Tomato Rice

Ingredients
Basmathi Rice 2 cups
Tomatoes 3big
Onions 1 big
Green chillies 3 to 4
Ghee3 to 4 tbs
Cardamoms 2
Bay leaf 1
Cinnamon  1 small
Coriander leaves

Method
Wash and soak rice for 15 minutes.
Boil the tomatoes in water .
Remove from water and peel the skin and grind to smooth paste.
Mix water into tomato paste to measure 4 cups of water.
Cut onions and green chillies lengthwise.
Heat Ghee in rice cooker fry Cardamoms, Cinnamon, Bay leaf.
The add onions and green chillies and fry till onions turn into light brown color.
Add tomato water in rice cooker.
Once water starts boiling then add rice , salt  and mix well.
Cook till  the rice well cooked.
Garnish with coriander leaves.
Serve the tomato rice along with Raitha.

Coconut Rice

Ingredients
Rice 2 cups
Grated Coconut  1 cup
Carrots 2
Green chillies 3 to 4
Salt to taste
Coriander leaves
Seasoning
Oil 3 to 4 tbs
Mustard seeds 1/4 tsp
Urad  dal 1/4 tsp
Channa dal 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Peel carrot skin and make into medium size pieces.
Cook rice and carrots together in rice cooker.(put few drops of ghee while cooking the rice.)
Once cook the rice then keep it aside to cool.
Heat oil in a small kadai add dry red chillies, mustard seeds. once it splutter add urad dal, Channa dal, cumin seeds , curry leaves and green chillies.
Once it fry well then add into the cooked rice along with grated coconut and mix very well.
Garnish with coriander leaves.
Note- you can even add peas along with carrots.

Coriander Rice

Ingredients
Chopped Coriander 1/2 cup
Basmathi rice  1 cup
Garam masala powder 3 tbs
Sal to taste
Oil 4 tbs
Channa Dal 4 tbs
Cashew nuts 1 tbs

Method
Cook the washed basmathi rice  and keep it aside.
In a bowl  add both chopped coriander leaves and rice by layers and close the lid for 10 mins.
Heat oil in a small kadai fry channa dal.
After 10 mins add salt ,garam masala powder, fried channa dal and mix it well.
Garnish cashews and serve with raitha or choice of any curry.