Saturday, 28 February 2015


Just was reading an article on how fast foods are taking over home cooked food, specially during lunch hours at school, offices, everywhere. Really liked and agree with the timely input. I will not go into any argument here, but this ancient mother has only one question for the new age mothers....if this trend is repeated every day over the years, will it be good for their health? Is time and effort more important than our loved one's health? I know that little bit of time management can solve this problem. Our family is our priority and keeping them in good health is our responsibility.

At my home, the wiser person gets silly when it comes to taking lunch from home. So many things I have to listen everyday....his bag gets heavier carrying the lunch box, he feels awkward taking out the lunch box in front of all, that I am treating him  in the same league as his son, I am not giving him his space. Well I give a deaf ear to all these and do what I feel is right. I remember my mom packing lunch for me while I was in college too. I used to get very less pocket money so that I cannot eat outside food much. That generation parents did not believe in giving too much money to their kids.

Since my men eat very light breakfast saying they cannot travel with full stomach, I pack heavy lunch for them. My love for rice leads me to try n test all kinds of rice recipes on them. This SWEET PULAO  is Bengal favourite, goes with all kinds of spicy curries.... vegetarian/non vegetarian. I served it with SPICED POTATO CURRY.

INGREDIENTS :[ for the pulao ]

Rice[Basmati/Gobinda Bhog] : 1 coffee mug
 Oil : 2tbsp
Ghee[clarified butter] : 1 tbsp + 1tsp
Cinnamon Sticks : 4 one inch
Green Cardamom : 4
Cloves : 3
Bay leaf : 3-4[if small]
Salt : As required
Sugar : 4 tbsp
Permitted Food Colour : 2pinches[optional]
Cashews : 7-8
Raisins : 7-8
Water : 3 coffee mug[of same size which measured the rice]

INGREDIENTS :[ for the potato curry ]

Potato : 4
Onion : 2
Garlic Paste : 1tbsp
Ginger Paste : 1tbsp
Kashmiri Chilli Powder : 1tsp
Green Chilli : 2
Cinnamon Stick : I one inch size
Green Cardamom : 2
Cloves : 2
Cumin Seeds : 2 pinches
Bay leaf : 1
Salt : As per taste
Turmeric Powder : 1tsp
Sugar : 1tsp
Turmeric Powder : 1tsp
Oil : 2 tbsp


Wash and soak the rice for one hour. Meanwhile wash, peel and boil the potatoes till 70% done. Cut each potato into 4 pieces and apply little salt and turmeric to it. Wash, peel and slice the onions and slit the green chillies.

Heat 2tbsp oil and 1 tsp ghee in a heavy bottomed vessel. Temper with bayleaf, cinnamon, green cardamom and cloves. Stir, as it gives a nice aroma, add the halved cashews and raisins. Fry till the cashews turn light brown. Strain the water from the rice and pour onto the vessel.

Stir continuously for 3-4 minutes at medium to low heat. They should not get brown but well coated with the ghee. Add the food colour if you wish.

Add 2 coffee mugs of water and cover. Keep the heat at medium to low. Check occasionally. After 8-10 minutes, when the rice is almost done, add 1 table spoon of ghee. Shake well the vessel with the cover on it and switch off. Do not uncover, keep as it is for at least 10 minutes.

In a wok heat oil. Fry the potato pieces till light brown. Keep aside. Temper the same oil with bay leaf, cinnamon stick, cumin seed, green cardamom and cloves.

Add the sliced onions and fry till light brown, add the ginger- garlic paste and fry till the raw smell goes. Add salt, turmeric powder, chilli powder and the slitted green chillies. Saute well till the spices separate from the oil.

Add the fried potatoes. Coat well with the spices. Add 1 small cup water. Stir and let boil covered for 6-8 minutes. Add the sugar, mix well and switch off. Its done.

Serve sweet pulao and spiced potato with salad and pickle of your choice!! The spiced potatoes goes very well with any type of South Asian breads too!!