Lemon Rice

Ingredients

• Rice - 2 cups
• Lemon - 1/2 or to taste
• Mustard - 1/2 tsp
• Chana dal - 1 tsp
• Urad dal - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Hing - 1/4 tsp
• Green chillies - 6
• Curry leaves - 1 spring
• Cumin seeds - 1/2 tsp 
• Turmeric powder -1/8 sp
• Coriander leaves - handful
• Sesame oil - 2 tbsp

Method  

• Heat oil in the pan & splutter mustard & urad dal. 
• Add channa dal,cumin, fenugreek, chillies, hing, curry leaves & coriander leaves. 
• Fry for a minute and add turmeric & salt. 
• Now add the rice & finally lemon juice. 
• Mix well & serve.

Olive fried rice

Ingredients

• Black olives (coarsely chopped) - handfull
• Capsicum (chopped) - 1/4 cup
• Garlic (finely chopped) - 4
• Cooked rice - 1 cup
• Red chillies (crushed) - to taste
• Olive oil - 2 tbsp
• Salt to taste

Method

• Heat oil to the pan & roast the chopped garlic.
• Then add the capsicum, chillies & olives. Saute it for a min.
• Now mix cooked rice & salt to it. Serve hot.

Tips for the recipe - Too much of frying will make the capsicum soggy & not crunchy.You can also add some sliced olives to the rice finally for more flavor. You can also add scrambled eggs if you wish.

Ven Pongal

Ingredients

• Par boiled rice - 1 cup
• Split moong dal - 1/2 cup + 1 tbsp
• Ghee - 1/4 cup
• Hing - 1/4 tsp
• Ginger - 1 tbsp
• Cumin - 1 tsp
• Pepper corns - 1 tsp
• Green chilly (optional) - 1
• Curry leaves - 2 sprigs
• Cashew - 2 tbsp

Method

• Wash & pressure cook (for 1 cup of rice add 5 cups of water) the dal & rice together (app 5 whistles).
• Heat 1 tbsp of ghee in the pan & fry the cashews till it becomes golden brown.
• Remove it from the ghee soon & add it to the cooked rice with some salt.
• Now in the same pan splutter cumin seeds, pepper corns, curry leaves, green chillies & hing one by one.
• Add more ghee if needed. Roast it for 1 minute. Now pour this mixture in the pongal & mix well.
• Add the remaining 2 tbsp of ghee & mix well.
• Serve it hot with coconut chutney.

Tips for the recipe - You can add little milk while cooking the rice, so that the pongal becomes more soft. I add salt later because I always cook venpongal & sweet pongal together. Once the rice is cooked, I take half of rice to prepare sweet pongal & then mix the salt to the remaining ven pongal while doing the seasoning. If you are making only ven pongal then you can add salt in the water & cook the rice.

Sweet pongal

Ingredients

• Par boiled rice - 1 cup
• Split moong dal - 1/2 cup 
• Ghee - 1/4 cup
• Jaggery (crushed, shredded or powdered) - 1 1/2 cup
• Cardamon powder - few pinches
• Raisin - 1-2 tbsp
• Cashew - 2 tbsp

Method

• Wash & pressure cook (for 1 cup of rice, add 5 cups of water) the dal & rice together (app 5 whistles).
• When the pressure releases, open the cooker & switch on the flame to low medium.
• Add the jaggery & keep mixing it till you dont see any jaggery pieces .
• Heat 1 tbsp of ghee in the pan.
• Fry raisins & cashews till it becomes golden brown. Pour it into the pongal.
• Add the remaining ghee & sprinkle some cardamon powder.
• Mix well & serve hot.

Tips for the recipe - You can add 1/2 cup milk while cooking the rice, so that the pongal becomes more soft. 

