Thursday, November 26, 2009

Tawa Pullao

Among the many noises on the streets of Mumbai - like traffic, horn, hawkers, construction work, local trains, bollywood music, cricket matches, ocean waves - one of the best noises to hear, especially when your are ravenous, is the "taka tak" of the huge spoons/ladles/spatulas on the equally huge tawa/pan. Yes - Pav bhaji, tawa pullao, paneer taka-tak! :-D

I found a wonderful tawa pulao recipe at chef Sanjeev Kapoor's website. I tried to make it healthier by using more veggies like purple cabbage, carrots, different colored bell peppers and even moong sprouts!! So for authentic recipe - please visit chef Kapoor's original version!

Recipe Source - Recipe&MenuId=0

My modifications -
1. In order to make healthier, I added different veggies and sprouts.

Happy Thanksgiving.
I offer my heartfelt tribute to the victims of 26/11.
I love you, Mumbai.

This post is my entry to Lakshmi's RCI - Mumbai
RCI event is started by Lakshmi of Veggie Cuisine.

Wednesday, November 25, 2009

Pineapple Basundi

I tasted fruity basundis only after my marriage. and I was really skeptical about this fruity thing going in the milk! But I wanted to be polite so when MIL served this pineapple basundi, I took utmost care not to show my true feelings about it!!;-) But when I tasted it, boy, was I wrong! It was one of the tastiest dessert, I have ever tasted.

Pineapple Basundi
Pineapple-Milk Dessert
1 recipe Basundi
pineapple pieces, chopped to small chunks or Dole crushed pineapple in its juice or Dole pineapple in its own juice
1 tsp sugar

1. Prepare basundi as described here. Cool down completely.
2. Chill in the refrigerator.
3. If using canned pineapple, drain the pieces completely. Add sugar & essence in the pineapple pieces and keep it in the fridge.
4. Just before serving, spoon pineapple pieces - about 1 tbsp per serving bowl. Pour the chilled basundi on top.
5. Serve immediately.

Note -
1. Make sure that basundi and pineapple both are chilled.
2. After mixing pineapple and basundi, serve immediately, else, the basundi may curdle.
3. Try to get sweetest possible pineapple.
4. Please note that the picture above is a close-up which shows my pineapple chunks bigger than they need to be. Make sure pinapple is nicely diced to small pieces.

Tuesday, November 24, 2009

Cake Toast/Rusk

Long ago, when I was in school, I went to spend a weekend at my aatya - paternal aunt's house. That's where I ate these cake toasts for the first time. I just loved them. So when dad came to pick me up, I told him to buy it from the local bakery immediately. For some unknown reason, this whole incidence which is not at all so important, is etched in my memory. I noticed that these cake toasts are called cake rusks at the Indian stores.

Recently, I got an opportunity to bake 3 pound cakes for a get together. I generally do not make pound cake for the obvious reason. (Who wants to add pounds any ways?;-) I have read that traditionally, the cake gets the name since the bakers used a pound of each - butter, sugar, flour etc. Anyways, so while tinkering with those pound cakes - more about them on my other blog - I thought what if I bake them little longer like biscotti? Will they give me those cake toasts from the childhood? So I used my tiniest cake pan. Poured the batter of the pound cake, baked the cake, inverted it, cooled it, cut into the thin slices (most crucial step for me!). And then I baked the thin slices again for 15 - 20 minutes. I took them out to cool down and took a bite - crunch!! Bingo!!
Cake Rusks/Cake Toasts
1 pack Betty Crocker Pound cake mix
use the the other ingredients needed to make the pound cake (like water or milk & eggs)
1. Prepare the batter according to the instructions on the back of the cake mix.
2. Bake a cake per the instructions.
3. Cool the cake completely. Cut into thin slices.
4. Keep the slices on the cookie sheet in a single layer.
5. Bake again for 15-20 minutes till they are browned and crusty.
6. Take off. Cool down completely. Store in an airtight container.
Note -
1. After 15 minutes of re-baking, start checking after every 5 minutes.
2. Do take care not to burn the toasts/rusks.

