Pulihora

Ingredients

• Cooked Rice              3cups
• water                        5 cups
• Tamarind pulp            1cup
• Turmeric                   1 pinch
• Oil                            5tsp         

• Red chili                            2
• Bengal gram dal              1tsp
• Ground nuts                     3tsp                                       
• mustard seeds                 1tsp
• urad dal                              1tsp
• Cumin seeds                     1tsp
• Green chili                         1
• Curry leaves

Procedure

1. Cook rice and allow it to cool.
2. Heat oil in a pan and seasoning with  ground nuts, Bengal gram dal, urad dal,mustard seeds, cumin seeds, red chili, green chili and curry leaves.
3. Add this  to the cooked rice and mix well.
4. Heat tamarind pulp till the pulp becomes medium thick, add salt and turmeric to the pulp and mix well. Add the pulp to the rice and mix well. Settle it for 30 minutes.
5. The  pulihara is ready to eat.

Tomato Rice

Ingredients

•  Rice               2cups
•  Tamato juice  2cups'      
• Green peas     1 cup
• Water             4cups

• cardamon             4
• Cinnamon             1 inch piece
• Cloves                 4
• Oil                       3tsp
• Onion                    1 (cut into pieces)
• salt to taste
• Green chili              3      

Procedure

1.  Heat oil in a cooker or thick bottom vessel, add cinnamon, cloves, cardamon, fry for two minutes, add onion, fry for two minutes.
2.  Add  tomato juice,salt, green peas,green chili and  water.
3. Add rice, mix well and cook it.  
4. Serve with masala curry.

Coriandor rice

Ingredients

• Cooked Rice           3 cups
• Coriander leaves      3cups
• Green mutter          1 cup
• Green chili              3 slit straightway
• Cashew                  5 fry in ghee
• Oil                          4tsp

Procedure

1. Cook rice and take it in a vessel.
2. Wash and paste coriander leaves half way in a mixer grinder.
3. Take oil in a thick bottom vessel and fry coriander paste and green chili for a while add green mutter and mix well.
4. Keep it with a lid and cook till the mutter cooked soft.
5. Add cooked rice and salt. Mix well on the flame. Serve with onion salad or masala curry. 

Easy method to cook minimum rice without pressure cooker

Ingredients

• Rice               1cup
• water             3 1\2 cup
• Thick bottom vessel

Procedure

1. Wash rice. Boil water along with washed rice in a thick bottom vessel.
2. When boiling starts  Cook  it on a low flame with a closed lid slightly opened. 
3. The rice will cook with steam generated inside. 
4. Cook  till the water in the  rice fully  evaporates. 
5. Stir one or two times during the process.

(In this process u can cook minimum rice, save energy, without cooker.)

Coconut Rice

Ingredients

• Cooked rice          2 cups
• Grated coconut     1cup
• cardamon             4
• Cinnamon             1 inch piece
• Cloves                 4
• Oil                       3tsp

• Bengal gram dal           1/2 tea spoon
• Black gram Dal            1/2 tea spoon
• Mustard seeds             1/4 tsp
• Cumin seeds -             1/4 tsp
• Red chili                     2
• Green chili                  2
• Curry leaves          

Procedure

1. Cook rice and keep it to cool.
2. Heat oil in a pan, saute cinnamon, cloves, cardamon, fry for two minutes, add  bengal gram dal, urad dal, mustard seeds, cumin seeds, red chili, green chili and curry leaves and saute for few minutes.
3. Add grated coconut and mix well, saute coconut for a while. Add this to the cooked rice.
4. Add salt and mix well.
5. Serve with masala curry.

