Paneer Jalfrezi

Jalfrezi is spicy Indian style stir-fry dish that is cooked either with vegetables or meat. 

Ingredients:

1 onion, diced
2 roma tomatoes, diced
2 garlic pods, peeled and make a paste
1 tsp ginger paste
2 to 4 green chillies, cut lengthwise into 4s
2 tbsp cilantro, chopped finely
6 to 8 cashews, slightly pan fried
1 green bell pepper, cut lengthwise
2 cups of paneer cubes
3 cups of mixed vegetables (I used frozen mixed vegetables)
1/4 cup heavy cream
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
2 pinches of kasoori methi
2 tsp Shaan Tandoori Bbq powder
Salt

Method:

1. Heat oil in a pan. When hot, gently place paneer cubes flat on the pan without overcrowding them. Do not move the cubes around. Let them turn golden brown (about 2 to 3 minutes) on medium flame. Turn and shallow fry the other side for another 2 to 3 minutes.  Remove and set aside.

2. All your vegetables should be thawed and at room temperature if you are usng frozen ones.

3. Heat oil in a pan.  Add the green chilles and fry them slightly.  Add onion and fry them till slightly brown (about 3 to 4 minutes).  Add the tomatoes, mix well, and fry for another 5 minutes.  Add the garlic and ginger paste and chopped cilantro.  Sautee for a minute.  Add the cumin, coriander, turmeric, and Shaan Tandoori Bbq Masala powder and mix well.  Add few tbps of water and mix well.  Continue to cook for another 3 to 4 minutes while constantly sauteeing.  Take care not to burn this mixture/masala.  Remove and set aside. When cooled, make a fine paste in a food processor of the onion/tomato mixture and cashews together. You can add some water if it is too thick. 

4. Heat some oil in a pan.  Add the mixed vegetables and green peppers and sautee for a 5 minutes.  Add two pinches of dried kasoori meth.  Add the blended paste back to the pan.  Add salt (there is salt in the BBQ powder so use sparingly).  Add the heavy cream and mix well.  Keep the heat on low and let the vegetables and spices cook together uncovered.  Add about 1/4 cup of water and mix.  Cook on low heat for 5 to 8 minutes stirring intermittently.  Although this is a curry style dish, it is generally a little thick. So let the sauce thicken to your desired consistency.  Jalfrezi is ready.

Serve with rotis or rice. 

Clams in Spicy Marsala Sauce

Give me any seafood and I could practically live off of it for the rest of my life.  However, I was not a big fan of oysters when I bought them last. That recipe never made it to the blog.  Clams are my favorite though. Mostly, I make them Indian style with coconut curry base but I tried something different this time. I really wanted to finish my bottle of Marsala cooking wine that I had n the fridge so I created this fusion dish - Italian meets Asian. 

Ingredients and Method:
12 clams, scrubbed and rinsed and steamed **
4 stalks of green onion, finely chopped (white part kept separately)
1/8 cup onion, finely chopped
2 garlic cloves
1/4 cup marsala wine
1 tsp sambal olek paste
1 tsp Chilli paste in Soy bean oil
2 thinly sliced lemon wedges
Salt/black pepper
1/4 tsp soy sauce

1. Heat butter and olive oil n a flat bottom pan.
2. Add finely chopped garlic and roast till fragrant.
3. Add the onions and white part of the green onions and sautee on medium high heat till completely translucent (see through). Add the sambal olek paste, soy sauce, and chilli paste and stir.
4. Add the steamed clams to the pan. 
5. Pour half of the marsala wine onto the pan. Cover and let cook for 4 minutes. The clam shells should open up all the way. Discard the ones that do not open. Continue cooking the clams until the shells are wide open.
6. Remove the clams on a plate.  Add the remainder of the marsala wine and let the sauce reduce by simmering for another 3 minutes. Add the green onions and lemon wedges to the pan.  Let cook for another 2 minutes or so.
7. Now pour the sauce all over the clams.
8. Garnish with paprika on top.


*** Prepping the clams: Wash the clams under running water.  Now fill a pot with water and submerge the clams in the pot. Scrub each clam with scrubber and rinse the water. Do this about 4 to 5 times. Clams have to be thoroughly washed before cooking.  I would even keep them soaked n water and allow the sediment to settle at the bottom.  And then rinse do this about 3 times.  Take clean water. Add salt and add the clams to the pot.  Let boil tll the clams open half way.  Cook the rest in the pan.

Thyme Roasted Sweet Potatoes

Another side dish I cooked up for Thanksgiving this year. Original recipe is by Martha Stewart - I added a few ingredients. Absolutely loved the dish! Take care to not overcook the potatoes as it will impact the taste signifcantly.

Method and Ingredients:

2 medium sweet potatoes, peeled, washed, cut into rounds as shown
1/2 tsp dried thyme
2 cloves of garlic, chopped
1/2 tsp balsamic vinaigarette
1/2 tsp worcestershire sauce
Salt/Black pepper
Red pepper flakes
Butter
Olive oil

1. Put the potatoes in a ziploc bag. Drizzle some olive oil in the bag on the potatoes.  Season with salt and black pepper.  Add the thyme and garlic. Toss well.
2. Heat butter in a pan.  Be generous :) 
3. Place the potatoes as show on the pan. Heat on low.
4.  Cook for 3 to 4 minutes and flip. Add some more butter if necessary. Cook for another 3 to 4 minutes.
5. Add the vinaigarette and worcestershire sauce to the pan. Sprinkle some red pepper flakes.  Let the potatoes carmelize a little.
6. Turn the heat to high and sear the potates while tossing them constantly.  Check for doneness.

Spring Mix with Carmelized Beets and Goat Cheese

Salad never tasted this good!!! The first time I had this salad at my cousin Avanti's place -  it was love at first bite! And it had to go on our this year's Thanksgiving menu. This is not my recipe but as found on Food Network by my cousin. My changes are listed in red!

• 1/4 cup balsamic vinegar

• 3 tablespoons shallots, thinly sliced (I used green onions)
• 1 tablespoon honey (I used about 2 to 2.5 tbsp of honey)
• 1/3 cup extra-virgin olive oil
   Added 1 tsp of Worcestershire sauce
• Salt and freshly ground black pepper (I added red pepper flakes along with this)
• 6 medium beets, cooked and quartered
• 6 cups fresh arugula (I used regular Spring Mix)
• 1/2 cup walnuts, toasted, coarsely chopped (Seasoned with some light oil spray and cajun powder)
• 1/4 cup dried cranberries or dried cherries
• 1/2 avocado, peeled, pitted, and cubed (Skipped)
• 3 ounces soft fresh goat cheese, coarsely crumbled

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Curried Drumsticks

Shevaga or Drumsticks are found in local Indian grocery stores. I have not seen fresh ones atleast not where I live. But, the frozen kinds also do their job. Make sure they are completely thawed before use and drained of any melted ice water.  I also gently peel with hands the outer layer of the drumsticks (boring!) before cooking. Although the drumsticks have a nutrititous value, its tree's leaves are known to have a even higher nutritive value than the sticks/pods. As I was researching about this vegetables, I found this interesting to read - 'these drumstick seeds are used as a sexual virility drug for treating erectile dysfunction in men and also in women for prolonging sexual activity (Wiki)'.  Who knew!!! ;) There are many ways to cook this vegetable - I have used them in dal before - http://slurpnburp-mithu.blogspot.com/2010/10/shenga-ani-danyachi-dal-lentils-with.html  The following recipe can either be made soupy (adding water and potatoes) to be eaten with chapati or rice or dry as an appetizer or side.

