11/10/10

Slow Cooked Harissa Chicken


Do you own a slow cooker?! No?! Well, if your answer is no, it is truly time to research and invest in one.  On your lazy winter days, these come out really handy.  One can make hearty steamy soups or slow cooked bbq chicken or even Dum aloo!

Here I have made "my" adaptation of Harissa Chicken. Harissa spice is native to Africa and Middle East. We have been going to this Moroccan restaurant in Delaware for ages now. And they make the meanest Harissa Chicken. My hubby and I have tried many versions of this recipe and even imported a homemade Harissa sauce from Morocco! No kidding!

After looking at some recipes online, I realized there are so many different ways to make Harissa sauce.  Harissa utilizes a special red chilli or the Harissa chilli. I did not Harissa chillies on hand so I just used red chilli powder. I would also recommend dry grinding red chillies and using that powder. It turned out pretty good and close to the real deal!

Ingredients:

4 chicken thighs

Marinade:
Some oil
2 tsp chopped garlic
2 tsp chopped ginger
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp caraway seeds (coarsely powdered)
Dash of paprika powder
Salt/Black pepper
3/4 cup Herdez Salsa Ranchera

Method:

Wash and pat dry really well. Season with salt and black pepper.  In a small  bowl, add oil, garlic, ginger, turmeric powder, cumin powder, red chilli powder, coriander powder, caraway powder, paprika and salsa ranchera. Mix well and apply it to the thighs. Rub well and let sit. You will find that the mixture will leave some water.  Using a paper towel dab any water that eventually comes out.  The Salsa Ranchera I used is store bought. I am not sure if the recipe will taste same if you use other salsas. The way this salsa was ground (pasty) as opposed to chunky and it gave a similar texture to the chicken sauce as the restaurant kind.  You can either leave this marinated chicken for a few hours in the fridge and then start to cook it. If you are pressed for time, add it directly to a slow cooker on slow setting for 6 hours or so.  Every slow cooker is different, so review the settings specific to your cooker.


Note:
My chicken turned up a little watery despite adding no water to the slow cooker! If you want the sauce thicker, remove the chicken pieces out, and pour the sauce on a flat bottom pan. Turn the heat up high and let the water evaporate. We did not mind the watery sauce, actually, because it went well with the brown rice pilaf I served on the side!

11/9/10

Pasta Salad



3 cups of Rotini pasta
2 cups frozen mixed veggies
1 can black beans, rinsed and drained
3/4 cup low fat mayo
1/2 cup Zesty Italian Dressing
Some olive oil 
Dash of garlic powder, italian dressing, salt, black pepper
Cajun powder (optional)
Maggi chilli garlic sauce (optional)
Parmesan cheese (optional)

Cook the pasta according to package directions.  Drain the pasta in a colander.  Soak the frozen veggies in water and cook the veggies for 5 to 8 minutes in a microwave and drain.  Rinse and drain the precooked black beans. Make sure the veggies and pasta are completely dry of any water. You can set it aside for a few minutes in a colander to ensure they are dry. 

In a big mixing bowl, beat mayonnaise with some olive oil.  It should turn smooth and creamy. Add the italian dressing and all other seasonings.  Beat again.  Add the pasta, veggies, and beans and mix well till its well coated. 

You can add shaved or shredded parmesan cheese on the top.  Serve as a side dish.

11/8/10

Garlic Cilantro Chicken Kabobs


1.5 chicken breast, cut into kabob size pieces
1/2 tsp ginger, chopped
1/2 tsp garlic, chopped
1/2 tsp turmeric powder
Dash of paprika
1 green chilli
1/4 cup cilantro leaves, fresh

Skewer sticks

Wash and pat dry. Sprinkle some salt, paprika, turmeric and meat tenderizer. Meat Tenderizers are very salty so be careful when you add the salt. In a small food processor, combine the ginger, garlic, green chilli, and coriander leaves. Drizzle some olive oil and blend (either coarsely or to a fine paste).  Rub the mixture on the chicken pieces. Set aside in a fridge for 2 to 4 hours before grilling. 

Dip the skewer sticks in water for a while.  Thread the kabob pieces into the skewers. Preheat the grill to 400F.  Grill the skewers for about 8 to 10 minutes. Do not forget to turn the skewers so every side sits on the grill.  Remember that chicken breast cooks relatively faster than thighs or other meat and it continues to cook even after taken out of the grill.  When ready remove the kabobs and wrap them tightly in a foil. Let sit for a few minutes before serving. 

Note:
The time suggested is just a guide. Make sure you check the chicken pieces for doneness by: poking a fork in to see if the meat has turned white on the inside which suggests that its cooked or using a meat thermometer check if the internal food temperature is at 165F.

I added 1 tsp garlic and it was too strong. If you like the garlicky taste increase from 1/2 to 1 tsp.

11/5/10

Pudina Murg Kabob - Mint Chicken Kabobs

Ingredients:

1.5 chicken breast, cut into kabob size pieces
1/4 to 1/2 cup yogurt
1/4 tsp cardammom powder
Pinch of cinnamon powder
1/2 tsp turmeric powder
3/4 tsp red chilli powder (this is on the spicy side!)
1/2 tsp cumin powder
1/2 tsp mint powder
1/2 tsp fennel powder
1/2 tsp each of garlic and ginger paste
Meat tenderizer
Salt
Skewers

Hang the yogurt in a muslin cloth for few hours to remove all water from it.  Set aside in a bowl. Now combine the yogurt and all the remainder ingredients in a bowl. Beat well. Add the washed and patted dry chicken pieces to the mixture.  Coat really well.  Add some salt and meat tenderizer and mix well.  Let sit in a fridge for atleast 4 to 6 hours or overnight.

Pre heat the grill or oven to 400F. If using bamboo skewers, soak the skewers in water for a while. Thread the chicken through the skewers and grill them for 5 to 8 minutes. Alternatively you can check for doneness when the meat on the inside is white or if using a meat thermometer if the internal temperature reaches 165F. Wrap the chicken kabobs in a foil right away and let sit for a few minutes before serving.

Note: Meat tenderizers are very salty so use salt sparingly.

11/4/10

Chicken Wrap with Queso Fresco

This recipe utilizes Queso Fresco or Fresh Cheese in Spanish. This cheese is typically used as a topping on salads or meals or as a dip, etc since it crumbles real well. But, I wanted to see what it did when exposed to heat.  I melted it in my wrap and it was really tasty. Yummy in my tummy!

1 or 2 large tortilla wrap
1 standard size chicken breast, butterfly cut it (which means cut through the width of the chicken)
1/4 cup black beans
1/4 cup corn
1 jalapeno pepper
Dash of Garlic powder
Taco seasoning spice
Salt and Pepper to taste
Queso Fresco
Garnish: Cilantro, Diced tomatoes, Diced Red onion, Lettuce

Wash and pat dry the chicken. Butterfly cut it so that now you have 2 flat chicken breasts.  Season it with salt and black pepper.  Heat oil in a flat skillet.   When real hot, add the chicken breast.  Cook for 3 minutes.  Flip both the breast pieces and cook for another 3 minutes.  Check for doneness - the meat should be white on the inside. Keep the heat on high, sprinkle some taco seasoning and using a flat spatula give some pressure to the chicken so as to sear it. Flip, sprinkle some more seasoning and sear for another minute.  Remove from heat.  (always check for doneness before eating).  In the same pan, throw the beans, corn, jalapeno or serrano pepper (finely chopped), garlic powder, and some more taco seasoning.  If you want your wrap spicy, you may add some cayenne or chilli powder. Make sure the veggies are blended well.  Add some queso fresco - using your finger just crumble the cheese in the pan (how much depends on your taste but atleast 2 tbsps).  Allow the cheese to melt a little.  Remove from heat. Cut the chicken breast into bite size pieces. 

Heat the tortilla in a microwave or on a pan.  Do not overheat, just a few seconds until it softens up.  Put the filling in.  Add lettuce, cilantro, tomatoes, and onions. 

Enjoy!

11/3/10

"South of the Border" Chicken Wontons



Ingredients:

Wonton papers
2 cups chicken breast (cut into small pieces)
2 stalks of green onion, diced
1 cup corn
1 cup black beans
Egg white, beaten
Marinade:
Oil
Salt/Black pepper to taste
1/2 tsp paprika
1/2 tsp dried parsley
1/2 tsp onion powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cajun powder
1/4 tsp dried oregano
2 cloves of garlic, finely chopped

Wash the chicken breast, pat dry, and cut into small pieces. Marinate the chicken in the marinade as listed above.  Set aside for a few hours in the fridge until you are ready to start cooking.

