnish with chopped coriander .
Serve with lemon pickle or Bellulli Chutney or Beans Palya .
Variation : Mosaranna also tastes good when very finely chopped onions are added to it and served. Serves as a very good accompaniment during travels.
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Ingredients:
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Rice 1 cup (uncooked)
Tamarind lemon sized ball
Coconut grated 1 tbsp
Coriander chopped 1 tbsp
Water 3/4 cup (to soak tamarind)
Oil 2 1/2 tbsp
Mustard Seeds 1tsp
Urad Dal 2 tsp
Cashewnuts 1 tbsp(broken)
Groundnuts 1 tbsp
Asafoetida 2 pinches
Curry Leaves 1 stalk
Red Chillies dried 3-4
Sugar 1/2 tsp
Salt to taste
For Masala:
Chana Dal 1 tbsp
Urad Dal 2 tsp
Black Pepper Corns 3-4
Red Chilli powder 1 tsp
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Procedure:
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Wash and Cook the rice so that the grains stand seperated. Allow to cool.
Meanwhile, Soak tamarind in water for 20 mins and extract the pulp.
Roast the Pepper Corns, Chana and Urad dal and grind to a coarse powder together with the red chilli powder.
Fry the cashewnuts in a little ghee and set aside.
Heat oil in a heavy bottomed pan and prepare the tadka (vaggarni or baghar or phodni) with mustard seeds, urad dal, groundnuts, asafoetida , red chillies and curry leaves.
Add the tamarind pulp, dal powder, sugar and salt and allow to boil for a few minutes.
Add the cooled rice and mix gently so that the tamarind extract adheres evenly on all the rice grains.
Cover and cook for a couple more minutes.
Serve garnished with fried cashewnuts, grated coconut and finely chopped coriander.
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