firstly, in a large kadai heat 2 tbsp oil. add 2 tbsp peanut and roast on low flame.

one the peanuts turn crunchy, move to a side of the kadai.

in the oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, few curry leaves, 1 dried red chilli and pinch hing.

splutter the tempering.

now add 1 inch ginger, 2 chilli and ¼ tsp turmeric. saute on low flame until the spices turn aromatic.

further, add 3 cups cooked rice, ½ tsp salt and mix well.

turn off the flame and add 2 tbsp coriander, 2 tbsp lemon juice.

finally, enjoy lemon rice with chutney or papad.

firstly, in a large kadai heat 2 tbsp ghee.

splutter 1 tbsp cumin and 1 dried red chilli on low flame.

now add 3 cups of cooked rice and ½ tsp salt.

mix well making sure not to break the rice.

finally, add 2 tbsp coriander and enjoy jeera rice with dal or curry.

firstly, add 2 tbsp ghee, 1 bay leaf, 3 cloves, 2 pods cardamom, 1 inch cinnamon and 1 tsp cumin. saute until the spices turn aromatic.

now add 10 cashews and roast until they turn crunchy.

further add ½ onion, ½ tsp ginger garlic paste and saute until onions shrink.

add 1 tomato, 2 tbsp coriander, few curry leaves, 1 dried red chilli and cook until the tomatoes turn soft and mushy.

additionally, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.

saute well making sure the spices are well combined.

further, add 3 cup of cooked rice and mix well.

cover and simmer for 5 minutes or until the flavours are well absorbed.

finally, add 2 tbsp coriander and enjoy tomato rice with raita.