Wednesday, January 25, 2017

Rajamudi Rice Bisibele Baat

Rajmudi Rice/Red Rice (Raw) bisibele baat is a wonderful yummy dish, which contain rice, dal, vegetables and spices.
Rajmudi Rice is considered as one of the healthy rice and previously used only by Mysore Kings.
I bought this Rajamudi  rice from Savayava Sante which is held in the first week of every month at Rastrothana building in Chamarajapet,  namma Bengaluru.

Let us know about Rajmudi Rice.
Rajamudi rice is a variety of red rice which is mostly grown in Mysore and Hassan districts of Karnataka. This rice was exclusively grown for Wodeyars, the Maharajas of Mysore.This rice is one of the good variety of rice and rich source of dietary fiber, anti oxidants and iron.
Let us see the recipe now :
I have used Rajamudi Rice, toor dal and vegetables with some freshly roasted spices which are always available in the kitchen.
Rajamudi Rice is bit hard and it takes more time while cooking. It is better to cook in the pressure cooker.
No Onion or No Garlic is used in this recipe, you can have them for breakfast, lunch, dinner. It also can be prepared for one dish party, ladies kitty party and outings.

Things Needed :

To Cook :

Rajamudi Rice :  1 to 1 1/2 Cup (One and Half Cup).
Toor/Moong dal : 1/2 Cup
Carrot : 1
Beans : 6 to 8
Chapparada Avarekai/Flat beans/Papdi : One handful (8 to 10 )
Peas : 1/2 Cup

Spices to Roast/Fry

Methi/fenugrik seeds : 1/4 Teaspoon
Cloves : 3 to 4
Cinnamon piece : A small piece
Cardamom : 1
Methi/Fenugrik seeds : 1/4 Teaspoon
Urid Dal : 1 Teaspoon
Channa dal : 1 Teaspoon
Coriander seeds : 2 Tablespoons
Red chilly : 5 to 6
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 1 Handful

For Seasoning :

Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Cashew Nuts : 1 Tablespoon (Pieces)
Curry leaves : 6 to 8
Ingh/Asafoetida :  A pinch

 To Grind :

Coconut : 2 Tablespoons .(Used dry coconut)
Roasted spices

To Add : 

Tamarind Pulp : 1 Tablespoon
Ground spice mixture.
Salt : As required
Mustard -Cashew Seasoning.
Ghee : 2 Tablespoons

Method :

1.Wash and cut all the vegetables. Wash fresh beans and cook all the vegetables till they turn soft.

2. Wash and cook Rajamudi rice and toor dal separately. Let it cool.
3. Grate /Cut coconut into small pieces. Soak tamarind ( a small marble size) in hot water and squeeze out the pulp.
4. Keep a pan on the fire and heat. Put a teaspoon of oil. Add 1/4 of methi seeds. Fry till it turns slightly brown.
5. Add cloves, cinnamon and cardamom. Fry them for 10 seconds.
6. Add urid dal and chann dal. Fry them till they turn golden brown. (On low flame).

7. Add coriander seeds and red chilly. Fry them nicely and put off the fire.
8. Add jeera, curry leaves, ingh and cut coconut pieces. Mix it well and let it cool.

9. Grind this fried spice with coconut and tamarind pulp. Use required water and grind.

10. Keep a big pan on the fire and heat. Put cooked dal and Rajamudi Rice.
11. Add cooked vegetables and mix it well. Let it boil for a minute. Add salt and a pinch of turmeric powder.

12. Add ground coconut -spice mixture and mix it nicely. (slowly). Let it boil for 2 to 3 minutes.

13. Keep a small pan and prepare seasoning with oil, mustard seeds, cashews and curry leaves.
14. Add this seasoning to the cooking bisibele baat. Put the ready Rajamudi Rice Bisibele baat to a serving dish. Add 2 tablespoons of ghee and mix it well.

