Who needs a holiday?

 Who needs a holiday?

 It's this time of the season when schools are closed and families out on vacation. The hot summer and rising mercury makes one lethargic. I am a grandmother and my passion is cooking but I too need a holiday.

Family members, who visit us, as we two live alone expect delicacies from my kitchen, they are not wrong, it is I who have pampered them all these years, can I say no know? This is the predicament of every household and the lady of the house. She needs a holiday?  They all seem surprised. They have taken her for granted.

The family needs food but who enters the kitchen? I have never let them do that before, today I cannot complain. but I need a holiday. 

Food off the counter a big "NO NO", then diet comes in the way.

Hotel food is not for pampered tastes who prefer home cooked food, but I need a holiday. I open Facebook on my phone, various recipes from different food groups stare at me. But I want a holiday. What strikes me is that with numerous yummy Veg and Non-Veg recipes available people of North East of India are discussing "Poita Bhat" in the group "The Kitchen Affair", which means that people reserve a special place in their diet for the simplistic pleasures of  simple cooking. But I want a holiday.

It reminds me of my father's house in Konkan where this was a Breakfast meal called "Pej".

Pej:

• Its made with unpolished red rice, very healthy. Rice grains are dry roasted in a pan and then water is addedratio 1:6 1 part rice 6 parts water and then it is cooked till the rice is extra soft and turns into a soupy consistencey. 
• Salt is added as per taste. 
• The side dish that compliments it is either a roasted dry fish, roasted papad or a dry fish chutney. This breakfast is enjoyed by the farm labourers and Konkani people.

I thought I will have this today and take my holiday. 

The phone rings my elder daughter calls.....

Can I send the children over? Yes I scream in joy and rush to the kitchen to prepare the food they enjoy.

Grannies don't deserve a holiday, they have to pamper their loved ones. Yes the kitchen must open at all and any times . Its the place that gives me joy and satisfaction that earns me love and the company of loved ones whom I look forward to.

 Who needs a holiday ?

Masale Bhat

Masale Bhat, a Maharastrian Rice Pulav served in weddings and at other celebrations.

This Rice preparation is made with various vegetables in combinations or just alone.

Each region and family in Maharashtra has their own recipes where vegetables vary and so do the use of masalas. The vegetables used are cauliflower, peas, brinjals, tondli or kundri as is known in East India.

My family recipe uses cauliflower and peas. It is for my Bengali husband's taste buds that I add potatoes.

 Ingredients:

• 1 cup Rice For this preparation, I avoid Basmati and use the small grain perfumed rice Ambemohar or Kolam old rice. Some people do use Basmati but I think the masalas used and the preparation tastes best with small grain, the choice is yours.

• 100 gms cauliflower.
• 100 gms peas.
• 1 medium potato.
• 1tbsp ginger paste, 1tbs garlic paste, 1 green chilli and 1,tsp coriander leaves all this to be made into a paste,
• 1/2 tsp haldi powder,
• 1 tsp chilli powder.
• 1 tsp coriander powder.
• 1 tsp jeera powder.
• 2 tsp Goda masala, if this is not available use garam masala.
• 1 tsp shahi jeera.
• Few curry leaves.
• Pinch of hing.
• 2 tbsp chopped cashew nuts.
• 1/2 cup grated fresh coconut.
• 1/2 cup chopped coriander leaves.
• 1 lime + lime to serve.

Method :

• Boil 2 cups water and keep aside.
• Heat a vessel and add 1 tsp oil and 2tbsp ghee.
• When hot add the shahi jeera when it crackles add the cashew nuts and the masalas.
• Now add the vegetables and curry leaves and mix add the hing (hing is added at this stage to retain its flavor.
• Mix in the ginger, garlic, green chilli and coriander paste.
• Cook for 2mins.
• Add the soaked rice salt and mix.
• Add the hot water and juice of 1 lime and let it boil .
• Now put the flame on sim and cook till the rice is cooked, cover the vessel while cooking.
• Serve garnished with fresh coconut and coriander leaves and a slice of lime.
• This can also be eaten as a single meal with the addition of a koshambir, which is a salad of cucumbers, tomato and onion, a papad and jalebi as sweet to be enjoyed with a Mattha. Mattha is a curd drink like Buttermilk but with added spices of ginger and coriander and green chilli.

 

American Chop Suey

Chinese was first introduced in Mumbai in the sixties I guess. Few hotels would have limited dishes of chicken and a variety or two of soup. Then the favorite was chicken with bamboo shoot and American 

Chop Suey. From the name it seems it must have originated in America, as most of our Chinese is alien to the Chinese people. Manchurian was invented by Nelson Wang to cater to Indian clientele, it became a hit.

Ask a Chinese if he cooks manchurian and he would look surprised at your question.

Food is all about taste, it really does not matter if we follow the original recipe because we are not in any contest. American Chop Suey seems off  hotel menus now a days but I still enjoy the crisp noodles and the gravy that is poured over it with the topping of an egg double fried.

Ingredients :

• Noodles 300 gms. Boneless Chicken 100 gms.
• Oil 6 tbsp + to deeep fry.
• Onion 1 medium.
• Carrot 1 small.
• French beans 6.
• Cabbage 1/4 small size.
• Capsicum 1/2.
• Ginger 1 inch piece.
• Garlic cloves 4.
• Cornstarch 2 tbsp.
• Eggs 4.
• Tomato sauce 1/2 cup.
• Soya sauce 1/2 tbsp.
• White pepper powder 1/2 tsp.
• Salt to taste.
• Chicken stock 2 cups.
• Vinegar 1 tbsp.
• Bean Sprouts 1/2 cup.

 Method :

• Boil noodles cool, and then deep fry till crisp and golden brown in color.
• Cut chicken into thin stripes.
• Slice onions.
• Cut carrots into julienne or thin strips.
• Cut French beans diagonally into julienne.
• Shred cabbage.
• Cut capsicum into julienne.
• Keep all these vegetables separately in water till you cook.
• Grate ginger.
• Finely chop garlic.
• Blend cornstarch in water.
• In a non stick pan heat 1/2 tbsp oil break an egg cook for 1/2 min on both sides remove and keep aside.
• Heat 4 tbsp oil in a wok add garlic and ginger and stir fry for 2mins.
• Add chicken and cook for 1/2 min.
• Add onions,carrot, french beans, cabbage and stir fry for one more minute.
• Add tomato sauce, soy sauce, white pepper powder, salt and capsicum.
• Stir in the chicken stock. Cook for 2 mins and stir in the cornstarch.
• Continue to cook till it thickens stirring all the time.
• Add vinegar and bean sprouts stir well

 

 Plating:

• In a plate spread the fried noodles pour the chicken chop suey, place an egg fry and your American Chop Suey is ready to serve.

