A - Z Biryani / Khichdi / Pulao Series ~ Y for Yakhni Pulao (Vegetarian Version)

Today's yakhni pulao comes from the Kashmiri cuisine, that is said to have originated in Nawabi kitchens. Kashmir was predominantly a Hindu region until the early parts of 14th century. However the subsequent invasions by the Muslim rulers for the next 500 years has led to a cuisine, one that is strongly influenced by the Persian, Central Asian and Afghani cultures. Spices which are considered heat generating are liberally used in their cooking because of the cold climate, but the food is usually mild. Ghee is the traditional medium of cooking.

Today's pulao differs from the standard versions as it uses 'yakhni'. Yakhni is the stock prepared by boiling a bundle of spices along with meat (if it is being used) in water. The meaty broth is then used to cook the rice which makes it more flavorful. The spices are usually tied in a muslin cloth and the bundle is dropped in the water along with the meat in this pulao preparation than adding them directly. The water gets infused with flavors from the spices while the meat is being cooked and the spices are then discarded. One can choose not to tie them in a bundle but however need to scoop out the spices when the final broth is ready.

The pulao is usually made with mutton / meat and is on the milder side. Let the laundry list of ingredients below do not intimidate you, especially if you are eschewing the meat part. The vegetarian version of mine uses vegetables and soy chunks for the protein part which happens to be a favorite ingredient in our household. Paneer or tofu or any beans would be a nice substitution for those who don't prefer soy chunks. It can be served with a raita or a spicy gravy.

Ingredients for pulao: (yield 3 - 4 servings)
3/4 cup basmati rice
1 cup soy chunks
About 2 cups mixed vegetables (I used green beans cut into 1 inch pieces, cubed carrots and peas.)
1 tbsp. ghee
1 tsp. cumin seeds
1 tsp. ginger - garlic paste
1 small tomato, finely chopped
2 tbsp. yogurt
1 tsp garam masala
1/2 tsp. red chili powder
1/2 tsp. coriander powder
1/2 tsp. fennel seeds 
Salt to taste ( I used about 1 tsp.)
Ingredients for yakhni stock:
2 small bay leaves
4 black pepper corns
3 cloves
3 cardamom pods
1 inch cinnamon stick
1 inch piece of ginger
1 or 2 garlic cloves
1/4 tsp. mace powder
3 cups water
For fried onions / birista:
Oil to shallow / deep fry
2 medium sized onions, sliced thinly lengthwise

Prep work:
1. Rinse and soak the soya chunks in water for about 10 minutes to rehydrate them. Drain the water after the soy chunks soften.
2. Chop and keep the vegetables ready.
3. Rinse and soak the rice for at least about 20 minutes.

Yakhni preparation:
1. Tie all the ingredients mentioned under 'for yakhni stock' in a clean, small muslin cloth or in one of those mesh balls used as spice infusers for teas. This is called boquet garni. 
2. Add 3 cups of water and bouquet garni to a sauce pan and bring the water to a boil. Add beans, carrots, soya chunks and cook for another 5 minutes. (Actually I added more water and let it boil for about 20 minutes.)Turn off the stove. Remove the boquet garni and squeeze the garlic - ginger to get the maximum flavors. Discard the boquet garni. Scoop out the vegetables with a slotted spoon into a bowl. The stock that you are left with is called 'yakhni'. Measure the yakhni stock and you should have about 1.5 cups of liquid. If the yakhni does not come to that amount, add some extra water to make it 1.5 cups. 

Frying onions:
Fry the onions in hot oil on medium flame until crisp and golden brown. Take care not to burn them. Drain on paper towels and keep them aside.

Cooking pulao:
* Heat ghee in a dry and preferably a non stick pan / pot. Add cumin seeds.
* When cumin seeds start to brown, add ginger- garlic paste. Saute until the raw smell leaves and add tomatoes. Cook until they turn mushy. 
* Next add yogurt and stir until it is blended. Next add fennel seeds if using, half of the fried onions, mixed vegetables, garam masala, salt, chili powder, coriander powder and saute for about 30 seconds. 
* Next add 1.5 cups of  yakhni liquid (or yakhni + water) and stir well once. Cook for about 5 minutes without covering.
* Keep the heat to the lowest setting. Seal the pot with aluminium foil / a wet cloth or some dough and cover the pot with the lid so that the flavors do not escape. Cook for about 15 - 20 minutes on low flame or until the rice is cooked, resisting the temptation to peek. 

