Vangi-Bath-with-Black-Pepper

#VangiBathwithBlackPepper #MilaguKatharikkaiRice : 
Generally I prepare #VangiBath [  #BrinjalRice ] from rice & #Brinjal [ #Katharikkai ] by adding onion, coconut scraping along with freshly made masala powder. This time I had to change the recipe completely as it had to be sent as packed food [ lunch box ] in the morning by 10.00 AM and would be consumed only after 8.00 PM. The rice had to withstand the day temperature, shouldn't get spoiled and also should be palatable. So I decided to avoid onion and coconut as both could not withstand hot day temperatures and would spoil the rice.
Now due to the Corona pandemic situation, Ayurveda and Siddha doctors are advising us to take lots of black pepper to increase our immunity level to fight against Covid - 19 virus. So I included black pepper instead of red chilly powder and used one or two red chilly as tempering only for its flavor.

In ancient times #BlackPepper was much-prized trade good, often referred to as 'black gold' and used as a form of commodity money. #BlackPepper gets its hot spicy taste from peperine, a substance present in its fruit covering and seed. Black pepper contains between 4.6% to 9.7% of piperine by mass. One Tablespoon of ground pepper [ approx. 6 gms ] contains moderate amount of Vitamin K [ 13 % of daily value(DV) ]. Iron [ 10 % of DV ], Manganese [ 18 % DV ] and other essential nutrients, protein and dietary fiber.
It is rich in antioxidant, anti inflammatory, improves brain function, lower cholesterol level and promote gut health.

Source and to know more on Black Pepper

But whatever these online articles may say, our moms used to give us  Milagu rasam [ Pepper rasam ] since childhood whenever we were afflicted with cold, cough or fever. Sometimes mom used to make hot and spicy Milagu kashayam [ Pepper decoction ] to ward off cold.

Considering all the nutritional value of pepper mentioned above, 'Vangi bath with black pepper' is a healthy immunity booster food.

Preparation Time                 : 20 - 25 mins
Making Time                       : 15 mins
Comfortably three persons can relish either for lunch or dinner.

Ingredients :
1 Cup	Raw Rice
4 - 5	Brinjal [ Katharikkai ]
5 - 6 Tsp	Gingelly Oil [ Sesame/Til Oil ]
1 Tsp	Salt
1 Tsp	Salt
Ingredients to grind :
1 1/2 Tsp	Black Pepper
1/2 Tsp	Coriander seed
1 Tsp	Cumin seed
1/2 Tsp	Bengal gram [ Chick pea ]
1/2 Tsp	Black gram [ Urad dal ]
1/2 Tsp	Khus khus [ poppy seed ]
1 Tsp	Flax seed [ optional ]
15 - 20	Curry leaf
Ingredients To Temper :
1/2 Tsp	Mustard seed
1 - 2 Tsp	Red chilly
1 Tsp	Black gram split
1 Tsp	Bengal gram
2 Tsp	Ground nut [ Peanut ]
1 Tsp	Gingelly Oil [ Sesame/Til Oil ]
10 - 12	Curry leaf

Method :
Wash Brinjal in running water Cut brinjal into equal sized big pieces and put in a vessel containing water. Keep aside.

Take rice in a pressure cooker.
Wash twice and add 2 cups of water.
Close it with its lid and put weight on. Pressure cook on HIGH flame for a whistle.
Then reduce the flame to SIM & cook for 5 minutes.
Turn off the stove and wait till it runs out of steam.
Then open the pressure cooker and topple it upside down over a basin or wide mouthed vessel to transfer cooked rice.
Add 3 Tsp of Gingelly oil and gently stir by a long spoon.
Keep under a fan to cool down and also to separate cooked grains.

To Prepare powder :
Meanwhile heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Add black pepper and fry till it starts spluttering.
Transfer into a bowl. In the same kadai add 1/2 Tsp oil & coriander seed and roast till it gives out nice flavor.
Then add cumin, bengal gram & black gram and roast till they turn golden color.
Now add khus khus and flax seed.
When flax seed starts crackling transfer everything into the same bowl.
Finally add curry leaves and saute till they become crisp.
Transfer into the same bowl.
Allow to cool down.
Then coarsely grind them in a mixie. Set aside.

Tempering :
In the same kadai add 1 Tsp of oil.
Crackle mustard seed, red chilly and then add black gram split.
Next add bengal gram and groundnut.
Roast till lentils turn golden color.
Finally add curry leaves and stir for half a minute.
Now transfer tempering over the rice.

