Friday, January 29, 2010

Bharli Mirchi - Stuffed baby bell peppers

Mom selects nice and firm baby bell peppers for making this bhaaji. We don't get baby bell peppers here. Even the regular bell peppers are so huge that probably the stuffing below is needed for one bell pepper! :-D I tried chopping those humongous bell pepper in wedges or even halves, but baat kucch jami nahi.

So last summer, I planted my own bell peppers to get the baby bell peppers.

Bharli Mirchi
भरली मिरची
Stuffed Baby Bell Peppers
8 baby bell peppers/capsicum

For the stuffing
1 onion, chopped finely, about 1/2 cup
2 tbsp fresh coconut
1 tbsp goda masala
1/2 tsp chili powder
1/4 cup besan/chickpea flour, roasted
1/2 tsp turmeric powder
1/4 cup cilantro, chopped
1/2 tsp sugar
salt to taste
2 tsp oil

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

1 tbsp oil (Optional)
1 tbsp chopped cilantro/coriander leaves

1. Rinse the baby bell peppers. Pat them dry. Make a slit around the stem and remove the stem and inside seeds. Now the bell peppers are ready for stuffing.
2. Roast the besan/chickpea flour for 2-3 minutes without adding oil. Mix all the ingredients for the stuffing except oil. Now add oil to bind the stuffing.
3. Stuff it inside the bell peppers. After stuffing all the bell peppers, more stuffing should remain.
4. Heat oil in a wide saucepan or kadai. Add mustard seeds, asafoetida and turmeric powder.
5. As they sizzle, place stuffed bell peppers in a single layer. Sprinkle the remaining stuffing around them.
6. Let it cooked on a low flame by keep a lid on the pan. Keep some water on top of the lid. Do not add water inside the pan. Check from time to time to make sure it's not burning.
7. Let it cook for about 20 minutes or till the bell peppers appear soft but they should not totally collapse. Add another spoonful of oil if using.
8. Switch off the gas. Keep covered for 5 minutes.
9. Garnish with chopped cilantro and serve with lemon wedges on side.

Note -
1. This subzi tastes even better if you add lots of oil. But I have tried to minimize the oil content.

Baby Bell Peppers

From Summer 2009

Thursday, January 28, 2010

KaLa Bhaat

If you know even a little bit of Marathi, the first question you are going to ask me is - "How come your KaLa(black) bhaat is yellow?" :-D I know it. but this is the exact question I have been asking my aunt ever since I tasted it first - which was many years ago. Well, here's the deal. The main flavor associated with this rice is "Goda Masala" which is also known as "KaLa Masala". I have read some debates on the blogs about how goda masala is different than KaLa Masala. and as luck would have it, right now , I have both Goda Masala from Mumbai and KaLa masala from Marathwada region. but the term "Goda" or "KaLa" is used interchangeably in my family, for that Maharashtrian spice mix without onion or garlic. So in my family, Goda masala IS KaLa Masala. So instead of calling "Goda Bhaat" which would indicate sugary rice, we probably got the name "KaLa bhaat". Are you thoroughly confused yet? :-D

KaLa Bhaat
काळा  भात
Spicy Rice
1 1/2 cup basmati rice, washed & drained
1/2 cup green peas, (fresh or frozen)
3 cups warm water
salt to taste
1 tsp chili powder
1 tbsp toop/ghee/clarified butter

1 tbsp oil
3-4 star anise/baadiya
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp Goda Masala

2 tbsp chopped cilantro/coriander leaves
2 tbsp fresh coconut

Suggested Accompaniment
Toop/Ghee/Clarified Butter
Maththa/spicy buttermilk

1. Heat oil in a heavy bottomed saucepan. Add the tempering ingredients.
2. Saute for 2 minutes. Add drained rice and peas. Saute for 30 seconds.
3. Add chili powder, warm water and salt. Bring to boil.
4. Switch the gas to low. Partially cover the pan. Let it cook for 15 minutes or till rice is cooked.
5. Drizzle some ghee/clarified butter. Switch off the gas.
6. Keep it covered for 10 minutes.
7. Serve hot with maththa (spicy buttermilk) and jilbi/jalebi.

