Tag: Rice, Kichidi Pulao Varieties

Indian Gooseberry (Amla) Rice (Nellikai Chitranna)

Indian Gooseberry (Amla) Rice (Nellikai Chitranna)

I got this recipe from my mother who had seen this on a Kannada TV program in Bangalore. Gooseberry are called as Nellikayi in Kannada. Indian Gooseberry is known to be a robust source of Vitamin C. Due to its strong, cooling and laxative properties it 

Bell Pepper Rice / Capsicum Rice

Bell Pepper Rice / Capsicum Rice

  Growing up in India, the only color of Bell Pepper that I had seen was green and was amazed by the plethora of colors available here in the US, red, orange, yellow all bright and vibrant colors. Even though it is very hard to 

Vegetable Pulao/Pulav with Cheese

Vegetable Pulao/Pulav with Cheese

Growing up, every Mom I knew had her own version of making vegetable pulav. Strangely enough, even though majority of the ingredients remained the same, each creation had a unique taste so different from the others. And even after sharing recipes, one could not produce the exact same taste as the other.

Each ingredient in the mix gives this a unique taste, so full of flavor. One different ingredient that I use in this Pulao/Pilaf is cream cheese. We happened to discover this accidentally. When MIL was here, she had suggested adding cream to mellow out strong flavors of chillies, ginger, garlic etc. However, we accidentally got cream cheese instead of cream, but yet boldly proceeded to use cream cheese and the final result was really delicious. Ever since, I have continued using cream cheese in making this Rice dish.

This is a neat dish as it is a one-pot dish and cleanup is a breeze. Just throw any vegetable from the fridge and that gives a unique flavor to the dish (done in the right way, of course)
pulav
Vegetable Pulao/Pulav with Cheese

Ingredients:

  • 1 1/ cup regular sona masuri rice
  • 1 cup of frozen vegetables like peas, corn, beans, carrot
  • 1 small onion
  • 1 big tomato
  • ½ capsicum
  • 1 ½ tbsp cream cheese (Use cream if this is not available)
  • 1 tsp jeera
  • 3-4 pulav leaves
  • oil

Grind to paste:

  • ¼ cup coconut shredded
  • 4 garlic pods
  • Ginger
  • 4 cloves
  • cinnamon
  • 3-4 green chillies

Procedure:
 

 

 

 

  • Heat oil in the cooker; add jeera seeds and the pulav leaves.
  • Next add onion and sauté for a little while. Continue adding vegetables diced capsicum and frozen vegetables.
  • Once they are cooked a little bit, add tomatoes and continue to stir.
  • Next add the ground paste and continue to sauté until the raw smell of garlic goes away. Add little more oil if necessary.
  • Next add the STAR ingredient, cream cheese and mix until it dissolves.
  • Next add the rice, salt to taste, water and close the pressure cooker
  • Cook until rice is done.

 This is my entry for JFI-Rice

 

 

 

 

 

Methi (Fenugreek) Rice

Methi (Fenugreek) Rice

Methi is one of our favorite herbs and I look for different ways of using it in my cooking. Not only is it readily available, but extremely healthy too. The distinctive aroma that methi imparts the moment it hits the pan sautéing with onions is