How to make Garlic rice | Poondu Sadham

This Garlic rice | poondu sadham is mostly prepared using the left over rice. It is not that it cannot be prepared using the freshly prepared rice. you can prepare with fresh rice by keeping the rice in fridge for 1 hr.

Garlic rice | poondu sadham can be prepared in many ways at Indian homes and the recipe which we are going to see is the simplest way I can say. Also here we see how to make the poondu sadham in south Indian style.

Garlic has so many health benefits and many cuisines use them in variety of ways. It is good for the gastric problems, helps to increase the immunity and also increase the secretion of milk for the breast feeding mothers.

Here are some easy rice recipe / lunch box recipes

• Tomato rice South Indian Style
• Crumbled paneer fried rice
• Easy cabbage rice
• Baby corn and tomato masala rice
• Indian style broccoli rice

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make the Garlic Rice

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Garlic rice | Poondu sadham

Garlic rice | Poondu sadham is a very very easy recipe which can be prepared in just 10 minutes in your morning hurry burry. It can be given as a easy lunch box recipe for your kids or hubby or can be served as a variety rice in any kind of parties.

Course Main Course

Cuisine Indian, tamil nadu

Keyword garlic rice, garlic rice south indian style, poondu sadham

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 3

Calories 100kcal

Author Akila

Equipment

• wok

Ingredients

Main ingredients

• Left over rice – 2 bowls
• coconut oil – 2 to 3 tsp
• garlic cloves – 10
• channa dal – 1/2 tbsp
• urud dal – 1/2 tbsp
• dry red chilli – 4 to 5 adjust according to spice level
• grated coconut – 3 tbsp
• salt – as per taste

For tempering

• Oil – 2 tbsp
• mustard seeds -1/4 tsp
• channa dal – 1 tsp
• urud dal – 1 tsp
• cumin seeds – 1/2 tsp
• curry leaves – little
• asafoetida – little

Instructions

Prepare the spice masala

• In order to prepare this Garlic rice, in a pan, add coconut oil or sesame oil. To this add the chopped garlic and start frying them. For this siru poondu, small type garlic is good. If not you can add the normal garlic.
• Add the urud dal and channa dal and start frying.
• For this recipe, the garlic need to be fried nicely and thats why I have added the garlic first.
• Now add the dry red chillies. The chillies can be adjusted according to your spice level.
• Fry the ingredients nicely till the lentils color and the garlic color turns light brown.
• Take 5 to 6 pods of garlic and keep aside for garnishing in the final step.
• Now transfer the remaining contents to the food processor and allow to cool down.
• In the same pan, add the grated coconut and start frying in low flame.
• The water content in the coconut should be gone completely and the color turns to very light brown.
• Now switch off the stove and transfer the fried grated coconut to the food processor or the mixie jar.
• Grind the mixture to a coarse powder without adding any water.
• Keep the mixture aside.

Prepare the rice

• In the same pan, add the oil and when the oil is hot, add mustard seeds, urud dal, channa dal, cumin seeds, fry them lightly till light brown color.
• To this add little asafoetida and give a stir
• Add the fresh curry leaves and fry again for a minute.
• Now add the left over rice and also add the ground powder.
• sprinkle the required salt and mix the rice nicely, until the rice is mixed well with the powder. You can get the nice odour during this time.
• Give a nice stir and switch off the stove.

Video

Notes

check the below notes

Ingredients used to make the Poondu Sadham

Main ingredients

• Left over rice – 2 bowls
• coconut oil – 2 to 3 tsp
• garlic cloves – 10
• channa dal – 1/2 tbsp
• urud dal – 1/2 tbsp
• dry red chilli – 4 to 5 (adjust according to spice level)
• grated coconut – 3 tbsp
• salt – as per taste

For tempering

• Oil – 2 tbsp
• mustard seeds -1/4 tsp
• channa dal – 1 tsp
• urud dal – 1 tsp
• cumin seeds – 1/2 tsp
• curry leaves – little
• asafoetida – little

Step by step instructions to prepare the Garlic Rice | Poondu sadham

Now let us see the step by step instructions to prepare the recipe

Prepare the spice masala

In order to prepare this Garlic rice, in a pan, add coconut oil or sesame oil. To this add the chopped garlic and start frying them. For this siru poondu, small type garlic is good. If not you can add the normal garlic.

Fry for 1 to 2 min

Add the urud dal and channa dal and start frying.

For this recipe, the garlic need to be fried nicely and thats why I have added the garlic first. Now again fry for anither 2 to 3 min in low flame.

