After a very long time I am back again. Really it took a lot of time for me to settle down in our own city after spending 5 yrs in bangalore. My kid started with his playschool...and after 4 months now only he started going to school without much toruble. I found, getting him ready for the school is the toughest job in this world and am also mastering in that recently. Ok Stories apart, here's the recipe for today Vegetable Biryani

I have already posted few other version of the same before.

Ingredients

Basmati Rice - 3 cups

Veggies altogether - 3 cups(I used beans, carrot, potato, cauliflower, paneer and frozen Peas)

Bay Leaf - 1

Cinnamon - 1 inch stick

Cumin Seeds - 1/ tsp

clove - 1

Curd - 2 tbsp

Garam Masala - 1 tsp(optional)

Onion - 1

Green Chillies - 3 nos slit

Grind and Extract:

Coconut - 1

Green Chillies - 10 nos(this depends on how hot you want it)

Green cardamom - 3

Method

Soak the Basmati Rice for 20 mins.

Grind the things mentioned in the "Grind and Extract" section and the get the extract. You can add water and get it in three rounds.

In a kadai add a tsp of ghee and add the whole garam masala items. Then add the basmati rice and fry it for few minutes.

Then add this extract, salt and mix well. Close it with a lid and cook until done. Dont stir often. I used 1-1.5 ratio for cooking the rice and i cooked it in a heavy bottomed non stick kadai with a glass lid. The rice should be seperate.

In another kadai, add a tsp of oil and then a bay leaf. Add the onion and fry it till done. Then add the cut veggies (except paneer) and saute well. Add half a cup of water, salt, curd and garam masala. cook them till soft, still they shoudl be rigid.

Grease a pressure cooker with ghee/oil and add the rice layer first and then with veggie masala, then with rice like that. Close it with a hot tawa at the top. Cook it in a low flame for 10 mins.

Gently mix the rice and masala together. Serve hot with Raitha.

This is one more easy dish, which can be made on the days we grind for idly batter. I either prepare paruppu adai or this one, on every batter grinding day. I have added drumstick leaves jus to add to the taste of the adai.

Ingredients:

Raw Rice - 1 cup

Par Boiled Rice - 1 cup

Thuar Dhal - 2 tbsp

Green Chillies - 4

Red Chillies - 4

Fennel Seeds - 1 tsp

For Seasoning

Mustard+Urad dhal+ cumin seeds mixture - 2 tsp

Aesfoetida - 1 pinch

Onion - 2 big

Green chillies - 2

Curry Leaves + coriander Leaves - few or Drumstick leaves.

Method:

Soak the rice and dhal together for 4 hours. In a grinder, add the chillies and fennel seeds.

Once they are grinded well, add the rice and dhal. Grind it to a smooth batter.

In a kadai, heat 1 tsp of oil and add the items mentioned for seasoning.

Saute well till the raw smell goes off. Mix this with the batter, add salt and mix well.

The batter should be little thinner.

Heat the tawa and prepare adai's out of this batter.

If you add drumstick leaves, the taste will be heavenly.

I am sending this Arisi Adai to the Ravishing Rice event conducted by Nags

This is a sweet prepared only during the "Mattu Pongal", when we used to do pooja for our "Veetu Theivam"(family GOD hehehe). From the morning, we will be preparing only tiffin items for breakfast and lunch. Will start cooking only in the evening. We will do a heavy menu for the offering, which will the standard items every year. This sweet will surely be a part of the menu and this will be the last preparation. We will do the pooja only after 10pm in the night, have dinner after pooja and we will wear the new pongal dress after that only. But being an atheist, me and my chithi(who is also from an atheist family) will taste everything on time, before pooja. After all these hungama, "swamy ther" (Chariot) will come and we will offer this sweet to that god or goddess (i don't know as I will be almost sleeping on that time every year and get scoldings the next day morning). Stories aside, here comes the recipe

Ingredients:

Rice - 1 cup

Jaggery - 1 1/2 cup

Ghee - 5 tbsp

Cashew - few

Raisins - few

Cardamom - 3

Coconut scrapped - 2 tbsp

Method:

In a kadai roast the rice, till it becomes puffed. 

