CHAMBA RICE
INGREDIENTS:
1/2 tbsp pepper
1tbsp jeera
Few curry leaves
Salt - 1/4 tsp
A very small piece of dry ginger(optional)
METHOD:
Powder ingredients coarsely. Add this powder to cooked rice with 2 tsps
ghee. Very tasty and healthy rice.
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CURD RICE
INGREDIENTS:
Rice-1 cup
Curd-3,4 cups
Green chillies 1 or 2(chopped)
Curry leaves(chopped)-1/4 tsp
Cashews -7,8(broken into small bits and fried in ghee)
Pomegranate-2tsps
Ginger-1/4 inch piece mashed
Tender raw mango(cut into lengthy pieces)-1 tbsp(optional)
Salt to taste
Few mustard seeds, and ½ tsp urad dal
Oil - 1and ½ tsps
METHOD
• Cook rice until soft, adding 2and ½ times water. When still hot
add salt,
mango pieces, pomegranate, cashews and curry leaves.
• Heat oil, and after mustards splutter, add urad dal. As they turn light
brown, add chillies and ginger.
• After 2 minutes, add curd to rice and mix well. If curd is sour, you may
add 1 cup thick(boiled) milk.
NOTE:-Mixing rice when hot does not make curd rice
sour.You may also add 1tsp sugar for the same effect. After some time
keep in a fridge and serve after it gets cold.
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VANGI BATH
INGREDIENTS:
Rice-1 cup
Medium sized brinjals - 4,5
Salt to taste
A pinch turmeric powder
For masala:
Dhania-1and ½ tbsps
Chana dal - 3tbsps
Red chillies - 2,3
Clove - 4 pods
Pepprecorns - 5
Cinnamon - 1small piece
Hing - 1pinch
Oil - 6,7 tbsps
Mustard seeds - 1/4 tsp
METHOD:
• Roast dhania etc to a golden brown and powder coarsely.
• Heat a kadai, add oil and mustard seeds. As they splutter, add brinjal(cut
into lengthy pieces), salt, turmeric powder and hing.
• Let them get soft.Add masala powder and mix well. Keep on the stove for
3,4 minutes and remove.
• Cook rice. Spread cooked rice on a plate adding 1tbsp ghee and 1pinch
salt. Add brinjal preparation. Mix well with a wooden ladle. Serve hot
with papad(roasted or fried) or raitha.
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LEMON RICE
INGREDIENTS:
Rice 1 cup
Big size lemon 1
Cooking oil - 11/2 tbls
Mustard seeds - ½ tsp.
Urad dal - 1 tsp.
Chana dal 2 tsp
Hing one pinch
Green chillies 2,3 cut into small pieces
A few curry leaves
Pinch of turmeric powder
Salt to taste
Cashew nuts 10-12 broken into bits.
METHOD:
• Wash and soak rice for 10 minutes. Boil 2 cups of water and add the rice
to it.When it starts to boil again reduce the heat and cook the rice till
done.
• After 5 minutes spread it on a big plate so that the rice grains do not
stick together adding a tsp ghee Let it cool for 2,3 minutes.. Mix either
with a skewer or the stem of the laddle. This is to prevent the grains
from breaking.
• Now heat the remaining oil in a kadai and add the mustard seeds. As they
splutter, add the dals and cashew pieces. Fry on a slow fire until they
turn golden brown. Now add curry leaves, green chillis, turmeric powder
and hing and turn off the flame.
• Pour this over the rice and add salt . Pour the juice of one lemon on
the rice and mix everything with a ladle.The colour of rice should be
light yellow(like lemon).
If you prefer stronger taste of lemon , ½ a lemon juice and salt
may be added to it.
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COCONUT RICE
INGREDIENTS :
Rice - 1 cup
Coconut grated - ½ cup
Cooking oil -2 tbls
Urad dal -1 tsp
Chana dal - 2 tsp
Red chillies - 2, made into small bits
Hing -one pinch
Few curry leaves
Cashew nuts 10 or 12 -broken into bits
Salt to taste.
METHOD:
• Cook rice the same way as you cook for the lemon rice. Spread it on a
big plate and add one tblsp oil or 1tsp ghee and mix lightly with a skewer.
• Heat oil in a kadai, add mustard seeds to it. As they splutter add the
dals and the cashew nuts to it . Fry on a slow fire until they turn golden
brown. Add the red chillies, hing , curry leaves and grated coconut and
fry for 2,3 minutes. The coconut should turn light brown. Add salt to
it. Switch off the flame.
