Capsicum Rice

I usually prepare Capsicum rice with onion , ginger garlic paste, whole garam masala etc. When my mom visited us she prepared Capsicum rice with curry powder, and I loved it.  I frequently use green bell peppers for preparing this but one day was out of it, and tried with mini peppers. This colorful rice will be a kids favorite lunch box menu.

Capsicum Rice

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3

Category: Entree

Ingredients :

Cooked Rice – 2 cup (I used regular rice but bastmati rice can also be used)

Mini Sweet peppers – 10 (I used 4 red, 4 yellow and 2 orange, to make it colorful:-))

Roasted peanuts – 1/4 cup

Asofoetida – a generous pinch

Turmeric powder – a pinch

Salt – as needed

Oil – 1 tsp

To temper:

Sesame Oil – 1/2 tsp

Mustard seeds -1/4 tsp

Channa dal – 1 tsp

Curry leaves – 1 sprig

Spice Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 3 (According to your spice level)

Method:

• Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
• Dry roast all the ingredients mentioned under “Spice Powder’ till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water
• Add 1 tsp  of oil to the pan and saute the bell peppers  with salt, until they are cooked
• Add 1/2 tsp of oil and add the mustard seeds, urad dal, channa dal, asofetida, curry leaves and peanuts till they become golden brown, and add the tempering to the cooked bell peppers and keep aside

• Add the cooked rice, spice powder, peanuts to the peppers and mix well. Check for the seasoning and add salt if required.

• Serve the rice with any dry vegetable curry/chips

My Notes:

• You can use regular green capsicum instead of mini peppers

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Pudina (Mint) Rice

For a lazy cook like me variety rice items are favorites, as I need not spend much time in kitchen, and it tastes delicious with a gravy/ raita. When we get a take out order in Indian restaurant, if we order gravy, they give a box of complimentary rice. Caramelized onion in that rice gives mild sweetness to the dish and should I say that is the reason I liked it:-) I tried a mint and ghee rice inspired by that rice. Should I call this rice as “Ghee Rice” or “MintMint Rice”, I am confused. Let me call it Ghee/Pudina Rice:-)

Check out my other Variety Rice,

• Vegetable Rice
• Puliyodharai
• Mango Rice
• Kashmiri Pulao
• Brinjal Rice
• Semiya Bagala Bath
• Vegetable Biryani
• Bisi Bele Bath
• Coconut Rice with coconut milk
• Tomato Biryani

Mint Rice

Preparation time : 10 minutes | Soaking time : 30 minutes to 1 hour | Cooking time : 30 minutes

Ingredients:

Basmati Rice – 1 cup, soaked and drained

Mint – 1 bunch

Onion – 1

Ginger Garlic paste – 1 tsp

Water – 2 cups

Cardamom Pods – 2

Cinnamon Stick -1/8 tsp

Star Ansie – 1

Bay leaf – 1

Sugar – 1/8 tsp (optional)

Salt – as needed

Fennel Seed  powder – 1/8 tsp

Ghee – 1 tbsp

Oil – 1/2 tsp

Method:

• Soak rice in warm water for 30 minutes and strain the water
• Add oil to the pan. When the oil is hot, add onions and saute till the onions turn translucent.  Add a pinch of salt and sugar; cook till the onions are caramelized (Sugar is optional, with little more oil this can still be achieved, but I like little sugar in all dish to neutralize flavour and yes I can hear your question, its not sweet). Keep aside

• Add ghee to the same pan. When the ghee is hot, add whole spices and cook for 30 seconds. Add cashew, and when they turn golden brown, add ginger garlic paste and green chilli. Cook till the raw smell goes
• Add mint and cook for 2-3 minutes. Add the rice and cook for a minute

• Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Add the caramelized onions and mix well. Serve Mint Rice with gravy/raita

My Notes:

• Instead of using caramelized onion can sauté onions and use them or use fried onion
• Instead of whole spices garam masala can also used
• Mint can be pulsed and added

Tomato Biryani

Variety rice are easy to make  and a perfect lunch box food. Usually I prepare tomato rice with just tomato and onion. After cooking coconut rice with coconut milk, I want to try coconut milk with tomato rice and prepared tomato biryani.