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao

P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi
V - Vaal Khichdi
W - Wadi - Subz Pulao
X - Xacuti Masala Veg Pulao

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A - Z Biryani / Pulao / Khichdi Series ~ S for Sindhi Biryani (Vegetarian Version)

I initially thought of including some international recipes in my list to pull off the difficult alphabets in the series and checked with Srivalli, the BM coordinator to see whether I can do so. There was a choice of going with a series of completely either Indian or International biryani / pulao / khichdis for this marathon but not a mix and match kind stuff from both, she confirmed. I chose to go with Indian rice dishes and so was in two minds about trying this biryani as my 'S' dish. Sindhi biryani has become a part of Pakistani cuisine since it is said to have originated in the Sindh province there.  However this dish with the Mughalai touch obviously must have originated in India centuries ago and is not a recent creation. 

This meat and potato based biryani seems to be a quite popular one in Pakistan in general and in the Sindhi community in particular which resides on both sides of the border. In fact it is so popular in Pakistan that it is served in most of the flights of 'Pakistan International Airlines'. What sets this biryani apart from the other regional versions is it being on a spicier and zesty side and also the proportion of masala to the rice used being slightly more. The usage of khatta dahi / sour tasting yogurt, generous amount of chilies and spices, mint, and tangy aloo bukhara (dried plums / prunes) are the prominent features of this biryani. The biryani is layered and cooked in dum style. I substituted soy chunks for meat and pressure cooked it for a quicker version.

Ingredients to marinate:
1/2 cup soy chunks
1/4 cup yogurt
2 tsp. mustard oil
Salt to taste
1/4 tsp. red chili powder
1/2 tsp. ginger - garlic paste
Ingredients to fry:
Oil as needed
1/2 cup thinly sliced onions
1 big potato, peeled and cubed
Other ingredients:
1 tbsp. warm milk + a pinch of saffron strands 
1/2 cup basmati rice
4 dried plums / prunes
1 tbsp. ghee / oil
1 tsp. cumin seeds / caraway seeds
2 pepper corns (optional)
1 or 2 red chilies
2 cloves
2 cardamom
1 inch piece cinnamon
1 bay leaf
1/2 cup chopped onion
1 inch piece grated ginger / ginger paste
1/2 tsp. garlic paste (I didn't use any.)
1 tomato, chopped
1 green chili (or use as needed)\
1/8 tsp. turmeric powder
Chili powder if needed (I didn't use any)
2 tbsp. mint - cilantro leaves
1 and 1/4 tsp. salt or to taste
3/4 cup water

Prep work:
1. Combine all the ingredients mentioned under 'to marinate' in a bowl while doing the frying part or until they are needed. 
2. I advise against soaking dried prunes since they turn mushy when cooked. I instead chopped each into 3 or 4 pieces since they are big and added them at the end.
3. Mix warm milk and saffron in a small bowl and keep aside.

Directions:
* Heat about 1/4 cup oil in a small pan, add onion slices and fry them until golden brown. Take care not to burn them, by stirring continuously. (I did the shallow frying but they can be deep fried.) Remove the fried onions with a slotted spoon and place them on a paper towel lined plate. Potatoes can be fried for a couple of minutes or fully at this point.
* Heat 1 or 2 tbsp. oil directly in a small pressure cooker or a pan. Add cumin seeds, pepper corns, red chilies, cloves, cardamom, cinnamon and bay leaf. Saute for few seconds and add 1/2 cup chopped onion. Fry until they turn pink.
* Next add ginger - garlic paste, green chilies and saute for few seconds. Add tomatoes, turmeric, mint and cilantro leaves, chili powder if using to the pan and cook until tomatoes soften. Next add prunes, soy chunks along with the marinade, salt and rice (that is washed and drained). Saute for about a minute and add 3/4 cup water and the saffron milk. Close the lid and pressure cook for three whistles.
* If using a pan and not using a pressure cooker, then bring the mixture to a boil and close the lid. Cook on low flame until rice is cooked, for about 15 - 20 minutes and turn off the stove.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani

M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao

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A to Z Biryani / Pulao / Khichdi Series ~ D for Donne Biryani (Vegetarian Version)

Military hotels are a standard feature of many towns across the parts of southern India. Though no one is sure about the story behind the name, they have nothing to do with niether the military nor the lodging. Indians have a habit of loosely calling an eatery as a hotel though it has nothing to do with lodging facilities. These miltary hotels are usually small eateries that serve non vegetarian food. These kind of tiny establishments with the boards 'Ragi mudde oota tayaar' outside (meaning ragi mudde lunch is ready), dot the parts of Bangalore city. Ragi mudde, the cooked balls of finger millet flour are served with non vegetarian curries here. Rustic farmer food from the plains of Karnataka is the staple food in these humble hotels and women wouldn't step into these hotels in the olden days.

Some hotels are so well known in Bangalore that they are running over a hundred years. Many military hotels in and around Bangalore, like Shivaji Military Hotel  display an unmistakable Maratha influence according to this interesting excerpt about the history of Military hotels in Bangalore. It is believed that Maratha soldiers who garrisoned in Bangalore area during the 17th century might have brought their traditional non-vegetarian cuisine with them and those families were the forerunners of Bangalore's miltary hotels, which were obviously heavily influenced by the Saoji-style eateries, that they were used to back home.

Mutton biryani slowly cooked over coals, using short grain rice and coriander, mint and green chili paste takes precedence at these Maratha influenced eateries over ragi mudde. The meat dishes here tend to be spicier, influenced by the fierce Saoji and Kolhapuri cuisines of central Maharashtra. This kind of biryani is also called donne biryani and it seems to be a signature dish of especially, the Shivaji military hotel in Bangalore mentioned above. Mutton and chicken seems to be the popular choices for the preparation of donne biryani. 

I lived in Bangalore area almost all my life before moving to US more than two decades ago but being a vegetarian, the name 'donne biryani' never crossed my radar during that time. Donne biryani seems to be a popular choice in military style hotels of the region. This biryani is called so since it is served in a donne. Donne, pronounced as 'though - nnay' (with a stress on n) is a Kannada word (the local language) used for the biodegradable cups made with areca nut palm leaves / banana leaves and so on.
 
The recipe is a secretly guarded one and so, basically the recipes floating online are own interpretations of food bloggers. I did not pick any particular recipe to cook this biryani from and chose to  pressure cook it making it an easy, quick and flavorful meal. Basmati rice is not used to make this biryani but seeraga samba rice, a popular choice in Karnataka and Tamilnadu is used. If the preferred rice is not available, go with regular rice. Mint flavor is the most dominating one in this biryani unlike most of other biryanis.

I have made it a vegetarian version using soy chunks and my husband thought potatoes and capsicum would have been a nicer addition. Any combination of preferred vegetables can be used to make this biryani. This is one of the biryanis that I had on my to do list even before this marathon theme was announced and so, it was the first biryani I tried for this series. I am so glad that I tried this biryani and that too with soy chunks since they were like the selling point of this biryani. Soy chunks were so succulent, each infused with the cilantro - mint base flavor and I don't think the vegetables would have created the same effect. Serve it with a simple raita / plain yogurt.

Ingredients to saute and grind:

1 - 2 tbsp. ghee / oil
2 cloves
1 inch cinnamon piece
2 pieces of stone flower / dagad phool
1 onion, chopped
2 green chillies (Mine were very spicy chillies. adjust the quantity depending upon the spiciness of the chillies used.)
1 inch piece ginger, finely chopped
2 garlic cloves (I didn'y use any)
1 cup cilantro and mint leaves

Other Ingredients:
1 cup soy chunks, hydrated (or substitute vegetables) 
2 tbsp. ghee and /or oil
2 cloves
2 cardamom
1 inch piece cinnamon
1 bay leaf
1 onion, thinly sliced
1/8 tsp. turmeric powder (optional)
2 tbsp. yogurt
1 tsp. biryani masala
1 and 1/4 cup water
Salt to taste (I used about 1 and 1/4 tsp.)
1/2 tsp. lemon juice
3/4 cup rice (I used sona masuri rice.)

