CAULIFLOWER AND CAPSICUM RICE

Here is a simple and tasty meal in a dish which can 

be prepared in a jiffy ...

Lunch or Dinner...this dish comes in as a handy lifesaver...

It can be prepared with minimum fuss 

and mind you... it is a tasty and healthy dish rolled into one...

INGREDIENTS

• BASMATI RICE - I CUP
• ONION -1
• CAPSICUM(chopped) - 1 CUP
• CAULIFLOWER (chopped)-1 CUP
• OIL -1 TABLESPOON
• GREEN CHILLIES- 2-3
• GARAM MASALA POWDER -1 TEASPOON
• TURMERIC POWDER - 1/4 TEASPOON
• SALT TO TASTE
• CORIANDER LEAVES FOR GARNISHING

METHOD

• Wash and soak the rice for 15 minutes.
• Heat the oil in a pressure pan.
• Saute the chopped chillies,chopped onion and chopped vegetables for a minute or two.
• Add the turmeric and garam masala powder. 
• Now add the drained rice and mix well.
• Add two cups of water and salt to taste.
• Pressure cook for 3 - 4 whistles.
• Remove from heat.
• Serve with any raitha or chips or sabzi/curry of your choice.

GHEE RICE

Here is a simple meal in a dish....the all time favorite Ghee Rice

INGREDIENTS

• BASMATI RICE -1 CUP
• GREEN PEAS-1/2 CUP
• ONION -1
• GREEN CHILLY-1 to 2
• CUMIN SEEDS -1/2 TEASPOON
• GHEE-4 TABLESPOONS
• CASHEW NUTS -1 TABLESPOON
• RAISINS-1 TEASPOON
• SALT TO TASTE

METHOD

• Wash and clean the rice.
• Soak  for 10 minutes.
• Drain .
• Cook with enough water till well cooked.Drain the cooked rice.
• Boil the green peas with a little salt and sugar.Drain.
• Heat the ghee in a pan.
• Fry the cumin seeds,cashew nuts,slit green chillies and chopped onions.
• Add the green peas and saute along with salt to taste.
• Now add the cooked  rice to the sauteed mixture.
• Stir gently and cook covered on low heat for a few minutes.
• Serve with any curry of your choice or just raitha or potato wafers.
• This is a great lunchbox dish too...

TOMATO BHATH

Here is a quick and easy meal in a dish that is an all time favorite for the young and old alike...

Just a handful on tomatoes and onions help you dish out this tasty dish in a matter of minutes...

INGREDIENTS

• RICE -1 CUP
• MOONG DHAL-1 TABLESPOON
• TOMATO JUICE -1 CUP
• CHOPPED ONION-1
• CHOPPED TOMATO -1
• RED CHILLY POWDER -1 TEASPOON
• TURMERIC POWDER -1/4 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• CUMIN SEEDS-1 TEASPOON
• CORIANDER LEAVES -LITTLE
• OIL-2 TABLE SPOONS
• SALT TO TASTE

METHOD

• Clean,wash and soak the rice for 10 minutes.
• In the mean while,heat the oil in a pressure pan.
• Fry the cumin seeds,onions and tomato pieces.
• Add the moong dhal.
• Add 1 1/2 cups of water.
• Add the powders and salt.
• Bring to a boil.
• Now add the soaked and drained rice.
• Cover the pressure pan with its lid and let it pressure cook for  4 -5  whistles.
• Switch off .
• Open when the pressure subsides.
• Fluff up with a fork and garnish it with coriander leaves.
• Serve with any raitha or just papads or potato wafers.

POMEGRANATE KESAR RICE

Here is a rice with a twist.... A tasty and flavorful ,aromatic rice with a difference....


