Tag Archives: Rice

Coconut Curried Zucchini with easy Dill Rice Pulao

I wanted something light, less spicy and a tiny bit sweet. So I decided to make a coconut based vegetable dish. I always have chopped up frozen zucchini at my disposal (I find zucchini gets spoilt rather quickly if not used within a short time so I chop it up and freeze it for later use) so it was my go to vegetable. I am sure you can try this recipe with other options that you may have at home.



1-2 tbs of Oil

½ an onion – diced

1 tomato – diced

1 zucchini – chopped

1 tbs of shredded coconut

¼ cup of skim milk (You could probably use coconut milk but I did not have that at home so I just went with coconut + milk :), also I used skim milk you can use whole).

1 ½ cup of water

½ tsp ginger paste

½ tsp garlic paste


½ tsp red chili powder (or as per taste)

¼ tsp of turmeric powder

¼ tsp coriander powder

¼ tsp cumin powder

1 tsp curry powder (any curry powder would work, I use Rani Curry Powder*)

Salt as per taste


Fry the chopped onions

When the onions turn slightly brown (not burnt) add the tomatoes and fry till the tomatoes start getting soft.

Add the ginger/garlic paste and fry till the raw smell disappears.

Add the chopped zucchini and mix well with the onions and tomatoes.

Add the remaining spices and mix well.

Add shredded coconut and mix.

Add the water and let it come to a boil.

Add milk to this after the water has boiled and let it come to a boil (at medium heat).

Cook till your desired consistency. I wanted to eat this with rice so I wanted it to be a wet curry.

Serve with rice.

* Rani’s Curry Powder: http://www.amazon.com/Rani-Curry-Powder-Hot-16Oz/dp/B00302N1DS

I made a quick Dill and Peas rice pulao to eat this with. Below is the recipe for the dill rice pulao.

Ingredients for Dill and Peas rice pulao:

1 ½ cup rice

3 cups of water

¼ cup of peas

1 tbs of dried dill

2 pods of white cardamom

Salt as per taste


Wash the rice well (3 times).

Remove all the washed water and refill the pot with the 3 cups of water.

Add the peas, dill, salt and cardamom to the rice/water mix.

Bring to a boil.

Lower the heat to medium and continue boiling the rice till the rice is all done.

Drain out excess water.

Cover and keep the rice pot on the lowest possible setting for heat for an additional 5-10 minutes.

Serve hot.

Enjoy 🙂

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Zucchini Sambar Rice – Zucchini Vegetarian Stew Rice


1 cup washed and soaked Toor Daal (or ½ cup unwashed Daal)Yellow Pigeon Peas
1 tsp Chana daal – Chick Pea without shell
¼ tsp Turmeric Powder
¼ tsp Red Chili Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
3 tbs of Oil
1 tsp of Ginger Paste
1 tsp of Garlic Paste
1 cup Vegetable Stock (this is the key ingredient)
1 Small Onion – diced
3 Small Tomatoes – diced
2 Green Chilies – slit
1 stem of Curry Leaves
1 large Zucchini – chopped into cubes
1 handful of chopped or sliced carrots
2 tsp of Sambar Powder
1 cup of raw rice – cooked and kept aside
1 tbs of Ghee (optional)
1 tsp Lemon Juice (optional – you can even substitute this with Tamarind Paste, however you will need to add water to the Tamarind Paste to reduce the concentration and then add it to your mixture prior to closing the Pressure Cooker in this preparation of mine I did not use either).


Note: You can cook the rice in the ghee and keep it aside. Or use a day old rice.
In a large wok or a pressure cooker add the oil and the Cumin & Mustard seeds.
Let it splutter.
Add the Chana daal and cook for a couple of minutes.
Add the Onions and fry till golden brown.
Add the Curry Leaves.
Add the Tomatoes and Green Chilies and fry till soft and start’s to leave oil.
Add the Ginger and Garlic paste and fry till the raw smell is gone.


Add the chopped Zucchini and Carrots.
Mix well.
Add the washed Toor Daal and Sambar Powder and mix well.
Add the remaining spices
Add 1 cup of Vegetable Stock
Add 2 cups of Water and Salt
Bring the mixture to boil. – (At this point if you are using a pressure cooker close the lid before the mixture comes to a boil and let it cook for 2 whistles).
If you are NOT using a pressure cooker it will take a much longer time.
I did not use a pressure cooker, as I wanted my daal to be visible and not crushed.
However this could take close to an hour to cook.
Once the daal pieces are soft you are done.
Make sure you dry the mixture to your desired consistency.
Add the cooked rice with Ghee.
Mix well and serve with Papad.

