Sanoli's Kitchen: Rice
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Monday, December 1, 2014


After a long gap, today I come here with a super delicious Bengali delicacy "Macher Polao" (fish in rice), which I made with Rohu, a fish of sweet water. I told earlier also, 'Bengali meal is incomplete without fish'. In this cuisine, you can get variety of fingerlicking good fish dishes. Rohu Rice is delicately cooked with basmati rice, rohu fish and spices, which is ever yummilicious and mouthwatery, just tryout and relish! 


400 gm Rohu Fish / Rui Mach (cleaned, washed and cut into 4 pieces)
1&1/2 Cup Basmati Rice (washed and soaked in water for 30 minutes)
1 Bay Leaf
1 tsp Ginger Paste
1 tsp Red Chilli Paste (or as desired)
3/4 Cup Thinly Sliced Onion
3 Pods of Garlic (finely chopped)
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
(Dry Roasted & Pounded Spice Mixture of green cardamom, cinnamon, nutmeg, mace, clove, caraway seeds & white pepper)
4-5 tsp Clarified Butter (ghee)
Salt to taste
Cashewnuts & Raisins As Required
2 tsp Sugar
2&1/2 Cup Warm Water
Oil for Deep Frying


Wash rice and soak it in water for 30 minutes.
Marinate fish with salt and turmeric powder for 15-20 minutes. Deep fry fish pieces and keep those aside.
Heat 2 tsp clarified butter (ghee) in a deep frying pan. Add chopped garlic, saute for 20 seconds, then add sliced onion. Fry till onion turns into golden brown.
Add bay leaf, chilli paste, ginger paste and 1/4 tsp garam masala powder; saute for 2 minutes on medium low heat. Mix fried fish pieces into this spice mixture and fry for another 2-3 minutes, remove from pan and set aside.

Add remaining 2 tsp clarified butter (ghee) in the same pan. Add 1/4 tsp garam masala powder, turmeric powder, cashewnuts, raisins, rice and salt in it. Fry for 2-3 minutes on low heat.
Add warm water in it and give a nice stir. Higher the flame till it starts to boil. Simmer the stove, cover and cook exactly for 15 minutes.

Switch off the heat now. Arrange fried fish pieces, sugar and onion mixture on the top. Cover it for another 10 minutes.
Serve warm with any curry or raita. 
Enjoy this lucious essence of Bengal, "Macher polao" (Rohu Rice)!!!

Wednesday, June 18, 2014


This is one of the filling and tasty rice dish which I experimented for this month's Shhhhh...Cooking Secretly Challenge started by Priya Suresh akka from Priya's Versatile Recipes. My partner for this month is Manjula Kanted from Desi Fiesta, who suggested my secret ingredients which were Cabbage and Cinnamon. Here, I used both of them to make this delicious rice dish in South Indian style. Cabbage Rice is a quick-fix main coarse dish or a filling lunch box recipe. Cinnamon added some extra flavour to it. A great variation of rice dish for those who don't like to eat cabbage. This dish is for them, who need to quickly cook healthy food, pack for the lunch and move on with our work. 


2&1/2 Cups Cooked Basmati Rice / Leftover Rice
2&1/2 Cups Shredded Cabbage
1 Medium Onion (Thinly Sliced)
1&1/2 tsp Grated Garlic
2 tbsp Peanuts
1 tsp Cumin Seeds
1/2 tsp Mustard Seeds
A Pinch of Asafoetida
2 Green Chillies, Cut into Slits
1 tsp Coriander Powder
1/4 tsp Cinnamon Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
8-10 Curry Leaves
2 tsp Lemon Juice
3 tbsp Oil
Salt to taste


In a pan or wok, heat 3 tbsp oil and add cumin seeds, mustard seeds, asafoetida. Let cumin seeds and mustards seeds crackle. Now add peanuts and fry for a minute. Add grated garlic and curry leaves. Saute till it turns light brown in colour. 
Add sliced onion and fry till it gets translucent. Add cabbage and salt in it, mix well. Now add all the dry spice powder in it. Stir again. Cover and cook on medium heat for 4 minutes. Keep stirring occassionally. Cabbage should be soft and crunchy.
Pour cooked rice in it. Fold well. Cover and cook for another 3-4 minutes on medium low heat., so that everything incorporate very well with rice. 

Finally sprinkle lemon juice on the top, give a nice stir and remove it from the heat now.
Serve as a main dish with a bowl of curd or raita...Enjoy!!!

Monday, February 3, 2014


This is a quick and healthy rice dish, very well goes for lunch box too. Some days, I really don't have any mood to cook anything elaborately, just have this healthy rice simply with curd. It contains lots of calcium.Trust me, it is very delicious!


