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Buddha's Delight

September 14, 2012, 5:30 am
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This is my version of  Buddha's Delight.

Buddha's Delight
Ingredients
6 cups stir fry veggies (I used Costco brand)
1 cup tofu chunks

Tempering
1 tbsp sesame oil
1 tsp ginger-garlic paste

Whisk together
1 tbsp corn starch
1/2 cup water
1 tsp soy sauce
1/2 tsp sugar
1 tsp rice vinegar
salt to taste

Method
1. Heat oil in a wok.
2. Add ginger garlic paste. Stir fry for 2 minutes.
3. Add veggies and stir fry till they are partially cooked. They should remain little crunchy.
4. Add tofu chunks.
5. Add corn starch mixture. Let the sauce covers all the veggies.
6. Serve with steamed white rice.

Note -
1. You can also add halved red chilies in tempering if you like.



 
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Ganesh Chaturthi special recipes

September 15, 2012, 4:15 pm
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Ganpati Bappa Morya! 2012

September 19, 2012, 1:09 pm
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Ganesha Statue, Chinatown, San Francisco
 
 
Ganapati Bappa Morya!




 
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Panchamrut - 1

September 23, 2012, 9:30 am
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Whenver there is any Pooja or religious ceremonies, this Panchamrut is prepared in the Maharashtrian homes. This is distributed as a part of prasad along with Satyanarayanacha Shira after the pooja is performed. A spoonful is distributed in the "right" hand of the invitees.

Panchamrut - 1
पंचामृत - १
Ingredients
Milk
Sugar
Honey
Yogurt
Clarified butter/Ghee

Garnish
 Holy Basil Leaf

Method
1. Mix all the ingredients.
2. Garnish with a Holy Basil Leaf
3. Use immediately.

Note -
1. Since it has milk and yogurt, it curdles if kept overnight. So it has to be consumed within few hours.
2. You can take the ingredients according to the proportion needed. Generally, it starts with about a cup of milk. The remaining ingredients are about a spoonful each in quantity.


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Laadva for Ganapati Bappa

September 29, 2012, 1:12 pm
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As my Maharashtrian family prepares "Ukadiche Modak" for Ganapati Bappa, my Gujarati family prepares "Laadva" for Naivedya on the Ganesh Chaturthi day. I prepared them today for Anant Chaturdashi.
 
Laadva
લાડવા 
Wheat Flour Laddoo
Ingredients
 
1 cup coarse wheat flour
2 tbsp coarse rawa
1 tbsp ghee/clarified butter
 
2/3 cup sugar, powdered in a mixie
4-5 cardamoms, peeled and powdered
Ghee/clarified butter as needed
 
1 tbsp almond slivers
 
2 tbsp white poppy seeds
 
Method
1. Mix wheat flour and rawa in a big plate. Add warm water and spoonful of warm ghee. Knead into a not so soft dough.
2. Cover and set aside for 1/2 hour.
3. Heat ghee in a kadhai. Make elongated balls of the dough and press them. Deep fry on a low flame till they are nicely browned.
4. Place them on a paper towel. Let them cool down completely.
5. Place them a mixer or food processor. Grind them to a fine powder.
6. Place the powdered mixture in a plate. Add almond slivers,  sugar and cardamom powders. Add ghee/clarified butter as needed.
7. Roll them into spherical balls of uniform size.
8. Place poppy seeds in a plate. Roll the laddoos onto poppy seeds so they stick to the laddoos externally.
9. Serve and Enjoy!
 
Note -
1. The above proportion gave me about 11 laddoos. This count will change based on the size of the ladoos.
 


गणपती बाप्पा मोरया 
पुढच्या वर्षी लवकर या 
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Kadge Chakko

October 4, 2012, 1:21 pm
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When I had blogged about "Kirla Chakko", Purnima had mentioned about "Kadge Chakko". For some reason, I couldn't remember eating it in my grandma's kitchen. So I asked my mom who shared this delicacy. The recipe is exactly similar to Kirla chakko.

