Chickpea Pilaf | Chickpea Biryani Recipe

Chickpea is one of the most loved ingredient by our family . It is rich in protein . I usually make the ever famous Chole Masala with chick peas , then try to add chickpea with other Veggies to make some gravy . Today I made a simple rice pilaf with Chickpeas . Off to the recipe now .

Chickpea Pilaf | Chickpea Biryani Recipe

Ingredients:

• Chickpea - 150 gm ,  ( Approx ){ I added 2 fistful of chick pea , soaked it overnight }
• Basmathi Rice - 250 gms
• Onion - 150 gms , Chopped
• Tomato - 1 no , Diced
• Ginger garlic paste - 50 gms
• Green Chilli - 2 no , slit
• Oil - 1 tbsp
• Mint leaves - Few , Chopped ( I used Mint Powder - 2 tsp )
• Star Aniseed - 1 no,
• Cloves - 2 no
• Cinnamon stick - 1 no
• Bay leaf - 1 no
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Red chilli powder - 1 tsp

Method:

Soak the chickpea overnight   . Set aside .


Heat oil in the pressure cooker . Add the spices like cloves , cinnamon stick , bay leaf  and aniseed and fry . It gives a nice aroma . Throw in the onions and , mint powder  , green chilli and fry till they become translucent .

 

Now add the tomatoes and cook they are soft .

 

Add the ginger Garlic paste and fry till the raw smell goes away .

 Now add the soaked chickpea , chilli powder , turmeric powder , salt and mix .

 

Now add the water ,   ( For 2 cups of basmathi rice , add 3 cups of water ) bring it to boil .

Add the rice and pressure cook for only 1 hisses .

 Allow the pressure to cool down and open the cooker .

Serve hot with Raitha .

Check out the other rice recipes by pressing here .

Sharing this recipe with Wellness Weekend , Spotlight event , Bigsweettooth CookCookandCook ,  Thoushaltcook Indulgent Tuesday 

 

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How To cook Basmathi Rice

This is a very basic post , but cooking the rice to perfection enhances,  that the dish is perfectly made either Fried rice or Dum Biryani . Off to the recipe now .

How To cook Basmathi Rice

Ingredients:

• Basmathi Rice - 3 cups
• Salt - To taste
• Oil - 1 tsp
• Water  - As needed

Method: 

Take a heavy bottom pan and add water , salt , oil and bring it to a boil .

Take the basmathi rice in a bowl , wash it . Drain water and set aside for 30 minutes .

Add the rice to the water and bring the contents to a rapid boil .

Check the rice and allow it to be  cooked till soft . Cook it till 80 % done , If it is overcooked it will turn mushy .

Filter the rice using a strainer and run the rice in cold water . Fluff it with a spatula . This seperates the rice from sticking to each other .

Now the rice is cooked and ready to be made in to a fried rice or use this to make Dum Biryani .

Enjoy this rice with a curry of your choice .

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Mutton Liver Fry | Aatu Eral Varuval | Mutton Liver Pepper Fry

My mom makes this recipe when I was a kid . She tells that the liver has a lot of iron content in it and forces me to eat this . I did not like cook it because of its smell , but my mom suggest that adding the crushed pepper and cumin seeds powder covers the smell of the liver when it is cooked . Check out my other Mutton recipes by clicking here .

Mutton Liver Fry / Aatu Eral Varuval / Mutton Liver Pepper Fry

Ingredients:

• Mutton Liver Pieces ( Goat or Lamb ) -  250 gm , Chopped 
• Onion - 2 no - chopped
• Red Chillis - 4 no
• Sesame Oil - 1 tbsp ( Any cooking oil could be used )
• Turmeric powder - 1 pinch 
• salt - to taste
  

To Grind:

• Cumin seeds - 2 tsp
• Pepper Corns - 1 tsp
  

Method:

In a mixer grind together cumin seeds , and pepper corns in to a powder . Set aside .

Heat oil in a kadai . Add the onions and whole red chilli and fry till the onion become translucent .

Add the Livers , ground cumin , pepper corns powder , salt , turmeric powder and mix well .

Cook till the oil separates out from the curry .

Serve hot with Steamed rice

Garnish with some cilantro leaves and serve hot .

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Soya Chunks Fry | Soya 65 | Meal Maker Fry

I had few of Soy chunks left over at my home , so i thought of making this crispy snack for an evening . These soy chunks make me feel  similar to chicken 65 recipe . Check out my Soy Biryani recipe and also soy Rogan josh too . Press here to check out the other Snack recipes .

