Friday, April 30, 2010

Beet Greens KoLumbo

We love the taste and flavor of the beet greens. But they are hard to get as most of the times they are rotten and stale. I decided to make this daal yesterday. I thought the daal would turn pink/red, but there were just tiny specks of the red color.

Beet Greens KoLumbo
Beet Greens with daal
1/3 cup green peas daal/split green peas
1/3 cup yellow moong daal
1/2 tsp turmeric powder
1/2 tsp asafoetida

1 bunch of beet greens, shredded along with the stems

1 tbsp koLumbo masala
1/2 tsp tamarind pulp
salt to taste

2 tsp oil
2 tbsp minced onion

1. Pressure cook daal, turmeric powder, asafoetida and shredded greens adding double amount of water.
2. Mash the cooked daal. Add 2 cups water and churn it lightly. Pour it in a saucepan.
3. Bring to boil. Add koLumbo masala, tamarind paste, salt. Simmer for 10 minutes.
4. Heat oil in a small saucepan. Add minced onion. As it turns brown, pour the tempered onion oil over the daal. Switch off the gas. and cover it with a lid.
5. Serve with plain rice and papad & achar.

Note -
1. Instead of green peas daal & yellow moong daal, toor daal can be used.
2. Any other greens of your choice can be substituted.

Thursday, April 29, 2010

Chicken Bun Roll

I went for a garage sale in my neighborhood and found a book about baking breads using bread maker for 50cents. It's a good book and I have a bread maker. So it was a great bargain.

I tried this recipe thinking it will be a good lunchbox item for my daughter. I didn't except anything much. However, when I tasted these buns, they transported me to Mumbai. They tasted just like the rolls/buns we used to have at Hearsch bakery.

Chicken Bun Roll
Recipe adapted from Bread Machine Baking
5/8 cup skim milk
2 cups organic bread flour (I used King Arthur brand)
1/2 tsp salt
1/2 tsp sugar
1 tbsp olive oil
1 tsp rapid rise active dry yeast

For the filling
1 tbsp oil
1 tsp ginger-garlic paste
1 tbsp soy sauce
1/2 tsp sugar
10 oz boneless, skinless chicken breast, chopped
1 tbsp chopped onion
1 tbsp chopped cilantro
1/2 tsp paprika or any mild chili powder
1/2 tsp turmeric powder
a pinch of garam masala
salt to taste
A pinch of freshly ground black pepper

1 tsp sesame seeds

Suggested Accompaniment
Tomato Ketchup

1. Mix all the ingredients for stuffing in a big bowl. Cover and refrigerate for 1 hour.
2. Pour milk and all the ingredients for making bread in the bread maker container according to the manufacturer's instructions.
3. Set the bread maker to "Dough" mode.
4. Pour all the stuffing mixture in a saucepan. Stir fry till chicken is thoroughly cooked. Set aside to cool down completely. Mince it completely using food processor. Set aside.
5. When the dough cycle is finished, remove the dough from the machine. Punch it down on a floured surface.

6. Divide into 9 uniform pieces.
7. Roll out each in a small flat bread.

8. Place some filling in the middle.
9. Bring up the sides of the dough to cover the filling and pinch the edges together to seal. Turn it over and try to roll into a smooth ball.

10. Place the buns seam-side down on the greased baking sheet. Keep covered till you work on the remaining buns.
11. Cover the buns and let them rise in a warm place for 30 minutes.

12. Preheat oven to 400F. Spray some oil on the buns. Sprinkle some sesame seeds.
13. Bake for 20 minutes or until the buns are golden brown.

Note -
1. The book recommended using a glaze of 1 egg yolk and 1 tbsp water. Glaze it over the buns before sprinkling sesame seeds. In that case, there is no need to spray any oil. This step will give a sheen to the buns and it will help stick those sesame seeds to the buns. Since I didn't use the glaze, my sesame seeds fell apart after the buns were baked. :-

2. The book did not suggest mincing the chicken after getting cooked. However, since I used very less oil, my chicken mince was little on the dry side. Next time, I will not mince the chicken after cooking but will keep just the small pieces.