¾ Cup Basmati Rice
2 Cups Medium Sized Broccoli Florets
½ Cup Fresh Green Peas
2 tbsp Grated Coconut
2 tsp Grated Ginger
1 tsp Finely Chopped Green Chili
Few Curry Leaves (optional)
2 tsp Bengal Gram (chana dal)
2 tsp Urad Dal
½ tsp Mustard Seeds
2 tbsp Chopped Coriander Leaves
2 tbsp Olive Oil
1 tbsp Fresh Lemon Juice
Salt to taste


Wash rice nicely. Soak the rice in water for 30 minutes. Drain water completely and set it aside.
Heat a tbsp of olive oil in a pan or wok. Add ginger, green chili and few curry leaves in it. Sauté for 30 seconds. Then add broccoli florets, green peas and salt in it. Fold well. Cover and cook for 2 minutes on medium flame.
Mix grated coconut with it. Saute for 2- minutes, till coconut turns into slightly golden brown, but the vibrant colour of broccoli should not leave. Remove the broccoli coconut mixture from the heat now and set aside.
Heat another tbsp of olive oil in the same pan and splutter the mustard seeds. Add chana dal, urad dal in it. Saute till dal turns into golden. Add rice and little salt in it. Fry for 3 minutes.
Add 1&1/2 cup warm water in it. Mix nicely. When it starts to boil add broccoli-peas mixture and sugar in it. Give a nice stir. Cover, lower the heat and cook for 15 minutes exactly. Turn off the heat now. Open the lid and add coriander leaves and lemon juice. Shake well.

Delicious and healthy broccoli rice is ready to serve. I loved to have it with simple yogurt, you may serve it with any curry too.

Friday, January 3, 2014


One of my favorite food is vegetable rice or vegetable pulao. There are so many different styles to make and customise vegetable rice, i.e. vegetable pulao, vegetable biryani or vegetable fried rice. But I have tried my own variations over the years too. This rice dish is simple, flavorful and have a good amount of vegetables. A medley of veggies add colour and flavor to this spicy rice dish. Here is my simple vegetable rice recipe...


3 Cups Basmati Rice (or any aromatic rice
Some Whole Garam Masala
2 tbsp Clarified Butter (ghee)
Whole Garam Masala
(2-3 Bay Leaves, 2" Cinnamon Sticks, 3 Black Cardamoms, 6 Cloves, 8 Pepper Corns)
6 Cups Water
1 tsp Cumin Seeds
1 Cup
1 Cup Roughly Chopped Carrot
1 tbsp Julienne Ginger
3-4 Chopped Green Chillies (as per taste)
1 Cup Chopped Green Beans
2/3 Cup Sweet Corn (frozen)
2/3 Cup Green Peas (frozen)
3-4 tbsp Oil
Salt to taste


Wash rice 4 to 5 times and soak in water for 30 minutes. Drain excess water completely now and set it aside.
Heat 6 cups water in a deep pan or wok. Add rice in it and give a nice stir. Let it start to boil. Adjust heat into medium. At this time add 2 tbsp clarified butter, whole garam masala and salt. Give a stir once again.
Put the lid on and cook it for just 15 minutes on medium low heat. Remove from heat now. Open the lid, rice is now tender but each and every grain is seperated, not sticky.

In another pan or kadai, Add cumin seeds, ginger, green chillies in it. Saute for 40 seconds. Mix chopped carrot in it. Fry for another 2 minutes. Add green beans, sweet corn and peas in it.
Sprinkle little salt on it, fold well. Cover and cook for 4-5 minutes.
Now this vegetables are tender. Pour this sauteed vegetables onto cooked rice. Mix with a fork, so that everything incorporated very well. Cover the lip again and keep it as it is for 5 minutes.
Open the lid and serve warm vegetable rice with any spicy curry or simply with yogurt or raita. It is simple but delicious!

TIPS: Addition of clarified butter (ghee) keeps each grain of rice
Sending to: Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Monday, December 30, 2013


The banana tree is one of those few species where each part is used in some way, be it the leaves which are used for eating food or wrapping food, the fruit which is eaten in the form of raw or ripe, the flower or stem which is also consumed. The stem is cooked in various ways in South Indian Cuisine and in West Bengal. It is rich in fiber and helps in weight loss. It also helps prevent high blood pressure and maintain fluid balance within the body. It is used prevent and treat kidney stones. 'Thor' is tender inner part of 'Banana Plant'. Plantain stem or banana pith or thor is a very popular ingredient in Bengali vegetarian cuisine. In my childhood days, oftenly seen this recipe was made by my Grand Ma. This is an extremely delicious dish. Chopping 'thor' is treaky and really time consuming task. My Ma used to make 'Thor Chenchki' or 'Thor Ghonto', I relished those recipes, but this one is a very special and toothsome dish which I love the most.


