I have invited family over for tea. I decide to give them heavy snacks so that they do not have to worry about dinner. To make it easy on myself, I order samosas from the local Indian Grocery store and fix Chole Batura myself. That along with some homemade Gulab Jamuns should complete the meal. I have several chole recipes I’ve used over the years, but decide to use one I morphed from several recipes. I am a little apprehensive, but the verdict was “Deeelicious!” I am very grateful for supportive and appreciative family!
Amritsari Chole (Spicy Chickpeas Curry)
A traditional, Punjabi style mouth-watering chickpea curry that your mother-in-law would love!
Ingredients
- 2 cups Kabuli chana (chickpeas, garbanzo beans) (Sorted, cleaned, rinsed well, and soaked overnight in 5 cups water)
- 4 cups water
- 2 small cinnamon sticks
- 3 pods black cardamom
- 2 bay leaves
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp mango powder Or dried pomegranate (available at your local Indian grocery store)
- 1 tsp red chili powder (optional, add more or less depending on your taste for spiciness)
- ¼ tsp baking soda (optional)
- 1 tsp garam masala powder (or to taste)
- ½ tsp salt (or to taste, more or less)
- 1 large (5-6 oz) onion (finely chopped)
- 1-2 fresh green chilis (slit in half or finely chopped to release the seeds into the curry—the seeds add the fire in your mouth sensation, optional, to taste)
- 4 medium tomatoes (finely chopped)
- 4 tbsp cooking oil
- 1 kettle hot water (keep handy to add as needed—I always keep a kettle of water hot water on hand when I cook)
Instructions
To Cook the Beans
- After soaking, rinse, and drain soaked beans and place them in a large pot. Add approximately 4 cups water of enough to cover over the beans, at least two inches.
- Add the whole spices, cardamom, cinnamon, bay leaf, ginger paste, baking soda (optional) and salt.
- Cover and boil on medium high for approximately 50 minutes until the beans are soft. If they start to dry out, add more hot water.
- Once the beans are cooked, remove from stove top, and set aside.
To Tadka / Tempering
- In a large pan or wok, heat the oil over medium heat, and add the chopped onions.
- Fry the onions until they are golden brown, Approximately 7-8 minutes.
- Optional: Add slit green chilies and fry for a minute.
- Add the chopped tomatoes and ginger and sauté until the tomatoes are cooked, and the oil starts to surface on sides of the pan, approximately 10-15 minutes.
- With a slotted spoon, carefully add the cooked chickpeas, but reserve the water (you can strain it ahead if you like).
- Sauté the chickpeas for about 5 minutes, and then add all the spice powders and stir for a minute.
- Now add the strained stock (add some hot water to the stock if it isn't measuring 3 cups of liquid). You need about 3 cups of liquid to continue cooking.
- Cover and simmer on medium low, stirring occasionally, until the gravy thickens.
- Uncover the pot and mash some beans against the inside sides of the pot to thicken the gravy. Check for salt. The finished beans should be soft and blended and a bit mushy, with a thick gravy. If the water dries out during cooking, add a little more hot water.
- Pour into a serving dish when done and garnish with any of the garnished items given.
- Serve with batura, naan, tandoori roti, or just samosas. You can also enjoy it with boiled rice or any kind of pilaf.
Notes
You can boil the chickpea beans with two black tea bags or two teaspoons of black tea leaves tied in a muslin cloth, if you want a dark color. Tea is caffeinated, so I leave it out in the interest of some of my siblings who are off caffeine.
You can add to or substitute the green chilies with one teaspoon of degi mirch (Kashmiri chili powder) if you want more of a reddish color. It packs some heat, so handle according to your taste!
If using a pressure cooker, boil the beans following the directions in the manual, but undercook it by 5 minutes, so you can finish cooking it on the stove top to the consistency you like.
If you do not want to hassle with soaking or boiling the chickpea beans, or are short on time, you can also replace the boiled and cooked beans with 4 cups of organic canned beans. Just rinse and drain them.
Golden Temple Photo by Laurentiu Morariu on Unsplash
It is the month of February. A good month to visit India. We are on a quick visit to my husband’s brother and family. It is worth the long plane ride to see them again.
The windows are open, and there is a cool breeze passing through the second-story flat. I am up early despite the late night of catching up with each other. I sit, feet curled up on the sofa, reading the newspaper while the sweeper mops the floor. I watch fascinated as she squats on her haunches and runs the old towel she uses as a mop over the marble floor. She does that all the way across the room without getting up to stretch herself. The mop bucket is moved along with her as she keeps dipping and wringing the towel before scrubbing the floor again.
In India, dusting, sweeping, and mopping the floors are a daily affair. Everything smells fresh and clean. The sweeper turns the ceiling fan on full blast. I grab the newspaper before it flies away and weigh it down with a cushion. I wait until the floor dries, then walk across to the kitchen to see what the cook is fixing my nephew for brunch before he leaves for work.
