Dondakaya Verusenaga Curry

Preparation time : 30 mins

Serves 4

Ingredients:

Donda Kayalu/Tindora - 250gms/1/4Kg - Slit lengthwise

Curry Leaves - 15-20

mustard seeds - 1/4 tablespoon

cumin seeds - 1/4 tablespoon

Turmeric Powder - a pinch

Green Chillis - 2 - Slit lengthwise

Onion - big - finely chopped

Roasted Peanuts - 1/2 Cup

Urad Dal - 1 tablespoon

Red Chilli powder - 3/4 tablespoon

Coriander powder : 1/4 tablespoon

Cumin Powder - 1/8 tablespoon

Garam Masala - 1/8 tablespoon

Salt - as required

Coconut Powder - 1 tablespoon

Coriander leaves - for garnishing

Method:

1. Heat oil in pan, add cumin seeds and mustard seeds and urad dal(allow it to turn red) and saute it.

2. Add curry leaves and gree chillies and saute it for 2 mins.

3. On medium flame, add chopped onions and turmeric powder then saute until onions turn brown then add little bit salt.

4. Add chilli powder, cumin powder, coriander powder and mix well and cook for 4 mins.

5. Add cut tindora and keep stirring them for 2/3 mins. On low flame, Place the lid and cook for 5/6 mins.

6. Add the roasted peanuts and coconut powder and mix. Add garam masala and saute it.

7. Cook on low flame for 4-5 mins without lid. Turn off the heat.

Veg Biryani

Serves 4 : Preparation time 45 mins

2 tablespoons of oil

Spices:
1/2 teaspoon of Shahjeera (Persian Cumin)
1 teaspoon Jheera (Cumin)
3 Cloves
4 inch stick of Cinnamon
1 Black cardamom
2 Green Cardamoms
3 Bay leaves
2 stems of Curry leaves
5 Cashew nuts (Optional)
3 whole dry red chillies
Salt to taste 

2.5 cups of white Basmati rice (soak it)

Vegetables:
1 big onion cut into thin long slivers
1 medium onion cut into thin long slivers (used for garnishing)
4 Green chillies (mild ones) chopped
2 small potatoes diced
1 Carrot diced
1 cup of fresh Green peas
1 small capsicum
1 small bunch of Pudina leaves chopped
1 small bunch of Coriander chopped

Method:

1. Take a large vessel(Or the container of electric rice cokker) and add 4.5 cups of water and bring to boil (this water should be enough to cook the basmati rice)

2. Heat the oil in a pan. Add Shahjeera, Jheera. When they splutter, add cloves, cinnamon, cardamom, bay leaves,
 curry leaves, cashewnuts, dry red chillies and cook until cashew turns light brown.

3. Add the vegetables: Start with Onion, let it get brown a bit and add vegetables including the Coriander & mint. (Set aside a handfulof mint for garnishing.)

4. Add salt and continue cooking, we want the vegetables to be half done.

5. When the vegetables are half done, add the boiling water into them, add the soaked rice, mix it and let it cook until done.
You can cook it in Electric Rice cooker.

6. Once the rice is cooked,Garnish with fried onion & pudina spread all over the surface of the rice.
Squeeze some lemon (to taste) .


Best can be served with a Gravy curry or Raita.

Tomato Roti Pachadi( chutney)

Ingredients:

1 big sized Diced half Ripen Tomato( should be yellowish red) / 2 medium sized tomatoes
3 Tsps Oil
3 spicy green chillies
one small sized fresh ginger 
1 heaped Tsp Cumin seeds
1 Tsp Mustard seeds
1  Tsp Turmeric
1  Tsp Asafoetida
1  Tsp Fenugreek powder(Optional)
1 Tbsp Tamarind paste
1 Tsp or to taste; Salt
chopped coriander
2 Garlic cloves


Preparation:

1. Heat 1 Tsp oil in a pan. Add Cumin seeds,turmeric, mustard seeds, greenchillies and fry them.

2. Add garlic, ginger ( need not paste it), tamarind paste , salt and saute.

3. You can transfer these contents of the oan into belnder jar/mixer jar.

4. Now, use the same pan and add 2 tbsp of oil,then add tomatoes and saute them until tomaotes turn mushy.

5. once, tomatoes are done, add them to the remaining contents in the blender and grind to a paste

