Monday, November 15, 2010

Palak paneer

Yum! Palak Paneer is one of the most common recipe that people order in any restaurant, specially in India. If you have Naan in your list then Palak Paneer would be its preferable partner. I had craving for this dish from the very beginning and this prompted me to learn it. Now, lets look at my style of preparing Palak Paneer!


Paneer cubes
1 or 1/2 bunch Spinach (Palak)
1 Onion (big)
2-3 Green Chillies
1 Tomato (big)
1 tbsp Ginger Garlic paste
1 tsp Turmeric Powder
1 tsp Cumin seeds
1-2 pieces Cinnamon sticks
1-2 cloves
1 tbsp coriander(dhania)
Salt (accordingly)
few chopped garlic
Chilly (Mirchi) Powder (accordingly)
few Cashews
few cilantro leaves
1 lime
2 tbsp oil


1. Firstly, cut the paneer into small cubes, if this frozen keep it outside for an hour or so to make the cutting easier and deep fry it. I don't prefer deep frying unless I have guests coming in, I prefer cooking spray and just fry it on both the sides till it changes the color.

2.Keep the fried paneer aside and now clean the spinach(palak) and boil it for about 5 mins. Similarly, cut half of the tomato into pieces and fry them in oil. Let them both cool down and later grind these two together and keep it aside for future use.

3. Now, Take a pan, heat 2 tbsp of oil, add cumin seeds, clove,cinnamon sticks, chopped garlic and green chillies.

4.After this step you tend to get an awesome aroma, I just love garlic frying along with the green chillies. Add very finely chopped onions to this and the ginger garlic paste. After frying for a while, add the remaining half of the chopped tomato and fry it.

5. Now, add salt, turmeric powder, chilly powder and coriander powder and fry it for a while.

6. Next, add the spinach-tomato paste and let it boil. here you could check for salt and chilly, and adjust accordingly.

7. Lastly, add the fried paneer, mixx everything well. Garnish it will cilantro leaves and squeeze a lime to get a little sour taste. I love lime personally and usually use it at the end of most of my dishes. You could add some raw onions on top as well.

So, here is Palak Paneer ready for paneer lovers as well as palak lovers. I hope you enjoy this with rice/naan. Its both healthy and fatty, but paneer is protein rich so have it in the right amount!

Paneer Fry

This dish is an appetizer. I have been thinking of learning most of the appetizers and only now, I found some time to experiment more on these. I borrowed the recipe from my cousin and added my ideas in between. I tried this on my husband's birthday party and it turned out pretty well. Lets see how to make it.


Paneer cubes
1 cup Corn flour
2 tsp chopped garlic
1 tsp cumin seeds
11/2 tbsp ginger garlic paste
1 egg (optional)
1 onion
2 green chilly
1 red bell pepper
1 yellow bell pepper
1/2 tsp coriander powder
1 tbsp soy sauce
1 tsp butter
1 tsp oil
salt (accordingly)
1 tsp pepper
mirchi powder (accordingly)


1.Firstly, marinate the paneer cubes with ginger-garlic paste,salt, mirchi powder, corn flour and a egg. Egg is not mandatory, you could use water instead.

2.Keep them aside for a while, and in the meantime, you could prepare the gravy. In a pan, add 1-11/2 tsp oil. Add the cumin seeds & finely chopped garlic.

3.For this recipe, you need to cut the onions and bell peppers into big and long pieces.

4. Now, add the chopped onions, green chilly and ginger-garlic paste. Fry them till the raw smell of ginger-garlic paste disappears.

5.You could now, fry the marinated paneer cubes. If you want to avoid the deep fry, you could use a oil spray and fry them instead, I tried it and it tasted pretty good, I don't really encourage deep fries.

6.Now, after the onions are fried, add the chopped bell peppers, add the soy sauce and butter.

7.Fry everything till the peppers get 75% cooked. Now, add the pepper, coriander powder,salt and mirchi powder accordingly and add the fried panner. Remember the paneer already has salt and mirchi, so it doesn't need anything again.

8.Lastly,after it gets cooked, add some lime juice and enjoy your appetizer!

Wednesday, November 10, 2010


The pongal I am going to display is not the traditional one, this is not made as soft as it is made during the festivals, I normally make it for my husband who is a big pongal fan and not until 3 times I made it, only then I learnt it the perfect right way to do. So, this is basically very simple and easy and if you prefer it to be soft, you could increase the amount of water as well as the time it gets cooked in the pressure cooker.


