Friday, November 30, 2012

Bharela Marcha


My mother-in-law chooses plump yet long chilies for making this delicious accompaniment. I used Anaheim peppers for this recipe.

Bharela Marcha
Stuffed Anaheim Peppers
Ingredients
7-8 Anaheim Peppers
1 tbsp oil

Stuffing
3/4 cup chickpea flour/besan
1/2 tsp turmeric powder
1/4 tsp asafoetida
2 tsp coriander-cumin powder/dhana jiru
1 tsp Gujarati Garam Masala
1 tsp garlic paste
salt to taste
1 tbsp oil

Method
1. Rinse and dry peppers. Cut a slit in each pepper, get rid off seeds.
2. Mix all the stuffing with oil.
3. Stuff the flour mixture in the peppers.
4. Heat oil in a cast iron skillet.
5. Place stuffed peppers in a single layer.
6. Cover and cook on a low flame for about 30 minutes till they are cooked and browned evenly.
7. Serve as an accompaniment with an authentic Gujarati meal of Rotla, Kadhi or Daal, Rice, and any shaak of your choice.

Note -
1. My mother in law uses plump chilies for this recipe. I have substituted Anahiem peppers which I believe , work wonderfully.

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Thursday, November 29, 2012

Double Beans Hinga Udaak


 
If you are a shrimp/prawns lover, you must try "Hingaudaak". It's the simplest curry with very few basic ingredients but this spicy curry packs the punch with asafoetida. This curry tastes even better when it's a day old. Now, in spite of being GSBs, there are many family members who are strict vegetarians. My aunt makes this recipe for them so they can still enjoy the flavor of "Hingaudaak".
 
Double Beans Hingaudaak
Spicy Beans curry flavored with coconut and asafoetida
Ingredients
1 cup double beans
salt to taste
 
Grind to a fine paste
1 cup freshly scraped coconut
15 byadgi chilies, roasted in a drop of coconut oil
1 tsp tamarind paste
 
Garnish
1 tsp coconut oil
1/2 tsp asafoetida
 
Method
1. Soak the double beans overnight in plenty of water so they get plump and are almost doubled in size, next morning.
2. Drain and pressure cook them adding adequate amount of water. Set aside.
3. Roast chilies in a drop of coconut oil and grind along with coconut and tamarind paste. It should be a fine paste.
4. Place boiled beans and masala paste in a deep saucepan. Adjust water to get not too thick - not too thin consistency.
5. Add salt to taste.
6. Bring to a rapid boil.
7. Drizzle coconut oil and asaofoetida.
8. Let it simmer for 10 minutes.
9. Cover and serve with plain rice.
 
Note -
1. Double beans are large, white beans with a hue of purple or pink. If they are not available, substitute white lima beans.
2. The masala paste for this curry should be finely ground.
3. This curry is originally made with shrimp/prawns or clams.
4. This curry has to be spicy.
 
 
 
 

Wednesday, November 28, 2012

Banana Peppers Chutney

 
I made this chutney when I had a bounty of Banana Peppers. This chutney served as an accompaniment as well as a cooking ingredient. I loved this different shade of green.



Banana Peppers chi Chutney
Ingredients
12-15 banana peppers
salt to taste
1 fresh lemon, squeezed

Method
1. Wash and air-dry peppers and lemon.
2. In a small jar of the food processor, process cut peppers with salt and freshly squeezed lemon juice.
3. Store in an airtight bottle. Refrigerate.

Note -
1. Banana peppers are mild. So this chutney was pretty mild. You can add some spicy Chile to the above mixture or make chutney with only fiery chilies if you desire hot hot chutney.
2. I use mini Cuisinart food processor for this recipe and use "Chop" button instead of "grind" to get a coarse texture.
3. I use this chutney as an accompaniment or even as a green chili paste in my cooking.


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Tuesday, November 27, 2012

Appe or Pakodi chaat



My refrigerator created this recipe! I had some leftover appe batter, frozen chaat chutneys and leftover chhole. I decided to put everything together to make a hodgepodge - "Appe/Pakodi Chaat".

Appe/Pakodi Chaat
Ingredients
1 recipe Appe
1 recipe chhole
1 recipe chaat chutneys [red, green and brown]
1 recipe sweetened yogurt [Mix yogurt with a pinch of salt and a spoonful of sugar]

Garnish
1 lemon
1/4 cup finely minced red onion
2 tbsp finely minced cilantro
1 cup Sev
A generous pinch of chaat masala

Method
1. Arrange chhole in an individual serving bowl or plate.
2. Squeeze some lemon juice and mix.
3. Place 4-5 appe per serving plate.
4. Drizzle some more chhole on top.
5. Place a dollop of sweetened yogurt.
6. Drizzle chaat chtuneys all over per preference.
7. Sprinkle onion, sev and cilantro. Sprinkle a generous pinch of chaat masala.
8. Enjoy!!

Note -
1. You may dunk the appe after frying in the water and squeeze out the water and then add to the plate. But I didn't follow this step.


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Monday, November 26, 2012

Roasted Fingerling Potatoes - Sindhi Style



My friend, Maya from Konkan World had blogged about "Sindhi Alu" or Sindhi style potatoes a while back. I have tried her recipe several times as it was a smashing hit around my home. For this Thanksgiving, I tweaked her recipe a little and made my version of Roasted Fingerling Potatoes with Sindhi flavor based on Maya's recipe and Cooking Light's version of roasted fingerling potatoes. This recipe made a perfect side dish for my desi style Thanksgiving theme.

