CAPSICUM RICE

This another easy one pot recipe.

Ingredients

Bay leaf…..1

Cinnamon.. 2pieces

Star anise….1or 2

Mace….few strands

Stone flowers few

Rice……1 to 1/2 cup

Onion…2

Ginger garlic paste

Turmeric powder….1 TBS
Capsicum. 2

Salt as needed

Onion…..1

Tomatoes…2

Capsicum….2

Green chillies……3

Pudina

Grind all these into paste.

Method

1.Soak rice for 15 mts

2.In a cooker add ghee.

3. Now add whole spices,bay leaf,saunf,cloves,cinnamon.

4. Fry a little and now add onion,saute add tomatoes tout fry add capsicum.

5. Now add ginger garlic paste,turmeric powder.

6. Mix well add grinded paste fry a little and add soaked rice.

7. Add two times water.

8. Keep for 2 whistle and serve with raita and papad.

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SAMBAR SADAM

I have given many lunch box recipes.

One such tasty recipe is sambar sadam. This recipe is a South Indian style .

I have cooked rice and dhal seperately then added veggies .This is a good combination of rice,lentil and vegetables which is a healthy one.

For sambar rice I have used a powder which I have made at home. Another option is to use sambar powder.

Ingredients for the powder.

Coriander seeds…..1 TSP
Chana dhal……….1 TSP
Urad dhal……..1/2 TSP
Pepper corns ….few

Cumin seeds 1/2 TSP
Red chillies….1

Fenugreek seeds….1/4 tsp

Fry these ingredients and powder it.

Another option is to add 2 TBS coconut scrapings and grind into paste.

I have fried coconut scrapings and added to the rice.Since I had this powder without coconut.

Ingredients

Ghee…….2 or 3 TBS
Mustard seed……1/4 TSP
Urad dhal…..1/2 TSP
Rice….1 cup

Toor dhal….1/4 cup

Redchillies…1

Shallots……few

Tomato ….1

Potato….1

Drumstick…few pieces/Peas/Brinjal/Beans(any veggies of your choice)

Carrot……1

Tamarind…..small gooseberry size

Curry leaves….few

Coriander leaves chopped 1 TBS

Turmeric powder…..1/2 tsp

Method

Cook rice and dhal seperately.

In a kadai.Add ghee.

Now add mustard seeds when it splutters add urad dhal and red chilly.

Now add curry leaves,shallots, tomato fry a little then add drumstick and carrot.Add salt.

Fry then add turmeric Powder and then the powder which has been made.

Then add tamarind extract and allow the veggies to get cooked.

Now add cooked dhal and rice to it. If you want you can add fried coconut scrapings.

It will get thickened after sometime so while adding water be careful.

When rice,dhal, tamarind extract and vegetables blends well remove from fire and finally add chopped coriander leaves.

Serve with papad,salad or Cathal.

RAWA CHEELA/ INSTANT SUJI CHEELA/EASY RAWA BREAKFAST

We have many dosa varieties for breakfast.This suji cheela I’d easy to make.Since we add vegetable s the nutritional value is increased.

Ingredients

Rawa……..1 cup

Curd……..1/2 cup
Onion finely chopped…..2 TBS
Capsicum chopped…….2 TBS
Tomato chopped…..2 TBS

Curry leaves few

Ginger paste or ginger grated…..1/2 TSP.

Coriander leaves chopped…..1 Tbs
Oil for preparing cheela.

In a large bowl mix rawa and curd.Add 1/2 TSP salt and 3/4 cup water .Whisk well so that there is no lumps.Rest it for 20 to 30 mts.

When rawa gets soaked add chopped onions,tomatoes,capsicum,grated ginger curry leaves and coriander leaves .

Mix well with the rawa curd mixture

Can add water if needed

Now grease the dosa pan or a small pan.

Spread a laddle full of batter. Put oil in the sides. Cover with a lid. When it gets cooked flip the other side.

When done serve with chutney or sambar.

CHANNA DHAL BRIYANI/CHICKPEAS BIRIYANI

Among briyani varieties this is a different one . This is a one pot meal and also perfect for lunch box. Rich in protein and fibre.

Ingredients

Bay leaf…..1

Kalpasi……2

Star Anise…..1

Onion…..2

Tomatoes…..2

Mint leaves….few

Coriander leaves…few

Oil…..4 tbs

Rice…..1 cup

For grinding

Ginger…….a small piece

Garlic…….8 cloves

Saunf……1 tsp

Cinnamon…2 small pieces

Cloves…2

Cardomom…1 or 2

Grind all these coarsely

Soak  1/2 cup channa for 8 hrs. And pressure cook it for 3 whistles. It should not be mushy .It should be done only 3/4 th.

