Banana Bread

Are you one of those who is never tired of collecting recipes? I don’t know about you, but I am one of those who gets excited at recipes in magazine and newspapers even while sitting at the docs office :). With hundreds of recipes piled up everywhere in my bookcase, in the midst of my cookbooks that I have been collecting in years, every once in a while I’d love to sit with a cup of coffee and dig in my treasures, pick one then set to try it out. Such is the case with this banana bread. Moist, not too sweet, and baked to golden with a nutty crunch inside, what else could I ask for on a warm spring day. Wanna try? Then hop on to the recipe…..It’s quick and easy too.

Ingredients:

1 ¼ cup All Purpose Flour

¾ cup sugar

1 tsp baking powder

1 tsp Salt

½ tsp baking soda

½ tsp cinnamon powder

½ tsp nutmeg powder

¾ cup chopped walnuts ( you can use almonds, pecans or any nut of your choice)

¼ cup dried cranberries

¼ cup golden raisins

¼ cup rolled oats

¼ cup sweetened shredded coconut

2 eggs (at room temperature)

½ cup vegetable oil (use melted butter if you prefer the buttery taste. Who wouldn’t love that!)

½ cup plain yoghurt

1 tsp vanilla extract

1 cup mashed banana (I used 2 large ripened bananas)

Preparation:

• Preheat the oven to 350F degrees. I baked at 325F since I used a non stick pan that is dark. If you are using one of those aluminum ones then increase your temp to 350F.
• Brush a loaf pan with melted butter and set aside. I used a 9 X 5 inch loaf pan
• Measure the all purpose flour and set aside. Make sure you fluff the flour with a fork before measuring it out. After fluffing, scoop with the measuring cup and level it off with a knife for accurate measurement. I used a measuring cup to do this. When it comes to baking measuring accurately pays off at the end.

How To:

• Make sure the oven is preheated to the required temperature as mentioned above.
• In a bowl, mix all purpose flour, sugar, baking powder, salt, baking soda, cinnamon powder, nutmeg powder, walnuts, raisins, dried cranberries, oats and sweetened shredded coconut so they combine well. Set aside.
• In another bowl, whisk eggs, vegetable oil, yoghurt, vanilla extract, and mashed banana so they combine well. Add the flour, spice and nut mixture above to this and gently stir until just combined. Do not overmix.
• Transfer the batter to the prepared loaf pan. Bake for about 55 - 60 mts or until a tooth pick inserted inside the center comes out clean and the top is golden brown in color. Oven temperatures differ. Keep an eye on the loaf by checking at about 40 mts and continue baking if required accordingly. It took about an hour for me at 325 F but might take a little longer or less than that depending on the pan, temp of your oven.
• Cool 30 minutes in the pan on a rack, then turn on to the rack to let it cool completely.
• Serve with hot coffee or with a dollop of butter on top and warm milk on the side.

Chocolate Chip Cookies ~ Our Christmas morning Treats

Will you bake some chocolate chip cookies for me please! my friend’s eight year old daughter pleaded.  Since its holiday time and no christmas is complete without chocolate chip cookies I decided to bake some for all of us. She was super excited and helped me through out the process. The result, are these warm delicious cookies that tasted yummy when dunked in a glass of milk.  Would you love to try some? Then you’ve got to try these. Here’s how …..

A few things to keep in mind :  

• Use softened butter. Leave the butter on the counter top overnight if you are baking the next morning. The idea is to bring the butter to room temparature before mixing it with other ingredients.
• When measuring flour, spoon it lightly into a measuring cup and level it off with a spatula or a knife. 
• This recipe calls for brown sugar. Measure brown sugar by tightly packing it into the measuring cup
• Baking soda should be mixed with dry ingredients before any liquids  are added.
• Do not overmix the dough because they make the cookies tough
• Preheat oven while you measure your ingredients. That way you have the right temparature before you place the cookies in the oven
• Line the cookie sheet with parchment paper to help cookies come out easily and it makes cleanup easy too.
• I baked one sheet at a time to provide the best circulation  in the oven.
• cool the cookie sheets between baking each batch.