Monday, November 23, 2009

Mutter Paneer - Green Peas with cheese

I am in a real hurry to day. however, I am sharing this dish which I make only when I have ample time. :-D

Mutter Paneer
Green Peas-Cottage Cheese Curry
16 oz, 1 packet frozen green peas
1 cup paneer cubes, shallow fried
salt to taste
1/2 tsp chili powder (optional)
1/2 tsp garam masala
1/2 tsp coriander-cumin powder
2 tbsp oil
1 tbsp yogurt
2 tbsp milk

Grind to a smooth paste
1 big onion, roughly chopped
1 tomato
5 kashmiri chilies
2 cardamoms
2 cloves
A pinch of cinnamon powder
A pinch of nutmeg powder
12 cashew nuts or almonds
1" ginger

Lemon wedges
or Rumali Roti

1. Heat oil in a big nonstick kadai or wok.
2. Saute the onion paste on a low flame till oil leaves the masala.
3. Add a spoonful of water, from time to time, as necessary to avoid the masala from sticking to the pan.
4. Add yogurt, milk and 1 cup water. Bring to a boil.
5. Stir in green peas. Let it boil.
6. Adjust water if necessary. Add salt, chili powder, garam masala and coriander-cumin seed powder.
7. Add paneer pieces.
8. Cover and let it cook for 11 minutes.
9. Switch off the gas. Let it stand for 5 minutes, before pouring the gravy in the serving bowl.

Note -
1. "The oil leaves masala" step took about 55 minutes for me.
2. You can use homemade paneer as described here, or paneer is readily available at the local Indian stores. I have also seen it on the cheese shelves @Whole foods with the name "Indian Paneer Cheese". Even Costco sells Paneer.
3. Use unsalted raw cashews or almonds
4. Sometimes you get English Shelling Peas in the farmers market. They are green peas in pods which you have to shell. They taste really delicious in this recipe.
5. Trader Joe sells frozen Green peas with mint. They may taste yummy in this recipe too. But since it has blobs of butter, personally, I would  shy away from it.


Friday, November 20, 2009

ALambi Bhaat - Mushroom Rice

This is a vegetarian (and may be even Vegan!) version of much loved Kolumbi bhaat or prawns rice. I am using "may be" because many vegetarians in India do not consume mushrooms as they do not consider them as "vegetarian" enough! But I have seen that many vegans  here consume mushrooms. So I guess, it's a personal choice.

ALambi Bhaat
Mushroom Rice
1 cup rice
1 cup button mushrooms, sliced
Grind to paste1 (Brown)
1/4 cup coconut, roasted till brown
1 tbsp coriander seeds, roasted
1/2 tsp cinnamon powder
7 black peppercorns
2 tbsp water
1/2 tsp tamarind paste/pulp
Grind to paste2 (Green)
1/4 cup cilantro/coriander leaves
2-3 green chilies (oer per taste)
2-3 garlic cloves
1" ginger
1 tbsp oil
2 cloves
1" cinnamon piece
1 bay leaf
2 green cardamoms, slightly opened
1 small onion, sliced
1/2 tsp turmeric powder
salt to taste
1/2 tsp chili powder (or per taste)
Suggested Accompaniment
Soul Kadhi
1. Rinse the rice and drain. Set aside.
2. Heat oil in a saucepan. Add spices for tempering. As they sizzle, add onion and turmeric powder. Saute till onion is soft.
3. Add green paste. Saute for 2-3 minutes.
4. Now add sliced mushrooms. Fry for 1 minute.
5. Stir in brown paste. Fry for 2 minutes.
6. Now add drained rice. Saute for 1 minute. Add 2 1/4 cups water, salt to taste, chili powder - if using. Bring to boil.
7. Lower the gas. Cover and let it cook till rice is cooked.
8. Garnish with coconut and cilantro.
9. Serve with a lemon wedge on side.

Note -
1. Instead of 2 1/4 cup water, 2 cups water and 1/4 cup coconut milk can be used.

