Category: Lunch

Ingredients:

• 1 cup basmati rice
• 1 bunch fresh mint leaves (pudina), washed and finely chopped
• 1 onion, finely chopped
• 2-3 green chilies, finely chopped
• 1/2 cup grated coconut (fresh or desiccated)
• 1/4 cup roasted peanuts
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 2 tablespoons cooking oil or ghee
• Salt to taste
• Lemon wedges for serving (optional)

Instructions:

1. Cook Basmati Rice:
   • Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes. Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
2. Prepare Mint Paste:
   • In a blender, combine the chopped mint leaves, green chilies, and grated coconut. Blend them into a smooth paste.
3. Tempering:
   • In a pan, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
4. Add Onions:
   • Add finely chopped onions to the pan. Sauté until they become translucent.
5. Add Mint Paste:
   • Add the mint-coconut paste to the pan. Cook for 3-5 minutes until the raw smell disappears, and the mixture becomes fragrant.
6. Add Turmeric Powder:
   • Add turmeric powder and mix well. Cook for an additional 2 minutes.
7. Combine with Rice:
   • Add the cooked and cooled basmati rice to the mint masala. Mix everything together until the rice is evenly coated with the mint mixture.
8. Add Roasted Peanuts:
   • Add roasted peanuts to the rice and mix well. Peanuts add a nice crunch to the dish.
9. Adjust Seasoning:
   • Add salt to taste. Adjust the seasoning according to your preference.
10. Garnish and Serve:
    • Garnish the pudina rice with a few fresh mint leaves.
    • Serve hot with yogurt, raita, or your favorite side dish. Optionally, offer lemon wedges for a tangy kick.

Enjoy your aromatic Pudina Rice!

Ingredients:

• 1 cup basmati rice
• 2 large tomatoes, chopped
• 1 large onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• A pinch of asafoetida (hing)
• 8-10 curry leaves
• 2 tablespoons cooking oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Cook Basmati Rice:
   • Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes. Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
2. Prepare Tomato Paste:
   • In a blender, puree one tomato to make a smooth paste. Chop the remaining tomato into small pieces.
3. Tempering:
   • In a pan, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
4. Add Aromatics:
   • Add finely chopped onions, green chilies, and curry leaves. Sauté until the onions become translucent.
5. Add Ginger-Garlic Paste:
   • Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
6. Add Tomatoes:
   • Add the chopped tomatoes and cook until they become soft and mushy.
7. Spices:
   • Add turmeric powder, red chili powder, and garam masala. Mix well and cook for another 2-3 minutes.
8. Add Tomato Paste:
   • Add the tomato paste and salt. Mix everything well and let it cook for 5-7 minutes until the oil starts to separate from the masala.
9. Combine with Rice:
   • Add the cooked and cooled basmati rice to the tomato masala. Gently mix everything together until the rice is well-coated with the flavorful masala.
10. Garnish and Serve:
    • Garnish the tomato rice with fresh coriander leaves.
    • Serve hot as is or with raita, yogurt, or a side of your choice.

Enjoy your delicious Tomato Rice!

Ingredients:

• 1 cup basmati rice
• 1/2 cup fresh fenugreek leaves (methi), washed and chopped
• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 cup finely chopped onions
• 1 teaspoon ginger-garlic paste
• 2-3 green chilies, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1/4 cup roasted peanuts (optional, for crunch)
• Fresh coriander leaves for garnish (optional)
• Lemon wedges for serving

Instructions:

1. Prepare the Rice:
   • Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes.
   • Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
2. Sauté Fenugreek Leaves:
   • Heat oil or ghee in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
   • Add finely chopped onions and sauté until they become translucent.
   • Add chopped fenugreek leaves and sauté for 3-4 minutes until they wilt.
3. Add Aromatics:
   • Add ginger-garlic paste and green chilies. Sauté for another 2 minutes until the raw smell disappears.
4. Seasoning:
   • Add turmeric powder, red chili powder, and salt. Mix well and cook for an additional 2 minutes.
5. Combine with Rice:
   • Add the cooked and cooled basmati rice to the pan. Gently mix everything together, ensuring the rice is well-coated with the fenugreek and spice mixture.
6. Optional Crunch:
   • Add roasted peanuts for extra crunch. Mix them into the rice.
7. Garnish and Serve:
   • Garnish the Methi Rice with fresh coriander leaves if desired.
   • Serve hot with a side of yogurt or raita. Optionally, offer lemon wedges for a tangy kick.

Enjoy your tasty Methi Rice!

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 2 tablespoons ghee (clarified butter)
• 1 large onion, thinly sliced
• 2-3 green chilies, slit
• 1-inch cinnamon stick
• 3-4 cloves
• 2-3 cardamom pods
• 1 bay leaf
• 1/4 cup cashews
• 1/4 cup raisins
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Instructions:

1. Rinse the Rice:
   • Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for about 20-30 minutes.
2. Cook the Rice:
   • In a pot, bring 2 cups of water to a boil. Drain the soaked rice and add it to the boiling water.
   • Cook the rice until it’s 70-80% cooked. The grains should still have a slight bite to them. Drain the rice and set it aside.
3. Prepare the Tempering:
   • In a large pan or kadai, heat ghee over medium heat.
   • Add cinnamon, cloves, cardamom pods, and bay leaf. Sauté for a minute until the spices release their aroma.
4. Saute Onions:
   • Add thinly sliced onions to the pan. Sauté until the onions become golden brown.
5. Add Cashews and Raisins:
   • Add cashews and raisins to the pan. Sauté until the cashews turn golden and the raisins plump up.
6. Combine Rice and Tempering:
   • Add the partially cooked rice to the pan. Gently mix the rice with the tempered spices and onions.
7. Season with Salt:
   • Season the rice with salt according to your taste. Mix well.
8. Cook on Low Heat:
   • Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for another 10-15 minutes until fully cooked. This slow cooking allows the flavors to infuse into the rice.
9. Garnish and Serve:
   • Once the rice is fully cooked, fluff it with a fork. Garnish with fresh coriander leaves if desired.
   • Serve the delicious Ghee Rice hot with your favorite side dish, such as a vegetable curry or raita.

