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Lasaniya Mamra - Garlic Flavored Puffed Rice

October 20, 2014, 8:58 am
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If you are fond of garlicky flavor, you may like this zesty Gujarati Puffed Rice.

Lasaniya Mamra
Garlic flavored Puffed Rice
Ingredients
12 cups Puffed Rice/Mamra/Kurmure
salt to taste
2 cups roasted peanuts


Grind to a fine paste
1 bulb garlic, peeled and roughly chopped
1 tbsp. chili powder
1/2 tbsp. water


Tempering
1/2 cup oil
2 sprigs curry leaves, torn
1/2 tsp asafetida
1/2 tsp turmeric powder

Suggested Accompaniment
Mora Sev/Plain Sev

Method
1. Pound entire garlic bulb with chili powder and water. You can also use a blender.
2. Roast puffed rice/kurmura till it's crispy. Do not let it burn.
3. Heat oil in a heavy bottomed wok.
4. Add curry leaves, asafetida and turmeric powder.
 
5. Add garlic - chili paste. Sauté till moisture is evaporated.
6. Add peanuts and roast for 2 minutes till crispy.
7. Add puffed rice and salt.
8. Mix well till each grain of the puffed rice is coated with masala.
9. Let it cool down. Store in an airtight container.

Note -
1. This recipe uses an entire bulb of garlic. Use more or less garlic cloves based on your personal preference.
2. This chevda is generally topped with mora sev/plain sev, while serving.
3. Use mild or hot chili powder based on desired heat level.
 
Lasaniya Mamra with Mora Sev
 
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Makhne Ki Kheer - Exotic Puffed Lotus Seeds Pudding

October 21, 2014, 6:25 am
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Phool Makhne ki Kheer - Puffed Lotus Seeds Pudding!
 

Makhna or Phool Makhna is puffed lotus seeds. They are considered quite nutritious. I bought this packet simply out of curiosity. Traditionally, I am not familiar with this food. I have added these puffed lotus seeds to the Kormas and Curries. But I always wanted to make "Kheer" where they are used as the main ingredient. I looked up my two food Gurus for the inspiration - Tarla Dalal and Sanjeev Kapoor. I , then decided to make my changes and created my own recipe as below.

Makhne Ki Kheer
Puffed Lotus Seeds Pudding
Ingredients
1 cup Puffed Lotus Seeds/Makhna/Phool Makhna
1 tsp. clarified butter/ghee

3 cups milk - preferably whole or 2% milk
1 cup evaporated milk
3/4 cup sweetened condensed milk
1/4 cup ricotta cheese or mava/khoya/khava
2 tbsp. MTR Badam Milk Masala

Crush to powder
3-4 green cardamoms, peeled
1 very small piece of nutmeg

Garnish
Few threads of saffron

Method
1. Heat a spoonful of ghee. Roast puffed lotus seeds/Makhna. Set aside.
2. Heat milk, evaporated milk and condensed milk. Keep stirring from time to time. When it comes to boil, lower the gas and let it simmer for few minutes. Add ricotta cheese. Mix well.
3. Add roasted makhna, MTR Badam Milk Masala and crushed cardamoms and nutmeg.
4. Serve warm or chilled. Garnish with saffron before serving.

Exotic Puffed Lotus Seeds Pudding

 
Note -
1. Sugar can be used instead of sweetened condensed milk.
2. I served this kheer in Kulhads - Indian earthen pots.

Credits
Tarla Dalal
&
Sanjeev Kapoor



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Happy Diwali

October 23, 2014, 9:11 am
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Happy New Year - Vikram Samvat 2071

October 24, 2014, 9:13 am
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Shahi Mukhwas - Indian Mouth Freshner

October 26, 2014, 7:34 pm
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Shahi Mukhwas

 
Shahi Mukhwas is an Indian mouth freshener. Since it has saffron - the most expensive spice in the whole wide world - it's probably called "Shahi" or royal.

