Mushroom Keema Pulao

As most of my regular readers know, rice is a staple in the RRC household. Whether it is steamed brown rice with stir-fried veggies, or white basmati rice with red beans or lentils, or black rice in summer salads!! I'm a rice freak :) !!! Today's recipe was inspired by my need to use a package of mushrooms and my 5 year old son's lack of desire to eat anything that looks like a mushroom. 

Prep Time: 30 min

Ingredients (Serves 4):

1. 1 cup Basmati Rice
2. 2 cups Water
3. 1 Small Red Onion 
4. 10 oz White or Cremini Mushrooms
5. 1 tbsp Cumin Seeds
6. Salt, to taste

Directions:

Rinse the rice well in several changes of fresh tap water (until the water runs clean) and set aside. Using a food processor fitted with an S-blade, finely mince the red onion. Transfer to a heavy lidded pot such as a Le Creuset French Oven (I use a 5.5qt pot). Saute the onions on Medium high heat until beginning to golden brown. Add occasional splashes of water anytime the onions begin the stick to the bottom of the pot. Using the same food processor, finely mince the mushrooms (stems included) to the consistency of fine mince-meat (also called keema). Once the onion is golden brown, add mushrooms, mix well and saute for another few minutes with occasional splashes of water to prevent sticking. After about 5 minutes, add cumin seeds and saute until aromatic (about 2-3 min). Add rice, salt, water and mix well. Turn heat to high, allow the water to come to a boil and then reduce heat to Medium-Low, and cover the pot, with just a slit at one end to allow minimal escape of steam. Cook rice until tender (about 10-12 min) at this temperature. Once rice is bite-tender, cover the pot completely, turn off the stove and let sit for 10 min. These 10 minutes, called 'dum' are critical in making or breaking a pilaf!! The word, derived from Persian, means "steam cooked" ... where any residual water in the pot converts to steam under the heavy lid and allows any last remnants of rice to cook to their optimal tenderness. This method also allows for absorption of any excess water in the pot and makes for a fluffier rice pulao. Serve hot, with your favorite curry. 

Note: I called this dish 'Keema Pulao' because the minced mushrooms do take on the look and texture of a minced-meat pilaf. Overall, it was a hit with my 5 year old and a hit with my 45 year old as well :)

Nutrition Facts: Calories 197 (Fat Calories 8)
Total Fat 0.8 g; Carbohydrates 41.6 g; Fiber 1.8 g; Sugars 2.0 g; Protein 5.9 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Tofu Paneer Pulao

Hello! Hello! It has been a while since I posted a new recipe. I have to tell you, starting a new job is hard. Its something I love to do .. and I really wanted (and needed) the change .. but the change has totally thrown me for a loop. I'm driving the same distance and time (about 40 miles one way) as my old job but I go in the direction of the city now and encounter a lot of traffic. By the time I get home .. I'm exhausted. For the last 3 months, I've relied on tried and true RRC and HH recipes. Various kinds of stir fries, and Red Beans and Rice and Dal and easy stuff like that. I'm sure you've seen my posts on my FB page. Last night I tried a new recipe and fired up my laptop, which by the way had been sitting on my desk for more than 2 months. I had so many updates to install, I never got around to posting my recipe before it was time for bed. 

This recipe came together really easy. It was born out of the desire to eat rice (Indians are rice eaters), but to eat a simple rice dish. Tofu is an excellent substitute for paneer (fresh cottage cheese) which is used in a lot of Indian dishes, as a source of protein. I used Mori-Nu Extra-Firm Silken tofu in this recipe because that is what I had on hand. Any firm or extra-firm tofu should work just as well. I did not press or drain the tofu. I used white rice in this recipe, but brown should work as well, so long as the cook time is adjusted accordingly. I used this dish as my entree. You can also serve this as a side dish. Enjoy!! 

Prep Time: 20 min

Ingredients (Serves 4):

1. 1 cup Basmati Rice
2. 2 cups Water
3. 1 x12oz Pack of Extra-Firm Mori-Nu Silken Tofu, diced
4. 1 tbsp Dried Onion Flakes (or use 1/2 cup fresh finely diced onions)
5. 2 tsp Garlic Powder
6. 2 tsp Deggi Chilli Powder
7. 2 tbsp Low-Sodium Soy Sauce
8. 4-6 Green Onions (green portions only), diced finely.
9. Salt to taste.

Directions:

Wash rice well in a lot of water (soak and drain multiple times to remove all dust). Add everything to a dutch oven (in my opinion, pilafs always come out better in heavy lidded pots; I used my Le Creuset but any lidded stock pot should really work). Bring to a boil, reduce  heat, cover until only a crack remains on the side and cook on Medium-low until rice is tender. Cover completely. Remove from heat and let sit for 10 minutes. These last 10 minutes are crucial for rice pilafs as this allows the rice to absorb any excess water and fluff up. Serve warm with crispy baked papadums, or even baked tortilla chips. Sprinkle some hot sauce and you're talking my talk :) !!! Enjoy!! 

Nutrition Facts (Per Serving): Calories 189 (Fat Calories 5)
Total Fat 0.6 g; Carbohydrates 41.4 g; Fiber 1.7 g; Sugars 1.8 g; Protein 4.6 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Mediterranean Chickpea Pilaf

Most of the regular visitors to my blog know that I love rice. I grew up eating it. Its a staple in my diet. While I am okay with almost any kind of rice and have actually come to prefer Brown Basmati rice, my dear husband is not a big fan of anything other than white rice. So often, when I'm making a rice-based entrée, I'll use White Basmati rice. My way-around, adding more fiber and lowering the starch content is to add lots of beans and lentils and vegetables to most dishes. 

