Sabbasige Avarekalu Baath | Dill - Lilva Beans Rice

"Sabbsige Avarekalu Baath". This is perfect for brunch! It taste like pulao which is enhance by the avarekalu flavor. 

Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients

• Dill leaves / Sabbsige soppu - 2 cups
• Lilva beans / Avarekalu - 1 cup
• Onions / Eerulli - 1 
• Lime / Nimbehanina rasa - 2 tsp
• Salt to taste
• Oil - 4 tbsp
• Jeera seeds - 1/2 tsp

Masala :

• Coconut / Thenginaturi - 1/4 cup
• Green chillies / Hasimensinakayi - 3 athva 4 (adjust as per taste)
• Ginger / Hasishunti -  a medium piece
• Chakke-Lavanga & Marat mojju - all small pieces (each 2 count)
• Coriander leaves / Kothambri soppu - few leaves

Method for Grinding : 

1. In a mixer all add all the masala ingredients and grind into smooth paste use little water

Method for Rice dish / Baath

1. Cook the basmati rice in a rice cooker and keep aside let it cool completely
2. Cook chopped sabbasige soppu in a pot add little water and cook avarekalu in a cooker
3. Drain the water and keep aside 
4. In a large wok / banale add oil then add jeera allow to splutter, Add onions fry till translucent 
5. Then add grinded masala slowly 
6. Add salt and cook on low flame for few mins
7. Add avarekalu and sabbasige mix well 
8. Sprinkle salt if required and serve hot with raita/mosaru bajji

| Copyright © Malas - Kitchen 2020 | | All rights reserved

Pineapple Fried Rice

Pineapple fried rice is very tasty recipe and cooking method is simply easy. This fried rice is a delicious blend of sweet and savory flavors.

Prep Time
Cook Time

Ingredients

• Fresh Pineapple - 2 cups (finely chopped)
• Onions - 1 (large sliced)
• Green capsicum/Bell pepper - 1 cup (sliced)
• Red chilli sauce (home made)  - 2 tbsp (adjust as per taste)
• Green chilli sauce - 2 tbsp (adjust as per taste)
• Salt to taste
• Black pepper powder - 1/4 tsp
• Basmati Rice - 5 cup (cooked)
• Oil - 3 tbsp
• Cashews + Raisins - 1 tbsp

Method

1. Cook basmati rice and keep aside
2. In a bit pan add oil fry cashews and remove and keep aside
3. In the same pan with oil add onions stirfry till transulant 
4. Add capsicum, pineapples and pepper powder stir fry
5. Add sauces and stir fry 
6. Add rice, salt and cashews and raisins
7. Garnish coriander leaves and serve

How to make home-made chilli sauce

1. soak redchillies in water for few hours
2. Grindblend redchillies and 6 garlic pods into a smooth paste

PS : This is a Non-Iyengar Recipe 

| Copyright © Malas - Kitchen 2019 | | All rights reserved |

Avalakki Bisibele Baath | Thick Flatten Rice Bisibele Baath

Bisibele baath is a traditional kannada dish (Bisi means hot, bele means toor dal, baath means rice dish). It is easily served as breakfast, brunch, lunch & dinner. Usually mainly made out of rice bisibele bath but somepeople in karnataka also makes in Avalakki/Poha. It is best served with raita, papad/happla/vada or any mixture.  Do check i have already posted authentic Bisibele baath.

Prep Time : 15 Mins

Cook Time  : 15 Mins

Ingredients 

• Dappa Avalakki / Thick flatten rice - 2 cups
• Bele / Toor Dal  - 1/4 cup
• Tomato - 1
• Tamrind Water - 5tsp
• Jaggery - 2 tsp (adjust as per taste)
• Vegetables : Beans, Potato, Carrot (Optional)
• Salt to taste
• Sarinapudi / Rasam Powder -1 tsp

For Tadka/Tempering

• 1/4 cup Oil
• 4/5 Kari leaves
• 2/3 Red chillis
• 1/2 tsp mustard seeds

To Make the Powder ingredients :


• Chana Dal - 10grm
• Urad Dal - 2 tsp
• Dhaniya / Coriander Seeds - 1 tsp
• Red Chillis - 4/5 (adjust as per taste)
• Whole Cloves - 2/3
• Cinnamon sticks - 2 (small size)
• Grated fresh coconut- 1/2 cup

Fry all the dry powder ingredients except coconut. Make powder of all the fried ingredients in a Mixer and then add coconut & cooked tomato  with a little water and make it into a smooth paste.

