Mango rice - Mangai satham

Ingredients:

Mango (Raw) - Pachai Mangai - 1no.
Raw rice - Pacharisi - 1 cup
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Green chillies - Pachai milagai - 2 nos.
Red chillies - Kaintha milagai - 1 no.
Black gram dal - Ulutham paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali
Peanuts - Verkadalai - small quantity
Cashew nuts - Munthiri paruppu - small quantity
Grated/shredded coconut - Thuriviya thengai - 1 table spoon
Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal podi - 1 tea spoon
Oil for frying
Salt to taste

Method:

1. Wash and peel mango and slice it using chopper/slicer. Slit green chillies and keep other ingredients ready.
2. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, cumin seeds, red chilly, green chillies, curry leaves, black gram dal, bengal gram dal, fry for some time, then add peanuts and cashew nuts and fry for some time.
3. Finally add mango slices with little turmeric powder and salt and mix for some time. Add grated coconut. Meanwhile keep rice in pressure cooker or rice cooker or microwave, add only 2 cups of water for 1 cup of rice and add a drop of oil and a pinch of salt so that it wont stick to each other. Once it is cooked spread over and allow it to cool. Then add the fried contents, add salt and mix well.

Mango rice is delicious and ready to be served. It can be served for 3 persons. It requires hardly 20 minutes to cook. Serve with potato chips, or any curry of your choice.

Note: Masala items like mustard seeds, cumin seeds, bengal gram dal, black gram dal, red chilly, green chillies can be fried and grinded and added to this.

Optional: Grated coconut can be removed. Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Mango

If we're not willing to settle for junk living, we certainly shouldn't settle for junk food.
Sally Edwards

Curd rice - Thayir satham

Ingredients:

Raw rice - Pacharisi - 1 cup
Yoghurt/Curd - Thayir - 1 cup

For tempering:

Oil - Ennai - 1 table spoon
Mustard seeds - Kadugu - 1 tea spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity

Other items:
Green chillies - Pachai milagai - 2 nos.
Ginger - Inji - small quantity
Hing/Asafoetida - Perungayam - a pinch
Salt - Uppu - For taste
Coriander leaves - For garnishing

Method:

Wash and soak rice and pressure cook it adding 4 cups of water. Rice can be soaked for atleast 30 minutes to get softness. Keep other ingredients ready. Grind ginger and green chillies into paste. Now heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, bengal gram dal, black gram dal, hing, curry leaves and finally ginger-green chilly paste. Now add this content to curd and add little salt. Add this mixture to the rice, add milk/water if required. Garnish with coriander/cilantro. Curd rice is ready to be served. It can be served for 4 persons. Requires hardly 30 minutes to prepare.

Note: Always use fresh yoghurt/curd/buttermilk. If ginger and green chillies are grinded into paste we won't have the problem of finding it spicy while eating. Also good for health.

Optional: Ingredients can be added/removed. Grated carrots, pomegranate, cucumber, cashew nuts, Kara boondi can be added for garnishing.

http://en.wikipedia.org/wiki/Yoghurt

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain

Mint/Mentha rice - Pudina rice

Ingredients:

Raw Rice - Pacharisi - 1 Cup
Mint leaves - Pudina - 1 Bunch or 1/2 Bunch (Optional)
Curry leaves - Kaaruvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Red chillies - Kaintha milagai - 3
Onion - Vengayam - 1 no.
Cumin seeds - Jeeragam - 1 tea spoon
Ginger Garlic paste - Inji Poondu paste - 1 table spoon
Cinnamon, Cloves - Pattai, Lavangam - small quantity
Butter/Ghee/Oil - Vennai/Nei/Ennai - For frying
Salt - Uppu - For taste

Method:

1.Wash and soak rice in rice cooker adding a pinch of salt/drop of oil for some half an hour. Soaking will make rice softer and adding salt or oil is for not getting smashed. Rice will remain separated and this is most important for variety rice.

2. Wash pudina leaves, coriander leaves, curry leaves twice and grind them along with red chillies in a mixer and make paste. Keep other ingredients ready.

3. Heat oil/ghee/butter in a pan/kadai, add cloves, cinnamon, onions, ginger-garlic paste, some salt (not fully) and fry for some time. Then add pudina paste to it. Now add required salt and let it boil for some time till nice aroma comes and raw smell disappears. Then add this mixture to the rice. Serve hot with chips, appalam, vathal, pickle as desired. This can be served for 4 people. It requires half and hour to prepare.

