Ghar Ka Khana

RCI Bihar : Kadima Tarkari

2007-10-29T19:45:00.000-07:00

My parents were very excited when they heard that I was hosting the RCI event for Bihar. My Mum and Dad, bursting with recipes, were ready to cook up a storm. Today I am presenting one of their favorite vegetable : Kadima (in Maithili) or Indian Pumpkin or Squash as we call it here. On my last trip to the local Farmer's Market, I had found Calabaza Squash which in my opinion is the closest to the taste and texture of the Indian Pumpkin. You can also use Butternut Squash for this dish.

500 gms Squash
Pinch of Hing (Asafoetida)
1/2 tsp Methi (Fenugreek) seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
2 dry red chillies
Salt to taste
Oil
Peel the squash, remove the seeds and threads. Cut the squash into 1" cubes.

In a pan, heat oil. Add the Hing, Methi seeds and the chillies. Now add the cubed squash, turmeric powder, salt, chilli powder. Mix well. Cover the pan and cook on medium - low flame, stirring occasionally. Cook till the squash is cooked.

Serve hot with Roti / Paratha and a bowl of yogurt. Enjoy !!

This is my entry for the RCI : Bihar event.

RCI : Cuisine of Bihar

2007-10-24T10:54:00.001-07:00

I am hosting the RCI (Regional Cuisine of India) event for the month of November. A big thank you to Lakshmi of Veggie Cuisine - this event is her brainchild :) Another round of Thank you's goes out to all those gracious bloggers who hosted this event before me.

Simplicity defines the food eaten in Bihar. The staple diet is "Bhaat" (Rice), "Daal", "Tarkari" (Curry), Chutney. The diet is mostly vegetarian, although Fish and Meat is served on special occasions. "Chuda" (Poha / Flattened rice) and "Dahi" (Yougurt) and "Sattu" (roasted gram flour) are breakfast regulars. The cooking medium used here is Mustard Oil. You can find recipes here, here and, here.Some of the "Bihari" recipes listed on this blog are here, here, here, here, here, and, here.

Participation rules are very simple. Post any recipe from the state of Bihar on your blog from October 25 to November 25. Mail me your name, the URL of your post along with a picture 200 x 200 pixel size at khanagharka@gmail.com. Non bloggers, please email me the recipe and a picture.

I will do the round-up in the first week of December. I look forward to your participation. Should you have any questions, please feel free to drop me an email.
Happy cooking :)

I am Back ....

2007-10-01T10:34:00.001-07:00

Hello All,

After a long, long break, I am back in the blogging world. Thanks all, those who enquired about my whereabouts. My folks are here and I just wanted to take a break and spend time with them.

See you soon with more recipes :)

Machcha Tarkari - Fish Curry

2007-07-28T20:57:00.000-07:00

The Regional Cuisine of India (RCI), brainchild of Lakshmi is being hosted by Swapna at Swad. The theme for this month is cuisine from the state I call home- Orissa. For the most part of this month I will bring to you recipes from Orissa.

Being a coastal state, fish is an integral part of the Oriya cuisine. Not only as food, but you will find fish motifs on sarees, bedspreads, silver filigree and the like.
This recipe is a simple one, but packs a lot of flavor. Mustard and tomato combine with Tilapia, and imaprt a flavor that remains long after the meal is over.

1 1/2 lb Tilapia steaks
2 medium Onions, ground to paste
4 tsp Ginger-garlic paste
1 medium Tomato, pureed
2 medium Potatoes, boiled and cut in large pieces
1 tsp Mustard seeds
2 Dried red chillies, broken into two
1/2 tsp Turmeric powder + a pinch
3 tsp cumin-coriander powder
1/4 tsp Garam masala powder
Oil
Salt to taste
Chopped coriander leaves for garnish
1 lemon, quartered

Clean the fish. In a bowl mix 1/2 tsp each turmeric and salt. Add the fish pieces to this and mix well. Let it marinate for about 10-15 minutes. Heat oil in a small pan and lightly fry the fish. Transfer the fish onto a paper towel and keep aside.
Heat oil in a Kadhai / Wok, add the mustard seeds and dried red
chillies. When the seeds begin to splutter, add the ginger-garlic paste and onion paste. Cook till the onion begins to turn light brown. Add the tomato puree and cook till oil separates.
Now add a pinch of turmeric powder + cumin-coriander powder. Cook for 2-3 minutes till the masalas and cooked. Add 3 cups water, mix well and brin to boil. Lower heat, add the fried fish and the boiled potatoes. Add the garam masala powder.

Cover and cook on low flame for 10-15 minutes. Check for salt in the curry and add some if needed. Garnish with coriander leaves and serve with steamed rice. Squeeze some fresh lime juice on the fish and enjoy a comforting meal :)

This is my contribution for RCI : Oriya Cuisine

Peanut Chutney

2007-07-24T19:47:00.000-07:00

JFI July : Eggplant Roundup

2007-07-09T03:15:00.000-07:00

Thank you fellow bloggers for participating so enthusiatically in the JFI Eggplant event. An amazing 66 68 entries were recieved by yours truly ... some entries were from bloggers who disliked Eggplant, but participated nevertheless.
Before I do the roundup, I want to thank Indira. This event is her brainchild. I also want to thank fellow bloggers who have hosted JFI before. A special shoutout to the two non-bloggers who participated. I will be posting your entries at the end of this post. Once again, thank you all for participating and making this such a fun event.

Yennegai, from Jugalbandi

Vanakaya Pachadi, from My Veggie World

Stuffed Eggplant Sambhar, from Veggie Platter

Brinjal Masala from My Cookbook

Vangi Bhaat, from The Singing Chef

Kathirikai - Murungaikai Poriyal, from Passionate Trials

Vanakaya Sengapindi, from Talimpu

Vanakaya Pulusu Pachadi, from Susarla's Kitchen

Eggplant with Garlic Paste, from Madhoos Food

Vanakaya Pulla Kura, from Cooks Hideout

Eggplant Dosa, from Nutan Dodbele

Sweet 'n' Sour Badane Palya, from Spice Corner

Thai Eggplants in red curry, from Foodie's Hope

Vangi Bhaat, from Aroma

Baingan Bharta, from Andhra Spicy

Baingan Bharta with Methi Bhature, from The Spice Who Loved Me

Rasavangi Koottu, from Menu Today

Vangyache Kaap, from The Cooker

Vangi ani Val, from Out of the Garden

Eggplant Roll, from The Spice Cafe

Stuffed Baby Eggplant, from Delectable Victuals

Vangyacha Bharit Bhakri, from Aarti's Corner

Vaangi Bhaat, from Aarti's Corner

Baingan Achaari, from Indian Spice Trail

Brinjal Rice, from VCuisine

Sweet 'n' Spicy Brinjals, from Spicy Chilly

Baingan Bharta, from My Workshop

Eggplant with Endamame, from One Hot Stove

Beguni, from Ahaar

Vangya Chi Rassa Bhaji, from A Cook at Heart

Kathrikkai Rasavangi, from Tasty Palettes

Badnekayi Bhajji, from Taste of Mysore

Brinjals and Beans in Onion-Tomato Sauce, from Indosungod

Eggplant stuffed Eggplant Poppers, from Snackorama

Easy Eggplant Rice, from Snackorama

Bharli Vangi, from Bhaatukli

Kaththarikkai Paththiyak Kari, from Virundhu

Eggplant Pizza, from Ruchii

Eggplant Parmesan, from Hot and Sweet Bowl

Katharikkai Kichedi Kuzhambu, from Meena's Corner

Gotsu Pizza, from Jugalbandi

Dal Vanga, from My Foodcourt

Eggplant with Spaghetti, from Crazy Curry

Eggplant ragout, from Trinigourmet

Vangi Masala, from Live 2 Cook

Eggplant Crunch Rolls, from Cooking Adventures

Sindhi style Baingan Subzi, from Aahar

Eggplant Vindaloo, from Cook with Love

Guthi Vanakaya, from Batasari

Kashmiri Dahi Baingan, from Batasari

Masale Bhaat, from My Chow Chow Bhath

Kathrikkai Thair Pachhadi, from Aruna & Friends

Ennai Kathirikkai Karamadhu, Guthi Vankaya, Vankaya Masala, from Sappadu Thayaar

Baingan Paneer ki Subzi, from Fusion Food

Dahiwala Baingan Bharta, from Fusion Food

Eggplant Crisps, from Neivedyam

Eggplant Koottu, from My Experiments with Food

Vanakaya with Jeelakarra Karam, from Mahanandi

Spaghetti eggplant, from Curry Bytes

Khosu, from Curry Bytes

Akki Rotti with Badanekai Ennegai, from Karnataka Recipes

Eggplant Sambar, from Vanamala Hebbar

Cooked Amaranth (grain) with Brinjal-Tomato Sauce, from Vindu

Baingan ki Boorani, from A Mad Tea Party

Baingan Bharta, from Ghar ka Khana

Baingan Aloo Badi, from Ghar ka Khana

Vangi Bhaat, from Ammupatti's Thoughts

Brinjal Masala Curry, from Ammupatti's Thoughts

The JFI for August is being hosted by the creative Nandita over at Saffron Trail. Head to her blog to see the theme for August. Happy participating :).

I am also posting the recipe for Brinjal Dosa and Eggplant Sambar that was contributed by Nutan and Vanamala.

Brinjal Dosa by Nutan Dodbele
Brinjal long variety -2 (sliced)

1 cup – rice (raw)
2 tbsp – dry coconut
2 – dried red chillies
1 tsp – jeera
Jaggery or brown sugar – 1 tbsp
Tamarind – 1 tsp
Salt to taste

Method:

1.Soak rice overnight
2.Blend rice with dry coconut, red chillies, jeera, jaggery or brown sugar, tamarind, and salt.
3.Keep the sliced brinjal in a vessel filled with water
4.Heat the dosa tava.
5.Spread a tsp of oil on the tava and arrange the sliced brinjal.
6.Pour the dosa batter on the tava and spread evenly
7.Put another tsp of oil to cook, cover the tava
8.Flip the dosa and cook on the other side.
9.Serve dosa with or without chutney.

Eggplant Sambar by Vanamala Hebber
Brinjal / Baingan / Aubergine - 1/2 kg
Chana - 5 tsp
Toor dal - 1 cup
Sambar powder - 2 tsp
Rasam powder - 1 tsp
Tamarind Paste - 1 tsp
Jaggery - 1/2 tsp
Coconut - 1/4 cup
Salt to taste
Oil for seasoning - 2 tsp
Mustard seeds - 1 tsp
Asafoetida (hing) - 1/4 tsp
Curry leaves

Method
Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric poweder a pinch into the dal.
Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
Next add the boiled dal, chana, potato into the cooked brinjal.
Grind sambar powder and coconut using a litter water (should be thick paste).
Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
Ready to serve with rice

Samosa Chaat

2007-07-02T06:40:00.000-07:00

JFI : Baingan Aloo Badi

2007-07-01T19:51:00.000-07:00

The one thing that I love about eggpants is that it adapts to everything ... sometimes it blends with the other ingredients and spices and sometimes, it is a contrast to the very same. This is one of my family's favorite eggplant dish. Simple ingredients, and packed with flavor. The softness of the eggplant complements the robust flavor of the potato, radish and dill and the crisp "Badi". Try this once, and you will keep coming back for more.
This is my second contribution for JFI for July whose theme is Eggplant.
1 eggplant, cut into 1" cubes
2 potatoes, peeled and cubed
1/4 cup, cubed daikon radish or 3 small red radish, cubed
1 tomato, chopped
2 cloves garlic
1" ginger
A pinch of Hing (Asafoetida)
A handful of Badi
1 tbsp mustard paste
1/4 cup chopped fresh dill
1 tsp Panch Phoran
1 tsp each cumin and coriander powder
1/2 tsp each turmeric and red chilli powder
Salt to taste
Oil
Chopped cilantro, for garnish

Grind the garlic and ginger coarsely. Fill a large bowl with cold water and soak the eggplant cubes in it.
Heat about 1 tbsp oil in a wok and fry the Badi's till golden. Remove and keep aside. In the same pan, add a little oil. When the oil heats add Hing, Panch Phoran and ginger-garlic paste. Cook for a minute and then add the potato. Cook for 5 minutes, stirring occasionally. Now add the cubed eggplants, mix well. Cook for 5 minutes and then add turmeric powder + salt + red chilli powder + cumin powder + coriander powder. Mix well, cover and cook for about 7 - 10 minutes. Add 1 cup water + Radish + Tomato. Cover and cook till done. Add mustard paste + dill + Badi and simmer for a minute or two. Garnish with chopped coriander / cilantro and serve hot with steamed rice. Enjoy !!

JFI : Baingan Bharta

2007-07-01T05:26:00.000-07:00

I love this rustic Baingan Bharta. The smoky taste of roasted eggplant, roasted garlic and mustard oil make for a heady combination. Back home we call it "Kachcha" (Uncooked) Baingan Bharta, since you don't cook the roasted eggplant with spices. This is my contribution for JFI July : Eggplant, created by Indira, and hosted by me for July.

