From Your Blogs: Green Beans with Coconut (Green Beans Thoran)

French beans or green beans are a favorite of mine, I love them in my soups, stews and curries.
This time though,I wanted to try out a new way of making them. I stumbled upon a South Indian recipe that was so easy and sounded just delicious! So, for a quick supper last week with rotis,  I made some Green Beans with coconut.

Here is the recipe verbatim from the blog "Denufood". 

I didn't add the onions, but the rest was the same, and it was delicious! 

French Beans Bhaji:

Ingredients:

3 cups green beans, chopped

1/2 cup onions, chopped (optional)

1/2 tsp mustard seeds

1 tsp green chilies, chopped

3 –4 curry leaves

1 tbsp oil

1 tbsp grated coconut

pinch of turmeric

salt to taste

1. Heat oil in a pan or skillet

2.Add the mustard seeds, as they crackle, add onion, curry leaves, and green chilies and saute

3. Add the chopped beans and saute for couple of minutes.

4. Add in the turmeric, salt and fresh or frozen grated coconut and keep sautéing for 7 –10 minutes.(I like the beans to be crunchy in this type of recipe so I don’t prefer it cooking with lid covered)

5. Garnish with coconut and the serve as side or with chapati.

Enjoy!

 

Jaipuri Vegetables-Sabzi Jaipuri

Wow...is what I said when I made this. I had noted this recipe down from somewhere on the "net" a long time ago....long before the days of the food blogs. I decided to try it, and I am so glad I did. Even though this sounds like a "Vegetable Korma", the fresh taste of the spices and masalas make it worthwhile! This has fennel and nutmeg which is just divine and goes so well with the other dry spices.
The recipe is simple, just grind the spices, do the tadka and add the boiled veggies...and presto, you have a fragrant,delicious curry. well, you know what I mean!  :)
I made this just as is and served it with whole wheat bhaturas.

Here is the recipe, and I apologize, I do not know the source. Try it and you'll be glad you did!

Jaipuri Sabzi: 

Veggies:
1-cup green peas,
1-cup chopped potatoes,
1-cup chopped carrot, you can add any other veggies you like, you can also add tofu or paneer like I did. I also added bell peppers, zucchini and some crookneck squash.

Boil all together for 3 minutes, or you can steam them.Steaming is a better choice in this case.

Fresh Paste:
2-tbsp grated coconut,
1-cup chopped onion,
1-cup chopped tomato,
1-long piece ginger, Cilantro
5-6 pieces garlic.
Mix and grind into paste.

Ingredients for dry masala:
5-pieces cinnamon,
4-pieces cloves, 1 tsp-fennel, 1/2 tsp- nutmeg
6-pieces black pepper corns,
1-tbsp coriander seeds,
1-tbsp cumin seeds and poppy seeds
Mix and grind into dry powder.

Ingredients for curry:
2-tbsp chilli powder,
1-tbsp haldi (turmeric) powder,
1-tbsp sugar (optional),
2-tbsp oil,
1\2-lemon juice (optional), I used unsalted tomato paste.
Salt to taste,
Coriander leaves for garnish.

-Method:
Step 1: Heat the oil in tava and add the ground paste in it.
Step 2: Then add the dry masala powder and heat for 2-minutes.
Step 3: If you want red color then add chopped beetroot in it. (I left it out)
Step 4: Then add turmeric powder, chilli powder, salt, and sugar.
Step 5: After that add boiled vegetables and heat for 2-3 minutes.
Step 6: Mix well and turn off the flame.
Step 7: Decorated with coriander leaves and tomato. Garnish with cilantro.

Hint: Add a splash of cream, evaporated milk or plain milk for a slightly richer taste!

Serve hot.
Hope all is well with you all! I'll be back soon. :)

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Daily Eats: Spring Onion-Eggplant Curry

This recipe is SO easy, and on evenings when you have nothing planned, this comes in handy for a quick supper, provided you have the ingredients at hand, of course!

Who says supper has to be a four-course meal each time, there are days when I just whip up a quick sabji and some parathas/rotis, and dinner is served! Save this recipe for such busy nights then!

Spring Onion-Eggplant Curry:
 2-3 bunches of Spring Onions- washed, and chopped
2-3 Japanese Eggplants or 1 large regular eggplant- Chopped
 1-2 tomatoes- chopped
1-2 garlic cloves- grated
1 inch piece ginger-grated
1 tbsp-Oil
1 tsp- Cumin Seeds
Salt, a pinch of sugar, turmeric, chili powder, dhani-jeera powder to taste
Garam masala, Cilantro (optional)

In a pan, heat the oil and add the cumin seeds. When they sizzle, add the tomatoes and ginger. Stir well and after a few minutes, add the Spring Onions along with the eggplants. Cover and let it cook without adding any seasonings at this points. After 5 minutes, open the lid and add the turmeric, chili powder, salt, sugar, dhania-jeera powder and the grated garlic. Stir and cook until really done well. Sprinkle garam masala on top along with the Cilantro. Serve hot!

Serving Suggestions: Phulkas/Parathas, Yogurt/Lassi, Cut Onions and pickles.

Headache Update: I am happy, 2 days with NO headaches! Lets hope it stays that way. Thanks for all those who emailed me some wonderful suggestions.

Comments OFF. Please email me for any queries/suggestions. Thanks.

Sunday Dinners: Kadhai Paneer

Another Paneer recipe, are you surprised? I hope not! You know I love Paneer. Since I hadn't blogged about this particular recipe, I thought I'd share it with you all. Here is how I make this Paneer classic. This is especially for the newbies in the kitchen.

Kadhai Paneer Ingredients:

Paneer- 1 block, sauteed in a frying pan and cubed ( immerse in cold water after sauteeing to keep it soft)
Green Peppers- 2, chopped or sliced thin

Onion- chopped or sliced
Ginger-Garlic-Chili Paste
Tomatoes chopped 2-3 big ones
Coriander powder – 2 tbsp
Chili powder -1 tsp or to taste
Kasoori Methi –1- 2 tbsps
Chopped Cilantro – per your taste
Oil – as needed
Ghee or oil – 1 tsp
Salt – to taste

Garam Masala- to sprinkle on top

Heat ghee or oil in a pan and saute the onion and the green peppers for a few minutes. Now add the garlic,ginger and chilli paste to the pan.Stir in chilly powder and coriander powder.Then add the tomatoes,mix well and cook until tomatoes literally disintegrate into the pan and the oil separates. Add kasuri methi and salt and stir them together. Add the paneer cubes and mix well,cover the pan with a lid and simmer for few minutes.Now add chopped coriander leaves and the garam masala, stir and switch off the heat. Serve with your choice of sides. I suggest some hot chapatis/parathas, raita, and a saucy curry and rice for a filling meal.

Some different flavor options to try with this recipe:

-Add some cream or evaporated milk to the sauteed tomatoes for a creamier version. Add some Cardamom powder for a heady aroma.
-Add some rosemary or mint to this for a delicious change.
-Add coconut milk for a "korma" like flavor.
-Add Fennel seeds and Shahi Jeera in the tadka for a subtle flavor and aroma.



Comments OFF. Please email for any questions on this or any other recipe in the blog, Thank You.

Simple Suppers: Green Bean-Potato Sabzi

A simple recipe this time, Potatoes with fresh Green Beans for a quick meal on the go. I've always liked Green Beans but I really hate it when they lose their green color as they are cooked. So many nutrients are lost when they are cooked to death- literally. Even the taste changes, and its just a big mess. I wanted to come up with a recipe that would retain the color at least partially so I made part of this recipe in the microwave, and I was quite pleased with the results! The beans were vibrant with a slight crunch to them and the potatoes were nicely browned. The aamchoor and garam masala tasted just right.

Here is the recipe, very helpful when you're short on time.

Green Beans-Potato Sabzi:

1 packet- fresh green beans- washed, trimmed and chopped any way you like
1 small white onion- chopped
1 potato- cook in microwave for 4 mins and chop

1 tbsp- Oil
1 tsp- Cumin Seeds,
A pinch- Asafoetida
1 tsp- Garam Masala
1 tsp- Aamchoor Powder ( dried Mango powder)
1 tsp- turmeric, chili powder and coriander powder
Salt- to taste

In a pan, heat the oil,and add the asafoetida, now the cumin seeds. Wait till they sizzle and add the chopped onions. Cook for a few minutes until they get translucent. Add the potatoes and the beans and fry for 2 minutes. Now add the seasonings and stir well. Transfer everything into a Microwave safe serving dish. Cook for 8-10 minutes or until soft. Serve hot.

Serving Suggestion: Chapatis, Yogurt, Moong Daal and Rice.


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Rustic Gujarati Series: Veggies stuffed with Lilva ( Lilva nu Bharelu Shaak)

Sometimes you just need a change from the usual stuffed curries, and this one fits the bill perfectly. I stuffed various vegetables I had on hand- Peppers, Asian Eggplants, and of course, Potatoes with Lilva- or better known as Pigeon Peas. This was a wonderful change from the usual Gujarati Bharelu or Sambhariya Shaaks. Here is the recipe if you'd like to try it sometime.

Ingredients:
The following is a basic guideline, use according to your needs.

2 small potatoes - sliced lengthwise or you may also choose the baby ones and make a slit in the middle
2-3 Asian Eggplants - chopped in big chunks, make a slit in the middle
2 small baby onions- washed, sliced with slit in middle
2-3 large peppers- cut in chunks and slit

1 tbsp- Oil
1 tsp- Mustard Seeds
a pinch of asafoetida

For the Stuffing:
1 small bag of frozen Lilva- Pigeon Peas or fresh ones ( defrost fully if using frozen)
1/2 cup- frozen peas
1 tbsp- ginger-garlic-chili paste and 2-3 cloves of garlic-chopped finely
1 tbsp- sesame seeds
2 tbsp- dry coconut
1/2 tsp- aamchur powder ( dried mango powder)
Salt, Sugar, Lemon Juice, and Garam Masala to taste

1 tbsp- Oil,
1 tsp- Cumin Seeds
1/2 tsp- Asafoetida

Chili powder, Dhania Jeera Powder, More Garam Masala and some turmeric powder to season the veggies.

