Vangi bath || Karnataka special Vangi bath || Brinjal rice || వంకాయ అన్నం

Today's recipe is Karnataka special rice item Vangi bath. It is very tasty and aromatic rice item prepared using green variety long brinjal. if it is not available you can use purple or any variety brinjal. I also posted vangi bath youtube video, check it out

https://www.youtube.com/watch?v=ARiirxtl-qE 

To prepare this rice we need vangi bath powder / podi, we can store this powder fresh for a month, check out my vangi bath podi youtube video 

https://www.youtube.com/watch?v=kkRMkx5dUnQ&t=23s

It is very easy to prepare this rice item if vangi bath masala powder is ready. We can also use this vangi bath podi in curries like cluster beans, brinjal, mix veg curries etc. we can also pack this for lunch box as simple lunch or dinner. No need to prepare any curry, just fry some papads or fry yumms that's it. It's very easy na, then check out video for clear explanation.

  

    

                                                         Poha Chivda 

cook Time : 15 minutes

Serves : 300 gms 

Category : snacks

Recipe Cuisine: South Indian || Karnataka 

Main ingredients : Green long brinjal

Author : Aruna SarasChandra

   

Ingredients

Rice - 1 bowl

green brinjal long - 2

oil - 4 tsp

mustard seeds - 1/2 tsp

urad dal - 1 tsp

chana dal - 1 tsp

cumin seeds - 1 tsp

red chilli - 2

hing - a pinch

green chillies - 4

curry leaves - 1 sprig

Vangi bath powder - 3 to 4 tsp

tamarind juice - 2 tsp

jaggery - 1/2 tsp

turmeric powder - 1/4 tsp

coriander leaves - 2 tsp

salt - as per taste

Instructions

1) Prepare rice and spread it into plate.

2) Take water in a bowl add turmeric powder in it. Now cut brinjal and it in turmeric water.

3) heat a pan with one tsp of oil, fry ground nuts and take it into plate.

4) In the same pan add 3 tsp of oil, then add mustard seeds when starts crackling then add urad and chana dal. When they start changing color, add cumin seeds, fry well.

4) now add red chilli, hing fry well. Now add green chilli to it, fry everything well on low flames.

5) Add brinjal pieces fry well for a minute on medium flames , then add turmeric powder and salt mix well.

6) Close the lid and let brinjal fry for 2 to 3 minutes on low flames.

7) Add Vangi bath powder, jaggery and tamarind juice to the above cooked brinjal, mix once.

8) Add  fried ground nuts and cooked rice saute everything well.

9) At last add chopped coriander seeds mix everything well. 

Tasty, aromatic karnataka special vangi bath is ready to serve. 

(will upload step by step pics soon)

Tips

** If long green variety brinjal not available then use any brinjal that is avaialbe.

** ground nuts take time to fry, so we fry ground nuts first.

** you can also cashew nuts.

** adjust Vangi bath powder according to your taste.

Hope you liked my vangi bath video and recipe , also check other rice items by just clicking the link below pic..

coconut rice

                                                                                   

                                                                                                        Mango Rice

                                           Jeera Rice

                                                             gongura pulihora

                             Carrot rice

                                        Pudina rice

                                                Green Peas Pulao

             Amla Rice/ Usirikaya Pulihora

  

Curry leaves powder rice

Restaurant style curd rice

Pongal

Hope you like this aromatic, tasty vangi bath. Give it a try and drop your comments in inbox.

Also follow me on

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You can also search recipe
 in BetterButter 
in Indiblogger
in MyTaste

Thanks for visiting my blog, 
Aruna Saraschandra 😊

Karivepaku Pachadi || Curry Leaves Chutney

Curry leaves chutney || Karivepaku pachadi with step by step pics and tips. Curry leaves is one of the main ingredient used in South Indian. Chutney's plays main role in South Indian cuisine and it taste different in different houses. Curry leaves chutney can be prepared in different ways, today i am sharing the recipe which we prepare regularly at home. It is NoOnion-NoGarlic chutney variety, so that we can have on vrats too. Curry leaves is one that ingredient which makes any recipe flavorful and tasty, but at the same time it is most hated one many one of us just remove and throw it. Tip: chop curry leaves finely while adding in any dish😊. It became my favorite when it is not available when we are in Khurda Road 😂. curry leaves podi / karivepaku podi is prepared using curry leaves which is very tasty and very handy which saves your day when you have nothing to prepare. karivepaku podi annam  is very easy and tasty rice variety prepared using curry leaves podi. 