What you need for this recipe :
1 large eggplant
1/2 small red onion, chopped fine
2 green chillies, chopped
4-5 fat cloves of garlic
1/2 tsp mustard oil, plus 2-3 drops
Salt to taste

Wash the eggplant and pat dry with a paper towel. Make 4-5 large slits on the eggplant and insert the garlic cloves. Take 2-3 drops of mustard oil and rub all over the eggplant. Roast the eggplant on the stove top, turning occasionally, so that the eggplant is evenly roasted on all sides. (Alternatively, pre-heat your oven . Put the eggplant in a baking dish or foil, and cook it at 450 F for 50-55 minutes, turning occasionally, so that eggplant is evenly cooked). Remove from stovetop/ oven and let cool.
Remove the skin from the eggplant and put in a bowl. Mash the eggplant. Add the chopped onion, chopped green chillies, salt and mustard oil and mix well. Garnish with chopped coriander leaves (cilantro)(optional) and serve hot with Roti / Paratha. Enjoy !
Note : Use only mustard oil.

Bari Kadhi

2007-06-19T06:12:00.001-07:00

Recipe Source : Ma

My parents are here these days, and I have been learning a whole lot of recipes from them. Bari (Pakora) Kari (Kadhi) is a popular dish in Bihar. Unlike the other Kadhis where the fritters are made with either Spinach or Potato or Onion, here the fritters are made with besan (chickpea flour) only. Without further ado, I present to you, my Ma's signature Kadhi recipe.
For the Fritters (Bari)
1 cup besan (chickpea flour)
1/4 tsp haldi powder
1/4 tsp red chilli powder
A pinch baking soda
Salt to taste

Mix all the above ingredients with a little water to make the batter, like you would to make pakoras. Keep aside for 10-15 minutes. Meanwhile fill a bowl with cold water and keep aside. Heat oil in a pan. Taking a little batter in your palm or a spoon, drop the batter in the hot oil and deep fry till the pakora turns a light golden brown. Remove and drop in the bowl of cold water. Continue till all the batter is finished and the pakoras are soaking in the cold water.
For the Kadhi
1 cup besan
1 1/2 cup yogurt
1/4 tsp haldi powder
3/4 tsp red chilli powder
1/4 tsp freshly ground garam masala powder
1 tsp each cumin powder & coriander powder
1 tomato, chopped
Salt to taste
6 cups water
1/2 tsp oil
Chopped coriander leaves to garnish
Mix besan + yogurt + haldi powder + red chilli powder + cumin powder + coriander powder + salt + 6 cups of water. Heat oil in a dutch oven and add this besan-yogurt mix. Cook on medium heat till the raw smell of besan disappears and the gravy begins to thicken, about 10 minutes. Add the garam masala and chopped tomato and cook on medium heat for another 10 minutes. Remove the pakoras (fritters) from the water and add to the gravy. Simmer for about 5 minutes.
Tadka
1/2 tsp oil
1 tsp cumin seeds
2 dry red chilli, broken into 2 and de-seeded
1/4 tsp asafoetida(hing)

Heat oil in a small pan and add the hing. Now add the red chilli and cumin seeds. When the seeds begin to sizzle, add the tadka to the Kadhi. Now add the chopped coriander leaves. Mix well. Serve hot with steamed rice. Enjoy!!

Egg-Drumstick (Saragwa) Curry

2007-06-05T19:32:00.000-07:00

I visit this blog frequently, both for the quality of pictures and the absolutely delicious recipes. I have tried many of the featured recipes and have never been disappointed. When I saw this recipe I knew I had to try it. This recipe is a keeper - the crunchy drumsticks complimented the creamy texture of the eggs. Try it once and you will be hooked.
Fresh drumsticks are a delight to taste, but I didn't have any, so I used frozen ones (easily available at your local Indian grocery store). Served with Rice and raita, this was a hearty and comforting meal.

6 eggs, boiled, shelled and gently slit lengthwise
10 drumsticks, cut into 2
1 large onion, chopped
1 large tomato, chopped
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
Chopped cilantro leaves for garnish
1 tbsp oil
For the tadka / tempering1/2 mustard seeds
1 dry red chillibroken into 2
3 garlic cloves, crushed
1 sprig fresh curry leaves

Heat 1 tsp oil in a pan, and add the boiled eggs. Cook for 1-2 minutes on medium heat, tossing them occasionally. Sprinkle a pinch of turmeric powder and mix well. Remove and keep aside.
In the same pan, add the drumstick and cook for a minute. Remove and keep aside.
Add the remaining oil, add the mustard seeds. When the seeds begin to pop, add the dry red chilli, crushed garlic cloves and curry leaves and cook for a few seconds.
Now add the onions and cook till they turn pink. Add the chilli powder, coriander powder and salt, and mix well.
Add the chopped tomatoes and drumstick pieces and cook for 2-3 mts, stirring frequently.
Add the eggs and mix well. Cover and cook on low heat for about 2 minutes.
Add 2 cups of water, increase the heat to high and bring to a boil. Reduce heat to medium and cook covered till the gravy thickens, about 10 minutes.
Garnish with fresh coriander leaves and serve with rice and raita. Enjoy !!

JFI for July : Eggplant

2007-06-04T09:02:00.001-07:00

I am delighted to be hosting the JFI event for the month of July. The ingredient for this JFI is one of my favorite vegetables - the Eggplant. Also called Aubergine, Baingan, Brinjal, Vanakaya, Vazhuthananga ... these beauties are a delight to the palate. In bright jewel colors ... the royal deep purple, the green color of jade, the creamy white, eggplants are common to a host of cuisines. So get creative :) and send me your delightful creations.

The rules for participation are very simple :

Prepare a dish with eggplant and post it on your blog on July 1, 2007

Send me an email at khanagharka@gmail.com with the permalink to your post alongwith a picture of the dish, preferably in 100 x 100 pixel size, by July 2

Mention the event, recipe name and your blog in the email

Check back for the roundup, on July 7th

Non Bloggers : You are invited too. Email me the recipe and picture and I will be more than happy to include it in the roundup.

I have created a logo for this event - please feel free to use it on your blog.

Hosting JFI for July

2007-05-31T15:20:00.000-07:00

Hi all,
I have been out of sight of late ... my parents are in town and I was meeting them after 7 long years, so everything else took a backseat.
I will be hosting the JFI event (the brain child of the wonderful Indira) for the month of July. Keep checking my blog for the JFI ingredient. I will be posting about it in the 1st week of June. Happy participating :)

Amaranth Dal

2007-05-16T06:54:00.000-07:00

Ever since I saw this recipe at Indira's blog, I have been craving it. To my delight I found fresh Amaranth leaves yesterday at the Indian grocery store. Aah ! the dal was such a delight - the combination of the nutty Tur dal, creamy Amaranth leaves, tangy tomato and tamarind and the heat of the green chillies - my taste buds were ecstatic :) This easy and delightful recipe will now be a regular feature in our home. Thanks Indira :)
(Original recipe here)

1 cup Tur Dal
4 cups chopped Amaranth leaves and tender stalks
4 green chillies, finely chopped
1 onion, chopped
1 tomato, chopped
2 tsp tamarind concentrate
1/4 tsp turmeric powder
2 1/2 cups water
Salt to taste

For the Tadka
1/4 tsp each minced garlic, curry leaves, cumin seeds, mustard seeds
2 tsp ghee

In a pressure cooker, cook Tur dal + Amaranth leaves + green chillies + onion + tomato + tamarind + turmeric powder + salt with 2 1/2 cups water , for 2 whistles. Remove from heat and keep aside. When the dal cooker cools down, coarsely mash the dal.
In a small pan, heat ghee and add all the tadka ingredients. When the mustard seeds begin to pop, add the tadka to the Dal. Mix well and simmer on medium heat for about 5 minutes. Serve hot with rice and a bowl of yogurt. Enjoy !!

This is my entry to the RCI Event : Andhra Pradesh, hosted this month by Latha @ Masala Magic.

Methi Tindora

2007-05-15T07:46:00.000-07:00

For someone who wasn't much of a Tindora fan, I have been cooking this tiny little gherkin with unfailing regularity. Methi-Tindora is a easy dish, and the addition of Kasoori Methi takes it to another level.

1 packet frozen Tindora (about 400 gms)
1/2 tsp cumin seeds
1 fat clove garlic, minced
2 tbsp Kasoori Methi, soaked in 1/4 cup warm water
1/4 tsp each of turmeric powder and cumin powder
1/2 tsp each of red chilli powder and coriander powder
Salt to taste
Oil

Heat oil in a pan. Add cumin seeds + minced garlic and cook for a minute. Now add the Tindora, and cook uncovered for about 5-7 minutes. Now add all the spices (chilli powder, cumin powder, coriander powder, turmeric powder) and salt. Mix well and cook for another 5 minutes. Drain the Kasoori Methi and add to the Tindora. Mix well and cook for a minute or two. Serve hot with Roti or Rice. Enjoy !!

Zucchini Dal

2007-05-14T07:57:00.000-07:00

It has been so hot here lately that I haven't had much inclination toiling in a hot kitchen to bring lunch / dinner to the table. Living off sandwiches for a while, bot K and i were craving some good old Indian food. I had a couple of zucchinis in the fridge ... and this dal was created. No masalas (spices) were used and the taste was awesome. Try it out for yourselves.

2 medium sized zucchinis, peeled and cut into 1" cubes
1 cup chana dal
1 small onion, chopped
1 beefsteak or 2 roma tomatoes, chopped
3 green chillies, slit lengthwise
2 cloves garlic, coarsely chopped
1/2 tsp cumin seeds
2 tsp ghee
Salt to taste
2 cups water
Chopped coriander / cilantro leaves, to garnish

In a pressure cooker, add dal + tomato + onion + green chillies + 2 cups water + salt. Cook for 2 whistles, remove from heat and keep aside. When the cooker cools down, remove the cover and mix the dal - zucchini once. Put the cooker without the cover on low heat and let simmer.
In a small pan, heat 2 tsp ghee. Add the cumin seeds and chopped garlic. When the garlic begins to turn brown add the tadka to the dal. Mix well, add the chopped cilantro and serve hot with plain rice. Enjoy !

Image courtesy : Food Network

Asha's Lahori Chole

2007-05-11T06:58:00.000-07:00

So named, because this recipe is courtesy Asha. She had used fennel powder in this Chole recipe and that caught my interest. I haven't yet seen any "Chole" dish that uses powdered fennel. True to her words, this dish was remarkable - so much so that K wanted third and fourth helpings :). Thanks Asha, for this wonderful recipe.
I did not have ginger and cardamom, but nevertheless, the taste was spectacular. The tangy Pomegranate powder complimented the fresh, minty taste of the fennel.

1 cup dry garbanzo beans, soaked overnight in warm water. Drain and keep aside
2 medium beefsteak tomatoes, chopped
1 potato, peeled and cubed
2 red onions, finely chopped
1 large clove garlic, minced
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp freshly ground fennel powder
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
1 1/2 tsp anar dana (pomegranate) powder
Salt to taste
2 tbsp oil
Chopped coriander leaves, to garnish

Heat oil in a pressure cooker and add the onions. Cook till the onions begin to turn brown. Add the garlic and cook for a minute. Add the chopped tomato + turmeric powder + red chilli powder + salt and cook till the tomato is cooked and oil separates.
Now add the garbanzo beans + cubed potato + 1 1/2 cup water. Cook till 3 whistles. Remove from heat and keep aside.
When the cooker has cooled, remove cover and with the back of a wooden spatula, mash a handful of the garbanzo beans. Add the anar dana powder + fennel powder + garam masala powder. Mix well and simmer on low heat for 10 minutes. Garnish with chopped coriander leaves and serve hot with Naan and Raita. Enjoy !!

Saag Lobia

2007-05-04T07:08:00.000-07:00

I love Black Eyes Peas. No, not the band, but the beans :) A rich cream color with a black spot, like someone has put a "tikka" to ward off the evil eye :) On my last trip to the Farmer's market I had picked up a bunch of Spinach. This Spinach - Lobia combo was a feast for the palate.

1 cup black eyes peas, soaked overnight in warm water
1 bunch spinach, cleaned and chopped coarsely
1 medium onion, finely chopped
2 tomatoes, chopped
2 cloves garlic, chopped
1" ginger, grated
3 green chillies, chopped
1 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp cumin powder
1 tsp coriander powder
Salt to taste
Oil

In a pressure cooker, add spinach + beans + 2 cups water + turmeric powder. Cook for 2 whistles, remove from heat and let the cooker cool down.

Meanwhile, in a pan, heat oil and add the cumin seeds. When they begin to sizzle, add the the chopped onion. When onion begins to turn pink add the garlic + ginger + chopped green chillies. Cook for a couple of minutes, then add the chopped tomato + cumin powder + coriander powder + salt. Cook till the oil separates and the tomatoes are cooked.

Add the cooked Spinach-Bean to the pan and mix well. Cook on medium low heat for 10 minutes till all the flavors have blended. Serve hot with Naan / Rice. Enjoy!!

Poha

2007-04-25T07:50:00.000-07:00

Both K and I were tired of having the same old cereal and milk for breakfast everyday, so just to jazz things up I made Poha. Simple filling this is a universal delight. I learnt to make poha from my aunt L when I lived with them in Mumbai for a year.
Poha or Chuda Upma as we call it at home it made of flattened rice (easily found in your local Indian grocery store). In Bihar, everyday breakfast comprises of soaked, drained Chuda with yogurt, banana and sugar or gud (jaggery). Makes for a wholesome and filling breakfast.

2 cups poha

A pinch of hing(asafoetida)

1 tsp mustard seeds

1 sprig curry leaves

2 whole dry chillies, broken into two

1 medium potato, peeled and cubed into small pieces

1 cup peas (I use frozen ones)

1/4 tsp turmeric powder

Juice of 1/2 lemon

Salt to taste

Oil

To Garnish : 1 tbsp each of chopped green chilli and coriander leaves

Wash the poha, drain the water completely and keep aside.

