Channa Pulav / Biryani

In the past week some of you might have seen that my blog went topsy turvy. That's b'coz I made a bad decision of changing my template. Although I really liked my new template , it was too hard for me to make the alingment and colors work right. I spent an entire day experimenting and finally I gave up. I decided to stick to my original one atleast for the time-being.

Ok , I hear you all saying.... "What's cooking ?". So, let's move to it. Today it is Channa Biryani or Pulav. The recipe is not any different from our regular pulavs. But adding channa instead of the vegetables is the only variation. It's quite a change from the usual dish. My normally complaining hubby itself enjoyed it. So, you can get the idea that it was pretty good. Now to the recipe....

Ingredients:

Basmathi Rice- 2 cups
water- normal ratio is (1: 1 1/2) where 1 is rice and 1 1/2 is water. But my cooker needs a little more water, so I follow (1 : 1 3/4)
Oil- 2 tbsp
cardamom- 2
cloves- 2
bay leaf - 1
cinnamon stick - 1"
fennel seeds- 1/2 tsp
star anise- 1
Onion- 1/2 (sliced)
Tomato -1
mint leaves- chopped (handful)
corriander leaves- chopped (handful)
Potato- 1 (skinned and cubed)
Channa - 3/4 th cup
ginger garlic paste- 1 tsp
green chillies- 2 (slit)
turmeric- 1/2 tsp
chilli powder- 1/2 tsp
salt- as per taste
coconut milk- 1/4 cup (optional)

Procedure:

Soak channa in water overnight. Next day boil it in a cooker until 3/4 th done. Drain and keep aside.Heat oil in a cooker and fry all the spices. Next add the onions and saute until golden brown. Then add ginger garlic paste and green chillies. After a minute add potatoes and fry for another 5 mins. Next add tomatoes, mint and corriander leaves. Saute until the tomatoes are mushed up. Then add turmeric, chilli powder and salt. Saute until the raw smell goes. Next add coconut milk and water. If you are adding coconut milk count that also as water and measure it accordingly. Close the cooker and allow the water to come to a boil. Don't put the vent yet. After a few minutes add rice and channa. Mix well and close the cooker again. When you see the steam coming up consistently put the vent on and keep the flame in medium. Set the timer for 8 minutes and then switch off the gas. Wait for the steam to subside. Open the cooker and give a good mix. Add some lemon juice (1 tbsp) and corriander leaves. Serve it hot. I did mine with cucumber raitha and some chips.

Here is another closer look. Hope you give it a try and enjoy it too!

Vaangi Bhaat and kosambaris

It's been 5 months since I have participated in any event. Actually, this is the second event I'm participating. Most of the time, I come to know about an event after it's deadline only. But this time, Asha gave me lot of reminders and 'Thanks' to her for making me participate in this. so, here goes...

My contribution for RCI: Karnataka hosted by my dear friend Asha.

The dishes I chose are :Vaangi Bhaat, Carrot kosambari, cucumber kosambari and Uddin vade.

Vaangi Bhaat:

For this dish , I followed Asha's recipe exactly. But after doing 'step 2' I did not get a gravy. The masala powder I added absorbed all the liquid. After that I sauted the dry paste with the cooked brinjal for another 5 mins adding 1 tbsp of oil. Other than this, everything else was exactly from her recipe.

This is the first time I'm trying vaangi bhaat and believe me...this tasted so good and smelled awesome. The only thing I would do next time will be , adding a bit of turmeric . 'Thanks' to Asha for sharing her recipe.

Ingredients:

2 Cups Rice, cooked and cooled

2-3 Long purple or green Eggplants cubed

1/4 Cup Tamarind Juice,

Salt1/2 tbsp

sesame Seeds (Til)1/2 tsp

Fenugreek Seeds

Roast and Powder:

2 tbsp Dry Coconut

1 tbsp Coriander Seeds

1 tbsp Chana Dal

1 tbsp Urad Dal

2-3 Dry Red Chillies1/2 tsp Hing (asafoetida)

To season:

1 tbsp Oil and Ghee

1 tsp Mustard Seeds

1tsp Chana Dal

1 tsp Urad Dal

Curry Leaves

1-2 Dry Red Chillies

1 tbsp Peanuts slightly crushed (optional)

Method:

Fry eggplants with little oil and salt until almost cooked.Keep aside. Season,when peanuts are reddish add tamarind juice, cook until thickish and add in ground masala. Simmer until oil floats on top and add eggplants.Add sugar,salt. Cover and cook until eggplants are tender, you have a nice pasty gravy with a shine! Cool slightly. Mix with rice gently as not to break the eggplants.Adjust the salt.

