How to make Garlic rice | Poondu Sadham

This Garlic rice | poondu sadham is mostly prepared using the left over rice. It is not that it cannot be prepared using the freshly prepared rice. you can prepare with fresh rice by keeping the rice in fridge for 1 hr.

Garlic rice | poondu sadham can be prepared in many ways at Indian homes and the recipe which we are going to see is the simplest way I can say. Also here we see how to make the poondu sadham in south Indian style.

Garlic has so many health benefits and many cuisines use them in variety of ways. It is good for the gastric problems, helps to increase the immunity and also increase the secretion of milk for the breast feeding mothers.

Here are some easy rice recipe / lunch box recipes

• Tomato rice South Indian Style
• Crumbled paneer fried rice
• Easy cabbage rice
• Baby corn and tomato masala rice
• Indian style broccoli rice

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Recipe to make the Garlic Rice

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Garlic rice | Poondu sadham

Garlic rice | Poondu sadham is a very very easy recipe which can be prepared in just 10 minutes in your morning hurry burry. It can be given as a easy lunch box recipe for your kids or hubby or can be served as a variety rice in any kind of parties.

Course Main Course

Cuisine Indian, tamil nadu

Keyword garlic rice, garlic rice south indian style, poondu sadham

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 3

Calories 100kcal

Author Akila

Equipment

• wok

Ingredients

Main ingredients

• Left over rice – 2 bowls
• coconut oil – 2 to 3 tsp
• garlic cloves – 10
• channa dal – 1/2 tbsp
• urud dal – 1/2 tbsp
• dry red chilli – 4 to 5 adjust according to spice level
• grated coconut – 3 tbsp
• salt – as per taste

For tempering

• Oil – 2 tbsp
• mustard seeds -1/4 tsp
• channa dal – 1 tsp
• urud dal – 1 tsp
• cumin seeds – 1/2 tsp
• curry leaves – little
• asafoetida – little

Instructions

Prepare the spice masala

• In order to prepare this Garlic rice, in a pan, add coconut oil or sesame oil. To this add the chopped garlic and start frying them. For this siru poondu, small type garlic is good. If not you can add the normal garlic.
• Add the urud dal and channa dal and start frying.
• For this recipe, the garlic need to be fried nicely and thats why I have added the garlic first.
• Now add the dry red chillies. The chillies can be adjusted according to your spice level.
• Fry the ingredients nicely till the lentils color and the garlic color turns light brown.
• Take 5 to 6 pods of garlic and keep aside for garnishing in the final step.
• Now transfer the remaining contents to the food processor and allow to cool down.
• In the same pan, add the grated coconut and start frying in low flame.
• The water content in the coconut should be gone completely and the color turns to very light brown.
• Now switch off the stove and transfer the fried grated coconut to the food processor or the mixie jar.
• Grind the mixture to a coarse powder without adding any water.
• Keep the mixture aside.

Prepare the rice

• In the same pan, add the oil and when the oil is hot, add mustard seeds, urud dal, channa dal, cumin seeds, fry them lightly till light brown color.
• To this add little asafoetida and give a stir
• Add the fresh curry leaves and fry again for a minute.
• Now add the left over rice and also add the ground powder.
• sprinkle the required salt and mix the rice nicely, until the rice is mixed well with the powder. You can get the nice odour during this time.
• Give a nice stir and switch off the stove.

Video

Notes

check the below notes

Ingredients used to make the Poondu Sadham

Main ingredients

• Left over rice – 2 bowls
• coconut oil – 2 to 3 tsp
• garlic cloves – 10
• channa dal – 1/2 tbsp
• urud dal – 1/2 tbsp
• dry red chilli – 4 to 5 (adjust according to spice level)
• grated coconut – 3 tbsp
• salt – as per taste

For tempering

• Oil – 2 tbsp
• mustard seeds -1/4 tsp
• channa dal – 1 tsp
• urud dal – 1 tsp
• cumin seeds – 1/2 tsp
• curry leaves – little
• asafoetida – little

Step by step instructions to prepare the Garlic Rice | Poondu sadham

Now let us see the step by step instructions to prepare the recipe

Prepare the spice masala

In order to prepare this Garlic rice, in a pan, add coconut oil or sesame oil. To this add the chopped garlic and start frying them. For this siru poondu, small type garlic is good. If not you can add the normal garlic.

Fry for 1 to 2 min

Add the urud dal and channa dal and start frying.

For this recipe, the garlic need to be fried nicely and thats why I have added the garlic first. Now again fry for anither 2 to 3 min in low flame.

Now add the dry red chillies. The chillies can be adjusted according to your spice level.

Fry the ingredients nicely till the lentils color and the garlic color turns light brown.

Take 5 to 6 pods of garlic and keep aside for garnishing in the final step. Now transfer the remaining contents to the food processor and allow to cool down.

In the same pan, add the grated coconut and start frying in low flame.

The water content in the coconut should be gone completely and the color turns to very light brown.

Now switch off the stove and transfer the fried grated coconut to the food processor or the mixie jar.

Grind the mixture to a coarse powder without adding any water.

Keep the mixture aside.

