Category Archives: Rice Varieties


“Chinese fried rice” named as a matter of fact

 Oriental terrain knows it is not infact

‘Indo Chinese fried rice’ phenomenal tact pact

Its claim to irrefutable fame

Tickling taste buds is thy game

Pointless playing by thy name

 Balancing the ying and yang

 Sweet ‘n’ sour tastes boomerang

Hot, pungent, warm ‘n’ cold

Plants energy Qi ‘n’ roots the soul

 Family’s touch is always welcome

Magical is the outcome

Creating a beckoning array

It was one such fine day!


🎼 Standing in the Hall of Fame  And the world’s gonna know your name ‘Cause you burn with the brightest flame  And you’ll be on the walls of the hall of fame – The Script – “Hall of Fame” (feat.

Prep time : 15 min; Cooking time : 30 mins; Serves : 4

Ingredients :

  • 3 cups Basmati | any long grain rice
  • 1/4 cup thinly sliced Spring onion bulbs | Scallions
  • 1/4 cup thinly sliced Celery (optional)
  • 1/4 cup  thinly sliced Capsicum | Bell Pepper
  • 1/4 cup  thinly sliced Green Beans
  • 1/4 cup thinly sliced Carrots
  • 1/4 cup thinly sliced or shredded Cabbage
  • 1/4 cup sliced Mushroom | Tofu | Baby corn (optional)
  • 1 1/2 tbsp  Soy Sauce
  • 1 tsp Green chilly sauce (optional)
  • 1 tsp  Red chilly sauce (optional)
  • 1 1/2 tsp Tomato ketchup sauce (optional)
  • 1 tsp Vinegar (optional)
  • 1/2 tsp brown sugar
  • Salt to taste
  • 2 – 3 tbsp Sesame Oil

To be ground into a paste :

  • 1 bulb of Garlic, peeled
  • 1 inch Ginger, peeled
  • 1 – 2 green chilies
  • 1 – 2 whole red chilies
  • 1 – 3 whole peppercorns (optional)

Ingredients for garnish :

  • 1/4 cup thinly sliced spring onion greens

Method :

  1. Rinse well and soak the rice for about 15 mins in 4 1/2 cups of water. Cook in a pressure cooker up to 1 whistle or cook in a vessel filled with water and then drain out once cooked. Make sure the grains are separate and not mushy. Set aside.
  2. Thinly slice all the vegetables and mushroom, tofu (if added) . Set aside.
  3. Grind the ingredients under  ‘To be ground into a paste’ in a mixer. Set aside.
  4. Heat the sesame oil in a large wok, preferably on a medium or high flame, with all ingredients close at hand. Fry the ground paste. Add the vegetables and salt. Saute them for a few minutes, when the vegetables are slightly cooked and crunchy, add the salt, sugar, soy sauce, vinegar and other sauces (if used). Cook for a few more minutes. Check the seasoning.
  5.  Next add the cooked rice and toss things around like a pro, taking care not to break the rice grains and making sure all the grains are evenly coated with the gravy. Switch off heat.
  6. Garnish with spring onion greens and serve hot, as is or along with a Manchurian gravy or your choice of sides.CF2

    Indo Chinese Vegetable fried rice



“Maa, Sunayana’s lunch box of fried rice is so yummy. Why don’t you ask her mom the recipe?” enquired my now Ms. College when she was Ms. School (who likes to be reassured that she is always, my Ms. Baby first!)

Sure, why not ?! We are only a call away. Sunayana’s mother was very kind and patiently gave the detailed procedure, which I have shared here. Our way of saying a ‘Big Thank You’ in appreciation of both Sunayana and her mother was naming this epic fried rice ‘Sunayana Fried Rice’ in our home. Forever!

Kids will love this simply made colourful healthy vegetable rice, can vouch for that!

‘The Sunayana Fried Rice’

Prep time : 15 mins; Cooking time : 15 mins; Serves : 4

Ingredients ( organic and natural ) :

  • 11/2 cups Seeraga Samba (recommended) | Basmati rice
  • 2 cups of water
  • 1 onion
  • 1/4 cup cauliflower (optional)
  • 2 – 3 carrots
  • 15 – 20 beans
  • 1 tbsp of shelled peas
  • 1/2 a Capsicum | green bell pepper (optional)
  • 3 garlic cloves
  • 1 – 2  deseeded green chilies
  • 3 sprigs of coriander | cilantro leaves
  • 1/4 of a lemon
  • 1 tb.sp coconut oil | cooking oil of choice
Close up. It’s Sunayana Fried Rice. Smile please!

