Doodhi Ambat - Bottlegourd in tangy coconut sauce

Ambat batat or tangy potato is a very simple dish cooked in many Maharastrian households in India especially during religious festivals.  Generally, a fresh coconut is used and ground with spices which acts as the curry base.  It is quite a rich dish.  Here, I have used Doodhi or bottle gourd instead of potatoes.  Bottle gourd is found in Indian grocery stores.  Also, I used coconut milk instead of fresh coconut.  That did reduce the taste level a bit - but I did not have access to fresh coconut or shredded frozen coconut.  If you do have the latter, you can use the fresh coconut, grind it with some water and tamarind and use this instead of coconut milk.

Method and Ingredients:

2 cups of chopped doodhi/lauki (cut in big chunks)
1/2 cup coconut milk
1 or 2 red chillies
1/2 tsp mustard seeds or rai
Dash of hing or asofoetida
1/2 tsp each of turmeric, coriander, and cumin powder
3/4 to 1 tsp of tamarind pulp
Salt and sugar to taste

1. Prepping the doodhi: Wash the doodhi. Peel the outer skin with a peeler.  Cut the doodhi into half. The inner core of this vegetable (pulp and seeds) ages over time.  If the seeds appear translucent and thin, leave the pulp and seeds in.  Alternatively you can scoop out the inner core.  Chop the doodhi in big chunks as shown in the finished dish.

2. Heat some oil in a deep bottom skillet.  When hot add the mustard seeds and dried red chillies. When they sputter, add a dash of hing.  Add the doodhi right away.  Turn the flame to medium.  Sautee and let cook for 3 minutes. Now add the turmeric, coriander, cumin, salt, and sugar. Mix well and cover and cook for 5 to 8 minutes.  Give it a stir a few times to ensure that it is not burning.

3.  While the doodhi is cooking, mix the coconut milk with tamarind pulp and mix vigourously so there are no clumps in the mixture.  Add this mixture to the doodhi and stir well.  Keep the flame low and keep stirring for another few minutes.  

Serve with roti or rice.

Thai Basil Chicken

I always found the knack that mom had of just guessing what would have gone in to making a certain dish at a restaurant or a dinner gig!  I used to think, how in the world does she know that. And I caught myself doing that a few months ago at this local Thai restaurant.  Each time that we visit a Thai restaurant, I do the red/green/panang curry.  But, this time I tried this new dish.  I could not remember the name so I am just calling it Thai Basil chicken. I do not know how they make it, but let me tell you, I came pretty close to recreating the taste! This dish does not have too much of a curry, but just a little sauce to get your rice/noodles swimming in the aromatic world of basil.  I have to always remember that I live in a small town with access to only your mainstream groceries - so this is making the best of what I have.

1/2 cup vegetable oil
1 cup chicken (chopped in small pieces)
6 garlic cloves, chopped in small pieces
2 tbsp ginger paste
2 green chillies
1/2 medium onion, chopped lengthwise
1 small green pepper, chopped lengthwise
2 stalks of celery, chopped at an angle
3 tbsp Dark soy sauce
2 to 3 tbsp Fish sauce
3 tbsp Oyster sauce
1 cup coarsely chopped fresh basil leaves
Salt and Sugar

Prepwork:
1. Boil water.  Wash and cut chicken into pieces.  Drop into the boiling water for 3 minutes or so. Remove from water and set aside.
2. Chop all the vegetables, wash and pat dry. 

Now we are ready to make the dish.  Heat vegetable oil in a wok until it is really hot.  Add the garlic and chillies.  Fry a little. Add the onions and fry.  Add the ginger paste and continue frying for 3 to 4 minutes.   Remember to keep the heat on high.  Now add the remaining vegetables except for the basil.  Sautee for another few minutes.  Add the soy sauce, oyster sauce, and fish sauce.  Add the basil leaves and toss well.  Add the hot water (use the same water used to boil the chicken) to the wok to get some sauce going.  About 1/4 cup at a time. Do not add too much water - this is not a gravy dish.  Add a pinch of sugar and salt.  Stir fry for a few minutes.  Remove from the work.  Set aside. 

Heat oil in the wok again.  Add 1 chopped garlic.  Add the chicken (no water) and stir fry for 2 to 3 minutes.  Add the vegetables mix back to the wok and mix well. Serve with white or brown rice.

