Good Eats from India

Malaysian Egg Curry

2012-01-24T10:06:00.000-08:00

I did mention we love Malay food and this is one of our favorites.The source is Susheela Raghavan's 'Flavours of Malaysia' with some modifications.The egg curry is spicy and has a lot of Indian flavorings. It goes extremely well with rotis/rice. Enjoy the dish!
This is what you will need
1 tbsp cooking oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
2 tsp sliced and crushed garlic cloves
2 tsp thinly sliced fresh ginger
1/2 cup onions
2 green chillies sliced
2 tomatoes finely diced
1 tsp tomato paste
4 hard boiled eggs(cooled and peeled)
salt to taste
1 1/2 cup water
cilantro for garnishing
Spice blend
1/2 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
1/4 tsp pepper powder
1/4 tsp fennel powder
1/2 tsp chilli powder

Method:
1.Combine the spice blend ingredients and set aside
2.In a pan add the oil and once hot add the mustard seeds and let them pop. Follow by adding the fenugreek seeds, ginger and garlic. Saute for about a minute and then add the onions and 1/2 tsp salt.Saute again till the onion is translucent.
3.To the above add the mixed spice blend and saute for a minute.Then add the green chillies and tomatoes and cook till the tomatoes are well done i.e. the oil leaves the sides. Once this stage is reached add the tomato paste and water and give it a good mix. Adjust the salt. Drop in the eggs and cook for another 4-5 minutes till the sauce gets slightly thick and coats the eggs well.
Garnish with cilantro leaves and serve with steaming hot rice or rotis

Hasi Saru

2012-01-22T10:55:00.000-08:00

This is an uncooked saaru which gets done in 5 minutes.My mother gave me the recipe and I think she said its a Shimoga or Tumkur recipe...either way it rocks. Its spicy and is a great dish for days one feels lazy or needs something really spicy to tingle your tongue. Goes very well with hot rice.

This is what you will need
3 tomatoes finely chopped
2 green chillies finely cut (prefarably pounded in a motar and pestle)
5 sprigs of cilantro chopped
5 curry leaves
4 cloves of garlic roughly chopped
1 tsp sambhar powder
salt to taste

Method
1. In a bowl add the tomatoes and squeeze it nicely with your hands. After it is well squeezed add the green chillies and garlic and repeat the process.
2.Then add the cilantro, curry leaves and sambhar powder. Mix it well. Add the salt and adjust it according to your taste.Tasty hasi saru is now ready

Serve this with hot rice and enjoy!

Batani bhajji (peas curry)

2012-01-19T07:45:00.000-08:00

This makes an extremely tasty peas curry which is spicy and goes very well with rice or dosas.Takes about 25 minutes and is wonderfully tasty. Enjoy this quick curry.
This is what you will need
3/4 cup tuvar dal washed
1 cup peas (fresh or frozen)
2 tomatoes cut in half
3/4 tsp chilli powder
2 green chillies (add more if you want it spicier)
1/4 tsp turmeric powder small piece of tamarind
1 1/2 cup water
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp jeera
2 red chillies deseeded and broken into 4 pieces
pinch of hing
4 cloves of garlic chopped roughly
salt to taste

Method
1.In a pressure cooker take the washed dal and add the peas,tomatoes, chilli powder, green chillies,turmeric powder,tamarind and the water. Close the lid and let it cook for 3 whistles.
2.Once the pressure releases mash the ingredients (in Kannada its called masiyodu and done with a special tool).Add and adjust the salt and then keep aside.
3.In a small pan take add the oil.Once its hot add the mustard and let it pop. Follow by adding the jeera seeds , hing , red chillies and garlic and fry till the raw smell of the garlic goes away. Pour this over the mashed dal. The curry is not too thin and leans on the thicker side. But add more water if you find it too thick
Serve hot with rice or dosas.

Guacomole-Indianised avacado salad

2012-01-17T13:23:00.000-08:00

A quick dish which goes very well with rotis. You need to ensure you have chosen ripe avacados (they will give in when lightly pressed)

This is what you will need

2 avacodos cut into bite size pieces

1/2onion finely chopped

1 tomato finely cut

salt to taste

3 tbsp lime juice

1/2 tsp crushed black pepper

Method

1.In a bowl take the cut avocado. Add the chopped onions, tomatoes and lime juice. Toss well

2.Adjust the salt and add freshly crushed pepper as required.

Enjoy this fresh tasting salad with rotis.

Orange Gojju- Orange curry

2011-12-28T17:56:00.001-08:00

My MIL is an expert in making gojju like I have said before.She did this orange gojju and told us. I love to use fruits for a main course dish and jumped right at cooking it. The gojju is delicious and it has a wonderful fruity flavor along with the texture provided by the orange pieces. Despite using the skins of the oranges it is very mildly bitter and bursts with all the flavors. It goes extremely well with rice or rotis.

