Ghee Rice

If you are looking for a rice recipe that is easy to prepare, rich in taste, aromatic and crowd pleasing then Ghee Rice is right for you. Generous use of ghee (clarified butter) along with cashews, raisins makes this dish rich and festive. This pairs well with a spicy gravy based side dish.

Few weeks ago we had some friends for dinner and this was one of our menu items. The credit for preparing this rice dish goes to DH. He is a good cook, who has a knack for cooking without taking any short cuts. While I chicken out when the recipe calls for lavish amount of ghee/butter, cashews etc, he thrives on such recipes and does a good job.

Please do not substitute ghee with oil for this recipe and the flavor will be lost. This goes well along with spicy vegetable kurma.


  • 2 cups Basmati Rice (raw)
  • 15-20 Cashew nuts
  • 2 tsp cumin seeds
  • 15-20 raisins
  • 4-5 pieces of Cinnamon ( 1 inch stick )
  • ½ cup onion (peeled and cut lengthwise) [optional]
  • 5-10 cloves
  • 2-3 Bay leaves
  • 2-3 cardamom pods (crushed and skin removed)
  • 3 Tbsp Ghee (clarified butter)
  • Salt per taste
  • 1 tsp oil


  • Wash the rice thoroughly and soak this in enough water for about 1 hour.
  • Drain the water and then cook the rice in about 3 ½ cups of water along with 2-3 cloves, 1 tsp cumin seeds, little salt and oil. (Note: The grains should be separate and not overcooked).
  • After the rice is cooked, spread it on a big plate and allow it to cool. Use a wooden spoon to spread it around that way the rice won’t break.
  • Heat a big pan and then add the Ghee, add the cumin seeds, bay leaves, cloves, cinnamon stick, crushed cardamom pods.
  • Add the chopped onion and cook until it is transparent. Add little more ghee iif required.
  • Then add the cashews and cook until they are light brown. Add the raisins and cook until they plump up.
  • Add the cooked rice and toss it around. Do not over mix or stir a lot as the rice will break. Cover with lid on low fame until everything incorporates. Serve with spicy vegetable kurma.


Mixed Greens Stir Fry/ Soppina Palya

We get good varieties of greens all year around in our grocery and I end up buying at least two different types every week. The green leafy vegetables have a high nutritional value and are extremely rich in antioxidants, good source of iron and calcium. The only problem is that they have a small shelf life and need to be used up pretty fast.

This recipe comes handy when lots of greens need to be used. Also this is a quick fix recipe and does not require too much babysitting. The time consuming part however is the thorough cleaning of the greens. Remember that the greens while cooking wilt easily and hence cook faster.

In Kannada greens are referred to as ‘Soppu”. It is a generic term and could refer to any type of greens like spinach, kale, Malabar spinach, fenugreek etc and “palya” means dry fry. You can use any greens that you like for this recipe. This pairs well with Rotis and Rice as well.


  • 1/2  cup chana daal/Bengal gram daal
  • 4 cups of packed greens ( I used spinach leaves + Kale leaves+ collard greens) cleaned & chopped [use any greens of choice]
  • 2-3 green chillies (slit)
  • ½ cup chopped onion
  • 1 tomato ( chopped)
  • 1 tsp grated ginger
  • 2-3 garlic  pods (peeled & crushed )
  • Salt to taste
  • Juice of 1 lemon
  • ¼ cup shredded coconut (optional)
  • 1/2 tsp mustard seeds
  • 2-3 Curry leaves


  • Wash the chaan daal in enough water and soak it for about 1-2 hours. After that cook it on the stove with water, making sure there is still a bite to it.
  • Take a large pan and heat some oil. Add mustard seeds and when it splutters add the curry leaves, green chillies, grated ginger and crushed garlic.
  •  After the garlic has turned light brown add the chopped onion and cook. Stir in the chopped tomato, salt and cook.
  • Add the chopped greens and stir frequently. The greens wilt pretty fast and do not take long time to cook. Add the cooked chana daal and salt and stir again.
  • Finally add the juice of lemon and the shredded coconut. 

This serves as a great accompaniment with rotis and or daal rice. 


Carrot Kosambari/ Carrot Lentil Salad

Kosambari is a traditional salad in Karnataka. It is prepared during major festivals, auspicious occasions, and marriages and even offered as ‘prasada’ in temples. This is also called as Koshimbir in Konkani and Maharashtra and is very easy to prepare.

Kosambari does not involve any cooking, it is basically a mix of soaked lentils and vegetable of choice (cucumber or carrot or both) with right seasoning.  It is healthy, high in protein and also has a cooling effect on the body. This is one salad, we love to have during summers.

I have already posted the Cucumber Kosambari recipe here. The procedure is exactly the same, but this has grated carrots instead of chopped cucumber.

Off this goes to the talented Desi Soccer Mom who is hosting MLLA -34 at her blog. This event is a brain child of Susan at “The Well Seasoned Cook”.


  • 1/3  cup moong daal
  • 2-3 carrots peeled (grated finely)
  • 2-3 green chillies (slit)
  • Salt to taste
  • Juice of 1 lemon
  • ¼ cup shredded coconut 


  • Oil
  • 1/2 tsp mustard seeds
  • Asafetida (a pinch)
  • 2-3 red chillies broken
  • 2-3 Curry leaves


  • Wash the moong daal in enough water and soak it for about 1-2 hours. After that drain the water completely.
  • Add the grated carrot, cut green chillies, lemon juice, coconut, salt and mix well.
  • Now prepare the seasoning (tadka) of oil, mustard seeds, curry leaves, red chillies, and asafetida and pour this over the lentil, carrot mixture. Mix again.

This serves as a great accompaniment with rasam/sambhar rice