Kheema Hariyali

In Bengali homes it is the man of the house who does the kitchen essentials shopping. In my house it is no different. Today is my 100th post since I started this blog. I therfore decided to shop myself ofcourse he drove me around. My first stop was at the vegetable market. The vegetable seller who sold green masala was arranging his goods, I saw the fesh green garlic available in the winter, just for a few months. This will be my ingredient for the 100th recipe. Then I bought mint, coriander, ginger and dill, with some mutton kheema and kaleji. I was ready to cook. Thus for the first time I cooked this Kheema Hariyali. My husband enjoyed this finger licking recipe. I hope you try it and enjoy it as much as we did. 

Ingredients:

• Mutton Kheema with a few pieces of Kaleji,  total 250 gms.
• Curds 2 tbsp
• Turmeric powder 1/2 tsp
• 1 bay leaf
• 10 to 15 sprigs of fresh garlic, remove the white threads and use the garlic with the green stems
• 3 tbsp chopped Dill
• 3 tbsp chopped coriander leaves
• 3 tbsp chopped mint leaves
• 3 green chillies or to your spice taste but we will not use red chilli powder.
• 2 medium onions chopped fine
• A piece of coal 2 cloves and 1tsp ghee for smoking the meat
• 3 tbsp pure ghee.
• 1/2 tsp garam masala 
• 1 tsp lime juice

Method:

• Wash the kheema and kaleji, add the turmeric and curds and marinate minimum 3 hrs.
• Heat the coal on the gas till red hot. In a katori place the burning coal add the cloves put it on the meat. Now pour the ghee and trap the smoke with a tight lid. Keep it trapped for 10 mins.
• Make a paste of green garlic, dill, mint & coriander.
• Heat the ghee and to this add a few bay leaves add the chopped onions and fry till it turns golden brown.
• Add the kheema and kaleji and saute for 5 mins.
• Add the green paste of fresh garlic, dill, coriander, mint and saute for a few mins till oil oozes.
• Add chopped green chillies and salt to taste.
• Add 2 cups hot water and cook till meat is tender. You can also use pressure cooker then add only 1 cup of plain water.
• When meat is tender add 1/2 tsp garam masala powder mix add 1 tsp lime juice and remove from flame.
• Serve with your choice of Bread, Pav, or Roti.

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Tikhat Shankarpali (Diwali Menu)

Diwali the annual festival of lights. Diwali to me means beautiful memories of the festival's preparation.

We had three ladies in the house my Aaji, Aai and Mavashi. Aai and Mavashi were working ladies but they would put in their best efforts to give a personal touch to the Diwali Magic. The "Faral" or the sweets would be distributed to friends and relatives.They were all homemade. The ladies would work late into the night after job or wake up at dawn to cook before leaving for work. A variety of sweets and savories were made in large quantities. My Mavashi would do beautiful Rangolis in the courtyard before the house. 

Today I try to keep that tradition but being a senior citizen my daughters are reluctant to let me do "Faral" at home when "Faral" options are available in the market.

I will make a few items at home may be three but they will be our old recipes come to me from my Aaji and Aai .

Today I made this Tikhat Shankarpali as my husband and I eat less sugar and would not be able to enjoy the sweet variety.

Tikhat Shankarpali

 Ingredients : 

• 400 gms. maida
• 1 tbsp kalonji
• 1 tbsp ajwain
• 1 tbsp black pepper
• 3 tbsp pure ghee that is ice cold
• Salt to taste
• Oil to deep fry

Method :

• Take a big thal and put the maida with salt, kalonji, ajwain, black pepper coarsley ground and the ghee .
• Rub the maida with your fingers till a rava like consistency is formed. 
• I used the food processor as my fingers don"t have that strength.
• Now add water to make a stiff dough.
• Keep aside for 30 mins.
• Roll into thin chappatis and cut into diamond shapes.
• Deep fry in hot oil on medium heat.
• Store when cool in airtight containers.

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"Bhajanyacha Peeth" (A multigrain atta used for Chaklis and Thalipeeth)

Ingredients:

1. 100 gms Urad Dal
2. 100 gms Jowar
3. 200 gms Channa Dal
4.  100 gms Yellow Moong Dal
5. 1 Kg Rice (thick variety)
6. 200 gms Wheat
7. 100 gms Poha (thin variety)

A Hundred year old recipe from my Grandmother's vault.

Dry roast the above ingredients separately and then grind them.

This is your basic atta for the Chaklis. Now take the required quantity and to this add salt, red chilli 

powder, haldi, dhania jeera powder, sesame seeds and a little asafoetida. Add one ladel hot oil and knead the

Dough. 

With a chakli press make Chaklis and deep fry.

When cool store in air tight container.

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Chicken with Walnut, Mushrooms and Bamboo Shoots.

Chicken with Walnuts, Mushrooms and Bamboo Shoots

A small get together of our immediate family, my daughters, son-in laws and my granddaughters.
I got into the mood of cooking something special as on a daily basis I don't indulge in much fancy cuisine.
So I decided to cook Chinese, with Bamboo shoot in the house and my husbands love for Walnuts and Mushrooms.
I put together these ingredients with Chicken. One of the dishes on the Menu. They all enjoyed.

Ingredients:

• Boneless chicken 500 gms. I used breast pieces.
• Egg 1.
• Walnuts 50 gms.
• Bamboo shoots 6 pieces.
• Button Mushrooms 6.
• Green capsicum 1.
• Yellow and Red Pepper 1/2 each.
• 1 stalk Celery.
• Onion 1 medium
• Cornstarch 6 tbsp 4+2.
• Salt to taste.
• Soy sauce 2 tbsp.
• Garlic 6 cloves.
• Dry Red Whole Chilies 3.
• Oil 3tbsp + to Deep Fry.
• Sugar 1/2 tsp.
• Chicken Stock 1 1/2 cups.

Method:

• Cut boneless chicken into 1" size pieces.
• Mix egg, cornflour 4 tbsp, salt and 1tbsp of soy sauce into chicken pieces. Leave aside for 1/2 hr.
• Finely chop garlic, cut onion into 4 pieces and seperate the layers.
• Cut capsicum and bell peppers into one inch pieces.
• Cut celery into one inch pieces do not use the leaves.
• Cut mushrooms into one inch pieces or make 4 pieces of one mushroom.
• Boil walnuts in a little water for 2 mins and then strain.
• Dry out the walnuts.
• Break red chilies into two pieces.
• Heat sufficent oil to deep fry the chicken pieces. Fry each batch for 2 to3 mins.
• Now heat 3 tbsp oil in a Wok, add chopped garlic, red chilies, add onion, celery, mushrooms and walnuts one after another. Stir fry for couple of mins.
• Add soy sauce, sugar, chicken stock, and salt to taste. 
• Bring it to a boil, stir in a paste of 2 tbsp cornflour with 2 tbsp water and add to gravy keep stirring continuously.
• Add fried chicken pieces, boiled bamboo shoots, capsicum pieces and cook for a couple of minutes. tossing and turning continuously. 
• Remove to a platter and serve with Fried Rice or Noodles.

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Chinese Spring Roll (Veg)

It's after a long time that I am back writing my blog. It's just that I have a lot of recipes but since my husband and I live alone, we are senior citizens and diabetics. I was finding it difficult to cook so many dishes so that I could post the photographs. Then, we could not consume all the food and I could not throw it either. Any way that's  my problem and I should not sound as if I am complaining. My non-participation upset some friends and relatives and they coaxed me to start blogging. So hear I am once more excited as ever to share my recipes. Today I am sharing my families favorite Chinese snack. Veg. Spring Rolls with Szechuan sauce.

I first had a taste of Chinese in the sixties. Mumbai then had some Chinese joints with a limited menu and sliced duck with bamboo shoot used to be a favorite.Today there are many restaurants and a longer menu, lots of variety. I learned to cook Chinese in the seventies in a proper Chinese cooking class. Since then I cook for my family and friends and inspiration from many Chinese Chefs.

Ingredients :

• 1 medium onion
• 2 carrots
• 1 small capsicum.
• 1/2 small cabbage
• 2 spring onions
• 4 tbsp bean sprouts
• 1 tbsp soy sauce
• 1/4 tsp white pepper powder
• Salt to taste
• Oil 2 tbsp+ to deep fry.
•  Spring Roll Wrapper.
• 1 cup corn starch.
• 1/4 cup refined flour
• 2 eggs

Method :

• Wash and cut all vegetables into julienne. 
• Finely shred cabbage.
• Heat 2 tbsp oil in a pan when hot add the sliced onion, and carrot stir fry briefly.
• Add capsicum and cabbage continue for a minute add soy sauce, pepper and salt to taste.
• Add bean sprouts and spring onions with greens, cook for 1/2 min. stir frequently.
• Remove from flame and bring it to the room temperature.

Spring Roll Wrapper.

Method:

• Mix together the cornstarch, flour salt and eggs . Add 2 cups of water and whisk to a smooth mixture.
• Strain through a fine sieve and keep batter aside for 15 mins.
• Heat an 8 inch Non stick pan. 
• Oil the pan with a spray or put 1 tsp oil swirl the pan and drain the excess oil.
• Put a ladle of the batter, swirl it around put excess batter back in vessel and cook the wrapper till the edges start curling. Remove to a plate that is dusted with flour cooked side up. Remember wrapper has to be cooked on one side cool 
• When all wrappers are ready. Place the filling on the cooked side fold the down portion the the sides and start rolling add a little egg flour mixture to stick the ends
• Deep fry two rolls at a time to a golden brown color and serve with Szechuan sauce

Szechuan Sauce

Ingredients:

• 10 to 12 whole red kashmiri chilies deseeded.
• 2 green chilies finely chopped
• 2 spring onions finely chopped keep white and green portions separate
• 1 inch ginger grated
• 10 cloves garlic keep 2 and 8 separate
• 3 inch stalk of celery finely chopped
• 3 tbsp tomato sauce
• 2tsp vinegar
• 1/2 cup stock / water
• 1/2 cup oil. Peanut oil is preferred.
• Salt to taste

Method:

• Boil red chilies in one cup water for 7 mins 
• Grind the chilies with 8 cloves garlic to a smooth paste
• Heat oil add the 2 cloves garlic finely chopped, add green chilies also finely chopped white of spring onions and ginger and cook for a minute. 
• Add red chili garlic paste continue saute add stock or water.
• Add celery,tomato sauce or ketchup salt and stir and blend well for about 2 mins.
• Add vinegar and chopped spring onion greens cook for 1/2 min and take off the heat.
•  Cool and Store 

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Clams (Tisrya)

Clams is one food enjoyed by my family. There are various ways in which you can cook them. The important thing though is the cleaning. For those who would like to cook them for the first time. Wash the clams many times till the mud is out and then with very little water  just about cover it and steam them for 5 mins. The clams will open remove the flesh with a spoon or your fingers and cook them the way you choose.

If you are used to cooking clams then with the help of a knife pull open the shell and discard the portion which does not have the flesh. You can also push the flesh to one side of the shell and discard the other half.

Retain the juice in both varieties. Don't throw the water in which you have steamed, strain it to discard any unwanted sea impurities and use it for the gravy.

Today I am sharing a simple curry which can be enjoyed with steamed rice.

Ingredients:

• Clams as many as you see in the photograph.
• 1 big onion roasted on open flame of gas till the red skin is charred.
• Cool remove the skin and use the pulp.
• 1/2 of the dry coconut shell. Grate or roast like onion and use for masala.
• 1 tbsp chilli powder.
• 1 tsp kashmiri chilli powder.
• 1/2 tsp haldi powder.
• 1 tsp coriander seeds.
• 1 tsp fennel seeds.
• 1 tsp jeera seeds.
• 1/2 tsp black peppercorns.
• 3 cloves.
• 1 1/2 inch cinnamon.
• 1 tbsp garlic crushed.
• 6 tbsp oil.

Method:

• Heat a pan and add 2 tbsp oil.
• To this add sliced onion and stir fry till golden.
• Add coriander seeds, fennel seeds, jeera, pepper, cloves, cinnamon and roast a few mins.
• Add grated dry coconut and roast till brown.
• If you are roasting coconut on direct flame the grate after roasting and just add to roasted masala.
• Grind the masala with a little water.
• Heat the same pan and add 4 tbsp oil.
• When hot add 1 finely chopped onion fry till golden brown.
• Add the crushed garlic and cook till light brown.
• Add the clams, haldi and both chilli powders.
• Add very little salt 1/2 tsp as clams are salty.
• Add water and let it cook for 5 mins.
• Add the ground masala adjust gravy to personal choice by adding water.
• Add 1tbsp imli /tamarind juice or 3 kokum.
• Cook for 2mins.
• Garnish with coriander leaves.

• Sometimes I add 2 tbsp of ginger, coriander leaves and green chilli paste. Add this after chilli powder.

 

Serve it with steamed rice.

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Saffron Mutton Pulao

Saffron Mutton Pulao, is a delicate recipe of Mutton and Rice with the flavour of Saffron and the perfume of Screwpine water / Kewra water. This is one dish that is enjoyed in my house and though it should be cooked with boneless mutton but my family members each love to chew their nali piece. I always instruct the meat seller to first give me the required nali pieces and then the rest of the meat according to the quantity required. A simple dahi raita is all that is required to enjoy this feast. 

Ingredients:

• 1 kg Mutton boneless preffered.
• 1/2 kg long grained Basmati Rice.
• 2 medium sized potatoes.
• 125 ml pure ghee.
• 1 large onion finely sliced.
• 5 cloves garlic peel and crush.
• 1 inch cube of ginger grated.
• 2 black cardomons coarsely ground.
• 5 green cardamons crushed.
• 3 cloves.
• 4 bay leaves.
• 1 inch stick cinnamon.
• 6 black peppercorns.
• 1/4 tsp sugar.
• 1 cup yoghurt / dahi  whisk well.
• 2 tsp salt.
• 4 tbsp blanched and sliced almonds.
• 1/4 tsp saffron soaked in 4 tbsp warm milk.
• A small ball of dough to seal the vessel.

Method :

• Wash and soak the rice for 1/2 an hou.r
• In a pressure cooker heat the ghee and stir fry the sliced onions till transparent do not brown.
• Add crushed garlic, ginger stir fry for two mins.
• Put in mutton and potatoes turn the pieces around for a minute.
• Add the spices and the curds cook for a minute.
• Add 1 cup water and pressure cook till meat is tender.
• Boil the rice in 2 liters of water with a little salt, 1tsp lime juice and 1tsp ghee.
• When half cooked drain the water and keep aside.
• In a thick bottomed vessel spread the rice
• On this pour the cooked mutton with just 1/2 cup gravy. 
• Now spread the almonds and the saffron.
• Cover the vessel with a lid if not tight then seal with dough and cover cook on low flame for 15 mins.
• Before serving open the lid and pour over 1 tsp of kewra water 
• Serve with a Raita of your choice.

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Tal (Tadgola or Wood Apple) Kheer

"Tal Kheer" a novelty for people in Mumbai and South.

Tal is what we know as Tadgoda the summer fruit we all enjoy. This Kheer is made from the outer kernel of the tadgola shell just below the outer skin.

It should be ripe, so ripe that an orange colour fiberous matter is seen.

I have these Tal trees in my Complex in Kandivili(W), Mumbai, and like God's grace my husband found them near his parked car, on two consecutive days. He was delighted as he had tasted the kheer made by his grandmother years ago. I had no clue about the procedure. He contacted our sister-in-law, Mrs. Dipti Maitra in Kolkata and she explained the procedure.

Ingredients:

• 2 Tal.
• Whole milk that has been reduced to half.
• Sugar as per taste.
• Dessicated or fresh coconut 2 tbsp.
• 1 tsp elaichi powder.

Method: 

• Cut the top lid of the Tal and with your hands peel off the first layer as you peel the coconut outer fiber.
• You will need a grater, in olden days they used a cane basket and some muslin cloth to strain.

• You will now have an orange fruit in hand this orange portion is what we require.
• Now separate this orange portion which is either in two or three sections by hand.
• Grate this orange shell and then squeeze the collected pulp through a muslin cloth.  This strained pulp is what we require.
• In a vessel take the pulp and put on a medium flame, stir a little for few seconds and then add the grated coconut. I used the dessicated coconut powder 2 tbsp. 
• Sti,r add the milk just a little and see that the orange colour is not lost add sugar and elaichi powder . 
• Enjoy the Kheer .
• I tried it as a topping with Vanilla Icecream and it tasted great.
• It was a new experience for me but sourcing the fruit is a priority.

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Iftar at Bohri Mohla

The Holy Month of Ramzan means the Muslim Community observes Roza.  A long day of fasting and Praying. In the evening when they break the fast starts the feasting. In Mumbai the famous places for Iftar for the general public is Mohammed Ali Road. and Bohri Mohala. There is a marked difference between the two. Mohammed Ali is lit up in coloured lights and there are many stalls who have young boys who welcome you rather attract you to the food they are selling.

Bohri Mohala is a quiet place there are few stalls and it is less crowded which gives one the pleasure of enjoying ones favorite Kebabs without people looking over you or fighting for space.

A small lane with a Kebab corner, Tawakkal Sweets serving the best Phirni and Malpua.

Next Door is Taj Icecream.

Their Icecreams are still made by hand and fresh fruit is used giving different flavors. A must try. We savor all this on our annual trip during Ramzan which is arranged by my younger daughter and son-in-law, along with their family of mother and sister.

I enjoyed the Kebabs melting in the mouth. Seekh Kebab was my favorite. My interest was in knowing the recipe but I knew it was futile to ask the stall owners.

I came home and opened my treasure trove of recipes and found this recipe by a Pakistani cook.

I share it with you and hope you will enjoy the same.

Ingredients:

• 1/2 kg mutton mince.
• 1 onion.
• 1 tbsp ginger, garlic paste.
• 1/2 cup coriander leaves.
• 1/4 cup mint leaves.
• 4 green chillies.
• 2 tbsp makkai ka atta.
• 2 tbsp roasted chickpeas.
• 1 tsp poppy seeds.
• 1 tbsp coriander seeds.
• 1 tbsp fennel seeds.
• 1 tsp cummin seeds.
• 4 pcs cloves.
• 10 pcs peppercorns.
• 1 inch piece cinnamon.
• 3pcs green cardamom.
• 1 black cardamom.
• 1/2 nutmeg.
• 1 pcs mace.
• 1 tsp red chilli powder.
• 1 tsp salt or as per your taste.
• 1egg.
• 1/4 cup oil.
• 1coal to smoke the kebabs.

Method:

• Mince the minced meat twice in a food processor keep aside.
• Roast all the dry masalas and the roasted chickpeas and grind to a fine powder.
• Grind onion, ginger, garlic, chillies and coriander leaves in a food processor.
• Add the mince meat and grind again.
• Remove to a plate add the dry ground masala powder, makkai atta, salt, red chilli powder and 1 egg mix properly 
• With the help of a very thin wooden bellan or spoon oil the surface and shape the seekh kebab and place in a plate.
• Heat a pan pour about 4 tbsp oil when hot shallow fry the kebabs.
• Remove to a plate.
• In a broad pan arrange the kebabs place some cherry tomatoes and onion rings.
• Place a foil or foil katori place a burning coal on it pour a tsp of oil or pure ghee and cover and smoke for 5 mins.
• Your Seekh Kebabs are ready to serve with a mint chutney and laccha pyaz.

 

 

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Pav Bhaji

Pav Bhaji a favorite meal of millions, cooked in different ways with various different vegetables.

The spice remains the same and the quantity of butter depends on the choice of the seller or at home on the choice of the person who consumes it. But where did this originate. In the late sixties in Thakurdwar, a locality in Mumbai, that houses many commercial establishments, this street food was prepared on thela gadi, for the late night shop workers who were hungry and found small eateries closed. This was available late in the night, a quick and warm meal prepared in your presence.

I first ate Pav Bhaji at Sardar Pav Bhaji, a famous Pav Bhaji joint at Tardeo. Sardar supplies this Bhaji to many Film Celebrity Homes . In the late seventies I remember near Santacruz W station, when the shops would close for the day, the Pav Bhaji seller would pull out his cart and place mats for customers on the ground to enjoy their meal. The popularity of the Pav Bhaji stall would depend on the butter he poured. Diet was not a fashion statement then. The Pav Bhaji I loved most was outside Chembur Station in one of the lanes. 

A man with a huge rolled mustache would prepare the best Pav Bhaji. He enjoyed chatting with his customers.

There was always a crowd round his cart and it would be a while before you were attended to.

This gave me enough time to observe his process of cooking and the ingredients he used.

I have always cooked it his way and it has been appreciated by my friends and relatives.

Thank you Mr. Muchhad that's what we called him . I never asked his name

Muchhad served his Pav Bhaji with a tangy chutney only on request but that was the best accompaniment.

Ingredients:

• 1cup green peas.
• 2 small pieces of cauliflower.
• 1/2 capsicum.
• 1 potato small.
• 3 tomatoes chopped + 2 tomatoes for chutney.
• 1 tbsp garlic paste or chopped as you desire.
• 4 tbsp red chilli paste.
• 3 leaves of palak.
• 1 lime.
• 1 onion + 3 onions.
• 1 tbsp Pav Bhaji Masala.
• 50 gms butter.
• 2 tbsp oil.

Method :

• In a pan boil 3 cups water with the palak leaves and make a stock. 

• Boil green peas, cauliflower and potato .

• Chop onions and tomatoes and capsicum.

• Heat an iron tava if you don't have one substitute with a pan.

• Pour the oil, when hot add the chopped onions and stir fry, when they sweat add the capsicum and fry.

• If you find it burning add spoonful of the stock at regular intervals.

• Add the tomatoes, salt and let the tomatoes be cooked till very soft and pulpy.

• Now add 3 tbsp butter and the red chilli paste about 2 tbsp and the Pav Bhaji Masala, mix.

• When the masala cooks add the peas and cauliflower. Add the stock and mash the vegetables till they mix into a pulp . 
• Now add the boiled potato and mash it with your fingers as you add.

• Add a little more butter and get the right consistency.

• Garnish with a big blob of butter, coriander leaves, lime and finely chopped onions.

The Red Chutney:

• On the same tava add a little oil about 1 tsp and 2 tbsp butter to this add 2tsp chopped garlic and 1 tbsp chopped onion, stir fry for a few seconds. 
• Add the red chilli paste and 1/2 tsp Pav Bhaji Masala.

• Add 4 tbsp stock and keep stirring till the oil oozes. 
• Add little lime juice and a few coriander leaves.

The Serving:

Serve Pav Bhaji with Pav, roasted on the tava with butter, finely chopped onion, a slice of lime and the red chutney with a dollop of butter on the Bhaji.

