Beetroot Rice ( with video)

It is very difficult to make kids eat healthy foods, isn't it??🙄

Looking for a healthy food which kids will also love ?? Then you might wanna read this colourful, yummy and nutrients intact Beetroot rice recipe.

Video recipe in Tamil is also included. Over to the recipe..

Recipe for : 1

Ingredients:

Beetroot                     - 2 ( medium size)
Big onion                   - 1
Green chili                 - 1
Seeraga samba rice  - 1/2 cup
Ginger garlic paste   - 1 TSP
Coriander leaves       - few
Mint leaves                 - few
Salt                                - as required
Turmeric powder       - 1/4 TSP
Chili powder                - 1 TSP
Cumin powder            - 1 TSP
Garam masala powder    - 1/4 TSP
Mustard seeds                   - 1/2 TSP
Urad dal                              - 1/2 TSP
Channa dal                         - 1/2 TSP
Raw peanuts                       - 2 TSP
Oil                                          - 3 tbsp

You can check here for video recipe in Tamil.

Preparatory works:

Wash Seeraga samba rice well.  Cook 1/2 cup of Seeraga samba rice in 3/4 th cup water along with salt .

Grate Beetroots.

Chop finely Big onion, coriander and mint leaves.

Slit green chili.

Procedure:

Heat oil in a heavy bottomed pan. You can also add little ghee to it .

When the oil is hot, add mustard seeds, urad dal, Channa dal and raw peanuts.

Add chopped onions and slit green chili after peanuts crackle.

Sautee till onions changes its colour and then add ginger garlic paste.

Sautee for a minute and then add grated beetroots, coriander and mint leaves. Cover with a lid and cook.

When beetroot is half cooked, add salt, turmeric powder, chili powder and cumin powder.

Add cooked rice and garam masala powder after beetroot is cooked completely. (This will take only 7 to 10 minutes ). Mix everything well together.

Your tasty beetroot rice is all ready. Enjoy it hot with  Pappas.

Tips:

You can also use basmati rice or even leftover cooked rice for this receipe.

You can also add lemon juice while mixing up with rice to increase dish's flavour.

Tawa Pulao

Though i haven't tasted this pulao before, found this interesting recipe from vahrehvah and tried it immediately. This pulao was entirely different and spicier than usual pulao. We can also call it as fried rice style pulao. You can also prepare this pulao with left over rice. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Basmati Rice           - 1 cup
Carrot                      - 1 (medium size)
Potato                      - 1 (medium size)
Fresh Peas               - a handful
Capsicum                - 1/2
Big Onion                - 1
Tomato                     - 1
Ginger-Garlic paste - 2 tbsp
Salt                           - As required
Turmeric Powder      - 1/4 tsp
Amchoor Powder      - 1/4 tsp (Dry Mango Powder)
Red Chili Paste         - 1/2 tsp
Cumin Seeds             - 1/2 tsp (Seeragam)
Coriander Leaves      - few
Oil                              - 2 tbsp

To Dry roast and Powder:

Dry red Chili      - 1
Coriander Seeds - 1/4 tsp (Malli)
Cumin Seeds       - 1/4 tsp (Seeragam)
Fennel Seeds       - 1/4 tsp (Perunjeeragam / Sombu)
Cloves                  - 2 (Krambu)
Cinnamon Stick   - 1 (Pattai)
Green Cardamom - 2(Elakkai)

Procedure:

• Cook 1 cup of Basmati rice with 2 cups of water.  Chop Carrot, potato and capsicum into medium size pieces. Boil carrot, potato and fresh peas. Chop finely Big onion and tomato. Click here for knowing How to Prepare Red Chili paste at home?. Dry roast and powder everything under ' To Dry Roast and Powder'. This masala powder is nothing but, Pav Bhaji Masala powder. You can also use ready made Pav Bhaji masala powder instead.
• Heat oil in a pan. Add Cumin seeds to it.
• When they splutter, add chopped onions to it. After they turn translucent, add Ginger-Garlic paste to it.
• Saute till raw flavor goes off and then add capsicum. Saute for some time and then add boiled carrot, potato and peas. Add also chopped tomato.
• After tomatoes have been cooked well, add salt, red chili paste , turmeric powder, amchoor powder and ground masala powder.   We are adding both Red Chili paste and Chili powder. So adjust spice according to your taste. Give it a good stir and add cooked rice to it. Toss everything together. Garnish with coriander leaves and serve this pulao hot!!