6. take the paste into a bowl and server with Idly/dosa or rice.
Add tomatoes, cover and let simmer until tomatoes wither/go tender, but not completely done. Add Tamarind paste and leave to cool.
3. Heat 2 Tsps oil in pan. Add Black Gram and Dry Red chillies. When black gram turns pale gold, add Coriander and Cumin seeds. When Black Gram goes golden brown (dry chillies would be dark brown & giving off an aroma by now), add Mustard seeds, they'll splutter. Switch off flame and add Fenugreek powder, Turmeric and Asafoetida. Leave to cool.
4. Grinding:
First add the spice mix from step 2 and grind. Then add Salt, Sugar and the Tomatoes from step 3 and coarse grind on pulse/whipping mode with quick spurts of power.
5. Mix in the chopped cilantro. Bottle and refrigerate.

Paneer Biryani

Variety tangy biyani made of Paneer(Cottage Cheese). This recipe serves 4.

Basmati Rice – 1 cup ( soaked for 30 mins)
Water – 1 cup
Paneer / Fried paneer – 1 packet cubed
Onion – 1 sliced thinly
ginger garlic paste – 1 tblspoon
Tomatoes – 2 chopped finely
Curd – ½ cup
Ghee – 1 tblspn
Oil- 2 tblspn
Cumin Seeds /Shahjeera – 1 tsp
Turmeric powder – ½ tbl spoon
Chilli powder ( optional) for little spicy flavour– 1 tbl spoon 
Salt -  according to taste
Fried Onions – for Garnishing
khasoori methi (dried Methi leaves)– 2 tlspoons
green chillies – 2 slit
Coriander leaves – for garnishing
Coriander paste (Swad brand)- 2 tblspoons
Mint leaves ( dry leaves or fresh )– 2 leaves
Cinnamon / – 1 small stick
Black Cardamom  – 4
Biryani leaf/Bay leaf – 2 leaves
Cloves  – 4
Star Anise – 1

Preparation:

1. Wash Basmati rice and soak for 30 mins.
2. Fry Paneer cubes in 1 tblspoon of oil if not using Fried Paneer cubes. 
3. In a big vessel/Kadai , heat oil and ghee and add cumin seeds, Cinnamon ,Black Cardamom,Biryani leaf,Cloves,Star Anise and let them splutter.
4.  Add in onions and cook till golden brown. Add with salt and mix well. 
5. Now add ginger garlic paste and fry until raw smell leaves.
6. Now add coriander paste ( or grind bunch of coriander leaves and 2 greenchillies with pinch of salt into fine paste) and mix well. Cook until the paste and the onions mix well.
7. Add slit greenchillies and fry for few minutes.
8. Add in tomatoes and cook till mushy.
9. Add Khasoori methi , turmeric powder, chilli powder and mint leaves.
10. Add in curd and fried paneer pieces and mix well. At this time, the paneer cubes should be well mixed and marinated with the total masala. Keep the lid on the kadai for 2 mins.
11. Now, take the lid off and Add rice and water and gently mix the entire contents with rice and keep the lid on the kadai and cook rice on medium flame. It should take 15-20 minutes to cook the rice.
12. After 20 minutes, take the lid off and check if the rice is cooked. If not, sprinkle little water on the rice and keep the lid and cook for another 5 minutes.
13. You can cook the rice in pressure cooker instead of kadai.
14. Once the rice is cooked, garnish with coriander leaves and fried onions.
15. Serve hot with raitha.

Tomato Rice ( Tomato Biryani)

Another variety flavored rice cooked with tomatoes.

Preparation Time : 15 mins
Soaking Time : 30 mins
Cooking Time : 40 to 45 mins
Serves : 4 to 5

Ingredients:

Basmati Rice - 2 cups
Oil - 3 tblspn
Cinnamon / Pattai - 2 inch stick
Cardamom / Yelakai - 4
Shahjeera/Jeera - 2 tsp
Onion - 1 large sliced thinly
Green Chilli - 2 pricked with a knife 
Ginger Garlic Paste - 2 tblspn
Tomatoes - 4 large Chopped finely
Chilly powder - 2 tsp
Turmeric Powder / Manjal Podi - 1 tsp 
Garam Masala Powder - 1 tblspn
Salt to taste
Coriander Leaves - 1/4 cup finely chopped
Mint Leaves - 1/4 cup finely chopped 
Water - 2 cup / 500 ml (same cup you used for measuring rice) 
curd – 1 cup
khasoori methi – 1 tblspoon
Method: 
1. Wash and soak basmati rice for 30 mins. Drain and set aside.