Note:
1. Skip the chicken if you are vegetarian and add tofu instead.  Do not boil tofu ofcourse. You can directly stir fry it like the chicken.
2. You must use fresh basil leaves for this dish. There is no other substitute if you want this particular taste.
3. The fish sauce is pretty pungent and those who are non-veg eaters but do not like seafood, do not like this taste. So use according to your taste.

Roasted Cabbage n Cream Corn Soup

This was such a 'shot in the air' recipe! I had some leftover roasted cabbage from when I tried to make asparagus rolls in cabbage, which turned out to be a flop dish and never made the blog.  But, I felt so guilty in throwing out the asparagus that I had cleaned, cut, cooked, and toiled away to make patties out of, that I ended up using them as filling in parathas! Gosh they were yummy - Note to self : Recreate Asparagus Patty Paratha!! Anyhow, so I had the roasted cabbage and an open but unused can of creamed sweet corn.  So, I just let my hands guide me. And it turned out quite alright.  The recipe is quite similar to sweet corn chicken soup found in India. 

3 to 4 leaves of roasted cabbage
1 15 oz can of creamed sweet corn
1 egg, beaten
2 green chillies, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
Few drops of sesame oil
1 to 2 tbsp soy sauce
Salt and Black pepper
1 tbsp vinegar
Pinch of sugar
2 to 3 cups of water
2 chicken bouillon cubes

Take out about 3 to 4 full leaves of cabbage, wash, and pat dry.  Heat oil in a flat pan and let the cabbage roast on low heat.  Season with salt and pepper.  It should roast, not burn.  When wilted and roasted, set aside. Give it a coarse chop so we can add it to the soup.

Heat vegetable oil. When really hot, add the ginger, garlic, and green chillies. Roast for a few minutes but do not let it burn. Now add the previously roasted cabbage cut in bite size pieces and roast a little.  Add the creamed corn and mix well.  Add the soy sauce and sesame oil.  Stir and let cook for 3 to 4 minutes.  Now add the water depending on how watery you want the soup.  Crush the bouillon cubes and mix.  Let it come to a rolling boil.  Add the beaten egg either in drops (like egg dropped soup) or stir the soup with a fork as you drop the egg to create thin lines.  Add salt, pepper, and sugar.  Before serving add some vinegar as per taste.  Serve hot!

Cheese Melt Bread

Ingredients and Method:

White or Wheat Kaiser Roll
Butter or Margarine
Paprika or Cayenne powder (very little)
Garlic powder (very little)
Krafts Three Cheese Blend - Shredded Romano, Asiago, and  Parmesan Cheese (Depends on your taste)

Cut bread into halves.  Heat butter or margarine in a pan and allow to melt. Turn the heat low.  Sprinkle garlic powder and paprika or cayenne onto the pan and stir right away to prevent the powder from burning.  Have the breads ready to go and put them face down.  Using your hands, move them around the pan so that garlic/paprika/butter is soaked in.  Turn the heat to medium.  Flip the bread and toast the other side.  Remove from pan.

Preheat the toaster oven at 350 or 400F for a few minutes. Sprinkle cheese blend onto the bread and place them face up in the toaster oven. Keep an eye until the cheese melts. Sprinkle Italian seasonings on top if you wish.

Serve with soup or enjoy as an appetizer.

Matkay May Matki

I am sick and tired of seeing Matki in Matki usal. I mean it does have a charm of its own but  yesterday I was not in a mood to make chapatis. But this soup marathon has got to stop. I am getting lazy to make the chapatis and the rice and the dal and the raita just because I made Matkichi usal !! I guess the next few recipes will have to be Indian food.

Ingredients and Method:

1 small onion, finely chopped
1/2 tsp each of ginger and garlic paste
1 cup frozen vegtables
1 cup Ragu Pizza sauce
1/2 tsp cumin powder
1 tsp Cajun seasoning
1 tsp worcestershire sauce
2 chicken bouillon cubes (optional)
1 15oz can of red kidney beans
1 cup soaked matki or moth beans

Soak the moth beans for 6 to 8 hours in water.  Keep aside.

