Saturday, February 28, 2009

Missi Roti


I like to keep chickpea flour : wheat flour ratio 1:1 for this delicious roti. I think besan adds a nice flavor to it. I also think, more besan makes it stickier to knead the dough but tastes surely delicious.

Missi Roti
Ingredients
1 cup besan /chickpea flour
1 cup wheat flour
salt to taste
1/2 tsp turmeric powder
1 tbsp chopped cilantro/coriander leaves
1 small onion, chopped
1/4 tsp owa/ajwain/ajowan/ajmo/carrom seeds
1/2 tsp chili powder
1 green chili, minced (optional)

oil for frying


Accompaniment (Optional)
Ghee/clarified butter
or
homemade white butter/Makhan/LoNi

Method
1. Mix all the ingredients except oil.
2. Adding water as needed, knead the dough.
3. Roll out rotis using oil and wheat flour as needed.
4. Roast on a frying pan adding oil, till brown spots appear on both sides.
5. Serve hot with white or clarified butter if desired.

Note -
1. You can reduce the amount of besan which will probably make it easier to knead and work with the sticky dough.
2. For a change, sometimes I roast besan, let it cool down & proceed.
3. Sometimes, I use spring onions/scallions (both white and green parts) instead of regular onions. If using spring onions, make sure to chop both white and green parts very finely. In that case, do not use cilantro.

This post is my contribution to RCI -Haryana at EC's Simple Indian Food

RCI event is started by Lakshmi of VeggieCuisine.

Friday, February 27, 2009

Green Peas Paratha

Yeah!! I am working on the perfect circle!!!;-D

Green Peas Paratha
Ingredients
2 cups wheat flour
salt to taste
1 tsp oil

For stuffing -
1 cup green peas (fresh or frozen)
1 tsp ginger-garlic paste
1/2 tsp cumin seeds
2 tbsp cilantro - chopped
1/2 tsp garam masala
1 green chili, minced
1 small onion, chopped

Oil for frying - as needed
heat flour for dredging

Suggested Accompaniment
Raw Mango Achar /pickle
Plain Yogurt/Curds

Method
1. Mix wheat flour and salt. Knead a dough adding water and 1 tsp oil. Cover and set aside.
2. Blanch green peas. Drain. Lightly crush them with potato masher.
3. Add all the remaining ingredients for stuffing.
4. Make a ball of dough. Roll out a small disc using wheat flour for dredging.
5. Place a spoonful of stuffing in the center. Bring the corners together and roll again.
6. Roast on the hot pan using oil as needed, till brown spots appear on both sides.
7. Serve hot with achar and plain yogurt.

This post is my contribution to RCI -Haryana at EC's Simple Indian Food

RCI event is started by Lakshmi of VeggieCuisine.

Thursday, February 26, 2009

Chholay Biryani

Recipe Source -

http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=2269&Header=Indian%20Recipe&MenuId=9


My Modifications -

It's a zero oil recipe by Sanjeev Kapoor. Why to modify??:-D


Credits

http://www.sanjeevkapoor.com/

This post is my contribution to RCI -Haryana at EC's Simple Indian Food

RCI event is started by Lakshmi of VeggieCuisine.

Wednesday, February 25, 2009

Palak Gajar Daal Muthiya


Palak-Gajar-Daal na Muthiya
Ingredients
1 cup grated carrots
1 cup shredded, fresh spinach
salt to taste
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 - 2 tsp green chili-ginger paste
1 tbsp plain yogurt (optional)
1 tsp sesame seeds

Soak overnight
3/4 cup masoor daal
1/4 cup chana daal

Tempering
2 tsp oil
1 tsp mustard seeds
1 tsp sesame seeds/teel/tal

Garnish
1 tbsp chopped cilantro/coriander leaves
1 tbsp fresh, scraped coconut
1 small lemon, squeezed

Method
1. Soak daals overnight or for about 7-8 hours. Next morning, grind them with asafoetida & turmeric powder, without adding any water.
2. Take the batter out. Add carrot, salt, spinach, chili-ginger paste, salt and yogurt - if using. Slowly knead together to form a dough.
3. Shape into rolls as shown below.
4. Steam the rolls in the pressure cooker or idli steamer without putting any pressure/weight.
5. Take off the cooker. Let them cool down a bit. Cut into bite sized pieces.
6. Heat oil in a small saucepan. Add the ingredients for tempering. Pour sizzling oil all over the muthiyas.
7. Garnish with cilantro, coconut & fresh lemon juice. Serve warm.

