Probably the most unimaginative name, but then, what’s in a name. A simple pulao with a masala of coriander, mint and chillies.
Ingredients
200g basmati rice (a short grain rice can also be used)
350ml water (+ more for soaking rice)
1 medium sized onion, sliced
1 cup veggies of choice (I used potato, carrot and green peas)
1 bay leaf
1 star anise
1 string mace
2 green cardamoms
2-3 cloves
3-4 black peppercorns
1/4 tsp turmeric powder
1 tsp red chilli powder (optional)
Juice of one lime
2 tbsp ghee
Salt, to taste
For the masala paste:
1 cup, chopped coriander leaves
1/4 cup mint leaves
2-3 green chillies
1 inch ginger
1 tsp cumin seeds
2 pods garlic (optional)
Instructions
1. Soak basmati rice in water for half hour. Drain and set aside. While the rice is soaking, the rest of the preparation can be completed.
2. Grind together the ingredients for the masala paste with about 2 tbsp water. Keep aside.
3. Slice the vegetables of choice.
4. Heat ghee in a heavy bottomed pan. Add bay leaf, star anise, mace, cardamoms, cloves and pepper. Then, add onions.
5. When the onions start turning golden, add the masala paste and saute for a minute. Then, add turmeric, red chilli powder and vegetables. Mix well.
6. Add the rice, juice of one lime, salt and water. Cover and cook until done (rice is cooked and water is absorbed).
Serve with raita of choice. I served this with a lettuce & onion raita. Simple saute lettuce with a sprinkle of water. Once it wilts, add to curd along with raw onion (finely chopped), salt and a 1/4 tsp cumin powder.
The easy to make moong dal khichdi is nutritious and light on the stomach. Pair it with curd or a raita, papad or a simple vegetable fry and you have a perfect meal. Add a dollop of ghee before you serve for that additional yumminess.
Ingredients
1/2 cup moong dal
1/2 cup raw rice (short grain rice)
1 tsp ghee
2 green chillies, chopped fine
2 inch ginger, chopped fine
1 medium sized onion, chopped fine
1 medium sized tomato, chopped fine
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp asafoetida/hing
1 tbsp ghee
Salt, to taste
Instructions
1. Wash the dal and rice. Pressure cook together with ~3 cups water, turmeric and a tsp ghee; medium heat, 3 whistles. Let it cool, remove and set aside.
2. Heat ghee in a deep bottomed pan and add cumin. Once they change colour, add onions. When the onions become translucent, add chillies and ginger. Then add the tomatoes, salt and hing.
3. Once the tomatoes have softened, add rice and dal. Add water to adjust for consistency required, cover and let it simmer for a few minutes. Adjust salt and mix, transfer to a serving bowl.
Ven pongal is a dish traditionally made with short grain rice and lentils (yellow moong). It’s not only popular as a breakfast item, but also for lunch or dinner. It’s simple, easy to make and light on the stomach.
Ven pongal is usually paired with coconut chutney and sambar or a light onion-tomato pulusu (stew). It also works well with an onion-tomato chutney.
Ven pongal
Ingredients
For pressure cooking:
1/2 cup or 3/4 cup raw short grain rice
1/2 cup yellow moong dal
1 tsp ghee
3-4 cups water
1/2 tsp salt
For tempering
2-3 tbsp ghee
1.5 tsp cumin seeds
2 tsp coarsely crushed black pepper
1 inch ginger, finely chopped
10-12 curry leaves
10-12 cashewnuts
Instructions
For pressure cooking:
1. Roast moong dal until aromatic.
2. Mix together rice, dal, ghee and water. Pressure cook on medium heat for 4 whistles. Cool, remove from the pressure cooker and set aside.
The rice should be cooked soft. While an indication of 3-4 cups water is provided, I usually measure with my finger. 3/4th length of middle finger works well.
For tempering:
1. Heat ghee. Fry the cashew nuts and once hey start turning golden, add cumin, pepper and ginger. Then add the curry leaves.
2. Pour over the rice & dal , adjust salt and give it a good mix. Serve hot with chutney or sambar or both!
Note: do not skimp on the ghee for ven pongal:)
If I find that the rice dal mix isn’t as soft as I would like it, I transfer to a pan, add water and cook it for a few minutes. Cover and cook until consistency desired is achieved. Then pour temperin
With coconut trees at home, there’s hardly a chance that coconut doesn’t creep into the menu. Here’s a simple coconut rice recipe that is quick to make and tasty. Pair it with a spiced raita, perugu pachchadi (the blog has recipes) or an onion-tomato stew or enjoy it as is.
Coriander leaves were not as heavily used in our cuisine as they are now. Mum says it was not as easily available and curry leaves were more popular. I add them because I love the flavour, but it is optional.
