I love Karnataka style rice bath recipe in hotels here especially Darshini and SLV rice bath is my favorite. Though the ingredients are similar to veg pulao, its cooking method, taste and flavor is slightly different from Karnataka Veg palav recipe. I tried this recipe from Rekha aduge YouTube channel. It came out so well in my first attempt itself.
My Karnataka style veg pulao recipe which I have shared long back is a super hit recipe in my blog. I recommend you try this rice bath recipe as well. It tastes and smells so good. This recipe and taste will surely remind you some restaurant.
Friends, do try this easy and yummy Karnataka style rice bath recipe. You will love it. Lets check out the recipe.
Rice bath recipe | Karnataka hotel style rice bath
Rice bath recipe | Karnataka hotel style rice bath
Mixed vegetables – 1/2 cup (Carrot, potato, beans, green peas, cauliflower)
Water - 2 cups
Salt - as needed
To saute and grind
Cooking oil - 1 tbsp
Cinnamon - 1 inch
Cloves - 2
Cardamom - 1
Big onion - 1
Tomato - 1
Ginger – 1 inch
Garlic – 4 cloves
Red chilli – 1 to 2
Green chilli – 1 to 2
Coriander leaves – 1 tbsp
Mint leaves – 1 tbsp
Grated Coconut – 2 tbsp
HOW TO MAKE RICE BATH
Wash and chop vegetables, onion, tomato. Wash and soak raw rice for 15 minutes.
Heat oil in a kadai. Saute cinnamon, cloves, cardamom.
Saute onion, tomato, ginger, garlic, chillies, coriander leaves, mint leaves.
Grind to a smooth paste adding coconut. Set aside.
Heat oil in a cooker. Saute bayleaf, black stone flower, onion. Add all the vegetables.
Add the masala paste, salt and water. Mix well till aromatic.
Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
Fluff the rice gently. Serve with raitha.
METHOD - STEP BY STEP PICTURES
Wash and soak raw rice for 15 minutes. Wash and chop vegetables, onion, tomato. Heat oil in a kadai. Saute cinnamon, cloves, cardamom, onion, tomato, ginger, garlic, red chilli, green chilli, mint and coriander leaves. Lastly add coconut and switch off the flame. Cool down.
Grind to a slightly coarse and thick paste. Set aside. Heat oil in a cooker base. Saute bayleaf, kalpasi. Add the chopped onion, chopped vegetables, salt and ground masala paste.
Saute for a minute till nice aroma wafts through the house. Add water and mix well. Check for salt and spice taste. Pressure cook in low flame for one whistle.
Open the cooker after the steam is released. Fluff the rice gently and serve hot with raita.
Note
Adjust the quantity of chillies as per your taste.
For variations, you can grind all the ingredients raw without sauting. But the taste and flavor would be completely different.
Water quantity varies based on the rice we use. For basmati rice, soak it for 15 minutes and use 1: 1.5 cups of rice and water. For jeera rice, 1:2 ratio without soaking.
For most of the Karnataka rice varieties, Sona masoori rice is used. So I have used the same in this recipe.
You can also use knol khol / Kholrabi along with other vegetables. Some hotels use this veggie too.
Easy and yummy hotel style Karnataka rice is ready to serve. Enjoy with onion raitha !
Every week I wash the brass and silver pooja items at home for doing my Thursday Guru pooja and Friday Lakshmi pooja. Usually I use Vim liquid and Sabeena dish washing powder for washing the silver lamps, vessels and pooja items. But once or twice in a year, I follow this method to clean or polish the tarnished Silver pooja items look new especially before Navarathri, Karthigai deepam, Diwali or before Varalakshmi pooja for which we utilise most of the silver utensils at home.
To wash the tarnished silver pooja items at home and make it new, all you need is just two ingredients namely Aluminium foil and Baking soda / Cooking soda. If you follow this method and wash the silver items, it will look as shiny and bright as new. Apart from this method, our ancestors have used just lemon and salt, Viboothi / Ash to polish the silver items. Nowadays people use white tooth paste, tooth powder, tomato ketchup, Rooperi powder, even CIF cream which is available in the market to brighten the silver articles.
I have tried Rooperi powder but the results were not so great like this foil and soda method. So I personally prefer this method to clean and brighten the tarnished silver pooja items at home once in 6 months. Please make sure you don’t use this method often as it may corrode a small amount of silver every time you do. So friends, do try this method once or twice in a year and make the silver vessels look new. Then you can use Sabeena dishwashing powder or lemon, Viboothi to maintain its polish and color.
