Thursday, October 23, 2014
Tuesday, October 21, 2014
Phool Makhne ki Kheer - Puffed Lotus Seeds Pudding!
Makhna or Phool Makhna is puffed lotus seeds. They are considered quite nutritious. I bought this packet simply out of curiosity. Traditionally, I am not familiar with this food. I have added these puffed lotus seeds to the Kormas and Curries. But I always wanted to make "Kheer" where they are used as the main ingredient. I looked up my two food Gurus for the inspiration - Tarla Dalal and Sanjeev Kapoor. I , then decided to make my changes and created my own recipe as below.
Makhne Ki Kheer
Puffed Lotus Seeds Pudding
1 cup Puffed Lotus Seeds/Makhna/Phool Makhna
1 tsp. clarified butter/ghee
3 cups milk - preferably whole or 2% milk
1 cup evaporated milk
3/4 cup sweetened condensed milk
1/4 cup ricotta cheese or mava/khoya/khava
2 tbsp. MTR Badam Milk Masala
Crush to powder
3-4 green cardamoms, peeled
1 very small piece of nutmeg
Few threads of saffron
1. Heat a spoonful of ghee. Roast puffed lotus seeds/Makhna. Set aside.
2. Heat milk, evaporated milk and condensed milk. Keep stirring from time to time. When it comes to boil, lower the gas and let it simmer for few minutes. Add ricotta cheese. Mix well.
3. Add roasted makhna, MTR Badam Milk Masala and crushed cardamoms and nutmeg.
1. Sugar can be used instead of sweetened condensed milk.
2. I served this kheer in Kulhads - Indian earthen pots.
Monday, October 20, 2014
If you are fond of garlicky flavor, you may like this zesty Gujarati Puffed Rice.
Garlic flavored Puffed Rice
12 cups Puffed Rice/Mamra/Kurmure
salt to taste
2 cups roasted peanuts
Grind to a fine paste
1 bulb garlic, peeled and roughly chopped
1 tbsp. chili powder
1/2 tbsp. water
1/2 cup oil
2 sprigs curry leaves, torn
1/2 tsp asafetida
1/2 tsp turmeric powder
Mora Sev/Plain Sev
1. Pound entire garlic bulb with chili powder and water. You can also use a blender.
2. Roast puffed rice/kurmura till it's crispy. Do not let it burn.
3. Heat oil in a heavy bottomed wok.
4. Add curry leaves, asafetida and turmeric powder.
6. Add peanuts and roast for 2 minutes till crispy.
9. Let it cool down. Store in an airtight container.
1. This recipe uses an entire bulb of garlic. Use more or less garlic cloves based on your personal preference.
2. This chevda is generally topped with mora sev/plain sev, while serving.
3. Use mild or hot chili powder based on desired heat level.
Lasaniya Mamra with Mora Sev
Thursday, October 16, 2014
From the top left corner: Pohyancha Kachcha Chiwda, Shev, Kadboli, Anarasa, Shankarpale, Chakli, Karanji (in the center)
- Lasniya Mamra
- Karwari Chakli
- Baked Shankarpale
- Godache Shankarpale
- Tikhat Shankarpale
- Khare Shankarpale/Namakpara
- Methi Paara
Other Spicy Delicacies
- Khari Puri
- Muth na Khakra
Other Sweet Delicacies
Diwali Special Desserts
सर्वेत्र सुखिनः सन्तु!
(Let everyone be blessed!)
Wednesday, October 15, 2014
Today's recipe is inspired by "Pizza Blanco" that we had at an Italian Pizza restaurant. This unique restaurant had a variety of pizzas. Potato and pizza sounded very different. We did make a special request to hold off the bacon.