 

 

 

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Kothumbir Vadi

 

This is a Maharashtrian delicacy a side dish with your meals or as a snack. The abundant use of coriander leaves with a variety of spices and flours is used in its making. It can be bought at snack corners but the ones made at home are always tastier and full of good spices. Try it, it's a very simple dish and very tasty.

Ingredients :

• 3 cups chopped coriander leaves.
• 3 tbsp besan or chick pea flour.
• 1 tbsp rice flour.
• 3 tbsp curd churned into butter milk with little water just enough to make a thick batter.
• 1/2 inch ginger.
• 2 green chillies.
• 1 tbsp jeera.
• 1 tsp Goda masala or garam masala.
• 1 tbsp sesame seeds or till.
• 1/2 tsp haldi powder.
• 1 tsp chilli powder.
• Pinch of hing
• 1/4 tsp Eno fruit salt.

Method :

• Finely chop coriander leaves and place in a bowl.
• Grind ginger green chillies and jeera add to the coriander leaves.
• Add the besan, rice flour and salt to taste.
• Add the masalas and the sesame seeds.
• Add buttermilk and mix.
• Check consistency, should be right to steam.
• Place the steamer with water and let it boil.
• Add Eno fruit salt and pour the batter on a greased plate.
• Steam for 20 mins.
• Cool and then cut into pieces.
• You can eat it just this way or shallow fry it or deep fry it, you choose but enjoy it.

 

 

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Dhakku

This was my parents favorite dish. As a child I never asked my mother who taught her this dish or whether it was her own creation. The secret left with her, but I mastered the recipe when she was alive and my husband too likes this preparation of Bhindi. Oh I forgot to mention this is a Bhindi gravy. Bhindi is 

one vegetable that is unacceptable to many because they become slimy, sticky and gooey. This can be easily avoided using a souring agent like imli, amchur or kokam. I use kokam as it is easily available here. My mother often used

acchar masala in her recipes as she believed it gave a different tang. We enjoyed her dishes with the acchar masala. 

Ingredients: 

• 200 gms bhindi, cut bhindi into 1/4 inch pieces.
• 2 tbsp roasted peanuts.
• 1 tbsp till.
• 1 tbsp mustard seeds.
• 1/4 tsp hing.
• 1 tsp chilli powder.
• 1/2 tsp haldi.
• 1 tbsp acchar masala available in packets in market.
• Salt to taste.
• 4 kokam or 1 tbsp imli paste.
• 1 tbsp jaggery.

Method :

• Dry roast peanuts, till, mustard seeds and powder them with a pinch of salt as that takes away the bitterness of mustard.
• Heat 2 tbsp oil when hot add 1/2 tsp mustard seeds and hing.
• Now add the bhindi and stir fry for 5 mins.
• Add the masalas red chilli powder, achhar masala, haldi and salt, remember you have added salt to the peanut mixture.
• Add 1/2 cup water and kokum cover and cook till bhindi is tender.
• Now add the peanut mixture and jaggery adjust the gravy to your choice.
• Cook for 2 mins.

Serve with Rotis.

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Grilled Capsicum Stuffed

Grilled Capsicum stuffed, my husband's favorite.  He loves stuffed vegetables from brinjals to bhindi.

Each vegetable having its own stuffing and preparation. In my fridge I had a few capsicums and so decided to stuff them . This particular dish is a one pot meal as you don't need any accompaniments.

Ingredients: 

• 2 large capsicum. Slice the top of the capsicum so as to resemble a cap. Scoop the capsicum.
• Apply salt inside and leave it upturned for 10 mins.
• 1 big potato boiled and mashed.
• 1/4 cup small grain rice I used new Gobind Bhog.
• 2 tomatoes blanched and pureed with a little ginger.
• 1tsp jeera.
• 1 clove garlic chopped fine (one piece ).
• 2 tbsp baked beans or corn or peas or chopped pineapple, you choose. I used beans.
• 1/2 tsp pepper powder.
• 1 tsp butter.
• 1 tsp chopped capsicum .
• 1 tbsp chopped onion.
• 1 tsp milk.
• 1 tsp honey or sugar.
• 2 cubes cheese or 2 tbsp cheese and 2 tbsp mozzarella cheese mixed.

Method : 

• In a large pan boil water and blanch the tomatoes remove skin and puree them with 1/4 inch ginger. 
• Now add water three times the quantity of rice and boil the tomato mixture and keep aside

• In the hot water used to blanch tomatoes immerse the capsicum for 5 mins and then place them in chilled water to retain their color.
• In a pan pour a tsp of olive oil and add the garlic and jeera and a bay leaf.
• Now add the rice it should be unwashed as we require the starch.
• Stir fry the rice for a few minutes then add the tomato mixture.
• Let it cook on a low flame.
• As the rice is half cooked add the beans and sugar or honey and let it cook till soft.
• Heat a pan add 1tsp butter, the chopped capsicum and 1tbsp chopped onion to this add the mashed potato, milk, salt and 2 tbsp grated cheese.
• Stuff the capsicum with rice then the potato and finally grated cheese as much as you desire.
• Grill in a medium oven for 10 mins.

Serve

Stir Fry Karela

Karela is one vegetable who some love and others hate. Karela has its medicinal qualities and therefore becomes an important part of our diet. There are many ways to take the bitterness out of the vegetable.

Some soak it in salted water before use, others apply salt and then squeeze the juice, many apply or add turmeric to the vegetable but whatever the tricks, a little bitterness does exist and this is the taste of the vegetable and should be enjoyed as Nature proposed it.

This variety of cutting the vegetable in thin slices brought down its bitterness and was also crisp.