Channa (chick peas) Rice

Ingredients

• Channa (boiled) - 1 cup
• Cooked rice - 2 cups
• Mustard & urad dal - 1/2 tsp
• Grated ginger - 1 tbsp
• Grated garlic - 1 tbsp
• Onion - 1 medium size (chopped lengthwise)
• Curry leaves - few
• Sambhar powder - 2 tsp
• Coriander leaves - 2 tbsp (chopped)
• Tomato - 1 medium size (chopped)
• Coriander powder - 1/4 tsp
• Oil - 2 tbsp
• Salt to taste

Method

• Heat oil in kadai, on high medium flame.
• Splutter mustard, urad dal & curry leaves one by one.
• Add ginger-garlic & fry for few minutes.
• Add onions and fry well, till it becomes light brown in color.
• Add the chopped tomatoes & continue frying.(do not make the tomatoes mashy)
• Add the chick peas & fry for 1 minute.
• Now add sambhar powder, coriander powder & salt. Fry for 30 sec - 1 min.
• Add rice the & mix well.
• Garnish it with coriander leaves.

Tips for the recipe - Cook the chick peas very softly for good taste. Preferably use thinly sliced red onion instead of white or yellow onion.

Purple cabbage rice

Ingredients

• Purple cabbage - 1 1/2 cups (finely chopped)
• Cooked rice - 2 cup
• Garlic - 1 1/2 tbsp
• Green chillies - 4 (finely chopped)
• Onion - 1/2 medium size(chopped)
• Fried cashew (optional)- 1 tbsp
• Coriander leaves - handful
• Salt to taste
• Oil - 2 tbsp

Method

• Heat oil in the pan & fry garlic & chillies.
• Add onion to it & fry well.
• Now add the chopped cabbage & continue frying. Do not cover.
• Fry till the cabbage is done.
• Now add the rice & mix well.
• Finally add the chopped coriander leaves & the cashews.
• Serve hot.

Tips for the recipe - Make sure to cool the plain rice completely before adding it to the cabbage.It is not necessary to cook the cabbage completely. You can add the rice when it is 3/4th done. I like my cabbage little crunchy. you can cook it according to your taste.

Tomato Rice I

Ingredients

Group I

• Tomato - 2 medium size (chopped)
• Cooked plain rice - 2 1/2 cups
• Oil - 4 - 5 tbsp
• Green chillies - 2
• Cinnamon - 2 pieces (1 inch each)
• Cloves - 2
• Onion - 1 small or medium size (chopped)
• Cumin - 1/4 tsp
• Chilly powder - 3/4 tsp
• Curry leaves - 1 sprig
• Mustard seeds & Urad dal -1/4 tsp
• Salt to taste

To Grind

Group II

• Cinnamon - 1/2 inch
• Cloves - 2
• Cardomom - 1
• Aniseeds - 1/2 tsp
• Ginger - 1/2 inch
• Garlic - 2 - 3 nos

Method

• Grind all the group II ingredients & keep aside.
• Heat oil in the pan & splutter mustard, urad dal, cumin, cinnamon & cloves.
• Add curry leaves, green chillies, onions & fry till it becomes golden brown in color.
• Add the grounded masala & fry till the oil separates.
• Now add the tomato, chilly powder & salt. Fry till it becomes mashy.
• Add little water & reduce the flame to medium. 
• Cover & cook till it becomes thick and oil leaves out.
• Now add the cooked rice & mix well.
• Serve hot.

Tips for the recipe - Use finely ripe tomatoes for better taste. Allow the rice to cool completely before mixing it with the tomato masala. The masala should be thick or else (after mixing the rice) the grains will not look dry & separated.

Peas Pulao

Ingredients

Group I

• Basmathi rice - 1 cup(160 ml cup)
• Peas - 1/3 cup (80 - 100 grams)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Green chillies - 5(slitted)
• Cloves - 5
• Bay leaves - 1
• Coconut milk - 1 cup (160 ml) 
• Cinnamon - 2 pieces (1 inch each)
• Cardamom - 2
• Lemon juice - few drops
• Oil - 2 1/2 tbsp
• Salt for taste

To grind (to smooth paste)

Group II

• Ginger - 3/4 inch
• Garlic - 3
• Ani seeds - 1 tsp

Method

• Soak the rice for 1/2 an hour.
• Grind the group II ingredients & make a paste.
• Heat oil in pressure pan, on high medium flame.
• Splutter cinnamon, cloves, cardamom, bay leaves & curry leaves one by one.
• Add onions, green chillies, salt and fry till it becomes light brown in color.
• Add the grounded paste & fry till the oil separates.
• Add peas & fry well.
• Now add the soaked rice & add 1 cup(160 ml) of water.
• Now add the coconut milk & the lemon juice.
• Mix well, check for salt & cover the cooker when the water stars bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Serve it with raita or any gravy.

