Khichadi, a mix of rice and lentils, is my all-time favorite comfort food. This is also quick easy least time consuming, a dish in a jiffy (only if you have a cooker). 

Its quite a versatile dish. You don’t have to add all of what is given in a recipe either. Go with what you have in your shelf. Trust me it still comes out great. Honestly, I don’t even add whole spices, potatoes and cauliflower. I just add frozen packet of carrots and peas instead and that is all. Here is a recipe for you to try .

 Ingredients
1 cup white/ brown/basmati rice

1 cup green moong dal  ( you will get this in any Indian grocery store. While you are there, pick up yellow moong dal. And replace it with green, for a different flavor)
½ cup carrots coarsely chopped  or frozen
1/2 cup cauliflower chopped in small pieces
1 potato cut in cubes
1/2 cup frozen peas

I medium onion
1 inch piece ginger chopped
4 garlic cloves chopped
 2 to 4 cloves
2 bayleaves
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tssp chillie powder

½ tsp garam masala
salt to taste
oil to fry onions and vegetables in about 2 tbsp ( you can use coconut oil or ghee)

coriander leaves for garnish

moong dal pic…I just call it split green lentils

Method

Wash rice and lentils drain & keep aside

In a pot, add oil, let it heat up and then add cumin seeds garlic, ginger, onions and saute until onions are translucent. Add spices whole and grounded. Whole should be cloves, cinnamon stick bay leaves. Ground spices are coriander powder, turmeric powder, garam masala and salt. I also like to add 1/4 bunch of chopped coriander leaves at this point. it just has a great aroma  

Add cut vegetables. Mix all and let it cook for about 10 minutes. Add rice, lentils mix all and then add 4 cups of water. Close the lid and cook for about ½ an hour on low heat.

garnish with a tbsp of chopped coriander leaves

Potato Kurma curry

Finally it is here and what potato again!!.. why say No to potatoes.. Potatoes don't like to be ignored. When you forget about them in the cupboard, they try and reach out to you. They grow stalks from their tubers that say, "Don't forget about me or  my stalks would grow so ugly that you cant eat me no more. well.. I can give you 10 reasons to love them but for now this is good enough and a very strong reason for me to get cooking just with potatoes. lets just go back to the recipe... This is more of a south recipe which goes well with simple pulav or chapati. For variation, Some add yogurt, whole spices like bay leaves, cloves cinnamon stick and or even paste of fried curry leaves to this recipe last but not the least 2 to 3 leaves of mint leaves. This one is my personal favorite. And yes of course the original recipe is made with Ghee. I decided to give 1 tsp of ghee tadka/poppu  with curry leaves and mustard seeds.

Ingredients

• Potatoes 3 large, or 6 to 7 small size potato, washed, par boiled (partially cooked), peeled and cubed
• Onion - 1, finely chopped
• Tomatoes - 2 (quartered) or 1/4 cup of tomato sauce /puree
• Fresh curry leaves - 1 sprig
• Ginger-garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Garam Masala powder -1 tsp
• Salt to taste
• Coriander leaves for garnish
• Cooking oil - 3 tbsp
• Make a paste by adding little water:
• Coconut - 1/4 cup grated (grated and fresh)
• Poppy seeds - 11/2  tbsp  (khus-khus)
• Fennel seeds - 1 tsp
• Cashew nuts - 10
• Green chilies -4

Method

1. Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 minutes or till the onions turn transparent.
2. Add ginger garlic paste. Add the chilli , turmeric, coriander powder, garam masala and salt. Combine well.
3. Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 15 minutes or may be more. Reduce heat, add the ground paste and combine.
4. Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 minutes.
5. Remove lid and simmer till you get the desired gravy consistency or until oil oozes out. 
6. Give tadka with curry leaves and mustard seeds.
7. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

