Cumin / Jeera Rice is a tasty rice dish which can accompany any spicy gravy and salad. I have added garlic in this recipe but then you can make without garlic to use as an onion and garlic less fasting dish. The rice will taste just as nice without garlic too.
Ingredients needed forCumin / Jeera Rice Recipe:
1 cup Rice (can also use cooked and left over rice)
10 flakes garlic( sliced fine)
1 1/2 tsps cumin seeds
1 tsp peppercorns
4-5 red chillies
Salt to taste
Oil / ghee as needed
How to prepare Cumin / Jeera Rice:
Cook the rice and spread it on a plate to cool. If you are using the left over rice of the previous day , then you can miss this step.
Add half a teaspoon ghee to the rice and mix well.
Roast cumin and pepper corns a little and then pound coarsely.
Heat ghee / oil in a non stick fry pan, add garlic pieces and fry till they are golden.
Add broken chilles and fry till they get crispy.
Add the powder and fry till a nice aroma comes.
Mix in the rice and add salt to taste.
Serve hot with any spicy vegetarian or non vegetarian gravy as a side dish.
Points to note while preparing Cumin / Jeera Rice:
You can add More Milagai or Curd chillies fried as a garnish instead ofadding red chillies in the Cumin / Jeera Rice recipe.
Showing posts with label Lunch box Recipes. Show all posts
Showing posts with label Lunch box Recipes. Show all posts
Wednesday, July 1
Tuesday, June 16
Yellow Rice Recipe
Yellow rice can also be made by adding mixed vegetables to make it wholesome. You can send tastier and healthier lunch boxes to school and office.
Ingredients needed to make Yellow Rice :
1 cup cooked rice
1/2 onions sliced finely
2-3 green chillies
1 /2 cup sliced tomatoes
1/2 tsp turmeric powder
1 - cinnamon
2 cloves
2 green cardamom
1 bay leaf
oil as needed ( about 1 tbsp)
Salt to taste
How to prepare the Yellow Rice:
Heat oil and add cinnamon, cloves, cardamom and bay leaf cut into pieces.
When they are golden add the sliced onions and green chillies. Saute till the onions are golden.
Add turmeric powder, tomatoes and salt to taste. when the tomato gets cooked and is tender, mix in the cooked rice. Stir well it the rice blends well with the onion mixture.
Garnish with chopped curry leaves and coriander leaves.
Points to Note:
You can add mixed cooked vegetables like carrot, beans, potatoes, capsicums etc to give a little colour.
Serve with a spicy side dish like Chicken curry / vegetable curry / Egg curry etc.
This dish can be made with left over rice or packed as lunch.
Ingredients needed to make Yellow Rice :
1 cup cooked rice
1/2 onions sliced finely
2-3 green chillies
1 /2 cup sliced tomatoes
1/2 tsp turmeric powder
1 - cinnamon
2 cloves
2 green cardamom
1 bay leaf
oil as needed ( about 1 tbsp)
Salt to taste
How to prepare the Yellow Rice:
Heat oil and add cinnamon, cloves, cardamom and bay leaf cut into pieces.
When they are golden add the sliced onions and green chillies. Saute till the onions are golden.
Add turmeric powder, tomatoes and salt to taste. when the tomato gets cooked and is tender, mix in the cooked rice. Stir well it the rice blends well with the onion mixture.
Garnish with chopped curry leaves and coriander leaves.
Points to Note:
You can add mixed cooked vegetables like carrot, beans, potatoes, capsicums etc to give a little colour.
Serve with a spicy side dish like Chicken curry / vegetable curry / Egg curry etc.
This dish can be made with left over rice or packed as lunch.
Tuesday, April 14
Recipe for Carrot Stuffed Parathas
Ingredients:
1 cup Atta (Whole wheat Flour)
1 tbsp oil / ghee ( as you like )
Oil for frying
Salt to taste
For the filling:
2 cups grated carrot
2 tsps of oil
1/2 - 1 tsp chilli powder as per your taste
1/4 tsps of amchur ( Mango Powder )
1 tsp roasted jeera powder ( cumin seeds )
Method:
To prepare the filling, heat oil in a frying pan and fry the carrots and the other filling ingredients together.
Remove when the carrot gets tender and tastes nice and spicy.
Knead the flour , ghee, slat to taste with enough water to make a stiff dough.
Divide the dough into equal portions.
Spread each ball into small rounds put the filling inside and shape again into a ball.
Roll this ball out into a round shaped paratha .
Heat the tawa and fry the rolled chappathies sprinkling oil as needed.
Serve hot parathas with raita and pickles.