Tomato Biryani

Basmati Rice – 1 cup

Tomatoes – 3, finely chopped

Onion – 1 large sliced thinly

Spring onion – 3

Peas – 1/4 cup

Coconut Milk – 1/2 cup

Water – 1 cup + 1/2 cup

Red Chilli powder – 3/4  tsp (Adjust according to your taste)

Turmeric Powder – 1/8 tsp

Ginger Garlic Paste – 1 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Garam Masala – 1/2 tsp

Green Chilli – 1, slitted

Salt – as needed

Sugar – 1/8 tsp (optional)

Oil – 1/2 tbsp

Cinnamon – 2 inch stick

Cardamom – 2

Fennel Seed powder – 1/4 tsp

Bay leaves – 1

Star Ansie – 1

Method:

• Soak rice in warm water for 30 minutes, drain the water and keep it aside
• Add oil to the  pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion and ginger garlic paste and sauté till the raw smell goes off

• Add the chopped tomatoes and cook till the tomatoes get mushy. Add all the spice powders, salt and sugar; saute for 2 minutes

• Add peas and rice and saute for a minute. In a rice cooker add the rice – tomato mixture, coconut milk and water. After the rice is cooked sprinkle chopped spring onions  on top and Serve it with raita/gravy

checkout my other variety rice,

• Vegetable Rice
• Puliyodharai
• Mango Rice
• Kashmiri Pulao
• Brinjal Rice
• Semiya Bagala Bath
• Vegetable Biryani
• Bisi Bele Bath
• Coconut Rice with coconut milk

Notes:

• Instead of basmati rice samba rice can also be used
• Fried onions can be added to garnish
• Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles

Thengai Sadam (Coconut Rice) with coconut milk

When I open my lunch box and I see coconut rice, its a happy face.. Easy and delicious variety rice. Though i love the usual version without coconut milk, after trying this version started doing this often.  I had 1/4 cup coconut milk in fridge (Leftover after preparing Vegetable Stew) and was thinking what to do with it. Suddenly remembered Thai rice prepared with coconut milk, so added coconut milk while cooking rice and resulting coconut rice was much flavorful and tastier

Cooking rice with coconutmilk

Ingredients:

Rice : 1/2 cup

Thin Coconut milk : 1/4 cup

Water : 3/4 cup

Ghee/ Coconut oil – one drop

Add drop of ghee/ oil and Cook rice in pressure cooker for 2 whistle or rice cooker and spread them in a wide pan

Coconut Rice:

Ingredients

Cooked Rice – 1 cup

Coconut – 1/3 cup

Salt – as needed

To temper:

Coconut Oil – 1 tsp

Peanuts – 5 tbsp

Cashews – 7 roughly broken

Mustard seeds – 1/4 tsp

Urad dal – 1 tsp

Channa dal – 1 tsp

Asofetida/ Hing(Perungayam) –  pinch

Green chillies – 1 slitted (Adjust according to your taste)

Curry leaves – few

Method:

• Add 1 tsp of oil and when the oil is hot add the mustard seeds, urad dal, channa dal, cashew nuts, curry leaves asofetida and peanuts and cook till they become golden brown. Add coconut and sauté for a minute
• Add the tempered ingredients to the pan containing rice, salt and mix gently. Check for the seasoning and add salt if required. Serve the rice with chips/ gravy

My Notes:

• Coconut milk is optional you can cook rice without that in that case add 1:2 water

Vegetable Rice

With mixed vegetables, I had already posted Vegetable Biryani Recipe. Ever since our school days, this is my Amma’s style of doing fried rice. My mother prepares this directly in pressure cooker, but I used rice cooker. My sister’s friend asked me for this recipe, so I thought of posting it.

Vegetable Rice

Preparation Time : 15 mins | Soaking Time: 30 mins |  Cooking Time : 40 mins | Serves : 4

Recipe Category: Entreè

Ingredients:

Basmati Rice – 1 cup, soaked and drained

Mixed Vegetable – 1 cups + 1/2 cup (I used carrots, beans, corn, green peas and potato)

Ginger Garlic paste – 1 tsp

Water – 2 cup

Cardamom Pods – 2

Cinnamon Stick – 1/8 tsp

Bay leaf – 1

Salt – as needed

To grind:

Onion – 1

Green chilli – 1

Poppy seeds – 1/8 tsp

Fennel Seed  powder – 1/8 tsp

Method:

