Corn Pulao Recipe / Sweet Corn Pulao / Corn Rice - Easy Lunch Box Recipes

Corn Pulao

Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Cinnamon - 1 small stick
Green cardamom - 2
Black Cardamom - 1
Pepper -5
Bay leaf - 1
Shajeera - 1/2 tsp
Star anise - a small piece
Cloves - 3
Other Ingredients
Basmati rice - 1 cup
Water - 1 cup
Coconut milk - 1 cup
Frozen corn - 1/2 cup
( You can also use fresh corn)
Sliced garlic - 1
Slit green chillies - 2
Sliced onion - a handful
Mint leaves - few
Salt to taste
Method
Heat oil and ghee in a pressure cooker temper it with above ingredients.
Add the onion,mint,garlic and green chillies fry till onions change colour.Add the corn and saute for a minute.Add salt as needed.
Pour the coconut milk and water close it and pressure cook till done.
Serve it hot with ant curry or raita.

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Dosakaya Pulao / Dosakaya Rice / Yellow Cucumber Pulao - Rice Recipes / lunch Box Recipes

Dosakaya Pulao

Ingredients for grinding to a smooth paste

Mint leaves-a hand full

Coriander leaves-a hand full

Ginger & Garlic paste-1tsp

Green chillies-3

Salt to taste

Turmeric powder-1/4tsp

Other ingredients

Basmati rice-2 cups

Chopped Dosakaya-2 cups

Onion chopped-1/2

Tomato chopped-1/2

Tempering

Oil-3tsp

Ghee-1tsp

Cinnamon-1/4''

Cloves-3

Cardamom-2

Bay leaf-1

Jeera-1/4tsp

Shajeera-1/4tsp

Method

Heat oil & ghee in a pan temper it with above ingredients.
Fry the onions till light brown now add the ground paste,tomato & dosakaya fry it till oil separates the pan.
Add rice & water cover and ,cook till done.
Serve it hot with any raita.

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Green Peas Pulao / Peas Pulao Recipe / Matar Pulao - Rice Recipes

Peas Pulao

Tempering ingredients
Oil - 1 tsp
Ghee - 1 tsp
Shajeera - 1/2 tsp
Mace/Javitri - 1 petal
Black cardamom - 1
Cinnamon - a small piece
Cloves -2
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
( washed and soaked for 30 minutes and drain out the water)
Hot water - 1 & 1/2 cup
Frozen peas - 1/3 cup heaped
Salt to taste
Method
Heat oil and ghee in a pan add the tempering ingredients saute for a minute,
Add washed soaked rice,salt and water close and cook till done in low flame.
Switch off the stove and gently fluff up the rice with a fork.
Serve this with any gravy you wish.

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Sprouted Methi Pulao / Vendhaya Pulao Recipe / Vendaya Sadam / Fenugreek Pulao

Sprouted Methi Pulao

Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Shajeera - 1/4 tsp
Cardamom -2,Cloves -3,Star anise -1
Cinnamon a small stick
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sprouted fenugreek/methi/vendayam seeds - 3/4 cup
Sliced onion - a handful
Cubed tomato - 1 small
Slit green chillies - 4
Mint a handful
Method
Wash & soak basmati rice in water for 10 minutes.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the onion,mint,tomato,green chillies & salt,saute for 1 or 2 minutes.
Lastly add the sprouted fenugreek and toss it well.Switch off the stove.
Drain the water out from the rice, add the rice,water & the masala in a electric cooker or in open pan cook till done.
Lastly add some mint leaves mix & serve it with raita.

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Vangi Bath Recipe / Vaangi Baath Recipe / Vangi Bhath Recipe / Brinjal Rice Recipe

Vangi Bath

Ingredients
Cooked Rice - 2 cups
Vangi Bath Powder - 3 tsp or more
Salt to taste
Curry leaves - few
Tempering
Sesame oil - 2 tbsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 3
Peanuts - a handful
Turmeric powder - 1/8 tsp
Chopped brinjals - 2 cups
Method
Heat oil in a pan,temper it with above ingredients.
Add the brinjal,salt & turmeric powder fry till the brinjals are soft.
Add the vangi bath masala powder & cooked rice.
Toss them well till everything is well combined.
Garnish with curry leaves & serve them hot with raita.