Ingredients (Makes about 20 large cookies):

1 tsp baking soda

1 tsp  salt

1 cup butter, softened

¾ cup packed light brown sugar

¾ cup granulated white sugar (regular sugar)

1 tsp pure vanilla extract

 2 eggs

2 cups semi sweet chocolate chips or semi sweet chocolate morsels

1 cup chopped walnuts

How To:

• Preheat the oven to 375 degrees.
• In a bowl, combine flour, baking soda and salt and set it aside
• In another large bowl, combine butter, light brown sugar, granulated white sugar and vanilla extract. Beat at medium speed until the mixture is light and fluffy.
• Add in eggs and mix till combined. Add flour mixture and beat on low speed till a soft dough forms. Do not overbeat/mix
• Stir in the chocolate chips and chopped nuts and mix until just combined.
• Drop the dough using a scoop or by spoonfuls onto the baking sheet 2 inches apart.
• Bake for about 10-12 minutes until the edges are golden brown.
• Remove from the oven and place the sheet on a cooling rack for a minute then gently lift with a spatula and place on a cooling rack. Allow them to completely cool off.
• Store in an airtight container. Serve them with warm milk.

Spicy Egg Masala

When its the end of the week and there’s nothing that I could find in the refrigerator, I’m sure most of you rely on eggs just like me . That’s one thing surely available in the pantry for quick-fix days when I run out of all other options. Browsing through my recipe file, I realised I have’nt blogged this favorite egg recipe so far. It could be served as an appetizer with sliced red onions and lemon wedges on the side or eat it along with hot rice and dal, no matter what you choose the taste is delicious. Now, to the recipe…..

Ingredients:

5 Eggs

1 cup of chopped onions (about 1 Large Onion)

1 Medium tomato - chopped

10-12 fresh curry leaves

½ tsp shahi jeera

5 Cloves (lavangalu)

1″ Cinnamon stick (dalchini)

½ tbsp whole coriander seeds (dhaniyalu)

3-4 pepper corns (reduce to suit your spice levels)

2-3 tbsps cashew nuts

¼ tsp turmeric powder

1 tsp red chill powder

½ tsp ginger & garlic paste

3 tbsps cooking oil

Freshly chopped cilantro for garnish.

Salt to taste

Preparation:

• Bring water to boil in a deep sauce pan and slowly place the raw eggs with a slotted spoon. Allow to cook for about 10-12 mts. Turn off the stove. Let it cool until you can handle. Peel off the shell and set the boiled eggs aside.
• Alternatively you can place the raw eggs in a pressure cooker with a cup of water and cook for 1 whistle. Allow the pressure to go off, remove the lid and when cool enough to handle peel the shell off.

How To:

• Heat 2 tbsps oil in a pan, and on medium flame add curry leaves. Let it splutter then add shahi jeera, cloves, cinnamon, coriander seeds, pepper corns and cashew nuts. Fry them for about 2 mts or until the cashews start turning golden brown. Take care not to burn the spices. Adjust the flame according to your stove.
• Add chopped onions, salt and turmeric powder. Fry until the onions turn golden brown and soft (about 8 - 10 mts on medium flame)
• Add ginger & garlic paste, chopped tomatoes and cook covered for about 3-4 mts until the tomatoes turn soft. Add chilli powder and combine. Turn off the flame and allow to cool then grind into paste without adding any water.
• Now take the eggs, add a pinch of turmeric and apply on all of them then make a slit on the top of each egg just like you do for gutti vankaya (brinjal curry) recipe (4 cuts on the top). Arrange them all on a plate then gently using your fingers stuff the paste inside each egg as much as you can. Set aside the remaining paste.
• Heat remaining oil in a pan, and gently slide in the stuffed eggs into the pan. Add remaining paste if any and allow the eggs to fry on medium heat until the eggs start browning or turning crispy on the outside. Adjust salt if required. Add freshly chopped coriander leaves just before turning off the flame.
• Serve it with hot rice and dal or as an appetizer with sliced red onions and lemon wedges.