Spicy Soya Chunks Pulao

The name Spicy and Juicy soya chunks pulao suits this recipe well.. Spices which are added to this recipe makes it differ from usual pulao. Adding coconut milk gives juiciness to this pulao.  One of the best recipes to try on weekend..  Here you go!!!

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Basmati Rice         - 1 cup
Soya Chunks          - 1/2 cup
Fresh Peas              - a handful
Big onion               - 2
Grated Coconut      - 1/4 cup
Chopped Ginger     - 2 tsp
Chopped Garlic      - 2 tsp
Green Chili             - 2
Salt                          - As required
Turmeric Powder    - 1/4 tsp
Coriander leaves     - few
Mint Leaves            - few
Cinnamon Stick       - 1 (Pattai)
Bay leaf                    - 1
Oil                            - 3 tbsp

To Dry Roast And Grind:

Dry Red Chili     - 2
Coriander Seeds  - 1/2 tsp (Malli)
Cumin Seeds       - 1/4 tsp (Seeragam)
Fennel Seeds       - 1/4 tsp (Sombu /Perunseeragam)
Cloves                  - 2 (Krambu)
Cardamom           - 2 (Elakkai)

Procedure:

• Soak Soya chunks in hot water for 10 minutes. After that squeeze out excess water. This is done to soften the chunks. Cook soya chunks for a whistle. Boil Fresh peas also.
• Chop Big onion lengthwise. Slit Green chili. See to that Ginger and Garlic are finely chopped. Extract coconut milk from coconut. You can check here for knowing how to extract coconut milk from coconut. 
• Wash rice and keep it aside. Heat oil in a cooker. Add washed rice to it. Saute for some time, You can see rice getting dry. After that take it out in a plate. This is done to prevent rice from getting sticky.
• Dry roast and grind everything under ' To Dry Roast And Grind' adding little water.
• Add some more oil to the cooker. Add Bay leaf and cinnamon stick it.
• Add chopped onions after a minute. Add chopped ginger, garlic and slit green chili after the onions turn translucent.
• Add cooked soya chunks and peas after some time. Add also salt and turmeric powder. Mix everything well together.
• We have to add 2 cups of water for this recipe. You can either add 2 cups of coconut milk or 1 cup of coconut milk and 1 cup of water. Pulao cooked fully in coconut milk really tastes so good.
• When the mixture boils, add rice, coriander leaves and mint leaves. Mix everything well and cook it for a whistle. Your spicy and juicy soya chunks pulao is ready to eat!!!

Besi Bele Bath

Besi Bele Bath differs from Sambar Sadham in the masala, which is added to it. Following is the recipe which always works out for me. Just have this Besi Bele Bath hot, with a pappad for a wonderful treat!!! The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Par Boiled Rice            - 1 cup (Pulungal Arisi)
Toor Dal                       - 1/2 cup (Thuvaram Parupu)
Carrot                           - 1
Potato                           - 1
French Beans               - 6 to 8
Fresh Peas                    - a handful
Butter Beans                 - a handful
Small onion                  - 8 to 10
Tomato                         - 1 (big)
Tamarind                      - a lemon size ball
Mustard Seeds              - 1 tsp
Asafoetida                    - a pinch (Hing or Perungayam)
Salt                               - As required
Turmeric Powder         - 1/2 tsp
Curry Leaves               - few
Coriander Leaves         - few
Oil                                - 2 tbsp

For the Masala:

Grated Coconut    - 1/4 cup
Poppy Seeds         - 1/4 tsp (Khas -Khas)
Dry Red Chili       - 4
Coriander Seeds   - 1/2 tsp (Malli or Dhaniya)
Channa Dal          - 1/2 tsp (Kadalai Parupu)

Procedure:

