One of the most easiest variety rice which could be prepared in 20 mins of time quite healthy than other variety rice is Vangi bath/ kathirikkai sadham. My hubby is fond of brinjal,so often I used to make this rice. General I use light purple brinjal which doesn't have bitter taste. My mom used to make this rice for me during college days. I love to have it vadam / mango pickle usually.
Preparation time: 15 mins
Cooking time : 15 mins
Serves - 2 nos
Ingredients:
Raw rice - 1 cup
Water - 3 cup
Brinjal - 7 nos
Onion - 1 (large, thinly sliced)
Green chilli - 1 (large, diagonally chopped)
Ginger - 1 teaspoon (grated, optional)
Curry leaves - few nos
Turmeric powder - 1/2 teaspoon
Urad dal - 1 teaspoon
Channa dal - 11/2 teaspoon
Cashewnuts - 10 nos
Oil - 3 tablespoon
Salt - to taste
For roast and grind:
Channa dal - 1 tablespoon
Urad dal - 1 teaspoon
Red chilli - 3 nos
Coconut grated - 2 tablespoon
Sesame seeds - 1 teaspoon
Pepper corns - 7 nos
Method:
1. Boil raw rice in pressure cooker. Rice and water would be in the ratio 1:3. Add little oil and salt, so that rice will not get stick together.
2. Spread steamed rice in a plate or large vessel to cool off.
3. Heat little oil in a kadai and roast all ingredients given in the roast and grind except coconut until its aroma raises. Finally add coconut and saute well. Allow them to cool off and grind this in a blender to fine powder. Now Vangi bath masala is ready.
4. Heat oil in a kadai, add mustard to it. Once mustard seeds splutter, add urad dal, channa dal, curry leaves, cashewnuts followed by green chilli and onion. Saute well until onion turns translucent colour.
5. Add sliced brinjal to kadai and saute well until brinjal is cooked to 50%. Add turmeric powder, salt, vangi masala and mix well. In slow flame, allow brinjal to cook well.
6.Finally add cooked rice to the kadai and mix well by adding little oil. Switch off flame.
Simple but exotic brinjal rice is ready. Serve it with vadam or mangoes.
Tips:
1. Vangi masala can be prepared in whole large quantity and store it in a bottle. It can even be refrigerated.
2. If brinjal rice need to be spicy add one more chopped chilli and increase the ratio of pepper to 10 in vangai masala.
3. After adding masala to brinjal, cook the brinjal only in low flame until masala raw smell vanish off.
Cooking time : 15 mins
Serves - 2 nos
Ingredients:
Raw rice - 1 cup
Water - 3 cup
Brinjal - 7 nos
Onion - 1 (large, thinly sliced)
Green chilli - 1 (large, diagonally chopped)
Ginger - 1 teaspoon (grated, optional)
Curry leaves - few nos
Turmeric powder - 1/2 teaspoon
Urad dal - 1 teaspoon
Channa dal - 11/2 teaspoon
Cashewnuts - 10 nos
Oil - 3 tablespoon
Salt - to taste
For roast and grind:
Channa dal - 1 tablespoon
Urad dal - 1 teaspoon
Red chilli - 3 nos
Coconut grated - 2 tablespoon
Sesame seeds - 1 teaspoon
Pepper corns - 7 nos
Method:
nut, grated - 2 tblsp
channa dal - 1 tblsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
pepper corns - 7
Red chilli - 3 - See more at: http://www.rakskitchen.net/2008/11/vangi-bath-brinjal-rice-for-rice-mela.html#sthash.ggkhxWqt.dpuf
channa dal - 1 tblsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
pepper corns - 7
Red chilli - 3 - See more at: http://www.rakskitchen.net/2008/11/vangi-bath-brinjal-rice-for-rice-mela.html#sthash.ggkhxWqt.dpuf
Coconut, grated - 2 tblsp
channa dal - 1 tblsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
pepper corns - 7
Red chilli - 3 - See more at: http://www.rakskitchen.net/2008/11/vangi-bath-brinjal-rice-for-rice-mela.html#sthash.ggkhxWqt.dpuf
channa dal - 1 tblsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
pepper corns - 7
Red chilli - 3 - See more at: http://www.rakskitchen.net/2008/11/vangi-bath-brinjal-rice-for-rice-mela.html#sthash.ggkhxWqt.dpuf
1. Boil raw rice in pressure cooker. Rice and water would be in the ratio 1:3. Add little oil and salt, so that rice will not get stick together.
2. Spread steamed rice in a plate or large vessel to cool off.
3. Heat little oil in a kadai and roast all ingredients given in the roast and grind except coconut until its aroma raises. Finally add coconut and saute well. Allow them to cool off and grind this in a blender to fine powder. Now Vangi bath masala is ready.
4. Heat oil in a kadai, add mustard to it. Once mustard seeds splutter, add urad dal, channa dal, curry leaves, cashewnuts followed by green chilli and onion. Saute well until onion turns translucent colour.
5. Add sliced brinjal to kadai and saute well until brinjal is cooked to 50%. Add turmeric powder, salt, vangi masala and mix well. In slow flame, allow brinjal to cook well.
6.Finally add cooked rice to the kadai and mix well by adding little oil. Switch off flame.
Simple but exotic brinjal rice is ready. Serve it with vadam or mangoes.
Tips:
1. Vangi masala can be prepared in whole large quantity and store it in a bottle. It can even be refrigerated.
2. If brinjal rice need to be spicy add one more chopped chilli and increase the ratio of pepper to 10 in vangai masala.
3. After adding masala to brinjal, cook the brinjal only in low flame until masala raw smell vanish off.
Coconut, grated - 2 tblsp
channa dal - 1 tblsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
pepper corns - 7
Red chilli - 3 - See more at: http://www.rakskitchen.net/2008/11/vangi-bath-brinjal-rice-for-rice-mela.html#sthash.ggkhxWqt.dpuf
channa dal - 1 tblsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
pepper corns - 7
Red chilli - 3 - See more at: http://www.rakskitchen.net/2008/11/vangi-bath-brinjal-rice-for-rice-mela.html#sthash.ggkhxWqt.dpuf
Coconut, grated - 2 tblsp
channa dal - 1 tblsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
pepper corns - 7
Red chilli - 3 - See more at: http://www.rakskitchen.net/2008/11/vangi-bath-brinjal-rice-for-rice-mela.html#sthash.ggkhxWqt.dpuf
channa dal - 1 tblsp
Urad dal - 1 tsp
Coriander seeds - 1 tsp
pepper corns - 7
Red chilli - 3 - See more at: http://www.rakskitchen.net/2008/11/vangi-bath-brinjal-rice-for-rice-mela.html#sthash.ggkhxWqt.dpuf
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