Yum! Yum! Yum!

will be back with another easy recipe

keep smiling until then

-Mythreyi

Today I am brining a perfect recipe for your Lunchbox, that can keep good use of your left over rice and excess coriander (Cilantro) leaves at hand. Usually in states you get 3 or 4 packs of Cilantro bunch for a dollar at India Stores, and with out any hesitance i buy all the 3 or 4 bunches that comes. Then at home, at least half goes waste as it goes bad beyond 7 to 10 days. Now this recipe rescues your excess Cilantro and that results in wonderful lunchbox recipe as well. Here is the Coriander Recipe, Njoy!





Ingredients:
Rice - 2 cups (uncooked basmati rice) or ( 4 cups cooked rice)
Coriander Leaves - Cilantro Bunch - 1
Oil - 2 Tbsp
Ghee - 1 Tbsp ( or Butter)
Clove - 2
Cardamom - 1
Cinnamon - 3
Shazeera - 1 tsp
Onion - 1 medium
Green Chili - 3 to 4
Mint Leaves - 10
Salt - 2 tsp ( per your taste)
Lime Juice - 2 tsp
Cashew Nuts - 5 to 6 Whole (Optional)

Preparation:

• If you are using left over rice, break it apart to make sure each grain is separate and microwave it for 1 min. 
• Cook 2 cups Basmati Rice with 3.5 cups water until each grain is separate and cooked fully, spread cooked rice in a wide plate. 
• Wash Cilantro, drain and chop roughly and grind to smooth paste adding some water in mixie grinder or blender. 
• Chop Onions into thinly slices. Chop green chilies length wise into thin slices.

Method:

1. Heat non-stick pan, add Oil, followed by Ghee or butter. Once butter melts, add Clove, Cinnamon, Cardamom and Shazeera. Saute spices for  2 min, allowing oil to get flavored. 
2. Now add thinly sliced onion to pan, and saute until onion is soft and caramelized. Add green chili slices, followed by chopped mint leaves. Add 1 tsp salt and mix well. 
3. Add Cashew nuts now if you are using; and Add Cilantro paste to pan and mix with onion and spices. 
4. Add cooked rice to pan and mix with cilantro paste, fold rice up and down until it is coated with green paste. Add 1 tsp salt to rice and mix gently. Add lime juice to rice and coat well. 
5. By now the rice gets bright green color and looks beautiful. Now taste and adjust any salt or seasoning. 
6. Switch off the stove, top with few cilantro springs, leave on stove for 5 min, then transfer to serving bowl and serve immediately with cool cucumber or onion raita. 

Check out other Green Recipes:

• Dil Flavored Green Rice
• Mint Herbed Rice
• Poblano Pepper Cilantro Rice

Will be back another variety and/or lunchbox recipe,
until then take care and Stay Happy!
Keep Smiling and Spread the Joy!
-Mythreyi

My daughter loves Rotisserie Chicken, when she tags along with me for a grocery trip at Sprouts, she insists me to buy the Rotisserie Chicken. Though we enjoy the Rotisserie Chicken as a family,  we won't be able to finish the whole bird in one shot, kids don't show interest to eat it in second meal. So i convert the left over Rotisserie Chicken into Masala Rice, that does magic at the dinner table in this new Avatar! Since the rotisserie chicken is so tender and soft, it adds very nice flavor to Rice, and a touch of masala spices makes it zesty and delicious. I call it Win-Win recipe, here is the recipe, Enjoy!

Rotisserie Chicken Masala Rice

Ingredients:
Rotisserie Chicken - 2 Cups (pull apart chicken pieces with bones)
Cooked Basmati Rice - 3 Cups
Veggies - 1 Cup (frozen, optional)
Onion - 1 medium
Green Chili - 2 medium
Oil - 2 tbsp
Crushed Red Pepper - 1 tsp
Masala Spices -  (Cinnamon, Clove, Star Anice, Shazeera, Bay leave)
Salt - 1 tsp (according to your taste)
Biryani Masala Powder - 2 tsp

Preparatory Steps:

• Chop Onion and Green Chili length wise. Thaw veggies and microwave for 1 to 2 min.
• If you are using left over cooked rice, crumble the rice in a wide plate, until each grain gets separated from each other with no lumps. 

Method:

1. Heat Wide Pan on stove, add Oil. Once Oil is hot, add Masala Spices, followed by crushed red pepper. Saute for 1 min, so that oil gets infused with spices. Add onion and green chili slices to pan and mix with spices, saute for 2 min. 
2. Add chicken to pan and mix gently until it is coated with spices. If you are adding mixed veggie add to pan now and saute with chicken and spices.
3. Add salt and Biryani Masala to pan and mix with chicken and veggies.
4. Add cooked rice to pan and mix gently up side down until rice is combined with chicken and spices. 
5. Simmer for 3 to 5 min in low heat. Taste and adjust salt as needed. 
6. Top with chopped mint or coriander leaves and switch off the stove. Serve warm immediately  and enjoy this fusion chicken rice as it is!