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Instant Prawn Pickle

Pickles is one thing that we all enjoy. There are a variety of pickles that last through the year.

There are non-veg pickles that also last for many months. This instant prawn pickle was introduced to me as a child by my grandmother. I have watched her haggle with the fisherwoman at our doorstep who would come to sell fish. A basketfull of prawns she would bargain and buy for Rs. 20 or 25. That was the sixties when mutton was priced at Rs 8/- a kg. Today I bought this cupful of Prawns for Rs 100.

Price is not the subject of this writeup its the taste and the recipe.

This instant pickle is made in minutes with just 4 ingredients. It taste great and should be refrigerated, can use for 4 to 5 days.

Ingredients:

• 1 cup prawns.
• 1/4 tsp haldi.
• 4 tbsp Bedekar Pickle Masala.
• 1 tbsp red chilli powder.
• 1 tsp salt or according to your taste.
• 4 tbsp lime juice.
• 1 cup oil..

Method:

• Heat a pan and add 1/2 tsp oil to this add the cleaned prawns and haldi and stir fry till there is no moisture.

• Remove prawns to a bowl.

• Add the pickle masala, red chilli powder and salt.

• Heat 1cup oil till it smokes and then cool.

• Add the cooled oil to the prawns.

• Add lime juice.

• The Pickle is ready to serve

The Pickle is so yummy requires no shelf life, its over the moment it is placed on the table.

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Tomato Soup

The Rains are lashing Mumbai and the weather is just right for a warm light meal. 

People enjoy fried stuff but the stomach sometimes does not approve that.

Soups then becomes a great alternative. There are various types of soups from Chinese to 

Continental and our very own desi versions.

Desi Version reminds me of a small incident which took place with my grand mother then in her sixties.

The year must have been in the Late 1960s. We were on vacation in Matheran and were living in a Parsi owned hotel . It must have been a set menu for in-house guest. The soup arrived and we all enjoyed it but my grand-mother was a little upset. Why do they serve this soup, it only spoils the customers appetite. We eat less and the hotel profits.

She may have not appreciated that soup but most people love it and nourish it as an appetizer. But thats another story. Today lets enjoy this soup.

Today in my first soup recipe I share with you Tomato Soup my family's favorite and a simple delicious dish which can be had and a light meal with Sandwiches of your choice. I have intentionally avoided the use of cream but you can use it as a Garnish with a dash of butter too. 

The Crutons are toasted with olive oil on a non-stick tava.

Ingredients:

• 4 large tomatoes.
• 1 small potato.
• 1 carrot.
• 1 green chilli.
• 1 small onion.
• 1 tbsp ginger garlic paste.
• 1 tsp coarsley ground pepper.
• 1 tsbp olive oil.
• Salt to taste.
• 1 tsp Sugar.

Method:

• In a pressure cooker pour olive oil and add the ginger-garlic paste.
• Stir a little then add chopped onion and green chilli and finely chopped or grated carrot.
• Now add the chopped potato keep stirring.
• Add the chopped tomatoes, add salt to taste, 1 tsp sugar, and the pepper stir.
• When the tomatoes release their juices add 2 soup bowls of water and cook under pressure for upto 4 whistles.
• Cool the cooked mixture and then blend into a fine soup 
• Strain and Serve.
• Serve with Croutons, Cream and a dash of Butter.

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Tikhat Puri (Spice Puri)

Tikhat Puri a preparation made in many Maharashtrian and Gujarati homes, the spices may vary but the taste is of a chatpata puri to be had with a chutney of your choice. I usually make the fresh coconut garlic chutney. Today with the pit a patter of rains, I thought of making a warm aloo subzi with gravy. Tomato sauce is also an alternate accompaniment for those who prefer the spicy puri with a sweet tangy tomato sauce. These Puris are also carried on train journeys.

Ingredients:

• 1cup wheat flour.
• 1 tbs besan or chickpea flour.
• 1/2 tsp each of coriander seeds, cuminseeds, methi seeds, fennel seeds and peppercorns to be roasted lightly and powdered.
• 1/2 tsp asefotedia.
• 1/4 tsp haldi.
• 1 tsp sesame seeds.
• 1 tsp kasuri methi.
• 1 tsp chilli powder.
• Salt to taste.
• 2 tbsp hot oil to knead dough.
• Oil to deep fry.

Method:

• In a bowl take the atta, add besan, salt, haldi, red chilli powder and the spice powder.
• Add the till and kasuri methi,
• Place the asafoetida powder and pour the hot oil mix knead with water to a smooth dough.
• Make puris and deep fry.

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Mince Mutton Empanada

Empanadas trace back their origins to Portugal, and the northwest region of Spain, called Galicia^. They first appeared in Portugal around the time of the establishment of trade routes to India and the establishment of a Portuguese Colony at Goa, and believed to have been derived or influenced by the Indian Samosa, known in Lisbon as the Chamuça da Goa. They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. In turn, empanadas and the similar calzones are both believed to be derived from the Indian meat-filled pies, Samosas. All these pastries have common origins: India and the Middle East.