Now add the dry red chillies. The chillies can be adjusted according to your spice level.

Fry the ingredients nicely till the lentils color and the garlic color turns light brown.

Take 5 to 6 pods of garlic and keep aside for garnishing in the final step. Now transfer the remaining contents to the food processor and allow to cool down.

In the same pan, add the grated coconut and start frying in low flame.

The water content in the coconut should be gone completely and the color turns to very light brown.

Now switch off the stove and transfer the fried grated coconut to the food processor or the mixie jar.

Grind the mixture to a coarse powder without adding any water.

Keep the mixture aside.

Prepare the rice

In the same pan, add the oil and when the oil is hot, add mustard seeds, urud dal, channa dal, cumin seeds, fry them lightly till light brown color.

To this add little asafoetida and give a stir

Add the fresh curry leaves and fry again for a minute.

Now add the left over rice and also add the ground powder.

sprinkle the required salt and mix the rice nicely, until the rice is mixed well with the powder. You can get the nice odour during this time.

Give a nice stir and switch off the stove.

Serve the easy Garlic Rice | Poondu Sadham with any spicy side dish like cripsy ivy gourd fry.

The post Garlic Rice | Poondu sadham | Lunch box recipes appeared first on Learning-to-cook.

Capsicum Rice Recipe

Capsicum rice | Capsicum chitranna | kudamilagai sadham recipe with easy step by step instructions for your easy understanding and learning.

This Capsicum rice | Capsicum chitranna | kudamilagai sadham is really a colourful rice, which can be prepared very easily in the morning and can be given to kids and hubby’s lunch box.

This rice is a signature recipe of karnataka which can be prepared by adding onion or garlic or with out them too. Also here we use the freshly grated coconut and lemon juice, which gives really a different taste. I have taken the recipe from here.

If you need more rice recipes to pack for your kids or hubbys lunch box, then do have a look at the below rice recipe, which are made in south indian style.

• quick Cabbage rice
• baby corn and tomato masala rice
• Indian style broccoli rice – a healthier choice
• potato rice
• masala capsicum rice
• South Indian Style Sweet corn rice

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Recipe to make the Capsicum rice

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Capsicum rice | Capsicum chitranna | kudamilagai sadham

Capsicum rice | Capsicum chitranna | kudamilagai sadham is a very colourful rice made with the three colored capsicum like – red, yellow and green and is also healthy and tasty recipe. Capsicum rice capsicum chitranna This Capsicum rice | Capsicum chitranna | kudamilagai sadham is really a colourful rice, which can be prepared very easily in the morning and can be given to kids and hubby’s lunch box. This rice is a signature recipe of karnataka which can be prepared by adding onion or garlic or with out them too. Also here we use the freshly grated coconut and lemon juice, which gives really a different taste.

Course Main Course

Cuisine Karnataka Cuisine, South Indian

Keyword capsicum chitranna, capsicum rice, kudamilagai sadham, south indian style capsicum rice

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 3

Calories 400kcal

Author Akila

Ingredients

• oil – 1 tbsp
• ghee – 2 tbsp
• mustard – 1/4 tsp
• urud dal – 1 tsp
• chana dal – 1 tsp
• curry leaves – 1 spring
• dry red chilli – 2
• ginger – 1/2 inch
• green chilli big variety – 1
• 3 colored capsicum – 1 bowl 1.5 cups
• salt – as required
• cooked rice – 3 bowls
• lemon juice – from half lemon
• grated coconut – 3 tbsp
• coriander leaves – for garnishing
• if you want you can add 1 onion and 3 to 4 clovse of garlic

Instructions

• In a heavy bottomed vessel, add 1 tbsp oil and 2 tbsp ghee. you can also add 3 tbsp ghee or 3 tbsp oil. but adding ghee, makes this rice tastier and gives a nice aroma.
• add the mustard, chana dal and urud dal.
• fry them slightly
• once the dal turns light brown, add the curry leaves and dried red chilli. again fry them. (here is you want you can add 1 small sized onion and 4 to 5 galic cloves) . here i am making this as no onion no garlic rice.
• cut the ginger into fine pieces and add them now. you can also add ginger paste of around 1/2 tsp. saute till the raw smell of ginger goes off. now add in the 1 or 2 big green chilli, which is finely chopped.
• also add in the chopped capsicums. i have used three coloured capsicum to give a colorful look to the rice. also if you want, you can add in some green peas, 2 tsp of grated carrots etc to this rice.
• salt is added now and saute them.
• cover and cook them until capsicum are 75 to 80% cooked, as we need to retained the crunchiness of the capsicum. No need to add any extra water to cook the capsicum. as they are finely chopped, they get cooked with the oil we have added.
• to check if the capsicum are 70 to 80 % cooked, take one piece and slightly smash with your fingers. you should able to crush it by giving little pressure.
• now add the boiled and cooled down rice.
• mix them nicely, without breaking them.
• squeeze half of the lemon and mix again.
• add the grated coconut now and again mix well.
• cover and cook for about 3 to 4 minutes, so that the juice of lemon and coconut flavor gets blended with rice. adjust salt if you need.
• garnish with some coriander leaver and serve hot.

