Vangi-Bath

#VangiBath : This is a famous mixed rice widely prepared in Karnataka, India. This rice is prepared with #brinjal and special dhal mix. I have prepared this rice a very very long time back following a recipe published in a Tamil magazine.
But this time I made vangi bath in my own method. Let me present the method here.

Ingredients :
1/2 Cup	Raw Rice
3 or 4	Brinjal
3 or 4	Onion. thinly slice
1/4 Cup	Spring Onion [Optional]
1/4 Cup	Coconut scrapping
3 or 4 Tsp	Gingelly Oil
3 or 4 Tsp	Araithuvitta kuzhambu powder
1/4 Tsp	Turmeric Powder
To Temper
2 or 3	Red chilly, break into pieces
1 Tsp	Mustard seeds
1 Tsp	Urad dal
2 Tsp	Gingelly oil

Method :

Cook rice following the method given at How to cook rice for mixed rice.

Cool down under fan after adding oil.

Now keep a kadai on a stove with oil over medium flame.

Crackle mustard seeds and then add red chilly pieces and urad dal.

Add curry leaves and turmeric powder when dal turns golden color.
After a few seconds add sliced onions and spring onion.
Saute until the onion gives out a nice smell.

Then cut brinjals into 1 inch long and 1 cm thick pieces and add into the kadai.
Add salt and saute for few seconds.

Close with a lid to cook brinjal soft.

When the brinjals are done add coconut and Araithuvitta kuzhambu powder.

Saute until the powder loses its raw smell and the aroma of coconut emanates from the kadai.

Add salt for rice to be added to this brinjal mixture in the kadai.

Now add cooled rice and mix well using a long ladle.
Adjust salt and Araithuvitta kuzhambu powder according to your taste.
Mix well using a ladle without mashing the rice.

Check salt and powder.
Turn off the stove and transfer into a serving bowl.

Relish with any curry of your choice and thayir pachadi [ curd salad ].

It can be packed for afternoon lunch in a tiffin box after cooling it down to room temperature.





You might also like to try

Coconut Drumstick leaf rice

Karuveppilai Rice

Kuthiraivaali Coriander Rice

Varagarisi Puliyodharai

Curd Rice [ Thayir Sadham ]

For other Rice Preparations

Rice Preparations

Ideas for dishes related to Lunch

Lunch Index

Variety of Dishes

Recipe Index

Araithuvitta-Kuzhambu-Powder

#AraithuvittaKuzhambuPowder : Sambar or Kuzhambu is generally prepared with #SambarPowder. But if the sambar is done with spices that are roasted and made into a paste with coconut on day to day basis then the taste of sambar will be very very tasty and flavorful. This sambar is known as araithuvitta sambar. I used to make a powder with all roasted spices & dhals and then store in a bottle. Whenever I do #araithuvittaSambar I grind the powder & coconut in a blender to make flavorful araithuvitta sambar paste.
Here I would like to give the proportions of spices and dhals [ lentils ] for this powder.

Ingredients :
7 or 8	Red chilly
1/2 Cup	Coriander seeds
1/2 Cup	Gram Dhal [Channa Dhal]
1/4 Cup	Black Gram Dhal [Urad Dhal]
1 Tsp	Black Pepper
2 Tsp	Cumin Seeds
1 Tsp	Curry Leaf Powder
1/4 Tsp	Fenugreek [ optional ]

Note : If curry leaf powder is not available then dry roast 1/2 handful of curry leaves.

Method :

Keep a clean and dry kadai on a stove over a slow flame.

First roast red chilly well until it becomes brittle.

Transfer into a plate.

Then add gram dhal to the kadai and keep stirring with a long ladle.

Roast it until dhal turns golden color.

Transfer on to the same plate with roasted chilly.

In the same way roast urad dhal and transfer on to the same plate.

Next roast coriander seeds.

Roast until it gives out nice aroma and slightly changes to darker in color.

Transfer on to the same plate.

Then roast pepper until it gives out smell.

Transfer on to the same plate.
If fenugreek has been taken dry roast until it turns golden color.
Transfer on to the same plate.

Finally roast cumin until it gives out nice aroma.

Transfer on to the same plate.

Let all roasted items cool down to room temperature.

Then grind them all together or in batches into a smooth powder using a mixer grinder.

Mix well and bring down to room temperature.

Store in a clean and dry bottle or a container with lid.

Store at room temperature for a month or so. Use a clean and dry spoon to take out the powder.

As the time passes the powder tends to lose some of its aroma. So it is advisable to make small quantities of araithuvitta kuzhambu powder to prepare a flavorful sambar or kuzhambu!!

#AraithuvittaKuzhambuPowder is used in the preparation of #VenthayaKuzhambu and #MilaguKuzhambu.

This powder can also be used in the preparation of Tamarind Rice [Puliyodharai] and Vangi Bath.

For other masala powders

Masala Powders




Other recipes you might like to try

Vazhaipoo milagu kuzhambu

Vazhaipoo kuzhambu

Manathakkali Vathakuzhambu

Venthaya [ fenu -greek ] kuzhambu

Pumpkin Morekuzhambu

Kambu-Cauliflower-Pancake

#KambuCauliflowerPancake - #BajraCauliflowerPancake : 
#Kambu is the Tamil name of #PearlMillet. It is called #Bajra in Hindi.
Pearl millet is one of the widely grown #millet in India.
Millets are rich in vitamins and minerals. Especially pearl millet has more iron content than other grains like wheat and rice.
Here I would like to present a pancake recipe with pearl millet and cauliflower.

Ingredients :
To Make Batter :
3/4 Cup	Kambu Flour [ Bajra or Pearl millet flour ]
1 Tbsp	Wheat Flour
1 Tbsp	Amaranth Flour [ Optional ]
1 Tsp	Buckwheat Flour [ Optional ]
1 Tsp	Salt
1/4 Cup	Curd
To Add to Batter
1 small size	Cauliflower
1 Tsp	Cumin seeds
1/8 Cup	Onion nicely chopped
1/8 Cup	Curry leaves nicely chopped
1/8 Cup	Coriander leaves nicely chopped
1 or 2	Green chilly nicely chopped
1/2 Tsp	Pepper crushed

Oil to make pancake

Method :

Take all the given flours in a vessel.

Add salt and make a thick batter just like idly batter by adding enough water.
Beat the curd with a fork and transfer into the batter.

Mix well and keep aside for 15 minutes.

Keep cauliflower in salted hot water for 5 minutes.

Then cut florets and transfer into a mixie jar.

Run the mixie for a second to grind it coarsely. Add into the batter.

Add all the other ingredients given into the batter. Mix well.

Heat a dosai tawa on a stove over a medium flame.

Sprinkle oil over the tawa, then place 2 ladle full of batter at the center of the hot tawa.

Spread evenly using the backside of the ladle into a circle.

Apply few drops of  oil over and along the rim of pancake.

When the rim becomes golden color flip the side using a dosai ladle and cook the other side.

Transfer on to a serving plate.

Again grease the tawa to make one more.

Repeat the process until the batter gets over.

Serve hot with any chutney of your choice or simply with tomato sauce.

Healthy tasty kambu cauliflower dosai is ready to taste!!

Other recipes you may like to try

Kambu Dosai [ Pearl millet Dosai ]

Kambu Koozh [ Pearl millet porridge ]

Kambu Inippu Kuzhi Paniyaram [ Pearl millet Sweet Kuzhi Paniyaram ]