INGREDIENTS

• BASMATI RICE -1 CUP
• BAY LEAF -2
• RAISINS -1 TABLESPOON
• POMEGRANATE  - 1/2 CUP
• WALNUTS -FEW
• KESAR -FEW STRANDS
• MILK - I TABLESPOON
• GHEE - 2 TABLESPOONS
• WHITE PEPPER POWDER - TO TASTE
• SALT TO TASTE

METHOD

• Cook the rice with enough water . Drain. Let it cool in a broad dish.
• Heat the ghee in a pan.
• Fry the bay leaves, raisins and pomegranate  for a few minutes till they become slightly soft.
• Add the white pepper powder and salt to taste.
• Now add this mixture to the rice and stir gently.
• Dissolve the saffron in warm milk and sprinkle it all over the rice.
• Keep covered for 15 minutes.
• Serve hot with any spicy curry or side dish.
• As it is a bland and fruity dish ,children love it and it is a hit in children's parties and is a great tasty and nourishing lunchbox recipe too.

CORIANDER BHATH

Here is a healthy and tasty rice that can be prepared with easily available ingredients in a jiffy...

INGREDIENTS

• BASMATI RICE -1 CUP
• TOOR DHAL - 1 TEASPOON
• CHANNA DHAL -1 TEASPOON
• CORIANDER LEAVES -2 CUPS
• GREEN CHILLIES - 3
• MUSTARD SEEDS-1/4 TEASPOON
• GARLIC -FEW PODS
• CHOPPED ONION-1
• OIL -FEW TEASPOONS
• SALT TO TASTE
• FRIED CASHEW NUTS-10 to 12

METHOD

• Wash and soak the dhals for 10 minutes
• Wash and clean the coriander leaves.Pat them dry.Chop them into coarse bits.
• Heat the oil in a pressure pan .
• Splutter the mustard seeds.
• Fry the slit chillies ,garlic and chopped onions.
• Now add most of the coriander leaves and saute well.(Reserve some for garnishing.)
• Add the soaked dhals and rice.
• Add salt to taste.
• Add  2 1/2 cups of water and pressure cook for 3 whistles.
• Open the pressure pan.Fluff up the rice.
• Garnish with fried cashew nuts and fresh coriander leaves. 
• Serve with raitha and chips.

CARROT PULAV / CARROT RICE

Here is your ultimate comfort food...straight from your Mom's kitchen....

Loaded with the goodness of carrots and spiked with a dash of green peas....

Perfect for your packed lunch or a quick meal ...


INGREDIENTS

• BASMATI RICE -2 CUPS
• ONION- 2
• GRATED CARROT-2 CUPS
• GREEN PEAS (shelled) -1 CUP
• GARLIC-4 CLOVES
• GREEN CHILLIES-4
• CUMIN SEEDS- 1/2 TEASPOON
• BAY LEAVES -2
• CLOVES-4
• CINNAMON -2 SMALL STICKS
• OIL -2 TABLESPOON
• CASHEW NUTS -8 to 10
• CORIANDER LEAVES -FEW
• SALT TO TASTE

METHOD

• Soak the rice for 10 minutes.Drain keep aside for  10 minutes.
• Heat the oil in a pressure pan.
• Fry the spices.
• Add the chopped green chillies ,garlic and chopped onions.
• Fry for a few minutes.
• Now ,add the grated carrots,green peas(shelled).Fry for a minute.
• Add the drained rice and stir well.
• Add 4 cups of water and salt to taste.
• Bring to a boil in a pressure pan.
• Close the lid and place the weight.
• Cook for 4 whistles.
• Open the cooker after the pressure subsides.
• Fluff up the rice.
• Garnish with fried cashews and coriander leaves.
• Serve with any dhal or gravy of your choice.
• Even a simple raitha  and chips will be fine.

METHI POORI

Here comes  some scrumptiously delicious Methi Puris...A perfect dish for a cool evening....

INGREDIENTS

• FRESH METHI /FENUGREEK LEAVES-3 TO 4  CUPS
• WHOLEWHEAT FLOUR / ATTA -2 CUPS
• CUMINSEEDS-1/4 TEASPOON
• CHILLY POWDER-1 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL FOR DEEP FRYING
• SALT TO TASTE
• WATER FOR KNEADING

METHOD

• Mix together the methi leaves and all the dry ingredients and spices in a large bowl.
• Add 2 teaspoons of warm oil .Mix well.
• Sprinkle water little by little and make a dough( just like chappati dough)
• Keep aside for 30 minutes.

