Bhoger Bhuni Khichudi

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Subho Mahalaya.

Mahalaya marks the beginning of Devi paksha and the end of pitri paksha, and for all of us like me, Mahalaya begins the countdown to Durga Puja – just a week to go. Durga puja is a grand festival and for the last quite few years I have missed being in Kolkata during this time of the year. I miss home during Durga puja more because the puja is held at my home, a 150 years old pujo. And for those of you who are not aware of Durga pujo culture in Bengal, dura pujo is generally held in the neighborhoods and not in family homes, there are very few families in Bengal who actually have the puja at home.

Durga puja is the celebration of food. The streets of Kolkata get filled with vendors selling Kolkata favorite phuchka and egg rolls, though I’m missing the streetfood pretty badly, I am more missing mom’s homemade bhoger khichuri. On Ashtami this khichudi is served to the goddess as an offering (prasad). The bhuni or bhuna khichudi is more of a pulao than a khichudi, though the main ingredients are rice and split yellow lentil, but its cooked in a way so that it’s not runny like a rainy day khichuri and can be fluffed easily with a fork when done.
I hope you enjoy this year’s pujo and share your experience with us. If you want more authentic Bengali recipes please download the ebook

Bhoger Khichuri
Prep Time
30 min
Cook Time
20 min
Prep Time
30 min
Cook Time
20 min
  1. 1 cup sona moong dal
  2. 1 cup gobindobhog rice
  3. 1 tablespoon cumin seeds
  4. 3 - 4 dry red chilies
  5. 2-3 large bay leaves
  6. 1 teaspoon turmeric powder
  7. 1 tablespoon cumin powder
  8. ½ teaspoon chili powder
  9. 1 tablespoon ginger paste
  10. 3 - 4 tablespoon ghee
  11. ¼ cup coconut, cut into tiny pieces
  12. ¼ cup raisin, soaked in water
  13. Salt to taste
  1. In a heavy bottom pan dry roast the moong dal till it starts to turn light brown, about 2 to 3 minutes. While roasting keep on stirring it, or else the bottom will get burnt
  2. Wash the roasted dal and soak for about 30 minutes. Wash the rice
  3. In the thick bottom pan, heat the ghee. Add the coconut pieces and fry till they turn light brown. With a slotted spoon take the coconut out and keep aside.
  4. Temper the remaining ghee with the red chilies, bay leaves and cumin seeds. As the seeds start to splutter add the soaked moong dal along with the washed rice. Mix in all the ground spices and ginger paste, season with salt. Toss and turn for a couple of minutes till the spices are mixed well and the raw smell of ginger goes away. Pour in about 4 cups of lukewarm water, cover and cook till it done.
  1. Sona moong is the yellow lentil that is smaller than the general variety of mong dal. It is more flavorful.
  2. If you dont find gobindobhog rice, you can substitute with kalajeera rice or any other short grained rice
Cook like a Bong


Cilantro Lime Rice

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Rice is a Bengali staple. Call it our weak spot, but no Bengali can stay without rice for long, and i’m not talking about brown rice or wild rice, I’m talking about the fluffed up white warm rice. It’s probably the abundance of rice fields in Bengal that made the Bengali cuisine so biased towards rice. Bhaat diye dal (lentils served with rice) or bhaat diye maach (curried fish served with rice), is a Bengali’s comfort food.

Basmati, or the long grain scented rice is the more like the biye barir chal (served only at big occasions – wedding parties). But, living in the US, I have become fond of eating it in a daily basis. And, one of my favorite restaurants, Chipotle serves the awesome burrito bowl on a bed of cilantro lime basmati rice. I am so fond of this flavored rice, I thought I should share the recipe with you all.

I am a big proponent of cooking rice the traditional way – on the stove top. I have tried cooking it in microwave, rice cooker and also in the pressure cooker, but I find the rice cooked on a stove top turns out the best. Also, a big advantage of cooking it on the stove top is that the extra starch come out along with the extra water when you drain it out on the colander, making it more healthy than the microwave or the pressure cooker methods.