Soya Chunks Fry | Soya 65 | Meal Maker Fry

Ingredients:

• Soya Chunks - 15 - 20 no 
• Red Chilli powder - 2 tsp
• Paprika Powder - 1 tsp
• Ginger Garlic paste - 1 tbsp
• Corn flour - 1 tsp
• Yogurt - 1 tbsp
• Salt - to taste
• Oil - For frying 

Method:

Boil the soy chunks in hot water  till they become double the size in volume . Filter the water and squeeze out the water from the soy chunks with your fingers . Chop them to halves .
Take a bowl , add the Soy chunks , red chilli powder , paprika powder , ginger garlic paste , salt , corn flour  , lemon juice and mix them well .

 Set aside for 30 minutes , so that the soy chunks could absorb the marinated spices

Heat oil in a shallow pan , add the marinated soya chunks to it and fry them till they become golden brown in colour .

Serve hot with some sauce . 

They taste really good .

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Note :

Egg whites can be added while marinating , so that the coated masala does not fall off .

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Cherry Juice | Fresh Cherry juice Recipe

Cherry Fruit has amazing health Benefits . It helps prevent cancer , heart disease and slow the aging process . It also improves the blood count level and good for skin too . After making Strawberry juice , Orange juice , I tried this juice in a similar way . Check out the other juice and smoothies by clicking here .

Cherry Juice | Fresh Cherry juice Recipe

Ingredients:

• Cherry - 15 no , de - seeded 
• Sugar - To taste ( Optional )
• Water - As needed 

Cherry Juice | Fresh Cherry juice Recipe

Method:

Wash the cherry and remove the seed from them . Add them to a blender , add sugar .

Add some water and run the blender till the cherry is pureed well .

 

Filter the juice using a stainer .

 

Add the water if needed depending on the concentration of the juice .

Yummy Fresh juice is ready to serve .

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Ricki's wellness weekend

Ricki's wellness weekend

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Broccoli Carrot Sandwich

I love sandwiches . They are really super easy to make with some veggies and few  slices of bread . Check out my Banana Bread sandwich and Grilled Vegetable sandwich recipes which i have posted earlier .

Broccoli Carrot Sandwich

Ingredients:

• Broccoli - Cut in to florets ( As needed )
• Baby Carrot - 6 - 7 no ,  Chopped
• Cream cheese - 1 tbsp
• Salt - To taste
• Pepper Powder - 1 tsp
• Green Lettuce Leaf - 1 no
• Bread - 2 slices
  

Method:

Take a bowl , add the broccoli florets , baby carrot , cream cheese , salt , pepper powder and mix well .

Take the bread slice and spread the mixture on it .

Cover it with a lettuce leaf .

Place another slice of bread on the lettuce .

Toast it on a griddle till slight golden brown in color .

Slice it up in to triangles

Serve warm with Ketchup .

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Mushroom Curry Recipe

I was not  a great fan of Mushroom initially , but after tasting mushroom in the restaurants , I got used to the taste . My first recipe with mushroom was the Pepper Fry Mushroom which I liked a lot . I tried a curry with Mushroom that we had with some rice and rotis . Off to the recipe now .

Mushroom Curry Recipe

Ingredients:

• Mushroom - 1 box , It had around 10 mushrooms , Cleaned and Chopped
• Onion - 1 no , chopped
• Tomato - 1 no , Chopped
• Ginger Garlic Paste - 1 tsp
• Sambar Powder - 1 tbsp ( Red Chilli powder could be used )
• Turmeric Powder - 1/4 tsp
• Salt - To taste
• Oil - 2 tsp

To Grind:

• Grated Coconut - 1/2 tsp
• Cumin seeds - 1 tsp
  

Method:

Grind together grated coconut and cumin seeds with some water to a paste . Set aside .
Heat oil in a heavy bottom pan . Add the ginger garlic paste and fry for few seconds . Add the chopped onions and tomatoes and cook till they become soft.

 

Add the  chopped mushroom , sambar powder , turmeric powder , salt and mix well . Cook till the raw smell goes away .

 

Now add the ground coconut milk and mix .

Add some water and bring the contents to a boil .

Cook till the oil separates out from the gravy .

Serve hot with Steamed rice and some parathas or roti .




 

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