Cook With Love

Broken Wheat Upma

2013-04-03T19:21:00.002-04:00

Life can get pretty busy with a toddler, and thats when this upma comes handy simple easy quick and healthy. Usually served for breakfast but works great for busy nights.

Ingredients

1 cup broken wheat
1 onion chopped
1/2 cup mixed vegetables cut into small cubes, I use frozen ones
1 tsp ginger paste
Few curry leaves chopped
1 tsp mustard seeds
1/4 tsp tumeric powder
1 tsp corriander powder
1/4 tsp red Chilli powder
2 green chillies slit
2 tbsp lime juice
2 tbsp chopped fresh corriander leaves
3 cups water
Salt to taste

Method

Heat oil in a non stick pan.
Add the mustard seeds, once the seeds splutter add the curry leaves.
Add the onions and saute for few minutes.
Add the green chilies and ginger and saute for a minute.
Add the turmeric powder, corriander powder and red chili powder. Saute for 1 minute.
Add the vegetables. Cook for 5 minutes covered on medium low.
Meanwhile bring 3 cups of water to a boil.
Add the broken wheat and saute for 2 minutes.
Add the boiling water, salt and lime.
Mix and cook covered till all the water evaporates and the broken wheat is cooked.
Garnish with corriender leaves and Serve.

Methi Aloo Tikki

2013-03-05T22:00:00.000-05:00

Its been so long that I have blogged, feels like I never stopped though have been waiting to get back to blogging and feels so good to be back. I hope to blog atleast once in a while now.

Though having a baby changes everything am glad that it did not change my desire to cook and try new dishes, its even more fun now cooking for my daughter and how I can plan a meal in which I can please hers and my husbands taste buds. Luckily my daughter who is 2.5 years now loves her spices and she even enjoys cooking with me.

Today is one such dish which was easy and loved by all. I have been trying out Master Chef Tarla Dalal's recipe with great success. This is one of her recipe with just the addition of garlic, for me where there is methi there has to be garlic. Fry them ahead of time and then when time to serve I put them in the oven at 350 F for about 10 to 15 minutes.

Tarla Dalal's recipe: http://www.tarladalal.com/Aloo-Methi-Tikki-(kebabs-and-Tikkis-Recipes)-32728r

ICC January 2010 - Khasta Kachori

2010-02-15T10:34:00.009-05:00

Last month while Srivalli and I were chatting we came to a decision to try Khasta Kachori's for the Indian Cooking Challenge, the only person I could think of is my aunt Indu Maasi who is a wonderful cook, every time I am in loss for a recipe she is always there. She quickly sent me the recipe and by then I realized that I also had Tarla Dalals recipes. Indu maasi's and Tarla Dalal's recipe were very similar. Tarla dalal had 2 more fillings and I tried those too. We loved them a lot. I loved the moong dal one it tasted just like the store bought. Though my shapes are not so perfect since this was the first try it tasted wonderful.

Thank so much Indu Maasi, I think I am going to add a column on my blog just for your recipes.

I would also thank Srivalli to give us the opportunity to try these new recipes which we always wanted to but never got to.

For the Dough

Ingredients
2 cups all purpose flour
1/4 cup oil/ghee, I used oil
1/2 tsp salt
water for kneading

Method

Mix the flour and salt.
Add the oil and mix well. Till you get a bread crumbs texture.
Make a soft dough using water.
Knead well for about 8 minutes.
Cover and keep aside to rest for atleast half hour.

Notes

Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
The dough could spring back for many reasons:
Dough is too cold (If wet cloth is used)
Dough is not soft enough.
Not kneaded for enough time.
Oil is less.
Not rested enough.

Fillings
Khasta Kachori - Moong Dal kachori
Here I took a mix of both the recipes.

Ingredients
1/2 cup split moong dal (yellow)
1 tsp cumin seeds
a pinch hing (asefetida)
2 tsp finelly chopped curry leaves (Optional)
1 tsp chilli ginger paste
1 tsp sauf (fennel seeds) powder
1/2 tsp spoon garam masala
1/2 tsp red chilli pwd
1 tsp mango powder (amchur)
1 tsp oil
salt to taste

Method

Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
Drain the water well.
Grind the dal to a coarsely. (Will resemble Idli Rawa)
Heat oil in a pan.
Add the hing and cumin seeds.
Once the seeds splutter add the curry leaves.
Add the dal.
Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
Cook for another 10 minutes on low till the dal turns slightly brown.
Add all the masalas.
Cook for few minutes till the aroma of the spices hit you.
Add Salt.
Remove from heat and keep aside to cool.

Muttar Ki Kachori from Tarla Dalal:

Ingridients
2 cups green peas
1 teaspoon green chillies, chopped
1 teaspoon ginger, grated
1/2 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1 teaspoon chilli powder
1 teaspoon garam masala
4 tablespoons chopped coriander
2 tablespoons oil
salt

Method

Corarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes.
Remove the bay leavess and discard. Divide into 12 equal portions.

Pyaz Ki Kachori

Ingredients
2 cups onions, finely chopped
1 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1½ teaspoons green chillies, finely chopped
2 tablespoons Bengal gram flour (besan)
2 teaspoons coriander (dhania) powder
2 teaspoons chilli powder
1 teaspoon garam masala
3 tablespoons chopped coriander
2 tablespoons oil
salt to taste

Method

Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
Divide into 12 equal portions and keep aside.

Notes

The fillings have to be really dry if not when rolling they will ooz out when rolling.
The masalas are according to taste, I did reduce the spice but still its spicy for us but the level we can enjoy.
Once I added the filling I found it difficult to roll especially the moong dal, I felt the dough would break and make holes So I pressed it down with my hand. I followed Manjula's method,
Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, my numbers were going from 6 to 4.

To Make Kachori's

Make a small ball from the dough.
Roll out into a 2 inch diameter circle.
Place about 1.5 tsp of t he filling in the center of the rolled dough.
Cover the filling with the dough by sowly streching it over the filling. Seal the ends and remove excess dough.
Flatten and roll each portion to 2.5 inch circle. I used the my palms to flatten it, using the rolling pin was not working sincet he filling was coming out. (See notes below).
Keep aside covered.
Repeat with the remaining dough.
Meanwhile heat some oil for deep frying.
Drop the kachori in the oil. It should rise up slowly.
After it rises up (about 2 minutes), turn it over.
Cook for about 6 to 10 minutes till the side down gets a golden brown color.
Turn and cook the other side for another 6 minutes or till its golden brown in color.
Remove when done, cool and store in airtight container.
Serve with coriander chutney and tamarind chutney

Notes

I fried 3 kachori's at a time.
The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
It will not be crisp if the oil is too hot.

