Saturday, March 31, 2012

Gavhale Bhaat

This is the second recipe for Gavhale - or Maharashtrian Pasta - as I would call it. The first one was a Gavhalyanchi kheer, & this one is called Gavhale Bhaat.

Gavhale Bhaat
गव्हले भात
Indian Sweetened Pasta
1 cup Gavhale
1 tbsp ghee/sajook toop/clarified butter
3-4 cloves
1 1/2 cup milk + 1 cup water
1/2 cup sugar (more or less per your preference)

few strands of saffron
3-4 cardamoms, peeled & crushed

1. Heat clarified butter in a heavy bottomed saucepan.
2. Roast cloves for 1 minute.
3. Add gavhale and roast them for 4-5 minutes. Do not let them burn.
4. Boil milk and water mixture. Add sugar and let it dissolve.
5. As gavhale get pale brown, add milk mixture. Let it cook on low flame.
6. Add saffron and cardamoms.
7. Stir till all the liquid evaporates and pudding like consistency is reached.
8. Serve warm.

Note -
1. Add saffron strands onto a spoon. Put the spoon on the gas flame for few seconds and
then crush or crumble the strands to extract maximum flavor and color. Just make sure not to burn your hands or strands!;-D

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Friday, March 30, 2012

Chicken Naanza (Naan Pizza)

Americans love Naans. Maybe that's the reason, I see Naanzas and Naanwiches everywhere here - from the local grocery stores, farmers markets. Few months back, Costco was offering samples of Naanzas using their ready made naans, mozzarella cheese and pizza sauce. I combined the idea of pizza using Naan as a base and Indian Pizza Hut's Chicken Chettinad Pizza/Tandoori Chicken Pizza and created my own version. Needless to say, it was a hit with my naan and cheeselloving daughter.

Chicken Chettinad Naanza
2 ready made Tandoori Naans
1 small portion of chicken chettinaad
1 small portion of Tandoori chicken
Mozzarella cheese as needed

1. Preheat oven to 400 F
2. Place chettinad/tandoori chicken over the pizza/naan bases.
3. Sprinkle cheese as needed.
4. Place it on a baking tray.
5. Bake for 10 minutes or till cheese is melted.
6. Cut into wedges and serve.

Note -
1. Make sure you chicken chettinad is dry and cold.
2. I like to squeeze little fresh lemon on my Naanza after baking

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Thursday, March 29, 2012

Cauliflower - Lima Beans

Cauliflower is often paired with potatoes, or green peas or even daal. But I have never seen Cauliflower paired with lima beans. When my mom was visiting last time, she made this delicious combo. We all loved it.

Cauliflower - Lima Beans Bhaaji
1 small head of cauliflower, cut into florets, soak in water
1 cup fresh/frozen lima beans
salt to taste
A pinch of sugar

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 fresh green chilies, slit

1 tbsp chopped cilantro
2 tbsp freshly scraped coconut (optional)

Suggested Accompaniments
Daalichi Amti
Plain Rice
Limbache goade loNche

1. Heat oil in a kadai. Add the tempering ingredients.
2. As they sizzle, add drained cauliflower florets. Saute for 2-3 minutes.
3. Add Lima beans and 2 tbsp water.
4. Cover the kadai with a lid. Add water to the lid. Switch gas to medium low.
5. Let it cook till cauliflower is cooked.
6. Add salt and sugar - if using.
7. Garnish with cilantro and coconut - if using.

Note -
1. Generally after cutting into florets, cauliflower is immersed in salted water.

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Wednesday, March 28, 2012

Karad ni Khichdi - Brown Rice and Daal Porridge

I often wondered if I could use brown rice for making khichdi. But I didn't know that such khichdi already existed in my Gujarati family. Since brown rice takes more time to cook, it is required to soak in water before cooking.

