Flavour Diary: lunbox Recipes

Showing posts with label lunbox Recipes. Show all posts

Tomato Pulao recipe | Lunchbox recipe | Flavour Diary

Hi friends, today's recipe is Tomato pulao. If you are looking for some quick and easy rice recipe for your lunch or dinner or for any lazy day this is would be your one good option.

Tomato pulao is very easily made in pressure cooker. The main ingredients for this pulao is tomatoes, onion and some spices along with rice. You can use normal rice or basmati rice but for basmati rice the water should be in 1 :1.7 rice water ratio and for all other rice varieties its 1:2 ratio. This pulao is best for beginners and bachelors. Click the image below for the making of it. 👇

You might be interested in other rice recipes like:

Chicken Kheema Pulao
Dry Fruit Fried Rice
Jeera Rice
Ginger Lime Rice

Mutton Tahari
Chicken Fried Rice
Hyderabadi Chicken kachi Akhni Dum Biryani
Parda Prawn Dum Biryani
Prawn Veg Pulao
Coconut Fried Rice
Aloo Chutney Pulao
Cabagge Rice

Level: Easy

Serves: 2-4

1 cup: 250ml

1 tablespoon(TBS): 15ml

1 teaspoon (tsp): 5 ml

Ingredients

Oil: 2TBS
Cinnamon: 1 inch
Star Anise: 1
Cloves:5-6
ShahiJeera(black cumin seeds): 1 tsp
Green Chilli: 2 cut
Onion : 1 large
Cashews: 8-10
Ginger Garlic Paste: 1 TBS
Tomatoes: 4 medium
Turmeric: 1/4 tsp
chilli powder: 1 tsp (To taste)
Garam Masala Powder: 1 TBS
Cumin Powder: 1/2 tsp
Fresh Mint : 1/2 cup
Fresh Coriander: 1/2 cup
Water: 2.5 cups
Basmati rice: 1.5 cups(soaked for 30mins)

Directions

In pressure cooker add Oil. Once hot add Cinnamon, Star Anise, Cloves, ShahiJeera(black cumin seeds),Green Chilli, Onion and Cashews. Saute until onion turns transparent.
Add ginger garlic paste and saute until raw smell of ginger garlic is gone.
Add Chopped tomatoes, turmeric, chilli powder, Cumin powder and garam masala. Cook until tomatoes turn mushy.
Add chopped coriander, mint, water, soaked basmati rice and salt, mix well and pressure cook for 2 whistles.Once the pressure is released then mix with fork. And serve hot with raita.

You may also like:

Raw Mango Rice

Konkani Dosa / Mushti Dosa

Yogurt Sandwich

Oreo Icecream

Gajar Ki Barfi

Hi friends, today's recipe is simple and easy lunch box rice recipe. This rice recipe is tangy and mouthwatering and easy to make.This recipe uses Raw Mango also called as mamidikaya in telugu and kairy or kaccha aam in hindi.

The ingredients used in this are easily available and Raw mango is peeled, grated and the seed is discarded. Rice is cooked and cooled and then used or simply use left over rice.

This rice can be eaten as is or paired up with dry potato curry.

click on the link below for video 🔽

You may also like other rice recipes like:
Dry Fruit Fried Rice

Jeera Rice
Ginger Lime Rice

Mutton Tahari
Chicken Fried Rice
Hyderabadi Chicken Dum Biryani
Parda Prawn Dum Biryani
Prawn Veg Pulao
Coconut Fried Rice
Aloo Chutney Pulao
Cabagge Rice

Level: Easy

Serves: 2-3

1 teaspoon(tsp): 5 ml

1 tablespoon(TBSP): 15ml

1 cup: 250ml

Ingredients

Oil: 3TBSP

Mustard Seeds: 1/2tsp

Cumin seeds: 1/2 tsp

Peanuts:2 TBSP

Urad Dal:1 tsp

Ginger: 1 TBSP

Curry leaves: 1 spring

Green Chillies: 2-3 cut

Dry Red chillies: 1 cut

Raw Mango: 1 cup grated

Turmeric: 1/2 tsp

Salt: to taste

Cooked Rice: 2 cup

Directions

In a pan add Oil and once oil is hot add Mustard Seeds.
Once seeds pop add Cumin seeds, Peanuts, Urad Dal, Ginger, Curry leaves, Green Chillies, Dry Red chillies and fry for 30secs.
Add grated raw mango, turmeric, salt and fry until oil separates.
Add cooked cooled rice, mix well and cook for 2-3 mins.Enjoy as is or pair it with dry potato curry.

