Flan

 

 

 

This is wonderful dessert which has different names all over the world. But the great bard has said - what's in name, right?

It's called Flan in Mexico, Pudim Flan in Brazil and Portugal and we call it "Caramel Custard" in India. My aunt's recipe was pressure cooker based and I will share it some other time. But today's recipe is from my co-worker, Maria. According to her, this is the most common recipe for making Flan in her part of the world.

Flan
Ingredients

For Caramel Sauce
1/4 cup sugar
3/4 cup water

Pudding
14 oz can of sweetened condensed milk
Whole milk, use the same can to measure
4 eggs, whisked

Method
1. Let's make the caramel sauce first. Mix sugar and water in a saucepan. Bring to boil on medium flame. Simmer on low flame for about 15-20 minutes. It should have that caramel color.

2. Pour into the bottom of the mold. If serving in individual containers, take about 8 ramekins. Divide the caramel sauce among them. Swirl so it coats the bottom and sides evenly.

3. Preheat oven 350F
4. Use an electric beater and whisk eggs, condensed milk. After pouring the condensed milk, use the same can to measure the whole milk. Mix all three ingredients.
5. Sieve through a strainer.
6. Pour into the cold mold/ramekins.
7. Take a large pan in which the mold or ramekins will fit. Pour water in the pan. Place the molds/ramekins. Cover with an aluminum foil.

8. Bake in the preheated oven for 1 hour.

9. Take out carefully.
10. Chill in the fridge.
11. Before serving, take off. Loosen the edge with a knife.
12. Invert onto a serving plate.
13. Enjoy!

Note -
1. If you don't want to use the oven, you can make this in a pressure cooker as well. Add water to the pressure cooker as usual. Place your mould covering with aluminum foil. Bring to full pressure. Reduce the flame to medium low and steam for 15-20 minutes.


Print Page

Special Dark Chocolate Chip Cookies

 

Every December, I get an opportunity to bake cookies for a good cause. This time, however, I didn't yet get chance to blog about these recipes.

 

Hershey's Perfect Special Dark Chocolate Chip Cookies

Ingredients

Mix

2 1/4 cup All Purpose Flour

1 tsp baking soda

1/2 tsp salt

 

Beat

1 cup butter, soft at room temperature

3/4 cup white sugar

3/4 cup brown sugar

1 tsp vanilla extract

2 eggs

 

2 cups Hershey's Special Dark Chocolate chips

1 cup chopped nuts or white chocolate chips

 

Method

1. Preheat oven 375 F

2. Mix the dry ingredients and set aside.

3. Beat butter, sugars and vanilla extract. Add eggs  - one at a time -  and beat again.

4. Add flour mixture. Mix.

5. Add chocolate chips and nuts

6. Drop on a baking tray lined with parchment paper using a rounded spoon.

7. Bake for 8 - 10 minutes

8. Transfer to the wire rack to cool down.

9. Store in an airtight container afterwards.

 

Note -

1. Do not exceed the baking time. They are done in 8-10 minutes, although they are soft to touch. They get the right crispness/chewiness as they cool down.

2. This recipe gives 5 dozen cookies. This number will vary depending on the size of the rounded spoon!

 

 

Credits
Hershey's Dark Chocolate Chips

Print Page

Yakisoba Noodles

 

Yakitori Tofu with Yakisoba Noodles

 

I use Japanese "Chukasoba" noodles (Available at Sprouts) for making delicious Yakisoba noodles. I use a variety of multi-colored vegetables and throw in some tofu for protein boost. Feel free to use any protein of your choice.


Yakisoba Noodles
Ingredients
1 Chukasoba Noodles
salt to taste
A dash of Soy sauce or teriyaki sauce
1 tsp rice vinegar
Few drops of toasted sesame oil

Prepare Vegetables & Tofu
few florets of broccoli
1 green bell pepper, sliced
1 red bell pepper, sliced
2-3 baby bok choy, sliced
A handful of sugar snap peas
1 carrot, peeled & cut into matchsticks
1 block Tofu, grilled and cut into pieces

Tempering
1 tbsp. oil
1 tbsp. ginger-garlic paste
2 red chilies

Garnish
2 scallions/spring onions, cut into 2" pieces
Freshly ground black pepper

Method
1. Prepare chukasoba noodles according to the package instructions. Set aside.

