Tindora / Kovakkai Rice | Lunch Box Recipes

 Tindora rice is perfect for lunchbox.I love this rice becoz of the crunchness.Do try this rice ,am sure will you will love it.Serve with simply papad or any roast.

Ingredients

Cooked rice -2 cups
Tindora -3/4 cup (chopped into round)
Onion -1 chopped
Green chilli -2 slit
Sambar powder -1 tsp
Turmeric powder -1/4 tsp
Grated coconut -2 tbsp
Salt -to taste
Chopped coriander leaves -1 tbsp
Ghee -1 tsp

To Temper 

Oil -1 tbsp
Mustard seeds -1/2 tsp
Fennel seeds -1 tsp
Curry leaves -1 sprig


Method

* Heat  oil in a kadai temepr the ingredients given under "To temper" ,then saute onion and slit green chillies.

 *Then add the chopped tindora,turmeric powder and sambar powder.Mix and saute well

 *Once the tindora is semi cooked add the grated coconut ,salt and cooked rice

 *Mix well and finally mix with ghee and coriander leaves.

*Serve it after 30 mins .

Curry Leaves Thokku / Karuveppilai Thokku

 Already I made Curry leaves podi ,Now i made Curry leaves thokku.It taste similar to "Grand Sweets "Style.
It can be mixed with rice and served with any roast or simply with fryum.Also paired up with curd rice,idli & dosa.

Ingredients

Curry leaves - 1 cup tightly packed
Rck salt - To taste
Tamarind - Amla size
Chilli Powder - 1 tbsp or according to ur tatse
Fenugreek powder -1/2 tsp

To Temper

Gingelly Oil -1/4 cup + 2 tsp
Mustard Seeds -1/2 tsp
Jeera -1/4 tsp
Hing -1/8 tsp

Method

*Wash the curry leaves and pat dry in clean cloth for an hour.

*Heat 2 tsp oil in a kadai ,roast the curry leaves until it turns pale colour.switch off the flame.Add the tamarind and mix well.

 *Once it cool down grind it with salt and little water to a fine paste.

*Heat the kadai and temper with the ingredients given under "To Temper ".Add the chilli powder then immediately add the ground paste.

 *Mix  and saute it well until the oil floats on top.Now add the fenugreek seeds powder,mix it and switch off the flame.

*Once it completely cools down stored it in clean bottle .It stays good  in fridge for 1 or 2 months.

Mix Veg Pickle | South Indian Pickle Recipe

In our family we love spicy  pickle except y betterhalf.Always i have pickles in handy .Long time i want to prepare veg pickle,one day happened it to as i have all veggies.Veg pickle is super spicy and cruncy in taste.

Here I used Carrot,Cauliflower,Raw mango,Baby bittergourd,Lemon,Garlic pods,Ginger,Green chilli,Broad beans,Small onion,Fresh Turkey berry.

Ingredients

Mixed Veggies - 4 cups (Finely chopped)
White Vinegar - 1/3 cup
Gingelly Oil -1/2 cup + 2 tbsp
Kal uppu/Rock Salt - 1/4 cup (Adjust it)
Red Chilli Powder - 3 tbsp
Turmeric Powder -1 tsp

For Seasoning
Mustard Seeds -3/4 tsp
Curry leaves -2 tbsp(Finely chopped)
Hing -1/2 tsp

Method

*First wash the veggies and pat dry them in clean cloth for an hour.Then finely chopped it.

 *In a bowl take the chopped veggies add the Turmeric powder,Chilli powder,Rock salt,Vinegar,1/2 cup gingelly oil.Mix it well.

 *In a kadai add the 2 tbsp oil and seasoning the ingredients given under "For Seasoning ".Poured it in pickle.Mix it

*Let it soak for 2 days.Everyday mix the pickle in clean and dry spoon.And then the pickle is ready to serve.

*Always the stored the pickle in Ceramic jar or Bottle.