Method

In a pressure cooker put 4 to 5 tbs oil put bayleaf,kalpasi,star anise,then add chopped onions then chopped tomatoes.

Add little salt. Fry till it blends.

Now add 1/4 tsp turmeric,1/2tspchilli powder, coriander powder 1 tsp,can add garam masala or briyani masala 1 tsp. And saute well.

Add cooked channa.

Mix and add rice to it.

Then add 2 cups of water.

Check for salt .

Now add mint leaves .

Cook for 2 whistles.

When done add finely chopped Coriander leaves.

Serve with carrot,cucumber and onion raita also papads.

LEMON RICE/LUNCH BOX RECIPE

Lemon rice is an easy recipe.They call it as chitrana which is rice based dish prepared in South India.Lemon rice is one among them. It just take few minutes to prepare if we have precooked rice. We can take this for travel too.It is s citrousy flavour.

Ingredients:

Cooked rice…..1 cup

Cashews few

Oil…..1/4 tsp

Urad dhal….1/2 tsp

Peanuts….12 to 14 nos

Red chillies…..2 Nos

Green chillies…4 nos

Bengal gram…2 tbs

Curry leaves….few

Ginger grated…..1 tbs

Hing….1/4 tsp

Turmeric powder…1/2 tsp

Lemon juice….juice of 1 to 2 limes

Cooked rice should not be sticky.

Method.

1.In a kadai put oil.

2.Add mustard seeds when it splutters addurad dhal when it turns brown add Bengal gram then add red chillies.

Now add curry leaves and chopped green chillies and cashews.

Fry till it gets toasted.

Add cooked rice with salt to it

Finally add lemon juice to it.

Serve with papads or any vegetable fry.

Another method is to add lime juice to the ingredients after frying and finally add cooked rice to it.

KUSKA BRIYANI

KUSKA briyani is a briyani without any vegetables or meat.My daughter Sri was the one who told me about this so wanted to try and it came out very well. Famous in South India but will get only in few restaurants. For this briyani can use basmati or briyani rice . I use sonam masoori rice for daily cooking and I have used for this recipe too. Since this recipe do not have any vegetables either can have any veg. Or nonveg curry as side dish .Though ingredients are many it is easy to prepare.

Ingredients:

• Rice…….1 cup
• Ghee…..2 tbs
• Oil……..2 tbs
• Bay leaf…1
• Cinnamon…1″ piece
• Cardomom 3 pods
• Star anise….1or 2
• Cloves……5
• Jeera or saunf……1/2 tsp
• Onion……..1 finely chopped
• Briyani masala….1 tsp
• Ginger garlic paste…1 tsp
• Turmeric….1/4 tsp
• Chilli powder….1 tsp
• Coriander and mint leaves finely chopped
• Green chilli slit…1 or can add 1 tsp kashmiri chilli powder.
• Tomatoes…….2
• Coconut milk…..1 tumbler
• Curd …..1/4 cup or lemon juice of 1/2 lime.
• Salt as needed

Method:

1. In a cooker add 2 tbs ghee and 1 tbs oil.
2. Add the spices fry a little
3. Add onion.
4. Ginger garlic paste,turmeric powder, chilli powder ,green chilli and tomato.
5. Fry a little it will be mushy.
6. Now add the rice and mix well .
7. Add chopped mint and coriander
8. Can add 1/4 cup of curd now if u r adding
9. Add rice
10. Now for water you can add 2 cups of water or 1cup water and 1 cup of coconut milk.
11. Cook for 2 whistles.

If you are going to cook in a kadai cook it for 20 mts.

If you are not going to add curd then add 1/2 tsp lime juice.

When ready serve with raitha ,curry or Papad.

CHILLY CHAPPATHI /POORI/ KOTHU CHAPPATHI

This is an easy left over recipe. Chappathi or Poori which is ever is left over can be converted into this dish.Ingredients

Left over chappathi or poories 4 or 5nos cut into small bits.

• Onion…..3
• Capsicum…2
• Tomato…..2
• Green chillies….2
• Chilly powder…1 TSP
• Ginger garlic paste…1/2 TSP
• Soya sauce……1 tsp
• Tomato sauce..1 tsp
• Coriander powder 1/2 tsp.
• Garam masala powder…1 tsp
• Chopped coriander leaves
• Oil…..2 tbs
• Milk 1/4 cup

Method

1. In a kadai put oil .Add onions fry a little add capsicum and tomatoes.
2. Now add chilli powder,coriander powder,garam masala powder and fry a little.
3. Now add tomato sauce,soya sauce.
4. Add water or milk and mix well till it gets thick.
5. Now add cut poories or chappathi to it and mix well.
6. Finally add coriander powder
7. If you don’t want to have dry dish wait for some more time till the moisture gets absorbed.