Heat oil in a pressure cooker.  Add 1 small finely chopped onions and sautee until translucent.  Add 1/2 tsp ginger paste and 1/2 tsp garlic paste and sautee till aromatic.  Now add 1 cup frozen vegetables and stir for a few minutes.  Add 1 cup Ragu Pizza Sauce and stir.  Let sit for a few minutes until oil separates from the paste.  Add 1/2 tsp cumin powder, 1 tsp Weber Cajun Seasoning, 1 tsp worcestershire sauce, and 2 chicken bouillon cubes.  Add the matki.  Pressure cook the mixture for 2 whistles.  When all the pressure is released from the cooker, add a can of red kidney beans and let it come to a boil.  Now simmer the soup uncovered for 10 minutes.  Serve with hot cheese bread. 

For cheese bread recipe visit : http://slurpnburp-mithu.blogspot.com/2011/02/cheese-melt-bread.html

Matkiche Pohay - Moth beans with flattened rice

I tried a little variation to the regular Pohe made in most Maharashtrian households for breakfast. One can also add finely chopped potatoes but I skipped them for the fear of CARBS!!

Ingredients and Method:

1/2 cup sprouted moth beans
2 handfuls of thick poha
1/2 medium onion, sliced lengthwise
1/2 cup green peas
1/2 tsp mustard seeds or rai
1/4 tsp asofoetida or hing
2 green chillies, slit lengthwise
1/2 tsp turmeric

1. Start by soaking the moth beans completely under water in a pot for 6 to 8 hours.  Drain the water and let them sprout.  Pour the moth beans in a cheesecloth or a thin cotton cloth, tie it tightly and place in a warm spot for the moth beans to germinate. Leave overnight.  The moth beans should be ready the next day.

2. We are ready to make the Matki Pohay.  Rehydrate the poha in a colander by running cold water on the poha directly from the faucet.  Using your hands, toss the poha so it gets wet thoroughly.  All the water should be drained out. Set aside for the poha to hydrate.

3. Heat oil in a pan. when hot add the mustard seeds and when they sputter, add the hing.  Now add the green chillies and toss a little.  Add the onions and fry them till translucent.  Add the moth beans and frozen green peas and mix well.  Add the turmeric and salt and stir.  Add 1/4 cup water and cover and cook on low flame for 8 to 10 minutes.  As the water evaporates, you may have to add a little water at a time to cook the moth beans.  Check if moth beans are cooked at this time. I like mine a little al dente. 

4. Add the poha and mix well.  Adjust seasonings at this time - salt, sugar, and maybe a little more turmeric. 

5. Sprinkle lime juice before serving. 

Stir-Fry Pot Soup

A quick stir fry style soup inspired by Asian Ingredients!

1/2 medium onion, chopped
1 cup broccoli
1/2 cup frozen mixed veggies - Carrots, beans, and peas
1/4 cup brown rice
1/2 tsp garlic paste and 1/2 tsp ginger paste
1 chicken breast, chopped in bite size pieces
2 Chicken bouillon cubes
Few drops of Fish sauce
1/2 tsp of Sesame oil
1 tsp Chings All in One Stir Fry Sauce (or any stir fry sauce)
Salt/Black pepper

Heat oil in a pressure cooker.  Add the chopped onions and sautee until browned.  Add the ginger and garlic paste and sautee till aromatic.  Add the broccoli florets, mixed veggies, and brown rice. Mix well.  Add the chicken pieces and give it a stir.  Add 3 cups of water.  Crush the chicken bouillon cubes. Add the stir fry sauce, fish sauce, and sesame oil.  Close the lid and pressure cook the mixture - about 2 whistles should be more than enough. You want the veggies and chicken cooked but not disintegrated that you cannot see them anymore. In case that does happen, no fear - it is still a healthy meal. 
Check for seasonings at the end - salt and black pepper before serving.  Serve hot. 

Note: Since chicken breast cooks really fast, pressure cooking it makes it very tough to chew ie it overcooks. So serve the soup right away after making it since it continues cooking in the heat of the broth!

If you do not own a pressure cooker (found in most Indian homes), you could do the stir frying and assembling part in a stock pot and cover and cook on simmer until the veggies are tender or cook in a slow cooker as well.

If you are vegetarian, skip the fish sauce, chicken, and chicken bouillon cubes all together. Use vegetable broth mixed with water instead.