Heat oil in a skillet. When hot, add the chicken and let it sit without moving for a minute or two. I like doing this because it creates a good sear.  Now flip all the pieces and let them sear for another few minutes. Since we are going to sear the wontons in the last step, they chicken will continue to cook so do not overcook in this step. A total of about 5 minutes should do the trick (provided that the pieces are cut up small).  Set the chicken aside. In the same pan, add the beans and corn. Let sit for a minute or two without stirring. Now add a dash of salt and black pepper and cajun powder (optional).  Add the chopped green onions.  Keep tossing around for another few minutes. Do not overcook as the corn will dehydrate and the beans could get mushy. Set aside.  When the chicken is cool enough to touch, shred it into very tiny pieces. 

Now we are ready to fill the wontons.  Line up as many wonton papers as start filling them up.  Keep the beaten egg wash ready to seal the papers.  Do not overstuff as it is hard to seal the wontons.  Using a cooking brush, line the sides of the paper and fold so that both sides meet as the picture shows. 

You can either pan sear them or fry them.  I pan seared mine in a skillet.  Heat oil in a skillet and lay the wontons gently.  Do not overcrowd. Allow each wonton enough space to sear.  Flip sides and sear for another few minutes making sure there are no uncooked spots on the paper. 

Serve with some dipping sauce - ranch, chipotle ranch, or even guacamole!

11/2/10

Sour Cream Chicken (Dry)


We used to make Sour Cream Curry Chicken in college, LIKE, everyday :) My roomies Sumangala and Neelam were my partners in crime.  I do not really remember who came up with the idea of sour cream to repalce the yogurt, but it was yummy. I do not know about good grades but we sure did eat good food everyday together as a family. This recipe does not really have a curry base - I just marinated it in sour cream and made it dry.

Ingredients: 4 Chicken Thighs, cut into small pieces

Marinade:
4 tsps Sour cream
1 tsp Turmeric powder
1/2 tsp Red chilli powder
4 garlic pods, finely chopped
2 tsps ginger paste
Salt

2 to 3 medium onions
Badshah Chicken Curry Masala
Cilantro
Lime juice
Marinate the chicken in the above marinade and let sit in a fridge for atleast 30 minutes.

Heat oil in a pan. Add the onions (chopped lengthwise).  Sautee for 3 to 4 minutes until carmelized ie a little brown.  Add the chicken along with all the marinade.  Give it a stir.  Cover and cook for 10 minutes on medium flame.  If the chicken appears cooked (ie when you poke in a piece and the inner meat is white and NOT pink), uncover the pan.  Turn the flame on high and sautee/toss the chicken around. You want all the condensed water to evaporate but keep tossing the chicken so as to not let it burn.  Add the cilantro (finely chopped) and salt. Toss.

Serve on a platter and squeeze some lime juice.

11/1/10

Chatpatay Methay Alu - Spicy Sweet Potato Fries





Ingredients and Method:

1 medium sweet potato
Oil
1 tsp cumin seeds
Dash of asofoetida or hing
2 small green chillies
Salt/Sugar
2 to 4 tsps of coarsely ground roasted peanuts
1 tsp of Garlic Coconut Chutney or Dash of garlic powder

Wash and peel the sweet potato and cut it in small lengthwise pieces. Heat oil, add cumin seeds. When they sputter, add green chillies (slit lengthwise).  Turn the heat low so that the green chillies turn a bit crispy.  But make sure the cumin seeds do not burn.  Add the asofoetia.  Add the cut sweet potato and give it a stir.  Turn the heat on medium and let the potato fries cook. Keep stirring or tossing the ingredients in the pan (stir fry style) to prevent the potato from sticking.  When you think the potatoes are almost cooked, add the coarsely ground peanuts and garlic/coconut chutney.  Add salt and sugar. Toss around and check for final doneness. Remove from heat. Sprinkle some lime juice (freshly squeezed) and garnish with cilantro. 

Note:
1. Use a dry grinder to coarsely grind the peanuts. I basically used the Dry Roasted Salty Peanuts.
2. I used already prepared Lasoon Chutney (Garlic/Coconut Dry Powder). But if you do not have that just substitute with garlic powder and some shredded coconut instead.

10/30/10

Blackened Cajun Tilapia with Santa Fe Rice




Ingredients:

1 filet of Tilapia
Dash of salt and black pepper
1/4 tsp garlic powder
2 tsp cajun powder
Some All purpose flour

Make a thick marinade with cajun powder and olive oil.  (Do not make it too runny)

Wash and pat dry the tilapia filet.   Drizzle some olive oil on the filet and rub the fish down with the oil using your fingers.  Season both sides with a dash of salt,  black pepper, and garlic powder.  Dip the filet in all purpose flour and dust excess flour off.  Heat oil or butter in a pan.  Keep the flame on medium.  Add the fish cook for 3 minutes. Flip and cook for another 3 minutes.  Using a brush, brush the top side of the filet with the cajun/oil marinade. Flip the filet and let it blacken for a minute or two. You may have to drizzle some olive oil (do not add butter at this time).  Brush the remaining marinade on the top side of the filet and flip and allow the other side to blacken as well. Serve hot. 

Note: Fish cooks relatively faster than chicken or other meat. If you are new to fish cooking, it is always better to cook more than less.  I generally butterfly cut any meats/seafood so it cooks fast without risking overcooking the meat/seafood.  My mom often cooks seafood covered so it steam cooks.  If you do cover and cook, continue to cook the fish for a minute or two uncovered in the end so that any condensed water eveaporates.

10/29/10

Zhatpat Veg Biryani - Quick and Easy Spicy Veggie Pilaf

6 to 8 cups of leftover cooked white rice
3 cups of frozen mixed veggies (corn/carrots/beans)
2 small onions (cut lengthwise)
1/2 cup fried onions (store bought packet)
1 and half tsp garlic paste
1 tsp ginger paste
2 to 3 tbps of tomato paste
6 tsps of Shaan Bombay Biryani Masala (Stick with 4 if you dont want it too spicy)

Heat oil in a pan (okay dont be shy, add some more!) Add the onions and sautee till golden brown. Add the fried onions and mix well.  Add the garlic and ginger paste. Sautee well.  Add the tomato paste and sautee. Let it sit until the paste leaves oil on the side.  Now its time to add the veggies.  If you using frozen veggies out of the freezer thaw them in the microwave soaked in water first. Drain all the water. Add the veggies and mix well.  Add the Bombay Biryani Masala powder. Add some water and let it cook. You may have to add water (about 1/4 cup each time) about 3 to 4 times till the mixture is well incorporated and the masala powder is cooked. 

For those who do not know how Biryani is served - it is basically like a lasagna. There are layers - first the rice then the masala as prepared above (we did a veggie masala here, but one can do chicken biryani masala, lamb biryani, or beef biryani masala) and then another rice layer and then another masala layer so on and so forth!

Back to our recipe - Before you start layering the biryani, make sure the veggie mix that you have just made is "Wet" but not "Watery".  There should be just enough water so that the rice sort of soaks in the water when you do the layers.  Too watery of a mixture will make the rice mushy! 

Now for the most important part - How to cook the rice!! The rice should be al dente. If the rice is mushy, the biryani will not taste as good. I used about 6 to 8 cups of leftover white rice.  If its not at room temperature, heat the rice in a microwave.  Layer the biryani as described above - rice first followed by the masala, then the rice, followed by masala and a thin top layer of rice again.  Cover with a foil and let sit until you are ready to serve. When serving, make sure you cut through all layers. 

Note:
1. Note the 6 to 8 cups is already cooked rice.
2. When cooking rice, add salt and oil to the rice. Remember one part rice to two parts water. When the rice is cooked al dente, spread the rice flat in a casserole pan to prevent it from cooking further. I will have a separate post on exact cooking times some day.

10/28/10

Sukha Methi Dal

1/2 cup frozen methi
1/4 cup split masoor dal
2 small potatoes, diced
1 serrano pepper, chopped
1/2 cup finely chopped onion
2 cloves of garlic, finely chopped
1 tsp ginger, finely chopped
1/2 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp garam masala
A pinch or two of jaggery
Salt to taste

Tempering on the top:
Generous portion of oil, 1 tbsp cumin seeds, 1/2 tsp mustard seeds, dash of hing, 1/4 tsp turmeric, handful of peanuts.