Ok, lets see how to clean silver pooja items, silver utensils, silver vessels and silver articles at home easily with silver foil / aluminium foil and baking soda. I have also shared a SHORTS VIDEO in my YouTube channel. I have attached the video at the end of this post. Do watch it ! Soon I will make a post with video for washing copper and brass pooja items, lamps etc.
How to clean silver pooja items at home
How to clean silver pooja items at home . How to clean silver vessels, utensils at home
Boil water in a wide vessel. Add torn aluminium foil pieces, baking soda and roll boil well.
Take the silver pooja items and rub the oil with a cloth or tissue paper.
Drop the vessels in the boiling water. Boil for 3 to 5 minutes.
Remove carefully using a tong. Wash them with sabeena powder.
Wash well and again dip in drinking water. Arrange them and let it dry.
Bright and shiny silver pooja items are ready.
METHOD - STEP BY STEP PICTURES
In a wide vessel, boil water. When it comes to a boil, add torn aluminium foil pieces, baking soda and roll boil well.
Take the silver pooja items and rub the oil with a cloth or a tissue paper. Put it inside the boiling water.
Immerse them in water and boil for 3 to 5 minutes based on the blackness. Switch off the flame.
Remove it carefully with a help of tong. Arrange them in a plate. Now wash them with Sabeena dishwash powder or simply scrub them with any dishwashing powder. Wash well.
Finally dip each of them in clean, drinking water at the end. It helps to avoid tarnishing / blackening of silver articles after washing.
Bright and shiny Silver pooja items are ready to use. After drying, you can polish it further by applying Viboothi. This step is optional.
Caution : Use this method of washing once or twice in a year. Once you do this, you can maintain it further by washing the Silver items once in a week using dishwashing liquid and Sabeena powder.
Note
Other methods of cleaning silver pooja items include white Tooth paste, tomato ketchup, Rooperi powder, lemon, salt, Ash /Viboothi.
Sorakkai kadayal | Sorakkai masiyal | Bottle gourd chutney is an easy, one pot recipe for rice. It tastes good with idli, dosa and chapathi as well. It can be prepared directly in a pressure cooker. I got this recipe from Kavitha’s samayalarai Youtube channel. I made small changes in the ingredients and recipe as per my liking. It came out so well.
Nowadays I am making this sorakkai kadayal recipe at least once in a week. Addition of ginger is the highlight of this recipe. So don’t skip it. Ok, lets see how to make Sorakkai kadayal recipe for rice, idli, dosa and chapathi with step by step pictures.
Sorakkai kadayal recipe
Sorakkai kadaiyal recipe | Bottle gourd sabzi for rice
Add tomato and saute till mushy. Add bottle gourd pieces, sambar powder, turmeric powder, salt and water.
Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside.
Mash the cooked mixture well. Add the reserved water. Boil for few minutes.
Heat oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadaiyal.
Lastly garnish with finely chopped coriander leaves. Serve with rice adding ghee.
METHOD - STEP BY STEP PICTURES
Wash and peel the skin of Bottle gourd. Remove the centre spongy part. Discard it. Chop roughly into cubes. Wash and chop onion, garlic, ginger, tomato.
In a pressure cooker, heat oil. Splutter mustard seeds, crushed dhania seeds, cumin seeds. Saute onion, garlic cloves, ginger pieces. Add tomato and saute till mushy.
Add bottle gourd cubes, sambar powder, turmeric powder, salt and water. Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside. Mash everything well till it becomes a coarse paste.
Add the reserved water and boil for few minutes till its thick. Switch off the flame and garnish with coriander leaves.
Heat coconut oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadayal. Mix well and serve with rice adding ghee. Enjoy !
Note
Adjust the quantity of sambar powder as per your taste.
Here I have tempered twice. You can skip adding mustard seeds and use curshed dhania and cumin seeds in the first step.
Do not skip ginger as it gives a nice flavor.
Try this easy, yummy Sorakkai kadayal recipe for rice. You can have it with idli, dosa and chapathi as well.
I learnt this Karnataka style Puliyogare recipe from my School moms group friend Lakki. Recently we went to Sattvam restaurant, JP nagar for our kitty party. In their lunch buffet, I tasted Puliyogare and it was so good. Lakki told me that she can make a better version than the restaurant ones which would be more like temple style. I was so tempted by this and got the recipe from her.
Usually many people here make Instant Puliyogare with MTR puliyogare paste or powder. But my friend shared the recipe of making homemade Puliyogare gojju along with powder. So no need of store bought puliogare paste or powder for this recipe.