1 cup rice
1/2 cup mung dal
2 green chilly
1 clove (lavang)
2 tbsp cashews
2 tbsp pepper (Miryalu)
pinch of asafoetida (Hing)
salt (accordingly)
1 tsp mustard seeds
1 tsp chopped ginger
1/2 tbsp oil
1 tbsp ghee


1.Firstly, Soak 1 cup of rice and 1/2 cup of mung dal together for about half an hour. This is not mandatory, you could directly use them for cooking if you don't have time.

2.In a pressure cooker, Add 1/2 tsp oil and 1 tsp ghee and add the mustard seeds, cashews, hing pepper, ginger and green chillies.

3.Let them fry, Some people prefer adding onions and ginger-garlic, I use it when I have just some coconut chutney or curd rice as a side dish and don't have any other curry. well, this is optional, its upto you if you want to add, you could!

4.Now, after they are fried for a while, add the mixture of rice and mung dal and about 3-31/2 cups of water, add salt accordingly and pressure cook it for more than 3 whistles.
Note: If you like it real soft, you can increase the water as well as the number of whistles.

This is great when eaten with coconut chutney and I like it with curds as well.

Tuesday, November 9, 2010

Cabbage-Carrot Curry

So, this is another side dish to rice. I love this combination as both cabbage and carrot are considered to be healthy. From what I read, cabbage consists of multiple vitamins and helps in weight reduction. And similarly, carrots are a great source of fiber and provide antiseptic properties. This is not a Dietitian's blog so I do not wish to write volumes about the nutritional benefits, but would provide you with the basic information. Sometimes, its boring to eat cabbage alone, so you have multiple combination like Chana-Cabbage,Mung dal-Cabbage,Choley-Cabbage, Cabbage-carrot dal etc are few of the examples, I have tried and will publish soon.Now, lets see how to make this combination Cabbage-Carrot Curry.


3-4 carrots (large)
2 bowls of chopped cabbage
1 onion
2 green chilly
1 tsp ginger garlic paste
1 tsp mustard seeds
1 tsp oil
few cinnamon sticks
1 tsp coriander powder salt (accordingly)
pinch of turmeric powder
chilly powder (accordingly)


1.Firstly, wash cabbage and cut it into fine pieces. The trick here is how you cut the carrots, since we do not use the pressure cook and cabbage easily gets cooked, we need to cut the carrots into very thin pieces so that the cooking time for both the vegetables match, if otherwise, you would end up having half cooked carrots!

2. I normally cut the carrots into long and thin pieces like the ones shown in the picture, this will cook together with the cabbage nicely.

3.In a pan, add oil, cinnamon sticks,mustard seeds let them crackle and add the chopped onions,green chilly and a tsp of ginger-garlic paste. Few people don't prefer using ginger-garlic with cabbage, this is not mandatory, you could avoid ginger-garlic if you wish to.

4. After the onions turn into golden brown, add the washed cabbage and carrots into the pan and mix everything together.

5.You don't need any extra water, since the cabbage absorbs the water and releases it while cooking. Place a lid on the pan and let it cook for about 7-8 mins on a medium flame.

6.Now add the turmeric powder, coriander powder, chilly powder and salt according to the taste and mix everything.

7. If needed let it cook for about 3-4 mins, but if its already cooked, you could remove it from the flame.

+1 (IDEA)
I sometimes, add some sour cream to it. You could garnish it with cilantro in the end

Monday, November 8, 2010

Vegetable Fried Rice (style: 1)

style 1 refers to bachelor or students type. This is quick n easy and doesn't need lot of energy, when you have somebody unexpected at home or if you are tired, you could pick this recipe.


Vegetables of your choice, the ones I usually use are:
2 carrots
1/2 beet root
11/2 cup cabbage
1/2 cup beans
1 cup bell pepper
1 big potato
1 cup soy beans or meal maker
To make things easy, you could also use a frozen mixed vegetable, I don't prefer unless extremely out of resources,time & energy
Bread crumbs (optional)
1 onion
1 tomato (optional)
11/2 tbsp ginger garlic paste
2 chopped green chilly
11/2 tsp oil
few cinnamon (dalchina chekka)
2 cloves (lavangam)
1/2 cup curd
2 tsp coriander powder
1 tsp cumin powder
11/2 cups rice (basmati preferrably)
3 cups water
1 tsp ghee (optional)
Chilly powder (accordingly)
Salt (accordingly)


1. Wash and cut all the vegetables and keep them aside, in a pan, add the oil, add the garam masala(cinnamon sticks,cloves) add the chopped onions, green chilly and ginger garlic paste.

