Food Mosaic

Batata bhaji(kachrya)Crispy sliced potato

2012-05-14T15:29:00.004-07:00

Batata bhaji (kachrya) : A simple dry potato curry popular in households all over the western Indian state of Maharashtra. Potatoes are thinly sliced and stir-fried till crispy or well done. Typically served with Rotis/Chapatis but if it's leftover, you can make toasted sandwiches with it and serve with Tomato ketchup for a delicious snack the next day.

Serves: 2

Ingredients:

- 2 large potatoes washed, peeled and cut into thin slices.
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp asafoetida
- 1 tsp turmeric powder
- 1 tsp red chilli powder (adjust as per desired spice level)
- salt
- chopped cilantro

Preparation:
- Heat oil in a wok/kadai. Once oil is hot add cumin and mustard seeds and after they sputter, add the asafoetida and turmeric powder.
- Add the thinly cut potato slices, salt and the red chilli powder. Mix well.
- Cover the wok and let cook for about 10 min on medium heat.
- Once the potatoes are tender keep them on medium heat without the covering lid till the slices are crispy (takes about 5 minutes).
- If you prefer less crispy, you can switch off the heat a few minutes earlier.
- Remove in a serving bowl and garnish with the finely chopped cilantro.
- Serve hot with Rotis/chapatis.

Stuffed eggplant gravy

2012-05-13T18:26:00.000-07:00

Stuffed Eggplant gravy (bharli vangi): This is one of those all-India dishes that cannot be tied to a specific region of India. It is essentially stuffed eggplant and potatoes simmered in an onion-based gravy. It has a blend of spicy, tangy and a tinge of sweetness and creates a medley of flavors in your mouth. People who do not like eggplants will start appreciating it after eating this dish (Yours truly is one of those converted souls:)).

Ingredients:

- 4 small eggplants ( you can find them in any ethnic Indian store)
- 1 large Potato (cut into cubes)
- 1 medium sized onion finely chopped
- 1 tbsp kala masala (black masala)
- 1 tsp red chili powder (adjust as per desired spice level)
- pinch of salt
- 1 tsp mustard seeds
- 1/2 tsp asafoetida
- 1 tsp turmeric powder
- Small piece of Jaggery
- 1 tbsp Tamarind juice
- 1/2 cup water
- 1 tsp peanut powder
- 1 tbsp oil

Preparation:

- In a bowl mix the chopped onions, kala masala, salt and chili powder. Mix these ingredients thoroughly and keep aside.
- Take each eggplant and cut the crowns as well as the stem. Now cut the eggplant just enough to make a pocket (i.e. cut in a 'plus' sign fashion). Make such pockets with all the eggplants.
- Take each eggplant and fill in the masala that we kept aside earlier.
- Heat oil in a wok/pan. Once the oil is hot put in the mustard seeds and after they sputter, put in the asafoetida and turmeric powder.
- Put the cut potatoes and then gently place all the stuffed eggplants in the pan. Put in the remaining masala made for the stuffing and stir all the ingredients gently.
- Cover the pan with a lid and cook till the eggplants and potatoes get tender.
- After the vegetables are tender add in the tamarind juice, water, salt and the small piece of jaggery.
- Stir well and let it simmer. Now add the peanut powder.
- Once the gravy becomes somewhat thick remove in a serving bowl and garnish with Cilantro.
- Serve hot with rotis or rice (preparation serves 2).

Dahi Pakora(Fritters in yogurt sauce)

2012-03-29T17:19:00.000-07:00

Dahi Pakora: This is one of the most popular dishes all over India. It is essentially fritters in yogurt sauce sprinkled with Tamarind chutney. It has a cooling effect from the yogurt, spicy flavor from the fritters and a sweet and tangy flavour from the Tamarind chutney. It's usage is fairly versatile in that it's served up as a party snack, dessert or even as an appetizer. More commonly though, it's the favorite afternoon teatime snack.

Ingredients:

- 1/2 cup wheat flour
- 1/2 cup chickpea flour (besan)
- 1 tsp ginger garlic paste
- 2 to 3 finely chopped green chilies or 1 tsp red chili powder
- 1 tsp turmeric powder
- salt
- water
- 1 cup of butter milk
- Oil for frying

Yogurt Sauce:

- 900 gms Yogurt beaten into a smooth consistency without any lumps
- salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp sugar
- pinch of salt

Tamarind chutney:

- 1 tbsp of tamarind extract/paste
- Add water to make it smooth and thick (not too watery)
- Add a small piece of jaggery (unrefined cane sugar which you can get in Indian stores)
- 1 tsp red chili powder
- 1 tsp cumin powder
- pinch of salt

Preparation:
- In a mixing bowl take wheat flour, chickpea flour, chilies, ginger garlic paste and salt.
- Mix together. Add water and mix to make a batter
- Consistency of the mixture should not be too watery nor too thick.
- Keep this fritter batter mixture aside for 1/2 hour.
- For the yogurt sauce take the smooth and beaten yogurt in a serving bowl.
- Add salt, cumin powder, coriander powder, chilly powder, sugar and mix well.
- If you feel that the yogurt sauce is too thick you can add in a little bit of buttermilk. The yogurt sauce is ready.
- For the tamarind chutney, simply mix the ingredients listed above in a bowl.
- Back to the fritters, heat oil in a wok/kadai.
- Put in small portions of the batter into the heated oil to make small round balls. Fry them on both sides till golden brown.
- Repeat this process till all the fritters are fried
- Once golden brown remove fritters from the oil and drop them into the buttermilk. Keep them in buttermilk for a minute. Then gently squeeze out the water from the fritters and put them in the yogurt sauce.
- Garnish the fritters in yogurt sauce with finely chopped cilantro. You can keep this in the refrigerator until serving time.
- In a small bowl put the fritters with the yogurt sauce. On top, add a tbsp of tamarind chutney and a sprinkling of paprika or cayenne or just plain red chili powder.
- The bowl of Dahi pakora is ready to serve (one person).

