Irish Tea Cake

Okay, there is no tea in this cake!  It is a simple, wholesome cake that is great with tea or coffee.  I have made it several times and it has never disappointed.  It is a dense, hearty cake that will stay for several days without spoiling or losing it's taste or texture.

Ingredients:

1 3/4 cups all purpose flour
1 cup white sugar
2 eggs
1/2 cup unsalted butter, softened
2 tsp baking powder
1 1/2 tsp vanilla essence
1/2 tsp salt
1/2 cup milk

Method:   Preheat oven to 175 degrees C. Grease and flour a 9 inch round baking dish.

In a bowl cream together the butter and sugar till light and fluffy.  Whisk the eggs with the vanilla essence and add to the butter sugar mixture.  Mix well until fully incorporated. Combine the sieved flour, baking powder and salt and  add to the batter alternating with milk. If the batter is too stiff you can add little more milk. Spread batter into the pan.  Bake for 30 to 35 mins or until a toothpick inserted in centre comes out clean.  Remove from the pan and cool cake on a wire rack and then turn onto a plate.

 A tip for those new to baking.  Vanilla essence, added to eggs, erases the smell of eggs from cake.  This is why, whatever the flavour of cake being made, vanilla essence is added to the eggs.

Coffee Walnut Cream

This is one of those handy dessert recipes that you can turn to if you are short of time.  At the heart of this recipe is the trusted custard which is combined with coffee to transform it and then layered with biscuit and topped with cream and walnuts.  Pure delight! Who says one has to labour hours to concoct a mouth watering dessert.  You can do it in minutes and wow your guests.  Then again why wait for an occasion or guests?  Make it any day and enjoy.


Ingredients:

2 cups Milk
2 tbsps Sugar
1 tbsp Vanilla Custard Powder
1 tbsp Coffee
1 cup cream
1/2 cup walnuts
1 small packet biscuit
2 tbsp choco chips


Method:  Make thick custard with milk, sugar and custard powder. Add coffee to this.  Let it cool a little.Crumble the biscuits coarsely.  Do not powder.

In a serving dish put a layer of the coffee custard. Over it gently place the coarsely crumbled biscuits. Pour the remaining custard over the biscuit layer. Now sprinkle part of the walnuts. Cover with the cream. Garnish with choco chips, remaining walnuts and biscuit crumbs. Chill for few hours in the fridge.

Instead of biscuit layer in the centre you can place cake.  If you like you can lightly sweeten the cream.  Add extra sugar to the custard if you prefer it sweeter.

Lauki Ka Thepla

For those not familiar with theplas, they are a sort of chapati/ paratha eaten in Gujarat.  Theplas can be made either plain or  with other ingredients like lauki, methi etc.  What is nice about theplas is that unlike parathas or puris, they can be eaten without any accompaniment too.  Roll it up and eat it as a snack with tea.  Another plus point with theplas is that they stay soft and fresh for several days. In Gujarat, apart from being part of regular meals, theplas are taken while travelling and on outings.  My kids used to take a huge amount of theplas when returning to college after vacations and it used to last them several days.

1 1/2 cups whole wheat flour
3 tbsp gram flour ( besan)
3/4 cup grated lauki
2 tbsp curd
1 tbsp oil
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
Salt to taste
2 green chillies ( optional)
1/2 inch ginger ( optional)
Oil to fry

Method:  Peel and grate lauki. Add red chilli powder, cumin powder, coriander powder, turmeric powder and salt to it. If you want you can also add green chilli and ginger paste.

Mix well with the lauki and keep aside for few minutes.  The lauki will release its juice.  Now add the whole wheat flour and besan.  Also add oil and curd.  Knead well into a firm but smooth dough. If needed a little more curd can be added.

To make thepla keep a tava on the flame and let it heat a little.  Roll out a thepla, just like a chapati. Place on the warm tava.  Let it cook on one side and then flip it to the other side.  Apply oil. Similarly apply oil on the other side also.  Remove on to a plate.

Theplas can be enjoyed either hot or cold. If  you intend to serve theplas later then you need to put little more oil to keep them soft.  For immediate use less oil is needed.

Instead of wheat you can make theplas with a combination of bajra, jowar and besan.  And in place of curd you can use water.

Kheer

Kheer is the most traditional dessert of India and it is generally made on all auspicious occasions. Most regions of India make kheer though it could be called by a different name.  In the southern states it is called payasam while in Bengal it is called  payesh and so on.

I like thick, creamy kheer, lightly sweetened, with lots of nuts and raisins, flavoured with cardamom and nicely chilled.  Without doubt, a well made kheer can stand its own among the best of desserts.  And for us Indians, kheer means home, it means festivals, it means love.

Ingredients:

1/2 cup rice
1 litre milk
1/2 cup sugar
1tbsp ghee
1 tsp elaichi powder
1/4 cup nuts and raisins


Method:     Soak the rice for 30 minutes.  In a heavy bottom pan, add ghee and rice.  Fry lightly.  Put the milk to boil. When it starts boiling add the milk to the rice. Lower heat and keep stirring till rice is tender and milk gets thickened to desired consistency. Remove from heat. Let it cool down a little and then add sugar and cardamom powder. Garnish with nuts and raisins.   Chill in the refrigerator.