Pressure cook the methi and dal with some water. Drain the water so the mixture is quite dry after taking out from the pressure cooker.   Heat oil and garlic. When slightly brown and aromatic, add the chopped onion. Sautee till translucent.  Add the ginger followed by the green chilli and give it a stir. Now add the potatoes and let them cook on low flame stirring the mixture once in a while.  When potatoes are half way cooked, add the methi and dal mixture (do not add any remainder water). Sautee for 2 to 3 minutes.  Now add the cumin, coriander, garam masala, jaggery, and salt and stir. Let any water that may have gotten in evaporate.  Keep stirring and cook for another 4 to 5 minutes on low flame. 

Now we will prepare a garnish on the top by heating oil in a tempering pot. You will need a significant amount (say about 6 to 8 tbsps). When hot add the mustard seeds and cumin seeds. Let them sputter. Now add the hing, turmeric, and peanuts. Turn the flame to low and sautee with a spoon.  Remove from heat and pour over the prepared Sukha Methi Dal.

10/27/10

Dal Methi

1 tbsp Ghee
14 tsp mustard seeds
Dash of hing
1 finely chopped garlic
1 tsp finely chopped ginger
1 medium tomato
Handful of chopped cilantro
1 medium serrano pepper, slit lengthwise
1/4 cup split masoor dal
1/2 cup methi leaves (frozen)
1/2 tsp jaggery/gul or pinch of sugar
1/4 tsp each of turmeric powder, cumin and coriander powder
Salt to taste

Pressure cook the methi and dal together. When ready, add ghee to a pot. When hot add mustard seeds and when they sputter, add hing.  Add the garlic, ginger, and green chilli and give it a stir.  Add the finely chopped tomatoes and cilantro followed by turmeric powder and stir on low flame.  Let the tomatoes disintegrate just a little. Now add the dal and methi mixture.  Add cumin, coriander, and some more turmeric if you would like. Add salt and jaggery.  Add some water and using a whisk beat the dal so that it disintegrates.  Cover and let it come to a rolling boil. 

Serve with rice or rotis.

10/24/10

Shenga ani Danyachi Dal - Lentils with Drumsticks and Peanuts

1 cup Split Masoor Dal
1/4 cup Split Udad Dal
1/4 cup Split Mung Dal
20 pieces of Drumsticks (I used frozen)
1/2 cup raw peanuts

1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 to 4 kokum
2 green chillies
2 garlic pods and 1 inch ginger
1 medium tomato finely chopped
Dash of hing
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp kasoori methi
Salt to taste
Pinch of sugar


Pressure cook all the dals together. Also pressure cook the drumsticks and peanuts with some salt.  Reserve the liquids.

Heat ghee. Add the cumin and mustard seeds and let sputter. Add the asofoetida or hing.  Add the kokum and green chillies followed by tomato.  Add the garlic and ginger.  Stir and add turmeric and red chili powder. Beat the dals really well.  Add reserved water and some more if necessary (depending on how thick you want the dal).  Add the drumsticks and peanuts.  Add kasoori methi and stir well.  Add salt and sugar to taste. 

Let the dal come to a rolling boil.  Garnish with cilantro.

9/22/10

Murg Lal Mirach - Red Pepper Chicken



Ingredients:
4 Chicken thighs
Marinade: Salt, Meat tenderizer, 1 tbsp Chicken Tandoori Masala, 1 tsp Garlic paste, 1 tsp Ginger paste, and 1/2 tsp Turmeric

Masala:
1 Medium onion, square cut
1 Red pepper, deseeded and square cut
2 stalks green onion, chopped
1 garlic, chopped
1/2 tsp ginger, chopped
1/2 tsp each of cumin, coriander, red chilli powder, turmeric
1 tsp tava fry masala

Marinate the chicken for atleast 1 hr.  Preheat the oven to 350F.  Put an aluminun foil on an oven proof tray.  Lightly oil the foil  Bake the chicken for 30 to 40 minutes or until cooked.  The chicken meat should be white when pricked on the inside.  Remember to flip the chicken halfway through the cooking so both sides cook evenly.  Spray nonfat cooking oil if the chicken seems dry when flipped.  When cooked remove from the oven, and set aside.

Blanch the red pepper and the onions in a microwave.  Immerse the square cut red peppers and the onions in water in two separate microwave safe bowls.  Cook the red peppers and onions in the bowl separately for a few minutes.  They should soft but not overcooked since we still have to cook them in a pan.  Drain the water from both the onions and the peppers.

Heat oil in a pan. Keep the flame on medium high to high.  All the ingredients are going to follow one after the other almost like stir frying.  Add the onions and sautee. Add the garlic and ginger and sautee well.  Add the red peppers and keep sauteeing.  Add the green onions and sautee.  Add the spices - cumin, coriander, red chilli powder, turmeric, and tava fry masala.   Now add the cooked chicken along with any juices that settle on the oven tray.  Mix well and cook for about 3 to 5 minutes so that the spices cook. 

Serve with rice or naan.

9/21/10

Arroz y Habichuelas in Taco Sazon - Rice and Beans in Taco Seasoning


1 small onion, finely diced
1 medium tomato, finely diced
1 Bay leaf
1 to 2 tsp Taco Seasoning (I used McCormicks)
Pinch of Goya Sazon
Dash of garlic powder
Dash of salt, black pepper, and Italian spices
5 oz Pink Kidney Beans
1/2 tsp turmeric and cumin powder, each
3/4 cup cooked brown rice

Heat oil.  Add the bay leaf.  Add the onions and sautee till translucent. Add the finely diced tomatoes.  Add the cooked brown rice and sautee well.  Add the taco seasoning, garlic powder, goya sazon, black pepper, italian spice mixture, turmeric, and cumin powder.  Sautee well for 2 to 3 minutes on high heat.  Add the pink kidney beans.  Mix well and cook for another minute.  Voila!!! Dish is ready to eat!

Note: The taco seasoning and the goya sazon are both a bit salty. You may want to add the salt at the table depending on personal taste.

9/17/10

Rotini Pasta in Asparagus Cream Sauce


My friend Keya motivated me to think about kid friendly recipes. I have heard that many kids hate veggies. Not my son! Atleast till now!! Anyhow, if your kid is one of those non-veggie eaters, then definitely try this pasta. They will not even know where the asparagus, carrots, and celery are!!

1 cup rotini pasta
1/2 cup each of carrots, onions, and celery, chopped
6 stalks of asparagus, finely chopped (keep the tips aside for garnish)
Pinch of turmeric
Dash of garlic powder
1/8 tsp of worcestershire sauce
1 cup of milk
Pecorino romano cheese, shredded

Cook the pasta according to package direction. Reserve the liquid. 

Heat some butter in a pan. Add the carrots, onions, and celery to the pan. Cook covered by adding some of the pasta water until soft.  Add the asparagus and continue to cook covered.  This whole process should take about 10 minutes.  Do not let the veggies burn ofcourse.  Stir them around and keep adding a little water if necessary. Now add the garlic powder, turmeric, and worcestershire sauce.  Stir and cook till the asparagus and all veggies are thoroughly cooked.  Let cool. Now blend it in a food processor to make a sauce. Add milk (a little at a time) to get a thick saucy consistency. 

Heat some butter in the same pan in which you cooked the sauce.  Throw the pasta and toss till any remaining water evaporates.  Throw the sauce in and toss well so that the pasta is well coated.  Add some pecorino romano cheese on the top. Let melt. 

Remember the asparagus stems we saved. Take the pasta out and cook the asparagus tips in the pan. Garnish the pasta with the tips.

9/16/10

Chicken n Rice



I cannot believe that I only have 2 chicken recipes on my blog to date! Once a meat eater, I am turning vegetarian!!! I had to cook something meaty today so I went with the basic chicken and rice.  I have come to terms that a) I do not like chicken that much and b) I need massive Indian spices to mask the chicken taste. So, I was not a big big fan of this dish. But,  hey it was worth a mention.

Ingredients:
4 chicken thighs
1 cup each chopped carrots, onions, celery
2 tsp garlic paste
1 tsp ginger paste
4 tbsp crushed tomatoes (I used the canned kind)
1/4 cup parsley, chopped
Dash of sazon goya seasoning
White cooking wine for deglazing
1/2 cup green peas
1 cup rice, precooked
Olive oil, salt, black pepper
Italian seasoning
Lime juice

Wash and pat dry the chicken thighs.  Rub some olive oil on the chicken and season with salt, black pepper, 1 tsp garlic paste, and ginger.  Refridgerate for minimum of 30 minutes and maximum of 2 hrs.  (The reason I do this is because the garlic/ginger paste takes away the chicken's raw smell)

Heat oil in a pan.  Add the onions. When translucent, add carrots and celery.  Add 1 tsp garlic paste and mix well.  Sautee for 3 minutes or so.  Add the tomato paste and mix well.  Add the parsely, some salt, black pepper, and goya seasoning.  Add the green peas, cover, and let cook for 3 to 5 minutes.  Set the sauce aside. 

