Category Archives: Lunch

Kale and Red Lentil Soup

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Kale SoupMy inspiration for today’s recipe was a spice rack that I got for Christmas. Thank you, Sonia, for this beautiful gift. The 20-jar revolving spice rack has dry herbs and spices that are of the highest quality. I used rosemary and thyme in my soup today. If you don’t own a spice rack, I recommend that you get one. Having spices and herbs at your fingertips is a time saver in the kitchen.

My love for kale is no secret and I’m using it in the soup of the day. Kale has been a very popular vegetable recently. Doctors have named it one of the world’s healthiest foods. Kale has antioxidant-related health benefits, anti-inflammatory health benefits, and cancer-preventive benefits. It also provides cardiovascular support, controls blood glucose levels, improves bone health, and helps lower blood pressure and cholesterol.

I also used red lentils (masoor dal) in the soup. You can find red lentils at your regular grocery store or at the Indian grocery store. I used the split red lentils instead of the whole red lentils, because they cook faster. Take the time and effort to wash the kale well. If the stems on the kale are tough, remove them and use only the leaves. You can use some of the tender stems, but cut them into small pieces.

My family enjoyed this soup a lot and I hope you will too.

Kale and Lentil Soup
Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients:
3 tablespoons olive oil
1 cup chopped onion
2 teaspoons sliced garlic
¼ teaspoon turmeric
½ cup split red lentils, (masoor dal)
2 cups water
1 can (14.5 oz 411 g) diced Tomatoes
1 can (15.5 oz 439 g) Goya small red beans
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes, (optional)
½ teaspoon fresh ground black pepper
salt
7 cups low-sodium stock, (vegetable or chicken)
4 cups kale
3 tablespoons grated Parmigiano-Reggiano (optional)

Directions:
De-stem the kale by pulling the leaves away from the stem. Wash the leaves and tear (or cut) them into small bite size pieces. If you use the tender stem, cut them into small pieces. Set aside.

Heat olive oil in a large saucepan set over medium heat. Add onion and garlic. Stir and when they turn translucent, add turmeric and lentils. Stir and cook for a minute. Add two cups of water. Bring the water to a boil, then turn the heat to low. Partially cover the saucepan with a lid and let it cook for 20 minutes. The lentils should be well cooked before you add the rest of the ingredients.

Add the tomatoes, red beans, rosemary, thyme, red pepper flakes, pepper, salt, and vegetable stock. Turn the heat to high and bring to a boil. Add the kale, turn the heat to medium-low, and let the soup simmer for ten minutes. Serve in soup bowls and garnish with grated Parmigiano-Reggiano.

Dal Makhani

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Dal Makhani1
I was cleaning my kitchen cupboards and noticed that I had over ten different dry lentils and beans on the shelves. Some of them I used often and others only for specific recipes. I was reminded of the classic Punjabi dish, dal makhani, when I saw the black lentils and kidney beans sitting next to each other. Makhani, in Punjabi, means buttery. You will find this dish on the menu of almost every Indian restaurant.

Dhabas, small restaurants found along the highways in North India, serve the best dal makhani.  Black lentils and kidney beans are soaked for eight hours. Then, before the cooks go home for the night, it is place in a large pot over the residual heat of a tandoor (clay oven) and cooked until they return in the morning. It is seasoned lightly and finished with lots of fresh butter and cream. The subtle taste and smooth, velvety texture of dal makhani is absolutely glorious!

A slow cooker would have been the ideal appliance to cook this dish. But since I didn’t have one, I experimented with cooking the dal makhani in a pressure cooking for a long period of time over very low heat.

Dal makhani is not a dish you would eat every day! It is high in calories and loaded with butter and cream. However, you can add as much or as little butter and cream as your conscience will allow. As much as I love dal makhani, it is definitely an occasional indulgence!

