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Vidhya’s Vegetarian Kitchen

A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.

variety rice

Tomato Rice | Thakkali Saadam

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Make this delicious tomato rice with the fresh seasonal tomatoes and minimal spices for your lunch box today. Guess what, you can prepare the tomato rice paste well ahead and cook it when needed and prepare this tomato rice aka thakkali sadam. Here comes my tomato rice recipe with the flavors of cumin seeds but without any garam masala.

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Zucchini Rice | Indian Style Zucchini Baath

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Does it have to be Zucchini for Z? Yes, of course. So here I am with my final recipe for this A-Z lunch box series  – Zucchini Rice. A delicious rice recipe prepared with the versatile vegetable zucchini with a tad bit of spiciness and loads of flavor coming from vaangi baath powder, garam masala, and sambar powder. Let’s learn how to make this simple and quick Zucchini rice or Zucchini baath with detailed step by step pictures.…

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Ridgegourd Rice | Peerkangai Saadam

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The school season has already begun here in India, and it’s about to start in the USA and other countries soon. Packing kids lunch is always a challenging task. I shared a few kiddo’s favorite lunch box recipes last year, and here I am back with another set of kids friendly lunch box recipes. The first recipe that I am going to share is the Peerkangai Sadam/Ridgegourd rice. It’s a mild yet delicious rice with the veggie sneaked in.

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Saravana Bhavan Style Executive Thali | Variety Rice Thali

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I went super easy with my third thali. Today I am presenting you the Saravana Bhavan style executive thali. A South Indian executive thali consists of all variety rice with one dessert and one dry curry. Usually, the dry curry will be potato curry, and the variety rice varies each time. I have already posted a similar combo for adi perukku. We usually prepare no onion no garlic kalanda sadam or variety rice for adi perukku. But today’s variety rice doesn’t have that restriction. :-)

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Vegetarian Jambalaya

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After the rich and scrumptious festive foods, all I want is some simple, light, healthy and comfortable one-pot meal. Today I am going to share one such recipe – Vegetarian Jambalaya with leftover rice, yes I prepared it with leftover rice. According to the wiki, Jambalaya is a dish of Louisiana origin of Spanish and French. For me, it reminded me of vegetable and rajma pulao. I served this with tortilla chips, and it became a filling and a complete meal.

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BisibeleBath with Quinoa and Masoor Dhal – DFT

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  Advance Mother’s Day wishes to all the moms out there :-)

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What would I say about my mom?  This is entire blog is dedicated to her and I am here today posting recipes only because of her. Thank you amma :-)

In previous post I mentioned that this month is going to be coding month but not cooking but here I am within two days with a recipe. ;-) As this is for DFT and as its mother’s day special I didn’t want to miss it. Bisibelebath is one of the comfort food and my mom makes it from scratch. I have already posted easy one pot dish bisibelebath but this one is going to be with quinoa, rice and masoor dal instead of toor dal and this recipe is also from scratch. We prepare the masala fresh and add it to the dish.

We all know the health benefits of quinoa. A small grain loaded with protein and fibre and a great substitute for rice. But in this recipe I am not using only quinoa but adding rice too. Quinoa is an acquired taste so when you are starting its better to add it along with rice and slowly you can wean the rice. I personally feel masoor dhal is light and easy to cook and you can find the benefits here.

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For this recipe I am using marathi moggu or kapok buds which is widely used Mangolorean and Chetinad cuisine. Its optional but if you have do try it with that. :-)

Here is this simple recipe.

Ingredients:

For the masala:

  • Dhaniya / Coriander seeds – 3 tbsps
  • Urad dhal – 1 tsp
  • Channa dhal – 2 tsps
  • Methi seeds – 1/2 tsp
  • Curry leaves – 1 strand
  • Elaichi / Cardamom – 2
  • Kapok Bud / Marathi moggu – 1
  • Cinnamon – 1 inch stick
  • Cloves – 2

Other Ingredients:

  • Half of medium sized onion
  • Tomato – 1
  • Mixed vegetables – 1 cup
  • Turmeric powder – 1/2 tsp
  • Jaggery – a small piece
  • Salt – 1 tbsp (as required)
  • Quinoa – 1/4 cup
  • Rice – 3/4 cup
  • Masoor dhal – 1/2 cup
  • Water – 1 cup + 4 cups
  • Tamarind – small goose berry size
  • Chopped cilantro – 1 tbsp

