Vegetable Baath

Dear Dad, Happy Fathers Day 

Hello, This week instead of my Lunch Plate I bring to you my favourite Vegetable Baath/Pulao.

We South Indians, particularly Kannadigas make variety of Baath’s with anything you can imagine with

Tomato Baath, Veg Baath, Vangi Baath, BisiBeleBaath etc etc…

A am a big fan of Baath & can live on them for days, unlike DH who doesnt like them for more than one meal in a month.

It  is a perfect dish to empty out the veggies in the fridge

This one pot dish tastes heavenly with a raitha.

Anyways, here is my favourite & delicious Vegetable Baath, folks do try it.!!! 

This is my first ever entry for Nupur’s A-Z Vegetables.

V For Vegetable Baath

Ingredients :

2 Cups Basmati Rice

2 Cups Mixed Veggies

          (Green Beans, Peas, Carrots & Few Cauliflower Florets)

1 Large Onion

1/2 Tsp Jeera/ Cumin Seeds

10-12 Cashewnuts (Optional)

1/2-3/4 Tsp Red Chilli Powder

2 Bay Leaves

2 Cloves, 2 Cinnamon Sticks 

1/2 Tsp Turmeric Powder

4 Tbsp Oil/Ghee

Salt to Taste

Grind To a Smooth Paste:

1/2 Medium Onion - Sliced

1 Medium Tomato - Sliced

1/4-1/2 Cup Coconut Grated

1 Tsp Roasted Poppy seeds

2 Jalepenos

6 Green Chilles

3-4 Garlic Cloves

1-2″ Ginger

2 Cloves

2″ Cinnamon

2 Cardamom

1/2 Bunch Coriander Leaves

Method :

Wash & chop veggies, I used less of cauliflower, because I didnt want its smell to dominate the Baath.

Veggies can be used in any proportions, also any other desired veggies could be added depending on your liking.

I used Jalepenos & Green Chilles, but you can just use Green chilles itself, just increase the quantity.

Slice the onion lengthwise thinly.  Wash & soak the Basmati Rice in plenty of water.

Heat Oil/Ghee in a wide pan. Adding a little bit more oil adds to the taste & texture of this dish.

(If oil is reduced, the baath turns out very dry, so be liberal with oil here.)

When the oil gets hot add the Bay Leaf, Cloves &  Cinamon.

When it tends to get brown, add the Jeera  & Cashewnuts if using.

When the jeera splutters add the sliced onions. Saute until transparent.

Add the mixed veggies & saute for a few minutes.

Now drain the rice & keep aside.

Add the smoothly ground masala paste. Saute until the oil separates.

Add the Red chilli powder to taste, fry for 2-3 minutes.

Add the drained rice & fry well for a couple of minutes.

Add 3 & 1/2 Cups of water to the above , add salt to taste & stir well.

When the mixture starts to boil, mix once again & close the pan & reduce the flame to simmer.

After 20 minutes, turn off the flame.  Let the pan cool well before serving. Enjoy!!! 

Weekend Lunch Plate - 3

Todays lunch was a simple Sambhar, Rice, Bittergourd/Hagalakaayi fry & Chayote Squash/Seemebadanekaayi Palya.

Let me confess, Chayote Squash is not one among my favourites, I dont prepare it that often.

But Chayote Squash Kootu makes me forget that I dont like it, it tastes great in kootu.

I also prepare a palya/poriyal with it, it tastes great as a side. Try it once!!!

(Thx to Raaga - Chayote Squash is also called Bengaloor Katrikkai in Tamil and Vilayat Vaingan in Konkani.)

Chayote Squash Palya

(Seemebadanekaayi Palya)

Ingredients

1 Chayote Squash

Seasoning :

Mustard Seeds,

1 Dry Red Chilli

Few Curry Leaves 

To Grind :

1 Tbsp Coconut Grated

2 Dry Red Chilles

1 Tsp Mustard Seeds

1/2 Tsp Cumin Seeds

1/2 Tsp Turmeric

Method :

Peel & chop the squash into small cubes.

Grind all the ingredients in “To Grind” smoothly with little water.

Heat 3-4 Tsp oil, when hot add mustard, when pops add the dry red chilli broken & curry leaves.

After a minute add the cubed squash, stir well.

Cover and cook for a few minutes, until water is oozing from the veggie.

Add the ground paste, salt & mix well.

Cook further until all the water has evaporated & is a bit dry.

Chayote Palya is now ready!!!

Mysore BisiBeleBaath

 

BisiBeleBaath, known shortly as BBB is not only mine, but every Kannadiga’s favourite. There are many versions of BBB,  the recipe following  is the one I have adapted, which is very quick  to prepare & ofcourse very tasty . My  mother prepares in a very different way, ofcourse which is quite delcious, it is an elaborate method which I will post later. Right now lets enjoy my favourite BBB!!!

Mom Happy Mothers Day!!! You are the best!!! 

Mysore BisiBeleBaath  

(Rice & Veggies Cooked in Lentil Broth)

Ingredients

1 & 1/2 Cups Rice

3/4  Cup Toor Dal 

2 Cups Mixed Veggies

(Potato, Green Beans, Carrots, Red/Green peppers/Capsicum, Avarekai, Green Peas, Lima beans etc)

2 Onions

2 Tomatoes

1/2 Cup Coconut Grated - Grind to a smooth paste.

1/2 Tsp Tamarind paste 

1/2 Tsp Turmeric Powder

Salt as per taste

Seasoning

3 Tbsp Oil

1 Tsp Mustard

4 Red Chilles

1/4 Tsp Hing

1 Tbsp Cashewnuts

3-4 Springs Curry leaves.

BBB Masala -

4 - 6 Dry Red Chilles

1 & 1/2 Tbsp Dhania

1/4 Tsp Cumin Seeds

6-8 Methi Seeds

2″ Cinnamon stick

3 Cloves

2 Cardamon  - Seeds

Dry Roast all the above. Cool.

2 & 1/2  Tsp MTR Sambhar powder. 

Grind all the dry roasted ingredients with  Sambhar powder.

Method

Wash & Soak the rice & Toor dal in plenty of water. 

Heat Oil in a cooker.  Ad mustard, once it pops add the whole red chilles broken in 2-3 pieces, Hing, Cashewnuts & curry leaves.

Stir for a minute & add sliced onions.

Once the onions are translucent add the sliced tomatoes & cook until they are soft.

Add all the veggies & fry for few minutes.

Drain water from the soaked rice & dal, add it to the veggies & stir fry for 2 minutes.

Now add the ground BBB masala powder, Coconut paste,  Tamarind paste, Turmeric & salt.  Stir.

Add 5 Cups of water to it, mix everything & cook for 2-3 whistles.

Let the cooker cool down before opening.

Enjoy BBB with potato chips.