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Chana Biryani

soniaabrol — Mon, 14 Jun 2010 05:22:50 +0000

Chana Biryani

I read a similar recipe years ago and found the combination of chickpeas or chana in a biryani dish very different. Usually a vegetarian biryani is made with assorted diced vegetables and I have never seen one with chickpeas served anywhere (or the places I ever ate at). Over the years I have made chicken biryani countless times (even with different recipes) and trying this one out was I guess on a back burner. Lately, I have been using chickpeas a lot – seems like I have found my long lost love for them as I don’t remember making dishes with chickpeas so much. Since these days I always have boiled chickpeas on hand, last weekend I finally decided to make this biryani for a potluck dinner with my family. In addition to chickpeas I also added potatoes as they go very well together. We ate at our neighborhood lake park, and hot biryani with chickpeas on a cool evening just hit the spot!

You need:

3 cups long grain (basmati) rice
4-5 medium onions, sliced
3 large tomatoes, chopped
3.5 cups boiled chickpeas (chana)
3 medium potatoes, diced
2 bay leaves
3 black cardamom
2 green cardamom
3-4 cloves
1/2 tsp cinamon powder
3 tbsp Canola oil
pinch of Asafoetida powder
6 cloves garlic
2 tbsp MDH Meat Masala
2 tbsp MDH Kitchen King
1 tsp cumin powder
1/2 tsp turmeric powder
3-4 tsp salt – or to taste
10 fresh mint leaves
3 tbsp fresh cilantro leaved, chopped
3 tbsp milk

1. Boil 10-12 cups of water in a large pot. Add rice, few mint leaves and some salt. Boil rice until almost done-a rice grain breaks in two when pressed between two fingers. Do not overcook, drain water.

2. Heat oil in a deep pan/karahi. Add Asafoetida powder, bay leaf, cardamoms, cloves, garlic and saute for few seconds.

3. Add onions and fry until golden brown(medium heat). Take out about 1/3rd of onions and keep aside.

4. Add tomatoes, all spices, salt and cook on medium heat until tomatoes are mushy and the tomato-onion mixture start to leave oil.

5. Preheat oven to 350 F

Cook chickpeas and potatoes

6. Add potatoes, remaining mint leaves,1/4 cup water, cover and cook on medium heat for about 10 minutes or until potatoes are tender. Add 1 cup water, chickpeas/chana cover and cook on low heat for another 10 minutes. Cook uncovered for couple minutes.

7. Take a large baking dish-9*13″ or larger. Grease its base with oil. Spread a layer of rice. Spread a layer of chickpeas (along with the curry). Sprinkle little fried onions (saved from before)

Chana Biryani prepare layers

8. Alternate layers of rice and chickpeas (number of layers depend on size of the baking dish used). It is up to you whether you want the top layer to be chickpeas or rice. I just had a handful of chickpeas left I spread them on top layer along with some fried onions (saved from before).

9. Spread milk all over the top layer.

10. Cover the baking dish with foil and bake for about 18 minutes. Garnish with chopped cilantro and serve hot with some sliced white onions on side and yogurt.

Serves – 8

Chana Biryani is a post from: Chef

Lemon Rice with Carrot Raita

soniaabrol — Sat, 17 Apr 2010 06:07:50 +0000

Lemon Rice

This is yet another favorite dish that I make when I have leftover rice on hand and (as usual) I am in a hurry to put together a delicious yet healthy meal. This version of Lemon Rice is based on traditional South Indian flavors although I am not sure if I always follow the tradition religiously and do try different variations now and then.

Carrot Raita

I usually serve this rice with ‘Carrot Raita’ – Yogurt based condiment that is used as a side or sometimes a dip as well. There are numerous types of ‘raitas’ that you can make using different combinations of fruits, vegetables and spices. Natural sweetness of carrots beautifully compliments the tangy lemony rice and adds the much needed fiber and vitamins to complete the meal.

Lemon Rice

You need:

1 tbsp Chana Dal (split Chickpeas)

Urad, Moong and Chana Dal

I tbsp Urad Dal (White Lentils)
I tbsp Moong Dhuli Dal (Yellow Split Mung or Moong Lentils)
3-4 tbsp raw peanuts
2-3 dried red chilies
10-12 curry leaves (Kadhi or Kari Patta)
1 tsp black Mustard seeds (I used the reddish variety this time)
1/2 cup Lemon juice
1 tbsp sugar
couple of pinches Asafoetida(hing) powder
2-3 tbsp Canola oil (or any other cooking oil)
salt to taste – 1 tsp or more
6 cups cooked rice – preferably cold
1/2 tsp turmeric powder
2-3 tbsp fresh chopped cilantro leaves (optional)

1. Wash the Chana, Urad and Moong dal and soak in water for about 10 minutes.

2.Heat oil in a wide pot/wok/karahi. Add Asafoetida (hing) powder and after couple of seconds add mustard seeds. Let the seeds splutter, add whole red chilies, curry leaves and raw peanuts.

