Thursday, December 31, 2009
Sunday, December 6, 2009
Lahori Channa is my latest recipe addition to my experiments in kitchen. This is a classical dish relished across India especially famous in Northern India and Pakistan usually eaten with Indian breads like Batura, Poori or Naans. During my recent visit to Delhi, Channa with Batura was sold as a snack, every corner store made their own version. Channa usually here in US is made with Garbanzo beans however, Lahori channa is made with black chic peas and it is different in terms of spices used.
(Serves 6-8 people)
2 cups black chic peas (soaked overnight)
2 red onions chopped finely
2 tomatoes cubed into small pieces
2 tea bags
2 tbsp Anar dana powder (pomegranate powder)
1 ½ tbsp amchur powder (dry mango powder)
2tbp Store brought Channa masala powder (I personally love MDH channa masala)
2 tbsp Kashmiri chili powder (use regular if not available)
2 tbsp Ginger garlic paste
3-4 green chilies slit lengthwise
1 tbsp turmeric powder
1 tbsp tamarind paste (this is optional)
Salt according to taste.
1. Soak Channa over night.
2. To the soaked channa, add tea bags which are tied in a cheesecloth (makes it easy to remove after cooking), salt and turmeric.
3. Pressure cook above until three whistles.
4. Once, it cools down drain chickpeas and save water for later use and discard tea bags.
5. In a separate vessel, heat 2 tbsp of oil when hot add ginger garlic paste, amchur powder, anar dhana powder, chili powder and channa masala.
6. Fry until they release aroma approximately 1-2 minutes
7. To this add finely chopped onions and fry until onions turn translucent
8. Add tomatoes and fry until they blend in.
9. Add boiled chickpeas and mix well add about a cup of saved water, adjust salt and cover cooked for about 10-12 minutes.
10. Check occasionally and add more water if required.
Remove from heat, garnish with onions, lemon and coriander, and serve with your choice of breads like pooris, rotis, naans or my favorite batura.
This is my entry for Srivalli's my-legume-love-affair.
Tuesday, November 10, 2009
Today’s recipe is one such variation slightly healthy then deep frying with weather like today all you want to do is have a few of these catch a book and snuggle.
Feeds 6- 8
Peppers (20) (sweetish kind with fairly thin skin)
3 potatoes (boiled)
1 red onion cubed finely
1/2 cup feta cheese (substitute your favorite)
Shredded mozzarella for topping
1-2 tbsp of cumin powder
Salt according to taste
1/2 tsp red chili flakes
1. Pre heat over to 350
2. Clean chilies and slit vertically in the middle
3. Deseed chilies by removing the pith and seeds
4. Take a pan add tbsp of oil and when hot add chili flakes and red onion.
5. Sauté till onions caramelize
6. Now add boiled potatoes, cumin and salt and mix well. When warm to touch add feta cheese and keep aside to cool
7. Now stuff the above on to the deseeded chilies and top off with shredded mozzarella
8. Line them on baking sheet and allow to bake for 8 minutes
9. Change the setting to broil and high and allow to broil for another 8 minutes.
10. Serve right out of the oven.
Result is hot and spicy stuffed chili and a bite into melted feta boy it feels heavenly and the sweetness of the chili flesh makes it a beautiful concoction. Low cal and low fat but high on taste a true crowd pleaser that your friends and guest alike will love.
Thursday, October 15, 2009
Saturday, October 10, 2009
Enjoy your fall.
Tuesday, September 1, 2009
When life gives you Lemons... you make Lemon Pickled Carrots
So glad to be back to blogging, had a fantastic vacation going home, it was great meeting family, friends and huge extended family. It was continues food, parties, visitations and not to mention hectic travel. I usually get very very home sick once I get back and it happens every time though it’s been more than a decade since I started living in US, guess some things never change.
Back to scheduled chaos, summers come to an end, kids back to school and its almost fall, my favorite time of the year weather perfect not to hot and not to cold just right for a walk in the neighborhood.
