Jain Cuisine – Kadu Palak Roti and Doodhi Paneer Kofta Curry

Longback P had been to a Swaminarayan temple along with a friend,followed by a lunch feast by the Gujarathi community. They had a second thought about the meal when they were informed that the food had no Onion ,no Garlic and no Potato.However,P lured his friend into it by highlighting their dessert specialities.Li’l did they know then ,that this would be one of their most delicious and lip smacking lunch.As bachelors(then) they cudn’t have asked for anything better.When P narrated this to me,I was amused but not surprised.I knew all and well about Gujarathi/Jain cuisine.Be it the presentation/spice level/variety they are arguably one of the best,my fav too!

When I was in India this time, the very first restaurant I had visited was a restaurant by name “ Rajdhani” in Delhi which served authentic Guju Thali.This was my automatic choice when my BIL asked my preference. I add sugar/jaggery in my everyday cooking,as I prefer li’l bit of sweetness in everything I eat.Guess this is one of the reasons for my love for Guju food,as they always have a sweet and spicy flavor to their food.Tomato forms their base for most of their curries.I tried making Kadu(Pumpkin) Palak(Spinach) ki Roti and Doodhi Palak Kofta curry,ie grated pumpkin crispy koftas in tangy tomato gravy,these are purely Jain food.These are Tarla Dalal’s recipe,however I have tweaked it a li’l to suit my requirement.I have almost all her collections with me and would proudly say that am one of her most ardent fans:-P.

Kadu Palak ki Roti

Preparation Time – 10min
Start to Finish – 25min
Serves – 1 – 2 (Makes abt 5 rotis)

Ingredients:

Red Pumpkin(Kaddu) – 1 cup
Spinach – 1 cup(chopped)
Whole wheat flour(Atta) – 1 Cup + l’il more for rolling
Chilli Powder – 1 ½ tsp( increase as per your spice level)
Green Chilli – 1 tsp(minced/crushed)
Oil for cooking
Salt – for taste

Method

1.Heat a tsp of Oil,add the spinach and sauté for 2 mins until cooked.Keep aside.(I used frozen spinach so just cooked it as per package instructions)
2.Mix this along with the rest of the ingredients except oil and knead into a soft dough.Use water if required.Knead well and divide them into small portions
3.Using a rolling pin, roll out them into a circle and cook each rotis on a hot griddle.Apply li’l bit of oil on both sides and cook until golden brown.Serve hot alongwith pickle and curd.

Most times, I have difficulty in getting the right shaped “rotis”.The pic also hasn’t come out very well,wanted to take another one but was so lazy to do so.

Doodhi Paneer Kofta Curry

The original recipe didn’t have Paneer in it.

Preparation time – 10min
Start to Finish – 30min
Servings – 6

Ingredients:

For the Koftas :

White Pumpkin(Doodhi/lauki) – 1 cup
Red Pumpkin – 1/2cup (This wasn’t mentioned in the original recipe,I had some left with me hence added)
Rice Flour – ¾ cup
Green Chilli – 4 (minced/chopped)
Garam Masala – 1 tsp
Cilantro – 1 tbsp
Turmeric Powder – 1/4tsp
Baking Soda – 1 pinch
Oil – for frying
Salt – for taste

For the Gravy:

Tomatoes – 4 (finely chopped,I used Roma tomatoes)
Bay Leaves – 3
Cloves – 4
Peppercorns – 6
Chilli powder – 1 tsp
Coriander Cumin Powder(Dhaniya jeera powder) – 1 tsp
Asafoetida – a pinch
Coconut Milk – ¾ cup
Cream – ¼ cup
Corn flour – 1 tbsp(mixed with 1 tbsp water)
Oil – 2 tbsp
Paneer – 4 tbsp
Sugar – a tbsp
Salt – to taste
Cilantro – for garnishing

Method :

For the Koftas – 1. Mix all the ingredients except paneer together.The Pumpkin would have left water so ideally you wouldn’t need more water,however if needed you may add li’l water.
2.Make them into small balls,fill in few pieces of Paneer inside. Deep fry in oil until golden brown.As per the original recipe you may also microwave the balls for 40secs (I din’t try doing this)

