Coconut Rice Recipe | How to make Coconut Rice | No Onion No Garlic (Festival Special Recipes)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is coconut rice. best coconut rice recipe. During the festival season we offer no onion and no garlic food to the deity. During Durga puja season we normally offer rice varieties and also other prasadams too. Coconut rice is the best recipe of South India come under no onion garlic rice recipe category. The sweetness of coconut and spicy green chillies makes it a flavourful rice. It can be served without any side dish. I prefer to add freshly shredded coconut, instead of ground coconut powder. To get the best taste out of it I advise you to use fresh coconut only. Easily made and can be served in the lunch box.
Check out the other rice varieties which can be offered to the deity during any festival:
Tomato Pulihora
Curd Rice
Peanut Rice
Lemon Rice
Chintapandu Pulihora

During the festival season we collect a lot of coconuts, to make the best use of them, we make different varieties of recipes with them. You can check them out here:
coconut ladoo
coconut laskora
coconut powder

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Coconut Rice Recipe -- How to make Coconut Rice
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 20 Mins
Servings: 4 People

Coconut rice is a South Indian no onion no garlic rice recipe to be served during the festival season.

Ingredients:

1 and 1/4 Cup Rice

1 and 1/4 Cup Freshly Shredded Coconut

2 Tbsp Oil and Ghee

1 Tbsp Groundnut

1/2 tbsp Black Gram/Urad Dal

1/2 tbsp Bengal Gram/Chana Dal

1 tsp Mustard Seeds

1 tsp Cumin Seeds

2 to 4 Red Chillies

1/4 tsp Asafoetida

3 to 4 Green Chillies

5 to 7 Curry Leaves

Procedure:

1. Pressure cook the rice with 3 cups of water. I took 1:2 ratio of rice and water.
2. If you are increasing rice quantity, increase water also proportionately.
3. Once cooker cooled, spread the rice onto a wide plate.
4. Add oil and salt to absorb extra moisture from the rice.
5. Split green chillies and shred coconut.
6. For shredding coconut, take out the coconut flesh from its shell and grate it on a cheese grater.
7. We can coconut grater to do so.
8. Heat oil in a kadai, add groundnuts, fry them till they turn ligh brown colour.
9. Add bengal gram and black gram to it, fry them and then curry leaves.
10. Add mustard seeds and cumin seeds.
11. When they start spluttering, add asafoetida.
12. Add split green chillies. Fry them till they turn crispy.
13. Add this tempering to already spread rice.
14. Mix all of them well.
15. Serve coconut rice recipe with curd or any pickle.

Bellam Appalu Recipe | How to make Bellam Appalu | Sweet Appalu | (Wheat Flour Delicacy)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is appalu or sweet appalu. Appalu is made during navratri, Ganesh Chathurthi and also during Varalakshmi vratam also in Andhra. Some people offer them to Lord Hanuman on Hanuman Jayanthi too. Some people offer them to Lord Vishnu on Anantha Padmanabha Swamy vratam that falls on Ganesh Visarjan day. Bellam appalu recipe is one of the sweet delicacy which is soft from inside and has mild crunchy flavor from outside. Appalu not being not too sweet is liked by one and all.
Check out for the other sweet recipes here:
Suji Halwa
Poha Laddu
Besan Ladoo
Obbattu

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Bellam Appalu Recipe | How to make Bellam Appalu | Sweet Appalu | (Wheat Flour Delicacy)
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 25M
Servings: 20 Pieces

Bellam Appalu | Sweet Appalu | Navratri Specials.

Ingredients:

• 1 Cup Rice Flour
• 1 Cup Wheat Flour
• 1 Cup Suji/Semolina/Upma Rava
• 3 Cups Jaggery
• 3 Cups Water
• 1/4 Tsp Cardamom Powder
• Oil For Frying
• 2 Tbsp Ghee

Procedure:

1. Mix all the flours in a large mixing bowl.
2. Boil water in a kadai, add chopped jaggery.
3. Mix it well till the jaggery melts completely.
4. If you find any dust particles, just strain it and us it.
5. If not use it as it is.
6. While stirring continuously add the flours mixtue into it.
7. Mix it well so that there won't be any lumps formed.
8. Add a spoonful of ghee and mix it well again.
9. Switch off the flame and transfer appaludough to a wide plate or bowl.
10. When it is hot enough to handle, knead it well.
11. While kneading add a spoon of ghee.
12. Make small lemon size balls out of the appalu dough.
13. Prepare each roundle into a small disc while pressing between the palms.
14. Make the entire appalu dough into such discs and keep them ready.
15. Heat oil in deep thick bottom kadai.
16. Keep the flame very low and drop each appalu into the hot oil.
17. Do not turn themuntil they themselves puff up.
18. When they puff up slowly turn and cook till they turn light golden colour.
19. Cook them in low flame only.
20. Once they turn golden brown take them off from hot oil.
21. And gently press them with another spoon to drain excess oil.
22. Transfer appalu to a plate with absorbent paper.
23. Serve appalu whenever you feel like having mild sweet.

