Special Raw Mango Rice

Ingredients:

Raw Mango(grated)- 1 full mango medium sized
Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Raw or roasted ground nuts- 1 tbspn.
Curry leaves- a few
Salt to taste
Rice- 1 cup (cooked)

For Powdering:

Urad dhal- 2 tbsp
Red chillies- 5 to 6 (May change according to your taste)
Methi seeds- 1/2 tsp

Preparation:

Fry and powder the ingredients given for powdering and keep it aside. Cook rice and keep it aside. Make sure the rice doesn't stick with one another. If required spread the cooked rice on a plate and sprinkle little oil so that they don't stick with one another.Take a pan or kadai and add the oil. After the oil heats up add mustard seeds and allow it to splutter. As the mustard splutters, add ground nuts and curry leaves and fry until they splutter slightly. Now, add the grated mango and fry until the mango gets cooked and changes colour. Now add the powdered ingredients and fry well.

Finally add the cooked rice and mix well until all the mango mixture gets mixed well with rice. If required you can leave it in slow flame in the stove closed with a lid. Sprinkle some cut onions for extra garnering and serve with fried papads.

Yummy Coconut Rice

Ingredients:
Coconut- 1/2 cup (grated)
Rice- 1 cup
Oil- 1 tbsp (preferably coconut oil)
Channa dhal- 1 tsp
Urad dhal- 1 tsp
Groundnuts- 2 tsp (fried without salt)
Green chillies- 3 (finely chopped)
Curry leaves- few
Mustard seeds- 1/2 tsp
Asofeotida - a pinch
salt- to taste
Preparation:
Cook rice and keep it separately (make sure the rice doesn't stick to one another). Take a kadai and add oil to it. After it heats up add mustard seeds and allow it to splutter and add asofeotida, green chillies and curry leaves. Fry for a few seconds then add all the dhals and fry until they turn brown. But make sure they don't change color from brown to black. Then add the grated coconut and salt and fry until all the water in the coconut is dried up. Take it off from the gas and mix it with rice. You can store this powder in a container too and use it whenever necessary but make sure all the water is dried up. If you want you may add a few cashewnuts while frying as it may be attractive for children. Best to pack for children's lunch or snack box. This may accompany well with potato chips, papads or potato fries.

Lemon Rice

Ingredients:

Rice - 150 gms (cooked and kept seperately)
Lemon Juice- 2 tbsp
Salt to taste

For Tampering:

Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Ground nuts- 2 tsp
channa dhal (chick peas)- 1 tsp
Urad dhal- 1 tsp
Turemric powder- a pinch
Curry leaves- few
Corriander leaves- few
Green chillies- 2 to 3 (finely chopped)
Carrot (grated)- 1 tsp (if required)

Preparation:

Cook the rice and put in a large plate for cooling. Make sure the rice is not sticky. Take a small pan and add oil. When the oil heats up add mustard seeds and allow it splutters. Now add the channa dhal, urad dhal and ground nuts and fry until brown. Add the pinch of turmeric. Now add the green chillies and curry leaves to it and fry for a few seconds. Add the grated carrots and allow it to cook for some time. Add this tampering, lemon juice and salt to the cooled rice and mix well. Add corriander leaves on top and serve with potato fry or beans poriyal or even a simple pickle of your choice.

This also a prominent dish in many south Indian households. I don't really know whether everyone prepare the same way. But I learnt this from my mum as well as my mother-in-law and with a few variation of adding carrots and corriander leaves (for my son as he eats if it is colorful as well as it is nutritious) of my choice.