Shahi Mukhwas
Mouth Freshener
Ingredients
1 cup Lucknow Fennel Seeds/Badishep/Variyali/Saunf
1 cup Roasted Dhana Daal
2 tbsp. white sesame seeds
2 tbsp. Magaj Tare/Magaj bee/Magaj Seeds/Watermelon seeds
2 tbsp. silver coated cardamom seeds
Few strands of saffron


Method
1. Pick all the ingredients for impurities.
2. Roast Lucknow Fennel Seeds on a low flame. Pour in a flat plate.
Lucknow Fennel Seeds
 
3. Roast dhana daal on a low flame. Pour in the same plate. Spread uniformly.
Dhana Daal
 
4. Roast white sesame seeds on a low flame. Pour in the same plate. Spread uniformly.
5. Roast magaj bee/peeled watermelon seeds on a low flame. Pour in the same plate. Spread uniformly.
Magaj Tare/Magaj Bee/Watermelon Seeds
 

6. Mix all the roasted ingredients with silver coated cardamoms and saffron.
7. Let it cool down completely.
8. Store in an airtight container for after meal accompaniment.

Note -
1. Regular fennel seeds are thick. Use Lucknow Fennel seeds variety.
2. Roasted Dhana daal is readily available at most of the Indian stores.
3. If you can't find Magaj Tare/Magaj Bee, substitute with peeled pumpkin seeds.
4. Some people also add desiccated coconut in this recipe. If using, roast it separately before adding. Also note that the coconut may turn rancid soon.

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Tamarind Leaves Daal

October 28, 2014, 4:00 am
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Sometimes in life - especially during your impressionable age, you meet someone and their ideology stays with you for the rest of your life. It happened to me when I had gone with my maternal cousins to their paternal aunt's home. I know it sounds little tricky. But if you ponder, your maternal cousins' paternal family is not really your own family. They can be considered a part of extended family if you are in good touch.

I met "Kaku" for the first time. She was an old lady compared to my mom. I was under 10 for sure. I followed her everywhere, especially in and around her kitchen. Her huge house on Maharashtra border was a novelty for me. One day, Kaku said that she would make Matkichi Usal. But I observed something totally different. She washed Matki in the backyard above some soil. Then I observed, she would rinse any grain/beans in the backyard. I was totally intrigued. She had a kitchen sink. Why would she go all the way to the backyard to rinse the daily grains/beans. I asked her so. She replied,"They're seeds of life. However much care I take to rinse, some of them fall down. If they are washed in kitchen sinks, they are wasted in the drain. When I wash it in the backyard, even if they fall, they go to the soil. They would grow. I am not wasting them."

I didn't meet Kaku very often later. She is no more. But that thought stayed with me. Even today, whenever possible, if I come across any seeds, I throw it in the soil. I feel it's better than throwing in the trash can. I live where it snows. So not necessarily every seed turns into huge plants/trees. But they grow. So when I get tamarind, I always throw the seeds in the soil. They give me fresh, tender tamarind leaves for making daal and chutneys.

Today's tamarind leaves daal is inspired by Andhra Pradesh's Gongura Daal. Since I had Andhra's Guntur Chilies, I used them. Please substitute any dry, red chilies you have in your pantry.

I looked up this name and found that it's called Chinta Chiguru Pappu. (Thanks to Sailu's Food)

Chinta Chiguru Pappu
Tamarind Leaves Daal
Ingredients
3/4 cup toor daal, pressure cooked, mashed
1/2 tsp turmeric powder
1/4 tsp asafetida

1 cup tender tamarind leaves, torn from sprigs (I didn't chop them)
salt to taste

Tempering
1 tsp oil
1/ 2 tsp mustard seeds
2 Guntur chilies, whole
4-5 garlic cloves, sliced

Suggested Accompaniment
Plain Rice
Gongura Pickle

Method
1. Pressure cook toor daal adding turmeric powder, asafetida and adequate water.
2. Mash lightly and set aside.
3. Heat oil in a saucepan.
4. Add mustard seeds, chilies and garlic cloves.
5. Sauté till garlic aroma wafts through the kitchen
6. Add tender tamarind leaves.
7. Sauté quickly till they are wilted.
8. Add mashed daal and 1/2 cup water.
9. Add salt and bring to boil.
10. Simmer till the daal thickens a bit.
11. Serve with plain rice and Gongura pickle.

Note -
1. If you like, you can add more water and serve as a soup with broth.






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Orange & Chocolate Muffins

October 29, 2014, 2:00 am
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One orange, one egg, one Chobani yogurt and some leftover oat flour (it measured to be 1/2 cup later!) were screaming for my attention. So I came up with this recipe. I was going to sprinkle some sugar on top before putting these muffins in the oven for baking, but I forgot about it. I decided to zest the orange before squeezing it. Then beautiful orange flavored chocolate from Sorrento, Italy caught my eye and I thought it would go beautifully with the recipe that was about to be made. All of this, resulted into a blog-worthy creation - Orange Chocolate Muffins.

