Powder the dal, red chillies, pepper corns and cumin then add other ingredients and coarsely grind. This can be used according to your taste.

Leftover can be stored in the fridge for later use. For rice: Heat oil in the pan, splutter the mustard.

Add the steamed sprouts. Saute until the waters are absorbed.

Now add the cooked rice. Add the spice mixture, salt and mix until well blended.

When the rice becomes hot, put off the flame and garnish with coriander leaves. Serve this with your favourite chips and onion raita.

Note: Steam the sprouts in a pressure cooker or microwave. Don`t over cook, as it has to be half cooked only.

RELATED RECIPES Fish fried rice with veggies Pulikachal Crispy Puffed Rice Snack Bisi bele bath Sakkarai pongal Ingredients: 1 cup - cooked basmathi rice 1/4 cup - sprouts steamed 1/2 tsp - mustard Coriander for garnishing Enough salt and oil For spice mixture: 8 - shallots (small onions) 8 pods - garlic 1/2 tsp - urad dal 1/2 tsp - channa dal 8 - red chillies, or according to your spice level Curry leaves, a few Asafoetida, a little 1/4 tbsp - tamarind 1/4 tsp - pepper corns 1/4 tsp - cumin seeds Turmeric, a little (less)

Deseed green chillies and cut them in small pieces. Beat the curd so that no lumps are formed.

Mix all vegetables in beaten curd and add red chilly powder, black pepper, roasted jeera and chat masala powder. Chill for 2 hours.

Garnish with chopped coriander leaves. RELATED RECIPES Bread cutlet Chinese-style desi noodles Agathi keerai curry Mixed vegetable kootu Bisi bele bath Ingredients: 4 cups - curd 1 - tommato, medium sized 1 - onion, medium sized 2 - small potatoes (boiled) 1 - small kheera 2 - green chillies 1 small bunch - dhaniya leaves 1/2 tsp - red chilly powder 1/2 tsp - black pepper 1/2 tsp - chat masala powder 2 tsp - roasted jeera (cumin seeds) powder salt to taste (less)

Add the panch phoron. When the condiments splutter, add all the chopped vegetables, salt and slit green chillies.

Cover and cook the vegetables on low heat. Stir occasionally.

Do not add water. The whole process will take 10-12 mins.

Now add the sugar and mix well. The consistency should be thick enough for the vegetables to mix well, without being mashed.

Remove and serve hot with steamed rice. Tip: You can substitute mustard oil with any other cooking oil.

RELATED RECIPES Shukto Bread cutlet Chinese-style desi noodles Agathi keerai curry Bisi bele bath Ingredients: 2 potatoes 1 brinjal, medium sized 250 gms. red pumpkin 100 gms.

beans 100 gms. carrots 2 sticks drumsticks 100 gms.

snake gourd 1 tbsp. panch phoron (five condiments viz.

Cumin, aniseeds, nigella seeds and mustard, mixed together in equal proportion) 2 tbsp. mustard oil 2-3 green chillies (slit) 1 tbsp.

sugar Salt to taste (less)

Add the panch phoron. When the condiments splutter, add all the chopped vegetables, salt and slit green chillies.

Cover and cook the vegetables on low heat. Stir occasionally.

Do not add water. The whole process will take 10-12 mins.

Now add the sugar and mix well. The consistency should be thick enough for the vegetables to mix well, without being mashed.

Remove and serve hot with steamed rice. Tip: You can substitute mustard oil with any other cooking oil.

RELATED RECIPES Shukto Bread cutlet Chinese-style desi noodles Agathi keerai curry Bisi bele bath Ingredients: 2 potatoes 1 brinjal, medium sized 250 gms. red pumpkin 100 gms.

beans 100 gms. carrots 2 sticks drumsticks 100 gms.

snake gourd 1 tbsp. panch phoron (five condiments viz.

Cumin, aniseeds, nigella seeds and mustard, mixed together in equal proportion) 2 tbsp. mustard oil 2-3 green chillies (slit) 1 tbsp.

sugar Salt to taste (less)

Meanwhile, wash and soak thick poha in water for about 3-4 minutes; Drain out all the water and keep aside. Once the onions are done, add poha, salt, sugar, grated coconut and mix well; Cook for about a minute or two.

Switch off the stove; Add lemon juice and mix well. Garnish with chopped cilantro and serve hot.

