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 .

OPOS Veg Biryani | Biryani Recipe | OPOS Recipe

Can you believe biryani prepared in 6 mins..Yes first time i prepared it in opos came out really good.

Recipe Source Here.Thxs to RK sir,who is the founder of the OPOS Recipe.

Preparation Time : 30 mins

Cooking Time : < 6 mins

Serves : 2

Ingredients:

Basmathi - 1 Cup

Curd - 3/4 Cup

Green chilli - 1 slit

Mix Veg (Carrot,Beans,Green peas) - Each 1/2 cup

Salt -to taste

Ginger Garlic Paste -1 tsp

Fried Onion -1/4 cup

Red Chilli Powder -1 tsp

Garam Masala -1/4 tsp

Whole Garam Masala - 1 each(cloves,bay leaves,star anise,cardamom)

Ghee -1 tbsp

Water -5 tsp + 1/2 cup

Tomato -1 big(chopped)

Mint&Coriander leaves -handfistful

Method

*First Wash and soak the basmathi for 30 mins and drain the water completely.Keep it aside

*Mix the veggies with 3/4 cup curd+salt+slit green chilli+fried onion ,garam masala and red chilli powder.

 Layer 1 : add 5 tsp water+ 1 tbsp ghee+whole garam masala

Layer 2: Spread the 1 big chopped tomato+half of the veggies+basmathi rice+chopped mint & coriander leaves.

 Layer 3: Cover with remaining half of the veg and pour the 1/2 cup water without disturbing the layer.

 *Cover and Cook at high flame for 2 hisses.

*Once the pressure settled mix and serve !!

Garlic Rice / Poondu Sadham | Lunch Box Recipes

 Simple and Tasty recipe,Perfect For Lunchbox ...Adapted the recipe from here.

Preparation Time : 10 mins
Cooking Time: 10 mins
Serves : 2

Ingredients :

Leftover Rice - 3 cups
Turmeric powder -1/4 tsp
Mustard seeds - 1/2 tsp
Hing - 1/4 tsp
Channa Dal - 2 tsp
Urad dal - 2 tsp
Curry Leaves - 1 sprig
Small onion -10
Garlic - 1 hand fistful
Salt - To taste
Gingelly Oil - 3 tsp
Tamarind - blueberry size

Method

*In a kadai heat 2 tsp oil and roast the channa dal ,urad dal seperately.Keep it aside.

 *In same kadai roast the garlic,small onion,curry leaves one by one and switch off the flame.Now add the tamarind mix well.keep it aside for 5 mins.

*Once it cools down ,in a mixie firs powder the dals and the remaining roasted ingredients,grind it to a coarse paste without adding water.

 *Heat 1 tsp oil in a kadai temper with mustard seeds,once it splutter add hing and turmeric powder.Then add the leftover rice,salt,coarse paste.Mix it well in a low flame.

*Switch off the flame.Serve it after an hour.

MY NOTE

*Try to add gingelly oil  and country garlic,it enhances the taste.

Vangibath / Brinjal rice | Authentic Vangibath recipe

Vaangibath / Brinjal Rice is very popular rice dish

First let us know how to make Vangibath Powder

Ingredients

Coriander Seeds - 1 1/2 tbspn
Channa Dal - 3/4 Tbspn
White Urad Dal - 3/4 Tbspn
Red chillies -2
Kashmiri Chilli - 4 (Its gives nice colour )
Cloves - 2
Cinnamon Sticks  1" size - 2
Oil - 11/2 Tbspn

Method 
*Heat Oil in a pan  roast the ingredients one by one .Once it cooled down grind it in mixie to a fine powder.Cools down completely and stored it in a airtight container.

Vangibath Recipe

Ingredients

Cooked Rice - 2 Cups
Vangibath Powder - 1/4 cup
Small Brinjal - 6 (Cut it into a medium size)
Salt -To taste
Oil - 1/4 Cup
Mustard Seeds -1 tspn
Channa dal -1 tspn
Curry leaves -1 sprig
Turmeric pdr -1/2 tspn
Jaggery - 1 tspn
Tamarind Paste - 2 tspn
Grated Coconut -1 Tbspn

Method

*Keep the cut brinjal in water to avoid discolouration.

*Heat oil in a pan add the mustard seeds+channa dal and curry leaves one by one .Fry it until it turns golden brown.

*Now add the squeeze the water from the cut brinjal and turmeric powder.

*Cover and Cook it for 5-10 mins in low flame.

*Once the brinjal is cooked add the salt+vangibath pdr+tamarind paste+jaggery+grated coconut.Mix it well.

*Cook it very low flame until the oil leaves the mix.

*Now add the rice,mix it gently.

*Cover it and let it be on low flame for 5 mins and switch off the flame.

*Now Vangibath is ready to serve,Enjoy with Papad / Raita /Potato Fry

MY NOTES

*Try to use Green colour brinjal,it gives nice flavour to the dish.Here its difficult to get that brinjal so i used small purple brinjal.

*For Vangibath masala try to use kashmiri chillies it gives nice colour..