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    September 7th, 2010MammuVegetarian

    Preperation Time: 30 Minutes
    Servings: 4

    1. Round Cucumber/Dosakai – 2 cups, chopped to 1 inch pieces
    2. Potato – 1 Cup, peeled and sliced to 1/2 inch pieces
    3. Tomato – 1/2 cup
    4. Green chilies – 3, halved
    5. Onion – 1/2 cup, chopped
    6. Oil – 2 tablespoons
    7. Pinch of turmeric

    For tempering/talimpu: cumin seeds, mustard seeds, chana dal – 1/4 teaspoon each and few curry leaves

    Cooking Procedure

    1. Heat oil in a deep, narrow pan, add ingredients for tempering one by one and let them splutter.

    2. Add onion, tomato, green chilies, turmeric, close the lid and let them cook till soft. Now add potato pieces, mix well and cook for 5-6 minutes till they are half cooked. Now add the cucumber, salt mix thoroughly, close the lid and cook for another 10 minutes. Keep checking in between and add very few water if its sticking to the pan.

    Serve hot with white rice or roti.

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    September 1st, 2010MammuVegetarian

    Many of us have tough time when it comes to eating greens, especially for kids. I like it when its sauteed and if I do not smell it green anymore(coconut-chili paste makes wonders in this recipe). I was surprised when I saw Amarnath leaves in mexican markets, as I thought they are available only in India and then came to know that this is called ‘Chinese Spinach’.

    I usually cook one bunch of Amarnath leaves for either dinner or lunch and make sure I dont have any leftovers. First thing it tastes good while its hot, and second this its not recommended to reheat, as they have high nitrate levels.


    1. Totakura/Amaranth Leaves – 1 Bunch
    2. Onion – 1/2 medium sized (1/2 cup chopped)
    3. Dry coconut powder – 2 tablespoons
    4. Garlic Cloves – 3
    5. Green Chilies – 3-4
    6. Oil – 2 tablespoons
    7. Salt – 1/2 teaspoon

    For tempering/talimpu – Cumin seeds, mustard seeds, urad dal, chana dal, turmeric powder – 1/4 teaspoon each.

    Cooking Procedure

    1. Chop amaranth leaves along with tender stalks, wash and drain them. Grind together coconut powder, garlic, green chilies, 1/4 teaspoon of salt and keep aside.

    2. Heat oil in a pan, add tempering/talimpu ingredients, let them splutter. Now add onion, cook for 2-3 minutes till soft. Add Amarnath leaves and let them cook for 3 minutes.

    3. By this time, amarnath leaves will start shrinking their size and will be able to toss them in the pan. Add chili-coconut paste, remaining 1/4 teaspoon salt and mix thoroughly. Close the lid, cook for about 12-14 minutes till the leaves are cooked completely. Open the lid, saute for 2-3 minutes to let water evaporate if any and turn off the heat.

    Serve this healthy delicious dish with roti or chapati.

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    August 24th, 2010MammuVegetarian

    For those who dont like bitter taste of Karela, this recipe takes out the bitterness and gives a sweet and spicy taste. I like to eat this with mudda pappu/plain dal and ghee or pappucharu.


    1. Karela – 4, cut into thin circles (about 3 cups).
    2. Chopped onions – 1 cup
    3. Red chili powder – 2 tablespoons
    4. Salt – 1 teaspoon
    5. Turmeric – 1/2 teaspoon
    6. Garlic Cloves – 3
    7. Grated Jaggery – 1 tablespoon, Optional (You can substitute with sugar)
    8. Oil – 4 tablespoons
    9. Cumin seeds – 1/2 teaspoon
    10. Curry leaves – 10-15

    Cooking Procedure

    1. Grind together red chili powder, garlic, 3/4 teaspoon salt and keep aside.

    2. Heat oil in a wide bottom pan, add cumin seeds, curry leaves, let them splutter. Now add sliced karela pieces, remaining 1/4 teaspoon salt, turmeric and saute for 10 minutes under medium heat. Karela starts changing the color by this time. Now add the chopped onions and fry for another 10-15 minutes till karela pieces turn dark golden brown in color. Keep checking in between so that they wont turn black.

