Kobichi Bhaji (Cabbage stir-fry)

'Kobichi Bhaji' is a very quick and simple stir-fry preparation that is made almost in every Indian home.
The recipe that I have shared is a typical Maharashtrian preparation and has minimal spices that helps the taste of cabbage shine through.

Cabbage is very low in saturated fat and cholesterol and a good source of fiber. That makes it a great choice if you are watching your weight.

The addition of cumin, green chilies and gram dal (chana dal) makes this mild vegetable very flavorful and interesting. This preparation tastes great with some hot rotis smeared with ghee.

Moving on to the recipe...

Source: Aai
Level: Easy
Serves: 4 people

Ingredients:
1 medium cabbage, roughly chopped
4 tblsp chana dal, soaked in water for min. 4 hours
3/4 tsp cumin seeds
1/4 tsp asafoetida
3/4 tsp turmeric powder
3 - 4 green chilies
6 - 8 curry leaves
2 tblsp oil
Salt to taste
Coriander to decorate

Method:
Step 1 - In a flat bottomed pan, heat oil on medium heat. Add in the cumin seeds and let them sizzle. Add the asafoetida, green chilies and curry leaves. Saute for a few seconds.

Step 2 - Add the turmeric powder. Saute for a few more seconds. Quickly add the chopped cabbage and the soaked chana dal. Toss everything well till the spices coat all of the cabbage. Cook covered for 5 - 10 mins stirring occasionally.

Step 3 - When the cabbage cooks down, add salt and increase the heat. Saute the cabbage for 2 - 3 more mins. Turn off the heat and decorate with some coriander.

And we are done!
Serve hot with some hot rotis.

Tips:
The cabbage starts leaving water as soon as you add salt. More so with the variety you find in the US than in India. So I would recommend adding the salt after the cabbage is almost done and then increase the heat for further cooking. We will cook the cabbage for no more than 2 - 3 mins once the salt is added.

You can replace the green chilies with red chilly powder to get a different flavor. Add the powder when you add turmeric. Make sure you do not burn the spices.

You can skip the soaked chana dal (especially if you have forgotten to soak them before hand).
But traditionally this dish is made with soaked chana dal at our home and I do like some added protein in my 'kobichi bhaji'.
That being said, I have come across recipes that add chana dal (not soaked) directly in the oil with the green chilies and curry leaves. Personally not a fan of the crunchy lentil contrast in this soft vegetable. But you can try it!

Malwani Kala Watana Amti (Traditional black peas curry)

'Kala Watana' or black peas is my favorite vegetarian delicacy from Malwan - a coastal town in Maharashtra. It is a roasted coconut based mildly spiced curry typically had with 'amboli' - a thick slightly sour pancake made out of rice flour.

Black peas are not to be confused with black chickpeas that are easily available in the indian grocery stores in the US. Till date, I have not found these in any of the regular or specialty stores that I have been to. But being a fan, I always get black peas from India.
That being said, who is to say that you cannot make this dish if you don't have access to black peas. Go ahead and make these with any beans that hold shape really well, like black or green chickpeas.

'Kala watana' are much harder than your regular peas and hence hold shape really well even when cooked for longer periods.
The masala (Bhajani) I use in this recipe is the traditional malwani masala that we usually use in our meat curries at home. The addition of cashewnuts is again very authentic to this curry, so try not to skip these. I am sure you will love it!

Let us get to the recipe...
I have divided this recipe into three parts for easier reference. First part is the pre-preparation, then details on how to go about making your masala and the last part discusses the curry preparation.

Source: Aai
Level: Medium
Serves: 5 - 6 people

Ingredients:
Part 1 - Pre-preparation:
1.5 cups black peas
4 cups water

Method:
Step 1 - Wash the black peas thoroughly under running water. Soak these under 4 cups of water or till the black peas are well submerged and leave them to plump up for a good 6 - 7 hours. Once done, drain the black peas and use them in your curry or keep them in a vacuum sealed box in your refrigerator if you do not plan to use it immediately. They stay well for 2 - 3 days.

Part 2 - Bhajani (1 portion)
1/2 cup fresh grated coconut OR 1/4 cup dry grated coconut
3/4 cup onions, roughly chopped
7 peppercorns
4 cloves
1.5 inch cinnamon stick
2 tsp coriander seeds
1.5 tsp poppy seeds
1 tblsp oil

Method:
Step 1 - In a flat pan, on medium heat add  the peppercorns, cloves, cinnamon stick, coriander seeds and poppy seeds. Dry roast these spices till the coriander seeds and poppy seeds turn brownish. Take them off the pan and place them in a plate to cool off.

Step 2 - In the same pan, heat 1 tblsp oil. Add the onions and stir fry continuously on medium-high heat till they turn brown all over.

Step 3 - Once the onions get properly browned, turn the heat down to medium and add the grated coconut and saute continuously till the whole mixture gets a deep brown color. Do not let this mixture burn. Add the spices from Step 1. Mix everything together for a minute and remove this mixture onto a plate to cool down.

Step 4 - Grind this mixture in a blender with as little water as needed to form a smooth paste.

This is your basic 'Bhajani' or Coastal Masala !

Tips: The color of your curry is dependent on the color of this bhajani mixture. So make sure you roast the ingredients really well.

Ingredients:
Part 3 - Black peas curry:
Soaked black peas (instructions above)
1 portion Bhajani (recipe above)
1 small onion, finely chopped
2 tblsp broken cashewnuts
1.5 tblsp oil
3/4 tsp mustard seeds
2 pinches asafoetida
1/4 tsp turmeric powder
1 tsp red chilly powder, or to taste
3/4 tsp jaggery
1 tsp concentrated tamarind pulp
Salt to taste
Coriander to decorate

Method:
Step 1 - Heat oil in a pressure pan. Add the mustard seeds. When they splutter, add the asafoetida, turmeric powder, cashewnuts and onions. Saute till the onions turn transparent.

Step 2 - Add the red chilly powder. Saute well. As we have used less oil, your spices might start burning. Sprinkle some water into your pan if needed, to prevent the burning.

Step 3 - Add the soaked black peas, bhajani paste and 3/4 cup of water. Mix well and saute for 5 - 6 mins. Add the jaggery and tamarind pulp. Mix again. Then add enough water till all the peas are a just below the liquid. Mix well and pressure cook for 2 whistles or till the peas are well cooked. Do not overcook the peas. The peas should be easy to crush when pressed, but should not break easily when you just stir them around a little. Adjust the taste and consistency as desired at this point. The curry needs to be spicy with a very slight hint of sweet (jaggery) and sour (tamarind). Decorate with coriander leaves.

Serve piping hot with some 'ambolis' or steamed rice. Heaven!
I usually make pancakes (thick dosas) using store bought idli batter to make pseudo 'ambolis'. They serve the purpose well.

Hope this recipe brings a little Malwan into your homes.

Sol Kadhi

'Sol kadhi bhaat and bazlela masa' - 'sol kadhi' rice with fried fish, is a dream menu of mine. Needless to say, it a regular at my home. A must have when I visit my parents back home. 

'Sol kadhi' is a digestive drink with it's roots in coastal Maharashtra. Quick to make, 'sol kadhi' is a perfect appetizer for those hot summer days.

'Sol' refers to 'Kokum' or 'Amsool'. It comes from a fruit bearing tree called Garcinia indica. The fruit from this tree is dried in the sun to get 'kokum'. It is used as the primary souring agent in Maharashtrian coastal foods. Tamarind, though not so common even now, is a recent replacement.

You really have to taste an authentic 'sol kadhi' before you try this recipe out. You cannot jump in blind here as every ingredient is to taste and has different levels of flavor in different regions. 

It is easy to get your hands on fresh coconut and 'kokum' in India. Making 'sol kadhi' is always convenient there. But trust me you can make an almost authentic 'sol kadhi', even when you do not have access to a few fresh ingredients. Let me make this simpler.. If you get your hands on some dry 'kokum', you are good to go.

Before we start, even if you think the 'sol kadhi' that we make in India is a little more tedious and time consuming, remember that there is a reason why it tastes so great! So do take that little extra effort in straining fresh coconut milk. The color of the 'sol kadhi' depends on the 'kokum' quality. Poor quality will give you a fainter pink. Do not fuss too much over it. It will still taste the same. 

Let me share my secrets to making a great 'sol kadhi' in India and beyond!

Source: My family

Level: Easy

Serves: 2 - 3 people

Ingredients (When NOT in India):

250 ml coconut milk, details below

10 - 12 dry kokum, details below

1 cup water, or as required.