Ingredients :

• 250 gms karela peel off the outer skin and slice it fine along with seeds.
• 100 gms potatoes cut into fine slices.
• 1 tsp red chilli powder.
• 1/2 tsp haldi.
• 1tbsp dhania jeera powder.
• 1/2 tsp pepper powder.
• 1 tsp amchur powder.
• 1 tsp sesame seeds.
• 1/2 tsp sugar.
• Oil to shallow fry + for cooking 1 tbsp.

Method :

• Heat oil to shallow fry, fry the potato slices and keep aside.
• Fry the karela slices and keep aside.
• Heat 1 tbsp oil when hot add sesame seeds put off flame and add all the dry masalas and salt.
• Stir mix the shallow fried vegetables and stir .
• Now put on the flame and on low heat keep stirring the vegetables tii they are fully cooked.

Serve with Roti or Paratha.

Pharali Kachori (Pattice with a Coconut Cashew nut filling)

This  Kachori reminds me of my mother. She cooked well but was not fond of spending hours in the kitchen.

Of course she was a busy working woman who had to leave home at 6.30 am and would return at 7pm.

Sundays was when she would dish out new recipes. Back then in the sixty's she had taken a fancy to this dish and it would be our Sunday breakfast. A dish which is spicy, sweet and sour and served with spiced curd.

Ingredients:

• 4 potatoes boiled and mashed.
• 2 tbsp cornflour.
• 1/2 tsp salt.

Stuffing:

• 1cup grated fresh coconut.
• 2 green chillies chopped.
• 2 tbsp chopped cashew nuts.
• 1 tbsp raisins.
• 2 tbsp chopped coriander leaves.
• 1/2 tsp sugar.
• 2 tsp lime juice.
• 1 tsp jeera.
• Salt to taste.

Method:

•  Heat 1 tbsp ghee in a pan, when hot add jeera, green chillies, cashew, raisins and stir fry for a min.

• Now add the grated coconut and coriander leaves and put off the flame. 
• Add lime juice.

• Your stuffing is ready.

Outer cover:

• In a vessel take the mashed potatoes, add the cornflour and salt and knead to a smooth dough.

• Make a cup with the potato mixture and place the filling, close.

• Roll in dry cornflour and deep fry.

• Serve with a spiced curd.

•  Accompaniment :  Take a cup of curds and beat it, now add salt to taste, 1/2 tsp sugar and 1/4 tsp red chilli powder mix, cool and serve with the Kachoris.

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Chole Bhature

Chole Bhature, a one meal dish enjoyed by people. This North Indian Punjabi dish is cooked in many ways.

The masalas differ and so the taste. This recipe was shared with me by a friend and a travel show introduced the chutney. I have put together the two recipes and enjoyed a great meal.

Ingredients:

• 250 gms kabuli channa.
• 2 tbs channa dal.
• 1 tsp crushed garlic then chop.
• 1/2 tsp baking powder.
• 1/4 tsp cooking soda.
• 1 tsp ajwain.
• 1 tsp jeera.
• 1/2 cup oil.
• 2 tsp each of red chilli powder and garam masala.
• 3 tsp amchur powder rosted in iron kadai till it turns to coffee brown colour.
• 1 1/2 tsp salt.
• 1 tbsp sliced ginger into julienne.
• 1 tbsp each of coriander leaves and green chillies.

Method:

• Soak channa for 8 to10 hrs.
• In a pressure cooker add channa, channa dal, garlic, baking powder or soda, ajwain and 4 cups water.
• Pressure cook for 20 to 25 mins.
• Remove pressure the channas should be tender to the core.
• In a kadai heat oil, add ginger and lightly fry, add jeera and fry a little.
• Now add roasted amchur powder, red chilli powder and garam masala.
• Reduce heat add the channa and 1 cup of channa water.
• Add salt and cook over medium heat for 20 mins.
• Leave channas in the iron kadai for a couple of hrs, the channa will take a deep brown color.
• Those interested in extra oil tadka, heat 4 tbsp oil add apinch of kashmiri red chilli powder and pour over channa.
• Serve with onion rings, grated beetroot and torn mint leaves.

The Chutney:

• 1 cup mint leaves.
• 1/2 cup coriander leaves.
• 2 green chillies.
• 1/2 inch ginger.
• 1/4 tsp black salt.
• 1 tsp amchur.
• Salt to taste.
• 1 tsp jeera.

• Grind all above ingredients to a fine chutney and serve with channa.

Bhatura:

• 400 gms maida.
• 100 gms semolina.
• 1/4 tsp soda-bi-carb.
• 1/2 tsp baking powder.
• Salt to taste.
• 2 tbsp yoghurt.
• 21/2 tsp sugar.
•  5 tbps ghee.

Method:

• Sieve semolina flour soda,baking powder and salt in a paraat.
• Whisk together yoghurt and sugar.
•  Make a bay in the center of the sieved flour.
• Pour water approximately 1 cup and the yoghurt mixture, start mixing gradually when fully mixed knead into a dough cover with moist cloth and keep aside for 10 mins.
• Add melted ghee and incorporate gradually when fully mixed into a soft dough cover with moist cloth and keep aside for 50 mins. Divide the dough into15 equal portions make balls and keep aside on a lightly greased surface. Cover and keep aside

• Heat oil in a kadai to smoking point, reduce to medium heat, flatten each ball into a round disc or use rolling pin and keep dough between plastic sheet.
• Deep fry to golden brown or just dip in the hot oil turn it once half cooked then before serving por a little ghee on tava and fry it on both sides.
• Some even like to stuff it with grated paneer, chopped coriander leaves, mint leaves and green chillies. The choice is yours
  

Enjoy your meal

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Singaporean Black Pepper Crab

The summer vacation is on and people are out on vacation trying to relax and rejuvenate themselves. 

My family has always prefered the winter vacations but that's another story. I remember my last vacation to Singapore known for its beauty, discipline lifestyle and more important its world cuisine enjoyed by all Singaporeans and foreigners on a daily basis.

Singaporean Crabs is a specialty and I had the opportunity of having it on two occasions in my short stay.

Enjoyed the atmosphere at East Coast and the food at Long Beach restaurant.

Singaporean black pepper crab, it was great taste and fresh crabs.

 Here then is the recipe of the dish, very simple to cook and tasty too.