Prepare the rice

In the same pan, add the oil and when the oil is hot, add mustard seeds, urud dal, channa dal, cumin seeds, fry them lightly till light brown color.

To this add little asafoetida and give a stir

Add the fresh curry leaves and fry again for a minute.

Now add the left over rice and also add the ground powder.

sprinkle the required salt and mix the rice nicely, until the rice is mixed well with the powder. You can get the nice odour during this time.

Give a nice stir and switch off the stove.

Serve the easy Garlic Rice | Poondu Sadham with any spicy side dish like cripsy ivy gourd fry.

The post Garlic Rice | Poondu sadham | Lunch box recipes appeared first on Learning-to-cook.

Vangi Bhaat | Brinjal rice | Kathirikkai Sadham recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Vangi Bhaat | Brinjal Rice | Kathirikkai sadham

This Vangi Bhaat | Brinjal Rice recipe is a famous karnataka recipe which is very tasty and can be finished in just 10 to 15 minutes of time and can be packed for kids or hubby’s lunch box. A simple raita or some chips can go well with this recipe.

There is also another version of vangi bhaat which is from Maharashtrian cuisine with very little changes which you will be seeing it later.

As like bisibelabath, this also required the vangi bath mix, which can be prepared and stored well before hand and use it as and when needed. When you have the spice mix and the cooked rice in hands, this recipe can be prepared withing 10 minutes of time.

If you love this one pot meals then do check the below recipes

• South Indian Tomato Rice
• Capsicum Masala Rice
• Cabbage Rice
• South Indian Style Sweet corn rice
• Easy potato rice
• Capsicum Chitranna

You can also check my full collections below

• Collection of 50+ Rice recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make the Brinjal Rice

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Vangi Bhaat | Brinjal Rice | Katharikkai Sadham

Vangi Bhaat | Brinjal Rice recipe is a special recipe of Karnataka state and it is a tasty recipe which is made with brinjals or the egg plant that is cooked together with the rice. A special spice mix powder or the vangi bath powder is mixed to the rice, which gives a very nice flavor and taste to the rice.

Course Main Course

Cuisine Karnataka Cuisine

Keyword brinjal rice, katharikkai sadham, kathirikkai sadham, vangi bhaat

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 3

Calories 300kcal

Author Akila

Ingredients

• Ghee – 2 tbsp
• oil – 1 tbsp
• mustard seeds – 1/4 tsp
• black gram – 1/4 tsp
• bengal gram – 1/2 tsp
• peanuts – 1 tbsp
• cumin seeds – 1/4 tsp
• cashews – 5 to 6 (otiona*
• curry leaves – 1 or 2 springs
• dry chilli – 3 to 4
• onion – 1 medium size cut lengthwise
• salt – as per taste
• green peas – 1/4 cup optional
• Green brinjal – 3 big chopped
• tamarind – 1 lemon size
• water – 1/4 cup
• vangi bhaat powder – 3 to 4 tbsp
• cooked rice – 3 cups

Instructions

Prepare the tempering

• In a kadai, add 1 tbsp of ghee and 1 tbsp of oil together. You can use fully ghee also for a more flavor rice.
• When the oil is hot, add the mustard seeds, black gram, bengal gram, peanuts, cumin seeds, and fry a little.
• If you want you can add the cashews here.
• Also add the curry leaves and dry red chilli and fry again for about 2 min oro until the dals turn light brown.
• To this add the onion and required salt and saute the onion nicely.

Addition of brinjal

• Once the onion is cooked, add the green peas and brinjal. For this vangi bhaat, normally green brinjal is used. But as I do not have that, I have used normal purple coloured brinjals.
• Once the veggies are sauted a bit, add the tamarind paste from the lemon sized tamarind. If you want you can use the lemon juice or tomato also jsut to give the tangy taste.
• Let the veggies cook with the tamarind paste, or else, add 1/4 cup water and cover and cook for about 5 minutes only. The brinjal should not be fully cooked, as it may become more soggy. So the veggie should be 85 to 90% cooked only.
• After 5 minutes, remove the cover and add the vangi bhaat powder.
• Mix gently, so that brinjal does not break.

Addition of rice

• Now add the cooked and cooled rice.
• Again mix them nicely, so that masala are well mixed with the rice. Adjust the salt and masala powder as per your taste.
• Add 1 tbsp of ghee and cover and cook for just 2 min, so that flavor of ghee is fully mixed with rice.
• Serve the tasty vangi bhaat with cucumber raita.

Video

Notes

check the below notes

Ingredients

• Ghee – 2 tbsp
• oil – 1 tbsp
• mustard seeds – 1/4 tsp
• black gram – 1/4 tsp
• bengal gram – 1/2 tsp
• peanuts – 1 tbsp
• cumin seeds – 1/4 tsp
• cashews – 5 to 6 (otional) *
• curry leaves – 1 or 2 springs
• dry chilli – 3 to 4
• onion – 1 medium size cut lengthwise
• salt – as per taste
• green peas – 1/4 cup (optional)
• Green brinjal – 3 big ( chopped )
• tamarind – 1 lemon size
• water – 1/4 cup
• vangi bhaat powder – 3 to 4 tbsp
• cooked rice – 3 cups

*I have not added here

step by step method

Lets see the step by stem method to make the brinjal rice

Prepare the tempering

In a kadai, add 1 tbsp of ghee and 1 tbsp of oil together. You can use fully ghee also for a more flavor rice.

