Saturday, December 12, 2009

Broccoli Slaw Koshimbeer

This simple salad dressing of roasted peanut powder, lemon juice and seasonings comes very handy to try on any veggies - especially relatively unknown veggies. I have used it from jicama to broccoli slaw with very favorable ratings.
Broccoli Slaw chi Koshimbeer
Broccoli Salad
1 packet (12 oz) broccoli slaw
1/2 tsp salt (or to taste)
1 key lime, freshly squeezed
1/4 cup roasted, unsalted peanuts crushed/daaNyache koot
A pinch of sugar (or per taste)
2 tsp oil
1/2 tsp cumin seeds
1 or 2 green chilies, chopped or slit
1 tbsp cilantro/coriander leaves, chopped
1 tbsp fresh coconut (optional)
1. Mix slaw with salt and lemon juice.
2. Add all the remaining ingredients except tempering.
3. Heat oil in a small saucepan/fodNichi paLi. Add cumin seeds & green chilies. As they sizzle, drizzle the oil over the slaw. Mix well.
4. Keep aside for 10 minutes so all the flavors are nicely mixed up. Check for salt and lemon. Adjust accordingly.
5. Serve immediately.
Note -
1. Broccoli slaw packet comes with the shredded carrot and purple cabbage.

Friday, December 11, 2009

KeLya Upkari

This upkari has a traditional konkani (south canara) seasoning of mustard seeds, asafoetida, red chilies in coconut oil. It results in rather dry side dish. So instead of serving along with chapatis, serve it with daal - dalitauy to be precise, and rice.

KeLya Upkari
Stir Fried Plantains
1 raw plantain, peeled & chopped
salt to taste

2 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder (optional)
1/2 tsp asafoetida
2 red chilies, halved

1. Heat oil in an iron or nonstick kadai/pan/wok.
2. Add the ingredients for tempering.
3. As they sizzle, add chopped plantains.
4. Stir fry for 12 - 15 minutes, sprinkling few drops of water in between.
5. Add salt when done.

Note -
1. Turmeric powder is optional but I use it anyway.
2. As Purnima has pointed out, you can use fresh coconut for garnish.

Thursday, December 10, 2009

Soji - Rawa & Coconut Shira

Soji is a shira made with coconut milk. Addition of fresh turmeric leaves while cooking adds another dimension to this simple sweet.

Semolina Porridge
1 cup rawa/semolina
2 cups coconut milk (I used reduced fat organic)
1/8 tsp salt
3/4 cup grated jaggery (or per taste)
5 cardamoms, peeled & crushed

few nuts slivers like cashews, almonds etc
1 tbsp fresh coconut (Optional)

1. Mix jaggery& salt in coconut milk.
2. Roast rawa/semolina till golden on the low flame.
3. Add sweetened coconut milk in the rawa pan.
4. Stir till porridge like consistency is reached.
5. Add crushed cardamoms.
6. Garnish with nuts and coconut - if using.

Note -
1. You can add a fresh or dried turmeric leaf when adding the coconut milk. Discard the leaf before serving.
2. Traditionally, homemade coconut milk made from fresh coconuts is used for this recipe.

Wednesday, December 9, 2009


We went to sample the newly opened Indian restaurant in our city. Instead of the same old Tandoori chicken and naan, they served totally different Indian cuisine like pongal and curd rice. It tasted so good.

Last week, I was working from home. It was cold. and I felt like having that delicious pongal. I tweaked the recipe and my version of pongal was created. It's now my comfort food.

Pongal - (Serves 1)
Daal-Rice Porridge
1/4 cup basmati rice
1/4 cup yellow moong daal
salt to taste
1 1/2 cup + 1/2 cup water

Roast & crush coarsely
9 black peppercorns
1/4 tsp cumin seeds

2 tsp oil or ghee
1/2 tsp cumin seeds
1 sprig curry leaves, torn
1/8 tsp asafoetida
4 dahyatli mirchi/curd chilies

1. Wash and drain daal and rice. Set aside.
2. Heat oil in a deep saucepan. Add cumin seeds, curry leaves and asafoetida. As the leaves sizzle, add dahi mirchi/curd chilies.
3. When the chilies start puffing up, lower the gas, add daal and rice. Fry for a minute.
4. Add 1 1/2 cup water, salt to taste and crushed black peppercorns.
5. Switch the gas to high. Bring to boil. Now lower the gas again. Cover and let it cook for 20 minutes on a low flame.
6. Now add remaining water and let it cook again for 10 more minutes.
7. Switch off the gas. Keep covered for 5 minutes before serving.

Note -
1. Do not powder the peppercorns. Just crush them coarsely using mortar and pestle.


Tuesday, December 8, 2009

Nargisi Kabab

A classic Mughlai recipe -which I have tried to shallow fry to save on some calories. I also used chicken mince instead of mutton kheema/mince.

Nargisi Kababs
1/2 lb chicken mince
2 tsp garlic paste
2 tsp ginger paste
2 tbsp Shan Shammi Kabab Masala
2 tbsp chopped onion
2 tbsp chana daal/bengal gram, soaked for 4 hours
1 cup water

You will also need later,
2 tbsp chopped mint
3 - 4 slices of bread, blend to make fresh bread crumbs

4 hard boiled eggs, cooled completely

Oil for shallow/deep frying

Serving Suggestions
Sliced onions & lemon wedges


0. Hard boil eggs. Let them cool completely. Peel & set them aside. Preferably, keep them in the fridge for at least 30 minutes.
1. Add all the ingredients except herbs, eggs/bread or oil in pressure cooker or handi.
2. Pressure cook for 4-5 whistles.
3. Open the lid when the pressure drops by itself. There will be still moisture in the chicken mince. Do not let it evaporate. Let it cool down completely. Keep it in the refrigerator for at least 30 minutes before proceeding.
4. Add mint & fresh bread crumbs. Knead to make it a nice dough.
5. Take a hard boiled egg. Enclose the egg completely with the chicken mince. Follow the same procedure for all the remaining eggs.
5. Heat a tawa/pan. Grease it lightly. Place the eggs gently on the pan. Cook them on all the sides.
6. Drain on the absorbent paper. Serve hot with onions, lemons & salad.

Note -
1. Traditionally, mutton mince is used for this recipe.
2. You can deep fry these kababs for better taste.
3. I more or less followed the recipe on the back of Shan Shami Kabab Masala.
4. As you may have noticed that the shape of this kabab is flattened at the ends. Since I shallow fried it with minimal amount of oil, I had to keep the egg on all the sides to make sure it's cooked well. If you deep fry, the egg retains its oval shape better.

Monday, December 7, 2009

Masala Puffed Corn

I found this puffed corn cereal in the natural section of the supermarket. So I decided to make them this spicy & crunchy.

Masala Puffed Corn

3 cups puffed corn, unsalted, sugar free
1/2 cup peanuts, unsalted (optional)
salt to taste
sugar to taste

2 tbsp oil
1/2 tsp asafoetida
1 tsp turmeric powder
1 tsp goda masala
2 tbsp metkoot
1/2 tsp chili powder

1. Heat oil in a heavy bottomed sauce pan. Add ingredients for tempering.
2. As they sizzle, add peanuts. Saute for 2 minutes.
3. Add corn & salt & sugar.
4. Saute till it is coated with masala and heated through. I t should not burn.
5. Switch off the gas. Let it cool down. Store in an airtight container

1. More oil is needed to coat puffs uniformly with masala

Sunday, December 6, 2009

Navalkolachi Bhaji - Kohlrabi Stir fry

There are many ways, mom cooks kohlrabi. Today's recipe is the most common one. Goda masala, crushed roasted peanuts(daaNyache koot), tamarind, jaggery add a classic Maharashtrian touch.

