Leftover Rice and Poha Pilaf

Sometimes there are left over's little of this and that, you wonder now what can you do with it. Since it is so little that is not sufficient of satisfy your hunger. That when your minds starts thinking out of the box. That how this pilaf created. This pilaf is made from left over steamed rice of the previous day and some poha of today's breakfast, add some veggies and a meal was ready. This was a tasty pilaf. Had this for lunch and enjoyed it. 

Ingredients
1/2 Cup Steamed rice
1/2 Cup Poha
1/4 Cup Boiled Corn kernels
1/2 Capsicum - chopped
1/2 Tomato - chopped
1 Small Onion - chopped
1 Green Chilly - chopped
1/2 Teaspoon Pepper powder
1/4 teaspoon Salt 
A pinch of Turmeric powder
1 Tablespoon Oil
1 Cube Grated Cheese

Method 

Heat the oil in a pan, add the onions and fry till translucent, add the tomato, green chilly, capsicum and saute till capsicum is soft. 

Add the corn and saute for a minute, add the poha and rice,and a pinch of turmeric, fry for 3 - 4 minutes.   

Grate cheese over it and serve hot. Enjoy !!!!  

Sending this to Mireille's and Elizabeth who are hosting this event.

Labels: Rice, Main course, No Waste Food Challenge, Healthy, Continental Cuisine. Leftover series, Breakfast

Masoor Biryani

The recipe I am going to share today is Masoor Biryani. I had this at friends birthday party and from that time on wanted to try this recipe. I have made this recipe many times, it's tasty and is a keeper. You will not fail if you try this recipe that is assured. 
As you know biryani is a lengthy process, but let this not deter you from making it, because it taste awesome. So, lets prepare this awesome recipe.

Ingredients
2 Cups Whole Masoor Dal - (Soaked and boiled)
7 Onions - sliced
4 Potatoes  (cut into quarters and fried)
3 Tomatoes - finely chopped
1 Cup Yogurt
2 Tablespoon Biryani masala
1 Tablespoons Chilly powder

1 Teaspoon Turmeric powder
1 Tablespoons Cumin
1 Bay Leaf
2 Big Brown Cardamons
1 Inch Cinnamon
3 Cloves
3 Peppercorns
3 Tablespoons Coriander powder
2 Tablespoons Ginger & garlic paste

Oil
A pinch of Kesar/Saffron strands soaked in milk
3 Tablespoons Lemon juice 

Method
Heat oil in a pan ,add cumin seeds and bay leaf, cardamons, cinnamon, cloves and peppercorns, let then crackle. Then add half the onions fry till golden brown.  Add ginger- garlic paste, tomatoes, chilly powder, turmeric, coriander powder, biryani masala and fry till oil separates . Add yogurt and fry for a few minutes till moisture evaporates. Then add the dal and fry well taking care that the dal is not mashed.

The Masoor dal is ready.
In a another pan had enough oil and deep fry  the remaining onions till brown and crisp.   This  Crispy Deep Fried Onions / Birista ,will be used for garnishing and layering of the biryani.
For the rice
Ingredients
2 Cups Basmati Rice ( I used sela basmati rice)
2 Tablespoon Ghee
1 Bay leaf
2 Small Green Cardamoms
1 Tablespoon Ginger-Garlic paste
Salt to taste
3 Cups Water
Method
In a pan heat ghee, add the bay leaf and cardamoms. Add the ginger garlic paste. Add water and salt and bring the water to a boil. Add the rice and cook on high till all water evaporates and then on slow for till rice is 3/4th done. Just sprinkle oil or ghee and spread it on a plate to cool.

For the layering
Grease a thick bottom vessel with oil or ghee. Then, first place a layer of the dal.

Sprinkle the lemon juice, garnish it with mint leaves and coriander leaves. Arrange the fried potatoes. Then sprinkle some fried onions.

Then cover this with a layer of cooked rice. Sprinkle kesar/saffron milk evenly on the rice. Then continue with the dal and the rest of layering process .

Lastly sprinkle the last of the kesar/saffron milk, garnish with fried onions.

Dot some butter or ghee on top cover with foil or a tight lid and cook on slow flame for 15 minutes.

My Notes: I arranged the layers in an oven proof dish and covered it with foil. Place this dish it in a preheated oven at 180 degrees for 20 minutes.  
I have also place tomato wedges as the sides. 

We enjoyed this dish with curds, papad cone and salad with sliced onions and cucumber sticks with a sprinkle of chat masala.

Sending this to Mireille's, challenge cooking with seeds.

Labels: Complete Meal, Masoor dal, Lentils, Rice, Healthy, Main course, Cooking with seeds,  Gluten free, Biryani, Birista

MASOORACHI AMTI OR RED LENTIL CURRY - CKP RECIPE

Masoorchi Amti is a typical Maharashtrian CKP lentil based dish usually prepared with sprouted whole brown masoor dal which is flavourful, nutritious and taste well with chapatti, bhakri or rice.  A little about the CKP community.