Ingredients and Method:

1 packet of drumsticks
1/4 tsp mustard seeds
Dash of asofoetida
Pinch of sugar
Salt to taste
1/2 to 3/4 tsp red chilli powder
1/2 to 3/4 tsp crushed jaggery
1/4 tsp turmeric powder
2 tbsp shredded Coconut (optional)
Potatoes (optional)

1. Heat oil.
2. When hot, add mustard seeds (reduce the flame)
3. Add asofoetida (dash), turmeric powder and coconut. Lightly roast. If making the dry version, skip to step number 5. (if you are making the soupy style, add potatoes here).  Cover and let cook with a little water (few tablespoons).
4. When potatoes are half tender, add the drumsticks.
5. Add red chili powder and readily add the drumsticks. Toss well. Let cook for 5 minutes.
6. Add the jaggery and pinch of sugar. Toss well and cover and cook for another 5 to 8 minutes. Check for doneness - should be tender yet a little crisp. Overcooking will cause them to turn mushy.

Drumsticks are ready to eat.

Pan Roasted Brussel Sprouts

Do not ignore these mini cabbage look-a-like veggies called Brussel Sprouts.  Bland to taste and easy to cook they contain sulforaphane - a chemical known to have potent anticancer properties.  Prepping them maybe a little tedious but the end result is surely worth the effort.  Supposedly, boiling them reduces the potency of the anticancer properties, so the best way to cook them is to stir fry, steam, or microwave. 

Ingredients and Method:

6 Brussel Sprouts
Butter
Salt and Coarsely Crushed Black Pepper
Garlic Powder
Onion Powder
Worcestershire Sauce
Balsamic Vinegar

1. Cut the Brusell Sprouts into half.  Cut a little V at the bottom and core the thick part of the stalk out.  Peel the outer leaves of the sprout. Wash and drain.
2. Heat butter in a flat bottom pan.  
3. Add the brussel sprouts face down flat and cook for 5 minutes.  Sprinkle salt, pepper, garlic powder, onion powder and toss well. 
4. Cover and let steam for another 5 to 8 minutes. 
5. Uncover and add balsamic vinegar and worcestershire sauce.  Toss again. 
6. Turn the heat to high for the final sear. 

Serve hot. 

Buttered Buckwheat

Buckwheat is not related to wheat and even though it looks like a grain it is neither a grain nor cereal.  It is actually a fruit found either roasted or unroasted.  I picked my roasted buckwheat from the whole foods store totally clueless as to what it was! I finally got around to making buckwheat today and had to research the who/what/where/how of buckwheat. Buckwheat can be used as an alternative to rice and is rich in fiber (good for digestive system), flavanoids (acting as antioxidants), and in magnesium (responsible for improving blood pressure and improving one's cardiovascular health). Buckwheat is used in diets for persons with diabetes as it reduces or controls blood sugar levels.  These are just some of the many health benefits to this powerful food.

Buckwheat has a very nutty earthy flavor that can be masked or seasoned easily.   I personally found this recipe too bland for my taste buds and decided to complement it with guacamole.  But,  I wanted to keep the recipe basic so I could learn what it tastes like in its basic form. 

1/2 cup buckwheat
2 cups boiling water
1 Chicken bouillon cube (optional)
2 medium garlic pods, finely chopped
Butter/Margarine
Salt/Black pepper

1. Wash and drain buckwheat.
2. Let the water come to a rolling boil.  Add the buckwheat. Drop the chicken bouillon cube.
3. Reduce heat to low, cover and cook until all the water is gone or until the grain has reached a consistency you want.  Drain any remainder liquid.
4. Heat butter in a pan.  Add the chopped garlic and roast for a minute or two.  Turn the heat up high and add buckwheat.  Toss well.  Add salt and black pepper. Toss again.

Serve hot.

Pan-Seared Spicy Shrimp

This is a basic pan seared shrimp recipe that has been cooking in my household for many many years. And no matter what day of the year, I am always ready for some yummy spicy shrimp often paired with white rice and kokum kadhi (curry). The key to cooking shrimp is not overcooking it - make sure it is not pink in the inside before serving.  

Ingredients and Method:

12 Tiger shrimp
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/8 tsp tamarind
Salt
Handful of Wheat flour and Rava (Semolina)

1. Wash and pat dry the shrimp.
2. Season with red chilli powder, turmeric, tamarind, tamarind, and salt.
3. Heat oil on a skillet.  Keep the flame on low to medium.  Coat all the shrimp with the wheat flour and rava.  The rava makes the shrimp crispy.  Cook for 3 minutes. Flip, cover, and cook for another 3 minutes. 
4. Uncover the lid and let sear for another few minutes. Make sure the shrimp is not pink on the inside before serving.

Chicken Tenderloins in Garlic Parmesan Sauce

Method and Ingredients:

4 Chicken Tenderloins
2 small cloves of garlic, peeled and cut into tiny pieces
1/8 cup Parmesan cheese
1/8 cup Heavy cream
1/2 cup 0% Milk
Butter
Italian seasonings

1. Wash and dab dry the chicken tenderloins. Season with salt and black pepper. 
2. Heat a skillet. Add butter. Cook the chicken tenderloins for about 5 to 8 minutes covered turning them frequently.  before removing from the pan, let cook uncovered for a few minutes. Remove and set aside covered.
3. Add some butter again, when melted, add the garlic and sautee. When fragrant, add the heavy cream, parmesan cheese, and 0% milk picking up the chicken drippings. Season wth salt and black pepper. Let simmer on low heat so the milk condenses a bit. Keep stirring throughout the process. Add the chicken back to the pan.  Cover and let simmer.

Pour the chicken with sauce over butter rice. Serve with any vegetable of your choice.

Boondi Gaajar Raita - Shredded Carrot Relish

Ingredients and Method:
1 large carrot, peeled and shredded
1/2 cup whipped yogurt
1/2 tsp cumin seeds, dry roasted
1/4 tsp turmeric powder
1 to 2 small green chilles
Salt, dash of asofoetida, and sugar
Boondi

1. Dry roast the cumin seeds on low flame and set aside.
2. Microwave the shredded carrot for about 1 minute or minute and half covered. let cool.
3. Add the salt and sugar and mix well.
4. In a tempering pot, add some ghee or oil. Add the cumin seeds, when they sputter, add the green chillies (finely chopped), dash of asofoetida, and turmeric. Mix using a spoon.  (Once the oil is hot, reduce the flame to low so that the contents dont burn).
5. Pour over the carrot mixture and mix well.
6. Add the whipped yogurt over the carrot and mix well. You may want to set it back in the fridge if not eatng right away.
7. Garnish with boondi (just before serving)


PS: Boondi is a snack item found in Indian grocery store.