Pumpkin Curry

2012-03-14T16:43:00.001-07:00

Pumpkin Curry: This is a popular dish from the southern state of Mysore in India. It's a smooth blend of sweet, tangy and spicy flavors.

Ingredients:

- A bowl of Pumpkin/Squash cut into cubes with the skin on.
- 1 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 4 dry red chillies
- 1 tsp turmeric powder
- 2 tbsp of dry shaved coconut (roasted), 2 tsp of roasted sesame seeds, 2 tsp of roasted poppy seeds. Mix them together and grind it into a fine powder.
- 1/2 cup of tamarind juice
- 1 small piece of jaggery (unrefined whole cane sugar which you get in any Indian food store)
- Salt
- Finely chopped cilantro for garnishing

Preparation:

- Heat oil in a pan. Add the mustard seeds.
- Once they sputter add turmeric powder, fenugreek seeds and the red chillies.
- Saute for a few seconds.
- Add the Pumpkin pieces with the skin side in the oil.
- Put in salt, and cover the pan with a lid. Cook on medium heat.
- Once the pumpkin pieces are tender add the coconut, poppy seed and sesame seed mixture.
- Add the tamarind mixture and jaggery. Mix everything well with the pumpkin.
- Let it simmer without the lid till the gravy thickens (around a minute or so).
- If gravy is too thick you may want to add in a little water.
- If its too tangy you may want to add a little more jaggery.
- Remove in a serving bowl and garnish with cilantro.
- Serve hot with Roti, Naan or steamed rice.

Spinach Corn Pulao

2012-01-23T19:25:00.000-08:00

Spinach Corn Pulao: Pulao or Pilaf is a rice preparation popular in Middle-eastern as well Central and South Asian cuisines with various vegetables/meats cooked along with the rice. In this recipe, we will prepare the Pulao with spinach and corn as the two main ingredients. Spinach makes it healthy as well as gives it a slight acidic flavor whereas corn gives a tinge of sweetness to the rice.

Ingredients:

- 1 cup Basmati rice (pre-cooked).
- 1/2 cup corn kernels(fresh/frozen).
- 1 bundle of spinach (chopped).
- 1 tsp garlic ginger paste.
- 3 to 4 green chillies (slitted).

Whole spices

- 2 to 3 cloves.
- 1 bay leaf.
- 2 to 3 green cardamoms.
- 1 black cardamom.
- 2 tbsp oil.
- 1 tsp cumin seeds.
- pinch of asafoetida.
- salt to taste.

Pulao Masala

- 1 inch cinnamon stick.
- 6 black peppercorns.
- 2 cloves.
- 1 tsp cumin seeds.
- 1 tsp corriander seeds.

Grind the ingredients for Pulao masala into a fine powder to make the spice mixture.

Preparation:

- Heat oil in a pan. Once the oil is hot put in the cumin seeds. Once they start sputtering, put in asafoetida.
- Put the whole spices in the pan. Stir it on medium heat till they change color.
- Now put in the ginger garlic paste and let it cook for a minute.
- Add the spinach and stir till all the masala is mixed with the spinach.
- Once the spinach is tender, add the corn and stir the mixture.
- Now add the pre-cooked rice and salt. Mix all the ingredients gently and let it cook for a few minutes.
- Remove in a serving bowl and serve hot with raita or yogurt.

Methi Malai Matar

2011-12-23T17:21:00.001-08:00

Methi Malai Matar: This is a popular dish from North India. It's essential flavors are a combination of sweetness, spiciness and creaminess. It's prepared by simmering fenugreek leaves and peas in a rich cream sauce. Typically served with Roti/Naan.

Ingredients:

- 1 bundle of methi (fenugreek leaves that you can get in any ethnic Indian store)
- 1/2 cup green peas (frozen)
- 1 cup of half&half milk or fresh cream
- 1 small onion
- 3 to 4 green chilies
- 1 clove of garlic
- 1 tbsp of cashews
- 1 tbsp of oil
- 1/2 tsp of turmeric powder
- 1/2 tsp of sugar
- salt

Preparation:

- Wash the methi leaves thoroughly. Add a pinch of salt and set aside for about 5 minutes.
- Thaw the green peas using warm water or by putting them in a microwave for 15-20 seconds.
- Mix the chopped onion, green chilies, garlic and cashews in a grinder and grind them to a fine paste.
- Squeeze water from the methi/fenugreek leaves and set them aside in a dish.
- Heat oil in a pan. Add the paste and saute on medium heat till the paste turns slightly brownish.
- Put in the methi leaves and add salt. Cook the leaves till they are tender.
- Add the half&half milk or cream.
- Add the peas.
- Add some sugar and let the mixture simmer on low heat till the gravy acquires a thick consistency.
- Remove in a serving bowl and serve hot with Rotis/Naan. This preparation serves 2.

