Tag Archives: Karnataka dish

Jowar Vegetable Bhakri

I have mentioned before that I always believe in following our age old traditional recipes for a healthy lifestyle. So when I found a youtube channel through food groups named NK Food & Lifestyle by Mr Krishnamurthy Setty sharing similar beliefs as mine, I felt happy and subscribed instantly.

I don’t follow many channels just for the sake of it, but only those whom I really feel are worthy enough (I am choosy that way 😄). This channel is in Kannada language showcasing Uttar Karnataka dishes, which makes me even more interested being from the south part of Karnataka. All their recipes are unique, simple and healthy, making me want to try that time itself.

This Jowar Bhakri, which they call as thalipittu was tried following their video, even though I chose to make it as thick ones rather than thin as my kids prefer that way and it’s easier too (for the busy mommy me 😀). My kids, specially my 2 year old son loved it so much that he became a fan of it. Can you believe this has radish too in it which goes into the tummy in a secret way 😁. We all loved it very much. A must try recipe for sure!

On a side note, I read something which made me think a lot (me and my best friend – my thoughts 😅). I was reading about how we should be kind and supportive even to strangers as we don’t know what they must be going through. We all have that facade which we show to the world but inside we might be suffering which is hidden deep inside us. So, as much as possible we must show empathy towards everyone. Have you ever noted how kindness showed by a stranger increases your faith in humanity? And what if you were the person who was kind to someone whom you don’t even know, without expecting anything in return? Doesn’t that make you happy?

That happiness is what I feel while sharing about Mr Krishnamurthy Setty’s youtube channel. He thanked me many times when I shared my feedback and said I would be writing about his channel on my blog. The way he expressed gratitude made me confident that I am on the right path.

So, support everyone, even strangers without expectations and love your loved ones with all your heart without conditions. Though expectations are human nature and unconditional love is not easy at all, once we experience it, we understand life fully. ❤️

After this long heartfelt writeup, here’s sharing the recipe with all of you. Do try. This comes out very delicious. Happy and healthy cooking!

RECIPE:

Recipe adapted from: NK Food & Lifestyle

Ingredients: {Makes about 7 to 8 thick Bhakris}

1 Cup Jowar flour

3/4 Cup Whole wheat flour

1/2 Cup Chickpea flour or Besan

1/4 Cup finely grated Radish

1/4 Cup finely grated Carrot

1/4 Cup finely grated Cucumber

1/4 Cup finely chopped Onion

1/4 Cup finely chopped Coriander leaves

2 to 3 Green chillies

Salt to taste

Ghee to cook the Bhakris

Step by step recipe:

1. Take Jowar flour, wheat flour, chickpea flour and salt in a bowl.

2. Now add finely grated Radish, carrot, cucumber and finely chopped onion, coriander leaves and green chillies.

3. Mix everything once with hands so that the veggies mix well into the flours. Now if making thalipeet, add very little water and make into a soft dough. Since I made Bhakris, I added water to bring it to a thick dosa batter consistency (about 1 1/2 to 2 Cups of water).

4. Now heat a dosa pan and add a ladle of dosa in the center of the pan. Spread to make a thick dosa. Drizzle ghee over the surface.

5. When the surface cooks, flip and cook for about 1 to 2 mins.

6. Serve hot with butter and a chutney of your choice.

Notes:

* I refrigerate the leftover batter for use the next day. It lasts well and there is no taste change in the Bhakris.

* Skip radish if you don’t have but it’s a great way to include the vegetable in your diet as you can never find out that the bhakris have radish in it.

* I have not tried these Bhakris without wheat flour. So can’t say about the result.

* Chickpea flour gives a good flavour to this. So don’t skip it.

* You can spread it like thalipeet but I find them making like Bhakris easier.

* Cook both sides well as this takes time to cook than regular Bhakris due to Jowar flour in it.

