Capsicam Masala Rice

Hi Viewers

Today I am sharing a very quick, favourable, delicious and easy to make one pot dish over weekend ie CAPCICUM MASALA RICE. Once in a while it is good to prepare one pot dishes rather than preparing full stretch of dishes like sambar, curry, chutney etc. I have decided to finish with one item as lunch box option which is capcicum masala rice. I made little changes while preparing this dish to the original of my moms kitchen.

Let us go to prepare capcicum masala rice with single colour capcicum

Ingredients

Rice                                        1 glass (say 100 grams)
Capcicum                                1/2 kg
Cashew nuts                            10 to 12
Turmeric powder
Sugar                                       1 tbsp
Oil
Salt to taste
Coriander leaves for garnish

For Masala Powder

• Dry red chillies                                      5
• Dry coconut                                           2 " piece
• Channa dal                                             1 tbsp
• Urad dal                                                  1 tbsp
• Cinnamom                                               1" piece
• Cloves                                                       2 nos
• Elachi                                                        1
• Daniya                                                        1 tbsp

For tempering

• Oil
• Mustard seeds

How I did it

1. Prepare rice in the usual way and let it cool.
2. Wash capcicum, remove the seeds,cut into cubes and keep aside.
3. Take a wok, add oil, let it heat on medium flame.
4. Fry all ingredients under 'for masala powder' on low flame till dals turns into golden brown.
5. Let them cool to the room temperature and grind into powder.
6. In the same pan add required oil, let it heat.
7. Add mustard seeds, let them pop.
8. Then add Turmeric powder, channa dal and cashew nuts and fry till turns into light little brown.
9. Add chopped capcicum, stir well and cook till capcicum turns into softer.Do not to cook too much retaining the capcicum shape.
10. Finally add salt and prepared garam masala powder.
11. Mix well and cook for 2 to 3 minutes.
12. Add cooked rice and mix well.
13. Switch off the stove.
14. Transfer into a bowl and decorate with chopped coriander leaves.
15. Let capcicum masala rice sit for 10 to 15 minutes, so that the flavor mingles well.

See the yummy yummy taste. It goes well with onion raita.

My Note

• You can use left over rice also for this.
• Instead of single color capcicum you can use yellow and red color capcicum.It looks nice to see.
• You can prepare this rice with vegetables like brinjal, potato, methi etc. according to your taste. The ground masala is same.
• Ingredients for masala you are preparing , depends on your taste and spicy level you like.
• If you have Bisi Bele Bath powder at home, you could use that instead of the Masala Powder.

Broken Wheat Bisi Bela Baath

Hi Viewers

Broken Wheat

I think you are deeply thinking about what to do for Sundays special lunch. Nothing to worry. I am coming with perfect and healthy brunch for lazy week end accompanied by  karam bundi/ chips and raita, the dish is BESI BELA BAATH WITH BROKEN WHEAT AND TUR DAL

Generally we make this Besi Bela Bath from cooked rice and lentils, mashed along with spices and vegetables. The major conversion topic between my sister and me is food and latest recipes. She asked me why didn't you try besi bela bath with broken wheat instead of rice. I prepared this and came out with great taste.

Of course rice is our staple food, but try this healthy version of yummy and wholesome dish to add double nutrition to this dish.

OK. Let us go to prepare this healthy dish with broken wheat which comes under rich food category because of broken wheat and lots of healthy vegetables.

Ingredients

• Broken wheat (goduma rava)            2 cups
• Tur dal                                                1 cup
• Turmeric powder
• Tamarind pulp                                     2 tbsp
• Required salt
• Vegetables like                                          
• Sliced carrot                                        1/2 cup
• Mutter(green peas)                               1/2 cup
• French beans                                         1/2 cup
• Potato                                                    1/2 cup
• Drum sticks                                           10 pieces

For bisi bela bath powder 

• Channa dal                                           1 tbsp
• Urad dal                                               1 tbsp
• Coriander seeds                                   1 1/2 tbsp
• Fenugreen seeds                                   1/8 tbsp
• Cumin seeds                                         1/8 tbsp
• Pepper corns                                         5 to 6
• Dry red chillies                                     8
• Cinnamon                                            1/2 inch
• Cloves                                                   4 to 5
• Dry coconut powder                             5 tbsp                        

For Popu

• Ghee                                                 5 to tbsp
• Mustard seeds                                
• Read mirchi                                      1
• Hing                                                  pinch
• Curry leaves

