June 26, 2011 · Filed under Food & Recipe · Tagged Baked Gulab Jamun
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On all my friends’ request- I am posting the Baked Gulab Jamun recipe this time..After few attempts and failures I finally figured out the secret to yummy baked gulab jamuns – Although it is not as dark brown as the fried ones – I am sure it is great at taste – proof given by a 6 year old kid – “Aunty, this tastes like Gulab Jama” (he says Jamas and not Jamuns :):) ) – because he was expecting to see dark brown colored jamuns so he did not say it is Jamuns but instead said it is like Jamuns!!!!! Bottomline – several efforts to a finally fulfilling Baked Gulab Jamun recipe.
I think I should also mention this – one of my friend noted that if it was added to the Boiled sweet milk – it would turn out to be good Ras Malai recipe also without the hassle of preparing paneer and without worrying of it being turned out hard/cracked…. Haven’t tried yet but will give it a shot soon!!!!
The Jamun preparation ingredients are adapted from Manjula Aunty’s website — http://www.manjulaskitchen.com/2006/12/23/gulab-jamun/ with few modifications to bake them.
Ingredients for Jamuns
1. 1 cup nonfat milk powder
2. 1/4 cup + 1/2 tbsp Flour- (All Purpose flour (plain flour, maida), Singoda flour, Unbleached White Wheat Flour)
3. Pinch of Baking Soda
4. 3 tablespoons room temperature unsalted butter
5. 1/4 cup room temperature whole milk
For Syrup – (more watery syrup will give better results with Baked Gulab Jamun as compared to fried so proportion is changed here for sugar and water)
1. 1 1/2 cup sugar
2. 1 3/4 cup water
Method:
1. Mix the dry ingredients in a mixing bowl. Add the softened butter and mix well but smoothly – better if done with hands rather than food processor. Then add milk and fold in with the ingredients. Let the batter rest for 15-20 minutes.
2. Preheat oven to 350 degree farenheit
3. Arrange Parchment paper on baking tray (cookie tray is best to use for Jamuns). So no Greasing is required.
4. Mix water and sugar in a pan and bring to a boil on stove. let it boil for 3-4 minutes and then turn the flame to low and let it simmer. Add few drops of lemon juice to this syrup to avoid crystallizing of sugar.
5. The batter should have turned into soft dough. Then make tiny balls – this recipe makes about 20-22 Gulab Jamuns. These tiny balls will fluff up while baking and also more when added to Sugar syrup. So the size being tiny is okay. Arrange them directly on the baking tray
6. Place the tray in the preheated oven and turn down the oven temperature to 330 degree farenheit. This is important to avoid burning the Jamuns. Cook on one side for 6-8 minutes depending on your oven OR until slightly brown from the bottom. Mine were done on one side in 7 min. Then turn over the Jamuns and cook the other side for another 6-8 minutes OR until slightly brown from the bottom.
7. Let rest the Jamuns in the baking tray for 2-3 minutes before adding them to the hot syrup. Then gently place the Jamuns in syrup one by one. The syrup will be absorbed well by the Jamuns within 30 minutes to 1 hour. Ready to serve – Hot or Cold!!!!!!!
May 23, 2011 · Filed under Explore India
December 14, 2010 · Filed under Food & Recipe · Tagged Aloo tikki, Fast food recipe, Jain recipe, Jain tikki, Rava tikki
Preparation time: 10 min
Cooking time 5-7 min
Resting time – 20 min
Ingredients:
1 cup Sooji/Rava
2 tablespoon Rice flour
1 cup Boiled Vegetable mix – Methi, Palak, Peas
3 cups water
2 teaspoon salt or adjust to taste
1 teaspoon green chilli paste
1 teaspoon Garam Masala powder
1/2 teaspoon sugar
1 teaspoon lemon juice
1 teaspoon sesame seeds
1 teaspoon cumin seeds
5 tablespoon oil
1/2 cup bread crumbs
Method:
1. Boil the water in a large saucepan – add the pre-cooked vegetable mix, chilli paste and all the spices. Mix well and let cook for a minute.
2. Now slowly add the Sooji/Rava to the boiling water stirring continously to avoid any lumps – then add the rice flour similarly.
3. Mix well and cook for another 1 minute or until all the water is absorbed. Let the mixture cool down off from the stove – the mixture should be warm enough to work with and not cool down completely otherwise tikkis cannot be formed easily.
4. Make lemon-sized balls of this mixture and press each ball within the palms of your hands to form the shape of the tikki – for creative touch – use different shapes of cookie cutters to form the tikkis.
5. Heat oil in a shallow frying pan – meanwhile dip all the tikkis into the bread crumbs and keep aside. When oil is hot enough add the tikkis into it and cook for about a minute on one side or until golden brown. Turn over and cook another side for about 30-40 seconds.
If frying the tikkis in batches then about 1 tablespoon oil is needed for 5-6 tikkis to cook completely so the oil can also be similarly added in batches.
September 22, 2010 · Filed under Food & Recipe · Tagged aloo chat, Baked samosa chaat, low-fat low-carb potato recipe, Spicy potatoes
I am kind-of addicted to Manjula Aunty’s monthly contest – it serves as an inspiration to prepare my own dishes atleast once a month with a creative touch. So for this Sep 2010 contest I was online reading the contest details and enjoying myself with a flavorful homemade strawberry tart from a friend. That night I had to prepare baked samosas and baked cutlets for dinner on my husband’s demand. Reading the contest details asking to prepare an appetizer with potatoes suddenly made me think to submit my already prepared sooji-vegetable cutlets which is shallow-fried so low-fat version of vegetables cutlets with potatoes as one of main ingredients for binding these patties (recipe available on my blog). But then suddenly my creative mind said “NO, You have to do something different”. So I take a break and find myself indulging into one of those wonderful tarts. And there it comes —- the wonderful idea of a spicy aloo stuffing in something crispy-baked liked tarts.
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And here follows the recipe. Recently I have found that the White potatoes have lesser carbs than the Russet for those who are interested in watching their carb-intake without giving up the versatile potatoes in their diet!!
This recipe makes 20-24 pieces
Ingredients:
For the pocket – Phyllo dough recipe I had saved and modified earlier for baked samosas– I don’t remember the original source.
3/4 cups all purpose flour (OR Unbleached White Flour)
1/8 teaspoon salt
1/4 cup water
¼ teaspoon white vinegar
1 tablespoon + ½ teaspoon canola oil
Filling
½ teaspoon canola oil
1 cup packed tiny potato cubes
¼ cup finely chopped red onion
2 teaspoon sesame seeds
1 tablespoon crushed peanuts (with the skin removed – available in Indian grocery store or use any other nuts instead)
½ teaspoon crushed garlic
1 teaspoon cumin powder
¼ teaspoon salt or adjust to taste
Juice of 1 lemon
Dressing
Garlic bread sprinkle
1/8 cup finely chopped raw mango
Spicy Garlic chutney – paste (I used Chilli Garlic sauce from walmart)
Method:
- Dough recipe : Combine the flour and salt and then mix 2 tbsp oil, water and vinegar in a cup so that they mix well with each other – this is needed so that the oil does not float on water. Combine the liquid into the flour and make a smooth soft dough – use some oil to pat the dough if it is too sticky. Cover and let rest for 1 hr.
- Filling recipe: Meanwhile cube the potatoes, mix with ¼ teaspoon oil and 1 teaspoon water. Cook in Microwave- Potato setting.
- Finely chop the onions, raw mango, crush the garlic, peanuts, juice the lemon.
- Heat the remaining oil for the filling in a wok, add potatoes and cook on medium-low stirring occasionally until they turn crispy golden brown – then add the onions, peanuts, sesame seeds, garlic, cumin powder, salt and lemon juice and cook for a minute – no need to cook completely as these will be put in the oven later.
- 5. Preparing the pockets: Preheat oven at 375 F. Make key lime size balls from the dough and dust the rolling surface with flour – and roll thin roti out of the ball – cut into a triangle with rounded top edge – seal the bottom two ends to make a pocket like structure. Fill with the prepared potato mixture. Grease a baking tray, arrange the pockets and then spray with cooking spray. Bake for 15 -20 minutes – watch at 15 min so that if they are already turned golden brown they can be removed.
- 6. Serving: Remove and arrange on serving dish – garnish with chopped mango, garlic bread sprinkle and garlic chutney. Serve Hot!!! Enjoy the spicy aloo pockets!!
This one goes to www.manjulaskitchen.com contest for Sep 2010.
September 13, 2010 · Filed under Food & Recipe · Tagged Chennai recipe, Chickpea salad, Low fat salad, Madras recipe, Mild chickpeas recipe, Sundal recipe
I love food. Do I have to say it again and again?? :):):):) Some dishes are flavorful even without many spices. Fewest ingredients sometimes give wonderful dishes and more so ever they are so easy to prepare and mostly healthier as well!!!! Sundal, a very mild chickpea recipe from Chennai was served hot at my friend’s place when she invited me for Laxmi Poojan few weeks back. I fell in love with this dish at the first bite (Love at first BITE!! :):):) ). So here follows the recipe – I have altered it very slightly by adding curry leaves and asaefotida for health reasons as chickpeas are not easily digestable by everyone. I have also used this basic recipe with addition to few freshly cut veggies to make my own salad!!!!
Ingredients:
1 cup white chickpeas, soaked overnight with 1/2 teaspoon salt Or 1 can
1/2 tsp black mustard seeds
pinch of asaefotida
1 tsp urad dal soaked in water for 10 minutes
1 dried red chilly
3-4 fresh curry leaves
2 1/2 tbsp freshly grated coconut ( frozen or dry works too)
1/2 teaspoon salt or adjust to taste
Method:
1. Drain the soaked or canned chickpeas. Wash off the canned chickpeas well.Boil 1 cup water in a sauce pan and the drained chickpeas. Let cook in constant boiling water for 5-7 minutes. Remove and drain completely – the chickpeas should be cooked right – not too mushy not too hard. Drain the urad dal as well.
2. in the same sauce pan – add oil. When heated add mustard seeds, when they splutter add the asaefotida and urad dal curry leaves, red chilly broken to 3-4 big pieces.
3. add grated coconut and mix well. cook for about 30 minutes on medium heat making sure that the coconut does not get toasted.
4. Now add the chickpeas and mix well. add salt as required and serve hot. Traditionally this is served as side-dish but I consume it as salad sometimes by adding little lemon juice and mixing with fresh cut avocados, tomatoes and cucumber!!!
September 9, 2010 · Filed under Food & Recipe · Tagged banana muffins, eggless muffins, fruit juice muffins, low sugar muffins
I am trying to make myself eat at least 2 fresh fruits everyday – but sometimes I just skip it – so this time i did so with the apples and bananas -AGAIN :(:( (because I only like those sour very juicy fruits like grapes, oranges and berries)- lying on my kitchen counter for about 4-5 days they were already softening so I would have not eaten it any way just like that. At the same time – my husband asks for something sweet – LOL – will he get it — yes but not the sugar and ghee laddoos as he expected – I was reminded of my Mom’s eggless banana muffins so I pick up the phone, get the recipe and off to my kitchen. And the rest of the story follows in terms of preparation of these lovely low-sugar muffins..
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This recipe makes 10 muffins
Ingredients:
2 ½ tablespoon corn starch
4 tablespoon water
2 medium sized apples- peeled and chopped OR 1/3 cup unsweetened applesauce
½ teaspoon vanilla extract
2 ½ tablespoon coconut oil
¼ cup brown sugar – packed
¼ cup stevia sugar – for that LOW sugar value of this recipe
1 cup spelt flour
1/3 cup unbleached white whole wheat flour
2 bananas – mashed
¾ teaspoon baking soda
Method:
- Preheat oven to 375 F. Grease 10 muffin holes of the pan.
- Pressure cook the apples with 1 ½ tablespoon water for 3 whistles. Remove the cooked apples and blend well to a sauce in blender.
- Mix corn starch with 2 ½ tablespoon water until there are no lumps left. Add applesauce, oil and vanilla extract. Mix well. Mix the sugars and mashed bananas and whisk together.
- Mix the flours and baking soda and then add the corn starch mixture until well blended and no lumps remaining.
- Fill the muffin holes with the batter to 2/3 depth. Bake for 20 minutes. When done prick a toothpick in the muffin and if it comes out clean the muffins are ready!! If not then bake more at 2 minutes interval. These store well when cooled at room temperature and refrigerated for upto 10 days. ENJOY one each day!!!