* I served these with Coriander leaves chutney. For the chutney, grind together coconut with green chillies, ginger, coriander leaves, salt with little water to a smooth paste. Season in coconut oil with mustard seeds and curry leaves.

* You can check all my bhakri recipes in this recipe compilation post.

Snake gourd seeds spicy dosa | Poddale beeye Sannapolo

After I posted Ridgegourd skin chutney, it reminded me of another “taste from waste” which my grandmother made regularly. It is these small dosas from the seeds of snake gourds. They are not the dosas that we have for breakfast but had with rice meals and called as sannapolo in Konkani.

There are so many varieties of sannapolos made with onion, cabbage, moringa leaves and many others. Those require soaking and grinding rice and toor dal. But this variety of sannapolo can be made instantly as it uses rava instead.

And anything that can be made instantly becomes instantly my favourite too 😉. What better way to use up the healthy part of this vegetable in a delicious way. A meal of these dosas with upkari and ukde pej (Matta rice congee) becomes a soulful meal for us. Something I can never get tired of. ❤️

Hope you all try this and love it like we do. Happy and healthy cooking!

RECIPE:

Ingredients:

3/4 Cup Snake gourds seeds (I took the core of two regular sized snakegourds)

1/2 inch Ginger piece

3 Green chillies

1/2 Cup Coconut (fresh or desiccated)

1 Cup Rava or Semolina

Salt to taste

Coconut oil to cook the dosa

Step by step recipe:

1. * Wash the snake gourd well and scrape the white skin with a knife.

* Then slice lengthwise and remove the core. Keep it aside.

* Chop the snakegourds to small pieces and keep it in another bowl to make Upkari. (Will share the recipe in notes) Soak 1/4 Cup chana dal for the Upkari for about 30 mins.

2. For the spicy dosa or sannapolo, grind the seeds along with coconut, ginger and green chillies to a slightly coarse paste.

Note: Don’t grind too much or it can taste bitter. Just pulse two to three times so that the seeds are crushed.

3. Add this paste to a bowl. Add rava and salt. With little water, make a thick batter.

4. Heat the dosa pan and make small dosas. Drizzle coconut oil and cook the dosas on both sides till they turn brown and crisp.

5. Remove and serve with rice meals. This is not the regular dosa had for breakfast. It tastes best with rice, rasam or dal and snake gourd stir fry (Upkari).

Notes:

* If the snake gourd seeds are very small and easily crushable with hands, then no need to grind it along with the other ingredients in the mixer. Just mix it with the ground paste.

* While grinding the seeds, don’t grind for too long. Just pulsing is enough. Grinding for too long can cause a bitter flavour.

* The rava that I use is normal upma rava. Since this is a thick dosa, don’t add a lot of water. Just enough water to make a thick batter.

* For the snake gourd Upkari, heat coconut oil in a pan. Splutter mustard seeds and add the soaked chana dal, green chillies and curry leaves. Add chopped snake gourd and hing along with salt and little water. Cook till the snake gourd turns soft. Garnish with grated coconut.

Chow Chow Bath

If you are wondering about the name Chow Chow Bath, let me tell you it’s nothing but upma, sheera and simple coconut chutney. It is easily available in hotels in Karnataka especially in the southern parts of Mangalore and Udupi where I belong to.

I first tasted it post marriage when I was very intrigued by the name and ordered it. To my surprise, it was just something so basic yet the overall combination tasted too heavenly for words. I fell so much in love with it that my eldest brother in law whom I fondly call Danthanna used to call me “Chow Chow Bath Ammi” (Ammi is the short form given by hubby’s family for the name they have put for me as part of marriage ritual – Amitha). I am so lucky to have such a loving family as in laws who love me like their own daughter.

Coming back to Chow Chow Bath, it became our special occasion breakfast apart from Masala dosas. Easy to make and starting the day with sweet on birthdays so that the whole year turns out as sweet. That is my intention. Maybe childish but still something I cherish a lot.

