Modur Pulao

Ingredients: 

Rice Basmati 250 gms 

Milk 4 cups
Sugar 1 cups
Saffron  2 gm 

Ghee 2 tbsp
Almonds  1/2 cup
Cashew nuts  1/4 cup 

Raisins 50 g
Coconut grated 1/4 cup
Cinnamon 23 

Cardamom 3 
Bay leaves (tej patta) 2
Cloves 4

Steps:

1. Heat the milk in a heavy-bottomed pot.
2. Add rice  and cook on low heat till the milk begins to get absorbed.
3. Remove from heat, keeping the rice a little under done.
4. Transfer the rice to a large flat dish.
5. Add the sugar and mix well gently.
6. Soak the saffron in 1/4 cup hot water for 5 minutes.
7. Heat the ghee in a heavy-bottomed pot.
8. Lightly fry the dry fruits, coconut, cinnamon sticks, green cardamom, black peppercorns, and bay leaves.
9. Add the rice and saffron water. Stir well, gently.
10. Put a flat pan / griddle under the pot and cook covered, on low heat till a pleasant aroma emanates and the rice is done 

Gur Chawal

Ingredients: 

1 1/2 cup rice
1/2 cup Jaggery
1tbsp oil
3 cups water
4 small cardamoms
4 cloves
few raisins
cashews
1-2  bay leaf
1 tsp cumin seeds

Steps:

Soak the jaggery in a cup of water for about half an hour.
Take rice and half cook with 2 cups water.
Simultaneously fry all other ingredients in hot oil.
Now open lid and add jaggery water.
Also add all the fried ingredients.
Cover the lid and let the rice cook fully which will be in 5-7 mins.
Turn off the flame and open lid after more 3-4 mins.
Serve.

Mango Rice / Maamidikaya pulihora

Ingredients: 

Rice 1 cup
Raw Mango 1 cup grated
Cashews few
 Peanuts few
Chana dal 1 tsp
Urad dal 1 tsp
Slit green chillies 4
Curry leaves 5-6
Dried red chillies 2-3
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Asafetida pinch
Turmeric 1/4 tsp
Salt to taste

Steps:

Cook rice so that all grains are separate.
 Heat oil in a karai .
Add the dals , nuts, curry leaves. red chillies , mustard seeds, cumin seeds , green chillies.
Add asafoetida and turmeric.
Add grated mangoes , cook for just 2 mins.
Add salt and rice and mix well.
Serve
 

Curd Rice

Ingredients : 1 cup boiled Rice 2 cups Yogurt (Curd) 2 tblsp Oil Finely chopped Coriander leaves 1-2 Green Chilies 1 tsp Chana dal 1 tsp Urad dal 1 tsp Mustard seeds 1 1/2 tsp finely chopped Ginger 2 tblsp desiccated Coconut 1/2 tsp Salt

Method of Preparation : In a saucepan heat 2 tbsp of oil. Add mustard seeds to the oil. When the mustard seeds start popping add chana and urad dal. After a minute, add in the ginger, coriander and green chilies. Saute them for a minute. Add all to yoghurt. Pour now on the rice and serve.

Tomato Rice

Ingredients:
200 gm rice
1  onion
3  tomatoes
Coriander leaves
Salt

For seasoning:
Curry leaves
1 Tbsp urad daal
Asafetida
4-5 cloves
Cinnamon
Cumin seeds(jeera)
garlic paste 1 tsp
Oil
Mustard seeds

For masala Powder:

1 Tbsp Coriander seeds
½ Tbsp Channa daal
1/2 Tbsp Urad daal
1/2 tsp Fenugreek seeds
2-3 dry red chillies
1 inch cinnamon piece

Steps:

Cook the rice such that it is nice, fluffy and grains are separated. After the rice is cooked spread it out on a big plate to allow it to cool.
Dry roast the ingredients for masala and grind it to a fine powder.
Chop the onion and tomatoes into small pieces and keep aside.
Heat oil in a pan fry  jeera, mustard, curry leaves.
After the mustard seeds splutter, add asafetida, then the urad daal and fry until it turns golden brown.
Add the crushed garlic and fry until it turns light brown. Add the cloves and cinnamon.
Now add the chopped onion and sauté until it turns transparent. Add more oil at this time.
Add the tomatoes and salt and continue to mix, until the tomatoes are completely cooked and the water from tomatoes is gone.
Add the masala powder salt,  chillies. After the masala powder has mixed well, add the rice and mix.. Cover the lid and allow to cook for a while.
Garnish with coriander leaves. Serve Hot with  Raita.