Prep Time: 20-30 min

Ingredients (Serves 4):

1. 2 x 15 oz Cans of Chickpeas (drained and rinsed)
2. 1 cup White Basmati Rice
3. 1 x 10 oz Fresh Baby Spinach
4. 2 cups water.
5. 4-5 tbsp Tomato Paste
6. 1 tsp Onion Powder
7. 1 tsp Garlic powder
8. 1 tbsp Italian Seasoning
9. Salt & Pepper, to taste
10. 1/3 cup Raisins (optional)

Directions:

Line a heavy lidded stock pot (preferably cast iron) with a half a cup of water and add tomato paste, spices and chickpeas and bring to a boil. Add baby spinach to the pot, reduce heat to medium low and cover for 5 minutes to allow the spinach to wilt. Mix well. The spinach will release its water and the mix at this point will look like a thick gravy. Add rice and raisins (optional), mix well and add 1.5 cups of tap water.  Bring to a boil, reduce heat to medium low and cover with lid, with just a slight gap (couple of millimeters) to allow some steam to escape. Cook for about 8-10 min until rice is bite-tender. At this point, cover the pot completely with its lid, turn off the stove and let the pot sit on the stove for about 10 more minutes. This will allow any residual bite in the rice to cook and will also allow any excess water to be absorbed by the rice. This step is a good one to follow for any rice based dishes. This last 10 minutes makes for a fluffy pilaf. Serve garnished with freshly cracked black pepper. 

Nutrition Facts (Per Serving): Calories 348 (Fat Calories 38)
Total Fat 4.2 g; Carbohydrates 69.7 g; Fiber 9.3 g; Sugars 3.5 g; Protein 13.9 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Overnight Oatmeal & Rice Kheer

Last night after dinner, I had a little over 4 tablespoons of White Basmati Rice (about 1/8 cup dry) left over. No one wanted to finish this little bit off and I detest throwing good food away. On a whim, I decided to make an overnight oatmeal with rice which made for a delicious breakfast this morning. 

Prep Time: < 5 min

Ingredients:

1. 1/8 cup Cooked White Basmati Rice
2. 1/4 cup Old-Fashioned (Rolled) Oats
3. 1 tbsp Chia Seeds
4. 1 tbsp Dried Coconut Flakes
5. 2 Medjool dates (peeled, pitted, diced)
6. 1 cup Unsweetened Non-Dairy Milk (I used Almond)
7. 1/2 tsp Ground Green Cardamom Seed
8. Maple Syrup (optional, to taste).

Directions:

Mix all ingredients in a lidded container and refrigerate overnight. In the morning, mix well, heat for about 2-3 min on high in a microwave, if desired. Drizzle with a little honey or maple syrup and enjoy!

Nutrition Facts: Calories 352 (Fat Calories 93)
Total Fat 10.4 g; Carbohydrates 63.1 g; Fiber 11.7 g; Sugars 27.3 g; Protein 8.8 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Sweet Onion Pilaf

One of the things I grew up eating almost on a daily basis was White Basmati Rice. My dad was a big rice eater and all sorts of pilafs (pulaos) were a part of daily life. This particular dish, called Pyaz ka Pulao  in India, was one of his favorites. He considered himself to be somewhat of a rice connoisseur and always said that for a dish to be considered the best - every grain of rice had to be just perfectly cooked to the point that it was done .. but not overdone as to stick to the next grain. It should fluff up under a fork :) !!! The pilaf I made earlier this week lived up to that test!!! 

Sweet Onion Pilaf with Green Beans

Prep Time: 20-25 min

Ingredients (Serves 4):

1. 1 cup White Basmati (Long grain) Rice
2. 1 Small White Onion
3. 2 cups Water
4. 6 cloves 
5. 1 x 1" stick of cinnamon
6. 6 Green Cardamoms
7. 10-14 Peppercorns
8. 2 tsp Cumin Seeds
9. 2 tsp Deggi Chilli powder
10. 3 Small Bay Leaves 
11. Salt (to taste)

Directions:

Dice or julienne the onion, sprinkle with a pinch of salt and saute in a medium sized sauce pan until it is deeply caramelized. A non-stick pan, and occasional splashes of water help with this process. Once the onion is deep golden brown in color add all the dry spices and saute for another 30 seconds. Immediately add water and rice and mix well. You'll immediately notice that the caramelized onions will release their golden color into the water. That's a good thing :) !! Bring mixture to a full boil, and then reduce heat to medium low, and cover the pan partially to prevent rapid evaporation. Once rice is cooked (the grains will cook to about twice their original length!), cover and let site for a couple more minutes. Any water that remains at this time (should be very little) should get absorbed by the rice in the next couple of  minutes. Serve hot as a side, or use as a base for your entree. Enjoy!! 

Nutrition Facts (Per Serving): Calories 185 (Fat Calories 14)
Total Fat 1.6 g; Carbohydrates 40.1 g; Fiber 3.9 g; Sugars 0.8 g; Protein 4.0 g

Steamed Cabbage Rice

It has been a few days since I posted. Not because I haven't tried anything new but mostly because I've been battling the worst seasonal allergies these past 2 or 3 weeks and have been quite worn out in the evenings. Feeling somewhat human today, so decided to post some of the recipes I've worked on. It also so happens that I added to my list of new vegetables during this brief hiatus. 