1 ft Long Banana Pith / Stem (Thor)
1/2 Cup Gobindo Bhog Rice / Kalo Jeera Rice / Basmati Rice
1 Cup Warm Water
1/2 tsp Cumin Seeds
1 Whole Dried Red Chilli
Whole Garam Masala (1" Cinnamon, 2 Cloves)
1 Bay Leaf
3/4 tsp Ginger Paste
1/2 tsp Cumin Paste
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder (as per taste)
1/2 tsp Cumin Seeds (paste)
1/2 tsp Coriander Powder
Few Cashew Nuts
Few Raisins
2 tbsp Clarified Butter (ghee)
1 tbsp Oil
Sugar to taste
Salt to taste


Wash and clean banana stem nicely. Chop it finely or in very tiny cubes and soak it in water. Mix turmeric powder and little salt with it (otherwise they will turn black like chopped potatoes) and set it aside for 30  minutes.
Wash rice nicely. Heat 1 tsp clarified butter in a pan. Add rice, fry slowly for 2-3 minutes and keep it aside.
Add oil and remaining clarified butter in the same pan / wok. Slowly fry cashew nuts and raisins, remove from oil and set it aside.
On the same pan / wok, add cumin seeds, bay leaves, whole dried red chili and garam masala. Saute for few seconds. Add ginger and cumin paste, lower the heat now and keep stirring for a minute or two.
Drain water completely from banana stem by squeezing it nicely and add it to the pan/wok. Cook it in low heat till the water completely evaporates.
Now add fried rice, cashew nuts, raisins and 1 cup warm water in it. Fold well and cook till rice is tender. (Finally, rice and banana pith need to look seperate from each other)

Serve warm with plain steamed rice. Enjoy this toothsome Bengali delicacy.
Sending to:  Lets cook Christmas party food Favorite Recipes: Christmas Recipes 2013 Let's cook for Christmas event "Eat Vegetables Stay Healthy" &  JUSTEAT
Sending to: Cook with Comfort EventHoliday Recipes ~ 3rd Blog Anniversary Event

Wednesday, November 20, 2013


A very traditional, popular and quick rice dish is Peas Pulav. This tasty, delightful, little spicy one pot meal goes well for lunch box or picnic which can be made within 20 minutes. You may have it in any lazy day or when you think for Basmati rice, it is a great delicious option for that. Can be served with any tomato based gravy or raita or simply with curd.......its always superb!


2 Cups Basmati Rice
1 Cup Green Peas
2 Bay Leaves
1/2 tsp Caraway Seeds
1/2 tsp Cumin Seeds
1/2 tsp Turmeric Powder
2 tbsp Coriander Powder
1 tsp Garam Masala Powder
2 Onions, Cut into thin slices
6-8 Green Chillies (according to taste)
2" Ginger
2 tbsp Oil
1 tbsp Clarified Butter (ghee)
Salt to taste


Wash rice nicely. Soak it in water for 30 minutes. Drain water completely and set it aside.
Dry grind green chillies and ginger in mortar and pestle.
Heat oil in a large pan. Add bay leaves, cumin seeds, caraway seeds in it. Saute for few seconds. Mix sliced onions in it and fry till onion turns into golden brown. Add turmeric powder, fry for a minute. Add pounded green chillies and ginger in it, saute for a minute till raw smell of spices disappear.
Add coriander powder and garam masala in it. Mix well. At this time, add soaked rice in it and fry for 3 minutes on medium heat.
Pour 4 cups of warm water, peas, clarified butter and salt in it and fold well. When water starts to boil, cover with a lid and lower the heat now. Cook for 15 minutes. Switch off the heat now. Open lid after 6-8 minutes.

A nice aromatic peas pulao is now ready to serve.

Wednesday, September 18, 2013


Durga Puja offers a culinary feast. Very simple ingredients are used here, this is also one of the best kept secrets, bhoger khichuri has a distinct flavour.Khichudi is an essential partof the spread offered to Devi Durga. Apart from that luchi (puffed pooris) or pulao can be given as bhog too. Here is a delectable khichuri recipe which we, Bengalis offer to Ma Durga as a 'bhog'.

