Coconut Rice-South Indian Coconut Rice-Rice Recipe-Lunch Box Recipe

Ingredients –

  1. Cooked Rice (any kind of Rice) – 1 cup
  2. Curry leaves – 5-6
  3. Vegetable oil or ghee – 1 tbsp.
  4. Chana Dal –1 tbsp.
  5. Urad Dal-1 tbsp.
  6. Whole red chilly – 1 (as per you taste)
  7. Salt to taste
  8. Grated Fresh Coconut – 1/2 cup
  9. Peanuts or Cashews nuts – 1 tbsp.
  10. Mustard seeds – 1 tsp.
  11. A pinch of Asafetida (Hing)

Method –

  • Heat oil in a pan / kadhai.
  • Add mustard seeds, whole red chilly and curry leaves, cook for few minutes.
  • Now add chana dal, urad da, Cashews and Hing, fry until lightly golden.
  • Add cooked rice, grated coconut, salt to taste.
  • Stir everything well.
  • Cover and cook for few minutes on low heat.
  • After few minutes turn off the heat. 
  • Coconut rice is ready, serve with any curry or curd.

Lemon Rice-Quick And Easy South Indian Rice Recipe- Lunch Box Recipe-How To Use Leftover Rice

Ingredients –

  1. Cooked Rice (any kind of Rice) – 1 cup
  2. Curry leaves – 5-6
  3. Vegetable oil or ghee – 1 tbsp.
  4. Chana Dal –1 tbsp.
  5. Urad Dal-1 tbsp.
  6. Whole red chilly – 1 (as per you taste)
  7. Salt to taste
  8. Peanuts or Cashews – 1 tbsp.
  9. Turmeric powder – 1/2 tsp.
  10. Mustard Seeds –1 tsp.
  11. Grated Ginger-1 tsp.
  12. A pinch of Asafetida (Hing)
  13. Lemon (as per your taste).

Method –

  • Heat oil in a pan / kadhai.
  • Add peanuts fry until they are lighty roasted.
  • Add ginger, chana dal, urad dal, curry leaves, chilly and mustard seeds, cook for few minutes.
  • Add Hing, turmeric powder, cooked rice, salt to taste and mix well.
  • Cover and cook for few minutes on low heat.
  • After few minutes turn off the heat.
  • Add lemon juice and stir everything well.
  • Lemon rice is ready, serve with any curry or curd.

Capsicum (Red,Green,Yellow) Chutney Recipe–South Indian Style–Easy And Quick Capsicum/Bell Pepper Chutney

Ingredients –

  1. Chopped capsicum (any color) –1 cup
  2. Chopped onions –1 cup
  3. Garlic –1-2 cloves
  4. Coconut powder/pieces – 1 tsp.(optional)
  5. Salt to taste
  6. Oil –2 tbsp.(if needed add little more oil )
  7. Green chilli or red chilli powder (as per you taste)

Seasoning

  1. Curry leaves – 6-7
  2. Mustard seeds –1 tsp.
  3. Whole dry red chilli -1
  4. Asafetida (hing) –1 pinch
  5. Oil –1 tsp

Method-

  • Add oil to a hot  pan add chopped onion, chopped capsicum, garlic and sauté till it becomes slightly soft.
  • Turn off the heat and let it cool down.
  • Add fried ingredients into a jar add 1-2 tsp water, coconut (optional), chilli (as per your taste) and blend till it becomes smooth paste.
  • Transfer the paste into the bowl and add salt to taste.
  • Heat a small pan add oil, mustard seeds and hing.
  • When mustard seeds begin to crackle add curry leaves fry till they turn crisp and pour the over the capsicum chutney.
  • Capsicum chutney is ready to serve….

Note –You can serve this chutney with Dosa, Idli, Puri, Paratha, etc…