food n conversation

The Tasty Khatte Mitthe Aloos

2016-07-10T23:22:00.001-07:00

Hi all,
Its been ages that I wrote a post...But its never too late ;) I am tempted to write more so because of this wonderful dish that I made today ~ a very simple comfort food that we all love on a rainy day such as this. For this I must thank a lovely friend who was so generous with her Eid Feast. We at our school reunion had a gala time. I must thank her for letting us relish the wonderfully done khatte mithe aloos. All of us simply gorged on it. Today as I was wondering what shall I make that my little one can enjoy, this dish immediately popped up in my mind and I had to give it a try. I picked up a recipe by Sanjeev Kapoor for the same. And I must say that this recipe has found a permanent place in my kitchen...Thanks to V for introducing this to me. I have tried to keep the spices down as it is for my little one, but an extra dash of spice can tickle your taste buds way too well...Enjoy the pictures while I take some more time to upload the recipe....Hoping to come back with some more goodies! Enjoy!

Majedaar Chana Daal Vadas

2013-07-03T23:35:00.001-07:00

Now what does it take to make a rainy day more exciting while you are indoors. Nothing beats fried snacks when it comes to enjoying your cozy moments in your favorite chair with ofcourse your favorite book. So heres one such fried food – chana daal vadas…I have some lovely childhood memories of these when my mother used to make these vadas to make wonderful curry with it. I remember she passing a plateful of vadas for us kids watching tv while we happily munchedon it….So heres today some chana daal vadas to make your rainy days special! Enjoy and keep your tummy happy! That’s sure one way to attain nirvana :D

Recipe

Ingredients and method:

1 cup chana daal / chick pea daal (soaked for couple of hours), 2 sprigs of spring onions, 2 tbsp of coriander, 1 small green chilly finely diced, ½ tsp chilly powder, ½ tsp ginger and garlic paste, a pinch of soda, ½ tsp turmeric powder and salt to taste. Oil for deep frying. Grind chana daal along with onions, chilly and coriander into a coarse mixture. Add the remaining masalas to it along with a spoonful of hot oil to make it more crispy. Make small ball sized dumpling and deep fry on a medium flame till golden brown. You can serve it with coriander chutney or just dip it into tomato ketchup and enjoy!

Kachi Keri wali daal / Raw Mango Daal

2013-04-15T03:12:00.001-07:00

Kachi Keri wali daal / Raw Mango Daal

What makes my day? Its nothing extraordinary but a plain and modest tuvar daal along with rice and mango pickle. Summers are special for one reason as it allows me to add one wonderful ingredient to my daal – raw mango. This daal that I prepared today is a simple daal that is prepared in most of the guju homes with their own variations. I simply love its sweet and sour flavor that comes from the raw mango slices that I have added to it. Besides, this daal adds a wonderful eating experience with the peanuts that come along in your mouth with each morsel. It’s a simple yet wonderful comfort food something I can survive on for long! :) Enjoy!

Note: This daal taste extra exciting ones you let it sit for say 4-5 hours. As it lets the daal absord all the flavours from mangoes. Enjoy!

Method: Boil 1 cup tuvar daal with salt as per taste and ½ tsp turmeric powder. Mash it and mix it well. Add 1 tsp ginger and green chilly paste. Add 1 tbsp of jaggery and adjust the quantity as per your taste. Add two large slices (alternately you can add the seed) of raw mango to the daal along with ½ cup of peanuts. Mix it well and let it simmer till it boils. For seasoning, take 1 tbsp of ghee, add 1 tsp mustard seeds, 1 tsp jeera, ½ tsp fenugreek seeds and a pinch of hing. Switch off the gas ones it starts sputtering and then add a green chilly (cut into two so that it gets its true flavor in daal) and a sprig of curry leaves to the seasoning. Let it sputter and pour it into the daal. It is ready to be served with hot piping rice and with some sour and spicy mango pickle. Enjoy!

Melting Mohanthals!

2013-04-12T04:17:00.003-07:00

Melting Mohanthal!

Apologizing is regular for all the lazies…And here comes one more from me :) Today I am here with wonderful sweet that I had prepared for last diwali. I love its name -mohan is Krishna and thal is the offering made to the god…This is one tricky sweet to make and was a little wary of taking up this sweet…But mohan sure came to my rescue…I remember humming to myself ‘jai jai ram Krishna hari’ all the while I prepared this sweet…This is one beautiful thing I had learnt in one of the ‘art of living’ programme I had attended. Let gods name be on your lips while you cook for your loved ones. It adds its own unique flavor to the food that you cook. And I must say whosoever had a bite of this delicious mohanthals simply loved it… It brought loads of compliments my way! Hope you guys enjoy the pics while I soon upload its recipe ! Enjoy!

Sev and Corn Khamani / Healthy breakfast with Sweet corn!