Cool it and grind it in a mixer. It will become like rice semolina. 

Heat a 1 tsp of ghee and roast the cashew and raisins and keep it aside. 

In the left over ghee, add the coconut and roast till golden brown. Keep it aside. 

In that kadai, add the jaggery and 4 cups of water. When it starts boiling, add the rice semolina and mix well, without forming lumps. 

keep on mixing as you do for halwa. Till it becomes thick enough. 

It is usually served ball shaped while offering to god and for us in a bowl with a spoon ;)

I was thinking so long for the Mithai Mela conducted by Srivalli and ended up here. But I missed the deadline, I don't whether she will accept this. 

Continuing my post related to chitra pournami, I am posting this tamarind Rice. Please do take some time to read my post on chitra pournami. 

Recipe for Tamarind Rice

Ingredients

Cooked Rice - 1 cup

Tamarind - Big lemon sized

Red Chillies - 10

Mustard Seed - 1 tsp

Urad Dhal - 1 tsp

Aesfoetida - 1/4 tsp

Channa Dhal - 1 tsp

Groundnut - 1 handful

Cashew - few

Curry Leaves 

To Grind

Fenugreek Seeds - 1 tsp

Red Chillies - 4

Mustard - 1 tsp

Method:

Cook the rice with 1 tsp of gingelly oil added. 

Cool down the rice in wide vessel.

Dry roast the items mentioned to grind and grind it to a smooth paste.

Take a thick extract of tamarind juice and add turmeric powder to it. 

In a hard bottomed kadai, add this tamarind juice and keep stirring, till the raw smell goes off and thick base is got. 

In a wok, heat 3 tbsp of gingelly oil. Add all the seasoning items one by one and saute till the groundnut and channa dhal are fried properly. 

Add this seasoning and ground powder to the cooled rice and mix well. 

Add a little tamarind paste and mix well. Add salt and check for the taste. 

Accordingly adjust the tangy or spice level. If you feel its not so spicy, you can roast few more chillies in gingelly oil and add to it. 

Serve it with potato chips or plantain chips. 

I prepared this for the first time and it really came out well. And am happy as my kid liked it so much. I prepared this along with baby aloo kurma. 

Ingredients:

Jeera Rice - 2 cups

Coconut Milk - 4 cups

Ghee - 2 tbsp

Cinnamon - 2 sticks

Cardomam - 2 

Clove - 2 

Ginger Garlic Paste - 1 tsp

Onion - 1 sliced

Bay Leaf - 1

Pudhina Leaves - 1 handful

Method:

Extract a thick coconut milk fresh. Wash the jeera rice and drain the excess water. 

In a kadai, add 2 tbsp of ghee and add the bay leaf, cinnamon, clove and cardamom. Then add the onion and saute till it becomes translucent. 

Then add the ginger garlic paste and saute till the raw smell goes off. 

Add the rice and the coconut milk. I used microwave cooker for cooking. Microwave it till it gets cooekd well. Add the pudhina leaves at the end before serving. 

Serve hot with veg or non veg kurma. 

I am sending this to Flavoured Rice event which is an extension of COT-Powders Event hosted by Kadumanga

Coming home late from work and thinking of what to prepare for dinner is always a headache for me. Every week I will get veggies, cut them and store them. This always helps to me add veggies to any dish i prepare. I will take a handful of cut vegetables and add it to the upma, or curry for chappathi. This time I had some leftover rice and few veggies alone. So I prepared this quick fried rice. 

Ingredients:

Leftover Rice - 1 cup

Vegetables - 1 cup (I had carrot, beans, cabbage...if you have more like peas, cauliflower also will do good)

Ginger Garlic and green chillies paste - 2 tsp

Onion - 1 

Garam Masala Powder - 1/2 tsp

Pepper powder - 1/2 tsp

Method

In a kadai add 2 tsp of oil and add the onion. Saute them till translucent.

