Fenugreek Rice with Split Pigeon Pea(Toor Dal)Kadhi


Hello and welcome back everybody to my cooking corner. Sorry for the late post, was not able to find time because of certain personal engagements.Hope you all are doing great.A  very happy Ram Navami to my Indian friends. Today I am going to share a healthy recipe of Fenugreek Rice and Split Pigeon Pea or Toor Dal Kadhi. This rice is a healthy change from regular fried rices with mild seasonings and very less oil. The kadhi is also very healthy and a real tummy cooler to be had in summers. The use of curd in both the recipes augments the taste and nutritional levels of both dishes. I hope you guys will like it and try it sometime. So let’s start with the recipes—

Ingredients:-For the fenugreek rice

  1. Basmati Rice-1 glass
  2. Fenugreek Greens-1 cup
  3. Green Peas-1/4 cup
  4. Potato-1
  5. Onions-2
  6. Green Chillies-2
  7. Ginger-Garlic Paste-1 tsp
  8. Thick Curd-1 tbsp
  9. Sugar-A pinch
  10. Coriander-Cumin Powder-1 tsp
  11. Red Chilly Powder-1 tsp each
  12. Garam Masala-1 tsp
  13. Tomato Puree-1 tbsp
  14. Salt-According to taste
  15. Water-11/4 glass(with the same measurement as rice)

For the tempering:-

  1. Ghee-2 tbsp
  2. Cumin-1 tsp
  3. Bay Leaf-1
  4. Black Cardamom-2
  5. Green Cardamom-2
  6. Cinnamon Stick-1
  7. Clove-4
  8. Black Pepper-2

For the garnish-Roasted cashews.


Step 1

DSC03949.jpgChop and wash the fenugreek finely. Chop the onions, green chilies. Beat the curd. Boil the potato, chop and shallow fry it and keep aside. Take a pressure cooker and add in all the tempering ingredients in it. Now add the chopped onions and chilies and saute for a minute. Add the ginger-garlic paste, spices,coriander-cumin powder, red chilly powder,garam masala, salt and fry them for two minutes. Add the tomato puree. Fry it too. Add in the chopped greens and fry for three-four minutes.

Step 2

Now wash and add 1 glass of basmati rice in the cooker. Fry it for one minute. Also add the roasted cashews, salt, and beaten curd. Sprinkle a pinch of sugar also. Add water(1 1/4 glass)and set the cooker over low flame for fifteen minutes to make this fenugreek fried rice.

Our aromatic Fenugreek Rice is ready. Serve it with Toor Dal Kadhi.


  1. Toor Dal-200 gms
  2. Drumstick-1
  3. Broad Beans-50 gms
  4. Onions-1
  5. Green Chillies-2
  6. Ginger-Garlic Paste- 1 tsp
  7. Tomato-1
  8. Turmeric Powder-1 tsp
  9. Coriander Powder-1 tsp
  10. Red Chilly Powder-1 tsp
  11. Garam Masala-1 tsp
  12. Dry Mango Powder- 1 tsp
  13. Thick Curd(beaten)-1 cup
  14. Salt-According to taste

For the tempering:-

  1. Cumin-1 tsp
  2. Asafoetida-A pinch
  3. Vegetable Oil-1 tbsp

For the garnish:-Chopped Cilantro



DSC03950_20190413170959760.jpgWash and boil toor dal with some kokum flowers and fenugreek seeds, salt and turmeric powder. Cut the drumsticks and broad beans into large pieces and blanch them.

Step 2

Take a pan and add all the tempering ingredients in it. When they splutter, add in the chopped onions and green chilies and fry for half a minute. Now add the ginger-garlic paste and fry again.

Step 3

Add in the spices, coriander powder, red chilly powder, garam masala, dry mango powder. Fry again and add the tomato. Fry everything well so that the rawness goes away completely.

Step 4

DSC03951.jpgAdd the blanched veggies also. You can add any vegetable of your choice. Now add the toor dal and let it simmer for five minutes. Lastly, add some beaten curd and garnish with chopped fresh cilantro.

Our Toor Dal Kadhi is ready. Serve both dishes together.

Note point—The veggies are not visible in the picture of Dal Kadhi but they have been added to make the dish.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great weekend everyone. Till then healthy cooking, happy living!!!






