Brown basmati rice has long been known as a healthy grain known for its fiber and mineral content. Add it to quinoa, a tiny seed that is packed not only with fiber and minerals but with protein, and you have the basis for a supercharged recipe.

Brown Basmati Rice and Quinoa

Brown Basmati Rice and Red Quinoa gets its flavor from a special blend of spices that are commonly used to season rice in India. This easy recipe is nutritious and flavorful.

My recipe for Masala Brown Basmati Rice and Red Quinoa gets its flavor from a special blend of spices that are commonly used to season rice in India. Whole bay leaf, cinnamon stick, cardamom pods, cloves and black peppercorns are added to the water in which the brown basmati rice cooks to give it flavor before it is even combined with the quinoa.

Additional flavor comes from the thinly cut onion slices that are fried in a spice mix of mustard seeds, cumin, garam masala, coriander, chile and turmeric until they caramelize, bringing out their mild, sweetness. Garlic, grated carrots and fresh spinach are cooked in this seasoned oil until tender.

When everything is ready, all the ingredients are combined in a large pot and cooked together until the grains absorb the flavors of the spices and vegetables.

Masala Brown Basmati Rice and Red Quinoa is a simple recipe that can be served as a side dish to accompany any meal. I like to serve it at lunch as a healthy vegetarian dish along with a cup of hot soup.

As I started to plan my Christmas dinner menu I wanted to incorporate cranberries in a different recipe than the one I usually use to make cranberry relish or cranberry chutney. I thought adding Cranberry Raita would provide color and contrast to the menu by including dairy on the menu.

Cranberry Raita

Cranberry Raita

Most cranberry raita recipes use chopped up dried cranberries which are sweetened and chewy. A few others use frozen berries. The recipe I created is a combination of my cranberry chutney recipe and a basic raita recipe.

Starting with fresh cranberries, I boil them with a bit of water until they pop and become thick like jam. After they cool, I mix them with fresh yogurt, add a small amount of spice and it is ready to serve.

As an alternative, the Cranberry Raita can be sweetened with an extra tablespoon of sugar. I like to eat is this way as a snack during the holiday season.

I hope this recipe is a tasty addition to one of your holiday menus!

 

Chicken Biryani

Chicken Biryani

This month I decided to focus on a popular recipe that is not originally from South India and its standard accompaniments.  Biryani is one of the most popular traditional dishes in India because of its rich flavor.  It was created in Persia and brought to India when the Mughals invaded India in the sixteenth century.  It is popular because it is a complete, delicious meal in one dish that includes rice, meat and vegetables.  Each state in India and each household makes it slightly differently by varying the meat, vegetables and spices.  To make a good biryani, it must be rich in flavor (not spicy hot), a wonderful aroma and the grains of rice should not stick together.  This month’s recipe features Chicken Biryani, also called Kozhi Biryani.  To complete the meal, all that is needed is pappadams and a simple raita.  I chose Onion Raita, or Ulli Raita, because I think its subtle flavor blends very well with biryani.

Kachi’s Kitchen also includes another delicious chicken biryani recipe that is carefully layered. 

Visit KachisKitchen.com for Indian recipes and cooking tips.

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Baby Shrimp Fry

Baby Shrimp Fry

I just finished posting the Indian recipes for March.  I picked them because they are a great introduction to Indian food.  I simplified them from the traditional recipes so they would be quick and easy to make and would not be too spicy.  I modified the vegetarian recipe for  Vegetable Rice by changing the ratio of vegetables to rice.  I love a lot of vegetables in my food.  With all of the delicious vegetables, I feel that I am eating a meal.  This recipe has substantially less oil so it is not as rich or caloric as the original.  The Baby Shrimp Fry recipe was created by my husband during his time in graduate school at Ohio University.  He reduced the number of steps and reduced the cost by using baby shrimp.  It makes a wonderful presentation with any dinner.  The Raita recipe is very simple and is a refreshing compliment to the shrimp and rice dishes.  Feel free to experiment with the ingredients you use in this recipe and make it your own. 

 

Just click on the Recipes link to find these delicious recipes….

 

Visit KachisKitchen.com for more Indian recipes and cooking tips.

 

All text and photographic content are property of KachisKitchen.com and are not to be used without permission of the author.