Pearl Onion Brown Rice Burrito #BM38

Oh Burritos save the dinners for me most of the time. They are my oh-My-God-what-do-I-made-today savers. Best part about them is that its one hand meal which makes flipping channels/clicking pictures easy 😛

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You shall need:

4-5… Big chapatis

1 cup… Hung curd

2 tsp… oil

3/4 cup… cooked brown rice

1/4 cup… chopped pearl onions

2 tsp… chilly flakes

Salt to taste

1/2 cup… grated carrot

1 tsp… lemon juice

2 tsp… milk

Cheese spread (optional)

Method:

• In a pan, heat oil.
• Add the pearl onions and a little salt.
• Cook until they are soft.
• Now add the chilly flakes and rice.
• Mix well and cook until everything is combined.
• Bring it out of the pan and let it cool.
• In the hung curd bowl, add the carrots, salt and lemon.
• Add milk if needed, we need the consistency of a spread.
• Lay the chapati on a flat surface, add cheese spread (if you like)
• Now add a generous helping of rice and the hung curd dip.
• Fold it and serve it with your favorite tv channel 🙂

Cheers,

Brown Rice Biryani Pulao #BM38

For the third week we are making rice with a twist. 🙂

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I am a brown rice fan and I make it more often than ever. Recently I picked up Roopak’s Biryani Rice spice blend. It just made the life so simple. It had everything that I used to collect meticulously before making the biryani. 🙂

You shall need:

1 cup… Brown rice (Soaked for about 4 hours)

1.5 cup… Water

1/2 cup… Peas

1/3 cup… Groundnuts

1 tbsp… Biryani masala

2 tbsp… Ghee

2 tsp… jeera/cumin seeds

Salt and red chilly powder to taste

1 tsp… turmeric powder

Method:

• In a pressure cooker, add the ghee and let it get nice and hot.
• Now add the biryani masala and cumin seeds.
• Once the cumin splutters,
• add the peas, turmeric, red chilly powder, salt and the rice.
• Mix them well.
• Add water and let it pressure cook for 4-5 whistles.
• In case your brown rice variety does not cook in 1.5 cup water (based on past experience), feel free to add another half a cup.
• Serve hot or pack for lunch at work. 🙂

Cheers,

Tuver Seeng ni Kachori #BM38

I have spoken about tuver sing here and here. 🙂 It is a fabulous vegetable and is very close to gujju hearts.

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You shall need:

For the outer cover:

2 cup… Wheat flour
4 tbsp… oil
2 tsp… salt
Water

For the filling:

1.5 cup…. Shelled tuver sing
2 tbsp… oil3-4… green chillies
1 tbsp… Jeera/cumin seeds
2 tbsp… Sugar
2 tsp… Mustard seeds
Salt to taste
Oil to fry

Method:

• Knead the dough using the wheat flour.
• It needs to be tight enough like we make for pooris.
• Keep it in an air tight container until further use.
• In a mixie jar, add the green chillies and make it into a paste.
• Now add the tuver sing, little at a time and grind it into a coarse paste.
• In a wok, heat 2 tbsp oil and add the cumin and mustard seeds.
• Add the tuver sing and green chilly mix.
• Let it cook for 5 min on a low-med heat.
• Now add sugar and let it mix well.
• Once the mix starts to turn to a darker shade of green, turn off the gas and let it cool to room temp.
• Put the oil in another wok for deep frying.
• Now make about 25-30 balls out of the dough.
• Roll them out little and add about 1-1.5 tsp of the mixture.
• Close the ends and secure properly.
• Fry about 5-6 at a time and let me get nice and golden from all sides.
• Serve for breakfast, snack, lunch, supper with love. 🙂

Cheers,

Awamat #BM38

These delish sweet treats from Lebanon come in handy for all occasions. These treats are fried until golden brown and immersed in simple sugar syrup.

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You shall need:

1 cup… flour
1 tsp…. sugar
3/4  cup…  water
3/4 tsp… dry yeast
1/4 tsp… salt
oil for frying

For Syrup:
3/4 cup… Water1 cup… Sugar
1 tsp… Lemon Juice

Method:

• In a small bowl, add 2 tbsp warm water and 1 tsp sugar. Add yeast in it and let it stand for 10 min.
• In another bowl, mix flour, salt and the yeast.
• Add water little at a time and knead into a dough.
• Let it stand for 1 hour or until the dough doubles.
• Punch it down, make a long log out of it and cut small pieces.
• Fry in hot oil on a medium-high heat until they are evenly golden.
• In a pan, boil the sugar, water and lemon juice until all the sugar is dissolved.
• Add lemon juice and let the syrup cool a bit.
• Strain the syrup through a mesh.
• Once the syrup is at room temp, tip in all the fried dough.
• It shall soak the syrup quickly.
• Serve as a snack or a sweet treat.

