A South Indian Bhat recipe uses an easy homemade spice blend. I am sharing 2 ways of making the rice but I am sure you will come up with more options. Try it!
My friend Shanta, makes a lovely pickle tastes great every time and has me drooling for more. I tried it once and all of us like it. The beauty of the whole recipe it is very easy and ready in a jiffy. The whole masala can be ground in a large quantity and used in as needed. Use any vegetable like grated carrots, cauliflower chopped fine, cabbage chopped individually or as a mixture of all the above. I have used cauliflower here.
Here is what you will need
1 tblspn methi
1 tblspn pepper
Rock Hing about the same size as the methi. If you are using powdered hing use 1 tblspn.
1 cup of cauliflower
½ teaspoon lime (adjust as per taste)
1 teaspoon red chilli powder (adjust as per taste)
1+1 tblspn oil
½ teaspoon mustard
¼ teaspoon haldi
In a little oil roast hing, when you get the aroma of fried hing remove it. Fry next the pepper, remove . Switch off the gas and add methi. You will have to remove the methi almost immediately , as if methi becomes black it will taste bitter.
Cool the masalas and grind them fine.
Take 1 cup of cauliflower and add about 1 tblspn of the masala, salt, lime juice, red chilli powder. Mix.
Heat the oil add mustard, haldi. when the mustard splutters add to the cauliflower mixture. mix.