Note -
1. If you like you can add more vegetables like potatoes, cauliflower etc.
2. Use good quality/fresh goda masala for the best results as the flavor is directly dependent on this masala.

Goda Masala from Mumbai

Many years ago, there was this quaint shop at Dadar TT/Khodadad Circle/Dadar (East) called "Ketkars' Masalay". It was located in a small lane behind D.Damodars or Agarwal classes. They used to sell the best goda masala - at least the one which got my grandmother's approval which is by the way, the most crucial rating. She loved the flavor so much that she stopped making her own goda masala and started getting it from Ketkars. The tradition continued as my mom and aunts followed the trend. But unfortunately sometime in 80s or so, Ketkars' was shut down. It was a big blow to my mom's generation. Ever since that we get our goda masala from Sarvodaya stores. This is, undoubtedly, the most crucial spice-mix in my spice box (masalyacha daba).

I have all the ingredients to make goda masala from scratch. As soon as I get some free time on hand, I am going to try to make it all by myself. Till then, we are happy with Sarvodaya's goda masala.

Wednesday, January 27, 2010

Kolhapuri Masala from Kolhapur

Kolhapuri Masala - known as chutney from Kolhapur.

Vengurla Masala from Vengurla

Vengurla Masala - Ingredients & recipe not known right now. Taste - Amazingly delicious!

Chicken Seekh Kabab

Recipe Source -


Tuesday, January 26, 2010

Kaju ni Puri - Eggless & butterless cashew cookies

In spite of my obsession with collecting family recipes, I sometimes shy away from recipes which appear too complicated. So whenever my MIL sent a container of these delicious "puris", I always assumed this is one complicated recipe and never asked her the recipe. She always told me to try it as it's very straightforward and simple. Recently, I got a chance to see how she makes it and really, how foolish I was assuming that it's a complicated recipe. So I not only noted down the recipe but baked it myself. I can't believe I ignored it for so long. This is one of the world's simplest cookie recipe for sure. MIL says that we can also make peanuts puris substituting peanuts for cashews. I think, almonds may work too?

These Kaju ni Puris are wrapped in yellow gelatin paper in a cylinder shape and sold in the dry fruit stores around Diwali time in Mumbai. Do give it a try and you will be surprised to see how easy they are to make.
Kaju ni Puri - (18 count)
Butterless, Flourless Cashew Cookies
2 cups raw, unsalted cashews, powdered
1 cup powdered sugar
5 cardamoms, peeled & powdered
1/4 tsp saffron threads
3 tbsp milk (use as needed)

0. Preheat oven 350 F
1. Powder the cashews without turning them into butter.
2. Take the cashew powder in a paraat or big plate. Add sugar, cardamom powder, saffron threads. Using milk as needed - just a spoonful at a time, knead to a dough.
3. Make 18 or so balls. Flatten them with your hand like small puries as shown below
4. Bake on a cookie sheet for 15 minutes.5. Let the cookies cool down. Store in an airtight container.

Note -
1. My MIL also makes peanut cookies using roasted, unsalted peanuts. I think, almonds or other nuts may work too, but I haven't tried them with other nuts as yet.
2. Since cashews or all nuts have oil, it helps to bind the dough. So use milk very carefully.
3. I used fat-free milk.
4. I used Reynolds' nonstick aluminum foil for baking.
5. Depending on the size of the puris, the count will vary. I got 18 puris or cookies from this recipe. Remember to make small puris as they expand after baking.
6. If you like a bite of cardamom seeds, you can crush them coarsely instead of powdering.

Monday, January 25, 2010

Puttu Kadala

Recipe Source -

Note -
1. I used periyar brand brown rice puttu flour. That gave brownish color to my puttu
2. My puttu maker needs to be steamed on the top of the pressure cooker.
3. I used kala chana instead of kabooli chana.

