Hare Bhare Pakode

An evening tea party is completely incomplete without pakodas and loads of gupshup..so while the English need to be certainly thanked for the concept of high tea with muffins and scones ,I am still a desi at heart when it comes to tea parties..pakados and biscuits (or biscoots :))!! Why not make some healthy ones since we are at it ..these combine the wonderful grainy texture of chana dal with the bitter flavours of methi..you can even make them in the tandoor and then you would have complete guilt free indulgence..

Ingredients (makes roughly 35 pakodas)

1 cup chana dal , soaked for 5-6 hours
1/2 cup spinach puree
1 cup chopped methi leaves
1/2 cup chopped coriander leaves
2 green chillies ,finely chopped (reduce as per taste)
1 tablespoon ginger paste
1 tablespoon jeera
1 teaspoon ajwain
Salt
1 onion, finely chopped
2 tablespoons rice flour (this will give you extra crispy pakodas)

1. Grind with dal with very little water, as minimum as possible.
2. Heat oil for frying in a kadhai.
3. Mix all the ingredients together and fry in hot oil,a spoonful batter for each pakoda. Reduce the flame to medium so that the pakodas are cooked thoroughly from inside as well. Toss in the oil till the outer colour is a nice brown colour..don't overcook as the outside will taste burnt.
4.Sprinkle with chat masala/amchoor powder
5.Serve hot with green chutney/ketchup...bet you won't be able to stop :)

The pakodas are brown on the outside but a lovely green colour inside..

Low cal Methi Mattar Malai

There is a restaurant called Dara's dhaba on the highway after Borivali /Dahisar (for those of you familiar with Mumbai ) which once upon a time was my family's pick for every dinner/birthday/celebration..for its true punjabi food. My sister and I always ordered the same food ! - Dal makhani and Methi mattar malai..both to die for..can still remember the taste! So over the years I have experimented and come up with this original version of mine which comes pretty close to the taste I grew up with..except that the malai part of it is really for namesake..unlike what Mr Dara was serving up!

Ingredients (serves 4)

1 cup methi leaves, chopped finely
1 cup peas
1 onion,finely chopped
1 tablespoon oil
1 green chilli,finely chopped
1 teaspoon crushed ginger
1 elaichi
1/4 inch cinnamon piece
12 cashewnuts soaked in 1/2 cup water
1 cup water
Salt
1 tablespoon sugar (adjust according to your taste)
1 teaspoon garam masala
1 tablespoon cooking cream

1.Heat the oil. Add the elaichi and cinnamon and let the oil smoke for a few seconds with the flavours.
2. Add the ginger and green chilli and fry for a few seconds.
3. Add the onion and cook till soft.
4. Add the peas and methi and salt and cover with a lid. Cook on slow flame till the peas become tender (roughly ten minutes)
5. Meanwhile puree the cashewnuts into a smooth paste with the water.
6. When the peas are cooked, add this paste,sugar,garam masala and addtional water. (you can increase/reduce the quantity of the water based on your preference)
7. Let the gravy boil for 3-4 mintues for a slow flame.
8. Add the cream and serve hot with parathas ...balle balle :))

Tandoori Bharwan Mirch

There is a hint of winter in the air..a slight nip in the mornings (the good part) , the drying skin (the definitely not so good part) and of course the slowly arriving winter veggies (for me this is the best part) . I have already inaugurated this arrival with Sarson ka saag and now looking forward to the gajar halwa and other delights soon . If you are a fan of pickles, then this is the season of the stuffed red chilli pickle and the gajar-gobi-shalgam pickle ....with gobi parathas ..slurppy thoughts should be racing in the mind reading this of course ! Red chillies are still to arrive but I bought some really fresh green ones today and made this tandoori rendition of the stuffed variety. Don't have an oven or tandoor, then simply shallow fry these in oil ..works great as a side dish

Ingredients

4 achari capsicum (chilli shaped capsicums)
Oil for greasing
Lemon, to garnish

For the stuffing
2 tablespoons roasted peanuts,peeled
2 tablespoons saunf
1 tablespoon coriander powder
1 teaspoon amchoor powder
Salt (approx 1 teaspoon)
1 small onion,chopped
1 tablespoon besan
1/2 teaspoon crushed ginger
1/4 teaspoon haldi powder
1/2 teaspoon red chilli powder

1.Wash the chilli peppers ,dry and cut in half. Slit each half vertically taking care not to slit completely.
2. Grind all ingredients of the stuffing in a mixer.
3. Stuff the chillies ,not over stuffing as that will result in mixture spilling out after cooking.
4. Pre-heat the tandoor and place chillies on the greased tray. If you are using oven ,pre-heat to 250 degrees Celcius and place chillies on the greased tray.
5. Brush the top of the chillies with some oil and leave to cook till well done and brown, this takes about 5-6 minutes in the tandoor, longer in the oven.
6. Serve hot with lime on the side