5 - 6 garlic cloves

2 green chillies

Salt to taste

Coriander for decoration

Method:

Step 1 - In a small pot, add 3/4 cup of water and the dry kokum. Start heating the pot and let this mixture boil for a good 5 - 6 mins. Turn off heat and leave it aside to cool. 

Step 2 - Drain the water and keep this water for later use. Also, grind the cooked kokums till they form a rough paste. Keep this aside too.

Step 3 - Grind together the garlic cloves and green chillies with a little water till it forms a smooth paste. Keep aside.

Step 4 -  Now we are all set. In a larger bowl, pour in the coconut milk. Pour in the kokum water from step 2, garlic-green chilly paste and salt. Mix well. Start tasting the kadhi. If you find your sol kadhi a little less sour, start adding the ground kokums from step 2. Keep adding and mixing till you get your desired sourness. Always remember that the kokums will keep making your kadhi more sour over time. So do not add too much if you plan to consume the sol kadhi at a later time.

Step 5 - Once all the flavor is adjusted, strain the sol kadhi. Decorate with chopped coriander and refrigerate till you want to serve it. If you plan to indulge with rice, I would suggest getting the sol kadhi down to room temparature.

Tips: 
Sol Kadhi is usually of a very thin watery consistency. So adjust water as desired.

Coconut milk - Usually we do not have access to freshly grated coconut outside India. Using frozen freshly grated coconut according to me, compromises the taste. I found Aroy-D to be the only brand from all those I have tried, which claims to be 100% pure coconut milk (no preservatives). You should easily find these in the Asian markets. That being said, I have made sol kadhi with canned coconut milk and also with coconut milk powder before I met Aroy-D. Small compromises on the taste.

Kokum - These quantities are for the not-so-great kokums we get in Indian stores in the US. 

Now, moving on to perfection...

Ingredients (When IN India):

1 small coconut, freshly grated

5 - 6 kokum, details below

Water as needed

5 - 6 garlic cloves

2 green chillies

Salt to taste

Coriander for decoration

Method:

Step 1 - In a large blender bowl, grind together the coconut, garlic and green chillies. Add 1.5 cups of warm water. Grind for a good 3 - 4 mins. Strain the coconut through a fine mesh and squeeze out the fresh coconut milk. Keep this thick coconut milk aside. This will be your first extract.

Step 2 - Now for the second extract, add back the squeezed out coconut into the blender bowl. Add 3/4 cup warm water and grind it for 2 - 3 mins. Strain the coconut again through a fine mesh to squeeze out the coconut milk. Add this to the thicker coconut milk from step 1.

Step 3 - To the coconut milk, add salt and decorate with coriander. Refrigerate till you want to serve. If you plan to indulge with rice, I would suggest getting the sol kadhi down to room temperature before you serve it.

Tips: 
Sol Kadhi is usually of a very thin watery consistency. So adjust water as desired.

The kokum used here is the good quality kokum that you get in India. 

Indulge by itself or with some hot steamed rice!
Hope you enjoy making this recipe.  Happy cooking everyone!

Notes:
I have heard of people giving a cumin seeds tadka to the prepared sol kadhi before serving. Feel free to try that, but that is not how any of my family members prepare this drink. Just sayin...

Adding a little food color into the sol kadhi to look glamorous..is according to me an absolute NO NO! Authentic sol kadhi has no ingredients that will make it look shocking pink like it does in restaurants!

Matki chi Usal (Stir fried moth beans)

Pulses are low in fat and cholesterol, high in dietary fiber and rich in protein. This makes them a fantastic heart healthy food choice.

Indian cooking incorporates a lot of pulses in it's cuisines. Especially regional cuisines. You might not find all pulses at most of the restaurants but you will surely find them in most homes.

I enjoy making pulses for our regular lunch and dinners, mostly because there is minimal or no chopping required. Just soak the pulses in water and a few hours later, you are ready to use them.

The recipe I am sharing today is a simple one I cook almost once a week at our home mostly because of it's simplicity. This recipe has No Onion and No Garlic, which makes it ideal for days when you choose to offer it as 'Naivedya'  to God on auspicious days. I personally follow this recipe as it involves no chopping! Couldn't ask for more on a busy day.

Level: Easy
Serves: 4 - 5 people

Ingredients:
3/4 cup matki (moth beans), soak in a lot of water overnight or for 6 - 7 hrs.
1 tblsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 pinch asafoetida
6 - 7 curry leaves
1/4 tsp turmeric powder
1 tsp red chilly powder, or to taste
1.5 tsp goda masala, or to taste
2 - 3 kokum/ Juice of 1/2 lemon
1/4 tsp jaggery (optional)
Water as required
Salt to taste
Coriander to decorate

Method:
Step 1 - Heat oil in a pot. Add mustard seeds and let them splutter. Add cumin seeds and let them sizzle and turn a little brown. Add the asafoetida and curry leaves. Stir for a couple of seconds.

Step 2 - Add the turmeric powder. Stir for a second and immediately add the drained, soaked matki. Saute for 2 mins. Add the red chilly powder and saute for 2 - 3 mins. If you notice that the mixture is too dry and the spices might burn, sprinkle some water over the mixture and keep mixing. Then add enough water, such that the matki are almost all under water. Reduce heat to medium low, cover and let the matki cook well. Keep mixing occasionally.

Step 3 - Once you notice the water has substantially reduced and your matki is almost cooked, add in the goda masala, jaggery, kokum and salt. Mix well. Cook till the matki is well done. This can be checked by lightly pressing a few matkis. They should easily give way, but should not be all mashed up.

Decorate with coriander, squeeze some lemon if you are not using kokum and serve with some hot rotis.

Tip:
Do not add the kokum or jaggery before the matki are almost cooked, this could prevent the pulse from cooking properly.

If you do not have goda masala, you could add some garam masala (3/4 tsp) instead. This will alter the taste of the preparation, but it will still taste great.

Some homes decorate this preparation with some fresh grated coconut. This makes for a great topping.

Using sprouted matki, would make this dish even more healthy. So if you have time, go for it.

Batata Kaalvan (Potato Curry) CKP Style

For everybody who do not understand why fish curries rock!

As my husband does not eat fish and I can't stop eating them, we are almost always in a fix as we have to prepare two separate meals whenever I get my hands on some fresh fish. I also do feel a little bad that he misses out on the amazing curries that fish are cooked in.
The recipe I am sharing today is exactly how fish curry is made at my husband's home. We just replace the fish with potatoes, so 'anti-fishitarians' can have a good time, while we gobble down on our fishy meals.

Do give it a try on a cold winter night, cuddled up in a comfy chair with a large bowl of some hot steamed rice and this amazingly flavorful curry. Trust me this recipe is a keeper.

So here is how we make it!

Level: Easy
Serves: 4 people
Source: MIL (Nita Pradhan)

Ingredients:
3 large potatoes
4 - 5 garlic cloves, crushed
3 pinches asafoetida
1/4 tsp turmeric powder
1.5 tsp red chilly powder
1.5 tsp ginger garlic paste
2 tsp tamarind pulp (or to taste)
1/2 cup fresh coconut
4 tsp oil
Water as required
Salt to taste
Coriander to decorate

Method:
Step 1 - Cut the potatoes into even thin slices and then cut them into medium pieces. Place the cut potatoes in water till you are ready to use them. This will prevent discoloration. Grind the coconut with 1/4 cup water to form a smooth paste.

Step 2 - Heat oil in a pot and add crushed garlic in it. Saute till the garlic turns golden. Add the asafoetida and stir it for a few seconds.

Step 3 - Add the drained sliced potatoes and stir them well till all the potatoes are coated with the garlic oil. Add the turmeric powder, red chilly powder and ginger garlic paste. Stir well for 5 - 10 mins till you see oil in the sides of the pot.

Step 4 - Add enough water till it is 1/4 inch above the potatoes. Stir for a minute. Cover the pot with a lid and let the potatoes cook on medium-low heat for 5 - 7 mins till they are almost done. Keep stirring occasionally.

Step 5 - When the potatoes are 90% cooked, add salt, tamarind pulp and coconut paste from Step 1. Adjust the taste of the curry as per your liking (mostly for red chilly powder and tamarind pulp). Boil the curry for 2 more minutes till the potatoes are cooked through. Decorate with coriander and we are done!

Serve hot with some steamed rice. Indulge!

Tips:
You can chop the potatoes in any shape you prefer. Just make sure they are even, so they all cook at the same time.

Do not add tamarind pulp until the potatoes are almost cooked. Adding tamarind to uncooked potatoes prolongs the cooking time.

Bhajaniche Thalipeeth (Multigrain Flatbread)

'Thalipeeth' is a spicy, flavorful multigrain flatbread very popular in Maharashtra. Usually accompanied with a huge dollop of 'loni' or yogurt, I am yet to come across anyone who doesn't fall in love with this dish.

