KOSHA UNTAGGED

Nankhatai

2016-12-31T12:39:00.001+13:00

Ingredients:
Same proportions for:
★White flour-maida (I used half 'n' half of self raising and normal)
★ Ghee-clarified butter- very slightly warmed
★ Finely powdered sugar
★Quarter of the above= chikpea flour
★ If 200 gms of white flour , ghee and sugar then 1 tsp. Baking powder & half tbsp. Semolina
★ green cardamom powder or manually powdered- to taste
★ saffron-optional

METHOD:
1. Mix - GHEE/clarified butter , cardamom powder , saffron (optional) & sugar till frothy
2. Add white flour, chikpea ( besan) flour, semolina, baking powder,
3. Combine all.
4. Let the nankhatai mix rest for an hour or two.
5. On a greased baking tray or baking sheet, scoop with an ice cream scoop to form small roundels
■ Before beginning to scoop, turn on the oven at 250 degrees to preheat.
6. Once the scoops are laid out on the tray for baking, reduce the temperature to 200 or 250 degrees
7. Bake undisturbed for 15 minutes
8. Check , if still a tad undone bake till done.
★ready to be served or stored.

My suggestions:

●In one of the old gujarati recipe book that I have, the proportion of semolina was same as chikpea flour. That had spoilt my batch when I had first attempted this recipe. For the fear of nankhatais not turning out right, I have used semolina simply for peace of my mind.

●This is a slightly modified recipe , you can make your own additions and subtractions.

● if you ask buter instead of ghee? Then I prefer pure ghee to butter any day because ghee has it's own health value and gives an unbeatable taste to nankhatais.

Paneer Veggie Medley - 2 Minute Video

2016-12-11T00:44:00.001+13:00

Eggless Coconut Macaroons, totally homemade

2014-11-27T02:14:00.001+13:00

INGREDIENTS:
★Basic dough of my #Nankhatai#
★fresh not dessicated grated coconut
★ saffron
★ some butterscotch chocolate buttons or any flavour (optional)
★some milk to sprinkle on grated fresh coconut to moisten it

METHOD:
● While mixing sugar and clarified butter-Ghee, add grated fresh coconut, saffron, , cardamom(mentioned in the basic dough recipe)
● rest follow the basic my nankhatai dough method to prepare the macaroon dough
● let the dough rest , similar to the nankhatai dough
● for baking follow similar method of #Nankhatai#
For butterscotch buttons:
■fill half of the icecream scoop with the dough,
■ stuff some buttons
■ fill the scoop with the dough in such a way that buttons are stuffed in the centre of the macaroon scoop
■ so when you break open the macaroon , the buttons would in the centre of the baked macaroon.
Do subscribe to my youtube channel - Cook-at-home

#mykitchenneversleeps# #MixedFruitPreserve#

2014-11-25T05:43:00.001+13:00

You can see this recipe on my website www.cook-at-home.com
I used raspberries, strawberries, pineapple, freshly squeezed mandarin orange juice, grated rinds of lemon.

Proportion of my preserve:
★ 2 cups raspberries uncut-whole
★ 2 cups strawberries uncut-whole
★ 2 pineapples diced to bite sized pieces
★ 2 oranges squeezed for fresh juice
★ grated rind of the 2 oranges
★ 2 tbsps. Lemon rinds grated
★ 1.5 cups sugar
★ 1 cup water for sugar syrup
★ juice of 2 lemons
★ a Wok

METHOD:
1. on medium heat, in a wok put water and sugar
2. Keep stirring as the sugar starts melting
3. Let the syrup come to 2 string consistency
4. Add all the fruits, rinds and juices.
5. As the fruits heat up they will also release their juices
6. Keep stirring
7. Cook till the fluids turn to gel like consistency
8. Turn off the heat
9. Let cool.
● roughly mesh to make the preserve pulpy. If the coice is chunky then leave as it is
10. Store to enjoy the way you like it.
● be careful not to make the preserve to a very stiff gel like or once it cools down shall turn rubbery and unpleasantly chewy. Keep it slightly runny, it actually feels very satiating.
● quantity of sugar is a very personal preference. Adjust.

● any seasonal fruit/s would do the trick too.

The taste is pineapply, raspberrishly, strawberrishly orangefully lemony.

Quickie : Sambar, Bean-Onion Coconutty Vermicelli Rice & Sweet Jaggery Rice

2013-05-29T20:55:00.000+12:00

You can see this recipe on my website www.cook-at-home.com
I wish to dedicate this post to my Late Dada-my grandfather Pujya Bhaiyaa, who shall always be closest to my heart. Today, he would have turned 100!

The best memory that I hold very dear is I was his THE FAVORITE. Love you Bhaiyaa & miss you even today. Bless me!
As luck would have it my Pappa's birthday on "paper" is today. So in a way I dedicate this post to two of my most adored, loved & respected "Pappas".
"Pappa you have been the light of my life. A strong emotional pillar. I still remember the previous night before my marriage, when you as a regular habit lovingly patted me on my forehead till I had fallen asleep. I still crave for that loving hand on my forehead at bedtimes! I still want to be that little girl who can "manage" to rightfully hop on your lap and cry my woes away.Pappa the unconditional-unselfish giver... love you too likewise....happy birthday!!"
Bhaiyaa...

Pappa....
Putting a small post from my kitchen.
Simple as you like it.
Sweet as you like it.


My SPICE BOX- MASALIYU

Quickie Tomato-Onion Sambar :
My family likes a thicker sambar, but water can be added to dilute it.
Ingredients:

In the Pressure cooker..

1tsp. Ghee
1tsp. sesame oil. allow to heat-not smoke.
Add Methi/fenugreek seeds & Mustard seeds. Allow to crackle.
Add Asafoetida/Hing- 1Tsp., Turmeric-1tsp. , 1 Green Chilli, 20 Curry leaves- let crackle on low heat. Avoid charring/burning.
Add 1 Medium roughly chopped onion. Saute till transluscent.
You Can Add diced veggies of choice:like: pumpkin, Okra, carrot, Aubergine, radish
Add 2 Medium fine chopped tomatoes.
Mix well.
Add Half Cup Tuver Dal/Pigeon Peas(lentils)-washed thrice.
Add 3 Cups water.
Add Salt- to taste
Add 1 Tsp. Tamarind Paste.
Add 2 Tsp. Jaggery(optional or to taste)
Add 1 Tbsp. Sambar Masala
Add Half Tsp. Rasam Powder.

Method:

Put the Cooker to pressure till minimum 3 whistles.
Taste. Adjust Taste.
Eattaa!!

BEAN-ONION VERMICELLI RICE : this too a quickie

INGREDIENTS:

1 Cup Rice- washed & soaked
3/4th Cup Vermicelli
Half Cup Grated Dry Coconut
1 Cup Fresh French Beans- washed & cut to Choice
1 Small Onion- roughly cut
15-20 Curry leaves
5 cups water or according to our rice type
1 Tbsp. Ghee
1 Tsp. Mustard Seeds
Salt- to taste

METHOD:

In a Pan on LOW heat Dry Roast Vermicelli & Grated Dry Coconut
Let soft & sweet aroma emerge allowing the coconut to release its oil
In a microwave safe bowl transfer the washed rice
add the roasted vermicelli and coconut
Add Water
Now add Ghee, Mustard seeds, Cumin/Jeera & Curryleaves to the pan
Put on Medium Heat
Allow all to crackle
Add Onions & Beans
Saute till transluscent
Add to the Microwave safe bowl with rice & vermicelli
Add Salt to Taste
Put on a High in Microwave for 20 Minutes or as per you Microwave power
Ettaa!!

Sweet Jaggery Rice:-

INGREDIENTS:-

3/4 Cup Jaggery
2.5 Cups Water
1 Cup Rice- washe & soaked ( this water not to be used for cooking)
4 Green Cardomoms-whole
4 Cloves
12-15 Roughly Crushed Cashew nuts
1.5 Tbsps. Ghee
Pressure Cooker

METHOD:-

In a vessel add 2.5 Cups Water & 3/4 Cup Jaggery
On Low Heat bring the water to boil letting the jaggery to melt
Stir to avoid Jaggery sticking at the vessel's base
After the jaggery melts, let the sweetened water simmer for about 5 minutes
FILTER & keep aside
In the pressure cooker ADD GHEE, Cloves, Cardamom, Cashews
Put on a low flame
Allow cashws to turn sweetly brown
Strain water & add the soaked rice
Add the jaggery water
Stir lovingly :-)
Pressure cook for 2-3 whistles on low heat.
Allow Cooker to cool
Serve hot.

This is what I made today for lunch....

