Скачать с ютуб 4 easy variety rice for your lunchbox | Variety Rice | Lunchbox Recipe | Easy Lunch Recipes | Cookd в хорошем качестве

4 easy variety rice for your lunchbox | Variety Rice | Lunchbox Recipe | Easy Lunch Recipes | Cookd

Tamarind Rice Recipe: Spice Powder: Urad dal - 1 tsp Chana Dal / Kadalaiparuppu - 1 tsp Fenugreek seeds - ½ tsp Black Peppercorns - 1 tsp Sesame Seeds - 1 tsp Red Chilli - 5 nos Asafoetida - 1 pinch Curry Leaves - 10 nos Tempering: Gingelly Oil - 1 tbsp Mustard Seeds - 1 tsp Turmeric Powder - ¼ tsp Curry Leaves - 5 nos Other Ingredients: Tamarind - ¼ Cup Water - 2 Cups Gingelly Oil - 3 tbsp Urad Dal - 2 tsp Chana Dal - 2 tsp Peanuts - ¼ Cup Red Chilli - 4 nos Salt - 2 tsp Assembling: Cooked Rice - 2 Cups Salt - If necessary Cooking Instructions: 1. Soak Tamarind in warm water for 10 mins and extract tamarind Juice. 2. In a pan dry roast the ingredients under spice powder and grind it into a fine powder. 3. Heat 3 tbsp of oil in a pan, add split urad dal, Bengal gram, peanuts, curry leaves, asafoetida and red chilli. Fry until the dal and peanuts turn golden brown. 4. Add tamarind juice and salt. Let this cook for 10 mins. 5. Add the spice powder to the cooking tamarind juice. 6. Reduce the flame to low and Keep stirring the pan to incorporate the spices in the tamarind juice. Once the paste thickens, remove the pan from heat. 7. In another pan, heat oil and add the tempering ingredients. 8. Once the tempering splutters, add the tempering to the puliodharai mix. Once the mix is cooled, we can store this in an airtight container. 9. To assemble the puliyodharai, take 2 cups of cooked rice, add sesame oil, little salt and some puliyodharai mix. Mix well, rest for 15 mins and serve. Coconut Rice Recipe: Rice - 1 Cup Water - 2 ½ Cups Coconut Oil - 1 tbsp Mustard Seeds - ¼ tsp Urad Dal - 1 tsp Chana Dal - 1 tsp Cashew - 10 nos Green Chilli (slit) - 1 no Dried Red Chilli - 1 no Curry Leaves - 10 nos Ginger (chopped) - ½ inch Grated Coconut - 1 ½ Cups Asafoetida (Hing) - ¼ tsp Salt - ¾ tsp Cooking Instructions: 1. Wash and soak the rice for 10 mins. 2. Add 2 ½ Cups of water, soaked rice in a Pressure Cooker and cook for 10 mins. Open the pressure cooker once the pressure settles on its own. Keep the cooked rice aside. 3. Heat coconut oil in a pan, add mustard seeds, urad dal, chana dal and let the mustard seeds splutter. 4. Add cashew nuts and fry till it turns golden brown. 5. Add green chilli, dried red chilli, curry leaves, ginger and saute for a minute. 6. Add the grated coconut, asafoetida, ¾ tsp of salt and mix well. 7. Add the cooked rice and saute it for a minute on high flame. 8. Remove from the heat and serve hot. Lemon Rice Recipe: Cooked Rice - 3 Cups Gingelly Oil - 2 tbsp Peanuts - 2 tbsp Mustard Seeds - ½ tsp Dried Red Chilli - 2 nos Split Urad Dal - ½ tsp Chana Dal - ½ tsp Green Chilli (chopped) - 1 tbsp Curry Leaves - 20 nos Asafoetida (Hing) - A Pinch Salt - 1 tsp Turmeric Powder - ¼ tsp Sugar - ¼ tsp Lemon Juice - 2 tbsp Coriander Leaves (chopped) - 1 tbsp Cooking Instructions: 1. In a pan, heat up 1 tbsp of gingelly oil and roast the peanuts on a medium flame for 1 minute. Remove them from the oil and set aside. 2. Add 1 tbsp of oil to the same pan and add mustard seeds. When the mustard seeds start to splutter, add the split urad dal, chana dal, dry red chilli and green chilli. Saute until the chana dal starts to turn golden brown. Add in the curry leaves, asafoetida, salt, and turmeric powder. 3. Add the cooked rice, lemon juice and sugar. Mix well. Taste and adjust the salt. 4. Add the roasted peanuts and coriander leaves. Mix well and turn off the heat. Cooking Tips: 1. This recipe is a delicious way of using up the leftover cooked rice. If you are cooking rice for this recipe, cook 1 cup of raw rice in 2 ½ cups of water. 2. You can substitute the Gingelly oil with any other oil, as per your preference. Tomato Rice Recipe: Rice - 1 Cup Water - 2 ½ Cups Ghee - 2 tbsp Mustard Seeds - ¼ tsp Fennel Seeds - ½ tsp Chana Dal - 1 tsp Split Urad Dal - 1 tsp Green Chilli (slit) - 2 nos Curry Leaves - 10 nos Onion (sliced) - 1 no Ginger Garlic Paste - 2 tsp Tomato (finely chopped) - 3 nos Turmeric Powder - ¼ tsp Red Chilli Powder - 1 tsp Kashmiri Red Chilli Powder - ½ tsp Asafoetida (Hing) - ¼ tsp Salt - ¾ tsp Coriander Leaves - 1 tbsp Cooking Instructions: 1. Wash and soak the rice for 10 mins. 2. In a Pressure Cooker, add water, soaked rice and pressure cook it for 10 mins. 3. Heat ghee in a kadai, add mustard seeds and let it splutter. 4. Add split urad dal, chana dal and saute for a minute. 5. Add fennel seeds, green chilli, curry leaves, ginger-garlic paste, onion and saute till it turns translucent. 6. Add tomato and saute for 2 mins. 7. Add turmeric powder, red chilli powder, Kashmiri red chilli powder, asafoetida, salt and saute till the masalas get cooked. 8. Add the cooked rice and mix well without breaking the rice. 9. Add coriander leaves, mix and remove from the heat. 10. Serve hot with onion raita/appalam. The Cookd App is now available for download at https://app.cookdtv.com/yv. From Step-by-step cooking to smart shopping lists, everything you need at one place.