This is what you will need2 Oranges-peel their skins.Chop1 1/2 of the skin into bite size pieces.Rub 1 tsp salt and 1/2 tsp turmeric over them and let it soak for 2 minutes.(After 2 minutes wash them well for about 3-4 times and microwave this for 3 +2 minutes). Keep aside
Chop the remaining 1/2 of the peel into thin slices.Microwave this for 2 minutes and keep asideOrange juice- gotten from the above 2 oranges
salt to taste
2 tbsp grated coconut
1 tbsp powdered jaggery (If you do not have this add 1 tbsp brown sugar.)
tamarind juice - 1/4 cup
1/2 cup water (add 1/2 cup more if the gojju gets too thick in consistency)
Cilantro for garnishing
For the Dry spice mixture
1 tsp jeera
1/2 tsp fenugreek or methi seeds
1 tsp sesame seeds
2 tsp chana dal
4-5 dry red chillies
For the tempering:
2 tbsp oil
1/2 tsp mustard seeds
pinch of hing
4-5 curry leaves
2 dry red chillies broken in half and seeds discarded

Method:1.Dry roast the jeera, methi seeds,sesame seeds,chana dal and dry red chillies. Take this in a grinder and add
1 1/2 skin of the microwaved oranges ,grated coconut ,tamarind juice, 1/2 cup water and jaggery to make a fine paste. Keep aside.
2. In a pan add oil and once its hot add the mustard seeds and let them crackle.Then add the hing,curry leaves and the broken dry red chillies and mix. Then add the thinly cut orange peel and mix.Cook covered for 1 minute. To this add the spice paste, the orange juice and mix well. Adjust the salt and bring this to a boil.Garnish with cilantro and serve hot.

Gojju is now done and ready to be eaten.
Serve hot with rice or rotis

Jackfruit curry

2011-12-28T13:17:00.000-08:00

We tried Malaysian cuisine and loved it. So here I am trying Malay dishes and everything I have done has turned out extremely tasty. The book I have used is Susheela Raghavan's 'Flavour's of Malaysia'. This one is my hybrid dish and is a mildly spicy jackfruit curry which is wonderful with rice. It got done in 25 minutes. Hope you enjoy this dish too

This is what you will need:
1 Jackfruit 20oz can -drain the syrup and cut the jackfruit longitudinally ( I used Chaokoh's Jackfruit in syrup)
1 14oz can coconut milk (I used aroy d)
1/2 tbsp turmeric powder
Cilantro to garnish
1 tbsp oil
1/2 tsp sugar
1/4 tsp crushed black pepper
Salt to taste
Spice paste ingredients
5 red chillies steeped in hot water for 10 minutes (use more if you like your curry spicy.My mom used 15!)
5 garlic cloves
2 tablespoons of ginger
1/2 onion cut into chunks (again I would say onions here are huge so 1/2 for me is enough)
1/4 cup water
4 tbsp lemon grass juice (I used dried lemon grass as I could not get the fresh ones. If you don't find this zest a lime)

Method:
1.Process the spice paste to a smooth paste and keep aside.
2.In a pan add oil and once hot add the turmeric and mix. Then add the above spice paste mix and saute for 5 minutes till fragrant and the oil leaves the sides.
3.To the above add the cut jackfruit pieces and the coconut milk. Mix well. Follow up by adding the crushed black pepper and sugar. Adjust the salt and bring to a boil.
Garnish with cilantro and serve hot with rice

Enjoy the fruity creamy spicy dish!
ps: we are enjoying food photography thoroughly

Chocolate Cherry Christmas Fruit Cake

2011-12-27T18:54:00.000-08:00

The holidays are here and I am all set to bake. This chocolaty cherry fruitcake turned out wonderful and started off my marathon baking. I tweaked some ingredients from David Lebovitz's recipe.For this cake you will need to get started atleast 2 days in advance for the aging to be good.Hope you enjoy this wonderful fruit cake.
Here is wishing everyone happy holidays and a wonderful 2012

This is what you will need:
1 1/2 cups dried cherries (sweet or sour), well-chopped
1/3 cup coffee liqueur + 4 tbsp dark rum
1/3 cup dark rum
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
10 tablespoons unsalted butter,at room temperature
2 cups sugar
2 large eggs, at room temperature +1 egg yolk
1 tablespoon vanilla extract
2/3 cup plain yogurt
1 cup walnuts, pecans, or almonds, toasted and finely-chopped
3/4 cup semi sweet chocolate chips

Method:
1.2 days before you make the cake, toss the cherries in 1/3 cup of liquor + 4 tbsp dark rum.Cover and let this sit for 2 days so that it soaks all the liquor and rum.
2.To bake the cakes, grease two 9-inch (23 cm) loaf pans and line the bottoms with parchment paper or dust with cocoa powder. Preheat the oven to 350F (180C).
3.Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
4.With a handheld,beat the butter and sugar until very light and fluffy (about 5 minutes on medium speed).Then add the egg and yolk one at a time beating well after each addition.Finally add the vanilla and give a good mix.
5.Mix in one-third of the flour/cocoa mixture, then half of the yogurt or buttermilk.Then mix the remaining flour cocoa mix and the rest of the yogurt.Mix well for about 3 minutes on medium speed. Then gently stir in the nuts, chocolate chips and cherries. (Which should have absorbed all the liquid. If not, add that as well.)
6. Divide and smooth the batter into the two prepared loaf pans and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let stand on the counter top for about 15 minutes.
7. With a skewer, poke a few holes in the cakes and spoon the 1/3 cup of dark rum over each cake. Let cool.
8.Once cool cover this with plastic wrap and let it age in the fridge for atleast 1/2 a day.

