Wishing you all happiness today, tomorrow, always......
Saturday, December 29, 2007
Well - you churn everything together and make a delicious ice-cream. But before I give you the recipe, let me tell you that three people have contributed to this recipe and those three people do not even know each other.
Well, first it's Asha (of Foodies Hope and Aroma!). I consider her as my friend though I have never met her. She visits and leaves some special words, not only on my blog but also on many other blogs as well. A new blogger like me feel really encouraged when she stops by. When I read Asha's gorgeous post about CuisineArt Icecream maker, I wanted to buy it. Well, that's exactly what Santa delivered to me this Christmas!;-)
And then it's my mom who told me last week, that she happened to see "my" Sanjeev Kapoor's Khana Khazaana and he used the leftover sweets from Diwali to make the kulfi. And she promptly added that she couldn't note down the recipe since she was in a hurry. I was quite annoyed when I heard that she didn't write down the recipe. But I liked the idea. And as always Sanjeev Kapoor is a phenomenal inspiration for me, anyways!
So finally, I came up with my own recipe by combining whatever I had. First, I thawed all my Diwali sweets - Kaju Katlis, Dryfruit barfis, Almond barfi, Pistachio rolls. and then I modified the cuisineart basic/simple vanilla ice-cream recipe.
Though the recipe calls for the heavy cream which has a high fat content (for getting the right consistency of ice-cream), to manage the calorie intake, serve the ice-cream in smaller scoops. A portion control is the key!
Here's what I did -
Diwali Ice-cream (12 servings)
Leftover Diwali sweets like barfis/katlis/rolls etc
1 cup Reduced fat milk (Preferably organic, not mandatory)
3 cups Heavy Cream (Preferably organic, not mandatory)
1. Crush all the Diwali sweets by hand.
2. Mix cream, milk and crushed sweets with a fork.
3. Pour in the frozen bowl of Cuisineart ice cream maker.
4. Let it churn for about 30 minutes.
5. A yummy Diwali Ice cream is ready!! Garnish with two Kaju Katlis for an absolutely dramatic effect on your guests!
1. I kept a few bits and pieces of the sweets but you can even powder them completely using a blender, if you like.
2. Since the sweets are already loaded with plenty of sugar, I didn't add any additional sugar. Give a taste while you are mixing them, and decide if you still want to add some more.
3. You can even add some wet sweets like rasgulla/gulabjamun etc. If you want to add those, squeeze the excess liquid, and chop them before adding.
4. I didn't really measure the amount of crushed barfis since my mission was to get rid of them!;-) But anywhere between 1 to 2 cups should work. Little more or less will not make a difference.
1. Asha of Aroma/Foodies hope for her wonderful post about ice-creams & Cuisineart.
2. Chef Sanjeev Kapoor's Khana Khazaana - the episode I never saw but just heard from my mom.
3. Cuisineart basic vanilla ice-cream recipe available here.
4. My mom - Well, can't stop by just saying she gave me that half baked recipe of "My" Sanjeev Kapoor. After all, she is my mom. I pretty much owe everything about me to her!
Oh no!!! Look what I found!! As I was looking for the link for updating Sanjeev Kapoor's name on my blog, I found this!! His well-written Mixed Mithai Kulfi is available on his website. Well, now we know two ways of using the Diwali leftovers!!:-)
Friday, December 28, 2007
1 Cup dry Moog beans, make sprouts which is about 3 1/2 cups sprouts
2 “ Ginger, peeled & chopped
1/4 cup cilantro, chopped
2 tbsp. Rice Flour
Salt to taste
½ tsp. Cumin Seeds
1-2 Green Chilies (Optional)
1 small Onion, chopped (Optional)
Oil for frying
1. Grind moog sprouts along with ginger and cumin seeds, salt, cilantro & rice flour.
2. Heat a dosa pan. Grease with oil. Spread the dosa batter in a circular disc.
3. Sprinkle finely chopped onions and green , if you prefer. Use oil as needed for frying.
4. Serve when the brown spots appear.
5. Serve with chutney of your choice.
1. Rice flour makes the pesarettu crispy.
Thursday, December 27, 2007
This is what amazes me the most. Though Indian cuisine is generalized as just tandoori chicken, chicken tikka masala and naan, there is really so much variety. Every state of India has a uniquely different cuisine and even within any state, based on the region, the cuisine is unique. Take an example of my home state of Maharashtra. There is Maharashtrian cuisine with is flavored by Goda Masala (that's how we cook most of the Maharashtrian dishes at home), and then there is Kolhpauri cuisine, Varhadi cuisine, Khandeshi cuisine, Marathwada cuisine, Malvani cuisine, Koli style cuisine, Prabhu style cuisine and many many more types. And same is applicable to each and every state. This variety just amazes me and even if I try diligently, it is just impossible for me to master this diversity of Indian cuisine.