Chocolate Phirni

2011-12-12T16:05:00.000-08:00

Chocolate Phirni: Phirni is an ancient rice/vermicelli pudding popular in the Muslim community of Northern India as well as in the neighboring countries of Pakistan and Afghanistan. Chocolate is a recent addition to this traditional dish giving it a soft consistency and that special "chocolatey" deliciousness.

Ingredients:

- 1/2 cup rice (You can use any short-grained rice like sona masuri or arborio)
- 8 cups of whole milk
- 3 tbsp of chocolate syrup or melted chocolate
- 4 to 5 tbsp of sugar (adjust as per the sweetness after adding the chocolate syrup)
- 1 tsp of cardamom powder
- 1 tsp of milk masala
- 1 tsp of finely chopped roasted pistachios & finely chopped/grated chocolate

Preparation:

- Soak the rice in some warm water for about 30 minutes.
- Take the milk in a non-stick pan and let it simmer on medium heat.
- Coarse grind the soaked rice.
- Once the milk starts boiling add in the grinded rice.
- Keep stirring the milk till the rice gets fully cooked.
- Add in the sugar.
- After the sugar melts, add in the cardomom powder, milk powder and the chocolate syrup.
- Mix and stir well.
- Remove in a bowl and garnish with chopped pistachios and grated/chopped chocolate.
- Phirni is ready. This preparation serves 4.

Palak Paneer

2011-11-16T16:18:00.000-08:00

Palak Paneer: This is a popular North Indian preparation. It consists of pureed Spinach and cubes of paneer (fresh cheese commonly found in South asian cuisine) simmered in a thick curry sauce. It's simple yet delicious and is quite popular all over western and northern India as a potluck/party dish. Its usually served with naan/roti or Basmati rice.

Ingredients:

- 2 bunches of Spinach
- 150 gms Paneer cut into small even sizes cubes
- 2 big cloves of garlic (mashed)
- 1 tsp of cumin seeds
- 3 tbsp of oil
- 4 green chilies
- oil
- 2 tbsp of fresh cream
- salt
- 1 cup of water

Preparation:

- Remove the stems of the spinach and wash them with water.
- Boil the spinach and blanch with cold water.
- Drain the excess water out of the spinach.
- In a blender, add the spinach/green chilies and puree the mixture.
- Heat the oil in a wok/kadhai. Once heated, fry the Paneer cubes till golden brown.
- Remove the fried paneer on a paper napkin.
- Heat 3 tbsp of oil in a pan. Once hot, put cumin seeds in it. After they start sputtering, put in the mashed garlic.
- After sauteing the garlic for a few seconds, add in the spinach puree. Add salt and stir the mixture. Add in a cup of water and mix well.
- Once the gravy comes to a boil, mix the fried paneer cubes.
- Add the fresh cream and let simmer for a few minutes.
- Remove in a bowl and serve hot with Basmati rice or roti/naan. This preparation serves about 4.

Masale Bhaat (Spiced Tindora Rice)

2010-12-27T15:17:00.000-08:00

Masale Bhaat (Spiced Tindora Rice): This rice recipe is a staple of every wedding in the western Indian state of Maharashtra. It is also prepared in Maharashtrian households during various Hindu festivals.

Ingredients for the Masala:

- 2 to 3 cloves
- 1 small Cinnamon stick
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 2 tsp Caraway seeds (also known as meridian fennel or persian cumin)

Ingredients for Rice:

- 1 cup Basmati Rice (washed)
- 2 tbsp Oil
- 1 tsp turmeric powder
- 1 stem of Curry leaves (you can find these in any Indian food store)
- 1 tbsp Peanuts
- 1 tbsp Cashews
- 1 tbsp Yogurt
- 1/2 cup of long cut Tindora (Ivy Gourd, also called tendli or tondli. is generally available in Indian stores)
- Finely cut Cilantro for garnishing
- Grated coconut for garnishing
- 2 cups of water
- salt to taste

Preparation:

- Grind all the ingredients for the Masala into a fine powder.
- Heat oil in a pan. Once oil is heated put in the Curry leaves.
- After the curry leaves have finished spluttering, add peanuts & Cashews. Let them fry for sometime. Keep the stove on medium heat.
- Now put the tindora pieces and fry for sometime. Then put rice and fry for a while.
- Put 2 to 3 tsp of the freshly ground masala. Mix well.
- Now add 2 cups of water. Put salt, stir well and let it come to a boil.
- Add 1 tbsp of the Yogurt and mix it properly.
- Pour the mixture in a Pressure cooker.
- Keep the pressure cooker on high flame. After one whistle lower the flame.
- After 15 min switch off the stove.
- Let the pressure cooker cool.

- Remove the rice in a serving bowl and garnish with Cilantro & grated coconut.
- Serve with a tsp of ghee (clarified butter).

Savory Pea Beignets (Kachori)

2010-11-08T15:26:00.000-08:00

Savory Pea Beignets (Kachori): Kachori is a snack popular in various parts of India like Uttar Pradesh , Rajasthan, Delhi, Maharashtra, Madhya Pradesh, Gujarat, and Punjab.

Kachori is usually a Savory beignet-like round flattened ball made of fine flour filled with different kinds of stuffing.

