Cluster beans rice bath

Preparation time : 30 mins

Ingredients

• Basmati rice - 1 bowl
• Cluster beans/ Gorikai - (cleaned n cut into 1/2 inch length)  - 1/2 cup
• Onion - 1 medium size 
• Ginger Garlic Paste - 1sp
• Bay leaf - 1
• Mustard seeds - 1/2 sp
• Fresh/Frozen peas - 1/2 cup
• Kadale bele/ Channa dal - 1 sp
• Hunase rasa/Tamarind paste - 1/2 sp
• Bella/Jaggery - 1/2 sp
• Vangi bath powder - 2 sp
• Salt - as per taste
• Oil - 3-4 sp
• Curry Leaves - few.

Method

1. Thoroughly wash the rice 2-3 times and drain the water completely.
2. Finely chop Onions, cut cluster beans into 1/2 inch length wise. 
3. Heat oil in a heavy bottom pressure cooker.
4. Add Mustard seeds, Bay leaf, Channa Dal, Curry leaves n fry well.
5. Add finely chopped Onions, Ginger Garlic paste and continue to fry.
6. Add Fresh/Frozen peas. If you are using dry peas, soak them over night and use.
7. Add Cluster Beans/Gorikai and continue to fry for few mins.
8. Add washed Basmati rice and fry for a minute.
9. Add 2 -3 sp of readily available or home made vangi bath powder. I have used the MTR vangi bath powder. Mix well
10. Add Salt as per taste.
11. Add water. Water must be double the measure of rice.
12. Add 2 sp of Hunase Rasa/tamarind pulp. If you are using readily available tamarind paste, approx 1/4th sp would be sufficient as they are concentrated n strong in taste.
13. Add 1/2 sp of Bella/Jaggery. It will reduce the spiciness and its completely optional.
14. Cover the lid and cook until 2 whistles. Serve hot. It takes hardly 30 mins to prepare. Let me know how did your family liked it in the comments.

Instant Pulav - MTR Pulav Powder

Preparation time : 40 mins

Ingredients

• Rice  - 1 big bowl
• Mixed veg (Carrots, French Beans, Peas, Cauliflower - All paraboiled) - 1 cup
• Onion - 1
• Tomato - 2
• MTR Pulav Powder - 2 sp
• Oil - 6-7 sp
• Mustard Seeds - 1/2 sp
• Cashew  - 15
• Salt - as per taste
• Ghee - 2-3 sp

Method :

1. Pressure cook  Rice and allow it to cool room temperature. To cook rice 1:2 measurement is preferred.
2. As a part of prepreparation, cut all the vegitables Carrots, French Beans, and clean Cauliflower florrets and half boil all the veggies along with peas, drain excess water and keep it aside.
3. Finely chop Onions and tomatoes.
4. Heat a heavy frying pan on medium flame. Add Ghee and allow it to heat.
5. Add Cashwes and fry until light brown, remove and keep it aside.
6. To the same frying pan, add Oil, once Oil is heated add Mustard Seeds and allow to splutter.
7. Add Finley chopped Onions and fry for few mins unitl they are transparent.
8. Add Finely chopped Tomatoes and cook covered on low flame until they are soft.
9. Simmer the flame and add half cooked vegetables (from step 2) and cooked rice (from Step 1), Salt and MTR Plav powder to the frying pan and mix well
10. Add fried cashwes from step 5, mix well and serve. I find its very easy and very instant  to prepare than the regular method and must say very very yummy!!!

Adding Cashwes is optional but I would love to add them.

Spicy Rice Bath

Preparation time : 40 mins

Ingredints:

• Rice - 1cup
• Onion - 3
• Green Chilies - 2
• Cinnamon - 1 inch
• Clove - 5-6
• Sompu/Fennel Seeds - 1sp
• Carrot - 1
• Beans - 15
• Green peas - 1/4 cup
• Tomato Puree- 1/2 cup
• Cashwes - 15
• Red chili powder - 1sp
• Turmeric powder - 1pinch
• Garam Masala - 1sp
• Salt - As per taste
• Ghee - 4sp
• Oil - 4sp
• Cilantro - 2sp (Finely chopped)

For Masala:

• Boil a cup of water in a sauce pan, Add big slice of onion and cook until 7-10 mins. Among 3 onions, 1 is used to prepare paste, another is finely chopped added to Rice bath, the last one is sliced and deep fried in Oil to light brown and added at the end.
• In a mixer jar add, boiled onion pieces, Green Chilies, Sompu/Fennel Seeds, Cinnamon, Clove and prepare smooth paste.

