Chicken Khada Masala

Many moons ago, when Jiggs Karla used to write a column in Times of India, I used to clip all the recipes diligently. Since this recipe has "whole spices" and does not involve too much grinding and processing, it was very handy during my initial years in the United States (especially when we roommates didn't bother to invest in a blender!)

This recipe has probably evolved since those days.

Khade Masalewali Murgi
Chicken with Whole Spices
Ingredients
1 1/2 lb. boneless, skinless chicken breast, cut into small pieces
1 tbsp. ginger-garlic paste

1 medium tomato, grated
1 big onion, peeled & grated
salt to taste

1 tsp. turmeric powder
1 tsp. mild chili powder like paprika or Kashmiri chili powder

1/2 cup whisked yogurt

Tempering
1/2 tbsp. ghee
1/2 tbsp. oil
3 green cardamoms
3 cloves
1 bay leaf
1 tsp. cumin seeds
1/2 tsp. shahjira
5-7 black peppercorn
1" piece of cinnamon

Garnish
2 green chilies, chopped or sliced
A generous pinch of Garam masala

Method
1. Marinate chicken with ginger-garlic paste. Cover and set aside,
2. Heat ghee and oil mixture in a pressure cooker.
3. Add whole spices one after the other.
4. Add marinated chicken. Sear for 5 minutes till it gets golden brown.
5. Add paprika, onions and tomatoes. Sauté for 10 minutes.
6. Add 2 cups water. Bring to boil. Add yogurt.
7. Pressure cook for 3 whistles.
8. Add  green chilies, Garam masala and salt.
9. Simmer for 10 minutes.

Note -
1. Instead of using yogurt, you could also use coconut milk. But in that case, add it after pressure cooking.
2. Adjust consistency of this gravy based on the personal preference. I prefer it on the thicker side.






Print Page

Ratatouille Pizza

 

Every fortnight or so, I make  pizza dinner. Generally, it happens when I am working from home. I use my trusty bread maker to knead the dough at around 3 PM. After the ingredients are measured and added to the bread maker, I don't even look at it till the remaining work day is over. As I come down from my home office,  well risen pizza dough awaits.

Since Gudiya loves Pizza, I take this opportunity to sneak in as many veggies as I possibly can. Every time, Gudiya suggests patiently that I should make just cheese pizza without any vegetables. [Nice try, Baby Girl! It ain't happening anytime soon!] I overlook this suggestion and go my way anyway!

Last week, I made a hodgepodge pizza adding eggplants, bell peppers, mushrooms and corn niblets. I called it "Ratatouille Pizza"!


Ratatouille Pizza
Ingredients
1 recipe pizza dough for making a large pizza, homemade or store-bought


For vegetables "Ratatouille" mixture
1 tbsp. Olive oil
3 cloves garlic, peeled and minced
1/4 cup minced onion
1 small eggplant, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup chopped mushrooms
1/3 cup corn niblets
1 tsp. Italian seasoning
Salt and crushed black pepper to taste

For Pizza
2 tbsp. Pesto sauce - home made or ready made
6 slices fresh Mozzarella cheese
Italian seasoning

Garnish
Crushed Red Pepper

Method
1. For making Pizza Dough, follow this link.

2.  Preheat oven 400 F

3. Heat oil in a saucepan. Sauté onion and garlic till soft. Add vegetables and Italian seasoning. Keep sautéing till they are cooked. Add salt and black pepper to taste. Set aside to cool down completely.

4. Take out well risen pizza dough. Spray some oil onto the baking tray. Stretch pizza dough in a rectangular fashion on the baking tray. Spray some cooking oil.

5. Bake in the preheated oven for about 5 minutes. Take out.

5. Spread some pesto sauce evenly, leaving  out about 1" border around the rectangle.

6. Spread the vegetables "ratatouille" mixture.

7. Place fresh mozzarella slices on top.

8. Sprinkle some Italian seasoning.

9. Bake for about 12 minutes or so till the cheese has melted.

10. Take out of the oven. Using a sharp knife, cut into squares. Serve immediately.

Note -
1. You can most certainly make individual pizzas or circular pizzas.

