One Day At A Time!

Hello there! How is everyone? I am enjoying a perfect fall day with pleasant weather.... not too hot, not too cold. Last couple months I hardly cooked anything. Its been takeout, eating out or frozen dinners. My child does not like me spending any time in the kitchen.

Rice delicacies are probably the most convenient for me to cook. South Indian traditional recipes like Chitranna, Bisibele Bhaath, Puliyogare are always a hit at my place. How about the Karnataka special Mavinkayi (Raw Green Mango) Chitranna? This fruity rice with crunchy peanuts and cashews is one of my go to meals on a busy weekday. Hope you all like it.

Some days I plan a whole week's meals ahead and shop accordingly. Well.. plans don't always work. Other days, I keep staring at the pantry and refrigerator to come up with some delicious menu. Turns out, South Indian Puliyogare is my plan of action for today. Puliyogare is a simple, yet tasty rice with a tangy tamarind flavor. Ingredients: Basmati Rice - 1 cup Raw Peanuts/Shenga - 1/4 cup Whole Cashews/Kaju - 2 tbsp (optional) Desiccated (dry) Coconut/Kopra - 1 1/2 tbsp Coriander Seeds/Dhane - 2 tsp Chana Dal/Split Chickpeas - 2 tsp Sesame Seeds/Til - 1 1/2 tsp Urad Dal/Split Black Gram - 1 tsp Methi/Fenugreek Seeds - 1/4 tsp Dry Red Chilies - 5 Mustard Seeds - 1/2 tsp Asafetida/Hing - 1 tsp Curry Leaves/Kadhipata - a sprig Jaggery/Gur - 1 tbsp Tamarind/Imli - a big lemon sized ball Oil - 2 1/2 tbsp Salt How to cook South Indian Puliyogare Rice: In a small bowl, add about 1 cup water. Add tamarind to the bowl and microwave it for 20 - 25 seconds. Let the ...

Anyone experiencing the Monday blues? I am feeling too lazy to cook anything.  But at the same time, I don't want any takeout either. South Indian lemony rice, well known as Chitranna, seemed like a nice easy lunch to cook. The crunchy peanuts and aromatic dals make this tangy rice a true delight as a meal or as a snack. Ingredients: Basmati Rice - 1 cup Raw Peanuts/Groundnuts/Shenga - 1/3 cup Chana Dal/Split Bengal Gram/Split Chickpeas - 2 tsp Urad Dal/Split Black Gram - 1 tsp Mustard Seeds - 1/2 tsp Turmeric/Haldi - 1/2 tsp Curry Leaves/Kadipata - a sprig Coriander/Cilantro/Dhania Leaves - few sprigs Green Chilies - 3 Onion - 1 medium Oil - 3 tbsp Lime/Lemon - 1 Salt How to make South Indian Chitranna: Wash rice well with water. Drain all the water. Cook washed rice with 1 1/2 cups water, little salt and 1/2 tbsp oil.  Oil is optional, but the cooked rice does not turn sticky because of oil. Fluff t...

HAPPY MAKAR SANKRANTI!  HAPPY PONGAL!  A Sankranti special sweet rice with lentils. Ingredients: Mung Dal/Split Green Gram - 1/2 cup Raw Rice - 1 cup Grated Coconut (fresh or frozen) - about 3/4 cup Jaggery or Brown Sugar - about 1/2 cup Cashews - 10 Green Cardamom/Elaichi - 5 pods Ghee/Clarified Butter Method: 1. Heat about 2 tbsp ghee in a heavy bottom pan.  Add mung dal (or whole mung bean with skin) and roast at low flame.  Saute till mung dal turns aromatic, about 5 minutes.  Save it for later. 2. Heat about 2 tbsp ghee in the same pan and add rice.  (I used Basmati, you can use your favourite variety of rice.)  Saute till rice turns fragrant, about 5 minutes. 3. In the same vessel, to the roasted rice, add roasted mung dal and 4 - 5 cups water.  Cook till both rice and mung dal turn soft.  Add more water if required. 4. When both rice and dal get cooked, add coconut, b...

