Pudina Corn Rice ~ Under 10 minutes Lunch box Recipe

Looking for some quick rice recipes for lunch box ? 

Here is one simple quick fix and flavourful rice recipe with fresh mint leaves and corn kernels. The mint leaves adds the flavour and corn kernels adds the sweet balance in the rice. This rice is very mildly spiced, as my kids don't love spicy one pot meals. You can always alter the number of green chillies as per tolerance. The yogurt adds the sourness and creaminess to the rice, and there are very few basic spices that you can put together to make this quickest one pot meal. Try and enjoy !!

Preparation time~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 3

Author ~ Julie

Ingredients

to cook rice

basmati rice 1 cup

water 1 + 3/4 cup

salt 1/2 tsp

to cook pudina rice

mint leaves (pudina) 1 small bunch

ginger 1/2' piece

garlic 3–4 cloves

green chilli 1

yogurt 2-3 tbsp

cashews 2 tbsp

onion 1 finely chopped

corn kernels 1/2 cup

garam masala 1/4 tsp

whole spices - cinnamon 1/2' piece, cloves 3, cardamom 2, bay leaf 1

veg oil 3 tbsp

Watch on YouTube -

Method

• Wash and soak the rice for 20 minutes. Boil water(3 cups) in a pan and add salt. Add rice when water starts boiling. Cook till done, switch off and keep covered till use. If you have cooked rice ready at hand, omit this step. I showed the step of making rice to share the amount of cooked rice needed for this recipe, which you can modify as per your need.
• Heat a pan and add oil. Add the cumin seeds to sizzle, add the whole spices. Sauté a minute and add the cashews, fry lightly. Slide in the chopped onions. Add the ground paste and cook covered for 1.5 minutes, or till oil separates.
• Then add corn kernels and give a quick mix. Add salt and give a quick toss. Cook covered on low flame for 3–4 minutes, or until cooked. 
• Finally, slide in the cooked rice. Mix gently and cook simmered for 2 minutes for the flavours to infuse. Mix and serve warm.

NOTES

* I have used homemade garam masala, the link is here.

* The yogurt can be replaced with lemon juice, but I feel yogurt adds to the creaminess and prevents the rice from drying out when packed in a lunch box.

* Alter the number of green chillies as per tolerance.

LUNCH BOX RECIPES 

• Black Chana Pulao
• Achari Chana Pulao
• Carrot Rice
• Lemon Rice
• Paneer Veg Pulao
• Chicken Pulao
• Egg Fried Rice
• Broccoli Tomato Rice
• Minty Veg-Chicken Pulao
• Veg Pulao
• Spinach Corn Rice

Cauliflower(Gobi) Rice ~ Quick Lunch Box Veg Recipes

 Cauliflower is a versatile veggie and can be used in various forms in our daily meals. Most of the time, I end up making the gobi manchurian with veg fried rice for a weekend lunch. However, gobi is one veggie which kids don't make a fuss, and they love in whichever form they are served with. Check out a few of the recipes that are successfully running at home, taking turns. 

This cauliflower rice recipe is a little different from that of the usual cauliflower rice, where we add small florets and make rice. This recipe uses grated cauliflower and that can be cooked alone with the spices, and served as again 'cauliflower rice' for a low-carb version wherein there is no addition of extra cooked rice. The grated cauliflower itself resembles that of rice and is cooked just like that. 

However, this version of mine has cooked rice that I prepare for my kid's lunch box, which I don't plan for a low-carb version. This rice is quite simple to prepare and put together if you have cooked rice at hand. The only time needed is the blanching of florets and grating the florets (I used a manual grater, which otherwse can be done in a food processor quickly). The best part of this rice is that the rice tastes delicious, but hardly anyone notices the grated cauliflower in the rice, especially if you have some picky eaters. Give this a try and pack for the lunch boxes or a quick fix weekend brunch.

Preparation time ~ 15 minutes

Cooking time ~ 10 minutes

Serves ~ 4

Author ~ Julie

Ingredients 

to cook rice

basmati rice 1.5 cups

water 3 cups

salt to taste

to make cauliflower rice

cauliflower 400 g or a medium size one (2 cups grated)