You may also like other Video Recipes:

Tomato Pulao

Oreo Icecream

Carrot Barfi

Daliya Upma(Broken Wheat Breakfast)

Eggless Orange Cake

Cabagge rice is an easy peasy and healthy lunch box recipe prepared with cooked rice and cabbage. It is an ideal recipe if you have some leftover rice and you don't want to waste it. This tastes great when served with raita and salad for lunch or dinner.

This recipe will be awesome if you are using dry cooked rice or leftover rice as freshly prepared rice contain moisture and hence the end result may be sticky and may reduce the spice and taste too. Click on the image below for the quick and simple rice recipe

Level: Easy

Serves: 2-3

1 teaspoon(tsp): 5 ml

1 tablespoon(TBSP): 15ml

1 cup: 250ml

Ingredients

Cabbage : 1 cup (thinly chopped)

Capsicum: 1/4 cup (thinly chopped)

Cooked Rice: 2 cup

Oil: 2 tablespoon

Chana Dal: 1 tsp

Cumin seeds: 1 tsp

Curry leaves: 1 spring

Ginger: 1 TBSP (chopped)

Turmeric: 1/4 tsp

Pav Bhaji Masala: 2 TBSP

Salt to taste

Red Chilli Powder to taste

Directions

In a pan add Oil, once oil is hot add chana dal, cumin seeds, curry leaves, ginger and sauté for 30secs.

Add cabagge, capsicum, salt and turmeric and saute until cabbage becomes soft.

Add 2 cups of cooked rice, Red chilli powder, Pav bhaji masala and saute for 3-5 mins on high flame.

Garnish with chopped coriander.

Serve hot and enjoy with raita.

You may also like other Video Recipes:

Spicy Puffed Rice breakfast Uggani

Eggless Whole Wheat Finger Millet Chocolat Cake

Eggless Whole Wheat Finger Millet Chocolate Cake

Dry Garlic Chutney

Beetroot Dosa

Today's Recipe is Coconut Rice. Coconut Rice is famous south Indian Rice variety. There are two ways of doing it.... one is cooking rice in coconut milk with some nuts in it and the other way is cooking the rice separately and then adding the coconut mixture. Coconut mixture is made of out of some nuts and spicy chillies. Today's version is second variation.
This is easy to make use of left over rice or freshly cooked and best for lunch boxes, party side rice recipe, for travelling .
If you love watching how this is made...click on the video below.

Level: Easy
Cook time: 10 mins
Serves: 2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Cooked Rice: 2 cups
Fresh Coconut: 1 cup(finely grated)
Mustard Seeds:1/2 teaspoon
Green Chillies: 2 (finely cut)
Dry Red Chillies: 1
Split Chickpea/Chana Dal: 1 tablespoon
Split Blackgram/Urad Dal: 1 tablespoon
Curry Leaves:Few
Cashews/Kaju: 10-12(broken)
Hing: 1/8 teaspoon
Oil: 2 tablespoons
Coconut Oil: 1 tablespoon
Salt to taste

Directions

In a pan add Oil and coconut Oil, when its hot add mustard seeds . Once mustard seeds pop add chana dal,cashews,stir for 10-20 seconds.
Now add Urad dal, green chillies,dry red chilli, curry leaves and Hing stir for 10-20 secs until cashews changes to light brown.
Now add grated coconut and cook for 2 -3 mins and then add cooked rice and stir for 2-3 mins until rice becomes hot and mixed.
Serve hot with pickle,chutney or sambar.

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