Lemon rice

Lemon rice is one of the most popular and often made rice in South India. It is easily made when you are in a hurry. This is one of the best tiffin box recipes and liked by everyone starting from kids to the older ones. It can be had with papad or chips. I like to have it with lemon pickle.


    Rice – 1 cup

   Lemon – 1

       Coriander – few

 For Seasoning

Mustard- 1 tsp

  Channa dhal-1 tsp

   Urad dhal-1 tsp

     Peanuts- 2 tbsp

     Curry leaves- few

Turmeric powder – 1/2 tsp

Salt –  to taste

 Oil – 1 tbsp


  • Pressure cook the rice and keep aside.
  • Extract juice from the lemon and remove the seeds.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add channa dhal, urad dhal, curry leaves and peanuts. Saute until they turn brown.
  • Then add the turmeric powder, salt and mix well.
  • Finally add the cooked rice and mix well. Donot mix too much with the spatula. The rice will become mushy.
  • Turn off the stove and add lemon juice. Add a tsp extra of lemon juice if you like sour taste.
  • Garnish with coriander and serve.


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Coriander rice

     Coriander is an essential ingredient in Indian cooking. They are used in garnishing almost all the recipes. Coriander rice is an easy, simple, quick and flavourful recipe that can be made with less ingredients. It is also a perfect tiffin box recipe and can be served with raitha or papad variety or chips.



        Rice – 1 cup

Water – 2 cups

Coriander – A bunch

 Ghee – 4 tbsp

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1


Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required


  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Star anise, Cinnamon, Cloves and saute until you feel their aroma.
  • Chop the coriander into small bits.
  • Grind the coriander with the above spices.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.
  • In a pressure cooker add some ghee, cumin seeds and the ground paste. Saute them for a minute.
  • Add the rice to pressure cooker and saute until light brown.
  • Now add water and mix with other ingredients.
  • Finally add salt and mix well.
  • Close the lid and pressure cook it.
  • You can feel the aroma of coriander rice all over your kitchen once the first whisle comes.
  • Serve it with raitha.
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Tricolour rice

Bell peppers are known for its attractive colour, taste and nutrients. They are rice in carotenoids, Vitamin-E and good anti-oxidants. Normally rice with pepper or bell pepper give them a mexican or spanish flavour. Mexican rice has to be marinated in onion-garlic gravy and other spices. Here I didn’t use onion and garlic. I used No onion no garlic sauce to give it a different flavour.  It is an easy, colourful and tasty rice that you can prepare it in a jiffy.


Rice – 1 cup

Red Bell pepper – 1

Yelllow Bell pepper – 1

Green Bell pepper – 1

Red chilli powder – 1 tsp

Garam masala powder – 2 tsp

Salt – To taste

No garlic no onion sauce – 2 tsp


For Seasoning

Oil – 1 tsp

Mustard seeds – 1 tsp

Cumin seeds -2 tsp

  • Pressure cook the rice and keep aside.
  • Cut the bell pepper into two and remove the stem and the seeds inside.
  • Now chop the bell pepper into small pieces.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add the cumin seeds and saute for a minute.
  • Add the red chilli powder,  garam masala powder and saute for half a minute. Take care that they donot turn black.
  • Now add the chopped bell pepper and saute for five minutes. They need to be half cooked. The colour of the bell pepper should remain the same.
  • Add salt, sauce and mix well.
  • Turn off the stove and add the cooked rice. Donot mix with the spatula. It will make the rice mushy.
  • Just toss the pan. It will blend the rice with bell pepper masala.
  • Colourful and tasty rice is ready.


Note : If you want the rice to be spicy use tomato sauce or chilli sauce instead of No onion no garlic sauce.

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Tomato rice

Tomato rice is a tangy and spice rice that suits for packing in the lunch ox. This will be the lunch for the school and college that amma and paati makes almost once in a week.  They both make different version of tomato rice. Paati makes a thick paste with tomato and onion that can be mixed with the rice and amma cooks the rice along with all the spices and tomato. This is patti’s version.



Tomato – 8

Onions – 3

Green chillies – 2

Cilantro – few

Curry leaves – few

Asafoetida – A pinch

Salt – A pinch

To grind

Channa dhal – 4 tsp

Coriander seeds – 1 tbsp

Urad dhal – 2 tsp

Red chillies – 2


For Seasoning

Mustard seeds – 1 tsp

Channa dhal – 1 tsp

Urad dhal – 1 tsp

Coriander seeds – 1 tsp

 Oil – 1 tbsp

  • Cut the tomatoes and mash it well.
  • Chop the onions into small pieces.
  • In a kadai, add oil and splutter the mustard seeds. Once they crack, add the channa dhal,urad dhal,  coriander seeds and saute until they turn golden brown.
  • Then add green chillies and onions, fry it till golden brown.
  • Add the mashed tomatoes and allow it to cook well.


  • When the raw smell of the tomatoes disappear, add turmeric powder, salt, Asafoetida and cook for two minutes.
  • then add the ground powder and mix well.
  • Finally garnish it with the curry leaves and cilantro.
  • The gravy should be thick like a paste.
  • Mix with the hot rice and serve hot. it is also one of the best tiffin box recipes.
  • It goes well with karuvadam/pappadam.
  • You can use this paste as a side dish for curd rice.


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Chambakka thoran rice

Chambakka, a bell shaped fruit that can be called with many names.We have this tree in our backyard. We got the sapling from one of our family friends. He makes garland out of this fruit. It blossoms in summer. The colour of the fruit varies from white to red. Though at first we were not able to find the name of the fruit, later we found that it is chambakka. I enjoy to see the tree with its red colour fruits. I spent a lot of time in taking snaps bacause it is a priceless moment that I didnot want to lose.  It has got a lot of medicinal properties.

Today I am going to make thoran out of it. Thoran is a keralite recipe.This popular and common dish is usually prepared to be eaten along with steamed rice. It is usually served as part of the sadya along with other dishes.


Chambakkas/Water Apples – 2 cups

Coconut – 1 cup

Green chillies – 3


For Seasoning

Mustard seeds – 1/2 tsp

Channa dhal – 1 tsp

Urad dhal – 1 tsp

Whole Red chilly – 2

Curry leaves a few

 Salt as required


  • Slice the fruits into two, deseed and remove the brown fibers. Then slice it lengthwise or chop it.
  • Heat oil in a pan and splutter mustard seeds. When mustard seeds crackle, add channa dhal, urad dhal add whole red chilly cut in to half. Then and curry leaves and fry for a few seconds.
  • To this add the sliced chambakka and salt. Mix everything well and cook in medium heat for five minute, stirring occasionally.
  • Meanwhile, prepare the coconut mixture. Grate coconut and ground with green chilies and a tinge of salt (do not add more salt here as you have already added while cooking chambakka).
  • Add this coconut mixture to the chambakka and cover it and cook in medium heat for five minute  stirring occasionally.
  • Open the lid and gently mix everything together and let it sit in low heat for a minute or two.
  • Now mix it with hot rice and have.
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