Curd Rice / Daddojanam

Ingredients:

• Raw Rice - 1 Cup
• Curd/Plain Yogurt - 1 Cup
• Milk - 1/2 Cup
• Coriander  - 3 Springs
• Curry Leaves - 2 Strands
• Green Chillies - 4 No's
• Ginger - 1Tsp
• Salt - 1 Tsp or to Taste
• Asafoetida - 1/4 Tsp
• Oil - 3 Tbsps
• Mustard - 1 Tsp
• Cumin - 1/2 Tsp
• Urad Dal - 1 Tsp

Preparations:

1. Wash the rice thrice and pressure cook with 3 cups of water for 5 whistles in medium flame. Once done, mash the rice well and mix milk.Add more water if needed.
2. Let it cool down.Add the curd and mix well.
3. Add finely chopped green chillies, ginger, salt and mix well.
4. Heat a pan and add oil to it. Add mustrad, cumin,urad dal and fry well. Add chopped curry leaves and asafoetida. Add this to the rice mixture and mix well.
5. Garnish with finely chopped coriander leaves.

Note:

• Instead of milk, you can ad hot water too,but milk gives richness to the curd rice.
• You can also add the grated ingredients like carrot, cucumber and mango, but are optional.Sometimes instead of veggies, some people will add fruits like Grapes, pomegranate and apple.

Mixed Vegetable Rice / Veg Biriyani

Ingredients : 

• Garam Masala (Cardamom, Cloves, Cinnamon, Bay Leaves) - 4 to 5 No's Each
• Cashew Nut - 10 Halves
• Oil or Ghee - 2 to 3 tsp
• Green Chillies - 3 to 4 Slit Length Wise
• Ginger - 1/2 tsp Minced
• Coriander Leaves- 4 to 5 Springs
• Salt - To Taste
• Onion - 1 Medium Chopped
• Basmati Rice - 2 Cups
• Frozen vegetables like Beans, Carrot, Sweet Corn, Green Peas - 2 Hands Full

Preparation : 

1. Put the rice soaked for 15min and cook in a rice cooker.
2. Saute the Garam Masala in Oil/ Ghee for about 3 minutes.
3. Fry Cashew Nuts till they are golden brown in color.
4. Add Green Chillies and Ginger and saute for 2 minutes.
5. Saute the onion for few minutes or till the Onions start getting translucent.
6. Add the frozen vegetables and salt and allow them to cook until they are soft.
7. Add cooked rice to the vegetables and mix well.
8. Garnish with the chopped Coriander Leaves.
9. Serve this hot with Onion Raita or Cucumber Raita.

Lemon Rice

Ingredients: 

• Sona Masoori Rice - 2 Cups
• Turmeric/Haldi - 1/2 tsp
• Curry Leaves - 1 Spring
• Salt - 2 tsps
• Lemons - 2 to 3 no's
• Bengal Gram/Chana Dal - 1tbsp
• Urad Dal/Minapappu - 1tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1tsp
• Dry Red Chillies - 3 to 4 Medium
• Green Chillies - 4 to 5 Slit Length wise
• Asafoetida/Hing - 1/4 tsp
• Peanuts/Groundnuts - 1 Fistful
• Oil - 5 to 6 tsps

Preparation:

1. Cook 2 cups of Rice with 4 cups of water such that each grain is seperate. Spread to cool and keep aside.
2. Heat the oil in a skillet, add the mustard seeds and let them splutter. Add cumin seeds, channa dal, urad dal, peanuts and fry for a minute till light brown. Next add dry red chillis, slit green chillis, asafoetida and curry leaves and fry for a few seconds.Add Turmeric and remove it from flame.
3. Add the above seasoning to rice and mix well by adding salt and Lemon Juice.
4. Yummy Pulihora (Lemon Rice) is ready.

Pulihora / Tamarind Rice

Ingredients: 

• Sona Masoori Rice - 2 Cups
• Turmeric/Haldi - 1/2 tsp
• Curry Leaves - 1 Spring
• Salt - 2 tsps
• Tamarind - Large Lemon Size
• Bengal Gram/Chana Dal - 1tbsp
• Urad Dal/Minapappu - 1tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1tsp
• Dry Red Chillies - 3 to 4 Medium
• Green Chillies - 4 to 5 Slit Length wise
• Asafoetida/Hing - 1/4 tsp 
• Peanuts/Groundnuts - 1 Fistful
• Oil - 5 to 6 tsps

Preparation:

1. Cook 2 cups of Rice with 4 cups of water such that each grain is seperate. Spread to cool and keep aside.
2. Soak the Tamarind in a cup of warm water and extract the pulp.
3. Heat the oil in a pan, add the mustard seeds and let them splutter. Add cumin seeds, chana dal, urad dal, peanuts and fry for a minute till light brown. Next add dry red chillis, slit green chillis, asafoetida and curry leaves and fry for a few seconds.
4. Add the tamarind extract, salt, turmeric and cook till the raw smell of tamarind disappears, and till the oil oozes out i.e, approx 5-7 mts. It will be a like a thick paste. Remove from heat.
5. Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
6. Make it a complete meal by serving with yogurt.