I prefer not to add sugar in the early stages as it hampers the softening of the rice. You can add more milk if needed.  Some qualities of rice take longer to cook. The quality of milk also makes a difference.

Baby Potatoes in Spinach Gravy

This recipe is a slight deviation from the traditional aloo palak so popular in North India.  Instead of using regular potatoes I have cooked whole baby potatoes in  a spinach gravy.  It makes it at once different and yet retains the charm of the original recipe.

Ingredients:

 1 cup Spinach puree
 10 -12 Baby Potatoes
 1 cup onion
1 cup tomato puree
1 inch ginger
4-5 cloves garlic
1 green chilly
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
1 tsp all spice( garam masala) powder
Whole spices:  2 cloves, 1 black cardamom, 1/2 inch cinnamon, 1 bayleaf
2 tbsps cream or milk ( optional)
3-4 tbsps oil
Garnish: ginger juliennes

Method:   Pressure cook potatoes.  Don't overcook and make them mushy.  When boiled, peel skin and fry lightly in 2 tbsps of oil.  Keep aside. Blanch tomatoes and make puree.  Put the spinach in boiling water with a pinch of salt and pinch of sugar.  Remove just the leaves after a minute or so and puree with green chilly.  Keep the water in which spinach has been boiled for use later.  Now grind the onion, ginger and garlic to a fine paste.  Once we have these three pastes ready and the potatoes fried we come to the actual cooking.

Take a heavy bottom pan.  Add the oil and then put the whole spices - cloves, cardamom, cinnamon and bay leaf.  Now add the onion ginger garlic paste.  Fry till  all the water dries up and then add the dry spice powders like turmeric powder, red chilly powder and salt.  Immediately after that add the tomato puree and fry well till oil separates from the masala.If you like you can add the cream or milk at this stage and fry a few minutes further till it is incorporated into the masala.  Now add the spinach puree, the water in which spinach was boiled and the potatoes. Cover and let it  simmer on low heat for a few minutes.Sprinkle the garam masala powder.  Serve hot garnished with ginger juliennes.

Instead of cream or milk you can add a tbsp of gram flour( besan) or maize flour ( makki ka atta) dissolved in little water to balance the gravy and give it a tinge of sweetness.  But this you would have to add just after you add the spinach.

Namak Para

                                                                       
                                                                               

Namak paras are an excellent tea time snack popular across India. Prepared from  flour and deep fried in oil, these diamond shaped  savoury crispies are fairly easy to prepare and store.  It is a good idea to make these Namak Paras and keep for guests or for those odd times when hunger pangs strike.

Namak Paras are also prepared in a lot of households during festivals to balance the overdose of sweets.  I used to find that many a guest would refuse sweets but wouldn't mind taking a few Namak Paras.

Ingredients:

1 cup all purpose flour ( maida)
1 tbsp  ghee
1/2  tsp salt or as per taste
1/4 tsp kalonji ( nigella  seeds)
Pinch of baking soda
Water to knead

Method:   Sieve the flour with the baking soda and salt.  Add kalonji and ghee.  Mix well.  Rub the ghee and flour thoroughly with fingers to incorporate the ghee into flour.  Add water gradually to form a firm but smooth dough.  Keep aside for 15 to 30  mins covered with a damp cloth.  Take a medium sized ball  from the prepared dough and, with the help of a rolling pin, roll  it out  into a circular shape on a floured board. Make sure that the rolled out round is neither too thick nor too thin.  

 

Now  using a knife make criss cross marks and  cut out diamond shapes.

Heat oil in a wide pan, add the diamond shapes or the namak paras, and fry on medium heat. Lower heat after a couple of minutes and continue to fry till light golden and crisp.  Remove on absorbent paper.  Store in airtight container once completely cooled.

Dhabe Ki Daal

                                                                         

This dal recipe is dedicated to the wonderful highway dhabas (small rustic restaurants) of India.  If you have not eaten at a dhaba, believe me, you have missed something.  The dhabas of Punjab especially, are well known for their excellent food.  Next time you are travelling through India give the fancy restaurants a miss and try the rustic fare offered by the dhabas; food that is steeped in tradition, food  which is close to India's rich culture, that brings alive the warmth of India's hospitality.  The dhabas may not be much to look at but don't go by appearances, the food will be finger licking good.

 Ingredients: 

1/4 cup rajma (Red kidney beans)
1/4 cup chana dal ( split chickpeas)
1/2 cup urad dal, ( whole black gram lentils)
2 medium onions
8 cloves garlic
2 green chillies
3 medium tomatoes
4 tbsp oil
1tsp red chilly powder
1 tsp cumin powder
3 tbsp butter
Salt to taste
1/4 cup coriander leaves
1 tbsp kasuri methi ( dried fenugreek leaves)

Method: Soak the urad dal, chana dal  and rajma in plenty of water overnight or at least 6 hours. Finely chop onions, garlic, green chillies and tomatoes.  Drain dals and rajma, add six cups of water and pressure cook for half hour or till cooked.

