Tex Mex Rice Bowl

I know that I am good at procrastinating things and thats why I joined few cooking challenges. To make me committed, to try and keep up with the end date and to never say "lets do it another day". I failed, yet again and here I am posting the dish that I made for the challenge two months later. I am really sorry Priya and Kalpana, for such a late post. I will try my level best to keep up with the dates from here on. Coming to the challenge, Kalpana, being a health freak, chose brown rice (I saw that coming!!!) and peppers. I immediately knew that I would make a one pot meal and this Tex mex rice is what I came up with.

~*What U Need*~ Boneless & Skinless Chicken - 1 cup, chopped Taco seasoning - 1 tbsp Red & Yellow peppers - 1 cup, chopped Brown rice - 2 cups, cooked Yellow corn - 1 cup, thawed Black beans - 1 can, drained Lemon - 1 Coriander leaves - 1/2 cup Salt - to taste Oil - 1 tbsp sliced avocados and sour cream - to serve How I Made it: Heat oil in a pan, and when hot add the chicken. Sprinkle the taco seasoning and fry till the chicken is done. Add the peppers and fry for 2-3 mins. Remove from flame. Add the brown rice and gently mix. Add the corn and beans and mix well. Squeeze in lemon juice, add chopped coriander and toss well. Season with salt.

Serve warm topped with sliced avocados and sour cream!!!

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Vegetable fried rice | Easy Lunchbox recipes

We are not very big fans of Chinese cuisine, to be frank the desire varies. There are days when we crave for nothing but Chinese and then there are days when Chinese seems like a distant world. Few days back I had this deep desire to have Chinese food and by Chinese, not the manchurian or schezhwan varieties. All I wanted was a simple fried rice ~ mildly flavored rice with lots of fresh crunchy vegetables. On first thought, I thought of packing some curd rice with potatoes for the huss's lunchbox and then preparing fried rice for me and pappu by around 12. But then the huss enjoys Chinese occasionally too and so I made this simple one pot meal for the three of us.

There are many versions of fried rice out there, it depends on individuals taste and what ur pantry carries too. Some use a wide range of sauces like chilli, light soy, dark soy, fish and many more while some keep it simple by adding just soy. I have even tasted fried rice with just pepper powder and that is how I like mine too. However I have given the amount of soy sauce that needs to be put in for your convenience.

Prep time: 15 mins; Cooking time: 20 mins; Serves - 2 ~*What U Need*~ Cooked basmati rice - 1 1/2 cups Onions - 1, sliced Spring onions - 2-3 stalks, chopped Carrot - 1, diced Beans - 4-5, diced Capsicum - 1/2, medium, diced Cabbage - 1/2 cup, shredded Peas - a handful Tomato ketchup - 2 tsp Soy sauce - 1 tsp(optional) Freshly ground pepper - 1 tsp, to taste Salt - to taste Oil - 1 tbsp Spring onions - to garnish How I Made it: Cook basmati rice and cool it for 1/2 an hour. Heat oil in a tawa, add the sliced onions and saute till tender but not soft. Add the veggies except the spring onions and saute till crisp and tender. Add the ketchup, soy sauce(if using) and mix well. Cook for 2 mins and then season with salt and pepper. Add the rice and spring onions and mix till evenly coated. Remove from flame and garnish with more spring onions.

Serve hot with side dish of choice... I served it with some chicken kebabs...

** My Notes:
** The rice should be non sticky and separated. You could use refrigerated rice too
** Donot overcook the veggies. It should be tender and crunchy.
** I skipped the soy sauce.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Carrot Rice | Easy Lunch Box Recipes

Here I am with another easy variety rice recipe, thanks to the huss. He asked for variety and variety it is these days. One method, different veggies and you have a healthy one pot meal on your plate or in my case, in his lunchbox. These days when I wake up late in the morning, I simply pack some variety rice and fryums for his lunch. Its simple and a healthy option too. One thing is that you are adding some veggie in your diet and second thing is that you do not need to make a stir fry for the side. Papadams, fryums, potato chips or even a spicy pickle makes a perfect match for this rice. Similarly you can use other veggies like beans, beetroot, cabbage, peas or a combination of all put together. I missed taking step by step pictures cos I was packing this for hubby's lunchbox and I just couldn't make myself to pick the camera and click the tutorial... But I will update the post the next time I make this.

