Vendhaya Keerai Sadam / Methi Rice / Fenugreek Rice | Lunch Box Recipes

Variety Rice recipes have become ideal Lunch Box Recipes. I myself have posted more than 20+ variety rice recipes. But we should also consider seasonal factors like peak summer when selecting particular variety rice. Vendhaya keerai / Methi leaves is a coolant and therefore very good for summer. Try atleast once and I am sure you will like it.

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Recipe Cuisine : South Indian | Recipe Category: Rice / Lunch Box

Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves : 2-3

Ingredients:

Rice	1 cup (1 cup = 200 ml)
Chopped Keerai	1 cup
Chopped Onion	½ cup
Chopped Garlic	¼ cup
Tomato (small size)	1
Turmeric Powder	½ tsp
Sambar Powder (Recipe HERE)	1 – 1 ½ tsp
Salt	As required
To Temper:
Oil	1 tsp
Ghee	2 tbsp
Mustard Seeds	½ tsp
Cumin Seeds	2 tsp

Procedure:

1. Clean and wash the methi greens / fendhaya keerai. Drain the water completely and cut them into small pieces.

2. Heat the oil and ghee in a pressure cooker.

3. Add mustard seeds and wait for popping.

4. Add cumin seeds and wait for splutter.

5. Add chopped garlic and sauté till they become soft.

6. Add chopped onion and sauté till the onions become translucent.

7. Add chopped tomatoes and fry till the tomatoes become mushy.

8. Add chopped greens (from 1) and fry for 2 mins.

9. Add turmeric powder, sambar powder and salt. Mix them wll.

10. Add enough water and rice. Mix them well and pressure cook for one whistle in high flame. Then bring the flame to medium. Then cook for 3 more whistles in medium flame.

11. Allow it to cool down completely. After pressure has gone, open the cooer and mix the rice gently with fork. Again drizzle few drops of ghee if you want.

                  

Yummy and helthy venthaya keerai sadam is ready to serve. erve it hot with Fryums.

Note:

1. As I am using normal rice, I have used Rice to water ratio as 1:3. You should change the ratio according to your rice variety.

2. You can also soak and use the rice. But ensure that you are using the water also instead of throwing it away.

3. I have mixed ghee with the rice for taste. You can use oil if you don’t prepare ghee.

4. You can also use the tender stem also.

5. You can chilli powder and coriander powder instead of sambar powder.

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Raw Mango Rice (Mangai Sadam) Recipe

Come summer, Mango season has started. Raw Mango Rice (Manga Sadham) is a simple yet taty lunchbox recipe which you can prepare quickly. Those who like lemon rice will also like Mango Rice as taste is very similar.

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Recipe Cuisine : South Indian | Recipe Category: Variety Rice

Preparation Time: 10 | Cooking Time: 15 mins |  Yields: 3 cups

Ingredients:

Cooked Rice	3 cups
Grated Mango*	1 cup
Turmeric Powder	½ tsp
Salt	To taste
To Temper:
Sesame Oil	2 tbsp
Mustard Seeds	¼ tsp
Urad Dal	¼ tsp
Chana Dal / Kadalai Paruppu	1 tsp
Roasted Ground nut	2 tbsp
Red Chilli	2
Curry Leaves	1 spring

* Peel the skin of the mango using the peel. Then grate them using the grater.

Procedure:

1. Heat the oil in a pan, add mustard seeds and urad dal. Wait for popping.

2. Add chana dal and ground nuts. Sauté for a minute.

3. Add broken red chilli and curry leaves. Sauté till the curry leaves become crisp.

4. Add turmeric powder and fry for few seconds.

5. Add grated mango and fry for 2-3 mins. At this time close the lid of the pan and cook.

6. Add cooked rice and required salt. Mix them gently and close the lid of the pan. Cook them for 2 more mins.

       Aromatic and mouthwatering raw mango rice / mangai sadam is ready! Serve it with potato fry.

Note:

1. Use any other cooking oil instead of sesame oil.

2. Adjust the chilli level according to your taste.

3. Ground nuts are optional.

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Spicy Potato Rice / Urulai Kizhangu Saatham | Variety Rice Recipes

Fried rice / Variety rice recipes are very popular lunchbox recipes. If we include vegetables with variety rice recipes, it becomes nutritious also. I tried potato rice based on this idea. It came out well. Have a try !

Click HERE to view 20+ Variety Rice Recipes.