Karad Ni KhichDi
કરડ ની ખીચડી
Brown Rice & Daal Porridge
1/2 cup masoor daal
1/2 cup brown basmati rice

salt to taste
2 tsp coriander-cumin powder

2 tsp oil
1/2 tsp cumin seeds
2 baadiya/star anise
2-3 cloves
1 tbsp ginger-garlic-green chili paste (use per your own taste)

Prepare Veggies
1 cup caulfower florets
1 medium potato, peeled & cut
1/4 cup carrot cubes
1/4 cup fresh/frozen green peas
1 tomato

1. Clean, Rinse and soak daal and rice in enough water to submerge. Soak for at least 1 hour.
2. Heat oil in a pressure cooker or pressure handi.
3. Add the ingredients for tempering. As they sizzle, add drained daal and rice. Saute for 2 minutes.
4. Add all the veggies, powders and salt. Add 4 cups water.
5. Close the lid and pressure cook for 4-5 whistles.
6. Let the pressure drop of its own.
7. Serve hot khichdi with yogut or buttermilk/chaas or kadhi or ghee

Note -
1. You can use yellow moong daal or a combimation or massor and moong daal.
2. This khichdi has a watery consistency but it thickens as time goes by.

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Tuesday, March 27, 2012

Cabbage Pasta

Many years back, during my first year in America, one fine day in March, an American friend of mine exclaimed - "I will get to pinch you. You are not wearing green!!". I have never heard this before. I had no idea what she was talking about. "It's St. Patrick's Day, silly!" She said. I came to know that it was an Irish festival of gathering, drinking and making merry. That day onwards, I always remembered to wear green on St. Pat's day. This year, Gudiya made a Leprechaun trap for the school. She decorated it with green clovers/shamrocks. She was really hoping to trap Mr. Leprechaun. However, it seems when all the kids went for the outdoor recess, Mr. Leprechaun came, made a mess, left goodies in each trap but alas, didn't get caught!!

At our home, we celebrated our own St. Pat's by making cabbage pasta. Apparently, cabbage is a big thing on this day (along with beer, of course). My cabbage pasta was inspired from the cabbage pasta recipe from the Whole Food's March/April booklet. By not using any meat, I made it vegetarian or even vegan friendly. I was surely surprised to see how simple it was and it tasted really delicious. I used Angel Hair Pasta.

Cabbage Pasta
1 small cabbage, cored and shredded
2 1/2 servings of Angel Hair Pasta

1 1/2 tbsp olive oil
1 small red onion or 2 shallots, chopped
4 cloves garlic, peeled and minced
A pinch of salt

Freshly ground black pepper

1. Cook Angel Hair Pasta according to the package instructions.
2. While pasta is boiling, add olive oil in a wide saucepan. Add shallots and garlic. Saute for 30 seconds. Add a pinch of salt. Saute till onion is soft.
3. Now, add shredded cabbage. Saute for 5-6 minutes. Per your preference, cook cabbage so it is crunchy or soft.
4. Drain cooked angel hair pasta. Add to the cabbage. Mix well. Check for salt and add more if needed,
5. Sprinkle black pepper as needed.
6. Serve

Note -

1. Do not over cook cabbage.
2. I use a pasta measurement ladle with 3 holes (2 servings, 1 serving and 1/2 serving) to measure the uncooked pasta. You can also eyeball it.
3. I loved to use more veggies thant the recipe calls. So I used the entire smallish cabbage. I feel after sauteing, it wilts so it's good to use more. But you can decide your own preference.


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Monday, March 26, 2012

Dudhi Vadi nu Shaak

Bottle gourd and vadi makes a nice combo for a quick daily meal.

Dudhi Ane Vadi nu Shaak
Bottlegourd Stir Fry
1 small bottle gourd/dudhi/peeled and cut to pieces
1/2 cup moong daal vadis

2 tsp coriander-cumin powder
1/2 tsp paprika

salt to taste

1 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 tsp ginger-green chili paste

1. Heat oil in a saucepan. Add all the ingredients for tempering.
2. As they sizzle add vadies and saute for 2-3 minutes.
3. Now add bottle gourd pieces, coriander-cumin powder and paprika
4. Add 1 cup water. Switch the gas to low. Cover with a lid.
5. Let it cook till soft. Add more water if needed.
6. Add salt to taste.
7. Serve with hot roTlas.

Note -
1. You can fry vadies in oil before adding to the curry. I avoid this step to save on calories/oil. The vadies cooked nicely in the curry itself.