Cilantro Lime Rice


Cilantro Lime Rice
Serves 4
Chipotle Mexican Grill style flavored basmati rice with cilantro and lime
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 2 cups uncooked Basmati rice
  2. ½ cup chopped cilantro leaves
  3. 2 tablespoon lime juice
  4. 6 cups water
Cooking rice on stove top
  1. Pour the water on a deep vessel, and let it start simmering. In the meantime wash the rice. Add the rice to the now simmering water. Cook till the rice is fully done, 15 to 18 minutes. You can take out a single grain of rice with a spoon and press with your fingers to check if it’s done.
  2. Place a colander, big enough to hold the rice, on the kitchen sink. Pour the cooked rice along with the water into the colander, drain out the water and fluff the rice with a fork.
Cooking rice in microwave
  1. Wash the rice and transfer to a microwave safe bowl. Add 4 cups of water. Set the microwave to high and cook for 15 to 18 min. fluff with a fork
Cooking rice in rice cooker
  1. Wash the rice and place it in the cooker pot. Add about 3 cups of water and set the machine to regular white rice. Once, it’s done, fluff it with a fork.
  2. Choose any of the methods to prepare rice. Mix the chopped cilantro along with the lemon juice to the rice, and give it a good stir. Serve warm with your choice of sides.
  1. If you are using the stove top method, do not worry about the amount of water as long as the rice is fully covered with water and you can add extra if it seems too dry before the rice is fully cooked.
Cook like a Bong
Basmati rice flavored with cilantro and lime


Quick And Easy Khichdi

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Being lazy and hungry is a tough call. You want to eat something wholesome, yet you are too lazy to cook a full course meal. Khichudi is the answer to such situations. A full bowl of khichudi is a life saver during such times.

This quick and easy khichudi recipe is kid friendly and you can adjust the spices according to your whim. Pour extra water if you want the khichdi to be runny.

Winter Khichudi

  Continue reading

Basanti Pulao – Yellow Rice Pilaf

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Spring is the time of colors. As the dry winter blows off, the dried out trees start to come back to life. The once bare branches start bearing tiny light green leaves, and some burst in blooms. Back in India, spring was almost similar to the advent of summer. As the winter faded off, the temperature rises abruptly, the blankets and warm woolen clothes are replaced by the pastel colored cotton dresses. While here in the US, spring has its own place. As, the snow melts, the squirrels come out of their hiding, and the trees burst with blooms of all colors.

Indian cuisine as opposed to the food from the Western world lack in the vibrancy of colors. Its probably because most of the dishes are curry based, and the blend of different ground spices turn everything to almost the same colors. Though, this is my opinion. What do you feel? So, I was thinking of some dish which brings our the vibrant colors of spring, and this basanti pulao came to mind.

Basanti, literally means a shade of yellow, it is the color of spring. The basanti pulao is slightly sweet in taste because of the use of sugar in it and so it goes well with very hot and spicy curries. Choose from chicken kasha or mutton kasha or a vegetarian alu dum as a side, and you’ll love this pulao.

Basanti Pulao

Basanti Pulao

Dinner, Indian, Basanti pulao, Spring recipes, Rice pilaf, Yellow pilaf, Sweet pilaf, Bengali pulao recipe
Cooks in    Serves 4
  • 2 cups long grain basmati rice
  • 1 tablespoon saffron strands
  • 1/2 cup warm milk
  • 2 tablespoon cumin powder
  • 1 tablespoon sugar
  • 2 tablespoon ginger paste
  • Pinch of salt
  • 6-7 small cardamom
  • 6-7 cloves
  • 2 bay leaves
  • 1/2 cup chopped cashews and raisins
  • 4-5 cups warm water
  • Wash the rice, and drain out excess water. Mix ginger paste, cumin powder, salt to the rice and coat it evenly. Leave out on kitchen towel for 30 minutes to soak out the excess water.
  • In the meantime soak the saffron strands in the warm milk
  • Bring 4 cups of water to boil, add the spice coated rice and saffron milk. Cook till the rice is done
  • Add little water at a time to the rice, if it dries out before getting fully cooked, don\'t put too much water, the rice will turn soggy then.

Hot Tips – To bring out the yellow color you can used edible food color (sunset yellow), but use in very small amount.  You can also mix about 1 teaspoon of turmeric powder to 1 cup of rice and marinate for 30 minutes to get the color.

Basanti Pulao

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Comfort Food – Dahliya Khichudi

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When you are sick and tired to the rich and spicy food, there’s nothing better than to have a wholesome comfort food. Even psychological studies show that when you consume comfort food it picks up positive emotions and also relieves from negative mental affects.

Comfort foods can be anything that you had while growing up or even that had some sentimental values attached. When I’m tired and lazy to cook, khichudi is that one thing that I hold close.

Khichudi reminds me of those rainy nights, the continuous sound of the raindrops outside and the yummy smell of the spices from mom’s kitchen. What’s your comfort food?

