Bullseye (Egg Fry)

Egg is fried with onion, tomato and condiments.

Ingredients:

• 1 egg
• ½ small onion finely chopped
• ½ small tomato finely chopped
• ½ tsp Red Chili Powder
• ½ tsp black pepper powder
• 1 tsp cooking oil
• 1 tsp finely Chopped Cilantro leaves
• Salt To taste

Method:

• Heat oil in a non-sticking pan and fry onion on medium flame until it becomes soft and light brown.
• Add chopped tomato and fry until tomato is soft.
• Mix in all of the ingredients.
• Now spread the onion tomato mix in the pan.
• Break the egg and slowly drop on the onion tomato mix. Do not stir. Cook uncovered on slow flame for 3-4 minutes till egg yolk solidifies.
• Garnish with black pepper powder.
• Serve hot.

Do You Know?

Yolk color of egg is dependent on the diet of the hen; if the diet contains yellow/orange plant pigments known as xanthophylls, then they are deposited in the yolk, coloring it. A colorless diet can produce an almost colorless yolk. Farmers may enhance yolk color with artificial pigments, or with natural supplements rich in lutein (marigold petals are a popular choice), but in most locations, this activity is forbidden.

Difference between Khichri, Khichra and Haleem

Khichdi

In India, the term khichdi is used broadly to imply a ‘mish-mash’ or a mixture of sorts, similar to ‘hodge-podge’ in English. It is commonly considered India’s comfort food.

What is Khichdi:
Khichri is a combination of Rice and legumes cooked together. ‘Lots of Ghee’ is an important ingredient in traditional recipe. Vegetables, nuts and dried fruits can also be added in this. The consistency of the finished product may be very dry like a Biryani, or wet depending on your taste.

Why is it so Popular:
Khichdi makes for a complete one-pot meal. The rice provides the carbohydrates, the lentils provide the protein, and the vegetables add the vitamins, minerals, and fiber. A dollop of ghee provides the right amount of fat and calories, which are as important in a diet as any other food-group.

Khichdi is also the first solid that babies are given. Rice and Lentils are simmered, until mushy, seasoned with turmeric and salt and is fed to infants to introduce them to ‘adult’ food. Khichri is a popular dish in Pakistan. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes, which usually have meat and are spicy.

Khichdi when well cooked with little oil is considered as a light and nutritious dish and is especially popular amongst many who follow Ayurvedic diet practices or Nature Cure.

Variations in Khichdi:
All over India, there are as many recipes for khichdi as there are households. It can be spicy or plain, made with a single lentil or combinations of 2-5 lentils.The most common type of khichdi is Rice and Moong Dal Khichdi.

The important point is you have to select beans that will cook at the same time as the Rice. Special khichdis are often made to celebrate special festival days.

Khichdi is commonly served with another Indian dish called Kadhi. Other common accompaniments are papads (Spicy Indian Crackers), ghee (clarified butter), achar (oil based pickle), and yogurt.

In Rajasthan, the state's farming communities prepares Khichra, as the night mainstay. They prepare khichra with millet grains and moth lentils. Ghee, spice and water are cooked together with millet and lentil. It is a more filling and more potent version of what elsewhere in India is called, khichri (though this uses rice as its base). It is eaten with ghee, and accompanied by either jaggery or kadhi (Khatta)

Khichdi is a very popular dish in Eastern, Northern and Western India. Rice and lentils are simmered until mushy, seasoned with turmeric and salt. It is a very plain bland dish, usually served to people, who are ill and given to babies because it is easily digestible. It is also a favorite campfire food owing to the convenience of being able to cook khichdi in a single simmering pot.

The dish is widely prepared in many Indian states like Gujarat, Maharashtra and Bengal, where it is called khichhuri. Vegetables such as cauliflower, potato, and green peas are commonly added.

In Bengali tradition, it is cooked as a rich gourmet delicacy. It is customary to cook khichhuri for lunch at Saraswati Puja and other popular pujas such as Durga Puja.
Another form of khichdi, popular mostly in western Maharashtra, is made with prawns.

Khichri is a popular dish in Pakistan. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes, which usually have meat and are spicy.

In Cuba, they cook Rice and Black beans together.

Kedgeree is a modified form of khichdi, was originated amongst the British colonials in India, as a part of the then fashionable Anglo-Indian cuisine. It was introduced to the United Kingdom as a popular English breakfast in Victorian times.
Kedgeree is made up of flaked fish, rice, eggs and butter. It is rarely eaten for breakfast now, but is still a popular dish.