Til Rice Recipe | How to make Til Rice | Navratri Recipes | (Ellu Sadam)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is til rice recipe. Til rice or ellu sadam is an easy and delicious rice recipe made with ground sesame seeds and other condiments. The sesame rice is also known as ellu sadam in Tamil language where Ellu means sesame seeds and Sadam means rice. South Indian households makes many rice varieties without onion and garlic during festival season to offer the deity. This is also one such staple rice variety. Simple and easy to make, and also ideal for lunch boxes.
Ellu sadam or til rice is made in different ways in different households. Dry roast or fry sesame seeds and other dals. Grind all of them to make fine powder. Add the powder, tadka and salt to the cooked rice. Grounded sesame seeds gives a nice flavour to the rice.
Check out other festival special rice varities here:
Peanut Rice
Curd Rice
Lemon Rice
Pulihora
Tomato Pulihora
Coconut Rice

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Til Rice Recipe | How to make Til Rice | Navratri Recipes | (Ellu Sadam)
Author: Sailaja Angara
Preparation Time: 5 M
Cooking time: 15M
Servings: 4 People

Til rice -- no onion no garlic rice recipe for navratri specail rice naivedyam recipe and also for kids lunch boxes.

Ingredients:

• 1 Cup Rice
• 1/4 Cup Til/Sesame Seeds/Ellu/Nuvvulu
• 1 Tbsp Chana Dal
• 1 Tbsp Urad Dal
• 1/4 Tsp Black Pepper Seeds
• 3 to 4 Red Chillis
• Salt to Taste
• 1 Tsp Turmeric Powder

Ingredients for Tadka:

• 2 Tbsp Oil
• 1 Tsp Ground Nuts
• 1 Tsp Urad Dal
• 1 Tsp Chana Dal
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 2 or 3 Red Chillis
• 3 to 4 Green Chillis
• 1/4 Tsp Asafoetida
• 4 to 5 Curry Leaves

Procedure:

1. Wash and pressure cook rice for 3 whistles.
2. Once the pressure ccools down, spread the rice on a wide plate.
3. Add a spoon of oil and salt to taste.
4. This would absorb extra moisture from the rice.
5. Slit green chillis.
6. Heat a pan, add 1/4 tsp oil.
7. Add chana dal and urad dal.(refer under 'Ingredients')
8. Add black pepper seeds and red chillis too.
9. Fry them on a low flame till the dals turn golden.
10. Add sesame seeds/Til and fry them till they pop up.
11. Keep them aside to cool.
12. Once cooled grind them into a coarse powder.
13. Again heat oil in the pan, add ground nuts.
14. Fry them till they turn light brown, add chana dal and urad dal.(refer under 'Ingredients for Tadka')
15. As they start changing their colour add mustard seeds and cumin seeds.
16. Add slit green chillis, red chillis after the mustard seeds start spluttering.
17. Add asafoetida and curry leaves.
18. Add this tadka to the above spread rice.
19. Add turmeric powder too.
20. Add the above grounded powder also to the rice.
21. Combine all of them well.
22. Check the taste and add salt if required.
23. Serve Til Rice recipe.

Beetroot Moongdal Curry Recipe | How to make Beetroot Moongdal Curry | (side dish for rice)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is beetroot moongdal curry. It is very easy and simple dish. Beetroot is good for health too, Beetroot helps in improving blood flow, lower blood pressue. Beetroots are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C. Generally beetroots are taken raw, but if we cook them they are really tasty and yummy too. I prefer to make beetroot kutu and different varities of curries like frying, poriyal etc., I love the colour of the vegetable. I don't like to wash it too much to reduce the colour. It is really a natural colour. Adding moongdal to the vegetable increases the volume of the curry. By adding moongdal to the vegetable we can hadle unexpected guests who prefers no garlic no onion curries.
Check out for such type of other curries here:
Raw Banana Moong Dal
Sorakaya Pesarapappu Curry
Carrot Moongdal Curry
Banana flower Curry

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Beetroot Moongdal Curry Recipe | How to make Beetroot Moongdal Curry | (side dish for rice)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6 People

Beetroot moongdal curry for rice.

