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Tag: One pot

  • Jeera Rice

    Jeera rice is the standard rice of Punjabi restaurants and the easiest upgrade from plain steamed rice at home. It owes its popularity to the long-grain basmati of Punjab and Haryana, which cooks into separate, slender grains, and to cumin, a spice that pairs well with the dals and gravies of the region.

    The flavour is light and nutty. Cumin seeds fried in ghee release their aroma into the fat, which then coats every grain; a bay leaf and a couple of cardamoms add a faint perfume. The rice should be fluffy and dry, each grain long and intact, never sticky. A squeeze of lemon helps keep the grains white.

    It is served with dal makhani, rajma, kadhi, chole or any rich curry, and it is a fast side for weeknights because it takes barely 25 minutes from start to finish. Because it is mildly flavoured, it never competes with the curry it accompanies. Cooking it by the absorption method, with a measured amount of water and a tight lid, keeps the grains long and intact without draining away any flavour.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseRice
    Prep time25 minutes
    Cook time20 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbasmati rice / cumin seeds / ghee

    Ingredients

    • 1 1/2 cups aged basmati rice
    • 2 tbsp ghee
    • 1 1/2 tsp cumin seeds
    • 1 bay leaf
    • 2 green cardamom
    • 3 cloves
    • 1 small cinnamon stick
    • 2 3/4 cups hot water
    • 1 tsp salt
    • 1 tsp lemon juice
    • 2 tbsp chopped coriander

    Method

    1. Rinse the rice gently in 3 to 4 changes of water until the water is nearly clear. Soak 20 minutes, then drain well for 5 minutes.
    2. Heat ghee in a heavy-bottomed pot on medium. Add the cumin seeds and let them sizzle and turn a shade darker, about 30 seconds.
    3. Add bay leaf, cardamom, cloves and cinnamon and stir for a few seconds.
    4. Add the drained rice and stir very gently for 2 minutes so the grains are coated in ghee and turn opaque.
    5. Pour in the hot water, add salt and lemon juice, and bring to a boil on high.
    6. When most of the water on the surface has been absorbed and small craters appear, about 6 to 7 minutes, cover tightly and lower the heat to the minimum. Cook 10 minutes.
    7. Switch off and leave covered 5 minutes. Fluff with a fork, lifting from the bottom, and garnish with coriander.

    Tips

    • Aged basmati absorbs less water and elongates better than new-crop rice.
    • Lemon juice keeps the grains white and separate.
    • Do not stir after adding water; it breaks the grains and releases starch.

    Serve with

    Dal makhani, rajma, kadhi pakora or any Punjabi curry.

  • Parsi Mutton Dhansak

    Dhansak is the best-known Parsi dish, a hearty meal of mutton cooked with lentils and vegetables, eaten traditionally on Sundays. In Parsi households, dhansak is not served at festivals or celebrations, because it was eaten on the fourth day after a death, when the mourning meat fast ends. On ordinary Sundays, however, it is beloved comfort food.

    The dish combines several lentils with pumpkin, brinjal, fenugreek leaves and tomato, all cooked until soft and pureed into a thick, smooth gravy. Mutton pieces simmer in this gravy with dhansak masala, a warm blend of spices. The flavour is earthy, slightly sweet and sour, and gently spiced. It is hearty and filling.

    Dhansak is served with brown rice, which is basmati cooked with caramelised sugar and whole spices, and kachumber salad and small mutton kebabs. Lemon wedges and fried onions complete the plate. Chicken dhansak is a popular alternative. Many Parsi restaurants in Mumbai serve dhansak only on Sundays, which keeps the tradition alive.

    At a glance

    RegionMaharashtra
    CuisineParsi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time90 minutes
    Total time120 minutes
    Serves6
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / toor dal / pumpkin / brinjal

    Ingredients

    For the dal and vegetables

    • 1/2 cup toor dal
    • 2 tbsp masoor dal
    • 2 tbsp moong dal
    • 2 tbsp chana dal
    • 1 cup red pumpkin, cubed
    • 1 small brinjal, cubed
    • 1 potato, cubed
    • 1 cup fresh methi leaves
    • 2 tomatoes, chopped
    • 1 onion, chopped
    • 1/2 tsp turmeric
    • 4 cups water

