Hello Meena Prakash! Here I am posting a few fruit recipes for you! FRUIT RICE: Ingredients: Briyani rice- 1 cup Thick coconut milk- 1 cup Pomegranate juice- 1 ½ cup Cashew nuts- 1 tbsp Raisins- 1 tbsp Saffron- a pinch Cardamom- 4 Salt to taste Shredded carrot- 1 tbsp Chopped pineapple- 1 tbsp Chopped dates- 3 tbsp Dice apple- 1 Ghee- ¼ cup Procedure: Heat a small vessel and pour the ghee. Add the cardamoms, and cashew nuts. Fry them to a golden colour. Add the raisins along with the apple and the carrot and fry for a few seconds. Add the remaining ingredients with the rice and a little salt. Cook on medium fire until the rice is 3/4<SUP>th</SUP> cooked and all the water is evaporated. Keep the rice in ‘Dhum’ either in the gas oven or by manual method for 20 minutes. MAMBAZHA MORKUZHAMBU: [ MANGO PULISERRY] [This is a famous recipe from Kerala which I have learnt from my keralite friend.] Ingredients: Mango pieces- 6 to 8 cups Turmeric powder- ½ tsp Chilli powder- ½ tsp Shredded coconut- 6 tbsp Cumin seeds- 1 tsp Green chillies-1 Coconut oil- 2tbsp Mustard seeds- 1 tsp Fenugreek seeds- 1/2 tsp Red chillies-4 Curry leaves- 1 arc Curd- ½ liter Sugar- 1 tsp Water- 4 cups Salt to taste Procedure: Cook the mango pieces with the water, chilli powder, turmeric powder and enough salt. Allow it to cool down. Grind the coconut with the green chilies, curd and cumin seeds to a fine paste and add this to the mango mixture with the sugar and cook on a medium fire stirring all the time for a few minutes. When the mixture starts to become frothy and gets ready to simmer, put off the fire.Heat a small kadai and pour the coconut oil. When it becomes hot, add the mustard seeds and when they splutter, add the fenugreek seeds with the curry leaves and red chilies. Fry them for a few seconds and add this tempering to the mango mixture and mix well.