• Wash and soak Rice and Toor Dal for 30 minutes. After that cook it in 5 cups of water for a whistle.
• Chop carrot, potato and french beans into bigger pieces. Cook all the vegetables. You can also add cauliflower. Peel small onion. If its big, chop it also into two. Chop tomatoes finely,
• Dry roast grated coconut and poppy seeds. Roast in oil dry red chili, channa dal and coriander seeds. Grind both together adding little water. Extract juice from Tamarind. I would suggest you to add at least 1/2 cup of water for extracting tamarind so that gravy will be little watery which will help Besi Bele Bath to achieve required consistency.
• Heat oil in  a pan. You can also use Ghee.Add mustard seeds and curry leaves to it. When they splutter add asafoetida followed by small onion.
• After the onions turn translucent, add cooked vegetables.
• Add also chopped tomato, salt and turmeric powder.
• When both onions and tomatoes are cooked well, add ground masala. Saute till raw flavor goes off and then add tamarind  extract.
• Let it boil for 2 more minutes, so that everything gets mixed up together and after that switch off the flame. Add it to cooked rice and dal. Give it a good stir. Enjoy your Besi Bele Bath hot with Pappad!!

Mughalai Style Nei Choru (Mughalai Style Ghee Rice)

Can you believe you can transform usual rice to highly aromatic and tasty Rice, just by adding handful of ingredients!!? In order to cherish Mugharram, BusyAtIndianKitchen brings you Mughalai Style Ghee rice. One of my friends who is an expert in making these Mughalai dishes, shared this recipe with me.. Thanks for such an wonderful recipe dear!! 

 Happy Mugharram and over to the recipe..

Recipe For : 2

Preparation Time: 20 minutes +Soaking time for rice

Ingredients:

Par-Boiled Rice           - 1 cup (Pulungal Arisi)
Big Onion                    - 1
Ginger-Garlic paste     - 1 tbsp
Green Chili                  - 2
Whole Garam Masala  - Each 2
Salt                               - As required
Coriander Leaves         - few
Coconut Oil                  - 1 tbsp
Ghee                             - 1 tbsp

To Dry Roast And Powder:

Cumin Seeds   - 1/4 tsp
Fennel Seeds   - 1/4 tsp

Procedure:

• Wash well and soak rice for about 20 minutes. Chop Big onion lengthwise. Slit Green Chili. Dry roast and powder cumin seeds and fennel seeds.
• Heat Coconut Oil +Ghee in a cooker. When its hot, add Whole Garam Masala to it. Whole Garam Masala includes Bay leaf, Cinnamon stick, cloves, Star aniseeds and cardamom.
• Saute for a minute and then add chopped onions and slit green chili.
• After the onions turn translucent, add Ginger-Garlic paste. 
• Saute till raw flavor goes off and after that add 2.5 cups of hot water.
• Add enough salt and ground powder. Add also coriander leaves and close the cooker. Cook it for 1 whistle in high flame and after that reduce the flame and cook it for 10 more minutes..
• Your tempting Mughalai style ghee rice is ready!!

Hyderabad masoor dal Kichadi

Today's recipe is a mild spicy,  Hyderabadi special Masoor dal kichadi. Basmati rice is cooked with masoor dal and vegetables.  Masoor dal helps to lower blood sugar and helps to control cholesterol. One of the healthiest , easiest and tastiest one pot meals. 

Here you go!!

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Basmati Rice                         - 1 cup
Masoor Dal                            - 1/2 cup
Big Onion                               - 2
Whole Garam Masala            - Each 2

Ginger - Garlic Paste             - 2 tsp

Green Chili                             - 2

Carrot                                     - 1 (medium size)

Potato                                     - 1 (medium size)

Chopped Cabbage                  - a handful

Water                                       - 6 cups

Salt                                          - As required

Turmeric Powder                     - 1/4 tsp

Curd                                         - 2 tbsp

Coriander Leaves                    - few

Mint Leaves                             - few

Oil                                            - 1 tbsp

Procedure:

• Wash Rice and Masoor dal well. Soak both together in 6 cups of water 
• Chop finely Carrot, Potato and Big onion. Slit Green chilies. 
• Heat oil in a cooker. Add whole Garam Masala to it.
• After a minute, add chopped onions and green chili. When the onions turn translucent add  ginger -  garlic paste..
• Saute till raw flavor goes off and after that add chopped vegetables.
• Add soaked Rice and masoor dal to the cooker along with the water.
• Add also curd ,enough salt and Turmeric Powder. Add also coriander and mint leaves
• Cook it for a whistle.
• Traditionally it is served with Till Ka Khatta.
• Enjoy your kichadi!!

