Podi (Gunpowder) Rice

         This is my style of a perfect comfort food as it is quick, easy and simple to prepare but with loads of flavour. This yummy one-pot meal comes in handy when you are too lazy or when time is less. Just a wee bit of tempering and mixing the podi to any cooked rice and you are done with a plateful of yummy delicacy. 

          Enjoy with papad, chips or fryums. It is simply lip smacking and a great substitute to any fried rice, jeera rice or plain biryani. You got to have it to believe. So hurry up and dish out this simple meal by following the step by step pictorial recipe to prepare it.

             

          'Podi' - which literally translates to powder, is a mixture of ground spices and lentils, which is found in abundance in the cuisines of South India. In this recipe I have used Andhra special Nalla Karam Podi, but you can go in for any store bought or homemade podi of your choice. You can relish podi rice for breakfast, brunch, lunch / dinner or pack for a lunch box meal too. 

• 2 cups cooked rice
• 2 tbsp. any idli podi (gunpowder)
• salt to taste
• pinch of turmeric powder (opt)
• 2 tbsp. ghee
• 1 tsp. mustard oil
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 2 dry red chilies
• 2 green chilies, slit
• 1 tsp. urad dal (split green gram)
• 1 tbsp. coriander leaves, chopped

          Heat ghee in a pan and temper with red chilies and mustard seeds. After it stops spluttering, add the curry leaves, urad dal, asafoetida and green chilies.

          Sauté for a few seconds and then Add the rice, idli podi, salt and turmeric powder. Mix everything well and stir fry for 2 minutes.

           Switch off the flame and garnish with coriander leaves. Serve with papad, chips and fryums for breakfast, brunch or lunch. They may also be packed for a lunch box meal too. 

                      Heat ghee & temper with red chilies and mustard seeds. Then add the 
                      curry leaves, urad dal, asafoetida, green chilies & asafoetida.

                      Sauté few seconds & then add rice, idli podi, salt & turmeric powder. 
                      Mix everything well and stir fry for 2 minutes.

                        Switch off the flame and garnish with coriander leaves. 

                      Serve with papads, chips and fryums for breakfast, brunch or lunch. 

Eggplant Rice

          This simple one-pot comfort meal can be made with any leftover rice. It goes well with raita and papad. Enjoy it for breakfast, lunch or brunch. In fact it can also be packed for a lunch box meal. All eggplant lovers will simply love this amazing and yummy fried rice. So do give it a try by following a step by step pictorial recipe to prepare it. 
       

• 3 long eggplants, chopped
• 2-3 tbsp. oil
• 1 tsp. mustard oil
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, slit 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tsp. red chili powder
• 2-3 cups cooked rice
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Sauté for a few seconds more.

          Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add all the dry spices and mix well. 

          Add the eggplants and cook, covered,  on a low flame till they are tender. You may sprinkle some water if needed. 

          Add the cooked rice and combine everything well. Stir fry for 2-3 minutes. Switch off the flame and garnish with coriander leaves. Serve with raita and papad.

                     Heat oil & temper with mustard seeds & fry red chilies. Then add curry
                     leaves, urad dal & asafoetida. Sauté for a few seconds more.

                     Add chopped onion, garlic, ginger & green chilies. Sauté till light brown. 

                       Now add all the dry spices and mix well. 

                        Add eggplants & cook, covered, on a low flame till they are tender. 

                        Add cooked rice & mix everything well. Stir fry for 2-3 minutes. 

Switch off the flame and garnish with coriander leaves. 

                                  Serve with raita and papad.