Salmon and Egg Rice

Recipe No: 269
This is one easy yet very delicious Rice dish that will be ready to serve in a matter of minutes, making it an excellent after work dinner or a lazy late afternoon lunch. 

Ingredients                                   Serves 3

• Basmati Rice…………….........1 1/2 Cups (Washed and drained)
• Hard boiled Eggs………….....2 (cut each into 4 pieces)

To cook the Salmon

• Salmon……………………….......300 Grams (clean and wash; but don’t cut)
• Salt…………………………......….1/2 Teaspoon
• Pepper Powder………….........1/2 Teaspoon
• Water…………………………......2 Cups

To make the Rice

• Oil……………………………….......2 Tablespoons
• Cumin seeds……………….........1/3 Teaspoon
• Onion chopped……………........1/2 Cup
• Ginger Garlic Paste…………....1 Teaspoon
• Coriander Powder……………...1 ½ Teaspoons
• Turmeric Powder……………….1/4 Teaspoon
• Garam Masala Powder………3/4 Teaspoon
• Coconut Milk……………………..1 Cup (medium thickness)
• Salt……………………………………as needed (I used around ¾ Teaspoon)
• Chopped Coriander Leaves….2 Tablespoons

Method of Preparation

1. Soak the washed and drained Rice in warm water for about 20 minutes. Drain well.
2. Combine all the ingredients in the ‘to cook the Salmon’ section in a deep pan and boil on high heat. (It is good if the Fish is immersed fully in the Water otherwise, turn it over half way through cooking.)
3. Once boiled, lower the flame to medium low and cook for 5 minutes. (By this time Fish will be fully cooked.)
4. Take the fish out of the Water and keep aside. Once slightly cooled, tear it into big bite size pieces with the help of a fork. (As Salmon is delicate it will be a bit difficult to cut them into small pieces, but you are more than welcome to do so if you want. But I preferred irregular pieces. If your husband or guests ask why, tell them that it is 'rustic'!!)
5. Measure the remaining cooking liquid and add more Water to make it up to 2 cups.
6. Heat Oil in a wide pan on medium high heat and splutter the Cumin seeds.
7. Add the Onion and saute till translucent for about a minute or two.
8. Add Ginger Garlic paste and cook till the raw smell is gone.
9. Lower the heat to low and add Coriander Powder, Turmeric Powder and Garam Masala Powder; saute for 30 seconds.
10. Add the drained Rice and fry it for about 3 minutes on medium high heat.
11. Once fried, add the Fish cooking liquid (the one that we added Water to make 2 cups), Coconut Milk and the Salt (consider the fact that the Fish cooking liquid has Salt). Mix well, cover and let it boil.
12. Once boiled, reduce the heat to minimum and let it cook.
13. Once the Rice is half cooked, add the Fish; mix gently and let it cook covered till all the liquid is absorbed and the Rice is cooked perfectly.
14. Once cooked, switch off the heat; sprinkle the Coriander Leaves and mix gently.
15. Serve hot topped with Egg.

Notes:

• If you are squeezing fresh Coconut Milk, do combine 1st and the 2nd milk to make a cup for this preparation.
• The Salt for this dish should be adjusted in such a way that the Rice should have Salt if eaten without any curries.
• Cumin seeds in this dish can be substituted with Black Cumin seeds too.
• I like this dish a lot with Salmon and hence too stubborn to try with others.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…

Brinjal/ Eggplant/ Aubergine with Ketchup and Tamarind

Recipe No: 268
Ketchup and Tamarind… What sort of a combination is that? If this is what you are thinking… well, I don’t have an exact answer... but… come on…. Who cares as long as the dish is tasty? It will not make you lose your sleep, but may be at the end of the day you might think… that was one tasty dish and I am not sure but, I am slowly beginning to like Brinjal! Come on give it a try… it will be ready to eat in a matter of minutes…
Oh I forgot to mention… this is my take on a Brinjal dish that was made by a member from our Indiana church for a prayer meeting… Ahh, even though it was a crowd around 30-35, I ended up eating half of that dish… (shhh... please keep it a secret...)

