How to prepare Masala Rice bath | Have you tried this colorful and tasty masala Rice Bath?

Masala Rice Bath: 

Rice is major part of food in south India, whether its a morning breakfast or afternoon lunch or evening dinner, rice must be there in any of the format for South Indians.

For breakfast, there are many masala or rice baths versions of recipe available in South India. Many would have tried different types of pulao rice or vegetable bath rice items. But trust me if you try this recipe, you will like this most...!!

This is one of the delicious item I have learned from my sister and I am sharing this recipe. 

How to prepare masala rice bath:

Ingredients:

Rice-250 grams 

Mixed vegetables-1 big cup 

(Chose different kinds of vegetables and green peas, I have used Beans, Potatoes and carrot)

Cloves- 4-5

Star anise- 1 to 2 
Bay leaf- 2
Cinnamon stick-1 to 2
Cardamom -  2 to 3
Onions - 2 
Tomatoes - 2,3
Ginger garlic paste- 1 spoon
Black pepper- 3-4
Coriander leaves- 1 cup

Curd- 1 small cup

Oil-4 spoon
Salt-for taste

Extra ingredients used for masala rice bath(Taste maker):
Byadagi red chilli:   8-10

(Byadagi red chilli is important ingredient here and gives the rich red color to the bath)
Red chilli:          2-3
Coriander seeds:         1 tbl spoon

To grind:
Firstly you need to fry below-mentioned ingredients in medium flame and then grind it.

Byadagi red chilli:8-10
red chilli:          2-3
coriander:    1 tbl spoon
Coconut paste: 1 small cup

1 onion: sliced
2 small tomatoes
Clove: 3 to 4
Cinnamon stick: small pie

Coriander leaves-1 small cup

black pepper

Method-Step by step procedure of Masala Rice bath:

1. First you need to fry all these ingredients(which is in 'To Grind' list ) in medium flame and then grind it.

2. Take a vessel. add oil,cloves, cinnamon stick, cardamom, star anise,bay leaf and fry for sometime.

3. Add 1 more sliced onion, ginger garlic paste and fry

4. Add all the veggies and fry it.

5. Add grounded coconut, tomato,masala paste and fry it.add 1 small cup of curd to it(curd gives that extra flavor also).

6. Add washed rice and coriander leaves. and saute for sometime

7. Add water and close the lid.cook till 15-20 min.

8. If you are preparing in a pressure cooker, let it cook for 2 whistles.
and serve it hot and tasty Vegetable masala rice bath is ready to eat

Karnataka style Vegetable Rice bath | How to prepare vegetable rice bath

How to prepare vegetable rice bath

Ingredients:

Rice - 250 grams(or 2 medium glass rice) 

Vegetables- 1.5 cup mixed vegetables

    Chose different kinds of vegetables
    (I have used Beens, Potatoes, carrot)

Required ingredients for frying:

Cloves-4-5 

star anise-1-2
Bay leaf - 2
Cinnamon stick-1
Cardamom -2
Onions-2
Tomatoes-2
Green chilli-2
Ginger garlic paste- 1 spoon
Black pepper- 3-4
Chilli powder-1 spoon
Coriander leaves
Oil-4 spoon

Salt-for taste

To grind:

Grated Coconut - 1 small cup

Small tomatoes -2
Clove- 3 to 4
Cinnamon stick- 1 piece
Green chilli -2 or 3 
Coriander leaves-Small cup

Mint- 7-8 leaves(Optional)

Black pepper- 4-5

How to prepare:

1.Grind coconut,2 tomato and other items which is in 'To Grind' list and keep aside

2. Take the vessel. add oil. Once the oil is heated, add cloves, cinnamon stick, cardamom, star anise,bay leaf and fry for some 2-3 minutes.

3. Add sliced onion and green chilli, ginger garlic paste and fry

4. Add all the chopped begetables and fry them.

5. Add grounded coconut, tomato, masala paste and fry it. Fry till the raw smell goes away

6. Add red chilli powder as per your taste(optional).

7. Add washed rice and coriander leaves. and saute for sometime

8. Add water and close the lid.cook till 15-20 min until the water drains off and rice is cooked thourughly.

9. If you are preparing in a pressure cooker, let it cook for 2 whistles.
and serve it hot and tasty Vegetable rice bath is ready to eat

 

 

Click here to check how to prepare restaurant style masala veg Rice Bath

Dont forget to try this Mango Rice during Mango season ( Mavina kayi chitranna ) | Tangy Raw Mango Rice Recipe | Simple south Indian Breakfasts

Who doesnt like to eat mangoes..not only the ripen mangoes, raw mangoes are also many people's favourite. With raw mangoes we have so many options of cooking to try out..One among them is tangy mavina kayi chitranna (mango rice)!!