2. Fry the above till the raw smell of ginger garlic paste disappears and add the chopped tomato. Adding tomato is optional. Now add the coriander powder,cumin powder and 1/2 cup curd and mix it well.

3. Now add all the chopped veggies and bread crumbs and fry it for some time. If you want to add ghee, now you could add ghee as well.

4.I normally fry the rice for a while, before boiling which gives a great taste, so in another pan, I take some ghee and fry the rice for sometime, if you dont have time, you can skip this step and add the rice to the same pan in which the vegetables are there.

5. After the rice is fried for sometime add the chilly powder and salt, put everything in a rice cooker and add about 3 cups of water, for 11/2 cups rice. The trick here is you don't have to add any extra amount of water for the vegetables, they get cooked along with the rice. You could also use a pressure cook, if there is no rice cooker, but I normally prefer rice cooker as it is easy and drains any extra water if any!

The measurements of the vegetables I mentioned above are for about 11/2 cups of rice. For soya beans or meal maker, make sure you wash them and soak them for about 3 mins before adding to the pan.

+1 (IDEA)
You could also add cashews in the beginning while frying to make it more yummy. You could also include your favorite veggies like broccoli, red peppers, squash etc

Capsicum-Tomato pachadi

I used the green bell peppers we get here in the US and roma tomatoes to make this pachadi. This is very similar to the doskaya pachadi that I published before. This combination is tasty and even with just the tomatoes and no bell peppers would yield a wonderful tomato pachadi. I use the same style for making the pachadi's, and yet never get bored of them. I guess, I should explore more on "Niluva pachadi" and try more in different styles. For now, lets see how to make this.


1 big green bell pepper (Capsicum)
1 large tomato
2 garlic cloves
1 tsp mustard seeds
1-2 green chillies
1 dried red chilly
11/2 tsp oil
pinch of asafoetida
salt (accordingly)


1.First, wash the bell pepper and tomato and finely chop them into pieces.

2.In a pan, heat about 11/2 tsp oil and add the mustard seeds. Wait till they crack and add the finely chopped garlic,green chilly and red chilly and pinch of asafoetida.

3.Then add the chopped bell pepper and tomato pieces and fry them on medium heat for about 5 mins.

4.Now remove them from flame, and let it cool for a while and add salt according to the taste and grind it into a fine paste.Add water if you want it to be a little watery.

I have posted a picture before grinding it into a paste. I normally would want to eat something spicy (which is greater than my normal spice levels) atleast twice a week, so I end up making different pachadi's and enjoy them with curd rice.

Dosakaya pachadi

I have already mentioned my inclination towards Dosakaya in the recipe dosakaya pappu, I made dosakaya pachadi last weekend. I like the consistency to be a little watery, but you could change it with the amount of water you add while grinding. This is great with idli's/dosa's or upma or Fried rice. Yes, I love it with fried rice. Last saturday,we came home pretty late and were very hungry & tired and yet wanted to eat tasty food, so all I could think of was Fried Rice and yummy dosakaya pachadi. This is quick, easy and a tasty combo. I will display the fried rice recipe as well in my next post, but lets quickly see how to make this yummy spicy dosakaya pachadi. Why I say spicy is because, the fried rice is normally mild in spice levels, so I make the dosakaya pachadi more spicy to have a good combination.
There are multiple different methods to make this pachadi, but I follow a pretty simple one, which is less time & energy consuming. The credit for this recipe goes to my Pedatha, who taught me how to make tomato pachadi and I used the same procedure to make dosakaya pachadi.


1 medium sized Dosakaya
1-2 green chillies
1 red chilly
1 tsp mustard seeds
11/2 tsp oil
2 garlic cloves
pinch of asafoetida
salt (accordingly)


1.First, peel of the outer skin of dosakaya, and finely chop it into pieces. Remove the inner seeds. TIP: I remember my mom saying, these seeds were good if applied on the face, its like a natural face mask, I never tried it, but will try it and then update the results here...

2.Now, in a pan, heat about 11/2 tsp oil and add the mustard seeds. Wait till they crack and add the finely chopped garlic,green chilly and red chilly and pinch of asafoetida.

3.Then add the chopped dosakaya pieces and fry them on medium heat for about 5 mins.

4.Now remove them from flame, and let it cool for a while and add salt according to the taste and grind it into a fine paste.Add water if you want it to be a little watery.

