Mexican Rice

Wishing everyone a very happy and safe holi ,also a very happy international women's day ,hope you all have a colourful life .To celeberate this holi i made mexican rice and bread halwa , i tried both the dishes for the first time and this rice  recipe i noted down while i was going through the bangalore times newspaper and the bread halwa recipe is taken from Sailu's blog.Both the dishes were quite interesting and easy to cook,i hardly took any time for dishing them out.The lovely aroma while making this rice makes u nostalgic and the flavour is just mind blowing.

approx for 3-4 ppl
ingredients :
11/2 cups rice ( washed & soaked )
1 big red bell pepper,cubed
2 tomatoes,cubed
1 small onion,sliced
5-6 cloves of garlic
4-5 dry whole red chillies
1 small carrot peeled,shredded
salt to taste
2 tbsps olive oil
method :
Heat 1 tbsp of oil ,add garlic,dry red chillies ,bell pepper  and tomatoes.Saute them on high till slightly charred.When cooled down grind them into a paste.Heat rest of the remaining oil ,fry onions ,add rice and ground paste and fry for few seconds,add carrots,salt and water.Cook rice till done or you can pressure cook the rice.Serve hot with raita or some veggies.

vanghi bhaath /eggplant rice

A traditional spicy eggplant  rice with a blend of spices infused to give a deep flavour and amazing aroma ,this rice is very simple and easy peasy to make ,most common in karnataka state of India, years back after my marraige when  i moved  from mumbai to bangalore,this dish was so very new and unique to me but now its one of the most common dishes i make regularly in my kitchen,i usually make when i feel lazy to cook.

ingredients :

2 cups rice

1-11/2 cup bite size eggplants / brinjals / baingan ( any variety can b used )

2-3 tbsp chopped capsicum

1 small onion chopped

2 tbsp vangi bhaath masala pwd ( i used ready store bought  )

1/2 tsp mustard seeds

1/2 tsp red chilli pwd  ( optional )

1/4 tsp garam masala ( optional,i always add though )

1/2 tsp turmeric pwd

2 tbsp oil

salt to taste

lemon juice to taste

corriander leaves to garnish

method :

Cook rice and keep it aside.Heat oil in a pan,splutter mustard seeds .fry onions till transluscent,add capsicum and eggplants,fry till both are tender enough.Add chilli pwd,salt,garam masala ,turmeric pwd and vanghi bhath masala pwd .Add cooked rice and mix well .Garnish with corriander leaves and squeeze in some lemon juice and serve hot with raita /yogurt.

tawa pulao, a tried & tasted dish !

In this blogosphere, more or less we all know this month is the tried & tasted dishes from the very vibrant AIPI's blog,the usmasala chef :),I am overwhelmed to try some of the dishes from one of my favourite blogs,i  have been eyeing her blog for an year now but really never had a chance to make , now im njoying this since i have a wonderful opputurnity to make all those bookmarked recipes and will definately not let it go..:).So here is my first dish ,tawa pulao ,i tried this as in the past i never  made this pulao and was very keen to try a different flavoured rice and was really looking forward to know how a rice would taste with our very favourite and authentic street food ,paav bhaji masala.And to be very honest i just njoyed every grain of this pulao.Mmmmm still my mouth is watering with the flavour of the fantabulous multi-spiced paav bhaji masala...yumm !Thanx Aipi for sharing such wonderful and deluctable dishes with us and needless to say im sending this pulao to Priya for hosting T&T event which was started by Zlamushkha and now owned by Lakshmi.

original recipe is here.
approx for 2-3 ppl

ingredients :

2 cups basmati rice

1 cup mix veggies (  potatoes,carrot,brinjal,beans,cauliflower,peas ,capsicum etc)
1 tsp red chilli pwd
1/2 tsp turmeric pwd
2-3 tsp store bought paav bhaji masala (i used everest, adjust acc to your taste )
2 tbsp oil
a pinch if hing/asafoetida
1/4 tsp cumin seeds
1 onion chopped
1 tomato chopped
2 tsp ginger -garlic paste
salt to taste
lemon juice to taste
chopped corriander leaves for garnishing

method :
Cook rice and spread it ( the grains should be seperated ),let it cool down.Meanwhile heat oil,splutter cumin seeds,add hing,onions,salt and turmeric powder.Fry onions till transparentadd ginger garlic paste,tomatoes.Cook for few mins,add all the veggies and cook till tender.Add red chilli pwd and paav bhaji masala and fry for 2 mins,then add rice and mix well.Squeeze in some lemon juice and cover and cook rice for few mins.Turn off the flame ,garnish with corriander and serve hot !

