Roasted Corn and Black Beans Salad

Aint nothing complicated about a salad - As long as you like the marriage of the ingredients that go together, you are the king of your own salad. The key ingredient of this salad, however, is the Roasted Corn and Beans part. You cannot skip this step for the ultimate smoky taste.

1 Corn on the cob, roasted on cooking range flame
1 cup black beans - use canned beans, completely rinse the beans off of the liquid in a colander, let dry partially, roast black beans for 3 to 4 minutes on high flame in a skillet in some olive oil
2 boiled eggs, chopped
Croutons
1 medium roma tomato, deseeded and chopped
1/4 cup diced red onion
Hidden Valley Southwest Chipotle dressing
Salt
Black pepper
and oh Romaine Lettuce, cut in bite size pieces - when washed lettuce should be completely dry and put it aside in the freezer for few minutes before mixing.
Mexican shredded cheese

Mix all the ingredients together. Sprinkle cheese and croutons as per your quantity.  Drizzle dressing. Serve right away.

Paneer Bhurji - Spicy Shredded Cottage Cheese

Paneer bhurji is a Delaware favorite. Almost sure to be found at every Indian dinner party amongst our group and almost always the first thing to go. I tried to recreate the recipe and came pretty close. I made a healthier version of it by adding 2% milk instead of heavy cream.

Ingredients:
7oz Block of Paneer (Available at Indian stores. I used half of the 14oz block. Grate the paneer)
2 cups finely chopped onions
1 tsp cumin seeds
1/2 tsp fennel seeds or badishep
1 cardammom pod, crushed
1 inch cinnamon stick
1 badi velchi or big cardammom
1 bay leaf
2 cloves of garlic, make a paste
1/2 tsp ginger paste
2 tbsp heaped tomato paste (key ingredient - not sauce, not crushed, not pureed, but PASTE)
Shaan Tandoori Bbq spice (key ingredient)
1/8th cup heavy cream

Method:
1. Heat oil.  Keep the heat on low.  When hot, add cumin seeds. When they crackle, add fennel seeds, cardammom pod, cinnamon stick, big cardammom, and bay leaf.  Add onions and stir well. Turn the heat to medium.  Sautee until till transclucent. Add the garlic and ginger paste. 
2. Add the tomato paste and mix well. Add a little water and stir vigorously. Turn the heat to low and continue cooking for a good 15 to 20 minutes.  You have to be patient with this step. As you go through the 20 minutes, add a little water at a time and stir. The goal is to cook the onions and tomato paste to a big mush. I added about 1/8th cup of water about 3 to 4 times.  Do not let the mixture burn. Keep an eye on it as it turns to a mush stirring and adding water intermittently.
3. Now, add 2 tbsps of Shaan tandoori bbq spice and stir well. Let cook for 2 to 3 minutes.
4. Add the heavy cream a little at a time and mix well. The color should turn orangish pink.
5. Add the grated paneer and gently fold the mixture together. Try not to work the spatula too much as the paneer will get crushed. You want to retain its texture. 
Enjoy hot with chapatis/naan or jeera rice.

Note: I skipped adding salt because the readymade spices have a lot of salt.  But you may need more so feel free to add more. I bought paneer from an Indian grocery store. Kept the frozen till the previous day. Then left it in the fridge.  It was not frozen but wasnt completely thawed either. Keeping it a little hard made it easier to grate and also helped keep the paneers texture in the last step.

Jerk Chick n Veg Soup

Sunday nights are always the dreadful "oh my God - I have to pack lunch for tomorrow" nights. Thank God for soups because with little changes in ingredients you have a brand new soup every time.  Last night as I got ready to make soup, I started thinking - I eat Jerk Chicken, Jerk Chicken wings, Jerk Beans, why not Jerk Soup. For those who do not know what Jerk is, it is a special signature spice concoction used in Jamaican foods - very pungent, very spicy.  However you can get different spice levels based on the brand of Jerk seasoning you buy. For instance, I have Buffalo Wild Wings Jerk Sauce and its sweeter than its spicy. In my soup, I used Juliana's Jerk Spice (http://www.tijulecompany.com/juliana.php).

Ingredients:
1 chicken tenderloin, poached
2 small cloves of garlic, finely chopped
1 inch ginger piece, chopped
1/2 green pepper, smal bite size pieces
1/2 red onion, finely chopped
1/2 cup frozen corn
1 stalk of celery, small bite size pieces
1/2 cup pinto beans, canned
2 tbsp jerk seasoning
4 cups of chicken broth (depending on how watery you like your soup) or vegetable broth
Chopped fresh cilantro
Lime juice

1. In a stockpot, boil water. Immerse the chicken tenderloin for about 3 to 5 minutes. When it turns white, remove and set aside. Chop into small pieces. Set aside. Reserve liquid.
2. In another stockpot, heat oil. Add the garlic. When fragrant, add onion and celery.  Sautee until light brown and cooked down.  Add the green pepper and corn and stir well. Let cook for a good 8 to 10 minutes while stirring.
3. Now add the jerk seasoning and give it a stir.
4. Add the broth and stir. Let come to a boil on low heat.  You want the vegetables to simmer gently in the soup. Add the pinto beans. Cooking soup on high heat will cause the broth to evaporate and leave uncooked veggies. Add more broth depending on how soupy you want your soup.
You can add the chicken broth that we reserved from the poached chicken.
5. Add the cilantro and a squeeze of lime. 

