Makhana Kheer

                                                                                                                                               

Diwali is almost upon us and I am sure everyone must be looking forward to getting together with family and friends to celebrate this festival of lights. Diwali festivities start a couple of days before and go on for few days after the actual Diwali day. As with other Indian festivals, food plays an important role in Diwali too. Generally, in the days preceding Diwali and on Diwali day itself, food is kept strictly vegetarian.  The  food items prepared can vary, with each family having their own favourite dishes but, one dish that is almost always prepared for Diwali dinner is Kheer ( milk based dessert). Although mostly rice Kheer is prepared, one can opt for a different Kheer. I would suggest you give Makhana Kheer a try this year. It is just as steeped in tradition and what is more, it is supremely delicious.

Makhana, also called fox nuts or lotus seeds, have been around for hundreds of years. They find a mention in ancient Ayurvedic texts for their medicinal value and are also used in certain Indian religious practices and ceremonies. Makhana are packed with essential nutrients, being a good source of protein, potassium, fibre, phosphorus, magnesium, etc. The good news is that while they are high in nutrition, they are low in calories.

The largely neutral taste of  makhana makes it possible for them to be used for sweet as well as savoury dishes. What I most often do is roast them with a tea spoon of ghee till they become crunchy, sprinkle a little salt and black pepper and enjoy as a healthy, guilt free snack. Occasionally I use them to make curry and, when the mood strikes me, I turn them into the heavenly dessert that is..... Makhana Kheer.
                                                               
Ingredients: 

3 cups full cream milk
1 cup Makhana (fox nuts or lotus seeds)
5 table spoon sugar or as per taste
10 cashew nuts
1 table spoon raisins
5 almonds, blanched and sliced
1/2 tea spoon cardamom powder
Few strands of saffron, soaked in little milk
1 table spoon ghee

Method:  In a heavy bottom pan heat  ghee and add the makhana  and cashew nuts. Roast on medium flame till the cashew turn golden and the makhana become crisp.

Remove to a plate and allow to cool.  Grind all the cashew and half of the makhana to a coarse powder in mixer. Keep the remaining whole, roasted makhana aside.

                                                                         

Blanch almonds and slice finely. Soak raisins for few minutes, dry and keep aside.  Now, in the same pan used to roast cashew and makhana, add milk and let it come to boil. When the milk starts boiling add the whole makhana and the coarsely ground cashew makhana powder. Let it simmer on low to medium flame for about ten minutes to allow the milk to thicken slightly. Keep stirring at regular intervals lest the makhana powder sink to the bottom of the pan and get burnt.

                                                                               

Add sugar, cardamom powder and saffron. Let it cook for a few more minutes. Switch off flame and let it cool down before transferring to serving dish. Cool for few hours in the refrigerator. Garnish with almonds and raisins before serving.

I like this Kheer medium thick. If you like it thicker just continue to let it simmer till the desired consistency is reached. If the size of makhana is big, cut it in two pieces.

Beetroot Chops

                                                                           
                                                                           

I never realized it till I started writing this food blog but, so many of my pet recipes have stories attached to them. I am sure it must be the same with everyone. If you think about it you will find  some recipes connected to a particular incident, others to a period in time, a few to specific persons and so on. Each such recipe becomes even more precious as it is interwoven with happy memories.

During his childhood my husband's family lived next door to a Bengali family in Ranchi....the Duttas. Although I didn't ever get to meet her, I was told about Mrs Dutta's delicious cooking by different family members right from the time I got married. From all accounts she was an incredibly talented cook and Bengali dishes were her forte. Of all the wonderful dishes that were given shape in her kitchen, my husband remembers her Beetroot Chops with the most fondness. Crisp potato covering on the outside with a filling of beet, cashew, raisins and crisp onion...it was a treat he never got tired of eating or ever forgot.

As my husband's family moved away from Ranchi long before my marriage I could not ask Mrs Dutta herself for the recipe which my husband so loved. Failing that, I searched recipe books and asked other Bengalis I knew for the recipe in the early years of marriage and  later, as the internet opened up new possibilities, I went through renowned cookery sites. In the process I looked up many recipes and tried out  several versions of beetroot chops over the years but none seemed to fit the memory my husband had of Mrs Dutta's recipe. Finally, based on his description, this recipe evolved through trial and error. This is it then! As close as it gets to the original masterpiece. And, it is really, really good...and easy too. I don't do complicated :)

Beetroot Chops are a well known snack in Bengal. It is often prepared in homes and is also available at roadside eateries. I am told it's popularity rises during the Durga Puja festival when folks consider it a must to savour this tasty snack while visiting food stalls set up near Puja pandals.

Ingredients: 

2 potatoes, boiled, mashed
1 slice of bread, soaked in water, squeezed dry
1 table spoon rice flour
1/2 tea spoon red chilly powder
1/2 tea spoon cumin powder
1/2 tea spoon dried mango powder
Salt to taste
Breadcrumbs as required
Oil to fry

Filling: 1 small beetroot, boiled, cut in small pieces
1 table spoon raisins
1 table spoon cashew nuts, chopped
1 small onion, sliced, crisp fried
1/2 tea spoon chat masala powder

Method:  Boil potatoes, peel skin and mash. Boil beetroot, peel skin, cut in small pieces. Slice onion and fry in oil till crisp and golden. Remove and keep aside on absorbent paper. Chop cashew nuts. Soak raisins in water for few minutes, drain water and dry. Spread bread crumbs on a plate.