Dal Makhani
Prep time: 15 minutes, (does not include time for soaking)
Cook time: 60 minutes
Serve: 4

Ingredients:
1 cup whole black lentils, (urad dal)
2 tablespoon red kidney beans, (rajma)
6 cups water, (3 cups to soak and an additional 3 cups to pressure cook)
1/8 teaspoon baking soda
1 teaspoon salt, (plus more depending on your preference)
1 cup roughly chopped onion
1 tablespoon roughly chopped ginger
2 cups roughly chopped tomato
2 green chillies, optional
3 tablespoons ghee
1 bay leaf
2 cloves
2 black cardamoms
½ teaspoon cumin seeds
1/8 teaspoon asafoetida powder
¼ teaspoon turmeric powder
1 teaspoons Kashmiri chilli powder
2 teaspoons coriander powder
1 teaspoon garam masala powder
2 teaspoons kasoori methi
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoons finely chopped cilantro
2 tablespoons julienned ginger

Directions:
Wash the who black lentils and red kidney beans four times, changing the water each time. Cover with three cups of water and soak overnight. Put the lentils and kidney beans, along with the water that it was soaked in, into a pressure cooker. Add the baking soda, salt, and three more cups of water. Stir, cover with pressure cooker lid, and add the weight. Bring to full cooking pressure on maximum heat. Then reduce heat to lowest point on your stove. Cook for 35 minutes. Turn off the heat and let the pressure cooker cool gradually before opening.

Use a blender to puree the onion and ginger. Remove into a small bowl and set aside. Put the tomato and chilli into the blender next and puree. Remove into another bowl and set aside.

 Use a potato mashed to gently mash a small portion of the lentils that are in the pressure cooker.

Place a large saucepan over medium-high heat and add ghee. When it sizzles add bay leaf, cloves, cardamoms, cumin seeds, and onion-ginger puree. Cook, stirring intermittently, for 7-10 minutes or until the raw smell of the ginger disappears. Turn heat to low and add asafoetida, turmeric, chilli, coriander, and garam masala. Immediately add the tomato puree and crushed kasoori methi. Stir well, cover and cook on medium heat for 10 minutes or until the oil separates.

 Add the cooked lentils. Stir well to combine all the ingredients. Add salt to taste, half of the julienned ginger, and butter. Cook for five minutes. Garnish with cilantro, the remaining julienned ginger, and cream. Serve immediately. This dal thickens if you keep it in the refrigerator. So add some water while re-heating. Tastes great with rice, roti, paratha, and naan.

Reposting – French Green Lentil Soup

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Lentil Soup4Lentil Soup
Prep time: 20 minutes
Cooking time: 1 hour 20 minutes
Serves: 10

3 tablespoons vegetable oil
1 bay leaf
4 cups chopped onion
1 tablespoon grated ginger
2 tablespoons grated garlic
1 tablespoons minced thyme leaves, (or 1 teaspoon dry thyme leaves)
1 cup chopped leeks, (white parts only)
Salt
1 tablespoon coriander powder
2 teaspoons cumin powder
1 teaspoon chilli flakes, (depending on heat and your preference)
2 teaspoons freshly ground black pepper
3 cups medium-diced celery
3 cups medium-diced carrots
¼ cup tomato paste
2½ cups green lentils, (you can also use brown or red lentils)
12 cups low-sodium chicken or vegetable stock
2 tablespoons lemon juice
2 teaspoons red wine vinegar
4 tablespoons freshly grated Parmigiano-Reggiano cheese

Rinse and soak the green lentils in boiling water for 15 minutes.

Add oil to a large pot, over medium-high heat. When it shimmers add bay leaf, onion, ginger, garlic, thyme, leeks and salt. Sauté until onion turns translucent. Add coriander powder, cumin powder, chili flakes, ground pepper, celery, carrots, and tomato paste. Stir and cook until the oil separates.

