Late spring/ early summer is prime pickle season in India.  That’s when sour, green mangoes are plenty and in my family (and many others), it’s a very busy time!  The choicest of raw mangoes are sourced from favorite sellers (often closely guarded secret), the best Guntur chillies are procured, cold-pressed sesame oil is brought in and the next few days is a mad rush of washing, wiping, cutting, mixing and then waiting for the first taste of the pickle.  Large batches are often made by mothers to send to their children too.  My annual stock of different varieties still comes from India every year.  My mom goes through the same annual drill of making pickles and taking them to the courier to be packed under her watchful eye:)  But with the current pandemic situation, that tradition has taken a break.

Since tomato pickle is loved even more than mango by my husband and son, I decided to make a batch to satisfy the pickle craving.  Feeling somewhat lazy to go through the tedious process of sun-drying fresh tomatoes, I decided to use some store-bought ones instead.  I had made something similar many years ago, and a cousin visiting a few months back made some too.  So I knew this worked and would be both quick and delicious.

The predominant spice in this pickle is methi (fenugreek) seeds.  Extremely bitter when raw, it takes on a wonderful flavor upon roasting.  Somewhat akin to the magic that happens when raw coffee beans are roasted.   The recipe calls for part of it to be roasted and powdered and a small part to be used in the seasoning.  The rest of the spices are minimal…just mustard seeds, dried red chillies and asafetida.  I have used sesame oil to make this but peanut oil works well too.  You could also use vegetable or canola oil.

The tomatoes are cooked with tamarind and the seasoning is added when both have cooled down to room temperature.  I added some tomato paste which is not traditional but I find that it ups the tomato flavor, esecially if the sun-dried ones don’t pack a punch.  It is a fairly straightforward process and doesn’t take very long.  I typically store most pickles in the fridge since we don’t consume it every day and I find they retain their freshness and color for a longer time.

And although I have a nice collection of  traditional Indian pickle jaadis (ceramic containers), my preferred way to store them is in recycled glass bottles….jam, peanut butter, chutneys…..all of them get washed and saved   Before using, I just give them a good bath in the dishwasher and then air dry them.  This method works well for me, since I keep the pickle in the fridge.

This pickle is delicious with dosas, vadas, adais and pesarattu.  Also tastes great spread on bread for sandwiches and of course, simply mixed into rice with some freshly made ghee poured on top:)

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Sun-Dried Tomato Pickle

A cheat version of the traditional Andhra tomato pickle. Perfect with rice, spread on bread and with south Indian tiffins.

Ingredients

• 1 1/2 cups sun-dried tomatoes (I use store-bought)
• 1 1/2 cups water
• 1/8 cup tamarind*
• 2 tbsp tomato paste (optional)
• 3 tbsp red chili powder**
• 1 1/2 tbsp + 1/4 tsp fenugreek (methi seeds)
• 1/4 tsp turmeric powder
• salt to taste
• Seasoning:
• 2 dried red chillies
• 1 tsp mustard seeds
• 1/4-1/2 tsp asafetida (Hing)
• 2/3 cup oil (preferably peanut or sesame)***

Instructions

1

Roast the 1 1/2 tbsp fenugreek seeds on medium heat until they turn dark brown. Cool completely and powder. Set aside. You may have a little extra powder left which you can save for other dishes.

2

Pulse the sun-dried tomatoes in a food-processor until they get crumbly. You don't want it to turn into a paste.

3

Put the oil for the seasoning in a small pan. Add the mustard seeds and fenugreek seeds. When the mustard seeds start to pop and the methi seeds start to turn dark brown, add the asafetida and the dried red chillies. Turn off the stove when the red chillies start getting puffy. Let this mixture cool completely.

4

Take the sundried tomatoes, water, tomato paste (if using) and tamarind in a non-reactive pan and mix well. Heat for 5-8 mins on medium heat until it the water is absorbed and it comes together like a soft dough. Turn off the stove and once it becomes lukewarm, add the salt, turmeric powder, red chili powder and roasted methi powder.

5

Once the seasoning has come to room temperature, add it to the tomato mixture and stir well. Adjust the salt. Typically pickles are fairly salty since it gets milder when mixed into rice.

6

Transfer to bottles and store. I usually store this in the fridge.

Notes

* I use the tamarind that comes in the brick form. Choose the lightest color one that you can find. **Adjust the amount of the chili powder based on how spicy you like your food. I use Three Mangoes brand of chili powder for the pickle and this amount is perfect for us. *** This pickle is usually made with cold-pressed sesame oil. But peanut oil tastes great too. While you can use vegetable or canola oil, it may not be as flavorful.

Recreating a recipe from a memory is never easy.  Most often, there is that one piece of the puzzle missing.  At least with me.  Case in point, this corn curry.  I had it just once as a kid at a friend’s place.   Still remember sitting cross-legged on her sofa and tucking into a plate of rice and this curry.  Chunks of corn-on-the -cob nestled in a simply-spiced gravy with coconut milk.  I remember the gravy being slightly gritty and pale and the hints of black pepper.  Sketchy details for sure…..but everytime I saw fresh corn in the markets, that corn curry came to mind.  Finally took a shot at making it and I can say it is very close to what I remember….almost just like it

Going by the fact that my friend was Maharashtrian, I decided on spicing it with the maharashtrian Goda Masala.  Complex and yet so subtle.  Very different from the north Indian garam masala, although it uses many of the same spices.  Easily available in the Indian grocery stores in the US, I have to say that nothing beats a homemade one.   Am posting a simpler recipe that leaves out some of the harder to find ingredients like Dagad  Phool.  Although not fully authentic, it lies somewhere between and Goda masala and a kanda-lasun (onion-garlic) masala and is really delicious.

