Instant Channa Biriyani

There is a funny story behind such sort of a biriyani :) My distant relative, Shobechi sells wonderful stuffs like Kalathappam to Varkeys shop and her kalathappam were so famous. We met her during a wedding ceremony and came to know that she had participated in a cooking competition and won first prize. Well, this incident was 15 years ago :D We were anxious to know which recipe made her won. She made biriyani with Black chickpea/Kadala. The judges asked her to name her recipe. She hadn't thought about this and instantly she named it "Kuthira Biriyani". We all laughed hearing this. I have never heard anything like Kuthira biriyani.

Channa Biriyani is inspired from the above story. I tried to make with Chickpea/Kabuli Channa instead of Kadala. This is not an authentic biriyani preparation; just an instant one that can be made in the rush hours as lunch box/dinner menu.

Recipe Source: Mine

Ingredients:

Chickpea - 1/2 cup
Onions - 2 medium (finely sliced)
Green chilli - 2 nos (slit lengthwise)
Ginger paste - 3/4 tsp
Garlic paste - 1 and 1/2 tsp
Tomato - 2 nos (sliced)
Cloves - 3
Cinnamon - 2 (1 inch stick)
Cardamom - 1
Bay leaf - 1
Turmeric powder - 1 tsp
Coriander powder - 1 and 1/2 tbsp
Cumin powder - 1 tsp
Fennel powder - 1 tsp
Garam masala - 1 tbsp
Coriander leaves - to garnish
Basmati Rice - 1 cup
Oil
Salt

Instructions:

• Soak chickpea in water overnight and pressure cook chickpea with salt till it is cooked.
• Heat oil in a pan. Add cloves, cinnamon, cardamom and bay leaf.
• Add sliced onions and sauté until translucent.
• Then add ginger and garlic paste and sauté till raw smell goes off.
• Add turmeric and coriander powder and fry for 2-3 minutes. Make sure the powders doesn't get burnt.
• Add sliced tomatoes and fry till it turns soft.
• Add cooked chickpea and fry for few minutes.
• Add fennel powder, garam masala and garnish with coriander leaves.
• Cook Basmati rice with salt separately and once the rice is bit cooled, add the chickpea mixture with cooked rice.
• Serve with raita and pickle.

Corn Sandwich

We had gone for a picnic along with my cousin Ritaechi & Radhuettan to Bowral Tulips Festival in Oct '12. I baked and packed Egg Puffs, Melting Moments cookies and brownies to munch on. Ritaechi called and told me she would be bringing sandwich.

Have to say, Ritaechi is truly a Masterchef. All of her recipes are very delicious and I've learnt few recipes from chechi which I would be posting later. Whenever we visit her home, she would prepare new dishes and  serve a minimum of 5-6 dishes. The dining table will be full of fantastic and variety dishes for her guests.

Ritaechi's corn sandwich was so yummy and we finished it all off. I got this recipe as well from her :) and have made 2-3 times. We all loved it.

Here goes the recipe and it is indeed an easy and very filling one with the crunchiness of corn kernels and very few ingredients. As Sathya is having pot luck today at office, I used 2 corn cobs. With 2 cobs, I could make 8 sandwiches. You can try this out this just 1 corn cob or a canned corn kernels and adjust the ingredients accordingly. Just spread butter on the bread slice and the filling, a simple sandwich is ready.

Recipe Source: Rita chechi

Ingredients:

Corn cobs - 2 nos
Onions - 2 nos (chopped)
Tomato - 1 no (chopped)
Green chilly - 1 no (finely chopped)
Salt
Pepper Powder
Oil - 2 tbsp (I use Extra virgin olive oil)
Coriander leaves - To garnish

Instructions:

• Cut the corn from the cob. I prefer to use fresh corn kernels rather than the canned ones. You may use canned corn kernels to ease your work.
• If using fresh corn kernels, microwave the kernels for 3 minutes with salt.  Mash the corn kernels after it's cooked. Not sure about the canned ones.If the canned ones seem raw, clean the canned kernels in water and microwave.
• Pour oil in a hot pan and add chopped onions and green chilly.
• When onions turn translucent, add the chopped tomatoes and let it turn mushy.
• Now add the corn kernels. Adjust salt and pepper powder to your taste.
• Fry the mixture for 5 minutes.
• Turn off the flame and garnish with chopped coriander leaves.
• Once the mixture is cooled, you may fill it up.
• Spread butter on the bread slice and place 2 tsps of the mixture for filling.
• Serve it up :)

Mexican Rice with Raita

This is an easy peasy lunch-box menu. It doesn't need onions,ginger, garlic & tomato :) and so less chopping. It can't be rated as an authentic Mexican rice; but still has that Mexican flavour when you add capsicum. This pairs well with Raita. Also try adding pomegranates to Raita which gives an extra crunchiness.

I learnt this recipe from my Maami. She makes yummy vegan dishes. She came across this recipe from Hindu newspaper. I've slightly modified the recipe. You may use any vegetable(shredded cabbage) of your choice. The good part is no need of gravy with this rice combo. Best to use Kashmiri chilli powder to get the nice red color. Please make sure you heat it in microwave before you serve.

Recipe Source: Lalitha Maami

Ingredients:

Carrots : 2 nos (cut in julienne)
Capsicums: 1 no (cut in julienne)
Beans : handful
Kashmiri Chilli powder: 1 and half tbsp
Oil: 2 tbsp
Salt: To taste
Rice

Method:

1) Pour oil into the hot kadai.
2) Add carrots, beans, salt and fry till it is half-cooked.
3) Add capsicum and fry all the veggies until it is cooked.
4) Add Kashmiri Chilli powder and sauté till the raw smell is gone. Adjust the chilli powder according to your taste.
5) Fry for 2 minutes more so that the spice gets coated well with the veggies.
6) Combine the masala with the cooked rice and mix well.

7) Serve immediately.