For the Gravy:

Tomato Sauce – Grind chopped tomatoes(1 cup)+ ½ Cup Grated White Pumpkin(lauki/doodhi) + Sugar(1 tbsp)+Chilli Powder (1/2 tsp)+1/4 cup water+Salt to taste. Make this into a smooth puree and boil it in a small vessel,along with a bayleaf + 1” cinnamon stick+ 4 cloves+4 peppercorns.When the gravy starts thickening,add a tsp of cornflour mixed with 1 tbsp of water to it.Cook until the mixture resembles a smooth sauce

1.Heat oil in a pan,add bay leaves,cloves and peppercorns.Add chopped tomatoes,chilli powder,coriander cumin powder and asafetida
2.Cook until oil separates.Add tomato sauce(recipe above),coconut milk,cream.The gravy would ideally thicken if it doesn’t add the corn flour mixture.
3.Add the koftas,bring to boil and simmer for sometime.Garnish with cilantro and paneer.Serve hot with Roti.

These Koftas don’t stay soft for long.P took these for lunch and told me that these turned a li’l hard.So its better to be consumed the same day.Few days back i had made Malai Kofta and the koftas din’t come out well,besan was used as a binding agent,they started breaking out when i dropped them in oil.I was anticipating similar issue this time too,but luckily rice flour did a fantastic job,the koftas were neat,crisp and tasty too.Guess rice flour should be used for any other koftas too,i shall try the next time.

These are off to Padmajha of “Seduce your tastebuds” who is hosting RCI Jain cuisine originally started by Lakshmi of the Veggie Cuisine.

Chaitra of Aathidhyam has passed on the above mentioned award…thank you so much Chaitra,that’s wonderful of you.

I have been trying few recipes that I had bookmarked,but haven’t been capturing the pics,here are three of my fav ones……Tried and Tested:)

1.Mango Pudding by Bong Moms cookbook.

Verdict – The pudding was moist,soft,well baked and delicious.I reduced the sweetness in the pudding,this ended up being the finest pudding i have ever had.Thank you so much for sharing this wonderful recipe.

2.Eggplant Potato Curry in Peanut Tamarind Gravy (without the potatoes) by Usha of Veg Inspirations

Verdict – It was tangy,the aroma of peanuts was excellent.It tasted very well without the potatoes too.

3.Mangalore Buns by SJ

Verdict – It was jes the way I had tasted it while in India.Soft inside,l’il crispy outside.Perfect sweetness and wonderful brown color.

Thanks all for sharing these wonderful recipes.

Tandoori Gobi

I have been waiting over a month to see some snowfall for all the hype P had given. Am I crazy to wish for it???? Nah,all I wanted is to make a Snowman. Living in the Midwest that is certainly not a big ask.Though the weather has been cold,we haven’t witnessed much snow this year. The nature’s way of creating it white, reflects so well in the night. I wish to have a snowball fight, taste the icicle, skiing and enjoy the wondrous splendor of the nature, there’s always a next winter for these activities. Remember the fairy tales – Little Match girl, trying to sell matchsticks on a wintry New Year’s eve? I have fond memories of my school Annual Day celebration where I won this book as first prize in the Drawing competition while in Class I .My first tryst with snow was through this book.Little did I know that this would turn to reality many years later!

God was kind enough to shower some last week. I was freezing but knowing the stubborn I am didn’t quite listen to P, after a lot of “to do” and “not to do”, went ahead with it . I had a tuff time making one, the snow wasn’t wet (wet granular one is the best one to use),it was difficult to assemble them together. I finally ended up making a snow baby and not a snowman:-D. And the wonderful coincidence to this is the state wide alert for heavy snow storm today:-P

In this weather, what could be more delicious than a hot Tandoori Gobi?