The sweetness of the fresh corn pairs very well with the spice of this masala and the black pepper.  I used a simple onion-ginger-garlic combination to get the recipe started, and also added a little bit of fresh coconut for a slight gritty texture that I like.  You can always omit it if you don’t have any on hand.

You could also use the frozen corn nibblers but they are somewhat larger.  Cutting the fresh corn into about an inch sized discs make it easy to handle.  If using fresh, try to pick more tender ears of corn.  They are easier to cut and won’t require an arm workout or damage your knife!  Using the instant pot or a pressure cooker also makes this a quick dish.  Of course, you can also make it on the stove top**.

A final tempering of mustard seeds and curry leaves brings the dish to life.  I use peanut oil in the tempering but you could use coconut oil too.  It’s so delicious with rice and is the current favorite in our house.  And although not quite the same, you could make it with frozen corn kernels or cut the kernels from the corn cob.

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fresh corn & coconut milk curry

By Bina – Serves: 4

A delicious curry using fresh summer corn, coconut milk and a maharashtrian-style masala

Ingredients

• 4 medium ears of corn
• 1 1/4 cup full-fat coconut milk
• 1 cup water
• 1 tbsp grated, fresh coconut (optional)
• 1 medium onion, chopped (approx. 1 cup)
• 2 cloves garlic
• 1/2 tbsp chopped ginger
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 2 tsp Goda masala
• 1/4 tsp black pepper powder, freshly crushed
• 1 + 1 tsp peanut or other mild oil
• salt to taste
• Tempering:
• 1 tsp black mustard seeds
• 1 sprig curry leaves
• 1/2 tbsp oil
• For a simplified version of the masala*
• 1 tsp peanut oil
• 10-12 fenugreek (methi ) seeds
• 2 tbsp coriander seeds
• 1/2 tsp cumin seeds
• 3-4 cloves
• 6-8 black peppercorns
• 1/2 inch peice cinnamon
• 1/2 tsp black mustard seeds
• 2 petals (not whole flower) star anise
• 2 tbsp dried, unsweetened coconut flakes or powder
• 1 tsp sesame seeds
• 2 dried red chillies (i used byadgi)
• 1/2 tbsp dried onion flakes
• 1 small clove garlic
• 1/2 tsp asafetida (hing) powder
• 1 tsp salt
• 1/4 tsp turmeric powder
• 1/2 tsp ginger powder

Instructions

1

For the masala powder: Heat 1 tsp oil in a skillet on medium flame. Add the fenugreek seeds and after a minute, add the coriander seeds. Stir for a minute and then add the cumin seeds, cloves, black pepper, cinnamon, mustard seeds, asafetida and dried red chillies. Keep stirring on a medium low flame for about 5 mins. Then add the garlic, onion flakes, sesame seeds and dried coconut. Continue to stir over medium flame until you see the coconut change color and the whole mix has a nice toasted aroma. Do not let it burn. Turn off the stove and immediately add the salt, turmeric and ginger powders. Stir and let it cool completely. Powder to a sandy texture.

2

For the Curry: Cut the corn into 1-inch circles. Keep aside.

3

Heat the instant pot in the saute mode and add 1 tsp oil. Once it heats up, add the chopped onions, ginger and garlic. Cook, stirring often until the onions soften. Make sure it doesn't burn or change color.

4

Remove the mixture onto a plate to cool. When it cools completely, grind to a paste with some water and fresh coconut (if using).

5

While its cooling, add the other tsp of oil and the corn pieces to the instant pot. In the saute mode, stir and cook for a few mins. Then add the masala paste, 2 tsp of the masala powder,1 cup water and 1 1/4 cup thick coconut milk. Add some salt and the black pepper powder. Stir.

6

Change the mode to pressure and cook on high pressure for 8-10 mins. Let the pressure release naturally. Change it back to the saute mode and add some more water if needed. Let it come to a boil and the sauce starts to thicken.

7

For the tempering: Heat the oil in a small pan and add the mustard seeds, When they start to pop, add the curry leaves. Be careful because the curry leaves will splutter.

8

Pour the tempering over the corn curry, stir and serve with rice.

Notes

* There are many recipes for an authentic Goda Masala online. ** If making on the stove-top, boil the corn pieces first and then add to the masala and cook following the rest of the recipe.

When we were in India last December, our hotel in Tirupati had one of the best south Indian breakfasts ever.  We made a beeline for the tiffin counter every morning, piling idlis, dosa and vadas onto our plate. However, what we really were after was the sambar that went with it.  Spicy and tangy, with a slight hint of sweet, it was so delicious!  And so on the last day, I did something quite out of character and asked if I could talk to the chef.  The poor man came out of the kitchen looking quite nervous, probably thinking there was a complaint.  Feeling equally nervous, I asked if I could have the recipe for the sambar.  He was kind enough to give a list of ingredients and brief description before rushing back to his kitchen.  And after promptly noting it down on my phone, it was experiment time in my kitchen.

The name tiffin sambar refers to its association with a south Indian tiffin, which is a meal that can be anything from a breakfast to a late-night snack, to a meal between meals!  In many ways, tiffin is the ultimate street food in the south and you will find small eateries and roadside carts packed with customers at any time of the day eating idlies, vadas and dosas off a banana leaf or a disposable leaf plate.  And if you are doing take-out, sambar in a small bag is always included.