    3. Now add the red chili, garlic powder, mix well for about 1 minute. Add the jaggery, cook for 1 more minute and turnoff heat.

    Note: You can skip adding jaggery if you don’t like the dish to have some sweet touch.

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    August 10th, 2010MammuVegetarian

    We used to call this as pappula kura(lentils curry) back home.


    1. Chopped Tomato – 3 cups
    2. Chopped onion – 1 cup
    3. Chana Dal – 1/2 cup, soak in water for 30 minutes
    4. Green chili – 2, finely chopped
    5. Salt – 1 teaspoon
    6. Red chili powder – 1 tea spoon
    7. Masala Powder – 1/4 teaspoon
    8. Curry leaves – 10
    9. Mustard seeds – 1/4 teaspoon
    10. Cumin seeds – 1/4 teaspoon
    11. Turmeric – 1/4 teaspoon
    12. Oil – 2 tablespoons
    13. Coriander – Hand full

    Cooking Procedure

    1. Heat oil in a pan, add cumin seeds, mustard seeds and let them splutter. Add curry leaves, turmeric and after 30 seconds add chopped onions, tomato and green chilies. Close the lid and cook for about 10 minutes under medium heat until the tomatoes are soft.

    2. Add soaked chana dal and let it cook for another 15 minutes. Keep smashing tomatoes in between with a spoon. Once chana dal is cooked, add salt, red chili powder, masala powder, cook for 2 more minutes, add coriander and turn off heat.

    Tip: If you don’t have enough time to soak chana dal, you may soak for 5 minutes and microwave them for 3-4 minutes to cook.

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    August 5th, 2010MammuVegetarian

    Cooking Time: 45 Minutes

    Servings: 4


    1. Round Egg plant/Gutthi vankaya – 12
    2. Onion – 1 medium sized / 1 cup chopped
    3. Grated ginger – 2 teaspoon
    4. Crushed garlic – 2 teaspoons
    5. Dry coconut powder – 2 teaspoons
    6. Sesame seeds – 2 teaspoons
    7. Poppy seeds – 2 teaspoons
    8. Coriander seeds – 1 teaspoons
    9. Peanuts – 3 teaspoons
    10. Red chili powder – 1 teaspoon
    11. Salt – 3/4 teaspoon
    12. Tamarind paste – 2 teaspoons

    Cooking Procedure

    1.  Make 3 slits into the eggplants, with out cutting completely. Don’t remove the stalks. Soak in salt water for 15 minutes.

    2.  Dry roast the peanuts,  sesame seeds,  poppy seeds,  coconut,  coriander seeds and keep aside. Heat 1 tablespoon oil in a pan, add the onions and saute for 5 minutes.  Add ginger, garlic, saute for 1 more minute and turn of the heat. Let them cool.

    3.  In a dry mixer jar, grind the peanuts,  sesame seeds,  poppy seeds,  coconut,  coriander seeds. Add the onion mix, salt, chili powder, about 3 tablespoons of water and grind to paste.

    4.  Stuff the egg plants carefully with the prepared mix. Heat the remaining oil in a wide pan, add red chili, curry leaves and let them splutter. Now add the stuffed egg plants, remaining spices mix, tamarind pulp, half cup of water. Cover the lid and cook for about 30 minutes, keep checking in between and add water if required.

    Serve hot with roti or rice.

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    July 31st, 2010MammuAppetizers, Vegetarian


    1. Cooked potato – 3 Cups
    2. Cooked carrots – 1 cup
    3. Cooked green peas – 1/2 cup
    4. Chopped Onions – 1/2 cup
    5. Chopped Tomato – 1 cup
    6. Pav Bhaji Masala – 2 tbl sp (I used MTR brand)
    7. Salt – 1/2 tbl sp
    8. Red Chili powder – 1/2 tbl sp
    9. Ginger garlic paste – 2 tbl sp
    10. Oil – 2 tbl sp
    11. Butter – 2 tbl sp
    12. Cilantro – 2 tbls spoons, finely chopped
    13. Hamburger Buns – 8

    Cooking Procedure

    1. Smash the potato, carrots, green peas and keep aside.

    2. Heat oil in a pan, add ginger garlic paste and saute for a minute. Add the onions, tomatoes and let them soften. Add the potatoes, carrots, green peas, 1 cup of water, pav bhaji masala, salt, red chili powder and let it cook for 10 more minutes.