Moong Dal

2010-01-26T11:18:00.004-05:00

This is a very simple dal, you have it with rice or roti's. I used to always soak this dal for 1 to 2 hours and have a problem when boiling this dal I had to give about 8 to 9 whistles and still they would not get as tender as I wanted them to be. Then my friend Shivani's sister Shalu shared this tip with me, she said dont soak it for more time and cook any dal on medium heat, after about 2 to 3 whistles (Depends on the pressure cooker) the dal will be melting soft and cooked to perfection. Ever since I have tried this method my dal cooks really well and tastes better too. Thanks Shalu.

Ingredients
1 cup Whole Moong Dal
1/2 cup onion chopped
2 tsp garlic, minced
2 tsp ginger, grated
1 tsp green chilies, chopped
10 - 12 curry leaves
2 tomatoes, pureed
1 tsp coriander powder
pinch turmeric powder
1/4 tsp red chili powder
1 tsp cumin seeds
1 tbsp fresh lime juice or to taste (Depends on how sour the tomatoes are.)
fresh coriander leaves for garnish
salt to taste

Method

Wash and soak the dal for 1 hour. Drain the water.
Place the dal in a pressure cooker along with ginger, garlic, green chilies, curry leaves and salt.
Add about 2 cups of water. Close the cooker and pressure cook the dal on medium till 3 whistles.
Let the pressure out naturally. If needed give more whistles.
Heat 1 tsp oil in another pan. Add the cumin seeds.
Once they splutter add the coriander powder, red chili powder and turmeric powder. Cook for 1/2 minute.
Add the tomatoes, cook till oil separates.
Add it to the cooked dal and Mix well.
Add more water if needed and bring to a boil.
Reduce heat and simmer for 10 to 15 minutes.
Add the lime juice.
Garnish with fresh coriander leaves.
Adjust seasoning.
Serve with rice or roti.

ICC Dec 2009 - Moong Dal Halwa/ Dal Jo Seero

2010-01-13T13:54:00.006-05:00

Recipe Source: Simran's Mother. Thank you aunty.

For the December 2009 Indian Cooking Challenge, Srivalli chose the Moong Dal Halwa, Dal Jo Seero for us Sindhi's. Every winter we would have tons of Khoyo, a kind of halwa that has poppy seeds, dates and other yummy stuff. Its so delicious and would take hours to cook and I could just not wait for it to be done. After that the seero that I love is this one, I would never have dared to cook it until now, not because I am lazy or was thinking it would be tough, I am in for challenges but only because I love when my mom cooks all these things. And Dal jo Seero is one off the sweets always made during weddings and big functions.

Anyways I had a nice experience making this, thought it would be a breeze but no it wasn't. I made it my mama's way finally. This is how my evening went.

Dec 24th
7:00 AM - Soak 2 cups dal
6:00 PM - Grind the dal
6:15 PM - Heat the ghee
6:20 PM - Add the dal
6:21 PM - Dal sticking to the bottom
6:22 PM - Trying to Mix it
6:23 PM - All the ghee falling out, dal is sticking to the pan. Why is the dal sticking and why is all the ghee floating on top.
6:24 PM - Ok Ok relax...think....cant leave the stove cant go to the recipe....think.... keep mixing, ghee keeps falling out in the process
6:25 PM - Ok reduce heat more, remove all this ghee.
6:28 PM - All the floating ghee removed. happy now mixing will be a charm.
6:29 PM - Oh My this is so heavy, why is it heavy, why is my arm already paining.
6:30 PM - Heard the garage door open---thank god now hubby (who I call Listen) can do all the mixing this is tough (in my mind should have soaked 1 cup)
6:32 PM to 6:40 PM
Listen: whats UP?
Me: Come here.
Listen: whats this?
Me: Hold this. (giving him the ladle)
Listen: whats this?
Me: Mix this.
Listen: whats this?
Me: Mix it its sticking.
Listen: Ok Ok Relax. Starts mixing
Me: thanks, its dal jo seero
Listen: How come?
Me: ICC
Listen: Whats that? Anyways what about my tea
Me: Whats that?
Listen: This is so heavy to mix and its sticking.
Me: I know thats why you are the right person for this. Let me call mom

6:40 PM tp 6:50 PM - Call to mama
Mama: Hello Beta
Me: mama I am making Dal jo Seero
Mama: Silence....
Me: I soaked 2 cups dal for 11 hrs and then ground it. Then heated the ghee and added the dal but its sticking to the bottom and not mixing.
Mama: Silence....
Me: Is this how you make it too.
Mama: Silence....
Me: MOMMMMMMMMMMMMMMMMMMM
Mama: Yes, you must have added less ghee.
Me: No No, I added lots it was floating so I removed half of it.
Mama: This Seeta needs more ghee.
Me: But.
Mama: Did you grind it very fine.
Me: Proudly, yes very like dosa batter.
Mama: Oh Oh. its should be coarse.
Me: Oh..Then now what do I do?
Mama: Off It bring it tomorrow I will see here.
Me: No I want to do it, should i add all the ghee back.
Mama: Yes please this will need more ghee since its finely ground and will be tougher to mix.
Me: Ok Hubby dear is mixing it, if he sees me add all this ghee he will not eat it. So I will go now and take over and see what happens.

6:51 PM - release DH - wheres my tea, I sat 2 minutes
6:52 PM to 7:00 PM - I go take the ladle, send him away and start the mixing and slowly add the ghee its getting better not bad its coming together. Great. But am tired of mixing.
6:53 PM to 7:15 PM -
Me: Listen can you please help me in mixing this.
Listen - Ok but wheres my tea.
Me: In a minute
Listen: Oh this looks better now, did you add more ghee.
Me: NO, its the dal its removed some oil, its normal. Keep mixing.
Listen: Till when?
Me (On phone with mama): Dont know, will call mama, called mama and she said Golden brown. I asked her how long it will take she said long time. She said bring it here tomorrow I will do it. I said ok I will just bhunofay it till brown and then get I dont have mawa anyways.
Listen: I know the color I have seen my mother make this.
Me: Great.