For Aadi 18 and Purattasi sani thaligai, I make 5 rice varieties. This time I tried Karnataka style puliyogare instead of my Tamil nadu style puli sadam/Tamarind rice. It came out so good. As my friend told, it was more like temple style puliyogare we get here. I was so happy with the result. This fool proof recipe has to be documented in my blog.
So here you go, the most popular Karnataka style Puliogare recipe with step by step pictures. Soon I will try to update it with video.
Karnataka Style Puliyogare recipe
Karnataka style puliogare recipe from scratch with homemade Gojju and Puliyogare powder.
Soak tamarind in 1 cup of water and take the extract. Set aside
Heat 1 tsp oil in a kadai and roast all the ingredients given under “to roast and grind” to a coarse rava like powder. Set aside.
Heat cooking oil in a kadai and temper mustard, urad dal, chana dal, roasted peanuts, curry leaves and hing.
Add the tamarind extract adding salt and turmeric powder. Boil till thick.
When it starts to become thick leaving oil, add jaggery and roasted powder.
Boil for few minutes till it becomes a thick paste. Puliyogare gojju is ready. Switch off the flame.
Lastly add the roasted sesame seeds powder and shredded dry coconut. Mix well.
Serve with papad or fryums. Enjoy !
METHOD - STEP BY STEP PICTURES
Soak tamarind in 1 cup of water and take the extract. Set aside.
Heat 1 tsp oil in a kadai and roast all the ingredients given under “to roast and grind” to a coarse rava like powder. Set aside.
Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, roasted peanuts, hing and curry leaves.
Add the tamarind extract in a vessel adding salt, turmeric powder. Boil till thick.
When it starts to become thick, add jaggery and roasted powder. Boil for few minutes till it becomes a thick paste leaving oil in sides. Puliyogare gojju is ready. Switch off the flame.
Take boiled and cooled rice in a plate. Add the puliyogare gojju, roasted sesame seeds powder and shredded dry coconut. Mix well with a ladle and check for taste. Add more gojju if needed.
Enjoy with papad. As we have added coconut, use this Puliyogare within a day. Do not use your hands for mixing if you are packing for lunch box.
Note
Adjust the quantity of chilli as per your taste.
Color of this puliyogare changes if you don’t use Byadgi chilli.
Try this yummy, Karnataka style Puliyogare recipe. You will love it !
Dhania thogayal / kothamallai vidhai thogayal was in my try list for years. Recently one of my readers was also asking me to try and share this recipe in my blog. Actually Coriander seeds chutney can be prepared in many ways. The recipe I shared here is ideal to mix with plain rice topped with ghee. It doesn’t go well with idli, dosa. Soon I will try to share Kothamalli Vithai chutney for idli, dosa.
In Tirunelveli we make inji pachadi for sodhi kuzhambu. This recipe is very similar to it except the quantity of ginger and coriander seeds. Friends, do try this dhania chutney for a change. Hope you will like it.
Lets see how to make Vithai kothamalli chutney for rice with step by step pictures.
Dhania thuvaiyal | Coriander seeds chutney
Dhania thuvaiyal | Coriander seeds chutney for rice
Heat oil in a kadai. Add urad dal, dhania, ginger, garlic, curry leaves, red chilli. Roast well.
Lastly add the grated coconut. Mix for few minutes and switch off the flame.
Take everything in a mixie jar. Add salt, tamarind, jaggery and grind everything to a coarse powder without adding water. Add little water and grind to thick paste.
Temper the chutney with mustard seeds, urad dal and curry leaves. Add to chutney.
Serve with rice adding ghee.
METHOD - STEP BY STEP PICTURES
Wash and peel the ginger. Chop it finely. Heat oil in a kadai. Add urad dal, coriander seeds, ginger, garlic, curry leaves, red chilli. Roast well in low to medium flame.
Lastly add the grated coconut. Roast for few minutes and switch off the flame. Cool down.
Take everything in a mixie jar. Add salt, tamarind, jaggery and grind to coarse powder first. Then add required water and grind to a thick , smooth paste. Transfer to a bowl.
Heat oil in a small kadai. Temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with plain rice topped with ghee. ( I skipped this part)
Note
This chutney goes well with rice, not with idli dosa.
Adjust the quantity of red chilli as per your taste.
I have roasted all the ingredients in oil together. You can also dry roast the coriander seeds firstly. Remove in a plate. Then heat oil and roast the other ingredients.
