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Sweet Corn Coriander Pulao

A coriander flavored mildly spiced pulao with the sweetness of corn.

One-pot meal recipes are perfect for a quick and tasty lunch or dinner that has minimal clean-up and just one pot! They are ideal lunch box recipes for kids and working people. So why make time-consuming meals when you can prepare scrumptious meals in only one pot?

Corn coriander pulao is an easy, quick pulao and doesn't need lots of spices. The coriander leaves with green chilly-ginger-garlic is enough to give a nice and subtle flavor. The best combination for this pulao is onion raita and applam/pappadam.


Basmati rice - 1 cup
Cinnamon - 1" stick
Cardamom - 2
Cloves - 2
Ghee - 2 tsp
Onion - 1 medium, finely chopped
Turmeric powder - 1/8 tsp
Cumin/Jeera - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste

For the coriander masala:
Coriander leaves - 1/2 cup, packed
Green chilly - 1
Garlic - 4
Ginger - 1/2 tsp, grated
Grated coconut - 1 tsp
Tamarind paste - 1 tsp


1. Grind coriander leaves along with ginger, garlic, green chilly, coconut and tamarind paste to a paste without adding water.

2. Boil corn in hot water till it becomes soft or microwave it for 2 minutes.

3.  Wash the rice and drain well. In a pan heat 1/2 tsp ghee and add cinnamon, cardamon and cloves. Fry till aroma comes. Add this to the rice and cook the rice. After the rice is cooked, spread it and allow it to cool.


1. In the same pan, add rest of ghee and add jeera. When it crackles, add onions and fry till they are golden.

2. Now add the coriander paste and fry till raw smell of the masala goes.

3. Add the corn, turmeric powder, cumin powder, coriander powder, garam masala, salt and mix well. Saute for 3-4 minutes.

4. Add the cooked rice and combine gently. Stir for another 3-4 minutes and remove from heat.

Serve hot with raita.

Check out my other one-pot meals.

Matar Paneer | Paneer Peas Curry

Paneer and green peas in a slightly sweet and spicy onion-tomato gravy. Serve hot with naan or any variety rice dish.

I love paneer and anything made with it! Matar Paneer is quite an easy and flavorful dish. I prepare this in different ways every time. Sometimes I grind everything together, and when I'm in the mood to chop I do without any grinding. The below way of cooking matar paneer has always turned out the best for me. Enjoy this sweet-spicy curry with some naan or chapathi.


Paneer cubes- 1 cup
Green peas - 1/2 cup (frozen)
Onion - 2 medium, sliced
Tomato - 2 large, chopped
Green chilly - 1, chopped
Ginger-garlic paste - 1 tbsp
Cloves - 2
Cardamom - 2
Cinnamon - 1/2 inch stick
Cumin/Jeera - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Curd - 1/4 cup
Fresh cream - 2 tsp
Oil - 2 tbsp
Salt - to taste
Sugar - 1 tsp
Coriander leaves - to garnish


1. Heat 1 tbsp oil. Add cloves, cardamom and cinnamon. Fry till nice aroma comes. Then add onions, green chilly and fry till onion turns lightly brown.

2. Add turmeric powder, cumin powder, coriander powder and red chilly powder. Mix well and fry in low flame till the raw smell goes.

3. Remove from heat, cool and grind to a smooth paste adding little water.

4. In the same pan, heat 1 tbsp oil and add jeera. When it splutters, add ginger-garlic paste and fry for a minute.

5. Add the ground onion paste and fry for 2 minutes. Then add the tomatoes, mix well and cook till tomatoes turn mushy and oil leaves the sides.

6. Add 3/4 cup water and bring to boil. Simmer for 2 minutes and then add peas, paneer, garam masala and salt. Simmer for 10 minutes.

7. Whisk the curd. Add the curd, cream, sugar and combine well. Simmer for 2 more minutes and remove from heat. Garnish with coriander leaves.


Orange Lemonade

Tangy and mildly sweet lemonade with orange - an ideal and healthy summer refresher drink.

Lemonades are the perfect thirst quencher for any time of the year. The secret to perfect lemonade is in making a sugar syrup. Dissolving the sugar in hot water effectively diffuses the sugar in the lemonade, instead of having the sugar sink to the bottom.

Addition of orange gives it more citrus tang and a twist to the normal lemon flavor. Garnish with sliced lemons and serve chilled.