Ingredients:

• 4 Medium size Beetroot
• 1/4 Cup Moong Dal
• 3 to 4 Green Chillis
• Salt to Taste
• 1 Tsp Turmeric Powder
• 1/2 Tsp Asafoetida
• 2 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 1 Tsp Urad Dal
• 1 Tsp Chana Dal
• 2 Red Chillis
• 4 to 6 Curry Leaves

Procedure:

1. Soak moong dal for an hour.
2. Wash and peel the skin of the beetroots.
3. Grate them using grator.
4. Again wash the beetroot to decrease the colour.
5. Heat oil in a kadai, add mustard seeds and cumin seeds.
6. Once the mustard starts spluttering add chana dal and urad dal.
7. Simultaneously add curry leaves, red chillis and asafoetida.
8. Saute them well and then add soaked moong dal and grated beetroot.
9. Allow the mmong dal to soften.
10. Add salt and turmeric powder.
11. Combine them well and cook till the grated beetroot also become soft.
12. Let the mositure present in the curry dries up. This may take another 3 minutes.
13. Serve beetroot moongdal curry with hot piping rice and hing oil.

Sorakaya Pappu Recipe | How to make Sorakaya Pappu | (Bottle Gourd Dal)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is soarakaya pappu or bottle gourd dal or lauki ki dal. Sorakaya pappu is a simple andhra dish. Sorakaya or bottle gourd cooked along with dal and added condiments gives a nice soothing taste. It is a very good accompaniment for rice and roti both alike. Sorakaya or anapakaya as it is called some of Telugu people is good for health. Sorakaya is rich in nutrients, it is a valuable addition to the weight loss diet. Sorakaya contains 90% water in it, so including it in our diet helps in maintaining proper hydration. Sorakaya or bottle gourd is a low calorie food and also promotes digetive health. So let us include it in our daily diet. We can make different varities of curries and dal with sorakaya, check out for other recipes in the website.
Check out for other soarakaya recipe here:
Sorakaya Vadalu
Lauki Kofta Curry
Sorakaya Ava Kura
Sorakaya Pesarapappu Curry

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Sorakaya Pappu Recipe | How to make Sorakaya Pappu | (Bottle Gourd Dal)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6 people

Andhra style sorakaya pappu made with bottle gourd, toor dal and other condiments.

Ingredients:

• 1/4 Cup Toor Dal
• 1/4 Cup Sorakaya pieces/Bottle Gourd pieces
• 1 Tomato
• 1 Onion
• 1 Green Chilli
• Salt to Tatse
• 1 Tsp Turmeric Powder
• 1 Tsp Red Chilli powder
• 1 Tsp Coriander Powder
• 1 Tbsp Ghee
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 4 to 5 Garlic
• 1/4 Tsp Asafoetida
• Pebble Size Tamarind

Procedure:

1. Wash and Soak toor dal for half an hour.
2. Peel the skin of sorakaya, cut it into 2" cubes.
3. Slit green chillies, chop tomatoes and onion also.
4. Soak tamarind and extract juice out of it.
5. In a pressure cooker add sorakaya pieces, tomatoes, onion.
6. Mix them well, add salt, turmeric powder, red chilli powder and slit green chillis too.
7. Mix all of them well and add 1 cup water.
8. Pressure cook for 3 to 5 whistles.
9. Heat ghee in another pan, add cumin seeds, mustard seeds and red chilli.
10. When they start spluttering add minced garlic, curry leaves and coriander leaves.
11. LAstly add asafoetida and keep this tadka aside.
12. Once the dal cooked completley and the pressure goes oiff.
13. Add tamarind juice, coriander powder and allow this to boil for a minute.
14. Add the above made tadka to the dal and let it cook for another minute.
15. Serve sorakaya pappu with hot piping rice and a spoonful of ghee on it.

Aloo Upma Curry Recipe | How to make Aloo Upma Curry | (potato Curry Andhra style)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is aloo upma curry. Aloo means potato in English. Aloo is Hindi word and it is also known as bangaladumpa in Telugu. This is a simple and traditional potato curry made with fresh ginger and green chillies from Andhra. This is one of the easy and delicious potato curry recipes. Also, this curry is perfect during festival days as this is a “no onion no garlic recipe”. Aloo upma curry tastes like upma that is why it is known as upma curry also. Simply saute ginger and green chillis and add boiled potato. Just sprinkle little lemon juice. We can make raw banana and elephant foot yam also in the same way.

Check out for other no onion no garlic recipes here:
Vankaya Kothimeera Karam
Sorakaya AVa Kura
Banana Flower Curry
Kanda Bachali Kura
Sorakaya PesaraPappu Curry

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Aloo Upma Curry Recipe | How to make Aloo Upma Curry | (Potato curry Andhra style)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 15M
Servings: 6 people

Aloo upma curry is a traditional Andhra style potato curry with green chillis and ginger. Served with rice.

