Tuesday, March 11, 2014

Methods of cooking rice

There are many methods of cooking rice. Quantity of water used varies from method to method and verity of rice. If we want cooked rice to be soft we have to add more water. For Chitranna, vegetable bath, Vangi bath and Puliyogare rice grains should be separate so quantity of water used will be less.We can find out exact quantity of water needed by cooking the rice once or twice.

Ingredients

Rice     1cup
Water   3½Cups

Method 1

Wash rice well and transfer it to thick bottomed vessel. Add required quantity of water and allow it to boil. Reduce the flame, stir well and close the vessel with a lid.Cook till rice is done.You can test it by pressing a rice grain with your thumb and fore finger.Add one more cup of water, cover the vessel with a lid, hold the vessel and plate together using a kitchen towel and drain out the water from the rice in to another vessel. (Water drained from the rice is called “annada ganji".Do not through it. it is very nutritious.) Once again keep the cooked rice on a slow flame and cook for a few minutes. In this method there will be nutrition loss.

Method 2

Rice    1 cup
Water 3 cups

In this method amount of taken   is ½ cup less than the previous method. Rice is cooked in the same manner as in method 1 but water is allowed evaporate completely and no extra water is added. Here there will be no nutrition loss.

Method 3

Rice    1 cup
Water 3 cups

 In this method rice is cooked in a pressure cooker. Take washed rice in a cooker separator add 3 cups of water. Boil 1 cup of water in a pressure cooker. Place the cooking rack or grid in the cooker. Place the vessel containing rice on the cooking rack and close the lid of the cooker and place the cooker on high flame. Steam gushes out of the nozzle of the cooker. Place the weight of the cooker on the vent and press. When the cooker whistles, reduce the flame and cook for 8 to 10 minutes. Allow it to cool. Open the lid rice will be ready to serve.

Method 4

Rice    1 cup
Water 3 cups



In this method rice is cooked directly in a pressure cooker. It is a quick method. Quantity of rice that can be cooked in this method is less as we cannot fill the cooker more than half.
Take rice and water in cooker and place it on a high flame. When it starts boiling close the lid. Steam gushes out of the vent. Place the weight of the cooker on the vent and press. Do not wait for the cooker to whistle. Reduce the flame. And cook for five minutes. Open the lid when cooker cools down. Rice will be ready to serve.


Friday, February 7, 2014

Bisibele bath pudi



Bisibele bath pudi


Ingredients

Bengal gram dhal                 ½ cup
Black gram dhal                   ½ cup
Coriander seeds                   1 cup
Byadagi chillies                   200gms
Dry coconut grated             1½ cup
Cinnamon                            2” pieces 4
Cloves                                 4
Cardamom                          2
Poppy seeds                       1 table spoon

While preparing Bisibele bath  1 table spoon of Sarinapudi is also used.

Method


Fry all the ingredients using low flame till with little oil using medium flame one by one. As you fry they give out aroma .Stop frying when the colour turns to golden brown. Transfer the spice to a plate and spread so that it cools. Crush fried chillies with your hand so that its volume reduces. Mix all the spices together and powder them in a mixer grinder. Let the powder be little coarse. Mix it with coconut gratings and grind again for a few minutes so that coconut mixes uniformly with the powder. Let it cool. Store it in an airtight container.

Friday, November 22, 2013

Pudi kutti hakida palya

ಪು ಡಿ ಕು ಟ್ಟಿ ಹಾ ಕಿ ದ  ಪ ಲ್ಯ 

Thursday, November 21, 2013

Palyada pudi / vegetablebath na pudi



ಪಲ್ಯ ದ  ಪುಡಿ/ವಾಂಗಿ ಬಾತ್  ಪುಡಿ  




Bengal gram dhal                 1 cup
Black gram dhal                   ¾ cup
Coriander seeds                   1 cup
Byadagi chillies                    200gms
Dry coconut grated              1 cup
Cinnamon                             2” pieces 4
Cloves                                   4


Fry all the ingredients using low flame with little oil using medium flame one by one  As you fry they give out aroma .Stop frying when the colour turns to golden brown. Transfer the spice to a plate and spread so that it cools. Crush fried chillies with your hand so that its volume reduces. Mix all the spices together and powder them in a mixer grinder. Let the powder be little coarse. Mix it with dry coconut gratings and grind again for a few minutes so that coconut mixes uniformly with the powder. Let it cool. Store it in an airtight container.

This powder is used to make palya which is called pudikuttihakidapalya "ಪುಡಿ  ಕುಟ್ಟಿಹಾಕಿದ ಪಲ್ಯ"
Vegetables used are Brinjal,Capsicum,Ivy gourd " ತೊಂಡೆ ಕಾಯಿ"cabbage, knol-khol and with mixed vegetables.
This powder is also used to prepare vegetable bath. Vangibath is very famous


Monday, November 18, 2013

sihi kumbala kai ( sweet pumpkin) mosarubajji

Sihi kumbalakai ( Sweet pumpkin) Mosarubajji
This is a simple recipe and also tastes good. You can also prepare it very fast.

