Raw Mango Curry

Pacchi Mamidimkaya Kura

Ingredients :

Raw Mango 1 (medium)
Onion 3 cups (chopped)
Red chilly powder 1/2 tsp
Coriander powder 1/4 tsp
Green chilly 3 (slit)
Urad dal  1 tsp
Dried red chilly 2
Mustard seeds 1/4 tsp
Cumin seeds  1/4 tsp
Curry leaves 7
Garlic pods 4 (crushed)
Turmeric powder 1/4 tsp
Oil   1/2 - 1 tbsp
Salt as per Taste
Cilantro few sprigs

Preparation :

Peel mango and cut into 2 inch size cubical pieces.
chop onion and keep it aside.

Heat oil in a pan, add urad dal, dried red chilly, wait for few secs until changes its colour,
add cumin seeds,mustard seeds, let them splutter and add curry leaves, crushed garlic,
slit green chilly,chopped onion and turmeric powder, stir and let the onion half cooked.

Now add mango pieces, red chilly powder,coriander powder and salt, stir well and
close with lid, let it cook for 15-20  Min's, until mango tenders on low flame.

Switch off the flame and garnish with cilantro.

Serve it with hot rice, roti....etc
Makes 2-3 servings.
It takes 30-35 Min's to prepare.

Kalimikaya Chutney

Ingredients :

Kalimikaya  2 cups
Green chilly 15
Garlic pods  8
Salt as per taste

For Seasoning :

Oil 2 tsp
Dried red chilly 3 (broken)
Urad dal  1 tsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Curry leaves 6
Turmeric powder 2 pinches

Preparation :

Wash  kalimikayalu, green chilly and keep them aside.
 Heat a pan, add few drops of oil and fry green chilly for a couple of Min's, remove and
add kalimikayalu and garlic pods, let them fry for 3-4 Min's and let them cool.

Now grind kalimikayalu, green chilly, garlic pods and salt in to coarse paste and take in to
a bowl .

Seasoning :

Heat oil in a wok, add dried red chilly, let it change the colour then add cumin seeds, mustard seeds,
let them splutter, now add curry leaves and let it done for a min, then add turmeric powder, stir it well
and take on to kalimikaya paste.

Now kalimikaya chutney is done.
Serve it with hot rice and ghee...etc
It takes 15 Min's to prepare.

Note : Kalimikaya chutney is a very rare dish, you will find them in rainy season in India.
           It tastes like raw tamarind, and it is little sticky and spicy (ghatu) after grinding .

Mutton Curry / Lamb Curry

Ingredients :

Mutton or Lamb   1/2 kg or 1 lb
Onion  1/2 cup (chopped)
Green chilly 4 (slit)
Curry Leaves 8
Ginger 1 inch
Garlic pods  10
Turmeric powder  1/2 tsp
Red chilly powder  1 - 2 tsp
Coriander powder 1 tsp
Dry Coconut powder with garam masala 1 &1/2 tsp
Salt as per taste
Oil  1-2 tbsp
Cilantro  1 tbsp (finely chopped)

Preparation :

Wash mutton 4-5 times and keep it a side.
Crush ginger and garlic to a fine paste, chop onion .

Heat oil in a pressure cooker, add chopped onion, slit green chilly and curry leaves and
let it done for a couple of Min's on medium flame.

Add ginger garlic paste and turmeric powder, stir and add mutton to it, mix it well and let it done
for 5 Min's.

Now add red chilly powder, salt, coriander powder, dry coconut powder with garam masala.
Stir well and add 1 cup of water, close with lid and let it cook for 5 whistles (it takes 20 -25 Min's)
on medium flame.

Switch off the flame, open the lid after 10 Min's, see whether it is cooked or not, if it is not cooked,
cook for more 2 whistles.If it is done add cilantro close it with lid and keep it a side for 5 Min's.

Serve it with hot Bagara rice, chapati etc....

It makes 3-4 servings.
It takes 45 Min's - 1 hour to prepare.
  

Jeera Rice

Cumin Rice

This is simple and tasty recipe, if you've got some left over cooked rice on hand that would rather
not go waste. When ever I have left over rice, I prepare Jeera rice.I can say it's the perfect way
of using leftover rice, If you want to prepare for children or any parties go for fresh rice.
So, here is the recipe.

