This rice is a hit among kids as it is not spicy like other variety rice. Besides, they love the fried cashew nuts that dot the rice.
Ingredients: Long rice -1cup Chopped cashew nuts -1/2cup Chopped onions -1cup Black pepper corns -1tsp Cumin seeds -1tsp Clarified butter -4tblsps Oil and Salt - as required
Method: Toast the pepper corns and cumin seeds lightly. Cool and pulverize it. Keep it aside. Wash and soak the rice in one cup of water for 20 minutes. Cook it along with the water in a pressure cooker for 10 minutes. Remove the rice from the cooker after the pressure has released. Allow it to cool for 5 minutes. In the meantime, fry the chopped cashew nuts in little clarified butter to a golden brown colour. Empty it over the rice set aside to cool. In the same pan, fry the chopped onions till it turns translucent. Then, add the cooked rice and powdered spices. Add more clarified butter and stir fry for few seconds till it is blended well. Serve it alone or along with any chutney of your choice.
This stir fried vegetable is so similar to the dry 'alu mutter' side dish served in most restaurants. Here, I have added capsicum for that extra flavour of green chillies sans its heat. Potato capsicum pea’s fry goes well with all types of flat breads.
Ingredients: Potatoes -200gms Shelled peas -50gms Capsicum -1/2 Onion -1 Turmeric powder -1tsp Sambhar powder -2tsps Dosa podi -2tsps Coriander leaves - few Salt and oil -as required
Method: Cut and boil the potatoes along with turmeric powder and salt. When it is cooked, peel and cube it. Blanch the green peas in little water. Drain and keep it aside. Chop the onions and fry till it turns translucent. Reduce the flame to the minimum and add the sambhar powder. Stir for few seconds. Next, add the vegetables and dosa podi. Add more oil if required and stir fry till everything is blended well. Garnish with chopped coriander leaves.
A simple and tasty stir fried vegetable that is low on calorie. It goes well with flat breads and rice.
Ingredients: Lady’s finger -200gms Onion -2 Turmeric powder -1tsp Dosa podi -4tsps Grated coconut -1tsp Salt and oil - as required
Wash and chop the lady's finger. Chop the onions. In a frying pan heat few teaspoons of oil and fry the lady's finger till it changes colour. Then, stir in the chopped onions, turmeric powder and salt. Close and cook for few seconds stirring occasionally. When the lady's finger is done, add the dosa podi and grated coconut. Stir fry for few seconds over a low flame till everything is blended well. Serve it as side dish for sambhar rice or flat bread.
Little millet is known as Samai in Tamil, Kutki in Hindi, Sama in Telugu, Same in Kannada and Chama in Malayalam. It is rich in dietary fibre, iron, calcium, and B vitamins. Like other millets, it also releases glucose steadily without affecting the metabolism of the body. Hence is highly recommended for diabetics.
Ingredients:
Little millet -2cups Husked split green gram -1cup Cumin seeds -1tsp Black pepper -1tsp Asafoetida powder -1/2tsp Curry leaves -few Clarified butter -3tblsps Salt and oil - as required
Method: Soak the green gram in water for two hours. Dry toast the millet till it emanates a sweet smell. In a pressure pan/cooker temper cumin seeds, black pepper, asafoetida powder and curry leaves in little oil. Add the soaked green gram and toasted millet. Add five cups of water and salt. Close and cook under pressure for 15 minutes. When the pressure has released, open the pan and stir in the clarified butter. Serve it along with Orange peel pulikachal or any chutney of your choice.
Karanji Lake is located in the city of Mysore in the state of Karnataka, India. This lake with an area of 90 hectares has water spread area of about 55 hectares. It is a nature park comprising of a butterfly park and a walk-through aviary. The aviary with a height of 20 m, length of 60 m and width of 40 m makes it the biggest 'walk-through aviary' in India. The butterfly park created on a small island within this lake has about 45 species of butterflies. This park also has a watch tower to view the birds from a height.
