WOYP Day # 54 Shahi Aloo Gobi with Jeera Rice

I was at a Farmers Market last week and stocked  up on a bunch of fresh fruits and vegetables. This place is almost an hour's drive so I don't get to go there often. I had work in the area and made a quick detour :) What was supposed to be a quick stop turned into a 2-hour shopping spree :D I bought a bunch of colored bell peppers too, more of the red since I love how they make any dish vibrant. The beets went into making these gorgeous cutlets. We've been gorging on various fruit too ever since - Fresh figs, Plums, Raspberries, Strawberries, Grapes, luscious giant Mangoes that are super sweet, Pineapple, Watermelon (which I'm yet to cut) and all the fresh veggies. 

Made a quick and easy indulgent curry using Cauliflower, Potatoes, Peas and Red bell pepper. I say indulgent, since it is calorie rich but also laden with veggies, so i think it's alright to indulge every now and then :D 

Shahi Aloo Gobi

You will need:

1 cup Cauliflower, cut into florets
1/2 cup Potato, cubed
1/2 cup Red bell pepper, cubed
1/2 cup Green peas, fresh or frozen
1/2 cup Onion, cubed
2 tbsp Butter
1/2 tsp Cumin seeds
2 tsp Ginger Garlic paste
1/4 tsp Turmeric
1 cup Tomato Puree
1 tbsp Coriander powder
2 tsp Cumin powder
1 tsp Kashmiri Red chili powder
1 tsp Kasuthi methi
3 tbsp Cashewnut paste
2 tbsp Heavy whipping cream
Salt to taste

Boil the potatoes, cauliflower and peas until cooked but not mushy. Drain and set aside.

Heat butter in a pan. Add the cumin seeds. Add the onions and sauté until soft. Add the ginger garlic paste and turmeric. Cook until fragrant. Add Now add the tomato purée, turmeric, coriander powder, cumin powder, Kashmiri red chili powder and salt to taste. Combine and cook for 5-6 minutes. Add 1/2 cup water, the boiled veggies, red bell pepper and kasuthi methi. Combine, cover and simmer for another 4 minutes. Stir in the cashew paste and the cream. Cook for a minute and turn off heat. This will thicken the gravy and make it creamy and delicious! 

Shahi Aloo Gobi goes well with Jeera Rice or Chapatis/Rotis.

Jeera Rice:

Traditionally Jeera rice is long grained rice cooked with cumin seeds and little salt. I make it with onions, green chilies and ginger garlic paste to elevate the flavors. 

You will need:

1 cup Basmati rice
1.5 cups Water
2 tbsp oil
1 tsp Cumin seeds
3 Green Chillies, slit
1/2 Onion thinly sliced
2 tsp Ginger Garlic Paste

Wash the basmati rice until the water runs clear. Soak in water for 30 minutes.

Heat oil in a pressure cooker. Add the cumin seeds. Saute for few seconds and then add the green chillies and ginger garlic paste. Add the sliced onions and cook until soft. Drain the soaked rice and add it with the measured quantity of water. Season with salt to taste. Stir and raise the heat to high. Close the cooker lid and allow the steam to rise. Place weight on the cooker lid and lower heat to low. Cook for 10 minutes and turn off heat. Rest for 5-6 minutes before opening the lid. Stir rice gently to combine and then serve. This method of cooking ensures perfectly cooked fluffy rice.

WOYP day # 45 Spiced Cabbage Rice

Green Cabbage is a low-calorie vegetable rich in Vitamins K and C. Cabbage improves digestion and combats inflammation. This Cabbage Rice highlights this nutrient rich vegetable. If cooked the right way, cabbage is tasty and palatable :) 

Spiced Cabbage Rice:
You will need:
1 cup Basmati (or any long grain rice)
1.5 cups Water 

3 tbsp Oil
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
4 Green chilies, slit lengthwise
2 tsp Ginger Garlic paste
1 onion thinly sliced
1 large tomato, chopped
2 cups shredded Cabbage
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Kashmiri red chili powder
1 tsp Garam masala
Salt to taste
1 tbsp chopped cilantro

Wash the basmati rice until the water runs clear, soak in water for 20 minutes. Drain water and add 1 1/2 cups water. Pressure cook until done. Allow to cool. 

