I made this Mint Baby Potato Pulao for Yesterday's Lunch Box. I am trying to find out different variety rice recipes for my son as he just started to have lunch at school. We all liked this pulao and that made me to click pictures of my share of lunch to share it with you all.


It is very good to eat pudhina. as it is the best for our digestive system. Making kids eat pudhina is difficult. Kids will love to eat pudhina rice when done in this way. just add 1 or 1/2 green chilly, so that kids may not find this rice spicy.

Whenever my sister anu says, she fed her kid paruppu sadam, i used to think it as rice mixed with dal and ghee. When Sharmi blogged arisi paruppu sadam, i liked it much and was telling about it to my sis. then she told thats what she was feeding her kid often. she told the recipe in a flow. i straight went into the kitchen and made in minutes. Now i have prepared this several times. this is such a easy, pretty fast meal, which you can serve your kids wholeheartedly with lots of ghee.


I prefer to serve this sadam with egg poriyal or appalam. even potato roast will make a nice combination to this rice.

Heat a wide bottomed Pressure cooker, add oil or ghee, once it gets hot, start the tempering, add mustard and let it pop. then add split urad dal in medium flame, else it may get browned soon. add crushed garlic, green chilly, asafoetida powder and curry leaves.

Now add the onions and saute till it turns translucent. then add the chopped tomatoes and saute well, till they get soft and mashy. add 1/4 tsp of turmeric powder and 1/4 tsp of sambhar powder. mix all together.

Now add the soaked and drained rice and dal to the cooker, mix well with the onions. add 3 cups of water, and salt to taste. close the pressure cooker with its lid and put on the weight.

Let the pressure cooker whistle for at least 4 times in medium flame. switch off the flame. let the steam escape before opening the lid. Serve hot with a tsp of ghee and appalam or with any side dishes.

Notes:

You can omit mustard and urad dal and add cinnamon , bayleaf and cloves as tempering. it will be of a different taste. This is ideal for lunch boxes. so on a busy weekday, you can make this in minutes and pack for your kids.

Ingredients:

Chapati  - 3
Grated Carrot - 1/4 cup
Grated Cabbage - 1/4 cup
Green Chilli - 1 (finely chopped)
Soy flakes / granules - 1/8 cup
Onion - 1/2  (finely chopped)
Corriander Leaves - 1 tbsp (finely chopped)
Salt - as per taste
Oil - 1 tsp

Method:

In a cup of boiling water, add the soy granules & 1/4 tsp salt and let it soak in the hot water for about 10 minutes. then drain them and wash them with cold water at least twice. then squeeze the soy granules to let the water out and place the granules ready.

In a Pan, heat the oil, add finely chopped onion & green chilli slices. saute the onions till they turn translucent. then add grated carrot, cabbage and the soy flakes. mix them well. add salt to taste and just saute them for a minute or two, till the cabbage and carrot is done.

Garnish with finely chopped coriander leaves. you may add 1/2 tsp of lemon juice if you prefer.

 Have fresh chapati's, place the soy vegetable mixing towards a corner of the chapati and start rolling the chapati tightly. cut in the middle of the chapati roll with your kitchen scissor's.


This leads to WBB-SOY. Now Iam taking this to JFI-SOY, hosted by Sia of Monsoon Spice.