Mushroom Masala

Thinking of Divine it’s not always Chicken barbecue or juicy hamburgers, it can simply be  button Mushrooms. When I make this I can for sure meditate (without an ugly picture of bearded man in my head) on peace and serenity knowing another successful dish has been just created. This stress reduction process brings you peace with chappati on the side. Recipe follows
MASALA MUSHROOMS
20 white button mushrooms, quartered
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 Tsp All purpose flour.
1 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp amchoor powder
1/4 tsp garam masala( Shan Brand or MDH brand)
1 tbsp tomato paste
3 tbsp light cooking oil
fresh coriander leaves, chopped for garnish
salt, to taste
Boil 4 cups of water.  Drop chopped Mushrooms and let it sit for 10 minutes. This process is also called blanching. Heat oil in a deep wok and saute onions till they turn lightly brown. Add a Tsp of all purpose flour and fry for another minute. Add in ginger-garlic paste, spices and tomato paste, and fry for a minute to blend well  Add in tomatoes and salt and 1/4 cup of water approx. Cook, stirring occasionally till all moisture evaporates and becomes a thick sauce. Let oil come to surface or visible on the side of a pan. Throw in mushrooms and mix well.. Let mushrooms cook for another 15 minutes.. Season with salt, and garnish with fresh coriander leaves.
Want to make it creamer or gravy like…psst...Add 1 cup of whole milk and simmer for 15 minutes till gravy thickens. I also add 2 to 3 tbsp of butter. Dont always hesitate to use cream or butter when cooking for an occasion because you are not eating alone. A dish, splits into 6 or more...and divide this by number Tbsp...go figure!

Egg Biryani

Egg Biryani Recipe

Indian Biryani can be real complicated but basic is what we should know to start with, which also varies from home to home and region to region. Here is my version. This is basic Hyderabad biryani recipe.

.

Ingredients:

4-5 hard boiled eggs, peeled and into half (oblong). 
Substitutes: You can add  2 cups of mixed vegetables like carrots, peas, beans, potato, cauliflower.

and Non veg, can add a pound of Boneless chicken.

o   2 large onions, one of which is finely sliced thin and another chopped fine.

o   1 large tomato, chopped (optional)

o   1 tbsp chopped coriander leaves

o   1 tbsp chopped pudina/coriander leaves

o   2 tbsps ghee/butter

o   2 Tbsp  oil ( or as required)

o   3/4 cup thick curd/yogurt

o   5 green chilies make a small slit in them

o   1/2 tbsp ginger, garlic paste

o   1/4 tbsp red chili powder (adjust)

o   1/2 tbsp coriander powder

o   2 Tbsps lemon juice

o   salt as required

o   pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts

Biryani Masala: (You can buy readymade shaan brand)

o   4 cloves

o   1/2″ cinnamon stick

o   2 elaichi/cardamom

o   1/4 star anise

o   1/4 tsp shah jeera

o   5 pepper corns

Ingredients to cook rice:

o   2 1/2 cups Basmati rice

o   4 to 5 cloves

o   5 cardamoms ( crush with mallet)

o   1/2″ cinnamon stick

o   1 marathi mogga( baddi elaichi)

o   2 bay leaves

o   5-6 mint leaves

o   1/2 tbsp oil

o   3/4 tbsp salt

o   water as required

Rice Prep:

In a skillet,  add few tbsp of oil, bay leaves, cloves, cinnamon stick, cardamom, Marathi mogga (baddi eliachi), mint leaves . fry for ½ a minutes then add rice. Fry rice and ingredient until Rice is translucent in color. add required  water and salt until half cooked.( This is actually half of the total time taken to cook rice) Strain the water keep half cooked rice aside.

Next step:  Gather all ingredients

Heat 1 1/2 Tbsps oil + 1 1/2 tbsps ghee/butter  in a vessel, add sliced onions, sauté for 8-10 mts till caramelized. Remove and keep aside.

pour in skillet another 2 Tbsp of oil  and add chopped fine onions, green chilies, mint leaves, coriander leaves , ginger garlic paste and saute for 2 mts. Add red chili powder, coriander powder and biryani masala powder  and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Let oil ooze out. Add the eggs/chicken /mixed vegetable and sauté till well coated with the masala.  Simmer and Cook for 15 minutes.. Add yogurt and combine. Cook for 10 mts till oil separates. Add lemon juice and combine. Do not cook with lemon juice. Turn off heat and keep aside.
TIP:-when you add half eggs, you have to be really careful on how you mix it. Recommended method is to cook everything without eggs and add them during the last process which is..once oil is separated from the semi dry gravy with yogurt.. Add half eggs and cook for 10 minutes . Mixture  should be semi dry.

Now the layering starts: Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.

 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee/butter all over rice, and add caramelized onions. Next sprinkle corianders leave and pour saffron milk over rice. Sprinkle 3 Tbsp water.