Lemon Rice-Roast Dal and Peanuts

3. When peanuts are almost roasted, add Chana, Urad and Moong dal and cook until they are nicely brown and fragrant.
4. Add turmeric, salt, lemon juice and sugar and quickly stir in the cold rice. Mix well till rice are heated through and are ‘lemony yellow’ in color.
5. Add chopped cilantro leaves and mix well. Serve hot!

Lemon Rice-stir in rice

You can make these rice with following variations:

1. Add onions after seeds/dal is roasted. Cook until browned and continue with rest of the recipe
2. Add cubed boiled potatoes and peas after seeds/dal is roasted. Cook until browned and continue with rest of the recipe

Carrot Raita

You need:
1 cup yogurt
1 cup milk (low fat/2% is fine)
1/2 cup water
1.5 tbsp sugar
1.5 tbsp MDH Chunky Chat Masala
1 cup grated carrots
2-3 tbsp Chopped Cilantro leaves
1/4 tsp rock salt (kala namak)-optional

1. Grate carrots using medium or small side of the grater
2. Mix Yogurt, milk and water in a bowl until nicely blended.
3. Add rest of the ingredients and mix well.
4. Adjust water and seasonings. I prefer it neither to thick and nor too runny.

Carrot Raita

Lemon Rice with Carrot Raita is a post from: Chef

Moong Dhuli Dal Khichdi with Mustard Greens and Spinach

soniaabrol — Mon, 12 Apr 2010 06:10:26 +0000

Moong Dhuli Dal Khichdi with Mustard Greens and Spinach

Khichdi is a popular dish all over India specially Gujarat, Maharashtra, and Bengal. It is usually made with rice and lentils (there are several variations using different types of lentils) as a base and vegetables such as carrots, cauliflower, peas, sqash, spinach, potatoes, etc. are added in different combinations. Rice and lentils are cooked until very mushy and vegetables usually seem to disappear. It is considered as a very healthy dish – carbohydrates, proteins, vitamins all in one dish and is traditionally offered as early food to babies/ toddlers when they first start solids. Also, it is very easy on little stomachs. My son is 2 years old now and eats a wide variety of dishes but I still make it for him very often. In the recipe below I use plenty of greens-spinach, mustard and broccoli. Now that my son is little big, I make it slightly different from the traditional recipe because I add onions, tomatoes and garlic as well. Although I do stick to the ‘bland’ part and don’t put any spices. O yes, and my son also likes the yellow color. I must add that it is a popular dish among children and adults alike.

You need:

3/4 cup Moong dhuli dal (Yellow Lentils)
3/4 cup uncooked white rice (or 2 cups cooked rice)
3/4 cup Mustard greens (sarson), chopped
1 cup spinach, chopped
4-5 broccoli florets, chopped
3 cloves garlic, chopped
1/2 onion, chopped
1 large tomato chopped
salt to taste
1/2 tsp turmeric powder
1 tbsp desi ghee-unclarified butter/Canola oil
Pinch of Asafoetida

Heat ghee/oil in a pressure cooker (or a large pot). Add Asafoetida and after few seconds add garlic. Saute for few seconds and add onions. Cook until translucent or slightly browned. Add tomatoes, salt and turmeric and cook until tomatoes are little mushy. Add spinach, mustard greens and broccoli and cook for couple of minutes. Add rice and lentils, about 6 cups of water and pressure cook for about 15 minutes. After the steam vents out, open the cooker, mix well, add more water to adjust consistency. I like it neither too dry nor too runny. Adjust salt, if needed. If you use any big vegetable pieces, use a ladle to mash them-it will be effortless.

If you are not using a pressure cooker, add about 8 cups water and let the ‘khichdi’ simmer on low heat until lentild, rice and vegetables are all mushy.

Serve hot with yogurt and/or pickles. I usually add some additional ‘ghee’/butter to my son’s bowl.

Moong Dhuli Dal Khichdi with Mustard Greens and Spinach is a post from: Chef

Quick Chinese Vegetable Fried Rice

soniaabrol — Fri, 09 Apr 2010 05:17:31 +0000

Chinese Vegetable Fried Rice

Here is a 15 minute meal that tastes great and is loaded with great stuff- assortment of vegetables, garlic and rice. This recipe is based on ‘Indian style Chinese’ food we get in local fast food/restaurants in India and I am sure is different than any traditional Chinese fried rice recipe. But these are the flavors we have grown up with and still enjoy even living thousands of miles away from India. It tastes best if you have cold leftover rice. I usually plan ahead and cook more white rice couple of days before I want to make it.

You need:

1 medium onion
3-4 cloves minced garlic
2-3 tbsp canola oil
1 lb bag frozen stir fry vegetables (or a blend of frozen or fresh baby corn, carrots, broccoli, green beans, water chestnuts, red peppers)
4-5 cups cooked white rice

In a bowl mix following:
4 tbsp low sodium soy sauce
1.5 tbsp white vinegar
1 tbsp sugar
2 tbsp tomato ketchup
1 tbsp chili sauce (or more as per your preference)-the one I use is also loaded with garlic

Heat oil in a wok/karahi. Add garlic and saute for few seconds. Add onions and cook on medium-high heat until translucent. Add stir fry vegetables (no need to thaw if using frozen) and cook on high for about 5 minutes.