Ingredients:

• 4 mud crabs.
• 2 tbsp back pepper roasted and coarsley powdered.
• 2 tbsp schezwan pepper roasted and coarsley powdered.
• 2star anise  powdered.
• 2 tbsp white pepper powder.
• 1 tsp fennel powder.
• 2 cloves powdered.
• 1/2 inch cinamon powdered
• 50 gms butter.
• 4  tbsp finely chopped garlic.
• 2 tbsp oyster sauce.
• 1/2 cup Chinese rice Wine or a Dry White Wine.
• 1/2 cup chicken stock or water
• Peanut oil to Deep fry and 2 tbsp for cooking

Method:

• If you have to clean the crabs at home, put them in the freezer for 2 hrs.
• Now with the end of a spoon put it near the end where a triangle like cover is seen.
• Push the spoon in and turn the upper shell will come off.
• Now remove the hair like gills from the main crab. With the help of a chopper chop the crab vertically in two.
• Wash and clean under running water .
• Heat oil for deep fry.
• Deep fry the crabs and the legs and keep aside.
• In a wok heat 2 tbs oil and 50 gms butter, to this add chopped garlic and let it brown.
• Now add all the dry powdered masalas, stir fry for a minute
• Add the oyster sauce, wine and stock or water
• Add very little salt as sauces and crabs are already salty.
• Now add the fried crabs and stir fry till the sauces coat the crabs.
• Serve the crabs with egg fried rice.

 

You can also enjoy just the crabs. Its great fun with lots of friends or family.

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Dadpe Pohe

I am remembering 1960s. My grandfather was around 75 yrs old. He stated his proffession as a broker in the Bombay Stock Exchange somewhere in the 1930s. Now at this late age of 70 + he would deal in shares and go to the stock market on a daily basis by local train from Bandra to Churchgate and then walk it up.

He was a man of principles, a Gandhian by thought and so he traveled by 2nd class in those days.

He was kind at heart but was strict as far as punctuality and honesty went. His emotions he always displayed in his behavior and when he was in a bad mood our little pet dog Jacky would never venture before him.

He had a proper meal before he left for work right from salad, chutney two vegetables, an amti, chapati, rice and butter milk at 8 am sharp. My Grand mother who cooked for 7 members on a daily basis was also in her late sixtes and would get tired by the time she completed all her kitchen chores by 3pm and there at the wooden gate would be my Grandfather back from work. The Wooden gate would creek after it was pulled in different ways and this opening would determine my grandfather's moods which related to the highs and lows of the Share Market.

On such days when Aaji had no time for fancy snacks which she cooked on a regular basis 

Dadpe Pohe would be a great alternative.

This snack involves no cooking, minimum oil made with ingredients available at home and served in few minutes, light and healthy.

Ingredients:

• 2 medium onions finely chopped.
• 2 small tomatoes finely chopped (optional).
• 1 tsp grated ginger.
• 3 to 4 green chillies sliced.
• 1 fresh coconut grated.
• Pinch of sugar.
• 11/2 tsp salt.
• Juice of 3 limes.
• 500 gms thin pohe (beaten rice).
• 3 tbsp peanuts.

Seasoning:

• 2 tbsp vegetable oil.
• 1/2 tsp mustard seeds.
• Pinch of asafoetida or hing powder.
• 1/2 tsp haldi powder.
• 5 to 6 curry leaves.
• 2to 3 dry red chillies.

• Garnish  4 tbsp chopped coriander leaves and 4 tbsp grated fresh coconut.

 

Method:

• Put onions, tomatoes, ginger, green chillies, coconut, sugar, salt and lime juice in a big bowl.
• Gently mix all the ingredients with your fingers so as to extract a little juice.
• Stir in unwashed pohe and allow it to soak the juices For crunchy pohe soak for 3 to5 mins., for softer a little longer.

• For seasoning heat a Tadka pot.
• Add the oil when hot add mustard seeds let them pop.
• Add asafoetida, turmeric, curry leaves and broken red chillies.
• Pour seasoning over the pohe.
• Add peanuts, garnish with coriander and coconut and serve immediately.

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Lau Chingri (Lauki or Bottle Gourd with Prawns)

Cooking fish with vegetables was a new concept to me. It was my marriage to a Bengali that opened a new look to cooking. Fish with vegetables. There are many varieties of fish that are cooked with different vegetables "Lau Chingri" or Lauki with prawns is a delicacy. Each home or family has its own recipes.

This is the way I cook it. Hope the Bengalis enjoy and appreciate.

Ingredients:

• 1 lauki about 400 gms.
• 100 gms prawns preferable small variety.
• 1 big potato cubed. 
• 1 tsp jeera.
• 1/2 tsp kalonji.
• 1/2 tsp methi seeds.
• 2 dry red chillies broken to pieces.
• 1/2 ginger grated.
• 1 tsp roasted jeera powder.
• 1 tsp coriander powder.
• 1/2tsp haldi.
• 1/2 tsp red chilli powder.
• 1/2 tsp sugar.
• 2 tbsp mustard oil.
• 1 tsp pure ghee.
• 1 tsp lime juice .

Method :

• Cut the lauki and potatoes into  cubes.
• Apply haldi to the prawns and keep aside.
• Heat oil and fry the potatoes and prawns separately keep aside.
• In the same oil add the red dry chillies, jeera,  kalonji and methi seeds.
• Add the lauki and stir fry then add the potatoes.
• Now add the powdered masalas, salt and sugar, let it cook on steam.
• Keep a plate on the vessel and pour some water on the plate.
• When the vegetables cook add the prawns stir fry for a minute.
• Put ghee and a little lime juice.

Punjabi Kadhi with Pakoras

Punjabi Kadhi with Pakoras. 

My elder daughter has mastered the art of Punjabi cooking after she married a Punjabi. There are many dishes I learnt  from her and this is one of them. Punjabi Kadhi is prepared in two ways, one with pakoras and the other without. The one without Pakoras has onions in the tempering.

This one I cooked has the pakoras, a one dish meal that taste good with steamed rice.

Ingredients:

• 2 cups curds should not be very sour.
• 2 tbsp besan or channa dal atta.
• 1 tsp coriander seeds coarsley crushed or if you like use it whole.
• 1 tsp fennel seeds crush or use it whole.
• 2 whole dry red chillies.
• Pinch of haldi.
• Salt to taste.
• 1 tsp finely chopped ginger.
• 1 tsp finely chopped garlic.
• 1/2 tsp methi seeds.
• 1 tsp red chilli powder.
• 2 tbsp mustard oil  .

