Veggie Platter: September 2016

Friday, September 30, 2016

A - Z Rice Recipes ~ Z for Zafrani Pulao (Sweet Version)

We have reached the final alphabet on my A - Z Rice series and today also marks the final day of the blogging marathon #68. I am winding up the series on a sweet note with a fragrant zafrani pulao. It is a treat from the royal kitchens of Muslim rulers, as all those other flavorful pulao / biryani versions in India. Zafrani pulao, meaning saffron rice is cooked both in savory and sweet versions. This pulao uses minimal ingredients and yet the best ones. The fragrant Basmati rice is cooked in saffron infused milk and rounded up with a garnish of toasted nuts. The saffron is the star of the recipe which lends the flavor and color to the dish and hence the name Zafrani pulao.

This is actually a straight forward recipe. Just care need to be taken to cook the rice properly where each gain stands apart rather than being mushy / clumpy. Actually a pressure cooker comes handy here to cook that perfect textured rice, especially if cooking a small quantity of pulao.

Ingredients: (2 servings)
1/2 cup Basmati rice
2 generous pinches of saffron
2 tbsp. warm milk
1 tbsp. ghee
1 to 2 tbsp. chopped / slivered almonds, raisins and cashew halves
1/2 cup + 2 tbsp. water
2 tbsp. sugar
1/4 tsp. ground cardamom
1/8 tsp. ground nutmeg

Method:
1. Wash and soak rice in water for about 20 to 30 minutes and drain.
2. Soak saffron strands in warm milk, in the mean while.
3. Heat ghee in a small pan and toast cashews, almonds and raisins in it. The cashews and almonds must turn golden brown and the raisins should turn plump. Transfer the toasted nuts & raisins to a small bowl, using a slotted spoon.
4. To the same pan, add rice and saute for a minute. Add cardamom, nutmeg and the saffron milk from step 2.
5. Boil water and sugar in another pot until the latter melts. If using the same pan to cook, transfer this sugar water as well to the pan. Cover and cook on low flame until rice absorbs all the water and appears done.
Alternately, add everything (except the toasted nuts) to a small pressure cooker and cook for 3 whistles.
6. Let it sit for about 10 minutes so that the rice grains set and not turn mushy when handled with a spoon. Garnish with the toasted nuts and raisins and serve.

Recipes so far in A - Z Rice Dishes,

A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai
F for Fodnicha Bhaat
G for Gongura Pulihora
H for Hare Moong ki Chaaswaali Khichdi
I for Iyengar Style Kadambam
J for Jodhpuri Vegetable Pulao
K for Kaju - Karivepaku Annam
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora
N for Narali Bhaat
O for Oliya
P for Peas Pulao
Q for Qabooli Biryani
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani
T for Tawa Pulao
U for Urad dal Khichdi
V for Varhadi Pulao
W for Waghareli Khichdi
X for Xmas Rice Pudding
Y for Yellina Chitranna

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Thursday, September 29, 2016

A - Z Rice Dishes ~ Y for Yellina Chitranna

A simple and quick rice option for the letter 'Y' today. I kept thinking in terms of a vegetarian version of yakhni pulao or something that starts with yellow until I remembered this rice. The humble lemon rice is called chitranna in Kannada while 'yellu' is sesame seeds. This rice is therefore a jazzed up version of the traditional lemon rice to be precise. Sesame seeds and fresh coconut add great flavor and taste to this already yummy rice and it makes a great festive meal option or even a lunchbox item if you have left over rice.

Ingredients:
2 cups cooked rice (Sona masuri / Basmati)
1.5 tbsp. white sesame seeds / 3 tbsp. sesame powder
1 tbsp. oil
2 tbsp. peanuts
2 dried red chillies, broken into bits or 2 green chillies, sliced lengthwise
1 tsp. split chickpeas / chana dal
1 tsp. black gram / urad dal
1 tsp. mustard seeds
Few curry leaves
2 -3 pinches of asafoetida powder
1/16 tsp. turmeric powder
A fistful of grated fresh coconut
3 tbsp. lemon juice
Salt to taste

Method:
* Dry toast the sesame seeds until they start to splutter. Let cool and grind finely.
* Heat oil in a pan / kadai. Add peanuts, chana dal, urad dal and mustard seeds. When mustard seeds start to sizzle and pop and the dals start to turn reddish, add chillies and saute for few seconds. Next add curry leaves, turmeric, asafoetida, ground sesame seeds and coconut. Saute for a couple of minutes on low flame and turn off the stove.
* Add rice, salt and lemon / lime juice and mix well so that there are not any lumps in the rice. Taste the rice and adjust the salt or the lemon juice if needed.
* Let the rice sit for at least 15 - 30 minutes for the flavors to incorporate.
* It can be served on it's own or serve with some papad / chips.