2. For best taste, use only all purpose flour.

3. For health benefits, use half of all purpose flour and half of wheat flour.

4. Dice eggplants into very tiny pieces so it gets cooked easily.

Print Page

Roasted Spaghetti Squash with Marinara Sauce

Though Gudiya hasn't told me so, I have a feeling that she thinks that the best cook in the entire world is - not her food-obsessed, food-blogging mother but - her school head cook/cafeteria manager. After all Mrs. C whips up the most delicious spudsters, mashed potatoes and gravy, pulled pork sandwiches, meatballs and so on. Gudiya's almost vegan mom doesn't even come close!!;-)

But I have no issues there. Mrs. C is a fine lady and I love her dearly. She is not only a good cook but she is an inspiration. She has taken Mrs. Obama's school lunches to another level. She has encouraged school kids to plant and grow vegetables in the school backyard. So kindergartners plant seeds in small cups. When the seedlings grow, kids take turns to plant, tend, water, harvest vegetables. They even go to school during summer vacation to tend to their garden. All the kids get delighted to see where the food is coming from. They are not afraid to pop that juicy cherry tomato and make a mess. They laugh and enjoy their harvest when they see it appear on the salad bar of the school cafeteria. Every once in a while, Mrs. C hosts "Taste" event to introduce a "new or not tried before" vegetable. Two weeks ago, she hosted "Spaghetti Squash Taste Event". So even if students are not buying their lunch from the cafeteria, they get a chance to taste the unknown vegetables. Gudiya was really gung ho about spaghetti squash. Now, I always knew the theory - Roast'm, Scrape'm and eat'm! But I wasn't sure about how to proceed. I met Mrs. C during her Master Gardeners event with kids and she shared her recipe with me and also encouraged me to make it.

I found 2 good-looking and smallish spaghetti squash on sale at Sprouts. So I decided to try her recipe. I microwaved each squash for a minute so it was easier for me to cut into halves. This trick I had learned from Anupama's Food and More.

Roasted Spaghetti Squash with Marinara Sauce
Ingredients
2 Medium Spaghetti Squash, rinsed, patted dry
Oil Spray
Salt and black pepper as needed

A jar of Marinara Sauce - homemade or store bought

Garnish
1/4 cup Mozzarella cheese
A sprinkle of crushed red pepper (Optional)

Method
1. Preheat Oven to 375 F

2. Microwave each squash for about a minute. Cut each into halves.

3.Remove all the seeds and flesh.

4. Spray oil over the squash. Apply generously.

5. Sprinkle Salt and black pepper
6. Place cut-side down on a greased baking sheet.

6. Bake for 45 - 60 minutes.
7. Take out and leave aside for 10 minutes or so till it's easier to handle.

8. Flip the halves.

9. Using a fork, scrape the squash so "threads" or "Spaghetti noodles" are seen.

10. Add Marinara sauce

11. Sprinkle Mozzarella cheese if using.

12. Put back in the oven for 5 minutes till cheese is melted.
13. Serve immediately. Sprinkle crushed red pepper if desired.

Note -
1. I remove the seeds from the squash, wash and pat dry. I then place them onto a baking sheet and let them roast along with the squash to get the roasted seeds.




Print Page

Chocolate Mint Oatmeal Cookie

 

 

 

Grandma's cookies and warm milk is one of the most loved combos in America. I didn't grow up eating cookies. My grandmothers didn't even know about "cookies". The first ever cookie, I met in my life , was my friend's precious little Pomeranian. :-) Later, sometime in 90s, "Cakes & Cookies" opened up near Bandra Station, but I didn't bother to try any cookies then.

After coming to America, this chewy  fresh baked (mind you, not freshly baked!) cookie showed up everywhere -  vending machines, subway, office parties, crunch day, Christmas - you name it!

