Bhojan Bites

Creamy and Aromatic Sweet Rice Introduction This recipe for sweet rice, or "meetha chawal" in Hindi, is a popular Indian dessert that's often served on special occasions. The combination of fragrant basmati rice, sweet syrup, and a medley of dry fruits creates a truly indulgent treat. Ingredients: 1 cup basmati rice, soaked for 30 minutes 1/4 cup sugar 1/2 cup ghee 1/3 cup dry fruit mix (almonds, cashew nuts, raisins, dry coconut pieces) Whole spice mix: 2 green cardamom pods 4 cloves 2 pinches of saffron 1/8 teaspoon turmeric (for color) 1 cup water Instructions: Pressure Cooker Method Sauté spices and dry fruits: Heat ghee in a pressure cooker over low heat. Add the whole spices and dry fruit mix, and sauté until fragrant. Add rice and other ingredients: Add the soaked rice, water, saffron, and turmeric to the cooker. Gently stir to combine. Pressure cook: Close the cooker and pressure cook on high heat until one whistle. Turn off the heat and let the press...

Ingredients  Cooked rice - 2 cups Tomatoes - 2 medium size Onion - 1 medium size Ginger - 1-2 inch, finely chopped Green chili - 1 long, chopped Curry leaves - 1 sprig Turmeric - 1/4 tsp Corriander powder - 1 tbsp Kashmiri mirch , paprika - 1 tsp Salt - to taste Cilantro leaves - 2 sprigs Mint - few chopeed leves Cashew - optional. Cloves - 2 Tadka mix - Mustard seeds - 1 tsp Cumin seeds - 1 tsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp Fenugreek seeds - 1/4 tsp Cinnamon stick or powder - 1/4 tsp powder or 1 stick Oil to cook Method Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy.  Gently add cooked rice and salt and cover the lid. Cook on very low heat so that...

Mujadara, a protein packed middle eastern rice and lentils dish garnished with fried onions.  Ingredients: Whole red lentils 3/4 cup Rice - 3/4 cup Coriander powder - 1 tbsp Cumin seeds - 1 tsp Ground cinnamon - 1/2 tsp Salt to taste  Ginger - 1 inch, finally chopped Garlic - 3-4 cloves, finally chopped Onions - 3-4, medium , sliced Vegetable oil  Method Soak lentils for 1-2 hours in advance or soak for 30 minute in warm water  Heat oil, add cumin sees and let it splatter (use saute mode in instant pot) Add chopped ginger, garlic and some sliced onion and saute for 1-2 minute  Add spices, salt followed by soaked lentils. Add enough water and cook lentils for 10 minutes until lentils are cooked al dente. Now add pre-soaked rice. (at this point cancel saute mode if you are cooking in instant mode) Add enough water and pressure cook for 1 whistles or cook at rice mode in instant pot.  Natural release pressure...

Ingredients  Basmati rice - 2 cups Onions - 1 medium Tomato - 2 Eggs - 5 Khada garam masala - green cardamom 1, black cardamon 1, cinnamon stick 1 medium, balck peppercorns 8-10, bay leaves 2 Cumin seeds - 1 tbsp Garlic - 5 pods Ginger - 1 inch Green chilly -  2 , chopped Mint and coriander leaves: ½ cup each Curd or yogurt  - ¼ cup Turmeric powder  -  ¼ tsp Biryani masala  - 2½ tbsp Red chilly powder  -  ½ tsp Coriander powder  -  1 tsp Water - 4 cups Salt to taste Cooking oil Method Shallow fry boiled eggs and keep it aside. Used a separate pan to fry egg. Sauté onions and coarse ginger garlic green chili paste. Add fresh ground whole spices ( black and green cardamom, cloves, black pepper), bay leaves, cinnamon stick. Add chopped tomatoes, salt and cook. Next add coriander powder, turmeric,biryani masala powder (store bought) mix every thing well. Add 1-2 tbsp yogurt. Cook for 1-2 minutes.  Add pre-soake...