Sweet Bell Pepper Pulao ~ Raita

When I bought these cutie bell peppers from my neighborhood “Costco” I knew what exactly was I going to turn them into. Yes “Sweet bell pepper pulao” it is! Although the initial plan was to put a whole lot of other ingredients that would spice up my pulao, I changed my mind and settled down for a not really spicy version. Just like I was thinking, the recipe turned out so perfect, appealing with a myriad of colors, flavorful, light and delicious .Jumping  in joy like a 5 year old looking at how beautiful it turned out was my immediated reaction. Don’t believe my words? Well you’ve got to try and I’m sure you’ll agree with me. Oh and your kids would love it too since its packed with nutrition and appeals colorful. Now to the recipe…

Note: Don’t find sweet bell peppers in your store? No worries. Substitute any other variety of peppers like regular bell peppers and its gonna turn out as delicious as this one.

If using freshly cooked rice for this recipe allow the rice to cool off before adding it. Adding rice immediately after its cooked when hot would turn mush when combining and hence the cool off is required.

Don’t know how to cook basmati rice? Follow these simple steps.

- Rinse well and soak 1 cup of basmati rice in cold water for about 10-15 mts

- Drain all the water. Add freshly another 2 cups of water, 1 tsp of oil, little bit of salt, if you are cooking in a microwave. Cover and cook on high till the rice is done. Microwave timings vary so keep an eye so its not over cooked.

- If using a pressure cooker, add one and half cup of water (for every one cup of uncooked basmati rice), 1 tsp oil, little salt, drained basmati rice and pressure cook till 1 whistle. Allow the pressure to cool off, remove the lid, fluff it with a fork and the rice is ready to use.

Want to enhance the flavor of this pulao more? Add a tablespoon or two of lemon juice at the end to provide a zesty flavor.

Ingredients:

10 sweet bell peppers - sliced (about 1 cup)

2  cups cooked basmati rice

1 tbsp ghee + 1 tbsp oil or 2 tbsps cooking oil

2 tbsps cashew nuts

1 tsp cumin seeds

2 bay leaves

1 Medium sized Onion - finely chopped (about 1/2 cup)

4 green chillies - slit lengthwise (Adjust to suit your spice levels)

6 spring onions

¼ tsp turmeric powder

½ tsp salt

1 tsp ginger - garlic paste

¼ tsp turmeric powder

Salt to taste

1 tsp coriander powder

½ tsp cumin powder

½ tsp garam masala

2 tbsps lemon juice (optional)

chopped cilantro leaves for garnish

How To:

• In a wide bottomed pan, heat oil or ghee. Add cashew nuts and fry on low flame till golden brown.
• Add cumin seeds, let them splutter then add bay leaves, chopped onions, spring onions, green chillies, salt, and turmeric. Saute for about 5 mts on medium flame till the onions turn soft.
• Add ginger - garlic paste, and saute for another 2 mts on medium flame.
• Add sliced sweet bell peppers, gently stir. Cover and cook for 3-4 mts on medium flame till the peppers turn soft but retain a bit of crunch.

• Add cumin powder, coriander powder. Mix till combined.
• Add cooked rice and gently mix it so the rice and vegetables combine.

• Just before turning off the flame, adjust salt if required, add garam masala, lemon juice (if using)  and freshly chopped cilantro leaves.
• Serve hot with yoghurt/raita and papad on the side.

Soy Granules Subzi

Want a curry in a jiffy?  Then you’ve got to try this. Well, I am not running a marathon like rachel ray’s 30 minute meals but if I ever do so, then this simple yet fully flavorful soy granule subzi would definitely fit into my theme. For those of you who do not know, soy is cholesterol free, an excellent source of protein and low in calories. I used “Nutrela” brand soy granules that is sold in most indian grocery stores. When cooked soy granules have a minced meat texture and taste amazingly delicious. The best part? All you need to do is to soak them in hot water for about 5-10 mts till they soften and you are on your way for a quick fix. Now you’ve got to think of what to do with the time that you otherwise would have spent in the kitchen :) . Lets take a quick peek at the recipe:

Ingredients:

1 cup soy granules

½ tsp salt

6 cups water

2-3 tbsps olive oil or any other cooking oil

2-3 tbsps broken cashew nuts

½ tsp cumin seeds

1 cup finely chopped onions (1 large onion)

5-6 fresh curry leaves

¼ tsp turmeric powder

Salt to taste

1 tsp ginger - garlic paste

2 small tomatoes - finely chopped

1 tsp red chilli powder (Adjust to suite your spice levels)

1 tsp garam masala powder

How To:

• Bring 6 cups of water to boil. Turn off the flame and add the soy granules, ½ tsp salt to it. Let it soak while you fry the onions. By the time they soak, the granules turn puffy.
• In another pan, heat oil, add cashew nuts and toss them for a minute on medium flame till light golden brown. Throw in the cumin seeds, curry leaves, chopped onions, salt to taste and turmeric. Saute for about 5-8 mts on medium flame till the onions turn soft and light golden brown in color.
• Add ginger - garlic paste, and fry for a minute on medium flame.
• Add chopped tomatoes, chilli powder, mix and let cook uncovered for 3-4 mts till soft.
• While the tomatoes are cooking squeeze all the water from the soy granules, discard the water and set them aside.
• Add the soy granules to the tomato onion mixture, combine and let cook for another 3-4 mts till the raw smell disappears. Add garam masala powder, adjust salt and finally add the freshly chopped coriander leaves just before switching off the flame.
• Serve hot with chapathi, or steamed rice with papad and yoghurt on the side.

I can’t think of a better way to spend the cold winter nights than having a comforting one pot warm meal. What more could I ask if its healthy and is packed with nutrients. I love one pot meals for the fact they save time a lot and allow spending time with family enjoying delicious home cooked dinners. Coming to this dish, I’m a self proclaimed hater when it comes to beets. Well that was long back before I realised the sweet, earthy flavor of this marvelous vegetable that I seldom ate as a kid and my mom who  desperately was trying at her wits’ end to make me take a bite. Here it is mom, you finally made it! Yay! Victory time. I served this pulao with cucumber raita and baby potato masala curry. Now, the recipes…..

Beetroot Pulao

Ingredients:

For the rice:

2 cups basmati rice

1 tbsp salt

4 cloves/lavangalu

4 elaichi/cardamom

1″ dalchini/cinnamon stick

2 bay leaves

1 tbsp oil

10 cups water

Others:

2 tbsps olive oil or any other cooking oil

1 tsp shahi jeera

4 tbsps cashew nuts

1 small red onion  (about ½ cup thinly sliced red onions )

1 tsp red chilli powder (adjust to suit your spice levels)

Salt to taste

1 ½ tsp ginger - garlic paste

1 Medium beetroot, peel off the skin and grate it (about 1 cup)

1 tsp garam masala powder

You will need:

1 wide deep bottomed vessel

Sieve (To drain the rice)

Preparation:

• Soak basmati rice in plenty of cold water while you grate the beetroot and slice the onions

How To:

• In a deep vessel, bring to boil, 10 cups of water. Add 1 tbsp of salt, oil, and the spices (cloves, elaichi, dalchini and bay leaves). Drain all the water from the soaked basmati rice and add it to the boiling water. Let it cook on high flame for about 8 - 10 mts until the rice is just done. Take care not to turn it mushy.
• Remove and drain it in a sieve. Set the rice aside while you prep up the beetroot mixture.
• In the same vessel, heat 2 tbsps of oil. On medium heat, add cashew nuts and fry till light golden brown, add shahi jeera, sliced onions, salt to taste and cook on for 4-5 mts till onions turn soft.
• Add ginger - garlic paste and fry for 2 mts on medium flame till the raw smell disappears
• Add grated beetroot, chilli powder and fry for about 6 mts on medium flame till the raw smell disappears from the beets.
• Add garam masala powder and combine. Lower the flame, add the cooked basmati rice and gently mix until combined.
• Turn the flame to medium low and let the rice warm a bit for about 3-4 mts uncovered.
• Serve it warm with cucumber raita and baby potato masala.