Hope you all those who have not tried this will try and love it. It turns out super delicious. Happy and healthy cooking!

RECIPE:

Ingredients:

For Upma:

1 Tbsp Coconut Oil

2 tsp Ghee (optional but gives great flavour)

1/2 tsp Mustard seeds

1/2 tsp Urad dal

1 Tbsp broken Cashews

Few curry leaves

3 green chillies

1 Cup wheat Semolina/ Rava/ Sooji

1 Tbsp Sugar

Salt to taste

2 to 2 1/2 Cups Water *(read notes)

2 Tbsp freshly grated coconut

For Sheera: Check the detailed recipe here.

For Chutney: Check Notes at the end

Step by step recipe:

1. Keep water to boil in a pan.

2. Heat oil and ghee together in another pan (I use my iron kadhai) and splutter mustard seeds. Add urad dal, curry leaves, cashews and green chillies. Fry till cashews turn light brown.

3. Now add semolina and roast continually on medium flame till it turns light brown in colour and turns aromatic. Takes about 3 to 5 mins.

4. Add sugar and salt. Mix well.

5. Now add the boiling water to this. Be sure to add very hot or boiling water else the upma won’t have desired texture.

6. Mix well continually with a ladle as you add the water so that there are no lumps in the mixture. Mix continuously on medium flame till the mixture cooks well and leaves the sides of the pan. Takes about 5 mins.

7. Cover and keep for 2 mins on low flame. Garnish with grated coconut and remove from the flame.

Notes:

* Remove the upma into a bowl and make Jaggery sheera in the same kadhai. Here is the detailed recipe.

* For Coconut Chutney, just grind together coconut, green chillies, ginger and salt with little water to a smooth paste. Remove into a bowl.

* When making upma, if you want a really soft texture like a lump, add semolina to water ratio as 1 : 2.5 times. If you want fluffy texture, add semolina to water ratio as 1 : 2 ie twice the water as compared to semolina.

* You can also add ginger, onions and tomatoes in the seasoning along with little turmeric powder and sambar powder in the upma to make khara bath. That tastes good too but as Chow Chow Bath, we prefer this basic version of upma.

* While eating Chow Chow Bath, take one serving of each upma and sheera, dip in chutney and eat. Tastes so delicious!

10 min Restaurant style Veg Kurma

I have tried many Kurma recipes in the past but once I tried this one, I did not have to try any other. It comes out too delicious for words. Although this technique was new to me, I found that cooking with almost zero additional water in the pressure cooker makes the Kurma taste amazing.

Whenever I make this Kurma, the husband comes to know through the aroma and he asks if it’s Kurma that is cooking 😂. You have to try it to know. I have made it for many get togethers and people love it a lot.

Best part of this curry is once the chopping is done, it hardly takes 10 mins. No sauteing or cooking for long time. I make this specially during weekend now when I don’t want to spend the whole day in the kitchen.

Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients:

About 3 Cups mixed Vegetables (Potato, peas, carrots, capsicum, cauliflower)

1 Cup Paneer cubes

2 Tbsp Coconut oil

1 Tbsp Ghee

2 green chillies

1/2 inch Cinnamon stick

3 Cloves

2 Cardamon pods

1 large Onion, finely chopped

1 large Tomato, finely chopped

1/2 Cup Milk

2 Tbsp Coriander leaves, finely chopped

For the masala paste:

1/4 Cup Yogurt/ Curd

1/4 Cup freshly grated or desiccated Coconut

5 to 7 Cashews

3 to 4 cloves of Garlic

1 inch Ginger piece

1 tsp Red chilli powder

1 tsp Garam masala powder

1 tsp Coriander powder

1/2 tsp Turmeric powder

Salt to taste

Step by step recipe:

1. First add all the ingredients mentioned in the masala paste and grind to a smooth paste without adding water. Don’t forget to add salt too. Keep aside.

