Rajamudi Rice Bisibele Baat

Rajmudi Rice/Red Rice (Raw) bisibele baat is a wonderful yummy dish, which contain rice, dal, vegetables and spices.
Rajmudi Rice is considered as one of the healthy rice and previously used only by Mysore Kings.
I bought this Rajamudi  rice from Savayava Sante which is held in the first week of every month at Rastrothana building in Chamarajapet,  namma Bengaluru.

Let us know about Rajmudi Rice.
Rajamudi rice is a variety of red rice which is mostly grown in Mysore and Hassan districts of Karnataka. This rice was exclusively grown for Wodeyars, the Maharajas of Mysore.This rice is one of the good variety of rice and rich source of dietary fiber, anti oxidants and iron.
Let us see the recipe now :
I have used Rajamudi Rice, toor dal and vegetables with some freshly roasted spices which are always available in the kitchen.
Rajamudi Rice is bit hard and it takes more time while cooking. It is better to cook in the pressure cooker.
No Onion or No Garlic is used in this recipe, you can have them for breakfast, lunch, dinner. It also can be prepared for one dish party, ladies kitty party and outings.

Things Needed :

To Cook :

Rajamudi Rice :  1 to 1 1/2 Cup (One and Half Cup).
Toor/Moong dal : 1/2 Cup
Carrot : 1
Beans : 6 to 8
Chapparada Avarekai/Flat beans/Papdi : One handful (8 to 10 )
Peas : 1/2 Cup

Spices to Roast/Fry

Methi/fenugrik seeds : 1/4 Teaspoon
Cloves : 3 to 4
Cinnamon piece : A small piece
Cardamom : 1
Methi/Fenugrik seeds : 1/4 Teaspoon
Urid Dal : 1 Teaspoon
Channa dal : 1 Teaspoon
Coriander seeds : 2 Tablespoons
Red chilly : 5 to 6
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 1 Handful

For Seasoning :

Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Cashew Nuts : 1 Tablespoon (Pieces)
Curry leaves : 6 to 8
Ingh/Asafoetida :  A pinch

 To Grind :

Coconut : 2 Tablespoons .(Used dry coconut)
Roasted spices

To Add : 

Tamarind Pulp : 1 Tablespoon
Ground spice mixture.
Salt : As required
Mustard -Cashew Seasoning.
Ghee : 2 Tablespoons

Method :

1.Wash and cut all the vegetables. Wash fresh beans and cook all the vegetables till they turn soft.

2. Wash and cook Rajamudi rice and toor dal separately. Let it cool.
3. Grate /Cut coconut into small pieces. Soak tamarind ( a small marble size) in hot water and squeeze out the pulp.
4. Keep a pan on the fire and heat. Put a teaspoon of oil. Add 1/4 of methi seeds. Fry till it turns slightly brown.
5. Add cloves, cinnamon and cardamom. Fry them for 10 seconds.
6. Add urid dal and chann dal. Fry them till they turn golden brown. (On low flame).

7. Add coriander seeds and red chilly. Fry them nicely and put off the fire.
8. Add jeera, curry leaves, ingh and cut coconut pieces. Mix it well and let it cool.

9. Grind this fried spice with coconut and tamarind pulp. Use required water and grind.

10. Keep a big pan on the fire and heat. Put cooked dal and Rajamudi Rice.
11. Add cooked vegetables and mix it well. Let it boil for a minute. Add salt and a pinch of turmeric powder.

12. Add ground coconut -spice mixture and mix it nicely. (slowly). Let it boil for 2 to 3 minutes.

13. Keep a small pan and prepare seasoning with oil, mustard seeds, cashews and curry leaves.
14. Add this seasoning to the cooking bisibele baat. Put the ready Rajamudi Rice Bisibele baat to a serving dish. Add 2 tablespoons of ghee and mix it well.

15. Serve with any type of pachadi/chips/papad/boondi or Sev.

Note :

Rajamudi Rice should be cooked well. Use of moong dal instead of toor dal is optional. Use of ready bisibele powder instead of fresh spice powder is optional. (Fresh spice powder taste better). Use of vegetables are optional. Adding more red chilly is optional. (for more spicy taste). You can use only the spice powder if you are not in favour of coconut. Dry roast/fry the spices as said and leave it for cooling. Dry grind all the fried ingredients and add it to the boiling rice and dal content. Add tamarind pulp. Cook together for 3 to 4 minutes.(Optional).
Time : 30 Minutes
Serves : 4 to 5.