September 9, 2010 · Filed under Culture · Tagged Janmashtami, Janmashtami 2010, Janmashtami celebration ideas, Lord Krishna, Vishnu avatar
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Janmashtami 2010 celebration has been a special one for me – this time it was all about educating the kids about Lord Krishna in their way – colors and jumping!!!! I drew 10 Avatar pictures of Lord Vishnu – one of which is Lord Krishna — in forms easily recognizable by kids of age 2 and above – for example – Matsya avatar was a fish picture and Narsimha avatar was a Lion-Man picture (surprisingly a 5 year old kid easily compared it to the little mermaid – the fish-lady character!!) and so on. I made them recognize each and then provided them with crayon colors to give life to these pictures! And a 5 year old kid also initiated the Aarti for the evening – another smart one in the gang! Then was the “dahi-handi” which was altered a bit – I took a plastic bowl and decorated it – filled with home-made peda wrapped in foil (served as toffees for kids!) and homemade shrikhand in another small bowl – then tied this bowl on to a beads “Toran” – decorative rope – two of us adults held this high from both ends of the rope and asked the kids to jump as high as they can to touch the “handi” — one more awe-event here – a 2 year old kid watched elder kids jumping to catch the handi and he knew he cannot jump that high so after sometime he silently pulled a chair near, climbed it and touched the handi — EASILY — so many smartness in these innocent kids!!!! love them all!! For the adults I got a crossword with questions on Lord Krishna’s life – that was awesome too – one of the question was – 4 lettered nickname for Lord Krishna – I got different answers and all fit in correctly – HARI, VASU, LALA!!! Is that not the GOD’s grace that each little activity on his Birthday was like a special event with something surprising!!!! GOVIND BOLO HARI GOPAL BOLO – RADHA RAMAN HARI GOPAL BOLO!!!!!
September 9, 2010 · Filed under Food & Recipe · Tagged Crunchy flattened rice cereal, gujarati snacks, roasted poha chevdo, Spicy
I remember my class teacher – a Convent Nun – always talking about how Gujarati people cannot travel even a small distance without “NASTO” (snacks). Well that is only because Gujaratis are well prepared at all times!!! But this is not about Gujaratis – it is only about the food that we all love. An all time family favorite — from kids to adults — this poha chevdo is a must to be stocked in my home snack list!! It is easy to prepare and healthy too. Recently I have seen brown rice poha in Indian grocery stores which if used will make this snack even more healthier!! I will be trying that soon.
Roasted Poha chevdo is one of the very common snacks in every Gujarati household. I add a few more spices like clove, cinnamon and aamchur to give more exotic flavors without ruining the authenticity of the recipe. SO here it goes..
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Ingredients:
- Poha(beaten rice) – thin variety – 3 cups – Available in Indian Grocery store
(if using thick variety then let it be under hot Sun for about 8 hrs to let most of the moisture gone and make it crispier OR turn on the Oven light and put it uncovered in a bowl overnight)
- dalia(split chana dal) – 3 tablespoon
- whole peanuts, cashews and raisins mixture (soaked for 10 minutes and drained) – 1/4 cup – the mixture can be altered as desired such as using only peanuts or only cashews or only raisins –adjust the quantity as desired.
- curry leaves – 5 – 6
- oil – 2 tablespoon
- Black mustard seeds – ¼ teaspoon
- pinch of asaefotida – hing
- sesame seeds – ½ teaspoon
- Dried red chillies – 1 – cut into 4-5 pieces
- turmeric powder – 1/2 tsp
- clove powder – ¼ teaspoon
- cinnamon powder – ¼ teaspoon
- sugar – 2 teaspoon
- aamchur powder – ¼ teaspoon
- salt – 2 teaspoon or adjust to taste
Method:
- Soak the curry leaves, dalia and nut mixture in enough water to cover them and leave aside.
- Heat a wok on medium heat for about 3 minutes. Add poha and roast for 5-7 minutes until you see the poha crumbling slightly from sides and turning to very slightly golden brown in color.
- Remove and keep in another big mixing bowl off from the stove.
- Heat the oil in the same wok in which poha were roasted. When hot enough add mustard seeds and when they splutter add asaefotida. Add sesame seeds and dry chillies and cook for 30 seconds. Meanwhile drain the dalia mixture and then add to this oil. Stir well and cook for another 30 seconds.
- Now add turmeric powder, clove powder and cinnamon powder to the oil and remove immediately from the stove so that the spices don’t burn with the heat and add the oil mixture to the poha set aside in the mixing bowl. Mix everything quickly – you will notice poha color changing to light yellowish-green. Mix until no poha is left white in color.
- Now add sugar, aamchur powder and salt and mix well again. Put the poha mixture back on stove on low heat and cook undisturbed for 5 minutes. Then stir well once and cook undisturbed for another 5 minutes. Crispy, crunchy, spicy poha chevda is now ready!!!
- This snack can be stored in air tight container once cooled to room temperature and consumed for about 1 ½ months.
September 6, 2010 · Filed under Food & Recipe · Tagged low carb bread recipe, yeast free bread, yeast free sandwich bread recipe
I was on a mission of coming up with a yeast-free sandwich bread recipe since last couple of months. I tried about 6 recipes searched on the Internet but none could give me the texture and lightness I like in a sandwich bread – very close to the yeast-raised store-bought light wheat bread. Finally today some mix and match of various cake, muffin and bread recipes helped me come up with my own version of yeast-free bread. I used Organic Spelt and Kamut flour for higher protein and low carbs. Also, as this recipe does not use too much oil/butter it is a very low-fat bread as well. No more store-bought breads in my home.
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Ingredients:
2 cups warm fatfree milk
1 teaspoon fresh lemon juice
1 tablespoon flaxseeds
3 tablespoon water
1 1/2 cup organic spelt flour
1 1/2 cup organic kamut flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon sugar/Stevia
1 1/2 tablespoons butter, softened
Method:
1. Pre-heat oven at 395 F. Grease a 9 inch loaf pan
2. Add flaxseeds powder to the water and warm the mixture for 1 minute in microwave. Remove and stir vigorously with a fork for a minute. Keep aside.
3. Warm milk in microwave for 1 minute. Add lemon juice and allow to curdle.
4. Mix well the flours with the rest of the dry ingredients with a rubber spatula.
5. Cut in the softened butter into the flour mix and mix well with the spatula to smooth out any crumbles formed.
6. Add the flaxseed mixture to the curdled milk – stir lightly and only once – do not over mix.
7. Make a well in the flour mix and add the liquid mixture slowly to blend well with the spatula making sure no dry lumps remain.
It will form a thick batter like consistency and not a smooth dough – that’s okay.
8. Fill the loaf pan with the “battery dough” and place in the middle rack of the pre-heated oven in the center. Set the timer at 10 minutes.
9. Remove the loaf pan quickly and brush the top of the raised bread with paper towel dipped in milk. This will ensure that the crust will be brown, crusty yet not very dry.
10. Place the loaf back in the oven immediately and bake the bread for another 40 minutes. Prick a toothpick in the bread and if it comes out clean the bread is ready – if not
then place the loaf back in the oven for 5 more minutes.
11. Remove from oven and let sit for 5 minutes – cover the bread with aluminium foil and leave it untouched for atleast 1 more hour. 5-6 hours untouched after baking works
even better.
12. To cut the bread slices – heat the sharp knife on gas/stove flame (with caution please!!) and slice the bread.
13. Stores in the refrigerator for 4-5 days and in the freezer for about 10 days.
August 22, 2010 · Filed under Food & Recipe · Tagged Khoya recipe, low calorie khoya recipe, mawa recipe
I have used milk powder and sugar in several cake recipes. And when I had the Kalakand sweet at a friend’s place recently it struck me why not prepare similar – just khoya -mawa bites- using the milk powder for the grainy consistency. So finally after few experiments I got the exact measurements for the perfect sweetness and consistency. Here it is. This is from fatfree milk powder and using Stevia sugar which is Zero calorie sugar substitute. Enjoy without worrying about the calorie counting!!!
Makes about 20 pieces of 2 inch square
Ingredients:
1 cup water
¾ cup splenda or stevia powdered sugar (can be adjusted per desired sweetness)
4 cups Non fat Instant Milk powder
Method:
- Warm up water in non-stick sauce pan on medium heat then add the sugar. Stir well and let it dissolve on medium heat for 5-7 minutes.
- Add the dry milk powder 1 cup at a time – stirring well before adding the next cup.
- Stir well the entire mixture and cook for 2-3 minutes stirring continuously to avoid sticking to the bottom of the pan.
- Grease a deep-bottomed plate and spread the prepared Khoya evenly over it. Even out the top surface with the back of a spatula and cut into bite sized cubes. Optionally garnish with finely chopped almonds or shredded coconut. Enjoy hot or chill in refrigerator before serving.
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August 22, 2010 · Filed under Food & Recipe · Tagged eggplant tomato wrap, grilled eggplant, grilling sauce recipe, salsa recipe, tortilla recipe
I have tried several grilling recipes – the Most hit was the Pineapple grilled with Honey sauce – which was actually my own accidental invention :):). So I have used it for the grilled eggplant salsa filling in this wrap. The dressing is the sauce filtered out from the grill machine spread over the tortilla before putting the filling!!!! The wrap is filled with fresh romaine lettuce and pepper jack cheese!!! The wonderful thing of this recipe is the sweet-sour-hot-salty-garlicky taste I experienced!!!
Hope you will like it!!
This recipe has been submitted to Manjula Aunty’s August 2010 contest http://www.manjulaskitchen.com
Ingredients to serve 2:
A. For the tortilla wrap
- ½ cup whole wheat flour
- 1 teaspoon olive oil
- Pinch of salt
- ¼ cup water
- 1 tbsp crushed whole green moong sprouts
B. For the grilling sauce and dressing
- 2 tablespoon honey
- 1 ½ tablespoon fresh pineapple juice (you can substitute with lemon juice – I consume a lot of fresh pineapple juice almost everyday so I have it handy!!!)
- 2 teaspoon garlic paste
- 2 teaspoon ginger paste
- ¼ teaspoon red cayenne pepper (you can add adjust for hotness)
- ¼ teaspoon sea salt (adjust per taste)
- ¼ teaspoon ajwain seeds
- ½ teaspoon dried parsley leaves
C. For the tortilla wrap filling
- ½ inch thick Round Eggplant slices – 3
- 2 medium tomatoes – cubed
- ¼ cup finely chopped green peppers
- ½ cup fresh romaine lettuce
- ¼ cup shredded cheese (I used Weight watchers Pepper Jack cheese)
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Method:
For Tortilla:
- Turn on the tortilla maker on medium-high setting – Optionally you can also cook these on the tawa/griddle like roti/parathas.
- Take the flour in a bowl big enough to knead the dough. Add salt and olive oil- mix well. Add sprouted moong and mix well. Add 1 tablespoon water at a time and bind into firm and smooth dough – firm enough to not use extra dry flour while rolling – this will avoid brushing more oil while making the tortilla.
- Divide the dough into two pieces.
- Roll the dough into 7 inch diameter circles and place on the tortilla maker – do not close the top. Once you see few areas bubbled up on the roti – after 1-2 minutes. Flip over the tortilla-roti and cook the other side similarly. Then turn back-over and press the top side of the tortilla maker to press it well – just 1-2 seconds. Flip bck over and do the same for 1-2 seconds. Take out the tortilla and place covered in paper napkin in a roti casserole bowl to avoid from being dry and firm.
For the dressing and grill marinate:
- Add well the ingredients as listed above in a wide bowl and keep aside.
For the filling:
- Turn on the grill (or just do the entire process on the tawa/griddle on stove)
- Roll the eggplant pieces in the prepared dressing and leave it in the bowl until the grill is ready
- Put the eggplant pieces on the grill and let stand for 30 seconds. Then cover and grill for 2-3 minutes.
- Meanwhile add the chopped tomatoes and peppers into the remaining dressing/marinate mix and keep it aside
- Flip over the eggplant pieces and continue grilling for another 2 minutes. Then remove and keep aside
- Now add the tomato-pepper mixture on the grill and add all the remaining sauce over it.
- Grill similarly for 2-3 minutes on each side. While flipping over take some of the collected sauce out of the grill and pour it back on the grill.
- Save the collected-drained sauce while grilling to apply on the tortilla as dressing!
