Tag: lunchboxrecipe

Categories
Lunch thali

Dal Tadka and Jeera Rice

Dal Tadka with Jeera Rice

Our family favorite combo which is prepared during most of the celebrations such as birthdays and anniversaries. Usually we prepare dal tadka and eat it once with jeera rice and then for the next course chapati is made. Its a balanced, flavourful and healthy meal liked by all at home. Takes little longer to prepare but with proper planning one can work parallely and finish some tasks quickly.

Ingredients required-

For dal tadka :

  1. Toor dal – 1cup
  2. Masoor dal – 1cup
  3. Moong dal – 1/4cup
  4. Water – about 4cup
  5. Oil – 4+2tsp
  6. Jeera -1+1tsp
  7. Red chilly-1
  8. Ginger- 1 inch
  9. Garlic- 25-30
  10. Green chilly-3
  11. Onion-2
  12. Tomato-3
  13. Curry leaves-5strands
  14. Kasuri methi – 1tsp
  15. Salt to taste
  16. Red chilly powder – about 2tsp
  17. Coriander powder- about 1tsp
  18. Turmeric powder- 1+1tsp
  19. Hing powder-1/2tsp

For Jeera rice-

  1. Oil – 5tsp
  2. Jeera -3tsp
  3. Onion-1
  4. Pepper powder- 3tsp
  5. Salt to taste
  6. Basmati rice-2cups
  7. Oil -1tsp
  8. Cardamom
  9. Cinnamon
  10. Cloves

Method of preparation-

Since we are preparing them together i will mention the steps so that it can be done parallely.

  • First wash the rice and keep it for cooking by adding about 3-4cup water, 1tsp oil and few pieces of whole spices such as cardamom, cinnamon, star asin, cloves.
  • Also wash the toor dal, masoor dal and moong dal and place it in cooker adding water
  • Cook it for about 6 whistles. Be careful as dal might come out during the process. If required turn the gas to medium flame in between.
  • Meanwhile peal and chop ginger, garlic into small pieces. Cut green chillies into small round pieces.
  • Also cut onion (2+1) and tomatoes in to tiny pieces. Cut the coriander leaves and keep everything aside.
  • Once the rice is cooked, don’t cook it till mushy. Drain the water once it is just done and keep it for cooling. This will prevent the rice grains from breaking while preparing jeera rice.
  • Also open the cooker lid and mix well.
  • To prepare jeera rice, to a kadai add oil and add jeera, add a few curry leaves.
  • Once spluttered, add onion and fry for sometime. Then add pepper powder and salt to taste. Mix well.
  • Now add cooked and cooled rice and mix very well to combine with everything.
  • Finally add coriander leaves.
  • For dal tadka take the kadai and add oil, jeera. Once spluttered add cut red chilly. Then add ginger, garlic and green chilly.
  • Fry them well for few minutes
  • Then add onion and mix for 2min. Next add tomatoes n cook till mushy.
  • Now add turmeric powder, chilly powder, salt to taste, hing powder and coriander powder.
  • Mix everything well and add the cooked dal mixture. And add water as required.
  • Cook for about 5min while stirring in between.
  • Crush and add the kasoori methi and few fresh curry leaves.
  • Finally add a tadka of jeera, chilly powder, hing powder and 1 red chilly in oil.
  • Add the tadka and cover and keep for a while so that flavor is combined.

Categories
festivefood konkanirecipe Lunch thali

Tomato Saaru

Tomato saaru / Saaru powder

There are a number of ways in which saaru is prepared. Different communities and even households have their own recipe as per their liking. Sharing here the recipe of saaru powder which we prepare and store for about a month.

Ingredients required-

For Saaru powder –

  1. Coriander seeds – 2tsp
  2. Methi seeds – 2tsp
  3. Jeera – 2tsp
  4. Chana dal – 5tsp
  5. Urad dal- 5tsp
  6. Toor dal – 5tsp
  7. Hing- a big piece
  8. Curry leaves- fist ful(4-5 strands)
  9. Byadagi red chilly-8-10

For saaru –

  1. Water -3 glass
  2. Ripe tomato-1
  3. Green chilly -3-4
  4. Tamarind- lemon sized
  5. Salt to taste
  6. Coriander leaves
  7. Mustard- 1tso
  8. Curry leaves- 1 strand
  9. Red chilly- 1
  10. Coconut oil – 2tsp

Method of preparation-

  • Dry roast all the items under Saaru powder till aromatic on medium flame.
  • Powder it, cool and store in a air tight container
  • To prepare saaru, to a vessel add finely chopped tomatoes, slit green chilly and water.
  • Boil it. Also add the extract of tamarind after soaking it in water.
  • Now add about 5tsp of above powder, salt to taste and cook for another 10min
  • Finally add chopped coriander leaves
  • Add a tadka of mustard, curry leaves and cut red chilly in coconut oil.