How I did it

1. Heat the pan, add drop of oil , add all ingredients except  dry coconut shown above for besi bela bath powder and saute on low flame till they turn into brown. Let them cool and make soft powder and keep aside.
2. Wash and cut the vegetables into equal sizes. It looks good when vegetables are cut evenly.
3. Cook the vegetables until 2 whistles.
4. Vegetables cook quickly, so release the pressure by pouring running water over the cooker.
5. Otherwise vegetables get mashed.
6. Dry roast broken wheat until aroma from wheat rava releases.
7. Add 6 cups of water (1:3) ratio.
8. Pressure cook rava and tur dal till 3 whistles.
9. Take vide bowl add mix cooked broken wheat and tur dal , vegetables, bisi bela bath powder, tamarind pulp, turmeric powder and salt. Mix gently.
10. Cook for 5 minutes.
11. See the consistency, final thickness, according to your serving comfort.
12. It is good if it is slightly runny kichidi like consistency.
13. Finally take popu pan, add ghee and let it heat on medium heat.
14. Add mustard seeds, let them pop, then add dry red mirchi , hing and curry leaves and pour in cooked besi bela bath and cover with lid.
15. Let it sit for 2 to 3 minutes.
16. See the aroma of hing filling your kitchen.

   Serve this this hot lentil wheat rava besi bela bath with chips and raitha.

My Note

1. You can prepare besi bela bath powder in large quantity and store in air tight bottle.
2. This powder available in the market also. But nothing can beat  the aroma of fresh powder.

Nutritional into

Broken wheat is having Vitamin 'A' and 'C'. Packed with Iron and Calcium. Source of carbohydrates and is rich in Sodium. Useful in weight loss program.

Whole Green Moong Dal Pongal

Hi Viewers

Today's special for breakfast is yummy yummy breakfast ie VEN PONGAL. I think everybody knows that we made this ven pongal with combination of rice and split moong dal. Today I thought to preparing this ven pongal with little variation. Instead of moong dal I have chosen whole green moong dal (pachha pasarlu). It tasted wonderful and is healthier as it is prepared with whole grain.

OK.Let us go to prepare

Ingredients

• Rice                                        1 cup
• Whole moog dal                      1/2 cup
• Water                                      5 cups
• Salt
• Ginger                                     1 inch piece (finely chopped)
• Green chillies                           2 chopped
• Curry leaves

For Popu

• Ghee                                      5 to 6 tbsp
• Pepper                                   1/4 tbsp
• Cumin seeds                          1/4 tbsp
• Hing                                       pinch
• Cashew

How I did it

1. Wash and soak whole moong dal/ pachha pasarlu over night.
2. Next day, wash rice and whole moong and and 5 cups of water.
3. Add chopped green mirchi and chopped ginger and salt to it.
4. Take popu pan, add ghee and let it heat on low flame.
5. Add cashew nuts and fry them and keep aside.
6. In the same pan add hing, pepper and cumin seeds and fry them for a while.
7. Add this for rice and whole moong dal mixture.
8. Pressure cook till 5 to 6 whistles.
9. When pressure gets released, it gives our pongal mouth watering aroma.
10. As rice and whole moong dal cooks together with spices like ginger, pepper , cumin and hing it catches the flavor and tastes good.
11. See the consistency. It should be like mushy.
12. If required add little more ghee and fried cashew nuts.

See the taste. Serve this with any chutney or pongal pulusu with ghee on every portion of pongal.

My Note

1. You can crush pepper for extra flavor and spicy.
2. Instead of moong dal we have used whole green moong dal, the remaining procedure is same as ven pongal.

Nutritional info

The whole green moong dal has more health benifits like having low in saturated fat and high dietary fiber.

Meal Maker Pulao

Hi Friends

Have you ever tried making pulao with meal maker? I am sure you would like to try. Meal maker otherwise called soya chunks is a high protein ingredient. It is good to incorporate it in the dishes when ever possible. Get a pack of soya chunks from the super market when you go shopping next time and they come handy when you are out of vegetables at home.

Let us now prepare Meal maker pulao.