Heat oil in a large pan. Add the mustard seeds & cumin seeds. Add the green chilies and sliced onions. Sauté until soft. Now add the Ginger Garlic paste and sauté until fragrant. Add the tomatoes, turmeric, coriander powder and Kashmiri chili powder. Combine well and cook until tomatoes are soft and the raw smell of the spices is gone. 

Stir in the shredded cabbage and cook for 4-5 minutes until cooked through. Season with salt to taste. Add the cooked, cooled rice. Combine well. Lastly add the Garam masala. Stir well to combine. Cook for a minute more and turn off heat. Add chopped cilantro. Serve with Cucumber Carrot Raita

Cucumber Carrot Raita: 

You will need:

1 English Cucumber, peeled and finely chopped
1/2 cup grated Carrot
1/4 cup Onion, chopped
Salt to taste
1 cup Yoghurt, lightly beaten
1 tsp Raita Masala (Everest brand)

Combine the above ingredients in a bowl. Chill until ready to use. I very recently discovered Raita Masala, thanks to a friend! This masala completely elevates the taste of any Raita and has become a standard staple in my pantry.

WOYP Day #36 Kuska with Mirchi ka salan

Kuska is a mildly seasoned Biryani rice with no vegetables often served with rich, spicy gravies or curries. The mildness goes well in contrast with the heavily seasoned side dish. I’ve seen so many versions of this rice in the past few weeks that I decided I had to try my hand at it :D So here is my version of the Kuska. We had ours with a spicy Mirchi ka Salan. 

Kuska:
You will need:

2 cups Basmati rice (or any long grain rice)
3 cups Water
2 tbsp Oil
2 tbsp Butter
1 onion thinly sliced
2 tomatoes chopped
1 tsp Cumin seeds
1 tsp Fennel seeds
1/4 cup Yoghurt, lightly beaten
Salt to taste

To grind to a paste:
8-10 mint leaves
1/4 cup cilantro leaves
3 green chillies
4 cloves
1” pc cardamom
6 pods Garlic
1” pc Ginger
2 tbsp chopped onions

Wash the Basmati rice couple of times and then soak in cold water for 20 minutes. Make a smooth paste of the ingredients listed under “To grind”.

Heat oil and butter in a pressure cooker. Add the cumin seeds and fennel seeds. When they begin to splutter add the sliced onions and sauté until light brown. Add the prepared paste and cook for 2-3 minutes until fragrant. Add the chopped tomatoes, salt to taste. Once the tomatoes are soft, stir in the beaten yogurt. Drain the rice and add to the cooker, stir and then add measured quantity of water. Stir to combine. Close cooker lid and turn heat to high, allow steam to rise. Place weight on lid and lower heat to low. Cook for 9 minutes and then turn off heat.

Allow to cool for 10-15 minutes before removing the cooker lid. This allows the rice to absorb all the water and become fluffy. Combine well before serving.

Kuska can be served with a side of boiled eggs too.

Mirchi ka Salan click here

You can use Jalapenos  or Serrano peppers which are spicier than Jalapenos. I also added large chunks of Green bell pepper. If you don't want to add any chilies you can make plain Salan too which goes with any Biryani or flavored rice.

WoYP Day #28 - Potato Bell Pepper Rice

There are days when we aren’t in the mood for elaborate food, and make do with a simple one pot meal. I often have leftover rice and this was a perfect way to use it and in the process get our daily dose of veggies. The boys were initially hesitant to try it since they felt it might be spicy, and then came in the food creativity. Shaped like a fish, it soon became a contest to see who gobbles the “fish” first :D Sometimes I have to think on my feet to make meal time fun! :)

You will need:

2 cups Cooked white rice
1/2 cup green Bell pepper, chopped
1/2 cup Onion, thinly sliced
1 medium potato, cubed and boiled
1 tomatoes chopped
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fennel seeds
3 green chilies
2 tsp Ginger Garlic paste
1/4 tsp Turmeric
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1 tsp Lemon juice
Salt to taste

Heat oil in a pan. Add the mustard seeds, cumin seeds and fennel seeds. Sauté for a few seconds. Add the ginger garlic paste and sauté until fragrant. Add the green chillies, onions and bell peppers. Cook until the bell peppers are soft and the onions are done. Add the chopped tomatoes, turmeric, coriander and cumin powders. Combine and cook for 3-4 minutes. Add the boiled potatoes, stir and then add the cooked rice. Season with salt and combine well. Add the garam masala and lemon juice. Adjust seasoning if needed. 

