Recipes: Christmas Leftovers

Brown Basmati and Chana Dal Khichri (pictured above)

Inspired by the regal Bengali Cholar Dal, this wholesome khichri is made with the added goodness of brown basmati. The nutty warmth of the rice and lentils are perfectly matched with the delicate sweetness of the coconut, ghee and caramelised sugar in this dish.

Preparation time: 10 minutes (plus 30 minutes soaking time for dry rice and lentils)
Cook time: 35 minutes for dry rice (or approx. 30 minutes for steamed rice)
Serves 4-6

Ingredients
250 gm Tilda® Brown Basmati Rice or 3 packs of Tilda® Steamed Brown Basmati Rice
80 gm chana lentils (also known as yellow Bengal gram)
1 large bay leaf
4 green cardamom pods
1 inch cinnamon stick
Half tsp sugar
1 tsp grated/finely chopped ginger
1 tsp turmeric
Half tsp garam masala
1 tsp salt
2 tbsp ghee
Handful of coconut chips to garnish

Method
If using dry rice, wash both the rice and the lentils thoroughly in a sieve until the water runs clear

Place both in a bowl, cover with fresh cold water and leave to soak for at least half an hour

Put a large pot on medium heat, add the ghee and when hot, add in the bay leaf, cardamom pods, cinnamon and sugar. As the sugar caramelises, stir in the ginger

Drain the rice and lentils and mix in with the ingredients in the large pot. Stir well, adding the turmeric, salt and four cups of cold water. Stir again to mix properly • Bring the pot to the boil and then lower to a medium-low heat, letting the rice and lentils bubble away until cooked. This will take a good 30- 35 minutes, but if the rice begins to dry out you can stir in another cup of water • To finish, mix in the garam masala and season with salt to taste

Toast some coconut chips in ghee and sprinkle over the top to garnish

If using a pouch of Tilda® Steamed Brown Basmati Rice, soak and cook the lentils as above with three cups of water. Cook the lentils for around 25 minutes, or until when the lentils are soft but still whole, then mix in the contents of the steamed pouch. Add the bay leaf, cardamom pods, cinnamon, sugar and ginger and stir well. Cook for 4 minutes and add a pinch of salt to taste, before topping with toasted coconut chips to serve

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Roast Chicken or Turkey and Vegetable Pulao

Pulao is the ultimate comfort food at the best of times, but the warmth of the whole spices and the nourishing goodness of the vegetables guarantee this dish will really hit the spot during the festive season! This recipe is a clever way to feed a crowd using leftover roast chicken or turkey.


Preparation time: 30 minutes (plus 30 minutes for dry rice soaking)
Cooking time: 30 minutes for dry rice (or approx. 15 minutes with steamed rice)
Serves 4-6

Ingredients
2 green peppers
250 gm carrot
100 gm green beans
300 gm shredded skinless roast chicken or turkey
1.5 tsp ground turmeric
3 cups Tilda® Basmati and Wild Rice (about 600 gm) or 7 packs of Tilda® Pilau Steamed Basmati Rice
3 bay leaves
3 inches of cinnamon stick
3 tsp cumin seeds
Half tsp whole black pepper
Half tsp chilli powder
3 tsp salt
4.5 tbsp ghee
6 garlic cloves, crushed or grated
1.5 tbsp grated ginger

Method
If using dry rice, wash thoroughly in a sieve until the water runs clear. Place in a bowl, cover with water and leave to soak

Chop the peppers, beans and carrots into evenly-sized chunks. For additional vegetables, you can also add in peas and cauliflower • Bring a large pot of water to the boil to cook the rice. In another large pan, bring the ghee (or coconut oil) to a medium heat

When the ghee is hot, toss in the whole spices. As they begin to sizzle, stir in the ginger, garlic and diced vegetables. Sauté all the ingredients for a couple of minutes

If using dry rice, drain it and stir into the vegetables for another minute until you see the white grains turn opaque. Now mix in the turmeric, salt and four and a half cup of hot water from the pot

Bring the rice and water back to the boil and when it starts bubbling, lower the heat to high simmer, cover and cook for 10 minutes • When the time is up, take the pot off the heat and leave it resting for another 10 minutes with the cover on

Serve while hot with raita or just a dollop of Greek-style yoghurt

• If using Tilda® Pilau Steamed Basmati Rice, cook the vegetables and spices together (without the turmeric or salt) first for a couple of minutes and stir in the rice to cook for four minutes. Top with raita or Greek-style yoghurt

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Saffron and Cardamom Kheer 

This fragrant rice pudding is indulgent and lightweight at the same time. Top with sunflower and pumpkin seeds to transform this delicate dessert into a breakfast of champions.


