Category Archives: Rice

Chawal ki Kheer


I have been suffering from writer’s block, cooker’s block…. this will sound better if I say Chef’s block, so I am suffering from a Chef’s Block and of course plain old laziness. So there is nothing big churning out in the kitchen.

So how to get the juices flowing?

Take part in a Blogging Marathon! So I immediately signed up for this series of Blogging Marathon #35.

So this week there is pressure cooker cooking at the my place.

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V for Varya chi Khichidi

varrya 2

For Ashadi Ekadashi, (For those who do not know on Ekdashi there is a fast observed.  Ekadashi comes every month so this is maintained every month. Ashadi Ekadashi comes in the Hindu month of Ashad and is considered very auspicious and a lot of people fast. Interested check here.) my father was home.

He had had his surgery and my father in law was in the hospital.  I was to cook something both could eat, something light.

Though at my in-laws place we are not religious in fact we do not have any rituals or compulsions for any festival or days or any day for that matter my father follows all of them. He wanted to do his fast… I know but doing Grrrrrr! was not helping me, he would have not eaten at all.

So I told him I will make Navnaki, that’s what it is called in Kannada & in Marathi it is Varya chi Khichidi for his lunch. Its also called Bhagar in Marathi. 

Before he could raise any objections about the use of moong dal I reminded him that Amma made moong dal payas so moong dal is acceptable. That put paid to any argument and we had this delicious khichidi! 

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U for Usappam Fenugreek

The other day one of our friends, Mahesh was looking at the pictures in my camera. And he stopped at this picture and asked me what is  this?

I did not know how to reply for this was one of the crazy ideas that I had hit on or was it a faint memory of my mom and one of her friends discussing this recipe. I am not sure. I had not shared it with anyone basically because I was alone and so hubby was all ears.

What followed next was how I making of the stuff  and the description of the flavours that it had. Mahesh was very interested and hubby was shocked! Hubby was sure I have ruined all the ingredients in whatever I have made. He has not brought the main ingredient since then!

Mahesh who is extremely good at puns and word promptly baptised this dosa as, “Usappam Fenugreek!”

Am I driving you crazy with curiosity? Well good that’s the idea!! Bear with me and I will tell it all…

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Mutta Biryani or Egg Biryani Malabar Style

Mutta 2

Have a party and you cannot decide what to make as a rice dish? Or you want an elaborate rice dish? Or you want just a one pot meal try this Biryani, Egg Biryani. And let the party begin!

Again this is one of those dishes that I have copied in my post blogging times and it’s awesome. Unfortunately I do not remember the source. It’s a delicious Biryani that is well worth all the effort that you put in.

Being vegetarians at home I have made this once or twice with eggs but the rest of the times I have made it with mixed vegetables (will write about that later)! And the Biryani is awesome, finger licking delicious!

Don’t go by my word about it try it.

O one more reminder in case you know the lady who had first written this please let me know I will update my source.

This is my Blogging Marathon entry for the month long Marathon under the theme” Occasional”!

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Cutlet No 6 Rice Cutlets

Leftovers are the nemesis of any housekeeper. I am sure you will all agree. One way to get rid of all leftovers is to have a leftovers night like in “The Incredibles”, second is to get it out the very next day, like hubby’s  Maushi does and it’s compulsory that all eat it, easy if you have only leftovers in the fridge. But for me who has tomorrow’s veggie, chopped onions, cooked dal to name a few, all of which I store in the container that I have cooked because there will be too many vessels to wash. Leftovers are lost!!

