logo
Food Advertising by

Blogging Marathon# 66: Week 3/ Day 2
Theme: Kid’s Delight — Lunch Box Recipes
Dish: Potato Rice with Spice powder

Both my kids love potatoes and can eat it every single day without getting bored. I’m the one getting bored to make them the same potato curry. So when I saw this recipe on a cooking show, I noted it down and made it for my kids.

South Indian Style Potato Rice

This rice has crispy fried potatoes mixed with a homemade spice powder. The use of lentils (dals) in the powder adds some protein to the dish. Serve it with some yogurt for a filling meal.

Most of th schools here in US are ‘Nut-free’, so we are not allowed to send nut based dishes to school in the fear of allergies to the kids. Along with potatoes my kids love peanuts, but I don’t add them to their lunch. I added them today because they are home on summer vacation 🙂

South Indian Style Potato Rice

If you have the spice powder ready the dish takes less than 30 minutes to finish. Dice the potatoes real small, so they can cook fast and make sure to use a nonstick pan to avoid sticking to the pan. Both my kids loved this dish and I’m sure they’ll be seeing this quite often in their lunchbox.

Print Recipe
Peanut Rice Yum
Easy to make kid friendly dish with rice, crispy fried potato and a homemade spice powder.
Peanut Rice
Course main course
Cuisine south indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 2 cups rice Cooked (I use Sonamasoori rice)
  • 2 Potatoes Medium , peeled and finely chopped
  • To taste salt
For the Spice powder:
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 tbsp Cashews (add peanuts or almonds or both)
  • 2 ~ 3 Chilies Dry red
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
For Tempering:
  • 1 tsp Mustard seeds
  • 1 tbsp Peanuts (skip if allergic)
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 8 ~ 10 curry leaves
Course main course
Cuisine south indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 2 cups rice Cooked (I use Sonamasoori rice)
  • 2 Potatoes Medium , peeled and finely chopped
  • To taste salt
For the Spice powder:
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 tbsp Cashews (add peanuts or almonds or both)
  • 2 ~ 3 Chilies Dry red
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
For Tempering:
  • 1 tsp Mustard seeds
  • 1 tbsp Peanuts (skip if allergic)
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 8 ~ 10 curry leaves
Peanut Rice
Instructions
  1. Make the Spice powder: Heat 2tsp ghee in a saucepan. Add the ingredients for spice powder and saute until they are lightly golden and aromatic, about 2~3 minutes. Set aside to cool. Once completely cooled, grind to a coarse powder and set aside.
  2. Cook rice making sure that it doesn't get mushy. Set aside to cool.
  3. In a large nonstick pan, heat 2tbsp oil and add the tempering ingredients. Once the seeds start to splutter and peanuts are golden, add the chopped potatoes. Cook on medium heat, stirring occasionally, until the potatoes are tender, about 8~10 minutes.
  4. Next add the spice powder, salt and the cooked rice. Mix well, cover and cook for 2~3 minutes. Finally stir in lemon juice, mix well and serve.
Recipe Notes

 

Lets check out what my fellow marathoners have cooked today for BM# 66.

 

Linking this to Kid's Delight-Lunchbox Recipes event (started by Valli) going on right here on my blog.

 

 

Share this Recipe

11 thoughts on “Potato Rice for Lunch box (Aloo bhath)”

  1. The rice looks absolutely delicious pavani..so sad about the no nuts clause…still one has to be cautious I guess…this one is surely to be made soon!

  2. My mom-in-law used to make potato rice, though late even I have started liking it. Use of spice powder is a nice idea. I’ll give it a try

Leave a Reply

Your email address will not be published. Required fields are marked *