Red Beetroot Pilaf

Ingredients:
1 small beetroot (peeled and grated)
1.5 cups basmati rice
3 cups water
1 tablespoon oil( vegetable, peanut, corn or canola oil)
1 bay leaf
3 cloves
1 stick cinnamon
2 cardamom
¼ tsp cumin seeds
½ small onion
1 tsp grated  ginger
1-2 green chilies
¼ cup cashew nuts
Salt to taste

Method:

1. Heat oil in a vessel, add the whole spices (bay leaf, cinnamon, cloves, cardamom, cumin seeds) , cashews and curry leaves. After few seconds, add the onions, ginger, garlic and green chilly, sauté them until the onions are transparent.

2. Add the beets and sauté for some time.  Season with salt. Wash and add the rice, stir it.  Add water and let it boils. Once the water starts to boil, reduce the flame, cover and cook until the rice is done.

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White Coconut Rice

Ingredients

2 cups basmati rice

3 tablespoons coconut oil (or vegetable oil)

6 dried red chilies, torn into 1/2-inch pieces

1 1/2 teaspoons channa dal

1 1/2 teaspoons Urad Dal

1 teaspoon brown mustard seeds

15 fresh curry leaves

1/4 teaspoon asafoetida powder

1 3/4 cups freshly grated coconut

2 tablespoons chopped fresh cilantro

¼ cup cashew nuts

Salt to taste

Method
1. Wash the rice well and cook until tender in a rice cooker or by the absorption method.

2. While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.

3. Add the curry leaves, salt, asafetida, cashews  and coconut, and stir and fry for a minute or two before reducing heat.

4. Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.

5. As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.

6. Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

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Green Spinach Rice

Ingredients

2 cups rice,

2 cups spinach (finely chopped)

2 cups coriander (finely chopped)

1 cup onion (finely chopped)

1 cup boiled green peas,

2 teaspoons cumin seeds

4 cups warm water

1 tablespoon Lemon Juice

2-3 tablespoon oil

2 green chilies (optional)

4-5 garlic cloves

¼ inch ginger piece

¼ cup cashews

Salt as per taste

Method

1. Grind chilies, garlic and ginger to paste.

2. Put warm water in a rice cooker. Add rice into it and steam it till the rice is done.

3. Spread the rice on a plate and keep aside to cool.

4. Heat oil in a pan. Add cumin seeds. When they crackle pop, add onion. Sauté for 2 minutes.

5. Add ginger-garlic paste. Stir for 2 minutes.

6. Add spinach, coriander,  green peas and cashews. Sauté for 2 minutes.

7. Add lemon juice. Add and mix the cooked rice well. Cover the pan.

8. Steam the rice on a low flame for 2 minutes. Ready to serve.

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