Heat oil in a heavy bottom pan and add chopped garlic, stir fry till light brown.  Add the chopped onions and green chillies and saute for 5 mins or until the onions are golden brown. Add the red chilly powder, cumin powder and stir lightly.  Add the chopped tomatoes and cook on high heat for 3 to 4 mins stirring continuously.  Pour the cooked dals, rajma and butter and mix well.  Add salt, chopped coriander leaves and cook on low heat for 10 mins, stirring all the while.  Crush kasuri methi between the palms and sprinkle on the dal.  Serve hot.

Mutton Korma

                                                                             

I find youngsters these days are reluctant to try out mutton recipes. The reason, they say, is that chicken is easier to cook.  This is not so.  Mutton is equally simple to cook.  I am sharing here an easy but delectable mutton recipe which, I hope, will find some takers.

This recipe has its roots in  Mughlai cuisine.  Traditionally it comprises of meat cooked with a combination of spices including coriander,blended with yoghurt and cooked over a low flame to incorporate all the juices into the meat.

Ingredients:

500 gms mutton
2 tbsp ginger garlic paste
2 cups yoghurt
2-3 onions
1 tsp red chilli powder
1 tbsp coriander powder
1tsp cumin powder
1 tsp all spice ( garam masala) powder
Salt to taste
Oil to fry onions
3 tbsps oil to cook
Coriander leaves to garnish

Method:   Peel and slice onions finely.  Fry them till they are brown and crisp.  Remove on to an absorbent paper.  Grind the fried onions in blender with yoghurt.  Marinate mutton with onion yoghurt mixture, ginger garlic paste, salt, red chilli powder, coriander powder, cumin powder and  all spice powder, Keep aside for 15 mins to an hour. Always marinate in the refrigerator. Do not leave outside.

In a heavy bottom pan put oil and add the mutton with the marinade.  Let it cook on low heat till all the water dries up and oil separates from masala.The mutton should be well fried by this time but if it isn't then sprinkle some water and continue to cook. When mutton is nicely fried  add 1 1/2 cup hot water and cover and let it cook on low heat till mutton is cooked. Or you can pressure cook. Before serving adjust seasonings as per taste and garnish with green coriander leaves.

Unlike other recipes where coriander powder is the minor player, here it is the star player. I dry roast whole coriander and grind to get fresh coriander powder which further enhances the taste.

If you like you can add fresh cream and cashew paste to get a really rich gravy turning this recipe into a Shahi Korma!!

Masoor Dal Soup / Red Lentils Soup

                                                                             

What do you do when you catch a cold?  Get medicine? Take rest? Wrong! I look for recipes to pamper myself with! I take the saying "feed the cold..." quite literally!!

Here is what I made while nursing a wretched cold.  A spicy soup which is nutritious and tasty.  Aah! Already feeling better :)

Ingredients: 

1 cup red masoor dal
3 sliced onions
3 tomatoes
4 cloves garlic, crushed
1/2 tsp red chilli powder
3 tsp curry powder ( or sambar powder)
1 tbsp ghee
Salt to taste
1 Lemon


Method:  Heat the ghee in a heavy bottom pan and fry the onions for a little while till they become translucent.  Do not brown.  Add the crushed garlic, red chilli powder and curry powder.  Fry for a minute. Add the tomatoes,washed red masoor dal and 6 teacups of water and transfer to a pressure cooker. When cooked, pass the mixture through a sieve.  Boil for few  mins.  Add salt.  Sqeeze juice of a lemon. Serve hot.

Instead of curry powder I use sambar powder.

Paneer Tikka Kathi Roll

If you thought healthy stuff is dull fare check out this recipe! Whole wheat chapatis are stuffed with a spicy and tangy paneer filling to make this kathi roll.  Even a person with the most picky appetite will not be able to resist it, that is for sure!  The recipe is simple enough but the presentation makes the difference. It is always a good idea to keep introducing changes in the daily menu.  This will make it challenging and fun to the person doing the cooking and also enjoyable for the members of the family. Monotonous food can kill the most robust of appetites!

Ingredients:

1 cup paneer
1/2 cup onion cubed
1/2 cup capsicum cubed
1/2 cup tomatoes cubed, deseeded
2 tbsp oil

Marinade
1/4 cup thick curd
1tsp besan
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp chaat masala
1/2 tsp kasuri methi
1/2 tsp garam masala powder
Salt to taste

Chapati
1 cup whole wheat flour
1/4 cup milk
Salt to taste

Method:   Make chapati dough with whole wheat flour, salt and milk.  The dough should be like normal chapati dough.  Cover and keep aside.

Marinate paneer with all the above given ingredients namely yoghurt, red chilli powder, turmeric powder, ginger garlic paste, besan, kasuri methi, chaat masala, garam masala powder and salt to taste. Keep aside for at least 10 mins.

In a non stick pan add the onion cubes and fry lightly.  Also add capsicum and tomato and fry.  Do not overdo as the vegetables should retain their crunchiness.  Take out and keep aside.  In the same oil add the marinated paneer and fry on medium heat till the water dries up and oil separates.  Again, do not fry too much and let paneer get hard.  Close the flame and add the fried onions, capsicum and tomato.  Mix.

Take a medium sized ball from the prepared dough and roll out a thin chapati on a floured board.  Heat the tava and cook the chapati on both sides till cooked.  If you want you can add little oil on both sides of the chapati.  Take care that the chapati is soft and pliable.  Remove and keep aside. Continue to make the other chapatis in the same way.