Recipe adapted from

Wednesday, April 28, 2010

Burji -Pav

For the longest time, I genuinely believed that egg burji was something my maushi invented. Though it's one of the popular street foods of Mumbai, I never tasted it outside. But here's my maushi's recipe.

Burji - pav
Spicy Scrambled egg with bread
6 eggs
salt to taste
1 tsp + 1/2 tsp garam masala
1/2 tsp mild chili powder or paprika
1/4 cup water
1/4 cup green peas

Grind to fine paste
1/4 cup cilantro
2 cloves garlic
1 1/2" ginger
2-3 green chilies

1 tbsp oil or ghee
1 onion, chopped approx = 1/2 cup
1/2 tsp turmeric powder
2 roma tomatoes, chopped approx = 1/2 cup
Suggested accompaniment

1. Heat oil/ghee in a saucepan. Add onion and turmeric powder. Saute till onion is soft.
2. Add tomatoes and green paste. saute for 12 - 15 minutes on a medium flame. Tomatoes should turn into a mush.
3. Add 1 tsp garam masala, salt and chili powder. Saute for 2 minutes.
4. Add 1/4 cup water. As it starts to bubble, switch gas to lowest. Break eggs and keep stirring till scrambled egg consistency is reached.
5. Stir in 1/4 cup green peas. Sprinkle remaining 1/2 tsp garam masala.
6. Stir till water almost evaporates. Little water may remain. Switch off the gas. Cover and set aside.
7. Serve with laadi paav.

Note -
1/4 cup water is added for so the eggs are cooked without getting too dry.

Tuesday, April 27, 2010

PaataL Pithale

This is one of the simplest pithales you can make. It has just a few essential ingredients. It tastes good - may be an acquired taste, but I love it. This is meant to be made in a hurry and needs to have a runny consistency. Though the recipe is simple, it also tests your ambidexterity. You have to sprinkle besan/chickpea flour with one hand and keep stirring with your other hand so no lumps are formed.

This very basic, simple pithale - when I served to Gudiya, you know what she did? She called it "cheese sauce for fondue" and gladly dipped her veggies in that "cheese sauce" and pretended she is having a fondue dinner! :-D

PaataL Pithale 
पातळ पिठले
Chickpea Flour Curry
3/4 cup besan

2 cups water

salt to taste

1 tsp chili powder


1 tsp oil

1/2 tsp mustard seeds

1/2 tsp asafoetida

1/2 tsp turmeric powder

Suggested Accompaniment


Raw onions, sliced

1. Heat oil in a heavy bottomed saucepan. Add mustard seeds, asafoetida and turmeric powder.
2. When they start sizzling, switch the gas to low. Add water.
3. Now, switch gas back to high. Add salt and chili powder. Bring to a rapid boil.
4. Switch the gas back to lowest. Now, use one hand to keep stirring continuously, while with other hand sprinkle besan/chickpea flour - a spoonful at a time. The continuous stirring action should prevent lumps from forming.
5. Let it simmer for 5 minutes, taking care not to thicken the "curry" consistency.
6. Switch off the gas. Serve immediately.

Note -
1. You can use a big fork for stirring which will help prevent the lumps. A little practice is needed to use both your hands simultaneously. One can argue that besan can be mixed with water before adding to the tempering. However, it's just not the same!:-)
2. Actually no garnish is required for this robust and simple dish. I have added cilantro/coriander leaves just to show some color contrast.
3. Make this dish as close to eating time as possible. This needs to have thin consistency. If made too much in advance, the curry will thicken.

Monday, April 26, 2010

Dahi Quinoa - Quinoa Yogurt Salad

This salad is perfect for a hot summer day. We generally use rice instead of quinoa. It goes by the name Dahi butti. This is a send off dish made in my family, when someone is set for a big trip. I replaced the traditional rice by quinoa.