Ingredients for the covering:

- 2 cups of all purpose flour(maida)
- 1/2 cup of oil
- salt
- water to knead the dough

Ingredients for stuffing:

- 2 cups of frozen green peas (thawed)
- 2-3 green chillies
- inch of Ginger
- 2 cloves of garlic
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- pinch of asafoetida
- salt
- Oil to fry

Preparation:

- Heat 1/2 cup of oil.
- Mix the flour and salt in a bowl. Once the oil is hot pour it over the flour. Mix it well. Add water and knead the dough till its soft and smooth. Cover it with a damp cloth and keep aside for 1/2 hour.
- Grind the peas, ginger, garlic and green chillies in a grinder/mixer.
- In a pan heat 1 tbsp of oil. Once the oil heats up put in the mustard seeds. Let them sputter. Put asafoetida and turmeric powder.
- Add the mixture of peas, ginger, garlic and chillies to it. Add salt and mix all the ingredients.
- Stir the mixture occasionally till it becomes dry. Alternatively you could put the mixture in a microwave bowl and keep it in the microwave for 2 to 3 min until it gets dry.
- Once the mixture is dried let it cool.
- Make small rounds of the dough.
- Take a round and roll it into a small round circle.
- Take the flat circle of dough on your palm and fill in a tsp of the mixture. Do not over stuff it otherwise the kachori will break while frying. Slowly enclose the flat circle in to a round by pinching the endings. Seal it, then gently roll the ball into a round circle. Set it aside under a damp cloth.
- Repeat the process till all the Kachoris are made.
- Heat a flat pan. Keep the rolled kachoris on it till they get slightly golden brown on each side.
- Heat oil in the pan. Fry the kachoris till they are golden brown.
- Serve them hot with Ketchup.
- Once the kachoris are slightly browned on the pan you can store like that in a container for a week. You can fry them as and when needed.

**** You can also make the Kachoris with wheat flour.

Sabudana Vada ( Sago fritters)

2010-10-08T11:33:00.001-07:00

Sabudana Vada( Sago fritters): This is a traditional deep fried snack from Western India. It is often served with spicy green chutney or peanut chutney. It is usually prepared during days of fasting in the Hindu and Jain religions. The snack is especially delicious due to it's nutty flavor and the crunch of the fritter.

Ingredients for vada (the fritter):

- 1 cup sabudana (sago) soaked in a little water overnight. It becomes soft and transcluscent after soaking overnight.
- 1 medium size potato boiled.
- 2,3 green chillies finely chopped.
- 2 tsp finely chopped cilantro.
- salt.
- pinch of sugar.
- 3 tbsps peanut powder.
- Oil for frying.

Ingredients for the peanut chutney:

- 1 cup peanut powder
- 1 cup plain yogurt
- 1 tsp red chilli powder( it can vary depending on your spice preference)
- salt
- pinch of sugar

Preparation of vada:

- In a mixing bowl, grate or mash a peeled potato.
- Mix the soaked sago.
- Put in the finely chopped cilantro, chillies, peanut powder,
salt and sugar.
- Mix all the ingredients properly.
- Take a small bowl of water.
- Wet your hands with a little water, then take a small portion of the mixture and make a firm ball out of it.
- Now gently press it to make a pattie out of it.
- Continue the process till you have made all the patties.
- Heat oil in a frying pan/wok.
- Once the oil heats up put in the patties in it.
- Fry the patties till they are golden brown.
- Remove them on a tissue paper to drain the extra oil.
- Serve them vadas (patties) hot with the peanut chutney.

Preparation of the peanut chutney:

- Take a small serving bowl.
- Mix the Peanut powder, yogurt, salt, chilli powder and sugar.
- Mix all the ingredients till they all come together.
- Serve it with the vadas.

**** If you have peanut allergies you can have the vadas with green chutney or tomato ketchup.

Veg Kolhapuri (Spicy Vegetable Gravy)

2010-09-17T16:12:00.000-07:00

Veg Kolhapuri (Spicy Vegetable Gravy from Kolhapur): Kolhapur in western India was the seat of the 17th century Maratha empire and is known as the standard-bearer of the royal Maratha cuisine. It is well known for its spicy vegetarian and meat-based dishes, generally made with the famous lavangi mirchi (spicy chilli) that is grown in and around the area.

Ingredients:

- 1 medium potato boiled and diced
- 1 carrot boiled and diced
- 1/4 cup of boiled corn
- 1/2 cup of cauliflower florets boiled
- 10 Green beans half inch sliced and boiled
- 1/4 cup of boiled green peas
- 1 tsp of Ginger garlic paste
- 4 tbsp of oil
- 2 tbsp of dry grated coconut
- 6 cloves
- 6 Black Peppercorns
- 1 tsp of poppy seeds
- 1 tsp of coriander seeds
- 6 whole dry red chillies
- 1 large onion finely chopped
- 2 medium sized tomatoes finely chopped
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- Salt
- 1 tbsp of fresh cilantro finely chopped

Ingredients for Kolhapuri Garam Masala:

- 1/2 tsp Fennel Seeds
- 1 inch cinnamon stick
- 1 stone flower(called 'dagad phool' in India; you can buy it at any Indian store)
- 1/2 tsp cumin seeds
- 1 bay leaf
- 2 black cardamoms
- 6-7 black peppercorns

Method:

- Grind the kolhapuri masala to a fine powder mixture and set aside.
- Heat 2 tbsp of oil in a pan/wok.
- Add grated dry coconut, cloves, coriander seeds, poppy seeds, red chillies and black peppercorns. Lightly fry them.
- Add half of the chopped onions and cook till it turns slightly brown. Cool the mixture and then grind to a paste (in a mixer/grinder) with little water if needed. Set the masala paste aside.