    3. Add the butter to the cooked bhaji, let it melt for 2 minutes and turn off the heat.

    Squeeze a lemon and garnish with cilantro and finely chopped onions. Heat the buns and serve hot.

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    July 30th, 2010MammuVegetarian


    1. Pasta or egg noodles – 3 cups, I used garden pasta.
    2. Garlic Cloves – 3, crushed
    3. Green chilies – 2, slit
    4. Red chili paste – 2 tbl sp
    5. Soy Sauce – 2 tbl sp
    6. Ketchup/Tomato Sauce – 3 tbl sp
    7. Olive oil – 4 tbl sp (You can substitute with any cooking oil)
    8. Spring onions – 1 cup, chopped (separate the white and greens)
    9. Cauliflower – 1 cup
    10. Cooked Potato – 1 cup (optional, you can add any other vegetables of your choice)
    11. Salt – 1tbl sp
    12. Eggs – 2 (Optional)

    Cooking Procedure

    1. Bring 6 cups of water to boil, add the pasta or noodles, salt, 1 table spoon of oil and cook until its is 90% done. Drain the pasta/noodles and run under cold water to avoid extra cooking.

    2. While the pasta is cooking, beat the eggs with 2 table spoons of water, and cook it like an omelet. Cut the omelet into thin slices and keep aside.

    3. Heat the remaining oil in a wide pan, add the crushed garlic, spring onion whites, cauliflower, a pinch of salt and saute for 10 minutes. Now add the cooked pasta/noodles, soy sauce, red chili paste, ketchup, green chilies and saute for 5 more minutes. Add the omelet slices and turn off the heat.

    Garnish with the remaining spring onions greens, ketchup and serve hot.

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    July 29th, 2010MammuVegetarian


    1. Egg plant/round brinjal/gutthi vankaya -10
    2. cinnamon – 3 inch piece
    3. dhaniya/coriander seeds – 2 teaspoons
    4. Dried red chilies – 10
    5. Split Bengal Gram/Chana dal/Pacchipappu – 2 teaspoons
    6. Peanuts – 1/2 cup
    7. Split Black Gram/Urad dal/Minapappu – 2 teaspoons
    8. Salt – 1/4 tbl sp for roasting.
    9. Cilantro – For garnish.

    Cooking Procedure

    1. Roast all the ingredients, grind together and keep aside. Cross cut the eggplants into 4 pieces, keeping the stalks.
    2. Heat oil in a pan, add the eggplants, pinch of salt and let them cook until soft. Takes about 15 minutes under medium heat. Keep turning the eggplants. Turn off the heat.
    3. Let the eggplants cool down for 5 minutes and stuff them with the prepared mixture.
    4. Add them back to the pan and cook on low flame for 5 more minutes.

    Garnish with coriander and serve hot with white rice or roti.

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    July 25th, 2010MammuVegetarian

    Cooking time: 30 minutes

    Servings: 4


    1. Drumsticks – 3, cut into 3 inch pieces
    2. Tomato – 3, cut into 2 inch pieces
    3. Onion – 1, finely chopped
    4. Green chilies – 2, split into halves
    5. Cumin seeds – 1/4 teaspoon
    6. Mustard seeds – 1/4 teaspoon
    7. Curry leaves – 10
    8. Salt – 1/2 tbl sp
    9. Oil – 2 tbl sp
    10. Red chili powder – 1/4 tbl sp
    11. Chopped Coriander – 2tbl sp

    Cooking Procedure

    1. Heat oil in a pan, add the cumin seeds, turmeric seeds and let them splutter. Add the curry leaves, turmeric, onions, tomatoes and green chilies. Let them cook until the tomatoes are soft (7-8 minutes) under medium heat.

