August 23, 2016

Cabbage, Tomato & Egg Rice / Lunch Box Recipes


Bored of making regular tomato or cabbage rice for kids Lunch box ?

Then, try this unique combination of veggies which are cooked along with basic masala powders and eggs is further mixed up with the cooked rice to give a delicious and tasty rice for kids. In addition, this rice is also nutritious as it contains veggies and eggs. Adjust the quantity of chillies and chilli powder according to taste bud. This simple yet tasty rice goes perfect with Potato chips or Potato fry.


Ingredients :

1 Cup Rice 
2 Cups Water 
1 Tbsp Oil 
1 Tsp Jeera / Cumin seeds 
1 Onion, Finely chopped 
2 Green chillies, chopped 
1 Cup Cabbage, Finely chopped 
2 Tomatoes 
1/4 Tsp Turmeric powder 
1/2 Tsp Chilli powder 
1/2 Tsp Coriander powder 
1/4 Tsp Cumin powder 
Salt to taste 
3 Eggs 
Coriander leaves for garnishing 

Method :

Cook the rice using 2 cups of water and keep aside.

Grind the tomatoes into fine paste and keep aside.

Heat oil in a pan and add cumin seeds followed by green chillies.

Add finely chopped onion and saute till translucent.

Add finely chopped cabbage and cook it along with onion for a minute.

Now add the ground tomato paste and mix well.

Add the masala powders ( turmeric, chilli, coriander and cumin ) along with the required amount of salt and mix well.

Cover and cook in a low flame till the cabbage gets cooked and the raw taste of tomatoes goes off.

Now add the eggs and scramble along with the masala.

Cook it for couple of minutes and add the cooked rice.

Adjust salt and mix well so that the masala gets evenly coated with the rice.

Simmer the flame and cook it for a minute.

Garnish with coriander leaves and serve hot.


Serving Options :

Serve hot with Potato chips or Potato fry.


July 16, 2016

Zucchini Salna ( Without Onion and Garlic )


One of my friend requested me to post few Satvik recipes which does not contain Onion and Garlic in the dish. So, tried Salna which is a popular side dish for parotta in Tamilnadu. The curry turned out delicious and flavourful inspite of not adding onion and ginger garlic paste.  Really happy with the output and my family members loved this tasty salna. The spices, coconut and tomatoes are roasted and grind into fine paste to get a thick flavourful curry. I have included Zucchini in this recipe which can also be replaced with mixed veggies or veggies according to choice.


Ingredients :

1 Zucchini, Chopped into small pieces
2 Tomatoes, Medium sized, Finely chopped
2 Green chillies, Slitted
2 Springs of Curry leaves
1 1/2 Tbsp Oil
Salt to taste
1 1/2 Cups Water

To Grind :

1 Tbsp Oil 
3 Medium sized Tomatoes, chopped
1 Bay leaf
1/2 inch Cinnamon
1 Elachi
1 Tsp Saunf
1/4 Cup Mint leaves
1/4 Cup Coconut pieces, Finely chopped
1/4 Tsp Turmeric powder 
1 Tsp Red chilli powder 
1 Tsp Coriander powder 
1/2 Tsp Cumin powder / Jeera powder 

Method :

Heat 1 tbsp oil in a pan and add bay leaf followed by cinnamon stick, elachi and saunf.

Add coconut pieces followed by mint leaves and saute.

Add the chopped tomatoes and saute for a minute.

Now add the masala powders ( Turmeric, Chilli, Coriander and Cumin ) and saute it for another couple of minutes.

Once done, remove from the flame and cool the mixture.

Grind into fine paste by adding little water and keep aside.

Now for the salna, heat 1 1/2 Tbsp oil in a pressure cooker and add curry leaves followed by green chillies.

Add the finely chopped tomatoes and saute till it turns soft.

Now add the chopped zucchini and cook it for couple of minutes in a medium flame.

Add the ground masala along with half a cup of water and cook it for 3 - 4 minutes.

Add the remaining 1 cup of water and required amount of salt to the salna.

Close it with the lid and pressure cook it for 2 whistles.

Once done, switch off the flame and keep aside.

Once the pressure gets released, open the lid and garnish with chopped mint leaves or coriander leaves.

Serve hot.


Serving Options :

Serve hot with Parotta or Roti or Idly or Dosa.














July 15, 2016

Egg Rice / Lunch box Special


This delicious rice is a perfect option for lunchbox menu as it is easy to prepare in the mornings, required less ingredients yet flavourful and tasty.  The shallots are sautéed along with chillies and spices is further mixed up with eggs and cooked rice. The addition of pav bhaaji masala powder enhances the taste and flavour of the rice. This can be served with fryers and potato fry.


Ingredients :

2 Cups Cooked Rice 
1/4 Cup Shallots ( Spring Onion Bulb ), Sliced 
2 Green chillies, sliced 
1 Tbsp Oil 
1 Tsp Jeera / Cumin Seeds
2 Eggs
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/2 Tsp Pav Bhaaji Masala powder 
Salt to taste 
3 Tbsp Spring Onion leaves, finely chopped 

Method :

Heat oil in a pan and add cumin seeds.

Once it starts spluttering, add green chillies followed by shallots and saute well.

Add turmeric powder followed by chilli powder and pav bhaaji masala powder.

Mix well and cook for a minute in a medium flame.

Add the eggs and scramble it along with the masala.

Now add the required amount of salt and cook it for a minute.

Add the measured cups of rice and mix well so that the masala gets coated evenly with rice.

Add the finely chopped spring onion leaves to the egg rice.

Mix well and switch off the flame.

Serve hot.


Serving Options :

Serve with Fryums.


July 13, 2016

Spicy Egg Curry


My today's recipe is a perfect side dish for this rainy season to serve with hot indian breads. The soaked red chillies is ground into fine paste along with tomato and ginger garlic paste to give a hot spicy colour and taste. Apart from Indian breads, this also goes yummy with hot rice or rasam rice.

Click the below link to watch the detailed video recipe...

https://www.youtube.com/watch?v=rIGNcYr5_TU


Ingredients :

4 Eggs, Boiled
2 Tbsp Oil
1 Bay leaf
2 Elachi
1/2 inch Cinnamon stick
2 Onions, chopped
1/4 Tsp Turmeric powder
1 Tsp Coriander powder
1/2 Tsp Cumin powder
1/2 Tsp Garam Masala powder
1  Tbsp Kasuri methi, crushed
Salt to taste
1 Cup of Water
Coriander leaves for garnishing

To Grind :

2 Tomatoes, chopped
2 Tsp Ginger garlic paste

5 - 6 Dry red chillies, soaked

Method :

Grind the given ingredients in "To Grind" to fine paste and keep aside.

Grind the chopped onions to fine paste and keep aside.

Take boiled eggs and prick it using fork and keep aside.

Heat oil in a pan and shallow fry the eggs.

Once done, remove from the pan and keep aside.

Add bay leaf to the same pan followed by cinnamon stick and elachi.

Add the onion paste and saute till the colour changes to light brown colour.

Now add the tomato - chilli paste and cook it for couple of minutes.

Add all the masala powders ( Turmeric, cumin, coriander and garam masala ) along with the required amount of salt.

Add the measured cup of water, close the lid and cook till the oil separates from the masala.

Now add crushed kasuri methi and mix well.

Add the shallow fried eggs and cook it for more couple of minutes.

Garnish with coriander leaves and serve hot.


Serving Options :

Serve hot with Indian breads or Rice.



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