Macchi Kadhi - Coconut Fish Curry

My absolute favorite when it comes to quick and easy seafood dishes. A must try!!

Method and Ingredients:

1/4 tsp mustard seeds
6 curry leaves
1 medium onion, finely chopped
1 roma tomato, finely chopped
1 green chill (or two)
1/4 tsp turmeric powder
2 kokums (substitute tamarind)
4 tbsp coconut milk
1/4 to 1/2 tsp Madras curry powder (depending on how strong it is)
1/4 tsp each of cumin and coriander powder

1 filet of fish of your choice (flounder, catfish, tilapia) - Wash, pat dry, butterfly cut and season with salt, pinch of turmerc powder and red chilli powder.  Set aside.

1. Heat oil
2. When hot, add 1/4 tsp mustard seeds. Let them sputter.
3. Now add dash of asofoetida and 6 curry leaves. Make sure heat is on low. When the curry leaves appear crispy, add green chilli and chopped onions.  Mix and cook till translucent.
4. Add chopped tomato and mix well. Add the kokum or 1/4 tsp of tamarind and mix well.
5. Add 1/4 tsp turmeric powder, salt, Madras curry powder, 1/4 tsp each of cumn and coriander powder. Mix well and let cook covered for 5 minutes.
6. Mix the coconut milk with some water and stir well. Add to the onion paste. Stir constantly.
7. Now add the fish gently.  Do not stir the fish too much as it will flake easily.  Fish cooks very fast so about 4 minutes covered should be enough. However, stll do check for doneness. Fish should be white in the inside. 
8. Add chopped basil leaves and dash of fish sauce (both optional)

Serve with rice

Butter Toasted Asparagus with Almonds

New to cooking? This is an easy as easy can get recipe but oh so yummy as well. The butter really does the trick. I use margarine but you can do butter if you wish.

Method and Ingredients:

Bunch of Asparagus (about 10 stems)
1/2 medium onion, sliced lengthwise
1/2 small tomato, sliced lengthwise
1/4 tsp each of garlic powder, onion powder
Salt/black pepper to taste
Red pepper flakes (as per your heat level)
Slivered almonds (1 tbsp)

1. Wash the asparagus really well especially the tips. Trim the end of the asparaugus (tough part) at the bottom of the asparagus.
2. Heat some butter, okay a lot of butter!! Add sliced onions, tomato, and asparagus.
3. Cover and let cook for 3 minutes on low heat.
4. Uncover, add salt, black pepper, garlic powder, red pepper flakes, and onion powder. Toss well. Add the slivered almonds.
5. Cover and cook for another 2 to 3 minutes. I like my asparagus wth a little bite to it. So adjust cooking time accordingly.

The key to this dish is makng sure that the asparagus does not overcook. Also, towards the end I turn the heat up right before serving the dish. This somewhat chars the seasonings stuck to the bottom of the pan and the charred seasonings give the asparagus a great flavor.  I recomment makng this dish in a non stick pan.

Serve as a vegetable side dish to you main entree.

Palak Saag - Creamed Curry Spinach (Version 1)

And finally my first post with heavy cream in it! All the food I put up on my blog is stuff we eat at home everyday. Needless to say it is always healthy and often uses substitutes like milk for heavy cream or oil for butter, etc. Anyhow, I really wanted to make a rich palak saag today and had some heavy cream lying around. So here is the dish.

Method and Ingredients:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 green chilli
4 cloves of garlic
1 tsp ginger
1 medium onion, chopped
1/2 tsp turmeric powder
Pinch of clove powder
1/4 tsp cinnamon stick
1 roma tomato
2 tbsp crushed tomato
1/2 tsp cumin powder
1/4 tsp coriander powder
6 cups chopped spinach
1 tsp Garam masala
1 bay leaf
1/2 to 1 cup Heavy cream

1. Heat oil. Add cumin and mustard seeds. Let sputter. Add the chopped garlic, ginger, and green chilli and sautee a little.
2. Add 1 medium onion, chopped and cook till it becomes transclucent.
3. Add turmeric powder, clove powder, cinnamon stick and chopped tomato and mix well. Add 2 tbsp of crushed tomato. Add 1/4 cup water and cook on low heat for 5 minutes. You will have to add water one more time to allow the contents to turn to a thick paste. Total cooking time of about 8 to 10 minutes should do it.
4. Add the spinach and mix well. Let cook for another 5 minutes.  Add salt and garam masala.
5. Remove the spinach mixture and set aside to cool. Pulse in a food processor a few times. Spinach should be coarse for the saag.
6. Heat some oil.  Add a bay leaf.  Add some paprika powder and add the processed spinach right away.  Let cook on low heat for 5 to 8 minutes so that all the water from the spinach evaporates.
7. Add heavy cream a little by little at a time untl you get the desired creaminess level. Generally a color test should do the trick - you want a light green color to the saag. Stir constantly as you add the heavy cream.  It tends to leave some oil giving the dish a rich taste.
8. Remove from heat. Serve with Naan or Rice

Chapaticha Chura - Hand Crushed Indian Tortilla Snack

This is a common recipe found in most Indian kitchens that utilizes leftover chapatis. Chapatis or Indian tortillas are made of wheat flour and they are best when consumed right after making them. When they are left over, they tend to get dry and even reheating them in a microwave does not produce the exact hot and flaky melt in your mouth taste as they are when they are freshly made. So most of the times, when we leftover chapatis, we make this relatively simple dish that serves as a breakfast item or even a quick healthy snack.


Method and Ingredients:


1. Heat oil.  Add 1/4 tsp cumin seeds and 1/4 tsp mustard seeds. Let sputter.  Add a dash of asofoetida.
2. Add one green chilli (slit lengthwise)
3. Add 6 to 8 curry leaves.
4. Add 1/4 tsp turmeric powder and about 10 peanuts
5. Add 1/2 cup chopped onion.
6. Take about 4 medium size chapatis and crush them well with your hands (about 3 cups).  Add salt and sugar to taste and mix well.
7. Add the chapati mixture and toss well. Let cook while stirring constantly on low heat for about 3 to 4 minutes. If the chapatis are quite dry, you can sprinkle a little water to get the mixture rehydrated.
8. Garnish with cilantro, lime juice, and shredded coconut. Serve hot and serve right away.