1 pizza crust - homemade or ready made
1/3 cup ricotta cheese
1 potato, very thinly sliced
1-2 garlic cloves, peeled & thinly sliced
1 mozzarella cheese stick, cut into rounds
chopped chives or spring onions
salt and crushed black pepper
1. Preheat oven 500F
2. Bake pizza stone for at least 10 minutes.
3. Meanwhile, let's assemble the pizza. Spread ricotta cheese uniformly over the crust.
4. Arrange potato slices around the pizza crust.
5. Place thinly sliced garlic between two potato slices.
6. Spray cooking spray on the potato and garlic slices.
7. Arrange mozzarella rounds on top.
9. Garnish with chives or spring onions, salt and pepper.
1. Depending on the size of the pizza crust, the proportion of ricotta cheese, potato slice etc. may vary.
2. Increase or decrease the quantity of garlic cloves based on personal preference.
Tuesday, October 14, 2014
We had an impromptu plan for a tea party with new family that has moved from Chennai to our city. Their little girl is in Gudiya's class. Gudiya was very eager to invite her new friend. We thought it would be a nice play date for the girls while we would get a chance to meet the parents.
I had soaked urad daal and rice that morning for making idli. I thought about making Idada - Dhokla without fermentation for the tea party. I, of course made tea and also served other readymade items like milk cake, some cookies and spicy mix. Our new friend got a Tamilian delicacy - banana blossom vadas. They were delicious.
Steamed Dumpling From Gujarat
1 cup Urad Daal
2 cups rice
2"Ginger, peeled/roughly chopped
3-4 green chilies
salt to taste
1/4 cup yogurt
1 tbsp. oil
1 1/2 tsp baking soda
2 tbsp. oil
1 tsp mustard seeds
2 tsp sesame seeds
A generous pinch of Asafoetida
1/4 cup minced cilantro
1. Soak urad daal and rice for about 5-6 hours.
2. Drain and grind using minimal water. Add ginger and green chilies and make a smooth batter. Mix salt.
3. Whisk yogurt, oil and baking soda. Add to the batter.
4. Add water as needed to resemble Idli or dhokla batter.
5. Grease the containers of dhokla maker.
6. Distribute the batter equally among about 4 plates.
7. Sprinkle freshly crushed black pepper.
8. Steam for 15-20 minutes.
9. Take off from the pressure cooker. Let it cool down for 5-10 minutes.
10. Cut into squares or diamonds.
11. Sprinkle minced cilantro.
12. Heat oil in a saucepan. Add mustard seeds, asafetida and sesame seeds. Take care as sesame seeds splutter.
13. Take off the gas. Wait for few seconds. Add 1/4 cup water.
14. Pour over the dhokla pieces.
15. Serve warm dhokla with chutney of your choice.
1. If you like spicy snack, add minced chilies in the tempered oil before drizzling over the dhokla.
2. Instead of black pepper powder, you could also sprinkle, red chili powder or Gujarati Pickle Powder - Sambhar powder.
3. Although the ingredients are almost similar, Idada is different compared to Khata Dhokla. One of the major differences is that Khata dhokla needs fermentation.
4. Never put pressure while steaming dhoklas.
Our Tea Party
Milk Cake, Cookies and Hot Spicy Mix for the Tea Party
Monday, October 13, 2014
Chia seeds are embellishing my daily cooking these days. I have already used them in simple Roti, Thepla and even ice cream. Today, I've decided to add them to my thalipeeth.
Chia Seeds Thalipeeth
Chia Seeds Multi Grain Flatbread
1 cup Thalipeeth BhajNi
salt to taste
1 1/2 tbsp. chia seeds
1/2 tsp turmeric powder
1/3 cup minced onion
1/4 cup minced cilantro
2-3 green chilies, minced (more or less, depending on the desired heat)
Oil for cooking
1. Mix all dry ingredients.
2. Add onion, cilantro and chilies.
3. Knead to a smooth dough, adding water as needed.
4. Make 4 uniform balls. Flatten one ball at a time directly on hot tawa.
5. Make few holes using the back of the spoon.
6. Drizzle some oil in those holes. Cover and let it cook.
7. Remove the cover and cook on the other side till crispy. Add oil as needed.
8. Serve hot thalipeeth off the pan.
1. If you find patting thalipeeth directly on hot tawa too daunting, use this simpler method. Place a ball of dough, between two sheets of plastic wrap. Roll using a rolling pin or pat using hands. Take off the plastic and place directly on the hot tawa.