Cucumber Raita

Ingredients:

1 cup thinly chopped cucumber (do not peel the skin)

2 cups of plain yoghurt

Salt to taste

How To:

• Beat the yoghurt with a fork till smooth and creamy
• Add salt, pinch of jeera powder, and chopped/grated cucumber
• Serve cold with a warm plate of pulao.

Baby Aloo Masala

Ingredients:

20 baby potatoes

1 cup thinly sliced onions (1 Large Onion)

4 tbsps cooking oil

Salt to taste

1 tomato

1 tbsp coriander powder

1/4 tsp cumin powder

pinch of methi powder

1 tsp chilli powder

1 tsp mustard seeds/avalu

½ tsp jeera/cumin seeds

5-6 fresh curry leaves

1 tsp ginger - garlic paste

½ tsp turmeric powder

3 tbsps poppy seeds - grind to powder (roast on low flame for 3-4 mts or microwave for a minute on high)

1 ½ cups water

pinch of cloves powder

½ tsp garam masala powder

fresh cilantro leaves for garnish

Preparation:

• Pressure cook baby potatoes with 3 cups of water for 1 whistle. Let pressure cool off, remove the potatoes, peel the skin and set aside.

How To:

• Heat 2 tbsps oil, add sliced onions, salt and fry on medium heat for about 8 mts till soft and golden brown. Add ginger-garlic paste. Fry for a minute. Remove, cool off, and grind to smooth paste with tomato, coriander powder, cumin powder, methi powder and chilli powder. Set aside.
• Add 1 tbsps oil, and saute the peeled baby potatoes on medium heat about 5-6 mts till golden brown spots appear on them. Set aside.
• Pour in the remaining oil (1 tbsp) and let it heat. Add cumin seeds, mustard seeds and curry leaves on low flame. Let them splutter.
• Add the ground onion paste, and cook on low flame for 2 mts. Add poppy seed powder, turmeric powder, potatoes and combine. Add 1 ½  cups water. Bring to boil. Cook uncovered on low flame till the gravy thickens.
• Just before removing off from the flame, adjust salt, chilly powder. Add garam masala. combine.
• Garnish with fresh cilantro leaves and serve hot with plain rice, pulao, or rotis.

I have been on a baking spree ever since the holiday season started and can’t seem to stop yet. mmm I simply love the aroma of freshly baked goodies. Recently finished baking a big batch of sugar cookies, snicker doodles, chocolate chip-macadamia nut cookies and mini vanilla cup cakes for a dear friends son’s birthday bash which was on the christmas eve, but could’nt manage to click some pictures for any of them. Hubby dear and me are going to visit a dear of friend of ours, So I’m onto it again, all set with a fresh new batch of  cookies but this time with a hint of coffee in it. If you are a coffee lover like me, then I promise this recipe will not leave you disappointed. For those who are not familiar with coffee flavor in cookies, I would say what I say in all my posts, “Try it! I’m sure you’ll love it”. Now, lets take a quick peek at the recipe.

Note:

• I used starbucks instant coffee powder in this recipe but any instant coffee powder that you use at home may be added.
• Bring the butter, and egg to room temparature before you start to make the cookies. Take them out and leave it on your counter top for 10-15 mts while you measure other dry ingredients. Forgot to take the butter out? No worries, microwave on high for 10 seconds till the butter is just soft to touch yet still firm and you are all set to got!
• While measuring flour, Spoon it or scoop the flour into the measuring cup and level it off with a knife or spatula. Do not tap the cup on the counter top after filling the flour.