    2. Smash the tomatoes with a spatula, and add the drumsticks, salt and red chili powder. Cook for 20 minutes under medium heat with lid closed. Add the coriander and trun off the heat.

    Serve hot with white rice.

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    July 22nd, 2010MammuVegetarian

    Servings : 4

    Cooking time: 1 Hour


    1. Tindora/Dondakaya – 1 pound, cut into 4 pieces, lengthwise
    2. Onion – Half, finely chopped
    3. Chickpea flour / Besan flour – 2 tbl sp
    4. Red chili powder – 1 1/2 tbl sp
    5. Salt – 1/2 tbl sp
    6. Peanuts – 2 tbl sp
    7. Cashews – 2 tbl sp
    7. Turmeric – 1/8 tea spoon
    8. Garlic clove – 1
    9. Curry leaves – 10
    8. Oil – 2 tbl sp

    Cooking Procedure

    1. Add turmeric and 1/4 tbl spoon of salt, 1/2 tbl spoon of oil to the cut tindora and bake for 45 minutes at 400F. While they are getting baked, grind the garlic clove along with red chili powder, salt and keep aside.

    2. Heat remaining oil , fry the peanuts , cashews, curry leaves and keep it aside. Add onions to the remaining oil and saute to golden brown. Add the tindora and saute for 5 more minutes.

    3. Add the besan flour, red chili garlic mix and saute for 2-3 minutes. Add the fried peanuts , cashews, curry leaves and turn off the heat.

    Be cautious while adding salt as this preparation needs less salt than usual.

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    July 21st, 2010MammuSoups, Vegetarian

    Drumstick Lentil Soup , Munakkada pappucharu

    1. Toor dal/Yellow lentil/kandi pappu – 1 cup
    2. Drum sticks – 3, cut into 2 inch pieces
    3. Green Chilies – 3, slit into halves
    4. Tomato – 1/2, cut into 1/2 inch pieces
    5. Onion – 1/2, cut into 1 inch pieces
    6. Carrot – 1 small, sliced to circles
    7. Cilantro – 1/4 bunch, chopped
    8. Salt – 2 tbl sp
    9. Turmeric – 1/4 teaspoon (optional)
    10. Cumin seeds – 1/2 teaspoon
    11. Tamarind or tamarind paste- 2 tbl sp
    12. Oil – 2 tbl sp
    13. Ghee/Butter – 1/2 tbl sp
    14. Garlic Cloves – 2
    15. Cumin seeds – 1/4 tbl sp
    16. Mustard seeds – 1/4 tbl sp
    17. Curry Leaves – 10 leaves
    18. Red chili powder – 1tbl sp

    Cooking Procedure

    1. Soak the tamarind in 3-4 tbl spoons of water and set aside.
    2. Add 2 cups of water to the Yellow lentil/kandi pappu and pressure cook for about 15 minutes under medium heat.
    3. While the lentils are cooking, heat the ghee and oil in a stock pot, add the cumin seeds, mustard seeds, curry leaves, turmeric and let them splutter. Add the drum sicks, carrots and let the cook for 5 minutes. Now add the onions and tomatoes and cook until medium soft.
    4. While the vegetables are cooking, smash the cooked lentils. Squeeze the soaked tamarind (tamarind pulp if you have already), and add it to the lentils. You can add water while squeezing the tamarind.
    5. Add the lentil tamarind mix to the cooked vegetables. Add 4 cups of water, red chili powder, salt, sambar powder, close the lid and let it boil for 10 more minutes.
    6. Add the chopped cilantro and turn off the heat.

    Serve hot with white rice. You can eat this with yogurt rice also.

