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Lettuce Wraps - PF Chang Style

March 11, 2013, 4:00 am
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We love PF Chang's Lettuce wraps with tofu. So I experimented it at home. For crunchier taste, you can fry (deep or shallow) tofu pieces.

PF Chang Style Lettuce Wraps with Tofu
Ingredients
1 iceberg lettuce, rinsed, drained and cut into a wedge

1 block (14oz) extra firm tofu, diced

2 tbsp each minced red bell pepper, water chestnuts, celery

Marinade
1/4 cup Hoison sauce
1/2 tsp paprika
1 Tbsp Tamari or Soy Sauce
2 Tbsp sugar
salt to taste
1/4 tsp lemon zest
1 tbsp rice wine vinegar
2 tbsp peanut butter

Tempering
1/2 tbsp oil
1 tbsp grated ginger
1 tbsp grated garlic

Method
1. Drain water from tofu by wrapping between 2-3 sheets of paper towel and placing a weight on top. After removing excess water, dice the tofu pieces. [You can deep or shallow fry these pieces if you like]
2. Heat oil in a saucepan or wok. Add ginger and garlic. Saute for 2 minutes.
3. Add minced vegetables. Saute for 3 minutes or so, making sure that they are not overcooked.
4. Add tofu pieces. Saute for 1 minute.
5. Add marinade and stir fry for 5 minutes.
6. Serve with iceberg lettuce wedge and Maggie sweet chili sauce.
7. Garnish with spring onions greens.

Note -
1. Make sure that ginger and garlic are finely grated or ground.
2. For crunchier taste, drain all the liquid from tofu and fry it.



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Khada Pav Bhaaji

March 13, 2013, 2:30 am
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My parents are not particularly fond of pav bhaaji. According to my dad, any bhaaji or curry needs to have some texture along with the taste and flavor. He doesn't care for the regular Pavbhaaji because he misses that texture. Well, probably Khada Pavbhaaji was invented for those handfuls who don't care for pavbhaaji due to its smooth texture where vegetables are mashed beyond regcognition.

Khada Pav Bhaaji
Ingredients
1 medium cauliflower, broken into small florets
1 cup green peas, fresh or frozen
2-3 potatoes, peeled and cut into small pieces
2 carrots, peeled & cut into small pieces

Grind to a fine paste
1 red bell pepper, roughly chopped
4-5 garlic cloves, roughly chopped
1" ginger, peeled & roughly chopped

Tempering
1 tbsp Amul Butter
1 Tbsp oil
1/2 tsp cumin seeds
1 cup finely chopped onion
1 cup finely chopped tomatoes

You will also need
1 tbsp Pav Bhaaji Masala
1 tsp Kashmiri red chili powder or paprika
1/2 tsp turmeric powder
salt to taste
1/2 tsp sugar

Garnish
1 tbsp finely minced cilantro

Accompaniment
Bread or Pav
Lemon Wedges

Method
1. Bring water to boil. Add salt. Add all the vegetables (cauliflower, potatoes, peas and carrots). Boil till the veggies are semi-cooked. Drain and set aside.
2. Heat oil and butter in a saucepan. Add cumin seeds.
3. Add onions. Saute till they are soft.
4. Add ginger-garlic-pepper paste. saute for about 10 minutes.
5. Add tomatoes. Saute till they are pulpy.
6. Add turmeric powder, pav bhaaji masala, paprika and salt.
7. Add drained vegetables, 1 cup water and sugar to taste.
8. Simmer for about 10 minutes.
9. Garnish with cilantro before serving

Note -
1. Do not mash the vegetables as they are done in the usual Paav Bhaaji.



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Aloo Paratha (2)

March 15, 2013, 4:00 am
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Aloo Paratha (2)
 
Traditionally, Punjabi Aloo Paratha does not have turmeric powder. However, my MIL makes Aloo Paratha with turmeric powder in it, so it almost tastes like a batatavada stuffing inside the paratha. I like this variation so I make aloo paratha with turmeric powder for a change.
 
Aloo Paratha (2)
Turmeric Flavored Potato Flatbread
Ingredients
Knead to a smooth dough -
1 1/2 cup wheat flour + 1/2 cup all purpose flour or 2 cups wheat flour
salt to taste
1 tbsp oil
water as needed
 
4 medium Yukon gold potatoes, boiled, peeled & mashed
 
Grind to a smooth paste
1 cup chopped cilantro (optional)
3-4 garlic cloves, peeled & roughly chopped
1" ginger, peeled & roughly chopped
3-4 green chilies (or per desired heat level)
1 tbsp lemon juice
salt to taste
1/2 tsp sugar
 