My aunt's recipe which I am sharing today, is generally made with the goat meat or mutton. But I use it for chicken and it tastes good.
1 lb chicken
1 red bell pepper
4-5 dry red chilies (Kashmiri or byadgi)
1/4 tsp. Cumin Seeds
7 pepper corns
1/2 tsp. fenugreek seeds
1 tsp. Black Cumin Seeds (Shah Jeera)
2 tsp. mustard seeds
1/4 cup dry coconut
1 tbsp oil
1 tsp turmeric powder
4-5 garlic cloves, finely chopped
salt to taste
1 tbsp cilantro/coriander leaves chopped
1. Roast all the spices one after the other. Roast coconut till it is deep brown but not burnt.2. Grind the roasted spices, coconut and red bell pepper without adding any water to a smooth paste.
3. Marinate chicken with the above paste, salt, turmeric powder.
4. Add chopped garlic to the above marinade. Cover and refrigerate for at least 2 hours.
5. Heat oil in a pressure cooker/pressure pan or pressure handi. Add marinated chicken. Stir fry for about 5 minutes.
6. Add 1 cup water. and pressure cook for up to 4-5 whistles.
7. Squeeze lemon. Mix well.
8. Garnish with chopped cilantro.
1. I have significantly reduced the number of chilies (from up to 20 kashmiri chilies or 4-5 kolhapuri laungi mirchis)
2. I have also significantly reduced the amount of oil (The recipe called for a whopping 3/4 cup oil!!!)
3. You can let the curry boil till all the water is completely evaporated to make "Chicken Kolhapuri sukha".
4. The original recipe definitely does not have red bell pepper, but I added to get a rich red color. If you have kashmiri chilies with you, you don't need to add red bell pepper.
1. The idea of using red bell pepper for getting the vibrant red color for the Indian curries is by Madhur Jaffrey.
No matter how many other chocolates I have tasted, "Five Star" remains my most favorite, probably because I associate it with my childhood memories.
Wednesday, December 26, 2007
1-2 green chilies
Saturday, December 22, 2007
Pistachio RasPriya Truffle
Friday, December 21, 2007
2. If using turmeric, use it in very little quantity. Note that the color of this rice should be caramel brown and not yellow.
3. For richer flavor, use ghee/clarified butter for tempering. You can also drizzle some ghee over the rice, after it's cooked.
Thursday, December 20, 2007
There are many types of Dhoklas. The most popular are khatta dhokla which is white and khaman dhokla which is yellow. Then, there is Nylon Khaman Dhokla which is made from besan (chickpea flour). And of course, there are numerous permutations and combinations with Toor daal dhokla, Moog daal dhokla, green peas dhokla, mixed daal dhokla, Wheat dhokla, Sandwich Dhokla, Rawa Dhokla or even lilwa tuvar dhokla.
My mother-in law sends me a yearly supply of "Khatta Dhokla" flour. It's a homemade coarse flour of urad daal and rice. It is fermented using sour buttermilk or yogurt. Because of that sour taste, it is called Khatta Dhokla. Nylon Khaman Dhokla is readily available in most of the Farsan Marts. The readymade, instant dhokla packets that I have tried are Gits, Chitale Bandhu, Tarla Dalal, & Ramdev. My most favorite is Ramdev and close second is Tarla Dalal brand. I am not sure if Ramdev is available at the Indian stores in United States.
When you travel towards Gujarat from Mumbai, you get "Shree ji khaman" in the train. That's the best dhokla I have ever tasted. The following recipe is my attempt to create that taste. Why the soaked chana daal? You are right. It's not mandatory. But it gives a nice bite to the otherwise smooth batter of the Dhokla. If you don't care for it, or have simply forgotten to keep a spoonful away, don't worry about it. Proceed with the rest. You will get the same results.
Note - Most of the Gujarati households refer to this dish as just "khaman" rather than "Khaman Dhokla" as referred elsewhere.
1 cup rice
1 cup + 1 tbsp chana daal
1 cup urad daal
1 cup buttermilk
1 tsp baking soda
1 tbsp oil
salt to taste
2 tsp green chili-ginger paste
1 tbsp oil
1 tbsp buttermilk or water
1 tsp mustard seeds
1 tsp sesame seeds
A generous pinch of asafoetida
2 tbsp chopped cilantro/coriander leaves
1 tbsp grated coconut (Optional)
2 chilies, slit (Optional)
1. Soak the daals and rice overnight.
2. Grind to a coarse paste except 1 tbsp chana daal.
3. Cover and keep for fermenting, in a warm place for at least 8 hours. Refrigerate the remaining 1 tbsp chana daal.
4. Mix buttermilk, oil and baking soda. Make sure that the buttermilk is at the room temperature. Add this mixture to the batter. Add salt, ginger chili paste and 1 tbsp refrigerated chana daal. Mix well. Add more water if necessary to make idli batter like consistency.