This year we enjoyed having lemons in a yard, planted it almost nine years ago never has it borne so many lemons like it did this year. Having fresh lemons out in the yard reminded me of my grand mothers picked radishes this time on it’s substituted with carrots.
2-3 fresh and tender carrots, sliced thinly
½ cup fresh lemon juice
2 tb fresh ground pepper
1 thinly sliced green chili
Salt according to taste
Chat masala for additional flavoring (optional)
2.Allow it to marinate for an hour or so.
3.Once marinated you can eat like a salad or use as side dish to compliment to roti’s/naan
Carrots can be substituted for Radishes and even raw mango.
Hope everyone had a great summer .
Sunday, August 23, 2009
Sunday, June 28, 2009
At the end of the day gardening for me is away to wind down. Gardening represents optimism for me and being a true optimist the amount of satisfaction I get nurturing saplings and see them fruit and flower is beyond words. Dairy of my garden from last year, this year with an up coming long trip did not plant much as I would hate for them die and wither away.
Summer for me arrives with Jasmine flowers, these tiny blooms so fragrant and sensual a true summer quintessential.
A must have for any home vegetable garden are Tomatoes, thanks to the Californian summersthese grow plenty. Very hardy and easy to grow. Last year went to local gardening chapter and got plants/seeds of Heirloom variety, and true to the picture these were so sweet,It would be an insult to cook anything with them. All you have to do is wash and eat. Extremely delicious,meaty and sweet.
We had a bounty last year and most of my friends got to taste them.
Summer vegetables we grew include corn, yellow squash and cucumber. Nothing beats the taste of freshly picked fruit /vegetables hands down.
Eggplant the hotter the weather the better the crop.
Lemon Cucumber or Indian cucumber (Dosakaya) excellent for Dals and pickles.
Thursday, June 18, 2009
For a person where guacamole was out of a jar most of the time eating a freshly made one was heavenly. Heard Avocado is high in anti oxidants and has good fat.Kicked it up a little by adding canned Jalapeños and boy o boy it tasted great.
2 medium sized Avocadoes
Serve with Chips or on top it of on a cheesy quesadilla or eat just like that, either way I swear you will love the taste.
Tuesday, June 9, 2009
Made this Garbanzo salad for the picnic, very simple and very filling best part it can be ahead of time and allow to chill or can be tossed right in the park for a crunchy texture.
Juice of 1-2 lemons (depending on size of lemons)
Enjoy your summer everyone and have fun, don't forget your sunscreen .
Wednesday, June 3, 2009
Ever since we had a restaurant with Hyderabad Dum Biryani as its speciality open close to our home making pulav has become a rarity for me.
Spices2-3 Bay leaves
salt according taste
for garnish deep fried Onions,cashew nuts,cilantro
Serve hot,tastes best when accompanied with Raita or Kurma.This is my entry for Meeta's Monthly Mingle hosted by Nags - this months theme Ravishing Rice .
Tuesday, May 19, 2009
Now how does a dessert that takes less then 10 minutes to make but wows everybody sound, well you are in for a treat.Chocolate covered strawberries seem so exotic and pricey in stores, but in reality its one of the easiest desserts to make and it works best when you have to entertain/wow huge number of people. Very less preparation time practically no clean up and so easy even a kid can make it.
Made this for a b'day party few weeks ago and boy they were delicious. With Strawberries in season now is the best time to make this, this processes can be extended for Cherries, short bread cookies,banana's well anything that gels with chocolate.
make approximately 30-40 Chocolate covered Strawberries
2 cups of Nestle Toll house chocolate chips ( I use semi sweet chocolate chips since strawberries in season are super sweet)
1 1/2 tbsp of Oil
1 tbsp of corn syrup (optional)
1/2 tbsp butter (optional)
1. In a microwave safe bowl add chocolate chip and oil (Make sure the bowl is dry with no water, water and chocolate don't gel well)
2. Microwave of high for a minute
3. Remove from the microwave and mix well till chocolate chip turn into a smooth texture.
4. Butter and corn syrup can be added to give extra gloss to strawberries.
5. prewash and pat dry strawberries
6. Line a serving plate with wax paper, now dip the washed and dried strawberries in chocolate syrup and place it on the serving plate
7. Chill in the refrigerator for approx 30 minutes.
Tastes best when served at room temperature, you can double dip strawberries in chocolate again after chilling for a while to have a thicker and more richer chocolate covering.