Tempering
1 tbsp oil
1/2 tsp turmeric powder
 
Method
1. Knead dough till elastic. Cover and set aside.
2. Boil, peel and mash the potatoes. set aside.
3. Grind ginger-garlic-chili paste. set aside.
4. Heat oil in a heavy bottomed pan. Add turmeric powder. saute for 20 seconds without letting it burn and add green paste. Saute for 1 minute. Add mashed potato. Stir well. Switch off the gas. Let it cool down completely.
5. Once the potato mixture has cooled down, knead it with your hands so all the spices are nicely mixed with the potatoes.
6. Make 12 uniform balls of the dough and potato stuffing respectively.
7. Roll a ball of dough into a small disc using flour as needed for dredging. Place potato ball in the middle. Bring all the sides of the disc in the center. Place it on the flour for dredging and roll into a paratha of uniform thickness. Do not let stuffing come out.
8. Heat an iron pan. Place aloo paratha and roast from both sides till brown spots appear. Use oil as needed for roasting.
9. Enjoy with  your favorite pickle or chutney.
 
Note -
1. This recipe gave me 12 aloo parathas. This count will vary depending on the circumference/thickness of every paratha.
2. You can omit cilantro if you like.
 
 




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Vegetable Omelet

March 17, 2013, 2:30 pm
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A friend of mine during her first year in the United States ordered "Vegetable Omelet" on her "Monday" thinking it's omelet without eggs which, according to her was okay to eat on that day of the week. However, she was shocked to receive an egg omelet with many veggies in it. It takes time to figure out and get acquainted with and enjoy the food in any new country. but because of my friend's this vegetable omelet story, I started experimenting with my own version of vegetable omelet with eggs.

Vegetable Omelet
Ingredients
4 eggs
1/2 tsp turmeric powder
salt to taste
A pinch of black pepper powder - freshly ground
2-3 green chilies, minced (depending on the desired heat)
1/2 cup finely shredded cabbage
1 tbsp finely minced spring onion
1 tbsp finely minced cilantro
2 tbsp finely chopped red onion

oil for frying

1 cup grated potatoes or frozen hash browns

Method
1. Whisk eggs with salt, pepper and turmeric powder.
2. Add all the vegetables except potatoes.
3. Heat a pan. Drizzle some oil.
4. Pour 1/4th of the egg mixture. Place 1/4th of grated potatoes on top so they cover the egg mixture.
5. Cover and let it cook till the egg mixture appears to have set.
6. Drizzle some oil over the potatoes and flip on the other side.
7. Let it cook till potatoes are nicely browned.
8. Repeat the same procedure so you get 4 omelets in total.
9. Serve with tomato ketchup, toasted bread slices or wheat tortilla.

Note -
1. You may also add chopped bell peppers.

2. This recipe yields 4 omelets.

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PuranpoLi for HoLi

March 21, 2013, 7:06 am
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puraN poLi aaNi saajook toop


PuranPoLi is the epitome of a Maharashtrian woman's cooking skills [Probably, along with Ukadiche Modak]. I have made Puran Poli Gujarati (using toor daal) and Mangaloori style (Yellow colored due to turmeric powder) but I always postponed making traditional Maharashtrian Puran PoLi. Just the very idea appears very daunting to me! But I wanted to make Puran PoLi for my blog so I ventured out. I had to gather all my courage. This is my very first Marathi Puran PoLi and I do realize that in order to make Puran PoLi like my grandmothers used to make, I still have a looooong way to go. :-) But I wanted to share my efforts. So here it is -
For those who find making Puranpoli as daunting as I do, I have a little secret. If I can make it, so can you!!

I have quartered our family recipe and converted it into cups and spoons since it was easier for me to follow it that way than comprehend the metric measurement [Kgs and Gms]. My mom guided me through this process.


Puran PoLi
Maharashtrian Sweet Bread
Ingredients
2 cups chana daal
8 - 10 cups water

2 cups Jaggery powder

For dough
1/2 cup wheat flour [Aashirwad or Annapurna brand]
1/2 cup maida/all purpose flour
1/4 cup water
2 tbsp oil

Flavors
5-6 green cardamoms, peeled and crushed
1/4 tsp crushed nutmeg

Suggested Accompaniments (Must haves!)
Sajook Toop/Clarified butter
or
Milk


Method
1. Wash chana daal and pour in a deep, heavy bottomed saucepan, adding water. Bring to boil. Switch gas to low. Simmer till chana daal is cooked. You will see some foam floating on top. Remove it from time to time using a ladle. Discard the foam.


2. After the daal is cooked, drain the water using a sieve. Do not discard this water. Save it for later use. We are making the traditional Kutachi Aamti with this water.


3. Now return the drained daal back in the saucepan. Add jaggery. With the back of ladle, try to mash daal and mix with jaggery. Keep on stirring till jaggery is melted.

3 -a) Notice that Puran is not yet ready. There still is enough moisture so the ladle doesn't stand straight.

