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.

Tomato Rice | Thakkali Sadham Recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Tomato Rice | Thakkali Sadham Recipe

The tomato rice or the so called thakkali sadham is very easy and tangy recipe which you can prepare in just 15 minutes of time and tastes awesome when eaten with just some potato chips.

This rice I have prepared with pure South Indian Style especially Tamil Nadu and there is another version of this, which you can prepare like this Spicy Tomato Pulao that is of North Indian Version.

Here I have added little jaggery to the rice, to give very light sweet taste to the tomato rice. So the rice would be a combination of spiciness, tanginess and mild sweetness.

Also you can increase the spiciness as per your family spice level. There is also another version of tomato rice, which my mother used to prepare and that I will post soon.

If you like rice recipes in South Indian Style then, do check some recipes below

• Cabbage Rice
• Capsicum Masala Rice
• Capsicum chitranna
• Sweet corn rice in South Indian Style
• Potato Rice

If you like you can check my collections below

• collection of Rice Recipes

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 vieos).

Recipe to make the Rice

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Tomato Rice | Thakkali Sadham

Tomato Rice | Thakkali Sadham is one of my favourite and easy recipe which can be prepared in your morning hurry burry and can be packed for your husband and kids lunch box. Some simple potato chips itself goes well with this tomato rice recipe.

Course Main Course

Cuisine South Indian, tamil nadu

Keyword thakkali sadham, tomato rice

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 300kcal

Author Akila

Ingredients

To Prepare rice

• cooked and cooled rice – 3 cups
• salt – 2 pinch
• oil / ghee – 1/2 to 1 tsp

To prepare Masala

• Oil – 2 tsp
• ghee – 2 tsp
• mustard seeds – 1/4 tsp
• cumin seeds – 1/4 tsp
• Black gram/urud dal – 1/2 tsp
• Bengal gram/chana dal – 1/2 tsp
• ginger – 1/4 inch
• garlic – 6 cloves chopped
• green chilli – 2
• mint levels – handful optional
• curry leaves – handful
• onion – 1 big
• tomato – 2 big
• chilli powder – 1 tsp
• turmeric – 1/4 tsp
• garam masala – 1/4 tsp
• salt as per taste
• palm sugar/white sugar – 1/2 tsp
• coriander leaves for garnishing

Instructions

Prepare the rice

• Add the cooked cooled rice in a plate. I have used normal plain rice only. If you want you can use, biryani rice for a more flavorful tomato rice. To this add little salt.
• also add ghee or oil and mix thoroughly . This is done so as to prevent the rice sticking together while mixing.
• Keep the rice aside.

Prepare the tempering

• Now let us start preparing the tempering. For that, add oil or ghee in a pan or a mix of both. adding ghee gives a nice flavor to the rice.
• when the oil or ghee is hot, add the mustard and cumin seeds.
• urud dal and chana dal and fry them for a while or till the dal becomes light brown in colour.
• once the lentils becomes light brown, include the chopped ginger and garlic cloves. You can also add ginger and garlic paste if you want.
• throw in some curry leaves and fry them.
• add in the mint leaves and green chilli now. Mint leaves also gives a nice flavor and is purely optional.

Make the tomato rice

• Once we have prepared the tempering and initial process, let us now add in some onions and saute them nicely.
• When the onions becomes translucent and soft, add the chopped tomatoes. saute them until soft.
• When the tomatoes are soft, add the turmeric, salt
• chilli powder, garam masala and mix them well..
• add the palm sugar or the white sugar now. adding the sugar , gives a mild sweet taste to the rice. but this step is purely optional.
• allow them to cook nicely and let the oil oozes out.
• Add the rice now and mix it thoroughly in the masala without breaking the rice.
• Garnish with some coriander leaves and your flavorful rice is ready.