Prep time: 10 mins; Cooking time: 20 mins; Serves - 2 ~*What U Need*~ Cooked rice - 1 1/2 cups Onion - 1, finely chopped, medium Carrot - 1 cup, grated Red chilli powder - 1/4 tsp Roasted peanuts - 2 tbsp, optional Coriander leaves - a handful, chopped Salt, oil For tempering: Mustard seeds - 1/2 tsp Urad dhal - 1 tsp Curry leaves - a sprig Green chilli - 1 How I Made it: Spread the cooked rice on a plate and allow to cool fluffing it in intervals. Heat oil in a pan, temper with mustard seeds, urad dhal, green chilli and curry leaves. Now add the onions and saute till brown. Add the carrot and fry till raw smell goes off. Now add the red chilli powder, salt and saute well. Add the chopped coriander leaves, cooked rice and roasted peanuts and mix well. Cook till the rice is warm.

Serve with some chips/vadagam/papadam!!!

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Tomato Peas Rice | Easy Lunchbox Recipes

Deciding what to make for hubby's lunch box is becoming a big headache for me these days. Its like cooking for a kid. He needs variety it seems. I make paruppu, rasam, sambar, curd rice and then any kinda variety rice for the week in that order, but he comes back in the evening complaining about the food. Says he can easily predict what will be in the dabba for the day... That being said, on days when I wake up late in the morning, I go for some easy variety rice option like this tomato peas rice. And for side I keep some potato chips which is a pantry staple in my household. Its easy to make and the lunch can be packed in half an hours time.

~*What U Need*~ Onion - 1, large Tomato - 2, medium Coriander powder - 1 tsp Red chilli powder - 1/2 tsp Mustard seeds - 1/2 tsp Urad dhal - 1 tsp Curry leaves - 1 sprig Garlic - 2 cloves, finely chopped Coriander leaves - 2 tbsp, chopped Peas - 1 /2 cup, cooked and drained Cooked Rice - 2 cups Salt, Oil How I Made it: Cook the peas for 1 whistle and drain it, set aside. In a kadai, heat oil, temper with mustard seeds, curry leaves and urad dhal. Add the garlic and saute for a minute or two. Add the sliced onions and saute till brown. Add the tomatoes and cook till mushy. Add the spice powders and cook well. Now add in the drained peas and season with salt. Add the coriander leaves and remove from flame. Now add the cooked rice and mix till evenly combined.

Serve warm with side dish of choice!!!

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Keerai / Palak Stir Fry

When I was a chottu mottu kid, I used to runaway from my quota of greens. Now I think this is applicable with everyone. We hate our greens, and moms used to just beg around with us and when frustrated they just stuff them inside our mouths. My mom however preferred the latter, no begging and cajoling, just stuffing and me crying around for the next 15 mins.

Grown-up and now a responsible home-maker cum working woman, I do not walk away from greens and they have become a regular part of my grocery bag. Just see how time changes. These days when mom comes with me for grocery shopping, she just laughs out when I run towards fresh greens and I would be glaring at her saying the words "Unga mind voice kekudu ma" (I hear ur mind voice mom). The wholesome greeny truth is that consuming keerai aka greens on a regular basis is good for health. One which has sinked in only after I have become the lady of the house.

This stir fry is a simple one fit for kids as the ingredients added masks the flavor of the greens, the most hated by kids.

~*What U Need*~
Any kind of Palak / Keerai - 1 bunch
Shallots - 1/4 kg
Grated coconut - 1/4 cup
Urad dhal - 1 tbsp
Green chilli(Medium) - 2
Salt - to taste
Mustard seeds - 1tsp
Curry leaves - 1 sprig
Oil - 2 tbsps

How I Made it:
Peel the skin of the Pearl Onions and slice it thinly. Chop the palak finely. Heat Oil in a kadai. Add the mustard seeds and allow to splutter. Next add the curry leaves and the urad dhal. When the dhal has browned, add the green chillies and fry well. Add the shallots and saute till transparent. Add salt and mix well
Add the chopped leaves and saute well. The total quantity of the leaves will reduce to half. When the leaves have cooked, add the grated coconut and combine well. Cook in medium for 3 mins and then turn off the flame.

Serve with rice !!!


So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Lemon Rice | Tangy & Zingy LBR Recipe

Deciding on what goes into our daily lunch boxes is a very tedious task for me. Whatever suggestions I give, they will be immediately turned down by Mr.A. I dont know why, while I love one pot meals, he is exactly the opposite. One pot meals is a strict NO... YES comes only once in a blue moon.
Lemon rice is one- one pot meal which I hate. But I have been craving for this for a long time. My palate has been in want for that tangy flavor. When I asked whether this could be made for lunch, and when I got YES for an answer, I just jumped at it. Made this tangy zingy lemon rice for our lunch box

~*What U Need*~

Cooked Rice - 2 cups
Turmeric powder - 1/4 tsp
Lemon juice - 1 tbsp
Mustard Seeds - 1 tsp
Urad dhal - 1 tbsp
Ginger(grated) - 1 tsp
Green chilli - 1
Peanuts - half a handful
Curry Leaves - 1 sprig
Dried Red chillies - 1
Hing powder - a pinch
Salt
Oil

How I made it:

Heat oil in a pan, add the mustard seeds and when spluttered add the curry leaves and fry.
Add the urad dhal and grated ginger and hing powder.
Slit open the green chillies, chop the red chillies. Add this to the pan and fry the mixture for few mins
Add the peanuts and saute till brown.
Add salt and turmeric powder. Combine well and fry for 2 mins.
Remove this mixture from flame. Add the cooked rice to this and toss
Finally add the lemon juice and combine well. Do not break the rice... Just toss well

Serve with spicy side dishes / papads / simple mango pickle.

