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.

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.

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.

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.

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.

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. 

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.

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!

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.

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.

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. 

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.

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.

Mujahadara - Lentils and Rice with Caramelized Onions

Since I am on a Middle-Eastern taste bud fest, I thought of making Mujahadara. I have eaten this at Alibaba's a while ago -you know that amazing restaurant on Main Street, Delaware! So I went online to look for some recipes. The recipes online use the three main ingredients - Rice, Lentils, Onions and for spice - Cumin.  But, ofcourse I felt that was not enough. So I added some of my own touch - And thats what cooking is all about, isnt it!? Atleast so says my friend, Harshala and I agree :)

2 medium onions, sliced lengthwise and caramelized

1/2 cup Brown Lentils (I used Whole Masoor)
1/2 cup Brown Rice
1 clove garlic, finely chopped
2 balls of Allspice
1/4 tsp turmeric
1/4 tsp vinegar
Salt

Cook rice according to package directions. Drain and set aside.

Cook the lentils. Drain and set aside.

Heat oil in a pan. Add the onions and let carmelize by adding some sugar. This step should take a good 10 to 15 minutes. Stir occasionally. The onions should be reduced and brownish at the end. Set aside.

In the same pan, add some butter in a pan. Add the garlic and the allspice.  Add half of the carmelized onions.  Now add the cooked lentils. Give it a stir. Add the brown rice and mix well. You may add some olive oil at this stage if the mixture is too dry.  Add the turmeric, salt, and vinegar. Stir around on high heat till everything mixes well for about 2 to 3 minutes.

Garnish with the remainder of the carmelized onions.

Note: Try not to overcook the lentils. I kind of liked them crunchy but cooked as opposed to mushy in this dish.

Cilantro Hommous

What is the correct way to spell Hommous? Humous? Hummous? Who knows! But this is one yummy dip!  We went to this Arabic restaurant last night - one of my favorites in Delaware - Alibaba's on Main Street, Newark. We have been going there for years now. Their homous, eggplant dip, Moroccan chicken, and kabobs are to die for. But, if you want their "out of this world" pita wraps, you must go there during lunch time only. I have been trying to replicate their garlic yogurt sauce for years - have not quite cracked the code yet.  Neither have I managed to crack their hommous recipe. But, this one does the trick in my household.

Ingredients and Method:

1 tsp Sesame seeds, lightly roasted and powdered
1 16 oz can of Garbanzo beans
1/4 cup cilantro, chopped
1/4 tsp garlic powder
Salt
Olive oil
Dash of paprika
Dash of Italian seasonings

Lightly roast sesame seeds until light brown and aromatic. Powder the sesame seeds.  Add the powder to the food processor and drizzle some olive oil into the powder to make a paste.  Add the garbanzo beans and all the remainder ingredients to the paste food processor. Drizzle oil slowly as you run the food processor. I like my hommous a bit creamy so I added about 1/8 cup oil slowly as I was running the blender.  Most restaurants have a bit of runny texture - I wonder if they add water!!?  Anyhow, top it off with some olive oil and a dash os paprika and Italian seasonings. Serve as a dip or dressing for sandwiches.

Alu Corn Tikki in Palak Saag

I wanted to do something different with the saag. Koftas work with curry!! So why not tikkis with the saag. I thought it worked, my hubby said "He was confused!", you tell me what you think!

Palak Saag:

3 cups cooked spinach
3 medium tomatoes
1 green chilli
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp kasoori methi
Dash of asafoedita
1/2 tsp turmeric
1/4 tsp chilli powder
1/4 tsp each of cumin and coriander powder
1/4 tsp of garam masala or butter chicken masala or dal makhani masala

Pressure cook the spinach with the tomatoes, a pinch of turmeric, and the green chilli.  When cool, coarsely blend it in a food processor.  In a pan heat some oil, add the mustard and cumin seeds. When they sputter, add the asofoedita and the kasoori methi.  Now add the blended spinach.  Add the turmeric, chilli powder, cumin and coriander powder.  Cook covered on medium flame for about 5 minutes.
 
