Sweet Lassi

Lassi has gained a wide popularity even in the United States. Even Trader Joe sells it.

In some parts of Mumbai, I have tasted this lassi, flavored with rose water. If it's not readily available, proceed without it. But rosewater adds a different flavor to this quintessential summer cooler.


Meethi Lassi
Sweetened Buttermilk
Ingredients
1 1/2 cups plain yogurt (I used skim)
1 cup water

2 tbsp sugar (more or less per taste)

A pinch of salt

Optional Garnish
1 tsp rose water
&/or crushed ice

Method
1. Churn yogurt, sugar and water to make thick buttermilk
2. If using rose water, stir in.
3. Chill. Serve with crushed ice, if using.

Note -
1. Some people also use grated jaggery instead of sugar for a more earthy taste. This lassi with jaggery is called Gudwali Lassi.
2. For richer version, you can use whole milk yogurt and top it with some heavy cream - for that "malai maarke" flavor.

Mughlai Mushroom

This is my version of Mughlai Mushroom. This curry doesn't need turmeric powder. But due to antioxidant properties of turmeric, I tend to use turmeric in pretty much every recipe.

 

Mughlai Mushrooms

Mushroom Curry

Ingredients

1 pack Button Mushrooms, cleaned and sliced

1/2 cup green peas (fresh or frozen)

salt to taste

1 tsp Mughlai Garam Masala

 

Tempering

1/2 tbsp oil

1/2 tsp turmeric powder (optional)

 

Grind to a fine paste

10-12 raw cashews, preferably unsalted - soaked in water for 2 hours

1 tbsp white poppy seeds, soaked in water for 2 hours

A pinch of nutmeg powder

1 cup boiled onion, approx 1 medium onion

 

Method

1. Slice onion and pressure cook. Set aside to cool down.

2. Soak cashews and poppy seeds in a separate container.

3. Grind drained cashews, poppy seeds, nutmeg powder and boiled onion to a smooth paste.

4. Heat oil in a kadhai or wok. Add turmeric powder if using. Saute for few seconds without letting it burn. Add ground paste. Saute for about 10  - 15 minutes. Add a splash of water if necessary.

5. Now add mushrooms, green peas, salt and sugar. Mushroom will leave water. Let it cook in that moisture. Sprinkle Mughlai Garam Masala.

6. Simmer till extra moisture is evaporated or keep some gravy if you desire.

7. Switch off the gas and serve with flatbread of your choice.

 

Note -

1. I use white button mushroom or baby portbella mushroom for this recipe. Use about 2 cups sliced mushrooms for this recipe.

2. To make the gravy richer, you can add 1/4 cup heavy cream after sprinkling garam masala.

Leeks Fried Rice

I had checked out Mireille Guiliano's French Women don't get fat book. I wanted to try her Leeks soup. But I couldn't get good leeks in the market. So I got frozen leeks from Trader Joes and never made that soup so far. But I wanted to use those frozen leeks so I created this Leeks fried Rice. Leeks is a vegetable that can be described best as bodybuilder spring onion!! ;-)

Leeks Fried Rice
Ingredients
1 lb Frozen, chopped Leeks
1 1/4 cup rice, rinsed and drained
2 1/2 cup warm water
salt to taste
A dash of Soy sauce
Freshly ground black pepper, as needed

Tempering
1 tbsp oil
1 tsp ginger paste

Suggested Accompaniment
Szechuan Prawns

Method
1. Rinse and drain rice. Set aside.
2. Heat oil in a heavy bottomed saucepan.
3. Add ginger paste. Saute for 1 minute. Add leeks. Saute for 30 seconds.
4. Add drained rice. Keep sauteing for 2 minutes.
5. Sprinkle freshly ground black pepper and soy sauce.
6. Add warm water, salt and bring to boil.
7. Switch the gas to low, cover and let it cook.
8. Fluff with the fork before serving.

Note -
1. I used frozen chopped leeks.
2. Please note that this rice is very mild. So make sure to serve it with some spicy delicacy of your choice.

Leeks Fried Rice with Szechuan Prawns

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Szechuan Prawns

Szechuan cuisine from Sichuan region of China is relished in India. I am sure the recipes are tweaked for Indian tastebuds. I made my version of Szechuan Prawns which was loved by all. I am absolutely sure that this is not authentic. ;-)


Szechuan Prawns
Prawns/Shrimp Szechuan style
Ingredients
Marinate for at least 1/2 hour
1 lb shrimp/prawns, deveined, cleaned
1/2 tsp turmeric powder (optional)
1 tsp paprika for color
salt to taste
1 tbsp Soy Ginger Sauce

Whisk for making sauce
4 tbsp tomato ketchup
salt to taste
1 tbsp sugar
A splash of Soy sauce
1 tsp paprika
1 tsp rice vinegar
1/2 tsp Hoisin sauce
2 tbsp corn starch
3/4 cup water

Tempering
1 tbsp oil - preferably toasted sesame oil
2 red/dried chilies, chopped into 3-4 parts
2 tbsp ginger paste
2-3 spring onions, chopped

Garnish
1 spring onion, greens only cut diagonally

Suggested Accompaniment
Leeks fried Rice
or
Plain Rice
and
Green Chilies in Vinegar

Method
1. Marinate shrimp/prawns in the marinade. Refrigerate for at least 1/2 hour.
2. Whisk sauce till there are no lumps of corn starch.
3. Heat oil in a wok. Add dried chilies. As they sizzle, add ginger paste. Saute for 1 minute. add spring onions. Saute again for 1 minute.
4. Add marinated shrimp along with the marinade. Let it cook.
5. Add sauce mixture and stir till sauce thickens.
6. Adjust for salt if needed.
7. Garnish with spring onion greens.

