Quick & Easy Pilaf

This is a one-pot version of making vegetable Pilaf in a jiffy. It makes a healthy and satisfying meal, with an enticing fragrance of spices and Basmati rice. I have added cauliflower and potatoes, but you may use a combination of vegetables of your choice.  This goes well with a yoghurt-based salad on the side.

Serves 4 to 6

Ingredients

½ cup/40g coarsely chopped coriander leaves
2 fresh green chilli peppers, or more to taste
2 medium garlic cloves, peeled
1 medium tomato, coarsely chopped
1-inch/2.5-cm ginger, peeled and coarsely chopped
2 tablespoons Ghee or vegetable oil
3 cloves
2 green cardamoms
½-inch cinnamon stick
2 medium onions, thinly sliced
250g cauliflower head, cut into florets
1 medium potato, cut into ½-inch cubes
½ teaspoon turmeric powder
1¼ teaspoons salt, or to taste
1½ cups/300g Basmati rice, , washed and soaked in water for 30 minutes
6-8 saffron strands
Toasted cashew nuts to garnish (optional)

Method

1. Make a smooth paste of the coriander leaves, green chillies,  garlic, ginger and tomato using an electric blender, adding little water if necessary.
2. Heat the Ghee or oil in a medium pan over medium-low heat. Add the cloves, cardamoms and cinnamon stick and stir for a minute or so, before adding the onions. Cook the onions until golden, stirring frequently.
3. Add the paste and mix. Stir frequently and cook for 3-4 minutes, until fragrant.
4. Add the potatoes, cauliflower, turmeric powder and salt. Mix.
5. Cover, reduce the heat to low and cook until 3/4^th done. Stir occasionally to prevent burning.
6. Add 2.5 cups water and bring to a boil. Add saffron strands and drained rice and return to the boil.
7.  Cover the pan, reduce the heat to low and cook until the rice is tender and the water evaporates, 12 to 15 minutes. Turn off the heat. Leave the pan on the warm stove for 5 minutes.
8. Fluff the rice with a fork. Leave for 30 minutes on the warm stove for the flavours to blend.
9. Garnish with toasted cashews, if using.
10. Serve warm.

Garlic & Pepper Rice

This dish not only looks appetising, but it tastes great and can be cooked in a jiffy. It is best eaten hot with a sweet-and-spicy side dish.

Serves 4

Ingredients

1 tablespoon Ghee / vegetable oil

8 to 10 medium garlic cloves, peeled and finely chopped

1 teaspoon black pepper powder

A pinch of turmeric

½ teaspoon salt, or to taste

1 cup / 200g Basmati Rice, rinsed and soaked in water for 30 minutes

 

Method

1. Heat the Ghee/oil in a medium pan over medium-low heat.
2. Add the garlic and stir gently until golden.
3. Add the pepper powder and stir for a few seconds, before adding 2 cups boiling water.
4. Add turmeric powder and salt. Bring the water to a boil.
5. Drain and add the rice. Once the water begins to boil, cover the pan, reduce the heat to the lowest setting and cook until the water evaporates and rice is done, about 12 minutes.
6. Turn off the heat. Let the pan rest on the hot stove, covered, for 10 minutes.
7. Remove the lid, fluff the rice with a fork and serve hot.

Pearl Barley Khichri

This recipe is a variation of Khichri, an Indian rice-and-lentil dish. Here barley is used instead of rice and it imparts a lovely chewy texture. An assortment of vegetables adds colour and extra flavour and makes this a substantial one-dish meal.

SERVES 4
Ingredients
¾ cup/170g pearl barley
¾ cup/180g mung dal
2 tablespoons vegetable oil
4 garlic cloves, peeled and finely chopped
1 teaspoon peeled and finely chopped fresh ginger
1 teaspoon cumin seeds
3-5 dried red chilli peppers, halved
½ teaspoon turmeric powder
1 medium tomato, finely chopped
10 -12 French beans, stringed and cut into bite-size pieces
1 medium carrot, peeled and cut into ½-inch/1-cm cubes
2 medium potatoes, peeled and cut into ½-inch/1-cm cubes
Salt to taste
Finely chopped coriander leaves to garnish

Method
1. Wash the barley and mung dal and soak in water for 1 hour. Drain and discard the soaking liquid.

