Barley Khichdi / Spicy Barley - Lentil Stew

(This was originally published on 3/13/2011.)

When trying out new grains and that too when I am not sure how well our palates are going to receive the new textures, I prefer to go back to my own cuisine to borrow ideas. The south Indian cuisine, the familiar zone seems so comforting and forgiving like a mother. When I have to deal with the unfamiliar grains for the first time, I prefer to combine the typical ingredients used in my (south Indian) kitchen and add spices for more layers of flavor. This barley dish is a proof of it.

Though barley is available in India, it was never used in my mother's or any relatives' kitchens. I used barley for the first time when I prepared this barley - raisin bread. The barley I have been left with has gone in to the preparation of typical Indian style dishes.

Barley has a chewy texture when cooked that I am not very fond of. I have therefore allowed the barley to cook until it reached a fall apart stage, where you don't feel its texture at all. As I mentioned above, this dish relies on South Indian style cooking and is somewhat a cross between Karnataka's Bisibelebhath and Tamilnadu's Kadamba Saadam. I simply called it a khichdi since I didn't want to wreck my brains in search of a perfect name for this dish. This was a wholesome, healthy and hearty meal that was liked by everyone at our home.

 Ingredients: (Yield - 4 servings)
1/2 cup barley
1/2 cup pigeon peas / toordal
1 cup chopped mixed veggies (I used carrots, green beans, potatoes, peas)
A pinch of ground turmeric 
Salt to taste
2 to 3 tbsp. thick tamarind juice (extracted by soaking about lemon sized tamarind in water) 
Ingredients for seasoning:

2 tsp. ghee / oil

1 tsp. mustard seeds

A sprig of curry leaves
Ingredients for spice powder:

2 tbsp. split chickpeas / bengal gram / chanadal

1 tbsp. skinned black gram / uraddal

1 tbsp. coriander seeds

1/4. tsp fenugreek seeds / methi seeds, 

6 - 8  or to taste, dried red chilies, 

2 tbsp. grated dry coconut 

3 - 4 black stone flower / dagad phool / rathi puvvu

Directions:
* Soak barley for at least an hour and this step is optional if you are using a pressure cooker. 
* Add barley, lentils, vegetables, turmeric powder and about 2 cups of water to a pressure cooker and cook until done. If you cook rice for 3 whistles, then let this go for 12 - 15 whistles.
* Meanwhile, add split chickpeas and skinned black gram to a small pan and dry toast them on medium flame. Continuously stir them , until they start to change the color. Transfer them onto a plate. Next add coriander seeds, fenugreek seeds, red chilis and stone flower to the same pan and dry toast them on low flame until coriander seeds start to change a shade darker. Add the coconut and turn off the stove. Transfer them on to the plate. Once cool, grind them finely. 

* When the cooker's valve pressure is gone, remove the container, and check the barley consistency. If you wish to cook it further, add the mixture to a pan. Add water as needed and cook further until the desired consistency is reached. Also if you prefer your veggies crunchier, you can cook them separately instead of adding them to the pressure cooker.
* Add salt, tamarind puree and the spice powder to the barley mixture. Taste and adjust the seasonings if needed. Simmer the mixture for a couple of minutes more.
* Heat the ghee / oil in a pan. Toast the mustard seeds and curry leaves and add to the barley mixture.

Check out the Blogging Marathon page to find what other marathoners are cooking.

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A - Z Idli recipes ~ W for Wheat Rava and Green Peas Idli

Semolina idli aka rava idli is a quick alternative to the standard idlis when one doesn't have the time to soak and grind the ingredients and wait for the ground batter to get fermented. The idli mix can be prepared in advance and stored, to cut the time during idli preparation. Replacing semolina in the idli recipe with cracked wheat makes the version healthier and I prepare cracked wheat idlis for the same reason on a regular basis. 

