Being taken to Delhi as a child to witness the grandeur of the Qutub Minar was a journey etched into my memory forever. As my parents guided me through the historical marvel, I couldn’t help but feel a sense of wonder at its sheer magnitude and intricate architecture.

However, it was the lunch that made the whole experience unforgettable. Yup, my life has alway just revolved around food! Immersed in the bustling colors and sounds of Delhi, we sat down to savor the most mouthwatering Chole Bhature. The aroma wafting from the piping hot dish teased my senses, and as I took the first bite, the flavors exploded in my mouth. With the majestic Qutub Minar as our backdrop, the simple act of indulging in delicious street food became a moment of pure joy and contentment, perfectly blending the essence of Delhi’s vibrant culture with its rich history.

I am a self taught cook which means that I draw my inspiration, for dishes I create, mainly from my memories attached to them and more often than not, when I cook something, I am just trying to recreate my most cherished memory attached to that dish. So when I was finally able to recreate that Chole Masala from my childhood, I HAD to share the recipe. And the “secret sauce” was this Pindi Masala Powder.

What is Pindi Masala Powder?

“Pindi Masala Powder” is a blend of spices used in Pakistani and North Indian cuisine, particularly in dishes associated with the region of Rawalpindi, Pakistan. Pindi Masala Powder adds depth, warmth, and complexity to dishes like Pindi Chole (chickpea curry), Pindi Pulao (rice pilaf), and other savory dishes from the Rawalpindi region. Its blend of spices contributes to the distinctive and flavorful character of these dishes, making Pindi Masala Powder a staple ingredient in Pakistani and North Indian cooking.

What is the difference between Pindi Chole Masala and Chole Masala?

Pindi Chole Masala and Chole Masala are both popular Indian dishes featuring chickpeas, but they differ significantly in their preparation methods and flavor profiles. Pindi Chole Masala originates from the city of Rawalpindi, now in Pakistan, and is traditionally cooked without the addition of onions and tomatoes. This results in a drier dish with a thicker gravy, achieved through the use of roasted spices like cumin, coriander, amchoor (dried mango powder), and dried pomegranate seeds. Additionally, the use of amla (dried gooseberries) gives Pindi Chole Masala a darker color and a more intense, earthy flavor compared to its counterpart.

In contrast, Chole Masala is a more generalized term used for chickpea curry popular across various regions of India. This dish typically includes a gravy made with onions, tomatoes, and a blend of spices like cumin, coriander, garam masala, and chili powder. The addition of onions and tomatoes lends Chole Masala a vibrant red color and a tangy, slightly sweet flavor profile. Unlike Pindi Chole Masala, Chole Masala has a more liquid consistency, making it ideal for serving with rice or bread. Overall, while both dishes showcase the versatility of chickpeas and Indian spices, they offer distinct culinary experiences shaped by their unique ingredients and cooking techniques.

Why is it called Pindi Chole?

The term “Pindi” refers to Rawalpindi, while “Chole” signifies the primary ingredient, chickpeas. Pindi Chole features a robust blend of roasted spices like cumin, coriander, amchoor (dried mango powder), and dried pomegranate seeds, resulting in a rich, aromatic flavor profile. The name “Pindi Chole” thus encapsulates both its regional origin and its unique culinary characteristics.

What is Pindi made of?

In this context “Pindi” or Pindi Chole is made of two main components, Pindi wet masala base and Pindi masala powder. In this post we will discuss the preparation of Pindi Masala powder.

Pindi Masala Powder is a blend of spices commonly used in Pakistani and North Indian cuisine, particularly in dishes originating from Rawalpindi, Pakistan, such as Pindi Chole. While the exact ingredients can vary based on personal preference and regional variations, some of the spices I use to make Pindi Masala powder are listed below:

1. Cumin seeds
2. Coriander seeds
3. Black peppercorns
4. Cloves
5. Black cardamom pods
6. Cinnamon sticks
7. Bay leaves
8. Dry mango powder (amchoor)
9. Red chili
10. Cardamom
11. Ajawain

These spices are often dry-roasted to enhance their flavors before being ground into a fine powder. The resulting Pindi Masala Powder is then used to season various dishes, imparting a rich and aromatic flavor profile typical of dishes from the Rawalpindi region.

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Pindi Masala Powder

Pindi Masala Powder is a blend of spices commonly used in Pakistani and North Indian cuisine, particularly in dishes originating from Rawalpindi, Pakistan, such as Pindi Chole. While the exact ingredients can vary based on personal preference and regional variations, this is my recipe for Pindi Masala Powder

Course Spice Blend

Cuisine Indian

Keyword Homemade Spices, Indian Spices, Pindi Masala, Spice Mix

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 1.5 cups (aaprox)

Author Prerna Singh

Equipment

• 1 Spice Grinder

Ingredients

• 1 small mace
• 7-8 cloves
• 2 tsp ajwain (caraway seeds)
• 3-4 whole red chili
• 7-8 green cardamom
• 10-12 peppercorn
• 3 (1 inch) cinnamon
• 3 black cardamom
• 3 tbsp anardana (dried pomegranate seeds)
• 3 tbsp cumin seeds
• 4 tbsp coriander seeds
• 2.5 tbsp amchur (dried mango powder)
• 2 tbsp kasuri methi
• 1/4 tsp nutmeg

Instructions

• Heat a cast iron (or any medium sized pan) on medium heat. Dry roast mace, cloves, ajwain, red chili, green cardamom, peppercorn, cinnamon, black cardamom, anardana, cumin and coriander for 5-7 minutes or until the spices turn light brown and begin to give out a strong aroma.
• Turn the heat off. Let the roasted spices cool down completely.
• Mix amchur, kasuri methi and nutmeg with the rest of the spices.
• Transfer into a spice grinder (you can also use a coffee grinder). Grind into a fine powder. Transfer into a clean, dry, air tight container. Close the lid and store where you store your other spices.

