Bisibelabath ( spiced rice with lentil and vegetables)

any good quality rice - 2 cups

lentils - 2 cups

vegetables ( spring beans, eggplant, carrots, peas, chayote, potatoes) - 2 cups, cut into 1 inch pieces.

tamarind pulp - 1 tbsps ( take1 small lemon size of tamarind and soak it in water and then extract the pulp)

salt to taste.

for tempering:

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mustard seeds - 1/2 tsp

curry leaves- some

cashew nuts optional - 20 pieces.

oil - 2 tbsp

for spice mixture :

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coriander seeds - 1 tbsp

grated coconut - 2 tbsp

dry red chilli - 6

cummin seeds - 1/2 tsp

split chick pea (dry) - 1 tsp

roast each separately in a little oil until brown and grind to a fine powder.

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method :

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cook rice with 4 cups of water until rice is soft and completely cooked.

cook the lentils in 4 cups of water until soft and mushy.

cook the vegetables with a little bit of salt.

heat a pan on low flame and add the cooked rice and lentils and mix thoroughly until they are thoroughly mixed.

add the vegetables.

add the spice mixture.

add the tamarind pulp.

slightly turn on the heat and stir the mixture.

the rice mixture should be semi solid in a porridge like consistancy. if you add too much water, dont worry, keep it on the flame for a little longer and the water ll be absorbed.

now, heat some oil in a separate pan and add the mustard seeds, curry leaves and cashew nuts and when the cashew starts browning a little turn off the heat and add the contents to the rice mixture.

stir well.

serve hot with roasted potatoes / potato chips.

avocado guacomole

Avocado Guacomole ( to be served with tortilla chips or toastadas)

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2 ripe avocados

½ red onion, minced (about 1/2 cup)

1-2 serrano / jalapeno chiles, stems and seeds removed, minced

2 tablespoons cilantro leaves, finely chopped

1 tablespoon of fresh lime or lemon juice

1/2 teaspoon coarse salt

A dash of freshly grated black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

1 Cut avocados in half. Remove seed.

Scoop out avacado from the peel, put in a mixing bowl.

2 Mash the avocado.

Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.

add the chillies to taste.

Keep the tomatoes separate until ready to serve.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.

Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Quesadillas (chicken / vegetable / Cheese )

flour tortillas - 2 (8 inch/10 inch)

for stuffing :

boneless, skinless chicken, cooked in salt water and shredded/cut into small pieces - 1/2 cup

tomatoes medium size, finely chopped - 2

jalapeno peppers / indian chilli peppers, finely chopped - 4

cilantro / coriander leaves - finely chopped - 1/2 cup

green onion - 1/2 cup finely chopped

red onion - 1/2 cup finely chopped

grated cheese ( cheddar/velveeta/monterey jack) - 1/2 cup

cumin powder - 1 tsp.

salt/pepper to taste.

oil - 4 tbsps

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preparation time : 20 minutes

serves : 2 - 4

method :

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stuffing :

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saute the onion in a little bit of oil, and add the chicken and saute for 5 minutes,

then add the chopped tomatoes, cilantro, green onion, salt pepper,cumin powder and simmer the mixture for 15 minutes on low flame until toatoes are cooked.

dont add any water or any other liquids.

when done, remove from heat and set aside.

take the tortillas, and place a layer of cheese on it evenly.

then place the chicken mixture on top of the cheese.

you can have as much chicken as you wish.

then fold the stuffed tortilla into two.

on a medium hot pan pour 2 tsp of oil and place the chicken tortilla.

repeat the same for the other side until tortilla is slightly browned on both sides and the cheese inside has started melting.

remove from heat and serve hot with avocado guacomoli.

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tips :

for an indian version, tortillas can be substituted by plain chapattis.

cook chappatti on both sides on a pan with little oil before stuffing.

the rest of the procedure is the same.

paneer can be used instead of the cheese. but it gives a very different taste.

VEgetable Qusedillas:

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substitute chicken with mushrooms/ capsicum ( bell pepper) / spinach and use the same procedure.

Cheese quesedillas :

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substitue the chicken with 1/2 cup of cheese and use the same procedure.

baingan tikka ( side dish for biryani)

brinjal / eggplant small tender nes without seeds - 200 gms, cut into 2 inch pieces by 1 inch pieces.
sesame seed oil 3 tbsp
curry leaves - some.
onion - 1 medium
tamarind the size of 1 small lemon.
turmeric powder - 1/4 tsp.
mustard seeds - 1/2 tsp
salt to taste

masala paste :
sesame seeds - 3 tbsp
grated coconut - 1 tbsp
dry red chillies - 10
dry coriander seeds - 1 tbsp
black pepper - 1/2 tsp
cummin seeds - 1/2 tsp

method:
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for masala paste :
roast sesame seeds, grated coconut, black pepper, chilli, coriander, cummin seaprately until crisp and brown and grind into a smooth paste using very little water.
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soak tamarind and take out the pulp.
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heat a pan and add the sesame oil and add mustard and cummin leaves and after mustard splutters, add the finely chopped onion and saute until onion is soft.

now add the brinjal and saute for 5 mins and add 1/2 cup water and salt and turmeric powder and cook on a low flame until brinjal is cooked and tender.

now add the masala paste and tamarind pulp and cook on a low flame and keep stirring until the oil separates from the mixture.

remove from heat and serve hot with biryani.
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tips:
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1 tsp = 1 tea spoon
1 tbsp = 1 table spoon
also,
1 tbsp = 3 tea spoon

Moghlai Chicken Biryani

This is a truely rich and delicious biryani, fit for the king of kings. the generous use of almonds and ghee(melted butter) make it uniquely moghlai.

INGREDIENTS:

For the meat: 1kg lamb/ chicken cut into 2" pieces (if using chicken, use breast or thigh fillet)
4 large onions sliced thin
2 tsps garlic paste
2 tsps ginger paste
1/2 cup almonds
6 tbsps ghee(melted butter)/ sunflower cooking oil
1" stick of cinnamon
5 cloves
3 pods cardamom
8 peppercorns
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 cup yoghurt
Juice of 1 lime
1 cup chicken

2 tbsps finely chopped coriander leaves
2 tbsps finely chopped mint leaves
Salt to taste
For the rice: 2 cups Basmati rice
Hot water
Salt to taste

PREPARATION:
Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins.

Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.

Wash the rice in a sieve and add enough water to fully cover the rice - at least 4" over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.

Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized - golden brown. Drain and keep aside on paper towels for later use.

Heat 3 tbsps of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.

Add the 2 remaining onions and fry till they are translucent.

Add the ginger-garlic-almond paste and fry for 2-3 minutes.

Add all the spice powders - coriander, cumin and garam masala and mix well.

Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).

Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.

Cover the pot and allow to cook till the meat is tender.

Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking

string.

Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.

Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.

Serve with Onion raitha.

To make onion raitha:

ingredients:

onion medium sized 2, thinly sliced.

green chillies 4 finely chopped.

thick yogurt 1 cup

coriander leaves to garnish.

tomato cubes to garnish.

salt to taste

when you are ready to serve biryani, mix onion, curd, chillies in a bowl and garnish with coriander and tomato cubes. if you are preparing raitha ahead, keep it refrigerated until serving time.