• Soak rice in warm water for 30 minutes, strain and add 1/2 tsp of ghee. Saute rice for a minute and keep it aside
• Grind the items under “to grind” into fine paste without adding water
• Add oil to the same pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion paste and cook  till the raw smell goes off. Add vegetables and Saute well
• Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Serve it with raita/gravy

My Notes:

• Instead of grinding onion and green Chilli, you can also Saute them directly
• Fried onions can be added to garnish
• Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles
•  Paneer and mushroom can be added
• Instead of adding whole spices, garam masala powder can be added

Pulikaichal (Puliyodharai)

Pulikaichal is a classic traditional recipe.  When mixed with rice, tangy variety rice is ready (Puliyodarai). It also goes well with dosa/ Idli tiffin variety, and acts as a yummy pickle to curd rice.  It is a great travel recipe too, also a festive recipe prepared during kannum pongal and aadi perukku. It stays good even for a month (when refrigerated) or upto a week (outside),  if stored in an air tight container and accessed with a clean dry spoon. This is one of the most favorite prasadam in temples. It’s good to have Thakkali Thokku/Pulikaichal in fridge, and during busy days these two pastes help a lot.

Pulikaichal (Puliyodharai)

Preparation Time : 10 mins | Cooking Time : 30 mins

Recipe Category: Pickle/Side Dish and Entrée

Ingredients:

Cooked Rice – 2 cup

For the pulikaichal:

Tamarind – big lemon size

Powdered Jaggery – 1 tbsp

Turmeric Powder – 1/8 tsp

Asafoetida – a generous pinch

Salt – as needed

Sesame oil – 3 tbsp

Roasted Peanuts – 1/4 cup (approximately) I generally add handful

To temper:

Mustard Seeds – 1/4 tsp

Channa Dal – 1 tbsp

Dried Red chillies – 2

Curry Leaves – few

Spice Powder:

Channa Dal – 1  tbsp

Coriander Seeds – 1 tbsp

Dried Red Chillies – 4 (Adjust according to your spice)

Fenugreek Seeds(Venthyam) – 1/4 tsp

Method:

• Dry roast the ingredients under ‘Spice powder’. Allow them to cool and grind it to a fine powder without adding water, and keep aside

• Soak tamrind in luke warm water for 10 – 15 mins. Extract the juice and keep aside
• Add sesame oil in a pan, and when the oil is hot add the ingredients under ‘to temper’ and let them splutter. Add the tamarind extract and allow it to boil

• When the raw smell starts to go away, add the powder, peanuts, salt and jaggery. Mix well and continue cooking

• Keep stirring occasionally. When oil begins to seperate and the mixture becomes a thick paste (and raw smell goes off completely), switch off.

• Take the cooked rice spread it in a wide bowl, drizzle a tsp of sesame oil, add 1/2 cup of pulikaichal, and mix well without mushing up the rice.  Adjust the quantity of pulikaichal and add salt, if required. Allow it to rest atleast for 30 – 45 mins before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry

My Notes:

• Always use a wide pan while cooking pulikaichal as they tends to spit spills outside
• Sesame oil make it stay good for longer days
• Generally for puliyodarai I use normal rice but basmati rice can also be used
• Rice tastes better sometime after it has been mixed
• Can add 1/2 tsp of sesame seed, 1 tbsp of urad Dal and 1/2 tsp of pepper powder while preparing spice powder. My friend’s mom coos with these ingredients, and it tastes good too. As both my mom and mother in law won’t add these spices, I haven’t added
• First day it tastes spicy but over a period of time it tastes less spicy
• Adding jaggery is optional but it gives a sweet tangy taste which we like
• I have used roasted peanuts so I added them at the end. If you are using unroasted add it after tempering

Mango Rice

Whenever I have confusion on what to cook for rice accompaniment, or during busy days, Variety rice is the one which helps me. Easy to cook, and a complete meal. I was thinking of coconut rice, but when I opened the fridge, saw raw mangoes and brinjal. Brinjal rice is my favorite, but whenever I buy Mangoes I always do instant mango pickle. This time, for a change, I tried Mango rice and after tasting it, decided I should do this frequently.