Now, I bake cookies every year for Christmas. They make perfect gift for Gudiya's teachers/instructors. I also bake cookies for  good cause. This gives me an opportunity to try out several recipes. I try my hand at new cookie recipes each year. Since Chocolate Mint is Gudiya's favorite flavor, I used King Arthur's Oatmeal Cookie recipe and added Andes Chocolate Mint chips.

Chocolate Mint Oatmeal Cookie
Adapted from King Arthur & CKC
Ingredients

Beat
1 cup butter @room temperature
1/2 cup brown sugar
1 cup granulated sugar

Add
1 egg
1 egg yolk
1 tbsp. vanilla extract

Mix together
2 cups All Purpose Flour
1cup Quick or Old Fashioned Oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Stir in
2 1/2 cups Andes Mint Chips

Method
1.Preheat oven 325 F
2. Beat butter with sugars till light.
3. Add egg, yolk and vanilla.
4. Mix flour, Oats,baking powder, salt and baking soda
5. Add to the butter mixture to mix.
6. Stir in Andes chocolate mint chips.

7. Scoop a spoonful on the parchment lined baking tray

8. Bake for 12 - 15 minutes.
9. Cool the cookies in the pan for 10 minutes.

10. Transfer to a cooling rack.

11. Keep in an airtight container after cooled down.

Note-
1. Above recipe gave me 3 dozen cookies.

Recipe Credit
King Arthur & CKC




Print Page

Gadbad Ice Cream - Ice Cream from Mangalore

 

 

Since I am very aware of my own goofball characteristics, it's no wonder that I am having such big fun with my very own "fiasco" theme. ;-)

Today, I am going straight to my ancestral town to scoop up - Gadbad. You read that right - it's an ice-cream from Mangalore. My great grandparents spent their early years in Mangalore before shifting their residence to  Mumbai. Of course, Gadbad icecream wasn't invented that time. I read about it for the first time in "Upper Crust". It appeared to be Mangalore's answer to the ice cream sundae.

Keeping up my fiasco theme of Ghotala and Locho, I thought that this "Gadbad" too fits the bill So I made my own quick version. I chose 3 flavors of ice-cream, made a bowl of jelly and used up some fresh and dried fruits. Choose any flavors of ice-cream, fruits, dry fruits that you like. You can't go wrong with this "gadbad"!

Gadbad Ice Cream
Regional Ice Cream Sundae from Mangalore
Ingredients
3 Different flavors of Ice Cream
1 packet prepared Jelly
1 cup freshly cut fruit of your choice
1/2 cup dry fruit such as unsalted cashews, almonds etc.

Method
1. Arrange one scoop of ice cream at the bottom of a tall serving glass.
2. Layer it with a tablespoonful of fresh fruit of your choice.

3. Place another scoop of ice cream.
4. Layer it with a tablespoonful of jelly.

5. Place the final scoop of ice cream
6. Garnish with dry fruits of your choice.
7. Serve immediately.

Note -
This recipe is inspired by the article from Upper Crust India. Mr. Kamath, the creator of this ice-cream, shares his recipe. The link is provided below.


Credits
http://uppercrustindia.com/oldsite/7crust/seven/mangalore1.htm

Print Page

Surti Locho

Since I blogged about a "ghotala" yesterday, I thought why not extend this "fiasco" theme and explore some other monikers?

So presenting today - "Locha-E-Dhokla" otherwise known as - Surti Locho - A hot mess of Dhokla!

The ingredients for this "Locho" are more or less same as Khaman, but consistency of the batter is thin and hence, dhokla has a creamy consistency. It's served with a squeeze of lemon juice, cilantro, onion, sev and pomegranate seeds.