Ingredients                                               Serves 3

• Brinjal…………………………….250 grams (cut into medium sized pieces)
• Oil…………………………………..2-3 Tablespoons
• Onion……………………………..1/2 cup (cut into cubes)
• Ginger Garlic paste………….3/4 Teaspoon
• Red Chilly Powder……………1/2 Teaspoon
• Coriander Powder…………...1/2 Teaspoon
• Cumin Powder………………..1/8 Teaspoon
• Turmeric Powder…………….1/4 Teaspoon
• Tomato Ketchup………………2 Tablespoons
• Tamarind juice……………….1/3 Cup (from a small marble sized Tamarind; depending on your taste)
• Coriander Leaves.................1 Tablespoon (chopped)
• Salt as per taste

Method of Preparation

1. Heat 2 Tablespoons of Oil in a pan on high heat (wait till it is really hot) and fry the Brinjal pieces with Salt until it is slightly brown here and there. Take it out of the pan and keep aside till ready to be used.
2. Add a bit more of Oil if needed and saute the Onion on medium heat for a minute or till it starts to wilt. (Doesn’t have to brown)
3. Add Ginger Garlic paste and saute till the raw smell is gone.
4. Reduce the heat to minimum and add Red Chilly Powder, Coriander Powder, Turmeric Powder and Cumin Powder; saute for 30 seconds.
5. Add Ketchup and Tamarind juice; mix thoroughly and add the fried Brinjal pieces.
6. Cover the pan and cook for a minute or two. (The Brinjal pieces shouldn’t be overcooked and mashed. If fried properly, this step will take only a minute.) Do a taste test and add more Salt if needed.
7. Sprinkle the Coriander Leaves; mix properly and serve hot with Chappathi or Rice.

Notes:

• I used Chinese Brinjal. It is okay to use the skin of Indian and Chinese Brinjal, but if it is American Eggplant, do take the skin off as it is slightly on the bitter side.
• You can use a bit more Oil (up to 1 tablespoon more), but don’t add too much as Brinjal is like a sponge and will absorb a lot of Oil if you put more. So it is better to stick to the described amount.
• The amount of Tamarind used should be according to your taste. (I am not too much of as sour person; so mine is less) Make pulp and add slowly, tasting in between.Don't use more than 1/3 cup Water or the gravy may become loose.
• If the Brinjal has a lot of seeds do wash by slightly squeezing them in a Colander so that the seed will escape through its holes.
• If you cut the Brinjal a bit ahead of time, do put it in Water to prevent oxidation and the discoloration that follows.
• If you wash or put the Brinjal pieces in Water prior to cooking, do squeeze the Water properly and dry it with a kitchen towel to take the extra moisture out.
• Shallow frying the Brinjal pieces in very high heat is important. It will release all the Water and start boiling rather than frying if low heat is used.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…

Vegetable Biriyani

Recipe No: 267
A few months back, I made this for a party catering order as a vegetarian option along with Chicken Biriyani. When the vegetarians failed to appear for the so called 'Bachelor's party' in which most of the attendees are married, this Vegetable Biriyani was passed down to the female folks, may be as an appreciation for opening their apartment doors when they turn up way past midnight without waking up the neighbors! To my surprise it was a hit among them and so I decided to write it out in my blog… in case someone else want to try it out...

Ingredients                                         Serves 5

• Vegetables.........................…..3 Cups (Cut into big cubes; I used Carrot, Beans, Potato, Cauliflower and Fresh Frozen Green Peas)
• Fried Paneer cubes………...….200 Grams/4 oz
• Oil…………………………….........2 Tablespoons
• Turmeric Powder……….........1/2 Teaspoon
• Salt………………………....….......1 Teaspoon
• Curd…………………….……........1/4 Cup
• Tomato sliced…………………...1 Large
• Lemon Juice……………..……...1 1/2 Tablespoons
• Coriander leaves /Cilantro...3 Tablespoons chopped
• Mint leaves chopped………....2 Tablespoons
• Garam Masala Powder……...3/4 Teaspoon (homemade preferred)

To Grind

• Ginger Roughly chopped......2 Tablespoons
• Garlic roughly chopped........6 big ones or 10 small ones
• Indian Green Chilly…...........5 (chopped; adjust depending on your taste)
• Onion roughly chopped…....2 Cups
• Shallots……………………………5

To make the rice

• Ghee………………………….......2 Tablespoons
• Whole Garam Masala……..8 Cardamom, 12 Cloves, 1 one inch Cinnamon stick and 1 Star Anise broken into pieces
• Rice…...................................2 Cups
• Salt……………………...............1 ½ Teaspoons
• Water………………………........3 ½ Cups (Boiling)