You can make khichdi in many ways – the runny style or even the dry or the bhuno khichudi. My favourite is the runny khichudi with lots of vegetables in it. You can use rice and dal like mung or masoor or you can make it with broken wheat or dahlia and mung dal.

I prepared this one a couple of days back for lunch with all the vegetable I could find in my fridge.

Dahliya Khichudi

Dinner, Indian, Comfort food, Khichdi, Porridge, Broken wheat recipe
Cooks in    Serves 2
  • ½ cup broken wheat or dahlia
  • ½ cup split mung dal
  • 1 cup of vegetables (I used carrots, peas, cauliflower and potatoes)
  • 2 cups of water
  • 1 tablespoon mustard oil
  • ½ teaspoon whole cumin
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • ½ teaspoon chilli powder
  • ½ teaspoon ginger paste
  • Salt to taste
  • Roast the dahliya and mung dal separately. Wash and mix
  • Pour in the water and season with salt
  • Boil till the dal is half done
  • Add all vegetables
  • Cook till the vegetables are tender, put in all the ground spices and mix
  • Heat the mustard oil in a pan and throw in the whole cumin seeds
  • As the cumin starts to splutter pour it over the cooked khichdi
  • Serve hot with or without fries of choice

Hot Tips – You can opt not to roast the mung dal, but if you do then stir continuously as mung dal tend to get burnt very easily. Roasting the dahilya helps to get rid of the slimy texture.

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Mexican Brown Rice with a Bengali Twist

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A weekday generally starts as early as 7 in the morning, preparing breakfast and lunch, taking a shower, having your food and reaching office by 9 am. After an entire day of work, coming back home and then again thinking what to prepare for dinner is like a capital punishment.

The pain of thinking what-to-cook for dinner tonight kills my little energy for cooking, so I always plan ahead. Weeknight dinners are never that pompous, the best way to make your tongue and tummy both happy is to have a casserole preparation- doesn’t take much time, and tastes great. With the constant pestering from friends and family, I finally started reducing my carbohydrate content (but, that doesn’t mean I left having rasogollas :)), anyways a bowl of brown rice couple of times a week is fine with me. But, still shifting from the fine white rice to the sticky brown rice is a little jump on my side. So, the other night I thought of preparing my brown rice a little differently. Searching for brown rice recipes, I came across one which had Mexican style brown rice preparation. The preparation was with boneless chicken, but as I am on a strict vegetarian diet at present, I thought of replacing the chicken pieces with soya bean chunks and making it a little spicier to suite the Bengali tongue of mine.

I prepared it on gas oven, but if you are too lazy even to click on the burner, you can try this recipe in a microwave. Just follow the instructions mentioned in the microwave fried rice recipe. Put in the soya bean chunks along with the vegetables.


1 cup brown rice
2 large sized onions, finely chopped
6-8 cloves garlic
1 bell pepper (any color), finely chopped
1 cup soya bean chunks, steamed
½ teaspoon turmeric powder
1 teaspoon chili powder
2 tablespoons sunflower oil
Salt to taste


  • Heat oil in a medium nonstick saucepan over medium heat and saute the onions and garlic untill the onions turn golden brown
  • Add in the bell pepper.
  • Stir and add the brown rice,
  • Pour in 3 cups of water or broth (optional) , add in the spices
  • Bring mixture to a boil, then reduce heat to low.
  • Simmer, covered, for 20 to 25 minutes or until the broth is absorbed.
  • Season and serve hot

Hot Tip – You can add vegetables of your choice, and have it with spicy chicken curry.

Food Contest

Don’t forget to participate in the Father’s Day event happening at Cook Like a Bong. The last date of submission of all your entries is 15th June, 2011. You can send as many entries as you want . Send in your dad’s favorite recipes, your stories about your father, and any gift ideas for the day, or just send a photo of yours with your father – we’ll publish here on Father’s Day.

And, for the Father’s loving child there will be a surprise gift announced for the best entry. So, send your entries quickly and enroll yourself to get a great gift from Cook Like a Bong.


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Hyderabadi Biryani

One photo and there were almost thirty comments and nearly the same number of likes. Bong or non-Bong, Biryani is a serious hit. While writing this post I was wondering what to write as the anecdote, and thanks to the very enthusiastic participation in the CLB Facebook page, I now have some interesting Biryani stories to share.

