One Pot Meal

Mint Pulao


BasmatiRice/Kolam Rice – 2 cups
Onion – 1 big
Carrots – 2
Green Peas – 1 cup
Cumin Seeds – 1.5 tsp
Bay leaves – 2
Cloves – 2
Oil – 3 tsp

For Paste:
Mint leaves – 1 cup
Coriander leaves – 1/2 cup
Grated Coconut – 1 cup
Cinnamon – 1/2 inch
Cloves – 2
Cardamom – 3 to 4
Green chillies – 2
Garlic Cloves – 4 to 5
Ginger – 1/2 inch
Turmeric powder – 1 tsp
Sugar – 1/2 tsp

For Garnish:
Lemon juice – Juice of 1 lime
Fried Cashew nuts


Wash and cook rice till they are soft and each grain is separated.

Grind all the ingredients under “For Paste” with little water into a smooth paste.

Slice onions .Slice Carrots into long thin pieces.

Heat Oil in a large pan. Once hot, add Cumin seeds,Cloves,Bay leaves and fry for few seconds.
Add Sliced onions and fry till Onions turn brown.
Add Carrots and green peas.
Add salt and sprinkle little water.
Cover and cook till vegetables are half done.

Add the ground paste and little water. Cook till raw smell of the paste goes away.It make take anywhere between 8 to 10 minutes.

Add the rice and mix well.
Cook covered in a very low flame till all moisture goes away and rice becomes nice and fluffy.

Switch off the stove. Add lemon juice and fried cashew nuts and mix well.

Serve this rice with raita or plain yogurt.


Mixed Vegetable Kottu Paratha


This dish is generally made with leftover Malabar paratha or rotis.You can make it using fresh parathas also.

Malabar Paratha/Rotis – 5 to 6
Mixed Vegetables – 2 to 3 cups
Onion – 1 Big
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tsp
Oil – 2 to 3 tsp
Coriander leaves – handful
Mint leaves – handful
Lemon juice – 2 tsp

For the Paste:
Shallots – 8 to 10
Tomatoes – 2
Cashew nuts – 5 to 6
Fennel seeds – 1 tsp
Kalhua/Dagad phool – 2 to 3 small pieces
Garlic cloves – 4 to 5
Red chilli powder – 1 tsp
Grated coconut – 1/2 cup
Oil – 1 tsp


For the paste: Heat oil in a small pan. Once oil is hot, add fennel seeds and kalhua and fry for few seconds. Add cashew nuts and fry till it is lightly brown. Add garlic and  shallots and fry till it browns. Add chopped tomatoes and fry till tomato cooks. Add grated coconut and fry for few seconds. Add red chilli powder and mix well.Switch off the stove and cool the mixture .Once the mixture is cool,grind it to a smooth paste.

For the paratha: Heat all the parathas or rotis. Stack them one over the other and cut them into small pieces.
Heat a large pan with 1 tsp oil. Add all the chopped paratha/roti pieces and fry them till they are slightly crisp. Set it aside.

Heat a large pan with remaining oil. Once oil is hot, add chopped onion and fry till it is brown. Add chopped mint leaves and fry for few seconds. Add chopped mixed vegetables, turmeric powder and salt. Fry for few seconds. Add 1/4 cup water,cover and cook till vegetables are cooked well.
Add the ground paste and coriander powder.Cook for 5 to 10 minutes more. Add the paratha pieces and cook for few minutes more.
Switch off the stove. Add lemon juice and chopped coriander leaves and mix well.

PS: I have used mix of carrots,capsicum,french beans,green peas and paneer as mixed vegetables.

Dont skip dagad phool as it gives a very nice taste to this dish.


Vermicelli Biryani


Vermicelli – 3 cups
Mixed Vegetables – 1.5 cups
Onions – 1
Cumin seeds – 1/2 tbsp
Turmeric powder – 1/4 tsp
Lemon – 1
Oil – 1 tbsp
Ghee – 1 tbsp

For Paste:
Cloves – 2 to 3
Cinnamon – 1/2 inch
Ginger – 1/2 inch
Garlic cloves – 5 to 6 cloves
Fennel seeds – 1/2 tbsp
Mint leaves – handful
Grated coconut – 1/2 cup
Green chillies – 1 to 2

For Garnish:
Roasted cashew nuts
Chopped coriander leaves


Grind all the ingredients under “For paste” with little water into a smooth paste.

Mixed Vegetables: I took a mix of carrots,french beans,green peas ,boiled potato and capsicum.
Chop all the vegetables and steam them.

Slice the onions lengthwise.

In a large pan, take lots of water and bring it to a rolling boil. Once water starts boiling, add the vermicelli and cook for 5 minutes stirring now and then.
Drain the water using a strainer and wash the vermicelli in cold water.
Add few drops of oil to the cooked and cooled vermicelli and set aside.

In a large pan, heat oil and ghee. Once hot, add Cumin seeds. Once the seeds start spluttering, add sliced onions and fry till they are slightly brown.
Add turmeric powder and cooked vegetables. Mix well and add salt.
Add the ground paste and mix well.
Let the vegetables cook till they are slightly dry.

Add the cooked vermicelli and chopped coriander leaves and cook for few minutes.
Mix the vermicelli well into the vegetable mixture so that it is well coated.

Before removing the pan from the stove, squeeze juice of one lemon into the vermicelli biryani and mix well.

Garnish with fried cashew nuts and coriander leaves.