Carrot Mint Dhaniya Rice

Ingredients:
Boiled Rice: 1 cup
Mint/Pudina leaves: 1/2 cup
Dhaniya leaves(Coriander):1/2 cup
Carrot grated: 1/2 cup
Salt to taste
Green chillies: slit and sliced:2-3
Red chilli powder:1/4 tsp
Turmeric powder:1/4 tsp
Dhaniya powder:1/2 tsp
Shajeera:1/4 tsp
Cloves:2
Elaichi:1
Ginger Garlic paste:1/2 tsp
Onion:1 medium chopped.
Tej patta(Bay leaves/Biryani leaves):1
Patta(Dalchini):1/2 inch piece
Jeera:1/2 tsp
Oil:1 tsp

Procedure:

• Heat oil in a pan
• Add shajeera/Bayleaves/Cloves/Jeera/elaichi and fry 
• Add onions,Ginger garlic paste and Green chillies and Fry till onions turn golden brown
• Add mint leaves, carrot and dhaniya leaves and fry till cooked
• Add turmeric, salt and chilli powder
• Add Dhaniya powder mix well and cook for 1 min
• Add Rice and mix thorougly and leave for cooking for 1-2 mins

Yummy CarrotMintDhaniya Rice is ready to be served

Palak Rice

Ingredients:
Palak 1 cup
Salt to taste
Dhaniya powder
Onion 1 chopped
green Chilli paste: 1tsp
Turmeric powder
Ginger garlic paste:1/2 tsp
Oil: 1tsp
Garam masala whole 1 tsp

Procedure:

• Blanch the palak and make a puree with little salt
• Heat oil in a pan.
• Add whole garam masala and fry
• Add the onions, ginger garlic paste, pinch of turmeric powder and chilli paste fry till golden brown.
• Add the palak puree and cook till oil starts releasing
• Add Rice and mix thoroughly.

Palak rice is ready to be served.

Tamarind Rice2

Ingredients

Tamarind Pulp: 2 cups(Tamarind should be soaked in water and thick pulp extracted)
Ground nut:2 tsp
Green chillies:3-4(slit)
Talimpu Ginjalu:2 tsp
Red chillies:4
Curry leaves:15-20
Turmeric:1/2 tsp
Salt to taste
Oil:2 tsp

Procedure:

• Heat oil in the pan and add ground nuts. Fry till brown and crisp
• Add Talimpu Ginjalu, Red chillies,Turmeric,Green chillies and Curry leaves and fry
• Add the pulp and salt
• Boil the mixture till the pulp reduces to half and the oil floats on the mixture
• This pulp mixture can be cooled and stored in a bottle
• Stays upto 5 days if outside and 10 days if stored in fridg

Whenever Tamarind Rice is required take boiled rice and mix the pulp.
Tamarind Rice is ready to serve.

Tamarind pulihora1

Ingredients:
Tamarind: 1lemon size soaked in water
Rice boiled 1 cup
Salt to taste
Ground nuts:1tbsp
Redchillies:2
Turmeric:1/4tsp
Oil:1tsp
Tadka(Talimpu)seeds:urad dal(minappappu),chana dal, avalu,Jeera
Karivepaku/Curryleaves:8-10(leaves)

Procedure:

• Extract thick pulp of soaked tamarind and keep aside
• Take boiled rice add little oil, turmeric,salt and Tamarind pulp and mix thoroughly
  Tip: Mixing little oil and turmeric in rice itself lets the rice to be seperate and color to be good
• Heat oil in a pan.
• Fry groundnuts till brown and crisp.
• Add the Talimpu seeds, Red chillies broken into halves, Curry leaves and fry till brown
• Add the Tadka to the boiled rice mixture

Tamarind pulihora is ready to serve.

Tomato Rice1

Ingredients:
Boiled Rice: 1Cup
Tomatoes: 2-3 medium sized
Shajeera: 1/2 tsp
Patta/Dalchini chekka:1/2 inch piece
Lavanga:2
Jeera:1/2 tsp
Tomato Ketchup:1 tsp(Gives rich color and taste to tomato rice)
Green chillies:2 slit
Red chilli powder:1/2 tsp
Onion: Chopped
Oil:1tsp
Salt to taste
Dhania powder:1/4 tsp
Coriander: for garnish

Procedure:

• Heat oil in the pan and put shajeera,  patta(crush it a bit), lavanga, Jeera
• Add onions and chillies and fry till golden brown
• Add chopped tomatoes and fry till tomato is cooked
• Add Tomato Ketchup, Salt, chill powder and mix well
• Add dhaniya powder and mix well
• Add the Boiled Rice and mix well
• Garnish with coriander

Tomato Rice is ready to serve.