Tuesday, December 1, 2009

Chatpate Chole


Here's what you will need

1 cup chickpeas washed and soaked in 4 cups of water overnight
1/2 cup finely chopped red onion
1 tbsp besan
1 tsp chili powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp garam masala
1 tsp anardana powder
2 tbsp lime juice
2 tbsp oil
1 tea bag
salt


Grind to a smooth paste

2 large tomatoes
4 garlic cloves
1 tbsp chopped ginger
1 green chili

For Garnishing

Handful of cilantro finely chopped
1/2 onion finely chopped
lemon

The Cooking Process


  • Place the chickpeas along with the water it was soaked in into a pressure cooker.Drop the tea bag,tea bag is used to give the chickpeas a darker color,you can completely eliminate adding it.Pressure cook the chickpeas until they are done but not mushy,The best method would be pressure cook for 3 whistles and then simmer for 15 mins.Don't let the chickpeas stay with the tea bag in the cooker for long once it cools since they might continue to get darker.When the cooker cools remove the tea bag and drain the chickpeas.
  • In a kadhai,add oil when it is hot enough add the onion and saute until they are light brown.Add the besan and fry until the raw smell goes.
  • Add the paste of tomatoes,ginger garlic and chili.Saute it for 3-4 mins.Cover and cook till oil separates.
  • Add the chili powder,cumin powder,coriander powder,garam masala,anardana powder and salt.
  • Now mix the chickpeas 1/2 cup water and simmer until the desired consistency is reached.
  • Once done switch off the flame and add the lemon juice and cilantro.
  • This is served piping hot with and batura or puris with chopped onion and lemon on the side.

Thursday, November 19, 2009

Basic White Bread


Here's what you will need


3 cups unbleached All Purpose Flour or maida
2 tbsp butter
1 1/4 cup milk
1/4 cup warm water
1 tbsp Dry active yeast
1 tsp salt
1 tsp sugar
2 tbsp extra virgin  olive oil

The cooking process


  • In a bowl mix warm water, sugar ,salt and active yeast. Keep aside till the mixture turns frothy.
  • In a saucepan add milk and 1 tbsp of butter and turn off the heat once the butter melts. Wait till the mixture turns lukewarm.
  • Sieve the flour 3 times so that it becomes light.
  • In a large bowl, add the yeast mixture and the buttery milk mixture (Make sure the mixture has turned lukewarm).Now adds in the flour a cup at a time. Till u have smooth dough.
  • Knead the dough really well for 10-15 mins.
  • Place the dough and lightly grease the dough with a tsp of oil. Cover with a cling wrap and set aside for an hour.
  • After an hour the dough will be almost double the size. Punch the dough down and knead it well for 5 mins on a floured surface. Shape the dough, grease it lightly with oil and place it in a well greased baking pan and cover with a cling wrap. After 45 mins the dough will rise and is ready for baking.
  • Preheat the oven at 375 deg F.Brush the top of the dough with melted butter and bake for 25-30 mins on the bottom rack of the oven.
  • If you are baking two loaves at a time the loaf pans should not touch each other or the sides of the oven. 
  • To test for "doneness", tap the bottom, it should sound "hollow". If it doesn't, bake a few minutes more.
  • Note that you want to be careful putting the bread in the oven. The bread dough is full of air from the yeast, and if you bang it around too much, you run the risk of knocking some of that air out, leaving you with flatter bread than you might like.
  • When done, immediately remove the loaf from the pan. Set on wire rack so that air can circulate around it. Brush the baked loaf with melted butter to make a soft, tender crust.Let it cool at least 1 hour before slicing and eating. Do not skip this step. If freshly baked bread is sliced too quickly, the inside remains damp and "doughy".
  • You can refrigerate the dough for 4 days in an airtight container.When you are ready to bake divide it in desired shape allow it to rise for couple of hours.Remember the dough isn't at room temperature so it will take a little longer to rise.Brush with melted butter and bake.
  • If you are making dinner rolls then shape the dough balls in sphere and  kept at least 2 inch apart on the baking tray after the first proofing.Bake for 15-20 mins.

Tuesday, November 3, 2009

The Melting Goodies:Microwave Peda

Be it the birth of a boy or happiness of getting good marks or a new job, people distribute mithai preferably pedas.This recipe of microwave peda is quick easy and delicious. I prefer homemade pedas since I have had bad experience with store bought Indian sweets in US.I usually prepare these when we have some pooja at home or when as prasadam for temple.


Here's what you will need


1 can sweetened condense milk 14 oz
2 1/4 cup milk powder (I used Nido brand)
8 tbsp clarified butter/ghee
1/2 tsp cardamom powder
Few strands of saffron
4 tbsp milk
Almonds/pistachios for garnishing


The cooking Process


  • Mix the saffron in 2 tbsp of warm milk keep aside .
  • Meanwhile in a microwave safe glass bowl ( use a good size bowl to avoid spills ) mix all the above ingredients except the nuts for garnishing.
  • On high power microwave for 2 mins.Remove and mix well.
  • Again microwave for 3 mins stir the contents every 30 secs.Remove and mix well.
  • Let it cool till it is warm enough to be handled. Knead it for 3 mins.
  • Pinch off a small portion of the dough and roll it into a ball.
  • Garnish with your favorite nuts Now gently press it between your palms to lightly flatten it. .
  • Let it rest for 15 mins.
Enjoy...


Yields: 23-25 pedas (approx. 3 cm in diameter)

Note:

  •   Ghee can be replaced by unsalted butter. But it taste better with ghee.
  •   The milk and saffron is added in this recipe to enhance the taste and texture of peda.You can skip it completely if you need to increase the shelf life.

Wednesday, October 28, 2009

Nankhatai


Here's what you will need:

1 cup All  purpose flour(Maida)
1/2 cup sugar (powdered if you are using Indian sugar)
1/2 tsp cardamom powder
1 tsp baking soda
1/2 cup Clarified butter or ghee (melted  and at room temperature)

The cooking process


  • Sieve the flour and baking soda is a mixing bowl. Add in sugar and cardamom powder.Now add in ghee -a spoonful at a time, mixing all the ingredients simultaneously,till you are able to get all the ingredients together to form a ball.Don't drop in all the ghee at once.
  • Cover the ball with a cling wrap place it in a airtight container and let it rest for at least 5 hours.It would be great if you could manage to keep it overnight.
  • Preheat the oven at 350 deg F.
  • Grease a baking sheet and pinch of small balls from the dough ball.Flatten them lightly between your palms.
  • Place them on baking sheet 3 cm apart.
  • Bake them for 15-18 mins until you see  light brown goodies with a few scars.
  • Remove the sheet from the oven.Once cooled store in an airtight container.


Note:You may decorated these cookies with silvered almond /cashews or pistachios.

For more healthier version of Nankhatai,check my Atta nankhatai

Thursday, October 15, 2009

Aloo Broccoli


Until I came to US, I had never tasted Broccoli. I use to call it green cauliflower whenever I saw it at the vegetable vendor (he he....). But in US I found it in many chinese and thai dishes.It surely has looks similar to cauliflower but tastewise its very very different and it can't be used as a substitute for cauliflower.