TIP: LITTLE TIFFIN IDEA TO CONCLUDE:

Desi Pulao and Gujarati Kadhi

2013-05-23T02:28:00.000+12:00

Do subscribe to my youtube channel - Cook-at-home and catch more such interesting recipes on my website www.cook-at-home.com

It's been almost ten months since I bid a sad goodbye to my favorite Bahrain to come to this place called Rwanda. Although I always dreamt of being a tourist to the African continent, residing is a different story. Before I set foot to this picturesque country, I never knew it existed! I know it's shame shame.... but sadly true.
God has blessed this place with abundant agricultural produce, natural beauty,a pretty fine weather. Sadly, some locals have a weird sense of ownership here !! My own "house guard" from a proper security agency stole my Ray Ban gogs. My phone (a galaxy note) got flicked from my car. People of the worker class here conveniently believe that what is in "your" hands, if they begin to fancy it, is theirs!! Hence they thieve!!
I wish there was a reset button. Every three months a new maid. The problem is they want money, food but work is something they don't think is their duty against the food and money they take. The maids do understand in a worst scenario some broken English, but they understand instructions only when it is to their advantage- otherwise it is "anhaa... english? no understand" and they start nodding their heads with averted eyes.... my kitchen lost out on some five kilos of Dehradun Basmati rice , some 3 kilos of potatoes, a kilo of sweet potatoes, unlimited onions and tomatoes, some 2 kilo of Tata Salt, don't know how much sugar.... to my ever hungry maid Betty!! :-/
The maids have absolutely no sense of proportion. They are a pro when it comes to using dish washing soaps, clothes washing detergents, "VIM". "OMO" ... if given the freedom they easily and willingly would utilize 1 kilo of soap for a half load of washing machine.....
My day starts with the dread that come 8 am and Betty the menace will come to rule. She rules my kitchen from one o'clock noon to six in the evening. I learnt the hard way when I took to bed with severe exhaustion and high fever! Now I lock her out between two and four in the afternoon.
The best part is these women have the nerve to flirt and be sweet with your hubbies. When the hubbies are around in the house they are coy, docile and forever at your service. The moment they sense the hubby is out of the house, they come back to their vicious selves!!
If shouting or domination is not you forte, then handling an African maid can screw your peace of mind to pieces......
It's been months since I actually mustered some nerve to sit down to blog. (My phone had a library of photographsfor my blog which I lost, some precious family snaps, a wonderful collection of songs and what not... I am still moping for my phone)
Well, constant demand on my routine due to the savage maid & my phone theft made my rhythm of blogging go out of tune. Now trying to come on track...

Today was one of those days when my mind went blank. My veggie section, fridge & store room were well stocked and yet I wasn't able to come up with something that would be agreeable to my lunch plate as well as my fifteen year old daughter's "Lunch Box".
Then I remebered my Guru's article of "rice is good" "ghee is good"and I decided to come up with something with these two ingredients which have been tabooed by one and many ...
I thus dedicate this post to my Guru, Rujuta Diwekar, who has taught me to eat guiltfree and with love for my kitchen..

Rujuta... for you!

Desi Pulao with Gujarati Kadhi!

Gujarati Kadhi: A no-nonsense instant solace incarnate!

INGREDIENTS :-

A bowl to mix the below & a WOK
A Whisk
2 cups THICK Buttermilk/Laban- sourness by choice or 1.5 cups curd/yogurt/dahi
1 cup water or for curd/yogurt/dahi- 2.5 cups
2 Tbsps. Besan/chana atta/ Chikpea flour
Salt- to taste
Jaggery- I use 1 tbsp OR monitor as per liking of sourness in the Kadhi
1" piece Ginger, peele, washed and grated
4-5 twigs Curry leaves OR 15-20 curry leaves
2-3 Tbsp. Cilantro/Coriander/Kothmir/Hara Dhania - washed and finely chopped
2 Green Chillies, washed and slit vertically
1 Big dry Red chilli
12-15 whole Pepper Corns
2" long Cinnamon stick
2 tsp. Fenugreek seeds
2 tsp. Raai/mustard seeds
2 tsp. Cumin/Jeera
HALF tsp. Asafoetida/Hing
1 Tbsp. Cow's Ghee/ Clarified butter

Method :-

In the bowl mix ingredients number 3,4,5,6
Whisk well
Transfer to a wok
On a low flame stirring frequently put the wok
Add a some 7-8 curry leaves, a little grated ginger, 1 green chilli & 3-4 pinches of Coriander
Add jaggery
Let the Kadhi come to a good happy boil
Kadhi boils over like milk
Keep stirring frequently or the kadhi will boil over and jagger shall stick to bottom & burn
Put the wok by the side once the kadhi come to a boil
In a small pan or a convenient vessel over a low flame, put 1Tbsp. Cow's Ghee/ Clarified butter
immediately add the cinnamon stick, pepper corns
allow the ghee to melt
add fenugreek/ methi seeds
add 2 tsp. Raai/mustard seeds,2 tsp. Cumin/Jeera
let all crackle
add the asafoetida
Add rest of the ginger, chillies, cilantro & curry leaves
saute well , stirring till a beautiful aroma wafts in kitchen
Care should be take to avoid all the spices going"black"
If the heat is to intense then remove from flame and let the spices release their flavours
transfer "all" of it to the kadhi in the wok
Put kadhi again on a slow flame to give one more boil over and cover

TIP: Since there are to many spices in the Kadhi, Before serving I let the kadhi pass through a colander and then garnish it with some cilantro for looks! Do enjoy the flavorful Kadhi boasting of so very tasty ghee & other digestion friendly spices!

Desi Pulao:-
I first cut carrots, beans, potato and added to my soaked rice. I had some 1.5 cups of Kabuli Chana/chikpea, boiled and ready. I mixed all these with salt to taste and microwaved it for 22 minutes. Decide you own minutes for microwaving as powers vary.

For The Microwave:

INGREDIENTS:-

1.5 cups Basmati Rice, washed well & soaked- keep aside
1 Medium Potato, washed peeled and cut to small pieces
2 Medium sized Carrots, cleaned washed and cut to small pieces
Handful of Green Beans, washed and cut to small pieces
1-2 Cups of pre-boiled or canned Kabuli chana/ Chik Peas
Salt to taste
3.5 -4 Cups Water
A Microwave safe bowl

METHOD:-

In the microwave safe bowl, drain water & throw in the rice
Add rest of the ingredients
Add salt to taste
Add 3.5 -4 Cups Water
Microwave till done
My microwave on a high power took 22 minutes.
Once done remove from microwave & let cool.

FOR THE WOK:- While the rice was in the Microwave I finished rest of the cutting/chopping

INGREDIENTS:-

A non-stick "chinese style" Wok
2 Tbsps. Cow's Ghee/ Clarified butter or quantity to liking
1tsp. Sesame oil (adding a little oil to ghee stops the ghee from burning)
1tsp. Cumin/ Jeera
1 tsp. Mustard seeds/ Raai
3 non-spicy green chillies- slit vertically ( we don't want chilli rice)
1 Cup Cilantro/Coriander/Kothmir/Hara Dhania - washed and finely chopped
7-8 Shallots- peeled, washed & cut
2 Garlic buds, crushed and chopped
1 medium size Red Onion, peeled, washed & cut
2 very large BellPeppers/ Capsicum- washed, deseeded & cut to small pieces

METHOD:-

Place the wok on a low flame
Let it heat well
Add 1tsp. Cumin/ Jeera ,1 tsp. Mustard seeds/ Raai
NOW add Cow's Ghee/ Clarified butter or quantity to liking & sesame oil
let crackle
add onions
saute till transluscent
Add Cilantro/Coriander/Kothmir/Hara Dhania, BellPeppers/ Capsicum & green Chillies
Saute till the onions turn a fine pink- not brown
Add the microwaved rice,
taste salt, adjust
Mix well & plate well
Feel the veggies taste individually although its a medley

TIP: Since the Kadhi is well spiced, do note that I have refrained from using any Garam masala or whole spices. This rice taste good with the natural flavors of Ghee, Veggies & rice itself.

ENJOY!