The easiest of Indian Rice Recipes. Ingredients: Basmati/Long Grain Rice - 1 cup Cumin/Jeera Seeds - 1 tsp Cashews - 4 (optional) Cilantro/Coriander Leaves - few sprigs Bay Leaf - 1 Cloves/Long - 4 Cinnamon/Dalchini - 1/2 inch piece Ghee/Clarified Butter or Oil - 1 tbsp Method: 1. Wash rice 3 - 4 times in water.  Use a colander (or any vessel with holes) to drain the water.  Let it drain for 15 - 20 minutes. 2. Heat 1 tbsp oil in a pressure cooker.  Add bay leaf, cloves, cinnamon and cumin.  When cumin seeds turn slightly dark, add washed rice and cashew pieces.  Saute rice at low flame for 2 - 3 minutes so that the rice grains are coated with oil. 3. Add salt, 1 1/2 cup water.  Mix and pressure cook the rice till one whistle blows.  Let the pressure drop, about 20 minutes. 4. Mix the cooked rice well.  Garnish with cilantro and serve with a curry or dal fry.  I like Jeera Rice with Shahi Paneer .

Egg Rice with spring onions and green peas.  You can add more veggies like carrots, cabbage, corn etc. Ingredients: Basmati Rice - 1 cup Eggs - 4 Spring/Green Onions - about 2 cups Green Peas/Matar - 1 cup Cilantro/Coriander Leaves - few sprigs Green Chillies - 2 Bay Leaf - 1 Coriander/Dhania Seeds - 1 1/2 tsp Cumin/Jeera Seeds - 1 tsp Fennel/Saunf Seeds - 1/2 tsp Garlic - 5 big cloves Cayenne Pepper/Red Chilli Powder - 1 tsp Black Pepper Powder/Kali Miri - 1/4 tsp Chicken Masala or any spice mix - 1/2 tsp Salt Oil How to cook Egg Rice: Finely chop spring onions (both green and white parts), green chilies, garlic and cilantro.  Wash rice 3 - 4 times in water, drain the water. Cook the rice in 1 1/2 cups water with little salt. Boil the eggs in about 5 cups water for 12 - 15 minutes. After cooling, remove the shells. Make long slits in the eggs with a knife without breaking them. Grind coriander seeds and fennel seeds to a coarse powder. Heat...

Some days when I want to empty my fridge of those veggies reaching their expiry date, I cook one of these - mixed vegetable soups, coconut curries or a mixed vegetable rice like Bisibele Bhaath. One pot meal with rice, lentils and vegetables, from the southern state of Karnataka. I find this rice dish quite comforting on rainy, wintry days. Ingredients: Rice - 1/2 cup Split Pigeon Peas/Toor Dal - 1/2 cup Carrots - 2 medium Green/French Beans - about 10 Green Peas (frozen) - about 1/2 cup Drumsticks/Shevgyache Shenga - 1 Potato - 1 medium Onion - 1 medium Turmeric/Haldi - 1/4 tsp Tamarind Paste - 1/2 tsp Jaggery/Gud/Gul - 1/2 tsp Salt Oil Dry Red Chilies (Byadagi variety) - 6 or 8 Split Black Gram/Urad Dal - 1 tsp Split Bengal Gram/Split Chick Peas/Chana Dal - 2 tsp Coriander Seeds/Dhania/Dhane - 4 tsp Fenugreek/Methi Seeds - 1/2 tsp Cloves/Long/Lavang - 4 Cinnamon/Dalchini - an inch piece Cardamom/Elaichi - seeds of 1 p...

Ingredients: Basmati Rice - 1 cup Paneer/Indian Cottage Cheese Chunks - 250 gms Green Peas - 1/2 cup Cashews - 4 Coriander/Dhania Seeds - 1 tsp Fennel/Saunf  Seeds - 2 tsp Black Pepper Powder - 1/2 tsp Cayenne Pepper/Red Chilli Powder - 1/2 tsp Bay Leaf - 1 Cloves/Long/Lavang - 4 Cinnamon/Dalchini - small piece Biryani Masala or any spice mix - 1/4 tsp Butter or Oil - about 2 tbsp Salt Method: 1. Wash rice 3 - 4 times in water and keep it aside. 2. Grind fennel and coriander seeds to a coarse powder. 3. Heat 1 - 2 tbsp oil in a pressure cooker and add bay leaf, cloves, cinnamon.  After a minute, add paneer chunks and green peas.  Saute for about 5 minutes at low flame or till paneer turns golden brown. 4. Add fennel coriander powder, black pepper powder, cayenne pepper, biryani masala and cashews.  Saute for another 2 - 3 minutes. 5. Add washed and drained rice and saute for a couple of minutes.  Add 1 1/2 cup water, salt and pressure cook t...