Dahi Quinoa
Yogurt Quinoa Salad
2 cups cooked quinoa
2 cups Greek yogurt, plain
1 baby cucumber, peeled & grated
2" ginger, peeled & grated
salt to taste
A pinch of sugar (or per taste)

1 1/2 tbsp oil or ghee/clarified butter
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
3-4 dahyatlya mirchya/yogurt chilies
2 sprigs curry leaves, torn

1 tbsp chopped cilantro

Suggested accompaniment
Sweet lemon pickle

1. Whisk yogurt, salt, sugar, ginger, cucumber together.
2. Pour it over the cooked & cooled quinoa.
3. Heat oil or ghee in a small saucepan/fodNichi paLi. Add all the ingredients for tempering. Make sure that the chilies are nicely roasted.
4. Drizzle the tempered oil over the quinoa mixture.
5. Garnish with chopped cilantro.
6. Serve cold on a hot summer day.

Note -
1. Note that quinoa is cooked already and is allowed to cool completely before proceeding.
2. Cucumber tends to add moisture to the salad. If you want, you can deseed the cucumber before adding to the salad.
3. While serving, you can add more yogurt if needed.

This is my entry to Indrani's Summer Food and drinks event.

Saturday, April 24, 2010

Indrajeet's Good Night for Blog Bites#2

This is some seriously delectable stuff. The dryfruits and nuts add an extra punch. My chickoo milkshake is just pulp, milk and ice-cream. So when I came across Indrajeet's (of Adhi Potoba )version which goes by a fancy name -"Good Night" from Pune, I just couldn't wait to try. Indrajeet warns that this is a calorie loaded drink so all you can do after consuming it is to go to bed, and hence the name!:-D I tried to make a lighter version by adding skim milk and not using cream. It was yummy. Do try it!

Blog by - Indrajeet
Blog - Adhi PotobaRecipe Source -

This is my entry to Nupur's Blog Bites#2 - Copycat edition.

Friday, April 23, 2010

Paneer Makhanwala from Jewel of India

Well, the clipping below says it all. Note that this is a Jain style recipe. If you pay a close attention to the recipe, the ingredients list has curd but it's not used in the recipe. My explanation is that there is another recipe clipping that I have from the same restaurant with exactly same ingredients but different method for Paneer Butter Masala, which uses curd.

Times of India

Thursday, April 22, 2010

Mushroom Fanna Upkari

Fanna Upkari is generally made with seafood at my home. Prawns fanna upkari is the most common one but pomfret, mackerel are also used for making the same. Since mushrooms fit beautifully for any prawns recipe, I decided to use them instead of prawns. We loved this new curry. I thought it's a wonderful way to taste the fannaupkari for my vegetarian/vegan friends. Just remember that when you fry onions for a long time, they have sweetish flavor. and fanna upkari is meant to be fiery hot. So if you add very less chili powder, it will not be the right taste.

Mushroom Fanna Upkari
Mushroom Curry

1 pack mushrooms, cleaned and cut

salt to taste

1 tsp tamarind paste

1 tbsp chili powder (use less if you absolutely do not want it to be too fiery)

1 cup water


1 1/2 tbsp oil (preferably coconut oil)

1 1/2 cup finely cut onions


1. Heat oil in an iron kadai/wok. Add onions. Saute on a medium flame till onion is brown, but not burnt

2. Add chili powder and saute for 30 seconds.

3. Add tamarind paste, water and salt. Bring to a boil.

4. Add mushrooms. Let them cook and let curry have a thick consistency.

5. Serve with chapati or rice.

Note -
1. If you want a mild flavor, use paprika instead of hot chili powder.

Wednesday, April 21, 2010

Jihva wedding Feast - Gujarati MousaL

I am not a Gujarati by birth. But due to my marriage to a Gujarati, I am privileged to experience many Gujarati customs. One such wedding custom is MousaL (or mousaD). It's a very sweet event. If a person is getting married, his/her father's side of the family invites and honors his/her mother's side of the family. This is the function to celebrate bride or groom's maternal side of the family. So when my sister-in-law got married, we invited my MIL's brothers, sisters and relatives and we welcomed them with kumkum and celebrated with food. It is like honoring maternal side by the paternal side.

