Karivepaku / Curry Leaves Rice

Ingredients:

1) Rice (Vudikina Biyyamu / Annam) = 2Cups.(Boiled rice)
2) Green Chillies (Pachimirapakayallu) = 2-3 Pieces
3) Black pepper (Mirayalu) = 3pieces
4) Urad Dal (Minapappu) = 1 Tbl Spoon
5) Bengal Gram (Pachi Senagapappu)= 1 Tbl Spoon.
6) Coconut Powder (Kobbari Podi)= 1 Tbl Spoon. (Grated Wet Coconut )
7) Red Chillies (Yendu Mirchi)  = 2Pieces.
8) Tamarind (Chinta Pandu) = Small Piece
9) Cashew Nuts (Jeedipappu) = 5-6 Pieces
10) Fresh Curry Leaves (Karivepaku ) = 1/2 Cup
11) Oil = 1 1/2 Tbl Spoon.
12) Mustard Seeds (Avalu) = 1/2Tea spoon
13) Water = 4Cups.
14) Asafoetida (Inguva) = 1Pinch.

Method:

1) Wash and dry the Curry Leaves on a paper towel
2) Take a non stick pan add 1 Tbl spoon of oil after heating it fry Cashew nuts on a medium flame and keep them aside
3) In the same pan fry the Tamarind and keep them aside
4) In the same pan fry Urad dal, Bengal Gram, Black Pepper, Green Chillies, Mustard seeds, Red Chillies to light brown colour and keep them aside
5) In the same pan fry Curry leaves till the moisture evoparates from the leaves and keep them aside.
6) Grind the Curry Leaves and Tamarind to little coarse powder. (instead of smooth / fine powder)
7) In the same pan add all the fried items then add coconut powder Cashew nuts, Inguva then add rice, Curry Leaves powder and salt and mix well
8) Cook on a medium flame 2-3 minutes
9) Serve Karivepaku Rice with raitha

Good to serve for Diabetes patients

Tomato Rice

Ingredients:

1) Rice (Biyyamu)= 2 Cups (Raw rice).
2) Tomatoes = 4 Medium size.
3) Potatoes (BangaluDumpa, Aloo gadda) = 2 Medium size
4) Onions (Ullipayalu) = 2 Medium size.
5) Ginger (Allamu) = Small Piece.
6) Garlic (Vellulli, tella gadda) = 4 Pearls.
7) Bay Leaves (Biryani aaku) = 2 Leaves
8) Cinnamon (Dalchini Chekka)= 1/2 inch piece.
9) Green Chillies (Pachimirapakayallu) = 4 Pieces.
10) Cloves (Lavangalu)= 2
11) Salt = Acc to taste.
12) Turmeric powder (Pasupu) = 1/2 Tea spoon.
13) Chilly Podwer  (Karamu) = 1/2 Tea spoon.
14) Mint leaves (Pudina)= Handfull
15) Oil = 2 Tbl  Spoons.
16) Coriander Leaves (Kottimera) = 2 Tbl Spoons.
17) Dhaniya Powder (Dhaniyalu)= 1/2 Tea spoon.
18) Garam Masala = 1/2 Tea Spoon.
19) Water= 4 cups.
20) Green Peas (Pachhi Bataneelu) = 3 Tbl spoons

Method

1) Grind Ginger,Garlic,Green Chillies to paste and keep them aside.
2) Then chop Tomatoes,Potatoes,Onions length wise.
3) Take a wide vessel or cooker add 2tbl spoons of  oil  after heating it add bay leaves, Cinnamon, Cloves
and fry them for a min then add grinded (Ginger,garlic&green chilli) paste and fry for about 5 min then add potatoes,Green Peas onions fry for 10 min ( to saute )
4) Then add  Turmeric powder, Chilly powder, Dhaniya powder and Garam masala and fry for a min
then add Tomatoes add cook until the rawness of vegetables disappears then add mint, corriander leaves fry for a minute, till they become to slightly thick paste then add raw rice and mix well, if required add some salt add 4 cups of water add put weight on it and cook until 3 whistles.
After the pressure is released pull out the cooked rice add coriander leaves for garnishing.

Tomato Rice is ready to serve.

Serve with Raita
1) Curd (Perugu) = 1 Cup.
2) Onions (Ullipayalu) = 1 (Cut into small pieces)
3) Green Chillies = 1 piece.
4) Salt = Acc to taste.

Popu:

1) Oil= 1/2 teaspoon
2) Urad dal= (Minapappu)1/2 Teaspoon
3) Cumin seeds (Jeelakara)= 1/2Tea spoon
4) Mustard seeds (Avalu)= 1/2Tea spoon
5) Red Chillies(Yandu Mirchi) = 1 Piece
6) Curry Leaves (Karivepaku)= 1Spring
7) Inguva = 1Pinch

Method:
1) Take a small pan add some oil after heating it fry all the above items and mix them in Curd

Mysore Bonda (Bajji)

Ingredients:

1) Maida = 2Cups.
2) Curd or Butter Milk = 1 Cup
3) Rice Flour = 3 Tbl spoon.
4) Green Chillies (Pachi Mirapakayalu) 2-3 Pieces.
5) Baking soda = 1/4 Tea Spoon.
6) Ginger (Allamu) = 1 Tbl spoon.
7) Oil = Deep Fry
8) Salt = Acc to taste.

Method:

1) Mix all the above items except oil .
2) If needed add some water the batter should not be too thick.
3) Ferment the batter for about 2 hrs
4) Mix batter once again and drop spoon full or with hand into heated Oil pan for deep fry.
5) Fry them to golden colour on a medium flame.
6) Then spread them on a tissue paper to absorb excess oil.
7) Serve Mysore Bajji / Mysore Bonda with Coconut Chutney and Allam Pachadi

Cracked Rice Moong dal upma (Biyyam rava pesara pappu upma)

Ingredients:

1) Cracked  rice (Biyyam rava) = 1Cup.
2) Green Chillies (Pachimirchi) = 2-3 Pieces.
3) Grated Ginger (Allamu) = 1/4 Tbl Spoon.
4) Dry Red chillies (Endu Mirapakayalu) = 1 Piece.
5) Curry Leaves = 1 Spring.
6) Moong dal ( Pesara pappu)  = 2Tbl spoon.(Soak in small cup of water for 10min).
7) Water = 2 1/2 Cups .
8) Mustard seeds (Aavalu) = 1/4 Tbl spoon.
9) Urad Dal ( Minapappu) = 1/4Tbl spoon.
10) Cumin seeds (Jeelakara) = 1/2 Tbl Spoon.
11) Oil = 2 Tbl Spoon.
12) Salt = Acc to taste 

Method:
1) Take a wide vessel add 2 tbl spoons of oil .
2) Add Mustard seeds and wait for them to splutter then add cumin seeds ,Urad dal, Red chillies wait until they turns to golden colour.

3) Add Ginger, Green Chillies, Curry leaves and fry them for a min (as shown in the fig)

4) Then add water Moog dal and boil them over once or twice (as shown in the fig)

5) Add salt and cracked rice after it boils once or twice, mix them well immediately soon after you add them (as shown in the fig)

6) Cook in the pressure cooker and let 4 whistles come.
7) Then switch off the stove and keep them a side
8) Mix upma well after you open the cooker lid
9) Serve with coconut chutney or any home made pickle.

Your breakfast is ready to serve... :)