Directions:
* If using seeraga samba rice, soak it in water for about 15 minutes and drain completely. If using sona masuri or the regular kind, no need to soak. I used sona masuri rice and the water quantity mentioned is for that variety of rice. 
* Soak soy chunks in water to hydrate them. If using vegetables, chop them and keep aside. When the soy chunks soften, squeeze out water from them and keep aside.
* Heat ghee / oil directly in a small pressure cooker or a pan. Add all the other ingredients mentioned under 'saute and grind" list except the cilantro and mint. Saute them stirring intermittently until the onions turn pinkish and add cilantro and mint. Saute for about a minute and turn off the stove. Let them cool slightly and grind to a paste adding a little water. If more water is needed to grind, use some from that 1 and 1/4 cup water mentioned under ingredients' list ( so that you would not end up adding more liquid while cooking rice which in turn ends up in a mushy biryani.)

* To the same pan which is of course empty now, add ghee, cloves, cardamom. cinnamon, bay leaf and saute for few seconds. Then add onion and fry stirring intermittently until it turns pinkish.

* Next add turmeric, biryani masala and yogurt and stir well. Next add water and salt to the cooker / pan and bring it to a boil. Add rice, soy chunks and lemon juice.  

* If using sona masuri rice, rinse and add to the cooker. Pressure cook for three whistles if using cooker.

* If not using pressure cooker, add 1/8 cup more water, cover the pan tightly with an aluminium foil and close the lid. or cover the lid and seal it with a dough ring, to cook it in dum style. Cook on low flame, until rice is cooked, about 15 to 20 minutes.
* Open and check after 20 minutes. If there is stll water, cover and cook until all the water evaporates. If the mixture appears dry and the rice is not cooked through, sprinkle some water and cook some more time.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao


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A - Z Indian Biryani / Pulao / Khichdi Series ~ A for Ambur Biryani / Arcot Briyani (Vegetarian Version)

It's April again, time for that month long cooking marathon with recipes that fall under a specific theme. It's going to be Indian style rice dishes - 'Biryani / Khichdi / Pulao' this time and there are going to be an assortment of simple and festive recipes picked from across the region. We have reduced our rice intake and so most of the recipes that I posted this marathon cater mostly two since I made small portions each time. Most of the recipes can be doubled or even quadrupled easily though. I am starting the marathon with a biryani from the Tamilnadu region called Ambur biryani, which supposedly originated in the Arcot royal kitchens. 

Ambur biryani is a testament to the fascinating 'Biryani Trail' tales of Indian sub continent. Ambur, a small town which lies in between Chennai and Bangalore was an important part of the former Arcot region, ruled by the nawabs of Arcot. The Arcot briyani, cooked in those royal kitchens became popular as Ambur biryani (or briyani as it is called locally) in the course of time. Thanks to a cook named Hasin Baig, who worked in those kitchens and later brought the art to his hometown of Ambur where he set up a biryani shop and started dishing out the 'once nawabi food' to the common man. The small establishment has grown into a brand over time and is still run by his family, called 'Star Briyani'. They have branches in Ambur, Bangalore and Chennai. 

This biryani is mildly spiced unlike it's counterparts from other regions and an unique addition of red chili paste during the preparation imparts usually an orangish hue to the biryani. It is of course a non-veg preparation, like most of those authentic versions that were cooked in Indian royal kitchens, in the by gone era. Being a vegetarian, I had to rely mostly on online articles and videos to figure out the dish and substituted the meat part with soy chunks here. One can easily substitute it with mixed vegetables like potato, carrot, beans, cauliflower, and peas. Or even paneer , tofu or mushroom would be great vegetarian options. Originally the choice of rice used to prepare this biryani was a thin and short rice variety called 'surdas' which was replaced later by seeraga samba. In absence of that, Basmati variety rice should do. In this biryani preparation, the rice and meat are cooked individually and then brought together in a covered pot to cook in 'dum' style.