2. In a wok, heat oil. Add ginger-garlic paste and red chilies. Add white parts of onion. Stir fry.
3. Add vegetables one after the other. Do not overcook.
4. Add cooked, drained noodles, tofu pieces, soy or teriyaki sauce, sesame oil, salt, rice vinegar.

5. Stir fry.
6. Add spring onions.
7. Sprinkle black pepper powder

Note
1. The vegetables should not be overly cooked.


Print Page

Cabbage Thoran

Traditionally coconut oil is used in GSB kitchens. Later due to health concerns, it was curbed to bare minimum usage. Once scorned for saturated fat issues, now coconut oil is making an impressive comeback. Personally speaking, I use several different oils in my daily cooking and I use oil sparingly anyways.

Today's dish is Kerala style cabbage stir fry - using coconut oil.

Cabbage Thoran
Cabbage Stir Fry
Ingredients
1 medium cabbage, cored and shredded
salt to taste

Tempering
1 tbsp. oil - preferably coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafetida
1/2 tsp turmeric powder
2 springs curry leaves
1 tbsp. grated ginger

Garnish
1/4 cup fresh coconut

Method
1. Shred cabbage thinly. Set aside.
2. Heat oil. Add all the ingredients for tempering.
3. Add cabbage. Mix.
4. Cover and let it cook on low flame.
5. Add salt to taste
6. Garnish with freshly scraped coconut.

Note -
1. For authentic flavor, use coconut oil.



Print Page

Eggs Green Masala

Eggs Green Masala with Kachumbar and Pav

 

Green Masala gravy is used in Maharashtrian cuisine. Today's recipe is Eggs Green Masala which features boiled eggs and potato combo doused in ground masala of coconut, cilantro, ginger, garlic. Serve with laadi paav or pulao, along with some salad and lemon wedges.

 

Eggs Green Masala

Ingredients

4 eggs, hard-boiled, peeled, halved

2 medium potatoes, boiled, peeled, quartered

salt to taste

1 tsp garam masala

1 cup coconut milk

 

Grind to a fine paste

3 - 4 cloves of garlic, peeled

1 1/2" ginger, peeled

1 cup cilantro

10 mint leaves

1 tsp soaked rice

 

Tempering

1/2 tbsp. oil

2 tbsp. minced onion

A pinch of turmeric powder (optional)

Method

1. Grind green masala to a fine paste.

2. Heat oil. Add onion and turmeric powder - if using. Saute till onion is soft.

3. Add ground paste. Saute for 2 minutes.

4. Add water per desired consistency. As it comes to boil, add boiled eggs and potatoes.

5. Now, add salt and garam masala. Switch the gas to low. Add coconut milk.

6. Simmer for 5 minutes.

 

 

Note

1. Instead of coconut milk, you can use coconut. In that case, grind it with green masala paste.

2. If you like, you can discard the yolks of eggs.

3. Turmeric in the tempering is optional to retail the green color of the gravy.

Print Page

Dodkyachya Saalinchi chutney

Mom makes two types of chutneys with the peels of ridge gourds. One is dry version and the other - which I am blogging to day is the wet version.

Dodkyachya Saalinchi Chutney
Ridgegourd Peels Chutney
Ingredients

Ridge gourdPeels 1/2 cup

Cilantro 1/2 cup
2 tbsp. roasted, peeled, unsalted peanuts
1/2 tsp cumin seeds
salt to taste
1/2 tsp sugar
1/2 lemon, squeezed


Method
1. After using ridge gourds, save the peels. Roast them lightly.
2. Grind all the ingredients together, adding water as needed.

Note -
1. Make sure that the ridge gourds are fresh.
2. Ridge gourds are called Dodka or Shirale in Marathi.

Panang Curry

 

Malaysian and Thai restaurant here serve delicious Panang Curry. I load up my version with fresh vegetables. I like to serve it with rice or rice noodles or even angel hair pasta.