Then add this paste and saute till the raw smell goes off

Add all the powder, salt vegetables and mix well. Close it with a lid and allow it cook in a lower flame. As i have finely cut all the vegetables, it will take only less time to cook. 

Once they are half cooked add the rice and mix well. Close with a lid again. 

Garnish it with coriander or pudhina leaves. 

That's all its done, serve hot with raitha and potato chips. 

I am republishing it for Flavoured Rice event which is an extension of COT-Powders hosted by Kadumanga

All experienced cooks....don't blame me. I am posting this only for novice to kitchen. I have been constantly asked by many of my friends to post the procedure for spongy idlys. Its especially for them. When it comes to idly batter, it differs from state to state. Here I will tell about the Tamilnadu style of preparation. 

Ingredients:

Par Boiled Rice/Idly Rice - 4 cups

Urad Dhal - 1 cup

Fenugreek - 1 tsp

Salt(Crystal) - 1 handful

Method:

Soak all the ingredients separately for at least 5-8hrs.

In the grinder, grind either the rice first or the dhal and fenugreek together first. Its nothing to do with grinding order. Usually what i prefer is to grind the dhal first then the rice as it will be easier for me to wash the grinder later. 

Once you grind both mix them together well along with salt. To test whether they are mixed well, take a handful of batter and pour from some height as shown below.

The batter should flow evenly. If it is not mixed well, it flow part by part. 

Keep it aside by sprinkling some water over the top of the batter. Close it with a lid, don't close it tightly.
Allow it to ferment for 8 hrs. 

The next day when you open it the batter will raised a level above. 

Mix it slightly with a ladle. Take a scoop of it and put it in the idly maker. Spongy idlys are ready to serve with chutney/sambar.

Tips:

Batter depends on the rice and dhal you use. Suppose if the dhal is yielding more batter then reduce the amount of dhal you soak and the other way round too. If the idly is sticky, then you can add 1/2 cup of raw rice while soaking. Little bit of analysis will do. 

While grinding, be conscious that the batter should not be heated up. Otherwise you can use your idlys to hit anyone. 

Whiel mixing the batter should not be too thick or too watery. Take care and prepare spongy idlys. 

I am sending this to Lentils Mela conducted by Ashwini. I believe it suits the bill. 

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As this is the tomato season here, we are preparing so many dishes out of tomato. Tomato is my favourite, even when the season is not there I use of plenty of tomato. Its better to use tomato in the place of tamarind. Here is the recipe for tomato Rice

Ingredients

Rice - 2 cups(I used Basmati)

Tomato(Fully Ripe) - 7

Onion - 2 sliced thin

Green Chillies - 2 split

Ginger Garlic Paste - 1 tbsp

Cinnamon clove and fennel seeds -  as per your spice level

Ghee - 2 tbsp

Chilly Powder - 2 tsp

Turmeric Powder - 1/2 tsp

Salt - as per taste

Method

Soak the Basmati Rice for 15 mins

In a kadai, heat the ghee and add the spices and onion. Saute well till it becomes translucent. 

Then add the ginger garlic paste and saute till the raw smell goes off. 

Then add the tomatoes and saute till it becomes soft. Add the powders and mix well. 

Now add the rice and mix well. 

If you like you can also add coconut milk. Otherwise add the required water and salt. Mix well and transfer the contents to a rice cooker. 

Once cooked garnish it with pudhina leaves. Serve hot with onion raitha. 