This is a traditional Sindhi cuisine packed with nutrition. It is one complete meal which is easy cook and yet very tasty. I often make it when I am tired of eating same old same old curries, parathas, daals etc. I particularly like it as the bhaji (curry/sabzi) is combination of not just one or two but many vegetables which is perfect to feed my little picky eater. If you are going to try sai bhaji for the first time, then I would suggest to pair it bhuge chawal and not just plain rice. The caramelized onions add extra flavor to the meal. And since we are talking about Sindhi cuisine, how can we forget to serve papad :) Happy cooking and enjoy your meal !! Sai bhazi Ingredients Spinach – 1 bag Fenugreek – 1 small bunch Dill – 1/4 cup, chopped Channa Daal – soak ½ cup for at least 5-6 h Onion – 1 medium Tomato – 1 medium Ginger – 1 inch, chopped Garlic – 3-5 cloves, chopped Mixed vegetable of your choice. I use following: Small baby eggplant – 2 , diced in small ...

Ingredients: 1 bag of spinach - blanch and puree Onion - 1 medium, chopped Garlic - 3 pods Ginger - 1 inch piece Green chili - optional Bay leaf Cloves - 3-4 Green cardamom - 1-2 , ground Coriander powder salt to taste Rice - 2.5cups Cooking oil or ghee Method: Puree spinach in a blender.  Wash rice very gently with water. Drain any excess water and keep it aside.  Heat oil in a pressure cooker. Once the oil is hot, add cumin seed and water for it to crackle. Add the green cardamom, cloves, bay leaf. Now add ginger garlic paste, saute for a minute and then add chopped onions.  Once onions are translucent, add spinach paste and cook for 5 minutes.  In the end add washed rice, mix everything and pressure cook till one whistle.  Turn off the stove and leave the cooker to release the pressure by itself.  Once done, fluff the rice with a fork and serve with your favorite curry or daal  

This recipe makes good use of sprouted moong beans . I am not a big fan of sprouted beans, and feel bad about it as its great source of nutrients.While surfing for some interesting recipes, I found it this recipe here and couldn't wait to try my hands. Must tell you, this is a nutrilicious (nutritious + delicious) recipe ! Ingredients Green sprout beans - 1 cup White rice - 1.5 cups Red onions - 1 medium, sliced Spring onions - 1bunch Bell peppers - 1medium Ginger - 1 inch Garlic - 2 cloves  Green chillies - optional Salt to taste Cilantro leaves for garnishing Vegetable oil - 2-3 tbsp Dry Spices Turmeric - 1 tsp Corriander powder - 1tsp Fennel seeds - 1 tsp Cumin seeds - 1/2 tsp Method Cook white fluffy rice as indicated in this post Heat oil, add cumin seeds and when it starts to splatter add fennel seeds.  Add red onions, spring onions, ginger, garlic, green chillies and bell peppers.  Now add green beans sprout and saute for 3-5 minutes, ad...

Here is an easy way to make fluffy basmati rice in an open pot. Wash rice and soak in water for 10 minutes Drain water and transfer the rice in the cooking pot and cover it with water till its just one joint above your finger Put the heat on high and wait till it starts to boil Now reduce the heat to minimum and cover the pot with lid Cook on low heat for 10 minutes [DO NOT OPEN the lid] Now check if the rice is done, if not then cook for another 2 minutes Turn off the stove and let the pot sit for another 10 minutes  Now open the pot and fluff the rice and its ready to serve

Oh! I love the fragrance of mint and when it is combined with coconut and basmati rice, my kitchen becomes the favorite place to hang out ! Mint has numerous health benefits and here are to name a few: Has soothing effect on digestive tract If taken regularly, it reduces the growth if bacteria and fungus in the body Crushed mint leaves helps in whitening the teeth Helps in getting rid of headaches When mixed with camphor it helps to relieve insect bites and stings It is believed to prevent colon, lung and skin cancer Ingredients: Basmati rice - 1 cup Fresh mint leaves - 1/2 bunch Coconut - 3Tbsp [I used dessicated coconut. Fresh is better] Green Chillies - 1 small [according to your taste] Ginger - Garlic paste - 1.5 tsp Medium onion - 1 [sliced] Salt - according to taste Canola oil - 2 tbsp [Ghee is better but it does add calories!] Whole Spices: Cumin seeds - 1 tsp Bay leaves - 2 medium Whole black pepper - 3-5 in number Cloves [Laung] - 2 Cardam...