Ingredients:

• 4 Medium size Aloo/Potato
• 3 Green Chillis
• 3" Long Ginger
• 1 Tsp Turmeric Powder
• 1 Tsp Asafoetida
• Salt to Taste
• 5 to 7 Curry Leaves
• 1 Tbsp Coriander Leaves
• 2 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 1 Tsp Chana Dal
• 1 Tsp Urad Dal
• 2 or 3 Lemons

Procedure:

1. Finely chop green chillis and ginger.
2. Pressure cook potatoes for 3 whistles.
3. Once the cooker cools down put the potatoes in colander to cool.
4. Remove the skin of the potatoes and slightly mash them.
5. Let some potatoes retain their shape.
6. Or we can make bite size pieces too.
7. Heat oil in a thick bottom kadai, add chana dal and urad dal.
8. Once they start changing colour, add mustard seeds and cumin seeds
9. As the mustard seeds starts spluttering, add chopped ginger and green chillis.
10. Saute them well, add turmeric powder and asafoetida.
11. Add mashed or cut potatoes.
12. Add salt and mix it well.
13. Switch off the flame and add lemon juice of 2 or 3 lemons.
14. Add lemon juice depending on the juice extracted, the curry should not be too tangy.
15. Serve aloo upma curry with hot piping rice and a spoon of ghee.

Steam Dosa Recipe | How to make Steam Dosa | (Steamed Dosa)

Steam dosa recipe | how to make steam dosa | steamed dosa, is a soft and spongy dosa made with urad dal, rice and sagu or sabudana. Dosa is a typical south indian breakfast, you can find it easily. But steamed dosa or steam dosa is a bit different from regular dosa. Regular dosa is thin and crysp. Dosa is served with curry or any chutney of your choice. But whereas steam dosa is fluffy and soft. Thicker than set dosa. Steam dosa is served with jaggery syrup and any chuntey of our choice. To make a regular or traditional dosa we spread the batter all over the dosa tawa, but for steam dosa gently pour the batter and gently spread it. So that we can get thick dosa. Cover and cook, hence it is called steam dosa. Steam dosa has got another name also Chiranjeevi dosa, apparently steam dosa seems to be #chiranjeevi's (South indian movie star) favourite dosa too. I have another version of steam dosa also, but it is made with leftover rice.
Check out for breakfast recipes here:
Steam Dosa Plain Dosa
Rava Dosa
Davanagere Benne Dosa
Poha Dosa

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Steam Dosa Recipe | How to make Steam Dosa | (Steamed Dosa)
Author: Sailaja Angara
Preparation Time: 5H
Cooking time: 10M
Servings: 14 Dosas

Steam Dosa | Steamed Dosa | Kal Dosa | South Indian breakfast recipe

Ingredients:

• 1 Cup Rice/Idli Rice
• 1/2 Cup Urad Dal
• 1/2 Cup Sago/Sabudana
• 2 Tbsp Toor Dal/KandiPappu
• 1 Tsp Fenugreek Seeds
• 1/2 Tsp Rock Salt
• Salt to Taste

Procedure:

1. In a big mixing bowl, take rice and urad dal, toor dal, fenugreek seeds.
2. Wash them thoroughly under running water.
3. Soak them for 4 to 5 hours.
4. Soak sabudana separately in another mixing bowl for 4 to 5 hours.
5. Grind all of them together to make smooth batter.
6. While grinding add rock salt.
7. Transfer this batter into a bowl.
8. The batter should be little thick.
9. Let the batter rest for 8 to 10 hours to get fermented.
10. After 10 hours of fermenting the batter would be fluffy and doubled in volume.
11. Add salt and mix it gently.
12. Heat dosa tawa, pour a ladle full of dosa batter.
13. Spread it gently, cover and cook.
14. Cook for 5 minutes or till the upper part the dosa cooked completley.
15. You would see the moisture on top of the batter dries up and the dosa also have lot of holes on it.
16. This is the indication that the dosa is cooked completely.
17. Transfer the dosa on to serving plate.
18. Need not cook the other side.
19. Serve steam dosa or steamed dosa with jaggery syrup and onion chutney.

Soya Chunks Curry Recipe | How to make Soya Chunks Curry | (side dish for roti)

Hi friends, thank you all for visiting my website and @EATeasuvegrecipes youtube channel. Today's recipe is soya chunks curry. A best side dish for roti. Soya chunks are also called meal maker, soya nuggets, soya balls. Soya chunks are full fledged protein rich food. Soya chunks are made from defatted soy flour product. It is quick to cook and protein food. We can include soy chunks in any food that we love. Meal maker or soya chunks promotes heart health and helps in weight loss too. And also they help in regulating harmonal imbalances in women. I already have posted one variety of soy chunks curry in the website. But this is made in a different way, a gravy variety.
Check out for other curry recipes for roti or chapati:
Meal Maker Curry
Cauliflower Curry
Shahi Paneer
Paneer Butter Masala
Palak Paneer
Lauki Kofta Curry

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Soya Chunks Curry Recipe | How to make Soya Chunks Curry | (side dish for roti)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 20M
Servings: 6 people

Soya chunks curry is an Indian dish which can be served with roti or chapati.