Video

Notes

Check the below notes

Ingredients

To Prepare rice

• cooked and cooled rice – 3 cups
• salt – 2 pinch
• oil / ghee – 1/2 to 1 tsp

To prepare Masala

• Oil – 2 tsp
• ghee – 2 tsp
• mustard seeds – 1/4 tsp
• cumin seeds – 1/4 tsp
• Black gram/urud dal – 1/2 tsp
• Bengal gram/chana dal – 1/2 tsp
• ginger – 1/4 inch
• garlic – 6 cloves (chopped)
• green chilli – 2
• mint levels – handful (optional)
• curry leaves – handful
• onion – 1 big
• tomato – 2 big
• chilli powder – 1 tsp
• turmeric – 1/4 tsp
• garam masala – 1/4 tsp
• salt as per taste
• palm sugar/white sugar – 1/2 tsp
• coriander leaves for garnishing

Step by step instructions for Tomato Rice

Lets see the step by step instructions.

Prepare the rice

Add the cooked cooled rice in a plate. I have used normal plain rice only. If you want you can use, biryani rice for a more flavorful tomato rice. To this add little salt.

also add ghee or oil and mix thoroughly . This is done so as to prevent the rice sticking together while mixing.

Keep the rice aside.

Prepare the tempering

Now let us start preparing the tempering. For that, add oil or ghee in a pan or a mix of both. adding ghee gives a nice flavor to the rice.

when the oil or ghee is hot, add the mustard and cumin seeds.

urud dal and chana dal and fry them for a while or till the dal becomes light brown in colour.

once the lentils becomes light brown, include the chopped ginger and garlic cloves. You can also add ginger and garlic paste if you want.

throw in some curry leaves and fry them.

add in the mint leaves and green chilli now. Mint leaves also gives a nice flavor and is purely optional.

Make the tomato rice

Once we have prepared the tempering and initial process, let us now add in some onions and saute them nicely.

When the onions becomes translucent and soft, add the chopped tomatoes. saute them until soft.

When the tomatoes are soft, add the turmeric, salt

chilli powder, garam masala and mix them well..

add the palm sugar or the white sugar now. adding the sugar , gives a mild sweet taste to the rice. but this step is purely optional.

allow them to cook nicely and let the oil oozes out.

Add the rice now and mix it thoroughly in the masala without breaking the rice.

Garnish with some coriander leaves and your flavorful rice is ready.

Tasty and Tangy Tomato RIce | Thakkali Sadham is ready to be served.

Notes

• Adding sugar or palm sugar is purely optional. But I recommend to add as it gives a nice mild sweetness to the tomato rice.
• Try to get very tangy tomatoes (naatu thakkali) for the best taste
• Along with cumin seeds, you can also add 1/2 tsp of fennel seeds
• Adding mint leaves also optional, but they give nice flavor.

*Original recipe posted on July 23rd 2010. Updated with step by step pictures.

The post Tomato Rice | Thakkali Satham | Rice Recipes appeared first on Learning-to-cook.

Easy Pudhina Pulao | Mint Pulao Recipe with easy step by step instructions and a video for your easy understanding.

How to make Pudhina Pulao Recipe

Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a mild spicy pulao but you can alter it as per your spice level by adding more chillies.

Also in this Pudhina Pulao | Mint pulao I have added some green peas and potato, which increases the taste, but your can also add your own favorite veggies to this like beans, cauliflower, carrot etc and make even more healthier pulao recipe.

And here I have not used pressure cooker and used the Kadai method to cook the pulao. So it uses little bit more water than usual. I have also posted different pudhina pulao using pressure cooker – pressure cooker Pudhina pulao method which is done totally in different style.

You can check my other pulao recipes below

• Vegetable Pulao
• Potato Pulao
• Channa Pulao
• Bitter gourd Pulao
• Sweet Corn Pulao

You can also check the full collections below like

• Collection of Pulao Recipes
• Collection of Rice Recipes

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

Recipe to make the Pulao

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Pudhina Pulao | Mint Pulao

Pudhina Pulao | Mint Pulao is a very aromatic and tasty pulao recipe, which when prepared, your whole house is filled with nice aroma of pudhina or the mint leaves. Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a milk spicy pulao but you can alter it as per your spice level by adding more chillies.

