Evergreendishes

Tag: rice dish

  • 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

    Print RecipeJump to Recipe

    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
  • 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…)

  • Jeera rice one pot recipe

    Jeera rice one pot recipe


    Indian Bloggers

    Jeera Rice is a versatile rice dish. It  can be served for lunch, brunch or dinner. It pairs well  with a dal, gravy, any kind of  raita (yoghurt based salad) or  simply with papads and pickle. It is a comfort food that one can enjoy anytime.

    Unlike pulav, this is less spicy and aromatic. I am wondering why I have not put this recipe on my blog until now! (more…)

  • Kempu Chitranna Recipe | South Canara Cuisine

    Kempu Chitranna Recipe | South Canara Cuisine

    Kempu Chitranna is a traditional rice dish from Karnataka. It is popular in the South Canara region and often part of the festive platter.

    Today, marks the beginning of 2017, another new year. Wishing all my readers a very happy and prosperous new year. May this year  be an awesome one for all of us. On this ocassion presenting a rice dish from South Kanara. This is another variety of rice dish which eases my cooking.  It is  full of flavours and easy to make. This is   “Kempu Chitranna” which means Red Rice.

    kempu chitranna

    Kempu chitranna
    Kempu chitranna

    And here are a few more dishes from South Kanara region:

     Why should you prepare it ?

    • It is ideal for festive days as it is a no onion garlic recipe.
    • It is ideal to prepare when you are bored of the usual pulav.
    • It is a good way to know about the traditional dishes.
    • It is ideal for brunch or light dinner.

     

    Kempu Chitranna

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Serves : 4 persons
    • Cuisine : South Kanara
    • Course: Main meal

     

    Ingredients :

    • 1 cup rice  [measurement: 1 cup = 250ml]
    • 1/2 grated coconut
    • 2 tsp mustard seeds
    • 5-6  dry red chillies
    • 3 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • a pinch of asafoetida
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • a few curry leaves
    • 6- 8 cashew broken into pieces
    • salt to taste
    • 2 tablespoon ground nuts

    Method :

    • Cook the rice  in a pressure cooker and keep it aside.
    • Once the pressure is released, put the rice in a wide plate and allow to cool.
    • Grind coconut, mustard seeds and red chillies together to a smooth paste.
    • Take oil in a pan.
    • Make the seasoning. Add mustard seeds, as it crackles, put in asafoetida, turmeric powder, bengal gram and urad dal. Once it turns slight brown in colour, add ground nuts, let cook for a minute, then throw in the curry leaves and cashew pieces to it.
    • Now, add the ground paste and saute it for sometime.
    • You should get a good aroma.
    • Keep it aside.
    • Put the rice and salt.
    • Mix well. Kempu chitranna is ready to serve.

    Take a tip :

    • This rice dish is ideal to serve for lunch or dinner. Accompany it with a few papad and fryums.
    • Coconut oil can be used in the seasoning, it gives a good taste.

    About the event :

    This is an old post which I have updated with better pictures. I have also modified the text a bit. Sending this to Foodies-Redoing Old Post 84.

    It was first 10/1/2017 and edited on31/8/2022

    kempu chitranna
    Evergreendishesdev

    Kempu Chitranna

    A flavourful food which can be prepared during festivities and celebrations.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Indian
    Calories: 200
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice
    • 1/2 fresh coconut
    • 2 teaspoon mustard
    • 6-8 dry red chilly
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 6-8 cashew broken into pieces
    • a few curry leaves
    • 1 tablespoon groundnuts
    • salt to taste
    • 2 tablespoon groundnuts

    Method
     

    1. Cook the rice in a pressure cooker and keep it to cool. The grains should be seperate.
      cooked rice
    2. Grind mustard seeds, red chilly and coconut to a paste.
      ground paste
    3. Take a pan and oil to it. Add mustard seeds. Let it splutter.
      mustard seeds to it
    4.  Then, put bengal gram, urad dal, asafoetida and turmeric powder to it.
    5. Once it turns golden, add groundnut to it. Allow it to cook for a minute. The rawness of the nuts should not be there.Then add cashew pieces and curry leaves.
      ground nuts, cashew pieces and curry leaves
    6. Now, add the paste to it
      paste goes into it
    7. Saute the paste for five minutes. You get a good aroma when it is done. Switch off the stove.
      saute the paste
    8. Put rice and thoroughly mix it. Kempu Chitranna or red rice is ready to serve.
      Kempu chitranna