 

Panang Curry

Ingredients

1 red bell pepper, cored and sliced

A handful of broccoli florets

2 carrots, peeled, sliced

2 baby bok choy, sliced

5-6 baby corn, sliced

1 small onion, chopped

1 cup coconut milk

 

Grind to a smooth paste

2-3 cloves of garlic, peeled

1" ginger, peeled

1 tbsp. coriander-cumin powder

1 tsp. lemon zest

1/2 tsp. turmeric powder

1 tsp. paprika

1 tsp. tamarind pulp

A pinch of cinnamon powder

1 tbsp. brown sugar

2 tbsp. peanut butter

salt

 

Tempering

1 tbsp. Oil

2 -3 Thai basil leaves

 

Suggested Accompaniment

Plain Rice

or

Rice Noodles

Or

Angel Hair Pasta

 

Method

1. Heat oil in a saucepan. Add fresh Thai basil leaves. Fry for 30 seconds till the leaves are wilted.

2. Add vegetables, one after the other. Stir fry for 2 minutes.

3. Add ground spice paste and 1 cup water.

4. Bring to boil. Adjust salt.

5. Add coconut milk.

6. Simmer and serve with suggested accompaniment.

 

Note -

1. I have a Thai Basil plant which gives a delicious aroma to this curry. Do not substitute Italian basil. If you do not have Thai basil, just omit it.

 

Print Page

Chana Daal Chutney

This is a unique wet chutney with daal. If you think it's too raw for your taste buds, use coconut along with chana daal or substitute puffed chana daal.

Chana Daal Chutney
Ingredients
1/2 cup chana daal, soaked for 2 hours
3-4 red or green chilies
1 cup cilantro
1 tbsp. tamarind paste
salt to taste

Tempering
1 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. asafetida
1 sprig curry leaves, torn

Method
1. Soak chana daal in adequate water for at least 2 hours, not more than 4 hours.
2. Grind drained daal with chilies, cilantro, tamarind paste and salt.
3. Heat oil in a small container. Splutter spices and curry leaves.
4. Drizzle tempered oil over the chutney.

Note-
1. This chutney may require acquired taste buds. If you think, it may be too raw for your taste, add coconut along with chana daal or use puffed chana daal. If using puffed chana daal, there is no need to soak.

Nistyachi Kodi - Goan Fish Curry

This recipe is the combination of the recipe I read in Hawkins recipe booklet and fish curry I had tasted at my Goan friend's house.

Nistyachi Kodi
Goan Fish Curry
Ingredients
1 medium pomfret, cleaned and cut into 7-8 pieces
1/2 tsp. turmeric powder
salt to taste
2 tsp. ginger garlic paste

Grind to a smooth paste
1/2 cup coconut, freshly scraped
1 tbsp. coriander seeds
1 tsp. cumin seeds
5 -7 byadgi chilies (for heat)
2 Kashmiri chilies (for color)
1 tsp. tamarind paste

Tempering
1/2 tbsp. oil
1/2 cup minced onion
1 small tomato, chopped
2 sprigs curry leaves, torn
2 green chilies, chopped

Method
1. Marinate pomfret with turmeric powder, salt and ginger garlic paste.
2. Grind coconut with spices, chilies and tamarind paste. Use adequate water for grinding.
3. Heat oil in a saucepan. Add curry leaves and onion. Sauté onion till soft. Add tomatoes and green chilies. Sauté for 2 minutes till tomato is pulpy.
4. Place marinated fish in a single layer. Add ground masala paste and water. Adjust for salt. Add water as needed per desired gravy consistency.

5. Bring to boil. Simmer for 10 minutes on a low flame.
6. Serve with plain rice.

Note-
1. If you don't have Kashmiri chilies, use paprika.

Credits
Hawkins Recipe Booklet

Print Page

Print Page

Aloo Bhindi

This is my version of Aloo-Bhindi. I generally add red bell pepper for two reasons. First of all, it's easily available here and it also adds a beautiful color.