Sunday, January 24, 2010

Hummus Thalipeeth

1/2 cup leftover hummus - had to be used up before the big trip. What better way than sneaking it in the good, old thalipeeth?

Hummus Thalipeeth
Hummus Flat bread
1/2 cup garlic hummus (ready made)
1/2 cup buckwheat flour
2 tbsp besan/chickpea flour

2 tbsp flax powder

2 tbsp blue corn flour

2 tbsp rice flour

salt to taste

1 tbsp cilantro/coriander leaves, minced

2 tbsp spring onions, minced

1/2 tsp turmeric powder

1 or 2 green chilies, minced or 1/2 tsp chili powder

1 tsp goda masala

Oil for frying

Water only if needed


1. Mix garlic hummus, herbs, salt, spices.

2. Add all the flours. Knead to make a dough. You may need to add more or less flours so the dough is formed easily. You may or may not need water as hummus has enough moisture to bind the dough. If you do need water, add just few drops at a time.

3. Heat a pan. Make 5 balls of the dough. Using wet hands, spread the dough ball directly on the pan. Keep patting to make the flatbread. Alternatively, you can place the dough ball in between saran wrap. Pat it to make a flatbread. Take off the saran wrap and transfer it to the hot pan.

4. Using the back of a wooden spoon, make 4-5 holes on the flatbread. Drizzle some oil in the holes. Let it cook. Flip and cook on the other side till the thalipeeth gets crispy.

5. Serve hot with ketchup or hummus!

Note -

1. I just eyeball the amount of flours so as to get the dough. You can even use the ready made thalipeeth bhajNi.

2. You can even use the hummus to make equally delicious paratha. I will blog about it some other time.

3. Hummus already has salt but you still need more salt since you are adding flour. So adjust salt content accordingly.

Saturday, January 23, 2010

Italian Rice - my way!

If I am blogging about Italian rice, then it should have appeared on my Enjoy World Food, right? But this rice is neither rici a bisi nor risotto.

I had 1 cup leftover marinara sauce and about 1/4 cup grated mozzarella cheese. Since we were about to go on a vacation to India, I wanted to make sure I make use of all the leftovers. and then my fresh herbs from container garden were inviting me to try them. and thus my version of Italian rice - which probably may not even be made in the Italian kitchens - was born.
Similarly. salsa rice can also be made with a ready made salsa.
Italian Rice
1 cup basmati rice, drained
1 cup tomato-basil marinara pasta sauce
1 1/2 cup frozen veggies like corn, carrots, green beans etc
2 cup water
salt to taste
A pinch of sugar
2 tsp olive oil
1-2 bay leaves
1 tbsp garlic cloves, minced
2 tbsp onion, sliced
1 tbsp fresh Italian parsley, minced
1/4 cup grated mozzarella cheese
fresh basil
1. Heat oil in a saucepan. Add bay leaves, onion, garlic and Italian parsley.
2. Add veggies and rice. Saute for 2 minutes.
3. Now add pasta sauce. stir fry for 3-4 minutes.
4. Add water, salt, sugar. Bring to boil
5. Cover and cook for 15-20 minutes till rice is cooked.
6. Just before serving, spoon rice in the individual bowls/plates. Spread spoonful of cheese or per your taste. Microwave for 30 sec to 1 minute till cheese is melted.
7. Garnish with fresh basil.
Note -
1. I add a pinch of sugar to balance the tartness of the marinara sauce.
2. If you like, you can add some whole garam masala/khada masala like cloves, peppercorns etc in the tempering.
3. I always use a crazy proportion of rice:vegetables. I go overboard by adding 1 1/2 or even double amount of veggies compared to rice. Adjust your proportion according to your own taste.

Friday, January 22, 2010

Punjabi Wadis from Amritsar

These are the Punjabi wadis from Amritsar.