GHAU-BAJRA na METHI na MUTHIYA= WHEAT&MILLET FLOUR FENUGREEK LEAVES STEAMED DUMPLINGS

2013-02-14T00:37:00.000+13:00

You can see this recipe on my website www.cook-at-home.com
Do subscribe to my youtube channel - Cook-at-home
I am a foodie & I love to cook too... I never feel lazy when I have to cook. Any time of the day/ night. Sometimes I even get scolded by my Hubby dear for not taking a break. It's tough to explain but cooking's my break :)
But I am a staunch Gujarati too. I love my "thepla-shaak" , Daaldhokli, Dhokla, Khaman-homemade, my Dal Rice Shaak Rotli meals...and MUTHIYA- the steamed dumplings.
I can write a long article about these lovely MUTHIYAS :)

WHAT IS MUTHIYA?

they are made out of flour.
they can be made by combining several flours of your choice.
But the base flour has to be wheat.
In combination with wheat flour, I combine Bajri/Millet, Maize, Wheat Bran, Burgul/Ghau Fada
I GRATE sweet gourd, carrot, zucchini, cabbage or chop spinach, fresh fenugreek leaves- whatever is available in my veggie tray, I add to the Flour/s or a little of all of this
Even grated bitter gourd/karela & it's skin also tastes awesome
When it comes to chopping greens, I prefer scissors
There have been many tips for using left over rice or Khichdi in the muthiya.
I hate doing that. It spoils the "MUTHIYA TASTE"
I refrain from using leftovers in muthiya.
AHH! YES! i PREFER TO ADD ENO INSTEAD OF SODA BICARB
Many NON-Gujaratis shall poke fun at me ... but I DO ADD SUGAR-NOT LOTS OF IT BUT ENOUGH FOR THE SODA TO ACT WELL :) GUJJUS DON'T ALWAYS ADD SUGAR FOR SWEETNESS- THERE IS A LOGIC BEHIND USING CERTAIN INGREDIENTS... EH? :)
I steam some extra muthiyas, store in the fridge to put them in some curried veggies.
OR even make a round 2 as an evening meal
OR even pack and carry in the car to avoid an "outside" meal while shopping in the malls.
this is a life saver dish :) trust me :)

NOW THE recipe- finally :)

INGREDIENTS for the DOUGH:enough for a little leftover

1.5 Cups Wheat Flour
1.5 Cups Bajri/Millet Flour
2 cups Chopped Fresh Fenugreek Leaves, washed well ( here you can use any or little of all- GRATED sweet gourd, carrot, zucchini, cabbage, chop spinach, fresh fenugreek leaves-)
1.5 Cup Curds/ yogurt- Plain and unflavored
Salt-to taste
2 Tbsp. Sugar ( believe me they don't taste "sweet")
4 tsp. ENO/flavorless Fruitsalt/ sodabicarb
1.5 tbsp. Sesame seeds
1 Tsp. Turmeric powder
1 Tsp. Asafoetida
2 Tsp. Red Chilli powder ( don't you worry, won't get spicy)
Water- as required
A large BOWL to mix ALL
A large good quality STEAMER

fruit salt

METHOD :

I a large bowl put all the ingredients except WATER
Mix & knead well
Now add water to make a soft dough. STIFF DOUGH= HARD & DRY MUTHIYA
Take a pinch of the ready dough & dare to taste
Taste & adjust taste right now- then no scope to rectify
Wash hands, Pour water in the steamer , ready the steamer for steaming
Put the steamer on a medium flame.
Grease the steming dish with a unflavored and non smelly oil- well
take a small dish or a bowl with some water in it
Wet palms with water NOT OIL
take a dollop of dough and roll well and put on the steamer dish
Repeat with the rest of the dough
Cover the steamer with lid
Steam without opening Lid for 20-25 minutes- patiently
insert a tooth pick or a knife to the steamed rolls
if the knife/toothpick comes clean , then they are done
If not then do wait till they come clean :)
Serve right away for an oil free YUM with Chutney or Ketchup

OR THIS IS WHAT YOU DO TO ENHANCE THE TASTE

INGREDIENTS:

NON-stick WOK
3 Tbsp. of odorless oil
2 Tbsp Sesame seeds ( yes again )
2 Tsp. Mustard seeds
1 Garlic Bulb, peeled & grated
4-5 Green chillies cut to Half Inch pieces- Or to taste
Muthiyas cut to Biteable size

METHOD:

On a Medium flame, place wok
Pour Oil
Allow Oil to get hot, NOT SMOKE :)
Add Mustard seeds
Allow to crackle
Add Sesame Seeds + Chillies+ Garlic
Add the cut Muthiyas immediately( WHY? because they are going to saute for quite some time so care should be taken that garlic & sesame & green chillies retain their favors)
Carefull toss the muthiyas at intervals
Allow the Muthiyas to get NICELY CRISP
Transfer to serving Plate
Serve with Green- Coriander Chutney & Ketchup
Don't forget your cup of TEA or a TALL glass of Chaash With your LOVED ones..
#TIP# if living in cold climatic conditions, prepare the steamed rolls & next day follow up with saute & crisping them up in the wok for your kiddo's or Hubby's tiffin box.

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Gujarati KADHI & TUVER RINGANA

2013-02-09T23:28:00.000+13:00

On a Friday at my Mom's house it is Kala Chana or Black Chik Peas. But I decided to deviate a little and soaked some "tuver ( dried whole pigeon peas)" overnight & made good old "tuver ringana- whole pigeon peas & brinjal veggie.
GUJARATI KADHI: SHORT CUT Recipe:

INGREDIENTS:

2 Cups Buttermilk/ Laban/churned-whisked yogurt- preferably a tad sour
2 Cups Water
2 Tbsp. Chik Pea flour/ Besan/Chana Atta
Jaggery- to cut the tartness of Buttermilk
Salt - to taste
Finely chopped FRESH Ginger & Green Chilli- to endurance & taste
A Fistful- Coriander/ Cilantro - washed & finely chopped
7-8 Black whole pepper corns
1" stick Cinnamon
15-20 Curry Leaves
HALF Tsp. Fenugreek/Methi seeds
4 pinches Asofoetida
1 Tsp. Mustard seeds
2 Tsp. Cumin/ Jeera
1 Tbsp. GHEE
A whisk
a Bowl
A copper bottom OR Non-Stick Container

METHOD:

In a bowl pour Buttermilk & Water
Add Chik Pea flour/ Besan/Chana Atta
Add Salt
Whisk well to remove lumps of flour to make a smooth liquid
Place a copper bottom OR Non-Stick Container on a low flame
Pour Ghee
Immediately add whole pepper corns Cinnamon
Immediately add Fenugreek/Methi Seeds
Allow to splutter
Add Mustard seeds & Cumin/Jeera
Allow to splutter well & Cumin to go nicely brown NOT BLACK :)
Add Asofoetida
Add Curry Leaves
Add FRESH Ginger & Green Chilli & Coriander/ Cilantro
Quickly stir the kadhi mix &
Add the Kadhi Mix to the Spluttering Masala
Stir well
Add Jaggery
Frequently stir the Kadhi to AVOID Kadhi sticking to bottom
Let it Boil & turn transparen
Keep stirring frequently over lowest flame
Taste & check if the Floury taste has disappeared to replace with a pleasant taste of the spluttered Masala
Adjust taste of salt & jaggery to liking
* BEFORE POURING INTO A SERVING BOWL I STRAIN THE KADHI THROUGH A COLANDER TO STRAIN AWAY ALL THE SPICES THAT GET CHEWED BY MISTAKE DURING MEALS.
gARNISH WITH FRESH CORIANDER/CILANTRO & SERVE

TUVER RINGANA/ WHOLE PIGEON PEAS-AUBERGINE-BRINJAL VEGGIE

INGREDIENTS:

1 Cup-Overnight Soaked Tuver/ Whole Pigeon Peas ( soak 3/4th of a cup approx.)
2 Very Large Brinjals or 500 gms or 750 gms.(according to appetite)- washed, cubed to liking & immersed in water
1 Tsp. Asofoetida
1 Tsp. Turmeric Powder
1 Tsp. Coriander-Cumin Powder/ Dhana-jeera Powder
1 tsp. OR to taste Red Chilli Powder
1 tsp. Methi/ Fenugreek seeds
1 Tsp. Mustard seeds
1 Tsp. Jeera/Cumin
Fresh Green chilli- to endurance & taste
8-10 Curry leaves
2 Tbsp. Sesame Oil or to liking
Salt- to taste
Jaggery - to taste
A Large Non-stick Wok
A pressure cooker
Water for cooking Tuver

METHOD FOR PRESSURE COOKER:

Put the Pressure Cooker on a medium flame
Add 1 Tbsp. Oil
Immediately add HALF tsp. of Methi/ Fenugreek , Mustard & 1 tsp.Cumin seeds,
Allow to splutter
Add Asafoetida- Half tsp.
Add ALL Curry Leaves & Green Chilli
Add Turmeric- Half Tsp.
Add the soaked & WASHED Tuver/ Whole Pigeon Peas
Add enough water to Pressure cook the Tuver
Normally enough to get the Tuver submerged in Water
Add Salt to taste
Cover lid & give enough whistles to make the Tuver become not exactly mushy but really soft
Allow the Cooker to cool on it's own.

METHOD FOR WOK:

Place the Wok on Medium heat
Pour Oil- 1 Tbsp.
Add Fenugreek, Mustard Seeds- Half Tsp. EACH
Add Green Chiili & Asafoetida- Half tsp.
Add Coriander-Cumin Powder/ Dhana-jeera Powder
Add Turmeric- Half Tsp.
Add the cut Brinjals/ Ringana/ Aubergines
Add the Pressure cooked & now soft Tuver/ Whole Pigeon Peas along with its liquid
Add Chilli Powder
Mix Well
Cover & allow the Brinjals to cook
Toss and Mix well in between
Now add Jaggery
Mix well & cover till done
Remove cover & check for the liquid in the Veggie
If the Liquid is too much, remove cover & allow the Liquid to evaporate
But this semi- curried veggie tastes heavenly with Chapati & Rice
Taste & adjust taste
Sprinkle some chopped coriander serve with Kadhi, Chapati & Rice

Enjoy!

