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Gatte Ki Thiyari ( No Onion No Garlic) | Gatte Ki Thali ~ Rajasthani Gatta Recipes

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Gatte Ki sabzi is a very famous Rajasthani yogurt based curry with no veggies No onion and no garlic. Gatta is a  spiced up chickpea dough shaped like a sausage and cooked in boiling water, they are then cut and made with yogurt based gravy. Not only sabzi we make many more dishes with gatta.Like the recipe, I am going to share here, Gatte Ki thiyari is a most loved dish in my home.  I make them often and it is a delicious variety rice with nothing fancy. I still remember My mom used to make this dish for every diwali with meetha chawal. This was a diwali special menu at mom’s place. There many varieties of thiyari but gatte is thiyari is a very traditional Rajasthani dish which is made only at home.Gatta as such can be made many ways such as paneer ke gatte, aloo ke gatte, Lauki ke gatte, Atte ka gatta and many more. We use leftovers very efficiently if we have leftover rice the first thing pops up is chawal ka gatta , I have been having it from my childhood. I had some other recipe lined up for G I told my hubby but he suggested Guntur Idli, I didn’t have proper ingredients. Letter G was following me where ever I go and Then this idea popped up to make our very own gatta and some variety gatta recipes which is a regular kind of food in our home. Don’t hit me  :p again I tend to overdo I know, I tried making gatte ki thali, which Included Gatte ki sabzi ( obviously), gatte ki kadhi, Gatte ki chakri, Gatte Ki Kadhi,Gatter Ki thiyari and I also make Gatte ki Tikki.

Rajasthan is known for its culture and food, Most of the Rajasthani cuisine have yogurt added to it bcoz of the scarcity of water. People substitute yogurt to make the gravy. Most of the time there is a scarcity of veggie and fruits so they use pulse and dried veggies to make their curries. Most of the food is prepared to keep in mind it should last for days without heating. We follow a no onion no garlic and no greens diet for Paryushan parava ( Jains 8 days festival) which when it is tough to decide what to cook and gatta is an Instant option at all homes which doesn’t need soaking of pulses and can be made in a jiffy. Last month I share a No onion No garlic No green veggie Thali and everyone for Bm theme Indian Thali .  Here I am with a No onion No garlic marwari food again, As we made yogurt based gravies a lot and gattas are most loved yogurt based gravy I thought Why not I do a Gatte Ki thali for the letter G. My mom did share this recipe on Tv show we both did in pudhuyugam (konjam soru konjam varalaru) , that was proud moment for me to make her cook for TV ..Lets move on to the recipe..


G For Gatte Ki Thiyari and Gatte Ki Thali

Gatte Ki Menu

  • Gatte Ki Tikki

  • Gatte Ki Kadhi

  • Gatte Ki Sabzi

  • Gatte Ki chakri

  • Gatte Ki Thiyari

Ingredients 

For Gatta

  • Chickpeas Flour – 1 1/2 cups
  • Carom seeds/ Ajwain – 1/4 tsp
  • Oil – 1 tbsp
  • Red chilli pd – 1/2 tsp
  • Turmeric – 1/4 tsp
  • Salt to taste
  • Water as needed

For Thiyari

  • Basmasti Rice – 1 1/2 cups
  • Bay leaf – 1 No
  • Cinnamon – 1 “Inch piece
  • Cloves – 2 No
  • Cardamom – 2 No
  • Green Peas – 1/4 cup ( boiled)
  • Pomegranate – 1/2 cup
  • Ghee as needed ( to fry the nuts)
  • Cashew nuts – 2-3 No
  • Raisins – 2-3 No
  • Oil – 1 tbsp
  • Coriander Leaves – 2 tbsp ( chopped)
  • Green chillies – 2 slit
  • Red chilli pd – 1 tsp
  • Coriander pd – 1/2 tsp
  • Turmeric pd – 1/4 tsp
  • Garam Masala pd – 1/4 tsp
  • Lemon wedge

