Lajawaab

Swiss chard sabzi

2009-12-07T23:20:00.003-05:00

A new find that is easy, spicilicious and nutritious to boost. Substitute with any leafy greens such as spinach, swiss or rainbow chard or beet greens.

Ingredients
1 bunch swiss chard- chopped
1/3 tsp chopped garlic
1/2 cup chopped onions
2 small roma tomatoes- finely chopped
2 whole dried red chilies
salt to taste
1/3 tsp red chili powder
1/4th tsp turmeric
1/2 tsp cumin-coriander powder
3 tsp oil
1 tsp cumin seeds

1. Heat oil in a cooking pan, add the cumin seeds and when they splutter, add the dried red chilies and garlic and saute for 1-2 minutes,
2. Next add the onions and saute till golden brown.
3. Add the tomatoes next and cook till they are completely done.
4. Now add the chard, cover and cook for 10 minutes.
5. Add salt, chili powder and cumin-coriander powder.
6. Cook for 5 more minutes and serve with parathas or rotis.

Lemon-Ricotta Cheese Pancakes

2009-08-16T21:49:00.003-04:00

These maple syrup drizzled citrusy and fluffy buttery pancakes make for the perfect breakfast, now wouldnt you agree? Serve them up with some berries and OJ on the side and they will brighten up your day. The day i saw Bobby Flay flipping these pancakes on Food Network, i was sorely tempted to make some myself. I used a store bought Aunt Jemima pancake mix and added only the lemon juice, lemon peel and ricotta cheese to give them flavor. Next time i am going to try using wheat flour/oat flour for a healthier version sans the eggs. Lets see how those turn out.

For the recipe, please visit www.foodnetwork.com

A Mexican Fiesta

2009-08-13T16:41:00.005-04:00

For the recipes to these Mexican dishes, head over to RECIPEMELA for the Mexican Cuisine themed Cooking Contest this month.

Mexican Corn Soup- As authentic as it can get- Try experimenting with the different Mexican Chilies for a spicy version

Spicy mexican corn soup

Would you like a spoonful?

Enchiladas

Black Beans Stuffed Enchiladas in Tomatillo Sauce

Roasted Poblano peppers, avocado and corn stuffed Enchiladas in Red Chile Sauce

Enchiladas stuffed and folded

Topped with some Mexican cheese mix and Cotija cheese before being baked

All baked and waiting to be relished:)

Announcing Recipemela: A Social Network for Foodies

2009-08-09T16:28:00.004-04:00

We are announcing the launch of a social food related website- RECIPEMELA- where not just me but all of you food lovers out there can post recipes once in a while or regularly, search for other recipes posted by foodies, connect with other people, and ask food-related questions. Moreover, RECIPEMELA also will be a food aggregator for all Indian food bloggers so that you can keep track of what food bloggers around the world are trying out and talking about.

We have also announced a Cooking Contest at Recipemela and the theme for this month is Mexican Cuisine. There are Cash REWARDS for winners:
The first winner takes home $100, the second winner $50 and the third winner $25.

Click on the banner below for more information regarding the contest

So come on over to RECIPEMELA and give it a try- Share your passion and taste for food with everyone around the world.

Gajar Kheer /Carrot Pudding for Rakshabandhan and a Rajasthani meal

2009-08-09T15:43:00.005-04:00

Narali Bhaat (Sweet coconut-jaggery rice) is usually the norm in our home back in Ahmedabad usually on Rakshabandhan. However, i had neither the ingredients nor the time to cook Narali bhaat on this particular occasion. What i had in my fridge were some carrots and a cup of heavy whipping cream, inching close to its expiration date. Along with a radish and a green pepper left over in the fridge, this decided the menu for that day. The Rajasthani meal comprised of Muli koftas in Rajasthani Kadhi, and Shimla Mirch ki Launji along with Bajri ni Bhakri, courtesy Tarla Dalal. I wont be posting the recipes for the rajasthani meal since they are already on Tarla Dalal's website. But if you cannot find it, drop me a line and i will post it up.

Getting back to the recipe for the carrot pudding, what you need is

Ingredients

Serves 2 (Makes for a total of 4 cups/servings)

2 small carrots grated
3 tsp ghee
1and a half (1-1/2) cup milk (i used 2%- you can use whole milk if you like)- Add more or less depending on the consistency that you want
1/2 cup heavy whipping cream
1 tsp crushed cardamom powder
5 heaped tsp sugar (or as to your taste)
a pinch of saffron (optional)

1. Heat ghee in a pan, add the grated carrots, cover them and cook till they are almost done.
2. Stir every 4-5 minutes, so that they do not stick to the bottom of the pan.
3. Add the milk and let boil.
4. Keep on boiling the milk-carrot concotion and stirring every once in a while till it reduces and thickens a little in consistency.
5. At this point add the heavy cream and cardomom powder and let boil for another 5-10 minutes.
6. Add sugar and saffron in the end if you like and serve hot or cold as you like.

Foods For Fast:: Batatyacha Kees (Grated Red Potato Stir Fry)

2009-08-05T15:27:00.003-04:00

This Monday was one of the Shravani Somvaars: During this month most Hindus usually fast for the entire month or atleast on mondays for religious reasons. However i forgot all about it until my mom reminded me. Since i had not remembered to soak sabudana (sago) the previous day the only option to make something for lunch in a jiffy (believe me- it only takes 15 minutes) was the yummy "Batatyacha Kees" aka Indianised version of hash browns.

I did not peel the red potatoes- even the potato skin is pretty nutritious and at my home, we prefer to make use of everything as much as possible so that we can avoid throwing it out.

Ingredients

2 medium red potatoes- grated
2 green chilies
6-7 curry leaves
2 tbsp roasted peanut powder (coarsely crushed)
1 tsp cumin seeds
1-1/2 tbsp ghee
salt to taste
2 tsp coriander

1. Heat ghee, add in the cumin seeds and when they splutter, add the diced green chilies and curry leaves and saute for a minute.
2. Next add the grated potatoes and cover and cook for 10 minutes, stirring every 2-3 minutes so that it does not stick to the bottom.
3. When the potatoes seem done, add salt and roasted crushed peanuts, mix well (if you feel that it lacks heat, you can add chili powder) and serve garnished with coriander along with some yogurt on the side.