My husband during his bachelorhood along with his friend had once cooked a curry using broccoli and he says the house began to smell like hell (I don't know why).Not to tell but the curry was a disaster. Hence in our 3 years of marriage our refrigerator never saw (or smelled???) broccoli.

Finally, after a long wait I somehow convinced him to try broccoli.

"Lets try at least once.I have seen so many bloggers cooking it. I doubt it’s that bad."

Poor fellow. As he says mein bibi ka sab sunta hu.

"You can cook in my absence and both of you (me n my son) can have it. Please don't force me to have it. I will not eat it at all."

"Ok ok"

Hence broccoli arrived at our place a month back.

I cooked aloo broccoli as an extra sabzi in addition to the rajma masala.I thought if it does turn out good I can at least have rajma masala as an alternative.

While I cooked my apartment smelled great and the outcome was awesome. I called my DH and told him. He had it that night and now broccoli is always in my grocery shopping list.




Here's what you need

1 cup broccoli florets
1 cup potatoes cubed
3 tbsp coconut oil
1 tsp chili flakes
1/2 tsp chili powder
1 tsp turmeric
1 tsp black pepper powder
1 1/2 tbsp peanut powder(dry roasted peanuts powdered)
1/2 tsp sugar
salt

The cooking process


  • Heat oil in a frying pan. When it’s hot enough add in quick succession chilli flakes, chili powder, turmeric, and potatoes.
  • On medium heat stir fry till the potatoes turn golden. Lower the heat and cover the pan.
  •  When the potatoes are half way cooked add in the broccoli. Stir fry until done.
  • Flavor it with pepper, salt, sugar and peanut powder. Mix and let it cook for a couple of minutes uncovered.


Serve piping hot with rotis.

Yields: 2 adults

PS: Coconut oil and peanut powder add an unique taste to this dish and hence would strongly recommend it for this recipe.

Wednesday, October 7, 2009

The Delectable delight: Date cake


Here's what you need:

1 cup wheat flour(I used Sujata atta)
1/2 packet of 13 oz baking dates or 20 seedless dates
3/4 cup milk
3/4 cup sugar
1/2 cup oil (canola oil or sunflower preferred)
1 teaspoon baking soda
Handful of raisins and chopped walnuts

The cooking process


  • Soak the dates in 1/2 cup of warm milk for at least an hour.
  • Switch on the oven to 350 deg F.
  • Grind the soaked dates along with sugar,oil and the milk in which it was soaked to a smooth paste.
  • Sieve the wheat flour along with the baking soda thrice.This really help to make the cake light.I have always follow this as a practice since I baked my first cake.
  • In a large bowl add the paste,remaining milk and then fold in the flour one table spoon at a time. 
  • Add the raisins and nuts and mix only until everything is incorporated well.Don't over mix.Always mix the cake batter in only one direction,this helps to incorporate more air making the cake lighter.You might need to add few tablespoons of water to make a smooth batter.
  • Pour in a greased cake pan (I used 9*5 inch loaf pan) and bake for 45-50 mins or until the toothpick comes out clean when inserted in the center of the cake.Let it cool completely before you unmould. Brew a hot cup of coffee the next morning enjoy the cake. Taste best a day later.

Note:

If you do not own a oven you could bake this cake (infact any cake) in the pressure cooker.
Pour the cake batter in a greased aluminium or steel vessel.
Remove the gasket seal (also called the ring) and the weight(whistle) of the pressure cooker.In the empty pressure cooker without water,place a steel or aluminium plate and then place the vessel with the cake batter and close the lid.Let it cook initially on medium high flame for 10 mins and then on low flame for 45--50 mins.

Monday, October 5, 2009

The quick and easy :Kaju Katli



Be it a get together or a festival I always had this mithia at home and why not-who doesn't love it?Though I always had it store bought in those days.In the early days of my job,one of my colleague bought these and she said she made it and I was amazed.Not to mention they were yummy and I just believed her because there was no silver leaf(varakh) on it.This story goes nearly 5 years back -I had just done with my degree and I never asked her for the recipe.After I married my DH also loved these sweet diamonds and that was the time I googled for its recipe,tried it out many times and all attempts were successful.I found most of the recipes call for milk powder but I love the flavor of cashews so I prefer not adding it to my katlis.




Here's what you need

A 8"/10" frying pan
1 plate greased with ghee

1 flat plate or any flat surface greased.

1 wooden spatula

A sharp knife / pizza cutter


1 cup whole cashews

Grind it to fine powder.Do not add water or milk.Cashews if refrigerated(at least for a day) grinds well to form powder.

1/4 cup water

1/2 cup sugar


1/2 tsp cardamom (optional)

Few strands of saffron(optional)(I didn't use this)


The Cooking Process


In the frying pan bring the water to a rolling boil.Reduce the heat to medium add the cardamon,saffron,sugar.Mix well with a wooden spatula.


When sugar dissolves add the cashew powder and mix well to avoid lumps.Keep stirring the mixture till it starts leaving the sides of the pan and begins to thicken.At this stage switch off the flame,remove the content in a greased plate and let it cool for 4-5 mins.



When this mixture turn warm enough to be handled,with grease your hand and knead it well till it forms a smooth shinny ball.Roll this ball with a rolling pin on a flat surface.Shape the edges of this rolled circle to form a square so that you don't have any shapeless pieces .



With a pizza cutter/knife form the diamonds.Let them lay there for 5 mins.Separate these diamonds a store them in a airtight container-I prefer a nice big size one and avoid stacking them one above another.Anyways,they are all gone in couple of hours.


You may use silver leaf to decorate being cutting them in diamond shapes.


Use of cardamon and saffron is purely optional.You could also add few drops of rose water or rose essence.



You can make pista barfi with the same proportion using unsalted pistachios and replacing water by milk.


You can make kaju-pista rolls by placing a rolled square of pista barfi (this is the stage just before cutting them to the desired shape)over a rolled square of kaju katli rolling these layers to a tight roll as you do for patra or khandvi.Cut this roll to form 2 inch cylinders and dip the edges of each cylinder in a mixture of kaju+pista powder.




Tuesday, March 31, 2009

Idli Sambhar


Ingredients

For idli
2 cups sona masoori rice
1 cup urad gota
1/8 tsp methi seeds
3/4 cup thick poha

For Sambhar

1 cup toovar dal soaked for an hour in 3 cups of water
1 red onion finely chopped/7-8 pearl onions
2 medium tomatoes
veggies of your choice: I used french beans,carrots,pumpkin cubed
1 tbsp tamarind concentrate
1 tsp turmeric powder
1 tsp chilli powder
2 tbsp sambhar powder ,recipe here
salt
1 tsp oil
a small ball of jaggery
fistful cilantro finely chopped

For tempering :

1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch of hing
10 curry leaves
1 red chili slit
1/4 tsp methi seeds

1 1/2 cups chilled water(optional-helps if you are using a blender to make the batter)

Method

For idlis

  • Wash and soak rice,urad gota,and methi seeds together in 6 cups of water for 6-7 hrs or overnight.
  • Wash the poha well and add them to the soaked rice, dal mixture 30 mins before grinding.
  • Grind the ingredients in batches with enough chilled water to a smooth batter.Add little water at a time and do not run the blender continuously for more than a minute.Grind,stop,gather the ingredients in the blender with a spoon,add adequate water and grind again.
  • The more bubbles you see in the ground mixture the more soft idlis would turn out to be.Remove this batter in a large bowl.
  • Mix the batter with your hands for 2-3 mins.The heat of your hand will faciliate fermentation.
  • Ferment in a warm spot for 10-12 hours.
  • During winter-Switch on the oven bulb and place the batter atleast for 12 hrs.