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Bagara Rice Recipe / Bagara Annam Recipe / Hyderabadi Bagara Khana Recipe / Hyderabadi Bagara Rice

Bagara Rice

Ingredients
Basmati rice - 1 & 1/2 cups
Water - 2 cups
Salt to taste
Tempering
Cloves 3
Cardamom-3
Cinnamon - a small stick
Kadal pasi / Black stone flower- 1
Shah jeera - 1/2 tsp
Marati mogga -1
Star anise -1
Bay leaf - 1
Ginger & garlic paste - 1/4 tsp
Sliced onion - a handful
Mint leaves - a handful
Slit green chillies -2
Oil - 1 tbsp
Ghee - 2 tsp

Hyderabadi Bagara Rice

Method

Heat oil and ghee in a pan add the whole garam masala saute for a minute.
Now add the onion,chillies and mint fry till its light brown.Add the ginger /garlic paste & saute till raw smell has disappeared.
Now add the washed rice and saute till its well coated with the spices.
Add water & salt cover it with a lid and cook in low flame till rice is cooked.
Switch off the flame & gently mix the rice.
Best served with Mutton curry/Chicken curry, Vegetable kurma or any spicy curry

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Mango Rice / Mangai Sadham / Manga Sadam / Mamidikaya Annam / Mavinakayi Chitranna - Easy Rice Recipe

Raw Mango Rice

Roasted & powdered ingredients
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Urad dal - 1 tsp
Methi/ Fenugreek-6 seeds
Red chillies - 2
Method
Add a drop of oil and roast above mentioned ingredients till light brown.Do not burn them.
Cool & grind to a fine powder.Keep it aside
Tempering ingredients
Sesame oil - 2 tbsp
Mustard,Urad ,Channa Dal - 1 tsp each
Peanuts - a handful
Curry leaves - few
Hing - 1/2 tsp
Chopped green chillies - 2
Other ingredients
Cooked rice as needed
Raw mango - 2 medium size
Turmeric powder - 1/2 tsp
Salt to taste
Method
Wash and peel the raw mango,finely grate them using a grater.
Heat oil in a pan & temper it with above ingredients.
Now add the grated mango,turmeric & salt,in medium low flame fry till all the water has evaporated & oil leaves the mixture.Switch off the stove.
Add the ground powder & cooked rice as needed.
Gently mix well to make sure its well combined.
Garnish with curry leaves & serve them hot.

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Thakkali Sadam / Tomato Rice Recipe / South Indian Thakkali Sadam / South Indian Tomato Rice Recipe / Easy Tomato Rice Recipe

Thakkali Sadam

Ingredients for tempering

Oil - 3 tsp

Ghee - 2 tsp

Mustard & Urad dal - each 1 tsp

Fennel seeds /Somph - 1 tsp

Cloves - 2

Cinnamon - 1

Other ingredients

Jeeraga samba rice - 1 cup
(or use any rice you prefer)

Water - 2 & 1/2 cups

Red chilly powder - 1/4 tsp

Coriander powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Slit green chillies - 3

Sliced garlic - 4

Curry leaves few

Thinly sliced onion - a handful

Diced small tomato - 3

( I used cocktail tomato with vine)

Coriander leaves for garnish

Method

Heat oil & ghee in a pressure cooker.

Add the tempering ingredients,fry for few seconds.

Now add the onion,garlic,green chillies & curry leaves,fry till its light brown.

Add the tomato & fry till its mashed,add the spices & fry for a minute.

Add the rice & pour water,check for salt,close it with the lid.

Pressure cook for 2 whistles & switch off the stove.

Once cooled open the pressure cooker garnish with coriander leaves & serve hot with raita.

Note:

a) Garam masala or pudina/mint leaves can be added for extra flavour.

b) You can also add some peas its optional.

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Burnt Garlic Vegetable Fried Rice Recipe / Burnt Garlic Fried Rice / Burnt Garlic Chinese Fried Rice - A Chinese Rice Recipe

Burnt garlic Fried Rice

Ingredients for the rice
Basmatic rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sesame oil - 1 tsp
Method
Add washed rice,salt,water & sesame oil in a electric cooker.
Cook till done,fluff it up with a fork.
Keep it aside.
Burnt Garlic
Chopped garlic - 15 small size
Salt - a pinch
Sesame oil - 1 tsp
Method
Heat oil in a pan add the chopped garlic & salt.
In medium low flame fry the garlic till light brown.Keep it aside.
Other Ingredients
Chopped carrot,beans,cabbage - each a handful
Chopped onion - 2 tbsp
Oil- 6 tsp
Salt & pepper to taste
Soy sauce - 2 tsp
White vinegar - 1 tsp
Slit green chillies - 4
Chopped garlic - 1