Mint Rice

Today's recipe is most refreshing Mint Rice. When you feel sick to your stomach prepare this rice for lunch. You will feel very light as well as it will soothe your stomach. Mint masala which we are adding to this rice, makes the dish very much tastier. Over to the refreshing recipe..

Recipe For : 2

Preparation Time :20 minutes

Ingredients:

Basmati Rice                 - 1 cup

Whole Garam Masala   - Each 1

Big Onion                      - 1

Salt                                 - As required

Turmeric Powder           - 1/4 tsp

Mint Leaves                   - few

Oil                                  - 1 tbsp

To Grind:

Mint leaves                   - 2 handful

Chopped Ginger           - 1 tsp

Chopped Garlic            - 1 tsp

Cashew Nuts                - 4 to 6 (optional)

Fennel Seeds                - 1/2 tsp

Green Chili                   - 2

Whole Garam Masala   - Each 1

Tomato                          -1

Procedure:

• Wash Basmati rice in enough water. Saute rice in little oil and take it out in a plate. Chop Big onion lengthwise. Grind everything under 'To Grind'. Whole Garam Masala includes Cinnamon stick, Cloves, Star aniseed, Green cardamom, etc.
• Heat oil in a cooker. Add whole Garam Masala to it. Add chopped onions after a minute.
• After the onions turn translucent, add ground masala. Saute till raw flavor of masala goes off.
• Add enough salt, turmeric powder and 2 cups of water to it. When the water boils add rice , mint leaves and cook for a whistle. After the pressure subsides, open the cooker and mix everything well.
• Enjoy with curry of your choice.

Your refreshing mint rice is ready in minutes!!!

Mysore Style Tomato Rice

This tomato rice recipe is entirely different from that of usual tomato rice. The difference lies in the masala which is added to it and this recipe uses only tomatoes and not onions. A must try recipe. The recipe follows..

Ingredients:

Rice                - 1 cup
Tomato           - 3 (Big size)
Fresh Peas      - a handful
Fennel Seeds  - 1/4 tsp
Cashew Nuts  - 6 to 8
Curry Leaves  - few
Salt                  - As required
Oil                   - 2 tbsp

To Dry Roast and Grind:

Cinnamon Stick     - 1
Poppy Seeds          - 1/4 tsp
Dry Red Chili        - 2
Grated Coconut     - 3 tbsp

Procedure:

• Wash well and cook 1 cup of rice in 2.5 cups of water along with little salt. I have used normal Par-boiled rice (Pulungal Arisi) for the recipe. You can also use Basmati rice.
• Chop finely tomatoes. Dry roast and grind everything under ' To Dry Roast and Grind' adding very little water. Adjust the spice according to your taste. Cook fresh peas.
• Heat oil in a pan. Add fennel seeds to it. When they splutter add curry leaves and cashew nuts.
• After a minute add chopped tomatoes. Add enough salt. Cover with a lid and cook it until tomatoes are smashy. Add cooked peas at this stage.
• Add ground masala to the pan. Saute till raw flavor of masala goes off and after that add cooked rice.
• Mix everything well together and switch off the flame.
• Your tasty Mysore style tomato rice is ready!!

Kovil Puliyodharai (Temple Tamarind Rice)

This is the recipe for Puliyodharai which is being served as prasadham in temples. It differs from that of usual puliyodharai in the addition of roasted spices powder. Here is that tasty puliyodharai recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Cooked Rice          - 1 cup

Tamarind                - 2 lemon size

Mustard Seeds       - 1/2 tsp (Kadugu)

Urad Dal                  - 1 /2 tsp (Ulundham Parupu)

Fenugreek Seeds  - 1/2 tsp (Vendhayam)

Channa Dal             - 1 tsp (Kadalai Parupu)

Peanuts                    - 3 tsp (Nila Kadalai)

Dry Chilli                   - 2

Asafoetida                - as required (Perungayam)   

Salt                            - As required

Turmeric Powder     - a pinch

Chili Powder             - 1/2 tsp

Coriander Powder    - 1/2 tsp (Malli Thool)

Curry Leaves             - few

Gingely Oil                 - 2 tbsp

Roast in oil And Grind (1) :

Dry Red Chili       - 2

Roast in oil And Grind (2):

