Besibelebath



Roasted

Raw

Besibelebatth                

 Ingredients:

• 3/4 cup thoor dhal
• 3/4 cup plain rice (rinsed )
• 1 cup cut/diced vegetables(fresh beans, squash, eggplant and potatoes, spinach etc)

• 1 tsp of tamarind paste
• 1 1/2 tsp of rasam powder(sarina pudi, malagapudi)
• 

  

  Blended

  1/2 tsp of tamarind paste
• 2  tsp of salt
• 1 large tomato (optional)
• 3 or 4 whole green chilies or 1 big diced green pepper (optional)

Masala ingredients:

• 4 tbs coriander seeds(kotambari beeja)
• 2 tbs of urad dhal
• 2 tbs channa dhal
• 1/2 tsp of methi seeds(menthya)
• 1" cinnamon/dalchinni/chekkae (optional)
• 4 cloves/lavanga
• 8 red chilies (split)
• 1/4 cup of grated coconut (6-8 slices of coconut about 1/4"x2" long each)

(Roast chana dhal, methi seeds, urad dhal and chilies with a drop of oil in a small pan over medium heat.  Lower heat and add the coriander seeds and roast further for a few minutes to bring out the fine aroma of coriander. Then add the coconut and turn off the heat. Continue to twirl the contents of the pan for a couple of minutes. When cool, blend everything smooth with 1 cup of water.)





Garnish

 Garnishing ingredients:

• 1 tsp of mustard seeds
• 4 tbs of oil or ghee
• 1/2 cup peanuts or cashews or both
• pinch of hingh(optional)
• pinch of hingh (optional)
• few curry leaves(optional)

Method:

Besibelebath

Cook thoor dhal in a thick bottom pot with about  plenty of water on medium heat. To reduce the cooking foam from spilling over, place a spatula in the pot. When the dhal is 1/2 cooked add the rinsed rice, vegetables, tomato and the chilies. Cook till all the vegetables, rice and dhal are cooked well. The dhal, rice  are usually mushed and vegetable should be soft and wilted. Add the blended masala, salt, rasam powder and tamarind to the pot and mix well. Lower the heat and cook further for it all to slowly bubble, all the while stirring the whole thing  to keep it from sticking to the bottom.. Turn off the heat. and garnish:

Garnish: To garnish, heat the oil or ghee in a small spatula pan, splatter mustard seeds, Then add the peanut, and swish it around till they are golden brown Now add curry leaves, hingh, turmeric and pour the contents to the pot.

Cooking Tips:

You can pressure cook the vegetables, rice and the thoor dhal together. Instead of tamarind paste, you can soak natural tamarind( small lemon sized) in 1/2 a cup of water for a few minutes. Squeeze the tamarind juice out and use it in the preparation above. Throw the squeezed rind out. The besibelebath should be pretty thick and not too liquidy.

Serving tips:

Serve as main course with chips, happala etc on the side.

Amma's Zeera Rice

Amma's Zeera Rice:
Ingredients:

• 1 cup baumathi rice
• 1 cup frozen peas
• 1/2 cup chopped cilantro
• 4 green chilies
• 1 tsp cumin seeds
• 1/2 " cinnamon stick
• 1/2" ginger cleaned and chopped
• 2 cloves (lavanga)
• 1/2 cup freshly grated coconut
• 2 tbs ghee
• 1 tsp salt.

Method: Blend the coconut, cinnamon, cloves, cilantro, chilies, cumin seeds with 1/2 cup of water. Rinse rice in cool water and drain well. Heat ghee in a pan on medium heat. Add the rinsed and drained rice and fry for a few minute. Add the peas and continue to fry for a few more minutes. Add the blended contents, salt to the pan plus add about 2 more cups of water. Mix with a spatula and continue to cook on medium heat. Let the contents boil for 10 minutes. Lower heat and continue to cook for 10 more minutes. When most of the water is evaporated, cover and reduce heat further to low. Cook for about 5 minutes and turn off heat. Let the rice sit for 5 minutes before serving.
Cooking Tips: Can use boiled and halfcooked vegetables like fresh peas, carrots, green beans to make this dish. For ease of cooking, you can use a rice cooker to cook this dish. You will need to add more or less water to make the rice as soft or dry as you want. Add 1/2 cup of cashews roasted in ghee to embellish the rice. Saute 1/2 cup of sliced/slit onions in 1 tbs of oil and add to the rice for a twist in flavor.
Serving: Serve with raitha, plain yogurt or any kind of dhal.

