Evergreendishes

Category: rice dishes

  • Pepper Rice | Pepper Cumin Rice Recipe

    Pepper Rice | Pepper Cumin Rice Recipe

    Pepper Rice | pepper rice recipe | lunch ideas | easy dinner recipes | 15 minute recipes |pepper cumin rice

     

    Pepper Rice is a flavorsome, easy to make rice dish. It is ideal to pack in the lunch box. It also makes a good weekend menu for us.

    I learnt the recipe from a good friend who cooks really well. When you are stuck with the usual menu and looking for an easy lunch option, you can make pepper rice. Leftover rice may be used to make this quick and easy dish. Pepper rice can also be packed in the lunch box. 

    The good thing about the varied rice dishes, can be used both  for lunch or dinner. It makes a good brunch option too. They are loved by children, isn’t it ? It comes an upper hand when compared to the rice and dal option. They serve as a fuss free menu in most household.

    Pepper Rice needs a few simple ingredients; they are easily available in the kitchen. It is ideal to pack in the lunch box. You can make use of the left-over rice and serve it for dinner too.

    A few basic ingredients are all that you need and a tasty rice is ready in a jiffy. Cut the onion.  Make a powder of pepper and cumin.  Put the spice mix in the seasoning and mix with cooked rice. Make sure the rice grains are separate and well cooked. 

    You can serve pepper rice with papad, pickle and a cucumber salad.

    pepper rice
    pepper rice

    Why should I make pepper rice ?

    I find three reasons to convince you. It is easy to prepare. It is ideal for lunch or a quick dinner. Most of the times, when you need a change from the normal cooking, I think you can give it a try.

    Can I use left over rice ?

    Yes, you can use left over rice to make pepper rice.

    Can I store the remaining spice mix ?

    Yes, keep it in a clean, air-tight container.

    Can I add garlic to the rice ?

    Yes, go ahead. Put a few cloves of garlic in the seasoning.

    Other kind of South Indian rice recipes :  Coconut Rice, Lemon Rice, Sesame Rice 

     

    pepper rice

    Pepper Rice

    5 from 7 votes
    Pepper rice makes a good lunch or dinner option. It can be served in the lunch box too.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner ideas, lunch, lunch box
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup cooked rice
    • 2 tablespoon oil
    • ½ teaspoon mustard
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 green chilly
    • 1 onion finely cut
    • A few curry leaves
    • 2 teaspoon ground powder
    • Salt to taste
    • For the spice mix :
    • 1 tablespoon pepper
    • 1 teaspoon cumin

    Method
     

    1. Make a coarse powder of pepper and cumin.
    2. Take oil in a pan. Add mustard seeds, as it sputters, put bengal gram, urad dal to it. Allow it to cook for thirty seconds. Put green chilly, saute, stir in the onion and curry leaves. Let cook for sometime.
    3. Put two teaspoons of the ground mix to it.
    4. Add salt. Switch off the flame.
    5. Mix rice to it.
    6. Easy pepper rice is ready to serve.

    Notes

    A few cloves of garlic may be added in the seasoning.
    The spice mix can be stored in a clean, air tight container.
    Depending on the level of spiciness you need, adjust the quantity of the spice powder.

    About the event :

    Sending this to Foodies_Redoing Old Post _150. It is a fortnightly event, a group of bloggers of shared interest, work on an old post either by updating the recipe and content or with better pictures. Here, I have changed the pictures. The post was first published on September,24, 2024. Now, on Aril 27th, 2025 I have redone it with better pictures.

    Pin it for later:

    Pepper Rice
    Pepper Rice

     

     

     

    If you ever make Pepper Rice in your kitchen, take a picture and share on Indtagram by tagging @foodiejayashree. You can also tag me on facebook. Subscribe to get all updates in your inbox and an e-book of handyhints for free. Until next time, happy cooking !

     

  • Mughlai Vegetable Pulao

    Mughlai Vegetable Pulao

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    Mughlai VegPulao is a rich, mildly aromatic  and delicious rice dish from Indian sub-continent. It is rich with the addition of nuts and fruit pieces. It makes a good meal for the weekend. 

    Rice dish in any form is always welcome at home.  It serves dual purpose, it is loved by my children and  cooking is made easier for the day. It is ideal for brunch, weekend lunch or dinner. Mughlai Pulav as the name indicates is rich and tasty. It paies well with any curd based salad and a appetiser. 

