Beetroot Biriyani/Pulao with Black Beans Raita

My mom always has had rave reviews about this particular kind of rice called "Seeraga Samba."
She tells me that this rice has a very aromatic quality to it just like basmati rice and is also very flavorful. It is extremely cute to look at, kind of like baby basmati.
If you are not able to find this at your store under the name of "Seeraga Samba" or "Kalijira", you could use the regular white basmati rice. It shouldn't make that big of a difference. The grated beets add a lovely pinkish red hue to the rice grains. I tried not to add any other vegetable just to keep the color intact.
It looks beautiful when it is done, like the tiny grains just blushed!

The raita was something I decided to make with the pulao when I started planning this meal. Keeping the beans crunchy is key to making this raita. Mushy beans and yogurt is not what I would recommend. Finish off with some cilantro for some fresh flavor.



Beetroot Biriyani/Pulao with Black Beans Raita

Beetroot Biriyani/Pulao:

Ingredients:

Seeraga Samba rice - 2cups
Water - 3 cups
Clove - 3
Cinnamon stick - 2-3
Cardamom Pod - 3
Star Anise - 1
Beetroot - 2 cups (grated and packed)
Shallots/Onions - 1 cup chopped
Tomato - 1/2 cup chopped
Chilly powder - 2 tsp (or to taste)
Green chillies - 2 small slit
Salt - to taste
Oil - 2 tbsp + 2 tbsp
Grind to a paste:
Garlic - 6-8 pods
Ginger - 2 tbsp roughly chopped
Shallots - 2 tbsp roughly chopped
Fennel seeds - 1/2 tbsp

Method:

Grind the ginger, garlic, shallots and fennel seeds to a paste and set aside. Do not add water.

In a large pan, add 2 tbsp oil, and add the washed and thoroughly drained rice. Sauté till the grains turn opaque. Turn off heat and cool. At this point I add the rice to the rice cooker and use the same pan for making the masala.

Heat 2 tbsp oil in the same pan, add the cloves, star anise, cinnamon, cardamom and green chillies.
Add the ground ginger-garlic paste and sauté well till the raw smell is gone.
Then add the chopped shallots, followed by the tomatoes. Once they are halfway cooked, add the grated beets and mix well. Allow to cook till the beets soften. Finish off with salt and chilly powder.

Now add this beets masala to the rice. Add 3 cups of water, and let the rice cooker do its thing. If you are using a pressure cooker, cook for about 20 minutes or two whistles. Do not overmix after it is done.





Black Beans Raita:



Ingredients:

Dried Black Beans - 1 cup
Yogurt - 1 cup
Shallots - 1/2 cup
Cilantro/Coriander - 1/4 cup chopped
Salt - to taste

Method:

Soak the black beans overnight in some water. Pressure cook the beans for about 15 min or 2 whistles depending on your cooker. It should not get mushy, it should still have a bite to it.
Drain water, rinse with cold water till the water runs clear.
Add yogurt, shallots, cilantro, salt and mix well. Garnish with a little more chopped cilantro and serve with biriyani or any kind of rice.

Tandoori Paneer Pizza

I am an avid lover of Indianised pizzas. I try mixing Indian spices into the pizza sauces, adding cilantro, topping it off with curried eggplants. Really, the list just keeps going on and on in my kitchen. My daughter loves to keep it simple... the two magic words "Cheese" and "pizza."
So, whenever I make "adult" pizza at home, I try to reserve some dough to make a small cheese pizza for her. At least, it is made with whole wheat, so I don't feel that guilty. But I wished that she would eat something as colorful as this!
And for this pizza, I added colorful bell peppers I got at my local store, mixed it up with some spring onions and finished it off with the wonderful robust flavors from the tandoori paneer. I do not own a tandoor, and I turned to my trusty oven to bake the paneer cubes.
Here goes the recipe.