Note:
* Salt and lemon flavors tone down a bit after the resting period and so add those ingredients accordingly or taste the rice again after 30 minutes and adjust the quantities.
* In case if the rice turns out too salty / too sour just add some more rice and mix well to combine.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai
F for Fodnicha Bhaat
G for Gongura Pulihora
H for Hare Moong ki Chaaswaali Khichdi
I for Iyengar Style Kadambam
J for Jodhpuri Vegetable Pulao
K for Kaju - Karivepaku Annam
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora
N for Narali Bhaat
O for Oliya
P for Peas Pulao
Q for Qabooli Biryani
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani
T for Tawa Pulao
U for Urad dal Khichdi
V for Varhadi Pulao
W for Waghareli Khichdi
X for Xmas Rice Pudding

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A - Z Rice Dishes ~ X for Xmas Rice Pudding

I had actually cooked a savory one pot meal for today but had a change of mind in the last minute and cooked this Christmas rice pudding instead. Rice pudding needs no introduction since it is one of those dishes which has crossed borders or countries for that matter. It is part of every culture around the world, albeit it may be presented with slight variations. While cardamom and sometimes edible camphor act as the flavoring agents in an Indian rice pudding, cinnamon and sometimes with the addition of vanilla dominates the European versions. Many of the latter versions also contain eggs.

Rice pudding is served on Christmas eve and Christmas day in many European countries. I wanted to go with a Danish version where it is served with cream and cherry sauce. I did not find the fresh cherries when I needed and so, I settled with this eggless cinnamon version instead. Most of the versions involve rice and milk being simmered in a pot until it reaches a soft consistency and the cinnamon and sugar being added at the final stages. Sometimes a cinnamon stick is added along with the rice and would be discarded at the time of serving.

Ingredients: (Yield 2 servings)
1/4 cup short grain rice
1/4 cup water
A pinch of salt
1 & 1/4 cup milk
2 - 3 tbsp. sugar
1/2 tsp. ground cinnamon
1 tsp. butter

Method:
* Add water and salt to a non stick or a thick bottomed pot and bring it to a boil. Next add milk and boil it, while stirring.
* Add rice next and cook on low flame until it reaches a soft consistency, with intermittent stirring to avoid the rice sticking to the bottom of the pan.
Alternately for a faster method, rinse the rice and pressure cook adding water and 1/2 cup milk, for 4 whistles. Transfer the cooked rice and the remaining milk to a pot and cook for a few minutes until the desired consistency is reached.
* Combine the sugar and cinnamon in a small bowl. Serve the pudding with a sprinkling of cinnamon sugar and a blob of butter.

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Tuesday, September 27, 2016

Waghareli Khichdi / Vaghareli Khichdi

Waghareli khichdi (or vaghareli khichdi), a filling and quick meal idea from Gujarat is my choice of dish today under the alphabet 'W'. Waghaar / Vaghaar is a Gujarati word meaning the 'tempering / seasoning' part and the dish basically means a tempered rice. I thought the simplicity of the title is misleading as this wholesome rice is not simple in terms of flavors and nutrition.

The recipe can be easily customized according to what one have on hand and what one would prefer. Rice and beans can be used in equal proportions or in 2:1 ratio. One or a combo of beans can be used and lentils, split chickpeas, yellow moong dal, split green gram are some of the choices that can go into this rice. Similarly any vegetable of your choice that don't turn into mush quickly can be used in this quick one pot meal.

