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.

Tondli Bhaat - Gherkins Rice

I have been away from the blog for a long time since my parents were visiting.  But more than having so called fun we just got right down to business of home projects. I tell you my parents have more energy than me, my hubby, and my son combined! They are never tired to do anything. Dad is more of the fixer upper kinds and mom is a whole lot of that but also a whole of lot home decorator, organizer, cleaner, chef, advice giver, more advice giver, and a little more advice giver. I must have gained 2lbs from her advice and another 5 from all the great food she cooked. Perhaps another reason why I did not blog for the last few weeks. So here is my first recipe after this semi-long break.  Unfortunately, I did not take a picture but the dish turned out pretty good.

Tondli means Gherkins only found in Indian grocery stores.  You start by washing the vegetable, trimming the ends, and then cutting them in either circles or cutting them lengthwise.  Here, I cut them into fours - a little time consuming but worth the effort.  This recipe is actually based off of Maharashtrian Masale Bhaat. Supposedly, the hubby loves it - I just recently found out! So I never made it before, but I have eaten it and so it was easy to recreate the taste. I am not sure if this an authentic recipe but the end product did taste similar to masale bhaat.

Method and Ingredients:

Heat oil.  Add 1 bay leaf, 2 cloves, 2 whole black peppers, 1/4th inch cinnamon stick, 1/4 tsp fennel seeds.  When aromatic, add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds and about 4 to 6 curry leaves. Let sputter. Add asofoetida and 1 red chilli.  Keep the flame on low to medium.  Give it a stir.  Add finely lengthwise chopped onions (3/4th cup).  Cook on low flame until translucent.  Add about 1.5 cups of lengthwise cut tondli.  Add 1/2 tsp turmeric powder, salt, 1/2 tsp jaggery powder, 1/4 tsp tamarind paste, and 2 tsps of Kala Masala or Goda Masala.  Stir.  Add very little water, cover and cook until tondli is tender (time depends on the freshness of tondli you buy) - generally about 8 to 10 minutes.  You may have to add a little more water if the water evaporates while the tondli is still cooking.  Add about 2 to 2.5 cups of cooked white rice to the pan.  Turn the heat up.   Mix well so that the masala is incorporated very well with the rice we just added.  Turn off the heat.  Squeeze some lime juice.  Cover and let sit for a few minutes.  When serving, add freshly grated coconut on the top. 

Note: The Kala masala or Goda masala is the key ingredient to give this dish a signature taste.  I get mine from India but  I have seen Goda masala in Indian grocery stores in the US in the past.  If all else fails, use a strong Garam masala.

Polenta Stuffed Poblano Peppers

Stuffing stuff is so stuffy!!! But its fun to stuff stuff with stuff that you just bought and stuff! So here is a dish that made from poblano peppers that I stuffed with stuff I found from my local grocery store - the stuff is called Quick Cooking Polenta, a dish that is made from ground cornmeal.  Stuff yourself ;)

4 Poblano peppers
1/2 cup Quick Cooking Polenta (available in your local grocery stores)
Garlic cloves, 2 to 4
1/2 cup finely chopped onion
16 oz can of corn kernels
1/2 crushed chipotle peppers in adobo sauce (canned)
1/2 cup tomato sauce
Handful of parsley sprigs, chopped finely
1/2 cup full fat milk (lower % will also work)
2 cups of hot water ( you may not need it all)
1/2 cup Queso Fresco cheese
1/4 cup Parmesan cheese

Wash and pat dry the poblano peppers. With a sharp knife, cut open the pepper leaving the sides intact.  Deseed and devein the pepper.  Follow the step with all of them. Wash your hands. Preheat the oven at 350F.  Oil an oven safe baking dish, and place the peppers on it. Oil the peppers with your hands. When the oven is ready, insert the dish with the peppers. Let cook for five minutes. Turn the peppers and let cook for another five minutes.  The skin of the peppers should appear slighly burnt.  Remove the peppers and keep aside and cover until ready to use for stuffing. When cool, remove/peel the outer skin of the peppers.