Ingredients:

• 2 Cups Soya Chinks
• 4 Onions
• 4 Tomatoes
• Salt to Taste
• 3" Long Ginger
• 5 to 7 Garlic
• 1 Tsp Red Chilli Powder
• 1 Tsp coriander Powder
• 1/4 Tsp Garam Masala
• 1/4 Tsp Turmeric Powder
• 3 Tbsp Oil
• 1/4 Tsp Cumin Seeds

Procedure:

1. Chop onions and tomatoes.
2. Chop ginger and garlic.
3. In a thick bottomed sauce pan add water and salt.
4. Bring the water to rolling boil, add soya chunks into it.
5. Let the soya chunks cook in boiling water for about 5 minutes or until they are soft.
6. As they softens strain them and drain excess water. Keep them aside.
7. Heat 1 tbsp oil in a kadai, add half portion of chopped onion and saute them till they are translucent.
8. Add very little(a pinch) salt to quicker the process.
9. Once the onions softens add half portion of chopped tomatoes.
10. Saute them also till they turn mushy.
11. Allow these onion tomato mixture to cool completley.
12. In a blender jar, add sauteed tomato and onion, make a smooth paste.
13. Again heat oil in the same kadai, add cumin seeds.
14. When start spluttering add remaining portion of chopped onion.
15. Fry them till they turn soft.
16. Add remaining chopped tomatoes too and fry them till they turn mushy.
17. Add chopped ginger and garlic also. Fry them too.
18. Add salt, turmeric powder, coriander powder and red chilli powder.
19. Saute them till the oil separates.
20. Add tomato and onion puree. Mix it well.
21. Allow them to cook for 2 to 3 minutes.
22. Add boiled soya chunks too and mix them well.
23. Add 1/2 cup water and mix well.
24. Allow the curry to cook for another 5 minutes on a low flame.
25. The curry should be little watery only.
26. Serve soya chunks curry with chapati.

Goru Chikkudukaya Curry Recipe | How to make Goru Chikkudukaya Curry | (Cluster Beans curry Recipe)

Hi friends, thanks to you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is goru chikkudukaya curry. Goru chikkudukaya or cluster beans as it is known as in English. Cluster beans or goru chikkudukaya are good for health. They are rich in fiber and a great source of protein, vitamins, minerals, antioxidants, and phytonutrients. They contain vitamins A, B1, B2, C, E, and K, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, and fiber. They also contain antioxidants, which protect against cancer and heart disease.
We can make different variety curries with goru chikkudukaya. This variety is very simple and no onion and no garlic version of cluster beans curry. Goru chikkudukaya with coconut gives a nice mild taste. We have to use freshly grated coconut to get the proper taste of it.
Check out for other curry recipes here:
Goru chikkudukaya curry
Gawarphali Curry
Thotakura Vadiyalu Curry
Banana Stem Curry
Thotakura Undalu
Chow Chow Curry

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Goru Chikkudukaya Curry Recipe | How to make Goru Chikkudukaya Curry | (Cluster Beans curry Recipe)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6

Goru chikkudukaya curry - Another best accompaniment for rice.

Ingredients:

• 250 Grams Goru chikkudukaya/gawar phali/ cluster beans
• 1 Cup Fresh Coconut
• 2 to 4 Green chillis
• 1 tbsp Oil
• 1 Tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Chana dal
• 1 tsp Urad Dal
• 2 Red Chillis
• 5 to 7 Curry Leaves
• 1/4 Tsp Asafoetida
• 1 Tsp Turmeric Powder

Procedure:

1. Chop goru chikkudu kayalu into 1" long each.
2. In a pressure cooker add goru chikkudu, salt and turmeric powder and little water.
3. Pressure cook goru chikkudukaya for 2 to 3 whistles.
4. Cool and drain excess water.
5. Gently hand press them to soften them.
6. Heat oil in a thick bottomed pan, add urad dal and chana dal.
7. When the dals started changing colours, add mustard seeds and cumin seeds.
8. As they start spluttering add curry leaves and goru chikkudu.
9. Saute them for a while, add salt and turmeric powder.
10. Allow the gawar phali to cook for a while.
11. In a blender jar add green chillis and fresh coconut flesh.
12. Grin it into a coarse paste.
13. Add it to the above curry and combine it well.
14. Serve goru chikkukaya curry with hot piping rice.