    Earlier, I have shared some recipes which I often make at home. They are  pudina pulao, spring onion and corn pulao, corn and peas pulao, jeera rice, tri-colour pulav

    To make mughlai veg pulao, initially cook  the rice separately with a bay leaf, a teaspoon of ghee and a pinch of salt. Cut the vegetables into thin strips. Grind coconut along with coriander seed, poppy seed, garlic and ginger to a paste. Here, I have used a mixture of oil and ghee to cook it., it gives a good taste to the dish. One can fry the nuts ahead and keep them aside at this stage. The detailed recipe is given below.

    mughlai vegetable pulao
    mughlai vegetable pulao

    Mughlai Pulao Recipe 

    Ingredients: 

    • 1 cup basmati rice
    • 1 bay leaf
    • 1 teaspoon ghee
    • 1/4 cup beans (cut in one inch long pieces)
    • 1/4 cup carrot  (cut similarly, used in lesser quantity )
    • peas
    • 1/4 cup beetroot ( cut similarly, used in lesser quantity)
    • fruit pieces ( I have used apple and pomegranate)
    • 2 tablespoon oil
    • 1 tablespoon ghee
    • 2 cloves
    • 1 inch stick cinnamon
    • 2 cardamom
    • 1 tablespoon fresh coconut
    • 1.5 teaspoon poppy seed
    • 5 cloves garlic
    • 5 green chilli
    • 1/2 inch ginger
    • 1.5 tablespoon coriander seed
    • salt

    Method : 

    1. Cook the rice with bay leaf and a teaspoon of ghee. We need separate grains of rice, add water accordingly.
    2. In a thick bottom pam, add ghee and oil. Put cardamom, cloves and cinnamon to it. After a few seconds, add beans to it. Put carrot and beetroot pieces after two minutes. Let them cook. Put peas to it. 
    3. Grind together coconut, poppy seed, green chilli, ginger and coriander seed with a little water. 
    4. Put the paste in it and saute it for sometime. Let the raw smell diminish. 
    5. Now, add  the cooked rice and salt to it. Mix it gently.
    6. Fry cashew and raisins in ghee.
    7. Garnish with fruits and dry fruits. Serve Mughlai vegetable pulao with a raita of your choice. 

    Take a tip:

    • You may  add grapes and pineapple pieces to it.
    • Let the pressure release by itself. It is good to spread on a wide plate. 
    • Vegetables are of your choice. You may add potatoes and omit beetroot if you wish.
    • Avoid using garlic to make it a no onion garlic recipe. 

    About the event : 

    Sending this to “Exotic Pulao and Biryanis ” at Shhh Secretly Cooking group. The theme was suggested by Swaty Malik. She has a wide range of dishes on her blog. I have bookmarked her healthy moong dal idlis to try. Here, we are paired together and partners exchange two ingredients as secret ones to cook a dish. Later, other members try to guess the given ingredients. I was paired with Renu. She gave me green chilly and poppy seed and I have prepared  this Mughlai Vegetable Pulao. I gave cinnamon and bada elaichi ( big cardamom) as the secret ingredients and she has prepared a delicious One Pot Vegetable Mangodi Tahiri.  I would love to make  her no bake coffee energy balls soon. 

    shhh cooking secretly

    mughlai vegetable pulao
    Evergreendishesdev

    Mughlai Vegetable Pulao

    Mughlai vegetable pulao is a delicious rice dish prepared with coconut and other spices, cooked with assorted vegetables and garnished with fruits and nuts
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4
    Course: lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup basmati rice
    • 1 bay leaf
    • 1 teaspoon ghee
    • 1/4 cup beans cut in one inch long pieces
    • 1/4 cup carrot cut similarly, used in lesser quantity
    • peas
    • 1/4 cup beetroot cut similarly, used in lesser quantity
    • fruit pieces I have used apple and pomegranate
    • 2 tablespoon oil
    • 1 tablespoon ghee
    • 2 cloves
    • 1 inch stick cinnamon
    • 2 cardamom
    • 1 tablespoon fresh coconut
    • 1.5 teaspoon poppy seed
    • 5 cloves garlic
    • 5 green chilli
    • 1/2 inch ginger
    • 1.5 tablespoon coriander seed
    • salt

    Method
     

    1. Cook the rice with bay leaf and a teaspoon of ghee. We need separate grains of rice, add water accordingly.
    2. In a thick bottom pam, add ghee and oil. Put cardamom, cloves and cinnamon to it. After a few seconds, add beans to it. Put carrot and beetroot pieces after two minutes. Let them cook. Put peas to it.
    3. Grind together coconut, poppy seed, green chilli, ginger and coriander seed with a little water.
    4. Put the paste in it and saute it for sometime. Let the raw smell diminish.
    5. Now, add  the cooked rice and salt to it. Mix it gently.
    6. Fry cashew and raisins in ghee.
    7. Garnish with fruits and dry fruits. Serve Mughlai vegetable pulao with a raita of your choice.

    Notes

    You may  add grapes and pineapple pieces to it.
    Let the pressure release by itself. It is good to spread on a wide plate. 
    Vegetables are of your choice. You may add potatoes and omit beetroot if you wish.
    Avoid using garlic to make it a no onion garlic recipe. 