While preparing idlis add salt to the batter and mix.Grease the idli stands drop in small amount of batter in each mould and steam the idlis for 15 mins.

For sambhar

  • Add the onion and tomatoes, turmeric,oil to the toovar dal and cook for 4-5 whistles.
  • Add the veggies in a pot and add 1 1/2 cups of water and cook until they are almost done.
  • In a kadhai,add oil,tempering ingredients,veggies along with the water they are cooked in, sambar powder,chili powder,tamarind,salt jaggery and cook for 3-4 mins covered.
  • Add the cooked dal,a cup of water, and cover and simmer for 10 mins.
  • Adjust the consistency and garnish with cilantro.

Monday, March 30, 2009

Khasta Kachori


What you will need

Filling:
3/4 cup Moong dal,grind to a coarse powder
1 tsp fennel seeds,crushed
4 tbsp besan
1 tsp chilli powder
1 tbsp coriander-cumin powder
2 tsp sugar
1/2 tsp ginger powder( can be replaced with fresh ginger)
1 tbsp sesame seeds (optional)
salt
2 tbsp lemon juice
1 tbsp oil
3 tbsp water


For the outer cover

2 cup all purpose flour
3/4 cup hot water
1 tbsp ajwain/carom seeds
salt
4 tbsp warm ghee
Oil for deep frying

What you need to do

  • In a bowl,take the all purpose flour,ajwain,salt,and ghee.Rub all the ingredients together until you have a bread crumbs like texture.
  • Add the hot water and make a soft dough with no cracks.Set aside for 30 mins.
  • Heat oil in a pan and add the moong dal powder and roast until it is light golden.Now add the besan and sesame seeds and roast until aromatic,about 2 mins.
  • Add the chili powder,fennel powder,ginger powder,coriander-cumin powder, sugar, salt, water, and lemon juice.Combine well and cook for another minute.
  • At this point this mixture should be lumpy.Set aside to cool.Divide the mixture into small balls.
  • Make small balls of the dough.Flatten the dough place the filling ball inside and get the ends together.Pinch off any excess dough.
  • Fill all the dough balls with the filling.
  • Heat oil on medium high heat for frying.
  • Take each ball and lightly flatten it between your palms and place it in the hot oil.
  • Fry on medium heat until golden on both sides.
  • Serve with mint and sweet chutney.

Wednesday, March 18, 2009

Rajma Masala

Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.

Ingredients

1 cup Red kidney
1 large onion finely chopped
2 large tomatoes finely chopped
4 garlic cloves minced
2 tsp ginger paste
3 green chillis finely chopped
1 1/2 tbsp coriander powder
1 tsp garam masala
1 tbsp cumin seeds
1/2 tsp chilli powder
1 tsp tumeric powder
2 tbsp cilantro
1 tsp kasoori methi
2 tbsp oil
1 tsp butter
salt

Method

Soak the red kidney beans overnight.Next day, cook in a pressure cooker till done.Kidney beans should be soft not mushy.Heat oil,when hot add the cumin seeds,when they crackle add the onions and fry for 5 minutes. Add the ginger-garlic,green chillis,tomatoes,garam masala,tumeric and water from the cooked kidney beans.Cover and cook again for another 3 minutes.Now add the boiled kidney beans,coriander powder,chilli powder,salt and cover and cook again till the rajma (kidney beans) gets nice flavor(about 10 mins).Add the kasoori methi,butter and cilantro mix well.Turn off the heat and serve hot.

Tuesday, March 17, 2009

Misal Pav



Ingredients

For sprout sabzi

1 cup Matki (or moth beans) sprouts
1 large onion
3 large garlic cloves crushed
2 tbsp peanuts soaked for atleast 4 hrs
1 medium potato,boiled and cubed
1 large tomato
1 tsp garam masala
1 tsp chilli powder
1 tsp turmeric powder
1 tbsp oil
salt according to taste
1 tbsp finely chopped cilantro

For the hot curry(also called Kat)

List 1

1/4 cup grated dry coconut
2" cinnamon stick
3 cloves
4 pepper corns
1 1/4 tbsp coriander seeds
1 tsp fennel seeds
6-7 dry hot red chilis

List 2

1 medium onion
4 garlic cloves
1 1/2 inch ginger
2 large tomatoes
1 tbsp tamarind concentrate
lime size jaggery
salt
4 tbsp oil
1 tbsp cilantro

Additional Ingredients while serving

2 cups farsan
1/2 cup fried poha chivda(optional)
1 medium onion chopped finely
1 lemon
cilantro for garnishing
6-8 pav


Method
  • Pressure cook the sprouted matki and peanuts  along with 1 1/ 2 cups water for 3 whistles.
  • In a kadhai heat a tbsp oil.When hot add the garlic,onions,fry until translucent.
  • Add the tomato cover and cook until tender.
  • Now add the sprouts+peanuts, potatoes, turmeric,chili powder,garam masala,cilantro, salt and 1/2 cup water.
  • Cover and cook for 5 mins,uncover and cook until dry.
  • In a pan heat a tbsp oil and fry all the ingredients in list 1 together until aromatic.
  • When cooled grind to a smooth paste.
  • In the same pan add another tbsp of oil and fry all the ingredients in list 2 together until onion and tomatoes are tender.When cooled grind to paste.
  • In the pan. add 2 tbsp oil add the pastes and fry until it leaves oil.
  • Add 2 cups of water,tamarind extract salt,jaggery,cilantro
  • .Boil it on low flame uncovered for 15 mins.The consistency of this hot curry should be liquid so add water if it turns thick.

While serving the plate consist of 2 pav, the hot curry in a bowl garnished with cilantro.and another bowl contains the sprouts sabzi. Finely chopped onions,farshan chivda and lemon are kept handy to add as needed.The hot curry is added to the sabzi as needed and this mixture is garnished with onion,farsan,chivda,cilantro and lemon juice.This hot and spicy misal is then had along with the pav.

Serve hot.

Thursday, March 12, 2009

Pineapple sheera


I had half pineapple sitting in my fridge for couple of days and I wanted to use in up before my fridge cleaning schedule.I couldn't think of any recipe to add it to except navratan korma and pineapple sheera.So I made both this week and it was the first time I made a pineapple sheera and my son loved it.