Drain the lentils and add to the soup. Then add the chicken or vegetable stock. Cover with a lid and bring to a boil. Once the soup starts boiling, turn the heat to medium-low, remove the lid and let the soup simmer and cook for one hour. Add lemon juice and red wine vinegar, stir and check to see if the salt is sufficient. Turn off the heat. Cover the soup and let it rest for 15-20 minutes. Reheat the soup when you are ready to serve. Garnish with Parmigiano-Reggiano cheese.

Creamy Mixed Vegetables

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Vegetables in a Cream Sauce1
Have you ever wished you had asked your mom how she made your favorite dish? Have you stood beside her in the kitchen and watched her cook? I’ve heard many people say, “I wish I had asked my mom how to make. . .” Your mom, dad, sister, brother, in-laws, aunts, whoever it is that cooks in your family, love to be asked. Now is the time!

I still have recipes that my mom sent me by snail mail. I treasure the recipes my family has shared with me. One of the reasons why I blog is because I want my family and you to have the recipes that I’ve collected for many years. Don’t be afraid to share. Someone dear to me once said, “Maggie, the more you share, the more you will learn.” Those words couldn’t be more true and they have stood the test of time.

You can use any combination of mixed vegetables in this recipe. Dry fenugreek leaves can be purchased at your local Indian grocery store. They taste similar to a combination of celery and fennel with a slightly bitter bite. Crumble the leaves with your fingers before you add them. Don’t skip this ingredient as it definitely adds another dimension to this dish.

Creamy Mixed Vegetables
Prep time: 10 minutes
Cook time: 20 minutes
Serve: 4

Ingredients:
3 tablespoons oil
4 garlic cloves, minced
3 tomatoes, blanched and chopped
1 potato, peeled and cut into 1-inch pieces
1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces
1 cup cauliflower florets
1 (15.5-ounce) can pink beans, drained
½ cup corn, fresh or frozen
3 teaspoons Kashmiri chilli powder, (depending on heat and your preference)
½ teaspoon cumin powder
½ teaspoon garam masala powder
½ cup tomato puree
salt
½ cup water
1 bell pepper, cut into 1-inch pieces
¼ cup cream
2 teaspoons dry fenugreek leaves, (kasoori methi)

Directions:
Heat oil in large saucepan over medium heat. Add garlic and cook, stirring frequently, until it turns light brown. Add tomato and cook for two minutes or until soft. Then add the potato, carrot, cauliflower, pink beans, corn, chilli, cumin, and garam masala. Stir and cook for another two minute. Add the tomato puree, salt and water. Stir, cover with a lid, and cook for ten minutes. Add bell pepper, cream, and fenugreek. Mix to combine the vegetables with the creamy sauce. Reduce heat to medium-low, and simmer, covered, for five minutes.

Garbanzo Rice Pulao

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Garbanzo Pulao1

We cooked with passion, ate with relish, and celebrated the holidays with gusto! Desserts, chocolates, and delicacies from our home countries were exchanged. We ate what we pleased and nothing was off limits. January 6 is here, and it’s time to get back on track with healthy eating. I’d like to start my blogging year on the right foot. So, my first recipe for this year is vegetarian, vegan, and nutritious. At least, I can say, I’ve started the year with good intentions.

Rice is a staple, in most Indian homes, and you’ll find it on the table every day. Adding garbanzo beans to rice is an excellent way to add fiber, protein, and other nutrients to your diet. Adding a vegetable and a salad to this dish is all you need to make it a complete meal. Some of the vegetable dishes, from my blog, that you could use are: Eggplant in Tomato Curry, Green Bean Thoren, and Cauliflower Subzi.

I used canned garbanzo beans in this recipe. You can also use dry garbanzo beans that you will find in your local grocery store. Just remember, soak them overnight, wash them in several changes of water, and cook them before you use them in this recipe. You can use chillies to make the rice spicy or leave them out completely. This dish is unique in that it is mild in flavor but rich in aroma. Many times that’s the kind of rice dish I’m looking for to accompany bold, flavorful curries. Well, this rice recipe is one of my favorites. You can bump up the flavor by switching water with vegetable stock. It’s a nice change to plain rice and I find that children like it.

