Continuing the 15 Minute Meal series that enables you to enjoy fresh home cooked food, I have put together another really easy to prepare meal consisting of flavoured rice (using brown rice), soya and kala channa subzi, karela ka bharta and a papad chura/salad .
How to do this in 15 mins -
1. Overnight preparation - Soak the kala channa for 8 hours minimum. Wash and cook with salt, turmeric and just enough water for 3-4 whistles.
Open the cooker once steam escapes. Transfer into a food grade plastic container and refrigerate overnight.
Take one bitter gourd and 2 medium sized potatoes. Wash and cook together in a pressure cooker with just enough water for 3 whistles.
Open the cooker once steam escapes. Transfer into a food grade plastic container and refrigerate overnight.
Additionally, one can also peel the garlic and chop the onions, cilantro and green chilis.
Soak the brown rice overnight.
2. Making the kala channa and soya subzi - Put the soya chunks into boiling water for 5 mins.
Heat 1-2 tsp oil in a wok. Add jeera and green chili tempering. Add chopped onions followed by GG paste. Fry for 2 mins.
Drain the soya chunks and wash 2-3 times with fresh water. Squeeze out water before adding to the wok. Fry for 2 mins
Add chopped tomato, red chili powder, garam masala and cook for another 2-3 mins. Add the boiled channa along with the boiled potato (peeled and cubed). Cook for 2 mins.
Transfer to a pressure cooker along with 1 1/2 cups hot water. Adjust salt. Close lid and cook for 2 whistles on high.
3. Cooking rice - Heat a oil in a cooker. Add 1-2 green chilis, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds and 2 garlic cloves. After 30 secs, add about 2-3 tbsp chopped coriander stems and saute for a min or two. Add the washed brown rice and water. Sprinkle some grated mango ginger on top. Close lid and cook for 2 whistles.
4. Kareley ka Bharta - Take the bitter gourd, remove the seeds and mash it. Add the boiled potato to it, add chopped green chili, salt, a bit of mustard oil and cilantro. Mash together.
Heat 1/2 tsp oil in a tadka pan. Add some pancha phutana (panch phoran) and 1 broken red chili. Once it gets spluttering, add some chopped onion and crushed garlic. Fry for 1 minute before pouring it over the mashed bittergourd and potato. Mix together.
5. Papad ka chura - Roast a papad on flame. Crumble and add some amchur, red chili powder, chopped onion and cilantro. Toss together. If you like, add some thinly sliced cucumber and tomato to it.
Chef's Tip - Start with the rice and the kala channa and soya subzi. Once the rice cooking is underway and the tomatoes are still being cooked, utilize this time to prepare the bharta. By the time the subzi goes into the cooker, the rice will be done and you can prepare the tempering for the bharta. Roast the papad just before serving the meal.
How to do this in 15 mins -
1. Overnight preparation - Soak the kala channa for 8 hours minimum. Wash and cook with salt, turmeric and just enough water for 3-4 whistles.
Open the cooker once steam escapes. Transfer into a food grade plastic container and refrigerate overnight.
Take one bitter gourd and 2 medium sized potatoes. Wash and cook together in a pressure cooker with just enough water for 3 whistles.
Open the cooker once steam escapes. Transfer into a food grade plastic container and refrigerate overnight.
Additionally, one can also peel the garlic and chop the onions, cilantro and green chilis.
Soak the brown rice overnight.
2. Making the kala channa and soya subzi - Put the soya chunks into boiling water for 5 mins.
Heat 1-2 tsp oil in a wok. Add jeera and green chili tempering. Add chopped onions followed by GG paste. Fry for 2 mins.
Drain the soya chunks and wash 2-3 times with fresh water. Squeeze out water before adding to the wok. Fry for 2 mins
Transfer to a pressure cooker along with 1 1/2 cups hot water. Adjust salt. Close lid and cook for 2 whistles on high.
3. Cooking rice - Heat a oil in a cooker. Add 1-2 green chilis, 1/2 tsp mustard seeds, 1/4 tsp cumin seeds and 2 garlic cloves. After 30 secs, add about 2-3 tbsp chopped coriander stems and saute for a min or two. Add the washed brown rice and water. Sprinkle some grated mango ginger on top. Close lid and cook for 2 whistles.
4. Kareley ka Bharta - Take the bitter gourd, remove the seeds and mash it. Add the boiled potato to it, add chopped green chili, salt, a bit of mustard oil and cilantro. Mash together.
Heat 1/2 tsp oil in a tadka pan. Add some pancha phutana (panch phoran) and 1 broken red chili. Once it gets spluttering, add some chopped onion and crushed garlic. Fry for 1 minute before pouring it over the mashed bittergourd and potato. Mix together.
5. Papad ka chura - Roast a papad on flame. Crumble and add some amchur, red chili powder, chopped onion and cilantro. Toss together. If you like, add some thinly sliced cucumber and tomato to it.
Chef's Tip - Start with the rice and the kala channa and soya subzi. Once the rice cooking is underway and the tomatoes are still being cooked, utilize this time to prepare the bharta. By the time the subzi goes into the cooker, the rice will be done and you can prepare the tempering for the bharta. Roast the papad just before serving the meal.
