Potato Rice

This post has been due for a long long time now. Sometimes you gotta take a break from doing what you love doing to retain and invigorate that passion. That’s what I did and now I am back =)

Ever wondered how a cross between a tomato rice and veg biryani would look like? This! But that does not complicate it’s preparation. You can put this together with the very basic items available in your kitchen. A perfect lunch box meal when you are not in the mood to prepare a kulambu and side dishes!



  • 2 cups rice
  • 2 potatoes peeled
  • 3 onions
  • 3 tomatoes
  • 1 tsp cumin seeds
  • 1 tsp saunf
  • 1 tbsp ginger garlic paste
  • 2 tsp red chilly powder
  • 1 tsp turmeric powder
  • 3 tsp coriander powder
  • 1/s tbsp garam masala
  • A few curry leaves
  • 4 cups of water
  • 2 tbsp oil
  • Salt to taste


  • Pour the oil in a pressure cooker. When medium hot, add the cumin seeds and saunf. As it splutters, add the chopped onions, saute until golden brown and to it add the ginger garlic paste.
  • Once the ginger garlic paste looses its raw smell, add the chopped tomatoes and a pinch of salt. Cover the cooker without the whistle and allow the tomatoes to cook on low flame. When the tomatoes are cooked and the oil surfaces, add the curry leaves, chopped potatoes, garam masala, turmeric, chilly and coriander powder. Give it a good mix and let it cook for 2 mins.
  • Add rice and water. Give a good stir. Add salt. Pressure cook for two whistles.
  • Serve with curd raita!

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Simple Sweet Corn Rice

Here’s a super quick rice recipe that pairs up so beautifully with any non-veg curry. This is such a time saver especially when you are expecting guests and have little time for preparation. You can concentrate on your non-veg curry while this gets cooked in no time at all!


  • 2 cups rice
  • 3.5 cups water
  • 1 cup sweet corn (I used frozen)
  • 1/2 tsp turmeric powder
  • 2 onions finely sliced
  • 4 cardamom
  • 4 cloves
  • 1 bay leaf
  • 1/2 tsp shah jeera
  • 2 tbsp ghee
  • 1 tbsp refined oil
  • Salt to taste
  • Soak the rice in water for 30 minutes.
  • In a pressure cooker, pour oil and ghee. Once medium hot, fry the onions. Remove them from the oil once they’ve turned crispy and golden brown. Keep aside.
  • To the oil, add shah jeera, cloves, cardamom and bay leaf. As the spices crackle, drain the water from the rice and put the rice into the pressure cooker. Add 3.5 cups of water, turmeric powder, salt and sweet corn. Give the rice a good stir and pressure cook for 1 whistle.
  • Once the pressure escapes, transfer the rice onto a serving vessel and garnish with the fried onions.

Coconut Rice with Capsicum and Carrot

I basically love all vegetables… except capsicum. So I always avoid any dish that contains it. However, recently we went to one of our friend’s house for dinner and she served us capsicum coconut rice. It tasted so good that I instantly fell in love with it.

Later I came to know that capsicums are rich in vitamin C and a source of dietry fibre and many other vitamins and minerals. As I am now on a mission to introduce as many vegetables as possible to my little girl, I decided capsicum is going to be a part of our meal as frequently as possible.

Though I didn’t not get the recipe for this coconut rice from my friend, I used my instincts and put it together. The capsicum gives the otherwise ordinary coconut a lovely twist. And what made me really happy was that my little girl totally enjoyed it!

  • 1.5 cups basmati rice (soaked in water for 30mins)
  • 1/2 cup coconut chopped small and ground into fine paste
  • 1 capsicum chopped finely
  • 2 carrots chopped finely
  • 1 medium onion chopped
  • 1 tbsp ginger garlic paste
  • 1 star anise 
  • 2 cardamom 
  • 2 cloves
  • 1 bay leaf
  • 2 inch cinnamon stick
  • 1/2 tbsp saajeera
  • Salt to taste
  • 3 cups water
  • 2 tbsp oil
  • 1 tbsp ghee
  • Pour the oil and ghee in the pressure cook, once medium hot, add the spices (star anise, cardamom, cloves, bay leaf, cinnamon stick and saajeera). 
  • As the spices begin to crackle, add the onions, capsicum and carrots. Saute until the onions turn light brown and add the ginger garlic paste.
  • Once the ginger garlic paste looses its raw smell, add the coconut paste. Saute for a minute or two and add the rice.
  • Pour water, add salt, give a stir and place the cooker lid. Pressure cook for 3 whistles.