Brinjal rice, Vangi Bath is a keeper recipe with a lot of spice flavours. This recipe again is perfect for lunch box. Here is how to do Vangi bath, Kathirikkai Sadam my aunts style.

Getting the consistency of the rice is the key to variety rice. I always cook the rice in a pressure cooker using pot in pot method. Using a pot inside a pressure cooker avoids the spewing of water outside the cooker while cooking. I have used Sona Masuri (Raw Rice) today. Here is how I do it.

For every cup of rice, use 2 cups of water. Wash the rice in running water 2-3 times until the water runs clear, Soak one cup of rice in 2 cups of water for 10 minutes. Take a pressure cooker and fill it with one inch of water. Place the bowl with the soaked rice and water and cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to be released naturally.

The rice is done. The rice soldiers will be well cooked and separate, the way we need for variety rice preparations. I have a prestige 3 liter pressure cooker that I use for cooking rice and other preparations everyday.

Heat oil in a pan and add in the sliced brinjal and salt. I cut the brinjal into 4 slices. Saute on medium heat for 15 minutes till browned and soft. Set aside.

Heat oil in a pan and add in the urad dal, chana dal, white sesame seeds, dried red chillies, cumin seeds and curry leaves. Fry till the seeds are brown.

Add in the fresh shredded coconut and fry till the coconut is brown. Switch off the flame and add in the coriander powder. Mix well. Set aside to cool.

Here is how to make and store fresh shredded coconut.

Grind the fried ingredients to a powder. Let the powder be very slightly coarse. Set aside.

Heat oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds splutter and the urad dal brown. Add in the cooked brinjal, the ground masala powder and the salt. Saute for a minute. Add in the cooked rice and mix well to combine. Remove from heat and serve.

For Cooking Rice

• 1 Cup Raw Rice (like sona masuri variety)
• 2 Cups Water

For frying Brinjal

• 1 tablespoon peanut oil
• 10 brinjals, sliced
• 1/4 teaspoon salt

For the Brinjal Rice Masala Powder

• 2 teaspoon urad dal
• 2 teaspoon chana dal
• 1 teaspoon white sesame seeds
• 4 dried red chillies
• 1/4 teaspoon cumin seeds
• 1 sprig curry leaves
• 1/3 cup fresh shredded coconut
• 1 teaspoon coriander powder

For Tempering

• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon urad dal
• 2 dried red chillies
• 1 sprig curry leaves
• 3/4 teaspoon salt

1. Wash the rice in running water 2-3 times until the water runs clear, Soak one cup of rice in 2 cups of water for 10 minutes. Take a pressure cooker and fill it with one inch of water. Place the bowl with the soaked rice and water and cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to be released naturally.
2. Heat oil in a pan and add in the sliced brinjal and salt. I cut the brinjal into 4 slices. Saute on medium heat for 15 minutes till browned and soft. Set aside.
3. Heat oil in a pan and add in the urad dal, chana dal, white sesame seeds, dried red chillies, cumin seeds and curry leaves. Fry till the seeds are brown.
4. Add in the fresh shredded coconut and fry till the coconut is brown. Switch off the flame and add in the coriander powder. Mix well. Set aside to cool.
5. Grind the fried ingredients to a powder. Let the powder be very slightly coarse. Set aside.
6. Heat oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds splutter and the urad dal brown. Add in the cooked brinjal, the ground masala powder and the salt. Saute for a minute. Add in the cooked rice and mix well to combine. Remove from heat and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Lunch
• Cuisine: South Indian

For Cooking Rice

• 1 Cup Raw Rice (like sona masuri variety)
• 2 Cups Water

For frying Brinjal

• 1 tablespoon peanut oil
• 10 brinjals, sliced
• 1/4 teaspoon salt

For the Brinjal Rice Masala Powder

• 2 teaspoon urad dal
• 2 teaspoon chana dal
• 1 teaspoon white sesame seeds
• 4 dried red chillies
• 1/4 teaspoon cumin seeds
• 1 sprig curry leaves
• 1/3 cup fresh shredded coconut
• 1 teaspoon coriander powder

