Enjoy Indian Food

Poddale Upkari

noreply@blogger.com (Meera) — Tue, 21 May 2013 20:04:00 +0000

Sometimes, when I have a vegetable in hand, and am not sure what to do with it, I turn to my grandmother's simple upkari. Just add a coconut oil fanna/tempering of basic ingredients and a simple stir fry is ready. I do not add extra coconut, but for the authentic taste, a garnish of freshly scraped coconut is a must.

PoddaLe Upkari
Snakegourds South Canara Style
Ingredients
2 medium snakegourds/PadwaL chopped, remove seeds and membranes
salt to taste

Tempering
1 tbsp oil - preferably coconut oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
3-4 red chilies such as byadgi chilies

Method
1. Chop snake gourds taking out seeds.
2. Heat oil in a kadhai/wok/bogaLay. Add the mustard seeds, asafoetida and red chilies.
3. As they splutter, add snakgourds. Saute for 1 minute.
4. Cover with a lid and place water on the lid. Let it cook on a medium flame. Check from time to time. Sprinkle some water if needed.
5. Add salt.
6. Serve with DaLitauy and Rice.

Note -
1. Snakegourd seeds can be used to make a Konkani pancake - Sanna PoLo.
2. For an authentic flavor, garnish with freshly scraped coconut.

Homegrown PadwaL/Snake Gourd

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Kurmuryache Ladoo

noreply@blogger.com (Meera) — Mon, 20 May 2013 09:00:00 +0000

Gudiya picked up a packet of "Kurmuryache Ladoo" at the Indian stores. My mom, was here that time, declared that these can easily be made at home. I was eager to learn it myself since I had never made it before.

Kurmuryache Ladoo - (Count 10-12)
Puffed Rice Balls
Ingredients
2 cups Kurmure/churmure/Murmure/Mamra/puffed Rice
1/2 cup jaggery powder or grated jaggery
2 tbsp water

A spoonful of ghee to grease your hands

Method
1. Place jagger and water in a heavy bottomed saucepan. Switch on the gas and let jaggery melt.

2. Simmer till the mixture gets sticky and thick.

3. Keep a small bowl of water ready and with the help of a spoon, drop a small drop of jaggery mixture into water. When it forms a ball, it's ready to use. You will need to keep checking for this consistency.

4. Switch off the gas.

5. Add puffed rice and mix till it coats with jaggery.

6. Grease your hands with ghee/clarified butter.

7. Roll into balls.

Note -
1. This proportion gives me about 10-12 ladoos. This count varies depending on the size of the ladoos you are making.

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Dudhi Kofta Curry - It's different!

noreply@blogger.com (Meera) — Sun, 19 May 2013 15:29:00 +0000

I clearly remember when I made this curry for the first time. It was my 10th vacation and I decided to cook something all by myself. I browsed through mom's Ruchira and thought of making Dudhi Kofta curry. I checked the ingredients and everything was available at home. While following the recipe blindly, all along, I thought I was making Malai Kofta as kofta for me was always malai kofta from the restaurant. It didn't even occur to me that the recipe didn't even have malai or any other ingredients that make Malai Kofta. Yeah, I was all of 15! When the curry was ready, a delicious aroma wafted through the kitchen. I was happy. When my family arrived from work, mom was shocked to see my escapade. Everyone enjoyed it thoroughly, as it had come out really well. Every one, except me was happy. Though it tasted great, for me it was a disaster. After all, I was supposed to be making malai kofta and what I had made didn't even taste or looked like one. Now, it tasted great, but that's another story. The credit for that delicious taste goes to Mrs. Kamlabai Ogale of Ruchira.

Many years later, I prefer making this version than calorie and fat laden Malai kofta. The only difference is that I no longer look at Ruchira for reference. When I made this dish last time, I just threw some basic ingredients from my Maharashtrian pantry together. I am sure the recipe is quite close to Mrs. Ogale's original recipe.

Dudhi Kofta Curry
Bottle Gourd Fritters Curry
Ingredients

For making Koftas (10-12)
1 small dudhi/bottlegourd, peeled & grated, squeeze to drain out water
1/2 tsp turmeric powder
3/4 cup besan/chickpea flour
2 tbsp minced cilantro
3-4 green chilies or per desired heat, minced
salt to taste

You will also need
1/4 cup daaNyache KooT/Roasted, unsalted peanut powder
1/2 tbsp jaggery
water as needed
Salt to taste

Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tsp white sesame seeds
1/2 cup chopped onion
1/4 cup chopped tomato
1 tbsp goda masala
1 tsp ginger-garlic paste
1 tsp paprika or mild chili powder

Garnish
1 tbsp minced cilantro

Method
1. Squeeze out water from dudhi and mix with besan, salt, cilantro, chilies, turmeric powder. Make a thick dough and steam till they are cooked. Alternatively, you can deep fry these dudhi fritters and set aside to drain.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida, turmeric powder and sesame seeds.
3. As they splutter, add onion and ginger garlic paste. Saute till onion is soft.
4. Add tomatoes, goda masala and paprika. Saute for about 5 minutes.
5. Now add water, salt, jaggery and peanut powder. Bring to boil. Switch gas to low. Let it simmer.
6. Place koftas slowly into the simmering curry.
7. Simmer for few more minutes. Garnish with cilantro.

Note
1. In order to save some calories, I steam the koftas or sometimes use appe pan to shallow fry. But originally, these are fritters which are meant to be deep fried.
2. Adjust the amount of besan and salt, depending on the size of the bottle gourd. Make around 10-12 koftas for this recipe.
3. If you have a big bottle gourd, adjust the chickpea flour and other ingredients. Make koftas and freeze all the remaining koftas for future use.
4. Dudhi Muthiyas can also be substituted in this recipe.

