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Besan Cheela

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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.

 

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Besan Cheela (Chickpea Flour Savory Pan Cakes)

Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 2
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!
Course: Breakfast, Side Dish
Cuisine: Indian
Keyword: besan cheela, chickpea flour
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In Main Dishes

Mama’s Biryani

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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!

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Mama's Biriyani

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 12 people
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! 
Course: Main Course
Cuisine: Indian
Keyword: biriyani

Streets of Bangalore Photo by Andrea Leopardi on Unsplash

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In Main Dishes

Olivier Salad / Russian Salad

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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.

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Olivier Salad / Russian Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
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.
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American, British, Russian
Keyword: eggs, potatoes, salad

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In Main Dishes

Christmas Roast

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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.

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Christmas Roast

Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 6
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!
Course: Main Course
Cuisine: American
Keyword: Christmas, roast
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In Breakfast

Sooji Uppama (Savory Semolina)

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Uppama is a breakfast dish typical in Southern India. Mama, being from the South, meant it was part of her recipe repertoire. Uppama is made out of semolina (rava), and is like a thick dry porridge or grits with onions, nuts, and typical South Indian seasonings.

Rainy days or cold mornings are a clarion call for me to fix Uppama. You can make it in various ways—with sooji (semolina), bread, poha (flattened flakes), and oats. I also make it with leftover Idlis.

Uppama is excellent for breakfast and a wonderful tea time or anytime snack.

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Sooji Uppama (Savory Semolina)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Uppama is excellent for breakfast and a wonderful tea time or anytime snack.

Ingredients

  • 1 cup fine sooji (semolina)
  • 1 medium chopped onion
  • 2 tbsp cooking oil
  • 1 medium green chili (stem removed and slit in half or chopped, amount of chili is to your taste)
  • 1 tsp mustard seeds
  • 1 sprig curry leaves (approximately 10-12 leaves–available at Indian grocery stores)
  • 1 tsp channa dal (split Bengal gram without skin)
  • 1 tsp urad dhulli dal (split black gram without skin)
  • ½ cup cocktail peanuts (or cashew nuts, or a combination of both (optional))
  • 2½ cups water
  • 1 tsp salt
  • ½ lemon (seeds removed)
  • 2 tbsp desi ghee or butter
  • 1 tbsp chopped fresh cilantro (coriander) leaves

Instructions 

  • Roast the sooji (semolina) in a wok (kadai) or a broad pan.
  • Heat the wok on medium heat and pour the sooji into it. Dry roast by stirring the sooji constantly for two minutes till fragrant and slightly brown.
  • Remove from heat and pour onto a plate or thali (rimmed steel plate) to cool.  
  • Wipe the wok or pan of any residual roasted sooji.
  • Pour in 2 tablespoons of oil and heat on medium heat.
  • When hot( not smoking), add the mustard seed. Let crackle for 30 seconds, then add the curry pata (be careful of it splattering).
  • Stir for 30 seconds, and then add the lentils. Stir it.
  • Now add the chopped onions. Stir fry until the onions turn translucent. About 3 minutes.
  • Add the chopped green chili and stir.
  • Now add the water and salt. Do a taste test. Turn the heat to medium-high and bring the water to a rolling boil. The water should be slightly salty.
  • Once boiling, reduce the heat to low. Pour in the peanuts and/or cashew nuts (your choice), and stir them.
  • Using a spoon or your hand, pour the roasted sooji into the water with one hand while quickly stirring the mixture with the other until you use all the sooji. Stir and mix well.
  • To make it easier, you can put the roasted sooji into a measuring jug, so it is easy to pour. Do this quickly, as the sooji immediately absorbs the water and forms lumps.
  • Cover and let the sooji steam on low heat for about 2 minutes. Turn off the heat.
  • Uncover the lid and squeeze the juice of the half lemon all over the cooked sooji.
  • Add the desi ghee or butter. (Clumps are fine or you can melt the ghee or butter a bit and then add it).
  • Stir well, breaking up any sooji lumps. Cover and let rest for another 2 minutes. 
  • Transfer the uppama to a serving dish and sprinkle with chopped cilantro.  
  • Uppama can be eaten by itself or with coconut or peanut chutney. I like to top it with extra nuts.

Notes

1. You can buy pre-roasted sooji at the Indian grocery store, which cuts prep time. 
2. You can also add peas to the Uppma. Add ½ cup peas when you add the water.
Course: Breakfast, Snack
Cuisine: Indian
Keyword: semolina, uppama

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In Main Dishes

Channa Dal Curry (Split Chick Pea Curry)

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This dal curry is made out of the split chickpea (Bengal gram) with the husk removed. I sometimes use this lentil to make a simple soup by seasoning it with sauteed onions, bay leaf, turmeric, and cumin powder.

This dal was a must every time Biryani was fixed at home. To make the dal tastier, Mom would have Cook add the bones left over from the large cut of meat that was chopped up for the Biryani. Since I use boneless meat for the Byriani, I  add beef broth to give it a meatier taste, but it also tastes perfectly good just by adding water.

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Channa Dal Curry (Split Chick Pea Curry)

Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 6
A delicious healthy, nutritious lentil dish that you can serve as a main dish or side dish. It goes perfectly with Biriyani, any kind of pilaf, plain boiled rice, or flat bread.

Ingredients

  • 2 cups dried split chickpea dal (Sort for stones and grit, clean, and rinse. Soak the chickpeas for half an hour)
  • 4 tbsp cooking oil
  • 2 medium onions (chopped fine)
  • 1 medium green Serrano chili (chopped very fine)
  • 2 tbsp tomato paste (or 1 8 oz can tomato sauce)
  • 1 tbsp ginger paste (preferably fresh)
  • 1 tbsp garlic paste (preferably fresh)
  • salt (to taste)
  • 4 cups water (or more, depending on the amount of gravy you want)
  • 1 tbsp fresh green coriander (finely chopped for garnish)

Whole Spices

  • 1 large black cardamom
  • 2 medium Bay leaves
  • 3 cloves
  • 5 peppercorns

Masalas

  • 2 tsp coriander powder
  • 1 ½ tsp cumin powder
  • ½ tsp tumeric powder
  • ¼ tsp red chili powder (more or less, according to your taste)

Instructions 

Preparation

  • Sort for stones and grit, and clean, and rinse the chickpeas.
  • Soak for half an hour.

To Cook

  • Heat oil in a 4-6 quart pot over medium heat.
  • Add the whole spices and then add the onions. Sauté until the onions are ¾ brown. Approximately 8-10 minutes.
  • Add the ginger and garlic paste, then add all the masalas and stir a few minutes until fragrant. About 1-2 minutes.  
  • Add the chickpeas, water, and tomato paste. Partially cover and cook until nice and tender. Approximately 45 minutes.
  • When nearly done, mash some of the lentils against the side of the pot to make a thicker gravy.
  • Cook for another 10 minutes.
  • Pour into a serving dish and garnish with about a tablespoon full of fresh chopped cilantro.

Notes

1. You can substitute some of the water with vegetable, beef or chicken broth. Add additional water if necessary to get a thick soupy consistency.
2. You can also serve this dal with Biryani, any kind of pilaf, plain boiled rice, or flat bread.
3. You can boil the dal separately and then add it to the curry masala and let it simmer for 15 minutes to absorb all the flavors.
4. I like to use a pressure cooker to hasten the process.  
Course: Main Course, Non-Vegetarian
Cuisine: Indian
Keyword: Bengal gram, channa dal, curry
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