When the oil is hot, add the mustard seeds, black gram, bengal gram, peanuts, cumin seeds, and fry a little.

If you want you can add the cashews here.

Also add the curry leaves and dry red chilli and fry again for about 2 min oro until the dals turn light brown.

To this add the onion and required salt and saute the onion nicely.

Addition of brinjal

Once the onion is cooked, add the green peas and brinjal. For this vangi bhaat, normally green brinjal is used. But as I do not have that, I have used normal purple coloured brinjals.

Once the veggies are sauted a bit, add the tamarind paste from the lemon sized tamarind. If you want you can use the lemon juice or tomato also jsut to give the tangy taste.

Let the veggies cook with the tamarind paste, or else, add 1/4 cup water and cover and cook for about 5 minutes only. The brinjal should not be fully cooked, as it may become more soggy. So the veggie should be 85 to 90% cooked only.

After 5 minutes, remove the cover and add the vangi bhaat powder.

Mix gently, so that brinjal does not break.

Addition of rice

Now add the cooked and cooled rice.

Again mix them nicely, so that masala are well mixed with the rice. Adjust the salt and masala powder as per your taste.

Add 1 tbsp of ghee and cover and cook for just 2 min, so that flavor of ghee is fully mixed with rice.

Serve the tasty vangi bhaat with cucumber raita. You can also serve with some potato chips.

The post Vangi Bhaat | Brinjal Rice | Katharikkai Sadham appeared first on Learning-to-cook.

Tomato Rice | Thakkali Sadham Recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Tomato Rice | Thakkali Sadham Recipe

The tomato rice or the so called thakkali sadham is very easy and tangy recipe which you can prepare in just 15 minutes of time and tastes awesome when eaten with just some potato chips.

This rice I have prepared with pure South Indian Style especially Tamil Nadu and there is another version of this, which you can prepare like this Spicy Tomato Pulao that is of North Indian Version.

Here I have added little jaggery to the rice, to give very light sweet taste to the tomato rice. So the rice would be a combination of spiciness, tanginess and mild sweetness.

Also you can increase the spiciness as per your family spice level. There is also another version of tomato rice, which my mother used to prepare and that I will post soon.

If you like rice recipes in South Indian Style then, do check some recipes below

• Cabbage Rice
• Capsicum Masala Rice
• Capsicum chitranna
• Sweet corn rice in South Indian Style
• Potato Rice

If you like you can check my collections below

• collection of Rice Recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make the Rice

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Tomato Rice | Thakkali Sadham

Tomato Rice | Thakkali Sadham is one of my favourite and easy recipe which can be prepared in your morning hurry burry and can be packed for your husband and kids lunch box. Some simple potato chips itself goes well with this tomato rice recipe.

Course Main Course

Cuisine South Indian, tamil nadu

Keyword thakkali sadham, tomato rice

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 300kcal

Author Akila

Ingredients

To Prepare rice

• cooked and cooled rice – 3 cups
• salt – 2 pinch
• oil / ghee – 1/2 to 1 tsp

To prepare Masala

• Oil – 2 tsp
• ghee – 2 tsp
• mustard seeds – 1/4 tsp
• cumin seeds – 1/4 tsp
• Black gram/urud dal – 1/2 tsp
• Bengal gram/chana dal – 1/2 tsp
• ginger – 1/4 inch
• garlic – 6 cloves chopped
• green chilli – 2
• mint levels – handful optional
• curry leaves – handful
• onion – 1 big
• tomato – 2 big
• chilli powder – 1 tsp
• turmeric – 1/4 tsp
• garam masala – 1/4 tsp
• salt as per taste
• palm sugar/white sugar – 1/2 tsp
• coriander leaves for garnishing

Instructions

Prepare the rice

• Add the cooked cooled rice in a plate. I have used normal plain rice only. If you want you can use, biryani rice for a more flavorful tomato rice. To this add little salt.
• also add ghee or oil and mix thoroughly . This is done so as to prevent the rice sticking together while mixing.
• Keep the rice aside.

Prepare the tempering

• Now let us start preparing the tempering. For that, add oil or ghee in a pan or a mix of both. adding ghee gives a nice flavor to the rice.
• when the oil or ghee is hot, add the mustard and cumin seeds.
• urud dal and chana dal and fry them for a while or till the dal becomes light brown in colour.
• once the lentils becomes light brown, include the chopped ginger and garlic cloves. You can also add ginger and garlic paste if you want.
• throw in some curry leaves and fry them.
• add in the mint leaves and green chilli now. Mint leaves also gives a nice flavor and is purely optional.