Yummy carboproteiniliscious EGG PARANTHA

2013-02-08T22:40:00.000+13:00

What's in my lunch box Mumma? Pat came the question from my teenaged Lavanya.This is probably the most dreaded question for any Mom. I would rather watch a horror movie. It's safe, atleast after two & a half hours doesn't haunt me. THE "What's in my lunch box Mumma?" haunts me 365 days.
This is what I gave her today with a homemade Vanilla milkshake in a protein shake bottle. :) I gave her a veggie egg parantha with chunks of cheddar cheese.

CHEESY VEGGIE EGG PARANTHA:

INGREDIENTS: for 1 person

Soft, mildly salted Parantha Dough
1 small Green Pepper, finely cut & cubed
1 small Red Onion, peeled, washed & finely chopped
1 small Tomato, washed & cubed
1 Green Chilli, washed & finely cut
1 Spring Onion, washed & finely cut ( I didn't have :p )
Salt - to taste
Black Pepper corns, roasted & crushed well, ( short cut- ready made powder or peppermill)- 2 pinches
Red chilli flakes OR Red chilli powder, 1 Pinch
Oil- as required
Cheddar Cheese OR FRESH Mozarella- as per liking
1 Egg white+ 1 Whole egg OR 1 whole egg ONLY- as per appetite
A NON-STICK TAVA

METHOD: for EGG MIX:

In a non stick Pan pour 2 tsp. Oil
Keep the Gas on LOW
without waiting for the Oil to get hot , add the chopped green peppers & onion
Saute till onions are a dark pink
Add green chilli, black pepper & chilli flakes
Saute for 2-3 minutes
Remove from flame
ina bowl, break eggs
add salt to taste ( first dissolve salt in a teaspoon of water & then add to eggs)
add the sauteed veggies to the whisked eggs
mix to add to Parantha is ready.

METHOD: for egg parantha :

Roll a large ball from the Parantha Dough
smear it with wheat flour and roll a chapati round
apply oil on surface of the rolled chapati
sprinkle some dry wheat flour & fold
again apply oil on folded surface of the rolled chapati
sprinkle some dry wheat flour & fold
Fold again to form a thick padded triangle
Again smear the triangle with dry wheat flour & roll out a large parntha
In the meantime on Low heat allow Tava to heat
Once heated put the rolled Parantha on it
Allow some "Boils" ( yuk! what a word) to form on parantha surface
Flip the parantha to the other side
wait for a minute
Remove the Parantha from tava and OPEN the Parantha like a book
Smear some OIL/BUTTEER/GHEE on Tava and put the Opened parantha back on Tava
Pour the "Egg Mix"
Immediately close the parantha
Start pressing the parantha SOFTLY with a spatula
Very aggrersive pressing shall make the "Egg Mix" come out to ruin the Parantha
Taking a PLATE , slide the parantha from tava to plate
Carefulyl flip Parantha's side
Start pressing the parantha SOFTLY with a spatula
Let the Egg inside get cooked thoroughly
ENJOY with a mix of Ketchup & Mustard :)
OR with a PIZZA CUTTER carefully cut into pieces to fill your kiddo's Tiffinbox !
OR Enjoy with your Chai cuppa or Coffee at breakfast
OR as an Evening shortcut meal :)
YOU CAN PRE-PREPARE the semi-done Parantha & use when required!!
# TIP# For value addition in the Parantha dough, knead with SOYAMILK or Milk

Soul Food- DUDHI BATETA TAMETA NU RASSAWALU SHAAK & LEELI KHICHDI

2013-02-07T23:20:00.000+13:00

Do subscribe to my youtube channel - Cook-at-home and catch more such interesting recipes on my website www.cook-at-home.com

It is a big task! Day in, day out coming up with interesting meals, tasty meals, yummy meals but wholesome & healthy too! It's almost like a guy wanting to marry a girl who knows cooking, has a sense of humor, takes care of the family & in-laws, runs his house in a pocket friendly way yet keeps it all glam-sham, etc. etc.... his elders advice him to marry 3-4 girls if he wants all of these qualities. :)
It's tough to explain to your loved ones that you also run out of creative fuel. You also crave a hot "interesting" meal some times...cooked by somebody other than you, served by somebody other than you :)
When my Mummy used to come up with some meals that I wouldn't like, I would throw a tantrum. The lunch/dining table would transform into a battleground :) & my poor Mom would mutely hear me out.
Now I know how "so not so easy at all" this "simple" job of cooking is. :) But my Mummy's taught me a lot. I learnt a lot from her. I learnt to put your loved ones before you & live. I learnt to think about them first & then about self. I learnt to give whatever you have unconditionally, selflessly & WITH A SMILE. She always says, " if I have to do something & do it cumpolsively, then why crib & cry, why not sile & willingly do it...now ?"
I now know how difficult it is to put a well cooked "thali" 365 days in front of your loved ones with a smile and genuine warmth from your heart!!
These two recipes that I am putting here are the ones that turned my childhood lunch/dining table into battleground. I gave serious bad time to my Mummy because she cooked these.It is one of those simple meals which now I love so much. It is the simplicity of my Mummy that I have grown to worship & love. Mummy for all the scarily hair raising bad time I have given to you...For You... with all my love... :)

DUDHI BATETA TAMETA NU RASSAWALU SHAAK :

INGREDIENTS:

1 large sweet Bottle gourd - Dudhi-Lauki, peeled, washed & nicely cubed (approx. 1.5 kg. when whole)
2 medium size Potatoes, washed,peeled, washed & nicely cubed & immersed in water
3 medium size tomatoes, washed & cubed
salt- to taste
Jaggery- to tatse
3 tsp. oil ( I use sesame)
1 tsp. Mustard seeds
2 tsp. Cumin/ Jeera
Asafoetida- 4 pinches
Half tsp. Turmeric powder
1 tsp. Cumin-coriander/Dhana Jeera Powder
Green Chilli & washed, chopped Coriander
1 tsp. or to taste Red Chilli Powder
Pressure Cooker

METHOD:

On a high flame, put the pressure cooker
pour oil
Add fenugreek/ Methi seeds
Allow to crackle
Lower flame to the lowest :)
Add Mustard & cumin
Allow to crackle
Add Asafoetida , Green Chillies & Coriander/Cilantro
Add Turmeric powder , Dhana Jeera powder & tomatoes
Add Red Chilli powder
Saute for just 1 minute
Add the cubed gourd, potatoes
Add salt & jaggery
Stir & mix well
Put pressure to give 3 whistles
Allow patiently for the Cooker to cool
Once the pressure cooker cools, open lid transfer contents to a serving bowl
Taste & adjust taste
ENJOY :)

For Mungdal khichdi

LEELI KHICHDI:

INGREDIENTS:

Green Split Mung Dal- 3/4th cup, washed thrice & soaked in water
Rice- 1 Cup, washed thrice & Soaked alongwith Dal
5 cups Water
1Tbsp. Ghee/ Clarified Butter
1 Tsp. Sesame Oil
3-4 Cloves
1" stick Cinnamon
7-8 Black Pepper corns
2 tsp. Jeera/ Cumin
Half tsp. Turmeric Powder
4-5 pinches OR HALF tsp. Asafoetida/Hing
2 Green Chillis, washed & slit vertically
10-12 Curry Leaves
Salt to taste
Pressure Cooker

METHOD:

Put Pressure Cooker on a high flame
Add Ghee + Oil
Lower flame to lowest
Add pepper corns, clove & cinnamon stick
Allow to crackle
Add Jeera/ Cumin
Add asafoetida, chilli & curry leaves
Allow to merrily cracle
Add turmeric powder
Drain water from soaked Rice & Mung Dal
Add to Pressure cooker
Add 5 Cups Water
Add salt to taste
Put pressure & give 3 Whistles
Turn off Gas & allow cooker to cool on its own
Transfer Khichdi to a serving bowl
Serve with loads of HOMEMADE GHEE
Blissfully Tasty with Family
Enjoy Khichdi & Shaak with Papad & salted Onions :) & Buttermilk/Chaash

One of the most hated meals is a life savior for me now. My Hubby-Apoorva & Daughter- Lavanya think this meal to be the "worlds awezomest" of meals. :)
**** BUT DO NOT FORGET THE GHEE ON KHICHDI :)
***** For once just chuck the pizza for the wonderful GHEE !!
Enjoy!