Khichra

Khichra is a variation of the dish Haleem, very popular amongst Indian Muslims throughout the world, especially during Ramadan.
Khichra is an extremely popular dish in Pakistan also and it is sold as snack food in bazaars all year around. It is also a special dish, which is prepared during Ramadan and Moharram months of Muslim Hijri calendar and is cooked all night throughout Pakistan.

What is Khichra:
Khichra is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is cooked for seven to eight hours before it is ready to be served. The daylong slow cooking results in a dish which is a paste, in which the taste of the spices and meat blend with the wheat, but the meat remains in the form of chunks.


Haleem

Literally, Haleem mean 'Patient and Merciful'. It is served for breakfast during the month of Moharram and Ramadan, considered ideal to break the fast.
Haleem was originated in Iran and Afghanistan region. It is a thick Persian high calorie dish, which was introduced to India during Akbar period.
Haleem, and a variation called Khichra is very popular in India

What is Haleem:
Haleem is made of Wheat, Meat, Lentils (Split Desi Chickpeas known as 'Chana Dal', skinned split Moong beans known as 'Dhuli Moong Dal', Split skinned Lentils known as 'Lal Masoor Dal'), spices and ghee with lemon juice and/or spicy masala to adjust flavor to the taste of the eater.
This dish is slow cooked for seven to eight hours, which results in a paste like consistency, with the taste of spices and meat blending with wheat.

It is garnished with caramelized onions, chopped fresh cilantro, mint, hot green chili peppers and Garam Masala.
It is served with Lime wedges, Radish, Fresh Ginger sticks and thin slices of onions.

In India, Haleem is made with Goat or Buffalo. In Pakistan, Haleem is made with Beef or Mutton.

The Traditional Recipe:
Whole wheat was crushed in hand operated stone flour mill (Chakki) to make cracked wheat called Dalia. The mutton was chopped coarse, similar to minced or ground meat. The chopped mutton was fried with spices, pre-soaked legumes; the mixture was brought to a boil by adding water. It was left, in a covered pan with a tight fitting lid, to simmer overnight on low heat. After about six to eight hours, the mixture turns into a thick aromatic flavorful soup, with a grainy textured blend of meat, wheat and legumes.

Variations of Haleem:
Haleem is also a traditional starter at Muslim weddings in Hyderabad, and at Muslim functions or parties. It is another delicacy that is relished, besides Biryani in Hyderabad.
Haleem prepared during the Ramadan month in Hyderabad, is very famous and is distributed all over the country. Haleem is sold as snack food in Bazaars all year aroun

In the homes of the Arabs living in the Barkas area of the twin cities of Hyderabad, although both mitthi (sweet) and khari (salted) haleem variants are served for breakfast, even today, but in the majority, the salted option is popularly seen.

In Bangladesh, Haleem has attained a significant level of popularity in the urban centers. It is now a very popular food item in capital Dhaka during Ramadan. The preparation of haleem is complicated. A derivative of haleem, dry fruits and vegetables are used, is also prepared during Ramadan.

In Anatolia, Iran, the Caucasus region and Northern Iraq, types of Haleem are Keshkek and Harisa (Harees).
Harees consists of wheat, meat (or chicken) and salt. The wheat is crushed to make it soft and palatable. It is perhaps the most famous Qatari dish.
Wheat is soaked overnight, and then the meat is washed with filtered water and simmered in a pot 3/4 full of water along with the wheat. The liquid remaining is strained, salt is added, and the entire mixture is beaten. When ready, the mixture is poured into a serving pot and the surface is covered with cinnamon and sugar. Harees is a rich meal and it is filli

Even though Harees was once a traditional dish made at Arab homes, nowadays one can find it on the menu in any Arabic restaurant in Middle East countries.

Harees found its way to Kerala, South India, when the Arabs came here for trade in the 7th century. Harees is a very popular dish among the Muslim population of Malabar Region. It is known by the name "Alsa".

In Hyderabad, India, Harees is known as Haleem.

Difference between Khichri, Khichra and Haleem:
Khichdi is the combination of rice and lentil cooked together. Sometimes vegetables are added to it.
Both Haleem and Khichra are made of wheat, meat, lentils and spices. However, the main difference between Haleem and Khichra is that Haleem is cooked until the meat blends with the lentils, so it becomes more like a thick soup, while Khichra is not blended and so you are able to see and taste the chunks of meat.

