Lemon Rice(nimmakaya pulihora)

This is just perfect for kids lunchpack for school, as it is filling and the kids just love Lemon Rice  in their box.

 

 

 

Ingredients

       2 cups of rice(cooked in 4 cups of water ,adjust the water so that the grains are seperate)

      

      Juice of 2 lemons

         

      Salt

 

 

      For tempering(tadka)

 

      1 tbsp of Oil

 

      Mustard seeds 1/2 tsp

     

     One red chilli

 

     2 tsp of Channa dal

 

     1 1/2  tsp of groundnuts

 

     1 1/2  tsp of  urad dal

 

     A pinch of hing(Asafoetida)

 

     1/2 tsp grated ginger

 

     4 green chillies(slit and cut length wise)

 

     1/4 tsp of Haldi(Turmeric) powder

 

     Curry leaves(handful)

   

 

 

 

    Preperation

 

    Heat oil in a pan,add the mustard seeds.once they start to splutter add the    channa dal ,and fry a little bit and then add groundnuts and  urad dal,and  when the dals start turning a bit red add the green chillies, curry leaves, ginger, hing and turmeric.turn off the heat.

 

    Add salt and the squeezed out lemon juice to it once it cools down.

 

    Mix this  seasoning into the cooked rice.transfer everything  into a mixing bowl and mix well.

 

    Can add salt or lemon juice according to their own taste,if  you want it to be more tangy , can add a  bit more of lemon juice.

 

    Transfer into a serving bowl and   Tangy , sour Lemon rice is ready.

 

 

     

Rava Pulihora(nimmakaya rava pulihora)

       Ingredients

  Broken wheat (dalia)-2 cups(a little bit fine rava)

  Lemon-2

   Salt-2 tspn

      For seasoning(tadka)

     Oil-2tbs

     Mustard  seeds-1/2 tsp

     Dry red chilli-1

     Chana dal-1 tsp

     Ground nuts -1 tsp

     Urad dal - 1 tsp

     Green chillies (slit length wise)-4

     Asafoetida - very little

     Curry leaves(handful)

           Preperation:

 Take a bowl or a pan,heat it and add 1 tspn of oil.

 Add a little seasoning and add 3.5 cups of water and 2tsp of salt.

When the water starts to boil add turmeric and once the water is fully boiled add rava  and mix well.

When  it is cooked well cover it and keep it aside.

Squeeze out  juice from lemon and keep it aside.

Heat  oil  in a pan for tempering and add all the ingredients listed (in the same order).

Remove from heat and mix it with the rava.

When the rava is completely cool add the lemon juice  to it.mix well .

Transfer into a serving bowl.

Rava pulihora is ready to serve.

vermicelli upma(seviya)

Ingredients:

•  Vermicelli  2 cups
• 1 small onion, chopped 
• 1 green chili, chopped
• white ural dal  1tsp
• channa dal  1tsp
• mustard seeds  1/2tsp
• cashewnuts-1tbsp(peanuts can also be used)
• curry leaves-few(8)

  

Method:

•  Dry-roast vermicelli  in a pan until light brown, with constant stirring(If the vermicelli is not the pre-roasted one)
•  Heat oil in a pan. add mustard,let it splutter.then add chana dal.fry till it changes colour,now add urad dal and cashewnuts,
• Add onion  ,chilli and curry leaves.
• Cook on low flame until onion becomes transparent.  
• Add the vermicelli and stir for 2 minutes.  
• Add boiling water to just cover the surface of the vermicelli and add salt.  
• Cover and cook on low heat until done . 

poha

Ingredients 

• 2 cups Poha (Beaten Rice)
• 1 Potatoes
• 1 Onions
• 2 Green Chillies
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1/4 tsp Mustard Seeds
• 1 sprig Curry leaves
• 2 tsp Peanuts
• 4 tblsp Oil
• 1 pinch Turmeric powder
• 1 Lemon
• Few Corainder leaves
• Salt to taste

Method 

• Soak the poha in water. Wash and drain all the water.
• Add some salt , turmeric powder , keep aside.
• Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
• Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
• Add potatoes , saute for few minutes, then add chopped onions, chillies.
• Cook till they are done. Add the poha, corainder leaves and stir.
• Keep it on slow flame for 5- 7 minutes.
• Let it cool for sometime and add then lemon juice.

Aanapakaya majjiga pulusu(Bottle gourd cooked in butter milk)

Ingredients:

• 1 medium sized bottle gourd (cubed)(can use vegetables like drumsticks,ladyfingers ,carrots along with bottle gourd.
• 2 cups thick curd(little sour)
• Channa Dal-3tsp
• Coriander seeds-2tsp
• Red chillies-6
• 1/2 inch piece of ginger
• Turmeric-1/4 tsp
• Salt to taste
• Oil
• Mustard seeds-1 tsp
• Cumin seeds-1tsp
• Fenugreek seeds-1/4tsp
• Asafoetida(hing)-a pinch
• Curry leaves- a hand full
• Coriander leaves for garnishing.

Method:

• Soak coriander seeds, Dal , ginger and 4 red chillies in a cup of water.
• Let it soak for half an hour. make a paste of these soaked ingredients.
• Beat the curd well adding water to it(better if whipped in a blender).
• Combine the blended mixture with the beaten curd and keep it aside.Add salt to it.
• Add water to the bottle gourd pieces ,add turmeric and cook till they are soft .
• Heat oil in a pan,add mustard seeds.After they crackle ,add cumin seeds and methi seeds, a pinch of asafoetida(hing),curry leaves, red chillies.Fry for a minute and add the cooked bottle gourd pieces.
• Saute for 3 minutes and add the mixture of curd.
• Add some more salt if needed and cook till it thickens a bit and the vegetables absorb the flavors.simmer for few minutes and pour into a serving dish.
• Cut some fresh coriander leaves and garnish it before serving.
• Serve with rice.It tastes good even if its refrigerated or served hot.

Spinach and Cabbage Parantha

Ingredients

• 1 bunch spinach(shredded)
• 1/4 medium Cabbage shredded
• 2 cups of Whole wheat flour (atta)
• 1/2 cup Gram flour (besan)
• 2-3,Green chillies (chopped)
• Red chilli powder 1 teaspoon
• Carom seeds (ajwain) 1/2 teaspoon
• Salt to taste Milk-1/4 cup
• Oil

Method

• Place whole wheat flour atta and gram flour in a bowl.
• Add salt, red chilli powder, carom seeds, green chillies, cabbage, spinach, three teaspoons of oil and mix well.
• Mix milk with three fourth cup of water and add to the flour and knead into a soft dough.
• Cover the dough and set aside for 10 minutes.
• Divide into eight equal portions and roll out into thick paranthas of five to six inches in diameter.
• Heat a tawa, place a parantha on it and cook on one side for half a minute.
• Flip and add half teaspoon oil all around the parantha and cook.
• Flip again and add half teaspoon of oil all around again.
• Cook till both sides are evenly done.
• Serve hot with pickles, raita, chutney of your choice.