Recipe Credit
Ruchira by Kamalabai Ogale
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Daal Fry

noreply@blogger.com (Meera) — Fri, 17 May 2013 13:00:00 +0000

Daal Fry is one of the most common dishes at the Indian restaurants. I make mine as follows.

Daal Fry

Ingredients

Pressure cook

1 cup toor daal

1/2 tsp turmeric powder

1/4 tsp asafoetida

Tempering

1 tbsp oil

1 tbsp ghee/clarified butter

1/2 tsp cumin seeds

1/4 tsp asafoetida

2-3 cloves

2 red chilies

2 green chilies, minced

1 tbsp ginger paste

1/2 tbsp garlic paste

1 tomato, chopped

You will also need,

salt to taste

1/2 tsp garam masala

1/4 tsp amchoor powder

Garnish

1 tbsp cilantro, chopped

Suggested Accompaniment

Jeera Rice

or Plain Rice

Method

1. Pressure cook toor daal, adding turmeric powder, asafoetida and adequate amount of water. Mash and set aside.

2. Heat oil and ghee in a saucepan. Add cumin seeds, cloves and asafoetida. As they splutter, add curry leaves, green & redchilies and ginger and garlic paste. Saute for 2 minutes. Add tomato and saute again for 1 minute.

3. Add mashed daal and 1/4 cup water. Add salt, garam masala and amchoor powder.

4. Simmer.

5. Garnish with cilantro

Note -

1. Do not add too much water as this daal has a thick consistency.

2. If you do not like too much heat, reduce the amount of chilies.

Eggplant-Avocado Bharta

noreply@blogger.com (Meera) — Wed, 15 May 2013 11:30:00 +0000

I made bharta/bharit with this unusual pair of eggplant and avocado. It tasted pretty good as a dip or as an accompaniment with the daily meal.

Eggplant-Avocado Bharta
Dip
Ingredients
1 eggplant - bharta variety
1 avocado
salt to taste
1 lemon, freshly squeezed
1 small purple onion, finely chopped

Tempering
1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp cumin seeds
1/2 tsp turmeric powder

Garnish
2 tbsp minced cilantro

Method
1. Grill eggplant applying oil. Let it cool down. Take the peel off and mash the pulp.
2. Mash avocado to pulp. Add it to the eggplant pulp.
3. Add salt, finely chopped onion and fresh lemon juice.
4. Heat oil in a saucepan. Add mustard seeds, asafoetida, cumin seeds and turmeric powder.
5. Drizzle over the eggplant-avocado mixture.
6. Mix in chopped cilantro.
7. Serve as an accompaniment with an Indian meal or as a dip with crackers/chips.

Note -
1. Do not make this bhurta too much in advance, else Avocado may turn black.

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Dudhichi Bhaaji - Bottlegourd again!

noreply@blogger.com (Meera) — Mon, 13 May 2013 12:00:00 +0000

My neighbor, Chris planted a "Dudhi" plant last year. She didn't even know that this vegetable can be eaten. She wanted to create a pumpkin patch for Halloween. When she took her kids to the local nursery to pick the seeds to sow, her kids loved the shape of this unusual gourd that was displayed on the seeds packet. So instead of pumpkin they planted bottlegourd. Very soon, they got a bumper crop. For them, it was just a decoration for Halloween. But very soon inquisitive Asian neighbors (from Vietnam and India - you know who that was!;-) enlightened Chris that this is an edible gourd. I am not sure if Chris ventured into cooking bottlegourd, but she shared it generously with her Asian neighbors!;-)

I made following bhaaji.

Dudhi chi Bhaaji
दुधीभोपळ्या ची भाजी
Bottlegourd Stir Fry
Ingredients
1 medium bottle gourd, peeled and cubed
salt to taste

Grind to a coarse paste
1/4 cup fresh coconut
1/2 tsp cumin seeds
2-3 green chilies (increase or decrease per personal preference)

Tempering
2 tsp oil
1/2 tsp cumin seeds
1/8 tsp fenugreek seeds
1/2 tsp turmeric powder

Method
1. Heat oil in a saucepan. Add the seeds and powder.
2. As the seeds sizzle, add bottlegourd pieces. Saute for 2 minutes. Sprinkle some water and cover with a lid. Place some water on the lid. Let it cook for about 15 minutes or so. Add water if needed.
3. Add ground paste and salt to taste. Continue cooking till dudhi is cooked fully.
4. Serve with daily lunch.

Note-
1. This is not a curry - so it does not have thin consistency. Based on your preference, you can make it completely dry or keep a little gravy.

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Harbharyachya Paalyacha ZuNka - Fresh Chickpea Leaves

noreply@blogger.com (Meera) — Sat, 11 May 2013 11:30:00 +0000

When I have leafy greens available, one of the recipes I try is our good, old ZuNka.

ZuNka made in my family is a very dry version. Pithale, on the other hand, has thin or pudding like consistency.

Harbharyachya Paalyacha ZuNka

हरभऱ्याच्या पाल्याचा झुणका

Chickpea Greens with Chickpa Flour

Ingredients

1 bunch Chickpea Greens, rinsed and roughly chopped

1/2 tsp chili powder

salt to taste

1/2 - 3/4 cup besan/chickpea flour

Tempering

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp asafoetida

1/2 tsp turmeric powder

Method

1. Heat oil in an iron kadhai/wok. Add mustard seeds, asafoetida and turmeric powder.

2. As they splutter, add chopped greens. Saute till they are cooked.

3. Stir in salt and chili powder.

4. Now add chickpea flour, spoonful at a time while stirring the mixture constantly. Keep adding till it starts to look dry. Add spoonful of oil if needed.

