Bombay biryani

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Fun kits to bake with children for the holidays.

Camelina oil a healthy oil with lots of benefits.

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1 1/2 cups basmati rice soak for 1/2 hour

1 tbsp salt

water 1" above the rice level

Cook the rice separate with 1 tbsp salt in water about 1" above the rice level. Cook until more than half cooked, remove from heat and drain the water if there is any.

2 tbsp ghee or oil

2 cups meat cut into cubes

1 cup onion

1 cup tomatoes

1 cup potatoes cut into cubes

1 tbsp ginger grated or paste

1/2 tbsp garlic paste

1/2 cup yogurt whipped

2 tbsp biryani mix *

1 1/2 cups water *

Heat ghee or oil and fry the onions till golden. Then add the tomatoes and fry till it softens. Add meat, ginger, garlic, potatoes, yogurt and biryani mix. Fry for about 10 minutes then add 1 1/2 cups water and cook on low heat till meat is tender.

* If making chicken reduce the amount of water to 1 cup and cook covered. Increase the heat and make the gravy thick.

Spread the cooked meat and curry in a pot then layer the rice, make two layers. Cover the pot tight and cook on low heat till rice is fully cooked. Mix before serving.

This rice can be served with raita yogurt salad.

* Recipe adapted from Shan Bombay biryani packet. It is sometimes convenient to use these types of spice mixtures that has lots of flavour.

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Sweet mango chutney, giveaway and event

1 unripe mango 1 1/2 cups minced in a food processor

1/2 cup to 3/4 cup sugar

1/2 tbsp garlic

1/2 tbsp ginger

1/4 tsp chillie powder

1 tbsp vinegar

Mix the minced mango with sugar and leave it covered with a cling film at room temperature for about 18 hours.

After marinating mix all the ingredients and cook in low medium heat till it thickens. There is no need to cover while it is cooking.

Cool and then put in air tight container or bottle. This chutney can be kept in the fridge and used as needed.

Here is a giveaway to the movies, please email if you want the passes.

There is a family friendly event in New York on the 22nd of October from 10am to 2pm at Central park by Team Continuum.

Team Continuum is a not for profit organization, found in 2003. They provide immediate, vital, non-medical assistance to cancer patients and their families. If you like to register for this "Team CAN challenge" event or donate to this cause please do.

Disclosure This sponsorship is brought by Team Continuum who we have partnered with for this promotion.

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String hopper sweets

This delicious sweet, Aasmi is made with leftover string hoppers.

20 string hoppers *

oil to fry

3 tbsp sugar

1/4 cup water

1/4 tsp rose essence

pinch pink food colouring

* Do the steps on this link to make plain string hoppers. Freshly made string hoppers are sold in Sri lankan take out restaurants as well.

Sun dry the string hoppers or dry in a warm oven till it is stiff. To dry it in the oven, heat it to 400F and leave the string hoppers flat in a cookie sheet and bake for 5 minutes till it is dry.

Image published on the Asia Food Guide

In a pan heat sugar and water to make a thick pourable syrup. Add rose essence and pink food colouring and stir. Leave it aside until the string hoppers are fried.

Heat oil about 1" in a pan and fry the dried string hoppers.

Fry one at a time, if the frying pan is large make sure to give some space for the string hopper to swell. Fry till it is golden in colour and crispy, turn it once to fry the other side. Don't fry it too much because it will harden a little when it cools.

Drain it onto a paper towel and pour sugar syrup over the fried string hoppers.

These sweets are known as aasmi a traditional sweet which can be stored for 2 to 3 days in an air-tight container.

To all the dear friends who haven't tasted or made string hoppers it is like a steamed homemade noodle :)

Many of you may know it as idiyappam and idiyappa.

This sweet goes to Diwali special, serve it festival potluck, only series sweets and desserts, my diwali my way, diwali festival of lights.

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Fish baked in banana leaf

400g (1 pkt) sole or any type of fish fillet

2 tbsp coconut oil or vegetable oil

1/2 cup onion

1/4 cup tomatoes

1 green chillie optional

1/2 tsp ginger grated

1 tbsp tamarind

1/2 tsp chillie flakes

1/2 tsp fennel seeds coarsely ground

1/4 tsp turmeric

1/2 tsp salt

banana leaves to wrap

Heat 1 tbsp oil sauté the onions with the spices, garlic and ginger. When it is a little soft add the tamarind liquid and tomatoes. Cook for about 2 minutes for the spices to blend.