    If you ever make this Mughlai Vegetable Pulao,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

    Mughlai Vegetable Pulao is a delicious rice preparation with coconut, spices, nuts and assorted vegetables. It is ideal to serve during get-togethers.
    Mughlai Vegetable Pulao
  • Vegetable Pulav Recipe

    Vegetable Pulav Recipe

    Vegetable  Pulav is flavoursome and ideal for weekend lunch. The freshness of mint and coconut gives a good taste to this variety of pulao. 

    Usually Sundays call for something different and I end up making a variety of pulav. These folks come leisurely for breakfast on Sunday, have a good breakfast and never hungry till late afternoon.

    Pulav / Pulao is filling, tasty and usually loved by children. Being a one pot meal, it is easy to prepare. It can be paired with a curry or any yoghurt based salad.

    I have earlier shared many different kinds of rice This one is different in the ingredients used for the masala. The coconut and the freshness of mint gives a good taste to it.

    How do I  cook pulav? 

    Pulav can be cooked in instant pot, pressure cooker or even directly in a thick bottom pan.

    Which method of cooking pulav is the best?

    In todays busy world, instant pot is a saver. But, if you do not have one, you can cook it directly on a moderate heat. Pressure cooker may be used but I find that the pulav is slightly smudgy.

    What are the other kind of pulav recipes that I can make?

    The other kind of pulav are mint pulav, kadai pulav, soya chunks pulav, vegetable pulao and tri-coloured pulao 

    Veg Pulav

    Vegetable  Pulav Recipe

    Ingredients:

    • 1 cup basmati
    • 2 onion
    • vegetables (beans, carrot, capsicum)
    • 2 tbsp oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • water
    • salt

    To be ground to a paste:

    • 20 mint leaves
    • 2 green chilli
    • 1 tablespoon fresh coconut
    • 2 cardamom
    • 3 clove
    • 5 pepper corns
    • 4 cloves of garlic

    Method:

    1. Rinse the rice and keep it aside for fifteen minutes.
    2. Cut the vegetables into small pieces.
    3. Grind the ingredients mentioned together for paste.
    4. Take oil in a pressure pan. Add cumin and bay leaf to it. Once it splutters, put the onion to it. Saute for sometime.
    5. Add beans, saute it. After a minute, throw in the carrot pieces. Later, add capsicum to it and continue to saute.
    6. Put the ground paste and saute for three minutes.
    7. Add rice to it and saute for a minute.
    8. Put water and salt, give a stir.
    9. Close a lid and allow to cook on low flame.
    10. Once it done, fluff it slowly and serve after ten minutes with any curry or salad.

    Take a tip:

    • You can use other vegetables and green peas. I have not used here.
    • The spiciness was moderate, use more green chillies if needed.

     

    Veg pulav

    Veg Pulav is flavoursome and ideal for weekend lunch. Pair it with any yoghurt based salad.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    10 minutes
    Total Time 35 minutes
    Course: dinner, lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup basmati
    • 2 onion
    • vegetables beans, carrot, capsicum
    • 2 tbsp oil
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • water
    • salt
    • To be ground to a paste:
    • 20 mint leaves
    • 2 green chilli
    • 1 tablespoon fresh coconut
    • 2 cardamom
    • 3 clove
    • 5 pepper corns
    • 4 cloves of garlic

    Method
     

    1. Rinse the rice and keep it aside for fifteen minutes.
    2. Cut the vegetables into small pieces.
    3. Grind the ingredients mentioned together for paste.
    4. Take oil in a pressure pan. Add cumin and bay leaf to it. Once it splutters, put the onion to it. Saute for sometime.
    5. Add beans, saute it. After a minute, throw in the carrot pieces. Later, add capsicum to it and continue to saute.
    6. Put the ground paste and saute for three minutes.
    7. Add rice to it and saute for a minute.
    8. Put water and salt, give a stir.
    9. Close a lid and allow to cook on low flame.
    10. Once it done, fluff it slowly and serve after ten minutes with any curry or salad.

    Notes

    You can use other vegetables and green peas. I have not used here.
    The spiciness was moderate, use more green chillies if needed. 

    Veg Pulao is flavoursome and ideal for weekend lunch. The freshness of mint and coconut gives a good taste to this variety of pulao. 
    veg pulav

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Coconut Rice

    Coconut Rice

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    Coconut Rice | Coconut Rice Recipe | South Indian Cooking

    Coconut Rice is a flavoursome, easy to make  rice dish from South India. The goodness of coconut  along with taste of cumin and curry leaves blend  well to give a tasty and easy to make dish. It can be eaten as it is or served with a few papad and fryums.

    A no onion garlic recipe, coconut rice  is ideal for festive days. It is simple yet flavoursome. I often make it during holidays as it is loved at home. It is ideal to serve  for lunch or dinner. A good thing, you can make use of the left over rice too.