3- b)Keep cooking till the mixture appears dryish. When you place a ladle in the daal-jaggery mixture, it should stand straight. This is the most traditional test to know that "PuraN" is ready. Mix in cardamom and nutmeg powders.
3 - c)Notice that now the puraN is ready. Do the ladle test and compare with the previous picture as moisture has evaporated.

4. Pour the daal-jaggery mixture a.k.a puraN into the food mill known as puraN yantra. Rotate the lever to make the shredding of the puran so there is not a single grain of daal. It should be a smooth mixture. Set aside.

5. Knead wheat flour, maida using water as needed. Make a smooth dough. Add oil and keep kneading till it is elastic. This is a very important step. Cover and set aside.


6. Make 5 uniform balls of the dough. Make 5 uniform balls of the puraN. There will be extra puraN for later use. Note that a size of the puran ball is about 3 times more than that of the dough ball.


7. Roll a small and uniform disc with the dough ball. Stuff the puran ball inside this disc. Take the edges to the center so that puran ball is completely covered with the dough. Make sure that the coating of the dough is uniform all around the puran ball.


8. Using rice flour for dredging, roll the dough ball into a thin and large poLi.


9. Heat a big pan, tawa , griddle. Using a rolling pin, gently lift the puran poli and place on the hot tawa.


9 -a) Cook on the medium heat. Flip and cook on the other side.



10. Gently, take off the poLi and fold and place aside. Proceed with the next poLi.

11. Serve with saajook & rawaL toop/homemade clarified butter.

Note -
1. PuraN poLi is always served with a dollop of toop/clarified butter or a bowl of milk. However, puran poLi by itself is completely vegan.
2. Use fresh cardamoms and nutmeg and powder and grate them respectively for fresh flavors. Do not use the readymade powders.
3. Some homecooks add sugar instead of jaggery or a mixture of jaggery and sugar.
4. With this proportion, there will be some extra "puraN". You can use it for making various dishes like Modak, Katachi Aamti, Tel PoLi.

Characteristics of a good PuraN PoLi
1. It should be big but thin.
2. It should not get too crispy but it should be soft.
3. The stuffing (puraN) should be uniformly distributed.
4. The stuffing(puraN) should not ooze out.







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Katachi Aamti

March 23, 2013, 6:26 am
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When Puran Poli is made at home, can Katachi Aamti be far behind?

Katachi Aamti
Chana Daal Sweet Sour Spicy Broth
Ingredients
Kut - drained water set aside while making puraN
1/4 cup puran

Salt to taste
1 tbsp good quality Goda Masala
3/4 tsp chili powder (or to taste)
1 sprig curry leaves
1 bay leaf
2-3 green chilies, chopped or slit
2-3 kokum, rinsed
grated jaggery - if needed

Tempering
2 tsp oil
2 curry leaves sprigs, torn
3-4 cloves/lavang
1" piece of cinnamon/dalchini

Garnish
1 tbsp freshly scraped coconut

Method
1. Boil the broth with all the ingredients except tempering ingredients. Add jaggery only if needed.
2. As it brings to boil, switch the gas to low. Simmer for 15-20 minutes.
3. Heat a small saucepan/foDNichi paLi for tempering. Add the ingredients for tempering.
4. As they sizzle, drizzle the oil over katachi aamti. Garnish with coconut. Switch the gas off. Cover with a lid.
5. Serve as an accompaniment with "PurNa-VarNacha Swayampak"!

Note -
1. This broth like soup is sweetish-sourish-spicy. Add jaggery only if needed.





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Steamed Chinese Vegetables

March 24, 2013, 6:00 am
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When I had to travel for work last year, I discovered that I found Chinese Food really healthful. For my 5 days work schedule, lunch was provided at the venue but for dinner, I was of my own. Though I had rented the car, I was too lazy to go drive at night to find a new restaurant. I discovered a tiny Chinese joint at a walking distance from my hotel. Every night, I plopped onto the sofa, took a remote in my hand, watched TV and enjoyed my Chinese takeout. This was surprising since we hardly go for Chinese Buffets.

Well, the best thing about it was I requested to make the food to suit my needs (less oil, no eggs, no chicken etc). I am not exactly a vegan or a vegetarian but I crave for vegetarian food more these days. That's  how I discovered some delicious Chinese vegetable & tofu delicacies. I don't remember seeing these at the usual Chinese buffet spreads.

Steamed vegetables and plain jasmine rice was particularly good. Especially, after eating the restaurant food for a week, it was a welcome change. I added some hot sambal and I was set.

After coming back home, I tried to create it. It is simple, bland yet healthful & light.