Serving Instructions:
- Take the tortilla roti and apply the drained dressing sauce all over. Then spread with shredded cheese and lettuce. Chop the eggplant pieces and place over the lettuce with the tomato-pepper mixture. Wrap the tortilla and “pin-up” using the tooth-pick.
- Use the remaining tomato-pepper mixture and the drained sauce mixture combined as “salsa on the side”. ENJOY!!!!
VARIATIONS TO PREPARE THE SAUCE WITHOUT THE GRILL:
1. Heat the ingredients of the dressing sauce in microwave or on medium heat on stove in double-sized bowl for 4 minutes – checking not to spill it over and stirring every minute.
2. Grill the eggplant and tomato-pepper on the hot griddle/tawa once rolled in the dressing sauce or on gas grill pan.
August 16, 2010 · Filed under Food & Recipe · Tagged ghee recipe, Indian cookies, Indian sweets, Nankhatai recipe, sugar cookies
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This was a request from a couple of friends – I experimented from what little I knew about Nankhatai- not because I haven’t seen it before but just because I am not a big sweet-lover and cookies anyways are always the last resort! But I promised my friends and had to do this for them.. so tried it and to my utter surprise I liked them the first time in my life!!!! my husband liked them too:):) It was shared with many other friends on the INDIAN Independence day party so this recipe declares my Independence as a cook – cooking without help or guidance for the first time :):):):) So here it goes:
Nankhatai Recipe : Yields about 20 cookies
Ingredients:
3/4 cup + 1 tbsp ghee at room temperature (clarified butter which is the secret to the rich-taste of these cookies and any Indian sweets)
3/4 cup + 1 tbsp powdered sugar
2 cups sifted All purpose flour (Maida)
1 tsp baking powder
Method:
1. Mix well the sugar and ghee with a spoon. Then add the maida 1/2 cup at a time and mix well – adding more flour after prior batch is well combined.
2. Then add the baking powder and mix well.
3. Lightly grease baking tray with ghee.
4. Shape the nankhatai dough into balls (half-lemon sized) and slightly flattened and position them on the tray slightly apart. You can leave this tray in refrigerator for 1 hr covered with foil or plastic wrap or other baking tray OR bake them directly.
5. preheat oven to 350 F. Bake for about 25-30 minutes (I baked for 35 minutes but you can keep 30 min and then if required increase by 5 more min). Remove from oven when the top of the cookies turn light pinkish or you can feel the base of nankhatai being little crisp and slightly hard – not falling apart.
6. Let the cookies cool to room temperature. Enjoy!!!
August 11, 2010 · Filed under Food & Recipe · Tagged eggless cake, Fruit juice Cake
Our parents are in India but we celebrate every family members birthday here in US. I prepare a sweet dish for sure and celebrate with cake cutting sometimes!!! So this time for my Mom’s birthday it was Cake time – but then it had to be eaten all by my husband so did not want all the sugar and maida. Also had to prepare an eggless version. I remembered reading somewhere that mashed banana can replace eggs. Fortunately I had a very ripe banana which I may have otherwise just thrown away – saved myself a sin of wasting food and used it in this Eggless Fresh juice cake.
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Ingredients:
1 1/2 cups Unbleached White Flour
1/2 cup Cocoa powder
1 cup Sugar
1 tsp salt
2 ½ tsp baking powder
1 tsp baking soda
1/2 cup fresh date-jaggery pulp juice -will be sweet and orange juice consistency
2 tbsp melted butter
1 big very ripe Banana very well mashed
1 cup fresh blueberries or cherries – coarsely chopped
1/2 cup chopped walnuts
1/4 cup semi-sweet chocolate chips
Method:
1. Preheat Oven to 350 F
2. Mix the mashed banana with 1 tsp baking powder. Stir well and keep covered for 15 min. Then stir in the date juice and mix well. Add 1 tbsp melted butter and stir well.
3. Mix well the flour, cocoa powder, sugar, 1 1/2 tsp baking powder, baking soda, salt. Stir in the juice mixture and mix well – stirring slowly.
4. Mix the fresh fruits and nuts, choc chips with the cake batter and add the batter to the greased cake pan.
5. Bake for 50 minutes. Check every 5 minutes after 45 minutes of baking by inserting a toothpick. If it comes out clean then turn off the oven. Cool the cake and serve!!!
August 10, 2010 · Filed under Food & Recipe · Tagged burger patties, Indian burger, vegetable cutlet, vegetable patties, veggie burger
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I was planning to prepare Upma and vegetable cutlets since several days. But I did not have enough Sooji or vegetables handy when one-fine day I actually wanted to do so. I am very moody but then have to do my-say whenever I feel like — although my hasty decisions are only for me making sure it has nothing to do with others – after all everyone has a right to be moody and follow their own instincts but without hurting anyone else!!!!! I started anyways – knowing that my experimental attitude will help me get a filling meal even out of lesser ingredients… SO I steam cooked which ever little veggies I had for cutlet and started roasting sooji for Upma.
Ingredients:
1 medium potato – steam cooked
1 medium plaintain – steam cooked
1/4 cup cooked and drained chickpeas
1/2 cup vegetable mix – steam cooked and drained – beans, carrots, corn and peas
1 tbsp clarified butter
pinch of asaefotida
1/2 teaspoon crushed cumin seeds
1/2 teaspoon crushed ajwain seeds
1/2 teaspoon crushed fennel seeds
2 tsp ginger paste
1/2 teaspoon turmeric powder
1/2 teaspoon clove powder
2 teaspoon red chilli powder
1/2 cup sooji – semolina
1/4 cup hot milk + 1/2 cup hot water
2 teaspoon sugar
1 teaspoon lemon juice
1 1/2 teaspoon salt or adjust to taste
1 1/2 cup bread crumbs
2 tablespoon oil
Method:
1. Mash all the vegetables and chickpeas – making sure they are all drained well – then add 1 teaspoon salt and mix well -keep aside.
2. Melt the ghee in a frying pan. Add cumin, ajwain and fennel seeds and let splutter, then add asaefotida, add ginger paste and cook for less than a minute.Add the remaining dry spices and mix well. Then add sooji and mix well with the spices – stir continously on medium heat for 5-8 minutes until golden brown and then pour the hot liquid mixture slowly stirring continuosly to avoid any lump formation. let the sooji absorb all the liquid and become slightly moist than the Upma consistency. add salt, sugar and lemon juice and mix well. ( I add finely chopped onions and tomatoes with cilantro as soon as the Sooji is cooked because I like these veggies crunchy and raw flavored with Upma- so they were not added with the other spices and ginger earlier – and finally I skipped them altogether as reaching at this step I decided to make only cutlets adding sooji to the steam-cooked veggies!!!!!)
3. Mix well the cooked sooji with the mashed vegetable mixture. Form in cutlet shapes – round, oval, square or any desired shape with cookie cutter can be done.
4. Roll the cutlets in bread crumbs and coat well.
Unlike other cutlet recipes this does not require dipping in all purpose flour!
5. Heat a pan and turn to medium flame. Add 2-3 teaspoon oil on the pan and then add the 3-4 cutlets or more at a time according to the size of the pan vs cutlets. cook until golden brown and flip over. Spread 1-2 teaspoon oil evenly over all the cutlets if required for cooking on the other side as well. It should take about 4 minutes for each sides.
6. Remove and place over paper towel to soak out any excess oil. Serve hot with Chutney.
Variations:
1. Cut the cutlets to bite sized cubes and garnish with spiced yogurt, chopped onions, pomegranate fruit seeds and sev for chaat!
2. Spread cilantro-mint chutney and/or spicy garlic-redChilli chutney on cut-open sides of Pav bread and add sliced tomatoes and cucumber. Place the cutlet and cheese slice in between and serve as an Indian style burger!!! This was our dinner ultimately when I prepared this recipe:):):):):)
August 4, 2010 · Filed under Food & Recipe · Tagged carrot halwa, easy gajar halwa recipe, gajar halwa, indian sweet, low fat gajar halwa
I like to cook and share food and new recipes- but sometimes i stretch myself too much that I become like the hare in the hare and tortoise story. So what do i do then – give up? Oh NO, never – i find easier alternatives. Start with a phone call to India- my dear MOM. and here’s one such advice which worked so well!!!! Try it to believe it! And the most favorite dessert of Indians – this version is also a LOW FAT and LOW Sugar so enjoy!!
GAJAR HALWA IN PRESSURE COOKER – serves 2-3
Ingredients:
2 cup finely shredded carrots
1/2 tablespoon ghee – clarified butter
1/2 tablespoon condensed milk (Optional)
1/4 cup milk (increase to total 1/3 cup if not using condensed milk)
1 1/2 tablespoon sugar (increase to total 2 tablespoon if not using condensed milk)
1/4 teaspoon cardamom powder
1 tablespoon roasted and chopped cashew nuts (Garnishing)
6-8 raisins soaked in water for 5 minutes and then drained (Garnishing)
Method:
1. Add ghee to the pressure cooker pan and let it warm up for a minute. Then add the shredded carrots and stir well to coat with the ghee
2. cook for 3-4 minutes on medium-high heat stirring frequently to avoid burning/sticking at the bottom of the pan
3. now add condensed milk and stir well – cook for 2-3 minutes on medium heat. then add the milk and bring to a boil. stir well and let it boil again on medium-high heat.
4. Put the pressure on the cooker and let it cook for 15 minutes on medium heat or upto 2 whistles. This saves a lot of energy used for stirring and some time too without compromising with the flavor!!! Plus you need very little ghee (so low-fat) and less sugar – because pressure-cooked carrots release their own sweetness. Even better replace with Sugar-free powder.
5. open the lid and add sugar- mix well and cook open for 5-6 minutes. Stir occasionally. Always make sure that the bottom is not sticking/burning.
6. add cardamom powder and mix well. turn off heat and serve on a plate garnished with cashews and raisins!! Serve hot or chilled with 1 scoop of vanilla icecream — ENJOY!!!!
August 3, 2010 · Filed under Food & Recipe · Tagged Indian flavors, Lasagna recipe, Paneer Kofta
The story behind this preparation—- i love Lasagna – although the restaurant versions are loaded with cheese — it’s okay once in a while (long while :):)). So here it starts — have heard of Meat balls in sauce– i had prepared paneer kofta a few days back and had left few kofta balls unfried in the freezer to use later — but I tend to hardly repeat a recipe so soon — I also had some homemade paneer left from 2-3 days before and was willing to consume as soon as possible to have the freshness intact in the recipe – one fine evening I did not feel like cooking and my husband did not to force me into cooking — so he was okay to just do with plain tadka rice and dahi — how can I be so mean though — I know he loves food and cheese-pasta are one of his top favorites but I did not have the penne pasta or macaroni — lucky though there were lasagna pasta in the pantry just because I was avoiding to prepare them being afraid of the cheese it will require without which my husband would not eat it… So here comes a new idea– while playing with the kids from the neighbourhood — yes little wierd but I get ideas abruptly at odd hours and always follow them successfully asap. I used the paneer kofta balls-unfried so low-fat- in place of meat balls – replaced cheese with low-fat paneer and then prepared some tomato sauce. The result — another successful result of my experimental cooking!!!!!!
Lasagna with Paneer Kofta with an Indian flavor cheese and filling – serves 3-4
This slideshow requires JavaScript.
Ingredients:
Lasagna Pasta – 12 pieces
For Kofta
1/2 cup Paneer (Indian Cottage cheese)
½ cup boiled-drained-mashed potatoes (with no trace of water)
¼ teaspoon garam masala
¼ teaspoon coarsely ajwain
¼ teaspoon coarsely crushed cumin seeds
¼ teaspoon salt or adjust to taste
1 teaspoon olive oil
For sauce:
2 ½ cup cubed tomatoes (about ½ inch diagonally)
½ teaspoon salt
½ teaspoon red chilli powder
½ teaspoon coarsely crushed ajwain
½ teaspoon coarsely crushed cumin seeds
½ teaspoon coarsely crushed fennel seeds
½ teaspoon coarsely crushed coriander seeds
1 teaspoon ginger paste
2 teaspoon olive oil
For Cheese
1 cup well kneaded-shredded Paneer stirred quickly in ½ cup milk
¼ cup shredded Pizza cheese mix
For filling
½ teaspoon kasuri methi
½ teaspoon finely chopped mint leaves
½ cup pineapple cubes – about 1/2 inch diagonally
Method:
Kofta preparation:
- Mix all the ingredients of Kofta except the oil- rub the oil on your palms and make kofta balls – about 8 to 10.
