Chawal Ke Pakore / Leftover Rice Fritters

                                                                     

If you are in the mood for a quick snack then you can't do better than this!! All you need is some leftover rice and a few other ingredients and you can make these crispy, delicious pakore ( fritters)! It is an awesome recipe that will leave people wondering about the secret ingredient. My advice? Keep them guessing!!

As a homemaker one tries to make exact portions of  food, that is enough to satisfy the appetite but not in excess.  Quite often that just does not happen and one is left with extra food. Throwing away food is not even an option as it has been drilled into me from a young age to respect food and not waste it. So the challenge is to re invent dishes so that one can use leftover food and present it in a new avatar. This is one such recipe that serves the purpose.

Ingredients: 

1 cup cooked rice
2 tbsp yoghurt
3 tbsp besan ( gram flour)
1 small onion, finely chopped
1 tsp crushed garlic
1/2 tsp green chilly, chopped
2 tbsp methi ( fresh fenugreek leaves), finely chopped
Salt
1/4 tsp red chilly powder
1/2 tsp cumin powder
Pinch of baking soda

Method:  Finely chop the onion, garlic and methi.  Mash the cooked and cooled rice.

In a bowl assemble all the ingredients.... rice, onion, garlic, methi, besan, yoghurt, salt, cumin powder, red chilly powder and green chilly. Mix everything well, making sure batter is neither too thick nor runny, and leave aside for few minutes. Add baking soda and mix well.

In a heavy bottom pan heat oil. Form balls of the mixture and drop into warm oil. Make sure oil is not too hot. Fry till the pakore ( fritters) turn golden brown. Remove on to an absorbent paper. Serve hot with chutney or ketchup.

                                                                      

Paneer Makhani / Cottage Cheese Curry Cooked in Butter

                                                                               

                                                                         

My neighbour Jennifer's daughter Prithvi was here in Dar to spend her summer vacation with her parents. Jennifer, being a fantastic cook and a doting mother, went on an overdrive to make all her daughter's favourite dishes. We got to share in the culinary fest as invariably Jenny or Prithvi would come by to give us a generous helping of the special dish prepared. I too joined in the fun, making a few recipes specially for Prithvi. It is always lovely cooking for children. Their appreciation and enjoyment is heart warming. As the time drew near for Prithvi to leave, I wanted to make one last dish for her.....something  really nice. After much deliberation I decided to make this old faithful recipe " Paneer Makhani".

Paneer Makhani, also called Paneer Butter Masala, is a restaurant style dish in which paneer cubes are fried and then simmered in a rich gravy of butter, tomato, cream and spices. The delicious blend of tomato and cream is what gives this dish it's distinctive flavour.

Ingredients:

500 gm paneer ( cottage cheese)
3 tbsp butter
1 tsp garlic, chopped
2 onions or 1/2 cup onion paste
1 tbsp ginger garlic paste
1 cup tomato puree
1/4 cup cream
1 tsp red chilly powder
1/2 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp whole spice powder ( garam masala  powder)
1 tsp Kasoori Methi ( dried fenugreek leaves)
Salt to taste
Whole spices: 1 bay leaf, 1 inch cinnamon, 2-3 cloves, 1 black cardamom
Oil to fry paneer
Coriander leaves to garnish

Method:  Cut paneer in cubes and deep fry in hot oil till golden in colour. Remove and keep aside in a bowl of salted water. Chop the garlic and coriander leaves. Blend onion into paste.

Heat butter in a heavy bottom pan and add whole spices - cloves, cinnamon, bay leaf and cardamom. Add garlic, saute for a minute and then add onion paste. Saute for couple of minutes until the water dries up and it changes colour slightly. Mix tomato puree, ginger garlic paste,coriander powder, red chilly powder, turmeric powder, salt and add. Cook for two minutes. Add cream, reserving some for garnish. Stir till  mixture dries out. Add one cup of warm water, lower flame and cover. Let it simmer for five minutes. Uncover, add paneer, garam masala powder, kasoori methi and some of the coriander leaves. Cook for two minutes. Serve, garnished with cream and remaining coriander leaves.

