Wheat Rava Biryani

Wheat rava biryani is very authentic to our own place. A festive food you could say, very flavorful, rich, and a most welcome dish. Most or all wedding meals begin with this as the breakfast. In most gatherings or functions, wheat rava biryani is the non-vegetarian version of breakfast served with fried chicken, banana, and hot tea on the side.

This biryani can be served as breakfast or dinner. Making it for lunch is your choice.

The rava used is mostly a fine variety of white or brown wheat. 

INGREDIENTS:

11/2 lb Goat meat

21/2 Cups wheat  rava

5 Cups water

3 Tblsp oil

2+1Tblsp ghee

1 Bay leaf

2" Cinnamon stick 

4 Cardamoms 

4 Cloves

2 Big onions

2 Medium tomatoes 

4 Green chilies slit

2 Tblsp ginger garlic paste 

1 Tblsp curry powder 

1 Tsp red chili powder

1 Tsp garam masala powder

1/2 Cup chopped coriander leaves

20 Nos mint leaves

2 Tblsp lemon juice 

Few drops pineapple essence (optional)

Salt to taste

Garnish:

1 Tblsp ghee

10 Cashews broken

2 Tsp raisins 

METHOD:

  Chop onions and tomatoes lengthwise. Slit green chilies.

Clean the meat and cut into medium sized pieces.

Heat a pressure pan/cooker over medium heat. Add the oil and 2 tblsp of ghee into the pan. When it is slightly hot add the bay leaf, cinnamon, cardamom and cloves. Let their flavor infuse the oil, about two minutes. Take care not to burn them.

Then add the chopped onions along with a pinch of salt. The salt helps the onion to wilt quickly and bring out the flavor.

Once it starts to turn slight brown, add slit green chilies and give it a minute. Then add the ginger garlic paste. Mix well and add the chopped coriander and mint leaves. Fry them for few seconds and add tomatoes. Once tomatoes get cooked add the spice powders and mix well. Finally add the meat.

Stir everything together add salt and cover and pressure cook the meat for two whistles, reduce flame to medium low and cook for 10minutes. You can either add a little water to cook the meat or if the meat it fresh the natural fluid will help. Just make sure there isn't much liquid left in the cooked meat. Switch off the stove and wait until the pressure subsides. 

Open the pan and check if the meat is done.

If there is gravy, just strain the liquid and reserve it.

Add the rava to the meat and fry for about 2 minutes. 

If there is any reserved gravy measure it along with water, make it to 5 cups( reduce water quantity) and add to the rava meat mixture, stir together, add lemon juice and the pineapple essence if using, check for salt and bring it to a boil. When the water gets obsorbed you can see bubbles on top, add the remaining ghee at this point, give it a stir, close the lid with the whistle, simmer for about 5 to 7 minutes.

Switch off flame and let the pressure subside.

Fry the cashews and raisins in the ghee.

Once you open the cooker, add the fried cashews and raisins,stir everything together. Serve hot.

P.S: 

 You can also fry the rava separately in ghee and once the meat is cooked you can add water adjusting the quantity according to the amount of gravy left. The water should be double the measure of rava.

Garnish is a must.

I prefer to fry the rava along with the meat so the flavor comes out really well.

Pineapple essence is optional.

I prefer serving with fried chicken as side. 

If you like raita go for it.

Puff Pastry Chicken Empanada

It's Ramadan and Iftars are always special. When you have little kids fasting making something they might love is showing your way of appreciation. These Puff pastry empanadas are a twist to your regular puff pastry filling. The aroma is chanceless. 

INGREDIENTS:

Makes 10 Servings 

1 Pack puff pastry 

1 Egg

1 1/4 Cup shredded cheddar cheese 

1 Lb chicken breast 

1 Big onion choppped 

2 Jalapeños chopped

1 Tomato deseeded and chopped 

1/4 Cup chopped red bell pepper 

4 Tblsp oil

Spice mix:

2 Tsp red chili powder 

1 Tsp paprikka

1 Tsp cumin powder 

2 Tsp dried oregano

1 Tsp salt

METHOD:

Preheat oven according to the puff pastry package instructions.

Mix the ingredients in the spice mix and keep aside.

Clean and cut the chicken into one inch cubes. Take half the spice mix and rub all over the chicken pieces.

Heat two tablespoons of oil in a pan over medium heat. Add the chicken and cook until light brown. Remove and keep aside.

In the same pan heat the remaining oil and fry the choppped onion, once they turn translucent add the tomato, then the jalapeños and the bell pepper and stir and cook for about two minutes.

Add the remaining spice mix to this and fry until aroma comes out. Then add the chicken pieces, give a stir check for salt and add more if needed.

Sprinkle some water, stir together, cover the pan and simmer for 5 mins.

The empanada filling is ready.

Unroll the puff pastry sheets. On a floured surface roll the sheets thin and spread into squares. Place some chicken filling top in with about a tablespoon of cheese and close and seal the pastry sheets into triangles.

Make two shallow slits on surface with a knife to help steam escape and brush it with egg wash.

Bake according to the time mentioned in your puff pastry pack or until light golden.

Serve plain or with salsa and sour cream.

Stuffed Fried Dates

My mom used to make this as an evening snack or to serve for guests with tea. She tried them at some relative's place which apparently was very similar to something she makes out of bananas. But later I realized they made an excellent dessert with vanilla ice cream. You can also serve them with butter scotch ice cream.

So here we go. Stuffed fried dates with vanilla ice cream.

INGREDIENTS:

Makes 3 Servings 

For Batter

4 Tblsp plain flour

2 Tsp sugar

A pinch cooking soda

A pinch of salt

1/2 Cup water

15 Nos dates pitted 

15 Nos almonds

Oil for frying 

3 Small scoops vanilla ice cream 

METHOD:

  Stuff the dates with almonds and keep aside.

Make a batter using all the ingredients given under "for batter". Make sure the batter is not too thick or runny. Because most dates have a smooth surface its kind of hard for the batter to stick to the surface. You should make sure, coating the dates and dropping in oil is pretty quick. 

Heat oil in a deep pan over medium heat. Dip the stuffed dates in the batter and fry until light golden.

Serve hot with cold icecream.

If you are making ahead for parties you can reheat them in the toaster oven.

 

Chicken Pakora

Chicken pakoras are one of those crowd pleasing appetizer or an awesome evening snack with your hot tea. These can be made fresh or from left over fried or baked chicken.

These pakoras can be stuffed into any rolls with shredded veggies, a hot sauce and some mayo to make lunch for kids.

INGREDIENTS:

For Chicken:

3 Cups 2" Cooked chicken tikka cubes

OR

1Lb 2" Chicken cubes

1 Tsp ginger garlic paste

1 Tsp chili powder 

1/2 Tsp fennel powder

1/2 Tsp garam masala powder 

1 Tsp lemon juice

Salt to taste 

Batter:

1/2 Cup gram flour

1/4 Cup plain rice flour

2 Tblsp corn flour

1/2 Tsp salt or to taste

A pinch cooking soda

1/2 Tsp chili powder 

1/4 Tsp ajwain/carom seeds (optional)

2 Green chilies deseeded and choppped 

1 Tblsp choppped curry leaves

1 Tblsp choppped coriander leaves

Oil for deep frying 

METHOD:

 You can use already cooked left over chicken tikka pieces.

Or if using fresh chicken, use breast pieces (preferably). Clean and cut them into small 2" cubes, pat them dry and marinate in the spice mix given under for chicken and marinate in the fridge for about 30 minutes to 2 hours.

For Pakora:

 Mix all the ingredients under pakora except oil. Rub them all over the chicken pieces and let it marinate for another 30 minutes. You can also make this ahead and leave it in the fridge for a day. 

When using cooked pieces you might need a little water to make paste of the spice mix.

If using fresh chicken the moisture from the chicken will help. 

It's better to keep the batter to coat like a thick layer rather than runny.

So take care adding water.

Heat a deep frying pan over medium hot temperature and add oil. Once ready reduce the flame a little bit and fry the chicken pieces in batches until crispy and brown.

Serve hot with your favorite sauce.

You can reheat leftovers from fridge in a toaster oven or from freezer in a convection oven.

Jackfruit Pudding

It's Ramadan and muslims around the world are fasting. The beauty is even if someone doesn't follow their everyday prayers (which is considered the second pillar of the faith) they will fast the entire month.

This month is literally meant to experience the thirst and hunger of the less fortunate so we will be ready to giveaway our share of charity (the third pillar of the faith) at the end of the month.

It teaches us how to be patient, control your cravings which is not limited to food and water and get a glimpse of the poor and needy. The prayer and fasting if observed with faith makes you feel so close to God and the experiences are indescribable, all praise to Him.

When it comes to food, you don't feel like cooking at all but at the end of the day the spread in front of you when you are to break the fast is so much.

One of the most welcome dishes during iftar is a cold pudding made of china grass aka agar-agar. It's believed to cool down your body.

This is one of a kind jackfruit pudding inspired from the pineapple pudding recipe from a fellow blogger.

INGREDIENTS:

Makes 8 servings 

2 Cups milk (2% or whole)

1 Tin condensed milk 

3/4 Cup heavy cream 

10 grams agar-agar (china grass) strands/sheets

11/2 Cups water

1 Tblsp chia seeds 

11/2 Tsp vanilla essence 

For Fruit:

2 Cups jackfruit cubed

1/2 Cup water

1/2 Cup sugar

4 Cardamom pods

METHOD:

Cut the jackfruit into small cubes.Its better to poach the fruit because jackfruits are a bit harder whether fresh or canned. So cook the fruit with 1/2 cup water, 1/2 cup sugar and the cardamom. Bring the mix to a boil and cook on medium flame for about five mins. Remove the cardamom pods.

Cut the agar into small pieces and soak in 11/2 cups water in a sauce pan for 10 mins. You can skip this step but in helps the agar to dissolve completely when cooking, without traces. Heat the pan under medium flame and cook until the agar is completely dissolved in water.

Make sure to keep it warm and simmer until ready to be used because agar may solidify at room temperature.

In another pan, mix together condensed milk and milk. Heat this too in medium flame keep whisking to avoid the condensed milk from burning at the bottom of the pan. Once they are hot enough add the cream, mix together and switch off the flame.

Now add the agar to this milk mixture, vanilla essence, chia seeds and jackfruit.

Give a quick whisk and pour into desired cups or 8" tray (cut into shapes once set), leave it in the refrigerator until set and chill for about 2 hours.

Coconut Cooler

Coconut cooler is one of those exotic drink that will instantly transport you to the tropics. It's one of those love at first attempt thing. The first time we had it in PF Changs, we regretted ourselves that we never thought of making such a drink though we had lived under those luscious coconut groves.

Whenever we think of coconut tree we have the coconut water (actually that's the coconut milk) rather than having the coconut milk (originally the cream). Better late than never we have had this and making it as often as we could.

As it is Ramadan we make fresh drinks every evening for Iftar (breaking fast). This is one of the most appropriate drink for iftar.

INGREDIENTS:

Makes 3 tall cups

11/2 Cups coconut milk (water)

11/2 Cups coconut cream (milk)

1 Cup ice cubes

1/4 Cup simple syrup

Simple Syrup:

1 Cup sugar

1 Cup water

 Mix sugar with water in a pan and heat under medium flame. Once the sugar is completely dissolved and comes to a boil, switch off the flame. Simple syrup is ready. The excess can be stored in tight containers in the fridge and used in drinks.

METHOD:

Blend together the simple syrup along with ice, coconut water and milk until smooth and frothy in a food processor and serve immediately.

Alternatively you can mix syrup, coconut water and cream in a shaker and serve over ice.

Simple yet delicious and real easy to make.

Darsaan Chinese Dessert

Darsaan is a popular chinese dessert which is fried wonton strips in sticky sugar honey syrup served along with vanilla ice cream.

Frozen wonton sheets makes it easy to prepare this dessert. But if you don't have them handy that won't stop you from making these because its again an easy method to roll out wonton sheets at home. Here I have given both the methods. Try them and you will be happy you did. The crunchiness paired with smooth ice cream is a burst in your mouth.

INGREDIENTS:

If Using Frozen Wonton Sheets:

2 Wonton sheets

1/4 cup Oil for frying

If Making Wonton Sheets:

1 Cup All purpose flour+ extra for rolling

1/8 Tsp salt

1/8 Tsp baking powder

2 Tsp butter/oil

1/2 Cup lukewarm water

For Syrup:

2 Tblsp sugar

2 Tblsp honey

2 Tblsp water

1 Tsp sesame seeds

1 Tsp almond slivers

METHOD:

Making wonton sheets:

   Mix together all dry ingredients needed to make wonton sheets.Make a crumbled mixture with oil or butter and add water little at a time and make a smooth dough. Cover with damp cloth and let rest for atleast 15 minutes.

When ready make two balls out ofthe dough and roll them into thin sheets and cut them into 1/2" wide strips.

If Using wonton sheets:

Cut the wonton sheets into 1/2" wide strips. 

 Heat a deep frying pan under medium flame and add oil to it.

Once oil is hot enough reduce flame and fry all the strips until crisp and light golden in color. Remove to a plate layered with paper towel to absorb the extra oil.

For Syrup:

In another pan mix together sugar and water and heat over medium flame. Stir until sugar completely dissolves and syrup thickens (half string consistency).

Now add honey and mix well. 

Reduce flame and add all the fried strips to the syrup and mix until well coated. 

Garnish with slivered almonds and sesame seeds.

Serve along with vanilla ice cream.