Interested!!! Click to read more...

MorKulambu / Butter Milk curry

This is an easy to make lunch box recipe and goes well with any side dish. And is one of my all time favorites. Whenever I get up late for office, this is one recipe that I always think about to go into the lunch box. A simple cabbage stir fry would go hand-in-hand with this.

~* Ingredients *~
Large Onion - 1
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Green chilli - 1 Oil
Gram flour - 1 tbsp
Buttermilk - 1 cup
Hing powder - a pinch
Turmeric powder - 2 pinches
Water -As needed

The Making:

Chop the onions lengthwise.
Heat oil in a kadai.
Add the mustard seeds and curry leaves and allow to splutter.
Slit the green chilli length-wise and add this.
Add the hing powder and fry for 5 seconds.
Now add the onions and fry till brown.
Meanwhile mix the gram flour with 1 tbsp of water and set aside.
When the onions have fried, add the turmeric powder and saute for 2 mins.
Now add the gram flour mixture and keep on stirring till the mixture leaves of the pan.
Now add the buttermilk and salt and stir till the mixture mixes well.
Keep in medium flame for 3 mins and off the flame

Serve with white rice.

Linking this to Kerala Kitchen for the month of March held at Magpie's recipes

Interested!!! Click to read more...

Aloo Methi

Methi or Fenugreek leaves are of extreme medicinal value. The leaves are bitter to taste but including them in your daily diet will have the following medicinal effects.
> Eating fenugreek seeds during menstrual cycle is known to reduce stomach pain.
> Fenugreek leaves are cooling, mildly laxative, pungent, and aromatic.
> Consumption of fenugreek leaves restores excellent digestion abilities. You will not get common digestive problems like digestive disorders and iron deficiency.
> Regular gargle using water soaked leaves will prevent or heal mouth ulcers. It is a quick remedy for sore throat.
> Improving the milk secretion in lactating mothers.
> Protect against cancers of the breast and colon.
> Lowering type-1 and type-2 diabetes.

When I got methi leaves from the store yesterday, I was not sure what dish to make. Whether just to make a keerai poriyal or try something different. And finally came across this recipe of Aloo Methi from Super Yummy recipes. So tried this with some twists and tweaks to suit my style. And the end result "It was too good". I used minimal potatoes and dumped lots of methi leaves.

(Serves two; Preparation time - 30 mins)

Ingredients:
Methi leaves - 2 cups
Potatoes - 2 / Baby Potatoes - 10 to 15
Mustard seeds - 1/2 teaspoon
Ginger garlic paste - 1/4 teaspoon
Finely chopped Onions - 1 cup
Finely chopped Tomato - 1/2 cup
Chilli powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Sugar - a pinch
Salt - to taste
Olive oil - 2 tablespoons

The Making:
Boil the potatoes and peel off the skin. Cut into large chunks if you are using whole potatoes.
Heat a pan with (1tablespoon) oil. Dump the potatoes and fry till golden brown. Set aside.

In the same pan, add 1 tablespoon oil. Add the mustard seeds and allow to splutter. Add the onions and fry till golden brown. Add the ginger garlic paste and fry. Once done, add the tomatoes and fry till the oil oozes out. Now add the coriander, chilli, cumin powder, sugar and salt and fry again till the oil oozes out.
Add in the fried potatoes and cook for 3 mins.
Next dump in the methi leaves and cook till done. Do a quick taste check and turn off the flame.


Serve this as a side dish for rice / rotis. We had it with rice and dhal.

Interested!!! Click to read more...

Cauliflower Pakoda Manchurian

This is another frequently ordered veggie side dish when I hang out with my friends. Me and huss when in a hotel always look forward to non veg recipes and so veggies are usually ruled out of our order.
For the last few days, my want for this delicacy has doubled. In fact tripled. So opted for the home made version. Was not sure how it would come out but to be frank it was delicious. Huss voted the same.


