BAth revisited

There was a poem named “The Brook” by Alfred Lord Tennyson in my school days.  The last stanza goes like:

And out again I curve and flow
To join the brimming river,
For men may come and men may go,
But I go on for ever.

I hear the brook telling me: “whether comments or no comments, you must go for ever since you are writing this for posterity.”

Thus, I am starting my journey again, waiting for none.

Before I begin my new section, I wanted to share the following, which I tried recently.

VAngi BAth (Brinjal or Egg Plant rice)

I had already mentioned this under my posting “Miscellaneous BAth Varieties (1)”. There I had given one variety. Please see link:

https://dotcom2889.wordpress.com/2011/02/26/miscellaneous-bath-varieties/

You can try these variations also:

To serve: 3 Preparation time: 30mts. Shelf life: 1 day

Ingredients

Variation 1

Rice

Brinjal (Small)

GhI

Refined oil

Red chilly

Mustard

Ground nut

White sesame seeds

Cumin seeds

1 cup

4

4 tsp

6 tsp

5

1 tsp

2tbs

1 tbs

1tsp

Black gram dAl

Bengal gram dAl

Coriander seeds

Cinnamon

Grated Copra

Turmeric powder

Curry leaves

Cloves

Tamarind

Salt

1 tsp

1 tsp

1 tbs

½ inch

2 tsp

¼ tsp

a little

2

Marble size

to taste

Method

For this you need tender brinjal which should be cut into small dices and keep them in water. Roast cumin seeds and sesame seeds without oil in a kaDAi till they splutter. Keep aside.  Fry the red chillies, black gram dAl, Bengal gram dAl, coriander seeds, cloves and cinnamon in a in a little oil till they become golden brown and release a fine aroma. Remove and grind with the copra shreds and the roasted cumin and sesame seeds coarsely. Keep this masAlA aside. Pressure cook the rice after washing it well and adding 2 cups of water for raw rice or three cups for boiled rice till three whistles.  Sauté the brinjal, with mustard, salt, turmeric powder and extract from the tamarind till they become soft. Now add the masAlA. Take out the rice, add a little oil to loosen it and spread over a shallow dish. Mix the prepared brinjal curry gently so that the brinjal pieces are distinct. Add the ghI to this. Season the curry leaves and ground nuts and add. VAngi bAth is ready.

Variation 2

Rice

Brinjal (Small)

Onion (Medium)

GhI

Refined oil

Red chilly

Mustard

Ground nut

White sesame seeds

Poppy seeds

1 cup

4

1

4 tsp

6 tsp

5

1 tsp

2 tbs

1 tbs

1 tsp

Black gram dAl

Bengal gram dAl

Coriander seeds

Cinnamon

Grated Copra

Turmeric powder

Curry leaves

Cloves

Tamarind

Aniseeds

Salt

1 tsp

1 tsp

1 tbs

½ inch

2 tsp

¼ tsp

a little

2

Marble size

½ tsp

to taste

Poppy seeds and aniseeds are to be added to red chillies and other ingredients while frying them in oil. The onion is to be cut and sautéed well and to be added to the ground masAlA powder and all these are to be ground just for 1 second retaining the coarseness. Rest of the method here is exactly the same as above. This goes with appaLam, chips or fryums.  

KIrai BAth (Greens rice)

 To serve: 3 Preparation time: 30 mts. Shelf life: 1 day

Ingredients

Rice

Greens like spinach

Onion (Medium)

Tomato (Medium)

Refined oil

Salt

Green chillies (Long)

Mustard

1 cup

1 cup

1

1

6 tsp

to taste

2

½ tsp

Cinnamon

Turmeric powder

Cloves

Aniseeds

Garlic (Small)

Ginger

Sugar

½ inch

½ tsp

1

¼ tsp

4 cloves

¼”

½ tsp

Method

For this I took the common variety called “MuLaikkIrai” but you can use spinach or other greens that are bland and do not have their own special aroma like mint leaves or coriander leaves. Grind green chillies, ginger, aniseeds, cloves, cinnamon and garlic coarsely. Keep aside. Now sauté onion and tomato separately in oil with mustard for 5 minutes. Add the ground coarse paste. Chop the greens and add. Sautee for 5 minutes. Add 2 cups of water with turmeric powder, sugar and salt and let all these boil for 5 minutes. Add rice after washing to this. Place all these in a separate vessel and pressure cook.

KIrai rice is ready. This goes with appaLam and curd pachchaDis. 

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