2. Keep the vegetables ready as well.

3. Now take a 2 liter or 3 liter pressure cooker. Don’t keep it on the flame. Add ghee and oil in the cooker. Also add cloves, cardamom and cinnamon stick along with green chillies. Bay leaf too if you have.

Note that I have not yet kept the cooker on the flame or stove top.

4. Now layer finely chopped onions evenly.

5. Layer tomatoes evenly too.

6. Layer the veggies after this.

7. Add paneer cubes layer over this.

8. Now add the masala paste as the top layer.

9. Now pressure cook the above layers on medium flame for 7 mins or till 3 whistles. There is no need to add water while cooking. The juices in the vegetables will release water and that’s what makes this Kurma tasty.

10. Allow it to cool down by itself. Now add milk and cook for about 2 mins.

11. Garnish with coriander leaves and serve hot with rotis or rice.

Notes:

* OPOS is a patented technique owned by Mr.Ramakrishnan. It is a copyrighted term. I have adapted this recipe from this site and since she used this technique for making this Kurma, I followed the same. I have no intention of owning this technique. The full credits to this technique goes to Mr Ramakrishnan Sir only.

* If you don’t know to use a pressure cooker, you can saute tomato and onions in the seasoning and cook the veggies with the masala while following all the steps in a kadhai.

* In the original recipe, it says to keep on high flame for 5 mins but it sometimes burnt my Kurma. So I keep the flame on medium for 7 mins. It works well for me.

* In case your veggies don’t cook when you open the cooker, cook after you add milk for 5 more mins.

* Don’t forget to add salt in the masala paste itself. It makes a huge taste difference if you add later.

* Also don’t add water at all while grinding the masala paste. The yogurt does the job well and you can see it while grinding.

* Paneer is optional. I add because we love it. You can also add any combination of veggies that you have.

Masala dosa

When I was newly married, I hardly knew about cooking blogs nor about food groups on facebook. I relied on asking Amma for recipes and cookbooks like the amchi favourite one by Jaya V Shenoy. I was also lucky to be gifted by few cookbooks by my grandmother’s sister whom I lovingly call Prafulla pachi. 😍

One among them is 99 Delightful dosas by Jayashree Prabhu. I have learned many dosas from the book and this masala dosa is one among them. Never had to try any other recipe for Masala dosa. Comes out perfect each time. 😊

I also take this post as an opportunity to thank my aunt Chandriakka and Prafulla pachi for gifting me many cookbooks during my newly married days. I still treasure them a lot. Thank you! ❤️

Sharing the recipe of masala dosa with all of you. Happy and healthy cooking!

RECIPE:

Adapted from the cookbook: 99 Delightful dosas by Jayashree Prabhu

Ingredients:

2 Cups raw white Rice

1/2 Cup Urad dal

1/2 Cup Mixed dals (any combination of toor dal, moong dal, chana dal, masoor dal)* check notes

1/2 Cup wheat Semolina/ Rava/ Sooji/ regular upma rava

1 Tbsp Oil

1 tsp Sugar

1/2 tsp Hing

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak rice along with urad dal and mixed dals for atleast 4 hours.

2. Drain the water and grind with little water to a fine paste.

3. Now add rava, oil, hing, sugar and salt.

4. Mix well so that no lumps are formed and keep for fermentation overnight or for 8 to 10 hours.

See how well the batter has fermented

5. Heat a pan and pour the batter in medium flame. Spread in a circle as big as you can.

Tip: Don’t make the flame high while spreading the dosa. Spread on medium flame and then increase the flame to high while cooking the dosa.

6. Cover and cook till the surface cooks. Add ghee or oil. Place the potato bhaji in the center of the dosa. Fold and serve. Repeat the same with the rest of the batter.

Notes:

* You can add any varieties of dals in the mixed dals among chana dal, moong dal, toor dal and masoor dal. I add whichever is available in my pantry.

* For the bhaji,

# Pressure cook potatoes. Peel and mash them.

# Heat oil in a pan. Splutter mustard seeds. Add Jeera, hing, green chillies, fry little. Then add tumeric powder along with mashed potatoes.

