Dal with Basil Leaves

Dal with Basil leaves

A delicious and nutritious dal. Best with Rotis / Rice !! (Basil leaves available @ Nilgiris, Chennai) !!

Serves: 2 - 3

Ingredients

For dal:

100 g (1/2 cup) tur dal or moong dal (split yellow dal)

300 ml ( 3 cups) water

1/2 teaspoon turmeric powder

1/2 teaspoon oil

1 teaspoon milk

Method

For dal:

Wash and soak moong dal / tur dal in 300 ml (3 cups) water for half an hour and pressure cook along with turmeric powder, oil and milk for 20 minutes or until done and soft (Reduce heat after 2 nd whistle and cook on a medium heat for 15 minutes. Do not open the lid. Allow the cooker to cool naturally).

Other ingredients:

2 green chillies, slit lengthwise

¼ teaspoon turmeric powder

3/4 teaspoon salt (or to taste)

50 g (3 – 4 tablespoon) finely chopped basil leaves (wash and chop basil leaves)

Extra 50 ml hot water

Final preparation:

In a wide pan, add boiled dal, roughly chopped basil leaves, slit green chillies, turmeric powder, salt to taste. Add extra 50 ml hot water if required. Cover with a lid and cook on a low to medium heat for 12 - 15 minutes or until basil leaves softens / well combined with dal / creamy in consistency.

Final jeera - onion tadka (seasoning):

Ingredients

1 tablespoon oil

1 teaspoon jeera (cumin seeds)

2 tablespoon finely sliced onion

1 tablespoon chopped garlic (optional)

1 dried red chilli, broken into 2

Method

Heat oil in a tadka pan. Add jeera and fry on a low heat for 1 – 2 minute until fragrant and light brown color.

Add finely siced onion,garlic (optional), broken dried red chilli and fry on a low heat for 3 – 4 minutes or until golden color and crisp. Pour the seasoning over dal and serve hot with Rice / Rotis / Jeera rice ..

Sing Ni Chikki (Groundnut Chikki)

Sing Ni Chikki (Groundnut Chikki)

A delicious and soft chikkis, made of groundnut, melted and sieved jaggery, 1 tablespoon ghee and cardamom powder. Recipe from The Gujarati cook book by Kanchan Kabra !!

Makes: 9 – 10 groundnut chikkis

Ingredients

Please use same measuring cup to measure peanut and jaggery.

1/2 cup peanuts (Indian standard measuring cup of 100 ml / 4 oz capacity)

1 tablespoon ghee

1/2 cup melted and sieved jaggery (100 ml / 4 oz)

¼ teaspoon cardamom powder

1 teaspoon oil / ghee (to grease steel thali / plate / baking dish)

Method

For groundnuts:

Heat an iron kadai or pan. Reduce heat to medium and dry roast (without oil) peanuts on a medium to low heat until crisp (approximate dry roasting time 15 – 18 minutes). Keep aside to cool for 20 minutes and gently remove the skin of the peanuts and make a rough powder in a small mixer bowl (groundnut).

Microwave method –Arrange peanuts in a microwave safe flat dish and microwave high (750W) for 3 minute 30 seconds. Keep aside to cool for 20 minutes and gently remove the skin of the peanuts and make a rough powder in a small mixer bowl (groundnut).

Grease a steel thali or plate with 1 teaspoon oil / ghee and keep it ready.

In a non stick pan, heat 1 tablespoon ghee on a medium heat. Add melted and sieved thick jaggery . Boil on a low heat for 10 – 12 minutes (stir continuously) until thickens / lot of bubbles will appearon the top of the jaggery mixture. At this stage, add cardamom powder and groundnut and gently stir well for 4 – 5 minutes on low heat until thickens and leaves from the sides of the pan. Switch off the heat.

Spread this peanuts – jaggery mixture into the greased steel thali and spread it evenly with the base of a flat spatula. Cut into desired shape and size when it is very hot (do not remove peanuts pieces / chikkis from the thali when it is very hot). Keep aside to cool for 20 minutes and remove carefully. Store in an airtight container.

