Split Green Peas Adai

I generally have split green pea daal in my pantry. This is easily available in the American supermarkets. I love the beautiful greenish hue it adds to the usual idlies and dosas.


Split Pea Adai
Split Pea Pancakes
Ingredients

1 cup split green peas

1/2 cup urad daal
1/2 cup brown basmati rice

A pinch of asafetida
salt to taste

Method

1. Soak the daals and rice for 6-8 hours

2. Grind adding little water. Add salt and asafoetida.
3. Cover and keep aside for 2 hours.
4. Make thick pancakes using oil as needed.

Note -
1. You can stir in some chopped onions, green chilies and cilantro to the batter before making the pancakes.

Turnip Greens chi Bhaaji

I have heard and read that turnip greens are used and devoured in Kashmir. But I don't remember eating turnip greens in Mumbai. After coming to US, I missed my mom's paalebhaji/leafy greens. So I started looking for the greens at the American supermarkets. The only familiar greens were probably spinach & mustard greens at that time. But slowly & surely, I started using all of the unfamiliar American Leafy greens like collard greens, turnip greens, kale, swiss chard, dandelions. and now all of them have become staples in my kitchen. Today I am sharing, turnip greens chi bhaji - just the way my mom makes any paalebhaji in Mumbai.

Turnip Greens chi Bhaaji

Turnip Greens Stir Fry
Ingredients
1 packet frozen turnip greens with chopped turnips
salt to taste

Tempering
2 tsp oil
4 garlic cloves, chopped
1 medium onion, chopped
2-3 green chilies, slit

Garnish
1 tbsp. freshly scraped coconut

Method
1. Heat oil in a saucepan.
2. Add garlic, onion and chilies.
3. Saute till soft.
4. Add turnip greens without thawing.
5. Cover and let it cook.
6. Add salt to taste and coconut.

Note -
1. You can add a pinch of sugar if you like.
2. You can add turmeric powder if you prefer.

Tilapia Veracruz

 

Today's dish is inspired by "Snapper Veracruz" that we sampled at "Azteca" Mexican restaurant in Fort Lauderdale. Apprantly, Veracruz is a port in Mexico which is known for its seafood delicacies

The addition of turmeric powder will instantly tell you that this dish is not an authentic Mexican fare. I just have to use turmeric powder for any seafood dishes probably that's how I am used to eating/cooking.

Tilapia Veracruz
Ingredients

Marinate
2 Tilapia Fillets
1 tsp lemon juice
1/2 tsp turmeric powder (optional)
1/2 tsp paprika
1/2 tsp lemon zest
1/2 tsp cumin powder
salt to taste

Tempering
1 tbsp. olive oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 firm tomato, thinly sliced
3 cloves garlic, thinl sliced
2 tbsp. minced cilantro
1 tsp Italian seasoning
3 tbsp. salsa [I used Jack's Salsa from Costco]

Garnish
1 tbsp. lemon juice
salt & freshy ground black pepper

Method
1. Rinse and pat dry the fillets
2. Marinate with the ingredients
3. Heat cast iron pan. Add oil.
4. Saute onion & garlic till golden brown.
5. Add red pepper and tomato. Saute for 5 minutes.
6. Add Italian seasoning and cilantro. Add salt and pepper to taste.
7. Take the veggies around the cast iron pan. Make some space in the middle. Place the marinated fillets.
8. Pour salsa on top. Cover and let it cook for 5 minutes.

9. Switch off the gas. Let it stand for 10 minutes.
10. Serve with brown rice.

Note -
1. Snapper can also be used. In fact, it is the original choice for this dish,


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Chhole Masala Powder

I love to experiment with my own Masala blends these days. I have been making this Chhole Masala powder, for a while now. It not only goes well with chhole but also substitutes for Garam Masala.

Chhole Masala Powder
Ingredients
1/2 cup coriander seeds
1 tbsp. shahjire
2 tbsp. cumin seeds
2 green cardamoms
2" cinnamon piece
7 cloves
15 black peppercorns
1 bay leaf

You will also need,
1 tbsp. paprika or Kashmiri chile  powder
1/2 tsp dry ginger powder
1/2 tbsp. amchoor powder
1 tbsp. chaat masala

Method
1. Dry roast the spices from coriander seeds till bay leaf, one after the other on a medium flame. Let it cool to room temperature.
2. Grind to powder.
3. Add the remaining powders.
4. Grind again till it reaches fine powder consistency.
5. Pour in an airtight bottle.
6. Use as needed

Note -
1. Do not let the spices to burn, while roasting

Some recipes you may try with this chhole masala powder -
Chhole
Paneer Chhole
Kale Chhole
Palak Chhole
Mushroom Chhole
Badiwale Chhole
Crockpot Chhole


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Alu Vadi - Taro Leaves Rolls

 

Although Patrode, AluVadi and Paatra are referred as synonyms, I disagree completely. Yes, they all are taro rolls, however, each of the recipes is different. Let's devour Maharashtrian style ALu VaDi today.