7:15 PM to 8:15 PM - We take turns in mixing it, it keeps getting easier to mix. But its not turning brown at all.

8:16 PM - Listen is tired. Asks me for his tea again, I see the time and then tell him lets have dinner too late for tea. So I obviously forgot to cook dinner and we had maggie while I keep the flame on low and stirring every 5 minutes.

9:15 PM - Listen Listen see its brown now, the ghee is out, looks lovely come tell me when to stop. So we both wait for another 10 minutes and he tells ok that looks fine. GREAT. PERFECT
Listen Now what?
Me: Add mawa, but we dont have it. Will call mama.

9:20PM to 9:35 PM
Me: Can we add the mawa at the end.
Mama: We can but we will have to cook the mawa separately and add, the taste will change.
Me: So what do I do?
Mama: Bring it here tomorrow.
Listen from behind: Mommins no we want to make it here what else can we do????
Mama: Ok then make with milk only.
Speaker Phone is ON now
Me: Ok, so how much milk do we need.
Mama: about 4 litres.
Me: What? I just have 1.5 litres.
Mama: get it here I told na.
Listen: I will go get the milk.
Me: But I want mawa it tastes better.
Mama: Then Bring it here tommorow.
Listen: I will get the milk.
Me: No listen, I want Mawa.
Listen: Ok then we will add what milk we have and then take it tommorow, mommins buy the khoya and keep.
Me: No mama, when we come on the way I will go to the indian store and buy it and come.
Mama, Listen: Ok done.

We add .5 ltr milk and all the milk vanishes. What so we add more..thats gone too, we then remove what we need for tea and add everything we had. it keeps drinking it. I said ok thats enough. We off it and clean up.

Next day we went to moms place and the Indian store was closed, so no mawa...:(, so we landed up making it with only milk or should I say mama finished it off for us. But she did use a lot of Milk and cooked it for another 3 hrs on low. She adds more milk and cooks on low for low, so as the milk gets thick and will get to the mawa consistency.

Anyways it was delicious and everyone liked it..:) I dont think I am going to make 3 cups in future just small quantities. But it was a great experience

Moong Dal Halwa
Soaking Time : Overnight
Preparation Time : 15 minutes
Cooking Time : 30 - 45 mins

Recipe 1 with khoya

Ingredients:

Split (Yellow) Moong dal - 1 cup
Sugar - 3/4 cup - 1 cup (depending on your preference)
Clarified Butter / Ghee - 1/2 cup
Khoya - 1/2 cup
Cashew nuts and raisins for garnish

You can make any quantity with this as long as you keep this ratio constant : equal amounts of dal and sugar, half the ghee and khoya.

Method:

Lightly roast the 1 cup of moong dal, wash, soak overnight and be ground to a fine paste adding very little water.
Take a thick bottom pan, heat 1/2 cup ghee and fry the moong dal paste till it turns brownish and releases the ghee. Add sugar and khoya.
Stir fry until both the sugar and khoya are well absorbed. Turn off the heat, then mix in cashew nuts and raisins.

Recipe 2

Split (Yellow) Moong dhal - 1 cup
Ghee - 1/2 cup
Sugar - 3/4 cups to 1 cup (as per required sweetness)
Milk - 1/2 cup (Notes from Lataji - instead of water for the sugar, this gives the khoya added taste, Simran's recipe asked for water)
Cashews/ raisins roasted in ghee for garnish.

Method

Soak 1 cup moong dal overnight. Next morning, grind to a paste.
Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
Cook until the ghee surfaces.
Garnish with cashews and raisins.

Notes :

Use a thick bottom pan or better nonstick pan
Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture
Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.

Mai Ji Dal - Dal Makhani

2010-01-13T08:15:00.000-05:00

A Happy New Year to all.

I remember those days as a child where I would get up to the aroma of this Dal being cooked, mom's secret is to slow cook this dal for hours. Simple to make but yet so delicious. But it is really heavy and we prefer to have it for lunch. I normally make this when I have guest's and so I do not compromise on the butter and cream. If making for just the family I just add milk and just a dollop of butter at the end. I have always followed moms recipe and it has always worked so I don't look for any other recipe.

Ingredients
1 cup sabut Urad (whole black gram)
1/4 cup rajma (red kidney beans)
2 tsp ginger, grated
2 tsp garlic, minced
1 tsp green chili, chopped finely
1.5 cups tomato puree (See below for recipe)
1 cup fresh cream/ milk
1/4 tbsp red chili powder or to taste
1/4 cup butter
2 tsp garam masala
salt to taste
fresh coriander leaves for garnish

Method

Wash the urad dal and rajma and soak in lots of water overnight.
Pressure cook the dal along with ginger, green chili, salt, red chili powder and lots of water till fully cooked and tender.
Heat 1/2 the butter, add the garlic and tomato puree. Cook for 2 minutes.
Add remaining butter, dal, garam masala and cook on low heat for an hour minimum, longer the better. Add water if required stirring regularly.
Just before serving add the fresh cream and simmer for 10 minutes.
adjust seasoning, garnish with fresh coriander leaves and serve.

To Make Tomato Puree
Just grinding the tomatoes did not taste good so what we do is boil the tomatoes in some water till the skin breaks. Remove from heat. Remove skin and then puree it. If you want pass it through the sieve to remove the seeds.

ICC Nov 2009 - Chegodilu (Ring Muruku)

2009-12-15T13:04:00.005-05:00

For this months Indian Cooking Challenge, Srivalli chose Chegodilu or more commonly called Ring Muruku or Kodubele by us. I had tried these before and had failed, they never get crisp for me, I knew I don't have the temperature right. I never tried them again till now. I wont say they came out perfect I still have to get the right temperature for getting them crisp, if I let them brown they do get crispier but then we don't like that dark color. I think I will try them again at my moms place on a gas stove, I have an electric one. If anyone has any idea at what level to keep on an electric stove please do let me know. I finally tried them all on a constant medium heat and they came out better. I tried the second recipe since I realised on the 15th when everyone's posts were popping up that I haven't done the challenge as yet and the second one seemed to be quicker to try. So here I am after frying them and still have my second last batch in the frying pan. I shall try again with my mom and get them crisp hopefully. Thanks Valli.