    For the mutton

    • 750 g mutton, curry cut
    • 1 tbsp ginger-garlic paste
    • 1 tsp salt
    • 3 tbsp ghee
    • 2 onions, finely sliced
    • 2 tbsp dhansak masala
    • 1 tsp sambhar masala
    • 1 tsp red chilli powder
    • 1 tbsp tamarind pulp
    • 1 tbsp jaggery
    • 2 tbsp chopped mint and coriander

    Method

    1. Wash and soak the dals together for 30 minutes.
    2. Marinate the mutton with ginger-garlic paste and salt and pressure cook with 1 cup water for 6-7 whistles until tender.
    3. Pressure cook the dals with the vegetables, methi, tomatoes, onion, turmeric and water for 4-5 whistles until everything is very soft.
    4. Blend the dal and vegetables to a smooth puree.
    5. Heat ghee in a heavy pot on medium. Fry the sliced onions for 10-12 minutes until golden brown.
    6. Add dhansak masala, sambhar masala and chilli powder and stir for 30 seconds. Add the mutton with its stock and fry for 3 minutes.
    7. Pour in the dal puree, add tamarind and jaggery, and simmer for 15-20 minutes, stirring often, until thick and well blended. Adjust salt and garnish with mint and coriander.

    Tips

    • The consistency should be thick but pourable; adjust with hot water.
    • Parsi dhansak masala is available in Mumbai stores and gives the authentic flavour.
    • Make the caramelised brown rice by cooking basmati with sugar browned in oil and whole spices.

    Serve with

    Caramelised brown rice, kachumber salad and mutton kebabs.

  • Undhiyu

    Undhiyu takes its name from undhu, meaning upside down. In villages around Surat the vegetables were packed into an earthen pot, sealed, turned upside down and buried in a pit with a fire on top. Today it is cooked on a stove, but it remains a winter dish, made when surti papdi, tuvar lilva, purple yam and small brinjals are in season, and especially on Uttarayan, the kite festival in January.

    The flavour comes from a fresh green masala of coriander, green garlic, coconut, ginger, chilli and sesame that is stuffed into the brinjals and potatoes and coats everything else. Methi muthia, fried fenugreek dumplings, go in towards the end and soak up the oil and masala. The result is rich, slightly sweet and full of contrasting textures.

    It is a feast dish, made in large quantities and eaten with puris, shrikhand or jalebi, and kadhi on the side. Many families prepare the muthia a day ahead to break up the work. The recipe below is the Surti style, which is green rather than red. Red, spicier versions are cooked around Bharuch and Ahmedabad.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseMain course
    Prep time60 minutes
    Cook time60 minutes
    Total time120 minutes
    Serves6
    Spice levelMedium
    DifficultyHard
    Gluten-freeNo
    Key ingredientssurti papdi / purple yam / baby brinjal / methi muthia

    Ingredients

    For the methi muthia

    • 1 cup chopped fresh methi
    • 1/2 cup coarse whole wheat flour
    • 1/4 cup besan
    • 1 tsp ginger-chilli paste
    • 1/2 tsp turmeric
    • 1 tsp sugar
    • 1 tbsp lemon juice
    • 1/2 tsp salt
    • 2 tbsp oil
    • Oil for frying

    For the green masala

    • 1 1/2 cups chopped coriander
    • 1 cup chopped green garlic (or 10 garlic cloves)
    • 1/2 cup grated fresh coconut
    • 2 tbsp ginger-green chilli paste
    • 2 tbsp white sesame seeds
    • 2 tbsp roasted peanuts, crushed
    • 1 tbsp sugar
    • 1 tbsp lemon juice
    • 1 tsp turmeric
    • 2 tsp coriander-cumin powder
    • 1 1/2 tsp salt

    For the vegetables

    • 250 g surti papdi, stringed
    • 1/2 cup fresh tuvar lilva (pigeon peas)
    • 8 small round brinjals
    • 8 baby potatoes, peeled
    • 200 g purple yam (kand), peeled and cubed
    • 2 small sweet potatoes, cubed
    • 1 raw banana, cut into thick rounds
    • 1/2 cup oil
    • 1 tsp ajwain
    • 1/4 tsp asafoetida
    • 1/2 cup water