2. Traditionally, hot thalipeeth is served with a dollop of homemade white butter - loNi.
Sunday, October 12, 2014
Shrimp and pesto is a wonderful combination. I used it with farfalle pasta for the weeknight dinner the other day.
Pesto Shrimp Farfalle
1/4 cup Basil Pesto (Homemade or readymade)
2 cups cooked farfalle pasta
salt to taste
15 shrimp with 1 tbsp. basil pesto
1 tsp. oil
2 cloves garlic, minced
1 red bell pepper
Freshly ground black pepper
Freshly squeezed lemon juice of 1/2 lemon
1. Marinate cleaned, deveined shrimp with spoonful of basil pesto
2. Cook farfalle pasta per package instructions.
3. Prepare basil pesto or use a readymade one.
4. Heat oil in a heavy bottomed saucepan.
5. Add garlic and bell pepper. Sauté for a minute without letting garlic burn or turn brown.
6. Add shrimp and sauté till cooked.
7. Add basil pesto and cooked farfalle. Mix well.
8. Add salt to taste.
9. Sprinkle freshly ground black pepper and lemon juice.
1. I use less oil since pesto already has oil in it.
2. Do not overcook pasta. Make sure that it's al dente!
Saturday, October 11, 2014
Not in my wildest dream, - Yes! I dream about food!;-) - I had ever thought that I would see purple carrots in this life time, that too, of all the places in the United States. I had seen this unique Punjabi recipe called "Kanji" using black/purple carrots @Sanjeev Kapoor's website. I was intrigued as I had never seen these colorful carrots ever in Mumbai markets. Also, Kanji means something totally different where I come from. It's just another name for "Pej" - starchy rice water broth. But Sanjeev Kapoor's Kanji was more like a fermented drink involving purple/black carrots.
Well, as soon as I spied purple carrots at our local Sprouts, I knew I was going to make this Punjabi Kanji. I used Sanjeev Kapoor's recipe for reference and also added Himalayan Pink Salt (because I had it and hence, I am going through this Himalayan Pink salt phase!). I also added 2 Guntur chilies whole, thinking it may perk up the drink.
This drink gets beautiful color due to anti-oxidant rich purple carrots. By the end of 2-3 days of sunny window treatment, the drink turns shocking pink. You may mistake it for Kokum Drink. Carrots get completely drained out of their vibrant color and turn into mere orange. Now, I must caution you, that it could be an acquired taste for people who have not tried it ever. But you will certainly be won over by its color.
While I was raving and writing about these purple carrots, Gudiya stopped by and she shared the trivia of the day. It seems, all carrots were originally purple and orange carrots were cultivated much later. She'd read it in her school library. I googled it and found it to be true!
Kale Gajar Ki Kanji
2 Purple Carrots, peeled, cut into sticks
700 ml filtered water
1 tsp Pink Himalayan salt (or any salt)
2 Guntur Chilies, whole
A pinch of black pepper powder
1. Rinse and peel carrots. Cut into sticks.
3. Pour remaining spices and water.
4. Stir. Put a muslin cloth and tie it.
5. Keep on a sunny window for 2-3 days till it's vibrant shocking pink.
6. Consume immediately.
1. Refrigerate any unused drink and consume within 3-4 fays.
2. This drink may need an acquired taste.
3. I didn't add beetroot as Mr. Kapoor suggests in his recipe.
Purple Carrots - Peeled & Unpeeled
After making the water shocking pink, carrots are now orange!!