Ingredients: (Yield 2 servings)

1/2 cup seeraga samba rice *
2 cup soy chunks (or mixed vegetables)
2 tbsp. oil
2 cloves
2 cardamom
1 inch cinnamon piece
1 bay leaf
1 big onion or 2 small onions, thinly sliced
1 tsp. ginger- garlic paste
4 to 6 (not very spicy) dried red chili
1 tbsp. each - mint and coriander leaves
1 tomato, diced
2 tbsp. yogurt
1 tsp. lemon juice
Salt to taste
1 tbsp. ghee
* Basmati rice can be substituted.

Prep work:
* Wash and soak rice in enough water for about 15 minutes and drain. Keep aside.
* Soak soy chunks in water to hydrate them. Squeeze out the water when they soften and keep aside. If using mixed vegetables, chop them and keep ready.
* Wash and soak red chillies in hot water for about 15 minutes. Drain the water and grind finely adding a few tsp. of water.

Part 1: Cooking the soy chunks / vegetables
* Heat oil in a medium sized deep pan, lower the flame and add 1 tbsp. yogurt. Carefully stir and then add cloves, cardamom, cinnamon, and bay leaf. Saute them for about 30 seconds and add the onion slices and saute them until golden brown.
* Add ginger - garlic paste and saute for few seconds. Next add mint and cilantro and saute until they wilt. Add the red chili paste and saute.
* Add the tomatoes and lemon juice continue cooking until they turn mushy.
* Next add the remaining curd, salt, and soy chunks and mix. Add one or two tbsp. of water if needed and saute for few seconds. 

Part 2: Cooking the rice
* After the rice is soaked, bring about 2 to 2 and 1/2 cups of water to a rolling boil in a pot and add the drained rice and a little salt. 
* Continue to cook the rice on medium to high flame without covering, until the rice is about 70% cooked. The rice still should have a bite at center when eaten. 
* Switch off the flame and drain the rice in a colander. The rice can be rinsed in cold water as well to stop it from further getting cooked. Keep it aside.

Part 3: Assembling the gravy and rice for 'dum' cooking
* Heat a tawa / griddle on low flame for about 5 minutes 
* Transfer the cooked soy chunks gravy from the pan to another dish. Use the same pan which was used to cook the gravy earlier and arrange the gravy and the cooked rice in layers (2 or 4 layers depending upon the quantity). Spoon ghee in between layers. (I had fried sliced onions and sprinkled them as well.)
* Seal the pan with aluminium foil and cover it with a lid. Or cover the pan with a lid and seal it with a dough ring to cook in 'dum' style.
* Place the pan on the hot tawa and cook biryani for about 10 to 15 minutes on low flame. Check and see whether all the moisture has been absorbed and rice is cooked. If the rice appears not cooked and the mixture appears dry, sprinkle some more water and cook for few minutes more.
* Let it sit for few minutes before fluffing and serving.
* Serve it with a spicy accompaniment. Ours was served with brinjal dalcha and yogurt.

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Rice Dishes ~ D for Dindigul Thalapakatti Veg Biryani

Hyderabadi Dum Biryani or Maharashtrian Dalimbi Bhaat were my original choices for today's alphabet. After having a tussle with myself over the choice of 'D' dish, I finally settled with neither of those but with a veg version of Dindigul biryani. I remembered seeing Kalyani's post during one of the previous mega marathons and decided to try it. And am glad that I did since this has become a favorite of mine.

A little googling told me that the dish is associated with the  'Dindigul Thalappakatti Resturant', a restaurant chain that operates in the south Indian state of Tamilnadu, focusing on biryani. The first outlet was started in 1957 by a paan seller named Nagasamy Naidu under the name 'Anandha Vilas Biriyani Hotel' in Dindigul town. The customers ended up calling the restaurant 'Thalapakatti' instead of it's name from the beginning. A reference to the hotel owner who sat at the cash counter always wearing a 'Thalapa' (A white traditional, head turban). 