Heat oil in a stainless steel flat pan.  Place the chicken pieces and cook for about 3 to 5 minutes.  Flip the chicken and cook for another 5 minutes.  Keep the flame on medium high.  The chicken will stick to the pan so keeping the flame on high will burn the chicken.   Add some Italian seasoning onto the chicken and cook for another minute.  Pour some cooking wine onto the pan and using a steel spatula loosen up the brown bits.  Cover and cook for  to 10 minutes.  Now add the sauce to this pan.  Coat the chicken with the sauce. Cover and cook until the chicken is cooked.  Chicken is cooked when it is white on the inside.  Thighs take a long to cook so be patient. 

In a bowl add the cooked rice, drizzle some olive oil, salt, and black pepper.  Move the sauce and chicken to one side of the pan. Add the rice to the other side. Mix some of the sauce with the rice. 

Note:  Alternatively, you can cook the chicken in an oven for 15 to 20 minutes after it has been browned on the pan.  And then return the chicken to the pan with the sauce.

Note: I also added 1/4 tsp of cumin and coriander powder to the sauce.

9/15/10

Anda Methi - Fried egg in Fenugreek Leaves


Ingredients and Method:
1.5 cup finely chopped methi leaves
1 cup finely chopped onions
1 or 2 eggs
1 medium tomato, finely chopped
1 or 2 garlic pods, whole but crushed
1/4 tsp mustard seeds
Dash of Asofoetida
1/4 tsp each of turmeric, cumin, and coriander powder
1 tsp jaggery (or more)
1 green chilli

If you are using fresh methi leaves, break the tips ie leaves of the methi discarding the stems.  Wash, wash, and wash the fenugreek leaves. And right when you think you are done, wash them again. The best way would be to soak them in pot full of water and drain and repeat a few times until there is no dirt/grime left.  Now finely chop the methi with a knife. Rinse the methi again.

Heat oil and add the garlic pods. When slighly brown, add mustard seeds. When they sputter, add the asofoetida.  Now add the finely chopped onions and sautee till they are translucent.  Now add the tomatoes and stir.  Add the turmeric, cumin, coriander, and green chilli.  Add the methi leaves and sautee. Cook covered for 3 to 5 minutes.  You may need to add just a little bit of water to prevent the methi from burning. Remember to cook on low to medium flame.  Add salt and jaggery (the jaggery takes away the bitterness of the methi leaves and can be substituted with sugar!)  The methi should  be cooked (when you take a bite it should not taste raw). 

This dish needs to be served right away. So do not break in the egg, until ready to serve.  Make a well in the middle of the pan.  Spray some cooking spray or a little oil for the egg. Break an egg or two. Season with salt and pepper.  Cover and cook for a minute or two. Gentely flip the egg and cook covered for a minute or two. The yolk should not be runny (well unless you want it but I do not recommend it!)  Voila! Anda methi is ready to eat. This particular veggie goes well with chapati or fulkas!

9/14/10

Mushroom n Cheese Puffs




1 frozen Pillsbury or Great Value Pizza Dough box
4 cups of mushrooms, chopped
1 cup finely julienned onions
Spices: 1/4 tsp each of mustard seeds, cumin seeds, cumin powder, coriander powder, chilli powder
Salt to taste
Shredded cheese (Mexican four cheese)
One egg beaten

Filling: First lets make the filling.  Heat some oil. Add the mustard seeds and cumin seeds. Let them sputter. Now add the onions and stir till they are slightly browned.  Now add the mushrooms and give a stir. Add all the spices including salt.  Cook on medium heat till the mushrooms wilt all the way.  Let the filling cool down just a little bit. 

Cover: Preheat the oven to 400 degrees F.  Thaw the pizza dough.  Roll it out and run a rolling pin over to make it a little thinner. Keep the original shape intact, however, w hich will be a rectangle.  Cut the rectangle into half (now you will have two sheets).  Fill each sheet with the filling and add cheese.  Now fold it like a hot pocket or a karanji (Indian desert) or a samosa - whatever floats your boat.   

Get an ovensafe baking pan.  Line it up with foil.  Spray baking oil or brush regular oil on the pan and brush some on the puffs.  Slide the puffs onto the pan (oil side down first).  Once on the pan, brush the top side of the puffs with the egg wash (this will give the pastry a nice golden color, skip if you are not a egg eater!) 
Bake for 10 minutes. Flip the side (brushing some oil if necessary).  Bake for another 10 minutes.  Let the color of the pastry guide you!

9/13/10

Pico de Gallo





















This is interesting: Until I started writing this blog, I never knew what Pico de Gallo meant! I mean I knew it is basically a salsa served as a side with Mexican dishes. This is wikipedias definition of Pico de Gallo - "Spanish for "rooster's beak", also called salsa fresca, pico de gallo, is a fresh, uncooked condiment made from chopped tomato, onion, and sometimes chilis (typically jalapeños or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (coriander leaf), cucumber, radish or other fresh firm pulpy fruit such as mango" Thanks Wiki! In Indian cuisine, we call this koshimbir (Marathi word).  Whatever the name, this is one killer salsa in my opinion. It goes well with grilled "anything!" or as a side in wraps/burritos or even as toppings or as a dip!


Ingredients:
 medium roma tomatoes, chopped finely
1/4 cup finely chopped red onions (I actually do 1/2 cup as like onions!)
1/8 cup finely chopped cucumber
Dash of garlic powder
Dash of salt/black pepper
Pinch of sugar
1 serrano peper, chopped finely
1/4 cup finely chopped cilantro
Juice of 1/2 of a lime
1 tbsp vinegar

Add all the above ingredients in a bowl. Using your hands, toss the contents while givine it a gentle pressure so as to soften the veggies. Set aside in a fridge for atleast an hour so that the contents marinate for a while. 
I absolutely love love love me some pico de gallo!

9/12/10

Black Beans



1 14 oz can of black beans
1/2 tsp of finely chopped garlic
Salt, black pepper, and cayenne or paprika to taste
1/8 c shredded mexican four cheese

Drain the black beans and put them in a colander.  Run water on the beans while they are in the colander.  Set aside. Heat some olive oil in a flat pan.  Add about 1/2 tsp of finely chopped garlic and roast for 1 minute or two.  Add the drained black beans to the pan.  Add salt, black pepper, cayenne pepper or paprika.  Toss for 2 minutes or so.  Throw the shredded cheese all over the beans so as to cover them.  Turn the flame off and put a lid on them. Let the cheese melt on its own.  Serve hot!

9/11/10

The No-Brainer Fajita Dinner


Mexican food to me is truly comfort food. And it is so easy to make.  Fajitas, especially, are very easy, low in carbs, and healthy (if you grill the meat/filling).  I realized that I had not been cooking too much meat - so I decided to make Chicken Fajitas for dinner today.  This dish is truly a no-brainer so not much to write as far as the recipe is concerned. Nonetheless, here is the recipe:


Chicken:
3 fillets of chicken, butterfly cut and pounded
Grillers (R) Chipotle Pepper marinade powder
Lime juice
Salt and Pepper
Canned pineapple slices
Wheat flour tortillas
1 medium onion, sliced lengthwise
1 medium red pepper, sliced lengthwise

Wash and pat dry the chicken. Run a knife through the center of the chicken so as to open it up like a book ie. butterfly cut it.  Now wrap it in a saran wrap and pound it down.  Sprinkle some salt and black pepper.  Follow the instructions on the Grillers marinade powder and marinade the chicken in it for atleast 30 minutes.
Grill the chicken on a George foreman or a BBQ grill or the stove, whatever floats your boat.  Remember chicken breast cooks really fast.  Poke and see if the meat is white or better yet use a meat thermometer!! Grill some pineapple slices after draining them.  Lay them on the chicken for a few minutes to get a sweet n spicy taste.  Set aside.  Grill the veggies (onion and red pepper) by throwing them on foil (opened).  Heat the flour tortillas by first lighly dabbing some water and then wrapping them in paper towel and heating them for about 10 to 15 seconds.

Fajitas are ready to be served - Start with the tortillas, add the chicken, black beans, pico de gallo, sour cream, lettuce, and grilled veggies. Wrap it up and gobble gobble!!!

Beans and pico de gallorecipe tomorrow!!



9/10/10

Misal Pav

























Misal Pav is a truly a process!! It is a marriage of many elements - First the matki usal (pulses), second comes the Kat (spicy curry), then top it with pohe (puffed rice snack), farsan or shev (spicy snack mix), and finally onions/tomatoes/cilantro! Misal is eaten with bread just like soup and bread.

