Category Archives: Rice Varieties

Cabbage Rice

Today I am posting cabbage rice!!!! I eat cabbage very often, usually I don’t like the smell of cabbage. So, I tried this rice I turned out yummy….

kgl

Ingredients :

  1.     Ghee / Oilve oil – 2 tbsp
  2.     Small onion, chopped – 1/2
  3.     Water – 1 1/2 cup
  4.     Basmati rice – 1 cup
  5.     Cabbage, chopped – 1/2 cup
  6.     Salt – as per taste
  7.     Bay leaf – 1
  8.     Cinnamon – 1 piece
  9.     Cloves – 1 piece
  10.     Cardamom – 1 pieces
  11.     Green chillies, split in middle  – 2
  12.     Turmeric – pinch
  13.     Cashew nuts – 8
  14.     Mustard seeds- 1/2 tbsp
  15.     Cumin seeds – 1/2 tbsp

Method :

  • Wash the 1 cup basmati rice and keep it aside.
  • Heat olive oil in pressure cooker, once oil becomes hot add  bay leaf, cloves, cardamom,   cinnamon stick.
  • Fry little, add cumin seeds, mustard seeds, onions, green chillies, red chilli flake, turmeric powder and cook until the onion start to get translucent and golden.
  • Add chopped cauliflower, salt as per taste mix well.
  • Add 1 1/2 cup water and washed and drained 1 cup rice. Mix well.
  • Close the pressure cooker lid and pressure cook till 2 whistles.
  • Turn off the stove and remove from stove top.
  • Garnnish with roasted cashwes.
  • Serve with raita or plain curd.

Note :

  • Generally, I add everything in pressure cooker and cook until 1 or 2 whistles.
  • Instead of pressure cook, you can use cooked rice also.
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Bisibele bath ‘In My style’

Wow….Today is My 100th post! I hope everyone enjoys something on my blog. So, I would like to celebrate with a special dish ….Bisi bele bath. This is a very famous Karnataka recipe. Bisibelebath means hot lentils rice. It tastes awesome when served with ghee on top. Easy version of bisibelebath…..
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Ingedients :

  1. Rice – 1 cup
  2. Water – 5 cups
  3. Chana dal – 3 tbsp
  4. Moong dal – 3 tbsp
  5. Toor dal -3 tbsp
  6. Cumin seeds – 1/2 tbsp
  7. Mustard seeds -1/2 tbsp
  8. Tamarind pulp – 5 tbsp
  9. Onions, chopped – 1/2 small
  10. Sambar powder – 1 1/2 tbsp
  11. Red chilli powder – 1/2 tbsp
  12. Green chilli – 1
  13. Curry leaves – 1 1/2 string
  14. Carrot, chopped – 1
  15. Potato, chopped – 1
  16. Salt – as per taste
  17. turmeric powder – pinch
  18. Cashew nuts – 6

Method :

  • First measure the 3 dal’s equally and soak in water for atleast 30 min’s.
  • (Note : If u take 1 cup rice, the combination of all dal’s must be 1 cup).
  • In a heavy bottom pan, add 3 tbsp olive oil .
  • Once oil becomes hot, add cumin, mustard seeds, curry leaves, onions, green chilli and saute until onions become soften.
  • Add carrots, potatoes and cook until half done.
  • Add soaked dal’s and fry for 2 min’s.
  • Add  5 cups water and let it boil.
  • When water starts boiling, add rice and mix well.
  • Let it be on low for 20 min’s.
  • (If requried add little water in middle).
  • Once the rice becomes soft, add tamarind pulp, cashews, salt and red chilli powder.
  • Mix well.
  • Leave it on flame for 10 more min’s.
  • Switch of the stove and serve hot with ghee.

Note :

  • Bisibelebath should be soggy only.