Tandoori Paneer Pizza



Ingredients:

Whole wheat/Regular pizza dough (Recipe coming up)
Pizza sauce - As required
Paneer - 2 cups cubed into one inch pieces
Red bell pepper -1 small
Green bell pepper -1 small
Yellow bell pepper -1 small
Tandoori spice mix - 1 tbsp
Thick yogurt - 1/2 cup
Salt -To taste
Red chilly powder -1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cilantro - 2 tbsp chopped
Green onions - A bunch chopped
Part Skim mozzarella cheese - As required (I went really light, so about 1 cup for the entire large pizza)

Method:

Preheat oven to 400F to bake the paneer.

In a bowl combine yogurt, spice mix, cumin, salt, red chilly powder, turmeric, cilantro. Toss in the paneer and let it marinate for about 30 min.
Bake the paneer pieces till they get firm and golden brown on the sides. About 15 min. Keep aside.

Raise the temperature to 450F to bake the pizza.

Spread the pizza dough onto a tray/stone and spread some pizza sauce on it.
Add the peppers and spring onion evenly on the dough and sprinkle some salt over it.



Finally add the paneer and the cheese.
Bake till the crust is brown and the cheese is melted.

Easy Chocolate Fudge

Easy Chocolate Fudge

Ingredients:

Dutch processed cocoa - 4 tsp
Fat-free Condensed milk - 1 can
Skim Evaporated milk - 1 can
Butter - 4 tbsp
Vanilla - 1/2 tsp
Sliced almonds - For garnish

Method:

Mix all the ingredients in a non-stick pan or a heavy-bottomed pan on medium-low heat. Keep stirring till it starts to pull away from the sides of the pan.
At this stage it should not be sticking to the pan anymore.
Pour it into a small tray lined with parchment paper. Top with the sliced almonds. Allow to cool for at least 2 hours.
Cut into desired shapes.
Store in airtight container.

Kurma Pasta

This recipe works for me on so many different levels... I am not too fond of a tomato-based sauce with my pasta, and this is a great way to use over my leftover kurma from the previous day.
Even though I had entertained the thought of marrying the Indian kurma/korma and the Italian pasta, my aunt's "Kurta" (Pasta+Kurma, my cousins put that term together, so smart I think!) was what inspired me to eventually try this. She had used a combination of kurma and marinara sauce for her pasta if I am right. I decided to omit the marinara, and added some ricotta cheese for a creamier texture and give it some body.
You can use the very same kurma that you make at your house, whatever different blend of spices and vegetables that you throw in normally will work. Even some leftover kurma from the dinner you had from your neighborhood Indian restaurant the previous night will be perfect. But make sure the kurma that you add is something that you will enjoy eating in the first place. There is no point in adding something that does not taste good. It might eventually spoil the entire pasta dish.

Baking and serving it in individual ramekins makes for a pretty presentation and this way everyone gets a fair share of that lovely crust we put on top.



Ingredients:

Whole wheat pasta (any shape) - 1 lb box
Leftover vegetable Kurma - 3 cups
Ricotta cheese - 1 cup
Plain bread crumbs - 1 cup
Parmesan cheese - 2 tbsp grated
Mozzarella cheese - 1 cup
Salt - To taste
Oil - 1 tbsp

Method:

Preheat oven to 425F.

Cook pasta in a quart of boiling water. Remove before it is fully cooked. It will continue to cook in the oven with the kurma, so try not to over cook them at this step.
Drain the pasta, and now add oil, ricotta cheese and mix well. Then add the kurma and salt if necessary (if you haven't already salted the pasta water)
Spoon the pasta mixture into small ramekins. Spread a little of the mozzarella cheese a little on each cup. Sprinkle the bread crumbs mixed with the Parmesan cheese on the top.
Drizzle a little olive oil at the end.
Now place the ramekins in an oven-safe tray and bake till the top is brown and bubbly.



Let it cool down a little bit and enjoy.