The backbone of this sambar is of course, the masala.  It had some non-traditional (to me) ingredients like sesame seeds and roasted gram (dalia).  In my excitement of getting the recipe, I forgot to ask if he made it fresh every morning as a wet paste or powder.  Not having that information, I decided to go the powder route for the sheer convenience.  One of these days, I might try making a wet masala too and see if it alters the taste.

The powder stays fresh for many months in the refrigerator or freezer and so you can make a big batch.  You want to make sure that you roast the spices on a medium flame because any hint of scorching will give the sambar an unpleasent taste.  I used my trusted Byadgi chillies for this since they are not too spicy and give a wonderful color.  You can substitute with Kashmiri chillies if you can’t get your hold of the Byadgi.

I usually add a bunch of vegetables in sambar and this one has only onions and tomatoes.  Took a little getting used to, but makes complete sense since you want it to be a complement to the actual tiffin item and not have to worry about chunks of different vegetables interfering with it.  I do prefer the one with vegetables for eating with rice and have a couple of recipes on the blog like the instant pot sambar and the beetroot sambar.

This sambar has become our favorite to have with any tiffin item and I hope you try making it sometime too!

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Tiffin Sambar

Spicy and tangy with a hint of sweet, it's a perfect accompaniment to your idlis, vadas and dosas.

Ingredients

• Sambar Masala:
• 1/4 cup tuvar dal
• 1/3 cup roasted gram (dalia)
• 1/2 cup dried coconut, unsweetened
• 1/2 cup coriander (dhania) seeds
• 1 tbsp cumin seeds
• 10-15 byadgi chillies*
• 1/2 tbsp fenugreek (methi) seeds
• 1/4 cup raw sesame seeds
• 6-8 small cloves garlic
• 1 tsp oil like canola, peanut, sunflower
• Sambar:
• 1 cup tuvar dal
• 3/4 cup shallots or onions, roughly chopped
• 1 1/2 cup tomatoes, chopped
• 3-4 tbsp thick tamarind pulp
• 2-3 tbsp jaggery
• 1 tbsp any light oil
• 1/4 cup chopped cilantro
• salt to taste
• Tempering( tadka):
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafetida
• 1 sprig curry leaves
• 1 dried red chilli
• 1 tbsp oil

Instructions

1

For the sambar powder:

2

Heat a pan on medium heat, add the oil and then add the fenugreek seeds. After a few seconds, add the tuvar dal and start to roast it, stirring constantly until the fenugreek seeds start to change color. Do not raise the heat above medium.

3

Add the coriander seeds and red chillies and continue to roast until the coriander seeds start to crisp up.

4

By this time, the tuvar dal should have started to change color too. Now add the cumin seeds, garlic and sesame seeds. Stir for a couple of mins.

5

Add the roasted gram (dalia) and cook for 2-3 mins, stirring often. Then add the dried coconut and stir until the mixture gives a nice aroma. Don't let it change color.

6

Transfer this to a plate to cool. Let it cool completely and then powder in the blender.

7

Sambar:

8

Rinse the tuvar dal 2-3 times and cook in a pressure cooker for three whistles or instant pot for 8-10 mins on high pressure.

9

Heat 1 tbsp oil in a stockpot or a similar pan and add the onions. Saute on medium heat until it starts to soften. Then add the tomatoes and cook until it starts to soften.

10

Add 4-5 tbsp of the sambar masala, two cups of water, the tamarind and jaggery along with some salt. Cook until the mixture starts to thicken. Add the cooked dal, another 3-4 cups of water and bring to a boil. Add the chopped cilantro.

11

Lower the heat and let it continue to cook for about ten mins and make the tempering.

12

Tempering:

13

Heat the oil in a small pan and add the mustard seeds. Once the mustard seeds start to pop, add the cumin seeds, asafetida, dried red chillies and finally the curry leaves. Pour this over the sambar and stir. Add some salt if needed.

14

Garnish with some more fresh cilantro (dhania) and serve with tiffin of choice!

Notes

* The heat content and color of the powder will depend on what chillies you use so please pay attention to that. You can also adjust the amount of the byadgi chillies based on how spicy you like your food.

Figuring out a menu when having guests over is the hardest part for me.  Especially when it’s a more formal event and I want to make something that is delicious but also easy on the eyes :).   The classics have their deserved place in the repertoire but ever so often, I feel like taking a detour.  Nothing too drastic but just a twist on the familiar.  With that in the background, a rare sighting of very small bell peppers in the grocery store had me all excited and I knew I had to buy some.  As a kid, bharwan mirch (stuffed peppers) was a standard dish when we had guests over.  I remember it was always served on a bed of shredded cabbage and was always a crowd-pleaser.  So stuffed peppers it was going to be with this stash.  With pumpkins and butternut squash in such abundance right now, and Thanksgiving around the corner, I decided to give it a bit of a twist to honor the mood of the season.

The most common filling for bharwan mirch is potatoes and spices.  Simple but so tasty.  And I stuck to the classic version for these peppers, except for a couple of ingredients.  I added some toasted and roughly crushed pumpkin seeds and also some golden raisins.  The extra crunch and a touch of sweetness was a great balance to the spicy filling.