Any Indian ritual is incomplete without a feast. For this mousaL event, we had some glorious, Gujarati feast. Although, I can't cook all of it, I cooked one such dish just to celebrate Jihva - Wedding Feast.

Mag daal na bhujiya
Yellow Moong Daal fritters
1 cup yellow moong daal
2-3 green chilies
1" ginger, peeled & chopped
3/4 tsp cumin seeds
salt to taste
1/4 cup coriander leaves/cilantro - chopped

Oil for deep frying

Method1. Soak moong daal for 6 hours. Drain.
2. Grind with all the remaining ingredients except oil.
3. Take out in a big container and stir well, adding 1 tsp hot oil
4. Heat oil for deep frying in a wide kadai. Drop spoonfuls of small fritters in a single layer. Do not over crowd.
5. Fry till they are golden brown from all sides. 6. Serve with chutney or ketchup.

Note1. They should be crispy from outside and soft from inside.

2. Note that these fritters are very small compared to usual vada size. They are of the size of berries.

3. For a variation, chopped fresh fenugreek leaves can be added to the batter just before frying.

This post is my entry to Priya's Jihva - Wedding Feast. Jihva event is started by Indira of Mahanandi.

Monday, April 19, 2010

Bun Pao/Pav

Bun pav is another variety of bread/pav from Mumbai bakeries. It's a soft bread studded with orange candied peels. When I came across some recipes of Portuguese Sweet Breads, I thought, they may turn into decent bun pavs. I chose the recipe with minimum amount of butter and eggs. Next time, I will try to see if I can even make it eggless.

Bun Pav
Recipe inspired by
1 cup warm milk
1 egg
2 tbsp butter
1/3 cup sugar
3/4 tsp salt
3 cups organic bread flour
1 package dry yeast

1. Add all the ingredients in your bread maker per manufacturer's instructions.
2. Choose "Dough" cycle.
3. Take the dough out and place in a greased container. Cover with a wet cotton napkin. Allow to rise for 1 hour.
4. Punch it down. Make 10 balls. Place them in a greased baking tray. Place a raisin or orange candied peel on top of each roll.
5. Cover and let them rise for 1 hour.
6. Preheat oven to 400 F. Bake for 15 - 16 minutes.
7. Serve with warm milk or hot tea.
Note -
1. Instead of making rolls you can make a bread loaf. For that, choose sweet bread cycle of the bread maker instead of dough cycle.
2. Before using the dried orange peels on the rolls, I would probably soak them in orange juice for next time. I put them directly from the bag and they turned out crispy and not soft.

Saturday, April 17, 2010

Anupama's Mango Mastani for Blog Bites #2

One of my friends from our neighborhood went to Pune for studies. He used to come back often, but in the matter of months he became a true Pueneite - nope - a Punekar! He used Marathi words which even I didn't know, and I am a Maharashtrian and he is not!:-D Anyways, he kept takling about Mastani - not the beauty but a drink.

I thought it's a variation of Falooda. but my newly "Punekar" friend vehemently retorted that it's not even close!! Oh well. I visited Pune many times after that, but never got a chance to taste Mastani and soon I even forgot about it. Then Anupama of Food and more, blogged about Mastani. I just squealed with joy. I bookmarked it and forgot about it again. Now that Nupur has started this event - Blog Bites, it definitely encourages me to try all those bookmarked recipes. (My bookmarked folder sure heaves a sigh of relief. It's too crowded!)

So here I am , presenting Mango Mastani from Anupama's Food & More.

Recipe by - Anupama
Recipe Source -

I am sending this entry to Nupur's Blog Bites#2 - Copycat Edition.

Friday, April 16, 2010

Bikaneri Daal Paratha

I found this recipe at Sanjeevkapoor's website the other day. While actually making this paratha, I thought of it as a savory puranpoli. I tweaked the recipe a little, I added turmeric powder and ajwain/owa in the dough. I also used wheat flour instead of all purpose flour. I didn't use ghee but made with oil. Serve with curry or yogurt based raita.

Recipe Source

My Modifications -
1. I used turmeric powder and ajwain/carrom seeds/owa in the dough.
2. I didn't use ghee. I used little amount of oil instead.