Serve hot with a Cucumber raita.

What's on Your Plate? Day #7 Spinach Mint Rice

 Yay it's Friday!! With everyone at home it has been a long exhausting week. Wanted to keep things simple and made a quick and easy rice dish.Packed with the goodness of spinach and veggies, this makes for a nutritious meal.

Spinach Mint Rice 

 
You will need:

3 cups cooked Basmati rice, cooled
1.5 cups assorted cut veggies - Cauliflower, carrots, Peas & Corn
2 cups packed Spinach leaves, washed
4 Green chilies
1/4 cup Mint leaves
1/2 cup fresh Cilantro
1 tbsp Ginger Garlic paste 

3 tbsp Oil
1 onion, thinly sliced
1/2 tsp Cumin seeds
1/4 tsp Turmeric
2 tsp Coriander powder
1 tsp Red chili powder (adjust to taste)
1/2 tsp Garam masala
Salt to taste
1-2 tsp Lemon juice 

Blanch spinach in hot water for 2 minutes, drain and run under cold water. Purée spinach with green chilies, mint leaves & coriander leaves. Set aside.

Boil veggies in water until done, drain and reserve.

Heat oil in a pan. Add cumin seeds and when it begins to splutter add sliced onions and sauté until done. Add ginger garlic paste and cook for 30 seconds until fragrant. Add Turmeric, Coriander powder &  Red chili powder. Cook for a min and then add prepared spinach mint paste. Cook for 3 minutes and then add the cooked veggies & corn. Combine well and then add the cooked rice. Season with salt to taste and mix well. Add Garam masala & lemon juice. Give one final stir and turn off heat. 

Have a wonderful weekend! :)

Purple Cabbage Rice

Purple Cabbage and purple potatoes, they fascinate me a lot…purple being my favorite color. These are something you don’t see often in India, so the first time I came across them I was quite taken aback. I was skeptical too about even trying them until a friend assured me they tasted the same though they looked different. So this time around instead of buying the good ol’ white cabbage I picked the purple one. 

I usually make Cabbage Stir Fry, but this time made Cabbage Rice. You can make this rice using White Cabbage too, the taste remains the same. But there is something about the flecks of purple running through this green aromatic rice which is not only a visual treat but one for the taste buds too. 

You will need:

2 cups shredded Purple Cabbage

2 tbsp Oil

½ tsp Mustard seeds

½ tsp Urad Dal

½ tsp Chana Dal

Few curry leaves

1 onion, sliced

To grind into a paste:

3 cloves

½” piece Cinnamon

6 Green chillies

2 cloves Garlic

1” piece Ginger

A Handful cilantro

1 Cup Basmati Rice, washed and cooked in 1.5 cups water

Heat the oil in a deep pan. Add the mustard seeds and when it begins to splutter, add the urad and chana dals. Add the curry leaves and onions, sauté until done. Add the shredded cabbage and cook for 5-6 minutes until soft. Now add the prepared paste and sauté for a minute until fragrant. Season with salt and add the cooked rice. Combine well and serve hot with a cucumber raitha. 

You can increase the number of green chillies if you like your rice to be spicier.

Toasted Cumin & Coconut Rice

Warm days are finally here and the sun is more than welcome after the cold,long winter.

Cumin seeds are a commonly used Indian spice, with an aromatic distinct taste. When toasted, the flavor is enhanced and adds a lot more punch to a dish. This is a simple rice dish flavored with only four ingredients but with a whole lot to tingle your taste buds.

