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

January 21, 2012

Sprouts Pulao And Mixed Vegetable Raita

I made this for my hubby’s lunch box today . I got these recipes from Tarla dalal’s website.Both the recipes were given under Protein rich , low calorie , healthy food category. So I chose these recipes for our lunch.I made some slight changes in the actual recipe according to our tastebuds.It was nice & filling too.. Thanks to tarla dalal…About the raita , I should have named this as beetroot raita because the color of beetroot is predominant here. I’ve added carrots and cucumber to the raita. But its not visible Winking smile.So adding beetroot is purely optional. If u want a nice color , please omit it or add less beetroot pieces.Please find the raita recipe below.

1 cup - 200ml
  • Sprouted green gram / Sprouted moong – 1/2 cup
  • Carrot – 1 no
  • Rice – 1/2 cup
  • Water – 1.5 cups (adjust if u use basmati )
  • Salt – As needed.
To temper
  • Cooking oil – 1 tbsp
  • Cinnamon – 1 small stick
  • Cloves – 2 nos
  • Bayleaf – 1 no
  • Ginger- Garlic paste – 1/2 tsp
  • Green chilly – 1 no (chopped finely)
  • Big onion – 1 no (-do-)
  • Coriander powder – 3/4 tsp
  • Chilli powder – 1/2tsp
  • Turmeric powder – a pinch
  • Garam masala powder – 1/4 tsp
Lime juice – few drops
Coriander leaves – to garnish
  • Heat the pressure cooker base with a tbsp of oil and add all the items given under “to temper” one by one in the same order.
  • When the onion becomes translucent , add the carrot pieces and sprouts. Saute well for a minute. Then add all the powders.
  • Mix well for a few minutes and add the rice.
  • Toss it well. Finally add the water & reqd salt.
  • Pressure cook upto 1 or 2 whistle.
  • Add a zing of lime juice and garnish with coriander leaves.


1 cup - 200ml
  • Cooked carrot and beetroot cubes – 1/2 cup
  • Cucumber pieces - few
  • Fresh curd – 1/2 cup
  • Green chilly – 1/2 no (Chopped finely)
  • Roasted jeera powder – to sprinkle
  • Water – as needed to dilute the curd
  • Salt – as reqd
  • Cube cut carrot and beetroot into small pieces.Cook them for 1 whistle adding little water.
  • Mix the fresh cucumber pieces with the cooked vegetables.
  • Add the thick curd , reqd water and salt.( sometimes water may not be needed as the water in the cooked vegetables may be enough)
  • Finally sprinkle the roasted jeera powder..
Serve with parathas and pulao !!

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May 10, 2010


I learnt this from my MIL.. I usually make this for my husband's lunch box. My mil adds roasted & ground fenugreek seeds powder which gives a nice taste & flavour for this rice..Soon i'll post my mom's easy mango rice..

  • Raw mango – 2 cups ( grated) 
  • Green chilly – 2 nos ( slit cut)
  • Red chilly – 3-4 nos ( pinched into two)
  • Methi seeds –3/4 tsp ( roast & powder)
  • Turmeric powder – 1 tsp
  • Hing – 1 tsp
  • Salt – As required
  • Cooking oil – 4 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Channa dal –2 tsp
  • Curry leaves - a  sprig
For rice :
Basmati rice – 1/2 cup ( i used steamed rice with water & rice ratio of 2.5 : 1)
Water – 1 cup
Sesame oil – 1 tbsp

  • Grate the mangoes and set aside.

  •  In a kadai , dry roast the methi seeds till it turns brown and powder it.
  • In the same kadai , add the cooking oil and splutter mustard seeds , urad dal , channa dal , green chillies , red chillies &  half of  hing , curry leaves..
  • Then add the grated mango and turmeric powder & saute well till its cooked nicely.
  • Add the remaining hing and methi seeds powder..Saute for sometime and switch off the flame.Take the paste and store it in an air tight container after it cools down.
  • Pressure cook rice and water in 1:2 ratio . Remove and  allow it to cool.
Mix the rice and required mango paste topped with sesame oil.Check for salt ..
Enjoy with papad !!