Makhanay Ki Kheer (Puffed Lotus Seeds Pudding)

Makhana kheer is usually made during 'Mahashivratri' and 'Krishna Janamashtami'.

Lotus seeds are boiled, on low heat with milk and lots of nuts are added.

Ingredients:

• 2 cups white Makhana (puffed Lotus Seeds)
• 1 tbsp ghee (clarified butter)
• 5 cups full cream milk
• ½ cup sugar ( or as desired)
• 1 can condensed milk
• ½ cup chopped nuts (pistachios, almonds, cashew nuts)
• 1 tbsp chironji
• 1 tsp crushed green cardamom seeds
• 1 tbsp rose water or drops of kewara essence
• Pinch of saffron

Method:

• Heat ghee in frying pan and roast makhana over a low heat for a few minutes until they are light pink in color. Remove from heat and keep aside to cool. Crush them coarsely when cool.
• Boil milk in another vessel. Add crushed makhana and stir well.
  Leave to simmer for about 20-30 minutes, until milk reduces to half and of a creamy consistency.
• During this period, stir from time to time so that milk does not stick to the bottom of pan.
  Stir in condensed milk, almonds, and pistachios, saffron and crushed cardamoms.
• Add sugar if desired. Simmer for 5 minutes more. Adjust the consistency of kheer according to your liking. If kheer is too thick, add some warm milk at this stage. Remove from fire.
• Garnish with nuts and sprinkle some crushed cardamom.
• Serve the makhana kheer hot or cold, as desired.

Do You Know:

Makhana or fox nut or gorgon nut or Euryale ferox, is an annual plant, grown throughout the ponds and low-lying lakes of China, Japan and India as well as parts of Eastern Russia.

The seeds of the plant are starchy, white, small and round, with a brown outer covering. In India, particularly in the northern and western parts of the country, Makhana seeds are often roasted or fried, which causes them to pop like popcorn. They can be consumed either raw or after being stir-baked, often with a sprinkling of oil and spices.

In India Makhana has been widely used in traditional oriental medicine to cure a variety of diseases including kidney problems, chronic diarrhea, excessive leucorrhea and hypo function of the spleen. Recent studies show its antioxidant activities.

Methi Chicken Thighs ( Fenugreek Chicken)

Chicken is cooked with spices and dried fenugreek leaves.

Ingredients :

• 1 pound chicken thighs
• 2 big onions sliced thinly
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 1 tsp Turmeric powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 2 tbsp tomato paste
• Salt to taste
• 2 tbsp dried fenugreek leaves
• 1 tbsp Butter Chicken masala
• 3 tbsp cooking oil

Method:

• Clean, remove skin and cut each chicken thigh into two pieces.
• Heat oil in a pan on medium flame, add sliced onion and fry lightly. When onions are soft stir in the grated garlic and ginger. Add chicken masala, turmeric, chili and coriander powder and tomato paste and fry for 2-3 minutes. Add chicken thigh pieces and fry stirring constantly until the chicken has turned white.
• Cover and simmer for 20 to 30 minutes until chicken is done.
• Add crushed dried fenugreek leaves now and simmer covered for 2-3 minutes more.
• Serve hot with roti or hot white rice.
  
  
  
  
  

Rainbow Salad

What a feast to eyes! It is a fun to collect seven colored ingredients to make this salad…..chose your own choice of ingredients and make it.

Ingredients:

• 1 cup shredded purplish cabbage
• 1 cup beetroot cut into thin strips
• 1 cup blue berry fresh or frozen
• 1 cup shredded lettuce
• 1 cup yellow bell pepper cut into thin strips
• 1 cup shredded orange carrot
• 1 red pepper cut into thin strips
• 2 tsp lemon juice
• salt to taste
• ½ tsp black pepper

Method:

• Arrange all the ingredients in the form of a rainbow in a flat dish.
• Add lemon juice, black pepper and salt just before serving.
• Serve with dip/chutney.

Do You Know?

A red or purplish cabbage is more mild and sweet flavored than other cabbage. It has a round, solid head and is popular for adding color to salads, coleslaw and stir-fries. The leaves on the red cabbage are tougher than the leaves of green cabbage, because of its longer maturity time. Red cabbage is available throughout the year.

The color in purplish cabbage will have a tendency to run when it is cooked. The cabbage turns a purplish blue and turns other foods that it is cooked with to a reddish color. To prevent the red cabbage from discoloring, add lemon juice or vinegar to the cooking water.