Thursday, January 21, 2010

Kolhapuri Bhogichi Bhaaji

Bhogi falls a day before Makar Sankrant. Bhogichi Bhaaji and tilwali bhakri is the favorite combo to be consumed on this day. I had made this bhaaji long time back and had decided to blog about it on the Bhogi day. But I just couldn't find the picture anywhere. Anyways, now I have picture but still can't find tilwali bhakri picture...Oh well, till then, let's savor bhogichi bhaaji at least. I think, I still have my jet lag! :-D

Kolhapuri Bhogichi Bhaaji
Mixed Vegetable Curry
4-5 small eggplants, cut into 8 pieces
4-5 small potatoes, cut into 8 pieces
1/2 cup green lima beans/paavte
4-5 pieces of drumsticks
1/3 cup fresh toor beans/tuver lilva

Grind to paste
2 tbsp sesame seeds, roasted
1 tbsp poppy seeds, roasted
10-12 cashews
1 small onion, roasted in few drops of oil
3-4 garlic cloves, roasted in few drops of oil
1" ginger
1 tbsp kolhapuri masala

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
1/8 tsp fenugreek seeds
1 tbsp sesame seeds
1 sprig curry leaves, torn

Suggested Accompaniment
Tilwali Bhakri


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

2. As the seeds start sizzling, add all the vegetables. Stir fry for 2 minutes.

3. Now, add 1/4 cup water. Keep a lid on top with water. Let it cook on a medium flame for 15 minutes.

4. Add ground masala and more water - as needed, salt. Let it cook for another 10 minutes.

5. Switch the gas to low. Let it simmer for 5 minutes.

Note -

1. You can substitute green peas for the fresh toor/tuver lilva.

2. If the eggplant and potatoes are really tiny, make 4 pieces instead of 8.

3. I have substantially reduced the amount of oil.

Wednesday, January 20, 2010

Khichu - Rice porridge snack

"Khichu" is to Gujarat what "Ukad" is to Maharashtra. The way, Khichu is made at my home has sesame seeds and it's spread like dhokla and served. The same khichu is rolled thin into papads and dried under sun during summer time to make khicha papad.

Rice Flour Porridge
1/2 cup rice flour
1 cup + 2 tbsp water
salt to taste
1/8 tsp baking soda

2 tsp oil
1/2 tsp cumin seeds
1/2 tsp asafoetida
1 tbsp sesame seeds

1 tbsp finely chopped cilantro (optional)

1. Heat oil in a saucepan. Add cumin seeds, asafoetida ans sesame seeds.
2. As the seeds splutter, add water. Add salt and baking soda. Bring to boil.
3. As water boils, switch the gas to low. Add rice flour. Using a fork, whisk the flour to make a homogeneous mass without any lumps.
4. Switch off the gas. Cover with a lid. Set aside for 5 minutes.
5. Spread evenly on a greased plate/thali. Cut into diamonds or squares.
6. Garnish with cilantro if using.

Note -
1. Same khichu dough without cilantro is rolled thin into papads and dried under sun in summer to make khicha papad.
2. This recipe can be easily halved or doubled by adding little more than double water for the amount of rice flour you take.

Tuesday, January 19, 2010

Aaji's Batatyacha Rassa - Whole Potato curry

There are many versions of batatyacha rassa (potato curry) in my mom's kitchen so each curry gets a prefix to differentiate. Today's recipe is "Aaji's" Batatyacha Rassa.

Aaji's Batatyacha Rassa
आजीचा बटाट्याचा रस्सा
Whole Potato Curry
1 lb baby potatoes, pricked, boiled, peeled

salt to taste
1 tsp chili powder
2 - 3 kokums, rinsed
1 tbsp jaggery (or to taste)

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp goda masala
1 - 2 sprigs curry leaves, torn

1 tbsp fresh coconut
1 tbsp chopped cilantro

1. Wash and prick baby potatoes with a fork. Pressure cook, peel and keep them whole. Take 3-4 potatoes and mash them coarsely and set aside.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida, turmeric powder and curry leaves. As curry leaves start to sizzle, add goda masala. Saute for 1 minute. Add 2 tbsp water.
3. Place whole potatoes gently. Add 1 1/2 cup water, chili powder, kokums, salt, jaggery. Bring to boil.
4. Add mashed potatoes. Switch the gas to low. Let it simmer for 2-3 minutes.
5. Stir in coconut and cilantro.
6. Serve hot with chapatis or rice

Note -
1. Those 3 -4 potatoes are mashed to give the thickness to this simple curry.
2. Goda masala is a must for this recipe.
3. Because of the goda masala, kokum and jaggery, this curry tastes spicy-sweet-sour. Adjust jaggery-kokum proportion per your taste.

