Mango Rice
Servings - 2 - 3
INGREDIENTS

Washed rice - 350 grams
Water - 500 milliliters
Water - 1.5 litres
Oil - 1 teaspoon
Salt - 1 teaspoon
Raw mangoes - 200 grams
Peanuts - 1 tablespoon
Dry red chili - 2
Green chili - 1 tablespoon
White sesame seeds - 1 teaspoon
Jaggery - 1 teaspoon
Coconut - 25 grams
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
White lentils - 1 teaspoon
Split bengal gram - 1 teaspoon
Dry red chili - 2
Peanuts - 40 grams
Asafoetida - 1/4 teaspoon
Curry leaves - 10 - 12
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
PREPARATION
1. In a bowl, add 350 grams washed rice, 500 milliliters water and soak for 15 minutes.
2. Take a heavy skillet, add 1.5 litres water, 1 teaspoon oil, 1 teaspoon salt and stir well.
3. Then, add the soaked rice and mix it well.
4. Bring it to a boil.
5. Remove it from heat and drain the rice. Keep aside.
6. Take 200 grams raw mangoes and cut it into pieces.
7. In a blender, add 200 grams raw mangoes, 1 tablespoon peanuts, 2 dry red chili, 1 tablespoon green chili, 1 teaspoon white sesame seeds, 1 teaspoon jaggery, 25 grams coconut and blend it into a paste.
8. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 1 teaspoon split bengal gram, 2 dry red chili, 40 grams peanuts, 1/4 teaspoon asafoetida, 10 - 12 curry leaves and stir for 2 - 3 minutes.
9. Add 1/4 teaspoon turmeric and stir again.
10. Then, add the blended paste and mix it well.
11. Add 1 teaspoon salt and mix it well.
12. Cook for 3 - 5 minutes on medium heat.
13. Now, add the boiled rice and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Garnish with curd.
16. Serve.
Pineapple Fried Rice
Servings - 2 - 3
INGREDIENTS
Butter - 2 tablespoons
Garlic - 1 tablespoon
Turmeric - 1/2 teaspoon
Salt - 1/2 teaspoon
Carrot - 60 grams
Green beans - 55 grams
Pineapple - 250 grams
Eggs - 4
Black pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Butter - 2 tablespoons
Garlic - 1 teaspoon
Cooked rice - 400 grams
Butter - 1 tablespoon
PREPARATION
1. Heat 2 tablespoons butter in a pan, add 1 tablespoon garlic and saute till it turns golden brown in color.
2. Add 1/2 teaspoon turmeric and stir well.
3. Now, add 1/2 teaspoon salt and stir again.
4. Then, add 60 grams carrot, 55 grams green beans and mix it well.
5. Cook for 5 - 7 minutes or till the veggies are cooked.
6. Add 250 grams pineapple and mix it well.
7. Cook for 2 - 3 minutes. Turn off the heat and keep aside.
8. In a bowl, add 4 eggs, 1/4 teaspoon black pepper, 1/4 teaspoon salt and mix it well.
9. Heat 2 tablespoons butter in a another pan, add 1 teaspoon garlic and saute till it turns golden brown in color.
10. Add 400 grams cooked rice in it and mix it well. Place the rice in one side off the pan.
11. Add 1 tablespoon butter and the egg mixture in it.
12. Cook the egg well and mix it with rice.
13. Now, add the cooked veggies in it and mix it well.
14. Cook for another 2 - 3 minutes.
15. Serve hot.