Garbanzo Rice Pulao
Prep time: 5 minutes
Cook time: 25 minutes
Serve: 4

Ingredients:
¼ cup ghee
4 black cardamoms
4 green cardamoms
2-inch piece of cinnamon
6 cloves
1 bay leaf
½ tsp cumin seeds
4 dry red chillies, (optional)
1 cup finely chopped onion
3 green chillies, (optional, cut in half)
1 15.5oz can (439g) Goya chickpeas/garbanzo beans, (well drained)
4 cups water
salt
2 cups Basmati rice

Directions:
Wash the rice in three changes of water. Be gently when you wash the rice. Soak in water for 15 minutes.

While the rice is soaking, place a large non-stick pot over medium heat. Add ghee and when it melts, add black and green cardamoms, cinnamon, cloves, bay leaf, and cumin seeds. Stir for 30 seconds to allow the spices to permeate the oil. Add the dry red chillies. Cook, while stirring, for another 30 seconds. Next, add the chopped onion. Stir and cook until the onion turns translucent. Add the green chillies and well-drained garbanzo beans. Cook, stirring occasionally, for one minute.

Turn heat to medium-high and add water. When the water comes to a boil, turn the heat to medium, and add salt. Taste the water, it should taste salty, like the ocean! Drain the rice and add it to the water. Gently stir to combine the rice, water, and spices. Then, allow the rice to cook, undisturbed. The rice will swell and rise to the top. When you see bubbles appearing on the surface of the rice, it is time to cover the dish with a tight-fitting lid. Once you see steam escaping through the edges of the lid, turn the heat to the lowest point, and let the rice cook for eight minutes. Turn off the heat, but don’t open the lid immediately. Allow the dish to rest for five minutes before you serve.

Beef Olathiathu (Spicy Roast Beef)

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Kerala Style Beef Ularthiyathu1
Happy New Year! I want to wish each one of you God’s richest blessings in 2015. May the new year bring you good health, peace, happiness, and prosperity.

Beef olathiathu is my all-time favorite Kerala beef recipe. It’s my sister, Leela’s, signature dish and I’m sharing it as a gift to my readers for all the “likes” and comments you made on my Facebook page and here on my blog. I hope you will treasure this recipe as much as I do!

Thanks to my sister, (my Ammama), for teaching me how to make this traditional Syrian Christian dish. In Kerala, in the old days, the meat would be cooked in an urali – a heavy metal vessel, which retains heat for a long time. Today, the urali is replaced with the modern pressure cooker.

The beef is cooked and roasted in coconut oil, which complements the spices perfectly. If you prefer, you may use peanut or grape seed oil. But then, of course, you will lose some of the authentic flavor and aroma. Make this dish for New Year and enjoy the compliments!

Beef Olathiathu (Spicy Roast Beef)
Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 6

Ingredients:
1 pound beef, (washed, drained, and cut into ¾-inch cubes)
40 dry red chillies, (reduce the number depending on heat and your preference)
2 tablespoons coriander seeds
1 teaspoon black pepper corns
1 teaspoon cumin seeds
1-inch piece cinnamon
2 cardamoms
6 cloves
¼ teaspoon fennel seeds
1 cup fresh or frozen coconut pieces, (cut into 1-inch, thin chips)
¼ teaspoon turmeric powder
salt
5 tablespoons coconut oil
½ cup thinly sliced shallots
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
1 tablespoon white vinegar
½ cup water
1 teaspoon mustard seeds
2 sprigs curry leaves

Directions:
In a small non-stick pan, over medium-low heat, dry roast the chillies, coriander, pepper, cumin seeds, cinnamon, cardamom seeds, cloves, and fennel seeds until they smell fragrant. Cool completely and grind to a fine powder in a coffee grinder. Set aside.