Thursday, November 19, 2009

Kakori Kababs

Kokori kababs are famous kababs from Kakori. However, I haven't gone to Kakori, Uttar Pradesh, but have eaten them at Kakori House, Bandra, Mumbai!! So here's an attempt to recreate that delicious taste with the help from none other than Mr. Sanjeev Kapoor.

Recipe Source -

My Modifications -
1. Instead of lamb mince, I use ground chicken or turkey. Both work just fine for our taste.
2. I also add some kashmiri chilies & turmeric powder while grinding ginger-garlic to get some color.
3. When in a hurry, I roll these kababs into rolls and pan fry adding minimum oil.

Wednesday, November 18, 2009

Dahi MisaL - Sprouts Yogurt Chaat

In Marathi, tempered beans or sprouts is called UsaL and when you garnish it with seasonings and sev/shev, it becomes MisaL. There are many different types of MisaL. Today's version is garnished with sweetened yogurt.

Dahi MisaL - Serves 8
दही  मिसळ
Sprouts with Yogurt
1/3 cup moong beans/moong/moog/mug
1/3 cup matki/moth beans/muth
1/3 cup bengal grams/chane
1/3 cup dry green peas/hirwa vatana
1/3 cup black eyed peas/chawli
2 potatoes, boiled, peeled & roughly chopped
1/2 tsp tamarind paste or 2-3 kokum
1 tsp grated jaggery or brown sugar
1 tbsp goda masala
1/2 tsp chili powder or to taste
salt to taste

Grind to a fine paste
1/4 cup roasted unsalted peanuts
1 tbsp roasted sesame seeds
1 bunch cilantro/coriander leaves
2-3 sprigs of mint leaves
2-3 green chilies
1/2" ginger
3 - 4 cloves garlic

1/4 tsp cinnamon powder

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
2 sprigs of curry leaves
1 small onion, roughly chopped approx = 1/4 cup
2 small tomatoes, roughly chopped
Garnish (1) - Whisk together
1 1/2 cup yogurt
salt to taste
sugar to taste
Garnish (2) - (Optional)
Sprinkle (per taste)
Generous pinch of chaat masala
Generous pinch of red chili powder
Hot sauce such as sriracha
1. Soak all the beans overnight. Drain in the morning. Allow them to sprout as described here. 1/3 cup each of these 5 beans gave me 5 cups of sprouts
2. Pressure cook the sprouts till 1 whistle. Set aside to cool down completely.
3. Heat oil in a wide saucepan. Add the seeds and powders along with curry leaves. As they sizzle, add onion. Saute till it's soft. Add tomatoes. Saute for 2-3 minutes.
4. Now add ground paste and goda masala. Adding spoonful of water if needed, saute for 15 minutes or so.
5. Now add 1 cup water, salt, jaggery and chili powder. Bring to boil. Fold in the boiled sprouts and chopped potatoes.
6. Simmer stirring in between, taking care not to break the sprouts.
7. Adjust for salt and seasonings. Set aside to simmer. This is Usal and it shouldn't get too dry. If it's getting too dry add some water.
8. Now, to serve - spread some warm usaL in a plate, top with cold sweetened yogurt, add farsaN/sev if using and then sprinkle some chaat masala/chili powder or hot sauce per taste.
9. Serve immediately
Note -
1. I didn't use farsan or mixture.
2. If using kokum, discard it before serving.

Tuesday, November 17, 2009

Kakdi nu Raitu (1) - Cucumber Yogurt Salad

This salad appears very similar to Dahyatli Kakdi but garlic is the key ingredient which changes the taste and reminds you of desi version of tzatziki sauce.

Kakdi nu Raitu(1)
Cucumber Salad
1 big cucumber or 3-4 small cucumbers, peeled & grated
salt to taste
1 cup plain yogurt, drain the yogurt in a cheesecloth or coffee filters or use plain Greek yogurt
sugar to taste (optional)

Grind to paste
1/2 tsp mustard seeds
1-2 green chilies
1/2" ginger
1 garlic clove

1. Mix the paste with grated cucumber, sugar - if using and salt.
2. Add whisked yogurt.
3. Serve immediately

Note -
1. Generally, if kept for a long time, grated cucumber leaves lot of water. So make this salad just before serving.
2. You can use Greek yogurt where whey is already drained off.

