Saturday, October 31, 2009

Akshaye Khanna's Prawn Paatiyo

When I look at my collection of recipes from Filmfare, I look back at my own life at that time. I can't tell whether I was more crazy about Bollywood or about collecting the recipes!!:-D

Prawns Paatiyo
Prawns Curry from filmfare online
Ingredients
500 gm jumbo prawns, cleaned, deveined
9 flakes garlic, paste
4 red chili peppers, ground
1/2 tsp turmeric powder
3/4 tsp cumin seeds
4 onions, chopped

1 tbsp coriander leaves, chopped
1 tsp tamarind paste/pulp
1 tbsp jaggery or brown sugar
2 tbsp oil

salt to taste


Method
1. Heat oil in a pan. Add onion. saute till golden brown.
2. Add pepper paste, garlic, turmeric powder, cumin seeds. Fry for 2 minutes.
3. Add prawns, coriander leaves, salt. Fry well.
4. Add little water, cover and cook till done.
5. Add tamarind and jaggery. Continue cooking till jaggery melts.
6. Garnish with coriander leaves


Note -
1. I made a paste with red peppers, garlic, cumin seeds and turmeric powder and then added to step 2.
2. I always marinate prawns with some salt and turmeric powder.
3. I used 1 tbsp oil


Credits
Filmfareonline.com


This post is my entry to RCI - Parsi cuisine hosted by me!

RCI event is started by Lakshmi of Veggie Cuisine.

Friday, October 30, 2009

Chicken Bafat

A simple chicken curry -

Chicken Bafat
Ingredients
1 1/2 lb boneless, skinless chicken, cleaned and cut into pieces
2 potatoes, peeled & cut into big chunks
1 cup coconut milk

*Roast & Grind to a paste
4-5 cloves*
12 black peppercorns*
7 kashmiri chilies
4 garlic cloves
1" ginger, peeled

To marinate chicken & potatoes
1/2 tsp turmeric powder
1 tbsp plain yogurt, whisked
Above spice paste

Tempering
1 1/2 tbsp oil or ghee/clarified butter
2 bay leaves
1 tomato, chopped
1 1/2 cup minced onion

Method
1. Heat oil or ghee in a pressure cooker or handi.
2. Add bay leaves and then add minced onion. Saute on a medium heat for 20 minutes.
3. Add tomato. stir till it becomes soft.
4. Add marinated chicken and potatoes . saute for 2-3 minutes.
5. Now, add 1 cup water. Pressure cook for 3 - 4 whistles. Let the pressure drop of its own.
6. Add more salt if needed. Simmer for sometime.
7. Add 1 cup coconut milk. Simmer till you get a thick gravy.
8. Serve with pav/bread or brown rice.

Note -
1. You can add a few drops of vinegar - I prefer balsamic vinegar - while marinating the chicken & potatoes.
2. I used readymade reduced fat organic coconut milk.
3. Marinate the chicken and potatoes for at least 30 minutes, in the refrigerator.


This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Thursday, October 29, 2009

Green Tambota nu Shaak

This recipe is adapted from the book "Jamva Chalo ji" by Dr. Katy Dalal. I have reduced the quantity and made necessary changes to suit our palette.

Green Tambota nu Shaak
Green Tomatoes Parsi Style
Ingredients
5 green tomatoes, sliced
3-4 small eggplants, sliced
2 potatoes, peeled & sliced
1 onion, peeled & sliced
1/2 cup Lima beans

1 tsp dhansaak masala
salt to taste
1 tbsp jaggery

Grind to a smooth paste
1/4 cup cilantro
1 tbsp mint leaves
2 green chilies (or per taste)
2 garlic cloves, peeled
1 shallot, roughly chopped
1/2" ginger

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

Method
1. Heat oil in a saucepan. Add cumin seeds and turmeric powder. As they sizzle, add sliced onion. Saute till it becomes soft.
2. Now add remaining veggies. Saute for 2 minutes. Add ground masala, dhansaak masala, jaggery. Add 1/2 cup water. Bring to boil.
3. Switch the gas to low. Cover and let it cook. Add more water if needed.
4. Add salt to taste.
5. Let the water evaporate to make a dryish subzi. If you do want to have some gravy, you may need to add more water.

Note -
1. I used Badshah brand dhansaak masala
2. If you do not have dhansaak masala, substitute Kitchen King masala.

Credits
Jamva Chalo ji - Dr. Katy Dalal


This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Wednesday, October 28, 2009

Parsi Kheemo

I browsed Chef Sanjeev Kapoor's site after ages the other day. He is my favorite chef. I still remember, how eagerly I used to await his "Khana Khazaana" when I was in India. While browsing, I came across this recipe which I thought was just perfect for RCI - Parsi, hosted by moi. ;-)

Recipe Link -
http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=834&Header=Searched Recipe&MenuId=0


Credits
Chef Sanjeev Kapoor



This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Tuesday, October 27, 2009

Ghugrya


I discovered this new snack just last week. Mom had gone for a barsa - naming ceremony - of her friend's grandson. and they served "barsa" special ghugrya. Somehow, we have never eaten this before. and when mom told me the name - guhgrya, I assumed it's going to be some kind of savory karanji as those are called ghugra in Gujarati. Well, but ghugrya is supposed to be a different snack of multi grains/legumes/beans and is served for barsa in some communities of Maharasthra. Can you believe how simple & healthy it is?


Ghugrya
Ingredients
1/4 cup raw, unsalted, unpeeled peanuts
1/4 cup quinoa (the original recipe calls for jowar/jwari/jondhaLa/sorghum grains)
1/4 cup green chana
1/4 cup garbanzo beans or kala chana
1/4 cup mung beans
1 tsp salt


Method
1. Pick all the beans/grains thoroughly.
2. Mix and soak in enough water overnight.
3. Next morning, discard water. & drain for half an hour.
4. Add 1 cup water and salt.
5. Pressure cook for 3 whistles. Let the pressure drop
6. Drain and serve warm


Note -
The original recipe called for jowar grains which I have no access to here, so I substituted quinoa instead!!

Update - Reader Priyatama shares that this snack is from North Maharashtra - Khandesh region. and it is served with gud/jaggery. Thanks Priyatama for sharing this information!

Monday, October 26, 2009

Vatanyachi Rassa Bhaji - Green Peas Curry


This curry is really a shortcut. The traditional recipe does not use ready made garam masala. Each spice is given its own roasting time and then ground along with coconut and onion. But when I am in a hurry trying to put something together at the last minute, I use these shortcuts. This recipe is somewhat similar to masoor palak.