15. Serve with any type of pachadi/chips/papad/boondi or Sev.

Note :

Rajamudi Rice should be cooked well. Use of moong dal instead of toor dal is optional. Use of ready bisibele powder instead of fresh spice powder is optional. (Fresh spice powder taste better). Use of vegetables are optional. Adding more red chilly is optional. (for more spicy taste). You can use only the spice powder if you are not in favour of coconut. Dry roast/fry the spices as said and leave it for cooling. Dry grind all the fried ingredients and add it to the boiling rice and dal content. Add tamarind pulp. Cook together for 3 to 4 minutes.(Optional).
Time : 30 Minutes
Serves : 4 to 5.

Friday, January 20, 2017

Pigeon Peas - Tomato Curry

Pigeon Peas/Toor peas/ Togari kalu available plenty in the market. It is green and fresh. We can prepare many dishes using this peas. It is healthy, protein filled and energetic.

I have used here Pigeon Peas in the dal and it is an easy dish as usual. I feel that cooking should be easy and enjoyable and yummy. You need to have little love for cooking. So the food you cook and serve will be definitely yummy.
Let us see some benefits of eating Pigeon Peas/Toor dal in our diet.
Pigeon Pea is a good source of protein as I said earlier. It is a dietary fiber and contain vitamins, minerals like magnesium, potassium, copper, phosphorus, and manganese. Pigeon peas is low in saturated fat, cholesterol and sodium. The health benefits of using pigeon peas is, ability to stimulate growth. It does contain potassium and it helps to control and manage blood pressure, It helps to prevent anemia and boost heart health and improve digestion. Pigeon peas contain B Vitamins and Vitamin C. They help to prevent the storage of fat and boost overall energy levels.
Let us see the recipe Now:
No Onions  and No Garlic added in this Pigeon Peas - Tomato Curry" and you can use it for any special day, feast or festival. The curry goes well with chapatis, dosa, idli and plain rice.

Things Needed :

To Cook :
Pigeon Peas : 2 Cups
Toor Dal : 1 Handful
To Add :
Green chilly : 2
Pepper Pods : 3 to 4
Tomatoes : 2 ( Medium size)
Dry Ginger : 1/2 Teaspoon
Rasam Powder/Sambar Powder : 2 Teaspoons ( I used MTR Rasam Powder).
Goose berry : 2 (Optional)
Salt : As required
Coriander leaves : 2 Tablespoons
For Tempering /Seasoning
Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon (Optional)
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8 Leaves
Oil : 1 Teaspoon
Ghee : 1 Tablespoon

Method :

1. Remove the pods of pigeon peas and wash it once. Wash toor dal. Cook both the legumes in pressure cooker/in a big cooking pan.

2. Wash and cut tomatoes, green chilly (slit in between) and coriander leaves into thin.

3. Crush pepper pods and keep it aside. Grate gooseberry and keep it aside.
4. Keep a pan on the fire and heat. Add oil and mustard seeds, urid dal and let mustard splutter.
5. Add jeera and ingh. Add cut green chilly and curry leaves. Fry for a second.
4. Add tomatoes and fry for 2 minutes. Add cooked dal and pigeon peas. Add crushed pepper.

5. Add salt, turmeric powder, dry ginger and mix it well. Let it cook for 2 minutes.

6. Add MTR Rasam powder and mix it nicely and cook for another 3 minutes.

7. Shift the curry to a serving bowl. Add grated gooseberry and coriander leaves.

8. Add a tablespoon of ghee and serve with hot plain rice/roti/chapati/idli/doa or poori

You can grate one or two gooseberry and put it in a bowl of thick curd and mix it nicely with coriander and salt. You can have this as one more side dish with the food.

Note :

Adding toor dal helps the curry to be thick and adds to the taste. Adding any brand of rasam/curry powder/sambar powder is optional. You can also add garam masala to the curry. Remember Garam Masala dries up the moisture in your body quickly and it is wise to use once in while. (healthy tip).
Adding lemon extract to the curry instead of gooseberry is optional.Taste differ. Adding fresh ginger gratings instead of dry ginger powder is optional. Adding onions or garlic to the curry is optional.
Time : 30 Minutes
Serves : 3 to  4.


My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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