Ingredients: (Servings 4)
1/2 cup rice
1/4 cup mixture of lentils (I used toordal/pigeon peas, split chickpeas/chana dal and moong dal.)
1 tbsp. ghee or oil
1 tsp. mustard seeds
1 tsp. cumin seeds
1/4 tsp. peppercorns
1" piece of cinnamon stick
2 cloves
2 dried red chilli
Few curry leaves
1 tsp. grated ginger
2 pinches of asafoetida powder
1/4 tsp. turmeric powder
1/2 tsp, chili powder
1 potato, peeled and cut into big chunks
1 small carrot, peeled and cubed
1/8 cup green peas
1/8 up tuvar lilva (Green pigeon peas)
2 tbsp. peanuts
Salt to taste

Method:
* Soak dals for about an hour or two in water and drain. Rinse the rice and keep it aside.
* Heat ghee in a pressure cooker directly and add mustard seeds, cumin seeds, pepper corns, cinnamon, cloves and red chillies. When they start to splutter, add ginger and saute for few seconds. Then add turmeric, curry leaves, asafoetida and stir once.
* Next add the vegetables, dals, rice, chili powder, peanuts and about 3 cups of water. Cook for 4 to 5 whistles or until the mixture is cooked to mush.
* Remove and add salt and mix well. Adjust the consistency by adding water if needed. Bring the mixture to a boil again if water is added.

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Monday, September 26, 2016

A - Z Rice Dishes ~ V for Varhadi Pulao / Vegetarian Goli Bhaat

My 'V' dish, Varhadi pulao comes from the state of Maharashtra which originally happens to be a meat based dish. I happened to see an interesting vegetarian variation on Pradnya's blog during one of the previous marathons. I had bookmarked it and now it seemed like the right time to try it when I am doing the 'Rice' series this month. This savory rice dish is usually a part of the feast prepared to welcome the wedding guests and hence the name Varhadi pulao. It is also called as the goli bhaat in reference to the round shaped minced meat dumplings used in the dish.

Pradnya used spicy chickpea flour dumplings as the vegetarian substitute here which when combined with the spicy base used for the rice makes the final dish a super duper hit. I was initially apprehensive about how my husband is going to receive the dish as he is not a fan of overtly spiced dishes and he can't stand coconut. However the dish was so flavorful that my husband had it for three meals straight, continuously praising it. I did not make any changes to the original recipe except halving it since there were only two of us to eat it. The original dish also suggests to add about 2 ladles of ghee to the dish as it happens to be a celebratory dish and is supposed to be special. However I stuck to Pradnya's low cal version.

The recipe appears to be a tedious one because of the list of ingredients but is not that difficult considering that it is prepared during weddings. The preparation consists of three parts - preparing the masala, goli and rice.

Part 1:
Ingredients for masala paste:
1 tbsp. dry grated coconut
1 tsp. sesame seeds
1 tsp. poppy seeds
1 tsp. black pepercorns
1 tsp. green cardamom
1 tsp. cumin seeds
1/2 tsp. caraway seeds
2 to 3 cloves
2 bay leaves
1 inch cinnamon stick
1 star anise
3 to 4 red chillies
2 tsp. coriander seeds
2 tsp. oil
1 onion, finely chopped
1 inch ginger piece
3 to 4 garlic cloves
1 green chillie

Preparing paste:
1. Dry roast individually coconut, sesame seeds, poppy seeds, black peppercorns, green cardamom, cumin seeds, caraway seeds, cloves, bay leaves, cinnamon stick, star anise and red chillies. Leave the coriander seeds aside.
2. Heat the oil and add onion, ginger, garlic and green chillie. Fry until the onion turns translucent.
3. Grind the ingredients from step 1 and step 2 and the coriander seeds into a fine paste adding a little water.

Part 2:
Ingredients for gole / dumplings:
1.5 cups besan / chickpea flour
1 tsp. garam masala
1 tsp. red chili powder
1 tsp. turmeric powder
Salt to taste
1 tsp. ginger - garlic paste
1 tsp. ground paste from above
1 tsp. oil
Oil to fry

Preparing gole:
* Combine besan, garam masala, chili powder, turmeric and salt in a mixing bowl. Then add ginger-garlic paste, the ground paste, 1 tsp. oil and water if needed to form a thick rollable ball of dough. Let it sit for few minutes.

* Grease your palms with oil and make small balls/gole from the dough and place them in a steamer for about 10 minutes or until done.
* Deep fry these gole in oil until golden brown and crispy. Remove them with a slotted spoon and set them aside.