Place the fish fillet on the banana leaf and put the sauce over it and wrap with the leaf. There is no need to wrap it tightly.

Bake for 20 to 25 minutes at 425F, the time depends on the type of fish and preference. If there is lots of liquid leave for another 5 minutes more in the oven for it to absorb. The fish doesn't need to become dry, it is better if there is some liquid left.

Any type of fish fillet can be used. If banana leaves are not available, use foil or wax paper.

This goes to MLLA #39.

I won the book Plate to Pixel by Helene Dujardin from Susan, the well seasoned cook for participating on her MLLA #37. I enjoy this monthly event very much, prior to this event I wasn't sure what legumes included :) Thank you Susan for this knowledge and for this fabulous book which is user friendly with awesome pictures and tips.

Susan, this is my first win blogging :) I very much appreciate your kind words and hoping to benefit from this book :)

This "thank you" picture goes to black and white wednesday.

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Grape leaf rolls or Dolma

about 25 grape leaves *

1 cup of boiling water to blanch

1 cup of cold water to place after blanching

* If the leaves are small then use more, if it is big then use less leaves.

For filling

1 tbsp oil

1/2 cup minced meat or burger meat *

1/4 cup rice cooked

2 tbsp onion

3 tbsp mint leaves chopped

1 green chillie chopped optional to deseed

* If using burger meat don't add too much spices or salt as it pre made with spices and salt. If vegetarian can use burgers prepared with vegetarian ingredients.

* If using minced meat season with 1/2 tsp salt, 1/4 tsp turmeric, 1/4 tsp cumin ground, 1/4 tsp pepper

I find filling with cooked ingredients is easy and convenient it doesn't take a long time to cook the filled dolmas.

Heat oil and sauté the onion, burger meat, green chillie. Remove from heat and mix the cooked rice and mint leaves.

to cook

1 1/2 cups stock water or 1 to 2 soup cubes

2 tbsp lemon juice

Let the prepared filling cool a little before wrapping in the leaf. Place the shinny part of the leaf down and the rough part of the leaf up, then place about 1/2 tbsp to 1 tbsp filling depending on the size of the leaf. Roll the leaf tightly similar to rolling spring rolls with the sides first then roll towards the outer tip of the leaf.

Before placing the rolled leaves in a pan, prepare the pan with extra one or two grape leaves with the rough side facing down to cover the bottom of the pan. Place the wrapped leaves close together without any space or it will expand when cooking and the filling may come out.

Put a fitting saucer or plate over the rolled leaves then pour the stock and lemon juice. Keep something heavy over the plate like a bowl filled with water which helps when it is cooking to keep the rolled leaves in place.

Cook on low medium heat till the water evaporates taking care not to burn the bottom of the rolls. These dolmas taste good even the next day.

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South Indian biryani and tomato jam

1 lb basmati or samba rice wash and soak for 1/2 hour

1 lb chicken

2 tbsp lemon juice

1/2 tsp salt

Marinate the chicken with lemon juice and salt.

grind to paste

1/2 tbsp ginger

2 tbsp garlic

1 tbsp water

grind to paste

6 tbsp cilantro

3 tbsp mint

2 green chillie

1 tbsp water

roast and powder

1 tbsp fennel

1" cinnamon

4 cardamom

6 cloves

1/2 to 1 tbsp peppercorns

tempering ingredients

1" cinnamon

1 star anise (can replace with 1/8 tsp of aniseed)

1 tbsp cashew

1 tsp seaweed (known as kalpasi, black stone flower I didn't use this)

1/8 tsp nutmeg grated

1/8 tsp mace

1 tbsp ghee

2 tbsp oil

1/2 cup onion

3/4 cup tomatoes

4 green chillie uncut

mix and leave aside

1 tbsp rose water

1/4 cup milk

1/4 tsp saffron

Warm the milk in the microwave for about 30 seconds, put the saffron and leave it aside. Mix the rosewater into the milk mixture.

garnish

1 tbsp mint leaves

2 tbsp cilantro

2 green chillie

2 tbsp cashew

1 tbsp raisin

1 tbsp ghee

Prepare all the above before starting to make this biryani.