Mango Rice

Preparation Time : 10 mins |  Cooking Time : 20 – 25 mins | Serves : 2

Recipe Category: Entree

Ingredients

Cooked Rice – 3 cups

Raw Mango – 1 cup, peeled and grated ( or chopped in a chopper)

Turmeric powder – 1/8 tsp

Salt – as needed

Tempering:

Sesame Oil – 1 tsp

Mustard seeds -1/8 tsp

Bengal gram/channa dal – 1 tsp

Peanuts – 1/4 cup

CashewNuts – 2 tbsp

Red chilli – 3 (According according to your spice)

Asafetida-  generous pinch

Peanuts -1/4 cup

Curry leaves – few

Method:

• Cook rice and spread it in a wide pan
• Add oil to another pan. When oil is hot, add mustard seeds. when it splutters, add bengal gram, peanuts and cashewnuts , red chilli and Asafoetida
• When dal turns golden brown, add turmeric powder, salt and curry leaves

• Add grated mangoes and mix well to combine with the spices. Need not cook for a long time

• Add cooked rice and mix gently. Enjoy this rice with any chips like Microwave potato chips or any fry like Oven Roasted Cheppan Kizhangu, Potato Fry

My Notes:

• Use sour/tangy mangoes for this dish. If your mangoes are not sour enough, then add a little more than 1 cup
• You can also add coconut to this rice

Kashmiri Pulao

Whenever I visit restaurants, Kashmiri pulao is one dish in menu card which attracts me, with a lot of mixed nuts with fruits. Usually for weekend/special lunch I prepare dishes like Bisi Bele bath or Vegetable Biryani, but this time I wanted to spend less time in kitchen, and still have some exotic dish. Suddenly I remembered seeing kashmiri pulao recipe in Sharmis passion. I followed her recipe, making a few changes.

Kashmiri Pulao

Preparation Time : 10 mins | Soaking time : 30 mins | Cooking Time : 20 – 25 mins | Serves : 2

Recipe Category: Entree

Ingredients:

Basmati Rice – 1 cup (Soaked and drained)

Milk – 1 cup

Water – 1 cup

Saffron – 1/8 tsp

Ghee / Oil – 2 tbsp (I used ghee)

Cinnamon – 1/2 piece

Cloves – 2

Fennel Seed powder – 1/4 tsp

Cardamom – 2 pods

Grapes – 1/2 cup

Pomegranate – 1/4 cup

Nuts – 1/2 cup (Almonds, Cashews and Walnuts)

Raisins – 2 tbsp

Salt – as needed

Sugar – 1/4 tsp (Optional)

Method:

• Soak saffron in milk for 10 minutes
• Add 1 tbsp ghee to the pan. When its hot, add whole spices (Cinnamon, cardamom, cloves and fennel seeds) and saute for minute. Add rice and saute for 1-2 minutes

• Add milk, water, saffron and salt, and close the lid. Switch off after the rice is cooked

• Spread the rice in a wide pan and set aside

• Add ghee to the pan, once the ghee is hot add the nuts and saute till they are crunchy. Add raisin at the end as they cook soon. Add fruits and nuts to the rice pan after rice is cooled (Adding fruits when is rice is hot makes the pulao watery) and gently mix. Easy and yummy pulao is ready:-) Serve it with any gravy. We had with Malai Kofta ( Recipe coming up soon:-))

 

My Notes:

• Add fruits of your choice. Apple, pineapple, grapes,pomegranate etc. can be added
• Instead of using whole spices, you can also use garam masala
• Instead of cooking rice directly, you can also pressure cook or use slow cooker

Glad to send this recipe for Kids Lunch Box ideas Contest of IndusLadies

 

Brinjal Rice – Vangi Bath

When it comes to brinjal i have many favorites  like Gotsu, brinjal rice and stuffed brinjal, Enna Kathirikai Kuzhambu, Sutta kathirikai Chutney. Brinjal rice is great for lunch box. As a kid, this Brinjal Rice with carrot raita and fryoms was one of my favorite options. Even if you are not a big fan of eggplant, cant say no to brinjal rice. The powder we add is flavorful and makes the rice extra special.

