VEGAN RECIPES...!!!

Do you know Potatoes are indigenous to South America and was not known to the rest of the world until pretty last in the 16th century. Yeah, it was domesticated way back in the Peru region and was later introduced to Europe by the Spaniards in late 16th century. Interestingly it reached India pretty late, the Portuguese brought potato to India and hence the western part of India calls potato as Batata which is the Portuguese word for the same. Imagine masala dosa without Potato, well that was the reality before India was colonialized.

Anyways today’s recipe is an interesting version of potato, partly inspired from the potato chats sold by street vendors in India. It is a beautiful looking dish, exotic green in color and is darn good to eat. It can go as main course if you serve it with roti or naan or acts as an appetizer if you serve it as it is topped with some raita or sauces.

Do try the recipe , check how you like it – as an appetizer or as the main course and let me know in the comments below.

It is an Indian thing , when it rains we always long for a cup of hot tea (Chai) and some fritters (Pakoras). Now we make pakoras out of anything, potatoes and other veggies, even chicken and the rules are simple . You always make the fritters using a batter made of gram flour or besan and then spice it up to your taste.
So this evening was no different, very lazy owing to the gloomy weather outside, thus we decided to live our fantasy by making some fritters and tea. I did not make the conventional fritter but used spinach in them and cooked the green spinach fritter which my mom used to make at home. It is vegan, crispy, crunchy and very tasty for everyone’s palate and you should try it if you like to taste something new.

Do try it out and let me know how you liked it in the comments below.

Ivy gourd is called by various names in different parts of India like tendli, kundru, kovai or donda kaya. The recipe I am sharing here is of a hummus made of this gourd which is heavily inspired by the Andhra style chutney made of the same vegetable.
I first time had a chutney made of this gourd when my wife was doing her masters. I visited her college town and her room mate who hails from the state of Andhra in India had made this chutney.
The chutney was spicy and complimented a bowl of rice to perfection.
My recipe is of a hummus using the same chutney, I have just increased the quantity of lentils and decreased the spice content in the recipe to make it taste like a hummus dip.

This is an easy and quick recipe, and can serve as a chutney for rice and roti and also as a dip for your pitas and chips.
Do try it and let me know your experience of this soup in the comments below.

Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.

Palak Paneer or Saag Paneer has been a favorite Indian dish for ages. The green colored dish is featured in the menu of almost all Indian restaurants across the world. This dish is a different take on the classic where I have replaced paneer with Mushrooms. I have also used the stock prepared while boiling mushrooms to use in the gravy. This step gives a distinct flavor to the dish and the delightful taste of mushroom gets into the palak sauce making it special.
It can be made in one pot too, my recipe is wok based but you can always use your IP’s to make this dish.
You should also boil the mushrooms and spinach in parallel while you prepare the Onion Spice blend to save time. This makes it a quick dinner recipe too as you can plate the whole dinner in less than 40 minutes if you also get the rice going in a rice cooker simultaneously. Since mushrooms are rich sources of fibers and anti-oxidants, along with spinach it’s a highly nutritional entrée too.
Do try it and let me know how you like the recipe in the comments below.

Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.

Baked vegetables are an occasional GO TO in our house, we like to bake vegetables and eat them for the obvious healthier reasons. Cauliflower is one of the veggies we often bake, we also enjoy the bites of tandoori Gobi at times.
I developed this recipe while wanting to do something new with cauliflower. So the idea is simple – Make a coastal Indian gravy, grill the veggies and then bake them together.
The execution is the key to this dish, but to my surprise it is way tastier than it sounds. You don’t believe me, try for yourself ..!!!

Let me know if you like it. You can also refer to the video in youtube.

I got these lovely sauces from Melinda’s and that’s the usual script bla bla but this time it was different. Yes, I was in for a big big surprise this time , something which I never would have fathomed. I opened the box and found the first sauce in it as - “Bhoot jolokia” , what again..??? Well this translates to “Ghost Pepper” in Assamese , a language spoken in the far eastern Indian state, and it is a variety of chili found in the North East of India , a part lesser known to most of the world. My mom is from Assam and hence I know the language , I was delighted that an American company would have that name in there , such a pleasant surprise.
This chili is very very spicy, really hot to handle so much that even most Indians avoid eating it so you can really guess how hot it would be .

Don’t believe me, look at these -
In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce.

Chili grenades made from ghost peppers were successfully used by the Indian Army in August 2015 to flush out a terrorist hiding in a cave.