Ingredients:
3/4 cup Rice flour
1/4 cup All purpose flour/ Maida
2 tbsp Ghee
1/4 tsp Ajwain
1/4 tsp Red chili powder
pinch Turmeric
Salt as per taste
Oil for deep fry
1 cup water approximately

Method

Bring 1 cup of water to a boil.
Mix the flours, ajwain, red chili powder, turmeric and salt in another bowl.
Add the water to the flour mix slowly, keep mixing till you get a stiff dough. Mix Well till everything is blended.
Pour Ghee on top, cover the bowl and keep aside.
Once cool to handle, knead to form a smooth dough.
Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.
Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.
Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.
When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.

Notes:

Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.

Pea Pulao

2009-12-02T10:14:00.003-05:00

This is a simple and flavorful pulao. Can be served with any dal or taste great with just yogurt too.

Ingredients

1 cup basmati rice (250 gms)
1 cup frozen peas (You can use fresh too)
1 tsp jeera - cumin seeds
1 tsp ghee
1 inch ginger, grated
2 green chilies, chopped
1/2 cup fresh coriander leaves, chopped
2 tbsp fresh mint leaves, chopped (optional)
few curry leaves, chopped (optional)
2 cups water
salt to taste

Method

Wash the rice in water. Keep soaked in water till the pea mix is made.
Heat ghee in a pan.
Add the cumin seeds.
Once they splutter,coriander leaves, curry leaves, mint leaves, green chilies and ginger. Cook for a minute.
Add the peas. Cook for 2 minutes. (If using fresh peas cook till the peas are half done).
Drain the rice. (Soaked for about 10 minutes now)
Add 2 cups off water, the drained rice and salt.
Bring the water to a boil on medium high.
Once it reaches a rolling boil stage, reduce the heat to low.
Cover the pan and cook till the rice is done. (About 10 to 15 minutes)

Note

You can cook this in a pressure cooker too, only difference is in step 7, just add the water and salt. Bring the water to a boil. Add the rice, close the cooker and give 2 whistles. (Depends on each cooker, check yours to see how many whistles for basmati rice)
You can also cook this in the rice Cooker, after step 6 place the pea mix, water, rice and salt in the rice cooker and cook as per instructions.

Poha Upma

2009-11-17T13:29:00.004-05:00

This is the quickest and easiest breakfast. Its all done in about 20 minutes.

Ingredients
Serves 2

1.5 cups Thick Poha
1/2 cup onions, chopped
1/2 cup potato, chopped into very small pieces(Same as the onions)
1/4 cup carrots, chopped into very small pieces(Same as the onions) (optional, can use peas too)
2 green chilies, chopped
1.5 tbsp peanuts
1 tsp mustard seeds
few curry leaves
2 tsp sugar or to taste
1 tsp salt or to taste
3 tbsp lime juice
1/4 tsp turmeric powder
fresh coriander leaves for garnish

Method

Heat 1 tsp oil in a pan.
Add the peanuts.
Once the peanuts are fried well, add the mustard seeds.
When the mustard seeds splutter add curry leaves and onions.
Reduce heat, add the potatoes, carrots and 1/2 tsp salt.
Reduce the fame to medium low, cover the pan. To cook the potatoes and carrots. Keep stirring in between.
Meanwhile, place the poha in a sieve and rinse them under running water for 2 minutes.
Leave the poha in the sieve, to let all the water drain out. About 5 minutes. If water is not drained well they will get mashed while cooking.
Place the rinsed poha in a mixing bowl. Loosen the pohas if any lumps are formed.
Add sugar, salt and lime juice to the poha and mix well. Keep aside.
Once the potatoes and carrots are cooked, add turmeric powder to it and mix well. Cook for a minute.
Add the pohas. Mix well.
Reduce the heat to low. Cover the pan and cook for another 5 minutes.
If the Poha is really thick and does not seem to cook, you can sprinkle some water and cover and keep again for more time.
Do not over cook, if not they will get mashed to a paste..
Check seasoning. Garnish with fresh coriander leaves.
Serve with chutney.

ICC Oct 2009 - Gulab Jamun

2009-11-15T00:01:00.000-05:00

This month Srivalli chose Gulab Jamun's, it could not have come at a better time, every Diwali we make gulab jamuns. But the challenge was to make the khoya/mawa at home and not to use store bought.

We had three recipes to choose from Gulab(less) Jamun from The Yum Blog, Gulab Jamun from Indo and Gulab Jamun from Alka

I followed the recipe from Indo since it had the procedure to make the khoya/mawa. They were perfect intially I thought they were hard but once we ate them they were perfect and held their shape, I usually just helped the elders make gulab jamuns on diwali and never made them alone, I feel great now that I made them on my own.

I had missed last months challenge, so I made the muruku too for diwali, they were so crunchy and nice, I was out of time so I just popped them into the hot oil and did not shape them. The photos did not come out well, since i will be making them again I will post abt it then, till then u can have a look at the blurred picture.

Thanks girls this was a wonderful challenge.

Pav Bhaji

2009-11-12T12:27:00.003-05:00

Pav Bhaji is loved by all at home, but the one problem I face is whenever I plan to make pav bhaji and get the pav, it gets over before the bhaji is made, does not matter how much I buy but DH cant resist them. So now I have learnt to hide them till the bhaji is ready, there were so many occasions we had to have the bhaji with bread or roti. With Pav bhaji the more the butter the tastier it is, so add as much or less butter as you prefer.

Ingredients
1.5 cup boiled and mashed potatoes
3/4 cup chopped vegetables (carrot, beans and peas), cut into very small cubes
1/4 cup chopped capsicum
1 cup chopped onion
1 cup tomato, chopped
1 green chili
1 tsp garlic
1.5 table spoon pav bhaji masala (or to taste)
3 tbsp butter
juice of 1 lime (or to taste)
salt to taste
1 packet Pav
lime wedges

Method

Steam the vegetables till tender.
Mash the vegetables a little and mix along with the mashed potatoes. Keep aside.
Grind the onions, garlic and green chilies to a paste.
Grind the tomatoes to a paste and keep aside.
Heat 1 tbsp butter.
Add the onion paste and cook on medium till the raw smell goes.
Add the capsicum and mix well.
Add the Pav Bhaji Masala and cook till oil separates.
Add the tomatoes and cook till the oil separates.
Add 1 cup water, salt and the potato mix.
Mix well and bring to a boil.
Reduce heat cover and cook on sim for 15 minutes, mixing often. Add more water if needed.
Toast the pav with butter.
Garnish the bhaji with more butter.
Serve the bhaji with toasted pav, onions and lime wedges.