Chettinad vazhakkai varuval recipe was in my try list for long time. Its a very simple recipe but tastes ultimate. Kids would love it for sure. I have already posted Chettinad Vazhakkai masala curry recipe. But this one is completely different from that version.
Friends, do try this easy and yummy Chettinad style Vazhakkai varuval recipe. You will love it for sure. Its a best side dish for sambar, rasam and curd rice.
Garam masala powder OR chicken masala powder – 1/2 tsp
Salt - as needed
Curry leaves - to garnish
To grind
Garlic cloves - 10
Fennel seeds - 1 tsp
Curry leaves - fistful
HOW TO MAKE CHETTINAD VAZHAKKAI VARUVAL
Wash and peel the skin of raw banana. Chop into small finger size pieces.
Keep in water till use to avoid discoloration.
Grind fennel seeds, curry leaves, garlic to a coarse paste and set aside.
Heat oil in a kadai. Add the raw banana pieces in batches and shallow fry till light golden in color. Remove in a plate.
In the remaining oil, splutter cumin seeds. Add ground paste, red chilli powder, turmeric powder, dhania powder and garam masala powder.
Mix well in low flame and then add the roasted raw banana pieces.
Mix gently to coat the masala. Let it cook in low flame for few minutes.
Switch off the flame and garnish with curry leaves. You can sprinkle lemon juice if you like.
Serve with sambar, rasam and curd rice. Enjoy !
METHOD - STEP BY STEP PICTURES
Wash and peel the skin of Raw banana. Chop into finger size pieces. Immerse in water till use to avoid discoloration.
Heat oil in a kadai. Add the raw banana pieces in batches and shallow fry in oil till it becomes light golden in color and becomes soft. Remove in a plate.
Grind fennel seeds, curry leaves and garlic to a coarse paste without adding water. Set aside.
In the remaining banana fried oil, splutter cumin seeds. Lower the flame completely. Add the ground paste, turmeric powder, red chilli powder, dhania powder, salt and garam masala powder / Chicken masala powder.
Mix quickly and add the roasted banana pieces. Mix gently to coat the masala. Cook in low flame for a minute and switch off the flame. Garnish with curry leaves. Add lemon juice if you like. Enjoy !
Note
Adjust the quantity of spice powders as per your taste.
You can replace red chilli powder + dhania powder with sambar powder but flavor may vary slightly.
You can use either garam masala powder or chicken masala powder. I prefer chicken masala powder for best flavor and taste.
Try this easy and yummy Raw banana roast in Chettinad style and enjoy !
I love to try varieties of peanut chutney recipes as side dish for idli and dosa. This time keeping tomato prices in my mind, I was looking for some peanut chutney without tomato. Surprisingly I got this peanut chutney recipe without tomato, onion and coconut as well. I was so happy and tried it immediately. It came out so good. We all enjoyed it with hot idli.
Usually I make peanut chutney in watery consistency. So I prepared this chutney in thin consistency. You can make it thick or thin as you wish. Whatever be the consistency, taste would be great. Friends, do try this peanut chutney recipe for idli, dosa. You will love it for sure.
Peanut chutney without tomato, onion and coconut
Peanut chutney recipe without coconut, tomato and onion for idli, dosa
HOW TO MAKE PEANUT CHUTNEY WITHOUT COCONUT, TOMATO, ONION
Dry roast peanuts for 2 minutes in microwave high power or roast in a kadai till skin splits.
Heat oil in a kadai. Add urad dal, red chilli, cumin seeds, garlic, curry leaves and roasted peanuts.
Roast till urad dal turns golden in color. Remove and cool them.
Grind to a smooth paste adding required water.
Temper with mustard seeds, urad dal, curry leaves and add to chutney.
Mix well and serve with idli, dosa.
METHOD - STEP BY STEP PICTURES
Dry roast peanuts in a kadai till the skin splits. You can also roast in a microwave in high power (800W) for 2 minutes. Set aside. I din’t remove the skin of peanuts. You can if you like.
Heat oil in a kadai. Add urad dal, red chilli, garlic, cumin seeds, curry leaves and saute till urad dal turns golden in color. Lastly add roasted peanuts and mix well.
Switch off the flame and add tamarind, salt. After the roasted mixture is cooled down, grind them to a smooth paste adding required water.
Transfer to a bowl. You can add some water if you like watery chutney. Temper the chutney by heating some oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney and mix well.
Serve with hot idli, dosa. Enjoy !
Note
Adjust the quantity of red chilli as per your taste.
You can also add chana dal along with urad dal for roasting.
You can also add pottukadalai / Roasted gram dal along with urad dal.
