kalakkalsamayal

Take rice in a pressure cooker.
Wash twice and add 2 cups of water.
Close it with its lid and put weight on. Pressure cook on HIGH flame for a whistle.
Then reduce the flame to SIM & cook for 5 minutes.
Turn off the stove and wait till it runs out of steam.
Then open the pressure cooker and topple it upside down over a basin or wide mouthed vessel to transfer cooked rice.
Add 3 Tsp of Gingelly oil and gently stir by a long spoon.
Keep under a fan to cool down and also to separate cooked grains.


To Prepare powder :
Meanwhile heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Add black pepper and fry till it starts spluttering.
Transfer into a bowl. In the same kadai add 1/2 Tsp oil & coriander seed and roast till it gives out nice flavor.
Then add cumin, bengal gram & black gram and roast till they turn golden color.
Now add khus khus and flax seed.
When flax seed starts crackling transfer everything into the same bowl.
Finally add curry leaves and saute till they become crisp.
Transfer into the same bowl.
Allow to cool down.
Then coarsely grind them in a mixie. Set aside.

Tempering :
In the same kadai add 1 Tsp of oil.
Crackle mustard seed, red chilly and then add black gram split.
Next add bengal gram and groundnut.
Roast till lentils turn golden color.
Finally add curry leaves and stir for half a minute.
Now transfer tempering over the rice.

To Saute Brinjal :
In the same kadai add 2 Tsp of oil. Add brinjal pieces, turmeric powder and 1/4 Tsp of salt.
Stir well and close the kadai with a lid.
Cook on slow flame till brinjal pieces become soft.
Turn off stove and transfer sauteed brinjal over the rice.


Now add 2 - 3 Tsp of prepared powder, 1 Tsp of salt and 2 Tsp oil  over the rice.
Stir gently and check for salt and spiciness.
If required add some more prepared powder and salt. Mix well.


Tasty peppery Vangi bath is ready to relish.

Enjoy with Potato phata phat curry

or any spicy curry of your choice.



To pack in the Lunch box :

Completely cool down to room temperature and then transfer into a container with lid.



Here I packed the rice in a plantain leaf to retain its freshness and also to avoid rice to become dry.
Cut required size of plantain leaf from the tip.
Turn on the stove and heat the leaf over the flame for few seconds to make it easy to fold.
Now place the prepared rice at the center and then fold tightly.
Tie with a thick thread or rubber band.
Then pack with a newspaper or place inside a tiffin box.








You might also like to try

Coconut Drumstick leaf rice

Karuveppilai Rice

Kuthiraivaali Coriander Rice

Varagarisi Puliyodharai

Curd Rice [ Thayir Sadham ]

For other Rice Preparations

Rice Preparations

Ideas for dishes related to Lunch

Lunch Index

Variety of Dishes

Recipe Index

#CabbagePepperRice : I used to prepare #koottu or #Poriyal from #Cabbage. Recently I tried a mixed rice using cabbage. The taste of the rice was too good and can be included in our lunch box menu.

Ingredients :
1 Cup	Rice cooked
1/2 Cup	Cabbage, chop 1/2 inch squares
1 big size	Onion, slice lengthwise
1/4 cup	Capsicum chopped [ chop like cabbage ]
2 Tbsp	Carrot chopped nicely
1 Tsp	Ginger chopped nicely
1	Green chilly, slit lengthwise
1 Tsp	Black pepper crushed
1/2 Tsp	Cumin powder
1 Tsp	Cumin
3 Tsp	Gingelly oil
1/2 Tsp	Ghee [ optional ]
1/2 Tsp	Salt [ adjust ]

Coriander leaves to garnish.

Method :

#SweetIdiyappamWithSugar : If steam cooked plain idiyappam is ready then it is very easy to prepare a variety of mixed idiyappam. Generally lemon idiyappam, pulikachal idiyappam are made along with sweet idiyappam with either sugar or jaggery.
My daughter during her school days used to take lemon idiyappam or pulikachal idiyappam and sweet idiyappam in a double decker tiffin box. We have to be very careful while packing sweet idiyappam in the tiffin box for lunch as it might become soggy as time passes.
Now we will see the method of preparing sweet idiyappam and
Also the procedure to pack in a lunch box.

