Category Archives: mini-meals

[Weekday special]: Brown rice with corn & 5-daals

 

Opposite of holidays. Weekdays in January.

Opposite of Christmas baking. Wholesome ingredients.

Opposite of staycation. Work travel in full swing.

Few weeks into 2016 and I’m craving some healthy comfort food in a bowl.

For most Indians — daal with white rice is comfort food and a staple diet. Growing up I was never a fan of white rice (#tastepreferences). Daal — I loved and enjoyed by itself like soup. One can argue that since I was eating everything else it really wasn’t a big deal. My mom learnt the trick though — she realized I loved biryani/pulao i.e. rice preparation with spices, veggies or meat! And that’s how it all started my love affair with rice preparations.

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dried red chillies & fresh green chillies

There are literally infinite permutations and combinations of making daal and rice. My favorite pair – panchmel daal [daal made using 5 (panch) types of pulses (lentils, peas or bean etc.)] and makai ki khichdi [makai = corn; khichdi = rice cooked with turmeric and mild spices]. You can easily substitute any type of rice you have in your pantry – I typically use brown rice. It is an adaptation of a regional favorite from the state of Rajasthan in India. Rajasthan is where the ‘Thar desert’ is located in India — the regional food is influenced by ingredients available in the arid region.

The panchmel daal and makai ki khichdi combo completes the trifecta – simple, flavorful and healthy! Even if you make daal-rice regularly this pair is the way to go to take it up the notch. Don’t you love a dish that is versatile enough to be easily doable on a weekday (“comfort food in a bowl”) but has complex flavors deserving a spot at a dinner party? Trust me the ginger-green chilli flavor will leave a lasting impression on your taste buds!

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I’m sure you can enjoy the panchmel daal with simple white basmati rice and corn khichdi by itself (or as a side) but for me it is a pair that should always be together! Try it and let me know what you think.

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Adapted from: http://www.sanjeevkapoor.com

Panchmel Daal & Makai Ki Khichdi

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients:

MAKAI KI KHICHDI

  • 1 cup corn kernels (frozen, thawed)
  • 1 1/2 cups brown rice
  • 1 tbsp lemon juice
  • 2 tbsp ghee (clarified butter)
  • Pinch of asafoetida
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp turmeric powder
  • 2-4 finely chopped green chillies (from Indian store or Thai green chillies)
  • 1 inch finely chopped fresh ginger
  • salt to taste
  • finely chopped cilantro for garnish

PANCHMEL DAAL

  • 1 1/4 cups mix-daals* (1/4 cup lentils, 1/4 cup toor daal, 1/4 chana daal, 1/4 green moong daal, 1/4 yellow moong daal)
  • 1/2 tsp turmeric powder
  • 2 tbsp olive oil
  • pinch of asafoetida
  • 1 tsp cumin seeds (jeera)
  • 4 cloves
  • 2 dried red chillies
  • ~1.5 inches fresh ginger
  • 2-4 green chillies (from Indian store or Thai green chillies)
  • 1 large chopped tomato
  • 2 tsp cumin-coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • salt to taste
  • finely chopped cilantro for garnish

*the recipe calls for five different daals – feel free to use any that you have in your pantry!

Directions:

  • In two separate bowls – soak rice and daal in water for ~1 hour.
  • Pressure cook the daal (or boil the daals) with turmeric powder until cooked.
  • While the daal is cooking let’s make the Corn Rice:
    • In a pot, heat ghee once it is hot –> add asafoetida + turmeric powder +cumin seeds + finely chopped green chillies + finely chopped ginger. Stir.
    • Add corn + lemon juice. Stir.
    • Finally, add the rice + ~3 cups of water.
    • Keep a lid and let the rice cook (~20 mins).
  • While the rice is cooking let’s prep for our Daal:
    • Using a mortar and pestle grind the ginger and green chillies together.
    • In a pot, heat oil once it is hot add asafoetida + cumin seeds + cloves + dried red chillies + ginger-green chillies paste. Stir.
    • Add the chopped tomatoes and cook for 1-2 mins.
    • By this time the daal should be cooked — stir in the cooked daal to the pot.
    • Add cumin-coriander powder + red chilli powder + garam masala + salt to taste.
    • Let it simmer for few minutes.
  • Garnish both the rice and daal with finely chopped cilantro and enjoy!