korma rice

A big apologise from me as i was irregular and unable to blog and visit my blogger friends daily, as here in australia summer season was on ,unlike all the other countries, where they r hiding from snow falls and cold winds.My daughter was having long summer vacation for about 2 mths which  now came to an end  for good ;) ...trust me she is a big monkey i would say,she drives me crazy when she is at home all the time ,i was going nuts and moreover my laptop was going for a toss ,its completely crashed now and i am hunting for a new one.I wud be glad if anyone can  advice me for buying a new laptop...toshiba,hp,dell,lenovo,,asus,sony vayo,samsung..etc..etc..which one wud b better in all means.??..my previous one was Hp and it was my companion from the last 31/2-4 yrs so just confused wether i shud buy the same or some other will be better ...?? .Neways its been more than a month i posted any recipe as my hubby's laptop is not for a personal use,it is provided by office and he really didnt wanted  me to use it for hours and continue blogging , i  was  only checking my mails and sometimes facebooking  ,usually he is busy with his laptop even after office hours and so i hardly get it free to use it but today he had gone outskirts of melbourne to attend a clients party and i literally made full use of his laptop with ofcourse by his permission :) and sat for a couple of hrs after a month or so and had an oppturnity to  post this much delayed dish which i eagerly wanted to post since long.I am so happy to post recipe after a month and will oon continue blogging as soon as i get a new laptop.Coming towards today's recipe,iam posting korma rice  which my friend mamta (deshmukh) made for us when i came back from india and  after settling down in few days i heard this recipe from her on phone and little bit i added my own flavours and style to set this beautiful dish.It was just too filling and delicious on its own,no side dish is required with this heavy,creamy,vegetable -full of dish.I can say it was a complete one- pot -meal types.Thank u so much dear for sharing this dish with me.

approx for 3-4 ppl
ingredients :
2 cups basmati rice
2 cups mix boiled veggies ,bite size(cauliflower,potatoes,peas,french beans,capsicum)
2 tbsp fried paneer cubes ( optional )
3/4-1 cup fresh cream
salt to taste
1 tsp red chilli pwd ( add more or less acc to ur taste )
1/2 tsp turmeric pwd
1-2 tsp garam masala
1-2 cloves
1 cardomon
1 small stick of cinnamon
1 bay leaf
2 tbsp tomato paste
to grind :
1 large or 2 medium sized onions
2-3 garlic cloves
1 small piece ginger
for korma paste :
21/2 tbsp cashew nuts
2 tbsp poppy seeds / khuskhus
method :
Cook rice and take care not to overcook it,all the grains should be seperated enough ,spread the cooked rice in a flat dish or thali to prevent sticking to each other and let it cool down completely.
Soak cashews and poppy seeds for an hour and grind into a thick paste and keep it aside.
Grind onions,garlic and ginger into a paste .Heat oil ,add bay leaves,cloves,cardomons,cinnamon and saute ground onion paste till transparent.Add tomato paste and fry till it leaves oil from the sides.
Pour the cashewnut paste and fry continuosly till the pan/kadhai  leaves oil .
Add boiled veggies ,paneer,salt,turmeric,red chilli pwd,garam masala and mix well.Add the cream  and mix everything together nicely so that the vegetables are fully coverd with ground paste and cream.
Simmer it for a while and start layering the korma rice.
For layering or setting the dish :
Take a baking dish,spread half of the rice evenly on a level then top it with half of the vegetable korma in the same manner,again top it with the left over rice and finally spread the other half of korma gravy and bake it in a preheated oven for 8-10 mins at 200c.
pls note :
The pictures above are before baking and was not able to take the pics after baking as my guests had come,i layered and kept ready and had  baked when they were about to eat rice so that it was piping hot and not lost its flavour and aroma.
You can adjust the quantitiy of cream to make the gravy / korma in pouring consistency or to avoid more cream can use little water .
Actually i was short of gravy so you can see in the 3rd pic,i have not spreaded it completely (only in the centre )and not in level but the top layer should be evenly and fully covered with gravy.
Also you can cover the dish with aluminium foil while baking to avoid the crispyness of top layer ,and i preferably didnt cover as i love that top baked crust very much :)