Method 

  • Wash and soak basmati rice for 15 mins and then cook them in boiling water till 75 % done.
  • Drain the water and fluff the rice.
  • In a bowl Mix chickpea flour, carom seeds, red chilli pd, turmeric powder, oil and mix them well.
  • Add little water at a time and knead it into a stiff dough.
  • Divide the dough into equal portions and form a sausage shaped elongated cylinders and keep it ready.
  • Boil water in a saucepan, once the water comes to a rolling boil drop the shaped gatta and cook them till a knife inserted comes out clean.
  • After the gattas boil in the water for 10 to 15 mins, drain the water and cut them into equal size pieces.
  • In a saucepan, heat oil add bay leaf, cardamom, cloves, cinnamon.
  • Add the cut gatta into the oil and saute them. Add red chilli pd, turmeric pd, coriander pd, garam masala.
  • Mix them well till it gets coated to the gatta, if you feel the masalas are getting burned sprinkle water if needed.
  • Add the cooked rice and mix them well, add the boiled peas as well.
  • In another pan with little oil/ghee roast the cashew and raisins. Add them to the rice as well.
  • Cover and cook the rice on low flame for 5 – 10 mins, till all the masala combine well.
  • Garnish with lots of chopped coriander, pomegranate and serve hot with lemon squeezed on top.
  • We usually have this rice with roasted papad but raita will go well too.

Notes

  • When we make this for a regular day we do add onion and garlic to this rice and it tastes yummy as well. But without onion and garlic still, it tastes the same.

5.0 from 11 reviews
Gatte Ki Thiyari ( No Onion No Garlic) | Gatte Ki Thali ~ Rajasthani Gatta Recipes
 
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Gatte Ki thiyari is a Rajasthani traditional rice variety. This NO onion and No garlic recipe is perfect for paryushan parva ( jain festival).
Author:
Recipe type: Rice Recipes
Cuisine: Rajasthani Cuisine
Serves: 3
Ingredients
For Gatta
  • Chickpeas Flour - 1½ cups
  • Carom seeds/ Ajwain - ¼ tsp
  • Oil - 1 tbsp
  • Red chilli pd - ½ tsp
  • Turmeric - ¼ tsp
  • Salt to taste
  • Water as needed
For Thiyari
  • Basmasti Rice - 1½ cups
  • Bay leaf - 1 No
  • Cinnamon - 1 "Inch piece
  • Cloves - 2 No
  • Cardamom - 2 No
  • Green Peas - ¼ cup ( boiled)
  • Pomegranate - ½ cup
  • Ghee as needed ( to fry the nuts)
  • Cashew nuts - 2-3 No
  • Raisins - 2-3 No
  • Oil - 1 tbsp
  • Coriander Leaves - 2 tbsp ( chopped)
  • Green chillies - 2 slit
  • Red chilli pd - 1 tsp
  • Coriander pd - ½ tsp
  • Turmeric pd - ¼ tsp
  • Garam Masala pd - ¼ tsp
  • Lemon wedge
Instructions
  1. Wash and soak basmati rice for 15 mins and then cook them in boiling water till 75 % done.
  2. Drain the water and fluff the rice.
  3. In a bowl Mix chickpea flour, carom seeds, red chilli pd, turmeric powder, oil and mix them well.
  4. Add little water at a time and knead it into a stiff dough.
  5. Divide the dough into equal portions and form a sausage shaped elongated cylinders and keep it ready.
  6. Boil water in a saucepan, once the water comes to a rolling boil drop the shaped gatta and cook them till a knife inserted comes out clean.
  7. After the gattas boil in the water for 10 to 15 mins, drain the water and cut them into equal size pieces.
  8. In a saucepan, heat oil add bay leaf, cardamom, cloves, cinnamon.
  9. Add the cut gatta into the oil and saute them. Add red chilli pd, turmeric pd, coriander pd, garam masala.
  10. Mix them well till it gets coated to the gatta, if you feel the masalas are getting burned sprinkle water if needed.
  11. Add the cooked rice and mix them well, add the boiled peas as well.
  12. In another pan with little oil/ghee roast the cashew and raisins. Add them to the rice as well.
  13. Cover and cook the rice on low flame for 5 - 10 mins, till all the masala combine well.
  14. Garnish with lots of chopped coriander, pomegranate and serve hot with lemon squeezed on top.
  15. We usually have this rice with roasted papad but raita will go well too.
Notes
When we make this for a regular day we do add onion and garlic to this rice and it tastes yummy as well. But without onion and garlic still, it tastes the same.