Alu Corn Tikki:

2 medium boiled potatoes, smashed

1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tsp turmeric
1/4 tsp chilli powder
1/2 tsp cumin seeds
1/4 tsp coriander powder
1/4 cup shredded cheese
1/2 tsp chaat masala
1/2 cup corn
Some cilantro
Juice of half a lime
salt to taste
1/8 cup each of wheat flour and semolina

If using frozen corn, soak the corn in water and cook it in the microwave for about 3 to 4 minutes. Drain the water and set the corn aside.  Boil potatoes the same way in the microwave making sure they are completely dunked under salty water.  Not doing so will dessicate the potatoes.  Cook in the microwave for 5 to 8 minutes or until completely cooked.  Drain water set aside. 

When cool, mash the boiled potatoes in a mixing bowl. Add all the remaining ingredients and mix well. 

Make equal sized small balls or tikkis from the mixture.  Flatten them out.  Coat the tikkis in the mixture of the flour and semolina.  Dust excess off.  Have all the tikkis ready before shallow frying them.  In a pan, drizzle some oil and arrange tikkis in a circle.  Cook on low to medium flame so as to not burn the tikkis. Flip the tikkis once and continue shallow frying until they are golden brown.  You may have to drizzle some more oil through this process. 

Right before serving, add the tikkis to the saag. Serve with rotis or rice.

Faje Yogurt Dip

Dipping Sauce for Sandwiches or Appetizers

Ingredients:
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.

Pecan Raisin Brown Rice Pilaf

I used to hate brown rice until I really opened my mind and gave it a chance. And now I do not want to go back. Well, maybe sometimes. I mean white rice is white rice after all!! But give this a shot. Even my toddler digs brown rice!

Ingredients:
2 cups brown rice
1.5 cup green peas, thawed if using frozen kind
Dash of garlic powder
1/4 tsp worcestershire sauce
Hot sauce, as per your taste
Dash of italian seasonings mix
Salt, as per your taste
Teeny tiny pinch of sugar
Dash of Sazon Goya Seasoning (optional)
Handful of pecans
Few raisins
Fried onions 

Cook the brown rice in a microwave.  2 cups rice uses about 4 cups water. Do not forget to add salt to the rice as it is cooking.  When cooked, drain the rice off all the water.  It should be completely dry before seasoning it.  Leave it on the colander to dry out for a good half hour. You may want to add some olive oil at this stage to keep it from sticking to each other.  Add the

In a pan, heat some butter or margarine.  Add the green peas and sautee for a few minutes. Add the brown rice.  Add a dash of garlic, italian seasonings, hot sauce, worcestershire sauce, salt, sugar, and the Goya Seasoning.  Mix well. 

Serve on a platter. Garnish with pecans, raisins, and fried onions. Yumminess level is out of this world !!!!!!!!!

Note: I bought Sultan Brand fried onions from an Indian store. Regular grocery stores should carry fried onion toppers as well.

Curried Bean Casserole

3/4 of a 10 oz Cream of Mushroom Can
1 cup of shredded cheese (I used Mexican four blend cheese) - half used in the dish, and half for topping
2 cups cooked green beans
Fried onions as a topping
Dash of garlic powder
Dash of hot sauce
Dash of black pepper and salt
1/4 tsp worcestershire sauce
1/2 tsp curry powder

Cut green beans into bite size pieces and pressure cook or steam cook them. Alternatively, you can use canned green beans.  Mix all the ingredients together in a baking pan except the toppings (cheese and onions). Top with cheese and onions and bake until the cheese melts.

Note:
You can use the entire 1 cup of cheese as a topping. 