Tips for the recipe - Add a spoon of ghee either while sauting the onions or before serving.

Capsicum Masala Rice

Ingredients

• Cooked Rice - 2 1/2 cups 
• Capsicum (Chopped lengthwise) - quarter of red color, quarter of orange color, quarter of yellow color, quarter of green color
• Curry leaves - 1 sprig 
• Channa dal - 1 1/2 tsp 
• White urad dal - 1 1/2 tsp 
• Dry coconut flakes - 1 1/2 tbsp 
• Peanuts - 1 1/2 tbsp 
• Salt to taste 

For Masala Powder

• Cumin Seeds - 1/2 tsp 
• Coriander Seeds - 1 tsp 
• Red Chillies - 2 
• Cinnamon Stick - 1/2 inch 
• White urad Dal - 1/2 tsp 
• Channa dal - 1/2 tsp 

Method

• Roast all the masala powder ingredients with little oil. Allow it to cool & grind it to a fine powder.
• Now the masala powder is ready. Keep it aside.
• Heat 3 tbsp of oil in a pan. 
• Add channa dal & urad dal & fry for 30 secconds. 
• Now add the roasted peanuts & fry till the dal & nuts becomes slight brown in color. 
• Add the curry leaves. 
• Now add the chopped capsicum with very little salt. 
• Fry for few minutes on high flame. 
• Do not over cook the capsicum. It should be crunchy. 
• Now add the rice, salt, 1/2 tsp of the grounded masala powder & the coconut flakes. 
• Mix well & serve hot. 

Tips for the recipe - I like my capsicum rice with little masala, since it helps to maintain the original flavor of the capsicum. Even it looks attractive. If you like to have more masala you can always add it.

Tamarind Rice

Ingredients

• Tamarind - Small lemon size 
• Cooked plain rice - 1 cup 
• Oil - 3 tbsp 
• Red chillies - 2 
• Green chillies - 2 
• Onion - 1 small size (chopped length wise) 
• Cumin - 1/4 tsp  
• Garlic - 2 (chopped) 
• Hing - 1/4 tsp 
• Turmeric powder - 1/8 tsp 
• Sambhar powder or chilly powder - 1/2 tsp 
• Fenugreek powder - 2 pinches 
• Curry leaves - 1 sprig 
• Mustard seeds & Urad dal -1/4 tsp 
• Roasted groundnuts - 1 1/2 tbsp 
• Salt to taste 

Method

• Soak the tamarind in 2 cups of water. 
• Fry the groundnuts with little oil & keep aside. 
• Heat oil in the pan & splutter mustard & urad dal. 
• Add cumin, chillies, hing, curry leaves, garlic & onion. 
• Fry till onion becomes light brown in color. 
• Add turmeric, sambhar powder & salt. 
• Now squeeze out the tamarind & pour the tamarind water. 
• Cook till it becomes thick and oil leaves out. 
• Now add the cooked rice, groundnuts, fenugreek powder & mix well. 
• Serve hot. 

Tips for the recipe - Use gingerly oil instead of refined oil for good taste. Puli masala should become really thick before you add the rice. Preferably use sambhar powder for good taste.

Garlic Rice

Ingredients

• Oil - 1 tbsp
• Garlic - 10 small size(whole)
• Curry leaves - 1 spring
• Cooked Plain rice - 1 cup
• Mustard & urad dal - 1/4 tsp
• Chilly powder - 1/4 tsp or to taste
• Salt to taste

Method

• Heat the oil in a pan over medium-low heat. 
• When the oil is hot, splutter mustard & urad dal.
• Add the garlic and curry leaves.
• Roast well till the garlic get shrinked slightly & becomes brown in color.
• Add salt & chilly powder.
• Mix in the cooked plain rice and blend well till the rice gets coated with the masala.
• Serve hot.

Tip for the recipe - Go for small sized country garlic for good taste.