Steamed Cabbage Rice, with Steamed Broccoli

New Veggie #67 - Purple Cabbage. I'd just never gotten around to trying purple cabbage although I've eaten plenty of regular green cabbage in my life. Oddly enough, I came to the conclusion several years ago that I am slightly allergic to raw cabbage. I say slightly because I don't have a huge reaction and don't need to get epi injections but my tongue feels swollen and my mouth itchy whenever I eat raw cabbage - no coleslaw for me. Interestingly, whatever it is that I am allergic to, either cooks down, or breaks down when the same cabbage is sauteed for a few minutes in a pan. Hence, I tried a Steamed Cabbage Rice recipe. 

Prep Time: 15 min

Ingredients (4 Servings):

1. 1 head of Purple Cabbage, sliced thinly, with a knife or mandolin slicer (about 4 cups raw)
2. 1 cup White Basmati Rice
3. 1 tbsp Ginger-Garlic Paste
4. 1 tbsp Rice Wine Vinegar
5. 2 tbsp Low-Sodium Soy Sauce
6. Salt and Pepper, to taste

Directions:

Boil white rice in ample amounts of water, drain and set aside. While the rice is boiling, remove outer leaves from the cabbage, rinse the whole head and then slice the cabbage as thinly as you can. Some people prefer to wash the cabbage after its been sliced, but I tend to think of a closed head of cabbage as a closed onion bulb, you remove the outer layers, rinse and then use. In a deep sauteing pan on medium-high heat, add an eighth of a cup of water and add ginger-garlic paste, rice wine vinegar and soy sauce and a splash of salt. Saute for a couple of minutes and then add sliced cabbage. Saute for another couple of minutes until the cabbage just begins to wilt. And the add the steamed white rice and toss it all together. Enjoy with your favorite oriental flavors. I had it with steamed broccoli drizzled with Spicy Thai Peanut Sauce.

My Assessment: This is a great way to add more colors to your meal and also to add more fiber and fresh vegetables. While cabbage doesn't have the fiber content of the power-food kale, it is still considered a green leafy vegetable and has a lot of nutritional benefits. Since I only sauteed it until it began to wilt, the cabbage also added a nice crunch to the rice. I liked it and I think I will definitely be using this to add a little extra oomph to my steamed rice. On this particular day, I used white rice, but I this would work equally well with steamed brown rice as well. 

Nutrition Facts (Per Serving): Calories 218 (Fat Calories 25)
Total Fat 2.8 g; Carbohydrates 43.6 g; Dietary Fiber 1.8 g; Sugars 2.7 g; Protein 5.6 g

Spinach Fried Rice

This is a great way to use up leftover rice and to incorporate some greens into your (and your rugrat's) diet. T and I went out on Saturday night and all we had leftover from our visit to a new Indian restaurant we tried out was some Steamed white Basmati rice. Instead of leaving at the restaurant to be thrown out, much to T's chagrin, I got it boxed up. Here's how I ended up using the leftover rice it this afternoon.

Spinach Fried Rice with Mushrooms & Peas

Prep Time: 10 min

Ingredients (1.5 servings):

1. 1/2 cup Steamed White rice
2. 3/4 cup fresh Baby Spinach
3. 1/4 cup Frozen Peas
4. 3-4 Cremini mushrooms, sliced
5. 1 tsp Minced Garlic
6. 1-2 tsp Minced Dried Onion
7. 1-2 tbsp Low-Sodium Soy Sauce
8. 1/2 tsp Rice Wine Vinegar
9. Salt and Pepper, to taste

Directions:

Line a skillet with water (medium heat) and add minced garlic and onion, soy sauce and rice wine vinegar. As the garlic begins to saute, add frozen peas (straight out of the freezer) and allow to simmer for a minute. Layer the spinach on top of the peas, followed by a layer of sliced mushrooms and finally, add the layer of rice to top. I used whole leaves of baby spinach today but may chop it up into smaller pieces next time as I imagine it will go over better with my boy. Reduce heat to medium-low, cover and allow a few minutes for the spinach and mushrooms to wilt and release their water. As the spinach wilts, some of the rice will sink into the brown (soy sauce) liquid at the bottom while some will remain white. I liked the dual tones in this dish. Once all the liquid evaporates, toss everything together and add another splash of water. Cover and let sit for 3-5 minutes until ready to serve. This allows all the flavors to blend together. Garnish with freshly cracked black pepper. 

Nutrition Facts (Per Serving): Calories 240 (Fat Calories 7)

Total Fat 0.8 g; Carbohydrates 51.0 g; Dietary Fiber 3.4 g; Sugars 2.6 g; Protein 7.3 g

King Kale Pilaf

I've been looking for some different kale recipes recently and today I decided to adapt one of the interesting ones I've found recently. Being Indian, and being the daughter of a Rice-loving North Indian man, I have  always considered a warm Basmati Pilaf, or Pulao as we Indians call it, to be the ultimate comfort food. Today's recipe uses close to 8 cups of chopped Kale, for 1 cup of White Rice. With that much kale, it deserves to be called King Kale Pilaf!

King Kale Pilaf!

