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Kannadigas enjoy this rice baath very much. Along with Methi leaves we add potatoes which gives a delicious taste. Methya Soppu Baath is good for lunch box too. Ingredients: Methi Leaves - 1 Big bunch Capsicum - 1/2 medium sized chopped Potato - 1 cut lengthwise Peas - a handful Tomato - 1 medium sized chopped Curry Leaves - 1 strand Pepper - 2 Cinnamom - a small piece Oil - 3 tbsp Rice - 2 cups Red Chillies - 2 Grated coconut - 1 tbsp Bengal gram - 1/2 tsp Urad dal - 1/2 tsp Mustard Seeds - 1/2 tsp Turmeric - 1/2 tsp Asafoetida - a pinch Vangibaath Powder or Rasam Powder + Sambar Powder - 2 1/2 tbsp Procedure: 1. Cut all veggies and wash methi leaves. Cook rice in your Pressure cooker. Allow it to cool down. Make sure each of the grains are seperate. 2. Put 3 spoons of oil in the griddle, let it be in a low flame. On heating add mustard seeds,when it splutters put urad dhal, bengal gram, pepper, cinnamom, turmeric, curry leaves and fry well for 2 mins. 3. Add Peas, capsicum, tomatoes and potato. Sprinkle salt, mix well and cover the lid. Keep it for 3 mins. 4. Finally add methi leaves, mix well and cover the lid. Fry till all veggies are soft.   5. Put Vangibaath powder, coconut and salt. Mix throughly and fry for 1 min. 6. Mix this Paste with cooled cooked rice and serve with raita. 
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Uma Venkatesh Murthy on September 28, 2011 said: Hi Savitha, Thanks a lot for the wonderful and mouth watering recipes. Surely it'll help newly married a lot. I'll try all the recipes shortly. Congrats and all the very best for launching this web site. Regards Ummi Reply Bharathi on December 18, 2011 said: Its so perfect Reply | |||||||||||||||||
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