Kichidi(Rice,Lentils and Spinach)

Hope everyone had a wonderful thanksgiving.We had a nice quite one this year,as a few of us were under the weather,and are now on the road to recovery after a few bouts of cold and sore throats!

The holiday season calls for rich decadent meals and after a few meals like that we crave simple comfort food,and nothing is more satisfying to us than a steaming cup of kichidi and a dollop of ghee.Kichidi is a rice based dish;the rice and lentils are cooked together along with aromatic whole spices and a good serving of vegetables of your choice (I added spinach in this one!).

Recipe Source : My Mother-in-law

Ingredients

• 2 cups of Basamati Rice
• 1 cup of Lentils ( I used masoor dhal,you can also use the small spilt yellow dhal)
• 1 and 1/4 cups of Spinach (tightly packed,I used frozen chopped spinach,you can use vegetable of your choice,carrots,peas or potatoes)
• 2 Large Onions(sliced)
• 1 tablespoon of ginger-garlic paste
• 2 green chillies (slit,add more if you like it spicier,adjust to spice level)
• 1 inch Cinnamon stick
• 4 cloves
• 6 Green Cardamom pods
• 1/2 teaspoon turmeric powder
• 1 teaspoon of cumin seeds
• 2 tablespoons of ghee or oil of your choice
• 4 cups of hot water
• Salt to taste

Method :

1. Wash the basamati rice in couple of changes of water.(drain all the water,from the rice and set aside)
2. Wash the lentils in couple of changes of water and drain all the water.
3. Heat a heavy based pan,add two tablespoons of ghee,when the ghee is heated add the cumin seeds,and they will sizzle.
4. Add the whole aromatic spices (cinnamon,cardamom and cloves) and fry this for a quick minute.
5. Add the sliced onions and saute them till they become translucent.
6. Add the ginger and garlic paste and saute this till all the raw smell goes away.
7. Add the green chillies,saute for another minute.
8. Add the turmeric powder,add rice and fry the rice for a quick minute
9. Add your lentils and fry this for another minute.
10. Add the vegetables,I added frozen spinach,sauted it for another quick minute.
11. In another pot boil 4 cups of water.
12. Add 4 cups of hot water to the rice,lentil and vegetables,add salt and taste the water,it should taste a little salty.
13. Cover the pot with a fitted lid and cook for 15-20 minutes till all the water has evaporated and the rice is cooked.( stir once in between)
14. When the rice is cooked you can add a dollop of ghee prior to serving,enjoy the kichidi with your favorite curry,our favorite combination is kichidi and meatball curry,click here for the recipe: Meatball Curry (just the way my mother-in-law makes it!)
    
    I'm taking part in the Cooking with Seeds (CWS)-Rice event,hosted by The Big Sweet tooth,here
 

 

Mutton Biryani (Rice and meat cooked with fresh herbs)

 Biryani is a rice based dish, the rice and the meat are cooked with whole aromatic spices and a lot of herbs mainly fresh cilantro leaves and mint leaves.The end result is a dish layered with flavor and aroma that will fill every room in your house!

My mother-in-law is the iron chef when it comes to making perfect biryani,
whether it is cooking for 2 or 20,she makes the art of making the perfect biryani seem effortless and easy! I've learnt a lot of my briyani making techniques from her and hope to achieve her perfection someday!

Every Sunday my mother made biryani,sweet raisin chutney and raita.The combination of the three was delicious.I have such fond memories of Sunday lunches and remember how everyone (including my grandparents) would gather round the table and it would be a nice lunch followed by an Indian movie.I'm trying to re-create the magic for my family and nothing compares to a good biryani!

Ingredients :

• 2 cups Basamati Rice
• 1 lb Mutton ( I used goat's meat,you can also use chicken)
• 2 big Onions ( finely sliced)
• 2 medium sized Tomatoes (finely chopped)
• 1 and half cups Cilantro leaves (finely chopped)
• 1 cup of Mint leaves (finely chopped)
• 2 to 3 tablespoons of Ginger-Garlic paste
• 6 Cloves
• 4 Green Cardamom Pods
• 2 Black Cardamom Pods
• 2 Cinnamon sticks ( one inch each)
• 1 Star Anise (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon Chilly powder
• 2 teaspoon Corriander powder
• 2 teaspoon Cumin powder
• 1/2 teaspoon Pepper powder
• 2 Green Chillies-Slit (add more if you want it spicier, adjust to taste)
• 3 tablespoons of Oil