2013-02-26T22:30:00.001-08:00

This is one recipe I have been waiting to post since some time….This is one of my creations and hope you guys enjoy it… Sev khamani is a popular snack in gujarati household. Here a sev khamani with my twist! This dish gets an awesome color and sweetness from the corn and it’s a lovely filling breakfast…Now if you are looking at making something new with sweet corn then heres a dish I think you must try. :) Just look at the crumbly texture mixed with the crispy sev… Its surely thing to munch on while you are breaking your fast :) I can right now while typing actually tell you how it feels to have this in your mouth…You get this lovely crumbly dhokla feel with corns popping from here and there along with that lovely crunchiness of sev and coriander! Yum… must try!

Recipe:

Ingredients:

For batter: 1 big cup sweet corn (boiled and coarsely crushed in a blender), 1 cup besan, 1 tbsp refined oil, ½ tbsp sugar, salt as per taste, 1 tsp ginger and chilly paste, 1 pinch soda bicarb.

For Seasoning – 1 tbsp oil and 1tsp mustard seeds

Method: Mix all the ingredients. Do not add water. The consistency must be slightly thicker than the bhajiya / fritters batter. Adjust the batter consistency with besan if its too thin. Oil a plate, scoop a spoonful or handful and place the dollop on the plate. You can arrange these at a certain distance on the plate as it will need some space to rise (Similar to the way we make muthiyas). Steam it without whistle in a cooker for approx 15 minutes or in a steamer for the same duration. Once done remove and let it cool. Once the dumplings have cooled crumble with hand. Take a deep pan add oil to it and sauté for 2 – 3 minutes and serve it hot. Garnish with coriander and thin sev. You can even add coconut.

Enjoy!

Gajar ka halwa

2013-02-16T01:47:00.004-08:00

Gajar ka halwa!

This delicious outh watering desert somehow always reminds me of old balck and white hindi movie dialogue ~ ma tumhe kaise pata mujhe gajar ka halwa pasand he :) It is one paisa wasool dialogue! As I shopped for the veggies I simply couldn’t resist the bright pink colored caroots staring at me…I didn’t have much option but to immediately pick those up with a very certain thought of what I am going to make with it … gajar ka halwa. So here it is today, all ready and served in cute little bowls that my neighbor gifted me. This turned out simply divine. I just love the bright orange hue of the halwa topped with crunchy pistachios…enjoy!

Recipe:

Ingredients: 500 gms red carrots, 500 ml milk (boiled), ½ cup sugar (you can increase it as per your taste… for me this was perfect!), 2 tbsp ghee, 1 tsp cardamom powder, few strands of saffron, 1 tbsp cold milk and handful of pistachios for garnishing

Method: Wash and scrub the carrots. Grate the carrots (I used the fine grater as seen in the picture). In a thick bottomed kadai. add the ghee and sauté the carrots for few minutes (3-4 minutes). Add milk to the carrots, stir it and let it simmer. Let it cook in the milk. Keep on high flame and keep stirring till the mixture dries up. (some prefer to cook on a low flame and cook longer time but the result this way too is exactly same). However you have to be more careful and stir it every few minutes to ensure that it does not stick to the bottom of the pan. It takes approximately 20 minutes. Add the sugar and saffron (dissolved in spoonful of milk) and stir well. Stir for around 5-10 minutes till the sugar is all absorbed. Add cardamom powder. Once done add the pistachios (or any nuts of your choice such as cashew or almonds). I used pistas since that’s what I had at home J Saute these nuts in some ghee before you add it to halwa. Your halwa is all ready to be served. Serve it hot, it tastes yum!

Sindhi Kadhi Chawal / Sindhi Daal and Rice

2013-01-02T01:59:00.000-08:00

I have some fond memories of eating rice with sindhi kadhi at few of my friends place as well as eating it as a part of my dear colleagues tiffin. Its way past those days but somehow that taste lingered delicately somewhere in my mouth… Although I am trying to recall I simply cant put a finger on what triggered the memory once again and urged me to try this out myself. But I did and am I glad or what… For all those you enjoy reading my post let me apologize upfront for not being a regular with my blog *sheepish grin*….its my new year resolution to try out newer things and to update my blog regularly.

I must say that I simply loved the veggies in it as well as the tangy flavor of this kadhi… Its so comforting to have simple kadhi and chawal. It simply makes a great meal… Hope you will enjoy it too.

Recipe:

I have used my own guideline while making this. I have referred to few recipes primarily I have followed alkas recipe from www.sindhirasoi.com as I just look to her for any sindhi recipes. However, here I have made addition of tuvar daal to this. I have used I small bowl of boiled daal.

Ingredients

1 cup tuvar daal
2-3 tomatoes
Ginger and chilly paste – 1 tsp
2 tbsp. Gramflour

½ tsp. mustard seeds
¼ tsp.fenugreek seeds
1 tsp. cumin seeds
curry leaves

1 tbsp. tamarind paste
½ tsp.Red chilly powder
¼ tsp Turmeric powder
Salt to taste
2 tbsp. oil
10-12 cluster beans (gavar)
2 potatoes (cut in small Chunks)
5-6 lady fingers
1-2 drumsticks

Step 1

Boil the daal along with 2-3 tomatoes, salt and turmeric powder. Mix daal along with tomatoes and strain it in the strainer. Now what you have is the smooth paste of daal and tomatoes. Keep this aside.