- Heat remaining oil in a pan/wok. Add the remaining chopped onions and the ginger-garlic paste and saute on medium heat till the onions caramelize.
- Now add tomatoes, turmeric powder, red chilli powder and the masala paste. Cook till the tomatoes are nicely cooked and oil starts to separate.
- Add half cup of water and cook for 2 mins. Put in the boiled vegetables and salt. Simmer for 5 mins.

- Now sprinkle a tsp of the kolhapuri garam masala powder. Mix well.
- Let cook for a minute.
- Remove in a serving bowl and garnish with cilantro.
- You can serve it with either naan, bread, paratha or rotis.

**** You can add any vegetables of your choice for the preparation of this dish.

Stuffed Coconut Dumplings (Modhak)

2010-09-13T15:02:00.000-07:00

Stuffed Coconut Dumplings (Modhak): Modhak is a sweet dumpling stuffed with a filling of coconut and sugar/jaggery. The dumpling can be fried or steamed. It is popular in Western and Southern India.
This food item has a special religious significance in that it is believed to be the favorite food of the Hindu God Ganesha. It is prepared in His honor every year during the festival of Ganesh Chaturthi.
Here is the fried version of the dumpling (please bear in mind that the preparation is very intricate and time-consuming).

Serves: 2 to 4

Ingredients:

For the stuffing:

- 1 cup of fresh grated coconut.(One can use the frozen grated coconut as well)
- 1 tsp of ghee(clarified butter)
- 1/2 cup of sugar
- 1 tsp cardamom powder

For the dough:

- 2 cups of all purpose flour (Maida)
- 4 tbsp of oil
- pinch of salt
- 1 cup of water to knead the dough
- Oil for frying

Preparation:

- For the stuffing take a non-stick pan. Add 1tsp of ghee, coconut and sugar.
- Put on low heat and stir. Keep it until the sugar melts. The mixture should become a little dry.
- Put the cardamom powder and mix it properly.
- Let the stuffing cool completely.
- Take a bowl or a container in which you can mix and knead the dough.
- Mix the all purpose flour and salt.
- In a pan, heat the 4 tbsp of oil. Once it is hot pour it into the flour.
- Mix it with the flour. The flour becomes nice and crumbly because of the oil.
- Now add in water as needed to knead the dough.
- Knead the dough well till it becomes nice and soft.
- Cover it with a soft wet cloth and keep it aside for 3 to 4 hours.
- After the dough is kept for 3 to 4 hours make small balls out of the dough and keep them covered under the wet cloth. The wet cloth helps to keep the dough nice and soft or else it gets dry.
- Take one ball roll it into a nice round without any cracks.
- Roll it with a rolling pin into a circular disc. Roll it in a way that the edges do not become thick.
- Take this disc and place it in your palm. Fill it with a 1 tsp of stuffing.
- Depending upon the size of the disc you can fill more or less into it. Once the stuffing is filled in, pinch the dough from every side and close it.
- Do not overstuff it otherwise it will open up during frying.
- Keep this under a wet cloth. Repeat the process with all the balls.
- Once all dumplings are ready, heat oil in a wok/pan.
- Once the oil is nicely heated put in the dumplings. Fry them from all sides till they are golden brown. Once fried, remove on a paper towel to drain the excess oil.
- Modhak is now ready to serve.

Dhokla (Steamed Spicy Chickpea cakes)

2010-08-24T16:29:00.000-07:00

Dhokla (Steamed Spicy Chickpea cakes): Dhokla or 'Khummun' is a popular snack made from fermented batter of chickpeas. It's originally from the Western Indian state of Gujarat.

Serves: 2 to 4

Ingredients:

- 1 cup Chickpea Flour (Known as Besan; you can buy it at any Indian food store)
- 1/2 cup buttermilk
- warm water as needed
- 1 tsp Ginger and green chilly paste
- 1/4 tsp baking soda
- 1 tsp oil
- salt
- 1 tbsp of oil
- 1 tbsp finely chopped cilantro
- 1/2 tbsp of grated coconut
- 1 tsp mustard seeds
- pinch of asafoetida
- 1/2 tsp turmeric

Preparation:

- Take the chickpea flour in a mixing bowl. Pour buttermilk and stir till the mixture is smooth.
- Put warm water as needed till the mixture is of pouring consistency(similar to cake batter).
- Keep the mixture overnight for fermentation.

- Next day put baking soda, salt and 1 tsp of oil.

- Put the Ginger chilly paste and mix the batter.
- Grease pan with oil and pour the mixture into it.
- Steam it for 15 min.
- If you are using a pressure cooker, do not put the whistle.
- Once ready, let cool. You can check if it's ready by inserting a toothpick or a knife in the center (It should come out clean).
- Cut them into pieces (the pieces are called 'Dhoklas').
- Take a pan, put 1 tbsp of oil in it and heat it.
- Once the oil is heated put the mustard seeds in it.
- After the mustard seeds finish sputtering put asafoetida and turmeric powder. Switch off the heat.
- Pour this mixture(tadka) over the Dhoklas.
- Garnish with Cilantro and grated coconut.
- Serve with green chutney.