Carrot Spring Onion Ji Bhaaji

2009-11-10T08:40:00.003-05:00

I got this simple and delicious recipe from Bhawana. This is easy to make and goes well with any dal, sambhar or rasam. Or just have it plain with phulka/chapati/roti and curds.

Ingredients

4 carrots, sliced into rounds
1 large onion, chopped
4 spring onions, chopped
1 green chili, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp kitchen king masala (adjust to taste) [Bhawana uses garam masala]
pinch turmeric powder
salt to taste

Method

Heat 1 tsp oil in a pan.
Add the mustard seeds and cumin seeds.
Add the onions and green chilies once the seeds splutter. Cook on medium till transluscent.
Add the turmeric powder and Kitchen king masala. Cook till oil seperates.
Add carrots and salt. Mix.
Cover and cook for 5 minutes on low, or till the carrots are nearly cooked.
Add 3/4 off the spring onions. Mix well.
Cook for another 5 minutes.
Garnish with rest of the spring onions.
Serve.

Seyal Bread - Bread Upma in Tomato

2009-11-03T08:20:00.002-05:00

Seyal Bread - Bread Upma, is the best way to use up old bread, this is also a quick and easy breakfast, its better eaten as soon as it is off the gas, sincethe bread soaks up the gravy and turns soggy really fast, if you are like me then you like it that way, but if you are like my hubby then you like a dry version where the bread holds its shape. He then eats it with tons of ketchup, he cannot eat anything much without ketchup, its like what pickle would be to many of us, he has even eaten rice with ketchup.

Ingredients

8 slices of bread, cut into small cubes
1/2 cup onion, sliced
1 cup chopped tomatoes
1 green chili (or to taste)
1/4 inch ginger
2 garlic pods
1/4 cup corriander leaves
2-3 mint leaves (pudina) - Optional
1/4 tsp mustard seeds
few curry leaves
1/4 tsp red chili powder
3/4 cup water
1 tbsp ketchup or maggie chili garlic sauce - Optional
salt to taste
Fresh coriander leaves for garnish

Method

Grind the tomatoes, ginger, garlic, green chilies, corriander leaves and mint together.
Heat 1 tsp oil in a pan, add the mustard seeds.
Once they splutter add the curry leaves.
Add the onion, and cook till they turn transluscent.
Add the red chili powder, cook for a minute.
Add the ground tomatoe, cook till oil seperates.
Add ketchup.
Add the water, salt and bring to a boil. Simmer till a thick gravy is formed
Add the bread pieces.
Mix well.
Once the bread is heated through, garnish with coriander leaves and serve.

Paneer Mushroom Capsicum Curry

2009-10-06T08:58:00.002-04:00

My husband has this habit off telling me 1 hour before that he is getting a friend for lunch. So this dish was made with the few ingredients I had in the fridge, I did not have enough paneer, nor mushrooms so the combo. the gravy is the usual sindhi style onion tomato gravy, I just added some cashews this time.

1/2 cup paneer, cut in cubes
1 cup muchrooms, quartered
1 capsicum, cut in cubes
1/2 cup onion, chopped
1 cup tomatoes, chopped
2 green chilies
1 inch ginger
3-4 garlic pods
1 tbsp chopped cashews, soaked in milk for 1 hour
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp kissan tandoori masala (optional)
pinch turmeric powder
1-2 cups Milk
salt to taste
fresh coriander leaves for garnish

Method

Heat 1 tsp oil in a pan.
Add the onions and fry them till they turn light brown.
Then add the tomatoes, ginger, garlic and green chilies and cook till the oil separates.
Remove from heat and cool.
Grind the onion tomato mixture, with the cashews to a smooth paste.
Heat 1 tsp oil in a pan.
Add the mushrooms, cook till the water evaporates. Cook on a high flame.
Reduce the flame to medium high, add the capsicum and fry for another 5 minutes.
Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
Add the ground masala and cook till the oil separates.
Add milk, tandoori masala and salt.
Add the paneer pieces.
Bring to a boil.
Garnish with coriander leaves.
Serve immediately with rotis/parathas.

Daring Cooks - September 2009 - Indian Dosas

2009-09-18T14:38:00.002-04:00

September's Daring Cook was hosted by Debyi of The Healthy Vegan Kitchen! She decided on Indian Dosas from the refresh cookbook by Ruth Tal. It had to be completely vegan, I followed the recipe, made all the parts. But I like my dosas plain with chutney and no fillings. So I just kept them on the side and made some coconut chutney along with it. I loved the Spelt Dosa's, did not expect it to taste this good. I also sprinkled some onions on one, like we do for Onion Uttapam.

Dosa Pancakes
Ingredients
1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water
cooking spray, if needed
Method

Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

Curried Garbanzo Filling
This filling works great as a rice bowl topping or as a wrap too, so don't be afraid to make a full batch.
Ingredients
5 cloves garlic
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced (red, yellow or orange are fine too)
2 medium hot banana chilies, minced
2 TBSP (16gm) cumin, ground
1 TBSP (8gm) oregano
1 TBSP (8gm) sea salt (coarse)
1 TBSP (8gm) turmeric
4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)
½ cup (125gm/4oz) tomato paste
Method

Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce
This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though. My picture of this sauce is one that I had made, had to freeze, then thaw to use. It tastes great, but the texture is a little runnier, not quite as thick as it was before freezing.
Ingredients
1 onion, peeled and chopped
2 cloves garlic
½ (2½ gm) tsp cumin, ground
¾ (3¾ gm) tsp sea salt (coarse)
3 TBSP (30gm) curry powder
3 TBSP (30gm) spelt flour (or all-purpose GF flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 large tomatoes, diced
Method

Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
Let it simmer for half an hour.

Egg Masala

2009-09-17T13:55:00.003-04:00

I really admire the people who can write what they feel. I have so many things I would like to share but just cant. I was never good at writing down my thoughts, I would dread the essay writing in school, I would have like 5 to 6 sentences and then keep repeating them again and again and a big F in the side. I would always make up in the literature part, I loved Shakespeare and would do well in that so overall I would be ok.