broccolli rice

Few days back one of my friend had given me brown basmati rice ,she didnt like the taste and she gave the whole 1- 1/2 kg pack to me saying that she was sure i would make good use of it ..thanks to my blogging :-) ,and since then i was planning to use that in my meal,also i had a whole head of broccoli lying in my fridge since long and to be very frank it was turning little yellow as it was a week before i bought it and never used it so i wanted to use it immediately or else i would have ended up throwing it into my trash bin which i hate to do so.This is how the broccoli rice was invented ,overall it came out as an easy ,simple recipe and was quite healthy and nutritious and a low calorie dish,this rice goes very well with any curry or dal.Sending this to torview toronto for her festive rice event,akila's event dish name starts with :B and to priya for guest hosting low oil/low cal event,an "only" series started by pari.

ingredients :

2 cups brown basmati rice ( any rice can be used if u dont have brown )

1 broccolli,florets seperated

1 large onion chopped finely

2-3 colves of garlic,grated

1 clove and 1 cardomom pod

1 tsp cumin seeds

2 tsp garam masala 

salt to taste

1 tbsp oil

chopped corriander leaves for garnishing

method :

Wash and cook rice till tender.Boil broccoli florets in a pan using very little water (i dont throw that water instead i use it while making my chapati dough or in soups),strain the water.Heat oil in pan,add cumin seeds,let it splutter ,add clove and cardomom,add garlic and onions,fry onions till transluscent ,add broccolli florets and toss well.Add  rice ,salt and garam masala ,mix well ,garnish with corriander leaves and serve hot.

 

chinese fried rice

:

This chinese fried rice is in my continuation post of chilli paneer,it was to be posted long before but some other important drafts were posted in between,anyways have so many due incompleted drafts ,i really wonder when will post them :P, few of my friends wanted this recipe since long and so finally i am posting it today,hope u gals like it !This rice is off to akheela's festive rice event.

2 cups basmati rice/long grain rice soaked for half an hr.

1 cup cabbage,finely sliced

1 carrot julienne

1/2 capsicum thinly sliced

handful of french beans,cut diagonally

2-3 spring onions,finely sliced

2-3 cloves of garlic,finely chopped

2 tbsp chilli sauce (adjust acc to taste )

1 tbsp soya sauce

1-2 tsp vinegar

salt to taste

black pepper to taste

2 tbsp oil

method :

Cook rice in an open pan with 10 times more extra water,add little salt and oil in the pan.After the rice is done ,strain the water completely and pass through cold running water for few seconds,drain completely and keep aside.(dont overcook the rice and make sure you stir at intervals when cooking the rice,the rice grains should be seperated ).Heat oil in wok ,on high flame ,add garlic and all the vegetables,stir fry for 3-5 mins,add all the sauces,salt and pepper,mix well,add cooked rice and toss well.Serve hot with manchurian or on its own.

carrot rice from dilse :P

Carrot rice ,i had first tasted at my friends place few days ago,since then i was planning to make but somehow  it just escaped through my mind and suddenly when i was going through divya's dilse blog,again i saw this rice variety in her recipe list and was excited as this was a better version with ginger -garlic flavour in it,i thought i should give it a try this time and  made for our dinner,the best thing about this rice is ,its very simple and easy to make yet very healthy , beautiful colour and was kinda very fresh,i thank her for this delicious and wonderful recipe.I made mirchi ka salan with this rice and so was short of green chillies hence i added little red chiili pwd and garam masala to balance the spicyness init,rest all the ingredients are same,also this rice can directly made in pressure cooker as divya had made this rice in the same but i cooked the rice seperately as i usually cook rice with extra water and then straining and using it so that we dont consume extra carbohydrates  :P,this is my entry for this month's tried and tasted event  hosted by champa of verastile kitchen started by zlamushka.

ingredients :

2 cups basmati rice

1 cup grated/shredded carrot

1 medium size onion chopped

1 tsp red chilli pwd

1 tsp garam masala

1 tsp cumin seeds

1 tbsp ginger garlic paste

salt to taste

2 tbs oil

cilantro for garnishing

method :

Wash and cook rice seperately ,heat oil,add cumin seeds,let it splutter,add ginger-garlic paste,saute for a while,add chopped onions and fry till transparent.Add grated carrots,chilli pwd,garam masala,salt and fry till carrots are tender and cooked.Mix in the rice and gently stir with the paddle or a fork  so that the carrots are evenly spread with the rice,garnish with cilantro and serve hot.