Coconut rice
Ingredients
150g short grain rice (I use sona masoori)
1 tbsp oil
1/2 tsp mustard seeds
2-3 cloves
1 inch cinnamon
5-6 coarsely crushed black pepper
1/2 tsp urad dal
1/2 tsp chana dal
1 tbsp groundnuts
2-3 green chillies, slit lengthwise
1/2 cup grated fresh coconut
10-12 curry leaves
1 tbsp finely chopped coriander (optional)
Salt, to taste
Instructions
1. Pressure cook the rice. Set aside. A quick measure of rice:water is to dip your finger and add water until it reaches the level of the second phalange of the middle finger.
2. Heat oil in a heavy bottomed pan. Crackle mustard, add urad dal, chana dal, groundnuts, cloves, cinnamon, pepper, and chillies.
3. Add coconut and curry leaves. Mix. Then add the rice and salt to taste. Mix well. Add coriander (if using, reserving a little for garnish).
4. Serve with a spiced raita or onion-tomato pulusu (stew- simple tempering of mustard & cumin, red chilli powder and veggies). It tastes great on its own also.
Note:
1. Basmati rice can be used. I would then make it in a heavy bottomed pan. One cup basmati rice with one cup water/thin coconut milk. Soak the basmati rice for atleast 30 minutes before use. Temper and then add basmati rice, water or coconut milk, cover and cook until done.
Garden fresh Methi/Fenugreek leavesGarden fresh mint
Mint or Pudina and fenugreek or Methi are always available in the garden. Therefore, always finding their way into our food/drink.
I used some of the methi to make a simple pulao that I could pair with the very Andhra majjiga pulusu (buttermilk stew, recipe is on the blog) that was made the previous day and some home made paneer parathas. Of course, given that there is a lot of mint, I added some of that too into the pulao.
Methi-pudina pulao
Ingredients
150g basmati rice
1 medium bunch methi leaves
1/2 cup mint leaves
1/2 cup green peas
1 medium sized onion, sliced fine
1 small onion, sliced fine
1-2 tbsp ghee
2-3 cloves, lightly crushed
1 bay leaf
1 inch cinnamon, lightly crushed
1 tsp Shah jeera
1 star anise
2-3 green chillies, slit lengthwise
160 ml water/thin coconut milk
Salt, to taste
Instructions
1. Soak the basmati rice in water for about half hour. If using frozen peas, soak those too in water for half hour. Drain the water and set aside.
2. Fry the sliced small onions in a tsp ghee until golden (these will be used for topping). Keep aside.
3. Wash and drain the methi and mint leaves. Finely chop and keep aside.
4. Heat remaining ghee in a heavy bottomed pan. Add bay leaf, cloves, cinnamon, shah jeera and saute until the spices start changing colour. Add the sliced medium sized onion and fry until translucent.
5. Add green chillies, methi and saute for a few minutes until the methi wilts. Then add the mint and green peas.
6. Add the rice and mix gently. Add salt and water or coconut milk, cover and cook until all the water is absorbed. Take off heat, gently fluff with a fork and transfer to a serving plate.
7. Garnish with the fried onion and serve with raita or kadhi.
Notes
1) add a lemon slice to retain the white of the basmati (if using white rice).
2) I usually use a 1:1 ratio of basmati rice: water. If I am using additional veggies, I increase water by a quarter cup.
3) You can use oil instead of ghee to make the pulao.
4) Carrots or potatoes can also be added as also a couple of
Curd rice is probably the simplest and the most comforting bowl of food especially on a hot summer day. While it’s eaten plain practically at every meal in the South, there are multiple variations to add some flavour and spice to the humble curd rice. Here is one such.
On a busy day, I put together a quick meal of lemon rice (recipe available separately) and curd rice. Rice is cooked at the same time and then divided to make two simple dishes.
Curd rice and lemon rice making for a delicious combination on a busy day!
How to make curd rice
Ingredients
150g short grain rice (I use sona masoori)
1.5-2 cups curd
2-3 chillies, finely chopped
1/4 cup finely chopped raw mango
8-10 curry leaves
1 dry red chilli
1 tsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp chana dal
Salt, to taste
Instructions
1. Pressure cook the rice (3 whistles on medium heat). Rice is to be cooked a little softer than usual. Usual thumb of rule for the water measure is – place rice in a bowl, add water until it comes upto the second phalange of your middle finger. You could add an inch more to this measure. Set aside.
2. When the rice is warm, mash it well. Add curd and mix well. Add the mango.
3. Heat oil in a small pan for tempering. Crackle mustard seeds, add urad dal, chana dal, red chilli, green chillies and curry leaves.
4. Pour the tempering over the curd rice, add salt and mix well. Refrigerate until ready to serve. It has to be served cold. Just before serving, add a little water to adjust for desired consistency. Pair it with a pickle or any chutney.
Busy days call for simple, quick meals. Here’s a recipe for a quick lemon rice. I paired this with curd rice (recipe available separately) on one such crazy day during the lockdown.
Lemon rice paired with curd rice – a delightful combination!