For the Pakoras.

• 4 tbsp grated cauliflower.
• 1 potato boiled and mashed.
• 2 onions finely chopped.
• 2 green chillies chopped fine.
• 1/2 tsp ajwain.
• 4tbsp coriander leaves.
• 1 cup besan.
• Salt to taste.
• 2 tsp red chilli powder .
• Mustard oil to deep fry pakoras.

Method :

To make pakoras

• Mix  ingredients for pakoras except besan and oil, and mash them with your fingers.
• Now add the besan and mix, see if you can make balls or else add a little water.
• Deep fry in mustard oil and keep aside.

The Kadhi:

• Mix curds and besan and with the help of a beater make a smooth paste keep aside. 
• Heat mustard oil to smoking point.
• Put off flame and add the dry red chillies, coriander, methi and fennel seeds.
• Now put on fire stir and add ginger, garlic and stir.
• Add the haldi, hing and red chilli powder immediately add the curd mixture so that you retain the color.
• Keep stirring on a low flame for 5 mins.
• Add 2 cups water and keep stirring and let it cook for 10 mins.
• The kadhi is ready.
• If you do not desire to add the pakoras then add 1 chopped onoin with the ginger garlic.

• Serve kadhi with rice and add pakoras just before serving
• Return flame and let them cook.

• 6 tbsp besan.
• Salt to taste.
• 1 tsp kasuri methi.
• 1/2 tsp haldi.
• 4 tbsp chopped coriander leaves .

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Kheema-Kaleji with Dill leaves.

It was our addiction of eating on Chandan's Food cart that my husband Shubir and me, developed a liking for this very common dish Kheema Kaleji. Today when I cooked the same I gave it a twist of flavor. Added

a few tbsp of chopped Dill that's Shepu (in Marathi) or Suva by other names. It has a unique flavor enjoyed by some and unacceptable to others. With my family members there are two groups. But those who do enjoy the taste of Dill try this. Many years ago M. J. Cafe at Marinelines, used to sell Mutton Kheema samosas with Dill in the stuffing.

Ingredients:

• 250 gms Mutton mince 100 gms kaleji.
• 1 large onion finely chopped.
• 1 tomato finely chopped.
• 4tbsp finely chopped Dill.
• 2 tbsp coriander leaves, 2green chilies, 1 tbsp mint leaves, 1/2 inch ginger, 6 garlic cloves made into a paste.
• 1 tsp coriander powder .
• 1/2 tsp jeera powder.
• 1 tsp chilli powder.
• 1/2tsp haldi powder.
• 1 tsp garam masala powder.
• 2 tbsp coriander leaves chopped to garnish the dish.

 Method :

• Heat a pan and add 2 tbsp ghee or a combination of 2 tbsp butter and 1tbsp oil.
• When hot add the chopped onions and stir fry till its golden brown.
• Add the green masala , tomatoes and Dill stir fry adding salt.
• When ghee separates, add the dry masalas.
• Add the kheema and the kaleji, stir fry adding spoonfulls of water to avoid burning.
• As the kheema and masalas mix well, add 1cup water cover and cook till meat is tender and water has dried up.
• Garnish with coriander leaves and a slice of lime.

Serve with Pav or Paratha or a Roti of your choice.

Aloo Parval Subzi (Potato & Pointed Gourd Subzi)

I saw the movie "Piku" yesterday. A touching film about a father and daughter's relationship .

I was my father's loving daughter . He had the hope and confidence to teach me a lot of things 

swimming, hockey, public speaking, French conversation, the courses were all lined up for me and 'no' was not an answer my daddy would accept. My brother was just the opposite he would unknowingly act in ways that would dis-appoint my daddy and their relationship drifted to a point of no return. After my mother's death, daddy started living with me and here starts "Piku"s story. Daddy was Prabhakar close to Bhaskor (in the movie Piku) and in mood swings and health matter's Bhaskor's twin. Visits to doctors was a routine, each morning he would wake up with a new medical problem and insist on a medical trip. His favorite food was a box of medicines and he was okay for his age except he was bed ridden after a hip injury. But this dependance on someones support landed us in many odd situations when he would not agree to the helps we hired and would ask for change untill one day I was left alone to look after him. He desired to buy a motorised wheel chair and roam around the streets of Mumbai like Bhaskor did on his bicycle. Only this time I was adamant and would not let him have his way. He had strong food preferences too. The temperature of the food served had to be hot or he would return the dish and refuse to eat. On many occasions I had seen my mother warm up his Dal midway in the meal, so that it was pipping hot when he poured it on rice after eating his chappati.

Parval was one vegetable he never wished to see. Once he even warned me never to buy that vegetable.

The irony was its my husbands favorite so unknown to daddy and for the love of Shubir I would quietly cook it and serve him.

This recipe he enjoys because I then don't have to cook Dal.

Ingredients:

• 6-7 parvals.
• 2 potatoes.
• 2 medium tomatoes.
• 1 tsp ginger chopped.
• 1 tsp coriander powder.
• 1 tsp jeera powder.
• 1/2 tsp red chilli powder.
• 1/2 tsp panch phoran ( mix of jeera, mustard seeds, kalonji, methi seeds, and fennel seeds in equal quantities.)
• Pinch of hing.
• 1/2 tsp haldi.
• 1 tsp sugar.
• Salt to taste

Method :

• Cut the vegetables in quarters.
• Blanch the tomatoes and puree them with the ginger.
• Heat a pan and add mustard oil about 2 tbsp heat till smoking point.
• Add the panch phoran and hing.
• Add the vegetables and stir fry for 5mins.
• Add the dry masalas and salt and 1 tsp sugar mix for a min.
• Add the tomato puree and 1cup water and let it cook covered till vegetables are cooked
• Serve with Roti.

Like Bhashkor, Daddy bid me Good Bye in his sleep. Indeed a rude shock when I went to wake him up.

It was 'Raksha Bandhan' and his younger sister had come to tie Rakhi.

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Rajma-Chawal

Rajma  Chawal: 

My two daughters went to a school where lunch was offered if you joined the lunch scheme. This was optional and most of the young kids joined. It was a real boon for us, working mothers, as it meant we did'nt have to struggle packing lunch for kids who were fussy about their daily meals. Both the girls enjoyed one dish the lunch scheme offered Rajma Chawal and the Punjabi lady caterer did a good job. It was her samosas that attracted mothers too. Often mothers would buy the samosas to carry home.