Orange juice - 500 ml
Lemon juice - 250 ml
Sugar - 1 cup
Water - 3 cup


1. In a vessel, add the sugar and 1 cup water. Cook in medium flame till the sugar is completely dissolved, stirring occasionally.  Remove from heat and cool.

2. To the sugar syrup, add the lemon juice, orange juice and 2 cup water. Mix well and refrigerate for 1 hour.

Add some ice cubes and garnish with lemon slices.


1. I have used 4 oranges and 4 lemons for the juice. After extracting the juice, strain it to remove any seeds and pulp.

Sakkarai Pongal | Chakkara Pongal

A sweet pongal dish made with rice and yellow moong dal cooked in milk and jaggery, flavored with cardamon, raisins and cashewnuts.

Makar Sankranti is celebrated all over South Asia and celebrated with different names and customs in different parts of the country. In Tamil Nadu, it is known as Thai Pongal. Pongal is a four-day harvest festival. Sakkarai Pongal/Chakkara Pongal is prepared as a neivedyam during Pongal festival. Pongal means 'boiling over '. Traditionally this sweet pongal is made by boiling freshly harvested rice and dal with milk and jaggery in newly painted clay pots. Milk boils over out of the pot and everyone says 'Pongalo Pongal '. Boiling over of milk in the clay pot is symbolic of abundance and prosperity for the household.

Wish you all a very Happy Pongal !!!


Raw rice - 1/2 cup
Yellow moong dal - 3 tbsp
Jaggery - 1 cup
Milk - 1/2 cup
Water - 2 cup
Cardamon powder - 1/2 tsp
Ghee - 2 tsp + 1 tbsp
Cashewnuts - 1 tsp, broken
Raisins - 1 tsp


1. In a pan add 1 tsp ghee. Add the moong dal and roast till nice aroma comes. Dal should not turn red.

2. In the same pan add 1 tsp ghee and roast the cashewnuts and raisins till golden. Keep aside.

3. In a pressure cooker add rice, moong dal, water and milk. Pressure cook for 3-4 whistles or till the rice is soft and mushy. Mash the rice and keep aside.

4. Powder the jaggery and add warm water just to immerse it. Stir till the jaggery is melted. Strain the jaggery to remove the impurities and add it to a vessel.

5. Bring to boil and then add the rice and dal and combine well. Add the remaining ghee, cardamom powder and keep stirring in low flame.

6. Once it is semi thick, remove from heat and add the roasted cashewnuts and raisins.

Serve hot.


1. If its becomes very thick, add milk in step 5 to adjust the consistency.

2. The amount of jaggery may vary from 1 to 1½ cup depending on its sweetness.


Semiya Payasam | Vermicelli Kheer

Vermicelli pudding with raisins and cashews flavored with cardamom

Semiya payasam / vermicelli kheer is a traditional South Indian festival dessert made by boiling vermicelli with milk and sugar and flavored with cardamom, raisins and nuts.

Wish you all a great year ahead and happy blogging! Due to some unexpected changes at the personal front, have been away from blogging for a long period. So I'm back with a sweet dish to begin the new year and to celebrate my joy of blogging again.

Is there anyone who doesn't love payasam? Yes, there is, and that's me! I'm not quite fond of payasam. But Semiya Payasam is one dish which I like a little bit among the payasams. Its quite easy to make and can be prepared in less than 30 minutes. Serve this payasam hot or cold.



Milk - 4 cup
Sugar - 1 cup
Vermicelli - 1/2 cup
Cardamom - 1/2 tsp
Raisins - 1 tbsp
Cashewnuts - 1 tbsp
Ghee - 1 tsp


1. In a pan, heat ghee. Add the raisins, cashewnuts and fry till golden. Keep aside.

2. Boil the milk and keep aside.


1. Roast the vermicelli in 1 tbsp ghee until it turns light brown. If you have roasted vermicelli, you can skip this step.

2. To this add 2 1/2 cups of boiled milk. Allow it to boil and cook till the vermicelli becomes soft.

3. Now add the sugar and mix well till the sugar dissolves completely. Then add the remaining milk, cardamom powder and mix well.

4. Bring to boil and then simmer for 2 minutes. Remove from heat.

5. Add the roast cashewnuts, raisins and mix well.

Serve hot or cold.


1. The payasam gets thicker as it cools down. You can add warm milk before serving.

2. You can cook the vermicelli in water and then add it to milk. But cooking the vermicelli in milk makes it richer and creamier.