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Crescione | Italian Stuffed Flatbread

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I wanted to do a flatbread series on my blog for so long and when I saw stuffed flatbreads as one of the themes I was sure to do it for BM. I made an Armenian bread  – Jingalov and Trini Dhal Poori Roti for my day 1 and 2. I planned some other bread for day 3 but couldn’t make it so opted for a simple bread. I love Italian breads and this stuffed bread was on my to-do list. Crescione is a flatbread dumpling filled with tomato, mozzarella, Spinach, onion, sausages and many more variations. Padina and Crescione are very famous Italian street food breads, Padina is made like pita and veggies and meat are sandwiched in them after the bread is made whereas Crescione is stuffed and then cooked. Both the bread are made with the same dough.Traditionally the dough is made with lard ( pigs fat) but some even make it with olive oil so I went ahead with the oil version.

This is another amazing flatbread am glad I tried and happy to post it here. My hubby and daughter gave a big thumbs up and they loved it. The Tomato Mozzarella version was greatly loved. I made one crescione with spinach filling and it was good as well but the Cheese version was loved more. I took very little time to photograph as it was getting dark almost, hope you like them virtually. Sometimes I feel nothing to write about the dish and let everyone see for themselves and decide, this is one such day being lost for words. I will move on to the recipe quickly.


4.9 from 7 reviews
Crescione | Italian Stuffed Flatbread
 
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Crescione is an Italian stuffed flatbread which is a most popular street food. It can be filled with herbs, tomato, mozzarella and many more ingredients.
Author:
Recipe type: Stuffed Flatbread
Cuisine: Italian Cuisine
Serves: 5
Ingredients
For Dough
  • All Purpose Flour - 2½ cup
  • Olive Oil - ¼ cup
  • Baking soda - 1 tsp
  • Salt to taste
For Filling
  • Tomato -2 Nos Medium size
  • Mozarella - 1 cup ( shredded)
  • Oregano - ¼ tsp
  • Chilli flakes as needed
  • Olive oil - 2tsp
  • Spinach - 1 cup
  • Onion - 3 tbsp (chopped)
  • Pepper as needed
  • Salt to taste
Instructions
To Make The Filling
Tomato Mozzarella Filling
  1. Grind the tomatoes in a mixture still smooth paste.
  2. In a pan heat oil add the ground tomato puree, oregano, pepper pd, Chilli flakes, salt and let them cook.
  3. Cook till the raw smell goes off and the puree gets condensed a bit.
  4. Remove from heat and let it cool completely
Spinach Onion Filling
  1. In a pan heat oil and the chopped onions and saute them till translucent.
  2. Add the washed spinach and look them till they shrink and al dente
  3. Add salt and pepper pd to season.
To Proceed
  1. In a glass of water melt the salt as needed to make the dough.
  2. In a bowl take the flour, add oil, baking soda and the salt water to the dough.
  3. Mix the well and knead them to till all the flour combines and forms a smooth dough.
  4. Cover and let the dough rest for 30 mins.
  5. Divide the dough into equal parts and start rolling the dough with a rolling pin.
  6. Roll the dough thin and dust very little flour.In the half part of the rolled dough spread the tomato filling and top it with mozzarella.
  7. Brush some water in the corners of the circle and fold the other half side on top of the filling.
  8. Press the corners of the crescent-shaped bread with the prongs of the fork. Make sure the filling doesn't leak out.
  9. Heat a Testo/ Tawa and place the prepared crescione carefully to cook.
  10. Let it cook on one side and then flip it and cook on the other side.
  11. Cook in medium heat so that the cheese inside gets nicely melted. If cooked in high heat the outer part might cook quickly leaving the inner part uncooked.
  12. Do the same with rest of the dough and fill the spinach filling the same way.
  13. They taste perfect as is but if you want you can enjoy them with ketchup.

