Coconut Rice

Ingredients
Cooked Rice-------------------------------2 Cups
Finely grated Coconut-------------------1/2 a cup
Dried Chillies-----------------------------2 to 3
Mustard Seed-----------------------------1 Tsp
Curry Leaves------------------------------5 to 6
Oil------------------------------------------3 Tbsp
Salt to taste

Method
* Heat the oil.
* Add curry leaves, mustard seeds, dried chillies until the mustard seed splurt.
* Mix in the coconut and salt and stir fry for two minutes.
* Remove from fire.
* Then add the rice and stir gently.
* Garnish with roasted cashews and serve.

Note
For Ingredient names equivalent in English, Hindi or Tamil Click the Ingredients Index under Cookforself Categories

Lemon Rice

Ingredients

Cooked Rice ---------------------------2 Cups
Lemon Juice---------------------------2 Tbsp
Green Chillies------------------------- 2 to 3 NosFinely Chopped
Asafoetida------------------------------1 pinch
Mustard seeds-------------------------1 Teaspoon
Cashews--------------------------------4 to 5 Nos
Channa Dal----------------------------1 Tsp
Turmeric Powder---------------------1/2 Tsp
Oil---------------------------------------2 Tbsp
Salt to taste
Curry Leaves

Method

* Heat oil and add mustard seeds, channa dal, cashews.
* Fry till the mustard seeds splutter. Then add curry leaves, green chillies and asafoetida.
* Remove from fire.
* Then add rice, turmeric powder, salt and lemon juice.
* Mix well gently.
*Garnish with lemon rind.

Tips
-- Serve with pickle or potato fries.
-- If cooked in Gingelly oil, this rice can be kept overnight too.

Note
For Ingredient names equivalent in English, Hindi or Tamil Click the Ingredients Index under Cookforself Categories