Thursday, August 15, 2013

Quick Rice Dishes : Corn Pulav | Bhutta Chaval Recipe

Preparation Time: 20 minutes

Servings: 2


  • 1/2 table spoon Cumin seeds
  • 3 - 4 Green chillies
  • 1 big Onion finely chopped
  • 1 table spoon Ginger garlic paste
  • 1 cup Corn seeds
  • 2 cups of cooked Rice
  • 1 tea spoon Turmeric powder
  • 1 tea spoon Garam masala powder
  • Salt as per taste
  • Oil for seasoning
  • 1 tea spoon Lemon juice
  • 2 strands of Coriander leaves

  • Heat oil in a kadai.
  • Add cumin seeds. When it starts popping add green chillies.
  • Now add ginger garlic paste.
  • Then add chopped onion and fry till becomes light brown.
  • Add corn, turmeric powder, garam masala powder and salt.
  • Close the lid and let it cook for 10 minutes.
  • Now add cooked rice and mix well.
  • Put off the flame.
  • sprinkle coriander leaves and lemon juice.
  • Serve sweet and yummy Bhutta Chawal along with raitha.

Sunday, August 4, 2013

Konkani Randap : Vayngana Bharth | Baingan Ka Bharta | Smoked Egg Plant Chutney

Every one has heard of Baigan Ka Bhatha among North Indian Dishes. Here is a Konkani version of it, known as Vaigana Bharth in Konkani. Traditionally bharta is made with charcoal roasted eggplant. But these days it is difficult to roast that way. I have given a simpler way of it.

Preparation Time: 20 minutes

Servings: 4

  • Eggplant 1 big
  • Coconut 1/2 cup
  • Green chillies 3-4
  • Tamarind 1/2 tea spn
  • Asafoetida a pinch
  • Salt
  • Smoke the eggplant as shown in the picture above.
  • Let it cool. We can pour a little water slowly on the eggplant, by which the skin of the egg plant can be removed easily.
  • Now peel off the skin of the egg plant..
  • Prepare a chutney by grinding coconut, green chillies slighly roasted on thawa, tamarind, salt and asafetida.
  • Add very little or no water while grinding. Eggplant has a lot of water in it, that is sufficient for the chutney.
  • Mash the eggplant with hand and mix it with chutney.
  • We can add the eggplant directly to mixer/blender before removing the chutney and grind just for one round. Eggplant should not be ground completely.

  • Bhartha is ready serve hot with rotis, parathas, naan or just as it is with a combination of papad.

Twitter Delicious Facebook Digg Stumbleupon