Thursday, 19 September 2013


2 medium sized amla/gooseberries grated finely 

3-4 green chillies finely chopped
1'' piece of ginger finely grated
1/4 tsp jeera(cumin)
1 tsp mustard seeds
A handful of peanuts
1 tsp udad dal(black gram)
3-4 whole red chillies
1/4 tsp hing (asafoetida)
a sprig of curry leaves
1/4 tsp haldi(turmeric powder)
5-6 tsp oil
salt to taste

1 cup rice

Boil the rice and allow it to cool by spreading on a tray. The grains should be separate and not stick to each other.

Heat oil in a wide pan. Simmer the flame. Add the mustard and jeera. When the mustard splutters add the peanuts. Then add the udad dal, hing, red chillies and curry leaves. When the udad dal begins to change colour , add the green chillies, ginger and gooseberries. Fry for a min to mix well. Add the cooked rice, sprinlke salt and mix well with a wide spoon(a frying spoon is appropriate) with light movement. Do not crush the rice while mixing.
Garnish with grated fresh coconut and serve.

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.