Mix the coconut pieces, turmeric powder, and salt in a small bowl. Heat two tablespoons of oil in a pressure cooker over medium heat. Add the coconut pieces and fry until light brown. Add the ground spices, half the shallots, ginger, garlic, vinegar, beef, and water.  Close the cooker and bring to full cooking pressure, on high heat. Reduce to medium heat and cook for ten minutes or until the meat is tender. The amount of time will depend on the cut of beef and your pressure cooker. Allow the cooker to cool gradually. Open the lid and dry roast the beef until all the water evaporates.

To season the meat, heat the remaining oil in a small non-stick pan, over medium heat. Add mustard seeds and when they splutter, add the curry leaves, and shallots. Fry until the shallots turn brown. Add the seasoning to the meat in the pressure cooker. Place the pressure cooker over medium heat, stir and roast until all the pieces are well coated with the spices. You can garnish this dish with sprigs of fried curry leaves, if you desire.

Beef-Free Tacos

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Beef-Free Tacos1
Eat beef-free tacos and nobody gets hurt! Many of my friends are eating healthy, turning vegetarian or vegan, and when I develop recipes for my blog, I have them on my mind. I came up with this recipe for beef-free tacos when we got together for game night. For my taco filling, I used Beef-Free Crumble, beefy flavor, made by Beyond Meat. The tacos disappeared faster than I could make them.

All you need to do is make the beef-free filling and spoon it into store-bought taco shells or tortillas. Top them with ribbons of lettuce, diced tomatoes and onions, shredded Monterey Jack cheese, and drizzle with the cilantro, mint and yogurt dressing.

Please note, for this recipe, you won’t need to roast the cumin and coriander seeds. I used a mortar and pestle to crush them coarsely. However, if you don’t like biting into them when you eat, then crush them finely. You can find Beyond Meat products at Whole Foods, Target, and Safeway.

Kudos to all my friends that have chosen to decrease their dependence on animal protein. I’d love to know if you’d like more vegetarian recipes like this one.

Beef-free Tacos
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 15

Ingredients for filling:
¼ cup oil
2 large red onions, finely chopped, (about 3 cups)
1 tablespoon ginger-garlic paste
3 Roma tomatoes, diced
1 teaspoon turmeric powder
1 tablespoon crushed cumin seeds
1 tablespoon crushed coriander seeds
2 teaspoons Kashmiri chilli powder, (optional; depending on heat and your preference)
¼ teaspoon garam masala, (optional)
1 green bell pepper, diced
2 packets (11 oz, 312 g each) Beef-free Crumble, Beefy flavor
1 can (15.5 oz, 439 g) black beans, drained
1 cup Greek yoghurt, beaten
¼ cup water
salt
2 boxes of Stand ‘n Stuff Taco shells

Directions:
In a large nonstick skillet, heat oil over medium-high. Add onion and cook until the water from the onion evaporates and it turns slightly brown around the edges. Then turn the heat to low, and fry the onion until it turns golden brown. Add the ginger-garlic paste and let it cook for one minute or until the raw smell disappears. Add the tomatoes, turmeric, cumin, coriander, chilli powder, and garam masala. Stir and cook for two minutes.

Add the green pepper, beef-free crumble, black beans, yoghurt, water, and salt. Stir well and cover with a lid. Cook on low heat for five minutes or until all the liquid dries out.

Spoon filling into taco shells or tortillas. Add toppings like lettuce, tomatoes, onion, and cheese. Drizzle with cilantro, mint and yogurt dressing.

Cilantro, Mint and Yogurt Dressing

Ingredients:
2 cups cilantro, roughly chopped and lightly packed
1 cup mint leaves, lightly packed
3 green chillies, roughly chopped, (optional, depending on heat and your preference)
½ teaspoon sugar
3 tablespoons fresh lemon juice
2 tablespoons water
salt
1 cup Greek yogurt

Directions:
Put the cilantro, mint, chilli, sugar, lemon juice, water, and salt into a blender, and make a smooth purée. Pour into a large bowl and add yogurt. Using a whisk, beat well. Drizzle on the taco toppings.