How to Proceed

• In a pressure cooker add 4 sp Oil, 3 sp Ghee, add 1 sp Mustard seeds allow them to splutter well.
• Add finely chopped  Onions and fry until golden brown.
• Add soaked Green peas, lengthwise chopped Carrot, Beans and fry well.
• Add cleanly washed Rice and fry for 2 mins.
• Add above prepared Onion base gravy, Tomato Puree, Red Chili Powder, Garam Masala, pinch of Turmeric and Salt as per Taste.
• Add Water (1 measure of Rice: 2 measure of Water), cover the lid and cook until 2 whistles.
• When the pressure is eased, add Cashews which are fried in ghee, and deep fried Onions mix well and serve along with any Raita of your choice.

Green Peas Pulav

Preparation Time: 30 mins

Ingredients:

• Rice - 1 Measure
• Green Peas - Half measure
• Green Chilies - 6-7
• Onion - 1 big
• Cashews - 10-15
• Ginger Garlic Paste - 1sp
• Cinnamon - 1inch
• Clove - 5-6
• Cardamom- 2-3
• Coconut Milk - 1/2 cup
• Mustard seed - 1/4 sp
• Oil - 3sp
• Ghee - 4-5 sp
• Salt - As per taste (around a sp)
• Grated Coconut - 3-4sp

Pre - preparation:

• Wash Rice and drain excess water.
• Cut Onion and Green chilies length wise
• Grate Coconut and squeeze coconut milk ready or you can buy ready coconut milk from stores.
• Now its green peas season, peel and keep ready a bowl of fresh green peas.

To Proceed:

• Turn on the flame, add oil and ghee to a thick bottom pressure cooker.
• Once oil is hot, add Mustard seed, allow to splutter.
• Add Cinnamon, Clove and Cardamom fry for a while.
• Add Green Chili and Cashews fry until Cashews are light brown in color.
• Add Ginger, Garlic Paste, Onion and fry until they are transparent.Add green peas and continue to fry.
• Add washed rice and fry for 3-4 mins.
• Add Coconut milk and water. For 1 measure of rice 2 measure of water, that includes coconut milk too.
• Add Salt to taste cover the lid and cook for 2-3  whistles. Once the pressure goes off, remove the lid, add grated coconut, mix well and serve hot.

Vaangi Bath

Preparation time : 30 min

Ingredients:

• Rice - 1 bowl,
• Oil - 10 sp
• Onion - 2
• Beli badanekai/Brinjal - 2 (cut vertically)
• Capsicum - 1 (cut vertically)
• kobbri/Dry coconut - 1/2 bowl (grated)
• Tamarind - 1 lemon size
• jaggery - 1/2 lemon size
• Uddinabele/Urad dal - 1 sp
• Kadalebele/Channa dal - 1sp
• Lemon - 1 big
• Salt to taste
• Mustard seed - 1sp
• Curry leaves - 1 twig
• Coriander leaves - to garnish.

For Powder:

• Uddina bele/Urad dal - 2sp
• Kadalebele/Channa dal -2sp
• Dhaniya/coriander seed - 2 sp
• Red chilies - 8 to 10
• Jeera - 1sp
• Black pepper - 1/2 sp
• Menthya/fenugreek - 1/4 sp
• Chakke/Cinnamon - 1inch
• Lavanga/Cloves - 7
• Marathi moggu - 2

Method:

To prepare powder:

• Roast Dhaniya/coriander seed and red chilies (byadgi+guntur) for 5 min on medium flame. keep it aside
• Roast jeera, pepper, fenugreek, urad dal, channa dal, cinnamon, cloves and marathi moggu till light brown. 
• First the mix of coriander seed and red chili are nicely powdered as it takes time to make a fine powder.
• The remaining ingredients are added and powdered roughly.