I am republishing it for Flavoured Rice event which is an extension of COT-Powders hosted by Kadumanga

When I was so young, I read a recipe from a famous magazine. I still remember the name of the recipe "Groundnut Rasagulla". I tried it out and it turned out to be a super duper flop. From that time i made a decision that i should never try recipes from magazines. Last time when my MIL came here, she brought the magazine Aval Vikatan. They give a small recipe booklet along with that. I was just flipping the pages and I found this recipe. It appeared so easy, hence I thought I can give a try (To test whether the magazine recipes are really worth trying at least now ;)). Tried it out and it turned out so well. So some magazines gives the true recipes too ;)

Ingredients:

Basmati Rice-2 cups

Vegetables minced- 2 cups (I added carrot, beans, potato, cauliflower, green peas, mushroom and paneer)

Ghee - 2 tbsp

Curd - 1/2 Cup

Coconut Milk - 1 cup

Onion - 1 minced

Tomato - 1 minced

Green Chillies - 2 diced

Mint leaves - 1 handful

To Grind:

Cardamom - 2

Clove - 2

Cinnamon - 2

Red Chillies - 8

Green Chillies - 4

Ginger - 1 inch piece

Garlic - 10 pods

Fennel - 1 tsp

Cashew - 10

Method

Grind together all the items mentioned to grind, to a smooth paste. 

Soak the basmati rice for 15 mins

In the kada, add the ghee and add a bay leaf and other spices like cinnamon and clove.

Add the onion and saute well till they become translucent. Then add the chillies and tomato.

Now add the ground masala and saute well, till the raw smell goes off. 

Now add the vegetables and mix well. 

Add the rice and rest of the items and mix well. Transfer the contents to a rice cooker and add the required water(1 1/2 cup is enough as water is already there in coconut milk and curd).

Once the rice is cooked well, garnish it with mint leaves and serve hot with onion raitha. 

I am republishing it for Flavoured Rice event which is an extension of COT-Powders hosted by Kadumanga

Pongal is an unavoidable dish for Tamilians and must present dish on a wedding or function feast. Its an easy dish to prepare when the crowd is more at home. Pongal is my all time favorite. Whenever we go to a restaurant in Tamilnadu, my default order will be for pongal vadai. Now its my kid's most favorite dish. So it has become mandatory for me to prepare it for my kid. In my family only, I can get different recipes for this dish. My mom, my MIL, periamma each one have their own way of preparing it. Here am posting my own way of preparing it. Its big headache in my house that I love to have with coconut chutney and my husband loves only with sambar. So I have to prepare both, as I hate to have it with sambar. It always happens for every dish. 

Ingredients:

Raw Rice - 1 cup

Moong Dhal - 1/4 cup

Water - 5 cups

Milk - 1 tbsp

Salt as Required

Seasoning

Ghee - 4 tbsp

Pepper - 1tsp 

Cumin - 1tsp 

Aesfoetida - 1 pinch

Cashews - as you like

Ginger - 1 inch

Curry Leaves 

Coriander Leaves

Method:

In the pressure cooker, add the washed rice, dhal and water. Pressure cook it for 4 whistles and in lower flame for 5 mins. Don’t add salt as it may not get cooked well. 

Once the pressure is released, check for the consistency. It should be very smooth and tender. Add the salt, milk and mix well. 

Crush the pepper and cumin coarsely. This I will do because, my hubby will keep aside all the pepper corns. It is good for health and I am forcing that. Also this will add up the flavor. 

Also in a mixer crush the ginger well, without adding water. 

In a kadai, add the ghee. Once its heated well, add the cashews. Once it turns light brown add the ginger and rest of the items for seasoning, except the leaves. 

Transfer this to the pongal and mix well. Now add the leaves and mix well. That’s it...Yummy pongal is ready. Serve hot with coconut chutney and/or Pasiparuppu sambar, Ulundu vadai. 

Starting from my school days, till date this is my all time favourite dish to carry for lunch. But my husband doesn't like this much, hence I stopped preparing this. This time he himself asked me to prepare this and pack it for lunch. Happily I prepared with the same side dish which I used to carry during my school days. When I was doing my 10th grade, i used to leave home at 6 in the morning and mom used to pack my breakfast, lunch and send it to me through my junior friends. Breakfast though will get over during class hours itself. And only we will have our lunch alone in a formal manner. Like a galaxy, each tiffin box will be revolving around the people, no one will have their own box alone. It will be huge fun to sit, chitchat, complain about teachers,friends....so much of fun. Its always good to remember those precious school days. 