Tomato Rice Recipe | How to make Tomato Rice | (lunch box ideas)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is tomato rice. I already published tomato rice recipe but this one is simple and quick tomato rice recipe. Tomato rice recipe can be served in lunch box. To prepare this quick tomato rice recipe we need not soak rice and grind tomatoes. In this method cook tomatoes and spices together and add cooked rice to it. We can use leftover rice also to make this tomato rice.
Check out for other simple rice recipes for lunch box ideas:
Jeera Rice
Cabbage Rice
Veg Pulao
Garlic Rice
Methi Pulao

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Tomato Rice Recipe | How to make Tomato Rice | (lunch box ideas)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 25M
Servings: 4 People

Tomato rice -- quick and instant rice recipe for kids lunch box.

Ingredients:

• 1 and 1/2 Cup Rice
• 2 Medium Onions
• 6 Medium Tomatoes
• Salt to Taste
• 1 Tsp Coriander Powder
• 1/2 Tbsp Red Chilli Powder
• 1 Tsp Garam Masala
• 2 Tbsp Oil
• 2 Tbsp Ghee
• 2 Green Chillis
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 2 Red Chillis
• 1" Long Cinnamon Stick
• 3 to 4 cloves
• 1 Tsp Ginger Garlic Paste
• 1 Tbsp Coriander Leaves
• 1 Tbsp Green Peas(optional)

Procedure:

1. Pressure cook rice for 3 whistles with 2:1 ratio rice and water.
2. Cool the rice till we prepare the tomato ready.
3. Chop onion and tomatoes.
4. Slit green chillis.
5. In a thick bottomed pan heat oil and ghee.
6. Add mustard seeds and cumin seeds.
7. As they start spluttering add chillis and cinnamon stick and cloves.
8. Saute them for a minute.
9. Add chopped onions and fry them till they turn translucent.
10. Saute them till the onions become soft, add ginger garlic paste.
11. And fry it till the raw smell goes off.
12. Add chopped tomatoes too, and saute them till they turn mushy.
13. Add salt, turmeric powder, coriander powder, garam masala and red chilli powder, one after the other.
14. Let the masalas combine well with tomatoes.
15. Add green peas (if adding). Cook them in low flame.
16. Once the moisture in tomatoes drains, add cooked rice and mix it well.
17. Let the masalas and other flavours mixes with rice.
18. Allow this to cook for another 5 minutes.
19. Season tomato rice with finely chopped coriander leaves.
20. Serve tomato rice with onion thair chutney or as it is.

Vankaya Tomato Curry Recipe | How to make Vankaya Tomato Curry | (simple brinjal curry for rice)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is brinjal tomato curry. Vankaya or brinjal is a very simple curry recipe. It is the best accompaniment for rice and roti. I learned this recipe from my mother-in-law. We use a special spice powder for this curry. I would stock Guntur sambar karam specially for this curry. Of course I use sambar karam powder in Andhra Pappu charu also. The spicy taste of the masala gives a nice aroma and flavour to the curry.
Check out for other brinjal recipes:
Baingan Masala Curry
Brinjal Potato Curry
Brinjal Milk Curry
Vankaya Kothimir Karam
Brinjal Tomato Curry

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Brinjal Tomato Curry Recipe | How to make Brinjal Tomato Curry | (simple brinjal curry for rice)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 15M
Servings: 6 people

vankaya Tomato curry - simple and easy curry recipe for rice and roti alike.

Ingredients:

• 5 to 7 Brinjal/Vankaya
• 1 Tomato
• 1 Onion
• Salt to Taste
• 1 Tsp Turmeric Powder
• 1/2 Tsp Red Chilli Powder
• 1 Tsp Guntur Sambar Karam
• 4 to 6 Curry Leaves
• 2 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 2 Red Chilli

Procedure:

1. Cut vankaya/brinjal into lengthwise and keep them in water to avoid decolouring.
2. chop onions and tomatoes.
3. Heat oil in a kadai, add mustard seeds and cumin seeds.
4. When they start spluttering add dry red chilli pieces and curry leaves.
5. Add onions and saute till they are soft.
6. Add tomatoes and cook till they become soft and mushy.
7. Add brinjal and combine them well.
8. Add salt and turmeric powder.
9. Add little water and cover to cook.
10. Place the lid close to the veggies. So that the brinjal cooks very fast.
11. Once the brinjal become soft and mushy, add red chilli powder and guntur sambar powder too.
12. Mix them well and allow the curry to cook for another 5 minutes.
13. Serve vankaya tomato curry with rice or roti.

Senaga Pappu Pachadi Recipe | How to make Senaga Pappu Pachadi | (Chana Dal Chutney)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Senaga pappu pachadi. Senaga pappu or chana dal or Bengal gram as we call it in English. Senaga pappu pachadi is another best accompaniment for rice. Fried in little ghee and added condiments gives the pachadi a nice spicy taste. At my house we prepare pachadis with dals like Kandi pachadi (toor dal pachadi), pesara pappu pachadi(Moon dal pachadi), and also I make pachadi with urad dal also but in that we add barbequed brinjal. All these ppachadis are best accompaniments for rice. When we do not have veggies these pachadis come in handy to serve with rice, preferably for dinners.
Check out for other pachadi recipes here:
Spring Onion Chutney
Raw Mango Til Chutney
Kandi Pachadi
Pesarapappu Pachadi
Chintakaya Pachadi

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Senaga Pappu Pachadi Recipe | How to make Senaga Pappu Pachadi | (Chana Dal Chutney)
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 5M
Servings: 6 People

Senaga pappu pachadi for rice.

