PALAK PANEER

Most vegetarians love Paneer for its taste , nutiritional value and versatility. When Paneer is cooked with Palak or Spinach it gets even more tasty and  has many healthy benefits. Here's my recipe of Palak Paneer.... simple and delicious!

Ingredients:

• 2 bunches spinach or palak, washed and finely chopped
• 250 gms fresh paneer or cottage cheese , cut into cubes
• 2 medium sized tomatoes grated
• 1 medium sized onion finely chopped
• 2 to 3 green chillies finely chopped
• 1 inch piece ginger
• 6 to 8 flakes garlic
• ½ tsp mustard seeds or rai
• 1 tsp coriander or dhania powder
• 1 pinch turmeric or haldi powder (optional)
• 3 tbps oil
• Salt to taste

Procedure:

Grind ginger garlic and keep aside. In a thick kadai or pan put chopped onions and finely chopped spinach . Cover with fitting lid and steam for 3 to 5 minutes. Allow to cool . Now blend the spinach and onion mixture in a blender and keep aside. Place a washed kadai or pan on the flame. Put oil and allow to heat. When hot, lower fame and add mustard seeds. Allow to splutter. Now add ground ginger- garlic and green chillies. Let them splutter for a minute or so then add the grated tomato.Mix well and allow to cook, while stirring. The tomato will initially give out some water. Let it cook on low flame. As the water evaporates in a few minutes, add the coriander powder and turmeric. Allow to cook for a couple of more minutes, then add the ground spinach. Mix well, cover and let it cook for 2 to 3 minutes. Then open lid and put in the chopped paneer. All salt, mix well , cover and cook on low flame for 2 to 3 minutes. Turn off flame and serve hot in an attractive glass dish with hot rotis or naans

Sindhi Aloo Mutter or Peas Patata

Winter is here and so are fresh and lovely vegetables, Green peas are both sweet and inexpensive at this time of the year and making aloo mutter is common in Sindhi homes. Here's my recipe. Make it and enjoy it with either rice or roti,


Ingredients:

1. 1 cup shelled peas
2. 2 medium sized potatoes peeled and cut into small pieces
3. 2 large tomatoes grated
4. 2 green chillies
5. I inch piece ginger
6. 1 tsp. coriander powder
7. ¼ tsp turmeric powder
8. ½ tsp red chillie powder
9. ½ tsp cumminseed (Jeera) powder
10. 4 tbsps. oil
11. 1 mug water
12. Salt to taste
13. Few coriander leaves finely chopped

Procedure:
In a small pan boil peas with 1½ cups water on medium flame for 5-7 minutes till tender.

In a kadai or thick bottomed pan heat oil. Add finely chopped ginger, and green chillies. Stir for a minute or two. Reduce flame and add potatoes. Stir well for a couple of minutes. After a couple of minutes add tomatoes. Now add the dry spices – coriander, turmeric, red chillie powder and cumminseed powder. Mix well. Next add boiled peas after draining out the water. Keep aside the drained water. Keep stirring the peas and potato mixture till tomatoes are completely dissolved. Add the water that you have kept aside, salt and an additional half-cup of water. Cover and cook on low flame for a few minutes, till potatoes are well cooked. You can put a knife or fork into one piece of potato and a pea grain to find out if they are cooked.

Serve hot garnished with coriander leaves.

Bajra Dodha or Bajra Roti

All of us have wheat rotis round the year, but winter is a good time to add Bajra Rotis to the daily menu. Bajra is highly nutritious and good for health. Also, a meal with Bajra rotis sustains you for several hours. Here’s how you can make them at home.
Ingredients:
• 1 bowl Bajra flour
• One small onion finely chopped
• 4 flakes garlic (peeled and ground)
• 2 green chillies finely chopped
• A few methi or fenugreek leaves finely chopped (optional)
• A few coriander leaves finely chopped
• Salt to taste
• 2 tbsps oil for kneading and some more for making the dodhas

Procedure:
Put the flour in a large plate. Add all ingredients and knead into a soft dough with warm water. Divide the dough into five or six portions. Heat tawa or girdle . Flatten each portion of the dough with both hands into a thick round roti. Put the roti on the hot tawa and cook on medium flame, till it is evenly brown. Turn the roti over and allow the other side to likewise cook. Turn it over when done. Now put one teaspoon of oil and let the roti get crisp. Turn over and do the same with the other side. R:emove from tawa and serve hot with your meal . This roti/dodha tastes great just with fresh mint /green chutney.