Adapted from: Tasty Palettes - The Colour Purple

Prep Time: 20-30 min

Ingredients (4 Servings):

1. 1 cup White Basmati rice
2. 8 cups Kale (stems removed, leaves chopped fine)
3. 1 Medium Red Onion, diced
4. 1/2 cup Frozen Peas
5. 1/2 cup Frozen Corn
6. 1 tbsp Cumin seeds
7. 2-3 pcs Cloves
8. 2-3 pcs Green Cardamom
9. 2-3 pcs Black Peppercorns
10. 2-3 pcs Black Cardamom
11. 2-3 pcs Bay Leaves
12. 1 tsp Deggi Chili Powder
13. 1-2 tsp Garam Masala
14. Salt and Pepper, to taste

Directions:

Boil rice in an ample amount of water, drain and set aside. Line a deep pot with water or home-made vegetable broth and add onions. Once onions become translucent, add whole spices and saute for a couple of minutes until the aromas are released. Sprinkle a little bit of salt, mix and add corn and peas. Mix well. Then add kale in small increments and fold the vegetables and spices into the kale until everything is well incorporated. Simmer until the kale reduces in volume (about 7-10 minutes). Once most of the water is evaporated, add rice, fold everything together and garnish with garam masala and fresh cilantro leaves. Serve warm. 

My Assessment: I really liked this dish. Sauteing the kale tenderizes it immensely. The whole  spices gave it a subtle flavor without the heat and I loved how much fiber I was consuming with each bite and it almost made up for the fact that I made this pilaf with white rice :)

Nutrition Facts (Per Serving): Calories 283 (Fat Calories 14)

Total Fat 1.5 g; Cholesterol 0 g; Carbohydrates 60.8 g; Dietary Fiber 5.7 g; Sugars 3.6 g; Protein 9.8 g

Chana Dal Tahiri

In India, one of the best meals made by my mom, grandma and aunts was IMHO almost always some sort of rice pilaf. A one pot meal, made typically with white rice and a combination of vegetables (cauliflower, peas, green beans, carrots, potatoes) or one of a variety of lentils. A Tahiri  is a rice and lentil pilaf and is usually consumed with Indian Mango pickles or with raita, a savory cool concoction made with plain yogurt and spices.  It is perfect on a hot summer day ... when you don't want to sweat it out in a hot kitchen and its almost as perfect on a chilly winter afternoon, when you want the warm feeling of comfort food. Rich in carbohydrates and high in protein, and 100% fat-free, it is indeed the perfect comfort food :) !! My only concession, I made it with white rice instead of brown because that is how I've always eaten it and one doesn't mess with comfort food!

Chana Dal Tahiri

Prep Time: 15 min

Ingredients:

1. 1 cup White Rice
2. 1/2 cup Chana Dal
3. 3 cups Water
4. 2 tsp Cumin seeds
5. 1/4 tsp Asafoetida (optional)
6. Salt and Pepper, to taste.

Directions:

Add all ingredients to a pressure cooker and cook under high for 10 minutes. If using a stove-top pressure cooker, allow it to reach full pressure and the reduce heat to medium-low and maintain pressure for 5-7 minutes. Allow to stand for 5 minutes after and then release steam. Garnish with freshly cracked black pepper and spicy Indian pickles, or hot sauce, or hot salsa. This dish is rather bland so is great for those days when the stomach needs a rest :) and on other days, the hot salsa adds a nice kick to it!! Enjoy!

Stove Top (sans Pressure Cooker) Directions:

Soak the chana dal overnight, or for at least 3-4 hours in advance. Increase water to 4 cups (3x for rice* and 1x for dal, with some allowance for evaporation). Add all ingredients to a deep pan or dutch oven and bring the water to a boil. Once the water is at a rolling boil, turn heat to medium, to allow the contents to simmer slowly, without boiling over. Cover 90% with the lid (keeping the lid a tad askew helps!). Allow to simmer for ~10-12 min or so until the rice is tender (pre-soaked dal should cook at the same rate as rice). Turn off heat, and place lid on tight. Add a weight (a few cans of beans) to the lid and let sit for 5-7 min. This is the 'dum' phase - literally it means adding strength. What it does is allow all the flavors to blend, allows the rice to absorb any remaining water and the whole dish becomes fluffy. Enjoy!

* Depending upon the kind of rice (even basmati varieties vary amongst themselves), this may take a few trials before you get the water-rice ratio right! Don't sweat it, even if there is a tad too much water, this dish tastes good! 

Chana Dal w Fennel

Growing up in India, I was exposed to a variety of lentils and each day of the week, my mom and aunts cooked up a new kind of lentil or bean. If you'd like a quick tutorial on lentils, look here. It was always interesting to see how many different recipes they could cook up using the same beans. One of my favorites was Chana Dal. 

Photo Courtest: PhamFatale.com

This lentil can be cooked up with Rice into a pilaf (a holiday delicacy that is cooked up on at least 2 holidays during the year), it can be cooked as a simple dal, it can be added to meat dishes to make stews, and it is often also roasted and spiced as a quick low-fat high protein snack. One of my favorite ways my mom fixed it was in a vegetable stew. Mom would add summer squash or spinach to it, and flavor it with fennel seeds. This is what I've attempted to recreate as a plant-based, no-added-fat version today.  Note that Chana dal is NOT the same as yellow split peas, even though they may look alike to the inexperienced eye. Best place to buy Chana dal is an Indian grocery store, either online, or a regular store.