Burnt Garlic Fried Rice

Method
Heat oil in a pan add chopped onion,garlic & green chillies and saute.
Now add the vegetables & fry in high flame till they are half cooked and still crisp.
Add soy sauce,salt,pepper powder & vinegar,give a quick mix.
Reduce the flame add the cooked rice & fried garlic, gently mix to make sure everything is well combined.
Garnish with  spring onions if using & fried garlic.
Note:
a) Non vegetarian can add cooked shredded chicken or scrambled egg.

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Puli Sadam / Tamarind Rice / Puli Chadam / Thalicha Puli Sadam - Quick Tamarind Rice

Puli sadam

Tempering ingredients

Sesame oil - 2 tbsp
Mustard - 1 tsp
Urad & Channa dal each - 1/2 tsp
Red chilies - 3
Slit green chilies - 4
Grated ginger - 1/4 tsp
Curry leaves
Peanuts - 2 tbsp
Hing - 1/2 tsp
Methi powder - 1/2 tsp

Other ingredients

Rice - 1 & 1/2 cups
(cook the rice with 3 cups of water till grains are separate)
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Jaggery - 1/4 tsp
Semi thick tamarind juice - 1 cup

Method

Heat the oil and temper it with above ingredients.
Pour the tamarind juice and little water if needed & give a boil, reduce the flame.
Now add salt, chilly powder, turmeric powder & jaggery.
Cook till the gravy is semi thick & raw smell has disappeared.
Add the rice & mix well till everything is well combined.
Switch off the stove garnish with some curry leaves & serve it with papad.

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Channa Pulao / Channa Biryani / Kabuli Channa Pulao Recipe / Chickpeas Pulao /Chana Biryani Recipe

Easy lunch box ideas/recipes.

Channa Pulao

Ingredients ground to a smooth paste
Mint & coriander leaves-1tbsp each
Green chillies-2
Cloves-2,Cinnamon-a small piece,Cardamom-1,Star anise-1/2,Bay leaf-1 small
Ginger & garlic paste-1tsp
Turmeric powder-1/2tsp
Tomato-1/2
Tempering ingredients
Oil-3tsp
Ghee-1tsp
Cardamom-2,cloves-3,cinnamon stick-1 small,star anise-1/2
Other ingredients
Sliced onions-a handful
Chopped tomato-1/2
Salt to taste
Ghee-1tsp
Lime juice-1tsp
Curd-1tbsp
Channa-1/2 cup
(soaked overnight,wash & drain out the water)
Basmati rice-2cups
Water-3 & 3/4 cups
Method
Heat oil & ghee in a pressure cooker,temper it with above ingredients.
Fry onion,tomato till transparent,now add the ground paste & fry till raw smell disappears & oil has separated the masala.
Add the curd,give a nice stir.
Now add the soaked channa,salt,rice & water,pressure cook till just one whistle.
Cool & remove the lid,pour 1tsp of ghee & lime juice on top mix gently.
Serve it hot with any side dish you like.

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Vegetable Pulao /Veg.Pulao - Easy,Simple & Quick Veg. Pulao Recipe

Vegetable Pulao

Ingredients
Basmati rice-1 & 1/2 cups
Water-3 cups
Salt to taste
My Biriyani /Pulao Masala-1tsp
Chopped onion-2 tbsp
Slit green chillies-1
Ginger & Garlic paste-1/2tsp
Mixed vegetables-1 & 1/2 cups
(I used peas,carrot,beans,cauliflower,potato,cabbage)
Chopped tomato-1/2 (optional)
Mint leaves-few
Oil-2tsp
Ghee-1tsp
Method
Heat oil in a pan fry onion till light pink,now add the ginger & garlic paste & fry till raw smell has disappeared.
Add all the vegetables & mint leaves,saute for 2 minutes.Add the rice,salt,biriyani masala powder & water.
Cover it with a lid & in very low flame cook the rice is done.
Remove the lid mix in the ghee,give a quick mix & serve it with raita of your choice.