Adding vegetables to the mix makes it more nutritious and this time I have added green peas which lends color to the idlis. Peas, along with the yogurt used to soak the idli mix make these idlis a wholesome and healthy breakfast option. Carrots, pumpkin, spinach, bottle gourd, cucumber are some of the other vegetables that can be incorporated into idli mix to add extra nutrition.

Ingredients:

2 cups fine cracked wheat / wheat rava

1 tbsp. oil

1 tsp. split chickpeas / chana dal 

1 tsp. skinned black gram / urad dal

1 tsp. mustard seeds

1 tsp. cumin seeds

Salt to taste

1 cup yogurt 

Water as needed (I added more than 1 cup.)

3/4 tsp. Eno's fruit salt

Ghee / oil to grease the idli plates

Ingredients for the peas' paste:

1 cup green peas (I used frozen ones.)

1 inch piece of ginger

1 or 2 green chilis or to taste

2 handfuls of cilantro leaves

1/2 cup water

Directions:

1. Heat oil in  a pan and add split chickpeas, skinned black gram, mustard and cumin seeds. When the lentils start to turn reddish brown, add cracked wheat to the pan and toast on medium flame, for a couple of minutes and turn off the stove. Transfer the mixture to a bowl and let it come to room temperature. (This can be done in advance and the mixture can be stored in air tight container for weeks.)

2. Add green peas, ginger, cilantro and chilis to a blender. 

3. Grind them into a fine puree adding about 1/2 cup of water.

4 & 5. Add this green pea paste, yogurt and salt to the bowl and mix well. 

6. Next add about a cup of water or as much as needed and mix well. Cover and keep it aside for about 20 minutes.

* Stir the mixture after the resting period and add some more water if the mixture appears too thick. 

* Grease the idli moulds with oil / ghee. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat.

7. Add Eno's fruit salt to the batter just before making idlis and sprinkle a tbsp. of water over it and mix well. The mixture turns frothy at this point. 
8. Immediately, ladle the batter into the idli moulds.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers or a toothpick / knife inserted in the center should come out clean.) Check the water level in the steamer base and add extra if needed.

* Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney / sambhar.

* Refrigerate the left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them covered in a microwave, and enjoy hot, piping idlis when needed. 

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Green Peas Dhokla / Matar aur Besan Ka Dhokla

We are moving towards the western state of Gujarat for today's breakfast. After yesterday's fried affair, here is a healthier breakfast option from this breakfast platter I posted earlier. A steamed, protein rich and nutritious breakfast where green peas play the star role. It is a filling treat that can be served as a breakfast, snack or as any meal.

There is an unmistakable but not overpowering green pea flavor in this dhokla. My family could not guess they were made with peas though they thought it tasted different than the regular version. I also found these to be not very light / airy as the regular chickpea flour / besan version. They are lightly on the denser side though it is not an issue while eating them. It may be because of the addition of green pea puree. To make it more fluffier, I am guessing adding some semolina and increasing the quantity of chickpea flour or reducing the peas quantity by half might help.

Ingredients for dhokla batter:
1/2 tsp. citric acid crystals + 1 tbsp. water
1.5 cups green peas (I used frozen peas.)
1 green chili
1 inch piece ginger
1 cup sieved chickpea flour / besan
Salt to taste 
2 tbsp. sugar ( I used two 1 oz. packets of stevia+ monk fruit blend sweetener.)
1/2 cup water
1 and 1/2 tsp. Enos fruit salt
2 tbsp. water
Oil to grease the dhokla plate

Ingredients for seasoning:
2 tsp. oil
1 tsp. mustard seeds
1 - 2 green chillies, finely minced
2 pinches of asafoetida powder
1 tbsp. water

Ingredients for garnishing:
Chopped Cilantro 
Shredded coconut (Fresh/ Frozen coconut can be used. Just thaw the coconut if using frozen one.)

Directions:
1. Dissolve the citric acid crystals in the water. 