Heat oil in a pan, add the hing and mustard seeds. When the seeds begin to crackle, add the curry leaves, red chillies, potato, peas and turmeric powder. Mix well, cover and cook till potato is almost done.

Now add the poha and salt and mix well. Cook on low heat for about 5 minutes, stirring occasionally. Add the lemon juice and mix well. Garnish with chopped chillies and coriander leaves and serve hot. Enjoy!

Aloo Do Pyaza

2007-04-22T21:07:00.000-07:00

This is my father's signature recipe and a family favorite. A generous dose of garlic enhances the flavor of this potato curry. Try this recipe and I assure you, you will not be disapointed. Served with Rice or Puri, this makes for a wonderful meal.
1 lb potatoes, boiled and quartered (I used white potatoes and kept the skin)
10 cloves garlic, chopped fine
2 onions, chopped
1 medium tomato, chopped
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp cumin seeds
1/4 tsp ghee
3 green cardamom
3 whole cloves
1" cinnamon stick
Chopped coriander leaves, to garnish
Salt to taste
1 tbsp Oil
Heat oil in a pan. Add garlic for about a minute and then add the chopped onions. When onion turns pink, add the potato +turmeric powder + chilli powder + salt. Cook on low heat till the onion begins to brown, stirring occasionally. Add 3 cups water + chopped tomato, bring to boil, reduce heat to medium and simmer for about 10 minutes.
In the meantime, with a mortar and pestle, coarsely grind green cardamom + cloves + cinnamon stick.
Heat ghee in a small pan. Add the cumin seeds and when they begin to crackle, add the coarsely ground spices. Mix well and add to the potato curry. Mix well and cook for a couple of minutes more. Garnish with chopped coriander leaves and serve hot with Puri / Paratha or steamed rice. Enjoy!

Mixed Vegetable Pulao

2007-04-20T21:26:00.000-07:00

Like noodles, I think veggie pulao is again a favorite with almost everybody. This kind of pulao is also always a crowd pleaser. A handful of veggies of choice, some whole spices and rice - there is something that is so comforting.

1 cup basmati rice, clean, and soak in cold water for about 15-20 minutes. Drain and keep aside

1 1/2 cups, mixed veggies of your choice (I use the frozen ones)

2 cloves

2 badi/moti elaichi (black cardamom)

2-3 choti elaichi (green cardamom)

2-3 peppercorns

1" cinnamon stick, broken into 2

2 bay leaves

2 1/2 cups of water

1/4 tsp ghee

1/2 tsp each cumin powder, coriander powder and chilli powder

Salt to taste

Oil

Heat oil in a dutch oven Add the cloves + badi elaichi + green cardamom + peppercorns + cinnamon stick + bay leaf. Cook for 2-3 minutes. Add the mixed vegetables now and cook till the veggies are almost done. Add the soaked rice and cook for a minute. Add water + salt + cumin powder + coriander powder + chilli powder + ghee. Bring to boil, reduce heat to medium, cover and cook till rice is done and water is evaporated. Serve hot with yogurt or raita. Enjoy !

Spaghetti with Meatballs

2007-04-16T21:44:00.000-07:00

I love pasta. In fact I have yet to meet someone who doesn't like pasta. As students, both K and I lived on pasta a couple of days a week. It was an inexpensive and filling meal. One of our all time favorites is Spaghetti with Meatballs. This is a simple recipe, but full of flavor. I did used ground turkey and Prego's Tomato-Mushroom sauce for this. With K helping me, this meal took about 30 minutes from start to finish. Rachel Ray, here I come :) :)

Meatballs
1 lb ground turkey
1/2 red onion, finely chopped
1/4 cup chopped coriander leaves
10-12 mint leaves, chopped
1/4 cup bread crumbs
1 egg
1/4 tsp ground nutmeg
1/4 cup cheese, grated
1/4 tsp ground pepper
Salt to taste

Mix all the above ingredients. Pre-heat the oven at 400 F. Lightly spray a baking tray. Make medium sized balls with the ground turkey mix, and bake for 15-20 minutes (depending upon your oven). Once done, remove from oven and keep aside.

Whole grain spaghetti (about 1 generous handful)
1 jar Pasta sauce of your choice
Salt to taste
Chopped coriander leaves and grated cheese for garnish

Cook spaghetti al dente according to directions on the package. Keep aside 3 ladleful of the pasta water, drain the spaghetti and keep aside.
In a deep bottomed pan, heat the pasta sauce. Add the reserved pasta liquid. Gently add the meatballs and let simmer on medium-low heat for about 5 minutes. Add the spaghetti, mix well. Serve hot garnished with coriander leaves, grated cheese alongwith a slice of garlic bread. Enjoy !!

Chana Dal

2007-04-14T19:23:00.000-07:00

This dal is comes under the "comfort food" category for me. Ma used to make Chana Dal as a treat if we did something great and so I have very happy memories associated with this Dal. Her cooking has a lot of influence of Uttar Pradesh, since she spent her formative years there. It is a very simple recipe where Ginger and Garlic enhance the slightly nutty flavor of the Dal.
Ma would cook the dal for about 2 hours, but I don't have that kind of patience, so I cooked the dal in the pressure cooker. Served with rice or Paratha this is like heaven for the taste buds. Try it, and you will not be disappointed.
Nutrition Info : Chana dal has a low glycemic index so it is good for Diabetics. It is also high in fibre, protein and Zinc.

1 cup Chana dal, cleaned
1" ginger, sliced thin
3 cloves garlic, chopped
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2 tsp cumin seeds
1/2 tsp red chilli powder (you can increase the amount, depending upon your heat comfort)
1 tsp ghee
Salt to taste
Chopped coriander for garnish
Cook the dal + 2 cups water + ginger + turmeric + salt in a pressure cooker till done. Release the steam, remove the cooker cover and on low flame cook for a couple of minutes. Remove from heat and keep aside.
Heat ghee in a small pan and add cumin seeds + garlic. Cook for a minute and add the garam masala powder + red chilli powder. Mix well and pour on the cokked dal. Add the chopped coriander leaves, mix well and cook on medium heat for about 5 minutes. (You can add a little water if the dal is thick). Serve hot with Rice / Paratha and a serving of cool Raita. Enjoy !

Pepper Chicken Curry

2007-04-11T06:41:00.000-07:00

Recipe Adapted from : Sailu's Food

Sometimes, some recipes just call out to you. I saw this recipe on this blog and it was so interesting that I just had to try it out. I had never used Saunf (Fennel Seed) before while cooking chicken. The combination of the spicy pepper and mild fennel was so intriguing. I am glad to say the dish was as great at it looked. This is one dish that will be featuring often in my house now :)

1 1/2 lb of chicken, remove skin, cleaned (I used drumsticks)
2 onion, sliced fine
2 cloves garlic, minced
1" ginger, minced
4 green chillies, sliced lengthwise
1 large tomato, chopped
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp saunf (fennel seed) powder
1/2 tsp ground pepper
1/2 tsp garam masala powder
Salt to taste
Oil
Chopped coriander leaves, to garnish

Heat oil in a pan and cook onions till brown. Add the sliced green chillies and the ginger-garlic and cook for a couple of minutes.
Add the chicken pieces and cook on high heat for about 5 minutes.
Now add salt + turmeric powder + coriander powder + saunf + ground pepper and mix well so that the chicken pieces are well coated. Cook covered for a couple of minutes and add the chopped tomato. On medium heat, cook till the tomato is cooked and oil separates.
Add 1 cup of water (if you want thick gravy, use 1/2 cup of water), cover and cook for 5-7 minutes. Add the garam masala and chopped coriander leaves. Mix well. Serve hot with steamed rice / Paratha / Dosa. Enjoy !

Fried Chicken

2007-04-09T21:03:00.000-07:00

Fried Chicken is comfort food in K's home. It is the panacea for every disappointment, stress ... whatever ails you :) We don't generally have fried food in our home, but this is an exception. This is K's signature dish.

5 chicken drumsticks
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp curry powder
1 tbsp vinegar
Salt to taste
1 tbsp oil
Remove the skin from the drumsticks, clean and keep aside. In a bowl mix salt +vinegar + chilli powder + turmeric + cumin + curry powder. Using a knife, make a couple of slits on the chicken, add to the marinade and let it marinate for at least 30 minutes.
Heat oil in a flat bottomed pan. Add the chicken pieces and cook on medium heat for 10-15 minutes or till the chicken is well cooked, turning the drumsticks a couple of times. Serve hot with Parathas and Raita. Enjoy !
(If you don't want to fry it, you can grill it or bake it too. Tastes equally good :) )

Pindi Chole

2007-03-31T13:50:00.000-07:00

Chole / Garbanzo - a favorite with everyone. There are so many different ways of cooking this nutty bean. It is near impossible to go wrong with this bean. This recipe is from my friend T's mom, Aunty C. Her Chole-Bhatures are by far the best I have tasted till date. She would make this everytime T and I went home. I was very enamoured by the fact that her choles would have a rich chocolatey-brown color. Now I know her secret :) which I am going to share with you.

1 cup dry garbanzo, soaked overnight in warm water
1 large onion, sliced lenghtwise
1 tea bag
2" ginger, grated
1 fat clove garlic, grated
3 tomatoes, chopped fine
1/2 tsp turmwric powder
1 tsp cumin powder
1 tbsp coriander powder
1 1/2 tsp Anardana (Pomogrante seed)powder
1 tsp red chilli powder
1/2 tsp cumin seeds
Salt to taste
Oil
To Garnish
1/2" ginger, sliced thinly
Chopped coriander leaves
1 tbsp oil

Drain the water from thegarbanzo, rinse a couple of times. In a pressure cooker, add garbanzo + tea bag + 3 cups water and cook for 3 whistles. Remove from heat and keep aside. When the cooker cols, drain the garbanzo beans and reserve the cooking liquid. Discard the tea bag.

In a pan, heat oil and add the cumin seeds. When they sizzle, add the onion and cook till the onion tuens brown. Add garlic + grated ginger. Cook for a couple of minutes and then add the tomato + turmeric powder + chilli powder + coriander powder + cumin powder + anar dana powder + salt. Mix well and cook till the tomato-masala paste is cooked and oil separates. Now add the cooked garbanzo bean + 1 1/2 cup of the reserved cooking water. Cook till the water has almost dried. The gravy should be thick at this point.

To serve : Heat oil in a pan till it is almost smoking. Add the sliced ginger and cook till the ginger begins to brown. Add this to the cooked Chole, sprinkle some chopped coriander and serve hot with Bhature / Paratha. Enjoy !

Potato Kadhi

2007-03-29T20:06:00.000-07:00

Kadhi comes under the "comfort food' category for me. In my house, kadhi is universally loved and Ma would sometimes add Pakoras (fritters), sometimes Potato, sometimes plain Boondi ... served with plain rice and pickle ... it was pure bliss.
This is my sister's recipe. Instead of the Pakoras, I added 2 potatoes, but the basic recipe remains the same. I generally make a large batch and have it over the next couple of days :)
2 cups yogurt
1 cup besan (chickpea flour)
1 medium onion, chopped
2 potatoes, peeled and cubed
Few curry leaves
A pinch of hing (asafoetida)
1/2 tsp jeera
1/2 tsp mustard
1/2 tsp methi (fenugreek) seeds
2 medium tomatoes, chopped
2 dry red chillies, broken into two
1/4 tsp turmeric powder
1 tsp amchoor powder
1/2 tsp coriander powder
1 tsp red chilli powder, divided
4 cups water
Salt to taste
Oil
In a mixing bowl, mix yogurt and besan till smooth and there are no lumps in the batter. Now add 4 cups water and turmeric powder and mix well.
Heat oil in a large pan. Add the hing + mustard seeds. When the seeds begin to crackle, add the cumin seeds + curry leaves +methi seeds + dry red chilli + chopped onion. Cook on medium heat till the onion begins to brown. Now add the yogurt-besan mix, cubed potato, salt, coriander powder, 1/2 tsp red chilli powder, amchoor powder. Bring to boil, lower heat and cook till the yogurt-besan mix and potatoes are cooked, stirring occasionally. In a small pan, heat a little ghee/ oil and add 1/2 tsp red chilli powder. Mix and pour over the kashi. Garnish with coriander leaves (optional), and serve hot with plain boiled rice and Mango pickle. Enjoy!

Panchratan / Panchmel Dal

2007-03-27T06:16:00.000-07:00

The afternoon rain left me craving for something that was wholesome and comforting. I always associate cold weather with Kadhi, Pakoras and this Panchratan / Panchmel dal. Made with 5 dals and a generous use of tomatoes, this Dal is nutritious and very, very comforting. I generally have this by itself, without any Rice or Roti. This is my contribution for the JFI:Tomato event over at RP's Workshop.

1/4 cup Split Urad dal
1/4 cup Chana Dal
1/4 cup Sabut (Whole) Masoor Dal
1/4 cup Split Moong Dal
1/4 cup Tur / Arhar Dal
3 medium tomatoes, chopped (I used 2 handfuls of grape tomatoes, cut into half)
2 cloves
1/2" dalchini (cinnamon)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 green chillies, finely chopped
1/4 tsp turmeric powder
1/2" ginger, grated
6-7 curry leaves
2-3 tbsp lemon juice
Chopped coriander to garnish (Optional)
Salt to taste
Oil
Clean and wash all the dals. In a pressure cooker, add the dals, 3 cups of water, turmeric powder, a few drops of oil and cook till the dals are cooked. Remove from heat and keep aside.
Heat oil in a pan and add the mustard seeds, cumin seeds, cloves and cinnamon stick. When the seeds begin to sizzle, add the grated ginger, green chillies and curry leaves.Cook for abut a minute and then add the tomatoes and Salt. Mix well and cook till the tomatoes are mushy and cooked. Add the Dal to this tomato tadka, mix well and on low heat let simmer for about 10 minutes, stirring occasionally. Now add the lemon juice and mix well. Garnish with chopped coriander leaves and serve hot. Enjoy !

