Food Fanatic!

Macaroni Pasta Indian Style

2012-02-02T15:51:00.000-08:00

Hi All,
I have slowed down on blogging since I am juggling a number of things these days. Life is getting busy but it is good. Thanks to those who still stop by. I'm sorry for the disappointment of not seeing a new post very often. I'm aiming to post at least 2 posts per month. I think I might be running out of recipes too :)
But the best part of food is that there are so many cuisines. You could cook up a typical dish or you could do fusion. I love fusion especially when it comes to Chinese.
The other day I went to my friend's house. She had made Indian style pasta. It was the first time I had Indo-Italian! I was surprised how good it tasted! She didn't give me the recipe but mentioned that she added curry powder.
I had heard of pasta with curry powder before but had always been skeptical of how it would taste. Therefore, I never braved it out to try cook in my kitchen. After having tried it at my friend's house, I gained confidence that it can't be so bad. I was more worried that Mr. Husband would not relish this recipe. Hestatingly, I proceeded with my own invented recipe. The only thing I specially bought for this recipe was curry powder. Other ingredients that I used were those that were
readily available at home. Here it goes:

Ingredients:
1. Macaroni pasta or any other of your choice
2. Red onion, chopped
3. Alfredo sauce
4. Cheese sauce
5. Asorted vegetables (I used frozen beans and peas and fresh tomatoes)
6. Curry powder
7. Salt to taste
8. Olive oil
9. Basil and oregano
10. Dried red chili flakes
11. Garlic, minced

Directions:
1. Boil water and cook the macaroni until al dente. Set aside
2. Heat a deep bottomed vessel.
3. Add olive oil
4. Throw in garlic and onion and fry until they change colours.
5. Add alfredo sauce, cheese sauce, oregano, curry powder basil, and red chili flakes.
6. Mix well and bring to a boil.
7. Add in vegetables and cook on low to medium flame.
8. Add the macaroni and mix well.
9. Add salt to taste if required,
10. Adjust the seasoining to your taste.

Serve cold as a salad or warm as a main course dish.

Mr. Husband loved this dish. Thanks to my friend D!

Lahsaniya Batata (Potatoes in garlic-tomato sauce)

2012-01-10T09:55:00.000-08:00

If you like garlic and if you like potatoes, this one is for you! This is a Gujarati dish served as a side with Indian bread. The recipe is easy and fail-proof yet delicious.

Pan fried baby potatoes in a flavourful tomato and garlic gravy infused with typical Indian spices makes this different yet delectable.

Ingredients:
1. Baby potatoes, 4-5, boiled.
2. Oil
3. Mustard seeds (optional)
4. Hing
5. Tomato, 1, ripe
6. 6-8 pods of garlic cloves
7. 2 green chili
8. Coriander powder
9. Cumin powder
10. Salt
11. Chaat masala
12. Garam masala
13. Tomato paste
14. Deeghi mirch, 1 tsp
15. Bay leaf, 1
16. Onion, 1/2, finely chopped
17. 1 inch ginger

Instructions:
1. Heat oil in a wok, then add mustard seeds and heeng.
2. When the seeds crackle, add chaat masala and garam masala.
3. Shallow fry the baby potatoes until they are nicely coated with the spices and turn golden brown.
4. Set aside.
5. Make a paste of tomato, chili, garlic, coriander powder, cumin powder, salt and ginger.
6. In the same wok, add oil.
7. Add a bay leaf and then fry onions.
8. Add the paste and saute until it leaves the oil.
Note: Add the tomato paste and deegi mirch to impart colour to the paste if you feel its not red enough.
9. Throw in the shallow fried potatoes.
10. Cook for about 5 mins,

Serve warm with Indian bread.

Vegetable Korma

2012-01-03T16:42:00.000-08:00

Happy New Year to all My Readers!
Hope 2011 was a great year for you all. I wish that 2012 has more in store for you and brings happiness in your lives.

What a better way to start the new year than food? So here comes the first recipe from me in 2012. Happy Cooking!

Korma is nothing but mixed vegetables in a nutty yet creamy sauce. The creamy sauce is often a base of yogurt or coconut milk. A variant of Korma is Navaratanam Korma which refers to Nine vegetables in a curry sauce. This dish is often seen on menus at Indian restaurants. This is one simple side dish that doesn't need special culinary attention but will turn out delectable. The AllRecipes website calls this dish an easy and exotic Mughalai Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful.

This recipe below is of Korma (I did not use 9 vegetables)

Ingredients:
1. Cashewnuts, about a fistful
2. Thai green Chili, 3-4
3. Tomatoes, ripe, 2
4. Cilantro leaves, fresh, a small bunch
5. Salt
6. Garam masala
7. Yogurt, whisked, a cup (some people use coconut milk)
8. Assorted vegetables (I used green bell pepper, zucchini, green beans, carrots, peas)
9. Curry leaves, 2 twigs
10. Chana dal and urad dal
11. Mustard seeds
12. Oil
13. Garlic, a few pods
14. Hing

Instructions:
1. Make a paste of tomato, cashews, chili, cilantro, and garlic.
2. Heat a wok then add oil and hing.
3. Add mustard seeds and chana and urad dal.
4. When the mustard crackles and chana and urad dal turns reddish, add curry leaves.
5. When the curry leaves look crisp and coated in oil, add the paste made in step 1.
6. Add in whisked yogurt and water.
7. Add salt and garam masala powder.
8. Mix well and Boil.
9. Add in vegetables.
10. Cover and cook till vegetables are al dente.

Serve with roti or rice.

This recipe was inspired by a Food channel source but not followed to the word. The recipe has been adapted to suit my pantry and convenience.

Palak ki Dahl (Spinach Lentil Soup)

2011-12-19T15:48:00.000-08:00

This recipe is yet another comforting, healthy dish. It is relished in most Indian homes as a stew or soup over a bed of white basmati rice. This recipe is inspired from my mother's recipe. I like this one due to its high nutritious value.

Ingredients:
1. 1/2 cup of frozen spinach, cut
2. 5-7 fists of toor dal
3. Salt
4. Turmeric powder
5. Lemon juice
6. Garam masala
7. Oil for tempering
8. Mustard seeds
9. Green chili slit/chopped and red chili powder (optional)
10. Curry leaves (optional)

Instructions:
1. Wash toor dal and soak it in water.
2. Place the washed dal in a pressure cooker along with some water.
3. Throw in the spinach, salt, and turmeric powder.
4. Boil the dahl in a closed pressure cooker and allow 5-6 whistles to blow.
5. When the lid of the pressure cooker opens on its own, add garam masala, lemon juice and red chili powder.
6. Mix.
7. Temper:
7a. Heat oil in a pan, then add mustard seeds.
7b. When the mustard seeds begin to cracke, add curry leaves and green chili.
8. Immerse this into the Dahl soup.

Serve warm.

Aloo Baigan (Potato and Eggplant)

2011-12-04T17:28:00.000-08:00

This is a dish that I have been avoiding for a while. I guess I had too much of it so I got bored of it. After a hiatus, I decided to go back on it. It's a nice change once in a while :)

Ingredients:
1. Mustard seeds, 1 tsp
2. Cumin seeds, 1 tsp,
3. Oil
4. heeng, 1/8th tsp
5. Turmeric powder, abt 1 tsp
6. Amchoor powder, 2 tsp
7. Salt to taste
8. Red chili powder, 1/2 tsp
9. Coriander powder, 1/2 tsp (optional)
10. Dried red chili, 2, broken
11. Small potatoes, 3, peeled and cut in weges
12. Long Chinese eggplants, 3, cut in wedges

Instructions:
1. Heat a non stick wok.
2. Add oil then, red chili and then add mustard seeds.
3.When the seeds splutter, add cumin seeds and heeng.
4. When the cumin seeds turn dark brown, add turmeric powder.
5. Add potatoes and mix well.
6. Saute until the potatoes turn golden brown.
7. Throw in the eggplant and mix again. You can add a few tablespoons of water at this time.
8. Cover and cook until al dente.
9. Next add coriander powder, red chili powder, amchoor powder, and salt.
10. Mix.
11. Cook for about 10 mins on medium low heat or until the vegetables break when pierced with a wooden spatula.

Serve warm with Indian bread.

Sevaiyan (Dessert)

2011-12-04T17:24:00.000-08:00

I make it a point to reference or give credit to recipes if they are not originally mine. But there are some people who like to boast in public or showcase their dishes to others without giving any public credits to the source of the recipe/inspiration/or person who taught them how to make it. A big part (or who cares even if its a small part) of what they cook is actually an outcome of what someone else shared (a recipe with them) or taught them in good faith. It is against my ethics to take credit for other people's deeds. It is against my values. If you are one of such person - I do not appreciate you. It saddens me to see you do this. If you don't have the skill to create your own recipe, don't show it off. If you still want to show off your dishes, at least you should have the conscience to reference the source or person who showed you how to make it on the same platform where you are showing yourself off. If you can do neither of the aforementioned but still want to show off your cooking - may God forgive you. But remember - there is something called karma! No matter what you do - I'll continue to behave as per my code of conduct. I am happy to be ethical about this whole thing and that I can answer my conscience.

This recipe was introduced to me by my friend Shikha.

The charm of this recipe comes from the fact that it is an easy to make yet delicious Indian dessert. Most Indian desserts take an elaborate preparation. But this one won my heart on account of the short time it can be prepared in. Perfect for the last minute or for unexpected guests.

Serves 4-6. No preparation required.

Ingredients:
1. Feniya
2. Milk, about 4 cups
3. Sugar 4-6tbsp as per taste
4. Soaked almonds, chopped and skin removed
5. Raisins (optional)
6. Cardamom powder

Instructions:
1. Boil milk in a vessel
2. Let it cool
3. Add sugar to the lukewarm milk and mix.
4. Warm the milk again and then add feniya, cardamom powder and almonds.
5. Bring to a boil.

Serve warm.

Thanks, Shikha! I miss you very much.

Yam Soup

2011-11-22T18:13:00.000-08:00

What's better on a cold winter evening after work then a bowl of home-made warm soup? I love soup as it is healthy and comforting yet tasty. The other day I had some coworkers talk about Yam soup. So far, my grocery has never included Yam. But the conversation intrigued me to try out this vegetable.

Ingredients:
1. 2 Yams, roasted and peeled
2. Onion, 1 large, slices
3. Garlic pods, 4, cut
4. Nutmeg, a pinch
5. Salt
6. Olive oil
7. Pepper

Instructions:
1. Heat a skillet and then ad olive oil.
2. Throw in the onions and sprinkle salt over it.
3. Stir fry for a few minutes then add garlic.
4. Caramelize the onions and lower the heat.
5. Add chopped roasted yam and mash with the back of a ladle.
6. Add 2 cups water and bring to a boil.
7. Simmer on low heat for another 10 mins.
8. Let it cool.
9. Blend the liquid to a nice consistency.
10. Transfer it back to the skillet.
11. Add pepper and nutmeg and warm it up.

Serve warm.

Bread Pizza

2011-11-17T21:24:00.000-08:00

I know guys - I have been out of action. I don't know what is happening to my schedule. I think it's the end of daylight saving time that has thrown me off. LOL I know I am making excuses so let's get on with it.

I have been cooking the same ole recipes posted on my blog. There has not been a lot new going on in my kitchen. During this time I've been visiting some other blogs and tried a couple of their recipes. But I chose not to copy and post someone else's recipe. Hence, the lull.

Here is something original...
We recently bought a bag of Mozz cheese. I've never had bread pizza (or I don't remember having it). I was craving pizza at a budget but a quick and easy snack. This is what I did:

Ingredients:
1. Salsa sauce (Hot)
2. Bread slices (I used brown)
3. Mozz cheese
4. Red onion rings

Instructions:
1. Spread salsa over the bread.
2. Sprinkle cheese generously.
3. Throw on some slices of onion.
4. Bake uncovered in the oven at 450 for 7 mins appx until the cheese melts and bread becomes slightly crusty.

Devour a snack and don't think about the calories :)

Chole Palak (Chickpeas and Spinach Curry)

2011-10-14T16:38:00.000-07:00

Chole Palak is a great combo as it amalgamates protien and iron into one dish. It's a super healthy and tasty option for dinner or lunch. It can be easy to make if you have a can of chickpeas and some frozen chopped spinach.

Ingredients:
1. Chole, 1 can, washed and drained.
2. Chopped spinach, 400g or so
3. Oil
4. Tomato paste, 2 tbsp
5. Onion, sliced
6. Ginger, grated.
7. Green chili, 3, minced
8. Heeng
9. Chana masala, 3-4 tsp to taste
10. 1-2 tsp cumin powder
11. 1 tsp coriander powder
12. 1 tsp turmeric powder
13. Salt and chili powder to taste.

Instructions:
1. Heat a wok.
2. Add oil then add cumin and heeng.
3. When the cumin turns dark brown, add green chili, onion, and ginger.
4. When the onions turn golden brown, add tomato paste.
5. Mix well until the paste leaves the oil.
6. Add turmeric powder, chana masala, coriander powder, spinach and half cup water.
7. Cover and cook until the spinach melts.
8. Add chickpeas and some more water.
9. Add salt and asjust seasoning as necessary.
10. Cover and cook to a desired consistency.

Serve warm with Roti.

Inspired by Manjula's Kitchen.

Dal Fry (Lentil Soup)

2011-10-13T20:53:00.000-07:00

Basic yet comforting. perfect for a cold rainy day or when you are down with the flu. Stay healthy, my friends! Don't let that virus get to you!

Ingredients:
1. Garlic, minced
2. Ginger, minced
3. Onion chopped
4. Green chili, minced
5. Tomato, chopped
6. Toor dal, 1 cup
7. Cumin seeds
8. Mustard seeds
9. Methi (fenugreek) seeds
10. Heeng,
11. Salt
12. Turmeric powder
13. Oil.

Instructions:
1. Heat oil in a pressure cooker.
2. Add methi and mustard seeds and let it crackle.
3. The add cumin seeds and heeng and let it sizzle.
4. Add onion, garlic, ginger, chili and fry.
5. Add turmeric powder and washed toor dal.
6. Stir then add water, tomato, and salt.
7. Close the cover of the pressure cooker and let 5-6 whistles to blow.

Serve warm.

Rava Utthapam (Vegetarian Semolina Omelet)

2011-09-29T19:55:00.000-07:00

This is a perfect South Indian delicacy for breakfast, lunch, or dinner. You can also make idlis out if this. This is a thick pancake or vegetarian omelet.

Ingredients:
1. Semolina. raw
2. Yogurt
3. Salt
4. Red chili powder
5. Chopped onion
7. Chopped cashewnuts (optional)
8. Chopped green chili
9. Chopped fresh tomato

Instructions:
1. Mix everything together.
2. Roast uncovered on a non-stick pan.
3. Oil the sides, then flip and roast on the other side.

Serve with Nariyal ki Chutney.

Gobhi Aloo (Cauliflower Potato)

2011-09-18T20:53:00.000-07:00

Gobhi Aloo is a ubiquitous Indian side often relished with Indian breads. It's a common dish made in everyday meals. With Cauliflower so easily accessible in this country, one has to explore new recipes every time to refrain from getting bored of this vegetable. I seem to be running out of ideas on how to cook this veggie.
This recipe was googled and struck a chord due to its North Indian-ness. The recipe was not copied to the word but adjusted to my taste and pantry.

Serves 2. No preparation required.

Ingredients:
1. Cumin seeds
2. 3 tsp oil
3. A pinch of heeng
4. 3 tsp coriander powder
5. 1 tsp red chili powder
6. 1 tsp dried mango powder (amchoor)
7. 1/2 tsp turmeric powder
8. 1/2 boiled potato, cut in wedges
9. 1/2 cauliflower, cut in bite size pieces
10. few tbsp water.
11. Salt to taste
12. Bay leaf
13. Tomato, cut in bite size pieces

Instructions:
1. Heat a wok.
2. Add oil and then heeng and bay leaf.
3. Add cumin seeds to the oil and let it sizzle.
4. Add turmeric powder, coriander powder, and red chili powder.
5. Mix then add cauliflower.
6. Add salt and water.
7. Cover and cook for 10 mins on medium flame.
8. Mix.
9. Add boiled potato and a small tomato.
10. Cover and cook for another 5-10 mins till al-dente.
11. Add amchoor powder (mango powder) and mix.

Serve hot with Roti.

Simple yet tasty.

Jhal Muri (Spicy Rice Puff Salad)

2011-09-10T18:18:00.000-07:00

Jhal Muri is a variant of Bhel Puri. It's street food from West Bengal.

1. Mamra (rice puff)
2. Chopped tomato
3. Chopped red onion
4. Chopped and diced boiled potato
5. Black salt
6. Chaat masala
7. Chopped cilantro
8. Chopped green chili
9. Sev
10. Pickle oil
11. Red chili powder
12. Cumin powder (optional)

Instructions:
1. Dry roast the rice puffs
2. Throw everything together.

Delhi Belle.

Vegetable Sandwich

2011-09-10T10:49:00.000-07:00

This is a modified version of my mom's recipe.

Ingredients:
1. Carrots, shredded
2. Cabbage, shredded
3. Boiled potatoes, peeled, boiled, mashed., 2
4. Red chili powder
5. Salt
6. Semolina
7. Plain yogurt

Instructions:
1. Mix everything together.
2. Place in between bread slices and grill.

Coconut Condiment

2011-09-08T19:38:00.000-07:00

Nariyal ki Chutney is a South Indian condiment often served with Dosa, Utthapam, and Idlis. It's my personal favorite when it comes to condiments. I have always dreamed of being able to make this condiment right. Today was my second attempt and I won.

Ingredients:
1. 1/4 cup chana dal (yellow gram), soaked in water for 1/2 hr
2. 1 shredded coconut
3. Oil
4. Mustard seeds
5. Cumin seeds
6. Green chili, slit, 7-8
7. Salt
8. Tamarind pulp
9. Heeng, 1/2 tsp
10. Red chili, dried, 1
11. Curry leaves, a sprig

1. Heat oil in a wok.
2. Add cumin seeds. Let it sizzle.
3. Add soaked chana dal and slit green chilis. Fry for 5 mins until the ingredients change colour.
4. When cooled, grind into a paste with some water. You can add tamarind pulp at this time.
5. Add salt and mix. Set the paste aside.
6. Heat oil and add mustard seeds
7. When it starts to splutter, add heeng.
8. Add curry leaves and red chili.
9. Temper the paste with this.