Make the tomato rice

• Once we have prepared the tempering and initial process, let us now add in some onions and saute them nicely.
• When the onions becomes translucent and soft, add the chopped tomatoes. saute them until soft.
• When the tomatoes are soft, add the turmeric, salt
• chilli powder, garam masala and mix them well..
• add the palm sugar or the white sugar now. adding the sugar , gives a mild sweet taste to the rice. but this step is purely optional.
• allow them to cook nicely and let the oil oozes out.
• Add the rice now and mix it thoroughly in the masala without breaking the rice.
• Garnish with some coriander leaves and your flavorful rice is ready.

Video

Notes

Check the below notes

Ingredients

To Prepare rice

• cooked and cooled rice – 3 cups
• salt – 2 pinch
• oil / ghee – 1/2 to 1 tsp

To prepare Masala

• Oil – 2 tsp
• ghee – 2 tsp
• mustard seeds – 1/4 tsp
• cumin seeds – 1/4 tsp
• Black gram/urud dal – 1/2 tsp
• Bengal gram/chana dal – 1/2 tsp
• ginger – 1/4 inch
• garlic – 6 cloves (chopped)
• green chilli – 2
• mint levels – handful (optional)
• curry leaves – handful
• onion – 1 big
• tomato – 2 big
• chilli powder – 1 tsp
• turmeric – 1/4 tsp
• garam masala – 1/4 tsp
• salt as per taste
• palm sugar/white sugar – 1/2 tsp
• coriander leaves for garnishing

Step by step instructions for Tomato Rice

Lets see the step by step instructions.

Prepare the rice

Add the cooked cooled rice in a plate. I have used normal plain rice only. If you want you can use, biryani rice for a more flavorful tomato rice. To this add little salt.

also add ghee or oil and mix thoroughly . This is done so as to prevent the rice sticking together while mixing.

Keep the rice aside.

Prepare the tempering

Now let us start preparing the tempering. For that, add oil or ghee in a pan or a mix of both. adding ghee gives a nice flavor to the rice.

when the oil or ghee is hot, add the mustard and cumin seeds.

urud dal and chana dal and fry them for a while or till the dal becomes light brown in colour.

once the lentils becomes light brown, include the chopped ginger and garlic cloves. You can also add ginger and garlic paste if you want.

throw in some curry leaves and fry them.

add in the mint leaves and green chilli now. Mint leaves also gives a nice flavor and is purely optional.

Make the tomato rice

Once we have prepared the tempering and initial process, let us now add in some onions and saute them nicely.

When the onions becomes translucent and soft, add the chopped tomatoes. saute them until soft.

When the tomatoes are soft, add the turmeric, salt

chilli powder, garam masala and mix them well..

add the palm sugar or the white sugar now. adding the sugar , gives a mild sweet taste to the rice. but this step is purely optional.

allow them to cook nicely and let the oil oozes out.

Add the rice now and mix it thoroughly in the masala without breaking the rice.

Garnish with some coriander leaves and your flavorful rice is ready.

Tasty and Tangy Tomato RIce | Thakkali Sadham is ready to be served.

Notes

• Adding sugar or palm sugar is purely optional. But I recommend to add as it gives a nice mild sweetness to the tomato rice.
• Try to get very tangy tomatoes (naatu thakkali) for the best taste
• Along with cumin seeds, you can also add 1/2 tsp of fennel seeds
• Adding mint leaves also optional, but they give nice flavor.

*Original recipe posted on July 23rd 2010. Updated with step by step pictures.

The post Tomato Rice | Thakkali Satham | Rice Recipes appeared first on Learning-to-cook.

Easy Pudhina Pulao | Mint Pulao Recipe with easy step by step instructions and a video for your easy understanding.

How to make Pudhina Pulao Recipe

Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a mild spicy pulao but you can alter it as per your spice level by adding more chillies.

Also in this Pudhina Pulao | Mint pulao I have added some green peas and potato, which increases the taste, but your can also add your own favorite veggies to this like beans, cauliflower, carrot etc and make even more healthier pulao recipe.

And here I have not used pressure cooker and used the Kadai method to cook the pulao. So it uses little bit more water than usual. I have also posted different pudhina pulao using pressure cooker – pressure cooker Pudhina pulao method which is done totally in different style.

You can check my other pulao recipes below

• Vegetable Pulao
• Potato Pulao
• Channa Pulao
• Bitter gourd Pulao
• Sweet Corn Pulao

You can also check the full collections below like

• Collection of Pulao Recipes
• Collection of Rice Recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (Quick Videos) and for recipes in Tamil – Just Samayal (Detailed Videos).

Recipe to make the Pulao

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Pudhina Pulao | Mint Pulao

Pudhina Pulao | Mint Pulao is a very aromatic and tasty pulao recipe, which when prepared, your whole house is filled with nice aroma of pudhina or the mint leaves. Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a milk spicy pulao but you can alter it as per your spice level by adding more chillies.