Note: You can roast coconut and Til seeds seperately,pound slightly,add in the end to mix with rice.

Carrot Kosambari:

Ingredients:

Carrots-2 ( finely grated)

moong dal-1 1/2 tbsp(soaked for 30 mins)

green chillies- 2

corriander leaves- few

coconut- 2 tbsp(grated)

salt- as reqd

lemon juice- (opt)

Procedure:

Mix all the ingredients and season with mustard seeds, hing and curry leaves.

Cucumber Kosambari:

Ingredients:

cucumber- 1 (finely chopped)

moong dal-1 1/2 tbsp(soaked for 30 mins)
green chillies- 2
corriander leaves- few
coconut- 2 tbsp(grated)
salt- as reqd
lemon juice- (opt)

Procedure:
Mix all the ingredients and season with mustard seeds, hing and curry leaves.

Ok Guys. Here is a plate we had. Enjoy!!!
One more thing before I go. Actually today(sep 10th) is my wedding anniversary . Will update you guys soon about how I spent the day. Until the byeee!!!!

Pudhina Pulav with Egg Capsicum Masala

Today I felt a little better after my one week of sickness. I wanted to eat something good but I had no vegetables in my fridge except capsicum ,mint and a potato. So, here is what I came up with. This is the first time I tried pudhina pulav after being tempted by many of my fellow bloggers. I could not decide whether to use only mint or corriander. Finally , I used both 50/50. The end result was too good. My house was filled with good aroma that reached the streets. If you have not tried this before, take my word. Try it. You will not be disappointed. So, here is the recipe...

Ingredients:
Basmathi rice- 2 cups
water- 4 cups
mint- 1 small bunch
corrinder leaves- handfull
garlic- 4 pods
ginger - 1 " piece
coconut- 1/4 cup grated
elachi-2
cloves-2
bay leaf- 1 big broken
cinnamon stick- 1" (2 pieces)
star anise- 1
fennel- 1 tsp
potato-1
green chillies- 3 or 4
onion- 1/2 sliced
ghee- 1 tbsp


Procedure:
Grind ginger,garlic, mint, corriander leaves, chillies, coconut and fennel seeds. Heat some oil and ghee in pressure cooker. fry all the spices and then onions and potatoes. Then fry the ground paste until you get a good aroma. Don't over-fry it. Just do it until the color changes from deep green to light green. Add required salt and rice. Fry for a few minutes. Add water. Check for seasonings and close the cooker. Wait until the pressure comes. Put the vent and keep the flame on medium. Wait for 10 to 12 mins. Switch off gas and open cooker when the pressure completely subsides. Open cooker and mix well. Finally ,add fried cashews . Serve with onion raitha.

Egg Capsicum Masala:


Ingredients:
egg- 4
onion- 1/2 sliced
ginger garlic paste- 1 tsp
tomato- 1 chopped
capsicum- 1/2 sliced
sakthi masala powder- 1 1/2 tsp
chilli powder- 1/2 tsp
coconut- 1/4 cup
corriander leaves-few

Procedure:
Heat oil in kadai and fry onions, capsicum and ginger garlic paste. Then add tomato, masala powders and salt. Add ground coconut and 2 cups water. Bring to a boil. check for seasonings. Now add boiled eggs (slit them before you slip them into the gravy). Bring to another boil. Finally add corriander leaves .
Enjoy friends and have a great weekend!!!

Bisebelabath

This is not a dish I make regularly. My first try was 3 years back. After having terrible experiences I gave up the idea of doing it again. Recently I saw bisebelabath in many blogs and was tempted to try it again. Luckily, it turned out good. Thanks to all my fellow bloggers who inspired me to give it another try.This is my friend's recipe which was sleeping in my cookbook for awhile . Here it is guys if you wish to try.