Cut slices of this chocolate cherry fruitcake and serve warm.

Sushi- veggie sushi roll

2011-12-26T11:56:00.000-08:00

I love sushi but my crib was that I did not have any sushi friends.I had to convince my husband to try it and he loved it. Sushi has a wide variety of vegetarian choices but most people directly map it to having fish. This vegetarian sushi is wonderfully fresh and I hope you love it too.Since it has endless possibilities go ahead with your favorite combination of fruits or veggies.
This is what you will need:
2 cups cooked sushi rice (made according to directions on the sushi rice)
1/2 cup rice vinegar
1 tbsp oil
1 nori seaweed sheets
1 english cucumber cut into julienne strips
1 ripe avocado cut into julienne strips

1 carrot cut into julienne strips

2 tsp wasabi powder mixed with 1 tsp water to make the paste
1/2 tsp crushed red chilli flakes
3 tbsp soy sauce
1 tbsp pickled ginger
sushezi sushi maker (You could do this by rolling the rice with a bamboo mat but I am not a pro so I chose the short cut and it turned out fantastic)

Method:
1.Oil the sushizi sushi maker.Fill each half of the plastic tube with rice. U
2.Then using the included plunger, make grooves in each half. Take about 1/4 tsp of wasabi on your finger and spread a thin layer of this along the ridge made. Follow this by sprinkling the crushed red chilli flakes.
3.Add a few slices of carrots, avocado and cucumber along the center line.Then replace the plunger, clip the tube together, turn the plunger to compress the rice, and remove the end cap. Plunge the rice right through the tube onto a nori sheet. After rolling up the nori sheet, use a wet, clean knife to create round slices.
Serve with soy sauce, wasabi and pickled ginger.

Repeat the above for the remaining ingredients. Like I said this is very quick and is extremely fresh and filling. We did dabble with peach, mango, roasted bell peppers etc as ingredients and are still doing more.

Enjoy the veggie sushi roll!

Chocolate Brownies

2011-12-20T15:02:00.000-08:00

This is chocolate heaven brownie.My favorite author for baking is Nick Malgieri and the recipe is adapted from his book - The Modern Baker. Warm and gooey and wonderfully chocolaty.We haven't eaten anything which comes close to this so this is an absolute winner. Like always in baking you need to make sure the measurements are precise.Hope you love the brownies.(This makes about 24 squares of brownies each of 2 inches)

This is what you will need:
8 ounces (2 sticks/225 grams) unsalted butter,cut into 12 pieces
9.7 ounces bittersweet(not unsweetened)chocolate, cut into 1/4 inch pieces-(I used Scharffen Berger's baking chocolate)- keep a handful of the cut pieces aside
1 1/4 cups dark brown sugar, firmly packed(I used dark muscovado sugar)
4 large eggs
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
One 9 x 13 x 2-inch (23 x 33 x 5-cm) pan lined fully(bottom and sides)with buttered foil

Method:
1.Set a rack in the middle level of the oven and preheat to 350°F (180°C).
2.Put the cut-up butter into a medium saucepan and place over medium heat. Let the butter melt, stirring 2 to 3 times, then allow it to bubble for about 10 seconds.Remove the pan from the heat and add the chocolate. Gently shake the pan to submerge the chocolate in the hot butter and set aside for a few minutes so that the chocolate melts.Use a small whisk to mix smooth.
3.Place the brown sugar in the bowl of an electric mixer. Beat in 1 egg on lowest speed.Add the remaining eggs, one at a time, beating smooth after each. Add the salt, sugar, and vanilla and beat smooth.
4.Remove the bowl from the mixer and use a large rubber spatula to mix in the chocolate and butter mixture. Mix in the flour,followed by the handful of cut chocolate pieces.
5.Scrape the batter into the prepared pan and smooth the top.
6.Bake the brownies until they are firm, but still very moist in the center, about 30 minutes
7.Cool the brownies in the pan on a rack.
8.Wrap the pan in plastic wrap and refrigerate the brownies for several hours or overnight before attempting to cut them—they are very moist. You might need to heat the bottom of the pan briefly over low heat to unmold the brownies, then invert them to a cutting board and peel away the foil.
Serving: Use a sharp serrated knife to trim the edges
and cut the brownies into 2-inch (5-cm) squares.Serve them alone or topped with ice cream.
Storage : The best way to keep brownies is the same as a baked cake, whole and unsliced, rather than as individual servings. Refrigerate the wrapped
slab for a few days or freeze it for up to one month.