Serve hot.

Pan Fried Jerk Chicken with Mango Rice and Cilantro Avocado Sauce

Life has gotten so busy in the past few months that I have not been able to blog religiously. I been super duper busy with my dance company and shows.  Wait what - you did not know - if you haev a minute do visit our dance page at http://www.facebook.com/#!/pages/Ishanya-Dance/194534043901862.  Anyhow back to my other passion - which is eating for which (un)fortunately I have to cook!

Here is a very very simple menu that you my enjoy:

Jerk Chicken
1. I used chicken tenderloins for this recipe. Coat chicken tenderloins with olive oil, garlic powder, onion powder, turmeric powder, black pepper and any Jerk Spice (available in local grocery stores). Toss well and set aside.
2. In a flat bottom pan, heat some olive oil. Coat the chicken in store bought fish fry mix. Gently place in the pan without overcrowding. Cook for 4 minutes on medium flame. Flip and cook for another 4 minutes. Now cover and cook for a few minutes. Uncover and cook for another 2 minutes ensuring that the chicken is white on the inside. Serve over the mango rice.

Mango Rice:
1/2 cup brown rice, cook in microwave accding to package directions.

1. In a stockpot, add butter.  Add 1/4 tsp chopped garlic.  Add the rice to the pot. Add 1/4th cup chicken stock and cover and continue cooking till tender on low flame covered.
2. When rice is tender, add chopped mango pieces (about 1 mango). 
3. Add 1 or 2 green chillies, some chopped cilantro, dash of onion powder, salt/black pepper, and lime juice.  Toss and serve with chicken.

Cilantro Avocado Sauce

1. Add the following in a blender and make a fine paste - 1/8 cup cilantro, 1 green chilli, and 1/4 clove of garlic.
2. Now add 2 tbsp sour cream and blend. 
3. Add half avocado and pulse the mixture twice or thrice. 
4. Season with salt, black pepper, onion powder, and some lime juice.

Serve as a side sauce.

Honey BBQ Chicken Pizza

1 Pillsbury Dough Roll (available in the frozen section in grocery stores)
2 chicken tenderloins
Veggies:
1/2 green pepper, thinly sliced
1/2 onion, thinly sliced (pref. red onions)
2 brussel sprouts (thinly sliced)
1 carrot (peeled and thinly sliced)
Mexican four cheese blend
Chipotle pepper seasoning mixed with olive oil

I. Marinade for the chicken
Mix olive oil with the following - garlic powder, salt, black pepper, italian seasonings, cumin powder, honey, paprika, red chilli powder. Set aside for atleast 1/2 hour.

II. Prep the dough
Open the dough roll as directions suggest. Unroll the dough, brush with olive oil.

III. Preheat the oven to 425F. Cover with foil. Grease the foil with olive oil.  Place the rolled out dough on the greased pan.

IV. Heat oil in a flat bottom pan. Cook all the veggies in the pan. Do not overcook the veggies - they should be slightly crunchy to taste.  Set aside. Cook the chicken -5 minutes each side covered on medium high.  Cut into bite size pieces.

V.  Sprinkle the veggies all over the dough leaving the sides of the pizza.  Using a brush, brush the chipotle mixed with olive oil seasoning throughout the perimeter of the pizza.  Then handfuls of cheese depending on how cheese you want your pizza. Then add the cooked chicken pieces.  Drop Bbq sauce in small dollops over the pizza. Bake according to the dough box directions.

Enjoy!

Grilled Chicken Wrap in Spinach Chapati/Wrap

Interested in killing two birds with one stone - Make a Palak Chapati or Spinach Tortilla.  A great option especially for little kids who are not veggie fans. You can use this palak chapati in various ways - Plain with pickle, as a base for pizza, or as a wrap or even as a flatbread depending on your choice. Here I stuffed the Spinach Chapati with grilled chicken and roasted vegetables - onions and yellow peppers; top it off with feta cheese or shredded four cheese; avocado and mayonnaise. I marinated the chicken in olive oil, garlic powder, salt, black pepper, and chipotle seasoning.

Ingredients and Method:

1 cup whole wheat flour
3 handfuls of spinach leaves
1/4 to 1/2 tsp garlic paste
1/4 tsp ginger paste
1 small green chilli
Lime juice

Tempering:
1/4 tsp cumin seeds
Dash of hing or asofoetida
1/4 tsp of coriander powder
1/4 tso of cumin powder

1. Blanche the spinach. I pressure cooked it. Let cool completely. Squeeze out all the water from the spinach. Reserve the water - you can use this for cooking.
2. In a blender, make a paste of the cooked spinach, green chilli, garlic, and ginger paste.  Add a a few drops of lime juice.  Do not add any water. It should be a thick paste. Add a pinch of salt.
3. Take flour in a pan. Pour the paste on the top. 
4. To this we will add the tempering - heat oil, when hot add the cumin seeds, when they sputter add the hing and pinch of coriander and cumin powder and turmeric powder. Pour over the flour and spinach.
5. Now knead the dough using a little water at a time and oil towards the end to work it all together in a pliable dough. Set aside for a few minutes.