Ingredients –

Cauliflower – 1 (carefully cut into large florets,big chunk would be good)
Thick Curd – 1 cup (I used low fat curd)
Ginger Garlic paste – ¼ tsp(Optional)
Coriander powder -1tsp
Chilli Powder – 2 tsp (Change the spice level as per your taste)
Turmeric Powder – ¼ tsp
Besan – 2 tbsp
Garam Masala – 1tsp
Chunky Chaat Masala – 1 tsp(I used MDH chunky chaat masala)
Green Chillies – 1tsp (Crushed/minced) This is optional.
Olive oil – 1tsp
Lemon juice – 2tsp
Asafoetida/hing – a pinch
Onions – ¼ cup(thinly sliced)
Cilantro – For garnishing
Salt – as required

Method –

1.If you don’t have thick curd, hang curd in a muslin cloth for about half an hour to drain water.
2.Mix the curd along with all the powders (Chilli,Turmeric,Besan,Garam Masala, coriander powder & chaat Masala)in a bowl.If using ginger garlic paste & green chillies,add them too.Add salt & hing.The addition of Turmeric & Chilli powder gives it a nice Orange Color.
3.Cauliflower needs to be steamed so that it turns out to be l’il soft while eating.Either use the microwave or use our conventional method,parboil it with salt water.Ensure not to overcook.
4.Drop the Cauliflower to the mixture and mix well.Use a plastic wrap/a lid and close the bowl and allow it to marinate for about 4-5hrs in the refrigerator.
5.These are made in the Tandoor/Griller. If using a griller,push the florets onto bamboo skewers,keep some marinate mixture aside & brush the florets once in a while and grill them.I used the broil option in the Oven.Place the florets on a baking tray, sprinkle Olive oil and broil at 350F until color changes.In between flip the florets.Be watchful as it might get charred soon,as the heat is directly applied to the food in this method.However,the charred ones taste a lot better.
6.Toss sliced onions and lemon juice together and garnish it on the Gobi along with Cilantro.Serve it with Mint Chutney.The hotter the better:)

Oil can be avoided as broiling doesn’t need oil.Broiler is a process of cooking food in high heat, so be very careful. In fact while making this, the smoke alarm got triggered at home:-P.It ain’t that bad,its just that I wasn’t paying attention to it. You may also place a silver foil on the baking tray, as the cauliflower has a tendency to stick to the tray.

This is off to JFI,Cauliflower is the theme for JFI:Cauliflower,hosted by Mythreyee of Paajaka Recipes.The event was originally started by Indira of Mahanadi.

Since this is orange in color,this goes to FIC Orange hosted by Aparna of Diverse Kitchen,originally started my Harini of Tongueticklers.

Also,Rachna of the Gourmet Launchpad is hosting A Healthy Bite event,this is off to her event too.Rachna this appetizer is neither fried nor has any fatty food,am not sure if this qualifies,you may take a call.Thanks!

Bharwan Tamatar and an Award

After making the yummy “Stuffed Capsicum Gravy” I wanted to try Stuffed tomatoes also called the “Bharwan Tamatar”.Generally they are made without any gravy,but with the gravy they taste a lot better.Jes the gravy with plain rice or hot phulkas is soooo perfect!

Tomatoes are fruits or vegetables???? Well this was always a matter of discussion.Tomatoes are technically fruits but used as vegetables. While browsing i read that in 1887,the confusion on Tomato being a Fruit or Vegetable reached the Supreme court.And the ruling was-Its a vegetable,so legally it seems Tomato is not a fruit

I personally like it a lot coz of the taste it adds to any dish. It can be used to make a simple curry,act as a base for many dishes and not to forget its tangy taste is jes so heavenly! They are delicious as well as nutritious too.I agree with what Laurie Colwin had said about Tomatoes – “A world without tomatoes is like a string quartet without violins.”

Ingredients:

Tomatoes – 6 – 8 nos

For the filling:

Potatoes – 2 (boiled and mashed)
Paneer – ¼ cup
Peas – ¼ cup(optional)
Green Chillies – 3 (finely crushed)
Amchur Powder – 1/2tsp
Garam Masala – ¼ tsp(optional)
Salt – as per taste

For the Gravy:

Onion – 1
Ginger Garlic paste – 1 tsp
Chili powder – 1tsp
Turmeric powder – ¼ tsp
Coriander powder – ½ tsp
Cumin podwer – ½ tsp
Cumin seeds – ½ tsp
Kitchen King Masala – 1 tsp
Cream – 1 cup
Cilantro/Coriander leaves – for garnishing
Oil – 2 tsp
Salt – to taste

Method:

1.Slice the head of the tomato and scoop out the pulp. The pulp can be used for the gravy.
2.Mix all the filling ingredients(as mentioned above) and stuff it in the tomatoes.Rub li’l oil around the tomatoes.
3.Bake at 300F for about 15-20min or until cooked. Allow it to cool.

