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During Christmas holidays we visited our cousins in Boston. My cousin’s place, we had delicious and comfort vegetarian food, something I was craving a lot. At V’s cousin’s place, we had all non vegetarian meals. I was in a foodie’s heaven, amazing food at both places and we had a very relaxing time.

This dish was prepared for us by V’s cousin’s wife Poornima Vaini. She made all-chicken dinner and lunch for us. Since I am a big Biryani lover, I really enjoyed this Biryani with coconut milk in it. She shared her recipe with me. I might have missed one or more steps, but this came out really well when I came back and made this. It is extremely easy one to make (I don’t know why it is called Biryani, because rice is not cooked separately here. Everything is mixed and cooked at once, but I will still stick to the name).

Make a big batch of it, as it is just out of this world and it disappears in no time.

Ingredients:
1/2 kg (17oz approx) chicken
2 cups basmati rice
2 cups(1 can) light coconut milk
3/4 cup onion slices
1/2 cup tomato
4-5 strands coriander leaves
1 tea spn coriander powder
1-2 tea spns chilli powder
3 green chillies
1 tea spn ginger paste
1 tea spn garlic paste
Ghee/Oil
Salt
Whole Spices :
4-5 cloves
2″ cinnamon
4 green cardamom
2 bay leaves

Method:
Add ginger paste, garlic paste, green chilies (chopped finely or made into paste), chilli powder, coriander powder and salt to chicken pieces. Mix well and keep aside for about 30mins.
Heat ghee/oil (I add both ghee and oil) and add all whole spices. Now add onion and fry till they are brownish.
Add chicken along with all marinade and fry for 3-4 minutes. Add rice, tomato and fry for few more minutes.
Now pour in the coconut milk and about 1 and 1/2 cups water, salt, mix well. Cover the lid and cook on a medium heat till done. Garnish with coriander leaves. Switch off heat and leave it as it is for about 15-20mins. Serve hot.
Serve with cold raita.

Serves : 4-5
Preparation time : 45mins

Horsegram(Kulith) is supposed to be good for health during cold weather, more details here. I remember those days, while growing up, when I hated horsegram. I wouldn’t allow aayi make anything with them. But now, I cook with them frequently.

I made these dosas few days ago. They came out delicious and crispy.

Ingredients:
1/2 cup rice
1/2 cup boiled rice (the red colored rice/ukdo tandul)
1/2 cup horsegram
1/2 cup urad dal
1/4 cup chana dal
Salt

Method:
Soak everything(except salt) in water for about 3-4 hrs. Grind to a smooth batter. Leave it in a warm place for about 6-7hrs or overnight.
Make thin dosas.
I spread some chutney powder on the dosa and fold them. They can be served with any chutney or sambar.

Serves : 5-6

This is another one pot dish recipes that I have been preparing a lot these days. I feel these rice dishes packed with nutrition because of all different vegetables, they are very tasty and can even be served during parties/get-togethers.

The spices and coconut give a very nice, unique flavor to this pulav. I use small tender eggplants(brinjals) in this which gives a good taste(I normally don’t use eggplants in vegetable pulavs). I usually make a big batch of this in the evening so that we can have it for dinner and also take in our lunch boxes.

Ingredients:
1 and 1/2 cup basmati rice
2 cups vegetables (green peas, capsicum, carrot, potato, eggplant)
1/2 cup onion
2 cardamom
1 bay leaf
Ghee/Oil
Salt

Spice paste (Heat a little oil, add cloves, cinnamon, poppy seeds, coriander seeds, cumin seeds, onion, ginger, garlic. Fry for few minutes. Grind to a smooth paste along with other ingredients):
1 tbl spn fresh/frozen coconut
1/4 cup onion
3 green chillies
3 cloves
1″ cinnamon
A pinch turmeric
1 tea spn poppy seeds(khus khus)
1 tea spn garlic
1 tea spn ginger
1 tea spn coriander seeds
1/2 tea spn cumin seeds
3-4 strands coriander leaves

Method:
Heat oil(and little ghee for extra taste) and add cardamom, bay leaf.
Add onion, vegetables and fry for few minutes. Now add rice, paste, salt. Fry for 2-3mins.
Add 3 cups of water. Cook on medium heat till done.
Serve hot on its own or along with raita.

Serves : 4
Preparation time : 45mins