Wednesday, November 30, 2011

Sweet Potato Knot Rolls


I made these rolls last year and they were good enough to make again this year.
Sweet Potato Knot Rolls
From Cooking Light - January 2003
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm 2% reduced-fat milk (100° to 110°)
3/4 cup canned mashed sweet potatoes
3 tablespoons butter, melted and divided
1 1/4 teaspoons salt
2 large egg yolks, lightly beaten
5 cups bread flour, divided
Cooking spray

1. Dissolve yeast in milk in a large bowl; let stand 5 minutes.
2. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.
3. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.
5.Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.
6. Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.
7. Preheat oven to 400°.
Uncover rolls. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.
Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.

Recipe Source -

My Modifications -
Instead of using a canned sweet potato, I pressure cooked and mashed it.

Gudiya busy mashing the sweet potato


Tuesday, November 29, 2011

Pumpkin Bread

I have been making this bread since last thanksgiving. This bread is delicious and is perfect for giving as a gift to friends and neighbors.

After pouring the batter in the greased loaf pans, do not forget to smoothen the top with a knife or a spatula to avoid a big bump on top.

The following recipe gave me 5 mini loaves and 2 big muffins. This recipe is taken from the Cooking Light Magazine Dec 2004 Issue.
Pumpkin Bread
Cooking Light Dec 2004
2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray
  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
  3. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Monday, November 28, 2011

Green Beans Thoran

I had green beans thoran at my aunt's place for the first time. I had not eaten green beans made this way before. I instantly loved this dish for its coconuty flavor. It reminded me of my grandma's upkari but this thoran had onion and garlic too.

I try to reduce coconut, however some coconut is definitely needed to enjoy the flavor of this dish. So do not omit coconut completely.

Green Beans Thoran
Green Beans Casserole - Kerala style
1 lb frozen, cut green beans
salt to taste

2 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 tsp urad daal
1/4 cup finely chopped shallots
2-3 cloves of garlic, sliced
2-3 red chilies, halved
2-3 sprigs of curry leaves, torn

1/4 cup freshly scraped coconut

1. Heat oil in a saucepan.
2. Add all the seeds, chilies, daal and curry leaves.
3. Keep on sauteing till urad daal changes its color. Do not let it burn. Add garlic slivers. Saute for 1 minute.
4. Add shallots. Saute for about 5 minutes, till soft.
5. Add frozen green beans. Keep on sauteing till they appear to be thawed.
6. Cover and let it cook to the desired crunchiness.
7. Add salt and mix together.
8. Stir in coconut and black pepper powder.
9. Serve hot or warm.

Note -
1. I used frozen, cut green beans for this recipe. I do not bother to thaw it. You can thaw it if you like.
Fresh green beans can also be used. Cook the beans accordingly.
2. If you do not have shallots, use regular onions.

Sunday, November 27, 2011

Butternut Soup with an Indian twist

All my family recipes for red pumpkin (bhopLa in Marathi & koLu in Gujarati) fit perfectly for the butternut squash. I must confess that I actually like butternut squash a tad more than the regular pumpkin. But it became a regularly featured vegetable in my kitchen only when Gudiya started on her solids. She just loved the mushy paste of butternut squash and in her own way, she communicated that she wanted more. and thus butternut squash entered and stayed in my kitchen.

I soon discovered that rassa, bharit, thepla, shaak, halva - butternut squash just stole the show. The most simplest way of cooking butternut squash was to throw in the sambar or koLumbo. The most difficult part about butternut squash is peeling. Now, the supermarkets even carry peeled and cut chunks of butternut squash.

For my Thanksgiving feast, I generally make at least 2 dishes with Indian flavor. This year, it was butternut squash and green beans. I was thinking of ways to make butternut soup. An all American recipe would have been to cook or roast the squash and saute with ginger, onion, curry powder and puree it and add a dash of heavy cream. I wanted to use this basic recipe but give it an Indian flavor. Now, none in my family has ever used this mystic blend called "Curry Powder". and I didn't want to use heavy cream. Also, butternut squash tastes really good with koLumbo. Voila! I decided to make butternut sambar soup without using daal.