Gajjar-Mooli Thepla

2009-08-03T16:37:00.004-04:00

Who doesnt love mooli parathas? Its a classic and a favorite of the hubby. Since making stuffed mooli parathas is such a laborious process, i decided to skip the traditional way of making it without compromising on the taste. So instead of stuffing the grated radish, i added it to the wheat flour and mixed it up with the spices and some yogurt (thats what makes it a thepla). The addition of grated carrots only enhances the taste. Serve it with dahi and achaar on the side for a wonderful brunch or lunch.

Ingredients

3 cups wheat flour
3 cups grated radish (squeeze out the extra water)
2 cups grated carrots
3 tsp ginger-garlic-green chili paste
1/2 tsp chili powder
1/3 tsp turmeric
1 tsp garam masala
salt to taste
3 tbsp yogurt
2 tsp cilantro
2 tsp oil

oil on the side for cooking theplas

1. First add oil to the wheat flour and mix it up. Next add all the spices and mix so that they are uniformly blended in the flour.
2. Then add the ginger-garlic-green chili paste and yogurt and mix it up.
3. Now add the grated carrots, radish and cilantro and start kneading a dough with as little water as possible (the yogurt and the radish should provide enough water in itself to build the dough). Coat it with 1/2 tsp oil.
4. Make a small ball- the size of a lemon and roll out into a 7-8 inch circle.
5. Place the rolled out thepla onto a heated Tawa/pan and let cook till brown spots are visible (about 2-3 minutes).
6. Flip it over, apply 1/2 tsp oil and let cook till 2 more minutes.
7. Flip it over again, apply the oil and repeat the process.
8. Remove and serve hot with raita, yogurt or achaar (pickle)

Corn and Capsicum Sabzi

2009-08-01T15:08:00.003-04:00

Here's one dish that you can make in a jiffy and one that tastes good too:)

Ingredients
2 cups fresh corn
2 small capsicum/green peppers- diced into small pieces
1 small onion
2 small cloves garlic
1 inch piece of ginger
2 green chilies
3 roma tomatoes
1/2 tsp chili powder
1/4th tsp turmeric
1 tsp garam masala
salt to taste

1. Make a paste of onion, garlic, chilies and ginger. For saving time you can make and freeze the paste so that you can use it later.
2. Heat 2 tsp oil in a cooking pan, add the onion-ginger-garlic paste and saute till golden brown.
3. Next add the tomatoes and let cook till done.
4. Now add the chili powder, garam masala, turmeric and salt and cook for 5 more minutes so that the spices blend in.
5. Add the corn and green peppers and half a cup water and cook till the corn and capsicum are cooked but not overly done (about 10 minutes)
6. Serve with rotis.
7. If its too spicy add 2-3 tablespoon yogurt (I added some in my dish).

In the past couple of months, i tried out the following recipes ( i dont have pictures for all of them since my other laptop which had the pictures crashed before i could upload them) from Tarla Dalal and they turned out awesome- i hope you will give these wonderful dishes a try.

1. Fajeto- AKA Mango kadhi

2. Hariyali Daal (the one with spinach and chana dal featuring as the main ingredients)

3. Bharwan Lauki (Bottlegourd/Dudhi cored and stuffed with grated paneer, raisins, onions, cilantro and spices and cooked in a tomato gravy)

4. Methi Mangodi Sabzi (Fenugreek with mung dal vadis in a yogurt based sauce- a rajasthani dish)

Spicy Tomato Rasam/Curry

2009-07-29T12:09:00.005-04:00

This was an impromptu preparation solely for the purposes of cleaning up my fridge. I am not sure as to the authenticity of the recipe, but i just loosely followed the steps from a previous Rasam recipe that i had made. However it is not even close to the thin watery version of what a Rasam represents. But this is my way of making a Tomato rasam, and since it turned out to be so amazingly delicious, i am going to stick to this recipe for future references.

Ingredients

3 medium tomatoes- chopped or crushed with hand
3 tbsp toor dal (yellow split lentils)- boiled
1/4th tsp chili powder
1/2 tsp rasam powder (you can alternately crush coriander, black pepper and cumin seeds if you dont have rasam powder)
salt to taste
2 tsp tamarind paste
2 tsp jaggery
2 tbsp cilantro

For tempering

2 tsp oil
1 tsp mustard seeds
1/4 tsp turmeric
1/4th tsp asafoetida
2 dried red chilies (or as per your spice level)
4-5 curry leaves

1. Heat oil in a cooking pan and add the mustard seeds. When they pop, add the turmeric, asafoetida, curry leaves and red chilies in that order.
2. Saute for 2 minutes and add the diced/crushed tomatoes and toor dal.
3. Add 1/2 cup water and let cook till the tomatoes are completely done.
4. Add the salt, jaggery, chili powder, tamarind paste, rasam powder and coriander/cilantro and 1-2 cups water depending on how thick or thin you want the rasam to be.
5. Let the rasam boil for 15-20 more minutes and serve hot with rice or roti and vegetables.

I served mine with Green onion/Spring onion sabzi and needless to say they paired beautifully.

Tomato and Beet Salad

2009-07-28T12:50:00.003-04:00

One of the healthier yet yummy salads that can be incorporated into your everyday meal. Give me this salad over the American salads anytime:)

Igredients

2 small tomatoes
1 medium beet boiled and peeled
salt to taste
pepper to taste
1 tsp lime/lemon juice

1. Dice the tomatoes and beet into small pieces.
2. Add the lime juice and adjust the seasoning with salt and pepper to taste.
3. Serve as a side dish along with a full course meal.

Left-over Series: Masala Idli (Idli Stir-fry)

2009-07-28T12:27:00.005-04:00

Since the past year, i have a new-found appreciation for South Indian food and hence the trials in the kitchen to come up with recipes that are quick to make and appeal to our palate. Dosas are something that i yet have to master making perfectly. So for now i stick to the simple idlis and uttapa versions. I sometimes get the Gits instant idli mix for days when i am crunched for time or just too tired after a long day at work. And i must say that they turn out pretty good. The same goes for the Gits Dhokla mix (Its the best, i swear. When in the past i have served it to family and guests, they were never able to guess that the dhoklas came from an instant mix and were not the real deal. They are that good). Now coming to the masala idli recipes, when you have more than a handful of leftover idlis from the previous day, masala idlis are the way to go. They make for good breakfast or afternoon snack and are real lifesavers when it comes to saving time.

