Karibevina Anna/ Kadipatta/Curry Leaves Rice

Karibevu/Kadi patta/Curry leaves is a staple ingredient in Indian cooking.Curry leaf is usually used in tempering which adds a special flavour to the dish.But there is more to humble curry leaf than simple flavour.It is packed with loads of vitamins and minerals.It is rich in Iron which helps in treating Anaemia.It is also good in controlling diabetes,cholesterol level in blood and improves digestion.Curry leaf is great for haircare in treating grey hair,dandruff,thinning of hair and maintains a healthy scalp.My mother used to make hair oil by cooking curry leaves in coconut oil along with few methi seeds.So now you know the benefits of curry leaves there is no excuse for you not eat this flavourful herb,so what better than preparing a curry leaves rice...This is a flavourful

rice which is very easy to prepare when you have the powder prepared in advance.This rice is nice way to add curry leaves to your kids diet and ideal for kids lunch box.

Ingredients:
Cooked Rice-2cups
Cashewnuts-Few(optional)

For Grinding powder:
Curry leaves/Karibevu-2cups(tightly packed)
Dry red chillies-12 (or to taste)
Dry coconut/Desiccated coconut/Kobri turi-1/4cup
Urad dal-2Tbsp
Channadal-2Tbsp
Toordal-1Tbsp
Cumin seeds/Jeera-1tsp
Peppercorns-1tsp
Garlic-1 or 2 cloves(optional)
Tamarind -thumb size
Salt to taste

For Tempering:
Oil-1Tbsp
Mustard-1/2tsp
Urad dal-1tsp
Curryleaves-few
Hing/Asafoetida-pinch
Dry red chilli-1(Broken into pieces)

Method:
1.Take a fresh curry leaves,wash,drain and pat dry with clean towel and dry thoroughly and spread it on a cotton or a muslin cloth and allow it to dry overnight or if you are lucky enough to get sun then dry it under the sun until they become completely dry.
2.Fry the cashew nuts in a little oil until golden brown take out and keep it aside.
3.In a kadai dry roast all the ingredients except dry coconut and curry leaves,roast them until all the dals become golden brown in colour or until nice aroma comes on a low medium flame.Take out the roasted mixture on a plate,leave the mixture to cool.
4.Now in a same kadai fry coconut and curry leaves separately until coconut become light brown and curry leaves become crisp.Make sure that you fry dry coconut on a low flame because it can be easily burnt within seconds.
5.After all the mixture is cooled thoroughly,mix all the dal mixture,curry leaves and dry coconut  along with salt and dry grind it into a coarse mixture.Store it in a airtight container.It will stay for 2 months in the fridge.
6.Heat a oil in a kadai,add mustard and let them pop then add uraddal,when dal is about to turn the colour add the hing,curry leaves and dry red chilli and takeout of the flame.
7.Add the cooked rice to tempering then on the top of rice add 2-3 Tbsp of curry leaf powder or according to your taste.Now mix rice,powder and tempering thoroughly.
8.Adjust the salt as per your taste,garnish with fried cashews before serving.
9.Serve along with curd rice or on its own.This rice is ideal for travelling and picnics.

Note:
1.Here I have used Byadagi chillies (mild variety),if you like more spice you can add more spicy variety like Guntur chillies.
2.Those who can't find byadagi chillies can use kashmiri chillies.
3.Indtead of fried cashews you can also add fried peanuts.
4.When mixing rice if you find it dry add 1 or 2tsp of oil to mix.
5.Adding garlic to the powder is totally optional.If you make it without garlic,the shelf life will be more.

Menthiya Soppina Bhath/Methi Bhath With Mixed Beans And Soya Chunks

Mentiya soppina bhath/Methi bhath is a slight variation from vegetable bath.Methi greens go well with any preparation and combination of veggies.The taste of methi when cooked gives nice aromatic flavour with slight bitterness gives a unique taste which goes well with most veggies.If you are methi fan like me its a must try :-)

Ingredients:

Rice-2 cups(preferably sona masoori rice)

Onion-1 medium

Tomatoes-2

Green chillies-2

Curry leaves-2 sprigs

Ginger garlic paste-2tsp

Vaal beans/Avarekalu-1 1/2cup

Cowpeas/Black eye beans/Alasande kalu-1/2cup

Soya chunks-11/2cups

Methi leaves/Mentiya soppu-1Bunch

Grated fresh coconut-1/2cup

Sambhar Powder/Sarina pudi-11/2tsp

Turmeric-1/4tsp

Black pepper powder-1/2tsp

Roasted Jeera powder-1/2tsp

Garam masala-1/2tsp

Oil-1Tbsp

Ghee-1Tbsp

Mustard-1tsp

Grated fresh coconut-1/2cup

Lemon juice-1Tbsp

Coriander for garnish

Salt to taste

Method:

1.Pick the fine leaves of methi from the stem and discard the stale,discoloured leaves and stem and wash the picked leaves and wash them thoroughly and chop them roughly.