Don’t worry Melindas has done a wonderful job in toning it down for the sauce while keeping the hot essence of the chili alive in it.
Super excited, I decided to make some quick mushroom using a spicy garlicky sauce and that is this recipe. Deep fry the battered mushroom and sauté them with a sauce I created using melindas .I also added some thyme and coriander seeds in my batter to give that added taste to my bites.

If you do not have the sauce at home, you can always use a chili sauce instead in this recipe and that works too.

Try and let me know how you like them ..??Do try it out and let me know how you liked it in the comments below.

Formosa has sent me some goodies and since then I have been playing around with their sauces. I love some Roasted Okra/Ladies Finger/Bhindi with a plate of Rice and Dal (Lentils). It is the real form of comfort food for me and something that I have grown up eating on busy weekdays. It is an easy meal to make and hence I prefer the combo for my luncheons. Roasted okra is generally made with some Indian spices when we pair it with Daal (Indian Lentil curry) and some rice.

I added a small twist to this recipe adding some Mexican flavors to my Okra. Thanks to the fantastic sauce from Formosa, I was able to add a new dimension to the dish. It is a great recipe and a super tasty one, do try the same and let me know in the comments below.

Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.

Vietnamese rolls were something that was introduced to us by our dear friends Ji and May. We did a patio party once at their place when they made it for us and we loved the concept of getting involved, make our own rolls, add our own ingredients and eat. The beauty of this dish is that you don’t follow any rules, you can add any fresh produce that you get in the market or grow in your kitchen gardens. This one is more about having fun with friends while eating together, it is also very easy and needs less prep so you may want to do it when you invite your friends without much efforts. This has become my wife’s specialty and she makes these sometimes during summer days when we have friends at home.
Along with the fresh look and beautiful looks, it tastes brilliant too. You can use whatever sauces you like but I love the Peanut sauce that my wife makes for this , which compliments the condiments with some sweet and tangy flavors. You can also add some sea food/meat and make it your own. I am writing a vegetarian recipe here.
Do check the video too for the materials we used for the noodles and the rice roll.
Please try this and let us know how you like it, also follow our youtube channel and like and subscribe for it to grow.

Bhoona Masala is a popular Indian gravy or sauce prepared using tomatoes, onions, ginger, garlic and regular pantry spices. Bhoona in Urdu means roast or fried, it means deep fried in Bengali so the word is a little bit of everything between roasting and frying. The origin of bhoona can be traced to Bengal but it is today the basic base of many Indian curries with subtle differences in the use of spices based on the geography. The actual bhoona is made by sauteing and frying the items in the wok itself but in the modern day, we use blenders to make our job easy. The bhoona sauce can be refrigerated and stored for making quick Indian curries as it stays good when refrigerated for a good period.

Mushroom bhoona masala is an Indian curry using the same “Bhoona masala”. The immersion of mushrooms infuses its taste in the curry which adds to the taste of the gravy and makes it a great dish to serve. This is also completely vegan and one of those which are very easy to cook.

It is a great recipe and is very easy to cook, do try it and let me know in the comments below.

Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.

Indian cuisines owe a lot of its food to the Mughal Empire and one such dish is the Bagara Baingan which is inspired by the dishes from Taskent Uzbekistan. Bagara means tempering which is a technique used in a lot in the Indian Sub Continental style of cooking where you dry roast the masala and then cook it later in Oil.
Interestingly Bagara translates to the following in the various Indian languages –
In Tamil, thaalippu (தாளிப்பு). It is also called thalimpu (తాళింపు) or popu (పోపు) in Telugu; তড়কা (torka), বাগার (bagar), or ফোড়ন (phoron) in Bengali; tarka (ਤੜਕਾ) in Punjabi; chaunk (छौंक) in Hindi; oggaraṇe (ಒಗ್ಗರಣೆ) in Kannada; फोण्ण in Konkani; vaghaar (વઘાર) in Gujarati; phodni (फोडणी) in Marathi; baghaar (بگھار) in Urdu; and baghaara (ବଘାର) or chhunka (ଛୁଙ୍କ) in Oriya.

Here is my rendition of this very famous Hyderabadi dish but with subtle changes and of course using Vegetables instead of using Deep fried Egg plants. Please try it at your kitchen and let me know in the comments below.