• Make one inch sized balls out of the flour.
• Dust these balls with a little atta and roll them out into small rounds/puris.
• Heat the oil in a frying pan.
• Fry these puris in hot oil till they are done.
• Serve hot with any raitha /pickle of your choice.

THINAI VEGETABLE BHAATH /FOXTAIL MILLET VEGETABLE BHAATH

Now a days, there is an awareness is the health benefits of our long forgotten millets ....

Even some restaurants serve dishes made of different kinds of millets...

I tried out a  conventional Vegetable Bhaath with Thinai arisi /Foxtail millet and it tasted good too....


INGREDIENTS

• THINAI ARISI (FOX TAIL MILLETS) -2 CUP
• MOONG DHAL -1 TABLESPOON
• TOMATOES-2
• CARROT-1
• ONION-1
• BEANS-FEW
• GREEN PEAS-1 TABLESPOON
• GREEN CHILLIES-2
• SAMBAR POWDER-1 TEASPOON
• TURMERIC POWDER -1 /4 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA  DHAL -1/2 TEASPOON
• CASHEW NUTS -FEW
• CUMIN SEEDS-1/4 TEASPOON
• ASAFOETIDA POWDER-FEW PINCHES
• OIL -2 TABLESPOONS
• LIME JUICE-1 TABLESPOON
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Chop the onions,green chillys,tomatoes and other vegetables.
• Make a puree of the tomatoes in a blender.
• Heat a pressure pan.
• Heat the oil  and splutter the mustard ,dhals,cumin seeds cashew etc.
• Sautee the chillies, onions, cut vegetables etc.
• Now add the tomato puree ,salt, sambar powder and turmeric powder.Add 5 cups of water. Bring to a boil.
• Now add the cleaned and washed thinai arisi (millets).
• Pressure cook till well cooked.
• Remove from heat.
• Once the cooker is opened,mash the cooked mixture slightly.
• Add the asafoetida powder and lemon juice.
• Mix well.
• Serve hot with raitha and chips.
• It is a great lunch box recipe too.
• If you wish,you can add some tamarind paste too,while cooking.

• 
  
• 
  
•  http://www.whitbitskitchen.com/2015/07/13/monthly-masala-link-party/

MY RECIPE IN WWW.INDUSLADIES.COM'S EBOOK

http://www.indusladies.com/wp/download.php?id=26762

I am happy to announce that my recipe 

Coriander Roti

is featured in WWW.INDUSLADIES .COM'S

"100 Kids Lunchbox Recipes " as the 70th recipe.

Link to the ebook is given above...

TOMATO OOTHAPPAM

Another oothappam with a pretty twist...

INGREDIENTS

• DOSA BATTER-2 CUPS
• CHOPPED ONION-1
• CHOPPED GREEN CHILLIES-3-4
• TOMATO SLICES- 10-15
• SALT TO TASTE
• OIL FOR COOKING

METHOD

• Mix the chopped onions,chillies and salt to taste with the batter.
• Stir well.
• Heat a dosa pan / tawa.(Preferably a heavy one)
• Pour a ladle full of batter on the hot pan and spread it into a rather thick round.Add some oil around it.
• Cook over slow heat. 
• Place a few tomato slices on it.
• Flip  over and cook the other side too with  some more oil.
• Serve hot with chutneys /sambar/podi and oil...

http://mykitchenodyssey.blogspot.in/2014/08/first-anniversary-give-away.html

http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

VERMICELLI KHICHADI/SEMIYA KHICHADI

Here is a tasty quick fix meal in a dish...

Be it breakfast,lunch or dinner

you can whip it up in a jiffy....

