Gujarati Series: Sambharo (Green Cabbage,Carrots and Bell Peppers)

Sambharo is nothing more than a few veggies sauteed in Oil, Mustard seeds and turmeric......it is an accompaniment to the main meal, and is quite like a warm salad.

I make this Sambharo quite often, with an array of veggies, sometimes using just carrots and bell peppers, other times, shredded green Papaya and Chilies, red Cabbage and beets, Carrots and Chilies, Carrots and Cabbage....or my favorite, and the typical Gujarati combination of Green Cabbage, Bell peppers and Carrots.

This typical dish is found in many Gujarati thalis.......try this the next time for a healthy alternative to the cold green salads.



Here is the recipe:

• 1 Cup: Green Cabbage -chopped
• 1 Large Bell pepper: Chopped
• 1 large Carrot: Chopped
• 1/2 tbsp: Corn Oil
• Mustard Seeds, Turmeric, Asafoetida, Salt, A pinch of sugar - to taste

Heat Oil in a pan. Add the Mustard seeds and the asafoetida. When they sizzle, add the turmeric and the cabbage, carrots and bell pepper. Stir fry on high heat. Be careful though and keep stirring, Cabbage burns easily.

You want to leave these veggies crunchy, and not too soft. Add the Seasonings, give it a stir and remove from heat.

This is delicious with some Chapatis and Yogurt,and a gravy based Sabzi.

This is my "S" Entry to Nupur's 'A-Z of Indian Vegetables'.

WBB#12- Spice it Up!

This June, I have the honor of hosting WBB#12, the popular Weekend Breakfast Blogging event started by Nandita of the Saffron Trail Fame. My theme for June's WBB is: Spice It Up!

Use any Spice in the Breakfast Items, be it a drink, baked sweet or savory dishes.....use at least ONE spice in it. Be Creative, mix and match several spices if you want.......Show me how creative you can be!

Here are the basic guidelines:

- From now until June 25th, post an entry suitable to the WBB theme - Spice it Up!

- Post a Linkback to this entry.

- Send me the Picture of the Dish, a Perma-link,and your name or initials to:
spicewholovedme@yahoo.ca, with the Subject: WBB#12. That's it.

- I will be posting a Logo for this Event soon. The above one is a temporary one.

Have Fun!

Note: Spring Fling Roundup Coming up THIS week. Who will win?? Stay Tuned to find out.

Weekend Lunch Series: Puff Pastry Samosas with Dips Galore....!

What's a weekend without something spicy and yummy to liven it up a little?
These Puff Pastries with the varieties of accompaniments that I have included here are the perfect way to kick start the weekend!

The recipe for Puff Pastry Samosa is very simple. If you wanted to make this for lunch,say on Saturday or Sunday, make the filling the night before, while defrosting the Puff Pastries overnight and you'll have a meal ready in a short time.

Here is the Basic Filling Recipe:

• 4- large Potatoes- boiled and cut into large pieces.
• 1.5- cup - frozen Peas
• 1- large Onion- chopped
• 1-large Jalapeño- chopped
• 1 small piece of Ginger- chopped
• 1 tbsp- your favorite Masala powder
• 1 tbsp- Oil
• Turmeric, Asafoetida, Salt, Sugar, Lemon Juice - to taste
• 1 small bunch Cilantro - chopped

In a large wide pan, heat oil, Add the asafoetida and the turmeric. Now add the Onions and chopped Jalapeño.
When they turn soft, add the potatoes and the peas with the seasonings. Cook until the Peas are done. Cool and set aside.

For the Puffs: Defrost the Pastry according to package directions and cut into small squares or triangles and fill with the potato-pea filling.
See Picture on right.
Bake at 350F for 30-35 minutes or until its lightly browned. Serve hot with any chutneys or dips.

Now on to the some Dips that makes these Pastry Samosas so much fun to eat! These dips are perfect for get-togethers and small parties.

