Imli ki Chutney (Tamarind Dates Dip or Condiment)

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

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

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

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)

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

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

1. 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.
2. 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.
3. Bake for 15 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. 
4. Frost with chocolate favorite frosting when cool.
5. Sprinkle decoration on top.

Crazy about cakes!

Khichdi (Rice and Lentil Stew)

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

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:

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

1. Your name
2. Blog name
3. Post URL
4. What tips or tricks do you implement to garnish your dishes (some rules you follow, presentation advice, photography clues, etc)
5. 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.