Navalkolachi Bhaji
नवलकोलची भाजी
Kohlrabi Stir Fry
3 fresh kohlrabis, peeled & diced
1/2 cup fresh or frozen green peas
1/2 tsp coriander-cumin seed powder, freshly made
1/2 tsp chili powder
1/4 cup roasted, unsalted peanuts, peeled & crushed to powder
1/2 tsp goda masala

1 tsp tamarind pulp
jaggery to taste

salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1 tbsp cilantro, chopped
1 tbsp fresh coconut(Optional)

1. Heat oil. Add all the ingredients for tempering.
2. Add kohlrabi & peas. Add 2 tbsp water.
3. Cover and let it cook till kohlrabi is cooked.
4. Add chili powder, coriander-cumin powder, goda masala, salt, jaggery, tamarind pulp and crushed peanuts.
5. Saute for 2 minutes.
6. Garnish with cilantro and coconut - if using.
Note -
1. Use unsalted, roasted peanuts.
2. You can add more water to make a gravy.

Saturday, December 5, 2009

Tandoori Nuts

These spicy nuts make perfect munchies for the holiday season.

Tandoori Mixed Nuts
1/4 cup peanuts, unsalted, roasted, peeled
1/4 cup raw, unsalted cashews
1/4 cup raw, unsalted almonds
1/4 cup raw, unsalted walnuts

1 tsp oil (1/4 t + 1/4t +1/4 t + 1/4t)
2 tsp tandoori masala (1/2 tsp per nuts)
1. Heat pan. Fry peanuts for 30 seconds. Since they are already roasted, they won't need too much time. Add 1/4 tsp oil. Mix. Take off the gas. Stir in 1/2 tsp tandoori masala powder. Mix well without letting masala burn. Take off in a plate. Spread in a single layer. Cool down.
2. Wipe off the pan with a clean paper towel so all the masala powder is wiped off (else it will burn). Now roast cashews for about 2-3 minutes till they are well roasted. Add 1/4 tsp oil. Fry for 30 seconds. Take off the gas. Stir in 1/2 tsp tandoori masala powder. Mix well without letting masala burn. Take off in a plate. Spread in a single layer. Cool down.
3. Follow step 2 for almonds and walnuts (separately)
4. When all the nuts are cooled off, mix them together and serve or store in an airtight container.

Note -
1. Each nut has its own roasting time. So it's preferred to roast them separately.
2. The roasting time also depends on the freshness of the nuts. It may vary.
3. Check for salt content in your tandoori masala and accordingly adjust/add salt.

Friday, December 4, 2009

Chora na Vada

Have you ever met someone who tells the world what not to do and does exactly that? Look no further, I am talking about myself!!!:-D Well, when I blogged about chora daal, I warned everyone that you may mistake it for urad daal and it has totally different taste and flavor, so beware!! and guess what? I soaked it myself for making idlis. Luckily, because of some divine intervention, I realized and could save it just in time. So I drained it and ground it and decided to to make these vadas.

Of course, instead of deep frying, I just used Appe pan.

Chora na Vada
Cowpeas Daal VadasIngredients
1 cup chora daal, soaked
2 tbsp yogurt
2 tbsp whole wheat organic buttermilk pancake flour (optional)
1/2 cup fresh methi, chopped
salt to taste
1 tsp ginger-green chili paste/watela aadu-marcha
1/2 tsp asafoetida

Oil for frying

Crush to a coarse powder
8 - 10 black peppercorn
1 tsp coriander seeds

1. Soak chora daal for 4 hours.
2. Drain. Grind to a fine paste with very little water.
3. Add all the remmaining ingredients.
4. Heat Appe pan/patra/kayili. Add a drop of oil.
5. Drop spoonful of the batter. Cover and let it cook for 2-3 minutes.
6. Turn over and cook on the other side, adding oil as needed

Note -
1. Do not soak chora daal more than 4-5 hours.
2. I used whole foods brand organic pancake mix.
3. Use more or less fresh methi/fenugreek leaves based on your taste.
4. If you do not want to use pancake flour, add a pinch of baking soda.

Thursday, December 3, 2009

Sungatha Hooman - Goan Prawns Curry

Just serve this prawns curry with plain rice to a seafood lover, and be assured that s/he will thank you profusely!

Sungtha Hooman
Goan Prawns Curry

2 cups prawns/Shrimp

1/2 tsp turmeric powder

1/2 tsp salt

Roast in oil till soft

*1/2 onion

**7 byadgi chilies, roast till it changes to a shade darker

Grind to a fine paste

1 cup fresh coconut, grated

7 peppercorn

1 tbsp coriander seeds

*roasted onion from above

**roasted chilies from above

2 tsp tamarind pulp

1/2 tsp turmeric powder


2 tsp oil

remaining 1/2 onion, chopped


1. Clean, rinse prawns/shrimp. Marinate with salt and turmeric powder. Cover and refrigerate till ready to use.

2. Grind masala to a very smooth paste.

3. Heat oil - preferably coconut oil - in a saucepan. Add remaining 1/2 onion. Saute till onion is soft.

4. Now add marinated shrimp. Stir fry for a minute.

5. Add ground masala and 1 1/2 cups water. Bring to boil.

6. Let it simmer for about 10 minutes.

7. Serve hot with plain rice.

Note -

1. For the authentic flavor, coconut oil can be used.

2. Many Goan cooks prefer to use a piece of "haLkunda" or dried turmeric root.

Wednesday, December 2, 2009

Pindi Chana

When my Punjabi friend got married, we all friends were too happy to be part of her Bollywood style wedding. All the naachna-gaana, baarat, and midnight wedding at a plush Mumbai hotel near the ocean was right from the Bollywood movie. Oh and food? I remember it was delicious, but what I remember the most was that I was introduced to something called "Pindi Chana". I thought it was too good.

Then later one day, while flipping through the pages of my Hawkins recipe booklet, I found "Pindi Chana". It was a eureka moment for me. I tweaked and changed the recipe to get the one we had at that Mumbai hotel. And hence come up with this recipe.

Chana Pindi
Punjabi Chickpeas Masala
1 cup brown chickpeas
salt to taste
1/4 tsp cinnamon powder
1/2 tsp amchoor powder

For Bouquet Garni
1 green cardamom
2 cloves
1/2" cinnamon
wrap above ingredients in a muslin cloth and make a pouch or use a tea-ball.

Roast & grind
1 tbsp coriander seeds
1 tsp cumin seeds
4 kashmiri chilies
1/2 tsp anardaana/dried pomegranate seeds
2 cloves

1 tsp ghee/clarified butter
2 tsp oil
1 tbsp ginger julianne
1 green chili, minced or slit

key lime, freshly squeezed
A pinch of garam masala
A pinch of chaat masala

1. Garnish with fine nylon sev on top
2. Garnish with a dollop of plain yogurt and mint on top
3. Serve on top of aloo tikki or hash browns for a different version of chole tikki.