Make the stuffing first. In a wide pan, heat some oil and sprinkle some Cumin seeds, when they sizzle,add the asafoetida and the chopped garlic with sesame seeds. Now add the lilvas and the peas. Stir until coated with oil. Now add the ginger garlic chili paste and the rest of the seasonings. Let it cook until the peas are soft.Check the seasonings and set aside to cool. Make a coarse paste in the blender after it cools.

Prep the veggies and stuff the cooled, ground lilva mixture into each slit.

Now on to the final prep: In a wide pan, heat the oil and add mustard seeds and wait till they sizzle. Add asafoetida and put each stuffed veggie one by one in the pan. Add some dhania jeera powder, turmeric powder,chili powder and mix gently. Sprinkle some water and cover and cook on low heat for 10 minutes then, sprinkle some water and some garam masala halfway through. Stir every now and again to make sure it doesn't stick to the bottom. Serve hot.

For more Stuffed Gujarati Shaaks, see my old posts: Sambhariya Shaak, Bharela Marcha Nu Shaak and Bharelu Ringan Shaak.


Yes, I love such stuffed recipes! Enjoy.
Comments are OFF. Please email me for any queries or questions. Thanks.

Daily Eats-Methi Puri and Chana Daal....and getting back into shape

I tried something different for supper last week. I made methi pooris, but with whole wheat flour, AND I added yeast to it!! It came out wonderful! I was so pleased, as were K and the kiddos. I think I will make my "bhaturas" this way from now on, not with AP flour, but with whole wheat. Do try it sometime.

Now, I usually don't fry, but I wanted to try it,and am so glad....this is going in my favorite recipe folder!

I also made Chana Daal, and added few slices of zucchini in it at the end to make it a little healthier. I served it with a side of pulao, and it was a wonderful meal to come home to after a LONG day.

I prepped the Methi Poori dough early in the morning so it would rise by supper time. All I did was add a little bit of yeast, some chopped methi leaves, some salt and yogurt to bind into Whole wheat dough. I covered the dough with a warm towel and let the yeast get to work!

I prepared Chana Daal from here, the zucchini were my own addition instead of the capsicum. The pulao was basic, made with some mixed veggies from the freezer and ghee.

Now. another topic, I am slowly getting back into my exercise routine after a gap of a couple of months...I am doing more Yoga and drinking my herbal ayurvedic teas each day to keep my digestive "agni" stoked. If you're wondering what that tea is, its nothing more than some ginger powder, cumin powder, fennel powder simmered in some hot water, I add some lemon at times, along with honey. I drink this each day to keep my metabolism strong, and its worked for me. I realllllllly need to work a bit harder though, I am thinking about running on the treadmill again, wish me luck!

Cooking from other blogs:Matar Paneer with Mint..........

Wow, I haven't posted in ages! this is what happens in the summer though, I am sure many of you can relate to a busy summer schedule!

A very simple recipe today, its one of my all time favorite recipe - Matar Paneer, with mint~now, this is one recipe which I love to try on a frequent basis.
I always tweak it here and there with different flavors....for example, I make this using: Cashew nut paste, ginger-ginger paste, or I'll add green beans or other veggies along with the peas.....no limits!
I've liked a few combination of spices, nuts and herbs while others have been...well, let's say interesting! (ie: Nigella Seeds in Matar Paneer is NOT a good thing, while Rosemary is a wonderful addition!)

Here's one version that I enjoyed making after reading it in the blog
"Tigers and Strawberries", she had added mint to it, and it really made me want to try it! Here is the recipe, verbatim, from the blog, I hope you will try it and enjoy it as much as I did.

The only changes I made was that I used a red onion,and made the mint into a paste and added it with the onions, and garlic paste. My kids would have a fit if they saw mint leaves in their bowls! :)

Ingredients: Recipe Courtesy: "Tigers and Strawberries" Blog.

5 large cloves garlic, peeled and sliced
1 2″ cube fresh ginger, peeled and sliced
1 red Thai bird chile
1/2 teaspoon aleppo pepper flakes (aleppo is a mild chile from Turkey–optional–I get it from Penzey’s)
1 teaspoon black peppercorns
1/2 teaspoon cardamom seeds
1 tablespoon coriander seeds
10 cloves
1/8 teaspoon ground cinnamon
1 tablespoon paprika
2 tablespoons butter
8 ounces paneer cheese cut into 1/2″ cubes
1 14 ounce can crushed Muir Glen Fire Roasted Tomatoes
1/2 cup milk
salt to taste
3/4 cup heavy cream
2 cups frozen peas, thawed
large handful fresh mint leaves, chopped roughly

Method:

Grind together the garlic, ginger and spices into a thick paste.

