Channa/Chickpeas Biriyani

My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet  rich dish is one of his favourites.

CHICK PEAS PULAO OR CHANNA BIRIYANI

Ingredients:

  • Basmati rice-1 cup
  • Channa/Chickpeas-3/4 cup
  • Thick coconut milk-3/4 cup
  • Water-3/4 cup
  • Garam masala-1/2 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee -To cook

To grind into a smooth paste:

  • Tomato-1 medium sized
  • Coconut grated-1 tbsp
  • Mint leaves-8
  • Coriander leaves-10
  • Ginger-A small piece
  • Garlic-7
  • Green chilly-2
  • Shallots-4

To temper:

  • Bay leaf-1 leaf
  • Cinnamon-A small piece
  • Fennel seeds-1/4 tsp
  • Clove-1

CHICK PEAS PULAO OR CHANNA BIRIYANI

Procedure:

1.Soak Channa/chickpeas overnight after thoroughly washing in water.

2.Rinse and soak rice for 30 minutes in normal water.

CHICK PEAS PULAO OR CHANNA BIRIYANI

3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.

4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.

CHICK PEAS PULAO OR CHANNA BIRIYANI

5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.

6.Now add the paste and fry until raw smell vanishes.

CHICK PEAS PULAO OR CHANNA BIRIYANI

7.Rinse rice well and add the cooked Channa and rice to this.

8.Now add turmeric powder,garam masala and salt and give a quick stir.

CHICK PEAS PULAO OR CHANNA BIRIYANI

9.Add water and coconut milk and cook for three whistles.

10.When the pressure is released carefully fluff it with a fork.

channa biriyani6.jpg

11.Serve it with any raitha of your choice.

channa biriyani.JPG


 

P.S:

You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.

I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.

Introduce channa separately to your baby before trying this recipe.

Adjust spices as per your taste.

Always consult your pediatrician before introducing any new food to babies.

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Kootanchoru

The name itself means “mixed rice”. It is nothing but a traditional version of our vegetable biriyani/rice. A very nutritious dish which is made of all pulses and vegetables.

Ingredients:

Boiled rice-1 cup

Toor dhal-1/4 cup

Gram dhal-1/8 cup

Vegetables-2 cups

Tamarind Extract-50 ml

Salt-To taste

Oil-To cook

To temper:

Mustard seeds-1/4 tbsp

Urad dhal-1/4 tbsp

Red chilly-2

Vadagam-5

Appalam-2

To grind:

Coconut grated-2 tbsp

Cumin seeds-1/4 tbsp

Vegetables comprise of 10 shallots,2 green chillies,finely chopped pieces of onion,potato,elephant yam,snake gourd,broad beads,plantain,brinjal,colocasia(seppankilangu),drumstick,drumstick leaves,raw mango and araikeerai.

Procedure:

  1. Pressure cook vegetables like potato,elephant yam,colocasia and set it aside.
  2. Saute vegetables like shallots,snake gourd,onion,board beans,green chilly and set it aside
  3. Add 7 cups of water and add washed dhals,rice and rest of the vegetables and mix well.
  4. Now add tamarind extract,turmeric powder and salt.
  5. Add vegetables pressure cooked and sauteed and mix it well.
  6. Let the rice cook well in the open pan. Keep mixing to avoid burning in the bottom.
  7. In a kadai temper mustard seeds,urad dhal and red chilly.
  8. Deep fry vadagam and appalam.
  9. Add results of step 7 and 8 to the rice and mix well.
  10. When the rice and dhal is cooked, mix well and serve it hot.

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Vegetable Pulao

Ingredients:

  • Basmati Rice-1 cup
  • Carrot-1/4 cup chopped
  • Onion-1/4 cup chopped
  • Beans-1/4 cup chopped
  • Spring Onion-1/4 cup chopped
  • Green Peas-1/4 cup chopped
  • Capsicum-3 tbsp chopped
  • Ginger garlic paste-2 tbsp
  • Salt-To taste
  • Oil-To cook

Procedure:

  1. Rinse and wash rice.Soak rice in water for 30 minutes.
  2. Cook rice in 1 cup of water and fluff it up with fork.
  3. Add oil and saute ginger garlic paste.
  4. Add chopped onion,capsicum,carrot,beans,peas and saute well each of vegetable.
  5. Mix it with rice and salt to taste
  6. Serve it with any manchurian.