Monday, January 18, 2010

3 daal dhokla

This is a very easy recipe for a protein-packed Dhokla.

TruN Daal na Dhokla
Dhokla made with 3 daals
1/3 cup chana daal
1/3 cup urad daal
1/3 cup chora daal

Grind the soaked & drained daal with,
1 1/2 " ginger, peeled & chopped
2-3 green chilies (or per taste)
1/2 tsp turmeric powder

Salt to taste
1/3 cup plain yogurt

Mix together,
1/4 tsp eno fruit salt
1/4 tsp oil
1/4 tsp eno fruit salt
1/4 tsp oil

1/2 tsp mustard seeds
1/2 tsp sesame seeds
pinch of asafoetida

1 tbsp fresh coconut (optional)
1 tbsp chopped coriander leaves

1. Soak daals for 6 hours.
2. Drain and grind with ginger , turmeric powder & green chilies. Take out the batter in a container. Add yogurt and salt. Cover and keep aside for 2 hours.
3. Prepare a steamer for steaming. Grease a dhokla container.
4. Divide the batter into 2 parts. Just before pouring the batter, mix 1/4 tsp eno fruit salt and 1/4 tsp oil. Mix in a batter. Pour in the dhokla container. Steam till done.
5. Follow step 4, for the second batch of dhokla.
6. Let it cool down. Cut into squares or diamonds.
7. Heat oil in a small saucepan. Add seeds and asafoetida. Drizzle sizzling oil over the dhokla.
8. Garnish with cilantro and coconut, if using.

Note -
1. Never mix eno salt and oil in the entire batter. That's the reason we are dividing the batter in two batches and using separate eno-oil combo for each batch.
2. I did not use coconut for garnish.

Sunday, January 17, 2010

Tandoori Salmon

Gajalee is one of our favorite restaurants in Mumbai. It serves coastal seafood. Though not exactly coastal variety, we also love their tandoori flavor. The server shows you the catch of the day - a fresh khapri pomfret - and then the chef prepares the Tandoori pomfret for you. Alas, I do not get fresh pomfret here. I mean, yes, it's available at our oriental stores, but the taste is not the same. So when I crave for the seafood, I use whatever I get from the supermarket. Thus, I made tandoori salmon and my husband actually enjoyed it even more. (after all it's boneless!)

Tandoori Salmon
3 salmon fillets, rinsed, patted dry, scored

Whisk together in a bowl
3 tbsp tandoori masala
1 tbsp oil
2 tbsp water
1 tbsp lemon juice
1 tbsp ginger-garlic paste

Oil for basting/grilling

1. Clean and rinse the salmon fillets.
2. Pour the tandoori marinade all over.
3. Make sure the fillets are covered with marinade. Set aside in the fridge for 30 minutes
4. Heat the grill pan. Lightly spray with oil
5. Place salmon fillets by removing excess marinade. Discard the remaining marinade.
6. Grill on both the sides till grill marks appear.
7. Serve with salad and lemon wedges.

Note -
1. Check for salt in your tandoori masala ingredients. and use or do not use accordingly.
2. Salmon is quite filling fish. One fillet is more than enough for one person. So choose smaller portions of fillets.

Saturday, January 16, 2010

Red chili papad/HappaL from Mangalore

These papads are meant to be roasted on fire and then drizzled with raw coconut oil. Serve them with the simple Konkani meal of sheeth (plain rice) and dalitauy. Delicious!