Check for version 2 Veg.pulao recipe Here

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Vegetable Chinese Fried Rice / Chinese Fried Rice / Fried Rice Recipe / Simple Fried Rice Recipe / Quick Fried Rice

Fried Rice

Ingredients
Cooked rice-2 cups
(cook it with little salt & oil,the rice should be separate.I used Basmati rice)
Finely chopped vegetables-1cup
(I used cabbage,carrot,beans,peas,capsicum)
Chopped garlic-1
Chopped spring onions-1/2 cup
Oil-3tsp
Soy sauce-1tsp
Salt & Pepper to taste
Method
Heat oil in a pan add chopped garlic &  half of spring onions,saute till nice aroma appears.
Add the vegetables & saute it in high flame.
Add the seasonings,soy sauce & rice,toss it well.
Switch off the stove garnish with spring onions.
Serve it hot with Vegetable Manchurian

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Kashmiri Pulao Recipe / Kashmiri Pulao Recipe - Saffron Rice With Fruits And Nuts

Kashmiri Pulao

Ingredients
Basmati rice - 1 cup
Salt to taste
Almonds chopped -8
Cashew nut - 8
Raisins - 1 tsp heaped
Sliced onion - a handful
Saffron - a generous pinch
Warm milk - 1 tbsp
Sugar - 1/2 tsp
Oil / Ghee - each 1 tsp
Tempering
Oil / Ghee - each 1 tsp
Bay leaf-1
Cardamom - 2
Cloves - 2
Cinnamon stick - a small piece
Fennel seeds - 10
Garnish
Pomegranate seeds
Method
Soak saffron in warm milk.Wash and soak rice in water for 30 minutes
Heat 1 tsp of oil & ghee in a pan roast the nuts till sight brown,do not burn.Keep it aside.
In the same oil add the sliced onion & 1/2 tsp of sugar, fry in low flame till brown.
Take a wide bowl add 4 to 5 cups of water add some salt,bring water to boil.
Now add the soaked & drained rice,cook till cooked.Strain out the water.
Make sure the rice is separate,do not over cook & break the rice.
Heat oil & ghee in a pan temper it with above ingredients.
Now lower the flame add the rice,fried nuts,fried onion & saffron milk.
Gently mix to make sure everything is well combined,cover it with a lid & leave it for 5 minutes.
Switch off the flame garnish with pomegranate seeds & serve.
Note:
a) Add fresh fruits just before serving,do not add when rice is hot.
b) You can also add chopped fresh apple,grapes and pineapple.
c)  Do not reheat once the fruits are added.

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Ulundu Sadam Recipe / Ulundhu Sadam Recipe / Ullunthu Sadam Recipe / Urad Dal Rice Recipe / Black Gram Rice Recipe / Ulutham Paruppu Sadam / Ulundu Choru Recipe

Ulundu Sadam

Ingredients
Rice - 1 cup
Black Urad Dal - 1/2 cup
( I used the broken urad dal with skin)
Salt to taste
Water - 4 cups
Tempering
Sesame oil - 3 tsp
Sliced garlic - 5
Curry leaves few
Jeera / Cumin seeds - 1/2 tsp
Methi / Fenugreek seeds - 1/8 tsp
Hing - 1/8 tsp
Fresh grated coconut - 2 tbsp

Method
Dry roast urad dal till nice aroma comes out and has slightly colour changed.
Heat a pressure cooker pour oil & temper it with above ingredients.
Now add the washed rice,water,salt & dry roasted urad dal.
Pressure cook till done,cool & then open the cooker.
Best served with Ellu Thogayal.

Note:
Use best quality Urad dal otherwise some beans are too hard to cook.


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Saffron Rice Recipe / Kesar Rice Recipe / Kesar Chaval Recipe / Saffron Steamed Plain Basmati Rice Recipe

Saffron Rice

Ingredients
Basmati rice - 1 cup
Water - 2 cups
Ghee-2tsp
Oil-1 tsp
Cardamom -1
Cloves-2
Star anise -1
Bay leaf - 1
Shajeera - 1/4 tsp
Saffron - 2 to 3 generous pinches
Salt to taste
Turmeric a generous pinch

Kesar Rice

Saffron Rice

Method
Wash & soak rice in water for 15 minutes.
Heat oil & ghee in a pan add all the spices fry till nice aroma comes out.
Now pour the water,crushed saffron,salt & turmeric powder,mix well.
Drain the water out from the rice,once the water starts to boil add the rice.
Now lower the flame cover the pan with a tight lid.
Cook the rice till all the water has evaporated & grains are separate.
Switch off the gas gently fluff it up with a fork.
Sprinkle some crushed saffron on top & serve with any gravy you wish.


