Tomato Rice | தக்காளி சாதம் | Tomato Rice in Pressure Cooker | Thakkali Sadam | Lunch Box Recipes

Hi, Looking to make quick and easy rice variety for your lunch / picnic / children school box needs or how to make better Tomato Rice.  

Here's an interesting and simple recipe for you to prepare Tomato Rice using Pressure Cooker.

Serves - (2 to 3 approximately)

Ingredients: 

Rice - 1 cup (ponni raw rice or basmati)
Water - 2 cups (to cook the rice)
Tomato - 2
Onion - 1
Green chillies - 2
Garlic - 6 to 8 cloves
Turmeric powder - 1/2 tsp
Red chilli powder- 3/4 tsp
Coriander powder - 1/2 tsp

Salt - to taste

For seasoning:

Oil - 1 or 2 tbsp
Cinnamon - 1
Cloves - 2
Cardamom - 1
Fennel seeds - 1 tsp
Curry leaves - 1 sprig

Directions:

Wash and soak the rice in water for nearly for 15 minutes.

In a pressure cooker, add oil and ghee. Once it becomes hot, season it with cinnamon, cloves, cardamom and fennel seeds.

Once it crackles; add chopped garlic, onions and green chillies.  Stir well till it becomes translucent.

Add tomatoes, salt, turmeric powder, red chilli powder and corriander pwder.  Sauté well till the tomatoes become soft.

Add 2 cups of water to the tomato mixture and allow to boil. Once it starts boiling add drained rice.

When the water starts boiling, mix well and check for salt.

Close the cooker with the lid.  After the first whistle simmer for five minutes and switch off the gas.

Serve hot with any coconut thogayal / raita.

Note:

Amount of water will vary according to variety or quality of rice.

Palak Khichdi / Palak dal Khichdi / Spinach Dal Rice

Palak Dal Kichadi is a complete, gluten free nutritious meal by itself and tastes delicious with addition of  spices!  

It makes a good combination of carbohydrates, protein and other nutrients.

Let us check the recipe now. 

PREP TIME

20 min

COOK TIME

20 mins

TOTAL TIME 

40 mins

                                                                                                                                                 

Recipe for Palak Kichadi

Recipe type: Rice Variety 

Cuisine:  North Indian 

Serves: 3 to 4 (approximately)

Ingredients:

To blanch:

Palak / Spinach - 1 small bunch
Green chillies - 2

To Pressure Cook
Rice - 1/2 cup
Moong dhal & Toor dhal - 1/4 cup each

Other Ingredients:
Onion - 1(finely chopped)
Tomato - 1(finely chopped)
Ginger garlic paste - 2 tsp
Turmeric powder - 1/2 cup
Chilli powder - 1/2 to 1 tsp (optional)
Salt - to taste

For seasoning:

Ghee -  1 to 2 tbsp 
Cumin seeds - 1 tsp
Cinnamon - 1"piece
Cloves -2
Cardamom - 1

Directions:

Remove stems and wash spinach thoroughly.

Blanch spinach and green chillies in boiling water.

Take it out and allow to cool. Grind spinach and green chilli into a fine paste and keep aside.

Wash and soak the rice and dhal for at least 30 minutes.

Pressure cook the rice and dhal along with salt in nearly 3 to 3 1/2 cups of water(according to the quality of your rice)

After it is done. Give it a quick mix and keep aside.

Heat ghee in a wide pan, season it with cumin seeds, cinnamon, cloves and cardamom. Once it crackles add onion. Saute well till it becomes translucent.

After that add ginger garlic paste, tomatoes and spice powders.

Fry that till tomato melts. Once the raw smell goes, add in the spinach green chilli paste.

Give it a mix and add the cooked dal mixture. Mix it thoroughly.

Add water to adjust the consistency.. Allow to cook in low flame for another 5 minutes.

Serve hot with curd, pappad and pickle.

