I love making desserts , they are so yummy isn’t it? With mangoes, its been a bonanza for me. I recently made a healthy one, it’s low in calories and was delicious too – Mango parfait for the weight watchers or the calorie conscious. Continue reading Mango parfait guilt free dessert
The best thing about summer is the availability of seasonal fruits as mangoes, watermelon and grapes. I love these fruits, especially mango. It’s also the time when I try my new recipes with these. Here is another version of mango pickle. This instant raw mango pickle is popular in South India. It is not only tasty but can be made quickly with a few ingredients. Use it with curds rice for that gratifying sense of satisfaction. Continue reading Instant raw mango pickle
Pickles add taste and zing to the food that we eat. These are loved and consumed by all. Pickles are usually made during summer and stored in earthen jars to consume for the whole year. Thus, as Wikipedia says, pickling is a process of preserving or expanding the life span of food by either anaerobic fermentation in brine or immersion in vinegar. But, there are versions of instant pickles too which stay good for a couple of days. Here is one such kind, “Instant Mango Pickle”. Continue reading Instant Mango pickle
House becomes a home, she bonds the family with her love and care, she is the strength of all members of the family. Her name is Mom. Mother plays an important role in all our lives. From cooking tasty dishes to looking after the house,and managing all the accounts, she is instrumental in moulding us also into good indivduals. Continue reading Roasted gram dry chutney
Today, I am presenting to you a tasty chutney which is ideal accompaniment with rice. This is also from mangalore cuisine. This, coconut chutney using dry red chilly is simply divine, one of the simple pleasures of life I can say. Use it with steaming hot rice with a dollop of ghee, rasam and papads for a satisfying meal. Continue reading Coconut chutney using dry red chilly
Curd based dishes are ideal for summer. Here is one such dish, Cucumber raita, prepared often in the Mangalorean homes. It serves as a good accompaniment with rice. It is popularly known as southekaye masooru saseeve, Continue reading cucumber raita mangalore style
Summer, I really dread this season. One does not feel like doing anything. Change in diet is needed during this season. Salads, juices, light meals, yoghurt and loads of seasonal fruits are ideal companion. This watermelon and cucumber salad is a tasty and cool snack to binge on. An ideal salad to beat the heat, as both are rich in water content. Continue reading Watermelon and cucumber salad
The harsh heat of April is unbearable. One needs to take a lot of fluids to keep hydrated. Fresh fruit juices are healthy and easy to make. This Kiwi lemonade is refreshing and ideal to beat the heat. Continue reading Kiwi lemonade
With Ugadi round the corner, it is again time for new beginnings. It is auspicious time to start new ventures. New year brings in festivity as we celebrate with puja and sweets. On this ocassion, here is a bonus of Ugadi Special, collection of recipes for the season. Continue reading Ugadi special
Rice dishes form one of the major attractions in South Indian festivals. Masala Bhath is one such kind which is tasty and can be made with the available ingredients.
Preparations for Ugadi are on in most of the houses. It is an important festival for the people of South India. It is also celebrated by Sindhis, Marwaris and Manipuris. It falls on the first day known as Padya in the month of Chaitra of the Hindu calendar. This is considered as the beginning of new year.
People rise early in the morning, have an oil bath, decorate the house with mango leaves and pooja is performed. The new panchanga is worshipped and it is customary to make an offering of neem and jaggery mixed with raw mango pieces. It is called as Bevu Bella. It signifies that we should accept both joy and sorrow gleefully.
Among the sweets, kheer and holige are usually prepared. Today, I am presenting a tasty Masala Bhath to you all. Do read further.
Here I am using capsicum, potatoes and peas. The potatoes and peas are parboiled. Fresh spice powder adds a good taste, though one can make it ahead and store. I prefer using the freshly made one.
- Rice 1cup 250 grams
- potatoes 3
- peas 1 cup
- capsicum 2 large
- spice mix
- chilli powder
- salt to taste
- For seasoning :
- oil 3tbsp
- bengal gram 2 tsp
- urad dal 2 tsp
- asafoetida ¼ tsp
- turmeric powder a pinch
- For the spice powder:
- coriander seeds 3tbsp
- bengal gram 1tbsp
- urad dal 1tbsp
- dry red chillies 6
- curry leaves a few
- cloves 2
- peppercorns 15
- cinnamon 1inch stick
- oil little for roasting
- Cook the rice seperately and keep it. Add less quantity of water while cooking. The grains should be seperate.
- Cut the veggies and keep them seperately.
- Boil the potatoes seperately, when they are half cooked you add peas to it. If you are using frozen peas, avoid doing this.
- Roast the ingredients seperately with a little oil given under the section :for the spice powder "
- When cool, grind them to a powder.
- Take a kadai and make the seasoning.
- Add mustard seeds, and as it crackles put the bengal gram and urad dal. Allow them to turn a little golden in colour. Add turmeric powder and asafoetida to it.
- Put the curry leaves and add the capsicum. Allow to cook for sometime.
- Then add the boiled veggies.
- Add salt and three tea spoons of ground spice mix.
- Add a little chilli powder and mix well.
- Now, add rice and mix gently.
- Masala bhath is ready to serve.
Capsicum is cut into pieces.
Potatoes are cut and put in water. Wash it thoroughly.
I store peas in deep freezer, hence I put them in water.
Rice is cooked and once the pressure is released I have put it in a wide plate to cool.
Potatoes are put to boil first, later I added peas to it.
Take oil in a kadai. Add mustard seeds, as it crackles, then add bengal gram and urad dal. Add in good quantity, they taste great while eating. Then add curry leaves, asafoetida and turmeric powder.
Wash the capsicum pieces and put them into it.
Once they are cooked, add the boiled veggies.
Now add the spice mix. Ingredients for spice mix are given above. Add three teaspoon of the masala powder and a little chilly powder. Put salt also.
Add the cooked rice and mix well. You can garnish with coriander leaves.
Masala Bhath is ready to serve.
Do check out my other dish also.
Soon coming on the blog Ugadi Special !