You will need:

1 tbsp Cumin seeds
Dry red chillies 8-10
4 tbsp Peanuts, roughly chopped
1/2 cup dry coconut, finely grated

3 tbsp Oil
1 tsp Mustard seeds ½ tsp Urad Dal
½ tsp Chana Dal
Few curry leaves

1 large green bell pepper, cut into 1- inch strips 2 tsp Lemon juice
2 cups cooked Rice, cooled Salt to taste

Toast the cumin seeds, dry red chillies and peanuts in a skillet until fragrant. Remove from heat and cool slightly. Grind to a fine powder, add coconut and pulse a few times until combined. Heat oil in a pan. Add the mustard seeds and when it begins to splutter add the urad and chana dals, sauté for a few seconds and then add the curry leaves and bell pepper strips. Cook on medium heat until the bell pepper is done.

Now add the prepared coconut and spice blend. Combine well and sauté for 2-3 minutes until fragrant and the raw smell of coconut disappears. Now add the cooked rice, salt and lemon juice. Combine well, cook for a minute until the rice is heated through. Turn off heat, cover and allow to sit for 5 minutes before serving.

The toasted cumin adds great flavor and aroma to this dish. Don't use cumin powder, does no justice to the dish.If you don’t have bell peppers, you can eggplants instead.

Creamy Egg Curry

It's hard to believe we are already a month and a half into the new year. I've been busy baking cakes and not had much time to cook anything new. Last evening, I was looking through my recipes and found this creamy egg curry, a recipe mom had given me eons (read two years) ago and it was lost in the pages of my ever growing recipe diary. I had even written down mom's note saying how good it tasted...I had to test it too.

No disappointments here, the curry came together quickly and to go with it I made a Peas Pulao which is light on seasonings. It was a perfect pair with the creamy and flavor packed Egg curry.

Creamy Egg Curry:
You will need:

4 Eggs, hard boiled and shelled
1 tbsp Oil
1 onion, chopped
6 curry leaves, finely chopped
1/2 tbsp Ginger Garlic paste
3 Tomatoes, chopped
2 tsp Red chilli powder
1/4 tsp Turmeric

2 tsp Oil
1/2 tsp Cumin seeds
1/4 cup Milk
1 tbsp Heavy cream
1/2 tsp Sugar
Salt to taste
2 tbsp chopped cilantro

Note: Of late I've been using the Everest Tikhalal Chilli powder. It packs in a lot of heat as well as color, which I love. This can be easily bought at your Asian/Indian grocers.

Heat oil in a pan. Add the onions and curry leaves. Saute till onions are translucent. Add the ginger garlic paste and saute until fragrant. Add the chopped tomatoes, turmeric and red chilli powder. Cook until tomatoes are soft and done. Remove from heat and cool slightly. Blend into a smooth paste using little water.


Heat 2 tsp Oil in the same pan. Add cumin seeds and when it begins to splutter, add the prepared paste, sugar and salt to taste. Saute until the paste thickens, then add a cup of water, milk and heavy cream. Bring to a boil on medium heat. Reduce heat and simmer for 5 minutes, stirring occasionally. Slice boiled eggs in half and place in gravy. Top with chopped cilantro.

Peas Pulao:



You will need:

1 cup Basmati Rice
1.5 cups Water
2 tbsp Oil
3 Cloves
2 pods of whole Cardamom
2 dry Bay leaves
1-inch pc Cinnamon
1 large Onion, thinly sliced
4 Green chillies, slit lengthwise
1 tbsp Ginger Garlic paste
3/4 cup Frozen Peas
1/2 tsp Lemon juice
Salt to taste

Heat oil in a pressure cooker. Add the cloves, cardamom, bay leaves and cinnamon; saute for a few seconds. Add the sliced onions and green chillies. Cook until onions are done, then add the ginger garlic paste and saute until fragrant. Add the frozen peas, water and salt. Cover with lid and turn heat to high. When the steam begins to rise, turn down heat, and carefully remove lid.


Add the washed, drained rice. Stir and add the lemon juice. Replace lid and turn heat to high. When steam begins to rise again, place weight and turn down heat to low. Cook for 7-8 minutes and turn off heat. Mix well before serving.