Enjoy your flavorful Ghee Rice!

Ingredients:

• 1 cup cooked rice (preferably cooled, leftover rice works well)
• 1/2 cup raw peanuts
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• A pinch of asafoetida (hing)
• 2-3 dried red chilies (adjust to taste)
• 1 sprig curry leaves
• Salt to taste
• Fresh coriander leaves, chopped (for garnish, optional)
• Lemon juice (optional, for extra tanginess)

Instructions:

1. Roasting Peanuts:
   • In a dry pan, roast the raw peanuts over medium heat until they turn golden brown. Stir frequently to ensure even roasting. This should take about 3-5 minutes.
   • Once roasted, remove the peanuts from the pan and allow them to cool. Once cooled, remove the skins by rubbing the peanuts between your palms. Set them aside.
2. Making Peanut Rice:
   • Heat oil in a large pan or pot over medium heat. Add mustard seeds and let them splutter.
   • Add cumin seeds, dried red chilies, and curry leaves. Sauté for a minute until the chilies become fragrant.
   • Add asafoetida, turmeric powder, red chili powder, and garam masala. Mix well.
   • Add the roasted peanuts and sauté for another 2-3 minutes, ensuring the peanuts are well-coated with the spices.
   • Add the cooked rice to the pan. Gently mix everything together, taking care not to break the rice grains. Cook for an additional 4-5 minutes on low heat to allow the rice to absorb the flavors.
3. Finishing Touch (Optional):
   • If you prefer, you can squeeze some lemon juice over the peanut rice for extra tanginess. Mix well.
4. Garnishing and Serving:
   • Garnish the peanut rice with chopped fresh coriander leaves (if using).
   • Serve hot on its own or with yogurt, raita, or a side salad.

Enjoy your wonderful Peanut Rice! It’s a satisfying and delicious meal option.

Ingredients:

• 1 cup basmati rice (washed and soaked for 30 minutes)
• 2 large carrots, grated
• 1 large onion, thinly sliced
• 2-3 green chilies, slit lengthwise (adjust to taste)
• 1 inch piece of ginger, grated
• 2-3 cloves of garlic, minced (optional)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• A handful of fresh coriander leaves, chopped (for garnish)
• 2 tablespoons oil or ghee
• Salt to taste
• Water (for cooking rice)

Instructions:

1. Cooking Rice:
   • Drain the soaked rice and set aside.
   • In a large pot, bring enough water to a boil. Add a pinch of salt and the soaked, drained rice.
   • Cook the rice until it’s 70-80% cooked. The grains should still have a slight bite to them. Drain the water and set the rice aside.
2. Grating Carrots:
   • Peel and grate the carrots. Set them aside.
3. Making Carrot Rice:
   • Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
   • Add sliced onions and sauté until they turn golden brown.
   • Add grated ginger, minced garlic (if using), and slit green chilies. Sauté for another minute.
   • Add grated carrots and cook for about 5-7 minutes until they turn slightly tender.
   • Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
   • Add the partially cooked rice to the pan with the carrot mixture. Gently mix everything together, taking care not to break the rice grains.
   • Cook for an additional 4-5 minutes on low heat to allow the rice to fully cook and absorb the flavors.
4. Garnishing and Serving:
   • Garnish the carrot rice with chopped fresh coriander leaves.
   • Serve hot with yogurt, raita, or a side salad.

Enjoy your flavorful Carrot Rice! It’s a delightful and nutritious meal option.

Ingredients:

• 1 cup basmati rice (washed and soaked for 30 minutes)
• 2 medium-sized potatoes, peeled and diced
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 2 green chilies, slit lengthwise (adjust to taste)
• 1 inch piece of ginger, grated
• 2-3 cloves of garlic, minced (optional)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• A handful of fresh coriander leaves, chopped (for garnish)
• 2 tablespoons oil or ghee
• Salt to taste
• Water (for cooking rice)

Instructions:

1. Cooking Rice:
   • Drain the soaked rice and set aside.
   • In a large pot, bring enough water to a boil. Add a pinch of salt and the soaked, drained rice.
   • Cook the rice until it’s 70-80% cooked. The grains should still have a slight bite to them. Drain the water and set the rice aside.
2. Cooking Potatoes:
   • Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
   • Add diced potatoes and cook until they turn golden brown and are cooked through. This should take about 8-10 minutes. Stir occasionally to ensure even cooking.
   • Remove the cooked potatoes from the pan and set them aside.
3. Making the Potato Masala:
   • In the same pan, add a little more oil if needed. Add sliced onions and sauté until they turn golden brown.
   • Add grated ginger, minced garlic (if using), and slit green chilies. Sauté for another minute.
   • Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
   • Add turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
   • Add the cooked potatoes back into the pan and mix them with the masala. Cook for an additional 2-3 minutes to allow the flavors to meld together.
4. Combining Rice and Potatoes:
   • Add the partially cooked rice to the pan with the potato mixture. Gently mix everything together, taking care not to break the rice grains.
   • Cook for an additional 4-5 minutes on low heat to allow the rice to fully cook and absorb the flavors.
5. Garnishing and Serving:
   • Garnish the potato rice with chopped fresh coriander leaves.
   • Serve hot with yogurt, raita, or a side salad.

Enjoy your quick and flavorful Potato Rice! It makes for a satisfying and delicious meal.