Vangi bath

Vangi bath is a Karnataka specialty that you can eat as a brunch/full meal.Other typical karnataka dishes include Bisi bele bath, Jola Rotti, Chapathi, Ragi rotti, Akki rotti, Saaru, Huli, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine.Plain and Rave Idli, Mysore, Masala Dosa and Maddur Vade are popular in South Karnataka.

When i was working in bangalore,i always used to eat vangi bath in my off cafeteria,there catering people always make set/masala dosa or idli for breakfast and afternoon lunch includes either bisi bele bath or vanghi bath along with other karnataka dishes.Becoz of that i didn't like set dosa n vangi bath,after many days ..again i did vangi bath today in my kitchen ..now it is awesome :))

Ingredients:



raw Basmathi/long grain rice -1 cup

Italian eggplant/indian brinjals-1 big size/7-8 brinjals

potato-1 big size -optional

peas-1/2 cup

MTR Vangi bath powder-2 tsp

seasoning ingredients

curry leaves

roasted peanuts-1/2 cup

mixed nuts/Cashews-1/2 cup-(dry roast/roast them in ghee)-optional

dry roasted chana dal and urad dal powder-3 tsp(optional)



Ingredients needed for making paste :



green chillies-6

coriander-1 small bunch

ghee/oil-4 tablespoons

shredded coconut powder-1/4th cup(optional)

Preparation:



1. Cook the rice with a pinch of turmeric once rice is done,Let it cool for some time and seperate each grain of rice.



2. Dry roast the shredded coconut and grind this with green chillies and coriander leaves to make a paste using Food processor/mixer.



3. Dry roast the chana dal and urad dal and grind to a powder using mixer.



4.Cut the brinjal length wise and keep it in salt water,cut onions finely.Peel the potato and cut into medium size cubes.In a large pan, heat oil/ghee and do tadaka/seasoning by adding chana dal, urad dal, mustard seeds,cumin seeds, red chillies, curry leaves and fry for few min till all seasoning ingredients become golden brown.



5. Add the finely chopped onions and fry till onions become transparent.Add potatoes, brinjal pieces and fry until all veggies are cooked.Atlast add peas ,cook for few more min and mix gently without breaking them.



6. Add above grinded paste , vangi bath powder along with ghee, salt to the rice and mix well.



7. Add cooked brinjal mixture to the rice , mix well.Atlast add roasted peanuts and nuts to vangi bath and serve hot with raita or any chutney .

Note:If you already added salt in the brinjal mixture..don't add salt again to rice..add either to rice or brinjal mixture.

I am sending this recipe to Announcing Cooking For Kids Rice Event hosting by trupti and is started by Sharmi of Neivedyam Sharmi of Neivedyam

Mushroom biryani

Do this biryani..if you are looking for making some spicy mouth watering dish or if you feel bored of making always veg/non veg biryani's .As i said before ,mushroom is a vitamin rich and high protein food and thus an important dietary supplement and healthy food. Though there are wide varieties of mushroom available, the most commonly available in US Grocery market is the white button mushroom.

The usual procedure is to cook the mushrooms curry and rice separately, then finally add alternate layers of rice and mushrooms curry. Instead of that(if you feel lazy just want to make a quick meal..)even i feel lazy, I did the biryani using electric cooker. Even that tastes good, becoz the rice is cooked in mushroom curry from the beginning on a low flame.

Ingredients:

Mushrooms -450gms

Onions (thinly sliced)-1

Basmati Rice-2 cups

Lemon -1(squueze juice)

Oil/ghee-4 spoons

Soya Sauce - 1 tsp

ginger-garlic paste -11/2 tsp

Green chillies-2(slit)

gharam masala powder-1/2 tsp

Cinnamon -2

Cardamoms -2

Cloves -2

Tomatoes (chopped into medium cubes) -2(medium size)

red Chilly Powder -1/2 tsp

Coriander Powder -1 tsp

Mint leaves,cilantro leaves for garnishing

Salt to taste

Preparation:

1.Take a bowl,wash and soak the rice for 1/2 hour in enough water.After due time, drain the water from bowl.

2.Cut green chillies and onions and tomatoes.Trim mushrooms into big pieces and keep it aside.(trim mushrooms by taking off the stem and cut each mushroom into 2-4 parts)

3.Heat ghee in a pressure /electric cooker and saute cinnamon,cloves and cardamoms for a minute and then add onions and fry untill onions becomes golden brown.

4.Add ginger-garlic paste and ghram masala powder and fry till you get a nice aroma of ginger-garlic then add tomato pieces and fry till tomatoes become smooth and then add chopped mushrooms & add all other ingredients and stir mushrooms for 10 min.

5.Add 3 cups of water and let it boil, add the soaked rice and stir till the rice level and the water level equals, if it is a pressure cooker , cook in low flame for 15 minutes.

6.If you use electric cooker it automatically goes to warm, once the biryani is completed.

7.Garnish with mint & cilanthro and serve hot with raitha.

Note:1.mushrooms cleaning:Don't soak mushrooms in water,it will absorb water into it .So just rinse under running water/clean with wet tissue.

2.Add always dried mushrooms to the dish.

3.If you don't have lemon in handy add curd -2 tsp as a substitute.

Vegetable pulao

Vegetable pulao is a mix of vegetables with rice. This is a great dish for lunch. If you feel lazy to preapre rice and curries (routine big meal) use vegetable pulao as a one-dish meal. Serve with yogurt,any gravy curry, pickle and with chicken too!!

Ingredients:

basmati or long grain rice -1 cup(washed & drained)
water-11/2 cups
bay leaves -2
salt to taste
oil -2 tsp
cumin seeds (jeera) -1tsp
green chilies-3(each one split into two)
potato-1 medium sized chopped into 1/2″ cubes
carrot-2(grated or chopped )
cauliflower-1cup cut into medium size florets
green peas-1 cup
red bell pepper-1/2 chopped (optional)
green peppers-2 long sliced
grated ginger -1 tsp
garam masala -1/2tsp
lemon juice -1tsp optional
cilantro for garnishing optional

Preparation:

1.Heat the oil in a electric cooker. Test the oil by adding one cumin seed, if seed cracks right away oil is ready.

2.Add cumin seeds after cumin seeds crack add bay leaves ,cloves,cinnamon stir for a min and then add green chillies, ginger stir-fry for 2 min and then add all chopped vegetables along with peas,fry it for 2 min.

3.Add rice, fry for a minute. Add water and salt and mix well & close the cooker .

4.After completion of your rice, cookerwill automaticaly goes to warm.you just check the rice,still if you feel any moisture you can keep that in warm itself otherwise take off the plug.

5.Atlast add garam masala and cilantro mix once.Serve hot pulao into a plate with raita/any curry.