Place lid and Cook on medium high flame for 5 to 10 mts until rice are cooked. Or in oven on 350 degree for 20 minutes

serve hot with raita and curry of your choice.

Simply Cabbage

 Cabbage Poriyal/ sabji/ Vedupu..Call it whatever you want, is one of the simplest low calorie food you can eat. Its cooked more or less the same way all over India with few ingredient more or less added to enhance the taste based on region. I like it best in Maharashtrian style This is a mix of two region.

1 or 2 tbsp peanut or canola oil
pinch of asafetida ( hing)
1 tsp whole brown mustard seeds
1 tsp urad dal (black split lentils), chana dal (yellow lentils), or yellow split peas
5 to 6 whole fenugreek seeds
2 to 3 dried hot red chilies
10 fresh (or dried) curry leaves (fresh basil leaves work too)
1 3/4 lb green cabbage, shredded

1/4 cup Shredded coconut
1 tsp salt

Measure and shred every ingredient before you turn the burners on.

2) In a large skillet, heat oil over medium-high heat.

3) Once the oil is hot, add the asafetida. Immediately - like, a second later - add mustard seeds. Once the mustard seeds start popping, add all dal /lentils.

4) Once the color of lentil turn lightest brown add fenugreek seeds and chilies, curry leaves..Stir. Curry leaves and green chilies (has water content) makes oil splutter so be careful.

5) Few seconds  later, add cabbage, shredded coconut. Stir a couple of times so everything is thoroughly mixed.

6) Add salt. Stir. Cook about 60 seconds.

7) Cover. Drop heat to low. Cook until cabbage is wilted.  I like it crunchy, Steamed and leave it when still green. It takes about 10 to 12 minutes.
Eat with Rice or Steamed broken wheat ( dalia)

eggplants with potatoes.

Ah! The goodness of eggplants:     Rich in Dietary fiber, potassium and manganese, also called brain food because it has Nasunin, a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. And now from my personal experience which goes something like this: wrap big size eggplants in aluminum file rest them on baking tray, switch the oven at 350 degrees and if like me, happen to remember after 8 hours, you will find a hollow eggplant with fibers. Experiment shows its 90% water;-D

FYI ..I love eggplants and now that my mom is with me, I get to eat my delicious and favorites. One of such dishes happens to be Brinjal /eggplant and potatoes. Simple and very Yum!!

 1 pound eggplant small variety and not green ones.

2 potatoes medium size

1 medium size Onions

1 or 2 green chilies

Coriander leaves ¼ bunches

Few Curry leaves  

1 tsp Garlic ginger paste

Dry spices

Turmeric powder ½ tsp

Red chilies powder

Salt to taste

Cut eggplant in square pieces and potatoes of same size.  In pan, add onions, coriander leaves, curry leaves, garlic ginger paste and salt, eggplants, potatoes (all of it). Add 4 to 5  tbsp of oil on top (and not before as we all do.) Add dry spices and add ¼ cup of water simmer till done. Stir once a while. Its done once potatoes are soft and eggplants are not mushy. You are now eating my favorite dish.. enjoy! :-)

Aachari Baigan( eggplant)

For me achaar means “pickled” and I wasn’t innovative enough to go beyond that. Until I had savored Achaari Chicken and Achaari Baigan . This tangy spicy delicacy is  incorporated with any vegetable  or non veg. The spices are from Punjab and Bengal ( as some spices given here are used in Bengali dishes ). I tried a  Tarla Dalal recipe with few changes & modification..
 

 

 

2 tbsp ginger-garlic  paste
1 tsp chilli powder
½ tsp  turmeric powder
salt to taste
1 tbsp oil

Other ingredients
2 cups brinjals (baingan / eggplant), cut into 1" cubes oil for frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic  paste
1 tsp chopped green chillies
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup curd,
3 tbsp chopped coriander  for the garnish

Method

1.      Combine the brinjals/eggplant with the prepared marinade and toss gently. Keep aside for 15 minutes.

2.      Heat the oil in a pan and shallow fry  the brinjals/eggplants till  golden brown. Keep aside.

3.      Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.

4.      Heat the oil in a pan and add the above mixture.

5.      When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.

6.      Add the turmeric powder, chilli powder, garam masala( shaan brand), dry mango powder and salt and sauté for 2 minutes.