1. Soak brown chickpeas overnight in plenty of water. Next morning you will get approx. 3 cups of plump chickpeas.
2. Pressure cook the chickpeas with 2 cups water, along with bouquet garni.
3. Discard the bouquet garni. Drain the cooking liquid and set aside.
4. Put the boiled chickpeas in a heavy bottomed kadai or pot. Add all the powdered spices along with amchur powder and cinnamon powder.
5. Let all the powdered spices coat the chickpeas evenly.
6. Add the cooking liquid & salt. Let it cook on a low flame till all the water evaporated and the chickpeas look dry.
7. In another saucepan, heat oil and ghee. Add ginger and chilies. Saute for 1 minute and drizzle over the chickpeas.
8. Stir well. Switch off the gas.
9. While serving, sprinkle lemon juice, garam masala and chaat masala.

Note -
1. I have used regular brown chickpeas for this recipe. But for the desired taste, look for bigger brown chickpeas - not kabuli chanas.
2. You can retain some cooking liquid to get a gravy consistency rather than dry one.


Tuesday, December 1, 2009

Bajrichi Dushmi

A rustic flat-bread from my grandmother's kitchen.

Bajrichi Dushmi - (count 8)
बाजरी ची दशमी
Finger Millet Flatbread
2 cups bajari flour/baajriche peeth/bajra nu loat
salt to taste
1/2 tsp sugar or to taste
Lukewarm milk, as needed
Clarified butter/Ghee/Toop & jaggery
or Eggplant Bharit
or Garlic Chutney
1. Dry roast bajri flour on a low flame for 5 minutes.
2. Pour in a big plate or paraat.
3. Add sugar & salt.
4. Add tepid milk on need basis and knead a soft dough.

5. Make equal balls (about 8)
6. Roll into thin discs.

7. Roast on a pan till brown spots appear on both sides.

Note -
1. Knead the dough just before making dushmis. Do not knead it too much in advance.
2. Cover the dushmies in a clean, kitchen (cotton) napkin so they remain soft. Better yet, serve almost immediately after being made.
3. Bajri or finger millet has a distinct taste. So Aaji used to roast it lightly, especially if it is lying in the container for a long time and she also used to add a pinch of sugar to enhance the taste.
4. If you are trying it for the first time, you can use bajri flour and wheat flour in the equal propotion which will make rolling it easier.

Thursday, November 26, 2009

Tawa Pullao

Among the many noises on the streets of Mumbai - like traffic, horn, hawkers, construction work, local trains, bollywood music, cricket matches, ocean waves - one of the best noises to hear, especially when your are ravenous, is the "taka tak" of the huge spoons/ladles/spatulas on the equally huge tawa/pan. Yes - Pav bhaji, tawa pullao, paneer taka-tak! :-D

I found a wonderful tawa pulao recipe at chef Sanjeev Kapoor's website. I tried to make it healthier by using more veggies like purple cabbage, carrots, different colored bell peppers and even moong sprouts!! So for authentic recipe - please visit chef Kapoor's original version!

Recipe Source - Recipe&MenuId=0

My modifications -
1. In order to make healthier, I added different veggies and sprouts.

Happy Thanksgiving.
I offer my heartfelt tribute to the victims of 26/11.
I love you, Mumbai.

This post is my entry to Lakshmi's RCI - Mumbai
RCI event is started by Lakshmi of Veggie Cuisine.

Wednesday, November 25, 2009

Pineapple Basundi

I tasted fruity basundis only after my marriage. and I was really skeptical about this fruity thing going in the milk! But I wanted to be polite so when MIL served this pineapple basundi, I took utmost care not to show my true feelings about it!!;-) But when I tasted it, boy, was I wrong! It was one of the tastiest dessert, I have ever tasted.

Pineapple Basundi
Pineapple-Milk Dessert
1 recipe Basundi
pineapple pieces, chopped to small chunks or Dole crushed pineapple in its juice or Dole pineapple in its own juice
1 tsp sugar

1. Prepare basundi as described here. Cool down completely.
2. Chill in the refrigerator.
3. If using canned pineapple, drain the pieces completely. Add sugar & essence in the pineapple pieces and keep it in the fridge.
4. Just before serving, spoon pineapple pieces - about 1 tbsp per serving bowl. Pour the chilled basundi on top.
5. Serve immediately.

Note -
1. Make sure that basundi and pineapple both are chilled.
2. After mixing pineapple and basundi, serve immediately, else, the basundi may curdle.
3. Try to get sweetest possible pineapple.
4. Please note that the picture above is a close-up which shows my pineapple chunks bigger than they need to be. Make sure pinapple is nicely diced to small pieces.

Tuesday, November 24, 2009

Cake Toast/Rusk

Long ago, when I was in school, I went to spend a weekend at my aatya - paternal aunt's house. That's where I ate these cake toasts for the first time. I just loved them. So when dad came to pick me up, I told him to buy it from the local bakery immediately. For some unknown reason, this whole incidence which is not at all so important, is etched in my memory. I noticed that these cake toasts are called cake rusks at the Indian stores.

Recently, I got an opportunity to bake 3 pound cakes for a get together. I generally do not make pound cake for the obvious reason. (Who wants to add pounds any ways?;-) I have read that traditionally, the cake gets the name since the bakers used a pound of each - butter, sugar, flour etc. Anyways, so while tinkering with those pound cakes - more about them on my other blog - I thought what if I bake them little longer like biscotti? Will they give me those cake toasts from the childhood? So I used my tiniest cake pan. Poured the batter of the pound cake, baked the cake, inverted it, cooled it, cut into the thin slices (most crucial step for me!). And then I baked the thin slices again for 15 - 20 minutes. I took them out to cool down and took a bite - crunch!! Bingo!!
Cake Rusks/Cake Toasts
1 pack Betty Crocker Pound cake mix
use the the other ingredients needed to make the pound cake (like water or milk & eggs)
1. Prepare the batter according to the instructions on the back of the cake mix.
2. Bake a cake per the instructions.
3. Cool the cake completely. Cut into thin slices.
4. Keep the slices on the cookie sheet in a single layer.
5. Bake again for 15-20 minutes till they are browned and crusty.
6. Take off. Cool down completely. Store in an airtight container.
Note -
1. After 15 minutes of re-baking, start checking after every 5 minutes.
2. Do take care not to burn the toasts/rusks.

Monday, November 23, 2009

Mutter Paneer - Green Peas with cheese

I am in a real hurry to day. however, I am sharing this dish which I make only when I have ample time. :-D

Mutter Paneer
Green Peas-Cottage Cheese Curry
16 oz, 1 packet frozen green peas
1 cup paneer cubes, shallow fried
salt to taste
1/2 tsp chili powder (optional)
1/2 tsp garam masala
1/2 tsp coriander-cumin powder
2 tbsp oil
1 tbsp yogurt
2 tbsp milk

Grind to a smooth paste
1 big onion, roughly chopped
1 tomato
5 kashmiri chilies
2 cardamoms
2 cloves
A pinch of cinnamon powder
A pinch of nutmeg powder
12 cashew nuts or almonds
1" ginger

Lemon wedges
or Rumali Roti

1. Heat oil in a big nonstick kadai or wok.
2. Saute the onion paste on a low flame till oil leaves the masala.
3. Add a spoonful of water, from time to time, as necessary to avoid the masala from sticking to the pan.
4. Add yogurt, milk and 1 cup water. Bring to a boil.
5. Stir in green peas. Let it boil.
6. Adjust water if necessary. Add salt, chili powder, garam masala and coriander-cumin seed powder.
7. Add paneer pieces.
8. Cover and let it cook for 11 minutes.
9. Switch off the gas. Let it stand for 5 minutes, before pouring the gravy in the serving bowl.