Note
1. Add yogurt while kneading slowly so the dough shouldn't get too sticky.
2. If you like, instead of tempering, you can even saute the muthiyas in oil.

This is my entry to Ashwini's Lentil Mela.

Tuesday, February 24, 2009

Vatanya Ambat - Dry Green Peas Curry



Vatanya Ambat
Green Peas Curry
Ingredients
2 cups dry green peas sprouts
1 tbsp onion, chopped

1 small tomato, chopped
salt to taste


Grind to a fine paste
1/2 cup fresh coconut
4 - 5 byadgi chilies, roasted in a few drops of coconut oil
2 tsp tamarind pulp


Tempering
1 tsp oil (use coconut oil for the authentic flavor)
1 tbsp chopped onion

Method

1. Add green peas sprouts and chopped onion in a saucepan. Add 1/2 cup water. Bring to boil. As it boils, switch the gas to low. Cover partially and let it cook.

2. As the sprouts are cooked, add tomato. Let it simmer. Add water if needed.

3. Grind the masala per the directions above. Add masala in the saucepan. Add 1/2 cup water. Adjust water to make not very thin but not thick gravy. Add salt . Bring to boil.

4. Heat oil in a small saucepan. Add chopped onion. Saute till it becomes brownish but not burnt. Pour the sizzling oil in the curry. switch off the gas. Cover immediately.

5. Serve with plain rice.


Note -

1. Fresh green peas can be substituted. Dry, white peas can also be used.


This post is my entry to Aparna's celebration of the color - Orange.

"Food in colours" event is started by Sunshinemom of Tongueticklers.

Monday, February 23, 2009

Jai Ho A.R. Rahman & Varichi Khichdi


It was simply amazing watching Oscars last night. Kudos to A.R.Rahman for bagging the two prestigious awards. "In my life, I've had a choice between love & hate. I chose love and I am here!" - well said, Mr. Rahman. We are so proud of you. You are a genius!

and kudos to Mr. Resul Pookutty! "I come from a country and a civilization that has given the universal word. That word is preceded by silence, followed by more silence. That word is 'Om.' So I dedicate this award to my country." Well said, Mr. Pookutty!

"Slumdog Millionaire" the movie swept the eight awards at the Oscars last night. Way to go, everyone associated!!

& I didn't even know about the documentary "Smile Pinky". But it will surely spread awareness about the operation smile train.

Let's celebrate it with Varichi Khichdi. Well, it's Mahashivratri, remember?:-D

Varichi Khichdi
Ingredients
1 cup vari/variche tandul/bhagar/moryo/samo
2 cups hot water
1/4 cup crushed roasted, unsalted peanuts/daanyache koot

salt to taste
sugar to taste

Tempering
1 tbsp ghee/clarified butter
1/2 tsp cumin seeds
1 - 2 green chilies, slit

Garnish
1 tbsp fresh coconut
1 tbsp cilantro/coriander leaves (optional)

Accompaniment
Plain Yogurt
or
sweetened yogurt (yogurt+salt+sugar)
or
lemon wedges

Method
1. Roast variche tandul/bhagar/samo/moryo in a nonstick saucepan on a low heat till they slightly change color. Switch off. Let it cool down.
2. Slowly pour hot water while stirring with the hand. Cover and keep aside for about 30 minutes. Fluff it with a fork so there are no lumps.
3. Heat ghee in a pan. Add cumin seeds and green chilies.
4. As the seeds and chilies sizzle, add fluffed vari/samo/bhagar/moryo. Also add crushed peanuts, salt & sugar to taste. Sprinkle about a spoonful of water. Mix well.
5. Cover and let it cook for 5 minutes on a low flame.
6. Stir in coconut & cilantro - if using.
7. Serve with any of the accompaniments mentioned above.

Friday, February 20, 2009

Puffed Wheat Bhel - Andhra Style

As I was browsing through Sailu's beautiful blog, I came across Murri Mixture - Andhra Style Bhel. This bhel looked different. So I decided to give a shot. But instead of murri or puffed rice, I used puffed wheat. We loved it. Thanks, Sailu for sharing a wonderful recipe.

