Gazar ka Achaar (Carrot Pickle)

This is one thing I've had some many times. I've dreamed of making it and asked many people for the recipe. To each one, their own (recipe). But when it came to taking action, I was a lazy bum. Whenever I would go somewhere for a meal that happened to include this pickle, it just made me happier. It is a crunchy and savory accompaniment to any Indian meal.

Recently, I went to an Aunt's house. She was kind enough to give me an entire jar of this pickle that she had prepared at home. I was on cloud nine. Seeing my love for this pickle, when I came home, my MIL made it for me. Here is her recipe:

Ingredients:
1. Carrots, 4-5, peeled and then juilienned
2. Jalapeno peppers, about 2 fist fulls, julienned
3. Oilve oil, 7-10 tbsp
4. Rai or mustard powder, 3-4 tsp
5. Turmeric powder, 2 tsp
6. Salt to taste
7. Sugar, 1 tsp (optional)

Directions:
1. Wash and pat dry the carrots and jalapeni peppers. Then pat dry.
2. Mix everything together.
3. Leave at room temperature for a couple of days.
4. Store in an air tight jar in the fridge.
It will last for more than a couple of weeks.

Serve as a side with Roti, vegetables, or Rice and lentil soup.

Aloo Ka Achaar (Potato Pickle)

Aloo Ka Achaar is my Mom's signature dish. Packed with flavours and a break from the mundane, this pickle can be enjoyed with about anything. Have it as a side or condiment with Poori (Fried Indian bread) or with steamed rice and lentil soup. This Achaar (Pickle) will not only pep up the meal but also be the highlight of the meal. Unlike other Indian pickles, I find this one to be healthier and easier to make. The traditional recipe calls for mustard oil as the base ingredient but for those of us living in North America, you may know that this oil is a banned edible commodity. Although no other oil can match the flavour of mustard oil, olive oil can act as a healthier substitute. Want to get people talking about your cooking? Try this:

Ingredients:
1. Potatoes, boiled, peeled, mashed, cut in wedges, 2
2. Mustard or olive oil
3. Peas, 1/2 cup
4. Carrots, boiled, 1 diced
5. Mustard seed powder, 2 tsp
6. Salt to taste
7. Turmeric powder, 1/2 tsp
7. Red chili powder, 1/2 tsp

Note: You can also add broad/runner beans (sem)

Instructions:
1. Mix everything together.
2. Leave in a jar at room temperature for a few days.

Serve at room temperature. It is good for a week.

Lahsaniya Batata (Potatoes in garlic-tomato sauce)

 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

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. 

Aloo Baigan (Potato and Eggplant)

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.

Gobhi Aloo (Cauliflower Potato)

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.

Pan Fried Potato & Spring Onions

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.

Fish Curry

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.

(Gobhi) Cauliflower and Peas in a Tomato Onion Sauce

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.

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

 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.

Bhindi Fry (Okra)

   

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.

Aloo Tikki/ Ragda Patties (Potato Cutlets) AND AWARDS

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!

Oven Roasted Potatoes

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!