Lets see how to prepare this delicious rice item...!!


Ingredients:

Rice: 1 cup

Onion: 1 medium sized (slice it long)
Green chilli: 2-3
Garlic: 3-4 slices
Mango: half grated raw mango
Urad dal: 1 spoon
Chenna dal: 1 spoon
Ground nuts: 1 small cup spoons
Jeera- small tea spoon 


For tempering: 

Mustard seeds, Curry leaves, jeera(small tea spoon)


Method:

1. Prepare rice(add salt also for taste during cooking rice) and let it cool.

(Or you can use left over rice too) 

2. Take a kadai, allow it to heat.

3. Fry groundnuts and keep them aside(if we keep groudnuts in a frying pan and add other items, ground nuts will lose their crispness. you can add the fried groundnuts at the end while garnishing.

4. Add poppy seeds, chenna dal,urad dal, and add oil to fry.

5. Add little jira, finely chopped onion, curry leaves, green chilli, 4-5 slices of garlic.

6. Fry till the onion turns little golden brown or translucent.

7. Add grated mango and sort for sometime.

8. Add turmeric and little salt (as per taste).

9. Later add the cooked and cooled rice.

9. Add finely chopped coriander and fried groundnuts. and mix it thoroughly.

Now the tangy Mango rice/ mavina kayi chitranna is ready to eat.

This can be served with coconut chatni or you can eat it as is !!

Tags:

#Raw Mango recipes | # Food items prepared with raw Mango #Mavina kayo chitranna recipe

#different type of chitranna using raw mango #tangy and yummy mango rice

#Dishes from Raw mango

Tomato bath recipe | Easy Rice bath recipes for busy mornings | Karnataka style recipes

Tomato bath recipe:

Ingredients:

250 grams of rice - measured approximately around 1 big glass 

Servings: Serves 2-3 people

(Green peas or potato or Field Beans )

Cloves- 4-5

star anise - 1 or 2
bay leaf - 1 or 2
cinnamon stick - 1
Black pepper - 5-6
Cardamom -2
Onions - 2
Tomato - 4 medium sized( more tomatoes adds that tangy taste).
Green peas -optional 
Green chilli -3
Ginger garlic paste- 1 spoon

Chilli powder / home made sambar powder- 1 spoon( this is optional)
Coriander leaves - 1 small cup
Oil-4 - 5 spoon
Salt-for taste


To grind:

3-4 small tomatoes

small cup of Coriander leaves
Ginger, garlic-1 spoon

black pepper
cloves, cinnamon stick

Method:

1. Grind the items mentioned above and keep aside( dont grind green chillies since it becomes more spicy). 

2. Take the vessel. add oil, cardamom, star anise,bay leaf and fry for sometime

3. Add sliced onion and green chilli,ginger garlic paste and fry

4. Add green peas and fry(skip this step if you donot have green peas).

5. Add 1 more extra tomato if you have it and fry

6. Add washed rice and little coriander leaves. and saute for sometime

7. Add water and close the lid.cook till 15-20 min.

8. If you are preparing in a pressure cooker, let it cook for 2 whistles.

9. And serve it hot and tasty tomato bath is ready to eat

**********************************Note*********************************

Instead of green peas, you can use lablab beans(avarekalu in kannada) to prepare avarekalu rice bath

Horse gram sambar(with tamarind) and fry | How to prepare Huralikalu sambar | Karnataka style recipes

How to prepare Horse gram sambar:

This is one of the gram mostly used by local karnataka people and this can be used to prepare sambar and palya(dry fry of the gram).  and I especially love to eat this sambar as this particular version sambar has tamarind in it and I love that tangy and spice taste). 

This has lot many health benefits, in my home we often prepare this when someone is having cold, as its heat food and removes cold content.and has benefits like weight loss and good food for diabetic patients.