Coriander rice

Ingredients:

• Cooked rice           3 cups
• Coriander paste      3 tbs
• Green peas             1/2  cup
• Salt to taste
• Oil for seasoning

For seasoning:

• Mustard seeds                  ½  spoon
• Cumin seeds                     ¼  tsp
• Green chili                        1
• Red chilli                          1
• Curry leaves

Procedure:

1. Take cooked rice in a bowl and allow it to cool.
2. Peel and wash coriander leaves and grind it into paste. 
3. Take oil in cooking vessel and seasoning with mustard seeds, cumin seeds, red chilli,  grreen chili and curry leaves 
4. Add coriander paste to the seasonig and fry for 5 minitues. 
5. Add this sesoning with coriander paste, boiled green peas and salt to the rice and mix well.
6. Coriander rice is ready to eat. It is good with some masala curry.                                                                           

Lemon Rice

Ingredients

• Cooked plain rice        2 cups
• Juice of  lemon
• Green chillies               1 Cut into small pieces)
• Groundnuts(peanuts)    10 no.
• Turmeric powder         1/4 tsp
• Curry leaves
• Salt  to taste
• Vegetable Oil -            1 tablespoon
• Bengal gram dal           1/2 tea spoon
• black gram Dal            1/2 tea spoon
• Mustard seeds            1/4 tsp
• Cumin seeds -            1/4 tsp
• Asafoetida                  a pinch
• Sesame powder         3 tsp (Optional: see for preparation  mentioned separately in blog)

Preparation

• Cook rice adding turmeric powder in water. Keep it to cool.
• Heat oil in a pan and seasoning with  Peanuts, bengal gram dal, urad dal, mustard seeds cumin seeds and  asafoetida.
• When the seasoning  becomes brown add green chili and curry leaves, fry for another two minutes. 
• Add  the seasoning, lemon juice and salt to the cooked rice,  mix well.
• Add sesame powder (optional)
• Serve it after 30 minutes.

Vegetable Biryani

. Ingredients. 

•  Basmati Rice                     2 cups       
•  Mixed Vegetable             2 cups  (cut into small pieces )  
•  (cauliflower, potato, carrot, french beans, beat root)
• Green Peas                         1\2 cup
•  Onion                                   3 Finely Sliced
•  Green Chillies                   2 Finely Sliced 
• Biryani masala                   2 tsp 
• Oil                                            3 tsp               
• Salt to taste 
• Onionpieces                           4 cups

• ginger                                     1 inch piece
• garlic                                       8cloves         

 Procedure

1. Wash rice before two hours and drain the water fully and keep them aside to dry.
2. Grind the half portion of  onion pieces, garlic and ginger into a fine paste.
3. Heat  oil in a thick bottom cooking vessel , add remain onion pieces and let the onions saute,  add onion garlic ginger paste.
4. Fry till the paste become little brown. 
5. Add washed rice and fry for 3 minutes. 
6. Add4 or 5 cups of boiled water, vegetables, masala powder and salt. Mix well.
7. cook till the rice is done. 
8. Serve with salad or veg. masala curry.

Curd Rice

Ingredients

• 1 cup rice
• 1cup yogurt
•  oil   2tbsp
• 1red chilly
•  mustard seeds 1tbsp
• 1tbsp cumin
• small piece ginger( finely chopped )
• curry leaves
• 2 green chillies
• coriander leave

Preparation

1. Wash and pressure cook rice. allow to cool and mash the rice a little.
2. Heat oil in a small pan and add  mustard seeds, red chillies,  ginger pieces, curry leaves. and green chilllies till they crackle. Add seasoning and salt  to the curd , mix well.
3. Add mashed rice , stir well. 
4. Decorate with coriander leaves
5. Serve after 30minutes minimum.

Hot Pongal

Ingredients

•  rice                                                 2 cups
•  Green gram  dal (pesara pappu)   1 cup  
•  black peppercorns                     5
• Salt to taste

for seasoning:

•  cumin                       1tsp 
• curry leaves
• oil/ghee                            2tsp
• ginger finely chopped 1tbsp
•  cashew nuts                    5                 
• mustard seeds                1tsp
• urad dal                             1tbsp

Preparation 

1. Wash rice and moong dal add  peppercorns,  cumin, ginger pieces, salt, 9 cups water.(1:3 ratio) and cook them in a pressure cooker. (3whistles)  and keep it aside.
2. In a heavy bottom pan heat oil/ghee and fry the cashew nuts and add urad dhal,mustard seeds ,cumin seeds red chilly pieces in order and stir for 2 minutes, add it to the rice mixture .
3. Mix well and serve with sambar or chutney of your choice.
   
   
   
   
   ( for thamilanadu pongal add water 1:4 otherwise 1:3 )