Happy Thanksgiving 2014

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Cranberry Sauce3Happy Thanksgiving! I’m sure you’re getting ready to celebrate with your family and friends this week. I love all the planning, anticipation, preparation, and cooking that leads up to a grand Thanksgiving dinner. Most of all, I like that, around this time of the year, I’m reminded to reflect on my blessings.

There are three very important people in my life – my daughter, Jyoti, my son, Sanjay, and my daughter-in-law, Dharti. Each one brings to the table their own unique strengths, energy, and love that makes our home complete. I am thankful for them. I come from a close-knit family and I love and adore each one of them. I’m thankful to have friends that have cried, laughed, and grown old with me! And, of course, I am so thankful for my blog readers and commenters! I hope you will join me in counting your blessings. You’re welcome to jot them in the comments section.

I’d like to share two recipes that are going to be on our Thanksgivings table this year – Cranberry Sauce and Sweet Corn Pudding. Just click on the links below to get the recipes. I hope you will enjoy them as much as we will. Wishing you a Happy Thanksgiving and a blessed time with your family and friends.

Cranberry Sauce
Sweet Corn Pudding

Aloo Mattar Pilaf (Potato and Pea Pilaf)

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Aloo Mattar Pulao2I love to play with food and you’ll see that I’ve done just that by garnishing my Aloo Mattar Pilaf (Potato and Pea Pilaf) with a beautiful rose made out of mango peel. Cooking is fun and as they say, you eat with your eyes first. So, take a few minutes to garnish and make your food appealing.

Pilaf, also spelled pilav or pilau or pulao, is rice cooked with spices in a seasoned stock. In India, we add vegetables, fish, meat or dried fruits to our pilaf. Pilaf is a dish that is found in the cuisine of many different countries. Each pilaf is distinctly different from the other.

You’ll find aloo mattar curry on the menu of most Indian restaurants and that’s what gave me the idea of trying a similar recipe in a pilaf style. It turned out to be a hit with my family, so I thought I’d share the recipe with you. It pairs well with a simple cucumber and yoghurt salad. I ate this for lunch yesterday and I was very satisfied!

Here are a few points for you to remember before you start cooking. Parboil or cook the potatoes partially, peel and cut each into four wedges. Make sure you don’t overcook the potatoes. I used peas from a local Indian grocery store, as they are less sweet. Cook the peas in boiling water, drain and shock them in ice so they stay green.

Thanks to those of you who try my recipes and post your pictures on my Facebook page. I  love seeing your results so keep them coming!

Aloo Mattar Pilaf (Potato and Pea Pilaf)
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4-5

Ingredients:
2 cups Basmati rice
3 tablespoons ghee, (or coconut oil)
1 cup finely chopped onion
1 bay leaf, (torn in two)
8 cloves
2 star anise
6 green cardamoms, (lightly bruised)
1½-inch piece of cinnamon, (broken in two)
10 whole black pepper corns, (optional)
1 tsp cumin seeds
2 medium potatoes, (parboiled, peeled, and cut into quarters)
3 green chillies, (slit down the middle, optional)
2 Roma tomatoes, (blanched, peeled, and cut into quarters)
1½ teaspoons turmeric powder
1 teaspoon Kashmiri chilli powder, (optional)
salt
3¾ cups water
1 cup green peas, (cooked, drained and shocked in ice)
¼ cup finely chopped cilantro

Directions:
Wash and drain the rice.
Place a large non-stick pot on medium-high heat. Add ghee and when it shimmers add onion. Cook for two minutes or until the onion turns translucent. Do not let the onion turn brown. Turn the heat to low, and add the spices – bay leaf, cloves, star anise, cardamoms, cinnamon, pepper, and cumin seeds. Stir for a minute and then add the potatoes. Turn the heat back to medium-high. Fry the potatoes for two minutes. Next, add the green chillies, tomato, turmeric, chili powder, and salt. Cook for one minute. Add rice and stir gently, until the water from the rice evaporates. Add water and when it comes to a boil, cover the pot with a tight fitting lid, and turn the heat to low. Cook for 10 minutes. Add the peas and cilantro on top of the cooked rice. Turn off the heat and let the rice remain covered and undisturbed for five minutes. Fluff the rice with a fork and serve.