5. Keep sauteing for some more time till besan appears to be cooked.

Note -

1. This is a very dry dish. Serve with little yogurt on the side.

2. If the stems are very fresh, they can be chopped else, just tear off the tender leaves and use them in this recipe.

Chickpea Greens

Sweet Lassi

noreply@blogger.com (Meera) — Thu, 09 May 2013 12:00:00 +0000

Lassi has gained a wide popularity even in the United States. Even Trader Joe sells it.

In some parts of Mumbai, I have tasted this lassi, flavored with rose water. If it's not readily available, proceed without it. But rosewater adds a different flavor to this quintessential summer cooler.

Meethi Lassi
Sweetened Buttermilk
Ingredients
1 1/2 cups plain yogurt (I used skim)
1 cup water

2 tbsp sugar (more or less per taste)

A pinch of salt

Optional Garnish
1 tsp rose water
&/or crushed ice

Method
1. Churn yogurt, sugar and water to make thick buttermilk
2. If using rose water, stir in.
3. Chill. Serve with crushed ice, if using.

Note -
1. Some people also use grated jaggery instead of sugar for a more earthy taste. This lassi with jaggery is called Gudwali Lassi.
2. For richer version, you can use whole milk yogurt and top it with some heavy cream - for that "malai maarke" flavor.

Mughlai Mushroom

noreply@blogger.com (Meera) — Tue, 07 May 2013 11:00:00 +0000

This is my version of Mughlai Mushroom. This curry doesn't need turmeric powder. But due to antioxidant properties of turmeric, I tend to use turmeric in pretty much every recipe.

Mughlai Mushrooms

Mushroom Curry

Ingredients

1 pack Button Mushrooms, cleaned and sliced

1/2 cup green peas (fresh or frozen)

salt to taste

1 tsp Mughlai Garam Masala

Tempering

1/2 tbsp oil

1/2 tsp turmeric powder (optional)

Grind to a fine paste

10-12 raw cashews, preferably unsalted - soaked in water for 2 hours

1 tbsp white poppy seeds, soaked in water for 2 hours

A pinch of nutmeg powder

1 cup boiled onion, approx 1 medium onion

Method

1. Slice onion and pressure cook. Set aside to cool down.

2. Soak cashews and poppy seeds in a separate container.

3. Grind drained cashews, poppy seeds, nutmeg powder and boiled onion to a smooth paste.

4. Heat oil in a kadhai or wok. Add turmeric powder if using. Saute for few seconds without letting it burn. Add ground paste. Saute for about 10 - 15 minutes. Add a splash of water if necessary.

5. Now add mushrooms, green peas, salt and sugar. Mushroom will leave water. Let it cook in that moisture. Sprinkle Mughlai Garam Masala.

6. Simmer till extra moisture is evaporated or keep some gravy if you desire.

7. Switch off the gas and serve with flatbread of your choice.

Note -

1. I use white button mushroom or baby portbella mushroom for this recipe. Use about 2 cups sliced mushrooms for this recipe.

2. To make the gravy richer, you can add 1/4 cup heavy cream after sprinkling garam masala.

Leeks Fried Rice

noreply@blogger.com (Meera) — Mon, 06 May 2013 12:07:00 +0000

I had checked out Mireille Guiliano's French Women don't get fat book. I wanted to try her Leeks soup. But I couldn't get good leeks in the market. So I got frozen leeks from Trader Joes and never made that soup so far. But I wanted to use those frozen leeks so I created this Leeks fried Rice. Leeks is a vegetable that can be described best as bodybuilder spring onion!! ;-)

Leeks Fried Rice
Ingredients
1 lb Frozen, chopped Leeks
1 1/4 cup rice, rinsed and drained
2 1/2 cup warm water
salt to taste
A dash of Soy sauce
Freshly ground black pepper, as needed

Tempering
1 tbsp oil
1 tsp ginger paste

Suggested Accompaniment
Szechuan Prawns

Method
1. Rinse and drain rice. Set aside.
2. Heat oil in a heavy bottomed saucepan.
3. Add ginger paste. Saute for 1 minute. Add leeks. Saute for 30 seconds.
4. Add drained rice. Keep sauteing for 2 minutes.
5. Sprinkle freshly ground black pepper and soy sauce.
6. Add warm water, salt and bring to boil.
7. Switch the gas to low, cover and let it cook.
8. Fluff with the fork before serving.

Note -
1. I used frozen chopped leeks.
2. Please note that this rice is very mild. So make sure to serve it with some spicy delicacy of your choice.

Leeks Fried Rice with Szechuan Prawns

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Szechuan Prawns

noreply@blogger.com (Meera) — Sun, 05 May 2013 12:30:00 +0000

Szechuan cuisine from Sichuan region of China is relished in India. I am sure the recipes are tweaked for Indian tastebuds. I made my version of Szechuan Prawns which was loved by all. I am absolutely sure that this is not authentic. ;-)

Szechuan Prawns
Prawns/Shrimp Szechuan style
Ingredients
Marinate for at least 1/2 hour
1 lb shrimp/prawns, deveined, cleaned
1/2 tsp turmeric powder (optional)
1 tsp paprika for color
salt to taste
1 tbsp Soy Ginger Sauce

Whisk for making sauce
4 tbsp tomato ketchup
salt to taste
1 tbsp sugar
A splash of Soy sauce
1 tsp paprika
1 tsp rice vinegar
1/2 tsp Hoisin sauce
2 tbsp corn starch
3/4 cup water

Tempering
1 tbsp oil - preferably toasted sesame oil
2 red/dried chilies, chopped into 3-4 parts
2 tbsp ginger paste
2-3 spring onions, chopped

Garnish
1 spring onion, greens only cut diagonally

Suggested Accompaniment
Leeks fried Rice
or
Plain Rice
and
Green Chilies in Vinegar

Method
1. Marinate shrimp/prawns in the marinade. Refrigerate for at least 1/2 hour.
2. Whisk sauce till there are no lumps of corn starch.
3. Heat oil in a wok. Add dried chilies. As they sizzle, add ginger paste. Saute for 1 minute. add spring onions. Saute again for 1 minute.
4. Add marinated shrimp along with the marinade. Let it cook.
5. Add sauce mixture and stir till sauce thickens.
6. Adjust for salt if needed.
7. Garnish with spring onion greens.

