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Showing posts with label TIFFIN BOX RECIPES. Show all posts
Showing posts with label TIFFIN BOX RECIPES. Show all posts

September 28, 2017

Milagu Jeeraga Sadam – Pepper Cumin Rice Recipe

Pepper cumin rice / Milagu jeeraga sadam in Tamil is one of the yummy, South Indian rice recipes we make as prasadam for Navratri, Saraswathi pooja, Purattasi sani thaligai, aadi 18 etc. Yesterday I made this rice for navaratri afternoon neivedyam learning from my MIL. My MIL make this rice at least once in a week as pepper is a healthy Indian spice that helps to purify blood, improves appetite and digestion. Sendhil loves this rice variety a lot. So we make this pepper rice for his lunch box and  one day travel as well.
Pepper cumin rice
Sometimes we used to combine Saraswathi pooja, Purattasi sani thaligai festivals and make 5 rice varieties, chana sundal and thullu maavu(rice flour mixed with jaggery) for Saraswathi pooja neivedyam. We make this milagu jeeraga sadam as one of the 5 rice varieties. As its so easy to make, I thought it would be useful for you all. I have already shared a video on how to make 5 rice varieties. You can replace sesame seeds rice/ ellu sadam with milagu jeeraga sadam and offer to God for tomorrow Saraswathi pooja festival. Lets see how to make this easy milagu sadam /pepper rice with step by step pictures !
Milagu jeeraga sadam

Milagu Jeeraga Sadam - Pepper Cumin Rice

Pepper cumin rice recipe

How to Pepper cumin rice

South Indian
Main course
2

Ingredients (1 cup - 250ml)

  • Cooked rice - 1 cup
  • Ghee - 1 tsp (to roast)
  • Pepper corns - 1 tbsp
  • Cumin seeds/Jeera - 1/2 tbsp
  • Salt - as needed
  • Ghee - to mix with rice

How to make the recipe

  1. Heat ghee in a kadai.Roast pepper & cumin seeds till it starts to crackle.
  2. Remove and grind to powder adding salt.
  3. Mix this powder with cooked rice.
  4. Enjoy !

Pepper cumin rice - Step by step photos

  • Heat ghee in a kadai and roast pepper & cumin seeds in medium flame till cumin seeds starts to splutter.
    Pepper cumin rice/ Milagu jeeraga sadam
  • Remove in a plate and let it cool down. Grind to a slightly coarse powder adding salt.
  • Take the required cooked rice. Add 2 tsp of ghee, ground powder, mix well and check for taste.
    Pepper cumin rice/ Milagu jeeraga sadam
  • Add more salt & powder if required. Serve !
    Pepper cumin rice/ Milagu jeeraga sadam
  • If you wish, you can temper mustard seeds, curry leaves in ghee and add to rice.

Notes

  • Pepper alone gives spiciness to the rice. So you can add more pepper if you want spicy taste.
  • Do not add more cumin seeds. Its flavor will dominate.
  • Adding ghee helps to enhance the flavor and taste. If you don't want to add ghee, you can add sesame oil.

Try this easy and flavorful pepper cumin rice and enjoy !
Milagu sadam
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August 3, 2016

Fine Vermicelli Masala Upma Recipe–Vermicelli Recipes

Vermicelli masala upma
Most of us make kheer/Payasam using fine vermicelli. Me too no exception. Recently I bought a big pack of fine vermicelli to make sheer korma during Ramadan festival. I had nearly 1/2 kg of fine vermicelli leftover in hand and I wanted to try some interesting and a different recipe with it. I asked our blogger friend Lubna Karim to suggest some fine vermicelli recipes. She shared Khara vermicelli masala upma recipe from her blog. I tried it for our breakfast and shared the picture in my Instagram and facebook pages too. After that, I have made this upma twice but I couldn’t make a post here. This morning I made it just for blogging sake. The list of ingredients may seem more. But its very easy to make and cooks faster than our regular vermicelli. So you can prepare this upma for breakfast or dinner in just 10 minutes. This dish is ideal for bachelors and working women. It tastes like semiya pulao and resembles Idiyappam(Rice noodles) with mild masala flavor. You can add mixed vegetables and make it more colorful and healthy. You can try this upma with thick vermicelli too. But water quantity varies.This upma stays soft for hours.So it can be packed for lunch box too. Kids would love it for sure. I liked it with coconut chutney as side dish whereas Sendhil & Raksha loved it with onion raita. Do try this masala upma with fine vermicelli and share your feedbackHappy. Soon I must try fine vermicelli kesari too.Also check out my Fine vermicelli Payasam Recipe.
NOTE : In Bangalore, you can find Fine vermicelli in Nilgiris, Jayanagar 4th block BDA complex Pooja materials shops, MK Ahmed stores.
Vermicelli upma with vegetables