Ingredients:

• 1/2 Cup Senaga pappu/Chana Dal
• 4 to 6 Red Chillis
• 1 Tsp Ghee/Clarified Butter
• Salt to Taste
• 5 to 7 Garlic

Procedure:

1. Heat ghee in a thick bottomed pan.
2. Add senaga pappu/chana dal and red chillis.
3. Roast them in low flame.
4. Till the dal turn into light golden brown.
5. Switch off the flame and keep it aside.
6. Do not burn the dal, as it gives a bitter tatse.
7. Allow the above fried dal to cool completely.
8. In a blender jar add fried dal, salt and garlic.
9. Adding little by little water grind the senaga pappu and red chillis into a smooth paste.
10. the pachadi should be thick and soft.
11. We do not add tadka to the senaga pappu pachadi. Interesting!!!
12. Serve senaga pappu pachadi along with rasam in hot piping rice and a spoonful of ghee.

Coconut Rice Recipe | How to make Coconut Rice | Coconut Masala Rice (Coconut Milk Rice)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Coconut rice. There are two varieties of coconut rice, one is rice cooked in the coconut milk. Another one is adding freshly grated coconut to the tadka and combining it with the rice. Here in this blog post I am sharing coconut milk rice, i.e. rice cooked in coconut milk. The coconut rice recipe is another one pot meal, it can be made in pressure cooker or in electric cooker too. Coconut pulao or coconut rice is mild in taste and liked by kids too. Coconut rice recipe is also best for lunch box. It is another popular South Indian dish and can be found easily in weddings or gatherings too. Serve coconut rice with bagara baingan or Aloo kurma.
Check out other one pot lunch box meals here:
Veg Pulao
Baby Corn Rice
Jeera Rice
Palak Rice
Coconut Rice

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Coconut Rice Recipe | How to make Coconut Rice | Coconut Masala Rice (Coconut Milk Rice)
Author: Sailaja Angara
Preparation Time: 20 M
Cooking time: 20M
Servings: 6 people

Coconut rice -- simple and easy one pot meal for kids lunch box.

Ingredients:

• 2 and 1/2 Cup Rice
• 2 Cup Coconut
• 1 tbsp Ghee
• 2 Tbsp Oil
• 3" Long Ginger
• 6 to 8 Garlic
• Salt to Taste
• 1 Tbsp Shahi Jeera
• 3 to 5 Cloves
• 3 to 5" Cinnamon Stick
• 1 Bay Leaf
• 3 to 5 Green Chillis

Procedure:

1. Soak rice for half an hour.
2. Slit green chillis and slice onions.
3. Chop fresh coconut flesh.
4. In a blender jar add ginger, garlic and chopped fresh coconut.
5. Grind it into a smooth paste by adding little water.
6. Sieve the grounded coconut paste and extract thick coconut milk.
7. In a pressure cooker or in an electric cooker, heat oil and ghee.
8. As the oil and ghee heated enough, add shahi jeera, cloves and cinnamon stick.
9. Allow them to splutter. Add slit green chillis and bay leaf.
10. Saute it for a minute.
11. Drain excess water from the soaked rice.
12. Add the rice and fry it for a minute.
13. Add extracted coconut milk into the rice.
14. For 1 Cup rice add 2 cups of coconut milk.
15. If the extracted milk is not suffiecient enough, then we can add water.
16. Add salt and mix it well.
17. If using pressure cooker, cook the rice for 3 whistles. Or if using electric cooker, cook till it changes to warm.
18. Before serving the rice, add ghee and oil and mix it well.
19. Serve coconut rice recipw with bhagara baingan or aloo kurma. Or any spicy curry of your choice.

Methi Leaves Pachadi Recipe | How to make Methi Leaves Pachadi | (Side Dish for Rice)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is methi leaves pachadi. Methi leaves or fenugreek leaves are good for health. Fenugreek leaves are good for skin health and hair health. They help in controlling cholesterol too. We can prepare different varieties with fenugreek leaves like, pappu, paratha, and rice etc. Methi leaves pachadi is a new recipe I learnt from my cousin. A very simple and easy recipe I found. Methi leaves pachadi recipe is another best accompaniment for rice.
Check out for other methi leaves recipes here:
Methi Paratha
Methi Pulao
Methi Chaman
Methi Besan
Menthikura Pappu
Methi Thepla

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Methi Leaves Pachadi Recipe | How to make Methi Leaves Pachadi | (Side Dish for Rice)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6 people

Menthi akula pachadi or methi leaves pachadi - A best accompaniment for rice.