4.For the gravy,Blanch onion and grind it to a fine paste.Also,grind the tomato pulp separately
5.Heat oil in a Pan,add Ginger garlic paste,cumin seeds, when it splutters add onion paste,sauté until the oil leaves the sides.
6.Pour the tomato paste along with all the powders.
7.To get the gravy consistency, add water as per your requirement.Once cooked add the cream and switch if the flame after 5 mins.
8.Just before serving, place the tomatoes in a serving bowl,pour the gravy on top of it and garnish with cilantro.

I also used Paneer for garnishing.

Cashewnut powder can also be added to the gravy to give a richer taste.Initially, I had planned to send this for CLICK RED hosted by Jugalbandhi,but I don’t think this would fit into that category, coz once the tomatoes are baked their color changes.

However,this was made specially for my husband so it goes for Just For you event hosted by Alka of Sindhirasoi.

Vidhas of Appetizing Recipes has passed this “Lemonade Award” to me.Thank you so much.You are the first one to give me an award…i am thrilled.Thanks again:)

I would love to pass this onto new and old fellow bloggers:) Sowmya,Sriharivatsan,Varsha,Gita,Cham,Rak’s Kitchen,Vijaya of Daily Meals,Anudivya and to Lubna who has been the most helpful blogger!

Stuffed Capsicum Gravy

It is the cold time of the year.I’ve always waited for it and now that am witnessing it I feel why the “hell”???.Winter is jes not about snowfall; it’s much more than that. Its white and white everywhere which makes it beautiful but darn painful. Driving gets difficult, I don’t get to go out as often as I used to,severe cold & so on.Today is the worst day,the coldest winter where in temperature dropped to -21 F ie.,-26 C. Huh, we went out for Dinner and in spite of the layers and layers of clothes it was terrible.

Winter is the time for comfort ,for good food and warmth,for the touch of a friendly hand and for a talk beside the fire;it’s the time for home – Edith Sitwell.

And to enjoy the comforts of good food we hosted a Dinner and laid a feast to few very good friends. I tried out “Stuffed Capsicum Gravy” for the first time and it was surely a “hit”.It ended up a l’il spicy but then I toned the spice down by adding cream and it made the dish all the more rich,creamy and tasty!

Ingredients :-

For the stuffing:

Capsicum – 3 (smaller the better)
Potato – 2 boiled and mashed
Frozen Peas – ¼ cup(optional) – cook as per instructions
Chilli powder – 1 tbsp
Coriander powder – 1 tsp
Cumin/Jeera powder – 1 tsp
Oil – 1 tsp
Salt – as per taste

Gravy:

Onion – 1 (finely chopped)
Tomato – 5 (pureed)
Ginger Garlic paste – 1 tsp
Cumin/Jeera seeds – 1 tsp
Kitchen King Masala – 2 tsp
Coriander powder – 1 tsp
Turmeric powder – 1tsp
Kasoori Methi – 2 tbsp
Oil – 1 tbsp
Chilli Powder – 2 tsp
Cream – ½ cup
Cashewnut Powder – 2 tbsp
Crumbled Paneer – for garnishing(optional)
Cilantro/coriander leaves – for garnishing
Salt – as per taste

Method:

1.Mix all the stuffing ingredients except for the Capsicum and set aside.
2.Cut the Capsicum into two halves, deseed and cut the stalk .Stuff the above Potato mixture inside the capsicum.
3.Apply oil around it and bake it for 250F until it gets soft (You’ll see the wrinkles).Let it cool.It took me about 25 mins,am sure the timings completely depends on each oven used so it may vary.

