Mexican Rice

 

Ingredients List
Rice 1 cup/200 grams
oil 3 Tablespoon
Garlic 1 Clove, Minced/Chopped
Onion Small, Finely Chopped
Tomato Medium/125 Gram, pureed
Roasted Cumin Powder  1/2 Teaspoon
Red Chilli Powder 2/3 Teaspoon
Coriander Powder 1 Teaspoon
Kashmiri Red Chill Powder 3/4 Teaspoon
Taco Seasoning 1 1/2 Teaspoon
Water 450 ml [little less than twice the quantity of rice]
Frozen Corn 1/2 Cup [Optional]
Frozen Green Peas 1/2 Cup [Optional]
Carrots Finely Chopped 3 tbsp [optional]
Boiled, Red Kidney Beans/Pinto Beans/Black Beans 1/2 Cup [Optional]
Lemon juice 1 tbsp
Coriander leaves, chopped
Method
1. Set a thick-bottomed non-stick pan to heat at medium.
2. Add oil.
3. To the warm oil, add rinsed and drained rice.
4. Saute rice for two to three minutes until golden hue.
5. Add minced garlic and chopped onions. Saute for two minutes. Add pureed tomatoes and stir.
6. Add corn, peas, carrots, and kidney beans. Mix.
7. Add coriander powder, red chilli powder, kashmiri red chilli powder, taco seasoning, and cumin powder. Mix well.
8. Add water and salt. Stir.
9. Let it come to a boil. Cover with a lid. Reduce heat to low/medium.
10. Switch off heat after ten minutes. Let stand undisturbed for fifteen to twenty minutes.
11. Uncover the lid. Add lemon juice and coriander leaves.
12. Fluff up rice with a fork.
13. Serve hot.
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Masaledaar Kala Chana Curry/ Black chickpeas

Hindi Video

 English video

Kala chana is a variant of chickpeas and is widely used in the Indian cuisine. Its high protein content makes it very desirable, especially to those wishing to lose weight. Its soup is very healthy and is recommended for quick energy. This can be made either dry or as a curry.

Ingredients:

Kala Chana/Black chickpeas (1 cup)

Split Bengal Gram (1 1/2 tbsp)

Water ( As required)

Oil (2 tbsp)

Desi Ghee (1 tsp)

Bay Leaves ( small 2)

Cumin Seeds (2 tsp)

Turmeric Powder (1/3 tsp)

Coriander Powder (3/4 tsp)

Red Chili Powder ( 1/3 tsp / as per choice)

Salt (1 tsp/ as per choice) Garam Masala (1/2 tsp)

Ginger garlic Paste (1tbsp)

Tomatoes (chopped 3/4 cup)

Onions (chopped 3/4 cup)

Coriander leaves ( for garnishing)

Method:

1. Soak kala chana and dal in 3 cups of water for 10 hours.

2. Drain and discard the water.

3. In a pressure cooker, warm 1 tbsp oil and add cumin seeds. Add bay leaves and fry till cumin is nicely fried.

4. Add all spices except garam masala.

5. Add drained chanas and dal, and fry for 2 minutes.

6. Cover cooker with a lid and allow steam to build up to maximum ( or 2 whistles in a conventional cooker).

7. Reduce heat to low and let cook for 20 minutes. Allow natural release of pressure.

8. In a pan, warm 1 tbsp oil and 1 tsp desi ghee.

9. Add ginger garlic paste and sauté.

10. Add onions and fry till golden brown.

11. Add tomatoes, mix and cover with a lid.

12. Keep stirring after every few seconds.

13. Saute till the tomatoes are soft and oil leaves the sides of the masala.

14. Add a tbsp of water. Switch off the heat and allow to cool.

15. Blend the masala in a mixer. Blend till neither very fine, nor very coarse.

16. Add the blended masala to the boiled chanas. Add garam masala and few chopped cilantro leaves.

17. Cook for a few minutes, till gravy is desired consistency. If need be, add more water to achieve desired quantity of gravy.

18. Serve garnished with onion rings and chopped cilantro leaves.

Enjoy with roti, poori, paratha, naan or rice.

Fresh Ginger and Green Chili Pickle

Ginger Chili fresh pickle is a jackpot pickle!! It not only enhances the taste of food with its tangy and mildly hot and gingery flavor, but also helps in the digestion of food by promoting release of digestive enzymes.  It also acts as a detoxifying agent. By de-toxifying our taste buds, it helps them become more effective and we are able to enjoy true flavors of food. This takes only a few minutes to put together, and gets ready to be enjoyed in a few hours.