Make parathas (folded with oil in layers) or chapati.

Paneer Biryani

Happy Holi - I know it was yesterday but I was too busy soaking the amazing sunny weather in Delaware yesterday.  For me festivals means family and friends, so we decided to meet up for dinner and I made this Veggie biryani for my veggie folks. And I am surprised to say, it was quite alright. I survived eating cauliflower instead of chicken!

Now biryani preparation takes effort and love and patience. I may have all three of those but what I do not have most of the time is TIME! So, this is my quick and dirty version of a biryani. We were so busy eating the darn thing, I forgot to take a picture! But, it was so much fun to sit together with friends and enjoy this spicy treat with a glass of Riesling! Darn I wish I had some Moscato wine - there is always tomorrow right folks?!

Note: I used the Malay spice but its technically not Malay biryani because I did not follow the recipe on the box.

Ingredients and Method:

2 cups Basmati rice
2 medium onions, chopped lengthwise
1/2 of a medium cauliflower
2 medium tomatoes
1 slab of Nanak Paneer
Garlic Ginger paste (1 tbsp for masala and 1 tsp for paneer)
1 green chilli
Handful of Cilantro, chopped
Regular full fat yogurt, beat with a fork until smooth
2 to 4 threads of saffron dissolved in 1/8 cup milk
Fried onions (available in Indian grocery store, refrigerate leftovers or they turn rancid!) (optional)

Spices:
Shaan Malay Chicken Biryani Mix
Shaan Chicken Tandoori bbq mix

Full spices for Rice: 2 cloves, 1/4 inch small cinnamon stick, 1 bay leaf, 1 star anise

Full spices for Masala: 2 cloves, 1/4 inch cinnamon stick, 1 badi velchi, 1 star anise, 1 bay leaf

1. Cook the rice in the microwave:
Wash the rice a few times. Drain completely.  Drizzle some olive oil. Add salt to taste and mix.  Add 2 cloves, 1 cinnamon stick, 1 bay leaf, and 1 star anise.  Add double the amount of water ie. 4 cups of water and a little more say about 1/4 to 1/2 cup more.  Mix well and cook in microwave. Since microwave times vary, monitor your coooking time. Generally, for this amount I would cook the rice for 18 minutes and then 5 more minutes depending on the amount of water left.  Rice should be al dente. Remove and leave it open so it dries out completely. Biryani with wet sticky rice is a big NO NO!

2. Prep the paneer:
Cut the paneer into small bite size pieces.  In a bowl, take some oil, add 1 tsp of ginger/garlic paste, add Shaan Tandoori Tikka Bbq masala, dash of red chilli powder, dash of cumin and coriander powder, and dash of turmeric powder. Mix it well. Now pour this over the paneer and toss well.  Set aside and let marinate for a while.

3. Make the masala:

Heat oil. Add the full spices.  When fragrant, add chopped onions and chopped green chilli and chopped cilantro.  Cook on medium heat for 15 minutes stirring constantly so that the onions dont get burned. Add 1 tbsp of ginger/garlic paste and stir. The onions should turn into a complete mush.  Add the tomatoes and mix well. Cook the tomatoes down for another 15 minutes along with the onions. Do not rush this process. Add oil or a little water if necessary but cook the contents down completely. 

Once the onions/tomatoes mixture is cooked, add half of the Malay Chicken Biryani spice mix.  Add 1 tsp of turmeric powder, some salt, 1 tsp of cumin powder, and 1 tsp of coriander powder.  Mix well.  Add about 1 cup of yogurt and mix. Add the cauliflower florettes and mix well.  Cover and cook for 5 to 8 minutes. Do not overcook the caulilflower. You want it to have a crunch to it - so check intermittently. 

4. Cook the paneer:
While the masala is being cooked, heat oil in a flat bottom skillet. When oil is hot, Add the paneer. Cook for 3 to 4 minutes one side. Flip and cook the other side. You want a good sear to the paneer. Handle gently as the paneer could break.

5. If the cauliflower is cooked to the desired consistency, add the seared/cooked paneer to the pan. Toss gently.  Season with salt if necessary. Biryani masalas have a lot of added salt so check the taste of the masala before you add salt.  This masala should not be watery at all. If it is, cook uncovered so the water evaporates.

6. Saffron Milk:
Add a pinch of saffron threads to warm milk and set aside.  When the saffron has emitted color to the milk, drizzle it slowly over the cooked rice.

7. We are ready to layer the biryani - rice, then masala, rice, masala, rice is the order. So make three parts of the rice and two parts of the masala. Layer it accordingly with rice as the top most layer. Top it off with fried onions.  Cover and seal the sides of the lid and pot with dough or just cover the pot.  Let cook on simmer for 10 minutes before serving.