Aloo-Bhindi
Okra with Potatoes with Punjabi Spices
Ingredients
1/2 lb Okra/Ladies Finger/Bhindi/Bhendi, Remove both ends, cut into 2" pieces, with a slit
2 medium potatoes, peeled and sliced
1 red bell pepper, cored and sliced
1 tsp Punjabi Garam Masala
1 tsp Coriander-cumin powder
1 tsp paprika
1/4 cup cilantro

Tempering
2 tbsp. oil
2 cloves,
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
1 tsp ginger-garlic paste

Method
1. Heat oil in a wok. Add spices and ginger-garlic paste.
2. Add bell pepper, potatoes and okra. Stir fry from time to time.
3. Add garam masala, coriander cumin powder, paprika and salt.
4. Add cilantro. Keep sautéing till it's cooked.

Note-
1. You may need to add more oil to prevent sticking.
2. Do not add any water for cooking.


Print Page

Nagpuri Khichadi

My mom's cousin lives in Nagpur. She uses toor daal for making khichdi. Her style of making khichdi is known as "Nagpuri Khichdi" in my family.

Maushi's Nagpuri Khichdi
Ingredients
3/4 cup rice, rinsed and drained
1/4 cup toor daal, soaked for at least 4 hours

salt to taste
1/2 tsp garam masala (optional)

Tempering 1
1/2 tbsp. oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
2 red chilies, halved
4 cloves
6 black peppercorn
2 tsp finely minced garlic
2 sprigs curry leaves, torn

Tempering 2 (For garnish)
1 tbsp. oil
1 tsp mustard seeds

Method
1. Rinse and drain rice.
2. Rinse and soak toor daal in adequate water for at least 4 hours.
3. Heat pressure cooker. Add oil. Add all the ingredients for tempering.
4. As they splutter, and garlic turns a shade darker, add rice and drained toor daal.
5. Sauté for a minute. Add salt and garam masala - if using. Add 4 cups water. Bring to boil
6. Close the lid and pressure cook for 4-5 whistles.
7. Let the pressure drop of its own. Fluff the khichdi.
8. Just before serving, heat another saucepan. Add oil for garnish. Splutter mustard seeds.
9. Serve the khichdi in individual plates. Drizzle mustard seeds oil over each serving. Each person should be able to hear that "chrrrr" sound of tempering as you are serving for the authentic taste!;-)

Note -
1. If toor daal is not soaked, it may not get cooked well.



Print Page

Rasawala Ringan - Eggplant Curry

This is a simple eggplant curry. Serve with khichdi or thepla for a daily Gujarati meal.

Rasawala Ringan
Eggplant-Potato Curry
Ingredients
3 round eggplants - chopped
3 medium potatoes, peeled and chopped
2 red, firm tomatoes, chopped
1 small onion, diced
1 tsp Gujarati Garam Masala
1 tsp red chili powder
1 tsp dhana jiru /coriander-cumin powder
salt to taste
1 tsp sugar

Tempering
1/2 tbsp. oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafetida
1 tsp ginger-green chili paste/Watela aadu-marcha

Garnish
1/4 cup chopped cilantro

Method
1. Cut eggplants and potatoes and soak them in water till ready to use. This will prevent discoloration.
2. Heat oil in a saucepan. Add spices and green chili-ginger paste. Sauté for a minute.
3. Add onion. Sauté till soft.
4. Add drained eggplants, tomatoes, potatoes. Sauté for 2 minutes.
5. Add chili powder, coriander-cumin powder and garam masala. Mix.
6. Add 3 cups water. Cover and let it cook on  medium flame.
7. Add salt and sugar to taste.
8. Adjust water per desired gravy consistency.
9. Serve with thepla/rotla or khichdi.

Note -
1. Generally, In Gujarati households, ginger-green chili paste is made every other day and kept in the fridge.


Print Page

Chicken Chili Fry

 

I had chicken and some bell peppers. I was not in a mood for making something elaborate. I came up with this quick version.

