Monday, December 30, 2013

Eggplant Pasta




I make this simplest possible eggplant pasta which is immensely enjoyed by my family. I don't bother to peel off eggplant. I don't even salt it to remove the bitter juices as it's recommended in the traditional Italian cuisine. But if desired, you can most certainly peel the eggplant and/or salt it and drain the eggplant cubes before adding to the saucepan.

It does need lot more oil than my usual recipes. But eggplant seems to drink up the oil so more oil is needed for cooking it uniformly.

Eggplant Pasta
Ingredients

3 cups raw farfalle pasta, cook according to the package directions
salt to taste
1 tsp Italian seasoning

Tempering
1/4 cup Olive oil
3-5 garlic cloves, peeled & minced
1 red bell pepper, cored, diced
2 Italian eggplants, diced

Garnish
2 tbsp. minced Italian Parsley (Optional)

Method
1. Cook pasta according to the packet instructions.
2. Meanwhile, heat oil in a wide saucepan. Add garlic cloves. Sauté till they leave an aroma, making sure that they don't get burnt. Add bell pepper and sauté for 2 minutes.
3. Add eggplant pieces, preferably in a single layer.
4. Sauté till they are cooked.
5. Add salt to taste & Italian seasoning.
6. Now add drained pasta along with about 1/4 cup pasta water.
7. Incorporate pasta and eggplant.
8. Garnish with Italian parsley - if using.

Note -
1. You can peel eggplants before adding to the pot.
2. Italian eggplants are like Indian Bhurta type eggplants.



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Sunday, December 29, 2013

Mushroom Stroganoff




I am going to blog some of Gudiya's favorite recipes. These recipes are not authentic but I have changed them to suit to our dietary preferences. I generally do not use chicken stock or cooking wine in our daily cooking. I used farfalle pasta for this recipe since it was available in the pantry.

Mushroom Stroganoff (serves 6 - 8)
Ingredients
20-25 baby portabella mushrooms, thinly sliced about 4 cups
1/4 cup finely chopped shallot
1 tbsp. + 2 tbsp. butter
3 tbsp. all purpose flour
2 cups whole milk or half and half
salt to taste

4 cups raw farfalle pasta

Garnish
freshly crushed black pepper to garnish
1 tbsp. minced Italian parsley

Method
1. Cook pasta according to the package directions.
2. Heat 1 tbsp. butter in a wide saucepan.
3. Add shallots and sauté till soft.
4. Add mushrooms and sauté till they are wilted. Add salt.
5. Take mushrooms in one side of the pan. Add 2 tbsp. butter in the center of the saucepan. Add all purpose flour. Sauté till it is a shade darker.
6. Mix the mushrooms in the flour mixture.

7. Add milk or half and half. Keep whisking so there are no lumps.
8. Bring it to a gentle boil on low flame. The mixture will thicken a bit.
9. Add cooked pasta. Stir well.
10. Sprinkle some freshly ground black pepper for garnish.
11. Garnish with chopped Italian parsley -  if desired.

Note -
1. Let there be little moisture in the sauce. Do not make it too thick.

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Saturday, December 28, 2013

Hasselback Potatoes




This is a fun baked potato recipe. You have to use a very good Chef's knife to slit the potatoes without actually cutting them into pieces.

Hasselback Potatoes - Serves 4
Ingredients
4 Idaho/Baking Potatoes, Scrubbed and slit as shown without actually cutting them
1 tbsp. oil

Cooking Spray such as Pam
Salt and Pepper

Method
1. Clean and scrub potatoes. Wipe them dry.
2. Using a sharp knife, make slits as if to cut into circles, but do not cut.
3. Apply oil to all the potatoes.
4. Preheat oven 450F
5. Using Cooking spray, grease a baking pan.
6. Place the potatoes on the pan.
7. Bake for about 45 minutes to hour, turning the potatoes every 20 minutes or so.
8. Sprinkle salt and pepper before serving.