Uindorae

Uindorae:
Ingredients:

• 1 cup of Ponni Raw Rice (or any extra long grain rice)
• 1/4 cup of oil or 3 tbs ghee
• 1 tsp salt
• 1/4 cup of cashews slit
• 1 or 2 red whole chilies
• 5 or 6 curry leaves/karivapalae
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• 1/4 cup of dessicated coconut or freshly grated coconut
• 1/2 cup of fried, crushed hapla(optional)
• 2 tbs of Kootu powder(see post to make this)

Method: Cook rice (see rice post for making rice) and set aside in a dish. Heat oil in a pan on medium heat. Splatter the mustard seeds, add the cashews, hingh, chilies and the curry leaves. Using a long spoon, roast the cashews till they are brown. Turn off the heat and pour the contents on the rice. Add the kootu powder, coconut, salt to the rice and mix well. Top with crushed hapla, just before serving.
Cooking tips: Vary the kootu powder to make the rice blander or spicer.
Serving tips: Add 1 tbs of ghee to the rice, mix well and serve it piping hot. It can be served with raitha or plain yogurt on the side.

Malagorae/Pepper Rice with Ghee

Malagorae
Ingredients:

• 1 cup of Ponni Raw Rice (or any extra long grain rice)
• 1 tsp pepper
• 1 tsp cumin seeds /sheera
• 1 tsp of coriander seeds/dhanya
• 2 tbs of ghee (see older post for making ghee)
• 1 tsp salt
• 1/4 cup of cashews slit
• 5 or 6 curry leave/karivapalae
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• 1/4 cup of dessicated coconut(optional)

Method: Cook rice (see Rice post for making rice) and set aside in a dish. In a small pan roast the peppers, cumin seeds and the dhanya seeds on medium heat, till the pepper starts popping. Set it aside to cool. Dry blend the cooled pepper mixture. Heat ghee in a pan on medium heat. Splatter the mustard seeds, add the cashews and the curry leaves. Using a long spoon, roast the cashews till they are brown. Turn off the heat and pour the contents on the rice. Then add the blended pepper mixture, coconut, salt to the rice and mix well.
Cooking tips: For a variation, saute thinly diced or slit(lengthwise), different colored bell peppers and add to the rice. Also can add sauteed diced tomatoes.
Serving tips: Add an additional tbs of ghee to the rice, mix well and serve it piping hot. It can be served with raitha or plain yogurt on the side.

Puliyogarae/Tamerind Rice/Puliyorae

Puliyogarae
Ingredients:

• 2 cups of Ponni raw rice (or any extra long grain rice)
• 2 tsp of tamarind paste
• 2" sq blob of jaggery broken into tiny pieces (or 1/4 cup of brown sugar)
• 1 tsp of salt
• 1 tsp of malagapudi(rasam powder)
• 4 tsp of puliyogarae powder(see puliyogarae pudi post)

Garnish

• 1/4 cup of peanuts
• 1/4 cup of cashews and almons(optional)
• 5 or 6 curry leaves(optional)
• pinch of hingh(optional)
• pinch of turmeric(optional)
• 1/2 cup of oil
• 1 tsp of mustard seeds
• 2 0r 3 red chilies (split chili's into halves)

Puliyogarae

Method: In a small dish heat 1/2 cup of water and melt the jaggery. Add the tamarind paste, bring it to a boil and set aside aside. Cook rice (See Rice post to make rice) and set it aside in a large bowl to cool. Add the tamarind mixture, salt and mix well. Heat oil in a pan on medium high and splatter the mustard seeds. Add the peanuts, cashews, almonds, hingh, turmeric and curry leaves. Using a long spoon fry till the nuts are browned. Pour the contents of the pan on the cooked rice. Add the puliyogarae pudi and the molagapudi to the rice and mix well.
Cooking tips: Vary salt, malagapudi and jaggery per your taste. Can also add desiccated grated coconut for a variation in taste.
Serving tips: Serve at room temperature. Serve with thick plain yogurt on the side or with yougurt rice.