This is one way which is easy and quick when running short of time! We had a ball last saturday with Fried rice, dosakaya pachadi and dadojanam. This was more than enough to enjoy a wonderful dinner.
+1 (IDEA)
If you don't want it to be spicy, just add only the red chilly and don't include the green chillies. The garlic gives the taste for this recipe, so make sure you add them good in accordance to the quantity of dosakaya pieces.

Friday, November 5, 2010

Palli pachadi (Peanut Chutney)

This is the simplest and easiest chutney, yet serves the purpose when eating a dosa or upma or even pongal and running out of any alternative side dish. Those who don't prefer/like peanuts can add some onions to change the taste. I never liked peanuts alone, so I found a way to add alternatives so that the peanuts taste wouldn't dominate. Lets see the ingredients and method to make this
Few peanuts
1 small chopped onion
2 green chillies
1 garlic clove
Tamarind paste
Salt (accordingly)
11/2 tsp oil


1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
1 red chilly
pinch of asafoetida
curry leaves


1.First dry roast the peanuts in a pan without any oil and remove the skin. Remove the peanuts and keep them aside, in the same pan, add 1 tsp oil and add the chopped onions,green chillies,garlic clove, tamarind and the peanuts. Fry then for a while.

2. Because we fry the tamarind, we can keep this chutney a little longer than a day.

3.After frying, let it cool and grind it into a fine paste by adding some water and salt according to the taste.

4.Now, add the remaining oil to the pan and add all the seasoning ingredients, fry till the mustard seeds crackle and add this to the paste.
Now, the yummy palli pachadi (peanut chutney) is ready! This is great with idly/dosa or upma and stays longer than a day when refrigerated.

Thursday, November 4, 2010

Aloo kurma

This is another dish I learnt form my pedattha while I was a student in the US.During those days, making fried rice/vegetable biryani and a aloo kurma was like a treat specially during the weekends. We used to take turns to cook daily and typically, I cooked aloo kurma's during the weekends and I guess my roomates pretty much liked it. This goes well with vegetable fried rice and poori. You could do it just with Aloo alone or if you have the other vegetables, you could also add them to make it more nutritious. I normally add potatoes,beets,carrots,beans,soya chunks and peas. Lets see how to make this.


2 large potatoes
1 beet root
2 carrots
1 cup beans
1 cup soy chunks
1/2 cup peas
1 large onion
2 green chillies
1 large tomato
bunch of Mint leaves (pudina)
bunch of cilantro
2 tbsp oil
1/2 cup curd
1 tsp mustard seeds
11/2 tbsp ginger garlic paste
2 tbsp cashews (Khaju)
1/2 tsp khus khus
1/2 tsp cinnamon
2 cloves
1 tsp sajeera

You could do the kurma with just the potatoes, all the other vegetables are optional


1.Firstly, lets make the Garam masala paste. For this lets take the following into a blender. 1/4 chopped onions,1/2 chopped tomato,1 tbsp ginger garlic paste, 2 chopped green chillies, 2 tbsp cashews, few cilantro leaves, 1 clove,1/2 tsp cinnamon,1/2 tsp khus khus,1 tsp sajeera and 1/4 cup curds. Add very little water and blend it into a thick paste.
Note: No need to add much water, as both tomatoes and curds have water in them, so be careful while adding water.

2.After making the garam masala, peel all the necessary vegetables, chop them and keep them aside.

3.Now, in a pressure cooker, add about 2 tbsp oil, mustard seeds and let then crack. Now add the remaining chopped onions and Mint leaves (Pudina). At this point, you sense an amazing smell, the combination of pudina and onions is the heart of the kurma. The more pudina you add, it tastes much better. Add the remaining 1/2 tsp ginger garlic paste and fry it for a while.

4. Now, add all the vegetables and fry them for some time. To this, add the remaining curd and the garam masala. Add a little water if needed and salt and mirchi powder accordingly and cook it for about 1-2 whistles.

5.Caution-Don't pressure cook it for long as all the vegetables would turn into a paste.

6.Lastly, here you could check the salt and mirchi powder and add if needed.

+ 1(IDEA)
You could substitute the curd with sour cream, this also brings a good flavor to the kurma.