Pan-frying the stuffed peppers in  a little oil gave it wonderfully soft shell and a golden crust.  And the aroma in the kitchen is amazing!  If making a large quantity, you could always bake it in the oven to get a similar result.

I made a simple pumpkin sauce with just a few spices and I must say it really complemented the peppers really well.  I wish I had thought of it earlier but roasting the pumpkin before making the sauce would really intensify the flavor, I think.  Something to remember for the next time!  I used butternut squash over here but any cooking pumpkin would taste just as good.  Also, small peppers with a bit of a bite like banana peppers or poblanos should work really well.

This dish is definitely going to be on our Thanksgiving table.  It will be great with some naan, kulcha or a simple pulao on the side.  And if you are looking for a vegetarian/vegan dish to add to your table, I think it will not disappoint!

Happy Thanksgiving!

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Stuffed Peppers in Pumpkin Sauce

Dinner – Indian

Serves: 6

Baby bell peppers stuffed with spicy potatoes. A creamy sauce with pumpkin and raw cashews makes for a delightful festive dish.

Ingredients

• 8-10 small bell peppers
• 4 medium potatoes, boiled (approx. 2 cups)
• 1 green chili, finely chopped (less or more per taste)
• 1/2 tbsp fresh ginger, grated
• 1/4 cup fresh cilantro, finely chopped
• 1/2 cup frozen or fresh peas
• 3 tbsp golden raisins
• 1/4 cup raw pumpkin seeds or almonds
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp amchur powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 3/4 tsp turmeric powder
• 1+2 tbsp canola, vegetable or peanut oil
• For the sauce:
• 1 cup chopped butternut squash or pumpkin
• 3/4 cup tomato puree
• 1 medium onion
• 1 small green chili (more or less depending on how spicy you want it)
• 1-inch piece ginger, chopped
• 2 cloves garlic, chopped
• 2 green cardamom
• 1-inch piece cinnamon
• 1 small bay leaf
• 2 tbsp oil
• 8-10 raw cashews, soaked for 4-5 hours

Instructions

1

For the stuffing:

2

Chop the boiled potatoes into very small pieces.

3

Heat the oil in a pan and add the cumin seeds. When the cumin seeds start to sizzle, add the chopped green chili. and grated ginger. Stir for a minute.

4

Add the chopped fresh cilantro and stir, then add the coriander powder, amchur powder, garam masala powder, turmeric powder and red chili powder. Give it a quick stir and add the peas. Give it a quick stir.

5

Add the crushed pumpkin seeds and golden raisins. Then add the boiled potatoes and mix everything well. Turn off the stove and keep aside to cool.

6

For the sauce:

7

Heat 2 tbsp oil in a pan. Add the cardamom, cinnamon and bay leaf and stir for a few seconds. Then add the garlic, green chili, ginger, chopped onions and some salt.

8

Cook until the onions start to soften and change color slightly. Add the butternut squash/pumpkin and cook covered on medium heat until the squash softens.

9

Then add the crushed tomatoes and cook for 3-4 minutes on medium heat. Turn off the stove and let this cool completely.

10

Put the completely cooked mixture in the blender along with the soaked cashews and make a smooth puree.

11

Put it back in the pan wirh enough water to get the consistency of a thick sauce, Add salt to taste and bring to a boil. Turn off the stove.

12

For the peppers:

13

Cut the tops off the peppers and stuff until almost full with the filling.

14

Heat 2 tbsp oil in a pan and add the stuffed peppers. Cook covered on medium heat until the peppers are slightly charred and the skin has become wrinkled. Turn them every few minutes so that they are uniformly cooked.

15

Remove the lid and cook uncovered for a few more minutes. Check that they are completely cooked by piercing through with the tip of a knife.

16

Pour heated sauce over the peppers, garnish with some of the crushed pumpkin seeds and fresh cilantro. Serve with naan, kulcha or pulao.

And just like that, we are already into July.  The months of May and June sped by with a lot of travel, visits with relatives and a new for me – teaching an Indian cooking class in Boston.  So all the summer recipes planned for the blog – the burgers, the grilled kebabs, the picnic sandwiches and the frozen treats are still sitting as ideas in my notes folder; perhaps only to be posted next summer.   Because pretty soon, August will roll by and we will be staring at pumpkin recipes by then!

Made this Falooda a couple of months ago when we had friends over.  Equally at home as a drink and a dessert, it is the Indian sub-continent’s ice-cream sundae.  With origins in Iran as a dessert called faloodeh, it made it’s way to India and was popularized by the Mughals.  And although there are many versions including ones made with different fruits, the classic rose-flavored one remains my favorite.  I already have a recipe from many years ago on the blog but this one is a little special because the falooda noodles are made from scratch and the syrup is a delicious raspberry-rose version.  For the longest time, I used store-bought noodles or otherwise subbed with rice noodles.  Until I came across some recipes for homemade ones and realized how ridiculously simple it was to make.

All you need is some corn or tapioca starch, some sugar and water.  In my twist, I also added rose water and dried rose petals.  So much easier than making the savory sev or murukku and greasing the sev maker makes clean-up a breeze, a huge plus in my book!

I used freeze-dried raspberries to make the syrup since I had some at home.  You can certainly use fresh raspberries or even strawberries.  I personally like the pink hue that the raspberries impart.  And this is a tad bit simpler to make compared to the one from fresh rose petals. The other important element is the subja/tukmaria which is the seeds of the sweet basil plant.  It swells up when added to water and forming a gelatinous mass, not unlike chia seeds.  It is supposed to have cooling effects on the body and is hence great in summer drinks.  Easily available in Indian grocery stores, you can substitute with soaked chia seeds if needed.