    Notes

    • Add little water while making the paste.
    • You can see coconut pieces in the picture, the copra came out of the shell and thus I cut and used it.
    • The water used in cooking the rice differs from each kind of raw rice used. Thus, I do not mention it.
    • 1 cup =250 ml is the measurement cup used

    HAPPY NEW YEAR 2017  

    a ceramic plate served with kempu chitranna
    kempu chitranna                                                                                                                                                                                                                                                                                                                                                                                                                      If you ever make Kempu Chitranna  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

     

     

     

     

    book of handyhints
    book of handyhints

     

  • Spanish rice with chipotle adobado

    Spanish rice with chipotle adobado

    Spanish rice is a flavourful rice which can be easily prepared with a few ingredients. It is awesome and  has a unique flavour. The hint of chipotle adobado sauce gives a earthy and distinct flavor to it. This is a new dimension to my cooking and I am absolutely loving it.

    Spanish rice is ideal for the lunch box. It can be made quickly. It is tasty and different. (more…)

  • Brown rice biryani

    Feeling awesome, I am on my way to healthy eating. Brown rice (hulled or unmilled ) is much used in my kitchen these days.The  brown rice is the simplest and healthiest form of rice. Here only the outer layer is removed and thus all the nutrients are present. If the brown rice is milled and polished, the resultant is our white rice, which is less nutritious  in the process and more starchy. Thus, brown rice is low in carbs, rich in fibre, has more nutrition and keeps one going for a longer time.

    (more…)

  • Spicy Pongal for Sankranti

    Spicy Pongal for Sankranti

    This year,January 15 is Makar Sankranti , a very important festival in South India. It marks new beginnings. The previous day too, is celebrated by giving fresh grains and other cereals to elderly married ladies.It symbolises sharing and good will to others.Houses are decorated with colourful rangolis. Lunch is a welcome meal of bajra roti along with stuffed brinjal and moong . Pongal, a rice dish is also prepared on this day.  (more…)

  • Sweet Rice Recipe | South Indian

    Sweet Rice Recipe | South Indian

    Sweet rice is a traditional festive dish from India. Aromatic and delicious, it makes a good treat for many festivals. Celebrations and sweets go hand in hand. As this year comes to an end ,here is a sweet dish for you all. May the year ahead be filled with immense joy and prosperity. Wishing all my readers a joyous 2015!

    Sweet rice, a  colourful, aromatic dish is commonly made in South India during festivals. It is a delicious treat and an easy  to prepare.

    sweet rice

     

    Ingredients:

    • 1 cup rice
    • 1 cup sugar
    • 1 pinch saffron
    • 2 cloves
    • 1/2 teaspoon cardamom powder
    • 1 tablespoon milk
    • 1/2 cup ghee or clarified butter

    Method:

    • Add warm milk to saffron strands and keep aside.
    • Roast the cashew nuts along with cloves in a little ghee and keep aside.
    • Take a thick bottomed vessel ,wash the rice ,add adequate quantity of water and allow to cook on a low flame. Put the saffron into it.
    • When the rice is cooked, add  sugar and ghee to it , stir and allow to cook on low heat.
    • Later, add cardamom powder and garnish with dry fruits.

    Take a tip:

    • You can use cashew, almond and raisins.
    • Aromatic rice is not used in the preparation.
    • Use good quality saffron. To check if saffron is a good quality, soak it in milk and observe. A genuine saffron has a tail and filament. and a small quantity of it gives a good colour to the dish.
    • Alternatively, the dish can be made  with a sugar syrup. Cook the rice, prepare a single thread consistency sugar syrup and mix it.

     

    Sweet rice

    5 from 7 votes
    Sweet rice is a traditional rice dish from India. Aromatic and festive, it makes a good treat for any occasion.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: lunch ideas
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup rice
    • 1 cup sugar
    • 1 pinch saffron
    • 2 cloves
    • 1/2 cardamom powder
    • 1 tbsp milk
    • 1/2 cup ghee or clarified butter

    Method
     

    1. Add warm milk to saffron strands and keep aside.
    2. Roast the cashewnuts along with cloves in a little ghee and keep aside.
    3. Take a thick bottomed vessel ,wash the rice ,add adequate quantity of water and allow to cook on a low flame. Put the saffron into it.
    4. When the rice is cooked,add  sugar and ghee to it , stir and allow to cook on low heat.
    5. Later, add cardamom powder and garnish with dry fruits.