                                                                             

                                                                       

Lauki Ka Bachka

                                                                             

Sometimes a simple recipe gives as much joy as an elaborate one, don't you think? The recipe I am sharing here today is a delightful little gem which I am sure anyone would enjoy. Even those who are not too fond of lauki ! This crispy, savoury treat can be assembled in no time and eaten at meal times as a crunchy side dish or on it's own as a snack with chutney.

I managed to get a really tender and fresh lauki from the mboga ( Swahili for vegetable)seller the other day and thought it was ideal for bachka. Similar to pakodas or bhajias, it is called bachka in Eastern UP, Bihar and Jharkhand where it is very popular. It is a particular favourite with my husband as it reminds him of his childhood years in Ranchi.

Ingredients: 

1 cup lauki ( bottle gourd), round slices
3 tbsp besan  (gram flour)
1 tbsp rice flour
Pinch of baking soda
Salt to taste
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp ajwain ( carom seeds)
Oil to fry

Method:   Peel lauki and cut in fine, round slices. Wash, drain, wipe and leave to dry on a paper towel.


                                                                         

Sieve besan and rice flour. Add ajwain, salt, turmeric powder and chilly powder. Make a thick batter using sufficient water. Whisk well to avoid any lumps. Leave aside for 10 to 15 minutes. Add baking soda and mix.

                                                                           

In  a heavy bottom pan heat oil. Dip lauki slices in the batter. Tap off the excess batter and drop in oil. Do not stir immediately or the batter will separate. Let it firm up a little and then flip side. Fry till golden and remove on to an absorbent paper.                  

                                                                             

Preferably get a tender lauki which has no or soft seeds. To get crisp bachka make sure you dry lauki before dipping in batter. The batter should not be too thick or runny. It should be medium thick. Also , make sure to tap off the excess batter before dipping in oil. Do not overcrowd the pan....fry few at a time. The oil should not be too hot or the lauki will not cook. The batter should be whipped well and then allowed to rest for a bit, which will ensure the bachka puff up while frying

Kesar Peda

 
                                                                         

Coming out of a shop in town a few days back I saw a man selling what looked like khoya in the street. I was intrigued. Was it possible that khoya could be sold by a roadside hawker here in Dar es Salaam?? Seemed unlikely. I was sorely tempted to buy but held back not knowing what sort of quality it would be, if it was indeed  khoya. But the incident kept niggling at the back of my mind and I happened to mention this curious fact to the proprietor of the shop from where I regularly buy paneer, fresh cream, butter, etc. It is a tiny shop but the quality found there is the best. He told me that it was quite possible that what I had seen was khoya and that he himself stocked khoya! I gave him a  disgruntled look that said " Now you are telling me ?!!?? After five years of visiting your shop??!!?"

I haven't used khoya in ages! For the longest time I have been ignoring recipes that contained khoya as it was not available here in Dar es Salaam. Oh, I have made khoya from scratch a few times but it is a long, time taking process in which milk is stirred over low flame until it thickens and then dries up to form khoya. To be able to get ready khoya seemed like taking a leap from step one directly to step 5! I couldn't believe my luck!

Once I got the khoya  home and the excitement settled down a little  I  wondered what to make with this precious ingredient. This simple peda recipe seemed like a good idea.  Kesar Peda derives it's name from the use of saffron in the recipe which is called kesar in Hindi. It is a traditional sweet  and is easy and quick to make, ideal for festive or auspicious occasions.

Ingredients: 

250 gm khoya/ mawa  ( dried milk)
1/4 tsp kesar ( saffron)
Drop of yellow food colour
3 tbsp sugar, powdered
1/2 tsp cardamom powder
1/4 cup warm milk
1 tbsp almonds, chopped
1 tsp ghee

Method:  Crumble the khoya.  Soak kesar in warm milk for few minutes. Add the food colour also to the milk. Powder sugar with cardamom seeds. Chop almonds.

Stir khoya over low to medium heat in a heavy bottom pan. Keep stirring until the khoya  softens and melts. Add sugar and cardamom powder. Also add the kesar and milk. After a little while the mixture will begin to thicken and leave sides. Remove on to a greased plate. After it is cool enough to touch, knead the mixture lightly to form a smooth dough.  Pinch off a lemon sized portion and shape into a ball in your palms. Press lightly  to flatten. Using your thumb create a dent in the centre and place chopped almonds. Form all the pedas in a similar fashion. The pedas will firm up more as they cool down completely. Store in an airtight container and consume within few days. 