Notes

check the below notes

Step by step instructions to make the Rice

Ingredients

• oil – 1 tbsp
• ghee – 2 tbsp
• mustard – 1/4 tsp
• urud dal – 1 tsp
• chana dal – 1 tsp
• curry leaves – 1 spring,
• dry red chilli – 2
• ginger – 1/2 inch
• green chilli ( big variety) – 1
• 3 colored capsicum – 1 bowl (1.5 cups )
• salt – as required
• cooked rice – 3 bowls
• lemon juice – from half lemon
• grated coconut – 3 tbsp
• coriander leaves – for garnishing

( if you want you can add 1 onion and 3 to 4 clovse of garlic )

Method to prepare the rice

In a heavy bottomed vessel, add 1 tbsp oil and 2 tbsp ghee. you can also add 3 tbsp ghee or 3 tbsp oil. but adding ghee, makes this rice tastier and gives a nice aroma.

add the mustard, chana dal and urud dal.

fry them slightly

once the dal turns light brown, add the curry leaves and dried red chilli. again fry them. (here is you want you can add 1 small sized onion and 4 to 5 galic cloves) . here i am making this as no onion no garlic rice.

cut the ginger into fine pieces and add them now. you can also add ginger paste of around 1/2 tsp. saute till the raw smell of ginger goes off.

now add in the 1 or 2 big green chilli, which is finely chopped.

also add in the chopped capsicums. i have used three coloured capsicum to give a colorful look to the rice. also if you want, you can add in some green peas, 2 tsp of grated carrots etc to this rice.

salt is added now and saute them.

cover and cook them until capsicum are 75 to 80% cooked, as we need to retained the crunchiness of the capsicum. No need to add any extra water to cook the capsicum. as they are finely chopped, they get cooked with the oil we have added.

to check if the capsicum are 70 to 80 % cooked, take one piece and slightly smash with your fingers. you should able to crush it by giving little pressure.

now add the boiled and cooled down rice.

mix them nicely, without breaking them.

squeeze half of the lemon and mix again.

add the grated coconut now and again mix well.

cover and cook for about 3 to 4 minutes, so that the juice of lemon and coconut flavor gets blended with rice. adjust salt if you need.

garnish with some coriander leaver and serve hot.

tasty and colorful capsicum rice | capsicum chitranna | kudamilagai satham is ready to be served.

Notes

1. Adding ghee gives a nice flavor to the rice
2. you can add onion and garlic if you like.
3. you can add in some 1 or 2 tsp of grated carrot, green peas to this rice.
4. adding lemon and grated coconut gives a unique taste. so do add them both.
5. if you dont get 3 colored capsicums, you can use single colored itself.
6. you can increase the green chilli quantity if you like more spicier one.

The post Capsicum rice | Capsicum chitranna | kudamilagai sadham appeared first on Learning-to-cook.

Broccoli rice Indian style is very very different from the actual broccoli rice which is prepared fully by the minced broccoli. The Indian style broccoli rice is mixed with cooked rice and mostly given as a healthy lunch box recipe.

Easy Broccoli Rice in Indian Style

This Broccoli rice in Indian style is a recipe which I prepared recently. I was planning to prepare this long time before, but some how kept postponing it. I usually prepare broccoli soup most of the times as it’s our family favorite. Last I prepared and When I tasted, I felt I could have reduced the pepper, as it is bit spicy and also, should have chopped broccoli into more finer pieces.