 

ALu VaDi

अळू वडी 

Taro Rolls

Ingredients

18 Taro leaves

 

Mix to a thick paste consistency

2 cups besan/chick pea flour

1/2 tsp asafetida

1 tbsp. grated jaggery

1 tsp turmeric powder

2 tsp tamarind paste

1 tsp chili powder

2 tsp coriander powder

1/2 tsp cumin powder

 

Tempering

2 tbsp. oil

1/2 tsp asafetida

1 tsp sesame seeds

1-2 green chilies, chopped (optional)

 

Garnish

2 tbsp. freshly scraped coconut

Lemon wedges

 

Method

1. Clean, rinse and dry taro leaves.

2. Keep them upside down so the lighter leaves are facing you.

3. Using paring knife, carefully remove thick veins, without tearing the leaves.

4. Mix besan with the remaining ingredients. Add water gingerly to make a thick paste.

5. Spread the paste on the biggest leaf first, leaving 2" border around the leaf. Place smaller leaf on top and spread more paste. Repeat till 6 leaves are used (biggest-smallest).

6. Fold from all the sides to make a roll.

7. Repeat and make 3 such rolls total.

8. Steam in the pressure cooker, without using pressure.

9. Let it cool down. Slice the rolls using a sharp knife.

10. Heat oil in a saucepan. Add the tempering.

11. As they sizzle, add the rolls and sauté till crisp. Alternately, crisp them on a pan and then pour the tempering on top before serving.

12. Garnish with coconut & lemon wedges

 

Note-

1. Use dark colored Taro leaves for this recipe.

2. Do not forget to add tamarind as it prevents the itchiness that Taro leaves impart.

 

 

 

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Grilled Gucamole Sub

I created this sandwich after getting Torta rolls from Costco. I filled it with veggies like cucumbers, sprouts, spinach leaves and shredded carrots. Instead of using chutney as spread, I used guacamole.


Grilled Guacamole Sub
Ingredients
1 Recipe Basil Gucamole/Avocado Pesto
2 torta rolls
Olive oil for grilling (optional)

1 cucumber, peeled & thinly sliced
1 carrot, peeled & grated using big holes
1/2 cup alpha alpha sprouts
Few raw spinach leaves

Method
1. Slit the torta rolls and grill them over the grill - brushing some olive oil if needed.
2. Spread Avocado pesto.
3. Place veggies.
4. Halve the sandwich.
5. Serve immediately.

Note -
1. You may use Hummus or any other spread of your choice.
2. I used Torta rolls from Costco. You may use any bread that's good for grilling.

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Stuffed Pomfret (1)

 

 

There are two ways pomfret is stuffed  - one is by coconut chutney stuffing and the other is small prawns stuffing. Today, we are going to savor pomfret stuffed with coconut chutney.

 

Stuffed Pomfret (1)

Ingredients

1 medium pomfret, cleaned, left whole

salt

1/2 tsp turmeric powder

1/2 tbsp. lemon juice

 

Grind to a fine paste

1/2 cup coconut

1/2 cup cilantro

3-4 green chilies or per desired heat

3 garlic cloves

1"ginger

1 tbsp. lemon juice

salt to taste

 

Mix for dredging

2 tbsp. rice flour

1 tbsp. fine rawa

salt

 1/4 tsp turmeric powder

1 tsp chili powder

 

Oil for pan frying

 

Method

1. Clean, rinse and pat dry the pomfret. Keep it whole.

2. Apply salt, turmeric powder and lemon juice all over the fish.

3. Grind coconut-cilantro mixture to a fine paste.

4. Stuff the mixture inside of the pomfret.

5. Dredge whole pomfret in the rice flour mixture so it's totally covered with the mixture.

6. Heat pan. Add oil for frying.

7. Place pomfret carefully.

8. Let it cook on  low gas till it is crispy from both the sides.

 

Note-

1. Sometimes, a kitchen thread is wrapped around the pomfret so the stuffing does not come out while frying. Discard the thread before serving.

2. The same recipe can be used for 3-4 small pomfrets.

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