The post Pindi Chole Masala Powder Recipe appeared first on Indian Simmer.

Indulge in the decadence of a flourless chocolate cake, a rich and luxurious dessert that delights the senses with its intense cocoa flavor and velvety texture. Made with just a handful of simple ingredients including milk chocolate, eggs, sugar, and butter, this gluten-free delight is a celebration of simplicity and sophistication. Its dense and moist crumb, coupled with a delicate balance of sweetness and bitterness, makes it a favorite among chocolate aficionados and those with dietary restrictions alike. Whether enjoyed on its own or accompanied by a dollop of freshly whipped cream or a scoop of vanilla ice cream, this flourless chocolate cake recipe promises to satisfy cravings and impress guests with its elegance and indulgence.

What are Flourless Chocolate Cakes made of

Flourless chocolate cakes are made primarily of chocolate, eggs, and sugar. Some recipes may also include cocoa powder, butter, and sometimes ground nuts such as almonds. The cake is made by melting the chocolate and butter together, then combining with the eggs and sugar, and finally baking until set. The texture of the cake is dense and fudgy, without any flour to lighten it.

Is Flourless Cake Gluten Free?

Yes, flourless cake is typically gluten-free because it does not contain flour which is a main source of gluten.

What does a flourless chocolate cake taste like?

A flourless chocolate cake is a rich and intense chocolate dessert that is made without any flour. The texture of the cake is dense and fudgy, almost like a cross between a soft truffle and a cake. The flavor is bold and chocolatey, with a deep and rich chocolate taste that can be bittersweet, semisweet, or sweet, depending on the type of chocolate used. The lack of flour also means that the cake is gluten-free, making it a great choice for those with gluten sensitivities.

Why does my flourless chocolate cake fall?

Here are some common reasons why a flourless chocolate cake can fall:

1. Overbeating the eggs: Overbeating the eggs can cause the cake to rise too quickly and then fall when it cools down.
2. Not using enough sugar: Sugar helps to stabilize the structure of the cake. If there is not enough sugar, the cake may not hold its shape.
3. Using expired eggs: Old eggs can cause the cake to collapse.
4. Not using a high-quality chocolate: Using low-quality chocolate can cause the cake to become too heavy and fall.
5. Over-baking the cake: Over-baking the cake can cause it to dry out, making it prone to falling.
6. Not allowing the cake to cool properly: Allowing the cake to cool too quickly or not letting it cool completely can cause it to fall.
7. Using too much oil or butter: Too much oil or butter can make the cake too heavy and cause it to fall.

It’s important to follow the recipe correctly and use high-quality ingredients to prevent the cake from falling.

How to make Flourless Chocolate Cake?

To make a flourless chocolate cake, start by preheating the oven and preparing a baking pan with parchment paper. Using a double boiler, gently melt together milk chocolate and butter until smooth and well combined. Meanwhile, separate the eggs, whisking the yolks with sugar until pale and fluffy. In a separate bowl, beat the egg whites until stiff peaks form. Gradually fold the melted chocolate mixture into the egg yolk mixture until fully incorporated. Then gently fold in the whipped egg whites until no streaks remain. Pour the batter into the prepared pan and bake in the preheated oven until the cake is set around the edges but still slightly jiggly in the center. Allow the cake to cool completely before slicing and serving with your favorite accompaniments.

Best part about this recipe is that it is completely kid friendly. I have baked it with my daughters so many times in the past. And now that they are much more independent in the kitchen, they are able to bake this delicious cake on their own, which to be honest is SUCH a big luxury for me as a mom!

How to refrigerate a Flourless Chocolate Cake?

To refrigerate a Flourless Chocolate Cake, follow these steps:

1. Wrap the cake in plastic wrap: Place the cake on a plate and wrap it tightly with plastic wrap. This will prevent the cake from drying out and absorbing any unwanted flavors or odors from the refrigerator.
2. Store in an airtight container: Place the wrapped cake in an airtight container and label it with the date. This will help keep the cake fresher for longer.
3. Put in the refrigerator: Store the container in the refrigerator, making sure it’s on a level shelf. The cake will keep for 3-5 days if stored properly.
4. Bring to room temperature: Before serving, take the cake out of the refrigerator and let it come to room temperature for about 30 minutes. This will allow the chocolate to soften and the cake to have the best flavor and texture.

Note: It’s best to avoid refrigerating a Flourless Chocolate Cake for more than a week, as the quality and flavor may deteriorate.

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Flourless Chocolate Cake

Indulge in the decadence of a flourless chocolate cake, a rich and luxurious dessert that delights the senses with its intense cocoa flavor and velvety texture. 

Course Dessert

Cuisine American

Keyword Cake, Chocolate, Flourless, Glutenfree, Kid Friendly

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 27 minutes minutes

Servings 8 servings

Author Prerna Singh

Equipment

• Measuring Cups and Spoons
• 8 inch Springform Pan
• 3 medium bowls
• Electric Mixer Optional
• Whisk

Ingredients

• 1.5 sticks unsalted butter 3/4 cups or 168 grams
• 2 cups high quality milk chocolate
• 6 no. eggs room temperature
• 1/4 cups granulated sugar
• 2 tsp vanilla extract

Instructions

• Preheat the oven at 350 deg. F (180 deg. C). Prepare an 8 inch springform pan by greasing it with butter.
  
• Pour about 1 inch (2.5 cm( of water in to the pot and place over medium heat. Add the butter and chocolate to the bowl that fits over the top of the pot. Once the water begins to simmer, place he bowl on top and allow the butter and chocolate to gently melt. The technique is called a double boiler.
  