2. Heat oil in a kadai. Add in cinnamon, shahjeera and cardamom. Let them sizzle for a min.

3. Now add in onions and green chillies. Saute them till golden brown. Add salt to make onions crunchy.

4. Add in ginger garlic paste and saute for a min.

5. Add turmeric powder, chilli powder and garam masala powder. Mix well.

6. Now add curd and mix with the masala well.

7. Now add in the chopped tomatoes and mix them all with the  masala. Let them cook for 2 mins until tomatoes turn mushy.
8. Add, khasoori methi to the mixture and stir well.
9. Add in coriander and mint leaves to the mixture. The masala is done.
10. Add rice and water to this masala and mix well. Keep the lid on the kadai and let the rice cook for 15 minutes on medium flame.
11.  After 15 minutes, take the lid off and check if the rice is done. If not, then sprinkle handful of water on the rice and keep the lid on and cook for 5 mins on medium flame.
12. Serve hot with Raitha.

Semiya / Vermicelli Biryani: ( Biryani made of Sevai/Semiya upma)

Ingredients:

Semiya /Sevai – 1 cup
water – 1.5 cups
cloves – 3
bay leaf – 2 leaves
cinnamon sticks – 2
shahjeera – 2 tblspoons
oil – 2 tblspoons
Green cardamom – 2 pieces
ginger garlic paste – 1.5 tblspoon
greenchillies – 2 slit
onions chopped – 1 big onion
tomatoes chopped – 1 medium tomato
carrots/beans/peas – chopped finely and boiled – 1 cup
salt – according to taste
turmeric powder – 1 tblspoon
chilli powder – 1 tblspoon
coriander powder – ½ tbl spoon
mint leaves – 5 leaves
Corinader leaves – 2 stalks
Curd – 2 tblspoons
lemon juice (Optional)– 2 tblspoons

Method:

1. Heat oil in a pan . Add Shahjeera, cloves, cardamom, cinnamon, ginger garlic paste and greenchillies and fry them.
2. Add chopped onions and fry them till golden brown. Add salt to onions.
3. Add tomatoes and fry until they turn mushy. Add Carrots/beans/peas and mix well.
4. Add turmeric powder, chilli powder, coriander powder, curd, mint leaves and coriander powder and mix well. Cook until oil comes out from sides.
5. Now, add vermicelli and water and mix well. Keep the lid on the pan and cook on medium flame.
6. Once vermicelli/sevai is cooked, add lemon juice before serving.
7. serve hot.

Pulihora – Tamarind rice

Cooked Rice seasoned with tamarind paste and other ingredients, usually made as Nivedhyam for temples.

Ingredients:
rice – 2 cups cooked.
Tamarind paste – 4 tablespoons
curry leaves – 3-4 leaves
mustard seeds – 1 tblspoon
hing/inguva – ½ tblspoon
greenhillies – 3-4 slit
minapappu – 2 tblspoons
senagapappu – 2 tblspoons
red/dried chillies – 2
salt – according to taste
turmeric – 1 tblspoon
oil – 2 tblspoons
Peanuts (Optional) – ½ cup
Coriander leaves – 2 stalks for garnishing
Methi powder( roasted/raw)(Optional) – ½ tblspoons 

Preparation:
1. Soak tamarind in hot water and make a thick paste by squeezing.Filter to remove stones and debris. Set this aside.
2. Cook 2 cups of rice without getting mushy and let it cool. Spread rice in a bowl.

Method:

1. Add oil to a pan and heat it. Add mustard seeds and let them spluter.
2. Add  Inguva(Hing), menthi powder, minapappu/urad dal , senagapappu(chana dal) ,peanuts till  they turn golden.
3. Add curry leaves,  green chilies and red chilies and turmeric powder. Fry everything well. 
4.  remove the contents and transfer them to the cooled rice  and mix well.
5. In the same pan, add oil and add tamarind paste and salt to it.
6. Keep the flame medium and cook the tamarind paste until it becomes thick. You can add some of the greenchillies in the tamarind paste as well. They taste good.
7. Once the tamarind paste gets thick, add this paste to rice and mix well. 
8. Gently Mix all the contents well with rice. Make sure there are no lumps of white rice unmixed.
9. Add chopped coriander leaves.

Egg Biryani

Spicy rice cooked with boiled eggs.