Cook is a thin slip of a girl, barely up to my shoulders but with the energy of a hurricane. I watch as she puts together all the ingredients, questioning her as she goes along. I am out of practice speaking the local dialect, but amazingly she understands me!
I write the ingredients down, and later back home I use it as a quick snack or breakfast pancake! Since it is made from chickpea flour, it is high in protein and very filling.
Besan Cheela (Chickpea Flour Savory Pan Cakes)
A quick snack or breakfast pancake! Made from chickpea flour, it is high in protein, very filling, and great before your morning workout!
Ingredients
- 1 cup chickpea flour
- ¼ small yellow onion or shallot (chopped fine)
- 1 small tomato (chopped fine)
- 1 green chili (optional) (chopped fine)
- ¾ tsp ajwain (caraway seeds)
- ¼ tsp cumin seeds (slightly crushed)
- 1 tbsp green cilantro (chopped)
- ¾ tsp salt (or to taste)
- ¼ tsp chili powder (or to taste)
- ½ cup water (more or less to reach pancake batter consistency)
- ¾ tbsp cooking oil
Instructions
- Add the chickpea flour, turmeric, chili powder, cumin powder, salt, caraway, and cumin seeds in a small deep bowl.
- Add water, whisking slowly until you get a smooth pancake-like batter.
- Set aside for 15 minutes.
- After 15 minutes, stir and add the chopped onions, tomatoes, green chili, and cilantro. Mix well. Make sure you get a nice flowing consistency, not too thin or too thick.
- Heat a nonstick griddle or broad frying pan over medium heat.
- Pour a ladle full or half a cup full of batter onto the hot griddle. Spread the batter around the pan in a quick circular motion with the back of a round metal to form a nice even pancake.
- Let cook for 2-3 minutes until the surface of the cheela starts to darken. Pour a teaspoonful of oil over and around the cheela. If you are not using a tava that has a natural slope to the center, pick up the pan and swirl the oil around a bit.
- When the edges start to brown, flip the cheela over and cook the other side the same way. If the pan seems too hot, lower the heat a bit.
- The pancakes should be well cooked with brown flecks. Lift with a spatula and place on a serving plate. I add a dollop of butter as it adds to the taste. You could also fold it in half before serving.
- Serve hot with any spicy chutney, tomato sauce, or salsa. I also like it with humus.
Notes
You can also add finely chopped or grated raw vegetables to the mix.
I sometimes like to add 1/4 cup of fresh or dried kasturi methi (ready-made dried fenugreek leaves).
For added protein, I will sometimes add a beaten egg.
To change things around I will add a half cup of leftover dal to the besan flour along with some chopped onions, green chilies (to taste), and cilantro. Just make sure the consistency is like pancake batter.
Enjoy!
I vaguely remember the first time I had Biryani. It was for a special celebration in Bangalore, South India at my grandparents’ home. I remember a houseful of mother’s relatives! For us kids, a large square Dari (cotton carpet) was spread on the floor. Fresh banana leaves, washed and cut into oblongs, were placed before us. Then the women in the family came around, serving us heaped spoons of Biryani. No utensils were provided, and we ate with our fingers (hands duly washed and using the tips of our fingers to scoop up the rice)! It was delicious! Mama always fixed it for New Year’s lunch with Channa Dal Curry and Raita. I continue the tradition when able!
Mama's Biriyani
A mouth-watering, savory main dish brought to India by the Mughals.
Ingredients
Masala for the Korma
- 3 tbsp ginger paste (freshly ground ginger and garlic are best)
- 2 tbsp garlic paste
- 1 bunch fresh green coriander (leaves only, remove stems—a bit of stem is okay)
- 3 tbsp coriander powder
- 1 tsp turmeric powder
- chili powder to taste
Other Ingredients
- 5 cups Basmati rice
- 3 lbs Meat (chicken or beef) (cleaned and set aside)
- ¾ cup oil (olive, vegetable, or coconut oil)
- 4-5 large onions
- 2 fine Serrano chilies (whole, washed and almost slit in half)
- 4 cinnamon sticks
- 4 black cardamom (large)
- 6 green cardamom (small)
- 6 cloves
- 4 tomatoes (finely chopped)
- 1 tbsp poppy seeds (ground smooth, optional)
- 1 cup yogurt (whisked smooth)
- 1 can coconut milk (or the fleshy, white part of 1 fresh coconut ground smooth the poppy seed)
- 2 tbsp mint leaves (finely chopped)
- salt to taste
- 2 limes (juice only)
- 2 cups peas and carrots
- cashews and raisins (for garnish)
Instructions
To Prepare
- Gather all the ingredients before you start. Wash and soak the 5 cups of rice for 15 minutes before you drain it.