Ingredients

Sweet pumpkin     ½Kg
Curds                    2 cups well beaten
Salt                        to taste
Coriander leaves -   chopped 2 table spoons

For seasoning

Oil                       1 table spoon
Red chillies         2 or 3 cut into pieces
Mustard seeds    ½ teaspoon
Cumin seeds       ½ teaspoon
Asafoetida          1 pinch
Curry leaves        2 sprigs

Method

Peel Pumpkin and cut in to big pieces and cook in a pressure pan for 3 to 4 minutes with ½ teaspoon of salt and ¼ cup of water. Allow to cool. Mash pumpkin well.
To this add beaten curds and salt to taste.
Heat oil in a pan and add mustard seeds cumin seeds and red chilli pieces. When seeds splutter add curry leaves and mix.
Pour this seasoning to the pumpkin and curd mixture. Mix well. And garnish with coriander leaves.
If you want mosaru bajji to be spicy you can use green chillies instead of red chillies.
This type of Mosaru bajji can be prepared with sweet potato and potato.





Monday, October 28, 2013

Ragi dose



Last weekend I had prepared dose batter for two days. But it was not enough for the second day. Suddenly I remembered my walking friend Sarojamma’s method of making Ragi dose. Here it is.

Ingredients


1. Leftover dose batter 2 cups (measurement need not be exact)
2. Ragi floor    2 to 3 cups (according to the need)
3. Salt to taste

Method

Mix Ragi floor with water so that there are no lumps. Add this to the leftover dose batter. Add salt to taste and mix well.If you like sour taste keep the batter overnight to ferment. Or you can keep it for 2 to 3 hours if you do not like sour taste. Prepare dose as usual.
If the batter is sour add finely chopped green chillies and finely chopped onion to the batter and prepare the dose.
Serve ragidosa with Coconut chutney or Chatnipudi or any pickle.
Photobucket

Wednesday, August 14, 2013

Method of preparing Huli( ಹುಳಿ) wiith Hulipudi ( ಹುಳಿಪುಡಿ)

Huli with Brinjal,Potato and Ripe french beans seeds

In Karnataka we prepare huli(ಹುಳಿ) and saru(ಸಾರು) regularly. Usual daily menu will be rice and huli or rice, saru and a vegetable dish. If huli prepared no need to prepare another dish with vegetable. So when we are very busy rice and huli is the best menu.

Huli can be prepared with a single vegetable or mixed vegetables. Huli can also prepared with vegetable mixed with Beans (ಕಾಳುಗಳು) .Brinjal and Bengal gram, Amaranth (ದನ್ಟಿನ ಸೊಪ್ಪು) and Bengal gram, Ash gourd and Bengal gram. Chow-chow and black eyed peas (ಅಲಸಂದೆ ಕಾಳು ), Brinjal and Flat beans (ಅವರೇಕಾಳು) are a few well known combinations.
 When we do not have vegetable at home  Menthya bele huli( ಮೆಂತ್ಯಬೇಳೆಹುಳಿ)  can be prepared.It goes very well with Aralu sandige( ಅರಳುಸಂಡಿಗೆ)!.

Huli can be prepared with stored huli pudi or freshly prepared masala.

Huli (ಹುಳಿ) with huli pudi (ಹುಳಿಪುಡಿ)

Ingredients

Tovar dhal(ತೊಗರಿಬೇಳೆ)            1 cup            
Vegetable of Your choice        1/ Kg
Mysore Sarinapudi                   1 tea spoon
Huli pudi                                  3 tea spoons.
Salt                                           3 tea spoons.
Tamarind                                  size of a lemon
Seasoning
Oil                                            3 teaspoons
Mustard seeds                          ½ tea spoon
Byadagi chillies                       2 broken into pieces
Asafoetida                               1 pinch
Curry leaves                            2 sprigs

Method

Take washed   Tovar dhal in a medium size pressure cooker and 4 cups of water and boil. Remove froth that forms with a ladle. Add ¼ tea spoon of turmeric powder and 1 tea spoon of cooking oil and close the lid .When steam comes out of the vent place the weight on the vent and press. As soon as the cooker “whistles”, reduce the flame and cook for just 3 minutes. Allow to cool.
(You can also cook dhal in a separator in a big cooker along with rice. In this method we have to wait for a long time as cooker takes longer time to cool)

Soak tamarind in a cup of hot water.

Wash, peel and cut vegetables .Pieces should be approximately equal in size. Place them in a small pressure cooker with ¼ cup of water add ½ tea spoon of salt and 1 teaspoon of sarina pudi. Mix well and cover the lid.
 Steam comes out of the vent.If you are cooking vegetables which take less time to cook such as Brinjal, cucumber, and snake gourd, cover the vent with a tumbler and reduce the heat and cook for 2 to 3 minutes on a slow flame.
For other vegetables which take more time for cooking, such as French beans cluster beans Knol –kohl, place the weight on the vent reduce the flame and cook for 1 minute and switch off the stove.Do not wait till the cooker whistles. Allow to cool.

By practice you will come to know the exact cooking   time.

 Squeeze and extract tamarind pulp from the soaked tamarind.

Transfer cooked vegetable to the cooker containing  dhal. Add water if needed. Mix Huli pudi with ¼ cup of water and add. Add salt and boil for 2 to 3 minutes stirring in between. Finally add tamarind paste, reduce the flame and boil for few more minutes so that vegetable absorbs salt,sour and spicy taste.
Heat 3 teaspoons of oil in a ladle; add mustard seed Byadagi chillies pieces and asafoetida. When mustard seeds splutter add curry leaves and add to the Huli.
Serve with hot rice. Aralu sandige goes well with Huli.