CHITRANNA / SEASONED YELLOW RICE

Chitranna is Karnataka rice based delicacy usually served for breakfast.

Ingredients

1 cup cooked rice (Sona Masuri)
1 medium sized onion chopped
2-3 green chilies chopped
1tbspn. curry leaves
2 tbspn. coriander leaves
1tbspn. lemon juice
1tspn mustard seeds
1tbspn urud dal
1tbspn chana dal
1tspn jeera
1/2 tspn turmeric powder
2tbspn cooking oil
1tbspn. ground nut (optional)
1tbspn cashew nut (optional)
Salt as per taste

Method

1. Heat oil on a meduim flame. Add mustard seeds, urud dal, jeera, cashew nuts and groundnuts. 
2.Once the urud dal and nuts turn light brown add chopped onion, green chilies, curry leaves and turmeric powder saute for 4-5 minutes.
2. Add cooked rice, lemon juice and salt.
3. Mix well. Garnish with coriander leaves.

Serve it hot with chutney/ pickle/ raitha.

Lemon Rice

Ingredients

2 cups Basmati Rice/ Sona Masuri Rice- cooked

2  Lemon ( extract the juice)
1/2 tsp. Mustard seeds
1/2 tsp. Urud dal
1tsp Jeera
Handful of Cashewnuts
Handful of Groundnuts
1/2tspn. Turmeric powder
1 meduim sized Capsicum sliced (optional)
3-4 green Chillies sliced
1/2 cup Boiled Greenpeas  (optional)
1tbspn. Curry Leaves
3tbspn. Cooking oil
2tbspn. Fresh Corriander leaves, chopped

2tbspn. Grated Coconut

Salt as per taste

Lemon Rice

Method

1. Heat oil on a meduim flame. Add mustard seeds, urd dal, jeera, cashewnuts, groundnuts, green chillies, curry leaves.
2. Add capsicum  and saute till it becomes soft.
3. Add turmeric powder  ( add boiled green peas -optional) and saute for a minute.
4. Add lemon juice  mix and put off the flame.
( This above mixture can be stored for 1 to 2 days in a air tight container and can be used when reequired).

In a serving bowl add cooked  rice, add the above mixture, add salt, add chopped coriander leaves and add grated coconut.  Serve it hot with chutney/pickle/raitha.

Garlic Pepper Rice

Garlic Pepper Rice is very simple and a tasty recipe.  This recipe works wonders during cold/cough.  It soothes your throat and reduces cold.

Ingredients

1 cup cooked rice
1 small onion chopped
7-8 garlic pods crushed
1/2 tspn. mustard seeds
1 tbspn. crushed pepper /powdered pepper
6-7 curry leaves
1 tbspn. coriander leaves chopped
1 tbspn. oil

Garlic Pepper Rice

Method

1.Heat oil in a pan on a medium flame.
2. Add mustard seeds, once it splutters add crushed garlic, chopped onion and curry leaves.
3. Saute for 5-6 minutes.
4. Add cooked rice, crushed pepper, salt  and mix well.
5. Keep on medium flame for 4-5 minutes.
6. Add chopped coriander leaves and turn off the flame.
7. Serve it hot ( can be served with raita/ pickle)

Masala Akki Roti /Enne Roti/ Thalipeeth / Indian Rice Bread

Akki Roti is popular cuisine in Karnataka. Its a rice bread, usually served for breakfast.  Lot of variations can be done in making akki roti.  I have used dil leaves in the below recipe. Methi/fenugreek leaves can be used.  Even drumstick leaves( Nugge soppu) can also be used.
 Instead of green chilies, red chili flakes can be used.

Ingredients:

1 Cup Rice flour
1 Onion -medium size finely chopped
1 Small bunch of Dil leaves finely chopped  or Methi leaves small bunch-finelychopped
1 tbspn. Corriander leaves finely chopped
1tspn. Cumin seeds/ Jeera
2 Green chilies -finely chopped/ paste
3-4 tspn. Oil
Salt as per taste

Akki Roti

Method
1. In a pan heat 2 tspn of oil.
2. Add cumin seeds once splutters add chopped onion, chopped green chilies and cook for 3-4 minutes stirring occasionally on medium flame.
3. Add chopped dil leaves and cook for 2 minutes.
4. Add rice flour and salt mix well and put of the flame.
5. Add little water and mix with spatula.(as the mixture will be hot)
6. When the mixture becomes cool, mix water as required to make a soft dough.
7. Grease a plastic sheet /aluminium foil/banana leaf / parchment paper .
8. Make medium(orange) size mixture balls.
9. Spread on the sheet evenly using your hand adding little oil in between. Spread the mixture evenly  making round in shape.
10. Heat tava on medium flame.  Grease some oil.  You can put the sheet along with the roti on the tava  After 30-40 seconds slowly remove the sheet or foil.
11. Apply some oil on both the sides and cook until done.
12 Serve hot with ghee/butter and  chutney/ pickles.

Jeera Rice / Rice seasoned with cumin seeds

Ingredients:

1 cup Basmati rice (soak for 30 minutes)
2 tspn. Jeera/ cumin seeds
2-3   Bay leaves
1 Cardamom - green
1 Cardamom - balck
1 inch Cinnamon
2 tbspn Ghee/ oil
Salt as per taste

Jeera Rice / Cumin

Method

1. Soak basmati rice for 30 minutes.
2. Heat the oil.
3. Add bay leaves, cardamons, cinnamon and jeera once splutters add basmati rice and stir for 2 min
4. Add salt water (1:1.2) and cover the lid and cook until done.

Can be served with dal/any veg gravy/egg curry.

Jeera Rice with Egg Curry