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    July 20th, 2010MammuVegetarian


    1. Snake gourd – 3 (1 foot long each)
    2. Split Green Gram/Moong Dal – 2 tbl sp
    3. Green Chilies – 3
    4. Salt – 1/2 tbl sp
    5. Turmeric – 1/4 teaspoon (optional)
    6. Cumin seeds – 1/2 teaspoon
    7. Oil – 1 tbl sp

    Cooking Procedure

    1. Soak the Moong Dal in water and let it sit. Peel and cut the snake gourd into 1/4 inch pieces.

    2. Heat oil in a pan, add jeera seeds and let them splutter. Add the snake gourd pieces, turmeric, salt and let them cook until medium cooked. While the snake gourd is cooking, grind the green chilies, or you may finely chop them.

    3. Add the soaked moong dal, green chili paste and let them cook for 10 more minutes. If the moong dal is not soaked properly, you can microwave it for few seconds before adding.

    If the snake gourd is tender, you can cut along with the seeds also. Serve hot with roti or rice.

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    July 19th, 2010MammuPickles/Powders, Vegetarian


    1. Gongura Leaves – 1/2 Pound
    2. Green chilies – 20-30 Thai chilies (adjust for your taste)
    3. Garlic cloves – 2
    4. Onion – 1/2 medium size, chopped
    5. Cumin seeds – 1 tbl sp
    6. Dhaniya/Coriander seeds – 1/2 tbl sp
    7. Chana Dal – 1 tbl sp
    8. Oil – 2 tbl sp

    Cooking Procedure

    1. Add the gongura leaves, green chilies to a pan, sprinkle some water and steam cook for 15 minutes under medium heat. Let it cool.
    2. If you are not sure about the chilies spice level, you can separate the steamed chilies from the gongura leaves.You can add them little by little while grinding until you get the desired spice.
    3. Grind together green chilies, garlic cloves, coriander seeds, half the cumin seeds and salt. You may add very little water if required. Add the gongura and grind for just 2 seconds.
    4. Now heat oil in a pan, add the remaining cumin seeds, chana dal, curry leaves and let the splutter. Now add the gongura mix, chopped onions and turn off the heat immediately.

    Plain Dal(mudda pappu), Ghee and white rice makes a perfect combination for gongura pacchadi.

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    July 15th, 2010MammuVegetarian


    Carrots – 4
    Green Chilies – 4, chopped (You can add more if you want it spicy)
    Onion: 1/2, chopped into small pieces.
    Garlic clove -1
    Cumin Seeds – 1/4 tbl sp
    Mustard Seeds – 1/4 tbl sp
    Split urad dal – 1/2 tbl sp
    Curry leaves – few (optional)
    Turmeric Powder – (optional)
    Oil – 2 tbl sp
    Salt – 1 tbl sp

    Cooking Procedure:

    1. Peel off the carrots and cook them adding salt to water, until they are medium soft. You should be able to pierce knife easily thorugh the carrots. While the carrots are cooking, grind or crush the green chillies and garlic. Let the carrots cool down, and cut into small pieces.

    2. Heat oil in a pan, add cumin seeds, mustard seeds, urad dal, curry leaves and let them splutter. Add onions, pinch of salt to soften the onions, turmeric powder and saute for few minutes. Add the carrots and Saute for 10 more minutes. Add the green chili paste and saute for few more minutes.

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    July 14th, 2010MammuVegetarian


    Egg Plant – 2, cut into 2 inch pieces
    Yogurt – 3 tbl spn
    Tomato – 1 Medium size, chopped
    Onion – 1/2, chopped
    Green Chillies – 4
    Cumin seeds – 1/2 tbl sp
    Mustard seeds – 1/2 tbl sp
    Turmeric – pinch
    Red Chili powder – 1/2 tbl sp
    Ginger Garlic Paste – 1/2 tbl sp (optional)
    Salt: 1/2 tbl sp
    Oil – 2 tbl sp

    Cooking Procedure:

    1. Mix the egg plant, chopped onions, tomatoes, red  chili powder, ginger garlic paste, salt, turmeric powder and yogurt.

    2. Heat oil in a pan, add cumin seeds, mustard seeds and let them splutter. Now add the mixed egg plant and let it cook for 20 minutes under medium flame, with lid closed. Keep mixing in between so that the egg plant wont stick to the pan.