2.Finely slice the onions,chop the tomatoes,slit the green chillies and keep it aside.

3.Pressure cook the beans(alasande kalu) and Vaal beans and keep it aside.

4.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep it aside.

5.Wash and soak the rice for 10-15 minutes.

6.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.

7.Now add methi leaves and fry for minute then add cooked beans and soya chunks and saute them for a second.

8.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.

9.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close the cooker lid  and pressure cook for one whistle.Leave it to cool.

10.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and  chopped coriander leaves,gently mix well.Now bhath  is ready to serve.

11.Serve hot with Mosaru bajji or plain yoghurt.

Note:

1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.

2.You can also cook on stove top in a pot  by cooking the rice and vegetables until all the water evaporated.

3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.

Vegetable Bhath With Mint And Soya Chunks

Vegetable Bhath is  a wholesome nutritious one pot dish which is very easy to make and you can prepare this for larger crowd for parties and gatherings.This recipe is passed on from my maternal grand mother.Every time I prepare this I remember her for her great cooking. I am planning to share more of her recipes.You can add any veggies,beans and green leafy vegetable of your choice.Hope you enjoy preparing it. 

Ingredients:

Rice-2 cups(preferably sona masoori rice)

Onion-1 medium

Tomatoes-2

Green chillies-2

Curry leaves-2 sprigs

Ginger garlic paste-2tsp

Carrot-2

Beans -20-30

Cowpeas/Black eye beans/Alasande kalu

Soya chunks-11/2cups

Mint leaves-fistful
Grated fresh coconut-1/2cup
Sambhar Powder/Sarina pudi-11/2tsp

Turmeric-1/4tsp
Black pepper powder-1/2tsp
Roasted Jeera powder-1/2tsp
Garam masala-1/2tsp
Oil-1Tbsp
Ghee-1Tbsp
Mustard-1tsp
Grated fresh coconut-1/2cup
Lemon juice-1Tbsp
Coriander for garnish
Salt to taste

Method:
1.Wash and chop all the vegetables into bite size pieces,finely slice the onions, chop the tomatoes,slit the green chillies and roughly chop the mint leaves and keep it aside.
2.Pressure cook the beans(alasande kalu) and keep it aside.
3.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep it aside.
4.Wash and soak the rice for 10-15 minutes.
5.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.
5.Now add all the veggies and fry for minute then add cooked beans and soya chunks and saute them for a second.
6.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.
7.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close the cooker lid  and pressure cook for one whistle.Leave it to cool.
8.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and  chopped coriander leaves,gently mix well.Now bhath  is ready to serve.
9.Serve hot with Mosaru bajji or plain yoghurt.I served this bhath with curd/yoghurt rice prepared with Brown rice(kempu akki).

Note:
1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.
2.You can also cook on stove top in a pot  by cooking the rice and vegetables until all the water evaporated.
3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.

Green Apple Chitranna

The winter is in full swing with unbearable cold,one good thing we can look forward in winter is winter crops.Among number of  winter crops apples top the list with its amazing nutritious properties as a saying eating apple a day keeps the doctor away.We have tasted apples in desserts,pudding and pastries but not much in savoury dishes apart from chutneys.Here is my take on popular rice dish chitranna which got a little twist with the addition of grated sour apple instead of lemon or lime juice.This gives a rice new fresh taste  and easy way to add the fruit to your daily intake.Hope you like it. 

Ingredients:

2-Green Apples sour variety(grated)

2cups-Cooked rice

2 tbsp-vegetable or sunflower oil+ oil extra oil for mixing
1/2 tsp- cumin seeds
1/2 tsp- mustard seeds
1/2 tsp- turmeric
4- green chillies finely chopped
12 to 15 fresh curry leavesA
1 tbsp- channa dal/bengal gram
1tbsp-urad dal/blackgram
1/4 cup- roasted peanuts
1/4cup-fresh coconut,grated
1 salt to taste
Fresh coriander chopped

Method:
1.Heat the oil in a frying pan on medium heat,add mustard and cumin and allow them to splutter
2.Now add both dals,make sure to keep an eye on the flame other wise it will burn the tempering,after the dals become lightly brown add green chillies,red chillies,curry leaves and turmeric and salt, saute for 1 minute,mix well
3.And grated apple with little water(1Tbsp),cook for 3-4 minutes and take out of the flame and keep aside to cool for 5 -10 minutes.