Butternut "Sambar" Soup
Butternut Soup with an Indian twist
1 lb butternut chunks (I used pre-cut from Costco)
1 tbsp extra virgin olive oil

salt to taste
3/4 cup coconut milk
A pinch of jaggery
1/2 tsp tamarind paste
2 tbsp KoLumbo Masala

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
2 sprigs of curry leaves
1 tsp grated ginger
1 tsp minced garlic
1/4 cup roughly chopped red onion or shallots

1. Coat butternut squash pieces with olive oil. Preheat oven to 350F. Bake for about 30 minutes or so till they are cooked.
2. Heat oil in a saucepan. Add all spices and curry leaves. As they sizzle, add ginger, garlic and onion/shallots. Saute till they are soft. Add 2 tbsp koLumbo masala.
3. Add roasted butternut squash  in a food processor. Puree it using water as needed.
4. Return the puree to the saucepan. Add more water to get the desired consistency.
5. Add salt, jaggery and tamarind paste. Bring to boil.
6. Switch gas to low. Stir in coconut milk. Simmer for 5 minutes.
7. Pour in an individual serving bowls adding 2 tbsp of cooked, brown basmati rice.

Note -
1. You can adjust the amount of koLumbo masala per your liking.
2. Instead of roasting, you can pressure cook the squash. Or saute the chunks with onion mixture and then puree it. However, roasting brings out a wonderful flavor.
3. You can puree onion mixture along with butternut squash if you do not want to have bits of onions and garlic.

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Saturday, November 26, 2011

Black Bean and Corn Salad

Thanksgiving is about giving thanks and celebrating harvest. I make sure that I use all the American vegetables and fruits on my table on this wonderful holiday. My best friend, Rakhee's this recipe of Black Bean and Corn salad fits the bill.

Black Bean and Corn Salad
1/2 cup yellow corn
1/2 cup white corn
1 cup black beans/turtle beans, cooked or from the can
2 tbsp finely minced red onion
2 tbsp finely minced tomatoes
1 tbsp finely minced cilantro
1/2 tbsp finely minced chili (or as needed)
1 piece of orange bell pepper, finely minced (optional)
Handful of bluberries (optional)

1/2 tsp garlic powder
1 tsp lemon zest
1 lemon, freshly squeezed

1. Mix all the ingredients together.
2. Serve

Note -
1. Blueberries and bell peppers are optional. I was trying to create a rainbow salad.
2. Omit green chili if you do not want any heat.
3. Serve as a salad or serve as a dip with chips.
4. You can use the leftovers to make black bean soup or stir in the cooked and cooled brown basmati rice for an impromptu black bean - rice salad. Serve this rice salad cold or at room temperature.

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Friday, November 25, 2011

Cranberry Salsa

Oh boy! It's very early morning here. I am wide awake not to go out for the black Friday sale but to check if it happened. I called my mom. I have this strange habit when He is playing. I can't watch Him play, I can't read the newspapers. Mom talked about everything else but Him. That was the clue. If it had had happened, mom's first sentence would have been about Sachin's century. I knew it. Just while keeping the phone down, mom said in a very low voice - "He got out at 94!"  Bummer!!

It's indeed a black Friday today!! I know it all sounds crazy. But it's all about Cricket. I can't help it. Though I am thousands of miles away from Wankhede Stadium, Mumbai, I just can't help it. Oh dear! I can't even begin to imagine the pressure of representing your country with heavy expectations of 1 billion people and perform splendidly for over two decades. Here's wishing you, Sachin, the very best!!

Anyway, my blog has always helped me to cheer up when I am feeling low. So I think I better share today's recipe.

My best friend, Rakhee made this salsa when we celebrated Thanksgiving at her home few years ago. It was delicious. Rakhee has learnt this recipe from her aunt.

Cranberry Salsa
1 can Cranberry jelly (I used Whole Foods Organic Cranberry Jelly)
2 tbsp finely minced red onion
2 tbsp finely minced tomatoes
1 tbsp finely minced cilantro
salt to taste
2 tbsp Lime juice or as needed
1/2 tsp roasted cumin powder
1/2 tbsp minced green chili (optional)

1. Mash the cranberry jelly with a fork.
2. Add all the remaining ingredients.
3. Serve immediately with tortilla or potato chips

Note -
1. Do not make too much in advance as it will turn watery.

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Monday, November 21, 2011

Kobij na Bhujiya

I have blogged about my mom's cabbage fritters - kobichi bhuji. So now, I am sharing my MIL's version.