Heat butter in a saucepan. Add 2 to 4 cloves of finely chopped garlic and let brown slightly. Add 1/2 cup finely chopped onion.  Cook until translucent.  Drain the can of corn of any water. Add the corn, stir and let cook for a few minutes.  Add the polenta and toss well.  Add salt, black pepper, tomato sauce, the chipotle pepper with some adobo sauce, and chopped parsley.  Add half o the hot water.  Keep stirring and cook the polenta on medium flame. it will start clumping up and sticking to the sides, so keep working the spatula and add milk as it thickens.  Use the remainder of the water if necessary taking care that no clumps are formed.  This process should take about 5 to 8 minutes.  Add the parmesan cheese and keep stirring as it melts and binds the polenta.  You do not want the polenta to be too thick or too watery. 

Preheat the oven to 350F again.  Right before you are ready to stuff the peppers, crumple the queso fresco cheese and add to the sauce pan and give it a quick stir.  Now make equal parts of the stuffing, and stuff the peppers with the mixture as shown. 

Line them on a baking sheet/dish, and bake for 5 to 8 minutes until the cheese is bubbly.  Serve hot.

As the polenta sits, it starts clumping up so this dish must be consumed hot. I never cooked or worked with polenta before, so I am sure I will have more versions of this recipe.  I based this recipe on Food Network's recipe that I found online.

Palak and Cherry Tomato Koshimbir - Spinach N Cherry Tomato Salsa

We had mutton/goat curry last night and although that was a hit, this koshimbir was a bigger hit. This simple Indian style salsa goes really well with any sort of meat curry.  Growing up, we only ate meat curries (chicken) on Sundays. And I cannot remember a single instance when mom did not compliment the curry with this amazingly simple koshimbir or salsa. 

1 medium onion, sliced lengthwise
10 cherry tomatoes, fincely diced
1 green chilli, finely chopped
Couple handfuls of spinach leaves, coarsely chopped
Dash of garlic powder
Salt and Black pepper
Pinch of sugar
1/2 tbsp lime juice

Mix all ingredients.  I always use my hand to make Koshimbir because I gently crush the contents as I mix which really imparts a different flavor than if you were to just mix with a spoon. But ofcourse this is optional (smile).  Let sit for atlease 5 minutes to let the contents marinate in their juices.

Pan fried Tilapia Masala

Nothing makes me happier than pan fried fish in Indian spices and white rice. Yum!!

Ingredients for marinating the fish:
1 large filet of Tilapia
Salt/Coarse Black pepper
1/4 tsp tumeric powder
1/4 tsp red chilli powder
1/4 tsp garlic paste
1/4 tsp ginger paste
Fish fry

Method: Wash and pat dry the fish.  Drizzle olive oil on the fish.  Apply the salt, coarse black pepper, turmeric powder, red chilli powder, garlic and ginger paste to the fish on both sides.  Rub the marinade on the fish and let marinate for atleast 1 hour in the fridge.

Ingredients for the sukha masala (dry

1/2 tsp mustard seeds
Dash of asofoetida
1 medium onion, diced
1 green chilli, finely chopped
1/4 tsp garlic paste
1/4 tsp ginger paste
1/4 tsp turmeric powder
1 medium tomato, diced
4 kokums
Handful bunch of cilantro, finely chopped
Lime for garnish

Method:
Heat olive oil in a pan. When hot, add mustard seeds.  When they sputter, add asofoetida.  Add the green chilli and onion.  Sautee for 2 minutes.  Add the garlic and ginger paste.  Let cook for 3 to 4 minutes on medium heat.  Add the kokums, cilantro, turmeric and tomatoes.  Keep sauteeing.  This onion-tomato masala (mix) should not get too mushy. It should be somewhat crunchy to taste.  Season with salt and black pepper. Set aside. 

Heat oil in a flat bottom skillet.  Pan fry the fish in a skillet by dusting it in fish fry.  About 4 minutes on each side on medium heat should cook the fish.  Cut the fish in big chunky pieces as shown in the picture. The fish will flake off easily so do not make the pieces too small. 

Now we are ready to add the pan fried fish to the onion-tomato mix.  Keep the flame to low.  Toss gently in the pan so that the masala (mix) coats the fish. Keep tossing gently for another minute or two.

Squeeze fresh lime juice and serve hot. This dish goes great with white rice and yogurt. 