Top it with ghee while serving!

Coconut Rice / Thengai Sadam

Coconut Rice / Thengai Sadam (in Tamil) is easy to make, mildly spiced rice variety from Tamilnadu Cuisine. The freshly grated coconut added to the rice give a nice aroma to the dish.  It taste good with Paruppu thogayal / pickle / Pappad.  You can use leftover rice to prepare the dish.  

Let's check the recipe now,

PREP TIME

20 min

COOK TIME

10 mins

TOTAL TIME 

30 mins

                                                                                                                                                         

Recipe for Coconut Rice / Thengai Sadam

Recipe type: Veg Rice
Cuisine: Tamilnadu
Serves: 3 to 4 persons

Ingredients:

Cooked rice - 1 ½ to 2 cups

Grated Coconut -  ¾ to 1 cup
Salt -  as required

For Seasoning:

Mustard seeds - 1 tsp

Urad dhal - ¾ tsp

Bengal gram/channa dal - 2 tsp

Cashewnuts - 1 tbsp(broken)

Red Chilli - 2 to 3

Asafoetida / Perungayam - a pinch

Curry leaves - 1 sprig

Oil - 2 tsp

Directions:

Cook the rice and spread it on plate; allow to cool.  The rice should not be mushy. 

Heat oil in a pan, season with all the ingredients one by one. Once it crackles and the dhals & nuts turned into golden brown; add grated coconut.

Sauté for a minute and reduce the flame. Add the cooked rice and mix well; switch off the gas.

Instead of red chillies you can also add green chillies.

You can add roasted peanuts for extra crunchiness.

Serve it with Thogayal and Appalam / Pappad. 

Spinach Chickpeas Rice / Palak Channa Pulao

Spinach chickpeas rice / pulao is a easy to prepare, nutritious one pot meal; suitable for kids lunch box.   This rice is mildly spiced along with chick peas and freshly grounded spinach; is the best way to make kids eat greens.

A simple raita is a best combination for this rice / pulao.  Try out this recipe; I am sure you will like this!   

                     

PREP TIME

20 min

COOK TIME

10 mins

TOTAL TIME 

30 mins

                                                                                                                                                   

Recipe for Spinach chickpeas rice

Recipe type: Main course

Cuisine: Indian

Serves - 4 to 5 people(approximately)

Ingredients:

Palak / spinach - 1 big punch
Chick peas / channa - 1 cup(cooked)
Basmati rice - 2 cup
Onion - 1 (big)
Turmeric powder -¼ tsp
Red chili powder - ½ tsp
Garam masala - ½ tsp
Salt - as required
Oil + ghee - 2 tbsp

To grind:

Ginger - 1" piece

Garlic - 4 to 5 cloves
Green chillies - 2

Gooseberry Rice / Nellikai Sadam / நெல்லிக்காய் சாதம்

Gooseberry / Amla (in Hindi) / Nellikai (in Tamil) fruit is rich in Vitamin C; regular consumption will be helpful in preventing many diseases.  After having tried Gooseberry juice and Gooseberry raita already, I have now tried Gooseberry rice.

It is an easy to make and very tasty rice variety. The mild tangy taste similar to lemon rice is very much liked by the kids, so as me.

Let's check the recipe now,

PREP TIME

20 min

COOK TIME

10 mins

TOTAL TIME 

30 mins

                                                                                                                                                         

Recipe for Gooseberry Rice
Recipe type: Veg Rice

Cuisine: Tamilnadu

Serves:  2 to to 3  persons

Ingredients:
Gooseberry - 3 medium sized (grated)

 Rice – 1 to 1½ cup (cooked) 

Gingely Oil – 2 tsp 

 Turmeric powder- ½ tsp 

Salt - to taste 

For Seasoning: 

Gingely Oil - 1 to 2 tbsp 

Mustard Seeds - 1 tsp 

Urad dhal - ½ tsp 

Channa dhal - 1 tsp 

Ginger - 2 tsp (grated) 

Red chillies – 2 or 3
Peanuts - 2 tbsp (optional)

Curry leaves - few 

Asafoetida - a pinch

  
                                           

Directions:

Wash and grate the gooseberry till you see the seed. discard it and keep aside.