Ama Vada / Mixed Dal Vada / Masala Vada with Basil Leaves

Ama Vada / Mixed Dal Vada / Masala Vada with Basil Leaves

A crispy deep fried evening snack, made of mixed dals, basil leaves and seasoning. Basil leaves available @ Nilgiris , Chennai !!

Makes: 10

Ingredients

1/3 cup / (Indian standard measuring cup of  80 ml / 3 oz capacity) channa dal (Bengal gram dal

1/3 cup tur dal

1/3 cup urad dal

1 - inch piece ginger, finely chopped

2 green chillies, finely chopped

2 – 3 tablespoon finely chopped basil leaves (wash leaves and chop finely) or chopped coriander leaves or a mix of mint - coriander leaves or 6 chopped curry leaves

5 shallots (chuvannuli / sambar onion) finely chopped or 2 tablespoon finely sliced onion

2 pinches asafoetida (hing)

3/4 teaspoon salt ( or to taste )

200 ml oil for frying

Method

Wash and soak dals in water for 2 hours.

Drain out water completely and grind dals together in a mixer to a rough paste (Batter should be thick in consistency ). Do not add water when grinding.

Transfer this dal mixture to another container and mix with other ingredients. Prepare vada immediately. Divide dal mixture into 10 equal portions. Make round balls and and flatten into round shape.

Heat oil in a kadai / frying pan. Reduce heat to medium and fry dal vadas in batches ( 4 at a time ) till light golden color on both the sides.

Serve with coconut chutney. It’s a tasty evening snack with tea / coffee.

Ennai Kathirikkai Kuzhambu

Ennai Kathirikkai Kuzhambu

A delicious side dish with Biryanis in Tamil Cuisine. Recipe from Aharam by Sabitha Radhakrishna !!

Serves: 6

Ingredients

500 g young purple brinjals (baingan)

For 1 st malasa paste (spice paste):

1 medium sized onion

2 heaped teaspoon jeera (cumin seeds)

¼ teaspoon fenugreek seeds (methi)

2 tablespoon red chilli powder

1 teaspoon turmeric powder

Make a fine paste of above ingredients in a small mixer bowl. Sprinkle 1 tablespoon water when making the paste. Keep aside.

For 2 nd masala paste (spice paste):

3 tablespoon grated coconut (or 45 – 60 g)

1 heaped teaspoon poppy seeds (khus khus)

2 heaped teaspoon white sesame seeds (til seeds)

Soak khus khus and sesame seeds in 2 tablespoons of water for half an hour and make a fine paste in a small mixer bowl (along with soaked water) with grated coconut. Keep aside.

Other ingredients

1 tablespoon oil (or 1 – 5 tablespoons)

1 teaspoon mustard seeds

1 teaspoon peppercorns

20 nos curry leaves

1 medium sized onion, finely sliced

2 large tomatoes, chopped

1 teaspoon ginger – garlic paste

¼ cup (50 ml) tamarind juice or 1 teaspoon tamarind paste

1 teaspoon salt (or to taste)

½ teaspoon jaggery (or to taste) – optional

1 tablespoon chopped coriander leaves

Method

Cut brinjals in 4 up to oneinch of the stem leaving the stem intact.

Heat oil in a kadai / deep pan and temper with mustard seeds, peppercorns and curry leaves.

Add sliced onions, and the brinjals and fry till onions are brown and the brinjals discoloured (approximately 10 minute son medium to low heat).

Add the firstground masala, tomatoes and ginger – garlic paste, and fry till the raw smell disappears and the whole is well blended, which would take about 5 minutes.

Pour a cup of water ( the required amount of water to make a thick gravy or 1 cup / 200 - 225 ml), add the second ground masala, the tamarind juice or paste, salt to taste and jaggey (optional). Mix all the ingredients. Allow the curry to simmer till the brinjals become soft and well cooked and gravy slightly thickens.

Garnish with chopped coriander levaes and serve with biryanis.