For Tempering

• 1 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon urad dal
• 2 dried red chillies
• 1 sprig curry leaves
• 3/4 teaspoon salt

1. Wash the rice in running water 2-3 times until the water runs clear, Soak one cup of rice in 2 cups of water for 10 minutes. Take a pressure cooker and fill it with one inch of water. Place the bowl with the soaked rice and water and cover and cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to be released naturally.
2. Heat oil in a pan and add in the sliced brinjal and salt. I cut the brinjal into 4 slices. Saute on medium heat for 15 minutes till browned and soft. Set aside.
3. Heat oil in a pan and add in the urad dal, chana dal, white sesame seeds, dried red chillies, cumin seeds and curry leaves. Fry till the seeds are brown.
4. Add in the fresh shredded coconut and fry till the coconut is brown. Switch off the flame and add in the coriander powder. Mix well. Set aside to cool.
5. Grind the fried ingredients to a powder. Let the powder be very slightly coarse. Set aside.
6. Heat oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds splutter and the urad dal brown. Add in the cooked brinjal, the ground masala powder and the salt. Saute for a minute. Add in the cooked rice and mix well to combine. Remove from heat and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Lunch
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/vangi-bath-brinjal-rice-recipe/

Onion Tomato Thokku and chapati is a nostalgic dish for a lot of us, Tamilians. Whenever we used to travel, Chapati and Thokku would be packed and kept. It is like a mandatory thing in our house. It’s been quite a long time since I made Onion Tomato Thokku or travel thokku as we call it. We made the tomato onion thokku a few weeks back during our trip with our friends to Macau. We indulged in the Thokku laced chapati rolls for lunch. Even the children relished it and it was perfect finger friendly food – Chapati rolls!

If you are looking for “how to make soft chapatis”, check here.

I made this in the pressure cooker and finished it on a pan. It’s an OPOS – One Pot One Shot inspired recipe.

This recipe will work only in a two or a three liter pressure cooker. Using a bigger cooker may burn the ingredients. So, that’s a word of caution.

I have used a three liter pressure cooker today. I have used 3 tablespoon of oil today. Double the oil to increase the shelf life of the Thokku. You can use it for two days without refrigeration. The Thokku stays fresh for one week if refrigerated.

We will need 2 cups of sliced onions and 2 cups of finely chopped tomatoes for this recipe. Around 3-4 Indian purple onions (American onions are big. Use less if using American onions), 4 ripe tomatoes.

Heat oil in a pressure cooker and add in the mustard seeds. Let it splutter. # Layer the sliced onions. No need to saute. # Just add the chopped tomatoes on top of the onions. # Add in the red chilli powder, turmeric powder, coriander powder and salt. Cover the pressure cooker and cook on a medium flame for 20 minutes. I got about 25 whistles. # Remove from heat and wait for the pressure to settle down naturally. # Open the cooker and transfer the Thokku to a pan. Cook the Thokku for 2-3 minutes to thicken up.

The Thokku is ready. Pack your bags and brighten up your travel with chapati and my favorite Thokku.

• 3 tablespoon vegetable / canola or sunflower oil
• 1/4 teaspoon mustard seeds
• 2 Cups sliced onion
• 2 Cups finely chopped tomatoes
• 1/4 cup water
• 1.5 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 3/4 teaspoon salt

1. Heat oil in a pressure cooker and add in the mustard seeds. Let it splutter.
2. Layer the sliced onions. No need to saute.
3. Just add the chopped tomatoes on top of the onions.
4. Add in the red chilli powder, turmeric powder, coriander powder and salt. Cover the pressure cooker and cook on a medium flame for 20 minutes. I got about 25 whistles.
5. Remove from heat and wait for the pressure to settle down naturally.
6. Open the cooker and transfer the Thokku to a pan. Cook the Thokku for 2-3 minutes to thicken up.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Chutney
• Cuisine: Tamilnadu