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Saturday, March 24, 2012

Sarson da Saag

Sarson da Saag is a classic Punjabi delicacy. My version is surely not authentic but it tastes equally good with sourdough bread or even more traditional makke di roti.

Sarson Da Saag
Mustard Leaves Curry
1 pkt frozen mustard leaves
1 pkt frozen spinach leaves
1 tbsp maize flour/makke ka aatta
salt to taste
1 tbsp homemade makhan/white butter

Grind to a paste
4-5 cloves of garlic
1 1/2" ginger, peeled & chopped
4-5 almonds
1/2 of smallish onion

2 tbsp oil
2-3 cloves
1/2 tsp cumin seeds
1/4 tsp asafoetida
2-3 red, dry chilies

Suggested Accompaniment
Makke di Roti (Traditional)
Methiwali Makke di Roti (Traditional)
Sourdough bread
or Baguette

1. Pressure cook thawed veggies. Let them cool down a little and then grind them to a smooth paste in a blender. Set aside.
2. Grind ginger-garlic-onion-almond paste. Set aside.
3. Heat oil in a heavy bottomed saucepan. Add all the ingredients for tempering
4. As they splutter, add ginger-garlic paste. Saute for 5 minutes on a medium flame stirring in between.
5. Add mild chili powder or paprika. Saute for 30 seconds.
6. Add spinach & mustard greens paste, 1/2 cup water and salt to taste.
7. Switch the gas to low. Simmer for 15-20 minutes. Make sure to be around since the mixture will come to boil and even erupt!
8. Sprinkle 1 tbsp maize flour/makke ka flor. Cover and let it cook for 10 more minutes.
9. The curry should be thick. Add 1 tbsp homemade butter as a final step.
10. Serve with Makke di roti or even a sour dough bread or a baguette.

Note -
1. The curry should be on the thicker side.
2. Do not confuse maize flour with regular white corn flour that is used for making puddings. Maize flour is the one that is used to make makke di roti.

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Friday, March 23, 2012


(I am re-posting this blog post to wish you all a very happy new year.)

Today is our New Year Day. So I made Shrikhand to welcome the new year. May all of you have a wonderful year ahead - even if you celebrate today as a new year or not. God bless!
1 container Greek Yogurt
3/4 - 1 cup sugar (Depending on your own preference!)
A pinch of salt
1/2 tsp Charolis
2 cardamoms, peeled & crushed
1 tbsp warm milk + few strands of saffron

1. Mix Greek yogurt, salt & sugar
2. Stir in cardamoms, saffron milk.
3. Garnish with Charolis.

Note -
1. Greek Yogurt is the yogurt where water/whey is all drained.
2. You can use usual plain yogurt, hang it in a muslin cloth or multiple layers of coffee filters for 6-8 hours to drain the whey and then proceed. I generally make Shrikhand/Amrakhand this way.

1. I made this shrikhand using the Greek yogurt for the first time today. I used the non-fat version, that could be the reason, but I felt that Shrikhand had more moisture than I would have liked. Use low-fat or full-fat version of Greek yogurt or use the usual method of draining the yogurt in a muslin cloth to get the creamier Shrikhand.

Note - The above greeting card is from here.

Happy Gudhi Padva
Happy Ugadi

नूतन वर्षाभिनंदन

Thursday, March 22, 2012

Leeks Thalipeeth

"They remind me of fat scallions" - Gudiya exclaimed as I picked up some Leeks in the market. I was so proud of her that she knew "scallions"!!:-D After seeing her mother's food obsession, I think it's natural that she has picked up some food vocabulary. It really made my day!!:-D

This time I used leeks to make thalipeeTh. Take care while cleaning leeks. There almost always lots of dirt and soil stuck in the inside parts of the leaves - especially where dark green blades start from the pale green bulbs. I generally remove each blade and wash then thoroughly before chopping.