Sauce preparation:
1.Heat oil in a pan. When hot enough add the ginger paste (optionally add onion-garlic paste prior to adding ginger paste and cook for 2-3 minutes). Stir well in oil and cook for a minute. Add the dry spices and cook for 30 seconds stirring well. Add the tomato puree- mix well, cover and cook for 30-40 minutes on medium heat- stirring occasionally to avoid sticking to the bottom of the pan.
Lasagna preparation:
1. Preheat oven at 350 F. then set on broiler.
2. Cook the pasta in flat bottomed pan per instructions on package. When cooked, drain the pasta and quickly brush each pasta piece with olive oil/butter on both sides and keep covered-aside to retain moisture.
3. Apply non-stick cooking spray in baking dish and arrange the kofta balls on it – place under broiler for 8 – 10 minutes turning sides half-way. Remove and keep aside
4. Spread ½ cup sauce at the bottom of the baking pan (I used bread-loaf pan which is exact size for the lasagna). Place 3 pieces of lasagna pasta over it. Cover with another layer of sauce, paneer cheese, pineapple cubes and chopped mint leaves. Place 4 pieces of pasta topped with sauce, Paneer cheese and kofta balls, another layer of 4 pasta pieces topped with sauce, pineapple cubes and kofta with kasuri methi. Final layer of the remaining pasta pieces topped with sauce, shred pizza cheese and any remaining kofta and pineapple. Bake for 45-55 minutes. Check every 5 minutes after 45 min.
August 2, 2010 · Filed under Food & Recipe · Tagged indian tea, masala chai, spicy tea
Tea Masala – this is Spicy-hot than the readymade available tea masala, adjust the ingredients per desired flavor – eg. Stronger flavor of cardamom can be achieved by adding 1 more tbsp of the cardamom powder and reducing the black pepper powder by 1 tbsp.
I like spicy food and this version of tea masala (called masala chai in India) is my favorite to spice-up my mornings after late-night work schedule!!!!!!
Ingredients
3 tablespoon Black pepper powder
1 tablespoon ginger powder
1 tablespoon cardamom powder
1/4 tablespoon clove powder
¼ tablespoon cinnamon powder
¼ teaspoon mace powder (javintri)
¼ teaspoon nutmeg powder (jaiphal)
Mix these ingredients well and store in air-tight container.
Tea Preparation
Add 1 teaspoon per cup of prepared hot tea (prepared with ¼ cup water,3/4 cup milk, 1 tsp tea leaves and 2 tsp sugar). Adjust the masala per desired spiciness.
July 30, 2010 · Filed under Explore India · Tagged 108, facts of India, Interesting facts of India
Whether religion, or mathematical quiz – science of space or discipline of a dance form, 108 number is magical or has a hidden secret – interesting number overall!!! Below is what I have compiled so far from various facts and my exposure to the Indian culture and training in Indian classical dance.
1. Hindu Religion
108 – beads in the “Japa Mala” – Hindu meditation while repeating mantras equivalent to European rosary – brief history of rosary here “when the medieval crusaders travelled Eastward for the Holy wars, they had a chance to observe the worshippers in India praying with the bead necklaces (“japa malas”), they brought the idea to Europe as ’rosary’ “
108 names of several Hindu Gods – such as Shiva, Ganesha, Lakshmi, Vishnu
108 Upanishads – Ancient Hindu religion guides
108 Holy places of Lord Vishnu
2. Astronomy
The distance of Moon and Earth is 108 times of the Earth’s diameter during Solar eclipse
The distance of Sun and Earth is 108 times of the Sun’s diameter during Solar eclipse – If the distance is altered than the Earth will either be very cool (away from the sun) or very hot (near the sun) during Solar eclipse
The distance of Moon and Sun is 108 times of the Sun’s diameter during Lunar eclipse
The distance of Moon and Earth is 108 times of the Moon’s diameter during Lunar eclipse
3. Hindu Astrology
There are 12 Rashis (Signs) and 9 Grahas (Planets) which when multiplied give a number of 108 which are the total types of radiations affecting a human body at birth-time – And is used to base the Hindu horoscope – Kundali of the person born.
Also per the effect of these 108 combinations, there can be 108 possible types of human nature at a time.
4. Indian Culture – Performing Arts
Bharatnatyam – Indian classical dance form – constitutes of 108 mudras – expressions.
5. Mathematical fun
108 = 1 + 0 + 8 = 9. Adding 9 to any number will return the same number by adding its digits again. Example: 10 = 1+0 = 1. Now add 9 so 1+9=10=1+0=1.
July 22, 2010 · Filed under Food & Recipe · Tagged Indo-chinese, schezuan sauce, schezuan sauce recipe, schezwan sauce
SCHEZUAN SAUCE – Makes 3-4 cups
Preparation Time : 5 mins
Cooking Time : 5-7 mins
Ingredients:
15-20 whole dry red chillies (OR ¼ cup Deigi mirch powder)
1 1/2 tablespoon coarsely chopped garlic
1 tablespoon chopped ginger
1 star anise crushed to powder-like
Pinch of ajinomoto
1 teaspoon salt
2 teaspoon sugar
4 teaspoon soy sauce
6 tablespoon white vinegar
2 tablespoon oil (preferably sesame oil)
Method:
1. If using whole red chillies, then soak them in enough water to cover upto ½ inch above the chillies in a bowl. Drain.
2. Grind all the ingredients with the whole red chillies except the oil to a fine paste and keep aside
3. Heat oil on medium heat in a frying pan. Once it reaches smoking point add the spice paste to it.
4. Cook on low heat stirring frequently for 3-5 minutes.
5. Mix well and use as a schezuan gravy base with sauted chopped spring onions and green chillies.
TIP: Cool down to room temperature and store in a refrigerator. It will last for about a month.
Variations:
1. Instead add the entire 6 tbsp vinegar to the spice paste and for a dipping sauce for any fritters/dumplings.
2. For a thicker gravy, add 3 teaspoon corn flour to 2 tablespoon vinegar and add to the prepared sauce when cooking with vegetables.
July 21, 2010 · Filed under Food & Recipe · Tagged Gujarati Dal, quick Indian recipe, spicy dal, toor dal
Easy Dal – lentil soup – Serves 3-4
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Ingredients:
- 1 cup toor dal (can be replaced with yellow split moong dal)
- ½ tablespoon oil
- ¼ teaspoon black mustard seeds (replace with ½ teaspoon cumin seeds if using moong dal)
- Pinch of asaefotida
- 1 teaspoon Ginger paste
- 1 teaspoon turmeric powder
- 2 ½ teaspoon red chilli powder (or adjust per hot taste)
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ cup finely chopped tomatoes
- 6-7 fresh curry leaves
- 4-5 kokum pieces
- ½ tablespoon jaggery (optional)
- 1 ½ teaspoon salt (or adjust to taste)
- 1 teaspoon mango powder or 2 teaspoon lemon juice
- 1 tablespoon chopped coriander
Method:
- Wash and soak the toor dal in 3 ½ cups of water.
- In a pressure cooker, heat the oil on medium heat. Add black mustard seeds and let splutter. Add the asaefotida.
- Mix ginger paste, turmeric, red chilli, cumin and coriander powder with 1 teaspoon water and add to the oil with the curry leaves. Cook for little less than a minute.
- Add the chopped tomatoes and stir well. Add kokum and jaggery with ½ cup of water and cook on high for 2 minutes.
- Add the toor dal with the water it was soaked in, stir well, add salt and pressure cook for 3 whistles or 15 minutes on medium-high.
- Run cold tap water over the hot cooker to cool down faster. Open the lid cautiously.
- Place the cooker back on medium heat for 2-3 minutes – adjust spices if required.
- Garnish with the chopped coriander.
- Serve hot with plain rice and ½ teaspoon of ghee.
July 21, 2010 · Filed under Food & Recipe · Tagged Bhindi, lady finger recipe, quick Indian recipe, spicy fried bhindi
Quick spicy-fried bhindi – Serves 3-4
Preparation time: 12-15 minutes
Cooking time: 10 minutes
Ingredients:
- 2 ½ lb bhindi – lady fingers
- 6 tablespoon oil
- ½ teaspoon black mustard seeds
- ½ teaspoon ginger paste
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 2 ½ teaspoon red chilli powder (or adjust per hot taste)
- Pinch of asaefotida
- 1 tablespoon coarsely ground peanuts
- 1 ½ teaspoon salt or adjust to taste
Method:
- Wash and wipe dry the lady fingers. Make sure to dry them well to avoid stickiness while cooking.
- Slit the lady fingers lengthwise from one side making sure you do not tear it into two pieces.
- Heat 1 teaspoon oil in a frying pan on medium heat
- Mix cumin, coriander and chili powder to the ginger paste with just a few drops of water
- Add black mustard seeds to the hot oil and let them splutter. Add asaefotida and ginger paste. Stir well and cook for less than a minute. Add ground peanuts and cook for a minute. Remove the spice mixture in the large serving bowl , add salt and keep aside.
- Add the rest of the oil to the pan and heat on high flame. Once hot enough lower the heat to medium and add the cut lady fingers in the pan few at a time. Deep fry each batch for 2-3 minutes stirring once in between to turn-over the vegetable pieces and cook on the other side.
- Remove on paper towel to soak excess oil and then add to the spice mixture. Stir well to coat the spice over the lady fingers.
- Serve hot with Rice and Raita or Roti/Parathas
Variations:
- Cut the lady fingers into half breadthwise after removing the top portion and deep-fry
- Add chopped onions before adding the ginger-spice mix in Step #5 with some more oil and cook until golden brown.
July 21, 2010 · Filed under Food & Recipe · Tagged bread pizza, easy lunch recipe, quick Indian recipe
Quick Bread Pizza – Serves 3-4
Preparation time – 5 minutes
Cooking time – 5 minutes
Ingredients:
- 6 to 8 whole wheat breads
- 5 teaspoon melted Butter
- ½ teaspoon finely chopped garlic
- 1 cup finely chopped tomatoes
- ¾ cup finely chopped onions
- ¼ teaspoon salt or adjust to taste
- tomato sauce (if Pizza sauce is available then too good)
- 1 cup grated cheese
- Red chilli flakes (optional)
Method:
- Add the chopped garlic to 1 teaspoon butter in a microwavable bowl and cook in the microwave for a minute.
- Meanwhile mix the chopped tomatoes, onions and little salt and red chilli. Keep aside.
- Heat a skillet/griddle on medium heat on stove or if using a microwave oven for toasting the bread pizza then the skillet is not required.
- Mix the Garlic butter with the chopped vegetables mixture.
- Butter the bread pieces evenly, top with the sauce, then vegetables. Add cheese on top as much required and toast it on the griddle until the bread is crispy brown or bake in microwave-oven for 5-6 minutes until the cheese melts.
- Serve Hot.
Variations:
- Toast the bread before adding the toppings. Now add the toppings and wrap in foil for a to-go snack or office lunch!!
- If readily available, chop canned-drained-chopped pineapple/mango/paneer stirred in tandoori or chat masala as an additional step in #2 of the above Method.
July 21, 2010 · Filed under Food & Recipe · Tagged indo-chinese paneer, quick Indian recipe, spicy paneer subji
Spicy Paneer gravy subji – Serves 3-4
Preparation Time : less than a minute!!
Cooking Time : 3-5 minutes
Ingredients:
1. 15-20 pieces of 1 inch cube paneer
2. 2 teaspoon oil/melted butter
3. 1/2 teaspoon cumin seeds
4. ¼ teaspoon fennel seeds
5. Pinch of asaefotida
6. 1/2 teaspoon ginger paste
7. 1 teaspoon red chilli powder (adjust per required hot taste)
8. 1/2 teaspoon garlic paste
9. 1 teaspoon tomato ketchup
10. 1/2 tablepoon soy sauce
11. ½ teaspoon chilli sauce
12. 3 teaspoon cornflour
13. 3/4 cup water
14. ½ teaspoon salt or adjust to taste
15. ½ cup chopped coriander/spring onions (optional)
Method:
- Soak paneer cubes in warm water, drain well.
- Add the tomato ketchup, soya sauce, chilli sauce to the paneer cubes and coat well with the sauce mixture. Keep aside
- Heat oil/butter on medium heat in a pan
- Add cumin seeds when hot enough and let it splutter. Then add the fennel seeds and stir to roast for half a minute. Do not let it burn. Then add asaefotida
- Mix red chilli powder with ginger paste with a few drops of water and then add the mixed paste to the oil.