Pasta Spanaki Olio

Method and Ingredients:

1/2 onion, thinly sliced
1 cup crushed tomatotes
1 cup frozen spinach, thawed
1 clove of garlic
8 to 10 basil leaves
1/2 cup chicken stock
Handful of black olives, chopped coarsely
Feta cheese
Dash of Parmesan cheese
Dash of Salt/Black Pepper

1. Heat olive oil. Add chopped garlic and sautee. Add onions and sautee.  When onions are translucent, add spinach.
2.  Add chicken stock and crushed tomatoes.  Mix well and let cook for 5 minutes.
3. Add the basil leaves, dash of parmesan cheese, chopped olives, salt, and black pepper and let cook for another 5 minutes stirring intermittently.  Keep the sauce a little watery but not too watery. Allow the water to evaporate in the pan. 
4.  Add feta cheese.  Serve over pasta. 

Api's Baingan Bhartha - Eggplant Dip

Slurp and Burp is getting a new twist in its recipes - some new recipes from my inlaws who are staying with us for a while. This is my FIL's creation that we relished at dinner time tonight.

Method and Ingredients:
Seasoning for the mashed eggplant:
1 medium eggplant (Aubergine kind)
Salt and Black Pepper to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
Dash of asofoetida

For tempering:
Oil
1/4 tsp cumin seeds
1/4 tsp mustard seeds
4 to 6 curry leaves
1 cup chopped onion
1/2 cup chopped tomato
Lime juice and Olive oil
Paprika
Sugar/Salt to taste

1. Roast the eggplant with the skin intact on a bbq grill or on a stove.  This process takes a while but roasting the eggplant imparts its signature flavor to this dish. To grill on a stove, you can oil the eggplant, heat a griddle, place the eggplant and cover and cook on low heat.  Keep turning after after every 5 minutes or so.  How do you know the eggplant is ready ? It will reduce in size and the skin will crumple and burn. remove and let cool.  Now gently peel off the skin and discard.  Mash the eggplant really well with a masher in a flat bottom pan.  Add all the ingredients listed under Seasoning for Mashed Eggplant title. Mix well.

2. Now we will make the masala for the dish. Heat oil. when hot add the cumin and mustard seeds. When they sputter add the asofoetida and curry leaves. Let the curry leaves crisp up. Add the chopped onions. Sautee for about 4 minutes. Add the tomatoes and sautee well. Let the mixture cook uncovered for another 5 minutes.

3. Add the mashed and seasoned eggplant to the pan.  Mix well. Adjust seasonings (salt/sugar).  Mash a few times again so that the onion/tomato mixture turns to a paste along with the eggplant.

4. Garnish with olive oil and paprika. Drizzle some lime juice.

Vaatanyachay Golay - Seasoned Green Peas

I am sure all of us have had this cooking experience where we start out to make some dish and realize we do not have certain ingredients. So you either start substituting or just skip them and the dish still turns out fine! But this one is certainly NOT one of those "let me skip this ingredient" recipe, in my humble opinion. Because there are such few ingredients, a perfect marriage of all the contents really make or break this dish. Especially the coconut, lime juice, the green chilli and black pepper. Even that tiny pinch of sugar makes a world of difference.

Vata-nya-chay Go-lay is a typical Maharashtrian dish made during pujas and festivals. Vatana is green peas and golay means circles - weird name but tasty dish. I made this dish for a dinner thing we had to celebrate Ganesh chaturthi.  Hence the 2lbs of green peas!!! Adjust  your quantities accordingly!

Method and ingredients:

2 tbsp Amul ghee or oil

2 lbs frozen peas, completely thawed and drained completely of any water

1/2 tbsp cumin seeds

3/4 tsp turmeric powder

Couple dashes of asofoetida (hing)

Deep brand shredded frozen coconut, thawed

2 serrano peppers

Salt and Black Pepper

Shredded coconut

Lime juice

Heat ghee. When hot, add cumin seeds. When they sputter, add the hing and finely chopped green chillies. Let cook for a minute. Add the green peas.  Add the turmeric powder, salt, black pepper, tiny pinch of sugar and a handful of shredded coconut. Cook uncovered until peas are tender for 5 minutes. Now cook covered on simmer for another 5 minutes. Top if off with some fresh lime juice.

Note: if you are peas are thawed they will take longer to cook. So adjust timings based on the doneness level of the peas. Peas should be tender because that is when the masala integrates with the peas. But you do not want the peas to be too mushy either.

Mediterranean Pizza

The first time I had Za'atar bread in Dubai, I fell in love with it. Za'atar spice is a blend of some dried herbs (oregano, thyme, savory), salt, sesame seeds and sumac (another key ingredient to Middle Eastern cuisine).  I was cursing myself for not bringing back some of the spice to the US until my recent trip to a Middle Eastern grocery store - where I found the Za'atar spice.  My happiness knew no bounds. So it was certainly the right time to make some Za'atar pizza. Ofcourse, credit goes to my husband for making this uber delicious homemade veggie loaded delight! Enjoy!

Method and Ingredients: 

Stone baked pizza crust (I used the Culinary Circle brand)

1/2 cucumber, cubed

1 medium tomato, cubed

1/2 cup feta cheese

3/4 cup eggplant, diced

1/4 to 1/2 cup red onions, cut lengthwise

Fresh basil

Zaatar powder

Dash of Italian seasonings

Dash of paprika

1 tsp honey

1 tsp vinegar

Salt and Pepper

Olive oil

1. Place a pizza stone in the oven in the lower rack. Preheat the grill to 450F. And let the pizza stone heat up for a atleast 1/2 hour.

2. Heat oil in a flat bottom skillet. Add the eggplant and let sautee on medium heat for 3 minutes.  Add the onions and continue sauteeing for 3 minutes. (this is just to cook the eggplant slightly before adding to pizza) Add salt, black pepper, italian seasonigs, paprika, and a little harissa sauce (optional). Toss well.

3. Using a fork, gently rake the pizza base.  Drizzle olive oil over the base.  Now, sprinkle some zaatar powder all over.

4.  Once the pizza stone is hot, start assembling the pizza. Spread the eggplant and onion mixture over the pizza.  Bake for 15 to 20 minutes. 

5. In a bowl, mix the cucumber and tomatoes. Drizzle olive oil, some honey, vinegar, salt and pepper.

6. Towards the very end, add the tomatoes and cucumber mixture on the pizza.

7. Sprinkle feta cheese and some basil leaves. Let bake for another 5 minutes or so to melt the cheese a bit.

Serve hot.



Homemade Marinara Sauce

Method and Ingredients:

1.5 cups of canned crushed tomatoes

1 clove of garlic

1/4 cup onion, diced

Salt

Pinch of sugar

Dash of garlic powder

Dash of Italian seasonings

Red chilli flakes (Optional)

Olive oil

1. Heat oil in a small sauce pot.  Add the chopped garlic and sautee till aromatic. Add the onions and sautee till translucent. 

2. Add the crushed tomatoes and stir.  Add the salt, sugar, garlic powder, italian seasoning, red chill flakes (optional), and some more olive oil. Mix well.

3. Turn the heat to low. Cover and let simmer for 5 minutes.  Stir again and cover and cook for another 5 minutes.  Do the same until the sauce thickens up. Set aside.