Cheers,

 

Beignet #BM38

I have been fascinated by Bignet’s ever since I laid my eyes on them on a TLC show. These pillows of fried dough with loads of sugar on top are as delicious as well. Love love love them.

For the BM#38 series for the week, I have chosen fried dough as the theme.

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You shall need:

1/4 cup …butter (melted)
1/4 cup… water
1/4 teaspoon… salt
1 cup …all-purpose flour
1/2 cup…. yogurt
1/2 tsp… Baking soda
2 tbsp… castor sugar
oil for deep frying
icing sugar

Method:

• In a bowl, mix slat, baking soda, castor sugar and all purpose flour.
• Now add butter and mix it in the flour.
• Add the yogurt next.
• We need to make a soft dough.
• Now add water as need be.
• The dough will be little sticky, but we need to knead it until it all comes together properly.
• Let it rest on the table counter in a oiled pan, covered with cling film, for about 2 hours.
• It shall be fermented till then, roll it out and cut shapes that you desire.
• Fry them in the hot oil  (on a medium high heat) until they get an even color.
• Take them out on a paper towel.
• Serve with a generous amount of dusting of icing sugar on top.

Cheers,

 

Panch Phoran Naan

My most favorite spice mix is Panch phoran. It is Bengali spice mix and makes for the most flavorful tadka. It contains 5 spices, namely:  fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. I use it in a lot of dishes so why not naan too. 🙂

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You shall need: (Makes about 5)

1 cup… All purpose flour

5 tbsp… Curd

1 tsp… Baking soda

1/2 tsp… Salt

1/2 tsp… Sugar

1 tbsp… Panch Phoran (dry roast in a pan for 2-3 min)

2 tsp… oil

1 tbsp… Butter (room temp)

1 tsp… Cumin

1 tsp… Paprika

Method:

• In a small bowl, mix butter , cumin and paprika and keep aside.
• In a bowl, add the flour, salt, sugar, spices and knead with the curd.
• Once the dough is nice and soft, put it in a oiled bowl, cover with tea towel and place on the counter for about an hour.
• Pre heat oven to 190C, on a buttered tray, place a rolled dough ball.
• Using a brush, apply a little of the spiced butter and bake for 5-7 min.
• Take it out and apply the butter once more and return to baking it for about 7-8 min.
• Serve hot with a dollop of the butter.
• Serve with love.

Cheers,

Dessert Naan

Well I am doing the Blogging Marathon after ages and boy I am glad to be back 🙂 This week I am doing 3 variations of naan’s. I thought let me start by doing something sweet.

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For me things that ring a bell of dessert are nuts, cinnamon, sugar and nutella. So I used up all this in the naan. 🙂

Here is all that you shall need: (Makes about 5-6)

1 cup… All purpose flour

3.5 tbsp… Ground sugar

2 tbsp… Granulated sugar

1 tsp… Baking soda

1/2 tsp… salt

1/4 cup… Almonds

2 tsp + 2 tsp… cinnamon powder

2-3 knobs of butter

1/2 tbsp… Oil

4-5 tbsp… curd/yogurt

Nutella/honey

Method:

• In a small bowl mix, granulated sugar and 2 tsp cinnamon powder.
• In a medium size bowl, add the flour, baking soda, salt and powdered sugar. Mix well using a fork.
• Now add the curd and knead it into a dough. Add a touch more curd, in case it is dry.
• Knead until nice and soft.
• Now add the oil and knead again.
• Put it on a oiled bowl and leave on the kitchen counter (covered with a tea towel) for about an hour.
• Pre heat oven at 190C.
• Make 5-6 balls out of the dough with the help of little oil/butter in your hand.
• Oil/ butter a tray and place the balls about 2 inch apart.
• Press the balls down gently to form discs, you may use rolling pin but I like the more rustic form.
• Sprinkle some of the sugar and cinnamon mix on it and top with some almonds.
• Bake for 10 min and then take them out. Smother some butter on top using the back of a spoon/a brush and bake for another 5 min.
• To serve, top it with nutella or honey.
• Serve with love.

Cheers,