• Basmati Rice – 2 cups
• Carrots – 2, chopped finely
• French beans – ¼ cup, chopped finely
• Cauliflower – ¼ cup, chopped finely
• Capsicum – ¼ cup, sliced thinly
• Cabbage – ¼ cup, finely chopped
• Green peas- 2 tbsps
• Spring onions – ¼ cup, chopped finely
• Soya sauce – 2 tbsps
• Tomato sauce – 1 tsp
• Ajinomoto- ½ tsp
• Black Pepper powder to taste
• Salt to taste
• Butter – 1 tbsp
• Oil – 2 tbsps

 Preparation Method

1.  Wash and soak rice for half an hour.
2. Cook the vegetables 75 % (carrot, French beans, cauliflower, cabbage and peas) in steam.
3. Before switching off add capsicum and spring onions.
4. Cook rice separately and mix butter with a fork and fluff it up.  Keep it aside.
5. Heat a frying pan and add oil in it.
6. Fry the steamed cooked vegetables for a 2-3 minutes.
7. Add tomato sauce, soya sauce, salt and ajinomotto.
8. Now mix the cooked rice thoroughly in the veg mixture.
9. Sprinkle pepper powder and fry it for 2-3 minutes.
10. Serve hot.

• Rice – 1 cup
• Moong Dal – 1/4 cup
• Black Peppercorns- 1/2 tsp
• Jeera – 1/2 tsp, optional
• Cashewnuts – 6, broken
• Desiccated Coconut – 1/2 cup
• Turmeric powder – 1/4 tsp
• Curry Leaves – 2 sprigs
• Asafoetida a pinch
• Ghee – 1 tbsp

Preparation Method

1. Soak the rice for an hour and drain.
2. Dry roast the dal over medium heat till it darkens a bit and add the rice and 21/2 cups of water.
3. Add the turmeric powder, coconut and 1 tsp of ghee.
4. Cover and cook till the rice becomes soft.
5. In a separate wok, heat a tablespoon of ghee and fry the curry leaves, peppercorns and cashewnuts for around 10 seconds and add to the rice.
6. Mix well and serve hot with coconut chutney.

• Mushroom – 1 cup, sliced
• Paneer – ½ cup, cut into ½ “cubes
• Basmati Rice – 1 cup
• Garam masala powder – ½ tsp
• Lemon juice – 1 tsp
• Green chillies – 2, slit lengthwise
• Coriander leaves – 2 sprigs, finely chopped
• Patta/ cinnamon – 1 inch piece
• Lavanga / Cloves – 2 no’s
• Bay leaf – 1
• Cardamom powder – ½ tsp, optional
• Oil – 2 tbsps
• Ghee – 1 tbsps
• Salt to taste

Preparation Method

1. Fry the basmati rice in a tablespoon of ghee till the rice color changes slightly and keep aside.
2. Heat a teaspoon of oil in a pan and add lavanga & patta.
3. Add garam masala powder,bay leaf, green chillies, paneer cubes and mushroom & fry for some time and keep aside.
4. In a pressure cooker, pour water of about1 ½ cups, fried rice, salt and the paneer-mushroom masala.
5. Pour the lemon juice and cover the cooker lid.
6. Pressure cook for 3 whistles, cool and open the lid.
7. Garnish with coriander leaves.
8. Serve hot with a gravy.

• Raw Rice – 1 cup
• Dabbakaya – 1
• Turmeric powder – ½ tsp
• Peanuts/ Pallilu – 2 tbsps
• Salt to taste

To Grind

• Dhaniya – 1 tbsp
• Dry red chillies – 4
• Menthulu / Fenugreek seeds – 1 tsp

To Temper/Popu/Talimpu

• Mustard seeds – 1 tsp
• Senaga pappu / Channa dal – 1 tsp
• Mina pappu/ Urad dal – 1 tsp
• Jeera / Cumin seeds – 1 tsp
• Green chillies – 2, slit lengthwise
• Ginger – 1” piece, finely chopped
• Curry leaves – 2 sprigs
• Asafoetida/hingua a pinch

Preparation Method

Clean and wash the rice.

Drain water and fry with little oil.

Pressure cook for 2-3 whistles with 1:2 ratio of rice and water.

Meanwhile, roast the dry red chillies, menthi, dhaniya and peanuts.

Powder the dhaniya, red chillies and menthi.

Cool and open the pressure cooker lid.

Spread the hot cooked rice in a plate.

Mix the ground powder, turmeric powder, salt and peanuts.

Gently mix the powder in the rice along with a tablespoon of oil, so that the grains will be non-sticky.

Now take a kadai and add 1 tsp of oil.

