Spinach Pulao

Ingredients:

• Basmati rice – 1 cup
• Clarified butter or ghee – 1 tsp
• Shahi Jeera or Black cumin seeds – 1 tsp
• Finely chopped spinach – 2 cups (fresh or frozen)
• Shredded carrots – 1 cup
• Small onion – 1
• Tomato – 1
• Ginger garlic paste – 1 tbsp (1″ ginger and 2 to 3 garlic cloves)
• Frozen peas – 1/4 cup
• Fennel seeds – 1 tsp
• Aniseed – 1
• Green cardamom – 2
• Bay leaf – 1
• Chili powder – 1 tsp
• Coriander powder – 1 tsp
• Salt to taste
• Water – 1 1/2 cups
• Oil

Method of Preparation:

1. Soak basmati rice for 20 minutes and drain it and let it sit for 3 minutes.
2. Heat oil in pan, add fennel seeds, cloves, cinnamon, cardamom and bay leaf.
3. Fry for a minute and add thinly sliced onions and fry till the onions become translucent.
4. Add ginger garlic paste and let it cook for a minute.
5. Now add spinach, carrot and chopped tomato. Cook for 3 minutes at medium heat.
6. Add peas, salt, chili powder and coriander powder and add little water if required. cook for 3 more minutes and turn off the stove.
7. Heat clarified butter or ghee in another pan, add black cumin seeds and let it splutter.
8. Add soaked and drained basmati rice and fry for a couple of minutes at medium heat till the ghee and cumin seeds coat it well. Remove from heat.
9. Add the spinach gravy and rice to rice cooker or pressure cooker and add 1 1/2 cups of water and cook.
10. If you are using pressure cooker, cook for one whistle.
11. Let it cool and once done add fresh cut coriander before serving
12. Serve hot with raitha.

Raitha:

1. .Beat Yogurt

2. Add cumin powder, salt, one green chilly and raita masala

3. Add coriander

Mediterranean Style Mini Pizza

Ingredients

Yields: 6

1 dozen mini pita breads
2 tablespoons olive oil
1 clove garlic, finely minced
1 (15-ounce) can white cannellini beans or red kidney beans, drained and rinsed
2 roasted red bell peppers, (I used 2 small peppers)
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
3/4 teaspoon red chili flakes, crushed
1/4 teaspoon smoked paprika powder
1 sprig fresh red creeping thyme (or regular), finely chopped
1 cup arugula, washed and spin-dried
1/2 pound Greek feta cheese or goat cheese, diced
1/4 cup capers, drained
1 shallot, thinly sliced
2 tablespoons brown sugar
1-1/2 Meyer lemons (or regular lemons), freshly squeezed
1/4 cup sun-dried tomatoes in olive oil, coarsely chopped
1 dozen black olives, sliced
6 marinated artichoke hearts, quartered
2 teaspoons curly parsley
a drizzle chili garlic oil (optional), about 2 tablespoons

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Directions

For the pita bread: Lightly brush the mini pita bread with olive oil. Place the pieces onto a hot griddle. Cook until you get nice grill marks (about 2 minutes on each side) over medium heat. Remove from the pan. As soon as the bread is ready, drizzle with half the amount of a lemon juice and season with 1/4 teaspoon of salt and a pinch of pepper. Set aside.
Pickling the shallot: Peel and thinly slice the shallot; mince finely. Place the minced shallot in a bowl, sprinkle with some brown sugar and drizzle with half the amount of a lemon juice. Set aside.
For the cannellini bean and roasted red bell pepper "hummus": In a grinder, combine the cannellini beans, pickled shallot, garlic, thyme, paprika, roasted red bell peppers, remaining lemon juice, red chili flakes and remaining olive oil. Pulse until smooth. (if the spread is to thick, add up to 2 tablespoons of water). Season with salt and pepper. Transfer to a bowl. Chill in the refrigerator until you're ready to serve.
Preheat the oven to "broil" setting.
Assembly time: Spread about 1-1/2 tablespoons of the cannellini bean and roasted red bell pepper "hummus" onto each pita bread. Garnish with some Greek feta cheese, capers, sun-dried tomatoes, black olives and marinated artichoke hearts. Place the mini-pizzas on a baking sheet and broil them for about 3 minutes.
Remove from the oven. Garnish with some arugula and curly parsley. Finish with a drizzle of chili garlic oil if you like.
Serve immediately or at room temperature.