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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 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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In Bread

Naan

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I  am attending a wedding and watch fascinated as the cook slaps the naans against the hot clay on the inside walls of the tandoor (a clay oven). He does about 6 naans in quick succession, then removes them with tongs when done. It is done in minutes because of the intense heat. Most restaurants have more modernized versions. Ingenious cooks have found a way to fix them at home without the tandoor.

Naan bread though associated with India is of Persian origin. It is a flatbread that is baked in a tandoor. Tandoors date back over 5000 years to the ancient Indus Valley Civilization. The tandoor is a round cylindrical clay pot about three feet in height packed with clay on the inside. The outside is insulated to make it bearable for the cook. The heat source is at the bottom and is either coal or wood. Tandoori bread, like naans and rotis, is cooked both by the hot clay they are slapped onto as well as the heat radiating from the bottom fire source. The meats are cooked on metal skewers that allow the meat to cook both on the inside by the hot metal resting on the heat source, and on the outside by the heat of the clay.

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Naan

Prep Time 10 minutes
Cook Time 4 minutes
Resting Time 1 hour
Total Time 1 hour 14 minutes
Servings 4
Traditional, Indian flatbread baked in a tandoor (clay oven).

Ingredients

  • 2 cups all-purpose flour (or 1 cup all-purpose and 1 cup wheat flour)
  • ½ tsp baking powder
  • ⅛ tsp baking soda
  • 3 tbsp melted butter
  • ½ cup warm milk
  • ¾ tsp salt
  • ½ cup plain whole yogurt
  • 1½ tsp sugar

For Topping

  • 2 tbsp butter (or garlic oil—you can find it at grocery stores chopped cilantro (coriander leaves)1 teaspoon onion seeds (kalonji) or sesame seeds(optional))
  • 2 tbsp chopped cilantro (coriander) leaves
  • 1 tsp kalonji (onion seeds) or sesame seeds (optional)

Instructions 

  • Add the flour, baking powder, and salt into a bowl.
  • Mix the yogurt and sugar together in a separate bowl.
  • Mix the flour mixture with the melted butter until it gets a mealy consistency.
  • Pour in the yogurt-sugar mixture into the flour and mix together.
  • Add the warm milk, a little at a time, kneading the dough as you go. Knead well until the dough is smooth, soft, and pliable. When you press the dough, it should dent easily. Cover the dough with a moist cloth and let it rest in a warm place for an hour.
  • To make the naans, knead the dough again a couple of times. Divide the dough into 6 parts. Roll each ball smoothly. Keep covered until all the dough is used.
  • Flatten and roll out on a floured board to a 5-8 'disc that is elongated in shape and about 1/6 inch in thickness. Naans are traditionally pear-shaped, but you can make them round if you prefer.
  • Roll out all the dough balls. Use a floured baking tray to rest them on.
  • Heat your griddle or heavy-bottomed pan. Moisten one side of the naan with a brush dipped in water or your finger.
  • Flip the moistened side onto the hot griddle. Brush a little water on the top side and sprinkle with the nigella or sesame seeds and the chopped cilantro leaves. Press them down gently. Do this quickly. Cook till bubbles appear on the top of the naan(about a minute).
  • If you have gas burners, turn one on, and with a pair of tongs, remove the naan and flip the undone side over the flames till cooked and brown spots appear. See notes.
  • Put on to a serving tray and brush with garlic oil or butter.
  • Serve with any of the following: Tandoori Chicken, Dal Makhani, Chicken Tikka Kebabs, Butter Chicken, or any meat tikkas or kebabs.

Notes

If your burners are other than gas, cook one side on the griddle as above. Place all the naans on a baking tray with the cooked side down. Turn your oven to broil and broil the uncooked side till brown spots appear, about a minute or so. Remove from oven and brush with garlic oil or butter.
You can use plain butter or ghee if you do not want to use garlic oil or garlic butter.
Course: Side Dish
Cuisine: Indian
Keyword: bread, naan
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In Main Dishes

Whole Tandoori Chicken Roast

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All I recall about turkeys is that when we were kids in Dehra Doon, India, we had a turkey living with our hens. I am not sure how and where Dad got him. The turkey used to chase us when we got within its range, and we would run. One day, he wasn’t to be seen anymore. I now strongly suspect Mama refused to have him end up on our table, and had Dad give him away to the Officers’ Mess Hall for dinner!

