Palak Pulav

Pulav with a tasteful difference
Pulav that is Colourful and with lots of Vegetables.

Ingredients needed:
1. Basmati Rice 1 cup (I had used Jeeraga Samba Rice)
2. Cubed vegetables (Carrot, Cauliflower, Potatoes)
3. Palak - One bunch
4. Salt to taste
5. Lemon/Lime Juice 1 tsp
6. Pulav Masala ( 2Elaichi, 1Bay leaf, 1 inch Cinnamon, 3Cloves)
7. Garlic - 2 cloves
8. Fennel seeds (Sombu / Saunf) - 1/2 tsp
9. Green Chillies - 3 (according to taste)
10. Onion - 2. Sliced length wise
11. Cumin Seeds - 1/2 tsp
12. Oil 2 tablespoons + 1 Tablespoon Ghee
13. Water - 13/4 cup
Method:
1. Wash Rice, drain water and keep it aside for a good 1/2 hour.
2. Heat 1 tsp of Oil in a Pan, add washed Palak, Garlic, Green Chillies and Sombu. (Fennel seeds)
3. Fry this for about 3 minutes, Cool and Grind into paste adding little salt.
4. Heat Oil and Ghee in a pressure cooker, Add Pulav Masala and Cumin seeds.
5. Add Onions and fry till golden brown.
6. Now goes the Chopped vegetables. Fry for about 3 minutes and add the Palak Paste.
7. Fry till you get a nice aroma and add the washed Basmati Rice, Salt and lemon Juice.
8. Mix with water and Pressure cook till done.

Serve this Green and Delicious Pulav with any Raita.

Vella Pidi Kozhukkattai

Jaggery and Rice [Idli rice or Raw rice] makes this Traditional Sweet Snack.

Ingredients are for a measure of 10 Nos.
1. Raw Rice 3/4 cup
2. Jaggery 3/4 cup
3. Grated Coconut 2 tablespoons
4. Pinch of Salt
5. Water 2 cups
6. Ghee 1 tsp
7. Elaichi Powder
Method:
1. Clean the rice with a dry towel to remove the husk and dust, if any.
2. Dry roast in a pan till light brown.
3. Cool it and make a thin rawa consistency powder.
4. Mean time, soak jaggery in water and keep it aside.
5. Now filter the Jaggery water to remove the mud and dust. Let it boil in a pan.
6. Add Grated Coconut, Ghee, Salt, Elaichi powder and Rice Rawa. Mix thoroughly.
7. Close with a lid and cook for 5 minutes.
8. When it is still warm make oblong balls and steam it...

Traditional, Healthy Snack for a Festival day. *

Note:
1. If rice is not fried properly, the steaming will
* not cook the rawa properly.
2. If you are using Raw rice, no need to wash it.

This is My submission for JFI(Rice) hosted by Sharmi of Nivedhyam

Vaangi Bhath

Lunch box, Picnic and Get together Recipe.

Ingredients Needed:-
1. Cooked Rice 1 cup (Cooking must be such that each grain is separate.)
2. Brinjal pieces 3/4 cup
3. Salt to taste
4. Tamarind Pulp 3 tsp
5. Turmeric Powder 1/4 tsp
6. Ghee 1 tsp

Ingredients for Making into powder:-
1. Coriander Seeds - 2 tsp
2. Channa dal - 1 tsp
3. Urad dal - 1/2 tsp
4. Dried Red Chillies - 4 (according to taste)
5. Fenugreek Seeds - 1/4 tsp
6. Cumin Seeds - 1/4 tsp
7. Cinnamon stick - one small piece
8. Green Cardamom - 2
9. Dried Kopra or Grated Coconut - 2 tablespoons
Roast everything with 1/2 tsp oil till golden brown.
Cool and powder these.

Vangi Bhath

Ingredients for tempering:-
1. Mustard Seeds
2. Urad dal and Channa dal 1/2 tsp each
3. Curry leaves
4. Ground Nuts
5. Cashew Nuts

Method:-
1. Heat 2 tsp of Oil in a Kadai and add tempering ingredients.
2. Now add Brinjal Pieces and fry for 5 minutes.
3. Then goes the Tamarind pulp, Turmeric and Salt. Cook till done.
4. Add 2 table spoons of Powder, Cooked Rice, Ghee and Mix well.
5. Check for Salt and Spice.