Rice - Wheat Parota (Bili Holige)

Rice - Wheat Parota is called as Bile Holige (Kannada) in Karnataka. Bili means white and holige means a sweet kind of paratha or pooran poli (Gujarathi or Hindi ). Using Maida is a normal practice and cooked rice flour is stuffed in side the parota. It is a plain Parota and can be eaten with your favourite curry or chutney. I tried this with wheat flour instead of maida.

This Rice - Wheat Parota is a good choice for breakfast or lunch or for dinner. It is a stomach filling and a tasty dish.
Here is a recipe of Rice - Wheat Parota, which is easy to prepare and I am sure all the family members will enjoy eating this Bili Holige.

Ingredients 

Rice Flour : 2 Cups
Wheat Flour : 2 Cups
Salt : to taste
Water : 4 Cups
Oil : 4 to 6 Table spoons

Method :

1. Keep water for boiling on the fire and add salt to it. Let the water boil.

2. Take a big bowl and put wheat flour, 2 teaspoons of oil and prepare chapati dough using required water.. Keep the dough aside.
3. Add rice flour to the boiling water.

4. Mix it slowly and stir it nicely so the dough mixes well. Stir till it gets thicken.

5. Put off the fire once the rice flour is turned thick.
6. Kneed cooked rice flour nicely and divide them in to a ball size and keep it aside.

7. Now take chapati dough and divide the dough into small portion.
8.  Turn the small portion of chapati dough , dip this in dry wheat flour and flatten a bit.
9. Keep a portion of rice dough and cover from all the sides and flatten again slowly like chapati.

10. Keep a chapati pan and heat. Sprinkle oil on the pan.
11. Now put flattened rice flour chapati on the pan. Cook on both sides using very little oil.

12. Cook on medium heat till the parota turns golden brown.

13. Remove from the pan and serve hot Rice - Wheat Parota with the side dish

14. Repeat the same with remaining dough.

Note :
Proportion of rice flour and water  : 1 Cup Rice flour : 2 cups of water.
Do not use more water. Using a very fine rice flour is very important or Parota may turn hard.
No need to use more oil to prepare the dough. Normal chapati dough consistency is better.
Using more oil while cooking is optional. Using ghee or oil is also optional.
We had this Rice flour - Wheat Parota with  coconut Chutney , Chutney Powder and curd (Yogurt).
Time : 30 Minutes
Servings : 5 to 6  : 8 to 10 Parotas can be prepared.

Akki Rotti (Rice Flour Roti)

Akki (Rice) rotti or Ubbu rotti is bit difficult to prepare and I feel it needs lots of experience like practice makes perfect.

Usually this rotti cooked on the tava first, when it is half done it is to put on the charcoal fire and it fluffs up like pulka. thats how it got its name Ubbu Rotti. Now a days it is easy since, we have all the modern facilities like gas.  I have tried this rotti only cooking on the tava.
Akki (rice) is a palate food of South Indians. People eat rice and rice items most of the time. They also prepare different types of rice items like, Idly, dosas, rotti, different types of rice items like the list go on. I liked this perticular Rotti since it has no oil and its healthy and yemmy. Its not at all heavy.
Rice is a great source of complex carbohydrates which give us the energy we need. Brown Rice contains all the amino acids essential for building and maintaining muscle tissue and make upanti bodies, enzymes and hormones. Brown rice help to reduce the bad cholesterol, brown rice contain oil in its outer layerand this help lower bad cholesterol.
This recipe of Akki Rotti is with minimu ingredients and can be eaten for breakfast, lunch or for dinner. I am sure with Your favourite side dish, Akki rotti will steal every one's heart and bring smile and happy tummy too.

Things Needed :

Rice flour : 2 Cups
Water : 2 Cups
Ghee : 1 Tea spoon
Salt : to taste

Method :

1. Keep water for boiling.
2. Slowly add the rice powder to boiling water and mix it nicely till it thickens.

3. Now put off the gas and shift the mixture to a bowl.
4. Kneed the rice flour dough nicely adding a tea spoon of ghee.

5. Now divide the dough into small portions.
6. Take a small portion and make as a ball.

7. Keep 3 to 4 table spoons of dry rice flour in the bowl.
8. Now touch the ball size dough with dry flour.
9. Roll this like a chapati gently with the help of roller.

10. Take this rotti and put it on the tava and cook . It raises like Pulka.

11. Turn the other side and cook for  10 to 20 seconds.

12. Akki rotti is ready to serve.
13. Repeat the same with remaining dough.
14. Serve Hot rotti with a spoon of fresh ghee on the top and the side dish you like.

15. We had this rotti with coriander, coconut Chutney.
Prepare Coconut coriander chutney with  grinding coconut, coriander leaves and green chilly, salt and a pinch of ingh (Asafetida) with required water. Give a mustard and curry leaves spurt.