Falooda has a really special place in my heart, full of childhood memories!  My favorite was from Badshah Cold Drink House near Crawford Market in Mumbai.  It was right by the gold bazaar; which we went to very, very rarely!  So whenever there was a visit to Zaveri bazaar, falooda from the shop was a special treat.

This is quite a show-stopper when entertaining.  Prepping all the elements a couple of days in advance and assembling just before serving makes for a very stress-free dessert option.  You can certainly use store-bought rose syrup and another option is the popular drink called Rooh Afza.  It will be delicious no matter how you make it

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Raspberry-Rose Falooda with Homemade Falooda Noodles

Serves: 4

Ingredients

• For the Falooda sev:
• 1/2 cup corn starch
• 1 1/3 cups water
• 2 tsp rose water
• 2 tbsp sugar
• 1 tsp dried rose petals, crushed into a fine powder
• Sev maker with the smallest holes, greased
• Bowl with ice-cold water and some ice cubes
• For the raspberry-rose syrup:
• 1 cup freeze-dried raspberries
• 1/2 cup sugar
• 1 cup water
• 4-5 tbsp rose water
• 2 tsp lemon juice
• For the Falooda*:
• 4 cups milk
• 2 tbsp sugar
• 4 tsp subja seeds**
• 4 scoops vanilla ice cream
• sliced pistachios and rose petals for garnish

Instructions

1

For the falooda:

2

Add sugar to the milk and bring to a boil. Reduce heat to medium and let it simmer for 4-5 mins. Turn off the stove and cool to room temperature and then chill the milk.

3

Rinse the Subja seeds and add enough water to just come a little over the surface. Keep aside for about half an hour to swell.

4

For the Falooda noodles:

5

Mix the corn starch and 1/3 cup water into a lump-free slurry and add the rest of the water.

6

Transfer to a medium non-stick pan, add the sugar and start heating over medium heat.

7

As it starts to thicken, add the rose water and when it comes together as a lump, turn off the heat and add the dried rose petals. Stir and transfer to the barrel of the sev maker. Press the sev into the ice cold water and set aside. Freezing it for about an hour makes the sev a little chewier.

8

For the raspberry-rose syrup:

9

Powder the raspberries and add a cup of water. Add the sugar and bring to a boil. Add the lemon juice and cook until it thickens slightly.

10

Turn off the stove and add the rose water, stir and strain. Keep aside;

11

To assemble the falooda:

12

Take four tall glasses. Add approx. 1/4 cup syrup to each glass. Then add a 1/4 quantity of the subja seeds to each glass followed by about 1/3 cup of the falooda sev. Add a fourth of the portion of the chilled milk by letting it flow gently along the walls of the glass to preserve the layers. Add a scoop of the ice-cream to each glass. Drizzle some more of the rose syrup, sprinkle sliced pistachios and rose petals and serve.

Notes

* Start with boiling the milk and chilling since that takes the longest time. ** Subja/ Tukmaria are the seeds of the sweet basil plant. You can find them easily in Indian grocery stores but can substitute with chia seeds. *** You can store the leftover sev in a little water in the freezer and the same with any leftover syrup.

I have a weakness for collecting kitchen tools.  Especially all kinds of pastry and mithai molds and I have been known to pester friends and relatives all over the world to get hold of them.  I know I really don’t need all of them but can’t help myself, they look so pretty and intricate!  I had been obsessed with the petit ecolier-like cookie molds for quite a while and was on the hunt.  Saw a few online but balked at their price and stepped back.  Then serendipitously, a wrong turn while strolling in a new city brought me right by a kitchen supply store.  And since I can never, ever walk by one without stepping in, I opened that door

It was like walking into Disneyland!!  They seemed to have everything one could ever want and if I could, would have picked enough to fill a truck!  But the reality of trying to fit stuff in a single suitcase had me content with simply gawking.  And then, walking by all the bread and cake and cookie pans, there it was.  The cookie mold I had been coveting …..and with a pretty spring theme too!  It flew back with me and colorful chocolate cookies to herald spring were on my mind.

I couldn’t make these in time for the first day of Spring but finally got around to baking them now.  And the pastel colors seemed so appropriate for Easter too!  I used natural colors like freeze-dried blueberries & strawberries and coffee, matcha and turmeric powders, which turned a beautiful pastel in the white chocolate.  This is certainly not a quick and easy cookie to make.  Needs a bit of patience and planning and I’m not sure how often I would make them.  But they are great for a special occasion or as a gift for someone special!

The butter cookie base is very flaky and tender.  The dough might seem a bit crumbly but it will come together…I promise   Making them a day or two in advance helps to streamline the process a bit.  The white chocolate toppers are also not too hard to make but can be a bit of a messy process…or maybe it’s just me.

The molds in different patterns are available online like here.  You can also use food colors instead of the fruit and powders.  Just adjust the amount to get the color of your liking  and remember that the colors typically get darker upon drying.

I used a double-boiler for melting the chocolate since I find it more reliable.  If you are comfortable with using the microwave method, certainly go ahead and use that.  Also, make sure to spread the chocolate thinly and evenly over the mold.  I learned the hard way that too thick and uneven of a layer will make attaching it to the biscuit harder.  If that does happen, take a vegetable peeler and very gently scrape the back to even it out.