So when I happen to want some space in the fridge I check leftovers. Which happens about once in 2-3 days and things get re-circulated.
I love to make cutlets and generally I make use of these leftovers to make them. I have no less than 5 cutlets here 
1.    Frankies
3.    Noodle Cutlet
Since I love to make them so much I thought, what is the history of these succulent balls that can be eaten plain as well as stuffed in bread? What enterprising soul put in efforts to get start making them?
Was it something made out of necessity for the hard riding soldiers a quick meal on the horseback, can you imagine the Vikings riding out to a rendezvous night & day?
You have them in so many forms, burgers, frankies, even our humble vada pav is an example of these amazing invention.
So these questions naturally have you turning to Wikipedia. Here is what I read about them. 
This is the Dictionary meaning of cutlet is
 cut·let pronounced as [kuht-lit]   is a noun and is defined as
1. a slice of meat, especially of veal, for broiling or frying.
2. a flat croquette of minced chicken, lobster, or the like.
Wikipedia says
Cutlet (derived from French côtelette, côte (“rib”)) refers to:
1. a thin slice of meat from the leg or ribs of veal, pork, or mutton (also known in various languages as a cotoletta or Kotelett)
2. a fried breaded cutlet
3. a croquette made of minced meat
4. a kind of fish fillet
5. various preparations using fried cutlets or croquettes
There are cutlets in various forms such as in
  •  American cuisine where chicken is used and the cutlet is usually run through flour, egg and bread crumbs then fried in a pan with some oil. The credited creator of the modern American chicken cutlet is thought to be Michael Santaniello.
  •  Cutlets are also available In British Cuisine where it is called a chop.
  •   Indian cuisine famous being Aloo Tikki.
  •   Italian cuisine the most famous is the Milanese cutlet (cotoletta alla milanese); a veal cutlet covered in bread crumbs and fried in butter or the Wienerschnitzel. 
  • The Japanese pronounce cutlet as   katsuretsu or shorter katsu is breaded cutlet. Dishes with katsu include tonkatsu and katsudon. These are few of the many variations I read.
The Wise Geek says 
One of the classic preparations for cutlets involves dredging them in flour, following with beaten eggs and bread crumbs. The breaded cutlets are fried and served hot with lemon or other sauces, along with side dishes such as vegetables or mashed potatoes. Cutlets may also be simmered in curries, broiled, roasted, baked, or simply sautéed plain. Generally, the shorter the cooking process, the better the cutlet will be.
Sounds like a kofta does it not?

Coming back to the cutlet 

 When I read about using leftover rice to make them (I do not know for sure where I read this delicious use) but I was delighted, as I had quite some leftover rice…
As I could not remember where I had read the original recipe, so was unable to search for it and in the end I had to use my own rusty brain which for reasons known to itself these days does not crank up as easily.
The end result was after a lot of addition and trial and error and made over a period of 2 days. The first day the cutlets were rejected as I had used sweet chili sauce, lots of it, silly me even my younger kid refused to eat them. I was told that I have made a “wrong mistake” as it is said in Goa, I am not joking this word is used in Goa.
So the next day I added some green chillies and the resultant cutlets were appreciated not only by the kids but my FIL also.
Here is what I did and what you can avoid.


2 cups cooked rice
2 boiled potatoes, grated
1 cup oats, roasted and ground
1 big onion, chopped
1 cup green peas, boiled
2 tblsp tomato ketchup
2 tbsp sweet chili sauce (wrong mistake)
1 tblsp all purpose sauce
2 cloves garlic, crushed
2 green chillies, crushed
Salt to taste
 Rava for coating
Oil for shallow frying


1. Mix rice, potatoes, oats, onion, green peas, all the sauces, garlic, and green chillies, salt to taste make a soft dough.
2. Make small balls, dredge in rava and shallow fry on a non stick tava.
Now since it got rejected I had to make up a new dish, here is what I did


2 boiled potato
1 cup rava, roasted
1 onion roughly chopped
4-5 green chillies
5 springs of coriander
5 slices bread, soaked and squeezed
2 tsp red chili powder (adjust as per taste)
Salt to taste
Oil to shallow fry


1. Grind the onions, green chillies, coriander and red chili powder to a paste.
2. Mix all the ingredients in the dough made above. Mix well.
3. Now check the seasoning, adjust the salt. Please note that we have already added salt earlier it needs to be distributed properly.
4. Make small balls flatten them and dredge them in rava and shallow fry.
5. Serve hot with tomato sauce.

So in this way I got rid of my leftovers, rice in particular and had a delicious accompaniment + earned a lot of compliments!!
Linking this to Priya’s event FFnFF the oil butter challenge guest hosted by me.

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First

Carrot Rice ~A Blog Hop

For Blog Hop this time Radhika has paired me with Santosh Bangar of Santosh’s Kitchen. I was amazed at her versatile creativity. Simple to the exotic dishes with a wide range of ingredients that is Santosh’s Kitchen!
I wanted to try out brinjals or eggplant especially the fusion variety. I even brought the ingredients needed but I find myself short of time. I was supposed to make it on Sunday but then I had forgotten that we were supposed to have a party for our friends. So my Sunday was spent in a shack at the Banastri River. What a lovely time we had!!
So the lovely brinjals were back in the fridge!! 