Also sending this to vegetable marathon -carrot event started by silpa and hosted by pj for this mth and to sara for hosting think spice-think garam masala event started by sunitha

reposting : pongal

My husband is very fond of this pongal ,even during his b/f or rather any of his meals he can eat this though i am not so fond of it ,but i learned this dish from a tambrahm friend of mine and she says this is the actual style of making pongal whereas i use to make it in some different style but eversince i tried her recipe my hubby and daughter simply love to have it.Sending this over to priya's CWS-CUMIN SEEDS event hosted by SARA for this month.Also sending this to padma for hosting this mth's cws-pepper event started by priya.

ingredients :
1 cup rice

1/4 cup split yellow moong daal
salt to taste

1 tbsp ghee
2tsps grated /finely  chopped ginger

1tsp crushed pepper corns
1 tsp cumin seeds
1/2 tsp hing/asafoetida pwd
1/4 tsp turmeric pwd
3-4 curry leaves
few broken cahsew nuts ( optional )
5 cups of water
2 tsp oil
method :
Wash and soak daal and rice together for 15-20 mins.Pressure cook daal rice and salt adding water and take 3-4whistles or till the rice is more then cooked ( the rice and dal should be semi solid ).Heat oil,splutter cumin seeds,pepper ,add grated ginger ,cashew nuts .Add ghee,turmeric pwd and hing in the cooked rice-dal mixture,add the tempering into it and mix well.Serve hot with coconut chutney or some more ghee.

jeera rice seasoned with garam masala

Jeera rice / cumin seeds rice is quite a common and easiest rice variety of all , i make it so often with choley,rajma,dal fry or any vegetable gravy ,may be thats the reason i never posted,i really dont know that what is difference between shah jeera/caraway & jeera/cumin,yes ofcourse they both look different  but i can never somehow make out the difference in the taste ,my mom in law always uses shah jeera while making jeera rice as she says in jeera rice  shah jeera is only used but my mom use to make with jeera/cumin seeds only and so im very much use to  this as since chidhood i have been eaten with jeera only ,also have heard some uses special rice called by the name itself jeera rice variety which are short grained but i always use basmati rice....anyways everyone have their own version/method of making,yesterday i had called some friends over dinner and i made this rice with a small addition of the indian authentic seasoning, garam masala ,i wonder what did i thought of when i saw the garam masala  box on my kitchen counter and simply felt like adding to the rice and to my surprise everyone liked it very much  so just thought of sharing this jeera rice  recipe.The menu of the day was chips & dips (guacamole & mild tomato salsa),jeera rice,chana dal,paneer butter masala,plain parathas and my experience of making the turkish delight-baklava ..so do stay tuned with few of these posts coming up soon!!Sending this to SARA for hosting this months CWS-CUMIN SEEDS and PADMA for hosting june mths cws-pepper, event started by PRIYA.

ingredients :

1 cup basmati rice 

2 tbsp ghee

1 bay leaf

2-3 cloves

2-3 pepper corns

2 tsp cumin seeds/jeera

2 tsps garam masala pwd

1 tsp lemon juice

salt to taste

corriander leaves for garnishing

method :

Wash and soak rice for 10-15 mins.Boil rice with enough water,salt and add lemon juice whilst cooking rice so that each grains are seperated ,strain the water and spread the rice in large pan.Heat ghee,add cumin seeds,bay leaf,pepper,cloves and take off from the flame,add this tempering to rice and sprinkle garam masala all over and mix gently.Garnish with corriander leaves and serve with raita or any dal,curries.

bisibele bhat

Bisibele bhat or bisibele huli anna means bisi-means hot + bele -means dal + anna/bhat -means rice = hot dal rice,in other words its more or less like vegetable khichdi,it is one of the favourite and famous karanataka cuisine and i had never had a chance to have this dish till my marraige.My inlaws stay in Hubli,the second largest city of karnataka, though they are not kannadigars but automatically the taste of the state cusine started in their family long back,so it was but obvious after being a part of this family i had to learn some of the famous dishes and one of these are bisibele bhat,which i first tasted  when my mom in law made as it is one of my husbands long time favourite dish,i was really amused by this variety of rice dish and i soon took and saw the long process recipe.Today being sunday suddenly my husband reminded of this dish which he wanted to eat since long but never told about it,ususally he will never ask or demand for any thing whatever i prepare he will happily eat :P but he wished today and i immediately started making in my kitchen,the actual process is little long but since being weekend we had to go out so i invented this method still not hindering the actual taste.