Course Main Course

Cuisine Indian

Keyword Mint Pulao, Pudhina Pulao, Pulao Recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

soaking time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

To grind

• Mint leaves / pudhina – 1 bunch 1.5 cup
• green chilli – 2
• ginger – 2 inch
• garlic – 4 cloves
• coconut – 3 tbsp
• lemon juice – from 1/2 lemon

Spices

• Star anise – 1
• cardamom – 1
• cloves – 4 to 5
• cinnamon stick – little or 4 to 5, 2 inch length
• bay leaf – 2
• fennel seeds – 1 tsp

Other ingredients

• Rice – 1.5 cups
• Oil – 2 tbsp
• ghee – 2 tbsp
• Onion – 2 big
• potatoes – 1 big
• green peas – 1/4 cup
• salt – as per taste
• garam masala – 1 tsp
• turmeric – 1/4 tsp
• water – 2.5 to 3 cup
• optional ingredients
• cashews – few
• ghee – 2 tsp
• * you can also add veggies like carrot, beans, cauliflower etc

Instructions

• soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.

Prepare mint paste

• Add the fresh mint leaves, green chilli, garlic, coconut, ginger and squeeze lemon juice in the mixie jar.
• Add little water and grind to a fine paste. Keep it aside.

Prepare the pulao

• In a big wok, add ghee and oil and when hot, add the spices mentioned.
• Fry them for a min.
• To this add the onion and saute for a while.

Cooking the veggies

• Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes.
• Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.
• Now Add the green peas, and also add the salt, garam masala and turmeric.
• Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.
• Include the ground mint paste now and mix for about 2 to 3 min.
• Once the veggies are well sauted, then add the 2.5 to 3 cups of water. If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.
• Now close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.
• After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.

Fry the cashews

• Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.
• fry the cashews till light brown colour. Remove them and keep ready.
• Add the cashews with ghee to the pulao now and mix gently without breaking the rice.
• Serve the hot hot pudhina pulao with vegetable raita.

Video

Notes

Chcck the Below Notes

Ingredients

To grind

• Mint leaves / pudhina – 1 bunch ( 1.5 cup)
• green chilli – 2
• ginger – 2 inch
• garlic – 4 cloves
• coconut – 3 tbsp
• lemon juice – from 1/2 lemon

Spices

• Star anise – 1
• cardamom – 1
• cloves – 4 to 5
• cinnamon stick – little ( or 4 to 5, 2 inch length)
• bay leaf – 2
• fennel seeds – 1 tsp

Other ingredients

• Rice – 1.5 cups
• Oil – 2 tbsp
• ghee – 2 tbsp
• Onion – 2 big
• potatoes – 1 big
• green peas – 1/4 cup
• salt – as per taste
• garam masala – 1 tsp
• turmeric – 1/4 tsp
• water – 2.5 to 3 cup

optional ingredients

• cashews – few
• ghee – 2 tsp

*(you can also add veggies like carrot, beans, cauliflower etc)

Step by step instructions to make the Pudhina Pulao | Mint Pulao

soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.

Prepare mint paste

Add the fresh mint leaves,

green chilli, garlic, coconut, ginger

and squeeze lemon juice in the mixie jar.

Add little water and grind to a fine paste. Keep it aside.

Prepare the pulao

In a big wok, add ghee and oil

and when hot, add the spices mentioned.

Fry them for a min.

To this add the onion and saute for a while.

Cooking the veggies

Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes. Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.

Now Add the green peas, and also add the salt,

garam masala and turmeric.

Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.

Include the ground mint paste now and mix for about 2 to 3 min.

Once the veggies are well sauted and raw smell of mint goes off, then add the 2.5 to 3 cups of water. Adjust the salt now and allow to boil for about 2 to 3 min If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.

Now add the soaked rice slowly.

Close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.

After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.

Fry the cashews

Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.

fry the cashews till light brown colour. Remove them and keep ready.

Add the cashews with ghee to the pulao now

and mix gently without breaking the rice.

Serve the hot hot pudhina pulao with vegetable raita.

Taste yummy and flavorful pudhina pulao | Mint Pulao is ready.

Notes

• you can replace 1 cup water with thin coconut milk for a rich taste
• adding cashews is purely optional
• adjust the chilli and garam masala, as per your family spice level

The post Pudhina Pulao | Mint Pulao | Pulao recipes appeared first on Learning-to-cook.

Spicy prawn fried rice recipe with video and easy step by step pictures for your easy understanding and learning.