Indrasis went on a (the first?) date to Arsalan’s with just 150 bucks in his pockets. He calls himself “Biryanistic person”, and now we know why. Mala has Biryani thrice a week and no prizes for guessing, she lives in Hyderabad. Lucky you, Mala. Sohini’s first night in a new city transformed from being troublesome (no furniture in the new house) to aromatic (she had Hyderabadi Biryani with her love and the company of  good friends). As she rightly said, a ‘priceless‘ moment indeed.

Biryani sure does wonders

While searching for the root to this very popular food, I came across a rediff link, which says there are about 26 different types of Biryani prepared all over India – the Iranian, Hyderabadi, Calcutta Biryani are just a few to the almost unending list of biryani variations. Tracing the root of biryani, it is said that this meat and rice platter originated in Persia and came to India through the trade routes. The word is derived from the Farsi word “beryā(n)” meaning fried or roasted. Depending on the availability of spices the variations in biryani began throughout India.

Hyderabadi biryani, the most popular type in entire India originated in the kitchens of nawabs of Hyderabad. This single type can again be sub-grouped into believe it or not 49 types depending on the type of meat used. This special type is mostly accompanied with mirch ka salaan and raita (stay tuned for the recipes tomorrow).

My obsession towards biryani started with Meghna Foods, a very small restaurant (about 3 years back and now has expanded to 3 centers in the city) in Koramangala, Bangalore. To be very truthful I was never a biryani person until I tasted the Hyderabadi biryani at Meghna Foods. Back to Kolkata, I have no access to my new grown obsession, and so had to search for a substitute. Knorr Hyderabadi Biryani was the closest I could reach here in Kolkata.

Ingredients for Hyderabadi Biryani:

  • 1 packet Knorr Hyderabadi Biryani mix
  • 350gms chicken
  • 1½ cup long basmati rice
  • 2 medium sized onion, finely chopped
  • 4 tablespoon clarified butter (ghee)
  • 2 tablespoon sunflower oil
  • 10 each of cloves, cardamom
  • 4 cinnamon sticks
  • 2 teaspoon lemon juice
  • 1 handful of curry and mint leaves

Preparation steps for Hyderabadi Biryani:

  • Pour half the ghee in a large handi and put in the cardamom, cloves and cinnamon sticks
  • Toss for half a minute, then add the rice and mix well with the ghee
  • Pour in little over 3 cups of water, and the lemon juice
  • Let the rice cook till half done
  • Heat a wok on the other gas burner pour in the oil, fry the onions till golden brown, take out half the onions and keep aside
  • Add the chicken to the sautéed onions
  • Mix the Knorr Hyderabadi Biryani mix to 1 cup of water and pour it over the chicken, mix well, add another cup of water
  • Check the rice and chicken both. Pour in more water if required
  • As the rice gets half done, take out half of the rice from the handi and keep aside
  • Spread some curry and mint leaves over the rice
  • Put in the half done chicken and the gravy, now cover it with the rest of the rice
  • Spread some more curry and mint leaves over the rice
  • Cover the handi with a lid and seal it with kneaded flour
  • Simmer for about 30mins
  • While serving garnish with the fried onions and pour a dash of biryani atar

Hot Tips- I have prepared it by my own way, if you wish you can just follow the methods mentioned at the back of sachet. The use of onions, and the fresh leaves and also the biryani atar brought a zesty taste to the dish.  You can also prepare the biryani in an oven. Preheat the oven to 150°C. After assembling the rice and meat put it in a tightly covered vessel and cook for an hour.

Further Reading – For the accompaniments stay tuned to Cook Like a Bong

What is your best Biryani memory? Please share here.

Bhat Bhaja (Fried Rice)

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As far as I remember, my mom had always told me, breakfast is the main food of the day; you should have your breakfast like a king. At home, of course that was maintained, but when am away I am always out of ideas to what to have for breakfast. Cornflakes and milk then becomes the best option. I am sure this happens to most of you.

On most weekends I wake up late and my breakfast becomes the luncheon. This was an easy and simple breakfasts come lunch I had on last Saturday, I hope you like it too. I had some rice left from last night and added some colorful vegetables to make it a sumptuous meal.

