Category Archives: Rice Entrees

Methi Cauliflower Rice


This simple, flavorful Biryani style rice is super easy to make and great for a hurried weekday lunch or dinner. Of course, this recipe came about while I was trying to finish up some fresh methi leaves and cauliflower that was lying in my refrigerator!


 You will need:
1/2 to 1 cup Fresh Methi or Fenugreek leaves – This is optional, but the methi adds a very wonderful flavor to the rice; Wash and chop
Rice – 2 cups (I used Sona masoori, you may use Basmati too)
2 medium sized Onions – Peel, Wash and Chop
3 to 4 green chillies – Slit or coarsely mash in a mortar and pestle
Garlic – 3; Peel and mash roughly
1 Tomato – Wash and Chop into cubes
Cauliflower – 1.2 head; Break into florets, wash and blanch in hot water; Drain and keep aside
Salt to taste
3 tbsp Oil

Dry Powders:
1 tsp Turmeric Powder
1 tsp Red Chilli/Dhaniya Powder or Curry Powder
1 tsp Dhaniya powder or Coriander powder
1/2 tsp – Garam Masala (I used a homemade powder of roasted cinnamon, cloves, elaichi and mace)
1 tsp Pav bhaji masala

1. Wash the rice and cook in an electric cooker. I use the ratio 1 cup Rice to 2.5 Cups water for Sona Masoori Rice or 1 cup Rice to 1.5 cups water for Basmati Rice. While the rice is cooking you can prep all the other ingredients.
2. In a saucepan, bring 4 cups water to boil. Break the cauliflower into medium sized florets, wash and put it into the saucepan with boiling water. Add about 1 tsp salt to this water. Cover with a lid for about 5 mins. Drain. Keep aside.
3. Chop the onions, tomatoes, crush the garlic and green chillies and keep aside. Wash the methi leaves and chop and keep aside.
4. In a pan, heat 3 tbsp Oil. Add a small piece of cinnamon, 2 to 3 cloves, bay leaf and saute. Add the chopped onions, garlic, methi leaves and green chilli and fry until the onions are golden brown.

5. Add the chopped tomatoes, the dry powders and 1/2 tsp salt and saute until the tomatoes are mushy and the mixture is oily. At this point add the garam masala powder and mix well.

6. Add the blanched cauliflower and mix well. Add about 1/2 cup water close with a lid and cook for about 5 minutes until all the water evaporates.

7. Add the cooked rice at this point, salt to taste and 1/2 tsp garam masala powder. Mix well. Then add the pav bhaji masala powder and mix well.

8. You can add 1 tsp ghee at this point for flavor. Garnish with chopped cilantro and serve hot.



Hope you enjoyed this recipe!! Thanks for stopping by.





“Chitranna” is the Kannada term for “Mixed Rice”. Typically every home in Karnataka makes some variety of Chitranna. Of course, our home was no exception. I loved eating lemon rice or lemon chitranna and can still say that it is one of my favorite rice dishes. Simple, tasty and a no fuss recipe. Many roadside restaurants in Karnataka serve some form of Chitranna on their menu on a daily basis. I have some random memories associated with most dishes. One time, I had made a trekking trip to “Ramnagaram” a small town on the outskirts of Bangalore on the way to Mysore. Just before we did some rock climbing and trekking our group stopped at this roadside little restaurant to grab a quick bite. On the menu was tasty Chitranna served with some spicy coconut chutney. For some reason, that balmy day, the lemony chitranna and spicy chutney is still fresh in my mind!!
Today from the Masalamagic kitchen I will share with you two simple Chitranna recipes – Chitranna with Dill leaves (Sabassige soppu chitranna in Kannada) and Tomato Chitranna.