Ingredients:

• 2 Cups Methi Leaves
• 1 Tbsp Sesame Seeds
• 1 Tsp Chana Dal
• 1 Tsp Urad Dal
• 1 Tsp Coriander Leaves
• 1/2 Tsp Cumin Seeds
• 5 to 7 Red Chillis
• 3 to 5 Green Chillis
• 1 Tomato
• 1/2 Tbsp Tamarind
• 1 Tsp Asafoetida
• 2 Tbsp Oil
• Salt to Taste
• 1 Tsp Turmeric Powder
• 1 Tsp Mustard Seeds
• 5 to 7 Curry Leaves

Procedure:

1. Separate methi leaves from the stems and wash under running water.
2. In a thick bottomed pan, Dry roast chana dal and urad dal.
3. When the dals start changing colour, add coriander seeds and cumin seeds.
4. Add red chillis and roast all of them toghether for a minute.
5. Before switching off the flame add sesame seeds and roast them also for a minute.
6. Once the sesame seeds starts crackling, keep them aside to cool.
7. Heat oil in the pan, add green chillis and washed methi leaves.
8. Saute them till the leaves soften.
9. Add chopped tomato and tamarind.
10. Add salt and turmeric powder also.
11. Saute it till the tomatoes also become soft.
12. Once all of them cooked well, keep them aside to cool.
13. In a blender jar add all the above roasted masalas to make a fine powder.
14. Add cooked methi leaves and tomatoes also and grind it to make pachadi.
15. Season it with tempering, heat oil, add mustard seeds, red chillis splits and curry leaves.
16. Serve Methi leaves pachadi with hot piping rice and a spoonful of ghee.

Undrallu Recipe | How to make Undrallu | Kudumulu Recipe | (Vinayaka Chavithi Recipes)

Hi friends, Thank You for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Undrallu or kudumulu. Undrallu are offered to Lord Ganesh on Ganesh Chaturthi. Generally Ganesh chathurthi falls on the fourth day of Bhadrapada Masam of Telugu calendar. We have special dishes to offer on this day. Undrallu, Modak and Panasa buttalu are some of them. I prepare undrallu and if possible panasa buttalu (undrallu cooked in jackfruit leaves). As the leaves are rarely available in Hyderabad. Modak, though I am not perfect, will surely make them in my own style. They may be round or oval shape, but not as exact as modak shape. So sometimes I prefer to skip that too.
Coming to the recipe, it is made with rice rava. We can use store bought rava or else we can easily make rice rava at home also. Undrallu is a very easy recipe. We can serve undrallu for dinner on any given day too. Serve undrallu with tomato chutney and ginger chutney.
Check out for other festival offerings here:
Pulihora
Curd Rice
Mothichur Laddu
Boondi Ladoo
Chana Sundal
Semiya Payasam

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Undrallu Recipe | How to make Undrallu | Kudumulu Recipe | (Vinayaka Chavithi Recipes)
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 20 Mins
Servings: 30 Pieces

Undrallu made with rice rava.

Ingredients:

• 2 Cups Rice Rava
• 4 Cups Water
• 1 Tablespoon Oil
• 2 Green chillies
• 3" Long Ginger
• 1 Tablespoon Chana Dal/Bengal Gram
• 1 Tablespoon Moong Dal/Green Gram
• Salt to taste
• 1 Tablespoon Cumin Seeds

Procedure:

1. Chop green chillies, ginger
2. Heat oil in a thick bottomed pan. Add cumin seeds to it.
3. When they start spluttering, add chopped green chillies, ginger.
4. Immediately add chana dal, moong dal and water.
5. Add water according to rava's measurement, we should add 1:2 ration rava and water. Some times if the rava is thicker than usual, add one more cup of water.
6. Allow the water to boil and add salt.
7. When it comes to rolling boiling, stirring continuously add rice rava to it.
8. Mix it well so that no lumps were formed and allow this to cook.
9. Cook this in low flame till the rava cooks completely and we should be able to make laddu or round ball with it.
10. Remove from heat and allow this cool completely.
11. Wet your hands and make small round balls with the cooked rice rava mixture, place them in a wide plate or in idli moulds.
12. Heat idli steamer or pressure pan with little water in the bottom. Slowly place the idli moulds or wide plate in it.
13. Maintain a decent distance between each undrallu. If using idli steamer, then place the plates gently over each other. Do not use force.
14. Otherwise undrallu will crush, break and loose its shape while steaming
15. Steam them for 10 to 15 mins.
16. Cool and serve undrallu with tomato chutney or ginger chutney. Of course only after offering them to Lord Ganesh.