Part 3:
Ingredients for pulao:
2 cups basmati rice, rinsed and soaked for 10 minutes
1 tbsp. oil
2 tbsp. ghee
1 large onion, finely sliced
1 bay leaf
1 black cardamom
1 tsp. crushed saffron, mixed with a tbsp. warm water (optional)
Ingredients for garnishing:
Deep fried cashews
fresh grated coconut
Minced cilantro

Cooking pulao:
* Heat oil and ghee in a large pot and add onion, cardamom and bay leaf. Saute until onion starts to turn golden brown. Next add the remaining ground masala paste from part 1 and saute until it is dry.
* Add rice and 4 cups of water and cook covered until the water is reduced to half. (What I did was transfer the contents to a container adding only 3& 1/2 cups water and cook it in a pressure cooker without the pressure valve on so that I could add the crushed golas in the middle of the cooking. That way I didn't had to worry about the final consistency of the dish.)
* Crush a few golas with hand to form a coarse mixture and sprinkle this on the rice. Also add the saffron if using. (At this stage, two more ladles of ghee are added to the dish, traditionally.)
* Cover the pot again and cook the rice until all the water is absorbed. Remove the lid during the last minutes of the cooking.
* Garnish the pulao with the remaining golas, fried cashews, coconut and cilantro and gently mix.

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Saturday, September 24, 2016

U for Urad Dal Khichdi

This is one of those dishes where I had zero expectations before the preparation but ended up falling in love once I tasted it. It was similar to the dry version pulagam I make and I told my husband that this is going to be made regularly here after. I enjoyed this simple, filling and nutritious dish with peanut chutney as I do with pongal / pulagam. The rice and urad dal can be cooked together or separately. Urad dal / black gram leaves dark colored liquid when cooked and so I decided to cook both separately so that the final dish still looks white.The original recipe used rice and uard dal in equal ratio but I reduced the black gram ratio when I cooked the khichdi assuming that black gram may dominate the dish. However I realized that the equal ratio would be good as well.

Ingredients: (2 to 3 servings)
1/4 to 1/2 cup whole, black gram / sabut urad dal
1/2 cup Basmati rice
2 tsp. ghee
1 tsp. cumin seeds
3 dried red chillies, broken into bits
Salt to taste

Preparation:
* Soak black gram in water for about 4 hours. Drain and wash until the water is clear.
* Rinse and soak basmati rice in water for about 10 minutes. This step is optional.

The cooking part:
* Pressure cooking is the best method to cook the beans faster. Add the black gram and water to a pressure cooker and cook for 4 to 5 whistles and turn off the stove. The ratio of black gram to water is 1:2, while pressure cooking. It doesn't matter if extra water is added since it can be drained later.
If cooking in a sauce pan, add black gram and water and cook it on medium flame, intermittently stirring and adding water as needed. The ratio of beans and water doesn't matter here. Cook until the beans soften but still hold a firm shape.
* Drain any extra water present and rinse the cooked black gram in a colander and keep aside.
* Similarly, drain the soaked water from the rice and pressure cook it adding a cup of water for 3 whistles. Where as if cooking rice in a sauce pan, add rice and water in the ratio of 1:2. For the above quantity of rice, bring a cup of water to a boil in a sauce pan and add the rice. Cover and cook on lowest setting of heat. Do not be tempted to stir the rice while cooking. It would be done in 15 to 20 minutes.
* Let the cooked rice sit for about 30 minutes or so, before using it in khichdi so that each grain stands separately in the final dish. If the rice is used immediately after cooking, it would clump while mixing.
* Heat ghee in a pan and add cumin seeds and red chillies. When the cumin seeds start to turn brownish, add the drained black gram, rice and salt. Mix with a spatula to combine.
* Serve with a hot Indian style pickle and yogurt on the side. I also served some peanut chutney.

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Friday, September 23, 2016

A - Z Rice Dishes ~ T for Tawa Pulao

Tawa pulao is a quick rice and vegetable stir fry that is popular on the streets of Mumbai. The tawa in the title is a reference to the wide, flat griddle on which this pulao is made though it is not necessary to use one while preparing this rice at home as it is not a convenient option. The vegetables and spices are cooked on a hot sizzling griddle after tempering, with the addition of water/spicy broth as needed and then the cooked rice is mixed at the end, making it a quick stir fry dish. I however cooked vegetables as I prefer. This is a dish where you can use an assortment of vegetables of your choice or availability. I have used tomatoes, capsicum, carrot and peas here though potato and cauliflower would also make a good addition.