Naidu's wife used to prepare a unique biryani which was quite popular and he realized that the recipe had the potential to go places. The particular recipe used a local short grain rice, special blend of spices and meat that came from tender grass fed goats from a neighboring town named Kannivadi. The short grain rice, seeraga samba rice used is called parakkum sittu with no particular taste of it's own and hence absorbs the spice flavors.

The original hotel was a hole in the wall kinda place with hardly seating for four but however the mutton bityani sold there became so popular that it started to attract customers even from the neighboring cities and now they operate over 21 restaurants in the state. 

The vegetarian versions I found online for the recipe mostly used mushrooms and soya chunks. I was the only one who was home to eat the biryani the day I prepared it and so I stuck with my preferences and used only soya chunks. I did not make any changes to Kalyani's recipe and I totally fell in love with the spicy biryani. I made it a point to save some for my husband who was traveling and he too enjoyed the flavorsome biryani as excepted.

Ingredients for spice powder:
2 inch piece cinnamon
1 tsp. coriander seeds
1 black stone flower / Dagad phool (optional but recommended)
1/2 tbsp. fennel seeds / saunf
2 cardamom pods
3 cloves
Ingredients for Biryani:
1 & 1/4 cup Seeraga Samba rice / Basmati rice
1/4 cup soya chunks (I used mini sized ones.)
1 big sized onion
1 medium sized tomato
2 to 3 green chillies 
3 tbsp. oil
2 bay leaves
1 tsp. ginger - garlic paste
Salt to taste
1 tsp. coriander powder
1/2 tsp. red chili powder (optional)
2 tbsp. curd
1/4 cup chopped mint & coriander leaves

Method:
* Dry roast and fine grind the ingredients under the 'spice powder' list.
* Wash and soak rice for 10 - 15 minutes in water, if using Basmati rice.  Drain and keep it aside. Seeraga samba rice do not need to soak. 
* Soak the soy chunks in hot water for about 10 minutes. Squeeze out the water and cut into desired size if using bigger sized chunks. There is no need to chop if using smaller sized chunks. 
* Chop onion and tomato fine. Slice green chilies lengthwise.
* Heat oil in a pan or a small pressure cook directly and add bay leaves, onion, ginger-garlic paste and green chillies. Saute until done.
* Next add tomatoes and the ground spice powder to the pan and cook until tomatoes turn mushy.
* Add salt, coriander powder, chili powder, mint and coriander leaves to the pan and mix well.
* Then add soy chunks and curd to the pan and saute for few minutes until the spices are well coated. Add the drained rice next and saute for a minute.
* Transfer the contents to a pressure cooker and add enough water to it. Close the lid and pressure cook for 3 whistles. (I used Basmati rice and 1 & 3/4 cups water.) 
Cook covered on low flame, if using a pan instead of a cooker. The water quantity will increase if using a pan.
* Serve it with raita and papad. (I used chili powder along with chillies and the biryani was spicy. And so, I served it with plain yogurt instead of raita.)

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora

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Coconut - Soya Chunks Pulao

 

Though an unintended one, I was on a blogging break for the past couple of months. And it proved to be the one I very much needed with the kids around home with their summeer breaks, visiting guests and plethora of other things that one need to tackle around in order to get going. I am still in lethargic mood and today's one pot meal is a proof of it. A simple, nutritious meal that can be put together in around 10 minutes, using a pressure cooker. The coconut milk lends a subtle flavor base to this soy chunks based pulao. Pair it with some plain yogurt and you end up with a quick, lazy meal without putting in much efforts or time.

Ingredients: (yield 4 servings)
1 cup Basmati rice
1/2 cup soya chunks (I used small sized ones.)
1/4 cup yogurt
Salt to taste
3 tbsp. oil
1 tsp. cumin seeds
2 cloves
2 cardamom pods
1" piece of cinnamon
 2 bay leaves
1 tsp. ginger-garlic paste
2 chopped green chillies
1 chopped onion, sliced lengthwise
1 tsp. garam masala
1 cup coconut milk
2 tbsp. chopped mint leaves

Method:
* Wash and soak rice in water for about 10 minutes and drain. Meanwhile whisk salt and yogurt in a bowl and add soy chunks to it. Mix well and and keep aside.
* Heat oil in a small sized pressure cooker directly. Add cumin, clove, cardamom, cinnamon and  bay leaves. Saute until cumin changes a shade darker.
* Next add ginger - garlic paste, chili and onion. Saute for a couple of minutes.
* Add soy chunks mixture, garam masala and mint leaves to the cooker and stir to combine.
* Next add rice, coconut milk and about 3/4 cup water to the cooker. Cover the lid and cook for three whistles. Remove the lid when valve pressure is gone.
* Garnish with extra mint leaves before serving.