Roasted Red Pepper Dip with Yogurt:

• 1 cup roasted red peppers- ( I used jarred ones)
  
• ½ cup plain yogurt
• 1 tbsp. olive oil
• 1 tbsp. red wine vinegar
• 3 garlic cloves, chopped, 1 medium onion, chopped
• salt, pepper and red pepper flakes to taste

Blend all the ingredients in a food processor and serve!
The color is gorgeous and it goes really well with the Puff Samosas.



Spinach-Artichoke and Cheese Dip:
Alton Brown's Classic Recipe! Courtesy Food Network.

You will need:
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. This dip is a hit!


The Classic Cilantro- Jalapeno Chutney:

You will need:

2 bunches of Cilantro- chopped coarsely
1 tsp - Cumin Seeds
1 small piece of Ginger- chopped
1-2 large Jalapeños- to your taste, chopped
Fresh Lime Juice, Salt, Sugar - to taste

Blend all the ingredients in a food processor and serve. I add Cumin seeds in this chutney for a lovely taste and texture...!

Winner of the Spring Fling contest and roundup coming next month. Enjoy the weekend.

Upcoming Recipe Preview: Gujarati Series: " Turia-Tameta nu Shaak"- Ridgegourd and Tomato Curry.

Gujarati Series: Ringan no Ohloh (Smoked Eggplant)

Ringan no Ohloh made in the Gujarati style is quite different from the 'Baingan Bhartha' served at Indian restaurants.

When made in the traditional Gujarati manner, there are no heavy creams,or fancy "Shahi" ingredients used.....this is simple, rustic, "Kathiawadi" regional cooking at its best.

I have two versions of this recipe, the first is the quick one, for busy nights and the second one is how I made mine, by smoking the eggplant in the oven.

This dish is best paired with some Buttermilk, Garlic Pickle, Bajra Rotis and some Spicy Urad daal....( recipe coming soon on that daal).



Here is what you need:

• 2- Large Eggplants: Peeled and Cooked in the pressure cooker till soft.
• 2 -Small Bunches of Spring Onions- Chopped
• 1- Large tomato- Chopped
• 1- Large Clove of Garlic- Grated,
  
• Paste made of Ginger and Green Chilies - to your taste
• A pinch of your favorite Masala- Optional
  
• Oil- to temper
• Jeera, Asafoetida, Turmeric,Dhania-Jeera Powder, Salt, Chili Powder and a pinch of sugar to taste.

This is the Faster Version of cooking the eggplant:
Peel and Cut the eggplant in small pieces. Cook in the pressure cooker till soft, making sure to drain the bitter water out of the eggplants. Cool and Set Aside.

For the Traditional Version:
Wash the eggplant, coat it with a thin layer of oil on the outside. Place in the oven at 400F for around 35-40 minutes or until soft. Peel the skin off and then mash it in the usual way. This will give the Eggplants a smoky traditional flavor.

In a pan, heat oil. Add the asafoetida and the turmeric. When it sizzles, add jeera and the spring onions. Now add the ginger-chili paste. Add the tomato and cook until the oil starts leaving the sides of the pan. Add the mashed eggplants now and mix well. Add the grated garlic and the rest of the seasonings and Cook on low heat for another 10-12 minutes.

Serve Hot.

This recipe is going to Nupur of One Hot Stove for the "A-Z of Indian Vegetables" Event.

Upcoming Post Preview: Weekend Lunch Series: "Puff Pastry Samosas with Roasted Red Pepper Chutney, Cilantro Chutney and Spinach-Artichoke Dip".

Summer Pickles: Adu-Lasan-Keri Athanu ( Ginger-Garlic-Mango Pickle)

I absolutely LOVE this pickle.....a medley of grated ginger, garlic and raw mangoes, tempered with some cumin and fenugreek seeds, this pickle makes any meal more interesting.

I am not giving the exact measurements here. Adjust according to the quantity of mangoes, garlic and ginger that you use.

Here is the recipe:

2-3: Raw Mangoes - Grated or chopped in tiny pieces
2-3: Pieces of Ginger- Grated
1 whole head of garlic or more - Grated or chopped coarsely

Salt, Chili Powder,turmeric powder,Cumin Seeds,Fenugreek Seeds, Oil- to taste

Grate or chop the mangoes first. Make sure to take the water out of the mangoes by adding some salt and a little bit of turmeric. Keep Aside. Grate the ginger and garlic at this point. Mix along with the mango and add the chili powder and a little bit of salt. Taste to make sure its not too salty.