Taking this healthy, tasty, aromatic and regional karivepaku pachadi/curry leaves chutney to FoodieMondayBloghop fb groups #238GoGreen theme. By this time you are all aware that i am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme is suggested by me, here i suggested to prepare any recipe using any green leaves. I thought to prepare this curry leaves chutney from long time, today i am able to share this :) . Waiting for tasty recipes prepared by my foodie friends, do check their spaces too.

  

    

                 Karivepaku Pachadi

Preparation time - 5 minutes

cook Time : 15 minutes

Serves : 1 small cup

Category : Chutney

Recipe Cuisine: South Indian 

Main ingredients : Curry leaves

Author : Aruna SarasChandra

   

Ingredients

Curry  leaves - 1 cup
oil - 1 tsp
coriander seeds - 1 tsp
mustard & cumin seeds - 1 tsp
urad dal - 2 tsp
peppercorns -2 (optional)
tamarind - small lemon size
red chillies - 5
jaggery - a pinch
salt as per taste

for tempering

oil - 1 tsp
mustard & cumin seeds - 3/4 tsp
red chilli - 1
curry leaves - 4hing - 1 pinch

Instructions

1) Wash curry leaves well in water 2 to 3 times or till it becomes clean. Tap washed curry leaves with dry cloth and keep it aside.

2) Heat oil in kadai, add coriander seeds and fry well when it starts changing color add mustard and cumin seeds.

3) Now add urad dal, peppercorns fry it well, when it starts changing color add red chilli and washed tamarind fry well.

4) Add curry leaves to the above fry well, switch off the flames and let it cool. Take the above in mixer jar add salt, jaggery mix it first without adding water. Later add some water and grind it coarsely. 

5) Heat oil in a pan, add mustard seeds when it starts crackling add cumin seeds, curry leaves fry well then add red chilli and hing fry well. Then add above chutney in oil and mix everything well.

That's it tasty and aromatic karivepaku pachadi is ready, we had this chutney with hot steamed rice and dollop of ghee.

Tips

** Adjust red chillies as per your taste and as per it's spicy taste.

** You can also add garlic while frying chillies.

** You can also add fried ground nuts and sesame seeds, but taste may vary when you these.

Also check related recipes by just clicking the link below pic..

                            
     curry leaves podi / karivepaku podi

                                    
                    karivepaku podi annam 

                
    mosdeng serma-tripura tomato-chutney

      Andhra kandi pachadi / toor dal chutney

                      Momos chutney

                   Mango bisi uppinakayi

              Nagaland - Pumpkin Oambal

                        Ugadi Pachadi

                Green chutney

                   Green tomato chutney

ChuukkaKura/ Khatti palak chutney

                      Guntur Dosakaya Pachadi

                 Brinjal chutney

           Kobbari perugu pachadi

Ridge gourd chutney

               Coriander Tomato chutney

                        Coconut Chutney

   Raw Mango Moong dal chutney

             Pudina coconut chutney

Hope you like this spicy,tasty and aromatic curry leaves chutney/ karivepaku pachadi. Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram

Also drop your feedback 🤗😍

You can also search recipe 
in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊                 

Phaanu - Uttarakhand popular recipe prepared using horse gram

Phannu- Today's special recipe is from Uttarakhand cuisine's garhwali recipe - Phaanu prepared using horse gram.It is also known as Gahat dal which is popular dal recipe from kumaon regions of Uttarakhand.  Phaanu is very delicious, creamy, tasty and healthy dish prepared using horse gram. This is very nutritious recipe which gives lots of energy to stay fit in cool climates of hill stations. Horse gram is very healthy lentil having it regularly cures kidney stones, heart diseases and diabetes.  Horse gram in telugu known as uluvalu, in Hindi it is known as kulthi dal, in Tamil it is kollu, hurali kalu in Kannada. Ulava charu is popular recipe that is prepared in Andhra. This is very simple recipe and can also prepare easily. We have to soak horse gram overnight or 8 - 10 hrs, later we grind it and prepare thick pancake / dosa with half batter and remaining we use it for gravy, isn't it easy ;) . I felt it as pesarattu mukkala pulusu with some variations. We can also prepare this dal with toor dal, green moong dal too.