Serve with tomato sauce or salad.

CAPSICUM FRY/ BELL PEPPER FRY

Capsicum is available in multitude of colors. Capsicum are called peppers,red pepper,green pepper,chilli pepper and bell pepper.

They are good source s of dietary fibre,Vit.E,B6,VitB9,Vit.K,folate,Maganese and potassium.

Red capsicum are sweeter than green capsicum.

The sweetness of capsicum is due to their natural sugars.

Ingredients:

• Capsicum…….1 cup (cut into cubes)
• Onion………….2 cut into small pieces.
• Garlic……few pods.
• Mustard…1/4 tsp
• Urad dhal…1/2 tsp
• Oil…2 tbs
• Turmeric powder a pinch
• Chilli powder…1/2tsp or porial powder
• Salt as needed

Method:

1. Put oil in a kadai.
2. First add mustard seeds and when it splutters add urad dhal when it turns brown add onion.
3. Add chopped garlic.
4. Now add cut capsicum.
5. Fry a little add turmeric powder and chilli powder or porial powder.
6. Fry till it blends.

Serve with rice and sambar or roti.

• Porial podi:
• Red gram dhal….1/2 cup
• Coriander seeds…1/2 cup
• Cumin seeds………1 tsp
• Fenugreek seeds..1/2 tsp
• Red chillies……..5 nos( can increase or decrease accdg. to taste)
• Dry roast and powder it.
• Suggestion
• Can use different colour capsicum
• Can add tomorrow’s to it.
• Can use left over fry with rice convert it as capsicum rice.

PULIYODARE/ TAMARIND RICE

Puliyodare,Pulihora or Tamarind rice is a common rice recipe in South Indian States.This is a main course dish. This is usually a neivedyam for Pooja’s both in homes and also in temples.Also this is travel friendly recipe . Best for lunch box too.

Ingredients for mix

• Channa dhal…..2tbs
• Urad dhal……….2 TBS
• Coriander seeds..1 TSP
• Pepper……..1 Tsp
• Methi seeds..1tsp
• Red chillies …4 or 5
• Asafoetida..1/4 TSP.

In a kadai first put Channa dhal then urad dhal and dry roast it for sometime.then add coriander seeds ,pepper corns,methi seeds and red chillies. Fry a little then add asafoetida.After roasting put it in mixer grinder and make it into a fine powder.Keep it aside. Can refrigerate it and use while preparing the mix.

Ingredients for the mix

• Tamarind..lime size
• Mustard seeds…1/4 TSP
• Urad dhal……1/2 TSP
• Channa dhal…1/2 TSP
• Groundnuts….4 TBS
• Curry leaves….few
• Red chillies…..3
• Jaggery a small piece.
• Gingelly oil ..4 tbs
• Turmeric powder…1/4 TSP
• Salt as required
• Asafoetida…1/4 TSP

Method

1. In a kadai add gingelly oil.
2. When it gets heated add mustard seeds then urad dhal and Channa dhal.
3. When it gets roasted add red chillies and curry leaves.
4. Add turmeric powder
5. Now add ground nuts
6. Fry a little and add the grounded powder to it.
7. Now let it mix well
8. Add tamarind extract to it.
9. Allow it to boil.
10. When it starts thickening add required salt.
11. Till it is like a halwa stage
12. Remove from fire and store in airtight container.
13. Take a cup of cooked rice and mix with it.
14. Serve with papad or vathal.

IVY GUORD, BABY CORN FRY

Ivy guord is rich in Iron,Vit.C and calcium.It helps in regulating blood sugar.It is rich inVit.B1,VitB2 and dietary fibre.

Baby corn is good source of different nutrients.It also contains fibres protein as well as vital anti oxidants too.It is said just half cup of serving meet 4%of daily body requirements of VitA and iron,2% of daily requirements of VitA. C.

Ingredients.

• Ivy guord….1cup
• Baby corn…1/2 or 1 cup
• Tomato…..2
• Onion……2 or 3
• Oil………2 to 3 tbs
• Chilli powder…..2 tsp
• Turmeric Powder…1/4 tsp
• Salt…as required.
• Ginger garlic paste…1/2 tsp
• Mustard seeds…..1/4 tsp
• Urad dhal……..1/3 tsp

METHOD

1. Heat a pan with oil.Add mustard seeds when it splutters add urad dhal.
2. When it turns brown add ginger garlic paste fry a little
3. Now add onions when it is half done add tomatos add turmeric powder and chilli powder.
4. Mix well .Then add ivy guord and baby corn and required salt.
5. Cover and cook.
6. If needed sprinkle water inbetween.
7. Fry till done
8. Serve with rice as side dish.
9.