Coriander Seeds   - 1/4 tsp (Malli)

Cumin Seeds         - 1/4 tsp (Seeragam)

Black Pepper         - 6 to 8 (Milagu)

Channa Dal            - 1/4 tsp (Kadalai Parupu)

Procedure:

1. Wash and cook rice in 2.5 cups of water along with salt . Add 1 tsp of Gingely oil to cooked rice and let the rice cool.. Roast in oil and Grind everything under 'Roast in oil and Grind (1)' and 'Roast in oil and Grind (2)' separately.Don't add water while grinding the above. Just make it a powder.
2.   Extract juice from tamarind. Add salt, Turmeric powder, Chilipowder and coriander powder to the tamarind extract and keep it aside.
3. Heat oil in a pan.. Add mustard seeds, urad dal, fenugreek seeds, channa dal, pea nuts Red chili, Curry leaves and Asafoetida.. Once they turn golden brown add tamarind extract which has added powders.
4. Simmer it until oil leaves on the sides of the pan.
5. Now add ground spices powder and powdered dry chili to cooked rice. Add also the tamarind gravy and mix everything well. Grinding red chili separately gives nice texture to puliyodharai. Adjust the spices according to your taste.
6. Serve it with Potato curry or  Pappad . We had with vathakuna thengai thuvaiyal.

      

Kootanchoru

I am very excited to share a recipe which is 1000 years old on this auspicious day of Aadi Peruku . 

Fans of 'Ponniyin Selvan' novel can very much connect to Aadi Peruku and Kootanchoru. The novel begins on the day of Aadi peruku and writer Kalki would have excellently narrated about the beauty of Veera Narayana Lake and the people who had gathered there. He would have also mentioned about Kootanchoru and Chithrannam. 

I got the recipe for this Kootanchoru from 'Udayar', the master piece from Balakumaran where he would have mentioned clearly about the recipe. Since 'Udayar' book is at my mom's place, I tried this dish out of my memory and I can assure you this will match 80%  of the original recipe. I have cautiously chosen vegetables which would have been available those times. I have a slight doubt only in use of Dry Red Chili. And they must have used Ghee for seasoning, where as i have used normal sunflower oil.

That fantastic recipe is here for you all !!!

Recipe For : 4 persons

Preparation Time : 40 minutes

Ingredients:

Rice                       - 2 cups

Toor Dal                - 1/2 cup (Thuvaram Parupu)

Raw Banana          - 1 (Vazhakai)

Elephant Yam       - 1/4 cup (chopped) (Senai Kizhangu)

Brinjal                   - 3 (Kathirikkai)

Drumstick             - 1/2 (Murungaikai)

Cluster Beans        - 10 to 15 (Kothavarangai )

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Mustard Seeds       - 1/2 tsp

Dry Red Chili        - 2

Curry Leaves         - few

Coriander Leaves   - few

Oil                           - 1 tbsp

To Grind 1:

Small Onion        - 8 to 10

Dry Red Chili      - 4

Black Pepper       - 6 to 8

To Grind 2:

Chopped Coconut   - 1/4 cup

Cumin Seeds           - 1/2 tsp

Procedure:

• Chop Raw Banana, Elephant Yam, Brinjal, Drumstick and Cluster Beans into bigger pieces. Grind everything under ' To Grind 1' and 'To Grind 2' separately. Wash and soak rice and toor dal together in 6 cups of water. That's 2.5 cups of water for 1 cup of Rice + Dal. I  have used normal Ponni Parboiled rice (pulungal arisi) for this dish.
• Heat oil in a pan. Add all the chopped vegetables. Saute for a minute and then add masala from ' To Grind 1'. Saute till the raw flavor of onion goes off.
• Add soaked rice and dal to a cooker along with water. Add also sauteed vegetables along with 'To Grind1' masala. Add also coconut + Cumin seeds paste from 'To Grind 2'. Add also salt and turmeric powder. Give a good stir to everything in the cooker.
• Cook it for a whistle. Open the cooker after the pressure has completely subsided. Since i soaked Rice + Dal for an hour, and the quantity is also more, it got cooked for me in a whistle itself. You cook according to your way but see to that vegetables don't get mashed up. Adjust the spice according to your taste. Do the seasoning in oil or Ghee with Mustard seeds, Dry Red chili, Curry leaves, Coriander leaves and add it to the rice.
• Enjoy authentic Kootanchoru with Pappad.. You will surely like it!!!