Lemon Rosemary Chicken

4 Chicken thighs
1 tbsp dried rosemary
4 cloves of garlic (or more)
1/2 cup Sherry cooking wine
1 tsp each of ginger paste and garlic paste
Juice of half of a lemon plus 4 more lemon slices cut in rounds
Half of a big red onion, cut in squares
Dash of paprika
Salt/Black Pepper
Butter
7 oz Cannelini beans

1. Clean the chicken first by skinning it, washing it and then patting it dry.  Poke the chicken with a knife to allow the marinate to go through.  Marinate the chicken with a little olive oil, garlic and ginger paste, salt and black pepper. Leave in the fridge for 4 hours.
2. Next , we are going to sear the chicken a little.  Heat olive oil in skillet.  Use a skillet where you can continue to make the sauce after removing the chicken.  When oil is hot, add the chicken thigh (bone side up), sear for 3 minutes. Flip and sear for another 3 minutes. Set aside.
3.  What is left in the pan now is call the drippings of the chicken/chicken fat.  Add some butter and when melted, crush the rosemary in the palm of your hands and add to the butter.  Stir for a minute or two until aromatic.  After you have peeled the garlic, crush it with the palm of your hand and add to the pan. Let brown just a little. 
4. Add the cooking wine 1/4 cup at a time until you finish all of the 1/2 cup.   Using a spatula pick up the drippings from pan with the help of the wine (this is called deglazing).  Pour juice of the lemon and keep stirring as the sauce thickens and wine evaporates.  Season with salt and black pepper.
5.  We are ready to assemble the chicken in our slow cooker. Stack the chicken up in the slow cooker.  Pour the sauce we made all over the chicken. Add the onions. Cover and cook on high for 3 to 4 hours. 
6. In the last 20 minutes of the cooking,  sprinkle some paprika and add the rinsed canned cannelini beans to the pot. 

When serving, pour the sauce over the chicken for extra juiciness.  If the sauce is too thick and runny, take the sauce out in a pan and let cook uncovered on low heat until it thickens a little (Skim the beans out)

Spinach and Veggie Khichdi

Khichdi meaning "mish mash" is an Indian version of comfort food. Its a one stop shop to get all your nutrients in - protein from the lentils and quinoa, vitamins and minerals from the veggies, and carbs from the starch used (quinoa or rice).  Its a perfect Sunday night dinner when mommy dear is tired to make anything more elaborate. Generally, I follow this basic khichdi recipe: http://slurpnburp-mithu.blogspot.com/2010/08/blog-post.html  But, yesterday I tried something a little different. It goes perfect with some spicy pickle.
1 cup Quinoa
1 cup Mung Dal (Yellow Lentils)
2 cups Mixed Vegetables (Frozen)
6 cups of spinach leaves
2 small potatoes, diced
1 tsp cumin seeds
Dash of asofoetia
1 medium onion, finely diced
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
2 tsp Kitchen King powder (Store bought)

Tempering for the khichdi:
Ghee
2 green chillies
1 tsp tumeric powder

Thaw the frozen mixed vegetables.  Sumberge them in water in a bowl and microwave it for minutes.  Set aside.  Chop the spinach leaves, add to a bowl, submberge in water, and cook for 5 to 8 minutes making sure there is always some water in the bowl.  Set aside. 

Pressure cook the quinoa and mung dal with a pinch of salt.

Heat 3 tbsp ghee. Add 1 tsp cumin seeds and dash of asofoetida.  Add the onions and let cook for 3 minutes. Add the potatoes and let cook for another 3 minutes.  Add 1 tsp turmeric powder, cumin, red chilli powder, coriander, and Kitchen King powder.  Add salt and a pinch of sugar.  Add the mixed vegetables and the cooked spinach, cover and cook on low heat until the potatoes are tender. Set aside.

In a big pot, heat some more ghee or oil.  Add the ingredients for the tempering now.  Add the green chilli sautee for 2 minutes.  Add the tumeric powder. Right away, add the quinoa and mung dal. Add 1/2 cup of water and mix well. The lentils and quinoa should merge thoroughly.  If too thick to mix, add another 1/4 cup water and mix.  Add the cooked vegetables. Cover and let cook for another 3 to 5 minutes.  Adjust for seasonings.

Note: The consistency of the khichdi depends on personal preference. Feel free to add water based on your taste.

