Vegetable Pulao

In the early 1990s, cable TVs had just entered homes, infact, TVs had just entered a few homes. International brands were unknown to most except probably those who had travelled abroad. Internet was virtually unheard of and computers unseen by most. Weekends were 1.5 days long and travels by Bajaj scooters. The only McDonald we had heard of was the old farmer who had pigs and ducks on his farm. Eating out was restricted to local foods like pao bhaji, sev puri, samosas and dosas. Eating out was an extravagance, a luxury. Families ate out once in 1-2 months. Sundays became special affairs. Sunday was a day to cook out specialities by the woman of the house. The menu for sunday until lunch was pretty much fixed. Idlis with hot sambhar and spicy chutney for breakfast. And my mom's special Pulao and Chana masala for lunch. How we lusted for the lunch. All the while, playing in the street, the mind was still in the kitchen smelling in the aroma of pulao. My mom's simple yet delicious vegetable pulao was always a favourite among friends and relatives. I use the same recipe, the same ingredients, but I can never match up to the pulao of those early sunday afternoons of my life. But each time I make this pulao, the feeling of nostalgia envelopes me.

Vegetable Pulao

Indian rice pilaf made with vegetables and whole spices

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:              2-3 Servings

Ingredients:

1 cup Rice
2 cups Water (Or how much is needed to cook 1 cup of rice in a pressure cooker)
1 cup Assorted vegetables  (Roughly chopped Cauliflower, Potato, French beans. Carrots and Green Peas)
1 Onion
1 Tomato
2-3 Green Chillies
5-6 Black peppercorns
1-2 Cloves
1" stick Cinnamon
1 Bayleaf / Tej patta (dry)
1 cube Maggi magic cube (veg)
2 Tbsp Oil
Salt

Method:

• Wash the rice and spread on a muslin cloth to dry until ready to use.
• Heat oil in a pressure cooker
• Add the finely chopped onions and slit green chillies
• Add all the whole spices and fry until the onions are light brown
• Add the tomato and fry for 1 min
• Add the rice and fry for 30secs - 1 min
• Add the water. Crush the magic cube and add it to the cooker.
• Add salt. The magic cube itself has salt, keep that in consideration while adding salt.
• Pressure cook for 3-4 whistles or until the rice is done.
• Serve hot with raita or pickle

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Bharwan Bhindi | Stuffed Okra Fry

It was a hatrick of stuffed bhindi two weeks ago. Bhindi(Okra) is our least favorite vegetable at home, so it is brought into the house once every blue moon. The way I can eat it, is the way hubby dearest hates it. The way he likes it, I don't. So tired of these bhindi wars, when I was grumbling to my friend about cooking bhindi, she gave me a couple of recipes. I tried her first one, and both of us seemed to like it. Next day, I tried something a colleague at office suggested, that tasted a little better... and finally i tried stuffing the bhindi with coconut and coriander as per Tarla Dalal (a variation also suggested by my friend), this version was our favorite of the 3 we tried...

Bharwan Bhindi | Stuffed Okra Fry

Okra/Bhindi stuffed with spice powders and pan fried.

Recipe Type:  Side
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:              3-4 servings

Ingredients:

20-25 Bhindi or Okra
3 Tbsp grated fresh Coconut
2 Tbsp fresh Coriander leaves (chopped)
1 Tbsp Chickpea Flour or Besan
1/2 tsp Jaggery or Sugar
1 tsp Coriander powder
1 tsp Cumin powder
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Amchur (dry Mango powder)
2Tbsp Oil
1-2 tsp Water
Salt

Method:

• Trim the bhindi and make a slit lengthwise on one side of the bhindi.
• Mix together all the ingredients for the stuffing.
• Stuff the bhindis with the stuffing.
• Add at least ½ - 1 tsp per bhindi.
• Heat 1 tbsp oil in a flat pan or a tava with high edges.
• Place the bhindi in a single layer in the pan. The bhindi should not overlap each other.
• Pour the remaining 1 tbsp oil over the bhindi.
• Keep turning the bhindi until they are cooked.
• Serve hot with rice or roti.

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Corn Tomato Bharta Recipe | How to make tomato bharta [Video]

Corn Tomato Bharta recipe with video instructions. Corn Tomato Bharta is a vegan curry made with flame roasted tomatoes and sweet corn. This smoky curry is gluten free and vegan.