In a pan, heat some oil(just enough oil to coat the pickle nicely) and add the Cumin and Fenugreek Seeds and let the cumin turn a dark brown. You don't need a whole lot, just enough to let the flavors come through.

Now, here is the tricky part:

I like to "cook" the mixture of the mangoes, garlic and ginger until it is a bit dry for the flavors to really blend in. Some households just let the oil cool down and pour it over the mixture. You can make this either way. If you would like to make it "my" way, add the grated mix to the oil and stir until it looks a bit dry. Add a little heated then cooled Oil if it looks too dry towards the end.

If you would like to do it the other way, heat the oil, add the cumin and fenugreek and let the oil cool down, then add it to the grated mix. Mix well.
Store in a glass jar for a couple of days and it will be ready to use- either way.

Enjoy with Rotis, Rice or just about anything. This is a fabulous accompaniment to any meal.

This is going to AFAM-Mango, hosted this month by Deepa of Recipes and More.

A Must Read Blogger!

I stumbled on Garrett's Vanilla Garlic blog through a comment he left me on one of my posts. Little did I know that he would soon become one of my favorites!

His posts are laugh out loud funny! Check out the below links to see what I mean....and most of all, his CUPCAKES....oh, those wonderful, delightfully SINFUL cupcakes of his are enough to make me swoon. Just look at the links below.

Lids and Creamer are to your left: This is Hilarious!

Preggers and the Peon: FUNNY!

Check out his WICKED cupcakes! Some of my bookmarked Links are:

Graham Cupcakes with Key Lime Filling and Whipped Cream.

Pear and Cranberry Cupcake with a Chocolate Ganache Frosting.

Lime Cupcakes with Prickle Pear Frosting.

My Favorite to try: Pomegranate Cupcakes with Tangerine-Mascarpone Cheese Frosting

Many more recipes and anecdotes on his site.....Happy Reading!

Monthly Blog Patrolling: Sweets to break my teeth and expand my waistline.....

First, those were the scones I made using Ashaji's recipe.....I made them smaller, left out the dried fruit for the fear of them being thrown back at me by Baby Siddharth, added just a touch of Saffron and Butterscotch chips in the middle. They came out delicious, all were gone in a matter of hours.

Then, I just had to make the blessed "Gajar Ka Halwah" using Manasi's recipe!
I just added my own touch of roasted and grated pistachios and almonds on top, and used an Almond extract for a deliciously, unique flavor. That was gone in 60 seconds.

This is being sent to Coffee's Monthly Blog Patrolling Event.

Thank you, Coffee for helping me put on 7, yes, SEVEN pounds in the last month. I now also have rotten teeth. So, thank you again. Tu anhiyan aav, tari vaat che. ( I'll deal with you when you come to Canada).

Gujarati Series: Chauli-Ringan Shaak

Chauli or Long Beans with Eggplant.....a combination, that sounds unusual to many, but is a popular way of preparing it the traditional Gujarati way. This curry goes well with some phulkas ,some kadhi and aamraas....just something about those items served together, reminds me of my grandmother's home, I guess I try and recreate some of my cherished memories for my own children!
Here is the very recipe and a healthy one at that. You will need:

• 1-2 bunches of fresh Long Beans (chauli,chawli), or known as Dow Gok In Asian Stores-chopped
• 1 medium Eggplant- chopped
• 1 tsp- Ajwain Seeds, 1/4 tsp- Asafoetida
• 2 cloves of Garlic- chopped
• 1 tbsp- Corn Oil or any oil you prefer
• Turmeric, Chili powder, Salt, Sugar - to taste
• 1-2 tbsp of Water

In a deep pan, heat the oil, add the asafoetida and turmeric. When it sizzles, add the chopped garlic and ajwain seeds. Now add the chopped long beans, along with some water and cook on medium heat for 5 minutes. After 5 minutes or so, add the eggplant. Cook until Soft. Halfway through, add the seasonings. Don't add too much water if it looks moist....you'll end up with mushy beans.
Cook for few minutes more until no liquid is left. Serve hot with Phulkas, Kadhi and Aamraas....this combination never gets old!