Dosakaya Pappu

Dosakaya is one of my favorite vegetable, let it be dosakaya pappu or dosakaya pachadi, I just have a great inclination towards this. Dosakaya pappu alone when eaten with hot rice and a little ghee is sufficient enough for a meal and doesn't require any other side dishes. As a child, I always start my lunch or dinner with curd rice and mix the curry or dals along with it. Only until recently I realized that its a wrong way of eating and making it a point to have curd rice in the end. Ok, I have borrowed this recipe from my mom, and simply go crazy when thinking of dosakaya pappu! lets see how to make it.....


1 medium sized Dosakaya
1 cup Toor dal (kandi pappu)
1 large onion
1 large tomato
3-4 green chillies (2-3, if long)
Tamarind paste (optional)
1 garlic clove
1 tsp ginger garlic paste
11/2 tsp oil
1 tsp ghee
1/2 tsp turmeric powder
Salt (accordingly)


1 tsp mustard seeds
1 tsp cumin seeds
1 tsp channa dal
pinch of asafoetida (hing)
curry leaves


1. In a pressure cooker, add about 1 cup toor dal, 2-21/2 cups of water, long cut pieces of Dosakaya, 1/4 finely chopped onions, 1 large finely chopped tomato, 2-3 chopped green chillies, 1 chopped garlic clove, turmeric powder and a drop of oil and pressure cook it till 2-3 whistles.

2.Meanwhile, take a pan, add about 11/2 tsp oil, and add all the seasoning ingredients. Add the remaining finely chopped onions, green chillies, ginger garlic paste. Fry it well till the raw smell of the ginger garlic paste disappears.

3.If you want to add the tamarind paste, you could add it now. For extracting the tamarind juice, in a microwave safe bowl, take some tamarind and add water to it and microwave it for about 45sec -1 min. Remove it and squeeze to get the juice from it. This is optional, you could avoid this step if you don't want to add tamarind.

4.Now, add the dal to the Pan and mix everything and add salt according to the taste. Lastly, add about a tsp of ghee to make it yummy and enjoy it with hot rice, trust me, its really awesome!

Make sure the dosakaya piece are long, because when cooked in a pressure cooker for about 2-3 whistles there are chances that the dosakaya pieces get mashed and become a paste, so cut them thick and long.

Vegetable Manchurian

Vegetable manchurian brings water in everybody's mouth! This is great when eaten with noodles or fried rice. I never thought I would make such a tough recipe, but after asking a few friends of mine and visiting few online cooking videos, I finally could make one on my own and thought I should publish it here. Lets see what we would need to make this...When it comes to vegetables, its more of your choice, I used the following: cabbage,cauliflower,carrot,beans,potatoes, beetroot.


Vegetables of your choice
1 cup cooked rice
soy sauce
2 tbsp chopped garlic
1 tbsp chopped ginger
Corn flour
1 tsp tomato sauce
oil (accordingly)


1.Firstly, chop all the vegetables finely or grate them if you can and cook them in a pan with its lid closed or you could even pressure cook it for about 2 whistles, all the vegetables should be a little more than half boiled and not over cooked and soft.

2.Let this cool and drain the water from the veggies, make sure all the water is gone and add some cooked rice to the vegetables which would help in binding them all together while making the balls. The drained water is very rich with nutrients, so do not throw this, use this to make a gravy for the manchurian or drink it like a soup with some salt and pepper.

3.Add the chopped green chillies, garlic, soy sauce,tomato sauce,pepper powder, salt and mix it well.

4.Now add the corn flour to make a good consistency and start making the balls. If you are unable to make it, add some boiled rice so that everything can be binded together.

5.Deep fry these balls in oil and enjoy the dry manchurian.

Wet curry:To make the wet curry, use the drained veggy soup from the cooked vegetables.


1.In a pan, add oil, add cumin seeds, chopped onions,chopped green chilly,chopped ginger and garlic.Note: make sure all of them are very finely chopped, the taste matters with the way you chop the above. The thinner they are, the better it would taste. And, the garlic is the heart of the gravy, so make sure you have good amount of chopped garlic.

2.Add soy sauce and chopped spring onions and fry it.

3.Now, add the corn flour mixed with water into this and add the vegetable soup to the above and salt mix it well.

4.Lastly, add any of the sauces you have at home, let it be tomato or honey mustard or sweet onion, just to add to the flavor

Now, add the dry manchurian balls to the gravy and there you go, Wet Manchurian, great with noodles or fried rice!

Wednesday, November 3, 2010

Potato Curry (Aalugadda Puttu)

Potato curry is prepared in many different versions. This is one such recipe which can be eaten with poori, chapathi & even rice. This is prepared in a solid form by my mom and we used to eat it with dosa or poori but I learnt to make it semi-liquid for my husband who doesn't prefer any dry recipe.