Preparation time: 7min
Cooking time: 10min


  • Rice (Bhat): 1 bowl
  • Peas (Mator shuti): ½ cup
  • Sweet corn (Bhutta): ½ cup
  • Cauliflower (Ful kopi): 1 few florets cut into very small pieces
  • Potato (Alu): 1 small, cut into small squares
  • Oil (Tel): 2 tablespoons
  • Cumin seeds (Jeera): ½ tablespoon

Optional –

  • Cashew nut (Kaju badam): 5/ 6
  • Raisins (Kismis): 10 /12


  • Wash all the vegetables well. Heat oil in a wok and throw in the cauliflower and potatoes
  • Fry till they are half cooked and put in the peas and sweet corn, continue till the vegetables are cooked
  • Keep aside the vegetables and pour in just a dollop of ghee to the wok
  • Add the cumin seeds, as the seeds start sputtering, add the vegetables and rice
  • Cook over low flame till the vegetables and rice are mixed well
  • Garnish with cashew and raisins (if using) and serve hot

Hot Tips – If you want to add any other seasonal vegetables then go ahead and use it. The more the colorful the food, the more your kids will love it. While mixing the rice and vegetables together take care so that the rice grains do not break. You can have this with some side dish like Dimer malpua, Chal Diye Alu Dum.

Further readingFried rice in microwave, Jeera Rice

Sending this recipe for Scrumptious Delights From Leftovers hosted by PJ.

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Think Spice: Think Turmeric Event Round-Up

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About Think Spice:

Sunita of Sunita’s world started Think Spice in April 2008. She has even allowed several bloggers host this event (here’s the list from Sunita’s site) and I’m lucky to be host this popular event. Many thanks to Sunita.

Why this theme – Turmeric?

While searching for the right theme for the event, I found that turmeric (Holud, Haldi) was not covered by any one till date. Turmeric is one of the most used spices in any kind of cuisine, and when talking about Indian culinary arts, turmeric is just indispensible.

Event Metrics:

There were 56 entries in all, and I divided the entries into five broadly defined categories – vegetarian dishes, non-vegetarian entrée, whole meals, rice preparations and miscellaneous. Muskan of A2Z Vegetarian Cuisine was kind enough to search for some of the wonderful health benefits of turmeric in her post, and here’s the list:

  1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
  2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
  3. Is a natural liver detoxifier.
  4. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
  5. Has long been used in Chinese medicine as a treatment for depression.
  6. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

For an elaborate list of beneficial effects of turmeric click here.

And here’s the round-up:

Vegetarian dishes:

Non-vegetarian entrée:

Rice preparations:

Non-vegetarian whole meals:

Apart from these four categories there were 14 other entries which included rasam, sambhars, spicy powders, pickles, etc.

Please let me know in case I’ve left out any entry or gave an incorrect URL/blog name. You can email me or post a comment for this, and I’ll correct it.

The Think Spice event for January 2010 hosted by Nandini of Food Food Food. Here’s the complete list of round ups.

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Jeera Rice/ Cumin flavored Rice

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I hope you all have had a very nice weekend with Diwali and Kali Puja to mark the end of Hindu festivities for this year. I am very sorry for my unannounced break from the blog. I just came down to Bangalore for a couple of days and had been busy since, working and partying.

Diwali pradipDiwali diyaPancha Pradip

The festival season has gone past but still the feel has not passed away. There are still sounds of crackers coming from here and there, and even at odd hours, 6 in the morning or 12 midnight. When it’s the time of festivities, eating out almost all nights, attending parties, visiting friends and relatives, having the oily and spicy food are all synonymous. So the last week ended with spice intake that should have lasted a month. I was almost craving for some non-spicy, less oily food for lunch. Yesterday I was all alone at home in the afternoon, and was very lazy to cook. There was left over rice from the other night and so thought of adding little cumin to it. The jeera rice (my version) was just the thing that I was looking for after a whole week of spices and oils. I had it with a hard-boiled egg.


A little search on the web showed that zeera or cumin flavored rice is originally from North India, I am not sure though about the exact period from when it became popular. Any suggestions or information as comments regarding its history is highly welcome. Though I had prepared the jeera rice with left over rice, you can make it with freshly cooked rice also.

Preparation time; 3min
Cooking time: 20 + 5min
Serves: 1


Cooked rice (Bhaat): 1 cup
Cumin (Jeera/ Zeera): 1 tablespoon
Onion (Peyaj): 1 medium size, diced into small pieces
Sugar (Chini): ½ teaspoon
Curry leaves (Kari pata): 4/5
Green chilies (Kancha Lanka): 2, cut into small rings
Clarified butter (ghee): 1 tablespoon
The ingredients


  • Heat the ghee in a wok, throw in the curry leaves, cumin seeds
  • As the cumin start popping add the diced onions and sauté
  • Let the onions turn soft before adding the rice
  • Add the chilies and sugar
  • Toss for sometime till the ghee is well mixed with the rice
  • Serve hot any side dish of choice or even some raita and green salad.