The dish is purely Punjabi and I love this dish to the core. It is probably my favorite Punjabi vegetarian dish and if you have not

had this yet, you are missing something. This dish is very popular and is had with Makke di Roti (bread made of corn flour.) in the northern belt of India .

So my lovely American neighbors(Brian and Cheri) texted me and asked me if I can cook this dish for them , they seemed to have an over production of these leaves in their cute little kitchen garden and they googled to find this Indian dish . Well I would never say no to such an offering , Fresh mustard leave - Hell No... Bring them ON !!!! So thanks to them I was able to make it and post it here. They were awestruck with the taste of the dish, again its the dish that never goes wrong if you use the ingredients in the correct proportions.

Please try and let us know in the comments below, also do subscribe to the YouTube channel .

In my culinary escapade, I traveled down south to the backwaters of Kerala with some chopped mushrooms and came back with this dish.
This is one of my favorite gravy's when I have people at home as this gravy can be used in Shrimp too and hence you can cook Shrimp for non vegetarians along with a vegetarian dish, Cheat codes are supposed to be used when you invite folks home :)

My wife is from the beautiful Southern Indian city of Coimbatore, it’s a beautiful city with an interesting food scene. The restaurants there serve great Biriyani’s , the road side Paaya soups are to die for and the best thing that I had there was the Mushroom Kalan. If you ask me, it is almost the South Indian contemporary of the Chinese Mushroom Manchurian.
It is a street food and the dish is quite famous in the city, it’s a shame I have not heard about it in any other city in India. My wife was craving for this dish and although I had it only once I thought I will give it a try, my version is not exactly authentic but I was able to generate close enough taste resembling the actual dish. The actual dish uses Cabbage too which I did not use in my version, the rest is simple. It isn’t a very tough one to make but you would be surprised with the flavors it generates. In fact the friends we had home asked me to make it again we meet next time, it is definitely something you should try as well. Sandy told me that it should have more gravy than what I made, so you should increase the quantity of water that you pour into the pan while making the Kalan. I am sharing my recipe only as I loved it that way and did not want to change it .
Do check the YouTube video for better understanding of the recipe, do follow me in Instagram and facebook.

Chickpeas are one of the oldest cultivated vegetables in Earth arguably domesticated around 7500 BC in the Middle East. These are high on protein and are known by various names like Garbanzo, Bengal Gram, Egyptian pea etc. in various parts of the world. Chickpeas holds a lot of prominence in the Indian Vegetarian cuisine, it is utilized in many forms including its flour which is a major binding agent in a lot of Indian fried condiments.
Chana masala is one of the most famous chickpea dishes from the Indian subcontinent.
If there is one dish which is served from Exotic Dinners to Street Food in the Indian Cuisine, it is Chana Masala. You can just serve it in a bowl, add a samosa and some fresh garnish on top with curd and tamarin and it turns into a famous chat item. The dish is one of the mainstays in many north Indian dinner parties. Someone had once said if “Chana Masala” had a twitter account, it might get more followers than Priyanka Chopra.
So I have not tried to change much about this dish, it is prepared with slight variations across the country and mine is a simpler instant pot version too. It cooks without much fuzz and goes great with any type of bread. Give it a try and let me know how you like it.

Do check the YouTube video for better understanding of the recipe, do follow me in Instagram and Facebook.

I have talked before about the gelouti kebab and I do not want to go gaga over it again , but its probably the best kebab on earth. So why not try a vegetarian version of it for our friends, I decided to make Rajma galouti kebab for the weekend.
Interestingly it’s the COVID quarantine time and our friends who came back from India had to quarantine and isolate them for 14 days and are getting released today to go and visit folks outside. I decided to make this dish for the union and boy isn’t this a wonderful vegetarian version of this exotic kebab.
This one was great fun to make as I had Sandy, Neetu and Gaurav make the patties for me , I also made a cocktail video at the same time while I let them fry the patties for me.

I would definitely recommend all my friends to try this once.Let us know how you like it, also follow our youtube channel and like and subscribe for it to grow.

I am personally not a big fan of Vegetarian soups, I prefer some Meat in my soups but this one is an exception. So we love this place called the Old Spaghetti factory , it’s a cute restaurant with some out of the world décor and brilliant Italian food. They serve a three-course meal at the cost of One entrée and Minestrone Soup is an option that you have.My love with minestrone began at this place as generally all my life I used to skip this one and used to order some Meat based soup but this life changing event happened at this place. I would also recommend the Mules they serve in this place , too good.