Note -
1. Turmeric powder is definitely optional. I prefer it with any seafood or chicken.
2. Keep in mind that the Soy sauce, soy ginger sauce, hoisin sauce etc already have salt. Add your salt accordingly.
3. If you do not have soy ginger sauce, use 1 tsp ginger paste and few drops of soy sauce for the marinade.
4. If you do not have paprika, use any mild chili powder (like Kashmiri chili powder) which will add bright red color without adding too much heat.
5. You can dredge marinated shrimp/prawns in a spoonful of cornstarch - taking care to shake off excess marinade - add deep/shallow fry them before adding to the wok. It will surely taste tastier and crunchier but will also add calories. ;-)

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Kobichi Bhaaji (2)

noreply@blogger.com (Meera) — Fri, 03 May 2013 11:30:00 +0000

As a kid, cabbage was not exactly my favorite. but as my tastebuds and I grew, I think I started liking cabbage more. Mom generally made two types of kobichi bhaaji for our lunchbox. One was with addition of chana daal and the other was with potato and/or green peas. I personally like cabbage + Potato + green peas combo more than just cabbage and potato.

Kobichi Bhaaji (2)

Cabbage with potatoes and green peas

Ingredients

1 small cabbage, shredded

salt to taste

1/2 cup green peas, fresh or frozen

1 medium potato, peeled and chopped, soak in water till ready to use.

Tempering

1 tbsp oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

1/2" ginger, peeled & grated

2-3 green chilies, slit

Garnish

1 tbsp fresh coconut

1 tbsp minced cilantro

Suggested accompaniment

Fulke

Ghadichya Polya

Method

1. Heat oil in a kadhai/wok. Add tempering ingredients till turmeric powder. As they sizzle add green chilies and grated ginger. Saute for 2 minutes.

2. Add drained potato pieces. Add 1 tbsp water. Cover and cook for 5 minutes till potatoes are semi cooked.

3. Add shredded cabbage and green peas. Sprinkle some water. Stir well.

4. Cover and place water on the lid.

5. Cook till cabbage is cooked to your liking. Sprinkle water from time to time if needed.

6. Add salt to taste after cabbage is cooked.

7. Garnish with coconut and cilantro.

Note -

1. This bhaaji can be made by adding just potatoes or just green peas along with cabbage.

Paneer Pulao

noreply@blogger.com (Meera) — Thu, 02 May 2013 12:00:00 +0000

Ever since I have discovered that Costco sells paneer, I buy that huge piece, cut it into 5-6 chunks and freeze them individually. Later, as and when I need it, I thaw one chunk at a time for the recipe. I decided to make Paneer Pulao. As usual I added more vegetables.

Paneer Pulao
Rice with Indian Cheese
Ingredients
1 cup Basmati rice, rinsed, drained
salt to taste
2 cups mixed vegetables (Green beans, carrots, green peas, corn etc)
1 cup Paneer cubes
1 medium potato, peeled & cubes (optional)
1 tbsp Pulao masala

Grind to a fine paste
1 cup cilantro
5-6 fresh mint leaves
2 green chilies (optional)
2 garlic cloves
1" ginger
1/2 lemon

Tempering
1/2 tbsp oil
1/2 tsp cumin seeds
3-4 cloves
1" piece of cinnamon
3-4 black peppercorn
2 green cardamoms
1 bayleaf

Garnish (Optional)
1 tbsp clarified butter

Suggested Accompaniment
Raita

Method
1. Rinse and drain Basmati rice. Set aside.
2. Heat oil in a heavy bottomed saucepan.
3. Add all the whole spices for tempering. As they splutter/ get unfurled, add green paste. Saute for 5 minutes of medium flame.
4. Add basmati rice and saute for 1 minute.
5. Add potato - if using along with the vegetables. Saute for 1 minute.
6. Add 3 cups water, salt to taste and pulao masala.
7. Bring to boil. Switch the gas to low. Cover and let it cook for about 12-15 minutes.
8. Place paneer pieces. Switch off the gas. Keep covered for at least 10 minutes before serving.
9. Fluff the rice with a fork. Drizzle ghee/clarified butter - if using.

Note
1. For richer taste, fry paneer and potato pieces. In that case add both in step 8.
2. For richer taste, use ghee for tempering and use even more ghee for garnish.
3. I use frozen vegetables for this recipe.
4. I always use double proportion of vegetables to rice. Adjust per your own liking.

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Zucchini Koshimbeer

noreply@blogger.com (Meera) — Wed, 01 May 2013 19:30:00 +0000

Zucchini is a summer vegetable that grows in abundance here in summer. If you plant Zucchini, you just get inundated with the bumper crop so that's the perfect time to invent/create some unusual recipes.