Method :

1. Wash the rice with couple of changes of water and soak the rice and set it aside for 10-15 minutes.(Discard the water after 10-15 minutes)
2. Wash the meat,drain all the water and set it aside.
3. Heat 3 tablespoons of oil in a big pressure cooker.
4. When the oil is heated add all your whole spices (cinnamon,cardamom,
   cloves and star anise)Fry this for a minute.
5. Add the onions and saute them till they are translucent.
6. Add the garlic and ginger paste and saute till the raw smell of garlic and ginger is gone.
7. Add the mint leaves and the cilantro leaves and saute this mixture for another minute.
8. Add the green chillies ( adjust this to taste,I used two)
9. Add the tomatoes and salt and cook till the tomatoes become mushy.
10. Add the spice powers (chilly,turmeric,coriander,cumin and pepper to taste)
11. Saute this masala till its cooked well.
12. Add the meat and stir till the meat and the spices get incorporated.
13. Add enough water to cover the meat and pressure cook the meat for 4-5 whistles (my meat wasn't very tender so I needed to pressure cook it for 4-5 whistles,if you are using tender meat then you can pressure cook it for fewer whistles.If you are using chicken you need not pressure cook the meat)
14. Once the meat is pressure cooked,if there is excess gravy you can take out the excess gravy and leave only the meat pieces.
15. Add hot water to your gravy and make it 4 cups (this needs to be the consistency of water,so that your rice can cook evenly,by adding water to the gravy you are making a broth for the rice to cook in.This makes the rice flavorful)
16. Keep this broth aside,we will use it in a minute.
17. In a heavy based pan,or your biryani vessel add the meat and masala(I usually like to transfer my Meat and Masala to another heavy based pan,with a fitted glass lid,I like to peek and see how it is cooking,without having to actually lift the lid)
18. Add the rice and fry the rice for a minute with the meat and the masala.
19. Add the 4 cups of the  hot broth (that you made using the gravy)to the rice and meat and bring it to a boil (check for the salt by tasting the broth,the broth needs to taste a little salty)
20. Once it reaches a boil,lower the heat and cover the pan,with a fitted lid (do not pressure cook the rice)
21. Cook this till the water is evaporated and the rice is cooked ( will take approximately 20 minutes)
22. Stir in between once and cover and  cook (make sure the lid is fitted and does not let any steam out)
23. Serve it hot and Enjoy with a side of raita (cucumber salad)
24. Garnish with caramelized onions.
25. Garnish with fresh mint and cilantro leaves.(optional)
    
    Tip :
    
    • I also cook my biryani in my rice cooker (not a pressure cooker) and the time may vary depending on the brand and kind of rice cooker,If you are going to make it in the rice cooker,I usually stop cooking the biryani,when the rice cooker has 12 minutes left on it.(keep in mind,that my rice cooker and yours may not be the same)
    • If you want to make the biryani semi-homemade,instead of adding all the spice powders you can use half a packet or whole packet
      (depending on your spice level) of the mothers recipe biryani masala (or your favorite brand).
    • If you are using the packet,you still need to add the fresh herbs (cilantro & mint leaves),Onions,Tomatoes and the half the whole spices(cardamom,cloves,cinnamon)to give it that home-made,back home taste!
    • I know this is a really lengthy post,please feel free to message me if you have any questions!
      
      
      
      I'm taking part in the cooking with seeds (CWS)-event,hosted by The Big Sweet Tooth here.

      
      

Sweet Pulav ( Rice with Rasins & Cashewnuts)

My grandmother used to make sweet pulav on special occassions like Christmas,
Easter,Birthdays or when we had people over for a meal.We called it ghee rice at home and I have such fond memories of this rice dish.I associate ghee rice with my grandmother and her fantastic cooking.She would make this rice dish and her meatball curry and the combination of the two would always leave us wanting for more!

