CORN PULAO

Ingredients:

Corn
Basmathi rice - 1 cup
Coconut milk - 2 cups
Pudina
Cilantro
Green chillies
Salt

Soak basmathi rice for 10mins.
Make a paste of pudina, cilantro, green chillies, coconut milk
Heat oil in a pan and add the masala paste and cook till colour changes
Then add the corn
Then add to the rice and cook. (Don't add water)
Add salt and garnish with cilantro and fried cashews

GOOSEBERRY RICE

Ingredients:

Rice - 1/2 cup
Gooseberry - 3 to 4
Green chillies
Onions
Groundnuts

Cook rice and keep aside
Heat oil. Add mustard, green chillies, urad dhal, groundnuts and onions
Once the onions become transparent, add the grated gooseberry
Once everything cooks well, add to the rice, add salt and turmeric powder

PUDINA RICE

Ingredients:

Pudina - 1 cup
Cilantro - 1 cup
Onion - 1
Coconut - grated about 3 spoons
Rice - 2 cups
Potatoes - 2 big
Jeera
Turmeric
Bay leaf
Lime
Salt

Boil rice and keep aside
Pressure cook potatoes with a little salt. Let it cool. Peel off the skin. Cut into small cubes and fry in oil to golden brown and keep aside
In the same oil, add bay leaf and onions (slit lengthwise) till transparent and keep aside
Grind together pudina, cilantro, jeera, turmeric, coconut and salt and make to a thick paste
Heat a kadai, add little oil and add the paste till the color changes to dark green and the raw smell goes
Spread rice in a plate, add the pudina paste, onions and salt if required and mix well. In the end add the potatoes and turn well without mashing the potatoes. Add lime and serve with raita

SAMBHAR RICE

Ingredients:

Rice - 1 cup
Toor dhal - 1/2 cup
Vegetables - (carrots, beans, chow-chow, potato, peas, drumstick)
Tamarind juice
Dhania - 2 spoons
Channa dhal - 1 spoon
Red chillies - 5 to 6
Coconut - little
Oil
Small onions about 10
Salt as required

Wash rice and dhal and keep aside
Cut vegetables to big cubes and fry in oil till raw smell goes
Fry dhania, channa dhal, red chillies and coconut without oil and make a paste
Pressure cook everything (rice, dhal, tamarind juice, paste and vegetables). One cup of rice and dhal requires 4 cups of water. Here we have 1 cup rice and half cup dhal so we will need total of 6 cups of water which includes the tamarind juice
After its done, do tempering (mustard and asafoetida) and fry small onions and add to the rice
Add salt in the end mix.
Serve with raita

CURRY LEAVES RICE

Ingredients:

Curry leaves - 1 bunch
Red chillies - about 3
Tamarind - lemon size
Boiled rice about 11/2 cups
Salt as required

Take fresh curry leaves
Wash the curry leaves and grind to a coarse paste with red chillies and tamarind
Put oil in a vessel and do tadka (mustard and urad dhal) and then add the ground mixture and make it to a thick paste (oil separates from paste)
Mix with boiled rice with adequate amount of salt.

You can even store the excess paste in the refrigerator and use it for about a week