Naan (Indian Bread)

2011-08-28T21:11:00.000-07:00

I've been contemplating on making Naan at home for a long time now. I used to think that this bread was more fit to be cooked at restaurants. But I like to try new things and recipe for Naan intrigued me. I wanted to see if I could replicate the results of a restaurant or how close I could come to it. How hard is it anyways? The ingredients seemed nothing complicated and, for the most part, were readily available in my pantry. This was probably the only North Indian dish I had not attempted. Why leave a stone unturned- I thought to myself and decided to take a stab at it.

Sundays are the best days for cooking and relishing something special like this :)

Instructions:
1. 3-4 cups all purpose flour (maida)
2. 2.5 Tsp beaten yogurt
3. 1 tsp yeast
4. 1 cup milk at room temperature
5. Warm water
6. Sugar, 1 tsp
7. salt, 1 tsp
8. Baking soda, a pinch
9. oil
10. Nigella seeds (kalonji)
11. Cilantro, chopped

Instructions:
1. Dissolve 1 yeast in warm water. Let it stand for 10 mins.
2. To the all purpose flour, add sugar, salt, yogurt, oil.
3. Mix well so that it starts to look like crumbs.
4. Add milk, dissolved yeast and knead to a sticky dough.
5. Add some oil and make a smooth dough.
6. Cover with cellophane wrap and put it in a warm place.
7. When the dough rises to double, punch it and knead with hands again.
8. Divide the dough into equal portions and make small balls of the dough.
9. Using a rolling pin, flatten the balls to an elongated shape making sure its not too thin.
10. Sprinkle cilantro and nigella seeds on it.
11. Broil 3-4 naans at a time in the oven on parchment paper at 200deg for 3-4 mins
12. When you see brown spots on the naan, take it out of the oven and apply butter.

Serve warm with Shahi Paneer.

Thanks, Manjula.

Ras Malai (Cheese dumplings Soaked in Sweetened Cream)

2011-08-22T10:16:00.000-07:00

Ras Malai is a popular Indian dessert. Ras malai is flattened, white cheese balls soaked in saffron infused, thickened and sweetened cream, delicately flavoured with cardamom.

1. Half and half milk, 1L

2. Sugar
3. Pistaichoes
4. Strands of saffrom

5. Cardamom powder

6. Paneer (cottage cheese) for the cheese balls.

Instructions:

1. Boil the half and half milk with a few strands of saffrom.

2. Reduce the flame and simmer until the milk thickens and reduces to half.

3. Let it cool.

4. Add sugar to taste and mix.

5. Drop the cheeese balls in this milk.

6. Sprinkle cardamom powder and pistaichoes.

Refrigerate for a few hours. Serve chilled. Sweet decadent!

To make the cheese balls, follow any one of the following procedures:

1. Paneer can be made at home by adding a few tsp of lemon juice to milk and then straining the liquid and retaining the thickened part of the milk. You can make small balls of the thickened part which is paneer.

2. You can buy paneer from a grocery store.

3. You can bake balls of ricotta cheese in a muffin tray in the oven at 350 deg for abt 30-40mins. Cool before dropping into the condensed milk.

Kofta (Dumpling Curry)

2011-08-20T16:22:00.000-07:00

King of all Indian curries is Kofta or dumpling curry. This is one dish that could potential sway a non-vegetarian into ordering a vegetarian dish instead, when at an Indian restaurant. The dumplings can be of various types but typically the key ingredient is either dairy or vegetables.

Ingredients:

For the dumpling

1. Cabbage, shredded, 1 cup

2. few tbsp water

3. Besan (chickpea flour), 4-6 tbsp
4. Red chili powder 1 tsp

5. Salt to taste

6. Garam masala

For the gravy::

1. 1/2 onion

2. 2-3 sprigs of curry leaf

3. Tomato paste, 2 tbsp

4. Poppy seeds (optional), 3-4 tbsp

5. Shredded coconut, 2-3 tbsp

6. 2-3 green chili

7. Tamarind pulp

8. Salt to taste

9. Oil

10. heeng (optional), a pinch

11. Cumin seeds

Instructions:

For the dumpling:

1. Mix ingredients 1-6 and make small balls of it.

2. Deep fry.

3. Set aside.

Instructions for the Gravy:

1. Make a paste of ingredients 1-6

2. Heat oil in a wok

3. Add cumin seeds and let it sizzle

4. Add heeng

5. Add the paste and saute until the raw smell of the onion is gone.

6. Add tamarind pulp, salt, and water.

7. Boil.

8. Add the dumplings to the gravy.

Dalia (Cracked Wheat)

2011-08-14T09:51:00.000-07:00

Dalia is a healthy one pot dish that is low in fat and high in taste. It's easy to cook and a perfect dish for brunch/lunch/breakfast. Dalia is known as broken wheat in English.

1. Dalia

2. ghee, 2 tsp
3. cumin seeds
4. heeng, a pinch
5. curry leaves
6. 1/2 onion chopped
7. 1 green chili, chopped
8. frozen mixed vegetables
9. frozen hash browns

10. salt

11. garam masala

12. 1/2 chopped ripe tomato

Instructions:
1. Heat ghee in a pressure cooker.
2. When it melts, add cumin seeds and heeng.

3. When the cumin seeds sizzle, add curry leaves, green chili, tomato, and onions.

4. Fry until translucent.
5. Add vegetables and hash browns and saute for a few mins.
6. Add salt, dalia, lemon juice, and water.
7. Pressure cooker for 2-3 whistles.
8. When the lid of the pressure cooker opens, add garam masala and red chili powder to taste.
9. Mix well.
10. Sprinkle chopped coriander leaves (optional)

Pan Fried Potato & Spring Onions

2011-08-08T13:10:00.000-07:00

This is my mom's favorite. Simple yet tasty.

Ingredients:

1. 3 small potatoes, cut in wedges

2. oil

3. 1 tsp mustard seeds
4. 1 tsp cumin seeds
5. Heeng, a pinch
6. 1.5 tsp amchoor powder (dried mango)
7. 1 tsp red chili powder
8. Salt to taste
9. 3-4 Spring onions, chopped

10. Turmeric powder

Instructions:

1. Heat oil in a non stick pan then add mustard seeds.

2. When it splutters, add cumin seeds and heeng.
3. When the cumin sizzles and turns dark brown, add turmeric powder.
4. Then add potatoes and mix well.

5. Fry on high heat stirring occasionally until the potatoes turn light golden.

6. Add spring onions, amchoor, red chili powder, and salt.

7. Cover and cook on low-medium heat for 5-7 mins.

Serve warm as a side with Kadi and white steamed rice.

Pad Thai

2011-08-07T11:25:00.000-07:00

1. 1 packet fettucini or flat noddles (I used linguine)

2. 1 tbsp salt

3. 1-2 cups cabbage, shredded

4. Extra firm tofu block (1/4 juliened and rest cut in cubes)

5. Spring onions 4, chopped

6. 2 tbsp red chili garlic sauce

7. 4 pods garlic, minced

8. 2 shallots, chopped

9. 1 red bell pepper, cut in cubes

10. 1 cup fresh bean sprouts

11. 5-6 tbsp Oyester sauce

12. 3-4 tbsp soya sauce

13. 1 tsp vinegar

14. tamarind concentrate

15. 1 tsp brown sugar

Instructions:

1. Boil salt water in a heavy bottomed pan and then add a packet of fettucini.

2. Stir occasionally and cook until it is al-dente.

3. Drain water and let it cool.

4. Heat oil in a wok.

5. Add garlic, shallots, juliened tofu and cook until golden brown.

5. Next throw in the cubed tofu, green onion, cabbage, and red bell pepper.

6. Add oyester sauce, tamarind concentrate, red chili sauce, soya sauce, brown sugar, and vinegar.

7. Mix well and simmer until bell pepper is al dente.

8. Add the noodles to this along with bean sprouts.

9. Adjust seasoning is necessary.

10. Garnish with fresh choped green onion.

Verdict: This was good but did not turn out like the ones at thai restaurants.

Note: You could add crushed peanuts to add authenticity to this dish. But I passed as neither Mr. Husband nor I are a fan of peanuts.

Serve warm as a main. Inspired.

Fish Curry

2011-08-06T15:20:00.000-07:00

I didn't realize that it has been nearly 3 years since I started blogging and that this is my 151st post! Over these years, I have been inspired and encouraged by some very talented photographers, cooks, writers, and bloggers in the online world. I have learned a lot from others as well as from myself. I have seen myself evolve as well with each post. I look forward to the day I become a grandma and show my grandkids my blog. They will perhaps never care for this or who knows, they will?! But I am sure this blog will make me happy at that age and will be not only a chronicle or my musings in the kitchen but also a reminiscence of the time gone by.

Serves 2. No prep required.

1. Salmon, skinless, boneless, 3-4 pieces (I used frozen)

2. 1 tsp mustard seeds
3. 1 tsp cumin seeds
4. 10-15 fresh curry leaves

5. A pinch of heeng

6. Oil
7. Salt
8. Turmeric powder
9. Garlic, 4 pods, minced
10. 1 thai green chili, minced
11. 1/2 yellow onion, chopped
12. fresh tomatoes, chopped (I used tomato paste)
13. Coriander powder, 1 tsp
14. Fish curry masala, 3-4 tsp
15. Garam masala, 2 tsp

Instructions:

1. Rub turmeric powder and salt on the surface on the fish (both sides) then microwave for 5 mins, covered.

2. Heat oil in a pan.
3.. Add mustard seeds and let it splutter.
4. Add cumin seeds and let it sizzle.
5. Add heeng, wait for a min.
6. Add chili, garlic, onion, curry leaves and fry until the onion is translucent and the garlic looks cooked.
7. Add tomatoes (fresh or paste) and mix well.

8. Cook on medium-high heat until it leaves the oil.

9. Add fish curry masala, garam masala, coriander powder, salt and mix.
10. Simmer for 5 mins, stirring occasionally. Check the spices and adjust seasoning.
11. Add the fish pieces and some water. (i added about a cup). You can also add 2-3 tsp milk for a better consistency.
12. Cover and cook for 10 mins on low heat.

Serve with roti.

Pani Puri (Golgappa)/Indian Street Food

2011-07-24T11:51:00.000-07:00

The other day during my usual trip to the grocery store, my eyes spotted some fresh mint leaves. The first thing that occured to me was Golgappa.

Today, I tried to re-create the magic that the street food in Delhi has. It made me nostalgic!

Golgappa is a round, hollow, crispy puff that is punctured by hand to stuff it with spicy boiled potatoes and chickpeas. The opening is then filled with mint water and a tamarind condiment. The puff is eaten one at a time w/o biting. The fun of relishing this dish comes not only from the flavour but also from the way it is consumed.

Ingredients and Instructions:

1. Boil potatoes and add red chili powder and black salt. Mash coarsely. You can add boiled chickpeas to this. This will be the stuffing.

2. Make a puree of mint, coriander, cumin seeds, black salt, chaat masala, jal jeer powder, and some tamarind condiment, Add water and mix well. Then refrigerate.

3. Make the tamarind condiment as per this recipe.

4. Golgappa (made from a dough of semolina and all purpose flour, then deep fried). You can easily buy these at an Indian grocery store.

Butter Chicken

2011-07-18T19:59:00.000-07:00

1. 1 yellow onion, sliced
2. Tomato paste
3. Yogurt, 1 cup
4. cream 1 cup
5. Salt
6. Sugar
7. Butter
8. Ghee
9. Butter chicken masala
10. Butter chicken paste (optional)
11. Boneless, skinless, chicken breast, cut in pieces
12. Lemon juice (optional)
13. Kasoori methi (dried fenugreek leaves - these are milder and less bitter than the seeds)
14. Deghee mirch.

Instructions:
1. Whisk yogurt and add butter chicken masala, lemon juice, and chicken to it. Mix well. Cover and refrigerate for 3-4 hours.
2. Heat ghee in a non stick pan and when melted, add sliced onions and brown sugar to it.
3. When caramelized, set aside and cool.
4. Make a puree of the caramelized onions. This will impart sweetness to the sauce.
5. Heat ghee in a wok, add butter chicken sauce, tomato paste, and onion puree.
6. Saute for a few minutes then add cream and deghee mirch. (I used half and half instead of full cream).
Note: The tomato paste, cream, and mirch will impart a nice orange-red colour to the curry.
7. Bake the marinade chicken in the oven for 40min at 350 degrees on parchment paper so that it doesn't stick to the base.
8. Add chicken pieces and salt to the sauce you made in step 6. You can add milk at this time to increase the gravy.
9. Simmer on medium low heat for about 20 mins, stirring occasionally.
10. Top with kasoori methi and add another dalllop of fresh cream as a garnish.

Serve with Naan or Steamed white basmati rice.

Batata Vada (Deep Fried Potato )

2011-07-09T20:23:00.000-07:00

1. 4-5 potatoes, boiled, peeled, mashed.
2. Garlic pods, crushed
3. Green chili, crushed
4. Salt to taste
5. Chopped fresh coriander leaves, a small bunch
6. Oil for deep frying
7. Chick pea flour (Besan)
8. Red chili powder
9. Lemon juice or amchoor powder
10. Heeng, a pinch
11. Sodium bi carbonate
12. Green onion, chopped
13. Fresh Curry leaves, 2-3 springs
14. Turmeric powder, 1 tsp

Instructions:
1.Heat oil in a non stick wok.
2. Add mustard seeds and let it splutter.
3. Add garlic, green onion, chili, curry leaves and saute.
4. Add potatoes, salt, turmeric powder, coriander leaves, lemon juice and cook mix well.
5. Add some fresh green chili on top. Set aside to cool. Make small balls of this potato when cooled.
6. Make a batter of besan, heeng, sodium bicarb, red chili powder (1/4 tsp), salt and water.
7. Dip the potato balls in this batter.
8. Deep fry.

Serve hot with Dhania ki Chutney and Chai.
Serve with buns and call it Vada Pav (a popular Maharashtrian street food)

Thepla (Fenugreek Indian Flatbread)

2011-07-04T20:50:00.000-07:00

This is my favorite gujju dish. No one makes it like my mother-in-law. This is just an endevaour.

Ingredients:
1. Freshly picked fenugreek leaves, 2 bunches (methi)
2. Salt
3. Sugar
4. Garlic, 5 pods
5. green chili, 4
6. Yogurt, 1/2 cup
7. Oil
8. Millet/Bajra, 1 cup
9. Cornflour/Makai, 1 cup
10. Whole Wheat flour, 1.5 cup

Instructions:
1. Shred garlic and chili.
2. Make a dough of bajra, makai, and aata and mix the shredded garlic and chili in it.
3. Also add salt, sugar, oil, yogurt in it.
4. Make a dough of the above.
5. Pinch out small balls of the dough and flatten it out with your hands.
6. Using a rolling pin, flatten it further.
7. Bake on a non stick pan, each side, while applying oil on both sides.

Serve warm with hot chai!!

Home Made Spaghetti

2011-07-03T21:10:00.000-07:00

I loved spaghetti as a kid. Here's a tribute to those cherished childhood memories! Good 'ol Spaghetti!

1. 28 oz crushed tomato
2. 6 oz tomato paste
3. 4 tsp ketchup
4. 28oz + water
5. Basil
6. Oregano
7. Black pepper
8. Salt
9. Brown sugar, 1.5 tsp
10. Chicken, cooked and cut in cubes (use sausage if you eat red meat or skip for a vegetarian variety)
11. 1-2 red onion, chopped
12. 3-4 garlic
13. Olive oil
14. Red wine, Cabernet, 1/4 cup
15. Cooked whole wheat spaghettini
16. red chili flakes
17. Parmesan cheese

Instructions:
1. In a heavy bottomed wok, add olive oil.
2. Throw in red onion, garlic and cook until translucent.
3. Add basil, oregano, black pepper, red chili flakes and mix well.
4. Add tomato paste, crushed tomatoes, ketchup, water, salt, sugar, red wine, chicken, and boil on high heat.
5. When you see bubbles, lower the heat and add water.
6. Mix and simmer for about an hour, stirring occasionally.
7. Pour this auce over cooked spaghetti and then sprinkle Parmesan cheese on top.

Home made spaghetti for your palate!

Aloo Ke Parathe (Stuffed Indian Flatbread)

2011-06-20T21:30:00.000-07:00

1. Whole wheat flour, appx 2 cups
2. Oil
3. 2-3 Potatoes - boiled, peeled, mashed
4. Salt to taste
5. Red chili powder, 1 tsp or to taste
6. Sugar 1.5 tsp
7. Juice of a small lemon
8. Coriander powder, .5 tsp
9. Cumin powder, 1 tsp
10. Garlic, 2 pods, minced
11. Ginger, 1 inch, minced
12. Garam masala, 1 tsp

Instructions:
1. Make a dough of the whole wheat flour using water. Add some oil to knead into a smooth dough.
2. Mix mashed potatoes with salt, red chili powder, cumin powder, coriander powder, garam masala, lemon juice, sugar, garlic, and ginger. Set aside.
3. Pinch out a small ball of wheat dough and flatten it using a rolling pin as shown in this post.
4. At the center of this flattened dough, place a small ball of the mashed potatoes.
Note: Try to keep the potato ball size to be the same size as the size of the dough you pulled out in step 3.

5. Now swirl the sides of the flattened dough around the potato ball like this and then seal the sides by joining all the sides together as shown below.
6. Pinch out the top of the excess dough.
7. Flatten this (dough ball stuffed with potato filling) with your hands. Use a rolling pin to flatten the opposite side of the ball.
8. Cook on medium heat on a pan on one side until it starts to form small black dots or lines on the side that is in contact with the pan.
9. Smear minimal oil on the upper side and then flip.
10. Repeat step 8 and 9 for this side.

Serve warm as dinner with Raita and pickles.

Potato Cutlet/ Fritters

2011-06-19T16:51:00.000-07:00

This is adapted from my mom's recipe but turned out nowhere like her's. It was good nonetheless but I'll call it a starter on this one.

1. Bread crumbs
2. Boiled, peeled, mashed potatoes
3. Salt to taste
4. 1/2 tsp Red chili powder
5. Finely chopped red onion
6. 1 tsp Garam masala
7. 1-2 tsp Lemon juice
8. 1/2 tsp coriander powder.
9. Oil for frying

Instructions:
1. Mix all the salt, spices, and lemon juice into the mashed potato.
2. Add 5-9 tsp bread crumb and make small cylindrical balls.
3. In a plate, spread bread crumbs and roll the potato balls in this.
4. Heat oil in a wok and shallow fry the balls until brown on each side.

Serve with hot and sweet sauce or ketchup.