_/*\_ Serve this Brinjal Rice Meal hot with Papad and Raita. _/*\_

This is my submission for JFI(Rice) Hosted By Sharmi of Neivedyam

Mango Rice

Mango - Ripe or Raw is a "Passion fruit" for many.
Rather than getting pickled and bottled, it can also make a Wonderful meal.

Ingredients Needed:
1. Sour Mango - 1 (Grated)
2. Cooked Rice - 1 1/2 cup (Each grain should be separated)
3. Salt - to taste
4. Fenugreek Powder - (Methi seeds - Dry roast and Powder) 1 1/2 tsps
5. Turmeric Powder
6. Hing

Ingredients for Tempering:
1. Oil - 2 tablespoons
2. Mustard seeds
3. Cummin Seeds
4. Dry Red Chilli 1
5. Green Chilli slit 2
6. Curry Leaves
7. Ground Nut
8. Cashew Nuts

Method:
1. Heat Oil in a pan, fry Groundnuts then add other tempering ingredients.
2. Now goes grated Mango, Salt, Turmeric powder and Hing.
3. Fry for few minutes, add Methi Powder, cooked rice and mix thoroughly.


~ Serve this Andhra Special with Papad. ~

This is My submission for RCI (Andhra) hosted by Latha of MasalaMagic

Cauliflower Rice

Cauliflower Rice.
+> Another Rice dish made with Cauliflower.
+> Easy and Simple
+> Perfect for bachelors.

Ingredients Needed:
1. Cauliflower cut into small florets 1 cup
2. One Onion - sliced finely .
3. Slit Green Chillies 2
4. Cooked Rice 2 cups
5. Salt to taste
6. Mustard seeds 1/2 tsp
7. Cumin seeds 1/4 tsp
8. Urad Dal 1 tsp
9. Oil 2 table spoons or Ghee
10. Dried Red Chillies 2
11. Curry leaves and Coriander Leaves

Method:
1. Cook Rice separetly and keep aside.
2. Heat Oil in Kadai, add Mustard, Cumin and Urad, dried Red Chilliesand Green chillies.
3. Let the colour of Dal change add onion slices and fry well
4. Now goes Cauliflower pieces. Fry well or till done.
5. Add cooked rice and mix well.
6. Garnish with curry and coriander leaves.

Tip:
1. Cashew Nuts makes it more interesting.
2. Cook the Cauliflower with required amount of Salt only. Salt (for Rice) to be added only while mixing Cauliflower with Rice.
3. Grated Coconut gives a nice flavour.
4. Improve the look by adding some Green peas.

Curd Semiya

Curd Seviya

This is my submission for SeptemberJFI#5 hosted by http://vineelascooking.blogspot.com/

::-> Semiya (Vermicilli) cooked and mixed with curd.
::-> Excellent Party and Pot Luck dish.
::-> Easy and time saving.

Ingredients Needed:
1. Seviya 2 cups
2. Water 6 cups
3. Ice water 3/4 cup [See Note]
4. Salt to taste
5. Grated Carrots 1/2 cup
6. Chopped Cucumber 1/2 cup
7. Raisins 20
8. Cashew nuts 10
9. Green Chillies 3
10. Small piece of ginger
11. Coriander and Curry leaves
12. Curd added with 1/2 cup milk - 2 cups (according to desired consistency)
13. Mustard seeds 1/4 tsp
14. Dried Red Chilli - 1 or 2
15. Oil for frying Cashew, Raisins, Mustard and Red Chilli (2 tsp)

Method:
1. Roast seviya without adding oil and cook till done.
2. Wash thoroughly, drain water and pour Ice water, keep it aside.
3. Take out any water before adding Curd.
4. In Curd, add grated Carrot, Cucumber pieces, Salt, Grated Ginger and Green Chillies,Fried Raisins, Cashews, Mustard seeds and Red Chilli.
5. Mix Gently the Seviya and garnish with Curry and Coriander leaves.
6. Keep this in fridge and serve chill.

[\] Cool dish for a Hot Party. [/]

Note: Ice Water avoide the Seviya getting dissolved while Cooking.

Vegetable Pulav in Tomato Juice

Veg Pulav in Tomato juice.

Generally people make Pulav in Coconut Milk.
I used Tomato Juice instead.

