Usha's Recipes

Mamidikaya Pulihora (Mango Rice)

Ingredients: 

2 cups cooked rice

1 small raw mango grated

2-3 tbsp groundnuts

3 tbsp cashew nuts

Salt

1 ½ tbsp Oil

5-6 green chilies slit length wise

½ tsp turmeric

2 Dry red chilies

1 tsp mustard seeds

1 tsp cumin seeds

1 tbsp chana dal

1 tbsp urud dal

Few curry leaves

Pinch of asafoetida (inguva)

Procedure:

·         Spread the cooked rice in a platter to cool down.

·         Heat oil in a pan fry peanuts and cashew nuts separately until they turn light brown. Remove them to a plate and keep aside.

·         Now in the remaining oil, add dry red chilies, cumin, mustard seeds, chana dal, urud dal green chilies and curry leaves. Fry for a minute and add turmeic powder, hing and turn off the fire.

·         Add the above seasoning to rice and wait for 5 minutes to cool the seasoning.

·         Add grated mango along with salt, peanuts, cashew nuts to the rice and mix well with the hand, taking care not to break the rice grains.

·         Adjsut salt and grated mango accordingly and serve with any pickle.

Capsicum-Cumin Rice with Egg

Today a bit lazy to cook, as it’s a long weekend and yesterday was fully occupied with kitchen stuff. I prepared all the powders like sambar powder, rasam powder, karam podi, ginger garlic paste for the coming months. I will post all the recipes in future. And here comes Capsicum-cumin rice, which I felt easy to do and this recipe is from aayis recipes.

Serves 2

1cup Rice

3 Eggs boiled

1tbsp Cumin seeds (slightly stone crushed)

1 Capsicum (I used half green and half Red capsicum)

2 garlic flakes chopped

2 medium size onions sliced

4-5 green chilies chopped

2 tbsp finely chopped coriander

2 Cloves

2 Cardamoms (beat with stone or pestle to break the pods)

1” Cinnamon

Pinch of cumin powder

Pinch of turmeric

Pinch of white pepper

Pinch of dried/fresh parsley

1 tbsp oil

1 tbsp ghee

Salt

Procedure: 

·         Heat ghee and half tbsp oil in a pan and add clove, cardamom, cinnamon. Then add crushed cumin, garlic, chilies and fry for a minute.

·         Add chopped onions, coriander, turmeric, salt and fry till onions turn light brown.

·         Add Capsicum and saute for a minute and add rice (soaked and drained) fry for 3 minutes.

·         Add 2 cups of water adjust salt and cook covered till done.

·         Peel eggs and cut into small pieces (discard yolks).

·         Heat half tbsp oil in a pan and add egg pieces, salt, turmeric, cumin powder, pepper and toss till egg pieces coated well.

·         Sprinkle some dried or fresh parsley or else with coriander and turn off heat.

·         Mix egg pieces with the rice and server hot.

Lemon Rice (Nimmakaya Pulihora) 

Lemon Rice is a delicious South Indian dish you can easily prepare when you are in a hurry. You can also make it with leftover rice. This is the common dish in simple meal to festive feast.

Ingredients: 

2 cups cooked rice

2 lemons

5-6 green chilies slit length wise

Salt

½ tsp turmeric

2 tbsp Oil

2 Dry red chilies

1 tsp mustard seeds

1 tsp cumin seeds

1 tbsp chana dal

1 tbsp urud dal

Few curry leaves

Pinch of asafetida (inguva)

2 tbsp groundnuts

Chopped coriander

Procedure: 

·         Cook the rice and spread it in a platter to cool down.

·         Squeeze lemon juice in a cup and add salt to it and mix well.

·         Heat oil in a pan and add the peanuts, fry until they turn light brown. Remove them to a plate and keep aside.

·         Now in the remaining oil, add curry leaves, dry red chilies, cumin and mustard seeds. Add chana dal, urud dal green chilies when the cumin seeds start to splutter. Fry for a minute and add the turmeric powder, hing and turn off the fire.

·         Add the above seasoning to rice and wait for 5 minutes to cool the seasoning.

·         Add lemon juice to the rice and mix well with the hand, taking care not to break the rice grains.

·         Taste it, and adjust the salt and lime juice accordingly.

·         Garnish with roasted groundnuts, and chopped coriander serve with papad and curd chilies.