Soya Chunk Vegetable Biryani

Ingredients

Group I

• Basmathi rice - 1 1/2 cups(160 g each cup)
• Soya chunks - 20 nos
• Mixed vegetable - 2 cups ( beans, carrot, peas, cauliflower)
• Tomato - 1 big size (Chopped)
• Onion - 1 big size (Chopped)
• Curry leaves - 1 string
• Green chilies - 2 (slitted)
• Chilly powder - 1 tsp (adjust)
• Turmeric powder - 1/4 tsp
• Coconut milk - 1 1/2 cup 
• Lemon Juice - few drops
• Fried cashew - 1 tbsp
• Oil - 5 tbsp
• Salt to taste

Dry masala - Group II

• Cinnamon - 2 pieces(1 inch each)
• Cloves - 4
• Cardamom - 2
• Ani seed - 1/2 tsp
• Black cardamom (optional) - 1 (crushed)
• Bay leaves - 2

To grind (to smooth paste) Group III

• Ginger - 1 inch
• Garlic - 2
• Ani seeds - 2 tsp
• Cloves - 2
• Cinnamon - 3/4 inch
• Cardamom - 2
• Mint - handfull
• Green chillies - 2

Method

• Soak the rice for 1/2 an hour.
• Soak the soya chunks in the hot water for 30 minutes.
• Then run cold water & squeeze it. Keep it aside.
• Heat oil in pressure pan, on high medium flame.
• Splutter the dry masalas & curry leaves, green chillies one by one.
• Add onions and fry till it becomes light brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add the grinded masala & fry well till the oil separates.
• Now add chilly powder, turmeric powder & salt.
• Now add the vegetables & soya chunks.
• Fry for 2 minutes.
• Now add the soaked rice to the masala & mix well.
• Add 1 1/2 cups of coconut milk & 1 1/2 cups of water to the rice.
• Mix well & add few drops of lemon juice.
• Check for salt & cover the cooker when water starts bubbling.
• Simmer the flame & do not let the cooker to whistle.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 - 10 minutes.
• Then open the cooker & mix gently.
• Garnish it with fried cashews.
• Serve it with raita.

Tips for the recipe - Little curd (1 tbsp) can also be added for softness of the rice grains. Use fork to mix the biryani(cooked rice grains). Fried raisin can also be added with cashews, while garnishing the biryani.

Mint Pulao

Ingredients

• Basmathi rice - 1 cup(160 g)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Coconut milk - 1/2 cup (80 ml) 
• Cinnamon - 2 pieces (1 inch each)
• Cloves - 4
• Cardamom - 2
• Oil - 2 1/2 tbsp
• Fried cashew - 1 tbsp
• Salt for taste

To grind (to smooth paste)

Group I

• Ginger - 3/4 inch
• Garlic - 3
• Ani seeds - 1 tsp

Group II

• Mint leaves - 1/2 bunch(1 cup)
• Green chillies - 2 or adjust

Method

• Soak the rice for 1/2 an hour.
• Grind the group I ingredient separately.
• Fry the group II ingredient & make a paste.
• Heat oil in the pressure cooker, on high medium flame.
• Splutter cinnamon, cloves, cardamom & curry leaves one by one.
• Add the group I ingredient paste & fry till the oil separates.
• Add onions, salt and fry till it becomes light brown in color.
• Add the group II ingredient paste & continue frying.
• Fry till nice aroma arise & becomes dry.
• Now add the soaked rice & add 1 1/2 cup(240 ml) of water.
• Now add coconut milk.
• Mix well, check for salt & cover the cooker when the water stars bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Garnish it with fried cashews & serve it with raita.

Tips for the recipe - Add very few drops of lemon juice before coving the cooker. It helps the rice grains to remain fluffy & not sticky. Do not over fry the group II ingredients. Do not add much water while grinding the masala.

Capsicum Egg rice

Ingredient

• Cooked Rice - 1 cup

Method

• Prepare the Capsicum Egg Masala.
• Mix the cook rice & serve hot.

Tip for the recipe - The cooked rice grains should remain separate & soft. Even yesterdays left over rice works good.