This is my entry for Srivalli's Metai Mela, Happy 2nd birthday Mansi's SV and SHF June 2009
Sunday, May 10, 2009
Home made extra dark chocolate covered strawberries to celebrate mom's day,You don't need a special day or time to tell mom how special she is,but never the heck a day dedicated makes it extra special.
Will blog recipe soon.
Thursday, May 7, 2009
Mango Coconut Chutney /Mavidikaya Kobbari Pachadi
If there is a vegetable that's celebrated in Southern India in summer it has be Mango, be it in vegetable form orfruit, Mango is eaten and relished through out the season in various form dal,mango rice, famous mango pickles, mango rasam, mango everything.Its amazing how many varites are created without repeatation and trust me at the end of theseason you would still be hungry for more.
Raw Mangoes found in US do not have the same level of tartness as in India, they tend to be more on the sweeter side hence you don't get the same taste back home but with subtle modifications to orginal mom's recipe it comes close in taste.
Mango and coconut compliment each others flavors, Mango's tartness and coconut's sweetness balance each other and hence the end result is yummy concoction of flavors.
Simple yet delicious.
2.Heat a tbsp of oil in a pan add all the ingredient and when mustard seed start to pop remove from heat and add to above paste.
stores well up to a week.
Serve hot with rice or can be eaten with roti.
while we are at Mangos, you might want to check out my previous entries
Tuesday, April 28, 2009
Glad to be living in a cute neighborhood where we have Farmers Market every Wednesday and Sunday. With warmer days comes more varitey of flowers and vegetables. Got my self an Orchid plant, this is the first time ever trying to grow an Orchid. I hope to keep it alive.
Sunny mixed flowers is always a welcome , always make it a point to pick few.
Newest addition to my herb garden Sweet Basil, can't wait to make some yummy Italian dishes.
Have been playing around with few photo editing softwares. Do you guys like the pic ?
I would love to hear your feed back.
Tuesday, April 21, 2009
Spring break just got over and boy it was beautiful weather in Bay area sunny and bright.Had a cousin of mine visiting from NJ,it was great catching up with her and her family after along time, enjoyed long chats and drives with her, as you can imagine the amount of topics and talking that went on was endless, there were quite a few recipe exchanges that took place and today's recipe is one of them though I kicked it up notch.
1 Large red bell pepper
2 medium size Tomatoes
2-3 cloves of garlic
1 small piece of ginger
1-2 Green chilies
cup of coriander ( adjust according to liking)
1tbsp of Tamarind paste
Salt according to taste
pinch of sugar/small piece of jaggery
Dry Ingredients to be ground into fine powder
1 tbsp Channa dal
1 tbsp urad dal
1 tbsp jeera
1 tbsp dhania
1 tbsp Sesame seeds ( White or Black)
1/2 tbsp methi seeds
1-2 red Chilies depending on spicy level
1. pre heat oven to 425 degrees
2. Once oven is ready place red bell pepper and tomatoes on a baking sheet and broilfor 3- 40 minutes until skin turns to char. Alternatively you can roast it on the fire/grill.
3. Roast all the dry ingredients until they release their aroma.
4. grind the dry ingredients into a fine powder keep aside.
5. Remove charred skin from red Bell pepper and tomatoes.
6. grind grilled red pepper,tomatoes,garlic,ginger, green chilles,coriander,tamarind paste
7. To the ground paste add fried masala powder,salt and haldi and grind once again.
This simple yet delicious chutney compliments roti's ,rice and idli's.