Ingredients

Left over idlis (15-20) cut into small pieces
2 medium green peppers- finely diced
1 small onion- finely chopped
salt to taste

For tempering
2 tsp oil
1 tsp mustard seeds
1/4th tsp turmeric
1/4th tsp asafoetida
2-3 green chilies
1/4th tsp chili powder

1. Heat oil in a wide cooking pan, add the mustard seeds and when they pop, add the turmeric, asafoetida, chili powder and chilies in that order.
2. NExt add the onions and saute till they turn translucent.
3. Add the green peppers and let them cook.
4. Now add the idli pieces, add salt and mix well.
5. Cook for 5-10 minutes and serve garnished with coriander.

Mangala maushi's Handvo

2009-07-19T15:01:00.005-04:00

Handvo is a gujarati snack/brunch dish. Similar to dhoklas, it is a combination of lentils (such as toor, urad, mung and chana dal) and rice flour with some vegetables added in for nutrition and taste. Traditionally, handvo is usually made with lauki /doodhi (bottlegourd) as the only vegetable thrown into the mix. You can add any other veggies such as zuchini, carrots, cabbage, corn etc, as you like. Simply put, handvo is a savory vegetable and lentil cake. This handvo recipe that i am going to share with you is a special one....it comes from P's aunt Mangala maushi's treasure box. It is also the one recipe that the hubby swears by and refuses to even give any other variations of the same dish a try. The secret ingredient that makes this handvo so different and so aptly named after P's aunt is a teaspoon of garam masala and achaar masala.

Now anyone who follows my blog knows that i love freshly made hot snacks. Handvo falls into that particular category and is a favorite of mine. Plus when i am crunched for time, i usually make this dish since its quick to make (doesnt involve elaborate effort on my part) and makes for the perfect, light lunch box meal. And to top it all, it provides lots of protiens in the form of the different dals that go into the mix. So enjoy it as a morning/ afternoon breakfast dish with a cup of garma-garam chai or for lunch. I am sure you wont be disappointed.

Ingredients

3 cups handvo flour (you can find ready-made flour (not the instant Handvo mix) in Indian stores- I use the Swad brand)
1/2 cup wheat flour
2-1/2 cups curd
3 tbsp green chili-ginger-garlic paste
2 cups grated doodhi/lauki (1/2 of a medium sized lauki)
1 cup grated carrots (you can add the above-mentioned veggies to the mix)
1 heaped tsp garam masala
1-1/2 tsp achaar masala or as per your spice level (i used the store-bought one)
salt to taste
1 tsp sugar (optional)
3 tsp sesame seeds

For Tempering

1/2 cup oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sesame seeds (white or brown)
1/3rd tsp turmeric
1/4th tsp asafoetida
3-5 dried red chilies

1. Mix the curd and the handvo and wheat flours, add water as necessary to make the batter of the consistency of a idli batter.
2. Preheat the oven at 200 degrees and after it cools a little, place the handvo mix in the oven to ferment ovenight.
3. Next day, add the rest of the ingredients except for the sesame seeds and mix well. Preheat the oven to 400 degrees.
4. Heat oil for tempering and add the mustard and cumin seeds. When they pop, add the sesame seeds, turmeric, asafoetida and red chilies in that particular order.
5. Pour half of this tempering into the fermented mix and set the rest aside.
6. Grease a baking tray with a little oil and pour this batter into it.
7. Pour the rest of the tempering over this mixture and garnish with the sesame seeds.
8. Bake for 15 minutes at 400 degrees, then turn the oven temperature down to 250 degrees and bake for 15-20 more minutes till the upper crust turns brownish in colour.
9. Remove from the oven and let it cool.
10. Cut into small squares and serve hot.

P.S.- If you want to make a traditional style handvo- just omit the garam masala and achaar masala

Ravvaiya nu shaak (Thai eggplants in a garlic-coconut gravy)

2009-05-25T15:07:00.003-04:00

I love eggplants in any form and cuisine. Thai eggplants are a particular favorite of mine. Which is why this gravy based vegetable dish makes a frequent appearance on our dinner table. This recipe which has been handed down to me by my mom is probably a cross between the marathi and gujarati version of the dish. Served with some hot, ghee-smeared rotis, these eggplants are pure bliss.

What you need for the dish:

Serves 4

12-14 thai eggplants
2-3 tbsp dry coconut flakes/finely shredded powder
1 big clove garlic
2-3 green chilies (or as per your spice level)
1/2 tsp garam masala
salt to taste
1-2 tsp jaggery
1/3 tsp chili powder

For tempering
2 tbsp oil
1 tsp mustard seeds
1/3 tsp turmeric
1/4th tsp asafoetida/hing

1. Dice the eggplants into quarter pieces. Keep them soaked in water till you temper.
2. Grind the garlic, green chilies and coconut together in a mortar-pestle or make a paste using a blender. Alternately you can make a paste of just the green chilies and garlic and add that to the tempering and add the coconut at a later stage (step 8) if its in a finely shredded or powdered form.
3. Heat oil in a pan and add the mustard seeds.
4. When they pop, add the turmeric, asafoetida and half of the garlic, green chili coconut paste.
5. Saute for 2 minutes and add the eggplants.
6. Add salt, mix well and let cook for 5 minutes.
7. Add 1 cup water and the remaining chili-garlic paste and cover and let cook for 10-15 minutes, stirring every 5-7 minutes and add water as necessary. The dish has to have some water for it to be a gravy based dish.
8. When the eggplants appear tender and cooked, add the chili powder, garam masala, jaggery and the coconut.
9. Cook for 5 minutes, and serve garnished with coriander.