Ingredients

• Meal maker balls                             10-15
• Pulao Rice                                       2 cups
• Pudina                                             one fistful chopped
• Coriander                                        one fistful chopped
• Onion                                              1 (sliced)
• Green Chillies                                  2-3 (chopped)
• Ginger                                             1 inch (chopped)
• Garlic                                              4-5 pods (chopped)
• Oil                                                   2-3 tbsp
• Salt                                                  according to taste
• Jeera                                               1/2 tbsp
• Sajeera                                            1/2 tbsp
• Cloves                                             3-4
• Elaichi                                              2-3
• Cinnamon                                        1 small piece
• Bay leaf                                           1 leaf

How to Prepare

1. Wash and soak pulao rice for 1 hr and then drain and keep aside.
2. Boil the Meal maker balls in hot water for 5 minutes and leave it in the water for half hour
3. Remove the meal maker balls from the water and sqeeze them and keep them aside
4. Take a wide pan, and add oil.
5. When the oil is heated, add jeera, sajeera, cloves, elaichi, cinnamon, bay leaf and let them fry for a minute.
6. Then add chopped garlic, chopped ginger, sliced onion, chopped green chillies, chopped pudina, chopped coriander one after the other and let them fry.
7. Then add the meal maker balls and required salt and let them fry for a while.
8. Now add water to the mixture (4 cups of water for 2 cups of rice) and let it boil.
9. Now add the drained rice to it and close the lid of the pan.
10. Keep it in high for 10 minutes and keep it on a low flame for another 10 minutes.
11. Check whether the rice is cooked and switch off the flame.
12. Mix it gently without breaking the rice.

Yummy Meal maker pulao is ready to eat. Serve hot.

My notes:

• Adjust the water according to the rice you are using.
• You can grind the chopped coriander, chopped pudina and chillies and add it.
• You can also add ghee instead of oil for a richer taste.

Tomato Rice

Hi Friends

Today I am coming with single lunch box special for busy moms and for bachelors i.e. mild spicy and tangy tomato rice. Generally we prepare many varieties of rice items. This is one which tastes good, simple and easy to make recipe.

OK Let us go to prepare this dish.

Ingredients

• Fresh tomatoes (select pulpy ones)                      1/4 kg
• Onion                                                                    1 big (chopped)
• Green chillies                                                        4 chopped
• Ginger piece                                                          1 " finely chopped
• Coriander powder                                                 1/4 tbsp
• Turmeric powder
• Cinnamon                                                              2 small pieces  
• Cloves                                                                    2 to 3
• Elaichi                                                                    2
• Bay leaves
• Salt to taste
• Oil

 How I did it

1. Peel onions and chop them and keep aside.
2. Wash tomatoes and green chillies and chop them.
3. Cook the rice with 1: 2 (rice and water)
4. Spread the cooked rice in a wide plate and sprinkle 2 to 3 drops of oil. So that cooked rice does not stick each other.
5. Fluff the rice with folk.
6. Heat oil in a kadai on medium heat.
7. Add cinnmon, cloves, elaichi and bay leaf and then turmeric powder and cook for  half minute.
8. Add chopped onions and saute until translucent. Then add chopped ginger and green chillies and cook for half minute.
9. Finally add chopped tomatoes and cook till moisture from tomatoes evaporates.By that time oil stands to leave.
10. Then add required salt and coriander powder and mix well and keep aside and let it sit.
11. The consistency should be in gravy type.
12. Add cooked required tomato gravy into rice and mix gently until it is evenly mixed.
13. Transfer it into a bowl  and garnish with coriander leaves.

My Note

• Serve this with curd chutney and chips/vadiyalu.
• Don't add too many spices. That will dominate the flavor of tomatoes.
• You can optionally add roasted peanuts or roasted cashew nuts into tomato rice.

Nutritional info

Tomatoes are good source of dietary fiber, vitamins A and C and low in sodium and saturated fat.

Dabbakaya Pulihora

Hi Friends

I have been cooking all vegetables for last 1 week and feel bored of cooking curries. Today I planned to prepare  DABBAKAYA PULIHORA. Normally we make lot of rice items like mamidikaya pulihora, chintapandu pulihora, coconut rice etc. But this dabbakaya pulihora is little different in taste from routine lemon rice with its sweet and sour taste .

It is having excellent source of Vitamin 'C ' and rich in antioxidants.

OK let us go to prepare this delicious dish.

Ingredients

• Dabba kaya                              1
• Rice                                          Depends on requirement
• Green mirchi                             10 (sliced)
• Hing
• Turmeric powder
• Required salt

For Popu

• Oil
• Mustard seeds
• Channa dal
• Red mirchi
• Peanuts
• Curry leaves

How I did it

1. Wash and pressure cook rice how you cook regularly.
2. Squeeze dabbakaya and separate seeds.
3. Add little salt and keep aside. Otherwise juice becomes little bitter.
4. Add sliced green mirchi to dabbakaya rasam and keep it for 2 hours.
5. Take cooked rice in wide bowl and let it cool.
6. Take popu pan, add little oil and let it heat.
7. Add mustard seeds. Let them pop.
8. Then add channa dal, red michi, peanuts and curry leaves.  Let them fry.
9. Switch of the stove and add hing and turmeric powder to popu.
10. Add this popu to cooked rice and mix well.
11. Then add prepared dabbakaya rasam to rice and mix gently.
12. Based on your taste adjust salt, rice and juice.