2. Heat the oil in a medium pan over medium heat. Add the garlic and ginger and stir until fragrant.

3. Add the cumin seeds and red chilli peppers and stir until they turn a shade darker in colour.

4. Add the turmeric and tomato and mix.

5. When the tomato is tender, add the barley and mung dal with 4½ cups/1L125ml water. Bring to a boil. Cover and simmer until the barley and mung dal are half done, about 15 minutes.

6. Add the beans, carrot, potatoes and the salt. Cook for a further 15 minutes or until the vegetables, barley and lentils are cooked, stirring occasionally.

7. Remove the khichri from the heat. Let it be a little runny as it will thicken further on cooling.

8. Serve hot garnished with coriander leaves.

Baked Rice with Vegetables & Mozzarella

This appetising dish appeals to adults as well as children. If you have trouble getting your kids to eat their vegetables, this is one of the surest ways!

SERVES 4
1 cup/220g parboiled rice, washed
2 tablespoons vegetable oil, plus extra to grease the baking dish
2 medium onions, finely chopped
4 garlic cloves, peeled and finely chopped
3 fresh green chilli peppers, finely chopped
¾ teaspoon cumin seeds
½ teaspoon ground turmeric
1 medium tomato, finely chopped
1 medium carrot, peeled and cut into bite-size pieces
8-10 French beans, trimmed and cut into bite-size pieces
1 medium bell pepper, cut into bite-size pieces
2 tablespoons frozen green peas, thawed
Salt to taste
250g grated mozzarella cheese

Method
1. Cook the rice in a large pot of salted boiling water for 10-12 minutes, until just tender. Drain and leave to cool.

2. Heat the oil in a medium pan over medium-low heat. Add the onions and cook until soft and translucent.

3. Add the garlic, green chillies and cumin seeds and stir until fragrant. Add the turmeric and mix.

4. Add the tomato, carrot and beans. Add 2 tablespoons water, cover the pan and cook until almost done. Add the bell pepper, peas and salt to taste. Mix well and remove from the heat.

5. Combine the rice with the vegetables. Taste and add extra salt if required.

6. Preheat the oven to 190 degrees C. Grease a deep ovenproof baking dish with oil.

7. Spoon half the rice and vegetables into the baking dish. Cover with half the mozzarella cheese. Top with the remaining rice and vegetables and the remaining cheese.

8. Bake for 20 minutes or so, until the cheese is bubbling and golden brown.

9. Serve hot.

Mint leaves Pilaf

This is a delicious one-pot dish that can be cooked within 30 minutes. Serve this with a yoghurt-based salad on the side.

SERVES 5
1½ cups/300g Basmati rice
1 cup/30g fresh mint leaves
½ cup/40g coarsely chopped coriander leaves
2 fresh green chilli peppers
2 tablespoons fresh grated coconut
3 medium garlic cloves, peeled
1-inch/2.5-cm ginger, peeled and coarsely chopped
2 tablespoons vegetable oil
2 medium onions, thinly sliced
1 teaspoon cumin seeds
1 medium carrot, cut into ½-inch/1-cm cubes
½ cup frozen green peas
½ teaspoon garam masala
½ teaspoon turmeric powder
1¼ teaspoons salt, or to taste
Toasted cashew nuts to garnish (optional)

Method
1. Wash the rice and soak in water for 30 minutes. Drain and discard the soaking liquid.

2. Make a smooth paste of the mint leaves, coriander leaves, green chillies, coconut, garlic and ginger using an electric blender.

3. Heat the oil in a medium pan over medium-low heat. Add the onions and cook until golden, stirring frequently.

4. Add the cumin seeds and stir gently until fragrant. Add the paste from the blender and mix. Let simmer for 3-4 minutes, until fragrant.

5. Add the carrot, peas, garam masala, turmeric powder and salt. Mix well.

5. Add 2½ cups/625ml water and bring to a boil. Add the drained rice and return to the boil.

6. Cover the pan, reduce the heat to low and cook until the rice is tender and the water evaporates, 12 to 15 minutes. Turn off the heat. Leave the pan on the warm stove for 5 minutes.

7. Fluff the rice with a fork and serve hot.

Tofu Burger

This colourful and healthy version of burger is tasty and quite filling. Try this with fresh homemade burger buns for the best result.