Simply Red - Tomato Curry

2007-03-17T13:03:00.000-07:00

This recipe is from Dad - my father in law. He is truly a foodie. He enjoys not only eating good food, but also cooking. What I like best about his cooking is the use of minimal ingredients and is big on flavor. Thanks to him, I have learnt some Mangalorean recipes and manage to surprise K once in a while :)
Ripe, juicy tomatoes, a few curry leaves, browned onions and green chillies - they all come together in this immensely satisfying and comforting curry. RP of the wonderful My Workshop is hosting the JFI for this month which is tomatoes. This is my contribution for this fun event.

Lunch today : Garlic Naan, Baked Potato, Tomato Curry

8 large tomatoes, slice into 8 pieces each and remove the skin
2 medium onions sliced and brown in oil
3-4 green chillies, sliced
6-7 curry leaves
1/2 tsp chili powder
1/2 tsp turmeric powder
Salt to taste
Oil

Heat oil in a pan and fry the onions till brown. Add the curry leaves and sliced green chillies. Cook for a minute, then add the sliced tomatoes, chilli powder, turmeric powder, salt. Mix well, cover and let cook till the tomotoes begin to break down. Add one cup water and cook for about 10 minutes, or until the tomatoes are cooked and the gravy is thick. Serve hot with Roti /Paratha. Enjoy !!

Bharwa Baingan - Stuffed eggplant

2007-03-15T07:13:00.000-07:00

K had got these beautiful eggplants from the local farmer's market last weekend. Thankfully, even after a week of lying in the 'fridge, they were fresh. I was craving for "Bhare (Stuffed)Baingan" but did not want to use an elaborate recipe. Surfing the Net I found this simple recipe from this blog. I made a few minor changes and believe you me, the taste was divine :)
8-10 pieces of tiny eggplants
1 tbsp red chili powder
2 tbsp coriander powder
1/2 tsp garam masala
1 tbsp jeera powder
1 tsp chaat masala
Salt, to taste
Juice of 1/2 lemon
Chopped coriander leaves, to garnish
Mix red chilli powder + coriander powder + garam masala powder + jeera powder + salt + lemon juice in a small bowl and set aside. Wash the eggplants, pat dry and slit them through the middle (see picture). Now put the filling into the slits of the eggplants. Heat oil in a non-stick pan and add the eggplants. Cover cook on medium heat, turning them once in a while so that the eggplans are evenly cooked. Sprinkle chaat masala, and the chooped coriander leaves and serve hot with Rice - Dal or with piping hot Parathas and Raita. Enjoy !

Cabbage Stir-fry

2007-03-14T19:50:00.000-07:00

I have been travelling extensively the last couple of days, surviving solely on artery-blocking, cholestrol increasing food. My entire system was crying out for something simple, yet healthy. Afterall the body can survive only so many meals from Denny's, Mickey D and the like.
This recipe is courtesy my brother in law D

1 medium sized cabbage, finely chopped
2 green chillies
1 tbsp mustard seeds
5-6 curry leaves
Juice of 1/2 lemon
1/4 tsp turmeric powder
Salt to taste

Heat oil in a pan. Add the mustard seeds and when the seeds begin to pop, add the curry leaves + cabbage + turmeric powder. Mix once, cover and cook till the cabbage is almost done, stirring occasionally. Now add salt to taste and lemon juice. Mix well and cook for 5 minutes or so. Serve hot with Roti / Paratha and Raita. Enjoy !

Masoor Dal

2007-03-06T07:47:00.000-08:00

When I saw Sandeepa's post "Masoor Dal", I took a trip down memory lane. I always associate this Dal with the Rains or cold, bitter winter. Ma would do the tadka with tomatoes and garlic - heavenly taste. This dal is a simple one, with no masalas (spices) - the Panch phoran, tomatoes and garlic give it the delightful flavor.
(Recipe adapted from Sandeepa)

Split Masoor Dal

1 cup Masoor Dal
1/4 tsp turmeric powder
1 green chilli, finely chopped
2 tomatoes, chopped
2 fat cloves garlic, finely chopped
1 tbsp Panch phoran
Juice of 1/2 lemon
Salt to taste
Chopped coriander to garnish
Oil
Pressure cook the Dal with turmeric powder, Salt and 3 cups of water for 2 whistles. Remove from heat and let cool. Whisk the dal gently, till mixed, adding 1 to 1 1/2 cups of water to make the dal a little thin. Keep aside.
In a pan, heat oil and add the Panch Phoran, garlic, green chillies. Cook for a couple of minutes, till the garlic turns light brown. Now add the tomatoes and cook till the tomatoes are cokked and oil separates. Add this mix to the dal, bring to boil and simmer on low heat for 5-7 minutes, stirring frequently. (You can add some more water, if you want a thinner consistency). Now add the lime juice, mix well, garnish with the chopped cilantro leaves and serve hot with plain rice. Enjoy !!

Say No to Plagiarism

2007-03-05T13:35:00.000-08:00

Image courtesy : Sandeepa of A Bong Mom's cookbook

Yahoo! India believes it is right to pass off other people's work as its own. Read the details about this here and here. We take a lot of time and effort to work on our blog(s) and it pains me to see a certain section of people take such a casual attitude to our hard work. It just takes a moment to ask permission or give credit where it is due. Is that so difficult ?
Please join me and my fellow bloggers to protest against this crime.

Happy Holi

2007-03-03T08:32:00.000-08:00

Lal Chana - Red Garbanzo Curry

2007-03-01T22:38:00.000-08:00

Both K and I like Garbanzo. As a student, many a meal was made using the combination of Rice, Spinach and Garbanzo beans. For variety we used to switch between the white, green and reddish brown garbanzo. Hummus, Garbanzo curry, as a snack ... there was no end to how we used this versatile bean.
One of my favorite garbanzo curry is the way Ma makes it. Today, I am going to share her recipe with you.

1 cup dried garbanzo, soaked overnight in warm water
1 medium tomato, chopped
2 onions - 1 onion sliced fine; 1 onion chopped fine
2 garlic pods, chopped
1" ginger, grated
2 Bay leaves
1 black cardamom
1" stick cinnamon
2 cloves
2 green cardamoms
1 potato, cubed (I used Red potato)
1/2 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
To garnish : 2 green chillies, sliced lengthwise & chopped coriander leaves
Oil
In a pressure cooker, put garbanzo beans, chopped tomato, chopped onion, garlic, ginger, bay leaf, cardamoms, cinnamon stick, cloves, cubed potato, 1 tbsp oil, 3 cups water and pressure cook for 3 whistles. Remove from heat and cool.
Heat oil in a pan and add the cumin seeds. When the seeds begin to sizzle, add the sliced onion and cook till the onion turns brown. Add the turmeric powder, red chilli powder, cumin powder, coriander powder and salt and cook till the masala is cooked. Keep sprinkling water occasionally so that the masal does not stick to the pan. Add this masala to the garbanzo curry and cook on medium low heat for about 10 minutes, till all the flavors have blended. Garnish with chopped coriander leaves and green chillies and serve hot with Rice / Paratha / Roti. Enjoy !!!

JFI:Aloo Parwal Bhujiya - Potato-Indian Gourd Stir Fry

2007-03-01T05:49:00.000-08:00

Parwal or Potol(as it is called in Orissa) was the constant vegetable during the hot summer months back home. This tiny little green gourd ( similar looking to the Tinda ) along with Opo Squash was what you got in abundance and my mother constantly had to improvise in cooking methods to get us to eat this vegetable.
When I saw Trupti post a recipe with this vegetable, I walked down nostalgia lane. Imagine my delight when I found a packet of Parwal in the frozen food aisle of the Indian grocery store. I called up Ma and got this recipe from her. This is my entry for JFI-Potato.
2 medium sized potatoes, peeled and cut into long slices
1 packet frozen Parwal
1 small red onion, sliced fine
1 dry red chilli, broken into two
1 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
Chopped coriander leaves, for garnish (optional)
Salt to taste
Oil
Heat oil in a pan and add the cumin seeds. When they begin to sizzle, add the sliced onions. When the onion turns pink, add the potatoes. Cook till the potatoes are half done. Now add the Parwal, turmeric powder, coriander powder and dry red chilli. Mix well and on low heat cook till the potatoes and parwal is cooked, stirring occasionally. Add salt to taste, mix well, garnish with chopped coriander leaves and serve hot with Roti/ Paratha. Enjoy !

Tomato Chutney

2007-02-27T21:15:00.000-08:00

I love tomatoes in any form - stuffed tomato, raw in salads, soup, chutney ... This tomato chutney is a staple in my house. The smoky taste of the tomatoes, coupled with the slightly sharp mustard oil ... it is a dance session for the tastebuds.
2 juicy beefsteak tomatoes
1/4 red onion, chopped fine
1 green chilli, finely chopped
Salt to taste
1 tsp mustard oil

Wash the tomatoes and pat dry. Lightly coat the tomatoes with a couple of drops od mustard oil. Heat 1/2 tsp oil in a pan, place the tomatoes, cover and cook on medium low heat till the tomaotes are cooked, about 10 minutes. Remove from heat and let cool.
In a bowl, add the chopped onion, chilli and salt. Add the cooked tomatoes and using a potato masher, mash to pulp. Add 1/2 tsp mustard oil and mix well. Serve as an accompaniment with Rice / Paratha. Enjoy !

Sweet Delight - K's Apple Pie

2007-02-24T22:19:00.000-08:00

Apple Pie with Vanilla Ice Cream

Garlic Asparagus

2007-02-24T07:47:00.000-08:00

The recipe is the same as the Lahsooni Tinda recipe that I posted earlier. Just substitute the Asparagus for the Tinda.

Kofta Curry

2007-02-22T06:26:00.000-08:00

Recipe courtesy my Ma. She used to make Kofta curry with Jackfruit, Opo Squash, Plantain, Ground chicken/lamb ... pretty much anything. This recipe calls for few ingredients, and packs a flavor punch.
For the Kofta
1 lb ground chicken
1 onion, chopped fine
1" ginger, grated
2 green chillies, finely chopped
1 egg (optional)
1 1/2 tbsp besan (chickpea flour)
1/2 tsp red chilli powder
Salt to taste
Oil for frying
Mix all the ingredients well. Heat oil in a pan. Make medium sized balls and deep fry on low heat till golden brown. Drain excess oil on paper towel(s) and keep aside.
For the Curry
2 onions, finely chopped
2 medium tomatoes, chopped
2 green chillies, chopped
3 cloves garlic, minced
1" ginger grated
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
1/4 tsp turmeric powder
Salt to taste
Oil
Chooped coriander leaves, for garnish

Heat oil in a pan. Add the onions and cook till onions turn light brown. Add the garlic, ginger, green chillies and cook for about 2-3 minutes. Add the tomatoes, turmeric powder, garam masala powder, coriander powder, cumin powder and cook till the masala and tomatoes are cook and the oil separates. Add about 3 cups of water and salt and bring to boil. Reduce heat, add the koftas and simmer on low heat for 15 minutes. garnish with chopped coriander leaves and serve hot with Rice / Paratha. Enjoy !

Birthday Lunch - Peas Pulao, Garlic Asparagus, Kofta Curry, Rich Chocolate Cake

2007-02-21T15:20:00.000-08:00

It's K's birthday today. To celebrate, I made Peas Pulao, Garlic Asparagus, Meat Kofta curry and to finish off this great meal, dessert was a rich, moist chocolate cake. This was the first time I was baking a cake, and in all honesty I cannot take credit for this super good cake. Thanks to Pilsbury Cake Mix, the cake was superb and I got all the compliments :)

PEAS PULAO

2 cups Basmati Rice, cleaned and soaked in water
2-3 cloves
2 green cardamoms
1" cinnamon
1/2 red onion, finely sliced
1 cup peas (I used the frozen ones)
Oil
Salt to taste

Heat oil in a pan and add the cloves, cardamom, cinnamon. When they begin to sizzle, add the sliced onion. Cook till translucent. Add the peas and salt. cook for a minute. Drain water from rice and add to pan. Mix gently. Add 4 cups water and bring to boil on high heat. Reduce heat to medium, cover the pan and cook till the water has evaporated and rice is cooked. Remove from heat and let sit for 5-10 minutes. Fluff gently and serve hot with curry of your choice. Enjoy !

Weekend trip

2007-02-19T06:34:00.000-08:00

Some pics from our weekend trip. Enjoy !

Giant Redwood tree

Food for my Honey - Methi Rice, Dal Makhni, Tandoori Chicken

2007-02-15T06:04:00.000-08:00

Methi Rice

Dal Makhni

Tandoori Chicken

(Recipes will be posted later today)

Love, Pyaar, Ishq ....

2007-02-14T05:30:00.000-08:00

To my family, friends, blog readers ...