INGREDIENTS

• VERMICELLI / SEMIYA -1 CUP
• ONION- 1
• CARROT -1/2
• GREEN PEAS -1/4 CUP
• GREEN CHILLIES - 3-4
• CASHEW NUTS- 6-10
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1/2 TEASPOON
• CHANNA DHAL-1/2 TEASPOON
• GINGER - FEW JULIENNES
• LIME JUICE-2 TEASPOONS
• OIL -2 TABLESPOONS
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Heat 1 tablespoon of oil and roast the vermicelli slightly. Remove from heat.
• Heat 1 tablespoon of oil in a kadai .
• Fry the mustard seeds ,cashew nuts and dhals.
• Add the ginger juliennes,chopped green chillies and curry leaves and fry lightly.
• Now add the chopped onions and fry till they are transparent.
• Now add the chopped carrots,green peas and saute lightly.Add salt to taste.
• Add 2 cups of water and let the vegetables cook in the boiling water.
• Now,reduce the heat and add the roasted vermicelli little by little,stirring continuously.
• Cook till the water is absorbed and the vermicelli is cooked.
• Remove from heat and add the lime juice and mix well.
• Serve with chutney and sambar or with plain curd and any pickle of your choice.
• This dish tastes great  as a packed lunch too...

http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

ONION OOTHAPPAM

INGREDIENTS

• IDLI/DOSA BATTER -2 CUPS
• FINELY CHOPPED ONIONS-1 1/2 CUPS
• CHOPPED GREEN CHILLIES-4-5
• SALT TO TASTE
• OIL 

METHOD

• Mix half of the onions with the batter.
• Mix in the chopped chillies and a little salt to taste.
• On  a hot tawa,spread a ladle full of this mix .
• Drizzle oil on the sides and sprinkle some onions on the top.
• Cook on medium flame/heat.
• Turn over and cook the other side too adding a little oil.
• Serve hot with coconut chutney and sambar.

Since these are much heavier than regular dosas,they take longer  to cook and burn easily without cooking well ,if the heat is high .So it is preferable to use a heavy tawa and cooked on controlled heat

lhttp://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

CORIANDER RICE /KOTHAMALI SAADAM

Want to prepare a tasty and healthy 

meal in a dish for your lunch box/lunch/dinner?

And you want to ready it effortlessly in a jiffy 

with easily available items?

Here is the ever popular and tasty Coriander Rice!!!

INGREDIENTS

• CORIANDER LEAVES - 1 SMALL BUNCH
• RAW RICE -1 CUP
• ONION-1
• GARLIC-5-8 CLOVES
• GREEN CHILLIES- 2 
• OIL-4 TEASPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL -1/2 TEASPOON
• DRY RED CHILLIES -2-3
• SALT TO TASTE
• LEMON JUICE -1 TABLE SPOON(optional)

METHOD

• Wash,clean and soak the rice for 10 minutes.
• In a mixer grind together the chillies,garlic ,onions and coriander leaves with 1 cup water to a fine paste.
• Add this paste to the drained rice.
• Add 2 cups of water and salt to taste.
• Pressure cook for 4-5 whistles.
• Heat oil in a pan.
• Temper the mustard seeds,red chillies, urad and channa dhals.
• Add the seasoning to the cooked rice.
• Add the lemon juice to the rice and mix well.
• Serve hot or later with raitha and chips.

PULIYODHARAI/TAMARIND RICE/PULIYUGARE

Ingredients

Cooked rice- 2 cups

Pulikaaichal  paste-2 -4 Teaspoons


Method

• Spread the freshly cooked rice in a platter or a shallow bowl.
• Make sure the rice is not soggy or mushy .
• Now add the required amount of pulikaaichal  to the rice.
• Mix gently with  the handle of a spoon or a ladle.
• Make sure you do not apply pressure while mixing the rice.
• Serve with fried appallams or vadaams.

BREAD VEGETABLE DELITE

A few slices of bread and some vegetables make a delicious dish

which is fine for any meal....