Enjoy the warm gooey brownies!

Hagalkai gojju (Bitterguard in a sweet and spicy gravy)

2011-09-19T12:40:00.000-07:00

Bitter guards are used in a lot of varied Indian dishes and make a very interesting vegetable due to their inherent bitterness.This particular gravy cuts the bitterness and has a sweet spicy taste. It goes very well with rice or rotis and yes this is my mil's recipe. She made this one yesterday and I loved it.

This is what you will need:
3 Indian bitter guards cut in half, seeds removed and then chopped into bite size pieces.Rub 1 tbsp salt and 1/2 tsp turmeric over them and let it soak 30 minutes.(After 30 minutes wash them well for about 3-4 times and microwave this for 5 +2 minutes). Keep aside
1- 2 cups of water
salt to taste
2 tbsp grated coconut
3 tbsp powdered jaggery (If you do not have this add 2 tbsp brown sugar)
tamarind juice - 1/4 cup

For the Dry spice mixture
1 tsp jeera
1/2 tsp fenugreek or methi seeds
1 tsp sesame seeds
2 tsp chana dal
4-5 dry red chillies

For the tempering:
2 tbsp oil
1/2 tsp mustard seeds
pinch of hing

Method:
1.Dry roast the jeera, methi seeds,sesame seeds,chana dal and dry red chillies. Take this in a grinder and add
grated coconut ,tamarind juice, 1 cup water and jaggery to make a fine paste. Keep aside.
2. In a pan add oil and once its hot add the mustard seeds and let them crackle.Then add the hing and the microwaved bitter guard.Cook covered for another 2 minutes till the bitter guard is well done and gives away when pressed. To this add the spice paste, the remainder of the water and mix well. Adjust the salt and bring this to a boil.Gojju is now done and ready to be eaten.

Serve hot with rice or rotis

Capsicum gojju (bell peppers in a sweet and spicy gravy)

2011-09-15T11:40:00.000-07:00

These are more MIL dishes and I am soaking them all in. Since the in law's are here I am happily out of the kitchen and busy eating the delicious traditional dishes. This dish is sweet and spicy and the vegetable used is capsicum or bell peppers.Some gojju is always served in marriages and this is a wonderful gravy to go with either rice or rotis.

This is what you will need:
2 bell peppers or capsicums (washed and cut into bite size pieces)
1 tbsp -roasted chana dal (daliya)
2 tbsp grated coconut
2 tbsp jaggery (if you don't have this you can substitute this with 1 tbsp brown sugar)
salt to taste
1/4 cup tamarind juice (soak about a lime sized tamarind in hot water and extract the juice by squeezing the tamarind with your hands)
4 green chillies
8 strands of cilantro roughly chopped (with stems )
3 tbsp oil
1/4 tsp turmeric
pinch of hing
1/2 tsp mustard seeds
1/4 tsp urad dal
1/4 tsp chana dal
1 + 1 cups of water

Method:
1.Make a fine paste by grinding the roasted chana dal, grated coconut,cilantro,jaggery,turmeric and tamarind juice with 1 cup of water. Keep aside.
2.In a pan add the oil and once its hot add the mustard seeds and let it crackle.Then add the hing,chana dal and urad dal and fry till they are slightly brown. To this add the bite sized bell peppers and 1/2 tsp and let this cook covered till its done.(about 3 minutes on medium flame).
3.Once the bell peppers are done add the ground spice paste and mix well. Add the remainder of the water, adjust the salt and bring to a boil.

Tasty capsicum gojju is now ready to serve

Gojj Avalakki (Spiced Flattened rice)

2011-09-14T15:42:00.000-07:00

Gojj avalakki is a traditional breakfast item in many Bangalore households. My mother-in-law is an expert and this is her recipe

This is what you will need:
2 cups flatted rice
1 tsp Chilli powder
1/4 cup tamarind juice
1/4 tsp methi seeds
1/4 tsp jeera seeds
3 red chillies cut in half
1 tbsp til/sesame seeds
1/4 cup peanuts
1/4 tsp turmeric powder
2 tbsp jaggery powder or 1 tbsp brown sugar
salt to taste
1 1/2 cups of water
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp chana dal
5-6 curry leaves
pinch of hing
1 tsp grated coconut for garnishing
2-3 sprigs of cilantro finely chopped for garnishing

Method:
1.Grind the flattened rice coarsely in the food processor/blender.(do not make a fine powder. Ensure it is coarse. Pulse it to get the desired consistency)
2.Dry roast the methi seeds,jeera and the sesame seeds.Once they are slightly brown powder them and ensure the powder is very fine.Keep aside
3.In a deep pan add oil. Once its hot add the mustard seeds and let it crackle. Then add the peanuts and roast till they are lightly brown.(If you are using roasted peanuts then you can add them after the chana and urad dal are done)Follow up by adding the urad dal, chana dal and fry till they are a slightly brown. Hing, dry red chillies and curry leaves are put next and given a good stir.
3.To the above add 1 1/2 cup of water,chilli powder,tamarind juice,dry roasted powder,jaggery and bring to a boil.
4.Once it boils add the coarsely ground flattened rice and mix well till the flattened rice becomes soft. Adjust the salt.Let this cook on a low flame for about 1 minute.
Garnish with cilantro and grated coconut.
Serve this yummy traditional Karnataka dish hot