Steamed Chinese Vegetables
Ingredients
A handful of broccoli florets
A handful of cauliflower florets
Napa Cabbage
Bok Choy
A handful of sugar snap peas
Carrots, peeled and cut into chunks
Onions, peeled and cut into chunks
4 Swiss chard leaves

Suggested Accompaniment
Steaming hot Jasmine Rice
Hot sauce such as Sriracha

Method
1. Keep a saucepan with water on the stove. Make sure that your bamboo steamer can be immersed in the water completely.
2. Lined the steamed with 2 chard leaves per each container.
3. Scatter your vegetables over the leaves.

4. Cover and let it cook for 7-8 minutes.
5. Take off the heat. Keep covered for 5 more minutes. Sprinkle some salt as needed.
6. Serve with plain jasmine rice and hot sauce of your choice.

Note
1. I change my vegetables based on the availability in my refrigerator. Choose your own favorites.
2. I do not like to overcook the vegetables. I like to see a bright green broccoli the way it looks in Chinese restaurant and not the mushy one. You may need to adjust cooking time based on your own preference.



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Holi special Recipes

March 25, 2013, 7:32 am
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Idlichi "Brown" Chutney

April 1, 2013, 7:00 am
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Remember, my mom's Idlichi chutney? Well, I made idlies and was all set to make that chutney but it was one of those days, when I didn't have green chilies and coconut was in the freezer. So I substituted and improvised and my Idlichi "Brown" chutney got created. I increased the amount of daals to add more protein.

Idlichi Brown Chutney
Ingredients
1 1/2 cup scraped coconut

2 tbsp urad daal
1/2 tsp oil
2 tbsp puffed chana daal/pandharpuri daaLe
4-5 red chilies such as byadgi (increase or decreased per desired spice level)


Salt to taste
1 tsp sugar
1 tsp tamarind paste
water as needed

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

Suggested Accompaniment
Idlies
or
Dosas

Method
1. In a cast iron pan, roast urad daal till it changes color. It should be reddish brown but not brunt black. Add 1/2 tsp oil when the daal changes color and fry for about 30 seconds more.
2. Take off the urad daal and now roast puffed chana daal till it changes color. Set aside with urad daal to cool down.
3. Roast coconut till it is reddish brown. Do not let it burn.
4. Grind all the roasted ingredients with salt, sugar, tamarind. Use water as needed. Grind to a coarse paste making sure that the daals are completely ground.
5. Heat oil in a small saucepan. Add mustard seeds, asafoetida and curry leaves. Drizzle the tempered oil over the chutney. Mix well.
6. Serve with idlies or dosas.

Note-
1. Omit sugar if you do not like your chutney to have a sweetish note.



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Crockpot "Chhole"

April 3, 2013, 3:00 am
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Sue was my first American friend. I had many acquaintances but she became my first American friend. I learnt many things from Sue.  She taught me many cultural things which were so new to me then. St Patrick's day - need to wear green else you will get pinched,  Thanksgiving, Pampered chef parties, Secret Santa, Baby shower games, charity events....the list is just endless. "Do you know any cooking with Crock pot?" - She had asked me once. I had no idea what she was talking about. She was not ready to accept me as a versatile cook because I didn't know the basics. (Crock pot cooking is as basic as you can get, it seems!!) Sue was much older than I was then. She invited me for the Pampered Chef party hosted by her. She showed me her crock pot. She would set the crock pot in the morning before leaving for work and by the time, she was home, delicious meal was ready. I was skeptical. I hate to keep anything switched on while there is  none at home. I think of possible hazards. But it worked okay for her. She taught me how to make Cincinnati chili in the crock pot. She was very proud of it. I attended many "firsts" with her in America. I attended first American wedding, first baby shower, first Secret Santa exchange, first juvenile diabetes walk, first Thanksgiving. She gave me the first Christmas ornament. I still put it up on our Christmas tree. Unfortunately, I also attended the first funeral. Sue passed away due to heavy Diabetes.

I don't use Crock pot as frequently as Sue used to do. But every once in a while, it shows up during the pantry cleaning. I make Sue's chili recipe without using meat - adding Indian spices, thus makings our good old Rajma. Once, the crock pot is out of the pantry, I make chholes, palak paneer, masoor, lobiya. My novelty lasts for a few days, before I wrap it back up and set it aside. During this year's pantry cleaning, my crock pot and slow cooker are out. Let's see how long I am able to use them.

Many American cooks use garbanzo beans or kidney beans from the can and add it to the crock pot. I generally have my own batch of pressure cooked beans ready to be used in the freezer. So I use pressure cooked beans. The best part of using crock pot is you can get away without needing any oil.