Recipe Inspiration -

Puffed Wheat Bhel
Ingredients
2 cups puffed wheat (no sugar added)
1 tsp oil
1 tsp turmeric powder
1/4 cup roasted peanuts
salt to taste
1 small onion, chopped
1 small tomato, chopped
1/4th piece of cucumber, chopped
1 green chili, minced
1/4 cup boiled chickpeas, cooled
1 small potato, boiled & peeled & chopped
1 small lemon, squeezed
1 tbsp cilantro, chopped
A generous pinch of chaat masala

Method
1. Heat 1 tsp oil in a pan. Add turmeric powder. As it sizzles, add peanuts and puffed wheat. Saute for 2 minutes without letting it burn.
2. Take off the gas. Add all the remaining ingredients.
3. Mix well and serve immediately.

Note -
1. You can add sev/ganthiya to the above mixture if you prefer. I didn't add any.

2. I used "Natural Nutrition" brand for the puffed wheat. It was available in the cereal aisle.

Doi Maach - Bengali Fish & yogurt curry

Being from a coastal city, I always associate fish curries with coconut. Honestly, fish and yogurt may have made me very apprehensive before. But blogging has made me bold and I love to explore something different all the time.

Those of you who are familiar with my other blog Enjoy World Food, may know how much I like "Cooking Light/find.myrecipes". I love their lighter take on the world cuisines. So I wanted to check out their Indian food section. I was almost certain that it would feature only the ubiquitous chicken tikka masala with naan. But to my surprise, they even had Doi Maach and Asparagus Talasani?

This Doi Maach recipe is contributed by Ms. Monica Bhide for Cooking Light.


Doi Maach
Fish in yogurt sauce

Recipe Source -

My Modifications -
1. I used skim yogurt as opposed to the whole milk yogurt recommended. I do not know if that's the reason their version looks more whiter and creamier than mine. But I loved the taste of this curry. I served it with plain brown basmati rice.

2. Instead of Mahi Mahi, I used Tilapia. Tilapia is a delicious fish that goes well in any Indian curry sauce. I have used it in several of the seafood recipes like this & this. For frying, Tilapia fillets can be used. But in my experience, for curries, use boneless Tilapia tenderloins which are thicker. I get those from Costco.

Credits
&

Thursday, February 19, 2009

Shallots Rice

I learnt about this rice from my friend, S who taught me several Keralite dishes. I think she used to add a tiny pinch of turmeric powder, and I went a little overboard!:-D But I liked this bright yellow too.



Shallots Rice
Ingredients
1/2 cup rice, rinsed & drained
Salt to taste


Tempering
2 tsp oil or ghee
2-3 shallots/small onions, chopped
1 clove of garlic, chopped
A pinch of turmeric powder


Garnish
1 - 2 garlic greens, chopped (optional)


Method
1. Heat oil or ghee in a saucepan.
2. Add garlic and chopped shallots. Saute till they are soft but do not let it turn brown.
3. Add turmeric powder. and saute for a few seconds.
4. Now add drained rice. Saute for 1 minute.
5. Add 1 cup water. Add salt to taste. Bring to boil.
6. Lower the flame as the water boils. Cover and let it cook.
7. Keep covered when completely cooked for 5 minutes.
8. Garnish with garlic greens - if using.


Note -
1. I used basmati rice for this recipe.
2. Adding garlic greens was just my idea since I had it on hand.
3. Serve this rice with some spicy curry or stew.

Wednesday, February 18, 2009

Sabat Moong - Punjabi style Mung beans


I cook with lots of beans and sprouts. We love them all, but we have a special preference for the Moong or mung beans.

Sabat Moong
Whole Mung Beans
Ingredients
salt to taste
1 onion, chopped
1 tomato, chopped
1/2 tsp Punjabi Garam masala or Kitchen King Masala

Tempering
2 tsp oil or ghee
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 dry, red chilies, halved
1 tsp ginger, minced
1 tsp garlic, minced

Garnish
1 tbsp coriander leaves/cilantro, chopped
1/2 lemon, squeezed


Method
1. Heat oil in a kadai or saucepan.
2. Add cumin seeds, red chilies, turmeric powder, ginger and garlic. Saute for 2 minutes.
3. Add onion. Fry till onion is softened.
4. Now add tomato. Saute till the tomato becomes a mush.
5. Now add moong sprouts and 1 cup water. Bring to boil.
6. Lower the gas, cover with a lid. Let it cook for 12-15 minutes till moong are cooked but they should not become a mush.
7. Add garam masala and salt to taste.Simmer for 5 minutes till water is evaporated.
8. Garnish with cilantro. Squeeze lemon juice just before serving.

Note -
1. You can pressure cook moong beans but make sure that they are not overcooked. Also, you may need to reduce the simmering time accordingly.