Chana Dal w Spinach

Prep Time: 30 min (pressure cooker)

Ingredients: 

1. 1 large red onion, diced
2. 1.5 cup Chana Dal, preferably pre-soaked overnight.
3. 2 cups fresh Baby Spinach
4. 2-3 tbsp Tomato Paste 
5. 1-2 tbsp Fennel Seeds
6. 1/2 tsp Turmeric powder
7. 1 tsp Red Chili powder, to taste
8. Salt and Pepper, to taste
9. 3 cups of Water.

Directions: 

Combine all ingredients in a pressure cooker and cook under high pressure for 10 min (or 15 min if, like me, you forgot to soak the beans overnight). Release steam immediately. Beans should be soft to touch and should not hold up to any pressure, although unlike other lentils, Chana dal does retain its shape really well. If using the stove top method, you'll need to simmer on medium heat until lentils are soft.  Garnish with salt and pepper, and freshly chopped cilantro or mint leaves. Serve hot, over Jeera Rice.*

* Jeera Rice: In a separate pot, boil rice and 1 tsp cumin seeds in ample water. Drain. Voila! 

My Assessment: The fennel seeds add a faintly aromatic, somewhat sweet flavor to this dish. Although it looks like almost any other dal preparation, the flavors are unlike any you'll have had before. This dish does not taste like curry at all :) Tony loved it and wants it made again!! That's a success in my opinion!! 

3 Rice, 3 Berry, 3 Herb Salad

Summer Days call for chilled salads, Summer Days are Berry Days, and Summer Days are Fresh Herb Days as well. We had a 3x Birthday party in the family today and I wanted to make sure I had a plant-based dish to take along. I wanted to try Chef AJ's Quinoa Salad with Currants and Pistachios - but our niece is allergic to nuts and I wasn't sure if she'd ever been tested for Quinoa. But now, my mind was hooked on to memory of that salad :) !!! I decided to make a variation of it. Here's what I came up with. 

3 Rice & 3 Berry Salad

Prep Time: Overall 30 min, or so in 2 stages.

Ingredients: 

1. 1/2 cup White Basmati Rice
2. 1/2 cup Brown Basmati Rice
3. 2-3 tbsp Long grain Wild Rice
4. 2-3 tbsp Raisins
5. 1 cup fresh Red Raspberries
6. 1 cup fresh Blackberries
7. 1 cup fresh Strawberries
8. 2 tbsp Agave Syrup, or Honey
9. 1/8 cup Soy milk
10. 2 tbsp fresh chopped Basil, 
11. 2 tbsp fresh chopped Mint 
12. 2 tbsp fresh chopped Oregano

Directions: 

Boil rice, all 3 kinds together, in ample amounts of water until tender. Add the raisins to the boiling water for the last 2 minutes (this helps plump them up!). Drain and spread thinly on a cookie sheet and put in the refrigerator for 30 minutes (chill completely). Meanwhile wash and drain berries and slice strawberries and set aside. Put Agave syrup (or honey) in a small microwave safe bowl with the non-dairy milk and heat for 10 seconds to dissolve it in the milk. Once rice is chilled, move to a mixing bowl, add agave/milk mixture and toss well. Add chopped herbs and berries and give a final toss. Do a quick taste check - the rice should be just slightly sweet - add more 'agave in milk' if needed.

Cover and chill until ready to serve. The longer it sits, the better the flavors combine - the berry flavors and juices penetrate the rice, the herbs release their essential oils and flavor the rice and the berries! This is a salad where the wonderful aromas invite you to dig in.

My Assessment:  Loved it. What's not to like! The family liked it too :)

Vegetable Dum Biryani

Almost any kind of rice dish is comfort food for an Indian. My son, born and raised American, definitely has India in his blood ;-) because he is most definitely a rice eater. A quick 20 minute meal tonight called for Vegetable Biryani. Loads of vegetables and spices and white rice make for the perfect comfort food. 

Vegetable Biryani

Prep Time: 20 min

Ingredients (6 Servings):

1. 1 cup long-grain Basmati rice
2. 1 small red onion
3. 2 cups vegetables (I used shredded carrots, green beans, shelled edamame and shiitake mushrooms)
4. 2 tsp ground Cumin
5. 2 tsp ground Coriander
6. 1 tbsp Garam Masala, or to taste
7. Salt and Pepper, to taste 
8. Hot Sauce, or any Spicy Indian Pickle

Directions:

Dum Biryani

In a deep stock pot, add 1/2 cup water and red onion. Once the onion becomes translucent, add the other vegetables and all dry spices (save 1 tsp Garam masala). Once the vegetables are tender, rinse rice in tap water to get rid of any dust and add to the pot. Add 2 cups water and bring to a boil. Then, cover and reduce heat to medium low. Cook until rice is tender (~10 min). Turn off heat. Sprinkle remaining garam masala over the rice and replace the lid. Add a weight (a few cans of beans) to the lid and let sit for 5-7 min. This is the 'dum' phase - literally it means adding strength. What it does is allow all the flavors to blend, allows the rice to absorb any remaining water and the whole dish becomes fluffy. 

He's 100% a Sawhney kid. Loves his rice, just like Nanu!!

Nutrition Facts (Per Serving)*: Calories 155 (Fat Calories 5)
Total Fat 0.6 g; Carbohydrates 33.7 g; Fiber 2.6 g; Sugars 2.9 g; Protein 4.6 g

*Nutrition Facts Added March 25, 2013 (Using 1 cup peas, 1/2 cup carrots and 1/2 cup Corn).