This is a all vegetarian soup normally made with left over veggies and is an easy one to cook. The natural taste of the vegetables almost cooked in a stew manner gives it a brilliant taste. It should be a must try Vegan soup at your home

Please try and let us know in the comments below, also do subscribe to the YouTube channel .

This is one of my favorite vegetarian dishes , it comes from the land of Nizams - Hyderabad and is an absolutely fantastic dish with sharp flavors in every bite. I first had this long time ago in India and fell in love with its Peanut-Sesame gravy which is thick and grainy in contrast to most Indian curries that are smooth. This one involves Deep frying the Egg Plants so I have also added the healthier version of this dish in my blog called Bagara Veg, check that one out too.

It is an Indian thing, when it rains we always long for a cup of hot tea (Chai) and some fritters (Pakoras). Now we make pakoras out of anything, potatoes and other veggies, even chicken and the rules are simple. You always make the fritters using a batter made of gram flour or besan and then spice it up to your taste.
So this evening was no different, very lazy owing to the gloomy weather outside, thus I decided to make some fritters. I just thought of twisting this fantasy and bring it to our dinner table instead. The idea was simple, cook a Fritter Curry. I decided to use spinach and pine nuts for my fritter and a tomato-based curry sauce.
The resulting curry tasted great and hence I am sharing it you all, it’s quick to cook and you should definitely try it .

Do try it out and let me know how you liked it in the comments below.

Ghugni is an Indian snack, most popular in the Bengal region of India. It is served with puffed rice or pakodas or served just itself with a lot of garnish. You would find street vendors selling various interesting forms of ghugni in the streets of some Eastern Indian cities.
The Bengali form of ghugni uses dried peas which is soaked overnight and cooked in a gravy. The north Indian version of ghugni uses green peas or black chickpeas.

I used to visit Kolkata every year during our summer vacations growing up. One thing that I have always done during the trips is eat ghugni at a stall in the Belgharia area. The owner cum chef who runs this small stall has been selling ghugni since I can remember and the taste of his ghugni has not changed a bit in years. Interestingly, he still sells it for 4 rupees a plate which is $0.5 , yes it is dirt cheap and I wonder how he manages all that with such a low rate. He is so content with what he does that he hasn’t even moved to a shop or a restaurant in all these years and prefers to sell in street only. The stall is always heavily crowded and his ghugni is just WOW. He still talks to me when I go there asking how are things in America and all, he even asked my wife the first time he met her “Maa do you speak Bengali or I talk to you in Hindi, my English isn’t good you know” when I took her there for the customary visit during our vacations.
Unfortunately, during my last visit, I could not go there due to my self-imposed Covid restrictions and I can really feel how big a miss it was while writing about it.

Anyways this recipe here is a different form of ghugni, I have used the dried peas as Bengali’s would use with Potatoes as the main ingredient for the dish. The only variant here is the spices which is heavily inspired by the chickpea blend from Anar Gourmet Foods. I used their spice once and liked it and wanted to build a spice blend like theirs which everyone can try in ghugni and hence this recipe. Again you can always go and buy the spice blend from their website, this one is just another variant.

It is an Instant pot recipe too and hence is easy, do try it and let me know in the comments below.

Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.

A bowl of cozy soup is like gold in winter, you can have all of it and yet you are never so full.
This green bowl of soup has all the goods and hence I call it the Green goodness soup. The soup does not use any thickening agent and contains only green high nutritious vegetables to develop a one of a kind taste. Green pea’s gives the coarseness, zucchini acts as the thickening agent and spinach gives the extra green texture to the soup.

This is a quick and easy one to prepare.
Do try it and let me know your experience of this soup in the comments below.

Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.

Anar Gourmet Foods, USA sent me a starter pack as a gift to try and promote the product sometime back. This was also one of my earliest promotional work and I loved doing this recipe for them. This spice blend was for the Potato and Egg Fry , I tweaked it a bit to create a vegan version of the dish.
I have used the spice blend for the video but I have also given an alternate spice that can be used to develop decent taste for the dish, I still recommend using the actual spice blend as that is specifically made for this recipe.
Anar Gourmet foods prepares natural, gluten free gourmet seasoning mixes for specific recipes and spice blends. They are available in Stores in the East coast and can be ordered online from anywhere in the States. They sell a wide range of Spice blends including “Saag Paneer” , “Daal” ,” South Indian Hot Curry Powder” etc. Your job as a home cook becomes easy as you do not have to mix, grind or blend tens of spices to prepare your dish, just open this pack, add the main ingredient and cook. The packets have detailed instructions at the back making your job super easy. They also have Frozen entrées as options like “Chicken Tikka Masala with Basmati Rice”. The company is a women owned business and is a part of WBEC-East.