Step 2:

Take cluster beans, lady fingers, and potatoes and deep fry it till crispy. Keep it aside.

Step 3:

Soak tamarind in warm water for sometime and mash it with hand. Strain it and discard the pulp. In a thick bottom vessel add 2 tbsp.of oil, add gram flour and stir it continuously till it changes color slightly. Add curry leaves, mustard seeds, cumin seeds, fenugreek seeds, while stirring continuously. When the flour turns brown in colour, add red chilly powder and then add daal and tomato mix, keep frying for few more seconds. Then add water to adjust the consistency ( I have added 1 cup but the daal is thick. If you want thinner daal then add 11/2 to 2 cups). Keep stirring to avoid any lumps. Add ginger and chilly paste, salt, and all the veggies. Now let it simmer till the veggies are cooked. It will take approximately 15-20 minutes. Garnish with coriander and let it simmer.

Enjoy!

Mast Masala Dhoklas

2012-12-09T22:31:00.002-08:00

Masala Dhoklas... one of my creations with the remaining dhokla batter... Enjoy... Will soon post the recipe.

Meanwhile happy cooking!

Paneer and Suran Masala Amritsari

2012-11-23T00:44:00.005-08:00

Oh my gosh I just don’t believe that I have been absconding from my blog for so very long :(…It’s a big sorry to all those you follow my blog… With the diwali season and my sons holidays and his health its been quite a different scene at home… There have been quiet a few recipes I have been wanting to post but I believe its gonna take some time. Meanwhile heres a dish I tried few days ago and its one interesting recipe you can churn out. I have added my touch to this with the use of suran (yam)…I am sure the small community of yam lovers may like this ;) and ofcourse theres paneer for the rest of them. I enjoy these lovelies sitting on my plate garnished with coriander waiting to be picked. We enjoyed it with hot chappaties and ofcourse daal rice. Its just a right thing to add for a special Sunday meal :) enjoy!

The Masala Amritsari Platter! All yours ;)

Recipe:

Ingredients for pakodas: 200 gms paneer, 100 gms suran (yam), 2 tbsp ginger and garlic paste, ½ tsp ajwain, ½ tsp each salt, 4-5 tbsp besan, oil for frying

Method: Cut paneer and boiled suran (2 whistles) into 1 inch pieces. Make the besan (chickpea flour) mix by adding water, salt, ginger and garlic paste, ajwain and 1 tsp hot oil. Let it marinate for 15-20 minutes. Deep fry this just like pakodas / fritters. Once done let it rest on the tissue paper to soak excess oil.

Ingredients and method for masala amritsari:

Add 2 onions finely diced to the pan with ½ tbsp oil. Saute it till light brown. Add masalas (1 tsp red chilly powder, coriander powder, haldi / turmeric powder, ½ tsp amchoor / dry mango powder and garam masala powder. Add salt as per taste. Add paneer and suran pakodas to the masala and sauté for 5-7 minutes. You can add a little water to mak gravy or you can choose to serve it as dry veggie the way I did. Enjoy, paneer and suran amritsari is ready to be savoured! :)

Enjoy :)

Tasty Truffles / Dates and nuts truffles /

2012-11-07T02:59:00.001-08:00

Since past week while surfing somehow the truffle images kept popping from different places, adding these images all over my head. Since I am wise :) I just took the message and entered my kitchen armed with all the ingredients to make some delicious truffles… This s my first try and I must say it wont be the last. I simply enjoyed biting into these soft and sweet truffles with the nutty crunch inside. I love to have one of this post my meal and it just makes my meal complete. It sure is one nutri snack to bite on. Enjoy!

Recipe:

Ingredients: 250 gms pack of deseeded dates / khajur, ½ cup blanched and roasted almonds, 1 tbsp honey, cocoa powder or desiccated coconut (you can buy the readymade version available in the market. In here I have prepared my own from fresh coconut since that’s what I had. I grated the coconut and roasted it on slow flame till dry and crispy. Blend it once it reaches room temperature.)

Method: Add the roasted almonds into the grinder. Grind it coarsely. Add your khajur in a double boiler (take a large vessel, pour water and keep another vessel on it add khajur to it) cover it with a lid. Keep it on flame till 20-25 minutes. It will be soft and tender post this process and mash it or alternately you can add it in the blender and blend it along with the almonds. Add honey to it and mix it well. Make small ball and roll it into the ingredient of your choice either cocoa powder or desiccated coconut. Enjoy :)

Add in honey

Add in dessicated coconut

Take the ingredient of your choice - coconut or cocoa powder

Ready to be coated with crunchy goodiness

Enjoy!

Golden crispy Falafel

2012-10-27T02:28:00.001-07:00

Falafel…I remember tasting falafel for the first time on my first official trip to Dubai. Sitting in a lovely restaurant overlooking the beautiful skyscrapers and the lovely water body, the food tasted exactly yummy. That was my first brush with Arabic cuisine and must say it was quite a stroke. So heres presenting today the lovely crispy falafel balls to be enjoyed with Arabic dip – hummus (chickpeas chutney). I must say I thoroughly enjoyed preparing it and it was enjoyed by one and all in the family… It was quite a meal. Besides garnishing it with hummus I served it with vinegar dipped onions, jalapenos and cucumber. I must share this – while preparing the dish for the picture and while taking clicks my little son was sooo fascinated with the small plant like garnishing that he simply wanted to touch and see these mini coriander plants J enjoy these delicious golden falafel balls…

For falafel, I have used tarla dalals recipe.