How to make Spicy Prawn Fried Rice Recipe

Normally fried rice would not be that spicy but this one is unique from the ordinary ones. You definitely need some less spicy side dish like capsicum raita or mixed vegetable raita for this spicy prawn fried rice.

Prawn fried rice is our family favourite. I have lots of prawn recipes and still love to try more and more.

This fried rice i tried recently and became an instant hit in our family. This can be prepared without more spiciness also.

In this, prawns are first marinated with chilli powder and soya sauce and fried and cooked for about 75 to 80% and used later.

If you are a sea food lover like me, then do try the below prawn recipes

• Crispy prawns
• Garlic butter prawns
• prawns fry
• Prawn 65
• Prawn cutlet

If you want you can check the full collections below

• 25+ Collection of prawn recipes
• 30+ fish recipes
• Full collection of non veg recipes

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 Prawn fried rice

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How to make Spicy Prawn Fried Rice Recipe

Spicy Prawn Fried Rice Recipe is a quick and tasty recipe which can be easily made in 20 minutes of time and tastes spicy and delicious. Normally fried rice would not be that spicy but this one is unique from the ordinary ones. You definitely need some less spicy side dish like capsicum raita or mixed vegetable raita for this spicy prawn fried rice.

Course Main Course

Cuisine Indian

Keyword prawn fried rice, spicy prawn fried rice

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 450kcal

Author Akila

Ingredients

To marinate

• Prawn – 30 pieces
• Salt – 1/4 tsp
• Chilli powder – 1 tsp
• Soya sauce – 1 tsp
• Vinegar – 1 tsp

To prepare fried rice

• Cooked biryani rice – 2 to 3 cups
• Oil – 3 to 4 tbsp
• Ginger- 1/2 inch
• Garlic – 4 to 5 cloves chopped finely
• Onion – 1 med size
• Spring onion green part – 1 to 2 tsp
• Spring onion white part – 2 tsp
• Capsicum- 1/2 cup cubed
• *Green chilli – 1 to 2 as per your spice level
• Pepper powder – 1/4 tsp
• Chilli sauce – 1 tbsp
• Sugar – 1 tsp
• Salt – as req
• Vinegar – 1 to 2 tsp
• Light soya sauce – 1 to 2 tsp

Instructions

• Check the below step by step instructions 

Video

Notes

Check the below notes.

Required Ingredients

To marinate

• Prawn – 30 pieces
• Salt – 1/4 tsp
• Chilli powder – 1 tsp
• Soya sauce – 1 tsp
• Vinegar – 1 tsp

To prepare fried rice

• Cooked biryani rice – 2 to 3 cups
• Oil – 3 to 4 tbsp
• Ginger- 1/2 inch
• Garlic – 4 to 5 cloves chopped finely
• Onion – 1 med size
• Spring onion green part – 1 to 2 tsp
• Spring onion white part – 2 tsp
• Capsicum- 1/2 cup cubed
• *Green chilli – 1 to 2 as per your spice level
• Pepper powder – 1/4 tsp
• Chilli sauce – 1 tbsp
• Sugar – 1 tsp
• Salt – as req
• Vinegar – 1 to 2 tsp
• Light soya sauce – 1 to 2 tsp

*i didn’t add, as the chilli powder itself bit spicy for us.

Method to make spicy prawn fired rice

Let us see the making of fried rice.

Marinate the prawns

In a bowl add the deveined and cleaned prawns.

To this add the salt, chilli powder, light soya sauce and vinegar. if you dont have vinegar, you can add the lemon juice also.

Mix them well and allow to marinate for about 30 to 45 minutes. keep it aside.

Fry the prawns

After about 30 minutes, in a big pan, add this marinated prawns. Saute them nicely so that prawns are almost cooked. It should be cooked for about 70 to 75% only.

no need to add any water, as the prawn itself leaves out water. cook in medium flame.

To know that prawns are 75% cooked, it gets curled up nicely and water dries out. It is the correct stage to remove the prawns from the pan.

remove it and keep it aside.