ingredients :
1 cup rice
1/2 cup toor dal
3-4 tsp bisibele bhat pwd
1 tbsp jaggery
salt to taste
1tbsp ghee/oil
1 tsp mustard seeds
1/2 tsp asafoetida pwd
1/4 cup tamarind pulp
4-5 curry leaves
1/2 tsp turmeric pwd
1 cup chopped vegetables ( onions,carrots,peas,french beans,potato etc )
method :
Wash and soak dal and rice together.Heat oil in pressure cooker,add mustard seeds,let it splutter,add curry leaves,asafoetida pwd,tamarind pulp,jaggery and vegetables,add dal and rice together ,add bisibele bhat powder ,salt ,turmeric pwd and mix well.Add 7-8 cups of water and pressure cook.(i had taken 5-6 whistles on medium flame till the rice is ltl mushy ).This rice variety is usually in semi liquid form and  even after done,if required you can add enough hot water to make the desired consistency.The rice will get thickened after it cools down and so it will require some more water accordingly.Serve hot with khara boondi/pickles/raita/chips/farsan /papads etc.

pudina rice

ingredients :
2 cups basmati rice
2 cups fresh mint leaves ( pudina )
1 cup fresh corriander leaves
2-3 green chillies
1-2 tbsp grated coconut
1 pc ginger
2-3 garlic cloves
1-2 cloves
1-2 cardomons
1 tsp red chilli pwd
1/2 tsp garam masala
1 large sliced onion
1 tsp cumin seeds
salt to taste
1 bay leaf
2tbsp ghee
method :
wash and soak rice for half an hr.grind mint leaves,corriander,ginger,garlic ,green chillies,coconut and salt to together without adding water .heat ghee ,add bay leaf,cumin,cloves,cardomon and onions,saute for a while,add ground paste.fry for a while.add all the masalas,rice,ltl salt and mix well.add 4 cups of water and pressure cook till done.serve hot with raita.

peas pulav

ingredients :
2cups basmati rice
11/2 cup green frozen or fresh peas
1 onion finely chopped
2tsp garam masala
1tsp black pepper pwd
salt to taste
1 bay leaf
1-2 cloves
2tbs ghee
finely chopped corriander leaves
1tsp cumin seeds
method :
cook rice and keep aside.if using fresh peas then boil and keep aside or if using frozen then thaw and keep for 5 mins in warm water ,strain and use it.heat ghee,add bay leaf,add cumin seeds,let it splutter,add cloves,chopped onions.saute onions till transparent,add peas,garam masala,pepper pwd,salt and mix well.mix rice and garnish with corriander leaves.serve hot with raita or any vegetable gravy.

vegetable shahi biryani

ingredients:
2 cups basmati rice
2 large onions
2 medium size tomato puree
1tbsp ginger garlic paste
2 cups mixed boiled vegetables ( carrots,peas,potato,capsicum,cauliflower,french beans etc )
11/2 tbsp everest shahi biryani masala pwd
salt to taste
few cashew nuts & raisins roasted in ghee
2tbsp oil
method :
wash & cook the rice .spread & keep it aside.roast cashew nuts & raisins in ltl ghee and keep it aside.chop onions & grind into paste.heat the oil,add onions and ginger garlic paste,saute till leaves oil,add tomato puree,saute till it leaves oil,add salt & biryani masala pwd mix well,add the boiled vegetables and mix well.mix the rice in and gently mix all together.garnish with cashew nuts & rasins ,serve hot with raita or some gravy.

curd rice

This variety of rice is one of my childhood memories,one of my best  friend's mom use to make curd rice with lemon pickle and serve at the end of their lunch / main course,and whenever i use to go at her place i wud eagerly wait and think that when i will be served curd rice and as soon as aunty used to ask me i wud say yes and would cherish like anything,i still cant forget that taste and now im trying to make the same but somehow not able to,i still feel something is missing though my family loves this version of mine,if i go to india will surely go and learn from her.
ingredients :

1 Cup Boiled soft Rice
2-3tbsps of plain yogurt (Curd)

1 Tbsp Oil/ghee
1-2tbsp milk
Finely chopped coriander leaves
1 dry red chillie
1 tsp. urad daal
1 tsp. mustard seeds

1-2 curry leaves

salt

method :