Here's a step-wise pictorial

Roasted Red Pepper and Tomato Soup

2009-05-25T11:54:00.003-04:00

I always associate soups with comfort.........there is nothing that a hot bowl of soup cant cure or so me thinketh. Sometime back i had tried the canned version of the roasted red pepper/tomato soup- it wasnt bad, nor was it extraordinary. But by tweaking it a little bit, it can be made more than just palatable. All you need to do is to temper it with oil, cumin seeds, curry leaves and garnish with lots of cilantro.

Here's how you can make one from scratch-

Serves 2

1/2 can roasted red peppers (canned) or 2 small red peppers
2 medium tomatoes
1/2 cup finely chopped onions
2 cloves garlic
1 tsp thyme fresh or dry
1/2 tsp oregano
1 bay leaf
2 tbsp olive oil
salt and pepper to taste

Coming to the roasted red pepper and tomato soup- you can either use the canned roasted peppers and tomatoes or roast them at 400 degrees for 20-25 minutes in the oven by drizzling some olive oil over it. This is a rough approximate, since oven temperatures vary, so keep checking till the outer skin is charred. Let cool and peel off the skin.

1. Heat olive oil in a soup pan, add the bay leaves and then the onions and garlic.
2. Saute till the onions turn transluscent and then add the peeled roasted red peppers and tomatoes. Add thyme and oregano and let cook till 10 minutes.
3. Add 1/2 to 1 cup water depending on the consistency of soup that you like.
4. Add the seasoning.
5. Let cook for 5-10 more minutes and then put it through the blender till you get a smooth consistency.
6. Serve hot or garnished with a dollop of sour cream.

Variations: Try different herbs like basil, and rosemary or just try a plain version of either just the peppers or the tomato soup.

Chow places in Florida

2009-05-13T15:29:00.002-04:00

Although we have moved out of Florida, i thought i would just list some of the worthwhile restaurants you could eat at when visiting Florida. Most of the restaurants listed here serve both vegetarian and non-veg meals.

Let me start with my ex-hometown- Ft. Lauderdale- located half an hour north of Miami, its famously known as the Venice of USA. Yes, if you happen to visit South Beach, its pretty much within driving distance and cheaper too.

Things to do in Ft. laud-
1.) Hang out at the Ft. Lauderdale Beach
2.) Take the 2 hour cruise down the river- its one of the best (better than the Miami riverfront cruise)- checkout the palatial homes on the riverfront
3.) Hang out on Las Olas Blvd- The only happening place downtown- its pretty charming
4.)Go shopping at one of the largest Outlet malls in Florida- The Sawgrass Mills Mall
5.) And of course eat

Ft. Lauderdale:

Listed by cuisine

Indian: Woodlands Restaurant- Nothing over the top (food is average- however, do try their gobhi manchurian and paneer makhani- its lipsmackingly delicious) - the only decent indian restaurant (vegetarian) in Ft. Lauderdale
http://www.woodlandsusa.com/

Thai: Chada Thai- A pretty good Thai restaurant- the menu is not very elaborate- you will find the same Thai dishes as other restaurants. Their Thai green curry is one of the best.
http://chada-thai.com/ChadaThai/

Others are Thai-Thai (http://www.south-florida-thai-restaurant.com/) and Thai Spice (http://www.thaispicefla.com/)

Asian: P F Chang- One of my all time favorites- they can serve any meat version by substituting for vegetarians. Wild East Asian Bistro (located downtown on Las Olas Blvd- http://www.lasolasboulevard.com/new/dining2.htm) is another good place you could try out.

Italian: Mancini's (located downtown on Las Olas Blvd- http://www.lasolasboulevard.com/new/dining2.htm) is pretty famous.
Maggiano's - the chain is located pretty far off in Boca Raton. As is California Pizza Kitchen (CPK)

Mexican: La Bamba- one of the best restaurants for Mexican food- their margaritas are to die for.
http://labamba123.com/index.htm
Chipotle, South of the Border and Moe's are a couple of chains that you can eat at- pretty standard fare.

Pizzas: The only ones i like are CPK and Pizza Fusion (its an organic chain of pizza eat-outs- one of the BEST pizzas you will ever eat- although its pretty expensive)

Cafes: Panera- pretty standard and another of my favorites, and Noodles and Panini located on Las Olas Blvd

Desserts: And of course you have Cheesecake factory and Coldstone creamery to indulge your sweet tooth right on Las Olas:)

The best thing to do would be to take a walk on Las Olas and check out the restaurants there- you have a mix of bars, lounges (Mango is pretty famous), cafes and restaurants- french, american, italian, mediterranean (Cafe Blu is good) and bakeries. Eat your heart out people.

If you are in Miami, you can
1. Hang out at South Beach all day long- we loved it
2. Walk down Lincoln mall road- adjacent to the beach for your shopping and dining needs (http://lincolnroadmall.com/). Guru is a pretty famous Indian restaurant in the South Beach area- pretty close to the beach. Another place to try out would be Sheba for Ethiopian cuisine- check out my earlier review
3. Take the Miami Riverfront Cruise
4. Hit the pubs and bars- one of the best nightlife hangouts
5. If you have kids, you could go to the Miami Zoo or Aquariam. There are a couple of musuems and gardens you could check out too.
6. Visit the Everglades and Key West (the southern most point of the US)

Will blog about Tampa and Orlando in the next post

An Italian Menu

2009-04-22T18:21:00.007-04:00

Hello everyone !!! I am back.......after a long hiatus. Promise to take no more breaks, atleast not such long ones anymore. A couple of reasons were responsible for my disappearance from the blogosphere- the primary being that i had to take my board exams for my pharmacist licensure and the second one being our move from sunny old Florida (although it wasnt all that sunny) to Raleigh, North Carolina. And although wintery cold is now a distant thought, here's something that i made during the early winter months to keep you warm, stuffed and happy.

