Birinji Rice or Buttered Rice Pilaf

Birinji Rice or Buttered Rice Pilaf

Ingredients


5 Cups Basmati Rice
71/2 cups of water (coconut milk/ water)
2 Medium Red Onions Sliced
3 Tbs Ginger and Garlic paste
6 Green Chilies (optional)
1 Tomato Diced
Handful Mint leaves chopped
1 Bunch Cilantro Leaves chopped

Oil to fry
Salt to taste

Whole Garam Masala

2 Cinnamon Sticks,2 cloves
2 Cardamom,1 star Anise,2 bay leaves kalpasi few 

1/2 stick Butter or 2 -3 tsp Ghee
1/4 cup thick Coconut Milk
Juice of 1 lime
1 Tsp Rose water

Kesari Color mixed with a few teaspoons of water (optional)

Method
Wash the rice and soak for 30 minutes,drain, keep it aside.

Take a pressure cooker pour about 1 small ladle of oil add the whole garam masala wait for it to sputter then add your sliced onions.

Fry the onions till they brown now add the green chili,ginger and garlic paste and fry till the oil separates you can add a few teaspoons of water to cook the ginger and garlic paste.

Now add the tomatoes, followed by the chopped leaves,coconut milk,rosewater and juice of 1 lime and the measured water,add salt wait for the liquid to come to a boil now add the rice.

Check for Salt

Cover the pressure pan or cooker wait for the stream to escape, simmer the pan for exactly 7 minutes.

Cook on low flame,turn off the stove wait for 10 minutes to open.Finally drizzle some kesari food coloring this is totally optional.

Add the melted ghee.

Quick and easy birinji rice is ready to be served along with any curry of your choice!  

Chicken and Vegetable Curry

Chicken and Vegetable Curry

Ingredients

Chicken -1 whole cut into 22 pieces
Carrots-2 Diced
Potatoes-2 Cubed
Zucchini-1 Cubed
Turnips-1 Cubed
Green Beans-1 handful trimmed and cut into 1/2 " pieces

Onions-1 minced
Garlic-4 cloves crushed
Ginger-1" minced
Green Chili-1(optional)
Tomato-1 chopped
Curry Leaves-few
Cilantro for garnish

Whole Spices

Cinnamon-1
Cloves-2
Cardamom-2
Star Anise-1
Bay leaves-2
Fennel-1/4 tsp

Oil
Salt to taste

Curry powders

Turmeric Powder-1/4 tsp
Cumin Powder-1/2 tsp
Chili Powder-1 tsp(depending on your spice level)
Meat Masala-1 tsp

Coconut Powder- 4 tbs mixed with 1 cup of water

Directions

Chop and /or  dice all the vegetables

Wash the chicken marinate with some turmeric powder and salt,keep it aside

 Heat a wide pan, add 2-3 tbs oil add the whole spices wait for it to sputter then add the onions followed by the curry leaves,ginger,garlic and chili,saute for a couple of minutes making sure it does not burn.

Now add the curry powders with 2 -3 tablespoons of water fry till oil separates.

Add the marinated chicken,tomatoes salt to taste and cover with a tight lid steam cook for 20 minutes.

Add the cut vegetables,see if there is enough water from the chicken if not pour about 1/2 cup of water,cover - cook till done another 20 minutes approximately.

Check for spice level,salt and add the coconut milk simmer for another 5 minutes.

Very tasty Chicken Curry with Vegetables  is ready.

Kid's will enjoy this one pot dish serve with some Rice Pilaf or just over plain hot Rice.

Dosa Batter

Dosa Batter

Ingredients

2 cups Ponni Boiled Rice
1 cup Idly Rice
1 cup Sona Masoori Rice
1 Cup Urid Dhall
2 tsp Fenugreek seed
2 tsp Channa Dhall

Method

Wash,rinse and soak the above mentioned ingredients for 6-8 hours.
Drain the water.
Using a wet grinder or a blender grind the soaked rice,dhall.
You can grind in  2 batches if needed by adding enough water in between to make a smooth batter.
Remove the batter from the grinder into a air tight container, add enough water,salt  and mix.
Let it ferment overnight .