How to proceed further:

• Hunasehannu/tamarind is soaked in water for about 15 mins and thick pulp is extracted in a bowl.
• Heat oil in a pan, add mustard seeds and allow to pop well. Add urad dal/channa dal and fry until light brown.
• Add curry leaves, sliced onion and fry until transparent. Add the lengthwise slit white brinjal, 3-4 sp of water, cover lid and allow to cook for a while.
• Add the capsicum pieces and cook till capsicum are half done.

Type 1:

• Add the tamarind extract, jaggery and allow to boil well.
• Add 4 to 5 tsp of vaangi bath powder we prepared and mix well.
• Add the cooked and cooled to room temperature rice, salt to taste and mix well.
• Garnish with grated dry coconut/kobbari and finely chopped coriander leaves and serve hot.

Type 2:

• If you do not want to use tamarind pulp, then follow the steps until capsicum are half done, later add 4-5 tsp of vaangibath powder, salt to taste and mix well
• Add the cooked rice and mix well. 
• Squeeze in a lemon, add grated dry coconut and finely chopped coriander leaves, mix well and serve.

Ps: The vaangibath powder can also be added for Tondekai palya. 

Indian Fried Rice

Preparation time: 30 mins

Ingredients:

• Rice - 1 bowl (cooked)
• Onion - 1 (sliced)
• Green chilies - 4
• Capsicum (red, yellow, green) - 1/2 small bowl (cut lengthwise) 
• Avarekalu - 1/2 bowl
• Carrot, beans - 1/2 bowl (cut lengthwise)
• Daniya/Coriander seed powder - 2 sp
• Jeera powder - 1 sp
• Salt - to taste
• Soy sauce - 1 sp
• Tomato sauce - 4 sp
• Ginger garlic paste - 2sp
• Oil - 5 tsp

Method:

• Pressure cook carrot, beans and avarekalu with a pinch of salt to 1 whistle, drain excess water.
• Cook rice with a 1/2 sp of oil/ghee with 1:2 ratio of water till 3 whistles, allow to cool to room temperature.
• Heat oil in a large pan, add finely chopped green chilies (lengthwise), ginger garlic paste saute for a minute.
• Add the sliced onion and capsicum and cook till they are half done. 
• Add the cooked vegetables, 1sp soy sauce, and 4 sp of tomato sauce, mix well
• Add cooked rice, 2 sp coriander seed powder, 1 sp of jeera powder and salt to taste, mix well.
• Serve hot with tomato ketchup.

Puliyogre

Preparation :40 mins


Ingredients:

• Kadale bele/Channa dal - 4 sp
• Uddina bele/Urad dal -  4sp
• Jeerige/Jeera - 4sp
• Methya/fenugreek - 1sp
• Dhaniya/Coriander seeds / 4sp
• Menasina kai/Red chilies - around 20 (say if its 20 = 15 byadgi + 5 guntur)
• Kappu ellu/Black til - 4 -5 sp
• Bella/Jaggery - Lemon size
• Hunase hannu/Tamarind  - 2 lemon size
• Kobbari/ Dry coconut - 1 small bowl (grated)
• Oil - 1 small bowl
• Engu/Hing - A pinch
• Kadale beeja enne/ellenne/Ground nut oil/til oil - 3 sp (Taste enhancer)
• Rice - 1 bowl (cooked)

For Seasoning

• Mustard seed - 1 sp
• Kadale beeja/Groundnut - 1/2 small bowl
• Oil - 6 sp
• Curry leaves - few
• Kadalebele/Channa dal - 1sp
• Uddina bele/Urad dal - 1 sp
• Byadgi menasina kai/red chilies - 4 (cut into pieces)

Method:

1. To Prepare powder

• Heat thick bottom pan on medium flame. Roast uddina bele/urad dal, kadalebele/channa dal, jeerige/jeera, ellu/til, menthya/fengreek, dhaniya/coriander seeds, red chilies on low flame till they are very light brown. All ingredients must be roasted separately.
• Urad and channa can be roughly powdered.
• Jeera, fenugreek, coriander seeds and red chilies are finely powdered and mixed with urad and channa powder.
• Ellu/til is roughly crushed and keep it separately.