Fine vermicelli Masala Upma Recipe


Fine vermicelli Masala Upma Recipe Vermicelli masala upma recipe - Easy and quick breakfast recipes
Cuisine: Indian
Category: Breakfast recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 250ml
  • Fine vermicelli - 2 cups
  • Water - 1 cup
To Temper & saute
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cinnamon - 1 small piece
  • Cloves - 2 nos
  • Fennel seeds - 1/2 tsp
  • Big onion - 2 nos ( medium sized)
  • Ginger-garlic paste - 1 tsp
  • Ripe tomato - 1 no
  • Green chilli -  1no
  • Mixed vegetables - 1/4 cup ( Carrot, peas, potato)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Salt - as needed
Ghee – 2 tsp
Coriander leaves – to garnish
METHOD

  • I have tried this upma with & without vegetables.So the step by step pictures  slightly differs from the main picture.
  • Wash and slice the onion, chop the tomato, slit the chilli and finely chopped vegetables ( If adding).
Fine vermicelli upma
  • Heat a kadai with oil. Splutter mustard seeds, urad dal, Chana dal, Cinnamon, cloves and fennel seeds. Saute and add sliced onion, green chilli and ginger-garlic paste. Saute well till the raw smell of g&g paste goes off.
  • Now add the chopped tomato pieces,mixed vegetables ( If using). Saute until tomato turns mushy and veggies are half cooked
Fine vermicelli upma
  • Add turmeric powder, red chilli powder, required salt and mix well. Add  1 cup of water and cover the kadai. Let the vegetables cook for 2 minutes.
Fine vermicelli upma
  • Break the fine vermicelli strands into two.Add them to the boiling water and mix well. You may feel water quantity is less for vermicelli. Don’t worry. As soon as you mix the vermicelli with the water, it will absorb all the water and becomes soft.So keep mixing gently. If possible use a fork like ladle to avoid vermicelli turning mushy. Keep the flame minimum and cover the kadai. Let it cook for 2 minutes. If you feel the vermicelli looks too dry and not cooked properly, you can add 1/4 cup of water at this stage and mix well. ( Water quantity is the key to get perfectly cooked,fluffy upma. If you add more water, it will turn to vermicelli khichdi.So please use less water and add more only if needed) This vermicelli turns fluffy and separate when it cools down. Add 2 tsp of ghee and garnish with coriander leaves. Mix well and serve hot.
Fine vermicelli upma
Fine vermicelli upma
  • Enjoy with coconut chutney & onion raita !


Try this easy to cook, yummy fine vermicelli masala upma for breakfast/dinner. You will love it like meHappy.
Vermicelli masala upma
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February 26, 2016

Kanda Poha Recipe – Maharashtrian Onion Poha Recipe

Kanda poha recipe
Kanda Poha is a very popular Maharashtrian breakfast & teatime snacks recipe which is most likely served for their guests.Kanda Pohe literally means Flattened rice prepared with onions in English.Other variants on the recipe include batata pohe (where diced potatoes are used instead of onion shreds). Other famous recipes made with Pohe (flattened rice) are dadpe pohe, a mixture of raw Pohe with shredded fresh coconut, green chillies, ginger and lemon juice and kachche pohe, raw pohe with minimal embellishments of oil, red chili powder, salt and unsautéed onion shreds ( source: wiki).In Tamil nadu,we call this as Aval Upma whereas in Karnataka it is most popularly known as Chitranna. Of course there are mild variations in the recipes of aval upma, chitranna and this North Indian style Kanda poha. But overall its a super quick,easy to make breakfast recipe for working women and Bachelors to prepare in the busy morning schedule.During festival/Vrat days,you can make the same without onion and by adding boiled potato cubes. For this recipe,I referred Sanjeev Kapoor’s video and made with my own variations.Lets see how to make the most popular Maharashtrian Kanda Poha with step by step pictures.
Check out my Karnataka style Chitranna & Tamilnadu Lemon Aval upma, Milagu Jeeraga Aval recipes too.
Kanda poha recipe Maharashtrian

Kanda Poha Recipe


Kanda Poha Recipe Kanda Poha Recipe - Maharashtrian Breakfast & Teatime snacks recipe
Cuisine: North Indian
Category: Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
1 cup = 250ml
  • Aval/Poha/Flattened Rice - 1 cup ( Thick variety)
  • Big onion - 1 no
  • Green chillies - 2 nos ( Finely chopped)
  • Roasted peanuts - 2 tbsp
  • Turmeric powder – 1/4 tsp
  • Sugar - 1/2 tsp
  • Salt - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Hing/Asafetida - few pinches
  • Curry leaves - few
  • Coriander leaves - to garnish
  • Lemon juice – few drops
METHOD