Ingredients Needed:
1. Mixed Vegetables (French Beans, Carrot, Beetroot, Peas and Cauliflower) 2 cups
2. Rice 1 1/2 cups
3. Salt to taste
4. Onion - thinly sliced 2
5. Green Chillies 2
6. Elaichi 2 Nos
7. Bay leaf one small piece
8. Cinnamon stick one small piece
9. Cloves 5 nos.
10. Oil or Ghee 3 to 4 tsp
11. Tomato puree diluted with water - 3 cups or fresh tomato juice
12. Fennel seeds 1/4 tsp
13. Turmeric Powder 1/4 tsp

Ginger / Garlic paste:
1. Ginger one small piece
2. Garlic 2 pods
3. Dried Red Chillies 3
4. Coriander, Curry and Mint leaves

Method:
1. Wash Rice and Keep it aside.
2. Heat oil in a Pressure cooker and add Elaichi, Cinnamon, Cloves and Fennel seeds.
3. Add Onion Slices and fry till golden brown.
4. Now goes the Mixed Vegetables and Ginger/Garlic paste, fry till nice aroma comes.
5. Add washed rice and fry well by adding salt.
6. Now goes the Hero of this dish, Tomato Juice and pressure cook till done.

:=: Serve Hot with Raita and Papads :=:

*Fry Beetroot pieces separately and add while cooking*

Carrot BabyCorn Rice

Carrot Baby Corn Rice

Colorful and Tasty Rice Variety.
Nutritious too with Carrots and Baby Corns.

Ingredients needed:
1. Basmati Rice - 1 Cup
2. Carrot grated - 4 Medium size.
3. Baby corns cut into fingers - 6
4. Green chillies 2 to 3 ( slit)
5. Salt to taste
6. Cloves - 3
7. Cinnamon stick 1 small piece.

To Season:
1. Ghee or Oil - 2 tsp
2. Mustard Seeds
3. Cumin Seeds
4. Curry Leaves.

To Garnish:
1. Curry leaves and coriander leaves
2. Fried Cashew nut pieces.

Method:
1. In a Kadai heat 1/2 tsp of Ghee add Cloves and Cinnamon stick and washed Basmati Rice and fry for few minutes or till the water evaporates.
2. Add 2 cups of Water and Salt (just enough for Rice) to the Rice and pressure cook.
3. Cool the Rice, each grain should be separate.
4. In a Kadai add remaining Ghee and season with Mustard, Cumin, Curry leaves and Green chillies.
5. Now add Baby corns and fry for 2 minutes and add Grated Carrot and fry in a medium flame till water evaporates from the Carrot and add Salt.
6. Mix Rice with fried Carrot mixture, Garnish with Coriander and Cashew serve Hot.

<*> A Rice that is Nice. Yes or No ? <*>

Carrot-Babycorn rice

Vegetable Biryani

Vegetable Biryani

Ingredients needed:
1. Long grain Basmati Rice - 1 cup
2. One big Onion - sliced finely.
3. Salt - to taste
4. Carrot, Beans, Cauliflower, Potato, Peas - Cut into Cubes (2 cups)
5. Lemon juice - 1/2 tsp
6. Ghee or Oil - 5 tsp
7. Water - 1 3/4 cup

Grind into paste:
1. Shallots - 8 nos.
2. One Small Ripe Tomato.
3. Fennel Seeds 1/4 tsp
4. Elaichi - 2 nos
5. Cloves - 4 nos
6. Small piece cinnamon stick ( Dry roast 3 to 6 )
7. Garlic pods - 4
8. Small piece Ginger
9. Green chillies - 2 to 3 (according to taste)
10. Dry red chillies - 2 (according to taste)
11. Grated coconut - 2 tsp
12. Coriander Powder - 1 tsp
13. Cumin Powder - 1/4 tsp
14. Mint leaves, Curry leaves & Coriander leaves - little.
Grind every thing into a paste adding little water, if necessary, and keep it aside.

For Seasoning:
1. Bay leaf 1
2. Cloves 4
3. Elaichi 3
4. Cinnamon stick one small piece
5. Cashew nuts.

Method:
1. Wash and drain water from the rice and keep it aside for 20 minutes.
2. Heat Oil in a pressure cooker, add Seasonings, Fry Onion till brown.
3. Add the Cut vegetables and fry for 5 minutes, stirring continuously.
4. Now goes the grinded paste, fry nicely till the raw smell goes.
5. Add Rice and Cook for 5 minutes, adding salt.
6. Pour water, close the lid and cook in slow fire for 15 minutes.
7. Garnish it with fresh Coriander leaves, Mint leaves and Fried bread pieces.