Method:

• Cook Poha/ Avalakki in a pan add little water,
• Cook Dal & Tomato in different containers in a Pressure Cooker wait for 3 whitstle then turn off the stove and let it cool. 
• Take heavy bottom Pan and set it on low flame on the hob
• Add tamarind water and jaggery and let it boil 
• Add masala and to the pan let it boil for 10mins, keep stirring on low flame
• Add salt to the masala keep stirring if it too thick add little water
• Add 1 tsp Rasam Powder keep stirring
• Add dal stir then add poha/avalakki & veggies
• Mix well on low flame..
• For tadka  take small pan add oil and heat it and add all tadka items pour it on bisibele bath.

Serve hot.

| Copyright © Malas - Kitchen 2017 | | All rights reserved

Khichdi

Khichdi is one pot comfort meal. In India if someone is ill or if getting better this is the one staple food. This recipe is simple and quick. 

           

Prep Time : 15 Mins
Cook Time : 10 Mins

Ingredients

• Rice - 1 Cup
• Moong dal - 1/2 cup
• Green chillies - 2 (Medium spicy)
• Ginger grated - 1 tsp
• Onion - 1 cup (finely chopped)
• Tomato - 1 cup (finely chopped)
• Curry leaves - few chopped
• Red chilli powder - 1/2 or 1/4 (Adjust as per taste)
• Salt to taste
• Ghee - 2 tbsp
• Jeera seeds - 1 tsp
• Water to enough to cook - Aprox 4 cups

Method

1. Wash rice and dal and soak together for 5 mins and later drained them
2. Then finely chopped onions , chillies , curry leaves tomatoes
3. In a pressure pan add ghee heat then add jeera allow to splutter
4. Add onions, chillies, tomatoes, curry leaves and ginger fry till onions and tomatoes tender  then add chilli powder 
5. Add soaked rice and dal ,  add salt 
6. Add water close the pressure pan lid the put weight
7. Wait for 3 whistle. Remove and serve with papad / pickle / curds

| Copyright © Malas - Kitchen 2017 | | All rights reserved

Broken Wheat Pulao (Wheat Cracked Coarse )

A healthy nutritious pulao. It's easy and quick dish.

Prep Time : 10 + 5 Mins
Cook Time : 10-15 Mins
Serves : 2

Ingredients

• Cracked Wheat Coarse - 1 cup
• Green peas + Carrots - 1/4 cup (i used frozen)
• Pulao Powder - 2 tbsp (i used MTR brand)
• Red chilli powder - 1/2 tsp
• Turmeric powder -  a pinch
• Jeera seeds - 1/2 tsp
• Clove and Cinnamon - 2+1small piece of cinnamon
• Bay leaf - 2 small leaves
• Onions - 3/4 cup (finely chopped)
• Capsicum / green bell pepper - 4 tbsp (finely chopped)
• Green Beans - 4 tbsp (finely chopped)
• Oil - 1/4 cup or little less
• Salt 

Method

1. Soak wheat in a water for about 10 mins, drain and keep aside
2. In a pan heat oil add jeera, allow to splutter then add cloves, bay leaf and cinnamon
3. Then add onions fry till translucent then add capsicum fry till done
4. Add (peas &carrots) beans and potatoes stir fry add masala powder , chilli powder, Salt ,turmeric stir fry
5. Add cracked wheat and salt stir fry transfer into big container add 3/4 or 1 cup of water 
6. Place it in the pressure pan cook until 3 whistles. turn off the flame , wait for cool down , add peas and carrots mix well throughly 
7. Serve with raita , or plain yogurt/curds

Note : I used frozen peas and carrots so i can warm it in the same pan and mixed with the pulao. If using raw peas and carrots for that can be added into pan cook along with wheat pulao.