Potato and Egg fry is a staple Indian comfort food and is loved during winter months in many parts of India . This packet helps you recreate this dish easily in your kitchen without having to worry about the blend of spices and their proportion while cooking. This is my version of the dish, I did not use eggs and made it completely vegan. I also used cilantro paste instead of chopped cilantros to get a greenish color in my dish. The most interesting change I made was to use ZOODLES (noodles made of zucchini) and it complimented the potatoes beautifully. The dish was perfect, just great for any palate and goes great with a roti or naan. Look at the picture, doesn’t it look delicious and delectable? You can replace zoodles with zucchini pieces too.
Do try it and let me know how you like the recipe in the comments below.

Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.

​I have getting a lot of requests to posts easy recipes as the world is in lock-down and it is not easy to get the uncommon ingredients I use in many of my dishes. So I decided to post a recipe of a dish I used to eat a lot during my earlier career days, I was living a bachelor in the city of Pune India and there used to be a Udipi cuisine restaurant Prasanna nearby. I used to order To Go’s sometimes from there and this dish used to be my favorite togo – Palak Rice. Since its loaded with Spinach, you get the Greens your body need and the Carb from the rice which we all need in our younger days. This also cooks fast and is a very easy one to make, it tastes really good and should be tried by you all during this quarantine time.

I cooked this on a night when my heart said Indian but my mind said something else tonight..!!! We have all eaten Falafels and we have all eaten curries, this dish combines the two of them and brings it to your plate as a single integrated dish taking the best of both and combining them together.

Mushroom is one of my favorite vegetarian food item and I make a wide variety of mushroom dishes at home. One of the most sought out and easiest to make is the Mushroom rice which I cook with the concept of Mandhi. Mandhi is an Arabian dish where rice is cooked with the water dripping of the meat, here I use the water that comes out while cooking mushroom to cook the rice letting the aroma and taste of the mushrooms get soaked in the rice. I use an instant pot or the pressure cooker for this one and it’s one of the easiest dishes to make for any busy weekday dinners. I took it in my lunch box one day to office and folks asked did I cook biriyani, I had to tell them it’s a simple rice dish but they wanted to taste it and then they all demanded me to make this for them. I never thought this is a recipe that would find a place in my blog but people seem to love it and hence I think it’s worth sharing.
Do try the recipe and let me know if you like it. You can also refer to the video in youtube.

I have vivid memories of going to Kolkata for my summer vacations to our ancestral home every year. One of the highlights of the trip used to be 2-3 days of morning breakfast at Kala’r Dokan or Kaala’s breakfast cu, Tea shop.
There is where I have had the tastiest Aloo Dum ever, their version was simple and tasty. The cook and owner Kala uncle never used to add Cream, Curd, nuts or anything exotic in there but his dish used to be fantabulous. I used to borrow bucks from my dad and used to go there to enjoy this delicacy, well Kala is no more and neither does the Aloo Dum exists there anymore.
The dish is nothing more than potatoes , ideally deep fried and immersed in a spicy sauce . I boil it rather than deep frying it for obvious healthy reasons though.
I try to replicate the taste from my childhood in my version of the Dum Aloo. Do take it for granted that this will be a success, every time I have made it for my guests, they have just loved it. So you should definitely try this one, it’s a easy one to make and yes you can skip the nuts and raisins and it still works wonders.

Please try and let us know in the comments below, also do subscribe to the YouTube channel .

This is another quick recipe in our new edition of quick and easy recipe, this needs just three veggies which cook fast and hence can be prepared pretty quickly as a quick side.

You can never take out Posto off a bong’s plate ... Eggplant Aloo Posto for lunch today reminds me of home, mommys kitchen and the City of Joy.

Poppy was used by Mughals as a recreation drug and then after the battle of Plassey of 1757 , English found a way of making money by selling Poppy Opium in China. Bengal was suppressed and the farmers were forced to produce Poppy which had no food value for the poor Indian farmer as a dried seed had no room in our cuisine. Thus we call poppy as a colonial symbol but we have grown to adore it , almost the same way we love cricket. It all changed when a Bong experimented with it and found much to the delight that the seeds when made into a paste gives a nutty flavor, blended well with mustard oil.