BTW, Here are some more great Bisebelabath recipes from my fellow bloggers:
Asha's
Prema's
Sia's
Aruna's

Ingredients:
Rice-1 1/2cup
Toordal - 3/4 cup
Vegetables - 1 cup ( carrot, beans, peas,brinjal,drumstick)
Small red onions- 1 cup
Tomato - 1 medium size
Tamarind paste- 2 tsp
Sambar powder- 1tsp
Turmeric powder - 1/2 tsp
Salt - To taste
Water - 4 cups

Dry roast & Grind:
coconut/copra - 2tbsp
Corriander seeds - 1tbsp
red chilli - 4
channa dal - 1tsp
jeera - 1tsp
pepper - 1tsp
Methi seeds - 1/4 tsp
khuskhus - 1/4tsp
elachi - 2
cloves - 2
cinnamon - 1" piece

Procedure:
Pressure cook dal with some turmeric,hing and a spoon of oil. Heat some oil in cooker and fry the onions until transparent. Then add brinjal and drumstick and fry for 5 mins. Now add tomatoes and the rest of the vegetables. Cook till the tomatoes are soft. Then add tamarind paste, sambar powder and the ground powder. Add required water and boil for sometime. Then add dal and washed rice. Mix well. Check for salt. Pressure cook for 4 whistles. When done, top with some ghee and mix well. Garnish with corriander leaves.

Mushroom Pulav

Yesterday was the first day my son started daycare. It was heart wrenching for me to leave him there. But Kavin fit in with the kids perfectly. He made no fuss and let go of me. Actually it was me who was in tears not wanting to leave him. I came home and did not do any work. All these days I would say , I can't wait to put you in school so that I can find some time for myself. But now I'm feeling so lonely. I have so much time in my hand but I'm not tin mood to do anything at all.

Anyway, not wanting to spend much time in kitchen I finally decided to make Mushroom Pulav. This is another easy one pot dish that makes a tired day rewarding with a nice meal. This is just like anyother pulav or biryani. But the combo is what that makes this dish great. Yes, it is mushrooms,peas and potatoes. You can add capsicum also if you like. Enjoy!!!

Ingredients:

Basmathi rice- 2 cups

elachi- 2

cloves- 2

bay leaf- 1

rose mokku-1

fennel seeds- 1tsp

onion- 1/2 (sliced)

ginger garlic paste- 1 tsp

tomato- 1 (chopped)

mint leaves- 1/2 cup (chopped)

red chilli powder- 3/4 tsp (increase if you want more)

turmeric powder- 1/4 tsp

cumin powder- 1/2 tsp

garam masala- 1/2 tsp

potato- 1 (large,cubed)

peas- 1 cup

mushrooms- 1 small box (chopped)

lemon juice- 2 tsp

water- 4 cups

Procedure:

Heat oil in cooker and fry all the spices. Then add onions and saute until soft. Now add ginger garlic paste and some turmeric. After sometime put potatoes and fry for 5 mins. Now add tomatoes,mint leaves and all the curry powders. When oil starts to seperate add required salt and water. Add washed rice with mushrooms and peas . Stir well until blended. Check for seasonings and finally add lemon juice. Close cooker and wait until vapor comes through the nozzle. Now put the wait and reduce the flame to medium. Cook for 8 to 10 mins and switch off gas. Wait until the pressure subsides and serve hot with onion raitha and chips. Here's another view.

Tomato Pulav

This is the simplest of any pulavs. It gets different names as per the region that prepares it. My mom dosen't prepare tomato rice in this way. She makes the tomato paste seperately and then mix with plain rice. But I prefer to do one pot dishes and save some time. Moreover, this way I use less oil and the grains stand apart well in the pressure cooker method.


Ingredients:
Rice- 2 cups
pattai - 1"
cloves- 3 elachi-3
sombu-1tsp
star anise-1
onion-1(sliced)
ginger garlic paste- 1 tsp
tomato-2(chopped)
mint leaves- 10
chilli powder- 3/4 tsp
water- 4 cups

Procedure:
Heat oil in cooker and fry all the spices. Now add onion, ginger garlic paste and turmeric powder. Then add mint leaves and tomato. When the tomato becomes soft put chilli powder and saute for few more minutes. Add washed rice and water. close cooker. When the steam comes consistently from the nozzle of the cooker put the vent and keep the gas in medium. Switch off after 10 mins. wait until pressure subsides. open cooker and sprinkle corriander leaves. Serve with raitha.

Here is another view.

