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Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Jun 20, 2016

469: Aval Curd Bath/Curd Aval/ Dahi Poha

Planning to switch to a healthier version for lunch today. This simple and quick to prepare Aval curd Bath recipe is the one you can smoothly opt for. With all the ingredients at an easy access in the kitchen, this is a sure shot recipe to lay your hands on.  Try this Aval curd Bath is packed with the best nutrients more than one can ask for. Less oil, healthy and tastier! Imagine an all-in-one lunch recipe just a few steps away. Even your little one is sure to shout yummy!. I used to make this Aval Curd Bath on Ekadasi days.


Aval/ Flattened Rice / Poha        1 cup.
Thick Plain Curd                        1 ½ cup
Thick  Warm Milk                       ½ cup
Green chilies                             2 no. (Finely Chopped)
Grated fresh Ginger                   1 Tbsp.
Butter                                       1 Tsp.
Curry leaves                               few
Asafetida/ Hing                          a pinch
Oil                                            ½ Tsp.
Mustard seeds                           ½ Tsp.
Chopped coriander leaves           for decoration.


  • Wash the Poha in water till they soften. Drain and keep it aside for a few minutes.
  • In a bowl, combine the Poha, milk, ginger ,yogurt,butter and salt. Mix well.
  • Add enough curd and check the consistency. Do not make it run thin
  • Heat oil in a pan for seasoning.
  • Add the mustard seeds and let them splutter.
  • Add the chopped green chilies, , curry leaves, and Hing and fry for a few seconds.
  • Pour this to over the Poha mixture and mix until well combined.
  • Garnish with chopped coriander leaves.
  • Serve immediately with Pickle.

  • Green Grapes and pomegranate can also be added to bring in more taste to this irresistible dish

Dahi Poha

Mar 16, 2016

463: Brown Rice Bisi BeLe Bath- Version 2

Bisi BeLe Bath is a signature dish from Karnataka.  Few years back I already posted Bisi Bele Bath recipe in this blog. Today I am going to post the Brown Rice Bisi Bele Bath here. This is a wholesome one pot meal. It has protein from the lentils, carbohydrates from the brown rice, vitamins and minerals from the vegetables. It will grace the taste buds to the last spoonful.


Bisi Bela Bath Powder
Cooked Brown Rice              2 cups.
Tovar Dal/ Spit Pigeon Pea   1/4 cup
Chenna dal                         ¼ cup
Water                                 1 cup - 1 12/ cup
Coconut milk                       ¼ cup (optional)
Bisi Bele Bath Powder       2-3 Tbsps.
Mixed Vegetables                 2 cups
Big Potato                           1 no. (chopped)
Tomatoes                            2  no.  
Turmeric Powder                  ¼ Tsp.
Tamarind                            Lemon size (Soaked in water)
Sugar or Jaggery powder      1 Tsp. 
Salt                                    as per Taste
Coriander leaves                  For decoration
Coconut oil   / Ghee             1 Tbsp.
Mustard & jeera                   1 Tbsp.
Red chilies                          5 no.
Hing                                   1Tsp
Broken Cashew nuts            1 Tbsp. (Optional)
Curry leaves                        few


  • Chop all the vegetables. Heat a pan with one-tablespoon oil. To that add tomatoes, all chopped vegetables sauté them for 5 mins. Switch off heat & allow it to cool. (Sautéing the veggies enhances the taste).
  • Soak the Tamarind in hot water and extract the juice and keep aside.
  • Now pressure-cook Toor dal & Chenna dal for 2 whistles. Open the pressure cooker; add sautéed vegetables, turmeric powder, Bisi Bele bath powder, tamarind water, , sugar and salt. Mix them well & taste it for the flavors.
  • Now slowly mix the cooked rice to the gravy. If necessary add another 1cups water & bring it boil. Keep stirring in between; else the mixture will stick to the bottom. Allow it cook on low heat for 10mins.   Boil well so that rice absorbs spices well. Switch off heat.  

For the Tempering:
  •  Heat ghee/oil in a small kadai. When the oil is hot, add mustard seeds  jeera & Hing powder. After they crackle, add small cashew pieces  Sauté on low flame till they are slight brown. Switch off and add curry leaves.
  • Pour the tempering over the piping hot Bisi Bele Bath. Decorate with coriander leaves , cover immediately to preserve the aroma.
  • Bisi bele bath is ready to serve .Serve it hot drizzled with ghee, chips and  Veg Raita on the sides.

  • In this recipe I used frozen vegetables , green beans, and Potatoes. You can add any vegetables to this recipe and make Bisi Bela Anna.
  • In Ekadasi days, you can replace rice with Poha/ Broken Wheat/ Oats/ Millets. 