Vatanyachi Rassa Bhaji
वाटाण्याची रस्सा भाजी
Green Peas Curry
Ingredients
1 lb fresh or frozen green peas
2 potatoes, peeled and cut into chunks
2 tomatoes, chopped or sliced
2 kokums, rinsed
salt to taste
1 tsp jaggery (optional)

Roast & Grind
1 tsp oil
1 onion, roughly chopped approx. = 1 cup
2 garlic cloves
1" ginger, peeled
1 tbsp poppy seeds
1/4 cup dessicated coconut

Grind with,
1 tsp garam masala
1/2 tsp mild chili powder (or more)

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

Garnish
1 tbsp chopped coriander leaves/cilantro

Accompaniment
Lemon wedges
Chapati


Method
1. Roast onion, poppy seeds, ginger and garlic till browned. Set aside. Roast coconut. Let it be uniformly browned. Let it cool down. Grind onion, poppy seeds, ginger & garlic. As they become mushy, add roasted coconut, garam masala and chili powder. Let the masala be of rough consistency.
2. In a saucepan, heat oil. Add asafoetida, turmeric powder and onion for tempering. Saute till onion is soft. Now add potatoes and some water. Cool till potatoes are cooked. Add green peas & tomatoes. Cook till soft.
3. Now add ground masala, salt to taste, kokum and jaggery if using. Add 1/2 cup water. Bring to boil.
4. Let the curry simmer till it's not too thin and not too thick. Or adjust the consistency per your choice.
5. Switch off the gas. Garnish with cilantro.

Note -
1. If you are going to make this curry of thin consistency, grind masala to fine consistency.
2. Instead of water, you can add coconut milk for richer and creamier flavor.
3. Generally, fresh/frozen peas are sweet. So jaggery can be avoided if you do not like your food to be too sweetish. The same recipe can be used for dry green peas sprouts. In that case, use jaggery for sure.
4. More coconut can be used instead of the quantity mentioned for richer taste.
5. Instead of Garam Masala, Pav Bhaji masala can be used. It gives a delciously different flavor.

Sunday, October 25, 2009

Dahi nu Gosht

I came across this recipe in my scribbled notes. I am almost certain that I probably wrote this recipe down while watching Sanjeev Kapoor's Khana Khazana while in India. But I couldn't find this recipe on his website. If I ever come across the original recipe there, I will provide the link.


Dahi nu Gosht
Meat & Yogurt Curry
Ingredients
1 lb boneless, skinless chicken, cut into bite sized pieces
2 medium potatoes, cut into big chunks
1/2 tsp turmeric powder

Tempering
1 tbsp olive oil/ghee/butter
1 tsp sugar
1/2 tsp cumin seeds
1 medium onion, minced - approx. 1 cup
2-3 cloves
1 baadiya/star anise
1 cinnamon
2 dry, red chilies

Grind to a fine paste
1 cup cilantro/coriander leaves
2 green chilies
2" ginger
3-4 cloves garlic
You will also neeed,
1 1/2 cup plain yogurt (I used fatfree organic yogurt)
salt to taste

Method
1. Grind green chutney to a smooth paste.
2. Whisk yogurt with green chutney and turmeric powder.
3. Pour over chicken and potato pieces. Marinate for 2 hours in the refriegerator.
4. In a pressure cooker, heat olive oil/ ghee or butter. Add sugar. As the sugar caramelizes, add onion and whole spices. Let onion get uniformly browned, but not burnt.
5. Now add marinated chicken and potatoes along with all the marinade. Saute for 5 minutes.
6. Add 1/4 cup water and salt. Pressure cook for 3 whistles. Let the pressure drop of its own.
7. Remove the lid. Let it simmer for 5 minutes.
8. Serve with brown rice or buttered toast.

Note -
1. For a richer taste or variation, take 2 cups yogurt and hang it in a muslin cloth overnight to drain all the whey. Use the hung yogurt & proceed.
2. If you prefer thin gravy, use more water.
3. The original recipe calls for mutton.

This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Saturday, October 24, 2009

Bharuchi Eda - eggs from Bharuch

Bharuchi eda is like boiled egg bhurji. This is my friend's recipe. Bharuch is a city in the state of Gujarat.

Bharuchi Eda
Eggs from Bharuch
Ingredients
4 eggs, hard boiled, peeled & cut (I get rid of 2 yolks)
2 small potatoes, boiled, peeled & cut
salt to taste
1/2 tsp sugar
1/2 tsp dhansaak masala
A dash of Worcestershire sauce

Grind to paste
3 kashmiri chilies, soaked and drained
4 cloves garlic
1/2" ginger
1 tsp cumin seeds

Tempering
1 tbsp oil or butter or ghee
1/2 tsp cumin seeds
1 small onion, chopped
1 tomato, chopped

Garnish
2tbsp cilantro, chopped

Method
1. Heat oil/butter/ghee in a saucepan.
2. Add cumin seeds & onion. Saute till onion is soft. Add tomatoes. saute till tomato is mushy.
3. Now, add ground paste. Saute for 9 minutes or so.
4. Add salt, sugar, dhansaak masala, Worcestershire sauce and 1/4 cup water. Bring to boil.
5. Add chopped potatoes and eggs. Mix the curry well. Let the water evaporate.
6. Garnish with cilantro.
7. Serve with bread or buttered toast.

Note -
1. I use 2 egg yolks and get rid of the remaining two. You can decide for your own preference.
2. If you like, you can keep some gravy.

This post is my entry to RCI - Parsi cuisine hosted by me!

RCI event is started by Lakshmi of Veggie Cuisine.

Friday, October 23, 2009

Dhansaak ni Daar


The authentic Dhansaak has mutton and veggies and daal. The rest of the method is similar as I have given below but mutton is cooked and then removed and then daal and veggies are ground and then added back to the mutton. It's been ages since I have had mutton ; also, mutton & daal combo is a bit overwhelming for me. So I have made the vegetarian version of the most popular parsi food - Dhansaak. For vegan version, use oil instead of ghee/clarified butter.


Dhansaak ni Daar
Ingredients
1/4 cup toor daal
1/4 masoor daal
1 tbsp vaal daal
1 tbsp yellow moong daal
1 tbsp. green moong daal
1 tbsp chana daal
1/2 tsp turmeric powder

1 small eggplant, cut
1 small piece of dudhi/bottle gourd, peeled & cut into chunks
1 small sweet potato, peeled & cut into chunks
1 small piece of red pumpkin or butternut squash, peeled & cut into chunks
1 tomato, cut into chunks

Grind to a smooth paste
1/4 cup cilantro/coriander leaves
1 tbsp coconut
2 kashmiri chilies or any other dry, mild chilies
1 green chili
1/2" ginger, peeled
2 cloves, garlic
1 tsp dhansaak masala
10 fresh mint leaves

Tempering
1 tbsp oil or ghee
4-5 curry leaves
1 tsp cumin seeds
2 green cardamoms
3 cloves
1 star anise/baadiya

Garnish
1 tbsp kasoori methi

Garnish (optional)
Deep fried browned onion

Suggested Accompaniment
Brown Rice
Tareli Kolmi


Method
1. Soak all the daals in water for 1/2 hour. Then pressure cook daals with veggies adding 1 1/2 cup water & turmeric powder.
2. Grind the cooked daal along with veggies. Let it cool down a bit. You may need to use a towel on the top of the lid of the blender to avoid hot liquid oozing out.
3. Heat oil or ghee in a saucepan. Add whole spices & curry leaves for tempering. Now add the ground masala paste and saute for 7 minutes.
4. Now add the ground daal and veggie mixture, salt to taste and 1 cup water.
5. Bring to boil. Simmer for 5 minutes. Crush the kasoori methi by hand and sprinkle over the simmering daal. Add more water if daal gets too thick. Discard any foam that may float on top.
6. Serve along with brown rice and tareli kolmi & lemon wedges. Discard whole spices from the daal.