Note -
1. If using any other potatoes, baking time may vary.



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Tuesday, December 24, 2013

Merry Christmas!


Merry Christmas!
Happy Holidays!& Season's Blessings!

Saturday, December 21, 2013

Double Chocolate Chip Muesli Cookies

I got this recipe from the packet of Bob's Mill's Muesli.

I used two types of Chocolate Chips for this recipe.

Double Chocolate Chip Muesli Cookies
Ingredients
Cream
1/2 cup or 1 stick butter at room temperature
3/4 cup brown sugar
1/2 tsp vanilla extract

1 egg

Sift
3/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda

You will also need
1 cup Bob's Mill Muesli
1/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips

Method
1. Sift all purpose flour, salt and baking soda. Set aside.
2. Cream butter, brown sugar and vanilla extract.
3. Add egg and mix again.
4. Add dry flour mixture to the wet mixture.
5. Add muesli and both types of chocolate chips.
6. Preheat oven 375F.
7. Drop a spoonful of cookie mixture onto a greased baking tray.
8. Bake for 10-12 minutes.
9. Cool the cookies on the cooling rack.

Note -
1. Use butter at the room temperature.
2. Above recipe yields about 1 1/2 dozen cookies.

Recipe Credit
Bob's Red Mill Muesli Cookies





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Thursday, December 19, 2013

Chai Spiced Cookies

 
As mentioned last time, this was the second recipe I tried from Racheal Ray Magazine. It has a delicious "American Desi" flavor. It does not have "tea" but it has chai masala in it.
 
Chai Spiced Cookies
Ingredients
Cream
1 stick butter (at room temperature)
1/2 cup sugar
 
Add
1 egg yolk
seeds of 1/2 vanilla bean or 1/2 tsp vanilla extract
 
Mix in a separate bowl
1 cup all purpose flour
1/4 tsp salt
1/2 tsp cinnamon powder
1/4 tsp cardamom powder
1/4 tsp ginger powder
 
Garnish
2 tbsp. gold sanding sugar
 
Method
1. Preheat oven 350 F
2. Cream butter and sugar.
3. Add egg yolk, vanilla seeds or extract. Beat again.
4. Mix all purpose flour, salt and spices in a separate bowl.
5. Add dry mixture to the wet mixture to form a cookie dough.
6. Roll into a uniform cylinder. Wrap in a plastic wrap. Chill in the refrigetator for 1 hour.
7. Cut into 1/4" cookies.
8. Place onto a cookie sheet. Chill again for 15 minutes.
9. Sprinkle gold sanding sugar. Bake for 17-20 minutes.
10. Cool on the cooling racks.
 
 
Note -
1. You may frost the cookie depending on your choice.
 
Recipe Credit
 



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Wednesday, December 18, 2013

Orange Marmalade Cookies

I was browsing Rachael Ray Magazine the other day. It featured some easy cookie recipes. I have tried Orange Cream cookies and Chai Spice cookies so far.

Instead of using orange zest, I used orange marmalade as it was handy.

Orange Marmalade Cookie - (1 dozen cookies)
Ingredients
Cream
1 stick butter (at room temperature)
1/2 cup sugar

1 egg yolk
2 tbsp. Orange Marmalade
1/2 tsp. vanilla extract

Mix in a separate bowl
1 cup all purpose flour
1/4 tsp. salt

Method
1. Preheat oven 350F
2. Cream butter and sugar.
3. Add egg yolk, vanilla and orange marmalade. Mix again.
4. Mix all purpose flour and salt in a separate bowl.
5. Ad dry ingredients to the wet mixture.
6. Form a cookie dough.
7. Roll into a uniform cylinder. Wrap in a plastic wrap. Chill in the refrigerator for 1 hour.
8. Cut into 1/4" thick cookies. Place onto a cookie sheet.
9. Chill again for 15 minutes. Sprinkle little sugar on top.
10. Bake for 17-20 minutes.
11. Cool on the racks.

