My blog baby turns 4 today. it all started with searching recipe in google for enna kathrikkai kuzhambu, somehow i landed on mahanandi. i explored the site the same day and read few comments and clicked some commenters names and went over their blogs. that was when i discovered blogging. what attracted me towards food blogging was drool worthy pictures. so when i started the blog, i posted just the pictures and not recipes. i was also lucky to have my college-mate to pinpoint my mistakes. she corrected me a lot in initial days and i still respect her comments and ideas.



My point and shoot camera was just 2 weeks old when i started blogging. everything was new to me at that time. even my son was just 6 months old. but i should say blogging helped me to come out of my postpartum depression blues. i should say blogging and my  son helps me all these days to relieve my stress.


I want to thank all my blog readers and blog friends this day, for all your support and beautiful comments you say whenever you visit me.


also thanks to my friends! sharmi thanks a lot for always keying me. also thanks to my hubby, for patiently taking me around the city, whenever i want to shop some props for blog and taste-testing all my ventures!!


Happy Birthday Rajinikanth!!

i intentionally started my blog on superstar's birthday!!

I prepared these sweets for diwali. will make a separate post on how to make carrot and apple sweet in few days. sorry for not posting with recipe.

Enjoy blogging, while i go now and catch up BABA movie.


I love to prepare one pot meal quite often. one thing i love about it is, kitchen turns less messy while i prepare one pot meal, especially this easy chana biryani. though named as biryani, not much effort goes in like in biryani. this protein packed biryani is so easy to make and makes a good choice for lunch box. my kid always love this.


Chana Biryani Recipe

Prep Time10 mins 
Cooking Time: 15 mins  
Serves2
Recipe CuisineIndian
Recipe TypeRice

Ingredients:



Chickpeas / Chana - 150 gms (soaked in water for overnight)
Rice - 250 gms / you can use basmati rice if so add rice and water in 1:1 and 1/2 ratio

Onion - 2
Tomatoes - 2
Ginger garlic paste - 1 tbsp
Green chilli - 2

Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Garam masala - 1/4 tsp

Oil - 3 tbsp
Cinnamon stick - 2 " inch size
Cloves - 2
Saunf - 1 tsp
Bay leaf - 1
Star anise - 1

Lemon juice - 1 tsp
Corriander leaves - 1/4 cup chopped




Method:

Wash and soak the rice in water for about 30 minutes.

Slice the onions and tomatoes into thin slices and slit the green chilli's.

Heat a wide bottomed pressure cooker, add oil, saunf, cinnamon, star anise and bay leaf and cloves. saute them and add onions and green chili's. saute till the onions turns translucent. then add ginger garlic paste and saute it along with onions.

Then add chopped tomatoes to the onions and saute them well till they mix up with onions. add salt to taste, turmeric powder, chilli powder and garam masala and mix it well with the onions and tomatoes mix.

Now add chickpeas and rice. mix well with the onions and masala.

Add water in (rice) 1:2 (water) ratio if you are using par boiled rice. if using basmati rice,
 let the ratio be 1: 1 & 1/2. on adding water give them a good mix.

Add lemon juice and give a stir, check salt here. add chopped corriander leaves on top and close the pressure cooker with its lid.

Pressure cook the chana biryani for 2 whistles on high flame and other 2 whistles in low flame. after the whistles switch off the flame and wait till the steam subside.

Serve warm with onion raita.