Exploring ways to spice-up that school lunch box? There is a smart way to make it appealing, healthy, filling and affordable – all in one go. Tweaking those ever-reliable traditional foods to give them a nutritional face-lift is a go-to method for many.
Here are two simple yet delicious options for the same– curd rice and corn rice. They are not just simple to prepare, but are also good at curbing unnecessary cravings, aid digestion and weight-loss. And what's more, with the multi-colored ingredients present, they look delectable enough for any fuzzy eater:
Curd rice
Ingredients
1 cup boiled rice (sona masoori, basmati/ponni)
1 – 2 green chilies
1 small piece ginger
½ - ¾ cup yoghurt
½ - ¾ cup milk
2 tbsp coconut oil
½ tsp mustard seeds
1 tsp urad dal
¼ tsp cumin seeds
2 dried chilies
A pinch of asafoetida
Curry leaves
Coriander leaves
Fried cashews
Pomegranate seeds
Salt as required
Preparation
Mix salt, ginger, garlic, green chilies, yoghurt and milk in boiled rice
Mix well
Add chopped coriander leaves
Heat coconut oil in a pan
Splutter mustard seeds and urad dal
Roast the cumin seeds, dried chilies, curry leaves and asafoetida
Mix well and turn off the flame
Add this tempering into the rice mixture
Garnish with fried cashews or grapes and pomegranate seeds.
Corn rice
Ingredients
1 cup boiled rice (sona masoori, basmati/ponni)
1 ¼ cups sweet corn (crush ½ cup)
½ onion
2 – 3 garlic cloves
1 tsp butter
A pinch of garam masala
¼ tsp pepper powder
Coriander leaves
Salt as required
Preparation
Heat oil in a pan
Sauté the garlic
Now, sauté the crushed corn
Sauté the onion too
Into it add garam masala and pepper powder
Pour some water
Finally, add the boiled rice
Mix well
Garnish with chopped coriander leaves.