For mixing:
Take a wide bowl and add all the rice,break the lumps very gently with wooden spatula(clean hand is better),now add the cooled tempering,chopped coriander,and 1 or 2tbsp of oil,roasted peanuts,grated fresh coconut on top of the rice.mix gently with wooden spatula ,making sure not to break the rice.If you find salt is less you can add and mix it along with other ingredients.
Before serving garnish with fresh coriander,fresh grated coconut and fried peanuts and enjoy with pickles and curd rice.

Note:
1.If the apple is not sour you can use lemon or lime juice while mixing the rice.
2.You can store the leftover gojju in fridge for 2-3days in refrigirator.

Palak Paneer Pulav

Ingredients:
Palak/Spinach-1 bunch
Rice-2 cups
Green chillies-2, slitted
Onion-2,sliced
Ginger garlic paste-2tsp
Jeera powder-1tsp
Jeera/cumin seeds-1tsp
Garam masala-1tsp
Chilli powder-1tsp
Ghee-1tbsp
Salt to taste
Lime /Lemon to serve
Paneer-100gms

Method:
1.Wash and chop the palak roughly and keep it aside.Soak the rice for 10 minutes.
2.Cut the paneer into cubes ans shallow fry them with little ghee and keep it aside.
3.In a pan heat ghee,add jeera when it begins to pop,add onions, slitted green chillies and ginger garlic paste,fry until onion becomes translucent.
4.Now add chopped palak and saute until it wilts,then add salt,chilli powder,jeera powder
and garam masala,fry for 2-minutes.
5.Add 4 cups of water and let it boil,when the water begins to boil,add rice and cook until done.
6.Fluff the rice with fork and mix paneer pieces with the rice,serve hot with lemon wedge.

Khara pongal/Huggianna/khichidi

Ingredients:
Rice-1cup
Moongdal/Hesarubele-1/2cup
Salt to taste
Ginger,finely chopped-1tsp
Green chillies-3,slited
Cumin seeds-1tsp
Peppercorns-1tsp
Cinnamon stick-1"piece
Mustard seeds-1/2tsp
Methi/Fenugreek seeds-6
Hing/Asafoetida-pinch
Turmeric-1/4tsp
Curryleaves-2sprigs
Roasted Cumin powder-1/2tsp
Crushed pepper powder-1/2tsp
Dry red chilli-1
Copra/desiccated coconut-1tbsp
Ghee-1tbsp
Oil-1tbsp
Fresh Coriander-1tbsp

Method:
1.Wash and soak moongdal and rice for 15minutes.
2. Heat oil and ghee in a pressure cooker,add mustard, cumin,cinnamon stick,peppercorns,hing and methi 
seeds.When the began to splutter add dry red chilli,green chilli,ginger,curry leaves and turmeric,saute for 
2minutes then add soaked rice and dal mix well with spices add 4-cups of water and salt to taste.
3.Now add copra,coriander,roasted cumin powder and pepper powder,close the cooker lid and allow for
2-3whistles.Khara pongal is ready to serve.
4.Serve hot with coconut chutney and Sweet pongal.

Belladanna/Sweet pongal/Gud ka chawal

Ingredients:
Rice-1/2cup
Moongdal/Hesarubele-1/2cup
Jaggery-1cup
Ghee/Tuppa-2tbsp
Cardamom powder-1/4tsp
Copra grated/Cobari turi-2tbsp
Cashew nuts-fistful
Raisins-fistful

Method:

1.Lightly dry roast moong dal to golden colour.Soak moongdal and rice for 15minutes and cook the rice with 2cups of water in a pressure cooker for 2 -3 whistles.Allow to cool.

2.Along with the above process,melt jaggery with 1/4cup water in a pan and allow 5-10minutes to cook until it becomes syrup.

3.Fry both cashews and raisins separately in ghee and keep it aside.

4.When cooker cools down,remove the lid and mix Jaggery syrup,cardamom powder,copra and remaining ghee and allow to cook for 10 minutes on a medium to low flame.Remove from the flame,garnish with nuts and raisins.