Here's Maya's original recipe for the Sindhi Alu
Here's Cooking Light's Version

Roasted Fingerling Potatoes - Sindhi Style
Ingredients
2 lbs Fingerling potatoes (I chose the multi-colored ones with yellow, pink and purple)
2 tbsp olive oil

Mix together
1/2 tsp turmeric powder
1 tsp paprika
1/2 tsp coriander powder
1/2 tsp cumin powder
salt to taste

You will also need
2 cloves of garlic, grated

Method
1. Wash and scrub the potatoes and dry them completely.
2. Halve them or you can cut them into thick circles.
3. Preheat oven to 400F
4. Drizzle oil and spice mixture over the potatoes. Make sure they are coated nicely.
5. Using a cooking spray, mist a pyrex (or such) baking tray and arrange the potatoes in a single layer.
6. Bake for 10-15 minutes. Now add grated garlic. Mix taking care not to break. Try to flip the potatoes.
7. Bake for another 10 minutes or so till the potatoes are crispy and the garlic is not burnt.

Note -
1. Make sure that the potatoes do not have water to avoid boiled potato effect.
2. You may use garlic powder instead of grated garlic. In that case, use it with other spices.

Credits
http://konkanworld.blogspot.com/2008/02/arusuvai-friendship-chain-and-sindhi.html.
&
http://www.myrecipes.com/recipe/simple-roasted-fingerlings-10000000549814/


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Sunday, November 25, 2012

Oatleli Bhakri

Oatleli Bhakri made with jwari/jondhala/jowar/sorghum flour



If you would like to include "bhakries" in your diet but are not sure about how to pat the bhakries, then "Oatleli Bhakri" is a wonderful option. You can make such bhakries with rice flour, nachni/ragi flour, jondhala/jwari/jowar flour or bajri/bajra flour. You may have to vary the water proportion so the thick batter is formed.

I first had this bhakri, when I visited my best friend's 'gaanv' in the beautiful Konkan coast. We enjoyed the beauty and bounty of Konkan (beautiful beaches, rivers, greenery, coconut trees, mango trees, Alphonso mangoes, cashews, fresh fish - what else you want in life?). When we were ready to leave, my friend's aunt prepared these bhakris made with rice flour as a little picnic lunch for our train journey back to Mumbai. She had packed these with a delicious chutney. They tasted divine.

Oatleli Bhakri
ओतलेली  भाकरी 
Ingredients
Whisk together
1 cup rice/jowar/bajra/ragi flour
Approx 1 cup water (More or less to make a thick batter)
A pinch of salt to taste

Method
1. Whisk the flour of your choice and water along with salt to taste. Mix till there are no lumps.
2. Heat a nonstick pan.
3. Add a ladleful of batter and spread into a thick disc. Do not make it thin as this is neither dosa nor ghavane.
4. Cover and let it cook on a medium flame for about 2 - 4 minutes or so.
5. Remove the lid. Flip and let it cook on the other side for another 2  - 4 minutes or so.
6. Serve hot off the pan.

Note -
1. This bhakri should not be crispy.
2. Above proportion gave me 4 small bhakris.
3. You can use jwari/sorghum, bajri/millet or nachni/ragi flour instead of rice flour. Adjust water accordingly so a thick batter is formed.
4. While taking off the pan, make sure than the batter is fully cooked by tapping on the bhakri. The raw batter should not ooze out, in that case cook for some more time.

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Tuesday, November 6, 2012

Cornflakes Cha Chiwda





Most of us Indians would prefer this spicy Cornflakes mixture to the plain cornflakes and milk breakfast!;-)

Cornflakes cha Chiwda
Cornflakes Trail Mix
Ingredients
4-5 cups plain cornflakes such as Kellogg's
1/2 cup cashew halves (roasted)
1/2 cup peanuts (roasted)
1/4 cups raisins
salt to taste
1 tsp sugar

Tempering
1/3 cup oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1 tsp turmeric powder
2 springs of curry leaves, torn
1 tsp paprika

Method
1. Heat oil in a wide and heavy bottomed saucepan.
2. Add the ingredients for tempering and switch the gas to low.
3. Add peanuts, cashews and raisins. Stir fry for 2-3 minutes.
4. Add cornflakes, sugar and salt.
5. Keep stirring till oil coats all the flakes.
6. Switch off the gas. Do not cover.
7. Pour in a wide plate lined with 2-3 paper towels to absorb the excess oil.
8. Store in an airtight container when the mixtures is at the room temperature.

Note -
1. If using raw cashews/peanuts, you may need to stir fry them longer so they get crispy.



Thursday, November 1, 2012

Padwal Chana Daal

This is one of the simplest recipes from my mother's kitchen. This works best when served fresh along with chapati and/or Amti and rice.
 
Padwalachi (Chana Daal) Ghalun Bhaaji
Snake gourds with Chana Daal
Ingredients
2-3 snake gourds, seeds removed, chopped into semi circles
3 tbsp chana daal, rinsed and soaked for 1 hour
salt to taste
A pinch of sugar
 
Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 green chilies, slit
 
Garnish
2 tbsp freshly scraped coconut
 
Method
1. Heat oil in a heavy bottomed wok/kadai.
2. Add the ingredients for tempering.
3. As they sizzle, add drained chana daal. Saute for few minutes.
4. Cover with a lid. Keep water on the lid. Cook for about 5 minutes.
5. Now add chopped snake gourds. Continue cooking with lid/water on top.
6. Once cooked, add salt, sugar and coconut.
 
Note -
1. You can mix a little pepper powder with freshly scraped coconut and add to the bhaaji.
2. Snake gourds available in the local Indian stores here, are quite small compared to the Indian counterparts available in the markets of Mumbai. Please adjust the seasonings accordingly.

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