 

Trini Dhal Poori Roti with Curry Channa Aloo ~Trinidad Recipes

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I have always felt amazed how some of the recipes around the world are very similar to Indian versions, but the origin of the food is not clearly informed in some cuisines.  Some recipes may have different names but have similar method or variation of it. As I am very close to Indian cuisine I might feel it very similar to my cuisine but think about the people who follow other cuisines they would never like their cuisine to be compared with Indian as it might have little or more difference in the method or ingredients used. One such cuisine is Trinidad cuisine which is one of the cuisines from the Caribbean Island. Trinidad and Tobago are two islands which have a blend of African, Amerindian, French, Creole, Indian and Spanish cuisines. Trinidad and Tobago is the largest island in the southern part of Caribbean. This Island has its diverse culture and is sometimes referred to as “Rainbow Island” for its food has all colors added. The Blending of culture is clearly seen in all the dishes in this cuisine, and so I chose to make a dish which is very similar to Indian from this cuisine.

Paratha roti is a very traditional Trinidadian dish which is also called as ” Buss Up Shut” which means “Busted up shirt” which literally means Crispy Parathas is made and broken to pieces before serving them with some curry. Along with paratha roti ,Dhal poori, Dosti and Sada are the most famous Trinidadian bread which has some Indian influence. You can get very familiar with Trinidadian breads and curries very easily as it has a lot of similarity with Indian cuisine. Today I am sharing Dhal poori roti recipes here. Dhal poori roti is a stuffed Trinidadian bread traditionally stuffed with yellow split peas dhal which cooked and milled in the miller with garlic and chilli to powder and stuffed in the roti. Some recipe calls for chandon beni which is a kind of similar to cilantro but I haven’t added it in this recipe..I also made a Tirini curry to go with dhal poori.. This dhal poori can be wrapped with a curry and enjoyed like a burrito or you can just have it curry on side. Curry Channa aloo is a delicious trini curry which also resembles Indian curry with a different method and spices used. In Trini cuisine, Madras curry powder is used much in place of our red chilli pd and coriander pd. I made Homemade madras powder curry for this curry and it was so yummy with dhal poori.I will share the curry recipe some other day, Moving on to the recipe , I have adapted the recipe from here.


5.0 from 5 reviews
Trini Dhal Poori Roti with Curry Channa Aloo ~Trinidad Recipes
 
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Dhal poori is a stuffed roti from Trinidad cuisine which is made from yellow split peas.These can be had with curry as is or can be wrapped with the curry and served. Curry channa goes very well with this stuffed flatbread.
Author:
Recipe type: Stuffed Flatbreads
Cuisine: Trinidad Cuisine
Serves: 5
Ingredients
  • All-purpose Flour - 3 cups
  • Baking pd - 1 tbsp
  • Salt to taste
  • Yellow split peas - 1 cup
  • Garlic - 3 cloves
  • Green chillies - 3 -4 ( as needed)
  • Cumin Pd / Jeera- 2 tsp
  • Salt to taste
  • Water as needed
Instructions
  1. In a take the yellow split add adequate water to cook the dhal.
  2. Add turmeric to the split peas while it cooks.
  3. Cook them till when you pinch the dhal in between your fingers they should crumble like a powder.Don't overcook the split peas till they are mushy.
  4. Once the peas are cooked drain the water and let them cook a bit.
  5. Add garlic, salt, green chillies, jeera pd to the dhal.
  6. I used a blender to blend the dhal if you own a hand mill you can grind the dhal in it.Grind it into a fine powder and set aside.
  7. In a bowl take the flour, salt, baking pd and Mix it well.
  8. Add water little by little to make a smooth and soft dough.
  9. Cover and rest the dough for 15 mins.
  10. Divide the dough into equal sized balls and flatten the balls to disc with your fingers.
  11. Fill a handful of dhal stuffing into the flattened disc and seal the corners, keep pressing the stuffing in.
  12. Pinch and seal the dough well else it will spill out.
  13. Press as roll them with a rolling pin to a thin roti
  14. Heat a skillet or tawa place the rolled roti and cook them both sides till you see brown spots.
  15. Drizzle some ghee while cooking the roti. Air bubbles will inflate the roti.
  16. Wrap the roti with some curry or enjoy the roti as is with curry. We enjoyed our dhal poori with curry channa aloo.