Ingredients :

Cooked Basmati Rice 4 cups
Cumin Seeds 1 tsp (Jeera)
Green  Chilly 5
Curry leaves  6
Ajinomoto  1/4 tsp
Oil 1/2 tbsp
Salt as per taste
Cilantro few sprigs for garnishing

Preparation :

Wash green chilly,slit and cut it.

Heat oil in a pan add cumin seeds let them splutter then add slit green chilly
and curry leaves, let it done for a min.

Now add cooked rice and salt to it. Stir it well and let it done for 4-5 Min's on
low-med flame.

Then add ajinomoto and cilantro, and let done for a couple of Min's.
Switch off the flame and serve hot with masala curries, raita ...etc

It takes 20-25 Min's to prepare.
Makes 2-3 servings.

Note : It can be prepared with ordinary rice, if have leftover rice, in no time we
           can prepare jeera rice.
         

Cucumber with Tomato

Dosakaya tomato curry

Ingredients :

Cucumber 1 (yellow dosakaya)
Tomato   1 cup (chopped)
Onion    1/4 cup  (chopped)
Green chilly 4 (chopped)
Curry leaves  5
Red chilly powder 1/4 tsp
Fenugreek & Cumin seeds powder 1 pinch
Mustard seeds 1/4 tsp
Cumin seeds  1/4 tsp
Ginger Garlic paste 1/4 tsp
Turmeric powder 1/4 tsp
Oil  1/2 tbsp
Cilantro few sprigs for garnishing

Preparation :

Wash and cut cucumber, remove the seeds, cut 1 inch size cubical pieces, chop onion and tomato.

Heat oil in a vessel , add cumin seeds, mustard seeds and let them splutter.
Add chopped onion, chopped green chilly, ginger garlic paste and turmeric powder and
saute for a couple of mins.

Add cucumber and tomato, stir and add red chilli powder, fenugreek & cumin seeds powder
and salt, stir and cover with lid, cook for 15-20 mins until cucumber tenders on
low-med flame (add little water if needed).

Switch off the flame and garnish with cilantro.

Serve it with rice etc....
Makes 2-3 servings
It takes 30-35 mins to pepare.

Note : Instead of fenugreek & cumin seeds powder you can add few fenugreek leaves.
        

Mushroom Mutter Masala

Ingredients :

Mushroom  2 cups (chopped)
Green Peas  1/2 cup (Mutter)
Green chilly 3 (slit)
Onion    1/4 cup chopped
Curry leaves  8
Cilantro few sprigs
Oil   1 tbsp

Ingredients for Masala :

Pea nuts 2 tbsp (roasted)
Cashew nuts  6
Tomato 1 (cut into 4 pieces)
Red chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Coriander Powder 1/2 tsp
Fenugreek & cumin seeds powder 2 pinches
Garlic pods 6
clove 1
Cardamom 1
Cinnamon 1/4 inch (very little for good flavour)
Sugar 1 pinch
Salt as per taste

Preparation :

Cut mushroom into medium size pieces.

Heat 1 tsp oil in a vessel and fry chopped onion, curry leaves  for a couple of Min's.
Grind all masala ingredients with fried onion and curry leaves by adding 1/2 cup water
in to fine paste(neither too tight nor too watery)

Heat oil in the same vessel, add green peas and slit green chilly let it done for a min then
add masala paste to it and stir continuously till it leaves raw smell (2-3 Min's) on low-med flame.

Then stir in chopped mushroom, mix it well, cover it with lid and cook on low-med flame for
15-20 Min's, till it leaves oil. then switch off the flame and garnish with cilantro.

It make 2-3 servings.

It goes well with butter-non, chapati etc

It takes 45-50 Min's to prepare.

Note : 1/4 tsp tamarind pulp can be added depending on your taste.

Sambar

Ingredients :

Toor dal 1 cup (kandipappu)
Drum sticks  2
Bottle gourd  8 pieces (2 inch cubical)
Tomato 1 cup (chopped)
Onion 1/2 cup (chopped)
Tamarind  big lemon size or (1/2 cup tamarind pulp)
Sambar powder  1 tbsp
Jaggery or sugar 1-2 tsp
Salt as per taste
Cilantro few sprigs

For seasoning :

Oil 1 tbsp
Dried red chilly 2 (broken)
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Garlic pods 4 (crushed)
Green chilly 2 (slit)
Curry leaves  8
Turmeric powder 1/2 tsp

Preparation :

Wash & soak tamarind in 1 cup of water, let it tender and extract juice(4 cups) from it and
keep it a side.

peel skin of drum sticks and cut in to 3 inch size pieces and chop all the vegetables.