To assemble the paneer tikka kathi roll,  place few spoonfuls of the paneer filling in the centre of a chapati and roll it up tightly.  Serve hot.

Kala Chana Masala

Kala chana may not be as popular and widely eaten as is Kabuli Chana but it is equally tasty.  Kala chana is full of protein and is a good source of energy for children.  I remember my kids' sports teacher used to always exhort them to eat kala chana to gain energy.  Indeed, instead of buying expensive food supplements for children feed them  nutrition rich dishes like this.

Ingredients:

1cup kala chana ( black chickpeas)
1 potato, cubed
2 onions, chopped
2 tsps ginger garlic paste
1 tomato
Salt to taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1tsp all spice powder
1/2 tsp kasuri methi
Whole spices: 2-3 cloves, 1 bay leaf, 1 inch cinnamon, 1 black cardamom
2 tbsp oil
1/2 tsp cumin
1 tsp grated ginger
Pinch of asafoetida
Garnish: Coriander leaves, chopped onion and lemon slices


Method:   Soak the kala chana overnight.  In  the  morning wash the chana well and put it to boil with 2 cups of water in a pressure cooker with the whole spices.  Cook the chana till it's tender. Discard the whole spices and keep the chana aside. Do not throw the water in which it was boiled as it will be used for the gravy.  Meanwhile peel and cut the potato in small cubes.  Chop the onions and puree the tomato.

In a heavy bottom pan add oil. When oil gets a little heated add cumin, grated ginger and asafoetida.  Now add the chopped onions.  Fry the onions till lightly browned.  Add the ginger garlic paste, Fry for a minute. Add the tomato puree, red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.  Stir fry till the masala is well fried and oil separates from it.  Now add the potato cubes and fry for a couple of minutes. Add the boiled chana along with all the water in which it was boiled. Cover and let it simmer for few minutes on low heat. Before removing from the flame add kasuri methi and all spice ( garam masala) powder.  Serve hot garnished with chopped onion, coriander leaves and lemon slices.  

Kala chana should be boiled really well so make sure it is well softened before proceeding with the recipe.  It could be a little difficult to digest for some people which is why cumin, asafoetida ( hing) and ginger is added.  

Pasta Arrabiata

This is a spicy pasta dish which is made from tomatoes, garlic and chilli flakes.  Arrabiata literally means "angry" in Italian which may refer to the chillies in the sauce.  This pasta should find favour with us Indians as we love our chillies.  A good pasta for the cooler months to keep us warm! Let's try!

Ingredients: 

200 gms pasta of choice
1 can of chopped tomatoes
     or
2-3 blanched and chopped tomatoes
1 medium onion, chopped
4-5 cloves garlic, chopped
2 tbsp tomato sauce
1 tsp chilli flakes
Salt to taste
1/2 tsp black pepper powder
1/2 tsp sugar
2 tbsp parmesan cheese, grated
1/2 tsp mixed herbs
3 tbsp olive oil

Method:   Cook the pasta in plenty of salted water until cooked "al dente". Drain and add a tbsp of oil to the pasta. Meanwhile chop the onions and garlic.  Blanch and also chop the tomatoes.

In a non stick pan pour the  olive oil and add the onion and garlic.  Cook until the onion gets softened.  Add the chopped tomatoes, chilli flakes, sugar, salt and pepper.   Simmer for a few minutes. Add the tomato sauce, boiled pasta, mixed herbs and the parmesan cheese.Switch off flame and cover for few minutes.  Serve hot.

You can add 1/2 cup of warm water if pasta appears too dry.  Instead of mixed herbs you can add only oregano or herb of your choice.  Add chilli flakes as per taste.

Bread Pizza

All the goodness and allure of a pizza without the fuss! You can enjoy this easy bread pizza any time you want without thinking twice.  This is a  favourite recipe which has many memories for me. The first time a young cousin made it for me.  After that I made it innumerable times.  There is no way you can falter with this one.  Even a novice in the kitchen can pull it off.


Ingredients: 

2 Slices of bread
10 gms butter
2 tbsp chopped onion
2 tbsp tomato sauce
2-3 tbsp grated cheese
Salt, pepper, chilli flakes to taste
2 tbsps oil

Method:   Butter the bread slices.  Spread tomato sauce over it.  Sprinkle chopped onion on top. Add  little salt, pepper and chilli flakes.  Cover with grated cheese.

Take a non stick pan and add 1 tbsp oil.  Let it warm up a bit.  Place one prepared bread pizza in the pan and cover.  Lower the heat and let it remain covered.  Remove the lid after couple of minutes.
The cheese would have melted with the generated steam and the slice would have become crisp. Take out onto a plate and follow same method for the second bread pizza.  Cut in triangles and serve hot.

Apart from chopped onions you can also put chopped capsicum, chopped tomato, boiled corn, olives etc.  Anything that takes your fancy.  Instead of the pan you can use the oven to prepare the bread pizza.  Place on greased tray and bake.

Chilli Chicken

I came across this recipe long back and it has numbered among my favourite chicken recipes. It is no doubt inspired from Chinese cuisine but it's not the typical Chilli Chicken so popular across India.  It has very few and readily available ingredients and is cooked in a jiffy. You can serve it as a starter or in the main course; have it with chapati or bread.  Go ahead and try it. You will love it.