Vegetable Pancakes

Looking for a light vegetarian snack to serve to your guests this festive season, try making my version of vegetarian pancakes…

Ingredients:

For the filling:

·        1 small bowl of fresh green peas

·        1 medium sized potato , boiled, peeled and finely chopped

·        1 medium sized onion finely chopped

·        2 green chillies finely chopped

·        1 inch piece of ginger finely chopped

·        6 to 8 curry leaves

·        A few coriander leaves finely chopped

·        ½ tsp mustard seeds

·        ½ tsp jeera or cumin seed powder

·        1 tsp dhania or coriander powder

·        ¼ tsp red chillie powder

·        ½ tsp Amchoor powder

·        Salt to taste

·        2 tbsps oil

For the Pancakes:

·        2 Eggs

·        4 tbsps Maida

·        1 cup milk

·        Salt and pepper to taste

·        2 to 3 tbsps oil for frying the pancakes

Procedure:

For the Filling:

Boil peas in a little water till soft. Drain out water and keep aside. Heat 2 tbsps oil in a kadai. When hot,lower flame and add mustard seeds. Allow to crackle, then add ginger, green chillies and curry leaves. Now put in chopped onion and sauté till translucent. Next add boiled peas and potato. Add dry spices , salt to taste and coriander leaves , turn around well for a minute or two. Cover kadai and allow to cook on lowest flame for 3 to 5 minutes. Remove lid, turn around the mixture and keep aside.

For the Pancakes:

In a large bowl, break eggs and beat well with an egg beater. Slowly fold in the flour/maida spoon by spoon and milk, (alternating) to have a  smooth and well blended batter . Add salt and pepper to taste and your batter  for pancakes is ready.

Heat a non stick pan with 1 tsp oil. Lower flame and pour one ladle of the pancake batter. Turn around the pan so that the batter is evenly spread out. Allow to cook for a minute till golden. Turn over the pancake and do the same on the other side. Take out the pancake on a chopping board. Put one tbsp of the peas –potato filling at one end of the pancake, and roll it to the other end. Cut off any uneven edges on the sides with a knife. Fry all pancakes and fill and roll similarly. Arrange pancakes in a tray/serving dish and serve hot with tomato ketchup/chillie sauce or green chutney.

3. Moong Sprouts in Canapes:

Ingredients:

·        1 bowl of sprouted moong

·        1 medium sized onion finely chopped

·        1 medium sized tomato finely chopped

·        2 green chillies finely chopped

·        1 inch piece of ginger finely chopped

·        4 to 6 curry leaves

·        ½ tsp Jeera or cumin seeds

·        ¼ tsp red chillie powder

·        ¼ tsp haldi or turmeric powder

·        ½ tsp dhania or coriander powder

·        A few drops of lemon juice

·        2 tbsps oil

·        Salt to taste

·        A few coriander leaves finely chopped

·        1 small bowl of bhel (fine) sev

Procedure:

Heat oil in a kadai. When hot, add jeera seeds, green chillies , ginger and curry leaves. Allow to splutter. Add chopped onion and cook till translucent.  Next, add tomato and cook on low flame for a couple of minutes till soft. Now put in sprouted moong and all the dry spices with salt to taste. Mix well. Cover and cook on low flame for 5 to 7 minutes. Turn off flame and allow to cool a little. Arrange canapés on a tray. Fill each canape with a spoon of the  cooked moong mixture and serve garnished with sev and coriander leaves.

Moong Sprouts in Canapes

It's wedding season... it's party season and everyone is indulging on rich food and also entertaining a lot at home... constantly looking for new ideas for snacks to serve,  that are easy to make and healthy at the same time.. Moong sprouts in Canapes meets both criteria  - is healthy and easy to make. So take a look.. you might want to try them out when you have your next party at home

Ingredients:

·        1 bowl of sprouted moong

·        1 medium sized onion finely chopped

·        1 medium sized tomato finely chopped

·        2 green chillies finely chopped

·        1 inch piece of ginger finely chopped

·        4 to 6 curry leaves

·        ½ tsp Jeera or cumin seeds

·        ¼ tsp red chillie powder

·        ¼ tsp haldi or turmeric powder

·        ½ tsp dhania or coriander powder

·        A few drops of lemon juice

·        2 tbsps oil

·        Salt to taste

·        A few coriander leaves finely chopped

·        1 small bowl of bhel (fine) sev

Procedure:

Heat oil in a kadai. When hot, add jeera seeds, green chillies , ginger and curry leaves. Allow to splutter. Add chopped onion and cook till translucent.  Next, add tomato and cook on low flame for a couple of minutes till soft. Now put in sprouted moong and all the dry spices with salt to taste. Mix well. Cover and cook on low flame for 5 to 7 minutes. Turn off flame and allow to cool a little. Arrange canapés on a tray. Fill each canape with a spoon of the  cooked moong mixture and serve garnished with sev and coriander leaves.