Ingredients: Basmati Rice - 1 cup Raw Mango (chopped) - 1/4 cup Carrots (chopped) - 1/4 cup Green Peas - 1/4 cup Cashews - 5 Butter or Oil - 2 tbsp Salt Cilantro/Coriander leaves - 1/4 cup Mint/Pudina leaves - 1/4 cup Green Chillies - 5 Bay Leaf - 1 Cloves/Long/Lavang - 4 Cinnamon/Dalchini - small piece Method: 1. Chop raw mango and peeled carrots into bite sized pieces.  Wash rice 3 - 4 times with water and keep it aside. 2. Grind cilantro, mint and green chillies with 1/2 cup water to a fine paste. 3. Heat about 1 tbsp butter and 1 tbsp oil in a pressure cooker.  Add bay leaf, cloves and cinnamon.  After few minutes, add diced mangoes, carrots and peas.  Saute for 3 - 5 minutes. 4. Add drained rice, cashews and saute for a couple of minutes.  Add the ground paste, 1 cup water, salt and mix well.  Pressure cook to one whistle.  Let the pressure in the cooker drop down naturally (15 - 20 minutes) before ope...

We all are aware of the health benefits and nutrient values of vegetables.  It is believed that cabbage has a compound which blocks the growth of cancer cells.  Here is a simple, less spicy fried rice with cabbage. Ingredients: Basmati Rice - 1 cup Green Cabbage (chopped) - 4 cups Spring/Green Onions - 1 cup Garlic - 2 big cloves Cilantro/Coriander leaves - few sprigs Green Chillies - 4 Black Pepper Powder - 1/4 tsp Turmeric/Haldi - 1/4 tsp Cumin/Jeera Seeds - 1/2 tsp Biryani Masala or any other spice mix - 1/8 tsp Cashews - 5 Salt Oil Method: 1. Wash rice 3 - 4 times in water and cook with 1 1/2 cup water.  Save the cooked rice for later.  You can use leftover rice as well. 2. Chop cabbage (long thin slices), spring onions, garlic and cilantro leaves. Slit the green chillies lengthwise.  3. Heat about 2 tbsp oil in a pan.  Add cumin seeds and finely chopped garlic.  Saute for a minute and add...

Ingredients: Fenugreek/Methi leaves - a bunch Potatoes - 2 medium Basmati Rice - 1 cup Cashews - 5 Coriander seeds - 1 tbsp Green chillies - 6 Cloves - 4 Bay Leaf - 1 Biryani or Pulav Masala - 1/8 tsp (optional) Butter or Oil Salt Method: 1. Roughly chop washed Fenugreek leaves (with tender stems).  Peel the potato skin and dice it into medium size julienne pieces.  Place the potatoes in a bowl of water. 2. Wash rice well, about 3 - 4 times in water.  Let the rice drain in a colander for about 15 minutes. 3. Grind green chillies and coriander seeds with about 1/2 cup water.  Save it for later. 4. Heat about 2 tbsp butter or oil in a pressure cooker.  Add cloves and bay leaf.  After a minute add diced potatoes.  Saute potatoes for about 2 minutes.  Add chopped fenugreek leaves and cashew pieces.  Saute for a couple of minutes.  Add drained rice and biryani masala.  Fry for a minute and add ground chilli cor...

Simple yet flavorful rice with sauteed Kohlrabi leaves and capsicum.  Use leftover rice and turn it into a one pot meal. Ingredients: Cooked (Basmati) Rice - 1 cup Green Kohlrabi /Naval Kol leaves- about 6 Capsicum/Green Bell Pepper - small Coriander/Cilantro leaves - few sprigs Jalapenos/Green chillies - 8 Onion - 1 medium Garlic - 4 big cloves Cashews - 4 Bay Leaf - 1 Biryani Masala - 1/8 tsp (optional) Salt Oil Method: 1. Julienne slice the onions and capsicum.  Finely chop Kohlrabi leaves and cilantro leaves.  Cut the Jalapenos peppers in round circles and crush the garlic. 2. Heat a pan/skillet and add about 2 tbsp oil.  Add bay leaf and crushed garlic. Saute for few seconds and add sliced onions.  Saute onions till soft.  Add capsicum, kohlrabi leaves, cashew pieces and little salt.  Saute for about 5 minutes.  Add Biryani Masala and saute for a minute. 3. Add cooked rice, chopped cilantro ...