Zucchinichi Koshimbeer

Zucchini salad

Ingredients

2 small or 1 big zucchini, grated

1 lime or lemon

salt to taste

A pinch of sugar

2 tbsp unsalted, roasted peanut powder/daaNyache kooT

1 green chili, chopped

Tempering

1 tsp oil

1/2 tsp cumin seeds

1/2 tsp asafoetida

Method

1. Mix grated zucchini with all the remaining ingredients.

2. Heat oil in a small saucepan. Add cumin seeds and asafoetida.

3. As the seeds splutter, drizzle the sizzling oil over koshimbeer and mix well.

Note -

1. There is no need to peel the zucchini.
2. Sometimes, I add grated carrots to the above koshimbeer and then it looks like this -

Zucchini - Carrot Koshimbeer

Soya Badi aur Alu - Potatoes with Soy Chunks

noreply@blogger.com (Meera) — Mon, 29 Apr 2013 09:30:00 +0000

I was inspired to make this curry after tasting it at Raja Foods, Jackson Heights, NY. This is my version.

Soya Badi Aur Alu
Potatoes with Soy Chunks
Ingredients
4 medium potatoes, boiled, peeled and roughly chopped
1 cup Soy chunks like Nutrela soaked in water for at least 2 hours
salt to taste

1 tsp Punjabi Garam Masala
1 tbsp coriander-cumin powder
1 tsp chili powder

*Grind to a fine paste
1 cup cilantro
10 Mint leaves
3-4 green chilies
3 garlic cloves
1" ginger
1 tbsp lemon juice
salt to taste

Tempering
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
* Green paste
1 cup chopped onion
3/4 cup chopped tomatoes

Garnish
2 tbsp minced cilantro

Suggested Accompaniment
Onion Kulcha
and
Raita

Method
1. Soak Soy chunks like Nutrela in water for at least 2 hours. Drain. Add about 2 tbsp green paste to the drained soy chunks and pressure cook adding 2 tbsp water for 2-3 whistles. Keep aside.
2. Heat oil in a heavy bottomed saucepan. Add the ingredients for tempering. Saute onion till it is soft.
3. Add remaining green paste and saute for about 5 minutes. Add tomatoes and keep on sauteing till oil leaves masala.
4. Add coriander-cumin powder, garam masala and chili powder. Add potato pieces, crush few pieces by hand to give thickness to the gravy.
5. Add cooked soy chunks and water as need.
6. Add salt to taste - remember there is salt in the green paste. Adjust accordingly.
7. Simmer for few more minutes.
8. Garnish with cilantro.
9. Serve with lemon wedges and flatbread of your choice.

Note -
1. Nutrela chunks are like a blank canvas as they are very bland. Make this curry in advance so they can soak up the gravy/masala.
2. For variation, grind onion and tomatoes before sauteing in the oil.

Credits
Raja Sweet & Fast Foods, Jackson Heights, NY
7231 37th Ave
Jackson Heights, NY 11372

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Vegetable Biryani

noreply@blogger.com (Meera) — Sat, 27 Apr 2013 16:05:00 +0000

I try to make my Biryani using less clarified butter than the traditional requirement. I think the spices adjust quite well and it tastes good too. But if you are looking for richer taste, please feel free to add more ghee.

Biryani is a very elaborate affair. But once it's ready it is worth the wait.

Vegetable Biryani - (1)

Layered Basmati Rice with Vegetables

Ingredients

2 cups Basmati rice, soak for 30 minutes, drain

Whole spices/Khada Masala

3 cloves

1 green cardamom

1 black cardamom

1 bayleaf

2 pieces of 2" cinnamon

salt to taste

Garnish 1

1 tbsp milk

Few strands of saffron

Grind to paste

4 Kashmiri chilies, soaked in water till they are plump

1 medium red tomato, chopped

2" ginger, peeled, chopped

3 cloves garlic, peeled, chopped

1 green cardamom, seeds only

6 fresh mint leaves

Tempering

1 tbsp clarified butter/ghee

1 cup chopped onion

1 medium red tomato, chopped

Garnish 2

1 tbsp oil

1 cup thinly sliced onion

A pinch of sugar

5 fresh mint leaves, shredded into ribbons

Vegetables

2 cups mixed vegetables like carrots, green peas, green beans, cauliflower florets, potatoes

1/4 cup yogurt

1 cup water

salt to taste

Gravy

1/4 cup yogurt

1 tsp Mughlai Garam Masala

1 tbsp coriander-cumin powder

1 tsp sugar

Suggested Accompaniment

Raita

Papad

Pickles

Method

1. Cook Basmati rice adding double amount of water and whole spices and salt. Make sure it is not cooked fully. Set aside. Discard whole spices.

2. Warm milk and saffron strands and stir to get a bright yellow orange color. Add this mixture over half-cooked rice so only some rice grains get coated with saffron mixture.

4. Grind masala paste for the gravy and set aside.

4a. Heat oil in a saucepan for garnish (2). Add a pinch of sugar. As it caramelizes, add thinly sliced onions and fry till they are brown. Add shredded mint leaves. Set aside.

5. Heat oil and ghee in a heavy bottomed saucepan. Add onions. saute till onions are browned. Add masala paste and tomatoes. Saute for 15 minutes adding spoonful of yogurt from time to time. Add coriander-cumin powder with garam masala. Add salt to taste.

6. Add vegetables and 1 cup water. Bring to boil. Cover and let it cooked till vegetables are semi-cooked. Adjust for salt and sugar.

7. Spray or butter an ovenproof container. Spread a layer of rice at the bottom. Add vegetable mixture on top. Layer with another layer of rice and then vegetables. Continue till all the mixture is over. Make sure that the topmost is the rice layer.