To Saute Brinjal :
In the same kadai add 2 Tsp of oil. Add brinjal pieces, turmeric powder and 1/4 Tsp of salt.
Stir well and close the kadai with a lid.
Cook on slow flame till brinjal pieces become soft.
Turn off stove and transfer sauteed brinjal over the rice.

Now add 2 - 3 Tsp of prepared powder, 1 Tsp of salt and 2 Tsp oil  over the rice.
Stir gently and check for salt and spiciness.
If required add some more prepared powder and salt. Mix well.

Tasty peppery Vangi bath is ready to relish.

Enjoy with Potato phata phat curry

or any spicy curry of your choice.

To pack in the Lunch box :

Completely cool down to room temperature and then transfer into a container with lid.

Here I packed the rice in a plantain leaf to retain its freshness and also to avoid rice to become dry.
Cut required size of plantain leaf from the tip.
Turn on the stove and heat the leaf over the flame for few seconds to make it easy to fold.
Now place the prepared rice at the center and then fold tightly.
Tie with a thick thread or rubber band.
Then pack with a newspaper or place inside a tiffin box.

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Karuveppilai Rice

Kuthiraivaali Coriander Rice

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Barnyard-Millet-Fried-Rice

#BarnyardMilletFriedRice  #KuthiraivaliFriedRice : #BarnyardMillet is called #Kuthiraivaali [ குதிரைவாலி ] in Tamil. The scientific name is Echinochloa frumentacea. It is called Sawan or Bhagar in Hindi, Kodisama in Telugu and Oodalu in Kannada.
Generally all millet happen to be non acidic and non glutenous food.
The minerals and protein present in barnyard millet is considerably high compared to rice and wheat.

Nutrient contents per 100 gm of Barnyard millet : 11.2 g Protein, 10.1 g fiber, 4.4 g minerals, 15.2 mg iron and 11 mg calcium. The amount of protein present in Kuthiraivaali is the highest among minor millets like kodo, foxtail and little millet.
Barnyard millet has to be soaked for a minimum of two hours before cooking to reap the full health benefits.

#BarnyardMilletFriedRice preparation involves three stages

• Soaking millet for 2 hours and then cooking
• Cooling down to make cooked millet non sticky and separate
• Process involving different ingredients in a hot kadai

Ingredients :
1/2 Cup	Barnyard millet [ kuthiraivaali ]
1 Tsp	Cumin seed
1/2 Tsp	Black pepper pounded
1 Tsp	Pepper-Cumin powder [ adjust ]
1 big size	Onion, chop
1 or 2	Green chilly [ adjust ]
10 - 15	Garlic cloves chopped
2 - 3 Tbsp	Green peas fresh
1	Carrot, chop nicely
1/2 Cup	Coriander leaves chopped
3 Tsp	Gingelly oil [ Til/Sesame oil ]
1 Tsp	Ghee [ optional ]
1/2 Tsp	Ginger nicely chopped [ optional ]

Method :

Take 1/2 cup of barnyard millet in a pressure cooker.

Wash two or three times with water and add 1 cup of water.

Allow to soak for two hours.

After two hours pressure cook on high flame for 3 whistles.

Open pressure cooker only after it ran out of steam completely.

Topple the cooked barnyard millet into a wide mouthed vessel.

Add two teaspoon of gingelly oil and allow to cool down under fan.

Keep turning with a long spoon gently to get non sticky cooked millet.

Heat a kadai over medium flame with 1 Tsp of gingelly oil and 1 Tsp of ghee.

Crackle cumin seeds and then add slit green chilly, chopped garlic cloves and chopped onion.

Saute for two minutes and then add chopped garlic, carrot and green peas.

Saute for five to seven minutes.

Then add pounded black pepper & 

Pepper-Cumin powder

  followed by chopped coriander leaves.

Saute for a minute and then add cooked barnyard millet & salt.

Mix gently and check salt.

Top with coriander leaves and transfer into a serving bowl.

Relish with any side dish of your choice or thayir pachadi. 








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Karuveppilai Rice - Curry Leaf Rice

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Cabbage Pepper Rice- Muttaikos milagu Rice

Vangi Bath - Katharikkai Rice

Recipes from Millet

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Tiffin Varieties

Nellikkai Rice

#NellikkaiRice : #CountryNellikkai and #Nellikkai [ #Amla ] have been used in this recipe to prepare a tasty and healthy #mixedrice. The scientific name of #countrynellikkai is Phyllanthus acidus. Locally it is called by name #AraNellikkai. During my schooldays I used to relish on these sour tasting berries from small vendors at the entrance of my school. The other day I saw this tree at the backyard of our apartment. Now my teeth are very sensitive and I couldn't enjoy it anymore. So I plucked some berries from the tree and tried a rice variety. The rice tastes just like lemon rice but with aroma of nellikkai and its nutrients.
Now comes the recipe.

