Sweet rice cooked in Gur (Cane Sugar), flavored with Saffron and Orange Juice, topped with coconut and nuts.

Zarda  (or Jarda, meethe chawal) is a yummy sweetened rice dish found in the Indian Subcontinent.  In this recipe, we sweeten the rice with Gur which is cane sugar; golden raisins also give it a burst of sweetness.  I also like to break up the sweetness with a light citrus tang of orange.  It has nuts like almonds and pistachios, cashews, walnuts; you can use any nuts you like.  The fragrance and flavor of saffron is just amazing! This is how you transform plain rice to a whole new identity!

Zarda is commonly eaten by itself as a dessert. Although sometimes, we ate it with dal – yes dal!  Zarda and dal is a playful combination of sweet and savory and spicy all in the same bit – trust me it works.  Sometimes we had it as dessert and other times it was part of the main meal with dal gosht. You can can decide how you like it. Perfect to make with leftover plain white rice…shhhh.  

Makes 4  servings as dessert, 2 as a meal

Time: 15 mins

Tips:

• You can cook this recipe on the stove top in a regular pot, or if you have it an Instant Pot. First use Saute mode to cook the nuts, remove them. Then boil and melt the gur. Add back in the nuts and rice then hit the rice button for 12 mins.
• Highly recommend using ghee or butter for this recipe, it really adds great flavor to the dish which cannot be achieved with oil.  
• To make rice fluffy and each grain separate, you MUST wash and rinse the rice 4-5 times. All the white cloudy water is the starch which makes the rice sticky and mushy.  For this dish, we don’t need the starch.
• To use leftover cooked plain white rice, use only 3/4 cup of liquid ( 1/2 cup of OJ and 1/4 cup of water).
• To give this dish further richness, my mom serves with crumbles of barfi on top!  Take any milk based barfi and crumble it on top to really give it another level of richness. This is for special occasions after all.
• To enjoy is with dal, try it with this Panchmel Dal recipe. You can add meat if you like or leave it vegetarian.

Masoor Pulao – Fragrant Basmati Rice cooked with protein rich lentils and flavored with mild warm spices!

Rice is served at almost every meal in most Asian homes.  In Western cuisine, plain white or brown rice is a common side dish.  It is a staple worldwide!  However plain rice can be bland and get boring. Take plain white rice up a notch with a few simple flavorful additions. Lentils which are a great source of protein, along with fragrant basmati rice cooked in whole warm spices is a comforting one pot meal!

The everyday white rice can become worthy of entertaining with just a few additions. This simple vegetarian lentil rice recipe with a few whole aromatic warm spices to take simple white rice to a whole new level! The addition of whole warm spices like cinnamon, black pepper, cloves and cumin gives a distinct flavor! A plain white rice which was once a side dish can now become a complete one pot meal.  In some Indian groups, it is commonly served with Kadhi (soup), but can be eaten by itself with pickles and yogurt.   It is very similar to an Arabic dish called Mujadara.

The trick to making rice is the amount of water used depending on the final end consistency desired. In some dishes like Khichri, more water is used to overcook the rich to a mashy stage.  While in pulao and biryani, the long separate grains of rice are a sign of a great cook!  A little too much water and rice can became a lumpy mush.  A grandmothers tip: dip index finger in the pot and the water should be one segment of the finger (approximately 1″) from the rice to the top of water level.  While that works for experienced cooks, here I have provided exact water to rice measurement so no guessing is required.  Try this recipe and make weeknight dinner special. 

Makes 3 servings (when served with other dishes) 

Time: 3 hrs to soak, 20 mins to cook

• You can add a whole fresh green slit in half or diced if you like it spicy.
• Highly recommend using ghee or butter for this recipe, it really adds great flavor to the dish which cannot be achieved with oil.  
• To make rice fluffy and each grain separate, you MUST wash and rinse the rice 4-5 times. All the white cloudy water is the starch which makes the rice sticky and mushy.  For this dish, we don’t need the starch.
• Using broth instead of plain water is a great trick to bring another level of flavor.  You can add 1 bouillon flavor cube (vegetable, chicken or beef) with water or broth whichever is available. Be sure to mix the cube in hot water first till it breaks apart and dissolves before adding to the rice. Be sure to adjust salt if broth or buillion has salt in it.
• If you eat meat, adding 1/4 cup of cooked ground meat is a great addition. Chicken, lamb, beef, goat whichever you like. Add after step 4 stir fry till fully cooked, then proceed with the rest.