Upcoming Post Preview: Gujarati Series: "Monthly Blog Patrolling- Sweets"

Happy Mother's Day

To all the Mothers, a lovely bouquet for you all. Wish I could give each one of you these pretty flowers!

Let me share a short poem I found on the net.

"Once Upon a memory,
Someone wiped away a tear,
held me close and loved me,
Thank you, Mother Dear" - Author Unknown

Happy Mother's Day. Make everyday a special one.

Weekend Lunch Series: Corn-Zucchini Soup

A soup CAN be a whole meal sometimes... this recipe proves it so!
I don't know about anyone else, but soup is all I crave during those times I run myself ragged from various activities. We had one such day last week and I put together this soup in a jiffy...I had some garlic bread in the freezer and it went well with this delicious, creamy soup... try it sometime...

Here is what you will need:

• 1 cup Corn- fresh or frozen
• 1 cup Zucchini- chopped
• 1 Onion- chopped
• 2 cloves of garlic- chopped
• 1 tbsp- Olive Oil
• 1/2 cup - heavy cream (optional) you can use milk in its place too.
• 1 bay leaf
• 1 tbsp- all purpose flour
  
• Salt, Pepper to taste
• 1 tsp- Italian or other dried herbs ( I used a French Seasoning Mix)
• Sprinkle of Lime Juice
• Optional - you can use chopped bell peppers and potatoes in this soup too
• 1/2 cup of water
  

In a deep pan, heat some oil, add the chopped onions and garlic. Saute till golden brown. Add the Corn and the Zucchini pieces with a bay leaf. After around five minutes, add the all purpose flour and mix well. Add the water and the cream. Add the rest of the seasonings and bring to a boil. After it comes to a boil,discard the bay leaf, use a hand held blender to bring it to the consistency you like. I left some whole pieces in there...and coarsely blended the soup. Add some Lime juice and more black pepper on top, serve hot with a piece of warm garlic bread.

That's it....what can be so simple than that....and perfect for those busy or lazy weekends...Enjoy.

See you all next week with a perfect recipe for the Spring: Gujarati Series: "Chauli-Ringan Shaak"

Spiderman-3 Venom Birthday Cake.

Sahil's Homemade Spiderman-Venom Birthday cake made especially by our family friend Jodi, who also made the Original Spiderman cake last year. Click on the link to check it out. Many, Many thanks to Jodi.....it takes SIX hours to make such a cake,and she did a great job! The cake was a melt in the mouth Chocolate-Chip cake with whipped icing....a chocolate lover's dream.
The Spider man Cake mold is available at Michaels' Craft Stores along with the Spider man Cake Icing Colors and Candles and much, much more for the Spider man Fan in your home.

Upcoming Post Preview: "Zucchini-Corn Soup"

Gujarati Series: Sukhadi.......and a Celebration

Today is my son's birthday, and what better way to celebrate than posting something as sweet as him!
This is Sukhadi - a traditional Gujarati dessert, made in many homes on special days. One of my favorites since childhood, I remember going to Mahudi to the temple of Lord Ghanatakarna Mahavir. The Sukhadi used to be served as a Prasad, and we would get entire trays of this for the family.The only restriction was that this Sukhadi be eaten within the temple grounds. Taking it out of the grounds would result in a series of unfortunate events. Abiding by this law, my mother would make sure it was all gone by the time we left! That Sukhadi was sweet, soft, buttery and totally delicious. Here is my version, try it sometime:

You will need:

• 1 cup - Whole Wheat Flour
• 1/2 cup - Grated Jaggery
• 3/4 cup - Ghee
• 1 tsp- Cardamom Powder
• 2 tbsps- Milk

In a wide pan, heat the ghee. Add the flour slowly and roast until golden brown.....you'll see the mixture coming together.Lower the heat to a minimum. Add the grated Jaggery at this point along with the Cardamom powder and the milk. Take off the heat. In a greased tray, slowly and evenly spread the mixture. Sprinkle some cardamom powder and nuts if you like. I left it plain. Cut into triangles while it is still warm so it will easier to remove. Let it cool a bit and serve. This is also healthy for kids, I give both my sons a piece each day for an extra boost in calories and energy.