Ingredients :
1 cup	Cooked rice
10 - 15	Country nellikkai
3 - 4	Nellikkai [ Amla ]
1 or 2	Green chilly [ adjust ]
8 - 10	Curry leaves
2 Tbsp	Groundnut [ peanut ]
2 Tsp	Gram dhal
1/2 Tsp	Mustard seed
1/4 Tsp	Asafoetida powder
1/4 Tsp	Turmeric powder
4 Tsp	Gingelly oil [ till / sesame oil ]
1 1/2 Tsp	Salt [ adjust ]

Method :

Wash both nellikkkai varieties and pat dry with a clean cotton cloth.

Remove the seed and chop nicely.

Chop green chilly and tear curry leaves into pieces.

Set aside.

Heat a kadai on a stove over medium heat.
Add oil and add mustard seed once it becomes hot.
Add gram dhal and groundnuts once mustard seeds crackle.
Keep stirring till groundnut crackles and turns golden color.
Now add asafoetida powder, green chilly and curry leaves.
Add turmeric powder & chopped nellikkai and saute till it becomes soft.
Finally add salt and saute for half a minute.
Add cooked rice and mix well.
Adjust salt and mix well.

Turn off the stove and transfer into a serving bowl.
Tasty n tangy nellikkai rice is ready to relish.
Have nellikkai rice with thayir pachadi [ raitha ] or any dry curry.









Other tasty mixed rice varieties you might like to try :

Samai-Bisibelebath

#SamaiBisibelebath : #Samai or #SamaiArisi is the smallest millet and so it is called #LittleMillet in English. I usually cook rice & thuvar dhal in a pressure cooker and prepare sambar separately. Then mix together adding bisibelebath powder and then topping it with tempering. But my daughter told me to cook together all the ingredients in a pressure cooker. Yes she is right!! The bisibelebath I prepared with Samai arisi following my dear daughters' recipe was a great success!!
Take 4 or 5 vegetables available at home.
Here comes the recipe.

Ingredients :
1/2 cup	Samai Arisi [ Little Millet ]
1/4 cup	Thuvar dhal
1 pinch	Turmeric powder
big lemon size	Tamarind
10 - 15	small Onion [ sambar onion ]
1 smaller size	Onion, slice thinly
3 - 4	Green chilly, slit lengthwise
10 - 15	Curry leaves
1/4 cup	Noolkhol chopped
1/4 cup	Brinjal chopped
1/4 cup	Drumstick chopped
1/4 cup	Carrot chopped
1/4 cup	Potato chopped
1/4 cup	Green peas [ optional ]
4 Tsp	sambar powder
2 Tsp	Coriander Powder
1/4 Tsp	Turmeric Powder
3 Tsp	Salt [ adjust ]r
3 Tsp	Bisibelebath powder
1/2 Tsp	Red chilly powder [ adjust ]
To Temper :
1 Tsp	Mustard seeds
1/2 Tsp	Asafoetida powderr
2 Tsp	Oil
Final Tempering :
1 Tsp	Ghee
1/4 Tsp	Red chilly powder
1 Tsp	Mustard seeds
6 - 7	Curry leaves

A small amount of chopped coriander leaves to garnish.

Method :

Soak tamarind in warm water in a bowl.

Wash samai arisi and thuvar dhal togethar in a vessel.

Keep aside.

Heat a kadai on a stove over a slow flame.

Add oil and crackle mustard seeds.

Then add asafoetida, green chilly, curry leaves and  small onion.

Saute for a minute.

Then add thinly sliced onion and saute for half a minute.

Transfer into a pressure cooker.

Now saute all the vegetable for a minute in the same kadai adding half a teaspoon of oil.

Add all the given powders and saute for few seconds.

Then transfer into the same pressure cooker.

Add 3 1/2 cups of water, salt and samai arisi & thuvar dhal.

Heat on a stove over high flame.

Now squeeze out juice from tamarind by adding 1/2 cup of water.

Strain through a filter into the pressure cooker.

Mix well with a ladle.

Close the cooker with weight on.