What are Biryani, Pulao and Tehri

Chicken Biryani

Badiyon Ka Pulao

Aloo, Matar, Gobhi Ki Tehri

Biryani, Pulao and Tehri, belong to a family of primarily South Asian rice dishes made with spices, rice (usually basmati) and meat/vegetables. Since their method of preparation is different, their outcome is also different.

What is Biryani?
Biryani is primarily a rice dish, made with meat/vegetables, spices and rice (usually basmati). Biryani originated in Persia and might have taken couple of different routes to arrive in India.

Biryani name is derived from the Persian word 'Birian'. In Persian, Birian means 'Fried before Cooking'. To make Biryani, mutton is fried in ghee and par-cooked (Cooked half way). Separately, the Rice is fried in Ghee, and par-cooked (Cooked half way). The rice and meat are layered in a cookware called Handi.

Traditional Biryani:
In the olden days, rice was fried (without washing) in Ghee (Clarified butter). It did two things: it gave rice a nutty flavor and secondly it burned the outside starch layer gelatinizing it.

After the rice is stir-fried, it is boiled in water with spices until half cooked. The meat is marinated in a paste of Papaya, with whole-milk yogurt and spices. Thereafter, the meat may be cooked.The rice and meat are layered in an earthen pot called Handi, with bottom and top layer always of rice. An interlayer of some condiments may be introduced between meat and the rice. The spices and condiments used in biryani may include, but are not limited to, cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, apart from ghee, ginger, onion, garlic and yoghurt. The premium varieties include Screwpine (kewara) essence, saffron and rose water may be added to give flowery and herbal aroma. The Handi is sealed and put on the coal embers to cook.

For a non-vegetarian biryani, the main ingredient that accompanies spices is the meat (or beef), chicken, goat, lamb or shrimp. Vegetable Biryani is also equally popular.

The biryani dish is served with Dahi Chutney or Raita, Korma, Curry or a sour dish.

Types of Biryani
Over 30 different types of Biryani have evolved with time.

Lucknow Biryani:
Lucknow Biryani is also called Awadh Biryani. Lucknow Biryani is the footprint of the Muslims of the Moghul Empire left on the eastern part of India. Lucknow Biryani is a form of ‘Pukki Biryani’. Pukki means 'cooked'. Both the meat and rice are cooked separately and then layered and baked. The process also lives up to the name Biryani in Persian meaning 'fry before cooking'.

Basically, it has three steps:

First, the meat is seared in ghee and cooked in water with warm aromatic spices until meat is tender. The meat broth is drained out.

Second, the rice is lightly fried in Ghee and cooked in the meat broth from the previous step.

Third, cooked meat and cooked rice are layered in a Handi. Sweet flavors are added. The Handi is sealed and cooked over low heat. The result is a perfectly cooked meat, rice, and a homogenous flavor of aromatic meat broth, aromatic spices and sweet flavors.

Hyderabad Biryani:
Hyderabadi Biryani is one of the most popular versions of non-vegetarian types, especially in India and the Middle East. The Nizam’s kitchen boasted of 49 kinds, which included biryani made from fish, quill, shrimp, deer and hare.

This is called ‘Kutchi Biryani’. Kutchi means ‘raw’. The process does not adhere to the name Biryani in Persian meaning 'fry before cooking'. Neither the meat, nor the rice is fried before cooking. The meat is marinated in a mixture of spices for a few hours. Meat and the meat marinade are put in Handi. The rice is mixed with spiced yogurt. The 'rice and yogurt mixture' is put on top of the meat. The Handi is sealed and cooked over low heat. Eventually, the meat and rice are Dum cooked.

Pukki Biryani is the common type of hyderabadi biryani prepared at homes in India.

The result is very different from Lucknow Biryani. The Lucknow Biryani has a homogenous meat flavor throughout the Biryani while, the Rice in Hyderabad Biryani has more of a yogurt flavor than the meat flavor.

In theory, Hyderabad Biryani is simple to make, but requires a lot of experience. The variables are complicated such as amounts, moisture of yogurt mixture and marinate, and cut of meats. All the variables have to be carefully balanced so everything will cook together and come out perfectly.

Recipe of :

• Chicken Biryani
• Mutton Biryani
• Kheema Biryani
• Chickpea Biryani

Sindhi Biryani:
The Sindhi variant of biryani is very popular in Pakistani cuisine. In the most popular version of Sindhi Biryani, meat is fried with potatoes, tomatoes and pulp of apricots and this meat mix is then layered with rice.