4.Heat oil in a kadai,temper jeera,once it starts crackling add ginger garlic paste, onions and sauté until translucent.
5.Add the Tomato paste,salt,chilli powder,turmeric powder,coriander and jeera powder. Add water (1 ½ – 2 cups).
6.Onc e the raw smell disappears add Kitchen King Masala,Cashewnut powder and Kasoori Methi.
7.Stir well,add cream and switch of the flame.You’ll end up with a tangy thick gravy.

Before serving,place the Stuffed Capsicum in the serving bowl and pour the gravy on top of it.Garnish with cilantro and crumbled Paneer.

The Capsicum’s that I used were large so i had to cut the halves again,the smaller the better. Depending on the requirement,use more Bell Peppers/Capsicum.I wanted to make it rich,hence added Paneer and cashewnut powder,these can be avoided too.Also, more water can be added to get the gravy consistency.

Matar Paneer

Flavour/Flavor is determined by taste and smell.One main ingredient that gives flavor to my cooking is the “Kitchen King Masala”, this gives an extra zing to all my north Indian recipes.I would call it my secret ingredient too….Shhhh!

Not many use this in their cooking,I got to know about this thru my husband’s Aunt.She had invited us home for dinner,we feasted on Cutlet,Bisibelebath,Poori,Dum Aloo(this one was a lil different,as the tomato base was cleary seen and made it very tangy) and so on…Oops not to forget the yummy desert – Aam Ras.She actually mentioned abt Kitchen King Masala to me and that’s how I even got to know about it.

This powder contains cumin seeds,Pepper,Coriander seeds,Chillies,Turmeric,Garlic,Dry ginger,Cardamom,Fenugreek,Poppyseed,Clove,Nutmeg,Asafoetida,Dry Fenugreek leaves(Kasuri Methi) etc…..Isn’t this enuf to be a good ingredient? While the usual Garam Masala does have a few ingredients mentioned above but not all.So the “Kitchen King Masala” is definetly the “King” of all masalas:-P

In one of my earlier posts, I had mentioned about some easy North Indian recipes. Another one to the list would be “Matar Paneer”. I had a lot of Frozen Peas & Paneer lying in the refrigerator for long and I kept thinking as to what to make using them. I was in a mood of easy cooking and started off…

Ingredients :

Frozen Peas – 1 ½ cup
Paneer – 1 cup (cut into cubes)
Red Onion – 1(finely chopped)
Tomatoes – 3(pureed)
Ginger Garlic paste – 1 tsp
Green chillies – 2-3 chopped & crushed-(Optional)
Cumin seeds – 1 tsp
Oil – 2 tsp
Kitchen King Masala – 1 tbsp
Garam Masala – 1 tsp(optional)
Turmeric Powder – 1/2tsp
Red Chilli powder – 1tsp(increase as per individuals spice levels)
Cilantro – for garnishing
Salt – as per taste

Method:-

1.Heat oil in a Kadai, add cumin seeds ,Ginger garlic paste,Green Chillies(optional) &Onion. Saute till the Onions turn translucent.
2.Add the tomato puree ,Turmeric Powder,Red Chilli powder and cook till you see the oil disappearing from the sides.
3.Now add the Frozen Peas and little water to let it cook.Cover it with a lid.
4.Once done,add Kitchen King Masala and Garam Masala(optional).Saute for about 5-7mins
5.In the end, add the Paneer ,mix gently.Close the lid for few minutes and garnish with Cilantro. This goes well with any Indian Bread/Rice.

I grinded the green chilles along with the Tomato Puree,as it is better to grind than to crush.Not many use Green chillies in Aloo Matar as Red Chilli powder does the job.I have also seen people adding both the masalas(kitchen king & garam masala) so I’ve mentioned it above too.

Tawa Pulao

The best day of the week is “Friday”. Throughout the week, I keep waiting for this day coz I get to go out and have loadsa fun…be it movies, catching up with friends, eating out, shopping etc. Unfortunately, yesterday (a Friday) my husband was too busy with work and we cudn’t do much. I was a li’l disappointed . Offlate I have been moody,irritable, li’l stressed out too…boredom totally kills me. Cooking is one of the few things that interest me and completely helps me to relieve my stress.