# Add little water and salt. Cook till the mixture turns dry. Garnish with coriander leaves.

(You can also add sliced onions to this bhaji if desired)

* For making perfect dosas, always spread the dosas on medium flame, then make the flame high and cook till it till done.

* For crispy dosas, cook till the underside browns completely.

* I usually make simple coconut chutney with this dosa. Just grind together Coconut, ginger, green chillies with salt to a smooth paste. Season with mustard seeds and curry leaves spluttered in oil.

Paneer Sukka

I am actually a non vegetarian turned into vegetarian post marriage ( ie since 9 years now). People ask me how can I even turn just like that and don’t I crave for it. The truth is I was not much fan of chicken or fish even before marriage. So it was not much difficult to leave it completely.

But there are some dishes that I loved in non veg especially the gravy and one of them is the south Karnataka speciality Chicken sukka. I remember how my aunt Shaila mhave used to ask a person who was an expert in making it to make specially for us when we visited her. The flavours of the gravy is unforgettable.

So after marriage, when I craved for it, I tried to recreate it and added the vegetarian favourite Paneer. My husband is a huge paneer lover and can eat it everyday. 😂 So was Paneer sukka born in my kitchen and we love it with Matta rice meal.

Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients:

200 gms Paneer cubes

1 large Onion

1 tsp red chilli powder

1/2 tsp garam masala powder

Salt to taste

2 tsp Oil

For the masala paste:

1 Cup fresh/ desiccated coconut

3 Kashmiri red chillies

1 tsp Coriander seeds (to be roasted)

2 tsp Cumin seeds (to be roasted)

Step by step recipe:

1. Heat a pan and dry roast coriander and cumin seeds for couple of minutes till it gives out an aroma.

2. Take coconut, red chillies in a mixer and add the roasted coriander- cumin to this.

3. Grind with water to a slightly coarse paste adding little water.

Note: Don’t add a lot of water. Also don’t make a fine paste.

4. Heat oil in pan and add finely chopped Onion. Fry till translucent.

5. Now add the ground paste.

6. Also add red chilli powder, garam masala powder with salt.

7. Cook till the mixture dries off which can take around 10 mins.

8. Now add paneer cubes with little water and allow to come to a boil.

9. Now put the flame on medium and cook till the mixture turns dry.

10. Paneer sukka is ready to be served with rotis, rice or Neeru dosas.

Notes:

* Paneer can be substituted with mushrooms or cauliflower too.

* The main part of this curry is to grind the paste slightly coarse and also to cook the paste well till it turns dry.

* If your red chillies are spicy, you can skip the red chilli powder.

Sambarpalli chutney | Oregano leaves chutney – Version 1

My husband loves gardening. He has grown a lot of plants in our kitchen garden which yields us different varieties of vegetables during winter and herbs like mint all year long. There are two plants among them which I adore as they are medicinal plants and helps us heal ourselves and our kids when they fall sick.

One is the most revered plant in Hindu tradition, Tulsi or holy basil. He has grown it all around the house and it feels so divine when we sit in our backyard filled with Tulsi plants. The second is these Sambarpalli leaves or Cuban oregano. They are very good to cure cold and stomach problems in both kids and adults. Sharing a picture of our plant.

Though people make so many dishes with these leaves including pakoras, my favourite is this simple chutney ad it not only tastes delicious but is easy to make as well. I try to make this chutney atleast once a week so that we consume the leaves regularly in this way.

Hope you all try this chutney too. Happy and healthy cooking!