'How to' series - how to cook rice

Getting queries from some bachelor friends wanting me to post on some cooking fundamentals :) so figured might as well use the time in between actual recipe posts to start this series for those that have newly entered the cooking arena . You can look for the label 'how to' on the right side of the blog to keep checking the posts in this series. Starting with the basics on how to cook rice...something that even I took long to figure out. Well there are three ways to cook rice
1. In a pressure cooker
2. In a pan
3. In a pan with the extra water drained away  (used for chinese/biryani etc..where the rice is cooked separately and needs to be mixed with other stuff) This method also supposedly drains the starch away and makes rice less fattening but I personally feel some of the taste is also drained away :)

For all three ways, wash and soak the rice for ten minutes in water. Discard this water and then fill your vessel as per the method you are using..
1. For pressure cooker, add water 1.5 times the rice quantity (before soaking) So for 1 cup rice use 1.5 cups water and so on. Add the soaked rice to the water,salt as per taste and cover the lid of the cooker. Place on high and after one whistle, reduce to sim for 5-6 minutes. Turn off the gas and wait for the whistle to release the steam on its own before opening the cooker.

2. If making in a pan add water 2 times the rice quantity and bring to a boil . When the water is boiling add the rice and cover with a lid ,reduce the gas to a sim. Leave the lid very very slightly open so that the water does not boil out. After the water has dried up (time depends on the amount of water and rice..roughly 7-8 minutes for 1 cup rice) , shut the lid tight and turn off the gas. You can add some wight on the the lid so that the steam is not released. After 10 minutes you can take off the lid when the rice would have fully cooked in the steam.

3.This is the easiest method. Add the rice and 3.5 -4 times the water. When boiling add the rice and keep the flame on medium high. When the rice grains look cooked ,check with a single grain to see if it is cooked , should be almost cooked and not feel grainy at all. Turn off the gas and drain all the extra water with the rice in a sieve. Put the drained rice back in the pan and cover with the lid for 3-4 minutes and it's ready to eat..

No photos to show for this recipe :))))

Baked Bread Roll

Today is World Sparrows Day :)!! so how could I not write a post ! These little birds are now unfortunately a disappearing species and you can lend your support to increase their numbers by simply putting out little feeders for them in your balcony/garden with grain and water..please check this link http://www.worldsparrowday.org/ to pledge your support.
Back to this post which I was actually saving for Sunday as this is a real Sunday special when the oats/cornflakes daily breakfast can take a backseat. Bread rolls are anyone's weak spot but this makes them guilt-free indulgence:)

Ingredients (makes 7-8 rolls)

3 medium potatoes, boiled
1 green chilli, finely chopped
1 small onion, finely chopped
1/4 cup chopped coriander leaves
2 tablespoons grated cheese
Salt
1 teaspoon chaat masala
Pinch haldi
1/2 teaspoon pepper powder
4-5 mint leaves, chopped

7-8 bread slices (I used brown bread)
Olive oil

1. Pre-heat oven to 200 degrees Celcius
2. Peel and mash the potatoes and mix with all other ingredients.
3. To make the roll , put water in a saucer and dip the bread in ..just dip and take out. Also if the bread is large sized, you can trim the edges..but the edges actually give a nice crunchy taste.
4. Place the soaked bread on your left palm, place a tablespoon of the mixture in the center of the bread. Now with your right hand, lightly fold the four corners of the bread over the potato mixture.
5. Then cup the folded edges with your right hand and roll the bread between both hands cupped. Gently press the bread as you roll between your hands to seal all the sides well...this can take some practise to perfect !
6. Brush the roll on all sides with olive oil and place on the center rack of the oven and bake till golden brown and crisp .
7. Serve hot with ketchup or green chutney 

Eggless Whole Wheat n Oat Muffins

Had a 'Low Cal Desserts ' cookery contest in my gym yesterday.. I missed taking part in it as I was unaware about the contest ! (just thought the notice put up for it was one of the usual do's and dont's notice :) Anyways , got me thinking what would I have made had I entered ..and this is what I came up with..muffinswith no maida, hardly any oil/butter and almost sugar-free (honey is a naturally great source for sugar ) Adapted this from joyofbaking.com ..verdict please !:)

Ingredients (makes 12 muffins)