Surti Locho
Ingredients
1/2 cup rice
1/2 cup chana daal
1/2 cup urad daal

1/2 cup buttermilk
2 tbsp. water
1/2 tsp. baking soda
1/2 tbsp. oil
salt to taste

2 tsp. green chili-ginger paste

Tempering
1 tbsp. oil
1 tbsp. buttermilk or water
1 tsp. mustard seeds
1 tsp. sesame seeds
A generous pinch of asafoetida

Garnish
2 tbsp. chopped cilantro/coriander leaves
1 tbsp. grated coconut (Optional)
2 chilies, slit (Optional)
2 tbsp. minced onion
2 tbsp. roasted chili peanuts
2 tbsp. pomegranate seeds or cranberries

Method
1. Soak the daals and rice overnight.
2. Grind to a coarse paste.
3. Cover and keep for fermenting, in a warm place for at least 8 hours.
4. Mix water,buttermilk, oil and baking soda. Make sure that the buttermilk is at the room temperature. Add this mixture to the batter. Add salt, ginger chili paste. Mix well. Add more water if necessary to make thin consistency.
5. Grease thalis (metal plates) or cooker containers. Heat water in the pressure cooker.
6. Equally divide the batter in plates or containers. Steam without pressure for 20 minutes.
7. Open the pressure cooker. Let dhokla cool down a little. It should fluff up. Using a fork, mash it lightly.
8. Heat oil in a small saucepan. Add mustard seeds, sesame seeds, asafoetida. As they splutter, switch off the gas, add buttermilk or water and pour on the dhokla evenly.
9. Garnish with coconut, cilantro and green chilies.

Note -
1. The thin consistency of batter, should result in upma like consistency for the locho.

Print Page

Kheema Ghotala

 

 "Ghotala" is a Marathi word for fiasco or mess! But gastronomically speaking, today's kheema ghotala is a hot mess of mince meat with eggs! This is a popular dish from Irani restaurants of Mumbai. It may have originated from the Parsi penchant to add eggs to any dish.

This is my homey version. It was developed at the last minute to stretch 1 cup leftover kheema mutter to feed unexpected guests!  Serve with Laadi Pav or sliced bread to mop this delicious "ghotala". ;-)

Kheema Ghotala
Mutton Mince with Eggs
Ingredients

1 cup kheema mutter
4 eggs
1/2 tsp garam masala
1/2 tsp chili powder


Tempering
 1/2 tbsp. oil
1 spring onion, minced (Use only white part, save some green leaves for garnish)
1/2 tsp turmeric powder
1 tomato, chopped

Garnish
1 tbsp. minced cilantro
or
1/2 tbsp. minced green part of spring onion

Suggested Accompaniment
Laadi Paav
or
Sliced bread

Method
1. Heat pan. Add kheema mutter. I am assuming that it's from the refrigerator. So first warm it up and then keep it on the side of the pan.
2. Add oil in the middle of the pan. Add spring onion and turmeric powder. Sauté till it's soft.

3. Add tomato. Add chili powder and garam masala. Sauté till tomato is pulpy.

4. Break eggs, one after the other. Add salt to taste. Whisk till they are semi-soft.

5. Mix in kheema and cook thoroughly.

6. Garnish with bread or paav.

Note -
1. Since I used leftover kheema mutter, I didn't add an ginger-garlic paste.
2. If kheema mutter uses any whole spices, please remove them before adding eggs.
3. You can use regular onion instead of spring onions.
4. Use any mince meat of your choice. Traditionally mutton mince is used in  Mumbai for the above recipe.




Print Page

Kairi Methamba - Raw Mango Relish

During my earlier days in the United States, once I picked up green, raw looking Mexican mango from the local supermarket, thinking it would taste like - well,  a raw mango! But it was actually quite sweet or sweetish from inside. I couldn't use it for perking up bhel. :-)

Since them, I have discovered that sometimes - if stars are aligned -  we do get good, raw mangoes at Indian stores. I use some for adding in bhel and remaining I use for making instant pickles, chutneys or methamba.

Methamba is sweet-sour-spicy relish made in Maharashtra. It's neither cloyingly sweet not very spicy. Sweet-Sour-Hot-bitter  flavors are well balanced in this pickle. This is an instant pickle which is to be consumed in a week or two. It has to be refrigerated.