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Kothamalli Thokku Rice

Kothamalli is a Tamil word called Coriander leaves / Cilantro. This is simple and quick recipe. It is best for lunch box or brunch recipe.

Prep Time : 5-8 Mins
Cook Time : 5 Mins

Ingredients

• Kothamalli Thokku - 4 tbsp
• Basmati Rice or Sona Masori Rice - 2 cups
• Dry coconut grated - 1 tbsp
• Sesame seeds (white ) - 1 tsp
• Salt to taste

Tempering 

• Oil - 4 tbsp (i used olive oil)
• Mustard seeds - 1/2 tsp
• Asafoetida / hing - a pinch
• Curry leaves - few
• Peanuts / Groundnuts - 1 tbsp

Method

1. Cook the rice in a pressure cooker or rice cooker and keep aside to cool little bit
2. Take a large wok/pan add oil and add mustard seeds allow to splutter then add hing,curry leaves and peanuts fry till peanuts turns golden 
3. In a very low flame add rice and kothamalli thokku , dry coconut & salt mix together switch off the flame
4. Add roasted sesame seeds and mix well serve with curds, papad(happala,vada)

| Copyright © Malas - Kitchen 2016 | | All rights reserved  

Methi and Baby Corn Pulao

A sweet baby corn  and  bitter methi (fenugreek) leaves pulao easy for brunch, baby corn added to the rice makes the pulao more delicious and  good for health. One pot rice dish is always simple to make.  

Prep Time : 10 Mins
Cook Time : 20 Mins + Rice

Ingredients

• Methi leaves - 4 cups
• Baby corn - 1 cup , chopped corn into roundels
• Garam masala-1/2 tsp
• Pualo powder - 1 tsp (i used MTR)
• Onion + Coriander + green chillies paste - 4 tbsp
• Onions - 1 cup
• Lemon  / Lime juice - 2 tsp
• Launga / Lavanga / Clove  - 4 
• Dalchini / Cinnamon / Chakke - 2 pieces
• Teja Patta / Patre / Bayleaves - 2 leaves
• Chakraphul / Star anise - 2 stars
• Oil - 1/4 cup
• KalaJeera seeds - 1 tsp
• Turmeric - a pinch
• Salt to taste
• Basmati rice - 2 cups
• Ginger Garlic paste

Method

• Cook baby corn in a pot adding enough water till becomes tender then drain the water and in the same water cook leaves and drain the water (use someother dish) and keep aside
• Cook basmati in pressure cooker or rice cooker and keep aside
• Blend onions, coriander & green chillies add little water make a paste and keep aside 
• Take a big pan , heat oil
• Add kalajeera seeds when starts splutter add bay leaves, chakke, lavanga, start anise, and onions fry for few mins till onions turns translucent
• Add turmeric , ginger garlic paste and grinded paste saute for few mins
• Add pulao powder and garam masala powder for taste
• Add corn and leaves stir mix well. Then add rice saute gently on a low flame so that rice gets well coated with masala. Switch off the stove
• Add lemon juice and salt saute gently

Serve with raita

| Copyright © Malas - Kitchen 2016 | | All rights reserved  

Carrot Rice

Carrot rice has a very unique taste. Very Tasty and simple to cook. Best for a quick brunch or lunch boxes. Very healthy too. It has some added mild spice. Tastes very nice with Raita.