Since it is an American tradition, we never celebrated Thanksgiving until we moved to the USA, and then, we had the traditional Thanksgiving meal with all the trimmings, but with variations sometimes. Mama assigned dishes to each of us in the family, so no one was overburdened.

Now, Thanksgiving Dinner has become a festive, joyful celebration for our family, too. I have decided to add an Indian flavor to the traditional Thanksgiving meal by replacing turkey with a whole Tandoori chicken. Tandoori Roast Chicken is the perfect complement to your Thanksgiving meal, adding just the right amount of spice without overpowering the rest of your holiday meal. I’ve also added Indian-style sides and bread.

 

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Whole Tandoori Chicken Roast

Prep Time 1 day 30 minutes
Cook Time 50 minutes
Total Time 1 day 1 hour 20 minutes
Servings 4
Thanksgiving dinner with an exotic twist—succulent, savory chicken roast.

Ingredients

  • 1 whole chicken (approximately 6 lbs, skinned or unskinned, your preference—see notes)
  • 2 tsp salt
  • 2 tbsp lemon juice
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tsp chili powder
  • 2 tbsp cumin powder
  • 2 tbsp coriander powder
  • 2 tsp haldi powder
  • 1 tsp ground black pepper
  • 1 tsp garam masala
  • 1 tsp Tandoori masala (or to taste—use carefully as they pack some chili heat!)
  • ½ cup yogurt
  • 2 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 1 large onion (cut into thick round slices)
  • 1 lemon
  • ½ tbsp chopped fresh cilantro

Instructions 

  • Remove neck and chicken parts from the cavity. ( I discard this).
  • Wash chicken, drain, and pat dry. Place on a board, and with a sharp knife, make tiny score marks all over the chicken, with slightly larger ones over the breast area. Now place the chicken in a bowl large enough to marinate it in.
  • In a two-cup bowl, combine 2 tablespoons of lemon juice with one teaspoon of salt and turmeric and rub all over the chicken, including the cavity. Set aside for 15 minutes.
  • In the same bowl, mix the yogurt, tomato paste, remaining salt, and spices. Rub the marinade all over the chicken. Use your fingers under the skin, top and bottom, and thighs to rub in the marinade. Cover the bowl and refrigerate overnight or for at least 6-8 hrs.
  • After marinating, let the chicken stand for 30 to 40 minutes at room temperature. Brush with some of the leftover marinade, but don't overdo it.
  • Preheat the oven to 350 degrees. Get your roasting pan with rack ready. Pour 1/2 cup water into the pan and place the rack over the pan. Brush the rack with oil. Place the onion rings on the rack. Carefully place your marinated chicken over the onions, breast side up.  
  • Place chicken on the center shelf and bake for 1 hour.
  • Remove the chicken from the oven. Carefully turn it upside down and bake for half an hour. 
  • Remove from oven, turn belly side again up and bake for 15 minutes.
  • Check to see if the temperature on your meat thermometer reads 165 degrees when poked near the thigh bone. If not, continue to bake until it does.
  • Turn on broil. Broil for 2-3 minutes until brown and crisp.
  • Once done, let the chicken rest for 30 minutes.
  • Place on a serving tray and garnish with some of the cooked onions, cut lemon, and a sprinkling of chopped cilantro. 

Notes

Chicken with the skin tends to be more moist and juicy. The half cup of water in the roasting pan also keeps the chicken on the rack from drying out.   
If you prefer chicken with the skin off, be sure to baste it every 20 minutes or so with some of the leftover marinade. If it is thick,thin it out with some chicken broth.
If you do not have a pan with a rack, you can also bake the chicken directly in the pan. Bake covered for 1 hour, basting with juices halfway through. Then uncover and cook for half hour. Check the temperature with a meat thermometer. If not brown enough, broil for 2-3 minutes until brown.
Course: Main Course
Cuisine: Indian
Keyword: chicken
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