Kobij na Bhujiya
Cabbage fritters
4 cups finely shredded cabbage - angel hair coleslaw style
1 potato, peeled & diced
1 tsp ginger-garlic paste
2 green chlies, minced
1/4 cup cilantro, minced
1/4 tsp ajmo/owa/ajowan/ajwain
1/2 tsp turmeric powder
1/2 tsp chili powder
1/4 tsp asafoetida
salt to taste
1 1/2 cup besan/chickpea flour (or as needed)
1 tbsp rice flour

1 tbsp hot oil for moaN/mohan

Oil for deep frying

1. Mix together all the ingredients except oil
2. Add water carefully to make thick batter.
3. Heat oil in a kadai for deep frying.
4. Add 1 tbsp hot oil to the batter. Mix.
5. Add spoonful of batter to the hot oil to make fritters. Fry on both sides.
6. Drain on the kitchen towel for absorbing excess oil
7. Serve with chutney or tomato ketchup of your choice.

Note -
1. You can freeze these fritters for later use. I used half of these fritters for using bhujiyawali kadhi later.
2. Rice flour makes these bhujiyas crispy.
3. You can add more minced chilies if you prefer more heat.

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Sunday, November 20, 2011

Chunky Monkey Waffles

I just do not know how it happens every time, but I land up having overripe bananas every so often. I am really tired of baking banana breads. So I decided to use them in the waffles. To make them healthier, I decided to add flax powder, almond butter, walnuts. When the batter was ready, I wasn't sure if the waffles would come out okay. But they did, and hence I have decided to blog these waffles here.

The basic recipe is inspired from the waffle recipe at the back of the Trader Joe's Multi grain baking and pancake mix.

Chunky Monkey Waffles
Inspired from Trader Joe's Pancake Mix
2 cups Trader Joe's Multi grain baking and pancake mix
2 overripe bananas, peeled & mashed with a fork
2 egg whites
2 tbsp flax powder
2 tbsp Almond butter
few drops of vanilla extract
1 tbsp unsweetened cocoa powder
2 tbsp chocolate chips
2 tbsp walnut bits
skim milk as needed

Oil spray for greasing the waffle iron

Suggested Accompaniment
Maple Syrup
Agave Nectar
or Honey

1. Preheat the waffle iron.
2. Mix all the ingredients to make a waffle batter.
3. Grease the waffle iron.
4. Cook per the waffle iron instructions.
5. Serve with syrup of your choice or agave nectar or honey

1. I used setting 3 for my waffles
2. This proportion gave me about 8 waffles. After serving the waffles, I froze the remaining waffles. They came pretty handy for an impromptu breakfast later.

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Saturday, November 19, 2011

Kanchi - Preserved Lemons

My grandmother used to make this preserved lemon pickle. I have found that when this pickle is ready to use, you can just add pickle masala to make spicy one or add jaggery powder and pickle masala to make a sweet & spicy instant pickle.

Preserved Lemons
12 key limes, cut into halves
2" ginger, peeled & slivered
1 or 2 fresh lemons, squeezed

1. Rinse, clean and air dry lemons. Cut them into halves.
2. Take a clean & dry glass bottle.
3. Add salt at the bottom.
4. Layer with lemon halves, then ginger , salt and lemon juice.
5. Add more lemon juice in the end so the lemon pieces are covered with lemon juice.
6. Close the lid. Keep in a sunny window. Keep shaking every day.
7. The pickle will be ready in about a week.

1. Refrigerate after it's ready to increase the shelf life.

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Thursday, November 17, 2011

Masala Papad

Masala Papad is really simple to make, but it has to be served right away before it gets soggy. Here, I have tried to recreate how they serve at Sai Sagar, Bandra. They always sprinkle some sev on top.

Masala Papad
2 ready made papads
oil to deep fry

1 tbsp Finely minced red/purple onion
1 tbsp Finely minced tomatoes
1/2 tbsp Finely minced cilantro/coriander leaves
1 tbsp nylon sev
2 lemon wedges
A generous pinch of chaat masala

1. Deep fry papads.
2. Sprinkle all the garnish.
3. Serve immediately

Note -
1. After garnishing, serve immediately before the papads turn soggy.

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Sunday, November 13, 2011

Bajrichi UsaL

I have blogged earlier about Millet UsaL which I made with millets from Whole foods. Now I have the real Indian Bajri . So I decided to make bajrichi usaL. I called mom and she warned me that it takes time to sprout the bajri before proceeding. So I patiently soaked the bajri grains for 24 hours, drained and it took about 6 more hours to sprout. Bajri is considered good for health during cold, winter season.