Ingredients

!/2 cup fresh pineapple chopped into small cubes
1/2 cup sooji
1 tbsp ghee
1/4 cup sugar (you can add more according to your taste)
1/2 tsp cardamon powder
nuts and raisins according your liking
Few strands of saffron
1 cup water
1 tbsp warm milk

Method


  • Boil the pineapple pieces in 1 cup water until they are soft.
  • In a pan, add ghee roast the nuts and raisins.Keep aside.
  • In the same pan, add sooji and roast until light golden brown,
  • Remove the tender pineapple pieces from the boiling water and add the water to the sooji.Stir well.
  • Sooji will absorb water and thicken.Mash half of the boiled pineapple pieces.Now add sugar,mashed and chopped pineapple pieces,cardamon,saffron(dissolved saffron in warm milk) and mix well.Cover and cook for 4-5 mins.Serve hot.

Wednesday, March 11, 2009

Seviya Kheer



Vermicelli kheer or vermicelli pudding is also called seviya kheer in (north India) and payasam in (south India).
It is a very simple to make, healthy dessert. It can be made using low fat milk.
This yummy dessert is great for festival cooking and today on account of rang panchami I decided to make this.

Ingredients

1 cup thin vermicelli
4 cups milk
1/2 cup sugar
1 cup water
1/2 tsp cardamon powder
1/2 tsp nutmeg powder
few strands of saffron
nuts and raisin according to your liking.
1 tsp ghee

Method


  • In a pan,add a tsp ghee roast the nuts and raisin keep aside.
  • Now add the broken vermicelli and roast until light golden brown.Keep stiring so that they don't get burned.
  • Pour a cup of water and let the vermicelli cook until they are just soft.
  • Add the milk,sugar,cardamon powder,nuts,raisins and cook it for 7-8 min.
  • Alternatively you can just boil the milk with sugar,cardamon,nuts and raisin till it reduces to 3/4th of the quantity and add this to the cooked vermicelli.
  • Mix saffron with a tbsp of milk and add it to the kheer and mix well.Serve kheer at room temperature or chilled.

Tuesday, March 10, 2009

Holi Special:Puranpoli and katachi aamti


Holi a festival of colors and fun is celebrated in almost every home in India.In a maharashtrian home it is celebrated with a sweet called puranpoli.Puranpoli has a stuffing made up of lentil and jaggery.This yummy sweet can be served with clarified butter/ flavoured milk or with a spicy curry called katachi aamti.

Ingredients
For dough
3/4 cup whole wheat flour
1/4 cup maida
pinch of salt
warm water
4-5 tbsp oil

For stuffing
1 cup chana dal washed and soaked for 4-5 hrs
1 cup jaggery
1/2 tsp cardamon powder
1/4 tsp nutmeg powder

Method


  • Using all the ingredients for the dough make a soft non-sticky dough, cover with a wet kitchen towel and keep aside for 30 mins.
  • Pressure cook the chana dal with 1 cup of water for 2 whistles.Drain the water from the dal.Set the water aside.
  •  Pulse the dal for few secs in the blender.
  • In a pan,add the dal and jaggery and cook on low heat until it becomes a thick mixture.
  • Keep stirring to avoid it from sticking to the bottom of the pan.If it seems too dry, sprinkle some water on the mixture.Turn off the heat add the nutmeg and cardamon powder and mix well.
  • When the mixture cools.Take a spatula and place it in the stuffing mixture. If it stands on its own without falling, it indicates the puran is ready.Now mix it and make small balls.
  • Uncover the dough knead for a couple of minutes and make 9-10 equal balls of the dough.
  • Roll the dough ball into a puri. Place the stuffing ball at the center and wrap the dough around the stuffing to make a ball.Prepare rest of the balls with the same procedure.Now take the ball that was made first and with enough flour for dusting roll it into a thin poli.
  • Meanwhile, heat a griddle over a medium high flame and cook the puranpoli on both sides without applying oil or ghee.Serve hot.

Katachi Aamti

Ingredients
1 cup stock (water) removed from the boiled chana dal
1/4 cup dry shredded coconut
2 cloves
1 small piece cinnamon
2 bay leaves
1 teaspoon tamarind pulp
2 teaspoon Maharashtrian goda masala
5-6 curry leaves
2 tsp turmeric powder
2-3 tsp red chili powder
1/4 tsp asafoetida
2 tsp cumin seeds
1 tsp mustard seeds
2 tsp jaggery or 2 teaspoon sugar
1 tbsp cilantro
salt to taste

Method


  • In a kadhai add tamarind pulp, Maharashtrian goda masala, salt, chili powder, jaggery in the chana dal stock and bring to boil.
  • Roast coconut and cumin seeds together till golden brown. Grind it to a coarse powder.
  • While the water is boiling. mix in the ground masala and simmer.
  • Tempering (tadka): In a pan, heat 2 teaspoon oil. Add mustard seeds, cloves, cinnamon, and bay leaves. When it sizzle, add turmeric powder, asafoetida and curry leaves. Pour the tempering over the boiling amti and stir.
  • Simmer for 5 mins. Garnish with cilantro.Serve hot.

Monday, March 9, 2009

Batatatychya kacharya


Batatatycha(potato) kacharya is one of the most popular maharashtrian side dish popular among kids.But at my place everyone loves them and why not they are so delicious and I am always short of them even though I make a larger batch.I made it yesterday and I had no time to take a click when I laid them in dish since within seconds they were almost gone.

Ingredients

2 medium potatoes washed,peeled and cut in circular disc 0.5 cm thick
oil for frying

Mix in a bowl:

2 tbsp besan
1 tbsp rice flour
1 tsp sooji
1/2 tsp turmeric
1 tsp chilli powder
salt

Method

  • Heat a skillet.Spread a tsp oil on it when hot.
  • Coat each of the potato disc with the mixture in the bowl and place them on the skillet.
  • Drizzle a tbsp of oil.Cover and cook till the side on the skillet is golden brown flip and repeat the process on the other side.Complete the remaining batch in the same manner.
Serve hot.
Note: If you cut the disc less thinner you can shallow fry them without covering the skillet.

Friday, March 6, 2009

Lemon Yogurt Cake


Last week my son turned 18 months and I had to bake a cake for him.I wanted to try the lemon-yogurt cake and when I googled I found this one from Ina Garten's Barefoot Contessa At Home.I skipped the 3 large eggs and did a few minor changes in the recipe.The end result was yummy,soft and fluffy cake.You could add berries and nuts of your choice to the batter.As it was my first attempt to bake this cake I baked it just plain.

Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice
pinch of salt

Method

  • Preheat the oven to 350 degrees F. Grease the baking pan.
  • Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
  •  With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for 25-30 mins or until the toothpick comes out clean when inserted at the center of the cake.
  • Meanwhile, cook the 1/4 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  • When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Thursday, March 5, 2009

Lettuce Paratha



Lettuce is a temperate annual plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. In many countries, it is typically eaten cold, raw, in salads, hamburgers, tacos, and in many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as use of the leaf.
US is next to China in production of lettuce.

Most gardeners and farmers group lettuce into four different types.

Romaines (Cos)

Romaine (cos) is a tall lettuce with rigid leaves that are tightly packed together. The leaves are dark green, with the inner leaves having less color. Some consider romaine the most flavorful lettuce variety.


Crispheads

Crisphead
lettuce is a very common variety of lettuce to find in your grocery store. Iceberg lettuce is a crisphead lettuce. The leaves are thin, light green, and densely packed together. It is best to grow this lettuce in cooler weather or start with transplants because of problems with bolting.