Add mustard seeds, once crackled, add jeera, urad dal, channa dal, hingua, green chillies, chopped ginger and curry leaves.

Sauté for a minute, so that the dals become golden brown and mix with rice gently.

By this time the rice would have been cooled.

Now squeeze the Dabbakaya and extract the juice.

Mix the juice in the rice, adjust salt and sourness based on the Dabbakaya taste.
Dabbakaya Pulihora is ready to serve with appadam/odiyalu.

Variations
Instead of mixing the juice directly in the rice, add the juice after switching of the stove in the seasoned pan. Add the masala powder also in that. Then mix this in the rice.

Ingredients

• Raw Rice                                                       – 1 cup
• Pesarapappu/Moong Dal                       – ½ cup
• Milk                                                                 – 1 cup
• Bellam/ Jaggery                                        – 1 ½ cup
• Cashew nuts                                                - 10
• Raisins                                                           – 8
• Ghee                                                               – ½ cup
• Cardamom                                                   – ¼ tsp powdered
• Nutmeg powder                                         – ¼ tsp
• Saffron                                                           – a pinch (optional)
• Salt                                                                  – a pinch

Preparation  Method

Take a pan and dry roast the green gram until the raw smell goes off.

Pressure cook rice and green gram with 2 ½ cups of water and 1 cup of milk for 4 whistles.

Simultaneously add the jaggery in a cup water and keep on a low flame till the jaggery melts.
Strain the jaggery to remove the dirts if any.
Keep the syrup again the stove and boil till the consistency of the syrup becomes thick and sticky.

Pour this in the pressure cooker which has the cooked rice mixture, salt and mix till all blends well.Add 1 tbsp of ghee.

Fry the cashew nuts and raisins in ghee & mix with rice.

Add a dollop of ghee & Serve hot.

Variation

1. 1 tbsp of bengal gram/Channa dal/Senagapappu  can be added while cooking rice.
2. Coconut can be cut into small & thin pieces.Fry along with the nuts and add it to the rice. The Crunchyness will give altogether a different taste.
3. Same can be done with Rawa, Brown rice. Use appropriate quantity of water accordingly.

Word of Caution

The jaggery syrup should be one string consistency. If you take the syrup in between your thumb and forefinger, it should form a thin string

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• Cooked Rice               -           2 cups
• Green Mango              -           1 ½  – 2  cups, grated
• Peanuts                         -           3 tbsps, roasted
• Cashew nuts                 -           3 tbsps, roasted
• Salt to taste

To Temper

• Mustard seeds             -           1 tsp
• Channa dal                  -           2 tsp
• Urad dal                      -           1 tbsp
• Asafoetida                  -           ¼ tsp
• Turmeric powder         -           ¼ tsp
• Green chillies              -           5-6, slit
• Dry red chillies           -           3-4
• Curry leaves                -           2 sprigs
• Oil/Ghee  to temper

To Garnish

Coriander leaves & nuts.

Preparation Method

If you have cooked rice the same can be used for making this rice.

Freshly cooked rice can also be used. Cook the rice with little oil and lemon juice so that the rice doesn’t become soggy. Spread in a plate and let it cool.

Grate the sour raw mango. Mix salt in that & keep it aside.

Take  a pan & fry the peanut and cashewnuts with little ghee. Remove and keep it aside.

In the same add the oil and do the tempering with mustard seeds, chana dal, urad dal, chillies (red & green), asafoetida, turmeric  powder and curry leaves. Saute for a minute till the dals are turned golden brown.

Now add the grated mango and stir fry for approx 3-4 minutes. Once the raw smell goes, switch off the flame and add the nuts.

Mix thoroughly rice and this mixture in a big plate.

Garnish with coriander leaves, nuts and Serve hot with appadalu or raita.

Variations

1. 1 tsp of Cumin seeds and 1 tbsp finely chopped Ginger can be added while tempering for the rice.
2. Make a paste of grated raw mango, grated coconut, mustard seeds & red chillies with adding little water. Temper and sauté this paste for 3-4 minutes and switch it off. Mix rice & salt well in this mixture. This gives different flavored and tasty Mammidikaya pulihora.

Word of Caution

The sour the mango the better the taste of the rice will be. So make it with a unripe mango.

Ingredients

• Cooked Rice                          – 1 cup (Leftovers can be used)
• Coconut                                  – 2 cups (Freshly grated)
• Cashew nuts                            – 10 ( Roasted and chopped)
• Salt to taste

To Temper

• Coconut Oil                            – 2 tbsp (or ghee for added flavor)
• Mustard seeds                                     – 1 tsp
• Red Chillies/Green chillies      – 2-3 (as per taste)
• Split Black gram(urad dal)      – 1 tbsp
• Bengal gram (chana dal)         – 2 tbsps
• Asafoetida powder                 – ¼ tsp
• Curry leaves                            – few

Preparation  method

Wash rice and soak for about 15 minutes.