Bajrichi UsaL
बाजरीची उसळ
Finger Millet Stir Fry
1 cup dry bajri/bajra - soaked for 24 hours, and then sprouted
salt to taste
pinch of sugar
1/4 cup daaNyache KooT/roasted, unsalted, powdered peanuts (optional)

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1/4 tsp asafoetida
3-4 green chilies

Lemon wedges
A generous pinch of chaat masala

1. Soak bajri for 24 hours. Drain and cover and keep in a colander. Keep in a warm place to sprout. It may take about 6 hours. Do keep a check so it doesn't get slimey.
2. Heat oil in a pressure pan. Add all the ingredients for tempering.
3. As they splutter, add bajri sprouts and 1 cup water. Close the lid and pressure cook for 2 whistles.
4. Let the pressure release of its own. Add peanut powder, salt, sugar.
5. Let it simmer so all the water is evaporated.
6. Serve in individual plates, garnish with lemon wedges, coconut, sev and a generous pinch of chaat masala.

Note -
1. Bajrichi UsaL served with sev and chaat masala almost tastes like a Gujarati ponk or Marathi Hurda.
2. Peanut powder is optional. I added it because I had it and I thought it tasted good.
3. When I made this usal without pressure pan, it took quite a while for Bajri to get cooked so next time, I used pressure pan.

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Saturday, November 12, 2011

Ukadiche ThalipeeTh - Steamed Dough Pancake

When dough is made by adding  flour to the boiling water -  this type of dough is called "Ukad". Most famous recipe of this process is "Ukadiche Modak" where rice flour is used. Similar technique is used by steaming ThalipeeTh flour and then the dough is patted to make the usual pat-a-cakes. These thalipeeThs are very soft and not as crunchy.

Ukadiche ThalipeeTh - count 4
उकडीचे थालीपीठ
Steamed Pat a Cake
1 1/4 cup water
1 tsp oil
salt to taste

Mix together
1 cup ThalipeeTh bhajNi
1/2 cup minced onion
2-3 green chilies, minced
2 tbsp minced cilantro

Oil for roasting

1. Bring water to boil in a wide saucepan. Add oil and salt.
2. As it boils, switch the gas to low. Add thalipeeTh bhajNi mixture. Whisk with a fork so there are no lumps.
3. Switch off the gas. Cover. Let it cool down.
4. Knead the dough. Make 4 uniform balls.
5. Heat a griddle or tawa. Using wet hands, pat one ball at a time directly on the tawa. Make one or more holes. Drizzle oil into the holes. Cover and let it cook on one side.
6. Remove the lid. Let it cook on the other side.
7. Serve hot thalipeeth with white butter and or ketchup.

Note -
1. These thalipeeths are softer than usual thalipeeths.
2. You can also pat a disc on a saran wrap and then transfer it to the griddle.
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Wednesday, November 9, 2011

Masala Supari

My maushi makes an excellent masala supari. I am not a fan of this mouth freshner but everyone says it tastes good. However, it itrigues me that it doesnt' have sugar but it still tastes sweetish due to Jyeshtamadh.

Masala Supari
मसाला सुपारी
Indian Mouth freshner with Betel nuts
1 cup rotha supari, shredded
5 - 10 chikni supari
1/4 cup fennel seeds/badishep/variyali/saunf
11 cloves/lavang
1/8 the piece of a nutmeg/jayphal
11 green cardamoms
1 tsp owa/ajwain/ajowan
1/2 cup jyeshthamadh
1/2 tbsp sunth/dried ginger powder

1. Roast the ingredients one after the other in an iron kadhai. Do not let them burn.
2. Let them cool down completely.
3. Using heavy duty grinder such as Sumeet, grind to powder
4. Store in an airtight container. Use as needed as a mouth freshner.

Note -
1. Roast the ingredients on a medium low flame.
2. Do not use any ordinary mixer. It has to be heavy duty because betelnut indeed is a tough nut to crack! It may spoil the blades of the blender. Also, do not use whole betelnut as it will be hard on even heavy duty mixer. Try to use pre shredded or cut betelnuts.

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Monday, November 7, 2011

ChaNyachya DaaLichi Amti - Chana Daal Curry

Chana daal amti is one more Malvani delicacy. Many times, I feel that Malvani cuisine is wrongly associated with only non vegetarian food. There are many vegetarian delicacies which are truly lipsmacking. Of course, being a seafood lover myself, I won't deny that Malvani seafood curries rule but I just want to share these equally delicious vegetarian curries.

