Thursday, April 16, 2015

Nuts Pulao

Today I am gonna share another easy and healthy lunchbox recipe. This recipe gives hand when I am running out of veggies. Nuts are essential for the growing children and everyone in the family. Taking them regularly will satisfy our daily protein requirement. As it is mild spicy, kids will like it for sure.


Basmati Rice - 2 cups (soak for 30 mins)
Nuts - 3/4cup - 1 cup(Cashews, Badam, Pista, Dry Grapes)
Saffron strands - 3-4(soak them in a tbsp of warm water)
Onion - 1/2 of a small onion. (sliced lengthwise)
Green Chilies - 2-3
ginger garlic paste - 2 tsp
salt - as per taste
Oil - 2 tsp
Butter - 1/2tbsp
Mint & coriander leaves - a few

Dry garam masala:
cinnamon stick - 1/2 inch
cloves - 2
Elachi -2
Bay leaf - 1
fennel seeds - 1/2 tsp
cumin seeds - 1/2 tsp
Anistar - 1


1. Soak Rice for 30 mins, drain and keep ready.
2. In Rice cooker heat 2 tsps of oil and add the dry garam masala listed above.
3.Add Nuts to it and give a saute. (Just fry them until the cashews turn golden brown)
4. Now add chopped onions, green chilies and saute well.
5. When the onions are translucent add ginger garlic paste and saute well.
6. Once the raw smell of ginger garlic paste leaves, Add chopped mint leaves and give a gentle mix.
7. Add rice, soaked saffron strands(with water) and stir gently without breaking rice grains.
8.Measure the required water to cook the rice.(for the rice variety I cooked, used 1:1 ratio)
9.When the rice cooked 80%, cut and spread the butter pieces on top of it and close the lid.
10. Once the rice cooked let it rest for 10 mins and then mix it with a fork.
11.Spread some chopped coriander leaves and serve with Raitha, and curry of your choice or just with chips.

1.I cooked using electric rice cooker. If you use pressure cooker, you may bring the water to boil and add the butter cubes before closing the lid. leave it for one whistle.
2. I used the nuts as it is. If you like you can chop them into pieces and add.
3.If you like, instead of soaking, you can just crush the saffron strands and add while sauteing nuts.
4.You can reduce the nut quantity to 1/2 a cup if you feel the quantity I used is too much for you. not miss / add too much of dry grapes. they give a mild sweet and tangy taste.

Sunday, March 29, 2015

Carrot Rice with Tangy Twist

Hello folks,
Its been really a long time since I have write a post. Happy to connect with you again. Today I am gonna share the lunch box recipe which I prepared few days back. On Friday I was not having enough time to prepare the box, as well as dint have any veggies in fridge except few carrots and a piece of mango. So I thought I would make carrot rice and I can manage to send it for lunch along with chips. Unfortunately I woke up a bit late and no time for roasting the ingredients and cooling it off and grinding. So thought of making it in simpler way. So just kept  rice in cooker, by the time it got ready, I have grated carrots and mango ready(and of course the breakfast was getting ready simultaneously). This is the first time I combine carrots and mango together, But the results were  amazing and got positive feedback from my family;)))

Lets see how to prepare a simple carrot rice with tangy twist.:)


Carrot - 1 cup(grated and tightly packed)
Cooked Rice -3 cups
Mango - 1/4 cup (grated and tightly packed)
Sambar powder - 1tsp
garam masala powder - a pinch
Green chilies - 4-5
Mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
Channa dal - 1 tbsp
cashew/peanuts - 1 tbsp (optional)
Oil- as needed
salt - as per taste
curry leaves- 1 sprig
coriander leaves - a few


1. Cook rice and keep aside.
2. Grate carrots and mango and keep aside.
3. Heat about a tbsp of oil and add Channa dal, mustard seeds, urad dal, Cashew nuts,green chilies and curry leaves one by one.
4.Then add the grated carrot and mango and saute for a while, until the raw smell leaves.
5.Now add salt, sambar powder, garam masala powder, and a little oil and saute until the smell of masala leaves.
6.Now add the cooked rice and mix gently and let it cook for 2 mins.

Now the Rice is ready to be served.

1. Increase the mango quantity if you wish.
2. Adding ghee at last will give a nice flavour.
3. Use a heavy bottomed vessel to avoid burning.
4.Make sure the raw smell of veggies as well as masala leaves before you add rice.
5. Can be prepared with Sona masoori, Basmati or Ponni rice.
6. Adjust Green chilies and sambar powder according to your taste.