    3. You may garnish with coriander leaves and serve hot with roti or white rice.

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    July 4th, 2010MammuRice, Vegetarian

    Andhra Pulav:


    Basmati Rice: 3 Cups
    Onion – 1/2 Medium Sized, finely chopped
    Green Chillies – 3, slit to halves
    Mint – 1/2 Cup
    Cloves – 10
    Cinnamon – 1/4 Inch, crushed into small pieces
    Bay Leaves – 5 Medium sized
    Elachi – 5
    Cashew Nuts – 20 Pieces
    Poppy Seeds/Gasagasalu – 1 1/2 Tbl Spoons
    Fresh Coconut – 1/4 Coconut
    Oil – 4 Tbl Sp
    Ginger Garlic paste: 2 tbl sp

    For Masala Powder:

    Dhaniya – 2 Tbl Spoons
    Cinnabon Stick – 2 inch
    Cloves – 5

    Cooking Procdure:

    1. Prepare the masala powder: Dry roast Grind Dhaniya, Cinnamon stick and Cloves and make a fine powder (Use can use masala powder if you have already).
    2. Wash the rice and soak it in water. Make the coconut into small pieces and keep aside (You can use dry coconut powder also). Roast the poppy seeds for 5 minutes. Make a fine paste of roasted poppy seeds and coconut.
    3. Heat the oil in a rice cooker and add Cashews, Cinnamon, Cloves, Elachi and Bay Leaves and let them fry for 2 minutes. Now add the ginger garlic paste and mint leaves and cook for 5 more minutes. Now add the onions, green chillies, and coconut-poppy seeds paste.
    4. Add 4 1/2 cups of water, masala powder, salt and let it boil. When the water is boiling, add the drained rice and let it cook.
    5. Add cilantro and serve hot. Tastes good with any kurma or raita.

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    July 2nd, 2010MammuPickles/Powders, Vegetarian


    Medium sized Tomatoes – 2
    Green Chillies – 15 to 30 depends on the spice level.
    Fresh Coconut – 1/6th of a coconut
    Garlic cloves – 3
    Cilantro – 1/2 bunch
    Cumin Seeds – 1 tbl spoon
    Cooking Oil – 2 tbl spoons
    Salt – 3 tbl spoons or to taste.

    Cooking Procedure:

    1. Cut each tomatoes into 2 pieces and separate the stems from green chillies.

    2. Heat oil in a small pan and add the tomato pieces and green chillies.Place lid and let them cook under medium flame for 10 minutes. Tomatoes will be soft now, and you can smash them while on the flame to make a paste. Let them cook for 10 more minutes keeping the lid open, so that water will evaporate. Let it cool for 10 minutes.

    3. While the tomatoes and chillies were cooking, cut the coconut into small pieces and  roast them in another pan for 5 minutes(No need to add oil). Let them cool for 5 minutes.

    4. Grind the coconut pieces, garlic, cumin seeds. Add tomato chili mix, salt, cilantro and grind for one more minute.

    Don’t add water to this preparation, so that it will last long for 2-3 weeks. Tastes good with rice or dosas.

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    July 1st, 2010MammuVegetarian


    2 cups Basmati rice
    2 cups chopped spinach
    2 med. sliced onions
    3 cloves
    5 black peppercorns
    3 green cardamom
    1″ finely chopped ginger
    3 finely chopped green chillies
    1/4 tsp turmeric powder
    2 tbsp ghee/oil
    Salt to taste
    How to make Palak Pulao:
    1. Cook rice and keep it separately.
    2. Make spinach paste and keep ready.
    3. Heat ghee and add cloves, cardamom, cinnamon and black peppercorns. Saute for a few seconds.
    4. Add sliced onions and fry till light brown color.
    5. Add ginger, green chilies, turmeric powder,salt and spinach paste.
    6. Cook till the spinach is fully cooked and all the water gets evaporates.
    7. Mix well with rice.

    8. Serve hot along with raita or any curry.