Makes crisp dosa's to be relished with some yummy chutney,sambar and podi.

Walnut Zucchini Bundt Cake

Walnut Zucchini Bundt Cake

Ingredients

Flour-2 cups
Eggs-2
Oil-1/2 cup or Butter 2 tbs and the rest oil to make half cup
Sugar -1 cup
Baking Powder-2 tsp
Zucchini-1 whole shredded
Walnuts-1/2 cup Chopped
Pure Vanilla Essence-1 tsp
Pinch of Salt
Nutmeg Powder-1/4 tsp
Sour Cream -1 tbs

Directions

• Mix the Sugar,Oil,Sour Cream and Eggs
• Beat at low speed and cream it 
• Add the Shredded Zucchini followed by the dry ingredients 
• Beat for a couple of minutes using a mixer add a pinch of Salt,Nutmeg powder and essence
• Preheat Oven to 350 degrees
• Bake for 35-40 minutes in a Bundt pan or a loaf pan until a toothpick inserted in the center comes out clean.

Zucchini and Paneer Scramble

Zucchini and Paneer Scramble

Ingredients

Zucchini-1
Paneer crumble -1cup
Onions-1diced
Curry leaves
Green chili-2 minced
Cilantro leaves 1/4 cup
Salt to taste
Oil


Prep work

Grate the zucchini
Crumble the fried Paneer cubes
Mince the chili
Dice onions

Directions


In a medium sized pan pour 1 tbs oil sauté the onions,curry leaves and green chili.

Now add the grated zucchini and continue to stir for 2-3 minutes add  the crumbled paneer, I used a chopper to crumble the paneer.Stir fry for a good 5 minutes till it all comes together.

Finally add the chopped cilantro leaves.

Serve hot with Chappatis or any Indian bread.

Option

You can also beat a couple of eggs and add to the saute before adding the paneer !!

Tomato Chutney

 Tomato Chutney

Ingredients

Tomatoes-6-7 pulsed
Onions-3 medium sliced
Chili Powder-11/2 tsp
Turmeric Powder- pinch
Curry Leaves few
Sugar-1/2 tsp


Oil-2-3 tbs
Mustard Seeds
Asafoetida -1 pinch

Instructions

In a frying pan add about 2 tbs oil, add mustard seeds  wait for it to sputter then add the sliced onions saute them till transparent,add the curry leaves.

Now add the chili powder,turmeric,salt to taste followed by the tomatoes.
#I pulsed the tomatoes in the blender.

Add a half teaspoon of sugar for the sweet taste to come out,I added a tbs of Olive oil when it was all coming together.

Let it simmer on low flame for about 20 minutes till all the water evaporates the chutney is mushy .
Garnish with Cilantro leaves.

Serve it with roti,dosa or just hot rice.

Khus Khus Murg

Khus Khus Murg

Ingredients

Chicken - 3 pounds into bite size pieces

Turmeric Powder-1/ tsp

Lime juice-2 tsp

Red Onions -3  medium
Cloves-2
Cumin-1 tsp
Tomato paste -2 tbs
Fresh Tomatoes-2

To Grind 

Green Chili-2
Coriander leaves-1/4 bunch
Khus Khus-1/4 cup or a tad bit more soaked in water

Spice Powders

Chili powder-11/2 tsp
Meat Masala powder-2 tsp
Kashmiri Chili Powder-1 tsp

Salt to taste
Oil to fry 

Directions

In a kadai or a frying pan add enough oil to fry the onions, the actual recipe calls for deep fried onions.
I sauteed the onions till they were golden brown then added the cumin seeds,cloves,meat masala,garam masala,chili and kashmiri chili powders,fry for a minute or more then add the diced tomatoes followed  by the tomato paste.Fry till the oil separates.

To this add the ground paste of khus khus,green chili and coriander leaves and fry.