Note: Always use fresh pudina leaves.

Optional: We can also use basmati rice for variety rice. Tomatoes, coconut gratings, cashew nuts can be added.

http://en.wikipedia.org/wiki/Mentha

What is food to one, is to others bitter poison - Lucretius

Coconut milk rice - Thengai pal satham/Birinji

Ingredients:

Coconut milk - Thengai pal - 1 cup
Raw rice/Basmati rice - Pacharisi/Basmati arisi - 1 cup
White onion - Vellai vengayam - 1 no. (Big size)
Ginger - Inji - small quantity
Garlic - Poondu - 3 flakes
Cashew nuts - Munthiri paruppu - 5 nos.
Garam masala powder - Masala thul - 1 tea spoon
Green chillies - Pachai milagai - 3 nos.
Cumin seeds - Jeeragam - 1 table spoon
Ghee - Nei - 1 table spoon
Salt to taste
Oil for frying

Method:

1. Chopp onions and make ginger-garlic paste. Grind coconut and extract milk from it. Grind green chillies, cumin seeds and cashew nuts and make a paste.
2. Heat ghee and oil in a pan/kadai, add cumin seeds, ginger-garlic paste, onions, garam masala powder, little salt, and then the coconut paste. Now add rice to it mix well. Add 2 cups of water. Boil it for some 20 minutes.

Hot, tasty coconut milk rice is ready. It can be served with any kind of pachadis, paneer butter masala, pakoda kuruma. It can be served for 2 people. It requires 30 minutes to cook.

Note: Garam masala powder can be made at home. I have mentioned in podi varieties. It can be got readymade from shops.

Optional: Leema beans or any vegetables can be added to taste. Ingredients can be added/removed.

Welcome to the church of the Holy Cabbage

Lettuce Pray

Tamarind rice - Puli satham

Ingredients:

Tamarind - Puli - 4 lemon size (Qty)
Raw rice - Pacharisi - 1 cup
Red chillies - Kaintha milagai - 8 nos.
Fenugreek - Vendayam - 2 table spoons
Sesame seeds (White) - Vellai ellu - 1 table spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Bengal gram - Kadalai paruppu - 1 table spoon
Mustard - Kadugu - 1 tea spoon
Black pepper - Karuppu milagu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Curry leaves - Karuvepilai
Turmeric powder - Manjal podi - 1/2 tea spoon
Cashew nuts - Munthiri paruppu - 4 nos.
Ground nuts/Peanuts - Verkadalai/Nilakadalai - 1 table spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Gingely oil/Sesame oil - Nallennai - 5 table spoons
Ghee - Nei - 1 table spoon

Method:

1. Wash and keep rice in pressure cooker and add a drop of sesame oil and add 2 cups of water to it and keep it for some 20 minutes. Once it is cooked allow it to cool it off by spreading in a wide plate.
2. Prepare tamarind paste by soaking in hot water. Remove all the dust particles by filtering it using filter. Add a teaspoon of oil in a pan/kadai and fry red chillies (4 nos.), fenugreek seeds, curry leaves (little), sesame seeds, ground nuts, black pepper, cumin seeds and make it a powder.
3. Add 1 table spoon of ghee, 4 table spoons of oil, splutter mustard, red chillies (2 nos.), curry leaves, black gram dal, bengal gram, cashew nuts, tamarind paste, asafoetida and finally the powder which we have made. Mix them well. Mix the content to the boiled rice. Garnish with fried cashew nuts.

Hot and tasty tamarind rice is ready to be served. It can be served with chips. It can be served for 2 people. It requires hardly 30 minutes to cook. Yummy!! Yummy!!!

Note: Always remove dust particles from tamarind. Avoid adding more sesame because it will create heat in the body.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Tamarind

Vegetables are must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie

Jim Davis

Coriander rice - Kothamalli satham

Ingredients:

Coriander leaves - Kothamalli leaves - 1 bunch
Raw rice - Pacharisi - 1 cup
Onion - Vengayam - 1 no. (Medium size)
Cumin seeds - Jeeragam - 1 tea spoon
Green chillies - Pachai milagai - 4 nos.
Red chillies - Kaintha milagai - 2 nos.
Black gram dal - Ulutham paruppu - 1 tea spoon
Bengal gram - Kadalai paruppu - 1 tea spoon
Tamarind - Puli - lemon size
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Ginger - Inji - small piece
Garlic - Poondu - 3 nos.
Ghee - Nei - 1 table spoon
Asafoetida - Perungayam - a pinch
Curry leaves - Karuvepilai - small quantity
Salt to taste
Oil for frying