Orange-Chocolate Muffins
Ingredients
1 cup All purpose Flour
1/2 cup oat flour
3/4 cup sugar
1 tsp baking soda
1/4 tsp salt

Whisk
1 egg
1/4 + 2 tbsp. orange juice, freshly squeezed
1 tbsp. orange zest
1/4 cup butter, melted
1, 5.3 oz Pineapple Chobani Yogurt (2 %)

Mix in
2 tbsp. Orange flavored chocolate, roughly chopped

Method
0. Preheat oven 350F
1. Mix all the dry ingredients together.
2. Whisk egg with all the ingredients till yogurt.
3. Mix dry and wet ingredients till they are incorporated.
4. Stir in roughly chopped chocolate.

5. Pour into 12 muffins tray.

6. Bake for 15 - 20 minutes or till it is baked well.
7. Serve warm or at room temperature.

Note -
1. I grate an orange using thick holes of the grater. Make sure that white part/pith of the orange is not grated as it would make the batter bitter!




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Jwari-Bajrichi Bhakri

October 30, 2014, 3:30 am
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Jwari-Bajrichi Bhaakri


Indian home-cook always cooks according to the season. The vegetables/fruit/grains used in daily cooking are always seasonal and hence, considered beneficial for health. Jwari or jowar or JondhaLa is used during summer time for its cooling properties and Bajri or Bajra is used during winter for its heat inducing properties. So what would an Indian home cook do, when weather is not too cold and not too hot? Bingo - Jwari-Bajrichi Bhakri of course!!;-)

Jwari-Bajrichi Bhakri (Count 3 bhakris)
Ingredients
3/4 cups jwari/jowar/jondhala/sorghum flour
3/4 cup bajri/bajra/millet flour
warm water as needed

Method
1. Mix both flours in a deep plate/paraat.
2. Add water as needed to make dough.
3. Make 3 uniform balls.
4. Pat one ball at a time, using your palm, dredging in dry flour as needed.
5. Place one bhakri at a time on a hot tawa.
6. Wet your hand and moisten the top of the bhakri.
7. Flip and let the other side cook.
8. Roast on the direct flame.

Note-
1. Knead the dough when you are ready to pat the bhakris.





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Kaju Chikki

October 31, 2014, 2:00 am
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 Lonavala and Chikki are synonyms in the world of Mumbaikars. I still remember the thrill of anticipating Maganlal chikki when we visited Pune or Lonavala. While cashew and shengdana were my most favorite chikkies, daliya(Pandharpuri Dale) chikki was my least favorite. The special thing about Cashew chikki was that it used to look sugary white unlike other caramel colored chikkies. I was told that it was due to the liquid glucose. I am neither familiar with liquid glucose as a cooking ingredient nor I have ever seen it in any Indian kitchen pantry within my family. So I decided to try my version of cashew chikki using plain sugar and cashews.

The result was delicious. But white sugar did turned into caramel color and the chikki eventually turned like all other chikkies. It was good nonetheless.

Kaju Chikki
काजूची चिक्की
Cashew Brittle
Ingredients
1 cup raw cashews
3/4 cup sugar

oil or ghee for greasing

Method
0. Grease a marble surface or flat plate. Grease a rolling pin or back of a small ramekin/wati/katori. Keep it ready before starting the chikki process.
1. Halve or quarter the cashew pieces and roast them lightly. Make sure that they do not change the color.
2. Pour sugar in a heavy bottomed container.
3. Let it be on a medium heat.
4. In about 6-7 minutes, sugar will go through various stages from white to caramel sauce color.
5. When all the sugar as completely melted, add cashews quickly.
6. Mix well.
7. Pour the mixture quickly on the marble surface or plate.
8. Roll flat using rolling pin or the back of wati/ramekin.
9. Let it cool down completely.
10. Now, cashew brittle is ready. It can be broken easily with hand.

Note -
1. You can use a greased knife to mark squares or diamonds while spread mixture is still hot.
2. This chikki does not taste like white Lonavala style cashew chikki that is made with liquid glucose but it has a rich caramel flavor.




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Tamarind Leaves Chutney

November 1, 2014, 2:00 am
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Yesterday, I plucked some more tamarind leaves. Winter will be here soon.  My beloved Tamarind plant will not survive the harsh winter. The perennial plant/tree of India is very much an annual plant in my neck of the woods. Sigh!!