2. Puree peas, ginger and green chili together in a blender. 
3. Add the ground paste, chickpea flour, sugar, salt, citric acid water in a mixing bowl. Add 1/2 cup water and mix well without any lumps. (I added the ingredients to the blender and pulsed to combine.)

4. Heat water in a steamer or the base of a pressure cooker. 
5. Brush a 7 inch thali with oil. (Use any plate / container with at lease one inch depth.) 
6. Add fruit salt to the prepared batter just before steaming.

 7. Sprinkle about 2 tbsp. water over fruit salt.

8. Gently combine the mixture.

9. Pour the mixture into the greased plate. Shake the plate gently to even the level of the batter.

10. Place the batter in the steamer / pressure cooker and close the lid. (There is no need to put the whistle on if using the pressure cooker.)
11. Steam until a toothpick inserted at the center comes out clean. (It took me about 30 minutes on low flame though the original recipe mentions the steaming time as about 12 minutes.)

12. Remove the dhokla plate after about 10 minutes. Run a knife around the edges of the plate and reverse the dhokla plate onto a wider plate and unmould the dhokla. 

13. Heat oil in a small pan for seasoning. Add mustard seeds and when they start to sizzle and sputter add green chilies and asafoetida. Saute for about 10 seconds or so and add water. 

14. Turn off the stove and pour the seasoning over the dhokla.

15. Cut into squares and serve them warm with green chutney.

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Green Peas Kheer / Matar Ki Kheer

Kheer made with peas may sound unusual and even weird if one has never heard about it. However matar ki kheer aka green peas kheer is a traditional dish that is cooked in parts of north India. I had known about this kheer for years but I too had been skeptical since I wasn't sure whether I would favor green peas in a sweet dish. I put my apprehensions away this time as I had tried a kheer with field beans recently and really liked it. Besides, I had loads of frozen peas. 

The kheer is a perfect one if you are planning to floor your family or guests without slaving in front of the stove. I am really glad that I gave this kheer a try. It is so delicious that it has become one of my favorite kheers now. No one can beat you if you start playing a guessing game with this kheer. My kids could not guess at all what went in and my daughter, who avoids peas kept leaning towards pistachio because of the color and loved it. 

The kheer preparation involves the usual, simple steps. There is no need for any fancy ingredients to prepare this kheer. All you need are milk, sugar and fresh / frozen peas. Peas are ground to a paste and cooked in milk until it slightly thickens. Be sure to prepare a large quantity of this delicious kheer or else be ready to regret it.

Ingredients: (Yield - 2 servings)
1 cup fresh / frozen green peas (I used frozen ones.)
2 tsp. ghee
1.5 cups milk
Sugar to taste
2 pinches of  ground cardamom
Chopped nuts to garnish

Directions:
* Grind the peas finely / slightly coarsely using water if needed. 

* Heat ghee in a pan, preferably a non-stick one and add the ground peas puree. Saute it on low flame until the raw smell of the peas disappear, about 8 to 10 minutes.

* Add milk and cook it, stirring intermittently until it reduces to 3/4th the original quantity or a little thicker. Leave a ladle in the pan to avoid the milk from boiling over. (One can adjust the quantity of milk depending upon the preferred consistency of the kheer.)

* Add sugar and cardamom powder and cook until sugar melts and turn off the stove.

* The kheer can be served warm or chilled. Garnish with chopped nuts before serving.


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Batani Kobbari Koora / Peas - Coconut Curry

After the month long marathon of 'Indian Sweets and Snacks', today's post seems like an easy-peasy one, as my daughter used to say when she was young. Each post of the marathon ended up being quite lengthy even without planning to do so but I will keep it simple and quick for today. I am posting easy side dishes to go with rotis or rice for the next three days. The first one in the series is a  curry of fresh peas cooked in a coconut base.

