Thursday, September 18, 2014

Sweet Corn Fried Rice Recipe - Easy Indian Style Fried Rice

Sweet Corn Fried Rice Recipe
Fried Rice is our family favourite......Hubby can have fried rice even daily...yes he is crazy after fried rice and his staple order in restaurants will be egg / veg fried rice. Mittu loves any fried rice so its one of the ways I sneak in all the veggies. When I pack fried rice for mittus lunchbox I skip the sauces and make it simple more with indian flavours so wanted to post this easy fried rice recipe.I usually cut all the veggies the previous night itself while watching TV so making fried rice becomes easy for me.....I don't watch serials much but this serial uyirmei on Zee Tamil has got me addicted for a while now so am regularly watching it ....apart from that I watch Office serial on and off.

Don't have any fancy sauces at home then this fried rice is apt for you to try.

Sidedish Recipes which pairs well with fried rice :
Check out mushroom fried riceegg fried rice and veg fried rice recipes for more variations.

Sweet Corn Fried Rice Recipe

Sweet Corn Fried Rice Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indian

Basmati Rice - 1 cup
Sweet Corn Kernels - 1/2 cup
Carrot - 2 small finely chopped
Cabbage - 1/4 cup chopped finely chopped
Garlic - 1 tbsp finely chopped
Green Chilli - 1/2 tsp finely minced
Capsicum - 1/4 cup chopped finely
Soya sauce - 1/8 tsp
Pepper powder - 1 tsp
Olive Oil - 1 tbsp + 1 tsp
Sugar - 1/2 tsp
Salt - to taste


  1. Soak basmati rice for 30mins then pressure cook for 3 whistles in medium flame in the ratio 1(rice):1.5(water) cups.Spread it in a plate and fluff it up with a fork add a tsp of oil and let it cool down.In a pan heat oil - add garlic, green chillies,garlic - saute for a minute till it turns slightly browned.Then Then add carrot and cabbage in medium high flame, fry till the veggies shrink and raw smell leaves.How to make paneer fried rice - Step1
  2. Then add capsicum and saute for a minute then add sweet corn along with pepper powder and required salt.Stir well in medium high flame.How to make paneer fried rice - Step2
  3. Add cooked rice and give a quick stir.Then add sugar and give a quick stir.Switch off.
    How to make paneer fried rice - Step3
Serve hot with your choice of side dish or any manchurian.
Sweet Corn Fried Rice Recipe

My Notes:

  • You can even add spring onions.
  • You can also  add 2 tbsp onion while sauteing the veggies.
  • If you prefer add 1/4 tsp soya sauce.
  • Use freshly ground pepper for a great flavour.
  • Sauteing the veggies in high flame gives a nice smoky flavour and also retains its crunchiness without the raw smell.
  • I soaked basmati rice for 30 mins then pressure cooked for 1:1.5 ratio(rice:water) for 3 whistles in medium low flame.
  • Make sure to fluff the rice and spread it with little olive oil to make the grains separate.Allow it to rest atleast for 30mins.
Sweet Corn Fried Rice Recipe
Written by: SHARMILEE J
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Wednesday, September 17, 2014

Lunch Box Recipes for Kids - Kids Lunch Box Recipe Ideas

Lunch Box Recipes - Kids Lunch Box Recipe Ideas
Preparation Time : 1 + hours | Cooking Time : 1 hour
Recipe Category:  Lunch Box | Recipe Cuisine: Indian
Includes : rice dishes,idli varieties,chapathi dishes,bread sandwich recipes etc

Rice Dishes
Peas PulaoRasam Rice,Curd RiceUlundu KozhukattaiChana Biryani
Peanut RiceVeg Fried RiceCorn PulaoCoconut Rice
Rice Dal Kadai PaneerCarrot RiceChana PulaoEllu Urundai

Tiffin Items
Phulka dalChapathi NoodlesAloo ParathaTriangle Roti
Mini Idli SambarBread UpmaBread SandwichChapathi Chana Masala
Rajma ParathaIdli Tomato ChutneyChapathi Paneer Butter MasalaMethi Thepla
Podi Idli

Written by: SHARMILEE J
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Tuesday, September 16, 2014

Sathu Maavu Kanji - Multigrain Porridge Recipe (Sweet and Salt)

Sathu Maavu Kanji
Sathu Maavu Koozh / Kanji is a very healthy option for breakfast. When you have your batch of homemade sathu maavu powder readily available then making this porridge takes no time, Have it for breakfast and it keeps you full till lunchtime that you wouldn't search for any snacks  in between. Make it as koozh to a even more thick spoonable consitency or as a runny kanji consistency as I've shown in the pics as per your preference.

