Undhiyu Style Mix Veg

Undiyu is a Gujrati (north Indian) dish that is pretty intricate and takes a while to cook - I remember the Gujju side of my family used to sit all day prepping the vegetables and the fritters that go along with the dish. I skipped the fritters in my recipe as I wanted something healthy. And also my undhiyu is not the real undiyu - it is just a mixed veg dish based on Undiyu - but it tasted very close to the real deal and was super duper easy!

Ingredients:
3 cups of Surti Lilva Beans

Vegetables:
1 sweet potato, cut in medium square pieces
2 small potatoes, cut in medium pieces
Half medium eggplant, cut in medium square pieces
Prep the veggies - drizzle oil on the veggies and set aside

Ground Masala:
1.5 cup shredded coconut
2 green chillies
2 to 4 cloves of garlic
1 inch ginger piece
Make a  paste of the above ingredients while adding very little water.

Spices:
Carom seeds or ajwain
Asofoetida or Hing
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder

1. Heat oil. Add 1/2 tsp ajwain seeds (carom seeds).  Add a dash of asofoetida.
2. Quickly add the cut veggies and toss gently with a spatula
3. Add salt, turmeric powder, cumin powder and coriander powder and mix so that the vegetables are coated with spices.
4. Now add the ground masala paste and mix well. Add the lilva beans and mix. Add a little water and mix. cover and cook until the vegetables are tender.
5. Adjust seasonings - salt/sugar/lime juice

Godi Batat

Godi Batat is a Kasar style recipe that my Surekha maushi (aunt) has been making for years for us. The best part of coming home from college during weekends or holiday breaks was walking into her home in Michigan on a cold snowy night to the aroma of this potato preparation. Many Indian dishes go with a certain other dish - For instance, butter chicken goes so well with Butter Naan or Pulav, Bhendichi Bhaji or Okra goes with regular phulkas, but there is no other way to eat this dish other than with hot steaming rice and ghee laden dal or marathi style varan.

Ingredients and method:

4 medium potatoes, cut in squares
1 medium onion, chopped
1 medium onion, sliced lengthwise
1 inch cinnamon stick
1 bay leaf
Pinch of clove powder
1/2 tsp ginger garlic paste
4 tsp tomato paste
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp cumin and coriander powder each
Garnish: Cilantro n Lime

Note: You have to cook this dish in a flat bottom stainless steel pan.

1. Heat oil (a little more than your usual measurement). Add the cinnamom stick and bay leaf.
2. When fragrant, add the lengthwise cut onions. Sautee for a few minutes
3. Add the diced onions and mix and continue sauteeing on low heat till they are translucent and browned.
4. Add the tomato paste and mix together with the onions. Sautee for a few minutes Add a little water and get the paste going. Sautee and cook till oil leaves from the sides of the paste. The onions should be soft and cooked but do not cook till they are too mushy.
5. Add turmeric powder, red chilli powder, cumin and coriander powder and sautee. Add a little water and cook for a few minutes.
6.  Add the potatoes and mix until the potatoes are well coated with the paste. Add some salt and mix.
7. Add some water and cook covered on low heat until the potatoes are tender. Garnish with cilantro and lime.

Note: In Step 7, you wil have to add very little water at a time to keep the potatoes from burning as they cook on low flame. I added water about three times through the process. Remember to cover and cook on low heat.

Baked Potatoes Fries

2 medium potatoes, peeled and sliced evenly lengthwise
Paprika powder
Garlic powder, unsalted
Onion powder, unsalted
Italian seasoning, a pinch
Turmeric, a pinch, optional
Sea Salt
Black Pepper, a pinch
Olive oil
Fish fry mix, optional
Fresh rosemary leaves

1. Preheat the oven to 350F
2. Meanwhile, in a ziploc bag or a sealable container, add the sliced potatoes.  Sprinkle a dash or two of all of the powders. Eyeball it. I would go easy on the garlic powder and Italian seasoning as they tend to have strong flavors. Set aside till oven is preheated.
3. Line a foil on a flat 8 by 13 oven tray.  Brush oil gently all over.  Spread the potatoes on the tray making sure they are all laying flat ie they do not overlap. Gently sprinkle some fish fry mix on the potatoes on the pan and gently toss.  Sprinkle with a pinch of rosemary leaves.
4. Bake for 15 minutes or until tender.
5. Now change the oven setting to broil on high and keep the tray on the medium rack. Broil for  few minutes. Serve hot.