Vegetable And Keema Rice


Hello and welcome to my cooking corner again. Today I will be making Vegetable And Keema Rice which is a great combination of vegetables, minced chicken, mushrooms, mild spices. It is tastier and handy to make also. So let’s start with the recipe—


  1. French Beans-50 gms
  2. Carrot-25 gms
  3. Mushroom-4
  4. Raw or Boiled Rice-200 gms
  5. Onions-3
  6. Ginger-Garlic Paste-1 tsp
  7. Tomato Puree-2 tbsp
  8. Turmeric Powder-1/2 tsp
  9. Red Chilly Powder-1/2 tsp
  10. Cumin Powder-1 /2  tsp
  11. Biryani Masala-1 tsp
  12. Garam Masala-1 tsp
  13. Nuts-Cashews and Raisins(optional)
  14. Salt-According to taste
  15. Sugar-A pinch

For tempering:-

  1. Cardamom-1
  2. Cloves-2
  3. Cinnamon-1 small stick
  4. Ghee-1 tbsp
  5. Vegetable Oil-1 tbsp


Step 1

Wash the rice. Chop french beans, carrot, and onions. Cut the mushrooms. Blanch all the veggies except onions.

Step 2

DSC03890.jpgTake a vessel and add all the tempering ingredients. Add the chopped onions and fry for a minute. Next, add the ginger-garlic paste and fry it again. Now add the spices, turmeric powder, red chilly powder,coriander-cumin powder, biryani masala,garam masala, and salt and fry for one minute.

Step 3

DSC03909.jpgAdd the tomato puree and fry. Now add the chicken keema. Fry it for four minutes. When the spices are well cooked and aromatic and the keema too is half cooked, add in the blanched vegetables, rice and a pinch of sugar and fry this again for two-three minutes. Now add enough water and cook by covering the vessel with a lid. Cook till done. Garnish it with some cashews and raisins though it is optional.

Our Vegetable And Keema Rice is done. Serve it with mixed veg raita and lots of fresh salads.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!! And Happy Holi to my Indian friends here.





Quick Chick Pea Rice


Hello friends.Welcome to my corner again. As we know the regular food of our country consists of home-made chapatis, rice, dal, and veggies but biryanis or pulaos are also the favorites, prominent among them being chicken and mutton varieties. But today I have tried to make another variation of biryani which is Garbanzo Beans or Chickpea Pulao which is flavourful and sumptuous, having the right mix of spices, Kesar (saffron) and coconut milk. It really is no less than my favorite one and is sure to appeal to you.

To make this dish:

First, we will make garbanzo beans gravy and steamed rice and then combine the two and cook it on a slow flame for five minutes.

The recipe is as follows:-

Ingredients:- (For the chickpea gravy)

  1. Chickpea – 250 gms.
  2. Onions(finely chopped) – 2.
  3. Ginger-Garlic paste -1 tsp.
  4. Salt – According to taste.
  5. Turmeric Powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Coriander Powder – 1 tsp.
  8. Cumin Powder – 1 tsp.
  9. Tomato Puree – 2 tbsp.
  10.  Vegetable Biryani Masala – 1 tsp.
  11. Garam Masala – 1 tsp.
  12. Chopped Mint – 5-6 leaves.
  13. Coconut Milk -1/2 cup.
  14. Cumin – 1 tsp.
  15. Nuts -Raisins, Cashews or others of your choice.
  16. Vegetable oil – 1 tbsp.

For the rice – Raw rice – 300 gms.

Saffron or Kesar – A pinch.

Water – As per requirement.


Step 1 

Wash and soak the garbanzo beans overnight and boil the next day till done.

Step 2

Take a kadhai and add some oil to it. Now sprinkle some cumin in it. Add the finely chopped onions,ginger-garlic paste, some mint, salt, turmeric powder, red chilly powder, coriander powder, cumin powder, and fry. Now add some tomato puree and garam masala. Fry for a while. Add some water to make the gravy and simmer it for ten minutes. Keep a thick gravy in it, it must be sauteed and should not have too much gravy. Our chickpea gravy is ready.DSC00982

Step 3

Now make some steamed rice taking care that rice grains should not get mushy. Mix the rice in the chickpea gravy and add some coconut milk mixed with saffron and some vegetable biryani masala. Add the dry fruits and saute everything for two minutes.

Our Chickpea Rice is ready. Serve it with boondi raita, salads and stir-fries of your choice.

Friends do try the recipe. Share your comments and feedback. Have a great week. Till then healthy cooking, happy living!!!