We love it with almost everything including Chicken , I had earlier posted a picture of the Rezala which is made of the poppy seeds.

Tomato rice is the real form of comfort food in Southern India. It is easy to cook, uses minimum condiments from your kitchen and can be made in quick time. It’s like you got tomatoes and rice in the pantry, great !!! you can make tomatoes rice…!!!
I was exposed to it during my college days, and it struck a chord with me. Since then, I am a fan of this plain and simple dish. We make it often when we do not want to cook but still end up cooking reluctantly so it’s our “Reluctantly to go” dish .
Today I was about to make it for lunch when I decided to experiment a bit and use the vegan stock from Millies to cook my rice with. I chose the flavor that would be apt for it - Tomato Basil and started with my instant pot. Apparently, they had sent me these goodies and I wanted to cook something Indian with them too. I was surprised with the vibrant flavors it generated and hence I am sharing this recipe here, The tomato basil stock just elevated the taste of the rice to a new level. I could still feel the essence of the real dish in my plate but with a hint of basil in it which brought a new wow factor in it. Sharing this very quick and easy recipe with you all , let me know in the comments below how you like it-

Sandy and I are big fans of this one, we love the one we get at Costco and that is an ingredient you always would find in our fridge. But off lately since Sandy has grown big into gardening, we have started mending our ways. We now have fresh basil in our garden and hence this is a sauce we have started often at home.
You can use this sauce to make pasta, fish , Paneer , Tofu or a lot of other stuff and it stays good for a good time when refrigerated. It also historically dates back to the Roman Empire making it one of the most ancient sauces known to the human race, hope you would like this version from our kitchen.

Please try and let us know in the comments below, also do subscribe to the YouTube channel .

Some left over rice and a busy workday - looks like heaven is shouting it loud asking me to make some fried rice. I quickly checked the fridge and there was a 1/2 cut beetroot and I decided to make a beetroot rice. I love making these time and again, the beetroot renders a beautiful red color to the rice and makes it look fancy for a quick lunch. I also spotted some basil leaves and threw them in the wok to give it a bit of Thai touch.
Do try the recipe, and let me know in the comments.

This sour and tangy potato curry is the new edition to our weekday easy curries. An instant pot recipe, it cooks fast and the recipe is simple enough to everyone’s liking. If you have some pickle at home , use the oil from that to temper the spices and that will elevate the taste of this dish else you can use any oil of your choice .
Sharing it here so to make your life easy on weekdays :) do try and let me know how you like it .Do try the recipe, and let me know in the comments below.

The debate titled - “Aloo Methi vs Aloo Posto ?” , has been taking place for years between North Indians and East Indians. The folks from east love a plate of Aloo Posto on any normal weekday and same is the case with Aloo Methi and the North Indians. The ease to make the two dishes, the high Carb content of the Soft Cooked Aloo(Potato) , the poppy effect or the herby effect makes these two a must in all Indian households. They both compliment Rice with Lentils (Daal) or Roti/Chapatis and that makes them ample choice for both Lunch and Supper times. I have had both growing up as kid and comfort food doesn’t get better than this. I thought of adding both the dishes together and bring an end to this debate, trust me together they taste better.

Presenting my version of this Quick and fast recipe ,I have used very minimum spices and ingredients to keep it simple yet effective for your palate. Do try and let me know in comments below.

This is a simple dish which we make sometimes as an appetizer , goes well with Daal(lentil) Rice or just as a starter at times. It is a vegan dish and you should give it a try for its simplicity and ease to make it.

Coconut rice is cooked in various parts of India using different techniques. The recipe I am sharing is something I learned from a South Indian friend of mine who makes it using coconut milk and spices. The taste of this dish comes very close to the biriyani rice because of the use of the spices like star anise and mace. It is the sweetness from the coconut milk that distinguishes this rice from any other pulao or biriyani. One more important aspect to remember while making this dish is to ensure that the onions caramelize in ghee so that it does not turn brown. The ghee helps the onions to melt in it. This adds an interesting flavor of sweetness to the rice and elevates its taste.
This dish is a great choice for a side of rice as it compliments almost anything with it. I would recommend to eat something non spicy with this rice so that the rice does not overpower your entrée.
This should be a must in your weekday menu’s , do try the dish and let me know in the comments below how you liked it.

Do check the YouTube video for better understanding of the recipe, do follow me in Instagram and facebook.