Meethe Chawal (Sweet Pulao Recipe)

Meethe Chawal or the sweet pulao is considered one of the most auspicious dishes in Punjabi Cuisine. Desserts made with rice are popular in Punjabi to name few – Kheer, Phirni and this unusual version of savory rice is a specialty prepared on certain festive occasions. Considered a good omen, to combine yellow rice with sugar and serve it as a sacred offering to the deity of the family. Enriched with the aroma and color of saffron and cardamom, this sweet pulao is the fitting end to a conventional Punjabi meal. The earthy taste of whole spices and the sweetness of saffron make this sweet pulao a perfect melody of flavors. Don’t forget to garnish Meethe Chawal with a generous amount of almonds and pistachios before serving. 

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Meethe Chawal

Indian Desserts | January 10, 2017 By

How to Make Leftover Chicken Biryani

Who doesn’t love a good, delicious homemade Chicken Biryani for lunch? But many of us fear the grisly Biryani making process, which is a test of one’s patience and perseverance. I’m the kind of person who is always in need of the cheat recipes for the lazy days. Whether it is my 30-Minute Butter Chicken Recipe or Leftover Chicken Biryani both comes handy on days when I am in no mood to spend hours in the kitchen. Such recipes are a great way to restate the leftovers from the previous day sitting in the fridge. So I’m super happy to be bringing this leftover chicken biryani recipe to you. From scratch, quick and easy, and loaded with bursting real biryani like character . All that you can achieve in less than an hour. Trust me on this!!

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Who doesn't love a good, delicious homemade Chicken Biryani for lunch? Learn how to make biryani with leftover chicken curry in few minutes.

Dinner, Indian Main Course, Lunch | November 2, 2016 By

Chana Dal Pulao Recipe

At this moment in time, I’m happily married to the man of my dreams — who with much love prepared for me Chana Dal Pulao on a lazy, Sunday afternoon. A conventional Punjabi Recipe, simple and flavoursome. Post a long vacation in Singapore, he offered to make me lunch, about five years after we got married. I was taken aback by surprise. The man who only enters kitchen trailing the aroma of good food, talking about cooking lunch. To many of you, it may sound no out of the box story. But for a woman who waited from the first day of marriage for this moment, it was surely an exceptional day. And around then is when he, cheerful and enthusiastic than ever, walked through the kitchen door. I was already on cloud nine. There were butterflies in my stomach like I had on the day of our first date. But that was not the end of panic and pangs. For someone, who never stirred even a pot of milk, cooking main-course meal seems like an uphill task. 

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Chana Dal Pulao is a traditional Punjabi Cuisine Recipe. So simple to make and 100% gluten-free.

Indian Main Course, Lunch | September 1, 2016 By

Desi Health Bites – Methi Brown Rice Pulao

 Methi Brown Rice Pulao is an ideal combination of delicate flavors packed with nutritional benefits. Fresh fenugreek leaves sautéed with brown basmati rice and then cooked till aroma of the cooking rice fills up the kitchen with an inviting aroma. The pulao has a pungent hint of fenugreek, earthy aroma of spices and sour taste of curd, with each spoonful of pulao a medley of rare sapor is created in the palate. The hot steaming Handi full of Methi Brown Rice Pulao is accompanied by a chilled bowl of onion and tomato raita to balance the heat quotient on the table.

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Brown-2BRice-2BMethi-2BPulao

Indian Main Course, Lunch | March 20, 2015 By

Mediterranean Brown Rice Pilaf

The past month was a busy one, it had a terrific start with IFBM2014 and the whole month was full of surprises, we completed our two year mark in Bangalore and suddenly when today I checked my calendar to my surprise we have already reached middle of the year, it feels as if we barely started in this New Year in January, somebody rightly said time just flies by. September is a special month for me not only it’s my birthday month but also lot of my dear friends and family members have birthday this month, so that means more celebration and more get together. And by the time hangover of September parties end festive preparations will begin at full swing for Diwali. 
 
 
As usual the weekend was super busy, we hosted two parties consecutively, which were pending from a long time, thankfully both the days it was lunch plan so I had enough time at night to clean the mess and plan for the next day. Though I love cooking for friends and family especially sharing a meal with loved ones and catching up with each other’s busy lives. 
 