- Add corn flour to ½ cup of water and stir well to avoid any lumps. Add to the oil and cook for 1 to 2 minutes.
- Add paneer-sauce mixture and cook for 2-3 minutes on medium heat.
- Add salt per taste and mix well.
- Garnish with coriander/spring onions and serve hot with Jeera Rice or Roti/Parathas
Variations:
1. Add other boiled vegetables like potatoes, peas, eggplant, cauliflower etc. and increase cooking time by 2 minutes.
July 12, 2010 · Filed under Food & Recipe · Tagged half & half recipe, heavy cream recipe, Kheer recipe
Ingredients:
¼ cup rice (preferably Basmati rice – don’t use the sticky rice)
2 teaspoon clarified butter – ghee (get in Indian grocery isle)
4 ½ cup half & half milk
1 cup heavy cream
5 tablespoon Sugar – to adjust taste
½ teaspoon of elaichi powder (cardamom powder) – Optional
2 tablespoon mix of sliced almond (or other dried fruits such as sliced walnuts, sliced cashewnuts, pistachios etc. of your choice) – Optional
Method:
- Wash and soak rice in water – about ½ inch above rice- for 20 minutes. Drain the rice.
- Heat clarified butter in a non-stick sauce pan, once it melts add the rice and stir well to coat and cook for 2 minutes stirring continously.
TIP: Many recipes skip this step but it is very important as it gives the aroma to the rice and ultimately adds to the richness of the recipe
3. Add 4 1/2 cups of half & half milk to the rice and bring the milk to a boil on medium heat. Turn to medium-low heat- cover and cook, stirring very frequently to avoid sticking to the bottom and over-cooking. Cook until about 3/4 to 1 cup of milk is reduced. This should take about 15-20 minutes.
TIP: Depending on the actual heat supplied to the milk mixture and the type of grains the cooking time for rice may vary – anywhere between 17 to 40 minutes!
Do not let the milk burn or stick to the bottom of the pan otherwise the burnt smell of milk will spoil the entire batch.
4. Turn off the heat and let the milk cool down to room temperature
5. Then add heavy cream and stir well.
6. Add Sugar – start with 4 tablespoons and stir well. Check the sweetness – if more sugar is required then add 1/2 tablespoon at a time.
7. Add the cardamom powder and stir well.
8. Garnish with the sliced almond.
9. Serve Chilled in Summer!!!!!
July 12, 2010 · Filed under Food & Recipe · Tagged condensed milk recipe, Kheer recipe, kheer recipe using condensed milk
Kheer using Condensed milk – serves 4-6
Ingredients:
¼ cup rice (preferably Basmati rice – don’t use the sticky rice)
2 teaspoon clarified butter – ghee (get in Indian grocery isle)
1 can 15 oz fat free sweetened condensed milk
3 ½ cup milk (preferably whole milk)
1 tablespoon Sugar – to adjust taste
1 teaspoon of elaichi powder (cardamom powder) – Optional
2 tablespoon mix of sliced almond (or other dried fruits such as sliced walnuts, sliced cashewnuts, pistachios etc. of your choice) – Optional
Method:
- Wash and soak rice in water – about ½ inch above rice- for 20 minutes. Drain the rice.
- Heat clarified butter in a non-stick sauce pan, once it melts add the rice and stir well to coat and cook for 2 minutes stirring continously.
TIP: Many recipes skip this step but it is very important as it gives the aroma to the rice and ultimately adds to the richness of the recipe
3. Add 3 1/2 cups of milk to the rice and bring the milk to a boil on medium heat. Turn to medium-low heat- cover and cook, stirring very frequently to avoid sticking to the bottom and over-cooking. Cook until about 3/4 to 1 cup of milk is reduced. This should take about 15-20 minutes.
TIP: Depending on the actual heat supplied to the milk mixture and the type of grains the cooking time for rice may vary – anywhere between 17 to 40 minutes!.
Do not let the milk burn or stick to the bottom of the pan otherwise the burnt smell of milk will spoil the entire batch.
4. Then add condensed milk and stir well. Cook for another 4-5 minutes on medium-low heat.
5 . Check the sweetness – if more sugar is required then add 1/2 tablespoon at a time.
6. Add the cardamom powder and stir well.
7. Garnish with the sliced almond
8. Serve Warm in winter and Chilled in Summer!!!!!
July 12, 2010 · Filed under Food & Recipe · Tagged indian sweet, Indian sweets, Kheer recipe, Rice pudding recipe
Kheer – Indian Rice Pudding – Traditional Recipe – Serves 4-6
Ingredients:
¼ cup rice (preferably Basmati rice – don’t use the sticky rice)
2 teaspoon clarified butter – ghee (get in Indian grocery isle)
5 cup milk (preferably whole milk)
5 tablespoon sugar – adjust to taste
1 teaspoon of elaichi powder (cardamom powder) – Optional
2 tablespoon mix of sliced almond (or other dried fruits such as sliced walnuts, sliced cashewnuts, pistachios etc. of your choice) – Optional
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Method:
- Wash and soak rice in water – about ½ inch above rice- for 20 minutes. Drain the rice.
- Heat clarified butter in a non-stick sauce pan, once it melts add the rice and stir well to coat and cook for 2 minutes stirring continously.
TIP: Many recipes skip this step but it is very important as it gives the aroma to the rice and ultimately adds to the richness of the recipe
3. Add 5 cups of milk to the rice and bring the milk to a boil on medium heat. Turn to medium-low heat- cover and cook, stirring very frequently to avoid sticking to the bottom and over-cooking.
TIP: Do not let the milk burn or stick to the bottom of the pan otherwise the burnt smell of milk will spoil the entire batch.
4. Cook until about 3/4 to 1 cup of milk is reduced. This should take about 15-20 minutes.
TIP: Depending on the actual heat supplied to the milk mixture and the type of grains the cooking time for rice may vary – anywhere between 17 to 40 minutes!
5. Once the rice is completely cooked – soft and tender – Add Sugar – start with 4 tablespoons and stir well. Cook for another 3-5 minutes on medium heat and then check the sweetness – if more sugar is required then add 1/2 tablespoon at a time. Stir very frequently.
6. Add the cardamom powder and stir well.
7. Garnish with the sliced almond mixture.
8. Serve Warm in winter and Chilled in Summer!!!!!
July 12, 2010 · Filed under Food & Recipe · Tagged chana masala, chickpeas, chole, chole masala, kabuli chana, punjabi chole, Punjabi food recipe, spicy chickpeas
Chole Masala – Punjabi Chole – Recipe serves 3-4
Ingredients:
1 ½ cup of chickpeas (Garbanzo beans – kabuli chana)
4 teabags
5-6 kokum (aamsul – available in Indian Grocery Store)
6 cups of water
½ teaspoon soda bicarbonate
2 tablespoon oil
½ tablespoon ghee (clarified butter – for the rich aroma!!)
Pinch of asoefatida (Hing)
1/2 onion
4-6 garlic cloves
2 tbsp powdered kalonji (Romain Coriander/Black Caraway – available in Indian Grocery store)
1 tomato
½ tbsp anardana (dry pomegranate powder – available in Indian Grocery store)
2 teaspoon ginger paste
1/2 teaspoon turmeric
2 teaspoon coriander powder
1 1/2 teaspoon red chilli powder
1 teaspoon black pepper powder
½ teaspoon elaichi (cardamom powder)
2 teaspoon salt or per taste
1/2 teaspoon garam masala
2 teaspoon amchur (dry mango powder)
2 teaspoon lemon juice (optional)
Method:
1. Soak the chickpeas overnight or 6-8 hours. Drain and keep aside.
2. Soak the kalonji in ½ cup water and keep aside for 15 minutes.
3. Boil the water in a pressure cooker with tea bags and kokum. Once the liquid comes to boil let it stay on medium heat for another 5 minutes and then remove the tea bags, add chickpeas and soda bicarbonate. Close the cooker and cook the chick peas – 4-5 whistles or until softened. It should take about 13-15 minutes.
TIP: This gives the black color to the Chole without adding the Readymade Chole masala
4. Blend the onion and garlic to paste. Keep aside. Then blend tomatoes separately.
5. Add anardana, turmeric, red chilli, garam masala, salt, black pepper, coriander, elaichi and ginger paste to the soaked kalonji and mix well. Keep aside.
6. Heat the oil and ghee together in the frying pan. Add hing and then the onion mixture to the hot oil. Stir well and cook until golden brown. Next add the Kalonji spice mix and stir well. Cook for 2-3 minutes on medium heat.
7. Add tomato blend and amchur powder. Stir well. Let cook for 3-4 minutes or until the oil starts separating from the gravy mix.
8. Remove kokum from the cooked chickpeas and add the chickpeas to this gravy mix. Stir well and cook covered. Add enough water to let it cook for another 10 minutes on medium heat (about ½ cup of water). Adjust salt here if required. Add lemon juice if more sourness is required.
9. Remove the cover and let cook for another 15-20 minutes on low by stirring occasionally.
10. Serve hot with Bhature/Puris
July 11, 2010 · Filed under Food & Recipe · Tagged bhindi masala, Gujarati food recipe, spicy okra, stuffed bhindi, stuffed okra
Bhindi Masala – Stuffed Okra – Recipe serves 3-4
Ingredients
18- 20 washed-dry wiped whole okra/bhindi (about 2 inch length) with slit lengthwise for filling mixture (about ¾ to 1 lb)
TIP: Okras should be dried well after washing so that they don’t become sticky while cutting or cooking
2 tablespoon oil for cooking
½ teaspoon black mustard seeds
Pinch of asaefotida
½ teaspoon of cumin seeds
For Filling
2 tablespoon Besan (chick pea flour)
1 tablespoon ground peanuts
1 tablespoon grated coconut
1 teaspoon oil
½ teaspoon sugar
1 teaspoon lemon juice
1 tablespoon powder mixture of roasted coriander, cumin and fennel seeds
1 ½ teaspoon red chilli powder
¾ teaspoon turmeric powder
1 ½ teaspoon water
This slideshow requires JavaScript.
Method:
- Mix well the ingredients for the filling portion.
- Heat frying pan on medium heat and add the filling mixture. Stir well for 1 minute.
TIP: Flat bottomed frying pan works well for this recipe.
3. Lower the heat and let for cook for another 1-2 minutes stirring continuously.
4. Remove the filling mixture in a bowl and let cool for 5 minutes.
5. Heat 2 tablespoon oil in the same frying pan on medium heat.
6. Fill the mixture about ½ teaspoon full in each slit okra and close-press the slit.
7. Add mustard seeds to the heated oil and let splutter. When settled add asaefotida and then cumin seeds.
8. Add the stuffed okra one by one into the oil and push the prior one while putting the next so that each okra gets it turn to roll in the oil well enough.
9. Then once stir the okras gently and cover with deep bottomed dish (such as ½ inch deep) and cook for 1-2 minute on medium heat.
10. Remove cover and stir one more time – very gently and place the lid over it again. Add ½ cup water over the lid and cook on medium-low heat.
TIP: Stirring the okras too much will make them sticky. Placing water over the lid forms steam which helps in okra becoming softer in less oil and without adding water to the vegetable itself.
11. Cook for 12-15 minutes stirring every 3-4 minutes and very gently. Check the okras after 12 minutes – if they seem to be tender then remove cover and cook open on medium heat for 1-2 minute.
12. Serve this dish with Roti/Chapati.
July 11, 2010 · Filed under Food & Recipe · Tagged choli nu shaak, Gujarati food recipe, long beans, long beans picture, snake beans
Long beans subji (snake beans – subji) – Recipe serves 3-4
Ingredients
2 cup small cut long beans (about ¼ inch length wise)
1 ½ tablespoon oil
½ teaspoon black mustard seeds
Pinch of asaefotida
½ teaspoon cumin seeds
¾ teaspoon ajwain seeds (carom seeds)
½ teaspoon turmeric powder
1 ½ teaspoon red chilli powder
1 teaspoon salt or per taste
Method:
- Heat oil in a frying pan on medium high
- Add mustard seeds and let it splutter. Once settled add asaefotida, cumin and ajwain seeds. Let splutter and settle. Then add turmeric powder.
- Now add the cut vegetable and stir well to mix the oil and spices evenly.
- Cover with a deep bottom dish (such as ½ inch deep) and cook for 2-3 minutes on medium-high heat.
- Remove cover and add red chilli powder. Stir well. Then add salt and stir again.
