Beetroot Rice, Spinach Rice, Carrot Rice (Toddler Lunchbox Series Menu #3)

My quest for nutritious, cook-in-a-jiffy recipes to pack for my son to take to his daycare continues! I'm happy to report I've made good progress and this week have 3  recipes to give you...Although my mom usually cooks what he takes for his lunch, I keep foraging around for newer recipes and that's how I came across this wonderful site Archana's Kitchen, from where all 3 of today's recipes are sourced. I think these need not be limited to kids lunchboxes but can be just right for those lazy afternoons if you're alone at home or to pack for your own lunchbox, if you take one to work! If you start cooking the veggies at the same time as the rice, this dish will get ready in less than 20 minutes. Pair it with a raitha, pickle, and pappad and you're all set!

I've modified all recipes to make it for just one person, so please adjust your ingredients accordingly.

Beetroot Rice

1. 1/2 cup Basmati rice
2. 1/2 cup grated beetroot
3. 1/2 teaspoon ground and roasted cumin powder (or whole cumin seeds)
4. 1/4 cup finely chopped onion
5. 1 clove garlic, finely chopped
6. 2 tablespoons finely chopped mint or coriander leaves
7. 1/2 teaspoon sambar powder (you can substitute with any other "curry powder" of your choice)
8. 1/2 teaspoon garam masala powder
9. 1 tablespoon butter or ghee
10. Salt to taste

• First cook the rice in 1 cup plus a little extra water, with salt, until all the water is absorbed and rice is cooked. Drain extra water if necessary. Keep aside.
• Heat butter in a pan, add the cumin, onion and garlic and stir till the onions are translucently pink.
• Now add the grated beetroot and cook, covered, until it is cooked. Sprinkle a little water if necessary.
• Then add the sambar powder and garam masala powder, mint/coriander leaves, and salt. Combine well and take off the heat.
• Now mix this into the cooked rice and it's ready to eat!

Spinach Rice

Same procedure as above. Just substitute the grated beetroot with half cup of finely chopped spinach.

Carrot Tomato Rice

Same procedure as above. Use 1/2 cup of grated carrots and chopped tomatoes instead. Add 1/2 teaspoon cardamom powder along with the sambar powder and garam masala powder.

TIPS:

You could vary the tempering by adding mustard seeds, curry leaves, etc.
I also add a dash of hing (asafoetida) to help in digestion.
You could add a small dot of ghee at the end stage for an extra taste!

Try this with a mixed vegetable combo or any other single vegetable too and let me know how it turned out!

I'm linking this to What's Cooking Thursdays and to