Misal starts with soaking the matki overnight in water.  Next day, drain the water.  Keep the matki in a muslin cloth or a thin cloth. Wrap it tight and put it in a colander (thanks Deepa for this tip!)  Put a bowl on top of it and keep it in a warm dry place. By the next day, the matkis should sprout!  Now its time to cook the matki usal. Add oil and when hot, add 1/2 tsp mustard seeds. when they sputter, add hing. Add 2 cups of matki usal. Add 1/2 tsp each of turmeric, cumin, coriander, kala masala (if you do not have kala masala use garam masala), and chilli powder.  Add 2 cups of water. Add 2 kokums, salt, and jaggery. Cook covered until matki cooks (about 10 to 15 minutes).

























Now, we make the Kat or Curry.  It is basically a spicy curry that has Tarri (oil plus water) on the top. Heat oil. Add 2 cloves of garlic (finely chopped) or 3 if you are brave! Add one cup of chopped onion. Roast till golden brown in color. Add 1/8 cup of previously browned shredded coconut (if you do not have coconut already roasted, dry roast the coconut on a pan first).  Keep roasting for another 3 to 4 minutes on medium flame. Now add 3/4 cup finely chopped tomatoes.  Now add 1/2 tsp each of cumin, coriander, and and turmeric powder.  Add 1/4 tsp red chilli powder and 1/2 tsp of Kala Masala. Add some water and allow the paste to cook for another 5 to 8 minutes. The tomatoes should be cooked and the paste should be a mush.  Add a pinch of jaggery and let cook for another minute or two. Set aside to cool. When cooled grind to a paste. This is called the kat (curry) which will be poured on the matki. But we are not done just as yet. Add a significant amount of oil in a pan.  This is necessary to make the Tarri (oily water).  When hot, add 2 to 4 tsbp of paprika. I use paprika instead of Deghi mirchi which gives the color without the heat.  Right away, add the ground mixture to the pan.  Let sit for a minute or two.  You will see the red tarri (watery red curry) form in the pan.  Add another cup of water, stir, and let it come to a boil on low flame.  Kat is ready!  Kat has to be a bit watery because you are supposed to eat with bread like bread and soup.  But, we skipped the bread so I kept my water qty low.  Feel free to add more water depending on how watery  you want the misal. 



























Finally, its time to make the pohe (my all-time favorite snack).  I could just eat this and be happy but lets stay on track!  Thoroughly wet 2 cups of thin poha in a colander ie run the pohe under water in a colander.  Set aside for 10 minutes.   Do not soak the pohe in the water.  All we want to do is get them wet so they soften up.  Add oil to the pan. Add 1/4 tsp mustard seeds and 4 to 6 curry leaves. let sputter and now add a dash of hing.  Add one or two small finely chopped potatoes. Add 1/4 tsp turmeric powder. Stir and let the potatoes cook.  Now add the poha.  Mix well.  Add salt and sugar.  Cover and cook on low flame for a few minutes. 



























Alright all the elements of Misal are ready to go.  In bowl, start assembling the following in this order: Add a ladle full of misal, top it with some kat/curry, next goes some pohe, next goes some farsan or mix shev, followed by finely chopped tomatoes, onions, and cilantro.  Add some lime juice on the top.   

Traditionally misal is eaten with bread/pav.  But, I saved the carbs for something more carbilicous ex bread dipped in balsamic vinegratte and olive oil YUMM!!

9/8/10

Sprouted Moong Koshimbir




















I tried to look up some information on Whole Moong because I know it is supposed to be really good for health. I found a whole bunch of stuff on Moong Dal which is basically the split version of the Moong bean.  But, the whole moong, I hear is better for you and the sprouted version of the whole moong even better. I love sprouting beans - there is a sense of excitement and anticipation! And the longer the sprouts, the happier I am.  This time, my friend Deepa gave me a tip to sprout them.  And it worked wonders.  This recipe is so quick and easy to make and goes well as a salsa or a side dish or raita or koshimbir.  I felt it was a little bland but then again spice levels are a personal thing - feel free to adjust them!

2 cups moong (after sprouting them)
2 medium tomatoes, finely diced
1/2 c red onions, finely diced
1/2 c cilantro, finely diced
Lemon juice
Salt/Sugar/Black pepper

Tempering:
Oil
1/4 tsp mustard seeds
1/2 tsp turmeric powder
Dash of asafoetida
4 curry leaves
2 Red chillies or 2 green chillies

Sprouting moong is so fun! First soak the moong over night in water (or atleast for 6 hrs).  Drain them in a colander.  Now, wrap them in a cheesecloth or a thin cotton cloth.  Put this is a colander and put a bowl on top of the wrapped moong.  Keep aside in a dark spot for a day.  The moong should sprout the next day.  Next, pressure cook the moong with some water and salt.  Only 1 whistle should be enough.  Check if they are cooked and if not perhaps cook it in a microwave.  You do not want the moong to be too mushy. It should be as the Italians say "al dente". 

Now we are ready to make this healthy and oh-so-yummy side dish.  Take the moong in a bowl and add all the remaining ingredients to this.  For tempering, heat oil and add mustard seeds. when they sputter, add the curry leaves, asafoetida, turmeric powder, and red or green chillies (but not both).  Do not keep the flame too high as the contents will burn.  Add the tempering contents to the moong dal bowl and mix well. Keep chilled until ready to serve.

Note:  You can also add beaten yogurt to this mixture as serve as a raita.  This could also go well as a Salsa to be served with chips.  However, it may be a bit dry to serve as a salsa. In that case, substitute the lemon juice with some vinegar.

9/7/10

Masala Organization

My newly married cousin Shruti is getting in the swing of the things. You know new hubby, new house, new kitchen! So she has the following question for me:

Mithu, I have a related question about storing spices and other Indian cooking essentials (legumes, rice, lesser-used masalas) in the pantry. What's the best way to stock and organize these items? Can we see a picture of your pantry or other visuals to see what kind of containers to use and how to label them? Thanks!

By Shruti on Indian Spices - The Basics on 8/31/10

So here is a pic of my pantry - I do not have too much of pantry space because my kitchen is quite small. So, I have two long cabinets on either side of the cooking range (see below!) 























The one on the left carries all the bulk spices on the top (things I dont need everyday!).  The bottommost shelf has small canisters of masalas. You see my hubby is a foodie and just loves buying new masalas from the store. That last shelf has about 40 masalas in there - mostly Shaan but some of Badshah and Everest as well.  My favorite is the Butter Chicken Masala by Shaan. I am sure he would vote Tava Fry as his favorite. By the way, those canisters are from Ikea. I would have liked to put them on a gradual incline so it is easy to see the labels. But, I never did that and now I know which masala/spice is where!!

The right side cabinet holds non-indian spices on the right bottom (Costco Zindabaad!) along with my homemade desi ghee (yum), and garlic pods (gotta have my garlic).  The shelves on the top have all my dals/lentils - whole mung, split mung, whole udad, split udad, green vatana, vaal, whole masoor, split masoor, and matki.

Ikea canisters hold my spices just right! The recommendation is to keep spices in the fridge for a longer life but my fridge never has space for regular stuff, let alone 40 spices.

I already posted the post about Basic Indian Spices on July 11, 2010 at http://slurpnburp-mithu.blogspot.com/2010/07/indian-spices-basics.html   My masala dabba or spice box holds my everyday spices. Actually I have two boxes - one as shown below.

The other has udad dal, dried red chillies, fennel seeds or badishape, coriander seeds or dhanay, and whole garam masalas ex bay leaf/tamalpatra, cinnamon stick or dalchini, etc.

9/6/10

Corn and Boondi Koshimbir



Ingredients:
2 ears of corn
1 tomato, finely chopped
1/8 c chopped red onion
1 green chilli or serrano pepper
1/4 c boondi (Fried chickpea or garbanzo beans snack)
Bunch of cilantro, finely chopped
Dash of garlic powder
Lime
Dahi Bara Chaat Masala
Salt

Shuck the corn on the cob.  Shucking means removing the husks from the corn.  Start at the tip or the head of the corn and peel the husk in a downward motion. Remove any silk threads.  Wash the corn.  Run a knife as close to the corn as possible to slice the corn off of the cob.  Roast the corn in a oven safe pan or on the stove in a pan by drizzling some olive oil and salt.  Roast for 5 to 10 minutes while tossing around every few minutes until cooked.  Let cool in a bowl.  Add all the remaining ingredients to the bowl and toss well.  Squeeze some lime juice.  Serve immediately as the boondi gets soggy quick!