But here was the introduction for the Rajma in my Maharashtrian household. I was therefore compelled to learn the recipe and create a tasty dish to be had with steaming Basmati rice and a dollop of ghee.

Ingredients:

• 500 gms Rajma.
• 100 gms chopped onions.
• 100 gms chopped tomatoes.
• 15 gms chopped ginger.
• 15 gms chopped garlic.
• 2 black cardamom.

• 2 green cardamoms.

• 1 tbsp kashmiri chilli powder.
• 1/2 tsp haldi powder.
• 3 tbsp desi ghee.
• 4 tbsp chopped coriander leaves.
• Salt to taste.

Method :

• In a pressure cooker put the soaked Rajma, the black and green cardamomns and pressure cook for 15 mins. Remove pressure and discard the cardamoms.
• Heat a pan with the ghee.
• Add chopeed onions and let it brown, then add the ginger and garlic.
• Bhuno for 2 mins.
• Add the tomatoes and bhuno when ghee separates, add haldi and chilli powder
• Now add the boiled Rajma along with the liquid, cook for 10 mins.
• In between mash the Rajma to get a thick gravy.

Serve with steamed rice and a Raita of your choice and pickle.

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Paya Masala

Paya, a dish, I love to eat specially when its raining or in the cool winters. Paya is not a dish enjoyed by some but those who love it and have tasted it would always ask for more. How do I cook it ? In my house when the ladies were vegetarians these lamb trotters as they are known in English were a big No. 

I first learnt to eat this dish in its soup variety on a small cart that stood next to the Telephone Exchange at Khar (West). The year was 1974 and Chandan the owner would arrange different parts of meat around a huge tava, kaleji, boti, chap and next to him was a big pot filled with Paya Soup. This was also his stock to prepare the other delicacies. I remember for clear Paya Soup we used to pay Re.1/- and if we wanted Paya in it it would be Rs.2/- with a garnish of coriander leaves, mint leaves and lime juice.

Those were the days, just the two of us a good budget meal to suit our pallet and pocket, but the masalas he used was a mystery, still is. Chandan left that spot with his cart many years ago but the taste lingers and I had to find a way to cook Paya Masala. This is what I did.

Ingredients:

• 3 payas cut into pieces from the butcher.
• 1 tbs ginger chopped.
• 1 tbsp garlic chopped.
• 1green chilli paste.
• 3 tbsp chopped coriander leaves.
• 1 lime.
• I used Nalli Nihari masala, it contains salt so no extra salt required.
• If you do not get this masala then equal quantites of dhania, jeera, chaat masala and a few cloves, 1/2 inch dalchini powder, 1 tsp pepper powder and 1 tsp amchur powder.
• 1onion finely chopped.
• 1 tomato chopped.
• 1tsp red chilli powder.

Method:

• In a pressure cooker put the payas, add 1tsp chopped ginger and 1tbsp mint leaves  and pressure cook for 15 mins or till Payas are soft.
  
• Heat a pan or big tava if you have one,  add 2 tbsp oil and 1tbsp butter.
• When hot, add onion and fry till brown, add the ginger garlic paste and the green chilli paste.
• Keep frying add little paya stock, if the masala is burning. Add chopped tomato and the Nihari masala, if you are using your own masala add salt and then the masalas add the paya pieces and coat with the masala keep adding stock at intervals by spoon so the quantity is not much. 
• When the payas are well coated with the masalas and the oil separates sprinkle lime juice, chopped coriander and mint leaves.
  

Serve with Pav and Onion Lacchas.

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Tomato Bharta

Tomato, a fruit or vegetable, whatever you call, it is not what I like and what I avoid cooking. In my maternal home tomatoes was never a part of our diet and none of the family members ever had a desire of eating it. Our non-veg recipes never included tomato. It was destiny that when my father-in-law came visiting us for the first time, I cooked stuffed tomatoes and he accepted me into the family. It is strange, today, I still have not accepted the vegetable but cook it in most of my recipes because my husband and kids love it. This then is Tomato Bharta for my husband who can chomp on raw tomatoes too.

Ingredients:

• 3 large firm tomatoes.
• 1 onion chopped fine.
• 1 tbsp roasted and crushed peanuts.
• 1 tsp coriander seed powder.
• 1 tsp jeera powder.
• 1/2 tsp haldi.
• 1 tsp red chilli powder.
• 2 tbsp chopped coriander seeds.
• 1 tsp mustard seeds.
• Few curry leaves.
• 2 tbsp ghee.

Method :

• Heat a pan, add ghee.
• Add mustard seeds, when they splutter add curry leaves and chopped onions.
• When the onions change color, add tomatoes cut into 1inch pieces.
• Let the tomatoes cook for 5 mins.
• Add the peanut powder, masalas and salt.
• Add 1/4 cup water and cook till water evaporates.
• Mix coriander leaves.

Serve with Paratha.

Stuffed Garlic Bread

In my childhood on a hot sultry summer day my grandmother would serve me "Dahi Bhat". Dahi Bhat was a very cool and comforting meal with a little pickle beside it for the few elder kids. The taste of curds, milk, cream and salt mixed in the right proportions by the warm loving fingers of a grandmother's love was a treat we looked forward to. Today times have changed my granddaughters when they come to stay with me expect something fancy and 'hep' as they call it. I therefore have to devise new ways to present common food ingredients. They hate capsicum and salad leaves that goes under the title 'ghaas phus', so I avoided it, you can include that, it taste good and looks good.

Ingredients:

• 1 Garlic Bread.
• 1 chicken breast.
• 1 tomato.
• 1 cucumber.
• 1 onion.
• 1 tbsp Balsamic Vinegar.
• Salt and pepper to taste.
• 1/2 carrot, 1 stem celery, 1/2 onion, 1bay leaf  and chicken to be boiled together.

Method :

• In a bowl, shred the boiled chicken the stock can be used for clear soup.
  
• Slice tomatoes vertically, same with cucumber and onion.
• Mix chicken and vegetables, add balsamic vinegar, salt and pepper.
• Make a horizontal slit in the bread and  make a pocket, do not separate it.
• Apply butter if you like.
• Place the stuffing.
• If you like, place salad leaves of your choice and roasted sliced capsicum.
• Cut into desired pieces and serve with a mix of mayonnaise and tomato chilli sauce.