Chitranna with Dill (Sabassige Soppu Chitranna)

You will need:
1 cup cooked rice
1 cup Fresh Dill Leaves – Remove all stalk, wash and chop fine
1 Medium Onion – Chop fine
4 Green Chillies – Slit lengthwise
a few curry leaves
1 tbsp Grated coconut
a few sprigs Cilantro or Coriander leaves chopped
Salt to taste
Juice of 1/2 a lime
2 tbsp Oil for seasoning

For Seasoning:
1 tsp mustard seeds
1 tsp Channa Dal
1 tsp urad dal
1/2 tsp Cumin seeds

1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and the lime juice and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

4. Heat a pan with oil. Season with mustard seeds, cumin seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes).
5. Then add the chopped dill and mix well. Fry for a minute. Then add the grated coconut and chopped coriander/cilantro and mix well. Turn off the stove. Add this mixture to the cooked rice and mix well.

6. Serve hot.DSC_0040-001

Tomato Chitranna

You will need:
1 cup cooked rice
1 Medium Onion – Chop fine
1 Medium Tomato – Chop into fine cubes
4 Green Chillies – Slit lengthwise
a few curry leaves
a few sprigs Cilantro or Coriander leaves chopped
Salt to taste
2 tbsp Oil for seasoning

For Seasoning:
1 tsp mustard seeds
1 tsp Channa Dal
1 tsp urad dal
1/2 tsp Cumin seeds

1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

4. Heat a pan with oil. Season with mustard seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes). Add chopped tomato, turmeric powder and saute for few more minutes until the oil leaves the sides.

5. Add this mixture to the cooked rice and mix well. Check for salt and adjust if needed. Garnish with chopped cilantro/coriander leaves and mix.
6. Serve hot.DSC_0619

Thanks for stopping by 🙂

Bisi Bele Bhaat


Bisi Bele Bhaat (BBB) is a traditional Karnataka dish. “Bisi” in Kannada mean Hot, “Bele” means Dal or Lentils and “Bhaat” mean rice. So this name literally translates to Hot Dal Rice 🙂 And true to its name, this delicious dish is very hot, spicy and a combination of dal, rice and vegetables.
The recipe itself seems tedious, but once you have some of the basics it is a very quick recipe to put together. I love making it in a large batch because this is a crowd pleaser and you can actually not make it in small quantities. Even the smallest measure will give you a recipe that can at least feed 5 people!!

I am posting this recipe because this is the most asked for or sought after recipe from most of my friends. And also I see that people typically search for this recipe a lot online!

Spicy and Hot Bisi Bele Bhaat

Spicy and Hot Bisi Bele Bhaat

The key ingredient for this recipe is the BBB powder. I make my own at home in small batches. The store bought varieties don’t even come close. So if you are making BBB with a store bought powder then do not read any further 🙂 ’cause i guarantee you, no matter what you do it will not taste authentic 🙂 That said, this powder can be made ahead of time and stored to be made whenever you desire to make BBB.

For the powder you will need:
Group 1: To be roasted without oil separately
Channa Dal – 1 cup
Urad dal – 1.5 cups
Dhaniya / Coriander seeds – 1/2 cup
Dry Red Chillies – 2 cups (1 cup Byadgi Chillies, 1 cup Guntur Chillies)

Group 2: To be roasted all together with 1/2 tsp oil
Cinnamon – 2 medium pieces
Cloves – about 6
Elaichi/Cardamom – about 2 (skin removed)
Khus Khus/Poppy Seeds – 1 tsp

Group 3: To be roasted in 1/2 tsp Ghee/Butter
2 stalks Curry leaves
1/2 tsp Methi / Fenugreek seeds
1 tsp Black Pepper
3 tbsp dry coconut (Copra)

Roasted ingredients for BBB powder

Roasted ingredients for BBB powder

1. When roasting ensure that you are roasting on medium heat with constant monitoring and stirring in between. All dals need to be golden brown and not burnt. Burnt dal will change the flavor of the powder.
2. Roast Group 1 without oil. Roast each ingredient separately since urad dal roasts a little faster then channa dal.
3. Roast Group 2 with a little oil. All together.
4. Roast Group 3 with a little ghee.
5. Combine all and cool.
6. In a Mixer or food processor combine all and grind to a smooth powder.