Wednesday, April 8, 2009
Thanks for being the BEST parents ever !!
Love you and miss you a ton
Thursday, April 2, 2009
Growing up as Southern Bella, coconut is something that is used on a daily basis, be it in chutneys,stews or rice items it's a qunitessencial ingriedent for daily cooking, the easy with which coconut meat is scrapped and how quickly it was turned into a mouth watering concostion is quite a wonderful thing.Well on the other side of the world where I currently live getting fresh coconut is a matter of luck.Groceries stores here carry coconuts that are like years old. With many coconuts gone bad learnt to use alernatvies like coconut cream,cocnut milk found in Asian/Chinese stores. Well must say it comes close to tasting like fresh coconut.
Today receipe is cocnut stew eaten with rice, quick and delicious to eat.
1 small coconut cream can or 1 cup of grated coconut
2 tb Sesame seeds
3-4 garlic pods
tamrind size of 2 quaters, add water and sqeeze the pulp to make it about 2 cups
a pinch Turmeric
1 tbsp sugar
1 tbsp Oil
1 tbsp Jeera
1 tbsp Mustard seeds
1 tbsp Urad Dal
3-4 Red Chilies
10 curry leaves
pinch of Hing
1.Grind sesasme seeds into a fine powder,remove and keep a side
2. Grind coconut and garlic into a fine paste
3. Add sesame seeds powder to the above and grind once again into a fine paste
4. In a pan add a tbsp of oil and heat,when oil is hot add all the ingredinets of seasoning
5. Add tarmind juice,salt, tumeric and allow to boil
6. Once tamrind juice starts to boil, add coconut garlic paste and allow to boil on simmer for about 5-8 minutes
7. Add a table of sugar and adjust salt accordingly.
Remove for heat and serve hot with rice.
Happy Spring Everyone !!!
Wednesday, March 18, 2009
A wise man once said "Spring is when life's alive in everything" how true, there is something in the spring air that makes you want to whistle and be a child. After a long cold dull winter,spring comes in with hope,life and color in full vigor.Changes like these make life beautiful and worth living for.
Saturday, January 24, 2009
Growing up I detested Cabbage for it had a weird smell, Cabbage bhaji at home and I knew I was in trouble at the dining table, well thank fully with age came tolerance to food and now with a 360 degree turn I constantly struggle to get my kids to eat Cabbage , life comes full round I guess. One way to get all the veggies packed I found was Parata’s, kids love it and you can cleverly camouflage veggies and thus it becomes their favorite parata ever, kids happy and mom super happy. Cabbage parata is very easy make and rolling them is quite simple as well, however it’s very important to grate cabbage earlier and let all the water drain else it will be an uphill task to work with mushy stuffing. Stuffing is very customizable add you favorite masala’s. Flax seed is used in all my cooking it has no distinct taste and gels well with dal’s, dry fry or any dishes.
1 Cabbage head grated finely (Use food processor or grate it finely with regular grater)
2 Potatoes boiled and mashed
Coriander ½ cups cut finely
2 cups of flour or Atta
2 tbsp Dhania powder
2 tbsp Cumin powder
2 tbsp Chaat masala
2 tbsp Flax seed powder
1 tbsp Red Chili powder (adjust according to taste)
Add salt to cabbage and leave it aside for 30 minutes, this will cause Cabbage to sweat, squeeze out all the water and add mashed potatoes.Add dried masala and mix well.
1. Mix flour with water and salt add a little at a time and form soft dough. Try to make this at least 30 minutes before using.
2. Always keep dough covered with a moist cloth, and see that the cloth is kept moist
3. Roll a thick roti and place a small portion of the filling in the center
4. Bring all the edges of the roti together and make sure that the entire filling is covered and then roll into a nice round shape dusting with flour as required
5. Heat a griddle/tava and place Paratha
6. Let it cook on one side and then repeat on the other side
7. Add a tspn of oil to paratha and let it fry till it gets golden brown.