Serves 4

Ingredients
1 tablespoon lime juice
1 tablespoon vegetable oil, plus extra to cook
1 teaspoon honey (optional)
½ teaspoon turmeric powder
½ teaspoon salt, or to taste
½ teaspoon ground peppercorns, or to taste
½ teaspoon garam masala powder, or to taste
150g X 2 blocks firm tofu, rinsed, patted dry and halved crosswise
1 medium red bell pepper, cut into ½-inch/1-cm thick roundels and seeded
1 medium tomato, cut into ½-inch/1-cm thick roundels
1 small head of lettuce, rinsed and patted dry
4 Burger Buns, sliced crosswise
Tomato ketchup as needed

Method
1. Combine the lime juice, oil, honey (if using), turmeric powder, salt, ground peppercorns and garam masala powder in a bowl. Brush the tofu blocks evenly on all sides with this mixture and leave for 15 minutes.

2. Set a griddle over medium heat. Smear it lightly with the oil. Place the marinated tofu blocks in a single layer on the heated griddle. Reduce the heat to low and cook until the underside is golden. Turn the tofu and cook until the other side is golden. Remove to a plate.

3. Place the bell pepper slices on the heated griddle in a single layer and cook until they just soften, turning once. Remove to a plate.

4. Finally, lightly toast both halves of the burger buns if desired.

5. Assemble the burger in the following stacking order from bottom up:

a. Bottom bun
b. Lettuce leaves
c. Red bell pepper
d. Tofu
e. Tomato ketchup if using
f. Tomato
g. Top Bun

6. Serve immediately.

Burger Buns

These soft and buttery breads are as easy to make as they are delicious. Serve split and filled with burgers, your favourite vegetables or spreads.

Makes 10 buns

Ingredients
2 tablespoons honey
1 tablespoon dry baker’s yeast
3 tablespoons butter, softened
½ cup/125ml milk
1 medium egg
1 teaspoon salt
1¼ cups/200g whole wheat flour (or chapathi flour)
2¼ cups/340g plain flour, plus extra for dusting

For glazing:
1 beaten egg
1 tablespoon milk

For sprinkling:
Sesame seeds

Method
1. Mix ½ cup/125ml warm water, yeast and honey in a large bowl. Let stand for 5 minutes, until it becomes frothy.

2. Stir in the butter, milk, egg and salt.

3. Add the wheat flour and mix with a spatula. Gradually add the plain flour and mix until you get a sticky lump of dough.

4. Transfer the dough to floured work surface. Knead the dough with your hands for 8-10 minutes, until the dough is pliable and slightly sticky.

5. Place the dough in an oiled bowl, cover and leave for 2 hours or until doubled in size.

6. Punch the dough and knead briefly for 1-2 minutes. Divide the dough into 10 equal pieces.

7. Shape each piece into a ball and arrange on lined baking trays. Cover loosely with oiled cling film and leave for 45 minutes or until doubled in size.

8. Preheat oven to 180 degrees C. Combine the beaten egg and milk in a bowl. Uncover and brush the buns with the egg-milk mixture and sprinkle with sesame seeds. Bake for 20-25 minutes or until golden. Cool on a wire rack.

Egg Fried Rice

This is a one-pot dish combining rice, eggs and a variety of vegetables. As it is quite substantial, it can be served as a meal on its own. This is also a great way to use up leftover rice.

Serves 5-7

Ingredients
4 medium eggs
1½ teaspoons salt, or to taste
½ teaspoon ground black peppercorns
6 tablespoons vegetable oil
2 medium onions, finely chopped
1 teaspoon cumin seeds
5-7 garlic cloves, peeled and finely chopped
2 tablespoons finely grated fresh peeled ginger
3 fresh green chilli peppers, finely chopped
1 cup finely sliced cabbage
1 medium carrot, cut into sticks
1 medium capsicum, thinly sliced
1½ cups white rice, washed, cooked and cooled to room temperature
3 tablespoons light soy sauce
1 tablespoon vinegar
3 tablespoons finely chopped spring onions
Tomato ketchup for garnish (optional)
Method
1. Crack the eggs into a bowl. Add ½ teaspoon salt and ground peppercorns. Beat the eggs until the yolks and whites are completely mixed.