Melt butter in a heavy-bottomed skillet, and when it foams, add paneer. Add spice paste and cook, stirring, until the spices are very fragrant and the paneer is beginning to brown. Turn the paneer, and keep stirring. Add the tomatoes adn milk, and stir. Turn down the heat and simmer for about ten minutes. Add the heavy cream and salt to taste. Add the peas, and turn heat down to very low and simmer slowly for about an hour or so.

After it has cooked for an hour, put a lid on the pan, turn off the heat and let it sit for another hour or so. When you are ready to serve, reheat the curry to a simmer, adding a bit more milk or cream as necessary to keep it from reducing too much.

Just before serving, stir in mint leaves.

enjoy!

Aloo Shimla Mirch Stirfry - Potato Bell Pepper Stirfry

I love such dry stir frys! They are SO flavorful, especially with the addition of some Aamchur Powder ( Dried Mango Powder) and with a 'tadka' of Jeera Seeds.....wow.
The taste is amazing. This is so very simple.....make it when you're in a hurry and you'll be eating in no time.

Here's what you need:

2 large potatoes - I used Yukon Gold- Partially cooked, peeled and chopped
2 large Bell Peppers, chopped

1 tbsp- Olive Oil
1 tsp- Cumin Seeds
A pinch of asafoetida
1 tsp- turmeric
1 tsp or more aamchur ( dried mango powder)
1 tsp- Chili powder
1 tsp or more- dhania-jeera powder ( cumin-corainder)
1 tsp- your fav. Garam masala
Salt,Sugar - to taste

Cook the potatoes partially, either by boiling them or in the microwave for around 6-8 minutes. Cool and chop them along with the bell peppers.

In a wide pan, heat the Oil. Add the cumin seeds and the asafoetida. Add the potatoes, and stirfry for around 3-4 minutes. Let the potatoes get coated evenly. Now add the bell peppers and stir. Add the masalas and the salt/sugar. Lower the heat, stir once again and cover. Let it cook on low heat until the potatoes and the peppers get a nice crust. Serve hot!

Serving Suggestion: Chapatis, Fresh Yogurt and Pickles.

From your blogs: Punjabi Gobhi and Avocado Parathas

I love to try out recipes from other bloggers, especially if it is different from the way I normally make a certain dish.

I wish food blogs had been available when I was a newly wed novice in the kitchen, it would have helped me tremendously and I wouldn't have had to endure some snubs and criticisms from my so called well wishers, and all because I wasn't up to date with all the latest recipes and such.....Boy I wish they could read this blog now!

Coming to the recipes,I decided to try out a Punjabi Style Gobhi-Matar Sabzi from Padma's Kitchen and Avocado parathas from Indira of Mahanandi.
I had read quite a few posts on Avocado parathas, and when the opportunity came, I decided to give it a go...and I was quite pleased with the result....the parathas were soft, and flavorful with the addition of some chili-garlic powder that I added!
I paired this whole meal with some Carrot Pulao and Raita, and it was delicious! Thanks, Ladies for some really nice recipes for my collection!

Here is my recipe for Carrot Pulao:

1 cup- Good quality basmati rice, soaked for an hour
2 cups- water

1 medium onion-sliced
1 bell pepper- chopped
1 small carrot- grated
1 small chili- chopped

2-3 cloves, 1-2 cinnamon, 1-2 small cardamom, 1 tsp- fennel seeds, 1 tsp- cumin seeds

1 tbsp- Pulao masala
Salt, Sugar- to taste
1 tbsp- Olive Oil or any Oil you use

Wash the rice and soak it for at least an hour. In a pan, heat some oil, add the cloves, cinnamon, cardamom, fennel and cumin seeds. When they sizzle, add the onions, peppers, chili and carrots. Stir for a minute. Add the salt, sugar and the Pulao masala and the water. Now add the rice and stir. check for seasonings and bring this to a boil, then lower the heat. Cook until all the liquid is gone and the rice is nice and fluffy.

Serve with some Raita. Enjoy.

Palak Paneer is a good thing......

I had one of my cravings for Paneer sometime ago and I thought about making some of this - Palak Paneer.
I think this is almost everyone's favorite. I love this with chapatis, puris, parathas, bhaturas...you name it....there's something about the creamed spinach and the soft paneer that is just amazing!
I like to make this at home, because I find the restaurant versions to be too bland for my taste...so here goes, this is my way of making a favorite. All the pros know how to make it, but this is especially for the newbies...!

These measurements are just a guideline, use your own judgement!

You will need:
Fresh Baby Spinach - I used 2 big packets.
1 large red onion - chopped
2-3 cloves of garlic - peeled
1 large knob of ginger - peeled
2-3 hot chilies or fresh jalapenos
3 large juicy fresh tomatoes- chopped
1 tbsp - Oil to saute spinach
1 tbsp Oil - to saute the gravy
1 tsp- Cumin seeds
2-3 dried red chilies
1.5 tbsp - Corn flour dissolved in a little water- enough to make a paste

1tbsp- your favorite garam masala
Salt, Turmeric - to taste
a pinch of sugar - to balance out everything!