INGREDIENTS

• BREAD-   8  to 10 slices
• ONIONS-2
• TOMATOES-2
• GREEN CHILLIES-6
• CARROT-1
• CAULIFLOWER BITS-2 CUPS
• GREEN PEAS - 1/2 CUP
• CORIANDER LEAVES -LITTLE
• OIL -1/4 CUP
• TURMERIC POWDER-1/2 TEASPOON
• CUMIN SEEDS-1/2 TEASPOON
• GARAM MASALA POWDER -1 TEASPOON
• SALT TO TASTE

METHOD

• Chop bread into small cubes.
• Chop the onions,tomatoes,carrots and cauliflower into small pieces.
• Heat the oil in a large pan.
• Fry the cumin seeds.Add chopped green chillies and onions.
• Fry well.
• Add tomatoes and cook till they are pulpy.
• Add the chopped vegetables .Stir fry till the vegetables are soft.
• Now add the turmeric powder and garam masala powder.
• Cook for a few minutes.
• Now add the bread cubes.Stir till it absorbs the moisture.

• Remove from heat and garnish with coriander leaves.

       Serve hot or cold with any raitha.(Preferably onion raitha.)

       This dish is a meal by itself and can be had at any time.

        It is a great lunch box recipe....

THAYIR SEMIYA

Nothing is more welcome on a hot summer day than

 a bowl of a cool,curd/thayir/dahi based dish...

No wonder no South Indian meal is complete 

without a generous helping of curd rice or the Thayir sadam!

And this dish -Thayir Semiya is really a perfect finale to a heavy,

spicy meal or rather a meal by itself!

INGREDIENTS

• FRESH CURDS - 3 CUPS
• SEMOLINA -1 CUP
• OIL- 2 TABLESPOON
• GREEN CHILLIES-2
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1/2 TEASPOON
• RAISINS -1 TEASPOON
• CASHEW NUTS - 1 TABLESPOON
• CURRY LEAVES - FEW
• SUGAR - 1/2 TEASPOON
• ASAFOETIDA - 1 BROAD PINCH
• SALT TO TASTE

METHOD

1. Heat 1 tablespoon oil in a pan.
2. Fry the semolina slightly.
3. Add 2 cups of water and little salt .
4. Cook till done.
5. Cool.

1. Beat the curd with sugar,salt and asafoetida.
2. Heat 1 tablespoon of oil. Splutter the mustard seeds,urad dhal, cashewnuts,raisins,chopped green chillies and curry leaves.Fry till done.
3. Add it to the curd and mix well.
4. Now,spoon in the cooked vermicelli/semiya little by little and mix well.
5. Serve chilled with a bit of your favorite pickle.

#You can also add some grated carrots or chopped cucumbers to it.

# You can even top it with some grated coconut if you wish.

#This is a great dish to be packed in a lunch box


Linked to
http://www.indusladies.com/food/kids-lunch-box-recipes/

LEMON RICE

INGREDIENTS

COOKED RICE           -3 CUPS
TURMERIC POWDER-1/4 TEASPOON
CURRY LEAVES         -FEW
GREEN CHILLIES       - 3 -4
GROUNDNUTS           -1 TABLESPOON
CHANNA DHAL          - 1/2 TEASPOON
URAD DHAL                -1/2 TEASPOON
MUSTARD SEEDS       -1/4 TEASPOON
GINGER                        -FEW TINY BITS
OIL                                -2 TABLESPOONS
JUICE OF 2 LEMONS
SALT TO TASTE


METHOD

1.SPREAD THE COOKED RICE ON A SHALLOW DISH.
2.HEAT OIL.
3. FRY THE MUSTARD SEEDS,THE DHALS ,GROUNDNUTS,CHOPPED GINGER , CHILLIES
AND CURRY LEAVES.
4. ADD TURMERIC POWDER AND SALT TO THE FRIED MIXTURE.
5.POUR IT OVER THE RICE.
6.POUR THE LEMON JUICE OVER THE RICE.
7.GENTLY STIR THE MIXTURE TILL IT IS UNIFORMLY MIXED.

# FOR EXTRA TASTE ,ADD SOME CRUSHED APPALAMS(FRIED) OR FRIED CASHEWNUTS.
# SERVE WITH APPALAMS,VADAMS OR VEGETABLE CURRIES.
# A GREAT LUNCH BOX RECIPE.