Peas Pulav

During my school days in India my grandmother used to make peas pulav on weekends. Boy oh boy , my tummy would start rumbling just smelling it cook. You could get the flavor in every bite. It was absolutely DELICIOUS.
I miss that taste even now. The version I make is good too, but definetly not upto my grandma's. But if you try this recipe you will surely not be disappointed. I can guarantee you that much.

Ingredients:

Basmathi rice- 2 cups
cloves- 3
elachi-3
pattai- 1" piece
bay leaf- 1
rose mokku- 1
sombu- 1/2 tsp
peas- 1 1/2 cups
onion- 1/2 (sliced)
ginger garlic paste- 1 tsp
green chillies- 2 (chopped)
salt
water- 4 cups

Procedure:
Heat equal parts of oil and ghee. Fry all the spices. Then add onions,ginger garlic paste and green chillies. When the onions gets cooked but does not change color add washed rice and fry for a few minutes. Then add peas, required water and salt. Close cooker and wait until vapour comes out of the cooker nozzle. Put vent on top,keep gas in medium and cook for 8 to 10 mins. Switch off gas. wait till done. open cooker, mix well and add chopped corriander leaves. Finally fry some cashews and add to rice.(I did not do it today , but adding cashews will make your rice look rich and definetly taste good).

Egg Fried Rice

This is one of my the most favorite foods. Back in India, my sister and me would almost eat it everyday. We had a fast food restaurant close to home and we gave good business to them. After moving to US, I really missed the fried rice that I had in India. The rice we get in chinese restaurants were definetely not the same. In due course, I got accustomed to that taste also. For sometime I was doing the fried rice the chinese way. But soon I got tired of it. Then one day I went to an indian-chinese restaurant and had chicken fried rice. It was awesome and tasted similar to the one we have in India. After that I figured out the recipe and started doing it at home. Since then it is our family favorite.


Ingredients:
Basmathi rice- 2 cups
baby carrots- 8 (can use regular carrot )
beans- 10
capsicum- 1/2
cabbage- 1/4 cup(shredded)
spring onions- 2 stalks
minced garlic- 2 tsp
eggs- 2
soy sauce- as required
sesame oil- 1 tsp

Procedure:

Cook rice with 4 cups of water. Spread on a big plate and cool. All the grains should be seperate. Heat oil and sesame oil together in a wok. when the oil is smoky hot add finely chopped carrots, beans and garlic. cook for 3 mins. Then add capsicum. fry a minute. Move the vegetables to one side of the kadai and add eggs to the wok. Scramble them after adding some salt and pepper. when done mix with vegetables. Do not over cook vegetables . It has to be crisp. Add rice,salt, soy sauce and 1/4 tsp pepper. Toss everything well. You can add crushed red pepper if you want the rice to be spicy.

If you want chicken fried rice, reduce the amount of vegatables and add cooked,shredded chicken. To make schezuan fried rice , add some chilli paste and tomato sauce.

Chicken Biryani

The first plate of Biryani was done by my hubby . If you scroll down , you can see another plate that was done by me. The only difference is I ground onion, ginger, garlic, green chillies, mint and corriander leaves and fried the paste before adding tomatoes. Also, less turmeric. Another change is I marinated chicken in curd and salt for sometime.

Ingredients:

Basmathi Rice - 2 cups

water-3 cups

onion-1 (big, sliced)

green chillies- 8

ginger garlic paste- 1 1/2 tsp

tomato-1 (medium, sliced)

mint leaves- 1/2 cup

corriander leaves- 1/4 cup

chilli powder- 1/2 tsp

lemon juice- 2 tbsp

Seasonings:

Elachi-2

cloves-2

cinnamon stick-1

bay leaf-1

sombu-1 tsp

Procedure:

Heat equal parts of oil and ghee in pressure cooker. Add all seasonings. When color changes, add onions, green chillies and ginger garlic paste. when golden brown add tomato, turmeric powder, chilli powder,mint leaves and corriander leaves. After the tomatoes get cooked, add washed chicken and required salt. Fry until 3/4 th done. Now add water and allow to come to a little boil. check for seasonings. Add rice & lemon juice in cooker and blend well. Close the cooker and put whistle when the steam starts coming out of the cooker nozzle consistently. Keep the gas on medium. wait 10 mins and switch off. Allow the pressure to settle and then open cooker. Mix evrything well and serve with curd pachidi.