Note -
1. The original recipe uses 2 tsp. orange zest instead of orange marmalade.
2. The above recipe gave me 1 dozen cookies.

Recipe Credit -
http://www.rachaelraymag.com/

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Tuesday, December 17, 2013

Buckeye Bars



As we exchange cookies at work, we also exchange recipes. That's the part I look forward to the most. Today's recipe is one of the most popular "cookie" recipe.

Buckeye Bars
Ingredients
1 pack Brownie Mix
2 eggs
1/3 cup vegetable oil

Whisk
1 can (14oz) sweetened condensed milk
1/2 cup creamy peanut butter
1/2 tsp vanilla extract

Method
0. Preheat oven 350F
1. Line a rectangular baking pan with aluminum foil, making sure that the foil extends over the edges.
2. Grease the foil.
3. Mix eggs, oil and brownie mix.
4. Whisk condensed milk, peanut butter and vanilla extract. Set aside.
5. Spread half of the brownie mixture over the foil.
6. Spread peanut butter mixture on top uniformly.
7. Spread remaining brownie mixture evenly.
8. Bake for 30 minutes.
9. Let it cool in the pan. Cover loosely with aluminum foil and chill in the refrigerator for about 1/2 hour to firm up.
10. Using the foil, lift the cooled brownie onto the cutting board.
11. Cut into squares or rectangles - using a sharp knife.

Note -
1. You can also add chopped peanuts in the brownie batter.


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Friday, December 13, 2013

Chocolate-Walnut Fudge


Christmas baking has officially begun at Enjoy Indian Food. Today's recipe is done within 5 minutes. No kidding! I learned this incredibly easy recipe from my American friend at work, few years ago.

I admit, it takes 2 hours to set in the fridge, but it takes just 4 minutes to make it. Now, that's my kind of festive fuss-free fudge!!;-D


Chocolate-Walnut Fudge
Ingredients
1 cup chopped walnuts

3 cups or 18 oz semi-sweet chocolate chips
1 can or 14 oz sweetened condensed milk

1/8 tsp salt
1 tsp cinnamon powder

1 tsp vanilla extract

Cooking spray such as Pam

Method
1. Line 8 x 8 baking tray with Aluminum foil in such a way that it covers the edges.
2. Spray Pam over the foil.
3. Place chopped walnuts in a microwave safe pie plate. Microwave, uncovered for 3 minutes, stirring in between every 1 minute. Set aside.
4. Combine chocolate chips, condensed milk, salt and cinnamon powder in a microwave safe container. Microwave for 1 minute, uncovered. Stir well.
5. Stir in vanilla extract and walnut pieces.
6. Pour onto the greased baking tray. Spread evenly using a spatula.
7. Cover the tray  loosely with an aluminum foil or plastic wrap. Refrigerate for about 2 hours to set.
8. Take out by carefully lifting the edges of the aluminum foil. Place it on a chopping board. Using a very sharp knife - preferably  chef's knife - cut into squares or diamonds.
9. Enjoy!

Note -
1. You may substitute pecans for walnuts.





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Thursday, December 12, 2013

Kharwas



I came across a unique product at our local Indian stores the other day. It is called "Junnu Powder". I am not familiar with this word but its description sounded like "Kharwas" - Indian milk pudding.

When I was growing up in Mumbai, we got our milk delivered in milk bags. But every once in a while, a milkman would show up with special milk for making kharwas called "cheek". Mom used to make delicious kharwas.

This Junnu powder that I discovered at our Indian stores looked just plain white milk powder. All you have to do is add sugar, milk and cardamom/nutmeg/saffron and steam for about 15 minutes. Chill the pudding before serving, for the best result. This pudding tasted just like real kharwas.