Southekayi Kosambri (cucumber kosambri/cucumber salad)

2011-07-18T09:48:00.000-07:00

This is what you will need:

2 tbsp split moong dal (cup soaked in water for 30 minutes)
2 tbsp chana dal (soaked in water for 30 minutes)
1 cucumber (peeled and cut thinly into fine pieces...mine are cubed)
1 tbsp of fresh grated coconut
5 strands of cilantro finely chopped
1 tsp Lemon/lime juice
Salt to taste

For seasoning
1 tbsp oil
1/4 tsp mustard seeds
pinch of hing
2 green chillies finely chopped

Method:
1.In a bowl take the cut cucumber,chana dal,moong dal and grated coconut.Mix well
2.In a pan add oil and once its hot add the mustard seeds and let them pop.After this add the hing and chopped green chillies. Pour this over the carrot mixture. Add the salt. Garnish with cilantro and lime juice.
Your cucumber kosambri is all ready now

Carrot Kosambri (Carrot salad)

2011-07-12T11:28:00.000-07:00

Carrot kosambri or the South Indian salad is made for almost every festival and all marriages.Its has a fresh refreshing taste.Traditionally you are served about 1 tbsp so one always craves for more as the other food items are endless. Enjoy the fresh delicious kosambri or salad.

This is what you will need:

2 tbsp split moong dal (cup soaked in water for 30 minutes)
2 tbsp chana dal (soaked in water for 30 minutes)
3 carrots (peeled and grated)
1 tbsp of fresh grated coconut
5 strands of cilantro finely chopped
1 tsp Lemon/lime juice
Salt to taste

For seasoning
1 tbsp oil
1/4 tsp mustard seeds
pinch of hing
2 green chillies finely chopped

Method:
1.In a bowl take the grated carrots,chana dal,moong dal and grated coconut.Mix well
2.In a pan add oil and once its hot add the mustard seeds and let them pop.After this add the hing and chopped green chillies. Pour this over the carrot mixture. Add the salt. Garnish with cilantro and lime juice.
Dive into the kosambri

Thondekayi Chutney/Tindora chutney

2011-07-12T11:01:00.000-07:00

This is a quick tindora chutney which goes very well with rice or rotis. Gets done in a jiffy and is very tasty too.

This is what you will need
2 cups of tindora washed and roughly chopped
1/2 an onion roughly chopped
4 green chillies roughly chopped
2 tbsp oil
3 garlic cloves minced
1/4 tsp mustard seeds
1/4 tsp jeera
5 curry leaves
salt to taste

Method:
1.In a pan add 1 tbsp oil.Once this is hot add the thondekai,onion and chillies. Fry till the tindora is golden brown. This is very crucial so ensure that the tindora is brown. Tranfer all these contents to a blender and coarsely grind this.
2.To the same pan add oil and let it become hot. Add mustard and jeera and let them sizzle. Then add the garlic and curry leaves and stir till the raw smell of the garlic goes away (about 30 seconds). To this add the coarsely ground paste and mix well. Add the salt and adjust according to taste.
Serve hot with rice or rotis

Gajar ka Halwa (Carrot Halwa/ Carrot pudding)

2011-07-12T09:41:00.000-07:00

This dessert is all about carrot. Its wonderfully delicious and my mother is famous for her Halwa.We had a lot of carrots at home so I decided to give it a try after getting her recipe. Again she takes only about 30 minutes to turn this star of a dish and I took 2 hours as I cooked it over a low flame :).I cooked it entirely in the cooker and used it as the vessel too. You could choose to use another wide pan too.It is delicious and every Indian loves it.Hoping to spread this amazing dessert around. Its best served warm. Enjoy !

This is what you will need:
4 cups of grated carrots
1 cup if milk (I used whole milk)
3 tbsp clarified butter (ghee)
5 cups of sugar (start with adding 3 at first and then add increment based on the taste)
1/4 tsp cardamom powder
1 cup of mixed unsalted dry fruits(I added raisins and almonds)

Method:
1.Take the carrots and milk in a pressure cooker and let it cook for 3 whistles.
Once the pressure releases cook till all the liquid content evaporates.Keep mixing constantly.The carrots then begin to stick to the bottom and you will see no liquid. That's when you know this is done.
2.In another pan add 1 tbsp ghee and add the raisins.Once they puff up keep aside. Then to the same pan add the cashews/almonds and roast it. Keep this aside
3.Add the sugar and mix well. (Do a taste test and if you need more sugar adjust it)Let this cook till it separates from the vessel and there are bubbles formed at the corners.
4.Once the bubbles form add the ghee,cardomom powder and the roasted fried dry fruits (raisins and almonds in my case) and mix well. Take this off the stove
Serve when warm. This pairs wonderfully with vanilla ice cream too
Enjoy the halwa!