Taking this super healthy, regional and tasty Uttarakhand cuisine - Phaanu to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni.  Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient. This month we choose Uttarakhand, i am paired with "Sujata Roy di"  who blogs at batterupwithsujata. Sujata di gave me hing and ginger as secret ingredients, in return i gave turmeric powder and cumin seeds. She prepared yummy and tasty aloo ke gutke recipe . Coming to Sujata di she is very talented chef who shares many traditional (Bengali cuisine) and authentic recipes. I can surely call her as "Sandesh Queen" as she prepare many sandesh varieties like sugar free pineapple sandesh, hazelnut chocolate sandesh which i am planning to prepare. Do checkout her space.. I got this recipe from here.
                                                                                                                                         

Lets start recipe..


  

                            UttaraKhand - Phaanu

Soak Time: 8 - 10 hrs
Preparation time : 10 min
Cook Time : 20 minutes
Serves : 4
Category : Curries / Regional
Recipe Cuisine: Uttarakhand
Main ingredient: Horse gram 
Author : Aruna SarasChandra


   


Ingredients

To grind

Horse gram -1 cup
ginger - 1 inch
garlic - 2 pods
green chilli -2

For curry

Oil - 3 tsp
ghee - 1 tsp
onion - 2
Tomato - 1 
red chilli powder - 1 tsp
coriander powder -1 tsp
turmeric powder - 1/4 tsp
coriander seeds - 1/4 tsp
cumin seeds -1 tsp
red chilli - 2
coriander leaves - 1 tsp
salt as per taste

Instructions

1) Clean horse gram and soak overnight, later drain water and rub it skin. Skin will goes out easily i did not rubbed much.

2) Drain water completely and grind it coarsely by adding ginger, garlic and green chilli without adding any water. Take it into bowl add turmeric powder and salt mix it well.

3) Divide batter in two halves,one to prepare dosa / pan cakes and other for gravy. 

4) Heat tawa spread thick pan cake with coarsely grinded batter. Fry both sides till cook well. Prepare other pan cake and keep it aside.

5) Add 3 cups of water in remaining batter, heat a pan with oil and ghee. Add cumin seeds, jeera and red chillies, hing fry well then add finely chopped onion when starts changing color add tomatoes fry well.

                                         

6) Now add salt, red chilli powder and coriander powder mix well then add remaining grinded paste.

7) Cook the above well and low to medium flames for 10 minutes. If you feel gravy is very thick add some more water and cook for a minute.

8) Cut pancakes into pieces and add it in above gravy and cook it 5 minutes low to medium flames and then garnish it with finely chopped coriander leaves.

That's it Uttarakhand popular garhwali recipe - Phaanu is ready to serve. Serve it with hot steamed rice with dollop of ghee.

Tips

** Soaking horse gram for minimum 8 hrs is must.

** Do not grind dal too smooth, grind it coarsely smooth paste.

** You can prepare pancakes or even fritters too.

** Adjust water accordingly, as gravy becomes thick quickly.

Also check other popular recipes from different regions that i shared in my blog, by just clicking the link below pic..

                                                      Baingan ke lonje

                                   

                                Tripura - Mosdeng serma
                
                    Tamil Nadu - Sundakkai vatha kuzhambu

                    

                                     Punjabi Kadi
       
                     

                                          Hyderabadi veg dum biryani

                                            Rajasthani - Moong dal halwa

                                           Nagaland - Pumpkin Oambal

Odisha aloo palanga sabzi

                                

    

                 gummadikaya majjiga pulusu/ pumpkin curd gravy

                          

                 Hyderabadi Mirchi ka salan

                         Punjabi Dum aloo

Hope you like this tasty, healthy  and delicious Phaanu  . Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram

Also drop your feedback 🤗😍

You can also search recipe 
in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