Butterheads

Butterhead
lettuce is smaller than other lettuce varieties. The leaves are not as tightly packed in as with crisphead lettuce, and the leaves are more tender than crisphead leaves. This lettuce has a smooth, light, and some would say “buttery” flavor.

Leaf lettuce

Leaf lettuces are the most varied of the lettuce varieties. Colors can vary from red to dark green. The leaves can be curly or ruffled. This is a favorite of home gardeners as it matures quickly once planted.

I love this veggie in sandwich specially in subway footlong but when it comes to my refrigerator I
prefer adding it into paratha or make a koshimbir out of it.My family loves these parathas and these make a great healthy meal.

Ingredients

2 cups packed finely chopped lettuce(I prefer iceberg or romaine)
1 tsp carom seeds
1 tsp cumin seeds
1 tsp turmeric
1 tsp chili powder
1 1/2 cups whole wheat flour+ some for dusting
salt
warm water
oil

Method

  • In a large bowl mix lettuce,carom seeds,cumin seeds,turmeric,chili powder,salt.To this add the flour little at a time and mix.Add warm water to make it into a smooth ball.Add a tbsp oil and knead it for a min and let it rest for 15-20 mins.
  • Make small balls of the dough.Heat a skillet on medium high.Roll the parathas thicker than chappati. Use enough flour for dusting.Once the skillet is hot, place the paratha on it.
  • When you see the bubbles coming up flip it.Apply 1/2 tsp of oil flip it again and repeat the same process on its other side .Make the remaining batch of parathas in similar manner.Serve hot with curd and lime/green chili pickle.
Note:You could make these parathas healthier by adding grated carrots to it and even make them more tastier by adding grated boiled sweet potato.

Wednesday, March 4, 2009

Green Onion zunka


Zunka Bhakri is an important dish from west India cuisine. It is one of the most important Maharashtra cuisine. Zunka bhakri is a part of daily meal in rural Maharashtra. Zunka is the versatile dish from rustic Indian recipes, prepared with besan and many spices with smooth texture.Almost in all old marathi films you can see a wife of a farmer bringing his meal to the farms basically consisting of zunka bhakri,lasun chutney and a red onions.

Zunka can be made of onions,green onion,cabbage,snake gourd,green peppers and even with methi.I prefer the one with green onions.

Ingredients

1 cup besan/chickpea flour-roast dry until little brown and aromatic.
2 bunches of spring onion /green onion/scallions
5 garlic cloves minced
4 green chilies finely chopped
5-6 curry leaves
1 tsp turmeric
1/2 tsp chili powder
pinch of hing
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp oil
1 tsp sugar
salt
3 tbsp water
cilantro for garnishing.

Method
  • Heat oil in a pan.When hot add hing,mustard seeds,cumin seed,curry leaves, green chillis,garlic fry for a min.Now add in the finely chopped green onions.Cover and cook for 2-3 mins.
  • Now add the salt,sugar,turmeric,chili powder and mix well.Add the besan little at a time to the  green onion mixing it simultaneously.
  • Sprinkle water on the mixture cover and cook for 5-7 min on low heat.Garnish with cilantro. Serve hot.

Tuesday, March 3, 2009

Dhokla

Dhokla is a Gujarati speciality – a savoury that’s made in almost every Gujju household. Traditionally,Dhokla is made from a fermented batter made of ground urad dal, cream of rice, chickpea flour, salt, spices and baking soda. This batter is steamed in pie-like plates and cut into diamond shapes. Dhokla taste like a spicy and softer version of cornbread. They are commonly served with coriander chutney and garnished with grated coconut and chopped coriander.
I make three varieties-one with besan,other with sooji and another with moong dal.
Here goes my version of dhokla with Besan.

Ingredients

For Dhokla:

1 cup chickpea flour/besan
1/2 cup plain yogurt
1 tsp tumeric
1/2 tsp asafoetida
2 tbsp ginger-garlic- green chili paste
2 tbsp lemon juice
1 tbsp Eno fruit salt
warm water
salt

For Tadka:

1 tbsp oil
1 tbsp mustard seeds
pinch of asafoetida
1 tsp sesame seeds(optional)
5-6 Curry leaves(optional)
1/4 cup water
2 tbsp sugar
2 tbsp lemon juice
1/8 tsp salt
4 tbsp finely chopped cilantro for garnishing

Method:
  • Mix yogurt,salt,turmeric,asafoteida,ginger- garlic-chili paste in a bowl.Now add the chickpea flour and warm water enough to make a smooth paste.Keep aside.
  • Meanwhile set up the steamer.You could use a large pot with a tight lid as a steamer.Use a inverted steel bowl as a stand.Grease a deep thali or a pressure cooker container.
  • To the dhokla batter, add Eno and lemon juice mix and pour in the greased thali.
  • Steam for 15 mins or until toothpick comes out clean.Cook uncover for 3-4 mins.After 10 mins, cut in desired shape.
  • For tadka -heat oil,add mustard seeds,asafotieda,sesame seeds and curry leaves.Once they splutter lower the heat.Add water,sugar,salt and let it come to a boil.Simmer for 3-4 mins.Turn off the heat,add the lemon juice.Mix and pour evenly on the dhokla. Let sit for 5 mins before serving.

Monday, March 2, 2009

Most Popular Indian Burger-Vada Pav


The Vada Pav is considered staple teatime snack in Maharashtra, particularly in Mumbai, where it has been popularized as street food. Vada Pav is available on hand carts, popularly known as Vada Pav chi gadi. They are seen everywhere in Maharashtra and also served at tea time in many of the state's small eateries and on long distance trains.

This Rs. 5 snack is a hit among young and old,rich and poor,villages to cities.In Mumbai -the commom man eats Vada Pav 24/7. He doesn’t require an occasion to celebrate the city’s staple diet.
The World Vada Pav Day is celebrated on 23rd August-it was on this day that a food chain registered the Vada Pav as its main business six years ago and corporatised the chatpata street food.

Today in India, Vada Pav is available everywhere. Even in an eatery named after Sachin Tendulkar,malls and even on crowded streets. The master blaster says the vada pav is an amazing snack. His buddy Vinod Kambli famously presented him with 35 Vada Pavs when Tendulkar broke Sunil Gavaskar’s 34-century Test record in March 2006. “One Vada Pav for every century,” Kambli had explained.
But the vada pav has travelled far beyond the playing fields, lanes, street corners and food courts of shopping malls in Mumbai. It is now even available even in the USA.
The Vada Pav’s Aroma has tickled the palates of New Yorkers and is fast set to join the ranks of chicken tikka masala, mutton biryani, fish curry rice, alphonso mangoes and Darjeeling tea which are among the favourite Indian Food and beverage worldwide.
Vada Pav is a powerhouse snack for any metro's quick-paced needs, whether it is New York or Mumbai.

Bhel,Shev puri,pani puri,dabeli,franky are among the popular street foods but the fan following for vada pav is the largest.