Transfer it into a bowl and serve. Serve with a side chips or papad.

My Note

1. You can store remaining dabbakaya rasam in airtight bottle and keep it in the fridge.
2. Add turmeric powder to popu, it gives nice colour to pulihora.
3. By adding green chillies to dabbakaya rasam, green chillies absorbs sourness and tastes good.

Iyenger Pulihora

Hi Friends

Today I am going to prepare Iyenger pulihora as special dish for this festval. Iyenger pulihora is specializes , traditional and famous south Indian dish and considered as most authentic. There are many variations in preparing this pulihora. Of course this is one amongst them. I have tasted this in temples in Chennai. With little variation my MIL prepared nearly the same taste.

I think most of us are fond of this pulihora. This is a combination of tanginess, sweetness and spiciness.

Let us go to prepare Iyenger puliora.

Ingredients

• Rice                               2 cups
• Water                             4 cups
• Tamarind                      100 gms (depends on sourness of tamarind)
• Green mirchi                 3 sliced
• Turmeric powder
• Jaggery powder            3 tbsp                     
• Salt to taste
• Til Oil

For powder

• Sesame powder                 2 tbsp
• Peanuts powder                 2 tbsp
• Dry red mirchi                   8
• Coriander seeds                 1/2 tbsp
• Fenugreek seeds                1/8 tbsp
• Urad dal                             1 tbsp 

For Popu

• Mustard seeds
• Peanuts
• Hing
• Curry leaves

How I prepared

1. Cook rice with 1:2 ratio of rice and water and allow it to cool.
2. Soak tamarind in water and squeeze out thick juice.
3. Take a large deep pan, add oil, let it heat on medium flame.
4. Add mustard seeds,  let it pop, add dry red chillies, hing and curry leaves.
5. Then add tamarind pulp, salt, turmeric powder, sliced green chillies and jaggery.
6. Let it boil in low flame. Stir in between so that it doesn't get burnt.
7. Meantime fry dry red mirchi, coriander seeds , fenugreek seeds and urad dal with drop of oil, let it cool and make it fine powder.
8. When tamarind pulp cooked 80%, add this powder to it and cook on low flame stirring often.
9. The water reduces the thickness into paste like consistency and the oil oozes on the surface. 
10. This is the right way to prepare GOJJU typically.
11. Switch off the stove and mix already prepared sesame and peanuts powder to gojju and mix well.
12. The final stage is take popu pan add sesame oil, let it heat and fry peanuts and curry leaves and mix the rice with this popu.
13. Add concentrated gojju to rice and mix well with your hand without breaking rice.
14. Transfer into a bowl.

 See the taste and adjust the taste adding salt or gojju whichever is necessary. Leave it closed for 1/2 hour so that all the ingredients get into the rice well. It tastes so good once they are binded together. d

 My Notes

1. You can pack pilihora when we go on trips.
2. Preserve the gojju which stays for months in the fridge.
3. I used sesame oil for this type of pulihora.
4. You can prepare sesame and peanuts powder only after dry roast them and then grind them separately.

Ven Pongal

Are you fan ven pongal like my kids? Ok let us have breakfast with ven pongal, vada and lip smacking sweet rava kesari.

This is a Bhogi special. We will learn Tamil style ven pongal with new harvest rice with combination of moong dal. Mostly in weekend mornings I make it. One can eat leisurely this ven pongal with combination of pongali pulusu or coconut chutney. I made this pongali pulusu only for pongal. Yummy yum side dish for pongal. It is famous breakfast in South India. I prepare this so tastily. The taste can never be met with any one, my sister says.

Ok. Let us start ven pongal with new harvest rice.

