Lauki Biryani / Bottlegourd Biryani
serves three- four 

I admit , it’s a quick fix meal , nothing exotic but tastes pretty good and not much effort in cooking if grating the “Lauki / Bottlegourd “is not a big deal for you.

Here is how you can make “Lauki / Bottlegourd  Biryani “ in a matter of minutes.

Ingredients for Lauki/ Bottlegourd Biryani:

1.    2 cups grated and squeezed lauki ( reserve the water to cook the rice)

2.    One cup freshly blended tomato puree

3.    One large onion sliced thin

4.     One heaped teaspoon ginger garlic paste

5.     ¼ teaspoon turmeric powder

6.     One level teaspoon Kashmiri red chilli powder

7.     Salt to taste or two level teaspoons

8.     4-6 tablespoons refined oil

9.     A few mixed spices like cumin seeds , cloves , cinnamon and black cardamom
10. one cup long grain rice

Method for Lauki Biryani:

1.    Soak one cup of long grain rice for atleast half an hour.

2.    Coarsely grate the Lauki / Bottlegourd , squeeze out the water and keep it aside.

3.    Warm the oil and add the spices keeping the flame on medium , and as soon as the spices change colour , add the onions.

4.    Stir fry the  onions till they turn golden brown , add the ginger garlic paste and cook for another two minutes.

5.     Add the turmeric and red chilli powder , stir for a few seconds and follow by the tomato puree.

6.    Measure the reserved water of the lauki and add more water to make one cup of water and add to the pan.

7.    Add the grated Lauki followed by the rice and the salt , cover and cook on low flame till done.

8.     Serve with raita or just plain yogurt.

Quick fixes· rice· vegetables

Lauki Biryani / Bottlegourd Biryani
serves three- four 

I admit , it’s a quick fix meal , nothing exotic but tastes pretty good and not much effort in cooking if grating the “Lauki / Bottlegourd “is not a big deal for you.

Here is how you can make “Lauki / Bottlegourd  Biryani “ in a matter of minutes.

Ingredients for Lauki/ Bottlegourd Biryani:

1.    2 cups grated and squeezed lauki ( reserve the water to cook the rice)

2.    One cup freshly blended tomato puree

3.    One large onion sliced thin

4.     One heaped teaspoon ginger garlic paste

5.     ¼ teaspoon turmeric powder

6.     One level teaspoon Kashmiri red chilli powder

7.     Salt to taste or two level teaspoons

8.     4-6 tablespoons refined oil

9.     A few mixed spices like cumin seeds , cloves , cinnamon and black cardamom
10. one cup long grain rice

Method for Lauki Biryani:

1.    Soak one cup of long grain rice for atleast half an hour.

2.    Coarsely grate the Lauki / Bottlegourd , squeeze out the water and keep it aside.

3.    Warm the oil and add the spices keeping the flame on medium , and as soon as the spices change colour , add the onions.

4.    Stir fry the  onions till they turn golden brown , add the ginger garlic paste and cook for another two minutes.

5.     Add the turmeric and red chilli powder , stir for a few seconds and follow by the tomato puree.

6.    Measure the reserved water of the lauki and add more water to make one cup of water and add to the pan.

7.    Add the grated Lauki followed by the rice and the salt , cover and cook on low flame till done.

8.     Serve with raita or just plain yogurt.

Peas pulao with spinach raita
Peas pulao / peas pulao / peas pulao / peas pulao /

Peas pulao with spinach raita

Sometimes the simplest things in life give the greatest pleasure. Its beyond doubt that I am a foodie and for me food satisfies all the five senses, sense of touch, sight, smell, taste and yes even the sense of hearing.

      I love the whole concept of putting things together and creating something new which gives energy and nutrition to body and well even to the soul if I may be allowed to say that.

     Pulao is such an amazing dish, I mean keeping rice as the base and with the accompaniment of a few spices one can make a great recipe with whatever vegetable we have in the refrigerator. I have tasted bottlegourd pulao at a friends place and it tasted great. Will work on that one soon and present before you all.
    Meanwhile lets make "Peas pulao" and whip up a "Spinach Raita" to go along.
    The one thing I love most about "Peas Pulao "is that its doesn't take long to prepare especially if you have frozen peas in your refrigerator and what I appreciate about the "Spinach Raita " is the perfect blend of the soft dark green spinach leaves , the silkiness of the yogurt and the cruchiness of the roasted peanuts , wow what a treat. 

peas pulao with spinach raita

  Lets cook a peas pulao and whip up a scrumptious raita, a perfect combo for lunch when one is not in  much mood for cooking.