Chana Dahl (Split Yellow Gram Stew)

2011-06-18T21:42:00.000-07:00

1. Split Yellow Gram or chana dahl, 5-8 fists
2. Fennel, 1 tsp (optional)
3. cumin seeds, 1 tsp
4. ghee, 1 -2 tsp
5. Red chili powder, to taste
6. salt, to taste
7. cinnamon sticks, 2-3
8. Lemon juice
10. Tomato paste, 1 tsp (optional)
11. Garlic, 2 pods minced
12. turmeric powder, 1 tsp

Instructions:
1. Heat a pressure cooker.
2. Melt ghee.
3. Add cumin, cinnamon and fennel seeds
4. When they start to sizzle, add garlic.
5. When the garlic turns golden brown, add turmeric powder and mix.
6. Add washed chana dahl and saute.
7. Add tomato paste, lemon juice, and salt and mix.
8. Add water.
9. Boil covered for 4-5 whistles in the pressure cooker.

You can mix some chopped fresh cilantro and serve warm with steamed rice, as a soup, or as a side with Indian flat-bread and some vegetables.

Tandoori Paneer Tikka (Cottage Cheese Kebob)

2011-06-13T20:59:00.000-07:00

Perfect recipe for a summer barbecue! It was a hit this weekend :)

1. 1 bottle tandoori paste
2. red/green/orange/yellow bell peppers cut in squares
3. mushrooms
4. red onion cut in sqaures.
5. Salt
6. Oil
7. Paneer cut in cubes

Instructions:
1. Mix paste, oil, and salt to form a marinade. Marinade the veggie and paneer in this overnight.
2. Thread veggie and paneer on a bamboo skewer.
3. Grill evenly on each side on a barbecue.

Serve warm with coriander chutney, freshly squeezed lemon juice, and sprinkle chaat masala.
Wrap it up in a whole wheat tortilla for a satisfying lunch and call it Paneer Kathi Roll :)

Voila...a scrumptious treat is ready to devour!!

Sabudane ki Khichdi (Savoury Sago seeds - Indian Style)

2011-05-31T21:15:00.000-07:00

This is my mother in law's recipe. She likes to add some sugar and peanuts to it but I decided to omit for health reasons.

This is one high carb dish that serves as a good one pot lunch or heavy breakfast.

Ingredients:
1. Sago seeds, soaked in water for 6 hours.

2. Salt to taste

3. 2 cups Hash browns

4. 1 onion, chopped

5. 6-7 Fresh Curry leaves, washed

6. Oil

7. 1 tsp Turmeric powder

8. Sugar (optional)

9. 1 tsp Mustard seeds (rai)

10. 1 tsp cumin seeds (jeera)

11. A pinch of heeng

12. Fresh coriander leaves, chopped

13. Red chili powder

Instructions:

1. Heat oil in a wok.

2. Add some mustard seeds and allow it to crackle.

3. Add jeera seeds and let it sizzle.

4. Add onion, curry leaves, turmeric powder, and heeng.

5. Saute until translucent.

6. Add has browns and cook until they turns golden brown.

7. Add red chili powder and mix well

8. Add Sabudane and Salt

9. Turn the flame to medium-low and cook until the sabundana loses its colour and becomes translucent.

10. Garnish with chopped coriander leaves and serve warm as a main dish.

Tossed Vegetable Salad

2011-05-28T20:38:00.000-07:00

I find this the most guilt free and enjoyable meals. Be it main course, side, or appi - Salad will never leave you feeling wrong. I am still learning when it comes to salad recipes but whatever I make now seems to please Mr. Hubby. This recipe is a basic salad with store bought dressing. You can choose to make the dressing at home. I find the store bought ones very convenient and lasting. I am very fond of Balsamic Vinegar for health reasons and because it gives my salad just the right kick of sourness.

1. Broken pieces of romano lettuce.
2. Fresh tomato wedges
3. 1 cucumber,cut into bite size pieces (whatever shape to like)
4. Red onion, finely chopped
5. Balsamic vinegar dressing

Instructions:
1. Throw it all together.
2. Toss.

Voila. A fresh salad is ready. Check out more salad recipes here.

What do you add to your salad to make it different?

Indian Style Potato Cheese Sandwich

2011-05-26T14:36:00.000-07:00

If you are the one who counts calories and carbs, you might want to skip this. However, if you like to indulge in a healthy but tasty carb intake, this one is for you.

I had a bunch of leftovers in my fridge. Namely, half a red onion, boiled potatoes, and curry leaves. This is what I did to them.

1. curry leaves, a few sprigs
2. oil
3. mustard seeds
4. cumin seeds
5. 1 thai green chili, minced
6. 2 pods of garlic, minced
7. 2 boiled potatoes, peeled and mashed.
8. salt to taste
9. 1/2 red onion, chopped
10, heeng, a pinch
11. 2 tsp coriander powder
12. 1-2 tsp amchoor (dry mango) powder
13. 1-2 tsp garam masala
14. 1/4 tsp turmeric powder
15. brown bread slices
16. cheddar cheese single/slices. I used kraft.

Instructions:
1. Heat oil in a wok
2. Add mustard seeds and let it splutter.
3. Add cumin seeds and heeng.
4. When the cumin seeds sizzle, add turmeric powder, onion, garlic, curry leaves.
5. Saute until the curry leaves look slightly crisp and covered in oil and the onions are translucent.
6. Add potatoes, coriander powder, garam masala, salt.
7. Mix well and cook until the potatoes are well coated with the spices and onions and start to turn golden brown.
8. Add amchoor powder and mix well.
9. Take 2 pieces of brown bread and line one slice of bread with a cheese single.
10. Top it with this potato mizture.
11. Cover this with the other slice of bread and put it in a sandwich maker.
12. Let it grill until the sandwich maker says it's done.
13. Serve with ketchup.

Perfect for a breakfast, brunch, or snack.
Tip: This potato filling can also be used as a filling for samosas.

Vangi Bhaath (South Indian Rice Pilaf with Eggplants)

2011-05-19T21:34:00.000-07:00

I was looking for a new recipe. I had eggplants and wanted to try to use it differently. I had heard of Vangi Bhath from my friend and decided to give it a try. This time, I made the spice mix at home and now have a ton to use in the future. But I swear I won't make the spice mix again! It felt like a lot of work and my grinder died in the process :(
This is one expensive Vangi Bhath lol

Serves 4.

Ingredients:
1. 2 cups steamed white rice, cooled.
2. 1 brinjal/eggplant/baigan cut in wedges
3. 6 sprigs of fresh curry leaves
4. 1 fist of cashewnuts
5. Oil
6. 1 cup and 1 tbsp chana dal (split yellowgram)
7. 3/4 cup and 1 tbsp urad dal (white lentils)
8. Salt to taste
9. 4-5 Dried red chili
10. 1/4 tsp and 1/2 tsp Heeng
11. 1 thai chili, minced
12. 1/2 tsp Turmeric powder
13. Pulp of a small ball of tamarind.
14. 8-10 tsp Coriander powder
15. 3-4 cloves
16. 3 1 inch cinnamon sticks
17. 1 tbsp poppy seeds
18. 1 tbsp jaggery
19. 1 tsp, mustard seeds

Instructions:
1. Dry roast 1 cup chana dal, 3/4 cup urad dal, cinnamon sticks, cloves, poppy seeds, 3 dried red chili.
2. Set aside and let it cool.
3. Heat oil in a wok and fry 3 sprigs of curry leaves until crisp.
4. Grind the above dry roasted ingredients with crisp curry leaves, coriander powder, 1/2 tsp heeng, 1 tsp salt. Set aside this spice mix.
5. In a wok, heat oil and then add mustard seeds.
6. When it splutters. add 1 tsp chana dal, 1 tsp urad dal, 3 sprigs of curry leaves, 1/4 tsp heeng, thai chili, 1/2 dried red chili, cashewnuts and fry until the lentils turn golden brown.
7. Next add turmeric powder, jaggery, tamarind pulp, and eggplants and cover and cook until al-dente.
8. Add 1 tsp spice mix and steamed rice.
9. Mix and cook on low heat for 5-10 mins.

Serve with cucumber raita and garlic papad.

Source: Monsoon Spice.

Restaurant Style Paneer Bhurji (Spicy Scrambled Cottage Cheese)

2011-05-18T11:50:00.000-07:00

A lot of people would like to call this the vegetarian option of scrambled eggs. You can choose to make this with a little less gravy than I did and have it for breakfast. But I'd rather keep it the way it is and devour this satisfying side for dinner.

Mr. Husband and I both agreed that the dish turned out truly restaurant style and tasted delicious! Another addition to our dinner menu choices.:)

Ingredients:

1. half a block of cottage cheese (paneer), shredded, appx 250g
2. 1/4 cup frozen peas
3. chopped coriander leaves, 3 tbsp
4. Kitchen King masala, .5 tsp
5. Garam masala, 1.5 tsp
6. Shahi paneer masala, 2 tsp
7. Salt
8. .5 tsp turmeric powder
9. a pinch of heeng
10. 1/2 a medium onion
11. 10 cashewnuts
12. 3 tbsp tomato paste
13. 3 pods of garlic
14. Oil
15. Jeera (cumin seeds), 1 tsp
16. red chili powder, 1/4 tsp
17. 1/2 tsp coriander powder
18. Milk, 3-4 tbsp

Instructions:
1. Make a paste of onion, cashew nuts and garlic.
2. Heat a wok and add oil in it.
3. Add cumin seeds and heeng
4. Add the onion paste and cook until it turns brown.
5. Add tomato paste and cook until it leaves the oil.
6. Add turmeric powder, red chili powder, garam masala, kitchen king masala, coriander/dhania powder, shahi paneer masala, salt.
7. Cook covered for a 5 mins on low heat. Mix well.
8. Add grated/shredded paneer/cottage cheese, peas, milk.
9. Cook and cover for 5 mins or so.
10. Sprinkle coriander leaves.

Serve with Indian flatbread (roti) and mint cucumber raita (yogurt)

Chicken Penne Alfredo

2011-05-17T19:53:00.000-07:00

Pasta with Alfredo sauce and cooked chicken is a perfect dinner option. The carbs come from the pasta, the protein from the chicken, and to please the palate is our very own Alfredo sauce. Alfredo sauce can be cooked at home just like any other pasta sauce can be. I have previously made basil pesto sauce from scratch at home but figured that the efforts are not quite worth it. I prefer store bought sauces unless it comes to spaghetti where I like to make my own sauce.

This dish can be made vegetarian by replacing the chicken with some vegetables. In fact, this is my first take at a non veg pasta. I was pleased with the result. It was a nice change from the regular Indian cuisine that we have been eating.

1. Olive oil or butter. I used olive oil for health reasons.
2. 2 pods of garlic, minced
3. 1/2 red onion, chopped (optional). This gives the dish a nice crunch.
4. 1 pound skinless, boneless, chicken breast
5. Red chili flakes
6. Oregano
7. Basil
8. Black pepper
9. Salt to taste
10. 2 pinches of ground nutmeg
11. Whole wheat pasta penne or fettucine
12. Parmeson cheese
13. Alfredo sauce (home made or store bought).

Instructions:
1. In a heavy bottomed saucepan, boil water.
2. Add the pasta penne and cook until al-dente.
3. In the meantime, heat a wok.
4. Add olive oil to the heated wok.
5. Throw in red onion and garlic and saute until the red onions become transclucent.
6. Then add basil, oregano, black pepper, red pepper flakes, salt, nutmeg, and chicken.
7. Cook covered on medium heat until the chicken is fully cooked.
8. Go back to the pasta and drain the water and add it to the chicken sauce.
Sprinkle Parmesan Cheese on top.

Ceaser Salad

2011-05-15T19:16:00.000-07:00

I am so glad I am back on track with healthy eating and healthy living. I signed up for yoga classes and went to the gym today. Such a great feeling!

I have been trying to post about salads but was not able to for many personal reasons. It is about time this post makes its way to you.

This recipe is a standard recipe. I use store bought ingredients for convenience. It's an easy to make, in a jiffy, cold side that are great contributions for picnics, barbecues, or a quick lunch.

1. Romaine lettuce, washed and broken into bite size pieces
2. Garlic Croutons
3. Parmesan cheese
4. Dressing (I used Kraft Ceaser)

Instructions:
1. Throw everything together.

You can also add pieces of baked chicken for a plus to the protein factor.

Bhindi Do Pyaaza (Okra with Onions)

2011-05-10T08:26:00.000-07:00

I know, I know - this looks more like Aloo Do Pyaaza or Aloo Bhindi. But what is in the name? The more important part is that this recipe is a sure shot road to success. Never has this one let me down. Although the original and traditional Bhindi Fry recipe may be a common but a more well known preparation, Bhindi Do Pyaaza has an appeal of it's own. The addition of Pyaaz (onion) in double proportions to Okra and Potatoes gives this dish an interesting twist. The caramelized onions bring out a sweet and crunchy flavour to the rather soft potato and okra vegetables. This one, too, is a typical North Indian dish. Glad to be from that part of India!

Ingredients:

1. Okra, 1.5 pound, chopped

2. 2 medium sized potatoes, cubed

3. 3-4 onions, chopped

4. oil

5. mustard seeds

6. cumin seeds

7. heeng

8. turmeric powder

9. salt to taste

10. red chili powder, to taste

Instructions:

1. Heat a wok and add oil to it.

2. Add mustard seeds and let it crackle.

3. Add cumin seeds and when it sizzles, add heeng.

4. Add turmeric powder and onions.

5. Caramelize the onions.

6. Add potatoes.

7. Cover and cook until the potatoes start to appear somewhat translucent.

8. Add okra and cover and cook.

9. When about done, add red chili powder, salt and mix well.

Serve warm with Indian flatbread.

Tinda Fry (Baby Pumpkins with Caramelized Onions)

2011-05-09T19:48:00.000-07:00

Tinda is a vegetable that my mom discovered after we moved to Northern India. I've never seen it at grocery stores in North America or other parts of India. Also, I've never had a chance to cook it. The other day, my eyes spotted these fresh baby pumpkins sitting comfortably at my usual grocery stop. Variety, I thought to myself, would make dinner interesting. And off I went to pay for these lush green vegetables. Later that day I gave a call to mom for the recipe. This is what turned out.

1. 5-6 baby pumpkins/Indian round gourd/apple gourd, peeled, sliced, seeds removed.
2. 1 large onion, chopped or sliced
3. oil
4. Salt to taste
5. mustard seeds, 1 tsp
6. cumin seeds, 1 tsp
7. amchoor powder (dried mango powder), 2 tsp
8. red chili powder, .5 tsp
9. Heeng, a pinch
10. turmeric powder, 1 tsp

Instructions:
1. Heat a wok and add oil to it.
2. Add mustard seeds and let it crackle.
3. Add cumin seeds and let it sizzle then add heeng.
4. Add onions and turmeric powder.
5. Caramelize the onions.
6. Add Tinda and cover and cook till the veggie is all dente.
7. Add amchoor powder, salt, red chili powder and cook for another few mins.

Restaurant Style Dal Makhni (Buttery Lentils)

2011-05-07T17:21:00.000-07:00

The Queen of all Dahls - Dahl Makhni is sheer indulgence. The literal translation in English is Lentil Butter. Righly so due to it's thick, rich, and creamy texture. It's one of those dishes that are a must-have on the menu for a special occasion or festive mood. In fact, this charmer has enough magic to transform a simple afternoon lunch or daily dinner in to a sinful special feast.
Dal Makhani or Maa ki Dal is a signature North Indian number that will get you rave reviews from your house guests. Try it once and enjoy the extravaganza!

1. 1.5 cup whole urad dal (black gram)
2. .5 cup rajma (kidney beans)
3. .5 cup chana dal (split yellow gram)
4. 6-8 pods of garlic.
5. 1 inch ginger peeled.
6. Ghee, 3 tsp
7. 100ml or 1 can of tomato paste
8. Fresh cream, 10ml appx
9. Salt to taste
10. Cumin seeds
11. Heeng
12. Garam masala, 2-3 tsp
13. Red chili powder, 2 tsp appx
14. 2 tbsp butter or more as per dietry restrictions
15. 2 thai chili, minced

Instructions:
1. Soak 1-3 overnight.
2. Coarsely grate the garlic and ginger.
3. Boil the the soaked dal in a pressure cooker with 3/4 portions of the garlic ginger paste.
4. When the lid of the cooker opens, mash the dal with the back of a ladle.
5. In a deep bottomed vessel, heat ghee.
6. Add cumin seeds to the ghee and let it sizzle.
7. Add heeng, kasuri methi and the rest of the coarsely ground garlic ginger paste and chili.
8. Saute for a few mins.
9. To this, add the tomato paste and mix well. Cook until the tomato leaves the oil.
10. Add in the mashed dal and mix again.
11. If needed, add water to the dal and then boil it on low heat.
12. Add red chili powder, garam masala, salt, butter, and cream.
13. Simmer on low heat for an hour or more, stirring occasionally. If and as required, add water.
Note: This will give the dish the right texture and taste. Note that the consistency should be rather thick and not runny.
14. Adjust seasonings as necessary and to taste.

Garnish with freshly chopped cilantro and fresh cream.
Serve with Indian flatbread or white rice.
A gourmet's delight!

(Gobhi) Cauliflower and Peas in a Tomato Onion Sauce

2011-05-03T18:07:00.000-07:00

1. 1 small cauliflower
2. 1 small onion
2. few pods of garlic
3. 50 ml tomato paste
4. a pinch of heeng
5. salt to taste
6. turmeric powder
7. cumin seeds
8. oil
9. garam masala. 1 tsp
10. red chili powder
11. dried red chili, a few
12. frozen green peas, 1.5 cup

Instructions:
1. Make a paste of onion and garlic. You can also add a few cashew nuts.
2. Heat a wok and add oil in it.
3. When hot, add cumin seeds and let it sizzle.
4. Add broken red chili and heeng.
5. Then add a pinch of turmeric powder and the paste.
6. Mix well and cook until the onion paste turns golden brown,
7. Add tomato paste and cook till it leaves the oil
8. Add cauliflower florets and mix with the sauce.
9. Cover and simmer for 15-20 mins until tender. Stir occasionally.
10. Add garam masala, salt, red chili powder, and peas.
11. Mix well and simmer for another few mins. Add water if needed.

Serve with Indian flatbread.

Dosa (Indian crepe)

2011-05-03T17:07:00.000-07:00

Dosa is a crispy savoury South Indian delicacy. It can be understood as a lentil and fermented rice wrap filled with spicy potatoes. In the modern day, the filling has also become meat or cottage cheese. Some people like to call Dosa a pancake but I disagree because pancakes are typically sweet whereas Dosas are not. I would not call it a wrap either because Dosa is much more crispy and thin. So, in my understanding, crepe would be the best English name for Dosa :) These days dosa mixes are available in the market that can be used instantly. In this post, we follow the traditional procedure.