Ingredients: (Makes 35 - 40 cookies)

2 cups All Purpose Flour (Maida)

½  tsp salt

¼ tsp baking soda

¼ tsp baking powder

1/3 cup butter (Unsalted)

½ cup dark brown sugar (tightly packed)

½ cup white sugar

1 egg

1 ½ tsp vanilla essense

1 tbsp milk

1 tbsp hot water

2 tbsps instant coffee powder

sugar for sprinkling on top

You will need:

1 large bowl (for mixing all the ingredients)

1 medium bowl (for sifting the dry ingredients)

A small bowl for mixing coffee

Sieve

Spatula/Spoon for mixing

Measuring cups & Spoons

Hand Mixer (Optional)

A plastic wrap/foil

2 cookie sheets lined with parchment paper

How To:

• In a bowl, sift together the flour, baking powder, baking soda, and the salt. Set aside
• In a small bowl, add 1 tbsp of hot water and the instant coffee powder. Mix it and without any lumps and set aside.

• In a large bowl, add butter, brown sugar, and white sugar. If you using a spoon mix it until well blended (see picture above). If using a hand mixer, mix it on low speed till combined.

• Add Milk, vanilla essence, egg. Beat till light (use low speed if using a hand mixer) and the mixture turns to a creamy texture as shown in the picture above.

• Add the coffee mixture and combine. Add dry ingredients (flour, baking soda, baking powder, salt) and mix it till just blended (see picture above). Do not over mix.

• Cover the dough with a plastic foil as shown above and refrigerate it for 15 mts. Meanwhile, preheat the oven to 400 degrees Farenheit.

• Take out the dough from the refrigerator, make lemon sized balls and place on the parchment paper lined baking sheet. Leave 2 inches of space between each ball. Flatten the balls slightly using a fork and sprinkle some sugar on top of it. (as shown in the picture above)
• Bake in the pre-heated oven for not more than 8 - 10 mts or till edges are slightly toasted. Do not over bake, since the bottom portion of the cookies gets burnt easily.
• Remove the cookies onto a wire rack immediately and allow to cool completely. The cookies are soft to touch as soon as they are taken out of the oven, but turn hard once cooled. Store them in an airtight container and enjoy with a hot cup of coffee/tea.

My kitchen shelves are stocked up with all kinds of stuff neatly (not really) organized in sections.  Every once in a while I go thru my them looking for expired items to be discarded. I take out all the items, check for freshness, re-arrange all of them so I remember that I have to use them. While in this process over the last few weeks of “Clean Up Kitchen” program, I suddenly realised  a few things in my pantry were treated with low profile. So I started on a mission to use up all of them. One among the list was a small bag of almond powder that I remember buying a while back. At first I thought of making a dessert but then I wanted to cook it along with something.  With the change in weather indicating the beginning of autumn, temperatures not too cold like in winters and not too hot like in summers, I wanted to go for a mild curry that tastes well with both rice and rotis and of course that also involves almond powder as an ingredient. So off I went, browsing through my recipe files that I have been collecting since ages and looking out for ideas, when this dish caught my eye. Musallam meaning “whole” and Murgh meaning “chicken” is a rich creamy dish that is said to a jewel of the Awadhi Cuisine.  The dish has derived its name thru the process of cooking whole chicken in a creamy sauce and a combination of spices that result in a rich succulent dish that is mildly spicy and tastes amazing when paired up with plain cooked basmati rice, pulao, or as a side to go with rotis. I used boneless chicken pieces instead of whole chicken for convenience but the taste was delicious. Now to the recipe…

Ingredients:

2 lbs boneless chicken - cut into chunks

3 cups chopped onions (about 2 Large Onions) - Finely chopped

2 large tomatoes

2 garlic pods - finely chopped

¼ tsp turmeric pwd

½ tsp red chilli powder

Salt to taste

3 tbsps cooking oil

Freshly chopped cilantro leaves for garnish

3 tbsps almond powder or 15 almonds

For the Spice Powder:

½ tsp whole black pepper corns

½ tsp cumin seeds

1″ cinnamon stick

2 cloves/lavangalu

1 elaichi/cardamom

For the Marinade:

1 ½ tsp ginger garlic paste

½ tsp green chilli paste or 4-5 crushed green chillies

¾ cup thickly beaten curd/yogurt

1 ½ coriander pwd

½ tsp red chilli pwd

½ tsp salt

Preparation:

• In a wide bowl, mix the ingredients mentioned under “Marinade”. Add cleaned chicken * pieces to the mixture. Cover and let it marinate while you are busy with the rest of the procedure.
• Bring to boil 3 cups of water in a vessel. Take a tomato, make a slit on the head of the tomato in a + shape. Gently place it in the water and let it cook for about 1 to 2 mts. Remove and rinse under cold water. The skin should come off easily by now. Let it cool and grind to smooth paste then set aside.
• Heat a pan, and fry the spices mentioned under “Spice Powder” for 3-4 mts on low flame till nice aroma comes out. Cool, grind to fine powder and set aside.
• If not using store bought almond powder, then follow this procedure: Bring to boil 2 cups of water to boil. Turn off the flame. Throw in the almonds and leave it for 2 minutes. Drain the water. By this time the skin should be very soft and it should slip of easily when you remove with your fingers. Now grind the almonds adding little milk as necessary to make into smooth paste. Set aside.

How To:

• Heat 1 tbsp of oil in a wide deep bottomed vessel, add chopped garlic, chopped onions, and turmeric powder. Fry on medium flame for around 8 - 10 mts till the onions turn soft and light golden brown in color. Remove the onions on to a plate, let it cool and grind to smooth paste.
• In the same vessel, heat remaining 2 tbsps of oil, shake off excess marinade and add the marinated chicken pieces in the oil. (Set the remaining marinade paste aside for using it later). Fry on high heat for about 5 - 7 mts till the chicken pieces turn lightly brown on all sides. Remove and set aside.
• In the same vessel, add the onion paste, tomato paste, red chilli powder, ¼ cup water and cook on medium flame for about 3 -4 mts.
• Add the fried chicken pieces, left over marinade if any, almond powder/paste, and mix well. Add ½ cup of water. Cook covered on low flame till the chicken turns soft and they gravy reaches to the desired consistency.
• Just before turning off the heat, add freshly chopped cilantro.
• Serve hot with plain cooked basmati rice, biryani, pulao or rotis.

Cranberry Beans Pulao

During my leisurely walk through the aisles of a mexican grocery store in our neighbourhood, I spotted these cute beans that have purple splotches all over them. I am completely unaware of how they would taste like but picked them right away because I loved the color and they also looked like chikkudukaya aka Indian broad beans that are always a luxury for us here except during summers when they are sold in abundance. Now that I made up my mind not to miss the slightest opportunity of buying them, my next task was, what do I experiment them with? At first I thought of a simple onion and tomato based gravy dish but since I was not sure how they were going to taste I decided to include them in a rice based dish and whip up a one pot meal. A few spices in the pantry combined with the fresh flavors of cilantro, mint and kasoori methi added a special flavor to the dish resulting in a simple yet rich dish that is surely going to be a hit in any home. Don’t believe me? Well you will have to try it out and see. I made alu kurma to accompany with this dish but pairing it with plain onion raita also works wonders. Here’s how…

Note: Can’t find cranberry beans in your grocery store? Substitute them with lima beans, chick peas, red kidney beans … use your creativity!

Cranberry Beans

Ingredients for Cranberry Beans Pulao:

2 cups basmati rice (Soak in plenty of water for 30 mts)

1 cup fresh cranberry beans/chikkudukayalu

1 large red onion - Thinly sliced

½ tbsp of cooking oil + ½ tbsp of ghee/butter (I prefer ghee over butter for this dish)

4 cloves (lavangalu)

½ tsp shahi jeera/Black Cumin seeds

1 ” cinnamon stick

1 elaichi

1 star anise/anasapuvvu

2 bay leaves/pulao aaku

¼ tsp turmeric powder

Salt to taste

15-20 twigs of cilantro (about ¼ cup roughly chopped)

2 tbsps kasoori methi leaves

10 - 12 pudina leaves (roughly chopped)

3 - 4 green chillies

1 tsp ginger and garlic paste

Preparation:

• Remove the skin and pressure cook the cranberry beans/chikkudukayalu with 2 cups of water + pinch of salt till 1 to 2 whistles. Once the pressure is off, remove, drain the water and set aside. If using the stove top bring water to a boil, add the beans, salt and cook on medium low flame for 10 -15 mts. 
• Coarsely grind chopped cilantro, kasoori methi, pudina and green chillies. Set aside.
• Drain all the water from the soaked basmati rice and set aside.