TVP & Onion Rice

One of all my all time favorite foods growing up, even though I was a meat-eater until recently, was Soy (TVP) Chunks sold under the brand name Nutrela in India. Its coming to be the end of the week and I didn't have too many fresh veggies in the house and I wasn't really in the mood to stop at the store on my way home, with my 3-year old in tow. So I decide to go back to the old favorite.

Prep Time: 30 min

Ingredients:

1. 1/2 cup Basmati Rice
2. 1 large Onion, sliced
3. 1 can (14 oz) of Hunt's Diced Fire Roasted Tomatoes
4. 2 cloves of Garlic, diced
5. 1/2 cup Nutrela (TVP) Large Chunks
6. 1/2 tsp Cumin
7. 2 tsp Cumin powder
8. 2 tsp Coriander powder
9. 2-3 tsp Garam Masala
10. Salt & Pepper, to taste
11. Fresh Coriander leaves

Directions:

Line a deep pan with water, add garlic and onions and cook until onions are translucent. Rinse TVP under running water to get rid of any dust (I use a mesh colander) and then add to the pan. Bring to a boil and cook on a simmer for 3-5 minutes. Add the tomatoes and all the spices. Mix well. Once the mix is almost dry again, rinse rice in running water as well and add to the pan. Add 1.5-2x the amount of water (as rice) and bring to a rolling boil. Reduce heat to a medium low, and cover partially. Cook until rice is tender (about 10-12 min). Garnish with fresh cilantro leaves and serve hot. 

Spinach, Lentils, Mushrooms & Wild Rice Risotto

I was itching for a one pan recipe tonight. I knew it had to be some sort of grain, with veggies and maybe some lentils to make it worth my while ... !! I also got some Barley the other day and had been wanting to use it. So this evening's research yielded a rather interesting recipe - Barley and Lentil Pilaf with Mushrooms & Spinach. Now that seemed like the perfect thing to make tonight and I was looking forward to trying barley .. except, I caught sight of a packet of Near East Long Grain and Wild Rice Pilaf, which has been sitting in my pantry for a while ... so quite serendipitously my plans for a barley and lentil pilaf turned into a risotto. I used the same recipe, only I used rice instead of Barley and green lentils instead of brown. 

Prep Time: 20-25 min

Ingredients:

1. 1 Pack of Near East Long Grain and Wild Rice Pilaf
2. 1/3 cup Split Mung dal (Green lentils)
3. 2 sachets of Swanson Vegetable Flavor boost 
4. 1 cup water
5. 1 small Red onion, diced
6. 1 cup baby spinach
7. 4-6 large mushrooms, sliced  
8. 1 tbsp pine nuts
9. Salt and pepper, to taste
10. 1 tsp fresh Thyme leaves. 

Directions:

Line a dutch oven, or deep (non-stick) stock pot with half cup of water and mix in both sachets of flavor boost. These are small sachets of concentrated broth, that can be stored at room temperature. I like using these because I can use one, or more, depending upon my recipe, and I don't need to worry about the rest of the carton of broth going bad in the fridge. Once the water comes to a boil and the flavor boost paste is mixed in, add dal and allow to simmer for 5-7 minutes while preparing everything else. Then, mix in the packet of rice, with provided seasonings. I did not use any oil for the rice.  

Turn the heat to medium low and let rice and dal simmer. Dice onions and add to the pot. Mix in and let simmer. Then add baby spinach, sliced mushrooms and pine nuts and continue to let it simmer until the rice and dal and both tender. If it begins to look a little dry, add a splash of water, as many times as needed. Given the slightly grainy nutty texture of the dal, the final dish should be a very moist, almost runny risotto, not a dry pilaf. I found that if you let it get too dry it doesn't taste as good. Once both the rice and dal are tender, add the thyme leaves, mix in, cover and let sit for 5 minutes to allow the flavors to meld together. Serve garnished with freshly cracked black pepper.    

My Assessment: I liked it .. and the best part, its a one-pot dinner, with enough leftovers for lunch too! My picture looks a little dry and not as moist as it should. My dinner sat for a few minutes while I ran around after Nik :) .. oh well! Life as a mom!! 

Tomato Rice, with Potatoes

A friend of mine that secretly follows my blog :) commented on one of my rice recipes. She suggested I add tomatoes to my Turmeric Spice Rice, to obtain some added benefits from lycopene. So here's what I came up with this evening ....!! Unlike its authentic namesake from Southern India ... this is a rather bastardized version ;-)

Prep Time: 30 min

Ingredients:

1. 1 cup Basmati rice, and 1.5 cups cold tap water
2. 1 large Red Onion, diced
3. 1 large tomato, diced
4. 1 large potato, diced
5. 1/2 cup Vegetable broth
6. 4 Bay leaves
7. 4-6 Cloves, whole
8. 1/2 tsp Turmeric powder
9. 2 tsp Cumin
10. 2 tsp Garam Masala
11. Salt, and Pepper, to taste
12. A Sprig of Coriander leaves

Directions:

In a deep stock pot, add vegetable broth, and diced onions. Sprinkle a tsp of salt and saute onions on medium heat until translucent and cooked down, without burning. Reduce heat and add all the dry spices and mix well. Once the aromas are released, add diced tomato and cook for another few minutes. Then, add diced potatoes and do the same. Add rice, add 1.5X cold tap water and mix everything well and increase heat to high. Bring to a boil, reduce heat to medium low and cover the pot so as to leave a sliver of space between the the pot and the lid, to allow some evaporation but not a lot. Cook for 15 minutes of so. When the rice look about done, turn off heat and cover completely. If possible, place a heavy weight over the lid to prevent any steam from escaping. This helps cook any remaining rice perfectly. After about 5-7 minutes, uncover, sprinkle a tsp of Garam masala over the top, garnish with Coriander leaves and enjoy!!