2. Place 3 tablespoons oil in a large kadai (or pan) over medium heat. Pour the beaten eggs and stir gently until you have small chunks of cooked eggs. Remove to a plate.

3. Add the remaining oil to the kadai. Add the onions and stir gently until tender and translucent. Add the cumin seeds, garlic, ginger and green chillies. Stir gently until fragrant.

4. Increase the heat to medium-high. Add the vegetables and stir until crisp-tender. Add the remaining salt and mix.

5. Add the rice, cooked eggs, soy sauce, vinegar and spring onions. Mix well. Cook until heated through, stirring gently.

6. Remove from the heat. Serve immediately, garnished with tomato ketchup if using.

Vermicelli Pulao

Vermicelli is cooked with vegetables and spices to make this colourful and beautifully aromatic dish. You may enjoy this on its own, but it tastes simply great with spicy curries.

Serves 4-5

Ingredients

3 tablespoons Ghee

2 cups/160g unroasted vermicelli

2 tablespoons cashew nuts, halved

1-inch/2.5-cm long cinnamon

2 cloves

1 star anise

1 bay leaf

1 teaspoon cumin seeds

2 medium onions, finely chopped

10 garlic cloves, peeled and finely chopped

1 teaspoon peeled and finely grated fresh ginger

1 medium tomato, finely chopped

1½ cups chopped mixed vegetables (like carrots, baby corns, green peas, capsicum)

4-5 fresh red chilli peppers, chopped into roundels

Salt to taste

¾ teaspoon turmeric powder

1 teaspoon lime juice

Coriander leaves to garnish

Method:

1. Place 1 tablespoon Ghee and vermicelli in a pan and set over low heat. Stir gently until the vermicelli turns golden. Remove to a plate.
2. Add the remaining Ghee to the same pan. Add the cashew nuts and roast until golden.
3. Add the cinnamon, cloves, star anise, bay leaf and cumin seeds. Stir gently until fragrant.
4. Add the onions, increase the heat to medium-low, and stir until tender and translucent. Add the garlic and ginger and stir until fragrant.
5. Add the tomato and cook until mushy, stirring frequently.
6. Add the vegetables, cover and cook until just tender. Add the chillies, salt and turmeric. Mix well.
7. Add 3¼ cups/815ml water and bring to a boil. Add the roasted vermicelli. Stir gently to mix. Cover the pan. Reduce the heat to low and cook until the water is absorbed, 3-5 minutes, stirring once or twice in between.
8. Add the lime juice and mix. Taste and adjust the seasoning if necessary. Turn off the heat.
9. Leave it covered on the warm stove for 5 minutes. Serve garnished with coriander leaves.

Punjabi Bhatura

These leavened puffed breads are the perfect companion for Chole (see Amritsari Chole). Chole-Bhatura is loved by children and adults alike and is commonly served in Indian restaurants around the world. The size of a bhatura served in restaurants can be quite large, about 8-inch/20-cm or more in diameter, but at home people tend to make smaller versions depending on the size of their frying pans. Serve them piping hot.

Makes 8

Ingredients
1½ cups/190g maida (plain flour), plus extra for dusting
3 tablespoons fine semolina
½ teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
¾ cup/190ml plain yoghurt
1 tablespoon vegetable oil, plus extra for deep-frying

Method
1. Combine the maida, semolina, salt, sugar and baking powder in a bowl.

2. Add the yoghurt and combine to make a medium-soft lump of dough, adding some water if necessary.

3. Add 1 tablespoon oil and knead for 10 minutes or until the dough is smooth and pliable.

4. Cover and leave for 3 hours at room temperature.

5. Knead the rested dough briefly and divide into 8 equal parts. Shape each piece of dough into a ball.

6. Heat the oil in a kadai for deep-frying.

7. Slightly flatten a dough ball and roll out into a disc of 5 to 6-inch/12.5 to 15-cm diameter, using a rolling pin and board, dusting with loose flour as needed.

8. Deep-fry the rolled-out disc until golden brown, initially pushing it into the hot oil with quick strokes to help it puff up like a balloon and then turning. Drain and remove from the oil with a slotted spoon and serve immediately.

9. Repeat the process with the remaining dough balls.