Kharwas
Indian Milk Pudding
Ingredients
1 packet Kamdhenu brand Junnu powder
3/4 cup sugar or per taste
2 cups milk (preferably whole milk or 2% milk)

Garnish
3-4 green cardamoms, peeled and crushed
A pinch of nutmeg powder, preferably freshly powdered
A pinch of saffron threads

Method
1. Mix milk, sugar and junnu powder so there are no lumps.
2. Stir in cardamom, nutmeg and saffron powders. Mix well.
3. Pour enough water in the pressure cooker. Let the pudding steam for about 15-20 minutes. Do not use weight.
4. Chill in the refrigerator.
5. Cut into diamonds or squares.

Note -
1. I used Kamdhenu brand Junnu powder.

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Wednesday, December 11, 2013

Lahsooni Kulcha


Mixed Koshimbeer, Kale-chhole, a lemon wedge & Lahsooni Kulcha
 
This was my zany kitchen experiment. As I was rolling basic kulcha, I noticed mom's delicious lasoon chutney. That's how this Mahrashtrian flavored Kulcha was born. ;-)
 
Lahsooni Kulcha
Ingredients

Stuffing
Garlic Chutney, as needed

Ghee/butter for roasting -  if desired

Method
1. Make uniform balls of the kulcha dough.
3. Roll each kulcha dough into a small disc. Stuff spoonful of garlic chutney in the middle.
3. Bring all the ends together and roll into a thick roti/flatbread. Use flour for dredging.
4. Roast on a hot tawa till brown spots appear on both sides.
5. Brush with ghee/butter for better flavor.

Note -
1. I served this flatbread with Kale -Chhole.
 
 


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Tuesday, December 10, 2013

Mutter Kulcha

Raw Mango Pickle, Rajma & Mixed Kachumbar with Mutter Kulcha

While I was planning to make kulcha, and since I had already tried basic Kulcha, Onion Kulcha, Cheese Kulcha, Paneer Kulcha and of course, Aloo Kulcha, I was dying to make something different. I noticed some fresh green peas and I decided to make "Mutter Kulcha".


Mutter Kulcha
Green Peas Flatbread
Ingredients
1 recipe basic Kulcha dough

Stuffing
1 1/2 cup green peas, fresh or frozen
salt to taste
1 tsp garam masala
1/2 tsp amchoor powder

Grind to fine paste
1 cup cilantro
3-4 cloves garlic
1" ginger, chopped
3-4 green chilies or per desired heat level.
2 tbsp. lemon juice
A pinch of sugar

Tempering
1 tbsp. oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder

Ghee/butter for roasting -  if desired

Method
1.Heat oil in a wok/kadhai. Add cumin seeds, turmeric powder and green paste.
2. Saute for 2-3 minutes.
3. Add green peas. Cover with a lid. Place water. Let it cook till soft.
4. Add salt to taste, garam masala and amchoor powder. Mix well. Set aside to cool down completely.
4. After being cooled, mash lightly.
5. Make uniform balls of stuffing as well as kulcha dough.
6. Roll each kulcha dough into a small disc. Stuff green peas mixture in the middle.
4. Bring all the ends together and roll into a thick roti/flatbread. Use flour for dredging.
5. Roast on a hot tawa till brown spots appear on both sides.
6. Brush with ghee/butter for better flavor.

Note
1. Frozen green peas can be used. Thaw them and get rid of any excess water first.


Pea Pods from my kitchen garden

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Monday, December 9, 2013

Paneer Kulcha

 
We all love Paneer. So it was a no-brainer that this kulcha would be a hit in our family.
 
Paneer Kulcha
Ingredients
1 recipe basic Kulcha dough

Stuffing
1 1/2 cup grated paneer
salt to taste
2 tbsp. minced cilantro
2-3 green chilies, minced (as desired)
1/4 cup minced red onion
1 tsp chaat masala
A pinch of garam masala

Ghee/butter for roasting -  if desired

Method
1. Mix all the ingredients for stuffing.
2. Make uniform balls of the kulcha dough.
3. Roll each kulcha dough into a small disc. Stuff paneer mixture in the middle.
4. Bring all the ends together and roll into a thick roti/flatbread. Use flour for dredging.
5. Roast on a hot tawa till brown spots appear on both sides.
6. Brush with ghee/butter for better flavor.