Tomato Pulao

Ingredients

• Basmathi rice - 1 cup(160 g)
• Tomato - 1 big size (Chopped)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Green chilies - 2 (slitted)
• Chilly powder - 1 tsp (adjust)
• Cinnamon - 2 pieces(1 inch each)
• Bay leaves - 1
• Cloves - 4
• Cardamom - 2
• Oil - 2 1/2 tbsp
• Salt for taste

To grind (to smooth paste)

• Garlic - 2 or 3
• Ginger - equal to garlic
• Ani seeds - 1/2 tsp

Method

• Soak the rice for 1/2 an hour.
• Heat oil in the pressure pan, on high medium flame.
• Splutter cinnamon, cloves, cardamom, bay leaves, green chillies & curry leaves one by one.
• Add the ginger-garlic paste & fry till the oil separates.
• Add onions and fry till it becomes light brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add chilly powder & salt.
• Fry for 2 minutes.
• Now add the soaked rice & add double the amount (2 cups) of water.
• Mix well, check for salt & cover the cooker when water starts bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Serve it with raita.

Tips for the recipe - Before covering the cooker add very few drops of lemon. So that the cooked rice grains remain separate & not sticky. 

Arisium Parupum Sadam (Dal Rice)

Ingredients

• Toor dal - 1/2 cup (120 grams)
• Val dal - 1 1/2 tbsp
• Rice - 1 cup (250 grams)
• Green chillies - 2 (slitted)
• Onions - 1 medium (Cubed)
• Garlic - 5 (crushed)
• Curry leaves - 1 string
• Cumin Seeds - 3/4 tsp
• Red Chillies - 2 (whole)
• Tomato - 1 medium size
• Sambhar powder/ Kuzhambu powder/ chilly powder  - 1-2 tsp 
• Turmeric powder - 1/4 tsp
• Hing - 1/4 tsp
• Mustard -1/4 tsp
• Urad Dal - 1/4 tsp
• Oil - 3 tbsp
• Salt for taste

Method

• Soak toor dal, val dal & rice together for 30 minutes.
• Heat oil in pressure pan on high medium flame.
• Splutter mustard, urad dal, cumin, red chillies, curry leaves, green chillies & garlic one by one.
• Add onions and fry till becomes brown in color.
• Add the tomatoes & fry till it becomes mashy.
• Add the turmeric powder, sambhar/ chilly/ kuzhambu powder & salt. Fry well.
• Add the soaked dal & rice.
• Add 3 cups of water.
• When it starts bubbling, add the hing.
• Cover & cook till 3 whistles on high flame.
• When the stream releases open the cooker & serve hot with pappad.

Tips for the recipe - Though the quantity of val dal is very less, still it adds lot of flavour & taste to the recipe. Val dal can be soaked 15 minutes earlier than toor dal & rice because it take more time to get soaked.

Coriander Pulao

Ingredients

• Basmathi rice - 1 cup(160 g)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Curd - 1 tbsp
• Cinnamon - 2 pieces (1 inch each)
• Cloves - 4
• Cardamom - 2
• Oil - 2 1/2 tbsp
• Fried cashew - 1 tbsp
• Salt for taste

To grind (to smooth paste)


Group I

Ginger - 3/4 inch

Garlic - 3

Ani seeds - 1 tsp


Group II


Coriander leaves - 1/2 medium bunch(1 cup)
Green chillies - 2 or adjust

Method

• Soak the rice for 1/2 an hour.
• Grind both the group I ingredients & group II ingredients separately.
• Heat oil in the pressure pan, on high medium flame.
• Splutter cinnamon, cloves, cardamom & curry leaves one by one.
• Add the group I ingredient paste & fry till the oil separates.
• Add onions, salt and fry till it becomes light brown in color.
• Add the group II ingredient paste & continue frying.
• Fry till nice aroma arise & becomes dry.
• Now add the soaked rice & add double the amount (2 cups) of water.
• Now add curd.
• Mix well, check for salt & cover the cooker when the water stars bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Garnish it with fried cashews & serve it with raita.

Tips for the recipe - Do not add much water while grinding the masalas. So that it becomes easy while frying the masala in the oil. Soaked rice can be roasted in a tbsp of ghee till it becomes dry. This roasted rice can be added in the masala. This will make your cooked rice grains separate & gives nice aroma because of ghee.You can also add a few drops of lemon juice before covering the lid of the cooker.

Chicken Biryani I

Ingredients

• Basmathi rice - 3 cups (160 ml each)
• Black cumin -1/2 tsp
• Cinnamon - 3 sticks
• Ginger garlic paste - 1 tbsp
• Tomatoes - 2 medium size (chopped)
• Coriander powder - 2 tsp
• Mint - handful (chopped)
• Coriander leaves - handful (chopped)
• Chilly powder - 1/2 tsp
• Onions - 3/4 cup (fried)
• Lemon - 1/2
• Oil as needed
• Pinch of saffron or orange food color mixed in 1 tbsp of water.
• Pinch of turmeric or yellow food color mixed in 1 tbsp of water.