Every family has it's own secret recipe for the Bhajani (spiced multigrain flour) which is used to make these flatbreads. A combination of spices, lentils and grains are first roasted on low heat and then ground to a fine powder. This flour is then kneaded along with onions, green chillies and some more spices to form 'Thalipeeth'.

The main thing to remember before you make 'thalipeeth' is that, due to the lack of gluten in the dough, you will have to pat the dough into shape with your fingers as you will not be able to roll it out into discs. This will be a little more time consuming than your regular roti making, but it is going to be so sooo worth it. Trust me on this one!

I usually use the 'K-Pra' or 'Bedekar' thalipeeth flour which we get very easily in the Indian grocery stores around the place we stay. But if you don't find one around your home, do email me and I will be more than happy to share my familiy's thalipeeth bhajani recipe with you.

So let us get started..

Level: Medium
Serves: 8 - 10 medium thalipeeth
Source: Aai (Vandana Thakur)

Ingredients:
2 cups thalipeeth bhajani (any kind. I used 'K-Pra')
2 tsp oil
Water for kneading, as required
1 tsp yogurt
1/2 tsp goda masala (optional)
1 medium onion, finely chopped
2 stalks of spring onion greens, finely chopped
2 - 3 green chillies, finely chopped
1/2 cup coriander leaves, finely chopped
Salt to taste (I din't use any as my Thalipeeth bhajani had salt added in it)
Aluminium foil/Parchment paper
Oil for pan frying

Method:
Step 1 - Place the thalipeeth bhajani in a large plate or pot. Add 2 tsp oil and mix well. Add the yogurt, goda masala (if using), onions, spring onion greens, green chillies and coriander leaves. If your bhajani does not have salt added to it, do add some at this point. Mix well using your hands or a spoon.

Step 2 - Knead the flour into a soft dough with water. Use water sparingly. The dough is not going to be elastic like your regular chapati dough. Due to this, it may not form into a ball. To check if your dough is ready, gather a large lump of dough in your palms and press it lightly. If it holds shape, you are done.

Step 3 - Place a parchment paper or an aluminium foil over your rolling board. Pour a few drops of oil onto the sheet and spread it around. This will ensure that the thalipeeth does not stick. At the same time, start heating a pan on medium heat to roast the thalipeeth.

Step 4 - Grease your hand with a little oil. Take a fairly large sized dough (around 3 tbslp) and roll it into a smooth ball in your palms. Place the ball onto your well greased rolling board. Grease your fingers with a little oil and start lightly pressing the dough into a disc. This will be really easy as the dough would be very soft. You might notice that the corners keep cracking. Don't fuss over it. The dough is very forgiving. Just patch the cracks into place. If you think your hands have started sticking to the dough, grease it again with some more oil. Try your best to flatten the thalipeeth evenly. Flatter the disc, crispier the thalipeeth. Once done, form a small hole in the center of your thalipeeth.

Step 5 - Lightly pick up the parchment paper or foil you are using and carefully flip the flatbread onto your palm. Slowly place the thalipeeth from your palm onto the hot pan. Pour a tsp of oil around the corners of the thalipeeth. Pour some oil into the hole created in the center. This will help cook and crisp the thalipeeth well. If you want your thalipeeth very crisp, you can poke 2 - 3 holes around the thalipeeth and pour oil in all the holes.

Step 6 - Once the sides of the thalipeeth turn deep brown, pour a tsp of oil over the thalipeeth and slowly flip it to let the other side cook well. Cook till both the sides, turn to a deep brown color. Do not keep flipping the thalipeeth around too many times. You could end up breaking it in the process.

Serve hot with some 'Loni' or some yogurt. Being a garlic lover, I prefer eating my thalipeeth with some spicy garlic chutney.
You can indulge in these for breakfast or as a meal. If you are in a fancy mood like I was when I made these, you can cut them into quarters using a sharp pizza cutter and serve them to your guests as appetizers!

Enjoy!

Tips:
Once you buy your thalipeeth bhajani, do read the ingredient list on your box. Some flours have salt and red chilly powder added before hand. This should help you make proper decisions regarding adding spices and green chillies.

Do grease your parchment paper/aluminium foil well before you start pressing the dough into shape. It has to come off it when you are done.

If you have fresh homemade flour, you can dip your hands in water and flatten the dough into discs, but I have not had a great experience with store bought flours and water. Due to this, I grease my hands with oil to flatten the dough into shape.
You should try using water on your first thalipeeth and check if it works for you.

Easy Egg Biryani

Once a dish of the royals, today the 'Biryani' reflects local sensibilities and traditions and is a very popular and common dish.
India has witnessed many invaders and with every invader came a different culture and a new cuisine. Muslim invaders like Turks, Arabs, Persians and Afghans introduced the culture of feasts to India. The Mughlai cuisine that India is famous for developed from the 15th century to about the 19th century during the reign of the Mughals. The Mughals raised cooking to an art form, introducing several recipes to India like biryani, pilaf and kebabs.
While 'Biryani' is popularly associated with the Mughals, there is some historical evidence to show that there were similar rice dishes prior to the Mughul invasion.

Let us begin our royal journey into history with some simple 'Biryani' recipes to boost our confidence. Nothing better to start off with than - Egg Biryani!
Egg Biryani unlike Meat Biryani always fails to impress due to the lack of flavoring. We need to understand that unlike meat, eggs are not going to share any of it's flavor with the rice or the masala. Due to this reason, we need to prepare a very flavorful concoction to help an Egg Biryani impress you. This is one such recipe. A definite keeper!

When I first started trying out 'Biryanis', the main thing that bothered me was the 90% cooked rice bit! What is 90%! How am I supposed to know I din't cook it 80% or 95%...? Sounds familiar? This kept me from trying out 'Biryanis' for far too long... until I came across the 1:1.5 method. Every 1 cup of rice will use 1.5 cups of water instead of 2. This ensures that the rice cooks 90% and the grains can stay separate. The remaining 10% gets cooked when all the assembled layers are cooked on 'dum'. Will break this down for you when we make this Biryani.
Ideally, Long grain or Basmati rice are used in 'Biryani' preparations. But we usually do not have it lying around at home. So unless I am feeding a crowd, I use the regular rice we have at home (Kolam). Please feel free to use Basmati rice for a prettier outcome.

Level: Easy
Serves: 5 - 6 people
Adapted from: ReadySteadyEat

Ingredients:
For the rice:
- 1. 5 cups rice (Soaked in water for 10 mins and then drained)
- 2.5 cups water
- 2 tsp ghee/clarified butter
- 2 green cardamoms
- 4 cloves
- 6 black peppercorns
- 1 inch cinnamon stick
- 2 bay leaves
- 3/4 tsp salt

For the Egg Masala:
- 6 hard boiled eggs, Sliced into 2 lengthwise
- 3 tsp ghee
- 1.5 tsp oil
- 1 large onion, finely chopped
- 2.5 tsp ginger garlic paste
- 2 green chillies, finely chopped
- 1. 5 tblsp cashewnuts, broken
- 1/2 tsp turmeric powder
- 1 tblsp coriander powder
- 1 tblsp cumin powder
- 1 tsp red chilly powder
- 1.5 tsp garam masala (any kind)
- 1 tblsp tomato paste (or 1/4 cup tomato puree/1 tomato, finely chopped)
- 1/4 cup yogurt, lightly beaten
- 3 tblsp fresh coriander leaves, finely chopped
- 6 - 7 fresh mint leaves, roughly chopped
- Salt to taste

For Layering:
- 1.5 tblsp ghee
- 2 large onions, thinly sliced (or more if desired)
- 1/4 cup coriander leaves, finely chopped
- 3 - 4 mint leaves, finely chopped
- 1/2 tsp garam masala powder
- 1/4 cup milk
- 2 pinch saffron strands

Method:
LAYERING - 
Step 1 - We will begin with our layering prep. Warm the milk in the microwave for 10 seconds. Add saffron and let it soak till needed. (At least 30 mins)

Step 2 - Fry the onions in oil till they turn deep brown and drain onto a paper towel. Do not let them stay clumped. Separate them a little with a spoon or fork. This will ensure that they crisp up as they cool down. Keep aside.

RICE - 
Step 3 - Let us work on our rice. Start heating water in the microwave or stove top till it boils. While this is happening, heat ghee in a pressure pan. Add the cardamom pods, cloves, black peppercorns, cinnamon stick and bay leaves. Saute for a few seconds till they sizzle. Add the drained rice. Fry for 2 - 3 mins. Add the boiling water and salt. Mix well. Pressure cook for 2 whistles. When done, separate the rice grains lightly with the back of your spoon or with a fork. Remove them onto a large plate and keep aside. We will be using the same pan to cook the egg masala and the final layering.
Due to the 1:1.5 ratio of rice and water used, the rice will be 90% cooked when done. We will cook the final 10% with all the eggs and spices post layering.