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Vegetable Fried Rice

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Ingredients:

  • Basmati rice-2 cups
  • Carrot-1/4 cup(Finely chopped)
  • Potato-1/4 cup(Finely chopped)
  • Onion-1/4 cup(Finely chopped)
  • Beans-1/4 cup(Finely chopped)
  • Green peas–1/4 cup
  • Corn kernels-1/4 cup
  • Spring onion-1 tbsp(Finely chopped)
  • Capsicum-2 tbsp(Finely chopped)
  • Garlic–2 tbsp(Finely chopped)
  • Green chilly-1
  • Soya sauce-1/4 tbsp
  • Green chilly sauce-1 tbsp
  • Salt-To taste
  • Pepper-1/2 tbsp
  • Ghee-To cook

Procedure:

  1. Chop all vegetables like carrot, potato, beans length wise.
  2. Cook green peas and corn kernels for 2 whistles.
  3. Chop spring onion, capsicum, garlic and set aside.
  4. Soak basmati rice in warm water for 20 minutes after thoroughly rinsing.
  5. Fry the rice in ghee with one split green chilly.
  6. Remove the chilly and pressure cook rice in 2 cups of water and fluff it up with a fork.
  7. Heat kadai add ghee and saute onion, carrot, potato and beans one after the other separately.
  8. Give more time for carrot, beans and potato, as it ll take little time to cook.
  9. While frying all vegetables is done, add ghee in a kadai (pan) and saute garlic, spring onion and capsicum.
  10. Add very little amount of soya sauce.
  11. Reduce the flame and add all fried and cooked veggies.
  12. Add green chilly sauce, salt, pepper and mix it well.
  13. Finally mix this with the rice and serve hot .
  14. Garnish with spring onion green part.

My Observations:
I mostly skip adding soya sauce and green chilly sauce.
You can add ajinomoto if you wish.
After adding soya sauce don’t cook with high flame.
While you saute the vegetables, ensure that they get cooked to 50%.
To increase the spice level you can adjust pepper level.
You have to chop the vegetables very thin.
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Toor Dhal Rice

This is one of grandma’s recipes which each of us in the family would love to be cooked by her.A very easy one pot meal which I would recommend for working mothers and even bachelors.

toordhal rice

Ingredients:

  • Rice-1 cup
  • Toor dhal-1/2 cup
  • Garlic-8
  • Shallots-10
  • Tamarind-Half of lemon size
  • Red Chilly-3
  • Coconut -1/4 cup grated
  • Cumin seeds-1/4 tbsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Oil-To cook

Procedure:

1.Wash rice and dhal and soak them for 10 minutes.

2.Grind coconut and cumin seeds and set it aside.

3.Soak tamarind and prepare half cup of tamarind extract.

toor dhal rice

4.Add oil in a kadai and temper with mustard seeds,urad dhal.

5.As it splutters, add shallots,garlic,red chilly and saute well.

6.Add rice,cooked dhal,the coconut cumin seeds paste and all prepared in step.5 in a vessel in pressure cooker.

toor dhal rice

7.Add turmeric powder ,salt and pressure cook with 1/2 cup of tamarind extract + 1 and 1/2 cups of water.

8.Once pressure cooked,mix well and serve it hot.

toordhal rice


My Observations:

Adjust red chilly as per your taste.

Adding onion vadagam will add more taste.

The ratio of tamarind extract:water is 1:2.

In step 6,you can also add toor dhal,rice,turmeric powder and saute before pressure cooking.

You can also pre cook dhal separately.

This goes well with any deep fry or vathal/vadagam or pickle.