Stir in the sauce mixture and cook on high for another 2 minutes. Add cooked white rice, mix well on low heat and then cook on medium high for couple of minutes (Keep stirring and if using long grain rice, it’s Ok of this may break the rice grains.

Enjoy!

An easy variation: stir in cooked grilled chicken/scrambled eggs along with the sauce mixture

Quick Chinese Vegetable Fried Rice is a post from: Chef

Mint Chicken Biryani

soniaabrol — Tue, 30 Mar 2010 06:22:20 +0000

Mint Chicken Biryani

Biryani is a rice based dish made with meat, and/or vegetables and spices and traditionally cooked on slow heat to let the flavors blend in. There are several different recipes and styles popular all over India and local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries. Mint chicken biryani as the name suggests is made with chicken and rice cooked with fresh mint leaves.
I have made this biryani way too many times to remember. However, every time I throw in something extra or omit something. So as you can imagine, I would never remember what worked and what not so much . This time I decided to take notes for the blog and I am glad I did as it turn out great.

You need :

1 lb chicken pieces, I used boneless thigh meat
2 medium to large onions, sliced

Onions,bay leaf,cardamoms,cloves

2 medium tomatoes, chopped
6-7 cloves garlic, chopped
3-4 tbsp oil (I use Canola)
2 black cardamoms
1 bay leaf
1 green cardamom
3-4 tbsp chopped cilantro leaves

Mint,cilantro,tomatoes

20-30 fresh mint leaves
1/2 cup tomato sauce
1.5 tbsp MDH Chicken Curry Masala
1.5 tbsp MDH Meat Masala
1 tsp red chili powder (optional)
2 tsp salt or to taste
1/2 tsp onion seeds (kalaunji)
1/2 tsp cinnamon powder
1/4 tsp turmeric powder
1/4 tsp cloves powder

spices:MDH Chicken Curry Masala,MDH Meat Masala,Turmeric,Salt,Red Chillies,onion seeds

1/3 cup milk
pinch/few saffron strands
2.5 cups long grain Basmati rice
2-3 drops yellow food coloring (optional)

1. Boil 10-12 cups of water in a large pot. Add rice, half of mint leaves and chopped cilantro leaves. Boil rice until almost done-a rice grain breaks in two when pressed between two fingers. Do not over cook, drain water.
2. Heat oil in a deep pan/karahi. Add bay leaf, cardamoms, garlic and saute for few seconds.
3. Add onions and fry until golden brown(medium heat). Take out about 1/3rd of onions and keep aside.
4.Add tomatoes, all spices, salt and tomato sauce and cook on medium heat until tomatoes are mushy and the tomato-onion mixture start to leave oil.
5. Add chicken, remaining mint leaves,1/4 cup water, cover and cook on medium heat for about 10 minutes. Add 1.5 cups water, cover and cook on medium heat for another 5 minutes. Cook for another 5 minutes-uncovered.
6. Preheat oven to 350 F
7. Take a large baking dish-9*13″ or larger. Grease its base with oil. Spread a layer of rice. Dot some rice with food coloring and spread with fingers. Spread a layer of chicken (along with the curry). Sprinkle little fried onions (saved from 3rd step)

Mint Chicken Biryani-Rice layer

8. Alternate layers of rice and chicken (number of layers depend on size of the baking dish used). It is up to you whether you want the top layer to be chicken or rice.

Mint Chicken Biryani-Chicken layer

9. Mix the saffron strands in milk. Spread all over the top layer.

10. Cover the baking dish with foil and bake for 20 minutes. Garnish with chopped cilantro and serve hot with some sliced white onions on side

Serves – 3-4

Note: Please adjust seasoning/masala according to the ‘hot’ factor you can tolerate. See how you like mint flavor and improvise next time if you want it to be more minty or less. I know my dad won’t mind a few more sprigs!

Mint Chicken Biryani is a post from: Chef

Tangy Tomato Spinach Rice

soniaabrol — Sat, 20 Feb 2010 06:05:34 +0000

Here is a healthy dish for both kids and adults. Couple of days ago my son was not in a mood to let me do anything for dinner. I just spent 5 minutes of prep time and voila I had a healthy home cooked dinner for my son and a nice side for ourselves. Once again pasta sauce comes in handy, you save time and yet get added nutrition and taste. I made the rice very mushy for my son (Indian khichdi style) but you can reduce the water quantity by half to make them like regular rice.

You need:

1 cup rice

2 cup water

1 cup Pasta sauce (I used Ragu’s Marinara sauce)

1 cup chopped spinach (thawed)

1 tbsp butter

salt to taste

1. Melt the butter in a wide and deep pan or a medium sized pot.

2. Add pasta sauce, chopped spinach,salt and cook for couple of minutes.

3. Add rice and water and bring it to boil. Cover and simmer on low heat for about 15 minutes or until rice are done.

I should mention, I topped it with a spoonful of desi ghee to add some calories for my son.

Serve as a main dish with yogurt raita or as a side.

Tangy Tomato Spinach Rice is a post from: Chef