Come back from your sweet memorable school days and have look at my coconut rice

Ingredients:

Coconut Scrapped - 1 cup

Mustard seeds - 1 tsp 

Urad dhal - 1 tsp

Bengal Gram dhal - 1 tsp

Aesfoetida - 1 pinch

Curry Leaves

Green Chillies - 4

Red Chillies - 4

Method:

Scrap the coconut using the scrapper. I have seen people, who feel lazy to scrap, cut the coconut and grind it dry in a mixer. This way if you do, the taste wont be good. 

In a kadai, add 1 tsp of oil. Add the Mustard seeds, Urad dhal, Bengal Gram dhal, Aesfoetida.

Once the dhal are fried enough, add the green chillies and red chillies. 

Switch off the stove and add the coconut. Don't fry the coconut as it may start leaving oil. 

Cook the rice and cool it in a big vessel. Add coconut seasoning to the rice and mix by adding salt. 

I love having it with potato fry. I have taste few more versions of coconut rice, in which they use Cinnamon and cloves. But I never like those ones. This is so simple to make and delicious to have. 

This is my Favourite and am dedicating this to me alone ;)

This coconut Rice enters Just For You an event hosted by Alka

Yesterday we celebrated Karthigai Deepam at home. Lord Murugan was born in this month and the whole of this we will be lighting lamps(Agal Vilakku) at home and yesterday is Thirukarthigai, for which we will decorate the house with many lamps.  In the evening a Jyothi called "Annamalai Jyothi" will be lighted at Thiruvannamalai, which we never miss to watch it in TV. It wil very tough to go to Thiruvannamalai during this day, as the town will be loaded with crores of people from the entire Tamilnadu. 

A small story is associated with this: Once Brahma and Vishnu had a conflict on who is having more power. At that time Lord Shiva appeared infront of them in the form of a Jyothi and asked them to find the start and end of his form. Brahma went in search of his start, in the form of a swan and Vishnu went in Search of Shiva's End in the form of a Pig. Both of them couldn't succeed in their attempts and Lord shiva appeared as a jyothi in Thiruvannamalai hill. 

Hence in this day, we were lighting so many lamps to appreciate Lord Shiva's Presence in all the homes. Here is a small view on my decoration on lamps

On this day we will fast from the morning and prepare the food in the evening. After completing the pooja and offerings to GOD, we will see the lamps glowing and then only we will have our food. On this special occasion the food also will so special. I prepared Sakkarai Pongal, Aviyal, Avarakkai Sambar, Vazhakkai Varuval, Rasam and Pappads. 

Here I will Share the recipe for Sakkarai Pongal. 

Ingredients:

Raw Rice - 1 cup

Moong Dhal - 1/4 cup

Milk - 1 tbsp

Ghee - 2 tbsp

Jaggery - 1 cup

Coconut - 1 tbsp

Cashew and Kismis - few

Elachi Powder - 1 pinch

Method:

Pressure cook the rice and dhal. Once the pressure is released mash it well by adding milk and 1 tbsp of ghee. 

Mix the jaggery in 1 cup of water and heat it till 1 line consistency. Filter it to remove any iron or mud particles. Add this filtered jaggery syrup to the mashed pongal and mix well uniformly. 

Roast the coconut in ghee and keep it aside. Then roast the cashew and kismis in ghee. Add all these things to the pongal. 

Mix well and serve hot. Hope you all enjoyed the festival. 

I am not a die hard fan of appam. Still its my husband's favourite, hence I just gave a try with my mother in law's guidance. It came out pretty well. Its so good for health, as it is a very light food and easy for digestion. Moreover we will take it with Coconut milk which inturn will cure any stomach ulcer. 