• Babycorn Tomato Masala Bath

 

Step by step Instructions of Broccoli Rice

Ingredients

Broccoli – 2 cups, chop into fine pieces
Onion – 1 big
Garlic – 6 to 8 cloves chopped finely
Ginger – 1 inch chopped finely
Olive oil – 1/2 tbsp
Ghee – 1/2 tbsp 

Mustard seeds – 2 pinch
Urud dal / black gram – 1/2 tbsp
Cumin seeds – 1/4 tsp
Cooked rice ( ordinary or basmati ) – 2 cups
Pepper – 1/2 tsp (crushed black pepper)
Green chilli – 1 chopped finely
Salt – as per taste
Water – as needed

 

 

 

Method

1. Wash the broccoli and cut into small pieces. Again wash one more time. In a pan add oil and when hot, add mustard seeds. When it splutters add the Urud dal and cumin seeds.

4. Add the ghee and required pepper and mix well.

5. Yummy, healthy and tasty broccoli rice is ready. 

Notes 

1. I added both green chilli and pepper and I felt bit more spicy. So you can use either one or reduce pepper level. 

2. Chop the broccoli very finely. 

3. Sprinkle little water. If more water is added, broccoli becomes cooked well and becomes soft.
4. Adding ghee is optional, but it enhances the flavor.
5. You can use vegetable oil also.

 

Healthy and tasty Broccoli Rice is ready

Recipe of Broccoli Rice Indian Style

 

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Broccoli Rice Indian Style

Broccoli rice Indian style is very very different from the actual broccoli rice which is prepared fully by the minced broccoli. The Indian style broccoli rice is mixed with cooked rice and mostly given as a healthy lunch box recipe.

Course Main Course

Cuisine Indian

Keyword Broccoli rice, Indian style broccoli rice

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• Broccoli – 2 cups chop into fine pieces
• Onion – 1 big
• Garlic – 6 to 8 cloves chopped finely
• Ginger – 1 inch chopped finely
• Olive oil – 1/2 tbsp
• Ghee – 1/2 tbsp
• Mustard seeds – 2 pinch
• Urud dal / black gram – 1/2 tbsp
• Cumin seeds – 1/4 tsp
• Cooked rice ordinary or basmati – 2 cups
• Pepper – 1/2 tsp crushed black pepper
• Green chilli – 1 chopped finely
• Salt – as per taste
• Water – as needed

Instructions

• Wash the broccoli and cut into small pieces. Again wash one more time. In a pan add oil and when hot, add mustard seeds. When it splutters add the Urud dal and cumin seeds.
• When slightly brown, add the onions and garlic and ginger. Sauté them well. Add the broccoli, green chili and salt. Sprinkle some water.
• After 3 min, sprinkle some more water, so that broccoli gets cooked, but take care that broccoli should not loose its crunchiness. Add rice and mix them together.
• Add the ghee and required pepper and mix well.
• Yummy, healthy and tasty broccoli rice is ready.

Notes

I added both green chilli and pepper and I felt bit more spicy. So you can use either one or reduce pepper level.

2. Chop the broccoli very finely.

3. Sprinkle little water. If more water is added, broccoli becomes cooked well and becomes soft.

4. Adding ghee is optional, but it enhances the flavor.

5. You can use vegetable oil also.

 

 

*Post first published on April 4th 2014. Updated with recipe.

The post Broccoli Rice Indian Style | Easy Lunch Box Recipes appeared first on Learning-to-cook.

Cabbage Rice | Muttaikos Sadham Recipe

Cabbage Rice | Muttaikos Sadham recipe with easy step by step pictures and a video for your easy understanding and learning.

Cabbage Rice | Muttaikos Sadham is such an easy recipe which is prepared easily in morning hurry burry and can be easily packed for kids or hubby’s lunch box. Kids who doesn’t eat cabbage also can eat this rice, as it does not have any cabbage smell.

I used to prepare different rice recipes for my kids lunch box and this one they like very much and asked me to do often. If you also like rice recipes, then do check out my other rice recipes collection. For this cabbage rice, simple kovakkai fry or potato fry goes really very well.

You can also check my other rice recipes like below

• Baby corn and tomato bath
• Peas pulao
• Channa pulao
• Potato rice
• Baby corn Biryani
• Coconut rice
• Sambar rice

Video recipe of Cabbage Rice | Muttaikos Sadham

Printable recipe of Cabbage Rice | Muttaikos Sadham

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Cabbage Rice | Muttaikos sadham

Cabbage Rice | Muttaikos sadham is a very very easy and tasty rice recipe which can be prepared in just 10 minutes. So it is always a boon to be prepared in the morning hurry burry.