Here I am sitting ok what can I write about Egg Masala, I know there are many things to share but just don't know how to put it to words. I actually do not speak much too, I take really long to get used to a person and by then every one things I am a big snob. I usually keep my thoughts and opinions to myself unless the opposite person is someone close or family. I treasure the few friends I have more than any other materialistic things I have. Sometime I wonder why is it so difficult for people to understand me, or people like me and except people for who they are, God made all off us different if we all were the same wouldn't this world be a boring place to be in. I respect everyone until I know a certain person is really evil and rude and then I just keep my distance, that person may have his/her reasons. Once we stop reacting to that person maybe they will stop.

This the most I have written in the past few months in my blog. I will get to the recipe now which both DH and me love.

Ingredients
4 hard boiled eggs, cut in half
1/2 cup onion, chopped
1 cup tomatoes, chopped
2 green chilies
1 inch ginger
3-4 garlic pods
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp kissan tandoori masala (optional)
pinch turmeric powder
1-2 cups Milk
salt to taste
fresh coriander leaves for garnish

Method

Heat 1 tsp oil in a pan.
Add the onions and fry them till they turn light brown.
Then add the tomatoes, ginger, garlic and green chilies and cook till the oil separates.
Remove from heat and cool.
Grind the onion tomato mixture to a smooth paste.
Heat 1 tsp oil in a pan.
Fry the coriander powder, red chili powder and turmeric powder.
Add the ground masala and cook till the oil separates.
Add milk, tandoori masala and salt.
Bring to a boil.
Add the boiled eggs.
Garnish with coriander leaves.
Serve immediately with rotis/parathas.

ICC Aug 2009 - Churma Ladoo & Modak

2009-08-30T09:40:00.000-04:00

This month was a festival special, we had many recipes to chose from and had to make 2 off them, something that you have not cooked before. I chose churma ladoo and Modak from Mints. I made these for Ganesh Chaturti.

Churma Ladoo by Tarla Dalal (Shared by Lata)
These were super easy to make and we loved them b ut the next time I would just decrease the amount of seasame seed, I am not a big fan of them. Other than that this is a ladoo which I will make more often now.

Ingredients
1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
1/4 cup grated dry coconut (copra)
2 tablespoons sesame seeds (til)
3/4 cup (150 grams) jaggery , grated
2 tablespoons ghee

Other ingredients
ghee for deep frying
poppy seeds (khus khus) for coating the laddus

Method

Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
Divide the dough into 8 equal portions.
Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
Drain on absorbent paper and allow them to cool.
Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.
Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
Mix the ground churma, coconut and sesame seeds with the melted jaggery.
Allow the mixture to cool slightly.
Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
Store the laddus in an air-tight container.

Modak by Mints

We usually make the fried version of Modak, so I tried this one. Anything fried is always tastier, though this one was healtier we enjoy the fried one. I had to finish these myself, DH would not eat them he just took one as prasad. I think I did not do it right too, the outer layer was thick. I just would heat it in the microwave for 30 minutes with some ghee and then it would taste better.

Ingredients
Stuffing
2 cups freshly grated coconut (can use frozen unsweetened coconut)
1 cup jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)

Cover
1 cup rice flour
1.25 cup water
pinch of salt
1 tbsp oil

Method
Stuffing

Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.
In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down.

The Cover

Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil.
When water starts boiling, lower the heat and slowely add rice flour. Please do now dump everything at once.
Start mixing vigourously with a heavy spoon.
Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes or so.
Then with wet hands, mix the dough properly. It will warm so be careful and use cold water to keep your hands from burning but do not use too much water.
If you think the dough is little sticky, I will suggest add 1-2 tbsp maida to it and make the dough.

Making Modak (Final Product)

Start boiling water in a large vessel that can fit a steamer. I use a stainless steel steamer that fits on a pressure cooker and water doesnt touch the steamer and use stainless steel plate to cover it.
Oil the steamer and set it aside.
Make about 20 balls of the dough and 20 parts of the stuffing.
Start making small puri with the dough ball on a oiled paper/aluminum foil.
Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak. You can see the picture here.
You will have to handle the dough very gently. Follow the step to make remaining modaks.
Now dip each modak in cold water and put it in the steamer.
Put the steamer on boiling water and cover it. Let the modaks steam for 20 minutes on medium to high heat.
Take the steamer off the vessel and let it sit for 5 minutes before removing moodakd from steamer.
Traditionally, modaks are served with ghee but it can be served with coconut milk.

Instant Onion Sambhar

2009-08-19T09:56:00.003-04:00

We usually make this in the morning for breakfast with idli or Dosa, at home we prefer the dalless version in the morning since it is light and you dont keep burping the whole day long. And also since it is so easy to make. Dont worry if you do not have few ingredients, if you have sambhar powder then the rest is all upto you. Sometimes I add some vegetables, like carrots, beans, eggplant and at time I just add baby onions. If you dont have baby onions regular onions work perfectly fine too. The amount of tomatoes you use is upto you, how tangy do you like your sambhar, my husband loves it really tangy, spicy and a little sweet (khatta meetha).

Ingredients
1/2 cup small onions / regular onions sliced
1/2 tsp mustard seeds
1/4 tsp chana dal
1/4 tsp urad dal
few curry leaves
1.5 tbsp sambhar powder
1 tsp sugar
1 tsp tamarind paste(adjust to taste)
salt to taste
fresh coriander leaves

For the Ground Masala
1/2 cup onions, sliced (regular)
1/2 cup vegetables of your choice(optional)
1.5 cup tomatoes, cut into quarters (you can adjust this to your taste)
4-5 pepper corns
1/4 inch cinamom stick
2 - cardamoms
2 tsp ginger
1 tsp garlic
2 green chilies
1 tbsp grated coconut (optional, can add more if you want)

Method
The Ground Masala

Heat 1 tsp oil.
Add the peppercorns, cinamom stick and cardamom.
Add the onions and cook for 2 minutes.
Add the ginger, garlic and green chilies.
Cook till the onions and transparent.
Add the tomatoes.
Cook till oil seperates and the tomatoes are cooked well.
Add the coconut.
Remove from heat and cool completely.
Grind to a smooth paste.