Since I had already blogged about daal, I thought of making a simple chutney to go with Idlies. I didn't add any cilantro to retain that delicate green hue of the tamarind leaves.


Tamarind Leaves Chutney
Ingredients
1/2 cup tender tamarind leaves
1/2 cup freshly scraped coconut
1/2 cup puffed chana daal/Pandharpuri DaaLe
salt to taste
A pinch of sugar
3-4 green chilies
Water as needed for grinding

Method
1. Add all the ingredients in a blender.
2. Grind to a smooth paste.
3. Serve with idlies.

Note -
1. Use more green chilies if you prefer heat.
2. Tamarind leaves had enough tang so I didn't add any souring agent. Adjust per your liking.
3. I didn't add any tempering. But you can always temper the chutney by heating some oil and crackling some mustard seeds, asafetida and red chilies.


Idlis with Tamarind Leaves Chutney
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Nogle Allepiyyav - Lady Fish Curry

November 2, 2014, 3:30 am
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When I had blogged about "Smelts", many of you asked me if it's ladyfish/muddusha/nogle/kane etc. I had replied they were not and also had added that I don't think I would ever see lady fish in this part of the world. Well, they say never say never.

I went to the Indian stores the other day. The owner is from Kerala who stocks up some awesome seafood. He is as enthusiastic about seafood as I am. He introduced a packet of lady fish to me by its Malayalam name. Seeing my blank face, he translated them as "lady fish" or "kane (kaa-nay)" and the light bulb went on. He did get that animated reaction from me that he was hoping to see. :-D It indeed is a rare delicacy.

When I got my frozen packet of pre-cleaned lady fish, I knew exactly that I would make three delicacies. Fried fish, Alley-piyyavu, and Ras -GoLichi Aamti. Today's special - Nogle Alley Piyyav.

Note the name of the same fish changes depending on the recipe I am following. The same lady fish is called Nogli in Konkani speaking GSB household while it's called "Muddusha/मुडदूशा " in Marathi speaking GSB household.

Nogle Allepiyyav
Lady fish Curry - South Canara Style
Ingredients
Marinate
20-25 lady fish
salt to taste
1/2 tsp turmeric powder
2 green chilies, slit
1 1/2 tbsp. finely minced onion
1/2 tbsp. finely minced ginger

Grind to a fine paste
1 cup fresh coconut
7-8 byadgi chilies
2 Kashmiri chilies for color
1 tsp tamarind paste

Drizzle
Coconut oil

Method
1. Clean, rinse lady fish.
2.  Marinate with salt, turmeric powder, chilies, onion and ginger. Set aside.
3. Grind coconut with remaining ingerfedients, added water as needed. Make a fine paste.
4. Place fish - along with the marinade,  in a single layer in a saucepan
5. Pour ground masala. Add water to adjust the consistency.
6. Cook on medium heat.
7. As the curry boils, switch gas to low.
8. Drizzle few drops of coconut oil and let it simmer for 5 minutes.
9. Serve with plain rice.

Note -
1. Alle - Piyyav means ginger-onion combo. This curry is mild in taste. It is generally made for the mild tasting fish like pomfret, lady fish, mandeli etc.
2. Make sure that your ground masala is very fine.
3. Adjust tamarind proportion per your liking. If using tamarind ball, you may have to soak to extract the pulp.

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Purple Sweet Potato Hash

November 3, 2014, 2:00 am
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Every time, I visit "Sprouts", I get to see at least one new fruit or vegetable.  Last time, I saw purple sweet potatoes. These were neither Peruvian purple potatoes nor purple root vegetable we get in India. We call it KonFal/कोनफळ  in Marathi and Kand/કંદ  in Gujarati.

I decided to make a typical American side dish called "Hash".

Purple Sweet Potato Hash
Ingredients
3 purple sweet potatoes, peeled and diced
2 Yukon Gold potatoes, peeled and diced

Salt and black pepper as needed

2 tbsp.  oven roasted tomatoes in olive oil.

Method
0. Keep diced potatoes and sweet potatoes in a bowl of water.
1. Heat a cast iron griddle.
2. Add oven roasted tomatoes in olive oil. Spread evenly so oil coats the griddle.
3. Place drained sweet potatoes and potatoes - preferably in a single layer.
4. Sprinkle salt and black pepper.
5. Stir fry from time to time till they are crispy and cooked well.
6. Serve as a side dish.