Sizzling Chicken and Cheese in Broccoli Cream Sauce

Ingredients and Method:

There are five parts to this dish:
1. Potatoes
2. Chicken and cheese
3. Rice
4. Vegetables
5. Sauce

1. Potatoes (For recipe click: http://slurpnburp-mithu.blogspot.com/#!/2012/01/skillet-rosemary-potatoes.html)

2. Make the sauce:  For a quick sauce, I used the Cream of Broccoli soup.  Heat butter in a pan. Add half of the cream of broccoli soup. Add 1/4 cup milk and stir vigorously until no lumps are formed.  Add 1/2 tsp worcestershire sauce, 1/4 tsp soy sauce, black pepper, and cajun seasoning. Stir until well incorporated.

3. Use about a cup or two of leftover white or brown rice. Heat butter in a pan. Add the rice. Add salt and black pepper, garlic powder and set aside.

4. Boil the veggies in a stockpot until tender. Drain. Heat butter in a pan. Add the vegetables. Season with salt, black pepper, garlic powder, onion powder, and dried parsely.

5. I used four chicken tenderloins. You can use two chicken breasts. Butterfly cut the chicken and wrap with saran wrap. Pound the chicken down. For details visit http://slurpnburp-mithu.blogspot.com/2011/03/kickin-chickin.html#!/2011/03/how-to_02.html
Season the chicken with salt and black pepper.  Add butter to the pan. Add the chicken. Cook covered for 3 minutes. Flip and cook covered again for 3 minutes. Flip the chicken one more time and cook uncovered. Run a knife in the middle to see if the chicken is white in the inside.

5. Now lets put everything together. Heat skillet really hot. Rub butter all over the skillet.  Add the potatoes, chicken, and rice and veggies as shown. Pour the half the sauce over the chicken. And add cheese on the top. Cover with a lid so the cheese will melt. Serve hot. (Remaidner of the sauce can be used as a side)

Skillet Rosemary Potatoes

For years, my mother has been on my case about not "burning" food. But i keep arguing with her that that slight burnt taste is what gives my food an edge. In the process, I have burned so many of her precious pans. One day, I even did the Flambe trick - you know where you set the food on fire! That did not go too well. I was kicked out of the kitchen but ofcourse I couldn't stay out too long. Anyhow, so my theory is that searing or as my mom calls it "burning" the food, does give it the food a special kick.  So to ensure a fool proof sear, we bought this Lodge Logic skillet.  I cannot wait to try some yummy Sizzlers on it. But, thats for one of my non-busy days. Today, we will have to make do this with this pretty simple yet comforting potatoes recipe!

Baby Potatoes (About 12)
1 tsp Dried Rosemary
2 Tbsp chopped cilantro
1 finely chopped garlic
Salt and Black Pepper
Red pepper flakes (optional)
Butter

1. Wash the potatoes and submerge them in a pot full of cold salted water.  Bring to boil and cook until potatoes are slightly tender (About 10 minutes) Drain and submerge them in cold water. When slightly cooled, cut into halves.
2. Heat skillet until really hot. Add some butter and turn the heat down (it will smoke) - so have your ingredients ready to go.
3. Add the chopped garlic and give it a quick stir. Add the cilantro and stir. Add rosemary and sautee until fragrant.
4. Now spread some more butter throughout the pan. Place the potatoes face side down picking a little garlic and rosemary at a time (ie spread the garlic and rosemary around).
5. On low heat continue to sear the potatoes until they get a good golden brown color. Add salt and black pepper. I also tipped them a little towards the end to sear the skin. Sprinkle some red pepper flakes.

Potatoes are ready!

Note: I left the skin on the potatoes. You can choose to peel the skin off.

Samosa Chole Chaat

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

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

Method and Ingredients:

2 15oz cans of Garbanzo beans

2 medium onions, finely chopped

2 roma tomatoes, finely chopped

2 tsp Badshah Chholle masala

1 tsp Badshah Chana masala

1/2 tsp turmeric powder

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

Grind together to make a paste of the following:

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

2 1 inch pieces of ginger, finely chopped

Garnish:

Some finely chopped onions and tomatoes

Chopped cilantro

Pinch of Chaat masala

Thin sev (available at Indian grocery store)

Tamarind and Mint Chutney (available at Indian grocery store)

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

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

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

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

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

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

Serve hot.

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. 

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).