Yogurt Rice/Mosaru Anna/Thairu Saadu

Yogurt Rice
Ingredients:

Garnishing

• 1 cup of Ponni Raw Rice (or any extra long grain rice)
• 1/4 cup of chopped cilantro
• 1/8" chopped ginger
• 3 or 4 green chopped chillies
• 1 tbs of urad dahl
• 1 tbs of channa dhal
• 1 tsp salt
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• 1/8 cup of oil

Ready

Method:Cook rice (see Rice post for making rice) and set aside in a dish. Heat oil in a pan on medium heat. Splatter the mustard seeds, and add urad dhal, channa dhal and hingh. Using a long spoon, fry the contents till the dhals are brown. Then turn off the heat and add the ginger, cilantro, green chillies. Swirl the contents around once or twice and add it to the cooked rice. Then add salt and yogurt or butter milk and mix well.
Cooking tips:To avoid the oil from splattering, you can add the cilantro and the green chillies directly to the cooked rice. Can also add curry leaves for flavoring. You can add 50% of yogurt and 50% buttermilk. Add little milk or water if the rice is not liquidy enough for your taste.
Serving tips:
Serve yogurt rice cold at room temperature. It can be served with puliyogare, besibhelebath or as the finale item after serving spicy food.

Mango Rice/Mavinakai Anna/Mangai Saadu

Mango Rice
Ingredients:

• 1 cup of Ponni Raw Rice (or basamathi rice or any extra long grain rice)
• 1 tbs of urad dahl (optional)
• 1 tbs of channa dhal (optional)
• 1/4 cup of peanuts (optional)
• 1 tsp salt
• 2 tsp of mustard seeds
• 1/4 tsp of turmeric
• 1/4 cup of oil
• 1/2 cup of grated coconut
• 1/2 cup of grated raw, sour mango
• 3 0r 4 red chilies

Method:
Cook rice (see Rice post for making rice) and set aside. Blend the red chilies, 1 tsp of mustard seeds and the grated coconut with out any water. Blend till the chilies and the mustard are all finely blended. Then heat oil in a pan on medium heat. Splatter the remaining 1 tsp of mustard seeds and add the urad dhal, channa dhal, peanuts and turmeric. Using a long spoon, fry the contents till the dhals and the peanuts are brown. Add the cooked rice to the pan and turn off the heat. Then add the grated mango, blended coconut mixture, salt and and mix well.
Cooking tips:
Can use curry leaves for flavoring. If the mango is not sour, add 1 tbs of lemon juice. It is easier to dry blend the mustard seeds and the chilies without the coconut. Add the coconut in the last couple swirls through the blender. You can also grate about 1/2" of mangai ingi/mavainakai ingi (mango ginger) to enhance the flavor.
Serving tips:Serve mango rice at room temperature. It can be served with yogurt, raitha etc.

Vangibath

Vanghibath:
Ingredients:

• 1 cup of plain rice (basamathi preferred)
• 4 0r 5 long eggplants or the round ones (from the Indian stores) or 1 large purple eggplant (cut into 1/4"x1/4"x2" long pieces)
• 1/2 cup of oil
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• pinch of turmeric (optional)
• 12 halved cashews (optional)
• 1 tbs of vanghibath powder(store bought or homemade)
• 6 curry leaves(optional)
• 1 1/2 tsp of salt
• 1/8 cup of desiccated coconut(optional)

