Spicy Eggplant Rice | Baigan Pulau

Rice with buttery soft eggplant

Is it the golden brown cashews or the butter soft spears of eggplant that make this a succulent rice dish? The eggplants are first marinated in turmeric and salt to maximise the flavours, before being sauteed with spices and then cooked with the rice. The sesame-heavy spice mix is freshly made – dry roasted and then ground – and adds a nuttiness to the basmati rice.

This is a great main dish rice for lunch or dinner. It is a fiddly dish, with more work than we normally include in recipes. But the result is worth the extra effort. Serve with yoghurt or raita/pachadi, a simple spiced vegetable, a simple broth and perhaps some roti.

Browse all of our Rice Recipes here and here. Our Yamuna Devi recipes are here. Explore all of the Indian recipes here and here. Or be inspired by our Autumn dishes here and here.

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Rice and Cauliflower Pilaf

Buttery soft cauliflower with rice

The cauliflower is butter soft, delicately seasoned with a yoghurt and spice mixture, nestled into a beautiful rice dish. You will be amazed at this rice-cauliflower combination from Yamanu Devi.

The cauliflower is stir-fried until slightly golden before a yoghurt-coconut-spice mixture is folded in. Then the cauliflower is steamed to tenderness with spiced rice. A perfect dish for entertaining too.

Please browse our other Pilaf recipes, Cauliflower recipes and Rice recipes also here. An index to our Indian recipes can be seen here. Or just enjoy our easy Winter recipes here.

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Urad Bean Sprouts in a Sesame Coconut Yoghurt Sauce | Sabut Urad Usal

Urad sprouts are unusual, and here they are in a yoghurt gravy.

This is a dish from Maharashtra in India. Whole urad or muth beans and sprouts are the traditional favorites, but you can also use sprouted chick peas, aduki or mung beans in this dish. Sprouted beans are bursting with nutrition because they are a living, growing food. When left raw, their flavor may be strange to the newcomer. In this dish, however, flavor is obtained without sacrificing the nutritive value of the sprouts.

Check out all of the Urad recipes here and here. Perhaps you are also looking for sprouts recipes. Browse Yamuna Devi’s recipes. OR be inspired by our Autumn dishes here and here. You can also browse our Indian Essentials.

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Savoury Rice and Green Pea Pilaf | Masala Hari Matar Pulao | Punjabi

An eye-catching and mouth-watering dish.

This is a great 1-pot meal or basis of a larger meal, and, of course, delicious. It is great lunch food and also good comfort food. Eye-catching, it is perfect for the buffet table, or a light luncheon or dinner. It is rich with texture, colour and flavour. It is common in Punjabi homes and has lots of variations.

Please browse our rice dishes here and here, and pilaf dishes. Or it might be Pea Recipes here and here that you are after. We have a range of Punjabi dishes for you to explore.

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Golden Rice | Simple Yellow Rice | Simple Turmeric Rice

A simple yet flavoursome, healthy rice dish from North India.

Turmeric lends a sense of glamour to a rice dish, tinting it deliciously yellow. In this dish, the herbs and spices are subtle and compliment basmati rice’s lovely nutty flavour. It can be eaten with a soup or salad style dish and also goes well with a simple dal and some chutney and pickle.

You can read more about Turmeric here. It really is a wonder spice. If you would like to see some other rice dishes, we have Pepper Cumin RiceLemon Rice, and Mango Rice. For all of our Rice dishes click here.

Browse our different methods for cooking rice. Our especial favourite is Buttery Steamed Rice.

You might also like to try Savoury Rice and Green Pea Pilaf, Potato Subzi and Urad Dal with Tomatoes. More of Yamuna Devi’s recipes can be found here.

Or simply browse all of our easy Mid Autumn dishes.

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Obla Chaval | Simple Oven Finished Rice

A take on a traditional method of cooking rice.

This rice is a take on the traditional Indian wood-fire cooked rice and the rounded bottom, thin neck traditional pots of India. Sadly this is difficult to do in the modern home, so par cooking the rice and finishing it in the oven approximates it.

It is worth looking for Basmati Aged Rice. Your rice will be perfect and very unlike rice cooker rice.

You might also like to try our how to cook rice articles, especially Steamed Rice, and Absorption Method Rice. Browse our many rice recipes here and here. Or explore Yumana Devi’s Indian recipes.

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Potato Subzi | Dry Potato Curry

Who can go on a carb-free diet when dishes like this exist?

When Yamuna Devi studied Vedic Cooking, she studied with Srila Prabhupada for 3 months. She tells that in the study of vegetables, they spent  weeks on potatoes, exploring basic methods of cooking, learning how to control the taste and appearance of a dish without diminishing its nutritive value.

When I was in India recently I heard one visitor bemoaning the fact that there seemed to be so few vegetables in Indian food. Of course that is not true, but if you eat in restaurants only, it may appear that way. There is a wealth of vegetables – many more than we are used to here – including countless varieties of greens and innumerous salad style dishes. India produces one of the largest assortments of vegetables, fruits and legumes in the world. You only have to visit any market to see how this is true.

