Amla has never been one of my favorite foods. I would never willingly reach out for an amla. I used to like the smaller variety of gooseberries, but never the big variety. My mom was a huge proponent of it, always encouraging me to eat it, telling me how it is beneficial for health and that it has 20 times the Vitamin C of an orange etc. Somehow, the fact that mom wanted me to eat it, made it even more loathsome. I think its a trait common among kids. I know coss I am seeing it in my son now. What goes around, comes around eh! Anyway, times have changed now, and now I find myself wanting to try amla, but unfortunately here in the US, I am yet to find fresh amla in the grocery stores. I am thankful that I can find frozen amla here, and thinking of my mom, I picked up a packet. I decided to make amla rice, the way my mom used to sneak this in to my diet when I was younger. It is a very quick and easy recipe to put together, but very flavorful. Ingredients: 2 cups basmati rice 1 package of frozen whole amla, thawed 3 tbsp gingelly oil(nallennai) 1 tsp mustard seeds 1 tsp urad dal 2 tsp channa dal 2 tbsp peanuts 1 tsp chopped ginger 6 green chillies, slit 1 sprig curry leaves 1/2 tsp turmeric powder pinch asafoetida salt to taste Method: Cook the rice with the ratio of 1 1/2 cups water to 1 cup of rice. When the rice is done, fluff the grains with a fork. Add in one tbsp of gingelly oil and spread on a plate to cool. While the rice cools, rinse the amla with cold water and pat dry. Read More..
If you have been following OhTastenSee, you know of my love for 16 bean soup mix. I love how its a perfect mixture of nutrition and so rich in protein, and I reach for my trusty stash of 16 bean soup mix, in so many ways except for the soup for which it is named after. One such instance is this 16 bean pulav which I have made several times using the pressure cooker. It is my quick go to meal for a weekday dinner, the plus being that you don’t dirty a whole bunch of dishes and the only side you will need is a dollop of yogurt or a cooling raitha. Ingredients: 1 1/2 cups 16 bean soup mix, soaked overnight 3 cups basmati rice 2-3 tbsp oil 2 each of cinnamon, cloves, cardamom and bay leaves 2 medium onions, chopped 3 tomatoes chopped 6 green chillies, slit 2 tbsp chopped ginger 2 tbsp chopped garlic 1/2 tsp turmeric powder 1 tsp cumin powder 1 tsp garam masala or pulav masala 1 tbsp chopped mint 1 tbsp cilantro, chopped 1 tbsp kasoori methi salt to taste Method: Soak the basmati rice in water while prepping other ingredients, around 20 minutes. Heat oil in the pressure cooker over medium heat and add in the cinnamon, cloves, cardamom and bay leaves. Let it infuse the oil and add in the chopped onions. Crush the chopped ginger and garlic in a mortar with a pinch of salt to make a coarse paste. Saute the onions until soft and translucent, add in the crushed ginger garlic paste. Let cook until the raw smell goes away. Add in the chopped tomatoes, turmeric and salt. Let cook until the tomatoes are soft and pulpy. Add in the soaked beans, cumin powder, garam masala or Read More..
The cuisine of Chettinad is always known for the bold use of spices and the right combination of spices. Non Vegetaraian specialties like chicken chettinad and chettinad mutton briyani are well known. But, to give the vegetarian the taste of these delicacies without meat, I made this Chettinad Mushroom Briyani. Here, the mushrooms are marinated in a spices and yogurt and then cooked along with rice. The mushrooms are like sponges and absorb all the flavors of the spicy marinade. This marinade also ends up flavoring and cooking the rice. This is a yummy one pot meal and a very flavorful too. Ingredients: 4 cups basmati 1 8 oz carton of mushrooms, sliced(I used cremini/baby portobello mushrooms) 3 tbsp ginger garlic paste 2 tsp coriander powder 2 tsp fennel powder 1/2 tsp chilli powder 1/2 tsp garam masala 1/2 tsp turmeric powder 1/2 tsp briyani masala 1/2 tsp cumin powder 1/3 cup of yogurt 3 tbsp canola oil 4 each: cloves, cardamoms, cinnamon sticks 1 star anise 2 onions, sliced 4 green chillies, slit 2 tomatoes chopped 1 bell pepper, sliced(optional) cilantro, chopped – 1/4 cup Salt to taste Method: Marinate the sliced mushrooms in a mixture of yogurt, ginger garlic paste, coriander powder, fennel powder, chilli powder, garam masala, briyani masala, turmeric powder and cumin powder. (See notes, if you don’t have fennel powder on hand). Let the mushrooms sit in the marinade for at least an hour, if not overnight. When ready to make the briyani, place the basmati rice in a bowl with enough water to cover, set aside. (Soak for no more than 20 minutes.) In a heavy bottomed pan, heat the oil over medium heat. Add the cloves, cardamom, cinnamon sticks and star anise. Let it infuse the oil and fry up a bit. Add Read More..