Note -
1. "The oil leaves masala" step took about 55 minutes for me.
2. You can use homemade paneer as described here, or paneer is readily available at the local Indian stores. I have also seen it on the cheese shelves @Whole foods with the name "Indian Paneer Cheese". Even Costco sells Paneer.
3. Use unsalted raw cashews or almonds
4. Sometimes you get English Shelling Peas in the farmers market. They are green peas in pods which you have to shell. They taste really delicious in this recipe.
5. Trader Joe sells frozen Green peas with mint. They may taste yummy in this recipe too. But since it has blobs of butter, personally, I would  shy away from it.


Friday, November 20, 2009

ALambi Bhaat - Mushroom Rice

This is a vegetarian (and may be even Vegan!) version of much loved Kolumbi bhaat or prawns rice. I am using "may be" because many vegetarians in India do not consume mushrooms as they do not consider them as "vegetarian" enough! But I have seen that many vegans  here consume mushrooms. So I guess, it's a personal choice.

ALambi Bhaat
Mushroom Rice
1 cup rice
1 cup button mushrooms, sliced
Grind to paste1 (Brown)
1/4 cup coconut, roasted till brown
1 tbsp coriander seeds, roasted
1/2 tsp cinnamon powder
7 black peppercorns
2 tbsp water
1/2 tsp tamarind paste/pulp
Grind to paste2 (Green)
1/4 cup cilantro/coriander leaves
2-3 green chilies (oer per taste)
2-3 garlic cloves
1" ginger
1 tbsp oil
2 cloves
1" cinnamon piece
1 bay leaf
2 green cardamoms, slightly opened
1 small onion, sliced
1/2 tsp turmeric powder
salt to taste
1/2 tsp chili powder (or per taste)
Suggested Accompaniment
Soul Kadhi
1. Rinse the rice and drain. Set aside.
2. Heat oil in a saucepan. Add spices for tempering. As they sizzle, add onion and turmeric powder. Saute till onion is soft.
3. Add green paste. Saute for 2-3 minutes.
4. Now add sliced mushrooms. Fry for 1 minute.
5. Stir in brown paste. Fry for 2 minutes.
6. Now add drained rice. Saute for 1 minute. Add 2 1/4 cups water, salt to taste, chili powder - if using. Bring to boil.
7. Lower the gas. Cover and let it cook till rice is cooked.
8. Garnish with coconut and cilantro.
9. Serve with a lemon wedge on side.

Note -
1. Instead of 2 1/4 cup water, 2 cups water and 1/4 cup coconut milk can be used.

Thursday, November 19, 2009

Kakori Kababs

Kokori kababs are famous kababs from Kakori. However, I haven't gone to Kakori, Uttar Pradesh, but have eaten them at Kakori House, Bandra, Mumbai!! So here's an attempt to recreate that delicious taste with the help from none other than Mr. Sanjeev Kapoor.

Recipe Source -

My Modifications -
1. Instead of lamb mince, I use ground chicken or turkey. Both work just fine for our taste.
2. I also add some kashmiri chilies & turmeric powder while grinding ginger-garlic to get some color.
3. When in a hurry, I roll these kababs into rolls and pan fry adding minimum oil.

Wednesday, November 18, 2009

Dahi MisaL - Sprouts Yogurt Chaat

In Marathi, tempered beans or sprouts is called UsaL and when you garnish it with seasonings and sev/shev, it becomes MisaL. There are many different types of MisaL. Today's version is garnished with sweetened yogurt.

Dahi MisaL - Serves 8
दही  मिसळ
Sprouts with Yogurt
1/3 cup moong beans/moong/moog/mug
1/3 cup matki/moth beans/muth
1/3 cup bengal grams/chane
1/3 cup dry green peas/hirwa vatana
1/3 cup black eyed peas/chawli
2 potatoes, boiled, peeled & roughly chopped
1/2 tsp tamarind paste or 2-3 kokum
1 tsp grated jaggery or brown sugar
1 tbsp goda masala
1/2 tsp chili powder or to taste
salt to taste

Grind to a fine paste
1/4 cup roasted unsalted peanuts
1 tbsp roasted sesame seeds
1 bunch cilantro/coriander leaves
2-3 sprigs of mint leaves
2-3 green chilies
1/2" ginger
3 - 4 cloves garlic

1/4 tsp cinnamon powder

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
2 sprigs of curry leaves
1 small onion, roughly chopped approx = 1/4 cup
2 small tomatoes, roughly chopped
Garnish (1) - Whisk together
1 1/2 cup yogurt
salt to taste
sugar to taste
Garnish (2) - (Optional)
Sprinkle (per taste)
Generous pinch of chaat masala
Generous pinch of red chili powder
Hot sauce such as sriracha
1. Soak all the beans overnight. Drain in the morning. Allow them to sprout as described here. 1/3 cup each of these 5 beans gave me 5 cups of sprouts
2. Pressure cook the sprouts till 1 whistle. Set aside to cool down completely.
3. Heat oil in a wide saucepan. Add the seeds and powders along with curry leaves. As they sizzle, add onion. Saute till it's soft. Add tomatoes. Saute for 2-3 minutes.
4. Now add ground paste and goda masala. Adding spoonful of water if needed, saute for 15 minutes or so.
5. Now add 1 cup water, salt, jaggery and chili powder. Bring to boil. Fold in the boiled sprouts and chopped potatoes.
6. Simmer stirring in between, taking care not to break the sprouts.
7. Adjust for salt and seasonings. Set aside to simmer. This is Usal and it shouldn't get too dry. If it's getting too dry add some water.
8. Now, to serve - spread some warm usaL in a plate, top with cold sweetened yogurt, add farsaN/sev if using and then sprinkle some chaat masala/chili powder or hot sauce per taste.
9. Serve immediately
Note -
1. I didn't use farsan or mixture.
2. If using kokum, discard it before serving.

Tuesday, November 17, 2009

Kakdi nu Raitu (1) - Cucumber Yogurt Salad

This salad appears very similar to Dahyatli Kakdi but garlic is the key ingredient which changes the taste and reminds you of desi version of tzatziki sauce.

Kakdi nu Raitu(1)
Cucumber Salad
1 big cucumber or 3-4 small cucumbers, peeled & grated
salt to taste
1 cup plain yogurt, drain the yogurt in a cheesecloth or coffee filters or use plain Greek yogurt
sugar to taste (optional)

Grind to paste
1/2 tsp mustard seeds
1-2 green chilies
1/2" ginger
1 garlic clove

1. Mix the paste with grated cucumber, sugar - if using and salt.
2. Add whisked yogurt.
3. Serve immediately

Note -
1. Generally, if kept for a long time, grated cucumber leaves lot of water. So make this salad just before serving.
2. You can use Greek yogurt where whey is already drained off.

Monday, November 16, 2009

Makai nu Shaak - Corn Yogurt Curry

This is a simple yet delicious stew from Gujarat. Slurp the fresh corn dunk in the yogurt gravy to enjoy the summer bounty.

