This is a great comfort meal of brown rice and chicken congee with some nuts thrown in. Wholesome and nutritious, you can enjoy it anytime of the day. This simple meal can never be so easy, as very few ingredients are required to dish out this amazing and healthy one-pot wonder.
Garnish as desired with your favorite toppings and enjoy. I served with some chopped coriander leaves, fried onion, red chili flakes, boiled egg and lime wedges. You may also drizzle some soy / chili / tomato sauce for added flavor. So check out the step by step pictorial recipe to prepare this soul satisfying yummy meal.
- 1/3 cup brown basmati rice, soaked for 2-3 hours
- 3/4 cup chicken cubes
- 6 cups water
- 1-2 chicken stock cube
- salt to taste (opt)
- 1 tbsp. chopped almonds
- 1 tbsp. chopped pistachios
- chopped coriander leaves, fried onion, red chili flakes, lime wedges, boiled eggs to garnish
In a pan, add the rice, chicken, almonds, pistachios, chicken stock cube, salt and water.
Bring it to a boil. Cover and simmer for 35-40 minutes or till the rice turns soft and mushy. Keep mashing it with a masher at intervals to get a smooth consistency.
(Water / stock may be adjusted according to the consistency desired).
Ladle into individual bowls and serve it hot, garnished with chopped coriander leaves, fried onion, chili flakes, boiled egg and lime wedges.
You may also drizzle some chili / tomato sauce for added flavour.
In a pan, add rice, chicken, almonds, pistachios, chicken stock cube & salt.
Add 6 cups water & simmer for 35-40 minutes or till rice turns soft
and mushy.
Keep mashing it with a masher at intervals to get a smooth consistency.
Ladle into individual bowls.
Serve, garnished with chopped coriander leaves, fried onion, chili flakes,
boiled egg & lime wedges.
You may also drizzle some chili / tomato sauce for added flavour.
This is a signature dish of Rajasthan. It is basically chickpea flour dumplings boiled in water and then cooked in a spicy yoghurt based gravy. There are many variations to this simple delicacy. This yummy preparation can be enjoyed with Rajasthani khoba roti or with any type of Indian flat bread or rice. So check out the step by step pictorial recipe to prepare this simple homemade delicacy.
Rajasthani cuisine is known for its spiciness, simplicity and the use of yoghurt in most of the gravies. Traditionally this curry is purely vegetarian. Onion, garlic and tomatoes are sometimes added in few homes according to individual preference and in some restaurants.
I made use of some onion and garlic, but omitted tomatoes. I also added some garam masala and almond paste for some richness but it is purely optional.
Gatta -
- 1 cup besan (gram flour)
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder or to taste
- 1/2 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/4 tsp. asafoetida
- 1/2 tsp. carom seeds, crushed
- 2 tbsp. ghee
- 1 tsp. kasuri methi, crushed (opt)
Gravy -
- 1 cup yoghurt
- 2 tbsp. almond paste (opt)
- salt to taste
- 1/2 tsp. garam masala powder (opt)
- 1 tsp. coriander powder
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
Tempering -
- 2 tbsp. ghee
- 1 whole red chili
- 2 bay leaves
- 1/2 tsp. cumin seeds
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 1 onion, chopped
- 1-2 green chilies, chopped
- 1 tsp. coriander leaves, chopped to garnish
Gatte - In a bowl, mix together all the mentioned ingredients under "gatta". Add water, little at a time, and make a stiff dough.
Divide the dough into equal portions and give a long cylindrical shape. In a kadai / pan, bring 2 & 1/2 cups of water to a boil.
Drop in the gatta pieces and simmer, covered for 4-5 minutes or till you notice bubbles on them. Drain and cut into pieces. Keep aside.
Gravy - In a bowl, add all the mentioned ingredients and whisk to a smooth consistency. Keep aside.
Tempering - Heat oil and ghee in a pan. Temper with red chilli, bay leaves and cumin seeds. Add the chopped onion, ginger, garlic and green chilies. Sauté till light brown.
Add the whisked yoghurt mix and stir continuously on a medium flame till the oil separates.
Now add the boiled gatta along with the water in which it was boiled. Continue to simmer for 2-3 minutes.
When done, switch off the flame and garnish with coriander leaves. Serve with any form of rice or Indian bread.
In a bowl, take all the mentioned ingredients under "gatta".
Mix together.
Add water, little at a time, & make a stiff dough.
Divide dough into equal portions & give a long cylindrical shape.
In a kadai bring 2 & 1/2 cups of water to a boil. Drop the gatta pieces.
Simmer, covered for 4-5 minutes or till bubbles appear on them.
Drain & cut into pieces. Keep aside.
In a bowl, add all the mentioned ingredients.
Whisk to a smooth consistency. Keep aside.