Dana Methi - Fenugreek Seeds

This is not a dish that you want to serve as your entree for your upcoming dinner party! Speaking of dinner parties, I have to plan my son's third birthday party - yippe another project! Anyhow, I am adding this recipe because I never knew that methi or fenugreek seeds can be sprouted and that one can actually make a dish out of them. Generally, in Indian cuisine these seeds are used during tempering in dals/curries etc, or added to dosa batters. But, I was shocked when my mom made this during my nursing period.  Methi seeds are known for their medicinal benefits : can help reduce cholesterol, treat diabetes, minimize the symptoms of menopause and PMS, increase milk production in nursing mothers, increase sexual desire both in men and women, helpful for memory loss and to slow down the aging process, promote hair growth and reduce hair loss both in women and men, and reduce skin irritation, such as ulcers, boils, dandruff, and cellulite.  One can powder the dry methi seeds, mix it with yogurt and apply to hair for prevention of hair loss. Ofcourse do not forget to wash it off!!!

Here I have used to the actual methi seeds that are even more nutrition packed. Since these seeds are bitter, we add jaggery to sweeten the dish. As I mentioned before, this dish is not to be served as a main dish, atleast I would not do it ! I am going to make this everyday as a side dish just for its medicinial benefits.

Ingredients and Method:

2 tbsp methi seeds, soaked overnight, and then sprouted
1/2 medium onion, finely chopped
1/2 medium tomato, finely chopped
1.5 tbsp shredded coconut
1/2 tsp mustard seeds
1/4 tsp turmeric powder
Dash of asofoetida
1/4 tsp red chilli powder
1 to 2 tbsp jaggery
Salt


1. Soak methi seeds in water overnight. Drain the water and set them in a dry dark place covered with paper towel to sprout them for 8 hrs or more.
2. Heat oil.  Add the mustard seeds. When they sputter, add hing or asofoetida.  Add the onions and sautee till translucent. Add the tomotoes and cover and cook on low stirring occasionally till well cooked.  Add turmeric powder and red chilli powder. Add the shredded coconut and jaggery.
3. Add the methi seeds and stir well. Add a little water at a time, cover and cook until the methi seeds are tender (about 10 to 15 minutes.
4. Season with salt. Add more jaggery if you think the dish is too bitter.

http://slurpnburp-mithu.blogspot.com/2012/02/methi-chicken-sukha-fenugreek-chicken.html.

http://slurpnburp-mithu.blogspot.com/2010/09/anda-methi-fried-egg-in-fenugreek.html

Tondli Rassa - Gherkins Curry Style

Gherkins or Tondli or Tendli or Tindora is a very common vegetable consumed in an Indian household. I have not seen these in the mainstream grocery stores. I get mine from an Indian grocery store or from the farmer's market. To prep the vegetables, trim the edges and wash them well. I have seen them  cut either in circles or lengthwise. Enjoy this very simple yet delicious recipe with hot phulkas or rice.

Ingredients and Method:
2 lbs tondli
1 medium onion, chopped
1 tomato, chopped
1 green chilli
Dash of asofoetida, hing
Paprika for color
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp red chilli powder (optional)
1/4 tsp garlic paste
1/4 tsp ginger paste
1/4 tsp tamarind pulp
1/2 tsp crushed jaggery
1/4 to 1/2 tsp goda masala
Grated coconut for garnish
Cilantro for garnish

1. Heat oil.  When hot, add the mustard seeds. When they sputter, add hing.
2. Add onions and cook until translucent. Add the garlic and ginger paste.
3. Add tomatoes, stir and let cook covered for 5 minutes stirring intermittently. Add a dash or two of paprika for color.
4. Add all the spices - turmeric, cumin, and coriander. Allow to cook again for another 5 minutes. Add a little water as the mixture cooks.  The onions and tomatoes should be cooked completely and turned to a mush together. Remove and set aside.
5. in the same pan, add a little oil. When hot, add the tondli and toss them around like you would to a stir fry. Season with salt and a tiny pinch of sugar and keep tossing. I like it when the tondli gets a good sear which gives a good taste to the curry. You dont want to completely cook it here just get a good sear on high heat.
6. Now add the onion/tomato mixture back to the pan. Add 1 cup of water. Season with salt, tamarind, jaggery, red chilli powder, and goda masala.  Mix well and cook covered on low heat until the tondli is completely cooked.  I cooked the tondli for a good 20 minutes or so on low heat. I had to add water twice since the water evaporated in the process. Do not add too much water at once.

For other tondli recipes on this blog visit:

Tondli Rice:
http://slurpnburp-mithu.blogspot.com/2011/07/tondli-bhaat-gherkins-rice.html

Bharli Tondli:
http://slurpnburp-mithu.blogspot.com/2010/08/bharli-tondli-stuffed-gherkins.html

Moroccan Chickpeas Stew

The benefits of chickpeas or garbanzo beans are widely known. They are full of antioxidants, fiber, and low in calories. With its origins from the Far east and Mid east, chickpeas have been gaining wide popularity in the west.  They can be consumed in so many different ways because of their bland flavor - Here is one of the ways I served it to my family. This recipe was so easy to create, yet so flavorful and filling. The carrots made the stew a little too sweet for me, but since I made this dish for my toddler, he did not mind it and neither did I. You could add cayenne pepper or red pepper flakes to increase the heat.