I love both the sweet and salt versions but if given a choice then I will surely opt for the sweet version :) As a kid I refused to drink these porridges but now having grown up ;) and realising the health benefits I have started consuming this porridge regularly now I am liking it too :) Mittu is far better , she doesn't complain much so I feed her with this porridge atleast 3-4 days per week especially during the school days for breakfast.
Sathu Maavu Kanji

Sathu Maavu Kanji Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Sathu Maavu(Porridge Flour) - 1/2 cup
Water - 2 and 1/2 cups

For Sweet Version:

Thick Porridge - 1/4 cup
Jaggery Syrup - 2 tbsp
Milk - 1/2 cup

For Salt Version:

Thick Porridge - 1/4 cup
Thin Buttermilk - 1/2 cup
Roasted Jeera powder - a pinch

To temper:

Mustard Seeds - 1/4 tsp
Curry Leaves - 2 tsp finely chopped
Green Chilli - 1/2 tsp finely chopped
Salt - to taste


  1. Take sathu maavu(porridge flour) in the cooking vessel.Add 2 and 1/2 cups of water.How to make sathu maavu kanji - Step1
  2. Whisk it well without any lumps.Heat it up and keep cooking , with continuous stirring.Cook in medium low flame, the color of the porridge first changes to a darker shade of brown and it gets thicker.This takes atleast 10-12 mins.Keep in mind that it gets more thick after cooling so switch of accordingly.
    How to make sathu maavu kanji - Step2
  3. Once it becomes shiny and thick, Let it cool down for 10mins. Now separate into 2 portions for sweet and salt in separate bowls.Now for the sweet version, take the porridge in a bowl, add jaggery syrup,cardamom powder and milk.
    How to make sathu maavu kanji - Step3
  4. Whisk it well to get a porridge of drinking consistency,Set aside.Now heat a tadka pan and temper the ingredients listed under 'to temper' let it splutter. Add it to the porridge,add required salt and buttermilk.
    How to make sathu maavu kanji - Step4
  5. Whisk it well without any lumps.Finally add roasted jeera powder and give a quick stir.ADjust the consistency as per your preference.
    How to make sathu maavu kanji - Step5
Serve hot / warm.
Sathu Maavu Kanji

My Notes:

  • Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom.I used my borosil glassware.
  • You can replace jaggery with sugar.But my neighbor suggested to add karupatti and I've tried that too.
  • The consistency is purely your choice, make it a bit thick as spoonable consitency or runny like drinking consistency.
  • The cooking time depends on the cookware too, mine got cooked in 10mins.
  • While cooking keep in sim and cook else lumps may form easily.Keep mixing with a laddle / whisk.
  • The koozh thickens with time so adjust water / milk / buttermilk accordingly.
  • Make sure you cool down the koozh completely before adding buttermilk / milk else it will curdle.
Sathu Maavu Kanji
Written by: SHARMILEE J
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Monday, September 15, 2014

Sathu Maavu Recipe - Homemade Sprouted Multigrain Porridge Drink Powder

Sathu Maavu Recipe
Its a long time wish for me to post homemade sathu maavu powder.Amma usually makes a version with just multigrains but this version my neighbour shared it with me as she feeds this porridge for her daughter daily.I made a batch of this saathu maavu powder for mittu and last time I couldn't click the pics and also  I was skeptical whether I would get it right first time itself.So this time when the saathu maavu got over I made a new batch and clicked it too.

