Cookd brings you the 5 #EasyRecipes that you can make for lunch. The menu includes; brinjal rice, raw mango rice, lemon rice, coconut rice and jeera rice. Try out this #VarietyRiceRecipes for lunch and share your feedback with us.
Brinjal Rice Recipe:
Rice – 1 Cup
Water – 2 ½ Cups
For the Masala Powder:
Coriander Seeds – 1 tsp
Dried Byadgi Chili – 4 nos
Cinnamon – 1 inch
Cloves – 3 nos
Cardamom – 2 nos
White Urad Dal – 1 tsp
Chana Dal – 1 tsp
Methi/ Fenugreek Seeds – ½ tsp
Black Peppercorns – 10 nos
Cumin Seeds – ½ tsp
Poppy Seeds – ½ tsp
Coconut (grated) – 1 tbsp
Other Ingredients:
Tamarind – ½ Lemon sized
Oil – 2 tbsp
Mustard Seeds – ½ tsp
Chana Dal – ½ tsp
White Urad Dal – 1 tsp
Curry leaves – 20 nos
Asafoetida – A pinch
Onion (sliced) – ½ Cup
Brinjal (1-inch cubes) – 2 Cups
Turmeric Powder – ¼ tsp
Salt – ½ tsp + 1 tsp
Water – ¼ Cup
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Raw Mango Rice Recipe:
For the Rice:
Rice – 1 Cup
Water – 2 ½ Cups
Salt – ½ tsp
Other Ingredients:
Raw Mango (grated) – 1 no
Oil – 2 tbsp
Mustard Seeds – ½ tsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Curry Leaves – 20 nos
Green Chilli (chopped) – 1 tbsp
Salt – ¾ tsp
Water – ½ Cup
Jaggery – 1 tsp
For the Dry Masala:
Dried Red Chilli – 3 nos
Fenugreek Seeds – ½ tsp
White Sesame Seeds – 1 ½ tsp
Asafoetida Powder – A Pinch
Cumin Seeds – ½ tsp
Peanuts – 2 tbsp
Coconut (grated) – 3 tbsp
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Lemon Rice Recipe:
Cooked Rice – 3 Cups
Gingelly Oil – 2 tbsp
Peanuts – 2 tbsp
Mustard Seeds – ½ tsp
Dried Red Chilli – 2 nos
Split Urad Dal – ½ tsp
Chana Dal – ½ tsp
Green Chilli (chopped) – 1 tbsp
Curry Leaves – 20 nos
Asafoetida / Hing Powder – A Pinch
Salt – 1 tsp
Turmeric Powder – ¼ tsp
Sugar – ¼ tsp
Lemon Juice – 2 tbsp
Coriander Leaves (chopped) – 1 tbsp
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Coconut Rice Recipe:
Rice – 1 Cup
Water – 2 ½ Cups
Coconut Oil – 1 tbsp
Mustard Seeds – ¼ tsp
Urad Dal – 1 tsp
Chana Dal – 1 tsp
Cashew – 10 nos
Green Chilli (slit) – 1 no
Dried Red Chilli – 1 no
Curry Leaves – 10 nos
Ginger (finely chopped) – ½ inch
Grated Coconut – 1 ½ Cups
Asafoetida (Hing) – ¼ tsp
Salt – ¾ tsp
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Jeera Rice Recipe:
Basmati Rice – 1 cup
Water – 1 ½ cups
Ghee – 1 tbsp
Bay Leaf – 1 no
Cinnamon – 1 inch
Cloves – 2 nos
Cumin Seeds – 1 tsp
Green Chilli (Finely Chopped) – 2 nos
Salt – ¾ tsp
Coriander Leaves – 1 tbsp
Check out the comments for cooking instruction
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