• Raw rice                                    1 cup
• Moong dal                                  1/2 cup
• Water                                          5 cups
• Ginger                                         1" chopped
• Green mirchi                               2 sliced
• Salt to taste
• Curry leaves
• Ghee                                            1/8 cup
• Pepper                                         1/2 tbsp
• Cumin seeds                                1/2 tbsp
• Cashew nuts                                few
• Hing                                             pinch

How I did it

1. Dry roast moong dal in pan or with drop of oil until it is hot to touch.
2. Wash  rice and moong dal .
3. Add 5 cups of water and required water, ginger pieces, sliced green mirchi and curry leaves and keep aside.
4. Take pan add ghee and let it heat on low flame.
5. Add cashew nuts, cumin seeds , hing and finally pepper.
6. Pour this into rice, moong dal vessel.
7. Pressure cook for 6 to 7 whistles.
8. Open the lid and mix well.
9. See it should be mushy.

See the taste.

Serve this garama garam Pongal with pongal pulusu or coconut chutney  .
Sprinkle ghee over every portion of pongal  and enjoy.

My Note

1. If you add 5 cups of water. No need to look back.
2. You can cook pongal separately in a wide vessel with 6 cups of water you have to stir in in between and tastes good. Rest of the procedure is same.
3. You can crush and add pepper for extra spice. But children didn't like that much spice.

How I did pongal pulusu

Ingredients

• Tamarind pulp                                         2 tbsp
• Water                                                       1 1/2 cup
• Green mirch                                             6 sliced or paste
• Salt
• Turmeric powder
• Jaggery                                                     1 tbsp
• Putna podi                                                 5 tbsp
• Curry leaves
• Mustard sedds
• Oil

1. Take kadai, heat oil.
2. Add mustard seeds and let it pop.
3. Then add green mirchi and fry for a while.
4. Add water, tamarind pulp, jaggery, salt, turmeric powder and curry leaves.
5. Let it cook/ boil for 10 minutes.
6. Transfer into a bowl.
7. Now sprinkle putna podi on it and  cover the bowl half with lid.
8. After 3 to 4 minutes mix well.  Putna podi dissolve and thickens the pongali pulusu. 

See the taste

1. If you want more thickness you can add little more putna podi.
2. Click here to view my Rava Kesari Recipe
3. Click here to view my Vada Recipe.

Mushroom Mint Pulao

Todays lunch special is Mushroom Mint Pulao. My grand daughter likes this very much. When I was in UK in my daughters house, I have prepared this mushroom pulao with fantastic combination of mint leaves and cashew nuts with my daughters directions and came out perfectly. This is easy to prepare and comes out delicious. This is lunch box recipe.

OK let us go to prepare mushroom mint pulao.

Ingredients

• Mushrooms                                         150 gms (sliced)
• Mint leaves                                         1/2 cup
• Basmati Rice                                      1 cup
• Green chillies                                      3 (slit)
• Onion                                                  1 (chopped)
• Cardamom                                           3
• Cloves                                                  2
• Elachi                                                   2
• Bay leaf                                                2
• Shajeera                                                1/2 tbsp
• Cashew nut                                           quite a few
• Ghee                                                     1 tbsp
• Oil                                                        2 tbsp
• Salt to taste

How I did it

1. Soak the rice and keep aside for half hour
2. Clean the black spots  on the top of the mushrooms with damp paper towel and again rinse with running water and then slice them.
3. Take a wide pan, add ghee and oil, let it heat on medium heat.
4. Then add bayleaf, shajeera, cardmom, cloves, elachi and cashew nuts. Fry them for a while.
5. Add chopped onion and sauté  for a min. 
6. Next add sliced mushroom and mint leaves and stir well.
7. Now add 1.5 cups of water (1.5 cups of water for a cup of rice is sufficient because the rice is already soaked) and leave it to boil.
8. Add salt and taste the water to check if the salt is sufficient.
9. Now drain the rice and add it to the boiling water. Mix well, close the lid of the pan and leave it to cook for 7-8 minutes.
10. Open the lid and mix once so that the rice cooks evenly. Don't over mix it and the rice might break. Leave it to cook for another 3-4 minutes with the lid open and check if the rice has cooked evenly.
11. Mushroom mint pulao is ready to serve.

Serve with any gravy curry or raitha. Kids like to eat as it is without side dish.

Lemon pulihora

I think every body knows about lemon rice made out of rice and lemon. Lemon which brings sour taste to rice. Lemon rice prepared in any occasion and this potluck dish. Normally when we plan for picnic  first we think about what we have to take with us. The answer is pulihora.  I like this lemon pulihora very much. You get intensely flavoured rice. Tomorrow I am busy in doing this dish. It takes 10 minutes for preparation. Let us wait and try by yourself.