Szechwan Veg Hakka Noodles

1 7oz packet Egg Hakka Noodles
Olive oil
Few drops of sesame oil
1 green pepper, sliced lengthwise
1/2 cup sliced red onion, sliced lengthwise
4 green onions, diced
Handful of roasted peanuts
1.5 tbsp of ginger garlic paste
2 red chillies
1 tbsp szechwan chilli paste (Add a little more if you can handle the heat)
2 tbsp hoisin sauce
2 tbsp oyster sauce
4 to 6 black peppercorns
1 tbsp soy sauce
1 tbsp rice wine vingar

1. Boil water in a stock pot. Add the noodles and drizzle some olive oil. Cook for 4 to 5 minutes. Drain water in a colander. Run cold water on the noodles and drizzle some olive oil. Set aside to cool. The noodles should be completely dry before you add them back to the wok.
2. Heat oil in a wok.  Add few drops of sesame oil.  Add red chillies and black peppercorn and saute for about a minute.  Turn the heat to high.  Add the red onions, green peppers, and garlic/ginger paste. Sautee for 2 to 3 minutes. Add the green onions and keep tossing.  Add the szchewan paste, hoisin sauce, oyster sauce, soy sauce, and rice wine vinegar.  Add a little less than 1/4 cup water and mix well.  Keep the flame on high.
3. Add the noodles and mix well. 

Serve hot.

Mango Jalapeno Salsa

Ingredients:
1/2 cup red onion, chopped
1 green onion, chopped
1 medium tomato, diced
1 Ataulfo mango, peeled and diced
1 jalapeno pepper (Adjust according to your spice level!)
Salt and black pepper to taste
Pinch of sugar
Dash of garlic powder
Dash of italian seasonings (optional)

Method:
Mix all the ingredients in a bowl. Drizzle some olive oil and toss. Refrigerate until ready to use. Goes well as a side to many entrees or as a dip for chips.

Kimchee Tofu Soup

What am I doing having hot and spicy Kimchee Tofu soup in 100F weather!?  I should have made kimchee popsicles instead! Hey! Anything is possible in the world of cooking, right?

Kimchee is basically a Korean dish where vegetables are fermented in certain spices. I had a store bought kimchee bottle that I had to absolutely use up. And some leftover tofu from day before.  Since they were both Asian ingredients, I decided to put them together. I went online to see if such a thing exists!? Low and behold, someone had already thought of this concept and supposedly it is a very popular Korean dish. Ofcourse they had unique ingredients like Kelps, spice called Go chu jang, anchoives, etc.  So, I made up my own version of the soup. I really liked the wholesomeness that the beans brought to the soup. I would also add some ramen noodles to the mix next time.

Ingredients:

4 cups of water
2 Chicken bouillon cubes or chicken stock or veg stock or water
8 oz Extra firm tofu, cut in cubes
Oil plus Sesame oil (1 tsp)
3 scallions
1 tbsp garlic paste
1 tbsp Szechawan Chilli paste (from local grocery store - Dynasty Brand)
1 and 1/2 cup of Kimchi (local store bought)
1/2 cup black beans
1/2 tbsp soy sauce
1/2 tbsp rice wine vinegar
Salt and Black Pepper

1. Boil 4 cups of water adding 3 chicken boiullon cubes.
2. Hand press the tofu by wrapping in a paper towel to soak all the water up. You may re-wrap in a dry paper towel twice.  Cut the tofu in cubes. Season with salt and black pepper. Heat oil in a skillet and sear the tofu cubes until slightly golden brown
3. Heat oil and sesame oil in a stock pot.  Add the garlic paste and chilli paste and keep stirring. Add the chopped scallions and mix well. Stir for another 2 minutes on medium heat.  Add the broth. Add the kimchee to the pot. Add the soy sauce, vinegar, salt, black pepper and let it come to a rolling boil. Add the tofu and black beans. Let boil for another 2 to 3 minutes

Serve hot.

Note: Some folks may find the soup a little too spicy or a little too salty. Skip the soy sauce, salt, and reduce the qty of chicken bouillon cubes, if necessary. Skip the chicken bouillon cubes if you are a vegetarian.

Variation: Add ramen noodles to the soup.

Adobo Chipotle Sauce

Adobo Chipotle Sauce:
1/4 cup tomato sauce
2 heaping tablespoons tomato paste
Generous dash of garlic
1 adobo chipotle pepper (can be found in International aisles - La Costena is the name brand)
1/2 tsp cumin powder
1/4 tsp oregano flakes
Dash of paprika
Salt and Pepper to taste
Pinch of sugar


Method:
In a sauce pan, heat oil. When hot, add about 1/2 tbsp paprika. It will smoke but right away add the tomato sauce. Add 1/4 cup water and stir. We want that smoky paprika flavor but do not want it to burn (And it burns very easily!) Add the tomato paste and stir well so it mixes well. Add about 1 tbsp of garlic powder, 1 chipotle pepper from the can and 1 tsp of the adobo sauce in which the peppers are. Add sugar, salt, black pepper, and cumin powder. Add 1/2 cup of water and mix. Keep the heat to simmer and let the sauce thicken.