 

 

 

 

Chicken Chili Fry

Ingredients

1 lb. boneless, skinless chicken breasts, preferably organic, cut into bite sized pieces

 

Marinade

1/4 cup yogurt

1 tbsp. ginger-garlic paste

1 tsp. garam masala

1/2 tsp. turmeric powder

salt to taste

1 tbsp. lemon juice

1 tbsp. coriander-cumin powder

 

Tempering

1 tbsp. oil

2-3 red chilies, halved

1-2 scallions/spring onions

1 cup mixed bell peppers, cut

 

Garnish

A generous pinch of chaat masala

1 tbsp. minced cilantro

 

Method

1. Whisk yogurt with all the ingredients for marinade.

2. Marinade chicken with yogurt mixture for at least 1/2 hour - preferably in the refrigerator.

3. Heat oil in a wok or kadhai. Add red chilies. Stir fry for 1/2 minute, add scallions. Sauté for 1 minute.

4. Add bell peppers. Sauté for 2 minutes.

5. Add chicken along with the marinade.

6. Cook on a high flame, stirring from time to time.

7. Adjust salt.

8. Sprinkle chaat masala and cilantro.

9. Serve with naan.

 

Note -

1. You can also add amchoor powder along with chaat masala.

Print Page

Tyler Florence's Banana Nut Muffins

 

 

 

I had bookmarked Tyler Florence's Banana Nut Muffins for a long time.

During my initial years in the United States, these muffins were quite comforting. As luck would have it, my husband and I were in two different states working on our respective first jobs. We hated this situation. We had rented "our" apartment in one side of the US and I was sharing an apartment with a roommate on the other side. Whatever meager salary I was earning, would go in buying air line tickets and visiting my husband. To squeeze out my weekend stay, I would depart on Friday afternoon - completing 40 hours during the week, and would report directly on Monday morning after taking a very early flight. Even when I think about those days, a sudden feeling of melancholy takes over. How I hated to go back to work, away from my husband! This was more than a decade ago. The airlines actually used to pamper the passengers. That morning flight to the east coast, would welcome the passengers with a huge breakfast box. It contained yogurt, fruit and a huge banana nut muffin. I would feel too reluctant to eat, but a little bite of banana nut muffin would cheer me up.

Tyler Florence's Banana Nut Muffins
Ingredients

Mix
2 cups All Purpose Flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Whisk
4 over ripe bananas, mashed
1 cup brown sugar
3/4 cup melted butter
2 eggs
1 tsp. vanilla extract

Fold in
1/2 cup chopped pecans or walnuts - Leave 2 tbsp. for sprinkling on top

Method
1. Preheat oven 375F
2. Mash bananas and whisk them with sugar, melted and cooled butter, eggs and vanilla
3. Mix flour, baking soda and salt.
4. Mix dry and wet ingredients.
5. Fold in chopped nuts - keep 2 tbsp. aside.
6. Pour evenly in greased muffin tins. Sprinkle remaining walnuts on top.

7. Bake for 18 - 20 minutes.
8. Allow to cool for few minutes.

Note -
1. This recipe will yield 12 - 15 muffins.

Credits
Tyler Florence

Print Page

Holi special Recipes

*****होली हैं *****

1. PuraNpoLi
2. Gujarati Puran PoLi
3. Ubbati (Manglore style Puran Poli)
2. Katachi Aamti
3. Thandai
4. Thandai Masala
5. Saffron Thandai Kulfi




Print Page

Karate Bilimbi Ghasshi

Karate Ghasshi is an exception to the definition of the "Ghasshi" in South Canara culinary glossary. Every ghasshi has a tempering of mustard seeds and curry leaves, but it never has jaggery.