Brinji Rice

Today's recipe is easy, tasty and yet rich one pot Rice.. Brinji Rice.. Rice is cooked in coconut milk along with vegetables in an aromatic masala.. No side dish required for this rice. Just Onion Raita is enough. Best recipe to try on, when you want  to prepare an interesting recipe in short time..

The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Basmati Rice                 - 1 cup
Big Onion                      - 1
Carrot                             - 1
French Beans                 - 6 to 8
Fresh Peas                     - a handful
Chopped Coconut         - 1/4 cup
Green Chili                   - 2
Salt                               - As required
Turmeric Powder         - 1/4 tsp
Corinader Leaves         - a handful
Mint Leaves                 - a handful
Whole Garam Masala  - Each 2
Cashew Nuts                - 2 (optional)
Oil                                - 1 tbsp

To Grind:

Fennel Seeds        - 1/2 tsp (Sombu)
Cashew Nuts        - 4 to 6
Poppy Seeds         - 1/4 tsp (Khas-Khas)
Garlic Pods           - 4

Procedure:

• Chop Big onion lengthwise. Slit Green Chili. Chop Carrot and French Beans into little bigger pieces. Boil Peas, Carrot and French Beans. Extract coconut milk from coconut. You can check this link for How to extract coconut milk from coconut?. 
• Grind everything under ' To Grind'. Finely chop coriander and mint leaves. Wash Basmati rice and keep it aside.
• Heat oil in a cooker. Add rice to it. saute for some time. You can see rice getting dry. That is the perfect time to switch off the flame. This is done to prevent the rice getting sticky.Take out the rice.
• Add some more oil to cooker, Add whole Garam Masala to it. Whole Garam Masala includes Bay leaf, Star Aniseed, Cloves, Cinnamon sticks and Green cardamom.
• Saute for a minute and then add chopped Big onion, slit Green chili and cashews. 
• After the onions turn translucent, add boiled vegetables.
• Add also ground paste, enough salt and turmeric powder.
• Saute till raw flavor goes off, After that add 2 cups of coconut milk. Adding 2 cups of coconut milk is purely optional. You can also add 1 cup of coconut milk and 1 cup of water. Coconut milk enriches Brinji taste.
• Now add rice , coriander and mint leaves to the cooker and cook for a whistle.
• Your tasty Brinji rice is ready!!! 

Karuveppilai Sadham (Curry Leaves Rice)

Humble Curry Leaves do more than just seasoning.. They are rich source of Iron and Folic acid. Hence its one of the natural remedies to beat anemia.. It also lowers blood cholesterol level..

 We all very well know the health benefits of Curry Leaves.. But still there are many, who are picking curry leaves from food and are wasting them.. If you are also one among them then this recipe is for you!!!

In this recipe, we are powdering curry leaves along with nice spices.. So Don't worry about the taste!!! Very much aromatic, healthy and tasty recipe..

The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Par Boiled Rice                     - 1 cup
Salt                                         - As required
Gingelly Oil                           - 1 tsp

For Seasoning:

Mustard Seeds                       - 1/2 tsp
Urad Dal                                - 1/2 tsp
Channa Dal                            - 1/2 tsp
Peanut                                    - 2 tsp
Dry Red Chili                        - 1
Turmeric Powder                   - 1/4 tsp
Oil                                          - 1 tbsp

To Dry Roast And Grind:

Dry Red Chili              - 2
Urad Dal                      - 1 tsp
Cumin Seeds                - 1/2 tsp
Black Pepper                - 1/2 tsp
Curry Leaves                - 3 handful

Procedure:

• Wash and soak Parboiled rice in 2.5 cups of water 30 minutes. After that, cook the rice well. Let the rice cool in a wide plate. Add Gingelly oil to prevent the rice from sticking to each other.
• Dry roast and grind everything under ' To Dry Roast And Grind'. Now add the ground mixture to the rice.
• Do the seasoning with everything under 'For seasoning' and add it to the rice. Mix everything well and enjoy your healthy rice.