Note
1. When kept for a long time, this daal gets thicker. You may need to add more water and bring to boil again to adjust the consistency.

This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Thursday, October 22, 2009

Dahi Ma Bhida or Dahi Bhendi - Okra in Yogurt

I knew this recipe as "Dahi Bhendi". My moushi used to make bhendichi partun bhaaji or stir fried okra and then sometimes, she used add the bhaaji in the whisked & seasoned yogurt. Delicious. Moushi's tempering for making crisp okra is simple, just mustard seeds, asafoetida and turmeric powder & some chili powder for taste. She puts more oil than usual to make okra crisp.

Then with a tiny change in the seasoning, I found the South Indian version "Vendakkai Thair Pachadi" in the book "Dakshin" by Mrs. Chandra Padmanabhan. Here, the tempering ingredients were slightly different with the usual South Indian spices like mustard seeds, red chilies, urad daal, curry leaves etc and then stirred in the yogurt. Delectable!!

and then I came across yet another version with a little twist at sanjeevkapoor.com. Here the ginger-garlic paste is used and yogurt is simmered a little. and this version was a Parsi delicacy.
http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=1504&Header=Searched Recipe&MenuId=0

Credits
This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Wednesday, October 21, 2009

Tareli Kolmi - Parsi Fried Prawns

If you love prawns/shrimp, do give it a try. It's delicious!!


Tareli Kolmi

Fried Prawns - Parsi style

Ingredients

1 lb prawns/shrimp, deveined, peeled

few drops of balsamic vinegar

salt to taste

1/2 tsp turmeric powder

1/2 tsp mild chili powder (like kashmiri chili powder or paprika)


1 tsp garlic paste

1 tsp kasoori methi, crumbled by hand

4-5 mint leaves, chopped




2 tbsp cornflour/cornstarch

oil for shallow or deep frying



Garnish

1 tsp chopped cilantro

lemon wedges



Suggested Accompaniment

Tomato Ketchup



Method

1. Mix all the ingredinets except oil and cornstarch.

2. Refrigerate the marinated prawns/shrimp for at least 30 minutes

3. Heat tawa/pan for shallow frying or a kadai/wok for deep frying.

4. Sprinkle cornstarch over the marinated prawns/shrimp. Mix well.

5. Arrange the prawns in a single layer for shallow frying or deep fry till crisp.

6. If shallow frying, fry on both the sides till crispy.

7. Drain on the absorbent paper.

8. Garnish with chopped cilantro

9. Serve along with lemon wedges and toothpicks.



Note -

1. I used readymade Dhansaak masala(Badshah brand)



This post is my entry to RCI - Parsi cuisine hosted by me!

RCI event is started by Lakshmi of Veggie Cuisine.

Tuesday, October 20, 2009

Tariwale Rajma - Rajma Curry

I am surprised at myself that I haven't yet blogged this wonderful kideny beans curry from Punjab. My maushi learnt Tariwale Rajma from her friend, who used to have rajma-chawal at her home every other Sunday. The original recipe is quite time-consuming where rajma beans are slow cooked on the flame and onion paste takes forever to get roasted. I feel if you do not roast that raw onion paste, the curry is completely spoilt. In my hectic time schedule, I have come up with my own variation where I boil the onions and tomatoes in order to reduce that sauteing time. So it goes without saying that this is a variation from the original recipe. Tariwale Rajma - made my way!



Tariwale Rajma
Rajma Curry
Ingredients
1 cup kidney beans, soaked overnight
2 onions, chopped, approx. = 1 1/2 cups*
2 tomatoes, chopped, approx. = 3/4 cup

2 tsp coriander-cumin seed powder
1 tsp red chili powder
salt to taste

Grind to paste1
*Boiled onions from above
2 green chilies (or more!)
2 garlic cloves
1 1/2' ginger

Grind to paste2
** Boiled tomatoes

Tempering
2 tbsp oil
paste1

Method
1. In the 3 containers of the pressure cooker, cook rajma, onions and tomatoes.
2. Grind boiled onions (drained) with the remaining ingredients for paste1
3. Grind boiled tomatoes (drained) for paste 2
4. Heat oil in a heavy bottomed saucepan. Add paste1.
5. Saute well for 20 minutes. Cover with a lid partially as the onion paste will start spluttering.
6. Now, add tomato paste. Saute for 10 minutes.
7. Add powders, salt. Fry for 5 minutes.
8. Add cooked rajma along with cooking liquid and 1/2 cup water.
9. Bring to boil. Simmer for 10 minutes. Adjust the consistency as desired.
10. Cover and keep aside for 5 minutes before serving.

Note -
1. The original recipe calls for sauteing raw onion and tomato paste. It requires sauteing for a long time till the raw smell of onions goes away.
2. If possible, use freshly roasted coriander-cumin powder.




This post is my entry to Divya Vikram's JFI - Rajma
JFI event is started by Indira of Mahanandi.

Monday, October 19, 2009

Dhana-Jiru - Coriander-cumin seed powder


This is a simple masala where coriander seeds and half amount of cumin seeds are powdered together. My aunt tells me that, in Gujarat, special new crop of coriander seeds is used. It has greenish tinge and it is called "dhaani". I used my aunt's recipe for making this most ubiquitous and beloved masala powder in Gujarati cooking. Addition of cinnamon is optional.


Dhana-Jiru/Dhana-jira powder

Coriander-cumin seed powder

Ingredients
1/2 cup coriander seeds

1/4 cup cumin seeds

1 stick cinnamon (Optional)

Method

0. Pick all the seeds for any impurity. Air-dry them by keeping on a plate so any moisture content is removed.

1. Powder in your blender/mixer.

2. Store in an airtight container.

Note -

1. Make sure that blender/mixer has no moisture.

2. Traditionally, this powder is made by pounding in a huge mortar & pestle.

This post is my entry to Priya's Think Spice - Coriander Seeds.

Think Spice event is started by Sunita of Sunita's world.