Nik's Reaction: A picture says a 1000 words ... gobble gobble was all he could come up with as he licked even his utensils clean. This pic was taken at the beginning of his meal. I ate the rice, Indian style, with my hands and when he saw that, he wanted to follow suit. Of course, by the time I thought of taking a pic, he was done :(

My Assessment: The tomato did add a certain something to this dish. It was spicy and salty and tangy all at the same time. I'll definitely make this again. Maybe even without the potatoes. 

Turmeric Spice Rice

Rice, especially Basmati Rice is the most common form of starchy cereal in Indian cuisine. In Northern India, wheat and whole wheat flat bread (Chapati) are used extensively, but rice still remains an important part of each meal. It can me eaten steamed and plain with curries and dals and is often also used as the main course, in the form of pilafs, which may include lentils, beans, vegetables and even meat. I use steamed rice extensively and last night decided to give my steamed rice a little antioxidant boost - the result - Turmeric Spice Rice ... came out exceptional. 

Turmeric Spice Rice

Prep Time: 15 minutes

Ingredients:

1. 1 cup Basmati rice
2. 2 tsp Turmeric powder
3. 10-15 Black Pepper corns, whole
4. 2-5 Bay leaves, whole
5. 4-7 Cloves, whole
6. 2-3 Green Cardamom, whole

Directions:

Rinse rice in ample amounts of water. In a deep stock pot, add rice, with all the spices (and no salt) and bring to a rolling boil.  Cook until rice is done (do a quick bite test!) and then drain the excess water using a colander. As soon as the water is drained, transfer to a serving dish and cover until ready to serve. I served mine last night with Dal Makhani.  

Rice on a rolling boil ...

I'm often asked what I call a rolling boil, so I took a picture :) !!

Note: Here's a trick my husband taught me! I'm a multi-tasker and would often have pasta or rice boiling at the same time as I was making the sauce or curry. Unfortunately, this meant that I would often have it boil over all over the stove top. T taught me to place a wooden spoon across the pan when boiling rice and pasta. Ta-da!! It doesn't boil over. Don't ask me why? or how? I just know it works!!

Curried Brussels Sprouts

Vegetable #9 for NYR# 2 - Brussels Sprouts

The vegetable of the day, and the vegetable receiving the honor of being Vegetable #9 for New Year Resolution #2 - Brussels Sprouts!! I can honestly say that prior to this year, and this lovely new year resolution, there was nothing ... absolutely nothing that made me think of Brussels sprouts in a favorable light. I never had a desire to try them, especially since I read a long time ago that according to a 2002 survey, Brussels sprouts are the most hated vegetable in Great Britain. That's some accolade, there!!  

Total Prep Time: 20 minutes.

Ingredients:*

1. Brussels sprouts - 1 lb
2. 1 small red onion, diced finely
3. 2 medium tomatoes, diced finely
4. 1-2 tsp minced garlic, to taste. 
5. 1 cup vegetable broth**
6. 1 tsp mustard seeds
7. 1/2 tsp ground asofoetida
8. 1 tsp cumin seeds 
9. 1 tsp grown cumin
10. 1 tsp turmeric powder
11. 1/2 tsp black sesame seeds
12. 1-2 tsp ground coriander seeds
13. 1-2 tsp yellow curry powder, or garam masala
14. Red chili powder, to taste (optional)
15. Salt to taste

Directions:

Preparing the curry ..!

To prepare Brussels sprouts, remove any yellow leaves, trim stems and wash well. Cut each one into two halves or quarters depending on its size. In a lidded stock pot, bring half the vegetable broth to a boil and add onions. Reduce heat to medium, and maintain a simmer to allow onions to reduce. And all dry spices, mix well and add diced tomatoes and garlic, add another splash of vegetable broth. Bring to a boil, and again reduce heat to medium, and maintain a simmer to allow tomatoes to reduce and blend with the onions. Add salt to taste and the curry is now ready. At this point, keep heat on medium and gently fold in the sprouts. Cover and simmer, mixing occasionally for even cooking.

Add a splash of vegetable broth, as needed, throughout the cooking process to prevent burning at the bottom.

Gently fold in sprouts & simmer ...!

The finished dish is very moist, but not runny. I served the curry with and over steamed Jeera (Cumin) rice and ate it Indian style - without a fork, and with my hands. This is such a part of my identity, and I don't do it often enough. There are a lot of people who are appalled at the thought of not using silverware. It is such a wonderful sensory experience. Check out this recent article that came out in the New York Times (Mind Your Manners: Eat With Your Hands). 

* If you don't have all the individual spices listed above, just increase the quantity of curry powder, to your taste. When buying curry powder, check to make sure that it either doesn't contain red chili powder. That way increasing the quantity of curry powder allows you to increase the flavor and aroma, without the added heat from the red chili peppers.