Course Main Course

Cuisine South Indian

Keyword Cabbage Rice

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3

Author Akila

Ingredients

• Cabbage – 1 cup shredded
• Cooked Rice – 2 cups
• Oil – 2 to 3 tbsp
• Mustard – little or 1/4 tsp
• Urud dal – little or 1/4 tsp
• Channa dal – 1/2 tsp
• Red chilli – 2 to 3
• Curry leaves – little
• Onion – 1 small chopped finely
• Coriander leaves – little
• Salt – as per taste

Instructions

• Add 2 to 3 tbsp of oil. When it is hot add the mustard seeds, urud dal and cumin seeds.
• To this add channa dal and fry till the lentils are slightly brown colour.
• Now add the curry leaves and red chillies and fry for a min or two.
• Fry till they becomes light brown.
• Add onions now and sauté till it becomes translucent. May be for a 3 to 4 minutes.
• When the onions are soft, add the shredded cabbage.
• Add the required salt as per your family taste.
• Slightly saute them for a minute or two. and cover and cook it for about 2 to 3 minutes only. If you cook more then the Cabbage becomes soft. For this recipe the cabbage should be little bit crunchy.
• The cabbage gets cooked by its own water. So After 3 min, remove the cover and again saute it. Now add the rice.
• Mix it well without breaking the rice.
• Adjust the salt if needed.
• Yummy Cabbage rice | Muttaikos Sadham is ready.

Step by step instructions for Cabbage Rice| Muttaikos Sadham Recipe

Ingredients

Cabbage – 1 cup shredded
Cooked Rice – 2 cups
Oil – 2 to 3 tbsp
Mustard – little or 1/4 tsp
Urud dal – little or 1/4 tsp
Channa dal – 1/2 tsp
Red chilli – 2 to 3
Curry leaves – little
Onion – 1 small chopped finely
Coriander leaves – little
Salt – as per taste

Method to prepare Cabbage Rice | Muttaikos Sadham

Add 2 to 3 tbsp of oil. When it is hot add the mustard seeds, urud dal and cumin seeds.

To this add channa dal and fry till the lentils are slightly brown colour.

Now add the curry leaves and red chillies and fry for a min or two.

Fry till they becomes light brown.

Add onions now and sauté till it becomes translucent. May be for a 3 to 4 minutes.

When the onions are soft, add the shredded cabbage.

Add the required salt as per your family taste.

Slightly saute them for a minute or two. and cover and cook it for about 2 to 3 minutes only. If you cook more then the Cabbage becomes soft. For this recipe the cabbage should be little bit crunchy.

The cabbage gets cooked by its own water. So After 3 min, remove the cover and again saute it. Now add the rice.

Mix it well without breaking the rice.

Adjust the salt if needed.

Add little lemon juice for a tangy taste and mix well.

Yummy Cabbage rice | Muttaikos Sadham is ready.

Notes

Adding lemon juice is optional but it increases the taste.

Cabbage should be 75% cooked for this rice.

The post Cabbage Rice | Muttaikos Sadham | Easy Rice Recipes appeared first on Learning-to-cook.

This potato rice recipe is very easy to make and can be made within 20 to 25 minutes. So if you are in a hurry you can make this in a jiffy and can pack and give as a lunch box recipe for your kids.

It does not need lot of ingredients other than main ingredients potato and the biryani Masala. If you don’t have the biryani Masala you can add the garam Masala also. Also you can Adjust the spice levels according to you taste buds.

I have posted some rice recipes and pulaos in this blog and I request you to have a look on those and try them too. Also more one pot rice recipes to come on the blog soon.

Some rice recipes are

• Baby Corn and Tomato Masala Rice
• Bitter gourd Pulao
• Peas pulao
• Paneer pulao
• Channa pulao
• Capsicum Masala Rice

Also check

• collection of baby corn recipes
• Collection of Indian Rice recipes

Video recipe of Easy Potato Rice for lunch box

Printable recipe of easy Potato Rice for lunch box

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Easy Potato rice recipe

This potato rice recipe is very easy to make and can be made within 20 to 25 minutes. So if you are in a hurry you can make this in a jiffy and can pack and give as a lunch box recipe for your kids.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akila

Ingredients

• Cooked rice - 3 bowls
• Potato - 3 medium sized sliced to thin pieces
• Onion - 2 big, cut lengthwise
• Cumin seeds - 1 tsp
• Curry leaves - little
• Green chilli - 1 or 2
• Ginger garlic paste- 1 tsp
• Oil - 3 tbsp
• Salt - as per taste
• Turmeic - 1/4 tsp
• Chilli powder 1/2 tsp
• Biryani Masala / garam Masala- 2 tsp
• Water - little to sprinkle
• Lemon juice - from 1/2 lemon optional
• Coriander leaves for garnishing

