Broccoli Rice Using Maggie Noodles Masala

Broccoli is one of the healthy veggie which is high in Vitamin C and Fiber. Earlier it was a very expensive veggie and used to find only in super markets but nowadays, even small veggie shops has such type of healthy n unique veggies. Lots of delicious recipes can be prepared using Broccoli like Rice, curries, soups and parathas etc.

 Broccoli Rice is one of the easy and healthy recipe which can be prepared using leftover rice and no extra spices required for this recipe. Just a small packet of leftover maggie Noodles masala will enhance the flavor of the rice and gives unique taste. Adding lemon juice is to balance the taste and flavor. I have used maggie masala but any noodles masala can be used for this rice. Perfect Lunch box menu and can be served with Tomato sauce, chilli sauce or any Raita.

Want to make it more healthy?  Just add veggies of your choice !

Ingredients :

  • 1 Cup Rice, cooked
  • 15 Broccoli Florets
  • 4 Garlic, crushed and finely chopped
  • 1 Maggie Noodles Masala
  • Salt to taste
  • 2 Tsp Lemon Juice
  • 1 Tbsp Oil
  • 2 Fresh Red chillies, chopped
  • Few Spring Onions, for garnishing

Method :

  • Cook Rice and keep aside ( Do not cook rice very soft ) or Use leftover rice for the recipe.           
  • Heat oil in a pan and add finely chopped garlic.
  • Saute for half a minute and add chopped fresh red chillies. ( Green chillies can also be used )
  • Add Broccoli florets and saute for couple of minutes in a medium flame.
  • Add Maggie Noodles Masala and Salt. Mix well.
  • Cover and cook it for 4-5 minutes in a simmer flame.
  • Now add the Cooked Rice or Leftover Rice and Mix well without breaking the rice.
  • Close the lid and keep it for couple of minutes in a simmer flame. 
  • Switch off the flame and add lemon juice.
  • Mix well and adjust salt at this stage.
  • Garnish with chopped Spring Onion leaves and serve hot.

Serving Options :

Serve hot with Tomato Sauce, chilli sauce or Raita.

Sending this recipe to "100 Kids Lunch Box Recipe Book" Event !

Oats Veggie Kuzhipaniyaram Using Leftover Dosa/Idly Batter

Everyone must be familiar with the Health facts of Oats coz of media Advertisement related to Beta glucan and nowadays it has become one of the must buy thing in monthly grocery lists. Apart from  Porridge, Oats can be used to prepare lots of delicious recipes and personally I  use powdered Oats to substitute bread crumbs while preparing Fried goodies. And coming to Today's recipe, Oats and Potato was the two secret Ingredients given in "Shhhh Secretley Cooking Challenge" hosted by Priya Suresh from "Priya's Versatile Recipes". 
I had included Carrot and Potato in this recipe but other veggies can also be included like peas, grated cabbage etc. These yummy balls can be served with Tomato Chutney, Coconut chutney or Sambhar and it's a perfect breakfast recipe to start a day with lots of energy. This can also be served as Evening snacks for kids.

Here is the recipe....

Ingredients :

  • 1/2 Cup Idly Batter / Dosa Batter
  • 1 Cup Oats
  • 1 Onion, Finely Chopped
  • 2 Carrots, Grated
  • 2 Potatoes, Grated
  • 2 Green chillies, Finely Chopped
  • Small piece of Ginger, Grated
  • 1/4 tsp Turmeric Powder
  • Salt to taste
  • Few Curry leaves
  • 3 Tbsp Oil
  • 1 Tsp Mustrad Seeds / Kadugu
  • 1 Tsp Urad dal / Uzutham parupu
  • 1/2 Tsp Jeera / Cumin seeds

Method :

  • Mix Oats and Idly/Dosa Batter in a bowl and keep aside for 1/2 to 1 hour.
  • Add water if the consistency is too thick.
  • Heat oil in a pan and add mustard seeds.
  • Once it starts spluttering, add Jeera followed by urad dal and curry leaves.
  • Add grated ginger and saute for half a minute.
  • Now add the chopped onion and saute till it turns translucent.
  • Add the remaining grated veggies followed by Turmeric powder and salt.
  • Mix well and cook for 3-4 minutes in a simmer flame.
  • Once done, remove from the flame and add it to the Oats batter.
  • Mix well and add water if necessary.
  • Heat Kuzhipaniyaram pan and smear oil in all holes.
  • Take batter in a spoon and pour them in all holes carefully.
  • Cook for 4-5 minutes in a medium flame and flip the other side using Kuzhipaniyaram stick or fork.
  • Cook for another 3-4 minutes and remove from the flame.
  • Repeat the process for the remaining batter.
  • Serve Hot.

Serving Options : 

Serve with Coconut Chutney, Tomato Chutney or Sambhar.

Sending this recipe to "100 Kids Lunch Box Recipe Book" Event !

