PEANUT - 2 TBSP

firstly, in a large kadai heat 2 tbsp oil. add 2 tbsp peanut and roast on low flame

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TURNS CRUNCHY

one the peanuts turn crunchy, move to a side of the kadai

2

URAD DAL - 1 TSP

in the oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, few curry leaves, 1 dried red chilli and pinch hing.

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SPLUTTER TEMPERING

splutter the tempering

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GINGER - 1 INCH 

now add 1 inch ginger, 2 chilli and ¼ tsp turmeric. saute on low flame until the spices turn aromatic.

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COOKED RICE

further, add 3 cups cooked rice, ½ tsp salt and mix well

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LEMON JUICE - 2 TBSP

turn off the flame and add 2 tbsp coriander, 2 tbsp lemon juice

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READY TO EAT

finally, enjoy lemon rice with chutney or papad

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GHEE - 2 TBSP

firstly, in a large kadai heat 2 tbsp ghee.

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CUMIN - 1 TBSP

splutter 1 tbsp cumin and 1 dried red chilli on low flame

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COOKED RICE 

now add 3 cups of cooked rice and ½ tsp salt

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MIX GENTLY

mix well making sure not to break the rice

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READY TO EAT

finally, add 2 tbsp coriander and enjoy jeera rice with dal or curry.

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CINNAMON - 1 INCH

firstly, add 2 tbsp ghee, 1 bay leaf, 3 cloves, 2 pods cardamom, 1 inch cinnamon and 1 tsp cumin. saute until the spices turn aromatic.

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CASHEW - 10

now add 10 cashews and roast until they turn crunchy.

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ONION - HALF CHOPPED

urther add ½ onion, ½ tsp ginger garlic paste and saute until onions shrink.

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TOMATO - 1 CHOPPED

add 1 tomato, 2 tbsp coriander, few curry leaves, 1 dried red chilli and cook until the tomatoes turn soft and mushy.

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CHILLI POWDER - 1 TSP

additionally, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt

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TURNS AROMATIC

saute well making sure the spices are well combined

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COOKED RICE - 3 CUP

further, add 3 cup of cooked rice and mix well

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SIMMER - 5 MINUTES

cover and simmer for 5 minutes or until the flavours are well absorbed

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READY TO EAT

finally, add 2 tbsp coriander and enjoy tomato rice with raita.

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