Sunday, December 31, 2006

Wednesday, December 27, 2006

Sabudana (Tapioca Pearl) Cutlet

This recipe has been adapted from the all time favorite "Sabudana Khichdi". I have used almost the same ingredients, with minor changes. This dish needs some preparation - it is not something that can be made instantly. With a little planning, this is a super appetizer or snack. Without further ado, I present my version of these yummy cutlets.

Sabudana (Tapioca Pearls)

1 1/2 cup sabudana
3 medium potatoes
1/2 cup peanuts, ground coarsely
Juice of 1/2 lime
1/2 tsp red chilli powder
Handful of cilantro leaves, chopped coarsely
2 green chillies, chopped fine
Salt to taste
Oil for frying

Soak the sabudana in warm water for 2 hrs. Drain water and put the sabudana in a strainer and let it hang out for an hour or two till the water has drained completely.
Boil the potatoes. When it cools down, peel the skin and mash.
Add the sabudana to the potatoes. Mix well. Add the chopped chillies, peanuts, lime juice, salt, red chilli powder and mix well. Take a handful of the mix ( about the size of a lime) and roll it between your palms to make a round shape and then flatten it.
Heat oil in a pan and fry till golden brown. Drain excess of oil on a paper towel. Serve hot with ketchup or chutney of your choice.

Sunday, December 24, 2006

Tandoori Gobhi


My love for Tandoori dishes started with .. no not Tandoori Chicken, but with Fish. When we were kids, as a special treat my Father made this absolutely wonderful Pomfret and served it with Coriander Chutney. We didn't have a tandoor - he applied the spices to the fish, let it marinate and then baked it in the oven. So many years later I still remember the taste. Anyhu, my Ma made a lot of Tandoori vegetarian dishes - Paneer, Mushroom, Potatoes, Cauliflower. This recipe has been adapted from my Ma's version.

1 medium sized cauliflower, cut into large florets
1 1/2 cups yogurt (without the water). I used low fat Greek yogurt available at the local grocery store.
5-6 garlic loves, finely chopped or grated
1" ginger, grated
1 tsp lemon juice
1 1/2 tsp red chilli powder
1 tsp chaat masala
1 tsp freshly ground black pepper
1 tsp amchoor
2 tsp oil
Salt to taste

To garnish
1 tbsp chopped coriander leaves
1 lemon cut into rings
1/2 onion cut into rings
1/2 tsp chaat masala

Boil about 4-5 cups water with 1 tsp salt and 1 tsp lemon juice. Add the cauliflower florets and cook till almost done. Drain and let dry on a kitchen towel or paper towel.
In a large bowl, mix the yogurt, ginger, garlic, red chilli powder, chaat masala, amchoor, pepper, salt. Add the florets to this mix and marinade for about 1 hr.
Preheat oven. Lightly grease a baking pan and place the florets. Bake on 400 F for 30 minutes till the florets are light brown. (Remove one floret at this time and check if the masala and cauliflower is cooked. if not, then cook for a couple of minutes more). Remove from oven and keep aside.
While serving, place the onion rings an lemon rings on the serving plate and sprinkle the coriander leaves. Put the cauliflower florets and sprinkle chaat masala. Serve hot.

Season's Greetings

To all my family, friends and blog readers,wishing you Happy Holidays and a very prosperous New year 2007


Our Christmas tree

Thursday, December 21, 2006

Patta Gobhi (Cabbage) Sabzi

The last couple of days, we have pretty much been eating out, thanks to the many Christmas lunches and dinners. At the end of it, both K and I were craving for something simple that would be easy on the system. This is an easy dish, made in minutes and you can pretty much experiment with any masala and vegetables. I generally add peas, potatoes and bell peppers, but this time I just used peas and cabbage.

1 small cabbage, chopped
2 green chillies, chopped
1/2 onion, sliced thin
1/2 cup frozen peas
1/4 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp mustard seeds
5-6 curry leaves
Salt to taste
Oil

Heat oil in a pan. Add the mustard seeds and when they crackle, add the curry leaves and sliced onion. when onion begins to brown, add the green chillies and cabbage. mix well, cover and cook for 3-4 minutes. Now add all the masalas and salt. Mix well, cover the pan and cook for about 5 minutes. Add the peas and cook till the water had evaporated and cabbage has cooked. Serve hot with Roti/Paratha and enjoy !!

Tuesday, December 19, 2006

Tamatar (Tomato) Pulao

What is red and green and tastes great - could be a lot of things but in my case, it was the wonderful Tomato Pulao that K cooked for dinner. This is a simple recipe but has loads of flavor. If you like Tomatoes, then this is the recipe for you.
Tomato Rice

1 cup Basmati rice, washed and soaked in water
3 tomatoes
1 medium onion, sliced
1/2 cup peas
1/2 green bell pepper, sliced
2 bay leaves
2 cloves
Salt to taste
1 tbsp olive oil

Make a puree of the tomatoes (adding water, if necessary) to make about 2 1/2 cups puree. Drain the rice and keep aside.
Heat oil in a pan and add the onions. When the onions are caramelized, add the bay leaves, cloves, peas, green bell peppers and salt. Cook for a minute and then add the rice. Mix gently and cook for a minute.
Add the tomato puree and salt. Mix well gently, cover the pan and cook on medium low heat till the rice is cooked and water has been absorbed. Fluff gently with fork and serve hot with raita. Enjoy !!

