Methi Rice with Red Bell Pepper

An unbelievably easy rice recipe for kids school tiffin box using fenugreek / methi leaves and garnished with red bell pepper. It works well with left over rice and takes less than 5 minutes to cook thus retaining all the nutrients of the greens and bell pepper. Its a great way to get kids to eat their greens.

The sweetness of the red bell pepper balances the slight bitterness of the fenugreek leaves. These leaves are rich in iron, potassium and calcium whereas bell peppers are high in vitamin C. Vitamin C helps in the absorption of iron. 

Methi Rice with Red Bell Pepper

Cooked Rice: 2 cups (I used red boiled rice but any variety will do)
Fenugreek / Methi leaves: 1 bunch (picked, washed and chopped)
Coriander leaves: 2 tbsp chopped
Red Bell Pepper: 1 small finely diced
Canola / Vegetable Oil: 2 tsp
Cumin / Jeera: 1 tsp
Whole Dry Red Chili: 1
Turmeric Powder: a pinch
Salt: to taste
Ghee: 2 tsp

• Make sure the rice is not over cooked. If using left over, use fingers/ fork to separate the grains. 
• Heat oil in a wok / non stick pan and add the cumin seeds. When it splutters, break the dry chili into 2 and add it.
• Add all the chopped greens, salt and turmeric powder and saute for a minute. Once the greens are cooked in their own juices, add the rice.
• Combine well and check for seasoning. Pour the ghee over the rice and cook covered for a couple of minutes. Turn off heat.
• Now, add the red bell peppers, mix and keep the pan covered for a few minutes and serve. 

I served it with Chicken Kababs and Brown Beans fry. (Recipes & Pictures coming up soon)

Green Eggs with Rice

I am always thinking of ways to add spinach to Ovie's meals. Recently she was introduced to Dr. Seuss' 'Green Eggs & Ham' and was very fascinate  with the color of the eggs. So now I add spinach to all the egg dishes :-) How easy is that ....This is a quick and easy recipe and great for a lunch box.

Green Eggs with Rice 

Spinach: 1/2 bunch
Eggs : 2
Cooked Rice: 1/2 cup
Jeera/Cumin seeds: 1/2 tsp
Canola Oil: 2 tsp
Turmeric Powder: 1/4 tsp
Black pepper powder: 1/4 tsp
Sea Salt: to taste

1. Heat oil in a non-stick pan and add the cumin. When it splutters, add chopped spinach and all the other powders and saute until its cooked.
 2. Whisk eggs in a bowl with salt and add to the spinach and scramble it.
3. Add the rice (preferably cold/leftover rice)before the egg is well done. Combine well. Check for seasoning.
4. Remove from heat and serve hot.

Egg Tomato Rice

This Indian recipe is a meal by itself and great for the school lunch box.
The other day I had a bowl full of left over rice in the fridge. Did'nt feel like making the very popular Fried Rice that Ovie just loooooooooooooves. I convinced her to try a new 'Red' color fried rice and it was an instant hit. My husband also loved it (I mixed his portion with tons of chopped green chilies for his lunch box)so much that I even received a very 'rare' phone call from office!!!!!
This is like a One Pot Meal...its got carbohydrate, protein from the egg, Vitamin C from tomatoes.

Serves: 2

Long Grain Rice: 1 cup (I used Kollam)
Refined Oil: 2 tbsps
Egg: 2
Onion: 1 big
Tomato: 2 big
Ginger-Garlic paste: 2 tsps
Coriander Leaves: 3 tbsps
Curry Leaves: 1 sprig
Mint leaves/Pudina: 2 tsps
Turmeric powder: 1 tsp
Chili powder: 1/2 tsp (add more if your child can handle it)
Coriander powder: 2 tsp
Green chili: 1
Salt: to taste
Ghee/ clarified butter: 1 tbsp

1. Cook rice and cool it.Or you can use leftover rice.
2. Chop onion, coriander leaves and puree tomatoes. Slit the green chili in half.
3. Heat oil in a kadai/pan and add onion, curry leaves, ginger-garlic paste, green chili, coriander & mint leaves. Saute until slightly brown.
4. Add all the powders, salt and stir. Then add the tomato puree. Add a pinch of sugar to balance out the sourness.
5. Cook on low heat until oil start to appear.
6. Break the eggs into the tomato sauce and roughly scramble.
7. Add the cooked rice and combine well with a spoon of ghee. Check for seasoning.
8. Serve it with papad/ fried potato.

PS: Vegetarians just need to omit the egg for a yummy Tomato Rice!!