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Ellu Sadam Recipe / Ellu Podi Sadam / Nuvullu Annam / Til Rice / Sesame Seed Rice - Kannum Pongal Recipe

Ellu Sadam

Ingredients dry roasted & powdered
Sesame seeds - 2tbsp
Urad dal - 1 tbsp
Red chillies-2
Hing- a generous pinch
Salt to taste
Tempering
Sesame oil -1 & 1/2 tbsp
Mustard,Urad & Channa - together 1tsp
Peanuts-2tsp
Curry leaves - few
Red chillies-1
Other Ingredients
Cooked rice - as needed
Method
Heat a pan and dry roast sesame seeds,red chillies,hing & urad dal till light brown.
Switch off the stove cool & grind along with salt to a fine powder.
Heat oil in a pan and temper it with above ingredients.
Add the cooked rice & sprinkle the required amount of powder.Mix well till everything is combined.
Enjoy them with fryums or papad.
Note:
a) Grated coconut roasted & powdered can be used for extra flavour.
b) Fried cashew nuts can be used
c) Black sesame seeds can also be used instead of white.

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Curry Leaves Rice / Kariveppilai Rice / Karuveppilai Sadam Recipe / Karivepaku Annam Recipe

Karuveppilai Sadam

Ingredients roasted & ground to a semi smooth powder
Channa dal - 1tbsp
Urad dal-1tbsp
Coriander seeds - 1/2 tsp
Methi seeds-10
Jeera/Cumin - 1tsp
Whole pepper - 1tsp
Red chillies-3
Coconut-1tbsp
Curry leaves - 2 cups
Turmeric powder-1/4tsp
Hing - a generous pinch
Tamarind - a small gooseberry size
Jaggery or brown sugar - 1/8tsp
Oil-1/2 tbsp
Tempering
Mustard-1tsp
Urad dal -1tsp
Cashew nuts-6
Red chillies-2
Curry leaves-few
Oil-1 tbsp
Other ingredients
Cooked rice-1 cup
Salt to taste

Curry Leaves Rice

Method
Heat oil in a pan & fry all the above ingredients till light brown on all sides in low medium flame.
Do not burn the dal or curry leaf while frying.
Cool them & dry grind along with the jaggery to a semi smooth powder.Keep it aside.
Heat oil in a pan & temper it with above ingredients.
Now add the cooked rice,salt & required amount of the powder.
Mix gently till well combined.
Switch off the stove & serve them with papad/chips or raita.

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Carrot Rice / Carrot Rice Recipe - Lunch Box Recipe

Carrot Rice

Tempering
Oil-1 & 1/2 tbsp
Mustard-1tsp
Urad & Channa Dal-1 & 1/2 tsp
Jeera/ cumin-1/2tsp
Chopped green chillies-3
Curry leaves-little
Turmeric powder-1/4tsp
Curry powder-1tsp (optional)
Other ingredients
Grated carrots-3 cups
Salt to taste
Cooked rice - 3 cups
Method
Heat oil in a pan & temper it with above ingredients.
Add the grated carrots & salt fry in low flame till carrots are soft & cooked.
Add the rice & mix it well.Switch off the stove.
Garnish with coriander leaves & serve it hot with raita.

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Peanut Rice Recipe / Groundnut Rice / Kadalai Sadam Recipe / Verkadalai Sadham - Easy Lunch Box Recipes

Peanut Rice

Ingredients dry roasted & powdered
Peanut -1/4 cup
Coconut-1tbsp
Sesame seeds-1tbsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Tempering
Sesame oil -1tbsp
Mustard,Channa & Urad dal -each 1tsp
Peanuts-2tsp
Slit green chillies-1
Curry leaves few
Hing-a pinch
Other Ingredients
Rice-1 cup
(Cook the rice with 2 cups of water & keep it aside.Here i have used basmati rice)
Salt to taste
Method
Dry roast all the above ingredients mentioned till light brown on a low flame.
Cool the mixture & grind to a coarse powder.Keep it aside
Heat oil in a pan temper it with above ingredients.
Lower the flame, add the rice,salt & ground powder.Toss the rice well so the masala is well mixed with the rice.
Switch off the flame garnish with curry leaves & serve them hot with chips or papad.
Note:
a) Masala powder can be made a day ahead & keep in fridge to save time.
b) You can use leftover rice for this recipe.
c) Sesame oil gives nice aroma & flavour to your rice.

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