Take simple white rice up a notch by adding your favorite mixed vegetables and a few flavorful spices!

Rice is served at almost every meal in most Asian homes.  In Western cuisine, plain white or brown rice is a common side dish.  It is a staple!  However plain rice can be bland and get boring. Take plain white rice up a notch with a few simple flavorful additions. Colorful mixed vegetables mixed with yellow basmati rice flavored with whole warm spices, its a fragrant and beautifully colorful dish. Carrots, peas, green beans, corn, cauliflower, broccoli, potatoes, mushrooms- whatever you like.

The everyday white rice can become worthy of entertaining with just a few additions. In this simple vegetable rice recipe you can add whichever ones you like along with a few whole aromatic warm spices to take simple white rice to a whole new level! A plain white rice which was once a side dish can now become a colorful tempting star of a complete one pot meal.  It can be eaten by itself with pickles and yogurt.   This is a great way to include a vegetables for picky children who eat only rice.

The addition of whole warm spices like cinnamon, black pepper, cloves and cumin gives a distinct flavor!  A little turmeric gives it a beautiful vibrant yellow color.  You can decipher the taste of each of the spices individually in the rice.  There are many kinds of rice available in the market, for this dish Basmati is the preferred.  

The trick to making rice is the amount of water used depending on the final end consistency desired. In some dishes like Khichri, more water is used to overcook the rich to a mashy stage.  While in pulao and biryani, the long separate grains of rice are a sign of a great cook!  A little too much water and rice can became a lumpy mush.  A grandmothers tip: dip index finger in the pot and the water should be one segment of the finger (approximately 1″) from the rice to the top of water level.  While that works for experienced cooks, here I have provided exact water to rice measurement so no guessing is required.  Try this recipe and make weeknight dinner special. 

Makes 3-4 servings (when served with other dishes) 

Time: 30 mins to soak rice, 25 mins to cook

Tips:

• You can add a whole fresh green slit in half or diced if you like it spicy.
• Highly recommend using ghee or butter for this recipe, it really adds great flavor to the dish which cannot be achieved with oil.  
• To make rice fluffy and each grain separate, you MUST wash and rinse the rice 4-5 times. All the white cloudy water is the starch which makes the rice sticky and mushy.  For this dish, we don’t need the starch.
• Using broth instead of plain water is a great trick to bring another level of flavor.  You can add 2 bouillons flavor cube (vegetable, chicken or beef) and water or broth whichever is available. Be sure to mix the cube in hot water first till it breaks apart and dissolves before adding to the rice.

A quick and easy complete meal, perfect for breakfast or a lunchbox for kids and adults.

Poha is an ingredient as well as a name of a dish.  Poha is flattened rice which can be made into a dish that is quick and simple to make.  It is very popular in India and sold as a street food. It can have a few variations with the addition of thin sev, peanuts, shredded coconut, potatoes, cilantro and onion.  Batata (potato) Poha and Kanda (onion) Poha are common variations. It is frequently served as a breakfast food.  Because its popular with kids, it is frequently the main meal for school lunchboxes. 

Rice is parboiled, flattened and dried and sold as poha. Because it is already parboiled, it quick to cook with.  Flattened rice is used in many dishes, poha is probably the most common. A popular ingredient throughout India, poha is a perfect quick complete one pot meal!  Poha is readily available in Indian stores worldwide and with the addition of commonly used ingredients in your fridge and pantry, you can whip up a quick meal.  

Thank you to my dear friend Tamanna for introducing to me to this lifesaver quick dish which has now become a staple lunch option.  This is my go to lunch when I don’t know what to cook or don’t have time. Here is my variation that is light, fluffy with a hint of freshness from cilantro and brightness from lemon. 

Makes 4 servings

Time: 15 mins 

Tips:

• Add thin Sev on top as garnish for a crunchy texture
• The most common mistake is mushy Poha which happens when too much water is used.  In this recipe, the water is used initially to cook the potatoes. The Poha is simple rinsed in water to rehydrate them.  No additional water is needed to cook the Poha. This will enable the light fluffy texture of each rice grain to stay separate.
• Add 1/2 cup of frozen peas in step 4 with the potatoes.  This addition makes this an even more heartier complete meal.
• Stays good in the fridge for up to 2-4 days.
• Be sure to buy thick Poha, it helps to retain shape. Thin Poha will become mushy very quickly.
• When in a hurry, another time saver is use bilista (fried onions) and frozen hash brown potatoes. This will eliminate some of the chopping.