In a hurry? Jump to Video or Jump to Recipe

Grilled juicy Tomatoes. Boiled Sweet Corn. Fresh Spices. A marriage made in HEAVEN!

The sweetness of the corn marries well with the tanginess of the tomatoes and the sprinkling of spices, just make this Corn Tomato Bharta so delicious.

It was fate that make me sample this Corn Tomato Bharta. We planned to eat at a particular restaurant but the long winding queue of people waiting to be seated, made us change our mind and go to a new place. Since, we'd never heard of Corn Tomato Bharta, we decided to take a chance and try it. Try it, we did. Love it, we did.

How can I sample something new and not try to make it myself? I tried many versions and finally settled on this recipe. 

What is a Bharta?

Bharta is a curry or sabzi made by grilling a vegetable directly on open flame or coals. The most frequently grilled vegetable is eggplant or brinjal to make Baingan ka Bharta. 

Tomato Bharta is a village recipe in which the tomatoes and onions are grilled over coals until they are soft and then mashed to make the curry. Here, I have pureed the onions and tomatoes and cooked them further to make a spicy gravy. I have also added sweet corn for flavor and texture.

Tomato Bharta is very similar to the Bengali / Bangladeshi Tomato Vorta and the Trinidad Tomato Choka.

You can also grill the tomatoes in the oven or roast on a frying pan with little oil in it.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Corn Tomato Bharta Recipe | How to make tomato bharta

Corn Tomato Bharta is a vegan curry made of fire roasted tomatoes and sweet corn. Tomatoes and onions are roasted on an open flame, charring them and adding a smoky flavor. The onions and tomatoes are pureed and cooked along with spices to make the base of the curry. Boiled sweet corn is added for the slight sweetness and texture. Corn Tomato Bharta is vegan and gluten free.

Recipe Type:  Side
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Total time:     55 minutes
Yield:                Serves 2-3

Author:                Anupama

Ingredients:

3 Tomatoes
1 Onion
1 cup Sweet Corn
3-4 Garlic cloves
0.5" Ginger
2 Tbsp Oil
1 tsp Cumin seeds (Jeera)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1-2 tsp Red Chilli Powder
1 tsp Sugar
2 Tbsp Coriander leaves, chopped
Salt to taste
Water as required

Method:

1. Grill the whole tomatoes over an open gas flame until the skin is charred and the tomato softens or rrill the tomatoes in an oven for 20 mins. Turn them every 7-8 mins.
2. Allow the tomatoes to cool, then peel and puree them.
3. Grill an onion on the open flame until the skin is charred or it can also be grilled along with the tomatoes in the oven.
4. Once the onion is cool, peel it. Blend it along with garlic and ginger into a smooth puree. Add a little water to help the blending if required.
5. Boil the corn until done. Takes around 4-5 mins in the microwave.
6. Heat oil in a pan and add the cumin seeds
7. Once the cumin seeds brown slightly, add the onion-ginger-garlic paste and fry until it turns light brown
8. Add the tomato puree and add the red chilli powder, turmeric powder, cumin powder and coriander powder.
9. Cook until the oil separates or for 8-10 mins on low flame while stirring frequently
10. Add water to achieve the desired consistency and cook for another 2 mins
11. Add the salt and corn and simmer for 1 min
12. Serve hot with rotis

If you liked this, you may also like:

Punjabi Dum Aloo

Double Beans Masala

Amritsari Chhole

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Matki Usal

Matki or Moth beans are look very similar to moong beans but are brown in colour and are slightly smaller in size. They are a high source of protein and as most beans, very low in calories. I usually use these to make Misal, but on days I have less time, I am content with just the usal. You can make the same recipe with sprouted moong beans too...

Matki Usal

Maharastrian curry made with sprouted moth beans and fresh coconut.

