photo credit: Kirti Poddar

Come winters and the variety of vegetables that is available off the shelf is just amazing. The word pulao takes me back in time when hot steaming pulao used to make the freezing winters so very warm and enjoyable. That hot pulao and spicy raita enjoyed from the cosy comforts of home as you watched the fog… sigh! While I think about my good ol’ days…why dont you check out the recipe? …let me know how you liked it though!

Basmati Rice – 2 cups
Ghee – 3 Tbsp
Onion – 1 no. (big)
Carrots – 1 no. (cubed)
Potatoes – 1 no. (cubed)
Peas – 1/2 cup
Cauliflower 1 cup (cut into florets)
Salt To Taste
Turmeric powder – 1/2 tsp (optional)
Cashew nuts and raisins – 2 Tbsp each (optional)

For Paste: grind the following ingredients
Ginger-1 Inch
Garlic cloves- 4-5 nos.
Onions – 1 no. (big)
Green chillies – 2-3 nos.
1/4 cup – Mint leaves
Cinnamon sticks – 1 no (big)
Cloves – 4 nos.
Cardamoms – 3-4 nos.

1. Soak rice for half an hour.
2. Heat 1 Tbsp of ghee in a pan, fry cashewnuts and raisins. Keep aside.
3. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
4. Cook until the masala separates from oil and vegetables gets tender. Add turmeric powder.
5. Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
6. Just before serving take the rice in serving bowl, add the nuts and mix well.
7. Serve vegetable pulao hot with raita*

*check category raita for ideas

if you are a vegan substitute the ghee with the oil of your choice!

Till next time… happy cooking!

This used to be my favorite as a kid. My mom used to prepare lemon rice, curd rice, tomato rice and coconut rice during our family picnics and everybody used to gorge on it literally. The taste is bit on the blander side. Please do not put chilli sauce to spice it up .. it should be rather served and consumed just as it is.

Rice – 1 cup

For tempering
Oil – 2 tbsp
Mustard seeds – 2 tsp
Urad daal (white lentils) – 1 tsp
Red chili – 2 Nos
Green Chili – 2 nos (finely chopped)
Cashew – 4-5 broken in small pieces (optional)
Curry leaves – 1 sprig
Asafoetida – 1 pinch
Desiccated coconut – 4 tbsp
Salt to taste

1.    Parboil rice. (Shouldn’t be overcooked)
2.    Heat oil in a pan and add mustard seeds
3.    Wait for it to splutter
4.    Now add Urad dal, red chilli, green chilli (optional),cashew,curry leaves, 1 pinch of asafoetida, mix well.
5.    Add desiccated coconut and stir
6.    Add to cooked rice and mix lightly
7.    Add salt and stir gently
8.    Garnish with coriander leaves

Your coconut rice is ready!

Did you like it? Please leave a feedback.

Till tomorrow….happy cooking!

Reminds me of my school days. Due to the sheer simplicity of its recipe and less messiness, tomato rice used to find its way into my tiffin box quite often. It also was a regular entry in our menus for family picnics and long train journeys. Its so simple and yet so tasty. Btw, if you have leftover rice from last night’s dinner, you know what to do with it

Rice – 1 cup

Oil – 1 tbsp
Mustard seeds – 2 tsp
Urad daal (white lentils) – 1 tsp
Red chili – 2 Nos
Green Chili – 2 nos (finely chopped)
Cashew – 4-5 broken in small pieces (optional)
Curry leaves – 1 sprig
Onion – 1 no big (finely chopped)
Tomato – 2 nos big (finely chopped)
Ginger-garlic paste – ¼ tsp
Turmeric – 1 pinch
Coriander powder – ¼ tsp
Chilli powder – ½ – ¾ tsp
Fennel powder – ¼ tsp
Salt to taste

1.    Parboil rice. (Shouldn’t be overcooked)
2.    Heat oil in a pan and add mustard seeds
3.    Wait for it to splutter
4.    Now add Urad dal, red chilli, green chilli, onion, tomato, mix well.
5.    Add ginger-garlic paste, chilli powder, turmeric, coriander and fennel powder, stir. Add curry leaves
6.    Add to cooked rice and mix lightly
7.    Add salt and stir gently
8.    Garnish with coriander leaves and fried cashew.

Tasty…isn’t? Do let me know how you found the Tomato rice recipe

Till tomorrow…happy cooking!