Have a look at our Subzi recipes here. You may also want to try Arai Puli Kuzhambu (Potatoes in Tangy Gravy), Potato and Sweet Potato VindalooDoodh Wale Aloo (Milkman Potatoes), Aloo Palak (Potatoes and Spinach), and Nachi’s Sweet Potato and Eggplant Madras Curry.

Browse all of our Potato recipes here and here, or all of our Indian recipes here and here. Find inspiration in our Summer recipes here and here.

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Khumani Chatni | Apricot Chutney | Indian Style

Fragrant and wonderful, this chutney is great when ripe fruit hangs from the trees. At other times, used dried apricots.

This is outstanding chutney, especially when the apricots are tree-ripened, sweet and fragrant. For those of us resorting to fruits sold at supermarkets or corner grocers, look for barely ripened fruit with a fragrant smell. If they are absolutely without smell, use dried apricots which require an overnight soaking in lime juice and water and a slight increase in cooking time.

This is from Lord Krishna’s Kitchen. It is sharp, tangy and sweet at the same time. Make it the star of the meal, even though it is a chutney. It’s strong flavours should not have to compete with other dishes.

You might also want to try Cumquat Chutney, or Baked Apricots with Honey and Orange. Have a look at our Chutney recipes here and here.

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Mooli and Golden Pumpkin Curry | Daikon Radish and Pumpkin Curry

A delicious Indian Curry using Daikon and Pumpkin.

An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Jap Pumpkin, it is a golden delight. Potatoes can be used instead of daikon.

You might also like to try Spicy Pumpkin, a great Pumpkin Soup, or a Daikon Salad. Read more about Daikon Radish here, and there are more pumpkin recipes here and here. Or browse our Indian Recipes here and here. Be inspired by our easy Winter recipes here and here.

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Urad Tamatar Dal | Urad Dal with Tomatoes

A favourite of our family

Urad, that black skin lentil, wonderfully creamy coloured under the skin, is a hard dal that takes a Life (Time) of Cooking (haha). Seriously, it does take a while to cook.

Most people know Urad through Dal Makhani. There are three versions here. One came from Nilgiris Restaurant, that iconic Indian restaurant in Sydney. One was given by the chef at the Oberoi in Bangalore. And the last one was given by a young man working at an Indian grocery. He recited it from memory, and it is very simple but rich in flavour.

You might also like to try Urad with Tomato, Coconut and Coriander, Urad Dal Sundal, and Urad Dal Garlic Rice. Browse all of the Urad recipes here and here. Or you might like our Indian recipes here and here. Be inspired by our easy Autumn recipes here and here.

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Kabli Chana Til Sas | Chickpea, Almond and Sesame Spread / Sauce / Dip

A dip, a sauce a spread.

Chickpeas really are little balls of sunshine. This recipe is extremely versatile – make it thicker or thinner to suit your use from a thick spread to a thin dressing.

Using chickpeas (garbanzo beans) and sesame seeds, it is an Indian take on Hummus. It takes about 5 minutes to make. Easy. Perfect for a such a lazy Sunday afternoon at home.

You might like to try Chickpea and Ginger Salad, or Channa Sundal. Browse all of the Chickpea Recipes here and here, and all of our Dips here and here. Find inspiration in our Summer recipes here and here.

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How to Cook Rice | Buttery Steamed Rice | Sada Chaval

A very special way to cook rice.

There is a very gentle way of cooking rice using a combination of steaming and the absorption method, using indirect heat that leaves the rice so very fluffy with a wonderful texture. The method uses indirect heat to cook rice that as been previously soaked.

Soaking allows the long pointed grains of long grained rice to absorb some water, and allows the rice to relax a little before cooking. It does make a difference, especially if you are using basmati rice.

There are other ways to cook rice, including the absorption method and oven method.

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Two Gentle Golden Mung Soupy Dals | Sada Moong Dal and Kara Moong Dal

Especially good for sensitive times.

Sometimes we want a break from spice heat, right? We want to be coddled by our food. We are feeling a little sensitive, a little vulnerable, and long for something gentle and delicious that will make us feel loved and supported and a little bit in heaven.

I have the dish for you.

You might like to browse all of Yamuna Devi’s recipes here, or check our Mung recipes here and here. We have a wealth of Indian recipes here and here, or use our index as a guide.

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Chickpeas and Young Ginger Salad | Kabli Chana Adrak Kachamber

A seasonal salad to make when young ginger is available.

Oh new ginger! So soft and sweet, without the strong ginger bite of its older sister. In this salad use only young ginger, without any fibres – it is gentle enough for this dish whereas the older ginger, brown in colour and more fibrous, will overwhelm the dish and be tough to eat.

You might also like to try a Simple Chickpea Salad, Creamy Pearl Hummus Salad, or Chickpea, Almond and Sesame Spread. You can always browse our complete chickpea collection here and also here. Explore the Salad recipes here and here or find inspiration in the Spring recipes here and here.

Try other recipes with Chaat Masala: Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, and Spicy Vegetable Sticks.

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