Ingredients for sambar:
Horse gram-250grams
Garlic-5-6
Onion-2 or 3
Tomato-1
Red chilli-5-6
Tamarind juice-1 small cup
Curry leaves
Oil
Mustard seeds

If you want thickness for the sambar, take 2-2 spoons of cooked horse gram, 1 small onion, 1 small tomato and small quantity of coconut and grind it and add it after thadka is given)

Method:

1) Wash horse gram, add water and salt, and cook it in pressure cooker till you get 4-5 vessels. Horse gram take a lot of time to cook

2) Drain the boiled gram water and keep aside. This water is added to sambar.

Pressure cooked horse gram

3) Now take a vessel, add oil, mustard seeds,onions and curry leaves for tempering

4) Add Crushed garlic, red chilli and fry

5) Add tamarind juice and cook till the raw smell goes. At this stage if you need the sambar to be little more spicy add sambar powder

6) Now add the cooked gram water and also add little cooked horse gram and allow it to boil(I have added only  small quantity of gram to sambar and kept the remaining for making dry fry palya from the gram).

7) If you need think sambar, you can grind little coconut, onion and tomato,cooked horse gram and add it after adding garlic and redchilli

This sambar is a nice combination to be eaten with ragi ball(mudde) and rice.

Horse gram Fry:

1)Take a frying pan and add oil mustard seeds, allow it to pop up

2)Add curry leaves, onion, garlic and red chilli and fry

3)Add required salt for taste

4)At last add the cooked horse gram and mix it properly. you can add coriander leaves at last.

5)If you feel that salt is less for cooked gram, add salt accordingly.

Serve this along with horse gram sambar, ragi mudde and rice


Health benefits of Horse gram:

=>Helps to reduce excessive weights
=>Helps to control and lower cholesterol levels
=>Helps in control various menstrual problems
=>Helps in keeping body warm during winter and cold and controls fever.
=>Widely used in Ayurvedic medicine for treating many health problems like worm, conjunctivitis and piles



Nutrition Facts:
100 gram of Horse gram contains nutrition facts as below:

Nutrients	Amounts
Energy	321  Ecals
Moisture	12 gm
Protein	22 gm
Fat	0 gm
Mineral	3 gm
Fiber	5 gm
Carbohydrates	57 gm
Calcium	287 mg
Phosphorous	311 mg
Iron	7 mg

Simple Home remedies with easily available spices:

Turmeric is one of the medicinal and antiseptic spice easily available in every house kitchen.

Few instant usage of turmeric: can apply to small wounds/cuts to stop the bleeding and stops the  infections.

Vegatable kurma or mix Veg Gravy | Karnataka style vegetable Kurma

How to make Vegetable kurma:

Kurma is South Indian word to the curry which is thick in density and usually prepared to eat along with dosa/idli and chapati. I have tried this style of kurma and this came out very well.

Ingredients:

Toor Dal- 1/2 cup(optional)
lablab dal- 2 spoon(optional)

Beans-1 cup
Carrot- 1/2 cup
Patato-2
Brinjal-2
peas-1/2 cup
(you can use veggies of your choice here and finely chop the vegetables)

For frying:
Onion- 1 small size

Tomato-1
Green chilli- 2 or 3
Ginger garlic paste- 1spoon
Sambar powder- 2 spoons(i have used home made sambar powder here)

For masala to grind:
1 Onion
2 small tomatoes
2 green chilli
Coconut-2 tbl spoons (if you want thickness in curry )
Coriander leaves


Method:


1. Grind the masala with the items mentioned above

2. Finely chop all the veggies and keep

3. Wash dal and add it to pressure cooker along with chopped veggies(optional). add double the water to it.

4. Cook in pressure cooker till 3 whistles and keep aside.

5. take a vessel and heat it.

6. Add mustard seeds, curry leaves and allow it pop.

7. Add oil and allow it to heat

8. Add 1 chopped onion, ginger garlic paste and fry

9.Add grounded masala and sambar powder(I have used home made sambar powder here. this will be commonly prepared and kept in all south Indians houses. if you donot have this handy, you can replace this with ready sambar powders, /or use the 1 spoon garam masala powder+ 1 spoon coriander powder+ 1/2 spoon chilli powder combination)

10. Fry till the raw smell goes

11. Add cooked dal and veggies(i have added toor dal to just get thick consistency in curry. and this is just optional). add salt and allow it to cook for some 10 minutes.
once that starts leaving oil at end of the vessel, its done.