Recipe Type:  Main Course
Cuisine:          Indian / Maharastrian
Prep Time:     15 minutes (Does not include sprouting time)
Cook time:     45 minutes
Yield:              3-4 servings

Ingredients:

1 cup dried or 2 cups sprouted Matki beans / Moth beans
1 Onion
1 Tomato
2-3 Green chillies
5-6 Curry leaves
A handful of Coriander leaves
3 tbsp desiccated Coconut
3 tsp Oil
1 tsp Mustard seeds
Salt
Water
Method:

• To sprout the beans yourself, soak in matki beans in 2 cups of water overnight
• Next morning, drain out the water from the container and cover the container with a steel plate and allow to rest in a warm place for 2 days or until the beans sprout.
• Alternatively, you can also tie the beans in a muslin cloth and allow them to sprout.
• Heat oil in a pan and add the mustard seeds.
• Once they splutter, add the curry leaves, slit green chillies and chopped onions
• Fry until the onions are done
• Add chopped tomatoes and cook until they are done
• Add the sprouts and enough water to cover them
• Add salt and cover and cook until the beans are done.
• Keep checking the beans, if it feels dry and the beans aren't done, then add more water and cover and cook longer. If the beans are done, and there is excess water, then remove the lid and cook on high flame until the water evaporates. This can take anywhere between 20-30 mins to cook.
• Once the beans are done, garnish with desiccated coconut and finely chopped coriander leaves and serve hot with chapati

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Khova Peda

A free Saturday morning got me in experimental mood. I'm generally stay away from making sweets unless it's a special occasion or a festival, but this Saturday I was in the mood for something sweet. And without any recipe in hand, I decided to make khova pedas. Luckily for me, they turned out great.

Khova peda



Khova

Khova peda

Khova Peda

Cardamom flavored milk fudge

Recipe Type:  Dessert
Cuisine:          North Indian
Prep Time:     10 minutes
Cook time:     90 minutes
Yield:              20-25

Ingredients:

1 litre full fat Milk or 3/4 cup Khova
5-6 tbsp Powdered sugar
2-3 Cardamom
5-6 Almonds(Optional)

Method:

• I made fresh khova, 1 litre of milk gave me 3/4 cup of khova. You can use store bought khova too.
• Add 1 L of full fat milk into a non-stick pan.
• Allow the milk to come to a boil and then lower the flame to low.
• Keep stirring occasionally. I stirred once every 5 mins.
• Once most of the milk has evaporated and you can see mostly milk solids, keep a close watch on the pan, you don't want to burn the whole thing. Stirring may be frequently needed.
• Powder the cardamom and add to pan. Mix well.
• Add the sugar by the spoonful until you get the desired sweetness. I added 5.5 tbsp. of powdered sugar.
• Keep stirring and cooking until the whole mixture is one mass and sticks together.
• Remove from the stove and cool for 10-15 mins, until you can shape them into pedas
• Roll the dough into small balls and flatten them
• Garnish with slivers of almond
• Allow it to cool and then serve

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40 minute Eggless Chocolate Cupcakes

It was Saturday morning and hubby dearest and my sister’s birthday. Both are currently turned off by big creamy cakes L. So I had all savoury items planned, but fate intervened and we had to change all our plans L . We could all just meet up for breakfast. No cake, no elaborate lunch menu… was enough to get me all upset (They were somehow fine L).  But I’m no quitter, so I decided whether they like it or not, I will go ahead and bake cake for them, only I baked tiny little cupcakes so it wasn’t too much cake but still there was something special. Luckily, both seemed to like it. I usually bake cakes for evenings or nights, when I have all the time in the world to take things slowly.  My first time baking for breakfast, and I had to be quick. So I made these simple 40 minute chocolate cupcakes with things easily available at hand. I hope you enjoy making these when you are starved for time.

40 minute Eggless Chocolate Cupcakes

Eggless chocolate cupcakes with choco chips baked in 40 minutes

Recipe Type:  Dessert
Cuisine:          International
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              8

Ingredients:

3/4 cup Whole wheat flour (atta) / Plain flour (maida)
1/4 cup Cocoa powder
¾ tsp Baking powder
A pinch Baking soda
1/2 cup + 3 tsp of Sugar
1/2 cup Milk
1 Tbsp Vinegar
½ tsp Chocolate / Vanilla essence
1/4 cups Vegetable Oil
1 Tbsp Water
2 Tbsp Choco chips

Method:

• Sift the dry ingredients together i.e. the flour, cocoa powder, baking powder and baking soda at least twice. I used whole wheat flour. This can be made with plain flour too.
• Preheat the oven to 180 degree Celsius
• Add the vinegar to the milk and set aside for 5 mins
• Add the oil and 0.5 cup sugar to the milk and whisk until the sugar has dissolved
• Add the chocolate / vanilla essence
• Add the dry ingredients and the water and whisk for 3-4 mins. Add more sugar if needed. I felt the 0.5 cups was not sufficient so I added the remaining 3 tsp. If you add sugar now, whisk for about 3-4 mins.
• Add the Choco chips and mix
• Line the cupcake tray with liners and spoon the mix into them.
• Bake for 20-22 mins until done. Mine took 22 mins.

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Kadle Bele Payasa | Chana Dal Payasam

Guysss !!! "100" H-U-N-D-R-E-D... This is my 100th post on OneTeaspoonOfLife...

My first milestone in my blogging journey. Ever since I reached the nervous 90's, I started thinking about what my 100th post should be. I asked for suggestions from family, but I was more confused than ever. I wanted it to be something sweet, something influenced by my roots and most of all, something I love.

Kadle Bele Payasa has been a favourite since childhood. And to top it, this was a part of the naivedyam (offering) to Lord Ganesha for Ganesh Chaturthi. I made it long back, but held on, on posting it, so I could make it my 100th. So blessed by Lord Ganesha, comes my 100th recipe on this blog for the simple, delicate and delicious Kadle Bele Payasa or Chana Dal Payasam.

Kadle Bele Payasa is a South Indian Kheer or pudding made using Chana Dal (Split Bengal Gram) and Rice. The dal and rice are cooked in coconut milk along with cardamom and jaggery.

The base of this payasa or kheer is the Chana Dal. The dal needs to be soaked for at least 2-3 hours to make cooking it easier. I pressure cooked it, but you can easily cook it in a deep saucepan. Usually, dal is cooked until it disintegrates and is mushy, but not in this case. The dal should be just cooked. It should still retain its shape and should still have a slight bite to it.

The other major ingredient here is the rice. And just like the chana dal, it needs to be just cooked. The rice grains should not be mushy. They should still have a bite to them.

Coconut is the soul of South India and also of this Kadle Bele Payasa. The Kadle Bele Payasa gets its creaminess from coconut. You can add coconut milk or finely ground coconut flesh. I sometimes add coconut milk and sometimes the ground coconut. The difference is not in taste, but in texture. Coconut milk gives it smooth creaminess while the ground coconut gives the payasa a coarse texture.

Jaggery is unrefined cane sugar. If you don't have access to jaggery, you can add palm sugar or brown sugar or any unrefined sugar. If you are using jaggery, I suggest using the darkest variety you get. Dark jaggery has the least amount of additives it in and has a richer taste.

No Indian sweet is complete without ground Cardamom. Just the fragrance of cardamom reminds me of dessert.

Dry fruits are totally optional for this Kadle Bele Payasa, but I don't know any dish where the addition of dry fruits has ruined it. Add them just chopped or fry them in ghee like I did. If you are vegan or want to make a vegan dessert, skip the ghee and just lightly toast the dry fruits. I added cashew nuts and raisins, you can add almonds as well.

If you are making this for Naivedyam or as an offering to god, refrain from tasting it. Follow the recipe and you should be good. Hold off on the jaggery if you are concerned it being too sweet while offering it in Naivedyam. You can heat a little water and dissolve jaggery in it and mix it to the payasa while eating.

If you liked this, you may also like:

• Modak - Modaks are traditional steamed Indian dumpling made from rice flour, coconut and jaggery. Served as an offering to Lord Ganesha in West and South India. 
• Coconut Laddoo - Instant Fudge balls made with coconut and condensed milk.
• Mavinahannu Seekarne - Maavina Hannu Seekarne or Aamras is a simple traditional dessert made with mango pulp and milk and flavored with cardamom.

Kadle bele payasa | Chana dal payasam

Kadle Bele Payasa or Chana Dal Payasam is a South Indian kheer or pudding made with rice, lentils and fresh coconut.