Heat oil & ghee. Temper with red chili, bay leaves & cumin seeds.
Add onion, ginger, garlic & green chilies. Sauté till light brown.
Add yoghurt mix & stir continuously till oil separates.
Add boiled gatta & water in which it was boiled. Simmer for 2-3 min.
Switch off the flame & garnish with coriander leaves.
Serve with any form of rice or Indian bread.
All the Rajma (Kidney Beans) lovers, how about pairing it with some keema / mince (either chicken or mutton) for a non-veg. version? It turns out real yummy, with full of flavors and a blend of various spices. I also added some almond paste for a little bit of richness.
You can relish with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also goes well with appam or dosa. So check out the step by step pictorial recipe to prepare it.
Rajma or kidney beans is very popular in the Northern regions of India, especially Punjab, and is a favorite menu in all restaurants and dhabas across the country and worldwide. So a slight twist here and there will take your usual dish to a next level.
Rajma is extremely healthy as it contains proteins, fibre, helps in lowering cholesterol, is good for diabetics and prevents hypertension. So go ahead and try out this amazing dish by adding some chicken or mutton keema for a change. Trust me, it turns out super yummy. I like relishing it with hot steamed rice and a dash of lime.
- 200 gms. Chicken Keema / Mince, washed & drained
- 1 cup rajma (kidney Beans), soaked overnight
- 2-3 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1 tsp. cumin seeds
- 1-2 bay leaves
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp. ginger-garlic paste
- 1-2 tbsp. almond paste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tsp. garam masala powder
- 1 tbsp. coriander-cumin powder
- salt to taste
- 1 tsp. ghee
- 1 tbsp. coriander leaves, chopped
Pressure cook the soaked rajma in 2 cups water till it turns soft, but not too mushy. Keep aside.
In a bowl, mix together ginger-garlic-paste, almond paste and all the dry spices with some water and keep aside
Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds. Add the onion and sauté till light brown.
Add the tomatoes and continue to stir fry till it is nicely mashed. Add the spice paste and mix well. Cover and simmer till the oil separates.
Now add the keema and give it a stir. Saute on a low flame till all the moisture has evaporated.
Then add the boiled rajma and mix everything well. Cover and simmer on a low flame till it slightly thickens to a desired consistency. Mash with a potato masher if you wish.
When done, switch off the flame and add the ghee. Give it a stir and garnish with chopped coriander leaves.
Serve with hot steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti, paratha, poori or just plain chapatti. It also tastes awesome with appam or dosa.
Heat oil & temper with cinnamon, cardamom, cloves, bay leaves
and cumin seeds.
Add onion & saute till light brown.
Add tomatoes & continue to stir fry till it is nicely mashed.
Add spice paste & mix well.
Cover & simmer till oil separates.
Add keema & mix well. Saute on a low flame till moisture has evaporated.
Add boiled rajma & mix well. Cover & simmer on a low flame till it
slightly thickens to a desired consistency.
Mash slightly with a potato masher if you wish.
When done, switch off the flame & add ghee.
Garnish with chopped coriander leaves.
Serve with steamed rice, plain biryani, jeera rice, pulao, naan, tandoori roti,
paratha, poori, chapatti, appam or dosa.
Fried Chicken is universally popular and is loved by young and old alike. You can enjoy as an appetizer, snack or as a light meal with salad or soup as accompaniments. It is a great comfort meal to many and can be relished with tomato ketchup, green chutney or mayo.
However, in this recipe, I gave a slight twist and substituted plain flour with whole wheat flour. I also omitted the bread crumbs, as I wanted a slightly soft exterior. It is a great kids meal and a party recipe too. Brush with some melted butter, which is purely optional and enjoy.
Marination -
- 3 chicken pieces
- 1/2 cup milk
- 1 egg
- salt to taste
- 1/2 tsp. red chili powder
- 1 tsp. roasted cumin-coriander powder
- 1/2 tsp. garam masala powder
- 1 tbsp. onion-garlic-ginger powder
Other ingredients -
- 1 cup whole wheat flour
- salt to taste
- 1 tsp. crushed kasuri methi
- 1/2 tsp. red chili powder
- 1/4 tsp. garam masala powder
- 1 tsp. garlic-onion powder
- oil to deep fry
- melted butter as required (opt)
Marinate the chicken drumsticks with all the mentioned ingredients overnight or for a minimum of 2-3 hours.
In a bowl, mix together whole wheat flour, crushed kasuri methi. red chili powder, salt, garam masala powder and garlic-onion powder. Keep aside.
Heat oil in a pan. Take each chicken piece and coat it with the flour mix and carefully drop them in the hot oil.
Deep fry on a medium flame till it is well cooked. Drain on a kitchen towel. Brush with some melted butter (opt) and serve them hot with tomato ketchup, green chutney or mayo.