4. Let cool completely before serving as a dipping sauce.

Veg. Sweet Corn Soup

Hurricane Irene has begun to rear its ugly head in Delaware. Many parts of the East coast have already been hit.  People are on a lockdown at their homes with lots of water and non-perishable foods. But in this wet and dreary weather, I find comfort in something hot and spicy - like this Indian n Chinese fusion food - Sweet Corn Veg Soup.  You will be surely be slurping this dish till the end...

Ingredients and Method:

2 chicken bouillon cubes

2 cups of water

1/2 egg, beaten

Salt/Black pepper

16oz can cream sweet corn

1 serrano pepper, very finely chopped

1 tbsp ginger, very finely chopped

1 tbsp garlic, very finely chopped

1.5 tsp cornstarch

1/2 tsp soy sauce

1 tsp vinegar

1. Heat oil in a pot.  Turn the flame to low. Add the garlic, ginger, and green chilli. Sautee till aromatic without burning.

2. Add the creamed corn and stir. Let cook for 2 minutes.

3. Add water and chicken bouillon cubes. (Skip the cubes if vegetarian. Alternatively you can add veg broth)

4. Let come to a boil.

5. Add the soy sauce and vinegar. Cook for another 2 minutes.

6. Add the egg very slowly. While adding the egg in a thin stream, whisk the egg around with a fork (in the pot) with you other hand. 

7.  Take about 2 to 3 tbsp of water. Add cornstarch and whisk well. There should be no clumps. Add to the pot and mix well. The soup will thicken.

7. Let cook for another few minutes.

Serve hot. Makes about 4 medium size servings.  

Sunil's Secret Dipping Sauce

It was a lucky weekend for me - well I do have many many lucky weekends so to speak - but this particular weekend was a "Tapas" style service. Tapas basically means many small appetizers or snacks in the Spanish cuisine which can be warm or cold.  So one lazy Saturday evening, my hubby took me out on a date - to our "Dining room". He brought out amazing tapas dishes and served me one by one as I relaxed myself watching some Indian shows. This was one of the curtain raisers for the night. He says its his Secret Dipping sauce -but baby your secrets are my secrets. And I know what you did in the kitchen ;)

Method and Ingredients:

Mix in a flat serving dish the following ingredients - Drizzle olive oil, mix in balsamic vinaigarette, add paprika, Italian seasoning, tiny pinch of salt, black pepper, and lots of love. Add red chilli flakes if you would like it spicy.

You ask how much in qty? Ahhh just eye ball it - but careful when add the balsamic vinaigerette - its quite strong and tangy. Use your own discretion.

Serve with toasted Italian bread.

Chicken Parmesan Meatballs in Homemade Pasta Sauce

Not a big meatball eater, so cooking meatballs equals challenge! - Thank  God I had Avanti on skype kind of telling me what to do. By the way, I never knew making pasta sauce at home was so easy and it tastes way better than the store bought ones. And I didnt even use fresh tomatoes. I really was itching to make something different like Ginger Sesame Meatballs or Tandoori Paneer Meatballs but I wanted to start with the basic today and build some confidence in the future meatball escapades. I looked at several recipes online for the tomato sauce and meatballs. Finally ended up looking at the back of my pasta sauce bottle for ingredients, asked my cousin Avanti for tips of meatball prep, and made the pasta like my cousin Karishma does. I tagged the dish as an appetizer as well, because, one could make bite size ones with toothpicks on them and serve with pasta sauce as an appetizer.

Ingredients:

1 large onion, finely chopped

 4 garlic cloves, finely chopped

2 large carrots, finely chopped

4 cups crushed tomatoes

Couple handfuls of fresh basil, chopped

White cooking wine, 1 cup

Salt/Black pepper/Pinch of sugar

Italian seasonings

Shredded parmesan cheese

Meatballs:

2 chicken breasts, cubed and chopped (about 4 cups cubed)

1 medium onion, finely chopped

2 garlic cloves

Breadcrumbs, 3/4 cup

1 egg

Parmesan cheese, 3/4 cup

Dash of oregano and Italian seasonings

Season with salt and black pepper

Whole wheat pasta, cooked according to package directions and drained in a colander

Method:

Sauce:

1. Heat oil. Add the garlic, onions, and carrots.  Let cook for 10 minutes on low flame until translucent and tender.

2. Add the tomatoes and mix well.  Let simmer on low heat for 15 minutes.  Keep sauteeing as the water evaporates. I actually added a little bit of water and some wine.  Add basil and Italian seasonings. Cover and let simmer for another 30 minutes.  The sugar helps cut the acidity of the tomatoes, but add it sparingly. I would also add some red chilli flakes if you like it a bit spicy.

3. Add parmesan cheese (a little over 1/4 cup) and stir vigorously. Let cook for another few minutes. Set aside.

Meatballs:

1. Start out by sauteeing the cut onions in some oil. Add some oregano, salt, black pepper, Italian seasonings, red pepper flakes, and garlic. After sauteeing for about 3 to 5 minutes on medium heat, set aside.

2. My hubby does not like preminced store bought meat. So I mince my chicken breast at home in a food pro. After washing, patting dry, seasoning the chicken with salt and pepper, and cutting the chicken in big cubes, process the chicken meat in a food processor on pulse setting one or two times. Do not overpulse as you want a rough texture to the balls.

3. Add the sauteed onions to the food processor. Run the food processor once. Now add the parmesan cheese and the breadcrumbs and process the meat slowly.  Remember to not overprocess the meat to a mush.  If you are not sure if you should add more breadcrumbs, test it out - try to make a meatball on your had out of the meat, if it starts sticking then you need more breadcrumbs to hold the meat together. Do not add too much at once.

4. Once you have reached the right consistency, make equal sizes meat balls (I got about 20).  Heat oil in a flat bottom skillet. Place them one by one on the skillet and let brown on medium heat. Flip and sear the other side. (Total time: 10 minutes) 

5. Once the meatballs are seared, place them in a oiled oven safe pan.  Pour the sauce you made earlier over the top. Cover tightly with foil and put in the oven.  Bake for 25 to 30 minutes and check for doneness. Bake more if you think the meat appears raw. Keep checking once in a while to make sure the oven temperature is okay and that meatballs are not burning at the bottom.

Pasta:

You can either serve the pasta as is with the sauce and meatballs or do the following - in a skillet, heat butter, add the cooked and drained pasta and toss. Now add some salt and black pepper followed by some parmesan cheese.  Toss well.

Assemble it all together:

Start with the pasta on the bottom. Add the meatballs on the top and pour the sauce on the meatballs. Enjoy!

Corn Chaat - Corn Salsa

A quick and easy snack recipe - this Corn Chaat is sure to tingle your taste buds. I do not have exact measurements for this recipe but a rough description of what went in and how should suffice.

4 corn on the cobs

2 medium roma tomatoes

1/2 big red onion.

