This is a recipe from my mother’s book and it is pretty famous and loved by everyone in the family.


Coriander seeds – 1 cup

Chana dal – 1 cup

Broken Red chilles- 2 cups

Urad dal – 1 tbsp

Cumin seeds – 1 tbsp

Crushed garlic – 3/4 cup

Fenugreek seeds – 1/2 tsp

Curry leaves – 2 cups


  1. Heat a wide pan and add all the ingredients one by one.
  2. Dry roast on medium flame till the colour of the spices changes into light brown colour.
  3. Now let the roasted spices cool down to room temperature.
  4. Then add all the spices in grinder jar and make it to a coarse powder .

Store curry powder in an airtight dry jar .


This curry powder can be used to make brinjal fry, potato fry, ladies finger fry and tindoora fry .



Basmathi rice – 1 cup

Ghee – 1 1/2 tsp

Oil – 1/2 tsp

Cloves – 10

Cardamom- 3

Cinnamon – 1 inch piece

Bay leaves -2

Star anise (  anasa puvvu) -1

Mace ( Javithri) – 1 blade

Green chilles – 4 cut into two pieces

Ginger garlic paste – 1 1/2 tsp

Salt to taste

Water – 1 1/2 cups


  1. Wash basmathi rice 3 to 4 times and then soak with enough water for 30 minutes.
  2. After 30 minutes, drain off all the excess water.
  3. Heat ghee and oil in a pan .Add all the spices one by one except green chilles and ginger garlic paste.
  4. Fry for a minute , reduce the flame and add  the green chilles and ginger garlic paste.
  5. Stir fry for two minutes till the raw smell goes away .
  6. Add water and salt  mix well. Put the drained rice to the boiling water.
  7. Cook on a slow flame till the rice is done.


This rice goes very well with any veg or non-veg gravies.