1. Heat wide non-stick pan or wok on the stove, add Oil to it. Once the oil is hot, add chopped onion and green chili and saute them for 2 min. 
2. Add chopped ginger and minced garlic and give a quick stir. Add dark soy sauce to the pan and mix with oil and onions. 
3. Add chopped broccoli and mushroom slices to the pan and mix well with onions and seasonings. On medium heat keep on stirring until the vegetables become tender and soft. Now add Sriracha Hot Sauce to the veggie and coat well and cook for 2 min.
4. Now add left over cooked rice to the Pan and mix it with all the veggies. On high heat keep on stirring the rice with out touching to the bottom of the pan.
5. Now add salt and black pepper to rice and give another quick stir until everything is combined. 
6. Taste and adjust all the seasonings accordingly, switch off the stove and garnish with Spring Onions or Cilantro. Serve hot immediately, top with boiled egg halves for a complete protein rich meal. 

Pack in Lunchbox!

Will be back with another fusion recipe,
Happy Cooking until then!
-Mythreyi

When I overloaded my kitchen with Sweet Corn recently this spicy fusion rice dish happened to put the good use for left over rice and which in turn did some magic in Lunch Box! This recipe is totally made up by me, if you want to alter some ingredients, veggies and method, feel free to do that! Here is my version!

Spicy Mushroom Sweet Corn Rice

Ingredients:
Mushroom - 1 cup
Sweet Corn - 1 cup
Left Over Rice - 2 cups
Onion - 1/3 cup ( chopped)
Oil - 1 Tbsp
salt - 1 tsp
Coriander Powder - 1/2 tsp

Spicy Paste:
Red Chili - 4
Cilantro - 1/2 cup

Preparatory Steps:
Grind Red Chili and Cilantro in small mixie grinder into smooth paste.

Method:

1. Heat non-stick pan, add Oil to it. Once the oil is hot, add chopped onions to the pan. Sauté for 2 min until onions become translucent.
2. Add chopped Mushroom to the pan and stir fry for 2 min until you notice mushrooms get wilted. Then add Sweet Corn and fry along with Onion and Mushroom. Add salt and coriander powder to the pan and coat vegetables well. Now add prepared Red Chili and Cilantro paste to the pan and combine well until all the veggies are coated. 
3. Add Rice to the pan and gently fold it up side down until rice is well combined with veggies and spices. Stir-Fry on high for 3 to 4 min, until rice starts getting browned. Taste and adjust any salt and seasonings at this point. Switch off the Stove and Serve immediately or pack in lunch box.

Take a close peek! Yum!

Perfect for Lunch Box!

Here are some related Categories:

Lunch Box Recipes   OR  Variety Rice Dishes

Another complete look!

will be back with another interesting fusion rice recipe,
stay tuned until then, Happy Cooking!
-Mythreyi

Today I am bringing a traditional and simple recipe 'Perugu Charu' that is coming from my grand mother's kitchen. For me there are some dishes, how much ever simple is the recipe, when our grand mother makes it becomes special with unique taste. I have tried those recipes several times but couldn't conquer that taste. Later I understood that the deliciousness comes from the secret ingredients they add called love, affection and patience. Another interesting thing about this recipe is, this is made with left over Yogurt...I have listed several Leftover Recipes, but this is the first one with Leftover Yogurt. Here revealing my grand mother's recipe... Njoy!

p.s: Hoping my grand kids will cherish my recipes one day.....Gheez, how far into future I am thinking ... :-)

Perugu Charu

Ingredients:
Sour Curd or Dahi - 1 Cup
Onion - 1 medium
green chili - 2
Red Chili - 1
Oil -  1 Tbsp
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric Powder - 1/2 tsp
salt - 1/2 tsp ( or according to taste)
Curry Leaves - 5

Method:

1. Heat the Oil in the Kadai or Non stick pan. Add Red Chili, Urad Dal, Chana Dal and let them saute for 1 min until they turn into light brown color. 
2. Add cumin seeds, mustard seeds. Once the mustard seeds starts spluttering, add curry leaves and chopped green chili. Give a quick stir for 1 min. 
3. Add Chopped Onion and saute them for 1 min, then add the turmeric powder. Stir fry the onions for 2 to 3 min. Don't fry too much, to leave the Husky Texture in Onions. Add salt to the onions saute for 1 more min. 
4. Take a medium bowl and add the curd to it mix it gently with spoon to make sure any lumps removed making the curd soft. 
5. Switch off the stove and add the tempering and onion mixture to the Curd Bowl. Mix it well and let it sit for 30 min  before serving. Onions along with spices should sink in with curd to get all the flavors spread in the dish. Serve with White Rice or serve as a side for Aloo Paratha.