Ingredients:

1/2 cup kabuli chana (white chick peas). 1/4 cup chopped onions, 1 tbsp chopped garlic , 1/2 tsp cumin seeds (jeera) powder, 1 tbsp finely chopped mint leaves (phudina), 1 tbsp finely chopped coriander (dhania), salt to taste, oil for deep-frying

Method:

Soak the kabuli chana in water overnight. Clean, wash and drain. Blend in a mixer to a coarse paste.

Add all the remaining ingredients and mix well. Divide the mixture into 30 equal portions and shape each portion into small balls. Heat the oil in a kadhai and deep-fry the balls till they turn golden brown. Drain on absorbent paper.

Delicious Phirni / Dhoodpaak

2012-10-16T02:44:00.002-07:00

Happy Navratri! Navratri brings floods of childhood memories… Navratri was one festval I would look ahead to as we would celebrate it with a garbi in the house. At home there were celebrations and prayers both the time of the day… It was fun as we started the preparations days ahead and clean the house for welcoming the goddess to our home. There were decorations and lights being put up and we kids would watch my dad work on it… It was lovely… Mornings and evenings would be prayer time. It was a family time singing prayers and aartis followed by touching feet and hugging my mom and dad… And ofcourse how can I forget the daily dose of dandiyas that followed till late night :) I loved dancing to garbas as well as discos dandiyas :) As prasad I prepared this phirni today as my offering to goddess durga. Wishing for loads of blessing for all my loved ones.. Hope this navratri turns out to be extra special for one and all. I have placed the phirni along with little clay murals I have prepared… Hope you all like it as well….Enjoy!

Recipe:

Ingredients: 1 litre milk, 1 small cup basmati rice (soaked atleast for ½ hr – crush it coarsely with a small bowl before adding it to milk), 1 small cup sugar (you can add more as per your taste), few strands of kesar / saffron.

Note: If you want lighter consistency then you may want to add lesser rice.

Method: Boil the milk. Once it has boiled add the coarsely crushed rice into the milk. Keep simmering it one slow flame and let it cook till it reduces in consistency and the rice is cooked. Add sugar. Keep stirring it every couple of minutes as it may stick to the bottom (try to use a thick bottom pan for this recipe). Add coarsely crushed almonds and cashew and few strands of kesar soaked in warm milk. I have cooked it approximately for 45 minutes as I wanted thick consistency… You may cook for half an hour or less if you want thinner consistency. Remember that once it cools it anyways becomes thicker than when it is hot therefor you keep its consistency accordingly. Enjoy :)

Suran/ Yam Vada Paav / Vada Paav

2012-10-14T22:16:00.003-07:00

Yummy Yam Vadas...
Now, I am sure you guys are thinking of why suran/ yam vadas when one can make yummy potato vadas… My hubbys currently on some ayurvedic medicines which restricts eating potatoes… Potatoes are such integral part of our cuisine that for a few days I actually wondered oh that means no vada paav, no paav bhaji ?? But it also got my brain thinking on what alternatives can I use in place of potatoes to still enjoy what you love to eat… with or without potatoes… In past few days I have tried quite a few popular recipes with alternatives that will be posting soon… So heres suran vadas today which I must say if not more but is equally tasty… infact my hubby couldn’t make out the difference till the time I told him that I have used suran…and suran is one thing that does not appeal much to his taste buds… He was all praise when he tasted these little vadas that were served just the same way typical vada paavs are serves with pav and red chilly chutney… yummy…I must say it was quite a dish :) All those who want to skip potatoes and still want to enjoy hot favorite vada paav for them it’s a must try… enjoy!!! :)

Refer to my recipe for batata vadas. Just replace potatoes in the recipe with suran / yam (i used around 200 gms of yam.

Note: While boiling dont overcook or else the batter may become very thin. Mash the suran well if you dont like suran bites. May smaller balls as compared to batata vadas (size of big lemon will do). Incase the mix is very thin then add a little besan / chickpea flour while you are heating the mix in the pan. The rest of the procedure is same as batata vadas.

For batata vada recipe refer to my blog link:

http://foodnconversation.blogspot.in/2012/04/batata-vada-true-comfort-food-for.html

Ganpati Bappa morya!

2012-09-20T02:58:00.002-07:00

My offering for ganpati... My favorite elephant god :) This has become a ritual with me from past few years i.e. to make modaks for my favorite god on the occasion of ganesh chaturthi... I simply feel wonderful making this special food for this occasion. It is as if I am making something special for a more than special guest and making sure that it turns out really well. My dear gampu... i hope you like it :)

Recipe:

Ingredients:
For outer covering: 1 cup maida, 1 cup wheat flour, 1 tbsp rava (semolina), salt to taste and 1 tbsp oil. Knead it into a hard dough just the way you would make it for pooris. Cover the dough with wet cloth for about half an hour or more.