Bread Pulao

It’s been over a month since I posted here, and I thank all of you who still stopped by and checked for updates. We’ve been busy entertaining family and travelling too.

Recently I tried a new recipe for pulao. The cooking method is different from conventional pulaos and so are the ingredients, which set this pulao apart. Like a lot of dishes concocted in mom’s, grandma’s or athamma’s (MIL) kitchen, which don’t have a fancy name…Bread Pulao is one of them.


You will need:

1 cup Basmati Rice, washed
2 cups Water

¼ cup Oil
1 Onion thinly sliced
2 cups chopped mixed vegetables (potatoes, peas, carrots)
6 cloves Garlic
10-12 Green chillies, chopped
½ cup fresh grated Coconut
2 tsp Poppy seeds
½ cup packed Mint leaves
A handful cilantro
Salt to taste
3 slices bread


Cook the basmati rice in water and set aside. Boil the veggies, drain and reserve. Toast the bread in a toaster and then apply little ghee on both sides. Cut into small cubes.


Grind the garlic, green chillies, coconut, poppy seeds, mint leaves and cilantro into a paste using little water. Heat the oil in a pan. Add the onions and sauté for a few minutes until soft and translucent. Add the ground paste and sauté for a few minutes, till fragrant. Now add the boiled veggies and salt to taste. Add the prepared rice and combine well. Add more salt as needed. Lastly stir in the bread cubes. Serve hot with a cucumber raita.

Dill & Mint Pulao

I had my hands full this past weekend working on a Dragon Theme cake for a friend's dear daughter for her 4th birthday. The little girl was super excited that her aunty had baked her a cake. We went to her party too on Saturday and stayed on till late evening. It was a lazy Sunday and I wanted to be in and out of the kitchen as quickly as possible. One pot meals always come to the rescue at such times, and somehow feel like less hard work..well this one really is though.

I had both fresh Dill and Mint on hand so I made Dill & Mint Pulao. Both these herbs compliment each other flavorwise.



You will need:

1 cup Basmati rice, washed and soaked in water for 10 mins
1 ½ cups Water
3 tbsp Oil
3 Cloves
2 Cardamom pods
1” pc Cinnamon stick
2 Bay leaves
1 Onion thinly sliced
¼ cup Frozen Peas
½ cup chopped fresh Dill
½ cup chopped fresh Mint
1 Tomato chopped
1 tsp fresh Lemon juice
Grind to a paste:
4 Green chillies
2 cloves Garlic
1” pc Ginger
2 tbsp Chopped Cilantro

Heat the oil in a pressure cooker. Add the cloves, cinnamon, bay leaves and cardamom pods. Saute for a few seconds, meanwhile prepare the paste. Add the sliced onions and sauté till done. Now add the prepared paste and sauté till fragrant, about a minute. Now add the frozen peas, chopped tomato, dill and mint. Cook for a few minutes till the tomatoes are soft and the herbs are aromatic.


Add water and close cooker lid, and wait for pressure to rise. Once it does, open lid, add drained basmati rice, salt and lemon juice. Stir and close lid, turn heat to high. When the steam rises again, place weight on lid, lower heat and cook for 8 minutes. Turn off heat and let cool slightly before opening the cooker.


Serve with a cool cucumber raita.

Methi(Fenugreek) Pulao with Cucumber Raitha

We had friends over for dinner last night and as always I was stumped deciding the menu! A quick call to my mom and I was all set :D. She gave me two recipes one for a curry and one for a pulao. I made both and they came out great. The recipe below is for Methi Pulao, a fragrant rice dish made with fresh and dried fenugreek leaves and simple ingredients from your pantry.