For Mungdal khichdi prepared by a teenager, watch the video here

A similar Dal subji with Lauki and Chickpea is uploaded on the link below on our youtube channel

Veggie Pulao- with cabbage family

2013-01-31T22:32:00.001+13:00

There are days when I am tired of Fulkas- chapatis... rolling and eating- both. Tuesday was one such day when I was craving for something tasty yet couldn't let go off my "wholesome food" itch. I had just been to the veggie market on Sunday, hence I was a rich woman! My fridge was loaded! :)
I had cabbage, broccoli, cauliflower, fresh locally grown beans, carrots, capsicum.... all!! WOAH!

Just for once I decided to make PULAO the way I liked it... no MASALAS...just veggies & veggies & veggies :) & a large bowl of TOMATO SUPPA :)

FOR THE TOMATO SOUP:

INGREDIENTS:

1 Kilo red tomatoes, nicely halved
2 Red Onions, roughly cut
1" Stick Cinnamom
2 Cloves
5-6 Peppercorns
1 Bayleaf
2 tsp. odorless oil , a no-nonsense sunflower oil works best
1 Cup Water
Salt to taste
Sugar to taste, (OPTIONAL)
A Pressure cooker

METHOD :

put pressure cooker on a medium gas
pour oil
Add cinnamon stick, cloves, peppercorns, cloves & bay leaf
Let them sizzle not crackle, we don't want their "spice" only flavor
immediately add Onions
Saute till DARK PINK
Add tomatoes
Add Water
Add salt to taste
Give 2 WHISTLES to the pressure cooker
Allow the pressure cooker to cool
Remove cinnamon stick & bayleaf
Puree ALL in a blender
Consistency of soup- individual choice
For thinner soup, add more water
For a finer finish, STRAIN,
For GOOD MORNINGS & roughage, don't strain :)
Add sugar to taste
If you like the tanginess, avoid sugar
Taste & adjust tastetransfer the soup to a microwave safe Bowl
Heat before serving
drizzle some fresh cream before serving
Enjoy!

* Cut bread slices to 1" squares, fry & add to soup bowls before serving, or toast (OR put in oven) the squares till crisp to avoid oil.

VEGETABLE PULAO (for a small family)
INGREDIENTS:

1.5 Cups Rice, washed & soaked for 10-12 mins.(I used Basmati)
1.5 Cups Rice = 5 cups water, or adjust according to rice variety
2 tbsp. GHEE or UNSALTED BUTTER
1tsp. mustard seeds
2 tsp. Jeera/Cumin
1" Stick Cinnamom
2 Cloves
5-6 Peppercorns
1 Bayleaf
2-3 green cardamoms
Coriander/Cilantro, washed well & finely chopped
a Bunch of Spring onion or Leeks
1 Green Chilli, slit into halves, or to endurance levels
8-10 Broccoli Florets
6-7 Cauliflower Florets
Half Cup, finely cut cabbage
1 Carrot, cut to the shape of choice
2 Large Capsicums, cut to the shape of choice
1 Medium sized Potato, cut to the shape of choice
1 Cup , Fresh beans, overnight soaked and pre-boiled in salted water could be used too
Salt to taste
A Large Broad non-stick wok
A Vessel filled with water

METHOD:

FOR THE MICROWAVE:

On a high flame put the vessel filled with water
Let the water piping hot
add fresh beans, broccoli, cauliflower
let the three simmer in water for 3-4 minutes
2 Large Red Onions, thinly sliced
Strain fresh beans, broccoli, cauliflower
If the broccoli, cauliflower are insect free, then retain water
In a microwavable bowl add the washed & soaked rice, fresh beans, broccoli, cauliflower
Add salt to taste
Add the retained stalk + deficit amount of water
Put on a HIGH for 20 Minutes
check & do the needful
Let the rice with the fresh beans, broccoli, cauliflower cool totally

METHOD FOR ASSEMBLING PULAO:

Place Wok on medium heat
pour GHEE/ Butter, ( if using butter, don't forget to add a spoonful of oil to prevent butter from burning
Add mustard seeds
Add Jeera/Cumin
Add Cinnamom
Add Cloves
Add Peppercorns
Add Bayleaf
Add green cardamoms
Add chilli & Coriander/Cilantro
Once all crackles and sizzles, ADD ONIONS
Saute till dark pink
Add Capsicum & Carrot
Once a tad soft , ADD POTATO
Cover the wok to allow all the three things to soften & get done
Once carrot, capsicum & potato are done, add cabbage, saute for 2-3 minutes, add salt to taste
Remember, rice has been cooke with salt
Once the Medley in wok is done,with a wet hand separate the cooked rice, broccoli & cauliflower
Add to the wok
Without breaking the rice grain & veggies mix well
Transfer to A rice serving tray/ bowl or if very hungry take the wok on the table....

Just ENJOY the fresh veggie taste with piping hot tomato soup

ENJOY!......

Snack Times- Kadak Puri

2013-01-30T23:14:00.000+13:00

Do subscribe to my youtube channel - Cook-at-home and catch more such interesting recipes on my website www.cook-at-home.com

I would like to dedicate this simple recipe to my simple sweet Mummy, without whose "training" I wouldnt be writing all the "from the Kitchen to my Blog" recipes.
Love you mummy!
There are recipes which we look up & follow from books, from websites, famous Chef's websites... but there are recipes which pass on from a Mom to a daughter or a daughter-in-law. These recipes are sacred. They might be fried but definitely are much more enjoyable than any ready made or ready to eat snack or finger food.

Oh yes! it is definitely fried. It is a snack. Recipe passed by my Mummy- Mom- Ma to me. It is one of those snacks which can be made in bulk and stored for 1-2 weeks, if it survives foraging hands!
These snacks are a lot better than those biscuits, chips, wafers, those corny cornballs with "cheese".
In my home made snack I know what frying oil I have used, that the oil is not used for re-frying repeatedly,what all ingredients I have used in the snack dough and best is the knowledge that I have made them with my own caring hands in my hygienic kitchen.

This is a simple crisp snack made with thingies routinely available in the kitchen. It is a snack made from wheat flour not maida- white flour.

I have used SESAME SEEDS & AJWAIN- Carom SEEDS. Imagination is yours. Instead of Ajwain, one can use thyme, or Spinach puree, tomato puree or finely chopped METHI LEAVES/ fenugreek leaves or even simple DRY PICKLE MASALA add a new dimension to the taste of this snack.

I have give a traditional recipe as I have eaten as a child & as I make for my child who gets
unstoppable when it come to these CRISP PURIS. :)

#NASTA ni KADAK PURI#

INGREDIENTS: for kneading flour

2 cups Wheat flour (1.5cups wheat & HALF cup Maida/white flour can also be taken)
3 Tbsp. Sesame Seeds
2 Tbsp. Ajwain- Carom Seeds- gently rubbed between two palms
2 tsp. Red Chilli Powder
1tsp. Turmeric Powder
HALF tsp. Asafoetida
Salt to Taste
2.5 tbsp. OIL- odorless
Water
A large stainless steel or Glass Bowl for kneading

METHOD to KNEAD THE DOUGH:

Ajwain- Carom Seeds

In a large bowl, take the flour
Add Sesame Seeds
Add Ajwain- Carom Seeds- gently rubbed between two palms
Add Red Chilli Powder
Add Turmeric Powder
Add Asafoetida
Salt to Taste
Add 2.5 tbsp. OIL- odorless
Mix well
Take the Flour in your fist
If a dry "ball" of flour is formed by pressing the flour in your fist then OIL added to flour is rightly proportioned
If it doesn't happen add Oil as required
Slowly add Water
Make a stiff dough
Take care the dough is not dry or you cant roll the puris
Cover and keep for 15-20 minutes.
Roll puris
prick with knife, fork or a pizza cutter
Roll all puris and keep them ready for frying
Once all the puris are rolled, Turn on the Gas

FOR FRYING: OIL-odorless & FRYING PAN/ KADAI

METHOD:

Pour the Oil for FRYING into the frying pan
On LOWEST adjustment, heat oil
Do NOT LET THE OIL GO VERY HOT
Begin frying
Once done, puris are ready to eat or let them cool down,
Store for foraging.

Puris frying in pan

The first batch of fried Puries

These puris taste Yum with CHAI or Coffee or especially as a sneak snack :).

ALL DONE aha! Ready to EAT!

ENJOY!

Gajar Nu Raitu/ Carrot Raita

2013-01-28T23:29:00.000+13:00

Carrot Raita ....

It's a simple yet a perfect accompaniment to Parantha, pulao or Roti-subji or even a Thali.

Gajar Raita

Ingredients:

3 medium sized carrots, washed and grated
1 Cup Fresh Curds/ Yogurt
Salt - to taste
Sugar - to taste
2 pinches Red chilli powder
1 tsp. roasted and powdered Jeera/ cumin
a couple of strands of fresh green coriander, finely chopped
1 small green chilli, finely chopped,
Half a Tsp. Mustard paste

Method:

Mix all the ingredients together
Taste
Adjust Taste
Put in fridge till ready to serve

Enjoy!