Note: Dahi Bara Chaat masala is a seasoning which can be found at an Indian grocery store. It goes really well as a seasoning for dips or dressings.  Boondi is a fried Indian snack made from chickpeas which goes in dips/dressings or can be eaten just as a snack.  One can also add some beaten yogurt to make this into a raita!

9/5/10

Brown Rice Tabbouleh
























Ingredients:
2 cups brown rice
2 cups parsley, finely chopped
1 medium tomato, finely chopped
1 medium cucumber, deseeded and finely chopped
Olive oil
Salt and black pepper
Dash of garlic powder
Juice of 1/2 of lime

Cook the brown rice as per directions on the box. When cooked, put the rice in a colander. Run cold water on the rice.  Let drain and completely dry it out. Drizzle some olive oil, salt and black pepper and toss the rice. Once the rice is completely cool and dry, we are ready to assemble the Brown Rice Tabbouleh.  In a bowl, add the rice, chopped parsley, tomato, cucumber, some more olive oil, dash of garlic powder, and lime juice.  Adjust salt and black pepper to taste.

Alternatively, you can add green chilli if you want some heat or substitute roasted and crushed garlic instead of garlic powder.

9/4/10

Garlicky Plantain Cakes




Ingredients:

2 plantains
1/2 tbsp garlic powder
1 tsp cumin powder
Salt and black pepper to taste

Peel the plantains using a potato peeler. You may have to run the peeler twice so as to get close to the flesh.  Wash the plantain after peeling.  Cut the plantain into circles so as to get disc shapes out of the plantains.  Heat some olive oil. When hot, place the discs on the pan making sure the pan is not too crowded. Each disc should get cooked and browned.  Flip the plantain discs to brown the other side.  Now sprinkle the cumin powder, garlic powder, salt, and black pepper. Toss well. When cool, process or pulse the plaintains in a food processor while drizzling olive oil (only about 2 tbsp).  Adding too much olive oil will prevent the cakes from coming together.  The plantain mixture should be somewhat coarse so only a few pulses should do the trick!  Form equal sized balls and press down slightly.  Serve as a side.

9/3/10

Mint Cucumber Salsa Cups



Ingredients:
1 medium cucumber
1 medium tomato
1 serrano pepper
Dash of Garlic powder or 1 clove of garlic, finely chopped
Salt and Black pepper, as per taste
Pinch of sugar
1 tbsp vinegar
1 tsp balsamic vinegarette (optional)
few springs of mint, chopped

Wash the cucumber well as it will serve as a cup for serving the salsa.  Cut the cucumber into 3 parts as shown.  Run the knife around the inner edges of the cucumber to remove the flesh.  Finely dice the cucumber, and the tomato.  Combine the three in a bowl. Add the remaining ingredients and mix well.  Chill in the fridge until ready to serve.

9/2/10

Sweet-n-Spicy Cabbage Rice





















Ingredients:

3/4 cup cabbage, sliced lengthwise
3/4 cup red onions. sliced lengthwise
1 tbsp chopped ginger
1 tbsp chopped garlic
4 tbsps Chings All in One Stir Fry sauce
2 tbsps ketchup
Few squirts of fish sauce
1 tbsp sambal olek or sriracha sauce
1 tbsp Dark soy sauce
1 tbsp vinegar
1 cup brown rice
Salt and Sugar

Method:
Cook the brown rice in a microwave (1 part rice to 2 parts brown rice).  Heat some olive oil in a wok or a flat pan.  Add the onions and sautee till brown in color.  Add ginger, garlic, and cabbage.  Sautee for a few minutes.  Add Ching's stir fry sauce, ketchup, fish sauce, sriracha sauce, soy sauce, vinegar, salt and sugar.  Toss well.  Add the rice with any water (if remaining).  If there is some water in your pan with the rice, cover and cook on low flame until no water remains.  Adjust seasonings at the end.  Uncover, turn the flame on high, toss the rice for a minute. Cabbage rice is ready to eat!!

Note: I kept the cabbage a bit crunchy because overcooked cabbage may not lend a good taste!

9/1/10

Pan Seared Wontons with Sweet-n-Spicy Cabbage Rice

20 wontons from last night between 2 people. And that translates to leftovers. So, I pan seared my leftover wontons and what a change in taste. The crunchy slightly carmelized burnt outer skin really give the wontons some character and the  smoky cajun seasoning gave it that much needed "zing!" I served them with a side of Sweet n Spicy Cabbage Rice (Recipe in tomorrow's post!)

Ingredients:
For the wontons:
1 chinese eggplant, finely diced
2stalks of green onion, chopped
1 stalk of celery, finely diced
2 to 3 cloves of garlic, finely chopped
1 tsp ginger, finely chopped
Dash of black pepper
1 tsp turmeric (optional)
1 tsp each of soy sauce and vinegar
1/8 cup coarse gound peanuts
Dash of crushed red pepper
Wonton papers
1 egg white, beaten
Cajun seasoning
To make the wontons:

Prepare the filling first. Heat some oil in a pan and throw the diced eggplant in it. Add some salt (just a pinch as soy sauce is added as well) and black pepper and turmeric and give it a stir. Add the crushed red pepper, garlic, ginger, soy sauce, and vinegar. Cook for about 3 to 4 minutes. Add the celery and green onions. Cook for another minute or so. Add the coarsely ground peanuts and toss. Adjust seasonings.

Gently separate the wonton papers and line them up. I used about 20 of them for the amount of filling I had. Line all the papers so you can fill them up all at once in equal proprotions. Brush the sides of the wonton paper with the beaten egg white all of them at once. Now start folding the wontons - fold one side onto the other and then bunch the ends together in the middle.

Boil water and gently release the wontons in the water with a slotted spoon. Use a big enough pot so as to not crowd the pot. When the wontons rise to the top they should be cooked. Take them out slowly with a slotted spoon and line them up. I drizzled some olive oil on them to prevent them from sticking.

When the wontons are cool, they are ready to be seared. Heat some oil in a pan.  When hot, gently slide wontons on the pan making sure they do not stick to each other. Sear one side until brown, flip and sear the other side.  Sprinkle some cajun seasoning and allow it to smoke a little turning the wontons over once. Remove from heat.  Serve with any sweet and sour dipping sauce or rice.

8/31/10

Chandani Chowk to China - Dal with Eggplant-stuffed Wontons



Ingredients:

For the wontons:
1 chinese eggplant, finely diced
2 stalks of green onion, chopped
1 stalk of celery, finely diced
2 to 3 cloves of garlic, finely chopped
1 tsp ginger, finely chopped
Dash of black pepper
1 tsp turmeric (optional)
1 tsp each of soy sauce and vinegar
1/8 cup coarse ground peanuts
Dash of crushed red pepper
Wonton papers
1 egg white, beaten

For the dal:
1/4 cup dal
4 curry leaves
1/4 tsp mustard seeds
1/8 cup chopped cilantro
Dash of asofoedita
2 kokums
Pinch of methi seeds
1 medium tomato, finely diced
1/2 tsp turmeric
Pinch of jaggery
1/2 tsp chilli powder or 2 green chillies

To make the wontons:
Prepare the filling first. Heat some oil in a pan and throw the diced eggplant in it.  Add some salt (just a pinch as soy sauce is added as well) and black pepper and turmeric and give it a stir.  Add the crushed red pepper, garlic, ginger, soy sauce, and vinegar.  Cook for about 3 to 4 minutes. Add the celery and green onions.  Cook for another minute or so.  Add the coarsely ground peanuts and toss.  Adjust seasonings.

Gently separate the wonton papers and line them up. I used about 20 of them for the amount of filling I had.  Line all the papers so you can fill them up all at once in equal proprotions.  Brush the sides of the wonton paper with the beaten egg white all of them at once.  Now start folding the wontons - fold one side onto the other and then bunch the ends together in the middle. 

Boil water and gently release the wontons in the water with a slotted spoon.  Use a big enough pot so as to not crowd the pot.  When the wontons rise to the top they should be cooked.  Take them out slowly with a slotted spoon and line them up. I drizzled some olive oil on them to prevent them from sticking.

For the dal:
Pressure cook the dal so that it is very mushy.  In a pan, heat oil. Add the mustard seeds and curry leaves when they sputter add hing. Add cilantro, methi seeds, kokum, and chopped tomato. Sautee a little for about a minute.  Now add the dal and beat well so that it disintegrates in the mixture in the pan.  Add the chilli powder, turmeric, jaggery, and salt.  Add some water and let it come to a rolling boil on medium flame. 

Just before serving, dunk the wontons in the dal.  Serve with plain white or brown rice.