Pyaaz ki Sabzi- Onion curry

2011-06-16T17:27:00.000-07:00

This curry is unique in terms of it having onions as the star. The outcome is this caramelized and crunchy onion curry which is fantastic with either rice or rotis.

This is what you will need:
3 medium sized onions cut into thin longitudinal strips
2 tbsp oil
Whole masala ( 1 bay leaf, 1 inch of cinnamon piece,1 cardamom, 1 clove)
1/2 tsp turmeric powder
1/2 tsp ginger garlic paste
1 tbsp dhania powder (coriander powder)
1/2 tsp chilli powder
1 green chilli cut
3-5 curry leaves
salt to taste
2 sprigs of cilantro finely chopped for garnishing

Method:
1.In a pan add the oil. Once its hot add the whole masala and fry till you get the fragrance.After this add the chopped onions and 1/2 tsp salt.Cook till the onion is golden brown by mixing constantly.
2.To this add the turmeric and ginger garlic paste and fry till the raw smell goes away. Then add the dhania powder,chilli powder,green chillies and curry leaves.Mix well and cook for another 5 mins.Adjust the salt,garnish with cilantro and serve with rice or rotis

Enjoy the yummy curry!

Coffee Ice Cream

2011-06-16T17:06:00.000-07:00

Cool coffee ice cream on a hot summer day. The combination is fantastic and here goes the recipe which is adapted from The Perfect Scoop by David Lebovitz.

This is what you need:
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans (I used Starbucks French roast)
Pinch of salt
1 1/2 cups heavy cream, divided
5 large egg yolks
1/4 tsp. vanilla extract (Used half a vanilla bean)
1/2 tsp. finely ground coffee or espresso powder

Method:
1.Combine the milk, sugar, coffee beans, salt and 1/2 cup of the heavy cream in a medium saucepan over medium-high heat. Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.
2.After steeping, return the saucepan with the coffee mixture to the burner over medium heat. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top. In a separate bowl, whisk the egg yolks until smooth. Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs. Return the egg-coffee bean mixture to the saucepan over medium high heat.
3.Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.) Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans . Mix in the vanilla and ground coffee or espresso powder. Chill the batter over an ice bath, or in the refrigerator. Chill thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

Garnish with a cigar wafer and enjoy the ice cream!

Kati Rolls- veggie rolled rotis

2011-04-05T09:18:00.000-07:00

Katti rolls are rolled rotis in which there are stir fried vegetables which are lightly spiced. Thanks to the new camera the pictures are making a world of difference.This is a quick dish and a great lunch item too. Enjoy the dish

This is what you will need
2 cups of all purpose flour + 1/2 cup flour to dust while rolling
1/4 tsp salt
1 tbsp oil + 1/2 tsp to coat when the dough is done
Lukewarm water to make the dough

For the stuffing:
1 tbsp oil
1/2 tsp jeera
1/2 tsp fennel seeds
1 bell pepper julienned
2 carrots julienned
2 tomatoes julienned (remove the seeds of the tomato too by scooping it)
1 onion finely chopped
1/2 cup of cabbage finely chopped
1/2 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp freshly ground pepper
3/4 tsp fennel powder
2 tbsp tomato ketch up
1 tbsp lime or lemon juice
5 sprigs of mint finely chopped
salt to taste

Method:
1.Mix the flour,salt and oil well. Then slowly add the lukewarm water to this and make a soft dough. Coat this with some oil and cover with a moist paper towel. Let this rest for 15 minutes.
2.In a pan add oil and once its hot add the jeera and saunf. Let them sizzle.Then add the onions and 1/4 tsp salt.Give this a good mix. Follow by adding the carrots,cabbage,bell peppers and tomato. Stir fry this for 5 minutes.To this add the chili powder,turmeric powder,garam masala powder,pepper powder,amchoor powder and ketchup.Mix well and switch off the stove.Mix in the lime juice and chopped mint. Adjust the salt and keep aside
3.Divide the rested dough equally into 6 parts. Then roll this out to about 6 inch circles and bake them well on either sides.Keep aside once done
4. Assemble the roll by taking the baked rotis and spread the curry mix over it.Roll them now.
Serve hot and cut the roll midway at an angle while serving.Enjoy!

Kadai paneeer

2011-03-22T10:29:00.000-07:00

Kadai paneer is a mughlai dish which is extremely tasty.They are served in a copper kadai (kadai is an indian wok)and they are elegant when served. This dish has cottage cheese in a tomato sauce. Enjoy the dish!