Sunday, October 18, 2009

Tarkari Per Eda - Eggs on the veggies

This parsi dish is perfect for any brunch get together. What's more, it doesn't involve too much preparation since we are using even the frozen veggies, if you have some ginger-garlic paste and a few eggs in the refrigerator, it gets ready in no time. and it certainly, earns some accolades from your guests too!


Tarkari Per Eda - (serves 6)
Eggs on the vegetables
Ingredients
1 lb frozen mixed veggies, thawed and drained
2 potatoes, peeled & diced
salt to taste
1 tsp kitchen king masala/garam masala (or per taste)
6 eggs
freshly crushed black pepper (per taste)

Tempering
1 tbsp oil or amul butter
1 medium onion, minced, approx. = 1/2 cup
1/2 tsp cumin seeds
1 tsp ginger-garlic paste
1/2 tsp turmeric powder

Garnish
1 tbsp cilantro/coriander leaves, minced

Suggested Accompaniment
Buttered (or smart balanced!) toast
Tomato Ketchup

Method
1. In a deep frying pan, heat oil or ghee.
2. Add cumin seeds & turmeric powder. As they start spluttering, add onion and ginger-garlic paste. Stir fry till onion changes color. Now, add garam masala/kitchen king masala. Stir well.
3. Now add potatoes. Saute till they are almost cooked but not mushed. Add the remaining veggies and salt to taste. Cover and let it cook for 7 minutes till all the veggies are well done.
4. Now carefully, make 6 holes using the back of a spoon as shown below.

5. Switch the gas to lowest. Crack each egg inside each hole. Sprinkle some salt and black pepper over each egg as shown below. Increase the heat to medium.
6. Let it cook till eggs appear to be set completely. Using a knife, make sure that the yellow yolk is completely cooked.
7. Let it stand for 5 minutes. Using a knife, carefully cut 6 wedges of the "pie".
8. Garnish with chopped cilantro.
9. Serve with buttered toast & tomato ketchup.

Note -
1. I used the frozen veggies that included yellow corn, carrots, green beans, bell peppers, green peas. If using the frozen veggies, make sure that they are thawed and drained completely. Otherwise the excess water may ruin the dish.
2. If you want, you can just use the egg white in the above recipe.
3. You can make it spicier by adding chili powder and/or green chili paste or hot sauce.
4. I served it with just plain wheat bread, however, buttered toast tastes better!;-)

This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Saturday, October 17, 2009

From Old Friends & New - Bengal special

As I have mentioned many times before, I can't have enough of Rosogullas and Chamchams. Undoubtedly, for me, the best sweets in the whole world are Bengali delicacies. But recently, I have discovered the mustard oil. and I have fallen in love with that pungent flavor. From daals to subzis, from Jhals to Jhols, I have tried many of the recipes. Some of those which I tried from my blogger buddies are as below.

Indrani's Dimer Jhol
Indrani's recipe for Dimer Jhol appeared hassle-free. So I didn't waste any time to try it. The result was superb!! This will appear on our dinner table quite regularly now on. Thanks, Indrani.
You must try this recipe. I guarantee you that you will make it again and again if you haven't already! I used part skim ricotta and fat free sweetened condensed milk as that's what I had with me. I was worried if I would be able to cut the Kalakand or have to serve it like halwa. but followed Sandeepa's instructions and a perfect Kalakand was ready in about 17 minutes. Delicious!! Thanks, Sandeepa.


Sandeepa's Shorshe Dharush
I had already chopped the okras so they were not exactly like Sandeepa tells us to do. But I followed the rest of her recipe. Result? -Awesome!! Thanks, Sandeepa

A simple masoor daal tempered with bengali spices. The recipe is simple but tastes really delicious. I added some tomatoes too. We loved the flavor. Thanks, Soma.

Thanks to RCI - Bengal, I discovered this wonderful recipe at Archy's blog. With our food blogging and events, everyone knows by now, that you don't have to be from that particular state to whip up the delicious dishes.. Drool worthy!! Thanks, Archy!

Mandira's Shukto
I always wanted to try this Shukto. But I never had all the veggies that I needed. Finally, last week, I had most of the veggies. I think bittergourd is a must for that bitter flavor. We loved Shukto. Thanks, Mandira!

Friday, October 16, 2009

Rawa-Besan Laadoo



I know that everyone is wondering about my ladoo making spree!! But it's Diwali - festival of lights and I want Gudiya to have the childhood memories of Diwali. My husband wonders why am I taking all these efforts to make ladoos and chiwdas. "If you are in Rome, do as the Romans do" - He quips.

Well, as October arrives, we always head out to our nearest apple farm to pick apples. We spend good time there drinking freshly squeezed apple cider and eating freshly made apple donuts. Then we visit the local pumpkin patch to pick the pumpkins, play in the corn maze. After arriving home, we carve, paint or decorate the pumpkin. We make every possible Halloween decorations with spooky kitties, friendly witches, and pumpkins on the window panes. Halloween generally comes hand in hand with Diwali.

Diwali preparations at my home start with cleaning everything. Not that I am ever satisfied. Then, usually I decide that I am not going to make anything this year. and as Diwali approaches, I quietly start making the faraL. How can Diwali feel Diwali without any faral? I question myself. Yesterday was the first day of Diwali - Dhanteras or Dhanatrayodashi. Gudiya and I cleaned the steps outside our door. We put a lantern on a branch of a tree. I took out "Diyas" to light them. "Mommy, you didn't put Rangoli." Gudiya screamed. and Oh yeah! We took out the rangoli and decorated the front side. Diyas were lit right next to pumpkin. Our home was ready to welcome Diwali & Halloween. I hope Gudiya cherishes her Indian American heritage and has happy memories of Diwali & Halloween.

Diwali is the festival to celebrate the triumph of good over evil, victory of light over darkness. I wish all of you a happy, peaceful & blessed Diwali.

Rawa-Besan Laadoo (makes 12 count)
रवा बेसनाचे लाडू
Ingredients
1 cup rawa/semolina
1/2 cup besan/chickpea flour
2 tbsp ghee/clarified butter/toop
1/4 cup water
1/4 cup milk
1 cup sugar

Crush together,
1/8 tsp nutmeg
5 cardamoms, peeled

Method
1. Melt 1 tbsp ghee in a heavy bottomed wok/kadai/saucepan. Roast rawa for 20 minutes on a low flame. Set aside.
2. In the same saucepan, melt remaining ghee. Roast besan for 20 minutes on a low flame. Mix in the roasted rawa. Set aside to cool down.
3. Mix sugar, water and milk. Heat on a medium heat to make paak of one thread consistency.
4. Switch off the gas. Add cardamom and nutmeg powder.
5. Add rawa and besan mixture. Stir well.
6. Let the mixture cool down. Roll to make 12 laadoos.