Place the boiled and mashed potatoes in a bowl. Add salt, red chilly powder, cumin powder and dried mango powder. Also add rice flour and a bread slice, soaked in water and squeezed dry. Mix everything well. To make the filling...in a separate bowl mix boiled and cubed beetroot with crisply fried onion, chopped cashew nuts, raisins and chat masala powder

To prepare the beetroot chops, take a lemon sized piece of potato mixture in your palm and flatten it. Place a tea spoon of filling on the flattened potato mixture and then close it, forming a roll. Transfer to the plate containing  breadcrumbs. Turn it around so all sides are coated evenly. Make others in a similar fashion.

Heat plenty of oil in a heavy bottom wide pan. When oil is medium hot add the beetroot chops one or two at a time. When one side is browned, flip to the other side. Remove when the chops are evenly browned. Serve hot with chutney or ketchup.

Rajgira Atta Halwa

                         
                                               

                                                                             


I have been keeping the biannual Navratri fast for years now but never really bothered to make any of the special recipes from the flours permissible during fasts. I would mostly make do with fruits and milk shakes or at the most Sabudana Khichri or Sabudana Kheer  ( recipes already shared on blog). This time round I decided to try some new fasting recipes, hoping they would bring about some variety and newness to my diet during the fasting period. At the back of my mind the thought was also there that I could share some of these recipes on my blog for others like me who had so far not tried these recipes.

Rajgira Atta Halwa is one recipe I tried out this Navratri. It came out amazingly good the very first time I tried it out. Maybe because I wasn't really expecting it to be so easy and delicious, I was truly delighted at the results. During Navratri  I made it several times and each time it came out well. So, not a fluke then!!  I enjoyed it so much that I  will probably make it now even on non fasting days. Another reason I am not going to forget about Rajgira until the next fasting day, and will make sure I  include it as part of my regular diet, is because of it's numerous health benefits.

Frankly, I knew next to nothing about Rajgira or Ramdana, as it is popularly known in North India, till recently.  After trying out a few Rajgira flour based recipes I read up about it and was surprised to learn that Rajgira is an ancient grain, known to man since thousands of years. It's nutrient profile is credited with so many positives that it is gradually gaining acceptance as a health food. Imagine that!! Not only is it gluten free and high in anti oxidants, it is also rich in protein, calcium, fibre, iron and other micro nutrients.

 Ingredients:

1/2 cup Rajgira Atta ( Amaranth Flour)
1/4 cup sugar
3 table spoon ghee
1 1/2 cup water
1/2 tea spoon cardamom powder
1 table spoon almond slivers

Method:  Put water to heat in a pan. Meanwhile heat ghee in a heavy bottom pan and add Rajgira Atta. Stir on very low flame till the flour changes colour and turns golden. At this stage it will emit a nice aroma and ooze ghee too. Gradually add the warm water and keep stirring. Once the water is almost absorbed, add sugar and cardamom powder. Stir till the mixture leaves sides. Transfer to serving dish and garnish with almond slivers.

Methi Gajar / Fenugreek Leaves And Carrot Stir Fry

                                                                         
                                                                                 

Most days, except Sundays, I get a call from  The Mboga Man..... that is how I have saved the number of  my regular vegetable vendor... as Mboga in Swahili means vegetables.  He comes by around noon, with his cart heaped with fresh fruits and veggies. As soon as I get his call  I go downstairs and check out what he has and buy whatever I need. At times he also gets me any vegetable I ask for. I just have to request him a day ahead or give him a call early morning. Conversing with The Mboga Man is quite a feat for me as he knows no English or Hindi, the two languages I am familiar with, while I barely know any Swahili. But we manage somehow. I have picked up a smattering of Swahili with which I make do. One thing though that I haven't been able to figure out, and which continues to puzzle me, is why The Mboga Man calls certain veggies by their Swahili names and some by their Indian names, or rather Gujarati names!!

One day last week I was in the middle of an earnest conversation with my daughter when The Mboga Man called. I had  already decided that I didn't need any veggies that day as  I had plenty stocked in the fridge. Moreover, at that particular moment, I was in no mood to cut short my conversation. I quickly said " Hamna Leo Kaka" ( "not today brother" in Swahili) and disconnected. Not to be deterred he called again and again till I  took his call. All he said was "Mama, Kubwa Methi". Anyone else may not have been able to decode the cryptic message, but I did! I excused myself to my daughter and rushed down.  I had requested The Mboga Man several times to get me fenugreek leaves....  not the tiny seedling variety, but the one with regular, big leaves. Hence the message ...Kubwa, meaning big, in Swahili, and Methi, meaning  fenugreek leaves in Gujarati!

What I find most appealing about this dish, Methi Gajar, is the  play of colours and flavours ....the vibrant green contrasting with orange and the slight bitter taste of fenugreek leaves balancing the sweetness of carrots. The recipe itself is very simple and doesn't take much time to rustle up. I am not even going into the combined nutritional value of this dish! Who doesn't know that carrot is a giant among veggies, in terms of nutritive value and that fenugreek leaves too have immense health benefits!!?!!

Ingredients: 

250 gm  methi (fresh fenugreek leaves), finely chopped
2-3 carrots, cut in mid size pieces
1 tea spoon garlic, crushed
1/2 tea spoon cumin
Salt to taste
1/4 tea spoon turmeric powder
1/4 tea spoon red chilly powder
1/2 tea spoon dried mango powder
2 table spoon oil

Method:  Wash fenugreek leaves in plenty of water and place in a colander for water to drain away completely. Finely chop. Wash carrots and peel skin. Cut lengthwise down the centre and then cut in half  circles. Crush garlic.

Heat  oil in a heavy bottom pan and add cumin. When it sputters add chopped carrots. Stir on high heat for few minutes, till carrot is lightly fried and changes colour. Lower flame and add crushed garlic, salt, red chilly powder and turmeric powder. Sprinkle little water (about a table spoon) and cover and let it cook till carrot is tender. Uncover and add fenugreek leaves. Saute for a couple of minutes to allow the moisture released from the leaves  to dry up. Add dried mango powder and mix. Cover and close flame.