Eggplant stew on a Bed of Garbanzo Pilaf

Garbanzo Pilaf:

1 15oz can of Garbanzo beans
3/4 cup Quinoa
2.5 cups Low sodium chicken stock
1/4 tsp cumin seeds
1 inch cinnamon stick
1 bay leaf
1 star anise
pinch of turmeric
Pinch of saffron threads soaked in 1/8th cup hot milk

Heat olive oil.  Add cumin seeds and let splutter. Add bay leaf, 1 inch cinnamon stick, and star anise.  When aromatic, add the quinoa.  Turn the flame on low and sautee rice till slightly brown.  Add the garbanzo beans.  Now add 1.5 cups of chicken stock.  Add salt and pinch of turmeric and the saffron.  Mix well.  Let the broth come to a good boil.  Now turn the flame down to simmer.  Cover and cook till the entire broth is soaked in.

Just like there is difference in rice grains - some people like their rice al dente while others a bit soft; you may have a specific preference in quinoa.  Generally 1 part quinoa to 2 parts water should cook the grain.  However, I used a little bit more chicken stock at this time to fluff the quinoa a little more (Note we only used 1.5 cups of the 2.5 cup recommended. You do not have to use all of it).  If cooking it for the first time, keep checking for doneness from time to time.  Check for seasonings - salt/pepper.

Before serving drizzle some olive oil and squeeze some fresh lime juice.

Note: For a vegetarian recipe, use vegetable stock.

For the Eggplant stew recipe visit: http://slurpnburp-mithu.blogspot.com/2011/02/eggplant-stew-on-bed-of-garbanzo-quinoa.html

Eggplant Stew on a Bed of Garbanzo Quinoa Pilaf

Method and Ingredients:

Eggplant Stew

4 small eggplants, washed and cut into halves
2 small carrots, peeled and chopped in big pieces
1/2 cup tomato sauce
1/2 of large red onions, sliced lengthwise
Spices:
Pinch of turmeric powder
6 black peppercorns
1 inch stick of cinnamon
1 cardammom pod
1/4 tsp balsamic vinegar
Dash of garlic powder

Heat some oil in a pan.  Add the onions in the pan.  Let sit for a few minutes without stirring. Sprinkle some sugar and stir.  Spread the onions around the pan and let sit for another few minutes so the onions carmelize a little.  Now add the eggplant face down on the pan so as to sear them.  Add the carrots as well.  Turn the heat to low because you do not want to burn the contents but want them to get a good sear.  You may want to add some olive oil at this time.  Let sit for a few minutes on the stove.  Add the tomato sauce.  Stir well.  Add all the remaining spices to the pan and mix well. 

Add this mixture to a slow cooker.  Cover and set on high for 4 hours.

Note: The dish turned out a little sweeter than I would have liked.  So feel free to add some heat to the dish while cooking using green chillies or red chilli powder or even cayenne powder. 

Garbanzo Quinoa Pilaf recipe at http://slurpnburp-mithu.blogspot.com/2011/02/eggplant-stew-on-bed-of-garbanzo-pilaf.html

Green Medley Soup

Yes! My son has passed the "Give me whatever" and gone into the "Give me chicken and pizza without any veggies" stage!!  Now mommy has to think of ways to hide the veggies in breads, chapatis, sauces, and soups. So here is something I put together this morning.  This is a pretty basic soup that even adults may enjoy. The following recipe would only serve one person so adjust the quantity accordingly. 

Method and Ingredients:

Butter
4 Broccoli stems
2 Handfuls of baby spinach
1/4 cup creamed corn (canned)
Chicken stock or Vegetable Stock
1/4 cup chopped white onions
Pinch of cumin seeds
Seasonings: Add a pinch of turmeric, garlic powder, italian seasonings, and black pepper
Shredded cheese

Cook the vegetables thoroughly either in a pot of boiling water or in a microwave bowl in water or using a pressure cooker. Do not add more water than necessary because we will be using the same water to make the soup and we want the soup to be on the thicker side. Ofcourse you could throw the water out but remember all the nutrients from the veggies go in this water, so you do not want to waste it. I used chicken stock instead of water to cook the vegetables.