Method:

1. Wash and keep rice in cooker. Add 2 cups of water and a drop of oil so that the rice won't get smashed. After cooking spread in a plate and allow it to cool it off. Always add a pinch of salt or a drop of oil while preparing variety rice.
2. Wash and cut coriander leaves and keep it ready. Chopp onions and keep other ingredients ready. Add a tea spoon of oil to kadai and fry cumin seeds, red chillies, green chillies, black gram dal, bengal gram, tamarind ginger, garlic and grated coconut and finally chopped coriander leaves. Grind them to a paste.
3. Now heat ghee in a pan/kadai, add asafoetida, cumin seeds, onions, curry leaves, then the grinded paste and little salt. Mix them well. Add to the boiled rice.

Coriander rice is hot and delicious to be served. Serve hot with pachadi or chips. It can be served for 2 people. It hardly takes 30 minutes to cook.

Note: Always use fresh ingredients. Don't add too much water while grinding paste. Don't add too much salt as it would spoil the whole rice.

Optional: Cashew nuts can be garnished at the end. Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Coriander

"I eat merely to put food out of my mind"

N.F. Simpson (1919)

Garlic rice - Poondu satham

Ingredients:

Garlic - Poondu - 10 flakes
Raw rice - Pacharisi - 1 cup
Ginger - Inji - small quantity
Black pepper - Karuppu milagu - 1 table spoon
Cumin seeds - Jeeragam - 1 table spoon
Pearl onion - Sambar vengayam - 5 nos.
Red chilly - Kaintha milagai - 4 nos.
Mustard - Kadugu - small quantity
Curry leaves - Karuvepilai - small quantity
Salt to taste
Ghee - Nei - 2 table spoons

Method:

1. Keep rice in pressure cooker adding 2 cups of water for 1 cup of rice. Add a drop of oil or a pinch of salt.
2. Fry black pepper and cumin seeds and grind them in a mixie.
3. Cut ginger and garlic to small pieces. Keep other required ingredients ready. Heat ghee in a pan/kadai, splutter mustard seeds, curry leaves, asafoetida, ginger, garlic, pearl onion, red chillies, salt and fry them. Mix them to boiled white rice.

Garlic rice is delicious and ready to be served. It can be served for 2 people. It requires 30 minutes to cook.

Note: Peel off the skin from garlic and ginger. Always use fresh curry leaves. Add only 2 cups of water to rice and allow it to cool after boiling.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Garlic

Make hunger thy sauce, as a medicine for health

Thomas Tusser

Tomato rice - Thakkali satham

Ingredients:

Tomatoes (Ripe) - Thakkali (Pazhuthathu) - 4 nos.
Raw rice - Pacharisi - 1 cup
Onion - Vengayam - 1 no.
Pearl onion - Sambar vengayam - 1 no.
Ginger - Inji - small quantity
Garlic - Poondu - 3 flakes
Grated/Shredded coconut - Thuriviya thengai - 1 table spoon
Green chillies - Pachai milagai - 2 nos.
Red chillies - Kaintha milagai - 4 nos.
Red chilly powder - Kaintha milagai thul - 1 tea spoon
Garam masala powder - Garam masala thul - 1 tea spoon
Cumin seeds - Jeeragam - 1 table spoon
Mustard - Kadugu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamalli - small quantity
Black gram dal - Ulutham paruppu - 1 table spoon
Bengal gram - Kadalai paruppu - 1 table spoon
Asafoetida - Perungayam - a pinch
Cashew nuts - Munthiri paruppu - small quantity
Ghee - Nei - 2 table spoons
Salt to taste

Method:

1. Wash and keep rice in pressure cooker. For 1 cup of rice, 2 cups of water should be poured if kept in pressure cooker and 4 cups if kept in microwave oven. Add a drop of oil or a pinch of salt so that rice will not get smashed and be well cooked. Always spread the cooked rice in a wide plate so that the ingredients will be mixed well and the variety rice will look good.
2. Chopp onions and tomatoes. Smash tomatoes after peeling off the skin. This can be done if tomatoes are soaked in hot water.
3. Grind ginger and garlic and make a paste. Grind grated coconut, pearl onion, green chillies, cumin seeds and make to a paste. Grind and keep garam masala powder, I have mentioned how to prepare garam masala in podi varieties. Keep other ingredients ready.
4. Heat ghee in a pan/kadai, splutter mustard seeds, cumin seeds, add asafoetida, curry leaves, fry bengal gram and black gram dal, 4 red chillies, onion, now add ginger garlic paste, little salt mix them well and fry till it turns brown (in medium flame). Now add smashed tomatoes and little salt, chilly powder and garam masala powder. Mix them well.
5. The quantity should become half, we have to cook till it reaches that level. Now switch off the stove and mix with the boiled white rice. Garnish with coriander leaves and fried cashew nuts.