Kadge Chakko
Jackfruit Curry
Ingredients
1 can of raw jackfruit, chopped to make about 2 cups
1/2 tsp turmeric powder
1 sprig curry leaves, torn
1/2 cup water


Salt to taste
1 tbsp jaggery


Grind to a coarse paste
3/4 cup fresh coconut
5 byadgi chilies *
1 tbsp coriander seeds *
1/8 tsp fenugreek seeds *
1 tsp urad daal *
1 1/2 tsp tamarind pulp
(The ingredients with * must be roasted before grinding with coconut and tamarind)


Tempering
1 tsp coconut oil
1 curry leaves, torn
1/2 tsp mustard seeds
1/4 tsp asafoetida


Method
1. Add jackfruit pieces, curry leaves, turmeric powder and water in a saucepan. Bring to boil. Switch the gas to low and let it cook till soft. Add more water if needed.
2. Grind the masala by roasting the spices and chilies. Make a coarse paste adding a little water as needed.
3. Add the ground masala to the cooked jackfruit mixture.
4. Add salt and jaggery.
5. Let the mixture cook on a low flame till it becomes dry.
6. Heat a small saucepan. Add all the ingredients for tempering.
7. Add the sizzling oil to the curry. Switch off the gas and cover with the lid immediately.


Note -
1. Since we are not using fresh jackfruit, soak the canned jackfruit for 3-4 hours before using  to remove the "can" taste of the veggies.
2. Do not use ripe jackfruit for this recipe.
3. This curry should have a dry consistency. So do not add too much water.

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Lobster Burger Sandwich

October 10, 2012, 2:25 pm
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El Pescador is wonderful fish market and restaurant in La Jolla. If you are a seafood lover like me, you must try their fish sandwiches and their signature seafood stew - cioppiono. My version of Lobster sandwich is a total desi makeover, inspired by El Pescador's signature sandwiches.


Lobster Sandwich
4 Lobster daangars/burgers
2 ciabatta rolls
1 tbsp basil pesto (storebought or homemade)
2 onion rings
2 tomato slices
1 lettuce, torn into 2 pieces
tomato ketchup

Method
1. Grill ciabatta roll slightly.
2. Spread pesto on the inside of the bread.
3. Stuff with 2 burgers per roll and veggies
4. Serve with tomato ketchup.

Note -
1. You can make 1 big burger and stuff one burger per roll if you like. Traditionally, daangars are not too big

Credits
El Pescador, la Jolla
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Happy Navratri

October 18, 2012, 6:33 pm
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Padwal Chana Daal

November 1, 2012, 4:25 pm
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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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Cornflakes Cha Chiwda

November 6, 2012, 6:54 am
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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.



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Diwali Special Recipes

November 7, 2012, 4:47 pm
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Faraalache Taat From my home to yours -
From the top left corner: Pohyancha Kachcha Chiwda, Shev, Kadboli, Anarasa, Shankarpale, Chakli, Karanji (in the center)

1. Paatal Pohyancha Chiwda
2. Cornflakes cha Chiwda
3. Chakkuli
4. BhajNichi Chakli
5. Chakri
6. Raghavdas Ladoo
7. Besan Ladoo
8. Moong Flour Ladoo
9. Laadva
10. Rava Besan Ladoo
11. Baked Shankarpale
12. Badam Katli
13. Sangli che Bhadang
14. Rice Crispies cha Chiwda
15. Karanji/Ghugra
16. Chirote
17. Anarsay
18. Magaj
19. Mohanthal
20. Kamut cha Chiwda
21. Millet cha Chiwda
22. Mathiya
23. Khari Puri
24. Godache Shankarpale
25. Tikhat Shankarpale
26. Kaju Puri
27. Muth na Khakra
28. Suvali
29. Kadboli
30. Karwari Chakli
31. Shev
32. Khajoor Paak


शुभ दीपावली!
(Happy Diwali!)

सर्वेत्र सुखिनः सन्तु!
(Let everyone be blessed!)
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Thanksgiving special American Desi Recipes

November 20, 2012, 1:57 pm
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Happy Thanksgiving!

 
Thanksgiving is celebrated on the fourth Thursday of November in the United States. This festival celebrates harvest while paying tribute to the family and heritage. This is the festival to reflect upon the many blessings in our life and give thanks. Most commonly featured fruit/vegetables/meat are Green beans, Cranberry, Pumpkin, Pecans, Butternut Squash, Potatoes, Sweet Potatoes, Black Beans, Corn & turkey.
 