White Bean and Spinach Soup

Serves 6

5 cups vegetable stock (you can use Swanson or alternately prepare one at home)
1 can canelleni or navy beans (or any white beans)
1/2 cup chopped red onion
1 carrot chopped into small pieces
1 cup chopped spinach
1 small roma tomato chopped
2 bay leaves
4 cloves
2 clove garlic chopped
1 tsp grated lemon peel
2 tsp lemon/lime juice
2 thyme stalks
salt and pepper to taste

1. To prepare vegetable stock at home, combine 6 cups water, add 2 stalks celery, 2 stalks leek (white part only), 1 small onion chopped, 1 thyme stalk, bay leaf and 2 cloves and boil for 30 min at medium heat. Filter the stalk water and use it for the soup.
2. Heat olive oil in a soup pot, add the garlic and onions and saute till golden brown.
3. Add the stock (prepared at home or store bought), carrots, tomato, beans, bay leaves, cloves and thyme and let boil for 20 to 30 min.
4. Add the spinach finally, the lemon peel and let boil for 10 more minutes.
5. Finally add the lemon juice and adjust the seasoning.

Italian salad

Serves 6 (as a side dish)

3 cups italian lettuce mix
1/2 cup diced kalamata olives
1/2 cup sliced red onion
1/2 cup garbanzo beans
1 cup cherry tomatoes
2 tsp feta cheese
1/2 cup rasberry viniagrette

1. Mix all the ingredients in the salad bowl and chill for 20-30 min.

Spinach and Cheese Lasagna

1 packet oven ready lasagna noodles
2 12-oz cans fire roasted tomatoes (plain would work fine too)
12-15 basil leaves
1 big red onion- chopped
2 cloves garlic- chopped
12 oz grated italian cheese mix (a combination or mozarella and ricotta would also do)
3 cups aldente boiled spinach leaves

1. Heat some olive oil, add chopped garlic and basil leaves for a minute and add the chopped onion and saute till golden brown.
2. Next add the canned fire roasted tomatoes and let cook for 15 minutes.
3. Put this tomato basil mix thru the blender till you get a fine sauce.
4. Separately dunk the spinach leaves in boiling water for 1 minute and remove and strain to drain all water.
5. Layer the bottom of the lasagna pan with some of the tomato basil sauce till its evenly spread all over. Place the oven ready lasagna noodles over the sauce, and evenly distribute some more sauce over it.
6. Now spread the spinach leaves and liberally sprinkle cheese over it.
7. Next add some more sauce and place lasagna noodles over it as mentioned before.
8. Repeat the process as described in steps 5 and 6.
9. Cover with a double layer of aluminum foil and bake for 40-60 minutes (or as per your oven temperature setting) till the cheese is a slightly golden brown.
10. Serve hot.

Carrot Soup and Corn Stir-fry

2009-01-18T20:56:00.005-05:00

Winter is one of my favorite seasons. No- i dont enjoy the cold weather- what i really like about winter is the snow and the fresh produce that you get at the farmer's market around this time of the year- carrots being one of them. Besides being rich in beta-carotene, they are a good source of Vitamin C, Vitamin K, fiber and potassium too. So here's the perfect recipe to warm you up during the cold winter days. This is one recipe that is so filling yet healthy that after a bowlful you wont need anything else. If you do feel like serve with a bowlful of spicy corn stir-fry. This recipe comes from the hubby. It can be made in under 20 minutes. And the key to the yummy, buttery taste is a spoonful of ghee- yes, initially i didnt believe it either, but give it a try and you will see for yourself.

Winter carrot soup

Serves 4

Ingredients

1 tbsp butter
3/4th cup chopped onions
1 tsp garlic- chopped
1 inch ginger- chopped
4 cloves
2 bay leaves
3 medium-sized carrots
salt to taste
white pepper to taste
2 tsp lime juice
2 tbsp coriander

1. Heat butter, add the bay leaves and cloves.
2. Next, add the onions and saute till golden brown.
3. Next add the garlic and ginger and saute for 5 more minutes.
4. Next add the carrots and salt and let cook, covered for 8-10 minutes.
5. Next add enough water to cover the carrots and cook till they are completely done.
6. When cooled, blend it till you have a smooth puree.
7. Add water as required (for the soup consistency you desire) and heat the soup again.
8. Add lemon/lime juice, coriander and white pepper and serve pipping hot.

P.S.- You can try different variations of the carrot soup- one being adding leeks, and potatoes to it. Or add a dollop of sour cream or different herbs like fresh or dried basil, thyme and oregano.

Spicy Corn stir-fry

Serves 2

2 cups boiled corn
2 tsp ghee
1/2 tsp chili powder (or as per your taste)
salt to taste

1. If you have fresh corn, remove the kernels and boil till completely done. Or use packaged boiled corn.
2. Heat ghee, add the corn, add some salt and chili powder and cook for 5 minutes,
3. Serve hot as a side dish to any meal or as a snack.

P.S.- If you do not like the taste of ghee, use Amul butter. You can also try different variations to this recipe like using cheese to enhance the taste (this popular cheese version is sold by vendors on the street loris in Ahmedabad), or chaat masala or a combination of cilantro, cheese and chaat masala.

Marathi-style Amti (Toor Dal)

2009-01-10T16:17:00.007-05:00

The first time i tasted this marathi version of toor dal was at a resort called Nisarg Srushti- a place surrounded by nature all around, situated a couple of hours from Pune. Being born and brought up in Gujarat, our version of the dal is modified to resemble the Gujarati dal. So, the first sip of this hot spicy dal liberally sprinkled with freshly grated coconut tantalized my taste buds. I wanted more. However, when I tried my hand at making this dal it turned out nowhere close to the amti that i had. Then, this christmas, we were vacationing with family in Atlanta and P's aunt- Ujjwala mami who is from Wai (a town in Satara) happened to mention that she makes awesome amti. Having said that, she went the whole nine yards to show me how to actually make the amti that i had been craving for. One sip of the amti and i knew it was "THE RECIPE". So here goes the recipe.