This is going to be a part of Blogging marathon #67 under 'Pick one appliance and Cook 3' (My choice being pressure cooker). Check here to find out what other marathoners are cooking today.

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Soya - Veggie Burger

Before proceeding towards the recipe, I would like to wish everyone a happy, peaceful and healthy new year.

When I thought of a sandwich with patty / cutlet,  the first thing that came to mind was a veggie burger and I didn't sit to ponder much about other options as I was fixated on this burger thing. My husband often prepares burgers at home with store bought soya patties and this time I thought to make them at home, of course throwing Indian touch. I didn't have the energy to make the buns also from scratch and so we settled with the ones we picked up from the store.

Now assembling the burgers is no rocket science and one can go with their preferred choice of ingredients to make the sandwich. I have used burger buns, lettuce, onion, tomato, cheddar cheese slice, soya - veggie patty with some mustard and ketchup in my burger sandwich. I am going to give the recipe for the patties below. If you feel that the following ingredients are not properly binding, feel free to add some bread crumbs.

Ingredients:

1 cup soya granules (or soya chunks)

1 potato (peeled and cubed)

1/2 cup finely chopped carrots and beans

1/4 cup toasted and skinned peanuts 

2 - 3 tbsp. minced cilantro

2 green chillies, finely chopped

Salt & chili powder to taste

1 tsp cumin powder

1 tsp lemon juice

1 - 2 Tbsp oil

Oil for shallow frying

Method:

* Soak soya granules / soya chunks in hot water for about 10 minutes and drain. If using soya chunks, cut them into tiny pieces or crumble them after soaking.
* Cook potato, beans and carrot together. Drain, cool and slightly mash them.
* Grind the toasted peanuts coarsely.
* Combine soya, mashed veggies, peanut powder and all the remaining ingredients (except the oil used to fry) in a mixing bowl. Adjust the seasonings / ingredients according to preference to form a stiff, coarse mixture.
* Heat 2 -3 tbsp. oil on a shallow nonstick pan over high heat.
* Pinch out a lemon sized portion of the mixture, shape into a patty / cutlet. 
* When the oil is hot, reduce the heat to medium and place the patty/cutlet in the hot oil. 3 - 4 cutlets can be cooked at a time depending upon the size of the pan.
* Cook until the bottom side of the cutlet turns golden brown. Flip the cutlets using a spatula and drizzle some more oil around the edges of them. Cook until the other side turns golden brown too. Transfer them onto absorbent towels.
* Repeat the steps with the remaining mixture.

This is my "Sandwich - Cutlet" post under "Combo Dishes" theme for BM#36. Check here to know what other marathoners are cooking.

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Soya Chunks Pulao

Healthy, nutritious soya chunks pulao for Day 3 of BM#18.

Everyone in my family loves soya chunks, including my pesky 11 year old. All rice dishes (except lime rice) seem to her alien and she never touches any of those. No cajoling / threatening works there since she thinks they are all spicy and she wouldn't budge from her stand. However today it was a different story and she ate this pulao without any complaints. The soy chunks did the trick. :) 
This pulao is very easy to put together. It is mild and suitable for even kids' lunch boxes.