In a stockpot, heat some butter.  Add cumin seeds and let them crackle. Now add the onions and give it a stir.  When onions appear translucent, add some chicken stock or water and let cook a bit more.  When onions are cooked thoroughly, add the boiled veggies.  Remember do not add too much stock/water from the boiled veggies because feeding a water soup to a toddler is painful!! Give it a good stir and let it come a quick boil.  Add garlic powder and italian seasonings. Add a pinch of turmeric and black pepper.  Stir well.  Let cool a bit.

Now blend it to a thick soupy paste using a food processor. Serve in a bowl.  Add shredded cheese and stir well. 

Caution: Remember, melted cheese is sticky and hot and could scald your toddler's mouth. Careful!!

Lentil Soup with Red Chilli Oil

Ingredients and Method:

1/2 cup Masoor or Lentils, uncooked
2 small carrots, peeled and chopped
1/2 cup onion, diced
1 stalk celery, chopped
Few cilantro sprigs
1 tsp ginger paste and 1 tsp garlic paste
3 cups of Low Sodium Chicken stock or Vegetable Stock
Sazon Goya (optional)
Dry Red Chilli
Lime juice

Heat olive oil in a pressure cooker.  Add the ginger and garlic paste and sautee a little.  Add the onions, carrots, and celery and give it a stir.  Add cilantro.  Keep stirring till slightly browned.  Add the chicken or vegetable stock. Add the Goya seasoning or just salt and black pepper.  Pressure cook the soup - about 10 whistles.  Lentils should be a bit al dente. 

Before serving, heat 1 tbsp oil in a pan or tempering pot.  Add 1 to 2 dry red chilli (break them into two for heat). Keep the flame on medium high.  After about 2 minutes, pour this red chilli oil along with the chillies in the lentil soup pot.  Squeeze fresh lime juice before serving.

Note: If you are concerned about the sodium levels in the broth, you can use 2 parts water and just 1 part broth. 

Chick-n-Asparagus Casserole

2 cups Egg Noodles
2 tbsp butter
1/2 onion, finely chopped
2 to 4 serrano peppers
1/4 cup tomato sauce
1/2 of 10 oz can Cream of Corn
1 10oz can of Cream of Celery Soup
2/3 cup cooked chicken (Skip chicken for a vegetarian recipe)
2/3 cup black beans, canned
Dash of garlic powder and parsley
1 tsp soy sauce
1 tsp worcestershire sauce
2 tbsp All purpose flour (if needed)
1 bunch of Asparagus, washed, patted dry, and stemmed
Shredded cheese, Mexican blend preferred
Fried onions (optional)

Melt butter in a saucepan. Add the onions and serrano peppers and sautee until onions turn brown.  Add the tomato sauce and mix. Let the mixture cook and reduce a bit (3 to 4 minutes).  Add the cream of celery soup and stir well. Let it come to a boil stirring frequently.  Now add the cooked chicken, black beans, worcestershire sauce, soy sauce, garlic powder, and parsley.  Continue cooking for a few minutes and let cool a little bit.  If the mix appears watery, then add 2 tbsps of all purpose flour to the pot and stir constantly to mix it in. Make sure there are no lumps.  This will thicken the mixture a little.

In a flat pan, heat some olive oil or butter and lay the asparaugs flat.  Add some salt and black pepper.  Cook for 4 to 5 minutes on medium heat. Do not cover and cook and do not overcook as this will go on the casserole and cook some more in the oven.

Cook the egg noodles as per packet instructions (about 5 minutes for 2 cups of noodles). Drain the noodles and drizzle some olive oil. Toss and set aside. 

Preheat the over at 350F.  Grease a round 8 inch baking pan.  Add the noodles in the pan.  Pour the prepared mixture over the noodles.  Sprinkle cheese generously on the top so that all the noodles are covered.  Now line the asparagus as shown.  Sprinkle some fried onions on the top (optional). Bake for 15 minutes. Serve hot. Keep hot sauce handy !!

Creamy Mushroom Chicken

The following recipe is a slow cooker recipe.  So what is a slow cooker?  Wiki defines it as "A slow cooker, Crock-Pot (a US trademark that is often used generically), or is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying), for many hours allowing unattended cooking of pot roast, stew, and other suitable dishes."  But, I am a bit disheartened after reading on Wiki that "vegetables tend to lose trace nutrients" due to the slow cooking process. I guess I should serve up more salads to go along with the slow cooked meals!!

