Tag: one pot meals

Lunch & Dinner

🌾 Masala Oats Khichdi – Light, Comforting & Wholesome

Puspa

A Bowl of Warmth on a Busy Day

There are days when I need a meal that hugs from the inside — comforting, light on the stomach, yet nourishing. On those days, Masala Oats Khichdi is my go-to.

I first made it on a rainy afternoon when I had just oats and leftover moong dal in the kitchen. No elaborate prep, no fancy ingredients. Just simple things coming together in a pressure cooker. The first bite — warm, slightly spiced, with the goodness of vegetables — reminded me of the khichdi my mother made, only lighter and faster.

Since then, it has become a weekly staple. Especially during detox days or when I want to eat clean without compromising on taste.


🌿 Ingredients (Serves 2–3)

½ cup yellow moong dal (split)

½ cup quick oats

1 tablespoon ghee or oil

1 teaspoon cumin seeds

1 pinch of hing (asafoetida)

1 green chili (chopped)

1 small onion (finely chopped)

1 tomato (chopped)

½ cup chopped carrots

½ cup green peas

ÂĽ teaspoon turmeric powder

½ teaspoon coriander powder

Salt to taste

3 cups water

Fresh coriander leaves (for garnish)

Optional: 1 teaspoon ginger-garlic paste




🔪 Method

Pressure Cooker Method (Fastest):

1. Wash and soak the moong dal for 10–15 mins (optional for quicker cooking).


2. Heat ghee in a pressure cooker. Add cumin seeds and let them splutter. Add a pinch of hing.


3. Sauté green chili, onion, and ginger-garlic paste (if using) for 2–3 mins.


4. Add tomatoes, turmeric, and coriander powder. Cook until tomatoes turn soft.


5. Add chopped carrots and peas. Sauté for a minute.


6. Add moong dal and 3 cups of water. Pressure cook for 2 whistles.


7. Open the cooker and stir in oats. Simmer for 4–5 minutes until thick and creamy.


8. Adjust salt. Finish with a spoon of ghee and chopped coriander.



Pan Method:

Follow the same process in a deep pan. Simmer the dal with lid on until soft, then add oats and continue as above. Add more water as needed.




🍽️ Serving Suggestion

Serve hot with a dollop of ghee, curd or raita, and papad on the side. A wedge of lemon or mango pickle adds brightness. For a diabetic-friendly version, skip the ghee or go light and add more vegetables.

Lunch & Dinner

Egg Pulao – Spiced One-Pot Rice with Boiled Eggs & Aroma

Puspa


🍳 When Eggs Meet Masala Rice, It’s a Perfect Midday Meal

If biryani feels too heavy but plain rice feels boring, say hello to Egg Pulao — a lightly spiced, fragrant rice dish cooked with whole spices, veggies (optional), and topped with golden boiled eggs.

It’s perfect for those “what to cook for lunch?” days, and it packs beautifully into tiffins too!


🛒 What You’ll Need (Serves 2–3):

1 cup basmati rice, washed and soaked 20 mins

4 boiled eggs, peeled

1 onion, thinly sliced

1 small tomato, chopped

1–2 green chilies, slit

1 tsp ginger-garlic paste

½ tsp turmeric

1 tsp red chili powder

1 tsp garam masala or pulao masala

Salt to taste

2 tbsp oil/ghee


Whole spices:

1 bay leaf, 2–3 cloves, 1 cinnamon stick, 2 green cardamoms




🍚 How to Make It – Simple, Fragrant & Filling

1. Fry the Eggs (Optional)

Make 2–3 shallow slits on the eggs. Fry in a little oil with turmeric + chili powder until golden. Set aside.

2. Cook the Masala Base

In the same pan, heat oil/ghee. Add whole spices.
Sauté onions until golden. Add ginger-garlic paste, green chilies, and cook for 2 mins.

Add tomatoes, turmeric, chili powder, and salt. Cook until tomatoes soften.

3. Add Rice & Cook Together

Add soaked rice and 2 cups water. Bring to a boil, then cover and simmer on low for 12–15 mins.

4. Add Eggs & Garnish

Place fried eggs on top once rice is nearly done. Let it rest 5 mins before fluffing.
Garnish with coriander and serve with raita or salad.



❤️ Why Egg Pulao Is a Lunch Hero

Quick, nutritious, and one-pot

Customizable — add peas, carrots, or skip veggies

No heavy masala, yet full of flavor

Because lunch deserves a little aroma too!

Lunch & Dinner

Tomato Rice – Tangy, Spicy, and One-Pot Comfort

Puspa


🍅 When All You Have Are Tomatoes, Make Magic

Some days, you just need a plate of flavored rice that speaks louder than any curry.
Tomato Rice is that dish — spiced, tangy, and so full of South Indian flavor, you don’t need anything else on the side (but maybe a papad or some curd).

It’s quick, pantry-friendly, and a tiffin-box favorite for a reason.


🛒 What You’ll Need (Serves 2–3):

1 cup cooked rice (preferably cooled)

2 medium tomatoes, chopped

1 small onion, sliced

1–2 green chilies, slit

1 tsp ginger (grated or paste)

½ tsp mustard seeds

½ tsp urad dal (optional)

1 sprig curry leaves

½ tsp turmeric

½ tsp red chili powder

Salt to taste

1½ tbsp oil or ghee

Fresh coriander for garnish




🍚 How to Make It – Quick, Tangy & Flavor-Packed

1. Temper It Right

Heat oil in a pan. Add mustard seeds, let them splutter.
Add urad dal, curry leaves, green chilies, and ginger. Sauté for a minute.

2. Cook the Masala

Add onions and cook till soft.
Add tomatoes, turmeric, chili powder, and salt. Cook until tomatoes are mushy and oil starts to separate.

3. Mix the Rice

Add the cooked rice and gently mix till the masala coats every grain.
Cook for 2–3 minutes on low. Garnish with coriander.

4. Serve It Warm

With curd, papad, or just as it is!



❤️ Why Tomato Rice Is a Pantry Hero

Quick and budget-friendly

Great for leftover rice

One-pan, zero-fuss meal

Because some recipes just feel like home