TIP: adding chilli and coriander powder in slightly cooked vegetables avoids burning of these spices when water is not used in the recipe – See picture
6. Cover again and pour ½ cup water over the covered dish and cook on medium –low heat for 15-18 minutes, stirring occasionally.
TIP: adding water over the covered dish forms steam while cooking which helps in the vegetable to turn out softer and retain moisture without use of more oil.
7. Check if cooked after 15 minutes by using the sharp edge of a spatula to softly cut the beans into two. If it cuts easily it is cooked. Then remove cover and stir well. Cook for 1-2 minutes open by stirring continuously.
8. This dish is served with Roti/Chapati and Cut Ripe mangoes or aam ras (thick-sweetened ripe mango puree) during summer in India!!!!
July 11, 2010 · Filed under Food & Recipe · Tagged Desi subji, ghiloda, Gujarati food recipe, Ivy Gourd, tinda, Tindora
Tindora Ki subji – Recipe serves 3-4
Ingredients
2 cup long thin cut tindora/Ivy Gourd
1 ½ tablespoon oil
½ teaspoon black mustard seeds
Pinch of asaefotida
½ teaspoon cumin seeds
¾ teaspoon ajwain seeds (carom seeds)
1 teaspoon garlic paste
½ teaspoon ginger paste
½ teaspoon turmeric powder
1 ½ teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon salt or per taste
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Method:
- Heat oil in a frying pan on medium high
- Add mustard seeds and let it splutter. Once settled add asaefotida, cumin and ajwain seeds. Let splutter and settle. Then add ginger and garlic paste. Stir and cook for a minute then add turmeric powder.
- Now add the cut vegetable and stir well to mix the oil and spices evenly.
- Cover with a deep bottom dish (such as ½ inch deep) and cook for 2-3 minutes on medium-high heat.
- Remove cover and add red chilli and coriander powder. Stir well. Then add salt and stir again.
TIP: adding chilli and coriander powder in slightly cooked vegetables avoids burning of these spices when water is not used in the recipe – See picture
6. Cover again and pour ½ cup water over the covered dish and cook on medium –low heat for 15-18 minutes, stirring occasionally.
TIP: adding water over the covered dish forms steam while cooking which helps in the vegetable to turn out softer and retain moisture without use of more oil.
7. Check if cooked after 15 minutes by using the sharp edge of a spatula to softly cut the tindora into two. If it cuts easily it is cooked. Then remove cover and stir well. Cook for 1-2 minutes open by stirring continuously.
8. This dish is served with Roti/Chapati.
July 2, 2010 · Filed under Food & Recipe · Tagged Breakfast cereal, Breakfast cereal recipe, Cereal, Cereal Mix, healthy breakfast recipe, Indian breakfast, Spicy Cereal
Chatpata Cereal Mix – Spicy Cereal Mix – serves 3-4
I got this idea of recipe from a friend who would add the cereals and add salt & pepper for her spice-loving Indian tongue :):):):)
Ingredients:
1. Mixed breakfast Cereals – 1/2 cup corn flakes, 1/2 cup cheerios, 1/2 cup Puffed Wheat, 1/2 cup organic Rice Crunch-ems
2. 3 teaspoon oil
3. Black mustard seeds
4. 1 teaspoon ajwain (carom seeds) – crushed between palms
5. Pinch of asaefotida (hing)
6. ½ teaspoon salt or per taste
7. ¾ teaspoon red chilli powder (adjust to taste for less or more hot for kids)
8. 1 cup whisked low-fat Yogurt
Method:
- Add the cereals in a bowl with salt and red chilli powder. Mix well.
TIP: the cereals do not need to be cooked for longer so adding salt & chilli prior will help the cereals absorb the taste better when heated for few minutes in next step.
2. Whisk yogurt in a separate bowl and keep aside
3. Heat 1 teaspoon oil in a pan. When hot enough – add a mustard seed, if it splutters the oild is ready – then add the mustard seeds and let them splutter. When stopped sizzling pour the oil over whisked yogurt, mix well and keep aside.
4. Heat 2 teaspoon oil in the same pan. When hot enough (1 ½ minute on medium-high)– add crushed ajwain and hing and add the cereal mix. Stir well. Cook for 1 ½ minute constantly stirring to avoid burning/sticking at the bottom of the pan.
5. Divide the yogurt equally into serving bowls and add cereal mix equally to each bowl of yogurt. Stir well and enjoy the healthy breakfast – the Indian style – this is rich in fiber and other nutrients plus you can enjoy the spicy flavor too!!!!!!!
Variations:
- Any cereals of your choice (less or no sugar added) can be used for this recipe.
- The yogurt mix can be avoided if having as a crunchy snack any time of the day or as late-night snack!!!!
June 29, 2010 · Filed under Food & Recipe · Tagged Gujarati dish, Gujarati food recipe, Gujarati recipe, Potato gravy, Spicy potatoes, West Indian cooking, West Indian recipe
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Recipe for Masaledar Aloo (Dry Spicy potatoes) – serves 4 to 6
Preparation time: 25 min
Cooking time: 15 min
Ingredients:
20 Baby Potatoes/1 lb – abt 1.5 inch diameter potatoes work well for this recipe
1 ½ cup green peas 3 firm Red tomatoes
Pinch of Asafoetida (Hing)
1 1/2 tsp Turmeric powder
3 tsp red chili powder
1 tbsp Ginger paste or grated fresh ginger
7-8 Curry leaves
1 tsp Lemon juice
1 tsp sugar
3 tsp salt or adjust to taste
3 tablespoon oil
To roast and grind to powder:
2 ½ tablespoon Coriander seeds (measure little more than ½ tbsp per serving)
1 tablespoon Cumin Seeds (measure little less than ¼ tbsp per serving)
1 ½ tsp Ajwain (Carom) seeds (measure little more than 1/4 tsp per serving)
3 tsp fennel seeds (measure ¾ tsp per serving)
Method:
1. Wash and clean the potatoes, poke tiny holes with fork on them and soak in 1 tsp salt and 1 tsp turmeric powder water with water about an inch above the potatoes– I like with skin but optionally you can peel-off the potato skin before soaking- give a quick boil and turn off the heat. Let the potatoes remain in the hot water until working on other preparations.
TIP: Soaking in salty water will add more taste to potatoes when cooked by avoiding the blandness on the inside as the baby potatoes are not cut in this recipe
2. Dry roast the grinding spices on hot non-stick pan. Let cool, coarsely grind the mixture (I used mortar and pestle but coffee grinder also works well with just 2-3 quick pulses) and add to the ginger paste with sugar, red chili powder, 1/2 tsp turmeric powder and 3 tsp water
TIP: Mom’s trick to avoid burning the ginger and spices while cooking in hot oil for longer.
3. Wash and apply little oil –used extra virgin olive oil (coconut oil also gives good flavor)- over the tomato skins with finger tips–and bake in 300 degree Farenheit pre-heated oven for 20 min turning over 10 min interval to let the skin cook-burn on all sides.
TIP: this method gives a nice flavor to the tomatoes when paste with the peas
4. Heat oil on a frying pan on stove and add hing and curry leaves
5. Add green peas and stir well to coat them evenly with the oil- cover and cook for 2-3 minutes stirring occasionally on medium-low heat. Add ¼ tsp salt and mix well.
TIP: I add salt per ingredient for more accurate measurement.
6. Add the ginger mixture to the peas and stir well to coat the peas evenly with the spices. Add the dry ground spices and stir well.
TIP: the ground spices are added at this later stage because they were already dry-roasted before so require less cooking now to retain the flavors.
7. Remove tomatoes from the oven, chop in very small pieces (you can also remove the tomato skin before chopping if desired – I like the skins) and add to the peas. Mix well and press so that the tomatoes and peas are crushed and combined. Cover and cook for 2-3 minutes stirring occasionally to avoid sticking on the bottom of the pan.
TIP: Avoid pureeing the tomato to retain the baked flavor and the dryness of the subji recipe.
8. Drain the potatoes and them to the peas and tomato and mix well to evenly coat with the peas-tomato mixture. Cover and cook with ¼ cup water stirring occasionally. Add half tsp salt or per taste and stir well. Add lemon juice and stir well.
TIP: Remember there was salt while soaking potatoes, in the peas, in the tomatoes so just add little at the end per taste. The water used to soak potatoes can be used to cook-boil dal later.
9. Serve hot with Roti/Paratha and Raita or Plain/Jeera Rice-Dal/Raita
Variations :
1. Use tomato without baking for cutting down prep time. You have to compromise with the flavor though
2. Steam cook potatoes until tender but not mushy after soaking for 15 minutes only OR microwave soaked in salt/turmeric water for 5 minutes. Steaming may cause potatoes to soak in more oil while cooking so I would avoid that method unless you want to try.
3. Use 5 cups of finely chopped cabbage (marinated with salt and turmeric powder without water) instead of potatoes.
4. If using larger potatoes, you can cut them into appropriate size of scoop off balls using ice-cream scoops once cooked/boiled in water and softened. Then use in the cooking with the dry gravy mix
5. Add 1 more tomato and cook with ½ tsp more each of chili powder, sugar and salt. And once the potatoes are cooked, add 1 tbsp of well beated creamy yogurt (like Stonyfield or Greek yogurt which is not sour) instead of lemon juice. Heat 1 tsp oil and add black mustard seeds. When spluttered add it on top of the prepared masaledar Aloo in yogurt Gravy subji and garnish with fresh chopped cilantro.
6. Sweet and Tangy firm Mangoes replacing potatoes will also make a nice variation. I love tangy mangoes and have tried this version as well. Add ½ cp more peas and reduce ½ tomatoes if using mangoes. It can be accompanied with Parathas and Shrikhand instead of Raita for a combination of sweet and sour platter!!!
7. Raw bananas substitute of potatoes will work for the Jainism followers.
8. My sister’s favorite variation – bake tomatoes after removing top stem portion and removing the seeds – add some cheese – take out chop/mash and add to the peas mixture. Add potatoes and cook for 5 min covered.. ready to eat!!! Kids will love the cheesy food
June 26, 2010 · Filed under Food & Recipe · Tagged cake, eggless cake, eggless cake recipe, Indian cake, Jain recipe, kalakand, kalakand cake recipe, milk, paneer
Kalakand cake – No eggs!!!
Ingredients
4 cup milk (whole milk preferable)
2/3 cup fresh paneer/cottage cheese
1 ½ cup sugar
¼ cup crushed corn flakes
¼ cup raisins
¼ cup fat-free dry milk
1 cup all purpose flour
1 teaspoon baking soda
Method:
- Boil milk on medium heat stirring very frequently until the milk reduces about 1 ½ cup – it will take about 30-35 minutes. Turn off the heat.
- Grease a 9 inch round pan with 1 teaspoon softened unsalted butter or ghee –clarified butter.
- Preheat oven on 375 degree Farenheit and place the pan with softened butter. Once melted take out the pan and apply butter evenly with spatula on the pan.
- Grate and smoothen the fresh paneer and add to the reduced milk with sugar and dry milk, corn flakes and raisins. Mix well but slowly. Do not overbeat. – I mixed with hand like preparing dough with batter like consistency.
- Mix flour and baking soda well in a bowl.
- Pour the milk mixture over the flour and mix well with spoon. Mixture is not required – one less cleaning job!!!
- Add the cake batter to the greased pan and bake for 15 minutes. Insert a toothpick in the middle of the cake. If it comes out clean cake is ready else let bake for another 3-4 minutes until the cake is baked.
Variation:
- Use store-bought kalakand instead of boiling milk and adding paneer. Reduce the sugar to ½ cup.
- Skip the corn flakes, flour, baking soda and baking to prepare Kalakand sweet. Put the milk/paneer/sugar/raisins/fat-free milk mixture over greased plate. Let cool for few minutes and cut into pieces. Ready to serve!!!
- Add grated coconut to #2 variation and make ladoos!!!
- Use ½ tin condensed milk instead of boiled milk and sugar for faster preparation.
Note: this is not the regular cotton-like smooth cakes but it is still very soft and delicious. No eggs so good for vegetarians.