Ingredients:

1 medium to small chicken, cut in 1 inch pieces
4 large onions, chopped fine
15-20 cloves garlic, chopped
2 inch piece of ginger, chopped
8-10 whole red chilli, broken
1 1/2 cups of tomato sauce
1/4 cup of soya sauce
2 tbsp cooking oil
Salt to taste

Method:   Rinse and drain chicken pieces.  Heat oil and  when warm put chopped ginger, garlic and fry for 2 mins.  Add the chopped onions and fry till translucent.

Add the chicken pieces and broken red chilli bits and cook over low flame for few minutes till chicken changes colour.  Pour tomato sauce over the chicken.  Mix well. Cover and cook till chicken is tender.  Add soya sauce and salt and cook for 2 more mins.  Serve hot.

Use whole red chillies as per taste. In case the chillies you have are the fiery kind just put a couple or skip the whole chillies and add chilly flakes or red chilly powder.  Also, use soya sauce a  little at a time.  Dont put entire 1/4 cup at once.  Some are very concentrated and just a little is sufficient while some are very diluted.  I use the local small variety of garlic.  In case you have the big variety please use only 2 or 3.

Moong Dal with Palak

                           
                                          

Cooking dal with palak ( spinach) adds to the nutritional value of dal and also helps to incorporate greens into the diet.  It makes a nice change too from making dal the usual way every time. Generally dal is the side dish to which no one gives much importance.  However, with a little imagination and effort it can take centre stage.

Ingredients: 

3/4 cup moong dal dhuli
15-20 leaves spinach
2 onions
1 inch piece ginger
6 cloves garlic
1 tsp lemon juice
Salt to taste
1 tsp turmeric powder
Pinch of asafoetida ( hing)
1 tsp cumin ( jeera)
2 green chillies
2 tbsps oil

Method:   Wash moong dal well and put it to boil with salt and turmeric powder in five cups of water. Cook in pressure cooker till dal is fully cooked.

Wash spinach and  shred roughly.  Peel onions and chop.  Also chop green chillies, ginger and garlic. Heat oil in a pan.  Add hing and jeera.  Add chopped onions and green chillies and cook till onions are translucent.  Now add the chopped ginger and garlic. Cook for half a minute.  Add the spinach. Fry till water from spinach dries up .  Add the cooked dal .  Add lemon juice.  Simmer for 2 minutes and serve hot.

If you want you can also add one chopped tomato.  To give a nice final shape to the dal you can give tadka of ghee and red chilli powder.

Kheema Matar / Mince meat with green peas curry

                                                                         

I am sure I would have got around to posting this recipe sooner or later. As it is I am posting it right away on the request of Bhavana, ( my sister in law).  It gives me great pleasure when I am asked to share some recipe. This is what this blog is all about!

Kheema Matar is a popular dish in North India. It is a curry prepared from mince meat and green peas.  Not only is it fairly simple to prepare, it does not take long either and it's sure to please all.

Ingredients:

500 gms kheema ( Mince meat)
3 Onions
1/2 cup green peas
2 tomatoes blanched and chopped
 or
1/2 cup tomato puree
2 tbsp ginger garlic paste
1 tsp red chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste
1 tsp whole spice powder
1/2 cup coriander leaves
1/2 tsp lemon juice
4 tbsp or 1/2 cup oil
Whole spices: 1 bay leaf, 4 cloves, 1 inch cinnamon, 1 black cardamom, few peppercorns, 1/2 tsp cumin

Method:   Slice onions finely and fry in oil till crisp and brown.  Take out and keep on absorbent paper napkin.

In a heavy bottom pan add the mince and ginger garlic paste without any oil. The idea is to first dry out the water and then add oil. Keep stirring over medium heat till all the inherent water in the mince dries up.Now warm the oil in a small pan with the whole spices and add to the mince.  Crush the fried onion and add . Add the tomato puree,  red chilly powder, coriander powder, turmeric powder and salt. Keep stirring till  masala is well fried and leaves oil.  Add  the garam masala powder, green peas and 2 cups warm water.  Cover and let it cook on low heat for 15 mins or transfer to a cooker.  Before serving add lemon juice and coriander leaves.

To get really crispy fried onions, which do not get soft soon after frying, a nice tip is to slice the onions a few hours before and spread them out to dry. At the time of cooking fry the onions in hot oil till nicely browned before removing on to absorbent paper. You will see that the onion will crumble easily which will then provide the grainy texture to the gravy.

Kaddu Rajasthani

This is a recipe for Kaddu ( pumpkin) that I discovered recently in my quest to cook kaddu differently.  I loved its taste instantly.  It has no onion, ginger or garlic but instead relies heavily on spices with a tangy touch provided by curd and tomato.  It takes kaddu to another level.