Ingredients

• Rice                                            2 cups
• Lemon                                         3 nos
• Channadal                                  1 tbsp
• Peanuts                                       2 tbsp
• Kaju                                            10 half pieces
• Mustered seeds                           1/4 tbsp
• Dry red chillies                              3 tear
• Green chillies                                5 to 6
• Turmeric powder
• Hing                                             pinch
• Curry leaves
• Salt taste
• Oil

How to prepare

1. Wash and cook the rice in the pressure cooker.
2. Rice should not be sticky.
3. Spread it in a wide plate and let it cool.
4. Meantime squeeze the lemon juice. Keep it in the small bowl. Add little salt to it . Otherwise the lemon juice will becomes bitter.  Drop chopped green chillies also to it.
5. Mean time take small popu pan , add 2 tbsp of oil. Let it heat on medium flame.
6. Add mustered seeds, channa dal. peanuts,  red chillies, turmeric powder, hing and curry leaves to it.
7. After channa dal and peanuts changes its colour into golden brown. Mix this to cooked rice.
8. Finally add lemon juice with green chillies.
9. Mix it well.

Serve it with papad.

Tamarind Pulihora

Pulihora is authentic food. This dish is very common in Andhra Pradesh and Tamilnadu . Andhra pulihora is little different from Tamilnadu and Karnataka. This pulihora is made almost in all families in A.P. at the time of festivals and marriages. Without pulihora it is not full fledged menu on festival day.

Most of the families carry this dish at the time of journey. The aroma during preparation wareh wah is tempting..

Ingredients

• Fine rice                        2 cups
• Tamarind                       Medium lemon size (soak in hot water for 10 minutes)
• Termaric powder
• Green chillies                4 split into slices
• Dry red chillies              6 tear
• Salt to taste

Popu

• Channa dal                      2 tbsp
• Peanuts                            3 tbsp
• Mustered seeds               1 tbsp
• Curry leaves
• Hing                                   Pinch
• Oil

How to prepare

1. Cook rice with 4 cups of water ie 1 part of rice and 2 parts of water.
2. Take wide plate and spread cooked rice into it. Let it cool for some time.
3. Squeeze the tamarind pulp, strain well. the pulp should be little thick.
4. Meanwhile take a little deep pan or bowl, add oil and heat it on medium flame.
5. Add hing, red chilli pieces and turmaric powder.let it fry for some time. .
6. Then add tamarind pulp, green chillies and salt.
7. Boil this on medium flame till raw smell of tamarind disappears. Keep aside.
8. Take another pan, add some oil and heat it.
9. Add mustered seeds, channa dal, peanuts and curry leaves. Make nuts fry for some time.
10. Add this to rice and mix it well.
11. Then add required quantity of tamarind pulp to rice and again mix it well.
12. Rice should be well coated by tamarind pulp.

Serve after 1 hour tastes good.

Note

This procedure is little bit tough and takes time. Try it your self step by step. It is very tasty and mouth watering. My mother prepares this pulihora very well
You can preserve this pulihora paste for 15 days in refregirator.

Methi Rice

I generally prepare many varieties with different cominations by using menthi leaves or menthi kura. There are many health supporting properties and high nutrition values in it. I don't get bored in using menthi leaves as base in curries with different vegetables. If you add a handful of menthi leaves in any curry, the flavour of the curry would be nice.  There are 2 varities of menthi leaves as pedda menthi and chinna menthi. There is no difference, but I always use pedda menthi only.

•  Rice                          1/4 kg
• Menthi leaves              handfull 2times
• Fresh lemon               2 big ( make juice ou of them)
• Salt to taste

For powder

• Channa dal                 1tbsp
• Urad dal                      1tbsp
• Dry red mirchi             6 to 7
• Daniya                         1/4 tbsp
• Turmeric powder
• Oil                               4 tbsp

How to prepare

1. Cook rice in cooker or rice cooker. Keep it aside and let it cool
2. Wash and cut menthi leaves, so that it mix well in rice.
3. Meanwhile take pan , add drop of oil and fry all channa dal urad dal red mirchi and daniya till it turns golden brown.
4. Grind it into fine powder.Keep aside
5. Again take little deep pan add 4 tbsn of oil, let it heat on medium flame
6. Add mustered seeds, turmeric powder to it. Then add washed menthi leaves. Fry them well till crispy.
7. Then add prepared powder and salt. Stir it well.
8. Add this mixture to boiled rice and mix it well like pulihora.
9. Finally add fresh lemon juice and mix it well..

See the taste. If you want littlle lemon juice add to it.
Prepare it immediately and serve it.