Yellow Tamarind Rice

Yellow tamarind rice is something which I grew up eating more often than not since school days from India. If you have left over rice and the following ingredients, this the quick preperation which is very tangy, spicy and nutty. It is also very healthy since it contains turmeric which contains lot of anti-septic properties. In fact this is considered staple food of Andhra Pradesh, a state in South India.

Cooking
Ingredients:

1. 1 Four inch tamarind - shelled
2. 1 tbsp Olive oil
3. 1 tsp Turmeric powder
4. 1 tsp Mustard seeds
5. 1 tsp Cumin seeds
6. 10 Green chilies
7. 5 Curry leaves
8. 4 cups White rice
9. 1 tsp Salt or as needed
10. ½ lb Shelled peanuts

Preparation:
Step 1:

1. Cook the rice till al dente and spread it on a plate or a container to cool it. Left over rice is best for this dish.
2. Roast peanuts on low medium heat till they are release oils and get a shiny sheen on them. This takes about 5 - 7 minutes.
3. In a small container add a cup of water and washed shelled tamarind. Heat it in microwave for about 4 - 6 minutes so that the tamarind pulp dissolves into the water. Let it sit aside for couple of minutes after which squeeze the tamarind pulp out into the water. If tamarind is not available substitute with ½ cup Worcestershire sauce.
4. In a big pan heat oil to medium or 375 and add mustard seeds.
5. When the seeds start to sputter add cumin seeds, curry leaves, green chilies and peanuts. When adding curry leaves be sure to cover with lid.
6. Stir for few minutes and then add the tamarind juice (or Worcestershire sauce). You may discard the strings, seeds and skin.
7. Cook till the liquid reduces by 1/3rd and then add the cold rice.
8. Add turmeric, salt and stir intermittently for next 5 minutes.
9. Turn off heat and wait for few minutes and then serve with chutney (optional).
   

Lemon Rice

If you mainly have lemons at home then Lemon Rice is something which even people who never cooked in life can really make a very delicious one out of it. This is also been a regular in our lunch boxes during our school times or in college. Easy to make, less messy to eat and very light. It will mainly be appreciated by people who line the tangy lemon flavor.

Cooking

Ingredients:

1. 2 Lemons
2. 1 tbsp Olive oil
3. 1 tsp Turmeric powder
4. 1 tsp Mustard seeds
5. 1 tsp Cumin seeds
6. 10 Green chilies
7. 5 Curry leaves
8. 4 cups White rice
9. 1 tsp Salt or as needed

Preparation:
Step 1:

1. Cook the rice and spread it on a plate or a container to cool it. Left over rice is best suited for this dish.
2. In a big pan heat oil to medium or 375 and add mustard seeds.
3. When the seeds start to sputter add cumin seeds, curry leaves and green chilies.
4. Stir for few minutes and then add the cold rice.
5. Add turmeric, salt and stir intermittently for next 5 minutes.
6. Before turning off the heat, squeeze the lemons juice as needed (mostly 1 is enough).
7. Turn off heat and wait for few minutes and then serve with chutney (optional).

Coconut Rice

Many of the south asians are big fans of coconut and use it in many forms in the diet. It is a healthy inclusion too. You dont need any big ingredients list for this dish and is a very good dish with kids because of its sweet taste of coconut. We loved eating it with a chutney and would compete for the last morsel.

Cooking
Ingredients:

1. ½ lb Grated coconut
2. 1 tbsp Olive oil
3. 1 tsp Turmeric powder
4. 1 tsp Mustard seeds
5. 1 tsp Cumin seeds
6. 10 Green chilies
7. 5 Curry leaves
8. 4 cups White rice
9. 1 tsp Salt or as needed

Preparation:
Step 1:

1. Cook the rice and spread it on a plate or a container to cool it. Left over rice is best for this dish.
2. In a big pan heat oil to medium or 375 and add mustard seeds.
3. When the seeds start to sputter add cumin seeds, curry leaves and green chilies.
4. Then add turmeric powder and then the coconut powder.
5. Stir for few minutes and then add the cold rice.
6. Add salt and stir intermittently for next 5 minutes.
7. Turn off heat and wait for few minutes and then serve with chutney (optional).

Mixed vegetable rice

Cooking
Ingredients:

1. ½ pkt Mixed stir fry vegetables
2. 2 tbsp Olive oil
3. 2 tsp Mustard oil
4. 1 tsp Fresh ground black pepper
5. 3 cups One day old rice
6. 1 tsp Salt or as needed
7. 2 tsp Low sodium soy sauce
8. 1 tsp Worcestershire sauce

Preparation:
Step 1:

1. Stir fry the vegetables for 8 – 10 minutes in olive oil.
2. Add mustard oil and the stale rice (if no stale rice, substitute with few hours refrigerated).
3. Mix them for 2 minutes and add Soy, Pepper, Worcestershire and salt.
4. Garnish with chives and serve hot in a bowl