Maharashtrian CKP (Chandraseniya Kayastha Prabhu) . 'Chandraseniya Kayastha Prabhu' or CKP (Marathi: चांद्रसेनीय कायस्थ प्रभू) is the name of a sub caste of the Kshatriyas in Maharashtra.

This dish is a must in every CKP marriage. This is basically served with Vade ( A puri made of mixed flours). The vegetarians make this dish with Vade whereas the non-vegetarians have this with Kombadi Vade ( Chicken curry with Vade). This is a delicious dish.  I made the Malwani Vade to go with this dish.   

Ingredients

1.1/2 Cup Masoor (Red Lentil)  - sprouted
3 Tablespoons Grated Coconut
1 Teaspoon Garam Masala
1 Teaspoon Coriander- Cumin Powder
1 + 1 Large Onions – chopped fine

2 Tablespoons Hirva Vatan ( Green Masala)
A pinch Asafoetida
1/2 Teaspoon Turmeric powder
1 Tablespoon CKP Masala

1.1/2 Tablespoon Oil

1 Teaspoon Cumin seeds
1 teaspoon Jaggery
3 Kokum or Garcinia Indica
1 Tablespoon Coriander leaves  - chopped finely

For the tadka

1 Teaspoon Pure Ghee

3 Cloves.

Method
In a bowl add the masoor, hirva vatan, CKP masala, garam masala, turmeric, coriander - cumin powder, salt and a 1/2 tablespoon of oil and mix well .  Keep this aside.
In a  an heat oil fry one onion till light brown in colour, add the fresh coconut and fry again till the coconut turns pink in colour.  When cooled grind this to a fine paste.

Heat oil in a kadai, add cumin seeds and  asafoetida, when the cumin turn brown add the onion and fry till light brown in colour.  Add the masoor mix and fry lightly for 2 - 3 minutes then add water about an inch above the masoor and take a boil on high flame.  When it comes to a  boil reduce the flame and let it cook till done.  Then add the  coconut-onion paste, kokum and a little of the coriander leaves, let it cook again for 3 minutes.   After 3 minutes add the jaggery and let it boil for a minute, then  switch off then flame.  

In a another small pan heat ghee , add the cloves and immediately pour this on the masoor amti.  Cover for 5 minutes. All done , the aroma, is filling my house and  senses, its so inviting that I can't just resist tasting it.  Garnish with coriander leaves and serve hot with Malwani Vade. 

   

Notes :  Amti a Marathi meaning is cooked curry.
Sprouting the masoor is the best and nutritive way of making this dish.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels: Masoor dal, Vegan, Main course, Healthy, Vegetables, Lentils, Masalas, Complete Meal, CKP Cuisine, Maharashtra, Maharastrian Cuisine,  Vegetarian

CKP Masala

This masala is prepared by the CKP's for the full the year and in large quantity.  

Ingredients
50 Grams Dried Red chillies 
15 Grams Coriander seeds
5 Grams Fennel seeds
Oil for toasting ( generally Groundnut oil)

Method 

Lightly roast each ingredient separately in 1/4 teaspoon oil over medium heat.  Mix spices together and grind finely. Store in airtight container.

Labels: Masalas, CKP Cuisine, Maharashtra, Maharastrian Cuisine

Hirva Vatan ( Green masala paste)

The specialty of CKP cuisine is fish, chicken and meat dishes. Hirva vatan (green masala paste) is the pungent and aromatic ginger-garlic, green chilies and fresh coriander leaves paste .Hirva Vatan is must for most dishes in every Maharashtrian home.

Ingredients
10 Grams Garlic
10 Grams Ginger
1 or 2 Green chillies
2 - 3 Tablespoons Coriander leaves- with the stems
1/4 Teaspoon Salt

Method 

The preparation is pretty basic -peel the garlic pods, and peeling the ginger. Add all ingredients into a mixer/blender and blend to a fine paste. Add a little water (enough to grind everything together).  That's it. For the color not to change add a little oil and then store it in the container, put it into the freezer and use as needed.

Labels: Masalas, Coriander Leaves,  Garlic, Ginger, Green Chilly, CKP Cuisine, Maharashtra, Maharastrian Cuisine

Malwani Vade - Maharashtrian Mixed Flour Puris

This recipe is from a marathi magazine.  I, have been following this recipe and its has never failed. If you keep the flour ready in advance then you can make them quickly. This vade can be had with Masoorachi aamti, Kombdi Vade or Sukhe Chicken and Tambda Rassa, its a mouth-watering combination.   When I discussed this recipe with a friend of mine she shared her way of making these vade so that they remain soft and taste delicious.  This I, am going share with you i.e. adding onion paste and dungar or smoke to the dough.