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November 20, 2009


I don’t remember the source for this recipe but its really an easy to make,delicious rice variety.I usually prepare this for my husband’s lunch box .Tastes great with simple onion raita..So here we go ,

Veg pulao 1

Ingredients :
  • Basmati rice – 1/2 cup
  • Water –  1 cup (Little less than 1 cup for fluffy rice)
  • Carrot , beans , peas and potato – 1 cup (chopped )
  • Green chilly - 2 nos (slit cut )
  • Ginger – 1 inch size (Chopped finely )
  • Garlic – 5 flakes( –do-) OR use ginger. garlic paste - 1 tsp
  • Big onion –1 no (-do-)
  • Cinnamon – a small stick
  • Cloves – 2 nos
  • Cardamom – 1 no
  • Bay leaf – A small leaf
  • Jeera – 1/4 tsp (optional)
  • Oil – 2 tbsp
  • Ghee – 2 tsp 
  • Roasted cashew – to garnish
Method :
  • Wash and chop all the veggies and set aside.
  • Wash and soak the rice in required water.(i soaked for 30 mins)Do not drain the water.
  • In a broad kadai , add oil , jeera and the spices in the same order.
  • Add the ginger , garlic pieces ..saute well and then add the finely chopped onions,  slit green chillies.Saute till it becomes transparent.
  • Finally add the chopped vegetables and the required salt.
  • Mix well and add the rice with soaked water.(the water should be 1 cup )
  • Transfer everything into a cooker and add 2 tsp of ghee to it.
  • Cover and Cook for 1 whistle.
Serve hot with raita !!

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November 9, 2009

Garlic Rice / Poondu Sadam - Leftover Rice Recipes

I learnt this from my neighbor.Yesterday when i was chatting with her , she told me about this garlic rice/ Poondu sadam . I tried on the same day .It was very tasty .I made it with the leftover rice I made for lunch.Its not necessary that the rice should be separate or grainy..Simple ingredients and can be made in jiffy.

garlic rice 1

Ingredients :
 1cup - 200ml
  • Rice – 1/2 cup
  • Garlic  bulbs -  2 nos (Peel the skin and crush the whole ones just with a ladle)
  • Small Onions – 10 nos (finely chopped ) ( replace with 1 big onion, finely chopped)
  • Green chilly – 2 nos (slit cut)
  • Salt – as needed.
  • Coconut oil or ghee - 1 tbsp
To temper:
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Red chilly – 1 no (pinched into two)
  • Curry leaves – a few.
Method :
  • Pressure cook the rice and set aside.
  • In a kadai , add 2 tbsp of oil and temper with mustard , urad dal and red chilly and curry leaves.
  • Then add the crushed garlic , small onions, green chillies and saute till garlic turne golden brown.
  • Finally add everything to the cooked rice and mix well by adding salt.
  • Add a tbsp of coconut oil / ghee and serve hot !!
No side dish is required.If desired ,have with pickle..

garlic rice 2

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July 20, 2009

Rice Upma / Arisi Upm With Adayar Anandha Bhavan Style Sambar

I learnt this upma from my MIL and sambar from my friend krithiga..This sambar serves as an excellent combo for this upma..I usually make this sambar for idli/Dosa..But this time i tried for this upma..It was a divinely combination..Tongue out It can be prepared within 15 mins. :)
Normally we all make coconut chutney/Tomato /Coriander chutney for upma..But i usually make different sambar.My hubby likes to have upma with sambar more than chutney..Also the juicy sambar when mixed with upma gives a heavenly taste ,…Slurpp!!Drooling Even I too love sambar for upma nowadays ..  Wink


  • Raw rice – 1 cup
  • Toor dal – 1.5 tbsp
To temper:
  • Mustard  seeds – 1 tsp
  • Urad dal – 2 tsp
  • Channa dal -  1 tsp
  • Green chilly – 2 nos (Slit cut)
  • Curry leaves – a sprig
  • Ginger – 1 inch ( chopped finely)
  • Hing /Asafetida – 1/2 tsp
  • Oil – 1 tbsp
  • Water – 2.25 cups
  • Soak rice and dal together for 1 hr. Run in the mixie only once (use inch/Juice option)..It should be just broken into two..Set aside..
  • Heat oil in a cooker base and add the tempering items in the same order.Add only half of the hing during tempering..
  • Then add the water.Mix well by adding a tsp of oil.Now add the remaining 1/4 tsp of hing and add the rice and dal mixture.Stir it well till the water gets absorbed by the rice,dal mixture..Now close the lid and cook for 1 whistle in low flame.
  • Remove and serve hot with sambar/Chutney!!