Crock pot Chhole
Ingredients
1 cup dry garbanzo beans/kabuli chane
salt to taste
2 cups water

1 tsp garam masala
1 tbsp coriander-cumin powder
1 tsp mild chili powder
1/2 tsp turmeric powder

Grind to paste
1 cup roughly chopped onion
1/2 cup roughly chopped tomatoes
3-4 cloves garlic, peeled & chopped
1" ginger, peeled & chopped

Garnish
1 tbsp minced cilantro
Lemon wedges

Method
1. Soak garbanzo beans overnight. Pressure cook next morning.
2. Place all the ingredients in the crock pot and switch to "High" setting.
3. Let it cook for 5 hours.
4. Adjust for seasoning.
5. Switch to "Low" till ready to eat.
6. Garnish with chopped cilantro and lemon wedges before serving.

Note-
1. Use canned garbanzo beans if you wish.





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Coconut Curry Tempeh Chow Mein

April 5, 2013, 2:30 am
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Being a self-proclaimed foodie, an adventurous cook and now, a food blogger, I have an endless list of new foods to try and cook. I am at adventurous best when it comes to any vegetarian food. I don't mind trying anything new as long as it's vegetarian. But Tempeh looked scary to me. I don't know why. But when I came across Coconut Curry Marinated Tempeh, I couldn't resist buying it. Coconut and Curry  - what not to like? - I asked myself.

I, more or less, followed the recipe on the back of the packet and served with the chow mein noodles. If I have to analyze my experience with Tempeh honestly, I thought that  the curry flavor was a little too overwhelming for me. Look who's talking!!

Coconut Curry Tempeh Chow Mein
Ingredients
1 pkg Coconut Curry Marinated Tempeh, cut into small pieces
2 tbsp oil
1 large eggplant, peeled & cubed
salt

1/2  onion, diced
2 cloves garlic, minced
10 thai basil leaves, shredded
5-6 mushrooms, sliced
1 red pepper, sliced

1/4 cup coconut milk (optional)

1 pkt Annie Chun's Chow Mein Noodles
A dash of Soy Sauce

Garnish
Shredded cabbage
Sriracha Sauce
Spring onions, cut
Lime wedges

Method
1. Sprinkle salt on the eggplant to remove any bitter juices. Heat oil in a cast iron pan. Saute Tempeh till it's brown on both sides. Set aside.
2. In the same pan, add eggplant pieces and crist them on both sides. Set aside.
3. In another saucepan, heat a spoonful of oil. Saute onion, garlic and basil leaves. Add mushroom and bell peppers. Once they are cooked, add salt and pepper to taste. Drizzle Soy sauce. Add coconut milk if using.
4. Prepare noodles per instructions.
5. In a sauce pot, mix noodles, tempeh, eggplant and onion-mushroom-bell pepper mixture. Adjust for seasonings.
6. Just before serving, garnish with shredded cabbage, spring onions sriracha sauce and lime wedges.

Note -
1. I modified the recipe and added more veggies and coconut milk as I found the curry marinated tempeh a bit overwhelming.





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Tomatillo Shrimp

April 6, 2013, 5:00 am
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We sampled some coastal Mexican food from Guadalajara, recently. It was delicious and different from the usual Mexican fare of bean burrito, Quesidilla, Fajita and taco. As soon as I tried Tomatillo Shrimp, I was dying to make my own version. Don't be surprised if you see some more Coastal Mexican delicacies being featured on this blog in the near future.

Tomatillo Shrimp
Ingredients
1 tbsp oil
3-4 Green Tomatillos, sliced
2 jalapenos (optional)
1 onion, sliced
1/2 cup cilantro
4-5 cloves garlic, sliced

Sugar to taste(optional)

1/2 tbsp Italian seasoning (It's my version so Mexican and Italian live happily in my pantry!!!)
1/2 tsp cumin powder

1 cup shrimp
salt
1/2 tsp turmeric powder(I told you, it's my version, why not Indian then???)

1 cup button mushrooms, sliced
1/2 cup sliced onion
1/2 tbsp oil

Method
1. Marinate shrimp with salt and turmeric powder. Refrigerate till ready to use.
2. In a cast iron pan, heat 1 tbsp oil. Saute onion, tomatillos and garlic till they are brown and pulpy. Add Italian seasoning and cumin powder. Add cilantro and fry for 1 minute till it gets wilted. Let it cool down.
3. Grind above mixture. Set aside.
4. In a saucepan, heat 1/2 tbsp oil. Saute sliced onion till they are soft. Add mushrooms and saute for 5 minutes.
5. Now add marinated shrimp. Saute for 2 minutes.
6. Add ground green paste, salt,  and sugar - if using. Add little water if needed.
7. Simmer till thick gravy is formed.
8. Serve with plain rice and tortilla

Note -
1. Though turmeric powder is not used in Mexican cooking,  I like to use turmeric with any seafood.
2. Sugar is added to balance the tart flavor of tomatillos. Adjust per your liking.




