Category Archives: Rice

Capsicum Rice

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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)

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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

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

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My Notes:

  • You can use regular green capsicum instead of mini peppers
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Pudina (Mint) Rice

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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,

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

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  • 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

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  • 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

pudina rice

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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

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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

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

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  • 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

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checkout my other variety rice,

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

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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

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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

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My Notes:

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

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Vegetable Rice

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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

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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

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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)

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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

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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

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  • 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

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

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

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  • 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

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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

© TraditionallyModernFood

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

Mango Rice

Method:

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  • 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

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

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© TraditionallyModernFood

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