The Sambhar

Heat 1 tsp oil.
Add the mustard seeds, channa dal and urad dal.
Once they splutter add the curry leaves.
Add the onions.
Add the sambhar powder. Cook for 2 minutes, stirring continuosly.
Add the ground masala. Cook will oil seperates.
Add salt and 2 cups water. If using vegetables add them at this point.
Bring to a boil.
Lower the heat and simmer till the onion and vegetables (is using) are cooked.
Add sugar. Add more water to get the right consistency.
Mix the tamarind paste in 1/4 cup of water.
Add the tamarind water. (taste before adding)
Adjust seasonings.
Bring to a boil.
Garnish with coriander leaves and serve hot.

Daring Cooks - August 2009 - Rice with mushrooms, cuttlefish and artichokes

2009-08-15T17:56:00.009-04:00

This month Daring Cooks Challenge was hosted by Olga from Las Cosas de Olga and Olga’s Recipes . She has chosen a delicious Spanish recipe, Rice with mushrooms, cuttlefish and artichokes by José Andrés, one of the most important Spanish Chefs at the moment.

Though this recipe asks for fish, it is so versatile. I used a medley of vegetables, artichokes and paneer (Cottage Cheese). Once you have the Sofregit ready its easy to cook this and a nice meal in itself. The rice I used was Sona Masoori and did not get to make the allioli, I will try to make it and post about it soon. Thanks Olga was this lovely recipe.

Rice with mushrooms, cuttlefish and artichokes
Cooking time: 45 minutes
Equipment:
1 Chopping Board
1 knife
1 medium saucepan
1 Paella pan (30 cm/11” is enough for 4 people. If not available, you may use a simple pan that size)
1 Saucepan

Ingredients (serves 4):
4 Artichokes (you can use jarred or freezed if fresh are not available)
12 Mushrooms (button or Portobello)
1 or 2 Bay leaves (optional but highly recommended)
1 glass of white wine
2 Cuttlefish (you can use freezed cuttlefish or squid if you don’t find it fresh)
“Sofregit” (see recipe below)
300 gr (2 cups) Short grain rice (Spanish types Calasparra or Montsant are preferred, but you can choose any other short grain. This kind of rice absorbs flavor very well) – about 75 gr per person ( ½ cup per person) Please read this for more info on suitable rices.
Water or Fish Stock (use 1 ½ cup of liquid per ½ cup of rice)
Saffron threads (if you can’t find it or afford to buy it, you can substitute it for turmeric or yellow coloring powder)
Allioli (olive oil and garlic sauce, similar to mayonnaise sauce) - optional

Directions:

Cut the cuttlefish in little strips.
Add 1 or 2 tablespoon of olive oil in a frying pan and put the cuttlefish in the pan.
If you use fresh artichokes, clean them as shown in the video in tip #7. Cut artichokes in eights.
Clean the mushrooms and cut them in fourths.
Add a bay leaf to the cuttlefish and add also the artichokes and the mushrooms.
Sauté until we get a golden color in the artichokes. (I added the vegetables after browning the artichokes and cooked for another few monutes.)
Put a touch of white wine so all the solids in the bottom of the get mixed, getting a more flavorful dish.
Add a couple or three tablespoons of sofregit and mix to make sure everything gets impregnated with the sofregit.
Add all the liquid and bring it to boil.
Add all the rice. Let boil for about 5 minutes in heavy heat.
Add some saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice and the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only 1/4 teaspoon.
Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)
Put the pan away from heat and let the rice stand a couple of minutes.

Sofregit (a well cooked and fragrant sauce made of olive oil, tomatoes, garlic and onions, and may at times different vegetables such as peppers or mushrooms)

Cooking time: aprox. 1 hour
Ingredients:
2 tablespoons of olive oil
5 big red ripe tomatoes, chopped
2 small onions, chopped
1 green pepper, chopped (optional)
4 or 5 garlic cloves, chopped
1 cup of button or Portobello mushrooms, chopped (optional)
1 Bay leaf
Salt
Touch of ground cumin
Touch of dried oregano

Directions:

Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.
Taste and salt if necessary (maybe it’s not!)

Allioli is the optional part of the recipe. You must choose one of the two recipes given, even though I highly recommend you to try traditional one. Allioli is served together with the rice and it gives a very nice taste

Allioli (Traditional recipe)
Cooking time: 20 min aprox.
Ingredients:
4 garlic cloves, peeled
Pinch of salt
Fresh lemon juice (some drops)
Extra-virgin olive oil (Spanish preferred but not essential)

Directions:

Place the garlic in a mortar along with the salt.
Using a pestle, smash the garlic cloves to a smooth paste. (The salt stops the garlic from slipping at the bottom of the mortar as you pound it down.)
Add the lemon juice to the garlic.
Drop by drop; pour the olive oil into the mortar slowly as you continue to crush the paste with your pestle.
Keep turning your pestle in a slow, continuous circular motion in the mortar.
The drip needs to be slow and steady. Make sure the paste soaks up the olive oil as you go.
Keep adding the oil, drop by drop, until you have the consistency of a very thick mayonnaise. If your allioli gets too dense, add water to thin it out. This takes time—around 20 minutes of slow motion around the mortar—to create a dense, rich sauce.

Allioli a la moderna (Modern recipe)
Cooking time: 3-4 minutes
Ingredients:
1 small egg
1 cup extra-virgin olive oil (as above, Spanish oil is highly recommended)
1 garlic clove, peeled
1 Tbs. Spanish Sherry vinegar or lemon juice (if Sherry vinegar is not available, use can use cider or white vinegar)
Salt to taste

Directions:

Break the egg into a mixing bowl.
Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice.
Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste.
Little by little, add what's left of the olive oil as you continue blending.
If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce.
Continue adding the oil and blending until you have a rich, creamy allioli.
The sauce will be a lovely yellow color.
Add salt to taste.

ICC July 2009 - Khaman Dhokla

2009-07-31T09:15:00.005-04:00

This months Indian Cooking Challenge was the Khaman Dhokla. We were really hungry so could not wait to get a good picture, it was a bit crumbly but was very tasty. I actually made it 3 times to get it right, the first time I added Eno too early and it did not rise, I baked it in the oven to make it crisp and had them like biscuit, the second time I think I went over board and added more eno, I have the bottle and not sachets, it was really light and good but tooooo crumbly. Finally I went back and actualy read the notes below and saw that 1 sachet is about 5 gms. I finally had this though a bit crumbly it help well, will reduce the eno a bit more next time.

I used lime instead of citric acid and skipped the coconut. Made my own Pudina chutney to go along with it, though it tastes good even without the chutney.

Thank you Srivalli and a big thank you to your colleagues mom for the recipe.