Do not over cook the fenugreek leaves. Cooking should be kept to a minimum once the leaves are added to retain their nutritive value and distinctive aroma.

Easy Kathal Ki Sabzi / Jackfruit Curry

                                                                             

                                                                             

If you were to ask people in India if kathal is a fruit or a vegetable, chances are, that half of them would claim it is a fruit while the other half would assure you that it is a vegetable! There is no wrong answer here as both versions are correct. This is because in the South it is largely eaten as a fruit and the sweet, yellow pulp of ripened kathal  is very popular. In  North India however, it is cooked like a vegetable curry  and is something of a delicacy  that is served on special occasions or at home as a high treat. As I lived in South India for a major part of my childhood I didn't get to eat Kathal  Ki Sabzi, as kathal  was not available in it's unripened, raw form. It was only later, when I moved to  North India, that I learnt to savour this amazing vegetable.

Even though I began to  relish eating this vegetable, it was a fair while before I attempted to cook it. At first, the very appearance of kathal, with it's thick spiky skin, spooked me! Not for me, thank you very much! I was so sure that cooking such a daunting looking veggie had to be pretty cumbersome and time consuming. Over time however, my attitude to cooking kathal began to thaw and, by observing my mother in law and others cook it, I  gained confidence and started cooking  it.  So, was it worth the effort of learning to cook it??? Most definitely, YES!! I rate Kathal Ki Sabzi way up there, among the best of vegetarian dishes. Haven't tried it yet? You don't know what you are missing!!!

Ingredients: 

250 gm kaccha kathal ( raw jackfruit), cut in mid size pieces
2 onions, one chopped, one blended
1 tea spoon garlic paste
1 tea spoon ginger paste
1 tomato, blended
2 table spoon yoghurt
Salt to taste
1/2 tea spoon turmeric powder
1/2 tea spoon red chilly powder
1 tea spoon coriander powder
1/2 tea spoon whole spice powder
Whole spices: 1 tea spoon cumin, 4 cloves, 1 black cardamom, 1 inch cinnamon, 1 bay leaf, 1/2 tea spoon black pepper corn, 2-3 green cardamom
4 table spoon oil
Coriander leaves, chopped fine, for garnish

Method:  Wash and dry kathal. Heat oil in a heavy bottom pan and deep fry the kathal pieces. Do not brown, just fry lightly. Take out and keep aside.  Finely chop one onion. Blend the other onion along with ginger, garlic and tomato. Chop coriander leaves.

In the same pan, remove excess oil and add whole spices...cumin, cloves, black cardamom, cinnamon, bay leaf, pepper corn and green cardamom. When they begin to crackle add chopped onions and saute till they turn light golden. Add the blended onion, ginger, garlic and tomato. Also add turmeric powder, red chilly powder, coriander powder and salt. Stir till the moisture in the mixture dries out. Add yoghurt and saute some more till mixture leaves oil. Add the fried kathal and whole spice powder. Stir for a minute or two to enable the prepared spice mixture to coat the kathal. Transfer to a pressure cooker and add  about a cup of warm water. After the first whistle, lower flame and let it cook for a couple of minutes more. A lot depends on the quality of kathal. If kathal is tender, you need to cook less and if it appears a little tough, cook some  more. Before serving garnish with coriander leaves.

Instead of frying the kathal  pieces, you can lightly boil them before adding to gravy.  On opening the pressure cooker, if you find kathal has absorbed more water than anticipated,  add some more warm water and simmer for a couple of minutes.

Cholle Rajma Aur Lal Masoor / Chickpeas, Red Kidney Beans And Red Lentils Curry

                                                                                                                                                     

I was flipping through my recipe books the other day and came across this recipe which I had almost forgotten. I had discovered this unusual recipe by chance couple of years back. It had piqued my interest and I had tried it out on a whim, not really sure how it would turn out. To my complete surprise, the recipe was absolutely incredible. A sure shot winner, hands down!! I made it several times in quick succession, for entertaining as also for regular meals. I am so excited to share this recipe today with all of you out there who love to try out delicious new recipes.

This recipe varies from other chickpeas or red kidney beans curries. Not just because it combines chickpeas, red kidney beans and red lentils, but because it does away with onions, which is a vital part of most curries. The thickness of the curry comes not from onions but the lentils, thereby increasing the nutritive value of the dish and also making it a healthier option. For the many in India who do not eat onion and garlic this is an ideal recipe. Although I have added garlic, one can do without it too. One can serve this dish with rice, chapati (Indian flatbread) or just on it's own.  How you choose to enjoy it is your choice!

Ingredients: 

1/2 cup kabuli chana ( chickpeas)
1/2 cup rajma ( red kidney beans)
1/4 cup lal masoor dal (red lentils)
1 tea spoon ginger garlic paste (optional)
1 tomato, finely chopped
2 table spoon tomato puree
1 tea spoon tamarind paste
Salt to taste
1/2 tea spoon red chilly powder
1/2 tea spoon cumin powder
1/2 tea spoon dried ginger powder
2 table spoon oil
1 onion, chopped fine, for garnish
coriander and mint leaves, chopped fine, for garnish
Lemon slices, for garnish

Method:   Soak chickpeas and red kidney beans overnight in plenty of water.  Soak red lentils in water for 30 minutes.  Wash well and put to boil with 2-3 cups of fresh water...enough to cover the chickpeas and beans. If cooking in pressure cooker, lower flame after first whistle and let it cook on low flame for 5 minutes. If cooking in pan, let it cook till soft but not mushy. Keep aside. Chop tomatoes, onions, coriander and mint leaves. Cut slices of lemon.