Mathri

                                                                           

While staying at my friend Padmaja's place in Lucknow few months back, my daughter and  I became addicted to mathri.  It was still fairly cool at that time and mathri tasted just so good with adrak wali chai( ginger tea). Without realising it, we would end up eating several at one sitting. Tea times apart, it was the snack of choice that we reached out for in between meals or  the minute we returned from somewhere. It was good that the supply of mathri was plentiful and unending! We certainly demolished a good bit while we were there. My daughter even got some packed so she could enjoy some last ones at the airport!

The mathri that we enjoyed so much were made by Rama, a lady who helps out at Padmaja's place. Rama is an ever smiling and gentle person, who is tiny in stature but big of heart.  She used to make the mathri with so much enthusiasm and affection that it is no wonder they tasted so great! I made sure I took the recipe from Rama before leaving. Back home I  used the recipe to make mathri and it came out just as nice. Since then, there has been  a continuous stock of mathri at home.

Crisp and flaky mathri is a popular tea time snack across India. It can easily be made at home without too much effort and stored for couple of weeks.

Ingredients:

1 cup maida ( refined flour)
2 tbsp sooji ( semolina)
2 tbsp ghee ( clarified butter)
1/4 tsp ajwain ( carom seeds)
Salt to taste
Water to knead
Oil to fry

Method:     Sieve flour, add semolina, salt, carom seeds and ghee.  Use your fingertips to  mix in the ghee with the flour till it looks like breadcrumbs. Now gradually sprinkle water little at a time, to prepare a firm dough. Cover with a  damp cloth and keep aside for half an hour

Knead the dough again lightly and divide it into approx 25 equal parts. Place one portion on the rolling board, flatten slightly and then roll out into a  round shape of about 2 inch diameter, using a rolling pin. Make pricks on it with the help of a fork, to prevent it from puffing up. Roll out the others in  the same way.

Heat oil in a heavy bottom pan. When flame is medium hot drop  4 - 5 pieces in it. Lower the flame and let it fry till light golden. Take out and place on an absorbent paper.  Store in  an airtight container when cool.


                                                                     

Here is Rama, whose recipe for Mathri is given above! The nicest person!!

Mutton Curry In A Hurry

                                                                             

I don't cook mutton curry all that often. So, on the rare occasions that I do, it becomes a special event for me and I take it quite seriously. I pore over my recipe books before selecting a recipe to make. I follow all the step wise instructions, do the prep work meticulously- either a few hours or even a day before. Sometimes though, things don't work out as we would like it too.

The last time I made mutton curry I could neither look up any recipe nor do any prep work. It was a  ' get,set and cook' sort of scenario. The rushed effort however turned out so good that I thought it might be worth sharing this recipe of " mutton curry in a hurry".

This recipe is ideal for the young folks out there who appear to be perpetually in a hurry. While it takes considerably less time as compared to other mutton recipes, it is just as  delicious.

Ingredients:

1/2 kg mutton ( goat meat)
2-3 onions ( or 1 cup ), finely sliced
1 tbsp ginger garlic paste
2 tomatoes, chopped
2 tbsp yoghurt
1 tbsp coriander powder
1 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
4 tbsp oil
1 tsp whole spice powder ( garam masala powder)
Whole spices: 4 cloves, 1 inch cinnamon, 1 black cardamom, 1 bay leaf, 1 tsp cumin seeds, 1/2 tsp black pepper corn, 2-3 green cardamom
Fresh coriander leaves to garnish

Method:  In a heavy bottom pan heat oil and add the whole spices. Add the onion and stir for a minute or two. Add the mutton and saute for few minutes till it changes colour. Add the ginger garlic paste, tomatoes, yoghurt and the spice powders - turmeric powder, red chilly powder, coriander powder, whole spice powder and salt. Stir over medium heat till the liquid dries up, oil separates from the mixture and the colour and aroma seem just right.  If, however, the raw smell hasn't gone away, sprinkle little water and stir some more till you get the desired result.Then add  one and  a half cup of warm water and transfer to a pressure cooker. Lower heat after first whistle and let it cook on low heat for about 30 minutes. Once steam releases, open the pressure cooker and check if the mutton is tender. If not done, add little more water and pressure cook for further ten to fifteen minutes. Garnish with plenty of chopped coriander leaves before serving.  