Tofu Tava Fry

Ingredients:

Half slab of an extra firm Tofu

1/4 cup All purpose flour

Seasonings for the flour - dash of turmeric, cumin, coriander, garlic powder, sesame seeds (roasted), salt

1/4 tsp each of mustard seeds

Dash of asofoedita

1.5 cup onions, chopped lengthwise

1/8 cup cilantro

1 tsp turmeric powder

3 kokums

1 green chilli, slit

1 cup chopped green peppers, square cut

2 eggplants, cut into fours

1 clove garlic

1 tsp ginger, chopped

MDH Tava masala

Salt and black pepper

Green onions, 2 stalks chopped

Soak the cut eggplant in salt water for about ten minutes or so.  Prepare a dry rub with some all purpose and the seasonings as stated above. Drain and dab the tofu pieces dry.  Coat the tofu pieces in the rub and shallow fry it in a pan turning them over a few times to make sure the coating and the tofu is cooked.  Set aside. 

Heat oil in a pan.  When hot, add the mustard seeds and let them sputter. Now add a dash of asofoedita and turmeric.  Add the onions and sautee. Add kokum and chopped cilantro and sautee. Add the ginger and garlic and green chilli.  Sautee for a few minutes and then add the green peppers. Sautee for a 3 minutes for so. Now add the eggplant (drain the water).  Turn the flame to medium, sprikle some water, and cook covered for 3 minutes or so. When the eggplant appears to be cooked, turn the flame high and cook uncovered tossing the ingredients in the pan constantly. This is the stir fry stage of our cooking. Add the tofu.  Add some salt and black pepper. Drizzle some oil, add the choppped green onions and then add tava fry masala generously - I would say about 2 to 3 tbsps. Stir fry for couple minutes and garnish with cilantro. 

Vangi Pavta Masala - Eggplant and Lima Beans

Why are moms such awesome cooks!? I wish I was half as good as my mom or my aunts.  My aunt Surekhama cooks this amazing egglplant/lima beans dish. I tried to recreate that recipe but it was not as good as her for sure. But, it did come close. This dish uses Kala masala, which is a very common masala used in most Maharashtrian dishes. Dont ask me how they make it - its just darn good! I  have not seen Kala masala in stores in the US. However, recently I saw Goda masala made by Badshah in one of our local desi stores. This dish would go so well with bhakri which is a type of an Indian bread. Maybe that will be my next venture!

Ingredients:

4 medium eggplants, cut into fours

1/2 cup lima beans

2/3 cup onion, cut lengthwise

1/4 cup onion, finely chopped

1/8 cup chopped cilantro

1/2 tsp turmeric

Dash of asofoedita

1/4 cup shredded coconut

1/4 tsp cumin seeds

1/4 tsp mustard seeds

Pinch of fennel seeds

1/4 tsp cumin powder

1/4 tsp coriander powder

1 tsp Kala Masala or Goda Masala

1/2 of a medium tomato

A pinch of tamarind, dissolved in water

1/2 tsp jaggery

Salt

Cut the eggplant into fours and soak them in water with salt added to it.  Set aside for ten minutes.  Cook the lima beans in the microwave for about 5 minutes.  Make sure the beans are covered in water so as to not dessicate them. Heat oil in a pan. Add cumin and mustard seeds. When they sputter, add asofoedita and fennel seeds.  Now add the onions (both) and sautee. Add turmeric powder and chopped cilantro and continue sauteeing till onions turn translucent.  Add the finely diced tomato and continue sauteeing. Add the cut eggplant and sear it on low flame for about 5 minutes.  Now, flip the side so the other cut side will get seared.  When browned, add the lima beans (dont add the water but reserve the water for later).  On high flame, mix the onion mixture, eggplant, and lima beans and sautee.  Turn the flame on medium and now add the cumin powder, coriander powder, tamarind paste, and kala or goda masala.  Add some of that reserved water from the Lima beans and cook covered for a few minutes.  When the eggplant starts to disintegrate, the dish is ready.  Sprinkle the jaggery and salt to taste and give it a stir.  Garnish with cilantro.  