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Jingalov Hats ( Zhingyalov Hats)| Armenian Stuffed Flatbread~Stuffed Flatbread Recipes

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I love trying different cuisines and so am landing on to Armenian cuisine today. I tried this deliciously stuffed flatbread which is very popular bread in Armenia and mainly from the Republic of Artsakh which is a province of Armenia. Armenians are spread all over the world there are Lebanese Armenians, Persian Armenians and many more .. The cuisine has some Russian and European influence in it and that’s why it is simple to make and has subtle flavors I guess.  The ingredients used are fresh and they don’t believe in adding up excessive flavors or spices to the dish. Sometimes keeping it simple makes sense. I just followed the traditional way of making this stuffed bread with the herbs available in my kitchen. These breads can be loaded with lot more herbs like fresh oregano, sage, basil, lettuce or chard any number of  greens will work wonders making the dish more healthy and flavorful. You can even choose and add up to 20 different types of herbs for the filling. I didn’t want to go crazy so chose only 3 herbs which we use in daily basis. The name is so catchy when I served this hubby started asking me what is the name again n again 😀

I chose to do stuffed bread theme for this week so that I get a chance to read and research more about bread all over the world, I came across so many new and different breads, some were very similar to our Indian bread and some had very interesting stuffing in them. Like everyone, I came across the Turkish golzeme and had a plan to make them for my first day but after seeing so many yummy versions of golzeme from blogging marathon, I thought it might be boring if do same … I have already made Afghani bolani for the mega marathon so didn’t want to repeat it again. Finally, after all that possible research about stuffed bread, I chose this amazing  Armenian bread which is nothing but lavash bread filled with herbs. This one was easy to make though shaping the bread seemed complicated, it is supposed to look rustic. The nice leaf shaped bread stuffed with herbs had such amazing flavors in it , which I had some more herbs to add in. I used cilantro, mint, and spinach which is normally found in any Indian kitchen, but traditionally you can add fresh oregano, dill, parsley, chard or sage.Any greens would make delicious Jingalov hats. Do check the video for sealing the bread here. Lets move to the recipe.

This bread is very much similar to lavash bread with stuffing. The dough is rolled as thin as possble. Make a pliable dough.

I tried my best to roll them thin as possible, if you can roll them thin the bread will taste the best and you can see the green stuffing through the bread.

This is the best part of making this bread the stuffing comes in and you need to seal the bread. I think sealing this thin sheet of bread is a task. Do check the video I mentioned earlier to see how to seal the bread.

I made it super long 😛 it is not perfectly shaped but I tried my best.

 

4.9 from 7 reviews
Jingalov Hats| Armenian Stuffed Flatbread~Stuffed Flatbread Recipes
 
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Jingalov hats is a popular Armenian herb stuffed flatbread mainly from the Republic of Artsakh.
Author:
Recipe type: Stuffed Flatbread
Cuisine: Armenian
Serves: 4
Ingredients
For Dough
  • All-purpose flour - 2½ cup
  • salt to taste
  • Olive oil - 1 tbsp
  • Water as needed
For Filling
  • Herbs ( equal measure of spinach, mint, coriander)- 3 cups
  • Olive oil - To Drizzle
  • Salt as needed
  • Pepper pd - ¼ tsp
Instructions
  1. Wash and chop the spinach , mint and cilatro in a bowl. Drizzle some olive oil.
  2. Add salt and pepper, mix and set aside.
  3. In a bowl mix flour,salt,olive oil, water and form a pilable dough.
  4. Divide the dough to equal balls, take a ball and roll it in floured surface into a thin rectangle or oval shape.
  5. It is ok if the shape is not perfect.
  6. Place the herbs filling in the middle of the rolled dough and start sealing the corners from left to right starting from the middle. Do chk the video for how to roll and seal the bread.
  7. Heat a skillet and place the stuffed bread on it to cook. Brush some olive oil while cooking.
  8. Cook on one side till you see brown spots and then flip and cook on the other sides.
  9. Enjoy them warm. Break the bread into half put a piece of butter into the filling part. Let it melt and relish.