Cooking is an art. There is something really relaxing about chopping Onions,Baking a cake,enjoying the aromas while cooking etc. At the end of a good meal, I see him smile, licking his fingers and appreciating me ……these l’il things give me immense joy which again helps me reduce my stress. He has really been very understanding and kind.He is a wonderful gift to me and am really grateful.

Now that I couldn’t go out I wanted to make something special, something simple yet different. I asked my husband about his preference and he wanted to have Pulao. When I thought of Pulao, too many things came to my mind…I mean the variety.There are different kinds of Pulao like….Vegetable Pulao,Peas Pulao,Paneer Pudina Pulao,Spinach Pulao,Tofu Pulao,Tomato Pulao etc. As mentioned I wanted to make a different kind of Pulao which is spicy,easy to make and colorful too.

I believe “Pulao” is a word of Persian Origin.In India it is also called as “Pulav”.
After alot of thinking,I made “Tawa Pulao” and served it hot with Raita.We relished it and at the end of the dinner, we felt as though we had a great feast!

Ingredients:-

Basmati Rice – 1 cup ( cooked)
Butter – 1 tsp
For the Masala:
Mixed Vegetable – 2 cups chopped (1” piece) (You may use Carrots,French Beans ,Cauliflower and Peas)
Onion – 1 Large (finely chopped)
Tomato – 2 Large (finely chopped)
Ginger Garlic paste – 1 tsp
Green Chillies – 6 (either very finely chopped or grinded)
Cumin Seeds/Jeera – 1 tsp
Red Chilli Powder – 1/2 tsp
Butter – 1 tbsp
Pav Bhaji Masala – 2 tbsp
Lemon Juice – ½ tsp
Cilantro/Coriander leaves for garnishing

Method :-

1.Boil the vegetables in a Kadai till 3/4th done. Don’t over cook because we are going to let it to cook again.
2.Heat butter in a Nonstick Tawa/Kadai,add Cumin seeds,Ginger Garlic Paste and Green Chillies .Saute it for about 10 seconds.
3.Add the chopped Onions and sauté till it turns pink. Now add the tomato and mash it with a spoon (you can also use the Pav Bhaji masher).It should be like a thick gravy.
4.Add Red Chilli powder,Pav Bhaji Masala and sauté it for 2 -3 mins.
5.Add the boiled vegetables and salt. Close the lid and allow it to cook. Do not mash the vegetables.
6.The above is the Masala/Bhaji used for the Pulao, keep it aside.
7.In a large Pan/Tawa, add a tsp of Butter and the Masala . Saute it for few seconds and then add the cooked/boiled rice. Mix well. Ensure that the rice is mixed well. Heat the Tawa Bhaji over high heat and sprinkle lemon juice before serving .Garnish with Coriander leaves.

The Basmati Rice shouldn’t be sticky.The spice level can be increased as per individuals taste. I grinded the green chillies so that I din’t have to pay much attention while eating.Tawa Pulao is also one of the popular street foods in Mumbai.

Aloo Mattar

A very simple and a classic North Indian dish. It is pretty easy to make and it adds zing to any meal.Today at school there was a function so called the “ Mela”. We were asked to get some home-made food which was later sold at the Mela to raise funds (i guess).I had made Til Aloo curry.There were too many Chole’s and Aloo Matar.I guess these are very commonly made for any Potlucks/Dinners.I had made this a week back and here is the recipe.

Ingredients :
Potato – 2 medium sized
Frozen Peas – ½ cup
Oil – 1 tbsp
Onion – 1
Tomatoes – 2
Green chillies – 2
Garam Masala – 1tsp
Cumin seeds – 1tsp
Kitchen King Masala – ½ tsp (Optional)
Turmeric Powder – ¼ tsp
Ginger Garlic paste – 1tsp
Cilantro – for garnishing
Salt – to taste

Method –
1.Cook the Potatoes till 3/4th done(Meaning not fully boiled, as we have to cook this again with the gravy). Peel and cut it into cubes (1“ inch).
2.Puree the Onions, Tomatoes and Green chillies together.
3.Heat oil in a kadai, add Cumin seeds.Add the pureed Onion Tomato paste and sauté till you see the oil separating from the sides.
4.Add Turmeric powder,Red chilli powder, chopped Potatoes and l’il water(1/2 cup) to cook the Potatoes. Do not overcook the Potatoes.
5.Once done, add the Frozen Peas,Salt and Garam Masala.Allow it to cook until the gravy thickens.
6.Garnish with Cilantro and serve hot along with Rotis,Naans,Pita Bread or Rice.

