LUNCH BOX

GROUNDNUT RICE

         

   GROUNDNUT FRIED (1cup) -A

  HEAT OIL IN A KADAI , SAUTE B.ONION , FINELY CHOPPED TOMATO (1/2) , A , CHILLI POWDER , SAMBAR POWDER , SAUTE UNTIL RAW SMELL GOES 

     THEN ADD BOILED RICE WITH NEEDED SALT 

65 RICE

   

   

 CLEAN THE CHICKEN, CUT INTO VERY SMALL PIECE, ADD SALT, CHILLI POWDER, CURD, LEMON JUICE, GARAM MASAL, GINGER+ GARLIC PASTE - A (  MIX AND SOAK FOR 30 MIN)  

      HEAT LITTLE OIL ADD A WITH IT, KEEP IN SLOW FLAME, ONCE CHICKEN OFF FRIED as chukka , ADD CHOPPED CAPSICUM, GARLIC, GINGER, ONION, R. CHILII, CURRY LEAVES, ANISE as ONE BY ONE  THEN MIX WELL 

        ONCE EVERYTHING  AND COMES TOGATHER , ADD BOILED RICE AND MIX 

      IF NEEDED SPRINKLE SOME MORE SALT AND CORIANDER LEAVES

CORIANDER RICE
     

 CORIANDER LEAVES WITH G.CHIILL - BLEND AS PASTE - A
 HEAT A KADAI WITH  OIL - SEASON MUSTARD SEEDS  , GRAM DAL , GROUND NUT , THEN ADD A WITH IT - MIX WELL AND ADD BOILED RICE  , SPRINKLE SALT

CAPSICUM RICE
               

  HEAT LITTLE GHEE , SEASON MUSTARD SEEDS , G.CHILLI , CHOPPED CAPSICUM , CHOPPED TOMATO (LITTLE) MIX WELL , ADD BOILED  RICE , SPRINKLE CURRY LEAVES POWDER AND SALT

Thatapayir rice

     

 Boiled rice -1 cup, boiled thatapayir - 5 spoons, 

            - heat a kadai, add some ghee, saute choped onions, garlic g. Chilli, boiled thatapayir, turmeric powder, chilli powder,dhaya powder, garam masala, salt ( all these powders measurements are upto our taste)  mix until raw smells goes, sprinle few drops of water

     Mix, then add boiled rice and choped corriander leaves

TOMATO PUREE RICE
     

    TOMATO PUREE -A , HEAT OIL SEASON GRAM DAL WITH ANISE , SAUTE B.ONION , GARLIC , G.CHILLI , A , CHILLI POWDER -MAKE IT TO BOIL WITH LITTLE WATER -ONCE MASALA GETS TO GRAVY FORM ADD BOILED RICE WITH SALT - OFF THE STOVE -- GARNISH WITH CORIANDER LEAVES