Instructions

• Add oil in a pan and when hot add the cumin seeds and fry for a min.
• Add curry leaves now. Fry again.
• Now add the onion and green chilli and saute them. Add in the ginger garlic paste and saute till raw smell goes off.
• Once the onion is translucent, add in the spices potatoes and keep cooking for 6 to 7 min without any spices.
• Add salt, turmeric, chilli powder Nd biryani Masala. Mix them well.
• Sprinkle little water and cook until potatoes are well cooked. Check whether the potatoes are cooked well by pressing then slightly and that they break easily.
• Add in the cooked rice and mix well so that Masala coats well.
• Adjust salt and spicies if needed.
• Cover and Cook for 5 to 6 min in low flame.
• Now add the lemon juice if needed and mix again.
• Garnish with Coriander leaves and serve hot.

Step by step instructions of easy Potato Rice for lunch box

Ingredients

• Cooked rice – 3 bowls
• Potato – 3 medium sized, sliced to thin pieces
• Onion – 2, big, cut lengthwise
• Cumin seeds – 1 tsp
• Curry leaves – little
• Green chilli – 1 or 2
• Ginger garlic paste- 1 tsp
• Oil – 3 tbsp
• Salt – as per taste
• Turmeic – 1/4 tsp
• Chilli powder – 1 tsp
• Biryani Masala / garam Masala- 2 tsp
• Water – little to sprinkle
• Lemon juice – from 1/2 lemon (optional)
• Coriander leaves for garnishing

Method to prepare easy Potato Rice for lunch box

1. Add oil in a pan and when hot add the cumin seeds and fry for a min.

2. Add curry leaves now. Fry again.

3. Now add the onion and green chilli and saute them.

4. Add in the ginger garlic paste and saute till raw smell goes off.

5. Once the onion is translucent, add in the spices potatoes and keep cooking for 6 to 7 min without any spices.

6. Add salt, turmeric, chilli powder and biryani Masala. Mix them well.

7. Sprinkle little water and cook until potatoes are well cooked.

8. Check whether the potatoes are cooked well by pressing then slightly and that they break easily.

9. Add in the cooked rice and mix well so that Masala coats well.

10. Adjust salt and spicies if needed. Cover and Cook for 5 to 6 min in low flame.

11. Now add the lemon juice if needed and mix again.

12. Garnish with Coriander leaves and serve hot.

13. Serve the hot hot yummy and easy Potato Rice.

Notes

The post Easy Potato rice | kids lunch box recipes appeared first on Learning-to-cook.

Spaghetti aglio olio recipe is one of our family favourite recipe among the other pasta and Macroni recipes. This spaghetti aglio olio I tasted after coming to singapore only and I just fell in love with it at the first taste itself. After I come to know the recipe of this, I was so surprised that it needs very little ingredients yet the tastes is so so awesome.

This spaghetti aglio olio is made with just five ingredients and very very easy as well as tasty. This can be given as a lunch box recipe for the kids and assure they will definitely love it and empty their lunch box for sure.

If you like the pasta and spaghetti recipes, then do check out the other pasta and macaroni recipes in our blog like Pasta payasam and Masala pasta. I will be preparing more pasta and macaroni recipes in coming days and post soon.

So let’s see the preparation of the spaghetti aglio olio recipe.

Video recipe of Spaghetti Aglio Olio Recipe

Step by step instructions of Spaghetti Aglio Olio Recipe

Ingredients

• Spaghetti ( Angel hair ) – 150 cms
• Garlic cloves – 5 to 6 ( finely chopped)
• Parsley – 2 tbsp (finely chopped)
• Chilli flakes – 1 tsp ( or more or as per your spice level )
• Olive oil – 6 tbsp + 1 tsp
• Parmesan cheese – 2 to 3 tsp ( or more )
• Salt – 1 tsp or as per taste

Method to prepare Spaghetti Aglio Olio Recipe

1. In the pan add enough water and a teaspoon of olive oil and a teaspoon of salt.

2. When the water is boiling add the spaghetti.

3. Cover and cook until the spaghetti is well cooked. Here I have used angel hair spaghetti. You can add any type of spaghetti. You can either follow this instructions or cook the spaghetti according to the instructions given in the spaghetti packet.

4. No the spaghetti is well cooked. Filters the water and keep aside.

5. Now add the 6 tablespoon of olive oil.

6. When the oil is hot add the garlic cloves and fry it. Do not over fry and turn it black. away.

7. Now add the chopped parsley leaves and give a quick fry.

8. Add the chili flakes and again give quick fry.

9. Mix filtered spaghetti and stir them well so that the garlic and the chili flakes or mixed fully. Adjust the salt if needed.

