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