Southern Delights : Idli & Tomato-Mint Chutney

2007-02-08T07:46:00.000-08:00

K has been under the weather for the last couple of days and I wanted to do something special for him to make him feel better. "Why not make idlis", I decided - it would be a change from eating cereal and milk for breakfast. I am generally not this adventurous regarding breakfast on weekdays ... The smile that lit K's face more than made up for everything :)

1 cup urad dal, picked and washed
2 cups idli rice, picked and washed
1 tsp methi (fenugreek) seeds
Salt to taste

Soak the rice and the urad dal in warm water separately. Add 1/2 tsp of methi seeds each with the rice and dal. In a food processor, grind the rice-methi seeds to a paste - the consistency should be like Rava/Semolina.
Grind the Urad dal to a smooth paste. Mix both the batters together in a large bowl and keep overnight to ferment. You know that the batter has fermented if the next day, the volume of the batter has doubled.
(Tip : When the weather is cold I generally put the batter mix in the oven and keep the oven light on. The heat from the lamp helps in the fermentation.)
Add salt to the batter and mix well. Lightly grease the idli molds and put the batter till 3/4 of the mold is covered. In a dutch oven heat about 1 glass of water. When it begins to boil, add the idli molds, cover and steam for about 15-20 minutes. (When you insert a toothpick, it should come out clean). Remove from heat, uncover and let sit for about 5 minutes. Using a butter knife, remove the idlis from the mold and serve hot with Chutney / Sambhar. Enjoy !!

Tomato-Mint Chutney ( Recipe courtesy Mythreyee)
4 tomatoes, chopped fine
10-12 mint leaves
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 mint leaves, 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 Idlis. Enjoy !!

MBP : Hare Chane ke Kebab - Green Garbanzo Kebabs

2007-02-04T12:34:00.000-08:00

Superbowl came and went and I still hadn't posted the recipe for this dish. I was bone tired after driving all the way to Chico, CA, participating in the college recruitment session and then driving back home. Add to that, poor K was in such a miserable shape, thanks to the Allergy season. He has been under the weather this entire fortnight ... anyhu to cut a long story short. My apologies and here is the recipe.
My friends M & J had hosted the Superbowl party at their house on Sunday and this was my contribution. (Wonderful party and wonderful spread M & J).
This is my entry for the super MBP event that dear Coffee has organized. I was inspired by Indira Thanks Indira for this super delicious and easy to make finger food. :)

1 packet frozen green garbanzo. (Keep it outside for a little while, so that the garbanzo can thaw)
1/2 cup greek style 2% yogurt
3 Thai serrano chillies
2 fat cloves garlic
1" ginger
1 tbsp grated coconut
4-5 curry leaves
2 tbsp besan (Chickpea flour)
1 tsp cumin seeds
1 small red onion, finely chopped
Salt to taste
Oil
Cooking Spray

Grind to a paste together - chillies, coconut, curry leaves, garlic cloves, ginger.

Heat oil in a pan and add the cumin seeds. When they begin to sizzle, add the chopped onion. Cook till the onion turns a light brown. Add the green garbanzo and cook for about 5-7 minutes. Add the yogurt and salt and mix well. Cook on low flame, constantly mashing the chickpeas with a potato masher, till it is of a paste consistency. Cook till the water evaporates. Now add the besan and mix well. Check and adjust the seasoning. Let cool.

Heat a flat bottomed pan and coat lightly with cooking spray. Take about 2 tbsp of the garbanzo mix and roll into a ball shape between your palms. Gently flatten it. Cook on low heat till both sides turn a nice brown. Serve with a chutney of your choice and enjoy !

Southern Comfort : Dosa, Okra Sambhar, Coriander-Coconut Chutney

2007-02-01T13:12:00.000-08:00

Babuji ( my father) loves South Indian food. He can eat Sambhar and Dosa 365 days a year for lunch and dinner. Once a month on Sundays, he would pack Ma and us four kids into the car and we would head to this lovely restaurant to have our pick of a Thali / Dosa-Idli's / Idli-Vada's and the like for lunch. Satiated and content we would troop back home, counting the days to the next such food outing.
Ma would make Dosa, Idli, Sambhar, Chutney at home quite frequently. As much as Rice, Dal, Curry were a part of our diet, so was Pongal, Rasam, Sambhar. I tried making Dosas a couple of times and to say they were a disaster was putting it mildly. I finally asked Ma for her recipe for Dosa batter and my Father-in-law for the Chutney. The sambhar recipe is courtesy Indira of Mahanandi and tried my hand and these dishes. Much to my joy and to K's approval, they came out really good.

Dosa

1 cup split Urad Dal, picked and washed
2 cups rice (I used Basmati rice, since that was the only one I had in hand)
1 tsp Methi (Fenugreek) seeds
Salt to taste
1/2 onion
Oil
Soak the rice, dal and methi seeds in warm water for 6-8 hours. Grind to a paste. transfer to a large bowl, cover and keep in a warm place overnight to ferment. If it is cold, then put the bowl inside the oven and switch on the light. The heat from the light bulb will keep the bowl warm and enable fermentation. You know the batter has fermented if the volume is double. Add salt and water. Make sure that the batter is not watery.

Heat a flat bottomed pan. Take the cut onion, dip in a little oil and lightly rub all over the pan. Take a ladleful of the dosa batter and pour in the pan. Using the bottom of the ladle, gently spread the batter in a circular motion. Take 1/2 tsp oil and spread around the dosa. Cook till it turns a light brwon. Your Dosa is ready to enjoy with Sambhar and Chutney.

Okra (Bhindi) Sambhar

1 cup Tur Dal, pressure cooked in 2 cups water.
Lime sized tamarind soaked in 1/2 cup warm water
1/2 packet frozen cut okra
2 medium sized tomatoes, chopped
1/2 onion, sliced fine
1 tbsp sambhar powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
7-8 curry leaves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp minced garlic
Salt to taste

In a Dutch oven, heat oil. Add the minced garlic, mustard seeds, cumin seeds and curry leaves. When the mustard seeds begin to pop, add the sliced onion and cook till light brown. Add the chopped tomatoes and okra. Now add the sambhar powder, turmeric powder, red chilli powder, salt, tamarind water and 2 1/2 cups water. Bring to a boil, reduce heat, cover and cook till the okra is tender, about 15-20 minutes.
Now add the cokked Dal, mix well and simmer another 10-15 minutes till all the flavors are blended. Serve hot with Dosa / Idli/ Rice.

Coriander-Coconut (Nariyal-Dhaniya) Chutney

1 bunch coriander, picked, cleaned and chopped coarsely
1 cup freshly grated coconut
4 green chillies
10-12 mint leaves, chopped coarsely
1/2 tsp cumin powder
5-6 curry leaves
1/2 tsp mustard seeds
Salt to taste
In a food pocessor, make a smooth paste of the coriander leaves, mint leaves, coconut, green chillies, salt with 1/2 cup water. heat oil in a small pan, add the mustard seeds. When they begin to pop add the curry leaves. Pour this oil over the chutney and serve with Dosa/Idli. Enjoy !

Filled with Goodness : Kohlrabi

2007-01-31T19:01:00.000-08:00

(Recipe courtesy Myriad Tastes)

Kohlrabi is also called Knol Khol / Ganth Gobhi. I had not tried this vegetable before but K loves it and so I had to learn how to cook this vegetable. While surfing the net for recipes, I found a simple yet packed with flavor recipe and decided to try it out. Even I was pleasantly surprised how good this vegetable turned out to be.

During my research on the health benefits, I learnt that Kohlrabi is an excellent source of Pottasium, Vitamin C and Fiber. It is also very "waist-friendly". Good to taste and figure friendly - what more could a girl ask for :)

3 Kohlrabi, peeled and cut into 1" pieces
1 green chilli, finely chopped
2 tbsp grated coconut
1 tsp coriander powder
A pinch of Hing (Asafoetida)
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad dal
6-7 curry leaves
1 tsp lemon juice
1 cup water
Salt to taste
Oil

Heat oil in a pan. Add the mustard seeds and when the seeds begin to pop add the urad dal, curry leaves and cumin leaves. Cook for a minute and then add the kohlrabi, coriander powder, green chilli, hing, turmeric powder and salt. Mix well and add 1 cup water. Let cook on medium heat till kohlrabi is done. Add lemon juice and grated coconut. Mix well and serve hot with Roti. Enjoy!

Comfort Food - Moong Dal Bharta

2007-01-30T06:29:00.000-08:00

This is a typics dish from Bihar. Simple, with a few ingredients, but what flavor. We used yo have this Bharta (Chokha, we call it at home), especially during summer when vegetables would be scarce. It is a very rutic but filling dish. Rice, Dal and Moong Dal Bharta .... Mmmm Mmmm good.
1 cup whole Moong Dal
1 small onion, chopped
2 dry red chilli ( I used 2 green chillies)
Salt to taste
1 tsp mustard oil
Juice of 1/2 lemon
Dry roast the Moong Dal. Remove from heat and let cool. In a pressure cooker cook the dal with 1 1/2 cup of water for 2 whistles. Remove from heat and let cool.

Dry roast the dry red chillies. Keep aside. In a bowl, mash the boiled Moong dal coarsely. Add the chopped onions, salt, lemon juice, mustard oil and the chillies. Mix well. You can have this with Rice and Dal or with Roti and a bpwl of yogurt. I use the extra bharta to make a stuffing for Dal Parathas.

Spring is in the air ...

2007-01-27T07:11:00.000-08:00

Here in California we pretty much take the weather for granted. Sunny, warm days give away to pleasant cool evenings. Idea of winter is wearing a light jacket :) The last couple of weeks has seen us bundled up in heavy jackets, gloves, skull caps and the like trying to keep warm. I am so looking forward to some nice warm weather now :)
When I was in NY, we knew Spring was 'round the corner when we saw the beautiful cherry blossoms begin to bloom. A couple of days ago K and I were in Kelley Park - a beautiful Japanese style park in San Jose and we saw these beautiful flowers beginning to bloom. I hope you enjoy them as much as we did.

Maa Tujhe Salaam : Republic Day

2007-01-25T14:46:00.000-08:00

Like August 15, January 26th is a special day for us Indians. It was on this day that the Constitution of India, drafted by the Constituent Assembly came into existence.
My Baba (Grandfather) fought the battle for India's Independence and as kids many a afternoon and evenings were spent listening to him describe an India that we never knew and the battles that helped us as a nation reach that day when we became an independent country.
Pooja hosted a wonderful theme for this week, celebrating India's Republic Day. I had made a note of all the dishes I would prepare keeping in mind the Indian Tri-color. Alas, the week has almost gone by and caught up with work I didn't really get a chance to cook any meals reflecting this theme.
It was then that I decided to change my Blog template. Now it does reflect the colors of our flag. :) I also looked to Mother Nature for inspiration, and found these beautiful pictures. Nature too celebrates this day with us :)

Pictures courtesy the Net

Spinach-Split Pea Dal- Palak Chana Dal

2007-01-22T19:21:00.000-08:00

Dinner : Naan, Baked Potato, Spinach-Split Pea Dal

I had seen this recipe on Indira's blog and since then had been wanting to try it out. Dal Palak (Spinach Dal) was a staple in my house during the winter days, but we used Moong Dal instead of Chana Dal. I definitely wanted to try this recipe with the Split Pea. I decided then that I was going to make this dish. A quick trip to the Grocery store and I was good to go. Thanks Indira for this wonderful recipe.

1 cup mixed green and yellow split pea (You get this packet at Trader Joe's)
1 small packet baby spinach
1 medium sized onion, sliced fine
4 fat cloves of garlic, minced
3 tomatoes, chopped
1" ginger, finely grated
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
4 cups water
Salt to taste
Oil

Wash the split pea and soak in warm water for about 15 minutes.
Heat oil in a pan, add the garlic and cook for a couple of seconds. Now add the sliced onion and cook till it turns pink. Add the grated ginger and cook till onion begins to turn a light brown. Now add the chopped tomatoes, and cook till the tomatoes become mushy and soft.
Add the spinach and cook till it wilts. Add the washed lentils, 4 cups of water, salt, turmeric powder, cumin powder, coriander powder, red chilli powder. Bring to boil, cover the pan, lower heat and let simmer till the lentil is cooked. Serve hot on a bed of rice / Roti / Paratha or just by itself and enjoy.

Papaya Paratha

2007-01-20T14:16:00.000-08:00

The first time I recall having Papaya was when Ma had made Papaya Kheer. From then I was hooked. K had never eaten raw papaya and that was enough reason for me to introduce him to this awesome vegetable. I was lucky I found some at the nearby grocery store.

The papaya fruit is a rich source of antioxidants and an enzyme that aids in digestion. Doctors also say that eating papaya helps in the prevention of diabetic heart disease and the oxidation of cholestrol. They are also a excellent source of Vitamin A, B, C. Eough reason to adopt this fruit / vegetable in your daily diet wouldn't you say ??

1 medium raw papaya ( available at your local grocery store)
1/4 tsp turmeric powder
1/2" ginger, grated fine
1/2 tsp red chilli powder
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp amchoor (dried mango powder)
6 handfuls of whole wheat flour, plus extra 1 fistful.
Salt to taste

Wash and peel the Papaya. Cut into two and remove the seeds. Grate the papaya, add some salt and keep aside for 20 minutes.
In the meantime knead the 6 handful of wheat flour with warm water and 1/4 tsp salt. Don't make a very soft dough. After you knead the dough, cover and keep aside.

Squeeze all the water from the grated papaya. Add the rest of the ingredients : salt, cumin, coriander, chilli, amchoor, turmeric, ginger - and mix well. Taste and adjust seasoning if required.

Make 6 equal sized balls from the dough. Take one ball, dust it with some dry flour and using the rolling pin roll it out the size of a teacup plate. take about 2 tbsp of the filling and place it in the centre of the dough. Roll the sides of the dough so that filling is covered and the dough is now the shape of a ball. Dust some flour on it and using the rolling pin, gently flatten it. Roll out the rest of the dough in a similar manner and keep aside.