8. Spread browned, caramelized onion on top.

9. Cover tightly using aluminum foil.

10. Bake in the preheated oven (350F) for about 30 minutes.

11. Serve with Raita, achar and papad.

Note -

1. For garnish, you can also fry cashews and raisins and add along with caramelized onion.

2. Use more ghee for tempering. Add ghee for cooking rice and also drizzle more ghee around before sealing the biryani with aluminum foil. This gives richer taste but more calories as well!
3. Instead of using oven, biryani can also be "baked" using indiret heat method. In that case, heat an iron tawa. Place Biryani pot on top and let it cook on a very low heat for about 1 hour. Tratitionally, wheat dough is sealed around the lid so that the steam is not escaped. This method is called "Dum chadhana".

Lobiya

noreply@blogger.com (Meera) — Thu, 25 Apr 2013 11:00:00 +0000

This is a simple Black Eyed Peas curry with Punjabi Spices.

Tariwale Lobiya
Black Eyed Peas Curry
Ingredients
1 cup dry or approx 3 cups soaked/sprouted black eyed peas
1 tsp ginger-garlic paste
salt to taste
1 tbsp coriander-cumin powder
1/2 tsp Punjabi Garam Masala
1 tsp chili powder

Grind to a fine paste
1 1/2 cup chopped onions
3/4 cups tomatoes
1" ginger
3 cloves garlic
3-4 green chilies (adjust per your preference)
1/4 cup chopped cilantro

Tempering
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
2 tbsp chopped onion

Garnish
1 tbsp minced cilantro

Suggested Accompaniment
Lemon wedges
Paratha
or
Jeera Rice
with
Kachumbar

Method
1. Pressure cook black eyed peas adding adequate water and 1 tsp ginger garlic paste. Set aside to cool down.
2. Grind onion, tomatoes, cilantro with chilies, ginger and garlic - preferably without adding any water.
3. Heat oil in a heavy bottomed saucepan. Add cumin seeds, asafoetida and turmeric powder. As they sizzle, add onion and saute till onion is soft.
4. Now, add ground paste and fry till oil leaves the masala. It may take about 30 minutes. Keep on sauteing on low flame.
5. Add coriander-cumin powder, chili powder and garam masala. Saute for 5 minutes.
6. Add cooked black eyed peas along with cooking liquid.
7. Add more water if necessary. Add salt to taste. Bring to boil.
8. Switch gas to low. Simmer for 10-12 minutes.
9. Switch off the gas. Keep covered for 15 minutes. Garnish with cilantro before serving.

Note-
1. Small chowli/chori beans/cowpeas can also be used.

Moogachi Kachchi amti

noreply@blogger.com (Meera) — Tue, 23 Apr 2013 14:02:00 +0000

Mom makes this delicious curry called "Kachchi" AamTi. Actually, "Kachchi" means raw in Marathi, but this curry is not "raw" per se. Since no masala or coconut or spices are roasted for making this curry, it is referred to as "Kachchi".

Moogachi Kachchi Aamti
Moong Sprouts Curry
Ingredients

2 1/2 cup moong sprouts or 1 cup moong beans, soaked and sprouted as here
1/2 tbsp jaggery or to taste
salt to taste
1/2 tsp chili powder
3 kokums, rinsed

Whisk till no lumps
1 tbsp besan/chickpea flour
1 cup water

Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 sprig curry leaves, torn
2 tsp Goda Masala

Garnish
1 tbso fresh coconut
1 tbsp cilantro, chopped

Method
1. Pressure cook moong sprouts making sure they do not turn into a mush. Set aside to cool down.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida, turmeric powder and curry leaves. When they splutter, add goda masala. Saute for 30 seconds.
3. Add cooked moong along with its cooking liquid, chili powder, jaggery, salt & kokums. Add more water as needed to get the curry like consistency. Bring to boil.
4. Switch gas to low. Add besan & water mixture in a single stream while stirring with other hand. This acts as a thickener. Let it cook for 5 minutes.
5. Stir in coconut and cilantro.

Note -
1. Besan and water acts as a thickener. Adjust per desired consistency of the gravy.

Amritsari Tali Machli

noreply@blogger.com (Meera) — Sun, 21 Apr 2013 11:30:00 +0000

Amritsari Tali Machli is a popular Punjabi Fish fry. Instead of dredging the marinated fish fillets/steaks in rice flour or semolina like we do traditionally, the fish is dredged in the besan batter and then deep fried. Since I am not too much into deep frying, I use shallow fry method my "tali machli".

Amritsari Tali Machli
Fish Fry from Amritsar
Ingredients
4 fillets of boneless, skinless white fish like Tilapia
salt
1 tbsp lemon juice
A generous dash of black pepper
1 tsp mild chili powder or paprika
1/2 tsp asafoetida
1/2 tsp turmeric poweder
1 tbsp ginger-garlic paste

Batter
3/4 cup besan/chickpea flour
1 tbsp rice flour
1/2 tsp turmeric powder
salt to taste
1/8 tsp owa/ajwain
A pinch of baking soda
water as needed to make a thick batter

Frying
1/4 cup Oil for shallow frying in the cast iron
or
oil as needed for deep frying

Garnish
A dash of chaat masala
A dash of amchoor powder

Suggested Accompaniment
Lime wedges
Ketchup
Mint chutney
Sliced onions

Method
1. Clean, rinse and drain the fish pieces. Pat dry using paper towel.
2. Add ginger-garlic paste, salt, pepper, turmeric powder, asafoetida, black pepper powder and chili powder. Cover and marinate for at least half an hour. Refrigerate till ready to use.
3. Meanwhile, prepare a thick batter of besan/chickpea flour, rice flour, turmeric powder, salt, ajwain, chili powder and ginger-garlic paste, adding water as needed. Make sure that there are no lumps. Add baking soda just before using the batter.
4. Heat oil for deep or shallow frying. Add a spoonful of hot oil in the batter. Whisk.
5. Shake off any excess liquid from the marinated fish fillet. Dip it into the batter so the batter is thickly coated around the fish. Fry 2 pieces at a time [Deep frying or shallow frying is your choice!]
6. Keep the fried fish onto a paper towel to absorb any excess oil. Sprinkle chaat masala and amchoor powder.
7. Serve with cut onions, lemon wedges, kethcup or hot sauce and green chutney of your choice.