Happy Cooking ☺

Here is a good link on how to make Sambar powder if necessary: http://www.wikihow.com/Make-Sambar-Powder

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Ganji (Kanji – Rice Porridge)

So this is a lot like Khichidi (wet Khichidi) a mix of rice and dal. It’s easy to digest and can be made spicy or not based on your individual preference.


2 tbs Oil
1/4 tsp Cumin Seeds
2-3 Bay Leaves
3 Cloves
4-6 Peppercorns
1 Cinnamon Stick
1/2 an Onion chopped (you can use a whole)
1-2 Tomatoes chopped
2 Green Chilies
1 cup Minced Meat (Optional)
1/2 tsp Ginger and Garlic Paste (if you are using meat add 1 tsp)
1 cup Rice
1/2 cup Moong Dal (Golden Gram Lentil)
1/4 tsp of Red Chili Powder
1/4 tsp of Turmeric Powder
1/4 tsp of Cumin Powder
1/4 tsp of Coriander Powder
5-6 cups of Water
Salt to taste
1 tbs of Lemon Juice
A pinch of Kasoori Methi (Fenugreek Leaves)
Mint leaves and Cilantro leaves for Garnish



In a Pressure Cooker add the Oil, Cumin Seeds, Bay Leaves, Peppercorn, Cloves and the Cinnamon Stick.
Once the seeds start sputtering add the chopped Onions fry till Golden brown.
Add the chopped tomatoes and cook till they become soft.
Add the Green Chilies and Ginger, Garlic paste.
Cook for a minute.
Add the meat now if using and let it cook for a few minutes.
Add the rice and dal and mix well.
Add the spices (Red Chili, Turmeric, Cumin and Coriander powder).
Cook for a few minute while stirring as you don’t want the rice to get stuck on the bottom.
Add 3 cups of water and salt.
Close the pressure cooker lid and cook on high for 3 whistles.
Lower the flame to low and set aside for 5-10 minutes.
Turn off flame and let the steam escape on its own.
When you open the pressure cooker lid the rice dal mix will be done.


Mix it will to make it pasty.
Add another 2-3 cups of water as per your desire.
Extra salt.
Crush the Kasoori Methi in your palms and add it.
Add the lemon juice.
Mix well and bring to boil.
Garnish with Mint leaves and Cilantro leaves.
Serve hot in a bowl with side item.

I like to add a spoon of Mint Chutney to my dish before eating as it gives it a nice kick in flavor. I find it too bland without it.

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Mixed Vegetable with Egg – Thai Fried Rice.



2 cups of white rice – a couple of days old works best.
½ a cup of Mixed Vegetables – if frozen – defrost in Microwave.
1 stalk of Green Onions
½ an Onion
1 tbs Kikkoman Soy Sauce
1 tbs Golden Mountain Seasoning Sauce (Fish sauce is generally used to make Thai Fried Rice. Those (like me) who don’t like fish sauce – Golden Mountain Seasoning Sauce is a great substitute – Tuong Gia Vi, can be found at your local Asian market).
1 tbs Huy Fong Sriracha Hot Chili Sauce – this can be reduced as per your taste. I like my food spicy.
1 tbs of Ginger and Garlic paste
1 tbs Olive Oil
2 Large Eggs
¼ tsp Black Pepper
¼ tsp of Red Chili powder
Salt to taste

Heat a non-stick wok with the Olive oil
Add chopped onions
Fry till opaque
Add the Ginger/Garlic paste
Add the Mixed vegetables
Let it stir-fry for a few minutes
Add the Hot sauce, Black Pepper, Red Chili powder, Soy Sauce and Seasoning Sauce and let it fry for a few minutes.
Add two eggs to the side as shown in the picture.

Make sure to push the vegetables to the side and then break the eggs and slowly mix the vegetables little by little into the egg.

Let it scramble for a minute

Add the cooked white rice
Add the Green Onions.

Mix well.

Serve Hot.

Happy Eating ☺

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