Note -
1. After chopping, potatoes are generally kept in a bowl of water so they don't discolor. Drain them completely before adding to the cast iron pan. Otherwise, water droplets will not let potatoes turn crispy.
2. I make similar hash with other root vegetables like rainbow carrots, yams etc.

American Purple Sweet Potatoes

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Chic-Choc Milkshake

November 5, 2014, 4:00 am
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Chic-Choc! Does it ring a bell? It's a combo of Chickoo and Chocolate!! ;-D

Chickoo has plenty of sugar and there's a scoop of ice cream too, so I don't add any additional sugar. Feel free to add sugar, if you like.

Chic-Choc Milkshake
Ingredients
1 packet  (12 oz.)frozen Chickoo slices(I used Deep brand)
2 tbsp. unsweetened cocoa powder
2 1/2 cups Milk
1 scoop vanilla ice cream

Method
1. Pour all the ingredients in a blender.
2. Process.
3. Serve

Note
1. This results is fairly thick ice cream shake. Increase the amount of milk if you like.
2. I don't add any ice, but you can add crushed ice in the blender along with other ingredients.


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Daal Makhni

November 7, 2014, 2:30 am
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Daal Makhni is a quintessential Punjabi daal, which makes a perfect meal when paired with stuffed parathas. Here's my version.
 
Daal Maakhni
Black Urad and Rajma Curry
Ingredients
1 cup whole black urad
1/4 cup rajma/red kidney beans, Soaked overnight
 
Pressure cook with
1 small piece of cinnamon
3 cloves
2 red chilies
1 bay leaf
1/2 tsp turmeric powder
1/4 tsp asafetida
1 tbsp. ginger paste
 1/2 tsp cumin seeds
 
1 tomato, finely chopped
 
salt to taste
1/2 tsp amchoor powder
1 tsp dhana jira powder/coriander cumin powder
 
Tempering
1 tbsp. ghee/clarified butter
1/2 tsp cumin seeds
A pinch of garam masala
1 tbsp. minced garlic
1/2 tsp Kashmiri chili powder
 
Garnish (Optional)
1 tbsp. heavy cream
or 1 tbsp. evaporated milk
 
Suggested Accompaniment
Stuffed Parathas
Lemon Wedges
 
Method
1. Soak black urad and kidney beans overnight.
2. Drain. Add adequate amount of water and whole spices, turmeric powder and asafetida. Pressure cook.
3. Discard cinnamon stick, bay leaf  and cloves - if you can find them!;-)
4. Mash lightly and pour in a big saucepan. Add 1 1/2 cups water.
5. Add tomatoes with salt , coriander-cumin powder and amchoor powder.
6. Bring to boil. Lower the gas and let it simmer on the lowest flame for 1/2 hour.
7. Heat ghee in a small saucepan. Add cumin seeds and minced garlic. As garlic turns golden, take off the gas. Stir in garam masala and chili powder. As it sizzles, drizzle it over the makhni.
8. Stir well. Garnish with some cream or evaporated milk - if using - on top.
9. Serve with stuffed paratha of your choice and lemon wedges on the side.
 
Note -
1. For the Vegan version, use oil instead of ghee and do not add the garnish.


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Nogle Fanna Upkari

November 9, 2014, 4:00 am
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Many seafood lovers who have tasted my mom's fanna upkari, get pleasantly surprised that this delicious curry is so simple to make and does not even contain any coconut. But it's true. My grandmother's signature recipe, which is now equally ably made by mom, does not fail. You can change the main fish per your choice and adjust the spices per your liking. But authentic fanna upkari means fiery hot, sour goodness!

Nogle Fanna Upkari
Lady Fish Hot and Sour Curry
Ingredients
20-25 Nogle/Muddusha/Kane Fish/Lady Fish, cleaned
salt to taste
1/2 tsp. turmeric powder

1/2 tbsp. tamarind pulp
1 - 2 tbsp. red chili powder

Tempering
2 tbsp. coconut oil
1 1/2 cup finely chopped onion

Method
0. Marinate fish with salt and turmeric powder.
1. Heat oil in a kadhai - preferably an iron kadhai.
2. Add chopped onion.
3. Sauté on medium flame till deep brown.
4. Add chili powder and sauté for a minute.
5. Add tamarind pulp and 1/2 cup water.
6. As it comes to boil, add marinated lady fish.
7. Adjust for salt.
8. Simmer till fish is cooked.
9. Serve with plain rice.