Ingredients and Method:
2 cups chopped carrots (in rounds)
2 cups chopped celery (medium cut)
1/2 cup finely chopped onions
2 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 small roma tomatoes, coarsely chopped
Salt and Black Pepper
Italian Seasonings
Worcestershire sauce
Pinch of cumin powder
Feta cheese for garnish

1. Heat some olive oil and butter. Add the carrots, onions, and celery. Stir and cook for 3 minutes. Add the garlic and ginger, mix well. Brown the veggies on medium heat.
2. Add salt, black pepper, Italian seasonings, cumin powder and worcestershire sauce. Stir and let cook for another few minutes. Add about 1 cup of water. Stir and add 1.5 cups of garbanzo/chickpeas.  Stir, cover and cook for another 8 to 10 minutes on low heat.
3. Drizzle some olive oil (Optional).  Season with feta cheese and cilantro.

Note: You may have to add water to keep a stewy consistency if the water evaporates in the Step 2.

Shengdanyachi Amti - Peanut Curry

Today was Mahashivratri - a festival celebrated by many Hindus in India honoring Lord Shiva - the God of Destruction. Temples teem with devotees who attend special ceremonies and also fast during this period. I used to love it when my mother fasted - because that meant fast food for all of us. Not the American 'rapidly cooked' fast food yall, I mean the Indian 'specially made on festivals' fast food. The scrumptious sabudana khichdi (tapioca mix) is the ultimate fast food followed by Cumin potatoes, Sweet potato fries, etc. But, Mahashivratri calls for a special menu which consists of Varaicha Bhaat and Shengdanyachi Amti. Varai is known as Samo in English which acts as the rice portion of the menu.  Shengdana means peanuts and this rich thick curry acts as a sauce on the Varai/Samo pilaf. I could not find Samo in the U.S. so instead I used Quinoa and made a cumin based Quinoa to be served with the Peanut curry.  Recipe follows -

1/2 cup raw peanuts
2 green chillies
1 tsp cumin seeds
1 bay leaf
2 cloves
1/4 inch cinnamon stick
1 tbsp jaggery
1 tbsp concentrated tamarind pulp (mixed in water)
Salt

1. Slow roast raw peanuts.  When cool, use your hands to rub the peanuts so the peels off.  Remove the peels.
2. In a blender, grind the chopped chillies and peanuts to a paste with a little water. 
3. Heat ghee. Add the cumin seeds, bay leaf, cloves and cinnamon stick. When the cumin seeds sputter, add the peanut paste and give it a good stir.
4. Add 1/2 cup of water and mix well.  Add the jaggery and tamarind pulp.  Let come to a slight boil.
5. Add another 1/2 cup of water. Season with salt.  Let cook on low heat for about 3 to 5 minutes.  The curry should be a little to the thick side!

Enjoy!

Note: When adding the tamarind and jaggery, do so a little at a time.  I was toying around with the quantities to suit to my taste.

Chana Dal

The first time I ate chana dal this way was at my friend Twinkle's house. Her mother made this for  us one day and served it with hot fresh puris (YUM!).  Ever since then I have wanted to try this out. It certainly was not as good as she made it, but this is my version of the dal. 

Generally, dal is consumed with white rice and hence it is mushy.  But this style of the recipe calls for cooking the dal al dente (or with a bite to it) so its eaten with chapati or puris.

1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 bay leaf
1 inch cinnamon stick
Pinch of clove powder
1/2 cup chana dal
1 tomato, finely chopped
A litle more than 1/4  tsp turmeric powder
1 or 2 green chillies
Dash of asofoetida
Salt and pinch of Sugar
Fresh cilantro

1. Soak chana dal in water - should be completely submerged for 4 to 6 hours
2. Put the chana dal in the pressure cooker, add a pinch of turmeric and some salt. Pressure cook for 2 to 4 whistles. Chana dal should not be cooked to a mush. It should be crunchy to taste - cooked but crunchy.
3. Heat ghee in a stock pot. When hot add, bay leaf and cinnamon stick.  Quickly add the cumin and mustard seeds. When they crackle, add the asofoetida or hing and green chilli(es).  Add the turmeric powder.  Add the chana dal with some of the reserved liquid.  Add the clove powder.  Mix well. Add the chopped tomatoes. Season with salt and a small pinch of sugar. 
4. Let simmer and come to slight boil. Garnish with fresh finely chopped cilantro.

Note: This dal should not be too watery as it is consumed as a side dish with chapati instead of wet dal on rice.