Ingredients :
1 cup	Plain Idiyappam
1/4 cup	Fresh coconut scrapings
1/2 Tsp	Cardamom powder
2 or 3 Tbsp	Sugar [ adjust ]
a pinch	salt
a drop	Ghee [ optional ]

Method :

#LemonIdiyappam #LemonRiceNoodles : Everyday for the past one week we have been hearing the harmful contents present in instant noodles through visual media as well as print media. Many state governments in India have banned the sale of instant noodles in the market and the company has also withdrawn its product from the shelves of the stores across India. So think.... Why should we harm ourselves by eating these food items which contain harmful minerals and taste enhancer that is allergic to many people.
We have our own version of noodles called #Idiyappam traditionally prepared from rice. It is also known by name #RiceSevai. We can call it #RiceNoodles in modern term.
We don't have to take rice to flour mill to grind the rice into flour. Nowadays rice flour is readily available in local shops and also in super markets.  Idiyappam is very easy to prepare at home. It only requires little care to prepare the dough for Idiyappam and takes very less time to steam cook them [ of course less than the time taken to steam cook idli ]. The steam cooked #ricenoodles [ Idiyappam ] can be stored in a bowl and can be relished with kadalai curry, kurma, or preparing lemon idiyappam, puli Idiyappam, etc.,...
To make mixed idiyappam, the plain idiyappam has to be cooled down to room temperature just the same way we do for mixed rice.
But the plain idiyappam would become dry if it is kept under the fan to cool down. So it needs some time to cool down on its own.
First the idiyappam is prepared and stored in a wide mouthed vessel or basin shaped vessel. Then the mixture for lemon idiyappam or puli idiyappam has to be prepared. Then divide the plain rice noodles to make different mixed idiyappams.
The mixture is added to the plain idiyappam along with gingelly oil. Then mixed well with hand without giving pressure to get mixed idiyappam.
Prepare Idiyappam following the recipe given in my earlier post.
Here comes the way to prepare the lemon mixture to mix with plain idiyappam.

Ingredients :
2 or 3 batches	Idiyappam
4 Tsp	Gingelly Oil [ Till/sesame oil ]
1 big size	Lemon [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/8 Tsp	Fenugreek seeds [ optional ]
1 Tsp	Black gram split [ urad dhall ]
2 Tsp	Bengal gram [ channa dhall ]
4 Tsp	Peanut [ Ground nut ]
2 or 3	Green chilly, chop nicely [ adjust ]
10 - 15	Curry leaves
3 Tsp	Coriander leaves chopped [ optional ]
2 Tsp	Carrot chopped nicely [ optional ]
Powders to add :
1/4 Tsp	Turmeric powder
1/2 Tsp	Cumin powder
1/4 Tsp	Red chilly powder [ adjust ]
1/4 Tsp	Asafoetida powder
2 Tsp	Salt [ adjust ]

Method :

#VenthayakeeraiChappathy or #MethyChappathy or #FenugreekLeafChappathy : Generally #venthayakeerai is used in the preparation of koottu [ lentil ] only. We all know green leafy vegetables are rich source of fiber, vitamins and minerals. So in order to consume #fenugreekleaves in a different way I have used it in the preparation of chappathy. Here comes the method of preparation.

Ingredients :
2 cups                                 Multi grain wheat flour or Whole wheat flour
1/8 cup                               Amaranth seeds cooked
1/4 Tsp                               Shajeera or Cumin seeds
1/4 Tsp                               Ajwain [ omam ]
1 pinch                               Asafoetida
3/4 Tsp                              Salt
1 cup                                 Venthaya keerai [ Fenugreek leaf ], chop nicely
1 Tsp                                 Oil [ I used gingelly oil ]

Enough oil to make chappathy.

Method :
Wash the venthaya keerai thoroughly in water two or three times.
Keep on a cutting board or colander to drain water.

Take all other ingredients in a wide mouthed vessel.
Add chopped venthaya keerai and enough water.
Knead into a tight dough.
Add a tsp of oil and knead until dough becomes soft.

Keep a tawa on a stove over medium flame.
Make roti using a rolling pin over a platform.
Put the rolled roti over the hot tawa.