8/30/10

Oatmeal Raisin Cookies

























The familia is out and about today visiting some friends. So, the Inamdar kitchen is closed.  Trust me, I miss my kitchen. But, this break was necessary. A 3 hour nap is exactly what I needed!! So here is the recipe for the Oatmeal Raisin Cookies that I made few weeks ago. I followed the recipe on the Quaker Oats box :)

Ingredients:

1 cup (2 sticks) salted butter, softened shopping list
1 cup firmly packed brown sugar shopping list
½ cup granulated sugar shopping list
2 eggs shopping list
1 teaspoon vanilla extract shopping list
1½ cups all-purpose flour shopping list
1 teaspoon baking soda shopping list
1 teaspoon cinnamon shopping list
½ teaspoon salt (optional) shopping list
3 cups of Quaker Oats (Quick) shopping list
1 cup raisins (optional) shopping list

Method:

Preheat oven to 350° F. Beat together butter and sugars until creamy. Add eggs and vanilla extract; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Slowly stir in oats. Drop by rounded tablespoon onto an ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on sheet, remove to wire rack.  BAR COOKIES: Bake 30 to 35 minutes on ungreased 13 x 9-inch metal pan

Tip: I got lazy to use two pans and ended up overcrowding the pan. Be sure to not overcrowd your cookies.

8/29/10

Mithu's Thali - Part 1 : Gavarichi Bhaji






















Before this blog started, this is what a typical dinner at our house used to look like. Except its missing our favorite two things - Deep Mixed Pickle and my Amma's Mango Chutney. But, now since I have to cook something new for the blog everyday I have to keep the food choices at a minimum. A "Thali" or a "Dish" consists of many more choices than Mithu's thali, ofcourse. For instance, a typical thali would have something sweet, something fried, some more veggie choices, some rice choices. Mithu's thali is an amalgamation of all cuisines. Dalicha toy or Dal water is a Manglorean dish, Thepla a Gujrathi dish, Beet Root Raita is perhaps a cosmopolitan concept, and Gavraichi bhaji is just your basic household sabji preparation.
Gavarichi Bhaji

Ingredients:
3 cups gavar
3 cups cut potatoes
3 cloves of garlic, smashed and whole
1/4 tsp mustard seeds
1/2 tsp each of turmeric and chilli powder
Dash of asofoedita
1/4 tsp each of coriander powder and cumin powder
1/4 tsp garam masala (optional)
1/2 tsp jaggery powder
Salt

Heat oil in a pan. Add the mustard seeds, when they sputter, add the asofoedita and garlic.  Now add the potatoes and give the pan a toss. Cook for a few minutes on low flame. Now add the chopped gavar and give it a toss. Add all the remaining spices - turmeric, chilli powder, cumin and coriander powder and garam masala. Add 1/4 tsp water and cover.  Cook on low flame until done. Add the jaggery powder and stir for another minute or so. Add salt. Serve with rotis.

8/28/10

Mithu's Thali - Part 2 : Beet Root Raita























Beet Root Raita

Ingredients:
1 medium beetroot
Ghee or Oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp turmeric powder
3/4 cup Yogurt
Asofoedita or Hing
Salt to taste

Cook the beetroot either in a pressure cooker, steamer, or microwave.  When cool, grate the cooked beetroot.  Beat the yogurt well and add the grated beetroot. Start the tempering process in a bowl - heat oil, when hot, add mustard and cumin seeds. When they sputter, add the hing and turmeric. Add this to the yogurt/beetroot mixture.  Add salt to taste and stir well. Keep refrigerated until ready to serve.

8/27/10

Mithu's Thali - Part 3 : Methi Thepla
























Methi Thepla:

Ingredients:
2 cup wheat flour
1.5 cup chopped methi (I used fresh methi)
1 tsp turmeric
1 tsp chilli powder
1 tsp coriander powder
1.5 tsp cumin powder
1/2 tsp cumin seeds
1/2 tsp fennel seeds
Pinch of ajwain or oregano seeds
1 to 2 tbsp jaggery powder (I like my theplas sweet)
Salt 
Water to make dough

Mix all the above ingredients together.  Knead the dough with some water and oil towards the end.  Set aside for at least half hour.  Make equal sized balls and roll them out to make theplas.  Use olive oil or any other oil to drizzle on the theplas while cooking.

Note: Since my toddler loves anything chapati related, I have kept the spice level low. Increase according to your taste.

8/26/10

Mithu's Thali - Part 4: Dalicha Toy



Dalicha Toy: Typically, this dish is very watery. Hence the word Toy or Water.  But, we make it a bit thick to please the "men" of the house.

1/2 cup toor dal, washed and pressure cooked
2 to 4 curry leaves
1/4 tsp mustard seeds
2 red chillies
1/4 tsp turmeric
Dash of asofoedita or hing
Ghee
Salt

After pressure cooking the dal, add some water, and beat the dal to ensure there are no clumps.  Have the dal ready to go in a saucepan as we will be adding the tempering to this saucepan. Turn the flame on low to get the dal going.  In a tempering bowl, heat some ghee or oil.  Add the mustard seeds. Allow them to sputter. Quickly add the red chillies, curry leaves, and hing.  Let stand for just a couple minutes to allow the curry leaves to crisp up.  Add the turmeric powder. Gently pour the temper into the dal and cover with a lid. Let stand for a few minutes. Add some salt.  The dal should come to a rolling boil.  Serve with rice. 

8/25/10

Tondlichi Upkari






Tondichi Upkari or Gherkins Bhaji brings all those fond memories I have of my Aji - Lalita P.  She was Manglorean married to a Mumbaikar Saraswath - my Papa Ajoba. Ajoba always said he was the luckiest man on the planet because he was married to the most beautiful, talented, and best cook ever! And Aji sure was all of that. Summer vacations in Borivali meant getting spoilt by the grandparents as well as my mama mami. Anyhow, Aji made the best Konkani food ever - Dalicha toy (Dal), Fanna upkari, Upma, Sanja, Mashyachi kaliputti, Talela Paplet, Upkaris, and even Kaffi Uddak. Okay thats a lot to translate but one day I will have all these recipes on the blog in her honor. Ofcourse I can never recreate her taste because no one I mean no one could cook like Aji. But, here is my version of her tondli upkari.
Ingredients:

4 cups tondli cut lengthwise
2 to 3 red chillies
3/4 tsp mustard seeds
1/2 tsp turmeric
Dash of asofoedita/hing
4 to 6 curry leaves
2 medium potatotes, cut lengthwise
Salt to taste
Sugar

Heat oil. Add mustard seeds and let them sputter. Now add the hing, curry leaves, and red chillies. Now add the potatoes and sautee. Add some turmeric and salt.  Now add the cut tondli and give it a stir. Add some water.  Cook covered on medium flame checking for doneness (about 5 to 8 minutes).  Add paprika on the top for color (optional). Adjust seasonings. Cook unconvered for a few more minutes.  Serve with chapati.

Note: Depending on the age of the tondli it takes longer or shorter to cook.

8/24/10

Bharli Tondli (Stuffed Gherkins)























There are probably a million versions of Bharli "Something". Either Bharli Vangi (Eggplant) or Bharli Kaarla (Bittergourd) or Bharli Tondli (Gherkins).  My aunt Jyoti Mami used to make this mean Bharli Vangi back in India. I would sit by her as she prepared the masala (stuffing) and prepped the vangi by stuffing each one of them on a plate.  My aji would not let me eat the kaccha (uncooked) masala but mami would sneak a bite or two in my mouth and I can to this date taste perfection in my mouth!! This is my version of mami's bharli vangi but I used tondli instead!

Ingredients:
About 30 tondlis slit in between but left intact

Masala or Stuffing:
2 cups finely chopped onions
1/4 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp fennel seeds
Salt to taste
1/2 tsp ginger
1/2 tsp garlic
1/4 tsp chilli powder (Add extra if you like more spicy)
2 tsp coarsely ground peanut powder
1/2 to 3/4 tsp Kala masala
1 to 2 tsp tamarind paste
Dash of sugar

For tempering:
1/4 tsp mustard seeds
Dash of Hing

Start by cutting tondli by making slits in them without cutting them altogether. See image above.  Prepare the masala or stuffing by adding all the masala ingredients together in a bowl. Use your fingers to work the mix together - this will ensure that the onions kind of breakdown and soak the masala in. 

Now stuff the masala one by one in each tondli as shown in the image.  Have all of your tondlis ready. You may have some masala leftover which is fine.

In a flat pan, heat some oil.  When hot add mustard seeds and when they sputter add some hing.  Now slide all the tondli at once from the plate to the pan.  Let the tondlis sear on medium to high heat for a few minutes. Now, gently give the pan a toss so as to sear the other side of the tondlis again for a few minutes. 

