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Rice and Brinjal in spices
Published On: 04 Sep 2002
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Bengali: Laban / Noone
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
English: Black Gram
telugu: Minu Mulu / Manipa / Uddulu
hindi: Subat Urd / Urid
Bengali: Mashkolair Dal / Kaalo Dal / Mash / Kalai
Gujarati: Aalad / Udad
Konkani: Oodeedu / Urdachi / Udid
Marathi: Uddachi / Udid
Oriya: Biri (Gota) / Muga Dali
Punjabi: Mah-Di / Mash
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Cook rice and keep it to cool and separate grains by adding ghee.
Cut eggplant, onions and chillies lengthwise(thin stripes).
Heat oil in a pan.
Add the ingredients for seasoning followed by chillies and onions. Fry till the onions become translucent.
Add eggplant pieces and tomatoes and fry till eggplant becomes tender.
Add vangi bhath masala powder.
Add rice, sprinkle salt and mix well.
Finally, add grated coconut, coriander leaves and lemon juice.
I think the person who has given this reciepe has never tasted proper food,Definately needs to improve his gustatory factor, or better go to Bangalore`s Darshini hotels to differiantiate the taste between Vangi bath and Bisi belle bath....
Masala not defined......a waste of time.
How can Vangi BAth and Bisibelebath Powder be the same. Well yes there are added ingredients of copra, lavang, eliachi, and cinnamon, javithri in in vangi bath. The only common thisng is Dhaniya, chilli and daals. Please dont mix the tastes of Vanghi bath and bisibele bath
Tomatoes are not used in Orignal Vangi Bhaath preparation of Kannadigas.
The recipe is on the instant powder mix...what`s the whole idea of a recipe
if we r going for vangi bath masala powder,then there is no need for lookin out this recipes,how to do that masala?atleast they wud have mentioned that in this recipe
If using the instant mix or masala..why shud we go for a recipe page?..u have the method on the the pack...or at least explain the ingredients in the masala used there...
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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