I don't regularly make my side dishes with fresh green peas being the star ingredient and therefore was intrigued when I came across this recipe on a TV show and jotted it down. I eat peas but don't claim to be a fan. My mother probably is one in our family. She buys a large quantity of  fresh pea pods, and sits patiently separating the peas from the pods. She freezes them in a large box and uses them whenever needed. I on the other hand don't remember ever shelling a pea pod in my life. However to my defense, I have done my share of shelling avarekayi / hyacinth beans which really happens to be a chore. I buy frozen peas for the ease and the year long availability and randomly throw them in mixed vegetable dishes or breakfast dishes. 

The recipe however has been lying in my drafts folder for the past four years since I wasn't sure how it would turn out. I tried it today as it seemed a right one for this week's 'Easy side dishes' theme. It is a simple and easy preparation and uses Indian kitchen staples like onion, tomato and coconut and that too in small quantities. This is a recipe to try when one runs out of vegetables, given that one still has on hands these basic ingredients. The only changes I made to the recipe was using garam masala in place of cumin and coriander powders, adding a little milk at the end and changing the sequence of cooking steps. To be honest, this is one of those dishes I had zero expectations while noting it down and even while preparing it. However it ended up being a delicious side dish to eat with rotis, with sweet undertones of coconut and peas. I was planning to pass the recipe to my sister by the time I finished eating it. 😀

Below are some of the recipe links I posted with fresh green peas.
Green Pea Rice
Green Pas Fritters / Batani Vada
Matarchi Usal
Matar ka Paratha
Peas Pulao

Ingredients: Yield 3 - 4 servings
1 onion, finely chopped
1 tsp. ginger paste / minced ginger
1 tsp. green chili paste
1 tomato, finely chopped
2 pinches of turmeric powder
1/2 cup fresh coconut
Salt to taste
1 cup fresh / frozen peas
1 tsp. cumin powder
1 tsp. coriander powder
Cilantro to garnish

Directions:
* Heat oil and add chopped onion, ginger and green chili paste. Fry until onion turns pinkish / lightly browns depending upon whether red or white onions are used.
* Then add tomato and turmeric, cook until mushy. 
* Meanwhile, grind the coconut to a thick paste adding water as needed. Add the coconut paste, frozen / fresh peas, cumin powder, coriander powder, salt and a little water if needed. Let the mixture cook for about 5 minutes or as needed. Taste in between and see if the seasonings need any adjustment. I added a few tbsp. of fat free milk at the end.
* Garnish with cilantro.


This post is an entry for Blogging Marathon #105 under 'Everyday Easy Side Dishes' theme. Check what other marathoners are cooking, clicking at the link.

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A - Z Rice Dishes ~ T for Tawa Pulao

Tawa pulao is a quick rice and vegetable stir fry that is popular on the streets of Mumbai. The tawa in the title is a reference to the wide, flat griddle on which this pulao is made though it is not necessary to use one while preparing this rice at home as it is not a convenient option. The vegetables and spices are cooked on a hot sizzling griddle after tempering, with the addition of water/spicy broth as needed and then the cooked rice is mixed at the end, making it a quick stir fry dish. I however cooked vegetables as I prefer. This is a dish where you can use an assortment of vegetables of your choice or availability. I have used tomatoes, capsicum, carrot and peas here though potato and cauliflower would also make a good addition.

Ingredients:
2 cups cooked Basmati rice
1 to 2 tbsp. oil
1 tsp. cumin seeds
1 big onion, finely chopped
1/2 tsp. ginger paste
1/2 tsp. garlic paste (I omitted it.)
2 small tomatoes, finely chopped
1 big carrot, peeled and finely cubed
4 to 6 tbsp. fresh or frozen green peas
1 small green capsicum, finely chopped
1/8 tsp. turmeric powder
3/4 tsp. red chili powder
1.5 tsp. pav bhaji masala
Salt to taste
Minced cilantro to garnish
1 tbsp. lime / lemon juice
 
Method:
* Heat oil in a pan and add cumin seeds. When they start to brown, add onion and saute until they start to brown. Next add ginger and garlic paste and saute for few seconds. 
* Then add tomato, capsicum, carrot and peas, chili powder, pav bhaji masala,turmeric and salt. Cook until the vegetables are cooked to desired consistency. Add a little water if needed while cooking the veggies.
* Add the cooked rice, minced coriander leaves and lemon juice to the pan and gently mix. Cook for a minute or two and serve hot.

