Bagalabath (Rice and Vermicelli)

Few things are more boring than curd rice. Bagalabath is a tastier form of curd rice.
Bagalabath (with rice) :-
ingredients :
Rice (preferably short grain pudding rice) - 1 cup
milk - 2 cups
Yogurt - as required
A knob of butter and salt as required.
Fried Cashew nuts, pomegranate, green grapes, finely chopped raw mango and chopped coriander leaves for garnishing.
chopped green chillis, grated ginger, mustard, urid dhal, hing and curry leaves for seasoning.


Pressure cook 1 cup of rice with 2 cups of milk. Allow the cooked rice to cool then add curd in small potions and butter. Then comes the seasoning and garnishing as mentioned above. It should be noted that 1 cup of rice when cooked with milk and mixed with curd could yield a huge quantity, much more than what would be expected when plain rice is mixed with curd.

Vermicelli Bagalabath:-
A cup of vermicelli is to be fried in a pan with little oil until it turns golden brown. Then a cup of water and a cup of milk and until the vermicelli sticks turn tender. (Note not to overcook, as that would crush the sticks while mixing). Seasoning and garnishing as mentioned above.

Cabbage With A Spicy Twist

I have majorly been a good girl as far as eating is concerned. I eat most of the vegetables. However there are certain vegetables which I don’t hate per se but I don’t enjoy eating them as well. Tinda, lauki & cabbage are case in example. Thanks to my Mom I know a recipe of cabbage which makes it taste different and tasty (somewhat!).

Ingredients

(Serves 2)

Cabbage                    ½ kg (Finely cut)

Potato                       1 (sliced)

Onion                        1 big (finely chopped)

Tomato                      1 (Finely Chopped)

Salt                           To Taste   

Red Chilly Powder        To Taste

Oil                            1 teaspoon

Ginger Garlic Paste      1 tablespoon

 

Whole Garam Masala i.e.

Ajwain                       ½ tea spoon

Elaichi                        1 big & 1 small

Cloves                       3-4

Cinnamon                   A very small piece

Tej Pata                     1 small

Black Pepper              4-5

Dry whole Red Chilli     1

In a kadhai pour the oil, as soon as it heats up put the whole Garam masala. As soon as it splutters put in the chopped onions & cook it on medium heat.

As the onion turns transparent add cabbage & potato, salt & chilly powders to taste, cover the thing and let it cook on low flame. After say about 5-10 mins put the ginger garlic paste; turn the vegetables and let it cook. When the veggies are cooked add tomato and cover the thing and let it cook. 

When the tomato is cooked, pull away the lid and cook the vegetable at high flame for 5 mins and the vegetable is ready. Garnish it with coriander and serve preferably with paratha’s.

This dish is very easy & simple to cook but the khada garam masala (whole) & ajwain change the taste of the subzi.

The same recipe can be used alternatively for different vegetable; all you have to do is to replace the cabbage with a cauliflower.

With the same recipe you can make Dum Aloo (take baby potatoes) and all you have to do is to add a teaspoon of curd while adding tomato. Rest all remains the same.

Trust me this recipe has never failed me and if you have surprise guests at dinner and only have boring vegetable like cabbage at home then this is the best variation you can come up with.

PS: The Garam masala makes the thing spicy so go slow as far as red chilly is concerned