Ingredients:

Basmati rice – 1 cup

Paneer pieces – 1 cup

Tomato – 1

Onion – 1

Small green chilli – 2

Ginger garlic paste – 1 tsp

Oil – 4 tsp

Pudina and coriander leaves – little

Saunf or sombu -1 tsp

Cinamom -1

Cardamom – 1

Clove – 1

Salt – to taste

Water – as required

Method:

1. Cook the basmati rice and keep separately.

2. Take a pan, add oil, sombu, cinamom, cardamom, clove and fry for few mins.

3. Now add ginger garlic paste, sliced green chilli, onion and tomato and allow it for 4-5 mins.

4. Now add the paneer cubes and mix well.

5. Add cooked rice, coriander and pudina leaves and sufficient salt and mix thoroughly.

6. Keep it in low flame for 5 mins and serve hot.

Serve with raita or sauce.

Ingredients:

Cooked Rice – 2 cups

Coconut – 1 cup

Green Chilli – 2

Roasted groundnut – 1/2 cup

mustard – 1/2 tsp

salt – to taste

oil – 2 tsp

urad and channa dhal – 1 tsp

Method:

1. Take a tawa, heat oil and add mustard seeds.

2. Allow it to pop and add urad and channa dhal and fry till golden brown.

3. Now add green chilli and saute.

4. Add the coconut, salt and little sugar for taste.

5. Fry for 2 mins and add the rice and mix well.

6. Finally add the roasted groundnuts and serve.

Garnish with curry leaves. Serve with appalam or vadaam. Best lunch box recipe.

Ingredients:

Basmati Rice – 1 cup

Spinach or pasalai keerai – 1 bunch

Green chilli – 4

Chopped Onion -1

ginger – a small piece

Cinnamom – a piece

Garlic -3 pods

Ghee, roasted cashews – 1 tablespoon

jeera – 1 tsp

Saunf or sombu – 1 tsp

Salt, water – as required

Method:

1. Soak Basmati rice in water for few mins.

2. Wash the spinach and add ginger, garlic, jeera, green chilli and cook them.

3. Allow them to cool down and keep them grinded.

4. Take a pan, heat ghee and add cinnamom, saunf and fry them and add the chopped onions.

5. Fry them until onion turns pinkish.

6. Now add salt, rice, grinded paste and add sufficient water to cook rice.

7. Close the pan and simmer the flame. Allow it for 7 -10 mins.

Garnish with roasted cashews.

Ingredients :

Basmati rice – 1 cup

Carrot – 4

Orange juice – 1 cup

Salt – to taste

Oil/ghee – 4-5 tsp

Ginger garlic paste – 1 tsp

Onion sliced – 1 big

Saunf or sombu – 1/2 tsp

Curry leaves – 5-7

Cardamom – 1

Orange color/Saffron color – a pinch

fried cashewnuts, coriander leaves, small orange pieces for garnishing

Method :

1. Wash the basmati rice just once and drain for 10 mins.

2. Heat oil/ghee in pressure pan.

3. Fry the cashewnuts first and set aside.

4. Add cardamom followed by saunf or sombu and curry leaves.Fry for few seconds.

5. Now add the ginger garlic paste. Fry and after a min add the sliced onion.

6. When the onion turns pinkish and aroma comes, add carrot and fry for 4-5 mins.

7. Now add the rice and mix well till everything blends and the rice gets coated with oil/ghee.

8. Add the orange juice and 1 cup water.Keep gas in high and when it starts boiling add salt and close the pan/cooker.

9. Immediately put the weight, simmer gas and switch off the gas exactly after 12 mins.

10.Open the lid only after the steam has subsided.

Mix everything gently and garnish with roasted cashews, corriander leaves and serve.

Ingredients:

Ellu – 1/2 cup

Mustard  – 1 tsp

Urad dhal – 2 tsp

Red chilli – 6

Ghee – 1 table spoon

Cooked rice – 4 cups

Salt – to taste

Curry leaves to garnish

Method:

1. Take the sesame seed, wash it  in water and remove the minute stones.

2. Take a pan, add ghee and sesame seeds and fry it till it pops out.

3. Allow it to cool and grind it to fine powder.

4. Now roast the mustard and urad dhal till it becomes golden brown.

5. Also roast  the chillies and grind the mustard, urad dhal  and chillies.

6. Take the cooked rice, add the sesame powder, chilli power and salt and mix well.

7. Garnish with roasted mustard and curry leaves and serve.

Do not reheat the ellu sadam.