Monday, 19 January 2015


This is a very easy rice recipe which can be  packed for lunch.
It can be prepared by using different vegetables like beans, capsicum or methi leaves or by mixing all vegetables like beans , carrot, capsicum and peas

Here I have used methi leaves(fenugreek leaves) along with capsicum and peas/matar for making the rice.


1 cup rice
2 cups chopped methi leaves
1/4 cup matar/green peas
1/4 cup chopped capsicum
1/4 tsp haldi 
2 tbsp wangi bhath powder

4-5 tbsp oil
2 tbsp groundnuts
1/2 tsp mustard
1/2 tsp chana dal
1/2 tsp udad dal
1/4 tsp hing
2  red chillies


  • Steam cook the rice and keep aside. Spread on a plate and allow to cool.
  • Heat oil in a thick bottomed wide pan.
  • Add groundnuts,followed by mustard.
  • When the mustard splutters,add chana dal ,udad dal, hing and red chillies,
  • Add the chopped vegetables and 1/4 tsp salt.
  • When the vegetables are cooked, add haldi and wangi bhath powder.
  • Mix well for a min or two.
  • Add the cooked rice ,salt and mix well.


1/2 cup chana dal
1/2 cup udad dal
1/2 cup copra (dry coconut)
2 tbsp dhania (corriander seeds)
2" piece dalchini (cinnamon stick)
2-3 cloves
4-5 red chillies

  • Roast each ingredient separately.Allow to cool.
  • Mix all ingredients except copra and grind to a fine powder.
  • Add the copra and grind again.
  • Store in an air tight container.
  • Stays for almost a month.

If copra is not available ,it can be skipped and fresh grated coconut can be added to the rice .(optional)

Wangi bhath powder can be stored for almost a month and can also be used as masala to make  vegetable sabji which can be made very quickly.
Just temper any vegetable with mustard and chana dal . Add and allow to cook.Add the masala and  mix well.

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.