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Kovil Pulioyodharai | Puli sadam | Tamarind Rice Recipe

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Kovil Puliyodharai

 

Kovil Pulioyodharai who doesn’t love to have a dhonai full of temple style puli sadam. I have some nostalgic memories of style childhood. Born in a south indian state so I have experienced all the south indian rituals , we so visit the south indian temples and the offerings are passed to us in the form of prashadam .. There are so many rice varieties offer to got in south indian temples and they are made in very large quantity so that no one goes empty hand. Even though the quantity is more taste is equally delicious and after a prayer you will walk out of the temple with happy tummy too. Puli sadam, curd rice, lemon rice, all varieties sundals, kozhukattais all are offered to god in some festive occasions. Kovil puliyodharai is completely different to taste and it is the best way to make delicious puli sadam.

Puliyodharai Mix pd Recipe
Puliyodharai Mix recipe

In my college day a friend of my used to bring this puliyodharai in a paper parcel when ever we had culturals , her mom used to make it and it was the best puliyodharai I ever had. So recently I was talking to the same friend I happen ask her the recipe and she happily got the recipe from her mom just to share with me. I tried this Puliyodharai 2-3 times , I have made it with normal rice and then recently I made it with basmati rice. I love it both the ways. Puli kachal is something which can be made and stored in refrigerator for one month it keeps well for long period. That is one reason this rice is perfect to pack for long travels. In the early years when we used to go to rajasthan by train puli sadam was a must to pack with lemon rice appalam , poori.. This is the perfect lunch box recipe too , if you are planning to make the pulikachal ahead it is so easy to mix up with rice and pack them with potato fry or appalam. The aromatic Puliyodharai mix is the key to make this puliyodharai the kovil style.Now moving on to the delicious recipe of making Puliyodharai.

south indian Rice varieties

Kovil Puliyodharai

                                             Category   Preparation time  Cook Time
                                                Rice Varities
          15 mins                 20 mins

 

  Ingredients
  Rice – 2 cups ( I used basmati . You can also us normal rice)
  Tamarind – A small sweet lime or large lemon size or mosambi size
  Mustard Seeds  – 1 tsp
  Urad dhal – 1 tsp
  Groundnuts – 3 tbsp ( Roasted and remove the skin)
  Cashews – 2-3 nos
  Asafoetida pd – a pinch
  Red chilli pd – 1/4 tsp
  Turmeric pd – 1/4 tsp
  Oil – 3 tbsp
  Salt to taste
  Puliyodharai Mix Powder
  Coriander seeds / Kothamalli veedai – 1/4 cup
  Whole Red chilli/ Vara Milagai- 20 no’s
  Toor dal / Tuvaram Paruppu- 2 tsp
  Channa dal/ Kadalai paruppu -2 tsp
  White Sesame seeds/ Ellu – 2 tsp
  Fenugreek seeds/ Vendayam – 1/4 tsp
  Pepper corn/ Milagu -1 tsp
  Cumin seeds/ Jeera – 1 tsp
  Method
  • In dry pan roast all the ingredients under puliyodharai mix powder together in a low flame till it gets roasted.
  • Cool down the roasted ingredients and grind them to powder. You can store this powder in airtight container and use it as needed.
  • In a bowl soak tamarind with 1 cup water for 15 mins. Mash the tamarind nicely in the water and them extract the tamarind juice.
  • In a pan heat oil add mustard seeds, let them splutter and then add Asafoetida, urad dal , ground nuts.
  • Saute them till light brown. Add the tamarind extract , red chilly pd , turmeric pd,salt to taste and then let it boil till the water evaporates and the mixture get thickens ( not too thick) .
  • The oil will float on top of the puli kachal. Now it is time to add 2-3 tbsp  or as needed of the prepared puliyodharai mix pd.
  • Now mix the pulikachal in the cooked rice and mic it will till all the rice gets coated with the pulikachal.
  • You can enjoy it hot or cold with some appalam or potato fry .
  • If you allow the pulikachal mixed with the rice to rest for some time before you serve it will taste more better the more the time you give the more tastier it will be.
  • For garnish fry the cashew in oil/ ghee till light brown and then use them for garnish.
  Note:
  • You can make the puli kachal ahead and store it in refrigerator for a month too.
  • You can either serve the rice warm or cold, they taste good either way.
  • You can make the puliyodharai mix pd ahead and store it in airtight container for 2-3 weeks.