Whenever my mom prepare it at home, I will have one or two appams with so many comments 

(negative alone) on my mom's preparation and will be teasing her by giving suggestions to 

improve her cooking. My mom will be irritated with mine and my sister's comments and we 

will be happy on that. Its not the case with appam alone, but with all her cooking. She is an excellent cook, but we have never admitted the fact. Why I am telling this story is... when I entered into kitchen, cooking for someone else, and when I received the same teasers, I am realizing how it would have been for my Mom. This time I have made so much of effort to get this appam done. Hence when my effort was teased, I felt its "a ball bouncing back". Its all a fun filled pack of our lives. Ok lets get into the recipe for Appam. 

Ingredients:

Raw rice - 2 cup

Par boiled Rice - 1/4

Urad Dhal - 1/4 cup

Aval - 1/2 cup

Coconut milk - 1/4 cup

Soak all the rice and dhal together in water for 4 hrs. Soak the aval seperately for 1/2 hr. Aval should not be soaked long. 

Grind all the soaked ingredients together to a smooth paste. 

Transfer the contents to a bowl, add salt and mix well. Close it with a lid and allow it to ferment for a 8 hrs atleast (it again depends on the temperature around)

Run the empty grinder with the leftover batter by adding one cup of water. Take that water mixed with batter and allow it to ferment seperately. 

After fermenting, you can see the batter rise up to a level above. In this stage you add the coconut milk, the fermented water and mix well uniformly. 

In the Appam kadai, pour one laddle of batter and rotate the kadai, so that the batter spreads through the kadai evenly. 

The bottom most portion of the appam should be thick (like idly) and above portion should be crisp enough (like dosa). 

Thats it, our appam is done and it can be served hot with coconut milk and/or with any kurma. This time I prepared a plain onion kurma along with coconut milk. 

I didnt take the snaps for the batter preparation, fermentation and all, as I didnt have much faith on the outcome. It came out well, hence displaying the final output alone. 

Bare with me. Enjoy the appam displayed HEHEHE.

After the long trip for my sons birthday celebrations, I am back to work. Hence a long gap in updating the posts. The celebrations went well, slightly spoilt by the heavy rains in chennai during that time. My work is too heavy nowadays, thats all due to the fall back in the IT industry. Whatever may be, life has to go on. Ok here comes the recipe for Green Peas mushroom pulao. 

Ingredients:

Basmati Rice - 2 cups

Green Peas - 1 cup

Mushroom(Minced) - 200 gms

Onion (Big) - 1 minced. 

Green Chillies - 2 slightly cut in the middle. 

Cinnamon - 2 

Clove - 2

Bay leaf - 1 (I don't like it so i didn't add it. If you like, you can add it)

To Grind:

Pearl Onion- 20

Garlic - 20

Ginger - 1 inch piece

Green Chillies - 10 (depends on your spicy level)

White Pepper - 1 tsp (I had white pepper, if don't have you can add, black pepper even)

Method:

Grind all the ingredients mentioned to grind, to a coarse paste. 

In the kadai add 1 tbsp of ghee and add the cinnamon and clove.

Add the onion, green chillies and saute well. Once  the onion becomes translucent, add the ground paste.

Saute well till the raw smell goes off, add the mushroom and green peas. 

Add the basmati rice and saute well for sometime. 

Transfer the contents to a cooker (electric rice cooker will do good) and add the water, salt and 1 tsp of ghee. Cook it for 10 mins in low flame after the first whistle. 

Serve hot with onion raitha or veg kurma. 

This is the first Non-Veg entry in my blog. We occasionally prepare non veg at home as my inlaws are pure veg. My mom really prepares good non veg that too if its for a crowd. she prepare dum biryani well, but only when it is prepared in bulk.  Otherwise she will prepare it with cooker alone. Coming to the recipe, 

Ingredients:

Chicken - 1/2 Kg

Basmati Rice - 1/2 kg

Curd - 4 tbsp

Chilly Powder - 1 tbsp

Ginger Garlic Paste - 1 tbsp

Cinnamon - 3 sticks

Clove - 3

Bay Leaf - 1

Onion(Big) - 1

Tomato - 1

Green Chillies - 2

Ghee - 4 tbsp

Salt to taste.