Kairicha Methamba
कैरीचा मेथांबा
Raw Mango Relish
Ingredients
1 1/2 cup chopped or sliced raw mango
salt to taste
1 - 2 tsp chili powder
1/4 cup jaggery (or per taste)

Tempering
1 tbsp. oil
1/2 tsp. mustard seeds
1/4 tsp. asafetida
1/2 tsp. turmeric powder
1/4 tsp. fenugreek seeds/Methi

Method
1. Heat oil in a saucepan
2. Add the ingredients for tempering.
3. As they sizzle, add mango slices. Stir. Add 1/2 cup water. Cover and let it cook.
4. Add chili powder, jaggery and salt.
5. Simmer till jaggery is melted and thick gravy is formed.
6. Serve as a side dish with your daily meal.

Note -
1. Adjust jaggery depending on the sourness of the raw mango and personal preference.
2. Fenugreek seeds are the integral part of this relish. Please do not omit or substitute.
3. Refrigerate any unused portion. Consume within a week or two.

Mumbai "Restaurant" Sambar

 

If you think if all sambars are created equal, think again. Sambar - yes, that delicious lentil stew with veggies from South India - when served in Mumbai restaurants, does have a spoonful or may be even a tablespoonful of sugar!! I don't know about medicine, but this spoonful of sugar does make hot steamy idlies and vadas go down pretty fast!;-)

Many people think that only Gujaratis add sugar/jaggery to their foods. But that's not entirely true. Being a daughter of Maharashtra and a Gujarati daughter-in-law, I can vouch that both Maharashtrians and Gujaratis add sugar to their daals. Now, as we all know any statement doesn't hold entirely true - especially when we are talking about our diverse India. So if you are from Kolhapur - especially from 96 Kuli Maratha community, you will not even think about adding sugar to your food in your wildest nightmare. So addition of sugar business varies from community to community. But Maharashtrians  - probably - Brahmin communities, do add sugar/jaggery to their Aamtis, Koshimbeers, Bhaajis and even chutneys. Actually my aunt believes that when you add a pinch of sugar/jaggery to any savory dish and a pinch of salt to any sweet dish, that smidgen is the secret for deliciousness. Now it's up to you  to add just a smidgen or a dollop!;-)



Mumbai "Restaurant" Sambar
Lentil and Vegetables Stew as served in Mumbai restaurants
Ingredients
1 1/4 cup toor daal, pressure cooked, mashed
1/4 tsp. asafeotida
1/2 tsp. turmeric powder

Roast one after the other
2 tbsp. coconut
1/2 tbsp. coriander seeds
1/4 tsp. fenugreek seeds
1 tsp. cumin seeds
5 byadgi chilies
1" stick of cinnamon - very small piece
1/2 tsp. asafetida
2 sprigs curry leaves
1 tbsp. urad daal
1 1/2 tbsp. chana daal

Grind roasted spices with
2 tsp. tamarind paste

Vegetables
2 medium potatoes, cut into big chunks
1 zucchini or a small piece of dudhi/bottle gourd or pumpkin, cut into bite sized pieces
6 pieces of drumsticks
1 tomato, chopped


Tempering
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. asafetida
2 sprigs curry leaves
2 red chilies, halved

You will also need
salt to taste
1 tbsp. sugar or jaggery
1 tsp. mild chili powder for color

Method
1. Pressure cook daal adding turmeric powder, asafetida and adequate water. Also pressure cook drumsticks. Mash daal lightly. Set aside
2. Roast all the spices one after the other. Grind with tamarind paste.

3. Place all the vegetables except cooked drumsticks and tomatoes. Add 1/4 cup water and let them cook partially.
4. Add mashed daal and masala paste. Add 2 cups water. Bring to a rapid boil.
5. Add salt, chili powder, sugar or jaggery, drumsticks and tomato.
6. Switch gas to low and let it simmer. As it simmers, the sambar thickens so adjust water as needed
7. In a separate saucepan, heat oil. Add the tempering ingredients. As they sizzle, drizzled the tempered oil over sambar.
8. Cover with the lid. Switch off the gas.
9. Serve hot sambar with idlies or vadas.

Note -
1. Only drumsticks are pressure-cooked because they take too long to cook.