Ingredients:

1.   One cup long grain rice

2.   1 ¾ cup water

3.   A few whole spices like cumin seeds, cloves , cinnamon stick and star anise ( I love the flavor of star anise but if you haven’t any then other spices will do just as well)

4.   4 - 5 tablespoons oil

5.   100 grams spinach  , roughly chopped they would make two cups

6.   Three cups whipped curd to get a smooth glossy texture without any lumps

7.   ½ - ¾ cups of peas ( frozen or fresh)

8.   A pinch of asafetida

9.   one fourth  teaspoon turmeric powder

10.              Salt to taste

11.              ½ teaspoon black pepper powder

12.              One fourth cup of broken peanuts ( not ground or powdered , just coarsely broken )

13.  two slit green chillies

Method:

1.   Wash the rice and soak it for atleast half an hour.

2.   Take two tablespoons oil in a pan and when it gets warm on medium heat add the half a teaspoon  cumin seeds and the other whole spices.

3.   When they change colour after about 30- 40 seconds add the measured water .

4.   When the water comes to a boil add the drained rice and two slit chillies , salt and turmeric powder and cover and let cook till done.

5.   When the rice is done , fluff it up gently with a fork and add the frozen peas and cover.  The peas will be done in the steam of the cooked rice. In case you are using fresh peas , then add the peas and the rice together.

6.   For the raita – take one or two tablespoons oil in a small non stick pan and when the oil gets warm on medium flame add the cumin seeds followed by the asafoetida.

7.  Add the chopped spinach and on medium flame just stir fry for about five minutes till the leaves wilt ,take care not to over cook them.

8.   Let it come to room temperature and then whisk the spinach into chilled or if you like at room temperature whipped curd or yogurt.

9.   Add  the peanuts , salt and black pepper powder to taste.

Spinach raita

10.              Serve the steaming hot pulao with the chilled raita.

peas pulao with spinach raita

   

peas· raita· rice· spinach

Peas pulao with spinach raita
Peas pulao / peas pulao / peas pulao / peas pulao /

Peas pulao with spinach raita

Sometimes the simplest things in life give the greatest pleasure. Its beyond doubt that I am a foodie and for me food satisfies all the five senses, sense of touch, sight, smell, taste and yes even the sense of hearing.

      I love the whole concept of putting things together and creating something new which gives energy and nutrition to body and well even to the soul if I may be allowed to say that.

     Pulao is such an amazing dish, I mean keeping rice as the base and with the accompaniment of a few spices one can make a great recipe with whatever vegetable we have in the refrigerator. I have tasted bottlegourd pulao at a friends place and it tasted great. Will work on that one soon and present before you all.
    Meanwhile lets make "Peas pulao" and whip up a "Spinach Raita" to go along.
    The one thing I love most about "Peas Pulao "is that its doesn't take long to prepare especially if you have frozen peas in your refrigerator and what I appreciate about the "Spinach Raita " is the perfect blend of the soft dark green spinach leaves , the silkiness of the yogurt and the cruchiness of the roasted peanuts , wow what a treat. 

peas pulao with spinach raita

  Lets cook a peas pulao and whip up a scrumptious raita, a perfect combo for lunch when one is not in  much mood for cooking.

Ingredients:

1.   One cup long grain rice

2.   1 ¾ cup water

3.   A few whole spices like cumin seeds, cloves , cinnamon stick and star anise ( I love the flavor of star anise but if you haven’t any then other spices will do just as well)

4.   4 - 5 tablespoons oil

5.   100 grams spinach  , roughly chopped they would make two cups

6.   Three cups whipped curd to get a smooth glossy texture without any lumps

7.   ½ - ¾ cups of peas ( frozen or fresh)

8.   A pinch of asafetida

9.   one fourth  teaspoon turmeric powder

10.              Salt to taste

11.              ½ teaspoon black pepper powder

12.              One fourth cup of broken peanuts ( not ground or powdered , just coarsely broken )

13.  two slit green chillies

Method:

1.   Wash the rice and soak it for atleast half an hour.

2.   Take two tablespoons oil in a pan and when it gets warm on medium heat add the half a teaspoon  cumin seeds and the other whole spices.