Course Main Course

Cuisine Indian

Keyword Mint Pulao, Pudhina Pulao, Pulao Recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

soaking time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

To grind

• Mint leaves / pudhina – 1 bunch 1.5 cup
• green chilli – 2
• ginger – 2 inch
• garlic – 4 cloves
• coconut – 3 tbsp
• lemon juice – from 1/2 lemon

Spices

• Star anise – 1
• cardamom – 1
• cloves – 4 to 5
• cinnamon stick – little or 4 to 5, 2 inch length
• bay leaf – 2
• fennel seeds – 1 tsp

Other ingredients

• Rice – 1.5 cups
• Oil – 2 tbsp
• ghee – 2 tbsp
• Onion – 2 big
• potatoes – 1 big
• green peas – 1/4 cup
• salt – as per taste
• garam masala – 1 tsp
• turmeric – 1/4 tsp
• water – 2.5 to 3 cup
• optional ingredients
• cashews – few
• ghee – 2 tsp
• * you can also add veggies like carrot, beans, cauliflower etc

Instructions

• soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.

Prepare mint paste

• Add the fresh mint leaves, green chilli, garlic, coconut, ginger and squeeze lemon juice in the mixie jar.
• Add little water and grind to a fine paste. Keep it aside.

Prepare the pulao

• In a big wok, add ghee and oil and when hot, add the spices mentioned.
• Fry them for a min.
• To this add the onion and saute for a while.

Cooking the veggies

• Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes.
• Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.
• Now Add the green peas, and also add the salt, garam masala and turmeric.
• Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.
• Include the ground mint paste now and mix for about 2 to 3 min.
• Once the veggies are well sauted, then add the 2.5 to 3 cups of water. If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.
• Now close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.
• After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.

Fry the cashews

• Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.
• fry the cashews till light brown colour. Remove them and keep ready.
• Add the cashews with ghee to the pulao now and mix gently without breaking the rice.
• Serve the hot hot pudhina pulao with vegetable raita.

Video

Notes

Chcck the Below Notes

Ingredients

To grind

• Mint leaves / pudhina – 1 bunch ( 1.5 cup)
• green chilli – 2
• ginger – 2 inch
• garlic – 4 cloves
• coconut – 3 tbsp
• lemon juice – from 1/2 lemon

Spices

• Star anise – 1
• cardamom – 1
• cloves – 4 to 5
• cinnamon stick – little ( or 4 to 5, 2 inch length)
• bay leaf – 2
• fennel seeds – 1 tsp

Other ingredients

• Rice – 1.5 cups
• Oil – 2 tbsp
• ghee – 2 tbsp
• Onion – 2 big
• potatoes – 1 big
• green peas – 1/4 cup
• salt – as per taste
• garam masala – 1 tsp
• turmeric – 1/4 tsp
• water – 2.5 to 3 cup

optional ingredients

• cashews – few
• ghee – 2 tsp

*(you can also add veggies like carrot, beans, cauliflower etc)

Step by step instructions to make the Pudhina Pulao | Mint Pulao

soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.

Prepare mint paste

Add the fresh mint leaves,

green chilli, garlic, coconut, ginger

and squeeze lemon juice in the mixie jar.

Add little water and grind to a fine paste. Keep it aside.

Prepare the pulao

In a big wok, add ghee and oil

and when hot, add the spices mentioned.

Fry them for a min.

To this add the onion and saute for a while.

Cooking the veggies

Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes. Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.

Now Add the green peas, and also add the salt,

garam masala and turmeric.

Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.

Include the ground mint paste now and mix for about 2 to 3 min.

Once the veggies are well sauted and raw smell of mint goes off, then add the 2.5 to 3 cups of water. Adjust the salt now and allow to boil for about 2 to 3 min If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.

Now add the soaked rice slowly.

Close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.

After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.

Fry the cashews

Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.

fry the cashews till light brown colour. Remove them and keep ready.

Add the cashews with ghee to the pulao now

and mix gently without breaking the rice.

Serve the hot hot pudhina pulao with vegetable raita.

Taste yummy and flavorful pudhina pulao | Mint Pulao is ready.

Notes

• you can replace 1 cup water with thin coconut milk for a rich taste
• adding cashews is purely optional
• adjust the chilli and garam masala, as per your family spice level

The post Pudhina Pulao | Mint Pulao | Pulao recipes appeared first on Learning-to-cook.

Sweet corn pulao recipe with easy step by step instructions for your easy understanding and learning.

How to make the Sweet corn Pulao Recipe

• 15 + Pulao Recipes
• 25+ Rice Recipes

 

Step by step instructions to make the Pulao

Ingredients

• Sweet corn – 3/4 cup
• Rice – 2 cups
• Onion – 1
• Green chilles – 3 chopped finely
• Ginger garlic paste – 1.5 tsp
• Mint leaves – 1/4 cup ( optional )
• Coriander leaves – 1/4 cup + few for garnishing
• Salt – as per taste
• Water – 1.5 cups

• Oil – 2 tsp
• Ghee – 3 tsp 

Spices

 

• Cloves – 4 to 5
• Fennel seeds – 1/2 tsp
• Cinnamon stick – 3 to 4
• Star anise – 2 to 3
• Bay leaf – 1 crushed 
• Cardamom – 1

 

Method to make the pulao

1. Soak the rice for 20 min. In a pressure cooker, add oil and when it is hot, add the spices and fry for a min. Add the onion and fry till soft. Add the ginger garlic paste and sauté till the raw smell goes off.