1 Cup Gobindo bhog/ kalo jeera/ basmati rice
1&1/4 Cups of Moong Dal (Split green gram lentils)
1/3 Cup Green Peas (I used frozen)
6 Florets of Cauliflower
2 Potatoes (peeled and cut into halves)
2-3 tbsps Clarified Butter (ghee)
1-2 Bay Leaves
1 Dried Red Chillies
1/2 tsp Cumin Seeds
Garam Masala Crushed (1" Cinnamon, 3 Green Cardamoms & 3-4 Cloves)
1-2 Green Chilles (cut in slits)
3/4 tsp Minced Ginger
1/2 tsp Kashmiri Red Chilli Powder
1/2 tsp Turmeric powder
1 tsp Sugar
Salt to taste

In a wok, dry roast moong dal. After few seconds, you will get a nice aroma of bhuni/roasting dal. Its colour will change to brown. Turn off heat. Pour some water over it. Drain water completely and keep the moong dal seperate. Wash the rice under running water and keep it aside.

Heat clarified butter in a pressure panor kadai. Add minced ginger in it. Saute for few seconds, add cumin seeds and let it change its colour a little. Now add dried red chilli and bay leaf, again saute for few more seconds. Mix crushed garam masala and green chillies in it, a nice aroma comes out. 

Now add potato and cauliflower in it. Saute for 3-4 minutes on medium heat.

Pour 1/2 Cup warm water and spread the dal in it. 

When dal started to boil, add rice and green peas in it. 

Add kashmiri red chilli powder, salt, sugar and turmeric powder in it. Fold nicely for 2-3 minutes or till everything incorporated very well.

Add 3&1/2 Cups of water in it. Let it come to boil. 

Close the lid of pressure cooker and pressure cook in low till you get one whistle. Switch off the heat now, let it rest in stream for few minutes. If dal is not cooked fully, add 1/2 cup of water and cook for another 7-8 minutes on low heat.

Khichuri bhog is ready. Serve infront of Ma Durga with five kinds of fried vegetables, Rice Kheer or Chaler payesh and Tomato Date chutney. Enjoy this simple but super scumptious meal.

NOTES: Do not use any onions and garlic, since Bengali customs consider these ingredients to be non vegetarian. 
It is not custom, but if you wish, may add tomato in it to enhance the flavour and taste.

Tuesday, August 27, 2013


May lord Krishna
Show you the way in your life
As he has shown the way to
Arjuna in kurukshetra
May lord Krishna bless you on your way.


I am very happy to take part of this interesting SNC event. A great going event started and organished by our sweet friend Divya Pramil from YOU TOO CAN COOK - INDIAN FOOD RECIPES. This is a monthly event where two teams, Southern and Northern team have to challenge each other with their authentic and regional dishes.
This month North team got a challenge to prepare Paasi Paruppu Payasam / Moong Dal Kheer from Divya Pramil and South team is challenged with Kesar Pista Kulfi by Shruti.
'Paruppu Payasam' is an easy payasam of specially Tamil Nadu, which is made with moong dal or chana dal. Here I added raw rice to it, that is purely optional. It is a jaggery based sweet. Getting the right consistency is difficult part, as it should not be too thick nor too runny. Milk adds richness and enhances the taste. Thanks Divya for this delicious kheer, we relished your recipe dear.

100 gm / 1 Cup Split Green Gram Lentil (yellow moong dal)
25 gm / ½ Cup Raw Rice (pacharisi)
250 gms  Jaggery / Achu Vellam
10-15 Cashew Nuts (slitted)
5-6 Almonds (chopped)
1 tbsp Raisins
4 Pods Cardamom
2 tbsp Grated Coconut
1 Cup Milk
2 tbsp Clarified Butter / Ghee

Wash moong dal and raw rice in water and set aside.

Grind grated coconut and cardamom pods. Keep it aside.

In a pressure cooker add moong dal and raw rice with 300 ml water. Pressure cook for 10 minutes on low heat. Open the lid after the pressure drops.  Mash well the cooked dal and rice.

Pour milk in it.

Mix well and place the pan on heat again. Cook for several minutes on low heat. This consistency is very perfect, so extra water in not necessary here. (But if you think your dal is thick even after adding milk, add little water in it)

Pour jiggery in it and stir nicely. Check the sweetness, add more jaggery if necessary. 

Add coconut – cardamom powder here, keep stirring for another 2 minutes on medium heat.

In another pan / tadka pan, add clarified butter (ghee). When it starts to melt, add cashew nuts, almonds and raisins. Fry for 2 minutes on minimam heat, don't fry on high heat, nuts will burn quickly.

Add nuts as well as clarified butter in payasam. Fold nicely and remove from heat. (when it will cool down, the payasam will be thicken. If so, add little more milk or water and re-heat a little and stir well)

Garnish with few nuts and raisins on the top. Serve as a mouth watery dessert. 
Sending to Divya's "SNC Challenge"