Sauteed Paneer Pieces - I saute them in a bit of Oil till they get nicely browned instead of deep frying them. I used a ready made paneer block this time around. Cut them in chunks after immersing them in some water after sauteeing them.

First things first. Wash and drain the spinach. I use baby spinach because I like it much better than the leafy one or the frozen one. Frozen spinach is NOT a good thing in this recipe.

Take a deep pan, heat the one tbsp of oil and add the garlic pieces and dried red chilies. Add the spinach as is. Stir around for a bit and let it wilt. Add a pinch of salt to let it release the natural juices.

While this is wilting, make a paste of the tomatoes, onions, ginger and the green chilies. I just used the blender, its much easier. After you make the paste, heat another deep pan, add the other tbsp of oil. Add the cumin seeds and the paste you just made. Stir really well till it becomes thick.

Now, for the spinach. Add the spinach to the blender and make a coarse paste. It will be cooked already so its easier to do so. Set this aside while the tomato paste cooks.

When the paste looks ready, add the Spinach puree and the corn flour paste, this will help thicken the gravy and keep it together. Add the rest of the seasonings along with the Paneer pieces and let it cook for 5-7 minutes more. Serve hot.

Serving Suggestions: Palak Paneer, Parathas or Pooris, Pulao and Raita.

Rustic Gujarati Series: Bharelu Ringan Shaak- Stuffed Chinese Eggplants

Doesn't that look great??

I was lucky enough to get some fresh Chinese eggplants at the grocery store the other day,and I thought about making this delicious, stuffed recipe with them.

I used to hate eggplants at one point in time, but I can't imagine why I ever did. Now, I enjoy making mostly anything with the eggplants, and these Chinese long eggplants happen to be my favorite!

Here is the very easy, rustic Gujarati recipe that can be enjoyed at any meal.

You can use eggplants by themselves here, or use a combination of baby potatoes, pearl onions, carrots and the like.

Note: Please use this recipe as a guideline only, adjust quantities to your taste.

Ingredients:

5-6 Eggplants - washed and slit ( See picture)

Filling:
1/2 cup - Besan flour
1 tbsp- Sesame Seeds
1 heaping tbsp or more - ginger, chilies, garlic paste
1 tsp- Aamchur powder or lemon Juice
Salt, Sugar, Turmeric, Chili powder - to taste
1 tbsp- Dhania-jeeru powder
1 tbsp- Garam Masala

To temper:
1 tbsp - Oil
Mustard Seeds, Asafoetida, Dried Chilies, Curry leaves and a few Garlic pods- sliced

Wash and cut the eggplants into large pieces. Make a Slit down the middle leaving some room at the end.

Mix all the ingredients listed in the filling together. Stuff each eggplant with this mixture and set aside.

In a wide pan, heat some oil. Wait till it gets quite hot and add the mustard seeds, chilies, curry leaves and the garlic. Add the asafoetida after the garlic sizzles.

Place each eggplant in the pan and gently stir. Sprinkle around 2 tbsp of water on top and cover. Cook on medium heat until done, around 15-20 minutes. Do stir in between to make sure all the sides get cooked evenly. Garnish with chopped Cilantro leaves and serve hot.

Serving Suggestions: Bajri Rotlo, Chaas, a spicy garlic pickle and of course, some papad.

An authentic Gujarati Village meal at its best....enjoy!

Alu Dum - Potatoes in a Cashew Sauce

I absolutely love this simple recipe!

I have always liked such dishes but I try not to eat it TOO often because they are laden with heavy cream and butter. This version, however is low in fat! how, you ask?
Instead of deep frying the potatoes, I sauteed them in some Olive Oil to get that browned look and I used some low-fat milk instead of heavy cream to get that richness in the gravy. The taste is still wonderful!

Serve this with some hot pooris or parathas and you have a delicious weekend lunch, or better yet, take it to a potluck and it will IMPRESS!

This is what you need:

Ingredients:

10-15: new baby potatoes

3-5: ripe, red tomatoes

1 tbsp: tomato paste

10-15: Cashews, soaked in water for half an hour (at least)

1 large onion - chopped

1 large jalapeno-chopped (optional)

1 small piece ginger- chopped

2-3 cloves garlic- chopped

1 heaping tbsp - your favorite garam masala

1/2 cup - low fat milk (optional) use any other dairy free product if making this 'vegan'.
1 tbsp - Paprika ( you can add more if you'd like)

1 tsp-Tandoori Masala and your favorite Garam masala

Salt, sugar, turmeric - to taste

1 tsp - cumin seeds and nigella seeds

Oil - per your taste

Boil the new potatoes first and let them cool. Peel the skin off and set aside. In a wide pan, heat some oil, about 1.5 tbsp, and add the nigella seeds. Add the peeled potatoes and saute on medium heat until they get a brown hue all over. While the potatoes are browning, make the sauce. You'll need your blender for this. Blend the cashews, onions, tomatoes, ginger, garlic and the jalapeno. Make a thick puree. Make sure there are no lumps.