 

4. Yummy Pulao is ready. I served it with crunchy capsicum raita. 

 

 

Recipe for making the pulao

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Sweet corn Pulao | Easy pulao recipes

Sweet Corn Pulao is an easy pulao recipe next to the Peas Pulao and Jeera Pulao. If I am in a hurry or lazy to prepare any South Indian traditional kuzhambu varieties, then I go for preparing the Pulao recipes.

Course Main Course

Cuisine Indian, North Indian

Keyword how to make sweet corn pulao, sweet corn pulao

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

soaking time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Sweet corn – 3/4 cup
• Rice – 2 cups
• Onion – 1
• Green chilles – 3 chopped finely
• Ginger garlic paste – 1.5 tsp
• Mint leaves – 1/4 cup optional
• Coriander leaves – 1/4 cup + few for garnishing
• Salt – as per taste
• Water – 1.5 cups
• Oil – 2 tsp
• Ghee – 3 tsp

Spices

• Cloves – 4 to 5
• Fennel seeds – 1/2 tsp
• Cinnamon stick – 3 to 4
• Star anise – 2 to 3
• Bay leaf – 1 crushed
• Cardamom – 1

Instructions

• Soak the rice for 20 min. In a pressure cooker, add oil and when it is hot, add the spices and fry for a min. Add the onion and fry till soft. Add the ginger garlic paste and sauté till the raw smell goes off.
• Add the green chillies, coriander and mint leaves. Sauté it well. Add 1tsp ghee and the rice and fry for 2 min. Add the required salt.
• Add the sweet corn and water. When the water boils, close the lid and cook in low flame for 10 min. After 10 min, open the lid and the remaining ghee and slowly mix it well, without breaking the rice. Again close and keep it for 5 min and serve hot.
• Yummy sweet corn Pulao is ready. I served it with crunchy capsicum raita.

Notes

• Soaking the rice, makes it lengthier and softer.
• you can also fry the soaked rice in ghee for about 2 to 3 minutes.

*Post first published on Oct 28th 2014. Updated with Recipe.

The post Sweet corn Pulao | Easy pulao recipes appeared first on Learning-to-cook.

Sweet corn rice is an easy and quick lunch box recipe. It is so easy and healthy that it can be make in just 7 to 8 minutes in morning hurry burry.

Sweet Corn Rice South Indian Style

Sweet Corn Rice Recipe with Step by step instructions for your easy understanding and learning.

Sweet corn rice can be made in many ways and this is my way of cooking the sweet corn rice which can be finished in just 8 to 10 minutes. Also it wont be much spicy and so kids wont make any trouble eating this rice. Since we add the eggs to this sweet corn, it will be protein rich too.

I try many rice recipes now a days as my kids and hubby gets bored quickly with the same lunch each time. Also i already have a sweet corn pulao and this sweet corn rice is completely different from that as it is made in a very different style.

If you like my rice recipes, then do have a look at my other rice recipes below,

• Cabbage Rice
• Capsicum masala rice
• Baby corn and tomato bath
• Potato rice
• Carrot and paneer rice
• Broccoli Rice
• Jeera Rice

Printable recipe for Sweet corn rice

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Sweet Corn Rice South Indian Style

Sweet corn rice can be made in many ways and this is my way of cooking the sweet corn rice which can be finished in just 8 to 10 minutes. Also it wont be much spicy and so kids wont make any trouble eating this rice. Since we add the eggs to this sweet corn, it will be protein rich too.

Course Main Course

Cuisine South Indian

Keyword sweet corn rice

Prep Time 3 minutes minutes

Cook Time 8 minutes minutes

Total Time 11 minutes minutes

Servings 3

Author Akila

Ingredients

IngredientsFor egg mixture

• Eggs – 2
• Salt – as per taste
• Pepper – 1/4 tsp
• Chilli powder – 1/2 tsp
• * pepper & chilli can be adjusted according to your spiciness

To make rice

• Oil – 2 tbsp
• Cumin seeds – 1/4 to 1/2 tsp
• Green chilli – 1 chopped finely
• Onion – 1 medium size
• Sweet corn – 100gms around 3/4 cup
• Mint + coriander leaves – 1/2 cup
• Salt – as per taste
• Chilli sauce – 1tbsp optional

Instructions

Prepare Egg Mixture

• Break 2 eggs in the bowl.
• Add pepper, salt and chilli powder. Chilli powder can be adjusted as per your spice level.
• Beat the eggs nicely so that everything gets mixed nicely.
• Keep it aside.

Cook the sweet corn

• In a kadai or pan, add oil.
• Add cumin and finely chopped green chilli.
• Fry for a minute. Add in the finely chopped onion and saute it.
• Add sweet corn, and saute again for just 2 minutes.
• Also add the mint and coriander leaves and saute them.
• Now Add salt.
• Cover and cook till the sweet corn are cooked nicely.
• If you want you can sprinkle little water. As my sweet corns are fresh, it got cooked without adding any water.