This is my attempt to use these American harvest vegetables and create dishes with a desi twist while paying homage to my own Indian roots.
 
Chocolate Pecan Pie
 



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Oatleli Bhakri

November 25, 2012, 6:11 am
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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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Roasted Fingerling Potatoes - Sindhi Style

November 26, 2012, 3:00 am
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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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Appe or Pakodi chaat

November 27, 2012, 3:30 am
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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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Banana Peppers Chutney

November 28, 2012, 3:00 am
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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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Double Beans Hinga Udaak

November 29, 2012, 2:30 am
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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 a punch with asafoetida. This curry tastes even better when it's stale. 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 are plump and almost doubled in size, next morning.
2. Drain and pressure cook them adding adequte 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 tinge 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.
 
 
 
 
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Bharela Marcha

November 30, 2012, 3:00 am
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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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KeLya Gabbya KochchoLi

December 1, 2012, 3:00 am
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Getting the banana stem or Kellya Gabbho or KeLicha Gaabha is almost impossible in my part of the world. But when I spotted some "Hearts of Palm - Salad Cut" in the can, I thought of making this classic South Canara Salad.

In my family, this recipe is always called with the prefix "Sanjimayi's". I vaguely remember meeting Sanjimayi but she is always remembered when this salad is made.

Sanjimayi's KeLya Gabbya KochchoLi
Hearts of Palms Salad
Ingredients
1 can Hearts of Palm - Salad cut , I used Whole Foods Brand

Grind to a coarse paste
1/3 cup freshly scraped coconut
1/2 tsp mustard seeds
2-3 green chilies

Whisk together
1 cup yogurt
salt to taste
* Coconut paste

Tempering
1 tsp coconut oil
1/4 tsp mustard seeds
A pinch of asafoetida
2 curry leaf sprigs, torn
2-3 byadgi chilies

Method
1. Drain the palm hearts. Soak in water for half an hour to get rid of the "can" taste. Drain and chop roughly and set aside.
2. Grind coconut paste coarsely and mix with yogurt and salt.
3. Mix the yogurt mixture with chopped palm.
4. Heat coconut oil in a small saucepan. Splutter the tempering ingredients. Drizzle the sizzling oil over the salad.
5. Mix and serve as an accompaniment with a typical Konkani meal of plain rice, DaLi tauy, and upkari or talasani of your choice.

Note -
1. This recipe is originally made with Banana stem. I have substituted the hearts of palm which are easily available in the American supermarket in the cans. There are about a handful of finger sized palm hearts which you may need to drain and chop and proceed.
2. This salad does not keep too well at room temperature. Try to finish within a day.



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Makke Di Roti

December 3, 2012, 2:30 am
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After trying not so perfect Makke Di Rotis with the Maize or Corn flour available at the Indian and American supermarkets, I decided to use "Masa Harina" [courtesy : Food Network]. I am glad to report that it gave me the perfect Makke Di Roti that I was looking for.
 
Makke Di Roti - (Makes 3)
Indian Corn Tortilla
Ingredients
1/2 cup Masa Harina
1/2 cup hot water
1/2 tsp salt
 
1/4 tsp roasted cumin powder or 1/4 tsp ajwain/owa/ajmo
 
Suggested Accompaniment
 
Method
1. Knead a dough using hot water.
2. The dough should not be sticky or dry. Knead till it has a spring like consistency.
3. Cover and set aside for 1 hour.
4. Heat a griddle.
5. Make 3 uniform balls.
6. Using two parchment papers, place one ball in between them. Roll or pat to get a uniformly thick disc.
7. Place on the hot griddle. Let it cook for about 2 minutes or so.
8. Flip and let it cook till it has brown spots.
9. Serve fresh off the griddle with Sarson da saag.
 
Note -
1. You can use a tortila press to make these rotis.
2. This recipe is adapted from the recipe on the back of Bob's Red Mill Masa Harina.
3. You can increase the proportion to make more rotis
 
Credits
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