Heat oil and ghee together. Sauté the tempering ingredients. Then add the onion, ginger garlic paste, the mint cilantro paste, tomatoes, the roasted ground spices and chicken. Add 1 1/2 cups water and cook covered for about 8 to 10 minutes, until the water has absorbed and the chicken is almost cooked.

If the chicken is cooked and water hasn't absorbed remove the chicken with a slotted spoon and leave aside.

Add the soaked rice into the gravy and fry, the rice will swell a little. Add the meat and mix without breaking the meat apart. Add water about 1/2" above the rice and meat. Add salt if needed, and cook on low heat for about 10 minutes.

There will be holes on top of the rice and the water would have almost absorbed, the rice will be more than half cooked.

Put 1 tbsp fresh mint, 2 tbsp cilantro about 2 uncut green chillie over the rice.

Sprinkle with the aromatic milk rose water mixture. Spread the cashew, raisin and ghee. Close tightly with a lid and seal it with flour.

Cook on low heat by placing the pan over a skillet for about 1/2 hour until the flour around it has cooked. Placing the rice pan over the skillet will avoid the rice from burning on the bottom.

This recipe is adapted from here, it is made with only a few spices and fresh ingredients. According to Viki's kitchen, it is made at Muslim weddings and served with other dishes and tomato jam.

Tomato jam

2 cups tomatoes

3 tbsp sugar more to taste

1/2 tsp cardamom powder

1 tsp cashew nuts

1 tbsp raisin

1 tbsp ghee

1/2 tsp rose water

Leave the tomatoes in boiling water, peel skin and puree. Mix the tomatoes with sugar and cardamom and cook on medium low heat until it is thick.

Heat ghee separately and fry the cashew nuts and raisins then add it to the cooked thick jam. Add rose water and mix.

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Rice with vermicelli

 

This main dish with basmati rice and vermicelli as a delicious texture and goes well with vegetarian and meat curries.

Coconut chutney

1 1/2 cups fresh grated coconut

1 tsp ginger grated

3 to 5 green chillies chopped

1 tbsp tamarind pulp

1/2 cup water

1/2 tsp salt

tempering

1/2 tsp oil

1/2 tsp mustard seeds

1 tbsp curry leaves

1 dry red chillie broken without seeds

Leave the tamarind pulp in the warm water until the tamarind is soft then take the puree and discard the pulp.

Using a blender grind the grated coconut, ginger, green chillies with tamarind water and salt until it is a paste and keep it aside.

Heat oil add mustard seeds, curry leaves and chillie pieces. When mustard sputters add it to the ground mixture and serve this chutney with Indian pancakes (dosa), steamed savoury cakes (idly) and fried snacks like vada.

For a variation add coriander leaves or mint when grinding the paste.

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Savoury pancakes and giveaway winner

1/4 cup cavena or other *

1/4 cup rice any type

1/4 cup urud dal split black gram

1/4 tsp fenugreek seeds

tempering

1 to 2 tbsp oil

1/4 tsp mustard seeds

1/4 tsp cumin seeds coarsely ground

1/4 tsp fennel seeds coarsely ground

1 to 2 green chillies chopped to taste

2 to 3 tbsp onion chopped

1/2 tsp ginger grated

1 tsp salt

water to soak and to make the batter

Soak cavena, urud dal and rice with fenugreek seeds for more than 2 hour then grind it. Leave the ground mixture to ferment overnight; the longer it is kept it will be soft so it should be kept at least more than 6 to 8 hours.

Heat oil put mustard seeds, cumin and fennel. Then add onion, green chillie, ginger and sauté. Add this to the fermented mixture. Add water as needed to the mixture to make a smooth pourable thick pancake batter.

Heat a griddle to maximum and pour about 3 tbsp pancake batter and spread it quickly and evenly. Cook until it is easy to flip, then cook the other side. The longer it is cooked it will become crispy but be sure to watch and not burn the pancake. 

As I use a nonstick griddle there is no need to put oil but if you need oil the pan before putting the pancakes. These savoury crepes or dosa can be eaten on its own.

* If you don't have cavena use oats, barley or quinoa in the same way.

Thank you to all the dear friends who had participated at the food palette series purple, check out the wonderful purple dishes. Congrats to the winner Lizzy.

