Biryani is a layered and steamed rice dish and it can include any type of meat, lentil, fish or vegetable. The cooking style and recipe of biryani differ from place to place and every biryani recipe is unique in itself. Sindhi Biryani is one of the types of biryani that is very popular in India and Pakistan and one of my favorites. It is quite spicy and zesty than other varieties of biryanis. The most prominent difference is the use of sour yogurt, dried plums, and the addition of potatoes. Tomatoes are never cooked in the gravy, rather round slices are used in between the layers of rice and meat. The aroma in this version comes from the generous use of cilantro and mint, not from rose or kewra water which is common in most Mughlai biryanis. If you have tried other biryanis you will surely find this one a little different.
All Grain but Gluten
Pressure Cooker Risotto with Roasted Squash & Fenugreek (Vegan)
This quick version of risotto in a pressure cooker is a boon for a week or weekend dinner, especially when you have surprise guests. Traditional risotto is a labor of love (much like making biryani from scratch) and I actually find standing by the stove and stirring quite enjoyable and relaxing but sometimes you just have to cut corners.
Red Rice Dosa
Dosa is one of my favorite foods to make and eat. It is a south Indian fermented crepe, usually made gluten-free using a combination of white rice and lentils. Red rice dosa is a variation of the traditional white rice dosa. This is healthy and very tasty, slightly thicker than the standard white rice dosa. It might be seen as a breakfast item but you can, of course, serve dosa for lunch or dinner with any chutney, lentil soup or any vegetable or meat curry.
Coconut Pandan Black Sticky Rice with Mangoes
My daughter came over yesterday and said, “Mom you haven’t made anything with mangoes this season”.
“We’ll change that tomorrow”, I said.
There’s no end to the goodness in my kitchen when I bring home mangoes. I am seriously addicted. I eat one mango everyday (that’s what makes me gain weight in summer). I love manila mangoes very much. Even their smell is superb! The flesh is super sweet and has almost zero fiber. To me this readily available fruit is as close as I can get to mango heaven. I knew exactly how I was going to use these in a recipe. We went to a Thai restaurant for my daughter’s birthday and since then the black sticky rice pudding was on my mind. Often served with mango, this is a totally exotic dessert that is so easy to make. I love the creaminess of the pudding, and the color contrast between the black sticky rice with the white coconut cream and golden yellow of the mango.
Simple Millet Crepes
Food evokes memories and many a times they give birth to recipes that have resemblance to their origins but modified to dietary restrictions. I got the inspiration for these crepes from my mother’s “sour dough cheelas”. I can hardly contain my excitement to share that this recipe is not only gluten-free, but also dairy-free, egg free, soy free, and nut-free. Just like its name suggests, these crepes are super easy and can be prepared ahead of time. Serve either as an accompaniment to a main dish or for breakfast with chutney or treat them like soft tacos and fill with whatever you like.
Black Chickpea (Kala Chana) Pulao with Candied Carrot Strips
This pulao combines a tasteful combination of black chickpeas and brown rice. Being low in fat, high in dietary fiber, black chickpea is an excellent source of protein. It can be a good choice to add them to your diet, especially if you are a vegan or a vegetarian. This pulao is my mother’s recipe. My only change to the original is the addition of candied carrots. It is beautifully flavored and deliciously fragrant. The stock is the key ingredient which gives the rice it’s black color and flavor.
Happy 2017 and Hearty Buckwheat Muffins
Hello friends, I hope 2017 started off well for everyone!
I am finally home after an exhausting but exhilarating holiday in India. I got sick right after getting back and after a week of struggling with terrible flu and jetlag, I am now slowly getting back to normal. Since it’s the first post of this year, I think it’s apt to begin with a healthier one. These buckwheat muffins are delicious and substantial enough to be satisfying day-starters or a snack with a cup of coffee or tea .
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