EGG MASALA - 
Step 4 - Heat the ghee and oil in your pressure pan. Add onions and saute till they turn transparent. Add ginger garlic paste and green chillies. Saute till the mixture turns light brown. Add the turmeric powder, coriander powder, cumin powder and red chilly powder. Saute till the mixture turns deep brown. Add a few tsps of water if you think the masala is sticking to the bottom and burning. Add the tomatoes. Reduce heat to medium low and let this mixture cook till the masala leaves oil.

Step 5 - Add cashewnuts and salt. Mix well. Add the lightly beaten yogurt. Mix again. Add mint and coriander leaves. Taste and adjust salt.

Step 6 - Place the eggs in the masala and lightly toss them with a spoon till the masala coats them well. Do not overwork them. We do not want to separate the yolks from the whites.

FINAL ASSEMBLY - 
Step 7 - Remove half the egg mixture from your pressure pan into another bowl. The other half of the egg masala will be your bottom layer. Spread out half the rice over the egg masala. From the layering tab, sprinkle half the fried onions, half the coriander leaves, half the mint, half the garam masala, half the ghee and half of the saffron milk mixture. Place the remaining egg masala on your rice layer and repeat the process. Remainder rice, fried onions, coriander leaves, mint leaves, garam masala, ghee and saffron milk mixture.

Step 8 - Place a large pan on medium low heat. Once it heats up, place your covered pressure pan without the whistle over it. Cook for 20 mins. This type of indirect cooking ensures that the masala at the bottom does not burn.
Alternatively, you can do the layering in your rice cooker and cook covered for 20 mins. It will switch from the cook mode to warm in 3 - 4 mins, but we have to let it continue cooking on warm till we hit our 20 mins time frame.
Both methods give excellent results. So use whichever you think works for you.

Right before serving, lightly mix the mixture with the back of a large spoon. Make sure you do not break the eggs or the rice grains.

Serve hot with some yogurt or raita of you choice.

Hope this biryani impresses your family as much as it did mine!
Happy Cooking Everyone!


Biryani info: Here!

Veg. Frankie

A sizzling, spicy, tangy, cheesy wrap. 'Frankie' is a well loved roadside snack!
If you have grown up in Mumbai, a 'Tibbs Frankie' stall would get back fond memories with friends. The enticing aroma around this food stall just commands your brain to walk towards it. Biting into a HOT frankie and cursing yourself for not having the patience to let it cool down a little, sure has happened more than a few times to most of us!

Did you know frankie has an interesting history? Well, I sure din't. And guess what...it is quite a story. In the year 1967, Mr. Amarjit Tibb on returning back from England has a stopover in Beirut. Here he tried the Pita Bread wrap and this fascinated him. Upon his return, he kept innovating this dish to suit an Indian palette. After a years worth of research along with his wife they hit upon the perfect concoction. Once the Indianised wrap was a hit with his family and friends, they introduced it to the Mumbai markets. The rest is history.

Today I am sharing a Potato filled frankie recipe with you. The most popular pick for vegetarians. My husband thinks it tastes quite similar to the one you get on Mumbai streets but with less grease and ignoring the sorrow on his face while mentioning less grease, I take that as a compliment.
As far as I am concerned, I cannot make myself choose a potato frankie when chicken/mutton frankie is listed just below it! So even though I enjoyed this frankie a lot I can never be absolutely sure if it tastes like the ones you get on Mumbai streets. Nevertheless, I can guarantee this would make a great wrap!

Level: Medium
Serves: 4 people
(Makes 5 - 6 medium sized wraps)

Ingredients:
Cover:
Ready to cook flour tortillas/rotis (or any flat bread)
1/4 tsp butter per bread

Potato Filling:
4 medium potatoes
1/4 tsp turmeric
1.5 tsp ginger garlic paste
2 green chillies, finely chopped
2.5 tblsp frankie masala/kathi roll masala
2 tsp dry mango powder (amchur)
1 tsp chaat masala
Few sprigs of coriander
3 tsp cornflour or as needed
Salt to taste
Oil for pan frying

Onion Mixture:
1 medium onion, thinly sliced
3/4 tsp red chilly powder
1/2 tsp chaat masala
Pinch of salt

Tangy Sauce:
1.5 tsp dry mango powder (amchur)
1/2 tsp red chilly powder
1/2 tsp garam masala (any mixed spice)
1/4 tsp chaat masala
Salt to taste
1/2 cup water or as required

Chilli Vinegar:
2 chillies, finely chopped
3 tblsp vinegar

Cheese (optional)

Method:
Step 1 - Let us get our chilli vinegar ready. Quite self explanatory. Mix chopped chillies and vinegar together. Keep aside.

Step 2 - Let us get our Tangy sauce ready. Mix all the spice powders mentioned under the tangy sauce tab in the ingredients above with water. Beat well till the mixture is lump free. Add water till the consistency is very liquidy. Keep aside. Over time, this paste will keep thickening. So remember to adjust the consistency with water right before you use it. A thick paste can be too overpowering.

Step 3 - Moving on to the onion mixture. In a bowl, mix the onions, red chilly powder, chaat masala and salt well. Once well coated, keep aside. Add very little salt here. Remember the chaat masala already has salt in it.

Step 4 - Getting to the star of the show - our potato filing. In a large bowl, mash the potatoes well. Add the turmeric powder, ginger garlic paste, green chillies, coriander, frankie masala, dry mango powder, chaat masala and salt. Knead well and adjust the taste to your preference. If the potato mixture is too pasty, add cornflour till it is possible to form shapes with the filing. Oil your palms and shape the potato into elongated patties.

Step 5 - Pour a few tblsp of oil in a flat pan. When it heats up, place the patties on the pan and fry them till the bottoms turn brown. Pour a few drops of oil on the top and gently flip the patties. Fry the other side till it browns. Do not over handle the patties. This will ensure even browning and less breakage. Once done, drain them onto a paper towel.

Step 6 - Let us assemble the frankie now. Keep the flame on medium to low heat for the entire process. Get all our ready ingredients closer to your pan.

1) In a flat pan, heat a 1/4 tsp of butter (or more) and place your uncooked roti on it. Once you notice light brown spots on the bottom, flip the roti.

2) Without wasting time, place your potato patty in the center of your roti.

3) Add some of your onion mixture all over the patty.

4) Pour some tangy sauce over the onions.

5) Pour a little chilli vinegar over the sauce. Make sure you drop a few chillies on it for that extra kick.

6) Sprinkle some grated cheese over it.

Roll it up and pierce a toothpick to keep the wrap in place, if it doesn't behave!

Indulge immediately. It does get soggy if you let it sit for too long.

Hope you enjoy this one!

Tips:
You can get Frankie masala in your Indian store. If this is missing, Kathi Roll masala works well.

You can make your own bread at home, but readymade works best for me. Rolling a highly elastic all purpose flour dough makes me an unhappy cook!

You can saute the onions a little while making your onion mixture, but we like the sharpness of a raw onion when we bite into a soft potato filled wrap. So we leave it as it is.

Source: History of frankie - Click here!

Street Style Maggi Noodles!

Our 'Bakasoor Kitchen' is celebrating 100,000 page views! Yay!

Let me take a moment and thank all my readers for taking time out to read my ramblings. Your emails and comments make me feel really special. This little hobby of mine, which started off as a means to stay sane while going through a tough time in my life, has given me so much more than what I hoped for. Oh I could go on and on... but let us cut the drama and put on our aprons, as that is what this blog is all about. 

Snapping back into the food world, does watching rain make you hungry? I sure crave something warm and soupy on rainy days. I always want to head back home, drag my chair to a large window, wrap myself in a large blanket and slurp on some warm comfort food. There is something really peaceful, cleansing and comforting in watching and hearing heavy rainfall. No. 1 reason of getting home sick in June. Well my folks are reading my blog these days so let's make it No. 2 reason for getting home sick...
California rains suck! They are over even before you notice that it was raining. So a quick rain, calls for a super quick comfort snack and maggi noodles has quick and comfort written all over it. So let us jazz up these noodles a little and rush to watch the rainfall.