Note -
1. Chaat masala has salt in it so adjust salt accordingly.





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Saturday, December 7, 2013

Cheese Kulcha


This is my cheese lover daughter's most favorite kulcha. Serve it with warm Marinara sauce.

Cheese Kulcha
Ingredients
1 recipe basic Kulcha dough

Stuffing
1 cup grated cheese of your choice (I prefer a combination of mozzarella and cheddar)
2 tbsp. minced onion
2 tbsp. minced Italian parsley
1 tsp Italian seasoning

Ghee/butter for roasting -  if desired

Method
1. Mix onion, parsley, salt and grated cheese to make stuffing.
2. Make uniform balls of the kulcha dough.
3. Roll each kulcha dough into a small disc. Stuff cheese mixture in the middle.
4. Bring all the ends together and roll into a thick roti/flatbread. Use flour for dredging.
5. Roast on a hot tawa till brown spots appear on both sides.
6. Brush with ghee/butter for better flavor.

Note -
1. Serve with warm marinara sauce.
2. Cut it into wedges before serving.


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Friday, December 6, 2013

Aloo Kulcha

Kale-Paneer with Aloo Kulcha

I made this aloo kulcha by stuffing the basic kulcha dough with aloo paratha stuffing.

Aloo Kulcha
Ingredients
1 recipe basic Kulcha dough

Stuffing
5-6 medium potatoes, boiled, peeled and mashed
salt to taste
1 tsp garam masala

Grind to fine paste
1 cup cilantro
3-4 cloves garlic
1" ginger, chopped
3-4 green chilies or per desired heat level.
2 tbsp. lemon juice
A pinch of sugar

Ghee/butter for roasting -  if desired

Method
1. Mix salt, garam masala and green paste with mashed potatoes and make a smooth stuffing dough.
2. Make uniform balls of stuffing as well as kulcha dough.
3. Roll each kulcha dough into a small disc. Stuff stuffing ball in the middle.
4. Bring all the ends together and roll into a thick roti/flatbread. Use flour for dredging.
5. Roast on a hot tawa till brown spots appear on both sides.
6. Brush with ghee/butter for better flavor.

Note -
1. Serve with raw mango pickle.


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Thursday, December 5, 2013

Kulcha

 
I am celebrating Kulchas this week. You will get to see different Kulcha recipes here.

Basic Kulcha
Ingredients
1 1/2 cup All Purpose Flour or bread flour
1 1/2 cup Wheat Flour
1 cup yogurt
3/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sugar
1 tsp oil

Garnish
1 tbsp. Nigella seeds
and/or
2 tbsp. minced cilantro

Optional Garnish
Butter/Ghee

Method
1. Mix both flours with salt and baking powder.
2. Adding spoonful yogurt at a time, knead the dough. Use yogurt as needed.
3. Add oil and knead again till the dough no longer sticks to your hands.
4. Cover and let it rest for at least 1/2 hour.
5. Make uniform balls and roll into thick circles.
6. Sprinkle nigella seeds and cilantro - if using.
7. Roast on a hot tawa on both sides.
8. Brush little ghee/butter if desired.



Note-
1. I have made these kulchas by using entire whole wheat flour and without using all purpose flour.


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Wednesday, December 4, 2013

Murgima Kaaju - Cashew Chicken

Murgi ma Kaaju


Gudiya loves mild chicken curries. I had bookmarked this cashew chicken recipe from Hawkins Recipe booklet. If you don't have cashews, raw almonds work well too.