Bisi Bela Bath 
My other Bisi Bela Bath Recipes:
                                                                                                                    Quinoa Bisi Bela Bath



Nov 29, 2015

450: Malabar Style Ghee Rice/ Ney Chooru

Ghee Rice

Neychoru is a traditional and aromatic Malabar (Northern Kerala) recipe, simple to make, Served alongside a spicy curry.  Kaima rice is short grain rice, which is commonly used in Malabar area for the ghee rice. Here I used Basmati Rice.


Basmati Rice / Kaima Rice          2 cups 
Hot water                                 2 – 2 ½ cups
Salt                                         To Taste
Finely chopped Green chilies      1 Tbsp.
Crushed ginger                         1 tsp
Lime juice                                 1 Tbsp.      
Ghee                                        4 Tbsp.
Dry Masalas
Cloves -                                   3 no.
Cardamom                               3 no.
Cinnamon                                a small piece    
Bay leaf                                   1 no.     
Crushed peppercorns                4 to 5 no.
Fennel Seeds                           ¼ Tsp.
Star Anise                               1 no.
For Seasoning

Ghee                                      2 Tbsp.
Cashew nuts                           3 Tbsp.
Raisins                                   ¼ cup
Desiccated  coconut                 3 Tbsp.

For Garnishing

Chopped coriander leaves        2 Tbsp.


  • Wash and drain the rice and keep it aside.
  • Heat ghee in a kadai.  To this, add cashew nuts and stir, till it becomes brown. Remove the cashew nuts. Repeat the procedure with raisins and desecrated coconut. Keep aside.
  • Crush together all dry masalas.
  • Heat the ghee in a  wide pan, add the crushed spices ,chopped green chilies and crushed ginger and fry for a couple of minutes over low flame.
  • Add the washed and drained rice in it and fry for a minute. Add the boiling water and salt to it and stir well
  • Close the lid and cook in medium flame for 5 to 10 minutes, cook till water is completely absorbed.
  • Remove the lid of the vessel and add some lime juice. Mix well.
  • Garnish with cashew nuts, raisins, fried Coconut and coriander leaves
  • Serve the ghee rice hot.


  • For Basmati rice   =   1 cup Rice : 2 Cups Water
  • For Kaima Rice     =   1 cup Kaima Rice   :   1 ½ cup Water.

  •  The rice cooking time may vary depending on the variety of rice. Check in between. If water is not enough or rice isn't cooked, add some hot water and cook till it is done.

Feb 1, 2015

423: Navratan Pulao-Cooked rice and vegetables mildly flavored with spices

Navratan Pulao

Rice plays an important role in the Indian cuisine. This  Navratan Pulao is a very popular recipe. This recipe attempts to bring the exotic authentic Nawabi cuisine to your table. . This Mughlai recipe is my favorite one. It is very colorful and attractive and also it tastes great and superb.

Preparation Time                      10 Minutes
Cooking Time                           20-30 Minutes
Difficulty                                  Average


Long grain White Basmati          2 cups
Butter / Ghee                           2 Tbsp.
Finely chopped Paneer               2 Tbsp.
Saffron                                    2 Pinches     
Salt                                         To Taste.
Ginger paste                            1 Tsp.
Water                                      2 ½ cups- 3 cups


Green Peas                               ½ cup
Peeled and diced  Carrot            ½ cup
Diced Green Capsicum               ½ no
Diced Yellow Capsicum               ½ no
Diced Red capsicum                   ½ no
Chopped  Green Beans              ¼ cup


Bay leaves                                 2 no. 
Fennel seeds  (Sombhu)             ½ Tsp,.                                                                 
Cinnamon stick                          1 no.
 Crushed Cloves                         4 no
  Crushed Green Cardamom        4 no
 Crushed Black Cardamom          1 no.
 Crushed Black Pepper               1/2 Tsp.


Cashew nuts                              1 Tbsp
Roasted& chopped almonds         1 Tbsp
Raisins                                      1 Tbsp      

For Decoration:

Finely chopped Mint Leaves         2 Tbsp.
Finely chopped Cilantro leaves     1 Tbsp.