     2. To Prepare gojju

• Hunase hannu/tamarind is soaked in water and prepare thick pulp of it up to 2 bowl.
• In a thick bottom pan heat the hunase hannu rasa/tamarind pulp till it boils well.
• Add Bella/jaggery and continue to boil, it should be of thin sauce in consistency.
• Add salt to taste and above prepared puliyogre powder and mix well without forming lumps.
• Add oil, mix well and allow to cook for few mins. It should be of thick sauce in consistency, when gojju is cooked completely you can see that oil separated at the edges. 
• Puliyogre gojju is ready, you can store this in a clean glass/porcelain jar and can add seasoning when you need to mix with rice.

     3. For Seasoning:

• Heat around 8 - 10 sp of oil in a pan
• Add mustard seed and allow them to pop well, add a pinch of hing.
• Add Kadalebele/channa dal, uddinabele/urad dal, kadalebeeja/ground nut and fry well on low flame till nice light brown.
• Add red chili pieces and curry leaves and fry till leaves are crisp.
• Add puliyogre gojju to seasoning and saute well.
• In a big bowl add well cooked rice(grains should be separate), add the required quantity of seasoned poliyogre gojju, kobbari/grated dry coconut, ellu pudi/roughly crushed black til powder, and 3 -4 sp of groundnut oil/til oil, mix well.
• Serve along with fresh curd 

Besi Bele Bath

Preparation time : 40 min


Ingredients:




To Prepare Powder:

• Channa dal - 1 tsp
• Urad dal - 1tsp
• Jeera - 1tsp
• Dhaniya/coriander seed - 3tsp
• Red chili - 10 - 12  (combination of Byadgi and Guntur)
• Cinnamon - 2inch
• Clove - 6-7
• Cardamom - 1
• Fenugreek seed - a pinch (1/8tsp)

Ingredients:

• Rice - 1 measure
• Togari bele/Toor dal - 1 measure
• Carrot - 1 medium
• Green peas- 1 small bowl
• Green beans - 10
• Potato -1 small (Optional)
• Capsicum - Small (Optional
• Cauliflower - 1/2 bowl (Optional)
• Cashews - 15
• Onion - 1 medium
• Tomato - 1 medium
• Bella/Jaggery - Small lemon size
• Salt - around 4 sp
• Besibelebath Powder - 4-5 sp

For Seasoning:

• Oil - 6-7 sp
• Sasive/Mustard seed - 1tsp
• Curry leaves - around 10
• Red Chilies - 4 (broken into pieces)

To Garnish or while serving

• Coriander leaves/Cilantro - 1/2 small bowl
• Ghee - 3 sp
• Khara boondi & potato chips
• Dry Coconut - 1/2 small bowl (Grated)

Method:


To Prepare Besibelebath powder:

• Fry all the ingredients listed for preparing powder separately on low flame.  Using small jar prepare powder. You can store this powder in a air tight container once its cooled to room temperature.  

    How to proceed further:

• All vegetables(Carrot, Beans, Potato(Optional), Green Capsicum, Cauliflower(optional)) are cleaned and cut into 2 inch strips.
• If we are using frozen peas, they are soaked overnight. If fresh Green Peas Can be used directly.
• In a pressure cooker add, Togari Bale/Toor dal, Green peas, Vegetables, Cashews, Rice and required amount of water (3 measure) and pressure cook till one whistle.Allow the pressure to ease, meanwhile boil 2 cups of water in a sauce pan.
• Once pressure goes off, add chopped Tomatoes. Add hot water to adjust cosistency, it should not be too thick nor thin, it should be of semi liquid. Cook on low flame with frequent stir. care should be taken to see that its not overcooked at bottom.
• Add Salt to taste and Jaggery, cook for few more mins.  
• Add 3-4 sp of besi bele bath powder (prepared as per instructions provided from above) or MTR Besibele bath powder, mix well. Cook on low flame with continuous stir.  