Ingredients: 

2 cups peeled red pumpkin cubes
1 cup peeled and cubed potatoes
1/2 cup chopped tomatoes
2 tbsp curd/ yoghurt
2 tbsp oil
2 bayleaf ( tejpatta)
2 cloves (laung)
1 inch of cinnamon ( dalchini)
2 black cardamom ( elaichi)
1 tsp nigella seeds ( kalonji)
1 tsp mustard seeds ( sarso)
1/2 tsp fenugreek seeds (methi)
Pinch of asafoetida ( hing)
1 tsp red chilli powder ( lal mirch)
2 tsp coriander cumin powder ( dhania jeera)
1/2 tsp turmeric powder ( haldi)
1 tsp lemon juice
1/2 tsp sugar
Salt to taste

Method:   Heat the oil in  a heavy bottom pan.  Add bayleaves, cinnamon, cloves, cardamom, nigella, mustard and fenugreek seeds. When the seeds crackle add curd, asafoetida, chilli powder, coriander cumin powder and turmeric powder.  Cook on slow flame for 2 to 3 minutes.  Add the tomatoes and cook for few more minutes.  Now add the potatoes, pumpkin and 1/4 cup water.  Cover with lid and  let it cook on medium flame for about 10 - 12 minutes or till the vegetables are soft. Uncover and add salt, sugar and lemon juice.  Mix well and close flame after a minute.  Serve hot.

Note that the pumpkin and potatoes are soft but not mashed.  If needed add little more water. The dish should neither be very dry nor should there be gravy.

Kabuli Chana with Lal Masoor

This is a very different recipe of Chana that I came across and it's unbelievably simple.  Instead of the usual onion/ garlic/ tomato that we use to make other gravies, this recipe relies on lal masoor dal to provide the gravy making it all the more nutritious and light.  The dal  merges in with the chana as it has no distinct taste or colour of its own.  It just gives substance and texture to the dish.

Ingredients: 

1 cup kabuli chana
1/2 cup lal masoor dal
1 tbsp imli paste
Salt to taste
1/2 tsp red chilli powder
Pinch of baking soda
1 tsp all spice ( garam masala) powder
1/2 tsp ginger powder
1 tsp chana masala
2 tbsp oil

Method:  Soak chana and dal overnight.  In the morning boil the chana and lal masoor dal in pressure cooker in sufficient water till chana is soft.  Now open the pan and add the soda, salt, oil, red chilli powder, garam masala powder, imli paste, ginger powder and chana masala.  Adjust water and let it simmer for awhile till flavours blend in and right consistency is reached.  Garnish with ginger juliennes and coriander leaves.

You can add grated ginger in case you don't have ginger powder.  

Instant Rawa Dosa

All the attributes of a perfect dosa without any of its bother!  Dosa making is normally a long process which starts a day before.  Here is a recipe which skips out all the stages and gives you crisp and tasty dosas in no time.


Ingredients:

11/2 cups rice flour
1/2 cup rawa/ suji
2 tbsp flour/ maida
1/2 cup curd
Salt to taste
1 tsp cumin/ jeera
Water as required

Method:  Soak suji in curd for 1/2 hour.  Add rice flour and maida.  Also add salt and jeera.  Keep adding water till batter is of thin lassi consistency. Keep aside.

To prepare the tava for dosa let it heat up well.  Grease lightly and then sprinkle few drops of water. It will make a crackling noise.  Let the noise subside and tava heat up again.  Now pour batter with help of a deep spoon from a height.  Start from outer circle and fill in the middle. Watch a lacy pattern form.  Let the dosa firm up a bit and then put oil on edges and little bit in centre. Remove when crisp and browned.  Serve hot.

Baked Vegetable Florentine

Give a break to Indian cuisine once in a while and try something different.  The recipe given below is a wholesome and nutritious one meal dinner.  Spinach, mushrooms and corn are mixed with a creamy white sauce, topped with grated cheese and baked to perfection.

Ingredients: 

2 cups blanched and chopped spinach
2 tbsps butter
8 shallots, peeled and quartered
4 cloves garlic
12 button mushrooms, quartered
1 cup corn, boiled
1 cup white sauce
4 tbsps fresh cream
Pinch of nutmeg powder
1/2 tsp black pepper powder
Salt to taste
4 tbsp cheese, grated

Method: Preheat oven to 180 degrees C. Heat butter in a  non stick or heavy bottom pan.  Add the shallots and saute till they turn pink.  Add chopped garlic and saute.  Add mushrooms, corn and spinach. Saute for a minute. Take off the flame.  Add white sauce and mix well.  Add fresh cream, nutmeg powder, pepper and salt to taste.  Put the spinach mixture in an oven dish and layer it with grated cheese.  Dot with butter. Gratinate in the preheated oven till golden crust forms.  Serve hot.

You can use one onion, cut in big pieces, instead of shallots. Instead of cream you can add little milk.

Note: To make white sauce melt 1 tbsp butter and add 1 tbsp flour. Fry for just a minute so that raw flavour of flour goes away. Do not brown the flour.   Add 1 cup milk slowly and keep stirring till it thickens into sauce like consistency. If you put cold milk into the flour lumps can form so either use warm milk or let flour rest for a bit before adding milk. In case you do end up with some lumps dont lose heart.  Just sieve the mixture and use. 

Gujarati Kadhi

I have lived quite a few years in Gujarat and one recipe I picked up from my stay there is the Gujarati Kadhi.  Like the North Indian kadhi the Gujarati version also uses gram flour and yoghurt but there the similarity ends.  The Gujarati kadhi leans more towards the yoghurt rather than gram flour, the consistency  is more runny and the cooking time is also far less.  However lets not compare.  Just enjoy both.