Hot tomato rice is delicious and ready to be served. This can be served along with onion/curd pachadi and potato chips. This can be served for 2 people. This requires only 30 minutes to cook.

Note: Add only 1 tea spoon of garam masala powder not more than that.

Optional: Ingredients can be added or removed. Tomato sauce can be added if required.

http://en.wikipedia.org/wiki/Tomato

If hunger makes you irritable, better eat and be pleasant.

Sefer Hasidim

Bisibelabath - Sambar satham

Ingredients:

Raw rice - Pacharisi - 1 cup
Pigeon Pea/Red gram - Thuvaram Parupu - 1/2 cup
Tamarind - Puli - lemon size (Big)
Pearl onions - Sambar/small vengayam - 1 cup (12 nos.)
Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal podi - 1/2 tea spoon
Potatoes - Urulai kizhangu - 2 nos.
Green peas - Pachai pattani - 1 cup
Bengal gram dal - Kadali paruppu - 1 table spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Red chillies - Kaintha milagai - 5 nos.
Coriander seeds - Dhania - 2 table spoons
Fenugreek - Vendayam - 1 table spoon
Grated/Shredded coconut - Thuriviya thengai/Koparai - 2 table spoons Cinnamon - Pattai - 1 no.
Cashew nuts - Munthiri paruppu - 1 table spoon
Ghee - Nei - 2 table spoons
Salt to taste
Oil for frying

Method:

1. Wash and keep rice and red gram dal (Both together) in pressure cooker adding 6 cups of water with a pinch of salt.
2. Clean and make tamarind paste and keep it aside. Peel off the skin from potatoes and boil them, boil green peas separately and keep them aside.
3. Mean while make masala powder. Heat 1 tea spoon of oil in a pan, fry red chillies, bengal gram dal, black gram dal, cinnamon, fenugreek seeds, grated coconut and make them to a powder.
4. Now heat oil in a kadai, add tamarind paste, asafoetida, salt, pearl onion, boiled potatoes, green peas, then the masala powder and boil for some 10 minutes. Now transfer these contents to the pressure cooker (after the rice is cooked) and cook for 5 more minutes.
5. Fry cashew nuts in ghee and add them to rice and serve.

Hot and tasty bisibelabath is ready to be served. Serve with potato chips/ Onion pachadi. It can be served for 4 people. It requires 30 minutes to cook.

Note: Dried peas can also be added instead of green peas but it has to soaked in water for atleast 6 hours. Remove dust particles from tamarind using filter.

Optional: Ingredients can be added/removed. Vegetables can be added according to one's taste.

http://en.wikipedia.org/wiki/Toor_dal

The art of dining well is no slight art, the pleasure not a slight pleasure

Michel de Montaigne

Brinjal rice/Vangi Bhath - Kathirikai Satham

Ingredients:

Brinjal/Egg plant/Aubergine - Kathirikai - 1/4 Kg
Raw rice - Pacharisi - 1 cup
Onions - Vengayam - 1 no.
Green chillies - Pachai milagai - 4 nos.
Ginger - Inji - small quantity
Poppy seeds - Kasakasa - small quantity
Grated/Shredded coconut - Thuriviya thengai - small quantity
Mustard - Kadugu - small quantity
Cumin seeds - Jeeragam - small quantity
Curry leaves - Karuvepilai - small quantity
Cashew nuts - Munthiri Parupu - small quantity
Turmeric powder - Manjal Podi - small quantity
Cinnamon - Pattai - 1 no.
Salt to taste
Oil for frying

Method:

1. Wash and keep rice in pressure cooker after adding a pinch of salt. After cooking spread it in a plate and allow it to cool.
2. Cut brinjals length wise and soak in water after adding a pinch of salt to it. Boil the brinjals and keep it aside.
3. Cut onions, grind ginger and green chillies and make it to a paste. Fry poppy seeds,cinnamon and coconut and keep it aside. Fry cashew nuts and keep it separately.
4. Heat oil in a pan, splutter mustard seeds, cumin seeds, curry leaves, cashew nuts, then add ginger paste, coconut paste to it, turmeric and add chopped onions. Fry them well, now add boiled brinjals. Deep fry them until it forms like gravy.
5. Now mix the gravy with the rice and serve hot.