Brinjal Rice

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3

Category:Entree

Ingredients :

Rice – 1 cup (I used regular rice but basmati rice can also used)

Brinjal – 2 cups, diced

Sesame Oil – 2 tsp

Salt – as needed

Turmeric powder – a generous pinch

To temper:

Sesame Oil – 1/2 tsp

Mustard seeds -1/4 tsp

Channa dal – 1 tsp

Urad dal – 1 tsp

Peanut – 1/4 cup

Vangi Bath Powder:

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 3 (According to your spice level) Sesame seeds – 1/4 tsp

Peanuts – 1 tbsp + 1 tsp

Method:

• Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan
• Dry roast all the ingredients mentioned under “Vangi Bath Powder’ till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water

• Add 1 tsp  of oil to the pan and saute the brinjal with salt until the brinjal get cooked. Keep the cooked brinjal aside
• Add 1/2 tsp of oil and add the mustard seeds, urad dal, channa dal, curry leaves and peanut till they become golden brown, and keep aside

• Add the tempered ingredients, 1 tsp of oil and vangi bath Powder to the pan containing rice and mix gently. Check for the seasoning and add salt if required. Serve the vangi bath with any raita/fryoms

My Notes:

Same recipe can be used to prepare bell pepper rice

Vegetable Biryani

Being a vegetarian, Vegetable Biryani is definitely included as a weekend special lunch.  Vegetable biryani is a flavorful and exotic rice dish which looks colorful, with vegetables and spices. There are many ways to cook biryani. I  generally make Vegetable biryani the way my amma cooks it, and it is delicious and easy to cook. Few of my friends are experts in making biryani. One day, while talking to one of my friend, she mentioned Hyderabad biryani. I always thought Hydrabad biryani was complicated, but after hearing her version I realized it was not the case. I wanted to try that at home. Here is my version of Hyderabad vegetable biryani.

Vegetable Biryani

Preparation Time : 15 mins | Soaking Time: 1 hour |  Cooking Time : 45 mins | Serves : 4

Recipe Category: Entree

Ingredients:

Basmati Rice – 1 cup,soaked and drained

Mixed Vegetable – 1 cups + 1/2 cup (I used carrots, beans, cauliflower and potato)

Mint – 1/4 cup

Biryani Masala –  2 tsp

Garam masala – 1/2 tsp

Ginger Garlic paste – 1 tsp

Curd – 1/4 cup

Cashew – 2 tbsp

Water – as needed

Saffron – 1/16 tsp

Saffron color – a pinch

Cardamom Pods – 2

Cinnamon Stick – 1/8 tsp

Roasted Bread – to garnish (I have oven roasted bread at 350 degree F. You can either follow the procedure or grill/fry it)

Bay leaf – 1

Fennel Seed  powder – 1/8 tsp

Salt – to taste

Biryani Masala: 

Cinnamon Stick – 1/4 stick

Cloves – 2

Cumin – 1/4 tsp

Pepper Corns – 1/8 tsp

Coriander powder – 1/2 tsp

Green cardamom – 3 pods

Red Chilli Powder – 1/8 tsp

Black Cardamom – 2 pods

Method:

• Soak rice in warm water for 1 hour
• Take a blender, add all the spices listed under “Biryani Masala” and make a coarse powder

• Add oil to the pan. When the oil is hot, add whole spices, onion and ginger garlic paste. When the onion becomes translucent, add vegetables and salt. Cook the veggies. Add mint, garam masala and biryani masala and saute for a minute. Finally add curd, cook for 2-3 minutes and switch off

• In a separate wide pan, boil water. Add cinnamon stick, and when the water is boiling hot, add rice and salt. After the rice is  cooked, strain the rice
• Take a heavy bottomed pan/pressure cooker/ non stick pan  (I took a non stick pan). Spread some of the cooked vegetables ,mint and cooked rice over them. Repeat the process, adding layers of vegetables and rice. Finally, add cashew,saffron and saffron color and close it with a lid, and cook it for 15 – 20 minute in a very slow flame. Garnish Biryani with onion and fried bread. Serve it with raita/Salna

My Notes:

• You can add fried onions instead of regular onion
• Can add paneer and mushroom
• If you are doubtful whether you may have burnt the biryani, use double boil method. place water in wide pan and place the biryani pan over it
• You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven-proof utensil like the pyrex ones for baking in the oven.
• This biryani masala powder can be used for any type of Biryani
•  You can add pomegranate Seeds if needed
• Adjust spice according to your taste
• Can add turmeric powder