    It does not need any accompaniments but I usually make some fryums and papads to pair them together. Moreover, my family members  love to top it with a few pieces of these fryums.

    The ingredients that goes into the making of Coconut Rice are:

    Rice: Well cooked rice, that is neither too smudgy or soft. You can use the regular sona masuri rice here.

    Coconut: Use fresh grated coconut  to make this dish.

    Curry leaves : Curry leaves give a good aroma to it.

    Cashew pieces : They give flavour to the dish. Be sure to roast them well, you need a golden tinged one.

    Groundnuts: Not a necessity, but they taste good in most South Indian dishes.

    Asafoetida: It  is one of the essentials of the South Indian cooking.

    Coconut Rice
    Coconut Rice

    About the event:

    Sending this to Healthy Wellthy Cuisine, the theme is “Satvik Treat”. The theme was suggested by Ruchi Shah, who is an expert cook. I loved her Raw Mango Thokku and want to try it. Other satvik recipes that you may like to try are

     

     

    Recipe of Coconut Rice:

    Ingredients:

    • 1 cup  rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    •  8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method:

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Take a tip:

    • Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    • A few green chilly and ginger may be added in the seasoning.

    Print Recipe

    Coconut Rice

    Coconut Rice

    Coconut Rice is a flavoursome rice from South India. A no onion garlic recipe, it is ideal for festive days.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: dinner, festive cooking, lunch box, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 2 tablespoon groundnut
    • 8 cashew
    • 4 red chilly
    • a few sprigs of curry leaf
    • 1/2 cup coconut
    • salt to taste

    Method
     

    1. Wash the rice and cook it in pressure cooker, adjust the water quantity accordingly.  Once the pressure releases, keep it aside.
    2. Take oil in a pan, add mustard seeds, as it splutters, put bengal gram, urad dal, groundnuts. Saute for a while. Put cashew pieces and red chilly into it. Throw in the curry leaves, the seasoning is ready. Keep it aside.
    3. Put rice, salt and coconut to it. Mix it.
    4. Coconut rice is ready to serve.

    Notes

    Grated coconut may be added in the seasoning. I do not do it, I prefer putting it over and mixing.
    A few green chilly and ginger may be added in the seasoning. 

    Pin it for later:

    Coconut rice is a simple yet flavoursome rice dish from South India. A no onion garlic recipe, it t is ideal for festive days.
    Coconut Rice

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

     

     

     

     

  • How to make mint pulao | Pudina rice recipe | Pudina Pulao

    How to make mint pulao | Pudina rice recipe | Pudina Pulao

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    Mint Pulao / Pudina Rice is a flavoursome, one pot dish ideal to serve for lunch, brunch or dinner. A simple raita pairs well with it.

    Those who follow my blog regularly, do know that I love making these one-pot recipes. Ever since these children grew up, I find making these rice dishes way simpler. Hence, I keep rotating Vegetable Pulav, Jeera Rice and a few other ones. Well, today I am sharing Mint Pulao Recipe. Do check the fuss free recipes collection that I have.

    Mint is abundantly used in Indian cooking to give a good flavour to the dishes, a few leaves and it spreads a good aroma all around. It is usually used in chutneys and pulao.

    What goes in this Mint Pulao / Pudina Rice

    Mint leaves : Use fresh leaves to make this dish.

    Coriander leaves: You may skip adding this, but I have added.

    Green chilli : This gives the spiciness to the dish.

    Ginger and garlic: It is one of the essentials in pulao.

    Fresh coconut : It gives a good taste

    Onion: It gives good flavour to the dish, I have used it in two forms, a small quantity is put in the paste and the rest is sauted.

    Vegetables to be used:

    You can use any vegetables here. I have used beans, carrot, peas and   cauliflower in small quantities. I have added onion pieces also.

    Rice variety to be used :

    Basmati rice is ideal for making pulao. You can use sona masuri also.

    About the event:

    I am sending this to Healthy Wellthy cuisines, the theme is “One Pot Dish”. The theme for this fortnight is suggested by Shalu Jain, a wonderful blogger, who has amazing recipes on Sunny Kitchenette. I want to try her Berry Blast Coconut Ladoos. Here are the other recipes from co-bloggers :

     

    Let’s get to the recipe of Mint Pulao / Pudina Rice.