Courtesy: http://maneadige.blogspot.

com/ RELATED RECIPES Crushed spicy poha Batatya Chi Bhaji (Seasoned Potato with Cumin Seeds) Jaggery Aval (Poha) Sweet Avil (Sweet Poha) Avalakki Bisi Bele Bath Ingredients: 1 cup Thick Poha/Flat Rice 1/2 cup finely chopped Onions 1 tbsp vegetable oil 1 tsp Mustard seeds 1 tsp Cumin seeds 1/2 tsp Turmeric/Haldi (optional) 1 strand Curry leaves 1 tbsp Chana+Urad Dal mixture 1 tsp Peanuts/Cashews (optional) 1 Green Chili, chopped finely 1/2 tsp Sugar 1 tsp Lime juice 1 tbsp grated coconut, fresh/frozen 1 tbsp finely chopped Cilantro (optional) Salt as per taste (less)

Meanwhile, wash and soak thick poha in water for about 3-4 minutes; Drain out all the water and keep aside. Once the onions are done, add poha, salt, sugar, grated coconut and mix well; Cook for about a minute or two.

Switch off the stove; Add lemon juice and mix well. Garnish with chopped cilantro and serve hot.

Courtesy: http://maneadige.blogspot.

com/ RELATED RECIPES Crushed spicy poha Batatya Chi Bhaji (Seasoned Potato with Cumin Seeds) Jaggery Aval (Poha) Sweet Avil (Sweet Poha) Avalakki Bisi Bele Bath Ingredients: 1 cup Thick Poha/Flat Rice 1/2 cup finely chopped Onions 1 tbsp vegetable oil 1 tsp Mustard seeds 1 tsp Cumin seeds 1/2 tsp Turmeric/Haldi (optional) 1 strand Curry leaves 1 tbsp Chana+Urad Dal mixture 1 tsp Peanuts/Cashews (optional) 1 Green Chili, chopped finely 1/2 tsp Sugar 1 tsp Lime juice 1 tbsp grated coconut, fresh/frozen 1 tbsp finely chopped Cilantro (optional) Salt as per taste (less)

Heat oil in a kadai, add onions, curry leaves and cumin. Fry till onions are transparent.

Add ginger-garlic paste and fry for a minute. Add methi leaves and fry for 2 to 3 minutes.

Add salt and tomatoes. Stir fry for five minutes.

Now add cooked rice, garam masala powder and chilli powder. Stir once or twice and mix well with all.

Simmer for 1 minute. Now remove from the fire and decorate with fried cashews.

Serve with sabudana vadams or rice vadams. RELATED RECIPES Healthy methi chapathi Methi chutney Methi Pancake Brinjal methi sabzi Methi moong dal Ingredients: 2 bunches - methi/fenugreek leaves 1-2 - onions 2 - tomatoes 1 tsp - ginger, gralic paste 2 cups - cooked rice 4 tsp - oil 1 strand - curry leaves 1 tsp - cumin Salt to taste 6 to 10 - fried cashews 2 tsp - chilli powder 1 tsp - garam masala powder (less)

Heat oil in a kadai, add onions, curry leaves and cumin. Fry till onions are transparent.

Add ginger-garlic paste and fry for a minute. Add methi leaves and fry for 2 to 3 minutes.

Add salt and tomatoes. Stir fry for five minutes.

Now add cooked rice, garam masala powder and chilli powder. Stir once or twice and mix well with all.

Simmer for 1 minute. Now remove from the fire and decorate with fried cashews.

Serve with sabudana vadams or rice vadams. RELATED RECIPES Papad methi Healthy methi chapathi Methi chutney Methi Pancake Brinjal methi sabzi Ingredients: 2 bunches - methi/fenugreek leaves 1-2 - onions 2 - tomatoes 1 tsp - ginger, gralic paste 2 cups - cooked rice 4 tsp - oil 1 strand - curry leaves 1 tsp - cumin Salt to taste 6 to 10 - fried cashews 2 tsp - chilli powder 1 tsp - garam masala powder (less)

Heat oil in a kadai, add onions, curry leaves and cumin. Fry till onions are transparent.

Add ginger-garlic paste and fry for a minute. Add methi leaves and fry for 2 to 3 minutes.

Add salt and tomatoes. Stir fry for five minutes.

Now add cooked rice, garam masala powder and chilli powder. Stir once or twice and mix well with all.

Simmer for 1 minute. Now remove from the fire and decorate with fried cashews.

Serve with sabudana vadams or rice vadams. RELATED RECIPES Methi rotis Methi chicken tikka Corn Methi Tikki Methi Thepla Methi paratha Ingredients: 2 bunches - methi/fenugreek leaves 1-2 - onions 2 - tomatoes 1 tsp - ginger, gralic paste 2 cups - cooked rice 4 tsp - oil 1 strand - curry leaves 1 tsp - cumin Salt to taste 6 to 10 - fried cashews 2 tsp - chilli powder 1 tsp - garam masala powder (less)