Curried Yogurt

Told you all, the recipe is simple...but taste is unique when my Grand Ma makes it. Have Fun!

will be back with one more recipe
until then keep cooking
-Mythreyi

Kung Pao chicken is one spicy stir-fry and flavorful dish on Authentic Chinese Menu. If you are a spicy lover and haven't tried this yet, I suggest trying next time on your visit to Chinese Restaurant. Red Chilies and Peanuts are the main ingredients in this dish that gives the special touch and unique flavor. So today the morning rush made me to come up with this new rice dish with the touch of Kung -Pao recipe flavors. I call it two birds no no actually 3 birds for one shot....:-)! This Superb recipe, Leftover Rice Make Over and Magic in the Lunch Box for Hubby... You want to give it a Shot too, Here is the recipe!

Kung - pao Chicken fried Rice

Ingredients:
Cooked Rice - 1 cup
Chicken saute - 1/3 cup
Mixed Veg - 1/3 cup (frozen)
Bell Pepper - 1/2 ( Red or Green)
Red Chili - 3 ( whole)
Pea Nuts - 1 Tbsp ( peeled)
Soy sauce - 1 tsp
Red Chili Sauce - 1 tsp
green chili vinegar - 1/2 tsp
salt - 1/2 tsp
black pepper - 1/4 tsp
Oil - 1 Tbsp
Spring Onions - for garnish

Preparatory Steps:

• Chicken Saute: Coat the chicken breast with some salt, black pepper, cayenne pepper and run with some garlic. Leave it in bowl covered with a lid for 15 min. Heat the Non -stick pan and 1 tsp of oil, add the marinated chicken to the pan. Saute until the chicken is well cooked and cut into small pieces with spatula and test the tenderness. it lasts for 2 days in the refrigerator.  (Usually I save this for 2 days and add it to Fried Rice or Noodles, or serve as a evening protein snack for kiddos)
• Thaw the mixed veg in microwave for 1 min. 

Method:

1. Heat the non stick pan ( or wok)  add the oil. Once the Oil is hot add the whole red chilies.
2. Add soy sauce and half of Red Chili sauce to the oil ( to sink the spicy flavor into oil). Add the mixed veg to the pan, and stir fry for 2 min. Add the Red Bell Pepper cubes and Chicken Saute. 
3. Add salt, black pepper and red chili sauce, green chili vinegar keep stir-frying until the veggies and chicken is well coated with sauces. Add Rice to the pan and give it a quick stir, until the rice is separate with no lumps and mixed with veggies and chicken.
4. Taste and adjust all the seasonings and add chopped ( or crush the peanuts in mortar roughly) peanuts on top to the pan. 
5. Mix well with rice and take it off from heat and garnish with some spring onions or chives. 

Sending this recipe to Julie's Flavors of Cuisines - Chinese Event. Check out here the piled up yummy Chinese dishes.

will be back with one more new recipe...
-Mythreyi

As I have bought lots of broccoli from Sprouts last week, and now I am trying to use all of it before it gets bad. Mostly I use Broccoli in Omelets and love that combination. As my kiddos have eaten lot egg things in their breakfast this week, I want to put my broccoli to a different use. Then i remembered reading lot of recipes about Broccoli Rice casserole. As I have some left over rice also, that sounded perfect. But I wanted to make it more colorful by adding some more vegetables. so here comes my twist for to the routine casserole recipe, Broccoli, Squash, Carrot Cheese Rice. I have cooked this on the stove (didn't use oven for this, usually casseroles are cooked in oven) and hence this is not a casserole.


Ingredients:
Cooked White Rice - 1 Cup
Broccoli - 1/2 cup
Yellow Squash  - 1 medium
Carrot - 1 medium
Garlic - 2 cloves
Oil - 1tsp
salt - 1/2 tsp
Pepper - 1/2 tsp
Cheese - 1/3 cup ( Taco Blend or American or Cheddar)
Cilantro or Chives - ( for Garnish or Optional)

Preparation:

1. Take a nonstick pan on the stove and add oil to it.
2. Once the Oil is hot add the minced garlic.
3. Then add the finely chopped broccoli. (Based on your kiddos age chop into right size, if they are too small mince them, or leave them small pieces, so that they will know the texture of vegetables)
4. Chop the Yellow Squash into small pieces
5. Peel the carrot and cut into small pieces
6. Add the vegetables to the pan and cook for 2 min on low.
7. Then add the salt and pepper and close the lid and cook for 2 min
8. Add the Rice to the pan and mix everything well.
9. Top with the cheese and once the cheese starts melting ( after 1 min), turn off the heat and mix everything well.
10. Transfer them to serving bowl or plate, let your little one say Yum! Yum!

Nutritional Info:
You are serving 1 serving of vegetables, carbohydrates and dairy with this recipe.

Hint:

• Garlic gives a very nice aroma to this rice
• If your kiddos don't mind the spiciness then you can add 1/4 tsp of curry powder also for more flavor.
• I always use Taco Blend Cheese or Four Cheese Mix which has orange, yellow and golden colors and also little spicy. You can use American Yellow Cheese or Cheddar Cheese.