^{When I realized that this could be a good and healthy alternate to the mutton samosa an Indian favorite, I tried to mix the spices to our taste and keep the outer cover similar to the one cooked in Argentina. This snack is baked and so minimum use of butter is required.}

^Ingredients:

• ^{200 gms mince mutton.} 
• ^{4 tbsp peas.}

• ^{4 tbsp port wine.}
• ^{2 tbsp ginger garlic paste.}
• ^{1 tsp black pepper.}
• ^{1 tbsp worcestershire  sauce.}
• ^{Salt to taste.}
• ^{1 tsp kishmish.}
• ^{1 boiled egg.}
• ^{1 tbs chopped green olives.}
• ^{150 gms plain flour.}
• ^{1egg 1 tsp vinegar, and 2 tbsp water}
• ^{1tsp chilli powder.}
• ^{1tsp kashmiri chilli powder.}
• ^{1tbsp tomato sauce.}
• ^{1tsp red chilli sauce.}

^Method: 

• ^{Take the Flour in a vessel add pinch of salt.}

• ^{Add chilled butter 2 tbsp and with the warmth of your fingers incorporate the butter into the flour.}
• ^{It should know resemble Semolina.}
• ^{Add the egg, vinegar water mixture and knead the dough.}
• ^{Cover in cling film and keep in fridge for 2 hrs.}
• ^{Heat 1 tbs oil in a pan.}
• ^{Add Ginger garlic paste stir.}
• ^{Add the mince mutton and stir.}
• ^{Add peas.}
• ^{Add the chilli powders sauce and salt.}
• ^{Now add the wine and cook for 5 mins.}
• ^{Add wtaer if required to cook the meat till it is tender add a little tomato sauce and chilli sauce.}
• ^{Dry out completely, add kishmish.}
• Finely chop the boiled egg and olives and keep aside.
  

^Assembling:

• ^{Roll out the dough into circular disc like big puris.}
• ^{Place the mixture.}
• ^{Place on top the boil eggs and olives, cover.}
• ^{Make a semi circle.}
• ^{With the help of a fork make markings on the border.}
• ^{And prick the top to release steam while baking}
• ^{Apply an egg wash on the Empanada}
• ^{Bake at 350 deg C for 20 mins} 

^{Serve hot with a sauce of your choice}

Raw Banana Subzi

Raw Banana Subzi

This raw banana prepartion is a dish cooked in most Maharashtrian families.

People in the East and South also cook it in different ways. This is one dish I can eat with chappatis and don't require any accompaniments. The raw banana has its health benifits too and is used as a substitute for potatoes when potatoes are a big no specially for Diabetics.

Ingredients:

• 3 raw bananas.
• 3 tbsp grated fresh coconut.
• 2 tsp jeera.
• 1/2 tsp black pepper.
• 1 tsp kashmiri red chilli powder.
• 1 tsp red chilli powder.
• 1/2 tsp haldi.
• Pinch of hing.
• 1/2 tsp imli paste.
• 1 tsp mustard seeds.

Method:

• Grind together coconut, jeera, black pepper, and both the chilli powders with the imli into a fine paste.
• Heat 2 tbsp oil in a pan.
• When hot add mustard seeds,  hing and kadi patta or curry leaves.
• Add the banana pieces and haldi and a little water and let it cook.
• Now add the ground masala and add little water according to the quantity you require.
• Cook till bananas are tender and the masala coats the vegetable. 
• Serve hot with chapati.

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Baigan Bharta with the flavour of Spring onions and Green Chillies.

The Simple Baigan Bharta cooked in different varieties and ways from North India to South India

and from East to West. In my house when we talk of chillies my family prefers green chillies and a look at red colour of gravies which I enjoy is not much appreciated by them. In my maternal home we roasted the brinjal earlier on coal and now on gas. The pulp is then mixed with curds and to add spice green chillies the more the merrier is ground to a paste with a tiny piece of ginger. A tadka of ghee with mustard seeds and hing is poured over the baingan dahi mixture and is eaten as a side dish.

Today I cooked this for my husband with minimum spices as he loves it that way using the mustard oil medium as he enjoys that flavour.

Ingredients:

• 1 big baigan, the one used for bharta.
• 2 green chillies.
• 3 spring onions along with the greens.
• 1 tsp jeera.
• 1 tbsp chopped ginger .
• 2 tbsp mustard oil.
• Salt to taste.
• 1 tbsp lime juice.
• 2 tbsp coriander leaves.

Method: 

• Prick the baigan with the tip of a knife and make gashes on the surface.
• Apply oil on the baingan and roast it on a flame till its skin is burnt and the vegetable is pulpy.
• Hold it under running water which will help loosening the skin.
• Peel and keep aside maintain the stem it adds to the taste and some like to suck it.
• Mash the pulp with your fingers and keep aside.
• Chop the onions and keep the white and green separately.
• Chop green chillies and coriander leaves.
• Finely chop ginger/
• Heat a pan add the mustard oil and smoke it, reduce the flame and add the jeera.
• Add green chillies and ginger stir fry.
• Add the white portion of the onion and stir fry for 2 mins.
• Now add the pulp and the stem, add salt and cook for 5 mins keep stirring.
• Add salt.
• Put off the flame and add the lime juice and coriander leaves.
• Serve with hot chapatis.

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Gosht Aloo Masala

A true Non-Vegertarian loves his red meat. Taste wise the chicken is a poor substitute. 

Medicos advise against the consumption of red meat after a particular age.

Foodies never follow this advice and the search for a good curry or kebab is always welcome.

My family is no different and we are all foodies. So every new experiment is anxiously awaited and I never fail them. Yesterday for a family gathering I made this recipe for the first time and it was appreciated.

This then I share with you and hope your friends and family enjoy it.

