1½ cup basmati rice
2 cups spinach/palak leaves, tightly packed
1/4 cup greens peas
1 big onion, finely sliced
2 green chillies
1 small piece ginger, peeled
3-4 garlic cloves, peeled
3 clove
Bay leaf 2
1 cinnamon stick
3 Cardamon
2 tablespoon oil

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How to make palak pulao  . Wash the spinach leaves thoroughly. Soak basmati rice in water for 2 hour. Drain and spread on a wide plate.
. Bring plenty of water to boil. Add a pinch of salt and ½ teaspoon sugar. Add the washed spinach leaves and blanch for 5 minutes.
. Drain the leaves and take in a mixer jar. Add peeled ginger, garlic and green chilies. Grind to smooth puree.
. Heat 2 tablespoons oil in a kadai. Add bay leaf, clove, cardamom and cinnamon stick. Fry for 2-3 minutes.
. Add finely chopped onions and fry till color changes slightly.
. Add the spinach puree, green peas and mix well.
. Cook for 10-12 minutes keeping the pan open.
. Add drained rice and mix well. Saute for 2-3 minutes.
. Add 2¼ cup water. Season with salt. Let the water boil.
. Once the water starts to boil, close the pan and maintain low flame.
. Cook till the rice is completely done.
. Once the pulao is done, Serve palak pulao with curd or raita.




brown rice       1 cup
onion               1 (large)
vegetables      (carrot, beans, cauliflower and green peas)     1/2 cup
ginger/garlic paste 1 teaspoon
green chilly              1 – 2
mint leaves              one fistful
oil + ghee                1 + 1 tablespoon
coriander leaves    1 tablespoon (finely chopped)
water                        2 cups
cloves                       3
cinnamon / patta    1 inch piece
elaichi / cardamom 1
salt                              to taste

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How to make Brown Rice Pulao

. In a pan, boil water.  Mean while, wash and clean brown rice.  When water starts boiling, turn off the stove and add the water to the rice, keep it aside for 30 – 40 minutes.  After 30 minutes, drain the rice and keep it aside.
. Mean while, chop all the vegetables, onion, slit green chillies and keep it aside.
. Heat oil + ghee in a pressure cooker.
. Add bay leaf, cloves, cinnamon, cardamom and cinnamon and saute for few seconds.
. Now add the sliced onions to it and saute till onion turns light brownish in color.
. Now add ginger garlic paste and slit green chillies and saute till the raw smell goes off.
. Next add pudina and saute well.  Then add chopped vegetables, a little salt and mix well.
. Now add 2 cups of water, salt and let it start boiling.
. Then reduce the flame and add rice to it, mix well.
. Cover the pressure cooker, keep the flame in high and wait till the steam starts coming out.
. Then reduce the flame, put on the whistle and pressure cook for  15 – 18  minutes or for 3 whistles.  Then turn off the flame.
. Wait till the pressure subsides.  Then open the cooker, fluff the rice with a fork.
. Brown rice pulao is ready.  Serve it with raita.



1/2 cup moong dal washed and split
1/2 cup rice
1/2 cup green beans cut into about 1/2 inch pieces
1 potato medium size washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
1 teaspoon salt
1/4 teaspoon turmeric (haldi)
1 tablespoon clarified butter (ghe)
3 cups water for cooking
2 tablespoons clarified butter (ghe)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/8 teaspoon asafetida (hing)
1-1/2 cups tomatoes finely chopped
1 green chili finely chopped adjust to taste
1/4 teaspoon red chili powder (lal mirch)
1/2 teaspoon salt
2 teaspoon ginger finely shredded
2 tablespoon cilantro finely chopped
¼ teaspoon garam masala


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How to make masala khichdi

. Wash rice and moong dal changing water 3 to 4 times, drain the water.
. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
. Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
. After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
. Turn off the heat and wait until steam has stopped before opening the cooker.
. Mix the khichdi well, dal and rice should be very soft, little mushy.
. Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready.
. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
. Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
. Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough.
. Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.