I had cleaned the chicken and marinated with some lime juice and turmeric powders.
Add the chicken to the masala making  sure to cook the chicken on low flame till done.Add about 1/4 cup of water or wait till the water comes out of the chicken.COOK TILL DONE!

Finally  garnish with some fried onions and coriander leaves.

*To make a slight variation add 3 tbs of heavy whipping cream to the same Khus Khus Chicken it will be creamy Malai Khus Khus Murg

Thanks for the special recipe courtesy of -Chef Jaspreet Nirula

Green Beans and Potato Toss

Green Bean and Potato Toss

Ingredients

3-4 Medium Potatoes (peeled and diced)

1 bag French Cut Green Beans
or
11/2 Cups Fresh Green beans Chopped, steamed for 4 minutes

1 Red Onion Minced
Cumin Seeds-1/4 tsp
Few Curry leaves
Mustard seeds

Red Chili Powder-1/2 tsp
Cumin Powder-1/2 tsp
Turmeric Powder-1 pinch

Oil for Seasoning

Method

• Heat oil in a frying pan add the mustard seeds wait for them to sputter then add the cumin seeds when they crackle add the minced onions fry for a couple of minutes.
• Now add the Curry leaves,diced potatoes and the spice powders saute for about a minute, cover the lid and let it cook in it's own steam for 8-10 minutes.Toss  the potatoes in between making sure it does not burn.
• Check if the potatoes are cooked, add the french cut green bean cook for another 4-5 minutes with the lid covered till the green bean is fully cooked.
• I personally like my Green bean crunchy.
• Tasty Green Bean and Potato is ready to be served with Chapatis or with some steaming hot rice and any curry. 

Cabbage Stir fry # Porial # Thoran #

Cabbage Stir Fry # Porial # Thoran #

Ingredients


Cabbage -1 head thinly sliced
Red Onion -  1 medium diced
Green Chili-2 de seeded and slit
Mustard seeds- few
Chana dhal -1 tbs
Curry leaves
Turmeric Powder pinch
Oil to stir fry
Salt to taste
1/4 cup Shredded Coconut

Method

Using a good knife is a must when slicing the cabbage or you can use a mandoline slicer.

Slice the cabbage  into fine long strips.

Heat a wok add 1 tbs oil ,I like using  virgin coconut oil.
Add some mustard seeds wait for it to sputter then add the chana dhal,green chili,onions fry for a few minutes till the onions become transparent, add the curry leaves,the shredded cabbage,turmeric powder stir fry for a minute or more.

Cover the wok or skillet with a tight lid cook on low flame for about 6-8 minutes, add salt,finally add the shredded coconut,check for salt remove from flame serve with some hot rice and sambar.

# Simply Love Cabbage #

Skillet Ziti with Spinach and Grilled Chicken

Skillet Ziti with Spinach,Zucchini and Grilled Chicken!!

Ingredients

Ziti Pasta- 1 pound use any whole wheat pasta if you wish to go Gluten free use brown rice pasta
Zucchini-1 diced
Spinach-1/2 bunch trimmed,washed and chopped fine
Grilled Chicken breast or any chicken sausage can be used  -sliced
2 Tbs Olive oil

1 Medium onion chopped
3 Cloves Garlic minced
Mrs.Dash all purpose spice-1/2 tsp
Freshly ground black pepper
3 Tbs Butter
11/2 Cup Milk
About 3/4 Cup Parmigiano-Reggiano


Method

• Boil a large pot of water to boil the pasta,follow directions on the box
• Drain keep it aside
• In a skillet heat the oil over medium flame add the diced onions,garlic,zucchini,saute over medium flame
• Now add the spices,pepper,butter and whisk in the milk keep stirring till the liquid comes to a boil 
• As the sauce thickens,adjust the spice level and salt,add more if needed
• Add the spinach,the diced grilled chicken,toss in the cooked ziti
• Finally add the Parmesan cheese, close the lid of the skillet and let it stay warm until served