To Blend

• Almonds………………..…........6 (not necessary to take off the skin)
• Coconut Milk (thick)………..1 Tablespoon
• Turmeric Powder…………....1/4 Teaspoon
• Saffron…………………….........A Small pinch
• Water……………………………..1/4 Cup

To Garnish

• Cashew nuts…………….........4 tablespoons
• Raisins……………………........2 Tablespoons
• Fried Onion………...............3 Tablespoons

Method of Preparation

1. Grind together all the ingredients (I used a food processor) given in the ‘to grind’ section into a course consistency and keep aside.
2. Blend all the ingredients given in the ‘to blend’ section except two Tablespoons of Water  into a smooth consistency and keep aside. Use the left over Water to rinse the blender and mix it along with the blended ingredients.
3. Wash and soak the rice in warm water for 20 minutes and drain.

To make the Vegetable Masala

1. Heat the Oil in a pan and saute the ground Onion mixture together with Salt and Turmeric powder on a medium high heat till it is almost brown. Add more Oil if needed.
2. Add the Vegetables and Curd along with 1/2 cup of water; lower the heat to medium low (once it is boiled); close the pan and  cook  for 8- 10 minutes.
3. Once the Vegetable are almost cooked add the Paneer cubes, Tomato and Lemon juice; let the Vegetables finish cooking.
4. Once cooked, add chopped Coriander Leaves, Mint leaves and Garam Masala Powder; mix well taking care not to break the Paneer cubes. Do a taste test and add more Salt if needed. (At this stage the Masala should be a bit on the sour side. Take care about the amount of Salt as it should not be less at this stage or it will affect the final taste of the Biriyani.)
5. When almost dry switch off the flame and keep it aside till ready to be used.

To make the Rice

1. Start to boil 3 ½ cups of water.
2. To a wide pan on medium heat, add the Ghee and fry Cashew nuts followed by Raisins (for garnishing) till the Cashew nuts are slightly brown and the Raisins are plump. Take them off and keep aside till ready to be used.
3. To the remaining Ghee on medium high heat add the whole Garam Masala and fry till fragrant.
4. Add the soaked and drained Rice and fry it (constantly stirring is advised) until the Rice on the bottom of the pan starts to move on its own.
5. Add the boiling water and 1 ½ Teaspoons of Salt; stir well; lower the flame to minimum; cover the pan and cook till all the Water is absorbed and the rice is cooked. Stir gently once or twice in between.
6. Once cooked,  switch off the flame and keep the pan open till ready to be used.

To assemble and bake the Biriyani 

• Preheat the oven to 350˚F/180˚C.
• In an oven proof dish layer almost half of the rice evenly on the bottom. Sprinkle some almond-turmeric water on top and then layer the prepared Vegetable Masala. Layer the rest of the Rice on top.
• Once layered, drizzle the rest of the almond- turmeric water and sprinkle fried Onions, Cashew nuts and Raisins.
• Cover this with an Aluminum foil or a damp cloth.
• Bake this for 30 minutes in the preheated oven and let it stand for at least 15 minutes before serving.
• Serve it hot with Raita and Pappadam.

Notes:

• It is very easy to fry Paneer with less amount of Oil if we cut it into slabs; shallow fry in a flat pan and then cut into pieces rather than deep frying Paneer cubes. This is shown in Mattar Paneer recipe.
• While cooking the Masala, dont cook the Vegetables till it starts to fall down. It should be just cooked, so that it will withstand the final layering and baking without breaking. 
• It is important that you salt the Rice while cooking as it is very essential to bring the flavor of the Rice. Since this is a Vegetable Biriyani, imparting as much flavor into the rice is very essential.
• Drizzle the yellow Almond Water on top  so that it will give some of the Rice that signature yellow color of the Biriyani (without using any artificial color), while some others remain white.
• If you don't have Saffron, please add a bit more of Turmeric, but take care not to skip this step because that additional moisture will prevent the Biriyani from drying out during baking,
• If you don’t have an oven, you can make it on stove top itself. Assemble everything in a pan, cover with an airtight lid and put it on a minimum flame and cook for 30 minutes. Take care not to burn the bottom.You can also use a flat pan/ Thawa on the bottom of the Biriyani pan (Biriyani pan placed on the Thawa which is placed on the flame) to give that indirect heat while cooking on stove top.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…