# Serve Hot with Raitha and Papads. #

Tips:

=> Instead of water use coconut milk to get rich Biryani.
=> Add few strands of saffron diluted in warm milk during cooking.
=> To enhance the real flavour of masala, keep the pressure cooker on the dosa pan and cook. ( Slow cooking - it would be like Dum Biryani.)

Lemon Rice with Grated Carrot

Lemon Rice

Yet Another variety Rice that's easy to make, suitable for picnic and travel.
My version contains Carrot too !

Ingredients needed:
1. Cooked Rice 1cup (each grain should be separate)
2. Salt to taste
3. Lemon juice according to taste.
4. One Small Grated Carrot.
5. Turmeric Powder Little
6. Hing

Seasoning:
1. Mustard seeds
2. Urad dal
3. Channa dal
4. Ground nuts
5. Cashew nuts
6. Green chillies 2
7. Red Chilli 1
8. Curry leaves little
9. Oil 2 tsp

Method:
1. Heat Oil in a Kadai / Pan and season with Mustard, Urad, Channa dal , Ground Nuts, Cashew Nuts, Green and Red Chillies and Curry leaves.
2. Add Grated Carrot and saute for a minute.
3. Now add Turmeric and Hing, switch off.
4. Squeeze out Lemon Juice, add Salt and mix this.
5. Add the Cooked Rice and Mix well.
6. While mixing add 2tsp of Sesame Oil.

* Lemon Carrot Rice Ready. *

# Best Served with Papads, Bhindi Fry. #

Methi Pilaf

Methi Pilaf
* Aromatic Rice flavored with fresh Methi leaves and spices.
* Suitable for Pot luck, Picnic and Parties.

Ingredients needed:
1. Basmati Rice 1 Cup
2. One Big Red Onion - sliced finely.
3. One Small Ripe Tomato - chopped finely.
4. One Green Chilli - Slit
5. Turmeric Powder
6. Salt to taste.
7. Fresh Methi Leaves - 3/4 cup
8. Ginger Garlic Paste - 1/2 tsp
9. Water 2 cups

Masala powder:
1. Coriander Seeds 2 tsp
2. Jeera 1/4 tsp
3. 5 Pepper corns
4. Cloves 3
5. Cinnamon Stick - One small piece
6. Green Elaichi - 2
7. Dry Red Chillies 2 to 3 (according to taste)
Fry the above on a tawa without adding oil till good aroma comes. Cool and Powder it.

Seasoning:
1. Ghee 4 tsp (can replace it with any cooking oil)
2. Fennel Seeds 1/4 tsp
3. Fresh Coriander leaves chopped finely 3 tsp.

Method:
1. Heat oil in a Pressure cooker, Season with Fennel seeds and Coriander Leaves.
2. Fry onion till transparent and add Tomato piece, slit Green Chilli, Ginger Garlic paste and cook well.
3. Add Methi leaves (no need to chop), washed rice and mix well.
4. Now add the Turmeric powder, Salt and fresh Masala powder.
5. Cook this in a medium flame for 3 minutes or till good aroma comes.
6. Pour water and Pressure cook till 2 whistles. (or) till the rice done.

* Methi Pilaf is best served with Raita and Papads. *

Rice Usili

Rice Usili

A combination of Rice and Dal, seasoned with traditional South Indian spices cooked directly in a pressure cooker.

Items needed:
1. Rice 1 cup
2. Moong dal (yellow) 1/2 cup
3. Salt to taste
4. Water 2 cups

Items for Seasoning:
1. Oil or Ghee 3 tsp
2. Mustard seeds 1/4 tsp
3. Channa dal 2 table spoons
4. Curry leaves
5. Hing
6. Dry Red chillies (according to taste)
7. One slit green chill for flavour.

Method:
1. Mix rice and dal together wash 2 to 3 times. Drain water and keep it aside.
2. Heat oil in a pressure cooker and season the items. Add the Washed Rice and Dal when the Channa dal turns red.
3. Fry for about 3 minutes in a medium flame.
4. Add Salt and Water and Pressure Cook till 3 whistles.

# Serve Hot with Vatha Kulambu, Karakulambu or Sambar. #

Potato Rice

Potato Rice

Potato Rice
This Rice is made without Onion or Garlic. This I saw in a TV show and have adapted it.
This Rice Dish is suitable for Pot Luck parties and have been appreciated by my friends.