Method :

1. Wash and rinse the Seeraga Sambha rice (short grain aromatic rice, which is main hero of this dish) 2 or 3 times with water and add 2 cups of fresh water and cook it for 7 – 8 mins or upto 1 whistle. Let it cool down to room temperature and squeeze in 1/4 of a lemon.

2. Boil the peas in water. Drain and set aside. Boiling the peas separately helps retain their lovely fresh green colour.

3. Finely chop rest of the vegetables in the ingredients list, garlic, deseeded green chilies and coriander leaves into really small tiny pieces. Set aside.

4. Heat oil in a large pan | kadai (to facilate mixing the rice along with the vegetables). Add finely chopped garlic, onions and salt. Fry for few seconds. Then add green chilies and all the finely chopped vegetables and saute well till all the vegetables are nearly done, about 5 -7 minutes. Add peas and then cover and switch off the heat. Leave it for sometime to cool down. Do note the vegetables will cook some more in the residual heat. Check for seasoning, should be salty as we will be adding rice to balance it.

5. Fork out the rice making sure not to break the grains and add it to the pan and mix the vegetables and rice really well taking care to see that the vegetables are evenly distributed and no rice lumps. Garnish with finely chopped coriander leaves.

Notes :

1. The ratio for cooking Seeraga Samba rice is 1 : 11/4 i.e 1 cup rice to 11/4 cup water.

2. Any other vegetable of choice like Broccoli can also be finely chopped and added. Cauliflower, Peas and Capsicum are optional, if not available or in season.

3. Finely chopping the vegetables and the last step of carefully mixing the rice with vegetables are time consuming especially in the morning rush hours. Vegetables can be finely chopped and refrigerated previous night, to save time.

A Great Complete Meal Lunch Box Special can be had as is or along with any interesting CurriesChutneys and Raitas.

A Great complete meal Lunch box special!



If my lunch box, had Lemon Rice (gasp | shock | pinch myself) probably, the wet grinder was out of service, causing a major technical glitch, in the production line, of the Idlis !  When life hands out lemons, we Tambrahms, make Lemon Rice.

Lemon Rice, is an Ideal idea, for a lunch box and while travelling, as it is healthy, quick, easy and tastes even better after cooling down, especially along with pickles and vadams | fryums | chips | crispies.

Lemon Rice

Prep time : 5 mins; Cooking time : 20 mins; Serves : 4

Ingredients :

  • Rice (Ponni raw | Seeraga Sambha (aromatic short grain) | any variety) – 2 cups
  • Lemon – 2
  • Green Chilly – 3 – 4
  • Whole red chilly – 1
  • Mustard Seeds – 1 tsp
  • Black Gram Dal / Udad dal – 1 tsp
  • Bengal Gram Dal / Channa Dal – 1 tbsp
  • Peanuts – 1 tbsp
  • Cashew nuts (optional) – 7 – 9
  • Turmeric powder – 1/2 tsp
  • Groundnut oil / Sesame Oil – 1 tbsp
  • Rock Salt powder – to taste
  • Coriander / Cilantro leaves – 3 sprigs
  • Curry leaves – 9 – 11

Method :

1. Soak the channa dal in water, just enough to cover the lentils for 5-10 mins. Drain and set aside. This step makes the lentil swell up, giving it a soft, chewy texture when one bites into it.

2. Squeeze out the lemon juice, mix in the turmeric powder (an antiseptic, which gives this rice, the sunny yellow colour) and salt. Mix well and set aside.

3. Soak the rice (please note, seeraga sambha rice makes even a simple rice dish, taste exceptional) in 3 cups of water (2 1/2 cups for Seeraga Samba rice) and pressure cook it. Set aside to cool down.

4. Finely chop the green chilly and coriander leaves and set aside.

5. Heat half a tbsp of oil in a pan, then add mustard seeds to splutter, udad dal, drained and dry channa dal, finely chopped green chilly, whole red chilly – roughly broken into two pieces, peanuts, cashew nuts and curry leaves, in that order, till all the ingredients in the pan are slightly browned. Switch off heat. Let it cool down, then season it to turmeric, salt, lemon juice mixture.

6. Add the remaining, half a tbsp of oil to rice and fork out the rice, to avoid breaking up the grains. Pour the seasoned lemon juice with turmeric powder and salt mixture over the rice and mix well. Make sure, the rice has cooled down a bit, before adding lemon juice, which may tend to get bitter, if the rice is too hot. Garnish with chopped coriander leaves.

lemon rice 1
Ideal Idea for a to go lunch box