Preparing Rice

• Once the sweet corn is cooked, add the cooked rice and mix well.
• Now add the beaten egg mixture and keep the flame to high.
• Keep mixing the rice now so that eggs get cooked well and gets mixed with rice nicely. Actually rice looks soggy now. But need not worry.
• Keep the flame to high and keep stirring. It might take 3 to 4 minutes for eggs to cook and blend with rice well.
• Stir rice, until rice again become fluffy and no raw egg smell comes.
• Now add the chilli sauce and mix lightly. This is purely optional.
• Sweet corn rice is ready. You can Garnish with some coriander leaves.

Notes

Check the below notes 

Step by step instructions for Sweet corn rice

Ingredients

For egg mixture

• Eggs – 2
• Salt – as per taste
• Pepper – 1/4 tsp
• Chilli powder – 1/2 tsp

* pepper & chilli can be adjusted according to your spiciness

To make rice

• Oil – 2 tbsp
• Cumin seeds – 1/4 to 1/2 tsp
• Green chilli – 1 chopped finely
• Onion – 1 medium size
• Sweet corn – 100gms (around 3/4 cup)
• Mint + coriander leaves – 1/2 cup
• Salt – as per taste
• Chilli sauce – 1tbsp (optional)

Method to prepare Sweet Corn Rice

Prepare Egg Mixture

Break 2 eggs in the bowl.

Add pepper, salt and chilli powder. Chilli powder can be adjusted as per your spice level.

Beat the eggs nicely so that everything gets mixed nicely.

Keep it aside.

Cook the sweet corn

In a kadai or pan, add oil.

Add cumin and finely chopped green chilli.

Fry for a minute. Add in the finely chopped onion and saute it.

Add sweet corn, and saute again for just 2 minutes.

Also add the mint and coriander leaves and saute them.

Now Add salt.

Cover and cook till the sweet corn are cooked nicely.

If you want you can sprinkle little water. As my sweet corns are fresh, it got cooked without adding any water.

Preparing Rice

Once the sweet corn is cooked, add the cooked rice and mix well.

Now add the beaten egg mixture and keep the flame to high.

Keep mixing the rice now so that eggs get cooked well and gets mixed with rice nicely. Actually rice looks soggy now. But need not worry.

Keep the flame to high and keep stirring. It might take 3 to 4 minutes for eggs to cook and blend with rice well.

Stir rice, until rice again become fluffy and no raw egg smell comes.

Now add the chilli sauce and mix lightly. This is purely optional.

Sweet corn rice is ready. You can Garnish with some coriander leaves.

Yummy and tasty, Sweet corn rice is ready to be served. Serve with chilli sauce or raita if you want.

Notes

Adding chilli sauce is optional but it gives nice taste and kids may love it.

Spiciness can be adjusted as per your spice level.

The post Sweet corn rice | South Indian Sweet corn rice appeared first on Learning-to-cook.

This potato rice recipe is very easy to make and can be made within 20 to 25 minutes. So if you are in a hurry you can make this in a jiffy and can pack and give as a lunch box recipe for your kids.

It does not need lot of ingredients other than main ingredients potato and the biryani Masala. If you don’t have the biryani Masala you can add the garam Masala also. Also you can Adjust the spice levels according to you taste buds.

I have posted some rice recipes and pulaos in this blog and I request you to have a look on those and try them too. Also more one pot rice recipes to come on the blog soon.

Some rice recipes are

• Baby Corn and Tomato Masala Rice
• Bitter gourd Pulao
• Peas pulao
• Paneer pulao
• Channa pulao
• Capsicum Masala Rice

Also check

• collection of baby corn recipes
• Collection of Indian Rice recipes

Video recipe of Easy Potato Rice for lunch box

Printable recipe of easy Potato Rice for lunch box

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Easy Potato rice recipe

This potato rice recipe is very easy to make and can be made within 20 to 25 minutes. So if you are in a hurry you can make this in a jiffy and can pack and give as a lunch box recipe for your kids.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akila

Ingredients

• Cooked rice - 3 bowls
• Potato - 3 medium sized sliced to thin pieces
• Onion - 2 big, cut lengthwise
• Cumin seeds - 1 tsp
• Curry leaves - little
• Green chilli - 1 or 2
• Ginger garlic paste- 1 tsp
• Oil - 3 tbsp
• Salt - as per taste
• Turmeic - 1/4 tsp
• Chilli powder 1/2 tsp
• Biryani Masala / garam Masala- 2 tsp
• Water - little to sprinkle
• Lemon juice - from 1/2 lemon optional
• Coriander leaves for garnishing

Instructions

• Add oil in a pan and when hot add the cumin seeds and fry for a min.
• Add curry leaves now. Fry again.
• Now add the onion and green chilli and saute them. Add in the ginger garlic paste and saute till raw smell goes off.
• Once the onion is translucent, add in the spices potatoes and keep cooking for 6 to 7 min without any spices.
• Add salt, turmeric, chilli powder Nd biryani Masala. Mix them well.
• Sprinkle little water and cook until potatoes are well cooked. Check whether the potatoes are cooked well by pressing then slightly and that they break easily.
• Add in the cooked rice and mix well so that Masala coats well.
• Adjust salt and spicies if needed.
• Cover and Cook for 5 to 6 min in low flame.
• Now add the lemon juice if needed and mix again.
• Garnish with Coriander leaves and serve hot.