For Tempering:

  • Oil – 2 tsps
  • Mustard seeds – 1 tsp
  • Hing – 1 tsp
  • Methi seeds – 1 tsp

Method:

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  • Soak the tamarind in 1 cup of water for at least half an hour and extract the juice or if you are using tamarind paste dilute 2 tsps of tamarind paste in 1 cup of water.
  • Soak the dal, quinoa and rice in water.
  • Meanwhile dry roast the ingredients given under for the masala and grind them into coarse powder without adding water.
  • Heat the pressure pan or cooker and add oil.
  • Once the oil is hot add the mustard seeds, hing and methi seeds.
  • As they start to splutter add the chopped onions.
  • Cook until they turn translucent and add the other veggies.
  • Add salt and turmeric powder and cook for couple of minutes.
  • Now add the tamarind water and let it cook for another couple of minutes.
  • Now add the dry masala and mix well and make sure there are no lumps.
  • Then add the washed dal, quinoa and rice mixture and add the remaining 4 cups of water.
  • Check for salt and add the cilantro.
  • Pressure cook for up to 5 whistles.

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Thats it. Yummy quinoa bisibelebath is ready.

Serve hot with raita.

Methi Pulav

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The last dish that I am preparing with methi is “Methi Pulav”.  The base recipe is Menu Rani Chellam’s. She prepared this dish in Jaya TV’s Arusuvai Neram. I modified the spices and didn’t fry the rice separately but went with using butter instead of oil. Usually I don’t add too much oil. At the max 2 tsps or for some dishes 1 tbsp. If I add more oil for one dish I compensate that by making other dish non-oily. For this pulav some how I thought why can’t try butter. I am not going to do it always but once in a while it should be ok right? As I had a bag full of sera samba rice that bought for Chettinad Biriyani, I used that instead of basmati rice. Ok here is the recipe.

Methi Pulav

Methi Pulav

  • Difficulty: Easy
  • Print

Ingredients:

  • Fresh Methi leaves – 2 cups
  • Basmati / Seeraga Samba rice – 2 cups
  • Water – 4 cups
  • Bay leaf – 1
  • Fennel Seeds / Sombu – 1 tbsp
  • Butter – 1 tbsp
  • Onion – 1
  • Tomato – 1
  • Red chilly powder – 1 tsp
  • Dhaniya/Coriander powder – 2 tsp
  • Garam Masala – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Salt – 2 tsps
  • Cilantro – 2 tbsps

Steps:

  • Wash and soak the rice in water while doing the prep work.
  • Remove the methi leaves from the stems and clean them. (Discard the stems).
  • Chop them roughly. Chop the onions and the tomato too.
  • Now heat the pressure cooker or pan and add butter.
  • Once the butter melts, add the bay leaf and fennel seeds.
  • Let it splutter and add onions and cook them till they are translucent.
  • Now add the tomatoes and methi leaves.
  • Add salt and turmeric powder and cook for couple of minutes.
  • Add all the dry masalas at this stage and cook for 3-4 minutes.
  • Now add rice and 4 cups of water. Check for salt and adjust accordingly.
  • Add the chopped cilantro and pressure cook for unto 3 whistles.

That’t it. Yummy methi pulav is ready. Serve hot with raita.  

Methi Pulav

Submitting this post for Blogging Marathon #50 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#50

Potato-Capsicum Rice

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After a 2 day  break, I am back again with Feb month blogging marathon – 3 day marathon for 4 weeks. But I am doing only 2 weeks this time.  This week theme is “Meal for One – Bachelor friendly recipes”.  The three recipes that I am going to post is what I cook for myself when my hubby travels. Until last year, M used to travel a lot that too for a month long(Thankfully no more travel) Mostly I survive just on kiddo’s food and rasam. I will not be able to spend too much time on kitchen with kiddo around. So I tried to make one pot dishes which can be prepared less than 30 mts.

The first dish is potato-capsicum rice. The key ingredient is the vaangi bath powder. I don’t add any other masalas. This gives an unique taste to the rice. I use the store bought vaangi bath powder only. It comes in handy for bisi bele bath and for some curries also.

Ok enough writing, here is the recipe.

