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In Main Dishes

Amritsari Chole (Spicy Chickpeas Curry)

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!

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Amritsari Chole (Spicy Chickpeas Curry)

Prep Time 8

Cook Time 45

Total Time 8 45

Servings 6

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.

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: chickpea, chole, curry

Golden Temple Photo by Laurentiu Morariu on Unsplash

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In Bread

Besan Cheela

By The Indian Foodie

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

Cook Time 16

Total Time 36

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

By The Indian Foodie

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

Cook Time 1 30

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)

By The Indian Foodie

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

Cook Time 15

Total Time 30

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)

By The Indian Foodie

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

Cook Time 1 15

Total Time 2

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

By The Indian Foodie

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

Cook Time 4

Resting Time 1

Total Time 1 14

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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