Makai nu Shaak
Corn Yogurt Curry
4 corn on cobs, halved
1 tbsp jaggery
1/2 tsp coriander -cumin seed powder/dhana jiru
1/4 tsp Gujarati garam masala

Whisk together
1/2 cup plain yogurt
2 tbsp besan/chickpea flour
1 1/2 cup water
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
4 boriya or any other dry chilies
2 sprigs curry leaves, torn
1 tsp ginger-garlic paste

1 tbsp cilantro/coriander leaves, chopped

1. Pressure cook corn on cobs in a pressure cooker. Set aside.
2. Heat oil in a wide saucepan. Add all the ingredients for tempering.
3. Whisk yogurt, besan, water, making sure there are no lumps of besan. Set aside.
4. As the mustard seeds start popping, add cooked corn on cobs. Give a quick stir.
5. Add yogurt mixture and all the remaining ingredients.
6. Bring to gentle boil. Cover and simmer for 10 minutes. Add more water if necessary
7. Garnish with cilantro.

Note -
1. Instead of pressure cooking, you can let corn cook in the gravy as well.
2. If you do not have Gujarati garam masala, use any other garam masala
3. Besan acts as a thickener so the yogurt doesn't curdle. But do not let it thicken too much. If needed, add more water while simmering. This curry needs to have thin gravy.
3. While serving, pour the gravy on top of the cobs and slurp!

Saturday, November 14, 2009

Bharela Tindora nu Shaak - Stuffed Ivygourds

I call it tondli, hubby calls it tindora. Yes, it's pretty much like I say tomato, you say tamato!! Luckily, we both agree that we love this vegetable. :-D

Bharela Tindora nu Shaak
Stuffed Ivygourds
2 cup tendli/tondli/tindora/ivygourds, slit to quarters, keeping each of tindora whole
salt to taste (if needed, it's already added in the stuffing)

Mix in a plate for stuffing
1 cup cilantro, finely chopped
1 tbsp dhana-jiru/coriander-cumin seed powder
1 tsp Gujarati garam masala or undhiyu masala
1/2 tsp chili powder
1/2 tsp turmeric powder
salt to taste
2 tsp ginger-garlic-green chili paste

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida

1. Stuff tindoras gently with the stuffing, taking care not to break them, as shown below.
2. Heat oil in a saucepan or kadai. Add mustard seeds, asafoetida and turmeric powder.
3. As they sizzle, lower the heat, and gently place the tindoras. Saute for 5 minutes on a medium flame.
4. Add 1/2 cup water. Cover and cook for 15 minutes or till tindoras are cooked.
5. Remove the lid. Adjust for salt, if needed. Let it simmer if you want a dry shaak or keep some gravy.
6. Serve with rotli/chapati

Note -
1. Undhiyu masala is available at the Indian stores.

Friday, November 13, 2009

Gawarichi Bhaaji - Cluster Beans

A simple stir fry of cluster beans with kala (black) vatana.

Gawarichi bhaaji (kala vatana ghalun)
गवारीची भाजी (काळा वाटाणा घालून)
Cluster Beans Stir fry (1)
1 lb cluster beans/gawar/guvar sing/gawar phali, broken into 2" pieces approx = 2 cups
3/4 cup kala vatana sprouts
1/2 - 1 tsp chili powder
1/4 cup coconut milk (Optional)
1 tsp jaggery
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 tsp goda masala

1 tbsp freshly scraped coconut

1. Pressure cook kala vatana sprouts and set aside.
2. Heat oil in a wok or kadai. Add mustard seeds, turmeric powder and asafoetida. As the seeds splutter, lower the gas. Add goda masala. Saute for 1 minute till the incredible aroma starts wafting from your kitchen!
3. Now add cluster beans. Add 2 tbsp water. Cover the pan with a lid. Place water on the lid. Let it cook till cluster beans are cooked.
4. Add chili powder & cooked kala vatana sprouts. Add salt, jaggery.
5. Now add coconut milk - if using. Let it simmer till the liquid is completely evaporated.
6. Garnish with fresh coconut.
7. Serve with chapatis.

Note -
1. If you want you can steam cluster beans before adding to the tempering. In that case, cooking time is drastically reduced.
2. 1/4 cup dry kala vatana will give about 3/4 cup sprouts. You need to soak them overnight, and then sprout them as mentioned here.

Thursday, November 12, 2009

Tandoori Chana jor Garam

This recipe is inspired from Prevention magazine's roasted chickpeas. They had added olive oil with salt and cumin powder. I decided to give it a total Indian twist.

Tandoori Chana Jor Garam
Inspired by Prevention
1 can organic garbanzo beans, rinsed and drained

Mix together in a bowl
2 tsp olive oil
1 tsp tandoori masala (or per taste)

1. Preheat oven to 350 F
2. Pat dry the garbanzo beans.
3. Whisk oil and tandoori masala. Add in garbanzo beans. Mix gently so the masala and oil coats the beans.
4. Spread in a single layer on a cookie sheet.
5. Bake for 45 - 55 minutes or till they are crunchy.
6. Let it cool down. Store in an airtight container.

Note -
1. You can use different masalas like chaat masala, pavbhaaji masala to get various delicious flavors.
2. Check for the ingredients in tandoori masala. If it has salt, do not add any extra salt else you may need to add salt along with oil and masala.

This post is going to Indrani's Sunday Snacks event.
Sunday Snacks event is started by Hima and then Pallavi.

Wednesday, November 11, 2009

KaLya VatanNyachi UsaL

KaLa VataNa is an important pantry ingredient in the Malvani cuisine. We use it for making amti, pohe or even pairing it with jackfruit, bamboo, banana flower, cluster beans, yard long beans or even green beans. This usaL can be served as a snack or with chapati.

KaLya VataNyachi UsaL
काळ्या वाटाण्याची उसळ
Black peas Stir Fry
2 1/2 cup KaLa VataNa sprouts
1 tbsp fresh coconut pieces, chopped
1 tbsp chopped onion

salt to taste
1 tsp jaggery (optional)
3 kokum petals, rinsed

Grind to a coarse paste
3 tbsp dessicated coconut, roasted till brown
1 tbsp coriander seeds
2 tbsp cooked KaLa VataNa sprouts
9 black peppercorns
3-4 byadgi chilies (or per taste)

2 tsp oil
2 tbsp chopped onion
1/2 tsp turmeric powder

1. Pressure cook kala vatana sprouts along with onion and fresh coconut pieces. Set aside.
2. Heat oil in a deep bottomed saucepan. Add turmeric powder and onion. Saute till the onion is soft.
3. Now add cooked black beans, ground masala and 1/4 cup water.
4. Add salt, kokum and jaggery - if using. Bring to boil. Simmer till water is evaporated.
5. Cover and set aside for 5 minutes.
6. Serve as a snack or with chapati.

Note -
1. Please do not confuse kala vatana/black peas with black beans. They are totally different.
2. Kala vatana is one tough beans that takes a long time to cook. So pressure cooking is the best option.
3. You can roast coconut in a microwave for about 2 1/2 minutes, but microwave 30 seconds at a time, stir and microwave again till 2 1/2 minutes are reached and coconut is uniformly browned.
4. Fresh coconut can be substituted for dessicated one.
5. I have substantially reduced the amount of coconut.
6. More coconut is also used for garnish.
7. Tamarind can be substituted for kokum petals.
8. 1 cup dry kala vatana gives about 2 1/2 to 3 cups sprouts.
9. If made during religious festivities, instead of onion, asafoetida is used in tempering.

Tuesday, November 10, 2009

Ansa-FaNsa chi Bhaaji - Pineapple & Jackfruit Curry

Anasa-FaNsachi bhaaji or pineapple & jackfruit curry is considered a delicacy. It is generally made during the weddings in the GSB communities of Konkan, Maharashtra.

