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Cooking Recipes lunch box recipe

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.

Categories
cooking Cooking Recipes indian lunch box recipe

POTATO RICE

I have given a number of single rice recipes. This post is a single rice preparation which is very easy to prepare. Almost all kids favourite is 🥔. It is also a lunch box recipe. I cooked rice seperately and prepared potato separately.

Ingredients:

  • Cooked rice……1 cup
  • Potatoes…………2 cut into small cubes
  • Ginger garlic paste…..1 tsp
  • Chilly powder………….1 tsp
  • Turmeric powder…….1tsp
  • Onion…………..1 or 2finely chopped
  • Vegetable masala powder…1 tsp
  • Oil……….as required
  • Salt …….as required
  • Coriander leaves……finely chopped.
  • Cinnamon…1 piece
  • Star anise….1
  • Cloves………2
  • Cardomom….2

Method:

  1. Cook rice separately remember it should not be mushy.
  2. Boil potatoes and cut it into cubes.
  3. Pour oil in the pan. If it is for kids can use ghee instead of oil.
  4. Now put fry masala ingredients cinnamon,star anise, cloves and cardomom.
  5. After sauting add chopped onions fry a little add cubed potatoes now add turmeric powder, chilly powder, vegetable masala powder and salt.Fry till it is crispy.
  6. Now add the cooked rice. Mix well.
  7. Finally add chopped coriander leaves.
  8. Can serve with raita and papad.

When giving for kids remove the whole spices after cooking and before serving for kids .

Categories
Cooking Recipes indian traditional cooking vegan

VANGI BHATH/BRINJAL RICE/EGG PLANT RICE

Vangi Bhath is a South Indian dish.In a simple way we call it brinjal rice.A single rice recipe and also tiffinbox recipe too.The powder is the key ingredient for this rice.can store the powder in fridge for up to 10 days and use it when needed.

Ingredients 

Rice 2 bowls cookedBrinjal 1 cup cut lengthwise
Vangibhath powder

  • Red chillies 4 or 5
  • Coriander seeds 2 tbs
  • Channa dhal 2tbs
  • Urad dhal 2tbs
  • Pepper1 tsp
  • Cinnamon a small piece
  • khus khus 1tsp
  • Grated Dry coconut2tbs(optional)
  • Oil for seasoning
  • Mustardseeds1/4 tsp
  • Urad dhal 1/2 tsp
  • Curry leaves a few

 Method

  1. Dry roast the ingredients separately and powder it.
  2. Take a pan put little oil .
  3. Put mustard seeds when it splutters add  urad dhal fry a little add curry leaves.
  4. Now add cut brinjals to it.fry .when almost done add the powder and required salt.
  5. When it mixes well add cooked rice to it.

Serve with raitha or papads