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Sesame Rice(Ellu Sadam)

A quick to do rice variety with rich calcium.Kids will definitely like it. Sesame is a rich source of calcium and this variety rice is very easy to do but rich in  nutrition. Do try for yourself and let me know the outcome.

Check out information on when and how to offer SESAME to babies here.

Ingredients:

  • Rice-1 cup
  • Black sesame-4 tbsp
  • Red chilly-2
  • Salt-To taste
  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves-Handful
  • Oil-To cook
  • Salt-To taste
  • Palm Jaggery-1/2 tbsp(Optional)

Procedure:

  1. Cook rice and cool it . The rice must not be over cooked.
  2. Dry roast sesame in a kadai. Cool and run it a mixer for a minute.
  3. Add oil in a kadai and temper mustard seeds,urad dhal,red chilly and curry leaves.
  4. Add the sesame mixture,salt to the rice along with items of step.3
  5. Serve it hot with any deep fry like baby potato fry

My Observations:

Do not dry roast sesame very deep. It will turn bitter.

When powdering sesame,run the mixer the carefully or else the mixture will not be in powder format.

Adding little palm jaggery while powdering sesame will enhance the taste.

P.S:

For babies below one year skip salt.

Adjust chilly as per your taste.

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Urad Dhal Rice

A one pot meal with no oil-A calcium rich meal in just few minutes
Another traditional dish from my family. A must have dish for pregnant and lactating women in our family.
It can be a baby food but ensure to increase water used for cooking so that  it gets mashed well.A very healthy dish for teenage girls and women. Eat once in a week and reduce the chances of bone illness in late 40’s. An ideal baby food above 8 or 9 months. It helps in building strong bones and healthy weight gain in babies. Refer urad dhal mix for 6 months baby here and idly recipe for 8 month plus here.

Ingredients:

  • Whole Urad Dhal-1/2 cup(black/white)
  • Rice-1 cup
  • Garlic-15
  • Coconut grated-3 tbsp
  • Salt-To taste
  • Turmeric powder-A pinch

Urad Dhal Rice

uraddhalrice




 

Procedure:

1.Wash and soak rice,urad dhal for 10 minutes.

2.In a cooking vessel, add rice and urad dhal.

3.Place it in pressure cooker and stir well by adding garlic,coconut,salt,turmeric powder with 3 cups of water.

uraddhalrice




4.Let it cook for 3 whistles.

5.As the pressure gets released,mix well.

6.Serve it hot with coconut thuvaiyal or ellu(sesame thuvaiyal)


My Observations:

This also goes well with curd and jaggery.

Add a spoon of ghee in step 3 for enhanced taste.

Using black urad dhal(with skin) enriches the nutrient value.

The water quantity is same as the usual water measurement you use daily to cook rice.

I use the ratio of 1:2(rice:water). Use 1:3 if you are making it for babies.

The number of whistles depends on your pressure cooker.

If you using black dhal,soak for 3 hours and cook .

Always have a word with pediatrician before introducing new foods for babies.

Black dhal can be used for babies above one year.

Avoid salt for babies below one year.


Facts about urad dhal:

Different names of Urad Dal
  • It is Ulutham/ulunthu Paruppu in Tamil ,english,Urad dhuli, Urad chilka, Urad sabut , Urad saboot,Kali dal in Hindi,Minappappu in Telugu and Uzhunnu Parrippu – Malayalam
  • Moong dhal and urad dhal are known for improving the weight of babies in an optimal and healthy way.
  • It is a store house of folic acid,calcium,magnesium,essential fatty acids and protein and hence highly recommended for women. It is a must have during puberty , monthly menstrual cycle ,pregnancy and lactation in our family tradition. Hoping to post ulunthu kali soon.
  • It is an energy booster and its anti-inflammatory properties helps you in keeping away from joint pains.
  • It improves digestion and hence it is used in every dish during tempering.
  • It helps in improving bone strength and uterus strength.
  • There is even research evidence suggesting that diets containing high contents of urad dal prevent Alzheimer’s and Dementia. So it is good for even the older generation.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page