Ingredients:
2 cups cooked Basmati rice
1 to 2 tbsp. oil
1 tsp. cumin seeds
1 big onion, finely chopped
1/2 tsp. ginger paste
1/2 tsp. garlic paste (I omitted it.)
2 small tomatoes, finely chopped
1 big carrot, peeled and finely cubed
4 to 6 tbsp. fresh or frozen green peas
1 small green capsicum, finely chopped
1/8 tsp. turmeric powder
3/4 tsp. red chili powder
1.5 tsp. pav bhaji masala
Salt to taste
Minced cilantro to garnish
1 tbsp. lime / lemon juice

Method:
* Heat oil in a pan and add cumin seeds. When they start to brown, add onion and saute until they start to brown. Next add ginger and garlic paste and saute for few seconds.
* Then add tomato, capsicum, carrot and peas, chili powder, pav bhaji masala,turmeric and salt. Cook until the vegetables are cooked to desired consistency. Add a little water if needed while cooking the veggies.
* Add the cooked rice, minced coriander leaves and lemon juice to the pan and gently mix. Cook for a minute or two and serve hot.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai
F for Fodnicha Bhaat
G for Gongura Pulihora
H for Hare Moong ki Chaaswaali Khichdi
I for Iyengar Style Kadambam
J for Jodhpuri Vegetable Pulao
K for Kaju - Karivepaku Annam
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora
N for Narali Bhaat
O for Oliya
P for Peas Pulao
Q for Qabooli Biryani
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
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Thursday, September 22, 2016

A - Z Rice Dishes ~ S for Spinach Layered Biryani

Most of my pulao / biryani recipes ended up being a part of this week's posts, though I didn't plan it that way. And so, here is one more flavorful vegetarian biryani from my kitchen using healthy greens and vegetables. The vegetables used can be changed according to one's tastes and convenience.

Ingredients:
3/4 cup Basmati rice
2 small onions
Oil as needed
1 tbsp. ghee
1 tsp. shahjeera / cumin seeds
4 cloves
3 cardamom pods
2 one inch cinnamon sticks
2 small bay leaves
1 tsp. ginger - garlic paste
1 tsp. green chillie paste / minced chillies
1/4 cup cilantro and mint leaves

2 cups finely chopped spinach leaves

1 tomato, chopped into cubes

1 carrot , peeled and cubed

1/4 cup fresh / frozen peas

1 cup peeled and cubed potatoes1/4 tsp. turmeric powder
Salt to taste
1/4 cup yogurt
1 tbsp. ghee

Method:
* Rinse and soak the Basmati rice in water for about 10 minutes. Cook rice adding enough salt, 1&1/4 cups water and a tsp. of oil, until it is almost done. (I pressure cooked the rice for 2 whistles.)
* Slice the onions lengthwise, thinly and fry them in oil until they turn light brown. Transfer them onto a plate using a slotted spoon and add potatoes to the same oil and fry them until golden brown. (I shallow fried both onion and potatoes.)
* Meanwhile, choose a pan / small cooker that is deep enough to cook the biryani in layers. Heat 2 tsp. oil in the pan and add shah jeera / cumin seeds, cloves, cardamom, cinnamon and bay leaf. Fry until the cumin turns brownish. Next add the green chillies and ginger - garlic paste and saute for few seconds. Then add cilantro & mint leaves and saute for few seconds.
* Next add spinach, tomatoes, carrot, peas, salt and turmeric powder. Saute until the carrots soften. (Potatoes can also be added at this step if frying is not preferred.)
* Next add the fried potatoes and yogurt to the pan and stir for few seconds. Transfer this spinach - vegetable mixture to a bowl.
* Now comes the layering part. Spread 1/3 of the vegetable mixture at the base (in the pan or cooker) uniformly. Next layer 1/3rd of the rice over it uniformly. Then layer uniformly with 1/3rd of the vegetable mixture, half of the fried onions, 1/3 rd of rice, 1/3rd of vegetable mixture, the remaining onions and rice, in that order. Pour the ghee over it.
* Cover tightly and cook the mixture on low flame for about five minutes and turn off the stove. Let it sit for few minutes before serving.
* This biryani can be served with a raita or plain yogurt.

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