Leeks ThalipeeTh - Makes 2 count
Leeks Pat a cake
1/2 cup regular thalipeeTh bhajNi or Quinoa BhajNi
1/2 cups chopped/shredded leeks
1/2 tsp chili powder or 1 green chili minced
salt to taste
1/2 tsp turmeric powder
water as needed
oil for frying

1. Mix all the ingredients except water. Try to mix it first before adding water.
2. Heat a pan - preferably a cast iron one.
3. Add water gingerly to make a dough. Make 2 balls.
4. Rinse your hands, wet them and pat one ball at a time directly on the hot pan or place a ball on a saran wrap, cover it with the wrap and pat it and place it on the tawa.
5. Make 1 or 4-5 holes using back of a wooden spoon.
6. Drizzle oil inside the holes and around the thalipeeTh. Cover and let it cook.
7. Flip and let it cook on the other side till it is crispy. (kharpoos)
8. Serve hot thalipeeTh with a dollop of homemade while butter or chutney/ketchup of your choice.

1. Try to make thalipeeth thin so it will be crispy.

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Wednesday, March 21, 2012

Black Beans Stew from the freezer

This happened when we had gone out of town. I like to use up all the veggies before going away. But as luck would have it, a day before leaving, I discovered a huge leek, 2 tomatoes, a chunk of pineapple, 2 carrots, handful of mushrooms, cooked brown rice and soaked and drained black beans. I chopped the veggies and froze them all in different containers.

After coming from our trip, I wasn't sure if all my frozen veggies were okay. I decided to make a stew and served with defrosted brown rice. So the entire dinner was from the freezer. This recipe was inspired from Cuban Black Beans & Mango Stew.

Black Beans & Pineapple Stew
1 cup dry black beans, soaked overnight, drained, frozen
2 tomatoes, chopped
1 cup chopped leeks
1/2 cups sliced mushrooms
1 cup pineapple chunks
3 cloves garlic, peeled & minced
1 bay leaf
1/2 tsp turmeric powder (optional)
1 tsp paprika
1 tsp cumin powder
1 tsp all spice powder
1/2 tsp Italian seasoning
2 cups water

1. In a pressure cooker, combine all the ingredients.
2. Pressure cook up to 4 whistles.
3. Let the pressure drop of its own.
4. Open the lid. Add salt. Adjust water consistency.
5. Simmer for 10 minutes.
6. Serve on a bed of brown rice.

Note -
1. You can squeeze a fresh lemon for an extra tang.
2. You don't have to use frozen veggies, fresh veggies would work too!!!;-)
3. Substitute Mexican mango pieces for pineapple for a different flavor.

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Tuesday, March 20, 2012

Butternut Masala for Dosa

Since Gudiya loves butternut squash, I love to experiment with this vegetable. The other day, I substituted it for potatoes. This masala has a sweet flavor. I stuffed it inside the dosa.

Butternut Masala
1 lb cubes of buttnerut squash
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
2 sprigs of curry leaves, torn
1 tsp urad daal
1/2 tsp chana daal
2-3 byadgi dry chilies, halved
1/2 cup chopped onion

0. Peel and cut the butternut squash into pieces
1. Heat oil in a saucepan.
2. Add all the seeds,spices, chilies and leaves. As they splutter, add onion. Saute till onion is soft.
3. Add cut squash, salt
4. Cover with a lid. Add water on the lid and let it cook till the squash is cooked. Sprinkle some water if needed for cooking.

Note -
1. I love to squeeze half of lemon after the bhaaji is cooked. You can do it if you like.

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Monday, March 19, 2012

Grilled Salmon Panini

Here's Gudiya's Dabba - lunchbox
Like every mother, I face with one daunting challenge each morning. What to give Gudiya in her lunchbox? Something that's healthy, something that she will enjoy and most importantly, in the evening, when I open it, it's empty! One such morning, I came up with this recipe using leftover grilled salmon. I have provided a link to the chipotle salmon but I make with just salt and pepper for Gudiya (without chipotle pepper). She likes cheese and a combination with a hint of sweetness always works. So in order to stuff the healthy stuff, I used cheese and orange marmalade.