Ingredients:
1 cup Basmati rice
3/4 cup soya chunks
2 carrots, peeled and cubed
1/4 cup peas (I used frozen ones.)
2 Tbsp oil
1 tsp cumin seeds
2 cardamom
4 cloves
2 one inch cinnamon pieces
2 bay leaves
1/8 tsp turmeric powder
2 small onions, sliced thinly
1 tomato, chopped
Salt and coarsely crushed pepper to taste
Minced cilantro for garnish

Method:
* Cook rice adding 2 cups of water and keep aside.
* Meanwhile, soak soya chunks in hot water for about 15 minutes. After soaking period, drain the water and squeeze out extra water from chunks.
* Cook carrot cubes in a microwave.
* Heat oil in a pan and add cumin seeds, cardamom, cloves, cinnamon and bay leaves. Saute for few seconds and then add onion. Fry until the onions soften and then add tomatoes, turmeric powder and soy chunks. Cook until the tomatoes turn mushy. Next add carrot, peas, salt and pepper and stir.
* Finally add rice to the pan and mix well to combine. Garnish with cilantro.
* Serve with a raita / yogurt.

Check here to know what other marathoners are cooking during BM#18.

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Spinach - Soya Rice

We are into second week of Blogging Marathon # 13 and I am going with "Easy Lunchbox Recipes for Kids - Rice" as my theme. I am supposed to post quick, easy and kid friendly rice dishes this whole week. My younger one never carries rice to school and the older one rarely does but still this week should be a breeze considering the fact that I come from a region where rice is grown and consumed predominantly.
The first one among the series is going to be this easy, healthy, protein packed spinach - soy chunks rice that I once saw on a television cook show. The green chillies are the only ingredient here that decides whether this dish is going to be "adult friendly" or "kid friendly" and so use them accordingly. My kids love this dish and I do it too. If your family doesn't like soy chunks, substitute peas or any other beans that may work for you.

Ingredients: (Yield 3 servings)
1 cup Basmati rice 1 to 1.5 cups chopped spinach (I used 10 oz frozen spinach and thawed it in the microwave before using it.)
1/2 cup soy(a) chunks
2 tbsp oil
1 tsp cumin seeds
3 green chilies (3 is perfect for grownups. If serving young kids, 1 or 2 chilies will do.)
1 onion
1 tsp amchur powder (or a little more)

Preparation:
1. Cook rice adding 2 cups of water. Keep aside and let cool.
2. Soak soy chunks in hot water for about 5 minutes or as needed and then squeeze out the water.

Method:
* Heat oil and add cumin seeds. When they start to brown, add chillies and minced onion. Fry until it turns translucent.
* Add minced spinach next and cook until done. (If you prefer a green hued rice, grind the spinach and saute.) Add salt and soy chunks and saute for a couple of minutes.
* Then add the amchur powder and rice to the spinach mixture. Mix well and turn off the stove.

Check here to find out what the other marathoners participating in this BM are cooking.

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Mixed Vegetable - Soy Chunks Curry

On the fourth day of blogging marathon # 10, here is a nutritious and yummy mixed vegetable - soy chunks curry. It is my husband's most favorite sidedish to pair with rotis and fits my "lunchbox" theme.

Ingredients: ( yield 6 - 8 generous servings. The recipe can be halved.)

For tadka: 1 Tbsp oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 1/8 tsp turmeric powder

2 onions - chopped

2 tomatoes - chopped

2 small carrots, peeled and cubed or cut into strips

2 potatoes, peeled and cubed

1 cup of beans cut into 1 inch pieces

1 small cauliflower - chopped as preferred (I like to retain the floret shape.)

1/2 to 3/4 cup soy chunks - Washed and soaked in water for about 10 to 15 minutes

2 Tbsp sieved besan (optional)

Salt & chili powder to taste

1/2 tsp garam masala

1/2 tsp coriander powder

Minced cilantro to garnish

Method:

Heat oil in a kadai or a sturdy pan and add mustard and cumin seeds. When mustard seeds start to pop, add the turmeric powder and onions. Saute until the onion softens and then add the tomatoes and cook until mushy. Then add the beans, carrot and potato. Add water as needed to cook. When the vegetables are half done, add the cauliflower florets, soy chunks and salt. Cook until the vegetables turn tender. Then add the besan and cook for a couple of minutes more. Next add the spice powders as preferred. Simmer for a couple of minutes and turn off the stove. You can mash some of the potato cubes if needed. Garnish with cilantro.

This goes to Susan's MLLA, guesthosted this month by Simona and Vardhini's Dish it Out - Soy & Tomatoes event.

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