** This recipe has no added fat. But you can use 1-2 tbsp of olive oil in place of vegetable broth to prepare the curry as well. Heat oil on medium, add all dry spices and once the aromas are released, add onions and tomatoes. Add salt so both vegetables release their juices. Cover and simmer for 5-7 minutes. Once the curry is ready, just proceed with the rest of the steps. You can still add a splash of vegetable broth if it starts to get too dry, or you can add a splash of water.

Ingredients for Jeera (Cumin) Rice:

1. 1 cup Basmati Rice (brown or white)
2. 2 tsp Cumin seeds

Directions:

Rinse rice well in ample quantities of tap water. In a deep sauce pot, bring to a boil with ample quantities of water. Reduce heat to cook rice at a rolling boil, until tender. For the last 2 minutes of cook time, add cumin seeds to boiling water. Drain.  

Nik's Reaction: Tony had made bowtie pasta with chicken in garlic sauce today. Normally, Nik inhales that. For some reason, he wanted nothing to do with it despite our attempts at scolding, bribing and cajoling him to eat his dinner.  I didn't think he was going to eat to be interested in Brussels sprouts at all .. and he wasn't but the moment I sat down, he said "I want that ... !!". He ate a good serving of Jeera rice with curry (no leaves, mom!). 

My Assessment: I really liked this preparation. I was fully prepared to NOT like Brussels sprouts as most people I know do not like them. But I was pleasantly surprised. They had a flavor similar to cabbage, much milder, but far denser than cabbage. I had read before that Brussels sprouts were sometimes bitter to taste and I did not get that sense at all. Overall, I would say I'd eat them again. 

Mushroom, Beans and TVP Pilaf

Made a modification of an older recipe today. Made the Mushroom and Onion Rice Pilaf but added TVP chunks (sold under the brand name Nutrela® at Indian food stores) and fresh frozen green beans!

Instead of using cooking oil, I used vegetable broth to saute the onions and release essential oils and aromas from the spices.  Quick & Easy & Yummy if I may say so myself!

Nik's Reaction: Not so great today ... he doesn't seem to be a big fan of mushrooms or TVP. He did eat some rice and green beans :)

Mushroom & Onion Rice Pilaf, w Fresh Mango

Prep Time: 20-25 minutes

Ingredients:
1) 1 cup Basmati (long grain) rice. I used white rice on this day, but this recipe works great with brown rice too. Washed well and pre-soaked for 20 min (optional).
2) Whole spices (2-3 bay leaves, 2-5 cloves, 5-8 black peppercorns, 1-3 green cardomoms (cracked), 1-2 black cardamoms (cracked), 1" piece of cinnamon bark, 1 tbsp cumin seeds)
3) 1 large red onion, sliced vertically, so that each layer separates into long slender pieces.
4) 6-10 large while button mushrooms, thinly sliced.
5) 1-2 tsp garam masala (blend of all the above whole spices, sun-dried and finely ground).
6) 1 tbsp cooking oil (vegetable, canola, olive)
7) salt and pepper to taste

Mushroom Pilaf

Directions:
In a deep stock pot, heat cooking oil and add onions. Cook onion until well caramelized (almost dark brown but not burnt). As the onion approaches done-ness, add the whole spices and then quench the heat completely with 2 cups of cold water. Bring the water to a full rolling boil. This will release a beautiful golden color from the caramelized onions which will color your pilaf a rich gold-brown color too. If you don't like yellow food for some reason, cook onion until translucent and quench heat with water. This will keep the water a pale grey color.

A hit?? 100% !!

Once the water is at a rolling boil, add mushrooms, and rice and mix well. Bring to a boil again, reduce heat to medium low and cover partially. The rice should be done in about 7-12 min. Once the rice is done, sprinkle garam masala on top and replace the lid. Let stand for 5 minutes before serving. This is called "Dum" in India. Literally translated, it means 'strength'. It allows the food to deepen its aromas and for the garam masala to release its lovely aroma.

I served the rice by itself, with a side of fresh ripe mangoes. Li'l Nikhil LOVED his dinner. He ate an entire mango and a bowl full of pilaf!

This recipe is a vegan version. In India, folks often use 'Cucumber Raita' as an accompaniment to this dish. Its a simple recipe. Blend a jar of plain yogurt, add salt and pepper to taste, and mix in a freshly grated cucumber. It can also be topped off with ground, roasted cumin, and some chilli powder, for a little extra flavor!! I've never tried making raita with soy yogurt but I don't see why it would taste any different.
  

Cajun Red Beans & Rice

So i tried quite a few new and old recipes on li'l Nik Coder this December. I just haven't gotten around to posting all of them. Am trying today, as we wait for the ball to drop .... Happy New Year, everyone!!

Cajun Red Beans & Rice

Total Prep Time: 20 minutes with canned red beans.

Ingredients: 

1) 1 lb spicy sausage - italian, andouille etc.
2) 1 can of red kidney beans, drained and rinsed. 
3) 1 medium onion, diced.
4) 1 large diced tomato
5) 1 tsp Zatarain's Creole seasoning (more if you want it spicier)
6) salt and pepper to taste.

Directions:
Fry up the sausage until almost done and then slice thickly. drain almost all of the drippings so the pan is just barely greased. Fry up onions in the drippings, add tomato and spices and bring to a nice simmer. Then add the sausage back in and add water, or V8 juice, for some extra flavor. Bring to a boil. Add drained and rinsed kidney beans. Cover and let simmer for the rest of the time. In a separate pan, steam white or brown rice. I served mine with steamed white rice, with some peas for a splash of color ... !!