This is what you will need:
1/2 pound paneer cut into cubes
1 medium green bell pepper cut into bite size chunks
3 tablespoons oil
3 medium tomatoes roughly chopped
About 1/4 inch piece of ginger
2 green chilies
Pinch of hing
1 teaspoon cumin seed
2 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 tsp chilli powder
1/2 teaspoon paprika
1/2 cup water
1 tablespoons kasuri methi
salt to taste

Method:
1.In a blender add the tomotoes,ginger and green chillies to make a smooth paste.Keep aside
2.Take a pan and add 1 tbsp oil. Once it heats add the cubed paneer and stir fry for about 2 minutes (Ensure that the paneer does not change color but is only lightly stir fried). Drain this on a paper towel and keep aside.
3.To the same pan add the remaining oil and stir fry the bell pepper. Once they are cooked,pull them out on to a paper towel
4.Then add cumin seeds to the pan and let it sizzle.Follow by adding the hing,tomato puree, coriander powder, turmeric powder,chilli powder and paprika.Cook this for about 5-8 minutes.Then add water and salt. Once this boils add the stir fried paneer,bell pepper and kasuri methi.Adjust the salt.Mix well and let this cook for 2 minutes
Serve hot with rotis or rice

Gulab Jamun

2011-03-21T11:32:00.000-07:00

Gulab jamuns are delicious soft cheese balls which are fried and dunked in sugar syrup. They are best when warm.These remind me of the days in Bangalore when my parents would go to Bhagatram's and we would feast on jamum's.

This is what you will need:
1 cup milk powder
1/4 cup all Purpose flour
3 tablespoons unsalted butter (should be at room temperature)
1/4 cup milk
Pinch of baking soda
1 3/4 cup sugar
1 1/2 cup water
4 coarsely grounded cardamom seeds
1 tablespoon sliced almonds and pistachio for garnishing
1 tsp lime juice
Oil for deep-frying

Method:
1.In a bowl, mix milk powder, flour and baking soda.Then add the softened butter and mix again to make the douhg crumbly.
Follow by adding milk to make soft dough. Let this rest covered for 10 minutes.
2.Now work on the sugar syrup.Take another another large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.Once the syrup boils remove it from the heat.
Add the lime juice,rose water ,mix and keep this aside.
3.Knead the dough once the resting period is up. Then divide it into 18-20 equal parts and roll them into round balls between your palms.
4.Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 1/2 inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
5.Drop the gulab jamuns in the frying pan and fry till its golden brown making sure you roll them at constant intervals.(They double in volume while they get fried. So ensure that you do not crowd the frying pan.). Then put them on a paper towel and let it sit for 5 minutes.
5.Drop these fried jamus into the sugar syrup and let them soak for 30 minutes.

Serve warm and enjoy.
We eat hot jamun's with ice cream and the combination is wonderful

Chana lauki Dal/Lentils with opo squash

2011-03-17T07:44:00.000-07:00

This is one of our comfort foods. Chana lauki dal is filling and is nutritious at the same time.I hope this dish brings to you the memories of comfort home food.

This is what you will need:
1/2 cup chana dal (soak this in 1 cup of luke warm water for 30 minutes)
1 lauki (washed,peeled,seeds removed and cut into about 1/2 inch slices
2 tbsp ghee (you could use oil instead)
1/2 tsp cumin seeds
pinch of hing or Asafoetida
2 whole red chilies
1 tbsp very finely chopped ginger
1/4 tsp turmeric powder
1 tsp red chili powder
1/2 teaspoon garam masala
1 teaspoon amchoor/mango powder
1/4 tsp sugar
1 1/2 cup of water adjust as needed
salt to taste
3 sprigs of cilantro finely chopped for garnishing

Method:
1.In a pressure cooker add the ghee and let it heat (if you do not have a pressure cooker you can do this in any pot. Endure you cover the lid while it cooks)Once the ghee is hot add the cumin seeds and let it sizzle.
2.Then add the hing,turmeric powder,chopped ginger and whole red chillies and give a good mix.To this add the red chilli powder ,chana dal and the lauki. Mix well.Add water and adjust the salt. Then cover the lid and let it cook for 1 whistle. Immediately switch off the stove and let the pressure release by itself.
3.Open the lid once the pressure has released and add the sugar,garam masala and amchoor powder.Mix well. Do a taste test for the salt and adjust as required
Garnish with cilantro and serve hot with rotis or rice

Badhushah/Indian doughnuts

2011-03-15T12:19:00.000-07:00

Indian wedding have this huge spread of food and desserts take up a very prime spot. This particular dish is made in a lot of South Indian weddings. It’s a sweet which is soaked in sugar syrup and made with flour. It’s melts in your mouth and gives way to this immense deliciousness. Hope you love this too.This makes about 10-12 pieces.