RECIPE:

Ingredients:

5 to 7 leaves of Sambarpalli/ Panikoorka/ Doddapatre / Cuban oregano

1 Cup Coconut (freshly grated or desiccated)

1 small Onion

1/2 inch Ginger piece

3 green chillies

Salt to taste

Step by step recipe:

1. Wash well and heat the leaves in a pan till it changes colour and starts oozing water.

2. Allow it to cool down.

3. Meanwhile, add coconut, onion, green chillies and salt in a blender.

4. Add the cooled sambarpalli leaves too.

5. Using water as required, grind to a fine paste.

Notes:

* If you don’t have these leaves, skip it and you get simple raw onion chutney which I make regularly.

* Add coriander leaves instead of Sambarpalli leaves and you get coriander leaves chutney.

* You can skip onion if you are making during vrat days or are a Jain.

* Do not add more than the mentioned leaves as it does not taste good.

* This chutney makes a good combination with Instant Rava idlis.

* These leaves are very healthy and I use them in two ways apart from making chutney:::

1. I put couple of leaves in a vessel along with water. Heat it and take steam inhalation when even having the slightest of cold symptoms.

2. Heat the leaves in a pan as shown in the first picture. Then when it starts oozing water, remove it and crush it using mortar and pestle. Sieve the juice and mix honey (for kids above one year old) . Give as medicine for kids and adults when suffering from cold or stomach ache. Works very well. Take about 6 to 8 leaves for one dose.

Hope these home remedies are helpful to you too. These leaves are really magic!

Instant Rava Idli

I had not even heard of rava Idlis before marriage. For me, Idlis meant either the regular idlis or sweet/ plain Idlis that we konkanis call mudho. Rava idli came into the picture as I started going to hotels with hubby and I became a huge fan of these unique kind of Idlis.

Little did I know that it would be so easy to make them at home. One try and I have never ordered them in restaurants after that. Almost 9 years later, I can now make these Idlis even in my dreams 😀 and it is in our regular breakfast menu.

I am sure most of you must be knowing the recipe but this is for those like me who did not know about it. Even if it helps one, I will feel it’s worthwhile. Happy cooking!

RECIPE:

Ingredients: (Makes around 8 to 10 Idlis)

1 Cup Rava / Sooji / Semolina

1/2 Cup Curd / Yogurt

1 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds/ Jeera

1/2 tsp split Urad dal

Few Cashews, chopped

Salt to taste

1 tsp Eno fruit salt (Substitute with 1/2 tsp baking soda + 1/2 tsp lemon juice)

Step by step recipe:

1. Heat oil in a pan and splutter mustard seeds. Add cumin seeds, urad dal and cashews. Fry for few seconds.

2. Now add rava and fry on medium flame till it changes colour slightly and turns aromatic.

3. Immediately transfer to a bowl and allow it to cool.

4. Once cooled, add curd, salt and about 1/2 Cup water and mix well.

The consistency of the batter should be slightly thick to make good rava Idlis.

5. Now add eno fruit salt and mix once. Do not mix a lot. Just one even mix will do.

6. Put the batter into greased idli moulds and steam for 20 mins or till done.

7. Serve with a chutney of your choice or sambar.

Notes:

* Don’t make the batter very thick nor thin. For 1 Cup rava, it took me 1/2 Cup curd and 1/2 Cup water to get the perfect batter.

* After adding Eno fruit salt, you must immediately steam the batter. The batter cannot be stored after adding Eno fruit salt.

* You can however fry the rava in the seasoning and store in the fridge or freezer. Add curd, salt, water, Eno fruit salt when making Idlis and steam.

* Allow the fried rava to cool before adding curd. Else it might form lumps.

* As already mentioned above, you can substitute 1 tsp Eno fruit salt with 1/2 tsp Baking soda plus 1/2 tsp lemon juice.

Charmbure upkari

This post is dedicated to my father who’s favourite snack to make is Charmbure Upkari and my husband who’s only reply for “what’s for evening snack?” is Charmbure Upkari. My kids have gone after them and they love it a lot too.

It’s easy for me as well. Hardly takes time to mix everything and is so tasty that the whole family is happy with me. I am happy too since it’s a healthy snack to munch on.

