Kofta Biryani

For the koftas 
3/4 cup soaked kabuli chana (white chick peas)
1 onion
1 green chilli
2 tbsp chopped coriander (dhania)
3 cloves of garlic (lehsun)
1/2 tbsp lemon juice
salt to taste
oil for cooking

For the gravy
1 onion, finely chopped
2 tomatoes , pureed
1 tsp grated ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 tsp garam masala
2 cups chopped spinach (palak)
1/3 cup fresh cream
2 tbsp oil
salt to taste

For the rice
1 cup long grained rice (basmati)
2 cloves (laung / lavang)
2 bayleaves (tejpatta)
salt to taste

Other ingredients
1/2 cup mint leaves (phudina), chopped
1/3 cup milk
1 tbsp butter
1/4 tsp cardamom (elaichi) powder
a few strands of saffron (kesar) strands

Method
For the koftas

1.Combine all the ingredients except the oil in a blender and grind to a smooth paste.
2.Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.

For the gravy

1.Heat the oil in a pan and saute the onion till translucent.
2.Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
3.Add the garam masala and spinach and saute for a further 2 minutes.
4.Add the cream and salt and mix well. Keep aside.

For the rice

1.Clean and wash the rice.
2.In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.
3.Bring to a boil and simmer till the rice is almost cooked. Keep aside.

How to proceed

1.In a greased bowl, spread the half the rice to form one even layer.
2.Arrange all the koftas over the rice.
3.Spoon the gravy on top and sprinkle the mint leaves.
4.Spread another layer of rice.
5.In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
6.Pour over the layered biryani.
7.Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
8.Serve hot.

Tips
1.The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas.
You can also serve this with Mirchi salan or raitha of your choice

HUMMUS

Hummus is a Levantine Arab food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.It is popular throughout the Middle East and in Middle Eastern cuisine around the globe


1 cup Chickpeas ( soaked overnight and boiled and drained well)

2 Tsp Tahini Paste
2 - 3 cloves of chopped garlic
1/2 cup olive oil

Salt to taste
1Tbsp Lemon Juice


Blend all these ingredients to form a fine paste

Now add salt to taste and 1Tbsp lemon juice

Mix well and plate it in a wide mouth plate / bowl

For garnish use Olive oil and some cooked chickpeas ( each chickpeas coated in chilly powder and cumin powder individually)

Serve with Pita Bread

Note: DO not use water for blending

Why so much of Olive oil? - Chickpeas are very dry by nature, so Addition of olive oil help to keep it moist... so if you feel the above quantity is not enuf... add more to your choice .

Trying to adopt some of the local recipes.....

Though Indian snacks are plently available nearby, I thought let me have some first hand experience on some of the My version modified recipes



For a healthy snack, thick slices of cucumber topped with delicious homemade hummus are the perfect combination.
You can also try toppings for your cucumber "crackers" like mayonnaise with 1 or 2 halved or quartered cherry tomatoes, or peanut butter.


Cucumber "Crackers" with Hummus

Hands-On Time: 20 minutes
Ready In: 20 minutes
Yield: about 1 cup of hummus
Ingredients

1 cup canned chickpeas
1 tablespoon fresh lemon juice
1 1/2 tablespoons tahini
1 small garlic clove
1/4 teaspoon salt
2 teaspoons olive oil
2 teaspoons minced fresh parsley
1/2 teaspoon paprika
Cucumber, sliced
Cherry tomatoes, quartered

Directions

1. Drain the chickpeas and rinse them under cold water. Put them in a blender or a food processor, then add the lemon juice, tahini, garlic, salt, and olive oil. Purée the mixture until smooth and creamy, adding a little water if it's too stiff. Transfer the hummus to a small bowl and stir in the parsley and paprika.

2. Top each cucumber slice with a dollop of hummus, then top with a cherry-tomato quarter.

Nutritional Information
Per Serving (1/4 cup hummus and 1/4 cucumber): 150 Calories, 5g Protein, 20g Carbs, 4g Fiber, 5g Sugar, 6g Fat, 1g Saturated Fat, 333mg Sodium, 0mg Cholesterol.
Chickpeas are a good source of magnesium — which helps transport energy in the body — and are an even better source of fiber.


Cucumber and Yogurt Dip
Whether called tzatziki (Greece), cacik (Turkey), or raita (India), it makes a delicious dip for warm wedges of pita bread.
Hands-On Time: 25 minutes
Ready In: 30 minutes
Yield: about 1 1/2 cups (6 servings)
Ingredients

1/2 pound cucumber (roughly 1 medium)
1 cup plain yogurt
1 small garlic clove, minced
1/3 cup finely chopped fresh mint leaves
Salt to taste

Directions

1. Peel and seed the cucumbers. Using the large holes on a box grater, grate the cucumber into a small bowl.

2. A handful at a time (kids like doing this), gently squeeze the water out of the grated cucumber. (More than half a cucumber's weight is water.)

3. Return the cucumber to the bowl and stir in the yogurt, garlic, mint, and salt.

Jiffy Indo American dishes

Hey Guys......I have recently moved to NYC/NJ..and the first thing that worries me are lunch boxes for my hubby......Life was so peaceful @ India, with his office providing lunch...and here.......Sure many would have faced the same issue , so here are some "Food for Thought" recipes for a jiffy lunch

Indian Bento

A note on bento: Bento is, very simply put, a Japanese lunchbox that's making waves across the U.S.. Traditionally made with rice, meat, poultry or fish and pickled or other cooked vegetables, bento can be as intricate or simple as you'd like.
Bento boxes can be as simple or elaborate as the food they hold, from laquered boxes with built-in dividers to reuseable plastic containers available just about everywhere lately. It's important to keep moist foods separate from dry foods to decrease the risk of spoilage. Silicone muffin liners are ideal for keeping foods separate, but anything from dry lettuce leaves to waxed paper works as well.
While leftovers are perfect, any food that tastes as good chilled as it does hot will do. To keep foods cold until lunch time, small condiment packets like kethcup, mustard, mayo or relish, when frozen, are the perfect size ice-pack whether meant to be consumed or not.
Fill-ins help food keep its shape and stay put; some ideas for fill-ins are grape tomatoes, grapes, baby carrots, individually wrapped cheeses and dried fruit.

So you can add the following for a Veggie Bento

Spicy Chickpeas and Tomatoes:

Hands-On Time: 10 minutes
Ready In: 15 minutes
Yield: 4 servings
Ingredients

2 cups cooked chickpeas
1 large tomato - seeded and diced
1 large green pepper - seeded and diced
1 cup yellow onion - finely chopped
2 Tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Kosher salt

Directions

1. Heat oil in a skillet over medium-high heat. Add onion and pepper and cook until fragrant - about 3 minutes.
2. Add chickpeas, tomato, spices and salt. Stir well and heat through
3. Cool and pack ...this can be reheated just before consuming

Spiced Yogurt Dip:


Combine
1 cup plain thick yogurt - whisked well
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 Tablespoon honey
Salt to taste.

Blend well and chill until serving time.
This can be coupled with some Nachos / Green Salad / Spinach - Veggie Fru Salad / Risotto / any portion of your choice