Friday, January 15, 2010

Chhasiyo Loat - South Gujarati Upma

Let me be the first one to tell you that this recipe needs a big time acquired taste. Also, it's one of the forgotten recipes. and so it's dear to me. But if you want to try it, please look at the ingredients and ask yourself if the combination suits your taste buds (or not!) and then proceed. The word to word translation of Chhasiyo loat would be buttermilky flour or flour with buttermilk.
Chhasiyo Loat
1/2 cup vada nu loat
1 cup sour buttermilk
salt to taste
1/4 cup green peas (optional)
2 tsp oil (or per taste)
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
3-4 garlic cloves (fresh garlic cloves along with greens work the best)
1 small onion, chopped approx. = 1/4 cup
1 tbsp finely chopped cilantro/coriander leaves
1. Heat oil in a kadai or wok. Add seeds and powders. As they sizzle, add chopped garlic and onion. Saute till onion is soft.
2. Stir in vada nu loat. Saute for 5 minutes on a low flame, taking care not to burn the flour. Add green peas if using.
3. Meanwhile, whisk buttermilk with salt. Pour it over the roasted flour.
4. Keep on stirring till porridgelike consistency is reached.
5. Switch off the gas. Keep covered for 5 minutes.
6. Garnish with cilantro.
7. Serve hot.
Note -
1. The original recipe calls for fresh green garlic along with cloves and greens. If you do not have it, use the regular cloves.

Tuesday, January 12, 2010

Dryfruit Basundi

One of the many ways, my mom-in-law prepares basundi -

Dryfruit Basundi
1 recipe Basundi
Mixture of nuts and dryfruits (like almond slivers, raisins, cashews, pistachios, pecans)
few drops of ice-cream essence

1. Prepare basundi as described here. Cool down at the room temperature. Keep in the fridge for 1 hour.
2. When it is fridge-cold, stir in a few drops of ice-cream essence. Chill in the refrigerator.
3. Just before serving, spoon in dry fruit & nuts pieces - about 1 tbsp per serving bowl. Pour the chilled basundi on top. Sprinkle some more nuts on top, if desired.
5. Serve immediately.

Note -
1. After mixing nuts & dryfruits and basundi, serve immediately, else, the nuts may become too soggy.
2. Readymade basundi by Amul can also be used.
3. Use unsalted nuts.

Saturday, January 9, 2010

Mahim Halwa from Mumbai

Above sweet is called Mahim Halwa in Mumbai. Legend has it that it was first created by Joshi Budhakaka Mahim Halwawala. Mahim is one of the 7 islands, that made Mumbai.

This halwa is like thin, delicate slabs of sweet decorated with nuts or saffron. Each slab is separated by butter paper. It is also known as "Ice Halwa" in my Gujarati family.

Friday, January 8, 2010

Papads from Amritsar

Now talk about the variety!! Above papads are methi (fenugreek)- chili papad and anardana (pomegranate seeds) papads respectively. If you are a papads fan, do visit Amritsar and buy some most delicious and unique papads from the local vendors!

Thursday, January 7, 2010

Chicken Frankie a la Mumbai

Frankie is nothing but a wrap. There are many versions available like mutton frankie, chicken frankie, veggie frankie etc. The wrap of frankie is made from maida or all purpose flour and egg wash is applied on top. The stuffing is stuffed, sprinkled with onion mixture with amchoor powder and chaat masala. It's yum.

I tasted Malaysian paratha at my friend's home at a potluck party. The texture reminded me of Frankie wrap. So I used the Malaysian paratha (available at the freezer section of Indian stores) for my frankie here. As I was writing about Frankie, I wondered who introduced Frankie to Mumbai and when did it arrive? and I found some amazing information here. -

This Frankie recipe was in my draft forever. I meant to blog about it before going on vacation as a reader requested it. I sent her the recipe email but couldn't blog about it.