• While the butter and chocolate are melting, separate the eggs, placing the whites in one bowl and the yolks in another. When the chocolate is about 75% melted, remove the mixture from the heat. The heat of the melted chocolate will melt the rest of the mixture. Mix until smooth and set aside
  
• Add 2 tablespoons of the sugar to each of the bowl of egg whites abd egg yolks Whisk the yolks until they are pale yellow and have begun to thicken. Add the vanilla and mix to combine. Pour the chocolate mixture into the egg yolks and mix thoroughly.
• With a clean whisk, beat the eggs whites until they form stiff peaks. Gently mix one-third of the egg whites into the chocolate batter with a rubber spatula. Fold in the remaining egg whites gently, taking care to preserve the air in the whites,
• Pour the batter into the prepared pan. and bake on the middle rack for 20-30 minutes, or until a toothpick or butter knife inserted into the center comes out with moist crumbs attached. Begin checking for doneness at 20 minutes, checking every 3 minutes. It is important to not over-bake this cake,, as it will loose its creaminess. Serve with whipped cream or vanilla ice cream and strawberries on the side.
  

Video

The post Flourless Chocolate Cake Recipe appeared first on Indian Simmer.

One such vegetable is bitter gourd also known as karela in hindi. Like its name suggests, this vegetable, mildly resembling a porcupine, is extremely pungent due to its bitter taste. Known for its health benefits- or at least that’s how my mother would coax me into having it, eventually I would succumb to eating it with the help of a few or maybe more glasses of water.

Honestly, ever since I’ve ventured into cooking myself, the thought about experimenting with different dishes had me standing before this dreaded vegetable several times. Also the thought of its health benefits almost forcing me to start including it in my daily cooking regime.

To the unknown, the health benefits of bitter gourd is great:-

• It helps effectively maintain blood sugar levels
• Aids in depreciating the bad cholesterol levels
• Karela (bitter gourd) is a pure anti-oxidant which helps in achieving glowing skin and lustrous locks.

A handy dandy tip for those working with the vegetable for the first time- soak sliced karela in a bowl of warm salted water to reduce its bitterness. On soaking for 15-20 minutes strain the water from the karela and begin cooking.

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Karele Ki Sabzi

Karele ki sabzi, bitter gourd stir fry cooked in a simple, minimalistic way to make the dish easy to cook and taste delicious

Course Side Dish

Cuisine Indian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Ingredients

• 2 tablespoon cooking oil
• 1 teaspoon fennel seeds saunf
• 2 1 ⁄2 cups red onion sliced
• 4 cups karela bitter gourd (washed, cleaned and sliced) 1 teaspoon turmeric
• Salt to taste
• 1 tablespoon coriander powder
• 1 1 ⁄2 teaspoon amchur powder

Instructions

• Heat oil in a wok or saute pan, on medium high heat. Add fennel seeds. As they sputter add bitter gourd. Saute for 5 minutes.
• Turn the heat down to medium low and add red onion, followed by turmeric. Cook for 15 minutes, gently stirring every 2­3 minutes, in order to keep bitter gourd from sticking to the bottom.
• Add salt and coriander powder. Stir well and cook for for another 3­5 minutes until bitter gourd is cooked through.
• Sprinkle amchur powder. Toss well to mix well. Turn off the heat. Cover with a lid for 10 minutes before serving as a side with a simple Indian meal of roti, dal soup and steamed rice.

Notes

● To prep karela, snip the two ends, gently scrape the spiky surface and then slice them.

● To reduce the bitterness of karela, soak sliced karela to a bowl filled with warm salted water. Let it soak for 15­ 20 minutes. Then strain the water and continue with the cooking process.

● If available, use mustard oil for the dish. It gives the dish a mild nutty flavor. Heat mustard oil until it starts to emit smoke before adding fennel seeds.



The post Karele Ki Sabzi appeared first on Indian Simmer.

As dreamy as this sounds, I have to admit, I am not much of a baker. I am not one of those people who look at the ingredients and immediately start dreaming of how a tablespoon of this and a cup of that can bring something divine out. I do not know what would happen if I add a tablespoon more of butter or a 1/4 teaspoon less of baking soda to my cake. Nope, not that person. At my best, I am good at following a basic recipe, first word to word and then slowly giving it my own spin.

Having said that, I love baking and I love playing around with recipes. Mastering the basics and then putting two and two together. That is me! And it’s an especially fun ride when I am doing so with my little munchkins in the kitchen. And before you start rolling your eyes on the cliche of ” Oh what a perfect mom letting the kids go loose in the kitchen and get creative” story, let me tell you, it’s not easy. In fact it is far from that specially when you always have a long list of things to get to, at any point in time. Life of any parent! But then to keep things under my control while the kids (and I) have fun, I follow some tricks.

Useful tips while baking with kids at home:

• First things first, aim to do only one thing at a time. If you try to multi task while working with kids in the kitchen, it can confuse them and fluster you. So pick one recipe and follow that.
• Explain the kitchen rules before you start. If you regularly work the kiddos in the kitchen then you must already have rules on what to do and what not but if this is your first time, setting some ground rules, always help in maintaining the sanity.
• Stand mixers are a godsend when baking with kids. Keeps the mixing bowl in place and mixing, whipping etc. is a breeze.
• Print recipe on paper for the kids who can read and follow instructions. Helps them get an overall idea of what needs to be done AND also slows them down and makes your life easier!
•  If working with more than one kid, assign tasks before you start. Do not forget to add cleanup after, into the list of things they will be doing as part of the project.
• For younger kids, measure the ingredients and lay them out for them to just start mixing and baking.
• Kitchen aprons save their clothes from the mess and save you an extra load of laundry. But if you do not have one for all the kids, put one of your old tees over their clothes. Makes for cheap aprons for the little ones.
• Lastly, best mantra for having a fun baking with kids in the kitchen, take it easy! Mess will happen, however hard you try, when working with the kiddos in the kitchen, so just relax, put on some music and play around with your lovelies. Later, you can also have fun cleaning up that mess together. After all that matters is the fun you had, so enjoy!

