Channa rice recipe/Garbanzo Beans Rice

 

Ingredients
- 1 cup basmati rice
- 1 cup white chickpeas (garbanzo beans)
- 2 cups water
- 1 onion, sliced
- 1 tomato, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 2 tablespoons oil

- Salt to taste

 Instructions
1. Rinse the basmati rice in cold water and soak it for 30 minutes.
2. In a pressure cooker, add the soaked rice, white chickpeas, and 2 cups of water. Cook for 2 whistles on high heat.
3. In a pan, heat oil. Once they start to splutter, add sliced onions and fry until golden brown and add cumin seeds.

4. Add ginger-garlic paste and fry for a minute.

5. Add chopped tomatoes and fry until they turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Fry for a minute.
7. Add the cooked rice and chickpeas to the pan and mix well.
8. Add salt to taste and mix well.
9. Cover the pan with a lid and cook on low heat for 10 minutes.
10. Serve hot with raita or salad.

Peanut Butter cookies

 

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Additional granulated sugar (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Mix in the peanut butter and vanilla extract until well combined.

5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Scoop out dough and roll into 1-inch balls. Roll each ball in additional granulated sugar to coat.

8. Place the coated dough balls on the prepared baking sheets, leaving some space between them.

9. Use a fork to create a crisscross pattern on each cookie, flattening them slightly.

10. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

11. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Kheer /Rice Pudding Recipe

 

Ingredients:

1 cup Basmati rice 4 cups whole milk 1 cup sugar (adjust according to taste) 1/2 cup condensed milk 1/2 cup evaporated milk 1/2 teaspoon cardamom powder A pinch of saffron strands (optional) Chopped nuts (almonds, pistachios, cashews) for garnish

Instructions:

1. Wash the Basmati rice thoroughly and soak it in water for about 30 minutes.

2. In a heavy-bottomed pan, bring the milk to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer.

3. Drain the soaked rice and add it to the simmering milk. Stir occasionally to prevent the rice from sticking to the bottom of the pan.

4. Continue cooking the rice in milk on low heat until the rice is fully cooked and the mixture thickens. This may take around 25-30 minutes. Keep stirring to ensure the rice doesn't stick and the mixture doesn't burn.

5. Add sugar to the rice and milk mixture. Stir well until the sugar dissolves.

6. Add condensed milk and evaporated milk, stirring continuously to combine all the ingredients.

7. Add cardamom powder and saffron strands (if using). Stir well to infuse the flavors.

8. In a separate small pan, heat a little ghee and fry the chopped nuts until they turn golden. If you like, you can also fry the raisins until they plump up.

9. Add the fried nuts and raisins to the rice pudding mixture. Reserve some for garnish.

10. Continue cooking the rice pudding on low heat until it reaches your desired consistency. The pudding will thicken further as it cools.

11. Once the rice pudding is ready, turn off the heat and let it cool for a while.

12. Garnish the rice pudding with the reserved nuts and raisins.

13. Serve the rice pudding warm or chilled, according to your preference.

Enjoy your delicious desi-style rice pudding!

Shami Kebab with minced beef Recipe

 

Ingredients:

• 1 cup minced meat (beef or lamb)
• 1/2 cup split Bengal gram (chana dal), soaked for a few hours
• 1 large onion, finely chopped
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• 1 egg (optional, for binding)
• Oil for shallow frying

Instructions:

1. Boil the Lentils:

   • Boil the soaked chana dal in water until it's soft and cooked through. Drain any excess water.

2. Cook the Meat:

   • In a separate pan, cook the minced meat with ginger-garlic paste, red chili powder, turmeric powder, and salt until it's fully cooked. Ensure that there is no excess moisture left in the meat.

3. Combine Meat and Lentils:

   • In a food processor or blender, combine the cooked meat, boiled chana dal, chopped onion, green chilies, garam masala, coriander powder, and fresh coriander leaves. Blend the mixture into a coarse paste.

4. Form Kebab Patties:

   • Take small portions of the mixture and shape them into flat, round patties. If the mixture is too loose, you can add an egg to bind it together.

5. Shallow Fry:

   • Heat oil in a shallow frying pan over medium heat. Once the oil is hot, carefully place the kebabs in the pan.

6. Cook Until Golden Brown:

   • Shallow fry the kebabs until they are golden brown on both sides. Make sure to cook them evenly.

7. Serve:

   • Remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with mint chutney or your favorite sauce.