Serves 2; Preparation time - 30 mins

Ingredients:
Cauliflower pakodas - 20 to 25

For the sauce:
Large Onion -1 cubed
Capsicum - 1 cubed
Tomato sauce - 2 tablespoons
Soy sauce - 1 tablespoon
Chilli sauce / Chilli flakes - 1 teaspoon
Corn flour - 1tablespoon (Added to thicken the sauce)
Ginger Garlic paste - 1 teaspoon
Salt to taste
Olive oil

The Making:
Of the sauce:
Heat oil in a tawa. Add ginger garlic paste and fry. Then add the onions and saute till golden brown. Now add the tomato, soy and chilli sauce and fry till oil oozes out. Then add in water ( 3 tablespoons) and add the capsicum cubes.
Mix the corn flour in 1 tablespoon of water
When the capsicum is half done, add the corn flour syrup and keep stirring. The sauce will start thickening. After 2-3 mins, add in the cauliflower pakodas and stir well.

Tips:
> Depending on the consistency, alter the water. You can make this dry / gravy / semi-gravy.
> If you are making the pakodas fresh, first prepare the sauce and then fry the pakodas before service time. This way when serving, the manchurian will be hot and crispy.

Serve with rotis/chapatis/ side dish for rice

Interested!!! Click to read more...

Potato Fry

Potatoes are anyone’s all time favorite. They can be mashed, fried, boiled so on. Anyway they are perfect to the palate. This dish is my favorite and I love it with curd rice.
It is a hit at my place (my mom and dad loves this when cooked by me). And I always make curd rice to go with this.
If anyone stands in front of me with biryani in one hand and curd rice & potato fry in the other, I would definitely choose the latter.

~* Ingredients *~

Large Potatoes – 2
Tomato sauce – 2 teaspoons
Mustard seeds – ¼ teaspoon
Urad dhal – 1 teaspoon
Curry leaves – 1 sprig
Turmeric powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Asafetida powder – a pinch
Salt – to taste
Oil
Soy sauce - 1/2 teaspoon(optional)
Chopped Spring onions & coriander leaves – a bunch (optional)

The Making:

Chop the potatoes into small cubes.
Heat oil in a pan. Once hot, add mustard seeds. When spluttered add the urad dhal and allow to brown. Then add the curry leaves. When fried, add the potatoes, give it a twist and close the pan with lid. After 2-3 mins, give it another twist and turn. In 5 mins, the potatoes will start to cook. Use a non stick pan, or the potatoes will stick to the pan. Now add the turmeric, asafetida and chilli powder and salt. Allow it to cook for another 5 mins. When the potatoes are half cooked, add in the sauces and sauté. Once the potatoes are soft and cooked, add the spring onions and coriander leaves and close the lid for 2 mins. This will cook the greens. If you are not using the greens, turn off the flame after doing a taste test.

Goes really well with curd rice.

Interested!!! Click to read more...

Okra Masala

I usually make okra fry only. Wanted to try something new with this and when I came across this recipe, I gave it a go…
Was different to the regular dish and can be done in a jiffy. It’s an easy to make lunch box recipe.

Serves – 2; Preparation time – 30 mins

~* Ingredients *~
Okra / lady’s fingers – ¼ kg
Large Onion – 1 (cubed)
Medium Tomato – 1 (cubed)
Chilli powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Turmeric powder – 2-3 pinches
Garam masala powder – ¼ teaspoon
Ginger garlic paste – ½ teaspoon
Oil – 2 tablespoons
Dried fenugreek leaves – 1 teaspoon (optional)
Salt – to taste

The Making:

Wash the okra ,and cut it into slices. Keep this under the fan overnight. This will dry the okra and it won’t be slimy.
Heat oil in a pan. Add onion, ginger garlic paste and fry till onion becomes golden brown
Add the chopped tomatoes and fry till tomato become soft
Add all the powders along with salt n stir till the oil oozes out.
Shift the prepared masala to a plate, let it cool.
Once cooled, blend it to a smooth paste in mixie with little water
Heat one more tbsp oil n fry the okras.
Add the blended paste to the okra in the pan n stir it nicely so that the masala coats the okra. Add the dry fenugreek leaves n mix well
Cook the okra till it become soft.

Serve as side dish for rice.

Interested!!! Click to read more...

Crispy fried Yam

This is one easy and tasty recipe. You can use this as a snack with tomato sauce / coriander chutney or you can use this as a side dish for rice... Anyway they tasty yammy :) This is one of my huss's favorite.

~* Ingredients *~

Yam - peeled and cut into long thin slices

Bajji powder - 3 tablespoons

Corn flour - 1 tablespoon

Rice flour - 1 tablespoon

Food color - Tomato red - a pinch

Salt - to taste

Red chilli powder - to taste

Ginger - Garlic paste - 1 teaspoon

Oil - to fry

The Making:

Mix all the above ingredients and let it marinate for 20 minutes.

Then, fry it in oil till golden brown...

Garnish with coriander leaves... Thats it Job done :))). Serve it hot with coriander chutney or tomato sauce...

Interested!!! Click to read more...