How to make Navratan Pulao:

  • Wash and soak the rice in water for 30 minutes. Drain and set aside. 
  • Meanwhile gently crush the saffron strands and soak them in a tablespoon of warm milk. 
  • Now heat the butter / Ghee in a pan, once hot, add the Fennel seeds and once they crackle, add all other spices.
  • Once the spices turn a light brown, add the ginger paste fry for a minute. stirring continuously. Lower the stove heat now.
  •  Add the prepared vegetables to the pan and cook them at high heat for 2-4 minutes till all the water evaporate, while tossing them frequently.
  • Now add the rice and cook while constantly tossing and stirring for about 3 minutes. All the water will have evaporated by this time and the rice and the vegetables should be coated with the spice mix and start looking dry.
  • Add the salt, the saffron and 3 cups of warm water; stir everything together, and let it cook at medium to high heat for about 8 minutes or until all the water from the top has evaporated.
  • Make sure your rice don’t get overcooked. When rice is cooled enough, carefully fluff with fork or spatula to separate them.
  • Now heat 1 tsp of ghee in  a pan, fry all the nuts and add to the pulao/
  • Now decorated with Mint and Coriander leaves.
  • Serve Hot with  salads and Raitha.


  • Alternatively, you may do the sauteing part in a frying pan and transfer the contents to an electric rice cooker to make your Pulao.
  • The amount of water mentioned here is for Royal  Basmathi rice. The quantity may vary depending on the quality of the rice and the age of the rice.

Navratan Pulao


Jan 15, 2015

421 : Chitrannam - Variety Of Mixed Rices

Chitrannam or the rice cooked in different flavors, colors and ingredients. It is prepared by cooking rice and by mixing it with various condiments. Chitrannam varieties improve the taste of food and are mainly indicated in Anorexia.

To See the recipe , Please click the Link


Puliyodharai (Puli Sadam)                   Lemon Rice                          Coconut Rice

Kathamba Sadam                            Raw Mango Rice                         Dhadiyonnam 

Arisi Paruppu Sadam                           Spicy Tomato Rice                     Sarkarai Pongal          
     Kothamali Rice                          Bisi Bela Bath                           KalKandu Satham

Venn Pongal                                   Capsicum Rice                               Pudina Rice 

Jan 1, 2015

419: Kalkandu Sadam/ Rock Sugar candy Rice

Festivity always ushers in a variety of lip smacking traditional goodies. This
Kalkandu satham is generally served as Prasadam in many Vishnu temples along with puliyotharai. And what better can you enjoy other than steamy sweet Kalkandu Sadam dripping with ghee and served on a plantain leaf.


Basmati Rice                                  1 cup
Moong dhal                                    1 tbsp.
Whole milk                                     2 cup
Water                                            1 cup
Powdered Sugar candy                      1 ¼ cup
Saffron                                           a pinch
Crushed Elachi powder                      1 tbsp.
Crushed cloves                                ¼ tsp.
Nutmeg powder                               a pinch
pachai katpuram (edible camphor) -    a pinch
Ghee                                              2 tbsp.
Cashews & Raisins                           2 tbsp. 

  • Wash the rice and dhal  and drain it.
  • Cook the rice with milk, water,1 tsp of crushed elachi and saffron till it get mushy. Mash it finely while it hot. Keep aside.
  • Take a pan add  2 tbsp. of water with powdered sugar candy. Make a little thick syrup of the rock candy and add it to the cooked rice.
  • Add crushed cardamom, cloves, pachai katpuram,netmeg powder to the rice mixture. Cook the rice for some more minute.
  • After the rice is cooked, fry the cashew and raisins in ghee and added to the rice.
  • Kalkandu Sadam is ready. Served hot.


  • Kalkandu Sadam is usually served hot and tastes very good. When cooled it tends to become dry.·
  • You can reduce or add the sugar as per your individual taste.

Oct 2, 2014

409: Zaffran-Elachi Pulao/Saffron Cranberry & Cardamom Pulao

Zaffran Elachi Pulao

Pulao is a popular Indian rice dish made with spices, basmati rice and vegetables. In this Pulao I used dried cranberries as alternative to raisins to add flavor, texture and rich in color. This fabulous Pulao is a great accompaniment to any meal. I served this tasty and hearty dish with Raita.

Basmati Rice                                1 ½ cup
Saffron threads                            1/8 Tsp
Water                                          2 cups
Dry cranberries                            ½ cup
Chopped carrots & green peas     ¼ cup
Finely minced fresh ginger           1 tbsp.
Finely chopped mint                     1 tbsp.
Ghee                                           2 tbsp.
Salt                                             to taste.
Sugar                                          1/2 tsp.  
Dry Masalas
Green Cardamons                       5 pods
Cinnamon stick 1inch                  2 no.
Black peppercorns                      ¼ tsp.