How To:

• In a pressure cooker/deep and wide bottomed vessel, heat oil and ghee/butter. On med flame fry the whole spices (cloves, shahi jeera, cinnamon, elaichi, star anise, and bay leaf) for few seconds till the flavor comes out. Then add onions, turmeric powder and fry for 5 minutes till soft on medium flame.
• Add the coarsely ground cilantro-mint-kasoori methi paste, ginger and garlic paste. Fry for 4 - 5 minutes on medium flame till the raw smell disappears.
• Add the cooked beans. Mix well gently and fry for 3 - 4 mts on medium flame stirring occasionally. Take care not to over mix because the beans might break or turn mushy.
• Add drained basmati rice, mix gently to combine all the spices, beans and rice. Fry for a minute on medium flame.
• Add 3 cups of water, adjust salt (if the water tastes salty, it’s going to have the right amount once cooked). Cover it with the pressure cook lid upside down and bring it to a boil. Once the water starts boiling, close it tightly with the pressure cooker lid and cook till 2 whistles.
• Turn off the flame, allow the pressure to settle down then remove the lid, and fluff it with a fork. Serve warm with alu kurma (See recipe  below)  or raita.

Note: For those cooking in a vessel instead of a pressure cooker, once the water comes to boil, turn the flame to low and cook till done. For those using microwave, once you add water, transfer the contents to a microwave safe bowl and cook covered for 12 - 15 mts. Since microwave timings differ don’t forget to keep any eye. Alternatively you can also use an electric cooker.

Pulao and Alu Kurma for lunch

Alu Kurma

Ingredients for Alu Kurma:

3 medium sized Potatoes

3 medium sized onions (about 2 cups finely chopped)

4 Green Chillies (Adjust to suit your spice levels) - Slit Lengthwise into two halves

2 medium tomatoes (Wash and cut into Quarters)

10 - 15 Fresh Curry Leaves

2 tbsps cooking oil

1 ½ tsp ginger & garlic paste

¼ tsp turmeric powder

2 tsps chilli powder (adjust to suit your spice levels)

1 tsp coriander powder

¼ tsp cumin powder

Salt to taste

½ cup water

Fresh Cilantro/Coriander leaves for garnish

Make into Powder: (Heat a pan, and slightly roast till nice aroma comes out. Cool and grind to powder)

1 ½ tbsps poppy seeds/gasagasalu

2 tbsps freshly grated coconut or 1 tbsp dried coconut powder

Preparation:

• Wash and pressure cook potatoes in 3 cups of water till 3 whistles. Once the pressure cools off take out the potatoes, remove the skins and cut them into cubes.

How To:

• Heat oil in a vessel, add chopped onions, slit green chillies, curry leaves, salt, turmeric and fry on medium flame for 5 - 6 mts till the onions turn soft.
• Add ginger - garlic paste and saute on medium flame till the raw smell disappears (about 3 mts)
• Add chilli powder, coriander powder, cumin powder and combine
• Add quartered tomatoes, cubed potatoes. Mix gently. Cover and cook on medium heat for about 6 - 7  mts till the raw smell from the potatoes disappears. Stir in between to prevent sticking at the bottom of the pan.
• Remove the lid, add the roasted ground poppy seeds, and coconut powder and mix gently.
• Cover and cook for another 2 - 3 mts
• Add ½ cup water, and cook covered on medium heat till the gravy turns thick.
• Just before turning of the flame, add freshly chopped coriander leaves.
• Serve hot with chikkudu ginjalu pulao, roti, plain rice, or kobbari annam

Alu Kurma

Tip: Just before serving, slice them into two halves and toast them. Apply little butter and serve warm.