Mango & Carrot Rice - Virtual Birthday Treat for Divya Prakash

Yay ! It's party Time again.... 
we are celebrating one of our blogger's Birthday Today... She is very friendly, lovely, cute and simple girl who also has loads of passion in cooking......none other than  DIVYA PRAKASH from Divya's Culinary Journey :)

We few bloggers decided to celebrate her Virtual Birthday Treat with the theme of "Starters to desserts" and I decided to treat her with very simple and easy recipe but very delicious and tasty tangy rice variety "Mango & Carrot Rice". We wish you a wonderful birthday Divya... Enjoy your day with your family and virtual treat from our friends.

Mango & Carrot Rice, simple and easy lunch box variety which is very healthy and delicious with a tangy flavor. Adding grated carrot enhances the taste and also gives mild sweetness to balance the tanginess from mango. Simple mango rice can also be prepared but adding veggies is make our family members and kids to get their proper nutrients and personally I love the crunchiness of grated carrot in each bite :)

Here is the recipe...

Ingredients :

  • 1 Cup Rice, cooked
  • 2 Tbsp Oil
  • 1 Tsp Mustard seeds
  • 1 Tbsp Chana dal
  • 5 Cashew nuts, broken into pieces
  • 2 Tbsp Groundnut
  • 2 Green chillies, chopped
  • 1/2 Tsp Turmeric powder
  • Salt to taste
  • 1 Big Mango, grated
  • 2 carrots, grated
  • Few curry leaves for garnishing

Method :

  • Heat pan and dry roast the groundnuts and remove from the flame.
  • Peel the skin and keep aside.
  • Heat oil in a pan and add mustard seeds.
  • Once it starts spluttering, add chana dal followed by cashewnuts and groundnuts.
  • Add green chillies and turmeric powder, mix well.
  • Now add the grated mango and carrot along with salt, mix well.
  • Simmer the flame and cook for 5 minutes.
  • Add cooked rice and mix slowly without breaking the rice.
  • Garnish with curry leaves and serve hot.

Serving Options :

Serve hot with papads, mango pickle or potato fry.

Sending this recipe to "100 Kids Lunch Box Recipe Book" Event !

Paneer Kathi Roll - April Month SNC Challenge 2014

SNC Challenge from North team  - Panner kathi roll 
SNC Challenge from South Team - Aripathiri


  • 2 Cups paneer, cubed
  • 1 cup Capsicum / Bell peppers, chopped
  • 1 Onion,chopped
  • 1 Tomato, chopped
  • 1 Tsp Kasoori methi
  • 4 Tbsp Oil
  • 1/2 Cup Coriander leaves

Roast & Grind :

  • 1 Tbsp Coriander seeds
  • 1 Tsp Cumin Seeds / Jeera
  • 2 Green Cardamoms
  • 2 Cloves
  • 1 Dry Red Chilli
  • 1 inch Cinnamon stick

For Marination :

  • 1 Tsp Gram Flour
  • 1 Tsp Red chilli powder
  • 1 Tsp Chat Masala Powder
  • 1 Tsp Cumin / Jeera powder
  • 1 Tsp Coriander powder
  • 1/2 Tsp Balck pwpper powder
  • 1/2 Cup yogurt, whipped

Kuchumber :

  • 1/2 Cup Carrots, cut into lengthwise
  • 1 Cup Cucumber Scraped
  • 1 Tomato, cut into long strips
  • 1/4 Cup Onion, sliced
  • 2 Tbsp Coriander leaves, chopped
  • 1 Thai green chillies / normal Chillies, chopped
  • 3 Tbsp Lemon Juice
  • 1/4 Tsp Black salt
  • 1/4 Tsp Sugar

For Dough :

  • 2 Cups Whole wheat flour
  • Water, as needed
  • Salt to taste
  • 1 Tsp Oil 

Method :

For Dough :

  • Take wheat flour in a large bowl, add salt and oil.
  • Add water little by little and knead into soft dough.
  • Cover and rest it for half an hour. 

For Kuchumber :

  • Mix all the veggies given in Kuchumber Ingredients list.
  • Drizzle lemon juice and sprinkle salt and sugar, mix well.
  • Add coriander leaves and green chillies.
  • Mix well and keep aside.

For Kathi Roll Filling :
  • Take paneer in a bowl and sprinkle spices followed by gram flour, mix well.
  • Mix whipped yogurt and toss well.
  • Cover and keep aside.
  • Meanwhile, Roast all the ingredients spices given in a "Roast & Grind" lighlty and grind them into fine powder. keep aside.
  • Heat oil in a pana and add ground spices and fry it for a minute.
  • Add green peppers/capsicum and saute well.
  • Add paneer followed by kasoori methi and mix well.
  • Now add Tomato and Onion and cook for couple of minutes in a medium flame.
  • Remove from the flame and keep aside.

For Roti :

  • Divide the dough and prepare balls.
  • Take one ball and roll into circular shape with 8 inch diameter using rolling pin.
  • After rolling, fill it with coriander leaves, fold and roll it again.
  • Heat tawa and cook rotis both sides, keep aside.
  • Repeat the process for remaining dough.

Arranging Kathi Roll :

  • Place the prepared roti in a flat board and fill the center with 1 tbsp kuchumber and 1 Tbsp paneer.
  • Roll and Wrap it slowly using butter paper of aluminium foil.
  • Serve hot.

Serving Options :

Serve Hot with Tomato Sauce and Juice.