Vangi Bhaat | Brinjal rice | Kathirikkai Sadham recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Vangi Bhaat | Brinjal Rice | Kathirikkai sadham

This Vangi Bhaat | Brinjal Rice recipe is a famous karnataka recipe which is very tasty and can be finished in just 10 to 15 minutes of time and can be packed for kids or hubby’s lunch box. A simple raita or some chips can go well with this recipe.

There is also another version of vangi bhaat which is from Maharashtrian cuisine with very little changes which you will be seeing it later.

As like bisibelabath, this also required the vangi bath mix, which can be prepared and stored well before hand and use it as and when needed. When you have the spice mix and the cooked rice in hands, this recipe can be prepared withing 10 minutes of time.

If you love this one pot meals then do check the below recipes

• South Indian Tomato Rice
• Capsicum Masala Rice
• Cabbage Rice
• South Indian Style Sweet corn rice
• Easy potato rice
• Capsicum Chitranna

You can also check my full collections below

• Collection of 50+ Rice recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make the Brinjal Rice

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Vangi Bhaat | Brinjal Rice | Katharikkai Sadham

Vangi Bhaat | Brinjal Rice recipe is a special recipe of Karnataka state and it is a tasty recipe which is made with brinjals or the egg plant that is cooked together with the rice. A special spice mix powder or the vangi bath powder is mixed to the rice, which gives a very nice flavor and taste to the rice.

Course Main Course

Cuisine Karnataka Cuisine

Keyword brinjal rice, katharikkai sadham, kathirikkai sadham, vangi bhaat

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 3

Calories 300kcal

Author Akila

Ingredients

• Ghee – 2 tbsp
• oil – 1 tbsp
• mustard seeds – 1/4 tsp
• black gram – 1/4 tsp
• bengal gram – 1/2 tsp
• peanuts – 1 tbsp
• cumin seeds – 1/4 tsp
• cashews – 5 to 6 (otiona*
• curry leaves – 1 or 2 springs
• dry chilli – 3 to 4
• onion – 1 medium size cut lengthwise
• salt – as per taste
• green peas – 1/4 cup optional
• Green brinjal – 3 big chopped
• tamarind – 1 lemon size
• water – 1/4 cup
• vangi bhaat powder – 3 to 4 tbsp
• cooked rice – 3 cups

Instructions

Prepare the tempering

• In a kadai, add 1 tbsp of ghee and 1 tbsp of oil together. You can use fully ghee also for a more flavor rice.
• When the oil is hot, add the mustard seeds, black gram, bengal gram, peanuts, cumin seeds, and fry a little.
• If you want you can add the cashews here.
• Also add the curry leaves and dry red chilli and fry again for about 2 min oro until the dals turn light brown.
• To this add the onion and required salt and saute the onion nicely.

Addition of brinjal

• Once the onion is cooked, add the green peas and brinjal. For this vangi bhaat, normally green brinjal is used. But as I do not have that, I have used normal purple coloured brinjals.
• Once the veggies are sauted a bit, add the tamarind paste from the lemon sized tamarind. If you want you can use the lemon juice or tomato also jsut to give the tangy taste.
• Let the veggies cook with the tamarind paste, or else, add 1/4 cup water and cover and cook for about 5 minutes only. The brinjal should not be fully cooked, as it may become more soggy. So the veggie should be 85 to 90% cooked only.
• After 5 minutes, remove the cover and add the vangi bhaat powder.
• Mix gently, so that brinjal does not break.

Addition of rice

• Now add the cooked and cooled rice.
• Again mix them nicely, so that masala are well mixed with the rice. Adjust the salt and masala powder as per your taste.
• Add 1 tbsp of ghee and cover and cook for just 2 min, so that flavor of ghee is fully mixed with rice.
• Serve the tasty vangi bhaat with cucumber raita.

Video

Notes

check the below notes

Ingredients

• Ghee – 2 tbsp
• oil – 1 tbsp
• mustard seeds – 1/4 tsp
• black gram – 1/4 tsp
• bengal gram – 1/2 tsp
• peanuts – 1 tbsp
• cumin seeds – 1/4 tsp
• cashews – 5 to 6 (otional) *
• curry leaves – 1 or 2 springs
• dry chilli – 3 to 4
• onion – 1 medium size cut lengthwise
• salt – as per taste
• green peas – 1/4 cup (optional)
• Green brinjal – 3 big ( chopped )
• tamarind – 1 lemon size
• water – 1/4 cup
• vangi bhaat powder – 3 to 4 tbsp
• cooked rice – 3 cups

*I have not added here

step by step method

Lets see the step by stem method to make the brinjal rice

Prepare the tempering

In a kadai, add 1 tbsp of ghee and 1 tbsp of oil together. You can use fully ghee also for a more flavor rice.