Methi(Fenugreek leaves) Pulao:

You will need:

1 Cup Basmati Rice

1 ½ cups Methi (fenugreek) leaves

2 tsp Ginger Garlic paste

2 Onions, thinly sliced

3 Tomatoes cubed

½ cup fresh/frozen peas

2 tbsp Corriander powder

1 tbsp Cumin powder

2 tsp Red chilli powder

2 tsp Kasuri Methi (Dried Fenugreek),crushed

Salt to taste

2 tsp Lemon juice

¼ Cup Oil

1 ½ cups Water

Heat oil in a pressure cooker. Add the thinly sliced onions and sauté till transparent and soft. Add the ginger garlic paste and sauté for a minute. Now add the washed methi leaves and sauté for 3-4 minutes, till the methi leaves are fragrant. Once the methi leaves are done, add the tomatoes, and cook till soft.Add the coriander, cumin and chilli powders, fry for a minute. Add the water and close the cooker lid. Increase heat to high and when the steam begins to rise, lower heat and open lid slowly. Add the washed Basmati rice. Stir in lemon juice, kasuri methi and salt to taste. Close with lid and turn heat to high. When the steam begins to rise, place weight on the lid and lower heat. Cook for 10 minutes and then turn off heat. Mix well before serving hot with a cucumber raitha.

Cucumber Raitha:

½ Cup Plain Yoghurt, beaten

½ cup Water

1 Cucumber, chopped

½ onion, chopped

4 Green chillies, chopped

Salt to taste

Mix all of the above ingredients and let sit for 15-20 minutes before serving. This helps the flavours to come together.

My guests enjoyed this well and I'm surely making it again!

Fried Rice

At some point each of us would have made "fried rice"' at home in an attempt to put left over cooked rice to use. It could be the Chinese version, or the more popular Indo-Chinese version.....well this one is just my version and would simply like to call it Fried Rice, no strings attached.

You will need:

1 Cup Jasmine rice or alternately any long grained rice
2 Cups Water
½ cup Carrots, cut into 1” strips
½ cup Frozen Peas
1 small onion, sliced
2 cloves Garlic, grated
½” pc Ginger, peeled and grated
2 Eggs
1 tsp Dark Soy sauce (low-sodium)
2 tsp Hot Sauce (Sriracha)
Salt to taste
2 tbsp Oil

Wash rice and cook in 2 cups water till done. Fluff rice with a fork when done and let cool completely. This can be made ahead of time so its ready to use when required.

Heat 1 tsp Oil in a non-stick pan. Beat the eggs lightly with a fork. Season with salt. Pour into hot pan and scramble eggs with the help of a wooden or silicon spatula. When done, transfer to a bowl.

Heat the remaining oil in the same pan. Add the sliced onions, grated ginger and garlic, carrots and the frozen peas. Saute on medium heat till onions and carrots are softened, about 5-7 minutes.

Stir in the soy sauce and hot sauce. Add the fluffed cooked rice and stir to coat the rice with the sauces. Stir in the scrambled egg and season with salt as required. Cook for 2-3 minutes till the rice is heated through. Serve.

Note: Not an Eggetarian, simply leave the eggs out!

Dal Maakhani and Jeera Rice

Dal Maakhani and Jeera Rice are the ultimate pair of dishes when it comes to good eating. The creamy lentil curry paired with the mildly flavoured fragrant rice, its a match made in Food Heaven :-D


I had been meaning to make Dal Maakhani at home for a long time, but never got down to doing it because I would always forget to buy the Black Dal at the Indian store. A couple of weeks ago, while chatting with my cousin, Dal Maakhani found its way into the conversation, and I was soon reading up on Sanjeev Kapoor's recipe for the dish. I could have got the recipe of his website but I guess that would have never happened without a nudge from external forces...hehe! Thanks to my cousin :)

Dal Maakhani


You will need:

1 cup Black dal (Whole Urad Dal)
2 tbsp Rajma (Red kidney beans)
1 large Onion, chopped
1 large Tomato, chopped
1" pc Ginger finely chopped
4 Cloves of Garlic, chopped
1/4 tsp Garam Masala powder
1 tsp Chilli powder
2 Green Chillies, slit
3 tbsp Butter
2 tsp Oil
Salt to taste

Soak both dals over night. Pressure cook the dals with salt and little chilly powder for three whistles and cook on low heat for 40 minutes.