For filling / pooran: One small coconut (wash it and peel off the skin) grated, 1/2 cup jaggery, 10-12 almonds (roughly crushed), 1/2 tsp cardamom powder, 1tbsp slighly roasted khus - khus.

Method: Take a pan and add 1/2 tbsp ghee. To this add the coconut and saute it for couple of minutes. Add the jaggery and rest of the ingredients. Let it cook till the jaggery melts and it looks like a dark chocolate brown mixture. Let it cool. Make small pooris. Pinch the pooris at four equi-distant corners and fill in a spoonfull of pooran and make a potli i.e a modak and bring it in center and seal it. Make all the modaks and deep fry these on medium flame till golden brown. Arrange it in a plate with flowers. Its ready to be served to our ganpati bappa :)

Purple cabbage and cheese stir fry / Cabbage stir fry

2012-09-18T03:04:00.005-07:00

Its not everyday that I see a purple cabbage in the market… I was excited at the sight of these small cabbage balls. I didn’t waste any time and quickly picked it up making a mental note of trying out something interesting with it. And heres what I tried… Simple cabbages stir fry… My mom-in-law was out from her Adhikmaas fasting and it was her first day post that and her first meal after the fast. The moment she tasted it she said, “mohdu swad thai gayu!” simply means it has spread wonderful taste in my mouth. Its simple yet cheesily delicious. Must try this for a quick bite with chappati. I simply love the creamy purple color of the dish with reds of tomatoes spread across. Enjoy!

Recipe

Ingredients: 1 small cabbage (100 gms),1 small tomato (I just used 1 half), 1 small capsicum (I used half of the small one), 1 green chilly, ½ tsp pepper powder, 1tsp chaat masala, 4-5 curry leaves, ½ tsp mustard seeds, ½ tsp jeera, ½ tsp hing, 1tbsp cheese spread (I used the pepper flavoured) and oil for seasoning).

Method: Wash all the veggies and slice it all long as shown in the picture. Take ½ tbsp oil in a small kadhai, add the seasoning (jeera, mustard, hing and curry leaves along with cut chillies). Add tomatoes and capsicum and sauté for 2 minutes. Add the cabbages, salt and pepper along with chaat masala and mix it. Sauté for a minute. Switch of the gas, add spoonful of cheese in the cabbage and mix the whole thing and close the vessel with the lid. Let it rest for couple of minutes before serving. In few minutes the cheese would melt and will give a creamy texture to the dish. Serve it with hot chappati or anything that you relish it with. Enjoy!

Note: Even the regular cabbage will taste as good as this one :)

Corn Handvo / Crusty Corn Pancake

2012-09-15T23:37:00.001-07:00

I am on my corn creativity spree :) Since past couple of weeks I have been picking up sweet corn every time I have visited the market. Somehow the bright yellow seem to entice me so much from their respective baskets that I simply cant resist picking them up and ofcourse getting these yellow beauties at home with me. I have been experimenting and trying out a few things with these and I am enjoying the fact that they become such a lovely and sweet part of everything you make. It simply lends a lovely flavor to any dish that you make. I had this leftover batter of moong daal that I had made for dosas. Just thought of adding some corn and ingredients that were readily available at home and making handwo using it. I simply love the golden crust and the lovely corn peeping from here and there :) I served it with salad. I simply enjoyed this meal. Hope you enjoy it too…

Serve it with Salad

Recipe

Ingredients:

- Moong daal and rice flour batter (1 small cup moong daal soaked for an hour. Grind it to paste. Add 1 tbsp of rice flour to it)

- ½ cup boiled corn kernels (Drain it and just crush it a little with a small katori)

- 1 tsp Ginger paste

- Green onions (2 sprigs)

- 1 green chilly finely chopped

- A pinch of baking soda

- Salt

Method: Mix all the ingredients with the batter. Take a mini pan. Add 1 tbsp oil along with mustard seeds, jeera and sesame seeds. Let it sputter. Add the batter of around 1 inch thickness. Let it spread evenly. Cook it on slow flame for approximately 15 minutes on both the sides till the crust is golden in color. Cover it with lid while cooking. Keep checking to make sure it is not burnt. My version of corn handwo is ready.

Beet and Corn kebabs / Beet and Corn Cutlets / Beet and Corn Chops

2012-09-14T05:17:00.003-07:00

Wow… When it comes to kebabs and cutlets my mouth simply drools:) :) I thoroughly enjoy it and more so I enjoy experimenting with various ingredients for making cutlets and kebabs. Today I have with me the beet and corn kebabs… I enjoy using beet in my food as it lends a lovely red color to any dish that you make. Just a few days ago I came across beet chops on my favorite blog by dassana. That reminded me of making kebabs. Thanks dassana for the reminder :). I have on several occasions used beet for kebabs but today it is a different set of ingredients. Although the process was time consuming it was worth all the while. The end result is here for you all to see. For the taste part you are welcome to visit my home or rush to your very own kitchen and try these wonderful kebabs… I am sure you won’t be disappointed. Happy cooking :)

Recipe:

Ingredients:

- 4 beet boiled and grated

- ¼ cup peas boiled

- 1 cup corn kernels boiled and coarsely ground

- Crumbs of 3 bread slices (add 3 slices of bread along with 1 green chilly, 1 tbsp mint leaves and ¼ cup coriander the blender and grind it finely)

- ½ tsp ginger garlic paste

- ½ tsp chaat masala (as per taste)

- ½ tsp oregano

- ½ tsp chilly flakes (you can grind kashmiri chillies in the blender coarsely)

- ½ tsp olive oil for making kebabs

- Salt as per taste

- ¼ tsp Lime juice

- Semolina (rava) for coating the kebabs

- Oil for frying

Mix all the ingredients

Add oregano and mix

Method:

In a pan add the 3 ingredients beet, corn and peas along with ginger garlic paste, salt, chilly flakes and chaat masala. Saute till it turns dry. Bring it to room temperature and add the bread crumbs along with oregano and lime juice. Take some oil on palm and turn it into kebab shape. Roll it into semolina (rava) and deep fry it. Serve it with ketchup or mint and coriander chutney…Yummy!

Enjoy!

Crispy Corn balls

2012-09-04T23:45:00.001-07:00

Now I must confess that I have an affinity for deep fried stuff… however sinful that it is! J I end up making a snack that is deep fried and enjoyable every once in a while J This is a season when sweet corn is easily available in the market and heres what made today with one corn cob that was lying idly in my fridge…Since my hubby dear is on a strict diet that doesn’t let me use potatoes… I had to think about an alternative that can go with what I was making. It feels great to present my very own recipe / version of Crispy Corn Balls. Here instead of potatoes I have used raw banana and suran… The end result was delicious J The crispy outside with a lovely chatpata mix on the inside… I hope you will enjoy this recipe and give it a shot… Its an interesting snack and can be delicious thing to make to welcome your guests…. Enjoy! J

Break it into two....

Now add the chutney ... hmmm ... its ready to be popped in the mouth :) Enjoy!

Ingredients:

1 corn cob, half cup peas, 1 raw banana, small piece of suran, 3 bread slices, ½ cup coriander leaves, 1 green chilly, ½ inch ginger grated, 1 tsp chaat masala, ½ tsp jeera powder, salt to taste, ½ tsp lemon, oil to make round balls and frying, 3 - 4 spoons corn flour, rava to roll the balls.

Method: Boil Corn with little turmeric powder and salt. Boil peas, suran and raw banana in cooker (2 whistles – not more than that). Grind the corn after removing it from water (coarsely). Mash the peas, suran and raw banana coarsely. Take a little oil, add the grated gingersaute it. Add corn and the remaining mashed ingredients and sauté till dry. Add chaat masala, jeera powder and salt while its cooking. Once dry let it cool. Take bread slices, chilly and coriander leaves and grind in into crumbs. Add this to the corn mix and mix the whole thing well with your hand. Add lemon juice. Make small balls using oil on your palm. Take the corn flour and add it to ½ cup of water and make a mix. Adjust its consistency to thin batter that can give a thin covering to the balls. Dip the balls in the mix and remove the excess. Roll it in rava. Deep fry the balls and serve with tomato and coriander chutney or with ketchup.

Goad Papdi / Jaggery and Wheat Chunks

2012-09-01T03:42:00.000-07:00

Chunky Delights!

I clearly remember the day when I fell for this delicious sweet. It was during my wedding that my aunts had prepared as a welcome sweet for my hubby side of guest… I got to taste it much later and just a chunk of it to my disappointment :) Well I had tasted goad papdi before but never quite like this one… That’s when I decided that I want to learn to make this sweet to its perfection. Heres the recipe of goad papdi for you guys and I must say it quite a bite… It isn’t for all who calorie conscious as it takes a lot of ghee in its making… but believe me it tastes great. Just look at those lovely moist chunks garnished with almond slices :) when you a bite into it you will taste something so wonderful that one chunk wont be enough…These can be wonderful treats for your children as well as you too… :) enjoy

Recipe:

Ingredients: 1 cup wheat flour, 1 cup jaggery (I have added slightly lesser than one cup as I like it less sweeter), 1 cup ghee, 1 tsp tea masala, ½ tsp cardamom powder, 1 spoon cold milk, 10-12 almonds blanched and crushed roughly.

Method: Pour ghee in a vessel and add the flour to it. Blend the flour into the ghee and continuosly stir it on slow flame till the ghee start leaving the mix (approximately 20-30 mins). Switch off the gas and add jaggery to it along with the rest of the ingredients. Mix it thoroughly. Once mixed put the mixture in a plate and spread it evenly and smooth the surface with back of katori or a spatula. Take a knife and draw the diamond shape chunks. Now let it rest till it reaches room temperature. Once it is cool, remove the chunks slowly with the spatula or a knife and store it in a air-tight container.