In another deep pan, heat a little bit of oil and add the cumin seeds. Add the tomato paste and cook until you see the oil leaving the sides of the pan. Now add the rest of the puree. Simmer this until the raw smell is gone. Add the rest of the seasonings and the milk. Cover, and let the sauce thicken. Add the potatoes, and stir well. Cook further for another 10 minutes. Garnish with cilantro and serve hot. I served this with Pooris.

Enjoy.

Here's my latest food post on Food Network Canada website: Taj Mahal - A Review.

Gujarati Series: Sambhariya Shaak

I know I have been gone most of the summer, this blog has been put off for too long....I still thank all of you that still drop by here and leave me your comments and emails.

Continuing with the Gujarati series, I have a great recipe for a Sambhariya shaak...this one is so easy! and a delight to eat. Do try it!

Here's what you need:

3 medium potatoes- sliced lengthwise

2 medium onions- sliced lengthwise

1-2 carrots - sliced

1/2 cup - besan flour ( use more or less, to your taste)

3 cloves garlic - grated

1 small piece of ginger - grated

2-3 small chilies or jalapenos- grated/chopped

1 tbsp - sesame seeds plus 1/2 tsp to add in the tempering

salt, turmeric, sugar - to taste

1 tsp - aamchur powder (dried mango powder)

1 tsp - garam masala

To temper - mustard seeds, asafoetida, dried red chilies, curry leaves and Oil. I use Olive oil. Use what you have on hand.

Mix the besan along with the garlic, chilies, ginger and the rest of the spices. Coat the chopped veggies in this mixture and set aside for 10-15 minutes. In a wide pan, heat the oil and add the mustard seeds and wait till they get really hot. When they start to crackle, add the dried chilis, curry leaves and the sesame seeds along with the asafoetida. Add the coated veggies and stir well. Cook on high heat for a couple of minutes and then cover the pan, lower the heat to a medium low and cook until done. This will take a while, around 15-20 minutes more. Sprinkle a little water every now and then to make sure it doesn't burn. Serve hot. Enjoy!

Healing Foods - Moong daal With Spinach

I have been on many crash diets in my day....and not one of them have worked..mainly because of my high expectations to lose weight in a really short period of time.Not very smart. This is what I have learned:

Crash.Diets.Don't.Work.

So, what DOES work? for me, success has been adapting an Ayurvedic routine. I decided to really make a 'lifestyle' change many months ago and it has worked for me. Another important thing, get rid of 'toxic' people around you, these are 'people' who value your weight more than they value you. I have done exactly that.

I won't go into complete detail in this post, but for those who are interested, please check out the Ayurvedic links in the sidebar, you'll find a wealth of information there. A separate post on this topic coming soon.

Here is one such recipe that really calms the system, is low fat, and totally healthy for all.

'Moong Daal with Spinach' Curry:

Tip: Use a pressure cooker for quick and best results.

1.5 cups yellow moong daal- rinsed well, and soaked for at least half an hour.
1 bunch baby spinach - chopped
1 tbsp or less - Olive or Canola Oil
2-3 cloves Garlic -minced
1/4 tsp - turmeric
1/4 tsp - Asafoetida
1 tsp - chili powder
1 tsp - garam masala (optional)
1/4 tsp- cumin seeds
Salt - to taste

Rinse the Moong daal well and let it soak for about half an hour. Chop the baby spinach and set aside.

In the pressure pan, heat the oil. Add the cumin seeds and the asafoetida. Now add the garlic and stir well. Add the spinach and cook until wilted. Drain the daal and add it to the pan. Keep stirring and add the rest of the seasonings. Add enough water to cook the daal, if you like it soft and mushy like I do, add 1.5 cups of water, just be sure to adjust the seasonings.
Let it cook until the regulator whistles twice.
Serve hot with some Jowar rotis and some buttermilk for a complete meal.

Update: Down to 130lbs as of September 30th, 2008!

Paratha 101 and Gobhi Matar Paneer Korma

Parathas are my favorite out of all Indian breads.....these soft triangular breads are perfect for dipping into a rich curry dish and here is my version of making Parathas.....probably helpful for the newbies in the kitchen....

To make the parathas, you will need:

1 cup whole wheat flour
1 tsp- Oil
1/2 cup- Warm Milk

In a deep mixing bowl, combine the flour, milk and the oil. Knead the dough with the milk until semi-soft. Keep it covered for at least an hour making the parathas. Let these pictures guide you!


"Gobhi-Matar Paneer Korma":

I try to have a Punjabi item at least once every two weeks in my home. One such item that I have grown fond of is theGobhi Matar Paneer Korma...a milder take on the famous "Navratan Korma". This medley of vegetables simmered in milk and spices is heaven on a plate with some soft parathas. Here is my really simple version, make it even simpler by using frozen veggies if you are running short on time.