Thursday, April 15, 2010

Shevgyachya Shenga - Indian Drumsticks

I was overjoyed to see these fresh drumsticks at our local Indian stores. I hadn't seen them ever at our Indian stores. So I always bought those from the frozen section. and I wasn't very happy with the quality of the frozen ones. We call this Shevgyachya shenga in Marathi and Saragawa in Gujarati and maska sang in Konkani. They are also known as Shektachya Shenga in Marathi and sajian phali in Hindi. What do you call it?

Wednesday, April 14, 2010

Jihva Wedding Feast - Maharashtrian KeLwaN

Any Indian wedding is a complex affair. There are many customs and rituals. I think I am somewhat familiar with Maharashtrian, Konkani and Gujarati customs. A Maharashtrian wedding consists of many rituals like KeLwaN, HaLad, Seemantpoojan, Gaurihar, Antarpaat, Saptapadi, Lajjahome, Mangalashtaka, Mangalsutra, Naav ghene/ukhane, Gruhapravesh. I am sure there are many more but I could think of only these, at this moment.

Let's talk about Maharashtrian pre-wedding ceremony. It is called "KeLwan". The bride (or groom's) family get together and pamper her (or him) by making the favorite food and showering gifts.

For my keLwaN, my family pampered me with lots of delicacies. One of them was my uncle's signature dish - Strawberries and cream. Frankly, strawberry is not my favorite fruit but somehow, I like this combo.

My uncle's recipe is simple. You need fresh strawberries - preferably from Mahabaleshwar, heavy cream and sugar whipped together and everything layered and chilled. I was looking for a lighter version with the similar result. I came across this recipe, which we loved.
Strawberries & Cream
1 1/2 cup fresh, juicy ripe strawberries, sliced removing top leaves
Whirl in a blender
1 cup part-skim ricotta cheese
1 cup plain Greek yogurt
1/4 cup sugar (or to taste)
1 strawberry, sliced whole as shown
1. Whirl cheese, yogurt and sugar till they are blended together.
2. Layer cream , strawberries in a container starting and topping with cream.
3. Garnish with a strawberry.
Note -
1. Instead of sugar you can use a sweetener of your choice like agave nectar etc.
Recipe Inspired by -

This post is my entry to Priya's Jihva - Wedding Feast.
Jihva event is started by Indira of Mahanandi.

Tuesday, April 13, 2010

Laadi Pav - my way!

Laadi means slab in Marathi. Laadi pav is a slab of fresh pavs coming hot off the oven. There are many local bakeries around my neighborhood in Mumbai. We used to know when the fresh batch of bread was going to come off the oven and we used to go at that time to pick up the freshly made, hot pavs.

Every blogger seems to have their own version of Laadi pav. My version is based on this recipe at

Laadi Pav
1 1/2 cup warm water
1 packet instant dry yeast
1 tbsp sugar
2 tsp oil
1 tsp salt
4 cups organic bread flour (I use King Arthur brand)

1. Add all the ingredients to the breadmaker following the instructions. Choose "Dough" cycle.
2. Take off the dough. Place in a greased container. Cover with a wet cotton towel. Let it rise for 1 hour.
3. Deflate the dough by punching it down.

4. Make 16 balls. Flatten them a little.

5. Place balls 2" apart in a greased baking tray. Cover and let it rise for 1 hour.
5. Preheat oven 400F. Bake for 18 - 20 minutes.
You can use these laadi - pav for -
1) Vada-Pav
2) Pav - Bhaji
3) Misal - Pav
4) Usal - Pav
5) Kheema - Pav
6) Burji - Pav
Check out some laadi pav recipes from my blogger friends -

Monday, April 12, 2010

Chakli's Kolhapuri Misal for Blog Bites#2

Vaidehi of Chakli blogged about Phadtare's Kolhapuri Misal. She not only shared the recipe but also shared a video where Rani Gunaji takes us right to the Phadtare's shop in Kolhapur. It was fun watching the chef prepare the misal. A must try for me! The most unusual part - for me anyway, was to prepare a separate potato bhaaji and matki usal. Maybe that's the secret of being the authentic "Kolhapuri" MisaL.