     

     

    Mint Pulao / Pudina Rice
    Mint Pulao / Pudina Rice

     

    Ingredients:

    • 1 cup basmati rice
    • 2 tbsp oil and ghee
    • 2 cloves
    • 2 cardamom
    • 4 pepper
    • 1 stick cinnamon
    • 1 bay leaf
    • 1 cup vegetables ( I used carrot, peas, beetroot, cauliflower)
    • 1 big onion
    • salt
    • water

    For the paste :

    • 1 cup mint
    • 1/2 cup coriander
    • 2 green chillies
    • 1 tablespoon coconut
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 small onion
    • water

    Method:

    1. Wash the rice, drain the water and keep it aside for 15 minutes.
    2. Cut the vegetables in small pieces.
    3. Grind the ingredients together under the section, ” For the paste”
    4. Take a pan or pressure cooker.
    5. Add oil and ghee to it, put the spices into it.  Saute it.
    6. Add the onion, saute it. Put the veggies and saute for two minutes.
    7. Now, add the paste to it. Continue to saute for two minutes.
    8. Add the rice and gently saute it for a minute.
    9. Put water and salt to it.
    10. Give a stir, close the lid and put the whistle.
    11. Switch off after the first whistle.
    12. Let the pressure release by itself.
    13. Gently mix it. Serve hot with raita.

    Take a tip:

    • You may avoid using coriander leaves.
    • Use any vegetables that you want.
    • As I do not soak the rice in water, 1: 2 ratio works good for me.
    • You may add one more chilly for spiciness.

    Pin it for later:

    Mint pulao / Pudina rice is a tasty and easy to make, one pot dish. Serve it for lunch or as a weekend dinner.
    Mint Pulav / Pudina Rice

    Mint Pulao / Pudina Rice

    Mint Pulao / Pudina Rice

    Mint Pulao / Pudina Rice is a delicious, easy to make, one pot meal.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Soaking time 15 minutes
    Total Time 45 minutes
    Course: lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup basmati rice
    • 2 tbsp oil and ghee
    • 2 cloves
    • 2 cardamom
    • 4 pepper
    • 1 stick cinnamon
    • 1 bay leaf
    • 1 cup vegetables I used carrot, peas, beetroot, cauliflower
    • 1 big onion
    • salt
    • water
    • For the paste :
    • 1 cup mint
    • 1/2 cup coriander
    • 2 green chillies
    • 1 tablespoon coconut
    • 1/2 inch ginger
    • 4 cloves garlic
    • 1 small onion
    • water

    Method
     

    1. Wash the rice, drain the water and keep it aside for 15 minutes.
    2. Cut the vegetables in small pieces.
    3. Grind the ingredients together under the section, ” For the paste”
    4. Take a pan or pressure cooker.
    5. Add oil and ghee to it, put the spices into it.  Saute it.
    6. Add the onion, saute it. Put the veggies and saute for two minutes.
    7. Now, add the paste to it. Continue to saute for two minutes.
    8. Add the rice and gently saute it for a minute.
    9. Put water and salt to it.
    10. Give a stir, close the lid and put the whistle.
    11. Switch off after the first whistle.
    12. Let the pressure release by itself.
    13. Gently mix it. Serve hot with raita.

    Notes

    You may avoid using coriander leaves.
    Use any vegetables that you want.
    As I do not soak the rice in water, 1: 2 ratio works good for me. 
    You may add one more chilly for spiciness. 

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

    Let’s be connected, the follow buttons are on the side bar. Subscribe to get all updates and an e-book for free.

     

     

     

     

     

  • Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

    Sweet Mango Rice / Amba Bhaat | Maharashtian cuisine

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    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.

    Summer is all set to show it’s colors, the next two months it will heat, heat and more heat here. The only way is to try to beat the heat and stay hydrated. Fruits like mango and watermelon bring solace to us.

    Mango, king of fruits is best eaten as it is. The fun of eating a mango messing the hands is something different and relatable to many. The love for cooking made me try this sweet mango rice and it was good. Earlier, I had made ambua,  it is a dal with mango. The mambazha pulissery from Kerala cuisine is tasty and eagerly want to make it again. Desserts like chocolate streaked mango ice cream and mango parfait are loved by all.

     Sweet Mango Rice / Amba Bhaat | Maharashtrian cuisine

    Ingredients:                                   measurement used : 1 cup = 250 ml
    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves
    Method:
    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for some time.
    3. Add the mango pulp and the cashew powder to it. Let the flavors imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    Direct cooking method:
    1. Wash rice and keep it aside.
    2. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    3. Add rice to it, saute for two minutes. Add two cups of water and let it cook.
    4. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    5. Now, put the mango puree and cashew powder to it.
    6. Let cook for some time.
    7. Finally, add cardamom powder to it.
    Take a tip:
    • It is best to use Alphanso mangoes.
    • One can use any variety of mango.
    • Use more sugar if needed.
    • Ready mango pulp can be used.

