parts of the country. January is also the time for our very own Thanksgiving; a time to thank our farmers
and all the hard work they put in throughout the year. Here is a collection of some feel-good warm-in the tummy.
rice recipes to try out!
Recipes by: Sunayana Gupta
Garlic Sweet Corn N Bean Rice
Ingredients
3 cups boiled rice
100g french beans
100g sweet corn
3 cloves garlic, chopped
1 small onion, sliced
1 tsp cumin seeds
1 inch stick cinnamon
1/2 tsp garam masala powder
2 tsp oil
Salt to taste
Method Boil the sweet corn in sufficient water. Strain away the excess water and keep it aside. Cut the French beans into 1-inch pieces. Keep aside. Heat the oil in a pan. Add cumin seeds & cinnamon stick. When they crackle, add garlic and
onion. Fry till it turns pink. Add beans and sauté it for 2-3 minutes or till they get cooked and turn tender. To this, add boiled sweet corn, rice, garam masala, salt and sauté for a minute or two on
medium to high flame. Remove from heat. Serve hot.
Paneer & Green Peas Pulav
Ingredients
2 cups Basmati rice
200g fresh paneer
2 cups green peas
1 medium onion, sliced
1 tsp ginger garlic paste
2-3 green chilly
2 bay leaves
2 black cardamoms
5-8 black peppercorns
1 ½ tsp cumin seeds
½ tsp garam masala powder
1 tsp coriander powder
½ tsp red chili powder
Salt to taste
2 ½ cups water (For pressure cooking)
3-4 tsp oil
Method
• Wash and soak rice in sufficient water for half an hour. Strain away the excess water and keep aside.
• Cut paneer into 1-inch pieces. Now, heat the oil in a pressure cooker and shallow fry paneer till golden.
Transfer it on to a plate. In the same oil, add cumin seeds, bay leaves, black peppercorns, and black
cardamom and allow it to crackle.
• To this, add green chilli, sliced onion & fry until they start to brown.
• Add ginger garlic paste, garam masala, coriander and red chilli powder. Sauté until the masala leaves oil.
• Add soaked rice and give a good mix. Sauté for 2 minutes so that all the flavours blend in together.
• Now add water, salt, green peas and pressure cook for 2-3 whistles or till the peas are cooked well.
Remove from flame.
• When the pressure settles, open the lid. Mix in the golden paneer pieces and serve.
Persian Dill Pilaf
Ingredients
2 cups dill leaves, chopped
4 cups boiled rice
4-5 garlic, chopped
1 medium onion, sliced
½ tsp green chilli paste
1 tsp ginger, grated
1 tsp cumin seeds
2-inch stick cinnamon
5-8 black peppercorns
2 black cardamoms
Salt to taste
3-4 tsp olive oil
Fried onion, to garnish
Method
• Heat oil in a pan. Add cinnamon stick, cumin seeds, black peppercorns, and black cardamom and allow
sizzling.
• Now add onion and garlic and sauté till they attain a golden colour.
• To this, add grated ginger, green chilli paste and sauté for a minute. Add rice, chopped dill and cook for
2-3 minutes. Season with salt and give a gentle mix.
• Remove from heat and transfer to a rice plate. Garnish with golden fried onions & serve.
Bengali Style Vegetable Khichdi
Ingredients
1 cup Basmati rice
½ cup split & husked moong dal
1-inch stick cinnamon
2 black cardamoms
2 bay leaves
1 tsp cumin seeds
4-5 cloves
2 dry red chillies
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp coriander powder
½ tsp sugar
Salt to taste
3-5 tsp ghee
5-6 cups water
2 cups mixed vegetables (Carrot, green peas, cauliflower, eggplant, potato etc.)
Freshly chopped coriander, to garnish
Method
• Soak dal & rice in sufficient water for 2 hours. Rinse off the excess water and keep it aside.
• Heat ghee in a pressure cooker. Add cumin seeds, bay leaf, cinnamon, black cardamom, dry red chilli
and allow it to crackle. Now, add the dal, rice and chopped vegetables. Sauté for 2 minutes.
• Add water, turmeric powder, red chilli powder, salt, sugar, coriander and pressure cook for 4-5
whistles. Remove from heat.
• Garnish with freshly chopped coriander and serve with dahi, papad & achaar