Level: Easy
Serves: 2 people (1 noodle cake per person)

Ingredients:
2 packets maggi (I use masala flavor)
3 cups water
1 small onion, roughly chopped
1 small tomato, roughly chopped
2 tblsp green peas
3/4 tsp red chilly powder/2 green chillies
1/8 tsp salt or to taste
1/4 tsp pepper
1/4 tsp garam masala (any mixed spice will work) - optional
1/2 tsp chaat masala
1 tblsp coriander leaves, roughly chopped
2 tsp oil

Method:
Step 1 - Microwave cook the green peas in a small bowl with 1 tblsp water for 2 mins or till the peas are cooked. Keep aside.

Step 2 - Heat oil in a small pan. When the oil heats up add the onions and saute till they turn transparent. This should take just 2 mins.

Step 3 - Add the tomatoes, red chilly powder/green chillies, salt, pepper and garam masala. Mix well and cook till the tomatoes soften up. Turn off the heat. Add coriander leaves, mix well and keep aside.

Step 4 - In another pot, heat 3 cups of water and add in the maggi tastemaker sachets that come along with the maggi cakes. Once the water boils, add in the noodles and cook till they are done and the water is soaked up. Do not dry out the maggi too much.

Step 5 - Mix the peas from step 1 and the onion-tomato mixture from Step 3 into the cooked noodles. Sprinkle chaat masala over it and serve immediately.

Maggi is best enjoyed hot or warm. It gets too glu-like once you let it sit. So cook only when you are ready to eat.

Enjoy and thank you all once again for all your support. 

Spaghetti Bolognese (Turkey)

A hearty and juicy meat sauce, ladled over spaghetti has comfort food written all over it. The perfectly soft cooked carrots and celery in the sauce add a whole new texture, flavor and warmth to this dish. 

Bolognese sauce known in Italian as - 'ragu alla bolognese', is a meat based sauce originating from Bologna, Italy. The earliest documented recipe of ragu served with pasta comes from the 18th century Imola, near Bologna. Traditionally, Italian ragu is served with flat shaped or tube shaped pasta. But as I was introduced to this dish in Italian restaurants as 'Spaghetti Bolognese', spaghetti is my favorite pasta to go with this sauce.

There is plenty of room for creative interpretations of this recipe and that is apparent from the fact that every chef seems to have their very own variation. 

I have tried to put together the healthiest and easiest of the techniques and ingredient options and it has worked really well for us. Hope it works just as well for you.

Yes on going through the recipe, you might notice that it does take a long time to reach the perfect flavor, but trust me, it is a small sacrifice to achieve the most luscious meat sauce you have ever tasted!

Getting to the recipe..

Serves: 3 - 4 people
Level: Easy

Ingredients:
1 lb (500 gms) minced meat - I used turkey
250 gms uncooked spaghetti
1 medium onion, roughly chopped
1 medium carrot, roughly chopped
1/2 stick celery, roughly chopped
3 - 4 garlic cloves, roughly chopped
1 tsp red chilly flakes
3/4 tsp dry basil
3/4 tsp black pepper powder
1/2 tsp kashmiri red chilly powder/paprika
1/2 tsp fresh thyme, finely chopped
1 can crushed tomatoes (14 - 16 oz)
1/2 can tomato puree (7 - 8 z)
1.5 cups water (or 1 cup water and 1/2 cup red wine)
1/2 tsp hot sauce - I used tobasco (optional)
2 tblsp parmigiano-reggiano cheese + some more while serving
3 - 4 fresh basil leaves + some more while serving
3 tblsp oil - I used olive oil
Salt to taste

Method:
Step 1 - Heat oil in a large wok. Add the onions and saute till they turn transparent. Add 6 - 8 garlic cloves and saute for 4 - 5 mins till they soften up. Do not brown the ingredients.

Step 2 - Add the minced meat and break it down well with your spoon to make sure there are no lumps. Saute for 3 - 4 mins. Add 1/2 cup of water or wine if using, salt, red chilly powder/paprika, dry basil leaves, black pepper powder, red chilly flakes and fresh thyme. Saute well till the meat turns brown.

Step 3 - Add the carrots, celery and mix well. Add the crushed tomatoes, tomato puree and 1 cup of water. Cook covered on medium heat for 10 - 12 mins. stirring occasionally. After 10 - 12 mins, cook uncovered on medium low heat for another 35 - 40 mins till the sauce looks all glossy, due to the oil separating and the acidity of the tomatoes is gone. The sauce should not be too runny nor too thick. If you think the sauce is thickening too quickly, add a few more tblsps of water. But do not reduce your cooking time.

Step 4 - Add some freshly grated parmigiano-reggiano cheese and some freshly chopped basil leaves. Add some hot sauce if you think you would enjoy a spicier version of the sauce. Your bolognese sauce is now ready!

Step 5 - Now let us get to the pasta. Cook the spaghetti as per the instructions on the package till they are cooked al-dente (cook till firm but not hard).

Step 6 - Plate up the spaghetti in your serving dish. Ladle the saucy bolognese over the spaghetti. Grate some cheese and sprinkle some basil leaves on top. Serve hot or warm.

Transport yourself to Italy by enjoying this with a glass of red wine and some garlic bread. Watching 'The Italian Job' could very well enhance your experience!

Tips:

Few things to remember before we start cooking this dish:

- Do not get fooled by the simple set of ingredients. This dish is not something you throw together quickly. We have to cook the meat for almost an hour till it absorbs all the flavors well. 

- My recipe calls for canned crushed tomatoes and puree. I have tried this recipe with different types of fresh tomatoes and pastes. It just did not work for me. Moreover, cans make my life easier and the sauce brighter which is a huge bonus.

- Try and use freshly grated Parmigiano-Reggiano cheese. Makes a difference.
- You can replace turkey meat with beef or a combination of beef and pork, which I am sure will give this dish a better flavor. I do not generally do that as most of my friends and family do not consume beef. I have also tried this recipe using minced chicken, but I was quite disappointed with the outcome. So I would avoid it.

Couscous Salad

Couscous is a coarsely ground pasta made from semolina. It is a staple in the North African Maghreb region.
Like pasta, couscous is made from semolina flour, but rather than mixing the semolina with a prescribed amount of water and/or egg into a dough, couscous is made by rubbing the semolina between moistened hands until the flour combines with just enough water to form hundreds of tiny grains. Needless to say, it is the simplest forms of making pasta and one that is practiced in villages all around the Mediterranean basin.

Couscous comes in instant and non-instant variety. The instant variety is pre-steamed and then dried before it is packaged. This makes the cooking process really quick.

Today I will share a really interesting couscous salad recipe. By just glancing through the ingredients you will realize how refreshing and hearty it is going to be. This is the first couscous recipe I tried at my home and needless to say we are hooked. I am sure you would be too. So let us get started.

Level: Easy
Serves: 4 people
Adapted from: Laura in the kitchen

Ingredients:
2/3 cup instant couscous
2/3 cup water
1 tomato, scoop out the seeds and liquid and cut into small cubes
1 medium cucumber, scoop out the seeds and cut into small cubes
3/4 cup cooked chickpeas (I use canned chickpeas - washed)
1/2 medium onion, finely chopped
1 cup coriander leaves, roughly chopped
1 green chilly, finely chopped
Zest of 1/2 lemon
Juice of 1 large lemon
2 tblsp olive oil
Salt to taste
Pepper as needed

Method:
Step 1 - Heat 2/3 cup of water covered and let it come to a boil. Turn off the heat. Add the instant couscous. Mix quickly with a spoon and cover the pot with a lid for 5 minutes.

Step 2 - Let us get to our dressing now. In a large salad bowl, zest 1/2 a lemon with a zester or the smallest grater you have. Make sure you use only the yellow portion of the lemon. Do not zest the white rind. This will make your dressing bitter. Once done, cut the lemon open and squeeze the life out of it. We need all the lemony goodness. Add the olive oil. Beat all the ingredients well with a whisk or a fork.

Step 3 - Add the chopped veggies, chickpeas, chilly and coriander leaves into the salad dressing. Add salt and pepper. Lightly toss everything together. Do not over mix. This might break the veggies. We do not want that to happen.

Step 4 - By now the 5 mins of couscous standing time would be up. Using a fork, start pulling out the layers of the couscous till they separate well. They should be lump free. Drop this couscous, while it is still warm in the bowl of veggies. Toss lightly with a fork. Adjust the salt and pepper.

The couscous should taste refreshingly lemony and be perfectly salted.
Serve warm or cold. This dish makes a meal in itself.

Happy Cooking Everyone!

Tips:
This dish can be enjoyed warm or cold out of the fridge.

The more this dish sits in the refrigerator, the more the flavors intensify. I generally make this dish the night before we plan to enjoy it for brunch.

Make sure all the veggie preparations are done before you cook the couscous. We need to use the couscous while it is still warm.

Do not forget to scoop out and discard the seeds and liquid from the tomato and cucumber. If used, they will completely water down the salad.

