Perfect Fragrant Basmati Rice

Basmati Rice

Basmati rice is a fragrant amazing rice from India, that goes amazing with both indian and chinese dishes. Dhal is usually paired with rice, but I really like to eat dhal with basmati rice. I could eat basmati rice on its own as it has a beautiful smell, which pairs beautiful with dishes that are heavy with aromatic spices. The secret to good basmati rice is to leave it alone, no peaking. When you raise the lid you should see little holes in between the rice grains. 

Finished Basmati Rice

Cuisine:       Indian
Good for:     Lunch      

Time:           15 mins

Serves:        4

Skill:             Easy

Suitable:       Vegetarian, Vegan

     

Ingredients

1 c             basmati rice
2 c             water
1 tsp          salt

Procedure

1. Wash rice.
2. Place rice with water and salt in a pot.
3. Bring to a boil, then reduce to a simmer and cover.
4. Cook for 10mins, covered all that time. 
5. When 10 minutes are past, take off heat and leave covered for a few minutes.
6. Uncover, fluff with a fork and serve.

© Chillibibi Food Blog  All Rights Reserved 

Traditional Trinidadian Dhal

Dhal and Rice

I cannot tell you how many times I have eaten Dhal and Rice; this is an indian staple, a nod to my indian origins. Its usually accompanied by a curried vegetable such as bhaji which is a cousin to spinach and a spicy fresh chutney like my coconut chutney or a hot anchar, (a spicy condiment). 

Dhal and rice is a traditional sunday lunch in a trinidadian indian household. It was almost a daily meal for my ancestors where meat was an expensive protein and dhal was a cheap and nutritious alternative. Dhal is actually a yellow pulse called split peas. The resulting soupy broth is also called dhal. Dhal can be made from other pulses such as urad dhal, toor dhal, mung dhal etc. But in trinidad, the most popular dhal is made using the yellow split peas pictured below. 

Yellow Split Peas (Dhal) after it has been rinsed

The one thing really different about cooking this staple is the cooking process. It was only after watching too many food network cooking shows that I realized how unique this process was. I have never encountered this process in either an cook book, indian or otherwise. 

Chunkaying Process

The dhal is boiled with onion and tumeric until soft. Then comes the strange part, oil is heated in a large pot spoon over an open flame and minced garlic, whole geera (cumin) and maithee (fenugreek) seeds added to the oil. The garlic and geera are cooked till they get really black, burnt almost. This hot contents of the pot-spoon are then added to the soupy dhal and the pot is covered as soon as possible to prevent the hot oil from splashing and hurting someone. This process is called chunkaying, and it is used a lot in Trinidadian indian cooking, like in my Bygan Choka. The burning of the garlic is a unique technique, but it adds smokiness and a bitterness that balances the creamy dhal.

Dhal is usually paired with rice, and my favorite type of rice to eat with dhal is basmati rice which you can learn to make in my Basmati Rice post.

Traditional Trinidadian Dhal Recipe

Cuisine:       Trini Indian
Good for:     Lunch      

Time:           1½ hour

Serves:        5

Skill:             Easy

Suitable:       Vegetarian, Vegan

   

Ingredients

1½ c           yellow split peas, dhal
1 tsp           turmeric powder
½                onion chopped

2                 garlic cloves chopped

1 tsp           geera seeds (cumin)

½ tsp          maithee seeds (fenugreek)
1 tsp           salt
3tb              oil

Procedure

1. Soak dhal overnight or for a few hours.
2. Place in a pot with water about a few inches above the dhal. Add tumeric and boil for 45mins to 1 hour till soft
3. Heat garlic, geera (cumin), maithee (fenugreek) in a pot spoon with oil.
4. Cook till they are black. 
5.  Add carefully to pot of dhal, covering immediately to protect yourself from the oil splattering.

© Chillibibi Food Blog  All Rights Reserved 

Frank's Fluffy Lemon Cardamon Pancakes (Eggless)

Lemon Cardamon Pancakes

Pancakes are my little friend Frank's favorite things to eat, so I named this recipe after him. He is not the only one; I love pancakes for breakfast lunch or dinner. They are so fluffy, light with a hint of sweetness and they take so little time to make. 

Pancakes usually contain eggs which help add lightness and richness, which usually mean that when I am fasting, I can't make the normal pancakes with eggs. Pancakes without eggs usually are pretty dense. This one though is light and fluffy due to added help from some rising agents. The lemon and cardamon also add a wonderful fruity tartness and spice which makes this even more delicious.

Cuisine:        International
Good for:      Breakfast      

Time:            15 mins

Serves:         2 (makes 4 large pancakes) 

Skill:              Easy

Suitable:       Vegetarian (eggless)

Allergy          Contains wheat, milk

Ingredients

Dry ingredients
1 c               flour
4 tb              sugar

1 tb              baking powder

¼ tsp           baking soda

¼ tsp           cardamon (elichee)
pinch           salt

Wet ingredients 

1¼ c            milk
2 tb              lemon juice
½ tsp           lemon zest
3 tb              oil or melted butter

Procedure 

1. Mix all dry ingredients in one bowl.
2. Mix all wet ingredients in a bowl.
3. Add the dry ingredients into the wet ingredients until moistened. Do not overmix.
4. Pour a large pot spoon full on a greased tawa or saucepan that is on medium heat.
5. Let cook on this side till bubbles appear, for about 2-3 minutes. 
6. Flip and let cook for about a minute on the other side.
7. Repeat with rest of batter.