5. Grease thalis (metal plates) or cooker containers. Heat water in the pressure cooker.
6. Equally divide the batter in plates or containers. Steam without pressure for 20 minutes.
7. Open the pressure cooker. Let dhokla cool down a little. Cut into squares.
8. Heat oil in a small saucepan. Add mustard seeds, sesame seeds, asafoetida. As they splutter, switch off the gas, add buttermilk or water and pour on the dhokla evenly. 9. Garnish with coconut, cilantro and green chilies.
1. Urad daal and rice can be ground together (dry) and kept in an airtight container. So when you want to make dhokla, you can just add plain yogurt or buttermilk for fermenting. But I feel that, the soaked daal dhokla tastes better.
2. When you add water to the batter to adjust the consistency, make sure it is lukewarm.
3. You can sprinkle a dash of freshly crushed black pepper or paprika over the dhokla batter in the thali, before steaming.
4. You can use brown basmati rice instead of white basmati rice. It will give a slight brown shade to the dhokla.
5. This Dhokla has a pale yellow color so I haven't added any turmeric powder. The pale yellow color is given by the chana daal. If you want a bright yellow shade, you can add turmeric powder.
Wednesday, December 19, 2007
2. Wash them and soak in water till they are completely submerged. Soak them overnight or at least for 8 hours
3. Once the beans look swollen, drain all the water. Transfer them to a colander with small perforations.
7. Once the sprouts are ready, transfer them to individual "freezer friendly" ziploc bags. Write date by permanent marker so you know when you froze them and use them in the "FIFO" manner. (First In First Out)
White Peas Sprouts
Red Chowli Sprouts
Green Chana sprouts
Lima Beans Sprouts
Kulith/Horse Gram sprouts
Green Peas Sprouts
1. Sara Moulton is an executive chef of Gourmet magazine. More information, click here.
This post is my contribution to AMFM:Dry Fruits hosted by Yum Blog.
Tuesday, December 18, 2007
Khandvi in Gujarati and Suralichya vadya in Marathi, both indicate the same yellow colored, jelly roll style savory snack. Probably because it's readily available in the Gujarati Farsan Marts of Mumbai, it is considered more Gujarati dish than a Maharashtrian one. But it's same in both the cuisines, just the name is different.
I was scared to try them, thinking they may be difficult to make. But it was a pleasant surprise to know that they are not that complicated. The consistency of the batter such that it coats the spoon evenly and spreading the batter on the steel plates while still hot are the two key factors in getting a yummy Khandvi.
Khandvi /SuraLichya Vadya
1 cup besan /chickpea flour
1 tsp all purpose flour or corn starch
1 cup buttermilk
1 cup water
1 tsp ginger-chili paste
A pinch of turmeric powder
Salt to taste
Garnish1 tbsp cilantro/coriander leaves, chopped
1 tbsp freshly grated coconut
1 tbsp oil
1/2 tsp mustard seeds
Method1. Whisk buttermilk and water in a saucepan. Add besan and flour. Whisk to make a smooth batter without any lumps.
2. Add salt, turmeric powder, ginger-chili paste. Stir well.
3. Turn on the gas. Keep stirring. The gas should be on the lowest mark.
4. Let it cook for about 11 minutes. Make sure it doesn't stick to the bottom or burn.
5. Take about 1/4 cup batter and spread thinly on the steel plates (thalis).
6. While spreading the batter, keep the saucepan on the low flame so it's easier to spread.
7. Cut about 2" slits by knife and roll up like jelly rolls.
8. Garnish with coconut and cilantro.
9. Take a microwave safe small bowl. Add oil and heat it for 30 sec. Add mustard seeds and heat it again for about 30 sec to hear the spluttering. Pour the hot oil over the Khandvi.
and here's the recipe for the Kothimbeer Vadi
1. Do not grease the thalis before spreading the batter.
2. Cut the strips only after the rolled batter has cooled down.
1. Microwave tempering idea is based on Ms. Julie Sahani's book Moghul Microwave.
Sunday, December 16, 2007
Here's how I make it.