Wash toor dal, add 2 cups of water, l pinch turmeric powder and pressure cook it for 3 whistles.
open it after 10 Min's, let it cool and grind in to paste .

Heat oil in a vessel, add broken dried red chilly, stir and wait till it changes its colour (do not burn).
Add cumin seeds, mustard seeds, let them splutter, then add chopped onion, curry leaves,
green chilly, crushed garlic, drum stick pieces, bottle gourd pieces, chopped tomato.

Then add 1 cup of water, cover the vessel with lid and cook for 5-8 Min's.
Once the vegetables are half cooked, add tamarind extract, toor dal paste, salt and jaggery.
Adjust water depending on your taste.

Bring it to boil for 10mins then add sambar powder and let it boil for more 10 Min's.
Finally add  few curry leaves and cilantro sprigs and switch off the flame.

Serve it with idly, dosa, rice...etc

Makes 5-6 servings.

It takes 45-55 Min's to prepare.

Sambar powder

Ingredients :

Coriander seeds(dhania) 2 tbsp
Bengal gram dal (channa dal) 1/2 tbsp
Black gram dal  split (urad dal) 1/2 tbsp
Dried red chili  4
Pepper seeds 1 tsp
Fenugreek seeds(methi seeds) 1/2 tsp
Cumin seeds (jeera) 1 tsp
Turmeric powder 1/4 tsp
Curry leaves 8 (fresh)
Asafoetida (hing) 1/4 tsp  (optional)

Preparation :

Fry all the ingredients one by one till they leave flavour and changes their colour on low flame.

Heat a pan, add  coriander seeds and fry till it changes its colour, remove from the pan.
take bengal gram on to the pan, fry until they turn to golden brown colour, remove them to a
vessel, take black gram and fry till they changes the colour,remove and take fenugreek seeds,
fry till they changes the colour, remove and add cumin seeds, fry till it changes the colour.
finally fry red chilly, curry leaves for couple of Min's.

Let them cool for 10 Min's, now take all fried ingredients in mixer, add pepper seeds, asafoetida,
turmeric powder, grind to coarse powder and store in air tighten jar.

Sambar powder is done and ready to use in sambar.

It takes 15 Min's to prepare.

Note : You can get sambar powder in well known brands, but home made
sambar powder gives you good flavour and taste.

Green Chilly Chicken

Chicken with Pacchi Mirchi , Green Chicken

Ingredients :

Chicken 1/2 kg (1 lb)
Green chilly 10-15 chillies
Onion 1 small (chop)
Ginger 1 inch
Garlic  8 pods
Cloves  3
Cardamom 1
Turmeric powder  1/4 tsp
Coriander powder  1 tsp
Dry Coconut powder  1,1/2 tsp
Salt as per taste
Cilantro 1/4 cup (chopped)
Oil  2 tbsp

Preparation :

Wash chicken 4-5 times, put in a mesh, so that water gets squeezed and keep it a side.

Grind all the ingredients exept chicken & oil and make in to fine paste.

Add the paste to chicken and let it marinate for 1/2 - 1 hour ( if you have time or else cook it )

Now heat oil in a vessel and put the marinate chicken in it, stir it frequently and let it done for 5 mins
then add 1 cup (or more)of water and close it with lid. Stir it very often.

Let it cook for approx 25-30 mins or till it is done on med flame, if it is not cooked add more
water and cook for few more mins,depending on chicken we need to adjust water.
Once it is cooked, we should mix it very gently

Now let the chicken fry for 10 more mins, all the water should be squeezed and fry until
chicken releases the oil.

Now Green Chilly Chicken is done, garnish with cilantro.

Serve with chapati, rice with combination of sambar etc..

It makes 3 - 4 servings.

It takes 1- 1&1/2  hour for all the prepartion.

Note : Add as much cilantro as you want, it gives you good flavour and taste.