Bisi Bele Bhaat Powder

Bisi Bele Bhaat Powder

For the Bisi Bele Bhaat you will need:
Rice – 2 cups
Toor Dal – 1 cup
Mixed Vegetables – about 2 cups
I use:
1 carrot,
a handful of beans,
1/2 cup green peas,
1 chayote squash (chow chow)
1 drumstick (optional)
1/4 cup fresh peanuts (or raw peanuts)

Mixed Vegetables and Toor Dal

Mixed Vegetables and Toor Dal

To be ground into a coarse paste:
2 large Tomatoes
1 small round tamarind
2 tsp Jaggery
1/2 cup grated fresh coconut
1 tsp Sambar Powder

DSC_0472For Seasoning:
5 tbsp Ghee
5 tbsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
a few curry leaves
Small pearl onions or shallots – 1 cup, peeled or 1 Medium Onion – Chopped

1. Make the Bisi Bele Bhaat powder as mentioned above.
2. Grind all the ingredients mentioned in “to be ground into coarse paste” above. When you grind the paste, rinse the insides of the food processor or mixer jar and save the water.
DSC_0473DSC_04863. Boil the veggies and dal in a pressure cooker with enough water and a pinch of turmeric powder for about 3 whistles and keep aside.

Boiled Veggies

Boiled Veggies

Boiled Toor Dal

Boiled Toor Dal

4. Cook the rice in an electric cooker or pressure cooker. I use the ratio 1 cup : 2.5 cups Rice. Keep aside.
5. In a heavy bottomed pan, heat the oil and ghee. Add hing/asafoetida, mustard seeds and cumin seeds. Allow the mustard seeds to splutter and then add the curry leaves and onions and fry well.

DSC_04786. After the onions are golden brown, add the ground tomato paste  and mix well. Fry until the oil leaves the sides.

DSC_0480DSC_04817. Then add 2 tsp of the Bisi Bele Bhaat powder and mix well.

DSC_04838. Then add the boiled veggies and salt and mix well. Saute for about 5 minutes until well blended.

DSC_0484DSC_04879. Add the saved water from the tomato paste. (from step 2 above)

DSC_048810. Mix well. Add the boiled dal first and then the cooked rice and mix well.

DSC_0489DSC_049011. Add about 5 tsp of Bisi Bele Bhaat powder and any additional salt if needed and mix well.


DSC_050012. Cover with a lid and allow to cook for about 10 minutes on low heat until it all comes together.

12. Serve hot topped with ghee. You may even fry some whole cashews in ghee and top on the bisi bele bhaat.

Delicious and Hot Bisi Bele Bhaat ready to be served!!

Delicious and Hot Bisi Bele Bhaat ready to be served!!

Typically Bisi Bele Bhaat is served with spicy boondi or Potato Chips. Serve hot and enjoy!!

Spicy Masale Bhaat


One of my favorite rice dishes – this Maharashtrian style Masale Bhaat which literally translates to “Masala Rice”. I love how quick and easy this rice dish is to put together, and the blend of vegetables I use in this dish are not typical but yet taste great!
This dish uses Goda Masala – a very Maharashtrian Masala that I was first introduced to back in the early 2000’s by my dear blog friend Anita of “A Mad Tea Party”. She has this great post on making Goda Masala at home. I have made Goda masala at home many a times thanks to her, but now found a really good brand in the store and have stuck to it for the past couple of years! It’s just easier though i do favor the homemade variety anyday 🙂

Yummy Masale Bhaat

Yummy Masale Bhaat

You will need:
1 cup Cluster beans (Gavar, Gorikai, Gorichikudu or Chawlikai) – Washed, and chopped lengthwise
½ cup fresh green peas
1 large Potato – Peel, Wash and Cube
1 large onion – Chopped lengthwise
6 green chillies – Slit lengthwise
1 tsp chopped garlic
½ tsp shredded ginger
½ tsp Turmeric powder (Haldi)
1 tsp Red chilli powder
2 tsp Coriander powder (Dhaniya powder)
1 tsp Black Goda masala (Maharashtrian masala – I use a store bought variety that is a local Maharashtrian brand, but I have seen Bedekar, Badshah and other more common brands Goda Masala)
½ tsp cumin seeds
2 small pieces cinnamon
a few cloves
2 bay leaves
Salt to taste
3 tbsp Oil
2 cups Rice – Washed and Cooked (For basmati I use 1 cup rice: 1 ½ cup water; for regular Sona masoori/raw rice I use 1 cup rice: 2 cups water)