Ingredients:

• Mutton 1 kg.
• 2 potatoes cut into half and fried.
• 6 onions.
• 2 tomatoes.
• 2.tbsp coriander leaves, 3 green chillies, 1inch ginger, 1 whole garlic, and 1 onion from the above 6 to ground into a fine paste.
• 4 tbsp curds.
• 1 tsp haldi,.
• Garam masala: 1tsp coriander seeds, 1tsp cummin seeds, 1tsp fennel seeds, 1 inch cinnamon,4 cloves 2 badi elaichi, 2 green elaichi, 6 almonds, 6 cashew nuts, 1/2 tsp khus khus lightly roast and make a fine powder.
• 1tbsp red chilli powder.
• 1 tbsp kashmiri chilli powder.
• Salt to taste.
• 3 tbsp oil +2 tbsp ghee.
• Juice of 1 lime.
• 2 tbsp coriander leaves to garnish

Method:

• 2 onions slice and fry them to a golden brown color and make a paste.
• 3 onions chop fine.
• Apply haldi and curds to the meat and marinate for 30 mins.
• In a kadai heat 3tbsp oil and 2 tbsp ghee.
• When hot add the chopped onions and let them turn light brown.
• Add the onion green chilli ginger garlic onion paste and bhuno.
• Add 2 chopped tomatoes and stir fry till the oil separates.
• Add the marinated mutton and bhuno for a few mins till meat is browned.
• Add 1cup water and pressure cook till mutton is tender say 4 whistles.
• Cool and open the cooker.
• To this add the fried onion paste and potatoes and give 2 whistles.
• When cool open the lid and add salt, red chilli powder, kashmiri chilli powder and the garam masala.
• Let it boil for 5 mins.
• Add the lime juice and coriander leaves.
• Serve with Rotis, Rice or Pav.

Raw Mango Sweet and Sour Chutney

"Kairicha Kairas",  A Raw Mango Sweet and Sour Chutney.

This chutney is prepared in the mango season in Goa, Maharashtra and Karnataka. 

Known by different names like Sasav, Sasam or Kayras depending upon where you live. The taste is tangy sweet and sour and if refrigerated could stay up to 6 months. But rarely does it stay so long as it is licked up by family members old and young within weeks or days.

Ingredients :

• 1 raw mango peel and slice into vertical pieces.
• 1 tsp mustard seeds for tadka + 1tsp mustard seeds in paste.
• 4 tbsp grated fresh coconut.
• 1/2 tsp methi seeds.
• 2 tbsp red chilli powder.
• 4 tbsp gur or jaggery.
• pinch of asafoetida.
• Salt to taste.

• 3 tbsp oil

Method:

• Heat 1tsp oil in a pan and add the grated coconut and roast it along with 1 tsp mustard seeds till it turns light brown .Grind to a fine paste and keep aside.
• In a pan heat the remaining oil, when hot add the mustard seeds, methi seeds and asafoetida.
• Now add the raw mango slices stir and add little water about 1/2 cup and let the mango cook.
• Add the red chilli powder, jaggery and salt, cook for sometime till jaggery melts.
• Check the taste to see if the sweet sour taste is to your liking or add more chilli or jaggery to your taste.
• Add the coconut paste, cook for 2 mins and put off the flame.
• You can make this in large quantities and store in refrigerator for up to 6 months.

•  In a pan heat the remaining oil when hot add the mustard seeds and methi seeds.

• Add a pinch of asafoetida.

Egg and Black Pepper Curry

Egg is the one non-veg dish which some vegetarians enjoy. In my maternal house the ladies were vegetarian but they enjoyed eating egg curry once in a while and may be since they were vegetarians this particular egg curry was cooked more to veg taste. The main ingredient being black pepper.

Its a light sauce and can be enjoyed both with Rice and Roti.

Ingredients:

• 2 eggs boiled.
• 1 potato cut into 4 pieces and boiled.
• 1 small onion.
• 3 tbsp grated fresh coconut.
• 1 tbsp black pepper corns.
• 1 tsp imli paste.
• 1/2 tsp haldi powder.
• Salt to taste.
• 1 tbsp ghee.
• 1 tsp mustard seeds.
• Oil to shallow fry potatoes and eggs.
• 3 green chillies slit.

Method :

• Shallow fry potatoes and eggs and keep aside.
• Grind to a paste onion, coconut and pepper.
• In a pan heat ghee.
• Add mustard seeds when they splutter, add  haldi powder, eggs, potatoes add salt and cook for 2 mins.
• Add 1 cup water when it boils add the coconut paste and slit green chillies.
• Stir and cook for few mins. 
• On a low flame add imli paste and let it cook for 5 mins.
• Serve with Rice or Roti. 

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Sweet Stuffed Apple

Leftovers in the fridge ? This is one thing that bothers every housewife and if the quantity is less its all the more difficult to put up a dish. What did I have in my fridge, 2 apples, 4 mushrooms and a big question in my head what do I do with this, how do I cook them? My daughters would have said Aai eat the apples and keep the doctor away. But I had time on my hand and the desire to cook something innovative and a guinea pig for a husband who will relish it, I presume. So lets see where I started.

Ingredients:

• 2 red apples.
• 4 button mushrooms.
• 2 tbsp brown sugar.
• 1/4 tsp vanilla essence.
• 1/2 tsp cinnamon powder
• 2 tbsp dark rum (optional).
• 1 tbsp raisins.
• 1 tsp olive oil +2tsp butter.

Method:

• Core the apples and make a small cup of the apple for stuffing.
• Apply lime juice to avoid discoloring.
• In a pan heat 1 tsp olive oil and 2 tsp butter.
• Add the apples shavings which we removed while coring the apples.
• Add chopped mushrooms and a pinch of salt.
• Stir fry for a minute.
• Add the cinnamon powder, rum and brown sugar mix and let it cook till the mushrooms are soft and the filling is dry, cool.
• Stuff the apple with the filling and bake at 180deg C  for 15 mins.
• Serve with cream or Vanilla Ice cream.

Ilish er Shorshe Jhol

Ilish the National fish of Bangladesh found in the waters of river Padma. A fish that takes a place of pride on every Bengali menu. There are many bones in the fish but a Bengali child is taught to manoeuvre  through these bones and enjoy the flesh. The fish is bought on special occasions sometimes in pairs when offered to Goddesses as Puja ritual specially in Saraswati Puja and Laxmi Puja. It is also sent by the grooms family to the brides family on the day of "Gaaye Holud", which means the Haldi ceremony before marriage.

