Garbanzo beans ( Chole ) and Naan OR brown rice

1. What you need :
2. 
   
3. 1 Red onion chopped fine 
4. 1 cup boiled Chickpeas aka Garbanzo beans (Chana) 
5. I used the canned one drain the water and rinse thoroughly 
6. 1 medium Tomato chopped
7. 1 tablespoon Ginger garlic paste
8. 1 tsp Cumin seeds
9. 1 tsp Turmeric powder
10. 2 tsp Red chilli powder
11. 1 tsp Chole garam masala 
12. Salt to taste 
13. Water as needed 
14. Juice of one lemon for garnish 
15. Cilantro leaves chopped
16. EVOO - 2 tablespoonfull

1. Heat oil in medium deep sized pan add the cumin seeds then add diced onion and cook until translucent.
2. Once the onion begins to sauté , add the ginger garlic paste and fry for a few seconds.
3. Once the above mixture is sautéed well add the potatoes.
4. Add the remaining spices (red chili, chole garam masala , and salt). Cook the spices until aromatic and then add the water.
5. Stir in the tomato and cook until the water and tomato juices begin to dry.
6. Add the chickpeas and stir to incorporate the spices to the chickpeas. 
7. Simmer for 5 to 8 minutes on medium heat.
8. Once the beans have cooked squeeze the lemon juice and give everything one big stir.
9. Garnish with Cilantro leaves serve with  Naan or Brown rice and Njoy !!

Sabudana khichidi

On wet and rainy mornings like this in the pacific north west my Indian palate craves for something more spicier and nuttier so I decided to go with the Maharashtrian crowd favorite Sabudana Khichidi sabudana is yucca small tiny white balls that are soaked overnight or at least 4 hours before so they swell up in water . They is a yummy breakfast delight & is a must try for all U adventurous folks :)

What U need :
Sabudana - 2 cups washed and soaked for at least more that 4 hours
Ground nuts - 1/2 cup roasted and crushed in a blender not too fine
Potato- 1/2 cup chopped fine
Onion - 1/2 cup chopped fine
Ginger- 1/3rd inch chopped
Green chillies- as per ur spice level
Cilantro - 1/2 cup  finely chopped
EVOO - 1 tbsp
Jerra - 1tsp
Salt - as needed
Lemons - 1 or more for flavor
Dried coconut shredded - 1 tbsp

• Heat up a pan add oil EVOO add Jeera once it splutters add onion , ginger and chillies sauce till translucent .
• Add the chopped potatoes and cook till well done after this add the soaked sabudana , along with salt , ground nuts , little paprika for color !!
• Cook this on medium heat for a good 5-7 mins the sabudana will turn from white to opaque color a good indication that its cooked . Make sure to constantly mixing this so it doesn't get burnt on the bottom of the pan 
• Then add the coconut , cilantro and lemon juice as garnish . Salt as needed 
• Serve with a slice of lemon and hot cup of chai !! NJoy 

My auntie's biryani

Biryani the one universal dish that is a unique combination of succulent marinated meat cooked along with long grain rice, there are tons of different versions of biryani's out there all following the basic guidelines of meat and rice . This dish basically originated in the middle east and now is a staple of Indian cuisines too. Biryani is such a complete meal the only thing needed with s scrumptious biryani is yogurt cucumber raita and some pickle and you are on your way to food heaven !!

This recipe was passed on to me from my dear cousin while  we were chatting one day, she mentioned that her mom was visiting her and they were making Biryani :)  that bought back so may good memories of visiting her family as a a kid and her mom would make this delicious recipe that we always looked forward too and to this date I remember her mom's Biryani was different and so good. So without any more delay took down the recipe and  here is it.

What u need:

Basmati rice - 4 cups

Salt as needed

Black Pepper  - 1 tbsp

Chicken - 2 whole (I used Cornish hen cut up and cleaned)

Ginger garlic paste - 1/4 th cup

Coriander leaves - 1bunch finely chopped 

Mint leaves - 1/3 cup

Onion - 2 big red onion chopped ( half for fried onions & the other half for the mixture)

Bay leaves - 4

Turmeric pwd- 1 tsp

Chilli pwd- 1 tbsp

Cardamom - 5

Clove- 4

Star anise - 2

Cinnamon stick - 2 pieces

Cashew nuts fried & Fried raisins - 5-8 for garnish
Carrots - sliced thin for garnish

Ghee - 1tbsp 

Coriander powder - 1 tsp

Water  - as needed for the stock

Lemon - 1 whole 

Garam masala : powder all these ingredients together

Cardamom - 5

Clove- 5

Star anise - 2

Cinnamon stick - 2 pieces
Black pepper - 1 teaspoon
Mace-  2
Nutmeg- 1/6

• Wash and marinate the chicken for at least an hour with salt, pepper, ginger garlic  paste & a little bit of garam masala . Overnight works too that helps to get a consistent flavor .
• Cook this in a cooker with enough water usually close to double the amount of rice to have a stock that can be used to cook the rice and just one whistle is good . 
• Grind together few pods of garlic, a big piece of ginger, 4 green chilies, mint leaves and  half of the coriander leaves. 
• Chop 2 large onions and  sauté with 1tsp turmeric, 1 tbsp chili powder, 1 tsp coriander powder then add a tsp of the ground mixture and fry. Keep the rest of the ground mixture for the rice 
• Add the half cooked chicken into onions  and fry well in an  pan . 
• Then in an other pan add 2 tablespoon of ghee, a few cloves, cinnamon pieces, bay leaves, star anise, add washed, dried rice then fry. 
• Add the remaining ground mixture to the rice and fry some more then add the chicken stock ,  and lemon juice , let this cook till rice is half done . 
• Add the fried chicken then let cook for 5-8 mins more.
• Then sprinkle a lil bit of garam masala to the rice, 
• Garnish with crispy fried onions, cashews and fried raisins , juliene carrots  . 
• Serve with yogurt raita and Njoy !

Eggs and toast

Today feels like one of those days when you want to take it easy ... easy with some eggs and warm toast although it is still just Tuesday so what !! 
I had some rustic bread and eggs in the fridge what better than getting them together for a holistic get together :)
What U need :

Rustic bread - 2 slices or more :)
Butter - 1 tablespoon i used the avocado butter
Eggs - 2 
Parsley- 1 teaspoon dried or freshly chopped
Black pepper - freshly ground
Salt as needed
Olive oil - 1 tablespoon 

Heat a pan on medium heat add the EVOO , meanwhile beat up the  eggs with some salt u can add some milk to make them more soft optional.
Also to make soft eggs it is very important to add the eggs to medium hot pan not super hot it should not sizzle then gently mix the eggs till they gets firmer not hard .
Put off the heat and add the chopped parsley and crushed pepper .
Serve these yummy soft scrambled eggs with butter toasted bread Njoy !!