Cook the rice, cool and spread in a platter.
In a pan, heat the oil, add the cumin seeds and the whole spices (cinnamon, cloves and bay leaves). Add the green chillies and onions and sauté for a few minutes. Then add the chopped gavar/cluster beans, green peas, potato, salt and the dry spice powders. Mix well. Add about a cup of water and cook covered with a lid on a low flame until the vegetables are tender and cooked. Open the lid and allow all the water to evaporate. Add this mixture to the rice, some more salt if needed and mix gently. Serve hot with raita.

Delicious Masala Bhaat

Delicious Masale Bhaat

Methi Rice (Rice with Fresh Fenugreek)


Methi or Fenugreek is by far my most favorite greens. I love the fragrant, slightly bitter taste of this leafy vegetable. Indian cooking uses methi in plenty of dishes and in various forms. Methi Parathas, Methi Dal, Methi Matar Malai, Methi Khakras etc are common methi dishes that are very popular.
However, this morning had me craving for a traditional methi rice dish that is typically made in my home. The good thing about all these wonderful food blogs in blogsphere is that you get to here stories and recipes about homemade dishes that you probably will never find in any cookboook 🙂 This is one of those kind of recipes…

Simple and easy to make…the main ingredients in this dish is “Vangi Bhaat Powder” and of course Methi.

Vangi Bhaat Powder as the name implies is typically used to make Brinjal/Eggplant Rice – “Vangi” means Eggplant/Brinjal in several Indian dialects/languages.This recipe uses the same powder except replacing the Brinjal with Methi.So, let’s start with the powder…

Vangi Bhaat Powder:

Fresh and Fragrant Vangi Bhaat Powder

Fresh and Fragrant Vangi Bhaat Powder

You will need:
1 Cup Channa Dal
1 Cup Urad Dal
3/4 Cup Dry Red Chillies (I use a mix of Guntur Spicy Red Chillies and Byadgi Red chillies that have the fiery red colour)
3/4 Cup Dhaniya
Hing – 1/2 tsp
Cinnamon bark (Dal chini) – about 10 small pieces
Cloves (Laung) – about 10

In a pan dry roast each of the ingredients separately on medium flame. Ensure that you keep stirring while roasting the dals. Roast the dals to a golden brown. While roasting dry red chillies, you may add the hing/asafoetida powder and add a few drops of oil. While dry roasting Dhaniya, you may roast the cinnamon and cloves with it.
Roast and allow to cool.
Combine all of the ingredients and grind into a fine powder.


My mom and aunts make vangi bhaat powder in small batches as and when needed, as it tastes best fresh. I am a little lazy, so I grind a slightly bigger batch and store in an air tight container. This stays pretty fresh too and it always easier to have this powder handy. It can be used in multiple dishes 🙂

Methi Rice:

Delicious Methi Rice

Delicious Methi Rice

You will need:

Fresh Methi – 1 Bunch
Vangi Bhaat Powder – 2 Tbsp
Turmeric Powder – 1/2 tsp
Salt to taste
Cooked Rice – 2 Cups
Oil – 3 tbsp
For Seasoning:
Mustard seeds
Urad Dal
Curry Leaves

1. Remove the tender methi leaves and discard the stalk.


2. Wash the methi leaves and chop fine.


3. Cook the Rice in a rice cooker (I use Sona Masoori Rice, 1 cup rice to 2.5 cups water ratio). After the rice is done, spread in a large platter or mixing bowl to cool. Add salt as required on the cooked rice.