Note : You can also cook half done roti on the gas. But I did not. The rice powder quality also matters. You can add little water if the dough is very hard and brittle while rolling the roti.
Serves : 2 to 3
Time : 40 minutes.

Chakkuli

Chakkuli or muruku, is a savory fried item and you can munch this any time of the day. Chakkulis are prepared in many ways. Here is a Crispy Chakkuli which you can prepare using, Rice flour and roasted channa. (Hurikadale or Pottu kadaleaaaa). Chakkuli is all time favorite for all group. Hurikadale is also known as putana, pottu kadale or pappulu.

Ingredients:
Rice flour: 4 Cups.
Hurikadale : 1 Cup
Butter : 1 Table spoon
Chilly Powder : 1/2 Tea spoon
Salt : to taste
Water : Required
Jeera or Sessame seeds : 1 Table spoon
Oil : To fry : 2 to 3 Cups

Method : 
1. Keep a pan on the fire and heat. Dry roast rice flour for 3 to 4 minutes and remove from the pan and leave it for cooling.
2. Powder Hurikadale (roasted chenna) in a dry grinder and keep it aside.
3. Take a big bowl and put the cooled rice flour, ground roasted chenna powder, salt, butter, sesame seeds chilly powder and mix it well.
4. Now add water little by little to the flour mixture and prepare thick dough. ( Pooris consistency ).
5. Divide the dough into small balls and insert the ball to chakkuli mould and press the chukkli mould and prepare chakkuli on a plate .
6. Keep a frying pan on the fire and heat. When the oil heats put prepared chakkuli one by one in the hot oil and fry them on medium heat.

7. Let the chakkuli fry on both sides and remove from the frying pan. Put it on the kitchen towel (tissue) so that the tissure obserbs extra oil from the dhakkuli.
8. Repeat the same with the remaining dough.
Serve chakkulis with hot coffee or tea or with any cool drinks and enjoy.

Note: The Rice flour should be fresh and nicely ground. Dry grind hurikadale (roasted chenna) into nice powder. Use a tablespoon full of butter. Cooking oil can be heated and used instead of butter. Remember the butter taste better and oil.
Must be carefull while frying chakkulis. Or it turns black. Some time it spurts out because of sesame seeds and it might cause burnt.
Time : 45 minutes to 1 hour.
25 to 30 chakkulis can be prepared.

Chakkuli( Urd Muruku)

Chakkuli or Chakli is a fried snack prepared using rice flour as a main ingredient.
We in Karntaka/India call as Chakkuli in Kannada langurage. In TamilNadu it is called as Muruku. Chakli in Hindi and what ever we call this fried snack is liked by most of the fried lovers.

Chakkuli can be eaten at tea time, or as starter during the dinner or anytime of the day you can have chakkuli. Even you can pack some chakkuli for kids lunch box.
We can prepare chakkuli in many ways. I have done chakkuli with boiled urd dal and rice powder. Preparing this chakkuli is very easy.
Things Needed:
Urd Dal: 1 Cup
Rice powder: 4 cups
Butter: 2 Table spoons
Salt: to taste
Chilly Powder: 1 Tea spoon
Sesame Seeds: 1 Table spoon
Oil: 2 to 3 cups
Chakkuli Mould.

Method:
1. Roast urd dal and boil with 1 cup of water in the pressure cooker for 8 to 10 minutes. Leave it for cooling.
2. Keep a pan on the fire and heat. Now roast rice powder for 10 to 20 seconds will do. (Let the rice powder be warm). Leave it for cooling.
3. Take big bowl. Put cooled Urd dal. Remove the excess water and keep it aside, and smash in the hand nicely.
4. Add rice powder to the Urd dal mixture. Add salt, sesame seeds, chilly powder and 2 tablespoons of butter.
5. Mix it nicely. Use extra water drained water if only required and prepare chakkuli dough (It can be poori dough consistency)..
6. Now fill the chakkuli mould with chakkuli dough and close it. Roll chakkuli on the plate.
7. Keep a deep pan on the fire and heat. Add oil to the pan. Put chakkuli in the oil and fry them till crispy and take it out from the oil.

8. Repeat the same with the rest of the dough. Crispy Chakkuli is ready to serve.
9. Put them in a airtight bottle and close it when the fried chakkuli is cooled down.

Note: You can directly cook the urd dal with out roasting. Roasting dal will add aroma to the chakkuli. You can also add more chilly powder if you wish. You can also add jeera along with sesame seeds. Do not allow the prepared dough to be dry. You can cover the dough with wet kerchief or small towel. Do not refrigerate the dough. It may take more oil.