Ingredients:

Ginger (150 g or as required)

Green chilies (a few) (optional)

Lemon Juice ( 2 tbsp)

Salt (1 tsp)

Method

  1. Peel, wash, and dry the ginger pieces. Cut them in to juliennes
  2. Wash and dry green chilies. Cut off the stem and slit lengthwise in to two halvesIMG_0050
  3. Transfer juliennes and green chilies to an air-tight glass jarIMG_0096.JPG
  4. Add salt and lemon juice.  ginger blog 1ginger blog 2
  5. Close the lid and shake the jar well.ginger blog 3
  6. Store at room temperature on the kitchen shelf.
  7. Pickle is ready to be enjoyed within a dayginger blog 4ginger blog 5
  8. The pickle will last for 5-7 days. Shake the jar two to three times everyday so that the juliennes stay juicy.

 

 

Masala Chana Dal Khichdi (made in a pan)

Masala Chana Dal Khichdi is a spicy peppy version of khichdi made in a pan. No pressure cooker is required for cooking this. Khichdi is a one-pot meal made with the combination of rice and lentils. A great way to enjoy a protein rich food in your meals any time of the day!!

 

 

Ingredients:
Rice 1 cup
Bengal Split Gram (Chana Dal) ½ cup
Water 3 ¼ cup
Oil 3 tbsp
Ginger Paste (1 tbsp)
Bay Leaves (2)
Cinnamon Stick/dalchini  (1) small
Cumin (Jeera) 2 tsp
Sliced Onions 1 cup
Turmeric Powder ½ tsp
Kashmiri Lal Mirch 1tsp
Green Chili (2)
Coriander powder (1 ½ tsp)
Hot Red Chili Powder (3/4 tsp)
Salt (1 ½ tsp)
Garam Masala (3/4 tsp)
Lemon Juice ( 1 tbsp)
Fresh Coriander Leaves (handful)

Preparations:
Wash and soak chana dal for atleast 4 hours
Wash and soak rice for maximum 15 minutes ( Practically to be soaked just before starting cooking)
Cooking:
1. Set a wide pan to heat at medium on the large burner of gas stove.
2. Add oil and let warm.
3. Add bay leaves and cinnamon stick. Saute.
4. Add cumin seeds and allow to crackle. Reduce heat to low.
5. Add turmeric powder, and sauté.
6. Add all spices and sauté.
7. Add soaked and drained chana dal, and roast for a minute.
8. Add soaked and drained rice and roast for 2 minutes.
9. Add water. Increase heat and cover with a lid in such a way that there is space for excess steam to escape.
10. Once water boils, reduce heat to low, and allow it to cook for 10 minutes.
11. Add cilantro leaves and lemon juice. Toss gently.
12. Cook for 2 more minutes.
13. Switch off the heat when little water is left. Keep the lid on, and move away the pan from the hot burner.
14. Let it rest for 10 minutes.
Optional: You may temper with hot desi ghee to which whole red chillis/ green chilis have been added.
Enjoy Masala Chana Dal Khichdi with pickles, green chilies, chopped onions, curd or a dash of lemon juice.

Lifafa style Vegetable Cheese Paratha

Ingredients: For 4 parathas

Whole wheat dough

Chopped onions (1/3 cup)

Chopped beans (1/3 cup)

Chopped capsicum (1/3 cup)

Shredded cabbage (1 cup)

Shredded carrots (1 cup)

Shredded processed cheese (2 cups or more as per choice)

Oil (1 tbsp+ for frying)

Italian seasoning

Chili flakes

Maida ( 1 tbsp)

Water (2 tbsp)

 

Method:

A Making the filling

  1. Set a pan to heat at medium.
  2. To the warm pan, add a tbsp of oil.
  3. To warm oil, add chopped onions, and sauté till light pink.
  4. Add beans. Saute for 30 seconds.
  5. Add capsicum. Saute for 30 seconds.
  6. Add cabbage. Saute for 30 seconds.
  7. Add carrots. Saute 30 seconds.
  8. Add 1/3 tsp salt. Mix well. Switch off heat.
  9. Transfer the mix to another bowl for cooling.
  10. Once the mix is completely cool, add 4 tbsp shredded cheese and mix well.
  11. Add 1 ½ tbsp chili flakes or as per choice.
  12. Add little Italian seasoning as per choice.
  13. Always check for salt after adding cheese. Add more if need be. I needed to add ¼ tsp salt.

B.Making maida paste for sealing

To 1 tbsp maida, add water little at a time, and make a smooth thick paste.

C. Making semi cooked rotis first

  1. Roll a very big roti.
  2. Cook it very lightly from both sides.
  3. You could prepare all these semi cooked rotis first, and assemble later.

D. Assembling the paratha

  1. On the outer edge of roti smear maida paste (till 1/2 inch from outer edge)
  2. Transfer ¼ of leftover cheese to the center of roti. Layer with ¼ prepared filling. Shape filling like a rectangle.
  3. Fold roti one by one from all sides to seal like an envelope. Apply more paste on open surfaces for easy sealing.
  4. Fry parathas on the tawa.
  5. Another method is to cook roti lightly from one side. Flip it over. keeping heat at lowest, assemble paratha while still on the tawa, and fold like an envelope. Fry the paratha. This method needs you to work very fast.