Goad papdi is all set and ready to eat :)

Methi Paratha

2012-08-27T05:46:00.000-07:00

Methi Paratha with twist

Hi all, been simply too preoccupied with the daily chores and some projects I am doing from home … Although that’s no excuse for not posting on my blog L Its not a single day I haven’t thought of posting something special for my blog followers. Most of my recipes are day today meals or some extra special meals that I try to churn up for my loved ones. The health of your loved ones is always a prime concern for a woman ones she is a wife and a mother… You are always concerned about adding that extra bite of nutrition in whatever you try and heres one such regular recipe that I try at home but I have tried to add the extra punch of nutrition through addition of few things. It’s the methi thepla that is a must breakfast in any gujju home… Methi thepla in itself is a wholesome and filling breakfast and I belive adding of these couple of ingredients can make it more power packed and can be wholesome meal for your hubbys as well as your little ones tiffin… And ofcourse don’t forget to add the coriander and tomato chutney to go with this.

Methi Thepla

Ingredients - 1 & ½ cup wheat flour, 2 tbsp raagi flour (nachni), 1 tbsp besan flour, 2 tbsp curd, 1 cup methi leaves finely chopped, ¼ tsp turmeric powder, ¼ tsp chilly powder, ½ tsp ginger and garlic paste, salt as per taste and 1 tbsp oil. Mix and make a semi soft dough. Make thin theplas and roast it while applying olive oil on both the sides.

Coriander and Tomato Chutney

Ingredients and Method: Take 1 large cup of coriander, 1 green chilly, one small tomato, salt as per taste, 4-5 garlic flakes and grind the ingredient to a fine paste. Season it with oil, mustard, curry leaves and hing.

Daal Dhokli

2012-08-07T23:02:00.002-07:00

Dhamakedaar Daal Dhokli :)

Hey guys been away for long….i sorely missed not posting anything for sometime now…Heres what I got today….The traditional gujju dish which is favorite with most of the gujaratis around the globe…It is a meal in itself as it contains small chappatis (cut into diamond shape) in it J And ofcourse it is delicious. However easy it may look it takes some preparation to make it. I have a fond memory of eating hot daal dhoklis made my darling mom. She used to specifically make small bhakris from the same dough that was used to make chappatis that is added in daal. I used to relish it along with daal dhokli. Essentially it is to be had on its own. It has its own unique flavor and a spoonful of it in mouth tells you instantly about why it is a favorite with most of us…. J The sweet, sour and spicy flavors simply bursts into your mouth…The crunchiness added by the peanuts simply adds to the whole taste. On the whole it is a wholesome meal and if on some days you want to keep it simple yet tasty you may just want to whip up daal dhokli for your family….And I am sure they would love this meal for a long time JEnjoy

Have this with lovely mango pickle...I am sure it will be a meal to remember....:)

Recipe

Ingredients

- For daal

o 1 cup tuvar daal boiled with salt and tumeric (boiled till properly cooked)

o Salt

o ¼ tsp turmeric powder

o ½ tsp ginger and green chilly paste

o 1 inch jaggery ( or more as per taste)

o Tamarind water (made with a small lemon size tamarind. Add water to it and let it mix and use that water in daal)

o Kokum (5-6 kernels)

o ¼ cup groundnuts

- Seasoning – 1 tbsp ghee / oil, ½ tsp jeera, ½ tsp mustard seeds, few seeds of methi, curry leaves and 2 green chillies

- For Dhoklis – Take 1 and ½ cup flour, add oil, ½ tsp chilly powder, ¼ tsp turmeric powder, 1 tsp coriander powder, ½ tsp jeera powder and salt. Knead dough little less harder than a poori dough but more than chapatti. Make thin chappatis from the dough and keep it ready.

Enjoy :)

Raksha Bandhan Special

2012-08-02T04:14:00.003-07:00

Dearest brother, in the hustle bustle of our lives...there are certain days that dawn bright...i woke up with a feeling of beautiful hopes and prayers for your lovely life...these days help us to slow down and nudge us to remind of lovely times we spent together...Its time for us to remember what a wonderful gift you are. I actually dont remember when was the last time i tied rakhi to you since you been away for some time...Buts heres what i got for you today...Specially made sweets for you...My todays post is completly dedicated to my far away brother...Its gulab jamun and sevaiya kheer for you...:) I wish these could reach you virtually but alas....Anyways hope you like what i made for you and you must anyways plan to have something nice on our behalf....Wishing you a fabulous day...Loving you and missing you much....your sisters...

Very Happy Raksha Bandhan!

The Gujju Papad Churros :)

2012-07-27T05:03:00.002-07:00

You are right this is not an international recipe but from my very home. I very fondly remember whenever there was a sabzi in my dish that I didn’t like I would fuss a lot and then my mom would quickly churn out this papd churros for me… That would immediately quieten my fuss and I would quietly finish my meal by munching churros joyously along with chappati or with the khichdi :)… It quietly enjoys the same status even today. It is like a bow which is used only when there is dire need …hehe some analogy that is... I churned this out to be eaten with khichdi the other day. My hubbys face lightens up whenever he sees it in his plate. It is the most simplest thing to make however I added a couple of things more to it to enhance its flavor. Hope you enjoy it as much I enjoy having it... happy eating!!

Recipe:

Ingredients: 2 papads (I have used the pepper one)roasted, 1 finely diced onion, ½ cup of chopped coriander, 1 tbsp oil and dash of lime.