Bhindi Aloo in Green Masala

Bhindi or Ladyfinger is a popular vegetable with most communities and generally cooked cut into small pieces or fried. a delicious Bhindi preparation can also be made by cooking full bhindis stuffed with fresh green masala. this preparation goes well with rotis or even dal and rice.

Ingredients:

1. 250 gms Bhindis( Lady fingers)
2. 2 medium sized potatoes
3. 1 medium sized onion finely chopped
4. 1 small bunch of coriander leaves , washed and chopped
5. 8 to 10 flakes of garlic peeled
6. 1 inch piece chopped
7. 2 green chillies finely chopped
8. 1/4 tsp turmeric powder
9. 1/2 tsp coriander powder
10. 1 medium sized tomato chopped into 1/2 inch size pieces
11. salt to taste
12. 3 tbps oil

Procedure:

Wash the bhindis, wipe them dry and cut off the heads and tips and slit each bhindi vertically , then keep aside. Peel the potatoes and cut into thick slices (four - five per potato)
Now grind coriander, onion, green chillies, garlic and ginger with a little salt in a grinder. Empty out the ground masala in a bowl. Fill a little bit green masala in the slit of each bhindi and keep aside. Likewise take two two slices of potato and fill in the green masala between them.
Heat oil in a thick kadai and put in the pairs potato slices and turn them around for 5 minutes on low flame till they are half cooked. Now put in the stuffed bhindis and turn around for a coupe of minute after adding corinder powder, turmeric and a little salt.
Finally add the chopped tomatoes and cover the kadai and cook on very low flame till the potatoes and bhindis are cooked. You can check by piercing a knife through one potato slice and one bhindi. if it goes in smoothly, the dish is cooked.
Turn off flame and serve in a flat serving dish. Garnish with coriander leaves.

With the festive season on in full swing and many holidays to enjoy leisurely meals, you might like to try having a delicious breakfast of Masala Koki.... a favourite Sunday breakfast in many Sindhi homes. Enjoy:)




Masala Koki


Ingredients:

· 2 cups wheat flour
· 1 medium sized onion finely chopped
· 2 green chillies finely chopped
· Small bunch of coriander leaves finely chopped
· ¾ cup pure ghee
· Salt & pepper to taste


Procedure:
Heat ½ cup ghee and add to flour. Mix in onion, green chillies, coriander leaves, salt & pepper and knead it into soft dough with warm water. Divide dough into 6 portions. Heat tawa/griddle and reduce flame, flatten each portion into a round thick chapatti ¼ inch thick and cook on tawa over slow flame moving gradually. When both side are evenly covered with brown spots fry each side with ½ tsp. pure ghee till crisp and golden brown. Serve hot with pickle , papad , yoghurt or a glass of lassi

Diwali is almost here and we are all preparing a whle lot of sweets enthusiastically for family and friends. I made Coconut Ladoos yesterday, which were liked by all who had them.

Sharing the recipe with you too and hope you'll try it out over the next few days.

COCONUT LADOOS




Ingredients:

1 Coconut removed from the shell, peeled and scraped
1 cup or katori of sugar
1/2 litre full cream or regular milk
8 to 10 cardamoms peeled and powdered
1 pinch red food colour ( optional)

Procedure:

Put milk, scraped coconut and cardamom powder in a pan and cook on medium flame till the milk evaporates completely and you have a soft coconut mixture. It should take about 15 to 20 minutes . Next empty out the coconut mixture in a thick kadai or pan, add sugar and cook on low flame stirring constantly, for 10 to 15 minutes till the mixture is dry and slightly sticky. In case you wish to give the ladoos a lightpink colour, just add a speck/pinch of red cooking colour in powder. Mix well so the colour is uniformly spread and the mixture has a light pink colour. Turn off flame. Allow the mixture to cool .when still luke warm, spread a little pure ghee on your palm, take a small portion of the mixture , press and form into ladoos.

Hope you have been able to watch any of my videos. Would love to have your feedback.
Sharing below is the link to where you will find all my videos!!
Please let me know which recipe you enjoyed the most!

SIMPLY SINDHI -

http://www.youtube.com/playlist?list=PLDn0RqHU2n_4-MR6NTMlypWmH0Dytna-R&feature=plcp
 

I'm sharing some more links to my recent food videos and I would love to hear from you.

I hope you enjoy the videos.