Prep Time : 20 Mins
Cook Time : 8-10 Mins
Serve - 2

Ingredients

• Basmati Rice - 1 cup
• Carrots - 10 count (grated) 
• Peas / Buttani - 1/4 cup (i used frozen) 
• Black gram / Urad dal - 1/4 cup
• Black pepper - 20 count
• Red chillies - 2 to 3 ( Preferably Byadagi Chilli)
• Desiccated coconut - 1/4 cup
• Puree Ghee - 2 tbsp 
• Oil - 1/4 cup 
• Salt to taste
• Curry leaves - few
• Cashew pieces - 2 tsp
• Fresh lemon juice - 1 tsp

Method

1. Rinse the rice, add water and place it in the electric rice cooker. 
2. Greate the carrots  and cook it in the pressure cooker till one whistle. (do not add water). after one whistle switch off the gas and wait for to cool down.
3. In the mean time take a pan roast urad dal, pepper and chillies and make it into a fine powder( if excess store it in the air tight box for some other dish or same dish for next time)
4. In a  large pan add oil + ghee add cashew pieces , curry leaves, fry till cashew golden color in a low flame.
5. Add cooked rice , cooked carrot and peas then add  2 tbsp masala powder mix well
6. Sprinkle salt, coconut and lemon juice 
7. Mix well thoroughly. Serve
    

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Shahi Biryani

Shahi Biryani is a tradional royal Long grain rice dish. (Shahi means Royal). Flavourfull blend with gravy, spices and loads of vegetables mixed together. Served with Raita. There are many versions & types of Biryani itself. This is a hugely popular rice dish in India. You can also make this as Non-Vegetarian. It takes time to prepare. This is my version of Biryani. I am sure that if you googled or looked into cook books you will find other types and methods as well. 

Prep Time : 15 Mins
Cook Time : 25 Mins
Serve : 4

Ingredients

• Basmati Rice (Long grain rice) - 3 cups
• Ghee (Desi Ghee , Clarified butter) - 2 tbsp
• Tomato Puree - 1/2 cup
• Yogurt (Thick Curds) - 1/2 cup
• Saffron Milk - 1 tsp
• Vegetables - ( Broccoli, Cauliflower, Green beans, Carrots, Paneer cubes, Potato cubes )3/4 cooked and each 1/4 cup (Slightly roast the paneer separately on the tava)
• Onions - 1 Cup , thinly sliced
• Ginger - 1/2 tsp grated 
• Garlic - 1 tsp grated
• Cashew pieces - 1 tsp
• Whole Cardamom pods - 4 count
• Bay leaf - 2 count
• Clove - 4 count
• Cinnamon - a small piece 2 count
• Salt to taste
• Oil - 1/2 cup

Ingredients : Masala Powders

• Red Chilli Powder - 1/2 tsp
• Shahi Biryani Powder - 3 tbsp ( I used Everest brand)
• Turmeric Powder - 1/4 tsp

Method

Step 1 : Rinse the rice and add enough(aprox for 3 cups 2 cups of water my measurement) amount of water along with clove and cinnamon and 1 tsp of oil. Place it in the rice cooker. Let it cook till 3/4th done.

Step 2: 

1. Heat big kadai / Pan add oil then add onions fry till done. Add ghee, cardamom pods, clove, bayleaf , cinnamon & cashews fry for 2 mins . 
2. Then add tomato puree cook for 1 min
3. Add ginger , garlic , chillipowder, shahi biryani powder, turmeric powder stir well
4. Add yogurt/curds saute well until oil & ghee get separates then add veggies and paneer mix well close the lid reduced heat for 5 mins.
5. Then add 3/4th cooked rice spread the layer  ,Sprinkle salt and saffron milk cover tightly and cook for 5-8 mins . Then mix well. Garnish blanched sliced almonds and mint leaves.
6. Serve with any raita.

Note : If excess water in the rice, drained. Slow cooker also can be used 5thpoint onwards.

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Tava Pulao | Bombay Pulao

This pulao is very popular & tasty dish. I have seen it being made only in Mumbai. Made by the PaoBhaaji waalas and also in many restaurants. This is made on a Tava & hence called Tava Pulao Simple to make & super tasty too. At home we normally do think about things such as hygenic OR whether it has too much grease or oily fats etc., but in eatouts / restaurants we tend to ignore OR not bother about this. Sometimes we all tend to think that if something is readily available in restaurants why take the stress to try it at home. I am also guilty of this thought so many times & I have also proven myself wrong. Trying foods at home, which was eaten or liked elsewhere, is not a bad idea at all. We can also make it more grease free and/or hygenic. This rice i usually make for lunch box or brunch. Curds or Raita go well with this rice.