Recipes so far in A - Z Rice Dishes,  
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
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A - Z Rice Dishes ~ P for Peas Pulao

I went back and forth between rice dishes that started with words like 'Paneer', 'Potato', 'Peanut' and 'Parsi' until a week ago, not able to decide what to cook for today. And finally settled with one of the simple and mild pulao dishes from India, the peas pulao or matar pulao as it is called in Hindi. I didn't realize that I hadn't posted the recipe until my husband suggested it. It is very simple to make and makes a great beginner dish.

Ingredients:
1 cup Basmati rice
1 tbsp. oil
1 tsp. cumin seeds
3 cloves
2 to 3 cardamom pods
2 one inch cinnamon sticks
1 bay leaf
1 tsp. ginger garlic paste
2 green chillies, chopped
1 big onion, peeled and finely sliced
2 tbsp. mint &/or cilantro leaves
1/2 to 3/4 cup fresh green peas
Salt to taste
1.5 cup water

Method:
* Wash the rice thoroughly and soak in water for about 20 to 30 minutes.
* Heat oil in a pan and add cumin seeds, whole spices and bay leaf. Saute until cumin seeds turn brownish and add ginger garlic paste. Saute for few seconds and add chillies and onion. Continue to cook and when onion turns golden brown, add mint / cilantro leaves and peas. Also add drained rice and stir for few seconds. Next add water and salt.
* If continuing to cook in the pan, cover it and cook on low flame until the rice is done. Or transfer the above mixture to a small pressure cooker and cook for 3 whistles.
* Serve it warm with raita or plain yogurt.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
An InLinkz Link-up

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A - Z Rice Dishes ~ J for Jodhpuri Vegetable Pulao

Here is an impressive and delicious pulao recipe that supposedly comes from the royal kitchens of Rajasthan. Interestingly, there is no addition of onion and garlic in this recipe which is a norm in any pulao / biryani recipe. May be the influence of the local vegetarian community or the arid weather. It is however loaded with nuts and dry fruits as it is fit to be a regal dish.

This pulao can be served along with some plain yogurt and the papad on the side. Or if looking for a spicy meal, serve it along with a gravy side dish of your choice. I served it along with a spicy dal (which is not pictured) as I found it bland.

Source: Sanjeev Kapoor
Ingredients: (yield 4 to 6 servings)
1.5 cups Basmati Rice 
1.5 tbsp. ghee 1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tbsp. raisins
1 tbsp. cashew halves
1 tbsp. almond slivers / almond halves
2 to 3 chopped, dried dates
1 tbsp. ginger paste / finely grated ginger
12 small cauliflower florets 
1/4 cup fresh peas
3/4 cup yogurt
2 cups water
Salt to taste
1/2 tsp. garam masala
8 to 10 pepper corns, coarsely crushed 

Method:
* Rinse and soak rice in water for about 10 - 15 minutes. Drain and keep aside.
* Heat ghee in a pan or directly in a small sized pressure cooker. Add cumin and fennel seeds. When cumin starts to brown, add the nuts and dry fruits and saute for 30 seconds.
* Next add ginger and saute for 30 more seconds. Add rice and saute lightly for 30 seconds. Add vegetables and yogurt now and stir with a spoon. Then add salt, garam masala, crushed peppercorns and water. Stir once more.
* If using a pan, cover it with a lid and cook on low flame until the rice is done. No need to stir in between while the rice is cooking and it would be done anywhere in between 20 to 25 minutes.
If using a pressure cooker, cook for 2 to 3 whistles.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.

An InLinkz Link-up

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