Prepare the fried rice

In the same pan, add oil

and when oil is hot add the ginger and garlic and fry in high flame.

also add the finely chopped onion and fry them too. If you want you can add 2 green chillies at this stage and fry them too. But i have not added here, as this spicy prawn fried rice is already spicy enough for our taste buds.

once the onion are nicely fried, add the capsicum and white part of the spring onions. Fry them in high flame.

In addition to it, add the soya sauce and the vinegar and mix them.

to this add the cooked prawns and green part of spring onions and again fry them in high flame.

Add little sugar so that it gives a nice sweet taste to the veggies and also maintains the colors of the added veggies.

now add the chilli sauce or tomato sauce, (i have added chilli sauce). In addition to it, add the pepper and salt as required.

Mix them well so that prawns gets fully cooked by this time. After that Add the boiled and cooked rice and fry them well in high flame so that they get a nice burnt flavor.

once the rice gets mixed well with the masala, then your spicy prawn fried rice is ready.

serve it with any raita.

Yummy spicy prawn fried rice is ready.

Notes

1. You can adjust all the spiciness as per your taste buds. I have not added green chilli, as the chilli powder itself spicy enough for us.
2. For fried rice, the rice should be fried in high flame so that you can get nice smoky flavour to the dish.
3. Try to use a thick iron wok.

The post Spicy Prawn Fried Rice | Fried Rice Recipes appeared first on Learning-to-cook.

Easy crumbled paneer fried rice recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make crumbled paneer fried rice

Paneer fried rice recipe is an Indian fried rice recipe, in which paneer the cottage cheese is either added as cubes or crumbled and added.

This paneer is now fried in high flame along with other veggies in a Chinese wok or an iron kadai to get the nice smoky flavour. If you do not have the chinese wok, you can use your iron kadai or normal vessel, but try to fry the veggies and the paneer in high flame, so as to match the taste that we get in restaurants.

You can add your favourite veggies, but add them in less quantity so that i want take away the flavour of paneer in this paneer fried rice.

As i mentioned earlier, here you can add the paneer in cubes or crumble them and add. Here i have crumbled the paneer, so that i can get well mixed with rice.

Since this is a mild spicy dish, I sugest you to try the spicy dishes like – meal maker gravy or chilli chicken as the side dish.

If you like fried rice recipes, then do check recipes like veg fried rice, Egg fried rice, Spicy prawn fried rice.

You can also check my south Indian Style rice recipes like below

• Cabbage rice
• Baby corn tomato masala bath
• Indian style broccoli rice
• Potato rice
• Masala capsicum rice
• Karnataka style capsicum chitranna

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 Paneer Fried rice

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How to make crumbled paneer fried rice

Crumbled Paneer fried rice is an easy and tasty fried rice recipe, which can be prepared easily in morning hurry burry and can be given as a lunch box recipe for your hubby and kids. Paneer fried rice recipe is an Indian fried rice recipe, in which paneer the cottage cheese is either added as cubes or crumbled and added.

Course Main Course

Cuisine Indian

Keyword crumbled paneer fried rice, paneer fried rice

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 400kcal

Author Akila

Ingredients

Ingredients

• Paneer – 1 cup crumbled paneer
• Cooked basmati rice – 3 cups

Other ingredients

• Olive oil – 3 tbsp
• chopped garlic cloves – 1 tsp
• chopped ginger – 1/2 inch
• green chilli – 1 chopped finely
• spring onion white part – 1 tbsp
• spring onion green part – 1 tsp
• carrot – 2 tbsp finely chopped
• green peas – 2 tbsp
• vinegar – 2 tsp
• light soya sauce – 2 tsp
• chilli sauce – 1 tsp
• sugar – 1/2 tsp
• salt – as per taste
• pepper – 1/4 tsp can be adjusted as per your spice level