Salt

Black pepper

Cilantro for garnish

Lime juice

Finely chopped 2 to 4 green chillies

Chaat masala ** Key ingredient (Found in Indian grocery stores)

Pinch of sugar

1. Start my fire roasting the corn on your stove top.  Keep the corn constantly moving on the heat so as to not burn the kernels.

2. Using a sharp knife, remove the corn kernels off of the cob

3. Add all the above ingredients and toss well. Set aside for 15 to 20 minutes to let the juices run.

Serve with chips.

Samosa Chole Chaat

Chaat is basically a quick n easy snacky food that most Indians absolutely love. Although you get chaat food in restaurants, the real fun is eating them from street side vendors. I swear it tastes way better than the best restaurants found in India. So some chaat items are Paani Puri (Spiced water filled in crunchy puffs), Sev Puri - A flattened puri with potatoes and spices, Dahi Sev Puri - similarl to sev puri but with yogurt (dahi) on it, Ragda Pattice (Ragda meaning mishmash made from white garbanzo beans and pattice is Pattys) - Spiced potato pattys served with beans curry so to speak, etc. The main ingredients kind of stay the same - sev (flour based spicy snack), potatoes, Tamarind date chutney (sweet and tangy), and Mint chutney (green and spicy).

Chole pron. as Cholay or Garbanzo beans is a spicy curry style stew.  Samosa is a puff pastry stuff with spiced potatoes.  So the idea here is combining the samosa with the chole to make chole chaat. No! This is not my idea - this is a very popular food item that has evolved from the regular chaat menu.  Although, it may be considered a snack - it is severely filling and amazingly tasty - be warned !!

Method and Ingredients:

2 15oz cans of Garbanzo beans

2 medium onions, finely chopped

2 roma tomatoes, finely chopped

2 tsp Badshah Chholle masala

1 tsp Badshah Chana masala

1/2 tsp turmeric powder

4 samosas, thawed and baked at 350F for 10 to 15 minutes.

Grind together to make a paste of the following:

3 cloves of garlic, finely chopped
2 to 4 green chillies, finely chopped

2 1 inch pieces of ginger, finely chopped

Garnish:

Some finely chopped onions and tomatoes

Chopped cilantro

Pinch of Chaat masala

Thin sev (available at Indian grocery store)

Tamarind and Mint Chutney (available at Indian grocery store)

1. Heat oil. When hot, add the onions and sautee for 5 minutes. Now add the tomatoes and sautee for another 5 minutes.

2. Add the ginger garlic green chilli paste, mix well and keep sauteeing.

3. Now let cook on low flame for atleast 15 to 20 minutes taking care not to burn the mixture.  This step will take the longest but yields results. Y ou have to keep sauteeing the onions mixture until its reduced and medium brown in color. The onions and tomatoes should blend together as a paste. 

4. Drain the garbanzo beans in a colander.  Add the beans and add 1/2 cup water.  Now add chole masala and chana masala, salt, turmeric, amchur powder, and mix well.

5. Add another 1/2 cup of water and let cook covered for 15 to 20 minutes on low flame. You may have to add some water through the process. In the end, you do not want it too watery, however!

6. Now assemble the whole thing together. Line up the samosas at the bottom of the bowl.  Pour the chole mixture on the top. Garnish with chopped onions, tomatoes, cilantro, tamarind chutney, mint chutney and pinch of chaat masala.

Serve hot.

Jamaican Jerk Chicken Wrap

The thought of Jamaican food brings the following things to mind - baked chicken wings, cabbage, jerk seasoning, or beans.  Jerk seasoning is made from a combination of some key ingredients of which the end result is always spicy! I used a ready made paste which made things much quicker.  Instead of baking them, I used a slow cooker to cook them.   

Method and Ingredients:

4 to 6 Slow cooked chicken wings

1 to 2 tablespoons of jerk seasonings

2 Tortillas

1/2 cup black beans, rinsed, drained

Red onion

Tomato

Grilled zucchini (1/2 of a zucchini)

Grilled cabbage (1/4 cabbage)

Four cheese blend

Garnish: Green onions and cilantro

Sour cream (optional)

Chipotle dressing (optional)

1. Chop some cabbage and zucchini in big chunks. Heat butter and add the cabbage and zucchini. Spread it out without overcrowding it. Cover and let cook on low heat for 2 to 3 minutes. Remove lid - add salt and black pepper. Cook uncovered for another 2 to 3 minutes or until cabbage and zucchini is cooked. It should be a bit crunchy (we are using this as a replacement for lettuce in the wrap). Let come to room temperature before making the wrap.

2. I cooked my chicken wings in a slow cooker. Wash and pat dry the chicken wings. Drizzle olive oil and coat with the jerk seasoning generously.  Add a little water.  Cover and cook until chicken wings are cooked and tender (falling off the bones). Let come to room temperature before making the wrap.

3. Assemble your wrap - Set tortilla on a plate.  Start filling the wrap - chicken (debone and skinned), then the cabbage, and zucchini, black beans, cheese, pinch of chopped cilantro and green onions, chopped red onion and chopped tomatoes.  I also added a little bit of jerk seasoning water that remained in the slow cooker.  If it is too watery, you can choose to thicken it (see below) and then use it as a dressing.

4. We are ready to lightly grill the burrito once its assembled and wrapped. I used George Foreman grill to slighly give it a grilled taste/look. You can do it on a skillet as well.

Serve with a side of sour cream or chipotle dressing.

Note:

1. I used the following ready made jerk seasoning. There are several options available at your local grocery stores.

2. To thicken the leftover juices, heat pan, add butter, add a tsp or two of all purpose flour and mix vigorously with the butter. Add the juices slowly to the pan and keep whisking.  Let reduce by leaving the pan uncovered and cooking on low flame.  The sauce will thicken. You can use this as a dressing inside the the burrito.

Breakfast Kati Roll

Kati Roll is nothing but a Indian Burrito.  But the key is to coat the tortilla or indian bread with egg almost like you would a bread for a french toast.  Here is my twist to a traditional kati roll that is generally stuffed with BBQ meat or veggies.  Instead of using regular egg, I made an Indian omlette style egg. And stuffed it with seasoned skillet potatoes.  I would say that the mint chuntney and the tandoori bbq masala really gave it that "Kati Roll" style punch!

2 Tortillas

4 eggs

1/2 onion chopped

1/2 tomato, chopped

2 green chillies, finely chopped

Cilantro

Salt and Black Pepper

Potatoes:

4 small red potatoes, washed, peeled and cut into wedges

Dash of Salt, Black Pepper, Italian seasoning, Garlic powder, Paprika, Tandoori BBQ masala

Mint chutney

1. First make the potatotes. After washing and cutting them add to a bowl.  Drizzle olive oil followed by all the seasonings listed above (under the potatoes).  Toss well. In a skillet, heat oil, add the potatotes. Do not overcrowd. You want them cooked and crispy. So spread them out in a skillet. Cook for about 3 to 4 minutes while tossing them around in a pan every so often.  Check for doneness. Towards the end, I covered the skillet with a lid just for 2 to 3 minutes.  Then uncover and let cook again.  When you cover a lid, the steam leaves water and contents get soggy. So make sure that doesnt happen to your potatoes. 

