Vegetarian Rice Recipes / Indian Variety Rice Recipes / Lunch Box Rice Recipes / Indian Rice Recipes

Peanut Rice	Curd Rice	Poppy Seed Rice
Coconut Rice	Lemon Rice Spinach Rice	Puliyodharai
Dill Saffron Rice Herb Pulao Kale Rice	Cilantro Lime Rice Jeera Rice Watermelon Skin Biriyani	Peas Tofu Pulao Yellow Rice Dry Chinta Chiguru Puliyohara
Channa Pulao Cranberry Puliyohara Brinjal Rice Spaghetti Squash Pulao	Dosakaya Pulao Grapefruit Rice Tomatillo Puliyohara Radish Leaf Pulao	Coriander Leaf Pulao Vegetable Pulao Green Apple Puliyohara Bisi Bele Bath
Carrot Rice	Curry Leaf Rice	Ellu Sadam
Saffron Rice	Ulundu Sadam	Kashmiri Pulao
Fried Rice	Easy Vegetable Pulao	Vepampoo Sadam
Channa Pulao	Puli Sadam	Burnt Garlic Fried Rice

Kale Rice	Mint Rice In Instant Pot	Tomato Pulao
Mushroom Biriyani	Nei Choru	Coconut Milk  Rice/Brinji
Beetroot Leaves Pilaf	Avarakkai Pulao	Guthi Vankaya Biriyani

Mixed Beans Pulao	Samba Sadam	Garlic Pepper Rice
Mustard Rice	Pineapple Rice	Sambar Sadam
Koovil Puliyodharai

Bagara Rice	Tomato Rice	Mango Rice
Vangi Bath	Sprouted Methi Pulao	Peas Pulao
Mint Rice	Corn Rice	Arisi Paruppu sadam

Coconut Thogayal Recipe / Thengai Thogayal Recipe / Coconut Thokayal Recipe / Thengai Thuvaiyal / Kobbari Pachadi Recipe

Coconut Thogayal

Ingredients
Grated coconut-1/2 cup
Red chillies-2
Tamarind-a small piece
Urad dal -1tbsp
Small onion-2 (optional)
Salt to taste
Oil-1tsp
Hing-1/4tsp
Tempering
Oil-1tsp
Mustard,Urad dal,Channa dal-each 1/4tsp
Red chillies-1
Method
Heat oil fry urad dal,red chillies,onion &coconut till light brown in colour.
Add the tamarind,salt & hing fry for a minute.Switch off the stove & cool the mixture.
Grind this to a semi coarse paste,add very little water while grinding if needed.
Heat oil in a pan & temper it with above ingredients.
Pour it into the thogayal,mix & serve it with hot rice.

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Motichoor Ladoo Recipe / Motichur Ke Laddu / Motichoor Laddu Recipe / Mothichoor Ladoo / MothiChur Ladoo - How to make Motichoor Ladoo.

Step by step method/picture to make Motichoor Ladoo

Matichoor Ladoo

YIELDS: 18 Ladoos
Ingredients for the batter
Besan-1 cup
Finely powdered semolina/white rava/sooji-1tbsp
Water-1/2 cup +2tbsp
(water quantity may vary,depends upon the quality of besan & rava,Add accordingly)
Yellow or orange food colour -2 pinches
(Mix all above ingredients together,consistency will look like a dosa batter)
Ingredients for the sugar syrup
Sugar-1 cup
Water-1 cup
Rose essence-few drops
Cardamom powder-1/4tsp
Saffron strings few
Chopped pistachio & cashew nuts-each-1tbsp
(Boil sugar & water together to a one string consistency.Switch off the stove & add the rose essence,cardamom powder&saffron.)
Other ingredients
Oil-to deep fry
Ghee to grease your palm while rolling out balls
Boiling water-2tbsp

Motichoor Ladoo

Motichoor Ladoo

Method
Heat oil in a kadai,pour a ladle of mixture in the sieve which has round holes/boondhi ladle.
Rub it or tap it so that small balls of boondhi falls into the hot oil.
Fry them in medium high flame till its 3/4th done.Remove and keep it aside (do not fry the boondhi's till crisp).Repeat till you finish the batter.
Heat sugar & water in a pan,mix well till sugar has dissolved completely.
Boil the sugar syrup till it reaches to one string consistency.Switch off the stove ,add the cardamom powder,rose essence & saffron.
Add the chopped nuts to the boondhi.Pour the warm syrup into the boondhi.
Mix well till everything is combined.Now put this in a mixi or food processor,add 2tbsp of boiling water & pulse it for 1 or 2 times till its crushed.
Do not grind it too much it will become a paste.Transfer the mixture to a bowl.
Grease your hand with ghee & start to roll out into small balls.The ladoo will be a bit moist  later it will become firm.
Your yummy ladoos are ready to serve !
Note:
a) Do not fry the boondhi's till crisp.
b) Melon seeds can also be added.

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Beetroot Kurma / Beetroot Korma Recipe

Beetroot Kurma

Ingredients
Chopped beetroot-1/2
Chopped onion-1/4
Chopped tomato-1/2
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Ginger & Garlic paste-1/2tsp
Coriander leaves for garnish
Tempering
Oil-2tsp
Cloves-2
Cardamom-1
Bay leaf-1
Ingredients ground to a smooth paste
Coconut-3tsp
Fennel seeds-1tsp
Poppy seeds-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Add onions & fry till light brown.
Now add ginger/garlic paste,tomato & beetroot,fry for 2 minutes till raw smell goes disappears.
Add the dry ingredients one by one,add salt pour some water & cook till beetroots are soft.
Pour the ground masala & cook it in medium flame till the kurma is thick.
Garnish & serve hot with roti or rice.

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