How to make lemon rice
Ingredients
200g short grain rice (I use sona masoori)
1 medium sized onion, sliced fine
2 medium sized lemons
10-12 curry leaves
2 tbsp groundnuts
1/2 tsp turmeric powder
2-3 green chillies, slit lengthwise
2 tbsp oil
1/4 tsp mustard seeds
1/2 tsp chana dal
1/2 tsp urad dal
Salt, to taste
Instructions
1. Pressure cook the rice. Add a 1/4 tsp turmeric powder and keep aside for use. The rice grains should be separate when cooked. Usual thumb of rule for the water measure is – place rice in a bowl, add water until it comes upto the second phalange of your middle finger.
2. Heat oil in a deep bottomed pan. Crackle mustard seeds, add urad dal, chana dal, and groundnuts. When they start turning colour, add half the curry leaves, turmeric and green chillies and onion. Fry on low flame.
3. When the onions turn a light brown, add the rice, salt, remaining curry leaves and the juice of two lemons. Mix well. Serve hot with a raita of your choice. A papad on the side won’t hurt at all!
Black rice is a highly nutritious rice; rich in fiber, iron, vitamin E and antioxidants, it is diabetic friendly, gluten free and is a natural detoxifier.
In Ancient China, it was called the Forbidden Rice and has an interesting story around that. It is said that the cultivation of the rice was limited and owing to it’s numerous health benefits, it was reserved for the elite and forbidden for the common folks to cultivate or consume it.
Black rice can be used in salads or to make rice dishes like risotto, pulao, veggie-rice bowls etc. The rice has a mildly nutty flavour that is quite enjoyable. Here is a recipe for a pulao.
How to make black rice pulao (serves 2)
Ingredients
125g black rice
1 medium sized onion, thinly sliced
1/2 cup diced carrots/potatoes/french beans/cauliflower/green peas – any one (optional)
200ml water
1 tbsp ghee
1 bay leaf
1/4 tsp crushed cloves
1/4 tsp crushed cinnamon
1 star anise
2 garlic pods, finely chopped (optional)
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
Salt, to taste
1 tbsp finely sliced toasted almonds (optional)
Instructions
1. Clean and soak the black rice in water for 30-45 minutes. Drain and set aside.
2. Heat ghee in a heavy bottomed pan/kadai. Add the garlic, bay leaf and star anise. Saute.
3. Add the onion, crushed clove and cinnamon. Saute. In a couple of minutes, add the vegetable (if using) and saute until the onions turn golden.
4. Then add the rice, coriander, mint, water and salt. Cover and cook until all the water is absorbed and rice is cooked.
5. Transfer to a serving platter, garnish with mint and toasted almonds. Serve hot with raita of choice.
Notes
1. If you are not using vegetable, use about 150ml water to start with. You can add some water mid-way if necessary. If there is excess water added, the rice will not be fluffy but will have a risotto like consistency. This also tastes good, so it won’t really be a worry.
2. I find the rice works well even without vegetables. A side salad of roasted veggies and a raita will pair well.
3. Soaking rice is important or it takes longer to cook.
4. Different brands may work slightly differently. Some need more soaking time and some less. Hence, when cooking, do ensure rice is fully cooked before you take off the heat. The first time (as for me) could be a bit of an experiment.
This is a traditional dish of the Karnataka state. My mother learnt the recipe for the masala and process from a friend of her’s here. After all, we had to have the best of both worlds – Andhra and Karnataka. The bisi bele bath is a one pot nutritious and absolutely delicious dish made of rice, lentils and vegetables. It’s not complicated to put together and works well for busy days or when you have a lot of guests.
There are a lot of brands that sell Bisi Bele Bath powder, however, nothing compares to fresh home made masala.
Ingredients
250g raw rice (short grain)
125g toor dal
1 cup green peas
1 cup double beans
1 cup carrot, chopped into 2 inch pieces
1 cup french beans, chopped into 2 inch pieces
1 tbsp tamarind pulp
1 tsp jaggery powder
1 – 1.5 tbsp bisi bele bath powder (adjust quantity based on preference)
Salt, to taste
1 tbsp ghee
1 tsp mustard seeds
10-13 curry leaves
Instructions
1. Wash rice and toor dal. Pressure cook together for 4 whistles on medium heat. Water added to cook should be 2.5 times the quantity of the rice & dal together.
2. Boil all vegetables together in a pan until tender, but firm. Add a little salt when boiling.
3. In a deep bottomed pan or kadai, bring the rice, dal and vegetables together. Add water if required to adjust consistency. Add bisi bele bath powder, salt, turmeric powder, tamarind, and jaggery. Mix well and let it cook for a few minutes on low heat .
4. In a small pan, heat ghee. Add mustard seeds and once they splutter, add curry leaves. Pour the tempering over the rice and mix. Take off the heat, cover and let the bisi bele bath rest for a few minutes before serving.
Serve hot with khara boondi /potato chips and raita of your choice.
Notes
1. Whether using fresh or frozen Green peas, boil them with the other veggies. If using frozen peas, let them thaw before use.
2. If using store bought dry double beans, they will need to be soaked in water for about 2hours and pressure cook separately for 4-6 whistles.
3. Capsicum and Tomatoes are optional veggies that can be added. If using, just separately fry until tender and then add to the rice and dal. You can use any one or more vegetables of your choice.
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