1 cup Atta (Whole wheat Flour)
1 tbsp oil / ghee ( as you like )
Oil for frying
Salt to taste
For the filling:
2 cups grated carrot
2 tsps of oil
1/2 - 1 tsp chilli powder as per your taste
1/4 tsps of amchur ( Mango Powder )
1 tsp roasted jeera powder ( cumin seeds )
Method:
To prepare the filling, heat oil in a frying pan and fry the carrots and the other filling ingredients together.
Remove when the carrot gets tender and tastes nice and spicy.
Knead the flour , ghee, slat to taste with enough water to make a stiff dough.
Divide the dough into equal portions.
Spread each ball into small rounds put the filling inside and shape again into a ball.
Roll this ball out into a round shaped paratha .
Heat the tawa and fry the rolled chappathies sprinkling oil as needed.
Serve hot parathas with raita and pickles.
Sunday, June 17
Potato Parantha Recipe
Ingredients:-
2 cups of atta
Salt to taste and enough water to knead the dough
1 cup boiled and mashed potato
2 tbsp chopped onion
1 tsp chopped ginger
1 tsp amchur
1/2 tsp red chilli powder ,
1tbsp chopped coriander leaves ,
2 chopped green chillies
Salt to taste
oil for cooking
Method :
Mix all the ingredients with the mashed potatoes. Divide in to small uniform portions
Knead atta / wheat flour with salt and enough water into a smooth and soft dough. Keep aside, covered with a wet cloth, for an hour. Divide the dough into 6-8 balls.
Fill each ball with the stuffing and then shape it.
Roll these out and cook on a tava, adding oil onto both sides .
Cook till the paratha is crispy and done .
Note:
Serve with any Raita or Pickle.
Always try to serve a mixed vegetable dish to make this a balanced meal.
These parathas by itself are very filling and can be served as one dish meals .
Serve hot .
2 cups of atta
Salt to taste and enough water to knead the dough
1 cup boiled and mashed potato
2 tbsp chopped onion
1 tsp chopped ginger
1 tsp amchur
1/2 tsp red chilli powder ,
1tbsp chopped coriander leaves ,
2 chopped green chillies
Salt to taste
oil for cooking
Method :
Mix all the ingredients with the mashed potatoes. Divide in to small uniform portions
Knead atta / wheat flour with salt and enough water into a smooth and soft dough. Keep aside, covered with a wet cloth, for an hour. Divide the dough into 6-8 balls.
Fill each ball with the stuffing and then shape it.
Roll these out and cook on a tava, adding oil onto both sides .
Cook till the paratha is crispy and done .
Note:
Serve with any Raita or Pickle.
Always try to serve a mixed vegetable dish to make this a balanced meal.
These parathas by itself are very filling and can be served as one dish meals .
Serve hot .
Thursday, June 7
Radish Parantha Recipe
Ingredients:
2 cups of wheat flour ,
2 cups radish grated ,
1 tsp ajwain ,
1 tbsp ginger ( grated ) ,
2 chopped green chillies ,
2 tbsp chopped coriander leaves ,
1 tsp anardhana ,
salt to taste oil for cooking .
Method :
Add a little salt to the grated radish and keep it for 10 mts. Then squeeze nicely and add all the masalas to it. Mix well .
Divide the dough, made with the 2 cups of wheat flour salt to taste and water, into 6-8 balls Take a ball and roll out one small round. Put the filling in and shape it into a ball and roll out again into a thick paratha.
Cook on a hot tava, oiling both sides till it is cooked. Serve hot.
2 cups of wheat flour ,
2 cups radish grated ,
1 tsp ajwain ,
1 tbsp ginger ( grated ) ,
2 chopped green chillies ,
2 tbsp chopped coriander leaves ,
1 tsp anardhana ,
salt to taste oil for cooking .
Method :
Add a little salt to the grated radish and keep it for 10 mts. Then squeeze nicely and add all the masalas to it. Mix well .
Divide the dough, made with the 2 cups of wheat flour salt to taste and water, into 6-8 balls Take a ball and roll out one small round. Put the filling in and shape it into a ball and roll out again into a thick paratha.
Cook on a hot tava, oiling both sides till it is cooked. Serve hot.
Cauliflower Parantha Recipe
Ingredients needed for the Cauliflower Parantha:
2 cups whole wheat flour
1 cup cauliflower ( thickly grated )
1/2 cup onion ( finely minced )
1 tbsp ginger ( chopped )
1 tbsp garlic ( chopped )
1 tbsp coriander leaves ( chopped )
2 green chillies ( chopped )
1/2 tsp red chilli powder
salt to taste
oil for cooking
How to cook the cauliflower paranthas:
Make a soft dough of wheat flour with salt and water. Divide into 6-8 balls.
