There are days when you want your rice to have some colour, be full of goodies and not just plain-mixed with daal, sambar or gravy. A bit of garnish, some tempering, some frying, a dash of this or that can do the trick. It’s also about how you can revive leftover rice from last night into something tongue-tickling.
Here are recipes that also look good in your lunch box:
Heat oil in a pan. Add ½ tsp mustard seeds, ½ tsp each — urad dal, channa dal, 1 red chilli/ 2 green chillies and curry leaves. Mix 250gms cooked rice and go on stirring. Add a pinch of turmeric powder and 2 tbsp lime juice, and salt, as required.
Heat oil in a pan. Add ½ tsp mustard seeds, ½ tsp urad and channa dal, 1 broken red chilli, and curry leaves. Add 4 tbsp grated coconut, and stir till golden. Mix the cooked rice and salt. Stir for a few minutes. Turn off the flame.
Roast 3 tbsp white sesame seeds, 1 tbsp urad dal, 2 red chillies (broken), 3 pepper corns. Grind to a fine powder, heat oil in a pan and add mustard seeds and some sesame seeds. Immediately, mix the rice. Go on stirring after adding the masala powder and salt as required. Switch off flame.
Roast 3 tbsp tur dal, 1 tsp horsegram, 2 red chillies, 3 pepper corns, a pinch of hing. Grind to a fine powder. Heat oil in a pan and add mustard seeds, ½ tsp urad dal and curry leaves. Mix the cooked rice along with the masala powder. Go on stirring till ready.
Roast 1 tbsp each of urad dal, channa dal, 2 red chillies, 3 pepper corns, along with 1 cup cleaned curry leaves. Grind to a fine semi-paste. Mix hing and salt as required. In a tava, heat oil, add mustard seeds, ½ tsp urad dal and a pinch of hing. Mix the cooked rice and the masala powder. Go on stirring for a few minutes and switch off flame.
Roast 1tbsp coriander seeds, 3 red chillies, ½ tsp methi seeds. Grind these to a semi-paste along with lemon-sized tamarind. Then heat oil in a tava and add mustard seeds, ½ tsp each of urad and channa dal and a pinch of hing. Mix the masala paste and add the cooked rice. Go on stirring till ready.
Heat oil in a pan and add 1 cup pudina leaves along with 2 red chillies, 1 green chilli, a lemon-sized tamarind, and roast the mixture. Now remove from fire. Cool and grind to a semi-paste. Heat oil in a pan and add ½ tsp mustard seeds, ½ tsp urad dal. Mix the pudina paste along with the cooked rice, adding salt as required. Stir till ready to serve.
Roast 1 tbsp coriander seeds and 2 red chillies. Grind to a fine powder and add a pinch of hing and salt as required. Heat oil in a pan and add ½ tsp mustard seeds and ½ tsp urad dal. Mix one grated raw mango (grated from the totapuri variety) to it. Now add the cooked rice and go on stirring for a few mins. Switch off the flame.
Roast in little oil 1 tbsp each of urad dal, channa dal and 2 red chillies. Grind it to a fine powder along with 1 tbsp of separately roasted groundnuts. Then heat oil in a tava and add ½ tsp mustard seeds along with ½ tsp of urad dal. Add 2 tbsps of grated coconut and stir fry till golden. Add the cooked rice along with salt as required. Turn off flame.
Heat 1 tsp oil in a pan, add mustard seeds, 1 green and one red (broken) chilli, 1 small piece ginger (julienned). Add hing and coriander leaves to it. Pour over 1 cup beaten curd. Mix the cooked rice along with salt as required. Lastly add 2 tbsp milk (boiled and then cooled) to contain the sourness of the curd. Garnish it with grated carrot and cucumber.
Vegetable masala bhath
For the main masala powder: 1 stick cinnamon, 3 cloves, ½ tsp cumin seeds, 1 tsp coriander seeds, ½ tsp methi seeds, 2 red chillies, 1 tsp Bengal gram (to be ground to a fine powder).
a few pieces cashew nuts, 1 onion (diced), ½ tsp mustard seeds, a few curry leaves.
2 cups rice, ½ cup tur dal (to be cooked separately).
French beans (50g), peas (50g), carrot (50g), 2 potatoes
tamarind paste (1 lemon), desi ghee (1 tbsp), haldi powder and salt, khus khus (roasted), jaggery, 2 tbsp dry coconut grated.
Cook all the veggies (peel off the skin of the potato). Heat oil in a pan. Add onion, curry leaves and cooked veggies. Add the masala powder, cooked rice, tur dal, grated coconut, desi ghee, haldi powder and salt as required. Pour tamarind water. Keep the gas on medium flame. Cook well. Grind the roasted khus khus and jaggery. Mix this in the gravy. Then garnish with fried cashewnuts. Pour little ghee and til oil.