Here are some baby pictures I would like to share.....my little tiger has come a long way!
































Here he is today, a bundle of energy and laughs......this kid really knows me inside out, an old soul perhaps?
Happy Birthday, My Son.

Gujarati Series: Amba-Haldar in Brine

How I love pickles.....they sure do brighten up any meal don't they? So many to choose from...one day, its the Gujarati "Chhundo", the other is " Tikha Gundaa".....while sometimes, "Kevdas", "Amba-Haldar" or "Adu-Lasan", "Chana-Methi" or " Limbu" pickles that grace our table....I'll post the homemade versions of some of these pickles all through the summer.

I got some fresh Amba haldar (turmeric) last week....courtesy of Kartik. Here is my way of making this very easy, very healthy pickle.

You will need:

• 5-6 large pieces of Amba Haldar - the yellow, orange, or the pale kind.
  
• 2 pairs of plastic gloves - very important.
• 1 lemon - cut into pieces
• Salt, Lemon Juice - to taste
• Enough Water to cover the cut Haldar.

Soak the haldar in some cold water for a few hours after peeling them. Use gloves!

When ready to cut them, put on another pair of gloves. Chop them into slivers. Set aside.

In a glass jar, add the cut lemon pieces, chopped haldar pieces, enough water to cover the haldar, lemon juice, and salt. Make sure to taste the brine mixture. It shouldn't be too salty or acidic. Cover and Shake the bottle gently. Leave out overnight in a cool place and put in the fridge the next day. In a matter of days, you will have a perfect crunch to the Haldars. Give the bottle a shake every other day for the lemon flavors to come through. Serve with any meal. Enjoy.

Upcoming Post Preview: Weekend Lunch Series: " Corn Poha"

Gujarati Series: Stuffed Karela

I admit, I can't warm up to these bitter Karelas......I can't get past its taste, unless it is smothered in some jaggery and cooked until burnt-crisp. Kartik, however, LOVES them. When he came back from his business trip last week, he bought fresh Indian veggies......and these Karelas were one of them. I stuck my tongue out at him, because, I knew that for dinner the next day, he would want Stuffed Karelas- his favorite.

Here is a recipe that is different, and quite tasty- even for Karela haters like me. Well, not really. I mean, its tasty, I still don't like Karelas though.

You will need:

• 5-6 Fresh Bitter Gourd or Karelas - split in half, with its insides scooped out. Save some of the inside flesh.
• 1 cup - frozen sweet peas- crushed coarsely.
• 2 tbsp- Besan Flour
• 3 or more cloves of garlic, 1 medium piece of ginger, Green chilies - all made into a paste
• salt, turmeric, some garam masala, sugar, dhania-jeera powder - to taste
• 1 tbsp Oil - to temper the filling, 1 tbsp Oil- to temper the Karelas

Scoop out the insides from the Karelas by cutting them into small pieces, using a sharp knife. You don't need to peel the skin off the Karelas.

Reserve some of these insides to add to the filling, but make sure to salt them for 15-20 minutes to remove the bitter juices. Crush to a coarse paste.

Mix together the besan flour, ginger-chili-garlic paste, salt, sugar, turmeric, dhania-jeera powder, and garam masala powder. Set aside.

In a pan, heat some oil, add the peas and the karela paste. I used sweet peas so the bitter flavors don't overpower the curry. Cook until lightly browned. Now add the besan and spice mix. Stir until it forms a nice, dry filling. Cool for a few minutes and fill each Karela with this mixture.

In a separate, wider pan, heat some oil. Add the stuffed karelas, one by one, taking care not to over lap any. These should have plenty of room to cook. Cook until nicely browned, you will have keep turning them with a pair of tongs every now and then to ensure that they cook evenly. Serve hot with some rotis and another gravy type curry for a complete meal. Enjoy.

Upcoming Post Preview: Gujarati Series: " Amba-Haldar Pickle"