For decorations
 Fried Dry cranberries                  few
Fried Cashew Nuts                      2 tbsp.
 Chopped cilantro & mint             for decoration   


  • Rinse the rice in cold water and remove the excess starch and drain.
  • Soak the rice in cold water for 45 minutes. Drain and set aside.
  • Take a large kadai with a lid.
  • Heat the ghee over medium heat and fry the cinnamon, cardamom and black pepper corns about 1 minute.
  • Now add the chopped carrots and green peas and sauté about 5 minutes.
  • Mix  ginger, chopped mint leaves and saffron threads in it and stir for about 2 minutes.
  • Then add the basmati rice,cranberries,salt and water and bring to a boil.
  • Reduce the heat and simmer, covered , until all the water has been observed and the rice is done.
  • Transfer to the serving bowl and decorate with friend Cashew Nuts, cranberries  and chopped cilantro and mint leaves.
  • Serve hot  with Raita.

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Jul 20, 2014

Raw Mango Rice

South Indian Cuisine is more popular for wide range of delicious Rice Recipes. It is a simple and easy delicious rice preparation. 

Basmati Rice                  1 1/2 cup
Water                             2 cup
Raw mango                    1 no  (Peeled  and grated)
Grated Ginger                 1 tbsp.
Turmeric Powder             ¼ tsp
Grated Raw Mango
Roasted peanuts              1 tbsp.
Green chilies                    2 no.
Green peas & carrot           1/4 cup (optional)
Curry leaves                      few
Salt                                  to taste
Ghee                                1 tsp.

For Seasoning 
Coconut oil                      2 tbsp.
Fresh coconut                   1 tbsp.
Mustard seeds                  1 tsp.
Cumin seeds                      ¼ tsp.
Black gram dhal                 1 tbsp.
Bengal Gram                     1 tbsp.
Red chilies                         2 no.
Asafetida                            1 tsp.
For Decoration
Fried cashew nuts
Chopped Mint leaves             1 tsp.
Chopped Coriander leaves      1 tsp.

  • Heat a ghee, fry the washed rice for 2 minutes. Add turmeric powder and cook the rice as usual.
  • Spread the cooked rice in a plate. Let it cool. Mix with fork, so that the rice retains its shape and does not get smashed.
  • Heat the oil in a pan, add mustard seeds, when it splatter add all seasonings and  carrot and green peas(optional)fry for a minute. Keep aside.
  • Add curry leaves, grated ginger, roasted peanuts and green chilies stir for 2 seconds.
  • Add grated raw mango  and mix it very well.
  • Mix the rice with salt and all above ingredients, and mix it .
  •  Make sure the mango mix missed with the rice.
  • Garnish with chopped cilantro, mint leaves and fried cashewnuts.
  • Serve hot with Pappad.

May 1, 2014

Vangi Bath/ Brinjal Rice

The cuisine of Karnataka includes many vegetarian food items. Vangi Bath or Eggplant Rice is very popular in Karnataka. Vaangi baath - cooked rice mixed with vegetables cooked in oil and spice. Learn how to make/prepare Vangi Bath by following this easy recipe.

Rice                                      1 ½ cup
Turmeric powder                    ¼Tsp. 
American Eggplants/ Brinjals   1 big size (OR) 6 Brinjals
Frozen Carrot and peas           ½ cup
Grated ginger                          1 Tsp.
Vangi Bath Powder
VangiBath Powder                  2 Tbsp.(See the link)
Curry leaves                           few
Lemon juice                            1 Tsp.
Oil/Ghee                                 2 Tsp.
Cashew Nuts                           few
Kismis                                     few
Sugar                                      ¼ Tsp.
Salt                                         to taste
For Seasoning:
Oil                                         1 Tsp.
Mustard seeds                        ¼ Tsp.
Bengal gram dhal                   ½ Tsp.
Urdh dhal                              1 Tsp.
Asafetida                               a bit

For Decoration
 Fried cashew nuts, Kismish, curry leaves and cilantros.

  • Cook the rice and spread on a plate to cool.
  • Cut the Brinjals into 1-inch pieces and immersed in a bowl of water to prevent discoloring.
  • Heat an oil in a frying pan, crackle mustard seeds, add all above seasoning and  fry for a minute.
  • Now add the curry leaves and ginger  and fry for a second, then add the chopped Brinjals and sugar .
  • Sauté the Vangi or eggplant and veggies on medium heat, until it's cooked and sautéed well.
  • Add the Vangi bath and fry for a couple of seconds .                 
  • Add the cooked rice along with some salt and mix well. Add more masala if needed.
  • Sauté the rice and eggplant for a few minutes until all flavors are combined.
  • Now add the 1 Tsp of lemon juice, mix  it well.
  • Decorate with fried Cashew Nuts .Kismish, curry leaves and coriander leaves. 
  • Serve hot with Raitha and papads.

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