Method: Cook rice and let it cool. In a pan heat oil on medium heat. Splatter the mustard seeds and add the hingh, curry leaves, turmeric and the cashews. Roast the cashews till they are slightly browned and then add the cut eggplant. Turn the eggplants over every couple of minutes, in the pan for about 10 minutes. Add 1/2 tsp of salt cook further for another 5 minutes till the egglants are all pretty wilted and tender to touch. Tun off the heat and add the the cooked rice to the pan and mix well. Then add the vanghibath powder, 1 tsp salt and work it into the rice by mixing thoroughly. Add desiccated coconut and mix well.
Cooking tips: Vary the amount of vanghibath powder per your taste. Add 1/2 tsp of rasam powder and mix thoroughly if the rice is too bland per your taste. Similarly you can use bell peppers instead of the eggplant. You can use other vegetables like carrots, lima beans, green beans, peas, any mixed variety. Pre-cook the vegetables, drain well and add to the rice.
Serving tips: Serve Vanghibath with raitha/pachadi.

Methi Rice/Mentya Anna

Methi Rice:
Ingredients:

• 1 cup of plain rice (basamathi preferred)
• 2"x3" slab of frozen methi leaves (from Indian stores)
• 1 cup of frozen peas
• 1/2 cup of oil
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• pinch of turmeric (optional)
• 12 halved cashews (optional)
• 1 tbs of vanghibath powder(store bought or homemade)
• 6 curry leaves(optional)
• 1 1/ 2 tsp of salt
• 1/8 cup of desiccated coconut(optional)

Method: Cook rice and let it cool. In a separate dish cook the peas with a 1/2 tsp of salt, till they are tender. Drain the water and set aside. Thaw the methi leaves in the microwave. In a pan heat oil on medium heat. Splatter the mustard seeds and add the hingh, curry leaves, turmeric and the cashews. Roast the cashews till they are slightly browned and then add the methi and the peas. Turn the methi and the peas in the pan for a couple of minutes. Tun off the heat and add the the cooked rice to the pan and mix well. Then add the vanghibath powder, 1 tsp salt and work it into the rice by mixing thoroughly. Add desiccated coconut and mix well.
Cooking tips: Can use fresh methi leaves. Remove leaves from the stems, rinse thoroughly, chop and add to the pan after splattering of the mustard. Saute till the leaves are wilted. Can also use fresh peas instead of the frozen peas. Vary the amount of vanghibath powder per your taste.
Serving tips: Serve methi rice with raitha/pachadi.

Sakkarae Pongal

Sakkarae Pongal
Ingredients:

• 1/2 cup of moong dhal (hesaru bhele, pytam parp)
• 1/2 cup of extra long grain rice (any variety)
• 1 tbs of ghee(naiee)
• 1/4 tsp of turmeric
• 1/4 cup of chopped cashews(optional)
• 1/4 cup of grated fresh coconut(optional)
• pinch of salt
• 3/4 cup of broken up jaggery (3/4 cup of brown sugar)
• 1 tsp of ground cardoman(optional)
• 1 tiny weeny speck of natural champhor(paccae karapura)
• 2 or 3 strands of saffron(kesari, kumkuma poo)

Method:

Heat ghee on medium heat in a pot and add the turmeric, cashews and roast for 2 minutes. Add the moong dhal and continue to roast for about 5 minutes on medium heat (the dhal does not have to be browned). Add 3 cups of water, salt and bring the contents to boil. Add the rice to this and cook on medium heat for 10 minutes. Lower the heat, cover the pot with a lid and continue to cook for another 10 minutes, till the rice and dhal are cooked through. Turn off the heat, add coconut and mix thoroughly. This portion is exactly similar to ven pongal except that there are no spices(pepper, jeera, cumin seeds) added while making the sakkarae pongal.

In separate dish boil jaggery in 1/2 cup of water till it all melts. Turn down the heat to medium and add the cooked contents from above. Add ground cardoman, natural camphor, saffron. Using a long spoon mix throughly and let the whole thing boil or heave a little. Turn off the heat and the sakkarae pongal is ready to be served.
Cooking tips:

Use a thick bottomed pot as the pongal will burn easily. You can also use the pressure cooker to make the unsweetened portion of the recepie(ven pongal). Add 1/2 a cup of sweet diced pinapple to give a fruity flovor. Can also add roasted diced almonds(1/8 cup), roasted raisins (roasted or raw, 1/8 cup). Roast almonds, raisins etc while roasting the cashews or roast separately in 1/2 tsp of ghee. Vary the jaggery quantities per your taste. The sakkarae pongal could be liquidy or thick depending on the water content. It will thicken as it cools down.
Serving tips:

Serve pongal hot with a tsp of ghee.