Serve Hot with Khara pongal.

     I am sending my Entries to Priya's

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Spicy Oats and Veg burger

Oats Upma

Apple Crumble with Oats

Lemon rice/Chitranna

Ingredients:
Rice-2cups
Water-4cups
Preparing rice:
1.Wash rice changing water until the water appears clear.
Soak the rice for 15minutes before cooking.
2.Boil the water in a pan when it comes to boil,reduce the heat to medium, add soaked rice and allow to cook until rice is tender and most of the water is evaporated,now reduce the heat to low,cover the lid and allow to fluff up for 5-6minutes. When you remove the lid steam will come and rice looks fluffier.Now keep it aside to cool.
Microwave Method:
In microwavable bowl add soaked rice and four glasses of water and keep in microwave for 20 minutes or until it is done.
For lemon rice
Ingredients:
2 tbsp-vegetable or sunflower+ oil extra oil for mixing
1/2 tsp- cumin seeds
1/2 tsp- mustard seeds
1/2 tsp- turmeric
2 -dried whole red chili(break them into 2 pieces)
1- green chili sliced in four long way
12 to 15 fresh curry leaves
1 tbsp- channa dal/bengal gram
1tbsp-urad dal/blackgram
1/4 cup unsalted roasted peanuts(store bought)
1/4cup-fresh coconut,grated
1 salt to taste
Lemon juice according to taste
Fresh coriander chopped
Method:
1.Heat the oil in a frying pan on medium heat,add mustard and cumin and allow them to splutter,now add both dals,make sure to keep an eye on the flame other wise it will burn the tempering,after the dals become lightly brown add green chillies,red chillies,curry leaves and turmeric and saute for 1minute,mix well and add salt and take out of the flame and keep aside to cool for 5 -10minutes.

For mixing:
Take a wide bowl and add all the rice,break the lumps very gently with wooden spatula(clean hand is better),now add the cooled tempering,chopped coriander,lemon juice,and 1 or 2tbsp of oil,roasted peanuts,grated fresh coconut on top of the rice.mix gently with wooden spatula ,making sure not to break the rice.If you find salt is less you can add and mix it along with other ingredients.Before serving garnish with fresh coriander,fresh grated coconut and fried peanuts and enjoy with pickles and
curd rice.

Thanks Chitra  for considering me for this wonderful Award!.I want to share this award with my lovely  fellow bloggers...
1.Vidya of Akshayapatre
2.Madhuri of Cook-curry nook
3.I am home chef of Cookery bits
4.Priya of Elaichii
5.Neha of Home made food
6.Suman of Incidental indian cooking
7.Kannada cusine
8.Akila of Learning to cook
9.Viju of Lets cook something
10.Vanamala hebbar of Malaskitchen
11.Ramya of Mane adige
12.Priya of Mharo rajsthan recipes
13.Vimitha of My culinary trial room
14.Sonu of Palate corner
15.Sushma of Savi-Ruchi
Rules:

1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends.... to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].

Aloo Taheri

Aloo Tahri or Tehri is  a Pakistani dish,I got this from one  of the cookery shows..Tehri  means rice cooked with veggies especially potatoes...The aroma of this dish is unbelievable!!!...You can add other veggies  also.Potato lovers must try this recipe,you will love it for sure....

 Ingredients:
2- onions
3-4-medium potatoes,cut into bite size pieces
3-4 tomatoes,finely chopped
2cups-basmati rice
1/2cup-yoghurt/curd, well beaten
salt to taste
2tbsp-oil
1tsp-ghee
2-3-green chillies,slited
1tsp-chillipowder
2tsp-gingergarlicpaste
1/4tsp-turmeric
1/2tsp- garam masala
1/2tsp-cumin seeds
Juice of 1 lemon
1/2cup-mint leaves,finely chopped
1/2cup-fresh coriander,finely chopped

Whole garam masala:
Cinnamon-2 sticks
Cloves-10
Black peppercorns-10
Cardamom-6-7
Black cardamom-2
Mace-1

Method:
1.Chop one onion finely and slice and fry one onion until blackish brown.Wash and soak the rice for 20minutes.
2.Heat oil in a heavy pan,add whole garam masala,cumin seeds,when they begin to splutter add chopped onions and fry until golden brown,then add tomatoes,ginger garlic paste and salt,cook until it leaves oil.
3.Add yoghurt,Chillipowder,garam masala,turmeric, potatoes and sufficient water,cook with lid closed until potatoes are nearly cooked.
4.When the water begin to boil and potatoes are nearly cooked add rice,cook until well cooked and all the water evaporates.