10. Add the parmesan cheese and mix again. So that the cheese is well coated.

11. Serve in a plate and sprinkle some more parmesan cheese and chilli flakes for extra flavour.

Printable recipe of Spaghetti Aglio Olio Recipe

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Spaghetti Aglio Olio Recipe

This spaghetti aglio olio is made with just five ingredients and very very easy as well as tasty. This can be given as a lunch box recipe for the kids and assure they will definitely love it and empty their lunch box for sure.

Course Breakfast

Cuisine Indian, International

Keyword Spaghetti Aglio Olio Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Akila

Ingredients

• Spaghetti Angel hair - 150 cms
• Garlic cloves - 5 to 6 finely chopped
• Parsley - 2 tbsp finely chopped
• Chilli flakes - 1 tsp or more or as per your spice level
• Olive oil - 6 tbsp + 1 tsp
• Parmesan cheese - 2 to 3 tsp or more
• Salt - 1 tsp or as per taste

Instructions

• In the pan add enough water and a teaspoon of olive oil and a teaspoon of salt.
• When the water is boiling add the spaghetti.
• Cover and cook until the spaghetti is well cooked. Here I have used angel hair spaghetti. You can add any type of spaghetti. You can either follow this instructions or cook the spaghetti according to the instructions given in the spaghetti packet.
• No the spaghetti is well cooked. Filters the water and keep aside.
• Now add the 6 tablespoon of olive oil.
• When the oil is hot add the garlic cloves and fry it. Do not over fry and turn it black. away.
• Now add the chopped parsley leaves and give a quick fry.
• Add the chili flakes and again give quick fry.
• Mix filtered spaghetti and stir them well so that the garlic and the chili flakes or mixed fully. Adjust the salt if needed.
• Add the parmesan cheese and mix again. So that the cheese is well coated.
• Serve in a plate and sprinkle some more parmesan cheese and chilli flakes for extra flavour.

Notes

Check the below notes

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Notes

1. Parmesan cheese gives a nice flavour and taste. So don’t reduce the quantity.

2. Adjust chilli flakes according to your spice level.

3. If you do not have chilli flakes, add the nicely chopped fresh red chilli.

4. Try to use Olive oil as it gives great taste to these kind of continental (pasta) recipes.

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Vegetable Pulao is one of my favorite pulao next to the peas pulao. It is loaded with veggies and easy to make and tastes great. If i have more than 4 or 5 vegetables, then my choice of pulao would be definitely veg pulao only. Also if any of our guests come, my choice is this only. If you have frozen mixed veggies, then your work would much more easier. But I like to do with fresh veggies. 

You can try different pulao recipes from here and some I have given below. 

Peas Pulao

Mushroom Pulao

Spicy tomato pulao

Sweet corn pulao

Babycorn Pulao  
Capsicum Pulao

Potato Pulao

Paneer Pulao

Vegetable Pulao

Preparation time: 15 min | Cook Time: 18 min | Serves: 5

Recipe Category: Rice | Recipe Cuisine: North Indian

Ingredients
Basmathi rice – 3 cups

Mixed veggies – 1.5 cups (Sweet corn, carrot, cauliflower, green peas, beans)
Onion – 2 (chopped nicely)
Ginger Garlic Paste – 1 tbsp
Green Chillies – 2 (slit into half – lengthwise)
Cumin seeds – 1/5 tsp (optional)

Fennel seeds – 3/4 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Coriander leaves – 3 tbsp (optional)
Water – 4.5 cups
Oil – 2 tbsp
Ghee – 1 tbsp
Salt as per taste
Coriander leaves for garnishing

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. Wash and cut the vegetables and keep it ready. In a Pressure cooker, add oil and all the spices mentioned above.

2. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).

3. Add the carrot first sauté for 3 min. Add the sweet corn and sauté for another 2 min. Add the cauliflower and peas and saute for a minute. (Do not skip this). While sauteing add 3 pinch of salt. This is done, so that veggies are cooked perfectly.

4. Add the water or coconut milk and when it starts boiling, add the rice. Check for the salt here. 

5. Close the lid and simmer for 10 mts. (cook in low flame) After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice. Add the ghee at this stage and close the cooker lid for 3 min.