Nellikai Sadham (Gooseberry Rice (or) Amla Rice)

Nellikai Sadham (Gooseberry Rice (or) Amla Rice)

Nellikai is a rich nutrient fruit which is enriched with Vitamin C , Iron and other Nutrients. It has 20 times higher Vitamin  C than compared to that of Orange. As we all know very well it helps to improve immunity and it increases life span.

This is the best way to include Nellikai in our diet. Its very easy to prepare and very yummy too. Kids will also eat this just like any other Variety rice.

Here goes the healthy and tasty recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Rice                         -1 cup

Nellikai                    - 4

Oil                            - As required

Mustard Seeds        - 1/2 tsp

Urad Dal                  - 1 /2 tsp

Channa Dal             - 1 /2 tsp

Peanut                     - 1 tsp

Dry Red Chilli          - 2

Salt                          - As required

Turmeric Powder     -  1 tsp

Curry Leaves           - few

Procedure:

• Cook rice with 2.5  cups of water.. Add 1 tsp of gingely oil to the rice and let it cool. Adding Gingely oil really helps to prevent rice from sticking to each other. I have used usual Ponni par-boiled rice. You can use Basmati Rice or  any rice of your choice.
• Grate Nellikai. Grate the flesh part alone and discard the seed. Be careful while grating, as it may hurt your fingers.
• Heat oil in a pan. Add mustard seeds, urad dal, channa dal, Dry Red chili ,Peanut  and curry leaves. When they turn to golden brown add grated Nellikai and Turmeric powder. Saute it for 2 -3 minutes . Adding Peanut is totally optional. But it enhances the Rice taste.
• Switch off the flame and add  cooked rice to the pan in small instances. Add enough salt..
• Mix it well..
• Serve it with pappad, pickle or spicy curry of your choice.

Beetroot Sadham (Beetroot Rice)

Beetroot Sadham (Beetroot Rice)

Beetroot is a fat free and low cholesterol vegetable. It reduces Blood Pressure level ,Blood Sugar level and also Cholesterol. Hence its good for Heart.. Having just 3 baby Beetroots fulfill a day's need of fruits and vegetables. 

This recipe converts Boring Beetroot poriyal to appetizing Beetroot Rice... Its also easy to prepare.. Just cook rice, Prepare Beetroot gravy ready, Mix both.. Thats it.. Perfect for Kids lunch box.. No side dish required also.. 

Here is my kid's favorite Beetroot Rice recipe..

Ingredients: (Recipe For 2)

Parboiled Rice               - 1 cup

Big Onion                      - 2

Beetroot                         - 2 

Tomato                          - 2

Ginger-Garlic Paste      - 1 tbsp

Turmeric Powder          - 1/4 tsp

Sambar Powder             - 1 tsp

Garam Masala Powder  - 1/2 tsp

Salt                                - As required

Mustard Seeds               - 1/2 tsp

Urad Dal                        - 1/2 tsp

Channa Dal                    - 1/2 tsp

Peanut                            - 1 tsp

Coriander Leaves           - few

Mint Leaves                    - few

Oil                                  - As required

Procedure:

• Cook rice with 2.5 cups of water and salt.  I used ponni Parboiled rice. You can also use Basmathi Rice or any other rice.
• Peel and Grate Beetroots. Chop finely Big onions and Tomatoes.
• Heat oil in a pan. Add Mustard Seeds, Urad Dal, Channa Dal and Peanut.
• When they turn golden brown, add finely chopped onions.
• After they are translucent, add Ginger- Garlic Paste.
• When the raw flavor of Ginger-Garlic paste goes off, add grated Beetroots.
• Saute them well. After 5  minutes, add chopped tomatoes.
• Close with a lid and cook well.
• Add salt, turmeric powder and Sambar powder after some time.
• Cook well till everything is cooked. Switch off the flame and add Garam Masala Powder,Corinader and Mint leaves.
• Now add cooked rice to the pan in small instances and mix well..
• Serve it. You can also eat with Raita or Pappad.

Masala Capsicum Rice

Masala Capsicum Rice

Capsicum is such a healthy vegetable. Its good for eyes, it increases metabolism and thus burns more calories. It has Anti-cancer benefits and many more things. 

Here is a mouthwatering rice  recipe with capsicum.

