Brown Rice

Brown rice is a whole grain rice with the inedible outer hull removed. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice are all whole rice with differently pigmented outer layers.

Brown rice only has the hull (a hard protective covering) removed, leaving the nutrient-packed bran and germ.

As a result, brown rice retains the nutrients that white rice lacks such as vitamins, minerals, and antioxidants.

Steps to prepare Brown Rice in Rice Cooker:

1: Soaking( Optional ): Add rice to a large mixing bowl or pot and cover with twice the amount of lukewarm water (1 cup rice + 2-3 cups water). Soak uncovered at room temperature for at least 2 hours or overnight. Then drain and rinse once more. 

2. Put the rice(soaked/un-soaked) in the rice cooker. Instead of filling the cooker with water to the “2 cup” mark, fill it to the “3 cup” mark in your rice cooker. That usually means 3 cups of water for the 2 cups of brown rice.
Add a ½ teaspoon of sea salt.
Turn cooker on.

Here are calculations for various amounts or rice.
1 cup of rice + 1.5 cups of water = 3 cups cooked rice
2 cups of rice + 3 cups of water = 6 cups cooked rice
3 cups of rice + 4.5 cups of water = 9 cups cooked rice

3. Enjoy the steaming hot fluffy brown rice !


Paneer Curry – A Cheesy Bite

A rich and delicious cottage cheese curry made in an ginger-tomato-cashew base.

It is an easy to make dish of Paneer a.k.a cottage cheese where Paneer cubes are simmered in an onion tomato based spicy gravy. It can be paired with Indian bread or Jeera Rice. Here is how to make Paneer Gravy Recipe at home.


1. 10-15 cube sized cuts of Cottage Cheese ( Paneer ).

2. Spices – Ginger, Cashew, Tomato, Cinnamom, Green Chilli, Cumin Seeds, Red Chilli.( To  be Ground Together ).

3. Refined Oil / Ghee – As per Preference.

4. Salt.

5. Fresh Cream – ( Optional )

6. Coriander powder

7. Turmeric powder

8. Curry Powder

9. Luke Warm Water

10. 1/2 cup Milk

Steps to Make this Dish

  1. Soak 6 to 7 cashews in luke warm water for 15 minutes.
  2. When the cashews are soaking cut the cottage cheese into medium cube sized pieces.
  3. Shallow fry the paneer cubes in Ghee/Oil  until brown spots on either sides of the cubes. Once the cubes are half fried with the desired frying level, remove them into a container and set them aside.
  4. When the cashews are soaked, roughly chop 1 tomato, 1 inch ginger, a small piece of Cinnamom and 1 to 2 Greens Chilles, 1 Red Chilly and a few cumin seeds. Add roughly quarter a cup of water to the mixer. Blend these to a smooth paste in mixer grinder.
  5. Heat Oil/Ghee in a Pan until simmering hot on a high flame and drop in a few cumin seeds and allow them to crackle.
  6. Once they start crackling, pour the paste from the mixer grinder slowly into the pan. Be careful to pour it slowly as it splutters out due to the water content in the paste.
  7. Allow it for sometime while mixing with a spatula and cook until oil starts to separate from the sides of the pan. Add a pinch of curry powder ( I prefer Everest Curry Powder ) and some coriander powder to the gravy with salt and turmeric powder as preferred.
  8. It will take 2-3 minutes for the oil to ooze out from the sides. To get the consistency right, add half cup of water and cook for 2-3 mins while stirring the gravy.

  9. Add half a cup of milk to get the exact consistency while stirring continuously.
  10. Once the Milk and the gravy are mixed completely, put in the fried paneer cubes and mix them well with the gravy.  Allow it to cook for 3-4 mins. Avoid coking them for long as they become hard when cooked for long.
  11. Switch off the flame, garnish with fresh coriander and a tinge of fresh cream and voila your Paneer Curry is ready! Serve hot with roti, naan, parantha or rice.



Kheer – An Indian Pudding

Traditional Indian dessert – Creamy, rich and a delight for the taste buds.

Made with only three basic ingredients- rice, milk and sugar. :


1. Long Grain Basmati Rice – 1/2 cup

2. Water – 2-3 cups

3. 2-3 tbsp Sugar

4. A pinch of saffron threads ( Optional )

5. Cashews, Almonds, Raisins ( To Garnish )

6. 4-5 Cups of Full Fat Milk

         7. 2-3 Cardamom( Elaichi ) Pods

Steps to Make Kheer:

    1. Rinse the rice until water turns clear. Soak the rice in enough water for 20 to 30 minutes. Drain the water and keep aside.
    2. Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also, add 3-4 crushed green cardamom pods. Cook and stir the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.
    3. Then add the milk to the pan and stir well. Set heat to medium-high. Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn’t stuck to the bottom of the pan.
    4. Once the milk comes to a boil, lower the heat to low and let it cook for around 25 minutes on low heat. Stir every 2 minutes or so. The water content in the milk will reduce considerably after 25 minutes and the Kheer would look thick and the rice completely cooked.
    5. Add in the sugar and mix. Add the Dry Fruits as well.
    6. Remove pan from heat. The preparation will continue to thicken as it cools down.
    7. Serve Chilled with some dry nuts garnished in the bowl.