Chinese Fried Rice

 2 cups cooked rice
 1 cups chopped vegetables
 1  onion chopped
 1  bell pepper/capsicum (cut in long strips)
 2 Tsp ginger garlic paste
2 Tbsp soy sauce
2 Tbsp tomato ketchup
1 Tbsp vinegar
 3 green chilies
Oil,
Salt to taste

Steps:
 
 Heat oil in a pan.
Add the chopped bell pepper first, salt and sauté until it slightly cooks, but still has that crunch to it. Keep aside.
 Similarly sauté other vegetables and keep aside.
 In the same pan, , put in the ginger garlic paste and cook until brown.
Next add the onions, slit green chillies and sauté until transparent.
 Add the soy sauce and mix well in oil.  Now add the vinegar and ketchup and mix well. Check for taste and adjust any of the sauces.
Add the sautéed vegetables and then the rice and mix well. Finally add the crushed/freshly milled white or black pepper.
 Garnish with chopped coriander .

Lemon Rice

Ingredients:

2 cups cooked rice
1 tsp turmeric
½ cup shredded coconut
½ cup groundnuts
3-4 green chillies chopped
 Juice of a lemon
Chopped coriander leaves for garnishing
salt
For Seasoning:
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Dry Red Chilli - 3
Peanuts
Oil

Method:
Take a big plate and spread out the rice making sure there are no lumps. Add salt, mix and keep aside.
Take a heavy bottom pan, add oil on medium heat. Add mustard seeds and allow to splutter, next add the cumin seeds, curry leaves, asafetida. Mix well. Now add the peanuts, green chillies, both the daals and roast until the peanuts get crunchy.
Add the rice, turmeric and mix thoroughly. Cover the lid and let it cook for a while.
Finally add the coconut, chopped coriander leaves and juice of a lemon. Mix well. Serve hot.

Pudina / Mint Rice

Ingredients:
 
200gm Basmati rice
1 cup mint leaves 1 small onion
1 cup veggies  (carrot/beans/peas)
6-8 cloves (slightly crushed)
1  cinnamon (slightly crushed)
2 Bay leaves
Jeera/ cumin seeds
Oil
Salt
¼ cup shredded coconut
3-4 green chillies
2 garlic pods
Ginger
1 tsp fennel seeds
Handful of coriander leaves

Steps:
Wash and soak the rice in water for 20 minutes.
Cut the onions into fine piece and keep aside. Chop the vegetables into small pieces. Chop the mint  as well.
Make a paste of coconut,chillies,ginger,garlic&coriander leaves.
 Fry the jeera, bay leaves, then add cinnamon, and cloves and stir well.
Add the chopped onion and stir until it softens a bit, now add the other vegetables and chopped mint.
Stir until the mint cooks a bit and emits its aroma. There is no need to wait until the vegetables are cooked.
Add the ground masala paste and mix until the raw taste of coconut, garlic is gone.
Add the raw washed rice,  water.
Add water according to vessel in which cooking , in a pan twice the amount of rice & in pressure cooker 1 1/4 .
Close lid when starts boiling. Decrease the flame . Take off after 10-12 mins .Open lid after more 5 mins.
  Mix well before serving. Serve hot with  raita.

Panta Bhat

Ingredients:
Left over Rice
Water
Salt
Lemon

Steps:

Soak leftover cooked rice in water overnight at room temperature to ferment. This rice should be ready the next day, soft and mushy.
Squeeze and mash a little.
You can add a small ball of tamarind or squeeze half a lemon and a pinch of salt.`Panta Bhaat’ is now ready to eat