Friday, December 15, 2006

Palak Paneer - Tofu with Spinach

When I was a kid, my Ma would have trouble getting me to eat Spinach. This green leafy vegetable was not something I relished. I got hooked on to Spinach when I moved to New Delhi to work. The dhaba near my apartment would serve Spinach regularly, be it Palak Paneer, or Palak Parathas or some other dish. No matter what dish it was, the taste was awesome.
For having an ardent dislike for Spinach, now I love this green, leafy vegetable. it features regularly in my house, in many forms :)

Recipe Source : Adapted from Sanjeev Kapoor's cookbook

1 packet frozen chopped spinach
1 packet extra firm tofu
1/2 tsp cumin seeds
5-6 green chillies
10-12 cloves garlic
1/2 cup milk
1/4 cup water
Salt to taste
Oil
Heavy cream to garnish (optional)

Grind the spinach, garlic cloves and green chillies to a fine paste using 1/4 cup water. Drain the water from the tofu and cut into 2" cubes.
Heat oil in a pan. Add the cumin seeds and when they sizzle, add the spinach paste. Cook on medium heat till the spinach begins to bubble. Add the milk and bring to boil. Lower heat and simmer for about 5 minutes.
Add the tofu and salt and cook for 5-7 minutes, stirring occasionally. Garnish with cream and serve hot.

French Toast

2 slices of french Toast with Ketchup

Thursday, December 14, 2006

Chole Methi- Garbanzo beans with Fenugreek leaves

I found a fresh bunch of Methi leaves on my last trip to the Indian grocery store. I had soaked a cup of dry garbanzo beans overnight, so I had all the ingredients that I needed to make this simple, yet delicious dish.

1 cup dry garbanzo beans, soaked overnight in warm water (You can use the canned ones too)
1 bunch, methi leaves, picked and cleaned
1 onion, finely chopped
2 cloves garlic, chopped
1" ginger, finely chopped
1 tomato, finely chopped
1/2 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/4 tsp red chilli powder
Salt to taste
Oil

Heat oil in a cooker. Add the cumin seeds. When they sizzle, add the onions and cook till golden brown. Add the chopped ginger and garlic and cook for a minute.Add the chopped tomato, coriander powder, chilli powder, turmeric powder, cumin powder and cook till the pil separates and the tomato is cooked. Now add the methi leaves and garbanzo beans. Mix well, add about 2 cups of water, and cook for 3 whistles. Remove from heat and let cool.
Once the steam has been released, add the garam masala powder and cook on medium low heat for about 5 minutes. With the back of the spatula, mash some of the beans (thickens the gravy and gives a nice texture). Serve with Rice/Roti and enjoy !!

Tuesday, December 12, 2006

Jhatpat Aloo


This is a simple yet tasty dish. This is my contribution for Pooja's Vegetable of the week.

3 potatoes, microwave till done.
1/2 onion, chopped
1 green chilli, chopped
1/2 tsp cumin seeds
1/4 tsp cumin powder
1/2 tsp coriander powder
Chopped coriander leaves, for garnish (optional)
Salt to taste
Oil

Peel the skin of the potatoes and cut into bite sized pieces.
Heat oil in a pan. add the cumin seeds. When they sizzle, add the chopped onion and green chilli. Cook till the onion begins to turn brown. Add the potatoes, coriander powder, cumin powder, salt. Mix well and cook for about 5 minutes. Garnish with chopped coriander leaves and serve.

Sunday, December 10, 2006

Lentil Soup

Recipe Source : Giada De Laurentis : Everyday Italian, Food Network
It has been raining cats and dogs here, just the weather for some soup. I had seen this soup on the show "Everyday Italian" (love the show) and had been wanting to try it for quite some time. I had to modify this recipe a little since I was out of a couple of ingredients, but the end result was delicious. Vegetables, Lentil and Pasta make this a wholesome and hearty soup.

1 medium onion, chopped
2 carrots peeled and chopped
2 celery stalks, chopped
2 garlic cloves, finely chopped
1 1/4 cup Lentils (I used 1 cup whole masoor dal)
11 cups low salt chicken broth (I used 9 cups water)
4-6 fresh Thyme sprigs (I used 1 tsp dried Thyme)
2/3 cup elbow pasta (I used a handful of spaghetti and broke it to small pieces)
1 (14 1/2 oz) can dice tomatoes (I used 2 fresh tomatoes, finely chopped)
Salt and freshly ground pepper
1 cup Parmesan Cheese (I used a 1/2 cup of 3 blend Mexican cheese)
Oil

Heat oil in a pot and add the onion, carrots and celery. Add the garlic, salt and pepper and cook till all the vegetables are tender. Add the tomatoes with their juices. Simmer till the tomatoes break down, stirring occasionally. Add the lentils and mix well. Add the broth and thyme. Bring to boil over high heat. Cover and simmer on low heat until the lentils are tender, about 20-30 minutes.