Ingredients
Makes 20 medium sized pieces
For Batter:

250 gms Bengal Gram flour / Besan (1 cup in US, and 1 & 1/2 in India)
1/2 cup Curd
1/2 cup Water
1/2 tsp Cooking Soda

For seasoning to be mixed to the batter (to be added just before cooking)
1 tbsp Oil
a pinch
pinch Turmeric
2 green Chili paste (as per taste)
1 tsp Sugar
1/3 tsp Citric acid or 1/2 lime
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate (5 gms)

For tempering
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Little water + Oil to be topped on dhoklas

Method

Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.
If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming
To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
In a bowl, mix 3 tsp of water along with a tsp of oil
Remove the plate from the pan, pour the water and oil mix over the top.
For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla
The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
If you want perfect shaped ones and not the crumbling, cut and handle gently
Dhokla can also be steamed in kadai filled with water and a plated titled over it.

Green chutney
4-5 Green chili
4- 5 pieces coconut
1 bunch coriander
few mint leaves
1/2 Cumin seeds
1 big Lime
Salt to taste

Method

Take all the ingredients except coriander in a food processor. Grind to a smooth paste.
Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.

Idli Upma

2009-07-28T10:51:00.003-04:00

It has been so long that I have blogged anything, many things happening at the same time. We ad a water pipe burst for the 6th time in the apartment. Finally we decided to move out and by gods grace we found a lovely house and could also move in within 3 weeks. Its a great feeling to be in your own house and yet so much to do its never ending.

These busy days are when I love that we have some left overs. This is a recipe where you just follow your instincts, I don't have measurements for the masalas, its all upto everyones taste. Sometimes I just add Idli Pudi / chutney powder and other times I make it this way. If you like you can even deep fry the idlies, I sometimes bake them too.

Idli Upma

Cut the cooked left over Idlies into quarters.
Mix some coriander powder, red chili powder, turmeric powder, cumin powder, amchur (mango powder), sugar and salt. Make this mix to your taste.
Heat 1 tsp oil in a pan. Add 1 tsp mustard seeds.
Add curry leaves once they splutter.
Add the masala mix made in step 2.
Add the idlies.
Mix well and cook for 5 minutes, till everything is heated well.
I cooked it on medium high, mixing intermediately, to make the idlies little crisp.
Garnish with fresh coriander leaves and serve with coconut chutney.

Indian Cooking Challenge June 2009 - Rava Laddoo

2009-06-30T13:54:00.006-04:00

Srivalli of Spice Your Life has started this wonderful Indian Cooking Challenge, where every month one recipe will be given and everyone should follow it and post it on the same day. This month was trial and we all had to make Rava Laddoo's. What day better than today, being our anniversary and also we finalized on a house. I waited for today to make it. I had made them before but a bit differently. I followed her recipe and this is much easier than what I used to follow and tasted better too. Thanks Srivalli for this lovely challenge. This were so easy to make too. Here is Srivalli's recipe.

Ingredients

Makes - 10 Laddoos of normal size

Rava / Semolina - 1 cup
Sugar - 1 cup
Ghee - 25 gms
Milk - 25 ml
Cardamom powder - a pinch
Cashew nuts - 10 whole nuts
Raisins - 10 nos
Grated fresh coconut - 25 gms

Method

Heat 2 tsp of ghee in a kadai. Roast cashew nuts and raisins. Once the raisins balloon up, remove and keep them aside.
Roast the grated coconut. Remove and keep aside.
Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.
In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder.
Add the sugar. Mix well.
Slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddoos, transfer it back to the kadai and cook on sim for 2 mins.
Mix well and then cover it and let it rest for 2 mins.
Then immediately make laddoos.

Daring Bakers June 2009 - Bakewell Tart…er…pudding

2009-06-27T00:05:00.003-04:00

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

This was a lovely challenge, I made 2 tarts one was a pear tart and the other I use Rasberry Jam. The pear tart was over in seconds where as the other one was forgotten in the oven and next day mom turned on the oven in the morning and the poor thing got burnt. We all were really sad since we wanted to have that for breakfast. Anyways I will surely be making this again. Thank you for the lovely recipe.

Bakewell Tart…er…pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart

Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.
Preheat oven to 200C/400F.
Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.
The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Jasmine’s notes:

If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:
The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Method

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Jasmine’s notes:

I make this using vanilla salt and vanilla sugar.
If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Method
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Annemarie’s notes:

Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (Heaven help you).

Daring Cooks - Chinese Dumplings/Potstickers - June 2009

2009-06-26T19:02:00.002-04:00

I have been away from my blog for a long time and even though I completed this challenge on time I could not get to post it. Its taking me a while to get back to the swing of things. I am so very late in posting this.

I made a veggie version, just sauted some onions, carrot, beans, cabbage, capsicum and green onions with some garlic salt and pepper. I liked the pan fried version more than the steamed ones, though my husband liked the steamed ones better.

Thank you for this lovely challenge.

Click here for the recipe

Mattar Aloo (Potato and Peas Curry)

2009-06-09T17:10:00.005-04:00

Hello friends, its been so long I have been able to post anything due to different circumstances. But am back now and will try to catch up for the lost time.

Here is the most loved and easy to make Mattar Aloo, this is a saviour when you don't have much in your fridge.

(Serves 2)
Ingredients

2 medium potatoes, cut in quarters
1/2 cup frozen peas
1/2 cup chopped onions
2 big tomatoes / 2 tbsp tomato paste(or as per taste)
1/2 inch ginger
1 green chili
1/2 tsp coriander powder
1/4 tsp red chili powder
pinch turmeric powder
salt to taste
fresh coriander leaves for garnish
1 tbsp oil

Method

Puree the tomatoes, ginger and green chilies. Keep aside. If using tomato paste, then just grate the ginger and chop the green chilies and keep aside.
Heat oil in a cooker.
Add the onions and fry them on medium high till they are golden brown.
Add the coriander powder, red chili powder and turmeric powder.
Mix well and cook for a minute, till the oil separates.
Add the pureed tomato and cook on medium high till the oil separates.
Add the peas and potatoes. Saute for a few minutes.
Add 1.5 cups of water.
Close the cooker and after 2 whistles, turn it off.
Let the steam out naturally.
Boil the curry till required consistency, adding more water if needed.
Garnish with fresh coriander leaves and serve.