Panchamrut

Well today I bring you something different, something unique from a Saraswat Brahmin kitchen. This is called Panchamrut - a spicy tangy dish made from peppers generally made during poojas or festivals not to be confused with the milk prasad that is given at poojas which is also called panchamrut. The picture does not do justice to the fingerlicking taste of this dish. Its definitely a must try!  Credit for this recipe goes to the best cooks of Austin - Hema maushi and Shubhangi mami!!

Ingredients and Method:

2 Salan ki Mirchi peppers or Green Peppers, deseeded and chopped into bite size pieces
1 green chilli
1/4 tsp mustard seeds
Dash of asofoetida
1/4 cup coarsely ground peanuts
2 tbsp brown sugar
1/4 tsp tamarind
Chopped Cashews - 10
Kala Masala - 1/4 tsp (or more as per your taste)

Coconut paste: First roast the following two ingredients on low flame for a few minutes or until light brown color and make a thick paste of them by adding very little water.
Shredded dry coconut - 1/4 cup
2 to 3 tsp sesame seeds

Heat oil.  When hot add, 1/4 tsp mustard seeds. When they sputter, add a dash of asofoetida and cut green chilli. Add chopped peppers and sautee for a few minutes on medium heat.  Add 1/4 tsp turmeric powder and sautee for a couple minutes. Add the coarsely ground peanuts and salt and mix well. Sautee for a few minutes . Add 2 tbsp brown sugar. Add tamarind pulp and mix well. Add a little water and cook for a few minutes. Add some cashews. Add the dry coconut and sesame seeds paste.  Add Maharashtrian Kala Masala or Goda Masala.  Stir well and let cook.

Note: Keep all the ingredients ready because there are so many steps to this. You dont want to overcook the peppers as they get added early on!

Chicken Jalfrezie

An Indian dish that hails from when the British ruled India, Jal frezie means a quick, spicy stir fried dish. I have shown a dry jalfrezie made with paneer or cottage cheese. This preparation is a curry style that one can consume with roti or rice. Since this dish is supposed to be spicy, there is an abundance of chillies and chilli powders. Adust seasonings to your taste! Happy Eating.


Method and Ingredients:

2 small chicken breasts, cut into pieces
1/4 red pepper, deseeded and cut ino squares
1/4 green pepper, deseded and cut into squares
1/4 red onion, deseeded and cut into squares
2 green chillies, slit and cut lengthwise
2 medium onions
1 tbsp ginger garlic paste
1 tbsp kasoori methi
1/2 tsp turmeric powder
1/2 tsp red chilli powder
4 tbsp tomato paste, mixed with a little water
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4  tsp garam masala powder
Pinch of cardammom and cinammon powder
Little vinger
Cilantro

Prep by marinating the chicken: Wash and pat dry chicken. Drizze olive oil.  Add 1/4 tsp each of red chilli powder and turmeric, a little salt, and mix well.  Set aside.


1. Heat oil in a pan. Add the green chillies and sautee.
2. Add ginger garlic paste and roast - do not burn
3. Add kasuri methi leaves and roast -Work fast as these contents can burn easily
4. Add the chopped onions and mix well.
5. Add turmeric and red chilli powder
6. When onions are soft and the masalas are mixed in well, add the tomato paste mixed with water, mix well and keep stirring till the masala incorporates well. You may have to add a little water at a time to cook the onions and tomato paste to one incorporated mush! Add all the other spices now - cumin powder, coriander powder, garam masala, a pinch of cinnamom powder, a pinch of cardammom powder and salt. 
7. Its time to add the chicken pieces. But make sure there is no water at this time. Lets roast the chicken in the masala on high heat so we can brown the meat at bit. After stir frying the chicken pieces for a few minutes, add a little water, add the veggies and mix well.
8. Cook uncovered for 4 to 5 minutes till the chicken and veggies are coated well with the masala.
9. Add some vinegar. Garnish with cilantro.

Note: You can even blanche (meaning add contents in hot water to partly cook them) the vegetables ahead of time. Do not overcook the veggies - they have to have a light crunch to them.
 

Paneer Jalfrezie

Paneer Jalfrezie is an Indian version of a stir fry. However, I have seen dry (low fat) and gravy style (with cream) versions of this dish. This recipe is a low fat one that was shown on Sanjeev Kapoor's show. You can even make kati rolls/burritos with this preparation.