Tofu Chimichangas in Adobo Chipotle Sauce

Chimichangas, a popular Tex-Mex dish, is a deep-fried burrito style dish often stuffed with meats, cheeses, beans etc. I chose to not deep-fry the dish which essentially then just makes it a burrito!! But, I just could not deal with the extra fried calories right now. You know the "Last 10 Lbs" itch? I also decided to skip the meat and attempted to make the Chi. with Tofu.  Now, we love anything "chipotle" at our house. So we always have a can of Chipotle peppers in Adobo Sauce (La Costena Brand). I decided to make my own sauce Chipotle Enchilada sauce from scratch using these peppers. Also, I detest store salsas and made a Mango Jalapeno salsa instead to complete the meal.

Method and Ingredients:

1/2 medium onion, diced
1 tsp garlic paste
1/2 cup black beans, rinsed and drained
2 green onions, diced
1/4 tsp red chilli powder
1/4 tsp paprika powder
1/4 tsp oregano powder
1/2 tsp cumin powder
1 jalapeno finely chopped (optional)
Salt and Black Pepper to taste
1/2 block of Tofu, hand pressed and shredded
Mexican Four cheese blend
Sour cream for side
Three Tortillas (I used wheat ones for health reasons)
1 avocado (deseeded and mashed - mostly to serve as a side but use some to apply on the chim.)
Lettuce
Mango Jalapeno Salsa for side - For recipe click here http://slurpnburp-mithu.blogspot.com/2011/06/mango-jalapeno-salsa.html
Adobo Chipotle Sauce - For recipe click here http://slurpnburp-mithu.blogspot.com/2011/06/adobo-chipotle-sauce.html


Heat oil in a pan. Add the chopped onions and garlic paste. Sautee until soft and translucent on medium heat.  Add the black beans, jalapeno (optional) and green onions and mix well. Sautee another 2 minutes.  Add all the spices and mix well and let cook for another 2 to 3 minutes.  Turn the heat to high and add the shredded tofu.  The tofu will still have some water so we want that to evaporate on high heat. Shredded tofu will disintegrate easily so make sure you are gently tossing the pan to keep it moving but not burning.  Spread the tofu out in the pan to give it room to evaporate the water.  Add salt and black pepper.  Keep tossing the tofu around by tossing the pan.  Set aside.

To bake the chimichangas:
Preheat the oven to 350F.  Start assembling the chimichangas. Wet your hands and dab the tortillas lightly with some water. Microwave them for 15 seconds to soften them. Alternatively, you can heat them on a skillet. Do not over heat. The purpose is simply to soften them not make them crunchy. Put foil and then oil the bottom of a casserole pan or baking sheet, take the tortilla, spread some smashed avocado and some Adobo chipotle sauce.  Add the tofu mixture and handful of cheese.  Fold inwards from both opposite sides and holding the folded sides roll it up all the way. Plant a toothpick to hold the chimichanga.  Assemble all three of them, brush a little oil on the top of each of them and bake for 20 minutes.  Towards the end, sprinkle some cheese on the top and allow to melt.  Serve hot with the sides, sauces, and salsa as shown.

Serve chimichangas with sauce on the top and salsa.

Tahdeeg Rajma Chawal- "Bottom of the Pan" Kidney Beans Pilaf

I have never seen or made anything with Rajma other than Rajma Chawal/Rice.  I wanted to make something different using rajma today. So I thought of making Tahdeeg Rice and Rajma (not that this was any earth shatteringly different!!).  Tah-deeg means "bottom of the pan" in Persian. The first time I had Tahdeeg Rice was about 10 or so years ago when my friend Sanjeet's mother who lives in Persia, Iran made the dish for a dinner night.  And I have still not forgotten the taste that lingers in my mouth.  It was just perfect - the potatoes were perfectly crisped and browned, the rice had a perfect bite to it and the butter just made the whole dish come together so well. 

So, I married both the recipes ie Rajma curry and Tahdeeg Rice together, and came up with Tahdeeg Rajma Rice. Lets see how this experiment turns out!!