Ingredients

Serves 6

1 cup toor dal (yellow split peas)
4-5 curry leaves
1 small tomato chopped
2 tsp tamarind chutney- you can also use tamarind paste made at home but to save time and effort you can use the store bought one (or as per your taste)
1/3 tsp chili powder
1/2 tsp goda masala ( a must- goda masala is the marathi version of garam masala- if you dont have it, add garam masala plus crushed dried coconut and sesame seeds- however the taste might change)
2 tbsp freshly grated coconut
2 tbsp freshly chopped coriander
salt to taste
1 tsp or more jaggery to taste (a must since you are adding tamarind)

For tempering
2 tbsp oil
2 tsp mustard seeds
1/3 tsp turmeric
a pinch of asafoetida
1/4 tsp fenugreek/methi seeds (optional)
3 green chilies-chopped

1. Boil the toor dal in the pressure cooker. Blend it lightly and set aside
2. Heat oil in a pan, add the mustard seeds and when they pop, add the fenugreek seeds, turmeric, asafoetida and chilies.
3. Saute for minute and add the boiled dal.
4. Add 4 cups of water or more as required (the consistency of the dal should be very thin- a little thicker than rasam)
5. Add the rest of the ingredients except the coconut and coriander and continue to boil for 20 -30 minutes.
6. In the end garnish with coriander and coconut and serve with rice and chapatis.

I served mine with some spicy alu-gobhi and phulkas.

Methi mania: Matar Methi Malai and Alu Methi

2009-01-04T10:27:00.004-05:00

First of all, let me wish all of you a Happy and Prosperous New Year. Heres hoping that the new year brings health, and happiness and that you achieve all that you hope for and more. Moving on to the recipes, Methi a.k.a fenugreek is one of my favorite green leafy veggies. There are a variety of dishes that you can make with methi- methi chi pattal bhaaji (a marathi curry version of methi), methi na thepla (a gujju version of flatbreads stuffed with methi), methi na gota, methi na muthia, bajri-methina dhebra (two different gujarati snack or farsaan versions) and the punjabi vegetable dishes such as matar methi malai and alu methi. If you were to ask me to choose between these two punjabi dishes, i would have to pick alu methi as my favorite. Using the least amount of ingredients it makes for a scrumptious accompaniment to garma garam rotis. The only con to making methi matar malai in the US is that the peas are a tad too sweet for my taste. The sweetness that they lend to the dish alters the taste of the dish slightly.

Alu Methi

Serves 2

2 potatoes
3 cups methi- chopped
1/2 tsp chili powder
salt to taste

For tempering
1 tbsp oil
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1/3 tsp turmeric powder
1/4th tsp asafoetida

1. Peel and chop the potatoes. Wash the methi leaves, destalk them and chop them finely.
2. Heat oil and ghee and add the mustard and cumin seeds. When they pop, add the turmeric and asafoetida and add the chopped potatoes.
3. Add salt and cover and cook for 10 minutes.
4. Stir every 6-8 minutes and when they are almost done add the chopped methi leaves. Cover and cook till the potatoes are completely cooked.
5. Add the chili powder and cook for 5 more minutes.
6. Serve with some rotis.

Methi Matar Malai

Serves 2

2 cups matar/peas
3 cups chopped methi leaves
1 tomato- finely chopped (optional)
1 medium onion- finely chopped
8-10 cashews
1 tsp poppy seeds
1/2 cup regular/heavy cream
1 cup milk
1/2 tsp garam masala
salt to taste
1/4th tsp turmeric
2 cloves
2 bayleaves
1 sticks cinnamon

1. Crush the cashews and poppy seeds together to make a fine powder and set aside.
2. Heat oil, add the cloves, cinnamon and bayleaves and next add the finely chopped onions.
3. Saute till the onions turn transluscent or golden brown and then add the tomatoes.
4. Saute till the tomatoes are completely cooked and then add the garam masala, turmeric and salt.
5. Cook for 5 more minutes and add the cashew poppy seed paste and the peas and methi.
6. Cook for another 5 minutes and add in the heavy cream and milk.
7. Cook for 10 minutes or so and if the gravy seems to be too thick add more milk as needed.
8. Serve with rice or rotis.

Rava Idlis

2008-12-20T11:54:00.004-05:00

Where have i been all this time? I never knew there was something so heavenly delicious out there known as "Rava Idlis". Chalk it up to my ignorance about south indian cuisine, but these fluffy soft white idlis are just pure bliss. How i came across the recipe or discovered it is another story. I was looking for recipes using rava since the hubby and i are no big fans of upma. And lo and behold i came across Latha's (of The Yum blog) recipe for Rava idlis- the picture itself was so tempting i decided to give it a try. You can add veggies or dry nuts to the idli batter if you like or opt out. But believe me they are totally worth it. The best part about rava idlis- quick and easy to make. You dont have to soak the rice or dals overnight and grind and ferment the idli batter. They can be made in under 30 minutes and make a great dish for breakfast or brunch. Served with some hot tomato chutney (another great discovery that i made), they pair up just perfect. Believe me they will be gone before you even put them on the plate.

Ingredients

(makes approximately 40-50 idlis)

2-1/2 cup rava
2-1/2 cup yogurt
salt to taste
sugar to taste (just a little-optional- what can i say- i am from gujarat)
1 cup finely chopped coriander
3 tbsp ghee
1/2 tsp baking soda (soda bi carb)

For tempering
1 tbsp oil
1 tsp mustard seeds
2 tsp split urad dal
2 tsp chana dal
10-12 split cashews
1/3 tsp turmeric (optional- i didnt add any)
10-15 curry leaves
8-10 green chilies finely chopped (or as per your spice level)

1. Dry Roast the rava for 2 minutes on a medium heat.
2. Heat oil in a kadai, add the mustard seeds, chana and urad dal and cashews.
3. When the mustard seeds start to pop and the urad, chana dal and cahsews have turned golden brown, add the curry leaves and green chilies to it. Saute for 2 minutes and add the coriander (if you want to add veggies like grated carrot or other nuts or raisins you can add it now).
4. Stir once and add the roasted rava. Mix well and remove from the stove.
5. To this rava mixture add, the salt, sugar, ghee and blended yogurt.
6. Mix well to avoid any lumps and add water in small amounts to make the batter of the same consistency as a regular idli batter.
7. Add soda bicarb (baking soda), mix well and pour this batter in to the idli stands.
8. Steam in a cooker without any pressure (no whistle) for 10 minutes.
9. Remove from the stove, let cool for 2 min and remove the idli stand and let cool for 5 more minutes.
10. Remove the idlis and serve with some tomato chutney or any other chutney of your choice.