Note : A small piece of jaggery also can be added.

Categories
Breakfast Lunch OnePot

Bisi Bele Bath

Bisi bele bath

This is one of my goto recipe which I have learnt by referring a lot of recipes on internet. Those pictures from different restaurants in Bangalore always tempted me and I decided to learn it. I prepared it in number of ways and finally settled with this pressure cooker method. As the name suggests it tastes best when it is hot. If you are planning to use it for the next course of meal, do add little water and cook for a while before serving.

Ingredients required-

  1. Oil- about 5tsp
  2. Jeera – 1/2tsp
  3. Mustard-1/2 tsp
  4. Red chilly- 1
  5. Ginger- small piece
  6. Garlic- 5-6pods
  7. Chana dal – 1tsp
  8. Curry leaves – 2strands
  9. Sona masuri rice – 1 cup
  10. Toor dal – 1/2 cup
  11. Tamarind- gooseberry sized
  12. Jaggery- lemon sized piece
  13. Onion – 1
  14. Tomato-1
  15. Beans – 5-6
  16. Carrot – 1 small
  17. Green peas – about 1/4 cup
  18. Bisi bele bath powder – about 6-7tsp
  19. Turmeric powder-1/2tsp
  20. Chilly powder – 2 tsp(as per spice level required)
  21. Salt to taste
  22. Coriander leaves
  23. Ghee -1tsp

Method of preparation-

  • First wash and soak the toor dal for about 30min. This will help in faster cooking.
  • Also soak tamarind hot water for 10min
  • Finely chop the ginger and garlic. Cut onion, tomato, beans and carrots into medium size pieces.
  • Take the pressure cooker and add the oil.
  • Once heated add jeera, mustard. Once spluttered add chana dal, ginger, garlic and fry them all well.
  • Next add red chilly cut into pieces, curry leaves and mix.
  • Then add onion and fry for 2min. Next add tomatoes and mix well
  • After that beans, carrots and green peas or any other vegetable of choice can be added.
  • Now add tamarind extract and jaggery.
  • Then add washed rice and toor dal. Mix.
  • To this add bisi bele bath powder, salt, turmeric powder, chilly powder.
  • Add water little more than immersing the mixture. More water helps in giving watery consistency as there is dal added.
  • Mix everything very well and pressure cook for 2 whistle. Let the pressure release naturally.
  • Now open the cooker and add little water. Gently mash the mixture and cook for about 5min on low flame. This helps in making the mixture thick and watery.
  • Add the chopped coriander leaves and 1tsp ghee.

Note :

  • If using dry green peas, soak it over night and cook for 10min before adding to the cooker.
  • Serve it with boondi or potato chips.

Categories
Breakfast Lunch OnePot

Rice and Moong Dal Chitranna

Rice and Moongdal Chitranna

Tired of adding masalas to your rice preparation? Want a easy dish which can be #breakfast as well as #lunchbox ready? Give a try, this simple yet flavourful rice preparation is less known but surely going to impress you!

There are a number of ways in which #chitranna is made. Usually people hate it as it is most commonly made. But this one my mom makes and there are no haters so far at #home ðŸ™‚

Ingredients –

  1. Rice -1/2 cup
  2. Moong Dal – 1/2 cup
  3. Oil – 3tsp
  4. Mustard – 1/2tsp
  5. Jeera – 1/4tsp
  6. Curry Leaves – 1strand
  7. Ginger – small piece
  8. Green chilly -3
  9. Turmeric – 1/2tsp
  10. Salt
  11. Freshly Grated coconut- about 5tsp
  12. Lemon

Method of preparation –

  1. Wash 1/2 cup rice(I used sona masuri) and half cup moong dal.
  2. Take a pan add 3tsp oil. Add mustard seeds and 1/4tsp jeera. Once spluttered and curry leaves, a small piece of finely chopped ginger and 3 finely cut green chilli. Add 1/2tsp turmeric.
  3. Then add rice and dal. Mix everything well.
  4. Add sufficient water to cook the mixture(3/4th of the pan). It will take 15-20min to cook. Keep the gas on medium flame and also add salt to taste. Once it is cooked completely top it with freshly grated coconut.
  5. While serving add lemon juice and enjoy.