Heat a flat bottomed pan. Place the stuffed flattened dough on the pan. When the side turns light brown, flip and cook the other side till it is brown. Spray a little cooking spray on both sides, cook each side for a minute.

Serve the Paratha hot with Raita of your choice and enjoy !

Healthy Plate : Pulao with Greens

2007-01-18T07:22:00.000-08:00

On my last trip to Trader Joe's, I had found a packet called "Greens with Envy". The packet was a mix of healthy greens like Spinach, Broccoli, Asparagus spears and shelled Edamame. I used it to make a wholesome Pulao for dinner.

1 cup Basmati Rice, washed and soaked in cold water
1/2 packet of the mixed greens
2 cloves
2 green cardamoms
1" stick cinnamon, broken into two
1 medium sized onion, finely sliced
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3/4 tsp coriander powder
1/2 tsp cumin seeds
Salt to taste
Oil

Heat oil in a pan. Add the cumin seeds and when they begin to sizzle, add the cloves, cardamom and cinnamon. Cook for half a minute and then add the sliced onions. Cook till the onions turn pink. Now add the turmeric powder, chilli powder, coriander powder, lower heat and cook for a minute stirring constantly. Add the salt and the mixed green. Cook for 2-3 minutes.
Drain water from the rice and add to the pan. Increase heat to medium and cook for a minute. Add 2 cups water, cover the pan and cook till the rice is done. Do not stir the rice while cooking or the rice will break making the dish mushy. Serve hot with plain yogurt or Raita. Enjoy !

Tamatar Rajma : Kidney Beans in Tomato Gravy

2007-01-09T06:49:00.000-08:00

This is K's version of Rajma. He loves Kidney beans and last night he hustled up a great dinner consisting of Matar Pulao (Peas Pulao), Rajma and Potato fry. What I liked about this dish was the creamy taste and texture without the use of cream / milk / almond paste / cashew paste. This is my entry for Pooja's Vegetable of the Week : Tomato

2 cans kidney beans
2 medium onions
2 tomatoes, chopped fine
4-5 cloves garlic
1" ginger
2 whole dry Kashmiri chilli / red chilli
1 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
Chopped coriander leaves to garnish
Salt to taste
Oil

Grind the onion, garlic cloves and ginger to a paste. heat oil in a pan and add this paste. Cook till it turns light brown. Now add the chopped tomatoes, whole chillies, chilli powder, cumin powder, coriander powder, garam masala and salt. Cook till oil separates and the tomato is well cooked.
Drain and rinse the beans. Add to the tomato paste and cook for a minute or two. Add water and bring to boil. Lower heat and let simmer for 10 minutes. garnish with chopped coriander leaves and serve hot with Rice.

Whole Wheat Penne in Cauliflower Sauce

2007-01-07T18:17:00.000-08:00

I have never come across the use of the cauliflower in Italian dishes except for Pasta Primavera or Minestrone, so when Rachel Ray of 30 Minute Meals said on her show that she was making Pasta in Cauliflower sauce, it held my interest. The recipe was easy with just a couple of ingredients and I wanted to try it for myself to see if it was as good as she had said it would be ... it was :)
This is a very healthy Pasta dish, made with whole wheat Penne, garlic, onion, rosemary and cauliflower. Try it out and I am very sure you will enjoy it as much as K and I did.

12 oz whole wheat Penne Rigate
1 medium cauliflower, washed and cut into florets
1 red onion, chopped
3 cloves garlic, finely chopped
1 tbsp dried rosemary
1 cup stock (I used a cup of the Pasta water)
3/4 cup grated Parmesan or Romano cheese (I didn't use any)
1/2 tsp black pepper
Salt to taste
Extra Virgin Olive Oil

Boil water in a large pot. Add salt and the penne and cook till done. Remove 2 ladleful of the pasta water (if also using stock or else remove 3 ladlefuls), drain the pasta and keep aside.

Heat oil in a deep bottomed pan and add the chopped garlic. Cook for a couple of minutes and add the chopped onion. Cook till the onion turns tranlucent. Add the cauliflower florets, stock / pasta water and rosemary. Cover and cook till the florets are cooked. Add salt and pepper and mash the cauliflower. Add the reserved pasta water and the Penne. Mix well. Now add the grated cheese and toss the pasta to combine. Serve hot and enjoy !

Lau-Chingudi / Lauki-Jhinga : Shrimp with Opo Squash

2007-01-06T10:18:00.000-08:00

Being a coastal state, seafood is an integral part of the daily diet in Orissa. Crabs, Shrimp, Rohu (Indian Carp), Sukhua (dried fish)... there is a great variety to choose from. One of Orissa's speciality is the Rohu fish cooked in mustard paste (I will post that recipe later). I call both Bihar and Orissa my home and given a choice, Fish is always my first preference.
Whenever we had guests (which was quite often), my Ma would cook Shrimp with some vegetables. That way everyone got a generous portion and a small quantity of shrimp went a long way. One of my favorite dishes is the Lauki-Jhinga or Lau-Chingudi as it is called in Oriya. This is my version.

1 medium sized Opa Squash, peeled and cut into 1" pieces
15-20 raw shrimp, cleaned and de-veined
1 medium onion, sliced fine
1 tomato, chopped fine
1/2 tsp turmeric
1 tsp red chilli powder
1/2 tsp cumin powder
3/4 tsp coriander powder
1/2 tsp-ginger-garlic paste
Salt to taste
Oil

Mix half of the turmeric and 1/2 tsp of red chilli powder with salt. Add the cleaned and deveined shrimp and let marinate for about 15 minutes.
Heat oil in a pan, and fry the shrimp till light pink - a couple of minutes. Remove from pan and keep aside on a paper towel.
In the same pan, add onions and fry till translucent. Add the chopped tomato, red chilli powder, turmeric powder, salt, cumin and coriander powder and cook till the tomato is cooked and oil separates. Add the Lauki/Opa squash, add half cup water and cook till the squash is almost done. Add the fried shrimp and cook for 5 minutes. Garnish with chopped coriander leaves and serve hot with rice.

Tagged - You are it !!

2007-01-05T06:14:00.000-08:00

I am so excited - this is my very first MeMe. Thanks Seema for tagging me. Update : Thanks Pavani for tagging me for this Meme

3 things that scare me

Snakes
Injections (I drove my parents crazy everytime I had to take a shot)
Violence

3 people that make me laugh

My nieces' (aged 5 and 3) antics
K's jokes
My childhood buddies Kay and L

3 things I love

My husband :) (can this be counted as "thing")
Reading - I am a voracious reader
Travelling
Cooking

3 things I hate

Hypocrites, Liars, Cheaters - you get the drift
People who don't keep their word
People talking on their cell phones in places they shouldn't

3 things I don't Understand

Violence
The Balaji presentations on TV
People who hurt others

3 things on my desk

My Laptop
A cup of steaming Tea
A couple of books

3 things I am doing right now

Writing this MeMe
Wishing it was Saturday :)
Listening to the wind howling outside

3 things I want to do before I die

Visit Greece
Have a humongous library of books, CD's and DVD's
Publish a Travelogue

3 things I can do

Dance :)
Sit on the beach listening to the waves for hours and hours together
Get along with children of any age group

3 things one should listen to

Good advice
Your inner voice - it is rarely wrong
Music

3 things I never want to listen to

Noise that passes for music
People who crib about everything under the sun and moon
People doling advice when they haven't been asked

3 favorite foods (This is the most difficult one - so many to choose, so I'll group them in 3 categories)

Non Veg
* The biryani my sister makes
* Fish curry that my Ma makes
* K's shrimp pulao
* Mai's biryani that D makes
Veg
* Dosas
* The Okra dish that my Aunt makes
* Kadhi (a dish make with chickpea flour and yogurt)
* Paneer with Bell Pepper that my younger sis makes
Others
* Street food back home
* Indian-Chinese food
*Food at my friend J's place
* Tiramisu

3 beverages that I drink regularly

Water
Tea
Coffee

3 TV shows I watched as a kid

Remington Steele
Mahabharat
Tom & Jerry

3 books I read as a kid

Books by Enid Blyton
Asterix and Obelix, TinTin comics
Amar Chitra Katha

3 friends I want to tag for this MeMe

Roast Mahi-Mahi with Potatoes and Tomatoes : Hout Bi Batata Wa Tamatem

2007-01-04T20:43:00.000-08:00

Among the many gifts that Santa Claus :) gave me this year, one was this wonderful cookbook "Arabesque" by Claudia Roden.
This cookbook gives a little history of the food of Morocco, Turkey and Lebanon. It was interesting to find so many spices and vegetables that are used in the Indian sub-continent. If you enjoy Mediterranean food and want to try some simple yet delightful dishes, I highly recommend this book.
Baked potatoes and tomatoes along with the succulent Mahi Mahi make it a hearty dish and the garlic and coriander add that extra zing. I made a couple of modifications to the recipe in terms of quantity, but have stayed true to all the ingredients mentioned. I have the pleasure of presenting to you "Roast Mahi-Mahi with Potatoes & Tomatoes".

2 Mahi Mahi fillets ( you can use Cod, Bream, Haddock, Turbot)
Salt
For the Marinade (Chermoula)
1/2 cup chopped coriander
2 garlic cloves crushed
1/2 tsp cumin powder
1 tsp red chilli powder
4 tbsp extra virgin olive oil
1 1/2 tbsp white wine vinegar

4 medium sized potatoes
3 medium tomatoes
Olive oil to drizzle

Slash the skin of the fish, a couple of places across the thickest part. Sprinkle salt and keep aside. Mix all the ingredients for the marinade and marinate the fish in half of the marinade for 30 minutes.
Preheat the oven. Clean the potatoes. Peel the skin (optional) and cut into 1/4" discs. Clean the tomatoes and cut into 1/3" discs. Brush the bottom of a baking dish with olive oil and place the potato and tomato slices. Drizzle some olive oil and sprinkle salt. Mix well. Put the dish in the oven and cook on 475 F for 50 minutes or till the potatoes are tender. While cooking, turn them over once so that the potato slices are evenly cooked.
Take the dish out and place the fish fillets on top of the potato and tomato, skin side up. Bake for 10-12 minutes till the fish is cooked through. Just before serving, pour the remaining marinade over the fish. Enjoy !!

Our dinner : Pupusa with Mahi-Mahi

Baingan Bhaja - Fried Eggplant

2007-01-03T07:30:00.000-08:00

Eggplant or Baingan as we call it is a common vegetable across all cuisines in India. Baingan Bhaja is quite a common dish in Bengal and Orissa. My Dad loves this dish so it was made frequently in our house.

1 medium sized eggplant
1 tsp red chilli powder
3/4 tsp salt
Cooking spray
(Eggplant will soak up as much oil as you put in the pan. So I use cooking spray)

Wash and pat dry the eggplant. Cut into 1" thick discs. Fill a large bowl with cold water and soak the eggplant discs in it for about 15 minutes. (This will remove the bitter juices). Drain water and pat dry the pieces with a paper towel.
Mix the salt and red chilli powder in a small bowl. Heat a Tawa (Griddle)or a flat bottomed pan on medium heat. Spray some cooking spray. Take a little bit of the chilli-salt mixture and sprinkle on one side of the eggplant. Put that side face down on the pan. Cook till it browns. Spray a little cooking spray and sprinkle the salt-chilli mixture on the other side. Change sides and cook till the side is brown. Serve hot and enjoy !

Stuffed Tomato

2007-01-01T14:41:00.000-08:00

I was excited when Pooja announced that the "Vegetable for the Week" was the Tomato. So many dishes came to mind that I had some difficulty trying to decide which to make. In the end, I settled upon this simple, yet delightful creation. This dish was among the first couple of recipes that I learnt from Ma when I began cooking.

2 firm Tomatoes (I used beefsteak tomatoes)
1 large potato, boiled and mashed
1/4 tsp red chilli powder
1/4 tsp amchoor (dried Mango Powder)
1/2 tsp coriander powder
Salt to taste
Olive oil to drizzle
1 tsp breadcrumbs
1 tbsp chopped coriander leaves

Cut the tomatoes about 1" from the top and reserve the cap. Remove the pulp of the tomato and keep aside in a bowl.
Add the potato to it and mix well. Now add all the ingredients except bread crumbs and olive oil and mix well.
Preheat the oven. Take a generous amount of the potato mixture and fill the tomato shells with it. Sprinkle the breadcrumbs on it and then put the tomato cap. Drizzle some olive oil on the tomatoes and bake at 450 F for about 20 minutes. Serve hot as a side dish. Enjoy !

Tinda Masala

2006-12-31T08:24:00.000-08:00

Sabudana (Tapioca Pearl) Cutlet

2006-12-27T19:41:00.000-08:00

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.

Tandoori Gobhi

2006-12-24T16:24:00.000-08:00

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

2006-12-24T06:46:00.000-08:00

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

Our Christmas tree

Patta Gobhi (Cabbage) Sabzi

2006-12-21T06:53:00.000-08:00

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 !!

Tamatar (Tomato) Pulao

2006-12-19T07:03:00.000-08:00

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.

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 !!

Palak Paneer - Tofu with Spinach

2006-12-15T12:07:00.000-08:00

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

2006-12-15T05:43:00.000-08:00

2 slices of french Toast with Ketchup

Chole Methi- Garbanzo beans with Fenugreek leaves

2006-12-14T06:39:00.000-08:00

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 !!

Jhatpat Aloo

2006-12-12T20:44:00.000-08:00

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.