Ingredients :

• 2 cups of Basamati Rice ( wash,soak in water for 10-15 minutes)
• 1/4 cup of Raw Cashew-nuts
• 1/4 cup of Small Raisins 
• 2 inch piece of Cinnamon (broken into two pieces)
• 4 Cloves
• 6 Cardamom Pods
• 4-5 Flakes of garlic (peeled and slit)
• 3 Medium sized Onions (Finely Sliced)
• Salt to taste
• 1 & 1/2 Teaspoons of Sugar ( adjust to taste)
• 2 tablespoons of Ghee ( clarified butter)
• 2 tablespoons of Oil
• 4 cups of hot water

Method :

1. Strain the rice and discard the water that the rice was soaking in.
2. In a heavy based pot,add the oil and ghee,when hot add the whole spices (cinnamon,cloves and cardamom).Give it a quick stir.
3. Add the sliced onions and garlic flakes,saute till the onions are translucent.
4. Add the cashew-nuts and raisins and saute till the raisins swell up.( saute on medium low heat)
5. Add the rice,salt,sugar and give this a quick stir and fry the rice for a quick minute.
6. In another pot bring 4 cups of water to a boil.
7. Add the boiled water to the rice and stir.(taste the water,it should taste a little sweet and a little salty,add more sugar if you like it sweeter.)
8. Cover and cook on low heat till the water has evaporated and the rice is cooked. (this will take about 15 to 20 mins)
9. Enjoy this with a side of meatball curry,pepper chicken,mutton curry or your favorite curry!

Peas and Carrot Pulav Rice.

Rice has a been a staple in our household growing up and the tradition continues.I feel nothing is more satisfying than a cup of steaming hot rice and dhal.My kids love this rice dish and I combined our rice with a simple coconut based egg curry,it was a big hit! (egg curry post coming soon)

Ingredients :

• 2 cups of Basamati Rice ( wash,soak in water for 10-15 mins)
• 1 cup of carrot & peas
• 1/4 cup of Raw Cashew-nuts (optional)
• 1/4 cup of Small Raisins (optional)
• 2 inch piece of Cinnamon (broken into two pieces)
• 4 Cloves
• 6 Cardamom Pods
• 4-5 Flakes of garlic (peeled and slit)
• 3 Medium sized Onions (Finely Sliced)
• Salt to taste
• 2 tablespoons of Ghee ( clarified butter)
• 2 tablespoons of Oil
• 4 cups of hot water

Method :

1. Strain the rice and discard the water that the rice was soaking in.
2. In a heavy based pot,add the oil and ghee,when hot add the whole spices (cinnamon,cloves and cardamom).Give it a quick stir.
3. Add the sliced onions and garlic flakes,saute till the onions are translucent.
4. Add the cashew-nuts and raisins and saute till the raisins swell up.( saute on medium low heat)
5. Add the carrot and peas and give this a quick stir.
6. Add the rice,salt and give this a quick stir and fry the rice for a quick minute.
7. In another pot bring 4 cups of water to a boil.
8. Add the boiled water to the rice and stir.
9. Cover and cook on low heat till the water has evaporated and the rice is cooked. (this will take about 15 to 20 mins)
10. Enjoy this with a side of pepper chicken,mutton curry,egg curry or your favorite curry!

Egg Fried Rice

This recipe is ideal for using up leftover cooked rice.I used basmati rice,although any kind of rice will do.The rice should be cold,so if you are not using leftover cold rice,spread out your cooked rice on a baking sheet and let it cool.

My kids love this meal and I love the fact that its a simple meal that can be put together in under 20 minutes!

Egg Fried Rice

Ingredients :-

• 2 tbsp oil
• 1 small onion,finely chopped
• 2 garlic cloves,chopped
• 1 in piece of fresh root ginger,peeled and chopped/grated
• 2 cups of cooked long grain white rice
• 1/2 cup cabbage (I used purple) you can use the green too.
• 1/4 cup carrots,finely shredded ( you can use peas and carrot)
• 1 tsp white pepper
• 1tsp sesame oil
• 1 egg beaten
• Salt to taste
• 1 tbsp soy-sauce
• Spring onion,finely chopped to garnish.

Method:-

1. Heat the oil in a wok.Add the onion and stir fry over medium heat for 1 minute,then add the garlic and ginger and stir fry for 2 mins more.
2. Add the vegetables and stir fry on high for a 2 mins ( and if you want to cook it more,lower the heat and cook for another min).
3. Push the vegetables to the sides of the wok and stir in the beaten egg and scramble it.cook for a minute.
4. Add the rice,toss well.Stir fry over high heat for a minute.
5. Add the sesame oil,white pepper,soy sauce,salt to taste and cook for a minute more.
6. Garnish with chopped spring onion and serve.