HAPPY HOLIDAYS!

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Gingersnap Cookies

With the aroma of ginger and cinnamon, married together with depth of nutmeg, these gingersnap cookies will bring you right in the mood for holidays as soon as they start baking in the oven.

Course Dessert

Cuisine American

Keyword Baking, Christams, Cookies, Holiday

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Author Prerna Singh

Ingredients

• 1 cup unsalted butter room temperature
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 2 tablespoon honey
• 2 cups white whole wheat flour
• 2 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon ground
• 1/2 teaspoon cloves ground
• 2 pinches nutmeg
• 1/2 teaspoon salt
• 1/4 cup granulated sugar for rolling, optional
• 30-35 chocolate kisses  optional

Instructions

• In a large mixing bowl, beat butter and sugar on medium speed, until light and creamy. Add egg, vanilla extract and honey. Continue mixing until fully incorporated, 1-2 minutes.
• In a separate bowl combine all the dry ingredients.
• With the mixer on low speed, add half of the dry mixture into the wet mixture. Once it all combined, add the remaining dry ingredients into the bowl. Mix until combined.
• Take the cookie dough out of the mixing bowl. One tablespoon size a time, roll cookies dough into balls. Roll balls gently in a bowl with 1/4 cup sugar. Line on a baking sheet, lined with parchment paper, 1 inch apart. Wrap a chocolate kisses and press on top on the cookie dough ball. Cover with a cling wrap and pop into the refrigerator for 2 hours or for a day.
• When ready to bake, pre-heat the oven at 350 deg. F. Bake the cookies for 11-12 minutes or until the cookie turns golden with little cracks on the surface.
• Pull out from the oven. Let it cool for 5 minutes on the baking sheet itself and then line on a cooling rack until cooled down completely. Serve with a glass of milk.

Notes

Inspired by Living Well Kitchen

If you do not have whole wheat white flour handy, 1 cup all purpose flour mixed with 1 cup wheat flour will work too.

Adjust the amount of spices used in the recipe, based on your liking. You can also play around with the recipe substituting cloves or cinnamon with cayenne, paprika or black pepper.

Store the cookies in a cool, dry place.

More Christmas Cookies:

Chocolate Dipped Lemon Shortbread Cookies

Chocolate Surprise Cookies

Sweet and Savory Orange Cumin Shortbread Cookies

Gingerbread Christmas Tree Cookies

Masala Cookies

Chocolate Crinkle Cookies

Christmas Light Cookies

Candy Cane Christmas Cookies

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Anyway, what I was trying to tell you about was my first encounter with Chole Bhature. A dish that originated in Punjab, northern state of India with one of the most fertile agricultural land in the country. But I got to taste my first chole bhature on the streets of New Delhi, outside Qutab Minar, by a roadside stall. Even as a restless 7 year old who also happened to be a picky eater, that experience was something that is still etched in my brain.

All the hustle and commotion around me, the sound of street hawkers and that of honking auto-rickshaws, the aroma of all that mad variety of food being served around me and me propped on a worn wooden bench with green paint chipping off it. Unirked by everything going around me, just going at the puffed steaming bhatura filled with spicy chole served in green leaf dona (bowls made with green leaf). My 7-year-old self so impressed by the taste that she is still looking for a retake. So much so that every time I give Chole Bhature recipe a try in my kitchen I rank it against the one I tasted on the streets of Delhi. This one was close!

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How to Make Delicious Bhatura:

This Chole Bhature recipe hails from the state of Punjab but has gained popularity across the world. Crispy yet soft bhatura bread is typically paired with spicy chole and served as breakfast and sometimes also for dinner.

Course Main Course

Cuisine Indian

Keyword Bhature, Bread, Chole

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Rising Time 6 hours hours

Total Time 10 minutes minutes

Servings 8 Bhature

Author Prerna Singh

Ingredients

• 2 cups all purpose flour+ extra for dusting
• ½ tsp baking soda
• 1 tbsp sugar
• 1 tsp salt
• 1 tablespoon kasuri methi optional
• 1/2 cup milk lukewarm
• ½ cup 125 mL plain yogurt
• 1 tsp olive oil + extra cooking oil for deep frying

Instructions

• Mix all the dry ingredients together in a large mixing bowl.
• Now mix milk and yogurt together and pour half of it into the well and slowly combine it together. Slowly mixing the ingredients together, add rest of the liquid into the bowl and kneed into a loose (somewhat sticky) dough.
• Oil another bowl (or the same bowl but take the dough out before oiling the bowl) with 1 teaspoon oil. Transfer the dough back in the bowl. Cover with a tight lid and set in a dark, warm place for dough to rise. Wait for it to rise to almost double its original size with air pockets inside.
• After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls).
• Dust the board again and flatten the balls using rolling pin to make oval shapes, approx. 4"long.
• Heat oil in a fryer or wok. Carefully drop the flattened dough into the oil and fry. Gently press the bread with a slotted spoon ad it will begin to puff in 5-8 seconds. Flip the bread and fry until the bread is puffed and golden in color.
• Serve Hot puffed bhature with Chole Masala.

Notes

Rising time for the dough greatly depends on the temperature of the environment. At around 70-75°F (158-167°C) dough takes approx. 6-8 hours. Wait for it to rise to almost double its original size with air pockets inside.

The post Chole Bhature Recipe: How to Make Chhole Bhature at Home appeared first on Indian Simmer.