Lentil Soup

2006-12-10T07:30:00.000-08:00

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 !!

Keema-Matar

2006-12-06T19:48:00.000-08:00

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 !!

Coriander Chutney

2006-12-03T17:58:00.000-08:00

Bhindi (Okra) Bhujiya

2006-12-03T11:35:00.000-08:00

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 !!

Tomato Chutney

2006-12-02T10:40:00.000-08:00

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 !!

16 Pulses/Bean Dal

2006-11-29T07:20:00.000-08:00

This recipe is from my elder sis. Full of the goodness of 16 different types of beans and lentils, this dish is easy to make and tastes really good. You can add any variety to beans and lentils, but to make life easier, you get this in all the grocery stores.

Beans soaked overnight in warm water

1 cup beans-pulses, soaked overnight in warm water
2 green chillies, finely chopped
1 large onion, chopped

1 medium tomato, chopped

1/4 tsp turmeric powder

1/2 tsp garam masala powder

Salt to taste

Oil

Coriander leaves, for garnish

In a pressure cooker, add the soaked dal, salt, 1/2 tsp oil, salt and water and cook for 1whistle. Remove from heat and let it cool down.

Heat oil in a pan and add the chopped onion. Cook till the onion turns golden brown. Add the green chillies, tomato, turmeric powder, garam masala powder and cook till the oil separates and the masala-tomato mix is well cooked. Add the dal to the pan and let it simmer on medium low heat for 5-7 minutes.

Garnish with chopped coriander leaves and serve hot with Rice or Roti. Enjoy !!

Asparagus-Mushroom-Peas Bhujiya

2006-11-26T20:22:00.000-08:00

I had half a packet each of Peas and Asparagus and some fresh white Mushrooms. I decided to combine all three and make a dish and it came out really good :) Even K gave this dish his sign of approval :)

1/2 red onion, chopped
1/2 packet frozen Asparagus
10-12 white mushrooms, sliced
1 cup frozen peas
1/2 tsp ground black pepper
Salt to taste
Oil

Heat oil in a pan. Add the onions and cook till the onion begins to turn brown. Add the sliced mushrooms and cook till the water in the mushrooms dries up. Now add the peas, asparagus, pepper and salt. Cook for 5-7 minutes or till the veggies are cooked and the asparagus retains a slight crunch. Serve with Rice / Roti. Enjoy.

Pizza

2006-11-26T08:08:00.000-08:00

Tired after a long day of running errands and household chores, I wasn't really in a mood to cook dinner. K, bless him, took over the kitchen and made this simple and delicious Pizza. I had the Pizza dough and the Pizza sauce from Trader Joe's, so assembling the pizza with the rest of the ingredients from the pantry was easy.

The final Product

Assembling the Pizza - look at all that cheese - Yummy :)

Paneer / Tofu Bhujiya

2006-11-24T07:27:00.000-08:00

My brother calls this dish the Vegetarian version of scrambled eggs. It is easy to make and tastes wonderful.

1 packet Paneer / Tofu
2 green chillies, chopped
1/2 red onion, chopped
1 tomato, chopped
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt to taste
Oil
Chopped coriander leaves, for garnish (optional)

Heat oil in a pan and add the chopped onions. Cook till it turns light brown. Add the green chillies, chopped tomatoes, salt, cumin powder and coriander powder. Cook till the oil separates. Crumble the paneer / tofu and add to the pan. Mix well and cook for 5-7 minutes. Garnish with chopped coriander and serve hot with Roti / Paratha. Enjoy !!

Peas Asparagus Pulao

2006-11-23T15:06:00.000-08:00

Both K and I wanted to have a light lunch since Thanksgiving dinner was going to be huge. I had half packet of frozen peas and Asparagus ... pefect for making a light pulao. We had this with Paneer Bhurji (recipe will be posted later) and Masoor Dal.

1 cup Basmati Rice
1/2 red Onion, sliced thinly
1/2 cup Peas
1/2 cup Asparagus
1/2 tsp Cumin seeds
1 tsp Oil
2 cups Water
Salt to taste

Wash and soak the basmati rice.
Heat oil in a pan and add the cumin seeds. When they begin to sizzle add the sliced onions and cook till it turns light brown. Add the peas, asparagus and salt and cook for 1-2 minutes.
Drain the water from the rice and add to the pan. Mix well. Add 2 cups water, cover the pan and cook on medium-low heat till rice is done. Remove from heat, stir once, cover and keep aside for 5 minutes. Garnish with chopped coriander leaves (optional) and serve hot.

Happy Thanksgiving

2006-11-22T14:20:00.000-08:00

To all my friends and family, Happy Thanksgiving

Dhaba Dal

2006-11-21T18:35:00.000-08:00

My brother and his friends would go to one of the many Dhabas on the outskirts of the city and get dinner from there home once a week. It would give my Ma and the cook a break from cooking for a bunch of ever hungry young adults. Food from the Dhaba was something my Dad also enjoyed. We were unanimous in our love for the Dhaba Dal. I present to you our version of this delicious Dal. Enjoy it with steaming rice or Naan.

2 cup urad dal, picked and cleaned
3/4th cup chana dal, picked and cleaned
2 tbsp chopped ginger
2 tbsp chopped garlic
1 tbsp butter
2 medium sized onions, chopped
6 green chillies, chopped
2 tomatoes, chopped
Oil
Salt to taste
Handful of mint/coriander leaves, chopped to garnish
2 eggs (optional)

Cook the lentils in a pressure cooker with salt, 1 1/2 tbsp ginger, 1 1/2 tbsp garlic and butter. Once the cooker cools down, mash the Dals against the side of the pan. Keep aside.

Heat oil in a pan. Add onions and fry till golden. Add the remaining ginger and garlic and cook for a couple of seconds. Add the green chillies and tomatoes and cook till the tomatoes are almost cooked and mushy. Add the dal to this and mix well. Add the coriander / mint leaves. If using eggs, make scrambled eggs and add to the dal. Mix well and serve hot with naan or Rice. ENJOY :)

Easy Shrimp Curry

2006-11-16T18:40:00.000-08:00

Both K and I love shrimp. This is an easy breezy recipe with loads of flavor.

1 lb uncooked shrimp, cleaned and deveined (I used the frozen ones for this)
2 potatoes, boiled, and cut into pieces
1 large onion, chopped
1 tomato
2 cloves garlic, minced
1" ginger, minced
1 large tomato, chopped
1/2 tsp jeera
1/2 tsp red chilli pwdr
1 tsp coriander pwdr
1/2 tsp jeera pwdr
1/2 tsp garam masala
Salt to taste
1 cup Water
Oil
Chopped coriander leaves, for garnish

Heat oil in a pan and fry the shrimp till light pink. Remove and keep aside. In the same pan, add more oil, if necessary and add the jeera. When it begins to sizzle, add the chopped onion. Cook till onion begins to turn brown. Add the garlic and ginger and cook for 1 minute. Now add all the powder masalas, salt and tomato and cook till the masala gets cooked and oil separates. Add the boiled potatoes, shrimp and 1 cup water. Cook for 5 minutes. Add the chopped coriander leaves and serve hot with Rice / Paratha. Enjoy !!

Onion Pakoras / Pyaaz Pakora / Pyaaji

2006-11-13T20:47:00.000-08:00

Rain, piping hot Tea and Pakoras go hand in hand. The weather here today was just right for this combination. Dull dreary gray skies plus K had come home tired after a day long trip to SFO ... the pakoras with tea was my idea of a perfect pick me up. I like all kinds of pakoras but one of my favorites is the Onion Pakoras or Pyaaji as we called it back home in Orissa. Many a evening during Monsoon in India would be spent sitting on the patio, having tea and pyaaji, watching the rain do their pitter-patter dance

1 onion, sliced thin
1 cup besan ( chickpea flour-available at any Indian grocery store)
1/2 tsp red chilli powder
Salt to taste
Oil for deep frying
Heat oil in a deep bottomed pan. In the meantime mix the first 4 ingredients with a little water to make a batter. (The batter shouldn't be too thick or thin). Take tablespoons of the batter and drop it into the oil. Fry on medium heat till golden brown on both sides. Serve hot with Chutney/ Ketchup and a piping cup of tea. :)

Dahi Vada

2006-11-12T05:59:00.000-08:00

I enjoy dahi vadas. Back home, my Ma and her friend Aunty N would make the vadas with a filling - it was so good. I still haven't mastered how to make a whole in the center of the Vadas - believe me it is a learning in progress.

My recipe for the Dahi vadas has been adapted in part from my Ma's version and my elder sis D's version.

1 cup urad dal, picked, washed and soaked overnight in warm water
2 green chilli, finely chopped
4 cups yogurt + 1 cup
1 tsp red chilli powder
A pinch of Hing (Asafoetida)
Salt to taste
1/2 tsp sugar
3 tbsp Tamarind-Date chutney (available in the Indian grocery stores)
1 tbsp each of chopped coriander and mint leaves
Oil

Grind the urad dal with little water to a smooth paste. Add the chopped green chillies, hing and salt and mix.

Heat oil in a pan. Take about a tbsp of batter in your palm and roll it into a ball. Flatten it slightly and drop the batter carefully into the hot oil. Fry till golden. Remove and keep on Paper towel to drain off the extra oil.

Fill a pan with water and soak the vadas in it for about 2-3 minutes. In another pan, mix 1 cup yogurt with water to make a mix that is thinner or almost of buttermilk consistency. Squeeze the vadas gently to drain out the water and put them in this yogurt-water mix for a minute. Squeeze gently to remove water.

Whisk yogurt, salt, sugar and red chilli powder together till smotth. If the consistency is thick and just a little water. Now place the vadas carefully, covering them with yogurt. Garnish with a little red chilli powder, a little tamarind-date chutney and the coriander-mint leaves. Enjoy !!

Kadhai Paneer

2006-11-10T09:08:00.000-08:00

Kadhai Paneer was one of my favorite dishes during winter back in India. The rest of the year we would have Paneer in Parathas, as Paneer Bhurjee, Paneer Aloo .... The taste of ground spices coupled with the mellow flavor of green bell peppers, fresh Methi leaves and paneer was as close to gastronomical heaven as I could get.

I found a pack of red bell peppers at Trader Joe's and I had a green bell pepper at home with a pack of paneer. K loves this dish, so I decided to make this and surprise him at lunch :)

1 packet paneer (you can substitute Tofu), cut into finger sized strips
2 bell peppers, cut the same size as the Paneer
2 tsp whole coriander seeds
2 green chillies, finely chopped
1 tsp kasoori methi
4 dry red chilli
4 garlic cloves
4 small tomoatoes or 2 large tomatoes, chopped
1" ginger, chopped fine
Salt to taste
Oil
Chopped coriander, to garnish

Grind the garlic, dry red chilli and coriander seeds coarsely.

Heat oil in a pan. Add the garlic-chilli paste. Cook for a minute and then add the bell pepper, ginger and green chilli. Cook for a minute and then add the chopped tomatoes. Cook till the tomatoes are done and the oil separates.

Add Kasoori methi and salt and cook for 1 minute. Add the paneer slices, lower heat and cook for abt 5 to 7 minutes. Garnish with chopped corander leaves and serve hot with Paratha. Enjoy !! :)

Guguni

2006-11-08T07:23:00.000-08:00

As kids and even now, street food is something all of us enjoy. One of my all time favorite was Guguni. Ma used to serve this with Aloo Tikki's and some Sunday's Poori and Guguni used to be our brunch. Loved it then, love it now :)

1 cup dried yellow peas
2 potatoes
1 large tomato, chopped
1 medium onion
1" ginger
2 cloves garlic
4 green chillies
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Chopped coriander leaves to garnish
Salt to taste
4 cups water
1 tbsp oil

Soak the dried peas overnight in warm water. Peel the potatoes and cut into 1 1/2" pieces. In a pressure cooker, cook the peas and the potato with 4 cups of water.

Grind the onion, garlic, ginger to a fine paste with a little water.

Heat oil in a pan. Add cumin seeds. when the seeds begin to sizzle, add the onion-garlic paste. Add the green chillies and cook till the onion turns a light brown. Add the cumin pwdr, coriander pwdr, red chilli pwdr, turmeric pwdr, salt and tomatoes and cook till the masalas are cooked and the oil separates. Add the boiled peas and potato mix and cook for 10 mts till all the flavors have blended. Garnish with coriander leaves and serve with Aloo Tikki (recipe on this blog) or with Pooris. Enjoy.

Besan Chillah

2006-11-07T20:52:00.000-08:00

After a long day at work, I just did not have the energy to cook anything that required more than 15 minutes from start to finish. Unfortunately I was out of eggs, so K suggested Besan Chillah- the North Indian version of the Dosa :) or like K says "It is the vegetarian's omlette" :)

1 cup Besan (Gram Flour)
1/4 cup non fat/low fat yogurt (optional)
1/2 small onion, finely chopped
1 green chilli chopped (you can increase the quantity depending upon your heat tolerance)
1 tomato, finely chopped
2 tbsp chopped coriander leaves
Salt to taste
Cooking spray
Water

In a bowl mix the gram flour and yogurt till smooth and there are no lumps. Add the onion, tomato, green chilli, salt and coriander leaves. Add water and mix well. The consistency should be thinner than that of Dosa batter - similar to the consistency of beaten eggs.

Heat a flat bottomed pan and spray it lightly with the cooking spray. Take the batter in a ladle and pour it into the pan. Turn the pan in clockwise - anti clockwise direction till the batter spreads. Cook till the bottom turns light brown. Flip the Chillah over and cook for a minute or two. Serve with Chutney/ Ketchup or have it plain :) Enjoy !!