Malabar Biryani:
Malabar chicken biryani is very popular in Kerala. For Calicut Biryani, the Handi is placed on the embers produced by coconut shell. The seal is broken only when ready to serve.

Bombay Biryani:
Bombay Biryani also includes potatoes and tomatoes like Sindhi Biryani.

In Iran, this dish is made in Isfahan with baked lung and mutton that is minced and then cooked in a special small pan over the fire. The food is generally eaten with a type of bread, "nan-e taftton".
In Myanmar, Biryani is known as Danpauk. Locally grown rice is used for the preparation. Thai Muslims prepare it with local ingredients.


Pulao

What is Pulao?
Pulao also called Pilaf, is a dish in which a grain, such as rice or cracked wheat, is browned in oil, and then cooked in a seasoned broth. Rice and meat/vegetables are not layered while cooking. It is of Persian origin.

Depending on the local cuisine, it may also contain a variety of meat and vegetables. Pulao and similar dishes are common to Middle Eastern, Central, South Asian, Latin American and Caribbean cuisine.

Traditional Pulao:
Long grain rice is soaked in water. In the meanwhile, the meat fried in Ghee and cooked with aromatic spices in a plenty of water. After the meat is cooked, plenty of broth is left. More water and pre-soaked rice are added. It is boiled and heat turned down to simmer. The rice is basically cooked in meat broth. Nuts like Almonds, Cashews, dried fruits like raisins or apricots may be added. The aromatic spices especially Cinnamon, Nutmeg, Cloves and Bay leaves are used.

For vegetarians, plain water and aromatic spices are used to cook Vegetables and Rice together. Generally, dried fruits and fried nuts are added. In North India, normally Pulao refers to a Vegetarian Pulao.

Recipe of:

• Badiyon Ka Pulao

Tehri

Tehri is the name given to the vegetarian version of the rice dish and is very popular in North Indian and Pakistani homes.

Tehri was made with Potatoes and Rice but other vegetables may be added. The dish is Dum-baked in sealed Handi. A garnish layer is added to the top. Tehri is made to taste better with accompaniments such as Raita (yogurt ), Achar (pickle) and Papad.

In Bangladesh, Tehri refers to Biryani prepared by adding the meat to the rice, as opposed to traditional Biryani where the rice is added to the meat.

Recipe of:

• Aloo Matar Gobhi Ki Tehri

Difference between Biryani, Pulao and Tehri:

In Biryani, boath the meat/vegetables and rice are cooked separately and then they are layered and baked during cooking. The process also lives up to the name Biryani in Persian meaning 'fry before cooking'.

In Pulao, the 'meat/vegetables and rice are stirred' before cooking and both are cooked together without any layer formation.

Tehri is a vegetarian dish prepared by cooking rice with potatoes. Other vegetables may also be added to it. It is common in Uttar Pradesh, India.

Khasta Dal Paratha (Crispy Lentil Pan-Fried Flatbread)

This recipe is especially for the use of leftover chana dal (split Bengal gram). If you once eat this paratha, I am sure, you will make more then required chana dal every time so that you can make these parathas next day.

Ingredients:

• 2 cups whole wheat flour
• 1 cup cooked or boiled chana dal
• 2 tbsp cooking oil for kneading
• ½ tsp carom seeds
• 1 small onion finely chopped
• 2 tbsp finely chopped cilantro leaves
• 2 green chilies finely chopped
• ½ tsp amchur powder
• Salt to taste
• ½ cup ghee or cooking oil for pan frying

Method:

• Put whole-wheat flour in a large bowl. Add all the ingredients except ghee or cooking oil for pan-frying and knead the flour. You may not require water to knead the flour if dal is thin. Knead until you get smooth, medium-soft dough. Add more flour if the dough is too sticky or too soft.
• Add 2 tbsp of oil now and continue to knead. Once the dough is done, put it in a closed container and keep it in refrigerator for 15-20 minutes.
• Divide the dough into equal sized portions and roll each portion into a ball between your palms. Use dry flour or oil to make smooth balls.

• Follow Making Paratha -method II
• Lightly flour a rolling board and roll out each ball into a 6-7” circle. Now roll it into a finger shaped structure. Coil this into a spiral.
• Flour the rolling surface again lightly and very gently roll out the spiral into a flat circle about 5-6” in diameter.
• Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more ghee/oil on this surface too. The paratha is done when both sides are crispy and golden brown.
• Serve hot crispy paratha with Aloo ki Sabji and green coriander chutney.