Print Page

Vaangi Bhaat - Maharashtrian Eggplants Rice

Though "Vaangi Bhaat" sounds Marathi, I have seen its South Indian rendition more often using MTR Vangi Bhath Spice Mix. However, we make Vaangi Bhaat using Goda Masala at home. This is a variant of our traditional Maharashtrian Masalay Bhaat.


Vaangi Bhaat
Eggplant Pulao
Ingredients
1 cup Basmati Rice, Rinsed
salt to taste
1 tsp. sugar or jaggery
5 small eggplants, cut into 6 slices each
1/2 tsp. mild chili powder for color
1 tsp. coriander powder

Tempering
1/2 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1/4 tsp. asafetida
2 cloves
4 black peppercorn
1 bay leaf
12 raw cashews, halved
1 tbsp.. goda masala

Drizzle
1 tbsp. ghee/clarified butter/toop

Garnish
2 tbsp. minced cilantro
2 tbsp. freshly scraped coconut

Accompaniment
Ghee/Clarified Butter
Lemon Wedges


Method
1. Pick, Rinse Basmati Rice. Set aside to drain till ready to use.
2. Slice each eggplant into 6 pieces. Keep them in water till ready to use.
3. Heat oil in a heavy bottomed saucepan. Add all the spices.
4. As they sizzle, add cashews. Roast them for a minute.
5. Add goda masala. Roast for 1 minute.
6. Add drained eggplants. Sauté for a minute.
7. Add drained rice. Sauté for another minute.
8. Add all the remaining spice powders.
9. Add 2 1/2 cups water, salt and sugar or jaggery. Bring to boil.
10. Switch gas to low. Cover and let it cook on low flame till each rice grain is cooked.
11. Now, drizzle some ghee around.
12. Switch off the gas.
13. Keep covered for 10 minutes. Fluff with a fork, making sure that the aroma of ghee is mixed with the rice.
14. Garnish with coconut and cilantro.
15. Serve with lemon wedges and more clarified butter, as needed.

Note -
1. Omit ghee/clarified butter to make it a Vegan version.
2. Use old Basmati so the rice doesn't too mushy and each grain is separate.
3. Instead of eggplants, use fresh green peas to make matar bhaat, or tondli/tindora to make tondli bhaat.

Print Page

Vegetables and Paneer Jhalfrazie

 

This restaurant classic is actually quite simple and quick. Once all the vegetables are cut, this dish is created in a jiffy.

 

Vegetables and Paneer Jhal Frazie

Vegetables and Indian Cottage Cheese Stir Fry

Ingredients

1 cup thinly sliced green bell pepper

1 cup thinly sliced red bell pepper

1 cup thinly sliced purple onion

1/2 cup thinly sliced baby corn (optional)

1 cup thinly sliced firm & deseeded tomato

1 cup thinly sliced paneer/Indian cottage cheese

 

A generous pinch of garam masala

1 tbsp. coriander-cumin powder

1/2 tsp garam masala

1/2 tbsp. white vinegar

salt to taste

 

Tempering

1 tbsp. oil

1/2 tsp cumin seeds

2 red chilies

A pinch of asafeotida

1/2 tbsp. ginger, minced

 

Suggested Accompaniment

Pineapple Raita or Boondi Raita

&

Rumali Roti

 

Method

1. Heat oil in a wok. Add tempering ingredients.

2. As they sizzle, add onions. Saute till soft.

3. Add bell peppers, tomatoes, baby corn -  if using and powders.

4. Stir fry till they are barely cooked. Make sure that they are not overcooked.

5. Add paneer pieces, vinegar and salt.

6. Stir fry and serve immediately.

 

 

Note -

1. I do not deep or shallow fry paneer pieces before adding to the vegetables to save extra oil. Please go ahead if that's what you prefer.

 

 

Print Page

Alu-Simla Mirch

I threw some potatoes and bell peppers together and sautéed them using typical Punjabi spices. This simple stir fry tastes delicious with chapatis.

