Carrot Lemon rice - Spinach Lima Beans rice - Coconut rice

I had some left over rice cooked for yesterday's dinner. Didn't want to waste it and also I was not in a mood for long cooking hours. So thought of adding few veggies and some flavor to the left over rice and made it into a delicious colorful variety rice for our lunch. A plate of colorful variety rice will always be perfect with some raita, chips or appalam. I didn't want to make the usual lemon rice or puliyodharae. So just modified the usual stuff to add extra flavors and so came our lunch plate with Carrot lemon rice, spinach Lima bean rice, coconut rice. It was a perfect combo of tangy-spicy-rich rice dishes.

Things needed for Carrot lemon rice
Cooked rice - 1 Cup
Carrot puree - 2 Tbsp
Lemon juice - 1 Tbsp
Salt - To taste
For seasoning
Tumeric powder - a pinch
Dry red chilly - 2 nos.
Cumin seeds/Jeera - 1/2 Tsp
Mustard seeds/Kadugu - 1/4 Tsp
Peanuts - 1/2 Tbsp ( Crushed)
Bengal gram dal/ Kadalai paruppu - 1 Tsp
Oil - 1 Tsp

Heat oil in a pan, add all the items listed under 'for seasoning' and fry until the peanuts are golden brown. Add lemon juice, carrot pulp and let the mixture boil for few minutes. Now add the cooked rice adjust for salt and turn off the heat. Simple yummy tangy carrot lemon rice is ready to be served.

Things needed for Spinach Lima beans rice

Cooked rice - 1 Cup

Lima beans - 1/2 Cup ( I used frozen beans)

Spinach - 1/4 Cup ( Chopped)

Salt - To taste

For seasoning

Dry red chilly - 2 nos.

Cumin seeds/Jeera - 1/2 Tsp

Garam masala - 1 Tsp

Oil - 1 Tsp

Heat oil in a pan, add all the items listed under 'for seasoning' and let the seeds sizzle. Add Lima beans, spinach and cook the mixture till the veggies get cooked without letting them turn mushy. Now add the cooked rice adjust for salt and turn off the heat. Spicy healthy spinach Lima beans rice is ready to be served. The flavors of garam masala together with the beans makes the rice taste great.

Things needed for Coconut rice

Cooked rice - 1 Cup

Coconut - 1/4 Cup ( Grated)

Salt - To taste

For seasoning

Dry red chilly - 2 nos.

Cumin seeds/Jeera - 1/2 Tsp

Mustard seeds/Kadugu - 1/4 Tsp

Peanuts - 1/2 Tbsp ( Crushed)

Urd dal/ Ulutham paruppu - 1 Tsp

Oil - 1 Tsp

Heat oil in a pan, add all the items listed under 'for seasoning' and fry until the peanuts are golden brown. Add coconut and fry for few minutes. Now add the cooked rice adjust for salt and turn off the heat. Yummy light coconut rice is ready to enjoyed. This is the usual coconut rice, I haven't made any additions to this rice because its one of my son's favorite. Its the only rice which makes feeding easier with my 16 month old.. :)

All these three rices goes to PJ's Scrumptious delights from leftovers event.