This post is my entry to Legume Love Affair - Eighth Serving at The Well Seasoned Cook.

Tuesday, February 17, 2009

Kantola



Kantola/Kartola

Parwar



Parwar/Goyanta/Potol

Punjabi Tea Masala

How about a cup of refreshing tea with a distinct fennel seeds aroma? I think it's just perfect for the "Think Spice: Fennel seeds".

Punjabi Tea Masala
Ingredients
1/2 tbsp fennel seeds/variyali/saunf/badishep
5 cloves
5 green cardamoms
1 brown cardamom
1 cinnamon stick
1/8 tsp nutmeg powder
1/4 tsp dried ginger powder/sunth (optional)

Method
1. Grind all the ingredients in a clean and dry spice grinder.
2. Store in an airtight bottle/container.
3. While making tea, use about 1/2 tsp per cup.
Note-
I feel that the taste of the tea is distinctly different than the usual Masala chai due to addition of fennel seeds.
This post is my entry for Think Spice:Think Twice: Fennel Seeds at Kopiaste.
Think Spice event is created by Sunita of Sunita's world.

Monday, February 16, 2009

Sailana Daal

Hope all of you had a great Valentines day. We actually celebrate this day very seriously!! Well, let me be honest. I go overboard and my hubby just tries his best to stay out of the trouble by giving cards and all!!;-D Guess, what I made for the Valentine's day? Deflated Chocolate Souffle Cakes!!!;-D Chalta hain...We enjoyed them nonetheless!!

Anyways, today's recipe is Sailana Daal.When I was growing up in India, there was a food show on TV called "Zaike Ka Safar". I think Saeed Jaffrey used to be the host. I didn't always view it but whenever I did, I surely noted down the recipes. This recipe comes from my notes, with little modifications to suit my family's dietary needs.

Sailana Daal

Ingredients
1 cup toor daal
1/2 tsp turmeric powder
1/4 tsp asafoetida
salt to taste



Tempering
1 tsp ghee/clarified butter
1 tsp oil
1 tsp garlic paste
3-4 cloves


Garnish
1 tsp kasoori methi, crushed by hand
Ghee/clarified butter/toop (optional)


Method
1. Pressure cook toor daal adding turmeric powder and asafoetida. Mash & set aside.
2. Heat ghee and oil in a saucepan.
3. Add cloves, garlic paste. Saute for 2 minutes on low flame.
4. Now add cooked daal and 1/2 cup water.
5. Add salt to taste and bring to boil. Adjust the consistency by adding water but it should be on the thicker side.
6. Simmer for 7 minutes.
7. Crush kasoori methi by hand and sprinkle over daal.
8. Serve hot - adding ghee if using - along with Jeera Rice.


Note -
1. Original recipe asked for just an illegal amount of ghee - 1 cup ghee for 1 cup toor daal!! Can you believe that?

Friday, February 13, 2009

Spring Onion Bhaji


Paatichya Kandyachi Bhaji
Spring Onions Stir Fry
Ingredients
1 bunch spring onions (about 15 spring onions)
1 tomato, diced
1 potato, peeled & diced
1/2 tsp goda masala
salt to taste
1/4 tsp chili powder
1 tsp jaggery to taste

Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder

Garnish
1 tbsp fresh coconut (optional)

Method
1. Heat oil in a kadai or a pan. Add mustard seeds and turmeric powder.
2. After the seeds sizzle, add spring onions, potatoes & tomatoes one after the other.
3. Saute on a low flame for 5 minutes.
4. Cover with a lid and keep water on the lid. Cook on a low flame till potatoes are cooked.
5. Add salt, goda masala, chili powder, jaggery.
6. If there is any water, let it evaporate. The bhaji should be dry.
7. Garnish with coconut - if using.


Note -
1. The second version of spring onions bhaji is called paatichtya kandyacha zunka. Again, it is further subdivided into a) with besan & b) with ground chana daal.

2. For this bhaaji, I used spring onions as available in the American supermarkets. i.e. they have very tiny onion buds as opposed to my picture here.