    Method

    1. Mix all muthia ingredients except frying oil into a stiff dough without adding water. Shape into 20 small finger-sized logs and deep fry on medium heat for 4-5 minutes until golden and cooked through. Drain.
    2. Combine all the green masala ingredients in a bowl and mix with your hands. Set aside about one-third for stuffing.
    3. Make a deep cross cut in each brinjal and potato, keeping the base intact, and stuff with the reserved masala. Fry the cubes of yam, sweet potato and raw banana lightly in hot oil for 3-4 minutes until the edges are golden; this keeps them from turning mushy.
    4. Heat 1/2 cup oil in a wide heavy pot on medium. Add ajwain and asafoetida, then the papdi and tuvar lilva with half the remaining masala. Stir for 2 minutes.
    5. Layer the stuffed potatoes and brinjals over the beans, then the fried yam, sweet potato and banana. Spread the rest of the masala on top and sprinkle 1/2 cup water around the edges.
    6. Cover tightly and cook on low heat for 30-35 minutes without stirring. Shake the pot gently every 10 minutes to stop sticking.
    7. Check that a knife slides easily through the potato and yam. Add the fried muthia, cover again and cook 5-7 minutes more until they soften slightly. Fold very gently and rest for 10 minutes before serving.

    Tips

    • Undhiyu should be oily; the oil carries the masala and stops the vegetables from catching. Reduce it only slightly.
    • Do not stir with a spoon once layered; shaking the pot keeps the vegetables whole.
    • If green garlic is out of season, use regular garlic and a handful of spring onion greens.

    Serve with

    Hot puris, shrikhand or jalebi, and a bowl of Gujarati kadhi.

  • Vegetable Pulao

    Vegetable pulao is cooked in homes across India, and every region tweaks it slightly. It descends from the Persian pilaf, introduced to Indian kitchens by the Mughal court, but the everyday version is far simpler: basmati rice and seasonal vegetables cooked together in a measured amount of water with whole spices, so the rice absorbs all the flavour.

    Unlike biryani, pulao is not layered or dum-cooked, and it relies on aroma rather than heat. Bay leaf, cinnamon, cloves, cardamom and shahi jeera give fragrance, ghee gives richness, and carrots, beans, peas and cauliflower add colour. It goes into school tiffins, onto weekday lunch plates and alongside a rich curry at parties.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseRice
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbasmati rice / carrot / green peas / french beans / ghee

    Ingredients

    • 1 1/2 cups basmati rice, rinsed and soaked 30 minutes
    • 2 tbsp ghee
    • 1 tsp shahi jeera or cumin seeds
    • 1 bay leaf
    • 1 inch cinnamon
    • 4 cloves
    • 3 green cardamoms
    • 1 star anise (optional)
    • 1 large onion, thinly sliced
    • 1 tsp ginger-garlic paste
    • 2 green chillies, slit
    • 1 carrot, diced
    • 1/2 cup french beans, chopped
    • 1/2 cup green peas
    • 1/2 cup cauliflower florets
    • 1/2 tsp garam masala
    • 2 1/2 cups hot water
    • 1 tsp salt
    • 2 tbsp chopped mint
    • 2 tbsp chopped coriander
    • 1 tsp lemon juice

    Method

    1. Heat the ghee in a heavy pot on medium heat. Add shahi jeera, bay leaf, cinnamon, cloves, cardamom and star anise and fry for 30 seconds until fragrant.
    2. Add the onion and fry for 5-6 minutes until light golden.
    3. Add ginger-garlic paste and green chillies and fry for 1 minute until the raw smell goes.
    4. Add carrot, beans, peas and cauliflower and stir-fry on medium heat for 3 minutes.
    5. Drain the rice and add it to the pot. Stir gently for 1-2 minutes so the grains are coated in ghee, taking care not to break them.
    6. Pour in the hot water, add salt, garam masala, mint and coriander, and bring to a boil on high heat.
    7. Cover tightly and cook on the lowest heat for 12-14 minutes until the water is absorbed and the rice is cooked. Do not open the lid in between.
    8. Turn off the heat, rest covered for 10 minutes, drizzle lemon juice and fluff gently with a fork.

    Tips

    • Soaked basmati needs about 1 3/4 cups water per cup of rice in a pot; in a pressure cooker use 1 1/2 cups and cook for 1 whistle.
    • Resting after cooking lets the steam finish the grains so they separate without breaking.
    • Top with fried onions and cashews for a festive version.