ChaNyachya DaaLichi Amti
चण्याच्या डाळीची आमटी
Chana Daal Curry
1/2 cup chana daal, soaked in water for 1 hour
15 -20 raw, unsalted cashew pieces, soaked in water for 1 hour
2 tbsp fresh coconut pieces/khobryachya kaatLya

2 tsp grated jaggery
salt to taste
1/2 tsp turmeric powder
1/2 tsp tamarind paste

Roast one after the other
1/2 tbsp coriander seeds
1" cinnamon
5 - 7 black peppercorn
3 - 4 cloves
4-5 red chilies
1/2 cup dry coconut/suka khobra
1 tbsp poppy seeds/khuskhus

1. Drain soaked chana daal and cashews. Add them into a saucepan along with fresh coconut pieces and turmeric powder. Add 1/4 cup water. Let it cook without letting daal turn into a mush.
2. Roast all the spices and coconut one after the other. After coconut has turned deep brown, add poppy seeds to the roasted coconut, and roast again for 5 minutes. Do not let it burn.
3. Grind all the roasted spices and coconut adding tamarind and enough water to make a fine paste.
4. Add ground masala paste to cooked daal. Add enough water to adjust the consistency. Add salt and jaggery.
5. Bring to boil. After boiling, simmer the curry for few minutes.
6. Switch off the gas and serve with rice bhakri or plain rice.

Note -
1. Roast the spices and coconut on a medium low heat without letting them burn. Roast them till each spice emits it wonderful aroma.

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Sunday, November 6, 2011

Bhendichya DaNyanchi Amti - Okra seeds curry

I always loved to cook from my early childhood. Of course, those early childhood days went into just observing my grandmothers, mothers  & aunts cooking. But as I grew up, I started collecting recipes. I tend to collect different genre of recipes based on the  different phases in my own life. As a teenager, I was into collecting restaurant recipes. As a new bride, I was into party recipes. Now, as a parent, staying away from family, I am into traditional & forgotten family recipes that I keep learning from my friends and family.

When I go to India, I get to collect many such forgotten recipes. When my friend shared a recipe of Okra seeds, I thought to myself - though I am into traditional recipes, I would never make okra seeds curry. I mean, why in the world would I choose overripe okras to get the seeds out and make a curry? No way!

Well, they say never say never. This summer, I planted okra plant. and unlike last summers, I planted it in the soil. It grew up like Jack and beanstalk plant and there were many okras on top. I couldn't even reach them easily. When my husband got time, he took the okras out from my tall plant. But by then the okras were very ripe, too big  and were difficult to chop. I was so disappointed thinking I wouldn't be able to use my first harvest of okra. At most, I could have just saved the seeds for next years planting. But then I remembered my friend's okra seeds recipe and lo behold, I made this forgotten curry.

Bhendichya DaNyanchi Amti
भेंडीच्या दाण्यांची आमटी
Okra Seeds Curry
1 1/2 cup okra seeds and fresh white parts if they are good
salt to taste

Grind to paste
1/4 cup fresh coconut
2 tbsp chopped cilantro
3-4 cloves garlic

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 sprigs curry leaves, torn
1/4 cup minced onion
1 tbsp Kolhapuri Masala/Chutney (or per taste)
* Coconut paste

Thickener/Indian Roux
1 tbsp jwari/jondhLa/jowar/sorghum flour
1/2 cup water

1. Remove the green outer skin of okra. Take off whole okra seeds. Chop white part of okra if white part is fresh and can be cut easily.
2. Grind coconut with cilantro and garlic cloves. This paste does not need to be too smooth.
3. Heat oil in a saucepan. Add all the ingredients till curry leaves. As they splutter, add onion and saute till onion is soft. Add Kolhapuri masala and coconut paste. Saute for 5 minutes.
4. Add okra seeds and white parts of Okra - if using. Add 1 cup water. Bring to boil.
5. Switch gas to low. Cover and let it cook.
6. Add salt to taste.
7. In a small container, whisk sorghum flour with water till there are no lumps.
8. Drizzle slowly to the boiling curry while stirring continuously with other hand.
9. Simmer for 5 minutes.
10. Adjust water consistency as needed. Switch off the gas.
11. Serve with Bhakri

Note -
1. This curry is meant for overripe okra where you can't use the entire okra. So we use the seeds and white inside part if they are fresh.
2. Okra seeds have a unique taste.