No Dietitians/ Nutritionist Please

2013-01-25T23:01:00.000+13:00

This is worth reading after eating a good meal! :)
I think if we follow these basics, we won't need those exorbitant & blasphemously expensive "food experts".

http://www.stumbleupon.com/su/22nnuL/midwaysimplicity.com/100-simple-nutrition-tips/

TOMATO RICE # Meals in Minutes#

2013-01-24T22:31:00.003+13:00

Today is a Friday, so according to my Grand mom list, its a Kaalaa Chana/ Black Gram day. But so many factors in today's modern routine beg me to divert fro the routine :) So it is TOMATO RICE today.

While I was Bahrain, peeling, chopping,cutting-all the pre cooking jobs were done by me. Here Clemence, my house help does it. Cooking has become a lot more enjoyable here in Rwanda. Fresh organic ingredients, everyday cooking done outdoors in pleasant cool breezy weather... it's bliss!

This simple one dish meal goes well as a loner or with yummy home-set cooling curds.
Here's the recipe..................

TOMATO RICE: for 2 People

INGREDIENTS:

Rice, pre cooked fresh or leftover- 2-3 cups ( decide by individual appetite)
2 tbsp. Sesame oil/ any non-pungent smelless
Curry leaves 8-10
Mustard Seeds, 1 tsp.
Cumin/ Jeera, 2 tsp
Asafoetida, 3-4 pinches/ Half tsp.
Turmeric, 1tsp.
Cumin-coriander powder/ Dhania Jeera powder
Red Chilli Powder, 1 tsp. (optional)
6-8 medium size Tomatoes
3 Red Onions, roughly or finely chopped,as per liking
2 Garlic bulbs, peeled & grated
3 Green chillies, vertically slit
2" Ginger, peeled & grated
1 small bunch Cilantro/Coriander, washed & finely chopped ( i didnt have that :) )
Salt- to taste
Sugar to taste ( optional)
Wok, large, broad, non-stick
A trick ingredient: PAVBHAJI MASALA ( as per liking)

METHOD:

Place the wok on medium heat
Pour Sesame, oil, do not let it smoke
Add mustard seeds, let it crackle
Add cumin, let it brown
Add Asafoetida
Add Green chilli & Curry leaves
Add onion,
stir & saute till pink
Add the grated ginger garlic
let cook till 3-4 minutes,
Add Chopped tomatoes,turmeric powder & Cumin-coriander powder/ Dhania Jeera powder
Stir, cover and cook
Allow tomatoes to go soft
add Salt & Sugar
Mix well & do not cover
let sugar & salt taste to set in
Mix well
Add RICE
Mix well without breaking Rice grain
Leave for another 5 minutes
Transfer to a serving bowl
Serve with sweet cardamom lassi or plain cool curds

ENJOY!

Roz ka Khana in 30 minutes-30minutes Everyday Meal

2013-01-24T03:24:00.001+13:00

We Indians like tasty food. Be it Chinese, Italian, Continental, Lebanese, Burmese or whatever cuisine. Hence, after eating a scrumptious "non-Indian" meal, every true blue Indian I am sure will resort to the good old homemade thali from the home kitchen.
As a kid, I remember my Mummy and my most love and vice versa Grandmom, we used to lovingly call her... BEN, would be holed up in the kitchen together coming up with tastiest hot fresh meals. Their kitchen had a set Dal for each weekday. Sunday was Tuver, Monday was Mung, Tuesday was Kadhi, Wednesday was Whole Green Mung, Thursday was Chanadal, Friday was Kaalaa Chana, Saturday was Black Whole Udad.
Today is a Wednesday so today's menu was a little of my favourite and a little of hubby's and daughter's.
Dal was KHATTA MUNG- my fav and rest my favourites' fav :)- veggie was potato capsicum and carrot mix, Fulka Roti, Rice, Onion& Tomato Salad & Buttermilk.

I shall post KHATTA MUNG & ALOO GAJAR CAPSICUM veggie recipe.

I cooked all on my portable coal stove, yet made it in 30 minutes flat. Hope who reads this shall implement too, Happy Feeding!

KHATTA MUNG: Recipe ( 4 can eat towards a full tummy)

Ingredients:

1/2 (half cup) Green mung, washed well, overnight soaking works best
3 cups Water
1 cup curds OR 1.5 cups Buttermilk
3 Tbsp. Chikpea (besan) flour
Salt to taste
Jaggery OR Sugar to taste
OIL-3 Tsp.
8-10 Curry Leaves
Green Chilli to liking
3-4 Cloves
2" stick Cinnamon
3-4 Peppercorns
1tsp. Fenugreek/Methi Seeds
2 tsp. Mustard/Rai Seeds
2 tsp. Cumin/Jeera
3 Pinches Asafoetida
Half-1/2 tsp. Turmeric Powder
Half Inch crushed piece of Ginger
A PRESSURE COOKER
A Whisk

METHOD:

On MEDIUM flame put the pressure cooker
Pour OIL
Put cloves, pepper corns, cinnamon
Allow to crackle
lower Gas flame
Add Methi, Mustard & Jeera
Allow to crackle
Add Asafoetida, Curry Leaves, Green Chilli & crushed piece of Ginger
Add Turmeric
Immediately add green Mung, Curd, Chikpea flour & Water
Whisk vigorously to dissolve Chikpea flour lumps
Add Salt & Jaggery
Whisk again
Pressure cook with pressure upto 3-4 whistles if Mung soaked overnight
Taste & adjust taste
Serve.

ALOO GAJAR CAPSICUM VEGGIE : ( enough little leftover for a stuffed Roti roll or Sandwich for later)

INGREDIENTS:

3 Potatoes- large
3 Carrots
5 Capsicum
2.5 Tbsp. sesame Oil/ Oil of choice
3 Garlic cloves- crushed
2tsp.
2 Green Chilli
1/2-Half tsp. red chilli powder
2 tsp.Fenugreek/Methi Seeds
2 tsp. Mustard/Rai Seeds
2 tsp. Cumin/Jeera
3 Pinches Asafoetida
1 tsp. Turmeric Powder
2 tsp. Dhania-Jeera powder
Salt to taste
Sugar/ sweetness to taste
handful chopped coriander/ cilantro
A Large Non-stick WOK

METHOD:

Place Wok on medium flame
Add Oil
Add Methi
Let it crackle
Add Mustard & Cumin
Let it crackle
Add green Chilli, Asafoetida, Turmeric Powder, Dhania-Jeera powder
Add chopped coriander/ cilantro
Add Capsicum
Saute for 2 -3 minutes
Add Carrots
Saute the mix for 2-3 minutes
Add Potatoes
Add salt
Mix well
cover & let it cook
Keep mixing well occassionally
when half done add Red chilli powder & sweetness/sugar
Cover and allow the veggie to get done.
Taste & adjust taste
Serve.

Sabudana ni Khichdi- Sago-potato medley

2013-01-22T01:10:00.001+13:00

Sabudana Khichdi is a preparation which very few would move forward to press a "dislike" button :) Young or old , it is probably a weakness for all. It is a weekly once must for my daughter-Lavanya's tiffin box. Her non-Indian friends love it too. No one is spared from the magical taste of this so Desi yet so very "can't say NO" treat. :)
Be it our good old masala chai or a tall glass of masala chaash or sweet cardamom lassi or a bowl of plain curds, Sabudana Khichdi satisfies all tastebuds, blending with all.

This is how I make it. This is how maybe rest of the world does too..but my blog, my pen & my kitchen :) for you :)

SOAKING SABUDANA:

I empty sabudana in a vessel
I fill the vessel with water
swish the sabudana delicately and let the water totally drain through my hand/fingers crevices
I repeat this 3-4 times ensuring that sabudana are smellless and clean
then put enuf water to submerge the sabuda in water.
jut enough for submersion, not more
More water will turn the perfect round sabudana into a perfectly sticky mush
I soak overnight even if the khichdi is for lunch
I am sure the sabudana will turn out to be super soft

ROASTING PEANUTS:

on a lowest flame, put raw peanuts in a wok
keep on tossing them
take a peanut between your thumb & finger
squeeze the peanut, if the cover comes out easily they are roasted
if not continue roasting till done
semi cool them in a dish
between two palms, rub a fistful of peanuts to remove the husks to reveal the white of peanuts
to save time I put all the peanuts between a cotton cloth & and then rub the cloth, peanuts get dehusked super fast
go ooutdoors toss the dehusked penuts well to let the husks fly away leaving behind clean roasted peanuts
if outdoors not possible, take a colander with big holes, spread a old news paper & sieve away the husks
put in blender, powder but not severely fine
use.