4. In a Pan, heat about 2 tsp oil. Season with mustard seeds, hing and urad dal.


5. When the dal turns golden brown add the curry leaves.


6. Then add the chopped methi and mix well.


7. Add turmeric powder and mix.


8. Add salt to taste(just enough for the methi -so about 1/4 tsp). Mix.


9. Add about 1/2 cup water.


10. Cover with a lid and cook until all the water evaporates.



11. Add the Vangi bhaat powder.


12. Mix well.


13. Add the methi mixture to the cooled, cooked rice. If it seems too dry, add about 1 tbsp oil. Mix well. Ensure that you mix gently so as to not break the rice. Mixing with hands actually works out best, it allows to mix evenly.




14. Serve with papad. You can even serve with Raita…




I read in a blog by Sadhguru of isha foundation, the true significance of Mahashivratri – Kind off a long read, but very beautiful and insightful…

“In the Indian culture, at one time, there used to be 365 festivals in a year. In other words, they just needed an excuse to celebrate everyday of the year. These 365 festivals were ascribed to different reasons, and for different purposes of life. There were to celebrate various historical events, victories, or certain situations in life like harvesting, planting, and reaping. For every situation there was a festival. But Mahashivarathri is of a different significance.
The fourteenth day of every lunar month or the day before the new moon is known as Shivarathri. Among all the twelve Shivarathris that occur in a calendar year, Mahashivarathri, the one that occurs in February-March is of the most spiritual significance. On this night, the northern hemisphere of the planet is positioned in such a way that there is a natural upsurge of energy in a human being. This is a day when nature is pushing one towards one’s spiritual peak. It is to make use of this, that in this tradition, we establish a certain festival which is night-long. One of the fundamentals of this night-long festival is to ensure that – to allow this natural upsurge of energies to find their way – you remain with your spine vertical – you stay awake.
Mahashivarathri is very significant for people who are on the spiritual path. It is also very significant for people who are in family situations, and also for the ambitious in the world. People who live in family situations observe Mahashivarathri as Shiva’s wedding anniversary. Those with worldly ambitions see that day as the day Shiva conquered all his enemies.
But, for the ascetics, it is the day he became one with Mount Kailash. He became like a mountain – absolutely still. In the yogic tradition, Shiva is not worshipped as a God, but considered as the Adi Guru, the first Guru from whom the knowledge originated. After many millennia in meditation, one day he became absolutely still. That day is Mahashivarathri. All movement in him stopped and he became utterly still, so ascetics see Mahashivarathri as the night of stillness.
Legends apart, why this day and night are held in such importance in the yogic traditions is because of the possibilities it presents to a spiritual seeker. Modern science has gone through many phases and arrived at a point today where they are out to prove to you that everything that you know as life, everything that you know as matter and existence, everything that you know as the cosmos and galaxies, is just one energy which manifests itself in millions of ways.
This scientific fact is an experiential reality in every yogi. The word “yogi” means one who has realized the oneness of the Existence. When I say “yoga,” I am not referring to any one particular practice or system. All longing to know the unbounded, all longing to know the oneness in the Existence is yoga. The night of Mahashivarathri offers a person an opportunity to experience this.
Shivarathri, is the darkest day of the month. Celebrating Shivarathri on a monthly basis, and the particular day, Mahashivarathri, almost seems like celebration of darkness. Any logical mind would resist darkness and naturally opt for light. But the word “Shiva” literally means “that which is not.” “That which is,” is existence and creation. “That which is not” is Shiva. “That which is not” means, if you open your eyes and look around, if your vision is for small things, you will see lots of creation. If your vision is really looking for big things, you will see the biggest presence in the existence is a vast emptiness. A few spots which we call galaxies are generally much noticed, but the vast emptiness that holds them does not come into everybody’s notice. This vastness, this unbounded emptiness, is what is referred to as Shiva. Today, modern science also proves that everything comes from nothing and goes back to nothing. It is in this context that Shiva, the vast emptiness or nothingness, is referred to as the great lord, or Mahadeva.
Every religion, every culture on this planet has always been talking about the omnipresent, all-pervading nature of the divine. If we look at it, the only thing that can be truly all-pervading, the only thing that can be everywhere is darkness, nothingness, or emptiness. Generally, when people are seeking wellbeing, we talk of the divine as light. When people are no longer seeking wellbeing, when they are looking beyond their life in terms of dissolving, if the object of their worship and their sadhana is dissolution, then we always refer to the divine as darkness.
Light is a brief happening in your mind. Light is not eternal, it is always a limited possibility because it happens and it ends. The greatest source of light that we know on this planet is the sun. Even the sun’s light, you could stop it with your hand and leave a shadow of darkness behind.
But darkness is all-enveloping, everywhere. The immature minds in the world have always described darkness as the devil. But when you describe the divine as all-pervading, you are obviously referring to the divine as darkness, because only darkness is all-pervading. It is everywhere. It does not need any support from anything. Light always comes from a source that is burning itself out. It has a beginning and an end. It is always from a limited source. Darkness has no source. It is a source unto itself. It is all-pervading, everywhere, omnipresent. So when we say Shiva, it is this vast emptiness of existence. It is in the lap of this vast emptiness that all creation has happened. It is that lap of emptiness that we refer to as the Shiva.
In Indian culture, all the ancient prayers were not about saving yourself, protecting yourself or doing better in life. All the ancient prayers have always been “Oh lord, destroy me so that I can become like yourself.”
So when we say Shivarathri, which is the darkest night of the month, it is an opportunity for one to dissolve their limitedness, to experience the unboundedness of the source of creation which is the seed in every human being. Mahashivarathri is an opportunity and a possibility to bring yourself to that experience of the vast emptiness within every human being, which is the source of all creation.
On the one hand, Shiva is known as the destroyer. On the other, he is known as the most compassionate. He is also known to be the greatest of the givers. The yogic lore is rife with many stories about Shiva’s compassion. The ways of expression of his compassion have been incredible and astonishing at the same time. So Mahashivarathri is a special night for receiving too.
It is our wish and blessing that you must not pass this night without knowing at least a moment of the vastness of this emptiness that we call as Shiva. Let this night not just be a night of wakefulness, let this night be a night of awakening for you.”