Murgi ma Kaaju
Cashew Chicken Curry
Ingredients
1 lb. boneless, skinless chicken thighs, cut into bite sized pieces

Grind
1 tbsp. paprika
1/2 tsp cumin seeds
1 tbsp. ginger-garlic paste
1 tbsp. water

Marinate chicken with -
Above red paste
1/2 tsp. turmeric powder

Grind
1/3 cup unsalted raw cashew or almonds
1/4 cup water

Tempering
1 tbsp. oil
1 tsp. sugar
1 cup minced onion

You will also need
salt to taste
1 tbsp. tomato ketchup

Method
1. Marinate chicken pieces with red paste. Refrigerate for about 1/2 hour.
2. Heat oil in a pressure cooker.
3. Add sugar. As it caramelizes, add onions and sauté till they are brown but not burnt.
4. Add marinated chicken along with the marinade. Sauté for 10 minutes.
5. Add cashew paste and 1 cup water. Bring to boil.
6. Close the lid and pressure cook for about 3 whistles.
7. Open the lid after the pressure drops. Add salt and ketchup.
8. Simmer till it has a thick gravy.

Note-
1. Raw almonds can be substituted for cashews.

Recipe credit -
http://www.hawkinscookers.com/8.1.receipe.aspx?rcp_cd=57


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Monday, December 2, 2013

Black Beans Pizza

 
This pizza is inspired by the recipe featured in WebMD. If you find Barbeque sauce too sweet, add a dash of Sriracha.
 
Black Beans Pizza
Ingredients
Mix
1 cup cooked black beans
1 cup yellow corn kernels
1/2 cup red bell peppers, diced
 
1 recipe pizza crust, readymade okay.
 
1/3 cup barbeque sauce                     
                          
1 cup shredded mozzarella cheese             


Garnish
Avocado slices
Cilantro
 

Method
 1. Preheat oven to 400F
2. Spread some barbeque sauce over the prepared pizza crust.
3. Spoon black beans mixture.
4. Sprinkle mozzarella cheese.
5. Bake for about 7 minutes.
6. Garnish with avocado slices and cilantro before serving.
 
Note -
1. Barbeque sauce has a Smokey flavor and it's sweetish in taste.
 
Credits



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Wednesday, November 20, 2013

Takatla Saboodana - Sago in buttermilk

 
This is another ubiquitous "upwas/farali" food from the Maharashtrian kitchens. Make sure to use fresh, sweetish buttermilk for this recipe.
 
Taakatla Saboodana
ताकातला  साबूदाणा 
Sago in buttermilk
Ingredients
1 cup sago, cleaned, rinsed
1/2 cup buttermilk
 
1/2 cup daaNyache kooT/roasted unsalted peanut powder
salt to taste
1 tsp. sugar
 
Tempering
1 1/2 tbsp. ghee/clarified butter
1/2 tsp. cumin seeds
2-3 green chilies, chopped
1/2 tbsp. grated ginger
 
Garnish
 1 tbsp. minced cilantro
1 cup buttermilk
 
Method
1. Rinse sago after cleaning for any impurities. Soak in the buttermilk for at least 2 hours.
2.Heat ghee in a saucepan. Add cumin seeds, chilies and ginger. Sauté for a minute.
3. Add soaked sago, salt, sugar and peanut powder.
4. Keep stirring till it is mixed.
5. Cover and cook on a medium flame till sago seems to be cooked.
6. Add more buttermilk and cilantro.
7. Mix well before serving.
 
Note -
1. Do not use sour buttermilk for this recipe.



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Tuesday, November 19, 2013

Surti Amchoor wali Daal

 
 
 
Surti Amchoor Daal
Daily Daal with Dried Mango Powder
Ingredients
1 cup toor daal, pressure cooked, mashed coarsely
salt to taste
1 tsp jaggery
1 tsp Aamchoor powder/dried mango powder or to taste
 
Tempering
1 tbsp. ghee/clarified butter
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 sprigs curry leaves
3-4 green chilies, slit
1/2 cup minced onion
 
Method
1. Pressure cook toor daal using double amount of water. Mash lightly and set aside.
2. Heat ghee in a saucepan.
3. Add the spices & curry leaves. As they splutter, add onion. Sauté till onion is soft.
4. Add mashed daal and 1/3 cup water. Bring to boil.
5. Switch gas to low. Add salt, jiggery and amchoor powder.
6. Simmer for about 10 minutes.
7. Serve with plain rice or jeera rice.
 