In a heavy bottom pan heat oil and add tomato and ginger garlic paste. Stir for about a minute. Add tomato puree and the spice powders: red chilly powder, cumin powder, ginger powder and salt. Saute till tomato is completely mashed and mixture leaves oil. Invert the boiled chickpeas, red kidney beans and red lentils with the water they were boiled in. Also add the tamarind paste. Simmer for a few minutes on low flame till right consistency of curry is reached. Switch off flame. Serve hot garnished with finely chopped onion, mint and coriander leaves and lemon slices.

If you like you can add Chana Masala Powder or Garam Masala ( whole spices) Powder to make it spicier.

Sheer Khurma / Dates and Vermicelli Pudding

                                                                           

Sheer Khurma  or Sheer Korma, as it is sometimes called,  is a traditional Indian dessert made during the  Eid ul Fitr festivities.  The name itself has originated from the  Persian word Sheer meaning  milk and Khurma which means dates.

There are many, many variations to this popular dessert, with every family having it's own favourite version of it. The recipe I am sharing is extremely easy and can be made by anyone. Fine Vermicelli  is roasted in ghee and set aside. Meanwhile  milk is put to boil and  simmered for a while  till it is slightly reduced. The roasted vermicelli, cardamom powder, dates and sugar are then added and  cooked for a few minutes till vermicelli softens. Finally  dry fruits are added and our delicious dessert is ready.

Ingredients: 

5 cups milk
2 table spoon sugar
1 cup sewai ( vermicelli)
1/2 cup dates, chopped
2 table spoon ghee
1/2 tea spoon green cardamon powder
3 cloves
2 table spoon almonds, sliced
2 table spoon raisins
Few strands of saffron ( optional)

Method:  Wash and chop dates and soak in little warm milk. If using saffron, soak strands in little milk.  In a pan heat ghee and saute almonds and raisins. Remove. In the same pan add vermicelli  and stir till lightly roasted. Remove from pan and keep aside.

In the same greased pan add cloves and allow to crackle. Pour milk into the pan and let it come to boil. Lower heat and allow to simmer for ten to fifteen minutes till milk reduces a little.  Add the roasted vermicelli.  Also add sugar, cardamom powder, dates and saffron. Allow to cook for a few minutes on low flame till  vermicelli softens.Switch off flame and transfer to serving bowl. Garnish with the fried almonds and raisins. Can be served warm or chilled.

The addition of dates gives the dish a lovely golden colour and a nice flavour too. The amount of sugar is kept to a minimum in this recipe as dates add sweetness of their own. Do not thicken milk too much as vermicelli is very absorbent. It will absorb milk when added and will continue to thicken further even after flame has been switched off. Adjust consistency by adding more milk later, if needed.


                                                                    

Baingan Bharta / Indian Style Smoked Eggplant Mash

                                                                         

I have found, for reasons I have yet to understand, that baingan ( eggplant) evokes strong emotions in most people...either they love it or they detest it with a vengeance.  I guess we come in the former category for, in my family, baingan has always been a well loved vegetable. Even when they were small, I  never had any problem making my kids eat baingan. They loved all the different recipes of baingan but the most favourite by far was baingan bharta!

Baingan Bharta is at heart a rustic North Indian recipe that has now found wide acceptance. The best baingan bharta I have had was not in any classy restaurant but in my native village where the baingan was placed in a bed of wood stove embers and turned from time to time till it's skin was burnt and it was tender. The smoky flavour that infused the dish was beyond amazing. Epic baingan bharta!!

It is hard to replicate that in a normal kitchen! But, here is what I do.... roast the baingan  on the gas stove flame till it softens..... peel off the charred skin.... stir fry the mashed baingan pulp with very few, minimal ingredients, to retain the essence of the dish. Fairly easy, right? And it tastes pretty awesome too!!

Ingredients: 

250 gm or 1 large baingan ( eggplant, brinjal, aubergine)
1 cup onions, finely chopped
1 tea spoon garlic, finely chopped
1 tea spoon ginger, finely chopped
2 medium tomatoes, finely chopped
1 green chilly, finely chopped (optional)
1/2 tea spoon red chilly powder
Salt to taste
2 table spoon oil
1/4 cup coriander leaves, finely chopped

Method:  Finely chop onion,ginger, garlic, green chilly( if using),tomatoes and coriander leaves.

                                                                          

Smear a little oil on the eggplant and place directly on the gas flame.  Keep turning gently so that all sides get roasted. When the eggplant is evenly roasted and  has softened, remove from the flame and place in a dish. Cover and leave aside. The steam generated in the closed dish will soften the eggplant further.

                                                                         

Using a knife, cut off the eggplant stem and peel the skin of the roasted eggplant.  Mash the eggplant  to a smooth pulp.

                                                                             

Heat oil in a heavy bottom pan and add ginger and garlic. Stir. Add onions and green chilly. Saute till onions turn translucent. Do not brown the onions!  Add tomato, salt and red chilly powder. Continue to stir till mixture leaves oil. Add the mashed eggplant. Mix it in well and stir fry for a couple of minutes. Close flame and add plenty of chopped coriander leaves. The coriander leaves are not just a garnish here. They are an integral part of the dish.

The key to making good baingan bharta is choosing the right eggplant. Select an eggplant that is light, which indicates that it has few seeds. An excess of  seeds spoils the texture of the dish, which should be soft and creamy. Also, choose a fresh looking eggplant. An aged/ withered eggplant will not roast properly as all it's natural water content would have dried up. Make sure there are no scars on the eggplant and it is free of holes which points to worms in the eggplant.