5. Now spread fried onions,green chillies,mint leaves,coriander,sprinkle ghee and lemon juice on top of the rice,close the lid tightly and leave for dum on a low flame for 10-15minutes.
6.Serve hot with any raitha.

Mushroom fried rice

Ingredients:
Mushrooms-250gms,thinly sliced
Peppers-2(any colour),thinly sliced
Courgettes-1 small,thinly sliced
Onion-1,thinely sliced
Green chillies-3-4,slited
Garlic -4 cloves,finely chopped
Ginger 2 inch,finely chopped
Fresh coriander-finely chopped
Black pepper to taste
Salt to taste
Sugar-1/2tsp
Vegetable stock cube-1
Soy sauce-2tsp
Vinegar-1tsp
Oil-2tbsp
Long grain or basmati rice-1 1/2cups


Method:
Dissolve the veg stock cube in 1tbsp of water.
Prepare the nice and fluffy rice and leave it to cool.
Heat a oil in a big wok,add chopped garlic, ginger and chillies fry for 2 minutes
then add onions and sugar until it becomes golden brown.
Add all the veggies and fry until they become little soft,now add veg cube water blackpepper,salt,soy sauce and vinegar,saute for a minute.
Add rice and thoroughly mix with vegetables and fry in a high flame for 2minutes.At this point you can check the taste and add soy and vinegar if you like tangy taste.Serve hot with any chinese preparation.It is very tasty on its own.

Green Pulao

Ingredients:
Copra/dessicated coconut/Kobari turi-1cup
Fresh pudina-1/2cup
Fresh coriander-1/2cup
Onion-1
Green chillies-6
Poppyseeds-1tsp
Cinnamon-2sticks
Cardamom-4
Cloves-4
Ginger-1inch
Green peas(frozen)-1cup
Salt to taste
Rice-2cups
Oil/ghee-2tbsp
Mustard-1tsp


Method:
Cook the rice nice and fluffy and leave to cool in a wide mixing bowl.
Grind,Copra,pudina,coriander,poppyseeds,onion,green chillies,cardamom,
cloves and  ginger into a fine paste.
Heat a oil in a pan,add mustard when they begin to splutter add grinded paste
and saute for 3-4 minutes,then add green peas,add salt  and simmer for 5minutes.
Mix the gravy to rice and mixwell.Serve hot.

KALE MOTI BIRYANI

This finger licking,flavourful biryani recipe I found from a old magazine long back ago, I am a big magazine Buff:), and I collect the recipes from them.The process is little lengthy but its worth a try...I prepare this biryani often in my house and it has become one of my family favourites.Kale moti  means Black pearl,they look like a black pearls in the dish  truly....In the original recipe potatoes are used along with channa,here I have not used it.If you are fan of potatoes,you can used them...The assemble process makes it very flavourful and aromatic...This can  be done without oven also,assemble in a thick bottom vessel and seal the lid with atta dough(if you have a tight fitting lid,don't worry about sealing)keep on a low flame for 10-15 minutes.Serve this with any raitha or it is amazing on its own...Make sure that channa is nicely cooked...Using ghee makes it very tasty,I have prepared it with oil also but you know you can't beat the ghee....:).Once in a while this is a real treat...

                                       Biryani with a sprinkling of  black channa

Ingredients:
Basmati rice-2cups,washed and soaked for30 minutes.
Salt to taste
Cloves-4 
Cardomom-4
Lemon juice-1tbsp
For kale moti:
Kalachanna/Kadlekaalu,soaked overnight-1cup
Salt to taste
A pinch of soda bicarb
Ghee-2tbsp
Gingergarlic paste-2tsp
Onion,chopped-1big
Chilli powder-1tsp
Turmeric powder-1/2tsp
Whisked yogurt-3/4cup
Tomotoes,chopped-2
Green chillies,chopped-2
For garnishing :
Coriander leaves,chopped- 2tbsp
Mint leaves,chopped-2tbsp
Green chillies,slit lenghtwise-2-3
Onions,sliced and fried until crisp-2tbsp
Tomato,Sliced-1
Ginger juliennes-1tsp
whisked yoghurt-1/4cup
Garam masala powder-1tsp
A few strands of safforon  soaked in a little milk

Method:
To prepare the kale moti:
Wash the channa,add enough water,salt and soda bicarb and cook in a pressure
cooker until 3-4 whistles.Drain out the water and keep it aside.
Heat ghee in a kadai, add ginger-garlic paste, onions , chilli powder
and turmeric powder,lower the heat and saute for 2 minutes.
Remove the pan from heat,add curd,tomatoes and green chillies.
Return the pan to the heat.Cook till the ghee floats on top. Then add the boiled chana,
adjust the seasoning and stir well.Saute till done and almost dry


To prepare the rice:
Bring 8cups of water to a boil with salt,whole garam masala and lemon juice. Cook till three-fourths done.Drain out the water.