 

Serve with a fruit juice of your choice.

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Shami Kebab

Its my younger daughter's birthday today. What do I cook to please her? You might think a mother should know what her child likes. Today Shoma is an adult, very conscious about her food intake. I am always monitored for the amount of oil, ghee and butter I add in my cooking. Its very good she is conscious, health is wealth. But that makes my job of cooking difficult because I go easy on the oil , butter and ghee.

That's just why I was in a dilemma what do I cook for her?

Let me first begin by making the birthday ritual "Payesh" , she enjoys it.

Kebabs have always been her favorite food and she has also mastered to cook them for the parties she holds for her friends and relatives.

Today I am cooking her and the family's favorite "Shammi Kebab"

Ingredients: 

• 500 gms mutton kheema.
• 2 tbsp channa dal.
• 1 large onion grated or sliced.
• 1 1/2 tsp salt.
• 1/2 tsp red chilli powder.
• 1/4tsp haldi.
• 1 tsp crushed garlic.
• 1 cup water

Method :

• Put all the above ingredients in a cooker and pressure cook for 10mins.

• Remove pressure and dry out all the liquid.

• You must be careful to really dry it out or else the kebabs will split while frying.

• To this mixture add 1tbsp each of green chillies chopped,chopped coriander leaves, and chopped ginger

Mix 1/4 tsp garam masala ( recipe below)
Grind the mixture in a food processor.
Add 1 egg and 1tbsp lime juice
Mix form Kebabs and deep fry
Please try out 1 kebab when frying to assure that the mix is proper and it does not split
Then fry the rest

Enjoy the kebeb with pudina chutney and onion salad.

Moghlai masala,  used for most Non-Veg dishes and in Kebabs.

Moglai Masala

• 50gms coriander seeds.

• 25gms jeera.

• 25gms cinamom

• 15gms black cardomons

• 10gms cloves

• 15gms black pepper

Method:

• Slightly roast all separately in a pan iron pan prefered and grind together and store.

Chilli Chicken

Chinese Food has made a place in every foodies heart. Countries across the World enjoy this food and adapt its cooking to suit their taste. India is no different. Chinese food is found in each and every nook and corner. Rich eat it in Fine Dine restaurants that announce authentic cuisine, still it is different to what I ate in Hongkong or Singapore. The Chinese street food is another topic altogether. If you invite a Chinese to taste the food, he would say the Indians use soya in their cooking. That's how close is the only common factor, soya sauce, the rest are all Indian masalas. My friend's mother used jeera once to cook Chinese fried rice.

Chilli Chicken is one dish loved by most. Anyone who loves to eat Chinese, loves chilli chicken.

This recipe is then for those who love the dish but don't know how to cook it.

Ingredients:

• 400 gms boneless chicken.
• 2 eggs
• 4 tbsp corn starch.
• 2 tbsp soya sauce.
• 2 tbsp green chilli sauce.
• 2 onions.
• 8 cloves garlic.
• 6 green chillies.
• 2 medium capsicums.
• You can also mix red and green fresh chillies for color.
• 3 tbsp oil + to deep fry.
• 1/2 tsp crushed peppercorns.
• 3 cups chicken stock if you want gravy.
• 2 tbsp vinegar.

Method :

• Cut chicken into slices finger shaped.
• Add eggs and 4 tbsp corn starch, salt, 1 tbsp each of soya sauce and chilli sauce.
• Marinate for 1/2 hr.
• Mix remaining corn starch in water and keep aside .
• Cut onions into thick slices.
• Finely chop garlic.
• Slice green chillies and capsicum.
• Deep fry chicken pieces and keep on absorbant paper.
• Heat wok, add 3 tbsp oil, add garlic, stir fry, add onions and chillies.
• Add the fried chicken pieces and stir.
•  Now add the capsicum and vinegar stir.
• At this point if you wish add 1 tbsp roasted sesame seeds and 1tbsp honey for a glaze.
• If you prefer gravy then after you add onions and chillies add the remaining marinade, chicken stock and salt. Bring to a boil and stir in corn starch dissolved in water.
• Cook on high heat as the sauce thickens add the chicken pieces and capsicum.
•  Stir and serve Hot.

Chilli Chicken can be eaten as a starter or the gravy variety can be had in the Main course with Fried Rice.

Note: Always cook Chinese food on a HIGH FLAME.

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Aloo Paratha

"Aloo Paratha" Punjab's favorite breakfast. Today this Paratha is cooked all over the country in different ways but the taste of Punjab is rarely found outside the State. What I have never liked is people cooking an aloo bhaji or subzi and stuffing it.

I have traveled North India on a few trips and I have enjoyed eating the Parathas on a cold wintery morning.
The smell of Ghee makes you hungry and the weather makes you consume quantities you thought you could never consume.
On One of our trips to the North India by car we stopped at a dhaba for breakfast. The owner, an old man was amused to see us with our two young girls traveling through Punjab. A friendly man, he struck a conversation with me. I must admit in my house when traveling my husband and daughters do not communicate with strangers and resent me from chatting with outsiders too. This old man was friendly and I participated in a chat with him telling him about our trip and our travel experiences. Just then the hot parathas were served.
I had the first bite and I needed the recipe of the paratha and the chutney. Maybe the expression on my face compelled my new friend to share his recipe which is quite  rare when someone sets shop.
But the kind soul sat next to us and this is what he shared.

Ingredients:

Stuffing:

• 3 boiled potatoes.
• 1 medium onion finely chopped.
• 2 green chillies chopped.
• 1/2 tsp red chilli powder.
• 1tsp amchur powder.
• 1tbsp roasted jeera powder.
• 1tsp coriander seeds, 1tsp caraway seeds (shahjeera) crushed coarsly.
• 3 tbsp chopped coriander  leaves.
• 1 tbps finely chopped ginger.
• 2 cups atta  knead into dough with 1/2 tsp salt.
• Salt to taste for stuffing.
• Ghee for roasting parathas.

Method : 

• Mash the potato and mix all the ingredients except ghee.
• Now take a ball of the atta stuff with the filling.
• Roll into a paratha and roast on hot tava with pure ghee.
• Use as little or more according to taste.