Anasa-faNsachi bhaaji
अनसा -फणसाची  भाजी
Pineapple-Jackfruit Curry
1 cup pineapple/ananas, roughly chopped
1 cup raw jackfruit, roughly chopped
1/2 cup ripe mango, roughly chopped
salt to taste
1 tbsp jaggery or according to the sweetness of mango

1/4 cup coconut
3/4 tsp mustard seeds, roasted
4-5 byadgi chilies, roasted
1/2 tsp turmeric powder

2 tsp oil
1/4 tsp mustard seeds

1. Heat oil. add mustard seeds. As they splutter, add all the fruits. Add 2 tbsp water. Cover with a lid on top. Let it cook. It won't take too much time.
2. Add ground coconut paste and 1/4 cup water.
3. Add salt and jaggery. Adjust the consistency as desired.
4. Let it simmer.

Note -
1. Some people add ripe jackfruit instead of raw. However, I prefer the taste of the raw jackfruit. 2. Instead of chopped mango, whole raivaL mangoes are added.

Check out my friend, Purnima's version here.

Monday, November 9, 2009

Kacha tameta nu shaak

I was wrapping up my garden over the weekend. Today, I am celebrating the last batch from my tomato plant with this shaak.

Kacha tameta nu shaak
Raw Tomatoes Stir Fry
5 green tomatoes, sliced, approx. = 2 1/2 cups
1-2 potatoes, peeled & sliced, approx = 1 cup
1 tsp jaggery
1 tsp coriander-cumin powder/dhana jiru
1 tsp green chili - ginger paste
salt to taste

1 1/2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1. Heat oil in a heavy bottomed saucepan. Add the ingredients for tempering.
2. As the seeds splutter, add potatoes. saute for 2 minutes.
3. Now, add sliced green tomatoes. saute for 1 minute.
4. Stir in green chili-ginger paste, coriander-cumin powder. Cover. Let the tomatoes cook in their own juices for about 10 minutes or so.
5. Add salt to taste & jaggery. Check for the doneness of potatoes.
6. Serve with hot rotli/chapati

Note -
1. Use heavy bottomed saucepan else the veggies will stick. We are not adding any water since they need to be cooked in their own juice.
2. Depending on the individual preference, more/less jaggery or spices can be added.
3. The tomatoes should retain their individual slices and shouldn't be a total mush.

Thursday, November 5, 2009

Presenting RCI - Parsi Cuisine Roundup

In the month of October, I hosted my first ever blog event - RCI: Parsi Cuisine. RCI is the event started by Lakshmi of Veggie Cuisine, to celebrate the diverse cuisines of India.

I want to thank each and every one of you, who participated in this event. Here are some mouthwatering dishes for all of you to enjoy virtually.

RCI - Parsi Cuisine

Lemongrass Tea -......... Supriya of celebrating little things in life

Akuri - .....Malini of Khana Khazana with Malini
Parsi Pora -.....Malini of Khana Khazana with Malini
Akuri - ................Arundhuti of Gourmet Affair
Akuri - ...............Priya's easy and tasty recipes
Pateta per Eda - .................Kanchan of Kitchen Gossip
Tarkari per Eda -...............Meera of Enjoy Indian Food
Bharuchi Eda - ...............Meera of Enjoy Indian Food

Khara Papeta.....Malini of Khana Khazana with Malini
Khara Papeta & Rotlis - ....Lata Raja of Flavours and Tastes
Parsi Style Pumpkin - ...............Nandini of Usha Nandini's recipes
Green Tambota nu Shaak -...............Meera of Enjoy Indian Food
Dahi ma bhida -...............Meera of Enjoy Indian Food
Laganshaala -...............Meera of Enjoy Indian Food
Zalata -...............Meera of Enjoy Indian Food

Parsi Brown Rice -...............Rekha of Plantain Leaf
Masoor Daal Khichdi - ...... Supriya of celebrating little things in life

Daal & Legumes
Laal Rajma ni Daar - ...............Rekha of Plantain Leaf
Dhansaak - ...............Rekha of Plantain Leaf
Parsi Daal - ...............Priya's easy and tasty recipes
Dhansaak - ............Supriya of Queen of my Kitchen
Dhansaak - ....................Nandini of Usha Nandini's recipes
Dhansaak ni daar - ...............Meera of Enjoy Indian Food

Fish Paatiyo/patiya -...............Maya of Konkanworld
Machchi Pullao - ....................Maya of Konkan World
Parsi Fish Sauce -.................Mayuri of Mayuri and Ma's cookbook
Tareli Kolmi - ...............Meera of Enjoy Indian Food
Prawns Paatiyo -...............Meera of Enjoy Indian Food


Chicken Dhansaak - ...............Priya's easy and tasty recipes
Chicken Kababs - ................. SE of Denufood
Dahi nu Gosht- -...............Meera of Enjoy Indian Food
Chicken Bafat -...............Meera of Enjoy Indian Food
Parsi Kheemo -...............Meera of Enjoy Indian Food

Mutton Vindaloo - .................Indrani of Appyayan

Parsi Ravo - .......Nandini of Usha Nandini's recipes


If I have missed anybody's entry, please let me know. This is my first attempt at hosting the blog event. Please understand if I have missed any entry, it's not intentional.

and now, I am passing the baton to Lakshmi Venkatesh for RCI - Mumbai.

Wednesday, November 4, 2009

Methi na Thepla(2)

Thanks to different techniques/ingredients used by my family members, I actually have mutliple recipes for the good, old methi thepla. Here's recipe#2 -

Methi na Thepla
Fenugreek Flatbread
2 cups wheat flour + 2 tbsp for dredging
1 tbsp sesame seeds/teel/tal
1/2 tsp carrom seeds/owa/ajmo/ajwain
1/2 tsp asafoetida/hing
salt to taste
1/2 tsp turmeric powder
1/2 tsp coriander-cumin powder/dhana jiru

1 bunch frenugreek leaves/methi, roughly chopped
1/2 tbsp grated jaggery + 1/3 cup water

2 tbsp plain yogurt
1 tsp ginger+green chili paste
1 tsp oil + more oil for roasting/frying

1. Using the pressure of your fingers, dissolve the jaggery in the water. Set aside.
2. Mix wheat flour with all the dry powders, seeds and salt.
3. Stir in chopped fenugreek leaves, green chili-ginger paste & yogurt. Mix with your hand.
4. Now carefully pour jaggery water, few spoonfuls at a time, to knead a dough which is not too sticky.
5. After the dough is formed in a ball, add spoonful of oil and keep kneading till the dough does not stick back tp your fingers anymore. Cover and keep aside.
6. Heat tawa/frying pan/skillet/griddle.
7. Make 20 equal balls of the dough. Roll out into a thin discs.
8. Roast on both sides using oil as needed, till brown spots appear.
9. Serve with sweet pickle/chundo & yogurt.

Note -
1. Grate the jaggery before trying to dissolve in water.

Monday, November 2, 2009

Padwal-Kanda nu shaak

The following stir fry is quite similar to my kaarela kanda nu shaak. Though the ingredients and method are almost same, the star vegetables (bitter gourd and snake gourd respectively) decide the final taste.

Padwal Kanda nu Shaak
Snakegourd with onion
1 snakegourd, chopped approx. = 2 cups
1 onion, chopped approx. = 1 cup
1 tbsp jaggery
1/2 tsp chili powder
salt to taste

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

1. Heat oil in a saucepan. Add all the ingredients for tempering.
2. Now, add finely chopped onion. Saute till onion is soft. Sprinkle few drops of water so the onion doesn't get stuck to the bottom of the pan. Do not add too much water at this point.
3. Add snakegourd. Add 1/4 cup water, chili powder and jaggery. Cover with a lid. Keep some water on the lid.
4. Cook for about 12 - 15 minutes till the gourd is soft.
5. Add salt. Let the water evaporate if necessary.