3.   When they change colour after about 30- 40 seconds add the measured water .

4.   When the water comes to a boil add the drained rice and two slit chillies , salt and turmeric powder and cover and let cook till done.

5.   When the rice is done , fluff it up gently with a fork and add the frozen peas and cover.  The peas will be done in the steam of the cooked rice. In case you are using fresh peas , then add the peas and the rice together.

6.   For the raita – take one or two tablespoons oil in a small non stick pan and when the oil gets warm on medium flame add the cumin seeds followed by the asafoetida.

7.  Add the chopped spinach and on medium flame just stir fry for about five minutes till the leaves wilt ,take care not to over cook them.

8.   Let it come to room temperature and then whisk the spinach into chilled or if you like at room temperature whipped curd or yogurt.

9.   Add  the peanuts , salt and black pepper powder to taste.

Spinach raita

10.              Serve the steaming hot pulao with the chilled raita.

peas pulao with spinach raita

   

Simple veg pulao / rice cooked with vegetables

All right , whats great about this pulao…..Well one, its simple to make , second it looks beautiful……red carrots, green peas and cream coloured cauliflower florets in a bed of white rice flavoured by spices.

     I remember having this pulao as often as possible as kids in winters when we could carry out are plates into the verandah flooded with the mild afternoon sunlight and eat alfresco with the winter flowers in full bloom.

    It might not suit your style but this pulao tastes heavenly with fresh homemade butter or even fresh cream.

    Even leftover pulao tastes great and is a good school tiffin meal as well.

Ingredients:

 1. One cup long grain rice
 2. Whole spices - one teaspoon cumin seeds, 2-3 cloves, one inch cinnamon stick and two badi elaichi
 3. three forth cup peas, chopped carrots. cauliflower florets each
 4. two tablespoons grated ginger
 5. two slit green chillies
 6. salt to taste
 7. two cups water
 8. four tablespoons of refined oil
 9. one large onion sliced thin

•     We begin by soaking one cup of long grain rice for about half an hour.
•      In the mean time we prepare our vegetables. Now here you could  take as many vegtables as you want keeping the rice as a base if you are keen on feeding your kids with as many vegetables as possible, well I will keep the very basic amount here that is about ¾ th cup peas , carrots and cauliflower florets each.

•      I take a few spices , one large sliced onion and two tablespoons of ginger grated and two green chillies slit length ways.
•     Now all we need to do is put all these things in the correct order and get a scrumptious pulao.
• We take about four tablespoons of refined oil in a pan and turn the gas on medium flame.
• As the oil gets warm I add the spices and stir for about a minute and follow by the sliced onions and stir fry till the onions turn pink.

• Add the chopped vegetables along with the grated ginger and stir fry for about 3- 5 minutes.

• Drain the rice and add the rice and stir fry for another two minutes.Measure 2 cups water and add to the pan along with the slit green chillies and salt to taste, gently stir a little and cover and reduce the flame to low.

• The rice will be done in about ten to fifteen minutes.
• Serve with boondi raita, I sprinkle some home made dry mint powder and roasted cumin powder on my raita to add to the flavor.

carrots· cauliflower· peas· rice· vegetables

Simple veg pulao / rice cooked with vegetables

All right , whats great about this pulao…..Well one, its simple to make , second it looks beautiful……red carrots, green peas and cream coloured cauliflower florets in a bed of white rice flavoured by spices.

     I remember having this pulao as often as possible as kids in winters when we could carry out are plates into the verandah flooded with the mild afternoon sunlight and eat alfresco with the winter flowers in full bloom.

    It might not suit your style but this pulao tastes heavenly with fresh homemade butter or even fresh cream.

    Even leftover pulao tastes great and is a good school tiffin meal as well.