1 cup atta
1 cup oats (I used regular Dr Quackers)
1 cup grated carrot
1/3 cup brown sugar/demerara sugar
1/4 cup yoghurt
2 tablespoons oil (regular vegetable oil)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla essence
1 teaspoon ground cinnamon powder
1 1/4 cup (300ml) skimmed milk
1/4 honey

1. Pre-heat oven to 180 degrees Celcius
2. Grind the oats in the dry grinder into a fine powder
2. Mix all the dry ingredients together in a bowl (flours,sugar,baking powder,baking soda,cinnamon powder,carrot)
3.Mix all the wet ingredients in another bowl (yoghurt,oil,milk,vanilla essence)
4.Add the wet mixture to the dry ingredients and whisk till just mixed.
5.Divide into muffin cups lined with cup cake paper liners.
6. Bake on the center rack for 18-20 minutes till toothcpick comes out clean.
7. Serve warm :)

Pind De Chole

Another one of my favourite recipes handed down from my mom..we call these 'keechadh chole' at home :)) only because of the colour and nothing else as they taste divine ! Pretty close to the real deal of the chole served up north with piping hot and humongous bhaturas..I think only Bombay Blue serves up this dish's authentic taste..off course the amount of ghee/oil they add definitely helps! feel as free as you like :)) also you can adjust the spice content (green chilli and pepper) and the sour content (imli paste) as per your personal preference ..but the authentic taste is realllly chatpata and spicy!

Ingredients (serves 4)

For boiling
1 1/2 cups kabuli chana
1 1/2 teaspoons methi seeds
1 bay leaf
2 tea bags
Salt to taste

For paste
3 tablespoons jeera
3 tablespoons coriander seeds
1 badi elaichi
2 tablespoons pepper corns
1 large onion

3 tablespoons oil
1 large onion, finely sliced
1 green chilli, finely chopped
1 tablespoon ginger paste
3-4 tablespoons imli paste

Green chillis and onion to garnish

1. Soak the chana overnight or 6-7 hours with the methi seeds .
2. In the pressure cooker, add the soaked chana with the teabags, bayleaf and salt. Add enough water that the level of the water two finger tips above the chana. Place on high flame for 4 whistles and the reduce to simmer for half an hour.
3. Soak the masalas for the paste in little water (about 1/4 cup) while the chanas are boiling. Grind the masalas with the onion into a smooth paste.
4. Heat the oil, fry the ginger paste and green chillies for a minute. Add the sliced onions and fry on medium flame till light brown in colour.
5. Add the masala paste and fry till the paste dries up and becomes a rich dark brown colour. Add the imli paste.
6. Open the cooker after the steam has released, discard the tea bags and the bay leaf and add the chanas to the simmering paste.
7. Let the chanas simmer for as long as possible, minimum half an hour atleast..if drying up add some water.
8. Serve with bhaturas or puris ..finger licking good !

Rice Stuffed Bell Peppers

This is an interesting way to use left over rice..ideally the recipe would taste really great with risotto rice which will also work well with the flavours of the recipe. Also you can make the rice with any variation you prefer but choose this way of serving up your creation..looks impressive ! The topping of grated cheese adds that extra yummy bite (which I usually save for the last :)))

Ingredients (serves 4)

3 yellow bell peppers ,halved vertically

1 tablespoon olive oil + extra for greasing
1 garlic pod, crushed
1 small onion, chopped finely
1 1/2 cups rice
1/2 cup chopped baby corn
1 capsicum, chopped finely
1 tablespoon tomato ketchup
1 teaspoon mixed herbs
1/2 teaspoon black pepper
1/2 teaspoon chilli flakes
Salt to taste
Grated cheese
Basil leaves, to garnish

1. Pre-heat oven to 200 degrees Celcius
2. Heat the oil , add the garlic and onion and fry till the onion is soft.
3. Add the baby corn and capsicum and cook for 3-4 minutes till soft.
4. Add the salt,ketchup,chilli flakes, pepper and stir in the rice . Toss for 1-2 minutes.
6. Turn off gas and let the rice cool a bit. Meanwhile lightly grease the oven tray with olive oil, brush some oil on the bell pepper as well
7. Stuff the peppers with the rice and top each with some grated cheese..use regular cheese or mozarella
8. Bake for 15-20 minutes till the bell peppers are charred slightly and cheese crust is browned.
9. Serve as a side dish , garnished with basil leaves..

Carrot Kofta Curry

Trying to make the most of the season's veggies which are on the last leg of their journey in the markets here :) already saw someone selling mangoes yesterday ! my mind was bursting with all that I want to try out with mangoes but think I'll wait another month more for the 'real' deal..too much stuff in the papers about fruits being bombarded with chemicals to make them ripen way before nature would have taken its course. Anyway back to this recipe, a nice variant from the usual lauki koftas..do try !