  • Toor dal- 1/4 cup 
  • Tomato – 2 nos (finely chopped)
  • Small onion – 10 nos (Peeled ) (U can use big onion too )
  • Adayar Ananda Bhavan Sambar powder – 1.5-2 tsp (if u dont have this sambar powder,u can use MTR,SAKTHI sambar powders ..)
  • Red chilly powder – 1/2 tsp
  • Jaggery - a small piece
  • Turmeric powder – a pinch
  • Hing /Asafetida – 2 pinches.
  • Salt & water – as  needed
To dry roast& grind:
  • Coriander seeds - 1 tbsp
  • Chana dal - 1.5 tbsp
  • Methi seeds - 1/2 tsp
  • Hing - 1/4 tsp
  • Red chillies - 2 nos
To temper :
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 /2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves – a sprig
  • Oil – 1 tsp
Ghee – 1 tbsp
Coriander leaves – to garnish
  1. Take a pressure cooker and add the items given under “ingredients”..with salt & water.Soak for 15 mins(this helps the toor dal to cook well N mash).Cook for 2 whistles in low flame..Open and mash it well.
  2.  Ruoast all the ingredients in a drop of oil & grind it to a fine powder. Add this powder,jaggery after opening the cooker and let it boil well.Temper it and garnish with coriander leaves..
  3. Finally add a tbsp of ghee and mix well or u can temper with ghee..This gives an added flavor to this sambar !!This is the most important step .Plz dont forget..

U  can add any veggies of ur choice to make it healthy..
For upma..Instead of soaking rice and dal for  1 hr,u can directly run it in the mixie once and repeat the same procedure.


I should thank EC for posting this yummy sweet just for me..I was elated !!
I tried this on sunday evening ..I made some small changes in her recipe..I added grated coconut and instead of grinding the boiled carrots ..i grated them..
It tasted excellent and i’ve decided to make it for my guests Happy
Here is the recipe which i followed.This is for my future reference too Winking
For stuffing:
  • Boiled and grated carrot – 2 nos (medium sized)
  • Grated coconut – 1/4 cup
  • Sugar – 10 tsp (adjust )
  • Cardamom – 2 nos powdered
  • Ghee – 1 tsp
For dough:
  • Maida – 3/4 cup
  • Cooking soda – a pinch
  • Salt – a pinch
  • Oil – 1 tbsp
  • Kesari color – a pinch
  • Water – as needed.
  1. Knead the dough by mixing all the ingredients and set aside for 30 mins.
  2. In a kadai take the grated coconut along with sugar…Let it mix well and sugar melt..Then add the boiled,grated coconut,ghee,cardamom powder..Stir it well till it forms a ball and becomes non sticky.
  3. Remove and set aside.Knead the dough again till it becomes soft.
  4. Now make the balls of even size and roll it a little.
  5. Place the stuffing in the middle and cover it by pulling all the sides of the dough,,.Make a ball and pat it to a thin chappathi on a greased polythene sheet..
  6. Heat a dosa tawa and cook the poli on both the sides by pouring little oil around it..
Yummy carrot poli is ready to eat.. Thumbsup

Bye for now :)
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March 30, 2009


I tried this pulao yesterday for Lunch.I made Paruppu rasam ,bindi fry and coriander leaves thogayal in addition to this.So i prepared only a less quantity .Please change the quantity of ingredients according to ur requirement.I’ll post paruppu rasam in future.Now coming to this recipe,I adapted this from a cookbook and made some variations according to our taste.