Enjoy!!

36 layered Masala Paratha

To view this video in English, check out the link

Ingredients:
Whole Wheat Flour (11/2 cup + some for rolling and dusting)
Water + milk ( 200 ml, warm)
Oil ( 1 tbsp)
Salt(½ tsp)
Sugar(1tsp)
Desi Ghee or any oil of your choice( as required)

Method:
1.Using water+ milk mixture, knead a soft dough with whole wheat flour, sugar, salt and oil.
2. Refrigerate the dough for atleast 30 minutes.
3. After 30 minutes, give a quick final knead to the dough and divide it in 5 equal sized balls.
4. Using dry flour, roll a ball into a big disc, say 10 inches diameter.
5. Apply a generous helping of desi ghee on this disc.
6. Using a knife or pizza cutter, make 5 vertical and 5 horizontal cuts on the disc.
7. Sprinkle dry wheat flour onto this disc.
8. The whole disc is now divided into smaller pieces.
9. Start piling these small pieces one on top of the other, with the smallest as the topmost and the largest one as the bottom most.
10. You will now have a big pile of pieces.
11.Press it firmly with your palm.
12.Toss this big pile into the dry wheat flour and roll it into a disc, say 7 inches in diameter.
13. Cook this on a hot griddle(medium heat), on both sides.
14. Apply desi ghee on both sides and press lightly to make a crisp lachchha paratha.
15.Once off the griddle, crush it very gently between your palms to separate the layers.
Your crisp, crumbly, soft parat paratha is ready. Enjoy it with any curry, veggie, lentil or raita of your choice, or with a cup of tea/coffee.

 

Instant Bedmi Poori/Urad dal kachori/ बेडमी पूरी/ उड़द दाल कचौड़ी / एक बार बनायें और कई महीनों तक तल कर खायें

Ingredients:
Whole Wheat Flour (1 1/3 cup)
Skinless Urad Dal (¼ cup)
Spinach leaves (2 cups)
Water (2 tbsp+ 5 tbsp) (or as required)
Oil (2 tbsp + for frying)
Salt ( ½ tsp or as per taste)
Red Chili Powder ( ½ tsp)
Coriander Powder( 2 tsp)
Asafoetida (hing) ( ¼ tsp)
Dry Ginger Powder (sounth) (1/4 tsp)
Turmeric powder (1/3 tsp)
Fennel Seeds (1 tsp, pounded)
Method:
1. Soak urad dal in 2 cups of water for 8 hours. Drain the excess water and blend to a paste, neither very fine, nor very coarse. Use minimum water for blending. I used 2 tbsp of water for blending.
2. Chop fine the spinach leaves.
3. Mix together flour, salt, all spices, 1 tbsp oil, urad dal paste, and chopped spinach. Leave undisturbed for 2 minutes.
4. Knead to a hard but pliable dough. Use minimum water. I used 5 tbsp water.
5. Smear the ball of dough with little oil, and store in the refrigerator for 30 minutes.
6. Give the dough a light final knead, and divide in 11 portions.
7. Apply some oil on the palms and roll each portion of dough to a smooth ball with no cracks.
8. Set the pan of oil to heat at high.
9. Roll out a few pooris (each 4 to 5 inch diameter) before beginning to fry.
(Note: Roll this poori thicker than you would roll a wheat flour poori. Keeping a diameter of 4.5 in ensures just that!)
10. Check the oil if heated properly. Any piece of dough dropped in the hot oil should rise to the surface instantly and should float.
11. Fry pooris one by one, making sure you fry on both sides.
Enjoy hot with a curry, raita or just a cup of hot tea!

Note: If you are rolling a large number of pooris, with the intention of frying them after a little while, cover them with a cling wrap or a damp kitchen towel, to prevent them from drying.
How to freeze bedmi poori:
Place rolled out discs of dough between sheets of parchment paper. Put them in a ziploc bag (freezer safe) and suck out all air from the ziploc using a drinking straw. This would prevent ice-formation on the discs. Place the ziploc flat in the freezer.
The parchment paper can be re-used any number of times, till it tears apart.
Before frying the frozen pooris, remove the frozen discs from the parchment paper. If the discs are sticking to the paper, then defrost for 10-20 seconds in the microwave, just enough so that you can remove them from the parchment paper without breaking.
Frozen items that have to be fried are never thawed because that introduces water in the hot oil, which can cause oil to splutter. This is true for all frozen items, bedmi poori included. If you thaw it on the kitchen shelf, then do it for little time only. Do not bring them to room temperature. Also, just like any other frozen item, any thawed/defrosted discs should not be re-frozen. Therefore, defrost only the count that you need.