Anyway I found this simple carrot rice. Simple delicious and filling perfect for my lunch box!! Here is her recipe I made hardly any changes but here is mine.
1 cup (250grams) rice, cooked, cooled and separated
2 tblsp oil
1 tsp Urid dal
1 tsp hing
4-5 Methi seeds
4-5 cloves garlic
1 spring Curry leaves
2 green chilies, slit and cut in pieces
2 Red chili broken to pieces
1 bundle Spring onion greens
1 Carrot, grated
1 tsp red chili powder
1.    Heat the oil and splutter the mustard. 
2.    Add the urid dal. When the dal reddens add the hing and the methi seeds.
3.    Add the garlic, curry leaves and the chilies. Stir a bit till the garlic reddens a bit.
4.    Now add the rice, spring onion greens and carrots. Stir add the salt and red chili powder.(I do this as we do not like our carrots and spring onion greens soft in case you prefer it soft add them first and once the green wilt add the rice).
5.    Mix well taking care so that the rice grains do not break.
6.    Serve hot with tomato bhaji.

The Dedicated House


Cravings that were what my second pregnancy was dotted with!!

I wanted to eat the strangest possible things   “adki” i.e. betel nut powder that my Papa makes (mind you I could barely stand the stuff before and used to wonder how my siblings could stuff themselves with it) to masala bhath I wanted it all.

I still remember stuffing myself with this delicious bhath at a party and then because my friend insisted drinking a lot of buttermilk, just to prevent heartburn as she put it.  Wow that was bliss!!

The effects of these cravings can be seen even now, for my younger one loved this rice preparation while the older one said it was strange, yes strange! Her choice of words left me feeling that I should make this rice more often.

I do not for ….

In Goa most of the veggies are imported from Belgaum… Please Goans do not get your hackles up I agree we have veggies that are grown in Goa but the choice is quite limited especially for vegetarians. Tell me how can you eat tamdi bhaji, dhavi bhaji and mulo day in and out? So where was I…  ah yes veggies from Belgaum…

The gherkins or tandli, tondli or tondikai that we get are generally all ripe and red inside.  So I have stopped buying them. The local lady vendors sometimes have the local gherkins. These are easily distinguishable as the local ones are light green and the Belgaum ones are dark green.

 How do I miss buying the light green ones then especially as they are nice and tender which you can just chomp on as you are chopping the veggies.

After ages I have made this strange bhat called Masale Bhath. Here I have used just gerkins but you can use peas, cauliflower or brinjals.

I have copied it straight from the Futura Cooker cook book. 
The method of cooking is different as there is no whistling in the kitchen with the Futura cooker plus cooking is faster. You can make this in ordinary cooker and remove after 2 whistles also use   1 ½ cup of water for every cup of rice. Allow the pressure to fall naturally.

(Spiced rice with gherkins)
Serves 8
Pressure cooking time 3 minutes
1/2 cup Copra, grated i.e. dry coconut
9 cloves
3 stick (each 2 ½ cm) cinnamon
1tbsp sesame seeds/til
5 tbsp coriander seeds
4 tsp cumin seeds/jeera
½ cup vegetable oil
1 tsp mustard seeds
1 sprig curry leaves
¼ tsp asafetida/hing
5 green chillies slit
200 grams gherkins cut into quarters
3 cups basmati rice washed and left to drain for ½ hr
5 tsp salt
¼ cup cashew nuts
3 ½ cups water
½ cup coconut grated (fresh)
2 tbsp coriander leaves chopped
1.    In a pan, roast together copra, cloves, cinnamon, sesame, coriander and cumin seeds till copra is golden brown. Grind roasted ingredients into powder.
2.     Heat oil in a cooker for about 3 minutes. Add mustard seeds. When crackling, add curry leaves, asafetida and chillies. Stir for a few seconds. Add gherkins. Stir fry for about 3 minutes. Add rice. Stir fry for about 3 minutes. Add powdered spices, salt, cashew nuts and water. Stir.
3.    Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
4.    Remove cooker from heat. Allow to cool naturally for 5 minutes. Press finger tip control lightly to remove pressure.
5.    Open cooker. Serve hot garnished with coconut and coriander. I love mine with a lot of curds.

P.S. The pictures are by kid no 2. her biiiiig complaint is I do not post her pictures and so I have used only what she has clicked where she has removed the gherkins. I ma sorry but i do not want to disappoint her.


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