Jeera Rice

Hot Tips – If you are using fresh rice to prepare this, then you can also do it this way. Do same till the sautéing the onions, put in the soaked rice (uncooked) and add just the double amount of water and let the rice get cooked.

Further Reading – Jeera Rice from Arundhati, Cumin Pilaf

Sending this recipe to a dear friend’s (Radhika) first blog anniversary celebration with the Cook For Yourself event.


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Fried Rice in Microwave Oven

Today I thought of helping some people. The first thing that came to mind is those of my friends who are away from home in a completely different country and continent. Many of my friends are away for an onsite job to USA, UK and Australia. Many of them never ever have entered the kitchen, and then are in an absolute soup staying away from home and cooking their daily dinner. The fried rice I prepared is a very simple one. To make the task simpler I prepared it in the microwave oven.


Rice (Chal): 1 bowl, 100gm

French Beans: 3 – 4

Carrots (Gajor): 2 small sizes

Cauliflower (Ful kopi): 2 -3 florets

Peas (Mator shuti): 1 tablespoon

Sugar (Chini): ½ teaspoon

Cashew nuts (Kaju badam): 5 – 6

Raisins (Kismis): 10 -12

Sunflower oil (Sada tel): 1 tablespoon

Cinnamon (Dar chini): 1 one inch size

Cardamon (Choto elaichi): 2

Salt to taste


  • Wash the rice well keep aside for the water to drain out
  • Cut all the vegetables into one centimeter sizes
  • Break the cashew nuts longitudinally into halves
  • Soak the raisins for 10 mins
  • In a microwave safe deep vessel pour the oil, the cut vegetables and salt. Put it in the microwave oven and cook on microwave high (800 watts) for 6 to 7 mins
  • Take the fried vegetables out and keep aside
  • In another microwave safe bowl pour the rice and add 2 bowls of water, the rice to water ratio should be 1:2. Cook the rice uncovered for 10-12 mins on microwave high (800 watts)
  • Add the vegetables to the cooked rice along with the sugar and mix well
  • Cook on microwave high for 2 mins. Fried rice is ready to serve

Microwave Fried Rice

Cooking fried rice in the microwave is a very simple task, so cook it and enjoy your dinner. Check out for more updates on this blog, till then Happy Cooking and Happy Eating.

Sending the recipe to Single Serving Recipe hosted by Spicy Rasam.

Harvest: The Festival of Rice: Roundup Part II

With many types of rice, it really took me long to come up with the round-up. I would like to thank Hema and Easy to Cook for sending so many recipes for the event. Please let me know if I have missed out any of your recipes. You can see the first part of roundup for this event here.  SGD of  Whims and Wishes also wrote some words about this Harvest festival, and she was very kind to share her thoughts with us.