Heat oil in a kadai and season with all the ingredients given under "For Seasoning" one by one. 

Once it splutters add grated gooseberry, ginger, salt along with turmeric powder.

Saute for 2 -3 minutes and add rice.  Mix well till it is well combined with gooseberry mixture.

Serve hot with Coconut thuvayal and Pappad.

Soya Chunks biriyani / Meal maker biriyani - South Indian Style

Try this healthy and flavourful biriyani using Soya chunks / Meal maker.  I am sure it will be a delightful treat for vegetarians!

Soya chunks is a rich source of protein and also low in cholesterol when compared to to animal proteins.   It  is also a good source of amino acids, vitamin and minerals.

Though it has many nutritional benefits, moderation is advised due to its high protein content.

Check my other soya chunks recipes:

Soya 65
Soya Potato Curry / Soya Masala Kulambu / Meal Maker Kulambu

Soya Chunks Cutlets / Meal Maker Cutlets

Soya Curry Dosa / Soya Kheema Dosa
Soya Keema Matar ( Soya Nuggets / Meal Maker cooked with Green Peas)

Ingredients:

Basmati rice - 2 cups
Soya chunks - 1 ½ cup 
Onion - 1 big
Tomato – 1 big

Ginger garlic paste - 1 tbsp

Corriander leaves – less than ½ bunch
Mint leaves – less than ½ bunch
Red chilly powder – 1 to 1½ tsp
Thick Coconut milk - 1 cup + 3 cups water

Salt – to taste

For Seasoning:
Ghee – 1 or 2 tsp
Oil – 2 tsp
Bay leaf – 1
Cinnamon – 1 small piece
Cloves - 2 or 3
Cardamom – 1

Cashew nuts - 10

Spinach Corn Rice / Spinach Corn Pulao( Pulav)- Easy lunch Box Recipe

This mild spicy rice has an addition of colourful and healthy spinach & corn in it. 

Spinach & corn helps to increase the nutritive of value of this dish; perfect for lunch box and parties.  

Try out this recipe; I am sure you will like this!

Ingredients:

Basmati Rice - 2 cups
Sweet Corn - 1 cup(I have used Frozen corn)
Spinach - 2 bunches (washed and chopped)
Onion - 1 big(thinly sliced)
Garlic - 5 to 6(finely chopped)
Green chillies - 4 to 5 (sliced)
Salt - to taste

For Seasoning:
Ghee / Butter / Oil - 1 or 2 tbsp
Cinnamon - 1
Bay leaf - 2
Jeera / Cumin seeds - ¾ tsp

Brinji / South Indian Style Flavoured Rice

Brinji is a delicious and easy to prepare South Indian style flavoured rice using common pantry ingredients; a perfect dish for parties!


I came to know about this recipe after I tasted this dish in my friend Kalai's house.


Bay leaf is known as Brinji in Tamil. I think this is how dish is named after!


Remember to read the notes and variations below for a perfect preparation!

Ingredients:

Basmati Rice - 2 cups
Onion - 1

Tomato - 1 medium size ( chopped)
Green chillies - 3 ( slited)

Red chilli powder -  ¼ tsp (optional)
Ginger garlic paste - 1½ to 2 tsp

Coconut milk - for 1 cup rice (Thick coconut milk 1 cup + 1 cup plain water)
Ghee + oil - 1 tbsp
Salt - to taste

To coarse grind:
Ginger - 1 " piece
Garlic - 4 to 5 cloves
Fennel seeds - 1 tsp

For seasoning:
Bay leaf - 2
Cinnamon - 1
Cloves - 2
Cardamom - 1

Cashew nuts - 6 to 7 no

Green Peas / Matar Pualo - Easy Lunch Box Recipe

Peas Pulao is one of famous rice varieties from North Indian Cuisine and also easy to make one pot meal. You can serve this pulao with any gravy or even with raita and pickle, it will taste yummy.