6. Garnish with coriander leaves and serve the hot Vegetable Pulao with Baby corn Masala

Tasty and Easy Vegetable Pulao is ready… I had it with Baby corn masala…

Notes:
1. Always saute the veggies for 5 min, before cooking, so that the potato will be cooked nicely. This is done, as we are not going to cook the rice in high flame.

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The post Vegetable Pulao Recipe | How to make Veg Pulao | Easy Pulao Recipes appeared first on Learning-to-cook.

I always love Pulao and try different Pulao by changing the veggies. I love the smell of basmati rice cooked in mild spiciness but with great aroma and unbeatable taste. My kid is a potato lover and asked me to try this Potato Pulao. Even my little one ate as this is very mild in spiciness. You can try different pulao recipes from here and some I have given below. 

Peas Pulao

Mushroom Pulao

Spicy tomato pulao

Sweet corn pulao

Babycorn Pulao  
Capsicum Pulao

How to make Potato Pulao

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: North Indian

Ingredients
Basmathi rice – 2 cups
Potato – 3 (Cut into small cubes)
Green Peas – 1/4 cup (optional)
Onion – 1 (chopped nicely)
Ginger Garlic Paste – 1 tsp
Green Chillies – 2 (slit into half – lengthwise)
Cumin seeds – 1/5 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Mint leaves – 1/4 cup (optional)
Coriander leaves – 1/4 cup (optional)
Water – 3 cups
Oil – 2 tbsp
Ghee – 1 tbsp
Cashews – few (optional)
Coriander leaves for garnishing

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. Wash the potato and green peas and keep it ready. In a Pressure cooker, add oil and all the spices mentioned above.

2. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).

3. Add the potato now and saute for 5 to 7 min(Do not skip this). This is done, so that, it gets cooked perfectly. Add in the peas and fry for a min. 

4. Add the water and when it starts boiling, add the rice. 

5. Close the lid and simmer for 10 mts. (cook in low flame) After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice. Add the ghee at this stage and close the cooker lid for 3 min.

6. Garnish with coriander leaves and serve the hot Potato Pulao with Paneer Butter Masala.

Tasty and Easy Potato Pulao is ready… I had it with Paneer Butter Masala…

Notes:
1. Always saute the potato for 5 min, before cooking, so that the potato will be cooked nicely. This is done, as we are not going to cook the rice in high flame.

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I love mushrooms always. But somehow I have not prepared this mushroom pulao and kept postponing as I love to eat the mushrooms in gravy with blend of masalas than in biryani or in pulaos. Finally one fine Saturday tried this mushroom pulao along with peas and it came out good. Since this is mild in spiciness, my kids loved a lot. Serve it with Brinjal raita or Vegetable Raita. I served it with simple onion raita. 

If you want to try different and easy pulaos check out the below ones. 

Easy peas pulao

Capsicum pulao

Baby corn pulao
Spicy Tomato Pulao
Jeera rice

How to make Mushroom Pulao

Preparation time: 10 min | Cook Time: 20 min 
Total Time: 30 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Mushroom – 1 packet

Rice – 2 cups

Onion – 1 packet

Green chilles – 3 chopped finely

Ginger garlic paste – 1.5 tsp

Coconut milk – 1.5 cups

Mint leaves – 1/4 cup

Coriander leaves – 1/4 cup

Salt – as per taste

Water – 1.5 cups

Green peas – 1/2 cup

Oil – 3 tsp

Coriander leaves – for garnishing 

Spices
Cloves – 4 to 5

Fennel seeds – 1/2 tsp

Cinnamon stick – 3 to 4

Star anise – 2 to 3

Bay leaf – 3 to 4

Cardamom – 2

Method

1. Add oil in the pressure cooker. When it is hot add the spices and fry for a min. Add the onions and fry till soft. 

2. Add the ginger garic paste and sauté till the raw smell goes off. Add the mint and coriander leaves and fry till nice Aroma comes. 

3. Wash and add the mushrooms to the cooker. 

4. Add the green peas and add 1 tsp ghee and fry them. Add the coconut milk and water and allow to boil. 

5. Add the soaked rice and mix and close the lid. Change the flans to low. Cook for 10min and switch off the flame. Once opened add 1 tbsp ghee and mix gently not breaking the rice. 

6. Serve them hot with onion raita or vegetable raita.

Yummy and easy Mushroom Pulao is ready to be served. 

The post Mushroom Pulao | Peas and Mushroom Pulao | How to make Mushroom Pulav | Easy Pulao Recipes | Mushroom Recipes | Easy Lunch Box Recipes appeared first on Learning-to-cook.