Give this salad your own touch, by adding or omitting the ingredients of your choice. As couscous does not have any flavor of it's own, it tastes great with any vegetables.

For this recipe, do not follow the cooking instructions on your couscous box, to cook  it. The instructions are to make a really mushy and soft couscous. We do not want that texture for our salad.

Other Sources: Here

Kheema Pattice (Turkey Patty)

These melt in the mouth pattice are everybody's favorite. Originally these pattice are made with minced goat meat at our home. As goat meat is not readily available around where I live, I have replaced it with minced turkey meat. Turkey being a healthier option than goat meat, is an added bonus.

These kheema pattice are my mother in law's specialty.  I still remember the first time she made them for me. I was in meat heaven! So moist and juicy and flavorful..I just could not have enough. Even today, inspite of learning how to make these, my MIL always makes these for me when either of us visit each other.

Just wanted to let you know a few tricks involved in making the perfect pattice, before we head to the recipe. The thumb rule to moist and juicy pattice is minimum handling. When we are mixing everything together you cannot knead the mixture like you do with your bread dough. The mixture needs to be handled with total baby love! Over handling the mixture leads to tough pattice.
Secondly, you can replace the turkey meat with any other minced meat except chicken. Using chicken compromises too much on the taste. This of course, is my personal opinion. I know people who enjoy chicken pattice made this way. I just fail to get along with these people. Don't be one of those. :)

I usually prefer rolling the pattice in bread crumbs before shallow frying them in oil. But traditionally fine semolina was used. So you can try both the options and decide what you enjoy more.

Now let us get to the recipe.

Level: Medium
Serves: 15 - 18 medium sized pattice
Source: MIL (Nita Pradhan)

Ingredients:
1 lb minced meat (I use turkey meat)

Marination:
1/2 tsp turmeric powder
2 tsp red chilly powder
1.5 tsp ginger garlic paste
1/2 tsp garam masala (any kind)
Salt to taste

Pattice ingredients:
4 tsp oil
1/2 inch cinnamon stick
2 cloves
2 pinches asafoetida
1/2 cup chopped onions
3 medium potatoes, boiled and mashed
1/2 tsp ginger garlic paste
3 slices sandwich bread (white or wheat)
Salt to taste

For rolling:
1 egg, lightly beaten
Breadcrumbs/semolina for coating

Method:
Step 1 - Place the minced meat in a large bowl. Add the turmeric powder, red chilly powder, ginger garlic paste, garam masala and salt from the marination list. Lightly mix all the ingredients till the minced meat is coated well. Refrigerate for minimum 30 mins to an hour. Do not over knead here. Over kneading makes though pattice.

Step 2 - In a pressure pan, heat 2 tsp oil. Add the cinnamon sticks, cloves and asafoetida. Immediately add the onions and stir fry till they turn light brown.

Step 3 - Add the marinated minced meat from Step 1. Saute till the minced meat loses it's pink raw color and turns whitish. Add water till the meat is just under water and pressure cook for 2 whistles or till your meat is thoroughly cooked.

Step 4 - Once the pressure pan opens on it's own without any resistance, you might find the mixture a little watery. Cook the meat mixture again on high flame till it is absolutely dry. Adjust salt once the mixture dries up. Leave aside to cool down.

Step 5 - While the meat mixture cools down, take 3/4 cup of water. Add in 1/4 tsp of salt and mix well till it completely dissolves in the water. Soak each bread slice in this water for just a couple of seconds, take them out and squeeze out the excess water. Place the wet squeezed bread into a large bowl. This along with the potatoes will help in binding our pattice together.

Step 6 - In the same large bowl, place the mashed potatoes, 1/2 tsp ginger garlic paste and cooled meat mixture from Step 4. Mix very lightly till the mixture is well combined. Taste the mixture and adjust the salt to your liking. Again, do not over handle the batter.

Step 7 - Take a tablespoon of batter in between your palms and roll the mixture lightly into any shape that you desire.

Step 8 - Let us get to the frying now. Beat the egg lightly in a bowl. Keep aside. Take a flat plate and spread out some breadcrumbs for coating.

Step 9 - Place a frying pan on heat and pour enough oil to shallow fry these beauties. The pattice should not drown in the oil, just the bases should be in contact with oil. We are not deep frying here. How do you know the oil is ready? Just drop in a few breadcrumbs in the hot oil. If they sizzle, you are ready.

Step 10 - Take each piece of pattice, first dip them in the beaten egg from both sides. Pick them up and place them in the bread crumbs. Roll these pattice well in the crumbs and place them lightly in the hot oil. Fry for just a couple of  minutes on each side as we have to just brown the breadcrumbs. We do not need to cook the pattice again. And we are done.

Serve hot with some ketchup or chilly sauce. Sit back with a glass of wine in one hand, a pattice in another and welcome yourself into my MEAT HEAVEN!

Tips:
You can roll these pattice and keep them in the refrigerator for a day or two. On  the day you plan to indulge, just fry and serve.

You can also freeze the rolled pattice and store them in the freezer for almost 2 to 3 weeks. Just thaw and fry when you need them.

Traditional Anda Curry (Egg Curry)

Every family has it's own take on this delightful preparation. The recipe I am sharing today is my absolute favorite. It has a perfect balance of spice and tang. Not the simplest recipes for egg curry around, but definitely worth all the efforts.
The masala that I use in this curry, is a very traditional coastal masala (Bhajani) that we use at home to prepare chicken or mutton curries. So you can imagine how awesome these simple eggs are going to taste.

I am going to simplify this recipe by breaking it down into two parts. The first part will show you how we make a typical 'Bhajani' at home and the second part will show you how the curry is made using this 'Bhajani'.

These cold winter days make this dish even more desirable. So get your aprons on and dive in!

Level: Medium
Serves: 4 to 6 people
Source: Aai

Ingredients:
Bhajani (1 portion)
1/2 cup fresh grated coconut OR 1/4 cup dry grated coconut
3/4 cup onions, roughly chopped
7 peppercorns
4 cloves
1.5 inch cinnamon stick
2 tsp coriander seeds
1 tblsp oil

Method:
Step 1 - In a flat pan, heat the oil on medium power. Add the peppercorns, cloves, cinnamon stick and coriander seeds. Saute these spices till the coriander seeds turn brownish. Take them out of the oil and place them in a plate to cool off.

Step 2 - In the same oil, add the onions and stir fry continuously on medium-high heat till they turn brown all over.

Step 3 - Once the onions get properly browned, turn the heat down to medium and add the grated coconut and saute continously till the whole mixture gets a deep brown color. Do not let this mixture burn. Add the spices from Step 1. Mix everything together for a minute and remove this mixture onto a plate to cool down.

Step 4 - Grind this mixture in a blender with as little water as needed to form a smooth paste.

This is your basic 'Bhajani' or Coastal Masala !

Tips: The color of your curry is dependent on the color of this bhajani mixture. So make sure you roast the ingredients really well.

Ingredients:
Anda Curry:
4 hard boiled eggs, slit vertically into two
1 portion Bhajani (recipe above)
1 large onion, finely chopped
1.5 tblsp oil
3/4 tsp mustard seeds
2 pinch asafoetida
1/4 tsp turmeric powder
1 tsp red chilly powder, or to taste
3/4 tsp jaggery
1 tsp tamarind pulp
Salt to taste
Coriander to decorate

Method:
Step 1 - Heat oil in a large flat pot. Add the mustard seeds. When they splutter, add the asafoetida, turmeric powder and onions. Saute till the onions turn light brown.

Step 2 - Add the red chilly powder, jaggery and tamarind pulp. Saute well. As we have used less oil, your spices might start burning. Sprinkle some water into your pan to prevent burning.

Step 3 - Add the bhajani paste and 1/2 cup of water. Mix well and saute for 5 - 6 mins. At this point the mixture will start oozing out oil. Add 2.5 cups of water. The curry will be very thin now. Turn the heat to low and let this curry boil for 10-12 mins or till it thickens to your desired consistency. Adjust the taste at this point. The curry needs to be spicy with a very slight hint of sweet (jaggery) and sour (tamarind).

Step 4 - Just before serving, slide in the hard boiled eggs and sprinkle some chopped coriander.

Serve hot with some Indian paav or steamed rice.

If this doesn't warm up your cold winter nights, I don't know what will !

Lal Bhopalyachi Bhaji (Stir Fried Pumpkin)

After all the heavy and delicious food everybody indulged in during Diwali and Thanksgiving, it is time to get back on track (until Christmas that is..) with some simple grounded meals. With leftover pumpkin after a failed pumpkin pie attempt of mine, a quick stirf-fry recipe it was for all of us at home!