Instructions

• in a big kadai, add olive oil.
• When the oil is hot add the finely chopped ginger and garlic. Also add the green chilli which is finely chopped.Fry them in high flame for a min.
• To this add the carrot, green peas, spring onions white part.
• Fry them for 2 min in high flame. If you want you can also add cabbage, beans, etc.
• Add tthe sugar. Sugar retains the colors of the vegetables.
• Now add the vinegar, light soya sauce, chilli sauce. Chilli sauce is optional, but gives the mild sweet taste.
• Again fry them in high flame for 2 min.
• Add the crumbled paneer and the green part of the spring onions.
• Fry them for 2 to 3 minutes in high flame.
• For 1 cup paneer, add 3 cups of cooked and cooled basmathi rice. You can also use other rice.
• Mix everything in high flame.
• Pepper powder is added now. Also adjust the salt if you want. Because soya sauce already have salt in it. So adjust according to your taste.
• Mix them gently and easy crumbled paneer fried rice recipe is ready.
• Sprinkle some spring onions and switch off the flame.
• Yummy, tasty and perfect paneer fried rice is ready

Video

Notes

Check the below notes.

Step by step instructions to make fried rice

Ingredients

• Paneer – 1 cup (crumbled paneer)
• Cooked basmati rice – 3 cups

Other ingredients

• Olive oil – 3 tbsp
• chopped garlic cloves – 1 tsp
• chopped ginger – 1/2 inch
• green chilli – 1 (chopped finely)
• spring onion white part – 1 tbsp
• spring onion green part – 1 tsp
• carrot – 2 tbsp (finely chopped)
• green peas – 2 tbsp
• vinegar – 2 tsp
• light soya sauce – 2 tsp
• chilli sauce – 1 tsp
• sugar – 1/2 tsp
• salt – as per taste
• pepper – 1/4 tsp ( can be adjusted as per your spice level)

Method to make the fried rice

in a big kadai, add olive oil. You can also use other oils.

When the oil is hot add the finely chopped ginger and garlic. Also add the green chilli which is finely chopped.Fry them in high flame for a min.

To this add the carrot, green peas, spring onions white part.

Fry them for 2 min in high flame. If you want you can also add cabbage, beans, etc.

Add tthe sugar. Sugar retains the colors of the vegetables.

Now add the vinegar, light soya sauce, chilli sauce. Chilli sauce is optional, but gives the mild sweet taste.

Again fry them in high flame for 2 min.

Add the crumbled paneer and the green part of the spring onions.

Fry them for 2 to 3 minutes in high flame.

For 1 cup paneer, add 3 cups of cooked and cooled basmathi rice. You can also use other rice.

Mix everything in high flame.

Pepper powder is added now. Also adjust the salt if you want. Because soya sauce already have salt in it. So adjust according to your taste.

Mix them gently and easy crumbled paneer fried rice recipe is ready.

Sprinkle some spring onions and switch off the flame.

Yummy, tasty and perfect paneer fried rice is ready to be eaten.

Serve with chilli sauce or any manchurian dishes. Tastes great with chicken manchurian.

Notes

• I used crumbled paneer here. If you use paneer cubes, then soak in warm water for 10 minutes and use. You can also fry the paneer separately and add it here.
• For a perfect fried rice, either big chinese wok or big iron kadai is used. So try to use a thick bottomed vessel and fry all the veggies in high flame. If you are begginer, try to do in medium flame atleast.
• If you are using Basmati rice, it gives nice flavor. But you can also use other rice.
• Whatever rice you use, while cooking the rice, add 1/2 tsp salt and 1 tsp oil. Also the rice should be 75 to 80 % cooked for a perfect fried rice. You can also keep them in fridge and use it. Just keep the rice out, before you start cooking the fried rice.
• Olive oil gives a nice flavor. So try to use it.
• Use the soya sauce and the vinegar in equal proportions. ( for 3 cups rice, 1 to 1.5 tsp is enough dont add more). Also chilli sauce is optional but gives the nice sweet taste.

The post Crumbled Paneer Fried rice | Fried rice recipes appeared first on Learning-to-cook.

• capsicum rice
• Indian style broccoli rice
• Sweet Corn Rice South Indian Style
• Cabbage Rice
• Easy Potato Rice

 

Step by step instructions for preparing the rice

Ingredients
Capsicum – 1 big
Cooked rice / Left over rice – 2 cups 

Urud dal – 1 tbsp

Channa dal – 1 tbsp

Red chilli – 3 to 4

Mustard seeds – 2 pinch ( 1 pinch for grinding and 1 pinch for seasoning )

Cumin seeds – 1/4 tsp

Coriander seeds – 1 tsp
Peanuts – 1 to 2 tsp
Cinnamon stick – 2 to 3 small sticks
Curry leaves – few
Oil – 2 tsp
Ghee – 1 tsp (optional)
Salt as per taste

 

 

Method
1. Wash and cut the capsicum in cubes and keep ready as shown below.

