easy rice recipes

easy rice recipes more easy rice recipeseasy rice recipes facebook Follow us @ Google+

Hassle Free Watermelon Cutting
Time Taken:01 minutes

Tools Required
Cutting Board
Sharp Knife

How to do it?
Place the watermelon on a sturdy cutting board. Cut in half and then cut half into quarters.
Take the quarter, cut across vertically like you would to make slices, till you reach the core. Do not cut all the way.
Now on one side cut it horizontally about 1 inch apart, about 2-3 horizontal cuts depending on the size of the cube you want.
Turn to the other side and cut along the same horizontal lines.
Now run your knife close to the core and cut close to the white portion to remove the watermelon from the core, so the pieces come loose.
The juice is all captured in the cup formed by the watermelon core. No fuss and no mess.

Rice - 1.5 cups
Moong Dal - 1 cup
Spinach - 1 bunch (chopped)
Onion - 1/4 (finely chopped)
Garlic - 3 (minced)
Ginger - 1" piece (minced)
Tomato - 1 (chopped)
Green Chillies - 2 (minced)
Turmeric Powder - 1/4 tsp
Goda Masala - 1 tsp
Ghee/ Oil - 1 tblsp
Cumin Seeds - 1 tsp
Salt - to taste

1. Wash and soak the rice and dal for 10-15 minutes.
2. Heat oil in a pressure cooker and add the cumin seeds.
3. Next add the onion, garlic and ginger. Fry till it becomes soft.
4. Add the tomato, green chilly, goda masala, turmeric powder and fry for a minute.
5. Next add the chopped spinach and cook till it wilts.
6. Add the rice, dal, 5 cups of water and required salt.
7. Pressure cook for 2-3 whistles or transfer to a rice cooker and cook till done.
8. Serve this warm and comforting meal with some papad and pickle.

Note :- If you do not have goda masala, just skip it.

Rice - 1 cup
Water - 3 cups
Cold Milk - 1.5 cups
Curd - 1.5 cup
Cream - 2 tblsp
Salt - as needed
Cilantro - handful (finely chopped)
For Tempering
Oil - 1 tblsp
Mustard Seeds - 1/2 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Dry Red Chillies - 2
Green Chilly - 1
Ginger - 1/2 "piece (minced)
Curry Leaves - 1 spring

1. Cook the rice with 3 cups of water and some salt. We need overcooked rice which gets easily mashed up.
   Tip :- If you have leftover rice, just reheat it with some additional water.
2. Once the rice is cooked, mix and mash up part of the rice.
3. Add the milk and keep mixing till all the milk gets absorbed by the rice.
4. Once you add the cold milk, the rice will cool down. If it is still hot, wait for it to become luke warm before you add the curd. This will prevent the curd from curdling.
5. Add the cream and yogurt and mix well. 
6. Heat oil for tempering in a small pan and splutter the mustard seeds.
7. Add the channa dal and urad dal and wait for it to turn reddish brown.
8. Now add the dry red chillies, curry leaves, finely chopped green chillies and finely chopped ginger. Fry for a minute. (You can add some raisins and cashews too.)
9. Add this to the curd rice. Also add the finely chooped corriander leaves and mix together.
10. Curd rice is ready to be served. You can also garnish it with more chopped cilantro or grated carrots or chopped cucumber or fresh fruits like pineapple, pomegranate, grapes, apples etc.
Serving Suggestions
      - Most curd rice lovers like to enjoy it all by itself without any side.
      - In South India, Thayir Sadam is typically served with spicy pickle.
      - Some people like to have curd rice with some spicy gravies like chicken currysambharpulikulambu etc.

Cooked rice - 1 cup
Grated coconut - 3/4 cup
For Tempering
Oil (preferably coconut oil) - 1 tbsp
Mustard seeds - 1 tsp
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Cashew nuts - 6-8
Red chillies - 2
Green chillies - 2 (optional)
Curry leaves - 1 sprig
Asafoetida - a pinch
Cook the rice such that each grains are separate. You can use left over rice to make this.
Heat oil in a pan and pop the mustard seeds.
Next add the channa dal, urad dal, cashew nuts and fry for few minutes on low flame till it turns golden brown.
Add the chillies, curry leaves and asafoetida.
Now add the grated coconut and roast for few minutes till it gets dry and starts getting a slight color change. Do not let it change color completely.
Add required salt and the cooked rice. Stir fry till everything gets mixed well and switch off. Coconut Rice is ready to be served.

(Carrot Sadam, Gajar Baath)
Rice - 1 cup (uncooked) or 2 cups cooked rice
Grated carrot - 1 cup (about 3 carrots)
Onion - 1 (chopped)
Green chilly - 2 (slitted)
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - 1 tblsp
Cilantro - for garnish

For tempering
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
(You could also use channa dal and some cashew nuts for tempering)

For Masala
Coriander seeds - 1 tsp
Dry red chillies - 3-4
Peanuts - 1 tblsp
Grated Coconut - 2 tsp

1. Cook the rice separately and keep it aside. Spread it on a tray to ensure that the grains dont stick to each other.
2. Heat little oil (2 tsp) in a pan and splutter the ingredients under 'for tempering'.
3. Add the chopped onions and green chilly and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
5. Toss in the rice and required salt.
          (If you are in a hurry you could stop with this but I like to go further and add some more flavoring.)
6. Heat 1 tsp of oil in a small pan and fry the ingredients under 'for masala' until it turns nice and golden brown.
7. Coarsely grind it and toss this powder along with the rice. This adds nice flavor and crunch to the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with some raita.

   - You could also squeeze the juice of half a lime and a pinch of garam masala while tossing the rice.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

5-6 tomatoes
1 large capsicum or 2 small capsicum
1 large onion or 2 small onions
1 inch ginger/adrak
6-7 garlic flakes
¼ or ½ cup fresh coconut or dry coconut
1 tsp cumin seeds/jeera
1 tsp cumin seeds powder/jeera powder
3 cloves/lavang
1 inch cinnamon/dal chini
3 tbsp oil
2 cups rice
coriander leaves and fresh coconut for garnishing


slice the onions and capsicum.
make a smooth and fine paste of the tomatoes, ginger, garlic, coconut, green chillies, cinnamon, cloves, jeera powder.
clean and wash the rice. you can also soak the rice for 20-25 minutes.
in a pan heat oil or ghee.
fry the cumin seeds, bay leaves.
add the sliced onions and brown them.
now add the sliced capsicum and saute for 2-3 minutes.
measure the masala paste in a measuring cup and add it.
for 2 cups of rice you will need 4 cups of the paste.
if the paste yield is less then add water.
add salt and cover and cook the rice till its done.
garnish tomato rice with fresh grated coconut and chopped coriander leaves
serve tomato rice hot.


Rice - 1 cup
Lemon - 1 no
Dry red chilli -2
Mustard - ¼ tsp
Split black gram - ¼ tsp
Bengal gram - ½ tsp
Curry leaves - 5
Turmeric powder - ½ tsp
Salt - to taste
Oil - 1 tbsp
carrot - for garnish
Wash and cook rice. Even left over rice can be used.
Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too.
Now in the a pan heat a tbsp of oil, pop some mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves. (You can also add some peanuts.)
Add the turmeric powder, lemon zest and asafoetida and switch off. You can also add 1 tbsp of grated coconut for some added flavor.
Finally add the lemon juice and salt. Toss the rice with this till everything is well mixed.
Garnish with grated carrot and cilantro.
Serving Suggestion
Serve with spicy egg curry, potato curry or thuvayal.