For my intrigued local readers, try House of Dosa on Kingsway on Mondays for a cheap and tasty dosa.
You wil not regret the food!

I made Dosa after about 5 years and so glad I did.

Needs preparation. Serves 3-4.

Ingredients for the filling:
1. potatoes, peeled, boiled, and mashed
2. Salt to taste
3. 1 onion chopped
4. 1/2 inch ginger, chopped
5. 2 tomatoes, chopped
6. 2 tablespoons olive oil
7. 1 teaspoon mustard seeds
8. 1 teaspoon cumin seeds
9. 1 teaspoon garam masala
10. 1 teaspoon amchoor powder
11. 1/2 teaspoon red chili powder
12. 1 fist chana dahl, soaked for about 30 mins in hot water
13. 2 dried red chili
14. 6-7 fresh green curry leaves
15. 1/2 teaspoon heeng
16. 2 teaspoon coriander powder

Instructions for the filling:
1. Heat oil in a pan.
2. Ad mustard seeds and let splutter.
3. Add cumin seeds, red chili, and curry leaves, and chana dahl.
4. Add ginger and onion.
5. Sautee until they turn golden brown.
6. Add tomato, red chili powder, garam masala, heeng, coriander powder, amchoor powder.
7. Cover and cook until tomato almost starts leaving the flavoured oil.
8. Add potato and salt.
9. Mix well and cook uncovered for about 5-10 minutes.
10. Set aside and let cool.

Ingredients for the crepe
1. 1 heaping cup rice, ground
2. 1/3 cup urad dahl, ground

Instructions for the crepe.
1. Mix 1 and 2 with water such that they are just immersed.
2. Soak 1 and 2 overnight. Then grind it in a food processor until a batter of medium consistency is formed. Leave this batter overnight to ferment and add some salt to it.
Note: You can consider pre heating an oven and then turning it off. Leave the batter in the oven overnight to ferment in the warmth.
3. On a non stick pan, spread the batter in a circular motion evenly to form a thin layer.
4. When the top layer dries, oil the sides of the sides of the crepe.
5. Using a wooden stick, detach the crepe from the pan and check the bottom layer. When brown, place potato at the center of the crepe.

Fold and serve hot with chutney and sambhar.

Pilaf/Pulav

2011-04-28T22:08:00.000-07:00

1. 2 cups rice
2. Salt to taste. I added appx 2 tsp
3. 2 tsp ghee
4. 1/2 to 3/4 tsp red chili powder
5. 1/4 tsp turmeric powder
6. 1 heaping tsp coriander powder
7. 1 tsp MDH biryani masala
8. 3/4 diced green bell pepper
9. 1 cup frozen vegetables
10. 1 tsp garam masala

Instructions:
1. Wash rice.
2. Add all ingredients above and cook in a rice cooker.

Voila. A one meal dish is ready!
Serve with a side of cucumber or yogurt. This is perfect comfort food. Exactly what I need when I am running a busy schedule or traveling! Like now, and the reason for my intermittent posts.

Garnishing with edibles

2011-04-18T17:11:00.000-07:00

There must be a zillion ways out there to garnish food. And to each one, her own (style). We attempted to outline some garnishing tricks and techniques in our previous posts. For example, we've considered using ingredients of a dish as it's own garnish.

But how about garnishing using edibles that are not a part of the ingredient list? What could these edibles be? What are some things we should keep in mind while using these edibles as a garnish? Are there any caveats to using certain edibles as a garnish? Are there some edible that would work better for a certain kind of food and some that would not? We all probably know the answers to these questions in the back of our minds. But how often does it strike us 'in the moment'? :)
Welcome to Episode 2 of the Return of the Garnishing Event! Along with Raksha, today, we endeavour to document some original as well as tossed around ideas on garnishing with edibles.

1. Seeds: Seeds can be a great garnish especially for salads. Sprinkling Sunflower seeds, for example, over a bed of spinach salad could be a great addition in terms of both nutrition as well as visual appeal. Sesame seeds, on the other hand, can be used as a garnish for Indian snacks such as Dhoodhi Muthiya or Japanese Sushis. Image on left: Coutesy google search.
Caveat: Not very effective when the colour of the dish itself matches the colour of the seed. Use the Contrasting Charima style to make most of sesame seeds as a garnish. Also, consider the textue of your dish when using seeds as a garnish. Seeds will add a crunch to your dish.

2. Herbs: The ubiquitous freshly chopped coriander leaves go with almost any curry or rice dish. Basil leaves are a perfect garnish for italian and thai dishes. Oregano flakes are a beautiful garnish for roasted potatoes.
Caveat: Some herbs can have a distinct and strong flavour to it. Use herbs such that it complements or enhances the taste of the dish. Practice the Balancing Act when working with herbs.
3. Citrus: Using lemon or lime as a garnish is a hit when it comes to drinks. Cut wheel of lemon and experiment with Simplicity sensation for an eye catching garnish. Alternatively, try chopping of a lemon wedge and strategically place it on the rim of a glass of gin. Lemon/Lime can be cut in many different permutations and combinations to give a new look each time. Check out this site for some ideas.
Caveat: Be careful on the composition of your dish. Citrus should never be used to garnish milk products.

4. Vegetables: Carved carrots, tomato roses, Fanned spring onions act as a great centerpiece for any dish. Brightly coloured bell peppers can be a spotlight when used as a garnish. Use the shiny and better quality ones to bring out the right effect. If the vegtable you are working with is a green cucumber or zuchini, consider strips, peels, or ribbons. You will be impressed.

Caveat: Cannot be used as a garnish for most desserts. Needs some skills and tools like a sharp knife for successful implementation.

5. Fruits: Strategically shaped fruits are a great accompaniant as well as garnish for ice creams and some cold desserts. Fruits can also be used to garnish drinks. After all what is wrong with splashing around some deep or contrasting colours that add ust the right panache? For example, consider piercing a lychee with a toohpick and lay it over the top of a glass full of martini. Picture on left Courtesy: Google

Caveat: Consider the serving temperature of your dish or drink when using fruits as a garnish. Fruits usually work better with chilled beverages or dishes.
6. Nuts: A winner when it comes to garnishing milk based desserts. Pistachios and milk mased desserts go great. Almonds work better with puddings such as Carrot pudding.
Caveat: Food allergies must be considered when using nuts as a garnish. Also consider blanching, roasting, or using unsalted nuts depending on your dish in question.
7. Milk/yogurt/cream: Dairy is a perfect garnish for most soups and lentil curries. It adds to the richness and creamy texture of the gravy.
Caveats: Cream can double on calories, adding yogurt to a dish can decrease the shelf life of the dish, and milk can lessen the original colour of the dish or dilute the spicy level of your dish.
8. Onions: Both onion rings and chopped green onions work wonders with most Indian vegetables and snacks.
Caveat:The quality of the onion itself. Some onions tend to be more spicy than others. When it comes to garnishing, red onions are a better bet compared to the yellow counterpart. Be careful to not overpower the taste of your main meal when using strongly flavoured onions as a garnish.

Can you think of any other edibles that can be used as a garnish? What are some caveats to these garnishes?

Lauki/Dhoodhi/Ghiya Chana (Bottle Gourd with Lentils)

2011-04-15T07:59:00.000-07:00

Lauki-Chane ki sabzi is a classic dish that my mom would make for lunch as an accompaniment to Rice and Dal. I later discovered that this dish is typical of Gujarati cuisine, as well. 'Score', I said to myself. 'For once I see an overlap between the food I grew up eating and the Gujju cuisine that I have been learning. For once, I know a Gujju recipe without having to try'!

Bottle gourd with lentils is a nutritious and easy to make side dish. A bowl full of goodness.

Dhoodi Chana is a tangy curry with a slight nutty flavour that comes from the lentils. This crunch nicely complements the mellowness and smooth texture of bottle gourd.

Ingredients:
1. 1 medium bottle gourd, peeled and minced
2. 1 cup chana dal, soaked for 1/2 hour
3. Oil, 2-3 tsp
4. Tamarind pulp, 2-3 tsp
5. salt, to taste
6. 1 medium onion, chopped
7. 2 thai chili, minced (optional)
8. Garam masala, 2 tsp (optional)
9. cumin seeds, 1 tsp

Instructions:
1. Heat oil in a pressure cooker and then add cumin seeds.
2. When it starts to sizzle, add onion and green chili.
3. Saute until translucent.
4. Add Chana dal and bottle gourd and salt.
5. Mix well.
6. Add 1/4 cup water and pressure cooker until 1 whistle blows.
7. Allow the pressure cooker's lid to open.
8. Add tamarind pulp and garam masala.
9. Boil on high heat with an open lid to let any excess water evaporate.

Garnish with kasuri methi (optional).

Serve warm with phulkas/roti/indian bread.

Mango Smoothie

2011-04-14T13:23:00.000-07:00

Care for a smoothie decadent? Would like to indulge in a sugary extravaganza? Mango heaven, anyone? Ditch the diet and let loose. This Mango smoothie is well worth it.

Ingredients:
1. Ripe mango, 1, pureed
2. Milk, 1.25 cup
3. Vanilla ice cream, 2 scoops
4. 2 tsp sugar.

Instructions:
Blend it together.

Mmmmmmmmmm!

Curried Shrimp Quinoa

2011-04-13T20:39:00.000-07:00

We've been introduced to Quinoa before, right?

I recently bought a big bag of shrimp and organic Quinoa and came up with this recipe.

1. 2 cups quinoa
2. 1 cup cooked, peeled, shrimp
3. 1 tsp coriander powder
4. 1 tsp cumin powder
5. 2 tsp lemon juice
6. Olive oil
7. 1 large onion, chopped
8. 2 pods of garlic, minced
9. 2 thai chili, minced
10. .5 tsp red chili powder
11. salt to taste
12. 1 tsp turmeric powder
13. frozen veg, 1 cup

Instructions:
1. In a bowl, add shrimp, red chili powder, turmeric powder, salt and marinade for half an hour.
2. In a wok, add olive oil and onions, garlic, and green chili.
3. Saute until the onions caramelize.
3. Add coriander powder, cumin powder, salt, red chili powder to taste, lemon juice, frozen vegetables. Mix.
4. Add quinoa and water and boil.
5. Lower the heat and simmer until the tails of the quinoa appears.
6. Add the shrimp and cook for another few mins.
Note: You an leave this step if you want a vegetarian curry.

Shreekhand (Indian Mango Pudding)

2011-04-11T08:24:00.000-07:00

1. 2 cups plain yogurt
2. 1 cup kesar (saffron) mango pulp
3. 4 tsp sugar
4. 3 tsp cardamom powder

Instructions:
1. Strain yogurt with a muslin cloth for a few hours until the water leaves the yogurt.
Tip: This can be done by hanging yogurt in a muslin cloth, tied to the faucet of your tap, in your sink.
2. Add mango pulp to this thickened yogurt.
3. Add sugar and cardamom powder.

Voila! A mouth watering dessert is ready to be devoured!

Indian Style Perogies

2011-04-10T17:44:00.000-07:00

Perogy is a stuffed dumpling. The frozen variants are an easy to cook snack. This is an Indian style Perogy recipe: Perogies with caramelized onions in a melange of Indian spices and infused with a flavoured oil.

Ingredients:
1. Mustard seeds, 1 tsp
2. Cumin seeds, 1 tsp
3. Heeng, a pinch
4. Turmeric powder, 1 tsp
5. Coriander powder, 1 tsp
6. Cumin powder, 1 tsp
7. Salt to taste
8. Onion, half, minced
9. Garlic, 2 pods, linched
10. 1 thai chili, minced.
11. Oil
12. 10 frozen cheese and potato perogies, blanched.

Instructions:
1. Heat a wok and add oil.
2. Crackle mustard seeds in this oil and then add cumin seeds.
3. When the cumin sizzle, add heeng and turmeric powder.
4. Add onion, chili, garlic and saute until the onions turn golden brown.
5. Add coriander powder and cumin powder and blanched perogies.
5. Cook on medium high heat for 5 mins, adD salt and mix flipping the perogies until they turn golden on each side.

Serve warm with a side of sour cream.
Perfect for Breakfast.

Bhindi Fry (Okra)

2011-04-09T12:18:00.000-07:00

Bhindi, also known as Lady's Finger or Okra, is an evergreen vegetable of, interestingly, African descent. It is one of those vegetables that seldom go disliked. Simple yet sensational, this side dish is a winner. Go Green!

Ingredients:
1. Okra 1 pound, chopped
2. mustard seeds, 1 tsp
3. cumin seeds, 1 tsp
4. heeng, a pinch
5. Salt to taste
6. Red chili powder, 1.5 tsp
7. turmeric powder, 1 tsp
8. dried red chili
9. oil

Instructions:
1. Heat a wok and and oil.
2. Add mustard seeds and dried red chili.
3. When the mustard crackles, add cumin seeds.
4. When the cumin sizzles, add heeng and turmeric powder.
5. Add okra and mix well.
6. Cook until the okra turns slightly brown.
7. Add red chili powder and salt.
8. Mix well.

Serve with Aloo ki Kadi and Roti. Alternatively serve as a side with Dal and Rice.

Decorating Baked Goodies and Presentation Tips

2011-04-08T12:18:00.000-07:00

As an amateur cook, I do not quite dread cooking. However, I shake to bake and more so when I have to decorate the baked good. There is so much I can learn in the baked goods decoration arena. And today is a step towards this.

Some of you may have noticed the Return of the Garnishing Event a few posts ago on my blog. I've received a couple of entries but there is this one blogger for whom I hold special fondness. The fondness not only comes from her talent and personality but it comes from her style, ability to think outside the box and fearlessly experiment. Her presentation techniques for baked goodies never cease to amaze me. With no further ado, please let me re-introduce you to 'in-the-moment' Nazarina of Giddy Gastronome. Via digestive biscuits, Naz offers a couple of suggestions on how something so healthy can also be made to look rich and appealing.
Note: The tips below is a paraphrased edition of Naz's style with slight additions from my end.

Here are some economical yet head turning presentation techniques from the horse's mouth:
1. Be whimsical or edgy with garnishes. For example,
consider garnishing with a chocolate writing.
2. Use edible garnishes that complete the dish. For example, use cheese to garnish crackers.
3. Stock up on dollar store bought cookie cutters.These can be used to get shapes of edibles such as cheese that will be used as as a garnish.
4. Use toppers or plastic toys to decorate cakes or cookies. These can be found at craft stores like Micheal's.
5. Use a complementary tablecloth of wrapping paper as a base for the edibles. This will bring the colour of your baked goodie to the foreground.

For more tips and techniques on garnishing, see here.

Aloo Tikki/ Ragda Patties (Potato Cutlets) AND AWARDS

2011-04-07T18:51:00.000-07:00

I am a class one fanatic of Aloo Tikkis. I can gobble up more than 15-20 at one time. Give it to me anytime of the day or night and you will be surprised how clean a full plate will be returned back to you - cleaned to perfection.

After all, aloo tikki (also known as ragda patties) is one popular chaat (street food) originating from the North of India. Enjoy sheer bliss with each bite.

Ingredients:
1. 4-5 boiled potatoes, peeled, mashed.
2. Salt to taste
3. Thai green chili, 1, minced.
4. Red chili powder, to taste (I added 1tsp).
5. Garam masala, 1 tsp.
6. Freshly chopped coriander leaves, 1 cup.

Instructions:
1. Mix everything together. Make round flat balls of this.
Note: If your potato balls are falling apart, add a few tbsp of corn flour to hold them together.
2. Shallow or pan fry the patty on one side.
3. When golden brown, flip and cook on the other side.
4. Serve warm.

Top/Garnish with Chickpeas, Tamarind Condiment, Coriander Condiment, chopped red onion, and Hot Chai!!

Bliss!

Thanks to Sneha of Inspirational Art of Cooking for a bunch of awards!

Namely: Stylish Blogger, Kreative Blogger, Cute little chef, and Yummy recipes awards.

I am overwhelmed by the appreciation and support that you have shown!

I cannot express my gratitude to you in words. It is positivity that keeps me going. Thanks, Sneha! :)

I would like to pass on this award, as a token of gratefulness, to my readers who are following me both via Google Connect and Networked Blogs and have showed their support to me by becoming a fan of my blog page on Facebook. You people are amazing!

Rajma (Red Kidney Beans Curry)

2011-04-03T18:52:00.000-07:00

Rajma needs no introduction. It's a classic North Indian dish packed with protein and flavour, served in everyday meals. It tastes best with steamed white rice. As you can see, I like my rajma with more gravy as it I am not a fan of dry white rice.

This dish needs preparation unless you choose to use canned red kidney beans available at the stores. I prefer to soak my beans overnight rather than using canned or preserved food products.

Ingredients:
1. 5 fists of red kidney beans, soaked overnight.
2. Salt to taste
3. Onion, 1
4. Garlic, 2 pods
5. Cumin seeds, 1 tsp
6.Thai green chili, 1
7. Rajma powder, MDH, 3-4 tsp
8. Tomato paste, 3-4 tsp
9. Oil
10. heeng, a pinch
11. turmeric powder, 1 tsp

Instructions:
1. Grate onion, garlic, chili.
2. Pressure cooker kidney beans and allow 4-5 whistles to blow.
3. Heat a wok and then add oil.
4. Add cumin seeds and let it sizzle.
5. Add a pinch of heeng and turmeric powder.
6. Add the grated paste and mix well. Cook until it slightly changes colour.
7. Add in rajma masala and tomato paste
8. Cook until it leaves the oil.
9. Add some water as per desired consistency.
10. Let it simmer for 10 mins.
11. Add in boiled kidney beans and mix well.
12. Simmer for another 10-15 mins.

Serve warm with steamed white Basmati Rice.

Home Style Kashmiri Dum Aloo (Creamy Potato Curry) AND AWARD!!

2011-04-02T01:20:00.000-07:00

Dum Aloo is a classic and signature North Indian delicacy that was traditionally cooked in a sealed clay pot to avoid the moisture from escaping. In a modern world and in the everyday kitchen setting, this recipe is the closest contemporary counterpart. Dum Aloo is characterized by a rich and creamy gravy with potatoes that are boiled and then pan fried.

My mom would often make Dum Aloo at home during my childhood days.

I had a bunch of potatoes in my pantry that needed attention. I am bored of cooking and eating the usual suspects (read dishes) for lunch/dinner. So, after so many years, I decided to try my luck with a new recipe.

