Mint is also known as pudina in local language so here i am with an easy to cook instant jatpat spicy mint flavoured rice recipe  … I can say a perfect tiffin box or a quick fix to lunch or dinner with leftover rice or even you can enjoy it for breakfast 😊

Here the aroma and freshness of mint and caraway seeds enhances the taste and adds a wonderful flavour to the dish..

You can even add veggies of your choice ,fried cashews to make it more interesting but i love this with potatoes 😃

Now lets see how this simple recipe begins


•1 large bowl cooked rice or 1 cup rice(uncooked)

•3 green chilles (add as per taste and spicyness)

•1 cup fresh mint/ pudina leaves

•1 tsp Caraway seeds /shah jeera (1/2 tsp extra for seasoning)


•1/4 tsp Turmeric

•2 potatoes

•1 tsp lime juice

•3 tblsp oil

•Salt as per taste


▪Wash and peel potatoes, cube them and add to a bowl with water (to avoid colour changing in potatoes)

▪Now in a mixi jar add pudina,green chillies ,shah jeera,ginger and grind to fine paste using little water

▪Now heat a kadai add oil ,add shah jeera let this pop awhile add cubed potatoes (discard water) ,salt ,turmeric and fry for 5 minutes or till potatoes are cooked or you can use cooked potatoes to save time

▪Add ground paste along with little water cook well till oil starts separating add cooked rice mix well check salt add if necessary add,close lid and  cook on low flame till all the flavours and spices are influence well with rice 

▪ Add lime juice as required and enjoy piping hot with onion raita and papad


*If cooking with uncooked rice then start process in a cooker add water 1:2 and take 3 whistles

*one can use oil + Ghee instead of only oil

*Any vegetables can be added to make it a nutritious one pot meal

*i make it spicy so i add nearly 4 green chilles to a big bowl of cooked rice but it depends upon individual taste

*at the end you can even give a tadka of fried cashews or peanut to add crunch in your bite




Idiyappam is an age old healthy recipe followed for generations …It tastes awesome with coconut jaggery milk or any spicy curries or with veg stew or even with pickle and coconut oil..

It’s also known as string hoppers/semiya/shevai /ottu Shavige 😊

Authentic way of making Idiyappam is very tedious process, involves a lot of procedures like soaking , grinding , cooking the batter then steaming etc….which is time consuming and so many of us turn up without making it 😓 due to busy working life ,eventhough we love it ! …

We go for something instant or quick recipes to enjoy, so today i am here with an instant and more healthier version of ottu shavige where no much work invoved😍, very easy recipe of making Idiyappam/ottu shavige using fine rawa or semolina ,which tastes equally delicious ❤.Soo that now everyone can satisfy there carving to eat ottu shavige along with coconut milk  (you can check my blog for such instant easy,quick and delicious recipes ❤) ..Hope you all will like it 😊

Give this recipe a try and enjoy Idiyappam anytime of the day or even when u have not planned anything for breakfast or on sudden arrival of guests and impress them😊

•2 cups semolina/rawa

•1-1/2 to 2 cups water(approximately add 11/2 cups first and knead if necessary add water accordingly )


•1 tsp ghee/oil


▪Mix all above ingredients and make a dough 

▪Make equal sized balls and steam cook 15 -18 minutes 

Grease the inside part of an Idiyappam maker or Chakuli mould with oil and fill it with the prepared 1 or 2 steamed rawa balls and press it in a circular motion on a plate in the form of long strings in circular motion.

▪Serve with Jaggery coconut milk 


▪This recipe makes around 6 medium Idiyappam 

▪You can use authentic Machine /Chakuli mould for making these Idiyappam 

COCONUT JAGGERY MILK: Grind 1 cup coconut ,soaked 1tsp kus kus,1tsp rice soaked,to fine paste,stain this using water then add jaggery  (as per taste),boil once and add cardamom powder mix and switch off gas ,cool this and serve with Idiyappam (Soak kus kus and rice for an hour ) 

Instant way of making coconut jaggery milk dissolve grated jaggery(use as per sweetness) in 1/4 cup warm water then bring it to room temperature add ready to use coconut milk ,add 1/2 tsp cardamom mix and enjoy.