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Cilantro Dip

April 7, 2013, 8:10 am
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Versaille's is a Cuban restaurant located in the Little Havana neighborhood of Miami, Fl. If you ever go there, you must try some of their very Cuban delicacies. The outside window serves delicious guarapo or sugarcane juice, a shot of strong Cuban coffee & Cuban pastries. If you want a quick snack of Cuban Sandwich and pastries, go to their bakery cafe next door. If you prefer to be seated and be served, then go inside and be immersed with animated Spanish conversations all around you. Try Yucca Chips with Cilantro Dip as an appetizer. If you are a seafood connoisseur like me, do try their "Kingfish". It's for the very first time in my life, I ate "Surmai" in any  restaurant in the United States. It was delicious and fresh. and to finish off your meal, you may want to try Dulce De leche or Tres Leche Cake. Don't forget to take a small parcel of their plantain chips for munching later.

Today's cilantro dip is inspired from Vesailles' signature recipe. This is just my version. Serve with any fritters of your choice.


Cilantro Dip
Ingredients
2 garlic cloves, peeled & chopped
1 bunch cilantro
salt to taste
freshly ground black pepper, a dash
A pinch of sugar
1 cup sour cream or Greek Yogurt

Method
1. Chop cilantro and garlic cloves roughly. Process in a mini food processor, adding salt, pepper and sugar.
2. Process once more adding sour cream or greek yogurt.

Note-
1. Use green chilies if you prefer a spicier version.

Credits
Recipe inspired from -
http://www.versaillescuban.com/
 
Yucca Chips with Cilantro Dip at Versailles




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Kobij na Pooda - Cabbage Pancake

April 9, 2013, 5:00 am
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Sometime back, I discovered that if we request, Whole Foods guys happily cut the cabbage in half and let us buy only that half. That works perfectly well for our family's weekly needs.  So many times, rather than buying one big green cabbage and one big purple cabbage,  I get the halves.

Kobij na Pooda
Cabbage Pancake
Ingredients
1 cup yellow Moong Daal, Soak for  3-4 hours

Grind drained daal with
1/2 tsp turmeric powder
2" ginger, peeled
1 clove garlic
1/2 tsp asafoetida
2 green chilies or to taste

You will also need,
salt to taste
1/3 cup minced onion
1/4 cup minced cilantro
1/2 of small cabbage head, grated

Oil for greasing

Method
1. Drain the moong daal and grind with turmeric powder, salt, ginger, garlic and asafoetida.
2. Stir in minced vegetables and salt. Make a batter of not too thin, not too thick consistency adding water as needed.

3. Heat a pan/griddle/tawa. Pour a ladleful of batter. Drizzle oil as needed. Cover and let it cook.
4. Flip on the other side. Cook till brown spots appear on both sides and it appears crispy to your liking.
5. Serve hot with tomato ketchup or chutney of your choice.

Note -
1. Instead of ground moong daal, same pooda can also be made using besan/chickpea flour or vada nu loat.
2. If you like a spicy bite, you can mince green chilies and add to the batter.
3. Purple cabbage or even savoy cabbage works well with this recipe.






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Orange Chicken

April 14, 2013, 5:30 am
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One of Gudiya's favorites!

Orange Chicken
Ingredients

Marinate -
1 lb boneless, skinless chicken, cut into small bite sized pieces
1 tsp orange zest
1/2 tsp turmeric powder
1 tsp paprika
Few dashes of Soy sauce
1 tsp rice vinegar
1/2 tsp Chinese All spice powder

Tempering
1 tbsp toasted sesame oil

Whisk
1/2 cup freshly squeezed orange juice
salt to taste
1 tbsp sugar (or as needed)
1 tbsp tomato ketchup
1/2 tbsp orange marmalade(optional)
1 tbsp corn starch

Garnish
Chopped greens of scallions/spring onions

Suggested Accompaniment
Plain Rice (preferably Jasmine Rice)

Method
1. Marinate chicken with the ingredients.
2. Heat sesame oil in a wok.
3. Fry chicken pieces with marinade. Cook till chicken is soft and the liquid evaporates completely.
4. Add whisked mixture. Stir till a sauce is formed.
5. Garnish with scallions greens.
6. Serve with plain rice.

Note -
1. In order to avoid deep frying, I add chicken pieces with marinade and let it cook till the liquid evaporates. For richer version, you can deep fry these chicken pieces. In that case, shake off the excess marinade and deep fry till crisp.




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Gawar Batata - Cluster Beans with potatoes

April 15, 2013, 7:03 am
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This is my mom's Gawar Batata. I didn't care for it much as a child. But today I enjoy eating this simple bhaaji. A good quality goda masala and jaggery are two important ingredients for this bhaaji.