1. 2-3 potatoes, boiled, peeled, haved, forked, then pan fried.
2. 1 onion grated
3. 1 pod garlic
4. cashewnuts, a handful
5. Dry roasted cloves, peppercorn, poppy seeds, and cinnamon
6. yogurt, 1 cup, whisked
7. 1 tsp cumin seeds
8. 1 bay leaf
9. 1 pinch of heeng
10. tomato paste, 3-4 tsp
11. 1 tsp Cumin powder
12. 1 tsp Coriander powder
13. 1 tsp red chili powder
14. 1 tsp turmeric powder
15. 1 tsp ghee or clarified butter
16. mace, a small piece
17. nutmeg, a pinch
18 Salt to taste

Instructions:
1. Grate roasted cloves,onions, garlic, cinnamon, poppy seeds, black peppercorn, mace, nutmeg, cashews.
2. Heat a wok.
3. Add ghee and cumin seeds and let it sizzle.
4. Add a bay leaf to this and heeng.
5. Add grated ingredients.
6. Add ingredients 10-14 and salt. Cook till it leaves the ghee. If you like a kick, add some garam masala. I did.
7. Add water and yogurt and let it simmer for 10 mins or so.
8. Add pan fried boiled potatoes and cook for another 5 mins or so.

Serve Warm with roti or parantha.

Verdict: Did not regret it.
Food Palette Pink!
Disclaimer: Weight watchers, beware!

Priya, from Now Serving, has kindly bestowed me an award. Thanks,Priya! This means a lot to me and I am grateful! It's so much fun blogging with you guys. This blog world is a better place to be in because of positive energy bloggers like you disseminate. I love visiting all your blogs. You all are a great bunch!

Since the award needs to be passed on to a specific person, this time around I would like to pass on this award to Prathibha of Chef and Her Kitchen. Pratibha is one talented blogger and I feel that her blog kicks some ass. Congrats, Prathu!

Bharva Baigan Take 3 (Bharelu Ringan nu Shak/ Stuffed eggplant)

2011-04-01T09:18:00.000-07:00

Stuffed Eggplant is my favourite. I enjoy experimenting with different fillings. The first time I cooked it my mom's way. The second time around, I made it my aunt's way. This time I decided to make it the South Indian way.

I had devoured the South Indian way at my husband's friends' house and I had asked them for the recipe. Although, they never gave me the recipe, I was able to find my way and was very happy with the results. I am slowing falling all the more for South Indian cuisine!

1. 1/4 tsp fenugreek seeds
2. 4-6 laung
3. 2 tsp cumin seeds
4. .5 tsp heeng
5. 4 dried red chili or to taste
6. 5 tsp chana dal
7. 5 tsp urad dal
8. salt to taste
9. turmeric powder, 2 tsp
10. coriander powder, 5-8 tsp
11. amchoor powder, 2 tsp
12. oil
13. indian small round eggplants, 10
14. potatoes (optional), peeled and cubed.

Instructions:
1. dry roast ingredients 1-7. you can leave out the heeng at this time if you wish.
2. Grind dry roasted ingredients with heeng and ingredients 8-11.
3. make 2 slits at the base of the eggplants, perpendicular to each other.
4. Mix the ground ingredients with oil and mix well.
5. stuff the slits with this masala.
6. Heat oil in a wok.
7. add cumin seeds and let it sizzle.
8. add potatoes and the remaining masala (if any) and cook till al dente
9. add in the stuff eggplant with a little bit of water.
10. simmer on low heat flipping the eggplants so that it cooks evenly on each side.

serve warm as a side with roti and dal or with rice and dal.

Bisi Bele Bhath

2011-03-28T21:04:00.000-07:00

Bisi Bele Bath is a one-pot south Indian delicacy. It is nothing but rice and lentils together. To be brutally honest, it is not the most photogenic dish. It's the most delicious dish!

For me, the Bisi Bele Bath at the restaurant tastes better. There is nothing wrong with this recipe though. I might be biased about my cooking?

Ingredients:
1. 1 mace
2. 4-6 cloves
3. 1 tbsp chana dal
4. 1 tbsp urad dal
5. 1/4 tsp fenugreek seeds
6. 3 tbsp poppy seeds
7. 1 inch cinamon
8. 10-12 dried red chili
9. 2 tsp coriander powder
10. 3 sprigs of curry leaves
11. 2 small tomatoes.
12. 2 large onions, chopped
13. oil
14. 3 tbsp ghee/clarified butter
15. 1/2 red green pepper, chopped
16. green beans, 1 cup, frozen
17. turmeric powder
18. toovar dal, 2 cups
19. 2 cups white rice, steamed
20. salt to taste
21. tamarind pulp
22. mustard seeds
23. peanuts (optional)
24. heeng
25. Jaggery, 1 tsp

Instructions:
1. Dry roast ingredients 1-8.
2. Grind the dry roasted ingredients with coriander powder. This will give you the spice mix. You can also add dried coconut, shredded.
3. Boil dal with turmeric powder and salt in a pressure cooker.
4. When the cooker opens, add tamarind pulp and jaggery. You can also add red chili powder depending on how hot you like it.
5. Heat oil in a wok and fry onions.
6. Add red bell pepper, tomatoes, and curry leaves to this. Cook till al dente.
7. Mix this and green beans to the dal and boil the dal.
8. To the dal, add 6 tsp of the spice mix and rice.
9. Heat ghee in a wok and add mustard seeds and let it crackle.
10. Add heeng to the ghee and then add peanuts and temper it in the dal

Serve hot with some salad.

This recipe was adapted from here.
Tried and Tested.

Home Made Bhel Puri

2011-03-27T17:23:00.000-07:00

Bhel puri is Indian street food. It is a popular snack eaten tapas style. Bhelpuri is known as Jhal Muri in West Bengal. The doting of Bhelpuri comes from the combination of flavours and textures that it offers. The crunch of flour biscuits and the crispiness of Sev gives the dish presence to the palate while the softness of rice puffs and boiled potatoes counters the crunch in a positive way. The tamarind date condiment brings out a tangy-sweet taste whereas the addition of coriander condiment puts forth a savoury sensation. The balance of flavours makes this snack a family favourite.

Bhelpuri is rather easy to make, given that you have some basic ingredients. Stock up on the store bought biscuits and rice puffs. Refrigerate or freeze up the condiments. When you have a surprise guest over or when you suddenly go ravenous, throw everything together and a snack will be ready in a jiffy.

The caveat to this dish is that, once made, it must be consumed fresh otherwise it will go soggy. The fun of this dish comes from it's freshness.

Ingredients:
1. Khajur Imli ki chutney (Date Tamarind condiment), cooled.
2. Dhania ki chutney (Coriander condiment)
3. Golgappas or Papdi (Flour biscuits - can be found at Indian stores)
4. Murmura (Rice puffs)
5. Surati Sev (Flour snack - can also be found ready made in packets at Indian stores)
6. Red onion, chopped, 1 cup
7. Freshly chopped coriander leaves, 1/2 cup
8. Potato, boiled, peeled, cut in cubes, 1 cup
9. Black salt or kala namak
10. Lemon juice
11. Red chili, chopped (optional)

Instructions:
Throw everything together, mix well and serve fresh and consume right away.

This recipe is inspired from Tarla Dalal's. This is a bookmarked recipe.

Cold Coffee

2011-03-26T18:07:00.000-07:00

What is better on a sunny day than a gulp of cold coffee? Refreshing, rich, and caffeine kick. Sound right to me!

Serves 4. No preparation required.

Ingredients:
1. 3-4 scoops of vanilla ice cream
2. 2 cups milk
3. 3-4 tsp sugar or as per taste
4. 2 tsp coffee

Instructions:
1. Blend everything together and serve chilled.

AH!

Dahi Bhalla/Vada (Lentil dumpings in Flavoured Yogurt Sauce)

2011-03-25T19:32:00.000-07:00

My post on Tamarind Chutney was a prelude to this recipe as well as one upcoming post.

Dahi Bhalla or Dahi Vada is a popular North Indian snack known as Chaat or street food. I learned how to make Dahi Vada by my mom. It was one of the first things I learned to cook. Today, I made this after some twenty years and it still turned out perfect! *Blushes*

1. 1 cup urad dal (while lentils)
2. Heeng
3. Salt
4. Thai chili, 1
5. Yogurt
6. Tamarind Chutney
7. Cumin powder (optional)
8. Sev (store bought, optional)
9. Chaat masala (optional)
10. Sugar

Instructions:
1. Soak the urad dal overnight.
2. Strain the water and grind the lentil in a food processor with thai chili, heeng, and salt. This will give you a batter.
3. Heat oil in a deep bottomed vessel. Drop portions of the batter the hot oil with a spoon.
4. Fry until the drops turn golden brown. This will give you lentil dumplings.
5. Transfer the fried lentil dumplings to a pot with salted water.
6. Sqeeze the water out of the dumplings and set aside.
7. Whisk yogurt and add sugar, red chili powder, and cumin powder to it.
9. Pour this yogurt over the dumplings.
10. Garnish topped with tamarind chutney, sev, chaat masala.
11. Refrigerate for a few hours.

Serve chilled.

Egg Curry

2011-03-24T22:23:00.000-07:00

I had a dozen eggs left over from the cupcakes. This is what I did to it.

Healthy and easy to make, it hit the spot!

Ingredients:
1. 8 hard boiled eggs, shell removed and cut in half.
2. 2 onions
3. 3 pods of garlic
4. 1 inch ginger
5. 1 thai chili
6. oil
7. 2 tsp coriander powder
8. tomato paste
9. salt to taste
10. tamarind pulp
11. turmeric powder, 1 tsp
12. red chili powder, 1 tsp
13. 1.5 tsp cumin powder
14. mustard seeds, 1 tsp
15. cumin seeds, 1 tsp
16. curry leaves, 3 sprigs (optional)

Instructions:
1. Blend the onion, thai chili, ginger, and garlic to form a smooth paste.
2. Heat oil in a wok.
3. Add mustard seeds and let it crackle.
4. Add cumin seeds and curry leaves.
5. When the cumin seeds sizzle, add onion-chili-garlic-ginger paste.
6. Fry till it changes colour.
7. Add turmeric, coriander powder, cumin powder and cook until it leaves the oil
8. Add tomato paste and fry for another few mins and mix well.
9. Add red chili powder
10. You can add tamarind pulp and some water at this point and boil it to increase the quantity of the gravy.
11. Add eggs and cover for 5 mins on medium to low flame.

Sunday ho ya Monday, roz khao Ande!! :)

Serve hot with rice or roti.
C for Curry.

Basundi

2011-03-22T20:14:00.000-07:00

Basundi is a Gujarati milk based dessert. Basundi is easy to make, tastes great, and is rather healthy (minus the sugar). I was introduced to Basundi by my new cookbook and while researching Gujarati recipes online. The first time I made Basundi, was also the first time I tried this dessert. Then I was unfamiliar with Charoli nuts (seeds of Buchanania lanzan) as an ingredient to this recipe. But later on, at a relative's place, when I tried Basundi with these nuts, I realized how it took the deliciousness of this dessert to the next level. I was extremely happy with the results this time around.

Ingredients:
1. Charoli seeds (can be found at Indian grocery stores)
2. Sugar
3. 1 L half and half milk
4. Saffron strands, 4-6
5. Almonds, soaked overnight
6. Cardamom powder (optional)

Instructions:
1. Boil the half and half milk.
2. Reduce the heat and simmer until it reduces to 1/4th quantity.
3. Add sugar to taste and saffron. Mix.
4. Let the milk cool then add charoli and almonds or any other nut of your choice.
5. Refrigerate for a few hours.

Serve chilled as a dessert or with lunch/dinner as a side.

Imli ki Chutney (Tamarind Dates Dip or Condiment)

2011-03-22T11:58:00.000-07:00

Imli ki chutney is an interesting sweet-tangy sauce often used in Indian cuisine as a topping or garnish, key ingredient in various Indian snacks or street foods (chaat), and of course as a condiment or dip for samosas etc. This condiment may look gross to poeple who are unfamiliar with it but when you taste it, you will fall in love.

This was my first try and it turned out well. Thanks to Tarla Dalal.

Ingredients:
1. 2 cups dates (khajur), pitted
2. Jaggery (Gur), 1 cup
3. Tamarind (imli), 1/2 cup
4. Salt, 1/4 tsp
5. Cumin seeds (optional)

Instructions:
1. Add all ingredients and water to a pot and simmer for 30 mins.
2. When cooled, liquify in a food processor.
3. Refrigerate and use.

This can be stored for a few weeks in the fridge.

Vegetable Biryani

2011-03-20T13:26:00.000-07:00

Holi Hai!

How best to celebrate Holi but with colours? Given that I am a neat freak, my splash of colours went my plate rather than my clothes! After all, Vegetable Biryani is well worth it when it comes to cooking for festivals. This is an authentic veg biryani recipe and not the phoney pilaf versions sold at some fake Indian restaurants.

Don't be intimidated by the long list of ingredients. You will be well rewarded for your endevaour with the results. Thanks to my college chum Nidhi and blogger buddy Prathu for being my inspiration for this recipe.

Ingredients:
1. Safrron, 4-5 strands
2. cloves, 8
3. cardamom, 8
4. black cardamom (badi elaichi) 2
5. bay leaf, 1
6. yogurt 2 cups, whisked.
7. Salt to taste
8. .5 tsp red chili powder
9. Ghee or clarified butter, 2 tsp
10. oil, 4-5 tsp
11. cinnamon or dalchini, 2 1-inces sticks
12. Veg biryani masala, appx 4-5 tsp
13. veg biryani paste, 4-5 tsp
14. onions, 2, sliced.
15. tomato, 1 chopped in bite size pieces.
16. red bell pepper or shimla mirch, 1, chopped
17. cauliflower, florets abt 15
18. green beans, 1 cup, chopped
19. peas, 1 cup
20, carrots, 1 cup.
21. cashewnuts, a handful
22. rice, 2.5 cups
23. garlic, 2 pods, minced
24. ginger, 2 inches long, minced
25. potatoes, 2, diced
26. fresh curry leaves, 3 twigs
27. whole peppercorns, 4

Instructions:
1. Wash rice and in a rice cooker, add rice, water, bay leaf, 1 inch cinnamon, peppercorns, 4 cloves, 4 green cardamom,2 black cardamom, salt, oil, saffron and let it cook.
2. When done, set it aside and let is cook.
3. In a big bowl, marinate potato, cauliflower in whisked yogurt.
4. In a big wok, heat ghee.
5. Add 4 cardamom, 4 cloves, 1inch cinnamon, cashewnuts,curry leaves, onion, garlic, ginger and fry until the onion turns golden brown.
6. Add the marinated vegetables in yogurt and then add veg biryani masala and paste.
7. cook until the potatoes turn golden brown and slightly coated with the spices.
8. Add red bell pepper, peas, carrots, green beans, some water and mix well.
9. Cook until all vegetables are al-dente and adjust seasoning as per taste. Add salt and mix.
10. In an oven safe dish, line it with aluminium foil.
11. Add a layer of rice then the cooked vegetables, alternate layers of rice and vegetables in this oven safe dish.
12. Cover with foil and put it in a pre-heated oven at 350 deg for 5 mins.
13. Mix well and cook for another 5 mins.

Serve warm

Quinoa Pilaf

2011-03-19T23:31:00.000-07:00

As I discovered Avacado and other fruits and vegetables after moving to North America, I discovered some new grains. One such grain was Quinoa. Quinoa (pronounced keen-wa) is a high protein grain from South America. It comes in two forms: red and white. White Quinoa resembles sesame seeds. It tastes savory and slightly nutty when cooked right. It is hard for someone to not like quinoa as it can be tasteless if you cook it in water with a pod of garlic. Quinoa is very filling and nutritious and so it is guilt free indulgence.

This recipe is of Quinoa Pilaf.

Ingredients:

1.1 cup Quinoa
2. 2 tbsp olive oil
3. 1 small onion, diced.
3. 2 pods of garlic, minced
4. 1 tsp turmeric powder
5. 2 tsp coriander powder
6. 1 tsp red chili powder
7. 1 cup frozen vegetables
8. 3 cups water
9. Salt to taste
10. Coriander leaves, chopped (optional)
11. 1 cup minced potatoes, (optional)

Instructions:
1. Wash Quinoa and set aside.
2. Heat a wok then add olive oil.
3. Add the garlic and onions and saute till translucent
4. Add frozen veg and potatoes and then cook.
5. Add quinoa, salt, coriander powder, red chili powder, salt, turmeric powder, and water.
6. Boil on high heat till the tail of the quinoa appears.
7. Lower the heat and simmer till the water disappears.

Serve warm garnished with freshly chopped coriander leaves.

Shahi Paneer

2011-03-17T22:02:00.000-07:00

Paneer is Cottage cheese. Paneer can be cooked in many forms such as Spinach Paneer, Peas Paneer, and many more.

One variant, however, is considered of a totally elite class. Shahi Paneer - the literal translation is Royal Cheese. And indeed is this dish Royal. Shahi Paneer is cheese in a thick and creamy tomato gravy.
It's a typical North Indian and Mughalai decadent that is popular on menus at restaurants and as a special dish at the dinner table at house parties.

Ingredients:
1. 1/2 kg paneer
2. Handful of cashewnuts
3. 3 tsp sugar
4. 1/2 medium onion
5. 70 ml tomato paste
6. 3-4 pods of garlic
7. 1 inch ginger
8. Salt to taste
9. 1 cup whip cream
10. 1 cup milk
11. 2 tsp coriander powder
12. 1/2 tsp red chili powder
13. 1 tsp turmeric powder
14. 1/2 tsp heeng
15. 1.5 tsp shahi paneer masala
16. Oil
17. 1 tsp garam masala
18. 1 small thai chili

Instructions:
1. Grind cashewnuts, onion, ginger, garlic, chili to form a paste.
2. Heat oil in a wok and then add this and cook until it changes color
3. Add the masala ingredients and tomato paste
4. Cook until this leaves the oil. Then add sugar and salt. Miz.
5. Add the paneer and cook for anther 5 mins.
6. Add milk and mix.

Garnish with kasuri methi and freshly chopped coriander leaves.

HAPPY HOLI!!

Dhoodhi Muthiya (Bottle Gourd Steamed Pan Fried Dumplings)

2011-03-15T19:27:00.000-07:00

As my reader you must be aware of my obsession with Gujju culture and cuisine. You can find one meal Gujju dishes such as Vagharela Bhaat, Dal Dhokli; snacks like Khaman Dhokla and Lentils like Gujarati Dahl on my blog. This post comes as an addition to the series of the Gujju cookery that I have been upto.