 

Simply Sindhi playlist

http://www.youtube.com/playlist?list=PLDn0RqHU2n_4-MR6NTMlypWmH0Dytna-R&feature=plcp

2) Sanha Pakora

http://www.youtube.com/watch?v=9BvzKGS2nzU&list=SPDn0RqHU2n_4-MR6NTMlypWmH0Dytna-R&index=1&feature=plpp_video

3) Aloo Mutter

http://www.youtube.com/watch?v=XxblYAi2-ko&feature=relmfu

4) Arbi Aloo Chaat

http://www.youtube.com/watch?v=z35RaCUGsHo&feature=relmfu

5) Boondi Raita

http://www.youtube.com/watch?v=ERYN9UfH7PE&feature=BFa&list=SPDn0RqHU2n_4-MR6NTMlypWmH0Dytna-R

6) Kheema Pav

http://www.youtube.com/watch?v=_GMEKP3WrOc&list=Dn0RqHU2n_4-MR6NTMlypWmH0Dytna-R

I have over the past few months been thinking of making videos of traditional Sindhi cuisine and am happy to share that the first one on making "Sanha Pakora" has been uploaded on uploaded on Youtube last evening.

The link below will take you to the video - 

http://www.youtube.com/watch?v=9BvzKGS2nzU&list=PLDn0RqHU2n_4EQLDY80Ji9mNO44djWH1U&index=17&feature=plpp_video

I am sharing a recipe of a vegetarian dish Bhee, Aloo and Wadi ki Sabzi  which is  popular with Sindhis and has a very  distinctive taste and flavour.It goes well with roti, rice or bread.It  alwayBhee, Aloo and Wadi ki Sabzis finds a place on veg buffets. Bhee or lotus stem or kamal kakdi is a delicacy, but only cooked and eaten by a few regions of the country.

BHEE, ALOO & WADI KI SABZI

Ingredients:
> 200 gms Bhee (Kamal Kakdi or lotus stem), scraped and cut into slices about 1/2 cm thick
 > 2 medium sized potatoes peeled and cut into eight pieces each
>  1 Amritsari or any other masala Wadi
> 3 medium sized tomatoes  grated
> 2 green chillies finely chopped
 > 1 inch piece of ginger finely chopped
> 1 tsp coriander powder ( Dhania)
> 1/2 tsp cumminseed (jeera) powder
> 1/2 tsp red chillie powder
> I/4 tsp turmeric powder(Haldi)
> Few coriander leaves finely chopped
> Salt to taste
> 4 tbps oil

Procedure:
Place bhee slices in a pressure cooker. Add one mug of water and boil till the first whistle goes off. Turn off flame and allow cooker to cool. Heat oil in a thick bottomed pan or kadai. Add ginger, green chillies and then onions and saute on low flame till the onions are golden brown . Now add potatoes and boiled bhee ( without the water) and the wadi (broken into pieces) stir on low flame for a couple of minutes. Then add dry spices .. coriander, cumminseed, turmeric and red chillie and again turn around for a couple of minutes. Next add grated tomatoes ,  coriander leaves and salt and continue to turn around on low flame till the tomatoes ate completely well blended and the vegetable has a rich golden brown colour. Add one  and a half mugs of  boiling water,mix and cover the pan with a lid. Cook on low flame for a few minutes till the potatoes and wadi are soft and the vegetable has a thick gravy.
Serve hot garnished with coriander leaves and hot rotis or pav bread.

 

Sai Bhaji is a very popular dish in Sindhi cuisine. Most Sindhi homes make it at least once a week. It has a very unique and delicious taste because of the large number of greens, vegetables and spices and chana dal that go into making it. Sai Bhaji is a very balanced and nutritious dish that goes very well with khichdi, yellow or brown rice or any pulao. Here's how you can make Sai Bhaji in your home.

SAI BHAJI

Ingredients:

 1. 1 Bunch Spinach (Palak)
 2. ¼ bunch Khatti Palak or  Chuka( colloquial name)
 3. 5 to 10 stems of methi  leaves
 4. 5 to 10 stems of Sova or Dil
 5. ½ cup chana dal
 6.1 small potato
 7. 1 medium sized onion
 8. 1 small carrot
 9. 8 to 10 cluster beans
10. 2 to 3 inch piece pumpkin
11. 1 small brinjal
12. 2 medium sized tomatoes grated
13.8 to 10 flakes of garlic
14. 1 inch piece of ginger
15. 2 green chillies
16. ½ tsp turmeric powder
17. ½ tsp Jeera powder
18. 2 tsps coriander powder
19. Salt to taste
20. 4 tbsps oil
21. 1 mug water

Procedure:

Soak the chana dal in a small bowl of water 15 to 20 minutes before you start making Sai Bhaji. Separate leaves from stems of palak, khatti palak, sova and methi, wash well , chop finely and keep aside. Peel and chop all the vegetables very fine and keep aside. Heat oil in a pressure cooker .while it is getting heated, in a mortar and pestle grind ginger and garlic coarsely. Add ginger, garlic and chillies and sauté for a minute or two till the garlic turns golden in colour. Now add chopped onion and sauté till it becomes translucent. Next add the soaked chana dal and chopped pumpkin, potato, carrot, cluster beans and brinjal . Turn all the vegetables around and add the dry spices - turmeric, coriander and cumminseed powder and salt. Next add the chopped tomatoes and stir for a couple of minutes till tomatoes are well blended. Now add one mug of water, close the lid of the pressure cooker and cook on high flame till the first whistle goes off. Lower flame and cook for 10 minutes, after which turn the flame off. Allow the pressure cooker to cool, then open and with a hand blender blend the contents of the cooker so that no grain of dal or piece of vegetable is visible and the Sai Bhaji is of thick puree consistency,

Serve hot with jeera rice or moong dal khichdi.

The festive season is round the corner and most of us like to make something sweet as Prasad on festive and other auspicious days like birthdays, anniversaries etc. We make a wheat flour Halwa ( Kanha Prasad ) which is simple to make , tastes great and generally loved by young and old. Here’s how I make it.

KANHA PRASAD or WHEAT FLOUR HALWA

Ingredients:

· 1 katori or cup wheat flour

· ½ katori or cup sugar

· ½ katori or cup pure ghee

· 2 katoris water

Procedure:

Mix sugar and water in a pan and heat. Bring it to a boil so that the sugar dissolves completely and turn flame off.

Put ghee in a thick kadai and heat. When hot, add the flour , reduce flame and gradually keep turning the flour and ghee mixture on low fame for 10 to 15 minutes, till the mixture is a rich golden brown in colour. Now slowly add the sugar and water mixture, constantly mixing it well so that there are no lumps. When most of the water has been absorbed , cover kadai with lid and cook on the lowest flame for a couple of minutes, till the ghee starts leaving the sides. Now the Halwa is done. Take out in an attractive serving bowl . In case you like , you can garnish the Halwa with almond flakes.

Since I  play Bridge with friends quite frequently at home from around 4pm to about 7 pm in the evening, I am always looking for recipes of light  , healthy and tasty snacks that I can serve with tea. Last week, I was again wondering what I should serve my friends and since I had freshly made khaman dhokla at home , I decided to experiment and try out something new..... Dhokla Bhel, which turned out to be a Hit with my friends. Sharing below exactly what I did.

Dhokla Bhel
Ingredients:
250 gms fresh and soft khaman dhokla
1 small onion finely chopped
2 green chillies finely chopped
1/2 inch piece ginger finely chopped
few coriander leaves finely chopped
2 - 3 tbps sweet bhel chutney
1-2 tbps hot bhel chutney
50 gms bhel sev

Procedure
Mash/crush the khokla pieces in a bowl finely. Add onion , ginger and chillies and the two chutneys and mix well. Serve in a flat glass dish garnished heavily with bhel sev and topped with coriander leaves.

Lotus stem in Spinach curry

Today i had a few cousins over and one of the things I prepared for them was Lotus Stam (kamal kakdi) in Spinach curry (palak). They and never had it before and since they enjoyed it, I thought you may like to try it.
Here is what you do.

Ingredients:

250 gms Lotus stem
2 bundles spinach
2 green chillies
1 inch piece ginger
8 to 10 flakes of Garlic
1/2 tsp mustard seeds
1 small ball of tamarind(soaked in half a cup of warm water)
1 sp coriander powder
1/4 tsp red chilli powder
3 to 4 tbps oil
2 tsps wheat flour
salt to taste

Procedure:

Wash and scrape the lotus stem skin, till it is clean. cut into slices of 1/2 cm thickness. In a little water boil the lotus stem in a pressure cooker , just one whistle, turn off and keep aside. Separately steam the spinach for a 3 to 5 minutes in a pan and blend to a puree in a blender. Finely chop/ grind the ginger, garlic and green chillies. Heat oil in a kadai or pan ,add mustard seeds and allow to splutter.. Now add ginger garlic paste , reduce flame and stir for a minnute or two. Now put in the boiled lotus stem without any water). Saute for a minute or two on low flame, add coriander and chilli powder and saute for a couple of minutes more, Now add the spinach puree , stir for a couple of minutes. Now squeeze out the tamarind water and put it in. A minute or two later dissolve the wheat flour in a cup of water mixing it well. Add this to the spinach - lotus stem being cooked, add salt, cover and cook on low flame for about 10 minutes. Serve hot. This dish tastes best when it is had with the famous Mumbai pav (bread) and topped with fine bhel sev.

I like brinjal and therefore am always looking for interesting ways to make it. I recently tried out a recipe for stuffed brinjals given by a Maharashtrian friend and really enjoyed it. Hope you like it too.