Heat oil and butter in a thick bottomed vessel. On medium high heat add cumin seeds, when they splutter add ginger, garlic and green chillies.After a minute add onions and saute till done. Now add the chopped tomato, chilly powder, garam masala and salt. Also add the cooked dals. Bring to a boil and continue to simmer on low heat. The longer it cooks, the better the taste and creamier the curry.

Jeera Rice

You will need:

1 Cup Basmati Rice
1 1/2 cups Water
2 tsp Cumin seeds
1 Onion thinly sliced
1 tsp Ginger Garlic Paste
2 Cardamoms
3 Cloves
1/2 " pc of Cinnamon
1 Bay Leaf
2 tbsp Oil

Wash Basmati Rice thoroughly and soak in cold water for 15 minutes.

Heat oil in a pressure cooker. Add the cardamom, cinnamon stick, cloves, bay leaf and cumin seeds. When the seeds begin to splutter add the ginger garlic paste and saute for a minute. Add the sliced onions and fry till soft. Add the water and close lid, turn heat to high. When the steam begins to rise, lower heat and open lid. Drain the soaked rice, add it to the cooker, season with salt and stir to combine. Close lid, turn heat to high and let steam rise again. Place weight and cook for 6 minutes on low heat. Mix well before serving.


Update:

I am sending the Dal Maakhani over to Srivalli's Curry Mela at Cooking 4 All Seasons.

Saffron Rice with Bengali Egg Curry

I have been looking forward to the Bengal version of RCI ever since I had lipsmacking Bengali food at a friend’s place. Her mom was here for a month, and she had made around fifteen dishes excluding three varieties of sweets. Phew, just the spread had hubby and me drooling:-D. I kept telling my friend and her mom that they should have invited us for dinner 3 nights in a row then, we could have done justice to all these dishes! I had enjoyed one curry in particular that night, the Bengali Egg curry. When RCI was announced, it was a very good excuse for me to try that curry at home.

Bengali Egg Curry

You will need:

1 red onion chopped

1 Tomato chopped

1” cinnamon stick

2 Cardamoms, cracked, skins discarded

2 Cloves

1” fresh Ginger grated

2 Cloves Garlic grated

4 hard boiled eggs, shelled

1 large potato cut into big chunks

1 tsp Red chilli powder

½ tsp Turmeric powder

Salt to taste

4 tbsp Oil

Heat a tbsp of oil in a pan on medium heat. Add the cardamom, cloves and cinnamon. Saute for a few seconds and then add the ginger and garlic. Saute till fragrant and then add the chopped onions. Saute for 3-4 minutes till they are soft. Add half of the chopped tomatoes. Let tomatoes soften. Cool this mixture and then grind to a smooth paste with water as required.

Heat remaining oil in another pan. Add the boiled eggs and fry till outer layer is golden brown. Remove and drain on paper towels. Now add the potato chunks and fry till cooked through. Cook on medium heat and flip pieces as they crisp up and turn brown. Remove and drain excess oil.

Reheat the oil in the same pan. Add the turmeric and red chilli powder. Let sizzle for a few seconds. Now add the ground paste and ½ cup Water. Saute on low heat for 7-8 minutes till gravy is thick and has changed colour to reddish brown. Once the gravy is done, oil will float on top. Now add the fried eggs and potatoes, remaining chopped tomatoes. Season with salt and stir well. Bring to a boil and remove from heat. Serve with Saffron rice.

Saffron Rice

You will need:

2 cups Basmati Rice

1/3 cup Milk

½ tsp Saffron strands

½ tsp Salt

3 ¼ cups water

3 Cardamoms

2 Cloves

Wash the rice well and place in a medium saucepan with water. Toss in the whole spices (cardamom, cloves) along with salt. Bring to boil, then simmer covered for 10 minutes

Meanwhile, warm up milk and saffron in a small cup in the microwave (2 minutes).

Check if rice is cooked (without being too soft/sticky). Drain excess water and pour saffron and milk mixture on top. Lightly fork together over medium heat. Cook covered for 7 minutes.Remove from heat and let stand for 5 minutes before serving.

These are my entries to RCI:Bengal hosted by Sandeepa of Bong Mom's Cookbook.

Coming next: Cham-Chams :)