Hot and tasty brinjal rice is delicious and ready to be served. Serve brinjal rice with potato chips. It can be served for 2 people. It takes hardly 30 minutes to cook.

Note: Brinjals should be soaked in water once it is cut, else it will turn black.

Optional: Ingredients can be added or remove according to ones desire.

http://en.wikipedia.org/wiki/Eggplant

I went into a Mc Donald's yesterday and said, I'd like some fries. The girl at the counter said, Would you like some fries with that?

Jay Leno

Curd rice - Thayir satham

Ingredients:

Raw rice - Pacharisi - 1 cup
Curd/Yoghurt - Thayir - 2 cups
Milk - Pal - 1 cup
Butter - Vennai - 1 tea spoon
Green chillies - Pachai milagai - 3 nos.
Black gram dal - 1 table spoon
Bengal gram dal - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Ginger - Inji - small quantity
Mustard - Kadugu - small quantity
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

1. Keep rice in pressure cooker. 1 cup of rice requires 6 cups of water. Rice should be smashed after cooking.
2. Mix curd, milk and butter and keep ready in one bowl. Add required amount of salt.
   Heat oil in a pan/kadai, splutter mustard, black gram dal, bengal gram dal, curry leaves, add asafoetida, ginger, green chillies and fry them well. Mix all the contents to the curd mix, add these to the smashed rice. Garnish with coriander leaves.

Tasty curd rice is yummy yummy!!!! It can be served for 3 people. It requires hardly 20 minutes to cook.

Note: Curd should not be sour. Mix the rice when it is in medium heat, not too heat as soon as you take out from the stove.

Optional: Carrot, cucumber, raisins, cashew nuts, tomatoes, kara bundi can be added to the rice if desired. Butter can or cannot be added.

http://en.wikipedia.org/wiki/Curd

There is no love sincerer than the love of food.

George Bernard Show

Vegetable fried rice - Vegetable Biriyani

Ingredients:

Raw rice - Pacharisi - 1 cup
Carrot - Carrot - 1 no.
Beans - Beans - 200 gms
Potato - Urulai kizhangu - 200 gms
Cauli flower - Pookosu - small flower
Green Peas - Pachai pattani - 2 table spoons
Mint/Mentha leaves - Pudhina - small quantity
Onion - Vengayam - 1 no. (Big size)
Ginger - Inji - Small quantity
Garlic - Poondu - 2 nos. (Medium size)
Green chillies - Pachai Milagai - 4 nos. (Medium size)
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Cinnamon - Pattai - 1 piece
Cloves - Lavangam - 3 pieces
Cardamom - Elakkai - 2 pieces
Turmeric - Manjal Podi - 1 tea spoon
Salt to taste
Oil for frying

Method:

1. Wash and cut vegetables and keep them in a plate. Boil each vegetable separately. Cauliflower has to be soaked in hot water, then remove the water and boil it again with fresh water so that insects if any would die.
2. Grind ginger and garlic and make it to a paste. Grind coconut and green chillies and make it to a paste. Cut onions and keep it aside.
3. Heat oil in a pressure cooker, add dry spicy items, cinnamon, cloves, cardamom, then add ginger garlic paste, fry onion, then add all vegetables followed by turmeric, salt and mint leaves. Mix all the contents, finally add coconut paste, add rice to it mix it well.
4. Finally add 1 and 1/2 cups of water for 1 cup of rice. Cook for 15 minutes.

Hot and delicious vegetable fried rice is ready to be served. It can served with onion salad, potato chips or kuruma. It can be served for 3 people. It takes 30 minutes to cook.

Note: Rice requires only one and a half cup of water. For variety rice we should use only little water. Each vegetable has to be boiled separately as beans requires comparatively a large time than other vegetables.

Optional: Bread roast can be added to this rice. We can decorate with cashew nuts before serving. A little ghee can be added if necessary before frying all the ingredients. Ingredients can be added or removed according to individuals choice.

Health food makes me sick.