Sunday, April 11, 2010

Nupur's Imperial Cocktail & Pav Bhaaji for Blog Bites#2

Nupur's Pav bhaaji is the most popular pav bhaaji around the blogosphere. Though I have my own version, I tried Nupur's version to go back to Sukhsagar! Delicious. My only minor change was to use red/yellow bell peppers since I didn't have green bell peppers.

Recipe by - Nupur of One Hot Stove
Recipe Source -

I had bookmarked Nupur's Imperial cocktail a while back. I have been to Kolhapur several times. The first and foremost goal to visit Kolhapur was to visit Sri Mahakakshmi/kolhapurchi Ambabai. and some secondary but important goals were to buy kolhapuri chapals, silver ornaments and Imperial cocktail. But all this happened when I was in school. So it soon got forgotten. When I saw Nupur's version, it reminded me of our trips to Kolhapur/Panhala. I tried it over the weekend and it was just out of this world delicious! Do try it.

Recipe Source -

I am sending these two entries to Nupur's Blog Bites#2 : Copycat Edition.

Friday, April 9, 2010

Kela-Methi nu shaak

Are you ready to experience a riot of flavors? Look no further! Kela (banana) and methi (fenugreek) combo which is devoured in Gujarati kitchens, gives you just that! You can make a flatbread, bhujiya or this shaak. Your tastbuds experience sweet (ripe bananas), bitter (fenugreek leaves), tart (lemon juice), spicy (garam masala), hot (chili powder) flavors. But I need to caution you, it may need an acquired taste to enjoy this delicacy!

Kela Methi nu Shaak
Ripe banana-fenugreek leaves stir fry
6 baby bananas, peeled & cut into thick circles [when ready to add to the curry]
1 cup roughly chopped fresh methi/fenugreek leaves
salt to taste
1 tsp sugar or jaggery

1 tsp oil
1/4 tsp ajmo/owa/ajwain
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tsp chili powder (mild)
1 tsp freshly squeezed lemon juice

1. Heat oil in a saucepan. Add first three ingredients for tempering. As they splutter, add chili powder and garam masala. Fry for 30 seconds.
2. Add chopped fenugreek leaves. Stir fry for 2 minutes. sprinkle water if necessary. Cook till methi is wilted and is soft.
3. Add jaggery or sugar & salt.
4. Cover and switch off the gas.
5. Now, just before serving, peel and chop bananas. Heat up the saucepan. Add 2 tbsp water. Carefully place bananas in the saucepan. Let it cook for 2-3 minutes.
6. Serve immediately, adding lemon juice.

Note -
1. As far as possible, try to finish the shaak on the same day.
2. You can use regular big bananas too. But use 1 big banana (American) for the above proportion. Make sure the banana is ripe.

Thursday, April 8, 2010

Paalkachi Taakatli Bhaaji - Spinach&Buttermilk Curry

A simple curry made with spinach and buttermilk -

Paalkachi Taakatli Bhaaji
पालकाची ताकातली भाजी
Spinach-Buttermilk curry
1 Bunch Spinach, finely chopped - approx 6 cups shredded spinach
1/4 cup raw peanuts, soaked for 2 hours (optional)
Salt to taste

Whisk together
1 cup yogurt
1 cup water
1 tbsp Gram Flour/besan

2 tsp oil
5-7 garlic cloves, peeled & mashed each clove
1/2 tsp mustard seeds
½ tsp asafoetida
1/2 tsp Turmeric Powder
1/4 tsp Fenugreek Seeds
2 red chilies, halved

0. Pressure cook spinach and peanuts - if using.
1. Heat oil in a saucepan. Add mustard seeds, asafoetida, fenugreek seeds, turmeric powder & garlic cloves. Fry till garlic cloves are golden brown.
2. Add red chilies. Saute for few seconds. Add pressure cooked spinach-peanuts mixture.
3. Add buttermilk mixture to pan. Add salt & 1/2 cup water.
4. Keep stirring to bring to a gentle boil.
5. Switch the gas off.