Alu Simla Mirch
Potatoes with Bell Peppers
Ingredients
4-5 Medium Yukon Gold Potatoes, peeled and diced
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
salt to taste
1/2 tsp. amchoor powder
1/2 tsp. chaat masala


Tempering
1 1/2 tbsp. oil
3 cloves
1/2 tsp. cumin seeds
1/2 tsp. turmeric powder
1/4 tsp. asafetida
1/2 cup minced onion
1/2 tbsp. ginger-garlic paste
1/2 tbsp. coriander-cumin powder
1/2 tsp. Garam masala
1 tsp. Kashmiri chili powder
1/4 cup cilantro

Garnish
1 tbsp. fresh mint, minced

Method
1. Chop vegetables and set aside.
2. Heat oil in a nonstick kadhai. Add spices. As they sizzle add onion. Sauté till it's soft.
3. Add ginger-garlic paste. Sauté for 5 minutes. Add masala powders and cilantro. Sauté for a minute.
4. Add potatoes. Fry for 5 minutes. Add bell peppers. Let it cook, stirring from time to time.
5. Add amchoor powder, salt and chaat masala.
6. Garnish with freshly chopped mint.

Note -
1. Add paav-bhaaji masala instead of garam masala for an extra kick!



Print Page

Raspberry Milk

 

I get rather ambitious and over estimate our berry eating capabilities when I buy berries in bulk. But then whirring them in the blender with milk, always saves the day.

 

Raspberry Milk

Ingredients

1 cup fresh raspberries

7-8 cashews

2 1/2 cup milk

3 tbsp. Rooh Afza

 

Garnish (Optional)

Fresh mint leaves

 

Method

1. Blend all the ingredients together.

2. Serve chilled, garnished with a fresh mint leaf.

 

Note -

1. Use more or less Rooh Afza (available in the local Indian stores) per your preference.

 

Print Page

Fanasachi Bhaaji

Sprouts  play a vital role in Maharashtrian Cuisine. We either make Usals (the stir fries made using only sprouts), curries, or add it as an appendage to the main vegetable. This partnership definitely boosts the health quotient by adding a good amount of proteins, vitamin B and fiber.

Fanasachi bhaaji (raw jackfruit) is often paired with kala vatana, brown chickpeas or vaal/bitter field beans. Therre is an elaborate process to sprout and peel these bitter field beans. I generally sprout them in a big quantity and then store them in separate containers in the freezer. I store bigger amount in one container for making birde or usal and a small amount is kept to add it to the padwal, tondli or fanas/jackfruit

Fanasachi Bhaaji (with vaal/daalimbya)
Jackfruit with Bitter Field Beans
Ingredients

1 can raw jackfruit [20 oz. by weight, 10 oz. drained]
1/3 cup vaal sprouts
salt to taste
1/2 tsp. jaggery

Tempering
1/2 tbsp. coconut oil
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1/4 tsp. asafetida
4-5 cloves garlic, smashed
3-4 red chilies, halved
1/4 cup finely chopped onion

Mix
1/4 cup freshly scraped coconut
1/2 tsp. freshly ground black pepper

Method
1. Drain and Rinse jackfruit. Chop to bite sized pieces.
2. Heat oil in a saucepan or kadhai.
3. Add mustard seeds, asafetida, turmeric powder, garlic and chilies. As they sizzle, add onion. Sauté till it's soft.
4. Add vaal sprouts and 1 tbsp. water. Mix. Cover and let it cook till vaal is semi cooked.
5. Add jackfruit, salt and jaggery. Cover and let it cook till vaal is cooked.
6. Stir in coconut-black pepper mixture.
7. Mix well. Cover and let it cook for another 2-3 minutes.

Note-
1. Increase the amount of black pepper powder per your preference.
2. Garlic cloves are smashed but still are kept whole.
3. Use any of your choice but coconut oil works the best.


Print Page

Murg Musallam - Mughlai Chicken Curry

Today's recipe is  adapted from The Hawkins Recipe Booklet.