To assemble the biryani:
Transfer the cooked channa to an ovenproof container.
Spread the chopped corinaderleaves,mintleaves,gingerjuliennes,
green chillies,tomatoes fried onions and pour the yogurt over the channa.
Spread the rice evenly over the garnished channa and sprinkle soaked saffron over.
Cover with a lid and secure with a atta dough to seal the container so that it is airtight
and cook in a pre-heated oven for 10 to 12 minutes at 180'C.
Remove when the steam starts seeping from the side.


To serve:
Break the seal,take out the rice from the container.Put the channa
in a serving dish and spread the rice over.
Serve hot with raitha.

Menthiya soppina/Methi/Fenugreek leaves Chitranna

Ingredients:

Menthiya soppu/Methi/Fenugreek leaves-1bunch

Oil-1tbsp

Mustard seeds-1tsp

Kadlebele/channadal-2tsp

Uddinabele/uraddal-2tsp

Karibevu/curryleaves-2sprigs

Juice of 1/2lemon

Salt to taste

Rice-1 2/2cups

For grinding:

Fresh coconut-1cup,grated

CUmin seeds-1/2tsp

Greenchillies-4

Ginger-1inch

Garlic-2cloves

Cinnamon stick-1inch

Cloves-2-3

Coriander/dhaniya powder-2tsp

Method:

1.Wash and rinse the rice for 30minutes,cook the rice with 3cups of water until nice and fluffy,transfer to large bowl to cool.

2.Wash the mentiya soppu and chop them finely and keep it aside.

3.Grind the above ingredients into fine paste using little water.

4.Heat a oil in a pan add mustard when they begin to popup,add dals fry until

they are golden brown, now add curryleaves and chopped mentiya soppu and fry until all the raw smell of mentiya soppu is gone.

5.Add the grinded paste, salt and little water and allow to cook for 4-5minutes untill the oil oozes out.Squeeze the lemon juice.

6.In a large bowl, mix the gojju and rice with hands nicely,adjust the salt and lemon juice according to taste and serve hot.

Ghee Rice With Vegetable Kurma

Ingredients:

Rice-2cups
Coconutmilk-1cup
Water-3cups
Cardamom-4
Cinnamon-2 one inch sticks
Cloves-5
Black cardamom-1
Javitri/mace-1
Bayleaf-1
Cashewnuts-fistful
Onions-2 big,sliced
Sugar-pinch
Salt to taste
Garam masala powder-1/2tsp
Ghee-1tbsp
Oil-1tbsp

Method:

1.Wash and soak rice in water for 30minutes.heat a ghee and oil in a thick bottom vessel,add whole garam masala and fry until they begin to pop,then add cashewnuts and fry until lightly golden brown,add sliced onions and pinch sugar and fry until golden brown.Now add coconut milk,garm masala powder and water,allow the water to boil.

2.Drain the soaked rice and add to the boiling water and cook until all the water evaporates.Close the lid tightly and keep on alow flame for 10 minutes.Serve hot with vegetable kurma.

Vegetable Kurma

Ingredients:

Onion-1big
Garlic-2cloves
Ginger-1'piece
Poppyseeds(gasgase)-1tsp
Cashewnuts-2tbsp
Fresh grated coconut-1cup
Fresh coriander-2tbsp
Coriander powder-2tsp
Chilli powder-2tsp
Cinnamon stick-2 inch stick
Cloves-6-7
Carrot,-100gms
Green peas-100gms
Beans-100gms
Ghee-2tsp

Method:

1.Fry,grated coconut,ginger,garlic,poppyseeds,onion,cashewnuts,cinnamon and cloves
to golden brown,grind everything along with fresh coriander using water into fine paste.

2.Cut and cook vegetables until tender,add coriander powder,chillipowder,grind paste and
salt,cook for 5-10minutes on a medium flame,add water if necessary.

3.Sprinkle ghee on top,serve hot with ghee rice.