Note-
1. Just like old wine, as time goes, this curry tastes even more delicious!

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Baghare Baingan - Hyderabadi Eggplant Curry

November 10, 2014, 2:30 am
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Baghare Baingan is Hyderabad style eggplant curry. In my version, instead of deep frying the eggplants, I lightly fry them in a spoonful of oil.  Serve with chapati or plain rice.
 
 
Baghare Baingan
Hyderabadi Eggplant Curry
Ingredients
10 - 12 baby eggplants, stems removed, 2 slits keeping each eggplant in tact
1/2 tbsp. oil
 
Roast one after the other
1 tbsp. sesame seeds
2 tbsp. peanuts
1 tbsp. poppy seeds
2 tbsp. coconut
1/2 tsp. cumin seeds
1/2 tbsp. coriander seeds
1/2 tsp. fennel seeds
8-10 fenugreek seeds
1/2" ginger, peeled
4 cloves garlic, peeled
1/2 cup onion
4-5 byadgi chilies
1 sprig curry leaves
 
Grind the roasted ingredients with
1/2 tbsp. tamarind pulp
2 tbsp. water

You will also need
salt to taste
1 tbsp. jaggery

Tempering
1 tbsp. oil
1/2 tsp. mustard seeds
1/4 tsp. asafetida
1/2 tsp. turmeric powder
1/4 cup minced onion
2 sprigs curry leaves

Garnish
1 tbsp. minced cilantro

Method
1. Rinse eggplants. Dry eggplants completely. Cut off the stems. Make two slits, leaving each eggplant intact.
2. Heat a pan. Add 1/2 tbsp. oil. Spread eggplants in a single layer. Fry till they are uniformly browned - not necessarily cooked. Set them aside. 
3. Roast all the spices, coconut, onion one after the other.
4. Grind them with tamarind and water.
5. Heat oil in a saucepan. Add the ingredients for tempering. Add onion and curry leaves. Sauté till onion is soft.
6. Add ground paste, 1 cup water and fried eggplants. Bring to boil. Switch gas to low. Cover and let it cook till eggplants are cooked but not mushy.
7. Add salt and jaggery to taste. Simmer till gravy is thick.
8. Garnish with cilantro.


Note -
1. Traditionally eggplants are deep fried before adding to the gravy.



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Tikhta Saanja - Maharashtrian Upma

November 11, 2014, 2:30 am
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Tikhta Sanja is to Maharashtra what Upma is to South India. However, this savory Maharashtrian breakfast/snack has turmeric. Some people also add potatoes in addition to green peas.  In my family, both tikhta sanja and goda sanja (also known as shira) are always served with a dollop of homemade kairi or mirchi pickle.

Tikhta Sanja
Breakfast Porridge Maharashtrian way
Ingredients
1 cup coarse rawa/semolina
salt to taste
1 cup green peas (frozen ok)
1 tsp sugar or to taste

Tempering
1 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafetida
1/2 tsp turmeric powder
1 red chili, halved
2 green chilies, slit
2 sprigs of curry leaves, torn
1/2 tbsp. grated ginger
1/2 cup finely chopped onion

Garnish
1/4 cup freshly scraped coconut
2 tbsp. minced cilantro
Lemon wedges per individual serving

Method
1. Roast rava for few minutes. Set aside. If your rawa packet already is pre-roasted, omit this step.
2. Heat oil in a kadhai/wok/saucepan.
3. Add all the ingredients for tempering one after the other. As they sizzle, keep on stirring till onion is soft.
4. Add rawa and stir fry for 2 minutes
 
5. Now add frozen green peas. Keep sautéing for 2 more minutes till peas don't appear frozen.
6. Add salt and sugar. Now add 2 cup hot water. Keep the gas to the lowest.
7. Keep on stirring till pudding like consistency is reached.
8. Cover and cook for additional 5 minutes.
9. Serve warm tikhta sanja , garnished with coconut and cilantro.
10. Serve with lemon wedges and a pickle of your choice.
 
Note -
1. I used frozen green peas for the above recipe. If using fresh peas, add them after step 3, before adding rava. Cook the peas first, before adding rava.
2. Variation - Try my Microwave version using dalia/broken wheat .