  • Rice  ( i used boiled rice ) – 1/2 cup
  • Tomato – 3 nos (medium sized ) (Grind it with skin to make a puree )
  • Water – 3/4 cup
  • Small onions – 10 nos (Peeled and cut into two )
  • Boiled peas – 1/4 cup (I didn’t add )
  • Garlic -  5 flakes ( peeled )
  • Cashew nuts – 5 nos (Grind it to a paste)
  • Red chilly powder – 1/2 - 1 tsp
  • Green chilly – 1 no (slit cut )
  • Salt – as  needed .
  • Lime juice – a few drops
  • Ginger – 1 inch size
  • Chopped Coriander leaves – 1.5 tsp (grind both to get a 2 tsp paste)
  • Oil – 1 tbsp
  • Cinnamon – 1 small stick
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star anise / Marati moggu – 1 no
  • Cardamom – 1 no
  • Coriander leaves – few (chopped).
  • Grind coriander leaves & ginger  with water to make 2 tsp paste.Set aside.Grind cashews to make a paste with little water.
  • Wash the rice and keep aside.If u use basmati rice , the ratio of rice and water is 1:1 .So u need to soak the rice for 3-4 HOURS.(If not use 1:1.5 ratio and soak for 1 hour)
  • Heat a kadai with oil and all the items one by one given under“ TO SAUTE “ section.
  • After adding all the spices,add the small onions and garlic flakes.Saute till onions become transparent.
  • Now add the slit green chilly and ginger & coriander leaves paste.
  • Saute for a minute and add the cashew paste. Stir well.
  • Then add the red chilly powder and tomato puree to it.
  • Mix well and add the required salt and cook everything for a minute.Stir in intervals.Make sure there is little water in it.
  • Now add the measured rice and water and mix it well.
  • Transfer everything into a cooker and cook for 1 whistle.
  • After removing from the flame add a few drops of lime juice and garnish with coriander leaves.
Tastes heaven with onion raitha!!

I am glad in sending this entry to Sanghi’s FIL – TOMATO.
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March 5, 2009

Vegetable Dum Biryani Recipe In Pressure Cooker

Vegetable biryani recipe
I tried this dum biryani using a pressure cooker for the first time. I had an eye on this recipe for long time.I was searching cook books,blogs etc to get the recipe.At last I got it from a book and a blog.I combined both the recipes and made it on my own. It came out very well with a nice color and aroma.We liked it very much!! Most of  you would have tried Dum biryani in different methods.Here I have shared my version.Hope you will like it.Lets see how to make Vegetable Dum biryani recipe in a pressure cooker.
Vegetable Dum biryani

Vegetable dum biryani recipe

Vegetable dum biryani recipe Vegetable dum biryani recipe
Cuisine: Indian
Category: Lunch recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup - 200ml
Ingredients reqd
  • Vegetables(carrot,beans,potato,peas) - 2 cups
  • Rice – 1 cup
  • Water – 2 cups
To Saute
  • Oil /Ghee – 1 tbsp
  • Cinnamon – 1” stick
  • Cloves – 3 nos
  • Cardamom – 1 no
  • Bay leaf – 1 no
  • Star anise/Marati moggu – 2 nos
  • Big Onion – 1 no(sliced)
  • Ginger Garlic paste – 1 tsp
  • Green chilly – 2 –3 nos(slit)
  • Mint leaves – 10- 15 leaves
  • Coriander leaves – a few
  • Tomato – 2 no (chopped)
  • Turmeric powder – a pinch
  • Red chilli powder – 1/2 tsp
  • Salt – As needed
  • Curd – 1 tsp
  • Red color – a pinch ( optional)
To Grind
  • Cashew nuts – 10 nos
To Garnish
  • Roasted Bread/Bun – Few pieces (optional)

  • Wash and soak the rice for 30 minutes.Cube cut all the vegetables and keep it aside. Grind the cashews to make a smooth paste.set aside.
  • Heat a cooker base with oil and add all the spices one by one given under “ to saute” in the same order. Once the spices start to splutter,add the onion juliennes' and fry till transparent.Now add the ginger garlic paste and fry till the raw smell  leaves. Add half of the mint & coriander leaves. Fry it.
  • Add the slit green chillies ,fry and add chopped finely tomatoes.Cover Cook till tomatoes become mushy. Now add the vegetables and mix till masalas are well coated on it.
Vegetable biryani recipe

  • Add the chilli powder,cashew paste and salt ,mix well. Now add the remaining mint & coriander leaves and curd.Fry for a min.
Vegetable biryani recipe
  • Drain the water from the soaked rice and add to the mixture. Mix it well and add 2 cups of water.Add a tsp of ghee to it.
Vegetable biryani recipe
  • Pressure cook till it is 3/4th done.(I kept it for 6 mins after putting weight valve.My cooker generally takes 8 mins to cook the rice completely.)So depending on ur cooker,please vary the time.Now open the cooker and mix it once.
How to put DUM
  • Heat a dosa tawa and keep the cooker on it with weight valve.
    • Once the tawa becomes hot,simmer the flame and let the cooker stand on it for 8-10 mins..
    • The rice will be cooked full using the vapor inside. It wont get burnt.Once the pressure is released ,open the cooker and toss it once. Add the roasted bread pieces and mix it well.
How to make Veg biryani
Yummy Veg Dum Biriyani is ready to serve with onion raita.Enjoy !