Ingredients: (Recipe For 1)

Par-Boiled Rice      - 1/2 cup (Pulungal Arisi)

Big Onion               - 1

Garlic Pods             - 3

Green Capsicum     - 1/2

Yellow Capsicum   - 1/2

Yogurt                     - 3 tbsp

Cinnamon Sticks     - 1

Cloves                      - 1

Star Aniseed            - 1

Cardamom               - 1

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Chilli Powder           - 1 tsp      

Cumin Powder         - 1/2 tsp

Coriander Powder    - 1 tsp

Garam Masala          - 1 tsp

Oil                             - As required

Curry Leaves            - few

Coriander Leaves     - few

Procedure:

• Wash the rice , empty all the water and keep it aside.
• Add 1 cup of water and some salt. Keep the cooker for one whistle.
• Chop Big onion and capsicum lengthwise. Finely chop garlic. 
• Heat oil in a pan.  Add cinnamon sticks,cloves, star aniseeds and cardamom.
• After a second, add chopped onions, garlic and curry leaves.
• Add capsicum after the onion is translucent.
• Saute for 5 minutes and then add salt, turmeric powder, chilli powder,cumin powder,coriander powder and garam masala powder.
• Saute well and add yogurt.
• reduce the flame and add the cooked rice. Mix everything well. Switch off the flame, after everything gets mixed up..
• Garnish with coriander leaves and serve...
• I used ponni rice for it. You can also use Basmathi rice or Seeraga Samba Rice.
• You can also use Red Capsicum. I had only both Green and Yellow capsicum at home. So used both.

Carrot Lemon Rice

Carrot Lemon Rice

My kid won't eat fresh carrots at all. I have tried giving him baby carrots, carrot cut into various shapes.. Hmm.. No way..He didn't eat.. I was preparing  usual lemon rice one day.. Then came across this idea.. Have sauteed carrot a while and added it to the lemon rice seasoning. My kid didn't even realize that he is eating carrots.. He  also acknowledged me that the rice was so good.. 

Here goes that recipe!!

Ingredients: (Recipe for 2)

Rice                         - 1/2 cup

Carrot                      - 2 (medium size)

Lemon                     - 1 (big size)

Coriander Leaves    - Few

Mint Leaves            - Few

Salt                          - As required

Gingelly Oil            - 1 tsp

For Seasoning:

Oil                           - As required

Mustard Seeds         - 1 tsp

Urad Dal                  - 1 tsp

Channa Dal              - 1 tsp

Red Chilli                 - 2

Turmeric Powder     -  1 tsp

Procedure:

• Cook rice with 1.5 cups of water.. Add 1 tsp of gingely oil to the rice and let it cool.
• Grate carrots. Squeeze out juice from lemon.
• Heat oil in a pan. Add everything under 'for seasoning' . When they turn to golden brown add grated carrots. Saute it for a minute and then add coriander leaves and mint leaves.
• Switch off the flame and add it to the cooked rice. Add also the lemon juice and enough salt..
• Mix it well..
• Serve it with pappad, pickle or curry of your choice.
• I am serving it with Nellai Urulai Varuval..

Mangai sadham (Raw Mango Rice)

Mangai Sadham (Raw Mango Rice)

Most of the girls like mango.. here is an exciting dish with raw mangoes,,  it will be most like lemon rice,, but you can definitely get that mango flavor, Raw mango lovers must try this rice..  and this recipe is dedicated to only raw mango lovers. . Here you go!!!

Ingredients: (Recipe For One Person)

Raw mango       - 1 (medium size)
Rice                   - 1/2cup
Salt                    - As Needed
Water                - As Needed

For seasoning:

Oil                    - as needed
Mustard seeds  - 1 tsp
Urad dal           -1 tsp
Channa dal       - 1 tsp
Pea nut             - 2 tsp
Red chillies      - 2
Curry leaves     - few

Procedure:

• Cook the rice with 1.5 cups of water.After the rice gets cooked, add 1 tsp gingely oil to the rice. This is done to prevent the rice from sticking to each other,, let the rice get cool down.
• Grate the  mango.
• Heat oil in a pan. Do the seasoning, Once they are lightly browned add grated raw mango, add salt and saute for  5 minutes,, switch off the flame, add rice to the pan in small instances and mix it well,,

serve it with pickle, pappad or with potato curry..