Bread Toast with Egg

This recipe is well known as 'French Toast' and world popular break fast recipe, but now
I made it in a different way  by adding green chilly, curry leaves, cilantro and pepper powder.

Ingredients :

Bread  4 slice
Eggs 2
Milk 1 tbsp
Butter  1-2 tsp
Green chilly  2
Curry leaves 4
Cilantro few sprigs
Salt as per taste
Pepper powder 1 pinch (optional)

Preparation :

Chop green chilly, curry leaves and cilantro very finely.

Take a wide and shallow bowl and take milk in it, add very finely chopped green chilly, curry leaves,
cilantro, salt and mix it well. Now break eggs in it and stir the mixture finely.

Heat a skillet or griddle on med-low flame, now spread butter as thin layer.
Take one bread slice and dip it in the mixture, turn to other side and let the slice get
coated with mixture both the sides.

Now put it on the skillet and toast both the sides, till it gets golden brown colour on low-med flame.

Sprinkle pepper powder, if you want more spicy and flavour.

It makes only one serving.

It  hardly takes 10 Min's to prepare.

Cucumber Pulusu

Dosakaya Pulusu

Ingredients :

Cucumber 1 big (yellow Dosakaya)
Tamarind  Pulp 1/2 cup
Sugar or jaggery  2 tsp (depends on taste)
Onion 1 small
Sesame seeds powder 1 tsp (optional)
Red chilly Powder  1 tsp
Coriander Powder  1/2 tsp
Fenugreek & Cumin seeds Powder 4 pinches
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Dry Red chilly  3 (broken)
Curry leaves few
Ginger Garlic paste 1/2 tsp
Turmeric Powder  1/4 tsp
Cilantro few sprigs
Oil 1 tbsp

Preparation :

Wash cucumber, cut and remove the seeds, cut in to 3 inch size pieces as shown in the pic.
Chop onion, add 1 cup (adjust) water to tamarind pulp.

Now heat oil in a vessel, add broken dry red chilly, let it change the colour (takes few sec),
add cumin seeds, mustard seeds, let them splutter .
Add curry leaves, chopped onion, ginger garlic paste and turmeric powder stir and saute
till onions are done.

Stir in cucumber pieces and put the lid on vessel, let it done for a couple of Min's,
then add tamarind water to it .

Add red chilly powder, coriander powder, sesame seeds powder, fenugreek & cumin seeds powder,
jaggery and salt as per taste.Stir and close it with the lid and cook for 15- 20 Min's till the cucumber pieces
are done on med flame.

Now taste it, adjust salt and jaggery as per your taste.
Garnish it with cilantro and serve it with rice and dal .

It makes more than 5 servings.

It takes 25-30 Min's to prepare.

Note : Sesame seeds powder is added to get flavour.
            Adjust tamarind pulp according to your taste.
            While cutting the cucumber, see whether it tastes bitter or sour or sweet, cook only
             sour or sweet ones.

Semiya Upma (Vermicelli)

  Any vegetable like carrot, beans, capsicum, peas....etc can be added in this recipe, only potato and
tomato are  available for me on the day I prepared, and it can be served as break fast and also evening
snack item for children.

Ingredients :

Semiya (vermicelli) 2 cups
Ghee 1 tsp
Potato 1 small
Tomato 1 small
Onion 1 small
Green chilly 3 (slit)
Cilantro few sprigs
Salt as per taste

For Seasoning :

Oil  1/2 tbsp
Chana dal   2 tsp
Urad dal   1 tsp
Mustard seeds  1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves  few
Ginger 1 small piece (chopped finely)

Preparation :

Peel potato and cut into 1/2 inch size pieces.
Chop onion and tomato finely.

Heat ghee in a pan, add semiya to it , stir continuously and fry till it gets
golden brown colour (approx. 5 Min's), keep it a side.

Now heat oil in a vessel, add chana dal, urad dal, let them turn to golden brown colour
then add mustard seeds, cumin seeds and let them splutter, add curry leaves, slit green chilly,
chopped ginger, potato pieces and chopped tomato. Stir it well and put the lid on it and let them
cook for 5 Min's on low flame.

Now add 2 cups of  water (adjust), salt as per taste, let it boil then add vermicelli to it .
Stir and close it with a lid and cook on med-low flame, till it is done (approx 10 Min's).

