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Lemon & Lime


Daanimma (Pomegranate) Daddojanam

Curd (soft curd) - 2 cups
Basmati Rice - 1 cup
Daanimma (pomegranate) fruit- 1
Ginger- 1/2 inch
Green chillies- 3
Salt- to taste

For seasoning:
Ghee-2 tbsp
Mustard seeds - 1/2 tsp
Urad dal- 1/2 tsp
Chana dal- 1/2 tsp
Cumin Seeds - 1/4 tsp
Dry red chillies - 4
Curry Leaves - 7
Chopped Coriander - 2 tsp

Boil milk, add lemon, and make curd in the usual way. Squeeze and drain water, but donít put under weight. Curd should not be sour or watery. Cook rice. When done, mix in the curd and add salt to taste. Cut ginger and green chillies into small pieces. Remove daanimma seeds (pick a fruit that will have ripe, sweet seeds) . Heat ghee in a pan and splutter the mustard seeds, add urad dal, chana dal, dry red chillies, green chillies, ginger, and curry leaves till it turns light brown. Mix spices with the curd and rice. Add sweet seeds of daanimma to it. Garnish with coriander leaves and offer.

Festival Rice

2 cups Basmati rice
1/2 cup seedless grapes
1/2 cup pineapple chunks
1 tbsp. ginger paste
1 tbsp. fresh mint paste
1 tbsp. fresh green coriander paste
a few cloves, cinnamon and cardamom
1/8 tsp asofoetida
4 tbsps. butter
Salt to taste
4 cups water

Wash and soak the rice in water for 10 to 15 minutes. Heat the butter in the cooker and fry the spices for a minute. Mix in the ginger paste and fry, then mix in the rice, mint paste, green coriander paste, seedless grapes, pineapple chunks and salt to taste. Pour the water in and pressure cook for 4 to 5 minutes only. Offer hot, garnished with tomato wedges.

Fried Rice with Mixed Fruits

1 cup Basmati rice
2 cups hot water
1 tsp Butter
1 tbsp ghee
Bay Leaf , small
1 tsp Cumin seeds
1 tsp Asofoetida
A few Cloves
Cinammon stick
Pinch of Saffron
Dried apricots 1/2 cup, diced
Roasted unsalted cashews 1/2 cup
Pistachio nuts 1/2 cup

Wash and drain rice. Heat butter and ghee in large pan. Add spices and fry, stirring, for 1 minute. Stir in rice until coated, then add water and saffron. Bring to boil, cover, reduce heat to very low. Steam 20 minutes or until water is absorbed. Add apricots, cover and cook over low heat for 10 minutes. Stir in cashews, sprinkled with pistachios, and offer.

Kashmiri Pulao

2 cups Basmati Rice
2 cups milk
1/2 cup cream
1 tsp. sugar
Salt to taste
1/2 tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup chopped mixed fruit (drained)
Sprinkle of rose water

Wash and soak rice for 15-20 minutes. Mix milk, cream, sugar, salt. Drain rice, set aside. Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. Allow to splutter. Add rice and fry in ghee for 2 minutes. Add milk, cream, mixture. Add 1 cup water. Bring to a boil. When boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate. Mix in fruit very gently. Sprinkle few drops of rose water.

Mango Rice

1 Cup Rice
1 inch piece Ginger
2 Green chilis
Salt to taste
2 tsp ghee
1 tsp Mustard seeds
Sprig fresh Curry leaves
1/4 Cup Peanuts

Cook the rice, set aside and let cool. Chop ginger and green chillis finely. Peel and grate the raw mango. Heat ghee in a pan, and add all the seasonings. Fry for a minute then add ginger, chilies and shredded mangoes. .Stir for a few minutes till the mango gets cooked. Remove from the flame. Mix it with rice and serve hot or cold.

Mango Peanut Rice

1.5 cup Basmati rice
1.5 cups grated raw mango
4 tbsp peanuts
Salt to taste

For Masala: 1.5 tsp mustard seeds
1/2 tsp asafoetida powder
4 red chillies
1 green chilly
1/2 tsp turmeric powder
1/2 cup grated coconut

3 tbsp oil
1 tsp mustard seeds
1 tsp urad dhal
1 tsp channa dhal
1 red chilli
A few curry leaves

For Garnish:
1 tbsp finely chopped coriander leaves

Cook the rice and set it aside to cool. Grind the masala ingredients to a fine paste, adding half the grated mango. Heat 3 tbsp oil, add all the ingredients for seasoning. When mustard seeds splutter, add the peanuts. When the dals and peanuts turns golden, add the remaining grated mango. Cook for a few minutes on a medium heat till the mango is done. Add ground masala and cook for a few more minutes. Remove from heat and set aside. In the meantime, to the cool rice, stir in the cooked masala little by little, till the masala blends with the rice. Garnish the mango rice with the finely chopped coriander leaves.

Muglai Fruit Pulao

1 cup Basmati rice
1 cup milk
1 cup water
1 cup mixed diced fruits
1 piece cinnamon
1 bay leaf
2 cardamom
1 tsp raisins
Ĺ tsp asofoetida
1 1/2 tbsp ghee
1 1/2 tsp sugar

Grind to paste:
1" piece ginger
5 cashew nuts
5 almonds
2 tsp poppy seeds

Wash, soak and drain rice. Heat ghee and fry cardamom, bay leaf and cinnamon. Add rice and fry for a minute or two. Add hot milk and boiling water with sugar, asofoetida and ground paste and cook till done. Sprinkle with salt and allow it to cool. Grains should be separate and not mushy. Add dry fruits and raisins to rice. Mix gently and offer hot.

Pineapple Kesaribath

Sooji (farina) 1 cup
Sugar 1 1/4 cup
Ghee 1/2 cup
Milk 1/2 cup
Water 1 cup
Powdered Cardamom 1
Powdered Clove 1
Cashews 1 tbsp
Raisins 1 tbsp
Pineapple grated 1/2 cup
Saffron 1 pinch
2 tbsp milk

Heat 3 tbsp ghee in a shallow frying pan add cashews and raisins fry till golden, remove from pan and set aside. Add sooji to the remaining ghee and fry on a low heat till light brown and set aside. Bring milk and water to rolling boil, add saffron dissolved in milk, and add 2 tbsp ghee. Then add sooji, cardamom, clove, cashews and raisins, slowly stirring the mixture to prevent the formation of lumps. Keep stirring to break any lumps. Reduce heat. Cook 2-3 mins. When all the water has been absorbed, add sugar, remaining ghee, grated pineapple. Stir well until traces of ghee began to show at the sides. Turn off the heat and keep it covered for few minutes.

Saffron Pilaf with Apricots & Almonds

1/2 stick (1/4 cup) butter
1/8 teaspoon saffron
1/4 teaspoon ground cloves
1 1/2 cups Basmati Rice
3 cups vegetable stock
ľ tsp. asofoetida
1/2 cup dried apricots, quartered (3 ounces)
1/4 cup dried currants
1/2 cup slivered almonds (2 ounces), toasted

Melt butter in heavy medium saucepan over medium heat. Add ground saffron and cloves and saute for a minute. Add rice and stir to coat grains. Mix in vegetable stock, asofoetida, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season with salt and pepper: