Brown Rice Biryani Recipe

I usually make brown rice idli,dosa.But I have not used brown rice for our lunch.Yesterday I bought a pack of India Gate brown rice( Not brown basmati) for the first time and tried this biryani.I did not have any idea of how to cook brown rice.So I tried to cook the rice like our usual white rice biryani & it became a super flop after cooking for 20 minutes in pressure cooker.The outer bran of brown rice was not cooked at all.Then I browsed through some websites and came to know brown rice has to be soaked for a minimum of one hour.I added more water,kept for another 20 minutes and finally my rice was cooked soft and great.Biryani was very nice and flavorful.But it really tested my patience and I was not able spend time to click good pictures as our tummies were rumbling out of hunger.Cooking brown rice is very easy only if you soak it for more than an hour.You can also opt for frying the rice adding ghee to make it more flavorful.I will try to make a separate post on cooking brown rice using various methods.Here I have used mixed vegetables like carrot,beans and potato.U can also try with marinated chicken for non-veg options.So friends I have altered the recipe based on my experience.I hope u can make it perfect by following this recipe.I am happy to share this healthy brown rice biryani as my 30th post in Sunday lunch recipes series.Ok,lets see how to make this Indian style brown rice biryani.

Brown rice biryani recipe

Healthy brown rice recipe adding mixed vegetables

Cuisine: Indian

Category: Lunch

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS

1 cup = 200 ml Brown rice - 1 cup Mixed vegetables -1/2 cup Water - 3 cups Salt - as needed To grind Grated coconut - 1 tbsp Green chillies - 2 -3 nos Mint leaves,coriander leaves -  2 tbsp Big onion - 1/2 no Fennel seeds/Soambu - 1/2 tsp To saute Cooking oil + ghee - 2 tbsp Cinnamon,cloves,cardamom,bayleaf,black stone flower - 1 each Big onion - 1 no( sliced) Tomato - 1 no G&G paste - 1/2 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Lemon juice - few drops

METHOD

Wash & soak the brown rice for minimum 1 hour.You can soak it over night too.Soaking helps the outer bran of brown rice softer and enhances quick cooking.Chop the vegetables and keep aside. Grind the ingredients given under “ To grind” to a smooth paste.Set aside. In a pressure cooker base,heat oil+ghee and saute the whole spices,g&g paste,sliced onions.Mix well till raw smell goes off.Now add the tomato and saute till mushy.Add turmeric powder,red chilli powder & garam masala powder along with ground paste.Mix well and saute for a minute. Lastly add 3 cups of water and soaked rice. Drizzle few drops of lemon juice and pressure cook in low flame for one whistle.It takes 10-15 minutes. Open the cooker after the steam is released.Fluff the rice and enjoy with raita ! Rice looks mushy when it is hot but it will separate as it turns warm.

Note

If you don’t soak the rice,add more water say 4 cups and cook for nearly 40 minutes in low flame in pressure cooker.I did this way. Adjust the quantity of spices as per your taste buds.

Healthy brown rice vegetable biryani is ready to serve !

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Quinoa with Almonds and Mixed Vegetables

Quinoa is a perfect meal accompaniment just on its own or with a little seasoning, just as rice is. And just like rice, the nutty flavor of quinoa is easy to dress up to take the grain experience to a whole new level. It's a delicious and simple vehicle for incorporating vegetables into your meal, such as in this colorful, nourishing and filling take on an Indian pilaf.

Quinoa is obviously not a traditional Indian grain, but it cooks up just as quickly and easily as the more customary white rice and takes on Indian spices just as well too. Plenty of fresh vegetables are loaded into this Indian-inspired quinoa dish as well as some almond meal and fried sliced almonds for extra flavor and crunch texture. It's as good as it looks, if not even better. Each bite is a taste experience.

Frying the potatoes before tossing them into the dish prevents them for going mushy.

Quinoa with Almonds and Mixed Vegetables

Recipe by Lisa Turner Cuisine: Indian Published on September 19, 2015 Simple, colorful and nourishing quinoa pilaf loaded with vegetables, almonds and Indian seasonings Print this recipe Ingredients: 3 1/2 tablespoons sesame oil or ghee 1/2 cup sliced or slivered almonds 1 medium potato, scrubbed and cut into 1/2 inch cubes 1 teaspoon cumin seeds 1 to 2 fresh red chilies, seeded and finely chopped 1 cup quinoa, rinsed 1/2 red bell pepper, seeded and diced 1 small eggplant, cut into cubes 2 cups water 1/4 cup ground almonds or almond meal 1/2 teaspoon turmeric 1/2 teaspoon garam masala 1 1/2 teaspoons sea salt, or to taste 1 small carrot, scrubbed and diced handful of green beans (about 1/3 cup), trimmed and cut into 1/4 inch pieces 1/2 cup green peas, fresh or frozen and defrosted 2 tablespoons chopped fresh parsley for garnish Instructions: Heat 2 tablespoons of the oil or ghee in a large non-stick saucepan over medium-low heat. When hot, add the almonds and fry, stirring often, until the almonds are browned. Remove with a slotted spoon and set aside. Add another tablespoon of the oil or ghee, turn up the heat to medium-high, and add the potatoes. Cook, stirring often, until they are golden brown on all sides. Remove with a slotted spoon and set aside. Reduce the heat slightly, add the remaining 1/2 tablespoon of oil or ghee, and toss in the cumin seeds. Stir until they darken a few shades. Add the chilies and stir for another minute. Stir in the quinoa, red pepper and eggplant, and fry for another few minutes, again stirring often. Now pour in the water, ground almonds, turmeric, garam masala and salt. Bring to a boil over high heat. Stir in the carrots and green beans and fresh peas if using. Reduce the heat to very low and cover. Simmer for 20 to 25 minutes until the liquid is absorbed. If using frozen peas, quickly add them to the pot about 5 minutes before the end of the cooking time. When all of the liquid is absorbed, turn off the heat and let sit for 5 minutes, covered and undisturbed. Add the almonds and potatoes and gently toss the mixture together with a fork. If desired, toss in a pat of butter. Serve hot garnished with fresh chopped parsley Makes 6 servings

Other quinoa dishes to enjoy from Lisa's Vegetarian Kitchen:
South Indian-Style Quinoa with Potato, Pumpkin and Tamarind
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Millet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens
Quinoa with Sun-Dried Tomatoes and Corn

On the top of the reading stack: The Essential Ayurvedic Cookbook: 200 Recipes for Wellness

Purattasi Sani Thaligai,Date-How To Celebrate Purattasi Sani Pooja

Tamil month Purattasi is one of the very special months for Hindus.We Tamil people celebrate Purattasi sani in a grand manner by offering 5 rice varieties,sweet pongal,Maa vilakku & Vada malai for Perumal.We call this as offering as "Thaligai podrathu"( Thalu) .Purattasi month is called as Ashwin Month by North Indians.Mahalaya Paksha or Pitru paksha and Durga Navratri falls in this month.During this month, many people( especially Brahmins) strictly follow a No onion No Garlic menu.Non-vegetarians usually avoid eating non-veg food during this month.Purattasi month is very auspicious for Lord Venkateshwara as it is believed that Lord came to Earth on this month.So special Pooja & Mahotsava are performed in Tirupathi temple.Purattasi Sani is very special, because on this day,Shri Saneeswara Bhagvan is said to reduce his negative power & praying him helps us to get more benefits.Pooja on this day is believed to bless all those who suffer from chronic illness, financial losses and delay in marriage. Shani grants good health, longevity, leadership, authority, ambition, wisdom and immense wealth to his devotees.Worshipping Vishnu, Fasting on Purattasi Saturday would please Sani graha.

This year 2015,Purattasi month starts on 18th September (Friday) and it lasts till 17th October(Saturday).This year there are 5 Purattasi Saturdays (Sanikizhamai).So you can make this thaligai and do the pooja on 1st,3rd or 5th Saturday of this month.

19 September 2015 – 1st Saturday
26 September 2015 – 2nd Saturday
3 October 2015 – 3rd Saturday
10 October 2015 – 4th Saturday
17 October 2015 – 5th Saturday

Last year we celebrated Purattasi Sani in my in-laws place.I clicked the pictures and kept in draft to make this post.I hope beginners who look for Purattasi Pooja procedures would be benefitted by this post.And I consider this post as my record for future reference too.
Disclaimer : Pooja vidhanam/Procedures I have shared here is based on our tradition.It may vary from place to place.So please ask the elders of your family and make changes as per your practice.

Pooja  & Neivedyam Requirements

• One silver sombu/Pot or silver tumbler ( Use velli pathram) for drawing Namam,Sangu & Chakaram OR You can draw on walls too.It is assumed as the Lord.Invert the sombu and draw using Namakatti( a piece of chalk) Refer the picture for the idea.
• Vada malai with 11 or 21 pepper vadas (without onion)
• 5 Rice varieties ( Sweet pongal,Coconut rice,Tamarind rice, black Sesame seeds/Ellu rice,Curd rice) OR No onion No garlic full meals
• Sundal ( White or brown Chana OR Chana dal/Kadalai paruppu sundal)
• Maavilakku
• Fruits,Betel leaves & Nuts
• Tulsi water for neivedyam ( Add tulsi leaves,crushed cardamom,cloves,a pinch of edible camphor(Pachai karpooram) to a cup of water)
• Tulsi leaves or garland
• Incense stick,camphor
• Flowers

How to Plan for Neivedyam & pooja
You should undergo fasting till you finish the pooja on Purattasi saturday.Making rice varieties for neivedyam is very easy .You can prepare pulikachal paste,ellu podi the previous day night.Soak chana dal for kozhukattai,Urad dal for vada and coconut rice.Grind the urad dal and make the vada batter.Store in refrigerator till next day’s use.Keep a sombu ready & draw the sangu,chakkaram,Namam using Namakatti or rice flour paste and let it dry.Wash the lamps and keep it ready by keeping sandal & kumkum dots.The next morning draw the Kolam.We usually draw Sangu,Chakkaram and Namam in the entrance and in pooja room.Take a pressure cooker and cook rice & dal for sweet pongal.In a small bowl,take the soaked chana and cook along with rice n dal.In another cooker,cook the rice for puliodharai,coconut rice, ellu sadam and curd rice.Remove 3/4th of the cooked rice and spread in a plate to cool down.Drizzle some sesame oil.Mash the remaining rice for curd rice.Add boiled milk,curd and salt to the mashed rice.Mix well and temper it.Grind the urad dal adding little water and make pepper vada.Make 11 or 21 vada and tie in a thread to make vada malai.Prepare maa vilakku by grinding grated jaggery & rice flour adding cardamom.Add ghee and make a ball.Put a dent,add ghee.Put a thread & kumkum dots.Keep it ready for pooja.

How to do pooja
After preparing rice varieties,sundal,sweet pongal,vada malai and maa vilakku,arrange everything in a banana leaf or a plate and keep in front of silver pot/sombu.Place the fruits,betel leaves,nuts & coconut in a plate.Light the lamp.Keep tulsi water.Light maavilakku and do the neivedyam,.Show dhoop & dheep.Finish the pooja and drink the tulsi water first.Then you can have the lunch.We enjoyed the variety rice with koozh vadam & potato chips.



Links for Neivedyam Recipes

• Maavilakku
• Sakkarai pongal/Sweet pongal
• Tamarind rice OR Pepper Puliodharai
• Chana dal sundal
• Coconut rice
• Curd rice
• Ellu/sesame seeds rice
• Anjaneyar Kovil Vada 
• Pepper vada 
• No onion No Garlic Lunch Menu

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Easy Obbattu Saaru Recipe/Holige Saaru-Karnataka Recipes

Last year this day,I tasted Obbattu saaru for the first time in my (school moms group) friend Megha’s house.This title may sound new to some of you.Let me first tell you what it is.Obbattu saaru also known as holige saaru is nothing but a rasam kind of gravy that is most popular in Karnataka.In Karnataka, people make obbattu(Holige/Puran poli) for almost all the festivals like Ugadi,Varamahalakshmi,Gowri Ganesha etc.On those days,they never fail to make this obbattina saaru using the left over dal pooran.Everybody love this saaru equally as obbattu.Authentic version of this gravy requires freshly roasted & ground masala or rasam powder/Thili saaru powder.But my friend taught me a very simple & quick recipe using readymade spice powders.Many thanks to Megha for teaching me this easy n quick version.To be frank,i love this saaru more than obbattu .The combination of sweet n spicy taste is the highlight of this gravy.It tastes great when its reheated and used the next day.This morning I made obbattu saaru using the chana dal pooranam I made for kozhukattai.modak.I am sure many of you would have made this pooran yesterday for Gauri Ganesha festival.So I thought of sharing this simple recipe for you to try if you have some pooran left over in hand.I will try to post the authentic obbattu saaru recipe soon.But before that,try this easy method and let me know how u liked it.Lets see how to make this easy Obbattu saaru with simple steps.
Do check out my Mysore rasam recipe if interested !

Obbattu Saaru Recipe

Obbattu Saaru - Karnataka's delicacy using dal pooran

Cuisine: Karnataka

Category: Gravy

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Dal pooran/Holige pooran - 1/3 cup Dal water - 1 cup Tamarind - Big gooseberry size Red chilli powder - 3/4 tsp (I used Kashmiri red chilli pwd) Dhania powder - 1 tsp Turmeric powder - 1/8 tsp Hing/Asafetida - a pinch Green chillies - 2 nos ( slitted) Big onion - 1 no ( finely chopped,optional) Grated coconut – 2 tbsp  Salt & water - as needed To temper Cooking oil or ghee - 1 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Take the tamarind extract using 1 cup of water.Mix 1 cup of dal water & 1/3 cup of pooran to it.Add finely chopped onion,slitted green chillies,curry leaves,salt,turmeric powder,Red chilli powder,Dhania powder,hing and mix well.Check for taste and adjust the spices and salt accordingly. Boil well for few minutes till it thickens slightly.Lastly temper mustard seeds,cumin & curry leaves.Add to the gravy.Garnish with coriander leaves & grated coconut. Enjoy mixing with plain rice & ghee!

Note

Instead of Red chilli powder & dhania powder,you can use thili saaru powder ie rasam powder if you have.you can also use sambar powder. Adding grated coconut for garnishing is optional. You can add a piece of jaggery for more sweet taste. If you don’t have pooran in hand,pressure cook some toor dal or chana dal,mash it well and use it along with cooked water.Add some jaggery to get sweet taste.

Try this simple version of Obbaattu saaru and enjoy with plain rice !

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Olive Oil Almond Cake

Sometimes the most elegant desserts are the easiest ones. Take this cake for example. An ideal accompaniment for tea or coffee if you please, almonds are the shining ingredient here, along with olive oil and a bit of citrusy burst from freshly grated orange zest. It's not too sweet, and that's a bonus as the other flavors shine because they aren't drowned in sugar. Moist inside, with a slightly crusted exterior, each and every bite is to be savored.

I adapted this recipe ever so slightly from a The Holiday Kosher Baker by Paula Shoyer, a cookbook I recently received for possible review here, and as soon as I started browsing through each lovely page, I knew this was the right recipe for a savory girl like me. In fact, I've made it twice already.

The book sat on my coffee table for a while before I got a chance to have a good look, but even the cover photo had me craving something sweet. It's a gorgeous selection of traditional and contemporary holiday desserts. And you don't have to be Jewish to enjoy all of the offerings between the covers. For that matter, it doesn't belong on your coffee table, but in your kitchen to encourage you to get baking.

Throughout the book, recipes are provided for significant Jewish holidays, including more than 45 recipes for Passover. Varying in complexity, complete with stunning photos that will have you craving dessert too, the reader is also treated to informative tips on how to get your desserts to turn out just right. Gluten-free, vegan and nut-free desserts are also served up. Cakes, cookies, pastries, tarts, breads and even breakfast ideas are lovingly shared. Novice bakers and inspiring professionals alike will find everything they need here to create stunning recipes that are certain to please your palate and impress your guests.

Now that summer is nearing an end, there are plenty of holidays on the horizon that are usually accompanied by desserts and treats. I'm delighted to offer my readers a chance to win a copy of this beautiful book. All you need to do is leave a comment here on this post by the end of September 30th, 2015 and please add your email address if one is not already associated with your profile. This contest is open only to readers in the US and Canada. I will randomly choose a winner after that date and a copy will be shipped out to the lucky winner. This contest is now closed.

Note: I received a copy of this book for possible review on my blog. The opinions expressed here are my own.

Olive Oil Almond Cake

Recipe by Lisa Turner Adapted from The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts Published on September 16, 2015 Simple, delicious and none-too-sweet olive oil and almond tea cake Print this recipe Ingredients: 3/4 cup sliced or slivered almonds 1 cup unbleached white flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon sea salt 1/2 teaspoon orange zest 3 large eggs 3/4 cup coconut or brown sugar 1/2 cup olive oil 1 teaspoon almond extract Instructions: Grease and flour an 8-inch round baking pan. Line the bottom with parchment paper. Grease again and sprinkle with a bit more flour. Spread the almonds over the bottom. Preheat an oven to 325°. Whisk together the flour, almond meal, baking powder, cinnamon, salt and orange zest in a small bowl. In a large bowl, beat together the eggs, coconut sugar and olive oil for about 1 minute with a hand blender on medium speed until creamy. Stir in the almond extract and flour mixture until just combined. Take care not to over-mix. Transfer the batter to the prepared pan and bake for 35 minutes or until a cake tester comes out clean. Let cool in the pan for 10 minutes and then invert onto a wire rack to cool. Makes 8 small slices

Other cakes to enjoy from Lisa's Kitchen:
Chocolate Chili Cake
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze
Guinness Gingerbread Cake
Sour Cream Blueberry Cake

Easy Kara Pidi Kozhukattai Recipe-Ganesh Chaturthi Recipes

Kara pidi kozhukattai is my favorite kozhukattai recipe since my childhood.My mom makes it at least once in a month as an evening snack for me.Actually my mom makes this kozhukattai by grinding soaked idli rice.But today I made an instant version using store bought rice flour.This is an easy version of spicy kozhukattai recipe.If you are not able to make Ulundu pooranam kozhukattai for Ganesh chaturthi,this is a good option to try.Lets see how to make spicy pidi kozhukattai recipe with step by step pictures.

Check out my entire collection of Ganesh Chaturthi Recipes HERE

Kara Pidi Kozhukattai Recipe

Pidi kozhukattai recipe - Spicy version

Cuisine: South Indian

Category: Festival recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup = 200 ml Store bought rice flour - 1 cup Water - 2 cups Salt - as needed To temper Coconut oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tbsp Chana dal - 1.5 tbsp Red chillies – 3-4 nos ( pinched into small pieces) Curry leaves - few Asafetida/Hing - a big pinch

METHOD

Heat oil in a kadai and splutter mustard seeds,urad dal & chana dal.Saute till golden.Add pinched red chillies and curry leaves.Add hing.Mix well.Add water and salt. When the water starts to roll boil,simmer the flame completely and add the rice flour. Mix well without lumps.Rice flour absorbs all the water and becomes a whole mass.Gather it and remove in a plate.Let it become warm. Grease your hands with oil and make kozhukattai using your fingers.Take a big gooseberry sized ball and press it with your fingers to make it elongated.Kozhukattai will get the impression of fingers. Make all the kozhukattai and arrange them in a greased idli plate. Heat water in a idli pot and let it roll boil.Now keep the idli plate and cook for 5 minutes.Switch off the flame and remove the kozhukattai when it becomes slightly warm. Enjoy !

Note

You can use homemade rice flour if you have in hand.Water quantity may vary slightly. Red chillies can be replaced with finely chopped green chillies too. My mom makes this kozhukattai by reserving some idli rice batter while grinding for idli,dosa batter.You can also try that way. You can also make it by soaking and grinding raw rice.It tastes even more better.

Make this easy,spicy kozhukattai for Ganesh Chaturthi and enjoy !

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Quinoa Potato Patties

I've been cooking my way through one of my new favorite cookbooks. Vegan Richa's Indian Kitchen is a creative twist on traditional Indian recipes designed for the home cook. It's beautiful to browse through, with plenty of mouthwatering photos and ideas for little bites and meals, breakfast, sides, vegetable and legume curries, mains, flat breads, accompaniments and even desserts. There are easy recipes for those days when you don't want to fuss too much and other slightly more complicated ideas for those days when you have more time to hang out in the kitchen. All of the recipes are easy to follow and beautifully presented. For those new to Indian cooking, this is a great introduction with lots of useful information regarding the fundamentals of Indian cuisine. Your taste buds will thank you.

One of the earliest recipes I bookmarked to try is this one right here, with a few adaptations. I adore little bites and when I saw that quinoa was made into patties with potatoes with Indian spicing, I was sold. Somewhat spicy, with a nutty flavor from the quinoa in addition to the potato, these simple patties have crisp golden-brown crust and a soft delicious interior. They're a well suited side to pair with tomato-based curries or just as light meal on their own with some chutney or sauces. Tamarind chutney was my choice and it added a lovely tangy bite to the patties.

Note: The opinions expressed here regarding Richa's book are my own. I purchased a copy because I follow her blog and feel in love with the book right away.

Quinoa Potato Patties

Recipe by Lisa Turner Adapted from Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook Cuisine: Indian Published on September 14, 2015 Golden-brown potato and quinoa patties with Indian spicing — simple, nourishing and delicious paired with your favorite chutney Print this recipe Ingredients: 3 medium potatoes, roasted or boiled and peeled 1 1/2 cups cooked quinoa (from 1/2 uncooked) 3 to 4 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 teaspoon cumin seeds 1 small red onion, finely chopped 2 green or red chilies, seeded and finely chopped 1/4 cup fresh cilantro, trimmed and finely chopped 1-inch piece fresh ginger, finely chopped 1 1/2 teaspoons ground coriander 1/4 teaspoon cayenne 1 teaspoon sea salt 1 teaspoon sesame oil Instructions: Line a baking sheet with parchment paper. In a large bowl, mash the potatoes with the quinoa. Stir in the cumin seeds, sun-dried tomatoes, onion, chilies, cilantro, ginger, coriander, cayenne, salt and oil. Mix until well combined. Shape into roughly 3-inch patties. If the mixture is too moist, add a few tablespoons of breadcrumbs or cornmeal. Transfer the patties to the prepared baking sheet. Preheat an oven to 425°. Brush each patty with a bit of oil. Bake for 15 minutes. Flip the patties and broil for another few minutes. Flip and broil for another minute until golden brown. Serve hot or warm with your favorite chutney or sauce. Reheat leftovers wrapped in foil in a 300° oven for 10 minutes. Makes 10 3-inch patties

Other Indian savories to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce
Spicy Baked Chickpea Koftas
Savory Chana Dal Fritters with Tomatoes and Spices