Ingredients:

10 to 12 small brinjals
1/4 fresh coconut,, grated
1 onion (small) finely chopped
5 to 6 flakes garlic
l1 tsp coriander powder
1/4 tsp turmeric
1tsp jeera powder
1/4 tsp garam masala
1/4 tsp red chillie powder
1/2 tsp mustard seeds
2 tsp groundnuts (powdered)
8 curry leaves
Few coriander leaves
3tbsps oil
Salt to taste


Procedure:

Heat 1 tbsp oil in a tthick kadai, add chopped onions and garlic and saute. When light brown, add coconut.. Saute for a couple of minutes and remove from fire .Grind onion and coconut to a smooth paste. Add all dry spices to this paste.
Wash brinjals in water, wipe dry and slit vertically into four quarters, but not separated. Stuff each brinjal with the gound paste.
Heat the remaining oil in a thick kadai, give tadka with curry leaves and mustard seeds. When the mustard seeds splutter, add stuffed brinjals, a little water and cover. Cook on very low fame for 10 to 15 minutes till brinjals are soft and done. Serve hot garnished with coriander leaves , hot rotis and dahi.. These brinjals also go well with dal and rice too.

It's been a while since I shared any updates . My extensive overseas travel for about a month put me out of gear. But here I am back now and ready to resume my food blogging.

The festive season is already upon us and we Sindhis make a vegetarian meal on those days with a variety of vegetables , sbacks like aloo tikki , samosas or sanha pakora. On most occasions the rice that ismade is called Taheri which is fragrant delicious sweet rice. I had it earlier this week at a cousin's place after a long time, loved it and decided that I must share the recipe on my blog.

TAHERI

Ingredients:

2 cups Basmati rice

1 cup sugar

10 to 12 cardamoms ( peel and remove seeds)

20 to 30 strands of saffron ( soaked in a little warm water)

3 tablespoons pure ghee

3/4 cup dry fruits ( cahewnuts, almonds,( Slit into halves) and raisins)

4 cups water

3/4 tsp salt

Procedure:

Wash and soak rice in water in a bowl for about 20 minutes. Heat a thick bottomed pan. Add ghee. When melted, add rice, cardomom seeds and saffron with the water . Reduce flame and stir for a couple of minutes. Now add 3 cups of water and salt and cook on medium flame In another pan dissolve sugar in the balance one cup of water by heating it.

When the rice is almost cooked and the waterappears dried up add the dissolved sugar syrup and dry fruits. Cover and cook on lowest flame for about ten minutes or till the rice is steaming . Serve hot. Tastes great by itself too with mango pickle and roasted papad.

Mieng-Kum

Last week we had a delicious and unusual starter at a Thai restaurant in Orlando. Liked it so much, that imaged to get the recipe and a picture.!
Ingredients:
100 gms tofu
2inch piece ginger , peeled and shredded to thin strips
Juice of half a lemon
Handful of peanuts
3 to 4 inch piece of dried coconut shredded into thin steps
12to14 cabbage leaves
 Procedure:
Fry tofu in hot oil till crisp and golden brown. Remove after draining all oil on soft tissue. On a chopping board, shred fried tofu into thin strips. In a bowl mix together diced tofu, diced ginger, coconut and peanuts. Add lemon juice and mix well. Quickly , arrange cabbage leaves on soup spoons or other similar serving device, as in the picture. With a spoon put the mixture from the bowl on each cabbage leaf, as shown in the pic and serve fresh with caramelized dipping sauce or any sweet and slightly tangy sauce. And you have a delicious, very light starter which both vegetarians and non vegetarians would love.

Guacamole

I am in the US spending time with my children and realise that most people here love avacadoes . Yesterday, my daughter in law Natalie made Guacamole to serve as a starter to guests at a Bar -be-cue party. It tasted great with Tortilla chips and veggie sticks. Here's here recipe;


Ingredients:
3 avacadoes
1 medium sized tomato finely chopped
1 medium sized onion finely chopped
2 green chillies
3- 4 cloves of garlic
one small bowl of coriander leaves finely chopped
1 tsp cummin powder
Juice of one lemon
salt to taste

Procedure:
Peel the avacadoes and slit into halves. Apply juice of half a lemon and keep aside .

In a mortar  and pestle, pound onion, tomato, green chillies , coriander and garlic to a pulp. Add avacadoes, cummin powder, salt and the remaining lemon juice and  pound to make a homogeneous pulp. Empty the contents into an attractive glass serving bowl and keep in a cool place for an hour. When guests arrive, serve with tortilla chips, plan khakhra or veggie sticks.