     

    sweet mango rice / amba bhaat
    sweet mango rice / amba bhaat

    Sweet Mango Rice/ Amba Bhaat

    5 from 4 votes
    Sweet Mango rice is a delectable sweet dish from Maharashtrian cuisine.
    Print Recipe Pin Recipe
    Course: festive treats, sweets, traditional sweets
    Cuisine: Maharashtrian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • 1/2 cup sugar
    • 1 tablespoon +1 teaspoon ghee
    • 3/4 cup mango pulp
    • 5 cashew powdered
    • 1/2 teaspoon cardamom powder
    • 5 cashew for garnishing
    • 2 cloves

    Method
     

    1. Cook the rice in a pressure cooker, let it not be mushy.
    2. Once the pressure releases, remove the rice in a pan, add ghee and sugar to it. Let cook for sometime.
    3. Add the mango pulp and the cashew powder to it. Let the flavours imbibe.
    4. Finally, add cardamom powder to it.
    5. Take a teaspoon of ghee in a small pan, add cloves and the cashew pieces to it. Once it is light golden in colour, put it to the cooked sweet dish.
    6. Sweet Mango Rice is ready to serve.
    7. Direct cooking method:
    8. Wash rice and keep it aside.
    9. In a  pan, add some ghee. Put cloves, and cashew pieces to it. Saute for sometime.
    10. Add rice to it, saute for two minutes. Add two cups water and let it cook.
    11. Once the rice is cooked, add sugar and the remaining ghee to it. Let the sugar dissolve and boil for two minutes.
    12. Now, put the mango puree and cashew powder to it.
    13. Let cook for sometime.
    14. Finally, add cardamom powder to it.

    Notes

    • It is best to use alphanso mangoes
    • Other variety of mangoes may be used.
    • Adjust sugar as per taste required and sweetness of mangoes.

    Sweet Mango Rice is a delectable sweet dish from Maharashtrian cuisine. It is also known as Amba Bhaat, amba means mango and bhaat is the Marathi word for steamed rice. It is ideal to make for festive occasions.
    Sweet Mango Rice

    Mango related posts from my co-bloggers : Mango Sriracha Hummus, Rose Mango Lassi

    If you have liked this post, do share it further. If you ever make it, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Red and Yellow Bell Pepper Pilaf

    Red and Yellow Bell Pepper Pilaf

    Jump to Recipe Print Recipe

    Red and yellow bell pepper pilaf is a mildly spiced, tasty one pot meal. It is ideal for lunch, dinner or brunch.

    I often make variety of rice dishes and this one turned out delish, the subtle flavours was enchantingly good, we paired it with a curd based salad and  a curry.

    The other rice dishes that I often make are Jeera Rice, Spring Onion and Corn Pulav, Veg Jadoh

    Why should you make this pilaf ? 

    • When you are bored of the regular cooking, it is something different.
    • When you have hardly any vegetables, you can just opt to buy capsicum.
    • It is a one-pot dish.
    • A good way to feed fussy children. 

    Ingredients:

    • 1 cup basmati rice (measurement used: 1 cup =240 ml)
    • 2 onion
    • 1 red capsicum
    • 1 yellow capsicum
    • 3 tablespoon oil
    • 1 inch ginger
    • 3 cloves garlic
    • 1 teaspoon cumin
    • 1/2 teaspoon fennel
    • 1/2 teaspoon cumin powder
    • 1 teaspoon pav bhaji masala
    • salt to taste
    • water
    • 1 teaspoon ghee
    • 8 cashew nut

    Method:

    1. Wash the rice and soak it for fiften minutes.
    2. Cut the onion finely.
    3. Cut the capsicum into small squares.
    4. Grind ginger and garlic to a paste.
    5. Take oil in a pressure pan, add cumin and fennel to it. As they sizzle, put the onion and saute it, let it turn pale pink in colour.
    6. Put the ginger garlic paste and saute it for sometime, until the raw smell vanishes.
    7. Now, add the capsicum pieces to it and saute it for two minutes.
    8. Add rice to it and gently mix them. Saute for two minutes.
    9. Add cumin powder, pav bhaji masala and chilli powder. Gently mix them.
    10. Add water and salt, give a stir.
    11. Close the lid and put the whistle. Cook it for one whistle. At this stage, you can put in the rice cooker if you wish.
    12. Turn off the stove after one whistle. When the pressure releases by itself, remove the lid and gently mix it.
    13. Roast the cashew nut in ghee and put it over the rice. Red and yellow bell pepper pilaf is ready to serve.
    red and yellow bell pepper pilaf
    Evergreendishesdev

    Red and Yellow Bell Pepper Pilaf

    Red and yellow bell pepper pilaf is a mildly flavoured rice dish that is ideal for any lunch or dinner.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Standing time 15 minutes
    Total Time 40 minutes
    Course: rice variety
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup basmati rice
    • 2 onion
    • 1 red bell pepper
    • 1 yellow bell pepper
    • 1 inch ginger
    • 3 cloves garlic
    • 1 teaspoon cumin
    • 1/2 teaspoon fennel
    • 1 cumin powder
    • 1/2 teaspoon pav bhaji masala
    • 1/2 teaspoon chilli powder
    • salt
    • water
    • 3 tablespoon oil
    • 1 teaspoon ghee
    • 8 cashewnut