 

 

Karate Bilimbi Ghasshi

Ingredients

3 karela/karli/bittergourd, scraped, deseeded, chopped

1/2 tsp turmeric powder

7-8 Bilimbi, lightly crushed

 

salt to taste

2 tbsp. jaggery or to taste

 

Grind

1/2 cup fresh coconut

1 tsp urad daal, roasted

1 tbsp. coriander seeds, roasted

6-7 fenugreek seeds, roasted

5-6 byadgi chilies, roasted

 

Tempering

1/2 tbsp. oil - preferably coconut oil

1/2 tsp mustard seeds

2 sprigs curry leaves, torn

 

Method

1. Add bitter gourd, bilimbi and turmeric powder in a saucepan. Add 1/4 cup water. Cook on a medium flame.

2. Roast coriander seeds, urad daal, chilies and fenugreek seeds. Grind along with coconut, adding water as needed.

3. Pour this ground paste into the bitter gourd mixture. Add 1/2 cup water. Bring to boil. Add salt and jaggery.

4. Simmer till it reaches thick consistency.

5. In another small saucepan, heat coconut oil. Add mustard seeds and curry leaves.

6. Drizzle this tempering over the curry. Cover with a lid. Switch off the gas.

 

Note -

1. The same curry can be made with raw mango or ambado instead of bilambi.

Print Page

Moriche Mutton - Shark in Garam Masala

 

Moriche Mutton is not actually mutton at all! You see, Mori is Indian shark. It is devoured in GSB community. Since it has just one bone, it can easily be cut into bite sized pieces. It is then cooked using coconut-garam masala gravy. The curry looks similar to mutton curry and hence, the name - Moriche Mutton!

 

In Mumbai, fisherwomen de-skin the mori for you as it's very tough to do at home. Also remember that while cooking, add water only on need basis as it leaves lots of moisture.

 

Moriche Mutton

Shark in Garam Masala Gravy

Ingredients

1 Mori/shark fish, de-skinned, cut into bite sized pieces - about 3 cups

salt to taste

1/2 tsp. turmeric  powder

 

Green Paste

1/4 cup cilantro

3-4 garlic cloves

1" ginger

3-4 green chilies

1 tsp. lemon juice

 

Roast one after the other

Few drops of oil

4 - 1" pieces of Cinnamon/Dalchini

7 Cloves/Lavang/Long

4 Green Cardamoms/Velchi

12-15 Black Peppercorn/Miri

1/2 tsp. Fennel Seeds/Badishep

1 tsp. Cumin Seeds/Jire

2 tbsp. Coriander Seeds/Dhane

5 Red Chilies

1/2 tbsp. Poppy Seeds/Khus Khus

1 cup Desiccated Coconut (or 1/2 cup fresh coconut + 1/2 cup dry coconut)

1 cup Onion, roughly sliced

 

Tempering

1 tbsp. oil

2 tbsp. finely chopped onion

1/2 tsp. turmeric powder

 

You will also need

1 tsp. tamarind pulp/paste

 

Garnish

1 tbsp. minced cilantro

 

Suggested Accompaniment

Plain Rice or Tandlachi Bhakri

Soul Kadhi

&

Salad (Lemon wedges, sliced onion)

 

Method

1. Cut mori into bite sized pieces. Marinate with salt, turmeric powder and green masala paste.

2. Heat a few drops of oil in an iron kadhai. Roast all the spices one after the other till they are uniformly roasted. Fry coconut & Onion separately till uniformly browned.

 

3. Grind all the spices, onion and coconut to a smooth paste, adding tamarind pulp and little water for grinding.

4. Heat oil in a heavy bottomed saucepan. Add chopped onion and turmeric powder. Sauté till soft.

5. Add marinated Mori pieces, ground masala and 1/4 cup water. Adjust water later if necessary. Adjust for salt.

6. Bring to boil. Switch gas to low. Let it simmer.

7. switch off the gas. Cover and let it stand for 10 minutes before serving.

 

Note-

1. De-skin Mori from the fish monger, if possible as it's very tough to get rid of the skin at home.

2. Add water only if needed as this fish leaves lots of moisture while cooking.

3. Always roast coconut the very last. As it's browned, add poppy seeds in the roasted coconut and roast again for few seconds. Otherwise it will be difficult to fry poppy seeds without burning.

4. You can either use fresh or desiccated coconut or half of desiccated and half fresh coconut for this recipe.

5. Follow the above recipe to make "Moriche Suke", but let moisture evaporate completely and let masala stick the mori pieces to serve as dry curry.

 

 

Moriche Mutton with Plain Rice