Gatte Ki Sabzi / Gram Flour Dumplings Curry

                                                                            

I called my daughter on her way back from work last week and asked her to run me through this recipe. She was taken aback and, instead of sharing the recipe with me, she demanded," Have you forgotten how to make my favourite recipe Mom!!?!!" Her tone indicating that I was guilty of a major crime!!  She was a little mollified when I reassured her that I hadn't forgotten it but, as she made it far more regularly these days than I did, I wanted her to refresh my memory before I made it. As I was making it for company I really wanted it to come out well.

With my daughter's inputs and by jogging my own memory I did finally manage to make Gatte Ki Sabzi  and it turned out pretty good. Phew!! But, lest I forget again, am posting the recipe pronto, complete with step by step pictures.

Gatte Ki Sabzi, is a very popular recipe in Rajasthan, Haryana,Western UP and parts of MP. Gatte, refers to steamed gram flour dumplings, which are cooked in a spicy gravy, to make this mouth watering curry. An amazing dish, it can be served with rice or chapati ( Indian flat bread) and will complement any meal.

This recipe was a regular at my parents place and I loved it as a kid. Somehow I never learned how to make it then. You know how it is, you think you can learn it any time, and then don't get around to it.  With my mom passing away very early I missed that chance. So, it wasn't  till several years after my marriage, that I picked up this recipe from our neighbour in Ahmedabad, Sushma Bhabhi.  A wonderful person, who is not only a fabulous cook, but also an amazing hostess. She could rustle up an artful looking and delicious meal at short notice with seemingly little effort. I used to be totally in awe of her culinary skills. After sampling this dish at her place a couple of times I ventured to mention to Bhabhi that I would love to have this recipe. Next thing I knew, she very kindly came home, and showed me how to prepare it, in my own kitchen! So indebted to her for teaching me, as I have followed her recipe and made this dish many, many times.

Ingredients: 

For Gatte:
2 cup besan ( gram flour)
4 table spoon oil
salt to taste
Pinch of hing
1/4 tea spoon red chilly powder
Water as required, to knead

For Gravy
1 cup onion, finely chopped
1/2 cup onion, blended
2 tea spoon garlic paste
1 tea spoon ginger paste
1 large tomato, pureed
1/2 cup yoghurt
Salt to taste
4 table spoon oil
1/2 tea spoon turmeric powder
1/2 tea spoon red chilly powder
1 tea spoon coriander powder
1/2 tea spoon cumin powder
1 tea spoon kasoori methi 
1 tea spoon whole spice powder
Whole spices: 1/2 tea spoon cumin, 1 bay leaf, 1 inch cinnamon, 3-4 cloves, 1 black cardamom, 2 green cardamom
Coriander leaves to garnish, finely chopped

Method:  To make Gatte:  Sieve besan. Add salt, red chilly powder, oil and hing. 
Mix well so that the oil is nicely incorporated.

                                                                         

Gradually add water and knead to make a firm dough. The dough should be tight, yet slightly pliable, so that it  does not break when forming cylindrical shapes.

                                                                             

                                                                       
Pinch off lemon sized balls from dough and, using palms, form cylindrical shapes ( as shown in above picture). Make medium length cylindrical shapes, to avoid breakage while boiling.
                                                                           

Heat sufficient water in a heavy bottom, wide pan and, when water starts boiling, gently drop the cylindrical shapes into the pan. Let it simmer on medium heat for about ten minutes. The gatte will gradually change colour and become lighter. Do not over boil. To check if the gatte are of right softness, take a knife and chip off a small piece. If it is easy to cut through and is tender inside, switch off the flame. Drain water gently and transfer the cooked pieces to a plate. Reserve the water to use while making gravy.

                                                                         

Allow to cool and then cut into one inch pieces.  Keep aside.

                                                                             

To make the gravy:  Heat oil in a heavy bottom pan and add whole spices. Once they crackle add the chopped onion. When onions begin to turn golden add the onion paste, tomato puree, ginger and garlic paste. Also add the spice powders - turmeric powder, red chilly powder, coriander powder and cumin powder. Stir till water dries out. Then add yoghurt  and cook till oil separates from mixture. Add  the reserved water ( from boiling gatte). Once the gravy comes to boil, lower heat and  add the gatte, salt, kasoori methi and whole spice powder.

                                                                               

Simmer, covered with a lid, for few minutes. Close flame and and serve hot garnished with coriander leaves.

                                                                               

Sookhi Moong Dal

                                                                       

When I was younger I was more concerned with trying out new recipes that would be suitable for entertaining. While I still enjoy trying out fancy recipes I am now equally happy when I come across a recipe that I can include in my everyday cooking. This recipe is really, really easy but very different.  Unlike most lentils recipes this is not of soupy consistency and is almost dry. Further, there is no use of onion, garlic or tomatoes in this recipe. Yet it is not bland ...the lemon juice gives a slight tartness  to the dish and the tempering of ginger and cumin gives a nice flavour. 

In India dhuli moong dal ( split and dehusked green gram lentils) is known to be the lightest among the lentils family. It is traditionally the lentils of choice for invalids, aged or those with digestion issues.  Sometime back, when my mother in law was not keeping well, I used to cook this lentils every day for her.... I would combine it with rice to make khichri ( a simple dish in which rice and lentils are cooked together) or serve it like a soup. It was light and easily digestible and at the same time provided much needed nutrition.