Methi Chicken Sukha - Fenugreek Chicken (Dry)

Methi or fenugreek leaves can be cooked in its true form - the leaves as a herb or as a spice through its seeds. One can also used dried methi leaves called Kasuri methi. All three of them can be obtained at your local Indian grocery store. Methi is known for its medicinal value and should be consumed on a regular basis. In the world of alternative medicine, methi is used for treating arthritis. It is also used to foster lactation by breast feeding mothers. The leaves usually found in Indian grocery stores have to be washed very well just like one would with any greens. The tender leaves part of the bunch is to be picked out and chopped finely to be used in this dish. Kasuri methi or dried methi leaves come in a ready to use box and is used as a garnish for many non vegetarian dishes.

Ingredients and Method:
1 cup chopped fresh methi leaves
1/2 small chopped onion
1 tsp chopped garlic
1 tsp chopped ginger
1/4 tsp red chilli powder
1/4 tsp turmeric powder for chicken marinade
1/4 tsp for the methi mixture
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp cumin powder
1/4 tsp coriander powder
Tandoori Bbq Masala (Shaan)
Heavy cream
2 chicken breasts or thighs

1. Wash and pat dry the chicken. Cut into bite size pieces. Drizzle olive oil on the chicken. Add the red chilli powder, turmeric powder, garlic and ginger, and 1/2 tsp of the tandorri bbq masala. Mix well and let marinate for atleast 30 minutes.
2. Heat oil in a pan. Add the cumin seeds and mustard seeds.  when they crackle, add the chopped onions.  Sautee for 5 minutes on low heat until the onions are brown.  Add the methi leaves and mix well.  Sautee for another 5 minutes.  Add salt, cumin powder, coriander powder, and turmeric powder.  Add a little water, cover and let cook for 5 to 8 minutes. The color should change from green to a deep green/brown. Set aside.
3. Add oil on a pan. Add the chicken. Let sear on high heat. Flip the chicken and let sear for another 2 to 3 minutes.  Now toss and cook for another 3 minutes.  Add the methi leaves back to the pan.  Toss and cook for 3 to 5 minutes.  Add a 3 tbsp of heavy cream and toss for another minute or tow.  Serve hot.

Palak Kadhi - Spinach in Spicy Buttermilk

Give an Indian anything and they will put "Tadka" or "Tempering" to it. Tadka pron-Tud-ka, is a process of add the basic spices to any dish. Items that go in a tadka are oil or ghee or butter which are the base, followed by cumin seeds or mustard seeds or both, and hing or asofoetida. Depending on the recipe, one can add garlic and ginger and green chilli or red chilli and methi or fenugreek seeds and curry leaves, etc.  This buttermilk dish is a perfect winter night dish to be savored with white rice. Enjoy!

Method and Ingredients:

2 handfuls of fresh spinach, washed, drained, chopped, and cooked*
1 cup low fat buttermilk
3/4 cup cold water
2 heaping tablespoons besan or gram flour dissolved in 1/4 cup cold water (make sure there are no lumps)
1 small garlic, chopped
1/2 inch ginger, chopped
2 tbsp cilantro, chopped
1 small green chilli
Salt
Sugar

Tempering:
1/2 tsp cumin seeds
Dash of Hing Asofoetida
1/4 tsp turmeric
Methi seeds (2)
Curry leaves (4)

1. Mix the buttermilk with the cold water and stir.
2. In a small blender, grind garlic, ginger, cilantro, and green chilli to fine paste. I added a little of the buttermilk mixture to get the paste going.
3. Add the water plus gram flour mixture to the buttermilk. 
4. Add the blended masala of garlic, ginger, cilantro, and green chilli to the buttermilk.
5. Heat ghee in a pot. Add the cumin seeds. When they sputter, add methi seeds, hing and turmeric and curry leaves. Keep the heat down so as to not burn the contents. The curry leaves should change the green color slightly.  Add the cooked spinach and stir well. Let cook for 5 minutes so the spices incorporate in the spinach.
6. Add the buttermilk mixture to the pot and stir well.  Let come to slight boil. Add salt and a small pinch of sugar. You can add the reserved spinach liquid while cooking. Some folks like their kadhi watery while others may like it thick. So add water according to your preference.

Serve hot over white rice.

* Cooking spinach:  I basically add the chopped palak to a pot of water and let it boil for 15 to 20 minutes. Do not add too much water because you can reserve the water in which the spinach is cooked for cooking.

* The besan or gram flour is available in indian grocery stores. Its basically ground chick pea flour that acts as a thickening agent.

Sizzling Chicken and Cheese in Broccoli Cream Sauce

Ingredients and Method:

There are five parts to this dish:
1. Potatoes
2. Chicken and cheese
3. Rice
4. Vegetables
5. Sauce

1. Potatoes (For recipe click: http://slurpnburp-mithu.blogspot.com/#!/2012/01/skillet-rosemary-potatoes.html)

2. Make the sauce:  For a quick sauce, I used the Cream of Broccoli soup.  Heat butter in a pan. Add half of the cream of broccoli soup. Add 1/4 cup milk and stir vigorously until no lumps are formed.  Add 1/2 tsp worcestershire sauce, 1/4 tsp soy sauce, black pepper, and cajun seasoning. Stir until well incorporated.