Thursday, February 12, 2009

Kindergarten Roundup & Maya's Set Dosa for MBP: Kids' Menu

What an overwhelming day it was!! The parents of the future kindergartners were invited for the kindergarten roundup. It was not meant for the kids. As I went inside the "real" school, I just felt that strange, jittery feeling. It was not long ago, Gudiya was just a newborn in my arms. I think that, it was the first time in my life I came to know what the tears of joy really meant. Then she grew up - crawling, walking, running...days went by. Then came the first day of her preschool. I still remember her first day. She was excited. I was crying!:-D She went inside the classroom waving happily as I was trying my best to hide my tears. Her preschool has a TV monitor so we can view our kids from the lobby. So her dad & I viewed. Gudiya was enjoying the whole thing for a few minutes and then she realized her parents are not in the room. Then she started sobbing and then crying. and I cried looking all that on the TV monitor. But within a few days, Gudiya was at ease in her preschool. But now Kindergarten is a big deal. It's a big school - the real one!! After that 1st grade, 2nd grade...middle school...high school...college...

The hall was full of parents. The principal welcomed us all and chatted for 1 hour. All the requirements, immunization, expectations & so many buzz words - PTO, PTA, ESOL, YCARE...The kids will learn hands-on mathematics, reading, foreign language - Spanish or French, computers, music, physical education. I am not too worried about the academics part but more so of the other unknowns since I didn't go to KG here. I am really concerned about lunch part. If Gudiya takes her dabba (lunch box) from home, what if she grumbles to eat the home cooked food just because it's not same as what others in her class bring. Will she give in that peer pressure? I have heard this from my other friends. and if we allow her to eat cafeteria food, will it be healthy? Will my baby stand in line with a tray in her hand to get the food? Will she eat by herself? She is not a picky eater, but sure is a slow eater. What if she doesn't finish her food on time? What if she remains hungry?

There are 3 options for us. Full day KG, Half day - morning & Half day - afternoon. We are called again to visit the school with the kids. Let's see how that goes. Gudiya is excited, very very excited to go to kindergarten. & I am nervous, very very nervous. Que Sera Sera...

On that note, how about relishing some kid-friendly food?

Original Recipe by - Maya
Original Blog - Konkan World

My Modifications -
None!! I just followed Maya's instructions. and got one healthy version of set dosa. It was loved by Gudiya. Now that's what I call success!!:-D


This post is my contribution to Trupti's MBP - Kids' Menu event.
MBP event is started by Coffee of The Spice Cafe.

Wednesday, February 11, 2009

Daal Kolhapuri

My friend who makes "Daal Kolhapuri" does not call it "daal kolhapuri". After all, it's the daily daal at her home and she doesn't need to add the suffix "Kolhapuri" to it. But I added the suffix because it sounds delicious. :-D

Daal Kolhapuri
Ingredients
1/2 cup toor daal, boiled
1/2 - 1 tsp Kolhapuri Masala (or more if you dare!)
Salt to taste
1 tomato, chopped
1 onion, chopped
2-3 cloves of garlic, chopped

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/8 tsp fenugreek seeds (optional)
1/4 tsp asafoetida

Garnish
1 tbsp chopped cilantro/coriander leaves
1/2 tbsp coconut

Accompaniment
Ghee

Method
1. Pressure cook daal, mash and keep aside.
2. Heat oil in a saucepan. Add all the ingredients for tempering.
3. Add garlic and onions. Saute for about 5 minutes till onions are soft.
4. Add tomatoes and kolhapuri masala. Saute for 5 more minutes.
5. Now add mashed daal, salt and water. Bring to boil.
6. Lower the gas and let it simmer for 10 minutes.
7. Garnish with cilantro & coconut.
8. Serve hot with rice or chapati. Keep a container of ghee on side so everyone can help themselves per their own wish.

Note -
1. The consistency of this daal is very thin. However, you can decide it per your own liking.
2. To get the right flavor, Kolhapuri masala is a must. You can substitute chili powder if you like, but the taste will not be same.
3. I have substantially reduced the quantity of oil.

Tuesday, February 10, 2009

Tuver Na Muthiya

Tuver Na Muthiya
Ingredients
1 cup tuver lilva beans (I used frozen), thawed if using frozen
1/4 cup besan
1 tbsp finger millet/ragi/nachni flour
2 tbsp maize flour/makke ka aata
salt to taste
1 tbsp sugar
1 tsp green chili-ginger paste
1 tsp oil
1 tbsp sesame seeds
1 tbsp yogurt or as needed
1/2 tsp rajwadi garam masala or any garam masala

Tempering
1 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
3-4 boriya chilies (any other dry variety will work too!)