Ingredients and Method:

7 oz paneer cubes, cut into small bite size pieces - found in Indian grocery stores
1 medium red onion
1/2 tsp chopped garlic
1/2 tsp chopped ginger
Half red pepper, deseeded and cut lengthwise
Half green pepper, deseeded and cut lengthwise
Half yellow pepper,  deseeded and cut lengthwise
1 tomato, pulp removed completely and cut lengthwise
1/4 cup lengthwise carrots
Spices:
1/4 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp vinegar
Salt
Cilantro for garnish


1. Heat oil in a skillet. When hot, add cumin seeds. Add the ginger and garlic and roast for a few minutes.
2. Add onions cut lengthwise. Cook them for a few minutes - should be cooked but not too mushy
3. Add the carrots and let cook for a few minutes
4. Add all the peppers and continue tossing. Add the paneer.
5. Add all the spices and salt - let cook
6. Add vinegar and cilantro

Serve right away as the recipe gets dry over time. Best consumed with Kawan Paratha.

Note: Like every stir fry the veggies should not be too soft. Cook on med to high heat and keep tossing the veggies. I found this recipe a little dry if it is to be consumed with chapati or paratha. So, toward the end I added a little water and then let cook for a few minutes till the water is a bit reduced.

Note:I like my paneer a little stir fried. So before adding to the pan, I stir fried the pieces in a flat skillet in some oil.

Note: One can add beans, peas, asparagus, baby corn any veggies to this dish. Adjust the seasonings accordingly.
 

Veg Fried Rice

I think it is safe to say I am on an Indo Chinese food rush. First the manchow soup, then hakka noodles (I didnt write the recipe and forgot it now so never posted it), and now fried rice. Next is Chilli Chicken and Tofu Manchurian. All these are chinese recipes that are found in India. I doubt chinese food in China tastes anything like this but us Indians love us our Indo Chinese food man! This is the first time my riceh as come to close to taste and consistency as the real deal. I am loving it. How can i wait till dinner time hmmm?

Ingredients and Method:

1 cup white rice
1/2 cup chopped carrots
1/2 cup chopped cabbage
1/4 cup green pepper, chopped
1 stalk celery, chopped
1/2 medium onion, sliced lengthwise
2 to 4 green chillies, finely chopped
4 small cloves of garlic, finely chopped
1/2 tbsp ginger, finely chopped
1/2 tbsp soy sauce
1/2 tbsp vinegar
salt
black pepper
sugar

1. Wash the rice a few times. Drain the water. Soak the rice in water for 10 minutes. Drain the water.
Now, add double the amount of water. Add salt and little oil and microwave the rice for 15minutes until the water is gone. Let the rice cool a bit. Now gently with a fork pour the rice out on a flat surface like a pan or a dish to let all the steam out. The consistency of the rice is the key to this dish. Let the rice cool completely.
2. Heat oil in a wok. Get it really hot. Have all your veggies chopped and ready. Add the garlic, ginger, and green chillies. Sautee for 1 minute moving the pan with your left hand. Quickly add the onions and sautee for 3 minutes. Keep the contents tossing continuously.  Add the celery and cook for few minutes. Add the carrots and cook for another 2 to 3 minutes. Add the cabbage and the green peppers and cook for another 5 minutes. keep the heat on high and keep tossing the contents. Yes! Your food will look like its burning, yes it set off fire alarms and some people coughing!! But that is the key to chinese food that smoky flavor is a must!! Add some salt and black pepper and sugar.
3. Now add the soy sauce and vinegar and toss the veggies.
4. Now add the rice and gently toss around until the veggies mix well with the rice.  Keep tossing on high heat for a few minutes.
5. Garnish with chopped green onions.

Serve hot with a side of soy sauce and green chillies soaked in vinegar.

Note: Indo chinese fried rice calls for chopped french beans, but I didnt have any so I did not add them here. Feel free to do so. Also adding beaten egg to this makes it Egg Fried Rice - but I kept it eggless.

Tofu Manchow Soup

The best thing about going to India is the Indo Chinese food. My favorite soup is this spicy Manchow soup. This came quite close to tasting like the real deal. I was happy and so was the family!!