Method:

Get the chicken, clean it with water for atleast 5 times properly. Marinate it with half of the ginger garlic paste, curd, chilly powder and half of salt for atleast 1 hr.

Soak the basmati rice in water after washing it. In the kadai, add the ghee and roast cinnamon, clove, bay leaf, then add the onion and saute it till it becomes translucent. 

Add the remaining ginger garlic paste and saute well. Once the raw smell goes off, add the tomato and saute till it gets cooked well. 

Add the marinated chicken and saute well till the water oozes out of the chicken pieces. Add the Rice and mix well (take care not to break the rice). Add the 3/4 ltr of water (2 cups of basmati rice needs 3 cups of water). 

Actually I Prepared this in Microwave, so if you are doing it in Microwave, add the contents and required water in microwave cooker and cook it in high for 20 mins. 

If you are doing it in cooker, add the water and cook it for 5 mins in low flame after the first whistle. 

Serve this delicious chicken biryani with mutton kurma or/and Onion Raitha. 

This is an second entry to Srivalli's Rice Mela

Mutton Kurma...

This time I prepared mutton kurma with this. That is so simple, Add the mutton(1/2kg), ginger garlic paste(1 tbsp), cinnamon(2), clove(2), pearl onion(20), tomato(2), chilly powder (1 tbsp), coriander powder (1 tbsp) salt and 1 cup of water to the cooker and cook it for 15 mins in low flame after first whistle. Grind the coconut and khuskhus to a smooth paste. Once the pressure is released, add the ground paste and cook for 5 more mins. Done with your mutton kurma. Make it little thin if you are going to serve it for biryani, or else make it thick if you serve it with white rice. 

This rice has a special attachment in my heart. My mom prepared this rice for my valaikappu function for the first time and has never tried this before. But for my surprise, everyone was asking me for this recipe and who has prepared this. It was so excellent and the flavour of the food was also marvellous. This is an easy to make recipe which can be packed for lunch for school kids. Its really good to use pudhina atleast once in a week, as it is rich in calcium. Ok here comes the recipe. 

Ingredients:

Rice - 2 cups

Pudhina - 1 bunch sorted. 

Green Chillies - 7 can be more if you want it too spicy.

Lemon - 2

Channa Dhal - 1 tbsp

Urad Dhal - 1 tbsp

For Seasoning:

Mustard Seeds - 1 tsp

Red Chilies - 3

Aesfoetida - 1 pinch

Curry Leaves - few

Method:

Sort the Pudhina leaves, wash it and dry it in a cloth to get rid off the moisture. 

In the Kadai, roast the Green Chillies, urad dhal and channa dhal in 1 tsp of oil and keep it aside. 

In the same kadai add the Pudhina leaves and roast well. 

In the mixer first grind the pudhina leaves and green chillies alone without adding water. Even the mixer should be dry. 

Once they are grounded coarsely, add the dhals and grind once. The dhal should not get fully ground. 

Cook the rice and cool it so that the rice gets seperated which is very good for variety rice preparations. Even while cooking if you add 1 tsp of gingelly oil the rice will be cooked well and they will be seperate. 

In the kadai, add 2 tbsp of gingelly oil and season it with the items for seasoning. 

Add the ground paste and saute well and switch off the stove.  

Mix the rice with this paste and mix well so that the paste gets evenly spreaded. 

Add salt according to your taste and serve it with potato chips or plaintain chips. 

I am sending as an entry for the Rice Mela conducted by Srivalli.

I am republishing it for the Flavoured Rice event, which is an extension of COT-Powders hosted by Kadumanga