Low in calories and high in fiber, pumpkins are a good source of vitamins and minerals, especially beta-carotene, vitamin C and potassium. All of these linked to fighting heart diseases and other ailments. Pumpkins are 90% water and are therefore one of the food items recommended by dietitians in cholesterol controlling and weight reduction programs.

The preparation I am sharing with you today is a very typical Maharashtrian style of eating pumpkins. The bright red chillies, give a necessary punch to the otherwise sweet fruit and the fenugreek seeds and jaggery gives this dish so many different levels of flavor. You can leave the coconut out if you want to keep it strictly healthy, but as I wanted to share the traditional recipe with all of you, I have added coconut to this preparation.

Here is the recipe.

Level: Easy
Serves: 2 - 3 people

Ingredients:
1 lb yellow pumpkin
1.5 tsp oil
3/4 tsp mustard seeds
2 pinch asafoetida
1/2 tsp fenugreek seeds
5 - 6 dry red chillies
10-12 curry leaves
1/2 tsp turmeric powder
1.5 tsp jaggery
1/2 cup of water
Salt to taste
1 tblsp coconut for garnish
Few sprigs of coriander for garnish

Method:
Step 1 - Wash the pumpkin well. Peel the skin with a potato peeler. Scoop out the seeds and the fibers with a spoon. Cut the pumpkin into 1/2 inch cubes. Keep aside.

Step 2 - In a flat pan, heat the oil. Add mustard seeds and let them splutter. Add the asafoetida and fenugreek seeds. Stir for a few seconds. Add the dry red chilles and curry leaves. Stir for a few more seconds till the chillies get a little dark.

Step 3 - Add the chopped pumpkin and turmeric. Stir well till all the flavored oil coats the pumpkin. Reduce heat to medium low. Add 1/2 cup of water and cover and let it cook for 3 - 4 mins. Add the jaggery and salt. Mix everything together and cook again for 5 - 6 mins checking and stirring occasionally. Do not over cook the pumpkin. Once you realize that you can easily cut through the pumpkin with a spoon, immediately take it off the heat and keep it uncovered till it warms down.

Decorate with coriander leaves and coconut.
Serve warm with some hot chapatis.

Enjoy!

For more pumpkin information head here:
http://www.hearthealthyonline.com/healthy-recipes/cooking-nutrition-tips/pumpkin_1.html
http://www.nutrition-and-you.com/pumpkin.html

Goan Egg Drop Curry

This curry is stunning both for your eyes and tastebuds! Personally I have never tried egg curry in Goa. With so much fish in front of me..I never looked at anything else. But being the only one at my house who indulges (read over indulges) in fish, I have to be nice sometimes and prepare dishes which could help my loved ones experience the amazing flavors of Goa.

Eggs have taken a beating in recent years, due to its impact on cholesterol and heart problems. Inspite of this, I do not believe it needs to be completely avoided. I wouldn't be surprised if a decade later people find out how much harm has been caused by banning eggs from our diets.
Don't get me wrong here, I am not one of the crazies! I do not deny that egg yolks are bad for you, but a couple of eggs in a month, should not kill you anyway. Unless a doctor specifically asks you to stay away from them.
I believe that our bodies need to achieve a balance. We cannot forget that eggs are a good source of low cost high-quality protein, providing 6.3 gms of protein in 1 egg for a caloric cost of only 68 calories. Numerous vitamins, including vitamin A, potassium and many B vitamins like folic acid, choline and biotin are also packed into this oval-shaped staple. Very few foods share the same diverse nutrient makeup available in a single egg. Many of these nutrients are specifically needed for the health of the nerves and brain.

That being said, I do not completely ignore the tons of research available that link eggs to increase in cholesterol. We just reduce them in our diets, instead of banning them for life!
We mostly include more of the egg whites in our diets as it contains no cholesterol, but it is in dishes like the  one I am sharing here, where you really cannot do without the egg yolks. Using only egg whites would give you just scrambled egg white curry, which would not be as interesting.

A lot has been said. Let me share the recipe with you now..

Serves: 4 people (1 egg per person)
Level: Easy
Adapted from: Goan food recipes

Ingredients:
For the Egg Curry Masala:
10 dry kashmiri red chillies (mild variety)
2 tsp coriander seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
4 tblsp grated fresh coconut (I used frozen)
1 tsp tamarind pulp
3 garlic flakes
Other Ingredients:
1.5 tblsp oil
1 medium onion, finely chopped
4 garlic flakes, finely chopped
1/2 cup thick coconut milk (I use Maggi coconut milk powder)
4 eggs
Water as required
Salt to taste
Coriander to decorate

Method:
Step 1 - Let us make the masala first. Take all the egg curry masala ingredients in a blender and blend well with a little warm water till it forms a smooth paste. Keep aside.

Step 2 - Let us make the coconut milk. Make 1/2 cup of coconut milk with the coconut powder by following the instructions on the packet. (I added 1.5 tblsp in 0.5 cup of warm water). Keep aside. You can use freshly squeezed coconut milk or canned coconut milk for this recipe too.

Step 3 - Heat oil in a heavy bottomed pan. Add the onions and garlic. Saute till the onions turn brown. Add the egg curry masala from Step 1 and some salt. Stir well and saute for a good 7 - 8 mins, till the masala starts to shine. Do not hurry here. You need to cook the ingredients well as all raw ingredients were used in the paste. Add water till the curry reaches your desired consistency. Let it boil for 5 mins. Adjust the taste to your liking, by playing with the tamarind pulp and red chilly powder if you would enjoy more heat  and tang.

Step 4 - Reduce heat to medium-low, wait a couple of minutes for the boil to slow down and carefully drop in the eggs one at a time, a little apart from each other. Take care and try not to break the egg yolk while dropping them in the curry. Do not stir at this stage. Immediately cover the pot with a lid and let the eggs cook in the curry for 3 - 4 mins. Open the lid. If your eggs are completely in the curry, you are good. If they are slightly above the curry (if your pan is too flat), gently toss some of the curry over the eggs to help it cook. When you notice that the eggs are steady and won't break when touched, gently stir the curry from the base so it does not stick to the bottom of the pan. Boil for 2 more mins.

Decorate with coriander and serve piping hot with some plain white rice or paav.

Hope you enjoy this curry as much as we did!

Tips:
I am sure you can add boiled eggs to this curry instead of dropping eggs into the curry. Just don't forget to call it Egg Curry instead of Egg Drop Curry.

Some more information on eggs: Head here.

Lapsi Biryani (Cracked Wheat Biryani)

Inspite of rice being very dear to many Indian hearts, this is one recipe that you are very likely to enjoy instead of rice. Personally, this is my favorite healthy alternative to Basmati rice.
'Cracked wheat' has a soft texture when cooked and also has an interesting "nutty" flavor. To make cracked wheat -raw, whole wheat kernels are crushed down into smaller bits. By including this outer portion of the wheat - bran and germ, cracked wheat comes along with even more benefits than whole grain.
Being naturally low in fat and absolutely free of saturated fats, cholesterol and trans fat, this food is also a great way to help maintain a consistent weight loss regimen.

So let me share this wonderful Lapsi Biryani recipe with all of you and help you introduce whole grains in a delicious way into your diets.

Serves: 5 to 6 people
Level: Easy
Adapted from: Amhi Sare Khavaiyye (Cookery Show)

Ingredients:
1.5 cups cracked wheat/daliya/lapsi
3 cups water
2 tblsp oil
1 tblsp butter
1 inch cinnamon stick
2 green cardamoms
3 cloves
3 black peppers
1 bay leaf
1/8 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chilly powder
1 tsp ginger garlic paste
2 tblsp heaped biryani masala (I used Shan Bombay Biryani Masala)
4 tblsp yogurt, lightly beaten
1 tsp broken cashewnuts (optional)
2 tsp slivered almonds (optional)
1 medium onion, thinly sliced
1 medium potato, peeled and cubed
2 cups assorted veggies
(I used cauliflower, peas, corn, green beans, carrots)
1/2 cup paneer, grated/cubed (Indian cottage cheese)
Salt to taste
Coriander to decorate

Method:
Step 1 - In a pressure cooker pan, heat 2 tblsp oil. Add the cinnamon, cardamoms, cloves, black peppers, bay leaf and cumin seeds. Saute for a few seconds.

Step 2 - Add the onions and saute till they turn light brown. Add turmeric powder, red chilly powder, ginger garlic paste and biryani masala. Stir well. Add the butter. Stir again. Add a few tblsps of water if you think the spices are sticking to the bottom of the pan and burning. Add the beaten yogurt and the cashewnuts and almonds if you plan to use them. Stir well.