Monday, November 16, 2009

Makai nu Shaak - Corn Yogurt Curry

This is a simple yet delicious stew from Gujarat. Slurp the fresh corn dunk in the yogurt gravy to enjoy the summer bounty.

Makai nu Shaak
Corn Yogurt Curry
4 corn on cobs, halved
1 tbsp jaggery
1/2 tsp coriander -cumin seed powder/dhana jiru
1/4 tsp Gujarati garam masala

Whisk together
1/2 cup plain yogurt
2 tbsp besan/chickpea flour
1 1/2 cup water
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
4 boriya or any other dry chilies
2 sprigs curry leaves, torn
1 tsp ginger-garlic paste

1 tbsp cilantro/coriander leaves, chopped

1. Pressure cook corn on cobs in a pressure cooker. Set aside.
2. Heat oil in a wide saucepan. Add all the ingredients for tempering.
3. Whisk yogurt, besan, water, making sure there are no lumps of besan. Set aside.
4. As the mustard seeds start popping, add cooked corn on cobs. Give a quick stir.
5. Add yogurt mixture and all the remaining ingredients.
6. Bring to gentle boil. Cover and simmer for 10 minutes. Add more water if necessary
7. Garnish with cilantro.

Note -
1. Instead of pressure cooking, you can let corn cook in the gravy as well.
2. If you do not have Gujarati garam masala, use any other garam masala
3. Besan acts as a thickener so the yogurt doesn't curdle. But do not let it thicken too much. If needed, add more water while simmering. This curry needs to have thin gravy.
3. While serving, pour the gravy on top of the cobs and slurp!

Saturday, November 14, 2009

Bharela Tindora nu Shaak - Stuffed Ivygourds

I call it tondli, hubby calls it tindora. Yes, it's pretty much like I say tomato, you say tamato!! Luckily, we both agree that we love this vegetable. :-D

Bharela Tindora nu Shaak
Stuffed Ivygourds
2 cup tendli/tondli/tindora/ivygourds, slit to quarters, keeping each of tindora whole
salt to taste (if needed, it's already added in the stuffing)

Mix in a plate for stuffing
1 cup cilantro, finely chopped
1 tbsp dhana-jiru/coriander-cumin seed powder
1 tsp Gujarati garam masala or undhiyu masala
1/2 tsp chili powder
1/2 tsp turmeric powder
salt to taste
2 tsp ginger-garlic-green chili paste

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida

1. Stuff tindoras gently with the stuffing, taking care not to break them, as shown below.
2. Heat oil in a saucepan or kadai. Add mustard seeds, asafoetida and turmeric powder.
3. As they sizzle, lower the heat, and gently place the tindoras. Saute for 5 minutes on a medium flame.
4. Add 1/2 cup water. Cover and cook for 15 minutes or till tindoras are cooked.
5. Remove the lid. Adjust for salt, if needed. Let it simmer if you want a dry shaak or keep some gravy.
6. Serve with rotli/chapati

Note -
1. Undhiyu masala is available at the Indian stores.

Friday, November 13, 2009

Gawarichi Bhaaji - Cluster Beans

A simple stir fry of cluster beans with kala (black) vatana.

Gawarichi bhaaji (kala vatana ghalun)
गवारीची भाजी (काळा वाटाणा घालून)
Cluster Beans Stir fry (1)
1 lb cluster beans/gawar/guvar sing/gawar phali, broken into 2" pieces approx = 2 cups
3/4 cup kala vatana sprouts
1/2 - 1 tsp chili powder
1/4 cup coconut milk (Optional)
1 tsp jaggery
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 tsp goda masala

1 tbsp freshly scraped coconut

1. Pressure cook kala vatana sprouts and set aside.
2. Heat oil in a wok or kadai. Add mustard seeds, turmeric powder and asafoetida. As the seeds splutter, lower the gas. Add goda masala. Saute for 1 minute till the incredible aroma starts wafting from your kitchen!
3. Now add cluster beans. Add 2 tbsp water. Cover the pan with a lid. Place water on the lid. Let it cook till cluster beans are cooked.
4. Add chili powder & cooked kala vatana sprouts. Add salt, jaggery.
5. Now add coconut milk - if using. Let it simmer till the liquid is completely evaporated.
6. Garnish with fresh coconut.
7. Serve with chapatis.