7.      Add the curd, fried brinjals and mix gently.

8.      Cook for 3-4 minutes.

9.      Garnish with coriander and serve hot with rice or rotis.

Modification: you can stuff Chinese eggplant with number 3, 4 and 5 mixture.

Prepare the eggplant by cutting off the stem ends. Slice the eggplant lengthwise leaving it still attached at the stem end.  Divide the filling into equal portions and stuff the eggplants gently. Heat the oil in a pan and shallow fry  brinjals/eggplants till done....Enjoy!

Paneer wraps

Its been real long since I have made this. But I did jot down several recipes I  had success in . Here is one from my book.

• Cottage cheese (paneer), cut into thin strips. As I make Paneer at home I can cut them into 3 inch by 4 inch in size. About 6 to 8 slices ( careful when you mix them as this size can break easily) OR 2 cups cubed paneer.
• Whole wheat flour roti or roomali rotis (I prefer this one). You can find them in Indian stores.
• Lemon juice (if desired)
• Oil 2 to 3 tablespoons for frying
• Garlic, ginger paste 1/2 teaspoon
• Onion cut in elongated slices/thin strips..1 large
• Green capsicum, cut into thin strips, 1 medium. You can add different colors of bell peppers too.
• Red chilli powder, 1 teaspoon
• Dry mango powder (amchur), 1 teaspoon
• Salt to taste
• Bean sprouts 1/2 cup
• Lettuce leaves 4 or 5 large
• For flavor: Dollop of sour cream, guacamole and hot sauce or any flavored sauce you decide to choose. Get creative here.

• There are two ways you can use Paneer. Cut and shallow fry with spices (follow recipe below and add them once onions are done) 
• OR   
• add 1 cup yogurt and 2tbsp tandoori paste. (Buy Tandoori paste from Indian stores. Shaan Brand) Add salt to taste.
• Bake in 350 degree for 20 minutes OR cook them in pan. If you decide to cook in pan use ½ a cup of yogurt or it will be very liquidy. heat oil in a pan then add mixture.  Cook on low heat. Do not add yogurt and paneer mixture together to recipe below. If you do then you might as well eat paneer curry with rice/roti ;-)

METHOD

.Heat oil in a pan, add garlic paste and ginger paste and sauté for half a minute. Add onion and continue to sauté for 2 min. Add green capsicum, red chilli powder, dry mango powder, salt. Add bean sprouts and continue to sauté for another minute. Make sure sprouts are not overcooked they still remain crunchy. You are basically mixing them for flavor.  Remove from heat and set aside. Prepare paneer the way you want. I like it baked with yogurt and that’s what I have used for this recipe.

To prepare the wraps divide the paneer mixture into four equal portions. Place a roomali roti on the worktop and arrange a lettuce leaf over it. Spread a portion of paneer, then mixture over the roti, spread sour cream, guacamole and hot sauce. Squeeze lemon juice if desired. Roll and secure with aluminum foil. Prepare the remaining wraps in a similar way and serve immediately.

My weekend Brunch Aloo rassa ( potato gravy) & Poori

Poori Aloo  Rassa/ sabji, has been famous weekend brunch for us over many years. This is my Mom’ recipe which surly come out better when she prepares it but I think, I make it second best. Here is a very simple recipe loved by many of my friends.

 Aloo Rassa:

Ingredients:

4 medium boiled potatoes.

½ can of 15 oz of Tomato sauce. 
2 tbsp chopped Coriander leaves for garnish.

    Pinch of asafetida (hing).
    Coriander Powder ( dhania).   
   ½ Tsp Turmeric powder.   
  1 Tsp mango powder ( amchoor)  
   ½ tsp Jeera ( cumin seeds)3 tbsp
Oil for frying ( mom loves 2 Tbsp of ghee)
1/4 tsp of garam masala
Salt  

Heat oil, add  cumin seeds/Jeera, Hing and then coriander powder, turmeric powder and mango powder/Amchoor. Fry them for less than 5 seconds, Add tomatoes sauce and salt. mix well, cover and cook for 5 to 10 minutes or until you see a bit of oil  floating on top or sides. Add chopped potatoes. Mush few to make thicker gravy. Add 1  ½  cup of water cover and cook on low medium flame for another 10 minutes. Sprinkle Garam masala and chopped coriander leaves for garnish.

Serve Hot with Pooris.