But, as with any festival our local temple here celebrated Mahashivratri with great “Bhakti”(Devotion) and “Sambrahma” (Celebration). Even though many spiritual seekers and devotees observe “Upvaas” (Fasting) on Mahashivratri, we did go all out and cooked a massive feast at our temple for the non observers of “Upvaas”. I will leave you wonderful readers with some pictures from our Community cooking…Hope you enjoy these and thanks for stopping by.


























Mixed Vegetable Pulav


On one of our train travels in India we happened to buy a box of Vegetable Biryani from a vendor who was selling it on the train. Surprisingly this was very delicious! If you have travelled on a train in India then you know that train food, especially food from the IRCTC pantry cart is something to be wary off! The food is barely edible.. I am hoping that they have improved ever since..However, the external vendors that sell food on the trains in the multiple stations do offer much more variety and tasty food. Not sure how hygienic these are, but for the most part the packaging looks good and food is pretty delicious. My daughter usually loves the Mixed Veg Biryani..she often asks me to make it just like “How it is on the train” when I make it at home. For me making pulav is easy because it is a one pot meal and I have mastered it enough that it does not take me more than 15 minutes to make it 🙂
This weekend I bought green beans, carrots and cauliflower fresh from the Farmer’s market. The produce was so fresh that I did not feel like putting it into the refrigerator..wanted to use it right away 🙂 So Vegetable Pulav it was…

Follow this recipe to the “T” and I guarantee you a delicious rice recipe that you will keep coming back to 🙂

Mixed Vegetable Pulav

Mixed Vegetable Pulav

You will need:

3 cups Rice – For Basmati rice use 1 cup rice to 1.5 cup water ratio; For Sona Masoori rice use 1 cup rice to 2 cups water ratio
1/2 cup Fresh Green Beans – String, wash and chop into finger sized pieces
2 Carrots – Peel, Wash and Chop into small pieces
1/4 head Cauliflower – Break into florets and wash
Fresh Green Peas – 1/2 cup (USe frozen if fresh is not available)
3 Medium Onions – Peel, Wash and Chop lengthwise
a few small pieces Cinnamon
3 cloves
4 tbsp Oil
Salt to taste


For the Masala paste:
1 handful Fresh Mint leaves
1 handful Fresh Cilantro
3 tbsp Fresh grated Coconut (if using frozen, thaw before using)
3 pods garlic – Peel
a small piece ginger
a few small pieces of cinnamon
2 cloves
10 Green chillies (adjust accordingly, this recipe is for a medium spicy Pulav)



Combine all of the above and grind into a smooth paste with 1/2 cup water in a food processor or blender. Keep aside.

1. Wash and soak the rice in water for about 1/2 hour.

2. Prepare the Masala paste as above.
3. Chop all the vegetables as above.
4. In a Pressure cooker or Pressure pan, heat the oil. Add the cinnamon sticks and cloves. Saute for 2 minutes.


5. Add the chopped onions and saute until light golden brown.


6. Add the chopped veggies and mix well. Saute for a few minutes. Meanwhile drain the water from the soaked rice. Add the rice to the vegetables and saute for about 5 minutes.


7. Add the masala paste, salt to taste and mix well. Saute for 2 or 3 minutes.



8. Add water (6 cups for 3 cups as mentioned above). Mix well. Cover with the pressure cooker lid and allow 1 whistle. Turn off the stove and move to a cooler spot until the all pressure is relieved from the pan/cooker.


9. Open the lid, mix gently and well. Allow to sit for a few minutes before serving. Serve hot with raita.


Thanks for stopping by 🙂

Fresh Coconut – Mustard Rice aka Kai Saasive Anna


Back from a vacation that went by too fast, I am reliving some of the wonderful memories with family as we upload pictures. I have several exciting posts that I want to write about, with all the pictures that I have taken 🙂 However, that will have to wait for now, I am on just 4 hours of sleep and a lot of caffeine..trying to get through my day so I can rest.
Digging out a old picture from my picture file and posting one of my favorite, yet simple rice dishes today to keep this blog going 🙂

Coconut-Mustard Rice or Kai Saasive Anna, a typical Karnataka speciality..this rice is simple to make and very tasty to eat, the texture of the coconut with the sharp flavor of the mustard makes it a delicious rice dish for a quick bite on any day.

Kai Saasive Anna

Kai Saasive Anna

You will need:

Rice – 2 cups; I use Sona Masoori, 1 cup rice to 2 cups or 2.5 cups water ratio
Turmeric Powder – 1 pinch
Salt to taste

For seasoning:
Oil – 3 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds (Jeera) – 1/2 tsp
Urad dal – 1 tsp
Channa Dal – 1 tsp
Curry leaves
a pinch of Hing (Asafoetida)

For Garnishing:
Cashews – a small handful; Roast in butter in ghee or butter until light golden brown
Cilantro – Fresh; Wash and chop fine
For the paste:
Fresh grated coconut (or frozen, ensure you thaw before using) – 1/2 cup
3 tsp Mustard seeds
1 tbsp Jaggery (Gur)
4 Dry Red chillies
2 Green chillies
Salt to taste


Grind all of the above to a smooth paste without adding any water. Keep aside.

1. Cook the rice in an electric cooker. Cool in a large mixing bowl.
2. To this rice add a pinch of turmeric powder and salt to taste.
3. In a pan heat the oil. Add the seasoning ingredients; Allow the mustard seeds to splutter, add the cumin seeds (Jeera) and other ingredients and saute until the dals are golden brown.
4. Turn off the stove, add the paste from above to the seasoning and mix.
5. Mix the seasoning mixture to the rice. Mix gently and well.
6. Garnish with ghee roasted cashews and chopped cilantro. Serve hot.