Note -
1. Traditional recipe uses more ghee than I used. For the above proporations, at least 1/4 cup ghee is needed.

Thursday, October 15, 2009

Raghavdaas Laadoo


I don't know why this simple rawa-coconut ladoo has this quaint name Raghavdaas. I decided to make them but deciphering the family recipe and making it on a minuscule scale is such a daunting task. All of my Diwali recipes are at least with 1 kg ingredients. Of course, back home, "Diwalicha faraL" - goodies for Diwali - is distributed among family, friends and neighbors. Mom would make a big faral platter covered with crochet doilies and I used to go to the neighbors and eagerly await what they have made for Diwali. But here, even 12 laddoos seem to be too much for our family. Of course, we have Diwali gettogethers but most of the times they are not necessarily on Diwali days. Oh well, let's look at my version of Raghavdaas laadoos, shall we?

Raghavdaas Laadoo - (12 count)
राघवदास लाडू
Coconut-Semolina laadoos
Ingredients
1 cup rawa/semolina
1 cup fresh coconut
2 tbsp ghee/clarified butter
3/4 cup white sugar
1/2 cup milk + 1/2 cup water
5 cardamoms, peeled & crushed
1/8 tsp nutmeg, crushed

Garnish (Optional)
12 charolis
or 12 almond slivers

Method
1. Pick rawa/semolina for any impurities.
2. Melt ghee in a heavy bottomed saucepan/wok/kadai. Add rawa/semolina and fry for 15 minutes, stirring continuously, making sure it doesn't get burnt. Set aside to cool down.
3. Now roast fresh coconut on low flame for 15 minutes till it gets a shade or two darker. Do not brown it.
4. Mix it with rawa/semolina and set aside to cool down.
5. Pour milk, water and sugar in the saucepan/wok/kadai. Make paak of 1 thread consistency. Add crushed cardamoms and nutmeg. Stir. Switch off the gas.
6. Add rawa/coconut mixture. Stir well.
7. Let it cool down a bit. With greased palms, roll into spheres or ladoos. Roll till the ghee oozes out of the laddos and make a nice sphere shape. In the above case, amount of ghee is far less than the original. So it will be on the dryish side.
8. Garnish with charoli or almonds if using.

Note -
1. I didn't use any garnish as I loved the simple flavor of coconut and cardamoms & nutmeg.
2. While using fresh coconut, make sure to use only white part of coconut and not the brown.
3. I have reduced the amount of ghee substantially. For the original recipe, you need to add at least 1/2 cup ghee for the above proportion.
4. Store these ladoos in fridge else the coconut may turn rancid.


Happy Dhanatrayodashi/Dhanteras!!

Wednesday, October 14, 2009

Moong flour laadoo

These laddoos are pretty much similar to the previous besan laadoos. I have just replaced the besan with moong daal flour and made some minor changes. Moong daal flour adds its own unique flavor.

My blog is 2 today. I turn a year older too. Happy Birthday,dear blog & Happy Birthday, dear Self!!:-D

Moogachya Peethache Laadoo (Count 12)
मुगाच्या पीठाचे लाडू
Moong Flour Laddu
Ingredients
1 1/2 cup moong daal flour
1/2 cup ghee/clarified butter
1/4 cup milk
1 cup powdered sugar/peethi sakhar/confectioner's sugar
1/8 tsp salt (optional)
12 raisins


Crush to a fine powder
5-6 cardamoms, peeled
1/4 tsp nutmeg


Method
1. Melt ghee in a heavy bottomed saucepan.
2. Add moong daal flour. Saute for 30 minutes, stirring continuously on a low flame. Do not let the flour burn. Do not let it undercook.
3. Add milk and keep on stirring till it's dry again.
4. While the flame is still low, add sugar, salt if using and raisins.
5. Saute for 7 more minutes.
6. Switch off the gas. Add cardamom and nutmeg powder.
7. Keep aside for 10 minutes or so.
8. Grease your palms with ghee. Roll laddoos when the mixture is cooled a little to handle it easily. Make sure at least one raisin is rolled in each laddoo.
9. Store in an airtight container.


Note -
1. Moong daal flour is available at the Indian grocery stores.

Besan laadoo

My aaji's besan laddoos were the best in the world. I tried to make them on a small scale. However there is no escaping that 1 hour roasting time. You need to be patient to get that taste.

Besan Laadoo (Count 12)
बेसन लाडू
Ingredients1 1/2 cup besan/chickpea flour
1/2 cup ghee/clarified butter for roasting + 1 tsp for greasing
1/4 cup milk
1 cup powdered sugar/peethi sakhar/confectioners sugar
12 raisins

Crush to a fine powder5-6 cardamoms, peeled
1/4 tsp nutmeg

Method1. Melt ghee in a heavy bottomed saucepan.
2. Add besan. Saute for 1 hour , stirring continuously on a low flame. Do not let the flour burn. Do not let it undercook.
3. Add milk and keep on stirring till it's dry again.
4. While the flame is still low, add sugar and raisins.
5. Saute for 7 more minutes.
6. Switch off the gas. Add cardamom and nutmeg powder.
7. Keep aside for 10 minutes or so.
8. Grease your palms with ghee. Roll laddoos when the mixture is cooled down a little to handle it easily. Make sure at least one raisin is rolled in each laddoo.
9. Store in an airtight container.

Note -
Though 1 hour roasting time seems like forever, it results in brown looking laddoos and not the yellow looking ones - which is how they are made in my family. You can decide your own roasting time.
This is my entry to Sanghi's FIL - Ghee event. Per Sanghi's rules, I am dedicating this entry to my aaji - my paternal grandmother.

Tuesday, October 13, 2009

Dahyachi Chutney - Yogurt Chutney

I learnt this chutney from my Aatya - paternal aunt. She uses the fresh chilies from her kitchen garden to make this chutney.

Dahyachi Chutney
दह्याची चटणी
Yogurt Chutney
Ingredients
1 tsp oil
3-4 green chilies, stems removed & slit
2 tbsp fresh coconut
1 1/2 cup plain yogurt
1 tsp sugar
salt to taste


Method
1. Rinse the chilies. Pat them dry. Remove the stems and slit them.
2. Heat oil in a pan. Add chilies and stir fry them till they appear crunchy. Set aside to cool down.
3. Grind the roasted chilies, coconut, salt and sugar to a smooth paste.
4. Whisk yogurt. Add the ground chutney. Stir again.
5. Serve with dosas, chilas or just as a side with the usual meal.


Note -
1. I used fat-free, plain organic yogurt.
2. You can make this chutney more or less spicy by selecting hot or mild chilies and increasing or decreasing the quantity.
3. You can drain the whey from the yogurt and use the hung yogurt for making creamier chutney. Or you can use plain Greek yogurt as well.