Basmati rice – ⅔ cup
Oil – 1 ½ tablespoons
Cinnamon stick – 1 inch piece
Cloves – 2
Bay leaf – 1
Green cardamom – 2
Cumin seeds – ½ teaspoon
Fennel seeds – ½ teaspoon
Onion – ½ cup, sliced
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green bell pepper (Capsicum) – ½ cup, sliced
Red bell pepper (Red Capsicum) – ½ cup, sliced
Tomato – ⅓ cup, sliced
Red chili powder – 1 ½ teaspoon
Coriander powder – 1 teaspoon
Salt – to taste
Garam masala – ½ teaspoon
Yogurt – ⅓ cup
Water – 1 cup

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How to make Capsicum rice

. Wash the rice under running cold water till water runs clear. Soak them in enough water for at least 20 minutes.
. While rice soaking prep other ingredients and chop the veggies. Drain soaking water and keep the rice aside.
. Heat the oil in a pan on medium heat.
. Once hot add whole spices (cinnamon stick, cloves, bay leaf, green cardamom), saute for a minute. You will get nice aroma of spices.
. After that add cumin seeds and fennel seeds, let the sizzle a bit.
. Now mix in the sliced onion and cook for 2 minutes. it starts to soften.
. Now add ginger paste and garlic paste.
. Mix and saute till raw flavors goes away about a minute.
. Stir in tomatoes, green bell pepper and red bell pepper.
. Add salt, red chili powder, coriander powder and garam masala.
. Mix well and cook for a minute.
. Add yogurt.
. Stir well.
. Add soaked, drained rice.
. Add fresh 1 cup of water and mix.
. Cover the pan and cook on low for 18-20 minutes. after that switch off the stove and let it rest covered for 10 minutes.
. Then open the cover, gently fluff up the rice using fork and serve.



Rice-2 cups
Onion-1 1/2
Potato – 5 nos(chopped in small pieces)
Ginger-1.5″ piece (grated)
Cumin seeds – 1 1/2 tsp
Cumin powder – 2 tsp
Garam masala -2 tsp
Green chilies – 3
Lemon juice –  1 & 1/2 lemons
Cilantro/coriander – handful
Curry leaves – 2-3 strands

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How to make potato pulav

. Cook the rice separately and  keep it aside.
. Heat oil in a wide vessel and splutter some cumin seeds.
. Saute the onions, green chilies & ginger.
. Add finely chopped cilantro & curry leaves.
. Add chopped potato and cumin powder. Mix it, cover and cook.
. After the potato is well cooked, mix the cooked rice and garam masala.
. Add salt and lemon juice.
. At last add finely chopped cilantro and switch off.

potato pulav




Basmati Rice: 2 cups (long grained rice) cooked such that each grain is separate
Onion: 1  (finely sliced)
Oil: 2 tbsp oil
Ghee: 1/2 tbsp (optional)
Ginger garlic paste: 1 tsp
Garam masala: Whole (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
Coconut paste: 2 tbsps
Coriander powder: 1 tsp
Cumin powder: 1/4 tsp
Red chili powder: 1 tsp
Turmeric powder: 1/4 tsp
Ivy Gourd ((Dondakaya ): 1/4 kg
Salt to taste
Lemon juice: 1 tbsp
Coriander leaves: 5 tbsps (Coarsely crush,do not make a paste)
Pudina leaves: 7-8 (chopped) – optional
Green chillis: 2

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How to make Tindora Rice (Dondakaya Annam)

. Heat 1 1/2 tbsp oil+1/2 tbsp ghee in a cooking vessel, add the halved dondakayalu/tindora and saute on medium flame till well roasted, approx 15 mts.
. Remove them onto a plate and keep aside.
. In the same vessel, add the remaining oil. Add whole spices and bay leaf and saute for half a minute.
. Add the sliced onions and saute for 6 mts.
. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute for 3 mts.
. Add the coconut paste and mix. Saute for 2 mts.
. Add coriander pwd, cumin powder, tumeric pwd and red chili pwd and mix.
. Add the sauteed dondakayalu and mix. Cook for 7-8 mts.
. Add the cooked rice and salt to taste and mix. Place lid and cook on low flame for 2-3 mt. Add lemon juice and mix.
. Turn off heat and remove onto a serving bowl. Garnish with fresh coriander leaves.
. Serve warm with raita or any curry of your choice