 For Seasoning:

•  Heat Oil in a pan, add Mustard seed, allow them to pop up well.
• Add 4-5 Bydgi Menasinakai/Red chilies and Curry leaves fry until chilies puffed.
• Add to besi bele bath and mix well.

While serving add finely chopped Coriander leaves/Cilantro, Dry Coconut(Grated) and Ghee. serve hot with khara bundi and Aalo chips.

Veg Pulav

Preparation time: 30 mins


Ingredients:

• Rice - 1 cup
• Green peas - 1 small bowl
• Onion - 1 medium
• Carrot - 1 medium
• Green beans - 12 - 15
• Potato - 1 medium
• Cashews - 10
• Mint leaves - 1 small bowl
• Cinnamon - 1 inch
• Cloves - 5
• Cardamom - 1or 2
• Ginger - 1inch
• Garlic - 7 cloves
• Grated Coconut -1 small bowl
• Green Chilies - 7
• Fresh Coriander leaves - 1 small bowl
• Fresh Curd - 1 bowl
• Cucumber - 1/2 bowl
• Tomato - 2
• Mustard seed - 1sp
• Curry leaves - 10
• Oil - 7 sp
• Bay leaves -1
• Ghee - 3sp
• Garam masala - 1 sp
• Salt to taste

Method:

1. To Prepare masala

• Heat 2sp oil in a pan, add cinnamon and cloves  fry well
• Add green chilies, curry leaves and pudina/mint leaves fry well
• In a Mixer jar add all fried ingredients, grated coconut, coriander leaves, ginger and garlic, add required amount of water to make thick paste.

2. Making of pulav

• Heat 5 sp oil and 3 sp ghee in thick bottom pressure cooker; add mustard seed allow to pop well. Add cardamom. Add cashews and fry until light brown. 
• Add bay leaves curry leaves followed by thinly sliced onion and fry until they are transparent.
• Add Green peas fry for a while; add the 1 inch sliced carrots, green beans and potatoes fry for 2 mins.
• Add 1 sliced tomatoes and fry for another 2 mins.
• Add the rice which is soaked for 30 mins. fry for a while.(Pulav tastes best with basmati rice or it can be 1:1 of basmati and ordinary rice)
• Add masala prepared in step No.1 and fry for 2 mins. Add required quantity of water (1:2), salt to taste and pressure cook until 2-3 whistles. Wait until pressure comes down, Garnish with finely chopped coriander leaves and serve with curd raita prepared in step 3.

3. To Prepare Curd raita:

• Take Fresh curd in a bowl.
• Add finely Chopped onion(1 small), Cucumber, Tomato (1 medium). and greed chilies(3)
• For seasoning heat 2 sp oil in a pan, and 1/4sp mustard seed, curry leaves and add to curd
• Add finely chopped coriander leaves and salt to taste(1/4sp). Garnish with garam masala and red chili powder. 

Ps: You can also place cinnamon, cardamom and cloves in a muslin cloth and form small not and drop it when water is boiling in pressure cooker.Later you can remove this knot. 

Colorful Curd Rice

Preparation time : 10 mins

Ingredients:

• Rice - 1 bowl
• Fresh curd - 1 bowl
• Oil - 1 sp
• Curry leaves - 10
• Mustard seed - 1/2 sp
• Urad dal - 1/2 sp
• Green chilies - 5
• Pomegranate - 1 small bowl
• Green grapes - 1 small bowl
• Salt to taste
• Dry grapes - few
• Fresh coriander leaves -  to garnish

Method:

• Heat oil in a pan, add mustard seed allow them to pop well.
• Add Urad dal fry until light brown.add curry leaves fry till they are crisp.
• Add slitted green chilies. let them cool to room temperature.
• Take rice in big mixing bowl, Add fresh curd, Above prepared seasoning, pomegranate, green grapes, dry grapes and salt to taste. mix well.
• Garnish with finely chopped coriander leaves and serve.