ginger-garlic paste 1 tbsp

onion 1 finely chopped

green peas 1/4 cup

tomatoes 2 small chopped 

turmeric powder 1/2 tsp

hot chilli powder 1.5 tsp

pepper powder 1/2 tsp

fennel powder 1/2 tsp

garam masala 1/2 tsp

whole spices - cardamom 3, cloves 3, cinnamon 1' piece

water 1/4 cup

ghee 1 tbsp

veg oil 3 tbsp

salt to taste

coriander leaves 2 tbsp chopped

Watch on YouTube -

Method

• Wash and soak the rice for 20 minutes. Boil water(3 cups) in a pan and add salt. Add rice when water starts boiling. Cook till done, switch off and keep covered till use. If you have cooked rice ready at hand, omit this step. I showed the step of making rice to share the amount of cooked rice needed for this recipe, which you can modify as per your need.
• In a wide heavy bottom pan, add oil. To this add ginger-garlic paste and sauté a minute for the raw smell to disappear. Slide in the whole spices, followed by chopped onions.
• Sauté onions until lightly browned, add a little salt to fasten the process. Then add turmeric powder and chilli powder on low flame, sauté until the spices are done. To this, add chopped tomatoes. Give a quick mix, cook covered until tomatoes are soft and cooked.
• Add the green peas and grated cauliflower.Give a quick stir and add the remaining spices- garam masala, pepper powder, fennel powder on low flame. Combine and cook covered for 3 minutes on low flame.
• Add 1/ 4 cup water and add salt. Combine well and cook covered for another 3 minutes. Adjust salt and add ghee, give a quick toss.
• Finally, add in the cooked rice and mix gently. Add the chopped coriander leaves and switch off flame. Keep covered for 10 minutes and then serve (for the flavours to infuse in the rice).

                                             

NOTES

* I have used frozen green peas, you can use any others like fresh or dried. If using fresh or dried, cook accordingly and add.

* Fennel powder imparts a nice fragrance, add fennel seeds if you don't have powder. Add the fennel seeds when adding whole garam masala.

* I have used homemade garam masala, the link is here.

RELATED POSTS

* Gobi Stuffed Paratha

* Gobi Masala

* Hot Chilli Gobi

* Cauliflower Thoran

* Potato Cauliflower Stir Fry

* Cauliflower Pepper Fry

* Cauliflower Thoran

* Gobi Manchurian

LUNCH BOX RECIPES 

• Black Chana Pulao
• Achari Chana Pulao
• Carrot Rice
• Lemon Rice
• Paneer Veg Pulao
• Chicken Pulao
• Egg Fried Rice
• Broccoli Tomato Rice
• Minty Veg-Chicken Pulao
• Veg Pulao
• Spinach Corn Rice

Mango Kesari | Mango Sheera | Mango Suji Halwa

Mango kesari is a tasty halwa recipe that requires no added colour or flavour. Tastes delicious with puffed up pooris or just like that. I have already posted a pineapple kesari on the similar styles, love these fruit flavoured kesari than the classic kesari or sheera with added colour. This is a seasonal choice that you can try making when you get ripe mangoes in abundance. Now, the season is almost coming to a halt, but still give it a try if you love to make something sweet quickly.

Watch the # YouTube shorts for the mango kesari.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Serves ~ 5-6 

Author ~ Julie

Ingredients 

suji/ rava 1 cup

sugar 1/2 cup

water 2 cups

mango pulp 1/2 cup or 1 medium-sized mango

cardamom powder 1/2 tsp

saffron strands 12-15 strands

ghee 3 tbsp (divided)

almonds 2 tbsp

cashews 2 tbsp

raisins 1 tbsp

Method

• Wash, peel and cut mangoes in pieces, add to a blender jar and blend smooth without adding any water. The pulp should be 1/2 cup, keep aside.
• Add ghee(2tbsp) to a non-stick pan and fry the almonds, cashews and raisins. Then remove this to a plate and chop the almonds and cashews when cooled. Keep aside.
• Add the suji/ rava to the same ghee, continue to roast the suji on medium flame for -4 minutes until fragrant and lightly browned (IMPORTANT STEP).
• Remove the suji to a plate and then add the water (2 cups). Add sugar to dissolve. When the water starts to boil, add the roasted suji and keep mixing to prevent lumps. 
• Then add the saffron strands, cardamom powder. Finally, add the mango pulp and give a quick mix. 
• Add the chopped nuts and raisins. Combine well. Add remaining ghee little by little and give a quick mix. Switch off flame and serve with puris or just like that.

NOTES

* Add the saffron strands when water is boiling for best results. I missed that time.

* You can add 2 more tbsp of ghee for tastier version.

* Mango kesari can be served warm or cold as per personal preference.

* I used neelam mango for this recipe.

Easy Chicken Curry (Beginner's Recipe)

Easy Chicken curry is the simplest form of chicken curry that can be made minimal ingredients, spices and basic tools like knife and cutting board. This is the basic Indian style chicken curry recipe that you can serve with naan, phulkas, idiyappam, appam,  kappa vevichathu, chakka puzhukku or even steamed rice. 

I think this may be the first learnt chicken recipes with most of the non vegetarians and so do me. My first learnt basic and frequently made chicken recipes was this soon after marriage. Then what took me so long to post this recipe here is that I had no plans to save this recipe for me as I would always remember lifelong as it was my first learnt ones. Back then, we had no ready-made ginger-garlic paste available and frankly speaking, I never had a mortar and pestle in the initial days to crush the ginger and garlic. So, I chopped all ingredients finely and cooked. 

