Jeera Rice & Spinach with Moong Dal Saag

Last Sat'day I prepared jeera rice and spinach with moon dal as quick lunch after hours of kitchen cleaning! I have blog Jeera rice before and this time I add few more ingredients like garam masalas and raisins...and of course My jeera rice always had to be in cooker....till date I never prepared Jeera rice with cooking rice separately and then frying..no way! Jeera rice suppose to be a comfort food I can't spend that much time by preparing rice and then going to fry it!

And the saag, it was trial...first I thought to prepare spinach with dal the usual way...then I thought making only saag but that will not be enough to eat for both of us then suddenly the idea came to mind of using yellow split dal and to make a dry version, so here is what I did:

For Spinach with Moong Dal:


Spinach - 1 bunch

Moong Dal (Yellow split dal) - 2 tbs

Onion - 1 large

Green chili - 3-4 ( I used dry red chili)

Cumin Seeds - 1/2 tsp

Garlic - 2-3 pods

Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Oil - 1-2 tbs 
Salt - to taste
Water - 1/2 cup


1. Clean and soak the moong dal in water for 15-30mins. Wash and chop the spinach [fine chop the stems and keep aside], onion, garlic, green chili.

2. In a pan heat oil, add cumin seeds and allow them to splutter. Add garlic, chili, onion and saute for 2 mins or until onion change colour.

3. Now add the chopped stems cook for a min and then add the soaked dal, mix well and cook for 2 mins. Now add salt, turmeric and chili powder, give a good stir.

4. Add 1/2 cup water and let the dal gets semi cook, now add the chopped spinach stir well and cook for 5-7 mins or until oil starts coming out.

Our side dish is ready.

For Jeera Rice:

Rice - 1 cup

Cumin Seeds - 1tsp
Garlic - 2 pods [ crushed]
Bay Leaf - 1
Cardamom - 1
Cinnamon - small piece
Dry red chili - 2-3
Raisins - few (optional)
Oil - 2 tbs
Salt - to taste
Water - 2 cup or less

1. Clean, wash the rice and keep aside.

2. In a cooker heat oil, add bay leaf, chili, cardamom, cinnamon cumin seeds and cook for 30secs. Now add crushed garlic and saute for 30secs.

3. Add rice and cook for 2 mins, add salt and water; close the cooker and cook for 5-7 mins or as you use your cooker for rice.

Enjoy quick Jeera Rice


his is one of the simple recipe which can be prepared in mins and taste just too good. I have made this some time back for my BIL's China trip...so he can eat something good.


Chiwda/Beaten Rice - 1 cup

Peanuts - 1-2 tbs or handful

Roasted Split Gram (Daria dal) - 1 tbs

Corn flakes - 1 tbs [ optional]

Raisins - 1 tbs [ optional]

Cashew nuts - 1 tbs [ optional]

Sev or Aloo bhujiya - 2-3 tbs [ optional]

Curry leaves - few

Redchili powder - 1tps

Turmeric powder - 1/2 tps

Mustard Seeds - 1/2 tps

Sugar - 1 tbs

Salt - 1/2 tps

Rock Salt - 1/2 tps

Oil - 1tbs


1. Dry roast Chiwda, peanuts, cashews, split gram dal each for 2-3 mins, set aside.

2. Heat oil, add mustard seeds let them splutter. Add curry leaves, Chiwda, red chili, turmeric powder, salts and mix well. Roast for 2-3 mins now add the remaining ingredients give a good stir. Allow it to cool down and enjoy

And this goes to Festive Food: Summer Treat hosted by me since it's good to prepare for kids during holiday when they are always hungry (we use to like tht ;))

Saturday Lunch with Masoor Dal and Rasam

This was one of our Saturday lunch which was laying in my draft for long now. I have made simple masoor daal, rasam and use leftover Masala Eggplant . I made rasam in a hope that DH will try that but as usual he somehow manage to escape rasam! I just miss my sis ...coz she likes rasam a lot :-)....

Masoor Dal Recipe you can refer here

For rasam, here parupuu rasam or tomato rasam recipes.

Recipe Index





Spice Powders ~ Masalas &  Podi




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Channa Jor Garam

ost of us like to eat quick snacks and if those are healthy then it's icing on the cake isn't it?  One of those is Channa it's simple yet so tasty.  I have soaked black chickpeas to make channa masala but endup doing this for evening snacks, so here it is Channa Jor Garam and enjoy...


Black Chickpeas/Channa - 1 cup [ boiled]
Onion - 1 large [chopped]
Lemon Juice - 1/2 tbs [optional]
Cumin Seeds - 1/4 tbs
Garam Masala powder - 1/2 tbs [optional]
Chili Powder  - 1tbs
Chat Masala - 1/2 tbs
Black Salt  - 1/2 tbs
Salt - a pinch
Oil - 1 tbs


1. In a pan heat oil, add cumin seeds and allow it to splutter. Now chopped onion and fry for a min.

2. Add boiled channa, give a good stir and cook for a min.

3. Add all the masala powders, salts mix well and cook for 3-4 mins.

4. Add lemon juice, stir well and off stove.  Garnish with chopped onion and enjoy :-)

Here is the updated Picture:

Now coming over to tried and tasted, I have bookmarked so many recipes from so many blogs..I do try one or two recipes here and there..and most of the time I do not have pics :-( but whatever I manage to take I'm going to post them. 

