Bean Pilaf

We frequently face the problem of left over rice. Our simplest next-day solution is Vagharelo Bhaat or tomato rice or Curd Rice or something on same line. Here we compromise with the taste or the choice of family all the time.

So, to avoid that sad sad situation of choosing one thing between taste/choice and left-over rice, I tried out this recipe. The actual recipe can take a while, but with quick recipe you are done with the final output in less than 15 minutes. I managed to make the dish while making lunch-box to carry at work.

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** Quick Recipe ** :

Ingredient:

  • 2 cup leftover Cooked Rice
  • 1 tin Baked Beans in Tomato Sauce
  • 1 medium Onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tbsp oil
  • 1 chilli, finely chopped (or as per your taste)
  • 1 tsp Jamaican All Spices

Recipe:

  1. In a pan, heat oil on medium flame. Once the oil is ready, add ginger garlic paste and saute for a minute.
  2. Now, add onion and chilli and saute till onion is translucent.
  3. Add Baked Beans in Tomato Sauce and Jamaican All Spices and mix them well.
  4. Now, add cooked rice, half a cup at a time, to make sure there is enough gravy to cover the rice, and mixing it well with the gravy. The resultant rice should not be like a gravy not should be very dry.
  5. Close the pan with a lid for 5-10 mins just to mix the flavor well.
  6. Garnish with Coriander leaves and serve hot with curd or tomato reduction.

** Not so Quick Recipe ** :

Ingredient:

  • 2 cup leftover Cooked Rice
  • 1 Cup white beans (or you can use Rajma as well), soaked for 6-8 hrs and boiled
  • 2 cups Tomato Puree
  • 1 medium Onion, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tbsp oil
  • 1 chilli, finely chopped (or as per your taste)
  • 1 tsp Jamaican All Spices
  • Salt, as per taste

Recipe:

  1. In a pan, heat oil on medium flame. Once the oil is ready, add ginger garlic paste and saute for a minute.
  2. Now, add onion and chilli and saute till onion is translucent.
  3. Add tomato puree and cooked until the raw smell of tomato is gone
  4. Add the beans and mix them well.
  5. Add salt and Jamaican All Spices and mix them and let the mixture cook for 3-4 mins.
  6. Now, add cooked rice, half a cup at a time, to make sure there is enough gravy to cover the rice, and mixing it well with the gravy. The resultant rice should not be like a gravy not should be very dry.
  7. Close the pan with a lid for 5-10 mins just to mix the flavor well.
  8. Garnish with Coriander leaves and serve hot with curd or tomato reduction.
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Banana Chia Seeds Pudding

Banana- Chia seeds pudding. An easy, make ahead, go-to #breakfast, which does not compromise with your health either.

It follows a very simple recipe, and guess what’s more! You can prepare it in the same ‘dabba’ you want to carry it in.

Banana Chia Seeds Pudding

Banana Chia Seeds Pudding

I took inspiration from here.

Ingredient:
1/2 cup milk
1/2 cup chia-seeds (Takhmaria/ Subja)
1 tbsp honey
a handful of almonds, chopped
1 Banana, Sliced.

Recipe:
1. Mix milk, honey and chia seeds into a mixing bowl until the mixture gets little thick.
2. Pour the mixture into the ‘dabba’, in which you will carry it with you and store it in the fridge, overnight.
3. The next day, fluff the mixture a little, add almonds and banana and give a little fold with very light hand.
4. top it up with banana slice and your yummy, go-to breakfast is ready.

Biranj (Sweet Rice)

Biranj is a traditional dish, made specially on New Year’s Day, of Bhramkshatriyas or as they call us – Khakkhas. This is a rice preparation and a sweet dish, served on New Year’s Day. It is a Simple and yet yummy recipe

Ingredients:
1 cup basmati rice
1/2 cup Chana dal
1 cup Ghee
1/2 cup sugar
1 stick cinnamon
2-3 cloves
Salt as per taste
2-3 strings Saffron
Dry fruits for garnish
Water as required

Biranj
Method:
Rinse Dal n Rice well and soak them for half hour.