You will need about 1 to 2 cups of water that you will add a little by little at time to cook the tondli as well as the raw onions. I cooked my bhaji uncovered for about 20 minutes - it took longer this way but I prefer cooking it this way as opposed to covered.  I think the taste differs when cooked covered. So every five minutes as the water evaporates add some more and let the bhaji cook.  I added water about 4 times or so and cooked on low flame for about 20 minutes.

Note:
I adjusted my seasonings towards the end i.e Sugar, Salt, Spice levels etc!

8/23/10

Karela Crispers








My question is who actually ate the first karela and decided "Hmmm its bitter. But what the heck, let me still eat it!?" This is a basic karela recipe that tastes oh so yum! I wish my friend Tejal was here today to try it out!  She would totally change her mind about kadva karela :)

Ingredients:
4 karelas or bittergourds
1/4 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp cumin powder
1/4 tsp coriander powder
2 tbsp jaggery powder
Asofoedita or Hing
Salt

Method:
Peel the karela's outer skin with a peeler.  Wash and cut the karela into halves lengthwise.  Remove the seeds and the inside "stuff".  Soak the karelas in warm salty water for a good half hour. Then remove the karelas squeeze the water out and redo the process one more time.  This will take the bitterness out to some extent. 

Now dice the karelas as shown in the picture.  Heat some oil in a pan. Add the mustard seeds and let sputter. Add the hing.  Add the karela pieces.  Gently toss around.  Add all the remaining ingredients except the jaggery powder.  This recipe may be easy but requires a bit of a patience as you have to slow cook or sear the karela to make sure it turns crispy. That means no adding water, no cooking it covered! So on low flame keep tossing the karela around. Do not overcrowd the pan otherwise the steam will make the karelas soft.  Slow cook on low flame for a good 20 minutes or until you start seeing the karela turn brown.  Add the jaggery powder 1 tbsp at a time.  The jaggery will melt and caramelize the karela.  Sprinkle some more jaggery powder towards end making sure the jaggery has melted. Serve as a side.

8/22/10

Pav Bhaji wala Gobhi - Cauliflower cooked in Pav Bhaji masala

1 whole gobhi, cut into florettes
2 bay leaves
1/2 inch cinnamon stick
Pinch of fennel seeds
1 cup finely chopped onions
1 tbsp tomato paste
4 potatoes, peeled and diced
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1/2 tsp cumin powder
1/2 tsp coriander powder

Tempering:
1/4 tsp cumin seeds
1 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp Badshah Pav Bhaji Masala

Garnish:
Cilantro, Kasoori Methi, Lime Juice

Method:

Heat oil in a pan. Add bay leaves, fennel seeds, and cinnamon. When aromatic add onions.  Let the onions turn translucent. Now add the tomato paste and mix well.  Add a few tbsps of water to get the mixture going.  This stage will take the longest. Add garlic, ginger, cumin, and coriander powders and start cooking uncovered on medium flame for about 10 or so minutes adding a little water at a time each time the water evaporates.  This is your base for the adding the cauliflower and the potatoes.

On the side, heat some oil in a flat pan.  Add the cumin seeds and hing. Now add the potatoes and toss well. Add the turmeric powder and chilli powder and toss again.  Cook for about 2 to 3 minutes. Add cauliflower.  Cook uncovered while tossing around. The potatoes and cauliflower should be almost cooked at this stage (al dente ;))

Now that your paste or the base is ready to go, add  pavbhaji masala, some water, and the cauliflower and the potatoes. Add salt and sugar. Adjust other seasonings, as per your taste.  Mix well so that the paste coats the vegetables thoroughly. 

Add water if necessary. You may cook it covered for a few minutes if the vegetables still appear or taste raw. 

Garnish with cilantro and kasoori methi.

8/21/10

Quinoa Mung Dal Khichdi

Ingredients:
1/2 cup quinoa
1/2 cup yellow mung dal
1 tbsp ghee
1/4 tsp cumin seeds
1/4 tsp turmeric
Dash of Hing
Salt

Pressure cook the quinoa and the mung dal together in a cooker ensuring there is adequate water (about 2 cups atleast).  The khichdi should be a bit watery when you take it out.

Heat ghee in a pan. Add the cumin seeds and when they sputter add hing and turmeric.  Add the khichdi mixture. Mix well.  Add salt to taste.

Versions:
1. Add chopped spinach to the pressure cooker for a spinach version of the khichdi
2. Cook frozen mixed veggies in a microwave to add to the khichdi.  Drain the cooked veggies and add the veggies in the tempering stage right before adding the khichdi. 

8/20/10

Takatlya Mirchicha Palak Raita - Spinach Raita with Buttermilk Chillies



















Buttermilk Chillies are green chillies that are stuffed, soaked in buttermilk, and then dried for few weeks in hot sun.  We used to make this on Aji's gacchi (rooftop) along with Sabudana papdis (Tapioca chips).  In the US, putting a 2 meals together is a task in itself. So I dont think making buttermilk chillies is on the top of my list.  I just get them from India each time I go back.  If you do not have buttermilk chillies, just use regular red chillies.  However, it is the stuffing in the buttermilk chillies that gives it a unique taste. They are great toppers on rice and dal as well.

2 cups of yogurt, beaten really well
1.5 cups fresh spinach, finely chopped
1/4 cup red onions, cut lengthwise
Handful of cherry tomatoes, cut into fours
Salt
Sugar
Black pepper

Tempering:
Oil
1/2 tsp cumin seeds, roasted previously
1/4 tsp turmeric powder
Dash of asofoedita/hing
2 to 4 Buttermilk chillies or Red chillies

Beat yogurt with a fork really well.  Add the spinach, onions, and tomatoes.  Add salt, a pinch of sugar, and dash of black pepper.  Mix well.  Prepare the tempering in a tempering bowl. Heat oil, add cumin seeds and when they sputter add hing and then turmeric powder followed by the chillies. Pour over the yogurt mix.  Mix and serve. 

Raitas are generally used as sides to Indian meals to take the heat off from the main dishes. One can use this as a dip as well.  However, since the yogurt could get a bit runny if using this recipe as a dip, add part sour cream to thicken it up. 

Note: If using buttermilk chillies, you may want to break open the chillies to release the taste.

8/18/10

Open Faced Zucchini Melts





















I was watching Down Home with the Neelys: A cooking show on Food Network. So they made these Fried Zucchini on their show today with some Spicy Dip. There lied my food inspiration for the day!!  I had to use my zucchini and I had to make lunch for the hubby. He has been banned from eating the same Spicy Bean Burgers that he has been having for a straight year now and it was turkey sandwiches for like 5 years before that.

When we were newly married, I started making something new and different for his lunches everyday and pretty soon it was getting out of hand!! The hubby was complaining that he felt like he was going on a picnic and not to work. It was a process just to have lunch, according to him - First the wraps, then then fillings, then the dressings, and then the garnishes! Add some fruit, bars, egg n cheese sandwiches for breakfast, yogurt, drinks, and then a 3 course meal that awaited him at home. So he stopped all the chaos by taking turkey sandwiches for 5 years and now bean burgers for 1 year. Somehow I convinced him to restart the "Spread" Lunches and he agreed :) Let me get in a few fun ideas before he starts complaining again!!


Ingredients:

1 medium length zucchini, peeled and cut lengthwise
Mixture of flour and semolina for coating
1 egg, beaten
1 cup of breadcrumbs
Dash of garlic powder
Dash of cajun powder (optional)
1 cup onions, sliced lengthwise
1/2 cup shredded cheese (I used Mexican four cheese blend)

Peel the zucchini, cut it into half and then cut lengthwise to get thin slices.  Add the garlic powder and cajun powder to the in the flour mixture.  Dab the zucchini into the flour mixture, then into the beaten egg, and next into the breadcrumbs.  Prepare all zucchini slices this way before shallow frying them.  Heat oil in a flat pan and shallow fry them on low flame turning them over once.  To make them crisp, leave the zucchini on sim for 5 to 8 minutes.  Set aside.

Sautee the onions on the same pan. Set aside.

Lightly toast the bread with or without some butter (your choice) turning over once.  Turn the flame on low and line the zucchini slices on the bread.  Add the cheese and the sauteed onions.  Put a lid on the open faced sandwich so that the heat melts the cheese. Serve with the dipping sauce (Recipe follows).

Dipping Sauce:
3 tablespoons Faje yogurt
Dash of garlic powder
1/8 tsp Worcestershire sauce
Hint of Dijon Mustard
Hint of hot sauce
Salt/Pepper to taste

Beat the yogurt with a fork. Add the remaining ingredients to make the sauce.