Calvin Trillin

Pepper cumin seeds rice - Jeera rice

Ingredients:

Pepper - Millagu - 1 table spoon
Cumin seeds - Jeeragam - 2 table spoons
Raw rice - Pacharisi - 1 cup
Garlic - Poondu - 3 nos. (Medium)
Ghee - Nei - 2 table spoons
Red chillies - Kaintha milagai - 2 nos. (Small)
Salt to taste

Method:

1. Wash and keep raw rice in pressure cooker. 1 cup of rice needs 2 cups of water. Add a pinch of salt to it.
2. Meanwhile cut garlic to small pieces (Round), heat ghee in a pan, add garlic pieces and fry for sometime.
3. Fry pepper, cumin seeds and red chillies and powder it in a mixie.
4. Add garlic fry, pepper, cumin seeds and chilly powder along with salt to rice and mix it well.

Pepper cumin seeds rice is hot and tasty. It can be served for 2 people. Requires some 25 minutes to cook.

Note: After rice is cooked it should be spread over in a wide plate or bowl so that it is cool. The ingredients must be added after it is cooled off. Mix with a spoon so that rice is not smashed or broken.

Optional: Pepper and other ingredients measurement is subject to change according to individuals taste.

http://en.wikipedia.org/wiki/Black_pepper

http://en.wikipedia.org/wiki/Cumin_seeds

Hunger is the best sauce in the world.

Cervantes

Coconut rice - Thengai Satham

Ingredients:

Coconut (Grated) - Thurivaya thengai - 1 cup
Raw rice - Pacharisi - 1 cup
Greeen chillies - Pachai Milagai - 5 nos. (Medium size)
Mustard - Kadugu - 1 teaspoon
Bengal gram - Kadalai Parupu - 1 table spoon
Black gram - Ulutham Parupu - 1 table spoon
Corriander leaves
Curry leaves
Salt to taste
Oil for frying

Method:

1. Wash and keep rice in pressure cooker. 1 cup of rice needs 2 cups of water if kept in pressure cooker and 4 cups in microwave oven. Add a pinch of salt to rice so that it will come out very well.
2. Keep grated coconut and other required ingredients in one plate.
   Heat oil in a pan, add mustard, after it splutters, add bengal gram, black gram, green chillies, curry leaves, a little salt, then finally add grated/shredded coconut. Mix well.
3. Add the fried contents to the boiled rice. Rice should be spreaded in a plate or bowl to cool it off before adding the fried contents. Decorate with corriander leaves.

Enjoy coconut rice ! Yummy ! Yummy !!!! Serve with potato chips or Ginger chutney. It can be served for 2 people. Requires some 20 minutes to cook.

Note: Its good to add a pinch of salt to rice while boiling because rice wont get smashed and will look good, which is especially needed for variety rice. Always add less water to variety rice than white rice.

Optional: We can add red chillies instead of green chillies, roasted cashew nuts can be added to taste before serving.

http://en.wikipedia.org/wiki/Coconut

A hungry stomach seldoms scorns plain food.

Horace

Lemon rice - Elumichai satham

Ingredients:

Lemon - Elumicham Pazham - 1 big size
Raw rice - Pacharisi - 1 cup
Turmeric - Manjal - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying
Cashew nuts - Munthiri paruppu - small quantity
Mustard - kadugu - small quantity
Green chillies - Pachai millagai - 4 nos. (Medium size)
Bengal gram - kadalai paruppu - 2 spoons
Black gram - Ullutham paruppu - 1 spoon
Ground nuts - Verkadalai - small quantity
Corriander leaves - Kothamalli - small quantity
Curry leaves - Karuvepilai -small quantity

Method:

1. Keep raw rice in cooker, mean while squeeze lemon in a small bowl and mix turmeric, asafoetida and required salt to it. Keep it aside.
2. Heat oil in a pan and fry the following:
   Mustard, bengal gram, black gram, green chillies, ground nuts, cashew nuts, curry leaves and then once all these are fried pour the lemon juice into this and let it boil for some 2 minutes.
3. Then add these contents to the boiled rice. Decorate with corriander leaves.

Lemon rice is delicious and tasty to be served. Serve with potato chips/mint thuvayal. It can be served for 2 people. Requires some 20 minutes to cook.

Note: After adding lemon it should be boiled only for 2 minutes and not more than that. Red chilles can be added if required. Remove the seeds from lemon and add only juice.

http://en.wikipedia.org/wiki/Lemon

A good meal makes a man feel more charitable toward the world than any sermon.

Arthur Pendenys