    Method
     

    1. Wash and soak the rice for fifteen minutes.
    2. Cut the onion finely.
    3. Cut the bell pepper.
    4. Grind ginger and garlic to a fine paste.
    5. Put oil in a pressure pan, add cumin and fennel to it. As it sizzles, put onion and saute for sometime, until pink in colour.
    6. Now, add the ginger-garlic paste and saute for sometime. The raw smell should vanish.
    7. Put the bell pepper pieces to it and saute for sometime.
    8. Add the soaked rice and saute for two minutes.
    9. Put the spice powders to it, saute it, add water and salt. Give a stir.
    10. Close the lid and put the whistle. Turn off the stove after one whistle.
    11. Let the pressure release by itself.
    12. Roast the cashew nut in ghee. Gently mix the pilaf and top with roasted cashew nuts.
    13. Red and Yellow Bell Pepper Pilaf is ready to serve.

    Notes

    • It can be prepared by direct method of cooking. 
    • You can make it in the rice cooker too. 
    red and yellow bell pepper pilaf
    red and yellow bell pepper pilaf

    Take a tip:

    • You can cook the rice directly without keeping the whistle, keep it on low flame and one needs to keep a watch over it.
    • Fried paneer pieces can be added to it.

    Pin it for later:

    red and yellow bell pepper pilaf
    red and yellow bell pepper pilaf

    Sending this to the fortnightly blog hop with the theme ” Rice Affair at HW”. Do check out the other recipes by co-bloggers.

     

    If you have liked the post, do share it further. If you ever recreate it, take a picture and share it on Facebook by tagging @evergreendishes or on Instagram by tagging @foodiejayashree

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  • Corn and Peas Pulao / no onion garlic recipe

    Corn and Peas Pulao / no onion garlic recipe

    The festive cooking is sans onion and garlic. Usually masala bhat or lemon rice is made, but one can try this version of pulao, it’s easy to prepare and ideal for any celebrations that you have. It is a corn and peas pulao made without onion and garlic, it tastes awesome, a cucumber in yoghurt salad or some curry goes well with it. 

    corn and peas pulao

    corn and peas pulao
    corn and peas pulao

    Ingredients:

    • 1 cup basmati rice
    • 1/4 cup sweet corn kernels
    • 1/4 cup green pea
    • 1 tablespoon oil + 1 tablespoon ghee
    • 3 cloves
    • 3 cardamom
    • 1/2 inch cinnamon
    • 1/8 teaspoon shajeera
    • salt to taste
    • water for cooking

    To be ground to a paste:

    • 1/2 cup coriander leaves
    • 1/4 cup mint leaves
    • 2 green chilli
    • 1 inch ginger

    Method:

    • Wash the rice and soak in water.
    • If you are using frozen corn and peas, you need to thaw them and put them in water.
    • Grind the ingredients under ” to be ground to a paste”
    • Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. Let cook for some time.
    • Put the paste into it, saute for a few seconds.
    • Add the soaked rice into it. Saute it.
    • Put water and salt, give a stir.
    • Close the lid with the whistle. Turn off after one whistle.
    • Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

    This is the third recipe that I have posted for #BM98 under the theme ” Festivals and Special Ocassions”. The other two were : Palkova and Til Poli / Sesame and Jaggery Flatbread

    Evergreendishesdev

    Corn and Peas Pulao

    Corn and Peas Pulao is an easy to make and fuss free recipe. It is a no onion garlic recipe, thus ideal during festive and celebrations also.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Resting time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: lunch ideas, Main Course
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup basmati rice 1 cup =250 ml
    • 1/4 cup sweet corn kernels
    • 1/4 cup green pea
    • 1 + 1 tablespoon oil and ghee
    • 3 cloves
    • 3 cardamom
    • 1/2 inch cinnamon
    • 1/8 teaspoon shahjeera
    • salt
    • water for cooking
    To be ground into a paste
    • 1/2 cup coriander leaves
    • 1/4 cup mint leaves
    • 2 green chilli
    • 1 inch ginger

    Method
     

    1. Wash the rice and soak in water.If you are using frozen corn and peas, you need to thaw them and put them in water.
    2. Grind the ingredients under ” to be ground to a paste”
    3. Take oil and ghee mixture in a pressure pan. I prefer cooking this way, it tastes good and I am happy, I am not eating much ghee! Add the spices to it, cardamom, clove, shahjeera and cinnamon, after a few seconds, put the green peas and then the corn. 
    4. Let cook for some time.
    5. Put the paste into it, saute for a few seconds.Add the soaked rice into it. Saute it. Put water and salt, give a stir.
    6. Close the lid with the whistle. Turn off after one whistle. Once the pressure is released, remove the lid and gently mix it with a spatula. Serve with gravy or curd based salad.

