Curd Rice

Well, curd rice has been vaunted to be the ultimate 'comfort food'. Well, it is comfortable to eat, especially if you like curd a lot :)

• Cook rice, and while cooking use a little bit excess water. You want the rice to be as mashed up as possible. To serve as an indicator, the usual amount we take in cooking rice is twice the rice. 2 cups of water for 2 cups of rice. Use 3+ cups here instead, per each cup of rice. 
• Heat oil/ghee, fry your usual motley mixture - mustard seeds, curry leaves, red chillies, urang dal, grated carrots, green chillies, ginger, cumin seeds etc etc - what all that spark your imagination right at that point.
• Add this fried motley mixture along with curd with the rice and thoroughly mix it up.
• Garnish with coriander leaves.
• Eat till you feel comfortable enough!

Tomato Rice

Ingredients:

Boiled rice
Tomatoes
Cooking oil
Mustard
Curry leaves
Salt, Chilly powder and Turmeric powder
Coriander leaves
For Paste: Ginger, Garlic, Cardamom, Cinnamon,  Clove

Preparation:

1. Make a paste out of ginger, garlic and the spices together.
2. Chop tomatoes and keep aside
3. Heat oil, fry mustard seeds and curry leaves. Add the paste. Fry till the aroma rises
4. Add chopped tomatoes, salt, chilly powder and turmeric.
5. Stir well, and keep on flame until well cooked.
6. Once cooked, remove from flame and mix the boiled rice thoroughly.

Serve hot!
:)

Tender Coconut Pudding

Tender Coconut Pudding

Ingredients

• Tender Coconut, fresh- scopped from 2 coconuts
• Tender coconut water- 1 cup, to melt agar-agar
• Agar-Agar or China Grass strands- 1/4 cup
• Milk- 2 cups
• Condensed milk- 1/2 cup or depending upon your sweet level

Preparation

• Scoop out the tender coconut from 2 coconuts and puree it in a blender, keep aside.
• In a saucepan, pour 1 cup tender coconut water and add agar-agar to it.
• Heat the saucepan and let the agar-agar melt completely.
• In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.
• To the boiled milk and condensed milk, add the melted agar-agar, combine well.
• Remove from the flame and let it cool down for at least 5 minutes.
• After the mixture has cooled down (and not before, because the milk will curdle otherwise) add the pureed tender coconut to the cooled milk mixture and mix everything well.
• Pour the mixture into a cake pan or stainless steel pan.
• Keep the pudding at first in the freezer for about 15 minutes or until it begins to set.
• After that remove the pudding from the freezer and place it in the refrigerator.
• Using a knife gently cut the pudding and serve it in dessert bowls.
• You could granish the pudding with almonds, cashew nuts etc.

Source: http://www.thasneen.com/cooking/tender-coconut-pudding/