Simple aromatic Rice with carrots, peas and cashew nuts. Ingredients: Basmati Rice - 3/4 cup Green Peas - 1/2 cup Carrots (chopped) - 1/2 cup Cashews - 6 Bay Leaf - 1 Cinnamon/Dalchini - small piece Cloves/Long - 5 Black Pepper Powder - 1/4 tsp Biryani Masala - 1/8 tsp Ghee/Clarified Butter - 1 tbsp Salt How to cook Gajar Matar Rice: Soak rice in water for about 20 minutes. Wash rice well (about 4 times) till you get clear water. Drain the water and keep rice in a colander or strainer for about 15 minutes.  Heat about 1 tbsp clarified butter in a pressure cooker. Add Bay leaf, cinnamon, cloves and black peppercorns. After few seconds add peas and diced carrots. Saute for about 5 minutes. Add rice, cashew pieces, biryani masala and fry for 2 more minutes. Add about 1.5 cups water, little salt and mix well. Pressure cook to 1 whistle. Let the pressure in the cooker drop down naturally, (15 - 20 minutes) before opening the lid. Mix ...

Happy Woman's Day!    Ingredients: Basmati Rice - 1 cup Button Mushrooms - 250 gms Onion - 1 medium Garlic - 4 cloves Cashews - 8 Cilantro/Coriander leaves - few sprigs  Cumin/Jeera Seeds - 1/2 tsp Turmeric/Haldi - 1/2 tsp Biryani Masala - 1/4 tsp (optional) Red Chilli Powder - 1/4 tsp Black Pepper Powder - 1/4 tsp Butter or Oil Salt Method: 1. Wash rice 3 - 4 times with water.  Cook rice with 1 1/2 cups water and little salt.  Save it for later.  You can use leftover rice as well. 2. Meanwhile, wash the mushrooms well and pat them dry.  Alternately, you can clean the mushrooms by wiping with a wet cloth. Slice the mushrooms.  Medium chop the onions, finely chop garlic and cilantro. 3. Heat about 2 tbsp oil in a kadhai/wok.  Add cumin seeds and garlic.  Saute for a minute and add chopped onions.  When onions turn soft, add sliced mushrooms and turmeric. 4. Mushrooms will start turning watery.  Saute till m...

Spicy Maharashtrian Vegetable Rice known as Masaale Bhaath.   Ingredients: Basmati Rice - 1 cup Green Beans - 1/4 cup Carrots - 1/4 cup Green Peas - 1/4 cup Corn Kernels - 1/4 cup Onions - 1/2 cup Cashews - 6 Coriander/Cilantro Leaves - few sprigs Pudina/Mint Leaves - 10 Bay Leaf - 1 Oil or Butter Salt Green Chillies - 6 Coriander Seeds - 1 tbsp Cumin Seeds - 1/2 tsp Fennel Seeds - 1/2 tsp Poppy Seeds - 1/4 tsp Garlic - 4 cloves Cinnamon - 1/4 inch Cloves - 2 Method: 1. Wash rice well, about 4 - 5 times till water is clear.  Keep it in a colander (or any vessel with holes) to drain water. 2. Chop onions, carrots, beans as you desire.  Finely chop cilantro and mint. 3. Grind green chillies, garlic, coriander, cumin, fennel, poppy seeds, cinnamon and cloves with 1/2 cup water to a fine paste.  4. Heat 1 - 2 tbsp butter or oil in a cooker and add bay leaf.  After few seconds, add onions, carrots, beans, peas and corn. ...

A simple, less spicy Green Peas Pulav/Pilaf. Ingredients: Basmati Rice - 1 cup Green Peas/Matar - 1 cup Black Peppercorns/Miri - 10 Cinnamon/Dalchini - 1 inch piece Green Cardamom/Elaichi - 2 pods Cloves/Lavang - 5 Bay Leaf/Tamalpatra/Tejpata - 1 Cashews/Kaju - 8 Oil or Butter Salt How to cook simple Matar Pulav: Wash rice 3 - 4 times with water. Keep washed rice in a colander (or any vessel with holes) to drain water, about 15 minutes. Heat 1 - 2 tbsp butter or oil in a pressure cooker. Add peppercorns, bay leaf, cloves, cardamom pods, cashews and cinnamon. Sauté for a minute. Add washed rice and green peas. At this point, you can add 1/4 tsp biryani masala or pulav masala as well.  Sauté for 2 - 3 min and then add 2 cups water. Add about 1/2 tsp salt, mix well. Pressure cook till one whistle blows. Let the pressure go down naturally, 15 - 20 minutes. Mix gently and serve Peas Pulav with Dal Fry .