INGREDIENTS:

2 cups Sabudana- Sago
1 & 3/4th cup, roasted dehusked peanut powder
3 medium size potatoes, peeled, cut & cubed into index finger nail size
4 green chillies or to your endurance :)
2" piece grated ginger or according to preference
1 thick bundle cilantro-coriander, washed well, drained & finely cut
2tsp roasted and coarsely crushed pepper corns
3 tsps. cumin-jeera
1 & 1/2 lemon's juice
3 tbsp. oil (any smell-less)
salt to taste
sugar to taste ( optional)
A large non-stick wok


Jeera-cumin

diced-soaked in water potatoes

peppercorn jeera in oil

potatoes on flame

potatoes cooking

THE SABUDANA KHICHDI RAW MIX :

Take a large mixing bowl
Transfer the soaked and soft Sabudana into it
Mix the Peanut powder
Add salt to taste
Add sugar to taste
Add lemon juice
mix well
Ready for the next step on Gas.

NOW FOR THE GAS:

Method:

Place wok on gas
heat= medium
pour oil
heat oil
add cumin-jeera
allow jeera to turn red-brown, avoid charring
add crushed pepper corns
add chopped cilantro+ chilli + ginger
immediately add cubed potatoes
add salt proportionate to potatoes only
mix
cover & let potatoes go soft
if required toss potatoes once or twice in between
once potatoes done, add sabudana + peanut mix, lower gas temp.
cover & let the tastes and flavors amalgamate
taste, adjust taste
transfer to a serving bowl
garnish with cilantro
serve with curds or buttermilk- unlimited

Ringana no Leelo Olo

2013-01-19T03:47:00.000+13:00

It's been four long months since my shift to the dreaded Rwanda. Rwanda is Mother Nature's blessed child. It's been generously blessed with natural resources unlike our "civilized" world out there.
Cooking gas is very dear, hence have to cook on environmental friendly means. Houses here are BIIIIIG. Indoor kitchens are practically useless due to expensive cooking Gas. I have a outside kitchen-NO- not dirty kitchen- but proper 4 large charcoal stoves and wood fired oven. I have also purchased a twin mobile charcoal stove. Family cooking is a pleasure on that twin coal stove. Fun way to motivate, involve and inspire growing up kids to begin cooking lessons.
I did feel that my interest in cooking didn't travel with me from Bahrain to Rwanda, but it has now increased multifold. I have been reintroduced to roots in cooking and I am loving every single experience that I am encountering in my kitchens. Its my world, where I am the BOSS! I call the shots!
A small twist in baingan bhartha/ ringana no olo/ Indian baba ghanouj for you.

# I ADDED A LITTLE FRESH MOZARELLA AND SHARP CHEDDAR CHEESES TO THE LEFTOVER OLO AND MADE STUFFED SANDWICHES ON A RAINY SUNDAY EVENING.

INGREDIENTS: (I PRE_PREP. ingredients for convenience)

5 brinjals/ aubergines , roasted, peeled and roughly mashe by hand
salt to taste
2 tbsps. Sesame oil (preferable)/ OR your choice of oil
2 huge garlic bulbs, peeled & grated
3 big red onions-finely chopped OR 3 bundles spring onions, washed well and finely chopped
3 green chillies, washed finely chopped (optional)
2"(inch) ginger peeled and grated
2 thick bundles of coriander/cilantro- washed well and finely chopped
1 bundle spinach, washed well and finely cut
a big wok

METHOD:

Heat the wok
pour oil
medium heat oil
add coriander + onions
Saute till pink
add grated garlic+ chilli+ginger
saute well till about 8-9 minutes or till garlic emits fragrance
be the judge
add brinjals + spinach
add salt to taste
mix well
keep mixing for some 2-3 minutes
keep the wok for another 5-7 minutes, taste and adjust taste
transfer in a serving bowl garnish with coriander
serve with bajri rotla/millet flat bread, garlic chutney, homemade white butter and a soft lump of jaggery
please do not forget to relish with your family and with the first morsel never forget to say "mmmmmmmmm" nodding your head from left to right- with eyes closed

ROASTING THE BRINJALS/AUBERGINES:

Make vertical slits on the brinjal without cutting it to pieces
slits enough to check the insides for worms(yuk) & heat to penetrate for even roasting
grease the whole brinjal with any smelless oil
put directly on the charcoal flame or gas flame for roasting
keep turning sides and let the brinjal skin go char black
once done transfer on tray
peel the skin to reveal the inside flesh
discard the charred skin
use the soft pulp.

Green garlic : heart friendly 1 minute recipe.

2013-01-18T23:49:00.001+13:00

Ingredients:
* small wok
* 2 bundles fresh green garlic
* 2 tsp. Sesame seeds
* pinch of salt
* 2 tsp. Sesame filtered oil

Method:
¤ wash well & finely chop garlic
¤ heat wok
¤ medium heat Sesame oil
¤ add Sesame seeds
¤ add chopped green garlic
¤ add salt
¤ saute for ONE minute ONLY
¤ COOL& store in fridge for 1 week
¤ eat like chutney with meals.
¤ enjoy :-)

Vermicelli: upma ishtyle

2012-04-26T22:00:00.002+12:00

Saturday over. :( Sunday full on! :( The whole world suffers from "Monday Blues", in the Gulf I say " Sunday Sucks-Yuk" ! Come THE MONDAY and the craving starts... oh boy no... not for food... but for a week end repeat ! Thus out of the window flies the desire to come up with "something" as a Monday dinner. Hence starts my foraging for "something" :) to make something "good but quick" !

This week's foraging brought forth a simple dinner out of a vermicelli packet. I was out of the kitchen in 15 minutes flat! :)

VERMICELLI : THE UPMAA ISHTYLAAAA :)))))

THE ARMOURY- INGREDIENTS:

# A non-stick very wide mothed wok
# A packet of vermicelli : 3/4th of a cup or 1 cup = 1 person- judge the appetite and use :)
# Red Onion = roughly slivered
# Urad dal = 1 tsp. for a cup of vermicelli.
# dessicated or fresh coconut = as liked/ optional
# Chick pea/ chana dal = 1/2 tsp. for a cup of vermicelli
# Mustard seeds = 1/2 tsp for a cup of vermicelli
# Cumin = 1/2 tsp. for a cup of vermicelli.
# asafoetida ( optional) = 2 pinches for a cup
# curry leaves = 7-8 leaves for a cup of vermicelli
# Cilantro/coriander/dhania = as desired
# Green chillies = as much as enjoyable and to give a slight sound of "sssss" with the forked morsels
# Mixed choice veggies - OPTIONAL = steamed and added.. as desired
# Cashews + Raisins = as desired + OPTIONAL
# Salt = to taste
# Sambar Masala = as much as enjoyable & to give a slight sound with aroma to say "mmmmmmm" with the forked morsels
# Water = required

METHOD:

On a medium heat , let the wok warm a little
Add vermicelli. No oil here please.
Keep tossing it, to avoid charring.
Let it go a tad dark in color to remove the "floury" taste
Transfer the slightly dry roasted vermicelly to a plate.
Keep it aside.
Now add oil of your choice to the wok.
Add chick pea/chana dal and let it start coloring
Immediately add urad dal.
Let both the dals get nice and "biscuity" brown and IMMEDIATELY add-the nxt step :)
Add mustard seeds and cumin to it.
Let it splutter merrily
Now add coriander, curry leaves, chillies, asafoetida.
Stir
Add onions
Let them go daintily pink.
add cashews + raisins or roasted peanuts.
Add the veggies if desired now. OR omit this step.
Add some fresh or dessicated coconut and stir well for 2 Minutes.
Add the roasted vermicelli.
Mix and toss well.
Add Salt to taste
Mix and toss well.
Now wet the vermicelli by sprinkling a generous amount of room temperature water.
Toss.
Cover and let the contents of the wok steam.
After 2-3 minutes, again add some more water.
Cover and let the contents of the wok steam.
Repeat this "water sprinkling" till vermicelli loses its "bite" and is nice and edibly tender.
AVOID making it mushy.
Taste before serving.
Ready...

Note: As my daughter is not a great fan of coconut I didn't add any + I had not added extra veggies or cashews or raisins.. had kept it plain and simple with just the "sssss" of chillies lingering on the tongue.

Hope this makes your evening tasty :)...

