Curd Rice

Ingredients

1. Rice                              -  400    gm
2. Curd                             -  600    ml
3. Milk                              -  400   ml
4. Salt                                -  to taste
5. Ginger                            - 10  gm
6. Green chilies                   -  10 gm
7.  Mustard seeds                - 4  gm
8. Asafoetida                       - a pinch
9. oil                                    -30 ml

• Method         

     1. boil rice ,adding salt ,Cool slightly.  2 .Mix with curd  .  Add boiled and cooled milk .3.  Chop green chilies and ginger fine  .  4.  Heat  oil .Fry mustard seeds and  asafoetida   . 5. Add  curry leaves and   chopped  ingredients .Saute for 2  mnuitus . 6 .Switch  off  the fire and  add  the rice  curd  mixture to the

pan  .  7.Mix  well .Serve  with  pickles

Egg Rice - India

1. Pulao / Basmati rice - 500 gms
2. Eggs - 4
3. Ghee - 50 gms
4. Spring onions - 50 gms
5. Pepper corns - 10 gms
6. Cloves - 6
7. Cinnamon - a small piece
8. Salt to taste

Method - 

• Wash & boil rice, adding cinnamon, cloves, salt & pepper.
• Keep the rice warm till you prepare eggs
• Beat the eggs well, chop spring onion.
• Heat ghee saute onions. Add well beaten eggs, cook for a minute or two
• Add rice & stir well 
• Remove & serve hot

Moong Dal Kichdi ( Split green gram Rice ) - India

1. Pulao / Basmati Rice - 500 gms
2. Split green gram - 225 gms
3. Cinnamon - 1 small piece
4. Cloves - 6
5. Ghee - 55 gms
6. Onions - 115 gms
7. Turmeric - a pinch
8. Salt 10 gms

Method -

• Wash & soak gram for half hour
• Wash & soak rice for 15 mnts
• Heat ghee add sliced onions, spices & rice , split green gram , turmeric & double the amount of water. Stir & cover the vessel.
• Cook gently till rice is tender & soft.
• Serve hot garnished with chopped coriander leaves.

Coconut Rice - Indian

1. Rice - 1 kg
2. Coconut grated- 3 cups
3. Bengal Gram - 5 gms
4. Split black Gram - 5 gms
5. Red chillies - 5 gms
6. Mustard seeds - 1 tsp
7. Green chillies - 2
8. Cashew nut - 10
9. Ghee - 50 ml
10. Salt to taste

Method -

• Boil rice by adding salt. 
• Heat ghee , fry Cashew nut remove
• In remaining ghee crack mustard seeds add grams, red chilly , green chilly & fry . 
• Mix all ingredients together & serve hot.

Coconut Yellow Rice - Indian Food

1. Rice - 500 gms
2. Coconut - 115 gms
3. Onions - 50 gms
4. Turmeric - a pinch
5. Ghee - 50 gms
6. Garam Masala - 2 gms
7. Stock / Water - 900 ml
8. Salt - 10 gms

Method -

1. Clean, wash & soak rice for half an hour.
2. Scrape & grind coconut; soak in part of stock
3. Heat ghee, fry sliced onions till brown & crisp. Remove
4.  Add spice, drained rice,turmeric & fry
5. Add hot stock,coconut milk & salt.
6. Cook till rice is tender.
7. Remove excess moisture in the oven or with live coal on top.
8. Serve hot garnished with fried onion.

Lime Rice - Indian food

1. Rice - 500 gms
2. Lime - 2
3. Ghee - 30 gms
4. Turmeric -1 tsp
5. Fenugreek - 1 tsp
6. Split black gram - 15 gms
7. Spilt bengal grams - 15 gms
8. Mustard seeds - 1/2 tsp
9. Asafoetida - a pinch
10. Cashew nuts - 30 gms
11. Peanuts - 30 gms
12. curry leaves - a few sprigs
13. Salt - to taste
14. Red Chillies - 5 gms

Method -

1.  Boil rice & set aside.
2. Roast & powder fenugreek, turmeric & black gram.
3. Mix with rice
4. Add salt & lime juice.
5. Heat ghee, fry nuts & remove.
6. Add curry leaves, mustard seeds, asafoetida, bengal gram & red chillies.
7. When brown, remove from fire and add to rice.
8. Mix well. Add nuts & serve hot.

Yellow Rice - Indian Food

1. Pulao / Basmati rice - 500 gms
2. Ghee- 50 gms
3. Onions - 115 gms
4. Turmeric - a pinch
5. Cloves ,cinnamon, bay leaf, cardamom, Star anise ( Garam Masala) - 2 gms
6. Salt to taste
7. Water or stock 1 lit

Method -

1. Pick,wash & soak rice
2. Slice onions
3. Heat fat, fry sliced onions. Remove
4. Fry spices. Add rice & fry
5. Add turmeric dissolved in a little water; stir well
6. Add hot water or stock in the proportion 1:2 & salt
7. Finish off as  off Indian fried rice .
8. Serve hor garnished with fried onion & chopped coriander lvs