Garnish it with cilantro and it makes 3 - 4 servings.

It takes approx. 20- 25 Min's to prepare.

Aaloo Mutter

Ingredients :

Potatoes  1/2 kg (Aaloo)
Peas  1/4 cup

Tomato 1 cup (chopped)
Onion  1 small
Ginger Garlic paste 1/4 tsp
Green Chilly  2
Curry Leaves  6
Turmeric Powder 1/4 tsp
Red Chilly Powder 1/4 tsp
Salt as per taste
Coriander Powder 1/2 tsp
Fenugreek & Cumin seeds powder  2 pinches
Garam Masala  1 pinch
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Oil 1 tbsp
Cilantro few sprigs

Preparation :

Boil potatoes, peel its skin and cut into 1 inch size pieces.
Chop tomato & onion finely, slit green chilly.

Heat oil in a  vessel, add cumin seeds, mustard seeds, let them splutter then add
curry leaves, green chilly, chopped onion and peas, let it done for a couple of Min's
then add ginger garlic paste and turmeric powder.

Now add chopped tomato, put the lid and let it done for 5 Min's.
Add potato pieces, stir it well and add coriander powder, fenugreek & cumin seeds powder,
red chilly powder, garam masala powder and salt as per taste.

Add 1/2 cup water (depending on consistency), stir it well and put the lid and
cook for 20 or more Min's till the peas becomes tender.

Now Aaloo mutter is done, add few cilantro sprigs and serve it with
chapati, non, parata etc....

It makes 3-4 servings.

It takes 30 - 40 Min's to prepare.

Crispy Platain

Aratikaya Vepudu

Ingredients :

Plantains 3

Red Chilly Powder 1/4 tsp

Turmeric Powder 1/4 tsp or less

Salt as per taste

Oil 1/2 tbsp

Preparation :

Boil plantains in 2 cups of water for 5-8 Min's, let it cool then remove water,

peel the skin and chop them in to 1/4 inch size pieces.

Heat oil in a non-stick pan, add plantain pieces, turmeric powder and salt,

mix it well and fry on med-low flame.

Stir it very often to avoid burning, fry till the pieces change its colour to

light brown(approx it takes 15 Min's) .

Now sprinkle the red chilly powder and remove from flame after a min or 2.

Serve it with sambar rice...etc.

It takes approx 20-25 Min's to cook.

Makes roughly 2-3 servings.

Thotakura Vepudu

Amaranth Leaves Fry

Ingredients :

Thotakura (chopped) 4 cups

Onion 1 small

Green Chilly 4

Garlic Pods 5

Urad Dal 2 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Oil 1 tbsp

Salt as per taste

Preparation :

Chop onion and green chilly finely.

Wash thotakura for 4-5 times and keep in a mesh.

Heat oil in a vessel, add urad dal, after changing its colour, add cumin seeds,

mustard seeds.

After spluttering add chopped green chilly, onion, turmeric powder and

stir it well.

Let the onion become tender, now add thotakura, salt to it and mix it well.

Put the lid and cook on med-low flame for 5 Min's, then remove the lid

and let it done for 15 or more Min's till it fries.

Now its ready, serve it with jowar roti, rice roti....etc.

It takes approx 20-25 Min's to prepare.

Makes roughly 2 servings.

Poha Upma

Atukula Upma

Ingredients :

Poha 1 cup

Green Chilly 2 (slit)

Onion chopped 1 tbsp

Curry Leaves 4

Urad Dal 1 tsp

Bengal Gram Dal 2 tsp

Mustard Seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 2 pinches

Salt as per taste

Oil 1 tbsp

Coriander leaves few sprigs

Preparation :

Take poha in a mesh, run cold water through it and keep it a side.

Heat oil in a vessel add urad dal, bengal gram dal, after changing its colour,

add mustard seeds, cumin seeds, after spluttering add green chilly, curry leaves

chopped onion and turmeric powder.

Let it done for 2 Min's.

Now add poha, salt to it and mix it well.

Put lid on it, let it cook for 5-10 Min's on medium flame.

Garnish with coriander leaves and serve with any chutney.

Makes roughly 1-2 servings.

It takes 10-15 Min's to cook.