The Chutney:

• 1 bunch mint leaves.
• 1/2 bunch coriander leaves.
• 2 spring onions or 1 small onion.
• 1 medium tomato.
• 1/2 tsp black salt.
• 1 tsp amchur.
• 1 tsp chat masala.
• 2 green chillies.
• 2 tbsp curds.
• Grind the above ingredients to a fine paste and serve

Serve Parathas with white butter, chutney and a mixed pickle 

Enjoy with a glass of lassi. 

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Appe

 

My mother's family comes from Karnataka. I have only learnt about this from the association we had with my mother's cousin who lived in Sankh near Bijapur. My mother's cousins from Bijapur are close to us and I as a child have spent some memorable vacations in Bijapur, where my mother's uncle had a huge bungalow facing the Gol Gumbaz.

Its from this connection that I have eaten these recipes cooked in Karnataka. "Appe" was one of my favorite breakfast. Its cooked in two ways savory and sweet. Today I am sharing the savory version which is enjoyed in my house.

The preparation  requires a special pan like the one you see in this photograph.

Its called an appe pan. In the earlier days it used to be made of alloys but today the non-stick variety is available. It needs just a brushing of oil so the dish is non greasy.

Ingredients :

• 2 cups Idli Rava or small grain rice.
• 1cup urad dal.
• Salt to taste.
• 2 inches ginger.
• 2 green chillies.
• 1 tbsp jeera.
• 2 dry red chillies.
• Slivers of fresh coconut 2 tbsp.
• 2tbsp chopped cashew nuts.
• Some curry leaves.
• 1 tsp oil for tempering.
• 1 tsp mustard seeds.
• 1/2 tsp methi seeds.
• Few curry leaves.
• Pinch of hing.

Method:

• Soak the dals separately for 6 hrs.

• Then grind them separately and mix.

• If using Idli Rava soak for 15 mins and wash in several waters to get clear water.

• Mix with the rice paste and let it ferment overnight.

• Next day add salt, ginger, jeera and green chilli paste you could add little pepper powder.

• Now for tempering heat 1tsp oil to this add 1/2tsp methi seeds, 1tsp mustard seeds 2 red chillies broken to pieces and curry leaves.  Add the coconut slivers and cashew nuts.

• Pour in the batter and cover it for 5 mins.

• Prepare the Appe Pan by greasing the holes and pour the mixture.

• Cover and let it cook for 5 mins turn over and cook other side.

• Both sides will be light brown.
  

 Serve with a coconut chutney.

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Hawaiian Chicken

 

The other day I checked in my refrigerator for things to whip up a light dinner. I found I had 1 chicken breast and no other vegetables. A big question mark. I sat at the dinning table wondering what to do. My husband had asked me twice if he needed to go shopping for vegetables, I had said no. Now how could I tell him to go shop.The fruit bowl on the table stared at me. Idea....... if I had no veggies, fruits would be an option, good or bad, I did not know at that time. I decided to name it Hawaiian Chicken because I used fruits and chicken. You can plan and replace wine with White Rum or if you do not like alcohol, use tender coconut water or sugarcane juice and change the fruit to Pineapple . The choices and options are many. You choose you cook.

 

I decided to follow my mind. 

Ingredients :

• Chicken leg or breast. I had 1 chicken breast..
• 1 apple.
• 1 pear.
• 1/2 cup thick curds take hung curds if you have time.
• 1/2 tsp mustard oil.
• 1 tsp olive oil.
• 1 tsp ginger garlic paste.
• 1 tsp coriander powder.
• 1/2 tsp roasted jeera powder.
• 1/2 tsp amchur.
• 1 tsp kasuri methi leaves.
• 1/2 cup red wine.
• 1 tbsp black pepper.

Method:

• Beat the curds and add all the above masalas and both type of oils.
• Marinate the chicken to which you make slits and the fruits cut in roundels.
• Keep aside for 3hrs.
• Heat a grill pan very hot till it smokes.
• Now brush oil and place the chicken and brown on both sides.
• Now place the fruits and the marinade and turn after short intervals the fruits and chicken.
• As it dries up pour 1/2 cup red wine and Flambe (tilt towards fire the flames will engulf the alcohol and emit a great fragrance.

The dish is ready to serve.

 

Enjoy a light delicious meal with your favorite poison.

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Green Peas Karanji

Green Peas, a vegetable loved in my house. My brother who never ate any vegeatable other than potatoes loved to eat peas. It was my aunt who would cook peas in different ways. This "Karanji" was one of them. Karanji is actually cooked for Diwali as a sweet with coconut and sugar filling. This one was a savory item prepared in our family as we were not fond of sweets.

Peas is consumed in large quantites in our house specially in season. It is cooked in various recipes on a daily basis. I remember a story my grandmother would tell me. In the 30's my grandfather would order vegetables from the farms directly, peas used to come by the bullock cart. The whole cart of peas would be offloaded in the front yard and all family members would participate in shelling the peas.

This then is the recipe of peas stuffed in a puri shaped in a half moon and fried.

Ingredients :

• 500 gms peas.
• 1 large onion.
• 3 tbsp grated coconut dry .
• 1 tsp chilli powder.
• 1/2 tsp haldi.
• 1 tsp garam masala.
• 2 tbsp chopped coriander leaves.
• 1 tbsp ginger garlic paste.
• 1 tsp mustard seeds.
• Pinch of hing.
• 2 tbsp oil + to deep fry.
• 2 cups wheat flour.
• Salt to taste.

Method :

• Make a stiff dough with atta add 1 tsp ghee if you like with a little salt and make dough for puris.
• Heat a vessel and add 1tsp oil.
• To this add 1 sliced onion and stir fry when brown add the grated dry coconut and brown it make a dry paste of this.
• In a pan add 1tbsp oil when hot add mustard seeds and hing.
• When the seeds splutter add the peas salt, haldi, red chilli powder add a little water and let the peas cook.
• When soft, add the garam masala and the coconut mixture dry out the vegetable .
• Sprinkle coriander leaves and cool.
• Make large puris of the dough.
• In the center place the peas mixture and fold to make a semi circle. Seal it with help of little water and cut or curl along the edges to seal it and take care to see the stuffing does not spill out.
• Deep fry and serve hot.
• You could serve it with a coriander chutney tomato sauce or tamarind chutney.

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