  1. Bajji’s Platter from Hema of Adlak’s Kitchen
  2. Bisi Bela Bhaat from Hema of Adlak’s Kitchen
  3. Bisibelabath from Shama of  Easy to Cook Recipes
  4. Black-eyed peas pulao from Asha of Aroma Hope
  5. Brinjal Rice from Shama of  Easy to Cook Recipes
  6. Capsicum Rice from Shama  of  Easy to Cook Recipes
  7. Carrot Rice from Shama of  Easy to Cook Recipes
  8. Cauliflower Rice from Shama of  Easy to Cook Recipes
  9. Chenna Pulao from Hema of Adlak’s Kitchen
  10. Chicken biriyani from Shama of Easy to Cook Recipes
  11. Chilli-Tangerine rice from Anushreeram of Chandrabhaga
  12. Cilantro Rice from Hema of Adlak’s Kitchen
  13. Cocnut Rice from Shama of  Easy to Cook Recipes
  14. Coconut Milk Vegetable Rice from Shama of  Easy to Cook Recipes
  15. Dil se pulao from Sindhura of Bay Leaf
  16. Doodh Puli Peethe from Sunanda of Sunanda’s Kitchen
  17. Garlic Rice from Shama of  Easy to Cook Recipes
  18. Healthy Geen Rice/ Pudina Rice from Shama of  Easy to Cook Recipes
  19. Iyengar’s Poliodharai from Hema of Adlak’s Kitchen
  20. Keshari Bhaat (Sweet Saffron Rice) from Sanika of  Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
  21. Khasta Kachori from Naveeta of Zaayeka
  22. Kondakadalai Sadam/ Red Chana Dal Rice from Shama of  Easy to Cook Recipes
  23. Lemon Rice from Shama of  Easy to Cook  Recipes
  24. Lemony Lemon – A Tangy Tasty Masala Bath from Hema of Adlak’s Kitchen
  25. Medhu Pakora from Hema of Adlak’s Kitchen
  26. Mint Magic (Pudina pulao) from Hema of Adlak’s Kitchen
  27. Mishti Pulao from Aundhuti of Gourmet Affair
  28. Mor Koozh from Hema of Adlak’s Kitchen
  29. Multiprotein Rice from Shama of Easy to Cook  Recipes
  30. Mushroom Pulao from Hema of Adlak’s Kitchen
  31. Paruppu Keerai Dosai from Shama of  Easy to Cook Recipes
  32. Pasta Pulao from Hema of Adlak’s Kitchen
  33. Patishapta from SGD of  Whims and Wishes
  34. Peanut Cup Rice from Hema of Adlak’s Kitchen
  35. Poha from EC of  Easy Crafts
  36. Prawn/Shrimp Pulao of Homecooked
  37. Puliyothaai/ Tamarind Rice from Shama of  Easy to Cook Recipes
  38. Puttu~Steamed Rice Cakes from Poornima of Tasty Treats
  39. Rice Ball Kheer from Sanika of Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
  40. Rice Uppma from Hema of Adlak’s Kitchen
  41. Sharkara Payasam from Poornima of Tasty Treats
  42. Shazani biryani from Sindhura of Bay Leaf
  43. Spongy Dosa with yum yum coconut from Hema of Adlak’s Kitchen
  44. Tomato rice from Sindhura of Bay Leaf
  45. Vegetable Bonda from Hema of Adlak’s Kitchen
  46. Vegetable Pulao from Poornima of  Tasty Treats
  47. Vegetable Rice from Hema of Adlak’s Kitchen
  48. Venpongal from Shama of Easy to Cook Recipes
  49. Wholesome Moong kichadi from EC of Easy Crafts

With so many recipes, it’s really hard to choose which one is the best. But still, it’s on you to select the best. So go ahead and choose your best recipe and write it down as a comment for this post.

Will be back with some new recipes soon, till then Happy Cooking and Happy Eating.


Harvest: The festival of Rice: Round up Part I

I am so sorry that I was not able to post the round up for the event. Thanks to all for sending me those wonderful recipes and also for being patient. Everyday of the last month I got so many mails for the event. All the mails had so many different kinds of recipe. To tell you the truth the first time when the idea of this event struck I was not at all aware that I’ll get so many different types of recipes with rice or rice flour as the main ingredient. This is really unbelievable.

Here goes the first part of the round up for Harvest:  The Festival of Rice


  1. Ambur Mutton biriyani from Ashwini of Ashwini’s spicy cuisine
  2. Bengal Royal Rice from Anushriram of Chandrabhaga
  3. Brown Basmati Egg Biriyani with Chickpeas from Anuvidya of And a little bit more
  4. Cheppi Surnalli from Namrata Kini of Welcome to Namu’s Kitchen
  5. Chicken Dum Biriyani from Dershana of The Footloose Chef
  6. Chicken Rice from Priya Sriram of Priya’s Sourashtrian Kitchen
  7. Chilli-Tangerine rice from Anushriram of Chandrabhaga
  8. Chinese fried rice from Dhanya of My Home Cooking
  9. Coriander Rice from Ashwini of Ashwini’s spicy cuisine
  10. Curd rice from Deepa Hari of Simple Home Cooking – from Deepa’s Kitchen
  11. Kadambam Rice from DK of Culinary Bazaar
  12. Lemon Rice from Ramya of Mane Adige
  13. Minced Chicken Pulao from Poornima Nair of Tasty Treats
  14. Mixed Vegetable Khichdi from Usha of Veg Inspirations
  15. Paal Pongal from Rajee of Simply Innocence
  16. Pakistani Chicken Biriyani from swapna Pravin of  Cooking with Swapna
  17. Pongal from Hema of Adlak’s Kitchen
  18. Pongal, vadai and a tooth from Sunshinemom of Tongue Ticklers
  19. Puli Sundal from Chitra of Ratatouille – Any one can cook
  20. Recipe for Stuffed Baked Acorn Squash from Vnv of Veggie Monologues
  21. Rice Dosa and  Koozh of Chitra from Ratatouille – any one can cook
  22. Sakkarai Pongal from Priya Suresh of Priya’s Easy N Tasty Recipes
  23. Schezeun Fried Rice from Poonam of Poonam’s Kitchen
  24. Tacos with Kidney beans, salsa and rice from Arch of The Yum Factor
  25. Tehari from Notyet100 of Asankhana
  26. Tondli Bhat from Usha of Enjoy Indian Food
  27. Undi (Steamed Rice Balls) from Namrata Kini of Welcome to Namu’s Kitchen
  28. Veg Dhum Biriyani from Hema of Adlak’s Kitchen
  29. Venn Pongal and Chakkarai Pongal from Smita Kulkarni of Dabbu’s Recipes
  30. Zucchini rice from Anushriram of Chandrabhaga