The oppressive heat of summer is not yet upon us and we are still enjoying crisp early mornings with the sound of chirping birds, so a belated Happy Spring and also Happy Easter!!!

Print Recipe

Serves: 24 cookies

Ingredients

• For the biscuit (Cookie):
• 2 cups all-purpose flour
• 1 cup powdered sugar
• 3/4 cup unsalted butter (1 1/2 sticks), room temperature
• 1/4 cup non-fat dry milk powder
• 1/2 tsp baking powder
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1-2 tbsp water
• For the chocolate:
• 12 oz vanilla flavored white chocolate chips or wafers ( I used Ghirardelli)
• 1/4 tsp matcha powder
• 1/2 tsp instant coffee powder ( I used Bru coffee)
• 1/8 to 1/4 tsp turmeric powder
• 1/4 cup freeze-dried blueberries (I used the Trader Joe's brand)
• 1/2 cup freeze-dried strawberries

Instructions

1

For the biscuit:

2

Mix the all-purpose flour, milk powder, baking powder and salt. Keep aside.

3

Cream the butter and sugar for a couple of minutes until it gets a bit fluffy. Add the vanilla extract and mix well.

4

Add the flour mixture into the butter mixture. I used a stand mixer but you can do this with a hand-held mixer too.

5

The dough will look crumbly at this point. Add a tbsp of water and mix. It will still feel dry but should hold together. Add another tbsp of water if needed.

6

Dump the mixture on a clean counter and start bringing it together with using your hands. The warmth of the hands will melt the butter slightly and help the dough come together nicely.

7

Pat it into a rectangle and wrap with cling film. Refrigerate for about four hours.

8

Preheat the oven to 340 degrees F.

9

Remove the dough from the fridge and roll it out to about 1/8 inch thick on a lightly floured surface.

10

Cut using the cookie cutter from the set and transfer to a cookie sheet.

11

Gather up the scraps and re-roll until you have used up all the dough.

12

Put the cookie sheet back in the fridge for 20 mins.

13

Remove and bake at 340 degrees F for 14-16 mins, until the edges turn golden brown. Watch it from about 12 mins because the time can vary depending on the oven.

14

When the cookies come out of the oven, they will feel very soft. Leave them on the cookie sheet for about five minutes and then transfer to a cooling rack. They will crisp up nicely upon cooling.

15

*Chocolate Topping:

16

Powder the freeze-dried fruit and keep aside.

17

Set up a double boiler. Add half a cup of the white chocolate wafers and wait for it to start melting. Then add the respective powder and mix well until it has completely melted.

18

Pour over your mold and spread in a thin, even layer.

19

Transfer the mold to the fridge or freezer for the chocolate to harden. This takes just a few minutes in the freezer. Unmold and trim off the excess with a sharp knife. Keep them aside.

20

Assembly:

21

Melt some chocolate and spread a little in the corners of each cookie using a spoon. You will want to match it with the corners of the chcolate topping.

22

Place the chocolate of top of the cookie and wait for a few minutes for it to harden.

23

Enjoy!

Notes

*The size of my mold gave me six rectangles for every half cup of chocolate. Depending on the size of your mold, you will get more or less.

I’ll be honest…most of the air-fried recipes I have tried feel like a compromise.  Sure they are healthier and at times quite tasty, but don’t quite measure up to the deep-fried stuff aka ‘the real deal’   So far, only once have I been completely blown away and it was with these paneer tikkas.  And last week I had another wow moment with these fried idlis.  A special treat for us as kids using leftover idlis, it was my favorite especially with ketchup.

Leftover idlis are never a problem in my house because I could eat them every day!  And even if by a rare chance I am swimming in idlis, there’s always the freezer to hold the surplus.  But a craving for something deep-fried on a recent dull and rainy day resulted in this.  Opening the fridge to pull out some veggies for pakoras, I saw the idlis and remembred my childhood favorite.  The air-fryer was brought up from the basement and in less than fifteen minutes, I was biting into the most delicious fried idlis.  These were even better than the deep-fried ones …..perfectly crisp on the outside and perfectly fluffy on the inside.

The first batch I literally inhaled.  They were that good.  Then made another batch for the husband later in the evening.  Then rushed to soak rice and dal for another batch of idlis just to make the fried ones again   On a whim, also made some homemade ketchup which was easy and way tastier than the one squeezed out of a bottle!  Will post that recipe for very soon.

The second time around, I tossed the air-fried idlis in a seasoning of sambar powder, mustard seeds and fresh curry leaves…just to spice it up a bit.  You could go a step further and fry some onions, tomatoes and cilantro in a little oil, add some sambar powder and these fried idlis and toss.

You can use any standard idli recipe to make these.  I used this one but tend to vary the rice.  Sometimes I use idli rava, sometimes brown rice and the last time, I made it with red rice.  They will all taste delicious. This is a particularly good appetizer for parties.  Convenient too because you can make the idlis a few days in advance and air-fry them a couple of hours before serving.

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Air-fried Idli

Ingredients

• 8 idlis ( use any recipe or this one)
• 1 tbsp + 1 tsp canola, peanut or vegetable oil
• 1 tsp sambar powder
• 1 tsp mustard seeds
• 8-10 curry leaves
• salt to taste

Instructions

1

Preheat the airfryer at 400 F for 3 mins.

2

Slice each idli into four and add to a large bowl.