Note -
1. Let this daal have thick consistency.
2. Ghee or clarified butter gives a distinct flavor in this daal. You can most certainly use oil if that's what you prefer.
3. If you like, add more green chilies for a kick. You can also add some garlic cloves in tempering.




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Monday, November 18, 2013

Shevgyachya Paanancha ZuNka/Pithale

 
Technically speaking, ZuNka and Pithale are not the same. At least in my family, we refer to ZuNka as the drier version of besan/chickpea flour and a vegetable combo where as Pithale has almost semi-set pudding like consistency. Shevgyacha paala or Drumsticks leaves is a rare delicacy. We use it in ZuNka as well as Pithale.
 
Generally, you see this tree in abundance in India. As a result, these leafy greens are not exactly considered exotic. However, at $8 per lb, they are pretty steep here. But then again, the leafy greens don't weigh that much so just a handful would be enough and one doesn't have to buy them by pound.
 
Shevgychya Paanancha ZuNka/Pithale
शेवग्याच्या  पानांचा  झुणका 
Drumsticks leaves with chickpea flour
 Ingredients
1 1/2 cup drumstick leaves, rinsed, chopped
salt to taste
1 cup besan/chickpea flour
1 tsp chili powder
 
Tempering
2 tbsp. oil
1/2 tsp mustard seeds
1/4 tsp asafetida
1/2 tsp turmeric powder
2 tbsp. chopped onion
 
Method
1. Clean and roughly chop the leaves. Set aside.
2. Heat oil in an iron or nonstick kadhai.
3. Add the spices and onion. Sauté for 1 minute.
4. Add chopped leaves. Sauté till onion is soft and leaves appear to be cooked.
5. Now add salt and chili powder.
6. Mix well, Sprinkle besan/chickpea flour. Keep stirring.
7. If needed, add more oil. Keep sautéing
 
Variation -
1. For making pithale, whisk besan with 1 cup water and set aside.
2. Follow the steps till 5 and then add 1/4 cup water.
3. As water comes to boil, add lump free besan-water mixture.
4. Keep on stirring on a low flame till, semi-set yogurt or pudding consistency is achieved.
 
Drumsticks leaves/shevgyachi paane
 


Sunday, November 17, 2013

Ina Garten's Deeply Chocolate Gelato

 
Today, I am sharing a chocolate lover's dream come true! Just follow this link to go to the chocolate heaven!!:-)
 
Credits





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Saturday, November 16, 2013

Poi na Thepla



Poi means Malabar Spinach in Gujarati (MayaLu in Marathi, VaaLi in Konkani). My mother in law uses poi to make bhujiya/fritters or paatra. My beautiful plant encouraged me to try something different. So I made delicious flatbread using this poi.

Poi na Thepla
Malabar Spinach Flatbread
Ingredients
1 1/2 cup wheat flour
1 1/2 cups shredded, fresh Malabar Spinach
1/2 tsp ajmo/owa/ajwain
1 tsp turmeric powder
1 tsp ginger-green chili paste (optional)
1 tsp mild chili powder
1 tsp coriander-cumin powder
salt to taste
water as needed
 1 tsp oil

Rice flour for dredging
Oil for roasting

Suggested Accompaniment
Chhundo

Method
1. Mix flours with all the dry ingredients and Malabar spinach. Knead to a soft dough, adding water as needed.
2. Smear spoonful of oil and knead again. Set aside for 1/2 hr.
3. Heat a pan or tawa. Make 12 uniform balls.
4. Dredge each ball in rice flour and roll into a disc, one at a time.
5. Roast on a hot tawa or cast iron griddle, so brown spots appear on both the sides. Use oil as needed for roasting.
6. Place in an aluminum foil or a clean cotton napkin till ready to use.
7. Serve with chhundo/sweet & spicy grated mango pickle.