Chicken Frankie
Chicken Wrap - Mumbai Style

8 oz boneless, skinless chicken breasts, cut into bite sized pieces

2 tsp oil


1 tbsp chicken seek tikka masala (I used Sanjeev Kapoor brand)

1 tsp oil

1/2 tsp ginger -garlic paste


2 tbsp finely chopped onions

1 tbsp finely chopped cilantro/coriander leaves

A generous pinch of Amchoor powder

A generous pinch of chaat masala

A generous pinch of chili powder

salt if needed

few drops freshly squeezed lemon


Malaysian Paratha (Frozen)


1. Whisk the marinade. Marinate chicken pieces at least for 1 hour in refrigerator.

2. Heat oil in a pan. Add chicken pieces. Stir fry till they are cooked. Set aside.

3. Make the frozen parathas according to the instructions on the packet.

4. Spread some cooked chicken on paratha.

5. Spread some garnish of onions, cilantro, powders and lemon juice per taste. Roll into a wrap using a toothpick to secure the wrap.

6. Serve immediately.

1. The original frankie needs egg wash. I avoided that step as the frozen Malaysian paratha has plenty of oil and it's quite flaky.

Wednesday, January 6, 2010

Zebra cake

When Divya Vikram posted her recipe of Zebra cake, I decided to try it immediately. The cake came our very well. Thanks for all the tips, Divya. You surely made Gudiya's (& hence mine too!) day.

Credits -

Tuesday, January 5, 2010

Kashmiri Masala from Katra

 Kashmiri Masala Tikki from Katra

Monday, January 4, 2010

Malai Kulfi

When I was little, late at nights, one could hear kulfiwala's "kulffiiyyo". But those were the days when I cared for Yankee Doodles, Dollops and Baskin Robbins more than kulfi. Even at chowpaty, you could see kulfiwala in his portable matka - pot with dry ice and brass kulfi moulds. He always served fresh malai kulfi on a leaf. I have even seen kulfiwalas with a cart and weighing scale selling kulfis. Kulfiwalla's kulfi was never served with falooda noodles but the restaurants in Mumbai always served kulfi with some falooda noodles.
Anyways, I think I took a huge liking to Kulfi only after coming to the US. I always used the shortcut method using evaporated milk, condensed milk and heavy cream to make American Desi Kulfi. But especially after becoming a food blogger, I wanted to try my mavshi's homemade kulfi recipe. It's little time consuming than blending just three ingredients but I think it's worth it.

Malai Kulfi
Indian Ice-Cream
1 litre milk (use whole or full fat milk!)
1 cup sugar
1 tbsp corn starch
1/4 cup milk powder
1/4 cup mawa/khoya/khava
1/2 cup heavy cream/malai - (use more for even richer and creamier taste)

1. Grease heavy bottomed saucepan. Pour whole milk. Bring to boil on a medium heat. Switch the flame to low and let it simmer for 15 minutes.
2. Take 1/2 cup warm milk in a small bowl. Add milk powder , heavy cream and mawa/khoya/khava. Whisk together. and pour it back to the simmering milk.
3. Let it simmer, stirring in between for 20 minutes. Switch off the gas.
4. Add sugar and stir till it's dissolved.
5. Let the mixture cool down. Pour in the kulfi moulds. Freeze till set.
6. Serve along with sweetened falooda noodles or falooda sev. You can unmould the kulfi and serve as is or cut into circles and serve. Sweeten the falooda noodles by adding a few drops of rose syrup such as Ruh afza/Dabur/Rasna Shahi Gulab.

Note -
1. If desired, you can also add some evaporated milk to get the beige color to the kulfi.
2. You need to use whole milk or full fat milk. The less fat content milk will result in very icy kulfi.
3. Heavy cream or malai is a must for this recipe - after all, it's malai kulfi. Also, it makes kulfi creamier. If using malai more than 1/2 cup, adjust sugar accordingly.
4. You can use doodh masala if desired. But real malai kulfi does not have any nuts and saffron.
5. Instead of milk powder and mawa - you can use mawa milk powder available at the Indian stores. I haven't used it myself, but it's just my guess that it may work.
6. If you do not get mawa/khoya/khava, then you can use part skim ricotta cheese of the same quantity.