Monday, October 12, 2009

Ghadichi PoLi - Layered Chapati

Mostly, we make fulkas at home. but one of my aunts always makes ghadichya polya which can be considered as the Maharashtrian parathas - well, they are neither thick nor triangular -but the method is somewhat similar to making parathas. They are so filling that they are generally served in quarters or halves, and then if needed, served some more.


Ghadichi PoLi - (Makes 5 PoLya)
घडीची पोळी
Wheat Flour Flatbread
Ingredients
1 cup wheat flour
water as needed
1 tbsp oil
salt to taste


wheat flour for dredging
oil for rolling


Ghee/toop/Clarified butter (Optional)


Method
1. Mix wheat flour and salt.
2. Add water as needed and knead to make a smooth dough.
3. Add oil and keep on kneading till the dough is elastic and no longer sticks to your fingers.
4. Cover and keep it aside for 30 minutes.
5. Make 5 equal sized balls.
6. Take one ball. Dredge into wheat flour and roll into a thick disc.
7. Smear some oil and fold it into a semi-circle. Smear some more oil and fold again to make a triangle. and then fold again to make another narrow triangle. Now press it down to make a ball again.
8. Dredge it with wheat flour and roll into a thin flatbread.
9. Heat tawa/griddle/pan. Add the thinly rolled flatbread onto the pan. As the brown spots start appearing, flip on the other side.
10. Now, the flatbread will start puffing up. Using a clean cotton cloth, you can press it a little to encourage the uniform puffing.
11. Take it off and put onto a plate/chapati container. Pop the puffed flatbread as you place it in a plate/chapati container/poLicha daba.
12. Smear some ghee/toop/clarified butter if using.


Note -
1. A great cook can make a miracle of making a perfect circle from the folded triangle like this. I cheat and fold and make a ball to get a circle. :-D
2. This chapati is not placed on the direct flame like fulkas.
3. Take care while roasting the chapati. Too much heat will make it crispy/crunchy. It should be soft like grandma's touch!

Sunday, October 11, 2009

PaataL Pohyancha Chiwda

Mom has been talking about Diwali preparations/cleaning etc. but somehow it didn't register that Diwali is just around the corner. I happened to look at the Kaalnirnay yesterday. Let me at least start with the simplest one!!:-D


PaataL pohyancha Chiwda
पातळ पोह्यांचा चिवडा
Ingredients
4 cups thin pohe/flattened rice
1/4 cup oil
salt to taste
2 tsp sugar
1/4 cup raw peanuts
3/4 cup daliya/dalya/puffed chana daal
1/4 cup dry coconut pieces/sukya khobryachya kaataLya [I used Let's Do Organic brand]


Tempering
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp asafoetida
2 green chilies, chopped
2 sprigs curry leaves, torn

Method
1. Roast pohe on a low flame for about 12 minutes. Set aside to cool down.
2. Heat oil in a heavy bottomed saucepan. Add mustard seeds, turmeric powder, asafoetida, curry leaves, chopped chilies. Fry till chilies are nicely roasted.
3. Add peanuts, daliya and coconut pieces. Roast on a medium flame till they are crisp.
4. Now add pohe, salt & sugar.
5. Stir till pohe are coated with the tempering.
6. After it's ready, I pour it in a paper towel lined steel container to absorb all the excess oil
7. Change the paper towel if needed to absorb as much oil as you can.
8. Store in an airtight container.


Note -
1. The paper towel step is my idea of removing excess oil. You can eliminate this step if you like.
2. This chiwda also goes by the name "kachcha chiwda" in my family.
3. Use more peanuts if you like.
4. I used "Lets Do Organic" brand's unsweetened, toasted coconut flakes

Saturday, October 10, 2009

Tikhatameethachya Purya

Although, you can certainly serve these puris with any bhaaji or curry of your choice, they were served as a snack along with the afternoon tea at my grandmother's home.

Tikhatameethachya Purya - (Count 32)
Spicy Puris
Ingredients
2 cups wheat flour
salt to taste
1 tsp chili powder
1 tsp turmeric powder
1/2 tsp asafoetida
1/2 tsp ajwain/owa/ajmo/carrom seeds
1/2 tsp sugar (optional)
1 tsp hot oil

Oil for deep frying

Suggested Accompaniment
Hot tea

Method
1. Mix all the dry ingredients together in a big paraat/deep plate.
2. Add a spoonful of hot oil.
3. Adding water as needed, knead a stiff dough.
4. Cover and set aside for 30 minutes.
5. Make small balls  & roll into small discs
6. Heat oil for frying in a big kadai or wok.
7. Deep fry till cooked on both sides.
8. Drain on the absorbent paper.
9. Serve hot with a cup of tea

Note -
1. You can serve them with any gravy vegetable/achar or simply with tea.
2. This proportion gave me 32 puris. This count may vary depending on the diameter/circumference/thickness of the puris.

Friday, October 9, 2009

Whole Moong Carrot Khichdi

I came home late from work. I wanted to make a one dish meal. Something quick yet wholesome. When I opened the fridge, I found moong sprouts and carrots. I decided to combine them together with rice.

I have already blogged about another version here.


Whole Moong-Carrot Khichdi
Ingredients
1 cup basmati rice, washed & drained
2 cups moong sprouts
2 cups grated carrots
5 cups water
salt to taste
2 tsp coriander-cumin seed powder



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



Method
1. Heat oil in a deep saucepan. Add mustard seeds, asafeotida and turmeric powder
2. Add basmati, sprouts and carrots. Saute without breaking the sprouts.
3. Add chili powder, coriander-cumin seed powder.
4. Add water & salt. Bring to boil.
5. As it comes to a rapid boil, switch the gas to low. Let it cook for 7 minutes.
6. Cover and let it cook for 15 minutes.
7. Switch off the gas after checking if the rice is cooked.
8. Serve hot with Kadhi, pickle, papad of your choice. I served it with a plain yogurt.



Note -
1. If you find my proportion of rice:moong sprouts:grated carrots = 1:2:2 outrageous, please use your own proportions. But yes, it's not a typo. I actually use more sprouts and veggies than the rice.
2. You can make this rice spicier by adding ginger-garlic paste, garam masala, khada masala - whole spices. But I have kept it with minimal spices.


This post is my entry to EC's WYF - Light Meal event.

Thursday, October 8, 2009

Laganshaala - Parsi Vegetable Soup


Since I am hosting RCI - Parsi cuisine this month, I am looking Parsi recipes. I went on my favorite sanjeevkapoor.com after a long time. I found this recipe called Laganshaala. I not only liked the recipe but also loved the name. The recipe with potatoes, sweet potatoes, carrots was perfect for this fall weather. It was a very straightforward recipe and I had all the ingredients at home. So I wasted no time making it. We loved the taste too. It reminded me of my mom's "batatyacha paataL rassa". I haven't blogged about it yet. But mom serves it with the famous brun bread of Mumbai, which goes by the name "gutli" at our local Bandra bakeries. So you can serve this laganshaala soup with a crusty french bread as well.
Recipe Source -
My Modifications -
1. I halved the recipe.
Credits
This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by
Lakshmi of Veggie Cuisine.