  • Wash the Poha twice.Add turmeric powder and required salt.Mix well and add water just to cover the poha.Let it soak for 5-10 minutes.Now all the water would be absorbed by the poha.
Kanda poha
  • Heat oil in a wide kadai and season mustard seeds,urad dal,peanuts,curry leaves and hing.Add roughly chopped onions and finely chopped green chillies.Saute until onions turn transparent.
Kanda poha recipe
  • Now add the soaked poha & mix well.Keep the flame low & cook it for few minutes.After the poha turns soft and hot,check for taste.Add more salt if needed.Lastly add some lemon juice & garnish with coriander leaves and serve hot with tea.Enjoy !
Kanda poha recipe
Kanda poha recipe


Note
  • Use thick variety poha for best taste.
  • Adding sugar gives a mild sweet taste with a North Indian touch to the dish.So don’t skip it.
  • Add more chillies if you like spicy poha.
Enjoy this easy n quick Kanda Poha recipe for teatime snack or breakfast. I served it for breakfast along with sliced apples & Shikanji Happy
Kanda poha recipe

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April 8, 2015

Capsicum Masala Curry Recipe-Easy Side Dish For Chapathi


Capsicum masala curry recipe
Capsicum masala is a simple and tasty North Indian side dish for chapathi.It’s a very easy and quick recipe that can be made under 15 minutes.Last week I packed roti/chapathi along with this capscium masala and spicy buttermilk for his lunch box.He loved it very much.For this recipe,I followed the basic North indian gravy recipe with tomatoes as base.So it resembled more like our South Indian Tomato thokku but tasted completely different.The consistency of this masala can be varied from gravy to curry as per your wish.For variations,capsicum can be paired with aloo/potato,paneer or sweet corn to make it even more healthy n tasty.So,lets see how to make this easy,no grinding capsicum masala curry recipe.Try it for chapathi.U will love it.Stay tuned for some more easy side dish recipes for roti !
Capsicum masala curry recipe

Capsicum masala curry recipe


Capsicum masala recipe Capsicum masala recipe - A simple side dish for chapathi
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

  • Green capsicum – 1 small 
  • Ripe tomatoes– 2 nos 
  • Big onion – 1 no
  • Ginger&garlic paste- 1/2 tsp
  • Turmeric powder – 1/8 tsp
  • Coriander powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Kasoori methi – 2 pinches
  • Sugar – a pinch
  • Ghee – 1 tsp
  • Water & salt - as needed
To temper
  • Cooking oil – 1.5 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds/Jeera – 1/2 tsp
  • Curry leaves – few 
Coriander leaves – to garnish
METHOD

  • Chop the capsicum into small chunks or as u wish.Chop the onions & tomatoes finely. 
  • Heat oil + ghee in a kadai and splutter mustard,jeera and onions.Add g&g paste and saute till raw smell goes off.Then add capsicum pieces.Saute for a minute in medium flame.Now add the finely chopped tomatoes and saute till mushy adding required salt and turmeric powder.
Capsicum-masala-recipe-1
  • Add chilli powder,dhania powder and garam masala powder and saute till the masala well.
  • Add some water to cook the masala & capsicum and boil well till the mixture leaves oil.Adjust the consistency by adding more water to make a thick gravy or curry as u wish.Before switching off the flame,add kasoori methi and sugar.Switch off the flame and garnish with coriander leaves.
Capsicum-masala-recipe-2
Serve with roti/Chapathi !
Enjoy !

Try this easy,yummy,colorful capsicum masala for roti ! Tastes great !
Capsicum masala curry
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January 4, 2015

Dindigul Thalappakatti Veg Biryani-Mushroom,Soya Chunks Biryani Recipe--Sunday Lunch Recipe-1