2 nd recipe (without coconut paste):

Spicy Brinjal / Baingan Curry (A side dish with Biryanis - Tamil Nadu Style)

Serves: 4 - 5

Ingredients

2 tablespoons oil (2 - 5 tablespoons / 30 ml to 75 ml)

15 small onions / sambar onions, finely sliced

30 g ginger - garlic paste (2 tablespoons)

3/4 teaspoon red chilli powder

1 1/4 teaspoons coriander powder

1/2 teaspoon jeera powder (cumin seed)

1/2 teaspoon turmeric powder

1 tomato, finely chopped

1/2 teaspoon tamarind paste or 3 teaspoons tamarind juice

170 g brinjal / kathirikka / baingan ( 2- 3 brinjals, pick tender), cut into 4 pieces

100 ml water (1/2 cup)

3/4 teaspoon salt (or to taste)

1 teaspoon chopped coriander leaves

Method

Dilute red chilli powder, turmeric powder, coriander powder and jeera powder in 2 tablespoons water and keep aside (spice powder mix).

Heat oil in a pan. Add sliced small onions and fry till golden color and fragrant on a low to medium heat.

Add ginger - garlic paste and stir well or until the raw smell goes.

Add diluted spice powder mix. Saute well for 2 - 3 minutes or until the water dries up.

Add finely chopped tomato and tamarind paste / juice. Mix well.

Add brinjal pieces, salt to taste and water (if using more oil (75 ml), do not add water and cook until oil floats on the top).

Cover with a tight lid and cook on a low to medium heat for 15 - 20 minutes or until the gravy thickens and all the spices well mixed with baingan.

Sprinkle chopped coriander leaves. Serve as a side dish with Biryanis (also goes well with Rotis / Rice !!!).

Mixed Vegetable Thoran

Mixed Vegetable Thoran

Sukke in Konkani cuisine of Cochin GSB. Thoran in Kerala cuisine. A tasty side dish with rice ...

Serves: 3 - 4

Ingredients

For vegetables:

2 medium size carrot, finely chopped

6 French beans, finely chopped

50 g (1/4 cup) finely shredded cabbage

( Use only tender cabbage leaves, remove the thick veins in the leaves - if any)

1 potato, finely chopped (or fresh green piece or you can add any vegetable of your choice) (optional)

For coconut mixture (thenga thirummiyathu):

4 tablespoons (45 – 60 g) grated coconut

1/2 teaspoon turmeric powder

3/4 teaspoon red chilli powder

For seasoning:

1 tablespoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds ( jeera )

1/2 teaspoon urad dal

3/4 teaspoon salt ( or to taste )

Method

Boil potato cubes separately and keep aside (if using).

Mix grated coconut with turmeric powder and red chilli powder. Keep aside.

Heat oil in a non - stick pan / kadai. Add mustard seeds. When they start splutter, add urad dal, jeera and saute on a low heat for 2 -3 minutes or until they turn brown.

Add sliced onion and fry till golden color on a medium to low heat.

Add finely shredded cabbage, boiled potato cubes (if using), chopped carrot, French beans and sprinkle 1 tablespoon water (Tip -if using only potato, carrot and French beans – In a microwave safe bowl, microwave chopped potato, carrot and French beans on high ( 750 W) for 4 minutes with 2 tablespoon water and add after frying the onions. Then no need to sprinkle water. Fry for 2 – 3 minutes and then add grated coconut mixture and salt). Cover with a tight lid and cook on a low heat for 10 - 12 minutes. Add grated coconut mix and salt to taste. Mix well and cook again for 7- 8 minutes until done and water dries up. Serve as side dish with rice.

Garlic Naan

Garlic Naan

Naan is a delicious leavened bread associate withthe tandoori dishes of Northern India. Goes well with North Indian dishes like Butter chicken masala, kebabs …

Makes : 6

Ingredients

For yeast:

A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described / also shown in the picture – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.

1 teaspoon dry yeast

2 tablespoon (30 ml) warm water

1 teaspoon sugar ( for yeast )

Mix 1 teaspoon sugar with 30 ml warm water. Add 1 teaspoon yeast and keep aside for 25 minutes ( cover, keep in warm place , until well risen) until completely dissolves.