Method and Ingredients:

15 oz canned red kidney beans or rajma
1 medium onion, finely sliced lengthwise
1 to 2 red chillies, whole
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp fennel seeds
Pinch of sugar
1 tbsp coriander leaves
2 tbsp tomato sauce
1/2 tbsp Tawa fry masala
1/2 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 medium potato, sliced in circles
3 eggs, boiled

For rice:
1/2 cup Basmati rice
Olive oil
Salt
Dash of garlic powder, dried parsley, oregano, and paprika powder.
Saffron in lukewarm milk

Make the Rajma/Kidney Beans:

Empty contents of the kidney beans can in a colander. Run water through it, rinse, and set aside.  Heat oil. Add the cumin and mustard seeds when they sputter add asofoetida and fennel seeds. Add the sliced onions and let fry.  Add a pinch of sugar to get the onions to carmelize. Add the coriander leaves and continue to fry on medium heat. Add 2 tbsp of water and ginger garlic paste.  Sautee a little.  Add the rinsed rajma.  Add the turmeric powder and tawa fry masala. Add tomato sauce and 1/4 cup water.  Let cook on medium heat for 3 minutes.  Add a little more water and cook for another 3 to 5 minutes.  Leave it a little watery but not too watery and not too dry. Set aside. (Note: By the time, I was done with rice and was ready to plate it, the rajma dried up. If that happens, just add a little water again and cook uncovered for about 2 minutes before serving with the rice).

Make the rice:
Wash the rice in cold running water.  Soak the rice in some water.  Set aside.  Heat 3 cups of water in a pot. Add some oil and salt and let come to a boil.  Add the rice and let cook for about 6 to 7 minutes.  Rice should be par boiled.  Drain in a colander and run cold water on it. Let sit so it loses its water. Drizzle some olive oil, dash of garlic powder, paprika, dried parsley and dried oregano.  Toss with fingers without moving the rice too much as the grains will break. 

Putting it all together:

Heat 1 tbsp of milk so its lukewarm.  Add a pinch of saffron and let sit.  In a flat bottom pan, add butter all over the pan.  Turn the flame to simmer.  Arrange the potato slices overlapping a little.  Arrange boiled egg slices on top of the potato.  Pour rice in a mound on the pan in the center.  Drizzle the saffron milk on and around the rice.  Make a hole in the middle.  Melt some butter. Pour butter in the center of the mound as well as drizzle some butter around the pan's circumference.  Knead some dough and seal the lid with the dough as shown.  Turn to low heat and let cook. About 20 minutes should do the trick. 
Keep an eye on the pan.  When you start seeing potatoes browning on the side, its about ready to be done.

Tips for next time:
Since I cooked this recipe for the first time, I think I would make the following changes: 1) Add more potatoes and cut them in a semi-thick slices (as opposed to thin) 2) Use a pot instead of a pan to let the rice to pack and cook (like a biryani). 

Jalapeno Honey Chicken

A little bit sweet, a little bit spicy- like a perfect marriage between an Aquarius and a Libran (like my hubby and me).  The sesame oil gives it a distint taste and makes me wonder if I should have called this dish "Sesame chicken"? Well whatever the name, it sure did tickle my taste buds.  The dipping sauce (as I served it) or serving sauce is definitely needed to make this dish work!

Ingredients:

6 chicken thighs
8 to 10 canned jalapenos, pureed in a mini-food pro
Olive oil as marinade base
1/4 cup orange juice
2 tbsp ginger paste
2 tbsp garlic paste
2 tsp sesame oil
1 tsp soy sauce
Dash of paprika
3 tsp honey (2 tsp in marinade and remainder 1 tsp for dipping sauce)
1 tsp balsamic vinaigarette
Dash of hot sauce
Salt and Black Pepper

Skin the chicken, wash, and pat dry.  Make slits in the chicken thighs for the marinade to go in.  In a bowl, combine olive oil, sesame oil, orange juice, soy sauce, ginger and garlic paste, paprika, honey, balsamic vinaigarette, few squirts of hot sauce, ground jalapeno and salt and black pepper to taste.  Mix well. Add the chicken and let marinate in the fridge overnight or atleast for 4 to 6 hours. 