Note -
1. If you want you can steam cluster beans before adding to the tempering. In that case, cooking time is drastically reduced.
2. 1/4 cup dry kala vatana will give about 3/4 cup sprouts. You need to soak them overnight, and then sprout them as mentioned here.

Thursday, November 12, 2009

Tandoori Chana jor Garam

This recipe is inspired from Prevention magazine's roasted chickpeas. They had added olive oil with salt and cumin powder. I decided to give it a total Indian twist.

Tandoori Chana Jor Garam
Inspired by Prevention
1 can organic garbanzo beans, rinsed and drained

Mix together in a bowl
2 tsp olive oil
1 tsp tandoori masala (or per taste)

1. Preheat oven to 350 F
2. Pat dry the garbanzo beans.
3. Whisk oil and tandoori masala. Add in garbanzo beans. Mix gently so the masala and oil coats the beans.
4. Spread in a single layer on a cookie sheet.
5. Bake for 45 - 55 minutes or till they are crunchy.
6. Let it cool down. Store in an airtight container.

Note -
1. You can use different masalas like chaat masala, pavbhaaji masala to get various delicious flavors.
2. Check for the ingredients in tandoori masala. If it has salt, do not add any extra salt else you may need to add salt along with oil and masala.

This post is going to Indrani's Sunday Snacks event.
Sunday Snacks event is started by Hima and then Pallavi.

Wednesday, November 11, 2009

KaLya VatanNyachi UsaL

KaLa VataNa is an important pantry ingredient in the Malvani cuisine. We use it for making amti, pohe or even pairing it with jackfruit, bamboo, banana flower, cluster beans, yard long beans or even green beans. This usaL can be served as a snack or with chapati.

KaLya VataNyachi UsaL
काळ्या वाटाण्याची उसळ
Black peas Stir Fry
2 1/2 cup KaLa VataNa sprouts
1 tbsp fresh coconut pieces, chopped
1 tbsp chopped onion

salt to taste
1 tsp jaggery (optional)
3 kokum petals, rinsed

Grind to a coarse paste
3 tbsp dessicated coconut, roasted till brown
1 tbsp coriander seeds
2 tbsp cooked KaLa VataNa sprouts
9 black peppercorns
3-4 byadgi chilies (or per taste)

2 tsp oil
2 tbsp chopped onion
1/2 tsp turmeric powder

1. Pressure cook kala vatana sprouts along with onion and fresh coconut pieces. Set aside.
2. Heat oil in a deep bottomed saucepan. Add turmeric powder and onion. Saute till the onion is soft.
3. Now add cooked black beans, ground masala and 1/4 cup water.
4. Add salt, kokum and jaggery - if using. Bring to boil. Simmer till water is evaporated.
5. Cover and set aside for 5 minutes.
6. Serve as a snack or with chapati.

Note -
1. Please do not confuse kala vatana/black peas with black beans. They are totally different.
2. Kala vatana is one tough beans that takes a long time to cook. So pressure cooking is the best option.
3. You can roast coconut in a microwave for about 2 1/2 minutes, but microwave 30 seconds at a time, stir and microwave again till 2 1/2 minutes are reached and coconut is uniformly browned.
4. Fresh coconut can be substituted for dessicated one.
5. I have substantially reduced the amount of coconut.
6. More coconut is also used for garnish.
7. Tamarind can be substituted for kokum petals.
8. 1 cup dry kala vatana gives about 2 1/2 to 3 cups sprouts.
9. If made during religious festivities, instead of onion, asafoetida is used in tempering.

Tuesday, November 10, 2009

Ansa-FaNsa chi Bhaaji - Pineapple & Jackfruit Curry

Anasa-FaNsachi bhaaji or pineapple & jackfruit curry is considered a delicacy. It is generally made during the weddings in the GSB communities of Konkan, Maharashtra.