2. Break 4 eggs and beat them well with 2 tbsp of milk.  Add the onions, tomato, green chillies, salt and black pepper, and chopped cilantro. Mix well.

3. Heat oil in a skillet.  Keep your tortilla ready.  Add half of the egg mixture. Quickly add your tortilla and press down. The idea is for the egg to stick to the tortilla.  Keep the flame on medium high.  Then flip the egg/tortilla.  Turn the heat down to medium.

4. Add half the potatoes, mint chutney, and ketchup (optional). 

5. Roll it up. Serve hot.

Makes 2 wraps.

Step by Step Directions:

Island Style Pinto Beans

I have a beans recipe here somewhere. But I really like pinto beans and wanted to try something different.  This recipe is based of ingredients you would find in Carribean foods - scallions, hot sauce, black pepper, thyme etc. Hence, the name : Island Beans.

15 oz Pinto Beans Can
4 scallions, chopped
1 medium onion, diced

1 medium roma tomato, diced

4 to 6 squirts of hot sauce

Salt and Black pepper

Pinch of thyme

Dash of onion powder

1/2 tsp soy sauce

1 to 2 cloves of garlic, finely chopped

1. Heat oil.  Add the garlic, onions and tomato.  Sautee for 3 minutes.

2. Add the scallions and stir.

3. Add the hot sauce, black pepper ( a little more than usual), salt, onion powder, and soy sauce.  Let cook till the onions and tomato mixture makes a good mush.

4. Add the beans along with the liquid. Stir. Cover and cook on low flame for about 8 minutes.  You may have to keep adding some water if the contents start drying up.

Tex-Mex Omlette Wrap

Method and Ingredients:

3 eggs

2 tbsp milk

Salt and Black Pepper

1 jalapeno pepper, finely chopped

1/2 green pepper, diced

1/2 red onion, diced

1/4 to 1/2 cup black beans

1 clove of garlic, chopped

Mexican blend four cheese

Garnish: Sour cream, Avocados, Salsa

1. Break the eggs in a bowl.  Add a little milk and whisk the eggs really well. Add salt and black pepper.

2. I used canned black beans. Drain the black beans in a colander. Rinse under running water and let all the water drain out.

3.  Heat oil. Add the garlic and slightly brown it. Add the onions and green pepper and jalapeno. Cook till translucent. 

4. Season with salt and pepper. Set aside.

5. In a skillet, heat oil.  Make an omelette. Turn the flame off.  

6. Fill the center of the omlette with the green peppers and onions mixture. Cover the mixture with cheese.  Fold the omlette like a burrito.  Turn the flame on low. Cover and let sit for 2 to 3 minutes so the cheese melts in the heat of the omlette.

7. Serve with a side of sour cream, avocado, and salsa.

Desi Toast

An Indianized version of French Toast!

1 Multigrain Brown Bread

1 Extra large Egg or 1 medium eggs, cracked open and beaten

1/2 to 1 tbsp finely diced onion
1/2 to 1 tbsp finely diced tomato
Some cilantro, finely chopped
Some green chilli, finely chopped (as per your spice level)
Salt and Black pepper
Cajun seasoning (optional)

1. Beat the egg or eggs in a bowl. Add salt and black pepper and mix. 

2. Add the onion, tomato, chilli, and cilantro. Mix well.

3. Pour the mixture out on a flat plate.

4. Dip the bread and let the egg soak into the bread. Flip and do the same.

5. You will have some egg mixture remaining on the plate.
6. Heat oil in a frying pan.  Add oil. When hot, add half of the remaining egg mixture that may be leftover on the plate. Quickly add the bread.  Keep the heat on low to med and let cook for few minutes.
7. Before flipping for the other side of the cook, add any remainder of egg mixture to the pan.  Flip the bread ie the uncooked side down. Let cook for a few minutes.
8. Press down on the toast with a spatula to flatten it out a bit. 
9. Add cajun seasoning on the top for a smoky flavor (Optional)
10. Serve with mint chutney on the side and avocado as a garnish.

Zardari Tilapia Curry

Do you guys watch this show called "Big Bite" on HGTV by Guy Fieri? He always has the coolest recipes. Simple everyday dishes  but with a twist. The best part is he gives them funky names which makes me want to try them. I did the same for this dish. I made up a name - Zardari. It just sounded cool. If you saw the picture, what would you call it?

Step 1: Prep the fish

2 to 3 filets of Tilapia

1/4 tsp each of red chilli powder and turmeric powder

Salt and Black pepper

1. Wash and pat dry the fish.  You can choose to butterfly cut the fish or leave it whole but cut into serving size pieces. 

2. Marinate the fish with the following: Drizzle some oil, dash of salt and black pepper, 1/4 tsp turmeric powder, and 1/4 tsp red chilli powder. Set aside.

Prepare the masala:

1 cup onion

1/4 cup shredded coconut

Handful of cilantro

1/2 tsp fennel seeds

1/4 tsp turmeric powder
6 peppercorns
1/2 tsp coriander seeds
1/2 tsp cumin seeds

1/2 tsp red chilli powder

2 to 4 cloves of garlic

1 tsp ginger paste

1/2 roma tomato cubed

1 to 2 tsp of tamarind paste (if you do not have it, substitute with lime juice) - Dissolve the paste in some water and then add to the pan

Salt

1. Heat oil in a flat bottom pan.  Add some oil and add all the above ingredients one at time and keep sauteeing them. This step will take a long time - almost about 10 to 15 minutes. Keeping the flame on low, keep working the spatula until you get a good mush in the pot. Set aside. 

2. Grind to a fine paste adding a little water at time. 

Prepare the fish:

1/2 cup wheat flour

1/4 cup semolina

1. Mix both the ingredients listed above.  Coat all the fish filets with the flour and semolina mix. Dust off excess.

2. Heat a skillet.  Add adequate oil and spread it around.  Add the fish filets (oil should sizzle).  Keep the flame on low.  Cook one side for 2 minutes. Flip and cook for another 2 minutes. Remove gently from the pan.

Putting it together:

4 to 6 curry leaves

2 dry red chillies

1/2 tsp mustard seeds

Tirphal (Optional)

1. Heat oil.  Add the mustard seeds. when they sputter, add the curry leaves and red chillies.  Add the tirphal.  Add the ground masala or paste to the pan. Add 1/4 cup water and mix well.  Cover and let simmer for 3 to 4 minutes.

2. Uncover, add the fish to the paste gently. Fish will tend to break since its so tender at this point.  So avoid moving the contents too much. Let cook covered for another 2 to 3 minutes.  See if the fish is cooked all the way - should be flaky and white. 

Serve with white or brown rice.

Note:

1. For a quicker recipe, skip frying the fish step.  You can drop them in the curry directly.  But adjust the cooking times accordingly.