Fansi bhaaji (Green beans stir-fry)

2008-12-20T11:15:00.003-05:00

Fansi a.ka. green beans is one of my favorite vegetable dishes. This is a dish so simple yet so tasty it is offered as neivedyam to Lord Dattatreya during the auspicious Dutta Jayanti. My mom usually makes this veg stir-fry without any onions/garlic added to it, since it is usually offered for neivedya and also because my dad loves it so. I sometimes add garlic just to notch up the flavor a little. You can make it as per your preference.

Ingredients

500 gm green beans/fansi-chopped
1 tsp red chili powder
salt to taste
sugar to taste
3 tbsp freshly grated coconut
2 tsp fresh coriander

For tempering
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds (optional)
1/3 tsp turmeric powder
1/4th tsp asafoetida
5-6 curry leaves
1 tsp garlic finely chopped (optional)

1. Heat oil in a kadai, add mustard and cumin seeds to it and when they pop, add turmeric, asafoetida, a little chili powder (optional), curry leaves and garlic.
2. Saute for 2 min and add the green beans.
3. Add salt and cook covered for 15 minutes.
4. Stir the dish once every 8-10 min and when its cooked, add the red chili powder, sugar and part of the grated coconut.
5. Mix well and cook for 10 more minutes.
6. Serve garnished with coriander and coconut with rotis.

Methi na Gota (Fried fenugreek dumplings) and Pudla (Dhirde/ Vegetable Crepes)

2008-12-14T10:33:00.006-05:00

Talk about one of the most authentic and yummiest Gujju snacks- the Gotas. Or rather i should term it "farsan" (snacks are called farsan in Gujarati) as it is called in the local lingo. You will find this on the menu of any farsan-selling store in Gujarat, at home during winters and monsoons and especially at Gujju weddings. One of my most favorite snacks (you know i love fresh, hot snacks) - plain gotas or methi (fenugreek) gotas are traditionally served with dahi ni kadhi (Yogurt chutney). The most famous gotas are from Dakor (Dakor is - hence are called Dakor na gota. If you ever happen to visit Dakor on a religious trip (it is the land of Lord Krishna), you will find the gota mix being sold in stores and by different vendors on the street. They are as good as the home made ones. The gota recipe that i am sharing with you guys is the best recipe ever- you wont find any better, lighter or yummier gotas anywhere in Gujarat. Our next door neighbour in Ahmedabad- Kalyani aunty (who is an amazing cook herself) was generous enough to share it with me. The second recipe is the Pudla as it is called in Gujarati or Dhirde in Marathi. They actually are crepes made from besan flour (gram flour). Quick to make if you are pressed for time these crepes make for a great breakfast/brunch item. Dhirde can be sweet and savory. The sweet dhirde are made from wheat flour as opposed to the savory ones made with besan. I dont like plain dhirde, so whenever i make the savory ones, i usually add some veggies like onions and green peppers to it. You have the option of omitting it and making the plain version.

Methi na Gota

(makes around 30 gotas)

1-1/2 cup besan

1/2 cup coarse wheat flour

2 cups freshly chopped fenugreek

1/2 cup freshly chopped coriander

4 green chilies

3-4 garlic cloves

salt to taste

sugar to taste (not optional- its a Gujju dish)

1/2 tsp red chili powder

1/3 tsp turmeric

1/4th tsp asafoetida

1 tsp garam masala

8-10 whole peppers- semi crushed (do not use the ground pepper)

2 tsp sesame seeds

2 tsp semi-crushed coriander seeds (a must in gotas- however i opted out)

4 tbsp yogurt

oil for frying

1/4 th tsp soda bi carb (baking soda)

1. Mix both the besan (gram flour) and coarse wheat flour.

2. Add salt, sugar, chili powder, turmeric, asafoetida, garam masala, til (sesame seeds), semi-crushed whole peppers and mix well.

3. Crush the chilies and garlic to a fine paste and add it to the flour mix.

4. Add yogurt (if the yogurt doesnt add to a little sour taste, add some lime juice) and mix the flour well.

5. Next add the chopped fenugreek and coriander, little water to make a thick paste (the consistency should be similar to that of condensed milk).

6. Let this mixture marinate for 10-15 minutes.

7. Add soda bi carb just before frying and mix well.

8. Heat oil and when it is extremely hot, add 3- 4 tsp of the oil to the gota mix (this makes the gotas crunchier and fluffy/light).

9. Slowly, add a tablespoon of the mix to the heated oil and fry it till it turns golden brown allover. Simultaneously fry 4-5 gotas at a time.

10. Remove and serve with dahi ni kadhi.

Dahi ni Kadhi (Yogurt chutney)

1 cup yogurt (should not be sour)

salt to taste
sugar to taste (a must again)

For tempering

2 tsp oil

1 tsp mustard seeds

a pinch of asafoetida

3-4 green chilies

1. Blend the yogurt well and add salt and sugar.

2. Heat oil, add the mustard seeds and when they pop, add the asafoetida and green chilies.

3. Pour this mixture over the yogurt, mix and serve with the gotas.

Pudla

(Makes 6)

1 cup besan

salt to taste

sugar to taste

1/2 tsp chili powder

1/3 tsp turmeric

4-5 tbsp finely chopped onion

4-5 tbsp finely chopped green peppers

1 tsp ajwain

3 green chilies- chopped

2 tbsp coriander chopped

1. Mix the besan with salt, sugar, chili powder, turmeric and mix well.

2. Add water to make a smooth paste. The consistency should be thin but not too runny if it were to be spread on a pan.

3. Add the rest of the ingredients and mix well.

4. Heat half a tsp of oil in a frying pan and spread a ladleful of batter.

5. Cover and cook for 2 minutes.

6. Flip the crepe over, drizzle some oil and cook for another couple of minutes.

7. Both sides should be golden brown and crispy.

8. Remove and serve hot with a dollop of ketchup.

Idlis with Sambhar and Chutney

2008-12-06T15:36:00.004-05:00

Those of you who read my blog know that i am not a big fan of South Indian food. However hubby dear loves the cuisine since he spent 4 years of his undergrad in Trichy. In the past 3 years i have never cooked any kind of south indian meal at home. Which never bothered me since Raleigh had a couple of good restaurants that served really decent south indian cuisine. However Ft. Lauderdale has always lacked good restaurants-Indian and otherwise. So i finally gave in and decided to go the whole mile and cook different dishes the entire week. I havent mastered the art of making a dosa yet and my mixer leaves a lot to be desired in terms of grinding the urad dal for medu vadas- so i wont be posting about those. However the idlis came out pretty well and i never had to use baking soda. Paired with the coriander-coconut chutney and tomato chutney and some piping hot sambhar, they make for a wholesome meal.