(Pic Courtesy: http://en.wikipedia.org/wiki/File:Oval_Crock_Pot2.jpg)

Ingredients and Method:

4 Leg Quarters, skinned, cleaned, and dabbed dry
1 10 oz can of Campbell Cream of Mushroom Soup
2 cup mushrooms, washed and drained
2 large carrots, peeled and chopped in big chunks
2 stalks of celery, chopped in big chunks
1 large onion, chopped in big chunks (cut into 4s)
2 to 4 cloves of garlic, peeled, crushed and chopped
Dash of worcestershire sauce and cayenne
Pinch of thyme and parsley
1 cup or 2 of white cooking wine

If possible, marinate the chicken in 1 tbsp each of ginger and garlic paste, some salt, and black pepper.  Before marinating, make sure you have pierced holes into the chicken (without pulling the meat apart ofcourse) to ensure that the marinade seeps in. 

Heat some olive oil in a stainless steel pan, add the chopped garlic. When slightly roasted, add the carrots and celery pieces and stir well for a few minutes.  The veggies will stick to the pan a bit.  Now using white cooking wine deglaze the pan.  To deglaze pour about a cup of the cooking wine and using a steel spatula loosen up any bits stuck to the pan .  Add the cream of mushroom soup to the pan and stir well.  Add the worcestershire sauce, cayenne pepper, thyme, and parsley.  Give it a good stir.

Assemble the chicken quarters flat in a crockpot/slow cooker.  Pour the soup mixture all over the chicken in the crockpot.  You can add the onions and mushrooms now or a little later if you do not want them overcooked.  Set the crockpot on high for 6 hours.  If the soup mixture turns too watery, take some out on a flat pan and reduce it by keep the heat on medium and letting it evaporate. 

Serve the chicken with some of the veggies and sauce on the top. Add cajun seasoning on the top for some heat!

Tortellini Bean Soup

It was another soup night at our house.  I had some leftover tortellini so right away Tortellini soup came to my mind.  But, most of the Tortellini soups that I have had are clear soups. I wanted something filling as we were going to have it for dinner.  So I decided to puree some of the beans to make the soup a bit thicker.  The texture was a bit grainy for me - I must have not pureed it to a fine paste.  But, all in all it did the trick. 

Ingredients and Method:

Store bought tortellini, cooked according to package directions (About 20 should be enough)
4 handfuls of fresh baby spinach
2 10 oz of chicken or vegetable stock (use low sodium)
1 10 oz can of cannelini beans
1 10 oz can of butter lima beans
4 cloves of garlic, peeled and chopped
1 medium size carrot, finely diced
1/2 medium size onion, finely diced
2 stalks of celery, finely diced
Dash of Italian seasonings
Salt and pepper to taste
Dash of worcestershire sauce
Pinch of Red chilli flakes and turmeric (optional)

Heat oil in a stock pot.  Add olive oil and melt some butter. Add garlic and sautee.  Add the carrots, onions, and celery. Sautee well and let cook until softened.  Let cool.  Add to a food processor and blend to a paste.  Set aside. 

Add some butter to the same pan. Add the spinach, stir, and cook covered for a few minutes.  Set aside.

Drain and rinse the beans in a colander.  Reserve half of the cannelini beans and make a thick paste out of them in a food processor.  You may have to add some water to get it going.  Make sure there are no lumps before adding this to the pot. 

Add the carrots, onions, celery paste to the stock pot.  Add the chicken or vegetable stock.  Add the ground beans paste to the pot and stir well. Make sure there are no lumps. Add some water if you find the soup too thick.  Let it come to a rolling boil.  Add salt, pepper, Italian seasonings, worcestershire sauce, red chilli flakes, and some turmeric.  Add the remainder of the full beans and wilted spinach.  Cover and simmer for 10 to 15 minutes on low heat. 

Before serving add the cooked tortellini into the soup.  Quantity of the tortellini depends on your preference. 
Break the tortellini into two if they are too big. 

Serve hot.

Note: I used Herb chicken tortellini but any tortellini of your choice will work.  Make sure the tortellni is at room temperature before adding to the soup. This will prevent the tortellini from disintegrating. I made the tortellini first and let it sit aside until I made the remainder of the recipe.