Ingredients:

2 cups curd/ yoghurt
1/4 cup or 2 tbsps gram flour/ besan
1 lemon sized piece of jaggery/ gur
2 green chillies
8- 10 curry leaves
2 tbsps oil
1/2 tsp mustard/ sarso seeds
1/2 tsp cumin/ jeera
2  whole red chillies
3-4 cloves/ laung
1 inch stick cinnamon/ dalchini
Pinch of asafoetida/ hing
Salt to taste

Method:  Whisk together gram flour/ besan and yoghurt to make a smooth mixture.  Add four cups of water and mix well. Grate jaggery. Remove stems and finely chop green chillies.

Combine the gram flour and yoghurt mixture, jaggery and green chillies and cook over a medium flame, stirring continuously till kadhi comes to boil.  Lower flame and let it cook for few more minutes till kadhi reaches the right consistency.   Add salt. Close flame.  In a small pan put oil and when it gets little heated add  cumin, mustard, curry leaves, whole red chillies, cloves, cinnamon and asafoetida.  Immediately pour over the kadhi.  Serve hot.

Best Aloo Tikki

Living away from India one tends to crave for certain things.  Aloo tikki happens to be one of them!   Its one of the favourite street foods of India and Lucknow, my home town, happens to have great places where one can get  aloo tikki.  Needless to say one rarely if ever tried to make aloo tikkis as they were so readily available.

Recently however,  I tried to make aloo tikkis at home.   They came out so good that I decided to share this recipe.  

Ingredients: 

4 potatoes
100 gms paneer
1/4 cup chopped nuts and raisins
1 tsp sabu dana powder
2 tbsps chopped  coriander leaves
1 green chilli, chopped
1 tsp dry mango powder
Salt to taste
1/4 tsp red chilli powder
1/2 tsp cumin powder
Oil to fry

Method:   Boil the potatoes.  Remove skin and grate them.  Also grate the paneer.  Mix both together gently.  Add the other ingredients like green chilli, coriander leaves, salt, red chilli powder, mango powder, cumin powder and sabu dana powder.  Now take a handful of the potato  mixture and stuff it with some of the nuts and raisins.  Cover and form into a ball.  Flatten it.  Keep aside.  In the similar way form the rest of the tikkis or as many as needed.

Take a non stick tava and let it heat up.  Put one tablespoon of oil in the centre.  Put one tikki over the oil and then slide it to the side.  Similarly place several others on the tava and let them cook on a gentle flame. When one side is crisp and brown flip to the other side.  From time to time you can slide the tikkis to the oil and then away again.  Replenish oil when required.  Serve hot.

Tikkis should not be deep fried and neither should they be shallow fried.  They need to be fried with very little oil on  slow flame.

You can have these tikkis even when fasting .  Just switch regular salt for sendha namak.  I powdered a little sabu dana in the grinder to get the sabu dana powder.

What made these tikkis out of the ordinary was the paneer which gave it an amazing creamy texture and the nuts and raisins which added crunch and sweetness to the tikki. 

Gujrati Khichdi

When we were young we used to turn up our noses at the mention of khichdi thinking it food for the sick.  Maybe its the advancing years or whatever, but now khichdi seems like comfort food, soothing and nourishing for the palate.

Almost all the regions of India make Khichdi in some form or other. Most recipes call for a mix of rice and lentils.  Sometimes several lentils are added to the rice. In some recipes lots of vegetables are added .Gujrati Khichdi uses spices to add aroma and enhance taste.  Its light yet full of flavour.

Ingredients: 

1/2 cup rice
1/2 cup moong dal chilka
3 cups water
Salt to taste
1/2 tsp turmeric powder
1/4 cup green peas
Whole spices: 2 cloves, 1 inch cinnamon, 1 bayleaf, 1/2 tsp cumin, 1 black cardamom
Pinch of asafoetida ( hing)
1 1/2 tbsp ghee or oil
Pinch of red chilli powder

Method:   Wash dal and rice and let it soak for 15 mins.

In a pressure cooker put one tbsp ghee.  Add cloves, cinnamon, bayleaf, cumin, cardamom and hing. When they begin to crackle add dal and rice.  Stir for a minute. Add water, salt and turmeric powder. Also add the green peas. Close cooker and cook till done.  Before serving add 1/2 tbsp ghee in a small pan and heat it. Put red chilli powder in the ghee and pour over khichdi.

The khichdi should not be too dry so add more water if needed.  If you are using basmati rice then soak for more time.  Also, add little more dal and less rice.

Macaroni Hot Pot

The other day my younger daughter asked me if I could suggest a simple dish for a friday night when one wants to have something nice and yet is not in the mood to spend too much time in the kitchen. This is for you! Hope you try it and enjoy.

Ingredients: 

1 1/2 teacups cooked macaroni
1 can ( 400g) baked beans
100g grated cheese
2 capsicum
4 tomatoes
1/2 teacup tomato ketchup
4 cloves crushed garlic
3 onions
1 tsp chilli powder
2 tbsp butter
Salt to taste

Method:  Cut onions and capsicum into rings.  Boil tomatoes for 3-4 minutes. Skin and chop them.