For the dough:

1 1/2 cups - 300 g( Indian standard measuring cup of 200 ml / 8 oz capacity) plain flour ( maida )

4 tablespoon (60 ml) warm milk

Diluted yeast

2 tablespoon curd / yogurt

1 teaspoon sugar ( for dough )

2 teaspoon chopped coriander leaves

4 teaspoons very finely chopped garlic

Butter for applying ( optional)

Method

Sift flour and salt into a large bowl; add yeast mixture, sugar and curd. Make a soft and elastic dough with warm milk (3- 4 tablespoon).

Place the dough inan airtight / Tupperware container for about 4 hours or until the dough is doubled in size (or keep it in a deep steel bowl. Cover with a wet towel over it. Wet towel and dough should not touch each other).

Divide the dough into six equal portions. Roll them into balls and gently flatten each ball with a rolling pin to give a round chapati like shape. Then stretch on one side to form oval shaped naan ( or you can make round shape ). Spread 1/2 teaspoon chopped coriander leaves and finely chopped garlic and press lightly on top of each prepared naan.

Heat an iron tawa ( heavy based frying pan ) until hot. Reduce heat to medium and cook naan on both sides, ( one naan at a time ) until done ( change in the color / light brown / golden spots / nice aroma ). Do not fry on high heat. Apply butter and serve hot with Paneer Butter Masala / Mughlai / Tandoori dishes....

Padavalanga Koottu (Pudalangai Milaku Kootal)

Padavalanga Koottu ( Pudalangai Milaku Kootal)

Recipe from Dakshin by Chandra Padmanabhan. Kootu is delicious main vegetable curry in Tamil Cuisine. Best with rice.

Serves: 6

Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients

½ cup tur dal (Indian standard measuring cup of 100 ml / 4 oz capacity)

1 medium sized snake gourd (padavilanga / pudalankai) 91/2 kg),gently peel off the outer skin and chopped fine

½ teaspoon turmeric powder

For the spice paste:

2 teaspoon oil

2 – 3 tablespoon black gram dal

4 dried red chillies

5 tablespoon (60 g) grated coconut

3 -4 teaspoon cumin seeds (jeera)

1 teaspoon uncooked rice

Method

For dal:

Wash and soak dal in 1 cup (200 ml) water for half an hour and pressure cook for 15 minutes or until done and soft (reduce the heat from high after 2 nd whistle and cook on a medium heat for 10 minutes. Allow the cooker to cool naturally).

For the spice paste:

Heat oil in a pan on medium heat and fry urad dal and dried red chillies until crisp and color changes. Transfer these ingredients into a small mixer bowl and grind to a fine paste with grated coconut, cumin seeds, uncooked rice, adding a little water. Keep aside.

Cook chopped snake gourd in 1 cup water with salt and turmeric powder in a covered pan.

When vegetable (padavalanga / snake gourd) is tender, add the cooked dal and 1/2 teaspoon thick tamarind paste or 1 tablespoon tamarind juice (optional - but tamarind will enhance the taste). Simmer for a few minutes, till well blended.

Mix in the coconut paste (no need to add extra water, koottu is thick in consistency), adjust salt to taste and cook for a couple of minutes on low heat. Switch off the heat.

For seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

1 dried red chilli, halved

4 curry leaves

Method

Heat oil in a small pan (tadka pan). Add mustard seeds. When they crackle, add halved red chilli and curry leaves. Stir for 2 minutes until fragrant and crisp. Pour this seasoning over kootu. Serve with rice.

Tip – For other interesting variations are cabbage, kohlrabi or amaranth leaves (keerai).

Potato Beetroot Tikki

Potato - Beetroot Tikki

A delicious snack !!!