Note
1. You can use Indian fish like Pomfret/Paplet, King Fish/Surmai, Rawas or American mild white fish like Tilapia, Grouper, Snapper For this recipe.
2. My method of using cast iron skillet is as below. Heat 1/4 cup oil - preferably vegetable or peanut oil for frying in a cast iron skillet. Place 2 fish fillets (dipped in the batter as mentioned in 5 above). Flip after 3-4 minutes so they are cooked on both sides. Follow same procedure for remaining fillets. Place onto a clean paper towel to absorb excess oil. Preheat oven 350F. Place fish fillets on a baking tray. Bake for 10 minutes more. Since we are not deep frying in this method, baking further ensures that the fish fillets are crisp.
3. If you feel that the fish fillets are too big, halve them.

Navratan Curry

noreply@blogger.com (Meera) — Fri, 19 Apr 2013 09:30:00 +0000

Navratan Curry with Naan

Sometime in 80s, my mom bought Prestige Pressure Pan. This pan was used for making curries directly in the pan while using the pressure cooking technique. Mom tried the recipe of Navratan curry from the recipe brochure that accompanied the pan. She also added some beetroot cubes, thus making this curry shocking pink/red. Many years later, as I collect my nav ratan or nine jewels for making this curry, I always use beetroot because I associate the addition of beetroot and that shocking pink/red color with this curry.

Click here for the recipe of Navratan Korma.

Navratan Curry
Recipe adapted from Prestige Pressure Pan Recipe Booklet
Ingredients
1/2 of medium cauliflower, cut into florets
1 beetroot, peeled and cut into bite sized pieces
1 potato, peeled and cut into bite sized pieces
A handful of green peas, fresh or frozen but not dried
A handful of Paneer cubes
A handful of Puffed lotus seeds/Makhna
1 carrot, peeled and cut into bite sized pieces
1 tomato, chopped

Grind
5 black peppercorn
1/3 cup coconut
3-4 cloves garlic
2 tsp paprika or mild chili powder
1/2 tsp cumin seeds
1/2 cup chopped onion

Tempering
1 tbsp oil

Suggested Accompaniment
Naan
or
Kulcha
or
Rumali Roti
and
Salad

Method
1. Cut all the vegetables as mentioned above. Immerse cauliflower pieces into a salted water till ready to use. Just before using, discard the water.
2. Fry paneer pieces so they are nicely browned on both sides.
3. Fry Maknna or lotus seeds so they are nicely browned on both sides.
4. Grind masala mixture into a fine paste.
5. Heat oil in a pressure pan or pressure cooker. Add ground paste. Saute till the oil leaves the masala.
6. Add all the veggies. Do not add paneer or makhna at this point. Add 2 cups water. Pressure cook for 2-3 whistles.
7. Add salt, paneer and makhna. Simmer for 10 minutes.
8. Serve with Naan and lemon wedges

Note -
1. I vary the 9 jewels or ingredients based on my whim and availability in the pantry/refrigerator. I sometimes add green beans/cashews/raisins/corn.

Credits
Prestige Pressure Pan Recipe Booklet

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Sandgyanchi Amti

noreply@blogger.com (Meera) — Wed, 17 Apr 2013 11:00:00 +0000

My best friend's mom, Kaku has shared her recipe with me for making "KohLyache Sandge" which is Maharashtrian equivalent of "Vadi/Badi" or "Vathal". I do plan to make them sometime in the future, but for now, I used the readymade sanDge from Bedekar Condiment House, Dadar, Mumbai.

The curry made from these saanDge is a very common GSB - especially Maharashtrian GSB preparation.

Kaku's SanDgyanchi Aamti

Ashgourd Fritters Curry

Ingredients
3/4 - 1 cup KohaLyache SaanDge (see below)

salt to taste

2 tsp jaggery or to taste

Grind to a coarse paste

1 cup freshly scraped coconut

1 tsp tamarind paste

5-6 byadgi chilies (roast before grinding)

1 tsp coriander seeds (roast before grinding)

water as needed

Tempering

2 tsp oil (preferably coconut oil)

1/2 tsp mustard seeds

A spoonful of Coconut oil for roasting saanDge

Method

1. Roast saaDge in a spoonful of coconut oil. Set aside.

2. Grind coconut mixture to a coarse paste, adding water as needed.

3. Heat oil - preferably coconut oil - in a saucepan. Add mustard seeds. As it splutters, add roasted sandge and give a quick stir.

4. Add ground coconut paste, jaggery and salt to taste. Add 1/2 cup water.

5. Bring to boil. Add more water if needed but do not make it of a thin consistency.

6. Simmer for few minutes.

Note -

1. Do not add too much water to this curry. This curry is not meant to have a broth like consistency. It's on thicker side.

2. Adjust jaggery and tamarind to your own preference.

KohLyache SaanDge - 2 types

Back row - meant to be fried and eaten as an accompaniment with the meal

Front tow - meant for making curry

I got both of these from :-

Bedekar Condiment House

2/3 Ganga Niwas, Ranade Road, Dadar West, Mumbai

Gawar Batata - Cluster Beans with potatoes

noreply@blogger.com (Meera) — Mon, 15 Apr 2013 14:03:00 +0000

This is my mom's Gawar Batata. I didn't care for it much as a child. But today I enjoy eating this simple bhaaji. A good quality goda masala and jaggery are two important ingredients for this bhaaji.

