Phir bhi dil hai Hindustani!

I am a regular Facebook user with major interest in cooking. As a result I follow various food pages and food contests every now and then. The first time I came to know about a particular contest through a sponsored post and the line which encouraged me and attracted me towards the contest was – Can you make India come alive in your cooking?

The immediate thought which came to my mind was – Yes. I can and I will! πŸ™‚

When I think about India, the first thing which comes to my mind is the tri-color and the significance of each color. Moreover, as we are about to celebrate our 69th Independence day, my thinking caps encouraged me to cook something which reflects the true India and which can be loved at any point of time, be it in May or December. πŸ™‚

Following the same thought, hereby I am presenting my exclusively cooked recipe which definitely has potential to carry away the hearts of all the people.

A perfect platter of freshly cooked tri-colored nutrella pulao infused with an impeccable blend of authentic Indian spices and served with delicious potato tikkas along with cumin raita!


Serves: 2

Preparation time: 15 mins

Cooking time: 15 mins


For Rice

1 cup Basmati Rice

Β½ cup boiled peas

1 cup boiled nutrella

Β½ cup diced onions

1 tsp Cumin seeds

2 green cardamoms

2 black cardamoms

4-5 cloves

2 bay leaves

1 tsp Black pepper

1 tsp Garam masala (I prefer Everest Royal Garam Masala)

Salt according to taste.

Ghee – 1 tbsp

For Tricolor

Garlic – Ginger paste 2 tsp

Butter – 1 tbsp

Orange color (Tomato puree)
Use β€˜desi tomatoes’ for rich orange color.

Farm fresh desi tomatoes – 6
Green color (Spinach puree)

Fresh spinach leaves – 2 cups

For Potato Tikkas

Half boiled medium sized potatoes – 2

Tomato puree – 1 cup (Here I used, market bought puree)

Finely chopped onions – Β½ cup

Ginger Garlic paste – 1 tsp

Green and yellow diced capsicums – 1 cup

Tandoor masala – 1 tsp

Salt – According to taste

Coriander leaves – finely chopped – 1 tbsp

Toothpicks – 6

For Cumin Raita

Curd – 1 cup

Powdered cumin – Β½ tsp

Salt – According to taste

For Garnishing



Since we have to finish the complete recipe within time, First things first!

I have 4 burner gas and therefore I have planned my work accordingly. Please have a look.

For Rice

Wash rice and put it on boil with 2 cups of water along with salt, green cardamoms, black cardamoms, bay leaf and cloves. Drain the water. Keep it aside.

Put Nutrella and Peas on boil with 2 cups of water. Drain the water. Keep it aside.
For Tomato puree (For rice) –

Slit the tomatoes at bottom and put it on boil. Let it simmer for 10 mins. Drain the water and grind the tomatoes to a fine mixture.
For Spinach puree (For rice)-

Boil 2 cups of water. Put spinach leaves for 2 mins. Drain the water. Wash it with 1 lts of chilled water. This will help in maintaining the deep green color of the leaves. Grind it and keep it aside.
Now take a wok
Simultaneously, keep the tandoor for heating. (I use gas tandoor. You can also bake on a griller/microwave/OTG
For Potato Tikkas

In the meanwhile, take a wok. Heat oil. Put ginger garlic paste. Put onions and fry it till golden brown. Add tomato puree. Fry it for 2 mins. Check the consistency. It should be thick enough to coat the potatoes. Add tandoor masala and salt. Sprinkle coriander leaves!

Now cut the half boiled potatoes in small pieces. Coat them with the puree mixture gently. Let it rest for 2 mins.

Put, potatoes, diced capsicums into the tandoor (after we are done with the white rice as mentioned below in red) and let it get baked for 5 mins. (Tandoor should be heated enough). Once done, arrange the same on the toothpicks, alternately with colorful capsicums. Β Potato tikkas are ready!

For Cumin Raita

Simply take thick curd. Add cumin powder (easily available in market). Sprinkle salt. Mix! Garnish it with fresh coriander leaves. Cumin Raita is ready. Refrigerate it! πŸ™‚

Kriti 5

For Tricolored rice


Heat the pan. Put some desi ghee. Add cumin seeds, maze, cinnamon stick and onions. Fry them for few seconds. Put nutrella and peas. Add black pepper and rice. Mix well. Whole Rice is ready.

A portion of this will be used for White rice.

At this moment, put the already prepared potato tikka elements in the tandoor.

Orange color

Heat the butter. Add ginger – garlic paste. Pour grinded tomato mixture, add salt, garam masala and fry it till the butter separates. Put 1/3 of the already prepared rice over it. Sprinkle some salt. Fry it well. Beautifully colored orange rice is ready! J
Green color

Heat the butter. Add ginger – garlic paste. Pour grinded spinach mixture, add salt, garam masala and fry it lightly. Over frying may cause the color to vanish. Put 1/3 of the already prepared rice over it. Sprinkle some salt. Fry it well. Exclusive healthy green rice is ready! πŸ™‚Β 

Alternatively you may use gel based colors (easily available in markets) for the tricolor. I prefer healthier homemade version and that’s why always try to use natural ingredients for the colors!

Β Art of Plating

Take a rectangular white serving dish. Arrange a layer of white rice in the center. Now arrange a layer of orange rice at one end and green rice on other end. Our beautiful tricolor is on the platter.

Now arrange the potato tikkas on one side of the rice vertically.

Garnish each potato tikka with parsley leaf. Rice plate is ready! J

Now serve it with simple yet delicious cumin raita! πŸ™‚



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