June 26, 2010 · Filed under Food & Recipe · Tagged Chaat, Gujarat, Mumbai, Patties, Pattis, Ragada, ragada patties recipe, Ragada Pattis, sev usal
Ragada – dried peas gravy
Ingredients:
2 cups dried green peas (‘Suka Vatana’ available in Indian grocery store)
2 tablespoon oil – I like to use peanut oil but canola oil also works fine
1 teaspoon black mustard seeds
1 teaspoon sesame seeds
Pinch of asafetida
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoon paprika
1 ½ teaspoon ginger paste
1 ¼ cup tomato paste
2 tablespoon jaggery OR 4 teaspoon sugar
1 cup water
2 teaspoon salt
2 teaspoon garam masala
2 teaspoon amchoor (dry mango) powder
2 teaspoon lemon juice
2 tablespoon chopped cilantro
Method:
- Soak dried peas with pinch of salt and baking soda for 6-8 hours with at least 2 inches of water above the peas level OR soak overnight.
- Drain and pressure cook with water (1 inch above peas level in the cooker) with pinch of salt and baking soda.
- Mix ginger paste, paprika, turmeric, coriander and cumin powder with 2 teaspoon water
- Heat oil in a pan. Add mustard seeds and let splutter. Add sesame seeds and let splutter. Add asafetida. Add ginger mixture. And stir well. Let cook for a little less than a minute on medium heat.
- Add tomato paste to the oil and mix well with the ginger mixture. Cook for 4-5 minutes or until the tomato gravy leaves the sides of the pan and is seen floating in oil.
- Add boiled peas and stir well. Cook for 2-3 minutes. Add jaggery/sugar and stir well. Add 1 cup water and cook on medium-high for 3-4 minutes until most of the water is absorbed/evaporated.
- Turn heat to low and cook for 5-6 minutes stirring occasionally. Add salt, garam masala and amchoor powder and lemon juice. Stir and cook for another 2-3 minutes.
TIP: If there is too much water then mash a few peas. This will cause it to absorb more water and thicken the gravy.
8. Turn off the heat and garnish with chopped cilantro.
Variations:
- TO serve as Gujarati Sev Usal – add sev (thin plain besan bhujia available in Indian grocery store)and finely chopped onions.
- To serve as Gujarati chaat dish – add sweet date chutney, coriander green chutney, hot garlic chutney, finely chopped raw mango (or unripe avocado pieces in lemon juice!!!), fresh pomegranate fruit seeds, sev (thin plain besan bhujia available in Indian grocery store) and finely chopped onions.
- To serve as Mumbai ka Ragada Pattis – take the ragada in a deep dinner plate and add pattis, date chutney, coriander green chutney, hot garlic chutney and finely chopped onions.
June 26, 2010 · Filed under Food & Recipe · Tagged cool drink, drink, Jaljeera, jaljeera recipe, Raw mango, summer
Jaljeera
Ingredients
1 Raw mango – cut and boil
2 tablespoon Jaggery –Gud (available in Indian grocery store)
1 cup fresh Mint leaves
1 tablespoon Ginger paste
4 teaspoon Black salt – or adjust per taste
1 tablespoon cumin seeds
2 green chillies OR 2 teaspoon paprika or adjust to taste
5 cups of water
1 tablespoon Lemon juice or adjust to add required tanginess (Optional)
Sugar per taste (Optional)
Method:
- Wash, peel, cut mango slices and boil with jaggery and 1 cup of water
- Roast cumin seeds in dry pan on medium-low heat for 1 min and grind to fine powder
TIP: Roasting cumin seeds gives more flavor when used in the drink
3. Blend Mint leaves, Ginger, cumin powder
4. Add chilies and boiled mango mixture (with all the water left from boiling) and blend for more time
5. Add Black salt, cumin powder and Stir well
6. Add water to make the drink per the consistency u want – if want thicker then add less water
7. Add lemon, sugar, salt, pepper if needed more per ur taste
8. Served chilled or add ice to drink immediately.
Variations:
1. Mangoes and jaggery can be cooked in microwave on high for 10 minutes with enough water to dip them in. Stir every 3-4 minutes. Potato setting works fine too – 2 cycles needed.
June 26, 2010 · Filed under Food & Recipe · Tagged Dal, dessert, halwa, Moong, moong dal halwa recipe, west india
Moong dal halwa – makes 4 to 6 servings
Ingredients
1 cup yellow moong dal
1 1/4 cup ghee – clarified butter
1 cup milk
1 cup water
Pinch of kesar (saffron) strands
1 cup sugar
Almond slices
Method:
- Wash and soak yellow moong dal in water for 6-8 hours or overnight with water being at least 2 inches above the moong dal level
TIP: Moong dal soaks water so lesser amount will not make it softer as needed
2. Drain and grind moong dal to coarse consistency. Add few teaspoons of water to help grind but not too much to make it liquid.
3. Heat ghee in the pan on medium heat and then add the moong dal. Keep stirring very frequently for 6-7 minutes until the dal leaves aroma.
4. Lower the heat to low and let cook for 40-50 minutes stirring occasionally.
5. Mix 1 cup water and 1 cup milk and let it boil. Add saffron and stir well.
6. Add to the cooked dal pouring slowly and continuously stirring the dal while pouring the liquid.
7. Cook on medium for 2-3 minutes and then add sugar. You will see sugar forming syrup like liquid. This is okay to happen
8. Let cook on medium heat for another 5 minutes stirring continuously.
9. Lower the heat to low and let cook for another 15-20 min stirring occasionally.
10. When all the sugar seems to be absorbed and halwa is leaving ghee on the sides turn off the heat.
11. Add almond slices and serve hot! This halwa can be stored in refrigerator for 15 days and warming up portions when ready to eat OR freeze for use within 1 month.
June 25, 2010 · Filed under Food & Recipe · Tagged farali, Gujarati recipe, khichdi, Sabudana, Tapioca
Sabudana Khichdi – serves 4-5
Ingredients
2 cups Sabudana (Tapioca) – available in Indian grocery store
1 medium sized Russet potato
½ cup peanuts – optional
7-8 Curry leaves
2 green chillies
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 tablespoon ghee
2 tablespoon oil
1 ½ teaspoon salt
¾ cup water to soak sabudana
Method:
- Wash and soak sabudana in water overnight or 6-8 hours. It will be wet and fluffed up to about 2 ½ times than its original size after soaking for enough time.
- When ready to prepare khichdi wash, peel & cut potatoes in tiny cubes and chop green chillies
- Heat oil and ghee mixed in pan
- Add cumin seeds when oil is heated. Let it crack, add potatoes and stir well to coat potatoes evenly with the oil.
TIP: coating potatoes well with hot oil helps to avoid being sticky when cooked due to its starchy form
5. Add curry leaves and green chillies and stir well
6. Cover and cook for 5-6 minutes or until the potatoes are tender. Stir occasionally to avoid sticking to the bottom on the pan
7. Meanwhile crush peanuts coarsely (I use mortar and pestle – spice grinder or mixie can also be used with fewer pulses)
8. Add the soaked sabudana in the pan and stir well to coat evenly with oil. You will notice that sabudana will become less opaque now and silver-like in color. Cook for 5 minutes stirring occasionally to avoid sabudana sticking to each other.
TIP: sabudana also has lot of starch so coating well with oil will avoid it from being sticky
9. Add crushed peanuts to the sabudana and mix well. Add salt and garam masala and stir well. Cook for 3-4 minutes stirring occasionally
10. Serve Hot with Yogurt or Buttermilk!!
Variations:
- Soak sabudana in warm water for 3 hours if wanted faster. Make sure water is not very hot just right warm – otherwise the sabudana will be come sticky
- This recipe can be consumed during fasting when salt is allowed. Replace table salt with Black Salt.
- Add 1 teaspoon sugar and ½ tablespoon Lemon juice for the sweet and sour taste of Gujarati style instead of garam masala.
- Instead of cooking potatoes first fry potato cubes in 1 tablespoon oil until golden brown and crispy and drain oil, add to sabudana khichdi with salt in step 9 above. This will give a soft and crunchy texture to the dish – soft sabudana with crunchier potato chips – YUMMY!!!
June 25, 2010 · Filed under Food & Recipe · Tagged bar, easy recipe, indian sweet, jaggery, peanut
Singpak: Indian style Peanut bar
Ingredients
1 cups Peanut
1 tablespoon jaggery/gud – available in Indian grocery store – a healthy sweetener
½ tablespoon ghee
Method:
- Roast peanuts in dry pan on medium-low heat until the skin becomes dark brownish-black. Remove from heat, let cool & remove the skin by rubbing between the palms of your hands. You can also use store-bought roasted peanuts (additional flavorless and skin removed)
- Crush the peanuts coarsely into half-sized or grind with mortar & pestle to half each peanut.
- Heat ghee in pan and if not already melted – let it melt to give oil like consistency.
- Add crushed peanuts and coat well with ghee. cook for 3 minutes stirring continuously.
- Add jaggery, stir well with the peanuts and let it melt for just 1 minute on medium heat.
TIP: do not melt jaggery for longer otherwise it will become stretchy like the Chiki sweet
6. Grease a plate with little ghee and add this hot peanut/jaggery mixture
7. Within 1 minute of cooling cut into pieces like Kaju Katli
8. Remove pieces from plate when completely cooled down and store in air-tight container for use within 1 month. Should be consumed earlier if the jaggery or peanut are not fresh enough when cooked.
Variations:
- Can be eaten warm also in cold weather – just within few minutes of making the pieces.
June 23, 2010 · Filed under Food & Recipe · Tagged bread, breads, Chaat, Indian bread, Indian breads, Indian Chaat, Indian recipe, Masala Puri, Pani Poori, Pani Puri, pani puri recipe, Puffed Puri, Roti, Vegetarian
Puris for Pani Puri Chaat
Ingredients
- 3:1 Sooji flour : Maida (semolina flour : all purpose flour)
- water to knead dough should be about half portion of total flour mix.
Method:
- mix maida and sooji flour well. Add water and knead the dough – stiff but soft enough to roll without using too much pressure. If using Sooji instead of the finer sooji flour then knead the dough by adding a couple of teaspoons water more and let it sit covered with damp napkin for about 1.5 hours. With fine sooji flour only 10 minutes for resting the dough is good.
- Heat oil (at least 2 inch high from the bottom of the frying pan) in a frying pan on medium heat. Add a very small rolled ball of dough in it to check the heat.
TIP: If the ball comes up immediately and still remains whitish then the oil is ready for frying.
3. Make 4 equal sized balls of the dough and roll single ball at a time to a big roti like shape – leaving other balls under damp napkin.
TIP: Keeping the dough balls moist will let the sooji bind better without too much water and let the puris puff up while evaporating the moisture when frying
4. Use a spice bottle cover lid edges to press out small puri shapes from this roti.
TIP: If the dough has become drier while rolling then apply finger tips with water and apply over the puris on both sides just before adding to heated oil.
5. Add the rolled puris to the heated oil and press lightly as it rises in the oil. Flip over the other side when it puffs up on one side. Depending on the size of the frying pan, you can add 6-10 puris at a time. Fry on both sides until light golden brown.
6. Place the fried puris on dry paper towels to soak the extra oil.
7. Repeat the steps #4, 5 & 6 for the rest of the dough balls.
TIP: check oil temperature per #2 above before adding each set of puris.
8. Put spicy mint water and/or sweet date chutney water by making small holes in the center of each puffed puri. You can also add salted-mashed potatoes/boiled garbanzo beans/boiled moong beans/masala boondi to the puris before adding water. This will give a filling to each bite!! ENJOY!!!!!
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June 21, 2010 · Filed under Food & Recipe · Tagged Chana, Daal, Dal, Dal Vada, dal vada recipe, Gujarat, Indian snacks, Indian spices, Lentil, lentils, Moong, Snacks, Urad, Vada, Vadai
I have a few friends in US who have had Dal vada at some places in Gujarat while visiting the state…. all of them have an impression that “Gujarat ka Dal vada” is the recipe of the state as a whole — well it is somewhat now — but the term – “Gujarat Ka Dal vada” became famous from the Dal vada street vendors outside the Gujarat College in Ahmedabad city of Gujarat state — almost nothing to do with the state of “Gujarat” in it’s name!!!! Anyways how many of us really care to know the history or understand the terminology when it comes to food :):):) In earlier days – when our grandparents were young and even before that- food was the source for energy and healthiness — it is still one of the reasons we all consume food – but lately all we want from the food we eat is mouth-watering taste and satisfaction of the taste-buds!!!- at least there is a community of people who just care about the taste!!!! not bad at all – after all there should be flavors in life!!! — So let me share this tasty-flavorful version of Dal vada for those friends of mine!!!!!