Rice water ratio is based on rice variety you are using, the grains should be separate & not mushy.
Pressure cook the rice for 3 whistles. Spread on a plate and allow it to cool.

Heat coconut oil or any oil + ghee, add mustard seeds . Once it starts popping add red chillies, curry leaves , asafoetida, bengal gram and black gram.fry till the lentils becomes brown.

Add grated coconut, salt and saute for 2-3 mts on low flame. Add rice & cashew nuts. Mix thoroughly, so that coconut mixes evenly with rice.

Serve with curry of your choice/pickle.

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Ingredients

• Cooked Rice               – 1 cup
• Lemon juice                – 2-3 tbsps
• Peanuts(raw)               – 2 tbsp
• Turmeric powder         – 1/2 tsp

To Temper

• Gingelly Oil                            – 2 tbsp (or ghee for added flavor)
• Mustard seeds                                     – 1 tsp
• Red Chillies/Green chillies      – 2-3 (as per taste)
• Split Black gram(urad dal)      – 1 tbsp
• Bengal gram (chana dal)         – 2 tbsp
• Asafoetida(hing)                     – a pinch
• Fenugreek seeds(Menthulu)    – optional
• Curry leaves – few
• Salt to taste
• Ginger – chopped into small pieces

To Garnish

Coriander leaves and Nuts

Preparation  Method

Wash rice and soak for about 15 minutes.

Drain and add water & turmeric powder.

Rice water ratio is based on rice variety you are using, so that the grains are separate & not mushy.
Pressure cook the rice for 3 whistles and allow it cool on a plate.

Dry roast peanuts and keep it aside.
Heat the oil in a shallow pan or a kadai.

Add mustard seeds, when it starts crackling, add red chillies broken into two, Bengal gram, black gram & pinch of asafetida. Fry till they into golden brown. Add Ginger, Peanuts & curry leaves.

Remove the pan from the stove.

Add cooked rice, salt and lemon juice. Mix thoroughly so that the rice blends with the juice.
Serve warm with Potato Chips/Mango pickle/Pappad.

Best combination for lemon rice is potato fry.

Variations

1.)    Leftover rice can also be used for making this recipe.

2.)    Dry roast coriander seeds & sesame seeds, 1 tbsp each and add finally in the rice.

3.)    Add fried Cashew nuts instead of peanuts.

4.)    Half a tsp of Fenugreek seeds can be roasted and added at the end to give nice aroma.

Word of Caution

• Take care not to over fry the fenugreek seeds, coz it may give bitter taste to the recipe.
• Always add Lemon juice after removing the pan from the stove.

Ingredients

• Raw Rice – 2 cups
• Curd – 2 cups
• Milk – 1 cup
• Salt to taste

To temper

• Oil/Ghee -  1 tbsp
• Mustard Seeds – 2 tspn
• Green Chillies – 4 (finely chopped)
• Red chillies – 2
• Ginger – 1 tbsp (finely chopped)
• Pepper – 1tsp, crushed
• Jeera – ½ tsp
• Black gram(Urad dal) – 1/2 tbsp
• Bengal gram(Chana dal) – 1 tbsp
• Fenugreek Seeds – ¼ tsp
• Asafoetida – a pinch
• Curry Leaves – few
• Cashew nuts – 6-8 nos

Preparation  Method

Cook rice with 2 parts of water and one part of milk. The rice should be very soft.

Take a 2 cups of curd which is not sour and mix with rice thoroughly & keep it aside.

Take a pan and pour the oil/ghee. Add mustard seeds, once splutters put jeera, red chillies, green chillies, pepper , Blackgram, Bengal  gram, curry leaves, Fenugreek seeds, asafoetida and ginger.

Saute for a minute. Mix this in the rice kept in the bowl.Dont forget to add salt.

Garnish with coriander leaves and serve chilled.

Variations

1. Grated carrot can be mixed in the rice to make it more colorful. Raw mango pieces can be added in the mango season.
2. Green grapes and pomegranate seeds (Daanimma) can be added in the rice which makes the rice more colorful and gives different taste.
3. If you have enough time, mix 2 cups of milk for one cup of cooked rice (only with water) and a spoon of curd & keep it aside for 4- 5 hrs. Then do the tempering and serve
4. Grind the malai from the tender coconut water and mix with the curd rice. This will make the rice very tasty.