Marination

• Chicken - 1/2 kg
• Curd - 1 cup (235 ml)
• Mint - handful (chopped)
• Coriander leaves - handful (chopped)
• Lemon - 1/2
• Chilly powder - 3/4 tsp or adjust
• Turmeric powder - 1/4 tsp
• Green chillies - 4 (crushed)
• Ginger garlic paste - 2 1/2 tsp

Dry masala

• Black cardamon - 1
• Black cumin - 1/2 tsp
• Ani seed - 1 tsp
• Cinnamon - 3 sticks
• Pepper corns - 1/2 tsp 
• Coriander seeds - 1/2 tsp
• Bay leaves - 3
• Cloves - 6
• Cardamon - 4

To Garnish

• Cashew - 1-2 tbsp (fried)
• Raisin - 1-2 tbsp (fried)
• Onion- 1/4 cup (fried)

Method

• Mix all the ingredients for marination & keep it aside for 1 hour.
• Soak the rice for 30 minutes.
• Bring 15 cups of water to boil.
• When the water start bubbles, add black cumin, cinamon sticks, rice, salt & a spoon of oil.
• Let it cook for 4-5 minutes. Do not cover.
• Now switch off the flame & drain the water.
• Keep the rice aside.
• Heat 5 tbsp of oil in the pan & fry the dry masala.
• Then add ginger garlic paste.
• Fry well, till the oil separates.
• Now add the tomatoes, fry till it becomes mashy.
• Add chilly powder, coriander powder, fried onions, salt & the marinated chicken. Mix well.
• Cover & cook the chicken till it is half done.
• Then open the lid & allow the gravy to get thicken.
• Finally add the mint & coriander leaves.
• Now switch off the flame.
• Take a tray & place the chicken masala in the bottom layer.
• Arrange the half boiled rice on top of that.
• Repeat the process twice & arrange the last layer of rice.
• Sprinkle the garnishing ingredients.
• On top of it drizzle little oil, lemon juice, the orange & yellow color water.
• Now seal the lid that the steam should not go out of the tray.
• Either you can put in the oven at 350 degree Fahrenheit or on the stove at low flame for 35 - 50 minutes.
• After removing it from the heat mix it carefully, do not break the rice.
• Serve hot with raita.

Tip for the recipe - You can even add a tbsp of ghee with the oil while preparing the masala. It will increase the taste of the biryani. For strong biryani flavor you can also add 2 tsp of readymade biryani masala, while frying the tomatoes. After cooking the biryani you can mix the rice with the fork. So that the chances are less for the rice to break easily. To seal the lid you can either use the foil sheets or the chapatti dough.

Curd Rice

Ingredients

• Par boiled rice - 1 1/2 cups
• Curd - 2 1/2 cups (235 ml each cup)
• Milk - 1 cup
• Cumin - 2 tsp
• Ginger - 1 1/2 tbsp (finely chopped or grated)
• Green chillies - 6 or for taste( chopped)
• Hing - 1/4 tsp
• Cashews - 2 1/2 tbsp
• Raisin - 2 1/2 tbsp
• Curry leaves - 2 string
• Sugar - 1 tsp
• Oil - 1 tbsp
• Coriander leaves - 1/4 cup (chopped)
• Salt for taste

Method

• Pressure cook the rice with 5 cups of water & allow it to cool slightly.
• Add milk to it, when it is warm & mix well.
• Allow it to cool.
• Stir in the curd & mix well.
• Add water if necessary.
• Heat pan with oil.
• Fry cashews till it is light brown in color & add it to the curd rice.
• Also fry raisin & add to the rice.
• Splutter cumin seeds.
• Fry hing, curry leaves, green chillies & ginger one by one.
• Add this fried mixture to the rice.
• Add coriander leaves, sugar & salt.
• Mix well & serve.

Tips for the recipe - The consistency of curd rice should be semi liquid. The curd should not be very sour & it should be thick. You can also add one more tbsp of cashew & raisin.