Ingredients

Filling:

1 lb potatoes boiled and mashed.
1 tsp turmeric
5-6 curry leaves
1 tsp mustard seeds
pinch of asafoiteda
1 tbsp oil
1 tbsp finely chopped cilantro
salt to taste

Grind to paste:
5-6 garlic pods
2" ginger
5-6 green chilis
12-14 mint leaves
1 tbsp coriander seed

Batter

1/2 cup chickpea flour/besan
1 tsp turmeric
1/2 tsp chili powder(optional)
pinch of baking soda
salt
water


Oil for deep frying

Method


  • Mix besan, chili powder, turmeric, baking soda and salt in a bowl.
  • Add water and mix till it turns into a thick batter.Consistency should be such that when a spoon is inserted and remove it should be evenly coated with the batter.Set aside for 1/2 an hour.
  • For  tadka: Heat 2 tbsp  oil, when hot add mustard seed,asafoteida,curry leaves,ground masala turmeric and cilantro.Pour this tadka on the mash potatoes,add salt and mix well..When cooled roll it into small balls.Keep aside.
  • Heat oil in a wok.When dip one potato ball in the batter and drop it in oil and fry until golden on both sides.You can fry 3-4 vadas at a time.Remove on a paper towel.

For chutney


  • Roast 4 red chillis(almost until they start smoking),4 garlic pods and 1 tbsp peanuts.Grind this along with 1 tsp chilli powder and salt.Don't use water.
  • When serving add 1 tbsp of tamarind concentrate to this dry chutney.


Assembling the Vada Pav
Divide the pav at its center.Apply chutney to one side ,Ketchup to the other and place the vada.
Enjoy...


Note:For butter vada pav- simply butter the pav and roast as you do for pav bhajji and then assemble.

Friday, February 27, 2009

Cucumber cake

At my aai's place we call this Dondhas/tavsalli. It's made of a larger cucumber available in Mumbai during the month of shravan. Its made with jaggery but I sometimes substitute it with brown sugar.My aai made it in similar way but she would cook the rested batter for a while and then bake in a vessel with a hole at its center on the gas stove.This vessel acted like a oven and she always baked her cakes in it.Some steam the batter rather than bake,I prefer the second method.


Ingredients

2 cups grated cucumber
1 cup semolina/Cream of wheat/sooji
3/4 to 1 cup grated jaggery/brown sugar (adjust as per taste)
1/2 cup coconut milk
1/2 tsp cardamon powder
1 tsp baking soda
1 tbsp ghee
pinch of salt
Powder sugar for garnishing (optional)



Method

  • Roast the semolina in ghee until aromatic.
  • In big bowl add all the ingredients except baking soda,mix well.
  • Break all the lumps and keep aside for an hour.
  • Add in the soda, mix and pour in a greased container.
  • Bake in an preheated oven at 375 Deg F for 20-25 mins or until you succeed in the toothpick test.
  • Ummold and garnish with powdered sugar and serve.


Note:You could also add nuts of your choice to the batter.

Best eaten when warm.

Thursday, February 26, 2009

Potato with Peppers



Ingredients

1 red pepper
1 green pepper
1 large potato cubed
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of asafoetida
1 tsp chili powder
1 tbsp coriander-cumin powder
1 tsp kitchen king masala
1 tsp turmeric
1 tsp sugar
salt to taste
2 tbsp finely chopped cilantro for garnishing(optional)

Method


  • Heat oil in a pan.Add the mustard seeds and asafoetida.
  • When the mustard seeds crackle add the potato,chili powder,coriander-cumin powder,salt,turmeric,saute for couple of mins and then cover and cook until potatoes are half done.
  • Now add the peppers and sugar and give it a good mix.Cover and cook on low flame for 5 mins.
  • Add the kitchen king masala ,mix,switch off the heat and garnish with finely chopped cilantro.

Serve hot.
Make 2 servings.

Tuesday, February 24, 2009

Green beans with red chilles


Ingredients

2 cups chopped fresh green beans,pressure cooked with 1/2 cup water for 2 whistles
4-5 curry leaves
2-3 red chilis
1 tsp cumin seeds
1 tsp urad dal
1 tbsp grated coconut/coconut powder
1/2 tsp chili powder
1 tbsp coriander-cumin powder
1/2 tsp turmeric powder
1 tbsp oil
salt to taste

Method


  • Heat oil in a heavy bottomed pan.Add the cumin seeds, urad dal,curry leaves,red chilis and coconut fry for couple of minutes.
  • Now add the green beans,salt,turmeric,coriander-cumin powder, and chili powder.Cover and cook for 5 min.
  • Uncover and cook till the water evaporates for the pan.
  • Serve hot with chappati.

Saturday, February 21, 2009

Gajar Halwa

Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and strews, as well as baby and pet food.The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic.Even baby carrots or mini-carrots have been a popular ready-to-eat snack food available in many supermarkets.Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.
Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet.Carrot and Spinach are main source of Vitamin A.

The most popular Indian dish made from grated carrots is "Gajar ka Halwa".
This halwa can be made with condensed milk/Khoya/milk.My sister loves it with coarsely powdered pedhas (instead of khoya).After Ganesh pujan we always has lots of pedas,khoya modaks at home.My mom would make gajar ka halwa using those stuffs and the result was great yummy dessert.Beetroot halwa is also made in similar fashion.I remember one of my friend's mom making halwa using equal proportion of carrots and beetroots.Beetroot gives awesome colour to this dish


Ingredients

1 lb carrots grated
1/3 cup sugar (you could add more according to your liking)
1 tbsp ghee/clarified butter
2 cups milk
1/2 tsp cardamon powder
Raisins,almonds,cashew nuts-whatever your prefer

Method


  • In a heavy bottom pan heat ghee.Add the raisins and nut fry for a min.
  • Now add the carrot fry for couple of mins.Add in the milk cover and cook for 5-7 mins.
  • Uncover add the sugar,stir and cook until its almost dry.Finally add the cardamon powder mix well.
  • Switch off the heat and serve warm or chilled.

Friday, February 20, 2009

Tomato Saar

A cold breezy day and a bowl of hot tomato saar makes the perfect combo.
Tomato saar is somewhat similar to tomato soup in texture but taste-wise saar has no competitor.Saar can be served as a soup or as a side dish.This perfect blend of sourness and sweetness can win any ones heart.

Ingredients

3 large ripe tomatoes
1/2 cup homemade thick coconut milk (recipe here)
2"cinnamon stick,broken
8-9 curry leaves
4 garlic cloves finely chopped
1 tsp cumin seeds
1 tsp chili powder
1/4 tsp turmeric powder
1 tbsp sugar
1/2 cup water
salt as per taste.
3 tbsp finely chopped cilantro
1 tbsp ghee

Method


  • Pressure cook the tomatoes for 2 whistles.Let them cool, remove their skin and puree them.
  • Heat ghee in a heavy bottom pan.Add cumin seeds,curry leaves,cinnamon stick and garlic.Fry for a min.
  • Now add chili powder,turmeric,salt,sugar,and the puree. Cover and cook on low flame for 5-6 mins.
  • Add the coconut milk and cook uncovered until the saar reaches the desired thickness.I personally don't like the saar watery.
  • Switch off the heat and garnish with cilantro.
  • Serve hot.Makes 3 servings.