This is sure time consuming process but worth the effort put it as it includes sprouted grains and millets which is a very healthy option.It almost took a week for me to get the millets and grains ready to send it to grind.You can feed this for babies after 1 yr and we elders can also have it. I have it atleast 2-3 times a week, sometimes as a sweet porridge with jaggery and sometimes as salt porridge with buttermilk.I will sure post the porridge recipe soon.
Sathu Maavu Ingredients

           To be dry roasted (except cardamom)                              To be sprouted and roasted
Sathu Maavu Recipe

Sathu Maavu Powder Recipe - Ingredients

Preparation Time : 5- 6days | Cooking Time : 30 mins | Yields : 3 kgs
Recipe Category: Sidedish | Recipe Cuisine: North Indian

To be sprouted and roasted :

Whole Wheat - 1/2 kg(500 gms)
Finger Millet - 1/2 kg(500 gms)
Black Channa - 1/4 kg(250 gms)
Green Gram Dal - 1/4 kg(250 gms)
Pearl Millet - 100 gms

To be roasted

Sago - 100 gms
Fried Gram Dal - 100 gms
Foxtail Millet - 50 gms
Red Rice - 50 gms
Sorghum - 50 gms
Cashew - 25 gms
Badam - 50 gms

To be added as such:

Dry Ginger powder - 2 tsp
Elachi - 10 whole


  1. Measure the ingredients first and store it.The rinse each grain well and start sprouting.I first started with whole wheat and black chana.For whole wheat its enough to soak for 2-3 hrs and then keep covered in a hot pack.For black channa soak overnight and then the next day close and keep.For whole wheat  it started sprouting the enxt day itself but for black chana it takes 2 days.
    How to make Sathu Maavu Recipe - Step1
  2. Then green gram , ragi and pearl millet, they sprout fast may be within a day or so.Once you are done with the sprouting, let it dry in shade till there is no moisture.
    How to make Sathu Maavu Recipe - Step2
  3. Now start dry roasting each ingredient one by one....fried garam dal,sorgum(cholam and thinai.Its enough to roast till aroma comes, don't let it brown.
    Hot to make Sathu Maavu Recipe - Step3
  4. Then roast red rice, sago.Finally start roasting the sprouted items one by one just for 2-3mins thats enough.I have just shown for green gram sprouts , repeat the same for other sprouts too.
    Hot to make Sathu Maavu Recipe - Step4
  5. Finally dry roast cashew and badams, for 2-3mins.Once everything is roasted, spread it in a plate and let it cool down completely.Then combine everything together and grind it.I gave it to the flour mill for grinding.After you get the powder, spread it to cool down then store in airtight container.
    Hot to make Sathu Maavu Recipe - Step5Cool down completely and then store in airtight container.
How to make Sathu Maavu Recipe

My Notes:

  • I started sprouting with items which takes long time to sprout.Of the 5 ingredients black chana and whole wheat takes long time to sprout so plan accordingly.Its better to sprout whole wheat and back chana together then in the 2nd batch with ragi, kambu and green gram.
  • First check for any speck in each grain then Rinse them well.
  • Also its better to soak 2 ingredients at a time so that drying and storing is easy.
  • I use a kitchen scale to measure each ingredient and as my neighbour suggested I am using only gram measures.If you dont have a kitchen scale at home, then buy the ingredients in the exact mentioned quantity itself. I get millets and grains in bulk so had to measure individually.
  • I usually change the millets variety each time you make this mix, like instead of foxtail millet, you can add kodo millet or little millet etc.
  • I have just given the measures that I got from my neighbour, you can plus or minus the ingredients as per your preference and liking.
  • Roasting the sprouted ingredients is not must, just roast it till the moisture leaves that's enough.
  • Make sure you cool down completely after roasting.Once it cools down then store else it will let out moisture if you close and keep immediately.
  • Adding cardamom is purely optional.We usually make both sweet and savory so add less whole cardamom in the mix to ground and add powdered elachi if needed while making sweet.
  • Adding dry ginger powder helps in digestion.But if you are planning to make this for kids I would recommend skipping it.And while making the porridge you can add dry ginger powder.Some kids may not like the dry ginger flavour so its better that you add it while making the porridge as and when needed.
  • You can store in airtight container and keep it outside for 2-3months then refrigerate it if you want to store for a longer period of time.
Sathu Maavu Recipe
Written by: SHARMILEE J
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