1. If the curry is too thick, you can add more water to get the desired consistency.
2. Make sure that there are no lumps in the buttermilk-besan mixture.
3. After cooking, spinach gets wilted and reduces to a small quantity. Adjust salt accordingly,.

Wednesday, April 7, 2010

Cassata Ice-cream

I wanted to make a dessert that's simple and semi-homemade or rather almost readymade. "Cassata" ice-cream came to my mind. my hubby and I had eaten it at the Mumbai restaurants. This is just my attempt to recreate it.

When I googled it, I found this interesting information on wiki. It's an Italian ice-cream cake. However, it looked different and the recipe description was different than "our" cassata.

Cassata Ice-cream - (Serves 4)
2 slices of pound cake, cut into small squares
1 cup vanilla ice cream
1 cup strawberry ice cream
1 cup chocolate ice cream

4 big muffin wrappers

1. Freeze pound cake.
2. Line the muffin wrappers at the bottom of 4 freezer safe bowls.
3. Cut 2 slices of pound cakes into small squares. Try to fit them on top of the muffin wrappers in 4 bowls.
4. Thaw vanilla ice-cream. Spread it on top of the cake. Freeze all 4 bowls for 15 minutes.
5.Thaw strawberry ice-cream. Spread it on top of the vanilla ice cream layer. Freeze all 4 bowls for 15 more minutes.
6.Thaw chocolate ice-cream. Spread it on top of the strawberry ice cream layer. Cover all the bowls. Freeze all the bowls for at least 2 hours.
7. When ready to serve, use a knife to loosen the ice-cream around the bowl. Invert each bowl into 4 separate serving plates. Now, the muffin wrapper is on top. Flip it again so the wrapper is at the bottom as shown in the picture above.
8. Make sure to take down the wrapper paper before eating.

Note -
1. To make the life easier, you can directly use a Neapolitan ice-cream.

Update -
Nupur remembers having cassata topped with cashew nuts at her aunt's wedding. Do you have any fond memories of your cassata?

I have heard that cassata was served at the wedding of my in-laws. In those days, it was considered as a lavish wedding reception!:-D Now of course, Indian weddings have become a big event management venue and you get everything from chaat, pasta, punjabi, chinese in just one wedding reception, right?;-)

Tuesday, April 6, 2010

Tondlichi Bhaji

I just love this bhaaji - especially when my mom makes it. because when I make it, I feel something is a miss. So this is the bhaaji, I noted down when mom made it.

Tondli chi Bhaaji
तोंडली ची  भाजी
Gherkins Stir Fry
1 lb tondli/tindora/tendli/gherkins/ivygourds, both ends cut, sliced
2 potatoes, peeled & sliced

1/2 tsp chili powder (or to taste)
1 tsp jaggery
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafeotida
1 tbsp goda masala

1 tbsp fresh coconut

1. Slice tondlis and potatoes. Soak them in water till you make the saucepan ready.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida and turmeric powder. As they sizzle, stir in goda masala. Saute for 1 minute.
3. Now add drained vegetables. Stir fry for 2 minutes. Switch gas to low. Cover with a lid. Pour some water on the lid. If vegetables stick to the bottom of the pan, add some water from the lid and replace more water on the lid.
4. Let it cook for 15 - 20 minutes or till the tondlis are cooked. Add jaggery, chili powder and salt. Let all the water evaporate.
5. Garnish with coconut.

Note -
1. In order to expedite the cooking process, you can use a pressure pan. Make tempering, add veggies and cook till 2 whistles and then let the water evaporate.2
2. You can also add some chopped onion in the tempering before adding goda masala. Make sure that onion is soft and then add goda masala and proceed to follow the rest of the procedure.

