Cho Cho Rice

I don’t know if my Mum came up for the name for this recipe but I have always referred to it as cho cho! I have 4 classes back to back twice a week so I make this and take it with me sometimes because it’s easy and quick to make in the morning before I go to school. Sooo good.

Serves 2-4:

What we need:

1 cup of rice
2 tbsp olive oil
1/2 tbsp butter
1 tsp cumin seeds (jeera)
1 onion, diced
2 grated garlic cloves
1 tbsp grated ginger
1/2 can diced tomatoes
1-2 tsp salt
1/2 tsp turmeric (haldi)
1/2 tsp garam masala
1/2 tsp paprika
handful of fresh chopped coriander

How we do:

For the Rice:

  • In a wide pan, boil 2 cups of water.
  • When water comes to boil, add the rice, pinch of salt and tsp of olive oil.
  • Add the rice. Once the water reboils, simmer on low heat and cover for 10-12 minutes.

For the Masala:

  • In a separate pan, heat up remaining oil and butter on medium heat. Add the cumin seeds.
  • When the seeds begin to sizzle, add the onions.
  • When the onions become slightly golden, add the garlic and ginger.
  • Then add the tomatoes and cook for 3-5 minutes.
  • Add the salt, turmeric powder, garam masala and paprika.
  • Mix well and cook for 5 minutes.

When the rice and masala are both done, mix them together.
BALLE BALLE, you’re done!

Cinnamon Ginger Honey Tea

As we are in the midst of the season where everyone seems to be getting a cold or cough, I thought I would share my family recipe for making a soothing, aromatic tea which immensely helps in the recovery process. I swear by it. And if you’re lucky and have not been victim to the weather, try it anyway, tastes so good!

Serves 1

What we need:
1 cup of water
pinch of cinnamon powder

pinch of ginger powder
1 tsp of honey (can change to how sweet you like it)

How we do:

  • Boil the water
  • In a kettle, add the boiled water, cinnamon and ginger. Simmer for 5 minutes.
  • Strain the mixture through a sieve into a cup. Add the honey.
  • Balle Balle! Enjoy.

Gobi Aloo (Cauliflower & Potato Masala)

Gobi Aloo is one of my favourite foods to eat and make. To eat, because it tastes so good and to make because it’s nice and easy! It is one of the most popular vegetarian Punjabi dishes and is widely eaten all over India. It’s extremely flavorful and if you are cooking for anyone who is not all that keen on cauliflower this could be the dish that turns that around! Check it out:

Serves 3-4

What we need:

2 tbsp olive oil
1 tbsp butter
1 whole cauliflower
4 potatoes
2 tsp cumin seeds (jeera)
1 tsp mustard seeds
1 tbsp of grated fresh ginger
2 cloves of grated fresh garlic

Pinch asafoetida powder
1 tsp salt
1/2 tsp garam masala
1 tsp coriander powder
1/2 tsp paprika
1/2 tsp turmeric powder
1/2 tin diced tomatoes
1/2 cup of water
Handful of fresh coriander

How we do:

  • Wash the cauliflower and cut into medium size pieces.
  • Wash and peel the potatoes. Cut in half and then slice length ways.
  • In a large non stick pan, heat the oil and butter.
  • Add the cumin and mustard seeds.
  • When they begin to sizzle, add the garlic and ginger.
  • When they have turned a slight golden color, add the potatoes and cauliflower.
  • Add all of the spices, tomatoes and water. Mix well.
  • Cover on medium heat for 8-10 minutes, stirring every 2-3 minutes.
  • When the potatoes and cauliflower are soft, sprinkle fresh coriander and serve with naan or chapatis (keep posted for upcoming chapati recipe) .
  • BALLE BALLE! Gobi Aloo is done!