Since one of my readers requested me to post a snack recipe, I thought why not post a Gujju snack from my very first (purchased) cook book? Muthiya is nothing but steamed dumplings made of vegetables and 3 different kinds of flour mixed with traditional Indian spices. Seasoned with sesame seeds and asafoetida, this dish pampers your palate and satiates your starvation. Muthiya was known to be a popular Gujarati tea time snack but today it has slowly and steadily transcended the borders of western India to make it a dish that everyone embraces. Weight watchers or flavour finders, all enjoy this dish alike. Take my word for it :)

Ingredients:
1. 2 cups shredded white bottle gourd/pumpkin (dhoodhi/lauki/gheeya), the water strained from the vegetable.
2. 1 cup shredded onion.
3. 2 tsp ginger-chili, shredded.
4. 1 tsp cumin seeds (jeera)
5. 1 tsp fennel seeds (Sauf)
6. 1 tsp turmeric powder
7. Salt to taste
8. 2 tsp sugar
9. 2 cups whole wheat
10. 1 cup besan (chickpea flour)
11. 3/4 cup suji (semolina)
12. .5 tsp baking soda
13. 1 tsp garam masala
14. 6-8 tsp oil.
15. Rai or mustard seeds, 1 tsp
16. Til or sesame seeds, 1 tsp
17. Chopped coriander leaves, 1 cup
18. 1 tsp heeng
19. 2 tsp lemon juice

Instructions:
1. Mix the pumpkin, onion, chickpea flour, semolina, wheat flour, 4 tsp of oil, cumin and fennel seeds, .5 tsp heeng, lemon juice, turmeric powder, salt, sugar, baking soda, garam masala and make a dough with the pumpkin water.
2. Oil your hands and make cylinderical threads of the dough and place on a steamer. Steam on medium heat for 30 mins or until a toothpick comes out clean.
3. Let it cool. Then chop into 1.5 or bite inch pieces. Set aside.
4. In a wok, heat 4-5 tsp oil and add mustard seeds and let it crackle.
5. Add sesame seeds and .5 tsp heeng.
6. Add the chopped bite size pieces of the dumpling and cook until they turn brown.
7 Garnish with freshly chopped coriander leaves.

Serve warm with chilled Dhania ki Chutney

Need more proof that I am no more a rookie in Gujju cooking? :-) You'll get it!

Chocolate Cupcakes

2011-03-14T07:56:00.000-07:00

Both Mr. Husband and I are huge fans of Starbucks Chocolate Cupcakes. Paying a hefty price for them along with the calorie intake, however, often holds us back from devouring this heavenly treat.

I decided I would venture into baking cupcakes. For those of you who have been following me from the start must be aware that with trepidation, had I entered the world of baking. It was way back when that I had discovered that baking is not rocket science. But today I baked with greater confidence.

Although Mr. Husband had apprehensions over my baking skills, I managed to get him to come around. He pitched in with the beating and measurements and deserves the credit for the outcome as much as I do. Delighted with the results, we'd recommend this recipe to any newbie baker. This recipe will drift you away to chocolate paradise.

Ingredients:

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened or melted
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
Store bought Frosting and Decoration sprinkles (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 1/2 full.
Bake for 15 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Frost with chocolate favorite frosting when cool.
Sprinkle decoration on top.

Crazy about cakes!

Khichdi (Rice and Lentil Stew)

2011-03-13T14:31:00.000-07:00

Khichdi is sheer comfort food. Easy to digest and packed with great nutritional value, this dish tastes scrumptious. Khichdi is a smooth mixture of rice and dal, tempered in a flavoured oil. Khichdi is packed with protien as the main ingredient of this dish is lentil. The goodness of turmeric, the crunchiness of mustard and cumin seeds, the hotness of red chili powder, and the kick from our very own heeng, make this dish a simple yet enjoyable delicacy all over India.

Serves 2. No preparation required.

Ingredients:

1. 1 cup of moong dal
2. .5 cup rice.
3. 3-4 cups water
4. 2-3 dried red chili
5. .5 tsp heeng
6. Salt to taste
7. .5 tsp red chili powder.
8. 1 tsp turmeric powder
9. 1 tsp mustard seeds
10. 1 tsp cumin seeds
11. Oil or ghee

Instructions:
1. Wash moong dal and rice.
2. In a cooker, add water, rice, dal, salt, turmeric powder.
3. Allow 3 whistles to blow.
4. When the cooker opens, heat oil in a ladle.
5. Add red chili, mustard powder and heat till the seeds crackle.
6 Add cumin seeds and let it sizzle
7. Add heeng, red chili powder.
8. Add the tempering to the pressure cooker.

Serve warm with yogurt, fresh cut red onion, hot pickes, mashed potatoes (bharta), and papad.

The Return of the Garnishing Event

2011-03-12T20:07:00.000-08:00

After the huge success of the Garnishing event hosted by me in a few years ago, I have decided for it's comeback.

I have decided to make this a monthly event. The last date for submitting entries is the 20th of each month. You can send as many posts as you want to this event. However, a maximum of one post per blog per month shall be showcased in the Garnishing series. Archived posts are also allowed as long as it is linked back to this announcement.
This event is only open to bloggers.

Guidelines:

Send your best garnished dish. You must send unique posts to this event.
The post should preferably be about the presentation or garnishing of an Indian dish but is not restricted to any cuisine.
You must have a picture of the garnished dish on your post and it must be the picture of your recipe.
Link back to this announcement with the logo above.
Send me an email with your post at food[dot]fanatic[dot]recipes[at]gmail[dot]com. In the subject say Garnishing Event.
Please include the following details:

Your name
Blog name
Post URL
What tips or tricks do you implement to garnish your dishes (some rules you follow, presentation advice, photography clues, etc)
How you garnished it (carving steps, sprinkling ingredients etc)

I'll get the photograph from your post. Looking forward on hearing from all of you.

For extra entries, follow my blog publicly, in a reader, subscribe by email, like the site's facebook page and leave a comment for each entry right here in this post.

Dal Dhokli (Savoury Pita bread immersed in tempered lentil soup)

2011-03-12T13:18:00.000-08:00

Dal Dhokli - the name was new to me but the delicacy itself was not. As a kid, my mom would occasionally cook a variant of this dish. Back in the day, we called it Dal Pitta (literal translation is Savory Pita bread immersed in a tempered lentil soup). This dish was never my favorite and so conveniently I made it a point not to learn the recipe. My mantra was that if I don't know how to cook it, I wont have to cook it :) But life often has interesting things in store for us...

As you know, I was married into a Gujju family. The other day we were invited for dinner at Mr. Husband's Gujju friends' place. To my surprise, they served Dal Dhokli for dinner. That is when I discovered that Dal Dhokli/Dal Pitta was an integral part of and typical Gujarati cuisine. Counting backwards, that day it had been some 20 years since I last had Dal Dhokli and to my surprise, I fell in love with it. A nutritious one meal dish, the dhokli's melted in the mouth while the warm lentil stew comforted and wrecked havoc in the taste department . How strange it is that the things you like as a kid are no longer on your most-coveted list as an adult and vice-versa! Such was my case.

Filling and delicious, I decided to give this dish a try. It has the goodness of a tasty protein-rich lentil broth along with the wholesomeness of flavored whole wheat pita bread.

Serves 2. No preparation required.

Ingredients:
1. 1 bay leaf leaves
2. Mustard seeds
3. Green chili, finely sliced
4. Tomato chopped
5. Salt 2 tsp
6. Jaggery 4 tsp
7. Oil
8. Heeng, a pinch
9. Red chili powder
10. 1.5 teaspoon coriander powder
11. Fresh Coriander leaves, chopped
12. Toovar dahl, 1 cup
13. Turmeric powder
14. 3 cups whole wheat
15. 1 cup ajwain or carom seeds
16. 1 tbsp ghee or clarified butter
17. 1 inch cinamon stick
18. 1 tsp methi seeds or fenugreek seeds
19. 1/2 inch ginger, shredded
20. A handful of unsalted peanuts
21. A small ball of tamarind pulp, soaked in warm water

Instructions:
1. In a pressure cooker, add 1 cup toovar dahl, salt, turmeric powder, and 3 cups water. Allow 4 whistles to blow.
2. When the pressure cooker opens, let it cool. Then mash the dahl with an electric blender.
3. In a separate pan, heat ghee for the tempering.
4. When the oil is hot, add bay leaf, Cinnamon stick, mustard and fenugreek seeds and let it crackle.
5. Add a pinch of heeng and then add green chili and ginger. When the green chili fries, add coriander powder, red chili powder.
6. Add this, along with a peanuts, to the dal.
7. Boil the dahl.
8. Add gur to the dahl. Mix then add tamarind pulp to the dahl.
9. Make a dough of 3 cups whole wheat with 2 tsps oil, salt, .5 tsp red chili powder, .5 tsp turmeric powder, 1 tsp carom seeds, .5 tsp coriander powder.
10. Make small balls of the dough. Then with a rolling pin, flatten the balls. With a pizza cutter, make slices of the flattened ball. Add to the dahl and let it boil.
11. Garnish with freshly chopped coriander leaves.

This recipe is based off Hetal's recipe and customized to my pantry and taste :) Thanks, Hetal!

Walking down the memory lane!

Hyderabadi Chicken Biryani

2011-03-08T19:58:00.000-08:00

Biryani is my favourite dish. Whenever I go out, I try to order Biryani. I have always yearned to cook Biryani the right away. My several endeavours never met the mark I would have liked. I tried to coax my friend's mom who is from Pakistan to teach me how to cook Biryani but lost the battle :) I wondered what people did that made this dish taste so delicious!

Recently, I got back in touch with one of my college friends who married a sweet guy from Hyderabad. While chatting away with her and catching up, she mentioned she cooks Hyderabadi cuisine. I jumped at the opportunity and urged she give me the recipe for Hyderabadi Chicken Biryani. What could be better? She did!! Thanks, Nidhi. This dish took dinner by storm. Mr. Husband said it tasted like the ones at the restaurant! This time I hit the right note!

I tweaked the recipe to my taste, convenience, and ready availability of ingredients. Maybe I can call it my recipe based on my friend's. :)

Ingredients:
1. 1 pound chicken breasts, cut into bite size pieces
2. 3 pods of garlic, shredded
3. Ginger, a 2 inch piece, shredded
4. Cinnamon sticks 4
5. Cloves 4-6
6. 1 Bay leaf
7. 4-6 cardamom, whole
8. Salt to taste.
9. Oil
10. Yogurt, 2-3 tablespoons

11. Chicken malasa, 4-6 tsp

12. 1 tsp chili powder
13. Turmeric powder, 1 tsp
14. 1 tsp garam masala
15. 2 onions, thinly sliced.
16. 2 cup rice

Instructions:
1. Cut and wash chicken breast pieces

2. Put chicken in a bowl and add yogurt, turmeric powder, 2-3 tsp chicken masala, salt (I added 1 tbsp) and mix well.

3. Leave it to marinate.
4. Heat a wok and add oil, 2-4 cardamom, 2-4 cloves, 2 pieces of Cinnamon stick, then add onions, garlic, ginger, garam masala, 2-3 tsp chicken masala and fry till the onions turn golden brown.
5. Add the marinated chicken in this and a little bit of water.
6. Boil until the chicken is fully cooked. Stir occasionally.
7. In the meantime, wash rice and place it in a rice cooker. To the rice add water, oil, bay leaf, 2-4 cardamom, 2-4 cloves, 1 tsp salt, 1-2 cinnamon stick. Cook the rice until fully done.
8. Line an oven safe dish with aluminum foil. Add a layer of the cooked rice. Then top it with a layer of cooked chicken, then top it with a layer of rice and so on.
9. Cover the oven safe dish with aluminum foil
10. Cook in the oven at 350 deg c for 5 mins.
11. Mix the rice and then cook for 5 more mins in the oven at the same temp.

Serve warm with Raita and Salad

Pao Bhaji

2011-03-04T08:04:00.000-08:00

Pao Bhaji is Indian street food. Pao Bhaji is a potato/tomato based curry that is often eaten as a snack in western India. Pao means bun and Bhaji means vegetables.

It's Mr. Husband's favorite. Pao bhaji is relatively easy to cook and tastes delectable!

You certainly won't regret this one :)

Let's get cooking...

Ingredients:
1. 2-3 tablespoons of ghee
2. 4 potatoes boiled, peeled, mashed.
3. 1/2 small cauliflower boiled, mashed.
4. 1 cup green peas
5. 2 tablespoons tomato paste
6. 1/2 onion chopped
7. 1 thai chili, chopped (optional)
8. 4-5 tsp pao bhaji masala
9. Salt to taste
10. Carrots and green beans (optional), boiled and mashed

Instructions:
1. In a pressure cooker, add potatoes and cauliflower and allow it to boil. 5 whistles should do it. Mash the vegetables coarsely.
2. Heat ghee in a wok and when hot add chili and onion.
3. Saute until translucent.
4. Add tomato paste and mix well.
5. Add pao bhaji masala and cook on high heat until the paste leaves the ghee.
6. Turn the flame down to medium and add the mashed vegetables. Mix well and cook for another 5-10mins
7. Add Salt and peas.
8. Cook for another 5 mins and mix well.

Garnish with freshly chopped coriander leaves and serve warm with pita bread, roti/parantha, or bread/buns.

Potato Salad

2011-03-04T08:02:00.000-08:00

Potato salad is a side dish, served cold, that is a winner at summer barbecue parties, potlucks, picnics, pool parties, or any party where the grub table is full of snacks or finger food. The good thing about Potato salad is that it's easy to prepare, takes minimal time and ingredients, is rather low cost, does not need warming before serving it, and sits well with most people - vegetarian or not.

Next time you're invited to a party, consider taking this for your hosts and then sit back and enjoy the praise :)

Ingredients:
1. 4 Potatoes boiled, peeled, cut into cubes.
2. 5-7 heaping tablespoons Mayonnaise
3. 1 red onion, chopped
4. 1 tsp mustard sauce
5. 1/4 kg carrots, boiled, mashed.
6. Salt and pepper to taste

Instructions:
Throw everything together and mix well.
Refrigerate for a few hours before serving. Poato salad galore.

Fried Idli

2011-02-06T10:07:00.000-08:00

This week I made dosa and idli for Mr. Husband. It was a nice change after having North Indian cuisines cooking in the kitchen for a while. But then there were a ton of idlis left over and I was afraid that he would get bored of eating it the usual way with Sambhar. So then Fried Idli occurred to me. It would be a good packed lunch for him, I thought to myself. And off I was to experiment with this new dish.

I added potato to add interest to the flavours, coriander chutney to give it a twist, lemon juice for the kick, garam masala to add warmth, and veggies to increase the health value of this meal.

Preparation required.

Serves 2 as a meal, 4 for a snack.

1. Mustard seeds, 1 tsp
2. Cumin seeds, 1 tssp
3. Heeng, a pinch
4. Turmeric powder, 2 tsp
5. Garam masala, 1 tsp
6. Red chili powder, 1 tsp,
7. Salt to taste
8. Oil for deep or shallow frying (I chose the latter)
9. Onion, finely chopped
10. Tomato paste, 2-3 tablespoons
11. Coriander chutney, 1 tablespoon
12. Juice of a lemon, 2-3 tablespoons
13. Carrot and peas, 1 cup
14. Ginger, 1/2 inch chopped
15. Garlic, 2 pods, chopped finely.
16. 1 dried red chili, broken into pieces
17. 1 potato, boiled, peeled, cut in cubes
18. Idlis, 5-6, cooled

Instructions:
1. Cut idlis in triangles
2. Heat oil in a wok and shallow fry the idlis. Set aside.
3. Pre-heat another wok and add oil and dried red chili.
4. Add mustard seeds to this other wok and allow it to cracke.
5. Add cumin seeds and when it starts to sizzle, add heeng and turmeric powder.
6. Mix well then add onions, garlic, and ginger. Fry until translucent.
7. Add tomato paste and mix well.
8. Add some water and peas and carrots and boil until all the water disappers.
9. Add some lemon juice, potato, and coriander chutney.
10. Add salt and mix well.
11. Add the idlis.

Serve warm with chilled Raita for lunch or with tea as a snack.

Vagharelu Bhaat (Gujju style fried rice)

2010-09-29T18:22:00.001-07:00

Hola, everyone! I know it's been a long time since I posted. However, a new motivation to post regularly has struck me.

I was recently married into a Gujju family. My husband's family speak a different language - entirely Greek to me. His food and cuisine is also alien. As a new bride in the family, I am anxious to learn and adjust in the new family. Since my parents-in-law are planning to visit us in the near future, I've decided to take a stunt on Gujju cooking.

I have decided to play it safe and start my way bottom up. I googled Gujarati recipes and stumbled upon Cardamom's gujju dishes and also this site. I realized that Gujju food is more or less a variant of North Indian minus a few exceptions. Gujju dishes are distinct with a bittersweet flavour.

Vagharela bhaat seemed to be the best bet in terms of level of difficulty. Vagherla rice is nothing but Desi Style Fried Rice cooked with both salt and sugar. As much of a struggle it is to pronounce the word 'Vagherla', the cooking part was a piece of cake! It turned out tasty and that's all that matters, right? ;)

Ingredients:
1. Oil
2. Mustard Seeds
3. Heeng
4. Onion, finely chopped
5. Tomato, finely chopped
6. Curry leaves
7. Sugar
8. Salt
9. Turmeric powder
10. Lemon juice
11. Coriander leaves, freshly cut
12. Red chili powder
13. Garlic, chopped
14. Green chili, finely chopped.
15. Cooked, cold white rice.

Instructions:
1. In a non stick pan, heat oil.
2. When the oil is hot, add mustard seeds and curry leaves. Let it splutter
3. Add a pinch of heeng and throw in the onions, garlic, and green chili.
4. Fry until translucent
5. Add turmeric powder, salt, sugar, tomatoes, coriander leaves and rice.
6. mix well.
7. Cook for another few minutes then add lemon juice.

Serve warm with Raita.

I'm so excited about trying my hand over this new cuisine that I ordered my first cook book ever - Tarla Dalal's Complete Gujarati Cookbook! So, Keep reading :)

Oven Roasted Potatoes

2010-03-16T20:46:00.000-07:00

It's hard to go wrong with potatoes. Baked, roasted, mashed, or fried, skin on or without, potatoes are an all time winner. Having had a few recent fiascoes in the kitchen, I decided to play it safe. Potatoes it will be, I said to myself. And off I went with the baby red potatoes that I had sitting on the counter, waiting to be devoured.
The ubiquitous Oven Roasted Potatoes Drizzled with Olive oil and Sprinkled with Herbs recipe, I knew, was one formula that equaled Sure Shot Success.