Sarson Saag

2006-11-07T06:36:00.000-08:00

Indira of Mahanandi had posted such a lovely picture of the Mustard leaves, I knew I had to share this wonderful, super delicious Sarson Saag recipe that my friend T had shared with me. Her Mom Aunty C would always make this when I visited their home. Before that I wasn't a big fan of this dish but in Aunty's hands, the taste would be awesome. Served with the traditional Makki Di Roti, it was a gourmet delight. At the end of that stupendous meal, we would have a glass of tall cool Lassi ... Mmmm Mmmm good. :)

1 1/2 bunch Sarson Saag (mustard greens), washed and chopped
1 bunch Palak (Spinach), washed and chopped
1 medium Mooli (radish) with leaves, washed and chopped
2 medium sized onion, chopped
2 medium tomatoes, chopped
1" ginger, finely chopped
1 green chilli, minced
1/2 cup water
Salt to taste

For the tadka
2 cloves garlic, chopped
1 tbsp ghee

In a pressure cooker cook all the ingredients (except the ones for the tadka) for 2 whistles, with 1/2 cup of water.
Let it cool and then grind to a smooth paste.

Heat the ghee in a small pan and add the garlic. When the garlic turns light brown, add the Saag. Cook for a minute and serve hot with Makki Di Roti/ Roti/Paratha. Enjoy !

Dal

2006-11-05T13:34:00.000-08:00

Tur dal on a bed of Basmati rice, with Aloo Gobhi sabzi

For our everyday meals, Ma used to make Tur/Arhar dal. Sometimes plain dal, sometimes Tur dal with Spinach or Khatti Dal (with Gongura leaves). I still do not know what Gongura is called in Bihar or for that matter in Orissa, I just call it Khatti (sour) dal. This recipe is for the simple, no frills Dal. Just tempered with ghee, cumin seeds and dry red chilli, the dish was a gastronomic delight.

1 cup tur dal, picked and washed
2 1/2 cups of water
1/4 tsp turmeric
1/2 tsp ghee
1/2 tsp cumin seeds (jeera)
Salt to taste
2 dry red chilli, broken into two
Chopped coriander leaves, to garnish

Pressure cook the dal with 2 1/2 cups of water, turmeric and salt. When the dal is cooked, whisk it once to make the dal mix semi smooth.

In a small pan, heat ghee. When it heats up, add the broken dry red chilli and jeera. When the jeera begins to sizzle, add the tadka to the dal. Mix well, garnish with chopped coriander leaves and serve hot with rice. As Rachel Ray would say, Yummo !! :)

Kabuli Chana

2006-11-02T06:38:00.000-08:00

Garbanzo beans figured quite often in our meals back home. From Pani Puri's to Hummus, the versatile chickpea was to be found everywhere. When I was in school a bowl of rice and chickpeas with Spinach was a staple meal.
You can soak the garbanzo beans overnight and cook it in a pressure cooker, but I generally use the canned ones and they taste good too.

2 cans garbanzo beans, drained and washed
1 large onion, chopped
1 tomato, chopped
2 cloves garlic, minced
1" ginger, minced
2 green chillies, finely chopped
1/2 tsp jeera
1/2 tsp jeera powder
1/2 tsp turmeric powder
1/4 tsp garam masala powder
1 tsp coriander powder
2 tbsp kasoori methi
Salt to taste
2 cups water
Oil
Coriander leaves to garnish (optional). I love this herb so add it generously to all the cooking I do :)

Heat oil in a pan and add the jeera seeds. When they begin to sizzle, add the chopped onions. Cook till the onion turns golden. Now add the green chillies, minced garlic and ginger. Cook for a minute. Add jeera pwdr, coriander pwdr, turmeric pwdr, salt and tomatoes. Cook till the tomatoes and the masalas are done. Add the drained chickpeas and saute for a minute. Add 2 cups water and bring to boil. Now add the kasoori methi, lower heat and cook for 5 minutes. Using the back of the cooking spoon, mash some of the beans to make a thicker gravy. Remove from heat, garnish with coriander leaves and serve with Rice/Roti/Paratha. Enjoy !!

Saboot Masoor Dal

2006-11-01T09:37:00.000-08:00

This recipe has been adapted from Nita Mehta's cookbook. it was one of the first cookbooks I had brought when I started cooking and this dish always came out tops. It is an easy to make dish and delightful to taste.

1 cup Saboot (whole) masoor Dal
1 large onion - half onion chopped and the other half finely sliced
2 tomatoes, chopped
4-5 cloves garlic
2 tbsp whole coriander
1 1/2" ginger
1 tsp cumin seeds
2 dry red chillies
Salt to taste
Oil
Chopped coriander leaves to garnish

Pick and wash the Masoor dal. Pressure cook it for 3 whistles with 5 cups water and the chopped onions.
Make a paste of the garlic cloves, ginger, dry red chillies, cumin seeds and whole coriander seeds.
Heat oil in a pan. Add the sliced onion and cook till onion turns light golden brown. Add the ginger-garlic-chilli paste. Add the tomatoes and salt and cook till the tomatoes are mushy and cooked. Add this mix to the dal and on low flame cook for 10 minutes. garnish with coriander leaves and serve hot with rice/ paratha. Enjoy !

Happy Diwali

2006-10-21T08:13:00.000-07:00

Wishing all of you a very bright and happy Diwali.

Sooji Upma

2006-10-20T11:01:00.000-07:00

This dish is a favorite with almost everybody. Easy to make, this is one dish that almost all newbie cooks learn. Everyone has their own take - my sis adds a little sambar masala; my mom used to add the veggies of the season; my sis in law adds a handful of cashews ... I got this recipe from K's Mom. It is easy, quick and delicious.

1 cup sooji
2 tbsp chana dal
1 medium onion, sliced finely
2 green chillies, chopped fine
1" ginger, minced
1 tomato, chopped
1 tsp mustard seeds
10-12 curry leaves
Oil
Salt to taste
1 1/2 cups water
2 tbsp lemon juice

Heat a pan over medium heat. Add sooji and roast till light brown, stirring constantly. Remove and keep aside.
In the same pan, heat oil and add the mustard seeds. When they begin to crackle, add the curry leaves and chana dal. Then add the sliced onions. When the onion turns golden brown add the ginger and green chillies. Cook till the ginger begins to brown, 1-2 minutes.
Now add the sliced tomato and cook till the tomato is almost done. Add salt and water and bring to boil. Bring heat to low and add sooji slowly stirring constantly. Cover and remove from fire and let it sit for about 10 minutes. Add the lemon juice and mix well. Serve hot with Coconut or Green Chutney. Enjoy !!

Methi Aloo

2006-10-15T06:45:00.000-07:00

This dish is one of my all time favorites. Anything that has potato in it, I love and the Methi leaves just take it to another level. This is my Ma's signature recipe.

3 large potatoes (I use the white skin potatoes), chopped into 1" pieces with the skin
2 bunch Methi leaves, washed and chopped roughly. If fresh Methi is unavailable, use frozen
1 green chilli, finely chopped
1" ginger finely chopped
1/2 tsp cayenne powder
1 tsp coriander powder
Salt to taste
Oil

Heat oil in pan. Add the ginger and green chilli and cook till the ginger turns golden brown. Add the coriander powder, cayenne powder and salt. Add the potatoes and mix well. Cook the potato is about 80% done. Add the Methi leaves, cover and cook till the methi and potatoes are fully cooked. Keep stirring so that the potato-methi does not stick to the bottom of the pan.
Serve hot with Roti / Paratha and enjoy.

Mix Vegetable - Soya Nugget Pulao

2006-10-05T11:20:00.000-07:00

I lived on this dish for the most part of my college days in New York. It was easy to make and very nutritious. Especially during those days when I came home after class really late in the night, it was a meal that I could make in a jiffy. This and a bowl of yogurt - aah ! bliss :)

1 cup basmati rice, washed and soaked in water for 20 mts
1 medium onion chopped
1 cup Nutrela soya nuggets - soaked in hot water
1 green chilli finely minced
3 cloves
2 green cardamoms
1 stick cinnamon
1/2 tsp cumin seed
1/4 cup green peas (I used frozen)
1/2 cup cauliflower florets
1 potato, cut into pieces
1/4 cup chopped green beans
1/4 cup chopped carrots
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/4 tsp cayenne pepper
1/2 tsp cumin powder
1 tsp coriander powder
1 tbsp Oil
2 cups water
Salt to taste
Some chopped coriander leaves, to garnish

Heat oil in a pan and add the cumin seed, cardamom, cinnamon and cloves. When it begins to sizzle, add the chopped onions. Cook till the onions are a light golden brown. Add the garam masala, cayenne pepper, turmeric powder, coriander powder, cumin powder and salt. Cook for a few minutes and add all the veggies. Drain the soya nuggets, wash with cold water and squeeze the water out of the nuggets. Add to the pan. Cook for 5-7 minutes. Drain the rice and add to the pan. Add the 2 cups of water. Cover and cook till rice is done. garnish with chopped coriander leaves. Serve hot with a serving of plain yogurt or raita. Enjoy !!

Mushroom and Corn Soup

2006-10-02T16:35:00.000-07:00

Yesterday was the perfect day for a steaming bowl of soup. One of my favorite soups is Mushroom soup. It is so hearty and so comforting. I found a recipe for Mushroom soup in a magazine and fiddled around a little to make it my own. Took a little long to make, but the end result was enormously satisfying.

2 lb assorted mushrooms (crimini, button, portabella, shiitake) sliced into thick pieces.
1 cup corn ( I used frozen corn)
1 cup onion, minced
2 garlic cloves, chopped fine
1 tbsp fresh lemon juice
1 tbsp paprika
1/2 tsp ground black pepper
1/4 cup dry sherry
4 cups chicken broth
1 cup milk (The recipe asked for 1/2 cup heavy cream, but I used 2% milk)
1 tbsp chopped fresh dill
2 tbsp corn starch
2 tbsp soy sauce
2 tbsp olive oil
2 tbsp unsalted butter
Salt to taste

Heat olive oil and butter in a large pot. Add onion and garlic, and cook 5 minutes till onion is soft and translucent. Add the mushrooms, increase heat and cook till all the moisture evaporates from the mushrooms. Lower heat to medium.
Add sherry, lemon juice, paprika and pepper. Cook till the sherry has almost evaporated. Add broth, frozen corn, bring to boil, reduce heat to medium low and cook for 15 minutes. Add milk and bring to boil.
Whisk corn starch and soy sauce together to dissolve and stir into the simmering soup to thicken. Add salt and the fresh dill. Mix well.
Serve in a bowl and enjoy. It is sure to keep the cold away. :)

Gobi Manchurian

2006-09-29T07:22:00.000-07:00

Like kids in school, we share our lunch box at work too. At the stroke of Noon, we sit down for lunch trading anecdotes while sampling each other's lunch box. The day before yesterday, BD had an idea to have a pot luck lunch on Friday and it was a suggestion that all of us happily agreed to. My contribution - Gobi Manchurian and Noodles. K loves this combo and he was more than happy helping me dice, chop and slice all the ingredients. I will be posting the recipe for the Noodles over the weekend.

Gobi Manchurian
Oil for deep frying
1 medium sized cauliflower

For the batter

1/2 cup refined flour
1/4 cup corn flour
1/4 tsp cayenne powder
Salt to taste
Water

For the sauce

2 tbsp oil
2 spring onions chopped fine
2-3 cloves of garlic, chopped fine
1" ginger, chopped fine
2 green chillies, chopped fine
2 tbsp soy sauce
1/4 tsp freshly ground pepper
1 tbsp cornflour mixed with 1/2 cup water
1 1/2 cup water or vegetable stock
Salt to taste

Wash and cut the cauliflower into florets and set aside.
Combine all the batter ingredients to make a thick batter. The batter should not be too thick.
Heat oil in a pan. Dip the florets into the batter and deep fry till golden brown. Put on paper towel to absorb the oil and keep aside.

Heat 2 tbsp oil in a pan. Add the onion, ginger, garlic and green chillies. Cook for 1 minute and add the stock/water, pepper, soy sauce and salt. Simmer till it begins to boil. Add the cornflour mixed with water and stir continuously. Cook till the sauce becomes thick. Add the cauliflower and mix well. Serve with noodles and/or fried rice. Enjoy !!

Kumhro Saag ( Pumpkin with Greens)

2006-09-29T07:05:00.000-07:00

As a kid, I was not too fond of Pumpkin (Kaddu). I would eat it but not with relish. The only thing I loved was the fritters Ma used to make with the Pumpkin flowers. We had a pretty large pumpkin patch and in season I would go with my dad to pick the flowers.
But this dish I always enjoyed. Ma used to cook the pumpkin with Greens and potatoes and the dish was always yummy. In Bihar, where I come from, Pumpkin is called "Kumhro" and any Green Leafy veggie is called "Saag". Hence the name "Kumhro Saag". I have used Spinach and Butternut squash for this recipe.

1 medium sized Butternut squash, peeled and diced into 2" pieces
2 medium potatoes, peeled and diced the same size as the pumpkin
1 packet frozen spinach
2 tbsp oil
2 dry red chilli
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp cayenne powder
Salt to taste

Heat oil in a pan, add the cumin and turmeric powder . Add the dry red chillies and saute it for a minute. Add the pumpkin and potatoes and cook for 5 mts. Add the cayenne powder, coriander powder and the spinach. Mix well and cook for 5 minutes. Add salt and 1/4th cup water. Cover and cook till the potatoes are done. Serve hot with rice/roti.