Ven Pongal

Raw

Ven Pongal
Ingredients:

Roasting

• 1/2 cup of moong dhal (hesaru bhele, pytam parp)
• 1/2 cup of extra long grain rice (any variety)
• 1/4" of grated or finely chopped ginger
• 1 tbs of ghee(naiee)
• 2 tsp of cumin seeds(jeera)
• 1 tsp of whole black pepper
• 1/4 tsp of turmeric
• 1/4 tsp of hingh(optional)
• 1/4 cup of chopped cashews(optional)
• 1/4 cup of grated fresh coconut(optional)
• 1 tsp of salt

Method:

Cooked

Heat ghee on medium heat in a pot and add the cumin, pepper, turmeric, hingh, cashews and roast for 2 minutes. Add the moong dhal and continue to roast for about 5 minutes on medium heat (the dhal does not have to be browned). Add 3 cups of water, salt and bring the contents to boil. Add the rice to this and cook on medium heat for 10 minutes. Lower the heat, cover the pot with a lid and continue to cook for another 10 minutes till the rice and dhal are cooked through. Turn off the heat, add coconut and mix thoroughly.
Cooking tips:
Use a thick bottomed pot as the pongal will burn easily. Or after roasting combine the rice and 2 1/2 cups of water, salt and cook in a pressure cooker. Pongal is liquidy or thick depending on the water content. Pongal will thicken as it cools down.
Serving tips:
Serve pongal hot with chetni or gojju
 

Lemon-rice/Chitra-anna/Yelaminchingai-ohorae

Raw

Lemon-rice/Chitra-anna/Yelaminchingai-ohorae

Ingredients:

• 1 cup of Ponni Raw Rice (or basamathi rice or any extra long grain rice)
• 1/4 cup of chopped cilantro
• 1/8" chopped ginger
• 3 or 4 green chopped chillies
• 1 tbs of urad dahl
• 1 tbs of channa dhal
• 1/4 cup of peanuts
• 1 tsp salt
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• 1/4 tsp of turmeric
• 1/4 cup of oil
• 1 tbs of lemon juice

Method:
Cook rice (see Rice post for making rice) and set aside.
Heat oil in a pan on medium heat. Splatter the mustard seeds, and add urad dhal, channa dhal, peanuts, hingh and turmeric. Using a long spoon, fry the contents till the peanuts are brown. Then add the ginger, cilantro, green chillies and saute further till everything is wilted. Add the cooked rice to the pan and turn off the heat. Then add salt and lemon juice and mix well.
Cooking tips:
To avoid the oil from splattering, you can add the cilantro and the green chillies directly to the cooked rice. Can also add curry leaves for flavoring. Can also add sauteed onions.
Serving tips:
Serve lemon rice hot or at room temperature. It can be served with yogurt etc.

Flavored Rice

Flavored Rice
Ingredients:

• 1 cup of Basumathi rice
• 1/2" cinnamon(2 or or 3 pieces)
• 2 cloves
• 2 whole cardamon
• 4 tbs of butter
• 1 tsp of oil or ghee

Method:
Dry fry cinnamon, cloves and cardamon in a pan with the ghee or oil on medium heat. Add the rice and continue to fry for a couple of minutes and turn off the heat. Boil 2-1/2 cups of water in a pot and add the fried rice contents and the butter. Continue to cook for about 10 minutes. Lower heat to medium low, cover and cook for another 10 minutes till the rice is cooked.
Cooking tips:
For fancier preparation garnish rice with sauteed onions. Also can add couple strands of saffron(kesari) or a pinch of turmeric for color.
Serving tips:
Serve rice with rajma, yogurt or raitha.