2. Take the ingredients mentioned in fry and grind and dry fry them. Take care not to over fry them, as you may get bitter taste. 

 

7. Serve the hot not masala rice with papad. 

 

 

Yummy capsicum masala rice is ready

 

Notes:

1. You can even add 1/2 tsp of black pepper for extra spiciness. 

2. You can also add the fennel seeds and grated coconut while frying for extra flavor. 

3. One of my friend suggested to add the toor dal also. Haven’t tried it yet. 

4. Before serving, you can also add a tsp of ghee, which tastes great.
5. Rice quantity can be adjusted according to your taste and spiciness.

 

Recipe to make Masala Capsicum Rice

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Masala capsicum rice | How to make Capsicum Masala Rice

This is so easy to make recipe and the crunchiness in the capsicum makes the rice even more tastier and the fresh ground masala makes it more aromatic. Everybody in our family loved it lot.

Course Main Course

Cuisine South Indian, tamil nadu

Keyword capsicum masala rice

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4

Calories 350kcal

Author Akila

Ingredients

• Capsicum – 1 big
• Cooked rice / Left over rice – 2 cups
• Urud dal – 1 tbsp
• Channa dal – 1 tbsp
• Red chilli – 3 to 4
• Mustard seeds – 2 pinch 1 pinch for grinding and 1 pinch for seasoning
• Cumin seeds – 1/4 tsp
• Coriander seeds – 1 tsp
• Peanuts – 1 to 2 tsp
• Cinnamon stick – 2 to 3 small sticks
• Curry leaves – few
• Oil – 2 tsp
• Ghee – 1 tsp optional
• Salt as per taste

Instructions

• Wash and cut the capsicum in cubes and keep ready as shown below.
• Take the ingredients mentioned in fry and grind and dry fry them. Take care not to over fry them, as you may get bitter taste.
• Fry them till you get a light brown colour in low flame. Grind them to a coarse powder.
• In the wok or kadai, add oil and when hot add the mustard seeds and curry leaves. When mustard seeds splutters, add the capsicum and little salt. Sauté them. (Just 2 to 3 min).
• Add the ground masala and mix well.
• Add the rice, mix it and check for the salt.
• Serve the hot masala capsicum rice with papad.

Notes

• You can even add 1/2 tsp of black pepper for extra spiciness.
• You can also add the fennel seeds and grated coconut while frying for extra flavor.
• One of my friend suggested to add the toor dal also. Haven’t tried it yet.
• Before serving, you can also add a tsp of ghee, which tastes great.
• Rice quantity can be adjusted according to your taste and spiciness.

*Post first published on Nov 8th 2014. Updated with recipe.

The post Masala capsicum rice | How to make Capsicum Masala Rice 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 Baby corn and tomato Masala rice is a spicy and tasty one pot rice recipe which you can prepare and give as a lunch box recipe for your kids and husband.

In this baby corn and tomato Masala bath, the baby corn is cooked in the spice masala like pav bhaji Masala and garam Masala and the tanginess of the tomatoes gives a nice flavour to this rice.

Mostly Vegetable Raita becomes a good side dish for this baby corn and tomato Masala Rice, but you can also try out other Raita recipes. I too the recipe from here and changed slightly according to our family tastebuds.

If you love rice recipes, then do check out my other rice recipes like below

• Paneer and Jeera Pulao
• Peas pulao
• Spicy tomato pulao
• Capsicum Rice
• Channa pulao
• Bitter gourd Pulao

Also check out the other collections

• Baby corn recipes collection
• Collection of Easy Indian Pulao recipes

Video recipe of Baby Corn and Tomato Masala Rice

Printable recipe of Baby Corn and Tomato Masala Rice

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Baby corn and tomato Masala rice

In this baby corn and tomato Masala bath, the baby corn is cooked in the spice masala like pav bhaji Masala and garam Masala and the tanginess of the tomatoes gives a nice flavour to this rice.