*** Recipe of the Green chutney is available on the blog.

Malai Kofta

2010-08-11T14:31:00.000-07:00

Malai Kofta: A rich creamy tomato curry with koftas. Kofta is a middle-eastern term generally used to denote meatballs (or mashed vegetables rolled into balls). Malai Kofta is a dish from the royal 'Moghlai' cuisine of medieval India (cuisine of the Islamic Mughal royalty). The preparation of this dish is quite intricate and time-consuming.

Serves: 2

Ingredients:

For Koftas:

- 1 medium sized potato boiled and mashed

- 1 cup of grated paneer (Paneer is an unaged non-melting curd cheese made by curdling heated milk with lemon juice; You can buy it at any ethnic Indian food store)

- 1 green chilly finely chopped

- 1/4 cup cornflour

- 8 to 10 raisins

- Oil for frying

- Salt

For the Gravy:

- 1 medium onion chopped

- 2 tbsp oil

- 2 tsp of ginger- garlic paste

- 1 green chilly chopped

- 1/2 tsp coriander powder

- 1/4 tsp turmeric powder

- 1/4 cup tomato puree

- 1/4 tsp red chilli powder (If you like spicy you could add 1/2 or 1 tsp)

- 1/4 cup crushed khoa/khoya (It is a milk food, made from dried whole milk or milk thickened by heating in an open iron pan. You can buy it at any Indian food store).

- 1/4 cup fresh cream

- 1/2 tsp garam masala powder

- cilantro to garnish

- Salt

Preparation:

- For the Koftas mix potatoes, paneer, green chillies, cornflour and salt in a bowl.

- Divide them into equal portions. Make round balls (koftas) of each portion and stuff raisin into each of them.

- Heat oil sufficient for frying the koftas in a kadai/wok

- Deep fry these koftas till they are slightly brown. Remove them on a tissue paper to absorb the extra oil.

- For the gravy, boil the onions in 2 cups of water. Drain the excess water, cool and grind them into a smooth paste.

- Heat oil in kadai/wok. Add the boiled onion paste and cook for about 5 mins.

- Add ginger-garlic paste, green chillies, turmeric powder, coriander powder and salt. Let cook for a minute.

- Add tomato puree, red chilli powder and cook on medium heat for 10 t0 15 mins or till the oil starts to separate from the masala.

- Mix khoa to 2 cups of water and add it to the gravy.

- Bring it to a boil and simmer for 10 mins on low heat, stirring occasionally.

- Now add fresh cream and the garam masala powder. Mix it with the gravy properly. Let cook for about 5 minutes.

- Place warm koftas in a serving dish and pour hot gravy on top, garnish it with cilantro and serve.

- Malai Kofta is now ready to serve.

Shrikhand (Strained yogurt pudding)

2010-08-09T13:20:00.000-07:00

Shrikhand: This is a very popular dessert dish from the Western Indian state of Maharashtra. It's primary ingredient is strained yogurt. It is usually made during festivals/weddings and is often the "signature" dish for wedding menus in Maharashtra.

Serves: 2

Ingredients:

- 500gms of plain Yogurt
- 1 cup of sugar
- 2 tbsp of cold milk (optional)
- 3 pinches of cardamom powder
- 2,3 strands of saffron

- pinch of nutmeg powder

Preparation:

- Put the Yogurt in a Muslin cloth(or any fine cloth from which the water of the Yogurt will be drained). Tie this cloth tightly with a string and hang it high over a sink overnight so that all the water in the yogurt will drain out.
- Next morning you will have the strained yogurt ("chakka" in marathi language) with consistency like soft cheese. Remove this yogurt in a bowl.
- Take another bowl and add in it a little bit of the yogurt and 1 tbsp of sugar.
- Thoroughly mix with a hand mixer till the mixture become smooth and creamy.
- Add some more of the yogurt and sugar to the mixture and mix thoroughly. Repeat this process with the remaining yogurt and sugar till the entire mixture is smooth and creamy.
- If the mixture is too thick add 2 tbsp of milk and mix properly. If the consistency of the yogurt is smooth enough you need not add the milk.
- Once the mixture is ready add the cardamom powder and the nutmeg powder.
- In a cup take 1 tsp of milk and crush the saffron strands into it. Mix well and pour over the yogurt mixture. Whip thoroughly till the mixture acquires the nice yellow color of saffron.
- Shrikhand is now ready. You can serve it at room temperature or you could keep it in the refrigerator for an hour or so before serving.

Paneer Tikka

2010-08-03T17:01:00.000-07:00

Paneer Tikka: This is a famous appetizer from North India. Paneer and vegetables are marinated in tandoori masala and then grilled in the oven. Paneer is an unaged, acid -set and non-melting curd cheese common in South Asian cuisine. You can buy it from any ethnic Indian store.

Ingredients:

- 15 to 20 small cut cubes of Paneer

- 1 small green capsicum cut in to small square pieces

- 1/2 red onion cut into small square pieces

- 1 tsp of ginger garlic paste

- 1 tbsp of tandoori masala ( If you do not have tandoori masala you can use the masala given at the end of the ingredients' list)

- 2 tbsp of oil

- 1 tsp of lemon juice

Instead of tandoori masala you can use:

- 1 tsp chilli powder

- 1 tsp cumin powder

- salt

** Pieces of Paneer and the vegetables should be such that they can be put on to skewers or toothpicks.

Preparation:

- In a bowl take tandoori masala , ginger garlic paste, lemon juice and 1 tbsp of oil. Mix everything together.