Thursday, March 5, 2015

Chocolate Cake- A guest post from Beulah :)

Hello Friends,

I am so excited to post this chocolate cake guest post from one of my blogger friend Beulah. She shares wonderful recipes at her space FullScoops. I am always inspired by her baking recipes. She used to bake so yummy cakes and decorate it in a way you get tempted for sure. You can find all sorts of recipes from starters to Desserts and juices. 

I am so glad that she agreed to write guest post for me, I know how difficult it is to blog having young children at home... She is super busy with her toddlers and doing amazing job at her blog too. Kudos Beulah and thanks again for writing the post for me :)

I always love chocolate cakes, and these pics are really tempting me... Hope you will also like it.. :) Now Lets check the recipe. 


A big hello to all the readers of Easy and Simple Foods, my name is Beulah Arun and I blog at FullScoops. A short introduction about me, I am dentist by profession but now I am a busy homemaker with two beautiful kids. I started writing my blog for fun and now it's become a part of me and I'm quite passionate about it!

Today I am writing a guest post for one of my blogger friend's Tanya of easy and simple foods. Tanya is one of the sweetest people I have come across in the blogging world and very helpful and sincere. Her blog is filled with some awesome, delicious home cooked food and it's always a pleasure going through her blog. It is really a blog true to it's name, all recipes so easy and simple to cook for our daily life.

She wrote a guest post for me sometime ago, she wrote chocolate chip cookies which are absolutely delicious, it's time for me to write a guest post for her and I have chosen a chocolate cake for her. This is an easy to make delicious chocolate cake recipe, what I love about this recipe is that it makes a small cake and it's just enough for our family!

Preparation time 10 mins | Baking time 25 mins | Makes one 6"cake

  • All purpose flour - 1 cup
  • Sugar - 1 cup (powdered)
  • Egg - 1
  • Cocoa powder - 6 tbsp
  • Baking powder - 1 tsp
  • Baking soda - 3/4 tsp
  • Oil - 4 tbsp
  • Milk - 1/2 cup
  • Boiling water - 1/2 cup
  • Instant coffee - 1/2 tsp
  • Salt - 1/2 tsp
  • Vanilla extract - 1 tsp

1. Pre heat the oven to 180 degrees C. Grease and line a 6 inch cake pan.
2. Add all the dry ingredients in a bowl and combine together.
3. Add the wet ingredients in another bowl except the hot water and whisk well.
4. Now add the dry ingredients into the wet ingredients gradually and mix well by adding the hot water. 
5. Pour into the prepared pan and bake for 25-30 minutes or until a skewer comes out clean.
6. Cool in the pan for 10 minutes and then remove from pan and cool completely.

Frost the cake as you wish. You can use ganache or whipped cream to frost the cake. I used whipped cream.

1. Make sure you don't over mix while adding the dry ingredients into the wet ingredients. Add in batches and fold gently.

Thanks for having me over, enjoy the cake!

Monday, February 16, 2015

Potato Rice

Hello Folks, Today I am going to share a Rice variety which is so easy to prepare and would be loved by everyone in the family. It is one of the recipe from my trial and error.  First time I made this with leftover Potato fry. Now a days I boil extra potatoes for making this rice itself. My little one loves it.

I would prefer this for lazy days lunch or lunch box.  Lets see how to make it.


Boiled potato - 2-3 medium
Cooked Rice - 2 cups
Oil- 2-3 tbsp
Green chilies - 2
mustard seeds - 1/4 tsp
urad dal - 1/4 tsp
fennel seeds - 1/4 tsp
bay leaves - 1
cinnamon stick -1 inch
cloves - 2-3
turmeric powder - 1/4 tsp
chilli powder - 1/2 tsp (adjust as per taste)
garam masala - a pinch
curry leaves - a few


1. Keep boiled potatoes smashed with fork ready. leave some chunky pieces also.
2. In a pan heat 1 tbsp of oil and add, mustard seeds, urad dal, fennel seeds, bay leaves, cloves, green chilies and curry leaves one by one.
3. Then add partially smashed potatoes  and saute for a while, and add turmeric powder, garam masala, and saute for a minute or two.
4. Add rice , another tbsp of oil , required salt and saute well until the rice and potato mixes well.

Serve with chips, raitha or a simple veg curry.


1. Tastes best with sona masoori, ponni rice, basmathi rice etc.
2.  Can add ghee at last for best aroma.
3. I have not added coriander leaves as i was not having on that day.
4. can add cashews while tempering.

Sending this recipe to Remya's first blog anniversary event