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Karachi Biryani

This is a flavourful biryani that can be made with beef or mutton. The rice dish can be served with raita, yogurt salad, or salad.

Onion Carrot Yogurt Salad or Raita

This is an easy cold salad made with yogurt, known as raita. It is a delicious, quick to make salad, which would be wonderful to serve with spicy food.

1 cup thick Greek yogurt

1/4 tsp ground black pepper

1/2 tsp raita salt or regular salt

1 red onion chopped

1 carrot chopped small

Mejadra rice from the fabulous Jerusalem cookbook

Jerusalem cookbook is a fabulously written book filled with beautiful pictures and delicious recipes. I enjoyed travelling to Jerusalem through this book. The authors Sami Tamimi is from the muslim east and Yotam Ottolenghi is from the Jewish west. They both have lived in Jerusalem in the 70s and 80s as children and left in 1990 to Tel Aviv, then to London. They both met each other in London and became good friends and business partners. Both the authors feel that Jerusalem is "home" because it defines them. I think many of us call "home" a place that defines us and not necessarily where we live, it is where our hearts find comfort, excitement and joy.

Jerusalem has a diverse group of people living there from a variety of background, which influences its cuisines. The authors say when we look at the greater pictures there are lots of similarities in the food that is made and enjoyed in Jerusalem i.e. cucumber and tomato salad, stuffed vegetables, pickles etc...

Throughout Jerusalem they have a common middle eastern hospitality that goes back to the days of prophet Abraham or Ibrahim (Peace Be Upon Him).

The food is what break down the boundaries of conflict that people in Jerusalem have set. The authors say, "It takes a giant leap of faith... to imagine that hummus will eventually bring Jerusalemites together, if nothing else will."

We have been forewarned by the authors that the recipes are modified to suit the western modern lifestyle as the ingredients are adjusted to availability, less oil and ease of making. Therefore the recipes may not represent the realities of how the food is really made in Jerusalem.

I liked reading the religious history of Jerusalem that was in the beginning of the book. The authors say that if people acknowledge the city as part of the "world heritage" and share, accept and coexist then it would be peaceful. I found the dishes in the book full of flavour and comfort and would really encourage and recommend this book, which is available at bookstores and online.

Here is a comforting rice and lentil meal, known as Mejadra that we enjoyed. This recipe is adapted from the book as I changed it a little bit because I can easily find ready-made fried onions at the Indian/Middle Eastern section of the grocery store.

1 1/4 cups green or brown lentil

1 1/2 cup crispy fried onions*

2 tsp cumin seeds

1 1/2 tbsp coriander seeds

1 cup basmati rice

2 tbsp olive oil

1/2 tsp turmeric

1 1/2 tsp allspice ground

1 1/2 tsp cinnamon ground

1 tsp sugar

1 1/2 cups water

1/2 tsp salt

1/2 tsp or more to taste pepper freshly ground

*In the book they thinly slice 4 medium onions. Then coat the onions with 3 tbsp flour and a tsp of salt before frying it in a cup of hot oil over medium high heat, for about 5 to 7 minutes until the onions are golden brown and crispy.

Next time, I will reduce the lentil by 1/4 cup and lightly crush the cumin and coriander seeds before toasting.

Place the cleaned, washed lentils in a small pan and cover with plenty of water then bring to a boil and cook for 12 to 15 minutes until the lentil are soft but still have a little bite.

In a saucepan over medium heat toast the cumin and coriander seeds for about a minute or two. Then add the rice, olive oil, turmeric, allspice, cinnamon, sugar, salt and pepper. Stir to coat the rice with the oil then add the cooked lentil with the water. I made sure there was a 1" of water after putting the rice into the pan. When it comes to a boil, cover with a lid then simmer over low heat for about 15 minutes.

Remove from heat, lift off the lid and quickly cover the pan with a clean tea towel and seal tightly with the lid and set aside for 10 minutes. Add half the fried onions to the rice and stir gently with a fork. Pile the mixture of rice and lentil on to the serving platter and top with the rest of the fried onion. Serve warm with yogurt or raita.

Bombay biryani

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1 1/2 cups basmati rice soak for 1/2 hour

1 tbsp salt

water 1" above the rice level

Cook the rice separate with 1 tbsp salt in water about 1" above the rice level. Cook until more than half cooked, remove from heat and drain the water if there is any.

2 tbsp ghee or oil

2 cups meat cut into cubes

1 cup onion

1 cup tomatoes

1 cup potatoes cut into cubes

1 tbsp ginger grated or paste

1/2 tbsp garlic paste

1/2 cup yogurt whipped

2 tbsp biryani mix *

1 1/2 cups water *

Heat ghee or oil and fry the onions till golden. Then add the tomatoes and fry till it softens. Add meat, ginger, garlic, potatoes, yogurt and biryani mix. Fry for about 10 minutes then add 1 1/2 cups water and cook on low heat till meat is tender.

* If making chicken reduce the amount of water to 1 cup and cook covered. Increase the heat and make the gravy thick.

Spread the cooked meat and curry in a pot then layer the rice, make two layers. Cover the pot tight and cook on low heat till rice is fully cooked. Mix before serving.

This rice can be served with raita yogurt salad.

* Recipe adapted from Shan Bombay biryani packet. It is sometimes convenient to use these types of spice mixtures that has lots of flavour.

Steamed eggplant yogurt salad

This raita is made with steamed eggplant, it is a delicious cold salad to serve as a side dish with rice, flat breads and bread or serve as a dip with vegetables.

Food palette series pink

Thank you for joining and supporting the food palette series, check out the past events here. Please accept this participation award as a thank you.

From April to May 15 the colour of the food palette series is pink, the picture of the logo is coconut toffee you can check out the recipe on the link.

<a href="http://torviewtoronto.blogspot.com/2011/04/food-palette-series-pink.html"> <img src="http://farm6.static.flickr.com/5059/5580535285_0f2f11c3cd_t.jpg" width="100" height="100"></a>

Event is open to everyone.
Please put a logo link on the post in your site.
Veg or non-veg, No food with alcohol or pork.
End product or ingredients used can be pink (i.e. raspberry, strawberries, cherries, radish, icing etc).
Maximum 2 per blog, new post is preferred but archived are welcome.
Use the linky list below or email me the URL of your post at torviewtoronto@gmail.com I will add the picture of your post below.

Looking forward for your continuous support, let the fun begin.

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