- Take this mixture and rub it thoroughly on each piece of paneer, capsicum and onion.

- Keep the marinated pieces overnight or atleast for 6 hrs.

- Take a toothpick and put in a piece of paneer in the center and a piece of onion and capsicum on both the sides of the paneer (as shown in the picture). Do the same with the rest of the pieces.

- Once all the toothpicks are done, put them on a greased baking tray.

- Sprinkle the remaining 1 tbsp of oil on all the skewers.

- Put the tray in the oven on 375 degrees for 10-15 min till the paneer is golden brown and the vegetables are cooked.

- Serve them hot.

*** Do not over cook the paneer otherwise the texture becomes rubbery and the tikka turns out to be rather difficult to eat.

Tamarind Rice

2010-08-03T13:06:00.000-07:00

Tamarind rice: This is a very popular South Indian dish ('Pulihora' in Andhra Pradesh). Sourness from the tamarind, spiciness from red chillies and the crunch from the white lentils gives a uniquely blended flavor to this rice preparation.

Serves: 2

Ingredients:

- 1 bowl of boiled basmati rice

- 1 tbsp of oil

- 3 to 4 dry red chillies

- 1 1/2 tsp of urad dal (matpe beans with the black skin removed, also known as white lentils)

- 1 tbsp of peanuts

- 1 1/2 tsp of tamarind paste

- 1 tbsp finely chopped cilantro

- salt

Preparation:

- Take 1/2 tsp of tamarind paste in a bowl and mix it with water. Stir it until it is smooth and the tamarind paste blends with water.

- Heat oil in a pan. Once the oil is hot put in the urad dal, dry red chillies and peanuts.

- Fry the dal till it is golden brown. Now put in the tamarind water.

- Let the tamarind mixture boil.

- When the water reduces to about 1/4 th it's original quantity (i.e. a very small amount remains), put in the rice.

- Put salt and mix with the rice .

- Keep the rice on medium heat for 5 min.

- Garnish with cilantro and serve.

*** If you have peanut allergies you can omit peanuts without sacrificing the essential flavor of this dish.

Sweet potato beignets

2010-07-23T17:35:00.001-07:00

Sweet potato beignets: This is a dish that I thought of when there some leftover sweet potato shreds. It is a very easy and delicious snack. Refer to the recipe of Sweet potato shreds given earlier.

Serves: 2 to 4

Ingredients:

- 2 medium sized boiled potatoes(peeled)
- 1 cup of Sweet potato shreds (refer to the recipe posted earlier in this blog)
- 1 tbsp of corn flour
- salt
- 1/2 tsp of red chilli powder
- Oil for frying

Preparation:

- Start with putting oil in a pan and heating it on the burner at medium level. The oil is to be used for deep frying.
- Take the potato shreds in a bowl and mash them with your hands.
- In a dish grate the boiled potatoes. Put salt, red chilli powder and corn flour and mix properly. Bring it all together to so that it has the consistency of dough.
- Make small balls of the potato dough.
- Take one ball of the dough and gently make a hollow cup of it (size it appropriately enough to put the stuffing).
- In the potato cup put the stuffing and gently seal it from all sides into a ball.
- Similarly stuff the other potato cups as well.
- Once the oil in the pan is hot, deep fry the potato stuffed pockets (beignets) till they are crisp and golden brown.
- Remove the beignets on a tissue paper to drain the excess oil.

- Put them in a serving dish and serve with green chutney and/or ketchup.

Masala Vermicelli

2010-07-22T16:31:00.001-07:00

Masala Vermicelli (sevayi): This is a delicious breakfast dish from South India. The Vermicelli used here is the South Asian version (made from semolina in contrast to the Italian one which is a type of pasta).

Serves: 2

Ingredients:

- 1 cup of vermicelli
- 1 small red onion finely chopped
- 2 chillies finely chopped
- 4 curry leaves
- 1 tbsp of peanuts
- 1 tbsp of grated coconut
- 1 tbsp of finely chopped cilantro
- a pinch of mustard seeds
- a pinch of asefotida
- 1/2 tsp of turmeric powder
- 1/2 tsp of red chilli powder(increase or decrease as per your comfort with spice)
- 1 1/2 tbsp of oil
- salt
- 1 cup of water

Preparation:

- Keep 1 cup of water to boil on a burner.
- Take oil in a pan and heat it on other burner.
- Once the oil heats up put in mustard seeds. Once the stop sputtering, put in the asafoetida, onions, chillies, curry leaves, turmeric and peanuts. Saute till the mixture is brownish (i.e. the onions are caramelized).

- Check if the water has started boiling. Keep it aside once its done.
- Put in the Vermicelli in the pan.
- Fry it till it turns slightly golden brown.
- Turn the burner heat level to low. Now put in the water, cover it with a lid immediately. Cook for a minute with the lid on or till the vermicilli gets nice and soft.

- Garnish with coconut and cilantro and serve hot.

Tomato Rice

2010-07-17T11:42:00.000-07:00

Tomato Rice: A nice blend of rice and tomatoes seasoned with whole masala.