Ingredients and Method:
12 stalks of green onion, only the white part
6 small cloves of garlic, finely chopped
1 tbsp ginger, finely chopped
3 green chillies, finely chopped
1/2 big green pepper, finely chopped
2 medium carrots, finely chopped
3/4 cup cabbage, finely chopped
2 tbsp soy sauce
2 tsp vinegar
Pinch of sugar
Pinch of salt/black pepper
1/4 tsp red chilli sauce
1/4 tsp green chilli sauce
2 tbsp corn starch dissolved in cold water
3 cups chicken or vegetable stock
1/4th of 12oz Extra firm tofu. cut into small cubes
Store bought fried noodles

1. Heat oil.
2. Add garlic, ginger, and chopped white onions.
3. When slightly cooked, add green pepper and carrots. Season with salt and black pepper. Stir and cook on medium flame for 3 minutes
4. Add cabbage and cook for another few minutes.
5. Add soy sauce, vinegar, sugar, Ching's red sauce and Ching's green sauce. Add about 3 cups of stock. Let come to a boil on low flame.
6. Add the tofu pieces. Add the dissolved cornstarch and stir. Let the soup thicken up.
7. Garnish with green onions and fried noodles.

Serve hot and serve right away as the soup thickens up over time.

Jerk Chick n Veg Soup

Sunday nights are always the dreadful "oh my God - I have to pack lunch for tomorrow" nights. Thank God for soups because with little changes in ingredients you have a brand new soup every time.  Last night as I got ready to make soup, I started thinking - I eat Jerk Chicken, Jerk Chicken wings, Jerk Beans, why not Jerk Soup. For those who do not know what Jerk is, it is a special signature spice concoction used in Jamaican foods - very pungent, very spicy.  However you can get different spice levels based on the brand of Jerk seasoning you buy. For instance, I have Buffalo Wild Wings Jerk Sauce and its sweeter than its spicy. In my soup, I used Juliana's Jerk Spice (http://www.tijulecompany.com/juliana.php).

Ingredients:
1 chicken tenderloin, poached
2 small cloves of garlic, finely chopped
1 inch ginger piece, chopped
1/2 green pepper, smal bite size pieces
1/2 red onion, finely chopped
1/2 cup frozen corn
1 stalk of celery, small bite size pieces
1/2 cup pinto beans, canned
2 tbsp jerk seasoning
4 cups of chicken broth (depending on how watery you like your soup) or vegetable broth
Chopped fresh cilantro
Lime juice

1. In a stockpot, boil water. Immerse the chicken tenderloin for about 3 to 5 minutes. When it turns white, remove and set aside. Chop into small pieces. Set aside. Reserve liquid.
2. In another stockpot, heat oil. Add the garlic. When fragrant, add onion and celery.  Sautee until light brown and cooked down.  Add the green pepper and corn and stir well. Let cook for a good 8 to 10 minutes while stirring.
3. Now add the jerk seasoning and give it a stir.
4. Add the broth and stir. Let come to a boil on low heat.  You want the vegetables to simmer gently in the soup. Add the pinto beans. Cooking soup on high heat will cause the broth to evaporate and leave uncooked veggies. Add more broth depending on how soupy you want your soup.
You can add the chicken broth that we reserved from the poached chicken.
5. Add the cilantro and a squeeze of lime. 

Serve hot.

Honey BBQ Chicken Pizza

1 Pillsbury Dough Roll (available in the frozen section in grocery stores)
2 chicken tenderloins
Veggies:
1/2 green pepper, thinly sliced
1/2 onion, thinly sliced (pref. red onions)
2 brussel sprouts (thinly sliced)
1 carrot (peeled and thinly sliced)
Mexican four cheese blend
Chipotle pepper seasoning mixed with olive oil

I. Marinade for the chicken
Mix olive oil with the following - garlic powder, salt, black pepper, italian seasonings, cumin powder, honey, paprika, red chilli powder. Set aside for atleast 1/2 hour.

II. Prep the dough
Open the dough roll as directions suggest. Unroll the dough, brush with olive oil.

III. Preheat the oven to 425F. Cover with foil. Grease the foil with olive oil.  Place the rolled out dough on the greased pan.

IV. Heat oil in a flat bottom pan. Cook all the veggies in the pan. Do not overcook the veggies - they should be slightly crunchy to taste.  Set aside. Cook the chicken -5 minutes each side covered on medium high.  Cut into bite size pieces.

V.  Sprinkle the veggies all over the dough leaving the sides of the pizza.  Using a brush, brush the chipotle mixed with olive oil seasoning throughout the perimeter of the pizza.  Then handfuls of cheese depending on how cheese you want your pizza. Then add the cooked chicken pieces.  Drop Bbq sauce in small dollops over the pizza. Bake according to the dough box directions.