Basmati rice – 1 cup
Ghee (Clarified butter) – 1 tablespoon
Bay leaf – 1
Cloves – 2
Cinnamon stick – 1 inch piece
Cumin seeds – 2 teaspoons
Lemon juice – 1 teaspoon (optional)
Salt – to taste
Water – 2 cups

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How to make Jeera rice

. Wash basmati rice under running cold water until water runs clear. Soak rice in enough water for 20 minutes.
. After 20 minutes drain the rice in strainer and let it dry for 10 minutes, it is optional if you are in rush.
. Heat the ghee in a thick bottom saucepan on medium heat. Once hot add bay leaf, cloves and cinnamon stick and saute for a minute. You will get nice aroma from whole spices.
. Then add cumin seeds and let them sizzle.
. Add rice and sauté them for a minute.
. Add 2 cups of water, salt and lemon juice; mix well.
. Let the water come up to a boil.
. Once starts boiling cover it and reduce the heat to LOW. Simmer it for 18-20 minutes.
. Then turn off the heat. Let it stand for 10 minutes covered so rice will get firm up and after 10 minutes open the lid.
. Fluff up with use of fork.
. Jeera rice is ready to serve.



Basmati Rice – 1/2 cup
Soya Chunks – 1/2 cup
Fresh Green Peas – 1/4 cup
Big Onion – 1 medium sized chopped lengthwise
Green Chilli – 1 slitted
Ginger Garlic Paste – 1 tsp
Mint Leaves – around 15 leaves
Thick Coconut milk – 1/4 cup
Water – 3/4 cup
Garam Masala powder – 1 tsp
Salt – to taste

To temper:

Oil – 2 tsp
Bay leaf – 1
Fennel Seeds – 1/2 tsp
Cloves -2
Cardamom – 1
Cinnamon – 1/2 inch piece

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How to make Soya Pulao

. Boil water in a pan till it bubbles up rigourously.Switch off and add the soya chunks and let it aside for few mins for it to grow in size.Meanwhile soak basmati rice for atleast 30mins.
. Then rinse soya chunks in cold water atleast twice to get rid of the raw smell.Drain and squeeze excess water and Set aside.In a pressure pan , heat oil + ghee add items listed under ‘to temper’, let it splutter.
. Then add ginger garlic paste and onion, fry till onions turns transparent then add mint leaves, saute for a minute.
. Then add soya chunks and peas, give a quick mix then add garam masala powder and required salt .Saute for 2mins.
. Then add rice after draining soaked water.Mix well then add coconut milk.
. Add water and pressure cook for 3 whistles.Once pressure releases fluff it up.Transfer to serving dish.

. Serve hot!
soya pulao


Cooked rice – 1 cup
Oil – 2 tablespoons
Mustard seeds – ¼ teaspoon
Sesame seeds – 1 teaspoon
Green chili – 1, chopped finely
Curry leaves – 6-7
Carrot – ½ cup, grated
Salt – to taste
Turmeric powder – ¼ teaspoon
Garam masala – ½ teaspoon
Cilantro or coriander leaves – 1 tablespoon, finely chopped
Lemon juice – ½ teaspoon

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How to make Carrot rice recipe

. Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
. Then add sesame seeds. They will also pop.
. add chopped green chili and curry leaves. Saute for 30-40 seconds.
. Then add grated carrots.
. Sprinkle the salt and mix.
. Cook for 2-3 minutes only.
. Then add turmeric powder and garam masala.
. Mix well and cook for a minute.
. Add cooked rice,
. Also squeeze the lemon juice
. add chopped coriander leaves.
. Mix well, it masala coated with rice and everything is mixed very well. Cook for few minutes, till the rice is heated through. Then turn off the stove.
. Carrot rice is ready to serve.

carrot rice


1-1/2 Cup Rice
1 cup green peas
50 gms paneer (cut into small cubes and deep fried)
A small bunch of methi (fenugreek) leaves (chopped)
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter

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How to make methi pulao

. Wash methi properly and drain the water and keep aside.
. Heat oil in the pan and add garlic paste and fry till light brown.
. Now add tomatoes, peas,Methi, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
. Add rice and fry well for another 5 minutes.
. Add enough water and pressure cook on low flame for 5 minutes.
. Garnish with fried paneer.
. Serve the methi (fenugreek) pulao hot with chilled raita.

methi pulav
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