Thursday, February 19, 2009

Strawberry Milkshake


US is one of the top producers of strawberries.One cup (144 g) of strawberries constitutes approximately 45 calories (188 kJ) and is an excellent source of Vitamin C and flavonoids.
Great breakfast and kid's favorite.

Ingredients
6 large strawberries cut lengthwise
1 1/4 cups cold milk
6 tbsp sugar
2 tbsp light cream/plain yogurt (optional)

Method


  • Combine all the ingredients in a blender. Blend for 20 seconds, or until smooth. Serve immediately.Make 2 servings.
Note:The addition of cream/yogurt will add thickness to the milkshake.
You could add a ripe banana to this recipe to make strawberry banana milkshake.

Wednesday, February 18, 2009

Atta Nankhatai



What you need

1 ¼ cup Whole wheat flour /Atta
½ cup melted clarified butter / ghee
1/2 cup sugar
½ tsp cardamom soda
1 tsp baking soda
1/8 tsp salt
1/2 tsp oil
Almonds/pistachios/cashew nuts for garnishing


Method


  • Preheat the oven to 350 deg F.Grease a cookie sheet lightly with oil.
  • Sift the atta,salt, and baking soda together.
  • Cream the ghee,sugar and cardamom powder.Add sifted mixture little by little to form a soft dough ball(you will need to knead it for a while to make a dough).
  • Make small balls of the dough and lightly press them between your palms.Place these cookies on a greased cookie sheet 2 inches apart.
  • Garnish them with nuts and bake them in the preheated oven for 20-22 mins or until they are light golden brown.

Tuesday, February 17, 2009

Masala Bhaat


Until few years back Masala bhaat (Masale bhaat in marathi) was inevitable part of Maharashtrian wedding.Though these days it is replaced by veg pulav,veg biryani or fried rice in almost every wedding, it is still cooked on many occasions in a Maharashtrian home.Even my home isn't an exception.I make this spicy one dish meal when I am lazy to cook a series of dishes and yet have a fulfilling meal.Its a no onion recipe and hence can be served even for a puja.

Ingredients

1 1/2 cup long grain raw rice
3 cups water
1/4 cup peas
1/4 cup potato chopped in 2"cubes
1/4 cup brinjal pieces
1/4 cup carrot or gherkins(tondli in Marathi)
2 tsp Maharashtrian goda masala
1 tsp turmeric powder
1/2 tsp asafoetida
salt,sugar to taste
2 tbsp oil
2" cinnamon stick
3 cloves
2 bay leaves

Masala (Lightly roast all the items and grind)
1/4 cup dry coconut
4 red chilies
2 tsp coriander seeds
1 tsp cumin seeds

For garnishing
chopped cilantro
Freshly shredded coconut
1 tsp ghee


Method


  • Wash rice and drain. Keep aside for 1/2 an hour.
  • Heat a heavy bottom pan. Heat oil and add the whole garam masala-cinnamon,bay leaf,and cloves. 
  • When all the masala ingredients sizzle, add turmeric powder and asafoetida. 
  • Add potato and chopped gherkins/carrot. Once soft, add peas and brinjal pieces and fry.
  • Next add the raw rice and keep stirring for some time on medium heat. 
  • Pour boiling water all over into the rice and vegetable mixture. Stir well.
  • Let the rice come to boil.Now turn down the heat to low and add the ground masala, goda masala, ghee, salt and sugar. Cover and cook. Rice is done when all the water evaporates. Garnish with coconut and cilantro. Top with ghee. Serve hot.

Monday, February 16, 2009

Kaju dice


Kaju katli is my all time favourite mithai.Whenever I go to visit anyone in Mumbai during my India visits, I mostly end up gifting them with a box of kaju katli.Though expensive it taste divine.
But I miss this delicious sweet in US.Though you get it in Indian Grocery stores but they are never as fresh as those we get in India.Luckily everytime I visit Goa when I am in India so I always have a big packet of Kaju.I have been successful in making the katlis so far but this time I decided to give it a twist.I made kaju dices.
The recipe for katli remains the same except if you need the katli you need to roll the dough and cut the katlis in diamond shapes.

Ingredients
1 1/2 cup cashew nuts/kaju(unsalted)
1/4 cup water
3/4 cup sugar
1/4 tsp cardamom powder or 1 tsp rose water

Method

  • Microwave the cashews for 4 mins (stir after ever 30 secs) and grind them in the dry grinder/coffee grinder to a powder.It is very important that the powder should be fine.
  • Take a heavy bottom pan and let the sugar melt in the water.When this mixture starts boiling with vigorous bubbles, add the cashew powder(keep stirring while you add to avoid lumps) and cardamon powder.Stir continuously till it forms a soft ball.
  • To test if done:Take little mixture and roll it on a plate it should solidify within seconds.
  • Transfer the content on a lightly greased surface.Let it cool until warm.Now knead it for 5 mins.
  • For making kaju katlis -Roll the ball to the 2 cm thickness and cool completely and then cut into diamond shape.
  • For making dice -Roll the ball to 5-6 cm thickness and cool completely and then cut into cubes.Store in airtight container.
  • Note:If the dough turns out very sticky then cook it little more till it forms a ball.If it turns hard add a few drops of water microwave for a min.and knead well.

Thursday, February 12, 2009

Veg kadhai


Veg kadhai is among my favourite.It goes well for any occasion calling for Indian food.I make this by two different ways.This dish can compliment any Indian bread-puri,chappati or naan.If made ahead of time (1-2hrs before it is served )it taste more delicious as by that time all the vegetable are marinated well is the gravy.
When served with naan with slices of onion and a cube of lemon it gives you the feeling of going out for a lunch or dinner at an Indian restraurant.Veg kadhai,puri/naan,Jeera rice/Veg Pulav,tomato onion koshimbir/boondi raita,pickle and roasted papad and a dessert - you have set the table to impress all your guests.

Recipe 1

This method of preparing the kadhai is a bit time consuming but still its worth the effort.A touch of ghee makes it royal and tasty.

Ingredients:

1/2 cup each of cauliflower floret,carrot cubed cubes,green pepper cubed,green beans,potatoes,peas
1 medium onion, finely chopped
2 large tomatoes,finely chopped
4 garlic cloves minced
1" ginger finely chopped
2 tbsp coriander seed
1 tbsp cumin seeds
2 cloves
1" cinnamon stick
1 bay leaf
1 tsp chili powder
1 tbsp coriander cumin powder
2 tbsp MDH Kitchen king Masala (if not available substitute it with pav bhajji masala)
1/2 cup malai/cream
2 tbsp milk
4 tbsp cilantro
1 tsp salted butter
2 tbsp clarified butter/ghee
2 tsp oil
2 tsp sugar
1 tbsp kasuri methi
salt
2 tbsp Lemon juice

Method


  • Heat 1tsp oil in a heavy bottom wok/kadhai.When hot add the onions fry till they turn translucent.Add garlic and ginger fry for 2 mins,add the tomatoes and coriander seeds.When the tomatoes turn soft turn off the heat.When cooled grind into a smooth paste.
  • Meanwhile heat another kadhai,add the salted butter fry each of the vegetables(except peas) separately till they are light golden brown.Keep aside.
  • In the same kadhai add the remaining oil,cumin seeds,cloves,bay leaf,cinnamon and fry for a min.Add the ground paste.1/4 cup of water and cover and cook for 5 mins.Add all the vegetables,chili powder,coriander cumin powder,masala, cover,and cook until the veggies are done.
  • Now add the malai,milk,salt,sugar,cilantro and cook uncovered for 3 mins.Add water if you find it too dry.
  • Finally add kasuri methi and ghee and cook for another 5-6 mins.Remove from heat and add the lemon juice.
  • Hurray,You are ready for the treat.


