Spinach Biriyani with Chickpea Kofta

          

Spinach Biriyani

Ingredients:-

For the rice

Basmathi Rice – 2 cups ( I used India Gate)
Ghee – 1-2 tbsp
Cardamom – 4 numbers
Clove – 4 numbers
Cinnamon – 1″ piece
Bayleaf- 1 number
Cumin seeds – 1 tsp
Onion – 1 cup, thinly sliced
Ginger – 1″ piece
Garlic – 4 big cloves
Greenchilly – 2 numbers
Calicut Biriyani masala powder – 1 tsp
Salt – 2 tsp
Sugar – 1/2 tsp
Cilantro – a small handful, finely chopped
Mint leaves – a small handful, finely chopped
Boiling water – 4 cups (1:2 ratio)

For the spinach gravy:-

Spinach puree – 1 cup / a bunch spinach leaves
Tomato puree – 1 cup / 3 big tomatoes
Cashews – 10 numbers, soaked in hot water / use 1 tbsp almond powder
Grated coconut – 1 tbsp
Turmeric powder – a pinch
Red chilly powder – 1/2 tsp
Onion – 3/4 cup, thinly sliced
Ginger- 1″ piece
Oil & salt as needed

For the chickpea kofta:-

Chickpea – 1 cup
Onion – 1/2 cup, finely chopped
Ginger – 1″ piece, grind to a paste
Greenchilly – 1 big, grind to a paste
Lemon juice – 1 tsp
Salt as needed
Oil as needed to deep fry

Method:-

Prepare the Koftas:-

Soak the chickpea overnight in lots of water. Drain this water & use it for cooking the chickpea. Cook the chickpea adding 2 cups of water & 11/4 tsp of salt. Simmer for 30 minutes after the first whistle. Open the cooker when the pressure completely subsides.
Mash the cooked chickpeas well when still hot. Add the finely chopped onion, ginger & greenchilly paste, lemon juice & mix. Make small balls of this mixture & deep fry in hot oil till golden brown. I just brushed the balls with a little canola oil & baked them in a preheated oven at 220C for 15 minutes on each side.

Prepare the spinach masala:-

Wash the spinach leaves several times under running water. Blanch them in boiling water for 10 minutes. Let cool. Grind to a smooth paste with the soaked cashews/ almond powder & the grated coconut. Simlarly put the tomatoes in boiling water for 10 minutes, remove the peel & discard the seeds. Grind the blanched tomatoes to a smooth paste.
Heat oil & saute the sliced onions & minced ginger. Saute till the onion turns golden brown. Add the red chilly & turmeric powders. Add the tomato puree & spinach puree. Add enough salt.  Bring to a boil & cover cook for 7 minutes/ till the gravy turns thick.

Prepare the Rice:-

Wash the rice several times & soak it in water for 30 minutes. Drain the water from the rice completely.
Make a smooth paste of the ginger, garlic & greenchillies. Heat the ghee & add all the spices. When you get an aroma add the sliced onions & fry till they turn brown. Add the ground paste & fry for 5 minutes.
Stir in the basmathi rice & fry for 2 nimutes on medium high heat. Add the chopped cilantro, mint leaves, sugar, salt, biriyani masala powder & 4 cups of boiling water. Bring to a second boil & cover cook on low heat for 10 minutes. Keep it  undisturbed for another 10 minutes.

Layering & Dum:-

Preheat the oven to 190C.
Grease an oven proof dish with ghee/ dalda.
Spread half of the cooked rice on it & top with the spinach masala. Spread the remaining rice on top. Cover the dish tightly with an Al foil.
Bake in the preheated oven for 30 minutes.
At the time of serving gently mix the rice with the masala; top with the Chickpea Koftas.

Mixed Pulses Kurma

          

This mixed pulses kurma tastes great when served with roti. The sweet taste of frozen green peas and the nutty taste of kidney beans and chickpeas blends well with the tomato-milk based spicy gravy.

Ingredients :-
Chickpeas – ½ cup
Red kidney beans / Rajma – ¾ cup
Frozen greenpeas – ½ cup
Onion – 1 cup, thinly chopped
Garlic cloves – 4 big
Ginger – 1 small piece
Tomato puree -1/2 cup
Coriander powder – 1 tbsp. heaped
Red chili powder – 1 tsp. /less
Turmeric powder – 1 tsp.
Garam masala powder – ½ tsp.
Kasoori methi – ¼ tsp.
Jeera powder – a pinch
Whole/low fat milk – 11/4 cup
Salt – as needed
Oil/Butter- 2 tbsp.

Method:-
Soak chickpeas and kidney beans for 8 hours. Cook in a pressure cooker adding 3 cups water and 1.5 tsp. salt. Simmer for 20 minutes after the first whistle. Open the cooker when the pressures completely subsides and cook on medium heat till water reduces considerably.

Heat oil/butter. Sauté onion, garlic and ginger.

When brown add coriander, red chili, turmeric and cumin powder and sauté for 1 minute. Add tomato puree and a little salt and stir fry till oil is visible.

Add the frozen peas and stir for 2 minutes till soft.Add the cooked and drained rajma and chickpeas. Add milk, salt, kasoori methi and garam masala. Let boil. Cook on medium low heat for 2-3 minutes.
Garnish with cilantro.

Falafel with Tahina sauce

Ingredients:-
Dried chickpeas – slightly less than 1 cup
Cilantro – 1/2 cup, tightly packed
Parsley – 1/4 cup, tightly packed
Garlic – 2 big cloves
Brown onion – 1/8th of a large one
Coriander powder – 3/4 tsp
Cumin powder -1/4 tsp
Salt -3/4 tsp
Baking soda – 1/4 tsp
Baking powder – 1/4 tsp
Stale unseasoned bread crumbs – 2 tbsp
Plain flour – 3 tbsp
Oil to deep fry
Method:-
Soak the chickpeas in water overnight. The next day drain all the water from the peas thoroughly & pulse it in your food processor till it resembles bread crumbs. Transfer to a big mixing bowl.
Grind the chopped cilantro, parsley, garlic & onions to a very smooth paste. Add this paste & all the other ingredients ( except oil) to the chickpeas.

 Make small patties from the mixture & deep fry in hot oil on medium-low heat till brown.
Drain thoroughly on paper towels & serve hot with Tahina sauce.
For the Tahina sauce dry roast 1/2 cup of white sesame seeds till they start to pop up. Grind to a paste adding 2 tbsp of olive oil. Add 1/2 a big crushed garlic clove, juice of a lemon, 1/4 cup of water & salt. Process again till you get a white coloured sauce.