Monday, April 5, 2010

Watli Daal or MokLi Daal

Ambe DaaL, Watli or MokLi DaaL & Panhe used to our favorite snack during Chaitra - spring time in Mumbai.
Watli DaaL or MokLi DaaL
वाटली डाळ / मोकळी डाळ
1 cup chana daal, soaked overnight, drained, grind to a coarse paste adding very little water
1/2 tsp chili powder
salt to taste
1 tsp sugar

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

2 tbsp (or more!) fresh coconut
1/4 cup chopped cilantro/coriander leaves
Lemon wedges

1. Grind drained daal to a coarse paste, adding just few sprinkles of water.
2. Heat oil in a kadai or wok or saucepan.
3. Add the ingredients for tempering.
4. Add daal paste, chili powder, salt and sugar.
5. Stir fry for 12 - 15 minutes without adding any water or covering.
6. Keep stirring frequently to make sure the mixture doesn't stick to the bottom of the pan.
7. Garnish with coconut & cilantro. Serve with a lemon wedge per serving.

Note -
1. This daal becomes dry if kept for a longer time. Hence more coconut is added as a garnish.

Sunday, April 4, 2010

Marble PoLpaat from Agra

Marble PoLpaat/rolling board from Agra

Saturday, April 3, 2010

Batatyachi Partun Bhaji

I have been blogging fairly regularly for more than 2 years now. So I thought it's a good idea to revisit some old posts and update/enhance the recipes. That's when I came to know that I haven't blogged batatyachi partun bhaaji yet. I mean, seriously, this is the first bhaaji I ever ate in my life. Frankly, this is the only bhaaji I ate in my childhood.

My grandmother always made this bhaaji for me whenever I visited her. She used to peel the potatoes using the "viLi". She never used any vegetable peeler. and I used to get mesmerized just watching her peel those paper-thin peels. If I try to peel the potato on the "viLi", I pretty much land up wasting most of the potato. So I opt for the vegetable peeler. :-D

Batatyachi Partun Bhaaji
बटाट्याची परतून भाजी
Stir-fried potatoes
3 medium potatoes, peeled & chopped thinly, soak in water
1/2 tsp paprika or mild chili powder
1/2 tsp sugar
salt to taste

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

Garnish (optional)
1 tbsp fresh coconut, scraped

Suggested accompaniment
Varan - Bhaat

1. Peel and cut the potatoes thinly. Soak them in water till ready to use.
2. Heat oil in an iron kadai or nonstick pan.
3. Add mustard seeds, turmeric powder, asafoetida.
4. As the seeds splutter, add drained potatoes. Make sure no water remains.
5. Add chili powder. Stir fry from time to time taking care not to let potatoes stick to the bottom of the pan.
6. Stir fry till potatoes are cooked and have some brownish spots.
7. Add salt and sugar.
8. Garnish with coconut if using.

Note -
1. Aaji and Mom always use lokhandi kadhai - iron wok for making this bhaaji. After cooking, transfer it to a serving bowl. I use nonstick pan/wok as I do not have iron kadai yet.

2. This bhaaji tastes the best if you use more oil. After cooking, I transfer this bhaaji on an absorbent paper to remove excess oil.

Friday, April 2, 2010

Turiya Patra

I have already blogged about dudhi-paatra nu shaak. This turiya paatra nu shaak is a slight variation.

Turiya Paatra nu Shaak
Ridgegourd Stir Fry
2 medium ridgegourds, peeled, chopped
1 tomato, chopped
salt to taste
1/2 tbsp jaggery
1/2 cup ready paatra/aluvadi
1 tsp coriander-cumin seeds powder

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp sesame seeds
4-5 red chilies/boriya
2 cloves garlic, chopped
1 tsp ginger-green chili paste

1 tbsp coriander leaves/ cilantro, chopped
1 tbsp fresh coconut

1. Heat oil. Add all the ingredients for tempering. As the seeds start sputtering, add chopped ridgegourd and tomato pieces.
2. Add 1/2 cup water. Cover and let it cook till soft.
3. Add coriander cumin seeds powder, salt, jaggery and chopped paatra
4. Let it simmer for 7-9 minutes.
5. Garnish with coriander leaves & coconut.
6. Squeeze lemon just before serving.

Note -
1. Any vegetables like zucchini, tindora, padwal can be substituted. Just adjust the cooking time so the vegetables are not overcooked or remain undercooked.


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