Charmbure Upkari is most famous during temple festivals in South Canara regions and also available outside temples at other times. They give it in a paper cone and it’s so delightful to see them make it. Some also add raw mango to it but since we don’t get it here, I make it without it. Here’s sharing how we make our Charmbure Upkari.

RECIPE:

Ingredients:

2 Cups Puffed rice/ Charmburo/ Bhel

1/2 Cup Sev/ Bhujiya

3 Tbsp peeled and finely grated Carrot

1 small Onion, finely chopped

1 small Tomato, finely chopped

2 green chillies, finely chopped ( or to taste) *can skip if making for kids

3 Tbsp coriander leaves, finely chopped

1 Tbsp Peanuts

2 tsp Sambar powder

1/2 tsp Red chilli powder (or to taste) *can skip if making for kids

2 tsp Coconut oil (plus 1 tsp to fry peanuts)

1 Tbsp Lemon juice

Salt to taste

Step by step recipe:

1. Add the finely chopped Onions, tomatoes, coriander leaves, green chillies, grated carrots in a large mixing bowl. (Add finely chopped raw mango too if available)

2. Add sambar powder, salt and red chilli powder( if adding).

3. Now fry peanuts in oil and add to the mixture along with sev/ bhujiya.

4. Now add the Bhel/ Charmburo along with coconut oil and lemon juice. Mix well.

5. To a taste test and add more sambar powder/ red chilli powder/ lemon juice if required. Serve Immediately. Else the Charmbure upkari turns soggy and not crisp.

Notes:

* If I have the time, I sometimes dry roast the Charmburo/ Bhel before adding to the upkari so that it does not turn soggy while serving.

* Do serve it immediately after mixing everything. Else it turns soggy.

* All the ingredients are to taste and you can make changes according to your family’s taste buds.

Lemon mint chitranna

When I was a kid, my mother used to say ” If I make plain rice and curry, you say you don’t like rice but if I make chitranna or pulao, rice becomes your favourite!”. The same is with my kids now. They love variety rice more than plain one and this lemon rice is their favourite.

My 5 year old loves her lemon rice with lemon pickle (yes , a sour lover she is) while my 1.5 year old loves lemon rice with curd.

Since we have plenty of mint growing in our backyard, I add them too for some extra flavour and health benefit.

RECIPE:

Ingredients:

4 Cups cooked white rice (leftover rice will also do)

10 to 12 mint leaves/ pudina

3 green chillies

1/2 tsp Turmeric powder/ Haldi

Juice of a half a lemon/ one full lemon of using Indian variety

Salt to taste

For seasoning:

1 Tbsp Coconut oil

1 tsp Mustard seeds

1 tsp Cumin seeds/ Jeera

1 tsp Urad dal

1 Tbsp Peanuts

A pinch of Hing/ Asafoetida

A sprig of curry leaves

Step by step recipe:

1. Heat coconut oil in a pan and add mustard seeds, cumin seeds, urad dal, peanuts and hing.

2. When mustard seeds splutter, add curry leaves and green chillies. Fry for few seconds.

3. Now add mint leaves along with turmeric powder and fry for few more seconds.

4. Now add the cooked rice along with salt to the pan and mix thoroughly. If adding freshly made rice, allow the rice to cool down completely before you add to the pan else the rice will not hold shape and will mash down.

5. Finally add lemon juice after switching off the flame and mix well.

Notes:

* You can skip mint leaves if not available and make normal lemon chitranna.

* A garnish with freshly grated coconut can also be added for a wonderful flavour.

* If you don’t have leftover rice and don’t have the time to make rice, allow it to cool and mix, you can cook the rice in the seasoning itself like how you cook pulao. I do that during rush days and it turns out great too. Instead of cooked rice, add raw rice and enough water. Cook rice till done. Add lemon juice at the end.

If any doubts, do message me on my Facebook page Healthy cooking with mithaor on my Instagram handle and I would be happy to help. Happy cooking!