Dindigul-thalapakatti-biryani

In this New year,with all your support and blessings,i have planned to start biryani series from this week.I guess most of u make ( Both vegetarian & Non-vegetarian) make biryani in weekend especially on Sunday.Even i too make biryani mostly on Sundays,make myself free and enjoy my time with my family.To me,Biryani is an easy to make yet very rich & delicious one pot meal that make everyone drool over its smell & color.I keep trying varieties of biryani recipes by watching TV shows,by referring blogs or cookbooks.I thought of blogging the same here as it might be useful to people who look for varieties of biriyani recipes.So every Sunday,you can expect some yummy biryani & pulao recipes in my blog.Actually i wanted to start this series with “How to cook Basmati rice” post.But i still have some work pending to bring that post here.As i am in Salem,i  couldn’t do it.So i thought of starting this series with this popular biryani recipe in which i used jeera rice.Generally vegetarians have less options for biryani varieties.So i used to refer non-veg biryani recipe too & try it  by replacing chicken or mutton with vegetables like mushroom,Gobi/cauliflower and soya chunks.You can find one such example here. Even today,i have shared Dindigul thalapakatti biryani which is the most popular mutton biryani of Dindigul district.For this recipe,I referred so many sites and read readers comments to get some idea about its color,the rice used in it etc.Finally I landed upon here & tried this biryani by making small changes in the actual recipe to achieve its brown color.I used mushroom & soya chunks/meal maker in place of mutton ;).The taste was awesome. It came out super flavourful with minimum masala.Raksha & Sendhil loved it a lot.Raksha told me to make the same biryani next day too for her lunch box .So i made a minimum quantity for her using rice cooker.Now i can confidently try this biryani for my guests too.I served this biryani with simple onion raita as a side dish.I made fruit custard for dessert & curd rice as well.So last week we had this biryani,raita, fruit custard and curd rice for our lunch.It was simple yet divine ! I have updated this recipe with a full video. Do watch it !
I will try my level best to collect the best biryani recipes, try them in my kitchen and share it here.Wish me Good Luck Happy.Leave your feedback or share the picture if u try any biryani recipes from this series.It will motivate me to try n post more.Check out my other biryani & pulao recipes that are popular in my blogCool

I have updated this recipe with a video. Please check it !


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November 9, 2014

15 THOGAYAL RECIPES/THUVAIYAL VARIETIES - CHUTNEY RECIPES FOR RICE


Thogayal-recipes

In this collection you can find thogayal/chutney recipes for rice like Paruppu thogayal,Coriander leaves thogayal/Kothamalli thuvaiyal,pudina thogayal/Mint thogayal,Poondu thuvaiyal/Garlic thogayal,curry leaves thogayal/Karuvepilai thuvaiyal,Thengai thogayal/Coconut thuvaiyal,Pirandai thogayal,Karisilankanni thogayal,chow chow thogayal,radish thogayal & banana stem thogayal recipes for rice.
Thogayals are very popular among South Indians especially for Tamil people.Some people likes to mix with plain rice and eat and some loves to have it as a side dish for curd rice & sambar rice.In my family,everybody loves thogayal a lot.Everyday our lunch menu starts with a thogayal recipe.I came to know about varieties of thogayal recipes only after my marriage.Before marriage, my mom used to make thengai thogayal to mix with plain rice & pottukadalai thogayal as side dish for lemon rice and that too she makes it very rarely in weekends.But after marriage,when i tasted few thogayal recipes prepared by my MIL,it was very new and tasted delicious for me.My MIL makes all the thogayals perfectly with well balanced taste.The ratio of tamarind,salt and chillies are very important to make a perfect thogayal otherwise it will taste spicy or tangy.So whenever my MIL visits me,i tell her to make varieties of thogayal recipes like paruppu thogayal,peerkangai/ridge gourd thogayal,coriander thogayal,pudina thogayal,Poondu thuvaiyal,curry leaves thogayal and many more.I refrigerate them in an air tight box and enjoy it for more than a week.As Sendhil loves thogayal sadam a lot,i pack it for his lunch box too along with some stir fry/poriyal recipes.If i have few thogayals in hand,it is a big support for me as it makes the lunch box job much easier.In my blog,i have posted nearly 12 thogayal recipes for rice so far.It includes some healthy thogayal recipes like pirandai thogaya,Karisilankanni keerai thogayal as well.I wanted to have a collection of them in one post for my easy reference and for people who look for varieties of thogayal recipes for their daily lunch. I am yet to post few more like inji thogayal/ginger thogayal & peerkangai thogayal.I will share them in near future and add it here.Most of the recipes are without coconut.So you can grind,saute in oil and store them in refrigerator for more than a week too.I hope these thogayals  would be very handy and useful for bachelors & working women who wants quick lunch or dinner.Do try these thogayal varieties for your lunch & lunch box.It tastes yummy.Do leave your feedback if u try any of these.I would be more happy.Thanks for visiting this page Happy .

Thogayal recipes


Thogayal recipes Collection of thogayal recipes - Varieties of thogayal for rice !
Cuisine: Indian
Category: Thogayal
Serves: 2-3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Coriander leaves/Kothamalli
  • Mint leaves/Pudina
  • Curry leaves
  • Pirandai
  • Karisilankanni leaves
  • Banana stem
  • Chow chow/Chayote
  • Coconut
  • Red chillies
  • Toor dal,Moong dal
  • Urad dal
  • Brinjal
  • Tamarind
  • Jaggery
  • Pepper corns
  • Garlic cloves
  • Cooking oil
  • Mustard seeds

  

  

  

  






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