Preparation time: 10 minutes (plus 30 minutes for dry rice soaking)
Cooking time: 45 minutes for dry rice (or approx. 20 minutes with steamed rice)
Makes 8 little pots

Ingredients
1 ltr whole organic milk
100 gm Tilda® Pure Basmati Rice
5 tsp white sugar or 1 pack Tilda® Pure Steamed Basmati Rice
400 gm tin condensed milk
Half pint whole milk
Half tsp saffron strands
6 green cardamom pods
A handful of cashew nuts
A handful of raisins
3 tbsp ghee

Method
If using dry rice, wash it thoroughly in a sieve until the water runs clear. Soak the rice in a cup of cold water for half an hour

Reserve two tablespoons of the milk and leave to the side. Bring the remaining milk to boil gently in a large pot on medium heat. As it comes to a rolling boil, drain and stir in the rice. Lower the heat to low and cook, stirring regularly for 35 minutes

During cooking time, keep scraping any milk that settles on the sides of the pan and incorporating it back into the mixture. Warm the reserved milk and then soak the saffron in it

When the cooking time is nearly up, shell and crush the cardamom pods. Stir the cardamom, sugar, raisins, two tablespoons of the ghee and the milk-soaked saffron into the rice, then turn off the heat

In a small saucepan, bring the remaining ghee to a medium heat and lightly toast the cashews

Spoon the rice into little ramekins and decorate with the toasted cashews and a couple of saffron strands

If using a pouch of Tilda® Pure Steamed Basmati Rice and condensed milk, place the pouch contents in a pan with the condensed milk and half a pint of milk. Cook for 12 – 15 minutes and bring to the boil, before proceeding with the recipe from point four

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South Indian Uttapams

Uttapams are fermented rice and lentil delights hailing from South India. Gluten and wheat free, they are an incredibly moreish brunch staple. My recipe is more of an “instant” version, which also doubles up as a handy batter for Indian blinis.


Preparation time: 10 – 15 minutes (plus 60 minutes for soaking rice)
Cooking time: 15 minutes Makes 8 large pancakes or 20 small blinis

Ingredients For the Uttapam
150 gm Tilda® Pure Basmati Rice
50 gm urid dal (skinless mung or mungo beans)
1 cup water
3 tbsp Greek style yoghurt
1 tsp baking soda
Oil (sunflower oil spray works well)
1 tsp salt

For the topping
2 medium onions
2 medium tomatoes
1tbsp grated ginger
Handful fresh coriander
Half tsp chilli powder
2 tbsp sunflower oil
Salt to taste

Method
If using dry rice, wash it thoroughly with the lentils in a sieve until the water runs clear. Drain, and then leave to soak in a cup of water for an hour

To make the topping, slice the onions and tomatoes and combine with roughly chopped coriander. Heat the oil on high, add the onion and ginger and then sauté until golden. Toss in the tomatoes and cook gently until warm and just beginning to disintegrate, then turn off the heat

Cook the rice and lentils together until both are tender, then drain

Put the rice, lentils and the cup of water into a blender. Add the yoghurt and salt, then blend on the highest setting until you get a smooth batter. Mix in the baking soda and combine until you reach a pancake-like consistency

To assemble the pancakes, bring a blini pan or small egg pan to a medium heat with a good spray of oil. Spoon in a small ladleful of the batter, then quickly cover for a couple of seconds. Take the cover off, and little holes should have appeared on the surface when cooked on that side. Carefully flip the blini over and cook the other side for another five seconds

Repeat until the batter is all used up. Serve with a spoonful of the onion and tomato mix spread on top, and a chutney of your choice