- Heat ¾ cup of oil. You need extra when you make biryani.
- Add the cinnamon, cardamom, and cloves. Add cut onions and slit green chilies. When half fried (about 10 mins) add meat and salt to taste. Cook in its own juice for about 10-15 minutes until the meat is no longer pink.
- Add the ground ginger, garlic, spice powders, and green coriander. Fry until the masala is done. That is, until the water has evaporated and the oil starts to surface at the bottom of the pan. It takes about 10-15 mins.
- Now add enough water to cover and cook the meat until three-quarters cooked. (You can use a pressure cooker if you like but make sure the meat is not overcooked). When the meat is three-quarters cooked, and the oil starts to surface on top, remove the pan from the stove. Drain out the excess oil into a measuring cup or bowl. Set aside.
- Put the meat back on the stove. Add the beaten yogurt, tomatoes, coconut, and cook until you have a nice thick gravy, about 10-15 minutes. Remove from stove.
- To the excess oil you set aside, add the finely cut mint and juice of the lime. Set aside.
For the Rice
- Boil 10 cups of water (two cups water to one cup rice). When the water comes to a boil, pour the rice into the boiling water, and add the salt.
- Add the peas and carrots, if desired.
- When the is almost cooked, drain off all the water. (To test if the rice is almost cooked, remove a few grains and press on them between your finger tips. Most of it will feel soft, but should still feel grainy).
To Cook the Biriyani
- Turn oven on to 250°.
- In a large roasting pan or oven-safe pot, place a layer of rice, then a layer of the korma curry. Continue in this fashion until the korma is used. The last layer should be the rice. Now drizzle the oil, lime, and mint mixture all over the rice. Cover the dish and cook in oven for 20 minutes.
- Pull the roaster out of the oven, uncover, and with a fork gently toss the rice so it is blended well. Test if the rice is completely cooked. If it still feels grainy, then reduce turn the oven to 200° degrees and cook the rice until it is done.
Notes
Biryani is served with Channa Dal (Split Chick Pea) Curry and any raita of your choice.
Raita is yogurt mixed with any of the following, grated cucumber, grated coconut, or a fresh chopped blend of onion, tomato, green chili, and cilantro.
Making It Easy:
Sometimes I make it easy on myself and after making the korma, I just add the rice and the required amount of water. I learned this from a biryani recipe my eldest sibling makes. Just make sure you also take into consideration the amount of gravy when pouring in the water. If there is too much liquid, then the biriyani becomes a curried rice porridge!
Streets of Bangalore Photo by Andrea Leopardi on Unsplash
Some salads are a meal in themselves. Here is a salad Mama used to fix during Christmas instead of boiled vegetables and béchamel sauce. It is a blend of diced boiled vegetables, boiled eggs, and raw apples served chilled.
The salad was created in the 18th century by Lucien Olivier, a Russian chef of Belgian-French descent who owned a restaurant in the early 1860s in Moscow. It was called Olivier Salad or Russian salad. Variations of the salad spread all over Eastern Europe and eventually worldwide.
This recipe is one version of it. Please read the notes before you start.
Olivier Salad / Russian Salad
Some salads are a meal in themselves. Here is a versatile one—a delicious blend of diced boiled vegetables, boiled eggs, and raw apples served chilled.
Ingredients
- 6 hard-boiled eggs (peeled and cut into medium cubes - ½ inch more or less)
- 1½ cups boiled peas and carrots (cooked al dente - I use a 12 oz mixed frozen package)
- 2 large boiled potatoes (peeled and cut into cubes - about 3 cups)
- 2 medium Granny Smith apples (peeled and cut into cubes)
- 1¼ cup mayonnaise (homemade or store-bought, your choice)
- ⅛ tsp salt
- ⅛ tsp black or white ground pepper
- 1 tsp lemon juice
- 1 can sliced beetroot (for garnish - you can also boil a fresh beetroot, al dente, peel, and use)
Instructions
- When all the boiled ingredients are cooled, transfer them to a large bowl, except for the sliced beetroot.
- Add the mayonnaise, sprinkle with pepper and salt, then gently mix all the ingredients until well coated.
- Pour into a serving dish.
- Garnish the salad with the sliced beetroot any way you like. I like to circle them in the corners of the salad so that the beetroot does not stain the salad before it is set on the table.
Notes
The eggs and potatoes should be boiled separately.
If you are using separate packets of frozen peas or carrots or fresh peeled and diced carrots and peas, boil them separately (or zap them in the microwave).
The potatoes, apples, and eggs should be about the same-sized cubes.
The vegetables should be at room temperature or chilled before tossing the salad. This step can also be done a day ahead and refrigerated.
Transfer all the boiled vegetables, except the beetroot, into a large bowl, and refrigerate until ready to serve. Then garnish with the sliced beetroot.