[Halloween Special] Rustic meal: Bajri Roti and Spicy Lasun Chutney

After all the summer craziness and travels I’m enjoying the relaxing Fall season. I love the crisp cool air and all combinations of red-orange-yellow colors around. The weather inspired me to make my mother in law’s mini-meal bajra roti and lasun chutney. Bajra is perfect for cooler weather since it is considered “heat-y” and the spiciness of the chutney ties in well with it’s nutty flavor. V grew up eating it for breakfast during not-so hot months in Mumbai (aka winter) but it is a great combo on a weeknight. This meal can be planned ahead – doesn’t need a lot of prep time and includes ingredients that you either already have in your pantry or have a longer-shelf life (such as flour or frozen grated coconut).

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If you are not a fan of coconut the bajra roti can be a good substitute for breads/wheat rotis and can be enjoyed with any curry or vegetable. Bajra is considered very nutritional, gluten-free and if you skip the ghee the recipe is dairy-free as well.

Are you wondering about my non-traditional Halloween post? The roti’s natural dark grey/black color and the chutney’s orange color remind me of Fall and Halloween. That’s not it — the number of dried red chillies and the spiciness is for the brave-hearted only! Scary ha? Just kidding — enjoy!

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Something to warm you up this Fall. And spiciness that sounds scary. Trust me you need it after all the candy-consumption!

[recipe title=”Rustic meal: Bajra Roti and Lasun Chutney” servings=”2″ time=”45 mins Prep 20 mins” difficulty=”moderate/difficult”]

Ingredients:

  • BAJRA ROTI
    • 2 cups bajra flour (black/pearl millet flour)*
    • 1 cup warm water + 1/2 cups for sprinkling
    • 1 tbsp olive oil
    • Sea salt to taste
    • Extra flour for rolling
    • 2 tbsp Ghee (optional)*
  • SPICY LASUN CHUTNEY
    • 6-8 garlic cloves
    • 8-12 dried red chillies*
    • 1 tbsp tamarind paste*
    • 1 cup freshly grated coconut (or thawed frozen coconut)*
    • 1 tbsp olive oil
    • pinch of asafoetida*
    • 1/2 cup water
    • Salt to taste
  • *ingredients available at an Indian grocery store

Directions:

  • In a bowl (or kitchen aid with dough hook attachment) mix bajra flour, salt, olive oil and warm water. Knead into soft dough. mytip: Add water gradually, starting with only 1/2 cup first and the rest as needed.
  • Let the dough rest for 10-15 mins.
  • In the meantime let’s make the chutney, in a pan add olive oil, asafoetida, roughly chopped garlic cloves and dried red chillies. Roast for few minutes. Once you get a nice aroma of garlic and the chillies add in the grated coconut. Roast for additional 2-3 minutes. mytip: Certain red chillies can be really spicy so please use caution and use according to your spice level. I used the byagdi variety from South India that is spicy and imparts a nice orange color to the chutney.
  • In a blender grind – roasted coconut, garlic, red chillies, salt, tamarind paste and water to make a fine paste. Roasted garlic chutney is ready!
  • Back to the bajra dough — the consistency of the dough should be soft. If it is sticky it will be difficult to roll and if it gets too firm it will be easy to roll but the final product might be too hard to eat! Add flour or water and adjust the dough.
  • Make ~8 small balls and flatten them like a crab cake.
  • Individually roll into a flat bread either with a rolling pin or with your finger tips. This is the most tricky part — you will need some practice and some patience but use flour generously or roll mini-ones.
  • Bajra flour is gluten-free so can break easily. Handle the flatbread with delicate hand if it sticks use a flat spoon to remove the sticky parts.
  •  Place the roti on a hot non-stick pan, sprinkle some water on the top no oil is required.
  • Once both sides are cooked remove on a plate. Smear some ghee while still hot (totally optionally but certainly enhances the flavor). If you do not apply the ghee this recipe is gluten-free and dairy-free.
  • Serve hot with the chutney!

[/recipe]