Not only are Oven Roasted Potatoes easy to make; they are versatile enough to be served in many forms - a delicious side to any meat or pasta, a snack with Chai, finger food, or just by it's own to nibble away when there is nothing better to do :)

Loaded with zesty herbs and roasted to perfection, the delightful crispy golden outside and soft, spicy inside wreaked a havoc of flavor in the taste department and was fulfilling and satisfying to the appetite. Try it for yourself!

No preparation needed. Serves 2.

Ingredients:

1. Baby red potatoes, washed
2. Salt
3. Red chili flakes
4. Freshly ground black pepper
5. Basil
7. Oregano
8. Olive oil

Instructions:
1. Cut potatoes into wedges and place on an aluminum sheet. Leave the skin on.
2. Drizzle olive oil on the potatoes.
3. Sprinkle basil, oregano, red chili flakes, salt, black pepper.
4. Toss to perfection.
5. Bake for 30 minutes at 400 degrees in an oven.

Potatoes are ready to eat. Serve as a side or as finger food or another item at a BBQ party!

Beet soup

2010-03-07T13:38:00.000-08:00

Isn't it easy to get bored in the mundane routine of life and also tired of the usual home cooked stuff? How often can you go out to try a new cuisine or do you ever have enough dishes on your cooking list to keep a variety indefinitely going?

I am constantly running out of ideas. Stretching out and experimenting with new things keeps me involved. Cooking something I have never before is fun and exciting. It keeps the kitchen as well as the appetite alive.

Last year, I discovered tarot root. This year, I found beet. Beet is one of those vegetables that has never been a part of our groceries. With it's deep blood red color, this vegetable intrigued me. I've been looking around for how I could play with this vegetable. I have found answers through people/blogs - juice, salad, and soup. Beets are loaded with vitamins A, B1, B2, B6 and C. The greens have a higher content of iron compared to spinach. They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium, and iron.

Having had no past experience with beet, I decided to play it safe. I was warned of the hard texture of this veggie and wasn't so sure how it would taste so I decided to boil the beets and puree them into a soup. I am a soup lover.

Adapted from here.

Ingredients:
1. Chicken or Vegetable broth
2. 1 onion, chopped
3. 3 spoons olive oil
4. Salt
5. Pepper
6. Rice vinegar (substitute with rice wine)
7. 1 mashed potato to counter the bitterness of beet.
8. 2 beets, boiled and chopped
9. Few cloves of garlic, peeled and chopped
10. 1 spoon brown sugar (I used jaggery)
11. Green onion for garnishing
12. Sour cream for garnishing
13. Freshly ground black pepper
14. 2 tablespoons tomato paste. This is not necessary but I threw it in just because I love tomatoes!

Instructions:
1. Heat olive oil in a skillet.
2. Saute the onion and garlic in the oil until golden
3. Add the mashed potato, tomato paste, and beet.
4. Cook until tender.
5. Add the broth and bring to a boil. Keep stirring occasionally.
6. Add vinegar, salt, pepper, sugar.
7. Cover and cook on low heat for about 25 minutes. Allow the vegetables to soften.
8. Cool and set aside.
9. In a food processor, blend to a liquid.
10. Heat again
11. Garnish with sour cream and green onion.

Serve hot with garlic bread.

Verdict: Healthy, looks great, but we discovered that beet is not our favorite!

Dhania ki Chutney (Coriander Condiment)

2010-03-05T19:57:00.000-08:00

Got a dish but not savory enough? Too bored of the usual main course you have for dinner? Need a kick to a side dish that's inadvertently gone bland? Want to top up your most delectable specialty with a wow factor? Want to add flavor without adding on calories?

Look no more. Coriander Condiment will solve all your problems. Dhania ki chutney peps up any main course, can be used as an accompaniment to any side dish or starter, covers up any culinary disasters and more than makes up for the blandness of a rather boring or healthy meal, accentuates your mastery (dish) without adding on calories, and adds color to bring out the presentation of a meal to make it look more appealing. But beware - this condiment can easily overpower all other food items with it's strong and unique taste. Be prepared for the condiment to take over as the main, and the main course to be devoured as a side! Coriander chutney will definitely be the limelight, when around!

Ingredients:
1. 2-3 bunches of fresh Coriander leaves, washed and thicker stems removed.
2. Lemon juice.
3. 1 fresh green chili.
4. 1/2 Onion.
5. Few pods of garlic.
6. Cumin powder.
7. Salt

Instructions:
1. Blend everything together.

Refrigerate and then serve cold with papadum, pakoda, samosa, chaat (street food), stuffed parantha (Indian bread), or use as a spread on bread. You will either love or hate this condiment. There are no in betweens :)

Happy Holi, everyone!

Post V-day Tantra: Punching up your love life

2010-02-21T11:43:00.000-08:00

Although V-day has passed, love is in the air. A splash of color and a stroke of romance is all that is needed to recreate the aura of Valentine's day. As Spring unfolds it's beauty, punch up your love life with a refreshing and colorful drink. Re-live Valentines day with a bit of color and a ton of joy. Fruit punch, to me, with it's pinkish-red tinge is a reminiscence of the blossomed red roses of Valentines'. The dazzling notes of fresh fruit in the drink is a reminder of the freshness of new-found love and the fizz of the soda is the buzz of being in a beautiful relationship. Fruit punch with its delicious flavor, like no other, will drift you away to cupid land. Try this drink on a romantic night sans alcohol and enjoy the contentment of being loved and having someone in your life to love, just as I did. :)

Alternatively, try this drink on a bright sunny day with a bunch of friends at a BBQ party and be showered with compliments for your drink making capabilities.

Credits: This recipe was introduced to me by a common friend.

No preparation required. Serves 15.

Ingredients:
1. 1 L lemonade
2. 1 can fruitopia
3. 300ml ginger-ale
4. Fresh strawberries, chopped.

Instructions:
Mix everything together and voila! You have an amazing drink ready to gulp down!

Avocado Shake

2010-02-06T10:03:00.001-08:00

Avocado is something that was unknown to me for a long time. When I got to know about it, there was something that held me back from experimenting with this. Lately, this fruit has fascinated me - the texture, the color, the nutritious value, and of course the taste! One ripe avocado provides with approximately 50 calories. Avocado is rich in the antioxidants beta carotene, vitamins C and E, magnesium, potassium, and monounsaturated fat which can boost your immune system. An avocado when raw, can be rock solid and it is difficult to take the peel off. But when ripe, the peel comes off easier than that of an orange!
I absolutely love avocado in sushi. My favorite way of using avocado in my kitchen is in salads. I have also considered making guacamole which is in the Food fanatic pipeline of coming up recipes. Mr. Husband, on the other hand likes avocado shake!
To please Mr. Husband, I got ripe avocados that were as soft and creamy as butter!
Avocado shake is a refreshing, delicious drink that can steal hearts of many...Try it on your next guest!

Serves 2. No preparation required.

Ingredients:
1. 1 ripe avocado, peeled and seed removed.
2. 2 cups of milk or as desired for consistency of the shake.
3. 2 tablespoons sugar or steiva for the calorie concious.

Instructions:
Blend all ingredients together and serve chilled.

Dahl Serendipity

2010-02-05T10:27:00.000-08:00

I had been craving protein rich food for the past little while. The best way I could do this seemed to be through Dahl or lentil soup. The other day when I looked in the fridge, there were not many vegetables but a ton of shredded carrot. Adventure today it will be, I said to my self! And off I went to make use of whatever I had and experiment or invent a new recipe.

What came out was Dahl serendipity. Mr. Husband and I both were happy with the results. Boring dahl was spiced up with minced green chili and sambhar masala (powdered spices). Fenugreek seeds added warmth to the flavor of the soup, while the pungency of mustard seeds gave the soup just the right kick. While the smoothness of lentils were crunched up with caramelized onion, the sweetness of the onion was countered with a dazzle of tangy lemon juice and tomato paste. The unmistakable aroma of fresh curry leaves unveiled its magic making its way up the senses; the goodness of turmeric powder, garlic, and fresh vegetable defined the comfort and satisfaction of devouring a wholesome, healthy meal.

Serves 4. No preparation required.

Ingredients:
1. Toor (Arhar) Dahl, washed and soaked in water for 5 mins.
2. Curry leaves, fresh and green
3. Salt to taste
4. Musard seeds
5. Fenugreek seeds
6. Green chilli, shopped
7. Sliced onion
8. Tomato paste
9. Garlic, chopped
10. Oil, 2-3 tablespoons
11. Sambhar masala
12. Lemon juice.
13. Water.
14. Shredded carrot
15. Turmeric powder

Instructions:
1. Heat oil in a pressure cooker.
2. Add mustard and fenugreek seeds and allow it to splutter.
3. Add garlic, green chili, curry leaves, onion, and saute until golden brown.
4. Add turmeric powder and mix.
5. Add tomato paste and cook for another few minutes.
6. Add sambhar masala, salt, toor dahl, carrot, and water.
7. Cook and cover the lid of the pressure cooker. Let 5 whistles blow.
8. Remove from heat and allow the lid to open by itself.

Serve hot over a bed of white rice or as soup.

Desi style Fried Rice

2010-01-06T11:51:00.000-08:00

Indian fried rice is a popular Indian dish. Often served with Tandoori chicken, it's a hit meal of all times.
Cooked with Basmati rice, Indian herbs and spices, and lots of vegetables, Desi style fried rice is indeed a mélange of rich colors, and features bold and blissful combinations.

Although I despise Fried rice for health reasons, the taste is compelling and hard to stay away from, even for me. Mr. Husband suggested I take time off from my healthy eating obsession this weekend.

So, here comes the tasty Desi style Fried rice that will tickle your taste buds and satiate your appetite.

Ingredients:

1. 1 cup cooked Basmati rice.
2. 2 cups frozen vegetables.
3. Mustard seeds
4. Cumin seeds
5. Oil, 2 tablespoons
6. Coriander powder, 3 teaspoons
7. Salt to taste
8. Red chili powder
9. Bay leaf, 1
10. Red chili, dried 1.
11. Turmeric powder

Instructions:
1. Heat oil in a non stick pan
2. Add bay leaf, one dried red chili, and mustard seeds and allow it to crackle.
3. Add cumin seeds and allow it to brown.
4. Add turmeric powder, coriander powder, and red chili powder.
5. Add cooked rice, salt and mix.
6. Add vegetables and cover. Cook for 15-20mins on low heat

Serve warm with raita, chutney, or by itself.

Lentil Fritters (Chana Dahl Vada)

2009-07-01T18:56:00.000-07:00

I am not a fan of high calorie, oily food. But every once in a while I like to indulge. I tried lentil fritters on my last trip to India and fell in love with them. I never thought I would make them myself. Inspired by Prathibha, I thought I'd give it a try. My fritters were not as good as the ones I had on the Surat (Western India) railway station but it was definitely a savoury and popular snack. It was different from the mundane. These pakodas/vada/fritters brought a smile on the face of my loved ones which made my day and all worth it in the end! Thanks, Prathu!

Needs preparation. Serves 4-6.

Ingredients:
1. Yellow Split Pea (Chana dahl), 1 cup.
2. 3-4 green chilis chopped.
3. 2 tablespoons fresh cilantro.
4. 1 tablespoon fresh curry leaves, chopped.
5. 1 small red onion, chopped.
6. Salt to taste
7. Oil for deep frying
8. 1 tablespoon ginger, chopped

Instructions:
1. Soak chana dahl overnight.
2. Grate it without water until a rough and course paste is formed. Some pieces of chana dahl can be left ungrated.
3. Add to this, cilantro, curry leaves, red onion, green chili, ginger for a few seconds.
4. Make small balls by patting and then deep fry these flattened balls in hot oil.

Serve hot with tea.

Thai Mango pudding or Custard

2009-06-23T22:04:00.000-07:00

Thai recipes use coconut milk in abundance. Now that I've tried my hand on Malaysian food, Thai seemed a close counterpart. I got this recipe off the internet while searching for ways to put to use the left over coconut milk I had from the Malay curry. Coconut milk in dessert sounded like a good idea because I am not a lover of the texture and taste of coconut milk in curries. Plus, I had to go to a relative's house and wanted to take a token of warmth and sweetness with me. Home made desserts are received with a smile.
Coconut milk is lactose free and contains healthy fats as compared to whipping cream or evaporated milk. Unlike dairy products, coconut milk brings out and enhances the taste of the mango, plus adds that touch of richness you're looking for in a pudding. This recipe was easy to make and I knew I could never go wrong with a recipe that has a combination of mango, sugar, and milk!

Serves 3-4. No preparation required.

Ingredients:
1. 1/4 cup water.
2. 1/2 cup coconut milk.
3. 3 tablespoons sugar.
4. 3/4 cup kesar (saffron) mango pulp, sweetened.
5. 2-3 tablespoon corn starch or gelatin or agar agar to thicken the pudding.
6. Fruits (optional).

Instructions:
1. Mix water and cornstarch in a cup and then boil it.
2. Mix sugar into the boiling water to dissolve.
3. Add coconut milk and mango pulp and simmer to thicken.
4. Cool and set aside.
5. Refrigerate overnight.
6. Add chopped fresh fruits and mix well.

Scoop and serve in decorative dessert glass bowl. If possible, allow to sit in the fridge for another few hours, covered with cellophane wrap. Serve chilled.

P.S. This was a hit but I realized that some more coconut milk would not have hurt.

Malay Yellow Curry with a Vengeance

2009-06-22T20:03:00.000-07:00

So I was out for longer than I have ever been and I was more sick than I ever knew. This is a fresh start for me and hopefully I have met if not exceeded my 2 year quota for getting sick. I watched more TV than ever while I was bedridden. That was the only thing my body allowed me to do and was the best (or should I say only for someone who despises books) source of entertainment with a weak body and lone mind. I happened to watch a Sanjeev Kapoor cook show which is very popular in India - Khana khazana. The feature was Malaysian food and I've tweaked the recipe to suit my mom's palate and use the stuff I already had in my pantry. It only took me 10 minutes to cook this which was a delight. Simmered with cottage cheese in spicy turmeric coconut sauce made with tamarind, galangal, crushed peanuts, lemon grass & ginger, Malay Yellow Curry is sunshine in a bowl.

Ingredients:
1. A handful of peanuts
2. 1/2 inch ginger. Use galangal if available.
3. 1/2 tablespoon minced garlic
4. 1 dried red chili
5. 1 cup cocunut milk
6. 1 cup water
7. 1/2 onion. Use shallots if available.
8. 2-3 tablespoons oil
9. paneer or pineapple or tofu :-)
10. Black pepper, ground
11. Salt to taste
12. Coriander powder
13. Turmeric powder
14. Tamarind pulp

Instructions
1. Mix ingredients 1 to 7 and blend in a mixer
2. Heat oil in a saucepan and sautee the blended mixture and bring to a boil
3. Add paneer pieces, black pepper, salt, turmeric, coriander powder and cook until the paneer pieces are tender
4. Add 1/2 cup coconut milk and tamarind pulp to this. Add lemon grass if available.
5. Simmer on low heat for another 2-3 minutes. Remove lemon grass if added.

Serve hot with fragrant Thai Jasmine steamed rice. If you like the taste and texture of coconut milk, you will love this.

Palak Paneer (Indian cottage cheese in a spinach based sauce)

2009-05-24T07:25:00.000-07:00

Palak Paneer or cottage cheese in a creamy fresh spinach sauce is delicious green food. This healthy (spinach), wholesome (cheese!) indulgence leaves an indelible mark on flavours and food colors of North Indian cuisine.

Palak paneer is cooked in a tomato, onion spinach curry. A riot of Indian spices make this dish a special treat. The sauteed onions add a crunch to the dish, the tomato flirts on the tangy side, and garam masala spells it's magic! Try using pureed spinach.

Ingredients:
1. 1 can Spinach Puree
2. 3/4 onion, chopped
3. 1 tomato, chopped
4. Olive oil
5. 1 teaspoon garlic paste
6. 1 teaspoon ginger paste
7. 1/4 teaspoon turmeric powder
8. 1/2 teaspoon red chili powder
9. 1 teaspoon garam masala
10. Salt to taste
11. 1 cup chopped and thawed Frozen Cottage cheese
12. Drops of lemon juice.
13. 1 teaspoon coriander powder

Instructions:
1. Heat oil in a saucepan
2. Ad onion and saute until tender
3. Add tomato and cover for 5-10 mins.
4. Add turmeric powder and cover again. Saute until the tomato onion paste leaves the oil that is now yellow because of the turmeric.
5. Add pureed spinach and let simmer for about 20 mins, stirring occasionally.
6. Add red chili powder, garam masala, coriander powder and cover. Let simmer again for another 10 mins or until the water in the puree disappears.
7. Add lemon juice and mix well.
8. Add salt.
9 Add cottage cheese and cover again. Substitute cottage cheese with tofu for a guilt free indulgence ;-)

Serve hot with Paranthas.

Chef's tip: Add yogurt/milk/half and half/or ground cashew nut for a creamy texture.

Back on track with Gobhi matar (Smoked cauliflower florets)

2009-05-23T23:33:00.000-07:00

Where was Food fanatic all this while?
Well, I was down with pneumonia for the past two weeks. The kitchen's power of attorney had to be given to my dear mom. Thanks to my well wishers for the 'Get well soon' messages and thanks mom for taking care of me!

But I am back with a bang and loaded with more yummy recipes to share with you that I saw my mom cooking up. And of course you have to see/hear about my rave over the new Nikon D60 I was gifted on my birthday to click all these delicious temptations! Mouth watering clicks, here I come!

Pic1: Nikon D60
Pic2: Canon Powershot SD790 IS

Today's recipe features a common vegetable that is served on the plate in any household. Yes, we are talking about cauliflower. There are lots of ways to cook cauliflower but this traditional classic way continues to win my heart. This is my mom's recipe and I relish this like no other. It's healthy and I can eat a bowl full for dinner or snack without worrying too much about my calorie intake.

Ingredients:
1. Cauliflower
2. Oil
3. Salt
4. Red chili powder
5. Amchoor (dried mango) powder
6. Peas optional
7. Mustard seeds
8. Cumin seeds
9. Turmeric powder

Instructions:
1. Heat oil and add mustard seeds. Let it crackle.
2. Add cumin seeds and then cauliflower florets
3. Add turmeric powder and cook uncovered on high flame, turning occasionally.
4. When half done, cover and let cook on low flame
5. Add red chili powder, peas, and amchoor powder and cover and cook again
6. Add salt.