Note -
1. Turmeric powder is definitely optional. I prefer it with any seafood or chicken.
2. Keep in mind that the Soy sauce, soy ginger sauce, hoisin sauce etc already have salt. Add your salt accordingly.
3. If you do not have soy ginger sauce, use 1 tsp ginger paste and few drops of soy sauce for the marinade.
4. If you do not have paprika, use any mild chili powder (like Kashmiri chili powder) which will add bright red color without adding too much heat.
5. You can dredge marinated shrimp/prawns in a spoonful of cornstarch - taking care to shake off excess marinade - add deep/shallow fry them before adding to the wok. It will surely taste tastier and crunchier but will also add calories. ;-)


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Kobichi Bhaaji (2)

As a kid, cabbage was not exactly my favorite. but as my tastebuds and I grew, I think I started liking cabbage more. Mom generally made two types of kobichi bhaaji for our lunchbox. One was with addition of chana daal and the other was with potato and/or green peas. I personally like cabbage + Potato + green peas combo more than just cabbage and potato.

 

Kobichi Bhaaji (2)

Cabbage with potatoes and green peas

Ingredients

1 small cabbage, shredded

salt to taste

1/2 cup green peas, fresh or frozen

1 medium potato, peeled and chopped, soak in water till ready to use.

 

Tempering

1 tbsp oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

1/2" ginger, peeled & grated

2-3 green chilies, slit

 

Garnish

1 tbsp fresh coconut

1 tbsp minced cilantro

 

Suggested accompaniment

Fulke

or

Ghadichya Polya

 

Method

1. Heat oil in a kadhai/wok. Add tempering ingredients till turmeric powder. As they sizzle add green chilies and grated ginger. Saute for 2 minutes.

2. Add drained potato pieces. Add 1 tbsp water. Cover and cook for 5 minutes till potatoes are semi cooked.

3. Add shredded cabbage and green peas. Sprinkle some water. Stir well.

4. Cover and place water on the lid.

5. Cook till cabbage is cooked to your liking. Sprinkle water from time to time if needed.

6. Add salt to taste after cabbage is cooked.

7. Garnish with coconut and cilantro.

 

Note -

1. This bhaaji can be made by adding just potatoes or just green peas along with cabbage.

 

Paneer Pulao

Ever since I have discovered that Costco sells paneer, I buy that huge piece, cut it into 5-6 chunks and freeze them individually. Later, as and when I need it, I thaw one chunk at a time for the recipe. I decided to make Paneer Pulao. As usual I added more vegetables.


Paneer Pulao
Rice with Indian Cheese
Ingredients
1 cup Basmati rice, rinsed, drained
salt to taste
2 cups mixed vegetables (Green beans, carrots, green peas, corn etc)
1 cup Paneer cubes
1 medium potato, peeled & cubes (optional)
1 tbsp Pulao masala

Grind to a fine paste
1 cup cilantro
5-6 fresh mint leaves
2 green chilies (optional)
2 garlic cloves
1" ginger
1/2 lemon

Tempering
1/2 tbsp oil
1/2 tsp cumin seeds
3-4 cloves
1" piece of cinnamon
3-4  black peppercorn
2 green cardamoms
1 bayleaf

Garnish (Optional)
1 tbsp clarified butter

Suggested Accompaniment
Raita

Method
1. Rinse and drain Basmati rice. Set aside.
2. Heat oil in a heavy bottomed saucepan.
3. Add all the whole spices for tempering. As they splutter/ get unfurled, add green paste. Saute for 5 minutes of medium flame.
4. Add basmati rice and saute for 1 minute.
5. Add potato - if using along with the vegetables. Saute for 1 minute.
6. Add 3 cups water, salt to taste and pulao masala.
7. Bring to boil.  Switch the gas to low. Cover and let it cook for about 12-15 minutes.
8. Place paneer pieces. Switch off the gas. Keep covered for at least 10 minutes before serving.
9. Fluff the rice with a fork. Drizzle ghee/clarified butter - if using.

Note
1. For richer taste, fry paneer and potato pieces. In that case add both in step 8.
2. For richer taste, use ghee for tempering and use even more ghee for garnish.
3. I use frozen vegetables for this recipe.
4. I always use double proportion of vegetables to rice. Adjust per your own liking.



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Zucchini Koshimbeer

Zucchini is a summer vegetable that grows in abundance here in summer. If you plant Zucchini, you just get inundated with the bumper crop so that's the perfect time to invent/create some unusual recipes.

 

Zucchinichi Koshimbeer

Zucchini salad

Ingredients

2 small or 1 big zucchini, grated

1 lime or lemon

salt to taste

A pinch of sugar

2 tbsp unsalted, roasted peanut powder/daaNyache kooT

1 green chili, chopped

 

Tempering

1 tsp oil

1/2 tsp cumin seeds

1/2 tsp asafoetida

 

Method

1. Mix grated zucchini with all the remaining ingredients.

2. Heat oil in a small saucepan. Add cumin seeds and asafoetida.

3. As the seeds splutter, drizzle the sizzling oil over koshimbeer and mix well.

 

Note -

1. There is no need to peel the zucchini.
2. Sometimes, I add grated carrots to the above koshimbeer and then it looks like this -

Zucchini - Carrot Koshimbeer