In a handi, heat 1 cup ghee, add clove and cinnamon stick. Add Dal and Rice n saute them well.

Add enough water to cook rice and dal well (Approx. 2-3 cups), salt and saffron strings.

Once they are cooked, layer half cup of sugar.

Once sugar starts to dissolve, garnish with Dryfruit n serve hot.

Recipe : Rose Coconut Empanadas with Star Anise Glaze

I made this recipe on holi because making Gujia is too main stream!

Ingredients

For Crust:

2 cup maida

1cup butter (chilled and cubed)

1 tsp baking powder

1/2 tsp vanila extract

For Stuffing:

300gm khoya

2 tbsp desiccated coconut

2 tbsp rose syrup

For Glaze:

2 cups sugar

3 Star Anise

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Method:

For Crust:

Add baking powder n butter to maida and slowly mix woth your hand.

Add vanilla extract and form a dough.

Cover the dough with cling wrap or muslin cloth and keep in the fridge for an hour.

For Stuffing:

In a bowl, add grated khoya, Coconut and Rose syrup.

Mix them properly and keep it aside.

Further process:

Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness.

Cut circles of dough about 5-6 inches in diameter.

Wet the edge of a dough circle slightly, all around the perimeter.

Place 1 scant tablespoon of filling in the middle of the dough.

Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them.

Fold and crimp the flattened edge over itself decoratively.

Bake empanadas until puffed and golden brown, about 20 minutes.

For glaze:

On a medium high flame, in a thick bottom pan, add sugar and star anise and keep them whisking until it becomes caramel. Gently pour the caramel sauce over Empanadas.

Serve them hot or cold.

Shakkarkand ke Kofte (Sweet Potato Dumplings with Gravy) : Recipe

A local facebook group has introduced a contest for the month of December, where they give four ingredients every week and we have to create a recipe using atleast three of them. This week’s ingredients were Sweet Potatoes, Mint, Cream and Walnut. So I created three recipes using these ingredients : A soup, an appetizer and a main course. So sharing the main course here. Rest of the recipes will be followed soon.

Ingredients:

For Kofta:

  1. 3 medium size sweet potatoes scrubbed, peeled and boiled
  2. 1 tbsp corn flour
  3. 15-20 mint leaves, chopped
  4. 1 tsp green chili paste
  5. Walnut, chopped, as required
  6. Salt per taste

For Gravy:

  1. ½ cup onion paste
  2. 1 cup tomato puree
  3. ¼ cup cashew paste
  4. ¾ tsp red chili powder
  5. 1 inch ginger and 4-5 garlic clovestd – made in to a fine paste
  6. ¼ tsp garam masala
  7. 2 cups water
  8. 1 tsp kasuri methi
  9. Salt to taste
  10. Oil for shallow or deep frying the koftas

For garnish:

  1. 1 or 2 tbsp cream
  2. Few chopped coriander leaves

Shakkarkand ke kofte

Method:

  1. Mix all the ingredients mentioned under kofta ingredient list except walnut in a bowl.
  2. Mix really well and then take a medium sized ball from the mixture and flatten it, place chopped walnut in the center. Bring the edges toward the center and seal the dry fruits mixture completely with the outer covering.
  3. Make all koftas this way and fry the koftas in medium hot oil till golden.
  4. Keep aside.
  5. Remove extra oil from the same pan and keep about 1 or 1.5 tbsp oil.
  6. First add the onion paste and brown it, now add the ginger-garlic paste and fry for some seconds till the raw aroma of the paste goes away. Add the tomato puree and saute for 2-3 minutes. Add the turmeric powder, red chili powder, garam masala powder and cashew paste. Stir and saute till the oil starts to leave the sides of the masala paste. Add water and stir.
  7. Simmer till the gravy begins to thicken.
  8. Towards the end add crushed kasuri methi leaves and salt. Simmer for 1-2 minutes more.
  9. Add the koftas in the curry if serving immediately or you can also add the curry first in the serving plate or bowl and then place the koftas.
  10. Garnish the malai kofta with some cream and coriander leaves.
  11. Serve malai kofta hot with rotis, naan, steamed basmati rice or jeera rice.