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February 7, 2009


I took this recipe from poonam’s kitchen .I did some variations according to our tastebuds and tried.It came out very well.We liked it so much.I packed this for my hubby’s lunch.He called me after having this and told it was very good:)
I thank Poonam for sharing this wonderful recipe:)
U can find the actual recipe here.The following are the variations :
  1. I used finely chopped carrots,beans,potato,cabbage & bell peppers.
  2. I used finely chopped big onions instead of spring onions.
  3. Then, i used crushed ginger and garlic pieces.
  4. I made the sauce using chilly vinegar(instead of white vinegar) and 11 red chillies.
  5. AIso i pressure cooked the rice by adding a drop of oil(rice & water – 1:2) and spreaded in a plate to cool down.Remaining i followed the same!!
Here is the picture of sauce and rice for u:


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January 9, 2009



We do this rice dish in the weekend.U all know this is Karnataka's special dish.We make sambar and rice separately & mix them..Here is the recipe,
Check out my latest Karnataka style Bisi bele bath recipe


Vegetables – ALL or ANY(Carrot,beans,potato,peas,raddish,brinjal,chow-chow,raw banana,drumstick,broad beans etc)        2 cups
Rice      1/2 cup
Water       4 cups
Toor dal      1/3 cup
Tamarind A big gooseberry size
Oil   1 tbsp + 2 tsp (to roast)
Sambar powder    1/2 tsp
Jaggery    A Small piece

To Roast & Grind

Dhania/Dry Coriander seeds 2 tsp
Fenugreek 1/2 tsp
Chana dal 1 tbsp
Red chilly 6 – 8 nos (adjust)
Asafetida/Hing a pinch
Cinnamon 1 small stick 
Cloves 2 nos 
Grated Coconut 2 tbsp

To temper
Mustard seeds 1/4 tsp
Jeera/Cumin seeds 1/4 tsp
Sambar onions/Pearl onions 1/4 cup
Green chilly 1 no
Curry leaves 1 sprig
Oil 1 tsp
Coriander leaves to garnish
Cashew nuts a few


  1. Wash and Pressure cook rice with required water.Keep it for 2 –3 whistles and till it is overcooked & mushy.Set aside.Cut all the vegetables for 1 inch size.
  2. Then pressure cook toor dhal with a drop of oil and a pinch of turmeric powder.Keep it for 2 whistles. Hand blend it. Mix well to become mushy.Soak tamarind in water and extract pulp from it.
  3. Heat a kadai with 1 tsp of oil and roast all the items given under “To roast & grind” table and lastly add the grated coconut , roast it well and grind in a powdered form.Keep it aside.
  4. Heat oil in a pan,add the tempering items,sambar onions and green chilly.Saute till they are transparent.Add the tamarind extract, all the raw vegetables and a pinch of asafetida.Close the pan with a lid .It should boil till the vegetables get cooked.
  5. Now add the cooked toor dal and sprinkle the ground powder. Mix well to avoid lumps.
  6. Let it come to a boil. Finally,add the curry leaves and coriander leaves.
  7. Delicious SAMBAR IS READY !!!
  8. Now take the rice in a big vessel and add the required amount of sambar to it with ghee.Mix it well.
  9. Sprinkle coriander leaves and serve hot with Papad or Vadaam!!!

  1. As we prepare the sambar separately,u can use the same for dinner too!!.It tastes excellent with idly,Pongal & dosa!!So no need to prepare any side dish for dinner.U can take rest and enjoy the weekend!! 
  2. I’ve mentioned 2 cups of vegetables for just 1/2 cup of rice because this is the easiest way to make the children to eat vegetables :).Please reduce the amount of vegetables based on ur wish..
  3. In karnataka, they add cloves and cinnamon while grinding the spices but i don’t add. I make it in our style Smile.So if u need the authentic bisibelebath , roast the cinnamon and cloves along with spices , Powder them and add..
  4. Add more sambar while u mix with rice because the rice absorbs all the sambar by the time u eat. Keep some sambar in reserve.I always mix the rice & sambar just before eating and serve hot..
  5. At last, add little ghee to enhance the taste and flavour.

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