Ingredients Needed:
1. Basmati Rice 1 cup
2. Potato washed and cut into cubes 2 (medium Size)
3. Salt to taste
4. Curd 2 table spoons
5. Red Chilli Powder 1/2 tsp
6. Turmeric Powder 1/4 tsp
7. Hing Little

Ingredients for Paste:
1. Coriander Seeds 3 table spoons
2. Grated Coconut 2 table spoons.
3. Green Chillies 2 or according to taste
4. Small piece of Cinnamon stick
5. Bunch of Coriander Leaves.
6. Small Piece of Ginger.
Dry Roast the Coriander seeds till you get its aroma.
Dry Roast the Grated Coconut till brown.
Cool these and Grind with the other remaining ingredients.

Seasoning:
1. Mustard Seeds
2. Cumin Seeds
3. Curry Leaves

Garnishing:
1. Fried Cashew Nuts

2. Coriander Leaves

Method:
1.Wash and keep the Basmati rice aside for about 15 minutes.
2. Deep Fry Potato Cubes in Oil and drain excess oil and keep aside.
3. In a Pressure cooker, Heat about 2 table spoons of Oil and Season with the seasoning items mentioned above.
4. Fry the paste for about 3 minutes or till the raw smell goes.
5. Add Washed Rice, Fried Potatoes, Turmeric powder, Red Chilli powder, Curd and salt. Mix well.
6. Pressure Cook till 2 whistles .
7. Garnish with fried Cashew nuts.

Serving Suggestion:-
Serve Hot with Boondi Raitha / Papads.

Curd Rice

For Summer, Curd Rice is the best body cooling food that can be had.

How to make the Plain, Simple Curd Rice tasty and interesting?

Ingredients Needed:
1. Cooked Rice one cup
2. Curd 1 cup
3. Milk 1/2 cup (Why? Explained later.)
4. Salt to taste

Seasonings:
1. Mustard seeds 1/2 tsp
2. Green chillies finely chopped 1
3. Hing
4. Oil 1/2 tsp
5. Ginger finely chopped 1/2 tsp
6. Curry Leaves 1 string

Garnishing:
1.Coriander leaves
2.Cashew nuts / Grapes. (Optional)

Method:
1. Mix Curd and Milk in a bowl and churn nicely.
2. Season with Mustard seeds, Green chillies, Ginger, Curry leaves and Hing and top this on the Curd mixture.
3. Mash Rice nicely adding salt and then add the Curd mix gradually.
4. Mix well and garnish with fried cashew nuts, grapes and coriander leaves.

* Curd Rice with a difference is Ready. *

Tips:
1. To get Curd rice more creamier, add 1 tsp of butter / fresh cream to the cooked rice and mash well.
2. Adding fine chopped pieces of Carrot, Cucumber and Raw mango pieces will make the
rice more colorful.
3. Adding Milk will minimize the sourness of the Curd and this can remain tasty even after few hours.

Serving Suggestions:
1. Chill this and Serve.
2. Serve with Vadu Mango Pickle, Avakkai, or Curd Chillies.

Vegetable Pilaf

Pilaf

Yet another Rice dish. The most popular Vegetable Pilaf. Cooked with many Vegetables and Nuts this is a wholesome, colorful dish that shall interest the Kids to eat more.

Items needed:
1. Basmati Rice 1 cup
2. Vegetables (Carrot, French Beans and Peas) cut into cubes One cup
3. Onion sliced 2
4. Water 1 3/4 cup
5. Curd 1 table spoon.

Grind to paste:
1. Coconut 1 tsp ( optional)
2. Green chillies according to taste
3. Garlic 2 pods
4. Ginger little.

Seasoning:
1. Pepper Corns few
2. Cinnamon stick one
3. Cloves 3
4. Cardamom 2
5. Jeera 1/4 tsp

Garnishing:
1. Mint leaves , coriander leaves little
2. Cashew fried in ghee little
3. Ghee

Method:
1. Wash Rice and drain water and keep it aside.
2. In a Pressure pan or Cooker pour Oil or Ghee and season it.
3. Fry Onions till transparent.
4. Now add the grinded paste and fry for a minute.
5. Then add Vegetables and nicely mix. Add Washed Rice, Salt and Curd and mix it thoroughly.
6. Pour Water and pressure cook till one whistle.
7. Garnish with Cashew nuts and Mint, Coriander leaves.
8. Easy to make and best rice for get to gether.
9. Serve this with Matter Paneer / Kurma.

Note:
1. Optional vegetable/fruit is Sweet Corn.
2. Onion/Tomato/ Cucumber Raita, Papads make this dish more interesting.

