Coriander Rice

• Basmati rice - 1 cup
• Coriander leaves,chopped - 1/4 cup
• Grated coconut - 1/4 cup
• Onions - 2 nos, chopped
• Green chillies - 3 - 4 nos
• Cumin seeds - 1/2 tsp
• Garlic pod - 1 no
• Turmeric powder - 1/4 tsp
• Ghee - 3 tsp 
• Salt 

Preparation:

1. Cook the rice, till its half done.
2. Heat 1 tsp of ghee in a pan and saute half of the chopped onions, green chillies, garlic and cumin seeds, till onions turn light brown.
3. Grind the above along with coconut and coriander leaves. Keep aside.
4. Heat the remaining ghee in a kadai.
5. Saute the remaining onions, till golden brown.
6. Add the coriander paste and turmeric powder and saute for 2-3 mins.
7. Add the half cooked rice and salt.
8. Cover and cook, till its done.

Curd Rice

• 3 Cups plain curd 
• 4 Cups cooked rice 
• 1 Sprig curry leaves 
• 1 tsp Mustard seeds 
• 2 Chopped green chillies 
• 1 Chopped small ginger 
• 2 tsp Chopped coriander leaves 
• 1 Dry red chillies 
• 1 tbsp Cooking oil 
• Pinch of hing 
• Salt to taste

Preparation: 

Mix chopped ginger, green chillies, coriander leaves and salt with curd.

Take Rice and add the mixture into it. Again mix thoroughly.

Put dry red chillies, mustard, curry leaves and hing for flavor.

Curd rice is ready to serve.

Puliyogare

• 2 Cups cooked rice  • 1 Cup tamarind juice  • 1 tbsp Sugar  • 4 tsp Coriander seeds  • 2 tsp Mustard seeds  • 2 tsp Cumin seeds  • 4 tsp Seasme seeds  • 1 Cup grated coconut  • 1 tsp Hing  • 2 tsp Urad dal  • 1 tsp Bengal dal  • Jaggery (1 small piece)  • 5 Red chillies  • 1/2 Cup oil  • Few curry leaves

Preparation:

Roast 1 tsp mustard seeds, cumin seeds, 2 tsp sesame seeds, ½ tsp Bengal dal, 1 tsp urad dal one by one. Grind it to make a fine powder. Roast the coconut. Mix the roasted coconut and powder. Heat oil and add mustard seeds, sesame seeds, red chillies, urad dal and chana dal. Add the tamarind juice and jaggery. Mix salt and allow it to boil. Add the powdered masala and boil till it turns thick. Mix it with the cooked rice and serve.

Tamarind Rice

• 3 cups Rice, cooked

• 1 cup (100 gms) Tamarind 

• 1/4 cup Bengal dal 

• 1/4 cup Peanuts 

• 2 tsp Turmeric 

• 2 tbsp Mustard seeds 

• 1 tsp Jeera 

• 1 tsp Hing 

• 1 small bunch of Curry leaves 

• 15 Red chilies 

• 7 Green chilies 

• 1/2 cup Oil 

• Salt

Preparation: 

Soak tamarind in water and extract thick juice out of it.

To the cooked rice, add salt and a little oil and mix it well. Keep it separately.

Now in a frying pan, take tamarind extract, add salt, turmeric in it and cook until it thickens.

Add this cooked tamarind extract (according to taste) into the rice and mix well.

Heat oil in a pan, add bengal dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard, jeera and hing and fry.

As the ingredients turns brown and the mustard starts to splutter, mix all these to the above prepared rice.

Sweet Saffron Rice

• 3/4 Cup rice 
• 1/2 tsp Saffron strands 
• 2 tbsp Hot milk 
• 45 gm Clarified butter
• 2/3 Cup cold milk 
• 3 Cardamom seeds 
• 1 Inch stick cinnamon 
• 4 tbsp Sugar 
• 2 tbsp Fresh Cream (Malai ) 
• 30 gm Chopped walnuts 
• 1/2 Cup raisins

Preparation:

1. Soak saffron strands in hot milk.
2. Boil rice for 5 minutes, then drain.
3. Melt butter in a pan.
4. Fry the boiled rice, cardamom seeds and cinnamon stick for 3 minutes.
5. Mix cold milk and sugar, stir gently.
6. Cover the pan with a lid and cook the rice over low heat until done.
7. Add cream and saffron milk.
8. Cover it and put on low heat for a minute.
9. Place into a serving dish.
10. Sprinkle with nuts and raisins.

Pepper Rice

• 1 Cup cooked Raw Rice
• 1 tsp Black Pepper
• 1 tsp Urad daal
• 1 tsp Mustard Seeds
• 1/2 tsp Turmeric
• 1/2 tsp Asafetida
• 2 tsp Cashew nuts
• Curry leaves
• 1 tsp Ghee
• Oil

Preparation:

Roast black pepper, urad dhall in a frying pan until it turns colour. Grind into a fine powder. 

Heat oil in the same pan, add mustard seeds, once sputtered add turmeric powder,a pinch of asafetida and curry leaves. Now add the powdered ingredients, salt and mix well.

Add this mixture to the cooked rice. Fry the cashewnuts in the ghee and mix thoroughly.