Mix curd and rice together and keep aside.Heat oil/ghee in a pan and add mustard,  and urad daal. When they start popping, add curry leaves,dry red chilli .  Remove from the flame and pour this on the mixed rice and curd . Add salt.Garnish with coriander leaves.serve it with pickle.

tomato rice

ingredients :
2 cups basmati rice
2 chopped tomatoes
1 chopped onion
3-4 curry leaves
1/2 tsp turmeric pwd
1tsp red chilli pwd
1tsp garam masala
1tsp cumin seeds
1tsp mustard seeds
oil
salt to taste
method :
wash and cook the rice.heat oil,add cumin and mustard seeds,let it splutter,add curry leaves and onions,saute for a while,add the tomatoes and all the masalas.fry tomatoes till tender and pulpy.mix rice into it and serve hot.

vegetable biryani

This is a very spicy biryani wherein i have used a ready made biryani masala pwd and also other regular masalas too ,i really like to use spices in my food and so tried making this recipie with lots of spices in my kitchen.i just love this hot biryani.
 ingredients :

2 cups basmati rice

11/2cups mix small pieces vegetables ( cauliflower,french beans,potatoes,carrots,capsicum,peas,etc )

1 chopped onions

1tbsp everest's shahi biryani masala pwd

1tsp turmeric pwd

1tsp red chilli pwd

1tsp garam masala

salt to taste
1-2 tbsp yoghurt

1/2 cup milk

oil

1tbsp ginger garlic paste

method :

wash and soak rice for 10-15 mins.cook the rice ,spread and keep aside.heat oil,add onions,add ginger garlic paste fry for few seconds and all  the vegetables,fry for few mins,add all the dry masalas ,cover and simmer till the vegetables are cooked.add yogurt and milk and mix well.simmer for few mins.add cooked rice and mix well,serve hot with raita.

kabuli rice

I happened to go for dinner at one of my husbands friend's house in bangalore and whose wife is from jodhpur,so in dinner she served us this rice variety which was extremely different & awesome but really didnt had a chance of sharing this recipie with her till now ,and one day suddenly i remembered that rice and whatever taste i could feel i tried adventuring in my kitchen and my husband really loved it,since then i keep making this recipie whenever i expect some close guests and they all shower me by their excellent compliments everytime.

ingredients :
2 cups  basmati rice
1sliced onions
1small potato diced
1small carrot diced
1/2 cup cauliflower florets
1/2 capsicum diced
1tbsp peas (frozen)
1cup thick curd
2 slices of bread each cut into 9 equal pcs
1tsp turmeric pwd
1tsp red chilli pwd
1tbsp garam masala
1tbsp ginger garlic paste
1 bay leaf
salt
oil
method :
wash and cook rice , spread and keep it aside.deep fry potatoes,carrots,cauliflower,capsicum ,lastly bread and keep it aside.fry onions in very ltl oil till it turns dark brown in colour,keep it aside.heat ltl oil ,add bay leaf,add ginger garlic paste ,fry for a while and add peas.cook peas till tender,add all the fried vegetables and masalas to it.add curd and mix well,cover and simmer for few mins.turn off the flame.in the serving bowl spread 1 layer of rice,on top spread the vegetable gravy,sliced onions and some bread pieces.then again spread rice and on top bread and sliced onions.serve hot.

tamarind rice ( puliyograh)

ingredients :
2 cups rice
2tbsp MTR puliyograh pwd
1tbsp tamarind pulp
salt
oil
1/2 cup water
method :
wash and cook the rice.heat oil,add puliyograh pwd,tamarind pulp,salt,water.add rice and mix well.the yummy tangy tamarind rice is ready to eat.

lemon rice

ingredients :
2 cups cooked basmati rice
1/2 lemon
1 tsp mustard seeds
1 tsp urad daal
1 tsp chana daal
2 tsp ground nuts
2-3 curry leaves
1 dry red chilli
1 tsp turmeric pwd
corriander leaves
oil
salt



method :

heat oil.add mustard seeds,let it splutter,add urad ,chana daal,red chilli,ground nuts and curry leaves.add turmeric powder and mix the bolied rice in it.switch off the flame and let the rice cool down for a while.then squeeze the lemon juice in the rice and mix well.garnish with corriander leaves and serve.