Ingredients:
Basmati Rice-2 cup
Water – 2 cups.
Onion-1 sliced thinly
Eggs -  4 boiled
Ginger Garlic paste-1 tblspn
Coriander leaves- 2 stalks chopped
Mint Leaves-1 handful
Green chilli-3 sliced
Cashew-1 tblspn
Khasoori methi-1 tblspn
Curd-1 cup
Red chilli powder-1 tblspn
Turmeric powder-1 tsp
Coriander powder-1 tblspn
cumin powder – ½ tblspoon
Garam masala powder-2 tsp
Cinnamon sticks-1 small piece
Bay leaves-handful
Star anise – 1 
biryani flower – 1 
Black/green Cardamom-2
Cloves-4
Shahjeera/Cumin seeds-1 tsp
Ghee- 1 tblspoons
oil – 2 tblspoons
Salt to taste

Method :

1. Soak Basmati rice in water for 30 mins.
2. In a wide pan, heat oil  and ghee and add shahjeera, cinnamon, cloves, cardamom, star anise, bay leaves, biryani flower.
3. Add ginger garlic paste and fry until raw smell leaves-handful
4. Add in sliced onions,Green chilli,Cashews, and fry till golden brown.  Add salt and stir.
5. Add khasoori methi, mint leaves, garam masala powder, turmeric powder, coriander powder, cumin powder, red chilli powder and mix well.
6. Add curd and mix well with the rest of the contents.
7. Add boiled eggs and mix well with the masala. At this time keep the lid on the pan and let it mix well for 2 minutes. The eggs should get well marinated with the mixture.
8. Add coriander leaves.
9. Remove the lid and add rice and water and mix well from bottom.
10. Keep the lid again and let the rice cook for 15 minutes. Open the lid and check if the rice is cooked. If the rice is not cooked, sprinkle handful of water on rice and keep the lid on for 5 minutes.
11. Once the rice is done, switch stove off and the biryani is ready.
12. Serve hot with Raitha.
13. You can cook the rice in electric cooker with the same procedure. Once rice is added along with water – transfer the contents into electric rice cooker and cook.

Kakarakaya Vepudu( Bitter Gourd Fry)

Serves : 4

Ingredients:

Kakarakaya/Bitter Gourd - 4 big ones - Diced into big pieces.

Pink Onions - 1 big Finely Chopped

Garlic - 3 cloves crushed

Curry Leaves - 3 leaves

Red chillies - 2 big

jeera/cumin seeds - 2 tblspoons

mustard seeds - 1 tblspoon

Coriander leaves - 1 stalk chopped finely

menthi powder( Roasted Fenugreek Powder) Optional- 1/2 tblspoon

Turmeric powder - 1/2 tblspoon

salt - according to taste

oil - 3 tblspoons

red chilli powder - 1 tblspoon

jaggery - 1 tblspoon ( if powdered)

Inguva(Hing) - a pinch

Milk - 2 tblspoons

dry coconut powder - 2 tlspoons

Preparation:

1. Boil water in a vessel and add Diced Kakarakaya Pieces in it. Add some salt to the boiling water.

2. Boil for 20 mins until the pieces turn into light green. 

3. Drain the water and squeeze out excess water from the kakarakaya pieces by hand and keep then aside. This will reduce the bitterness of Bitter Gourd.

Method:

1. Heat oil in a kadai and add cumin seeds,mustard seeds,hing, methi powder and let them splutter.

2. Now add curry leaves, crushed garlic and red chillies and fry well.

3. Once garlic turns golden color, add chopped onions and fry until onions turn golden brown. Add salt to onions.

4. Add kakarakaya pieces( squeezed out of excess water) and mix well.

5. Add Turmeric powder, red chilli powder , dry coconut powder and stir. 

6. Fry the contents for 5-6 minutes until the kakarakaya pieces turn into light brown color ( as shown in the picture above) .

7. Add Jaggery and give a stir for another 2 minutes. At this point make sure Jaggery mixes well with the entire contents without any lumps.

8. Add Milk to the curry and mix well.

9. Garnish with chopped coriander leaves and switch off the stove.

10. Kakarakaya vepudu is ready. Serve hot with Rice.

Tips:

1. Milk adds additional flavour and nice texture to the curry.

2. Adding jaggery reduces the bitterness of the kakarakaya. It can be substituted with sugar as well, but jaggery gives nice taste.