• 1 cup Peas- rinsed well
• 1 cup Cauliflower - Chopped
  
• 1/2 cup- Green Bell Pepper- chopped
• 1/2 cup- Paneer
  
• 1 cup Milk, heavy cream or evaporated milk
• 2 fresh bay leaves
• 1 medium onion- ground into a paste
• 1 small piece of ginger- ground into a paste
• 1 medium tomato- chopped
• 1.4 tsp- Cumin Seeds
• 1/8 tsp- Asafoetida
• 1 tbsp- Coarsely ground Coriander seeds
• 1 tsp - garam masala- of your choice
• 1/4 tsp- Cardamom powder
  
• Salt, sugar, turmeric - to taste
• 1 tbsp- Oil
  

Grind the Onion, ginger into a paste and set aside. In a pan, heat some oil, add the jeera and the asafoetida. When they sizzle, add the fresh bay leaves and the onion-ginger paste. Let the oil leave the sides of the pan and then add the chopped cauliflower,peas,peppers and cook for 7 minutes. When they turn semi-soft, add the paneer and the milk, along with the seasonings. Let the milk evaporate and adjust the seasonings if needed. Add the tomato and garam masala at last. Serve hot with Parathas or rice. Enjoy.

Gujarati Series: Suva-Tuver Daal Bhaji (Dill with Toor Daal)

A Gujarati Classic and a favorite in my home, this is one curry I am especially fond of. This is one of the healthiest and the simplest curries to make and the taste of the dill blends so well with the lentils, it is just a delight to eat.

Though I serve it with a Gujarati Kadhi, this can be had with some chapatis for a filling meal.

You will need:

• 1-2 bunches Fresh Dill, washed and chopped ( See Sidebar for Info.)
  
• 1 cup- Toor Daal, Washed and cooked
  
• 3-4 Cloves of Garlic - chopped
  
• 1 tsp- Chili Powder
• 1/4 tsp- Turmeric
• 1 tbsp Pickle Masala Powder
  
• 1 tbsp- Oil
• Salt- to taste

Wash the Dill really well and chop finely. Cook toor daal with enough water to leave it a bit thick, do not let it get too runny.

In a pan, heat the oil and add the chopped garlic. When the garlic starts to sizzle, add the chopped Dill and stir for a few minutes. Sprinkle some water if it gets dry, and cook until the dill is soft. Add the seasonings and the cooked toor daal. Check for the spices and add a little bit of water if it looks dry. Cook for 5-7 more minutes.

Serve hot with chapatis and yogurt.

Methi Bhature & Baingan Bharta

Last evening we had hosted a dinner party, but this time, I decided to steer away from the usual Gujarati fare and went with a "Punjabi-Mughlai" theme. On the menu were these delectable Methi bhature, Chhole, Baingan Bharta, Vegetable Biryani, Bhajiyas,and for dessert -Sevai made in Milk.

These Methi Bhatures have become a favorite with my family and I do make it when I have access to Methi..which is quite rare. I have also used the dry Kasturi methi on occasion for a slightly tangier taste.

You will need:

• 2-3 packets of Instant Pizza dough Mix ( the easiest way to make these)
• 1 cup Sour yogurt
• 1 cup: fresh or frozen Methi( Fenugreek) ( defrost thoroughly if using frozen kind)
• 1 tsp: Salt
• Water: As needed

In a bowl, combine the instant pizza dough mix, methi leaves and the salt. Slowly add the yogurt and bind into a dough. Add a little water if necessary. Its better to make the dough with yogurt, I have found. It will be much easier to roll later on. Cover with a damp towel and let it rise for at least a couple of hours. I made the dough at 10:00 in the morning, and made the bhatures around 6:00pm, and they turned out extremely nice.
When ready to make the bhaturas, roll into small circles and deep fry. If you'd rather not deep fry, pan fry these like a paratha, using very little oil, they still taste great. Serve hot with any curries.....
The other item on my list was Baingan Bhartha made with a little bit of yogurt instead of cream, and I used a little bit of my favorite herb- Rosemary for a unique flavor.

You will need:

• 2-3 Large Eggplants- Cooked and Mashed in the pressure cooker
• 1 large bunch of: Spring Onions
• 1 small sprig of Rosemary- snipped in little pieces ( See Sidebar for more Info.)
  
• 1 small red onion- chopped finely
• 2 small tomatoes - chopped finely
• 1 heaping tbsp of Paprika- for the color
• 1/2 cup of Mild yogurt
• 1 tbsp: your favorite Garam Masala
  
• For the tempering: 1 tsp: Oil, Cumin Seeds
• 1 tbsp: Cilantro-Ginger-Chili Paste (use more if you like it hot)
• Salt, a pinch of sugar- to your taste
  

Peel the eggplants, give them a rinse, chop them into large pieces and cook them in the pressure cooker till mushy. In a large pan, heat the oil, add the cumin seeds and the Cilantro-Ginger-Chili paste. Cook until lightly browned. Add the Onions, both the spring onions and the red. Add tomatoes and the rosemary snips and cook until the oil separates. Add the mashed eggplant at this point and stir really well. Add the seasonings, paprika and the yogurt. Cook further until you reach the desired consistency. Garnish with Cilantro and serve hot.

This Baingan Bhartha is also going to Sangeeta - this month's gracious host for JFI- Eggplant.