INGREDIENTS
- Whole Moong dal – 3/4 cup
- Chana dal – 2/3 cup
- Whole white urad dal – 1/3 cup
- Green chillies -3
- Ginger garlic paste – 2 tsp
- Ajwain seeds – 1 tsp
- Fennel seeds – 1 tsp
- Cumin seeds – 1 tsp
- Curry leaves – few
- Pinch of Asafoetedia
- Salt per taste
- Oil for frying – 1 cup
- Soaked Kishmish (raisins) – optional
METHOD:
- First soak whole moong dal, urad dal and 1/3 cup of chana dal together for 1.5 hours, drain the water completely and grind to a coarse mixture( add 1 tsp of water if required for grinding).
- Soak the remaining 1/3 cup of chana dal separately. Drain and keep aside after 1 hour.
- Chop the green chillies and add to the dal mixture from #1.
- Roast dry the ajwain, fennel and cumin seeds for few minutes on non-stick pan and then grind o a coarse mixture. Add asafoetedia and curry leaves to this mixture. Add to the dal mixture from #3.
- Add ginger garlic paste to this dal mixture and then add salt as needed.
- Now add the separately drained chana dal and soaked raisins and mix well.
- Make small balls of this whole dal mixture by applying few drops of oil on your palm and rolling between the two palms. Press slightly.
- Heat oil on medium high for frying.
TIP: Oil should be at least 1.5 inch high. Drop a pinch of dal mixture in the heated oil. The ball should come up within a second – if it comes up right away then the oil is too hot and if it sits low for more than 1 second the oil is not hot enough.
9. Drop the balls in the heated oil one after the other – when each prior balls comes up to float on the oil. Flip over each ball and fry on the other side as well. The balls should be golden brown to remove from the frying oil
10. Serve hot with fried green chillies sprinkled with salt and fresh red onions cut in rings and sprinkled with salt and lemon juice .
VARIATION:
- Avoid garlic and onion for Jain version
- Replace green chillies with red chilli powder or black pepper
- Add 1 tsp sugar and 1 tsp lemon juice to the dal batter for a sweet and sour taste
- Skip Urad dal and add ¼ cup more of whole Moong Dal
June 21, 2010 · Filed under Indian Art · Tagged Batik, Elephant, Indian Art, Indian Culture, Indian Music, Indian painting, Mirror Work, Patchwork, Shell, Shringar, Tabla
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June 21, 2010 · Filed under Food & Recipe · Tagged Baked Shakarpara, baked shakarpara recipe, Indian snacks
Baked Shakarpara –
INGREDIENTS
1. ½ cup whole wheat flour (I used bhakhri flour from Indian grocery store because it is a little course and gives crunchier texture)
2. ½ cup all purpose flour
3. 2 tbsp – unsalted butter – softend at room temperature (I used sweet cream unsalted butter of Land O Lakes – Canola oil can also be used but I don’t like the after-taste within few days)
4. ½ tbsp ghee (clarified butter – can be found in Indian Grocery store- it gives the real rich flavor)
5. Pinch of salt
6. Pinch of baking soda
7. Pinch of cream of tartar (find in baking supplies isle of grocery/supermarket stores)
8. ½ cup of Splenda sweetener
9. 1 tsp Powdered almond/cashews/cardmamom (OPTIONAL)
10. 2 tbsp of water (+ 1 tsp if required)
METHOD:
- Mix the first seven ingredients and make sure the flour is evenly greased with butter and ghee.
TIP: this helps in even baking on all shakarpara pieces
2. Add sugar and powdered dry fruits (#9 optional) to the flour mix and mix well.
3. Add 1 tbsp of water at a time and knead the dough
TIP: dough should be soft but not stretchy so that can it can be rolled without using dry flour
4. Cover the dough and let it rest for 30 min. Meanwhile preheat the oven at 350 degree Farenheit. Place cookie sheet in the oven when pre-heating.
5. Make 4 equal-sized balls of the dough and roll one at a time about 1/8th of an inch
6. Cut into diagonals as shown in picture and place on ungreased cookie sheet
7. Lower the oven temperature to 285 degree farenheit and place the cookie sheet with shakarpara pieces for baking upto 14 min.
8. Remove the cookie sheet and place on hot plate – let the shakarpara cool for 3 minutes on this sheet itself to harden a bit but still remain just soft enough to chew well.
TIP: Do not overbake the shakarpara as it may be become very hard after cooling. So cooling and hardnening out of the oven works better.
9. Repeat steps 6 to 8 for the rest of the dough balls.
10. When cooled at room temperature, store in an air-tight container. It will last for about a month.
VARIATION:
- Replace Sugar and dry fruit powder with more salt, red chilli powder and turmeric powder and cumins seed to make spicy snacks.
- Use 1 cup of All purpose flour and skip whole wheat flour (not a good option huh! but if you prefer occasionally)
March 29, 2010 · Filed under Fashion · Tagged ahmedabad, Clothing, Design, designs, Embroidery, fabric, gandhinagar, Gujarati fashion, Hand Embroidered, Indian, Indian Fashion, Indian style, katha, Patterns, Stitching, stripe, textile, textiles
March 19, 2010 · Filed under YOGA And AYURVEDA · Tagged Body, Directing, Energy, Hand, India, Indian, Mudra, Postures, YOGA And AYURVEDA, Yogic
MUDRA means hand postures – usually with the palm & fingers sealed in different ways together. Mudra for Yoga is used to direct energy through various parts of the body. I have posted the pictures of these Mudras here- Please click the pictures to view more clearly.
Recommended positions to perform these mudras:
1.be seated cross-legged on a mat or on a chair with mat under the legs- make sure no body part touches the ground (earth) in order to avoid transferring the energy to the ground instead of remaining in the body
2.GyanMudra, PruthviMudra and Pran Mudra can be done irrespective of whether a person suffers from a disease or not. Other Mudras should be continued until the disease is cured.
3. Any one mudra can be done for 30-40 minutes daily
4. Do not wear any types of ornaments/accesories on the wrist and fingers area in order to let the energy radiate without barriers
5. Perform mudras on empty stomach so early morning is a good time!
March 17, 2010 · Filed under YOGA And AYURVEDA · Tagged Ayurveda, India, prevention, Vishnu
Ayurveda meaning the science of life is the oldest medical system available native to the land of India. It was placed in written form over 5,000 years ago in India, it was said to be a world medicine dealing with both body and the spirit. VedaVyasa, the famous sage, Shaktavesha avatar of Vishnu, put into writing the complete knowledge of Ayurveda. The study is based on the belief that the body is comprised of five basic elements of the universe: air, water, fire, space & earth. The healing and prevention elements include herbal medicines as well certain diet control while being put on such medication depending on the percentage of these 5 elements in the individual human body. It is a long-term prevention route rather than the short-term treatment of illness. It not only prevents and cures diseases but also enhances concentration, strength as well as beauty of a body.
March 16, 2010 · Filed under YOGA And AYURVEDA · Tagged bhakti, breathing, Hindu, universe, YOGA And AYURVEDA
Yoga is deeply recognized in Hindu idealism to be the contemplation for effecting union of the human soul with the Supreme Being. Although recognized as Hindu origin, Yoga is not a religion – it is a way to live life aiming towards a healthy mind in a healthy body. There are different forms of Yoga, basically – breathing techniques, meditation & poses(asana in Hindi). The 6 main branches of yoga are : Hatha (sun & moon – balance between the opposites), Bhakti (devotion), Jnana (knowledge), Karma (duty), Raja (8-limbed yoga because there are 8 aspects to get acquainted with reality and attain liberation), Tantra (study of universe from the point of view of an individual)
For more information visit
http://www.divyayoga.com
http://www.sanatansociety.org/yoga_and_meditation
March 15, 2010 · Filed under Fashion · Tagged Chaniya Choli, Gujarat, Indo-western, Mirror, Salwar Kameez, Saree
Reflecting the rich heritage and culture of India, the hand crafted embroidery potrays various Indian customs and cultures. Sequins, Beads (famous in western part of India – Gujarat and Rajasthan- using glass, wooden, metallic as well as plastic beads in various shapes and sizes), Zardozi (Zari elements like coiled wire, beads, dabka etc used to create motifs and is a form of metallic appliqué embroidery), Kantha thread work (one of the best example of how a simple stitch can create elaborate motifs- a speciality of Bengal in East India) , Mirror (glass cut in various shapes/sizes embroidered in fabric and very common in Gujarat, Rajasthan and Orissa), phulkari (very intricate floral patterns very common in Punjab), Kashmiri (skilled use of a single or two stitches in a fabric from various forms like chain, satin, slanted darn, herringbone etc.) and chikankari (thread work designs originated in Lucknow, northern India which is now expanded to be including various small/large designs in combination of other embroidery styles to match-up with the diverse demands), cutwork (cutting away and discarding certain portions of the fabric and stitch the edges with buttonhole style in order to create various patterns) – are the few embroidery forms prevailing in most of the ethnic collection of Indian wear. These can be crafted on Sarees, Chaniya Choli, Salwar Kameez or even the Indo-western style kurtis.
PLEASE CHECK OUT THE BELOW HAND-EMBROIDERED ITEMS. YOU CAN ALSO CUSTOM-ORDER THESE DESIGNS ON ANY FABRIC/COLOR/EMBROIDERY STYLE YOU WISH TOO. JUST SUBSCRIBE TO THIS BLOG AND SEND ME THE DETAILS OF THE ORDER.
1. MultiColor Chaniya Choli with cut-dana 2. Red_White_ChaniyaCholi with beads and cut-dana 3. BlackSaree with Zardozi work
4. Blue Golden Indo-western 5. BlueGolden Salwar Kameez 6. BlueSilkThreadWorkEmbroiderySaree 7. Lemon Yellow sequins Short top 8. LemonYellow-White Cutwork Saree with mirror Work 9. OrangeSalearKameez with Contrast Bright Red Dupatta 10.White saree with Golden cutwork & sequins
March 15, 2010 · Filed under Explore India
http://www.keepmecurrent.com
Posted: Wednesday, March 10, 2010 12:21 pm | Updated: 12:25 pm, Wed Mar 10, 2010.
By Tess Nacelewicz Tess@keepmecurrent.com | 1 comment
Shush! That’s the word many people associate with libraries.
But while they are quiet places to study and read, they also serve another function in today’s world, according to Rita Swidrowski, a library assistant in the children’s room at the Scarborough Public Library.
“Libraries have traditionally been thought of as very passive places, where you go in and get a book and you leave,” she said. But, Swidrowski said, modern libraries also play a different role in the community. “They’re a forum where you share community resources and culture.”
On Saturday, March 13, the Scarborough Public Library will be very much alive with culture – and color – as the library hosts a Celebrate India event with the aid of area families who immigrated from that country. The event is open to the public and designed for children and adults of all ages.
The sounds and sights of India will fill the building from 11 a.m. until 12:30 p.m. Participants will learn about Holi, the springtime Festival of Colors, and will get to hear a traditional Indian story, sample authentic Indian dishes, participate in sand and henna painting, watch dancing and drumming demonstrations, and view Indian costumes and artifacts.
The furniture will be pushed aside and the library will temporarily forgo its usual quiet atmosphere, said Celeste Shinay, the library’s manager of programming and development. “If you’re coming for a quiet time (at the library), just don’t come between 11 (a.m.) and 12:30 (p.m.),” she said.
The celebration is an expanded version of a new program the library began a few months ago to help children learn more about the increasingly diverse world in which they live.
The monthly series is called “Stories from Around the World,” a program started about five months ago by youth services librarian Travis Tschacher. In that program, children have been listening to stories from countries as diverse as Colombia and Poland, Swidrowski said. The children have also heard short presentations about those countries and their customs.
However, the library’s program on India is more in-depth. That’s because about 20 residents of Scarborough and neighboring communities who are originally from India volunteered to collaborate with the library to create the authentic celebration.
March 14, 2010 · Filed under Explore India · Tagged celebration, India
March 14, 2010 · Filed under Explore India · Tagged Emperor, India, Kaleidoscope, places, Taj Mahal
Taj Mahal – a symbol of love
“The structure of unsurpassed architectural beauty symbolizing the passionate love of Emperor Shah Jahan towards his queen Mumtaz Mahal “
The monument is built entirely of white marble and stands in the northern Indian City of Agra. History cites the construction being completed over a period of 22 years employing about 20,000 workers. Architecturally, the structure is the concept of interlocking arabesque which means that each element is on its own while maintaining the perfect integration with the main structure.
– A must-see artistic beauty known as one of the man made travel wonders of the world!
India - Art, Culture, Recipe & Fashion 