When you have little ones at home and even more so if you have a picky eater, you must be familiar with all kinds of strategies you have to use in order to sneak some “healthy” into their meals. Now, even though I have two young ones at home, one of them being pickier than the other, I am still lucky that they eat their greens pretty decently. Dishes like okra fry and green beans and tofu stir fry are always welcomed in my household.

Having said that, some vegetables are a hard sell than others. Spinach, kale and pretty much any green leafy ones are a no no for the older one. It is sometimes funny to see the 3 year old gobbling bowl after bowl of quinoa kale salad, while the 9 year old is fishing cilantro out of her salsa. So you find ways to sneak them into their diet and serve them in a way they might like or many times in ways they can be deceived!

So dishes like Palak Kale Paneer , Beetroot Paratha, Leftover Dal Paratha OR vegetable poori are what come to my rescue. I have sneaked in practically every vegetable into her paratha or poori from pumpkin to kale to carrots. But her favorite and even mine, since childhood, still remains Palak Ki Puri or spinach flatbread.

Palak Ki Puri is a traditional recipe where spinach puree is added to whole wheat flour along with salt and some whole spices. I used nigella seeds in this recipe but you can add caraway seeds, cumin or even garam masala to give it a different flavor. Feel free to stay away from the spices if you prefer that instead. Oil is added to the flour to make the poori nice and flaky. You can also add a small amount of milk to make them soft and this tip also works great if you are planning to make poori a few hours or up to a couple days in advance. I send these as lunchbox food with my kids, serve as part of a luxurious meal on special days (like the Diwali celebration that you might be preparing for- hint hint!) and serve as a whole meal when out on a trip.

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Palak Ki Poori

Palak poori are soft deep fried circular flatbread made with a spinach and whole wheat flour dough. These palak pooris are a testament that healthy can taste delicious too!

Course Side Dish

Cuisine Indian

Keyword Bread

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Prerna Singh

Ingredients

• 2 cups Whole wheat flour
• 1 1/2 cups Spinach washed, soft stalks are fine too
• 1/2 teaspoon Nigella seeds
• 1 1/2 tsp Cooking Oil- 1 1/2 teaspoon extra for deep frying
• Salt to taste
• Water as required for kneading

Instructions

• In a food processor, blend spinach into a puree. Can add a couple tablespoons of water if you need to, for turning the blades.
• Transfer whole wheat flour (or durum atta) in a large mixing bowl. Add nigella, salt, 1 1/2 teaspoon oil and mix it together. Now add spinach puree to the flour and knead for 5 minutes to form smooth dough. Add a few tablespoons of water if required. Divide into 12-15 parts. Roll into balls and set aside.
• Heat oil in a large wok for deep frying, to 350°F (175°C).
• Lightly grease rolling board with oil, just enough to prevent the dough from sticking, approx. a couple drops. Use a lightly greased rolling pin to roll dough into a flat circle about 2” (5 cm) wide. Repeat the same for all the dough balls.
• Drop one poori into hot oil for deep frying. Gently press the poori, with slotted spoon. Poori should puff in 8-10 seconds. Flip and cook other side for 8-10 seconds or until both sides turn golden brown.
• Serve hot with choice of raita and pickle.

Notes

Poori dough should be firmer than a regular roti or paratha dough. It takes a little muscle to roll a poori as the dough is not as free moving as a roti dough while rolling.

Use oil or ghee to grease the poori dough for an easy rolling. Try not to dust it with flour as dry flour will leave the poori in the oil when frying and can just leave the oil dirty and not fir for further use.

When rolling, cover the remaining dough (other than the ball you are rolling) with a damp cloth to keep it from drying.

SOME MORE PURI RECIPES FROM AROUND THE WEB:

Jaggery Puri or Dhebra

Bedmi Puri or Lentil stuffed puri

Masala Puri

Luchi

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Such a dilemma  arose when my parents decided to get married. Papa from central India and Mummy from a region nestled in the eastern part of India. Although that did not stop them from coming together but my brother and I got lucky because we got exposed to two different sets of traditions, languages to a certain extent, at least the dialect and food.

Mummy having born and brought up in a city on the border of Bihar and Bengal, and having gone to a Bengali school, her cooking was very much influenced by Bengali cuisine. Lets just say that I have had my fair share of Macher Jhol and Panch Foran spices growing up. So when I found out that my friend Kankana is writing a cookbook, I was of course ecstatic. But when I learned that the book is on Bengali cuisine, it became much more personal to me, because much of this food was what I grew up eating. And there are several parts and pieces of this cuisine that I always craved to learn, how to cook. And what a great job Kankana has done to make that food approachable to many!

Another reason why this cookbook is special to me is because this is her first cookbook, her baby. And I feel like an aunt to that baby. I was there at every step of this baby, from the conception to development to its delivery. I have also seen how much heart and soul Kankana has put into it which by the way you will also see in every page of the book, when you hold it. It’s a stunner with Kankana’s foolproof recipes and masterful photography.

When the thought came of sharing something from the cookbook, I was clear in my mind what recipe I was going to share. This was one of the first recipes I tested for Kankana when she was writing the book. Then I also got to enjoy it again when she was shooting the cover and once I’d pick up a bowl of this dish, it was tough for me to put it down. AND I have shared my own experience of a Sunday Chicken Curry cooked by my Papa before. So I chose one of Kankana’s favorite from the book, and mine too- a recipe for Sunday Chicken Curry, her dad used to cook for them growing up. Robibar Er Murgi Jhol or just a Bengali name for Sunday Chicken Curry is a mildly spiced curry and soul warming comfort food in Bengali homes. I hope you love it as much I did it.

GIVEAWAY:

Oh, and funnest part for the end. I am giving away a copy of Kankana’s gorgeous cookbook on Bengali Cuisine- Taste of Eastern India, Delicious Authentic Bengali Meals you need to try.

