Tempting Rice roll and vegetables

My kid hates rice dishes in his lunch box. On the other hand he loves to eat sandwiches and wraps.

This recipe is more like a hand food so we both are happy about this rice roll.

Tempting Rice roll with veggies 

For Rice roll mix

1 cup  Rice

 2  medium  Potatoes

1 cup Spinach

2 tbsp Peas

½ tsp Garam masala powder

½ tsp Cumin seeds

2 tbsp Shredded carrots

1 tsp Lemon juice

1 tsp Plain flour

Salt to taste

Remaining ingredient

 ½ cup plain flour

1 cup Soya granules

Oil for frying

Preparation 

 Boil the rice and potatoes separately.
Add the Spinach to the boiling water, allow to cook only for 2 minutes.

Strain the water from Spinach and chop it finely.

 In a separate bowl mix  ½ cup plain flour with some water(batter consistency).

Method

Mash rice and potatoes nicely together.

 Add the spinach, peas, carrots , garam masala powder, lemon juice, cumin seeds,1 tsp plain flour and salt to the rice.

Roll the rice mix into sausage shape.

Dip it into the plain flour batter.

Then roll it into soya granules.

Heat some oil in a pan and shallow fry it until golden brown.

Note 

You can add some more vegetables and minced meat as you wish.

In this I have used soy granules, instead of this you can use bread crumbs.

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Tamilnadu fish curry (meen kulambu)

How to make TamilNadu Fish Curry (Meen kulambu)

This is our traditional fish curry recipe. Even though there are lot of different fish curries with different versions this is one of our traditional curry made using tamarind extract and coconut. Fish curry with rice is an unbeatable combination. Please don’t come to the conclusion that fish curry with tamarind water will taste sour and hot. Try this recipe in the proper order and enjoy the taste.

Preparation

Clean the fish without any blood stain. Rub some turmeric powder on the fish and keep it aside.

Soak tamarind in hot water.

Ingredients

Fish 1kg

2 scoops Sesame oil

½ tsp Asafoetida powder

1 tsp fennel seeds

½  tsp fenugreek seeds

1cup Shallots

1 cup Garlic cloves

Curry leaves

1 cup chopped Tomatoes

2 big lemon shaped Tamarind  (soak in 2 cups of hot water for 15 minutes to get the extract )

Salt

Jaggery  ½ tsp(cane sugar)

To grind

1 cup coconut

3 tsp Red chilli powder

2 tsp Coriander powder

Method

Heat oil in the cooking pan. When hot add asafotida powder, fennel seeds, fenugreek seeds  onion , garlic and curry leaves one by one in an order. When the onions are cooked add tomato and fry well.

In about 5 minutes add the tamarind water and the coconut paste and salt.(The tomatoes don’t need to be cooked properly.)

Mix everything and allow it to boil, while boiling close the pan and cook in low flame until oil separates.

Now add  fish and open cook for about 6 to 7 minutes, close the flame and add Jaggery .

Allow the curry to sit for sometimes before serving.

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