 
 
After too much cooking and indulgence for continuous two days yesterday night I planned for a humble meal a simple pilaf with dollops of fresh yoghurt and green salad, we both filled our plates with pilaf on top with drizzle of yoghurt and salad on side and enjoyed our favorite television shows after a long time. Momo was also quite for a change, as last two days he was busy meeting new friends and entertaining guests, we signed off to bed early with a hope that coming week will be less demanding though I could see exactly opposite of that. 
 
Here is my first post on the first day of September - Mediterranean Brown Rice Pilaf
 
Recipe: Mediterranean Brown Rice Pilaf
Yield: Serves 4
Ingredients:
2 Cup long grain brown rice
1 onion, finely chopped
1 carrot, finely chopped
1 pinch saffron, steeped in 1/4 cup hot but not boiling water
2 1/2 cups vegetable stock
1 bay leaf
2 green cardamom pod, crushed
1 star anise
1/2 cup peas, fresh or frozen
1/4 cup golden raisins
1 thumb size stick of cinnamon
1/4 cup almond, chopped
1 tsp red chilli powder
1 tsp turmeric powder
Salt, as per taste
2 tbsp olive oil
To garnish:
Chopped coriander
A fistful of pomegranate seeds
Method:
Heat olive oil in a heavy bottomed saucepan over medium heat.
Add bay leaf, cardamom, star anise and cinnamon stick. Let it heat until aroma of spices is released.
Stir in the onion and saute until translucent and aromatic but not browned. Now add chopped carrot and saute for another 2 – 3 minutes or until you smell the aroma of nuts.
Add the rice and sauté the rice for a few minutes until it is translucent around the edges.
Add the saffron and its water, the stock, raisins, peas, salt, turmeric and chilli powder. Increase the heat and bring to a boil.
Bring the dish to a simmer. Then turn the heat to medium, cook until all  the water is been absorbed by the rice.
While the pilaf is cooking, toast the nuts until golden brown. Once done, set aside to cool.
Check the rice to see that all of the water has been absorbed and that the rice is cooked through and tender.
Once the rice is done, cover with a tight fitting lid and let the dish rest for at least 10 to 20 minutes.
To serve the dish, fluff the rice with fork and garnish with freshly chopped cilantro, toasted nuts and pomegranate seeds.
Serve hot with chilled yoghurt and salad.
 

Mediterranean_Brown_Rice_Pilaf

Indian Main Course, Lunch | September 1, 2014 By

Dal Khichdi Recipe (Indian Style Lentil & Rice Casserole)

Dal Khichdi is our very own Indian style lentil and rice casserole dish, a one pot ultimate comfort food. Monsoon is finally creeping into daily routine with little turbulence here and there. The couple of rain showers already caught me off guard while coming back from the market. The hot and dry summer seems to be a story of the past, all I could foresee is humid and gloomy afternoons. But that’s the beauty of living in a country with diverse seasonal moods. It is fascinating to enjoy different whether temperaments within the same  geographical boundaries throughout the year. The continuous downpour throughout the day restricted my early morning town walks to the local flea markets. So for a while the daily meal menu is sustaining on limited supply of vegetables which are either easily accessible or brought home by the helpful man friday. In small towns the custom of home delivery or online grocery shopping is still a thing of future. Initially we sighed, and complained about the newly adapted countryside lifestyle especially during the time like this, when visiting nearby vegetable vendor is an uphill task of crossing a muddy swamp like pathway. 

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Dal Khichdi Recipe

Indian Main Course, Lunch | May 25, 2013 By

Mint Chicken Biryani Recipe

Mint Chicken Biryani is a variant of Kachhi Biryani with a freshness of mint and coriander to it, enriched with flavors of whole spices, marinated chicken and green chutney, this Biryani is a medley of different tastes. Over the years I have learnt Biryani making is an art itself and sheer test of one’s patience and skills in the kitchen, after trying out different recipes from cookbooks, internet, blogs I could not get one foolproof recipe which will satiate my taste buds, though during all these Biryani trials “he” thoroughly enjoyed each one of them. 

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Mint Chicken Biryani Recipe

Indian Main Course, Lunch | January 26, 2013 By


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