Gawarichi Bhaaji
Cluster beans with potatoes
Ingredients
2 cups cluster beans/gawar/guvar/mitkasang
1 medium or 2 small potatoes, peeled and cut
1 tsp chili powder
1/2 tbsp jaggery
salt to taste
 
Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp goda masala
1/4 cup chopped onion
3-4 garlic cloves, chopped (optional)
 
Garnish
1 tbsp freshly scraped coconut
 
Method
1. Heat oil in a saucepan. Add the ingredients for tempering. Saute till onion is soft.
2. Add cluster beans and potatoes, chili powder. Add 2 tbsp water.
3. Cover the saucepan with a lid. Pour some water on the lid. Let it cook till veggies are cooked. If needed you can pour a spoonful of water from the lid to saucepan to prevent sticking, from time to time. Continue cooking till gawar is cooked.
4. Add salt and jaggery.
5. Add coconut to garnish.
6. Serve with chapati
 
Note -
1. A good quality goda masala is the most important ingredient for making this bhaaji taste good.
2. To expedite the cooking process, mom steams gawar and potatoes in the pressure cooker before adding to the tempering.
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Sandgyanchi Amti

April 17, 2013, 4:00 am
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My best friend's mom, Kaku has shared her recipe with me for making "KohLyache Sandge" which is Maharashtrian equivalent of "Vadi/Badi" or "Vathal". I do plan to make them sometime in the future, but for now, I used the readymade sanDge from Bedekar Condiment House, Dadar, Mumbai.
 
The curry made from these saanDge is a very common GSB - especially Maharashtrian GSB preparation.
 
 
Kaku's SanDgyanchi Aamti
Ashgourd Fritters Curry
Ingredients
3/4 - 1 cup KohaLyache SaanDge (see below)
salt to taste
2 tsp jaggery or to taste
 
Grind to a coarse paste
1 cup freshly scraped coconut
1 tsp tamarind paste
5-6 byadgi chilies (roast before grinding)
1 tsp coriander seeds (roast before grinding)
water as needed
 
Tempering
2 tsp oil (preferably coconut oil)
1/2 tsp mustard seeds
 
A spoonful of Coconut oil for roasting saanDge
 
Method
1. Roast saaDge in a spoonful of coconut oil. Set aside.
2. Grind coconut mixture to a coarse paste, adding water as needed.
3. Heat oil - preferably coconut oil - in a saucepan. Add mustard seeds. As it splutters, add roasted sandge and give a quick stir.
4. Add ground coconut paste, jaggery and salt to taste. Add 1/2 cup water.
5. Bring to boil. Add more water if needed but do not make it of a thin consistency.
6. Simmer for few minutes.
 
 
Note -
1. Do not add too much water to this curry. This curry is not meant to have a broth like consistency. It's on thicker side.
2. Adjust jaggery and tamarind to your own preference. 
 
 
KohLyache SaanDge - 2 types
 
Back row - meant to be fried and eaten as an accompaniment with the meal
Front tow - meant for making curry
 
I got both of these from :-
 
Bedekar Condiment House
2/3 Ganga Niwas, Ranade Road, Dadar West, Mumbai
 
 
 
 
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Moogachi Kachchi amti

April 23, 2013, 7:02 am
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Mom makes this delicious curry called "Kachchi" AamTi. Actually, "Kachchi" means raw in Marathi, but this curry is not "raw" per se. Since no masala or coconut or spices are roasted for making this curry, it is referred to as "Kachchi".

Moogachi Kachchi Aamti
Moong Sprouts Curry
Ingredients

2 1/2 cup moong sprouts or 1 cup moong beans, soaked and sprouted as here
1/2 tbsp jaggery or to taste
salt to taste
1/2 tsp chili powder
3 kokums, rinsed

Whisk till no lumps
1 tbsp besan/chickpea flour
1 cup water

Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 sprig curry leaves, torn
2 tsp Goda Masala

Garnish
1 tbso fresh coconut
1 tbsp cilantro, chopped

Method
1. Pressure cook moong sprouts making sure they do not turn into a mush. Set aside to cool down.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida, turmeric powder and curry leaves. When they splutter, add goda masala. Saute for 30 seconds.
3. Add cooked moong along with its cooking liquid, chili powder, jaggery, salt & kokums.  Add more water as needed to get the curry like consistency. Bring to boil.
4. Switch gas to low. Add besan & water mixture in a single stream while stirring  with other hand. This acts as a thickener. Let it cook for 5 minutes.
5. Stir in coconut and cilantro.

Note -
1. Besan and water acts as a thickener. Adjust per desired consistency of the gravy.

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Navratan Curry

April 19, 2013, 2:30 am
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Navratan Curry with Naan

Sometime in 80s, my mom bought Prestige Pressure Pan. This pan was used for making curries directly in the pan while using the pressure cooking technique. Mom tried the recipe of Navratan curry from the recipe brochure that accompanied the pan. She also added some beetroot cubes, thus making this curry shocking pink/red. Many years later, as I collect my nav ratan or nine jewels for making this curry, I always use beetroot because I associate the addition of beetroot and that shocking pink/red color with this curry.