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Rhubarb chutney

This simple to make, sweet and spicy rhubarb chutney goes well with rice and flat breads.

1 tbsp oil

2" cinnamon stick

2 clove

2 cardamom

1/2 tsp yellow or black mustard seeds ground

1/2 tsp cumin ground

1 tbsp vinegar

1/4 tsp turmeric

1/4 tsp salt

1/2 tsp chillie powder or more to taste

5 stalks or 2 cups rhubarb cut into small

2 to 3 tbsp brown sugar or more to taste

Heat oil add the cinnamon, cardamom and clove. Then add the ground mustard seeds and ground cumin. Add vinegar and the rhubarbs with all the spices except sugar and let it cook in low to medium heat covered.

Can also cook on low heat without covering until the rhubarbs have become soft and creamy.

Add sugar 1 tbsp at a time and taste to make sure it is sweet and spicy enough to your preference.

Remove from heat, cool completely and put into a jar or tight container and leave it in the fridge to serve later or serve it immediately.

This chutney will lasts for months if it is put in a sterilized container, a clean spoon is used when taking the chutney out of the jar and kept in the fridge.

Here is more information on rhubarbs and its benefits. Happy Canada day and 4th of July to all the readers.

The leaf blade of Rhubarb is poisonous and should not be eaten. Use only the stalks without any part of the leaf especially if you are cutting it from the garden.

This goes to quick and easy recipe mela, signature recipes and cooking concepts roti pachadi chutney event.

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Steamed eggplant yogurt salad

This raita is made with steamed eggplant, it is a delicious cold salad to serve as a side dish with rice, flat breads and bread or serve as a dip with vegetables.

Paneer gravy curry

1 cup paneer cut into cubes

1/2 tsp chillie powder

1/2 tsp salt

1 tbsp flour

Mix paneer with chillie, salt and flour leave a side. Heat oil and fry to brown all sides, remove and keep it aside and prepare the gravy.

gravy

1/2 tbsp oil

1/2 cup onion

1/2 cup tomato

1/2 tbsp curry leaves optional

1 bay leaf

1 green chillie chopped

1/2 tbsp garlic chopped

1/4 tsp fenugreek seeds

1/2 tsp chillie powder

1 tsp coriander powder

1/2 tsp garam masala

1/4 tsp turmeric

1/4 tsp salt to taste

1/4 cup water

1/4 cup cream or coconut milk

Heat oil add fenugreek seeds, onion, curry leaves, garlic, green chillie, tomato, bay leaf and spices then add the spices, saute. Add water with cream and then add the prepared paneer to coat the gravy and keep in low heat for about 2 minutes.

Serve as a side dish with rice or roti.

If coconut milk is used instead of cream it would have a different taste.

This creamy curry would be delicious wrapped in roti as well so it goes to stuffed paneer event. It is also at “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored byIle de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.”

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Cavena

 

I got to taste a wonderful new grain Cavena, naked oats. It is a healthy hulless oat which is gluten free and high in protein. 

As for the texture, it tastes like bulgur wheat and corn kernels because it has a chewy nutty flavour. It is a nice rice substitute, a little bit of this grain is very filling. It is a delicious addition to salads and soups. Cavena can also be added into breads and muffins as an oats substitute; toast, cool and grind before adding. Ground toasted Cavena mixed with breadcrumbs can be used for coating and frying i.e. fish.

Here is the nutritional analysis an interesting chart. It has more dietary and soluble fibre, protein and omega fats. To make this grain simply put 1 cup of Cavena into 2 to 2 1/2 cups of water with a pinch of salt (this is optional) and bring to a boil. Cook covered in low heat for 40 minutes till the water as absorbed. It doesn't get overcooked as the texture of this grain is soft and chewy.

1 tbsp olive oil

1/2 tsp cumin seeds

1 bay leaf

2 tbsp onion

1/2 cup carrots

1/4 cup pepper

1/4 tsp salt

1 cup cooked Cavena

Heat oil add cumin seeds, bay leaves and onion. Then add carrots, pepper, salt and sauté. Add the Cavena once the carrots are cooked to taste. Serve hot.

This rice of the prairies is sold in Canada and it will be available in the US do check it out and enjoy including it in your diet.

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