 

How to make kovil puliyodharai ?

Vangi Bhath Recipe | Brinjal Rice |Kathirikai Sadam

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Vangi Bhath Recipe

 Brinjal rice recipes

I love to have rice any time than phulkas , I know rice is not a healthy option but atleast once in a day we love to have rice. As I love rice i love to make variety  rice  and not the usual dal chawal , rasam chawal or kadhi chawal. I and my mom our big fans of brinjal, my mom makes delicious brinjal peanut curry and also how can i forget the kathirikai karakuzhambu . Today’s recipe is delicious and aromatic rice from south India, It is almost made in all parts of south India and each state has its own variations. I have made Vangi bhath couple of time and this recipe is my fav. Vangi bhath is made in different methods the karnataka method is to make the curry and mix with the cooked rice and the maharastrian version is make the curry with goda masala and cook the rice with the brinjals. After so many days am happy to blog , I have some array fo rice recipes in my draft. Wish me luck to be regular in blogging so that you see the array coming :).. Lets move on to the recipe now..

How to make vangi bhath ?

 Kathirikai recipes

Vangi Bhath

                                             Category   Preparation time  Cook Time
                                                Rice Varities
          15 mins                 20 mins
  Ingredients
  Rice – 1 cup
  Purple Brinjal/ Green Brinjal -4 no’s ( Medium )
  Turmeric pd – 1/4 tsp
  Hing / Asafoetida – a pinch
  Onion – 1 no ( Medium)
  Tomato – 1 no (Medium)
  Bay leaf – 1 no
  Cardamom – 2 no’s
Mustard Seeds – 1/2 tsp
Cumin seeds- 1/4 tsp
  Oil – 2 tbsp
  Vangi Bhath Powder
  Channa dal – 1 tbsp
  Urad dal – 2 tsp
  Coriander seeds – 1 tbsp
  Whole red chilli – 4-5 no’s
  Pepper corn – 8-9 no
  Coconut – 2 tbsp (grated)
  White sesame seeds -1/2 tbsp
  Cumin seeds / Jeera – 2 tsp
  Groundnuts -1 tbsp
  Cinnamon – 1 small stick
  Cloves -2 no’s
  Method
  • In a pan dry roast all the ingredients required for making Vangi bhath pd.
  • Cool the dry roasted spices in a plate , after it cools down put it in a mixer and grind to a not so fine no so coarse powder.
  • Cook the rice in 2 cups water and salt.
  • Cut the brinjal to 4 slices each and put them in water or butter milk to avoid oxidation
  • In sauce pan heat oil add bay leaves, mustard seeds, cumin seeds and cardamom. Let them splutter.
  • Add chopped Onions and saute them till translucent.
  • Add chopped tomatoes and saute them till mushy.
  • Drain the water and add the cut brinjals and saute till they cook well.
  • Add the 2-3 tbsp ( or as needed ) of the vangi bhath masala, turmeric pd, hing  to the cooked brinjal and saute them well.
  • Saute the curry till the masala gets cooked and raw smell goes off.
  • Add the cooked rice to the cooked curry and mix them till it is well combined.
  • Serve them hot with any raita or some papadams.

 Indian eggplant recipes