    About the event :

    Sending this to Foodies Redoing Old Posts_100. I am part of this wonderful group  by Renu Agarwal. It has helped to edit many posts which I had written earlier. Here, I have put better pictures and more information also. The recipe  remains the same.

     

    A few posts which have been redone are :

    Pin it for later :

    sweet rice
    sweet rice

    If you ever make Sweet Rice in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! Until next time, happy cooking.

  • Veg fried rice recipe | Vegetable Fried Rice

    Veg fried rice recipe | Vegetable Fried Rice

    Fried rice is a signature dish of the Chinese. It is mainly a non vegetarian dish, but today this version is also popular.  The mild pungent taste  blended well with the vegetables making it a favourite amongst many of us. 

    It is a delicious dish which can be served by itself, filled with robust flavour. It is easy to prepare and gets ready in 30 minutes. It is ideal to serve for lunch, brunch or dinner. 

    A well cooked, non-sticky rice adorned with colourful veggies and enhanced with sauce makes it a delicious meal. It needs no accompaniment but Manchurian or gravy based dishes are usually served with it. 

     

    veg fried rice
    veg fried rice

    Veg Fried Rice Recipe 

    The ingredients that you need are :

    • 2 cups cooked rice
    • 1/2 cup beans cut into thin long strips
    • 1/2 cup carrot cut into thin long strips
    • 1/4 cup peas
    • 1/2 cup capsicum diced
    • 5 garlic crushed
    • 2 onions cut finely
    • 4 tsp soya sauce
    • 2 tsp vinegar
    • salt to taste
    • 2 tbsp oil

    Method :

    Cook the rice with four cups of water. Once the pressure releases, remove the rice and put it aside to cool. The grains of rice should be separate.

     Take oil in a pan, add the crushed garlic and saute for sometime. Put the onions, saute till light pink. Add the veggies, first the beans, then carrots, followed by capsicum and peas.  Cook for five minutes, they need to be a little crisp, not fully cooked.  Add salt to it. Put  soya sauce and vinegar to it. Mix it. Switch of the flame.  Put rice and mix it gently. Veg fried rice is ready to serve.

    Take a tip: 

    • Ajinomoto (MSG)  is usually added to it. I have not added here. I used to add it earlier, but now I have stopped it. 
    • Spring onion may be used. One can use sweet corn kernels too. 
    • Adding of vinegar is optional but it does lend a good taste to it.
    • Make sure the rice is well cooked and grains are separate. 

    Evergreendishesdev

    Veg Fried Rice

    Veg Fried Rice is a flavoursome rice dish from Indo-Chinese cuisine. It is ideal to serve for lunch, brunch or dinner
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Cooling time 15 minutes
    Total Time 45 minutes
    Course: brunch, dinner ideas, lunch, lunch box
    Cuisine: Indo-Chinese
    Ingredients Equipment Method

    Ingredients
      

    • 2 cups cooked rice
    • 1/2 cup beans cut into thin long strips
    • 1/2 cup carrot cut into thin long strips
    • 1/4 cup peas
    • 1/2 cup capsicum diced
    • 5 garlic crushed
    • 2 onions cut finely
    • 4 tsp soya sauce
    • 2 tsp vinegar
    • salt to taste
    • 2 tbsp oil

    Equipment

    • pan
    • ladle
    • knife
    • spoon

    Method
     

    1. Cook the rice with four cups of water. Once the pressure releases, remove the rice and put it aside to cool. The grains of rice should be separate.
    2. Take oil in a pan, put the crushed onions and saute for sometime. Put the onions, saute till light pink. Add the veggies, beans, carrot, capsicum and peas in the order. Cook for five minutes, they need to be crisp. Add salt to it. Put  soya sauce and vinegar to it. Mix it. Switch of the flame.  Put rice and mix thorughly. Veg Fried Rice   Ready to serve.

    Pin it for later:

    veg fried rice
    veg fried rice

    About the event : 

    This is an old post which I have redone with better pictures and text. Over time, writing style has changed and  pictures  a little better. Sending this to Foodies_Redoing 42, a fortnightly event. 

     

    If you ever make this recipe, 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 !