Click here for the recipe of Navratan Korma.

Navratan Curry
Recipe adapted from Prestige Pressure Pan Recipe Booklet
Ingredients
1/2 of medium cauliflower, cut into florets
1 beetroot, peeled and cut into bite sized pieces
1 potato, peeled and cut into bite sized pieces
A handful of green peas, fresh or frozen but not dried
A handful of Paneer cubes
A handful of Puffed lotus seeds/Makhna
1 carrot, peeled and cut into bite sized pieces
1 tomato, chopped

Grind
5 black peppercorn
1/3 cup coconut
3-4 cloves garlic
2 tsp paprika or mild chili powder
1/2 tsp cumin seeds
1/2 cup chopped onion

Tempering
1 tbsp oil

Suggested Accompaniment
Naan
or
Kulcha
or
Rumali Roti
and
Salad

Method
1. Cut all the vegetables as mentioned above. Immerse cauliflower pieces into a salted water till ready to use. Just before using, discard the water.
2. Fry paneer pieces so they are nicely browned on both sides.
3. Fry Maknna or lotus seeds so they are nicely browned on both sides.
4. Grind masala mixture into a fine paste.
5. Heat oil in a pressure pan or pressure cooker. Add ground paste. Saute till the oil leaves the masala.
6. Add all the veggies. Do not add paneer or makhna at this point. Add 2 cups water. Pressure cook for 2-3 whistles.
7. Add salt, paneer and makhna. Simmer for 10 minutes.
8. Serve with Naan and lemon wedges

Note -
1. I vary the 9 jewels or ingredients based on my whim and availability in the pantry/refrigerator. I sometimes add green beans/cashews/raisins/corn.

Credits
Prestige Pressure Pan Recipe Booklet



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Amritsari Tali Machli

April 21, 2013, 4:30 am
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Amritsari Tali Machli is a popular Punjabi Fish fry. Instead of dredging the marinated fish fillets/steaks in rice flour or semolina like we do traditionally, the fish is dredged in the besan batter and then deep fried. Since I am not too much into deep frying, I use shallow fry method my "tali machli".


Amritsari Tali Machli
Fish Fry from Amritsar
Ingredients
4 fillets of boneless, skinless white fish like Tilapia
salt
1 tbsp lemon juice
A generous dash of black pepper
1 tsp mild chili powder or paprika
1/2 tsp asafoetida
1/2 tsp turmeric poweder
1 tbsp ginger-garlic paste

Batter
3/4 cup besan/chickpea flour
1 tbsp rice flour
1/2 tsp turmeric powder
salt to taste
1/8 tsp owa/ajwain
A pinch of baking soda
water as needed to make a thick batter

Frying
1/4 cup Oil for  shallow frying in the cast iron
or
oil as needed for deep frying

Garnish
A dash of chaat masala
A dash of amchoor powder

Suggested Accompaniment
Lime wedges
Ketchup
Mint chutney
Sliced onions


Method
1. Clean, rinse and drain the fish pieces. Pat dry using paper towel.
2. Add ginger-garlic paste, salt, pepper, turmeric powder, asafoetida,  black pepper powder and chili powder. Cover and marinate for at least half an hour. Refrigerate till ready to use.
3. Meanwhile, prepare a thick batter of besan/chickpea flour, rice flour, turmeric powder, salt, ajwain, chili powder and ginger-garlic paste, adding water as needed. Make sure that there are no lumps. Add baking soda just before using the batter.
4. Heat oil for deep or shallow frying. Add a spoonful of hot oil in the batter. Whisk.
5. Shake off any excess liquid from the marinated fish fillet. Dip it into the batter so the batter is thickly coated around the fish. Fry 2 pieces at a time [Deep frying or shallow frying is your choice!]
6. Keep the fried fish onto a paper towel to absorb any excess oil. Sprinkle chaat masala and amchoor powder.
7. Serve with cut onions, lemon wedges, kethcup or hot sauce and green chutney of your choice.

Note
1. You can use Indian fish like Pomfret/Paplet, King Fish/Surmai, Rawas or American mild white fish like Tilapia, Grouper, Snapper For this recipe.
2. My method of using cast iron skillet is as below. Heat 1/4 cup oil - preferably vegetable or peanut oil for frying in a cast iron skillet. Place 2 fish fillets (dipped in the batter as mentioned in 5 above). Flip after 3-4 minutes so they are cooked on both sides. Follow same procedure for remaining fillets. Place onto a clean paper towel to absorb excess oil. Preheat oven 350F. Place fish fillets on a baking tray. Bake for 10 minutes more. Since we are not deep frying in this method, baking further ensures that the fish fillets are crisp.
3. If you feel that the fish fillets are too big, halve them.


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