You’ve probably heard of Keer, a lockdown chef. This was a time when not many people came out of their houses to cook, so people had to cook with whatever they had on hand. During the lockdown, different recipes were developed. These recipes were also known as jugaadu. Keer used some of his jugaadu recipes to make rice and other dishes during the lockdown.
Spinach rice
A delicious dish that is perfect for any occasion, this spinach rice recipe by Chef Sanjyot Keer will definitely wow your family and guests. Despite its simplicity, this recipe is sure to become a family favorite! Make sure you have fresh spinach and a jar of hot paprika sauce handy! Let’s get started! You’ll need:
Begin by blanching the spinach in boiling water for a few seconds. Next, add the tomatoes and spices to the spinach and cook until mushy. Add the spinach puree and continue cooking for another 4-5 minutes on medium heat. Season with lemon juice and serve. If you are planning to serve this dish for dinner, make sure you prepare it the night before! Enjoy! Spinach Rice Recipe by Sanjyot Keer
Tawa Pulao
This tawa pulao recipe requires cooked rice that has been left over from other dishes. In addition to the rice, you’ll need to cut and blanch other vegetables. These can include potatoes, green peas, and beans. To prepare this dish, you’ll need to heat up a pan or tawa, or use a conventional stove. Depending on your preferences, you can serve the tawa pulao with raita or salad.
Tawa pulao is a street food dish popular in Mumbai. This spicy and tangy dish is seasoned with pav bhaji masala and sauteed vegetables. Whether you’re a fan of this delicious street food or not, you’ll love this recipe! It’s the perfect side dish to any Indian meal. Just make sure you follow the recipe closely, as you may not get the same taste as the original.
When preparing this pulao, use rice that is at its best temperature. Rice that’s too thick will become soggy. If you prefer a looser texture, use a rice cooker. Rice that’s cooked in a pressure cooker won’t have the same flavor as pulao cooked on a tawa. Tawa pulao is also great if you have leftover rice.
Veg Pot
If you’re looking for a healthy, one-pot rice recipe, you’ve come to the right place. Veg Pot rice recipes by Sanjyot Keer can provide the nutrition your family needs without the extra calories and fat. Tehri, or one-pot masala rice, originated in Muslim cuisine during World War II and has since become a staple of the Awadhi community. This recipe is loaded with vegetables and uses mustard oil, which lends a unique flavor.
The rice should be thoroughly washed and soaked for about twenty minutes. When the water boils, add the rice, sliced red chillies and star anise. Cook over low heat for five to ten minutes. Then, let it sit for at least ten minutes. If you have a wok, you can use this same method. Cover the pan with a lid and let it rest for five to 10 minutes. Once cooked, serve with your favorite condiments and enjoy.
You can even add reduced milk or suji to the mixture. This makes a delicious and nutritious tiffin meal. In addition to preparing tiffin-friendly dishes, Sanjyot has also created several tiffin-friendly recipes on her show, Your Food Lab Junior. Sanjyot’s nephew, Iyan, hosts the show.
Tawa Pulao with paprika sauce
Tawa Pulao is a spicy, tangy, and rich rice dish that is commonly found in street food stalls in Mumbai. It is flavored with pav bhaji masala and sauteed vegetables. The masala is left over after making pav bhajis and is then used to make Tawa Pulao.