Heat oil in a flat bottom pan.  Add the chicken thighs reserving the liquid aside.  Place chicken thighs directly on the pan surface as in they should not pile on each other.  Cook covered on medium high heat for 8 to 10 minutes.  Flip the chicken and cook covered for another 8 to 10 minutes.  Cooking covered will generate a lot of juices/water in the pan which we will use to make the dipping sauce. Continue cooking until chicken is cooked (using a fork check if the inner part of the thighs nearest to the bone is white and no longer is pink).  Remove the chicken and wrap in aluminum foil (chicken will continue to cook in its juices). 

Lets make the dipping sauce in the same pan.  Keep the heat at medium, add the reserved liquid to the pan. Add the remainder of the honey.  The honey will start carmelizing.  Keep stirring the pan becuase you do not want the sauce to burn.  Check for seasonings. You may want to adjust seasonings as per your taste.  Let the sauce reduce and thicken.  Set aside. (If you are going to serve the sauce on the chicken, let it remain a little runny and not too thick).

We are going to sear the chicken a little now.  Turn the pan to high. Return the chicken thighs to the pan.  Let sear for 3 to 4 minutes. Flip chicken and sear the other side.  This step will give a burnt smoky flavor to the chicken since we cooked the chicken covered.  You can sprinkle some additional paprika for additional flavor.

You can pour the sauce on the chicken when plating or serve the sauce as a side for dipping sauce. Squeeze fresh lime juice on the chicken before serving. Serve with rice pilaf and/or stir-fry veggies.

Cracked Wheat Upma

Cracked Wheat is basically a small cut wheat product made from raw whole wheat kernels.  Needless to say, this product is loaded with nutrients, very heart healthy, and works well with any recipe because it has a neutral flavor.  I used the cracked wheat to make a very basic Indian breakfast item called Upma (pronounced - oop-ma).  There are two variations to Upma - mostly South Indians make one version that is called Upma and Maharashtrians make another version called Saanja.  Upma is white (no turmeric powder is used) and Saanja is yellow (with turmeric powder similar to Pohay recipe).  I added turmeric to my upma regardless because I like the color!

Ghee or Olive Oil
1 cup cracked wheat
1 cup mixed vegetables, thawed and microwaved for 3 to 4 minutes in water and then drained
6 curry leaves
1/2 tsp mustard seeds
dash of asofoetida
1/2 tbsp chana dal
1/2 tbsp urad dal
Handful of peanuts
1 to 2 green chillies, slit lengthwise
1/2 tsp turmeric powder
1 medium tomato
1/2 medium onion chopped finely
Cilantro, Lime juice to garnish
2.5 cups of boiling water


1. In a non stick pan, roast the cracked wheat on low heat while constantly moving the cracked wheat with a wooden spatula.  This process is very important and must not be rushed.  Do not walk away from the pan because the cracked wheat will burn.  You want to roast it for about 8 to 10 minutes until you can smell a nutty aroma. If it appears burnt, throw and start all over. The correct color should be light toasty brown, set aside.
2. Add ghee (recommended) or oil in a pan.  When hot, add mustard seeds and as they sputter turn to low heat.  Add the chana dal, urad dal, curry leaves, dash of asafoetida, green chillies, and peanuts and gently toss with a spatula in order to not burn the contents (for about 2 minutes).  Add the finely chopped onions and turmeric and mix, increase the heat to medium and cook them until translucent.  Add the microwaved frozen veggies (no water), salt and sugar (just enough to season the veggies), and toss well.  Let cook for 3 to 4 minutes.
3. While cooking the veggies, heat 2.5 cups of water in a pan. Set aside. We will use this to cook the cracked wheat.
4. Add the cracked wheat to the mix veggies pan and mix well.  Add some salt and sugar again (to season the cracked wheat this time).  Add the entire hot water to the pan and mix well. Add the coarsely chopped tomato.  Reduce the flame to low.  Cover and let cook for 8 to 10 minutes.  This step cannot be rushed either. You have to let the cracked wheat slowly absorb all the water.   Check for doneness. The cracked wheat should taste soft when you bite into it. I generally gently toss the contents again and reduce the flame to complete lowest setting and let sit for another 5 minutes, covered. 
6. Serve and eat when hot.  Garnish with shredded coconut, cilantro, and lime juice.

Note: You can alternatively add 3 cups of hot water to prevent the "whether it is cooked" guessing game.