Allow three whistles and 5 minutes at SIM.

Open the cooker only after it ran out of steam.

Mix and mash well with a ladle.

Adjust salt and transfer into a serving bowl.

Finally heat a kadai with oil or ghee.

Then splutter mustard seeds, curry leaves and turn off the stove.

Now add chilli powder.

Pour the tempering over the prepared bisibelebath.

Garnish with coriander leaves.

Serve hot with thayir pachadi or any curry of your choice, 

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Tiffin Varieties

Varagarisi-Bisibelebath

#VaragarisiBisibelebath  #VaragarisiSambarSadham : #BisibeleBath is a famous Karnataka cuisine, a mixed rice preparation of rice and sambar.
Here I tried the recipe with #varagarisi [ #kodomillet ].
Varagarisi is known as Kodomillet in English. Varagarisi is gluten free and non acid forming food.
It can be used just the same way as the rice.
It can be prepared in two ways. The first method is the ingredients for sambar and rice are cooked together in a pressure cooker.
The second method is cooking rice and sambar separately and then mixed together.
Here we are going to see the second method. Actually the bisibelebath should be watery after mixing rice and sambar together. As time passes the rice becomes thick.
Now we will see the method of preparation.

The measurements given below are enough for two persons.

Ingredients :
1/2 cup	Varagarisi [ Kodo millet ]
1/4 cup	Thuvar dhal
1 pinch	Turmeric powder
For Sambar :
big lemon size	Tamarind, soak in warm water
10	small Onion [ sambar onion ]
1 smaller size	Onion, slice thinly
3 - 4	Green chilly, slit lengthwise
10 - 15	Curry leaves
1/4 cup	Yellow Pumpkin chopped
1/4 cup	Bitter gourd chopped[ optional ]
1/4 cup	Broad beans chopped
1/4 cup	Carrot chopped
1/4 cup	Potato chopped
1/4 cup	Green peas [ optional ]
4 Tsp	sambar powder
2 Tsp	Coriander Powder
1/4 Tsp	Turmeric Powder
3 Tsp	Salt [ adjust ]r
To Temper :
1 Tsp	Mustard seeds
1/2 Tsp	Asafoetida powderr
2 Tsp	Oil
To Mix Rice :
3 Tsp	Bisibelebath powder
1/2 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	salt
Final Tempering :
1 Tsp	Ghee
1/4 Tsp	Red chilly powder
1 Tsp	Mustard seeds
6 - 7	Curry leaves

A small quantity of coriander leaves to garnish.
!/4 cup of tender drumstick leaves or fenugreek leaves to make it more nutritious [ optional ].

Method :
Take varagarisi & dhal together in a vessel and wash them one or two times
Add turmeric powder.
Add 3 1/2 cups of water.
Now take1 cup of water in a pressure cooker and place the bottom plate.
Keep the vessel containing varagarisi and dhal inside the cooker.
Close the cooker with lid and put the weight on.
Heat on a HIGH flame.
After 1 whistle slow the flame to SIM & cook for 7 minutes.
                                        OR
Allow 3 whistles & cook at SIM for 3 minutes & switch OFF the stove.
Open the cooker only after it runs out of steam.
To make sambar
Keep a kadai on an another burner on slow flame.
Add 2 Tsp of cooking oil.
While the kadai is getting heated up keep pressure pan or small cooker on another burner.
Add all the cut vegetables with 1 cup of water into cooker.
Also add all the powders one by one and strain tamarind onto it.
Let it be on slow fire.
Now the kadai would have become hot.
Splutter mustard seeds, then asafoetida powder, curry leaves and green chilly.
Then add sliced onions and small onion.
Saute for few minutes or till you get the aroma.
Then transfer it into the boiling sambar.
Close the lid with weight ON.
After a whisle switch OFF the stove.
Open the cooker only after it runs out of steam.
Now rice is ready in one cooker & sambar is ready on another.

To the cooked varagarisi - dhal mix, add red chilli powder, bisilebath powder, coriander leaves, drumstick leaves and salt.
Mix well with a ladle to mash it as well.
Now add sambar slowly and mix well.
Both the rice and sambar should be mixed while its still hot.
And the mixture should be loose & watery ( varagarisi & dhal should be completely mashed and smooth ).



Now temper mustard, 1/4 Tsp of chilli powder, curry leaves with oil or ghee and pour onto the bisibelebath.
Serve hot with thayir pachadi or potato curry and pappad.
This rice should be eaten when its very hot, otherwise the taste differs.

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