Ingredients:

 1. One cup long grain rice
 2. Whole spices - one teaspoon cumin seeds, 2-3 cloves, one inch cinnamon stick and two badi elaichi
 3. three forth cup peas, chopped carrots. cauliflower florets each
 4. two tablespoons grated ginger
 5. two slit green chillies
 6. salt to taste
 7. two cups water
 8. four tablespoons of refined oil
 9. one large onion sliced thin

•     We begin by soaking one cup of long grain rice for about half an hour.
•      In the mean time we prepare our vegetables. Now here you could  take as many vegtables as you want keeping the rice as a base if you are keen on feeding your kids with as many vegetables as possible, well I will keep the very basic amount here that is about ¾ th cup peas , carrots and cauliflower florets each.

•      I take a few spices , one large sliced onion and two tablespoons of ginger grated and two green chillies slit length ways.
•     Now all we need to do is put all these things in the correct order and get a scrumptious pulao.
• We take about four tablespoons of refined oil in a pan and turn the gas on medium flame.
• As the oil gets warm I add the spices and stir for about a minute and follow by the sliced onions and stir fry till the onions turn pink.

• Add the chopped vegetables along with the grated ginger and stir fry for about 3- 5 minutes.

• Drain the rice and add the rice and stir fry for another two minutes.Measure 2 cups water and add to the pan along with the slit green chillies and salt to taste, gently stir a little and cover and reduce the flame to low.

• The rice will be done in about ten to fifteen minutes.
• Serve with boondi raita, I sprinkle some home made dry mint powder and roasted cumin powder on my raita to add to the flavor.

Prawn Biryani / rice with stir fried prawns

If there is a quick biryani then there is  the 'prawn biryani', and if there is a quicker way to make prawn biryani , I hope I have hit on the quickest, simplest and yet delicious "prawn biryani". This quantity of Prawn biryani is more than sufficient for two adults.

Lets get going quickly by marinating 300 grams of prawns or approximately one cup heaped with one heapful tablespoon of ginger garlic paste, two tablespoons of lemon juice, half a teaspoon of chat masala, one level teaspoon Kashmiri red chilly powder, half teaspoon garam masala and  half a teaspoon of salt .Just mix all the wet and dry ingredients with a spoon and gently marinate the prawns .Keep it aside for atleast half an hour.

 Soak one cup rice .

Blend  two medium tomatoes,one cup coriander leaves ( 25 grams approx)  one green chilli and one teaspoonful ginger garlic paste. 

Take about 5 tablespoon sunflower / groundnut oil in a heavy bottomed pan and when the oil gets warm, add the spices like cumin seeds , a few cloves, two inch piece cinnamon stick and two badi elaichi.Stir for about half a minute and  follow it up  by two medium sliced onions. Stir fry the onions till they turn golden brown.

Pour in the paste and on medium flame keep stirring till the mixture leaves oil , about 7- 10 minutes.

Drain the rice and add to the mixture and stir fry for about five minutes, follow up with  two cups of water and salt to taste and let the rice cook completely.

Take two - three tablespoons of sunflower/ ground nut oil in a separate pan and stir fry two medium capsicums chopped into one inch cubes till they are still a little crunchy.

Remove from the pan and add the prawns to the same pan , stir fry and cook in the same way like I have mentioned in the prawn tikka masala except that here we are not to dry them completetly. The prawns should be cooked but the masala should not be completely dried , you could keep sprinkling a little water in between your stirring to ensure that.

Now your rice is cooked in one pot and the prawns in the other.

Just mix the rice, prawns and the capsicum and gently toss them and serve with raita.

rice· sea food

Prawn Biryani / rice with stir fried prawns

If there is a quick biryani then there is  the 'prawn biryani', and if there is a quicker way to make prawn biryani , I hope I have hit on the quickest, simplest and yet delicious "prawn biryani". This quantity of Prawn biryani is more than sufficient for two adults.

Lets get going quickly by marinating 300 grams of prawns or approximately one cup heaped with one heapful tablespoon of ginger garlic paste, two tablespoons of lemon juice, half a teaspoon of chat masala, one level teaspoon Kashmiri red chilly powder, half teaspoon garam masala and  half a teaspoon of salt .Just mix all the wet and dry ingredients with a spoon and gently marinate the prawns .Keep it aside for atleast half an hour.

 Soak one cup rice .

Blend  two medium tomatoes,one cup coriander leaves ( 25 grams approx)  one green chilli and one teaspoonful ginger garlic paste. 

