Monday, January 17, 2011

Viledele Chitranna - Beetle leaves Rice

Deciding on what to make for lunch box everyday is a huge task in itself than actually making something and packing! Being rice eaters, we prefer some rice item at least in the lunch box, along with some veggies. And Dee loves if there is a variety everyday - he hates taking the same old rice-sambhar or chitranna or vanghibath every other day, of course so do I! So when I was trying to fish out some new rice specialties from here and there, suitable for lunch box, which tastes good even when cold, and such, mom told me about the 4 recipe books that her friend Mrs. Leela Manjunath has written, ready for release.
And guess what one of the books were unveiled by mom in a nice little get together arranged by aunty and uncle! We too were invited for the function and sure I wanted to see mom releasing a book of someone else. And one of the books was completely on rice specialties! So got home and browsed through, and found this interesting recipe of Beetle leaves-rice! There are some more nice recipes in the book that I’ll post about.
It did come out well, and we enjoyed it. I did make some variations, and here’s the recipe....

Beetle leaves Rice / Vilyedele Chitranna

Preparation time : 5 min, excluding time to prepare rice
Cooking time : 10 min
Serves : 4

Ingredients:
Cooked rice - 3 cups, sona masuri variety
Beetle leaves - thin, fresh green ones - 5-6 (original recipe had 4, I increased it)
Grated coconut - 2 Tbsp
Green chilies - 5-6, as per taste
Cumin seeds - ½ tsp
Ghee - ½ tsp
Cooking oil - 1-2 Tbsp
Mustard seeds - 1 tsp
Bengal gram dal - 2 tsp
Urad dal - 2 tsp
Peanuts - 2 Tbsp
Curry leaves - 1 Tbsp
Asafetida - a pinch
Turmeric - a pinch
Salt - ½ tsp or as per taste

Method:
• Spread the cooked rice in a wide bowl and add a teaspoon of oil so that the grains do not stick
• Keep aside for 5 minutes to cool
• Chop the beetle leaves into 1’ pieces
• In a skillet, heat ghee and roast the chopped beetle leaves and green chilies
• Grind it in a mixie with grated coconut, cumin seeds to form a coarse mixture. Do not add any water
• In the same skillet, heat oil, add mustard seeds and allow to splutter
• Add groundnut seeds and fry for half a minute
• Add Bengal gram dal and urad dal and fry till golden
• Add curry leaves and turmeric and fry for a minute or two till all the ingredients are crisp
• Add the ground mixture and mix thoroughly, with the heat on
• Add salt and turn off the flame
• Add this to the spread rice and mix thoroughly
• Serve warm or pack it off for lunch box!

Tips n Tricks:
• Make rice with a bit lesser water, so that the grains are separate and not sticky
• Use thin, fresh green beetle leaves - the thick variety will have a more prominent taste and flavor

Variations:
• Original recipe also had some chopped methi leaves saut├ęd and added

12 comments:

  1. Wow, this is new to me,would love to try.

    ReplyDelete
  2. I loved it Sum. Really innovative. I had not thought of using beetle leaves in any cooking. Have fun with that book.

    ReplyDelete
  3. Beetle leaves in cooking! That's a first for me! Must try :). Thanks for sharing.. are the books available here in stores?

    ReplyDelete
  4. Wow suma, this realy creative..Im just trying to think how it would tate..Defentely i would love to try it soon! Lookd delicious.

    ReplyDelete
  5. Hi
    tried ur benne biscuit. Just tell me one thing, when do we know that the biscuit is done? My first batch i waited till it was slight brown, and they are not all that good, my second batch which i slightly white is also not all that great

    ReplyDelete
  6. Thanks all.

    Musica,
    If the consistency is right, then the biscuits are done after a couple of minutes after they crack. Wait for a light brown color at the bottoms....
    I did experience the same with my Bajaj OTG more than a couple of times. That was when i dropped it and switched over to my convection microwave which does a good job. Let me know what oven u're using...

    ReplyDelete
  7. Very innovative.Must try it.
    Ondu doubt ide, idikke Ambadi ele use madbeka athva regular agutha?

    ReplyDelete
  8. Any variety should be fine... though i dont know the names of the varieties, i used the usual one - lighter green ones... If using the dark coloured variety, reduce the quantity....
    Illige bandu comment bittiddakke dhanyavadagalu :)

    ReplyDelete
  9. Any variety should be fine... though i dont know the names of the varieties, i used the usual one - lighter green ones... If using the dark coloured variety, reduce the quantity....
    Illige bandu comment bittiddakke dhanyavadagalu :)

    ReplyDelete
  10. Hi. Thanks a lot for the recipe. In the menu card, many of them are traditional recipes. Feel so happy to get a good collection of recipes in ur blog.. Keep up the good work. Congratulations.

    ReplyDelete
  11. Hi.. Tx a lot for the recipes. I felt so happy that many of the traditional recipes are in ur blog. Tx a lot for sharing. Keep up the gud work. congrats :)

    ReplyDelete
    Replies
    1. Hey! Thanks! Glad to know that you loved the traditional recipes :)

      Delete

Thank you for stopping by! And Thank you more for choosing to drop a line for me! Your comments are a source of inspiration to me :)