Anasa-faNsachi bhaaji
अनसा -फणसाची  भाजी
Pineapple-Jackfruit Curry
1 cup pineapple/ananas, roughly chopped
1 cup raw jackfruit, roughly chopped
1/2 cup ripe mango, roughly chopped
salt to taste
1 tbsp jaggery or according to the sweetness of mango

1/4 cup coconut
3/4 tsp mustard seeds, roasted
4-5 byadgi chilies, roasted
1/2 tsp turmeric powder

2 tsp oil
1/4 tsp mustard seeds

1. Heat oil. add mustard seeds. As they splutter, add all the fruits. Add 2 tbsp water. Cover with a lid on top. Let it cook. It won't take too much time.
2. Add ground coconut paste and 1/4 cup water.
3. Add salt and jaggery. Adjust the consistency as desired.
4. Let it simmer.

Note -
1. Some people add ripe jackfruit instead of raw. However, I prefer the taste of the raw jackfruit. 2. Instead of chopped mango, whole raivaL mangoes are added.

Check out my friend, Purnima's version here.

Monday, November 9, 2009

Kacha tameta nu shaak

I was wrapping up my garden over the weekend. Today, I am celebrating the last batch from my tomato plant with this shaak.

Kacha tameta nu shaak
Raw Tomatoes Stir Fry
5 green tomatoes, sliced, approx. = 2 1/2 cups
1-2 potatoes, peeled & sliced, approx = 1 cup
1 tsp jaggery
1 tsp coriander-cumin powder/dhana jiru
1 tsp green chili - ginger paste
salt to taste

1 1/2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1. Heat oil in a heavy bottomed saucepan. Add the ingredients for tempering.
2. As the seeds splutter, add potatoes. saute for 2 minutes.
3. Now, add sliced green tomatoes. saute for 1 minute.
4. Stir in green chili-ginger paste, coriander-cumin powder. Cover. Let the tomatoes cook in their own juices for about 10 minutes or so.
5. Add salt to taste & jaggery. Check for the doneness of potatoes.
6. Serve with hot rotli/chapati

Note -
1. Use heavy bottomed saucepan else the veggies will stick. We are not adding any water since they need to be cooked in their own juice.
2. Depending on the individual preference, more/less jaggery or spices can be added.
3. The tomatoes should retain their individual slices and shouldn't be a total mush.

Thursday, November 5, 2009

Presenting RCI - Parsi Cuisine Roundup

In the month of October, I hosted my first ever blog event - RCI: Parsi Cuisine. RCI is the event started by Lakshmi of Veggie Cuisine, to celebrate the diverse cuisines of India.

I want to thank each and every one of you, who participated in this event. Here are some mouthwatering dishes for all of you to enjoy virtually.

RCI - Parsi Cuisine

Lemongrass Tea -......... Supriya of celebrating little things in life

Akuri - .....Malini of Khana Khazana with Malini
Parsi Pora -.....Malini of Khana Khazana with Malini
Akuri - ................Arundhuti of Gourmet Affair
Akuri - ...............Priya's easy and tasty recipes
Pateta per Eda - .................Kanchan of Kitchen Gossip
Tarkari per Eda -...............Meera of Enjoy Indian Food
Bharuchi Eda - ...............Meera of Enjoy Indian Food

Khara Papeta.....Malini of Khana Khazana with Malini
Khara Papeta & Rotlis - ....Lata Raja of Flavours and Tastes
Parsi Style Pumpkin - ...............Nandini of Usha Nandini's recipes
Green Tambota nu Shaak -...............Meera of Enjoy Indian Food
Dahi ma bhida -...............Meera of Enjoy Indian Food
Laganshaala -...............Meera of Enjoy Indian Food
Zalata -...............Meera of Enjoy Indian Food

Parsi Brown Rice -...............Rekha of Plantain Leaf
Masoor Daal Khichdi - ...... Supriya of celebrating little things in life