Recipe Type:  Dessert
Cuisine:          South Indian
Prep Time:     2 Hours (Includes lentil soaking time)
Cook time:     60 minutes
Yield:              2-3 Servings

Ingredients:

0.5 cup Kadle bele / Chana dal
2-3 Tbsp Cooked rice
0.5 cup desiccated fresh Coconut or 1 cup Coconut Milk
0.5 cup Jaggery (grated or shaved)
1 tsp or 4 pods of Cardamom
8-10 Cashew nuts(Split) (Optional)
8-10 Kismis / Raisins(Optional)
1 Tbsp Ghee (Optional)
Water as required

Method:

Soak the kadle bele for 2-3 hours.
Pressure cook it with water until done. It should be cooked but not mushy. I cooked it in 2 cups of water for around 10 mins/ 2-3 whistles.
Pour the kadle bele along with 1 cup of the water it was cooked in, into a kadhai. Keep the flame low.
Add the cooked rice to it.
If using coconut milk, just pour it to the kadhai with the kadle bele and rice. If using fresh cococut, grind it with water until it is is fine and then add this to the kadhai.
Add the grated jaggery and cardamom and cook for 5-10 mins until the jaggery melts and mixes evenly. I suggest adding it by the spoonful until the sweetness is right for you. Add water as required. The consistency is usually on the thicker side.
In another small pan, heat the ghee and lightly fry the cashew nuts and raisins until the cashews are light brown and add this to the payasa. If you are vegan, toast the cashews lightly instead of frying in the ghee and add to the payasa.

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Bread Upma | Bread Fry

I'm not sure there is anything more heavenly then that warm freshly baked BREAD.. 

Fresh bread tastes amazing with just about everything, doesn't it? 

Eat it like the ITALIANS with some olive oil, balsamic vinegar and pepper. 

Or like rest of the world with BUTTER. 

JAM, anyone?

But what about stale bread. Remember buying that loaf of bread two days ago? It tasted AMAZING, right? But lying there on the counter for 2 days, it just doesn't taste that good anymore. That wonderful scent is gone, that CRUSTY crust, just went soft and that soft moist CRUMB did the exact opposite thing - it went hard. Now WHAT????

Bakers keep inventing and re-inventing the humble bread. And home cooks like us keep inventing some more in our own little kitchens especially with leftovers. This Bread Upma or Bread Fry is credited to some home cook like us (I think). 

This Bread Upma is the simplest and quickest way to jazz up stale bread. Heat some oil, toss in some onions, tomatoes and add the bread. Now you can be all methodical and use a knife to cut the bread or you can be all rustic and use your hands to break the bread into smaller pieces.

I added green peas since I had them. I've added corn sometimes. Add anything that cooks quickly. After all, we don't want to spend all that time in cooking vegetables - QUICK Breakfast, remember?

I've also included step by step instructions for this easy peasy Bread Upma.

Bread Upma

Leftover bread is broken into smaller pieces and fried with onions and tomatoes to make a delicious breakfast.

Recipe Type:  Breakfast
Cuisine:          Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:              2 Servings

Ingredients:

4-5 Bread slices
1 small Onion
1 small Tomato
¼ cup Green Peas(Optional)
5-6 Curry Leaves
2-3 Green Chillies
A handful of fresh Coriander leaves
2 tsp Oil
½ tsp Cumin seeds
1 tsp Turmeric powder
½ tsp Sugar
Salt

Method:

Break the bread into small bite sized pieces. Alternatively, cut it into bite sized pieces.
Chop the onion and tomato finely
Slit the green chillies
Heat oil in a pan and add the cumin seeds
Once the cumin seeds splutter/ slightly brown, add the curry leaves, chopped onion and green chillies
Fry until the onions are done
Add the green peas and fry until done. Fresh green peas are generally done after frying for 2-3 mins. In case you have peas that take longer to cook, boil them separately and add to the onions and stir fry for 1 min.
Add the chopped tomato and cook for 1-2 mins
Add turmeric powder and salt
Add the bread pieces and mix well
Add the sugar and chopped coriander leaves

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Heserkalu palya | Moong masala

Monsoons have almost stopped. The weather is awesome, but the vegetables are not. On most days I am disappointed looking at the dull looking veggies in Hopcoms or the local vendors. These are the days when the Beans/Kaalu/Dals come to the rescue. Heserkalu or Moong beans are easy to cook and make an awesome gravy dish to be mopped up with phulkas, chapatis or bread.