Wednesday, October 7, 2009

Vangi Bhath - Eggplant Rice

Yesterday, after a long time, I got a chance to blog hop. I found a new blog. I was enjoying the pictures & recipes. and I stumbled on my own picture on that blog, of course without any credit or link, posing as that blogger's own. You know, sometimes, I am even too bored to confront. I had two options.
(1) Ignore and pretend that I didn't notice. After all, I am not getting enough time to visit all the blogs these days anyways. Yesterday was an exception. so just ignore and move on.
(2) Let the blogger know. Maybe she doesn't know the simple blogging etiquette that one cannot copy!

I did what I needed to do. I left a comment explaining that if we download a picture from a blog and display on our blog without giving any credit, it's called plagiarism. I would like to give a benefit of doubt before exposing the blogger. I sincerely wish, that blogger understands the importance of the original work and I hope she did it out of ignorance. Why can't we all enjoy this wonderful process of blogging?
Update - I am happy to report that the blogger has taken off the picture. I am happy about it. and the matter ends there.

Well, it's time to share the recipe of the day. I love this Vangi Bhath. I use MTR vangi bhath masala because I really think it's very good. But one day I do want to make this masala at home. Let's see when that day comes!!:-D



Vangi Bhath
Eggplant Fried Rice
Ingredients
1 1/2 cup rice, rinsed, cooked & allowed to cool completely
1 cup sliced eggplants, preferably Indian variety
1 tsp tamarind pulp
2 tbsp MTR vangi bhath masala (or per taste)
salt to taste
1 tsp grated jaggery or sugar

Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp chana daal/bengal gram
1 tbsp cashew nuts
2 red chilies, broken into pieces

Garnish
1 tbsp chopped cilantro
Lemon juice, freshly squeezed (optional)
1 tbsp fresh coconut

Method
1. Let the cooked rice cool completely. Set aside.
2. Heat oil in a wide & heavy bottomed wok. Add the ingredients for tempering.
3. As they splutter, add eggplant slices. Stir fry till they are cooked.
4. Stir in MTR Vangi bhath powder, tamarind pulp, 2 tbsp water, salt & jaggery.
5. Now add cooked rice. And mix the mixture without letting the rice grains break.
6. When the rice is heated through, switch off the gas. Cover and keep aside for 5 minutes before serving.
7. Garnish with cilantro and coconut before serving. If desired, drizzle some freshly squeezed lemon juice.

Notes
1. My recipe is based on the recipe provided on the back of MTR Vangi Bhath powder.
2. Sometimes, I add more veggies along with or sometimes even without eggplants.

Tuesday, October 6, 2009

Cabbage Foogath


This simple recipe called Foogath from Goa reminds me of Konkani upkari or thoran/poriyal of the south. You can surely serve it with chapati or simple dalitauy and rice. But I like to eat just by itself like a salad.


Cabbage Foogath
Ingredients
2 cups shredded cabbage
Salt

Tempering
1 tbsp oil
1 sprig curry leaves, torn
1 green chili, slit
1 red chili, halved
1/2 tsp mustard seeds
1 onion, finely chopped (approx 1/2 cup)

Garnish
1 tbsp fresh coconut
1 tbsp lemon juice (optional)

Method
1. Heat oil. Add all the ingredients for tempering.
2. As onion becomes soft, add cabbage. Sprinkle some water for cabbage to cook. But do not add too much water.
3. Saute on a slow flame till cabbage is cooked.
4. Add salt to taste.
5. Stir in coconut. Switch off the gas.
6. When you are about to serve, squeeze in lemon juice, if using.

Note -
1. Coconut oil may add an authentic touch!

Monday, October 5, 2009

Kanchipuram Idli

This is a really old recipe in my recipe collection. I probably must have clipped it from magazine like Femina or Womens' Era. No idea if it's authentic or not.

Kanchipuram Idli

Kanchipuram Style Steamed Dumplings

Ingredients
Stir in together -
2 cups leftover Idli batter

1/2 cup sour yogurt

3/4 tsp turmeric powder
1/4 tsp asafoetida
1 tsp black pepper powder
1 green chili, minced
1/2" ginger, peeled & grated

Garnish
Handful of cashews


Banana Leaves for wrapping
Oil for greasing

Method

1. Mix all the ingredients & set aside the batter.

2. Bring a steamer/pressure cooker/peddavaN to boil.

3. Take a metal thali/plate. Line it with banana leaves cut into the size of the thali. Grease it lightly. Spread the mixture on top. Garnish with one cashew per thali/plate.

4. Steam like you would steam any dumplings. If using pressure cooker, do not use the pressure.
5. Serve the idli along with the chutney of your choice.

Note -

1. If the plate is too big, you can cut the idli in the triangular pieces before serving.

2. For a variation, turmeric leaves can be used instead of banana leaves.

3. Banana leaves are available in the frozen section of most of the oriental stores.

Sunday, October 4, 2009

GoLPapdi


Did you all see how cool Google's tribute to Mahatma Gandhi was? I really loved it. Just a few years back, my co-worker, C , mentioned that his twins were studying "India" in their school. and they just got mesmerized by Gandhiji and his philosophy. To encourage the kids, C and his wife, showed them the film "Gandhi" which made a huge impact on the kids. It was a month of August. On 15th, C said that his daughter made something special for me. I was surprised because I had never met the kid and had seen her only in pictures on her dad's desk. I opened the envelope and there it was - a beautiful friendship band woven with orange, white, green and blue colors, with a note - Happy Independence Day! She made it herself by weaving an intricate design with yarns. It was very touching. C's daughter who was probably 12 or so then, just had few nagging questions. Why doesn't Meera know how to weave/spin on Charkha and why doesn't she wear Khadi?

I do feel that in today's world, we need Gandhiji and his philosophy which is definitely very difficult to follow. Let there be peace on this earth!

Alrighty, let's see today's recipe. This was one of the snacks/sweets, I grew up eating. In spite of not liking most of the sweets, I used to love GoLpapdi a lot. Many of my non-Gujarati friends ask me why GoLpapdi is called "gol/goal" but it's not a circular in shape? Well, gol here is not for the shape but for goL as in jaggery.


GoLpapdi

Wheat-Jaggery Fudge
Ingredients
1 cup wheat flour
1/4 cup + 2 tbsp ghee
1/2 cup jaggery
2 tsp sesame seeds

Method
0. Melt 1/4 cup ghee/clarified butter in a heavy bottomed saucepan.
1. Roast the wheat flour on medium low flame for 25 minutes. If looks very dry, add ghee
2. Switch off the gas. Now, add grated jaggery and sesame seeds. mix till jaggery is melted.
3. Pour in a greased thali.
4. Let it cool down. Cut into squares or diamonds.
5. Store in an airtight container.

