TRICOLOR LUNCH

I somehow feel more INDIAN when I am outside the country...Thought of making something special which represents India,then thought about the flag!!!!Our Beautiful tricolor flag.

Its nice awareness for kiddos and they for sure will love this colorful meal.

Carrot tomato rice for saffron,sacrifice rice
Curd rice for white,peace rice
Whole mung usal for green,prosperity usal.

                                                                Carrot Tomato Rice

2.5 Cups cooked rice(make sure its not mushy)
1 onion finely chopped
1.5 tomato chopped
1 carrot grated
1garlic pod minced
2 Tbpsn oil
4 cloves
2 cinnamon
1/4 tspn chilly powder
1 tspn garam masala
2 Tbspn grated paneer or coconut(north indian/southindian)
salt to taste.

1)Heat oil in kadai.When hot add cloves and cinnamon after 3-4 seconds add chopped onion and minced garlic,salt,fry till half done.

2)Then add tomatoes,garam masala,chilly powder fry for 2-3 min in medium flame.Add grated carrot +grated paneer for northindian taste or grated coconut for south indian taste.I have tried both and it tasted equally yumm.Today I made with coconut.Lets cook it for 2-3 min.

3)Adjust salt,Add cooked rice.Mix well.

4)Saffron carrot tomato rice ready to enjoy.

                                                       Curd Rice/Cool Yogurt rice

This is my all time favourite.I can eat it anytime of the day .
Famous for Prasad-to offer god,comfy when you are sick.
In south india,meal is ended with curd rice.probably for the cool off effect from spices.
Kids favourite!.
Super easy to make.
Can make a lot of variations example adding pomegranate,chopped green grapes.

Here is what you need

2.5 cups cooked rice(soft)
1 cup  plain yogurt
2 Tbspn whole milk
1 Tbspn oil
1/4tspn mustard seeds.
curry leaves-1 string
1 green chilly chopped
cilantro chopped-1tspn.
cashew pieces-1 tspn.
sour cream-1 tspn(optional)-for rich taste

1)When the rice is warm,mix well pressing it(probably use your hands) so its not grainy.

2)Heat oil in a small pan.When hot add mustard,wait till it start to splutter and addgreen chilly,curry leaves,cashews pieces.Once cashew turns golden color add cilantro and turn off heat .

3)Transfer the tempering from step 2 to the mashed rice.

4)Add rest ingredients and mix well

5)After few minutes it tends to become dry,so I add ice cold water and mix again.Adding ice cold water gives a nice feeling when u eat.:-)


                                                  Whole Mung(hesarukalu) Usal.

Needless to tell how healthy the whole  mung is!Power house of protein!

2 cups cooked mung beans.
1 big onion
2 Tbspn grated coconut
2 chopped onion
1 string curry leaf chopped
2 Tbspn oil
1/2 tspn mustard seeds
hing/asafetida-1/8th tspn
1 tspn lemon juice
1 tspn chopped cilantro
salt to taste

1)Heat oil in a pan,add mustard seeds and when it splutters add curry leaves,hing and chopped onion.Fry till onion is transparent.Add salt give a mix

2)Now its time for cooked whole mung,grated coconut.Adjust salt and fry for 3 min in medium.

3)Add lemon juice and cilantro.

4)Usal is ready


Lets arrange  everything as flag and enjoy....