3-4 Potatoes
1 large onion
2-3 green chillies
1 tbsp ginger garlic paste
1 cup Peas (Optional)
1 tsp Coriander powder (Dhaniya powder)
Salt (accordingly)
1/2 tsp Turmeric powder
1-11/2 tbsp oil

1 tsp Mustard seeds
1 tsp Cumin seeds
Few Curry leaves


1.Boil the potatoes & peas(optional) in a pressure cooker for about 2-3 whistles. After they are boiled, peel the outer skin and mash it into a paste.

2.In a pan, heat the oil, add mustard seeds, cumin seeds and curry leaves, add the finely chopped onions. We need to chop the onions into real fine pieces, since we make this curry in a semi liquid form, we don't really want the onions come in your way while eating.

3. Add the chopped green chillies and fry till they turn into golden brown. Add the ginger garlic paste and fry till the raw smell of the paste disappears. Then add the coriander powder and turmeric powder.

4.Now add the potato paste and add a little water and boil it.

5.Add salt and mix it well. Remove from flame when the curry turns to a semi-liquid form.

As mentioned before, this is good when eaten either with dosa or poori. There are a number of dishes in combination with potato, but this one is the typical "Aalugadda Puttu"!

Tuesday, November 2, 2010

Semiya payasam

The universal sweet/dessert made by most of our Mom's during our bday's or festivals. At one point of time, I got so bored of this dish until I was in India but after coming to US, I just love this. I remember the first time, I made it for my roomate's (Jyothsna) birthday, I prepared it with rice. But here I would show it with bambino vermicelli.


2 cups bambino
1/2-1 cup ghee
3 cups milk
11/2 cup sugar (accordingly)
2 tbsp cashew nuts
2 tbsp sliced almonds
2 tbsp raisins
2 cardamom (elaichi)


1.Boil milk and add sugar after it is boiled. You could check the sugar level by tasting it now and add more if needed. I normally make it a little less than medium level of sweetness. because of this, we can eat more and I usually don't like any extra sweetness!

2.In a pan, heat 1/2 cup ghee, roast all the nuts and add the 2 cups of bambino. Fry it till the bambino turn to golden brown. Don't let the dry fruits burn, if needed remove them and keep it aside, specially the raisins, I have already mentioned this in my previous recipe's that when the raisins are heated beyond a certain level, they taste bitter.

3. Add the cardamom to the milk and now add the fried bambino to the milk and boil it till the bambino is cooked.

4. Now, hot Semiya Payasam is ready! You could eat it just like that or sometimes can be eaten with Poori !

Curd Rice (Dadojanam)

Wow, this reminds me of those old days way back in late 90's when our whole family used to go for picnic's to a zoo or temple or any outing. My grandma would prepare dishes in the night, the day before and we would hit the roads by 5 early next day in the morning. So, this dish reminds me of all the lovely cherishing moments with my family & cousins.Though I have included some of my own ideas to prepare this dish, I have originally copied this from my family. Lets see how to make this.


2 cups boiled rice
11/2 cup curd
1 finely chopped onion
2-3 chopped green chillies
1 tbsp finely chopped ginger
2 grated carrots 1 grated cucumber
1/2 grated beetroot (optional)
pomegranate seeds (optional)
1/2 tsp turmeric powder
2 tsp oil Salt to taste
Cilantro (Kothmeer)


11/2 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Chana dal
1-2 Red chillies
Pinch of Asafoetida (Hing)
Few curry leaves


1. Boil rice either in a pressure cooker or rice cooker and let it cool for a while.

2.Meanwhile in a pan, heat about 2 tsp oil. Add all the seasoning ingredients one by one after the oil is heated. Add the chopped onions, green chillies and ginger and fry everything.

3.Once the cooked rice is cooled, take a fork and mix it well. We use fork and not a spoon because, the spoon might make a paste out of the rice and we don't want a paste.

4. Add the grated carrots & cucumber. we can even add the grated beetroot, but this turns the color to red, which many people don't prefer. I personally add a very small quantity which gives a light reddish color.

5.Adding pomegranate is just an option here.After the onions are fried, add salt according to the taste and turmeric powder, mix it well and remove it from flame.

6. Now, mix the rice and curds, if needed add some water and mix it well with the seasoning.

7.Lastly add the cilantro and enjoy this yummy curd rice.