Ingredients: 

1/2 cup dhuli moong dal ( split and dehusked green gram lentils)
1/2 inch ginger, finely chopped
1 green chilly ( optional), finely chopped
Salt to taste
1/4 tea spoon turmeric powder
1/2 tea spoon cumin
Pinch of hing ( asafoetida)
1/2 tea spoon red chilly powder
1 tea spoon lemon juice
1 table spoon ghee
Coriander leaves to garnish

Method:  Wash the lentils well and soak in water for thirty minutes. Boil  lentils in about 2 cups of water ( in a pressure cooker or a pan) with turmeric powder and salt till it is cooked but not mushy. Drain excess water, transfer to a serving dish and mix in the lemon juice.

In  a small pan heat ghee and add ginger, green chilly and cumin. Once the cumin starts changing colour add red chilly powder and hing. Pour immediately over the lentils. Garnish with coriander leaves and serve.

Shahi Tukda / Indian Style Bread Pudding

                                                                         
                                                                             

This is a traditional Indian dessert that used to be hugely popular when I was young. It used to often feature at  parties,  functions and even at weddings. Shahi Tukda literally translated  means a " royal piece"as Shahi  means royal in Hindi and Tukda  means piece or portion. And  indeed it lives up to it's name as it is a sublime regal treat. Thankfully though, preparing it  is fairly simple. Milk is simmered on a low flame till slightly thick and then sugar and cardamom powder is added and it is  poured over fried pieces of bread. Easy right?

I mastered this recipe along with a few others when I started taking an interest in cooking in my high school days. I remember the  elation I felt when occasionally I would be allowed to cook, not just for our family, but for guests.  The sense of accomplishment and the praise that was generously given  used to encourage me in my culinary adventures. This recipe never failed to score a big hit ...so very comforting and delicious....a perfect finale to a good meal.

Ingredients: 

2 1/2 cup milk
2  slices of bread
1/4 cup nuts and raisins
1/2 tea spoon elaichi powder ( green cardamom)
2 table spoon sugar
Oil to deep fry

Method: Cut each bread slice into four triangles. Heat oil in a pan and deep fry the bread slices. Fry till crisp and golden. Remove and keep aside on an absorbent paper.  Put the milk to boil in a heavy bottom pan. When it starts boiling lower the flame and let it simmer for ten to fifteen minutes. Once the milk thickens, switch off flame and allow to cool a little.  Add sugar and cardamom powder.

Take a serving dish and  place the fried bread pieces in it. Sprinkle part of the nuts and raisins. Cover with the thickened milk and spread the remaining nuts  and raisins on top. Chill in the refrigerator for a few hours and serve.

Vegetable Makhanwala

                                                                           

I have had so many different versions of this recipe, Vegetable Makhanwala, at various restaurants across India and abroad!! At home however, the recipe I have consistently stuck to is this one that I got from a Tarla Dalal cookbook way back. Vegetable Makhanwala  basically means vegetables cooked in butter as makhan in Hindi is butter.  It is a simple recipe in which boiled vegetables are gently simmered in a creamy tomato sauce. This is an excellent dish to serve at dinner parties  and ideal for those occasions when you are in the mood for a restaurant style dish in the comfort of your home.

I have reached a landmark of sorts with this recipe as this is my 200th post!! Honestly, when I started this blog I had thought I would post just a few basic, simple recipes that would be of use to my kids and others new to cooking. Gradually I began to enjoy the whole process and kept adding more recipes. I  didn't realise it initially but it has begun to dawn on my that slowly many of my dear recipes are coming together in one place....some of which were in tattered recipe books, cook books, scraps of paper and some in the deep recesses of my memory.  There were other recipes I used to make by instinct which, for the purpose of sharing, I have had to carefully observe, measure and note down. It has made my life simpler as I find myself  now referring to my blog, without depending on my errant memory or instinct. So, though I set out to help others and share what I knew I have gained a lot too.

Ingredients: 

1 cup cauliflower florets
1/2 cup french beans
1/2 cup carrots
1/4 cup green peas
2  potatoes
3 onions
1 tea cup fresh cream
2 table spoon flour
1 tea cup milk
4 table spoon tomato ketchup
2 table spoon butter
1/2 tea spoon red chilly powder
Salt to taste
Oil for deep frying

Method:   Finely chop onions. Cut the cauliflower in florets. Chop the french beans into one inch pieces. Shell green peas. Scrape carrot and cut into rounds and then cut them in  half. Boil the cauliflower florets, french beans, carrot and green peas in salted water for a few minutes. Drain and keep aside. Do not over boil or let them get mushy.  Peel potatoes, cut in long strips ( like french fries) and deep fry.  Mix the ingredients for the sauce - flour, cream, milk and tomato ketchup.

Heat butter in a non stick pan, add the onions and stir till translucent. Add the vegetables, the prepared sauce, salt and red chilly powder. Cook on very low flame for about ten minutes. The sauce will gradually thicken, colour will darken and butter will separate and come on top (see pic below). Serve hot, garnished with a dash of butter.

                                                                         

Tomato And Peanut Chutney

                                                                                 

If you like the taste of peanuts then you will love this chutney! The combination of tomato and peanuts is truly sensational.  It is easy to make and needs very few ingredients. It is currently my favourite chutney.

I have to thank my friend and neighbour Purnima for this lovely recipe.  I had this amazing chutney at her place sometime back.  She had invited me, along with several other ladies, to a puja (prayer gathering) at her place. This chutney was served, as also a whole array of dishes, after the function concluded. At first I thought it was  the Tomato Onion Chutney that I am so fond of, ( I have shared the recipe of that earlier), but then I realised it was vastly different. That day of course I could not bother Purnima as she had other guests to attend but, the very next day I visited her and she gave me the recipe.
                                                                       

Ingredients:

3 tomatoes, chopped
1/2 cup peanuts, roasted
1 green chilly, chopped
Salt to taste
3 tea spoon oil
1/2 tea spoon mustard seeds
Pinch of hing (asafoetida)
Few curry leaves

Method:    Chop tomatoes and green chilly. Dry roast the peanuts and when slightly cool, pry off the skin.