• Mix with rice.
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IMLI RICE TYPE 1
INGREDIENTS :
Rice - 1 cup
Tamarind paste - 1 tblsp (or ready made imli powder with masala))
Sesame oil -1 tsp
A small pinch of salt and turmeric powder.
METHOD :
• Cook rice as before and spread it in a plate and after 5 minutes.
• Mix salt and turmeric powde, sesamel oil and 1 tblsp. tamarind paste to
it.Mix it well with the back of a ladle.
• This is ready to serve after 10 or 15 minutes.
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IMLI RICE TYPE 2
INGREDIENTS:
Rice - 1 cup
Thick juice of tamarind - 1 tblsp
Cooking oil - 2,3 tsp
Mustard seeds - ½ tsp
Urad dal -1 tsp
Chana dal - 2 tsp
Peanuts - 2 tsp
A pinch of hing
Salt to taste
Red chillis - 3,4 made into pieces
A few curry leaves
Roasted and powdered sesame seeds -1 tsp
1/4 tsp methi seeds
A pinch of turmeric powder.
METHOD:
• Cook rice as before and spread it on a big plate. Make a well in the centre.
• Pour the thick imli extract in the centre, add the turmeric powder and
salt. Cover it with hot rice from the sides.
• After ten minutets, heat oil in a kadai and add mustard seeds. When they
start spluttering add chana dal, urad dal, curry leaves, hing , peanuts
and red chillies.
• When the dals turn golden, switch off the fire. Pour this and the powdered
sesame on top of the rice. Mix well with a wooden ladle and let it sit
for 10 minutes before serving.
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MIXED VEGETABLE RICE
INGREDIENTS:
Rice - 2 cups
Veg. masala powder - ½ cup *
Salt to taste
Ghee or cooking oil - 2 tblsp
50 gms. of cauliflower, peas, potatoes, brinjal, capsicum carrots -all
cut into small pieces.
METHOD:
• Cook rice as before and spread it on a plate.After 5 minutes add
ghee or oil to it and mix lightly.
• Heat oil in a kadai and add the mustard seeds. As the seeds splutter,
add vegetables, salt and turmeric powder. Keep it closed over a low fire
until the vegetables get cooked. Add vegetables masala powder and mix
well over a slow fire.
• Now mix it with rice and keep aside for 15 to 20 minutes so that
the taste and flavour gets absorbed.
NOTE :
1. All these rice preparations can be had with raitha, fried/roasted papad,potato
chips or any other crispies.
2. The prepared rice can be re heated in a microwave,or keep the kadai
on a slow fire add a spinkling of water to the rice and cover it, stir
lightly to avoid sticking at the bottom.
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BISIBELE
INGREDIENTS:
Rice - 2 cups
Arhar dal - 1 cup
Tamarind one big lemon size (2 cups)
Curry leaves
Oil 4-5 tblsps
Salt to taste
Turmeric - 1/2 tsp
Oil 4 tblsp +1 tblsp ghee
Masala to be fried and powdered :
Grated dry coconut - 2 tblsps
Chana dal 1 tsp
Dhania seeds - 2 tsps
Red chillies 2
Pepper - ½ tsp
Cinnamon 2-1inch pieces
Marathi moggu - 3
For tempering:
1/2 tsp. mustard seeds
1 tblsp cashew nuts cut into bits
1 tblsp peanuts
METHOD:
Heat one tblsp. oil and fry all the ingredients mentioned in the masala
and powder in the mixer and keep aside.
Cook dal and rice with some salt and turmeric powder in a pressure cooker.
Open the lid when the pressure is off and add the tamarind extract and
let it boil for 10 minutes. The consistency of the rice and dal should
be not too mashed but well cooked(soft).
Now add the ground masala powder and cook for another 2 minutes and remove
from fire.
Heat oil+ghee in a small kadai and add the mustard. As it splutters and
all the tempering ingredients and curry leaves.As they turn golden brown
remove and pour over the cooked rice and dal mixture.
Note:-
The quantity of oil may be increased or decreased as desired.The original
BISI BELE recipe is supposed have a good amount of oil.
You may also add vegetables like brinjal, carrots, potatoes, beansand
cauliflower (single or all vegetables) cut into big pieces along with
rice and dal.
The side dish could be onion /cucumber raitha with fried papads.
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