For the idli batter (this will make approximately around 50-60 idlis atleast or else you can use the same batter to make dosa and utappam)

3 cups rice (i used basmati- you can also use boiled rice or idli rice that you get in the stores)
1 cup split urad dal

1. Soak both the rice and urad dal separately for atleast for 5-7 hours. I soaked it for around 10 hours.
2. Crush the rice and the urad dal separately in the mixer/blender with as little water as possible to make a fine paste.
3. Add some water so as to make the batter of a medium consistency-not too thick or thin. The consistency should be similar to that of condensed milk or a little thinner.
4. Allow the battle to ferment overnight. The time for fermentation varies between 10-20 hours. To speed up the process, put the batter in a warm place like an oven. Alternately, warm the oven for 10 minutes and then place the batter in the oven. Check back after 8-10 hours and if the batter has not risen, remove it from the oven, heat the oven once more for 10 min and then place the batter in the oven again.

For the Idlis

1. Before making the idlis, take some batter in another pan, add little water if its too thick and add salt. If you want you can add soda bi carb to make the idlis fluffy (i did not use any, but the idlis turned out pretty soft and fluffy).
2. Pour the mixture using a small ladel into the idli stand bowls and steam without whistle in a pressure cooker for 15-20 minutes.
3. Remove from the stove, let cool for 5 minutes and then remove the idlis with a knife.
4. Serve hot with chutney and sambhar.

Coriander Coconut chutney

1-1/2 cup coconut - grated
1 cup coriander
4 green chilies
salt to taste

1. Put all the above mentioned ingredients except for the salt in a blender and make a fine paste using as little water as possible.
2. Add salt, mix well and serve with the idli or dosa.

Tomato Chutney

1 small onion- finely chopped
3 tomatoes -chopped
salt to taste

For tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp whole urad dal
3 dried red chilies
5-6 churry leaves
1/4th tsp turmeric

1. Heat oil, add the mustard and urad dal and when the mustard seeds pop, add the turmeric, red chilies and curry leaves.
2. Saute for a minute and add the chopped onion.
3. Saute till the onion turns translucent and add the tomatoes.
4. Add salt and let cook till the tomatoes are completely cooked.
5. Let the mixture cool for 5-10 minutes and put through a blender to get a smooth paste.
6. Serve with idlis.

Sambhar

1 cup toor dal
2 chopped tomatoes
1 big onion- finely chopped
1 medium potatp chopped
10 curry leaves
2 tsp MTR sambhar powder
salt to taste
1/3 tsp turmeric
1/2 tsp chili powder
1 tbsp tamarind chutney (or as per your taste)

For tempering
1 tbsp oil
1 tsp mustard seeds
1/3 tsp fenugreek seeds
2 whole red dried chilies
4-5 curry leaves
a pinch of asafoetida

1. Boil toor dal and 1 chopped tomato, half the onion and the potato separately
2. Blend the toor dal, add water to get a medium thick consistency.
3. Heat oil, add the mustard and fenugreek seeds and when it pops, add the red chilies, curry leaves and asafoetida.
4. Add half of the chopped onion and turmeric and saute till the onion turns golden brown.
5. Add the remaining chopped tomato and let cook till completely done.
6. Add the boiled dal, sambhar powder, chili powder, tamarind juice, salt to taste and curry leaves and let boil for 20-30 minutes.
7. Serve hot with idlis, dosa or medu vada.

Leftover series: Dudhi raita and Mooli (radish) koshimbir

2008-11-23T13:26:00.004-05:00

What a sigh of relief to be done with one of my most rigorous rotations so far.Not that it wasnt interesting- medicine sure is one of the most fascinating aspects of science. Being on call with the medical team, attending to patients can be very satisfying as well as intriguing and demanding. Since then, I have been catching up on my sleep and finishing up household chores which demanded my attention. Which is the reason why blogging had come to a standstill. Back to the recipes, here i present two simple and quick sidedishes from leftover vegetables lying in your fridge. Now you have a way to not let those veggies shrivel away.

Dudhi raita

Serves 2

1 cup peeled and chopped dudhi/lauki pieces
3 tbsp yogurt
salt to taste
sugar to taste (optional)
2 tsp chopped coriander

For tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1/4th tsp turmeric or less
a pinch of asafoetida
1 -2 green chilies chopped
3-4 curry leaves (optional)

1. Boil the peeled and chopped dudhi pieces on a gas stove or in a microwave.
2. Drain the water and allow it to cool for 5 minutes.
3. Mix the yogurt, add salt and sugar to taste.
4. Heat oil for tempering, add mustard and cumin seeds.
5. When they pop, add turmeric, asafoetida, chilies and curry leaves.
6. Pour this mixture over the boiled dudhi-yogurt mix.
7. Mix well, garnish with coriander and serve with rotis or rice.

Mooli koshimbir

Serves 2
A 3 inch white daikon radish (indian mooli)
salt to taste
2 tsp coriander for garnish
1-1/2 tsp lemon juice or to your taste

For tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4th tsp turmeric
a pinch of asafoetida
2 green chilies chopped
4-6 curry leaves

1. Grate the radish.
2. Heat oil in a pan, add the mustard and cumin seeds, and when they pop, add the turmeric, asafoetida, chilies and curry leaves.
3. Stir for a minute and add the grated radish.
4. Add salt and let cook - covered for 2 minutes.
5. Stir and cover and let cook once more for another 2 minutes.
6. Add coriander and lemon juice and serve with rotis.

Happy Diwali To All

2008-10-27T21:54:00.002-04:00

Dear All,
Happy Diwali to all of you!!!. Have a prosperous and Fun-filled year ahead.