Serve this along with chapati's, roti, dosa or rice.

Tomato Rasam recipe | Karnataka style recipes

Rasam is great combination along with rice and especially will be used frequently by south indians. For south Indians since rice is main food, they usually prepare both sambar and rasam to eat along with rice.

Rasam consumption helps in digestion and you can drink  it during cold and cough to get some relief to your throat. there are many rasam recipes and i have tried this below recipe


Ingredients:

Tomato-1
Garlic- 1/2 cup
Jeera-1 tbl spoon
Red chilli- 4-5
Pepper corn-8-10
Tamarind- 1 tbl spoon
Turmeric powder- 1/2 tea spoon
Coriander leaves- 1 cup

For tempering:
Mustard seeds- 1/2 tea spoon
Methi seeds- 1/2 tea spoon
Oil- 1 tbl spoon
Curry leaves

Method:
Soak tamarind for sometime and squeeze the pulp to make the tamerind juice and keep aside.

Grind garlic, jeera and pepper corn and keep aside.

Take a vessel and heat it. Add mustard seeds, allow it to pop.
Add oil, methi seeds and curry leaves into it.
Add red chilli and tomato,turmeric powder and fry till the tomato becomes soft and mash it with spoon.
Add the grind masala and fry till the raw smell goes away.

and add tamarind juice and allow it boil.
Add salt for taste.

At the end, add chopped coriander leaves.

Now tomato rasam is ready to eat. this is good combination to be eaten along with rice and when hot you can drink to get relief to the throat as it has garlic, pepper and red chilli





Simple Home remedies with easily available items in the home:

Lemon is one more of that easily available item in the kitchen which has lot more medicinal benefits.

Add lemon juice into warm water and drink regularly, it helps in losing weight, reducing cholesterol.

Spices in kannada and English(ಮಸಾಲೆಗಳು)

Spices in kannada and English(ಮಸಾಲೆಗಳು)

Spices names in English	Names in Kannada	Translation in Kannada
Cardamom	ಏಲಕ್ಕಿ	Elakki
Cinnamon	ಚಕ್ಕೆ	Chakke
Cloves	ಲವಂಗ	Lavanga
Cumin seeds	ಜೀರಿಗೆ	Jeerige
Fenugreek	ಮೆಂತ್ಯ	Mentya
Mustard	ಸಾಸಿವೆ	Sasive
Poppy Seeds	ಗಸಗಸೆ	Gasa gase
Bay Leaf	ಪಲಾವ್ ಎಲೆ/ ಬಿರ್ಯಾನಿ ಎಲೆ	Palav ele/biryani ele
Coriander seeds	ಕೊತ್ತಂಬರಿ ಬೀಜ	Kottambari beeja
Black pepper	ಕಾಳು ಮೆಣಸು	Kaalu menasu
Red chilli	ಕೆಂಪು ಮೆಣಸಿನ ಕಾಯಿ	Kempu menasina kayi
Fennel seeds	ಸೋಂಪು ಕಾಳು	Sompu kaalu
Kapok buds/Indian Capers	ಮರಾಠಿ ಮೊಗ್ಗು	Marathi moggu
Star anise	ನಕ್ಷತ್ರ ಮೊಗ್ಗು	Nakshatra moggu
Asafotedia	ಇಂಗು	Ingu
Turmeric	ಅರಿಶಿಣ	Arishina
Saffron	ಕೇಸರಿ ದಳ	Kesari Dala
Coriander seeds	ಕೊತ್ತಂಬರಿ ಬೀಜ	kottambari Beeja
Nut Meg	ಜಾಯಿ ಕಾಯಿ	Jayi Kayi
Carrom seeds,known as Ajwain	ಓಂ ಕಾಳು	Om kalu
Fennel seeds(Soanf)	ಸೋಂಪು ಕಾಳು	Sompu kaalu

 

Article tags: #spices names in Kannada and English, #List of spices in Kannada and English

View other posts of your interests:

Mavina Kayi chitranna

Karntaka Nati style fish sambar

      

Chicken Pakoda Recipe

Masala RiceBath recipe

 

 

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