Instead of the Puree, you can finely chop the Onions and Tomatoes. Bay leaf can also be added in the beginning and removed before serving, this gives an added flavor.I remember one of my neighbor (In Inida) using coconut for this recipe, guess that’s the South Indianised version. I’ve added Kitchen king masala too.I use this in most of my cooking, I simply love the extra taste it adds to the food.

Sabudana Khichdi

This one is a Maharashtrian Cuisine, made for breakfast and also a Vrat ka Khana(for fasting).It is prepared using Tapioca ie., Sabudana along with peanuts,Potatoes and spices. This recipe made me nostalgic and took me back on a wonderful trip down memory lane,when i relished my friend Aditi’s Sabudana Khichdi in Mumbai.It was delicious.She din’t let anyone inside the kitchen till she was done.

Sometimes we do give up on recipes which don’t turn out well in spite of repeated attempts. One such recipe which I had given up was “Sabudana Khichdi”. I have tried this recipe many times but was always disappointed.

They say -“Try and fail,but don’t fail to try”

I like this stuff alot…and wanted to give it one last try and it was worth it….this time, it was the best I’ve ever made. I had all smiles

Ingredients:

Sabudana – 1 cup
Groundnuts (roasted and crushed) – ¼ cup
Jeera/Cumin Seeds – 1 tsp
Green Chillies – 4
Potato – ¼ cup finely chopped
Curry leaves – few
Mustard seeds – ½ tsp
Oil – 1 tbsp
Sugar – 1/4tsp
Asafoetida/hing – a pinch
Lemon Juice – 1/2 tsp
Salt – as per taste

Method:

1.Wash and soak Sabudana overnight. Water should be just enough to soak it, too much will ruin the Sabudana.
2.Heat oil in a kadai, add Mustard seeds,Jeera, Green chillies,hing & Curry leaves
3.Add the potatoes and sauté till it gets cooked and then add the peanuts.
4. Saute the peanuts for about 3 mins , add the Sabudana,salt , sugar and mix well.
5.Gently sauté the Sabudana , the seeds may turn to look transparent. Once done sprinkle lemon juice & serve it hot along with sweet curd(Curd and sugar mixed together).

Sabudana has the tendency to stick to the Kadai, ensure it is sauted well.Adding coconut is also an option.It is easy to find this dish in any restaurants in Mumbai…but not anywhere else…atleast I haven’t found. Sabudana Vada is another yummy thingie:-P

Pav Bhaji

I was thinking of “Chaats” and my mouth started watering.Ummmmm…gosh!

Mumbai – the city never sleeps….I have fond memories associated with this place.In Bandra (Hill Road to be precise)there is this place called “Elco”…I guess they make the best Paani Puris and Pav Bhajis.I remember being charged Rs 56 ($1.12)for 6 Pani Puris…which is actually expensive as per Indian standards, coz you get Pani Puris for Rs 10 ($0.20)too.Though its expensive, its worth tasting it.The Paani…ie., the liquid was cold…thats how an authentic Pani Puri should be.

The other best thing to try is the “Pav Bhaji”.It is the quintessential street food.
Imagine butter toasted bun along with mashed vegetables with good amount of spices….with alot of flavouring agents….sounds yummy right?????