Gajar Ki Barfi / Carrot Sweet

                                                                           
                                                                         

In India we have an age old tradition of offering mithai ( Indian sweets) and water on arrival to any visitor who comes home. This courtesy is extended not just to relatives and friends  but even to the casual visitor or even someone who has come for some work. It is not a big deal but if you think about it... this simple gesture not only extends a warm welcome to the visitor but also provides instant sustenance. The sweets can be home made, bought from some popular sweet shop or the branded options now available.

Recently I visited  Niru Mausi, (my maternal aunt) in Lucknow and was served Gajar Ki Barfi which she had made herself. It was so amazingly delicious that I couldn't resist asking Mausi for the recipe. Made with very few ingredients this recipe is  easy and takes little time. The grated carrots are lightly fried to soften and then cooked with sugar and milk powder till firm enough to set.  I have now tried it out several times and it never ceases to delight. If you are in the mood for a traditional Indian sweet this is a nice recipe to try.

 Ingredients:

3 cups carrot, grated
1 cup milk powder
1/2 cup sugar
2 tbsp ghee ( clarified butter)
1 tsp cardamom powder
1 tbsp almond slivers
1 tbsp each raisins and chopped cashew nuts ( optional)

Method:   Wash carrots well, peel and grate finely.

In a heavy bottom pan heat ghee and add the grated carrot. Saute on a low flame until carrot softens, the water from carrots dries up and carrot gets lightly fried. Add the milk powder and mix well. Also add the sugar and cardamom powder. Keep stirring. The sugar will melt and the resultant liquid will help bring everything together. Stir till the mixture leaves sides and forms a ball in the centre of the pan. Take out and spread on a greased tray. Spread the almond slivers on top and press down lightly. Allow to cool completely. Can also place in the refrigerator to set. Cut into squares when set.

Before removing from the flame I added a tbsp each of chopped cashew and raisins. This is optional however, and you can avoid it if you want.

                                                                           

Spinach Corn Quesadillas

                                                                         

As both my kids live far away, it is a huge treat for us when they visit. My younger daughter was with us recently and it was truly special having her. A major highlight of the visit of course were mealtimes. I always feel food is not just something we need to sustain ourselves. It is so much more! It reflects the joy felt while cooking, the enjoyment  while eating together, and  the wonderful memories that are created in the process, which are savoured long afterwards. Even before my daughter reached, I began planning recipes to make for her, and then stocking up on all possible ingredients for various dishes. I wanted to pack in as many recipes as I could in the short time available. Apart from all the old favourites I  longed to make my daughter try out some new recipes that I had learned.

My daughter was mostly keen to have Indian food as that is what she misses. One evening however I insisted she try these quesadillas which is a fairly recent addition to my recipe book. She loved them! I hope she will try it herself too as it is fairly simple and a fun recipe with the crispy crust and cheesy filling.

Ingredients:

For the tortillas

1 1/2 cup refined flour
1 1/2 cup whole wheat flour
2 tsp butter
2 tsp salt ( or as per taste)
1/4 tsp baking powder
1 cup warm water

For the filling

2 cups chopped spinach
1/2 cup corn, whole kernel
1/2 cup mushroom, sliced
Salt as per taste
1/2 tsp black pepper powder
1 tsp garlic, finely chopped
1 tbsp olive oil
1 tbsp butter
1/2 cup cheddar cheese
1 cup mozzarella cheese

Method:   To make the tortillas: Sieve the refined and whole wheat flour and add salt, butter and baking powder. Knead using warm water till a firm dough is formed. Cover and rest the dough for a little while. Pinch off a piece of the dough and, using a rolling pin, roll out into a  circle of approx 6 inch diameter. Place on a warm tawa ( flat pan/ skillet) and cook lightly on both sides. Make the remaining tortillas in a similar way.

To make the filling: Heat olive oil and butter in a pan and add finely chopped garlic. After a few seconds add spinach. Cook till all the water dries up. Add corn and mushroom and season with salt and pepper. Grate cheddar and mozzarella cheese and keep aside.

To assemble: Place a tortilla on warm tawa. Spread the spinach, corn and mushroom filling on tortilla. Cover with the grated cheddar and mozzarella cheese. Put another tortilla on top and press down lightly. Cook on both sides adding little oil or butter for a crispy finish. Serve on a plate, cut in wedges.