Ingredients (serves 4)

For the koftas

2 medium carrots ,grated
3/4 cup paneer, grated
3 tablespoons besan
Salt to taste
Pinch of haldi
1/2 teaspoon ginger paste
1/2 teaspoon red chilli powder
1/2 teaspoon ajwain

8-10 cashewnut pieces
Oil for frying

For the gravy
2 medium onions
1 green chilli
1 inch ginger piece
3 small garlic pods
3 large tomatoes
Salt
1/4 teaspoon haldi powder
1 tablespoon garam masala
coriander for garnishing
1 1/2 cup water +1/2 cup water with 1 tablespoon cornflour dissolved 
2 tablespoons 

1. Heat the oil in a kadhai for frying the koftas.
2. Mix all ingredients of the koftas, shape into balls and fry immediately on a medium flame till browned on all sides. Remove and drain on paper.
3. For the gravy, heat the oil. Grind the onions,green chilli,garlic and ginger into a smooth paste. Add the paste to the oil and fry for 5-6 minutes till it is a nice brown colour. If the paste sticks to the bottom of the pan, it will dissolve when the the tomatoes are added.
4. Puree the tomatoes in the mixer and add to the onion paste. Again fry on medium flame till the oil leaves the sides. Add the masalas and fry again for 2-3 minutes.
5. Add the plain water and bring to a boil , then add the cornflour water mixture and let it simmer for 2-3 minutes.
6. Add the koftas just before serving so that they retain their shape . Garnish with coriander and serve with parathas ...

Beans Foogath

Firstly Happy Holi everyone :)) and I am slightly guilty that I did not post any Holi special recipes but honestly I only made Gujiyas this afternoon and that too superfast ones with no time to measure out anything to post .I did try a variation and added crushed pistas to the Gujiya filling and it did make them yummmier :) So mental note made to be 'prompt' before the festival is over!..well leftover coconut and beans lying around in the fridge initiated this recipe. So foogath is basically any vegetable cooked with coconut and curry patta..I remember having eaten 'cabbage foogath' as a salad actually on a Sunday brunch outing..super easy recipe that you can try out with any vegetable really.

Ingredients

2 cups finely chopped beans
1/2 cup grated coconut plus extra for garnishing
1 green chilli,finely chopped
1 teaspoon ginger paste
pinch heeng
1 teaspoon rai seeds
1 teaspoon urad dal
1 small onion,finely chopped
8-10 curry patta leaves, chopped
Salt to taste
pinch haldi
1 tablespoon oil

1. Heat the oil. Add the heeng,rai and urad dal and fry till dal turns light brown.
2. Add the ginger,green chilli and the curry patta leaves and fry for a few seconds.
3. Add the onion and cook till soft.
4. Add the beans ,salt and cover the lid reducing the flame to low. Cook fo 8-10 minutes stirring in between till beans are soft. If the beans are sticking to the pan and getting brown, add 1-2 tablespoons of water to let some steam build up.
5. Add the coconut, haldi and cook for 3-4 minutes on low flame,lid covered.
6. Turn off the gas, garnish with freshly grated coconut and some curry patta leaves..serve with parathas and curd :)

Vanilla Fruit Cream

No food memory is as closely associated with my mom as this dessert is ..an all time favourite of mine which she still makes when she is in a mood to treat me with some good ol' favourites....moms! sigh! While the original recipe uses only cream, this low(er) cal version hardly uses any cream..also I had some whole vanilla pods lying around from my trip to Kerala so I used fresh vanilla (that's what the little black dots in the picture are :)) but you can substitute with vanilla essence. Also for best results stick to the fruits used , only welcome addition is mango :) You can vary the quantities of ingredients to create the perfect dessert with taste and texture suited to your palate..

Ingredients (serves 4)

2 bananas,diced
1 cup grapes, cut into halves
3 cheekus, peeled and diced
1 apple, peeled and diced
10-12 strawberries, cut into medium sized pieces
Juice of one lemon
2 cups cold skimmed milk
1/2 cup powdered sugar
2 tablespoons cream
1 vanilla pod Or 1 teaspoon vanilla essence

1. Mix all the chopped fruits with the lemon juice and toss well, this prevents the apple and banana from turning black.
2. Add the sugar ,cream,milk and essence and toss hard so that the fruits mix well with the milk . You can add extra sugar /cream as per your taste. If you are using a vanilla pod, slit the pod vertically and scoop out the vanilla with the back of a spoon.
3. Chill for 4-5 hours before serving.
4. Serve in individual glasses garnished with kiwi/strawberry slices