Ingredients:

Basmati Rice - 1 cup
Green peas - ½ cup
Onion - 1
Green chillies - 3 ( slited)
Ginger garlic paste - 1½ to 2 tsp
Mint leaves - 10 to 15 leaves
Water - 2 cups
Salt - to taste

For seasoning:
Ghee + oil - 2 tbsp
Cumin seeds - 1 tsp
Bay leaf - 1
Cinnamon - 1
Cloves - 2
Cardamom - 1

Broken (cracked) Wheat Veg Briyani / Samba Rava Briyani / Godhuma Rava Briyani / சம்பா ரவை பிரியாணி

Broken wheat is a healthy alternative for almost all the recipes with rice. It is rich in fiber content and a boon for health conscious people, particularly the diabetic patients.

Here is a health friendly treat using broken wheat for Briyani lovers!!!!

Check also my other broken wheat recipes: 

Broken Wheat Idli / Dosa Recipe ( Samba Godhumai Idli)

Broken Wheat Spinach Pongal / Samba Godhumai Rava Keerai Pongal

Broken Wheat Bisibelabath

Sweet / Sakkarai Pongal (using Broken Wheat / Udaitha Godhumai)

Rajasthani Lapsi (with Jaggery) / Broken Wheat Sweet

Ingredients:

Broken wheat rava - 2 cups ( fine variety)
Onion - 1( sliced lengthwise)
Tomato – 1 (finely chopped)
Mixed vegetables - 1 ½ - 2 cups( carrots, beans, cauliflower, fresh peas)
Ginger garlic paste - 1 tbsp
Coriander leaves - less than ½ bunch
Mint leaves - less than ½ bunch
Red chilli powder - ¾ tsp
Salt - to taste
Lemon juice – 2 tsp (optional) 

For seasoning: 

Oil – 1 tbsp 

Ghee - 2 tsp 

Bay leaf – 1 

Cinnamon – 1 small piece 

Cloves - 2 or 3 

Cardamom – 1

Akkaravadisal / Akkara Adisal (Sweet Milk Rice Pudding)

Akkaravadisal is special south indian sweet which is usually offered as a prasadam to god.

I prepared this sweet for event Shhh Cooking Secretly Challenge started by Priya suresh.   I am paired with Shilaja reddy of sahasra recipes  and ingredient given by her was rice and milk.

I am happy to prepare this delicious sweet which is in my to do list for a long time.

Try this delicious sweet which is prepared with milk, rice, dhal (lentils), sugar, ghee, saffron and cardamom powder. 

Vegetable Pulao (Pulav) / Simple Vegetable Pulao - Pressure Cooker Method

This is a mild flavored one pot meal perfect to pack for lunch box and also it suits for parties as well!

Ingredients:

Basmati Rice - 1 cup
Vegetables( carrots, beans, peas) - 1 cup
Onion - 1
Green chillies - 3 ( slited)
Ginger garlic paste - 1½   to  2 tsp
Coconut milk - Thick  coconut milk 1 cup + 1 cup plain water
Ghee + oil - 1 tbsp
Salt - to taste

For seasoning:
Bay leaf - 1
Cinnamon - 1
Cloves - 3
Cardamom - 2
Cashew nuts - 6 to 7 no.

Coriander Pulao / Coriander / Cilantro Rice / கொத்தமல்லி சாதம்

Here is an easy to make rice variety prepared using freshly ground coriander leaves.   This rice is rich in flavour and suits well for lunch box.