Schezwan fried Rice is an Indo-chinese cuisine and quite popular on the restaurant menus…. It is spicy and flavored with unique blend of sauces.
         To make schezwan fried rice a particular spicy sauce /paste/red paste is added along with regular sauces….This adds unique spicy taste to the dish other then that of normal fried rice…
  The same recipe can be replaced with noodles ,which is also a popular on the menu….
  Vegetables can be replaced with chicken , eggs, prawns….or can be used altogether which is popularly known as mixed Schezwan Fried rice….Enjoy this doing with your own choice of meat…


•3 cups cooked basmati /jeera sambar  rice
•1 tblsp chopped garlic
•1 tsp ginger chopped
•1 chopped greenchilles
•1 small onion chopped
•1 small carrot finely chopped
• 4 beans finely chopped
•1medium capsicum diced
•5 Mushroom chopped
•1cup cabbage finely sliced
•3 springonion greens
•2 tsp soya sauce
•1 tsp vinegar
•1/2-1 tsp Sugar
•Salt to taste
•2 tblsp Oil
▪For making Schezwan paste
•8 dried red chillies
•8 cloves garlic peeled


▪For making schezwan paste soak red chillies in hot water,till water comes to room temperature, separate chilles from water and grind along with garlic cloves using chilli soaked water (little)till smooth thick paste.
▪Heat a wide wok add oil, heat this on high fire till smoke, add garlic , ginger fry golden add onions fry this for a minute
▪Add carrot and beans fry till 3/4 cooked
▪Add capsicum,Mushrooms saute well
▪Add 2 tblsp schezwan paste, fry well till raw smell disappears
▪Add soya sauce, vinegar fry well
▪Add cabbage saute well for a minute
▪Add salt ,sugar toss well
▪Add cooked rice , spring onions and toss well till everything gets combined…
▪Enjoy with any chinese Manchurian dry or gravy,I enjoyed with Baby corn manchurian dry… ☺


*Rice must be just perfect for making fired rice,it should not be mushy or undercooked
*Usually I soak rice for 10 minutes, then add 11/2 cup water to 1 cup rice along with salt and few drops of oil and cook for 2 whistles ,when pressure is released I spread rice on a tray to cool down, this helps rice to get separated and avoids further cooking
*Leftover rice can also used for making fried rice but make sure they are perfect
*Rice can be replaced with noodles
*Same recipe can be done with eggs,minced chicken ,prawns,vegetables of your choice …
*Always Chinese cooking to be done on high flame from the starting till the end so keep all things ready near the cooking place..
*When using meat you can cook it prior or fry along with onions till cooked then add sauces…
*Adjust schezwan paste according to individual taste



Schezwan Veg Fried Rice

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Posted by on June 10, 2016 in RICE ITEM



  Kichidi a onepotmeal,a healthy meal using rice and lentil ,serve this drizzle with ghee and onion raitha …..
   This can be made easily and very quickly which is a complete and healthy meal too…
  Here I have made it masaledar adding some spices to the dish which adds a nice flavour and doubles the taste,you can also find the other version of kichidi in my blog which I have shared earlier…
  You can have this watery ,dry or thick porridge consistency….. I like this in semi dry )
  Really a yummy onepot meal….


•3/4 cup moongdal / green gram dal
•1 cup soona masoori rice
•2 slit greenchilles
•1 spring curry leaves
•1 medium onion chopped
•1 tomato finely chopped
•1 tsp ginger chopped
•1 carrot chopped (can use any veggies )
•1 tsp cumin seeds
•2 dry red chilly
•1 piece cinnamon
•4-5 cloves
•1 tsp gingergarlic paste
•2 tblsp coriander leaves chopped
•1/2 tsp turmeric
•1/2 tsp chilly powder
•1/2 tsp cumin powder
•1 tsp dhania powder
•1/2 tsp garammasala powder
•1/2 tsp asafoetida / hing
•61/2 cups water
•Salt to taste
•1 tblsp Ghee
•1 tblsp oil


▪Wash rice and green gram dal and soak for 30 min
▪After 30 min drain and keep ready
▪Heat cooker pan add oil and ghee, heat add cumin , let this pop add cinnamon and cloves fry for 30 seconds add red
chilly,onion,greenchillies fry for a minute
▪Add curry leaves, tomatoes,carrots fry well
▪Add ginger garlic paste fry well
▪Add all dry powders and saute well till mixed
▪Add rice, dal and coriander leaves for 2 minutes
▪Add water boil well
▪add salt and close lid and cook for 3-4 whistle…
▪serve this hot drizzled with ghee and raitha

*veggies like brinjal, potato can be used
*ghee and raitha are optional ,I love this to enjoy hot as it is..