2. I lef the curry pretty thick ie did not add too much water. Adjust according to your preference.

Masaale Bhaat - Vegetable Rice simmered in spices and coconut

Ingredients and Method:

Coconut Masala:

1/3 cup coconut shredded

1 inch cinnamon stick

1 tsp coriander seeds

2 pinches of clove powder

Pinch of Khus khus or poppy seeds

1/2 tsp sesame seeds

1/4 tsp fennel seeds or badishep

1/2 tsp cumin seeds

Putting it all together:

1/2 tsp mustard seeds

2 to 3 red chillies broken

4 to 6 curry leaves

1 cup cauliflower florets

1/4 tsp turmeric powder

1 cup of chunks of eggplant

1 tsp jaggery

1 to 2 tsp of Maharashtrian Goda Masala or Kala Masala

2 cups of already cooked white rice

1. Since I used leftover rice, I began by putting the rice out at room temperature.

2. In a pan, add a drop or two of oil.  Add all the ingredients under the Coconut masala recipe except coconut.  Dry roast it in the pan on low flame and constantly work your spatula to keep the contents moving (about 2 minutes).  When fragrant, add the shredded coconut (thawed) and keep working the contents until golden brown in color.  Set aside to cool. When cool, blend to a fine paste in a blender by adding about 1 to 2 tbsp of water.

2. Heat oil in the same pan.  Add mustard seeds and when they sputter, turn the flame to low and add the asofoetida, curry leaves, and dry red chillies. Add the cauliflower florets and mix.  Add the turmeric powder and jaggery and mix.  Add the coconut masala that we ground earlier.  Add the Goda masala and salt to taste.  Cover and let the cauliflower cook with the masala for about 3 minutes.

3. Now add the eggplant (since the eggplant cooks faster, we add it after the cauliflower) and mix well. Cover and cook for another 3 to 4 minutes or until the eggplant is cooked. Water will evaporate from the coconut masala which is what we want.

4.  Add the white rice and toss well so as to mix the ingredients. Cover and let the rice absorb the masala for another 3 minutes or so.

5. Serve with shredded coconut on the top.

Note:

1. Cook this dish and let it sit for a few hours before serving (ofcourse do not forget to reheat!)

2. Before adding the rice, make sure there is no water left in the masala otherwise the rice will get soggy.

3. If your leftover rice is not al dente or it is very sticky, this dish will taste different.  It is almost like fried rice where you want the rice a little al dente.

4. Use sugar if you do not have jaggery.

5. What is Goda or Kala masala: it is a signature Maharashtrian masala. I cannot make it at home, but I always have a stash of it from India. I have seen it it many Indian grocery stores now. Also Goda masala is black in color hence it is also called Kala masala. The deal with this masala is that you cannot just add it to plain vegetables. It only goes with certain ingredients and certain key recipes.

Batatyacha Bhujna - Indian style potatoes

There is nothing more comforting than the all time favorite vegetable - Potato.  Batata is a marathi word for potato and this dish Batatchya Bhujna meaning Potato Dish is a typical Maharashtrian dish that my aji (grandma) used to make back in the day.  It is so simple to make yet so glorious. Do not forget to make varan or dal and white rice to compliment this dish.

1 medium onion, sliced thin and lengthwise

2 to 3 cloves of garlic, finely chopped

1 inch thick piece of ginger, finely chopped

1 bay leaf

1 inch piece of cinnamon

Teeny tiny pinch of clove powder

4 to 6 baby potatoes, peeled, washed, and sliced in circles making sure the circles are evenly thick

1/4 tsp turmeric powder

1/4 tsp red chilli powder

Generous dash of paprika powder (for color)

1. Heat oil in a flat bottom pan. Turn the heat to medium.  Add the bay leaf and cinnamon stick.  Add the garlic and ginger.  When fragrant, add the onions. Turn the flame to low and add the onions.  Spread the onions out so they have room to sweat.  Sautee the onions once in a while and let them turn translucent.  (About 5 minutes)

2. Add the turmeric powder, just a pinch of clove powder, red chilli powder, few tbsps of water and mix well.  Sautee for another few minutes.

3. Add paprika powder (I put it right out of the dispenser, so about 2 to 3 squirts will do it). Paprika burns very easily. So, make sure the heat is on low. As soon as  you add paprika, mix the contents really well. Add about 1/4 cup water and stir.  Let cook for 2 to 3 minutes.

4. Now add the potatoes. Again spread them out in the pan, so they have adequate room to quick evenly.  Add salt and mix.  Add a little water if necessary.  Cover and cook until the potatoes are cooked. Do not overcook the potatoes. The potatoes should be soft but not turn mushy. 

Vermicelli Upma - A Quick and Healthy breakfast

Vermicelli or as it is called in India - Semiya is nothing but fine pasta but the Bambino one that I get from an Indian store is made from semolina or rava.  Very easy to cook and very fast to cook. Even a beginner can get a hang of it. The key, however, is to add the water to the cook the semiya with caution especially if you are beginner. My beginning experiences with semiya ended up looking like a big starchy gooey mess. I always add frozen or fresh veggies to such breakfast items to boost its nutritional value. But, the original recipes add green peas at the most. 

1/3 cup Bambino Vermicelli

1/3 cup finely chopped onions

1/2 cup frozen mixed vegetables - corn, green peas, and green beans

1 dry red chilli

1/4 tsp mustard seeds

Pinch of white urad dal

Dash of asofoetida

4 to 6 curry leaves

8 to 10 dry roasted peanuts

Few cashews (optional)

2/3 cup hot water

Garnish: lime juice, cilantro, shredded coconut

1. Heat about 2/3 cup of water.  Add frozen veggies to the them. I did that so the veggies would defrost/cook and the water would retain the nutrients. 

2. Heat very little oil in a pan.  Add the vermicelli to the pan and roast it on low flame until golden brown.  You have to constantly keep moving it with a spatula so that it does not burn.  Set aside.

3. Add some oil.  When hot, add the mustard seeds and let sputter. Keep the flame on low.  Quickly add urad dal, curry leaves, dry red chilli (break it in two pieces), asofoetida, and peanuts.  Tilt the pan to a side so the contents are immersed in oil.  Flame should be on low so as to not burn the contents. 

4. Add the finely chopped onions and sautee for 3 minutes.  Add the frozen veggies (drain and reserve the hot water) and mix well. Let cook for another 2 to 3 minutes. Add a pinch of sugar and salt to taste and mix.

5. Add the roasted vermicelli and mix well.  Add about half of the hot water that we reserved after draining the veggies.  Cover and let simmer and cook.  The vermicelli will absorb all the water slowly and cook in that process.  Check for doneness. When the vermicelli is soft to bite, it is ready to eat.  Just like pasta or noodles, the doneness meter will be different for each one of us. I like the vermicelli al dente (a bit of bite) so I did not put the entire water. So it is better to be safe and add half at first and if necessary follow up with the remainder.

Garnish with shredded coconut, cilantro, and some fresh lime juice.