This is what you will need:
3/4 tsp baking powder
1/4 tsp baking soda
250 grams all purpose flour
50 grams ghee/very soft butter
100 grams fresh yogurt ( I used Danon )
Oil to deep fry
1 1/2 cup sugar
1/2 cup water
1/2 tsp cardamom powder
1 tbsp lime/lemon juice

Method:
1.In a bowl take the all purpose flour,baking powder and baking soda. Mix well. To this add the ghee and mix to make the dough crumbly. Then add the yogurt and pinch the dough..yes pinch and not mix.(Do not overmix and once all the ingredients come together stop pinching). Cover this with a moist towel and let it rest for 30 minutes.
2.In a pan add the sugar,water and cardamom powder and heat. Once this comes to a boil add the lime juice and turn off the stove. Keep aside
3.In another pan add the oil for deep frying and wait till its hot.
4.Meanwhile once the sitting time for the dough is over take it and mix once again. Divide the dough into equal parts and make roundels. (Some people do make a crater in it but we like it without the dent. You could do it if you want).
Test the oil to check if its hot by dropping the little of the dough. It should sizzle and come up. Then drop the dough roundels and fry till its lightly golden.
5.Drain the fried badhushah on paper towels to absorb oil. Then dip these in the sugar syrup and let them soak for 30 mins.
Eat warm and enjoy the melting deliciousness

Beet root palya -beetroot lighly spiced

2011-03-11T09:39:00.000-08:00

Another lightly spiced beetroot which is a quick dish. Goes very well with rotis or rice

Ingredients for beetroot palya:
2 beetroots (washed,peeled and cut into bite size pieces)
2 tbsp oil
1/2 tsp. mustard seeds
1/8 tsp hing
1 tsp. chana daal
1 tsp. ural daal
2 red chillies
1 spring curry leaves
1 tbsp. grated coconut
1/4 tsp. sugar
Salt to taste

Preparations:
Chop the beet root into bite size pieces and cook for approximately 10 minutes in a microwave. Check often to ensure that it does not get over cooked. Cooking time depends on the microwave.

Method:
1.In a pan, heat the oil and temper with mustard seeds, urad daal, chana daal ,red chillies and curry leaves.(If you are new to cooking,do all of it on a low flame and chances of it getting burnt is minimum), Then add in the microwaved beet root,salt and give it a good mix. Cook for another 5-8 minutes and then add in the grated coconut. Cook for another 30 secs. Serve this hot for rotis or as a side dish for your rice

Dal Dhokli

2011-03-09T13:39:00.000-08:00

Dal dhokli is a hardy protein filled soup meal.You can eat a small portion of rice along with this.This is a one pot meal and is extremely convenient.

This is what you will need:

For daal:
3/4 cup toor daal washed and drained
2 tbsp whole raw/salted peanuts
1/2 tsp fenugreek seeds
2 cups water

For the dhokli:
1 cup whole wheat flour
1 tbsp chickpea flour
1/4 tsp ajwain
1/2 tsp turmeric powder
1/2 tsp salt
1 tsp red chili powder
1 tbsp oil
1/4 cup + 2 tbsp warm water

For the seasoning:
2 tsp ghee
1 inch piece cinnamon stick
2 cloves
1/2 tsp mustard seeds
1/4 tsp carom seeds
2 dry red chilies
1/4 tsp hing
1/2 tsp turmeric powder
1 sprig curry leaves
2 tsp minced ginger
2 green chilies finely chopped
1 cup frozen green peas
2 tomatoes chopped tomatoes
6 cups water
1 tsp cumin powder
2 tsp coriander powder
1 tbsp tamarind pulp
1 tsp red chili powder
1 tsp garam masala
1/4 cup jaggery or 2 tbsp sugar
1 tbsp lemon/lime juice
salt to taste
finely chopped cilantro for garnishing
ghee to drizzle over the top at the time of serving

Method:
1.In a bowl, add chapati flour, chickpea flour, ajwain, turmeric powder, salt.oil and red chili powder and mix well. then add in small increments to form a stiff dough. Knead for 5 minutes. coat this dough with a few drops and let this rest covered for 30 mins.
2.In a pressure cooker, add drained toor daal, peanuts, fenugreek seeds and 2 cups water. Pressure cook for 4-5 whistles. allow the pressure to go down by itself before opening pressure cooker.
3.In a large pot, heat the ghee. once its hot,add the cinnamon stick, cloves, mustard seeds and allow them to pop. the spices will ooze the aromatic smell. then add the ajwain,dry red chilies, asafoetida, turmeric powder, curry leaves, ginger,green chilies and mix well.follow by adding the green peas and cook for 2 minutes. chopped tomatoes follow next and they too get a good mix and let it cook for a minute.
4.To this add the cooked daal mix, 6 cups water, salt, jaggery, tamarind pulp, red chili powder, garam masala, cumin powder and coriander powder.
Cover with a lid and allow the mixture to come to a boil.
5.Meanwhile,knead dough once again and divide into 4-5 portions. lightly grease rolling surface and roll out dough balls into thin discs (thinner than chapati). With a sharp knife or pizza cutter, cut dough into small diamond shapes (roughly 1 inch pieces).Repeat the process for all the dough balls.Keep the cut diamonds aside and cover it with a moist paper towel.
6.Once the daal comes to a boil, reduce heat to medium and add in dough diamonds while stirring. roll out remaining dough and add diamonds quickly.
Cover cooked for approximately 45 minutes, stirring in between.

Take this off the stove and add in the squeezed lime juice. Serve in deep soup dishes garnished with cilantro and ghee