Dal Kichadi

Full fledged meal in a Single Dish. That is Dal Kichadi !
Rice+Dal +Vegetables+Spices = Carbos + Proteins + Fibre = Tasty Dal Kichadi.

Needed items are:
1. Basmati Rice ½ cup
2. Moong dal ½ cup (Or) Toor dal ½ cup
3. Green Chilli 1 slit
4. Cloves 3
5. Jeera ½ tsp
6. Mustard seeds ½ tsp
7. Curry leaves and Coriander leaves
8. Onion 1
9.Tomato 1
10.Garam Masala powder
11.Red Chilli powder
12.Dhania powder
13.Water 4 cups.
14.Ghee 2 tsp or any Cooking oil
15.Turmeric powder
16.Hing

Method :
1. Fry Rice and dal in a kadai for 3 minutes.
2. Wash and keep it aside.
3. In a Pressure cooker heat Ghee and season with Mustard seeds, Jeera and Cloves.
4. Adding Onion, Fry till transparent and add Tomato. Fry these well.
5. Add Green chilli, Garam Masala powder, Dhania powder, Red chilli powder, Turmeric and fry it for 2 minutes.
6. Add water. When the water is boiling , Add the Rice and Dal mixture and Hing.
7. Pressure cook till 3 to 4 whistles.
8. Mash well, Garnish with Coriander leaves and Curry leaves.
* Do you think this is yet another Rice dish? Try and you would taste a world of difference. *

Variants:-
1. Adding Ginger and Garlic paste.
2. Potato and Peas shall make a even Creamy Kichadi.

Tomato Rice

Tomato Rice

I was so lazy (as usual) and I didn’t know what to cook. The only vegetable left at home were the usual Tomatoes, Onions, Potatoes etc.

Idea ! Tomato + Onion Rice !

I cooked this Tomato Rice direct in the pressure cooker and saved time too!

Serves 3 persons.

Following items are needed::
1. Tomato 4 big size fully ripe chopped
2. Onion thinly sliced 2
3. Green chillies 3 to 4 (according to taste)
4. Rice 1 ½ cup (Long grain rice preferred)
5. Salt to taste
6. Turmeric Powder ¼ tsp
7. Red chilli powder ¼ tsp
8. Water 3 cups

Seasoning::
1. Mustard seeds ¼ tsp
2. Fennel seeds ¼ tsp
3. Curry leaves little
4. Coriander leaves little
5. Oil 2 table spoons

Method::
1. Heat oil in a pressure cooker season with mustard and fell seeds.
2. Fry onion, Green Chillies, when Onion turns brown add tomato pieces, Salt, Turmeric powder and Red chilli powder.
4. It should become pulp and then goes the washed rice.
5. Fry these for 2 to 3 minutes.
6. Add water 3 cups, close the lid, pressure cook till 2 whistles.

Once cooled, Tomato Rice is ready to serve !

Serving Suggestion: Raitha and/or Papad and/or Cool Cucumber Salad.

# Please try and comment. Was it Easy and Tasty? #

Mint Rice

This is a perfect lunch box, pot luck recipe.!!!!!!!!!


MINT RICE (Pudhina Rice)
Items Needed:
1. Cooked rice : 2 cup (Long grain rice preferred)
2. Fresh mint leaves : 1 ½ cup (cleaned and washed)
3. One small bunch of coriander leaves ( optional)
4. Green chillies 3 to 4
5. Tomato small size one
6. Garlic flakes 2
7. Salt to taste
8. Onion finely chopped ¾ cup

Seasonings:
1. Oil or Ghee 2 table spoon
2. Cashew nuts.(optional)
3. Mustard seeds:½ tsp

Method of preparing mint rice.
Heat kadai with ½ tsp of oil and fry tomato, slit green chillies, Mint leaves, coriander leaves and garlic. (leaves should shrink nicely)
Cool and grind into paste adding salt.
Again heat kadai with remaining oil , season with the ingredients.
Fry onion in slow fire till soft.
Now this is the correct time to add cooked rice, grinded paste.
Mix thoroughly, check the salt.

Mouth watering mint rice is ready!!!

Variation :
1. Use coriander alone and make this rice.
2. While frying onion adding handful of green peas gives rich look.
3. Add little salt to the rice while cooking.It helps to absorb the taste fully.

This dish I learnt from my friend SM. Thank You Mrs. S M Raj!!!