Makes: 6 - 8

Serves: 2 - 3

Ingredients

3 potatoes (aloo), boiled and mashed

1 beetroot ( small ), boiled ( drain out water ) and mashed / grated

1 onion ( small ), finely chopped

1/4 cup mint & coriander leaves, finely chopped

1 teaspoon red chilli powder

1/4 teaspoon turmeric powder

1/4 teaspoon garam masala powder (or 2 pinches clove powder, 2 pinches cinnamon powder and 2 pinches nutmeg powder)

1/ 4 teaspoon amchur powder ( dry mango powder )

3/4 teaspoon salt ( or to taste )

2 tablespoon oil

Method

Mix boiled and mashed potatoes, beetroot, chopped onion, chopped mint and coriander leaves, red chilli powder, turmeric powder, amchur powder, garam masala powder and salt to taste ( do not add water ). Make a soft mixture / dough.

Divide this aloo - beetroot mixture into 6 - 8 equal portions.

Make round balls and flatten into round shape tikki ( like patty ) ( each tikki weighs 50 g and 2.5 - inches in diametre ).

Heat oil in a frying pan. Arrange tikki and fry on a low to medium heat for 8 - 10 minutes till golden color on each side ( sprinkle remaining oil ). Carefully remove it with a flat spatula.

Serve hot with tomato sauce or mint chutney or tamarind chutney.

Tomato Omelette

Tomato Omelette (100 % vegetarian omelette)

A tasty pan cake, made of besan (gram flour, wholewheat (atta), chopped tomatoes, coriander – mint leaves, green chilli and seasoning. Serve as a snack or breakfast dish with tomato sauce / chutneys !!

Makes: 4

Ingredients

1/2 cup ( Indian standard measuring cup of 100 ml / 4 oz capacity) besan ( gram flour / chone pitti / kadala maav )

2 tablespoon whole wheat (atta)

130 ml water

2 tablespoon, finely chopped onion

1 tomato, finely chopped

1 green chilli, finely chopped

2 tablespoon finely chopped mint and coriander leaves (do not add thick stem)

1/2 teaspoon salt ( or to taste )

2 teaspoon oil

Tomato sauce / coconut or green chutney for serving

Method

In a wide bowl, mix besan and whole wheat atta with finely chopped onions, tomatoes, green chilli, salt and chopped coriander leaves.

Make batter with water (130 ml – 140 ml) and the batter should be of dropping consistency. Cover and keep aside for 15 minutes.

Heat a non stick dosa tawa / frying pan (or omelette pan). Apply little oil. Pour 1 ladleful of batter and spread it in a circle of 1/4 - inch thickness.

Cover with a lid and cook on a medium heat for 5 - 7 minutes until outer side well cooked. Sprinkle 1/2 teaspoon extra oil if required.

Turn it over and cook the other side ( till well cooked and golden color) ). Carefully remove it with a flat spatula. Serve hot with green chutney / tomato sauce / coconut chutney.

Cherupayar Thoran

Cherupayar Thoran

A tasty side dish with Kanji (pejje / rice porridge / puttu / rice… A delicious dish in Kerala cuisine !!!

Serves: 3 - 4

Ingredients

For coconut mixture (thenga thirummiyathu):

3 tablespoon (45 – 50 g) grated coconut (or 3 – 5 tablespoons)

6 garlic cloves, chopped and crushed

3/4 teaspoon red chilli powder

¼ teaspoon turmeric powder

Mix all the ingredients well and keep aside (Do not mix it with water)

For cherupayar:

1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) cherupayar (green gram / moogu)

Wash and soak cherupayar in 2 cups water (400 ml) ml water for 6 hours ( or overnight ). Transfer soaked cherupayar (along with its soaked water) into a pressure cooker (final water level after soaking of the cherupayar should be 1/2 - inch above cherupayar. No need to add more water like 1 – inch above. Cherupayar will cook immediately). Close the pressure cooker lid and cook on high heat for 3 whistles (3 quick whistles). Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled cherupayar will be thick in consistency.

Other ingredients

2 teaspoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

¼ teaspoon urad dal

Boiled cherupayar (green gram / moong)

Grated coconut mixture

¾ teaspoon salt (or to taste)

Method

Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and urad dal. Saute on a low heat for 1 minute.

Add boiled cherupayar, grated coconut mixture and adjust salt to taste. Do not add water when cooking. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / well combined with coconut mixture /fragrant. Serve as a side dish with rice / kanji or main dish with puttu..

