Jeera Rice(Pulao)

Ingredients :
1 cup basmati rice(long grain)
2 bay leaves
3 cloves
8 whole black pepper corns
1 black cardamom
1 1/2 teaspoon cumin seeds
2 cups water
1 tablespoon oil and salt to taste.

METHOD :

1. Wash the rice and drain the water completely.
2. Now soak the rice in drinking water for fifteen minutes.
3. Take a pot and pour the oil and bring to heat. Once it’s hot add the cumin seeds, bay leaf, cardamom, cloves and black pepper. Sauté till the cumin turns golden brown.
4. Add the rice and salt and mix well. Now pour the water and bring to boil. When the oil begins boiling simmer and cover with a lid and cook. Keep checking or keep the lid partially open. When the water is absorbed by the rice completely it will begin giving a nice smell.
5. Remove from flame and serve hot.
   

Curd Rice, Thayir Sadham

Ingredients:

1 cup cooked rice

2 cups plain curd(yoghurt)

1/4 cup milk

2 green chillies

1 inch ginger

2 tablespoons grated coconut

1 teaspoon mustard seeds

1 teaspoon urad dal

1 teaspoon channa dal

few coriander leaves

few curry leaves

2 tablespoons oil and salt to taste.

METHOD:

1. Finely chop the green chillies, ginger and coriander separately and set it aside.
2. Now take a frying pan and pour the oil. Bring to heat and when the oil is very hot add the mustard and let it crackle.
3. Next add the urad dal, channa dal and curry leaves and sauté till the ingredients turn brown. Put the green chillies, coriander and ginger and sauté till they are cooked.
4. Turn off the flame and add the cooked rice. Add the salt and grated coconut and mix well.
5. Add the curd and milk ten minutes before serving. If you want curd rice while traveling or to send it to school then pour two cups of milk and quarter cup curd. By the time you eat it all the milk would have turned into curd. Garnish with pomegranate seeds, grapes or grated carrot