Note -
1. Add spoonful of yogurt or cream (and hence less water while kneading) to get softer theplas.
2. Check out how to grow Malabar Spinach here.


Red Stemmed Malabar Spinach


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Friday, November 15, 2013

Kelphoolachi Bhaaji(2) - Banana Blossom Stir Fry


 
Kelphool and Kala Vatana make a classic combination in Malvani cuisine. I have already posted the first version. Today, I am sharing a slightly different version. Hope you all like it.
 
Kelphoolachi Bhaaji(2)
Banana Blossoms Stir Fry
Ingredients
1 can banana blossom (20oz), soak, rinsed, chopped
1/3 cup boiled kale vatane sprouts
salt to taste
1 tsp jaggery or to taste
 
Grind to a coarse paste
1/2 cup fresh coconut
3 green chilies
1 1/2 tsp coriander seeds, roasted
4-5 black peppercorn, roasted
 
Tempering
1 tbsp. coconut oil
1/2 cup minced onion
3-4 garlic cloves, smashed, leaving each clove whole
 
Method
1. Soak banana blossom in water for about an hour to remove any "can" taste. Rinse and drain. Chop finely and set aside.
 
 
2. Grind coconut coarsely with roasted spices. Make sure that the spices are ground finely but coconut remains little coarse.
3. Heat oil in a kadhai. Add garlic cloves and onion. Add turmeric powder. Saute for few minutes till onion is soft.
4. Add chopped banana blossoms, ground coconut paste. Sprinkle some water if needed.
5. Cover and let it cook for 10-12 minutes.
6. Add salt and jaggery.
 
Note -
1. Since I am using canned banana blossom, it doesn't take too long to cook.
 
 
Banana Blossom

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Thursday, November 14, 2013

Vegetable Manchurian or Asian Veggie Meatballs




We call this dish "Vegetable Manchurian". My American friend refers to it as Asian Vegetable Meatballs. What's in name, after all? This is one of the most beloved Indo-Chinese dish.

Vegetable Manchurian or Asian Veggie Meatballs
Ingredients

For the balls
1 small green cabbage, finely shredded about 4 cups
1 carrot, peeled & finely shredded about 1 cup
1 tbsp finely grated ginger
A dash of chili-garlic sauce [I used Maggie brand]
Salt to taste
Freshly ground black pepper
1 tbsp corn starch
3/4 cup all purpose flour
1/8 tsp baking soda
water as needed

Whisk till no lumps
2 tbsp corn starch
2 tbsp tomato ketchup
Few drops of soy sauce
salt to taste
1 1/4 cup water
1 tbsp sugar
A dash of white or rice vinegar

Tempering
2 tbsp oil
1 tbsp finely grated ginger
1 tbsp finely minced garlic
2 tbsp green onions/scallions, white part

Garnish
1 tbsp diagonally cut green onions/scallions, green part

Method
1. Mix all the ingredients for the "meat" balls. Add water gingerly to make about 20 small sized balls/spheres. Using cooking spray as needed, fry them in appe pan. If you want, you can always deep fry for better taste. Set aside on a clean kitchen napkin to cool down.
2. Heat oil in a wok. Stir fry ginger, garlic and green onions. Saute till they are a shade darker.
3. Add whisked cornstarch mixture. Bring to boil. The mixture will thicken.
4. Place cooked meatballs in a single layer.
5. Simmer for about 5 minutes.
6. Garnish with greens of scallions.

Note -
1. Although not authentic, I am known to add besan instead of all purpose flour for making the veggie balls.


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