VARIETY MEALS

Description: Lime rice
Cuisine: Indian
Serving: 3 Adults
Ingredients:
Boiled Rice (cooked) 1 cup
Lime 2no’s
Green chili 3 no’s
Curry leaves few
Oil 1tbs
Mustard seeds ¼ tsp
Onions (big diced) 1no’s

Procedure:

1. Heat oil in a frying pan; add mustard seeds and curry leaves let it splutter.
2. Sauté onions and green chilies until pink.
3. Add the extracted lime juice and salt.
4. When the consistency is thick add the boiled cooked rice and mix evenly.
5. Lime rice is ready to eat!
Serve with garlic chutney or tuar dhal chutney.
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Description: Curd Rice
Cuisine: Indian
Serving: 3 Adults
Ingredients:
Boiled Rice (cooked) 1 cup
Curd 2 cups
Red chili 3 no’s
Curry leaves few
Oil 1tbs
Mustard seeds ¼ tsp
Urad dhal ½ tsp
Channa dhal 1/2tsp
Grated carrot 1no’s
Coriander leaves 1tbsp
Pomegranate seeds 1tbs
Black grapes few

Procedure:

1. Take a nonstick frying pan add oil and let it heat.
2. Add mustard seeds, urad dhal and channa dhal, let it get roasted.
3. Now add red chilies sauté for 1 mnt.
4. Add the curd and put of the fire immediately.
5. Add salt and keep stirring in the same direction.
6. Now add the boile cooked rice and mix it evenly.
7. Refrigerate the rice for about half an hour.
8. When serving add the grated carrot, pomegranate, grapes and coriander leaves.
Serve with garlic chutney.
-----------------------------------------------------------------------------Description: Tamarind Rice
Cuisine: Indian
Serving: 3 Adults
Ingredients:
Boiled Rice (cooked) 1 cup
Tamarind juice (thick) 1 cups
Red chili 3 no’s
Curry leaves few
Oil 1tbs
Mustard seeds ¼ tsp
Urad dhal ½ tsp
Channa dhal 1/2tsp
Coriander leaves 1tbsp
Shallots (chopped roundly) 1cup
Salt 1tsp

Procedure:

1. Take a nonstick frying pan add oil and let it heat.
2. Add mustard seeds, urad dhal and channa dhal, let it get roasted slightly.
3. Now add the shallots and red chilies sauté for 1 mnt.
4. Add the tamarind juice and salt.
5. Let it cook for about 5 mnts.
6. When it becomes thicker, add the cooked rice and mix it evenly.
7. If needed for more taste, fry 1tsp of methi (fenugreek seeds) grind and add to the mixture of tamarind.
8. Mix the coriander leaves and serve hot.
Serve the rice with tuar dhal chutney or pudhina chutney.

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Description: Coconut Rice
Cuisine: Indian
Serving: 3 Adults
Ingredients:
Boiled Rice (cooked) 1 cup
Grated coconut 1 cup
Green chili 3 no’s
Curry leaves few
Oil 1tbs
Mustard seeds ¼ tsp
Urad dhal ½ tsp
Channa dhal 1/2tsp
Coriander leaves 1tbsp
Shallots (chopped roundly) 1/2 cups
Salt 1tsp

Procedure:

1. Take a nonstick frying pan add oil and let it heat.
2. Add mustard seeds, urad dhal and channa dhal, let it get roasted slightly.
3. Now add the shallots and green chilies sauté for 1 mnt.
4. Add the coconut and salt.
5. Let it cook for about 3 mnts.
6. Add the cooked rice and mix evenly.
Serve with coconut chutney or shallot chutney.
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Description: Tomato Rice
Cuisine: Indian
Serving: 3 Adults
Ingredients:

Boiled Rice (cooked) 1 cup
Tomato (diced or puree) 1 cup
Red chili pwd 1 tsp
Curry leaves few
Oil 1tbs
Mustard seeds ¼ tsp
Coriander leaves 1tbsp
Shallots (chopped) 1/2cup
Salt 1tsp
Garam masala 1/2tsp
Ginger garlic paste 1tsp

Procedure:

1. Take a nonstick frying pan add oil and let it heat.
2. Add mustard seeds and curry leaves.
3. Now add the shallots and ginger garlic paste sauté for 1 mnt.
4. Add the tomato puree and salt.
5. Let it cook for about 5 mnts.
6. As soon as the water is evaporated add chili pwd, turmeric pwd.
7. Now add the garam masala and coriander leaves.
8. Add the cooked rice and mix evenly.
Tomato rice is served with raitha.
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Description: Jeera Rice
Cuisine: Indian
Serving: 5 Adults
Ingredients:
Basmati rice 2 cups
Green chilies 4no’s
Onion (big) 1no’s
Ghee 2tbsp
Cumin (jeera) seeds 1 ½ tsp
Bay leaf 1
Cloves 4
Cinnamon 2
Salt to taste
Procedure:
Wash and soak the rice for 40mnts.
Heat the ghee in a pressure cooker and splutter the whole garam masala and cumin seeds.
Saute the onions until whitish pink.
Add green chillies and sauté a little.
Add water to the above tampering, around three cups of water.
add salt and pressure cook for a whistle
jeera rice is best served with mirchi ka salan and raitha