    Serve with

    Boondi raita, paneer butter masala or dal makhani.

  • Moong Dal Khichdi

    Khichdi is perhaps the most universal comfort food in India, mentioned by medieval travellers such as Ibn Battuta and cooked in some form in nearly every state. It is the first solid food for many babies, the meal for anyone unwell, the Saturday or Makar Sankranti dish in many homes, and the quiet dinner when nobody wants to cook.

    Moong dal khichdi is the lightest version: rice and husked yellow moong cooked together with turmeric and salt until soft and porridge-like. A tempering of ghee, cumin, asafoetida, ginger and green chilli gives it warmth. It can be made loose and soupy or thick enough to hold its shape, and a spoon of ghee on top is non-negotiable.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseMain course
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / moong dal / ghee / turmeric

    Ingredients

    For the khichdi

    • 1/2 cup short-grain rice
    • 1/2 cup yellow moong dal
    • 1/2 tsp turmeric powder
    • 1 tsp salt
    • 4 cups water

    For the tempering

    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • A pinch of asafoetida
    • 1 tsp grated ginger
    • 1 green chilli, slit
    • 6 curry leaves (optional)
    • 1 small tomato, chopped (optional)
    • 1/2 tsp red chilli powder (optional)

    Method

    1. Rinse the rice and moong dal together in several changes of water until the water runs clear. Soak for 15 minutes and drain.
    2. Put them in a pressure cooker with turmeric, salt and 4 cups water. Cook on medium heat for 3-4 whistles, then let the pressure release naturally.
    3. Open the cooker and mash the khichdi lightly with a ladle. Add 1/2 cup hot water if you prefer it looser, and simmer for 2 minutes.
    4. For the tempering, heat the ghee in a small pan on medium heat. Add cumin seeds and let them sizzle for 10 seconds until they darken slightly.
    5. Add asafoetida, ginger, green chilli and curry leaves and fry for 30 seconds. If using tomato, add it now and cook for 2 minutes until soft.
    6. Turn off the heat, add the red chilli powder if using, and pour the tempering over the khichdi. Stir and serve hot with more ghee.

    Tips

    • For a sick-day khichdi, skip the chilli and tomato and keep the tempering to ghee, cumin and asafoetida.
    • Khichdi thickens quickly as it cools; always loosen it with hot water before reheating.
    • Add diced carrot, peas or spinach with the rice and dal for a more filling vegetable khichdi.

    Serve with

    Plain curd, papad, pickle and a spoon of ghee.

  • Jadoh

    Jadoh is the signature dish of the Khasi and Jaintia people of Meghalaya. In Shillong's Police Bazaar and Laitumkhrah, small jadoh stalls serve it from dawn, often with pork offal, fried fish or a pork curry, and it is the meal people head to after a long night or a cold morning walk.

    It is rice cooked in pork fat and stock with plenty of ginger, onion and turmeric, so each grain turns yellow, glossy and savoury. Traditional versions use the local red rice and sometimes cook the rice with pig's blood (jadoh snam). The version here uses pork pieces and ordinary rice, and is mildly spiced so the meat and ginger lead.

    At a glance

    RegionMeghalaya
    CuisineKhasi
    DietNon-vegetarian
    CourseRice
    Prep time20 minutes
    Cook time50 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / pork / ginger / onion / turmeric

    Ingredients

    • 1 1/2 cups short-grain or local red rice, washed and soaked 20 minutes
    • 400 g pork with some fat, cut into small 2 cm pieces
    • 2 tbsp pork fat or oil
    • 2 onions, finely chopped
    • 2 tbsp ginger, finely chopped or crushed
    • 1 tbsp garlic, crushed
    • 1 tsp turmeric powder
    • 1/2 tsp black pepper
    • 2 bay leaves
    • 2 green chillies, slit
    • 3 1/2 cups hot water
    • Salt to taste

    Method

    1. Put the pork pieces in a heavy pot on medium heat with 1/4 cup water. Cover and cook for 15 minutes until the water evaporates and the fat starts to render.
    2. Add the pork fat or oil and fry the pork on medium heat for 5-6 minutes until lightly browned.
    3. Add the onions, ginger, garlic and bay leaves and fry for 6-8 minutes until the onions are soft and golden.
    4. Stir in turmeric, black pepper, green chillies and salt and cook for 1 minute.
    5. Drain the rice and add it to the pot. Stir gently for 2 minutes so every grain is coated in the fat and turns yellow.
    6. Pour in the hot water, bring to a boil, then cover and cook on the lowest heat for 18-20 minutes until the rice is cooked and the water absorbed. Red rice may need 10 minutes longer and a little more water.
    7. Turn off the heat and leave covered for 10 minutes, then fluff gently and serve.