Enjoy!

Grilled Chicken Wrap in Spinach Chapati/Wrap

Interested in killing two birds with one stone - Make a Palak Chapati or Spinach Tortilla.  A great option especially for little kids who are not veggie fans. You can use this palak chapati in various ways - Plain with pickle, as a base for pizza, or as a wrap or even as a flatbread depending on your choice. Here I stuffed the Spinach Chapati with grilled chicken and roasted vegetables - onions and yellow peppers; top it off with feta cheese or shredded four cheese; avocado and mayonnaise. I marinated the chicken in olive oil, garlic powder, salt, black pepper, and chipotle seasoning.

Ingredients and Method:

1 cup whole wheat flour
3 handfuls of spinach leaves
1/4 to 1/2 tsp garlic paste
1/4 tsp ginger paste
1 small green chilli
Lime juice

Tempering:
1/4 tsp cumin seeds
Dash of hing or asofoetida
1/4 tsp of coriander powder
1/4 tso of cumin powder

1. Blanche the spinach. I pressure cooked it. Let cool completely. Squeeze out all the water from the spinach. Reserve the water - you can use this for cooking.
2. In a blender, make a paste of the cooked spinach, green chilli, garlic, and ginger paste.  Add a a few drops of lime juice.  Do not add any water. It should be a thick paste. Add a pinch of salt.
3. Take flour in a pan. Pour the paste on the top. 
4. To this we will add the tempering - heat oil, when hot add the cumin seeds, when they sputter add the hing and pinch of coriander and cumin powder and turmeric powder. Pour over the flour and spinach.
5. Now knead the dough using a little water at a time and oil towards the end to work it all together in a pliable dough. Set aside for a few minutes.

Make parathas (folded with oil in layers) or chapati.

Southwestern Salsa Verde Soup

Southwestern Salsa Verde Soup

2 cloves of garlic, finely chopped
1 medium onion, finely chopped
2 small carrots, finely chopped
1/2 green bell pepper, chopped
1/2 tsp red chilli powder
Salt
Black Pepper
1/4 cup cream of Asparagus
1/2 cup corn, roasted
1/2 cup black beans, roasted
1 zucchini, peeled and pan roasted
1 Chicken tenderloin (Cut into bite size pieces)
Lime juice
Cilantro
Italian seasonings

1. Heat oil. Add the garlic and roast till fragrant.  Add the onions and let brown. Add the carrots and bell peppers and cook for about 3 minutes. Add 1/2 cup of store bought green salsa or salsa verde. Stir and let cook for few minutes.  Add 1/4 cup vegetable or chicken broth and mix well.  Let cook for 5 to 8 minutes or until vegetables are tender.

2. Now add the cream of asparagus, 1/2 tsp red chlli powder, salt, black pepper, and mix well.  Let cook for another 5 to 8 minutes. As this base thicken, add 1/4 cup chicken or vegetable stock to prevent the base from burning.  Set aside to cool.

3. Heat butter in a pan. Add zuchinni (chopped in small bite size pieces). Roast uncovered until tender and brown.  Add corn and black beans and continue pan tossing and roasting them. Add a pinch of chopped cilantro and toss again. Set aside.

4. Now its time to puree the base that we made earlier. Puree the base in a food processor.  Use some stock to loosen it up if its too thick. 

5. Add the base on the roasted vegetables in the pan itself. Add 1 cup of chicken or vegetable stock and mix well making sure that the base doesnt stick to the pan.  Add the chicken pieces.  Add another 1/2 to 1 cup if you feel the soup is too thick. Bring to rolling boil. Chicken tenderloins should cook by now but just check for doneness to make sure.

6. Garnish with lime juice and Italian seasonings.

Note: I added the chicken so late in the process to prevent the chicken from getting too tough. You can add it a litle earlier if you wish.

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.

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.

Tofu Tava Fry

Ingredients:

Half slab of an extra firm Tofu

1/4 cup All purpose flour

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

1/4 tsp each of mustard seeds

Dash of asofoedita

1.5 cup onions, chopped lengthwise

1/8 cup cilantro

1 tsp turmeric powder

3 kokums

1 green chilli, slit

1 cup chopped green peppers, square cut

2 eggplants, cut into fours

1 clove garlic

1 tsp ginger, chopped

MDH Tava masala

Salt and black pepper

Green onions, 2 stalks chopped

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

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