Friday, June 24, 2011

Khus Khus Puliyogare - Semi home made

This is one of my favorites!! I have still not learnt to make puliyogare mix from scratch. Of lately, you get such good pre-made powders; you actually don’t need to put in that effort J

  • Whole Wheat Khus Khus – 3 cups cooked (follow directions on the package)
  • Olive oil – 2 table spoons
  • Mustard seeds – 1 table spoon
  • Curry leaves – 10-12 leaves
  • Peanuts – about a handful
  • Puliyogare mix powder – 3 table spoons (I used the Iyengar brand pre-made powder)
To a pan on medium heat, add the Olive oil.  Let it heat and then add mustard seeds.  Once this starts spluttering, add the curry leaves and Peanuts.  Turn off the heat and add the Puliyogare mix and Khus Khus to this.  Mix well.  Khus Khus Puliyogare is ready to eat!!  It tastes very good with some yogurt or chips.

Monday, June 20, 2011

Fragrant, Quick and Easy Chicken Biryani

A very happy belated father’s day to all!! 
It has been very busy couple of weeks. Learning new things and getting adjusted to my new job, out of town for training, etc.  Right now my life feels so unsettled. My husband is on his sabbatical but, studying for his PhD.  He has been great help with dropping my daughter to her summer camp, taking care of her when I was on a week long training, doing laundry, etc.   My parents-in-law are currently visiting us which has been great help. Specially, my MIL who pretty much cooks every day,  takes care of my daughter when she comes home early, feeds my hubby :) and man….no complaints.  I feel so guilty :(

This is a very simple biryani I make which everyone love.  I start it off in a pan to saute ingredients and finish it off in the rice cooker.

  • Bay leaves – 4-5 leaves
  • Saunph  /Fennel seeds – 1 table spoon
  • Cardamon powder - 1/2 tea spoon
  • Mint leaves – about ¼ cup - chopped coarsely
  • Green chilies – 5-6 (add per taste)- slit into half
  • Black pepper- 1 table spoon -  crushed
  • Onion – 1 medium sized – chopped long and thin
  • Tomatoes – 2 medium sized - chopped fine
  • Yogurt – 1/4th cup
  • Coriander powder – 1 table spoon
  • Cumin powder – 1 tea spoon
  • Ginger paste – 1 table spoon
  • Garlic paste – 1 table spoon
  • Cinnamon powder – 1 tea spoon
  • Clove powder – 1 tea spoon
  • Olive oil – ¼ cup
  • Butter – 1 table spoon – unsalted
  • Salt – 2 table spoons (add per taste)
  • Chicken – 1 pound (I used boneless skinless chicken thighs)
  • Basmati rice – 2 cups
  • Eggs – 2 (optional)
  • Water – 3.5 cups
To a pan on medium heat, add Olive oil.  Let it heat and then add the Saunph, Bay leaves, Ginger paste, Garlic paste, Cinnamon powder and Clove powder.  Add the Onions and saute until translucent.  Add Tomatoes and saute until they get soft.  Add all other ingredients except Butter, Chicken, Rice, Water and mix well.  Now, add the Chicken and Rice and saute it for about 5 minutes till you can see a little oil separating from the pan.  Now, pour the water and mix well.  Put this mixture in the rice cooker and cook until ready.  Finish it off with the Butter.  I put a few eggs with the biryani while it is cooking.  Fragrant chicken biryani is ready to be served.  It can be served by itself or with some salad or raita.

Thursday, June 9, 2011

Crockpot - Dalia Bisibele bhath

Hi All,  I’m back  from my vacation to reality L Started my new job this week and loving it so far.

Loved the two weeks I spent in Bangalore with my mom and my daughter…weather was perfect!!  I ate like I have never seen food before and Mangoes.. :)  Can’t believe how good they taste!!   My daughter loved the Mangoes and Jackfruit but Jamoon…not so husband was disappointed :(

Bangalore is like a food Mecca..truly a melting pot…the variety, the cuisine, it’s just amazing!!
Here is a simple recipe for Dalia Bisibele bhath in a crock pot.  You can dump all the ingredients in the crock pot before you leave to work and when you return, home smells like heaven!!

·         Dalia / Broken or Cracked whole wheat – 1 cups
·         Toor dal / Split yellow gram – 2 cups
·         Frozen mixed vegetables – 2 cups
·         Salt – 1 ½ table spoons (add per taste)
·         Tamarind Paste – 1 ½ table spoons (add per taste)
·         Turmeric – 1 tea spoon
·         Cumin powder – 1 tea spoon
·         Coriander powder – 2 table spoons
·         Garam masala powder – 1 table spoon
·         Chili powder – 1 tea spoon (add per taste)
·         Olive oil – 1 table spoon
·         Mustard seeds – 1 tea spoon
·         Curry leaves – 5-8 number
·         Whole red chilies (optional) – 4-5 number
·         Water – 8 cups
In a crock pot, mix all the above ingredients except Mustard seeds, Curry leaves, Olive oil and Whole red chilies.  Turn the crock pot to low heat and cover it.  Once you get home in about 8-10 hours, season the bisibele bhath.  To a small sauce pan on medium heat,  add the Olive oil.  Let it heat.  Add the mustard seeds and let them splutter.  Add the Curry leaves and Whole green chilies.  Turn off the heat and add this to the bisibele bhath!!  Mix it well and turn off the crock pot.  It tastes great with some Boondi or Chivda.
Note:  If you need a non-spicy version, add the red chili powder at the end instead of at the beginning.