CHICK PEA AND MINT RICE

An all-in-one satiating delicacy made with ingredients from 4 food groups cereals (rice), pulses (chick peas), vegetables and oil. All it needs is a calcium rich bowl of low fat curds to make a complete meal.
Preparation Time : 15 mins.
Cooking Time : 15 to 20 mins.

Serves 4.

Ingredients

1 cup rice, washed and soaked
½ cup boiled chick peas (kabuli chana),
½ cup mixed vegetables (French beans, carrots, peas), chopped
½ cup onions, sliced
½ teaspoon garlic, chopped
1 bay leaf (tejpatta)
¼ cup mint, chopped
½ teaspoon lemon juice
1 teaspoon oil
salt to taste

Method

1. Heat the oil in a non-stick pan, add the onions, garlic and bay leaf and cook till the onions are soft.
2. Add the vegetables, rice, 2 cups water and salt and cook over medium flame till the rice is partially cooked.
3. Add the chick peas, mint and lemon juice, mix well and cook covered over low flame till the rice is cooked.
4. Serve hot.

VEGETABLE BIRYANI

Aromatic saffron rice layered with a spicy gravy of vegetables. You can make a baked version of veggie biryani by assembling the rice in a baking dish and baking for 10 minutes at 150 C.

Cooking Time : 40 mins.
Preparation Time : 15 mins.

Serves 4.

For the rice

3 cups cooked long grained rice
½ tsp saffron (kesar)
2 tbsp milk
4 tbsp finely chopped mint (phudina) leaves
Salt to taste

For the gravy

1 cup mixed boiled vegetables (cauliflower florets, peas, french beans)
2 bayleaves (tejpatta)
4 peppercorns
4 cloves (laung / lavang)
2 cups chopped tomatoes
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
¼ tsp asafoetida (hing)
¼ tsp nutmeg (jaiphal) powder
¼ cup tomato sauce
½ tsp cornflour mixed with ½ cup milk
¼ cup cream
2 tsp kasuri methi (dried fenugreek leaves)
½ tsp sugar
2 tbsp oil
Salt to taste

For the rice

1. Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
2. Mix in the rice, chopped mint leaves and salt and keep aside.


For the gravy

1. Heat the oil in a pan add bayleaves, peppercorns and cloves to it.
2. Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
3. Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
4. Mix the vegetables in the gravy and keep aside.

How to proceed

1. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
2. On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
3. Cook on a slow flame for 20 to 25 minutes. Serve hot.

QUICK TAVA RICE

A mildly spiced rice which can be made very quickly. Ensure that each grain of the cooked rice is separate.

Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 4.

Ingredients

2 teacups cooked rice
1 onion, sliced
3 cloves crushed garlic
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 capsicum, sliced
1 tomato, chopped
1 tablespoon fresh curds
3 tablespoons oil
salt to taste

For garnishing

grated cheese (optional)

Method

1. Heat the oil in a tava and fry the onions for 1 minute.
2. Add the garlic and fry again for a few seconds.
3. dd the chilli and turmeric powders, capsicum, tomato and curds and fryagain for a few minutes.
4. Add the cooked rice and salt and cook again for a few minutes.
5. If you like, sprinkle cheese on top.
6. Serve hot.

CHITRANA RICE

Tangy rice dish, flavoured with peanuts and malagapadi, a South Indian spice mixture.

Cooking Time : 10 mins.
Preparation Time : 20 mins.
Serves 4.

Ingredients

1½ cups long grained rice
3 tbsp peanuts
3 tbsp sesame seeds (til)
1 tbsp chana dal (split Bengal gram)
½ tsp mustard seeds (rai / sarson)
3 whole dry red chillies, broken into pieces
5 curry leaves (kadi patta)
¼ tsp asafoetida (hing)
2 tbsp freshly grated coconut
3 tbsp tamarind water (imli ka pani)
¼ tsp turmeric powder (haldi)
2 tbsp malagapdi powder, recipe given
2 tbsp oil
Salt to taste

For the malagapadi powder
2 tbsp coriander (dhania) seeds
1½ tbsp cumin seeds (jeera)
2 tbsp chana dal (split Bengal gram)
2 tbsp urad dal (split black lentil)
2 tbsp sesame seeds (til)
12 whole dry red chillies
1 tsp asafoetida (hing)
1 tsp salt

For the malagapadi powder
1. Mix and dry roast all the ingredients. Blend them in a blender to a powder and keep aside.

How to proceed

1. Boil the rice in a vesselful of salted water. Each grain of the cooked rice should be separate. Drain and cool.
2. Roast the peanuts and sesame seeds separately and powder them coarsely. Keep aside.
3. Heat the oil in a pan add the chana dal and mustard seeds and roast for 1 minute.
4. Add the red chillies, curry leaves and asafoetida and cook again for ½ a minute.
5. Finally, add the rice, coconut, tamarind water, turmeric powder, malagapadi powder, roasted peanuts and sesame seeds powder and salt and cook for a few minutes.
6. Serve hot.

HARIYALI CHAWAL

Coriander lends a delicate flavour to this rice. You can also use dill leaves along with coriander.
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 4.

Ingredients

1 1/2 cups long grained rice
1 1/2 cups chopped coriander
4 peppercorns
25 mm. (1") piece cinnamon
4 cloves
4 green cardamoms
2 onions, sliced
2 tablespoons oil
salt to taste

For the garnish
1/4 cup onion slices, browned

Method

1. Wash and soak the rice for about 10 minutes. Drain and keep aside.
2. Heat the oil in a pressure cooker and add the peppercorns, cinnamon, cloves, green cardamom and onions and saute till the onions turn translucent.
3. Add the rice and saute for a few minutes.
4. Add 3 cups of hot water and salt and pressure cook till the rice is tender.
5. Remove from the fire and add the chopped coriander. Mix well using a fork so that the rice grains do not break.
6. Garnish with the browned onion slices and serve hot.

Tips

The Coriander is added last so that it retains its colour.
Crushed peanuts can be added for a better taste.

Bajra Kichidi

Stuffed to the core with iron health, this khichdi is a treat for elders and the children in the family!
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.

Ingredients

1/3cup whole bajra (black millet)
3 tablespoons yellow moong dal (split yellow gram)
1 teaspoon cumin seeds (jeera)
½ teaspoon asafoetida (hing)
1 tablespoon ghee
salt to taste

Method

1. Grind the bajra to a coarse powder in a blender.
2. Combine the bajra and moong dal with salt and 2½ cups of water and pressure cook for 3 to 4 whistles.
3. Heat the ghee in a pan and add the cumin seeds and asafoetida. When the seeds crackle, pour over the cooked bajra khichdi and mix well.
4. Serve hot.

CHINESE RICE

The Chinese have developed the simple technique of rice making into an art. Each grain of the cooked rice is separate and it is this method of cooking the rice that yields the perfect fried rice.

Cooking Time : 15 mins.
Preparation Time : 5 mins.

Makes 4 cups.

Ingredients

1 cup long grained rice
2 tablespoons oil
1 teaspoon salt

Method

1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
4. Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
6. Add the remaining 1 tablespoon of oil and toss the rice in it
7. Spread the cooked rice on a flat surface till it is cool.
8. Use as required.