When the oil is hot, add the mustard seeds, black gram, bengal gram, peanuts, cumin seeds, and fry a little.

If you want you can add the cashews here.

Also add the curry leaves and dry red chilli and fry again for about 2 min oro until the dals turn light brown.

To this add the onion and required salt and saute the onion nicely.

Addition of brinjal

Once the onion is cooked, add the green peas and brinjal. For this vangi bhaat, normally green brinjal is used. But as I do not have that, I have used normal purple coloured brinjals.

Once the veggies are sauted a bit, add the tamarind paste from the lemon sized tamarind. If you want you can use the lemon juice or tomato also jsut to give the tangy taste.

Let the veggies cook with the tamarind paste, or else, add 1/4 cup water and cover and cook for about 5 minutes only. The brinjal should not be fully cooked, as it may become more soggy. So the veggie should be 85 to 90% cooked only.

After 5 minutes, remove the cover and add the vangi bhaat powder.

Mix gently, so that brinjal does not break.

Addition of rice

Now add the cooked and cooled rice.

Again mix them nicely, so that masala are well mixed with the rice. Adjust the salt and masala powder as per your taste.

Add 1 tbsp of ghee and cover and cook for just 2 min, so that flavor of ghee is fully mixed with rice.

Serve the tasty vangi bhaat with cucumber raita. You can also serve with some potato chips.

The post Vangi Bhaat | Brinjal Rice | Katharikkai Sadham appeared first on Learning-to-cook.

Sweet corn pulao recipe with easy step by step instructions for your easy understanding and learning.

How to make the Sweet corn Pulao Recipe

• 15 + Pulao Recipes
• 25+ Rice Recipes

 

Step by step instructions to make the Pulao

Ingredients

• Sweet corn – 3/4 cup
• Rice – 2 cups
• Onion – 1
• Green chilles – 3 chopped finely
• Ginger garlic paste – 1.5 tsp
• Mint leaves – 1/4 cup ( optional )
• Coriander leaves – 1/4 cup + few for garnishing
• Salt – as per taste
• Water – 1.5 cups

• Oil – 2 tsp
• Ghee – 3 tsp 

Spices

 

• Cloves – 4 to 5
• Fennel seeds – 1/2 tsp
• Cinnamon stick – 3 to 4
• Star anise – 2 to 3
• Bay leaf – 1 crushed 
• Cardamom – 1

 

Method to make the pulao

1. Soak the rice for 20 min. In a pressure cooker, add oil and when it is hot, add the spices and fry for a min. Add the onion and fry till soft. Add the ginger garlic paste and sauté till the raw smell goes off.

 

4. Yummy Pulao is ready. I served it with crunchy capsicum raita. 

 

 

Recipe for making the pulao

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Sweet corn Pulao | Easy pulao recipes

Sweet Corn Pulao is an easy pulao recipe next to the Peas Pulao and Jeera Pulao. If I am in a hurry or lazy to prepare any South Indian traditional kuzhambu varieties, then I go for preparing the Pulao recipes.

Course Main Course

Cuisine Indian, North Indian

Keyword how to make sweet corn pulao, sweet corn pulao

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

soaking time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Sweet corn – 3/4 cup
• Rice – 2 cups
• Onion – 1
• Green chilles – 3 chopped finely
• Ginger garlic paste – 1.5 tsp
• Mint leaves – 1/4 cup optional
• Coriander leaves – 1/4 cup + few for garnishing
• Salt – as per taste
• Water – 1.5 cups
• Oil – 2 tsp
• Ghee – 3 tsp

Spices

• Cloves – 4 to 5
• Fennel seeds – 1/2 tsp
• Cinnamon stick – 3 to 4
• Star anise – 2 to 3
• Bay leaf – 1 crushed
• Cardamom – 1

Instructions

• Soak the rice for 20 min. In a pressure cooker, add oil and when it is hot, add the spices and fry for a min. Add the onion and fry till soft. Add the ginger garlic paste and sauté till the raw smell goes off.
• Add the green chillies, coriander and mint leaves. Sauté it well. Add 1tsp ghee and the rice and fry for 2 min. Add the required salt.
• Add the sweet corn and water. When the water boils, close the lid and cook in low flame for 10 min. After 10 min, open the lid and the remaining ghee and slowly mix it well, without breaking the rice. Again close and keep it for 5 min and serve hot.
• Yummy sweet corn Pulao is ready. I served it with crunchy capsicum raita.