3. Use about a cup or two of leftover white or brown rice. Heat butter in a pan. Add the rice. Add salt and black pepper, garlic powder and set aside.

4. Boil the veggies in a stockpot until tender. Drain. Heat butter in a pan. Add the vegetables. Season with salt, black pepper, garlic powder, onion powder, and dried parsely.

5. I used four chicken tenderloins. You can use two chicken breasts. Butterfly cut the chicken and wrap with saran wrap. Pound the chicken down. For details visit http://slurpnburp-mithu.blogspot.com/2011/03/kickin-chickin.html#!/2011/03/how-to_02.html
Season the chicken with salt and black pepper.  Add butter to the pan. Add the chicken. Cook covered for 3 minutes. Flip and cook covered again for 3 minutes. Flip the chicken one more time and cook uncovered. Run a knife in the middle to see if the chicken is white in the inside.

5. Now lets put everything together. Heat skillet really hot. Rub butter all over the skillet.  Add the potatoes, chicken, and rice and veggies as shown. Pour the half the sauce over the chicken. And add cheese on the top. Cover with a lid so the cheese will melt. Serve hot. (Remaidner of the sauce can be used as a side)

Skillet Rosemary Potatoes

For years, my mother has been on my case about not "burning" food. But i keep arguing with her that that slight burnt taste is what gives my food an edge. In the process, I have burned so many of her precious pans. One day, I even did the Flambe trick - you know where you set the food on fire! That did not go too well. I was kicked out of the kitchen but ofcourse I couldn't stay out too long. Anyhow, so my theory is that searing or as my mom calls it "burning" the food, does give it the food a special kick.  So to ensure a fool proof sear, we bought this Lodge Logic skillet.  I cannot wait to try some yummy Sizzlers on it. But, thats for one of my non-busy days. Today, we will have to make do this with this pretty simple yet comforting potatoes recipe!

Baby Potatoes (About 12)
1 tsp Dried Rosemary
2 Tbsp chopped cilantro
1 finely chopped garlic
Salt and Black Pepper
Red pepper flakes (optional)
Butter

1. Wash the potatoes and submerge them in a pot full of cold salted water.  Bring to boil and cook until potatoes are slightly tender (About 10 minutes) Drain and submerge them in cold water. When slightly cooled, cut into halves.
2. Heat skillet until really hot. Add some butter and turn the heat down (it will smoke) - so have your ingredients ready to go.
3. Add the chopped garlic and give it a quick stir. Add the cilantro and stir. Add rosemary and sautee until fragrant.
4. Now spread some more butter throughout the pan. Place the potatoes face side down picking a little garlic and rosemary at a time (ie spread the garlic and rosemary around).
5. On low heat continue to sear the potatoes until they get a good golden brown color. Add salt and black pepper. I also tipped them a little towards the end to sear the skin. Sprinkle some red pepper flakes.

Potatoes are ready!

Note: I left the skin on the potatoes. You can choose to peel the skin off.

Bharwan Bhindi - Stuffed Okra



 The truth about Okra is that it is the slimiest and most underrated vegetable. This little vegetable can be used in so many more ways that one can think of. I am going to set myself on an adventure trying to explore ways to cook this. In the past, I have shallow fried and used it in Dal/Indian style soup. Today, I stuffed it with a onion-coconut powder mixture.  My impromptu date, Tina and I both enjoyed it. Right Teens?

Ingredients and Method:
Okra (About 25)

Stuffing:
1.5 medium onion
3 tbsp dry coconut powder
1 tsp fennel seeds
2 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder
2 tsp Goda masala (Maharashtrian Masala)
1/2 tsp tamarind pulp
1 to 2 tsp jaggery/gul
2 tbsp chopped cilantro
Salt

Tempering:
1 tsp mustard seeds
Dash of Asofoetida

1. Wash and drain okra. Let dry completely. Wipe with a towel/paper towel.
2. Trim the edges and slit them lengthwise (as we will be stuffing them)
3. Stuffing: In a mixing bowl, add all the ingredients under stuffing. Using your hands, mix the contents applying gentle pressure so the contents are well incorporated. Set aside.
3. Heat oil in a pan. Add the mustard seeds. when they sputter, add asofoetida. Now add the stuffing we made earlier.  Cook for 10 to 15 minutes on low to medium flame. The stuffng should turn light brown in color. Remove from the pan
5. Heat oil in the same pan and shallow fry the okra on low to medium heat. we want the okra to be crispy.
6. When slightly cool, gently stuff the stuffing into the okra. Add back to the pan and let sear until completely cooked. 

Serve hot.


Note:
1. Goda masala is a signature Maharashtrian masala. It can be found at some Indian grocery stores but your best bet is to get it from India. Thats what I do. I stock it up for a year or so in the fridge.
2. Gul or Jaggery can be substituted with sugar but the way the gul caramelizes and gives it that authentic taste, sugar cannot do the same.
3. Fennel seeds are a must in this recipe to give it that punch.

Mango Mousse

Looking for a yummy dessert - Try this very simple Mango mousse recipe.

