Vangi bhath

 

 

Vangi Bhath is a rice dish, favorite of Karnataka and Maharashtra gourmets. It is a rice dish made with rice, egg plant and spices. Vangi Bhath has many versions ranging from usage of maximum number of spices to a bare minimum fare. It pairs well with curd and pickle.Vangi as the name suggests is Brinjal/eggplant and Bhath is cooked rice.

Ingredients:

1. Chopped brinjal - 1.5cups
2. Cooked rice - 2cups
3. Salt to taste
4. Tamarind pulp - 3tsp

For seasoning:

1. Mustard seeds - 1tsp
2. Hing - a pinch
3. Turmeric -  a pinch
4. Oil - 3tsp
5. Cashewnuts/groundnuts - 2tsp
6. Curry leaves - few

To be dry roasted and powdered

(vangi bhath masala)

1. Chana dal - 2tsp
2. Urad  dal - 2tsp
3. Coriander seeds  - 2tsp
4. Cumin seeds - 2tsp
5. Cinnamon stick - 2″ piece
6. Cloves - 2
7. Red chillies - 5

Method:

• Heat oil in pan and add the seasoning ingredients,when the mustard starts spluttering add curry leaves ,brinjal pieces and fry.
• Let the brinjal cook till soft and to this add vangi bhath masala powder, tamarind pulp along with rice and salt and mix well.Fry for another 3min.
• You can also use capsicum or dondakaya instead of brinjals.  
• You can also use the readymade MTR Vangi bhath powder from indian stores but the powder made from scratch tastes much better. You will know the difference when u try.

*(Do not garnish with coriander leaves)*

Atukulu Upma

 

 

Poha Upma, also called  Atukulu Upma in Telugu or Aval upma in Tamil is an easy simple dish that is usually made for breakfast. It is a staple breakfast item in Maharashtra and Northern Karnataka. It is easy to make and is normally served with Sev sprinkled on top.

Ingredients:

1. Thin Poha/Rice flakes - 2cups
2. Onion - 1/2 cup(finely chopped)
3. Green chillies - 2(finely chopped)
4. Turmeric powder - pinch
5. Salt to taste
6. Lemon juice - 1tsp

For seasoning:

1. Chana dal - 1/4tsp
2. Urad dal - 1/4tsp
3. Mustard seeds - 1/4tsp
4. Curry leaves - 4
5.  Dry Red chillies - 1
6. Groundnuts - 1tsp
7. Oil - 2tsp

Method:

• Rinse poha in water and leave it in drainer for about 5 to 7 minutes.  
•  In a pan heat the oil. Add all the seasoning ingredients and fry for 3 minutes.
• Then add the chopped onions, green chillies and saute until golden brown. 
• Add turmeric powder and salt and mix.
• Lastly, add the soaked poha and mix well. Keep on low heat for about 5 minutes. 
• Turn off the heat add the  lemon juice and garnish with chopped coriander leaves and mix well.
• Tastes good when eaten hot and fresh.