Talimpu Annam/ Popu Annam / Seasoned Rice

Generally, talimpannam is made of left over rice. Sometimes, I prepare it with just cooked rice also. It was easy to make and spicy at the same time. There are so many varieties of making this dish, but this is our family recipe.

talimpannam

Ingredients :

  1. Cooked rice – 2 cups
  2. Oil – 2 tbsp
  3. Cumin seeds – 1/2 tbsp
  4. Mustard seeds – 1/2 tbsp
  5. Curry leaves – 1 string
  6. Urad dal – 1 tbsp
  7. Chana dal – 1 1/2 tbsp
  8. Hing – pinch
  9. Onions, chopped – 1 small size
  10. Green chillies, chopped – 4
  11. Salt – as per taste
  12. Turmeric powder – pinch

Method :

talimpu annam1

  • Mash the rice gently and add little salt and turmeric powder, keep it aside.
  • Heat oil in a vessel, add cumin seeds, mustard seeds, curry leaves, urad dal, chana dal, hing and stir for a minute.
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  • Add onions, green chillies, salt and saute till onions changes to little golden brown in colour.
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  • Add the rice and mix well and leave it on low flame for 3 min’s.
  • talimpannam
  • Remove it from the stove and serve hot.

Note :

  • This dish is more tasty with little spicy.
  • U can use left over rice/ just cooked rice.

Palak Rice / Spinach Rice

Today I am sharing a simple variety rice recipe. Palak rice – in my Style, which is a very simple and easy. Great to pack for lunch.
Generally I make a lot of rice varieties, b’coz it takes much less time!!! to jump out of kitchen…. 🙂

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Ingredients :

  1. Palak/Spinach – 1 bunch
  2. Basmati Rice – 1 cup
  3. Water – 4 cups
  4. Olive oil – 3-4 drops
  5. Onions, chopped – 1/2 small size
  6. Cloves – 2
  7. Bayleaf – 2
  8. Cinnamon – two, 1 inch pieces
  9. Cardamom – 2 pieces
  10. Cashew nuts – 8
  11. Green chillies – 3
  12. Salt – as per taste
  13. Urad dal – 1/2 tbsp
  14. Mustard seeds- 1/2 tbsp
  15. Cumin seeds – 1/2 tbsp
  16. Curry leaves – 1/2 spring
  17. Turmeric powder – pinch

Method :

For Rice :

  • Soak 1 cup rice for 20 minutes in water.
  • In a vessel, add 4 cups water, 1 cinnamon stick, 1 bay leaf, 1 cardamom, 1 clove, salt and  add  little olive oil in boiling water, helps to grains remain separate.
  • Then as water boils add Rice to it and let it half cooked.
  • Drain the water and keep it aside.

For Palak puree :

  • Firstly, take 1 bunch spinach, remove the stem and wash the palak thoroughly in water.
  • Now, Take a vessel, add 1 cup water and bring it to boil.
  • Add washed spinach and let it boil in water for 5-8 min’s.
  • Drain the water.
  • Grind into a processor until smooth puree formed. Keep it aside.

Preparation :

  • On the stove, heat oil in a pan.
  • Add Cinnamon, Cloves, Cardamom and Bay leaves and saute it for min.
  • Add the mustards seeds, cumin seeds, curry leaves, urad dal, cashew nuts, chopped onions and saute it till the onions become soft.
  • Add  green chillies, turmeric powder and palak puree.
  • Fry it until the raw smell disappears and the paste becomes little thick, for about 5 min’s.
  • Add salt and stir it.
  • Add cooked rice and mix well till each grain gets coated with the paste.
  • Cook for 6 min’s. by closing the lid on the pan, on low flame.
  • Serve it with plain curd or raita.

Enjoy!!!!

sb

Note :

  • Do not allow the rice to over cook.
  • I generally does’t use ginger galic in this rice. if u want u can use it.
  • If u want other veg. in this recipe, u can add finely chopped carrots and green peas, before adding palak puree.
  • We can always use coriander leaves for garnishing. I did’t used becoz, in this recipe I prefer not to add them.
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