Illish or Hilsa is prepared in fifty different ways in Bengal. 

Today I have cooked it from a recipe I obtained from a Chef of a Five Star Hotel in Kolkata.

Its called "Ilish er Sorshe Jhol".

Ingredients :

• 750 gms Ilish or Hilsa.
• 20 ml mustard oil.
• 1 tsp haldi.
• 6 green chillies.
• 100 gms mustard seeds.
• Salt to taste.
• 4 whole green chillies.
• 250 ml water.

 

 Method :

• Grind to a paste 6 green chillies, 100 gms mustard seeds and a little salt.
• Apply a little haldi on the fish pieces and keep aside.
• Heat mustard oil and fry the fish pieces lightly.
• In the same oil pour the ground paste, the whole green chillies, a little salt and water and let the mixture boil.
• Add the fish pieces and on a low flame let the fish cook.
• Check seasoning.
• As the sauce coats the fish remove from flame.
• The fish is ready to serve with steamed rice. 

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Shengdana chi Amti (Peanut Curry)

Today is "Vat Pornima". Ladies in Maharashtra celebrate this by fasting for the long life of their respective husband. As the Epic story of Vata Savitri goes : Savitri had gone to the woods with her husband Satyavan a woodcutter to collect wood. Satyavan had a short life and on that day he breathed his last on Savitri's lap. Savitri was a loving wife but very adamant . When Yama came to take the body of Satyavan she would not let him take him away. Yama was kind to her and asked her to make wish . She asked for health and wealth for her parents. It was granted. But Savitri would not budge Yama again offered her to make another wish. This time she asked for the health and wealth of her in-laws. Yama granted that. She would still not let him take the body. He once again granted her another wish. This time she asked for the birth of a Son. Yama granted that too. Savitri smiled Lord you have granted me a son but how can I have one without a husband. Yama realized his mistake and left giving life to Satyavan.

From that day married ladies on this day tie a bundle of thread around the Banyan tree signifying longivity and fast for their husbands welfare and to marry the same man for all seven lives. The women dress up in bridal outfits and after the puja share fruits like jackfruit, mango, jamun, cashewnut and banana by offering them to a minimum of five married ladies.

In Metros today one has to search for a Banyan tree and the equality shared between couples has rendered this concept of the husband as Protecter redundant and this festval as an old folk tale.

I have seen my grandmother and mother perform this puja. The priest would come home and a branch of the Banyan tree would be brought indoors for the puja. They would fast and varieties of food would be prepared to celebrate the fasting. It was like feasting for fasting. This Peanut curry was one item which the ate with steamed Varyacha Bhat which is Hill Millet.

As for Me, many years ago may be in the first year of marriage my husband would not let me perform this ritual because he certainly believes we are friends and should remain the best of friends till our last day not worshiping one but loving and sharing the bond of marriage and friendship.

Ingredients : 

• 100 gms peanuts coarsly ground.
• Pinch of sugar.
• Salt to taste.
• Spice paste: 2green chillies, 11/2 tbsp grated fresh coconut, 1clove, 1/2inch stick cinnamon ground to a paste.
• 2 tbsp ghee.
• 1 tsp cummin seeds.
• 1 dry red chilli.

Method :

• Heat a pan and add the ghee.
• Add the cummin seeds and red dry chilli.
• Stir a bit and add the ground peanuts, salt and sugar.
• After a minute add the coconut paste and stir fry.
• Add 2 cups water and let the mixture cook for 15 to 20 mins.
• The Peanut gravy is ready to serve with cooked Hill Millet.

Chicken Khanaval Style

Sometimes the regular chicken curry emits an aroma so good that people turn their steps towards the kitchen from where it is cooked. It was a small cottage and an old lady lived in it alone. Her children lived faraway in distant lands and came to visit her sometimes. This woman was not educated and did not wish to live off their earnings so she started a "Khanaval". Khanaval is a place which serves home cooked food to people on a monthly basis. Bachelors usually take this service . The food she cooked was so delicious that even after marriage, the bachelors who earlier ate here brought their families to give them a taste of the old ladies cooking. Her establishment had no name but the boys lovingly called her Maa. So Maa's Khanaval it was.

This was the simple chicken curry she cooked and served with chappatis.

Ingredients :

• Chicken 2 kgs.
• 2 tbsp ginger paste, 2tbsp garlic paste, 2 green chillies, 2 tbsp coriander leaves, grind together.
• 1 tbsp haldi powder.
• 3 large onions sliced.
• 4 tbsp grated dry coconut.
• 2 tbsp grated fresh coconut.
• 6 cashew nuts.
• 1 tbsp coriander seeds.
• 1tbsp jeera.
• 1/2 tbsp mustard seeds.
• 1 tbsp fennel seeds.
• 1/2 tbsp poppy seeds.
• 1 inch cinnamon.
• 6 cloves.
• 1 tsp peppercorns.
• 2 badi elaichi.
• 2 green cardamom.
• 1 tbsp chilli powder.
• 2 tbsp kashmiri chilli powder.
• 4 tbsp oil.
• 4 tbsp pure ghee.
• Juice of two limes.
• Salt to taste .

Method :

• Marinate chicken with haldi and  ginger, garlic, chilli paste. keep for 1/2 hr.
• In a kadai heat oil and ghee and put the marinated chicken and stir fry it for a few minutes.
• Add about 5 cups pf water and cook till tender.
• In a kadai heat 1 tbsp oil and fry the sliced onions when golden brown add the dry coconut and fry add the various masalas except fresh coconut and chilli powders and let it brown.
• Put off the flame and add the fresh coconut, grind to a fine paste.
• Add salt to the chicken.
• Now add the ground masala and red chilli powder mix and cook for few minutes
• Add the kashmiri chilli powder and lime juice check seasoning and garnish with coriander leaves and serve

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.