Mint Rice

• 1 Cup basmati rice, cooked
• 2 Onions, chopped
• 5 Green chillies, chopped
• 1 Bunch medium in size mint leaves, finely chopped 
• 1 tsp Tamarind paste 
• 3 tbsp Fresh grated coconut 
• 1 tbsp Cashewnuts , broken into pieces 
• 3 tbsp Oil 
• Salt to taste

For Seasoning: 

• 1 tsp Bengal gram 
• 1 tsp Black gram 
• 1 tsp Mustard seeds 
• A few Curry leaves

	1. Heat 1 tsp oil in the pan and sauté green chillies and mint leaves until    mint      leaves shrink.
	2. Grind this along with tamarind, coconut and salt.
	3. Heat the remaining oil and fry the cashewnuts till golden and set aside.
	4. Combine all the seasoning ingredients with it.
	5. Add finely cut onions to it and saute until it become golden brown.
	6. Combine the ground masala paste with it and fry for a few more minutes until good aroma comes.
	7. Reduce the heat and add the cooked rice.
	8. Mix it and add the fried cashews to it and serve

Lemon Rice

• 2 cups Rice, cooked 
• Fresh juice from 2 Lemons 
• 2 tbsp Peanuts 
• 2 Chopped Garlics
• 1 tsp Turmeric 
• 2 tbsp bengal gram
• 1 tbsp Urad dal 
• 10 Red chilies 
• 5 to 7 Green chilies 
• 2 tbsp Mustard seeds 
• 1 tsp Jeera 
• 1 small bunch of Curry leaves 
• 1/2 cup Oil 
• Salt

Preparation: 

1. In a pan add oil, mustard seeds, bengal gram, urad daal. let it spouter.
2. Add the chillies, Garlic, curry leaves and pea nuts. Saute for a minute.
3. Add Turmeric and pour lemon juice in to it.
4. Remove from heat immediately and add salt.
5. Mix the rice into it and garnish with coriander leaves.

Cabbage Rice

• 2 cups of cooked Rice,
• 1 Cabbage, Chopped
• 1 cup Green peas
• 2 onions, chopped
• 1 Tomato, chopped
• 2 green chillies, chopped
• 5 nos of Garlic, chopped
• 1 inch ginger, chopped
• 1 tsp Jeera
• 1/2 tsp Turmeric powder
• 1 tsp of Red chilly powder and Coriander power 
• Oil

Preparation: 

1. Cook the chopped Cabbage in water by adding salt and turmeric. Cook the Peas too.
2. In a pan, add oil, jeera, chili, garlic, ginger and let it splutter
3. Add the onions. saute for 2 mts and add the tomatoes.
4. When the tomatoes are done add the cooked veggies.
5. Add remaining turmeric, Coriander, chili powder and salt
6. Saute for 2 mts and add the cooked rice and mix well
7. Garnish with fesh chopped Coriander leaves and serve.

Mango Rice

• 2 cups Cooked Rice
• 1 Raw Mango, grated
• 1 tsp mustard seeds
• 1 tsp of Urad daal
• 1 tsp of Bengal gram
• 5 dry Red chili
• 2 tsp Ground nuts
• 2 tsp Cashew nuts
• 2 tsp Sesame seeds
• Curry leaves
• Oil

Preparation : 

1. Heat oil in a pan and add the Mustard, Urad daal, Bengal Gram, Sesame seeds and let it splutter
2. Add the Nuts
3. Add the Chillies and Curry leaves
4. Mix the grated mango and salt, saute for 2 mts.
5. Let this cool for 5 mts. Then add the rice.
6. Mix and serve garnished with coriander leaves.

Carrot Rice

• 1 cup cooked Rice
• 1 cup freshly grated Carrot
• 1 chopped Onions
• 2 Green Chillies chopped
• Mustard seeds, Urad daal, Cashew nuts - 1 tsp each
• 1/2 tsp each of Turmeric powder and Chilly Powder
• 2 tsp fresh Lemon Juice
• Oil

Preparation:

1. Heat Oil, add mustard seeds, daal, cashew.
2. Add the onions and chillies, fry till the onions turn light brown
3. Add the carrot, turmeric, chilly powder. Sprinkle some water and cook the carrots.
4. Once the carrots are done mix the rice and lemon juice
5. Garnish with coriander leaves 

Tomato Rice

• 2 Cups of cooked Rice
• 5 medium sized Tomatoes chopped
• 2 medium sized Onions sliced
• 6 Green Chillies chopped
• 2 inch size piece of Ginger grated
• 4-5 flakes of Garlic chopped
• Cloves, Cinnamon, Cardamon ( as preferred ) 
• 1 tsp of Turmeric power and Chilly power( if Desired )
• Oil

Preparation:

1. In a frying pan saute the Spices in Oil
2. Add the ginger and garlic after a minute
3. Add the chilies and onions and saute till the onions turn light brown
4. Add the chopped tomatoes , Turmeric power, Chilly powder, Salt
5. Let the tomatoes cook. Stir occasionally. Once the mixture turns together ( oil will separate ) add the cooked rice
6. Mix it and garnish with Coriander leaves