Gawarichi Bhaaji

Cluster beans with potatoes

Ingredients

2 cups cluster beans/gawar/guvar/mitkasang

1 medium or 2 small potatoes, peeled and cut

1 tsp chili powder

1/2 tbsp jaggery

salt to taste

Tempering

2 tsp oil

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

1 tbsp goda masala

1/4 cup chopped onion
3-4 garlic cloves, chopped (optional)

Garnish

1 tbsp freshly scraped coconut

Method

1. Heat oil in a saucepan. Add the ingredients for tempering. Saute till onion is soft.

2. Add cluster beans and potatoes, chili powder. Add 2 tbsp water.

3. Cover the saucepan with a lid. Pour some water on the lid. Let it cook till veggies are cooked. If needed you can pour a spoonful of water from the lid to saucepan to prevent sticking, from time to time. Continue cooking till gawar is cooked.

4. Add salt and jaggery.

5. Add coconut to garnish.

6. Serve with chapati

Note -

1. A good quality goda masala is the most important ingredient for making this bhaaji taste good.
2. To expedite the cooking process, mom steams gawar and potatoes in the pressure cooker before adding to the tempering.

Orange Chicken

noreply@blogger.com (Meera) — Sun, 14 Apr 2013 12:30:00 +0000

One of Gudiya's favorites!

Orange Chicken
Ingredients

Marinate -
1 lb boneless, skinless chicken, cut into small bite sized pieces
1 tsp orange zest
1/2 tsp turmeric powder
1 tsp paprika
Few dashes of Soy sauce
1 tsp rice vinegar
1/2 tsp Chinese All spice powder

Tempering
1 tbsp toasted sesame oil

Whisk
1/2 cup freshly squeezed orange juice
salt to taste
1 tbsp sugar (or as needed)
1 tbsp tomato ketchup
1/2 tbsp orange marmalade(optional)
1 tbsp corn starch

Garnish
Chopped greens of scallions/spring onions

Suggested Accompaniment
Plain Rice (preferably Jasmine Rice)

Method
1. Marinate chicken with the ingredients.
2. Heat sesame oil in a wok.
3. Fry chicken pieces with marinade. Cook till chicken is soft and the liquid evaporates completely.
4. Add whisked mixture. Stir till a sauce is formed.
5. Garnish with scallions greens.
6. Serve with plain rice.

Note -
1. In order to avoid deep frying, I add chicken pieces with marinade and let it cook till the liquid evaporates. For richer version, you can deep fry these chicken pieces. In that case, shake off the excess marinade and deep fry till crisp.

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Kobij na Pooda - Cabbage Pancake

noreply@blogger.com (Meera) — Tue, 09 Apr 2013 12:00:00 +0000

Sometime back, I discovered that if we request, Whole Foods guys happily cut the cabbage in half and let us buy only that half. That works perfectly well for our family's weekly needs. So many times, rather than buying one big green cabbage and one big purple cabbage, I get the halves.

Kobij na Pooda
Cabbage Pancake
Ingredients
1 cup yellow Moong Daal, Soak for 3-4 hours

Grind drained daal with
1/2 tsp turmeric powder
2" ginger, peeled
1 clove garlic
1/2 tsp asafoetida
2 green chilies or to taste

You will also need,
salt to taste
1/3 cup minced onion
1/4 cup minced cilantro
1/2 of small cabbage head, grated

Oil for greasing

Method
1. Drain the moong daal and grind with turmeric powder, salt, ginger, garlic and asafoetida.
2. Stir in minced vegetables and salt. Make a batter of not too thin, not too thick consistency adding water as needed.

3. Heat a pan/griddle/tawa. Pour a ladleful of batter. Drizzle oil as needed. Cover and let it cook.
4. Flip on the other side. Cook till brown spots appear on both sides and it appears crispy to your liking.
5. Serve hot with tomato ketchup or chutney of your choice.

Note -
1. Instead of ground moong daal, same pooda can also be made using besan/chickpea flour or vada nu loat.
2. If you like a spicy bite, you can mince green chilies and add to the batter.
3. Purple cabbage or even savoy cabbage works well with this recipe.

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Cilantro Dip

noreply@blogger.com (Meera) — Sun, 07 Apr 2013 15:10:00 +0000

Versaille's is a Cuban restaurant located in the Little Havana neighborhood of Miami, Fl. If you ever go there, you must try some of their very Cuban delicacies. The outside window serves delicious guarapo or sugarcane juice, a shot of strong Cuban coffee & Cuban pastries. If you want a quick snack of Cuban Sandwich and pastries, go to their bakery cafe next door. If you prefer to be seated and be served, then go inside and be immersed with animated Spanish conversations all around you. Try Yucca Chips with Cilantro Dip as an appetizer. If you are a seafood connoisseur like me, do try their "Kingfish". It's for the very first time in my life, I ate "Surmai" in any restaurant in the United States. It was delicious and fresh. and to finish off your meal, you may want to try Dulce De leche or Tres Leche Cake. Don't forget to take a small parcel of their plantain chips for munching later.

Today's cilantro dip is inspired from Vesailles' signature recipe. This is just my version. Serve with any fritters of your choice.

Cilantro Dip
Ingredients
2 garlic cloves, peeled & chopped
1 bunch cilantro
salt to taste
freshly ground black pepper, a dash
A pinch of sugar
1 cup sour cream or Greek Yogurt

Method
1. Chop cilantro and garlic cloves roughly. Process in a mini food processor, adding salt, pepper and sugar.
2. Process once more adding sour cream or greek yogurt.

Note-
1. Use green chilies if you prefer a spicier version.

Credits
Recipe inspired from -
http://www.versaillescuban.com/

Yucca Chips with Cilantro Dip at Versailles

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