Step 3 - Add the lapsi/cracked wheat and mix everything well. Add the assorted veggies, potatoes and salt. Saute for a good 6 - 7 mins. Add the water and stir well. Adjust the salt and red chilly powder. Let the water come to a boil. Pressure cook for 2 whistles or till the cracked wheat is completely cooked. Generally the time taken is the same as you need for cooking rice.

Step 4 - Add paneer into the cooked biryani and lightly mix everything together.

Decorate with coriander, some almonds and grated paneer and serve hot with some raita.

Tips:
Need a few more reasons to include cracked wheat into your diet?
-Cracked wheat is packed with dietary fiber which helps to maintain your entire digestive track on the whole.
-With high levels of iron, magnesium, Vitamin E and B and even some antioxidants to boot, cracked wheat can help prevent fatigue and fend off stress as well as preventing anemia and low blood iron. When put up against the much more processed white rice, it is clear which is the champion for overall nutrition.

Source: Read some more on cracked wheat here!

Instant Oats Lapsi Idlis (Oats & Cracked Wheat Idlis)

Oatmeal is thought to be one of the few foods that can actually help lower cholesterol. This is because oatmeal contains soluble fiber, which is thought to decrease the amount of cholesterol absorbed by the intestines. Oats gain part of their distinctive flavor from the roasting process that they undergo after being harvested and cleaned. Although oats are then hulled, this process does not strip away their bran and germ allowing them to retain a concentrated source of their fiber and nutrients.
Cracked wheat is made by cutting or crushing whole raw wheat berries (kernels) into small pieces. It has all the benefits of wheat flour and since it contains the outer bran and germ of the wheat, it provides some additional benefits as well.

Inspite of understanding the importance of these super grains, Indian cuisine rarely gets them included in our diets. Oats are quite restricted to porridge that you have for breakfast which is not really enjoyed by most. It is just about gulping it down for the day as it helps lower cholesterol. Let me help you include some of these super grains in your diet.
Let us kick off with - Oats Cracked Wheat Idlis. Now don't expect these idlis to mimic the taste of regular rice idlis, mostly because they are not! But trust me, they are a great snack and just like our regular idlis they go really well with piping hot sambar and chutneys. No fermentation time required is always a huge bonus. You can make these anytime you feel like having some.

Serves: 20 medium idlis
Level: Easy
Source: Instant Oats Idlis - Sharmis Passion

Ingredients:
1 cup instant oats (I used Quaker)
1/2 cup cracked wheat (daliya/lapsi)
1/2 cup yogurt
1 medium carrot, grated
2 tsp mustard seeds
2 green chillies, finely chopped
Salt to taste
1/2 tsp asafoetida
4 tsp coriander leaves
1/2 tsp baking soda
Water as required
Oil spray (to grease the idli plates)

Method:
Step 1 - Dry roast the instant oats till they let out a nutty aroma and slightly turn brownish. This should take around 3-4 mins only. Cool and grind. Dry roast the cracked wheat for 4 -5 mins. Set aside.

Step 2 - In a pan, heat 2 teaspoon of oil. Add mustard seeds, let them pop. Add the asafoetida, green chillies and grated carrots. Saute for 3 - 4 mins till the carrots get slightly soft. Add the coriander leaves. Mix well. Keep aside to cool. We do not want to cook down the carrots a lot as they will be steaming with out batter soon.

Step 3 - In a large mixing bowl, combine the roasted ground oats, the roasted cracked wheat, yogurt, sauteed carrots, salt, and baking soda. Mix well and add water till you get a thick lump free batter. Batter consistency should be similar to idli batter.

Step 4 - Grease the idli plates with oil. Pour the prepared batter till each mould is 80% full. Steam for 15 - 18 mins or until done.

Serve hot with some piping hot sambar and chutney of your choice.

Tips:
Do not skip the baking soda. This will be the ingredient that makes your idlis fluffy.

You can add any veggies of your choice instead of carrots and indulge in these healthy idlis.

You can just grate and add your veggies, instead of sauteing them if you are in a hurry. They will get cooked while steaming.

How to steam idlis in an idli steamer/pressure cooker?
Step 1 - Grease the idli moulds with oil. I use an oil spray. I also spray the bottom of the mould, so the batter from the bottom stacks do not stick to the base of the top plate.

Step 2 - Fill each idli mould with the prepared batter. If the batter is too thin, it will seep out of the tiny holes the idli moulds have. So be careful while adding water if you are not used to the process.

Step 3 - Take your idli steamer and add water to it. The water should be at such a level that your lowest idli plate should not be immersed in water. You do not want to boil the batter. You need to steam it.
Until you get used to it, every time you add water, place your idli plate in your steamer and pick it up to make sure no water touched it's bottom. Also, do not be too paranoid and add very little water. You will be boiling water for almost 15 - 18 mins for every set. You do not want the water to completely evaporate. This will burn the base of your steamer. After adding water, cover the steamer with a lid and let the water boil.

Step 4 - Once the water boils, carefully place the idli stands into the steamer. The placement of these stands is also crucial. You will notice that your idli stand has idli moulds and 2-3 holes between each mould. Stack in such a way that moulds do not get stacked on top of each other. They should alternate each other (Holes over moulds). Idlis need space to plump up.

Step 5 - After 15 mins, carefully open the steamer. Using oven mits, remove the idli plates and let them rest for 2 - 3 mins. Run a knife around the edges and remove the idlis with the help of a spoon onto your serving dishes.

Step 6 - Every time you steam a set, you will need to add water into your steamer and repeat the process.

You can also steam the idlis in a pressure cooker. You need to place the idli stand on a grid or a steel rack, so the stand would not touch the water. Also while steaming do not keep the whistle or pressure on. Steam each set for 10 - 12 mins.

Dudhichi Patal Bhaji (Bottle gourd curry)

Dudhi-Bhopala/Lauki or Bottlegourd is found in almost all households in India. This vegetable has gained a lot of popularity these days because of it's huge positive impact on blood pressure and heart diseases. It is also considered as one of the best weight loss foods since it has 96% water and provides just 12 calories per 100 gms of serving.

My fondest memories of having this dish is at my cousin's home when her grandmother from 'Ugar' visited and she served this dish with hot hot phulkas with a huge dollop of ghee. Yum!!
Dudhi-Bhopala or Bottlegourd preparations were almost always greeted with a frown at our dining table, until we were introduced to this preparation. This is by far my favorite way of enjoying dudhi-bhopala. It has a mild nutty flavor and the entire curry is perfectly spiced and textured to enjoy with both rotis and rice.

I really hope you all enjoy this preparation as much as we do!

Level: Easy
Serves: 2 - 4 people
Source: Ugar chi ajji

Ingredients:
1 large bottle gourd/dudhi, peeled and cubed
2 tblsp chana dal (soaked for 2 hrs)
2 - 3 green chillies, finely chopped
1 tblsp raw peanuts
1/8 tsp turmeric powder
1 tblsp chickpea flour/besan
1 marble sized ball of jaggery
1 tsp tamarind pulp
1 tblsp coconut (fresh or frozen)
1 tsp cumin seeds
Salt as per taste
Water as required

Tadka:
3/4 tsp mustard seeds
2 pinch asafoetida
3/4 tsp cumin seeds
4 - 5 curry leaves

Method:
Step 1 - In a pressure pan add the cubed bottlegourd, chana dal, green chillies, peanuts and the turmeric powder. Add water till the ingredients are almost completely soaked. Do not drown them in water. This could result in  a very watery consistency. Pressure cook for 1 whistle or till the bottlegourd is well done and soft.

Step 2 - Grind together the coconut and 1 tsp of cumin seeds with a little water to form a smooth paste. Keep aside. Mix the chickpea flour with 2 tblsp water and make a smooth paste. Keep this aside too.

Step 3 - Once the pressure settles down, open your pressure pan and slightly mash a few bottlegourd pieces. Do not mash all of them. Just a couple will do. This improves the consistency of the dish. Add the coconut and chickpea pastes from Step 2, tamarind pulp and jaggery. Mix well. Add salt and adjust taste. This curry should be slightly sweet and tangy.

Step 4 - In a small pan, heat 1 tsp oil. Add mustard seeds and let them pop. Add the asafoetida and the cumin seeds. When the cumin seeds start changing color add the curry leaves. Mix quickly with a spoon and pour this into the boiling dal in the pressure pan. Mix once.

Garnish with coriander leaves and serve hot with some hot rotis or phulkas. This preparation goes well with steamed rice too.

Tips:
Do not over handle or boil the bottle gourd for too long. This could make the curry paste like. That would spoil the chunky texture this dish needs to have.

Bottle gourd cooks really quickly. So if you are not sure how long you need to pressure cook this, do it one whistle at a time.