3

Drizzle 1 tbsp oil over the cut idlis and toss. You can mix by hand or a spatula too but I find tossin gthe best to prevent crumbling.

4

Arrange the slices in a single layer in the airfryer basket and bake at 400 F for 6-8 minutes. There is no need to turn them over.

5

You can have these as is with some ketchup.

6

For a spicier version, heat the remaining tsp of oil in a slillet and add the mustard seeds. When they pop, add the curry leaves, stir and add the sambar powder.

7

Stir and immediately turn off the stove. Add the fried idlis and toss to coat evenly.

8

Serve hot with ketchup of a chutney of your choice.

Vegetable Korma is the perfect dish to feed a large crowd. Easy to make, full of flavors and colors and with a mix of textures, it is a sure crowd-pleaser.  And very forgiving to all creative interpretations!  The very first korma I made was from a Tarla Dalal book and I think I was just out of high school.  That Navratan Korma, rich with heavy cream, paneer and nuts was my first foray into Mughlai dishes.  But there was also the coconut-based south Indian Kurma in the Udipi restaurants, which I had a particualr fondness for.  And recently I came across yet another version in a restaurant in Philadelphia.  Part of their Sunday brunch thali, the katori with vegetables hidden in a vibrant yellow sauce and garnished with jewelled pomegrante seeds and micro greens had me at first sight

If I could have made my way into the restaurant kitchen and pestered the chef for the recipe, I would have :).  Instead, I played detective and tried to figure out the ingredients.  I could see corn and carrots and peas and cauliflower and the description on the menu mentioned cashews, so I had something to start with.

Back in my kitchen, I set about making my version.  Mine had more vegetables than were in that dish but I think the taste ended up as a close match.  This version does not have heavy cream or yogurt, which is typically found in a korma.  Instead, the soaked cashews and coconut milk was able to recreate that same rich, creamy texture and keeps it vegan.

I did not add potatoes but if you decide to, add it to the pan in the beginning along with the carrots.  The process is fairly simple and quick and you can prep the vegetables and make the sauce a day before and store in the fridge.  Then before serving, you can bring them both together and finish the cooking in a few minutes.  The korma is delicious with puris but equally good with naan, paratha, pulao or rice.

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Vegan Vegetabke Korma

Ingredients

• 2 cups cauliflower, cut into small florets
• 1 cup carrot, cut into 1-inch batons
• 3/4 cup each green beans (cut into 1-inch pieces), frozen peas and frozen corn
• 1 medium onion, chopped roughly
• 2 large cloves garlic, chopped
• 1/2 to 1 thai green chili (or more per taste)
• 1 inch ginger, chopped
• 1/4 cup cashew, soaked for 4-5 hours
• 1/2 cup coconut milk
• 1/2 tsp fennel seeds
• 1/4 tsp mace
• 1/2-inch piece cinnamon bark
• 6-8 black peppercorns
• 2 cloves
• 6 green cardamom
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp kasoori methi (optional)
• 2 tbsp peanut, canola or vegetable oil, divided
• salt to taste.

Instructions

1

Heat a tbsp of oil in a large pan on a medium flame. Add the fennel seeds, mace, cinnamon, black pepper, cloves and cardamom. Stir for a minute and when the spices begin to get slightly puffy, add the onions, ginger and garlic.

2

Add some salt and cook covered on a medium-low flame until the onions soften. Don't let it turn brown.

3

Cool and transfer to a blender ( I used the vitamix). Set the pan aside to cook the vegetables.

4

Add the coconut milk, soaked cashews and a cup of water to the blender and blend to a smooth paste. Keep aside.

5

In the same pan used to fry the onions, heat the other tbsp of oil and then add the carrots and green beans. Cook for a couple of minutes and then add the cauliflower. Add some salt and cook covered until it about 70% cooked.

6

Pour in the sauce and add the green peas and corn, turmeric powder, coriander powder and crush the kasoori methi leaves into it.

7

Add some water to the blender jar to get every last bit of the sauce out and add it to the pan.

8

Cook until the vegetables are tender but not mushy.

9

Garnish with some pomegrante seeds and chopped cilantro

It has been slightly more than a bit wholesomely around here for the past few weeks.  All whole grains, no added sugar; not even the refined kind and not much very blog-worthy.  The fact that Holi was right aroud the corner kept cropping up in my mind and I wanted to make something a little bit festive to celebrate.  Something that wouldn’t derail the way I have been eating but a treat all the same

The festival of colors was most fun as kids.  Although not particularly fond of getting colors smeared on my face or feeling the stinging burst of a water balloon against the skin, it was hard not to get caught up in the revelry.  The streets used to be packed with people throwing colors and wishing each other, a lot singing and dancing and the whole atmosphere was very joyful.  And the food!!  Oh the food….kachoris, gujiyas, samosas, chaat, gulab jamun, malpua…something I looked forward to all year.

This year for some reason, malpua had been on my mind for weeks.  Simple pancake-like discs made from all-purpose flour and sometimes mava/khoya, fried and then dunked ito a sugar syrup.  Kind of  like a gulab jamun but simpler and so good!  My favorite part was the crisp circumference and I would eat through that part before making my way to the soft and syrupy centre.  This time, I chose to make it with whole-wheat flour and also added some almond flour to it.  I also kept it vegan by using almond milk and using oil instead of ghee.  And used my favorite unrefined sweetener – jaggery!

