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Capsicum Rice

Ingredients:
Rice:
  • Basmati rice - 1 cup
  • Water for cooking rice
  • Lemon juice - 1/2 tsp
  • Ghee - 1 tsp
  • Salt as required
Masala to Grind:
  • Red chilli - 3
  • Grated coconut -2
  • Coriander seed - 1 tsp
  • Urad dal  -  1/2 tsp
  • Channa dal - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Pepper - 1/2 tsp
Other ingredients:
  • Capsicum -2
  • Onion - 1
  • Cinnamon Stick -1
Method:
  • Saute everything given under "Masala to Grind" in 1 tsp oil and grind it nicely.
  • Cook rice with enough water and salt, add lemon juice and ghee while cooking so that rice won't stick.
  • Heat a tsp of oil in a pan, add cinnamon stick and chopped onion, saute till onion becomes translucent, add capsicum and saute till it becomes soft, add ground masala and required salt. Saute and mix everything nicely. Finally add rice, mix rice with capsicum masala, just be careful not to break rice.
  • Capsicum rice taste wonderful, best lunch box recipe, goes very well with papad.

Oats Idli









Ingredients:
  • Oats - 1 cup (i used quaker oats)
  • Rava - 1/2 cup
  • Curd - 1/2 cup
  • Salt as required
  • Water as required
  • Baking soda - 1/2 tsp
  • Hing - 1/2 tsp
Method:
  • Powder oats and add rava, mix well. 
  • Add curd, salt, baking soda and hing to oats-rava mixture. Give a nice stir. Add water little-by-little till it reaches the right consistency.
  • Grease idli plates with little oil and put the batter on plates. Steam it for 10 minutes.
  • Serve it hot with chutney or sambar.
  • Optional: You can add grated carrot, chopped green chilli, corainder leaves, or any vegetable of your choice.

Vella Kolukattai

Ingredients:
  • Rice flour - 1 cup
  • Salt - pinch
  • Vegetable oil - 2 tsp
  • Water - 1 cup
Filling:
  • Grated coconut - 1 cup
  • Boiled and coarsely ground channa dal - 1/2 cup
  • Powdered jaggery - 3/4 cup
  • Cardamon powder- little
Method:
                               

  • In a bowl, fill enough water to cover jaggery and let it boil till it reaches one string consistency.
  • Filter jaggery syrup and add coconut and channa dal, boil till the filling thickens. Our filling is ready. Make small balls out of filling. keep this aside.
  • Boil 1 cup of water, add rice flour, salt, and 1 tsp oil. stir continuously and nicely till everything comes together into one big ball. If this rice flour mixture is dry, add more water drop by drop till you get one big mass. Now make small balls from the mixture. Cover this balls with wet cloth else the balls become very dry.
  • Apply oil in your palm, flatten one rice ball, place the filling in the middle, bring the ends together and seal it.
  • Repeat the previous steps with all the rice balls.
  • In a steamer or rice cooker, steam it for 10 minutes.
  • Serve it warm.

Gongura Chutney

Ingredients:
  • Gongura leaves - bunch
  • Pearl onion - 6
  • Red chillies - 6
  • Channa dal - 1 tsp
  • Garlic pods - 4
  • Urad dal - 1 tsp
  • Fenugreek seeds- 1 tsp
  • Coriander seeds- 1 tsp
  • Salt as required
  • Gingelly oil - 2 tbsp
Method:
  • Wash and remove gongura leaves from the stalk.
  • Heat oil in a pan, saute channa dal, urad dal, fenugreek seeds, corainder seeds, pearl onion, garlic pods, and red chillies for 2 minutes. Remove from heat and let it cool.
  • In the same pan, add the leaves, these leaves become very soft and it almost become smashed within minutes of sauteing.
  • First grind all the sauteed masala coarsely and then add smashed leaves, grind everything smooth.
  • Serve this chutney with rice, dosa, or idli. This chutney lasted for a week when stored properly.

Keppai Koozh/ Ragi Porridge

Ingredients:
  • Ragi flour - 1 cup
  • Cooked raw rice- 1/4 cup
  • Salt as required
  • Finely chopped onion - little
  • Water - 1.5 cup
Method:
  • Mix ragi flour with enough water and salt to form a thin batter and let it ferment overnight, preferably 7 to 8 hours.
  • Heat 1.5 cups of water in a pan, when it starts boiling, add fermented ragi mix slowly without any lumps, reduce the flame to medium, add cooked rice. 
  • Stir continuously until ragi mix thickens, nicely cooked ragi mix never stick to your hand. 
  • Let the mix cool and make small balls out of it. 
  • For Porridge: Take one ball, preferably 3/4 cup of ragi mixture, dissolve it in 1/4 cup of buttermilk, add chopped onion and water if required. Mix it nice and serve with pearl onion, kara kulambu, pickle, or karvattu kulambu.

Fried Rice

Ingredients:
  • Cooked rice - 2 cups
  • Thinly sliced onion - 1/4 cup
  • Thinly chopped carrot - 1/2 cup
  • Thinly chopped cabbage - 1/2 cup
  • Chopped spring onion - 1/4 cup
  • Finely chopped garlic - 1/2 tsp
  • Finely chopped ginger - 1.2 tsp
  • Soy sauce - 1 tsp 
  • Olive oil - 1 tsp
Method:
  • Fluff the cooked rice, while cooking rice add 1 tsp olive oil so that the grains remain separated. Keep it aside.
  • Heat olive oil in a pan, add garlic, ginger, spring onion, onion, cabbage and carrot, saute till vegetables becomes soft. Add soy sauce and saute for 2 more minutes (i did not add salt as i cook rice with salt). If you cook rice without salt, then add salt along with sauce.
  • Finally add cooked rice and give a nice stir. 
  • Remove from heat, serve hot.
  • This is a veg version, you can try other ingredients like egg, chicken, prawn etc.

Spring Onion Roti / Scallion Pancake

Ingredients:
  • Wheat flour - 1 up
  • Chopped spring onion - 1/2 cup
  • Salt as required
  • Water for kneading
  • Olive oil - 1 tbsp
Method:
  • In a bowl, knead wheat flour, salt and water into soft dough. Let it rest for 10 minutes.
  • Make small balls from the dough, flatten it with rolling pin, apply oil on one side, roll it like ribbon and then again roll like parotta-style. Leave it to rest for 10 minutes.
  • Again flatten the rolled balls, apply oil on one side, sprinkle spring onions and roll just like the previous step. Leave it to rest for another 10 minutes.
  • Finally roll the balls again, heat a flat pan, cook the pancake/roti on both sides. Apply oil on roti while cooking. Serve hot with chutney or sauce. 

Bread Halwa

This is an instant sweet recipe, surprise everyone with this halwa in just few minutes.
Ingredients:
  • Bread - 6
  • Sugar - 1/2 cup
  • Ghee - little
  • Milk - 1 cup
  • Cashew and almond - 5 each (for grinding)
  • Cashews and raisins - 10 each
  • Food color - pinch
Method:
  • In a small cup, mix milk and food color, keep it aside. Grind cashew and almond into paste.
  • Heat ghee in a pan, remove sides of the bread, tore bread into small pieces and roast it in ghee for 2 minutes.
  • Add sugar to the bread pieces, when it start melting add milk, ground paste, and food-colored-milk.
  • Mix it nicely until everything blend really well.
  • Finally add roasted cashews and raisins, serve hot or cold.
Adjust sugar according to your taste.
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