Moru Kachiyathu

Moru Kachiyathu or Kachiya Moru (with coconut paste)

A delicious main curry in Kerala cuisine, made of buttermilk (moru), coconut paste and seasoning. Goes well with rice !!!

Serves: 3 – 4

Ingredients

For moru:

1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) medium thick curd

1 cup water (200 ml / 8 oz)

¾ teaspoon salt (or to taste)

Method

Blend curd and water in a blender or Tupperware quick shake container. Blend till smooth. Keep aside.

For coconut paste:

3 tablespoon grated coconut (45 g)

4 cloves garlic, chopped

½ teaspoon jeera (cumin seeds)

1 – inch piece ginger, chopped

½ teaspoon turmeric powder

2 tablespoon water

2 green chillies, chopped and crushed

Method

Make a fine paste of above ingredients (except chopped green chilli) in a small mixer bowl with 2 tablespoon water. Finally, mix with blended curd. Add crushed green chillies. Stir curd – coconut mixture well.

For seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

6 curry leaves

1 dried red chilli, broken into 2

4 shallots / chuvannulli (or 2 teaspoon), chopped

Method

Heat oil in a wide pan. Add mustard seeds. When they crackle, add curry leaves, broken red chilli and chopped shallots. Saute on a low heat for 3 – 4 minutes until fragrant and crisp. Now add blended curd – coconut paste and boil on a very low heat for 5 – 7 minutes.

(Or cook over a double boiler ( double boiler -a pair of saucepans, one of which fits above and partly inside the other: food is cooked in the upper one by water boiling in the lower and it helps even cooking and coconut paste / curd won’t curdle ).

Finally, mix with ¼ teaspoon dried fenugreek powder (uluvapodi) / methi powder). Serve with rice.

Moru Kachiyathu (without coconut paste)

Serves: 4 - 6

Ingredients

For curd:

400 ml curd

100 ml water

3/4 teaspoon salt

1/2 teaspoon turmeric powder

For seasoning:

1 tablespoon oil

3/4 teaspoon mustard seeds

1/2 teaspoon jeera (cumin seeds)

1 - inch piece ginger, finely chopped

6 garlic cloves, finely chopped and crushed

3 shallots (chuvannulli / sambar onion), finely chopped

2 green chillies. slit lengthwise

1 spring curry leaves

Method

For curd:

Blend curd (if the curd is very thick, add 200 ml water) water, salt and turmeric powder in a blender or Tupperware quick shake container. Blend till smooth. Keep aside. Moru is ready now.

For seasoning:

In a pan, heat oil. Add mustard seeds. When they begin to crackle, add jeera, ginger, crushed garlic,shallots, green chillies and curry leaves. Stir fry on a low to medium heat for 10 minutes or until the color changes and crisp. Pour the seasoning over moru and stir continuously for 2 - 3 minutes. Serve as a side dish with Rice.

One Pot Chicken Rice

One Pot Chicken Rice - A delicious chicken rice !!!

Tip – Please use same measuring cup to measure rice and water.

Serves: 2 – 3

Ingredients

For the  chicken:

500 g chicken pieces, cut into medium size pieces

½ teaspoon turmeric powder

½ teaspoon salt

Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken pieces evenly with turmeric powder and salt. Cover and keep aside for half an hour.

Other ingredients

1 tablespoon oil / ghee

3 cloves (optional)

3 cardamom (optional)

1 small bay leaf (optional)

1 stick cinnamon (optional)

1 onion, finely sliced

2 tablespoon ginger – garlic paste

¾ teaspoon red chilli powder (or 1 teaspoon for more spicy rice)

¼ teaspoon turmeric powder

1 ½ teaspoon coriander powder

1 tomato, finely chopped (1 big size or 2 small size)

2 tablespoon finely chopped mint and coriander leaves (do not add thick stem)

Marinated chicken pieces

Extra 1 teaspoon salt (or to taste)

2 tablespoon water

1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) basmati rice (1 3/4 cup water required for 1 cup Dawat brand basmati rice)

1 ½ cup water

Raita / pickle for serving

Method

Dilute red chilli powder, turmeric powder and coriander powder in 4 teaspoons of water and keep aside.

