Dill leaves rice bath  (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪಿನ ಅನ್ನ)

This is one of my favorite recipes for dill, I love seeing the long stalks of dill at the farmers markets, the smell is very rich and spicy.  Dill leaves rice bath is a delicious and simple dish, it takes very less time for cooking.

Ingredients:

3 cups cooked and cooled white rice (each grain should be seperate)

1 1/4 cups fresh dill leaves

1/2 tbsp mustard seeds

1 tbsp split gram dal

1/2 tbsp bengal gram

3 to 4 green chilies split

1 tbsp grated coconut

1 tbsp fresh lemon juice

1 tbsp oil

Salt to taste

• Heat a tbsp of oil in a heavy bottomed vessel and add mustard seeds, let them splutter then add split gram and bengal gram and toss them till they turn red. 
• Add green chilies fry them for five seconds and then add dill leaves fry them in a low heat till it is soft.
• Add salt, lemon juice and grated coconut and turn off the heat.
• Add cooked rice and mix it well and serve with yogurt.

Menthya soppina kalsidanna/ Methi rice/ Fenugreek leaves rice (ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಕಲಸಿದ ಅನ್ನ )

Menthya Soppina Kalsidanna/Methi Rice/Fenugreek leaves rice is prepared using fresh Fenugreek/Methi leaves.  Nutritionally, both  Methi/Fenugreek seeds and leaves are rich in iron, calcium, potassium and Vitamin C.   Ayurveda considers Fenugreek as a digestive, an appetizer, anti-flatulent, mildly laxative and anti-inflammatory.

Menthya Soppina Kalasidanna is a simple, tasty and famous karanataka rice dish.  Find the recipe below:

 Ingredients:

1 cup rice

1 bunch chopped fenugreek/methi leaves 

1 tsp mustard seeds

1 tsp channa  dal (Bengal gram)

1 tsp urad dal 

2-3 green chillies slit

Tamarind paste 1 spoon

1 tbsp grated jaggery (bella)

Salt

Oil

For masala:

1 tbsp Bengal gram

1 tbsp coriander seeds

1 tsp fenugreek seeds

3-4 tbsp grated dried coconut

5-6 dried red chillies

1" cinnamon

1. Cook the rice with enough water (each grain should be separate and not sticky). Drain and spread out on a wide vessel.
2. Soak tamarind in 1/2 cup warm water for 10 mins and extract juice  or use tamarind paste.
   
3. Fry 1 tbsp Bengal gram without oil till it turns brown colour keep it aside.
4. Heat oil for spice powder in a pan and add coriander seeds, fenugreek seeds, dried red chillies, fry till spices are fragrant. Cool and grind that with dried coconut, Cinnamon and fried Bengal gram and make a masala powder. 
5. Heat oil in a deep frying pan, add mustard seeds fry for few mts till it splutters, add channa dal, urad dal  fry till it turns golden brown, then add green chillies and fenugreek leaves, fry for 10mts in a medium flame till fenugreek leaves become soft.
6. Finally add the masala powder, salt,  jaggery, tamarind paste and fry in a low flame for 2-3 mts, and mix well with rice and serve hot.
   

Lemon Rice - ಚಿತ್ರಾನ್ನ

Lemon Rice/Yellow rice/Chitranna is a simple, flavorful, colorful and famous South Indian, Karnataka rice dish. This is one of the items that can be prepared in less than 30 mins.  There are many varieties of "Chitranna",  I am publishing one of the methods for preparing "Chitranna". 

Ingredients:

11/2 cup rice (uncooked rice)

1 large onion- chopped finely
1/2 of large tomato - chopped finely
5 - 6 slit green chillies
5 -6 curry leaves - chopped
2 tbsp cilantro - chopped
3-5 tbsp Lemon juice
Salt
For seasoning/oggarane/tadka
1/2 tsp Mustard seeds
1 tbsp Channa dal (Bengal gram)
1 tbsp urad dal (black gram)
1/2 tsp turmeric powder
5-6 tbsp oil
 

• Cook the rice with enough water (each grain should be separate and not sticky). Drain and spread out on a wide vessel.
• Heat oil in a pan, add ½ tsp of mustard and let them splutter. Add 1 tbsp black gram. 1 tbsp of Bengal gram.
• Add slit green chillies and fry till the dals turn red (approx 2 mts) on medium heat. Add 1/2 tsp turmeric.
• Add curry leaves and onion and fry till onion turn light brown color, then add chopped tomato and fry till soft. Turn off heat.
• Add this to the rice with  lemon juice and salt. Combine well. Adjust salt and lemon juice.
• Serve with Coriander chutney or Mint chutney
  

Cabbage Mint Rice

Ingredients:

3 cups rice - washed

4 ½ cups water

2 Cup of finely chopped cabbage

1 tbsp oil

2-3 Cardamom

2-3 Cloves

For the masala

5-6 Green Chillies

2 cup tightly packed Mint leaves

(Add little water to make a paste)

• Heat the oil in a pressure cooker pan, add cloves and cardamom saute it for few seconds, add the ground masala paste and saute it for 2 mts.
• Add Cabbage and mix it well and saute it for 2 mts.
• Add rice,salt and water, mix well and pressure cook them.
• Serve hot with Curd.