All you gotta do you is tell us, in the comments section below, what is one of your favorite dishes to cook and share with your dad. 

Entries open till Nov. 4th, 11:59 pm. One random winner will be announced on Nov. 5th. Open only for US residents.

We have a winner! Congratulations Shama!! Please contact us wit your postal address so that we can send a copy of the cookbook your way. 

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Sunday Chicken Curry (Bengali Style)

The author calls this recipe Robibar Er Murgi Jhol or just a bengali name for Sunday Chicken Curry. Mildly spiced curry, ladled onto hot rice with a sprinkle of freshly squeezed lemon juice, she calls this simple dish one of her all-time favorite comfort food.

Course Main Course

Cuisine Indian

Keyword Bengali Food, chicken curry

Servings 4

Author Prerna Singh

Ingredients

• 1 lb 500g bite-size chicken pieces (mix of bone-in and boneless, also skinless)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp 15ml lemon juice
• 1 tbsp 15g salt, divided
• 1 potato
• 1 red onion
• 2 tbsp 30ml oil, divided
• 1 tsp sugar
• 3 green cardamom pods
• 2 cloves
• 2 bay leaves
• 1- inch 3-cm cinnamon stick
• 1 tbsp 10g grated garlic
• 1 tbsp 8g grated ginger
• 1 cup 237 ml water
• 3 green chillies
• 1 tsp garam masala
• Fresh cilantro leaves for garnish
• Lime wedges

Instructions

• Put the chicken pieces in a big mixing bowl. Add the cumin, coriander, chili powder, lemon juice and 1 teaspoon of salt. Massage with your hands so the spices coat the pieces evenly. Cover the bowl and allow the chicken to marinate for a minimum of 4 hours. Letting it marinate overnight would make the flavor better.
• Peel the potato and cut it into quarters. Set aside. Peel the onion. Slice three-fourths of the onion into thin slices and grate the remaining one-fourth of the onion.
• When ready to prepare the chicken curry, place a heavy- bottomed saucepan over medium-high heat and add 1 tablespoon (15ml) of oil. When the oil heats up, add the potato. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon turmeric. Stir and fry the potato until mildly golden in color, about 3 minutes. Remove the potato from the pan to a separate bowl and set aside.
• To the same pan, add the remaining 1 tablespoon (15ml) of oil and the sugar. Allow the sugar to caramelize for a few seconds and then add the green cardamom, cloves, bay leaves and cinnamon stick. Allow them to sizzle for a few seconds, then add garlic, ginger and grated onion. Stir and cook for 5 minutes, then ass the sliced onion. Sprinkle with the remaining 1 1/2 teaspoons (8g) of salt and the remaining 1/2 teaspoon of turmeric. Stir and allow the onion to cook and turn golden brown in color, about 5 minutes.
• Add the marinated chicken, stir to combine everything evenly and cook for 5 minutes. After 5 minutes, add the fried potatoes, water and green chillies and cook for 15 minutes or until the chicken is cooked through.
• Finally, sprinkle with the garam masala, stir and check for salt at this point. Add any if required. Cook for 2 minutes and turn off the heat.
• Garnish with fresh cilantro leaves, squeeze fresh lime juice on top and serve warm.

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The post Chicken Curry (Bengali Style) appeared first on Indian Simmer.

I would always smirk when people would say that you transform into a different person once you have a baby. The way you feel, the way you react to things, the way you talk. It all felt like an exaggeration to me. Well, until I had a baby!

Now I am not sure how much I have changed, for better or worse, after being a mother but I can assure you my taste buds have definitely taken a turn. So many flavors that I mostly stayed away from before I was pregnant with my first child, were suddenly all I’d crave for. As if a switch was flicked in my head and suddenly all the gulab jamuns, jalebis and biryanis in the world were not enough to satiate me.

That was the time when really Biryani and I became friends. Biryani, a Mughlai Indian rice dish, with its roots deep in the Persian cuisine, is prepared with rice, spices, herbs and meat or vegetables, layered and packed into a clay pot. Then sealed from all the sides the pot is placed on heat and cooked following a cooking method very traditional in India called “dum” which if translated literally, means pressure. Biryani is slow cooked for a prolonged period of time until the meat and the spices and the dry fruits get acquainted with the rice and with each other. This dish is a powerhouse of flavors and in Hyderabad, the Indian epicenter of Biryani, it is cooked more than a hundred ways.

When I thought of cooking something in Crock-Pot Express Crock Multi-Cooker, Mutton curry and Biryani were the two things that popped first in my head. These two recipes are two of my favorites but because they take so long to cook in a traditional way, I end up staying away from them. But because the Express Crock cooks 70% faster than the traditional ways of cooking, I am warming up to these dishes again!

I made a Pressure Cooker Veg Biryani which is loaded with healthy and hearty vegetables. I wanted to add some protein to the dish to make it a wholesome one pot meal, so added edamame seeds. You can also use soy chunks which are another great source of protein and go well with a biryani. I have simplified a traditional biryani recipe to make it easier, quicker (thanks to this multi-cooker’s brown/sauté and pressure cook settings!) and definitely delicious. To make it more appealing to a larger group of people, including my kids who are not huge fans of spicy food, I kept the spice a minimum and so you can also enjoy the inherent flavors of sweet veggies like carrots and cauliflower. I cooked this recipe in the 6-Quart Express Crock model, but depending on your family size, the Express Crock is now available in a 4-Quart and 8-Quart sizes

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Pressure Cooker Veg Biryani:

Biryani is traditionally cooked for a prolonged period of under "dum" pressure in a sealed clay pot. With this Pressure Cooker Veg Biryani I have tried to give the traditional recipe a simple, quick and delicious twist. Something you can whip up in less than 30 minutes  on a weekday too.