Course Main Course

Cuisine Indian

Keyword Baby corn and tomato Masala rice, baby corn masala rice, baby corn tomato masala rice

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akila

Ingredients

• Baby Corn - 12 cut into big size
• Oil - 4 to 5 tsp
• Cumin seeds - 1 tsp
• Ginger - 1 inch chopped
• Garlic - 5 to 6 chopped
• Onion - 2 medium size
• Tomato - 2 big size
• Water - 1/2 cup or more
• Pav bhaji Masala - 2 tbsp
• Garam Masala - 2 tsp or less
• Cumin powder - 1 tsp
• Salt - as per taste
• Cooked rice - 3.5 to 4 cups
• Coriander leaves - for garnishing
• Green chilli - 1 for garnishing optional
• Lemon juice - 1 to 2 tsp optional

Instructions

• Heat oil in a pan over medium heat. Add jeera, saute for a min.
• Add chopped ginger and garlic and saute for a couple of minutes.
• Now add the onions and cook until it lightly softens. Add required salt.
• Add and Stir in the tomatoes and cook until it is slightly soft.
• Once the tomatoes have softened, add in the baby corn, saute for fre min.
• Add water, cover and cook the baby corns for 5 to 6 min.
• Now add the pav bhaji masala, garam masala and jeera powder and toss.
• At this stage, turn the heat to high, add the cooked rice and stir fry them.
• Mix the rice well with the masala, until all the masala is well coated into the rice.
• Simmer and cook thr Baby Corn & Tomato Masala Bath for about 3 to 4 minutes.
• Check for the salt and spices and adjust accordingly.
• Add the Coriander leaves and also add the lemon juice if you want. Mix them slightly.
• Serve the hot hot baby corn and tomato Masala Rice with your favourite Raita.

Notes

Check the below notes 

Step by step instructions of Baby Corn and Tomato Masala Rice

Ingredients

• Baby Corn – 12 (cut into big size)
• Oil – 4 to 5 tsp
• Cumin seeds – 1 tsp
• Ginger – 1 inch chopped
• Garlic – 5 to 6, chopped
• Onion – 2, medium size
• Tomato – 2, big size
• Water – 1/2 cup ( or more )
• Pav bhaji Masala – 2 tbsp
• Garam Masala – 2 tsp ( or less )
• Cumin powder – 1 tsp
• Salt – as per taste
• Cooked rice – 3.5 to 4 cups
• Coriander leaves – for garnishing
• Green chilli – 1 for garnishing (optional)
• Lemon juice – 1 to 2 tsp (optional)

Method for preparing baby corn and tomato masala rice

Heat oil in a pan over medium heat. Add jeera, saute for a min.

Add chopped ginger and garlic and saute for a couple of minutes.

Also add curry leaves fry for a minute.

Now add the onions and cook until it lightly softens. Add required salt.

Add and Stir in the tomatoes and cook until it is slightly soft.

Once the tomatoes have softened, add in the baby corn, saute for few min.

Add water, cover and cook the baby corns for 5 to 6 min.

Now add the pav bhaji masala, garam masala and jeera powder and toss.

At this stage, turn the heat to high, add the cooked rice and stir fry them.

Mix the rice well with the masala, until all the masala is well coated into the rice. Simmer and cook the Baby Corn & Tomato Masala Bath for about 3 to 4 minutes.

Check for the salt and spices and adjust accordingly. Add the Coriander leaves and also add the lemon juice if you want. Mix them slightly.

Serve the hot hot baby corn and tomato Masala Rice with your favourite Raita. I served it with mixed vegetable Raita.

Yummy yummy Baby Corn and Tomato Masala Rice is ready.

Notes

1. You can cook the baby corn separately in a pressure cooker for 1 whistle. If you pressure cook them, add water immediately and open the cooker, else the baby corn becomes very soft.

2. Adding lemon juice is purely optional.

3. If giving to kids, reduce the quantity of garam Masala as my kids complained of spiciness.

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The post Baby Corn and Tomato Masala Rice | Baby corn and Tomato Masala Bath | Rice recipes appeared first on Learning-to-cook.