Recipe 2

Do you have uninformed guest today for meals?Here's the fatafat recipe and mind you no compromise in taste.

Ingredients

Vegetables listed above
1/2 cup finely chopped onion
2 tbsp ginger garlic paste
2 tbsp coriander powder
1 tbsp kasuri methi
1 tbsp tomato ketchup
1 tbsp tomato paste(You can puree one blanched tomato.I substitute this with ragu pasta sauce)
1 cup milk
1 tsp sugar
1 tsp chili powder(as per taste)
1 tsp cumin seeds
1 tbsp coriander cumin powder
1 tsp Kitchen King masala (optional)
salt
lemon juice
1 tsp butter

Method

  • In a bowl make a paste using coriander powder,kasuri methi,ketchup.coriander cumin powder,chilli powder,tomato paste and 1/4 cup milk.Mix well.
  • Heat oil in a kadhai ,add cumin seeds,ginger garlic paste fry for a min.Add onions fry until golden brown.Now add the prepared paste cover and cook for 3 mins.
  • Add in the vegetables,salt and milk to make the gravy to the desired thickness.Cover and cook for till the vegetables are done.Uncover and bring it to a boil.
  • Add cilantro.Turn off the heat and pour in lemon juice.Add a tsp butter just before serving.

Wednesday, February 11, 2009

Whole wheat cake

My toddler loves cakes and so do I.I decided to bake cake again this week but i am always concerned about two main ingredients-All purpose flour and sugar,both are not that good for health.I usually control the amount of sugar and he does eat it semi-sweet.This time I decided to twist my recipe a bit.A made two cakes one with whole wheat flour and All-purpose flour and the other just with whole wheat both turned out.Leftovers the next day tasted just divine.I am sure next time when i make these again i am going to wait for a day to have a bite of it.

Ingredients

3/4 cup whole wheat flour
1/4 cup All purpose flour
1 cup sugar
1 tsp vanilla
3 tbsp flavorless oil
2-3 tbsp milk
1/4 cup cold tap water
1 tsp baking soda
1 tsp baking powder
1/8 tsp cinnamon powder
1 tbsp each raisins,cashew nuts and almonds.

Method:
Sift whole wheat flour+all purpose flour+baking powder+baking soda.Add vanilla,oil,sugar,milk,cinnamon and mix into a smooth mixture with no lumps.Add water to make the dough to the consistency of dosa batter.You may add almonds,raisins,cashew nuts to the batter if you like.Whisk till you see bubble on the top layer of the mixture.Grease a baking tray pour the batter.Bake for 30-40 mins or until you succeed in the toothpick test in a preheated oven at 350 F.When cool unmold.
Note:For the whole wheat version I used 1 cup whole wheat flour and skipped the all-purpose flour completely.I also added 3 tbsp heaped of unsweetened chocolate.

Tuesday, February 10, 2009

Sabudana (Pearl sago) khichdi


Sago is a starch extracted from the pith of sago palm stems.Sago flour is nearly pure carbohydrate and has very little protein, vitamins, or minerals. However, as sago palms are typically found in areas unsuited for other forms of agriculture, sago cultivation is often the most ecologically appropriate form of land-use, and the nutritional deficiencies of the food can often be compensated for with other readily available foods.
In Indonesia and Malaysia, sago is used in making noodles and white bread. Globally, its principal use is in the form of pearls.
Pearl sago, a commercial product, closely resembles pearl tapioca Both typically are small (about 2 mm diameter) dry, opaque balls. Both may be white (if very pure) or colored naturally grey, brown or black, or artificially pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in South Asian cuisine, in a variety of dishes. In India, pearl sago is called sabudana ("whole grain") and is used in a variety of dishes.

Sabudana khichdi is one of the popular dish specially among Maharashtrians during fasting.Making sabudana khichdi is very easy but the real skill is to properly soak the sabudana.
My DH says that during his bachelorhood he has made many attempts to make the perfect khichdi but always ended up with a sticky one.
I am not a great fan of the dish when it is cold or reheated.I like to have it as soon as it is ready.I prepare it only during the days either of us fast and hence I don't add oil,curry leaves and cilantro.

The procedure for soaking:
Wash the sabudana couple of times and soak it in as much water as needed just to cover the top most layer of sabudana in such a way that the sabudana is immersed.

Ingredients

1 cup Sabudana(soaked as per the above method overnight or for 6-7 hrs)
1 medium potato -chopped in small cubes
1 tsp cumin seeds
2 tbsp clarified butter/ghee
2 green chillis
1/4 cup roasted peanut powder
1 tsp sugar
salt
1 tsp Lemon juice(optional)

Method:

  • Heat ghee in a heavy bottom kadhai on low flame.
  • When hot add the cumin seeds.green chillis and cubed potato.
  • Cover and cook till potatoes are done.
  • Meanwhile fluff the sabudana,add peanut powder,salt and sugar mix well.
  • Add this mixture to the cooked potatoes.Cook covered till the sabudanas are light brown,soft and translucent.
  • Stir it frequently while cooking.Once done remove from flame and add lemon juice.Mix gently.Serve hot.

Monday, February 9, 2009

Sambhar masala powder

Sambar or sambhar or Sambaaru (in Telugu), is a dish common in South Indian and Srilankan cuisines.
Sambhar is usually served with steamed rice. Sambhar with rice is one of the main courses of both formal and everyday south Indian cuisine. In Tamil Nadu,Wada sambhar and idli sambhar are popular for breakfast or lunch, and sambar is often served as a side dish at dinner.
Sambhar is also served for lunch and dinner in south India, commonly with idli, wada or dosa, along with two chutneys, a green coconut chutney and a mildly spicy red tomato chutney.
A two-course meal, the first consisting of sambar mixed with rice and eaten with some sort of vegetable side dish, and the second consisting of yoghurt mixed with rice, is perhaps one of the most common meals eaten in a typical southern Indian home.
There are many sambhar powders available in market-MTR being the popular among them.
But a home made sambhar masala is always better than the store bought once.You can store this masala powder in an air tight container for couple of months.

Ingredients

3 Tbsp coriander seeds
1 Tbsp channa dal
1 Tbsp fenugreek seeds
1 tsp urad dal
1 tsp black pepper
2" cinnamon stick
10 cloves
10-12 red chilies

Method:

Dry roast each ingredient separately in a skillet on medium flame.Don't over roast since that will change the flavor to a large extent. Grind to a powder when warm.