3. Squeezing out excess water from kakarakaya is important as the pieces hold water and makes the texture of the fry into watery. Also squeezing water removes the bitterness.

4. Coconut powder and methi powder are optional, but gives additional taste. 

Bendakaya Vepudu (Okra Fry)

Serves : 4

Ingredients:

Bendakayalu(Okra) – ½ Kg

PinkOnions finely chopped – 1 big

Garlic – 3 -4cloves

Methi powder ( Roasted/Raw Fenugreek powder) – ½ tblspoon

Inguva/Hing – a pinch

salt – according to taste

red chilli powder – 1 tblspoon

greenchillies – 2 slit

curry leaves – 2-3 leaves

coriander leaves – 1 stalk full chopped

Jeera/cumin seeds – 1 tblspoon

Mustard seeds – 1 tblspoon

turmeric powder – 1 tblspoon

minapappu/urad dal – 1 tblspoon

oil – 3 tblspoons

red/dry chillies – 1

milk – 2 tblspoons

Method:

• clean and cut the Bendakayalu/okra into small pieces as shown in the picture.
• Heat oil in wide pan and add Jeera, mustard seeds, hing, methi powder, curry leaves and fry them until splutter.
• Add crushed garlic, minapappu/urad dal, greenchillies and red chillies and fry them till golden brown.
• Add chopped onions and fry them until golden brown. Add salt to onions.
• Add turmeric powder, chilli powder and mix well.
• Add cut okra and mix gently with the contents. Be careful not to break the bhendi pieces while mixing.
• To avoid breaking bhendi pieces, toss the contents slightly from bottom by holding the either sides of the pan with both of your hands.
• Keep the lid on the pan and Cook the okra for 6-7 mins until the bhendi turns soft and the color turns to dark green color ( as shown in the pic). Gently stir in between not to burn the bottom of pan.
• Add coriander leaves and mix well.
• Now Add milk for an extraordinary taste and mix well.
• Switch off the stove and bendakaya vepudu is ready.
• Serve with Rice or Roti.

Pasta - Indian Style

Preparation time : 20 mins

Serves 3

Ingredients:

Semolina Pasta - 3 cups - ( boiled for 10 mins on medium heat, drained in cold water)

Tomatoes - 2 - small size

Spring Onions - 1 - cut into small pieces

Green Chillis - 3 - Slit lengthwise

Broccoli - 1/4 head, sliced into very thin florets, stalk peeled

Onion - big - finely chopped

Red Chilli powder - 1/4 tablespoon

Coriander powder : 1/2 tablespoon

Cumin Powder - 1/4 tablespoon

Garam Masala - 1/4 tablespoon

Ketchup - 1 tablespoon

Salt - as required

Coriander leaves - for garnishing

Method:

1. Heat oil in pan, Add green chillis, spring onions and saute it until the raw smell goes.

2. Add Broccoli and saute it for 2 mins.

3. On medium flame, add chopped onions and then saute until onions turn brown then add little bit salt.

4. Add chilli powder, cumin powder, coriander powder and mix well.

5. Add cut tomatoes and keep stirring them for 4 mins. Place the lid and cook for 2 mins.

6. Add Semolina Pasta and saute them for 2 mins and Place the lid and reduce the flame and cook for  3 mins.

7. Add ketchup and and saute it.

8. Add garam masala and adjust salt.

9. Once the contents are mixed well, Garnish with coriander.

Vegetable Noodles

Preparation time : 15 mins

Serves 2

Ingredients:

Noodles - 2 cakes - ( boiled, drained in cold water)

Tomatoes - 2 - small size

Capsicum - 1

Cumin seeds  : 1/4 tablespoon

Mustard seeds : 1/4 tablespoon

Curry leaves - 2 leaves

Spring Onions - 1 - cut into small pieces

Green Chillis - 2 - Slit lengthwise

Onion - big - finely chopped

Turmeric - pinch

Red Chilli powder - 1/2 tablespoon

Coriander powder : 1/2 tablespoon

Cumin Powder - 1/4 tablespoon

Salt - as required

Coriander leaves - for garnishing

Noodles Masala - 1 tablespoon (Optional)

Method:

1. Heat oil in pan, add cumin seeds and mustard seeds and let them splutter.

2. Add curry leaves, green chillis, spring onions and saute it until the raw smell goes.

3. On medium flame, add chopped onions, turmeric and then saute until onions turn brown then add little bit salt.

4. Add chilli powder, cumin powder, coriander powder, Noodles Masala and mix well.

5. Add cut tomatoes and capsicum and keep stirring them for 4 mins. Place the lid and cook for 2 mins.

7. Add Noddles and saute them for 2 mins and Place the lid and reduce the flame and cook for  3 mins.

8. Adjust salt and once the contents are mixed well, garnish with coriander.

Goru-Chikkudukaya Tomato ( Cluster Beans Tomato Curry )

Preparation time : 30 mins

Serves 4 

Ingredients:

Cluster Beans - 1/4 kg

Tomatoes - 2 - small size

Cumin seeds  : 1/2 tablespoon

Mustard seeds : 1/2 tablespoon

Curry leaves - 2 leaves

Green Mirchi - 2 - Slit lengthwise

Onion - big - finely chopped

Turmeric - pinch

Ginger Garlic Paste - 1 tablespoon

Red Chilli powder - 1 tablespoon

Coriander powder : 1 tablespoon

Cumin Powder - 1/4 tablespoon

Salt - as required

Coriander leaves - for garnishing

Method:

1. Heat oil in pan, add cumin seeds and mustard seeds and let them splutter.

2. Add curry leaves, green mirchi and saute it until the raw smell goes.

3. On medium flame, add Chopped onions, turmeric and then saute until onions turn brown then add little bit salt.

4. Add Ginger-Garlic paste and saute for 3 mins.

5. Add chilli powder, cumin powder, coriander powder and mix well.

6. Add cut tomatoes and keep stirring them for 4 mins. Place the lid and cook for 3mins.

7. Add Cluster Beans (Gor-chikkudukaya) and saute them for 3 mins and Place the lid and reduce the flame and cook for 5mins.

8. Adjust salt and once the contents are mixed well, garnish with coriander.

best served with rice and chapathi.

Guthi Vankaya Vepudu ( Brinjal Fry )

Preparation time : 30 mins

Serves 4 

Ingredients:

Cumin seeds  : 1/2 tablespoon

Mustard seeds : 1/2 tablespoon

Coriander powder : 1 tablespoon

Cumin Powder - 1/4 tablespoon

Curry leaves - 2 leaves

Salt - as required

Turmeric - pinch

Ginger garlic paste - 1 tablespoon

Chilli powder - 1 tablespoon

Red chillies - 2 small

Onion - big - finely chopped

Coriander leaves - for garnishing

Brinjals - 4-5 slit longitudinally

Method:

1. Heat oil in pan, add cumin seeds and mustard seeds and let them splutter.

2. Add curry leaves, ginger garlic paste and saute it until the raw smell goes.

3. Add Chopped onions, turmeric and then saute until onions turn brown then add salt.

4. Add cut brinjals and keep stirring them - make sure the brinjals dont turn mushy- fry the brinjals for 5-6 mins.

5. Add Ginger-Garlic paste and saute for 2-3 mins.

6. Add chilli powder, cumin powder, coriander powder and mix well.

7. Place the lid and reduce the flame and cook till the brinjals turned soft.

8. Adjust salt and once the contents are mixed well, garnish with coriander.

best served with rice.

Popu annam ( Telangana style)

Preparation time - 10 mins ( if rice is already cooked)

 

 serves 4 

 

 Ingredients:

Rice - 2cups

1 big onion - finely chopped

Chilli powder - 1 tbsp

Curry leaves - 5 to 6

Coriander leaves - 1 cup

Turmeric powder - 1 pinch

Chana dal - 2 tsp.(Optional)

Roasted peanuts - 2 tbsp

Green chillies - 2

Oil - to fry

Garlic -2

Salt - for taste

Mustard seeds - 1 tbsp

Jeera  - 1 tbsp

Prepatation:

1. In a bowl - Mix oil, turmeric, salt and chilli powder along with the cooked rice and keep aside

2. Heat oil in a large vessel, add jeera, turmeric, mustard seeds, chana dal and let them splutter

3. Add curry leaves, green chilli, garlic and saute them.

4. Add finely chopped onion and mix well - saute for a minute

5. add roasted groundnuts then mix well.

6. now, add the rice mix( mix that we prepared in step1) and then blend well. keep it for a minute.

7. Once the rice is blended with the spices, garnish with finely chopped coriander.

Can be consumed hot as breakfast. 

Note : This dish gets its best taste when made with left over rice from previous day. :)