Skip to main content

Tomato & Carrot Rice / Lunchbox Special

One of the biggest challenge for all mommies is packing lunchbox for their kids. And I hope, all mommies will agree on this. Few kids are picky eater who doesn't like veggies to be visible in their box but as a mother, our priority will be in making a healthy meal which includes veggies.
So, if you want to make your kid eat tomato and carrot, try this healthy rice in which tomato and carrot is made into fine paste and prepared like a pulao. And then, thalimpu is added to the rice to give a crunchy texture which also indeed looks like a puliogare.

In this recipe, I have used peanuts and chana dal for the seasoning and in addition to that, soaked and peeled badam or cashews can also be included. The measurement and quantity of ingredients are made especially for kid's taste bud so adjust the quantity accordingly.

Here comes the recipe for a delicious and healthy kid's lunchbox recipe...

Ingredients :

1 1/2 Tbsp Oil or Ghee 
1 Tsp Cumin seeds 
2 Tomatoes, chopped 
2 Carrot, chopped 
1 Tsp Ginger garlic paste 
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/2 Tsp Cumin powder 
Salt to taste 
1 Cup Rice 
2 Cups Water 
Coriander leaves for garnishing ( optional )

For Thalimpu / Seasoning :

2 Tsp Oil 
2 Tbsp Peanuts 
1 Tbsp Chana dal / Kadalai parupu
2  Dry red chillies
A pinch of Hing powder 
2 Springs of Curry leaves

Method :

Grind the chopped tomatoes and carrots into fine paste. Keep aside.

Heat oil or ghee in a thick bottomed pan or pressure cooker and add cumin seeds.

Once it starts crackling, add ginger garlic paste and saute till the raw smell goes off.

Now add the tomato - carrot paste along with the masala powders ( turmeric, chilli and cumin ) and salt.

Saute and cook till the oil separates from the masala.

Now add the measured amount of water and once it starts boiling add the rice.

Simmer the flame, close it with the lid and cook till the rice gets cooked.

Meanwhile, heat oil in a small pan and add chana dal followed by peanuts, dry red chillies, hing powder and curry leaves.

Add the thalimpu to the cooked tomato - carrot rice and gently mix well without breaking the rice.

Garnish with coriander leaves and serve.

Serving Options :

Serve with Potato fry, Egg omelette or Fryums.

Notes :

The measurement and ingredients used in this recipe is especially for kids so adjust the quantity of chillies or chilli powder according to taste bud.

Finely chopped onions can also be added before adding tomato - carrot paste.


  1. Looks tempting. I'm sure kids will love this as there r no visible veggies ;)

    1. True...esp to make my son eat veggies,this is the only way :) Thanks a lot :)

  2. Looks yummy. Simple healthy and Delicious


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …