Peanut Rice Recipe / Verkadalai Sadam - Groundnut Rice Recipe

Last week when I was thinking about easy Indian lunch box recipes, I reminded about this peanut rice recipe (Groundnut rice, Verkadalai sadam in Tamil). As Sendhil loves peanuts, I tried this rice without any hesitation. I referred some websites for this verkadalai sadam recipe and came up with my own combination. Its a quick fix recipe for bachelors and working women to make it easily in busy mornings. Even kids would love to take this rice for their lunch box. Just a papad or vadam is enough to have a box full of this peanut rice. If you have roasted & de skinned peanuts ready in hand, this rice can be prepared very easily and quickly. It comes out flavourful and tasty too. Sendhil liked it very much. It can be made with leftover rice too. Friends, if you are looking for some easy lunch box ideas,do include this recipe.
To get a nice color for this rice, I used Byadgi chilli which is very famous here in Karnataka. It gives a bright red color to the dishes. So I use these chillies for my chutneys, kurma and bisibelebath. If you use normal red chillies, the color of this rice will vary but taste would be the same.
Ok, Lets see how to prepare this peanut rice with step by step photos.
I clicked this picture in a hurry while Sendhil was rushing to his office.So please bear with the clicks.

Peanut rice recipe

Easy peanut rice recipe for lunch box

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS
1 cup - 250ml

Rice - 1/2 cup Cooking oil - 1.5 tbsp Peanuts - 1/4 cup Sesame seeds - 1/2 tsp Urad dal – 1 tsp Pepper corns - 1/4 tsp Byadgi Red chillies – 4 nos  ( use 2-3 chillies for other varieties) Grated coconut - 2 tbsp To temper Sesame oil or ghee - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cashew nuts – few Peanuts – 1 tbsp Big onion – 1 no  (optional) Curry leaves - few

METHOD

Pressure cook the rice adding enough water and a drop of sesame oil. Rice should be grainy and separate.Spread in a plate and allow it to cool down. Dry roast peanuts and remove the skin. Reserve a tbsp of peanuts. Keep it ready In a kadai, heat oil and roast sesame seeds,chillies,coconut,pepper corns & urad dal. Roast till golden brown. Roast coconut till it becomes dry. Then let it cool.Grind everything coarsely. To this add roasted peanuts, salt and run the mixie twice or thrice. It will become a coarse powder. Heat ghee or sesame oil in a kadai and do the tempering adding reserved peanuts & cashews.Saute onions & set aside. Add the ground powder,tempered ingredients to the cooked rice.Mix well.Add sesame oil or ghee while mixing.Check for salt. Serve with papad !

Note

U can prepare this rice using leftover rice too. Roast the coconut well else the mixture will become a paste while u grind.U can also use dry coconut/Koppari instead of fresh coconut. Do not run the mixie continuously for long time.Open every now and then,scrape the sides and grind. Add sesame oil or ghee while mixing.It gives a nice flavour. U can omit onions and make it as no onion no garlic recipe too.It tastes good.

I had this rice with over roasted papad.It was yummy !

Technorati Tags: Peanut recipes,peanut rice recipe,Easy lunch box recipes,lunch box ideas,lunch box recipe for kids,leftover rice recipes,peanut rice,kadalai sadam,verkadalai saadham

Very good recipes Tags: Peanut recipes, Peanut rice recipe, Easy lunch box recipes, lunch box ideas, kids lunch box recipes, kids recipes

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SAMBAR SADAM | SAMBAR RICE RECIPE – LUNCH RECIPES

I wanted to post one pot sambar sadam recipe ( Sambar rice in a pressure cooker) after tasting in hotels. Saravana bhavan sambar sadam is very popular in Tamil nadu. I usually make rice and sambar separately and mix them. Every week I used to watch Podhigai channel’s Asathal suvai if it is hosted by “ Mrs.Revathy shanmugam”. Last week she gave the recipe for sambar rice. I tried it the next day.It was a huge success at home.We loved its flavor and taste. I have not used any garam masala here. So It tastes like our Tamil nadu hotel style sambar sadam. It has a goey texture when hot and thickens after it cools down. It tasted great when hot as well as cold. Addition of ghee is a must here. It gives a nice aroma. :) I have updated this recipe with a full video. Please watch it below.

Do check out my Karnataka style Bisi bele bath recipe using homemade bisi bele bath powder.
Here is my Curd rice recipe.

Sambar sadam/ Sambar rice recipe

How to make sambar sadam - Tamil nadu style sambar rice in one pot

Cuisine:  South Indian

Category: Lunch Recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml To pressure cook Raw rice – 1 cup OR steamed rice - 1 cup Toor dal – 1/2 cup Water – 6 –7 cups Carrot – 2 nos Peas – 1/4 cup Beans - 5 nos Drumstick – 2 nos (chop into finger size) Turmeric powder – 1/4 tsp Hing /Asafetida – 1/4 tsp Salt – As needed To soak in water Tamarind – Lemon size ball To roast & grind Cooking oil – 1 tsp Red chillies – 8 nos ( use 6 if spicy chilli) Chana dal – 2.5 tbsp Dhania – 2 tbsp Cumin seeds – 1 tsp Methi seeds – 1/2 tsp Grated coconut – 2 tsp (optional) Hing – 2 pinches To saute Cooking oil + ghee – 1tbsp + 2 tsp Small onion /sambar onion – 15 nos Tomato – 3 nos Sambar powder -1/2 tsp Curry leaves – few To temper Oil + ghee – 2 tsp Mustard seeds – 1 tsp Coriander leaves – 2 tbsp (to garnish) Ghee – 2 tbsp

HOW TO MAKE SAMBAR RICE - METHOD

Pressure cook drumstick separately. Remove the flesh & keep aside Wash and pressure cook rice. Wash & pressure cook rice n dal along with chopped carrots ,beans , peas ,turmeric powder , salt & hing. Add 6 cups of water & Cook for 2-3 whistles till rice n dal turns mushy. Open the cooker & mash it well. Set aside. In a pan , add a tsp of oil and roast all the ingredients given under “to roast & grind” . Powder them nicely and set aside. In the same pan, heat oil + ghee and saute the onions, chopped tomatoes & curry leaves. Saute till tomato turns mushy. Then add 1 cup of tamarind extract, sambar powder, turmeric powder , hing & salt if required. Let it boil for sometime till onion gets cooked. If you want , you can directly add the tamarind extract, sauteed onion, tomato mixture to the cooked rice and dal & proceed. Now add this mixture to the cooked rice . Add the masala powder, drumstick flesh and mix well.Simmer the flame and allow it to boil well for 10 minutes . All the flavour gets into the rice.Stir once or twice in the middle. Add ghee to avoid rice sticking to the bottom of pan. Mix well. Lastly temper the mustard seeds & add. Garnish with coriander leaves.. Serve hot  drizzled with little ghee & papad !! !

Note

For variations , u can use steamed rice instead of raw rice. Add water according to the quality of rice. I used byadge chillies in this recipe. It gave a nice color to the rice and less spicy too. If you use spicy chillies, use 5-6 as per your taste buds. Adding coconut is purely optional. If you add it, add more chillies to compensate.

Delicious sambar sadam, creamy curd rice, crispy fryums and spicy pickle, mor milagai is ready to enjoy !

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PULI UPMA USING BROKEN RICE

I learnt this from my MIL. Its a very tasty one pot meal recipe.I usually make it for dinner.I use noi arisi ( broken rice ) to prepare this upma. Its available in all grocery stores. If u don’t get this rice, u can just break the raw rice by running in the mixie once or twice. No side dish is needed. If neede it can be served with chopped onions. It can be made in jiffy.Apt for bachelors and working women!

Puli upma recipe

Puli upma recipe using broken rice/Noi arisi

Cuisine: Indian

Category: Dinner

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 200ml Broken rice / Noi – 1 cup (If you don;t get broken rice,Grind raw rice in a mixie, just pulse it twice) Tamarind - A big gooseberry size ( soak & extract ) Turmeric powder – A pinch Salt – As needed. Water – 2.5 cups To temper Mustard seeds – 1 tsp Urad dal – 2 tsp Chana dal-1.5 tsp Curry leaves – A few Red chillies – 4 nos ( adjust) Hing / Asafetida – 3 - 4 pinches

METHOD

In a cooker base, add oil and temper the mustard seeds followed by urad & chana dal , pinched red chillies & hing. In a bowl , soak the tamarind in warm water  for 10 mins and take the extract using 2.5 sups of water mentioned above. ( if u take the extract with 1 cup of water, add the remaining 1.5 cups of water as it is.) Then add the tamarind extract to the cooker base and the turmeric powder & required salt. Add a dash of hing again. Add fresh curry leaves too. ( these two items adding at the end gives a spl flavor for this upma ) Now add the washed & drained rice into the cooker. Mix it well & close the lid.Keep it for 10-15 mins or 3 – 4 whistles. Once the steam is released , serve it hot. U can make the same in rice cooker too. For rice cooker,u need to add 3-3.5 cups of water.Enjoy eating hot topped with sesame oil.

Note

If u don’t have broken rice in hand,just grind the raw rice in mixie very coarsely. Run the mixie once or twice to break the rice.Then use as mentioned above. Adjust the quantity of red chillies based on ur spice level. Do not add more water than the mentioned quantity.Upma will become mushy.

