Dill and Peas Pulao......

Ingredients:

Rice 1 1/2 cups
Fresh or Frozen Peas 1 cup
Dill Leaves 1/4 cup
Garlic 3 pods
Cloves 3
Green Cardamom 1
Cinnamon 1 inch stick
Coriander Powder 1 tsp
Onion 1
Green Chiles 2
Broken Red Chiles 3
Salt to taste
Oil 2 tbsps

Method of preparation:

Wash rice thrice with water, strain and keep aside.
Wash and finely chop dill leaves.
Remove stems, wash and slice green chiles.
Peel and slice the garlic.
Peel and finely chop onion.

Heat oil in heavy pot or in rice cooker over medium high heat.
Add garlic, cloves, cardamom, cinnamon, red chiles, green chiles, and onion.
Stir until onion turns little brown.
Add rice, fresh peas (if using), coriander powder, dill, 3 cups of water and salt.
Cook covered until almost done.
Add frozen peas (if using) at this stage and cook for 5 more minutes.
Serve hot with any raita.

Notes: Make sure not to add anything that has strong flavor other than dill leaves.

Chayote Rice......

Benguluru Vankaya Annam

Ingredients:

Chayote (benguluru vankaya) 1
tamarind juice 1tsp

Without oil fry until light brown and make powder out of the below 3 ingredients.

urad dal 1 tbsp
chana dal 1 tbsp
dry coconut 1/2 tsp

With little oil fry until light brown the below ingredients into smooth powder.

Mustard seeds 1/2 tsp
cumin seeds 1/4 tsp
pea nuts 1tsp
corriander seeds 1/4 tsp
fenugreek seeds 1/4 tsp
cinnamon 1/2 inch
cloves 2
black pepper 3
red chillies 1-2

Method of preparation:

Remove the seed of washed chayote(benguluru vankaya) and cut into small cubes.
Heat 1tsp of oil and cook covered the cubes until done.
Cook 2 cups of rice in 4-5 cups of water in cooker.
Cool the rice and add both the powders,tamarind juice and chayote cubes. Mix well and serve with lemon and curd.

Notes: You can vary the proportions of spices or remove some if you dont like. Or you can just add red chilli and pepper powder to the first ground powder with little tamarind juice and mix to rice.

Curry Leaves Rice.........

Karivepaku Annam

Ingredients:

Curry leaves 20-30 leaves
Green chillies 3
Salt to taste
Oil 1 tbsp
Cooked white rice 4 cups

Method of preparation:

Wash curry leaves, remove ends and wash green chillies.
Grind curry leaves, green chillies, salt into smooth paste adding little water.
Heat oil in a pan, add above ground curry leaves paste and saute for a minute.

Mix the rice thoroughly with the above fried curry leaves paste.
Serve immediately with a squeeze of lemon.

Notes: The curry leaves rice dries quickly.
Best if prepared with tender curry leaves.