    I am sending this post to #BM98 with the theme ” Festivals and Special Ocassions” 

    BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

    If you have liked this post, do leave a comment, it really motivates me to write more. 

    Let’s be connected : Facebook, Twitter, Instagram and Pinterest

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    Pin it for later:

    corn and peas pulao
    corn and peas pulao

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Veg Jadoh | Meghalaya cuisine

    Veg Jadoh | Meghalaya cuisine

    Veg Jadoh is a delicious rice dish from Meghalaya cuisine. Rice is usually cooked with pork or meat with a few spices, but here is a vegetarian version of the same. I have used potato cubes, it makes a good brunch or a weekend meal. (more…)

  • Spring onion and corn pulao

    Spring onion and corn pulao

    Jump to Recipe Print Recipe

    Spring onion and corn pulao is a mildly fragrant rice dish and makes a delicious meal.

    Rice is one of the daily essentials without which we cannot survive. Rice dishes just give more glamour and taste to the usual food, they are loved by all, especially the children who are so fussy to eat good food.

    Spring onion and corn pulao is mildly fragrant and makes a good meal. It is vegan and gluten free. It is ideal for weekend menu or one can pack it in lunch box.

    spring onion pulao
    spring onion pulao

    Spring Onion and Corn Pulao

    Ingredients:   Measurement used: 1 cup=250ml

    • 1 cup rice
    • 1 cup spring onion chopped
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon saunf
    • 1/2 teaspoon shajeera
    • 1 bay leaf
    • 1 green chilly
    • 1/2 cup coriander leaves
    • a few mint leaves
    • 2 cloves garlic
    • 1/2 inch ginger
    • water
    • salt to taste

    Method:

    1. Cut the spring onion finely, separate the greens and bulbs.
    2. Wash the greens by soaking in water.
    3. Wash the rice and soak in water for fifteen to twenty minutes.
    4. Cut the onion and put the corn kernels in water and set them aside.
    5. Grind the coriander, mint, green chilly, ginger and garlic to a paste.
    6. Take ghee in a pan, saute the spring onion for two minutes. Remove it and keep it aside.
    7. Add oil, put the saunf and shajeera to it. Allow it to splutter, throw in the other spices cardamom, clove and bay leaf. Now put the onions into it. Saute for sometime.
    8. Add the corn kernels to it.
    9. Put the paste into it and saute for sometime.
    10. Now, add the rice to it. Saute for a minute.
    11. Add water to it. Put salt to it.
    12. Close the lid and cook it for one whistle.
    13. Once the pressure releases, remove it and put the saute green into it and mix it gently.
    14. Spring onion and corn pulao is ready to serve.

    Take a tip:

    The amount of water depends on the kind of rice used. I have used in the ratio of 1: 2

    spring onion and corn pulao
    spring onion and corn pulao

    A few other rice dishes from the blog: Jeera Rice, Spanish Rice

    spring onion and corn pulao
    Evergreendishesdev

    Spring Onion and Corn Pulao

    Spring onion and corn pulao is a mildly fragrant and delicious dish to serve anytime. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    10 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: lunch box, lunch ideas, Main Course, rice variety
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 1 cup spring onion (green) finely cut
    • 1 onion
    • 1/2 cup sweet corn kernels
    • 1 teaspoon ghee (clarified butter)
    • 1 tablespoon oil
    • 2 cloves
    • 2 cardamom
    • 1/2 teaspoon fennel seed
    • 1/2 teaspoon black cumin
    • 1 bay leaf
    • water
    • salt
    To grind
    • 1 cup coriander
    • 8-10 mint leaves
    • 1 green chilly
    • 1/2 inch ginger
    • 2 cloves garlic

    Method
     

    1. Take the greens of the spring onion, cut them finely and put in water. Rinse and put it aside. 
    2. Soak the rice for 15-20 minutes.
    3. Cut the onion and put the corn kernels in water. 
    4. Grind the ingredients under the section “to grind”
    5. Take ghee in a pan and saute the spring onion leaves for two minutes. Put it aside.
    6. Add oil in the pressure cooker, put the fennel seeds and black cumin, once it splutters put the cardamom, clove and bay leaf. Put the onion and saute for sometime. 
    7. Add the corn kernels to it. Let cook for a minute.
    8. Now, add the ground paste to it and saute for sometime.
    9. Put the rice and saute for sometime.
    10. Add water and salt. Give a stir. Close the lid and let cook for one whistle.
    11. Once the pressure releases, remove the lid and gently mix the sauted spring onion to it. 
    12. Spring onion and corn pulao is ready to serve.

    If you ever make this dish, take a photo and share it with me. I would like to see your creation. Tag @foodiejayashree on Instagram on follow us on facebook.

    You can save these pictures on pinterest for your reference.

     

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