Stir in the Pasta. Simmer until the pasta has been cooked al dente. Season with salt and pepper to taste.

Ladle the soup into the bowl. Sprinkle with Parmesan cheese and enjoy !!

Wednesday, December 06, 2006

Keema-Matar

This dish is in my list of comfort food. My memories of this dish is always associated with fun times. My Ma (with some help from my Dad) would always make this when we went for day trips to the beach or even to the Zoo. Keema-Matar with Pooris and boiled eggs - these were a constant presence. As a special treat we were allowed to have Coke and then this feast would end with a generous slice of home made Marble Cake.
K had been having a stressful couple of weeks and I wanted to make something special for him. I was lucky to find ground chicken in the grocery store and I decided to surprise him with this dish. Looking at the smile on his face was worth the time spent in the kitchen. :)

1 lb ground chicken (you can use ground Turkey too)
1 tsp cumin seeds
2 dry red chillies
1 large onion, finely chopped
1" ginger, finely grated
4 pods of garlic, minced
1/2 tsp turmeric powder
1/2 tsp garam masala powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
3 tomatoes, chopped
1 potato, cubed
1/2 cup frozen peas
1 tbsp yogurt
3/4 cup water
Salt to tate
Oil

To garnish

Handful of chopped coriander leavs
1 hard boiled egg, sliced

Heat oil in pan. Add cumin seeds and the dry red chillies. When the seeds begin to sizzle, add the ground chicken. Cook till the chicken is evenly browned. Remove from heat and keep aside.

Heat oil in a pan and add the chopped onion. Cook till the onion begins to turn brown. Then add the garlic and ginger. Cook for 2 minutes and then add the chopped tomatoes. Add turmeric powder, red chilli pwder, cumin powder, coriander powder. Cook till the tomatoes are cooked and the oil separates. Now add the browned ground chicken. Cook till the chicken and tomato have mixed together (about 10 minutes) stirring frequently. Add salt, yogurt, water and the potato. Cover, reduce heat and let simmer till the potato is cooked (about 20 minutes). Now add the peas and garam masala powder, and cook for another 5 minutes.

Garnish with the chopped coriander leaves and sliced hard boiled egg and serve with Roti / Paratha and Raita. Enjoy !!

Sunday, December 03, 2006

Coriander Chutney

Bhindi (Okra) Bhujiya


K and I both love Bhindi (Okra). Lately I haven't been able to find good quality fresh Okra, so I have started using the ones from the frozen section at the grocery stores. This recipe is easy to make and tastes good. Enjoy it with Roti and/ or Rice.

Pooja of Creative Pooja has announced that the vegetable for this week is Bhindi. This is my contribution for the event.

1 packet frozen Bhindi
1 medium sized onion, chopped
1 clove garlic, minced
1/2" ginger, finely minced
1 tomato, chopped
1/2 tsp cumin seed
1 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp amchoor powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
Oil


Heat oil in a pan. Add the cumin seeds and when they begin to sizzle, add the chopped onion. Cook for a minute and add the frozen Bhindi, chopped garlic and ginger. Cook for 5 minutes, then add the dry masalas - cumin powder, coriander powder, turmeric powder, chilli powder. Add salt and mix well. Cook for 5 minutes till all the masalas are mixed and the stickiness lessens. Add salt and chopped tomatoes. Lower heat and cook till the Bhindi and tomatoes are cooked. Add the Amchoor powder, cook for a minute or two and remove from heat. Serve hot with Roti or Rice and enjoy !!

Saturday, December 02, 2006

Tomato Chutney

This recipe is courtesy Mythreyee of Try This Recipe. I had made it last week and K had loved this Chutney, so much so that he requested it today morning at Breakfast. I was out of Mint, but the Chutney was awesome even without it.

5 tomatoes, chopped fine
1 tsp cumin seeds
1/2 tsp mustard seeds
1 tbsp Urad dal
1/4 tsp turmeric powder
1/4 tsp red chilli powder
A pinch of Hing
Salt to taste
Oil
Heat Oil in a pan. Add the mustard seeds. When the mustard begins to splutter, add the cumin seeds and Urad dal. Then add the chopped tomatoes. When the tomato is half cooked add the turmeric powder, chilli powder, Hing and salt. Cook till the tomatoes are cooked.
Remove from heat and cool. Grind to a smooth paste without any water. Serve with Dosa or Parathas. Enjoy !!