Five dinners for Monday to Friday, each with a total time of 30 minutes or less on Siddhi’s recipe card. They are all one-pan rice dishes, plus a sweet and tangy curry for the end of the week.
One thing to know before you start: coconut rice, peanut rice and coriander rice start from cooked rice, and sweet corn fried rice from rice cooked until 90% done. The times on the cards do not include cooking that rice, so cook a pot of rice the night before or use leftover rice. Mexican rice starts from rice soaked in water, so put it to soak before you begin.
Every recipe in this plan is cooked in Siddhi’s own kitchen before it goes live.
The plan at a glance
| Day | Dinner | Side |
|---|---|---|
| Monday | Coconut Rice | — |
| Tuesday | Sweet Corn Fried Rice | — |
| Wednesday | Coriander Rice | — |
| Thursday | Peanut Rice | — |
| Friday | Mexican Rice | Raw Mango Curry |
Day by day
Monday
Dinner
Coconut Rice
Serves 2–3 · 20 min
20 minutes in total from cooked rice. Siddhi pairs it with sambar, rasam or any spicy thin curry, or has it as a light dinner.
Tuesday
Dinner
Sweet Corn Fried Rice
15–20 min
15 to 20 minutes from rice cooked until 90% done. Siddhi has it plain, or with a side gravy dish like veg Manchurian or hot garlic sauce.
Wednesday
Dinner
Coriander Rice
Serves 2 · 25–30 min
25 to 30 minutes from cooked rice. Siddhi suggests it for a light dinner.
Thursday
Dinner
Peanut Rice
Serves 3 · 25–30 min
25 to 30 minutes from cooked rice. Siddhi serves it with vegetable raita or any Indian curry.
Friday
Dinner
Mexican Rice
Serves 3 · 25–30 min
25 to 30 minutes, made in one pan from soaked rice. Siddhi tops it with coriander and grated cheese, with salsa on the side.
Side
Raw Mango Curry
Serves 4 · 30 min
A sweet and tangy curry ready in 30 minutes. Siddhi serves it hot with paratha, chapati or rice.
Make the week faster
- Cook a pot of rice on Sunday night for Monday’s coconut rice, and cook more for Wednesday and Thursday as you go.
- For Tuesday, cook the rice only until 90% done, as the sweet corn fried rice recipe asks.
- Peanut rice needs a roasted peanut, dal, sesame and coconut powder; roast and grind it the night before.
- Coriander rice needs a coriander and mint paste; grind it the night before.
Shopping list, recipe by recipe
Each list below is the ingredient list from Siddhi’s recipe card, at the serving size the recipe makes. Open a recipe to scale it for your family.
Coconut Rice (serves 2–3)
- 2 cups cooked rice
- 3/4 cup fresh coconut, grated
- 1½ tbsp oil
- 1 tbsp butter
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tbsp split black gram (urad dal)
- 1/2 tbsp split Bengal gram (chana dal)
- 1/4 tsp asafoetida
- 1 tbsp peanuts
- 8–10 cashews, slit
- A few curry leaves
- 1 tbsp coriander, finely chopped
- 1 dry red chilli
- 2 green chillies, slit
- 1/2 lemon
- Salt to taste
Sweet Corn Fried Rice
- 2 cups rice, 90% cooked
- 1 small capsicum, finely chopped
- 1/3 cup sweet corn, boiled
- 1 small carrot, finely chopped
- 3–4 spring onions, finely chopped, white and green parts kept separate
- 1 inch ginger, julienned
- 3–4 garlic cloves, finely chopped
- 1 tbsp cooking oil
- 1/2 tsp black pepper powder
- 1 tbsp coriander
- 1 tbsp red chilli sauce
- 1 tbsp vinegar
- 1 tbsp soy sauce
- Salt to taste
Coriander Rice (serves 2)
- 1½ cups cooked rice
- 1 medium onion, finely chopped
- 1/4 cup carrot
- 1/4 cup French beans
- 1/3 cup paneer (cottage cheese), cubed
- 1 tbsp oil
- 1 tbsp butter
- 1/2 tbsp ginger garlic paste
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/4 tsp black pepper powder
- 3 cloves and a cinnamon stick
- Salt to taste
- 1½ cups coriander leaves, for the paste
- 1/4 cup mint leaves, for the paste
- 3 green chillies, for the paste
- 1/2 lemon, juiced, for the paste
- 1/2 tsp cumin powder, for the paste
- 1/2 tsp black salt, for the paste
Peanut Rice (serves 3)
- 2 cups cooked rice
- 1/3 cup peanuts
- 3 tbsp desiccated coconut
- 2–3 dry red chillies
- 1 tbsp sesame seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tbsp + 1 tsp oil
- 1/4 tsp asafoetida
- Curry leaves
- Salt to taste
- Lemon juice, optional
Mexican Rice (serves 3)
- 1 cup basmati or long grain rice, soaked in water
- 3 big tomatoes, pureed
- 2 onions, finely chopped
- 1/2 cup corn, boiled
- 1 small capsicum, finely chopped
- 1/2 red bell pepper, finely chopped
- 2–3 spring onions, finely chopped
- 1/3 cup kidney beans, boiled
- 2 tbsp coriander leaves, finely chopped
- 2–3 tbsp jalapeno, finely chopped
- 1 tbsp butter
- 1 tbsp tomato ketchup
- 1 tbsp ginger garlic paste
- 1 tsp oregano
- 1 tsp chilli flakes
- 1/2 tsp red chilli powder
- 1/2 tsp black pepper powder
- 2 tbsp oil
- Grated cheese, to garnish
- Salt to taste
Raw Mango Curry (serves 4)
- 1 raw mango, peeled and finely chopped
- 1/2 cup jaggery
- 1 tbsp cooking oil
- 1/2 tbsp red chilli powder
- 1 tsp methi masala
- 1 pinch asafoetida
- 1/2 tsp mustard seeds
- Salt to taste
FAQs
Are these dinners really ready in 30 minutes?
The total times on Siddhi’s recipe cards are 20 minutes for coconut rice, 15 to 20 minutes for sweet corn fried rice, and 25 to 30 minutes each for coriander rice, peanut rice and Mexican rice. Four of them start from rice that is already cooked, which is not included in those times.
Can I use leftover rice?
Coconut rice, coriander rice and peanut rice all start from cooked rice, so leftover rice works for them. Sweet corn fried rice uses rice cooked until 90% done.
How many people does each dinner serve?
Coconut rice serves 2 to 3, coriander rice 2, peanut rice 3 and Mexican rice 3. The raw mango curry serves 4. Open each recipe to scale it.