Masala kichidi

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Posted by on May 26, 2016 in RICE ITEM



A very easy and quick recipe using dil leaves and Soya nuggets…. This recipe is my trail and the result is just awesome and we loved it,it tastes just like biryani so I named it ‘Dil mil Nuggets Rice’…..
    I tried this because both dil leaves and Soya are full with proteins , nutrients and overall very healthy and a very good recipe for diabetics too….A good way to feed fussy kids with this protein packed meal …
Also a onepot meal and proves to be a good lunch box recipe….
   As we use dil leaves (sabsige sopu/sabusgie sopu),which gives a good flavour to the recipe…
   Try this and enjoy….


•11/2 cup rice
•2 fistful dil leaves
•2 medium onions sliced
•2 fistful soya nuggets
•2 tsp curds
•5 greenchilles
•12 flakes garlic
•1 “ginger
•6 cloves
•2 piece cinnamon
•3 cardamom
•1/2 tsp garammasala
•Salt to taste
•1 tblsp oil


▪ Soak soya in hot water for 15 minutes then drain and squeeze excess water and keep aside
▪ Grind 1 onion along with garlic, ginger,greenchillies ,cloves,cinnamon and cardamom to paste using little water
▪In a bowl add curds and 2 tsp of above onion paste, salt mix well and add soya nuggets mix and marinate for 15 minutes…
▪Heat cooker add oil, add onions, fry well add remaining onion paste and fry till raw smell disappears,
▪add chopped dil leaves, fry this for a minute add marinated soya fry well
▪add washed rice ,garam masala powder fry this well add water approx 3 cups..
▪Boil well add salt as required
▪close lid and take 2 whistles…

* Use chillies according to your taste…
*frozen green peas also can be added..


Dil mil nuggets rice

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Posted by on May 11, 2016 in RICE ITEM





•1 thick bunch cleaned palak
•5 green chillies
•10 pudina leaves
•2 tblsp coriander leaves
•1 tsp cumin seeds
•1 piece cinnamon sticks
•5 cloves
•1 onion
•1 tsp gingergarlic paste
•1 tsp garammasala powder
•1 cup washed and soaked rice
•1/2 cup chopped spring onion greens(optional )
•Salt to taste
•1 tbsp Oil
•1 cup assorted vegetables like carrot, peas,beans, potatoes,…


▪ Blanch palak along with green chillies, Pudina , coriander leaves till soft, drain water and reserve water for later use ..
▪Grind this blanched palak to paste
▪Heat cooker add oil add cumin seeds cinnamon ,cloves fry till cumin seeds pop..
▪Add onion sliced fry well
▪add in ginger garlic paste fry till raw smell disappears
▪Add assorted vegetables fry well
▪add palak puree cook well along with vegetables for 3 minutes
▪Add garammasala powder
▪Add soaked rice fry for a minute or two
▪Add reserved water(measure this and use ) and add normal water as required to cook rice b…. (usually 1 rice:1 3/4 water)boil this
▪Add salt and spring onion greens and close lid
▪Cook for 2 whistles
▪ Enjoy !


palak rice

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Posted by on April 20, 2016 in RICE ITEM, VEGETERIAN RECIPES



LEMON RICE….a easy and quick rice preparation if you have leftover cooked rice,or you can even use fresh cooked,coolled rice …
  This is an instant breakfast or lunch or dinner or lunch box recipe very delicious …


•2 cups cooked rice /fresh ri ce
•4 -5 slit greenchilles(or according to taste)
•1/2 tsp mustard seeds
•1 tblsp oil
•Few curryleaves
•1/4 tsp turmeric powder
•1 tblsp groundnut/peanuts(optional)
•Salt according to taste
•1/2 limejuice
•1tblsp finely chopped coriander leaves


▪Heat pan add oil,add in mustard let it pop…
▪Now add curryleaves,
greenchilles,groundnut fry till crisp…
▪Now add turmeric mix well, add in cooked rice / freshly prepared rice and give a quick mix and fry till its mixed properly …..
▪switch off gas and add limejuice and garnish with coriander leaves and serve….


*if its spicy and tangy then only tastes awesome
*Rice must not be overcooked for this recipe…


Lemon rice

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Posted by on April 4, 2016 in BREAKFAST RECIPES, RICE ITEM