Note -
1. This shaak is meant to be on the sweetish side. If we do not use jaggery at all, we are missing the essence of this shaak. Having said that, each person can decide the amount of jaggery per their needs.

Saturday, October 31, 2009

Akshaye Khanna's Prawn Paatiyo

When I look at my collection of recipes from Filmfare, I look back at my own life at that time. I can't tell whether I was more crazy about Bollywood or about collecting the recipes!!:-D

Prawns Paatiyo
Prawns Curry from filmfare online
500 gm jumbo prawns, cleaned, deveined
9 flakes garlic, paste
4 red chili peppers, ground
1/2 tsp turmeric powder
3/4 tsp cumin seeds
4 onions, chopped

1 tbsp coriander leaves, chopped
1 tsp tamarind paste/pulp
1 tbsp jaggery or brown sugar
2 tbsp oil

salt to taste

1. Heat oil in a pan. Add onion. saute till golden brown.
2. Add pepper paste, garlic, turmeric powder, cumin seeds. Fry for 2 minutes.
3. Add prawns, coriander leaves, salt. Fry well.
4. Add little water, cover and cook till done.
5. Add tamarind and jaggery. Continue cooking till jaggery melts.
6. Garnish with coriander leaves

Note -
1. I made a paste with red peppers, garlic, cumin seeds and turmeric powder and then added to step 2.
2. I always marinate prawns with some salt and turmeric powder.
3. I used 1 tbsp oil


This post is my entry to RCI - Parsi cuisine hosted by me!

RCI event is started by Lakshmi of Veggie Cuisine.

Friday, October 30, 2009

Chicken Bafat

A simple chicken curry -

Chicken Bafat
1 1/2 lb boneless, skinless chicken, cleaned and cut into pieces
2 potatoes, peeled & cut into big chunks
1 cup coconut milk

*Roast & Grind to a paste
4-5 cloves*
12 black peppercorns*
7 kashmiri chilies
4 garlic cloves
1" ginger, peeled

To marinate chicken & potatoes
1/2 tsp turmeric powder
1 tbsp plain yogurt, whisked
Above spice paste

1 1/2 tbsp oil or ghee/clarified butter
2 bay leaves
1 tomato, chopped
1 1/2 cup minced onion

1. Heat oil or ghee in a pressure cooker or handi.
2. Add bay leaves and then add minced onion. Saute on a medium heat for 20 minutes.
3. Add tomato. stir till it becomes soft.
4. Add marinated chicken and potatoes . saute for 2-3 minutes.
5. Now, add 1 cup water. Pressure cook for 3 - 4 whistles. Let the pressure drop of its own.
6. Add more salt if needed. Simmer for sometime.
7. Add 1 cup coconut milk. Simmer till you get a thick gravy.
8. Serve with pav/bread or brown rice.

Note -
1. You can add a few drops of vinegar - I prefer balsamic vinegar - while marinating the chicken & potatoes.
2. I used readymade reduced fat organic coconut milk.
3. Marinate the chicken and potatoes for at least 30 minutes, in the refrigerator.

This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Thursday, October 29, 2009

Green Tambota nu Shaak

This recipe is adapted from the book "Jamva Chalo ji" by Dr. Katy Dalal. I have reduced the quantity and made necessary changes to suit our palette.

Green Tambota nu Shaak
Green Tomatoes Parsi Style
5 green tomatoes, sliced
3-4 small eggplants, sliced
2 potatoes, peeled & sliced
1 onion, peeled & sliced
1/2 cup Lima beans

1 tsp dhansaak masala
salt to taste
1 tbsp jaggery

Grind to a smooth paste
1/4 cup cilantro
1 tbsp mint leaves
2 green chilies (or per taste)
2 garlic cloves, peeled
1 shallot, roughly chopped
1/2" ginger

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder

1. Heat oil in a saucepan. Add cumin seeds and turmeric powder. As they sizzle, add sliced onion. Saute till it becomes soft.
2. Now add remaining veggies. Saute for 2 minutes. Add ground masala, dhansaak masala, jaggery. Add 1/2 cup water. Bring to boil.
3. Switch the gas to low. Cover and let it cook. Add more water if needed.
4. Add salt to taste.
5. Let the water evaporate to make a dryish subzi. If you do want to have some gravy, you may need to add more water.

Note -
1. I used Badshah brand dhansaak masala
2. If you do not have dhansaak masala, substitute Kitchen King masala.

Jamva Chalo ji - Dr. Katy Dalal

This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Wednesday, October 28, 2009

Parsi Kheemo

I browsed Chef Sanjeev Kapoor's site after ages the other day. He is my favorite chef. I still remember, how eagerly I used to await his "Khana Khazaana" when I was in India. While browsing, I came across this recipe which I thought was just perfect for RCI - Parsi, hosted by moi. ;-)

Recipe Link - Recipe&MenuId=0

Chef Sanjeev Kapoor

This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Tuesday, October 27, 2009


I discovered this new snack just last week. Mom had gone for a barsa - naming ceremony - of her friend's grandson. and they served "barsa" special ghugrya. Somehow, we have never eaten this before. and when mom told me the name - guhgrya, I assumed it's going to be some kind of savory karanji as those are called ghugra in Gujarati. Well, but ghugrya is supposed to be a different snack of multi grains/legumes/beans and is served for barsa in some communities of Maharasthra. Can you believe how simple & healthy it is?

1/4 cup raw, unsalted, unpeeled peanuts
1/4 cup quinoa (the original recipe calls for jowar/jwari/jondhaLa/sorghum grains)
1/4 cup green chana
1/4 cup garbanzo beans or kala chana
1/4 cup mung beans
1 tsp salt

1. Pick all the beans/grains thoroughly.
2. Mix and soak in enough water overnight.
3. Next morning, discard water. & drain for half an hour.
4. Add 1 cup water and salt.
5. Pressure cook for 3 whistles. Let the pressure drop
6. Drain and serve warm

Note -
The original recipe called for jowar grains which I have no access to here, so I substituted quinoa instead!!

Update - Reader Priyatama shares that this snack is from North Maharashtra - Khandesh region. and it is served with gud/jaggery. Thanks Priyatama for sharing this information!

Monday, October 26, 2009

Vatanyachi Rassa Bhaji - Green Peas Curry

This curry is really a shortcut. The traditional recipe does not use ready made garam masala. Each spice is given its own roasting time and then ground along with coconut and onion. But when I am in a hurry trying to put something together at the last minute, I use these shortcuts. This recipe is somewhat similar to masoor palak.