Ingredients:

Basmati rice / Raw rice - 1 cup
Onion - 1
Lemon juice - from 1 small lime
Salt – to taste

To Grind:
Green chilies - 2 or 3
coriander leaves - ½ bunch
Ginger - 1'' piece

For Seasoning:
Cinnamon - 1
Cloves - 3
Cumin seeds - ½ tsp
Ghee - 1 tsp
Oil - 1 tbsp 


Directions:

Chop the onion lengthwise and keep aside.

Curd / Thayir Semiya (Yogurt Vermicelli)

This creamy Curd Semiya is a perfect dish for parties and special occasions; an interesting twist to traditional curd rice recipe!

Ingredients:

Vermicelli / Semiya - 1 cup 

Curd / Plain yogurt – 1 to 1½ cup (here I have used low fat curd / yogurt) 

Milk - ½ cup (low fat milk)

Water - 3 cup 

Asafoetida powder – ½ tsp 

Salt - to taste 

To Temper: 
Oil - 1 to 2 tsp
Mustard seeds – ¾ tsp
Red chilli - 2
Cashew nuts – 5 (optional)

Green chilly - 1 (finely chopped) 

Ginger – 1 small piece (finely chopped or grated) 

Coriander leaves – 1 to 2 tsp (finely chopped) 

You may also add grated carrots, seedless grapes and pomegranate to enhance the taste and appearance of the dish.

Directions:

Heat a tsp of oil in a kadai; fry the vermicelli till it turns golden brown in color.  Keep aside.

Kavuni Arisi / Black Rice Sweet Pongal - Chettinad Special

Tasty and healthy chettinad delicacy suitable for all occasions; made of an unique rice variety rich in antioxidants.

Ingredients:

Black Rice / Kavuni Arisi - 1 cup
Water - 4 cups
Grated Coconut - ¼ to ½ cup
Sugar- ½  to ¾ cup ((adjust to suit your taste)
Ghee - 2 tbsp
Broken Cashew- 10 to 12 pieces
Cardamom Powder- ½ tsp

Directions:

Wash and soak the rice in 4 cups of water for about 3 to 4 hours.

Kambu Sadam (Pearl Millet Rice) / Kambu Koozh (Pearl Millet Porridge)

Pearl Millet is easily digestible and highly nutritious cereal, rich in vitamins & minerals (vitamin-E, B-complex, thiamine, riboflavin and niacin).  This is a gluten free grain and is known for its high iron content.

With its high fibre content, it is good for diabetics in maintaining the glucose levels normal.  

It is known by Sajje in Kannada, Kambu in Tamil, Bajra in Hindi, Sajjalu in Telugu, Kambam in Malayalam and Pearl Millet in English.

Here is an authentic / traditional recipe of Tamilnadu using Pearl Millet.

Ingredients:

Pearl Millet (Kambu) - 1 cup
Water - 4 cups
Salt - to taste

Directions:

Wash the grain and drain completely; keep aside for 20 minutes.

Add this in batches into a mixer and grind to a coarse powder.

Heat 4 cups of water in a vessel / pot (Kambu to Water ratio is 1:4; this may differ according to the variety of Kambu being used).

Add powdered Kambu in hot water and mix thoroughly. Reduce the flame and allow it to cook for 15 to 20 minutes, till the grains becomes soft.  Add salt to taste.

Stir in between to prevent the mixture sticking to the pan. Once it is cooled it tend to thicken. Serve this healthy, energy rich dish with any spicy gravy.  

Kambu Koozh Recipe:

Ingredients:

Kambu rice - 1 cup

Buttermilk - 2 cups 

Water - to dilute
Salt - to taste

Directions:

Roll the leftover kambu sadam into small spheres and place in water just to the level of covering it; keep inside the fridge for the remaining use. 

When you want to serve, Mix the rice along with the curd and water. Adjust salt according to your taste.

Natural and energy rich cooler is ready to eat preferably with coconut thuvaiyal / chopped small onions with green chillies.