LEMON

  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

  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

 
  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

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

  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