Cracked Wheat Pulao

Cracked wheat is an excellent source of fiber, vitamins and minerals and easily available at most Indian stores. It is often confused with Bulghur which is popular with Middle eastern population. Raw whole wheat that are crushed is called Cracked Wheat whereas Bulghur is whole wheat that are soaked, steamed, dried and then crushed. Cooking cracked wheat takes a longer time, while Bulghur can be consumed after a short soaking time or depending on the quality, it may not need any cooking.

Cracked wheat soaks up more water and takes a longer time to cook when compared to rice. Unlike making pulao, more water can be added to cracked wheat during cooking process.

I was on a fridge/pantry cleaning spree a few days ago and this was the end result with a few varieties of vegetables and a packet of Cracked Wheat.

Ingredients:

1 1/2 cup cracked wheat
1 1/2 cup mixed vegetables (carrot, beans, peppers, cauliflower, squash, spring onions, peas, corn- your choice)
1 medium onion chopped
3 cloves garlic, crushed
1"ginger, grated
2 tsp heaped curry powder
4 cups water
2 tsp oil
salt to taste

How it's made:

Wash cracked wheat under running water 2-3 times.

Chop vegetables and set aside.

In a heavy bottom pan, heat oil. Add onion, ginger & garlic. Saute' for a minute. Add mixed vegetables, curry powder & salt to taste. Fry for 2-3 mins. Add cracked wheat. Mix well together.

Add water. Boil. Check for salt. Once it starts bubbling, cover & simmer on low flame until water evaporates. For some reason, if cracked wheat is uncooked, keep adding little water at a time until cracked wheat is well cooked.

Serves : 6

Note: I have used equal amount of cracked wheat and vegetable since I like vegetables in every bite! You can adjust the quantity of vegetable as per your preference.

Tomato Rasam

This is a simple and easy version of rasam that can be made in a jiffy.

Ingredients:

3-4 medium sized plum tomatoes
1 1/2 cup water (approx)
2 green chillies,slit
1 tsp (heaped) MTR rasam powder
1 tsp sasam (black mustard seeds)
a few curry leaves
1 tsp oil
salt to taste
a pinch of sugar
1 tsp coriander leaves, chopped

How it's made:

Cut tomatoes in half and cook with 1/2 cup of water until soft. Once cool, blend tomatoes in blender. Return  tomato puree back to sauce pan. Add green chillies and 1 cup water. More water can be added. Boil for 5 mins. In a "Phanna Davlo"or small frying pan, heat oil, add mustard seeds. Once it splutters, add rasam powder & curry leaves. Add seasoning to tomatoes. Adjust salt, sugar & garnish with coriander leaves.

Serves: 4

Kulitha Idli (Horsegram Idli)

Ingredients:

1 cup Kulithu (Horsegram)
1 cup urad dal (Black gram dal)
1 1/2 cups idli rava
salt to taste

How it's made:

Wash, soak horsegram and ural dal for 4-5 hours. Grind to a paste. Do not add to much water while grinding. Remove batter into a bowl. Wash idli rava under running water. Drain well. Add idli rava to the ground batter. Mix well and set aside for 6-8 hours to ferment. Add salt.
Steam idli for 10-12 mins & serve hot with chutney or sambhar.

Chicken Green Masala (Chicken Curry)

My son was always under the impression that this dish was made with spinach & he refused to eat it for many years. A few months ago, on a day that he was bored, he decided to help me in the kitchen when he realized what went into making the dish.

The freshness of mint and coriander leaves gives a wonderful taste & aroma to the curry. Overall its a simple curry, but its all in frying the ground masala. If the masala is not fried enough, it leaves behind a raw taste of spices. The curry tastes better if refrigerated for a day.

Ingredients:

3 lbs chicken, cut into medium pieces

1 can coconut milk

2 Onions, sliced

2 medium tomato, chopped

1 cup Coriander leaves, chopped

1/2 cup Mint leaves

1"Ginger

6 cloves garlic

8- 10 green chillies(adjust as per taste)

6 cloves

1"cinnamon

3 green caradmom

1 tsp pepper corns

1 tbsp coriander seeds

2 tsp cumin seeds

1/2 tsp turmeric powder

2 tbsp Oil

salt to taste

How it's made:

Grind coriander leaves, mint leaves, ginger, garlic, cloves, cinnamon, cardamom  pepper corns, coriander seeds, jeera to a fine paste.

Heat oil, fry onions until light brown. Add ground masala. Fry on low flame until the masala colors changes to deep green (takes about 20 mins). Add chicken, tomatoes, haldi & 1/2 cup water. Cover and let it cook until chicken is well done. Add coconut milk. Boil for 2 mins. Serve hot with rice/roti.

Serves: 6