Heserkalu palya | Moong masala

A spicy moong beans curry

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              3-4 Servings

Ingredients:

1/2 cup Moong beans/ Heserkalu(dried)
1 large Tomato
1 medium Onion
2-3 cloves of Garlic
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
3 tsp Oil
1/2 tsp Cumin seeds / Jeera
4-5 Curry leaves
1.5 cups Water
A handful of Coriander leaves

Method:

• Wash the moong and cook it in the pressure cooker using 2 cups of water until cooked. It takes me around 10 mins in sim after one whistle.
• Heat oil in a kadhai and add the cumin seeds
• Once they brown add the curry leaves. chopped garlic and finely chopped onion
• When the onion turns translucent, add finely chopped tomato and all the spices.
• Fry until the tomatoes soften
• Add the moon along with the water it is boiled it.
• Add salt and cook until the water evaporates and you achieve the desired consistency.
• Add more water if the moon has soaked up all the water while boiling itself.
• Garnish with freshly chopped coriander leaves and serve with chapati or bread.

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Dalia Pulao | Broken Wheat with vegetables

I always thought Dalia was a sick man’s food.  Until my sister convinced me it was actually tasty.  I bought broken wheat from the store but still stared at it with apprehension. Then almost a month after buying it, I decided it was high time I used it. Pleasant surprise! That’s what it was. It tastes very much like uppit/ upma. And it is supposed to be very healthy as the broken wheat is hardly processed.

Dalia Pulao | Broken Wheat with vegetables

Thick porridge made using broken wheat and vegetables.

Recipe Type:  Breakfast
Cuisine:          North Indian
Prep Time:     15 minutes
Cook time:     40 minutes
Yield:              2-3 Servings

Ingredients:

½ cup Dalia/ Broken Wheat
1 cup mixed Vegetables(French beans / carrots / capsicum/ green peas)
1 small Onion
1 small Tomato
2-3 Green Chillies
5-6 Curry leaves
2 cups Water
3 tsp Oil
1 tsp Cumin seeds
½ Tbsp Lime juice
A handful of Coriander leaves
Salt

Method:

• In a pressure cooker, add 1 tsp of oil and lightly roast the broken wheat for around 1 min. (You can skip this step)
• Remove the broken wheat into a plate
• Add the remaining oil in the cooker and add the cumin seeds
• Once the cumin splutters, add the curry leaves, chopped onions and chopped green chillies
• Fry until the onions are done
• Add the tomato and fry for 1 min
• Add the remaining vegetables and fry for another 1 min
• Add the 2 cups of water and salt
• Add the broken wheat and pressure cook for 4-5 whistles or 10 mins.
• Add the lime juice and freshly chopped coriander leaves and serve hot

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Lemon rice | Chitranna

Again, this is a mandate on your banana leaf for festivals and functions. It is served on the bottom left side of your banana leaf or plate right next to the plain rice. If you are eating this for breakfast, you can make many different versions. You can add vegetables like onion, capsicum, carrots, potato or peas. You can add avarekalu or lima beans. You can add raw mango. But again, at the end of the day if this is for festival, the simplest version is served with just peanuts. This is the recipe that follows…

Lemon rice | Chitranna

Lemon Rice or Chitranna (Kannada) is a South Indian dish in which rice (usually leftover) is flavored with lemon and turmeric. Peanuts can be added for additional texture.

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Yield:              2 cups

Ingredients:

2 cups Cooked Rice
2-3 Green Chillies
6-8 Curry leaves
2 Tbsp Peanuts
A handful of Coriander leaves (Optional)
1 Tbsp desiccated fresh Coconut(Optional)
1 tsp Mustard seeds
3 tsp Oil
1 tsp Turmeric powder
1 Lemon
Salt

Method:

Heat oil in a kadhai and add the mustard seeds to it
After they splutter, add the peanuts and fry until the peanuts are slightly brown.
Add the slit green chillies and curry leaves.
Add the turmeric powder and lime juice
Add the rice and salt and mix well until the rice is coated with the turmeric powder
Cook for 1-2 mins while stirring
Garnish with desiccated coconut and chopped coriander leaves

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