Chilli Cheese Toast

The Rains have finally arrived in Mumbai and with it the desire to have tasty hot snacks with a hot cup of tea.  Chilli Cheese Toast is an all time favourite with most people and especially with vegetarians.  Here’s my recipe for which I am sure you will relish.

Ingredients

Grated cheese 200 gms

1 red or green finely chopped

1 green chilli finely chopped

1 large tomato finely chopped

4 slices of oatmeal or whole wheat bread

Procedure

Mix together the cheese, capsicum, chilli and tomato and refrigerate for five minutes.  Toast the bread slices  then spread the cheese paste evenly over the slices.  Bake in pre-heated oven for three to five minutes till the top layer is well cooked and the bread nicely toasted.  Cut each slice diagonally into two triangles and serve hot with ketchup and potato chips.  

Chingri Malai Curry

My friend Amrita today served us a delicious prawn recipes, which was loved by all of us and so we all got share it immediately with us and here’s for your to try it out on the weekend.

Ingredients

400 gm prawns 

2-3 potatoes

3 tbsp mustard oil

1/2 tbsp whole jeera

2 tbsp ginger paste

1 tbsp garlic paste

2 tsp jeera powder

1 tsp chilli powder

1/2 tsp turmeric powder

Salt to taste

1 tsp sugar

1 tsp garam masala

1 1/4 cup coconut milk

2 tsp ghee  

Procedure: 

Blanch the prawns in turmeric water. 

Heat mustard oil in a pan and add sugar and whole jeera ; then add prawns and stir fry till white ( Prawns have to be white and soft). Keep prawns aside. 

Heat mustard oil in a pan and add sugar and whole jeera add chopped potatoes, ginger paste, jeera powder, red chilli powder and turmeric powder and sauté

Now add the prawns and slit green chillies and stir for few minutes. 

Add the coconut milk, cook for few more minutes and then add salt. 

In the end sprinkle garam masala and ghee on top and serve.

Serve with hot roti with pav / garlic bread

Salad Dressing!

It’s been quite a few days since I wrote last! A combination of work pressure, travel and inability to get some time to myself have all been in a way the reasons for not penning my thoughts.

All of us who were eagerly awaiting the rains in Mumbai over the past two weeks  have been greatly disappointed that we are still seeing bright , hot and humid sunny days. All of this makes us want to have chilled drinks and light meals and what better starter or in- between meals snack than an interesting, tasty and  healthy bowl of fresh salad..... and what better way to make a salad interesting than having a cool, yummy dressing!

Here are a couple....

Cucumber and Dill

Ingredients:

1 cup grated cucumber

1 cup regular yoghurt

1/4 tsp garlic paste

1 tsp fresh dill finely chopped

1 tsp Dijon mustard

¼ tsp pepper powder

Salt to taste

Procedure:

Drain the grated cucumber thoroughly, In a bowl blend yoghurt, add cucumber and all other ingredients. Mix well and refrigerate  for a while . Serve with crispy salad of iceberg lettuce, spinach and salad leaves, croutons etc.

Caeser Salad Dressing:

Ingredients

½ cup or katori grated parmesan cheese

1/2 cup olive oil

2 tbps chopped parsley

2- 3 cloves garlic

1 tsp Worcestershire sauce

Salt and pepper to taste

Procedure

Put all ingredients in a blender and blend till smooth, Season with additional sal and pepper if required. Serve with any salad you dish up.

Appams with Mutton Stew

A hearty aromatic mutton and potato broth with the subtle sweetness of coconut milk.  Served with fluffy appams

Ingredients

For Appams

• 350 gm rice, soaked for six to eight hours
• 75 gm boiled rice
• 150 ml coconut water
• 75 ml coconut milk
• Water as required
• Salt to taste
• 1 tbsp sugar
• ¼ tsp soda bicarb
• Oil as needed

For Mutton Stew

• 5 tbsp coconut oil
• 2 sticks cinnamon
• 2 cloves
• 4 green cardamoms
• 6 - 8 black peppercorns crushed
• 2 onions, cubed
• 2 tsp ginger juliennes
• 3 green chillies slit
• 10 - 12 curry leaves
• 500 gm boneless mutton, cubed and boiled until half done
• 2 potatoes cubed
• 750 ml thick coconut milk

Procedure
To prepare Appams, blend the two types of rice with coconut water and coconut milk to get a smooth paste, adding water if required.  Stir in salt and sugar and set aside for eight hours in a warm place. Mix in soda bicarb and a little water to get a creamy consistency.