Course Main Course

Cuisine Indian

Keyword biryani, pressure cooker, vegetarian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Author Prerna Singh

Ingredients

• Basmati Rice- 1 cups
• Edamame Seeds- 1/2 cup
• Carrots- 1/2 cup cut in 1-2 inch chunks
• Cauliflower florets- 1 cup
• Red onion- 1/2 cup chopped + 1/4 cup (thinly sliced)
• Ghee- 1 tablespoon
• Canola or any cooking oil- 2 tablespoon
• Cinnamon Stick- 1 inch
• Green Cardamom- 2-3 count
• Cloves whole- 1/2 teaspoon
• Cumin seeds- 1/4 teaspoon optional
• Garam Masala- 1 teaspoon
• Golden Raisin- 2 tablespoon optional
• Cashews- 8-10 count optional
• Cilantro- 1/4 cup chopped
• Water- 3 cups
• Salt to taste

Instructions

• Wash rice 2-3 times in tap water. Set aside for 15-20 minutes.
• In the meantime add ghee and canola oil to the Crock-Pot Express Multi-Cooker. Turn the multi-cooker on and set it to brown/sauté setting. As the ghee heats up (2-3 minutes), add golden raisin and cashews. Sauté for approx. 30sec.- 1 min. or until the raisins puff up. Fish the puffed raisins and golden cashews out and set aside for later.
• In the same pot add sliced onion. Cook until brown and cryspy, 3-4 minutes. Fish brown onions out leaving the remaining ghee in the pot. Spread them on the paper towel.
• Add cinnamon stick, cloves, cumin seeds and green cardamom to the same poy.. As they sputter, add chopped onion. Cook until golden, 8-10 minutes. Add salt and garam masala. Give it a quick stir.
• Add veggies, rice and water. Close the lid and place the steam vent on lock position. Turn the pressure cooker to rice setting. The multi-cooker will tell you when the cooking process is over, approx. 12 minutes.
• Once the food is cooked, multi-cooker automatically switches to "warm". At this point, turn the steam vent to open position. Wait till the steam has escaped from the pressure cooker.
• Garnish with golden raisins, cashews, brown sliced onion and cilantro. Serve hot with raita.

Disclaimer: This Pressure Cooker Veg Biryani post was a developed in partnership with the Crock-Pot® brand. All opinions in this post are, as always, my own.

The post Pressure Cooker Veg Biryani appeared first on Indian Simmer.

Fast forward four years and nothing has changed in her. The same warm and curious person, standing quietly in the corner of a very loud room stuffed with people, 4 years back. Only that person has written a book now. That too a stunning one, just like her.

All the warm tones in the photographs with popping colors here and there, just like Naz’s personality. All the heartfelt stories in the book about her heritage, her history and her present are so gripping, you can very well curl up on a couch with this “cookbook” for a quiet afternoon read. But my two favorites were, her dedication to her lovely daughters in the beginning and the truth she has put in all her recipes. Apart from being proud of the work she has put forward with her book, I was blown away by the quality of it. A job very well done, Naz! You will go places with this one.

It was tough for me to pick one recipe from the book as all of them look stunning and sound so tempting. But since I had to pick one, I went with this Orange Masghati. It sounded (and proved to be delightful) and at the same time, simple enough for someone like me who is not a proficient Persian cook. So beyond this, I will let the author do the talking herself. But you have got to check out Naz’s cookbook, Bottom of the Pot which also happens to be the name of her food blog. This one’s a keeper for sure!

GIVEAWAY TIME!

We are giving away a copy of Bottom of the Pot. All you have to do is, drop a comment below and let us know what is your favorite Persian recipe.

Entries open till Oct. 21st. 11:59pm only for US/Canada residents. On Oct. 22nd, a winner will be chosen randomly, who will receive a copy of Naz’s gorgeous memoir style cookbook.

This giveaway is closed. Winner has been announced. Thanks for participating! 

Author’s Notes: Think of Masghati as a cross between Jell-O and panna cotta. It’s infinitely more refined that Jell-O, and it’s not as wobbly as panna cotta. This Orange Masghati is a riff on the more traditional rose- scented one. Play around and use any fruit juice you like (pomegranate juice is also very popular). Masghati is traditionally prepared with wheat starch, commonly used in Persian kitchens as thickener. Here, I’ve used cornstarch which is easier to find than wheat starch, and it works just as well. The amount of sugar you use depends on your taste buds and how sweet the orange juice is. Make Orange Masghati a few hours in advance, and serve chilled out of the fridge with a drizzle of raspberry sauce.

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Orange Masghati

Orange Masghati is a riff on the more traditional rose- scented one. Play around and use any fruit juice you like (pomegranate juice is also very popular). Masghati is traditionally prepared with wheat starch, commonly used in Persian kitchens as thickener.

Course Dessert

Cuisine Mediterranean

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Author Prerna Singh

Ingredients

Ingredients:

For the Masghati:

• Butter for greasing the dish
• 3 cups no-pulp orange juice divided
• 6 tablespoons cornstarch
• 3 tablespoons sugar or to taste; optional
• Chopped raw pistachios optional

For the Raspberry Sauce:

• 6 ounces raspberries
• 1/4 cup sugar
• 1/3 cup hot water

Instructions

• Lightly butter a rimmed 1-2 inch deep dish (a regular pie plate works well). Set aside.
• In a small bowl, combine 1 cup of the orange juice with the cornstarch. Stir until completely smooth, without any lumps, and set aside. In a medium saucepan, combine the rest of the orange juice (2 cups) and the sugar (if using) over medium- high heat, and bring to a simmer to dissolve the sugar.
• Give the cornstarch slurry a final stir to combine, and add it to the pot. Reduce the heat to medium and start stirring immediately. Continue stirring until it starts to thicken and set, 5 minutes. Don't go anywhere during this process (the cornstarch sets quickly and can burn(. You'll know the mixture is ready when it coats the back of a wooden spoon. You don;t want it to get too thick as it will keep setting as it cools. Remove from the heat and immediately pour into the prepared dish and smooth over. Set aside to cool at room temperature, and place in the fridge, uncovered, for 6 to 8 hours to fully set and chill.
• Meanwhile, to make the sauce, set a few raspberries aside as garnish and place the rest along with the sugar and hot water in a blender. Blitz the raspberries until smooth. Transfer to a small bowl, and store in the fridge until ready to use.
• To serve, you can either run a butter knife around the rim of the dish and invert the masghati onto a serving platter or serve directly from the dish. Serve cold, topped with pistachios, the reserved raspberries, and a light drizzle of the raspberry sauce.
• MAKE AHEAD: Masghati is best prepared up to 1 day in advance. It will keep, covered, in the fridge up to 3 days.

The post Orange Masghati- GIVEAWAY! appeared first on Indian Simmer.

In India where a large group of people are vegetarian, which means not just meat or fish but also no poultry or even eggs, eggless baked goods are very common. So over generations chefs and home cooks have developed a whole range of cookies, tarts, pies and cakes using no eggs at all. One such cake from the childhood that is still etched in my mind is Malai Cake.

Traditionally a Malai cake uses just Malai a hindi name for heavy cream and mixed with sugar and nuts. Whipped until light and baked into a cake. And the flavors are just out of the world! Light, airy, smooth and ever so delicate. But then slowly cooks started building on that recipe which honestly asks for years of practice and finesse. As a result, this cake of my childhood was born!

And then I took THAT childhood cake of mine and played with it a little more. This time using one of my favorite new appliances, the Crock-Pot Express Crock Multi-Cooker. This is a multi-use cooker that doesn’t just slow cook but can also be used as a pressure cooker (behold all my chicken curry recipes!), steams, browns and sautés food. But what caught my eye was the “dessert” button and so I had to put it to test. And what better recipe than my tried and tested Malai Cake recipe?

The texture was definitely different from a typical oven baked cake and understandably so because of the use of steam in the pressure cooker. But the cake was moist and light (lighter than when I bake it in the oven). I tried several methods to cook the cake in the multi-cooker. With the cake pan covered and uncovered. With the steam vent open and shut. Several different settings. But figured the best to make the cake light and airy, was to cook it uncovered, with the steam release vent open until all the water escapes the multi-cooker and making the cake rise properly in the process. Turning the heat off and letting the cake finish off cooking in pressure towards the end, helps the cake through.

I served the cake with a side of Orange Whipped Cream or you can just try a simple vanilla ice cream. I used the 6-Quart version for this recipe, but the Crock-Pot Express Crock-Multi Cookers are now also available in a 4-Quart and 8-Quart model. My favorite part is pressure cooking can cook meals up to 70% faster!

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Eggless Pressure Cooker Cake

A play on a traditional Indian recipe called Malai Cake, this eggless pressure cooker cake is vegetarian version of a sponge cake. Other than being completely vegetarian this recipe also uses a pressure cooker to make the cake instead of the traditional use of an oven.

Course Dessert

Cuisine American

Keyword Cake

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

10 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Author Prerna Singh

Ingredients

• All purpose flour- 1 cup
• Granulated Sugar- 1/2 cup
• Vanilla Custard Powder- 2 tablespoon
• Baking Soda- 1/2 teaspoon
• Baking Powder- 1 teaspoon
• Salt- 1 pinch
• Malai Heavy Whipping Cream- 1/2 cup
• Milk- 1/2 cup
• Cardamom powder- 1/2 teaspoon
• Chopped nuts- 1/4 cup almonds or walnuts go best
• Raisins- 1/4 cup
• Oil spray or butter or canola oil to grease the cake pan
• Water- 2 1/2 cups

Instructions

• Bring all the wet ingredients in a mixing bowl. Add sugar. Using a whisk or an electric mixer beat liquid until the sugar dissolves.
• Sift remaining dry ingredients and add to the bowl with wet ingredients. Whisk it all together well, to combine. Make sure there are not lumps in the batter.
• Grease a 9 inch springform pan with either oil spray or butter or canola oil. Transfer cake batter into the springform pan.
• Add 2 1/2cups of water to the New Crock-Pot Express Crock Multi-Cooker. Place steaming rack into the pan. Transfer springform pan into the multi-cooker and place it on top of the steaming rack. Put the multicooker lid in place and make sure its locked. Turn the steam vent to OPEN. Select "Dessert" setting and increase the time to 25 minutes. Press START.
• Now this stage is crucial because it can also get confusing. Display on the multi-cooker will show HEAT but will not show how much time has passed as the cake is cooking because the steam vent is open. But cook the cake as long as the steam is coming off, which is about 25 minutes +- 1 minute.
• Once the steam stops escaping from the vent, press STOP. Replace the vent to sealed position. Leave it that way for 5-8 minutes. This step is equally important because its necessary to finish off the cooking process.
• Release pressure from the pressure cooker. Open the lid. Carefully pull the springform pan out of the multi-cooker. Let the cake cool down completely before taking it out of the springform pan. Run a butter knife around the edges and take the cake out of the pan.
• Serve with a side of Orange Whipped Cream or a simple vanilla ice cream.

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Disclaimer: This Eggless Pressure Cooker Cake was my contribution to Crocktober. This post is brought to you in partnership with Crock Pot. All opinions in this post are, as always, my own.

The post Eggless Pressure Cooker Cake appeared first on Indian Simmer.