Sprout's Seasoning

Whole Green Gram, Bengal gram Sprouts Seasoning

Molakettina pesarlu, senigala talimpu

Ingredients :

Whole Green Gram 1/2 cup

Whole Bengal Gram 1/2 cup

Seasoning :

Green Chilly 1 (slit)

Curry Leaves 4

Urad Dal 1/4 tsp

Mustard Seeds few

Cumin seeds few

Onion chopped 1 tbsp

Salt

Oil 1 tsp

Preparation :

Wash and soak whole green gram and bengal gram over night.

Next day drain water and put them in cotton cloth keep it in a glass jar and

the lid must be opened slightly, sprinkle water on it once in a while.

The seeds will swell and begin germinating with in a day or 2.

Sprouts are done now, these can be refrigerated till one week.

Seasoning :

Heat oil in a wok, add urad dal after changing its colour, add mustard seeds,

cumin seeds, after spluttering add curry leaves, slit green chilly and chopped

onion let it turn tender then add sprouts, salt to it and mix it well.

Turn off the flame after a min and serve hot as evening snack.

Boda Kakarakaya Fry

Teasel Gourd Fry

Boda Kakarakaya, Adavi KakaraKaya, Akakarakaya

Ingredients :

Boda KakaraKaya/Teasel Gourd 1/4 kg

Red Chilly Powder 1/4 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Urad Dal 1/2 tsp

Turmeric Powder 1/4 tsp

Curry Leaves 5

Oil 1 tbsp

Salt as per Taste

Preparation :

Wash teasel gourd and cut in to 4-6 pieces.

Now heat oil in a non-stick pan, add urad dal, mustard seeds, cumin seeds, after

spluttering add curry leaves and turmeric powder.

Then add chopped teasel gourd, salt and stir it perfectly, cook on low-med flame

put the lid (do not add water) after 10 mins add red chilly powder .

Remove the lid, stir it frequently and fry for 15-20 mins.

Boda Kakarakaya Fry is done, serve it with chapati, rice...etc

Makes around 2-3 servings.

It takes approx 30-35 mins to prepare.

Kakarakaya Podi

Bitter Gourd Powder

Ingredients :

Bitter Gourd 1/4 kg

Green Chilly 8

Dry Coconut Powder 1 tsp

Garam Masala 1 pinch

Garlic Pods 5

Curry Leaves 4

Urad Dal 1 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Salt as per Taste

Sugar 1/2 tsp

Oil 1 tbsp

Preparation :

Remove edges of green chilly, add garlic pods and grind to fine paste.

Grate bitter gourd, add 1/2 tsp salt and 1/4 tsp turmeric powder, mix it

perfectly and squeeze out the whole juice from it.

Heat oil in a non-stick pan, add urad dal, cumin seeds, mustard seeds, after

spluttering add curry leaves then add green chilly paste and fry it for 2 Min's.

Then add grated bitter gourd and salt to it, mix it frequently after 10 Min's add

sugar, dry coconut powder, garam masala to it, adjust salt, fry it on low-medium flame

till it is done, i,e. till it gets golden brown colour.

Now its done, serve it with rice add ghee.

Makes 1 1/2 cups of powder.

It takes approx 30-40 mins to prepare.

Cauliflower Rice

Ingredients :

Rice 2 cups

Cauliflower 1 flower small

Onion 1 medium

Cloves 2

Cardamom 1

Cinnamon small piece

Curry Leaves 5

Green Chilly 2

Salt as per taste

Oil 1 tbsp

Preparation :

Chop onion and green chilly.

Separate cauliflower and cut florets.

Boil 3 cups of water, keep the florets in it for 5 Min's then remove from

water and keep them in mesh.

Now cook rice in 4 cups of water, make it fluffy and keep it a side.

Heat oil in a wide pan, add cloves, cardamom, cinnamon then add chopped

onion, green chilly, curry leaves, let them fry for 2 Min's.

Then add cauliflower florets and salt , mix it well and cook for 10-15 Min's on

low flame or till the florets are done.

Now add cooked rice to it and mix it perfectly.

Let it done for 5 Min's. Then remove from flame.

Serve it with curd chutney....etc

Makes roughly 3-4 servings.

It takes approx 25-30 Min's to cook.