Red Velvet Cake – Recipe

As I told you in my last post, due to my brand new stand mixer these days I’m total Ga-Ga on desserts. Since the day I first tasted it, I wanted to make a red velvet cake. I found so many recipes for the same, but all of them were made with red food color, which  I didn’t wanted to use. Few days back I got the solution and that was using beetroot paste to make it red. Ok, that was acceptable solution, now came the next obstacle, the cake must be egg less. Finally I came across a recipe by Aparna of My Diverse Kitchen. It was both egg less and with beetroot paste. So, yesterday I finally made my very first Red Velvet Cake, with Cream Cheese Frosting. It was the first cake that I ever made with frosting. So here how I made it….

Ingredients:

1 1/4 cup All Purpose Flour (Maida)

1 1/4 cup Granulated Sugar

1 1/4 tbsp Cocoa Powder (or Drinking Chocolate)

1 1/2 tsp Baking Powder

1/4 tsp salt

1 Cup of Beet Puree (Peel and Boil two medium sized beetroot, Puree the boiled beets along with 4-5 tbsp water)

1/3 cup Oil (I used regular peanut oil)

Juice of 1 lemon

 

For Frosting

400 gms (1 packet) of Philadelphia cream cheese (At room temperature)

500 gms Heavy Cream (At room temperature)

1 cup Icing sugar

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Method:

  • Preheat the oven at 180 C.  and grease a 9″, spring bottom cake tin.
  • Mix together the flour, sugar, cocoa, baking powder and salt in a bowl till well mixed. Keep aside.
  • Put the pureed beets, oil and  lemon juice into another bowl and lightly whisk together till mixed well.
  • Pour this into the bowl with the dry ingredients and mix just enough to combine.
  • Once the batter is ready, pour it into the tin and bake it at 180C for 20-25 minutes, or till it passes the skewer test.
  • Let the cake cool down completely, meanwhile let’s make the frosting.
  • For frosting, chill the bowl and the whippers in refrigerator for some 20 mins.
  • Add Cream cheese, Heavy Cream and Icing Sugar in to the chilled bowl and whip on slow speed till it forms heavy peaks.
  • If cake is cooled down properly, cut it into two, horizontally.
  • Apply half of the frosting on the bottom half and cover it with the upper half.
  • Put the rest of the frosting on the top of the upper half and cover the entire cake with the frosting.
  • Put the cake into refrigerator for half an hour.
  • Serve chilled.

Mango Mousse

Few days back I’ve bought a new electric stand mixer. So these days I’m on dessert spree. Obviously, mango being in season,Mango Mousse is my one of the priorities. It’s a simple and yet yummy recipe.

So, let’s start with the ingredients:

Ingredients:

400 gms. cream
1/2 cup powdered sugar
2 Ripe Mangoes (Preferably Alphonso)

Mango Mousse

 

Method:

  • Place the mixing ball and whippers in refrigerator for some 20 mins.
  • Peel mangoes and blend 1 1/2 of them into puree, keep 1/2 mango, chopped for the garnish.
  • Now add the cream and powdered sugar in the bowl.
  • Whip till soft peaks form. Taste and adjust the sugar if required.
  • Once it tastes perfect, whip again till it forms heavy peaks.
  • Add the mango puree and mix with very soft hand, using spatula.
  • transfer the mousse into the dessert bowl and let it chill for an hour or so.
  • while serving, garnish with chopped mangoes and serve.