Moong dal                                      ½ cup

Potato(boiled&mashed)              2 no

Carrot                                               1 no

Tomato                                            1 no

Small onion                                    5 no

Ginger, garlic paste                        1 tsp

Coriander leaves                           for garnish

For grind

Shredded coconut                        ½ cup

Roasted gram dal                          2 tbsp

Fennal seeds                                   1 tsp

Cinnamon,clove,cardamom         1 each

Green chili                                        4 or 5 no

For seasoning

Fennal seeds                                     1 tsp

Curry leaves                                      1 strand

Pudina leaves chopped                   1 tbsp

Bay leaf                                               1 no



  1. Pressure cook the potato and moong dal for 1 whistle or until mushy.
  2. Grind all the items given. Keep it aside.
  3. Heat a kadai with oil add fennel seeds. Once the seeds popped add chopped onions, mint leaves, bay leaf, curry leaves.
  4. Fry till the onion turns slightly brown. Add the tomatoes and ginger garlic paste. Saute well.
  5. When the tomatoes are mushy add carrot, coconut paste and a cup of water. Let it boil.
  6. Once the raw smell goes add mashed potato, moong dal and salt. Add enough water for kuruma consistency. Let it boil for I min. Switch off the flame. Garnish with coriander leaves.

                 Serve it with Idli.

Jeera Rice

Jeera rice


Seeraga samba rice                          2 cup

Shahi jeera                                         1 tbsp

Cinnamon(pattai)                              2 small piece

Cardamom                                          2no

Bay leaf                                                1

Clove                                                    2 no

Oil                                                         1 tbsp

Ghee                                                     1 tsp

Required salt

For grind

Ginger finely chopped                      1 tbsp

Garlic                                                   3 no

Green chili                                          2 or 3 no

Coriander leaves finely chopped    ¼ cup



  1. Soak the rice for 30 min.
  2. Grind the items given. keep it aside.
  3. Heat a big pan with oil. Add shahi jeera and whole garam masala. Once the jeera popped add ground paste. Saute well.
  4. Once the raw smell goes add 4 cups of water. Cover it. Let it boil.
  5. Once the water gets rolling boil add washed rice and salt. Mix it well.
  6. Cover and cook for high flame in 2 min. and then cook for medium flame in 2 min. once the rice cooked 3/4th consistency, then low the flame and slow cook till the rice turns cooked well. Add ghee. Mix it well. Switch off the flame.
  7. Garnish with coriander leaves.

              Serve it with chana masala or any     veg gravy

veg fried rice

Veg Fried Rice(WithOut Sauce)

Veg fried rice


Basmati rice                         1 cup

Carrot finely chopped        1/2 cup

Beans finely chopped         ½ cup

Cabbage finely chopped     ½ cup

Capsicum finely chopped    ¼ cup

Garlic finely chopped            1 tbsp

Egg                                           2 no

Oil                                             2tbsp

Salt                                            required

For grind

Garlic                                      5 no

Red chili                                4 or 5 no

Small onion                          2 no


  1. First soak the red chili in hot water for 15 min.Grind the soaked red chili, garlic and small onion. keep it aside.
  2. Beat the eggs well with salt and pepper. Heat a pan with little oil. Add egg mixture to the pan.Once it starts to set, mix it with spoon, and cook until the egg mixture scramble as shown in the picture. switch off the flame when the eggs are still soft. If you leave the scrambled egg too long in the heat it will become dry and rubbery.
  3. Soak the rice for 30 min. In a pressure cooker add 1 cup rice,1 1/4 cup water,1 tsp of oil and salt. Cook for one whistle. Keep it aside.
  4. Heat a kadai with oil. Add chopped garlic. Fry till the garlic turns slightly brown. And then add all the vegetables. Saute the vegetables for a min. And then add chili paste. Saute well. Don’t boil the vegetables too much. Crunchiness of the vegetable will give nice taste to the rice.
  5. Once the raw smell goes add the cooked rice and salt. mix it well.
  6.   Serve it with scrambled eggs or mix it with scrambled eggs.