Notes

• Soaking the rice, makes it lengthier and softer.
• you can also fry the soaked rice in ghee for about 2 to 3 minutes.

*Post first published on Oct 28th 2014. Updated with Recipe.

The post Sweet corn Pulao | Easy pulao recipes appeared first on Learning-to-cook.

Broccoli rice Indian style is very very different from the actual broccoli rice which is prepared fully by the minced broccoli. The Indian style broccoli rice is mixed with cooked rice and mostly given as a healthy lunch box recipe.

Easy Broccoli Rice in Indian Style

This Broccoli rice in Indian style is a recipe which I prepared recently. I was planning to prepare this long time before, but some how kept postponing it. I usually prepare broccoli soup most of the times as it’s our family favorite. Last I prepared and When I tasted, I felt I could have reduced the pepper, as it is bit spicy and also, should have chopped broccoli into more finer pieces.

• Babycorn Tomato Masala Bath

 

Step by step Instructions of Broccoli Rice

Ingredients

Broccoli – 2 cups, chop into fine pieces
Onion – 1 big
Garlic – 6 to 8 cloves chopped finely
Ginger – 1 inch chopped finely
Olive oil – 1/2 tbsp
Ghee – 1/2 tbsp 

Mustard seeds – 2 pinch
Urud dal / black gram – 1/2 tbsp
Cumin seeds – 1/4 tsp
Cooked rice ( ordinary or basmati ) – 2 cups
Pepper – 1/2 tsp (crushed black pepper)
Green chilli – 1 chopped finely
Salt – as per taste
Water – as needed

 

 

 

Method

1. Wash the broccoli and cut into small pieces. Again wash one more time. In a pan add oil and when hot, add mustard seeds. When it splutters add the Urud dal and cumin seeds.

4. Add the ghee and required pepper and mix well.

5. Yummy, healthy and tasty broccoli rice is ready. 

Notes 

1. I added both green chilli and pepper and I felt bit more spicy. So you can use either one or reduce pepper level. 

2. Chop the broccoli very finely. 

3. Sprinkle little water. If more water is added, broccoli becomes cooked well and becomes soft.
4. Adding ghee is optional, but it enhances the flavor.
5. You can use vegetable oil also.

 

Healthy and tasty Broccoli Rice is ready

Recipe of Broccoli Rice Indian Style

 

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Broccoli Rice Indian Style

Broccoli rice Indian style is very very different from the actual broccoli rice which is prepared fully by the minced broccoli. The Indian style broccoli rice is mixed with cooked rice and mostly given as a healthy lunch box recipe.

Course Main Course

Cuisine Indian

Keyword Broccoli rice, Indian style broccoli rice

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• Broccoli – 2 cups chop into fine pieces
• Onion – 1 big
• Garlic – 6 to 8 cloves chopped finely
• Ginger – 1 inch chopped finely
• Olive oil – 1/2 tbsp
• Ghee – 1/2 tbsp
• Mustard seeds – 2 pinch
• Urud dal / black gram – 1/2 tbsp
• Cumin seeds – 1/4 tsp
• Cooked rice ordinary or basmati – 2 cups
• Pepper – 1/2 tsp crushed black pepper
• Green chilli – 1 chopped finely
• Salt – as per taste
• Water – as needed

Instructions

• Wash the broccoli and cut into small pieces. Again wash one more time. In a pan add oil and when hot, add mustard seeds. When it splutters add the Urud dal and cumin seeds.
• When slightly brown, add the onions and garlic and ginger. Sauté them well. Add the broccoli, green chili and salt. Sprinkle some water.
• After 3 min, sprinkle some more water, so that broccoli gets cooked, but take care that broccoli should not loose its crunchiness. Add rice and mix them together.
• Add the ghee and required pepper and mix well.
• Yummy, healthy and tasty broccoli rice is ready.

Notes

I added both green chilli and pepper and I felt bit more spicy. So you can use either one or reduce pepper level.

2. Chop the broccoli very finely.

3. Sprinkle little water. If more water is added, broccoli becomes cooked well and becomes soft.

4. Adding ghee is optional, but it enhances the flavor.

5. You can use vegetable oil also.

 

 

*Post first published on April 4th 2014. Updated with recipe.