Cajun Crab Jambalaya

Ingredients:

0.75 lb crab

1/2 cup onion, chopped

1/4 cup green peppers, chopped

Sherry Cooking Wine

1/2 tbsp all purpose flour

1.5 tbsp crushed tomatoes

Weber New Orleans Cajun seasoning

Dash of paprika

Dash of garlic powder

Dash of hot sauce

1/8 cup each of flour and semolina

1 cup cooked white rice (or any rice of your choice)

I had half of a crab. I pulled apart the legs and kept them intact.  I pulled all the meat out from the shell and the claw.  Keep the meat as intact as possible. Collect and add any juices that you get to the sauce below.  Keep the cleaned crab aside. 

Heat some butter in a pan. Add onions and green peppers. Sautee until translucent. The onions and green peppers will start sticking to the pan. Use some Sherry cooking wine to deglaze the pan.  Add some more butter and sprinkle the all purpose flour. Keep stirring constantly so as to not let the flour to clump up. Add some water or broth to get the mixture going. Add the tomatoes and keep stirring. The flour should have thickened by now lending a thick gravy kind of texture.  Add all the seasonings - cajun seasoning, paprika, garlic powder, hot sauce, and some salt. Mix well and bring it to a boil. You may have to add some water or broth through this process. You want a thick but flowing gravy.  Set aside.

We are going to pan sear the crabs. So have the flour and semolina mixture ready. Add cajun seasoning and paprika to this mixture (Quantity depends on your taste).  Now dab the legs in the flour mixture.  Add some butter to the pan and pan sear the legs.  Cook covered for 3 to 4 minutes on low. Since you are using a steel pan the flour mixture will stick to the pan. Keep deglazing with the Sherry whenever possible. Set aside. Take some butter and now add the pulled crab meat. Sprinkle the flour mixture.  Cover and cook for a few minutes.  Uncover and sautee the meat around. Set aside. 

Now for the final step.  Add some butter and some wine and deglaze the pan.  Add the white rice. Keep the flame on high and sautee the rice around. Add few spoonfuls of the sauce we prepared earlier tossing the rice around in the pan.  Add some salt and black pepper. Now add the cooked crab meat and toss around.

To plate the dish, serve the rice and whole crab legs as shown. Drizzle some sauce on the top.

Note:

- It is important to use a stainless steel pan for this recipe. One cannot deglaze well in a nonstick pan.

- I have used many cajun seasonings and this particular brand I have used has come the closest to the real deal.

- If you are not a crab or seafood eater, substitute with chicken and sausage.

- I had some sauce leftover so adjust your quantities accordingly. Or you can just have some extra sauce on your hand for another meal.

Chimboricha Kalvan - Crab Curry

Ingredients:

0.75lb Full Crab

1/2 tsp each of coriander seeds, cumin seeds, fennel seeds

Pinch of clove powder

1 inch piece of cinnamon

6 to 8 peppercorns

1/2 tsp turmeric

1 cup of onion, finely chopped

1/4 cup shredded coconut

3 cloves of garlic

Salt and Sugar

Few drops of fish sauce

Method:

1. Heat oil in a pan. Add all of the following to the pan making sure the flame is low - coriander, cumin, fennel, clove powder, cinnamon, peppercorns, and 1/4 tsp turmeric and lightly roast till aromatic. Now, add the onion and coconut powder.  Add some salt and a small pinch of sugar.  Keep roasting and stirring the mixture on low flame until the mixture turns brown. See picture below. Set aside to cool. When cool, blend it with some water to make a coarse paste. 

2. In a pan, heat some more oil.  Add the 3 cloves of smashed garlic.  Add the remainder of the turmeric powder.  Add the cleaned and cut pieces to the pan.  Toss well.  Cook covered for 5 minutes.  Now add the paste to the pan. Add some water if necessary.  Season with salt and some fish sauce.  Cook covered for another 5 to 10 minutes on low flame while tossing the crab around occasionally in the sauce.  Garnish with lime juice and cilantro.  Serve with rice.