Potato-Capsicum Rice

  • Difficulty: Easy
  • Print

Ingredients:

  • Basmati Rice – 1 cup
  • Oil – 2 tbsps
  • Mustard seeds – 2 tsps
  • Jeera/Cumin seeds – 2 tsps
  • Half of medium onion finely chopped
  • 1 big potato – finely chopped
  • 1 Green Capsicum – finely chopped
  • Cilantro finely chopped – 2 tsps
  • Vaangi Bath Powder – 1 tbsp
  • Salt – 2 tsps

Steps:

  • Heat the pressure cooker or pressure pan and add oil.
  • Add mustard seeds and cumin seeds.
  • As they start to splutter, add chopped onions.
  • Now add the chopped potatoes and capsicum. Let it cook for 2 minutes.
  • Then add salt and vaangi bath powder. This is the key ingredient.
  • Add chopped cilantro and the washed rice and mix well.
  • Add 2 cups of water and pressure cook for unto 3 whistles.

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Serve hot with raita or vadagams.

Submitting this post for Blogging Marathon #49 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#49

Mushroom Rice

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Next few recipes that I am going to post are given by my friends. We just love these dishes and we have tried so many times. Here is the first recipe given by my friend V. Back in India, my mom doesn’t cook mushrooms at home (Just like garlic). But me and dad usually try mushroom recipes in the restaurant. Mushroom gravy, mushroom dosa etc etc.

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After coming to US , I started cooking mushrooms. I didn’t even realize there were many varieties in mushrooms. (Don’t laugh). I usually make mushroom gravy, or add it in kuruma or in pasta.  There is only one variation from my friend’s recipe. She used puli kuzhambu powder, but I just went ahead with sambhar powder. It came out really well. Its a one pot dish and very easy to make. I prefer to do this in the morning so that I can pack for lunch. Preparation time is also very less.
Here is the recipe.

Ingredients:

  • White/Crimini mushrooms – 8oz
  • Medium sized onion – 1
  • Basmati rice – 1 1/2 cups (Rice of your choice)
  • Salt – 2 tsps (adjust as per taste)
  • Sambhar powder – 1 tbsp
  • Pepper powder – 2 tsp (I don’t know what is the relation between mushroom and pepper, but mushroom doesn’t taste great without pepper)
  • Turmeric – 1/2 tsp
  • Finely Chopped Cilantro – 2 tbsps
  • Water – 3 cups
  • For tempering:
  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp

Prep Work:

  • Chop mushrooms and onions
  • You can either cook the rice first and mix it with the mushroom mixture or cook the rice along with mushrooms.

Steps:

  1. Heat the pressure pan/cooker or kadai and add oil.
  2. Once the oil is hot add mustard seeds and cumin seeds.
  3. As they start to splutter, add onions and sauté them till they turn translucent.
  4. Now add mushrooms and turmeric powder. Sauté them for coupe of minutes.
  5. Add salt, sambhar powder and pepper powder and mix well.  (If you have cooked the rice, sauté till all the water get absorbed and mix the rice)
  6. Add the rice and 3 cups of water. (Check for salt for salt, before closing the cooker)
  7. If you are using basmati rice, 2 whistles should be good enough or if you are using regular rice leave it for 3 whistles.
Once the pressure is gone, add the chopped cilantro and serve hot with raita.
 MushroomRiceForLunch 
 

Onion Rice – Vengaya Sadam

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OnionRice1
Mixed/Variety rice are very easy to prepare in the morning and to pack for lunch. This recipe is given by my mother. It is a simple but a yummy dish.

I love this rice and during my school days, this was my lunch for most of the days. I can eat this for breakfast, lunch and dinner too. :-)

Ingredients:

Big Onion – 1 (chop in length wise)
Oil – 3 tbsp
Mustard seeds – 1tbsp
Fennel seeds – 1 to 2 tbsp (Saunf)
Green chillies -3 Finely chopped (Adjust according to taste)
Turmeric powder – 1 tsp
Garam Masala – 1 tsp (I use the store bought one)
Salt – 2 tsp (Adjust according to taste)
Rice – 1 cup

Steps:

  • Cook the rice separately and keep it aside.
  • Heat the oil in kadai.
  • Add mustard seeds, when mustard seeds splutter add fennel seeds.
  • (This fennel seed is the key ingredient. It give a unique flavor to this dish.)
  • Then add green chillies and fry for 2 minutes.
  • Add onions, turmeric powder,garam masala and salt too.
  • Fry well, till onion turns translucent.
  • Then add the cooked rice and mix nicely!!!

OnionMasala2

OnionRice1

 

Onion rice is ready!!! Serve with raita

OnionRice3