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Vegetable Biryani Recipe - How To Make Veg Biryani

Last Sunday I tried this simple veg biryani with slight variations from HERE.After tasting this, I reminded about the biriyani I had in AAB hotel ( Adayar Ananda Bhavan ).Its aroma and taste were very similar to it.If any of u make biriyani similar to restaurant style please share with me.I’ll try from ur blog.I hope U all would try this and let me know how u liked it

Vegetable dum biryani recipe

Vegetable dum biryani recipe

Cuisine: Indian

Category: Lunch recipes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Basmati rice – 1 cup Water – 1.5 – 2 Cups (adjust as per given on the packet) Vegetables – Carrot , Beans , Peas , Potato – 1 cup Big onion – 1 no (Slice cut) Green chilly – 2 nos ( Slit cut ) Tomato – 1 no Ginger , Garlic and Saunf / sombu Paste – 1.5 tsp ( Ginger – 1.5 inch , Garlic – 6 pods and Saunf – 1/2 tsp ) Mint & Coriander leaves – A handful Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp Coriander seeds powder – 1 tsp Garam masala powder – 1/2 tsp (optional) Cashew paste – 1 tsp (Grind 5- 7 cashews ) Salt – As required Ghee – 1 tbsp Curd – 1 tsp Cinnamon – 1 small piece Cloves – 2 nos Cardamom – 1 no Bay leaf – 1 no Marati moggu & Star anise – 1 no Black stone flower – 1 no

METHOD

Wash and soak basmati rice for 20 mins in 2 cups of water. In  a cooker base take the oil and once its hot , add cinnamon, cloves , cardamom , bay leaf and star anise. Then add the sliced onions and ginger, garlic and saunf paste. Saute well till its raw smell vaporizes.Now add half of the  mint , coriander leaves and green chillies. Mix well . Then add the finely cut tomato pieces and saute till it turns mushy. Now add all the powders , cashew paste and mix well for few mins. Finally add the cut vegetables with the required salt and toss it well. Add the soaked rice with water , curd and the remaining mint & coriander leaves.Pour a tsp of ghee . Close the cooker and cook for 1 whistle.Yummy , Flavorful biriyani is ready to be served hot with onion raitha !! you can also put in Dum as shown in the pic below. Note : We always want the briyani to be less spicy and mild in flavors. Please adjust the above said ingredients according to ur tastebud. If u wish u can fry the rice in ghee before soaking in water.

Technorati Tags: Veg biryani recipe,Vegetable biryani recipe,vegetable biryani,veg biryani,biryani recipe,easy veg biryani,biryani varieties

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Bread Sandwich Recipe

I prepared this sandwich a few weeks ago back but posted some other recipes.My husband likes this very much and its a kids friendly healthy,filling snack .This recipe gives the taste of sandwich in bakery..Try and let me know !

Ingredients:

• Bread slices– 10 nos (Use white ones not the whole wheat flour ones)
• Grated Carrot – 2 nos
• Grated onions – 1 no
• Grated potato – 1 no
• Boiled peas – 1/4 cup
• Green chilly – 1 no (finely chopped)
• Ginger, Garlic – crushed few pieces (If u want, add paste instead of crushed pieces)
• Curry leaves ,mint leaves , coriander leaves– a few (chopped)
• Red chilly powder – 1/2 tsp (adjust)
• Garam masala powder – 1/2 - 1 tsp
• Turmeric powder – a pinch
• Coriander leaves – to garnish
• Lemon juice – few drops. ( if u dont want to use this u can replace with 1 tomato which is finely chopped.I used lime juice)
• Salt & oil – as needed.
• Ghee – to toast the bread.

Method:

• Heat oil in a pan and add the grated onion, ginger and garlic , green chilly pieces.
• Fry for a minute and add the mint ,coriander and curry leaves.Saute for sometime.
• Now add the grated carrot, potato , red chilly powder , turmeric and garam masala powder..Mix it well .
• Finally add the boiled peas .
• Add the salt , sprinkle some water and cover cook till carrot & potato gets cooked.This may take around 5 mins.Stir in between.
• After its done, check for salt & spice and add more if its required.
• Switch off the flame and add lime juice/chopped coriander leaves.
• SANDWICH MASALA IS READY!!

Toast the bread slices with ghee on the dosa tawa .If u have a toast maker , that’s fine.I don’t have one..If desired the sandwich can then be toasted using sandwich maker.
Take two toasted bread slices and place the sandwich masala in one and close it with the other.
Again put it on the tawa , press it well and serve hot with ketchup or mint chutney..
YUMMY sandwich is ready to enjoy with tea/coffee!! 

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