Kaju chi Usal (Serves 4)
काजू ची उसळ
1 cup dry cashewnuts
Salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/8 tsp turmeric (Optional)
7-9 curry leaves
1 red chili, halved
1 green chili halved
1 tbsp coconut
1. Soak dry cashewnuts in 1 1/2 cup warm water for about 2 hours.
2. Heat oil in a wok/kadai/dekhchi.
3. Add all the ingredients for the tempering.
4. As the mustard seeds start spluttering, add drained cashews and 1 tbsp water.Add salt to taste.
5. Cover with the lid. Let them cook.
6. Once they are cooked but not too mushy, switch off the gas.
7. Garnish with coconut.
1. Use unsalted, raw cashewnuts for the best results.
4. If you like your kadhi spicier, grind the green chili along with the remaining ingredients in the mixie.
Saturday, December 15, 2007
Interesting Read -
Mahesh Lunch Home by BusyBee
2 tsp rawa
Friday, December 14, 2007
I love to slurp the corn in this very simple curry that my aunt makes. I called her today to get the recipe so I don't miss any ingredient. The rice flour is the secret ingredient that works as a binder for the curry.
The curry really tastes delicious after the corn is soaked in the masala. So make it in the morning and serve it in the night. It's yum!
Corn Green Curry (Serves 4)
1 packet corn on cob, frozen or fresh with 6-8 small cobs
salt to taste
Grind to paste
4 tbsp fresh coconut
3 green chilies
3-4 cloves of garlic
1 tsp tamarind pulp
2 tbsp rice flour
1 tsp oil
1/2 tsp mustard seeds
1/8 tsp turmeric powder
1/2 small onion, finely chopped
1. Pressure cook corn on cobs for about 3-4 whistles. If corn on cobs are big, cut them.
2. Grind all the ingredients for the paste except rice flour. Once the paste is fine, add rice flour in the last stage of grinding and swirl quickly in the blender.
3. Heat oil. Add mustard seeds, turmeric powder and onion.
4. Once the onion becomes soft, add green masala paste and fry for 2 minutes.
5. Add cooked corn on the cobs and 1 cup water.
6. Add salt to taste. Bring to boil.
7. Simmer for 11 minutes adding more water if necessary.
1. Due to the rice flour, the curry becomes thicker as time goes on. So just before serving, you may need to add some more water for the desired consistency. If you do add water, do not forget to boil it again.
2. It's easier to cut the corn on cobs after they are pressure cooked.
The above picture is my contribution to Click: Au Naturel at Jugalbandi.
Thursday, December 13, 2007
Mango Lassi (Serves 2)
Wednesday, December 12, 2007
Tuesday, December 11, 2007
Is it Moghlai or Mughlai? Which one is correct? Thanks for your help in advance! Till I find the correct answer, bear with my Moghlai.
Here's the fragrant recipe -
Moghlai Garam Masala
2 parts Cloves
3 parts Cinnamon
3 parts Peppercorn
1. Roast all three spices lightly one after other.
2. Grind to a fine powder.
3. Store in a dry, airtight container.
Sumeet Recipe Booklet.
I would like to send this post to Sunita's Monthly Spice event:Cinnamon.
It's extremely cold here, and so today I prepared this heartwarming Khichadi. Easy to make, just perfect for a lazy day.
Mom's Moog Daal Khichadi
1 cup rice
1 cup moog daal
A pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp goda masala
Salt to taste
3 1/2 - 4 cups water
1. Check daal and rice for any impurities. Wash. Keep in a big container of the pressure cooker.
2. Add water and all the ingredients mentioned above.
3. Let the mixture soak till you are ready to eat. Soaking time can vary anywhere from 2-3 hours to 10 minutes. It's a hassle-free Khichadi. No stringent rules here.
4. Pressure cook for about 4-5 whistles.
5. Let the pressure drop of its own.
6. Open the steaming Khichadi. Serve hot.
7. Achar/Papads/Raita would be ideal accompaniments.
Serve with -
2. Plain yogurt
3. Tempered oil - Heat 1 tbsp oil in a small tempering pan. Add 1/2 tsp mustard seeds. As the seeds splutter, bring the tempered oil to the table. As everyone takes their share of Khichadi on the plate, drizzle few drops of tempered oil on the Khichadi. It should make that trademark sizzling sound.
1. You can make variations of this Khichadi by adding chilakewali moog daal(green moog daal with peels) or sprouted moog beans.
2. The tempered oil can also be made in the microwave. Heat oil in a microwave safe pyrex ramekin for 30 seconds. Add mustard seeds. Heat for another 30 seconds or till the mustard seeds start spluttering. The microwave times vary so you need to check which time suits best for your microwave.
3. The proportion of rice/daal can be changed from 1:1 to 1:2 if you prefer mushier/softer version Khichadi (like a porridge) with more daal. or 2:1 if you prefer dry khichadi like pullao.
4. You can substitute Dhanajeera powder (coriander/cumin seed powder), or some khada masala (whole spices) if you don't have goda masala.