Beetroot Rice

                                                                                                                                                   

                                                                                                                                                                                                                       

If you have never had this dish before you might find the shocking pink colour  a bit startling. Go beyond that however and you will love it! Believe me, it is not one of those fad dishes that just look exotic! Beetroot Rice is truly special on all counts...appearance, taste and nutrition.

I nearly always have beetroot in my refrigerator. It helps that it doesn't spoil fast and can be stored for a long period of time. I enjoy adding beetroot to salads, making raita ( spiced yoghurt) with it, or blending it for a yummy drink. Occasionally I make beetroot sandwiches, cutlets, or like this time, Beetroot Rice.

One day last week, after a heavy tea which left appetites low, a light dinner seemed like a good idea. A quick peek in the fridge revealed cooked rice and boiled beetroot. Without expending much effort ( my energy levels were also low!!), I rustled up this delicious Beetroot Rice. It was perfect! Just what one could wish for! Light, aromatic and totally satisfying!

Ingredients: 
1/2 cup boiled beetroot, grated
3 cups cooked rice
1/2 cup onion, sliced and fried crisp
1 green chilly, finely chopped
1 inch ginger, finely chopped
Salt to taste
1 tsp lemon juice
1 tbsp oil
1 tbsp butter
1 tsp mustard seeds
1 tsp  urad dal ( split, dehusked black gram)
Few curry leaves

Method:    Cook rice and let it cool completely.  Fry sliced onions till brown and crisp. Boil beetroot in plenty of water till soft, remove skin and grate. Finely chop ginger and green chilly.

In a heavy bottom pan heat butter and oil. Add mustard seeds and  urad dal. When they begin to splutter add ginger, green chilly, curry leaves and fried onion. Stir for few seconds and then add cooked and cooled rice, boiled and grated beetroot, lemon juice and salt.  Lower flame, cover and let it cook for a couple of minutes. Serve hot.

If you like you can add some vegetables to the Beetroot Rice. Veggies like potatoes, green peas,carrots, french beans etc would go very well with it. Enjoy it as a one pot meal with a raita or serve it as a side dish along with other dishes.

Mughlai Veg Korma

                                                                             

There was a time when I used to be addicted to TV shows...serials, reality shows, award shows... I used to watch them all! Thankfully I got over that phase. Now, when I do switch on the TV, I tend to choose food based shows. I find them comforting to have on while I am cooking or doing something. And, I have to admit, I have learned quite a bit from them too. Despite cooking for my family for so many years, there are still so many handy tips and useful ideas one can pick up apart from new recipes.

I got this lovely recipe from  a cookery show on TV.  I loved it the very first time I tried it. It is ideal for entertaining and perfect for those times when one is in the mood for something rich and sumptuous...that gives a restaurant feel.

Ingredients: 

1 cup cauliflower, cut in florets
1/2 cup french beans, cut in small pieces
1/2 cup carrots, cut in small pieces
2 tomatoes, pureed
1 onion, chopped
2 tbsp tomato paste
1 tbsp ginger garlic paste
2 tbsp oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp  Kashmiri chilly powder
1/2 tsp turmeric powder
Salt to taste
1 tsp whole spice powder ( garam masala powder)
1 tsp kasuri methi
1/4 cup cream
15 cashew +1 tbsp raisins soaked and ground
Fresh coriander leaves to garnish

Method:   Cut the cauliflower in florets.  Cut the french beans and carrots in small pieces. Finely chop onion and puree the tomatoes with little water. Soak cashew and raisins in little water and then grind coarsely.

In a heavy bottom pan heat oil and add the onion. Saute till onion turns light brown. Add ginger garlic paste. Stir for half a minute. Add tomato puree, turmeric powder, chilly powder, coriander powder, cumin powder, salt and whole spice powder. Mix well. Add the tomato paste and a tbsp or two of water. Cook for a couple of minutes. Add the vegetables....cauliflower, carrot and french beans. Saute for two minutes and then add 1/2 cup water, lower heat and cover. Cook until the vegetables are still crunchy but softened. Add the cashew and raisin paste. Stir. Lastly add the kasuri methi  and cream. Garnish with coriander leaves and serve hot.