Most often malpuas are made by pouring batter into about an inch of oil so that they are completely suberged, and then frying them.  But I have also seen them made on a skillet similar to pancakes.  The latter seemed to be a bit healthier so I chose to go that route.  Surprisingly, they took very little oil but still managed to have that crispy edges.  And although I made a syrup of the jaggery, I chose to drizzle some on rather than dunking the malpuas in it.

These are really easy to make and just as delicious as the traditional ones, satisfying that craving for something sweet but not overly so.  They are also not too much effort and come together fairly quickly.  Do try making these sometime!

Happy Holi!

Print Recipe

whole-wheat and almond malpua

Ingredients

• 1/4 cup whole-wheat pastry flour (or aata)
• 1/4 cup almond flour
• 2 tbsp sooji (semolina)
• 1/2 cup plus more milk or almond milk (I used almond milk)
• 3/4 tsp fennel seeds, crushed roughly
• 4-6 cardamom, peeled and powdered
• 1/4 tsp black pepper powder
• a pinch of salt
• 1/4 tsp baking powder
• Peanut or canola or vegetable oil for frying
• Syrup:
• 1/4 cup jaggery
• 1/3 cup water
• 1 tsp rose water
• Optional: dried rose petals and slivered pistacios for garnish.

Instructions

1

For the syrup:

2

Dissolve the jaggery in the water and cook until it becomes a syrup of about 1-string consistency. I usually do this in a small bowl in the microwave but you can do this on the stove top. Add the rose water and keep aside.

3

Mix the whole-wheat flour, almond flour and semolina in a lage bowl. Add the salt, baking powder, fennel seeds, cardamom and black pepper powder. Add 1/8 cup of the jaggery syrup and enough milk/almond milk to make a thick batter of pouring consistency. The batter shouldn't be too thin. Keep aside for an hour.

4

Heat a skillet on a medium flame and add 1/2 tbsp oil. Then pour about a tbsp of the batter into the skillet. Depending on the size of the skillet, you can make a few at a time. Just make sure they aren't too close to each other and touching.

5

Drizzle a few drops of oil around each of the malpuas. You will soon see bubbles forming on the surface.

6

When the edges of the malpuas look golden brown, flip them over and cook until the other side is also golden brown in places.

7

Transfer to a serving plate and drizzle the remaining jaggery syrup on top.

8

Garnish with dried rose petals and sliced pistachios. Serve warm or at room temperature.

Notes

I used one tbsp batter for each malpua and got about eight of them.

I think every regional cuisine in India has its own magic spice blend which gives it that distinctive flavor and brings it to life.  Garam masala from Punjabi cuisine comes to mind immediately but think panch phoran in Bengali cuisine or methkut in Maharashtrian food or the ghashi in Mangalorean food and so on.  The one I was most familiar with while growing up on Andhra food was the koora podi; a spice mix made by dry roasting some dals, coriander seeds, dried coconut and sometimes adding peanuts and sesame seeds.  When one ran out of ideas or time to make an elaborate dish, this was either sprinkled on top or stuffed into vegetables, making the dish a star of the plate.

A very easy and versatile spice mix made by simply dry-roasting the spices and some dried coconut flakes before blending into a coarse powder.  Sometimes I make a slightly more elaborate version by adding dry-roasted sesame seeds, peanuts and some tamarind.  That version is particulary delicious when paired with eggplant.  My pinni (maternal aunt) makes this the best and I still drool at the memory.  Her house was our first stop during the annual summer trip to my amamma’s place.  After an overnight journey, the train would arrive early in the morning into Secunderabad and my Uncle would be waiting to receive us at the platform.  Then a rickshaw ride home and a hot bath later, we would be sitting to an early lunch of these eggplants with hot rice and tomato dal.  How some memories stay with us!

I found some beautiful finger-sized baby eggplants at the farmer’s market and made the stuffed version the other day.  I typically make a large batch of the podi and store in the fridge since it has coconut.  You can keep small amounts in an airtight bottle at room temperature and save the rest in the fridge or freezer.  This powder pairs particularly well with all kinds of gourd vgetables, zucchini and even sprinkled on a simple cabbage stir-fry.  In a pinch, it also fills in for chutney powder to be had with idlis and dosas.  Just make sure to mix in some good sesame or peanut oil

Print Recipe

koora podi

Ingredients

• Version 1:
• 1/3 cup chana dal
• 1/3 cup urad dal
• 2/3 cup coriander seeds
• 2 tbsp cumin seeds
• 12-20 byadgi red chillies
• 1 cup unsweetened dried coconut
• salt to taste**
• Version 2:
• The above plus:
• 1/2 cup dry-roasted peanuts
• 1/4 cup dry-roasted sesame seeds
• walnut -sized ball of tamarind
• 1 tsp jaggery powder

Instructions

1

Heat a skillet or small wok for a couple of mins and then add the chana and urad dals. Roast them over a medium flame, stirring often until they start to give off a nice aroma.*

2

Add the dried red chilles and roast for a couple of mins.

3

Then add the coriander and cumin seeds and roast until the dals just start to change color. Add the tamarind now if making version 2.

4

Add the dried coconut, stir for a couple of minutes and then turn off the stove. Add the peanuts and sesame seeds if making version 2.

5

Transfer to a plate to cool and then blend to a coarse powder along with some salt.**

Notes

* Make sure you are stirring constantly and keep the flame at medium since the dals tend to scorch quickly. ** I add only a small amount of salt since one typically adds salt to the cooking vegetables. If using to stuff vegetables, add more salt to the powder before stuffing.