Image Courtesy: Sangeeta of "Ghar ka Khana".

Gujarati Series: Ridgegourd-Tomato Shaak and Sesame-Drumstick Shaak

Two really simple, childhood favorites of mine, Turia-Tameta Shaak.....basically, Ridgegourd and Tomato Curry and Saragwa-til nu dahiwalu shaak- Drumsticks in a Sesame Yogurt Sauce.

These curries are especially good with chapatis to sop up the flavorful ridge gourd along with the creamy sesame sauce! Try this for a light meal sometime.

You will need:

2-3 large fresh or frozen( 2 packets): Ridge gourd (Turia) - chopped
1 large Tomato: Chopped
3 cloves Garlic- Chopped (optional)

For Tempering:

1 tbsp: Oil
Jeera (cumin) seeds, Asafoetida- to taste
Turmeric, Salt, Sugar, Dhania-Jeera (cumin-coriander) powder, Chili powder - to taste

In a wide skillet, heat the oil. Add the Cumin seeds, turmeric, asafoetida and the garlic. When they sizzle, add the ridge gourd. Cover the pan and let cook for 5-7 minutes. Now add the chopped tomatoes and stir well. Add the seasonings to taste and let cook further until soft. Serve hot.

Saragwa-Til Nu Dahiwalu Shaak (Drumsticks in a Sesame-Yogurt Sauce):

You will need:

1 packet frozen Drumsticks, or Fresh ones
1/2-1 cup of Yogurt- Whipped
1 tsp: Besan Flour
2 tbsp: Sesame Seeds- toasted
1 large Jalapeno or a few green chilies
1 small piece of ginger


To temper:
1 tbsp: Oil
1 tsp: Sesame Seeds
Mustard Seeds, Curry leaves, Asafoetida- to your taste
Salt, Sugar- to taste

Cook the drumsticks in some boiling water for 5-10 minutes. In a blender, add the sesame seeds, jalapeno, ginger and make a paste. Add this paste to some yogurt whipped along with the besan. Set aside.

In a deep pan, heat some oil. Add the curry leaves, mustard seeds and the asafoetida. When it sizzles, add some sesame seeds. When they turn brown, add the yogurt-sesame mixture and mix well. Add some water if it is too thick. Keep stirring and then add the seasonings. After 5 minutes, add the drumsticks. Bring the sauce to an almost boil and leave on heat for a further few minutes. Serve hot with chapatis.

Weekend Lunch Series: Rajma & Paratha

A simple lunch of Rajma and yeasty Parathas makes up this weekend's lunch series. A real quick post, I am still working on the "Spring Fling Roundup". Choosing the winner is quite tough! I need some more time, but I promise to have the roundup by next week.

Meanwhile, here is a very easy recipe for the busy weekends, make it even easier by using canned Kidney beans.

To make the Rajma:

• 2 cups dry Rajma ( Red kidney beans) - You can use Canned Dark Red Beans instead.
• 1/4 tsp of Turmeric powder
• 1 Onion, chopped
• 2 Garlic cloves, chopped (optional)
  
• 1 inch piece ( roughly) Ginger, chopped
• 3 Green chillies, or 2 jalapeños, chopped
• 3 Tomatoes, chopped
• 1/2 tsp Coriander powder,1 tsp Red chilli powder, 1tbsp Rajma Masala ( I use Roopak brand)
  
• 2 tbsp Oil- I use Corn Oil
  
• Handful of Cilantro leaves- chopped

If using the dried beans, soak rajma overnight. Wash and pressure cook the rajma. Keep aside. If using canned ones, make sure to drain the liquid and rinse really well.

Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown. Add onions and tomatoes. Cook until the oil starts leaving the sides of the pan.
Add salt, turmeric powder and mix well. Add the boiled rajma, red chili powder, coriander powder, Rajma masala and stir. I use the "Roopak" brand of Rajma Masala, use any other brand you like, but I do prefer this brand, it has an authentic Dhaba flavor, which I love. No, this is not a paid advertisement. :)

Lower the heat and cook until a thick gravy is formed.
Remove from the heat. Garnish rajma with Cilantro leaves and savor each bite. This recipe is really good, I can eat this Rajma curry the next day by itself when all the flavors have had a chance to blend in.

Parathas:

• 1 cup: Whole wheat flour
• 1/2 cup: All Purpose Flour
• 1 tbsp: yeast mixed with a pinch of sugar and a little bit of hot water
• Salt: to taste
• 1 tsp: Oil
• Hot water or Milk: to knead the dough

Mix the flours together, add the oil and a little salt. Mix a little bit of yeast with some hot water and sugar. Let the yeast do its work, when it foams, add this mixture to the flour. Gradually, add the hot water or milk and make a pliable dough. Let this dough rest for at least an hour. Make Parathas as usual. These are really tasty, the yeasty flavor goes really well with the spicy Rajma curry. Do try them for a nice variation to the usual combination of Rajma-Chawal.

Meanwhile, Check out the Indian Spiderman "Makkad-Man"- TOO funny. Have a nice weekend!