Serves: 2

Ingredients:

- 1 cup of cooked basmati rice
- 2 large tomatoes diced
- 1 bay leaf
- 6 to 8 black pepper seeds
- 1 inch cinnamon stick
- 3 cloves
- 1 tsp red chilli powder
- 2 tbsp of oil
- 1/2 tsp pulav masala
- Salt

Preparation:

- Take oil in a pan and heat it.
- Once the oil is heated put in the bay leaves, black pepper seeds, cinnamon, cloves (this is the masala).
- Keep the gas on medium heat and fry the masala till the aroma of the masala starts emanating.
- Now put the tomatoes. Fry on low heat till the tomatoes are nice and tender and the oil starts to separate from the tomatoes.
- Put in the pan cooked rice, salt, red chilli powder, pulav masala and mix well.
- Cook (no cover necessary) for 10 min on medium heat.
- Serve it hot with raita and pappadums.

Baked potato strips

2010-07-17T11:30:00.000-07:00

Baked Potato strips: A very healthy and delicious option for french fries.

Serves: 2

Ingredients:

- 4 large potatoes sliced as big as typical french fries
- 1 1/2 tsp of red chilli powder/red chilli flakes
- 1 tsp of garlic powder
- Salt
- 1 1/2 tbsp of oil

Preparation:

- Take a bowl and put the sliced potato strips, red chilli powder/flakes, garlic powder, salt and oil.
- Toss it till all the ingredients are mixed well.
- Take a baking tray and grease it with cooking spray or oil.
- Put the strips on the tray and spread them.
- Put in the oven on 400 degrees for 20 min or till golden brown and crispy.
- Baked strips are ready to serve.

Baked Vegetables

2010-07-14T17:23:00.000-07:00

Baked Vegetables: This famous continental dish is a mixture of vegetables with white sauce and cheese. A simple and a delicious way to get children to eat veggies.

Ingredients:

- 1 potato chopped into 1 inch cubes
- 2 cups of cauliflower florets
- 1 cup of carrots
- 1/2 cup of peas
- 1/2 cup of corn
- 1/2 cup of beans
- 1 tbsp of bread crumbs
- 1 tsp of olive oil / vegetable oil

For White sauce:

- 1 tbsp butter
- 2 tbsp all purpose flour (Maida flour)
- 1 cup cold milk
- salt
- black pepper
- 1 cup of shredded parmesan cheese

Preparation:

- Mix all the vegetables together and steam them.
- In a non stick pan add 1 tbsp of butter. Keep it on medium heat
- Once the butter melts, add the flour and stir it till it turns light golden brown.
- Then add the milk and blend it with the flour. There should be no lumps.
- Keep on stirring the mixture till it thickens and gets a glaze.
- Once the sauce is ready take it off the heat. Now add salt & pepper and 1 tbsp of
cheese. Mix well.
- Let the sauce cool.
- In a baking bowl or pan add the steamed vegetables, add a pinch of salt to it and
mix.
- Once the sauce is cooled pour it over the vegetables in the baking pan.
- Mix the sauce with the vegetables.
- Sprinkle remaining cheese over the vegetables.
- Put the bread crumbs over the cheese. Add a tsp of olive oil over the bread
crumbs to make a nice golden brown crust.
- Keep the baking pan in the oven over 400 degrees for 25 min or till the top becomes
nice & golden brown.
- Serve it hot.

Stuffed Okra

2010-07-08T10:29:00.000-07:00

Serves: 2

Ingredients:

- 10 to 15 washed & dried Okras
- 1/2 cup of grated dry coconut (slightly browned)
- 1/2 tsp of cumin powder
- 1/2 tsp of red chilli powder
- 1 tsp of oil
- 2 tbsp of oil to cook
- 1/tsp of mustard seeds
- 1/2 tsp of turmeric powder
- 1/4 tsp of asafoetida
- salt

Preparation:

- Cut the heads off the okra, then make a slit in between. Create a pocket for all the okras.
- To prepare the stuffing, place the grated coconut in a bowl and mix it with the cumin powder, chilli powder, pinch of salt and 1 tsp of oil .
- Stuff the mixture in the pocket of each okra.
- Take a wok/pan.
- Heat oil in the pan.

- Once hot put in the mustard seeds. After the seeds finish sputtering, put in the asafoetida and turmeric powder.
- Now put in the stuffed Okras individually.
- If some of stuffing is still remaining, put that in the pan as well.
- Let the Okras cook without a lid.
- Once they are tender and crispy they are ready to serve.

Strawberries topped with whipped cream

2010-06-28T16:56:00.001-07:00

Strawberries topped with whipped cream: This dessert dish has a quick and simple preparation process.

Serves: 2

Ingredients:

- 1 packet of Strawberries

- 3 tsps of sugar

- 1 cup of whipped cream or fresh cream

Preparation:

- Wash the strawberries and remove the leafy cap and stem.

- Take a microwave proof glass bowl and put the strawberries in it.
- Put sugar over the strawberries.
- Keep the bowl of strawberries and sugar in a microwave for 30 sec
or till the sugar melts.
- Remove the bowl from the microwave and let the mixture cool down to room temperature.
- Once it comes to room temperature put it in the refrigerator for about half an hour.
- Remove the mixture and put it in a serving/dessert bowl.
- Put a dollop of whipped cream or fresh cream on it and serve.

**** You can serve the dish at room temperature as well.