    Tips

    • Do not skimp on ginger – it is the dominant flavour after the pork.
    • For a lighter dish, use chicken thighs instead of pork, though it is then no longer classic jadoh.
    • Leftover jadoh reheats well with a splash of water in a covered pan.

    Serve with

    Doh khlieh (pork salad), a pork curry, or a fiery tomato chutney.

  • Bisi Bele Bath

    Bisi bele bath means hot lentil rice in Kannada, and it is said to have been refined in the kitchens of the Mysore palace. It is a one-pot meal of rice and toor dal cooked soft, mixed with vegetables, tamarind and a special spice powder, and served piping hot with a generous spoon of ghee. In Bengaluru it is a standard dish at darshinis, weddings and temple feasts.

    The texture is porridge-like and loose, never dry, and it thickens as it cools. The masala, with roasted chana and urad dal, coriander, red chillies, cinnamon, cloves, marathi mogu and dry coconut, gives it a complex, warm, tangy flavour. The ideal plate comes with crunchy khara boondi or potato chips on the side.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegetarian
    CourseMain course
    Prep time25 minutes
    Cook time40 minutes
    Total time65 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / toor dal / tamarind / mixed vegetables / ghee

    Ingredients

    For the bisi bele bath powder

    • 2 tbsp coriander seeds
    • 1 tbsp chana dal
    • 1 tbsp urad dal
    • 1 tsp cumin seeds
    • 1/4 tsp fenugreek seeds
    • 8 Byadgi chillies
    • 1 inch cinnamon
    • 4 cloves
    • 1 marathi mogu
    • 2 tbsp dry coconut (kopra), grated
    • 1 tsp poppy seeds

    For the bath

    • 3/4 cup sona masoori rice
    • 1/2 cup toor dal
    • 1/4 tsp turmeric powder
    • 5 cups water
    • 2 cups mixed vegetables: carrot, beans, peas, potato, chow chow, drumstick
    • small lemon-sized tamarind, soaked in 1 cup water
    • 1 tbsp grated jaggery
    • 1.5 tsp salt

    For the tempering

    • 3 tbsp ghee
    • 1 tsp mustard seeds
    • 15 cashews
    • 1 sprig curry leaves
    • 1/4 tsp asafoetida
    • 10 shallots or small onions, peeled (optional)

    Method

    1. Dry roast the coriander, dals, cumin, fenugreek, chillies, cinnamon, cloves and marathi mogu on low heat for 5-6 minutes until fragrant and the dals turn golden. Add coconut and poppy seeds in the last minute. Cool and grind to a fine powder.
    2. Wash the rice and dal together and pressure cook with turmeric and 4 cups water for 4-5 whistles until very soft. Mash lightly.
    3. Cook the vegetables in a large pot with 1 cup water and a little salt for 8-10 minutes until tender.
    4. Add the tamarind extract, jaggery and salt to the vegetables and boil for 5 minutes until the raw tamarind smell is gone.
    5. Mix 4 tbsp of the spice powder with a little water to a paste and stir it in. Simmer for 3 minutes.
    6. Add the mashed rice and dal and mix well. Add hot water to get a loose, porridge-like consistency; it will thicken as it stands. Simmer on low heat for 5 minutes, stirring to prevent sticking.
    7. For the tempering, heat ghee, splutter mustard seeds, fry cashews until golden, then add curry leaves, asafoetida and shallots and fry until the shallots soften. Pour over the bath and mix.
    8. Serve hot with an extra spoon of ghee on top.

    Tips

    • Always keep bisi bele bath looser than you think it should be; it sets firm within minutes.
    • The leftover powder keeps for a month in an airtight jar.
    • Byadgi chillies give colour without too much heat; use fewer Guntur chillies if substituting.

    Serve with

    Khara boondi, potato chips or papad, with raita or curd on the side.