Note: The original recipe only includes papad, onions and oil. Coriander and ime are my additions to this recipe. Simplicity is the best part of this recipe as it lends a very distinct taste to it...

Method:

Crush the roasted papad, add finely chopped onions and coriander to it. Pour the oil and add a dash of lime. Mix it thoroughly and serve it immediately. Simplest but it tastes awesome J enjoy!!

Finely chopped onions and roasted papads....

Crush the papads

Add finely chopped onions to it...

and finely chopped coriander...

Pour some oil over it...

Mix it well...mind you with hands...let all the oil and the flavours combine together....

Add a dash of lime and serve immediately....Enjoy it wth your meal :)

The Gujju Handwo ~ with my twist

2012-07-21T02:50:00.000-07:00

I remember the first time I had tasted handwo at one of my aunts place, I was simply fell for this dish… The reason why it isn’t a regular feature in our house is that it takes too much of oil while cooking L but I guess that’s what adds to its flavor and taste. J Heres my take of this gujju handwo recipe. Generally one takes dhokla batter to prepare handwo, what I chose to use was the leftover batter from the Lapsi daal dhoklas from my previous post…But I must tell you it tastes great! Just look at that golden crust with the lovely seasoning that adds to its look and taste both… It almost feels like eating a desi pizza J isn’t it! J Simply enjoyed making this one and hope you enjoy making it too.

Recipe:

Ingredients:

· 1 cup sour Lapsi & daal Dhokla batter

· 1 small capsicum – finely diced

· 3 stems of green onions – finely diced

· 2 tbsp finely chopped coriander

· 1 green chilly – finely chopped

· 1 tsp ginger chilly paste

· Salt to taste

· Pinch of soda

Optional – some finely chopped pudina leaves

Note: In handwo one can add ones own combination of veggies. It generally includes peas, carrots, dhudhi (if you want dhudhi then you must make the batter without any water and then grate dhudhi in the batter. It will leave its own water.)

Seasoning

1 tbsp oil, ½ tsp jeera, ½ tsp mustard seeds, ½ tsp sesame seeds, curry patta and cut chillies (i.e. if you want it spicy J)

Method:

Take a mini pan & pour oil in it. Add the seasoning once the oil is hot. Pour thick batter in the pan about half a inch thick. (more thicker it is more time it will take to cook – generally handwo is as thick as 1 inch or more but I have kept it less so that it cooks faster). Cook on a low flame with a lid on. Let it cook for 8-10 mintutes. Keep checking to see whether it is cooking fine and hasn’t burnt. Turn it over and let it cook the same way for 8-10 mintes. . Put a toothpick inside to check whether it has cooked. If the stick comes out dry it means that your handwo is ready. For more crispier crust cook it on slow flame without lid for 5 more minutes. Your handwo is ready to serve. You may garnish it with finely chopped coriander but it will look and taste good even without that addition. Simply munch on. Serve it with tomato ketchup.

Pour the batter into the pan

Let it cook till golden brown on both the sides...

Top it with the ketchup and have a full bite into it! ...:)

Just look at the golden yummy crust....:)

Note: There are recipes were handwo is even baked which certainly is a more nutria option. But I haven’t tried making a baked handwo. Maybe when I make it, I will definitely post it :)

Dahi vadas ~ the crunchy bread balls

2012-07-15T22:21:00.002-07:00

Hi all, been away for a long time… But am back with more J Today I am posting an interesting dahi vada recipe which you can make much faster and it tastes lovely too. This recipe used bread to make the crispy wadas that is to be covered in the lovely curd! Does that sound good… Wait it gets better… J When you dig into this it has a nice flavor of the lovely chutney with onions and cut chillies…The flavors are lovely… It is an interesting thing to try out when you want to churn out something in a jiffy at the same time want to tickle your taste buds too. J Have fun and enjoy this dahi bread vadas! Thanks to siri from www.sirisfood.com for this lovely recipe.

Recipe:

Bread slices – 5-6, Milk – 1 cup, Salt to taste, Thick curd – ½ to 1 cup, ½ tsp Chaat masala, ¼ tsp red chilly powder, ½ tsp coriander powder, ½ tsp cumin powder, coriander and thin sev for garnishing. Not to forget the tamarind chutney (i have added tamaring chutney instead of amchoor as in the original recipe).

Method

Take the breads, cut the sides and dip it in milk. Squeeze out the milk and make balls. Freeze these for 10-15 minutes. Deep fry till golden brown when you are ready to serve. Take the chopped onions and cut chillies in the pan and sauté it for few minutes till the raw smell of the onions disappear (do not over cook). On the other hand take the curd in a bowl. Beat it till it is smooth. Add salt, chilly powder, coriander powder and jeera. Mix it smooth.

For serving, arrange the bread balls in a plate. Add sauted onion and chillies over it. Sprinkle some salt, chilly powder and chaat masala over it. Pour the masala dahi over it along with some tamarind chutney. Garnish with finely chopped coriander leaves and thin crispy sev. J Its ready to serve. Enjoy!

Enjoy!