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Saturday, November 5, 2011

Carrot - Garlic Greens Pickle

You get to see delicious winter vegetables in the markets of Mumbai around November - December time. Juicy red Delhi carrots and fresh garlic greens are two such vegetables. My grandma made pickle and salad using these two speciality vegetables.

Gajar - Olya lasniche LoNche
गाजर - ओल्या लसणीचे लोणचे
Carrot - Garlic Greens Pickle
1 1/2 cup peeled, diced carrots
4-5 stalks of fresh garlic, mince greens and cloves, remove thread like parts on the cloves
salt to taste
1 tbsp chili powder
1 or 2 lemon

1/4 cup oil
3/4 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder

1. Wash and dry the vegetables.
2. Dice the peeled carrots uniformly. Mince the garlic greens and cloves.
3. Mix them together adding salt, chili powder and lemon.
4. In a small saucepan, heat oil. As it gets hot, add the tempering ingredients. As it sizzles, switch off the gas and let it cool down completely.
5. After the tempered oil reaches room temperature and is no longer hot, pour it over the carrot mixture.
6. Mix well and serve
7. Refrigerate any unused pickle. Use within 4 days.

Note -
1. Do not substitute regular, dry garlic. This pickle is meant for fresh garlic greens and cloves.
2. This is an instant pickle with no shelf life. You can refrigerate the unused portion and use within 4 days.
3. Adjust salt, lemon juice and chili powder to your liking. But pour enough lemon juice so tempered oil and lemon juice will give it a nice pickle like consistency.
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Friday, November 4, 2011

Gajarachi Koshimbeer (2)

Every winter, my grandmother would make two carrot dishes flavored with garlic greens. One was carrot - garlic green pickle and the other was koshimbeer. Since fall is around, I have to snip off all the herbs. So it was a good tribute to garlic greens and chives from my kitchen garden.

Gajrachi Koshimbeer (2)
गाजराची कोशिंबीर
Carrot - Garlic greens salad
4 carrots, peeled & grated
2 -3 garlic greens, chopped with fresh garlic cloves
few chives, snipped (optional)
salt to taste
A pinch of sugar
1 lemon
1 tsp chili power

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp cumin seeds

1. In a salad bowl, mix salt, sugar, chili powder with garlic greens, fresh garlic cloves and chives if using.
2. Add grated carrots and freshly squeezed lemon juice.
3. Heat oil in a small saucepan or fodNichi paLi. Add mustard seeds, cumin seeds and asafoetida.
4. Add tempered oil over the carrot mixture. Mix well.

Note -
1. Do not substitute dry, regular garlic for this recipe. This recipe is made by using fresh garlic greens/cloves.
2. The recipe of common gajrachi koshimbeer is here.

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Thursday, November 3, 2011

Green Tomato Methamba - green tomatoes sweet pickle

When I get the bountiful harvest of green tomatoes, I am eager to try many green/raw tomato recipes. After trying most of them, I was still left with 6 green tomatoes. I called mom and asked for ideas. Mom advised me to make Methamba. Generally methamba is made with green mangoes. Mom even makes methamba with red, ripe but firm tomatoes. But I liked mom's idea of green tomato methamba. When it was ready, it was slightly tarter than red tomato methamba. You can always adjust the jaggery proportion based on the tartness of green tomatoes but I loved this pickle. Store it in the refrigerator and use it within 3-4 days. This pickle does not have a long shelf life.

Green Tomato Methamba
हिरव्या /कच्च्या टोमटो चा   मेथांबा
Green Tomato Instant Pickle
6 green/raw tomatoes, sliced
salt to taste
2 tbsp grated jaggery (add more if you like)
1 tsp paprika or mild chili powder

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

1. Add oil to a saucepan. Splutter all the tempering ingredients.
2. Add sliced green tomatoes. Saute for 1 minute. Add 1/4 cup water. Cover and let the tomatoes cook.
3. After tomatoes are cooked - but not mushy - add all the remaining ingredients.
4. Switch off the gas.
5. Serve it as an accompaniment with any Indian meal.

Note -
1. Methamba is traditionally made with raw mangoes. But my mom makes methamba with red tomatoes as well as carrots. Green tomato Methamba was my mom's idea.
2. If you like it sweeter version, increase the amount of jaggery.

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