Take about 5 tablespoon sunflower / groundnut oil in a heavy bottomed pan and when the oil gets warm, add the spices like cumin seeds , a few cloves, two inch piece cinnamon stick and two badi elaichi.Stir for about half a minute and  follow it up  by two medium sliced onions. Stir fry the onions till they turn golden brown.

Pour in the paste and on medium flame keep stirring till the mixture leaves oil , about 7- 10 minutes.

Drain the rice and add to the mixture and stir fry for about five minutes, follow up with  two cups of water and salt to taste and let the rice cook completely.

Take two - three tablespoons of sunflower/ ground nut oil in a separate pan and stir fry two medium capsicums chopped into one inch cubes till they are still a little crunchy.

Remove from the pan and add the prawns to the same pan , stir fry and cook in the same way like I have mentioned in the prawn tikka masala except that here we are not to dry them completetly. The prawns should be cooked but the masala should not be completely dried , you could keep sprinkling a little water in between your stirring to ensure that.

Now your rice is cooked in one pot and the prawns in the other.

Just mix the rice, prawns and the capsicum and gently toss them and serve with raita.

Spinach pulao / steamed rice and spinach

This recipe is dedicated to my nephew who is a fussy eater and just refuses to eat any green leafy vegetables. So I decided to put the spinach pulao on the blog for mothers who insist on giving as much greens to their children as possible.

  I admit it is a common recipe but I have simplified it and you could simplify it further by using all the short cuts available to prepare this healthy meal in a jiffy.

Ingredients:

1.   1 cup long grain rice

2.   1 cup pureed tomato in a blender

3.    1 tablespoon ginger garlic paste

4.    About 4 heapful cups roughly chopped palak

5.    One green chilli chopped fine

6.    ½ teaspoon turmeric powder

7.    1 teaspoon salt to taste

8.    2 sliced onions

9.   A few cloves, two badi elaichi , one inch cinnamon stick and 1 teaspoon cumin seeds
10. 1 cup water

Method:

1.   Soak the rice.

2.   Meanwhile warm the oil in a pressure cooker and add the spices.

3.   Add the onions and while stirring them occasionally, you could puree the tomatoes and roughly chop the spinach leaves.

4.  You could brown the onions or even just let them turn pink ( it’s a quick recipe and we are taking short cuts without compromising  on the taste and nutrition).

5.  Add the ginger garlic paste and the green chillies and stir for a minute.

6.   Add the turmeric powder, tomato puree, chopped spinach leaves ,salt to taste and the drained rice all one after the other and stir to let them mix.

7.   Add one cup water and give two whistles .

8.   The pulao is ready, you could glamorize it with a little grated cheddar cheese.

9.  It tastes good at room temperature also , so is a healthy option for your child’s tiffin.

rice· school tiffin meals· spinach

Spinach pulao / steamed rice and spinach

This recipe is dedicated to my nephew who is a fussy eater and just refuses to eat any green leafy vegetables. So I decided to put the spinach pulao on the blog for mothers who insist on giving as much greens to their children as possible.

  I admit it is a common recipe but I have simplified it and you could simplify it further by using all the short cuts available to prepare this healthy meal in a jiffy.

Ingredients:

1.   1 cup long grain rice

2.   1 cup pureed tomato in a blender

3.    1 tablespoon ginger garlic paste

4.    About 4 heapful cups roughly chopped palak

5.    One green chilli chopped fine

6.    ½ teaspoon turmeric powder

7.    1 teaspoon salt to taste

8.    2 sliced onions

9.   A few cloves, two badi elaichi , one inch cinnamon stick and 1 teaspoon cumin seeds
10. 1 cup water

Method:

1.   Soak the rice.

2.   Meanwhile warm the oil in a pressure cooker and add the spices.

3.   Add the onions and while stirring them occasionally, you could puree the tomatoes and roughly chop the spinach leaves.

4.  You could brown the onions or even just let them turn pink ( it’s a quick recipe and we are taking short cuts without compromising  on the taste and nutrition).

5.  Add the ginger garlic paste and the green chillies and stir for a minute.

6.   Add the turmeric powder, tomato puree, chopped spinach leaves ,salt to taste and the drained rice all one after the other and stir to let them mix.

7.   Add one cup water and give two whistles .

8.   The pulao is ready, you could glamorize it with a little grated cheddar cheese.

9.  It tastes good at room temperature also , so is a healthy option for your child’s tiffin.