KHAARI BIRANJ = SPLIT CHICKPEA RICE in a microwave

2012-04-20T01:34:00.000+12:00

If I go by the traditional method of Gujarati cooking, Thursdays are for CHANAA DAAL RICE = SPLIT CHICKPEA.
This Dal is quite loaded nutritionally, but a weirdo when it comes to using it for cooking. We all enjoy pakodas bhajjias-bhajji, aaloo(potato) wadas, puran poli.. to name a few from it's flour but using the Grain? ooooh... one really needs to throttle one's brain for a variety :)
I make this simple, wholesome and very nutritious RICE using this weirdo dal on many Thursdays. Sometimes it is as a simple one dish menu for Lunch or sometimes it's a piping hot relaxed pre-weekend dinner with my family over a good Peter Seller's Pink Panther :) .
Tara..ra..taraa..rara..taaraaraaraa.... tu ru ru ru turu ru ru tururuuuuuuuuuuuuuuuuuuuuuu :)

Some thingies that make cooking CHANAA DAAL RICE = SPLIT CHICKPEA RICE quickie & easy :)

Soak the chana daal/ split chick pea well in advance- say an hour before beginning to cook this dish.
Soaking the Lentil/ dal in HOT WATER softens and quickens the cooking process.
This softens the lentils and makes microwaving possible.
If skeptical about microwaving the lentils/dal, use pressure cook to do the 50% of cooking process.
Then add to the soaked rice & let the microwave do the rest.
NEVER soak rice in lukewarm, warm or hot water.

I soaked the chanaa daal = split chick pea lentils for 30 mins in hot water,
& then pressure cooked it for just ONE whistle.
Cut the potatoes & kept them submerged at room temp. water to avoid extra starch & browning.
Washed thrice & then soaked the rice while dicing potatoes and chopping the onions.
Simultaneously pressure cooking my chanaa daal = split chick pea lentils.
Readied all the spices and "TADKA" ingredients.
once the pressure cooker cooled down did the assembly of all stages to ready the rice for microwaving.

INGREDIENTS :-

STEP 1:- Soaking:

AN HOUR or HOUR & Half prior to cooking time, soak the chanaa daal = split chick pea lentils in hot water.
Wash RICE thrice swishing with soft hands.
Post washing, soak rice in water and set aside.
Please keep the soaked RICE & chanaa daal = split chick pea lentils in separate vessels.

STEP 2 :- FOR PRESSURE COOKING: a little sputtering happens here :)

Soaked chanaa daal = split chick pea lentils
jeera/cumin = 1/2 tsp.
dhana-jeera/ coriander-cumin powder = 1tsp.
mustard = 1/2tsp
curry leaves= 5-6 nos.
turmeric = 2 pinches
hing/asafoetida = 1 pinch

STEP 3 :- FOR Cutting & Chopping:

sliced onion = 1 large or 2 medium or 4 small
diced potato= 1 large or 2 medium or 4 small
dhania/cilantro/coriander -optional= chopped fine= a generous handful ( if in season & available)

STEP 4:- FOR TADKA- all the spluttering happens here :)

mustard seeds = 1 tsp.
jeera/ cumin = 1 tsp.
cloves = 3
cinnamon stick = 1"
bay leaf = 1 no.
black/green pepper corns = 7-8
Green chilli = as per liking but take care that the rice does not get spicy :)
curry leaves = 7-8 nos.
hing/ asafoetida = 2 pinches or as per liking OR optional :)
turmeric = 1/2 tsp OR optional if do not like the yellow color of rice
Sesame oil = 1 tbsp.

Method:

Add the sesame oil ina non stick pan.
Without allowing the oil to heat, add mustard seeds = 1 tsp, jeera/ cumin = 1 tsp., cloves = 3, cinnamon stick = 1", bay leaf =1 no.,black/greeenpepper corns = 7-8
Now let all the whole spice splutter
Immediately add Green chilli, curry leaves , hing/ asafoetida, turmeric
Add chopped onions,
Let them get nice soft and pink
Add diced potato
saute for a 3-4 minutes.
Now add the pressure cooked chana dal

STEP 5:- The Final Assembly for microwaving:

Method:

Take a microwave safe bowl.
In the bowl add soaked rice and the sauteed medley of spices,onion, potato & pressure cooked chana dal/split chickpea
Proportion of rice:water is 1:2 or alter according to type of rice.
Remember chana dal/chick pea is already cooked.
Potatoes are NOT cooked but would get nice and soft while microwaving.
I put the rice in the microwave for 22 minutes on a high.
Adjust timing according to your microwave power.

The CHANAA DAAL RICE = SPLIT CHICKPEA RICE is quite undemanding when it comes to serving it. A simple curd/ yogurt is just fine. Gujarati or Marwari Kadhi is superb and just take a couple of sliced and salted onions and papad and ....
LO! it's a beautiful Lunch or Dinner ready.

ENJOY!

NO-OIL CHINESE NOODLE SOUP

2012-04-17T20:57:00.000+12:00

A quickie for all those evenings when cooking seems like a drag....

simple heart warming NO-OIL, MICROWAVE
OR
DUMP it all all in a pressure cooker, JUST about 1 whistle and it's ready to serve. :)

The reward is home cooked dinner, healthy BUT kiddos : super happy.

Here it is!

NO-OIL instant CHINESE SOUP: 2 individuals...

ingredients:-
# veggies of your choice- to save on time in a blender chop them fine or chop finely manually OR ofcourse :) frozen- 2 cups like them more? add them more.. infact more the merrier :0)
# Water- 4 cups.. can add more to adjust the consistency
# Loads of GINGER- GRATED
# Loads of GARLIC -GRATED
# chopped spring onions- half cup
# noodles... yes even MAGGie would do... no tastemaker please! quantity is actually personal preference
# Salt -to taste
# Black Pepper- to taste
# Red chilli paste- I used blue dragon- 1.5 tsps.
# Vinegar- to taste
# Soy sauce- to taste

METHOD : Pressure cooking..

* ADD everything accept Spring onions, soy sauce and vinegar. Turn off gas as soon as the Pressure cooker is about to give the first whistle.
* Let the pressure cool down.
* Add Spring onions, soy sauce and vinegar
*Taste.
* Done
* SERVE
* :)

METHOD: Microwave:

*VERY large and roomy microwave safe bowl.
* Leave Spring onions, vinegar & soy sauce by the side.
* Add rest of the ingredients in the bowl.
* DO NOT FORGET TO ADD THE NOODLES TOO IF THEY ARE NOT INSTANT
* Microwave on a high for a good 20 minutes. If the veggies are not done microwave for some more time.
* CHECK & add instant noodles now.
* Again put on a high for a good 10 mins
* Add Spring onions, soy sauce and vinegar
* put on a high for 2 minutes.
* Taste.
* Done
* SERVE
* :)

Would love to have some feedback too :)
Enjoy!

Master Chef tasting my SUKHDI

2012-01-11T19:50:00.001+13:00

A small clipping of the Master Chef tasting my SUKHDI.

A TASTY TURN TO DRAB GULFI LIFE :) " yellow chilli", Seef Mall Bahrain

2012-01-09T08:56:00.000+13:00

I was palak paneer, now I am TAVAA PULAO...

2011-12-21T22:59:00.000+13:00

Palak paneer was eaten to heart's content. There was some left over :) I hate to eat the same dish as a repeat. I always make it a point to make something different to erase the "past identity" of the dish :) Hence made palak paneer tavaa pulao:)

Thefirst thing I did was...

Soak, wash & ready the rice for MICROWAVING.
In a microwave safe bowl, I added some "khadaa masala"- whole spices: cloves, green cardamom, cinnamon and bay leaf & a generous spoonful of GHEE/ clarified butter.
Put the bowl with these thingies on a high for 3 minutes.
Add the soaked rice WITHOUT the water to the bowl
Add the LEFTOVER palak paneer
Add the required SALT- remain a little low here as some salt is going to be added later:)
MIX well delicately.
NOW add the required water to cook the rice+palak paner mix.
Be the judge for the proportion of water.
A mushy result is a BIG NO-NO:)
Adjust the cooking time according to the quantity of the rice mix.
Once done keep aside for the final outcome:)

To disguise the palak paneer, I added a few ingredients......

INGREDIENTS:

large Onion= 1
Potato = 1 medium, cut and soaked in water to remove excess starch
Green peas= 2 Handfuls
Large carrot= 1 OR Frozen MIX Veggies = 1 Cup
Garlic Paste = 2 tsps.
Pav Bhaji masala + Garam Masala= 1+ 1 tsp
Salt= to taste
Salted Butter = 2 tsps. OPTIONAL but gives great taste
Oil = 1 tbsp.
Large NON-STICK WOK

METHOD:

Place the Wok on high heat & let it get hot.
pour the oil+ butter and immediately add the roughly sliced onions.
Saute till pinkish brown and tender.
Add the roughly sliced potatoes + peas + carrot or defrosted mix veggies.
Add salt to taste.
Add the Pav bhaji + garam masala mix.
TOSS well as the gas is constantly on a high :)
DO NOT forget to remember :) that the palak paneer+rice are already well salted:)
Cover & let the medley cook till veggies are well done.

Once done, add the palak paneer rice
Toss & mix.

BUT do take care that the veggies and the rice grains dont become a confused mish mash:)
Thats it, if generous is the mood then add an extra dollop of butter + lots of grated cheddar cheese:)))

Gujarati kadhi & Palak paneer Tavaa Pulao
This is called HEAVEN:)
Serve hot- right away &.....
Enjoy!!!