Wash and clean rice. Soak in 2 cups of water for half an hour. Drain out water completely.

Heat oil in a non stick pan on medium heat. Add whole spices (cloves, cardamom, bay leaf and cinnamon) - optional) and fry on a low heat till fragrant.

Add sliced onions and fry till golden color.

Add ginger – garlic paste and stir well for 2 – 3 minutes until the raw smell goes.

Add diluted spice powder and mix well for 2 minutes until the water dries up.

Add chopped tomato and fry well for 2 – 3 minutes.

Add chopped mint and coriander leaves, marinated chicken pieces and adjust salt to taste (or 1 teaspoon). Sprinkle 2 tablespoon water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 15 minutes until half done (In India, normal cooking time for broiler chicken is 30 – 35 minutes in India. Popular brands are  Suguna and Venky’s brand).

Once you add the marinated chicken, note down the timing.

At this stage, open the lid and check quantity of the gravy. It may be ¼ cup. Now add 1 cup drained rice and 1 ½ cup water (1 ¾ cup water required for 1 cup basmati rice. Here we're adding 1 1/2 cup water + 1/4 cup gravy from the chicken curry = 1 3/4 cup water - including gravy). No need to add extra salt now.

Cover again and cook on a medium to low heat for another 15 – 20 minutes or until done / rice cooked well and water dries up. Serve with raita / pickle / korma..

Punjabi Chole

Punjabi Chole

A very popular dish in Punjabi cuisine. Delicious with batura / puri / rotis !!!!

Serves: 3 – 4

Ingredients

For chole (channa):

1 cup (200 ml / 8 oz – Indian standard measuring cup) chole (white chick peas)

2 ½ cups water (500 ml)

3 tea bags

2 cinnamon sticks

3 cloves

3 cardamom

Method

Wash and soak Kabuli channa / white channa for 6-8 hours (or overnight) in 2 1/2 cups water (500 ml). Add  cardamom, cinnamon, cloves and gently keep tea bags ( to get black color for chole - optional) and pressure cook (pressure cook along with soaked water – Final water level should be 1 – inch above chole / channa / chickpeas) for 30 minutes ( reduce heat from high to medium after 3rd whistle and cook for 25 minutes ). Allow to cool naturally. Open the lid and remove tea bags, cinnamon, cloves and cardamom. Reserve ½ cup (75 – 100 ml) stock for later use.

For the masala (spice paste):

1 onion (medium size), roughly chopped (adding onion will make a creamy and thick gravy)

6 cloves garlic, chopped

½ - inch piece ginger, chopped

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

1 teaspoon coriander powder

2 pinches clove powder

2 pinches nut meg powder

2 pinches cinnamon powder

Transfer all the ingredients into a small mixer bowl and make a smooth paste. Sprinkle 1 tablespoon water when making the paste. Keep aside.

Other ingredients

1 tablespoon oil

Spice paste

1 tomato, pick well ripe (1 big size or 2 small size), finely chopped

Boiled chole

3/4 to 1 teaspoon salt (or to taste)

1/4 teaspoon amchur powder (dried mango powder)

1/2 teaspoon cumin powder (jeera powder)

Extra 50 ml (1/4 cup) water

Extra salt to taste

2 teaspoon chopped coriander leaves

Method

Heat oil in a wide pan on a medium heat. Add spice paste (masala) and fry for 3 – 4 minutes on a medium to low heat until the raw smell goes and thickens (stir continuously).

Add chopped tomato (along with the juice) and stir well for 5 - 7 minutes until it's well blended and a smooth paste like consistency. 

Add boiled chole (along with the stock - may be ½ cup (75 – 100 ml), salt to taste, amchur powder, cumin powder, add extra ¼ cup (50 ml – extra water, adding water should not be more than 100 ml / ½ cup. It won’t be delicious if the gravy is too thin)). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for  15 minutes until the gravy thickens / well coated on chole. Sprinkle chopped coriander leaves, decorate with onion rings / lemon wedges when serving with batura / puri / rotis.