I generally tweak the recipe to suit to our requirements. My observation is that this excellent booklet uses black cardamoms rather generously for our taste and I go easy on them as this spice can be little overpowering for us.

Murg Musallaum - Mughlai Chicken Curry
Chicken Curry
Ingredients
1.5 lb boneless, skinless chicken breasts and thighs, cleaned and cut into bite sized pieces

Grind to a smooth paste
3 green chilies
5 cloves garlic
2" ginger, peeled

Marinade
*Above paste
1/2 tsp turmeric powder
salt
1/2 tsp Mughlai Garam Masala
1/2 cup yogurt
1 tsp Kashmiri Chili Powder or Paprika

Roast one after other
3-4 cloves
6 black pepper
1" cinnamon
1 Black Caradamom
8-10 Almonds,
1/2 tsp cumin seeds
1 tsp coriander seeds

Fry till uniformly browned
1 tbsp. oil
1 large onion, peeled & thinly sliced

Grind
Fried Onion
Roasted Spices

Tempering
1 tbsp. oil
1 bay leaf

You will also need
2 roma tomatoes, chopped finely or grated

Garnish
1 tbsp. minced cilantro

Method
1. Rinse and cut boneless chicken into pieces. Marinate with the yogurt mixture. Cover and refrigerate overnight or at least till 4 hours.

2. Roast whole spices one after the other. Set aside.
3. Heat oil and fry onion till uniformly browned.

4. Grind fried onion and roasted spices into fine paste, adding 1/4 cup water.
5. Heat oil in a pressure cooker. Add a bay leaf. Add ground onion-spices paste. Sauté for 15 minutes.
6. Now add chicken with marinade, and tomatoes.
7. Add 1/2 cup water.
8. Pressure cook for 4 whistles. Let it drop naturally.

9. Adjust salt. Simmer till the gravy of desired thickness is ready.

10. Garnish with minced cilantro.

Note -
1. This gravy tastes even better the next day. So if possible, make it ready at least a few hours in advance before serving.
2. The original recipe requires chicken pieces to be lightly fried before adding to the masala. If following that step, shake off the excess marinade and fry each chicken piece. Follow the recipe link below for the original recipe.


Credits
http://www.hawkinscookers.com/8.1.receipe.aspx?rcp_cd=56




Print Page

Baans Nu Athanu - Gujarati Bamboo Shoots Pickle

 

 

Though I am familiar with Bamboo as Vasota (Marathi) or Kirlu (Konkani), I didn't know that my Gujarati family knows about it too. This is called "Baans" in Gujarati which I thought was very poetic. You see, after all, baans makes "baansuri"/Flute.


Baans Nu Athanu
Bamboo Shoots Pickle
Ingredients
1 can Bamboo Shoots (By weight 20 oz., drained 10 oz.)

1/2 cup Gujarati Sambhar Powder/Instant Pickle Mix
2 tbsp. lemon juice

Tempering
1/4 cup sesame oil
1/2 tsp. mustard seeds
1/2 tsp. asafetida
1/2 tsp. turmeric powder

Method
1. Drain and rinse the bamboo shoots.
2. Air dry the shoots. Chop them to small pieces.
3. Put chopped shoots in a glass or ceramic bowl.

4. Add Sambhar powder/pickle masala and lemon juice.
5. Mix well and set aside.

6. Heat a small saucepan. Add oil and tempering ingredients. As they sizzle, switch off the gas. Let this oil cool down completely.
7. Pour the cooled oil over the bamboo shoots mixture.
8. Mix well. Adjust salt and lemon juice if required.
9. This pickle can be eaten immediately. But refrigerate any unused pickle.

Note -
1. Do not confuse Gujarati Sambhar Powder with South Indian Sambar powder. Gujarati Sambhar powder is instant pickle mix. You can use readymade pickle masala by Bedekar or K-Pra.
2. Check the salt content of the pickle masala and adjust salt only if needed.
3. Remember that when you make pickle, never add hot tempered oil. It has to cool down completely before adding to the pickle.
4. Refrigerate any unused pickle and use within 2 weeks.


Print Page