Garnish
1 tbsp freshly grated coconut
1 tbsp cilantro/coriander leaves, chopped
lemon wedges

Method

1. Grind tuvar lilva to a coarse paste without adding any water.

2. Add all the remaining ingredients to make a dough. It should not be too hard or too soft. Roll into long logs.

3. Steam in the pressure cooker or steamer.

4. Cut the logs in the bite sized pieces.

5. Heat oil in a small saucepan. Add all the ingredients for tempering.

6. Drizzle the tempered oil on the steamed muthiyas.

7. Garnish with coriander leaves, coconut and lemon juice.


Note -

1. You can also saute these muthiya to make them crunchy if you like.
2. Fresh, green Tuver beans will taste even better.
3. Tuver lilva is easily available in the frozen section of our local Indian stores.
4. I generally like to make muthiyas and theplas multi-grain by adding a variety of flours. You can also use bajra or jowar flours.

5. Fresh tuver beans are also called olya toorichya shenga in Marathi. Sunshine mom tells me that they are called 'mochchai' in Tamil (Thanks, Harini!). These are the fresh beans from which split toor/tuver/arhar daal is made after drying & splitting, I guess! These fresh beans are available in pods just like fresh green peas in India - or at least in Mumbai. You need to peel them and then use the inside beans. Luckily, for me Indian stores here have them in the frozen format so peeling time is saved. However, this recipe works the best with the freshly peeled fresh toovar beans.

The beans are available in the dried form in the grocery stores they are called Pigeon peas/beans or whole toor. But for this recipe, I am afraid, dry beans may not work. (Sorry, Raaga!) but again, just because I haven't tried it, I shouldn't say so, well, it may work too!!:-D I know, sometimes, I get really ambivalent, right? But you know what, if you want to try, then make with fresh green peas or fresh, green chickpeas instead of dried toor beans - just my 2 cents!!

Monday, February 9, 2009

Crowder Peas chi UsaL


I discovered crowder peas in America. I had not eaten them in India. I used them regularly in my cooking now. I sometimes make ghasshi or Ambat or even simple usal or Saar upkari. But today I was in mood for something Malvani. So I made Malvani style usal using crowder peas.

Crowder Peas chi UsaL
Crowder peas stir fry
Ingredients
1 pack frozen, brown crowder peas (16 oz)
salt to taste
1/2 tsp chili powder

Tempering
2 tsp oil
1 small onion, chopped
1/2 tsp turmeric powder
1/4 tsp asafoetida

Grind to a coarse paste
1/4 cup coconut
1/2 tbsp coriander seeds
5-6 black peppercorns

Garnish
1 tbsp chopped cilantro/coriander leaves

Method
1. Grind coconut, coriander seeds and peppercorns to a coarse paste. Set aside.
2. Heat oil in a saucepan. Add onion, turmeric powder and asafoetida.
3. Saute for about 5- 7 minutes, till the onion is soft.
4. Stir in crowder peas and 1/2 cup water. Cover and let them cook till soft, but not mushy. Add more water if required.
5. After the peas are cooked, add ground coconut paste & salt to taste.
6. Bring to boil. Let the water evaporate to get a dry side dish.
7. Garnish with cilantro.

Note -
1. If desired, you can leave some water to get gravy-like consistency.
2. You can pressure cook the beans for 2 whistles before adding to the saucepan, to reduce the cooking time.
3. I tried to google "crowder peas" and came to know that they fall in the same family as black eyed peas/cow peas.

Saturday, February 7, 2009

Phulgobhi Sambhari

Our local Indian stores carry good Indian veggies only once a week. I can't make it there every week. So I have to use the same old same old veggies from the supermarket. Cabbage, bell peppers, cauliflower - these are 3 staples. So I have to look around for the new recipes. I chanced upon this goodlooking and sounding recipe at Sanjeev Kapoor's website. So I tried it. Now cauliflower, cashew and coconut - these 3 C's definitely make this dish delectable.

Recipe Source -


My modifications -
I did not have "Pathare Prabhu Masala" which is used in the recipe. (Not written in the ingredients section but in the method section of the above link). So I used Goda Masala. It still tasted good.

I tried the same recipe again by using Sanjeev Kapoor's Pathare Prabhu Masala. 07/07/2010
Verdict -
Cauliflower simmered in coconut milk along with cashews was really creamy and flavorful.


Credits

This post is my entry to JFI - cauliflower at Mythreyee's.
JFI is started by Indira of Mahanandi.