Gudiya loved it. So mission was accomplished at least for that day!!:-D

Grilled Salmon Panini
1 grilled salmon fillet, boneless, skinless, flaked
2 slices flaxseed bread
2 slices cheese
1 tsp orange marmalade
2-3 spinach leaves
1 sun dried tomato in oil, sliced (optional)

1. Spread orange marmalade on both the pieces of bread. Place one bread with on a flat tawa or panini maker. Make sure that the marmalade is spread inside of the bread.
2. Add a slice of cheese. Add 2 spinach leaves. Add grilled salmon flakes, sun dried tomato - if using.
3. Place another slice of cheese covering, salmon mixture. Place bread slice on top.
4. Press the panini maker or keep a heavy weight on the sandwich. Let it brown on both sides. Spread some olive oil on both sides if needed.
5. As the sandwich comes out, brush a clove of garlic on the top. This step is optional. It gives a nice flavor but for kids, it may be little spicy.
6. Slice the panini into two halves. Serve with a soup of your choice.

Note -
1. For a kid friendly version, bake salmon using only salt and a pinch of pepper and proceed. Do not use garlic, sun dried tomatoes and hot sauce - unless you have really adventurous little eaters at home.
2. Do not overstuff the salmon filling.


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Thursday, March 8, 2012

Pesto Bread

Pesto Bread Process

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Wednesday, March 7, 2012

Dalimbi Usal - 1

I have blogged about mom's red colored DaLimbi usaL so now's the turn of yellow colored one. This one has onion and green chilies.

DaLimbi UsaL with onion
डाळिम्बी  उसळ 
Bitter Field Beans Stir Fry
1 medium potato, peeled and cut into small pieces
salt to taste
1/2 tbsp jaggery (or to taste)

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

1/2 tsp turmeric powder
1/2 cup finely chopped onion
2 green chilies, slit

1 tbsp freshly scraped coconut (more the merrier!)
1 tbsp minced cilantro

1. Heat oil in a saucepan. Add mustard seeds, asafoetida and turmeric powder. As they sizzle, add onion and green chilies. Saute till onion is soft.
2. Now add potato. Saute for 1 minute.
3. Add vaal sprouts and 1 cup water. Bring to boil. Switch gas to low.
4. Cover with a lid. Let it cook on a low flame till beans and potatoes are cooked.
5. Add salt and jaggery. Let it simmer.
6. Add coconut and cilantro for garnish.

1. After adding sprouts, take utmost care while using spoon. The sprouts should not be broken. It's a delicate balance but that's a delicacy indeed.
2. Adjust the water content based on the desired consistency.  This usaL is meant to be little dryish.

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Tuesday, March 6, 2012

Cranberry Beans Curry

I loved the name "Cranberry Beans" so I decided to give them a try. I made this curry using a typical Punjabi masala - onion, tomatoes, ginger-garlic paste & garam masala. I also sneaked in some spinach to enhance the nutritional value of this curry.

The curry tasted good but a note to self - these beans get mushy if overcooked.

Cranberry Beans Curry
1 cups dry cranberry beans
1 cup shredded spinach
salt to taste
1 tbsp coriander-cumin powder
1 tsp garam masala
1 tsp paprika or mild chili powder
1 1/2 cup water

*Grind to a fine paste
1 cup sliced onion
2 roma tomatoes
2-3 garlic cloves
1" ginger, peeled & chopped
1/4 cup cilantro/coriander leaves
2 green chilies (optional)

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 cloves
1 bay leaf
* Onion paste
1. Clean, rinse and soak the beans in water for 6-8 hours. Drain.
2. Heat oil in a pressure cooker/handi/pan. Add whole spices, turmeric powder. As they sizzle, add onion paste. Saute for about 5-10 minutes.
3. Now add all the powders, drained beans, spinach and 1 1/2 cup water.
4. Close the lid and pressure cook for 3 whistles.
5. Let the pressure drop  of its own. Add salt. Let it simmer to reach desired consistency.


1. Make sure not to overcook the beans.

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Sunday, March 4, 2012

Highway Gomantak

Today, I am sharing with you some lipsmackingly delicious seafood from one of my favorite seafood restaurants in Mumbai - Highway Gomantak at Bandra East.

The seafood featured above -
Bangda Curry
Mori Curry
Sondale Fry
Black Pomfret/Halwa Fry

Highway Gomantak/Koknyachi Khanaval
44/2179, Gandhi Nagar, Behind Maratha Store,
Highway Service Road, Bandra (E), Mumbai 400051,
Maharashtra, India

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