Go ahead and comment on your most loved recipes. I would love to know about your comments.

Check out the other parts of the round up, till then Happy Cooking and happy Eating .


Announcing event – Harvest: The Festival of Rice

Each day of the year flies off so fast that its hard to believe that we have crossed 365 days and even more on leap years between to New Year celebrations. The winter sets in with loads of happiness. Christmas and New Year rings the bells for enjoyment and merriment. It is the time of harvest in India. US celebrate it as Thanks Giving, but that is couple of months before hat in India. In India the harvesting festival is celebrated with much glory. It is called by different names in all over India – Nabanno, Makar Shankranti, Pongal are just a few to mention.

While most of the Hindu festivals are followed according to the lunar calendar, the Sankranti festival is celebrated in accordance with the solar calendar, and so the date never changes from the English date of 14th January. It is the day when the Hindus believe that the Sun god begins ascending to the Northern Hemisphere.

The Puranas say that this is the day when the Sun-God visits the house of his son Shani, though the son and father do not get along nicely. So this is day has an important significance of father son relationship.

It is also said that this the day when Lord Vishnu ended the terrorism of the Asuras and buried their heads under the Mandar Parvat. So this day also stands for the end of evil and begins an era of righteousness.

In Uttar Pradesh this day is called “Khichdi”. Taking a dip in the Ganges is thought to be auspicious on this day. The Magh Mela is celebrated during this time of the year in Prayag, better known as Allahabad.

In Maharashtra and Gujarat it is celebrated as Sankranti. Sweets made of sesame seeds and jaggery are distributed among families. Married women are invited to their relatives’ houses and are offered utensils. Especially in Gujarat kite flying is a marked for this day.

Lahari is celebrated in Punjab where families gather around a bonfire and throw in sweets, sugarcane and rice. The next day of Lahari is Maghi. This day is marked with the famous Bhangra dance in Punjab.

Bihu festival of Assam is celebrated on this very day.

Bengal sees a huge swarming of devotees from all over India and also abroad to take a holy dip at Sagar Islands, where the Ganges meets the Bay of Bengal.

Andhra Pradesh celebrates it as a four day festival. The Telugus call it the Pedda Panduga, naming each day as Bhogi, Sankranti, Kanuma and Mukkanuma respectively.

As mentioned above, almost every state of India has its own way of celebrating this festival. It is the day of celebration and bringing home the newly cut harvest from the fields.

Every year my mom prepares different kinds of sweets all made of rice or rice flour. So this time I thought of celebrating it in my way, with you all.

Prepare anything where the main ingredient is either rice or rice flour. The preparation can be vegan or non-vegitarian, depending upon your choice. You can also take some idea from the following recipes.

khichudi patishapta chickenbiriyani chaler-payesh2 lemon-rice

Send in your entries to with the Subject as “Harvest: The Festival of Rice”, with the following details.

  • NAME:
  • Attach a picture of the preparation in jpeg, jpg

The last day for receiving all entries is 31st January 2009. No late entries will be entertained. I’ll post the round up on 2nd February.


Feel free to use the event logo, and put a link on your blog for this event. If you want to send any old posts then please update it with the event logo and a link back to this announcement.

Those of you who don’t have a blog, send in your recipe along with a photo of the dish to the above mentioned e-mail id.

It would be nice of you if you can also add your memories related to this time of the year, also post photos if you have decorated your house for the event.

There is no limit to the number of entries you can send, so put on your aprons and start preparing.Happy Cooking and Happy Eating.

Durga Puja

Durga Puja is a very special occassion for all of us. All year through we wait to spend these 4 days with the best grandeur possible.

Wait for the special recipes for the Pujas.

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