Put the butter in a non stick or heavy bottom pan, add onion rings. Cook for 2 mins.  Add capsicum rings.  After a minute take out few onion and capsicum rings for garnish.  To the pan now add crushed garlic, tomatoes and chilli powder. Cook for about 4 mins. Add the macroni, baked beans, tomato ketchup and salt.

Grease a baking dish and pour the mixture in it.  Cover with reserved onion and capsicum rings and the grated cheese. Bake in pre heated oven at 180 degrees C  for about 15 mins or till cheese melts and top is lightly browned.  Serve hot.

It's important to check seasonings before serving a dish.  In this case before you put it into baking dish check if all the flavours are well balanced.  In case you find the taste of tomato too overpowering then you can add 1/2 tsp sugar or a little cream or milk.  Also, while cooking don't dry out the dish too much as it will dry a little during baking process as well.

Easy Bharwa Bhindi

Bhindi is a popular vegetable and there are various ways to cook it.  Here I am sharing stuffed bhindi recipe which is as simple as it gets.  Normally for stuffed vegetables we roast a lot of spices, powder it and then stuff.  But here we are just assembling all the available powders to make the process simple.

Ingredients:

250 gms bhindi ( Ladyfinger/ Okra)
1 onion sliced finely
1 tsp coriander powder
1 tsp cumin powder
1 tsp all spice ( garam masala) powder
1/2 tsp red chilli powder
Salt to taste
1 tsp dried mango powder ( amchur)
3 tbsp oil

Method:   Wash and dry bhindi completely.  Cut off the top and tail and make a slit on one side. Keep aside.  Continue with the rest.  Mix all the powders and add 1/2 tbsp of oil to it.  With the help of a small spoon fill the prepared powder mix to the bhindi.

In a heavy bottom pan put the oil and allow to heat up.  Add the sliced onions and fry till translucent. Take out and keep aside.  In the same oil put the stuffed bhindi.  Fry on medium heat for few minutes and then lower heat and cover for few more minutes till bhindi is soft.  Uncover and add the fried onions.  Serve hot.

Preferably get small and tender bhindi to make this recipe.  If not, cut bhindi into half .  If  you want to avoid  filling each bhindi just sprinkle powder mix over the bhindi when they're lightly fried and then cover and let cook till soft.

Bread Tartlets

Isnt it amazing the amount of things one can make from bread!  Bread tartlets is just  one of the many delightful recipes made from bread. These delicious mouthfuls can serve as a tea party snack, as a starter/ appetiser for a dinner party or  as evening treat for kids on return from school or play.  They are so easy that even a novice can make them and so yummy that no one can resist them.

Ingredients: 

For the tartlets cases
10 to 15 fresh bread slices
Soft butter

For the filling
1 can baked beans
2 tbsp chopped capsicum
1 onion, chopped
1/2 tsp chilli flakes
1 tbsp oil
Salt to taste

For the topping
100g grated cheese ( cheddar and mozzarella)

Method: 

Tartlet Cases
Remove the sides from the bread slices.  Roll each slice with a rolling pin or bottle.  Grease muffin tray.  Press the  flattened slice into the cavities of muffin tray. Brush with melted better and bake in a pre heated oven at 180 degrees C for 8 to 10 mins or until browned and crisp.

Filling
Heat the oil in a non stick pan.  Add the finely chopped onions.  Fry on high for a minute.  Add the capsicum.  Now add the baked beans, chilli flakes and salt to taste.

Assemble

Put a little filling in each tartlet case.  Sprinkle a little cheese over it. Bake again for a few minutes to let the cheese melt.  Serve hot.

If you want you neednt bake again after putting filling and cheese but serve as it is.  Instead of baked beans you can use corn or mushrooms or mixed vegetables.  Anything you like.

Chicken Stew

This is another of my mother's recipes which was a family favourite.  It derives its flavour from the coconut milk in which it is cooked on low flame.  If you love coconuts then you will definitely enjoy this recipe.


Ingredients:

1 small to medium chicken, cut in small pieces
1 coconut
3-4 onions, chopped finely
1 inch ginger, ground
1-2 green chillies, chopped
3-4 tbsp oil
1/2 tsp black pepper
Salt to taste
Whole spices: 3-4 cloves, 1 inch cinnamon

Method:  Grate coconut.  Add 1/2 cup water and strain through a muslin cloth to take out the coconut milk. Keep this 1st extract aside.  Next add 2 cups of water to the same grated coconut and strain coconut milk twice.  This is the 2nd extract.

In a heavy bottom pan put the oil.  Add the cloves and cinnamon. Now add the onions. Fry the chopped onions till translucent. Add the ground ginger,chopped green chillies and the chicken pieces. Fry for 5 minutes.  Add the 2nd extract of coconut milk and salt. Cover and cook  on low flame till chicken is tender.  If required you can use pressure cooker at this stage.

Now add the 1st extract of coconut milk and black pepper.  If stew gravy is thin you can add a spoon of cornflour or flour mixed with little cold water to thicken the gravy.

The stew is traditionally eaten with aapam but you can enjoy it with bread, puri or chapati too. Instead of chicken you can use small mutton pieces to make the stew.

You can use the mixi to take out coconut milk.  If using tinned coconut milk, keep one part of it as 1st extract and dilute the remaining with water to make the 2nd extract.