KABULI CHANA BIRYANI

An innovative blend of rice and pulses. When served with a bowl of low fat curds raita, this can be a really healthy and satisfying dish.

Preparation Time : 20 mins.
Baking Time : 25 mins.
Cooking Time : 40 mins.
Baking Temperature : 200°C (400°F).

Serves 6.
Ingredients

1 recipe cooked biryani rice
3 tablespoon chopped coriander
2 tablespoons chopped mint (phudina)
½ teaspoon chopped green chillies
¼ teaspoon saffron (kesar) dissolved in ¼ cup low fat milk

Other ingredients
1 teaspoon oil for greasing

For the kabuli chana gravy
½ cup kabuli chana (chick peas)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chilli powder
½ teaspoon turmeric powder (haldi)
1 cup fresh low fat curds (dahi)
¾ cup chopped tomatoes
1 cup peeled and chopped potatoes
1½ teaspoons finely chopped green chillies
1 tablespoon oil
Salt to taste

For the kabuli chana gravy
1.Soak the kabuli chana overnight. Boil with a little water the next day. Drain.
2. Heat the oil in a non-stick pan, add the ginger and garlic pastes and fry for a while.
3.Add the red chilli powder, turmeric powder and 2 teaspoons of water and fry for 1 minute.
4.Add the curds, tomatoes, potatoes and green chillies and stir for a while.
5.Add the cooked kabuli chana and salt and mix well. Keep aside.
How to proceed
1. To the cooked biryani rice, add the coriander, mint, green chillies and saffron milk. Keep aside.
2.Grease a large baking dish. Make 5 layers by spreading 1/3of the rice, then spreading ½ the kabuli chana gravy, next spreading 1/3of the rice and finally the remaining kabuli chana gravy and another layer of rice.
3. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 20 minutes. Serve hot.

RAJMA SAAGWALA

A nutritious protein and fibre rich dish that's delicately flavoured. Amaranth (chawli leaves) can be substituted with other greens like spinach or fenugreek.

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Serves 4.
Ingredients
½ cup rajma (kidney beans), soaked, cooked and drained
3 cups amaranth leaves (chawli), chopped
½ teaspoon cumin seeds (jeera)
2 to 3 green chillies, chopped
1 teaspoon ginger, chopped
1 teaspoon garlic, chopped
½ cup onions, chopped
¼ teaspoon turmeric powder (haldi)
¼ teaspoon sugar (optional)
¼ cup cream
1½ teaspoons oil
salt to taste
Method
1.Heat the oil and add the cumin seeds. When they crackle, add the green chillies, ginger, garlic and onions and sauté for 4 to 5 minutes.
2. Add the amaranth leaves, rajma, turmeric powder and salt and bring to a boil.
3.Add the cream and sugar and simmer for another 5 to 7 minutes.
4.Serve hot with parathas.