Prep Time :  15 Mins
Cook Time : 10 Mins
Serve : 2

Ingredients

• Basmati Rice - 2 cups
• Veggies - Capsicum / Green Bell Pepper , Peas, Carrots, Tomatoes
• Onions - 1 , chopped
• Garlic paste - 1/2 tsp
• Tomato puree - 2 tbsp
• Pav Bhaaji masala (Powder or Paste) - 2 tsp (I used paste)
• Chilli powder - 1/2 tsp
• Jeera / Cumin seeds - 1/2 tsp
• Salt to taste
• Oil - 4 tbspn or butter ( i used oil)
• Coriander / Cilantro fresh chopped - 4tsp

Method

1. Cook the rice and keep aside
2. Take a large pan add oil or butter 
3. Add jeera  allow to splutter then add onions, capsicum & garlic paste fry for few mins till cook
4. Add tomato puree and pav bhaji masala paste or powder mix well stir fry to cook for few mins
5. Then add frozen peas and carrot or fresh cooked peas and carrot stir fry
6. Add salt and rice mix well 
7. Garnish coriander leaves and serve hot with raita 

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Curd Rice / Dadhyodhanam

In South India, a lunch or dinner is incomplete without Curds. Curd rice is a very popular and must dish for South Indians. Normally it is just plain rice added with curds. But on special occasions & festivals curd rice is tempered and also added with fresh fruits which gives a lot of flavor and additional taste. I usually temper it , garnish it with coriander and add pomegranate & grapes during seasons. It also tastes good with just tempering & garnishing. This is made along with Bisibele Baath OR Puliyogre because it gives a taste of coolness after a spicy dish. In Karnataka it is called BakalaBaath and also made as Dadhyodhanam in South Indian Temples (for prasaadam).

Prep Time : 15 Mins

Serves :  2

Ingredients

• Pomegranate - 1/4 cup
• Seedless grapes , chopped - 4 tsp
• Curds / Plain Yogurt - 4 cups
• Cooked white rice - 3 cups
• Coconut - 2 tsp, grated
• Salt to taste
• Coriander leaves - 4 tsp, chopped

Seasoning :

• Oil - 2 tsp
• Green chillies - 1 or 2, chopped
• Mustard seeds - 1/2 tsp
• Moongdal / Paithuparppu - 1 tsp
• Red chillies - 1 ( optional)
• Asafoetida / Hing - 1/4 tsp
• Curry leaves - few 
• Cashews (optional)

Method

• Take a large bowl add all the ingredients
• Take a small pan heat oil and add mustard seeds , allow to splutter add moongdal
• Then add hing / asafoetida, green chillies fry till dal turns brown in color add curry leaves and cashews fry on low flame. 
• Pour into bowl and mix well and serve

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Methi Corn Pulao

Last weekend wanted to try something new and easy to make. Came out very tasty.

Prep Time : 15 Mins
Cook Time : 15 Mins
Serve : 2

Ingredients

• Methi Leaves / Fenugreek leaves - 1 & 1/2 cup
• Corn kernels - 1/2 cup (Frozen)
• Pulao powder - 2 tsp (i used MTR)
• Onion  - 1/2 cup,  chopped
• Green Chillies - 2 ( medium hot)
• Nutmeg powder - 1/2 tsp
• Oil - 5 tbsn
• Ginger + Garlic Paste - 1 tsp
• Clove - 2
• Cinnamon sticks - 2 small pieces
• Salt to taste
• Basmati Rice - 2 cups

Method

1. Wash and soak the rice for 10 mins then drained the water
2. Take a pan add oil then add cinnamon sticks, cloves 
3. Add chopped onions fry then add methi leaves and corn , chillies and ginger garlic paste stir fry
4. Add pulao powder and nutmeg powder salt mix well allow to cook leaves
5. Add into rice add water 1 & 1/4 cup
6. Mix well and cook it in the rice cooker or pressure cooker
7. Serve hot with yogurt / pachadi / raita

| Copyright © Malas - Kitchen 2012 | | All rights reserved