Friday, February 6, 2009

Salsa Loli

I don't know the exact difference between a Koki and a Loli. Koki is something my friend used to bring. Loli is something I read in Madhur Jaffrey's book World Vegetarian. and But I simplified it "American Desi way" as I used the leftover salsa from the Superbowl party. :-D


Salsa Loli
Salsa Flat bread inspired by Madhur Jaffrey's book World Vegetarian
Ingredients
1 cup wheat flour
1 tbsp wheat germs (optional)
1 tbsp flax seeds, ground (optional)
1/4 cup salsa from the bottle/jar (with tomatoes, onions, peppers and all that fun stuff!!)
1 tsp oil
1 tbsp cilantro, chopped
salt to taste
water as needed to bind the dough
Oil for roasting


Method
1. Mix flour, salt, wheat germs & ground flax seeds - if using.
2. Add salsa, cilantro and salt - remember salsa has salt but you will still need some more.
3. Mix without adding water. Get an idea about the moisture salsa has and then if needed, add water gingerly to bind the dough.
4. Add spoonful of oil. Knead well.
5. Heat a frying pan.
6. Make 7 balls. Roll into discs. Prick with a fork or a blunt knife.
7. Roast on the hot pan/tawa adding oil as necessary till brown spots start appearing on both sides.
8. Serve with achar, raita or dahi.


Note -
1. Instead of salsa, you can use minced onion, tomatoes & chilies and proceed.

Credits
Madhur Jaffrey's World Vegetarian

Thursday, February 5, 2009

Chettinad Lima Beans


Asha's beautiful post about RCI-Chettinad inspired me to make something authentic. Since then I was searching for one eggplant recipe that my classmate T used to bring. It had an aroma of fennel seeds, fenugreek seeds & probably fried eggplant slices. Anyway, I was almost going to give up about Chettinadu veggie food but came across Julie Sahani's "Indian Regional Classics" at our local library & it had Chettinad Lima beans. I hurriedly noted down the recipe and tried it. I changed it a little to suit our taste.

Chettinad Lima Beans
Inspired by Julie Sahni's Indian Regional Classics
Ingredients
16 oz baby lima beans, frozen
salt to taste
1 cup water

Grind to a smooth paste
1/4 cup coconut
1 green chili
1" ginger
1/2 tsp fennel seeds/badishep/saunf/variyali
1/2 tsp cumin seeds
7-9 almonds (the original recipe had cashews)

Tempering
1 tsp oil
1/2 tsp mustard seeds
1" cinnamon
4 cloves
1 small onion, chopped
1 small tomato, chopped
1/2 tsp turmeric powder

Garnish
2 tbsp cilantro/coriander leaves, chopped

Method
1. Heat oil. Add all the spices and powders. Saute. Add onion. Saute till soft.
2. add tomato and saute for 2 minutes.
3. Now add ground coconut paste. Saute for 5 minutes.
4. Add lima beans, water, salt. Bring to boil.
5. Cover and let it cook on a medium flame for 10 minutes.
6. Garnish with cilantro.

Note -
1. I let the water evaporate to serve it with chapati. If desired, you can add more water to give curry like consistency.
2. The original recipe had cashews in the ground paste as well as whole cashews along with lima beans in the curry.
3. I added just one chili so my little one can eat. More chilies can be added depending on the desired spice level.
4. I served with a lemon wedge.

Credits
Julie Sahni


Chettinad Lima Beans are going to celebrate RCI - Chettinad at Srimathi's Few Minutes Wonder.

RCI event is started by Lakshmi of Veggie Cuisine.

Wednesday, February 4, 2009

Garvanu - Wheat Flour Kheer

GarvaNu is a kheer from South Gujarat. The secret of making a good GarvaNu is roasting wheat flour on the lowest possible flame till it is pinkish/light brownish. The aroma and flavor given by that roasted flour is amazing. This kheer is not meant to be cloyingly sweet. But you can adjust the amount of jaggery or sugar per your sweet tooth.

GarvaNu
Wheat Flour Pudding
Ingredients
1/4 cup whole wheat flour
2 tbsp jaggery grated or brown sugar (or per taste)
2 cardamoms, peeled & crushed
1 cup milk (Skim OK)

Method
1. Add wheat flour to a small nonstick saucepan. Saute on a low flame till nice aroma fills the kitchen. Keep on sauteing till the wheat flour turns pinkish or light brown.
2. Take off the gas. Let it cool down completely. This step is important else the kheer will become a dough!!
3. After the roasted flour is completely cold, add cold milk slowly. Stir with a whisk or a fork so there are no lumps.
4. Keep the saucepan on a low flame. Add jaggery or brown sugar & crushed cardamoms.
5. Keep stirring till the mixture comes to a gentle boil. The consistency of this kheer is like semi-set pudding. So it should neither be too thick like shira not too thin like milk.
6. Take off the gas. Serve warm.
Note -
1. I did not use ghee in the above recipe. But you can roast the wheat flour in 1 tbsp ghee if you like.
2. I added some doodh masala just for taking the picture/photo. It is not really needed!:-D


This goes to Mythreyee's Sweet Series: Rice/Wheat.