Serve with Paranthas or rice and dahl.

Samosa

2009-05-22T21:57:00.000-07:00

Food fanatic does not belong to the land of snake charmers...she belongs to the land of SAMOSAS! :D And for once, I don't need a translation! Samosas are for everyone.

The filling of Samosas feature potato in a bold and blissful combination of herbs and spices, including cilantro, red chili powder, coriander, ginger, and turmeric. Taste the dazzling notes of dried mango powder in the gusto of the outer layer of these crunchy delectable.

You will love me for this, I tell you :P

Ingredients:
For the filling
1. Mashed potatoes
2. Oil
3. Turmeric powder
4. Boiled peas
5. Chopped fresh cilantro
6. Salt
7. Red chili powder
8. Ginger, finely chopped
9. Coriander powder, dhania
10. Amchoor (dried mango powder)
11. Peas

For the outer crust:
1. Maida (all purpose flour)
2. Oil to make the dough moist
3. Salt

Instructions:
For the filling
1. Heat oil in a saucepan
2. Add mustard seeds and let it crackle
3. Add cumin seeds
4. Add potatoes and all spices including fresh coriander leaves and cook until the potatoes turn slightly brown.
5. Add salt and peas and allow the peas to soften.
6. Set aside and let cool.

For the crust
1. Make a dough of all purpose flour then pinch out small balls of it.
2. Roll these balls with a rolling pin and flatten to form an oval
3. Bisect the oval through the diameter
4. Dampen the sides of the semicircles. This will help them stick together when we fold it.
5. Pick up one semicircle and fold it half ways on both sides to form a cone like shape.
6. Stuff in the cooked potatoes and seal the lower part by pressing it together.
7. Deep fry
Serve hot with Chole and Chutney.
East or west - Samosas are a universal favorite.

Low fat Mango Ice cream

2009-05-10T07:52:00.000-07:00

Don't have an ice cream maker? No worries. Neither do I. Don't have experience making ice cream? No worries. Neither do I. Not so into sugar or calories at this time? No worries. Neither am I.

But I scream mango just like you do. And I have the patience and zeal to try my luck making ice cream just like you do. So what are we waiting for?

1. ~ 800gm Sweetened Kesar (saffron) Mango Pulp
2. 1 cup milk
3. 3-4 drops of lemon juice

Instructions:
1. Mix everything together and freeze for about 45 minutes.
2. Remove from freezer and whisk. This will give it a creamy texture.
3. Re freeze for another 20 minutes until firm.

Serve frozen scoops with whipped cream. Replace the whipped cream with fruits if you are watching your waistline like I am.

Happy Mother's Day!

Mango Lassi (Mango Shake)

2009-05-09T07:27:00.000-07:00

Mango Lassi, an Indian drink, is like North American mango milkshake. Mango Lassi is a huge favorite of North Indians. I bet you this lush yellow cooler will brighten your day and win your heart like no other.

1. 1.5 cup Sweetened Kesar(Saffron) Mango pulp
2. 1/2 cup water
3. 1.5 cup plain yogurt
4. 1 cup milk
1. 1 tablespoon sugar

Instructions:
1. Mix everything together and blend in a mixer for few minutes.
Serve chilled. (I didn't get to drink this chilled because of my cold. Sob sob).

Lovely and refreshing - Mango heaven galore!

BTW The yellow daffodil comes from the Tulip festival held last week in Seattle, US.

Common cough and cold? Indian Spiced Herbal Tea (Khadha ) is the Saviour

2009-05-08T07:51:00.000-07:00

Food Fanatic has been sick and therefore these irregular posts. I have been coughing and sneezing all day and all night which makes me feel so worn out :(. Mom made me this Kadha or Spiced tea with medicinal value for quick relief. This spiced tea is a winner when it comes to home made natural remedies that are effective against cold, cough, and sore throat.

The ingredients for this tea provide a comforting, sweet, fragrant flavour that relaxes with each sip. Ginger brings warmth to the body while honey soothes the throat. Clove is an mild anti-bacterial agent and prevents toxicity from environmental pollutants like carbon tetrachloride. It has Eugenol that functions as an anti-inflammatory substance. Black pepper seed is an aromatic herb that relieves from sinusitis and nasal congestion. Sucking a few pepper corns provides instants relief from dry cough and throat irritation. Cinnamon while adding fragrance and flavor, also preserves body heat and kills bacteria. Turmeric unrelentingly acts an antibiotic. Add a few drops of lemon juice for a citrus like lively taste and for that slight dose of Vitamin C that is needed in colds.

Hot water - a purifier that washes away all toxins in the body - when infused with the goodness of all these ingredients is total bliss.

Ingredients:
1. Cloves, 2-3
2. Black pepper corn, about 8 balls
3. Ginger, 1/2 inch peeled and sliced
4. Honey, 1 tablespoon
5. One stick of cinammon
6. Pinch of turmeric powder

Instructions:
1. Bring 1 large sized cup water to a boil.
2. Add all ingredients and boil until it releases a sweet aroma and water is reduced by half.

This is comfort food for illness. Drink Kadha hot like chai - it works like a charm. Don't succumb to the weather outside. Keep warm, friends! Take care, don't let the cold catch you!

Note: The final post on Garnishing Tips on Food has been postponed until I get back in spirits. Apologies to my readers.

Savoury Cheela (Vegetarian Omelet)

2009-05-07T19:10:00.000-07:00

Cheela or Vegetarian omelet is an Indian breakfast or snack made of chickpea flour. It's a low fat, healthy alternative, as well as a special treat for those who are allergic to cooked egg (such as myself!) I know to some of you this might sound disgusting but hang on you have to try. What will specially draw you to vegetarian omelet is that this savory chickpea pancake is nutritious and simple to make. Cheela works really well for those counting calories and on diet!
A pinch of fresh aromatic herb (Carom seeds) and some spice (red chili powder) when infused in the creamy batter of chickpea flour truly makes this dish a scrumptious delight. So don't slave the stove: quickly devour this healthy, low fat, vegetarian omelet.

Ingredients:
1. Chickpea flour
2. Some olive oil
3. Salt to taste
4. Red chili powder
5. Ajwain (Carom seeds), a pinch

Instructions:
1. Make a batter of the above and blend using a wisk.
2. Cook on a non stick pan like a pancake.

Serve piping hot with Raita, chutney, or pickles.

Happy Birthday Blog Food Fanatic with My first ever Spong cake

2009-05-02T08:25:00.000-07:00

Inspired by A_and_N and other food buddies, I ventured into a new arena today: Baking! This is my first ever baked cake, made from scratch. Also, today is a major milestone for Food Fanatic's Blog. It's her first anniversary! Thanks to all of you for inspiring me, encouraging me, appreciating me, and supporting me, and always setting higher standards to motivate me. I am sure I will look back on this blog one day when I am 70, and smile. It's going to be an awesome feeling and I am positive about that. My grand kids will hate me for the stuff I will say to them: "When I was your age....." :)

Ingredients:
1. 1.5 cup of all purpose flour
2. 1/4 cup white sugar
3. 1/3 cup cooking oil
4. 1 egg
5. 1 tablespoon vanilla extract

Instructions:
1. Throw everything together and blend with an electric hand blender.
2. In an aluminum pan, spray non stick cooking oil then pour the batter in layers.
3. Cook at 400 degrees C for about 20-25 mins or until the knife comes out clear.

Serve with fruits and drizzle maple syrup for added sweetness if desired.

Devour to the fullest because as A_and_N puts it, C.A.K.E stands for Cant Avoid, Keep Eating!

Happy Birthday, Blog Food-Fanatic! And here is to many more to come!

Tamatar chop (Mashed potatoes - Indian style)

2009-04-30T23:30:00.000-07:00

Great taste, flavor, and aroma using some of the bare minimum ingredients of Indian cuisine- that's our recipe for today. Tamatar chop with a soft cotton like texture undoubtedly melts in the mouth. Green chili gives it that extra kick just to awaken your taste buds while richness of ghee caresses your senses to add that homely touch which any palate would crave for.

Ingredients:
1. Ghee (Clarified unsalted Butter)
2. Tomato
2. Potato, boiled, peeled, and mashed.
3. Green chili, chopped
4. Salt to taste
5. Red chili powder
6. Pinch of turmeric powder

Instructions:
1. Heat ghee in a pan.
2. Add the mashed potatoes and cooked until they start to stick to the base.
3. Add turmeric, red chili powder.
4. Add tomato and cover for about 20 minutes or until the tomatoes blend in with the potato.
5. Add salt to taste.
6. Sprinkle green chili.

Voila! Experience your very own passage to India, sitting at home!

Garnishing tip: Rose stunner

2009-04-25T11:26:00.000-07:00

Welcome back to Food Fanatic's week seven of Garnishing tips and techniques. I hope you all are enjoying the weather outside. My local readers must be delighted today to see the sun shining bright and steady. Summer (in North America) is especially fun because it means hanging out around the beach side, pool parties and barbecues, Starbucks smoothies near the serene shore, celebration of lights with firecrackers, long hikes in the company of good friends, freedom from blazers and jackets, flip flops in full throttle, manicures-pedicure and pampering galore, picnics, volleyball, gelato, and patio eat outs!

As summer stretches its arms in lush beauty with myriad colors and while the gardens burst with flowers of all types, it's time to perk up your cooked dishes too! Freshen up the mud brown spicy curry with a splash of color in the form of bright red roses made from tomato peel. Alternatively, consider using cucumber slices to create a flowery edible garnish that can prettify any dish. Use strawberries or radish to decorate desserts, juices, and snacks.
Cucumber Image courtesy: Google search
Padma Rekha from Plantian Leaf stunned me with her rose glory garnish. This edible bloom can adorn any dish and floor for weeks. And the best part is that making this rose flower is simple. All you need is a sharp knife and ripe tomato. Peel it starting from the base such that a strip of the skins gets peeled off in a circular fashion. Roll up this strip then form a rose like appearance. Add a few fresh leaves of mint on the sides to give it a real life like appearance. Thanks, Padma for this great tip! I love it!

TADA...

Watch out for Food Fanatic's last post
on garnishing next week. Next week's post will feature one fellow food blog buddy's cake decoration technique. Stay tuned!
Garnishing tips and techniques archive:
Unconventional wonders: use a stencil
Marvel with vegetables: carve carrots
Simplicity sensation: garnish with edibles
Contrasting charisma: Garnishing by adding a riot of colors to the dish
Fascinate with fruits: Strategic shaping of fruits as garnishes
The traditional trick: Sprinkle coriander leaves and place onion rings
The balancing act: Flavor and visual appeal

Home Style Chicken curry and appreciation

2009-04-21T08:17:00.000-07:00

This dish is one lip smacking number that keeps you asking for more!
The aromatic flavour of herbs mesmerizes while the chicken curry masala is a delight to the senses. The paste of tomato adds a kick on the tangy side while the goodness of turmeric unrelentingly acts as a purifier. The tempering with oil in mustard seeds completes the taste of the dish by adding just the right pungent flavour making it an Indian classic.

P.S. This is my friend's recipe. I only helped but I was given the permission to post this on my blog :)

Ingredients:
1. Boneless chicken pieces
2. Salt to taste
3. Chicken curry powder
4. Turmeric powder
5. Red chili powder
6. Olive oil
7. Mustard seeds
8. Cumin seeds
9. Garlic, minced
10.Ginger, minced
11. Onions, chopped
12. Tomato paste
13. Coriander leaves, chopped.

Instructions:
1. Wash and cut into bite sized pieces.
2. Add chicken curry masala, red chili powder and marinate for about 15-30 mins.
3. Heat oil in a pan then add mustard seeds.
4. When they splutter, add cumin seeds, garlic, ginger, onion. Sautee.
5. Add tomato paste and cook until it leaves the oil.
6. Add chicken and mix well.
7. Add salt and cover. Cook until a knife can pierce through it and come out clean.
8. Add chopped coriander leaves.

Serve with Parantha or rice.

One reader was generous enough to leave the following kind words about my blog:
"Man!!! this is a wicked link . . .Congratulations! This is one excellent blog!!! I feel proud to know you! How did you learn so much about cooking? You also write so humbly. Swami Nityananda says that included in the ingredients of the food one eats is the thoughts of the cook whilst cooking it - in this case I can feel the sincere sharing in your writing so I know that when I try your recipies, even though I am just learning to cook, the dish will be overflowing with goodness :-)"

THANK YOU! I am humbled all the more!

Counting calories? Fear no more! Moongh Salad/ Green Bean Sprouts to the rescue...

2009-04-20T12:44:00.000-07:00

So I am living by my healthy living, healthy eating pledge. I did a 10k walk in the rain yesterday and going to the gym on a regular basis. I have cut down on sugar and carbs and focus on including protein in my diet. One ubiquitous meal option for a nutritious fat free diet is salad. Salad can be of various types and I've previously experimented with making veggie salad with home-made salad dressing. This time I had some green beans (hari moongh) sitting in the pantry, that kept staring at me, hoping to devoured. This situation seemed to work quite well with my latest health obsession. So I did give in to the desperate plea of the moongh in my pantry. Here is how I went about having mercy on my hari moongh who so wanted to make it to my digestive tract.

Needs preparation. Serves 4-6.

1. Green lentils soaked for 2 nights
2. Red onion, chopped
3. Ripe tomato, chopped
4. Coriander leaves, chopped (optional)
5. lemon juice, drizzled
6. Salt to taste
7. Chaat masala
8. Red chili powder
9. Green chili, chopped (optional)
10. Chopped cucumber
11. Black pepper, freshly ground, to taste.

Fast facts:Moongh is native to India and when soaked for 2 days, turns into sprouts. Sprouts is also common to Chinese, Japanese, Korean, and Vietnamese cooking. Belonging to the legume family, moongh is low calorie, high protien diet.
Tip: If you want more flavour to this salad try tempering salad with olive oil and cumin seeds (jeerey ka tadka). Alternatively, you can boil moongh in a pressure cooker with all the ingredients. But according to me, moongh is likely to be more healthy uncooked.

Toss everything together and serve cold. Breakfast, lunch, or snack? Healthy eating encore!

Garnishing tip and techniques on food: The balancing act

2009-04-19T10:54:00.000-07:00

A balance of flavour, appearance, aroma, texture, and colour is what creates a magical dish. Although we have emphasized the importance of the visual appearance of a dish, we must ensure that we don't overpower the taste of the dish. The garnish should decorate the dish, not adulterate it, overload it, or even push it into the background. Less is often more and balance is often virtue. Garnishes should be such that they complement the flavour of the dish or can be taken out before being consumed. Generally, a slice of orange perched on the rim of the glass, a wedge of lime, maraschino cherry, or a sprig of mint is all you need. But remember that cosmetics got to be in sync with flavour.

According to Emily, garnishes can, occasionally, be done very well, but only if they serve a purpose and in right amounts. Garnishes must only add something to a dish and not take away. Emily similar to Kalva uses ingredients of the dish for the garnish as well. This styles creates a balance such that the flavour of the dish is preserved while adding to the look of the dish. Also, Emily's lentil dish clearly indicates that a color balance is also something to keep in mind. Here, she uses white sour cream on top of brown lentil soup, red veggies on top of white sour cream, and green coriander leaf on top of red veggies! What a lovely combination of colorful garnishes is this without taking away from the look of the main dish!

Some garnishing do's and don'ts to alleviate this idea are as follows:

Pick shiny and clean garnishing fruits or vegetables to add a little extra to shine
Drizzled them with a little lemon juice then dipped in sugar.
Fruit can also be dusted with confectioners' sugar for an attractive finish. Try this with cherry on a dessert!
Avoid vegetables or fruits that discolor quickly. For example, slices of apple and pear are not very suitable for garnishing because they turn brown quickly. If you still want to use them just drizzle them with lemon juice to delay discoloration.

To garnish is to decorate, adorn, dress up, pretty up, embellish, prettify, spice up. The act of garnishing can be as simple as the careful placement of a few lettuce leaves on a plate, or as elaborate as a pâtè bust with facial features carved from a variety of veggies and fruits. At Food Fanatic, we discover garnishing styles and tricks on a weekly basis. Give your imagination and creativity free reign when you get to the final step of garnishing and read Food Fanatic's weekly series on Garnishing tips and techniques for food.

Garnishing tip and techniques archive:
Unconventional wonders: use a stencil
Marvel with vegetables: carve carrots
Simplicity sensation: garnish with edibles
Contrasting charisma: Garnishing by adding a riot of colors to the dish
Fascinate with fruits: Strategic shaping of fruits as garnishes
The traditional trick: Sprinkle coriander leaves and place onion rings

Idli (South Indian Rice puffs) and New Banner and AWARD!!

2009-04-18T14:04:00.000-07:00

Idli is a South Indian rice cake or puff that can be eaten for breakfast, lunch, or dinner. The cakes are usually two to three inches in diameter and are made by steaming a batter of rice and lentil.The fermentation process breaks down the starches so that they are more readily metabolized by the body. When cooked right, idli is a soft, fluffy, mellow disc with a texture that melts in your mouth. When eaten with Chutney and sambhar, the combination creates a riot of flavours scoring high in the taste department.

Needs preparation. Serves 4-6

Ingredients:
1. Rice
2. Urad dahl (white lentil)
3. Salt to taste

Instructions:
1. Soak rice and urad dal separately in water for 2-3 hours.
2. First grind the urad dal to smooth paste. Remember that smoother the better.
3. Then grind rice to a coarse paste.
4. Mix them together adding required salt to slightly thick paste.
5. Allow to ferment overnight.
6.Pour a ladle of batter into idli maker and steam cook in medium flame for 15-20 minutes till they are done.
7. Let cool for few minutes before you take them out.

Serve with Chutney and or Sambhar - A true South Indian delight!
Tips: To make life easier, use Rice flour that is easily available in the market instead of grinding rice. Before pouring a ladle in the grooves, 0il the grooves of the rice cooker pans to avoid the idlis from sticking. Use a knife to take out the idlis from the grooves.

Announcements:
New Food Fanatic banner: My friend M created a slick banner for my blog that I totally fell in love with. Thanks, M! A stylish banner was something I always wanted for my blog and probably didn't have the skills to create although I tried a few times. Fellow foodies, do leave your comments on Food Fanatic's new banner.
Award: Madhumati of Madhu's Food Journal honoured me with a 'I love your blog' award. This is a great moment for myself because Madhu's food blog is something for which I hold special fondness. Thanks, Madhu for this award!