Take simple white rice up a notch with peas, potatoes and flavorful whole warm spices!

Rice is served at almost every meal in most Asian homes.  In Western cuisine, plain white or brown rice is a common side dish.  It is a staple!  However plain rice can be bland and get boring. Take plain white rice up a notch with a few simple flavorful additions. 

Pulao is a generic term used for any rice dish that has added flavors and ingredients, thus there are many different kinds of Pulao.  The everyday white rice can become worthy of entertaining with just a few additions. Pulao is commonly served at dinner parties. In this basic pulao recipe, peas, potatoes and a few whole aromatic warm spices takes simple white rice to a whole new level! A plain white rice which was once a side dish can now become the star of a complete meal, a one pot meal.  It can be eaten by itself with pickles and yogurt.   This is a great way to include a vegetables for picky children who eat only rice.

The addition of whole warm spices like cinnamon, black pepper, cloves and cumin gives a distinct flavor!  You can decipher the taste of each of the spices individually in the rice.  There are many kinds of rice available in the market, for this dish Basmati is the preferred.  

The trick to making rice is the amount of water used depending on the final end consistency desired. In some dishes like Khichri, more water is used to overcook the rich to a mashy stage.  While in pulao and biryani, the long separate grains of rice are a sign of a great cook!  A little too much water and rice can became a lumpy mush.  A grandmothers tip: dip index finger in the pot and the water should be one segment of the finger (approximately 1″) from the rice to the top .  While that works for experienced cooks, here I have provided exact water to rice measurement so no guessing is required.  Try this recipe and make weeknight dinner special. 

Makes 3-4 servings (when served with other dishes) 

Time: 30 mins to soak rice, 25 mins to cook

Tips:

• You can add a whole fresh green slit in half or diced if you like it spicy.
• Highly recommend using ghee or butter for this recipe, it really adds great flavor to the dish which cannot be achieved with oil.  
• Add more chopped mixed vegetables like cauliflower, broccoli and carrots, green beans to make it a complete one pot meal, perfect for office and school lunchboxes.
• To make rice fluffy and each grain separate, you MUST wash and rinse the rice 4-5 times. All the white cloudy water is the starch which makes the rice sticky and mushy.  For this dish, we don’t need the starch.
• Using broth instead of plain water is a great trick to bring another level of flavor.  You can add 2 bouillons flavor cube (vegetable, chicken or beef) and water or broth whichever is available. Be sure to mix the cube in hot water first till it breaks apart and dissolves before adding to the rice.

A soft rich dish which is a common comfort food (similar to Italian risotto)

Khichri, is a comfort food frequently made as a quick filling dinner option alongside a curry or soup.  It can also be simply enjoyed with plain yogurt and pickle on the side.  Khichri can be made in many different ways with many different flavorings depending on what part of India you are in. The main ingredients are soft creamy buttery rice and lentils, however the spices can vary.  In the south it may be spicier with red chili powder, while in northern India it has more whole spices and topped with ghee. 

Similar to Italian Risotto, its cooked with more liquid to a soft creamy consistency.  Unlike traditional basmati rice made for biryani or pulao where we want each grain to be separate, khichri rice is cooked till it is mashy.  It is one of the first whole foods fed to infants and toddlers as its cooked to a soft consistency and does not require teeth to chew.  Served with milk or yogurt, it makes for a healthy meal for children and adults alike. Especially when you are sick, this is a hearty meal when you don’t feel like eating spicy foods. This is how it has become a comfort food for many.  

When you don’t know what to make or not feeling like a heavy meal while sick, this is the perfect healthy quick fix meal.  Using the green Moong dal with the skin on is an even healthier option that plain yellow dal.  Served  simply with yogurt, papadum and or Kadhi, this is a complete and satisfying meal. A dollop of melting ghee or butter on top of hot steamy khichri adds a ton of flavor to the final dish.

Makes 4 servings 

Time: 10-30 mins to soak, 15 mins to cook

Tips:

• You can add fresh green or red chili powder for added spice
• You can use green moong dal (split moong) or the yellow moong daal without the shell. Either is fine, green is healthier.
• If you plan to make khichri often, keep the raw rice and dal mixed in a container.  The dal to rice ratio should be 1:3.
• Highly recommend using ghee or butter for this recipe, it really adds great flavor to the dish which cannot be achieved with oil.  
• Add chopped vegetables like green peas and carrots to make it a complete one pot meal, perfect for office and school lunchboxes