Lunch box recipes /Coconut rice and Potato fry

Coconut Rice

Coconut is a wonderful vegetable that I love. It has lots of calcium and nutrition ,which is good for teeth and bones. It has good cholesterol too. Coconut is very versatile it can be used a flavor enhancer, a condiment like in chutneys or you make it the feature of your dish. Coconut when boiled for too long is not very healthy.
I used to buy frozen coconut .But I love the taste of fresh coconut. In a local store I found fresh coconuts, I brought one and grated it and stored it. Coconut Rice is a dish that we used to have during our school days. My husband loves this rice .Once in a while when I buy a fresh coconut I make this for him. My little one loves coconut in any from.

Check for other rice recipes like Tomato Pulav,Mint Pulav,Pongal

Preparation Time:10 min
Cooking Time:15 min.
Serves :2

Ingredients:

• 1/4 of small coconut(grated).
• 1 cup raw Rice.
• 3 green chilies.
• salt as required 
• oil for tempering.(coconut oil is optional)

To Temper:

• 1/2 tbsp Mustard seeds.
• 1/4 tbsp split Channa dal.
• A Pinch of hing.
• Little curry leaves powder/Few Curry leaves.

Method:

• Wash the rice and  pressure cook it with little oil and required water ( Add the exact amount of water)
• Cook for one whistle and reduce the flame and cook it for  another 4 min .
• Now switch off the stove and allow it to cool till the pressure releases.
• To a hot saute pan add 2 tbsp of oil/coconut oil and add mustard seeds to it.
• After the mustard seeds splutter add channa dal (let it change color ).

• Add green chilies ,hing and saute for a min.
• Add the grated coconut and saute it for a min or two.
• Now switch off the heat and add the cooled rice .

• Add required salt and mix them thoroughly.
• Coconut rice is ready.

Note:

• Rice should be at room temperature before you add it to coconut .
• You can add coconut oil for tempering which gives extra flavor.
• Dont cook the coconut too much when you add it saute pan.

Potato Fry

Preparation time:5 min.

Cooking time:20-25 min.

Serves:2-3 

Ingredients:

• 2 large potatoes(pressure cooked for 3 whistles)
• 1 small Onion.
• 1/2 country tomato.
• A pinch of turmeric.
• 1 garlic pod.
• 1/2 tsp chili powder
• 1/4 tsp Cumin powder.

To Temper:

• 1/2 tsp Mustard seeds
• 1/2 tsp urad dal.
• few curry leaves/ curry leaves powder.

Method:

• Pressure cook the potatoes for 2 -3 whistles until they are soft (not mushy)
• Cut them in to 1 inch pieces.
• Cut the onions and tomatoes in to small pieces as well.
• Add oil to the heated tava and add the items "to temper".
• Add onions,garlic and saute them until onions are translucent.
• Add tomatoes and cook them thorough.

• Add chili powder,cumin powder and turmeric and saute till the raw smell of the masala subsides.
• Add little water and add required salt.
• After the water  boiles and reduce in quantity add the cooked cut potatoes.

• Cover them with a lid and cook for another 5 -8 min until the potatoes absorb all the masalas.
• Potatoes should be coated and it should not have any water.

• Potato fry is ready..
• Enjoy your lunch.

Note:

• If the potatoes are not cooked allow them to cook before you add it to masala.
• Potato fry should be dry . So cook the fry until it absorbs all the water.

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