Recipe Cuisine : Indian | Recipe Category: Variety Rice

Preparation Time: 10 mins  | Cooking Time: 15 mins

Ingredients:

Cooked Rice	2 cups
Potato (medium size)	2
Ginger Garlic Paste	1 tbsp
Onion	1
Bay leaf	1
Cinnamon	1 inch
Cloves	2
Cardamom	1
Red Chilli Powder	1 tsp
Coriander Powder	1 tbsp
Garam Masala Powder	½ tsp
Salt	Required
Oil + Ghee	2 tbsp
Cumin Seeds	1 tbsp

Procedure:

1. Wash and cut the potatoes into 1 inch pieces. Put the potato pieces into the water to avoid the color changing.

2. Cut the onion into small slices.

3. Heat the oil in a pan, add cumin seeds and wait for spluttering.

4. Add bay leaf, cinnamon, cloves and cardamom. Fry for few seconds.

5. Add chopped onion (from 2) and sauté till the onion becomes translucent.

6. Add ginger garlic paste and fry for few seconds.

7. Add chopped potatoes (from 1) and fry for 1 min.

8. Add red chilli powder, coriander powder, garam masala powder and salt. Mix them well.

9. Sprinkle water and cook till the potatoes become tender.

10. Then add cooked rice and mix them gently. Close the lid of the pan and keep flame at low. Cook for 2 mins.

   Yummy and spicy potato rice is ready to serve. Serve with raitha.

Note:

1. You should not add more water to cook the potatoes.

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Peas Pulao / Matar Pulao / Pattai Pulav | Lunchbox Recipes

This is very easy and delicious one pot lunch box recipe. 

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Full Video:

Recipe Cuisine : International | Recipe Category: Baking

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 20 cookies

Ingredients:

Rice	1 cup
Peas	1 cup
Salt	As Required
To Temper:
Oil	2 tsp
Ghee	2 tsp
Cinnamon	1 inch stick
Clove	2
Cardamom	2
Bay Leaf	1
Kalpasi / Stone Flower	1 tsp
Maratti Mokku / Kapok Buds	1
Onion (medium size)	1
Green Chili	2
Ginger Garlic Paste	1 tbsp

Procedure:

1. Wash and rinse the rise twice. Soak the rice with 1 cup of water for 15 mins. Then drain the water and keep it aside. Keep this water for later use.

2. Heat the oil and ghee in a pressure cooker, add whole spices (cinnamon, cloves, bay leaf, kalpasi, cardamom, maratti mokku ) and fry for few seconds.

3. Add chopped green chilies. Fry for few seconds.

4. Add ginger garlic paste and sauté for few seconds.

5. Add chopped onion and sauté till the onion becomes translucent.

 6. Add 1 cup of peas and sauté for 1 mins.

7. Add soaked rice and mix them well.

8. Add salt and 2 cups of water ( 1 cup normal water + 1 cup rice soaked water (from 1). Mix them well.

9. Close the pressure cooker with its lid and wait till the steam comes out. Put the whistle immediately when the steam comes out from the cooker lid and keep the flame at very low (simmer). Cook for 12-14 mins. [if whistle does not come, don’t worry about it]

10. After 12 mins switch off the flame. Once pressure has gone completely, open the cooker and transfer the pulao into a wide bowl. Mix the pulao gently with the fork.

    Yummy, tasty and aromatic pulao is ready to serve. Serve with raitha.

Note:

1. I have used jeeraga samba rice. You use basmathi rice or normal rice also. Adjust the water level according to the rice used.

2. Adjust the green chilies according to your spice level.

3. You can use fresh peas, frozen peas or dried peas.

4. In case you can use dried peas, soak it for 6-8 hours and then use.

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Beetroot Pulao | Easy Lunch Box Recipes

This is very easy and colorful lunch box recipe. Kids like this Beetroot Pulav very much.

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Recipe Cuisine : Indian | Recipe Category: Rice

Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves: 2-3

Ingredients:

Rice	1 cup
Grated Beetroot	½ cup
Chopped Beetroot	½ cup
Salt	As Required
To Temper:
Oil	2 tsp
Cinnamon	1 inch stick
Clove	2
Cardamom	1
Star Anise	1
Bay Leaf	1
Annasi Mokku	1
Onion (medium size)	1
Green Chili	2
Ginger Garlic Paste	1 tsp

Procedure:

1. Wash and rinse the rise twice. Soak the rice with 1 cup of water for 15 mins. Then drain the water and keep it aside. Keep this water for later use.

2. Heat the oil in a pressure cooker, add whole spices (cinnamon, cloves, bay leaf, star anise, cardamom, annasi mokku ) and fry for few seconds.

3. Add chopped onion and sauté till the onion becomes translucent.

4. Add chopped green chilies. Fry for few seconds.

5. Add ginger garlic paste and sauté for few seconds.

6. Add grated beetroot and sauté for 1 mins.

7. Then add chopped beetroot, 2 cups of water ( 1 cup normal water + 1 cup rice soaked water (from 1) ) and salt.

8. When the water starts boil, add soaked rice and mix them well.

9. Close the pressure cooker with its lid and wait till the steam comes out. Put the whistle immediately when the steam comes out from the cooker lid and keep the flame at very low. Cook for 12-14 mins. [if whistle does not come, don’t worry about it]

10. After 12 mins switch off the flame. Once pressure has gone completely, open the cooker and transfer the pulao into a wide bowl. Mix the pulao gently with the fork.

    

Yummy, colorful and aromatic pulao is reday to serve. Serve with raitha.

Note:

1. I have used jeeraga samba rice. You use basmathi rice also.

2. Adjust the green chilies according to your spice level.

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