When Madhu from Madhu's Food Journal posted Aromatic Podis I knew I'm going to try those.  I have tried her Karivepillai(Curry leaves) Podi and it was so good...am going to prepare my next batch soon.  Thanks Madhu for sharing :-)

Tomato Dip/Chutney

his is one of my favorite, I can eat tomato chutney/Dip with everything whether it's roti, bread, idli-dosa or rice..I have no particular way of making chutney. .as I like I make them...and during summer when tomato prices comes down you make make these in large quantity and store it.  Also you can mix this chutney with rice to make it tomato rice :-)...so here it is...


Tomato - 4 large
Dry red chili - 4 (or according to taste)
Garlic pods - 4 (optional)
Red chilli powder - 1tbs
Mustard Seeds - 1 tbs
Oil - 2 tbs
Salt - to taste
Water - if required.


1. Wash and cut the tomato in chunks.

2. Heat 1 tbs oil in pan, add garlic, dry chili and saute for a min.

3. Add tomato chunks and saute for 2-3 mins, add salt and red chili powder mix well and cook for 2mins and off the stove.

4. Let the tomato cool down then make puree (if required add very little water)

5. Heat remaining oil in pan, add mustard seeds and let it splutter. Add the puree and cook for 2-3 mins.

Tomato chutney is ready. If you want to store the chutney for long then do not add any water.  And this goes to Festive Food: Summer Treat hosted by me. Also to 15 minutes Cooking.


And here jelly I made for my nephew Kedar.

Enjoy your day...

Cabbage Chana Dal

his was prepared by dear DH as I was late from work.  It's a very simple recipe but that does n't make it any less tasty.  Before I could have never imagine cabbage in dal...as I don't like the soggy taste of cabbage after it's get boiled, but it was not the case with this dal, try yourself to know :)


Bengal gram/Channa Dal - 1 cup
Cabbage - 150gms (appr.)
Onion - 1
Tomato - 1
Green chilli - 2-3
Garlic pods - 2
Cumin Seeds - 1/2 tps
Red chilli powder - 1tbs
Turmeric powder - 1/2 tbs
Salt - to taste
Coriander leaves - 1tbs chopped (optional)
Oil - 1-2 tbs


1. Clean and wash gram dal, Cut washed cabbage in large chunks and preesure cook both with water, turmeric for 10-15mins or until done.

2. Slice onion, dice green chillies and chop tomato, coriander leaves, garlic.

3. In a pan heat oil, add cumin seeds and let them splutter.  Add garlic and fry until golden brown.

4. Add onion and chilli and fry until onion become transparent, add all the powder masala and cook for 2 mins.

5. Add tomato, mix well and cook for another 2mins.  Now add the cooked dal and cabbage give a good stir, add salt and cook for a min.

6. Now add 1/2 cup of water (or more) and cook for 5mins, garnish with coriander.

Server with Rice or Roti. 

This goes to Sowmya's SWC: Cooking with Greens, event started by Lakshmi.

Dum Aloo

i, how you guys doing? So, by now all of us about Swine H1N1 Influenza A Flu (ya, WHO has changed the flu name, click on the link to know more details about it) ....and all the countries geared up to deal with it, now a days work as increased a lot since everyone is preparing the BCP [Business Continuity Planning, click on the link to know about BCP :)] as we can't do much to but play our part and maintain hygiene habits. One of my client site already started taking temperature twice a day and we need to sign declaration form incase of traveling overseas (JB is consider oversea too :p). Well let's not talk much about these and let me get into today's recipe.

This recipe is from one of the cooker booklet, I try to adopt the recipe as much as possible but me being me...there is always a change to two ;)...relatively it's a simple recipe or should I say not to so complicated ! If any of you want to try this then pls go ahead, it just so delicious.

Baby Potato - 500gms
Onion - 2 Large
Tomato - 1 Large
Ginger-garlic paste - 1tbs
Brown Cardamons - 1
Cloves - 2
Cumins Seeds - 1tbs
Poppy Seeds - 1 tbs (or 5-6 cashews)
Dry red chili - 2
Cinnamon - 1" stick
Bay Leave - 1
Redchilli Powder - 1tbs
Turmeric Powder - 1/2 tbs
Curd - 1 cup
Garam Masala Powder - 1 tbs
Salt - to taste
Oil - 4-5 tbs


1. Pressure cook washed baby potato for 10 mins or until potato done.

2. In a pan, dry roast brown cardamoms, cloves, cumin and poppy seeds (or cashews).

3. Grind roasted ingredients together with 1 onion, ginger-garlic paste with little water and keep aside.

4. Peel the potato, either deep fry the potatoes or shallow fry them in 1tbs of oil and keep aside.

5. Chop or grate remaining 1 onion and tomato

6. Heat the remaining oil, add whole chillies, cinnamon and bay leaves; stir for few seconds. Add chopped onoin and fry till golden brown.

7. Add ground paste fry for 2 mins, add chopped tomato, salt, chilli and turmeric powders; stir well and cook for 2-3 mins.

8. Beat curd and add 1 tbs curd, stir fry until curd is well blended (appr. for 1/2 mins); repeat the process for rest of curd.

9. Stir fry till oil shows separately, now add potatoes and stir gently to coat the potatoes with masala.

10. Add 2 cups of water and cook on low heat for 5 mins.

11. Add garam masala, stir well and cook for 2mins.

Server hot with roti/paratha/puri or rice/pulav