Step by step instructions of easy Potato Rice for lunch box

Ingredients

• Cooked rice – 3 bowls
• Potato – 3 medium sized, sliced to thin pieces
• Onion – 2, big, cut lengthwise
• Cumin seeds – 1 tsp
• Curry leaves – little
• Green chilli – 1 or 2
• Ginger garlic paste- 1 tsp
• Oil – 3 tbsp
• Salt – as per taste
• Turmeic – 1/4 tsp
• Chilli powder – 1 tsp
• Biryani Masala / garam Masala- 2 tsp
• Water – little to sprinkle
• Lemon juice – from 1/2 lemon (optional)
• Coriander leaves for garnishing

Method to prepare easy Potato Rice for lunch box

1. Add oil in a pan and when hot add the cumin seeds and fry for a min.

2. Add curry leaves now. Fry again.

3. Now add the onion and green chilli and saute them.

4. Add in the ginger garlic paste and saute till raw smell goes off.

5. Once the onion is translucent, add in the spices potatoes and keep cooking for 6 to 7 min without any spices.

6. Add salt, turmeric, chilli powder and biryani Masala. Mix them well.

7. Sprinkle little water and cook until potatoes are well cooked.

8. Check whether the potatoes are cooked well by pressing then slightly and that they break easily.

9. Add in the cooked rice and mix well so that Masala coats well.

10. Adjust salt and spicies if needed. Cover and Cook for 5 to 6 min in low flame.

11. Now add the lemon juice if needed and mix again.

12. Garnish with Coriander leaves and serve hot.

13. Serve the hot hot yummy and easy Potato Rice.

Notes

The post Easy Potato rice | kids lunch box recipes appeared first on Learning-to-cook.

Here is the link –

The post How to make Peas Pulao (Peas Pulav / Matar Pulao) – step by step | Pulao Recipes | Easy Lunch Box Recipes appeared first on Learning-to-cook.

Tomato Pulao or Tomato Pulav or Tomato pilaf is a easy and tasty recipe, which can be prepared in 15min time (except the soaking time of rice). When I am in a hurry to pack the lunch for the kids, hubby and for me, I usually go for this Tomato pulao once in a week. Each time, I feel it was better than the next time and my kids too love this very much. This version is a bit spicy version. So people who does not eat spicy food, can reduce the amount for green chillies or chilli powder.

So lets see how to make the Spicy Tomato Pulao or Spicy Tamatar Pulao: 

How to make Spicy Tomato Pulao

Soaking Time: 20 min | Preparation time: 10 min | Cook Time: 20 min | Serves: 5
Recipe Category: Main Course | Recipe Cuisine: South Indian

Method

1. Soak the rice for 30 min. Meanwhile, start doing the preparations steps.
2. Grind 4 tomatoes in a food processor and make a tomato sauce and keep aside.

3. In a pressure cooker, add oil and when it is hot add cloves, star anise, bay leaves, cinnamon stick and fry for a min. Add onion and fry again till it becomes tender. Add salt at this stage.

4. Add the ginger garlic paste and coriander leaves and saute well. Add the tomato sauce/paste now. Also add chopped tomato (the 4th one – into small pieces) and saute well.

5. When the raw smell goes off from tomato and ginger garlic, add the chilli powder, and turmeric powder. Add the water and allow to boil. Add the rice when the water starts boiling. Check for the seasoning. Give a stir and close the pressure cooker lid and add weight. Keep the flame low.

6. After 10 min, switch off the stove. When the pressure decreases, remove the weight from the lid and add ghee to the pulao and give a stir without breaking the rice.

7. Serve hot with mild side dish (as the pulao is spicy) like Raita and vadam. It had had with Mango Lassi. 

This goes to my event Dish Name Starts with T

The post How to make Spicy Tomato Pulao | Thakkali Pulao | Pulao Recipes | Lunch Box Recipes appeared first on Learning-to-cook.

Peas Pulao / Matar pulao / Pattani Sadham is always a easy to do one pot meal. It is so easy to do, that, you can complete the whole process in 20 min, excluding the soaking time of rice. This is a great dish for any party or picnic. Peas Pulao is one such recipe, in which you can never go wrong in the process of preparing. Lets see how to make the easy peas pulao.

How to make Peas Pulao Recipe

Ingredients

• Basmathi rice – 2 cups
• Green Peas – 1 cup
• Onion – 1 (chopped nicely)
• Ginger Garlic Paste – 1 tsp
• Cumin seeds – 1/2 tsp
• Cloves – 4
• Cinnamon stick – 1 
• Cardomom – 3
• Bay leaf – 1
• Mint leaves – 1/4 cup (optional) 
• Coriander leaves – 1/4 cup (optional)
• Water – 3 cups
• Oil – 2 tsp
• Ghee – 1 tsp
• Cashews – few (optional)
• Coriander leaves for garnishing

Method
1. Soak rice for 20 mts. While the rice is soaking, you can start following the below steps.

The post Peas Pulav ( Peas Pulao / Matar Pulao ) – Step by step | Pulao Recipes | Easy Lunch Box Recipes appeared first on Learning-to-cook.