Lemon Rice

Cuisine Style: Tamilnadu | Cooking Time: 45 minutes | To Serve: 4 | Take with: Any side dish |Type: Lunch or Dinner

Ingredients

Lemon Juice - 15 ml Plain Rice - 2 cups Green Chilly - 3 nos Ginger - Small piece Turmeric powder - 1 tsp Oil -3 tbsp Mustard seed - 1 tbsp Bengal gram - 3 tbsp Urad Dall - 1 tbsp Roasted Ground nut- 1/4 cup Pepper - tbsp Curry leaves Asafoetida - 1 tsp Salt to taste

Preparation

Boil the rice in less water, spread over the plate to cool. Dry roast pepper, grind and keep it aside. Heat pan, pour oil and put mustard seed and let it splutter. Then add Bengal gram, urad dall, green chillis, turumeric powder, roasted ground nuts, Ginger and curry leaves one by one. Fry untill the raw smell goes off. Now mix the lemon juice and stir all together for 2 minutes. Add salt. Mix the cooked rice and mix well. Sprinkle pepper powder and Gingely oil

Note

Don't over heat the lemon gravy.

Tip

Fine chopped small onions can be added.

How this Lemon Rice recipe is Unique?

The powder mixture makes this Lemon rice more tasty. Just try it out.

Curd Rice

Cuisine Style: Tamilnadu | Cooking Time: 45 minutes | To Serve: 4 | Take with: Pickle | Type:Lunch

Ingredients

Rice - 2 cups Yogurt (Curd) - 2 cups Oil- 1 tsp Milk - 1/4 cup Butter : 10 grms Green Chilies - 2 (Finely chopped) Chana Daal - 1 tbsp Urad Daal - 1 tbsp Mustard Seeds - 1 tbsp Finely chopped Coriander Leaves Finely chopped Ginger Salt to taste

Preparation

Boil the rice and smash. Pour 1 cup of and mix well. Make sure that its cooled down now add butter and mix well. Add Chopped green chilli, ginger, coriander leaves, Asafoetida, salt and keept it aside. Heat the pan with oil and put mustard seed to splutter, and then add Chena dal, Urad dall.

Now mix seasoned ingredients to the mixed curd rice. Add salt.

Note

Use fresh curd.

Tip

Pomegranate seeds and grapes can be added.

How this Curd Rice recipe is Unique?

Adding of butter makes this recipe unique.

Coconut Rice

Cuisine Style: Tamilnadu | Cooking Time: 45 minutes | To Serve: 4 | Take with: Any side dish |Type: Lunch or Dinner

Ingredients

Rice -2 cups Water- 4 cups Grated Coconut-1 cups Coconut Milk- 2 cups Mustard seeds- 2 tsp Urad dal - 1 tsp Bengal Gram-1 tbsp Green chillies-3 slit Ginger- 1 inch smashed Cashew Nuts-1/4 cup Ground Nuts--1/4 cup urry leaves-few Oil-1 tbsp salt- 1 tsp

Preparation

Boil the rice in less water, spread over the plate to cool. Dry roast pepper, grind and keep it aside. Heat pan, pour oil and put mustard seed and let it splutter. Then add Bengal gram, urad dall, green chillis, turumeric powder, roasted ground nuts ginger and curry leaves one by one. Fry untill raw the smell goes off. Add salt. Mix the cooked rice and mix well. Sprinkle pepper powder and Gingely oil

Note

Without coconut milk, cashew and ground nuts this recipe can be prepared.

Tip

Add 2 to 3 drops of lemon juice to get different flavour.

How this Coconut Rice recipe is Unique?

Boiling the rice with coconut brings the rich aroma of coconut.

Pesarattu

Cuisine Style: Andhra | Cooking Time: 30 minutes | To Serve: 4 | Take with: Chutney | Type:Breakfast

Ingredients

Moong Dal-2 Cups Raw Rice - 1/4 Cup Onion - 4 nos Ginger - 1 piece (1 inch peeled) Coriander leaves Cumin Seeds - 1 tbs

Pepper powder (Coarse ground) - 1tsp Green Chilies -4 Nos Salt to taste Oil

Preparation

Soak Moong Dal and raw rice over night. Coarse grind the following: Moong Dal, Raw rice, green chilies, cumin seeds and ginger and keep it for 2 to 3 hours. Chop Onion and keep it aside. Heat a griddle and grease it by oil. Then pour ladle full of Pesarattu batter over the griddle. Spread the batter like a dosa (Round shape thin or thick). Put chopped onions over it and cook for 3 minutes (medium flame). Sprinkle oil over the edges. Flip it and cook for 2 to 3 minutes. Serve with coconut chutney.

Mukkala Pulusu

Cuisine Style: Andhra | Cooking Time: 25 minutes | To Serve: 4 | Take with: Steamed Rice | Type:Lunch or Dinner thick gravy

Ingredients

Mixed Vegetables (Carrot, Brinjal, and Drumstick) cut into 1 inch cubes-1 cup Onion (big)-2 Tomato-2 Coriander seed-1 tbs Tamarind extract-from lemon size Red Chili -4 Green chilli-2 Raw Rice- 2tbs Turmeric powder-1 tsp Mustard seed-1 tsp Urad dall-1 tbs

Bengal Gram-1 tbs Asafoetida a pinch Curry leaves Coriander leaves Salt Sugar-1 tbs Oil

Preparation

Boil the vegetables and drain the water. (Keep the drained water). Dry roast red chili, coriander seed, Urad dal, Bengal gram and raw rice and grind to fine paste. Chop onions, Tomatoes and slit green chili. In a pan heat oil put mustard seed, urad dal, Asafoetida and let it splutter. Put chopped onions, Green chili, curry leaves and fry till the onion turns to transparent. Add tomatoes and fry for 5 minutes. Put vegetables and fry for 2 minutes. Mix ground paste and stir well and add sugar. Add salt and remove from the flame. Garnish with coriander leaves. Serve hot with steamed rice.

Note

We are not using Tur dall (Pappu).