Sunday, January 3, 2010

Happy New Year 2010 with Rose Falooda

I wish all of you a wonderful new year 2010. I had been to my #1 favorite destination - Mumbai, my hometown. I feel rejuvenated, connected, happy and still a little sad to be back. Gudiya had a great time too. I realized how blogging helps me personally. When I started blogging two years back, I had come back from India trip and was feeling restless and was missing home, family & India. and then around that time, I started blogging. and blogging kept me going. I felt connected to my roots while being away from family. Now, that I am back, and as I was missing my family back home, I felt the urge to blog.

Let's kick off this new year with something sweet. How about Falooda? Parsis drink/eat this on their Parsi New year. In Mumbai, there are many restaurants famous for Falooda from Badshah to Kailash Parbat, people will argue about the best falooda in Mumbai. To be perfectly honest, I am not a huge Falooda fan. It was the most favorite sweet/beverage/dessert of my grandmother. As a result, falooda was made quite frequently at least once a year - on my grandmother's birthday. My aunt makes a stunning falooda making even those falooda noodles at home. I was skeptical about my skills but I followed her recipe and it worked out!! Yay! Making falooda is really easy but taking pictures is very difficult for me.

Layered Sweet Drink
1 tbsp subza seeds/takmaria/tuLshiche bee
1 tbsp rose syrup - per glass like Rooh Afza/Dabur/Rasna Shahi Gulab
1 tbsp falooda sev - per glass
1 scoop of vanilla ice-cream

Garnish (optional)
Dry fruits
cream crackers (not those diet types!)
small scoop of jelly

1. Soak subza seeds/takmaria in water for 4-5 hours. Set aside. The seeds will swell and will tripple or quadruple in quantity.
2. Make falooda sev/noodles according to the directions described here. Set aside in the ice-cold water.
3. Take tall glasses for serving the falooda.
4. Pour drained subza seeds - about 1 tbsp per glass or as needed - at the bottom of the glass.
5. Now carefully, pour rose syrup - 1 tbsp per glass.
6. Now add falooda noodles
7. Using a small container, pour milk carefully and slowly over the falooda sev. Make sure you do not make any haste as the layers should remain separated. Your pouring action should be gentle.
8. If you are ready to serve, you can add a small scoop of vanilla ice cream. Top with optional garnishes as needed. If you are not ready to serve, cover the glass with saran wrap and place carefully in the fridge. You shouldn't move the glass too much while keeping in the fridge. and just when you are ready to serve, add ice-cream.

Note -
1. You need to do the pouring milk part very gently and slowly for getting the visible layers.
2. Full fat milk will give better results. If you have time, boil milk and simmer for few minutes. Take out 1/2 cup milk and mix with 1 tbsp cornflour. Stir well so no lumps are formed and add back to the boiling milk to simmer for 15 more minutes. This step thickens the milk.
3. If you do not wish to make falooda noodles at home, they are readily available at the local Indian stores in the dry form. They are yellow in color.

Falooda Noodles/Sev

This is my aunt's recipe which worked beautifully for me. When serving as an accompaniment with kulfi, you can add a few drops of rose syrup before serving.

Falooda Noodles/Sev
1/2 cup corn starch
300 ml water

A big bowl full of ice cubes and water
A greased sev press

1. Whisk corn starch and 300 ml water so there are no lumps. The mixture will resemble milk at this point.

2. Place the container on a low flame. Keep on stirring. The mixture appears to be thickening.

3. Keep on stirring till the mixture becomes translucent. It will take about 10 - 12 minutes or so.

4. Grease the sev press. Keep a big bowl with ice cubes and water ready.

5. Press the noodles/sev directly on the iced water as shown below.

6. Let the noodles be submerged in iced water. Keep in the fridge till ready to use.

7. When you are about to use the noodles, drain them in a strainer.

Note -
1. Store in the ice-cold water in the refrigerator. Use within 2 days.
2. When serving as an accompaniment with kulfi, you can add a few drops of rose syrup before serving.


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