Note -
1. A good quality jaggery plays a major role in achieving the authentic golpapdi. I find the Indian stores jaggery a little harder than the usual jaggery available in India.
2. My MIL follows the exact same recipe for making Ragi GoLPapdi. Use ragi/nachni/finger millet flour instead of wheat flour and follow the same recipe.
This post is my entry to Sireesha's CFK: Wheat Event.
CFK is started by Sharmi of Neivedyam.

Saturday, October 3, 2009

Vegetable Dahivada

My maushi's vegetable dahivada is melt-in-your-mouth delectable. But I find the procedure long and tedious. It's fun to eat when she makes them but making it all by yourself?Naah!! Her recipe is like this. Boil all the veggies including potatoes. Mash potatoes nicely and other veggies coarsely, add ginger-garlic paste, salt, garam masala. In short, make a stuffing like you would do for a cutlet or patties or aloo tikki. Then make balls or ovals or flat rounds, dip them in urad daal batter - like you would make for making meduvadas, then deep fry them and then dunk them in sweetened yogurt, sprinkled with chaat masala and chili powder and sweet-sour chutney. Now, you know why I find it tedious!!

One day, when I had some appe batter left, I thought of maushi's dahivada. But I decided to just add minced veggies and that's it. That's my way of making vegetable dahivada.

Vegetable DahiVada
Ingredients
2 cups leftover Appe or biscuit ambode or Idli batter
1 cup minced veggies (I used red & yellow & orange bell peppers, grated purple cabbage, green beans, spinach, grated carrots)
salt to taste

Oil for frying

For yogurt
2 cups yogurt
water as needed
sugar per taste
salt per taste

Garnish
A generous pinch of chili powder
A generous pinch of chaat masala
1 tbsp minced cilantro/coriander leaves

Method
1. Mix minced/grated veggies and salt if needed, to the leftover batter.
2. Heat Appe patra/kayili/pan. Grease it and add spoonful of batter
3. Cover and let it cook on one side. Flip and cook again on the other side. Drain on the absorbent paper. Set aside.
4. Whisk yogurt with salt, sugar and water as needed to make cake batter like consistency.
5. Dunk the vadas in the batter.
6. Garnish with powders and cilantro.
7. Serve immediately.

Note -
1. You can also add grated pumpkin, butternut squash, yellow corn, green peas or any veggie of your choice.
2. If you want you can dunk the appe in a bowl full of water and squeeze out the water before adding to the yogurt. This step will ensure the soft consistency of the appes and yogurt will be totally absorbed, thus giving it melt-in-your-mouth taste. I didn't follow this step.
3. When making veggie dahivada my maushi's way, you don't have to put them in water. The potatoes make the vadas very soft.
4. You can also drizzle some sweet - sour tamarind-dates chutney.

Friday, October 2, 2009

Zalata - A simple cucumber salad

When I first heard "Jai Ho" song, I loved it a lot and I thought that it has a great potential to become a good workout song. I had decided that I would request our Zumba instructor to have us dancersize around that song. But as luck would have it, whenever my gym offered Zumba sessions, the schedule didn't work for me. I have this enormous inertia within me. So I try to hit the gym no matter what, fearing, once I stop it, I will stop forever. But sometimes usual workouts get very mundane. At that time, I sign up for some group classes in my gym. So I signed up for spinning. and yesterday, out of nowhere, our instructor put "Jai Ho". Yaaay!!! It was fun to watch our instructor spinning and singing in her American accent "Jai ho....."


Oh well, I was so excited that I had to share it here! Then now that we are talking of exercising and all that good stuff, I better blog about a healthy salad recipe!! :-D


Oh and before I forget, just like last year, I have signed up for NaBloWriMo. That means, you are going to get a daily post without any weekend break, every day this month!!

Zalata
Cucumber Salad
Ingredients
1 cucumber, peeled or unpeeled, sliced into thin circles

Whisk together -
2 tbsp balsamic vinegar
1 tbsp water
salt to taste
1/2 tbsp brown sugar
1 tbsp cilantro, chopped finely


Method
1. Slice the cucumber very thinly, preferably using mandolin.
2. Whisk the dressing ingredients.
3. Pour over the cucumber slices. Keep for 5 minutes and turn over so both the sides get nicely coated with the dressing.
4. Serve immediately.


Note -
1. You can peel or leave the cucumbers unpeeled (especially if the cucumbers are very fresh without any waxy coating on them!). Or sometimes, I peel alternately, i.e. peel one strip, leave next unpeeled and so on... and then slice them thinly. Or you can make some ridges first before slicing like they do in the restaurants in India.
2. Serve this salad immediately or make it as close to serving as possible. If kept longer, the cucumber will leave lots of water.
3. Adjust the dressing amount depending on the slices , "one" cucumber gives.


This post is my entry to RCI - Parsi cuisine hosted by me!

RCI event is started by Lakshmi of Veggie Cuisine.

Thursday, October 1, 2009

RCI - Celebrating Parsi Cuisine


Regional Cuisine of India - RCI - is the brainchild of Lakshmi of Veggie Cuisine. In the month of October, I am hosting my very first blog event - RCI -Parsi Cuisine.

Parsis arrived at Sanjan, Gujarat from Persia, in the 8th century. The legend has it that they approached the local king and assured him that they will be one of the locals , just like sugar gets dissolved in the milk making milk sweeter.
So come on everyone! Bring your dhansaak, paatiyo, patra ni machchi, tittori, sali murgi, aakuri, ravo and lagan nu custard! Jamva chaalo ji...

Rules for RCI - Parsi cuisine
1. In the month of October 2009, write a post that celebrates Parsi cuisine/culture.
2. Please include a link to this post and also to Lakshmi's Veggie Cuisine
3. Send an email to me at enjoyindianfood@yahoo.com with subject: RCI - Parsi Cuisine
Make sure to include -
Recipe Name-
Recipe URL -
Your Name -
Blog Name -
4. If you don't own a blog, you can still send your entries at the email address provided above.
5. Multiple entries are always welcome.
6. Vegetarian as well as non-vegetarian entries are welcome.
7. Old entries from the archives are welcome as long as they are re-posted and linked back to this event announcement as well as RCI home page.
8. Please send the entries by Oct 31st , 2009. The roundup will be posted in the first week of November.

Some useful links for Parsi cuisine -

Some useful Parsi cookbooks (I searched them on Amazon; not neccessarily read them all)
Manna of the Angels: Traditional Parsi Recipes published by Karachi Zarthosti Banu Mandal

Some more information

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