Saturday, January 2, 2010

Menthya soppu (methi leaves) baath

1.menthya soppu-2 bunches(small)
2.rice-3 cups
3.bhath powder-2tblsp
4.kobbari ((dry coconut)-2 tblsp
5.lemon juice-3tblsp or tamarind paste-1/2 tsp
6.curry leaves-few
salt to taste

for seasoning-
1.oil-3 to 4 tblsp
2.sasivae(mustard seeds), jeerigae(jeera)-1tsp
3.kadale belle(channa dhal),uddina belle(urad dhal)-1tblsp each
4.haldi(turmeric)-1 pinch
1.make rice in cooker cool it by spreading it in a basin a kadai add seasonings,when done add menthya soppu,curry leaves.haldi
3.add 2 tsp sugar, fry for a while.
4.add bhath powder, salt,kobbari,lemon juice
5.fry for a while when done, add to the cooled rice and mix well
1.can add soppu sigae soppu,gorikayi,carrot,beans,avare kalu(boiled),capsicum,peas etc.

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