Mix all the other ingredients except oil nicely.
Take one ball of the dough and roll it a little.
Keep the stuffing in the centre.
Make a ball again and roll out into thin round but flat form.
Cook parantha on a hot tava, putting oil on both sides and cook it till crisp.
Serve hot with Raita/ Pickle and a mixed vegetable dish.
Points to Note:
Always pack in Aluminium foil while you pack the parathas for lunch or picnic or as a packed food while travelling. Take Raita separately, but salads would be a better choice for travel. Curds might turn sour.
2 cups whole wheat flour
1 cup cauliflower ( thickly grated )
1/2 cup onion ( finely minced )
1 tbsp ginger ( chopped )
1 tbsp garlic ( chopped )
1 tbsp coriander leaves ( chopped )
2 green chillies ( chopped )
1/2 tsp red chilli powder
salt to taste
oil for cooking
How to cook the cauliflower paranthas:
Make a soft dough of wheat flour with salt and water. Divide into 6-8 balls.
Mix all the other ingredients except oil nicely.
Take one ball of the dough and roll it a little.
Keep the stuffing in the centre.
Make a ball again and roll out into thin round but flat form.
Cook parantha on a hot tava, putting oil on both sides and cook it till crisp.
Serve hot with Raita/ Pickle and a mixed vegetable dish.
Points to Note:
Always pack in Aluminium foil while you pack the parathas for lunch or picnic or as a packed food while travelling. Take Raita separately, but salads would be a better choice for travel. Curds might turn sour.
Sunday, May 13
Mughlai Chicken Paratha
Ingredients needed for Mughlai Chicken paratha:
500 grams minced chicken
6 green chillies
4 tomatoes, chopped
2 onions chopped
1 tsp chilli powder
1 tsp garam masala
10 garlic flakes chopped
2" piece ginger crushed
salt to taste
a handful of chopped coriander leaves
2 tbsp oil
For the dough:
2 cups wheat flour
2 tbsps ghee
salt to taste
How to prepare Mughlai Chicken paratha
Heat 2 tbsps of oil in a pan.
Add chopped ginger and garlic and fry till they get golden.
Add the chicken mince and stir well. Simmer, cover and cook till the meat gets soft and tender. You do not have to add water, since the juice from chicken itself should be enough.
Add garam masala, salt and chilli powder according to your taste. Mix well and cook till the mixture gets dry.
Add tomatoes and fry till the tomatoes are soft and the oil starts oozing out on the sides.
Add onions, green chillies and chopped coriander leaves. Mix well, simmer for two minutes. or till the onions turn soft.
Remove from fire and let cool.
Take the wheat flour and rub in the ghee . Add salt to taste and enough water to make a soft pliable dough.
Roll it out with hands into a long roll and cut them into uniform sized pieces.
Roll it into a thick chappathi put in some filling. Put another rolled chappathi on top of this and seal the edges with the use of water.
Flatten it a little more with the help of a rolling pin.
Shallow fry on a tava . Pour ghee around the edges and when the side turns golden, flip it over and cook the other side.
Serve it with some spicy curry and raitas.
500 grams minced chicken
6 green chillies
4 tomatoes, chopped
2 onions chopped
1 tsp chilli powder
1 tsp garam masala
10 garlic flakes chopped
2" piece ginger crushed
salt to taste
a handful of chopped coriander leaves
2 tbsp oil
For the dough:
2 cups wheat flour
2 tbsps ghee
salt to taste
How to prepare Mughlai Chicken paratha
Heat 2 tbsps of oil in a pan.
Add chopped ginger and garlic and fry till they get golden.
Add the chicken mince and stir well. Simmer, cover and cook till the meat gets soft and tender. You do not have to add water, since the juice from chicken itself should be enough.
Add garam masala, salt and chilli powder according to your taste. Mix well and cook till the mixture gets dry.
Add tomatoes and fry till the tomatoes are soft and the oil starts oozing out on the sides.
Add onions, green chillies and chopped coriander leaves. Mix well, simmer for two minutes. or till the onions turn soft.
Remove from fire and let cool.
Take the wheat flour and rub in the ghee . Add salt to taste and enough water to make a soft pliable dough.
Roll it out with hands into a long roll and cut them into uniform sized pieces.
Roll it into a thick chappathi put in some filling. Put another rolled chappathi on top of this and seal the edges with the use of water.
Flatten it a little more with the help of a rolling pin.
Shallow fry on a tava . Pour ghee around the edges and when the side turns golden, flip it over and cook the other side.
Serve it with some spicy curry and raitas.
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