In a pan heat 2 tea spoon oil and add the chopped tomatoes and green chilly. Stir till tomatoes are tender. Allow to cool. Meanwhile, grind the roasted peanuts to a powder, in a mixer. Add the cooled tomatoes and blend again till smooth. Transfer to a serving dish. Add salt and mix. Now prepare the tempering by heating a tea spoon of oil in a small pan. Add mustard seeds and when they start spluttering add curry leaves and asafoetida. Pour over the prepared Tomato And Peanut Chutney. I love to have it with Idli or Dosa but it goes well with just about everything.

Instead of green chilly you can use whole dry red chilly. Grind it with the peanuts and then add tomatoes. If you like it really hot then you can use both red and green chilly! If the tomatoes are not sour, add a tea spoon or two of tamarind paste.

Matthe Ke Aloo

                                                                         
                                                                         

This would be a very familiar recipe to most people from UP and other parts of North India. Although we still tend to call this dish Matthe Ke Aloo, it is mostly made with dahi ( yoghurt) these days rather than mattha. It is one of those quickie dishes that comes handy when there are no veggies in the house or one is not in the mood to make anything elaborate or time taking.

Mattha, is what one gets after churning butter. Fresh cream collected from milk is set with  a starter of yoghurt and then churned to make butter.  The sour residue left, after removing butter, is what is called mattha. Butter of course is heated to make ghee.

Till some years back, when our family was still fairly large, with children and parents living with us, our daily milk consumption used to be a lot. We had a milkman, coming on a bicycle from a nearby village, who used to supply milk to us. The fresh milk was boiled and when it cooled, the thick cream that set on top was collected and stored in a container in the refrigerator. When the container was full, it was gently heated and set with a little yoghurt and later churned to make butter. So every few days there was mattha on hand that was utilized in various recipes like kadhi, jeera lassi etc or this perennial favourite, matthe ke aloo.

Ingredients: 

3 medium size potatoes, boiled
1 cup mattha or dahi (yoghurt)
1 tea spoon garlic, finely chopped or crushed
1 green chilly, finely chopped ( optional)
1/2 tea spoon cumin
1/2 tea spoon mustard seeds
Pinch of  hing (asafoetida)
1/2 tea spoon red chilly powder
1/2 tea spoon turmeric powder
1 tea spoon coriander powder
1 table spoon gur (jaggery)
Salt to taste
2 table spoon oil
Coriander leaves to garnish

Method:    Boil and peel potatoes. Keep one potato aside. Using your palms, break up the remaining two potatoes or cut roughly. Finely chop or crush garlic.  Whip mattha  or dahi (yoghurt). Chop green chilly and coriander leaves.

Heat oil in a heavy bottom pan and add cumin, mustard seeds and asafoetida. As it begins to crackle add garlic and green chilly ( optional). Stir. Add the cut potatoes and stir fry for a couple of minutes. Add turmeric powder, red chilly powder and coriander powder. Add 1/4 cup water and when it comes to boil, grate the whole potato kept aside and add. Cook for a few minutes and then add mattha or dahi. Can also add gur at this point. Stir continuously till mixture starts boiling and then lower flame and allow to simmer for a little while. Add salt, mix it in and close flame. Serve hot garnished with coriander leaves.

I like this dish to be of soupy consistency, not thick. If you like it thicker add a tablespoon of besan ( gram flour) dissolved in little water. The grated potato too helps to thicken the gravy. Just let it cook for longer till you get the consistency you want. Alternately, add warm water, if desired, to dilute the gravy. The gur  doesn't sweeten the dish, it just balances the flavours nicely, toning down the sourness.

                                                                         

Chocolate Barfi

                                                                         

If you are looking for a great but super easy mithai (Indian sweet) recipe, then this is as good as it gets!!  All you need is good quality khoya and a few minutes of your precious time and you can make this delicious Chocolate Barfi at home. Seriously, it looks and tastes just like what you would get in a mithai shop. Maybe even better:)

In an earlier post, while sharing the recipe for Kesar Peda, I had mentioned my excitement and joy at the discovery of  khoya here in Dar es Salaam. That led to my trying out various recipes that use Khoya as a vital ingredient. This is one of them which I have now made several times with success.

Home made sweets are integral to festivals in India and with  Holi,( festival of colours) just a few weeks away, it would be a good time to make this lovely sweet and impress your family and friends.

Ingredients:

2 cups khoya  ( dried milk), crumbled
1/2 cup milk
1/2 cup sugar, powdered
2 table spoon cocoa powder
2 table spoon almond slivers
1/2 tea spoon cardamom powder

Method:  In case the khoya is frozen, let it come to room temperature and then crumble it.  Powder sugar. Finely slice almonds.

                                                                         

In a heavy bottom pan  heat the crumbled khoya on low flame.

                                                                   

When the  khoya softens add milk and sugar.


                                                                       

Continue to stir until the mixture thickens and leaves sides. Add cardamom powder.

                                                                       

Pour half the mixture in a dish lined with baking paper.

                                                                           

Add cocoa powder to the remaining part and mix it in.

                                                                               

 Gently spread the cocoa mixture over the white mixture.

                                                                         

Sprinkle  almond slivers on top and allow to set.This will take a few hours at room temperature or you could refrigerate for a little while. When firm, cut into squares and store  the Chocolate Barfi in an airtight container. In winter you can keep the container in a kitchen cabinet, away from heat,  but in summer it is advisable to store in the refrigerator.