Peas and Cumin Pulao – Matar aur Jeera Pulao

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Peas and Cumin Pulao2

Recently, I’ve been experimenting with lots of rice dishes. I seem to go through these phases in my life as a recipe developer. I get into the mood of making rice dishes or sweets or meatless meat dishes and keep making them over and over again until I’m satisfied with the recipe. I’ve made at least five different rice dishes in the past two weeks. What amazes me is that my kids never seem to mind and they don’t complain! They eat whatever I cook even when I make similar variations of the same recipe. Thank you Jyoti, Sanjay, and Dharti. You are the best food tasters any mom could ever have, and you are brutally honest too!

Today’s recipe – peas and cumin pulao – has a subtle flavor and occupies a low-profile spot on my dinner table when I want my curry to be the star of the show. It plays its part to enhance and compliment rather than compete with the rest of the items on the table.

I made a bouquet garni or a “potli,” as we call it in Hindi, for this recipe. The process is simple. I crushed the coriander and fennel seeds with a rolling pin. Then I took a small piece of cheesecloth and put the crushed coriander and fennel seeds, cinnamon, black cardamom, and whole black pepper in the middle, brought up the corners making a small pouch, and then tied the mouth with a piece of twine. These spices added a lot of flavor to this particular rice dish, so don’t leave them out.

On another note, I prefer using frozen peas from an Indian grocer rather than from a regular supermarket as they are less sweet. However, both work equally well. Give this recipe a try and I guarantee that you’ll use it time and time again.

Peas and Cumin Pulao – Muttar aur Jeera Pulao
Prep time: 10 minutes (does not include time to soak rice)
Cook time: 30 minutes
Serves: 8

Ingredients:
3 cups Basmathi rice, (soaked in water for 20 minutes)
¼ cup ghee
1 bay leaf, (torn into two)
½ cup sliced onion
3 large green chillies, (optional)
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1-inch cinnamon stick, (broken into two)
2 black cardamoms
1 teaspoon whole black pepper
2 tablespoons cumin seeds
6 cups water
Salt
1 cup peas

Directions:
Wash and soak the rice in water for 20 minutes. Cook the peas in two cups of water. Drain and place in an ice bath so they will retain their color. Put the coriander seeds and fennel seeds in a small zip lock bag. Crush them with a rolling pin. Cut a small piece of cheesecloth (about 4 inches by 4 inches). Put all the spices – crushed coriander and fennel, cinnamon stick, black cardamom, and whole black pepper in the center of the cheesecloth, bring up the corners making a small pouch, and tie the mouth with a piece of twine. Set this potli aside.

Heat a wide, heavy-bottomed pot over medium-high heat. Add ghee, bay leaf, onion, green chillies and the potli. Cook for two minutes and then add the cumin seeds. Stir and cook until the onion turns translucent. Don’t let the onion get brown. Add water and salt. Let the water come to a boil.

Next, drain the rice. Turn the heat down a bit and add the rice. Then once you’ve added the rice, stir gently and turn the heat to medium-high. Let the rice cook and absorb the water. When the water dries up and you see bubbles appearing on top of the rice, cover the pot with a lid. In a few minutes you will see steam escaping through the edges of the lid, turn the heat to low, and allow the rice to cook for 8-10 minutes. Turn off the heat but let the rice remain covered for at least five minutes before you remove the lid. Fluff the rice with a fork and gently mix in the peas. Cover with a lid and let it remain for another five minutes. Remove the potli and dish out the peas and cumin pulao on to a large platter. Garnish with chopped coriander leaves.