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Leeli Dungli nu Raitu - Gujarati Spring Onion Salad

November 12, 2014, 2:30 am
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Gujarat meets Punjab: Bataka Thepla, Chhole & Leeli Dungli nu raitu
 
Today's recipe is a simple salad of spring onions/scallions. Make sure to minced it nicely since we are using it raw.
 
Leeli Dungli nu Raitu
Scallions Salad
Ingredients
1 spring onion, minced both green and white part
1 firm roma tomato, chopped finely
 
Whisk together
1 cup yogurt
salt to taste
1/2 tsp sugar (or to taste)
1/2 tsp ginger-green chile paste
 
Method
1. Chop vegetables finely.
2. Whisk yogurt with remaining ingredients
3. Add chopped vegetables. Mix well.
4. Serve as an accompaniment with the main meal.
 
Note -
1. Depending on personal preference, adjust sugar.
2. Mince spring onion very finely to avoid big chunks of raw greens.
 



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Harabhara Kabab - Lush Green Kababs

November 13, 2014, 2:30 am
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I was an ardent fan of Sanjeev Kapoor's Khana Khajana in early nineties. Due to my utmost devotion to his show, I was introduced to Harabhara Kabab, Hazarvi Kabab, Shyam Savera, Rajma Rasmisa and many  delicacies which are eponymous with him. I was still a student that time, I would follow his recipes and create his signature dishes. Now, I am a mother who is looking for healthy recipes and don't have too much time on hand. I still like to create those dishes, but I use my own twists trying to keep pantry and health in check.

This is my version of Harabhara Kabab:-

 

Harabhara Kababs
Lush Green Kababs
Ingredients
2 medium Yukon Gold Potatoes, boiled, Peeled
1 bunch  spinach , fresh or frozen
1 cup green peas
1 cup cilantro
5-6 fresh mint leaves (optional)
3 green chilies
3 cloves garlic
1" ginger, peeled

1 tsp garam masala
1 tbsp. corn starch
1 tsp chaat masala
1 tbsp. lemon juice
salt to taste

Oil for frying

Method
1. Pressure cook potatoes, green peas and spinach.
2. Peel potatoes. Grate them using coarse side of the grater. Set aside.
3. Drain spinach leaves. Grind drained spinach with green peas, cilantro, ginger, garlic, mint - if using and green chilies. Make a smooth green paste.
4. Add green paste to grated potatoes. Add garam masala, chaat masala, corn starch, lemon juice and salt. Knead well.
5. Make uniform balls. Flatten them a bit and place on a hot pan.
6. Drizzle oil as needed to cook on both sides till desired crispness.
7. Serve hot with tomato ketchup or chutney of your choice. Make a complete meal by stuffing in a bun or slider roll, adding lettuce, tomato, onion, avocado and a slice of cheese if you please.

Note -
1. Traditionally, a pinch of baking soda is added while cooking spinach and peas to retain the green color. I don't add baking soda.
2. I use a shortcut to grind my vegetable and herbs into a single paste.
3. I use harabhara kabab potato mixture as a stuffing for making parathas or stuffing for tomatoes to make stuffed tomatoes.

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Raw Mango Quinoa

November 14, 2014, 2:30 am
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I substitute cooked quinoa for making many South India inspired fried rice recipes. Raw Mango Rice is made in South Indian kitchens by tempering rice with spices, curry leaves, raw peanuts and raw mango. Cooked quinoa tastes equally delicious. I have used rainbow quinoa here for variety, but even usual quinoa works just fine.
 
Raw Mango Quinoa
Ingredients
2 cups cooked quinoa, cooled completely
1 cup grated raw mango
salt to taste
 
Tempering
1 tbsp. sesame oil
1/2 tsp. mustard seeds
2-3 red chilies, halved
1 tsp. chana daal
1 tsp. urad daal
1/4 tsp. asafetida
2 sprigs curry leaves
2 tbsp. raw peanuts
 
Garnish
2 tbsp. minced cilantro
 
Method
1. Heat oil in a wok. Add spices, daals, curry leaves and peanuts.
2. As they splutter, and peanuts appear crispy, add grated raw mango. Stir fry for a minute.
3. Add cooked quinoa, salt to taste.
4. Mix well. Cover and let it cook for about 5 minutes.
5. Serve warm, garnished with cilantro.
 
Note -
1. Use raw mango from the Indian stores. Green mangoes available at American super markets do not have the required tartness and firmness.
 
Cooked Rainbow Quinoa


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