                                                                         

Garlic Rice

                                                                                    

I had loads of  left overs that I intended to serve the other day when I decided to make another fresh dish! I often do that ...sometimes a nice chutney, a quick side dish or even a different sort of chapati...nothing major, just a little add on that brings a newness to the table. Even delicious food can be monotonous to eat a second time but  introduce a fresh item and it makes all the difference!!

I love garlic and in this simple rice dish that I made, it is the highlight.  If you have cooked rice on hand this takes no time at all and is a great addition to any meal.  In this delicious recipe, apart from the garlic, soy sauce provides the rich colour and hint of flavour and spring onion greens add the finishing touch.

Ingredients: 

3 cups rice, cooked and cooled
2 table spoon garlic, finely chopped
1/2 cup spring onion greens, finely chopped
2 tea spoon soy sauce
Salt to taste
2 table spoon oil

Method:   Use cooked and cooled rice for this recipe for best results. Left over rice can be put to good use in this recipe. Or, cook rice beforehand and let it cool.  Crush garlic with the flat part of knife and then finely chop. Wash, drain and finely cut spring onion greens.

Heat oil in a heavy bottom pan and add garlic. Once the garlic begins to change colour, add rice, salt and soy sauce. Stir well. Let it cook for a couple of minutes on low heat. Add spring onion greens and mix thoroughly. Cover with a lid and close flame. Keep the pan covered for a while to infuse all the flavours in the rice. Serve hot.

I prefer to use the locally grown garlic which is small in size but has a lot of flavour. You can use any available garlic but be sure to adjust the amount to your taste. If you do not like a strong garlic flavour then use little less garlic. Also, certain varieties make a dish bitter, if used in excess. So keep that in mind. I used a dark soy sauce but, if you are using a mild soy sauce, you may need to add a little more. 

Kenya Style Cabbage

                                                                           

I make this recipe so often and it is so well integrated into our regular meals that it is hard to remember at times that it is not an Indian recipe that I grew up eating...that it is actually a recipe from Kenya.

I learnt this amazing recipe during my stay in Kenya. We had just moved to Nairobi and were still based at a hotel while we looked around for a suitable house, when I was invited for lunch. I was very pleased with the invitation as I looked forward to some home cooked food after eating hotel fare since several days. My hostess, on my arrival at her place, asked me if I would be okay with Kenyan food as she planned to make Kenya Style Cabbage and Ugali (maize flour cooked with water). I was more than happy to try something new and said it was absolutely fine with me.  I looked on as she swiftly got to work and within a short while the meal was ready.  My first taste of Kenyan fare had me bewitched! So many years later I still remember that cabbage dish as  one of the finest I had.

This recipe uses very few ingredients and takes barely any time to prepare but tastes really great....light and flavourful. My kids, who are not very fond of cabbage, loved this recipe. I hope they, and others too, will try out this recipe and enjoy it as much as I do.

Ingredients: 

1/2 medium size cabbage, finely shredded
1 onion, sliced
1 tomato, sliced
1/2 cup fresh coriander leaves
3 tbsp oil
Salt to taste

Method:  Wash cabbage well and then cut finely.  Slice onion. Cut long strips of tomato. Chop fresh coriander leaves.

In a heavy bottom pan heat oil and add onion. Stir for a minute or two till it softens. Do not brown it. Now add cabbage and stir continuously till the water from the cabbage dries up. Add tomato and salt. Stir for a couple of minutes to allow tomato to soften a little and then add chopped coriander. Mix it in and close flame.

Make sure not to over cook the cabbage. It should retain a little crunch. And don't stint on the coriander leaves. Add plenty of it as they are not merely a garnish here but a vital ingredient that provides a whole lot of flavour.

                                                                           

Methi Dal / Lentils With Fenugreek Leaves

                                                                         

As a kid I thought any meal without dal was incomplete! At my parents' place dal was served at lunch and dinner, everyday of the week. Even if  there were two or more vegetarian dishes or a non vegetarian dish being made, dal was not dislodged from the menu and maintained it's pride of place. After I got married and had my own kids I made sure to include dal in their diet from a young age. Simple boiled dal (without tempering) was one of the earliest foods my kids had as infants.

Much as I enjoy dal I try to avoid tedium by varying the recipes. Fortunately there are just so many types of dal available and innumerable ways to prepare them. In this nutrition rich and delicious recipe, greens in the form of methi are added to dal.  I am probably biased but I feel addition of  methi to any dish transforms it and takes it to another level altogether!!

Ingredients: 

1/2 cup arhar dal ( split pigeon pea lentils)
1 cup finely chopped methi ( fresh fenugreek leaves)
1 tomato, finely chopped
1 tea spoon chopped garlic
2 table spoon oil
1/4 tea spoon mustard seeds
1/4 tea spoon cumin
1 dry whole red chilly, broken in two
Pinch of asafoetida
1/2 tea spoon turmeric powder
Salt to taste
1/2 tea spoon red chilly powder
1/2 tea spoon coriander powder
1/2 tea spoon cumin powder
1 1/2 cup water

Method:  Wash arhar dal and soak in water for half hour. Transfer dal  to a pressure cooker and add salt, turmeric powder and 1 1/2 cups of  water. Lower flame after first whistle and let it cook on slow flame for further five minutes. Meanwhile, wash, drain and finely chop methi. Also chop, garlic and tomato.

In a heavy bottom pan add oil. When oil heats up add mustard seeds, cumin, dry red chilly and asafoetida. As soon as they start spluttering add garlic. Add tomato when garlic begins to change colour. Cook till tomato gets soft and mushy. Add red chilly powder, coriander powder and cumin powder and mix well. Add methi and stir continuously till it wilts and oil separates from mixture. Add the boiled dal and let it simmer on low flame for couple of minutes. Serve hot.