ONIONRICE

 

Ingredients: 

• 2 cup cooked rice
• 1 onion sliced
• 2 tblsp oil
• 1/2 tsp mustard seeds
• 1 green chili chopped
• 1 tsp chopped garlic
• Salt to taste
• 1 tsp coriander, chopped
• 2 tsp juice of lime 

Method: 

• Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.
• Now add the garlic and fry till it turns golden brown
• You should now put in the sliced onions and saute till they are golden in color
• Add the salt and pepper, put in the rice and mix well.
• Put of the stove and mix the lime juice well with the rice
• Garnish with freshly chopped coriander. 
• Then serve hot.

 

CARROTRICE

Ingredients:

• 2 cup rice
• 2 onion
• 5 carrot
• 2 tsp fried groundnuts
• 2 tsp oil
• a small piece of cinnamon
• 1 tsp broken block gram
• 2 nos cloves
• 1 tsp mustard
• 1 tsp bengal gram
• a few sprigs curry leaves
• Salt as per taste 

For Masala:

• 1 1/2 tsp coriander seeds
• 3/4 tsp cumin seeds
• 2 tsp grated coconut
• 4 nos red chillie

 Method:

• Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
• Add grated coconuts and remove from the heat. Grind it after it cools down.
• Grind seperately, the fried groundnuts coarsely.
• Cook the rice and let it cool.
• Put the carrots in warm water. Grate it without peeling the skin.
• Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
• Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
• Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
• Finally add groundnut powder and remove from the flame.
• Then serve hot.

CURD RICE

Ingredients:

• 1 cup boiled Rice
• 2 cups Yogurt (Curd)
• 2 tblsp Oil
• 1/4 cup Milk
• Finely chopped Coriander Leaves
• 1-2 Green Chilies
• 1 tsp Chana Daal
• 1 tsp Urad Daal
• 1 tsp Mustard Seeds
• 1 1/2 tsp finely chopped Ginger
• 1/2 tsp Salt

Method:

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Saute them for a minute. Take the pan off the gas.
• Add in the rice , Mix the salt to tast. 
• Just before serving, mix all the ingredients with curd and milk.
• Then ready to eat.

VEGETABLE RICE

Ingredients:

• 2 cups Basmati Rice
• 1 cup Mixed Vgetable (cauliflower, potato, carrot, beans)
• 150 gms Green Peas
• 3 Finely Sliced Onion
• 2 Finely Sliced Green Chillies
• Salt to taste
• 1 tsp Red Chilli Powder
• 2 tsp Cinnamo, Caraway Seeds
• 4 Cloves (laung)
• 1/2 tsp Black Pepper Powder
• 4 Tomato
• 1/2 cup  curd
• 4 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 3 tbsp  cashew nuts, raisin

Method:

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Then ready to eat hot.

LEMON RICE

 

Ingredients:

• 2cups boiled Rice
• 2 tpsp Lemon juice
• 6 tbsp Oil
• 1/2 tsp Black Mustard seeds
• Few curry leaves
• 3-4 green chilies
• Salt to taste
• 1/4th tsp. turmeric powder
• 1/4th cup peanuts  

Method: 

• Heat oil in a pan and add mustard seeds, allow to splutter.
• Add turmeric powder and peanuts, fry till brown.
• Now add green chilies, curry leaves, salt and fry for 2 minutes.
• Take it off from the flame and add lemon juice and mix well.
• Now add this to the boiled rice and mix well.
• Lemon rice is ready to eat.

COCONUT RICE

Ingredients: 

• 500 gms biryani rice
• 130 gms coconut
• 40 ml ghee
• 25 gms black gram dhal
• 25 gms broken pieces of nuts
• 6 gms dry chillies
• 2 gms curry leaves
• 2.5 gms asafoetida powder
• 20 gms (minced) coriander leaves
• Salt to taste 

Method: 

• Boil rice and keep aside.
• Fry coconut evenly to a golden colour on a slow fire.
• Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
• Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
• Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
• Serve hot garnished with coriander leaves