Heat an appam chatty and brush with oil.  Add a ladle of batter to the pan, and tilt around to spread evenly.  Cover with a lid and cook on medium heat for 2 – 3 minutes.  The edges should be crisp and the centre spongy.  Make more Appams with the batter.  To make the stew heat coconut oil in a pan and add cinnamon, cloves and cardamoms.  Sauté for a few seconds. Add onion, ginger, green chillies and curry leaves and cook until onions are soft.  Add the mutton, potato, thin coconut milk and salt and cook until mutton and potatoes are done.  Remove from heat and add thick coconut milk and black peppercorns.  Stir well.  Serve hot with Appam.

Spinach & Dal Parathas

Last night for dinner, one of the dishes we had was Moong Dal with Spinach.  Since there was fair bit of leftover dal, I decided to use it in an interesting and different way by making Parathas and served them with Dahi and Papad as good breakfast.  Here's what I did...

Ingredients
1 small onion finely chopped
2 green chillies finely chopped
Few coriander leaves finely chopped
1/2 tsp ajwain
1 tsp oil for the dough
Few tsps for frying
Salt to taste

Procedure
Put dal in a bowl.  Add all the ingredients, oil and enough wheat flour to make a soft dough for rotis.  Make balls of 1 to 2 inch sized diameter and roll-out like rotis.  Cook on hot tava on medium flame till both sides are done.  Fry with a little oil on both sides till the Paratha has uniform brown spots and is well cooked. 
Serve hot with pickle, papad, dahi or egg bhurji.

Mango Panna

A lovely drink to beat the summer heat.... try making Mango Panna over the weekend. 

Ingredients
2 large raw mangoes
1 cup sugar
8 - 10 cardamoms peeled and powdered (optional)
3 tblsp chopped Mint Leaves (Pudina Leaves)
1 tsp Salt (Namak)
1/2  tsp dry-roasted and grounded Cumin Seed (Jeera)
4 cups water

Procedure
Peel and cut mango into small pieces.  Boil the mango and sugar in a little water till soft.  Cool.  Blend the mango mixture in a mixie or blender.  Add all the spices and blend well with water. Serve chill with crushed ice.

Paneer & Poha Cutlets

Ingredients

2 medium sized potatoes (boiled, peeled & mashed)

1 cup poha or beaten rice

200 gms paneer

2 green chillies finely chopped

1 inch piece ginger finely chopped

1 small onion finely chopped

½ tsp jeera powder

¼ tsp red chilli powder

½ tsp garam masala powder

Few coriander leaves finely chopped

2 slices of white bread

1 pinch of boondi colour (optional)

Salt to taste

Oil for frying

Procedure

In a large bowl put mashed potatoes, mashed paneer and poha that has been soaked in water for just a minute or two and squeezed out.  Add onion, ginger, green chillies, all the dry spices.  Soak the two slices of bread in a bowl of water, squeeze out and add to the ingredients in the bowl.  Add salt, coriander leaves and mix well into a well-blended dough.  Make balls (slightly larger than a table tennis ball).  Flatten each into round cutlets or shape them to have a tear-shape.  Heat a few tsps of oil in a non-stick pan and place four – six cutlets at a time.   Fry on medium flame till golden brown on both sides.  Serve hot with coriander and mint chutney, tomato ketchup or chilli sauce or onion rings and lemon slices.  

With the summer heat intensifying by the day, we all seem to lose our appetite for food, but build up a big appetite for drinks that cool and satiate us in the hot and humid weather.  Over the last few days, I have tried a few summer coolers that are quick to fix and ever so satisfying...

Mango Milkshake

Put one medium sized Alphonso Mango (peeled and cut) and a big glass of cold  milk with 2 tsps  sugar in a blender and blend for a minute or two till the mango dissolves in the milk.  Pour in a tall glass and chill in refrigerator for 30 minutes.  Top with a few pieces of sliced mango and enjoy!

Fresh Lime with Mint and Crushed Ice

Dissolve1 ½ tbsp of sugar in a little warm water in a pan or bowl. Add the  juice of one large lemon. Now add 1 ½ glass of chilled  water, a few mint leave and some crushed ice and a pinch of salt ( optional)  Stir well and serve in a tall glass.  Decorate it with a slice of lime placed on the rim of the glass. 

Masala  Lassi

Blend 3 – 4 tbsp of yoghurt with a  glass of chilled water in a pan or bowl. Add  ¼ tsp each  of jeera and black pepper powder and  ½ tsp salt . Mix well and serve in a tall glass. 

Water Melon Juice

Cut water melon into pieces, remove the seeds and blend in a blender with crushed ice.  Serve in a tall glass with a few pieces of water melon. 

Kesar Sherbat

Buy any good brand of Kesar Sherbat. Put 2 – 3 spoons to a glass, top it up with chilled water, crushed ice and juice of half a lemon.  Makes a really refreshing drink.