Tuesday, February 3, 2009

Appam/Spring Hoppers from The Waterfall Cafe



Few years back, Times of India (the city supplement, Bombay times to be precise!) ran the series "Your Speciality". The readers used to request their favorite restaurant recipe and the owner/chef of that restaurant would oblige with their signature recipe. I had clipped all those recipes. I was still studying then, and I couldn't try any of those recipes. Today, while going through that collection, I decided to try these recipes that now make me nostalgic of my city - Mumbai.


Spring Hoppers - Count 25
Appam from The Waterfall Cafe -The Leela
Ingredients
1 kg raw rice
2 coconuts
5 gm yeast
1/2 tsp soda bi carb
2 tbsp sugar
salt to taste
Method
1. Clean rice thoroughly till the water runs crystal clear. Soak rice in water for an hour and half.
2. Grate coconut and squeeze out coconut milk through muslin cloth. Keep this thick milk aside.
3. Sprinkle hot water on coconut residue and squeeze again. Keep this thin milk aside.
4. Drain the rice. Grind it to a very smooth paste with thin coconut milk.
5. Now add thick coconut milk. Stir in mix. Leave the paste overnight.
6. Next morning, add soda bi carb, sugar and salt. Mix.
7. Place an iron kadai/Appam chatti on low flame. Pour a ladle of the mixture and rotate the pan gently to form a perfect circle. Cover with a lid.
8. The hopper gets cooked in 2-3 minutes.
9. Serve it with stew.

Note -
1. I considerably reduced the recipe.
2. I used ready made coconut milk
3. My friend's mom uses iron kadai with handles as it is easier to rotate and swirl the appam. In that case, do not forget to use kitchen napkin to hold the napkin as the iron handles get hot. I use my nonstick appam chatti. For a novice cook like me, nonstick appam chatti works the best.

Credits
Bombay Times
The Leela Kempinsiki
Sahar, Mumbai 400059
Tel - 8363636

Monday, February 2, 2009

Lettuce Koshimbeer

Our market in Mumbai used to have some foreign vegetables like lettuce, celery, broccoli, purple cabbage. Of course iceberg lettuce wasn't available when i was growing up. I know now it's readily available in India too. My aunt used to make this lovely koshimbeer. Actually, crushed & roasted peanut powder with lemon dressing in a very common Maharashtrian recipe for making Koshimbeer or Salad. But my aunt's lettuce chi koshimbeer really tastes like Oriental Salad sans meat. I even fool Gudiya and serve this koshimbeer as "Oriental Salad", up til now Gudiya used to eat this salad especially relishing chicken which was actually boiled potato. :-D Just the other day, she asked me, "Mom , are you sure this is chicken?". I think her taste buds are getting mature now and know the subtle difference (!) between a boiled potato & chicken!!;-)

Lettuce Chi Koshimbeer
Lettuce Salad
Ingredients
1 cup shredded iceberg lettuce
1 cup shredded romaine lettuce
1 small potato, boiled, peeled, diced
1 small tomato, diced
1 small cucumber, peeled, diced
1/4 cup roasted, unsalted peanuts, crushed
1 tbsp fresh coconut (optional)
1 lemon, freshly squeezed
salt to taste
1/2 tsp sugar

Tempering
1 tbsp oil

Method
1. Mix all the vegetables adding lemon juice and peanut powder.
2. After mixing well, add salt & sugar.
3. Heat oil in a small saucepan. Add dahyatlya mirchya. As they sizzle, pour over the salad/koshimbeer.
4. Stir in coconut if using
5. Mix well. Serve as a salad or with chapati.

Note-
1. Add salt & sugar after adding lemon juice. Because a huge heap of lettuce will wilt down with lemon juice. That will give you better idea for the salt quantity.
2. This is a very simple and forgiving recipe. Add more tomato or cucumber if you like. Nothing hard & fast about it. Do not skip peanut powder, lemon juice & dahyatlaya mirchya for the real taste.
3. To make a complete meal out of it, you can add some grilled tofu or paneer pieces.


This Salad goes to SWC:The Salad under 15 minutes event.

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