Whats Cooking

inspiring to cook n bake
Rice, Noodles And Pasta

CHANA DAL PULAO (BENGAL GRAM DAL PULAO)

This is a vegetarain rice dish of Madhya pradesh, India. Inspite of the fact that it is vegetarian, this dish is very tasty.

CHICKEN STROGANOFF

Succulent chicken cooked in wine and sour cream served with buttered rice.

CHILLI GARLIC NOODLES

Noodles are staple food in many south east asian countries. A noodle is made from unleavened dough that has been shaped into thin flat strips or round cylinders and cooked in a boiling liquid. Noodles are usually cooked in boiling water, sometimes wi....

DAL KHICHDI

Khichdi is a simple one pot dish of pulses and rice. The pulses vary from region to region. It can be pigeon pea or green gram or green gram dal. Some khichdi also includes vegetables. Khichdi is almost always tempered in ghee with spices. The basic ....

EGG FRIED RICE

1) Cook rice by adding salt to tatse and celery stalks. Cook only till three fo...

HOW TO COOK DRIED PASTA

Pasta, the staple dish of Italy, may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Pasta is made from an unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes. It can b....

JEERA RICE

Jeera rice is a simple rice dish consisting of rice and cumin seeds. This rice dish is also known as "Zeera rice". Jeera or zeera is the Hindi word for cumin. It is popular in the North of India. This dish is popular in Pakistan also.

KANJI (KERALA RICE GRUEL)

Kanji is comfort food of Kerala. Kanji is rice gruel and it is had hot with green gram curry and papad (lentil crackers). It is easily digestible hence is recommended food during sickness or stomach upset. In the state of Kerala, Kanji is considered....

KEDGEREE

Kedgeree is a dish by British inspired from the Indian khichdi. This British version is cooked with flaked poached fish, boiled rice, curry powder and boiled eggs.

KOLAMBI BHAAT

In Marathi, kolambi means prawn and bhaat is a rice preparation. This dish is common to Maharashtra and the konkan region including goa.

LEMON RICE (CHITRANNAM)

This a really easy rice dish. Can also be made with cooked left over rice. This dish if made with gingelly oil can be kept outside the fridge for 3 to 4 days without getting spoiled. Sesame oil is derived from sesame seeds. Besides being used as a ....

MALABARI PRAWN BIRYANI

In the Malabar region of kerala, a small thinner variety of rice called Kaima is used to make biryani and ghee rice. This rice does not require soaking before cooking. The flavor and fragrance of kaima is totally different from basmati.

MOONG DAL KHICHDI(ONE POT GREEN GRAM LENTIL WITH RICE)

Khichdi is a simple one pot dish of pulses and rice. The pulses vary from region to region. It can be pigeon pea or green gram or green gram dal. Some khichdi also includes vegetables. Khichdi is almost always tempered in ghee with spices. The basic ....

MUSHROOM BIRYANI

Deep fry onions in oil to a golden brown and keep aside. Wash and soak rice fo...

NEI CHORU (GHEE RICE)

1) In the Malabar region of kerala, a small thinner variety of rice called Kaima is used to make biryani and ghee rice. This rice does not require soaking before cooking. The flavor and fragrance of kaima is totally different from basmati. 2) Raisin....

THENGAI SADAM(COCONUT RICE)

Coconut rice is found world over, the difference being in the ingredients used & the method used in making it. This is the South indian version. Each household does have their own version. Some cook rice with coconut milk, whereas some add grated co....

TOMATO RICE

Tomato rice is a mildy sweet and spicy one pot rice dish.