A delicious gravy that goes perfectly with any roast!
Mushroom Gravy
A delicious gravy to go with your roast or homemade biscuits!
Ingredients
- ½ small onion
- ½ cup button mushrooms (wiped with a moist paper towel and finely chopped)
- 2 cups beef broth
- 1 tbsp all-purpose flour
- 1 tbsp butter
- drippings from skillet (strain skillet drippings to remove any whole spices—it is not necessary to do so with the drippings from the roasting pan)
Instructions
- Turn the heat to medium and place a small pan on the stove.
- Add the butter and some drippings to the pan.
- When the butter and fat are heated, add the chopped onions and sauté for 3 minutes until the onions are translucent.
- Now add the mushrooms and let them cook for another 2 minutes.
- Add the flour. Cook constantly, stirring, until fragrant and light brown. About 2 minutes.
- Add the beef broth, continually stirring a little at a time, so no lumps form.
- Add the rest of the drippings. Let the gravy cook and thicken. Approximately 7 minutes.
- Pour into a gravy boat to serve with your favorite roast.
Notes
For a gluten-free version, omit the flour and add 1 tablespoon of corn flour mixed into a paste with a bit of water or broth when you add the beef broth.
You can also omit the drippings, but add another tablespoon of butter.
I am at the grocery store trying to pick out a cut of beef for a roast. I have fixed various kinds of roast, but I spot a cut called an eye of round roast beef that I have never cooked. I decided to try it using Mama’s recipe for a leg of meat she would fix for Christmas when we were in India. Most feast days were elaborate Indian meals, but for Christmas and Easter, Mama went Western in our house. She would hand-pick the leg of goat or lamb meat and then supervise the cook in preparing it.
The meat was slow-cooked on the stovetop until done. I recall one Christmas, our cook had just finished fixing the roast and brought it to the dining table to rest. A few minutes later, our pet, an Alsatian named Sally, was drawn by the smell of the roast. With her front paws up on the table, she was big and nimble enough to grab the leg of meat and bring it to the floor. Cook heard the crash and came running but was too late. Sally had decided what she would like for dinner! Fortunately, there was enough time to fix a couple of chicken roasts, so dinner was not a disaster.
For a chicken roast, try our Tandoori Chicken Roast.
Christmas Roast
Take the hassle out of holiday cooking and dazzle the palates of your family and guests with this easy, delicious roast!
Ingredients
- 2.7 lbs eye of round roast (or any cut of beef your prefer)
- 1 tbsp cooking oil (for rub)
- 1 large black cardamom (optional)
- 1 tbsp cracked pepper
- 1½ tbsp kosher salt
- 3 tbsp Worcestershire Sauce
- 2 tbsp cooking oil
- 1 one-inch cinnamon stick
- 2 Bay leaves
- 8 whole cloves
Instructions
- Mix the oil, cracked pepper, salt, and Worcestershire sauce in a small bowl.
- Place the roast in the bowl and rub the roast with the mixture. Let the roast rest in the bowl for half an hour to bring it to room temperature.
- Keep a roasting rack and pan ready. Brush lightly with oil.
- Turn the oven on and set the temperature to 325 degrees F.
- Heat 2 tablespoons of oil on a medium heat using a heavy-bottomed pot or skillet.
- Add the black cardamom, cinnamon, bay leaves, and cloves. Let sizzle for 30 seconds.
- Now add the roast and sear it on all sides, turning carefully with pair of tongs. Let each side brown nicely for 2-3 minutes. Continue to do this until all the sides are nicely browned—approximately 15 minutes. Turn off the heat.
- Transfer the roast to the baking pan but save the skillet drippings for the gravy.
- Add about 1 cup of beef broth to the baking pan to keep the roast moist and prevent its juices from burning.
- Cover the lightly with foil and bake the roast for 1/2 hour covered.
- Uncover and bake for approximately another hour or less until done to your preference. Our family prefers it well-done.
- Remove from the oven, and cover the roast loosely with foil.
- Let it rest for 30-40 minutes before slicing. This will help the juices inside the roast to redistribute themselves without being lost while cutting.
- Transfer to a serving platter and circle roast with vegetables of your choice.
- I use steamed and lightly sautéed peppered asparagus (or long green beans) and boiled fried potatoes. You could also use steak-fried potatoes.
Notes
This roast can be made on the stovetop in a heavy-bottomed pot on low heat. It does require constant watching.
The particular cut of beef I used is leaner, so it can dry out fast.
To save time, you can also marinate the beef the night before and roast it the next day. Be sure to bring the roast to room temperature half an hour before you fix it.
Serve as a meal with Mashed Potatoes, Mushroom Gravy, and your choice of sides.
Leftovers (if there are any!) make delicious beef sandwiches!