Method and Ingredients:

1 Pint of Heavy Whipping Cream
1/2 cup sugar

1 Can Mango Pulp

2 packets of Gelatin (7oz each)

1. Add the mango pulp to a pot.  Add the gelatin packets and whisk together. There should  be no lumps of the gelatin. If lumps do form, use a spatula and dissolve them.  Turn the flame on low and heat the mango pulp.  Keep stirring. Keep the flame low throughout this process.  The mango pulp should be hot but you dont want it to boil like water either. Now wait till it cool completely. I left mine out for an hour or so.

2. Pour whipping cream in a mixing bowl.  Add the sugar. Using an electric beater, beat the whipping cream until it turns into a froth. The cream will start looking like whipped cream. hmm I wonder if i could use Cool Whip next time and omit this step :) The texture you are looking for should resemble a mousse like texture which is called "peaks" in the baking world. If you put you finger in it and the cream holds upright, its ready.

3. Now, add the cream to the cooled mango pulp. Using a spatula, gently FOLD the cream into the mango pulp. Do not over mix.  Fold until both are incorporated well. 

4. Pour into a 9 by 13 casserole pan and refridgerate for few hours.

Mango Mousse is ready ............

Makar Sankrant Special - Til Gul

Happy Makar Sankrant to all my readers! Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year i.e. the 14th of January.  Indians from different parts of the country celebrate this festival in different ways.  Sankraman means passing of the Sun from one Zodiac sign to the other. This day marks the Sun's passage from the Tropic of Dhanu (Sagittarius) to Makar (Capricorn).

Being a Maharashtrian, we celebrate by exchanging a particular dessert/sweet called Til gul.  Til means sesame seeds and gul means jaggery (a sweetner).  Til and gul both hold a special significance for its nutritive value especially during the winter months. 

Now the social aspect of this festival is the best part! This is a time to celebrate old friendships, make new ones and refresh the old ones.  So I hosted my annual Haldi Kunku - which is a get together of married women (but I also had my single friends join us). The custom is to wear a black Chandrakala sari (embossed with moons and stars) but we just did a "black theme".  Haldi meaning turmeric and kunku meaning vermillion is applied on the forehead by the host to guest and vice versa. The host also gives a small gift called "vaan". I gave hand crafted and hand painted wooden kunku holder to all the guests.

The ladies had a blast - We played the game "Hot Potato" and made the "losers" of the game do all sorts of funny things. On the menu - Kokum Serbert, Chole Chaat, and Mango Mousse. And ofcourse, til gul laddos.  Below is the recipe for the ladoos:

Ingredients and Method:

1/2 cup sesame seeds
1/4 to 1/2 cup shredded jaggery (gul)
1/4 cup roasted peanuts (unsalted)
1/8 cup dry coconut powder
1/2 tsp cardamom powder
Ghee

1. Dry roast the sesame seeds on low flame until you get a nutty aroma and the seeds are light golden brown. This process should not be rushed. Take your time and keep working your spatula as you roast the seeds. Set aside. (About 10 minutes on low flame)
2. Break the peanuts into halves or quarters with your hand.
3. Dry roast the coconut powder on low flame. This shouldnt take too long as the coconut roasts faster than the sesame seeds. (About 3 to 4 minutes on low flame). Pour over the sesame seeds. Add the peanuts to this mixture and toss with fingers.
4. In a flat bottom pan, on low flame, heat some ghee and when melted add jaggery. Jaggery burns easily so do not walk away from the pan. You have to constantly keep stirring to melt the jaggery so it turns liquidy. I add some water (total 3 tbsp) 1 tbsp at a time to make it liquidy. Add the cardamom powder. Keep working the jaggery for about 5 minutes or so. Drop a small drop on a plate. If the jaggery forms a little dot, its ready.
5. Add the sesame seeds mix (coconut powder n peanuts) to the jaggery. Mix well.
6. Let cool for about 2 minutes. Put ghee on  your palms and start rolling them into equal size ladoos/balls.

Chocolate Chip Cookies

Okay its Friday the 13th! What is up with Friday the 13th anways!? Why is everyone so scared of this date? If one should be scared of anything, it should be about the calories they consume when they eat desserts. For heaven's sake, is all this butter and sugar necessary? And the answer is YES! And yes I am scared of eating desserts but you only live your life once! So eat a little and do a little extra workout for the day!

And oh yah, the cardinal truth of baking - if you want the ultimate decadent taste, then you got to follow the recipe. Its just like going to to movie theatre and eating no butter popcorn! No thank you! Id rather eat one cup of butter popcorn than eating 4 cups of non butter popcorn. So back to the topic of desserts, I got the BBs today in me! You know BBs - "Baking Bhoot" - for non desis that means "the spirit of baking" has consumed me today. So the first project was Chocolate chip cookies, followed by Velvet Cocoa Cake for my Americanized Haldi Kunku, followed by Herb Foccacia Bread for sandwiches tomorrow, and ending with Garlic Cheese Knots. Wish me luck.

When it comes to baking, I do not experiment. I follow recipes blindly. So here is the recipe for the chocolate chip cookies from dear old Martha. Enjoy!

Ingredients


1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.