Ingredients
1 Cup Rice flour

1/4 Cup Urad Dal Four
1/4 Cup Chickpea Flour ( Besan)
1/4 Cup Jowar Flour
1/4 Teaspoon Coriander Seeds - lightly roasted
1/4 Teaspoon Cumin Seeds - lightly roasted
1/4 Teaspoon Fenugreek seeds - liggtly roasted
1/4 Cup Onion Paste
1/2 Teaspoon Salt
A Teaspoon oil
Water as needed
Oil for frying

Method

Grind the coriander, cumin and fenugreek seeds to a fine powder and mix it with the flour. Seive all the flours together.

In a bowl add the onion paste, salt, flour and keeping adding little water at a time and knead it to a little stiff dough. Add oil and knead again.

Now give dungar (smoke) to this.  Place a small piece of charcoal on the gas flame and when it burns. Place in a small bowl in the dough container and keep the charcoal, pour a teaspoon of ghee over it, cover the bowl with a lid for 5 minutes so that smoke gets infused with the dough. After 5 minutes remove the charcoal bowl and place the lid keep the dough covered  for 2 to 3 hours.

Heat oil in a kadai for frying. Grease your hands with little bit of oil. Take a small ball of dough make it into a round ball. Slightly wet a plastic sheet and place the ball of dough on it. Now pat it evenly from all sides to form a circle which it slightly thick ( like a puri).

Put in hot oil and when it rises to the surface of the oil reduce the flame and press it with a slotted spoon till it puffs up. Turn and let it cook on both side till brown in colour. Take it out on a paper towel. Serve hot, the flavour of the smoke in the vade is so awesome.  We had this with Masoorachi Amti.

Few were remaining, the next day we had this with jam for breakfast. You make these and Enjoy !

Note : These remain soft the next day too. This recipe makes about 15 - 16 medium size vadas.

Lables:  Vade, Vegan, Breads, Indian, Gluten free,  Puris,  Maharashtra, Maharastrian Cuisine, Healthy, Vegetarian

Caramel Semolina Sheera

Making this sheera gives me great pleasure. The brown color of the caramel is so appealing that it gives great joy in making and as well as serving . I had a guest for breakfast the other day and wondering what to make. Then I thought of this recipe, since all the ingredients required are always available in the pantry.  This sheera is very easy and quick to prepare. It requires less ghee comparatively. This recipe does not require any added essence, flavoring or color, the caramel color and flavor it self is so awesome.  

Ingredients
1.1/2 cup Sooji (Semolina)
1 cup Sugar

3 cups Water
1/3 cup Ghee
½ cup Raisins, Cashew nuts and Almonds.

Method

In a another pan add a 1/2 teaspoon ghee add the almonds, cashew nuts and raisins and fry a little. Remove and keep aside.  In the same pan lightly roast the semolina.

In a Kadai, add the sugar, when the sugar turns brown.

Add the water.  When you add the water the sugar will be lumpy but do not worry as the water boils the caramel will dissolve.  

When the water boils completely add the semolina little by little and mix well. 

Then add ghee little by little and mix well and cook till the mixture starts separating from the sides.

Remove it from the flame and add the nuts and raisins. Garnish with nuts and raisins, serve hot.

Do try this recipe, give your comments.

Labels: Breakfast, Sweets & Desserts, Healthy, Vegan

Bhendi Do Pyaza

Bhendi Do Pyaza - Okra Onion Stir Fry is a very popular North Indian sabzi, side dish that is served and eaten with Naan, Roti or Chapati. Bhindi is also popularly known as Okra or lady finger.

 Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. It is a spicy Indian stir-fried okra and onion, a delectable veggie marriage. 

Ingredients
250 Grams Bhindi  - cut in juliennes
3 Large onions   - Sliced
2 Green chilies -  slit
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1/4 Teaspoon Tumeric powder
1/2 Teaspoon Coriander powder
1 Teaspoon  Red chilli powder
1/2 Teaspoon Cumin powder 
1/2 Teaspoon Dry Mango powder (Amchur)
1/2 Teaspoon Garam masala
2 Tablespoon Coriander leaves - finely chopped
Salt to taste

Method

Wash the bhendi , dry  wipe with a cloth.  Cut the bhendi, onions and green chilies and keep them ready.

In a pan heat 2 tbsp of oil and once hot add the cumin seeds. Once they splutter add the onions and green chilies and stir till onions turn translucent. Add the bhindi. Stir fry till its well mixed with the onions and oil for about 3 minutes on medium heat. Now add the powdered tumeric, coriander, cumin and chilly powder. ( I added Kacha Masala powder 2 Teaspoons ), amchur and garam masala, let it cook for about 5-10 mins stirring occasionally . Once cooked, add the finely chopped coriander leaves and stir. Serve hot. Enjoy !!!

Labels:  Bhendi, Healthy, Main course, Vegan, Vegetarian, Okra, Gluten free, Side Dish