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Variety Rice Platter
Variety Rice Platter

Before you jump to Variety Rice Platter recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to variety rice platter recipe. You can cook variety rice platter using 90 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to cook Variety Rice Platter:
  1. Provide . Curd Rice -
  2. You need 1/2 cup rice, cooked till soft and mushy
  3. Provide 1 cup yoghurt, whisked
  4. Take 1 tbsp. oil
  5. Use 1/2 tsp. mustard seeds
  6. Take 1-2 whole dry red chilies, broken
  7. Use 2 tbsp. roasted peanuts
  8. Use 1 sprig curry leaves
  9. Take 1 tsp. urad dal (split black gram)
  10. You need to taste salt
  11. Provide 1 tsp. coriander leaves, chopped
  12. Provide 1 tsp. gun powder / idli podi (opt)
  13. Use . Lemon Rice -
  14. Take 3 cups cooked rice
  15. You need 2 tbsp. oil
  16. Provide 1/2 tsp. mustard seeds
  17. Get 1 whole dry red chilli
  18. Provide pinch asafoetida (hing)
  19. Provide 1 tsp. urad dal (split black gram)
  20. Get 1 tbsp. chana dal (Bengal gram)
  21. Prepare 1 green chilli, chopped
  22. Use 2 tbsp. roasted peanuts
  23. Take 1/2 tsp. red chilli flakes (opt)
  24. You need 1 sprig curry leaves
  25. You need 1/2 or to taste lemon juice
  26. Get to taste salt
  27. You need 1/2 tsp. turmeric powder
  28. Provide 1 tsp. coriander leaves, chopped
  29. Get . Podi Rice -
  30. Provide 2 cups cooked rice
  31. Take 2-3 tbsp. any idli podi (gunpowder)
  32. Prepare to taste salt
  33. Prepare pinch turmeric powder (opt)
  34. Get 2 tbsp. ghee
  35. Use 1 tsp. mustard oil
  36. Get pinch asafoetida
  37. Prepare 1-2 sprigs curry leaves
  38. You need 1-2 dry red chilies
  39. Get 1 tsp. urad dal (split green gram)
  40. Take 1 tbsp. coriander leaves, chopped
  41. Provide . Coconut Rice -
  42. Use 2 cups cooked rice
  43. Prepare 1/2 cup fresh grated coconut
  44. Take 2 tbsp. oil
  45. Provide 1 tsp. mustard seeds
  46. Use 1/2 tsp. cumin seeds
  47. Provide 1-2 dry red chilies, broken
  48. Take pinch asafoetida
  49. Take 1-2 fresh red / green chilies
  50. Get 1 sprig curry leaves
  51. Take 1 tsp. ginger, grated
  52. You need 1 tsp. urad dal (split black gram)
  53. Prepare 2 tbsp. roasted peanuts / cashew nuts
  54. Prepare to taste salt
  55. You need 1-2 tbsp. coriander leaves, chopped
  56. Get . Eggplant Rice -
  57. Prepare 2-3 long eggplants, chopped
  58. Provide 2-3 tbsp. oil
  59. Prepare 1 tsp. mustard seeds
  60. Get pinch asafoetida
  61. You need 1-2 sprigs curry leaves
  62. Use 1-2 dry red chilies
  63. Prepare 1 tsp. urad dal (split green gram)
  64. You need 1 onion, chopped
  65. Provide 1 tsp. ginger, chopped
  66. Provide 1 tsp. garlic, chopped
  67. Prepare 1-2 green chilies, slit
  68. Use to taste salt
  69. Provide 1/2 tsp. turmeric powder
  70. Get 1 tsp. sambar powder
  71. Use 1 tsp. red chilli powder
  72. Provide 2-3 cups cooked rice
  73. Take 1 tbsp. coriander leaves, chopped
  74. Get . Tomato rice -
  75. Use 2 cups cooked rice
  76. Get 2-3 tomatoes, chopped
  77. Use 2 tbsp. oil
  78. Get 1 tsp. mustard seeds
  79. Get pinch asafoetida (hing)
  80. Provide 1 tsp. urad dal (split black gram)
  81. Take 1 tbsp. chana dal (Bengal gram)
  82. Take 1 onion, chopped
  83. Prepare 2-3 garlic cloves, chopped
  84. Get 1 " ginger, chopped
  85. Get 2 fresh chilies, chopped
  86. Provide 1 sprig curry leaves
  87. Prepare to taste salt
  88. You need 1/2 tsp. turmeric powder
  89. Get 1 tsp. sambar powder (opt)
  90. Prepare 1 tsp. coriander leaves, chopped
Steps to make Variety Rice Platter:
    1. Curd Rice - - Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chillies, mustard seeds and urad dal.
  2. After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. Serve, garnished with coriander leaves and a sprinkle of gunpowder.
    1. Lemon Rice - Heat oil and temper with red chilli and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, and curry leaves. Saute till the dals change colour.
  4. Now add the turmeric powder and green chilies and saute for a few seconds. Add the cooked rice, salt, lime juice, chilli flakes and fried peanuts. Fry for 2 minutes on a low flame. Serve, garnished with coriander leaves.
    1. Podi Rice - Heat ghee in a pan and temper with red chilies and mustard seeds. after it stops spluttering, add the curry leaves, urad dal and asafoetida.
  6. Saute for a few seconds and then add the rice, turmeric powder, salt and podi. Stir fry for 2 minutes and switch off the flame. Serve, garnished with coriander leaves.
    1. Coconut Rice - Heat oil and temper with red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the ginger, curry leaves, fresh chilies, urad dal and asafoetida. Saute for a few seconds.
  8. Now add the coconut and stir fry for a few seconds. Then add the cooked rice, salt and peanuts. Mix everything well and saute for a minute. Switch off the flame.
  9. Garnish with coriander leaves. Serve for breakfast, brunch or for lunch / dinner along with few chips and pickle.
    1. Eggplant Rice - Heat oil in a pan and temper with mustard seeds and fry red chilies. After it stops spluttering add the curry leaves, urad dal and asafoetida. Saute for a few seconds more.
  11. Add the chopped onion, garlic, ginger and green chilies. Stir fry till light brown. Now add the eggplants and rest of the dry spices.
  12. Saute till the eggplants turn tender. Add the cooked rice and combine everything well. Stir fry for 2- minutes. Switch off the flame and serve, garnished with coriander leaves.
    1. Tomato Rice - Heat oil and temper with the mustard seeds. After it stops spluttering, add the asafoetida, urad dal and chana dal and saute till it changes colour.
  14. Then add the onion, garlic, ginger, curry leaves and fresh chilies and fry till light brown. Add the chopped tomatoes and turmeric powder and fry on low flame till the tomatoes are well mashed up.
  15. Next add the cooked rice, salt and sambar powder. Mix well so it is well coated with the spices. Stir fry for 2-3 minutes. Serve, garnished with coriander leaves.

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