The post Broccoli Rice Indian Style | Easy Lunch Box Recipes appeared first on Learning-to-cook.

This potato rice recipe is very easy to make and can be made within 20 to 25 minutes. So if you are in a hurry you can make this in a jiffy and can pack and give as a lunch box recipe for your kids.

It does not need lot of ingredients other than main ingredients potato and the biryani Masala. If you don’t have the biryani Masala you can add the garam Masala also. Also you can Adjust the spice levels according to you taste buds.

I have posted some rice recipes and pulaos in this blog and I request you to have a look on those and try them too. Also more one pot rice recipes to come on the blog soon.

Some rice recipes are

• Baby Corn and Tomato Masala Rice
• Bitter gourd Pulao
• Peas pulao
• Paneer pulao
• Channa pulao
• Capsicum Masala Rice

Also check

• collection of baby corn recipes
• Collection of Indian Rice recipes

Video recipe of Easy Potato Rice for lunch box

Printable recipe of easy Potato Rice for lunch box

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Easy Potato rice recipe

This potato rice recipe is very easy to make and can be made within 20 to 25 minutes. So if you are in a hurry you can make this in a jiffy and can pack and give as a lunch box recipe for your kids.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akila

Ingredients

• Cooked rice - 3 bowls
• Potato - 3 medium sized sliced to thin pieces
• Onion - 2 big, cut lengthwise
• Cumin seeds - 1 tsp
• Curry leaves - little
• Green chilli - 1 or 2
• Ginger garlic paste- 1 tsp
• Oil - 3 tbsp
• Salt - as per taste
• Turmeic - 1/4 tsp
• Chilli powder 1/2 tsp
• Biryani Masala / garam Masala- 2 tsp
• Water - little to sprinkle
• Lemon juice - from 1/2 lemon optional
• Coriander leaves for garnishing

Instructions

• Add oil in a pan and when hot add the cumin seeds and fry for a min.
• Add curry leaves now. Fry again.
• Now add the onion and green chilli and saute them. Add in the ginger garlic paste and saute till raw smell goes off.
• Once the onion is translucent, add in the spices potatoes and keep cooking for 6 to 7 min without any spices.
• Add salt, turmeric, chilli powder Nd biryani Masala. Mix them well.
• Sprinkle little water and cook until potatoes are well cooked. Check whether the potatoes are cooked well by pressing then slightly and that they break easily.
• Add in the cooked rice and mix well so that Masala coats well.
• Adjust salt and spicies if needed.
• Cover and Cook for 5 to 6 min in low flame.
• Now add the lemon juice if needed and mix again.
• Garnish with Coriander leaves and serve hot.

Step by step instructions of easy Potato Rice for lunch box

Ingredients

• Cooked rice – 3 bowls
• Potato – 3 medium sized, sliced to thin pieces
• Onion – 2, big, cut lengthwise
• Cumin seeds – 1 tsp
• Curry leaves – little
• Green chilli – 1 or 2
• Ginger garlic paste- 1 tsp
• Oil – 3 tbsp
• Salt – as per taste
• Turmeic – 1/4 tsp
• Chilli powder – 1 tsp
• Biryani Masala / garam Masala- 2 tsp
• Water – little to sprinkle
• Lemon juice – from 1/2 lemon (optional)
• Coriander leaves for garnishing

Method to prepare easy Potato Rice for lunch box

1. Add oil in a pan and when hot add the cumin seeds and fry for a min.

2. Add curry leaves now. Fry again.

3. Now add the onion and green chilli and saute them.

4. Add in the ginger garlic paste and saute till raw smell goes off.

5. Once the onion is translucent, add in the spices potatoes and keep cooking for 6 to 7 min without any spices.

6. Add salt, turmeric, chilli powder and biryani Masala. Mix them well.

7. Sprinkle little water and cook until potatoes are well cooked.

8. Check whether the potatoes are cooked well by pressing then slightly and that they break easily.

9. Add in the cooked rice and mix well so that Masala coats well.

10. Adjust salt and spicies if needed. Cover and Cook for 5 to 6 min in low flame.

11. Now add the lemon juice if needed and mix again.

12. Garnish with Coriander leaves and serve hot.

13. Serve the hot hot yummy and easy Potato Rice.

Notes

The post Easy Potato rice | kids lunch box recipes appeared first on Learning-to-cook.