Layered Spinach Chicken Rice

Ingredients:

3/4 cup white rice
1/2 cup tomato sauce
2.5 cup frozen spinach
1 chicken breast, cut in chunks
1 cup finely chopped onion
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp each of turmeric, cumin, coriander, and red chilli powder
Pinch of clove and cinnamon powder
2 or 3 tsps of Kitchen King Masala (Readymade masala powder)
Heavy cream (Optional)

Marinate:
1 tsp ginger paste
1 tsp garlic paste
Generous dash of paprika
Salt and black pepper to season the chicken
Dash of meat tenderizer

Begin my marinating the chicken for atleast 1 hour.  Wash, pat dry and chop the chicken in big chunks.  Add some olive oil, followed by all the above marinate ingredients.  Set aside in a fridge until ready to cook. Meat tenderizers have salt in them so be careful not to over season the chicken. Paprika is a kind of a red chilli powder that is not as spicy and gives a nice smoked flavor to the chicken. If you do not have paprika, omit this step.

1. Heat oil in a pan. Add the chopped onions. Sautee until translucent. Add garlic and ginger paste and mix well. Add tomato sauce and stir.  Cook covered for 5 minutes on medium heat.
2. Meanwhile, zap the spinach in a microwave safe bowl (if using frozen spinach) for about 5 to 8 minutes in some water.  Reserve the water. 
3. Add the spinach to the pan.  Add some of the reserved water (1/4 cup). Mix well. Add the turmeric powder, red chilli powder, cumin and coriander powder, clove powder, cinnamon powder, and salt.  Mix well, cover and cook for 5 minutes. Check if it needs water to prevent from burning. Add 1/4 cup of the reserved liquid, cover and cook on medium high for another 5 to 8 minutes.  The spinach should by wilted by now.  If not, cover and cook on medium high for another 5 minutes. Set aside to cool. When cooled, pulse the mixture in a food processor. You want th mixture to be coarse not liquid. So only 3 to 4 quick pulses will do the trick.
4. Heat some oil in the same pan. Add the marinated chicken to pan and cook on med to high heat for 2 minutes. Flip the pieces and cook for another 2 minutes. Add the spinach mixture to the pan and mix well. Cover and cook for another 5 minutes on low heat. Adjust for seasonings, check if the meat is cooked.  Add some fresh heavy cream on the top if desired. I did not add on mine as we are all too calorie conscious around the house!

Layering the rice:

This is just a method of serving I chose to do. You can omit this step and serve the curry with rice on the side.

1. Cook the rice as per packet instructions.  Let the rice cool so that it does not get sticky.  You can layer the whole rice with the whole curry or do individual plating as shown.  To layer it as shown, start with rice at the bottom of a small pyrex bowl.  Pack the rice, layer the spinach chicken curry, pack rice again and top it off with some more curry. Press down gently with a masher to pack it in well. Put the serving plate you are going to use on the top and flip the plate while gently removing the pyrex glass or any other container you have chosen to use.  Garnish with shaved cucumber, carrot pieces, and some paprika powder on the top.

Four-Cheese Ravioli with Beans in Tomato Sauce

Ingredients:
8 oz can of tomato sauce
1/2 large onion chopped
2 to 4 garlic pods, chopped
1 15oz can of black beans
Italian seasonings
Salt and Black Pepper
Pecorino romano or Parmesan cheese

1. Boil water in a big stock pot. Add salt and olive oil. When water comes to a rolling boil, add 3 cups of store bought ravioli of your choice. If your stock pot is small, cook the ravioli in batches. Overcrowding the pot will result in mushy and uncooked ravioli. Follow the packet for cooking instructions. Drain the ravioli reserving the water to make the sauce.  Run cold water on the ravioli in a colander and drizzle some more oil and toss. Set aside.
2. In a flat bottom pan, heat olive oil and butter. Add 2 to 4 medium garlic pods, chopped. Sautee for couple minutes.  Add 1/2 of large onion, chopped. Sautee until translucent without burning the onion.  Add 1 cup of white wine and stir. 
3.  Add 2 cups of tomato sauce to the pan and stir.  Add about 2 cups of the reserved liquid used for boiling the ravioli and stir.  Add a dash of Italian seasonings.  Season with salt, black pepper, and a pinch of sugar to reduce the tartness of the sauce.  Cover and let the sauce simmer for about 3 to 5 minutes.
4. Rinse black beans from the can by running cold water in a colander with beans in it.  Add the beans.  Cover and let the beans cook in the sauce covered for another 3 to 4 minutes.
5. Uncover and add the ravioli. Toss gently. Adjust seasonings. Top it off with some freshly grated Pecorino Romano or Parmesan cheese.