Showing posts with label lunch box variety rice. Show all posts
Showing posts with label lunch box variety rice. Show all posts

Tuesday, August 29, 2017

Cabbage rice

This is one rice variety I prepared this week for Xavier's lunch pack and for me. This is not a traditional variety rice of Tamilnadu (like lemon rice or tamarind rice). But it is one of the best ways to make your loved ones eat that vegetable without fussing  ðŸ˜‹
This is my version of cabbage rice and it tastes great in my view. Also we can make it more quick if we have any leftover cabbage poriyal.
I prepared horse gram chutney (kollu thogayal) along with this rice and it tastes yummy !

Cabbage rice with horsegram chutney and sweet potato chips.

Ingredients:
Cabbage (finely chopped) - 100 gms.
Onion - 1/4 cup (chopped)
Ginger - 1 tsp (finely chopped)
red chili - 1
curry leaf - 1 sprig
Shredded coconut - 2 tbsp
sesame oil - 2 tsp
mustard seed - 1/2 tsp
cumin seed - 1/4 tsp
green gram lentil (paasi paruppu) - 1 tbsp
Salt - to taste

Method:
Finely chop the cabbage and keep aside.
Heat oil in a wok.
Add mustard seeds and let them pop. Then add green gram lentil and fry till it gets mild red.
Immediately add finely chopped onion, curry leaf, red chilly pieces , ginger and stir well till the onion gets semi cooked.
Now add the chopped cabbage , salt , 1/2 cup water and cook it tightly covered till the cabbage gets cooked well and all water is evaporated.
Then add the cumin and shredded coconut, mix well.
Turn off heat.

Cabbage fry is ready!

Cabbage rice:
Uncooked rice - 1 cup (or) little lesser.
salt - to taste.
Turmeric powder - 1/4 tsp
Water - 2 cups

Preparation:
Rinse and cook the rice in stove top / pressure cooker / rice cooker,  along with everything mentioned.
Prepare the cabbage poriyal as per above recipe.
Let the rice cool a little. Add the poriyal and mix well.
If needed add some idly podi for more spice level.

Cabbage rice is ready !

Serving suggestion:
Serve as main course for lunch along with any chutney.
Good for lunch pack to go.
Stays good at rom temperature up to 5-6 hours only (as vegetables and coconut is added), so I won't suggest this as usual travel food (like lemon rice , puli rice).

Sunday, November 10, 2013

Capsicum rice

This is a South Indian version of capsicum rice. Capsicum rice is like a pulav in North Indian cooking. Also some people would make a different spice powder solely for capsicum rice. But I always make a very easy version of capsicum rice with sambar powder and curry masala powder. Hope you all like it!
Capsicum rice with chicken kebab slices

Bell pepper rice / Capsicum rice


Ingredients:
Red and green Capsicum - 1/2 cup each
mustard seed - 1tsp
cumin - 1/2 tsp
urad dal - 1 tsp
oil - 1 tsp
ghee - 1tsp
onion - 1
ginger garlic paste - 1 tbsp
tomato - 1
lemon - 1/2
curry masala powder - 1tsp
sambar powder - 1tsp
Turmeric powder - 1/2 tsp

cooked rice - 2 cups
salt - to taste

Method:
Heat oil in a wok, let the mustard splutter. Then add urad dal, cumin and saute for few seconds. Then add finely chopped onion and let it get golden color. Then add ginger garlic paste and saute till raw smell goes. Add finely chopped tomato and cook till it gets mushy. Now put the curry / garam masala powder, turmeric powder, sambar powder, salt and cook till raw smell goes.
Now add capsicum slices, 2 tbsp water and cook covered for 5 minutes.
After switching off, add the ghee and mix well.
Now mix this capsicum masala with the cooked rice. If needed add  a few tsp of lemon juice and mix.
Capsicum rice is ready!

Serving suggestions:
Serve as main course for lunch or dinner or lunchbox food.
The best side dish could be any raita, omelet.

Monday, January 31, 2011

Spinach rice (Keerai saatham)

Spinach and Asian food are inseparable. I am sure each Indian lunch box can tell a different recipe for this humble spinach. I mix rice and the spinach to make a kind of 'variety rice'.  I like this recipe very much because of its simplicity and lesser time consumption.  Here goes the recipe.

Keerai saatham served with cauliflower  stir fry.

Ingredients:
Rice - 3/4 cup
Any greens / Spinach - 1 small bunch.
(Any keerai like thandu keerai, mulai keerai, muringa keerai, pasali keerai,ponnan kanni keerai, arakeerai, sirukeerai etc)
Green chilly - 2
onion - 1/2 cup
garlic - 2 cloves
cumin - 1/2 tsp
shredded coconut - 2 tbsp (optional)
mustard - 1/2 tsp
sesame oil - 1 tsp
ghee - 1/2 tsp (optional)
salt - to taste

Rice:
Take the rice lesser than we normally consume, as the spinach makes a good filler in this recipe.
Bring to boil some 3 cups of water. Wash and add the rice to the boiling water. Put a pinch of salt and reduce the flame. Let it cook. After the rice gets cooked, strain and remove the water.
Keep the cooked rice aside. We can cook the rice in pressure cooker or rice cooker also. But I prefer the above method to prepare any 'variety rice', as it will yield very separate grains.

Method:
Carefully clean the greens and put them in a broad vessel. Wash thrice or more times to remove all dirt. Drain water and chop finely.
Heat oil in a wok. Let the mustard crackle. Then add the chopped onion, chilly, garlic and fry till the onion becomes soft.
Then add the finely chopped greens and stir fry. Don't close the vessel. Sprinkle a little water if necessary. After it gets cooked and almost dry (in 5 minutes), Switch off, add the salt, shredded coconut and cumin seeds. Mix this with the cooked rice along with a tsp of ghee.
Mix well and serve.

Serving suggestion:
This can be prepared for lunch box. Don't add coconut during hot weather in packed foods.
Serve with any spicy side dish like brinjal fry or cauliflower fry.
Serves 2.

Chow chow Paruppu koottu and peel thogayal

Chow chow / Bangalore Kathirikai / Chayote  A dal curry paruppu koottu with chow chow and a spicy chutney using it's peel (chow chow tho...