 Variation:

1. Add an egg and omit ¼ cups milk.
2. Use1tb sugar instead of 4tb for a lower sugar pancake
3. Use  ¼ c whole wheat and ¾ c flour in place of 1 c flour.
   
   

Coconut Peanut Muffins

Coconut Peanut Muffins

The inspiration for these muffins was the thai inspired vegetable dish I did in a previous post. I thought if coconuts, and peanuts and ginger can go great together in a savory sauce why not in a sweet concoction. This is great with some jam or butter.

 

Type:            muffin        

Time:            2 hours

Serves:         Makes 12 

Skill:              Medium

Suitable:       Vegetarian (eggless)

Allergy          Contains peanuts

 

 

 

 

Ingredients

 

Dry ingredients
2 c               flour
1 c               sugar

2 tb              baking powder

1 tsp            baking soda

1 tsp            corn starch
1 tsp            ginger powder
½ tsp           cinnamon
1 tsp            salt

 

Wet ingredients 

1¾ c            milk
5tb               coconut milk powder
½ c              peanut butter
1tsp             vinegar
¼ c              oil or melted butter

 

Procedure 

1. Mix all dry ingredients in one bowl.
2. Mix all wet ingredients in a bowl.
3. Add the dry ingredients into the wet ingredients until moistened
4. Pour into 12 greased or paper lined muffin cups.
5. Bake at 400 for 20-25mins until a toothpick inserted into middle of muffin comes out clean.

 Variation:

1. Add an egg and omit ½ cups milk.
2. Use ¾ c sugar instead of 1 c for a lower sugar muffin.
3. Use 1¾ c flour and ¼ c whole-wheat flour instead of 2c flour

Surprisingly good Fried Cabbage fritters in a tomato curry sauce

Cabbage Fritters in a Tomato curry sauce

 

 

The inspiration for this dish is a curry dish one of my aunt makes a cabbage fritters in a curry sauce. I know what you're thinking cabbage, bleh. But these fried cabbage fritters were amazingly good hot out of the fire. Soaked in the curry tomato sauce, and eaten with some sada roti, I think cabbage is slowly growing on me! Try it, and let me know what you think.

Cuisine: indian inspired

Type: Vegetable

Time: 2 hours

Serves: 4

Skill: Medium

Suitable: Vegetarian, vegan

Allergy Contains peanuts

 

Ingredients:

3 tb              oil, plus extra for frying

1 tb              tumeric powder

2 tb              geera (cumin) powder/seeds

3 tb              coriander (dhania) powder

1                  hot congo pepper (or more if you like it hot) keep whole

¼ tsp           chilli powder

2 tb              celery leaves chopped

1c                milk

                    salt to taste
 

Sauce

2 c               blended tomatoes

4                  garlic minced

1tsp             ginger

½                 onion cut cubes

3tb               peanut butter

pinch           cinnamon

¼ tsp           black pepper

1 tb              tomato paste
1 tsp            sugar ( or more depending on sour-ness of tomatoes_
 

Fritters

1 c               cabbage sliced

1 ½  c           spilt peas powder

1tb               baking powder

2                  garlic cloves minced

¼ tsp           chilli powder

½ tsp           tumeric powder

½ tsp           geera (cumin) powder

1tsp             coriander (dhania) powder

¾ c              water

3tb               celery ribs minced (or any herb you like, like bandania)

½                 onion chopped fine

½ tsp           salt, or more

  

 

Procedure:

1. Place all ingredients in a sauce and blend till smooth.
2. Heat a saucepan with 2tb of oil. When hot add the turmeric, cumin (geera) and coriander and fry with a few tablespoons of water till roasted.
3. Add the blended tomatoes sauce and cook down, add water when it gets dry.
4. While the sauce is cooking, assemble the fritters. Heat oil in another pan, enough oil to cover fritters three quarters of the way.
5. Mix all fritter ingredients, you want a batter that is not runny as pancakes, but one that you can form the fritters with your hands. Shape into flat round disks. 
6. Test the oil, when a drop of batter starts sizzling, you know the oil is hot enough.
7. Try a test fritter first, and taste when done to decide if it has enough salt. 
8. Drop fritters into pan, frying till golden on both side, turning to cook both sides.
9. Drain on adsorbent paper.
10. Check sauce, add more water to achieve the consistency you want and add the hot pepper whole and chilli powder. 
11. Let simmer on low for a few minutes, then add the milk and let cook for another few minutes. 
12. Add extra water if you wish then add salt to taste.
13. Add the fritters and let them heat through.
14. Take off heat and add celery or any herbs you have.