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LEMON
 RICE  1 cup
 WATER  2 Cups
 OIL  2 tsp
 MUSTARD SEEDS  1 tsp
 GRAM DAL  1 tsp
 GREEN CHILLIES  3
 PEANUT  1/4 cup
 SALT  TO TASTE
  BOIL RICE WITH WATER IN A COOKER AND COOL IT
  IN A PAN, POUR OIL AND SLIGHTLY HEAT IT
  PUT MUSTARD SEEDS. AFTER IT POPPED UP,PUT GRAM DAL
  WHEN IT TURNS TO SLIGHT BROWN COLOR,ADD GREEN CHILLIES
THEN ADD PEANUT
  WHEN IT SLIGHTLY FRIED,PUT THE RICE AND SALT AND MIX IT
  FINALLY ADD CORIANDER LEAVES AND CURRY LEAVES
  KEEP IT ASIDE UNTIL IT BECOMES COOL
  THEN SQUEEZE LEMON IN IT
TOMATO RICE
 RICE  1 cup
 WATER  2 cups
 CORIANDER POWDER  1 tsp
 MUSTARD SEEDS  1 tsp
 GRAM DAL  1 tsp
 GARLIC  1 piece
 TOMATO  3
 CHILLIES  3 OR 4
 ONION  2
 SALT  TO TASTE
  BOIL RICE WITH WATER IN A COOKER AND COOL IT
   IN A PAN, POUR OIL AND SLIGHTLY HEAT IT
  PUT MUSTARD SEEDS. AFTER IT POPPED UP,PUT GRAM DAL
  WHEN IT TURNS TO SLIGHT BROWN COLOR,ADD GREEN CHILLIES
  THEN ADD PEANUT
  AFTER IT SLIGHTLY FRIED,PUT ONION AND GARLIC
  THEN SLIGHTLY FRY IT
  WHEN IT TURNS TO LIGHT BROWN ADD TOMATOES
     AND CORIANDER POWDER
  FRY IT UNTIL ALL THE RAW SMELL  OF TOMATOES
     HAS GONE
  THEN ADD RICE AND SALT AND MIX IT
  FINALLY ADD CORIANDER LEAVES AND CURRY LEAVES
TAMARIND RICE
  RICE  1 cup
 WATER  2 cups
 GRAM DAL  2 tsp
 DHANIA  2 tsp
 SESAME SEEDS  1 tsp
 FENUGREEK SEEDS  1 tsp
 VARAMILLAGAI  4 or 5
 PEANUT  2 tsp
 TAMARIND  lemon size
 CURRY LEAVES  little
 SALT  to taste
 
  BOIL RICE WITH WATER IN A COOKER AND COOL IT
   IN A PAN, POUR OIL AND SLIGHTLY HEAT IT
  ADD 3 tsp OF SESAME OIL TO IT
                                  TO PREPARE TAMARIND SYRUP :
SOAK TAMARIND IN HOT WATER FOR 1/2 AN HOUR
MAKE A SYRUP
IN A PAN TAKE 1 tsp OF OIL AND FRY GRAMDAL,
   CORIANDER SEEDS,SESAME SEEDS,VARAMILLAGAI AND
   FENUGREEK SEEDS
GRIND IT
IN A VESSEL, TAKE 4 tsp OF OIL
SLIGHTLY HEAT IT. PUT PEANUT ,CURRY LEAVES AND FRY IT
POUR TAMARIND SYRUP,SALT AND THE GRINDED POWDER
ALLOW IT TO BOIL UNTIL THE OIL FLOATS ON IT

ADD THIS TO RICE AND MIX IT
 

COCONUT RICE
  RICE  1 cup
 WATER  2 cups
 COCONUT  
 CHASHEW  little
 CHILLIES  4 or 5
 SALT  1 tsp
  BOIL RICE WITH WATER IN A COOKER AND COOL IT
  IN A PAN, POUR OIL AND SLIGHTLY HEAT IT
  PUT MUSTARD SEEDS. AFTER IT POPPED UP,PUT GRAM DAL
  WHEN IT TURNS TO SLIGHT BROWN COLOR,ADD GREEN CHILLIES
  ADD SHREDDED COCONUT AND SLIGHTLY FRY IT
  ADD RICE AND MIX IT
  ADD CURRY LEAVES
FRIED RICE
 
 BASMATI RICE  1 cup
 WATER  2 cups
 CUMIN SEEDS  1 tsp
 PEAS  1/4 gm
 CHILLIES  4 or 5
 SALT  1 tsp
  IN A COOKER TAKE 2 tsp OF GHEE
  ADD CUMIN SEEDS TO IT
  ADD CLOVES,CINNAMON AND ANISE
  FRY IT . ADD PEAS SLIGHTLY FRY IT
  ADD BASMATI RICE AND FRY IT
  ADD WATER AND CLOSE THE LID
BISIBELABATH
 
 RICE  1 cup
 WATER  2 cups
 TOOR DAL  1 cup
 TAMARIND  lime size
 MUSTARD SEEDS  1 Tsp
 GRAM DAL  1 tsp
 GREEN CHILLIES  5 0R 6
 VEGETABLES  POTATO,BEANS,CARROT,
 PEAS
 GINGER  little
 ONIONS  2
 TURMERIC POWDER  1 tsp
 GHEE  3 tsp
 BISIBELABATH MIX  1 tsp
 SALT  TO TASTE
  STEAM RICE AND TOOR DAL IN A COOKER
  IN A VESSEL TAKE 2 tsp OF OIL . PUT MUSTARD SEEDS
  AFTER IT POPPED UP,ADD GRAM DAL,GREEN CHILLIES AND
     ASAFOETIDA
  AFTER IT TURNS BROWN ADD ONION AND FRY IT SLIGHTLY
  ADD TAMARIND SYRUP AND PUT VEGETABLES
  ADD CHILLI POWDER AND CORIANDER POWDER
  SHRED GINGER IN TO IT ,PUT SALT AND POUR WATER
  ALLOW IT TO BOIL  UNTIL ALL THE RAW SMELL OF TAMARIIND
    GOES OFF
ADD COOKED RICE AND TOOR DAL AND BISIBELABATH MIX
FINALLY ADD CURRY LEAVES AND GHEE
BIRIYANI
 
 RICE  1 cup
 WATER  2 cups
 MUSTARD SEEDS  1 Tsp
 GRAM DAL  1 tsp
 GREEN CHILLIES  5 0R 6
 VEGETABLES  POTATO,BEANS,CARROT,
 PEAS
 GINGER  little
 ONIONS  2
 TURMERIC POWDER  1 tsp
 GHEE  3 tsp
 SALT  TO TASTE
  IN A COOKER TAKE 2 tsp OF OIL . PUT MUSTARD SEEDS
  AFTER IT POPPED UP,ADD CLOVES,ANISE,CINNOMON,GREEN
    CHILLIES AND ASAFOETIDA
  AFTER IT TURNS BROWN ADD ONION AND FRY IT SLIGHTLY
  ADD  VEGETABLES, CHILLI POWDER AND CORIANDER POWDER
  SHRED GINGER IN TO IT ,PUT SALT
ADD  RICE AND FRY IT SLIGHTLY AND STEAM IT
FINALLY ADD CURRY LEAVES AND GHEE