Recently, someone asked me for this basic recipe and I thought to pen it down here so that this may be helpful to many budding chefs too. This is recreating the same recipe here, which is now one of the quickest that I prepare.If you haven't tried a basic chicken curry recipe yet, then go ahead and try this one to surprise your dear ones. Check it out !!

Here is a combo of ghee rice & chicken curry as YouTube #shorts

Preparation time ~ 15 minutes

Cooking time ~ 20–25 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

chicken (with bones) 750 g

onion 3; fine chopped

green chillies 3 cut 

ginger chopped 2 tbsp

garlic chopped 2 tbsp

tomatoes 3; medium-sized

coriander powder 2tbsp

hot chilli powder, 1 tsp

kashmiri chilli powder 1tbsp 

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

garam masala 1 tsp

curry leaves 2 sprigs

salt to taste

coconut oil 3 tbsp

coriander leaves 2 tbsp; chopped

Watch on YouTube -

Method

• Wash the chicken pieces and drain water completely.
• Heat a pan and add coconut oil. Add in the chopped onions and sauté. Add a pinch of salt to fasten sautéing. Add the curry leaves and green chillies. The onions must turn lightly browned (may take5-7 minutes).
• Add in the chopped ginger and garlic. Sauté till raw smell disappears.
• Add the coriander powder on low flame, sauté. Add the hot chilly powder, kashmiri chilli powder, pepper powder, turmeric powder on low flame. Add 1/4 cup water to prevent spices from burning. 
• Add the chopped tomatoes, add salt and mix well. Cover and cook for 3–5 minutes, or till the tomatoes mash well. 
• Add the chicken pieces then and mix well. Add garam masala, give a quick mix. Sauté on high flame for minutes on high. Add 1/2 cup water, add salt. Mix well.
• Cook covered for 15–20 minutes on medium flame. Check in between for salt. Finally, check the chicken pieces if cooked well.
• The oil starts to appear on a well cooked gravy is a good indicator that the curry is well cooked. Garnish with a few chopped coriander leaves and then switch off.

                                              

NOTES

* You can use any oil of your choice as per your tastes for this recipe. 

* The chopped ginger and garlic can be added as paste too. In that case, add only 1 tbsp each of ginger & garlic, respectively. 

MORE CHICKEN CURRY RECIPES

• Nadan chicken curry (Kerala Style Chicken Curry)
• Pepper Chicken Chettinad.
• Chicken Sukka
• Chicken Xacuti
• Special Chicken Curry
• Karnataka Style Chicken Curry
• Chettinad Chicken Curry
• Chicken Thoran(stir fry)
• Dhaba Style Chicken Curry

Palak Poori | Spinach Puri

The best thing about a palak poori is the natural green colour of these pooris.  They look so good, puffed up and decked up as if to attend a royal function, isn't it ? :D 

Pooris are not very healthy when it comes to counting calories, but I do make this once a month to keep kids happy. Palak is a great option to sneak in the poori dough, as my kids don't like spinach otherwise. I know that am not doing justice to the palak too, as some of the nutritionists may defend that the greens lose the nutrient value when fried. Anyway, not looking back on all that aspects and just want to share that we just loved the green pooris. If you would like to give this a try, go ahead and check below for full recipe.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Author ~ Julie 

Serves ~ 15 pooris (approx)

Ingredients

wheat flour 2 + 1/4 cup

salt 1/2 tsp

cumin seeds 1/2 tsp

veg oil 1 tbsp

oil for frying

to grind

spinach 1 small bunch

green chilli 1

ginger 1/2' piece

Watch on YouTube -

Method

• Wash and clean the spinach leaves. Boil water in a pan and add salt. Add the cleaned spinach leaves to this water. Blanch for 2–3 minutes. Remove the leaves from water and add to ice-cold water (retains green colour). Then add the leaves to a blender jar along with ginger and green chilli. Grind to a smooth paste. The spinach purée was 3/4 cup.
• In another bowl, add wheat flour(2 cups). Add salt and cumin seeds, mix well. Add the spinach purée little by little and knead to a smooth dough. Add 2 tbsp water to the jar and mix. The dough may be sticky at this point, so add the reserved 1/4 cup flour little by little. (Don't add any extra water). Finally, add the veg oil and mix. Cover and rest for 10–15 minutes.
• Pinch out small lemon size balls and dip in flour, roll in circular shaped discs. Prepare a few before frying a batch of pooris.
• Heat oil in a wok and add oil. To this, slide in the poori one by one to fry. Wait for a minute to puff up and then flip, fry both sides. Drain from oil once golden brown. Place on paper towels.
• Similarly, make and fry all the pooris. Enjoy with some potato masala.

NOTES

* You can add carom seeds too or a dash of chilly powder instead of green chilli.

* The same dough can be used to make spinach chapathis if you don't like frying.

* The aloo masala recipe is here, check this link.

RELATED POSTS
* Ragi Poori

* Poori