Vatanyachi Rassa Bhaji
वाटाण्याची रस्सा भाजी
Green Peas Curry
1 lb fresh or frozen green peas
2 potatoes, peeled and cut into chunks
2 tomatoes, chopped or sliced
2 kokums, rinsed
salt to taste
1 tsp jaggery (optional)

Roast & Grind
1 tsp oil
1 onion, roughly chopped approx. = 1 cup
2 garlic cloves
1" ginger, peeled
1 tbsp poppy seeds
1/4 cup dessicated coconut

Grind with,
1 tsp garam masala
1/2 tsp mild chili powder (or more)

1 tsp oil
1/4 cup onion, finely chopped
1/2 tsp turmeric powder
1/4 tsp asafoetida

1 tbsp chopped coriander leaves/cilantro

Lemon wedges

1. Roast onion, poppy seeds, ginger and garlic till browned. Set aside. Roast coconut. Let it be uniformly browned. Let it cool down. Grind onion, poppy seeds, ginger & garlic. As they become mushy, add roasted coconut, garam masala and chili powder. Let the masala be of rough consistency.
2. In a saucepan, heat oil. Add asafoetida, turmeric powder and onion for tempering. Saute till onion is soft. Now add potatoes and some water. Cool till potatoes are cooked. Add green peas & tomatoes. Cook till soft.
3. Now add ground masala, salt to taste, kokum and jaggery if using. Add 1/2 cup water. Bring to boil.
4. Let the curry simmer till it's not too thin and not too thick. Or adjust the consistency per your choice.
5. Switch off the gas. Garnish with cilantro.

Note -
1. If you are going to make this curry of thin consistency, grind masala to fine consistency.
2. Instead of water, you can add coconut milk for richer and creamier flavor.
3. Generally, fresh/frozen peas are sweet. So jaggery can be avoided if you do not like your food to be too sweetish. The same recipe can be used for dry green peas sprouts. In that case, use jaggery for sure.
4. More coconut can be used instead of the quantity mentioned for richer taste.
5. Instead of Garam Masala, Pav Bhaji masala can be used. It gives a delciously different flavor.

Sunday, October 25, 2009

Dahi nu Gosht

I came across this recipe in my scribbled notes. I am almost certain that I probably wrote this recipe down while watching Sanjeev Kapoor's Khana Khazana while in India. But I couldn't find this recipe on his website. If I ever come across the original recipe there, I will provide the link.

Dahi nu Gosht
Meat & Yogurt Curry
1 lb boneless, skinless chicken, cut into bite sized pieces
2 medium potatoes, cut into big chunks
1/2 tsp turmeric powder

1 tbsp olive oil/ghee/butter
1 tsp sugar
1/2 tsp cumin seeds
1 medium onion, minced - approx. 1 cup
2-3 cloves
1 baadiya/star anise
1 cinnamon
2 dry, red chilies

Grind to a fine paste
1 cup cilantro/coriander leaves
2 green chilies
2" ginger
3-4 cloves garlic
You will also neeed,
1 1/2 cup plain yogurt (I used fatfree organic yogurt)
salt to taste

1. Grind green chutney to a smooth paste.
2. Whisk yogurt with green chutney and turmeric powder.
3. Pour over chicken and potato pieces. Marinate for 2 hours in the refriegerator.
4. In a pressure cooker, heat olive oil/ ghee or butter. Add sugar. As the sugar caramelizes, add onion and whole spices. Let onion get uniformly browned, but not burnt.
5. Now add marinated chicken and potatoes along with all the marinade. Saute for 5 minutes.
6. Add 1/4 cup water and salt. Pressure cook for 3 whistles. Let the pressure drop of its own.
7. Remove the lid. Let it simmer for 5 minutes.
8. Serve with brown rice or buttered toast.

Note -
1. For a richer taste or variation, take 2 cups yogurt and hang it in a muslin cloth overnight to drain all the whey. Use the hung yogurt & proceed.
2. If you prefer thin gravy, use more water.
3. The original recipe calls for mutton.

This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.

Saturday, October 24, 2009

Bharuchi Eda - eggs from Bharuch

Bharuchi eda is like boiled egg bhurji. This is my friend's recipe. Bharuch is a city in the state of Gujarat.

Bharuchi Eda
Eggs from Bharuch
4 eggs, hard boiled, peeled & cut (I get rid of 2 yolks)
2 small potatoes, boiled, peeled & cut
salt to taste
1/2 tsp sugar
1/2 tsp dhansaak masala
A dash of Worcestershire sauce

Grind to paste
3 kashmiri chilies, soaked and drained
4 cloves garlic
1/2" ginger
1 tsp cumin seeds

1 tbsp oil or butter or ghee
1/2 tsp cumin seeds
1 small onion, chopped
1 tomato, chopped

2tbsp cilantro, chopped

1. Heat oil/butter/ghee in a saucepan.
2. Add cumin seeds & onion. Saute till onion is soft. Add tomatoes. saute till tomato is mushy.
3. Now, add ground paste. Saute for 9 minutes or so.
4. Add salt, sugar, dhansaak masala, Worcestershire sauce and 1/4 cup water. Bring to boil.
5. Add chopped potatoes and eggs. Mix the curry well. Let the water evaporate.
6. Garnish with cilantro.
7. Serve with bread or buttered toast.

Note -
1. I use 2 egg yolks and get rid of the remaining two. You can decide for your own preference.
2. If you like, you can keep some gravy.

This post is my entry to RCI - Parsi cuisine hosted by me!

RCI event is started by Lakshmi of Veggie Cuisine.

Friday, October 23, 2009

Dhansaak ni Daar

The authentic Dhansaak has mutton and veggies and daal. The rest of the method is similar as I have given below but mutton is cooked and then removed and then daal and veggies are ground and then added back to the mutton. It's been ages since I have had mutton ; also, mutton & daal combo is a bit overwhelming for me. So I have made the vegetarian version of the most popular parsi food - Dhansaak. For vegan version, use oil instead of ghee/clarified butter.

Dhansaak ni Daar
1/4 cup toor daal
1/4 masoor daal
1 tbsp vaal daal
1 tbsp yellow moong daal
1 tbsp. green moong daal
1 tbsp chana daal
1/2 tsp turmeric powder

1 small eggplant, cut
1 small piece of dudhi/bottle gourd, peeled & cut into chunks
1 small sweet potato, peeled & cut into chunks
1 small piece of red pumpkin or butternut squash, peeled & cut into chunks
1 tomato, cut into chunks

Grind to a smooth paste
1/4 cup cilantro/coriander leaves
1 tbsp coconut
2 kashmiri chilies or any other dry, mild chilies
1 green chili
1/2" ginger, peeled
2 cloves, garlic
1 tsp dhansaak masala
10 fresh mint leaves

1 tbsp oil or ghee
4-5 curry leaves
1 tsp cumin seeds
2 green cardamoms
3 cloves
1 star anise/baadiya

1 tbsp kasoori methi

Garnish (optional)
Deep fried browned onion

Suggested Accompaniment
Brown Rice
Tareli Kolmi

1. Soak all the daals in water for 1/2 hour. Then pressure cook daals with veggies adding 1 1/2 cup water & turmeric powder.
2. Grind the cooked daal along with veggies. Let it cool down a bit. You may need to use a towel on the top of the lid of the blender to avoid hot liquid oozing out.
3. Heat oil or ghee in a saucepan. Add whole spices & curry leaves for tempering. Now add the ground masala paste and saute for 7 minutes.
4. Now add the ground daal and veggie mixture, salt to taste and 1 cup water.
5. Bring to boil. Simmer for 5 minutes. Crush the kasoori methi by hand and sprinkle over the simmering daal. Add more water if daal gets too thick. Discard any foam that may float on top.
6. Serve along with brown rice and tareli kolmi & lemon wedges. Discard whole spices from the daal.

1. When kept for a long time, this daal gets thicker. You may need to add more water and bring to boil again to adjust the consistency.

This post is my entry to RCI - Parsi cuisine hosted by me!
RCI event is started by Lakshmi of Veggie Cuisine.


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