Daal & Legumes
Laal Rajma ni Daar - ...............Rekha of Plantain Leaf
Dhansaak - ...............Rekha of Plantain Leaf
Parsi Daal - ...............Priya's easy and tasty recipes
Dhansaak - ............Supriya of Queen of my Kitchen
Dhansaak - ....................Nandini of Usha Nandini's recipes
Dhansaak ni daar - ...............Meera of Enjoy Indian Food

Fish Paatiyo/patiya -...............Maya of Konkanworld
Machchi Pullao - ....................Maya of Konkan World
Parsi Fish Sauce -.................Mayuri of Mayuri and Ma's cookbook
Tareli Kolmi - ...............Meera of Enjoy Indian Food
Prawns Paatiyo -...............Meera of Enjoy Indian Food


Chicken Dhansaak - ...............Priya's easy and tasty recipes
Chicken Kababs - ................. SE of Denufood
Dahi nu Gosht- -...............Meera of Enjoy Indian Food
Chicken Bafat -...............Meera of Enjoy Indian Food
Parsi Kheemo -...............Meera of Enjoy Indian Food

Mutton Vindaloo - .................Indrani of Appyayan

Parsi Ravo - .......Nandini of Usha Nandini's recipes


If I have missed anybody's entry, please let me know. This is my first attempt at hosting the blog event. Please understand if I have missed any entry, it's not intentional.

and now, I am passing the baton to Lakshmi Venkatesh for RCI - Mumbai.

Wednesday, November 4, 2009

Methi na Thepla(2)

Thanks to different techniques/ingredients used by my family members, I actually have mutliple recipes for the good, old methi thepla. Here's recipe#2 -

Methi na Thepla
Fenugreek Flatbread
2 cups wheat flour + 2 tbsp for dredging
1 tbsp sesame seeds/teel/tal
1/2 tsp carrom seeds/owa/ajmo/ajwain
1/2 tsp asafoetida/hing
salt to taste
1/2 tsp turmeric powder
1/2 tsp coriander-cumin powder/dhana jiru

1 bunch frenugreek leaves/methi, roughly chopped
1/2 tbsp grated jaggery + 1/3 cup water

2 tbsp plain yogurt
1 tsp ginger+green chili paste
1 tsp oil + more oil for roasting/frying

1. Using the pressure of your fingers, dissolve the jaggery in the water. Set aside.
2. Mix wheat flour with all the dry powders, seeds and salt.
3. Stir in chopped fenugreek leaves, green chili-ginger paste & yogurt. Mix with your hand.
4. Now carefully pour jaggery water, few spoonfuls at a time, to knead a dough which is not too sticky.
5. After the dough is formed in a ball, add spoonful of oil and keep kneading till the dough does not stick back tp your fingers anymore. Cover and keep aside.
6. Heat tawa/frying pan/skillet/griddle.
7. Make 20 equal balls of the dough. Roll out into a thin discs.
8. Roast on both sides using oil as needed, till brown spots appear.
9. Serve with sweet pickle/chundo & yogurt.

Note -
1. Grate the jaggery before trying to dissolve in water.

Monday, November 2, 2009

Padwal-Kanda nu shaak

The following stir fry is quite similar to my kaarela kanda nu shaak. Though the ingredients and method are almost same, the star vegetables (bitter gourd and snake gourd respectively) decide the final taste.

Padwal Kanda nu Shaak
Snakegourd with onion
1 snakegourd, chopped approx. = 2 cups
1 onion, chopped approx. = 1 cup
1 tbsp jaggery
1/2 tsp chili powder
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1. Heat oil in a saucepan. Add all the ingredients for tempering.
2. Now, add finely chopped onion. Saute till onion is soft. Sprinkle few drops of water so the onion doesn't get stuck to the bottom of the pan. Do not add too much water at this point.
3. Add snakegourd. Add 1/4 cup water, chili powder and jaggery. Cover with a lid. Keep some water on the lid.
4. Cook for about 12 - 15 minutes till the gourd is soft.
5. Add salt. Let the water evaporate if necessary.

Note -
1. This shaak is meant to be on the sweetish side. If we do not use jaggery at all, we are missing the essence of this shaak. Having said that, each person can decide the amount of jaggery per their needs.


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