There are different kind of Pav Bhaji…the one without Onion & garlic is the Jain Pav Bhaji,Sada Pav Bhaji is without butter,Kada Pav Bhaji is without mashing vegetables.This one is the Mumbaiya Pav Bhaji by Sanjeev Kapoor…he comes up lovely recipes.Long back,I had seen this in Television in India …here it is for all…

Ingredients :

Butter – 1 tbsp for the Bhaji and good amount for toasting the Pav
Pav – as required (I dont get Pav here, so I used Hamburger buns)
Onions – finely chopped – 2-3 medium sized
Tomatoes – finely chopped – 3 medium sized
Tomato Puree – 1/2 cup
Ginger Green Chilli Paste – 2 tsp
Peas – 1/4 cup ( I use frozen peas as it is easy to cook)
Capsicum – finely chopped – 1/2 cup
Potato – 1 cup (boiled and mashed)
Cauliflower – 1/4 cup grated
Coriander leaves – for garnishing
Pav Bhaji Masala – 1 3/4 tbsp
Turmeric Powder – 1/4tsp
Lemon – 1 (cut into cubes)
Red Chilli Powder – 1/2 tsp
Oil – 1tbsp
Salt – As per taste

Masher – An equipment used to mash the veggies (Available in plastic,steel,wood).

Method –

1.Heat a mixture of Oil and butter in a Kadai.Add the chopped Onions and Ginger green chilli paste and saute till the Onions turn pink.
2.Add Tomatoes and cook till you get a gravy consistency.
3.Add Cauliflower and Peas.Let it cook for few minutes and then add the Pav Bhaji Masala,Tomato Puree,Red Chilli Powder & Turmeric Powder.
4.Mix the above well and leave it for a minute or two.Add Potatoes,Capsicum and li’l water (around 1/2 cup) and allow it to cook.Use the masher( this is used to mash veggies)and mash the vegetables.Don’t overdo it.
5.Add salt, add more water if needed.It should end up to a thick gravy.
6.Once done garnish with coriander leaves

For the Pav

Slice the Pav/Hamburger buns horizontaly, apply butter on both the sides and toast it on a Tawa (pan).

Squeeze lemon on the Bhaji and serve it with the Pav and chopped Onions.

I used the Pav Bhaji masala which was readily available at the Indian Stores.Instead of using all the Veggies, few selected ones make alot of difference.Also, instead of Mashing the boiled Potatoes, grating them is definetly better.Ensure you don’t overdo with the masher. The Capsicum is added in the last so that it remains a l’il crunchy.

In Mumbai, to make it spicy l’il bit of Red Chilli Powder is sprinkled inside the Pav and then toasted.Its yummmmmmy!!!!!

Dabeli

Long back, I was in Mumbai on an official visit.At about 1 in the morning,a friend of mine picked up Dabeli’s from the cafeteria…..it looked like Vada Pav to me….I din’t even know what “Dabeli”was.I saw the cafeteria guy make it in front of me and got a hang of the recipe.Jes to check on it, i spoke to my friend’s mom who shared her method. I also found an interesting version of the same in Tarla Dalal’s site….I tried her recipe with a l’il bit of addition and deletion which is mentioned below.

After coming here, I started cooking alot.I guess thats one good time pass too.
All of a sudden, I decided to make this to please my husband:-P.They say “The best way to get into a man’s heart is through his stomach”…and I think I already made my way:-)

Ingredients:-

Dabeli Masala

Jeera – 1/2 tsp
Dhania(coriander seeds)- 1/2 tsp
Red Chillies – 3
Cinnamon – 1 an inch length
Cloves – 1

Roast the above in a dry Kadai and grind it to a fine powder.

Filling

Potato – 1 large (Boiled and mashed )
Dabeli Masala – 1 tbsp
Jeera – 1/2 tsp
Cilantro/Coriander leaves – li’l
Tamarin & Dates chutney (Imly & Khajur chutney)- 1tbsp
Asafoetida -a pinch
Oil – 3 tbsp
Salt – as per the taste

1.Heat oil in a kadai.Add cumin seeds,Asafoetida,Potato & Dabeli Masala.
2.Saute well.Add salt & 1/4th cup water
3.Add the Tamarin & Dates Chutney,mix well and switch of the flame.
4.Add Cilantro/ Coriander leaves too.

Also required –

Hamburger buns/Pavs – 4
Oil/Butter – 2tbsp

Onions – 1 cup finely chopped
Sev – 1 cup
Roasted peanuts – 1/2 cup
Cilantro/Coriander leaves – for garnishing
Pomegranate seeds – 1/4cup
Garlic Chutney – 1 tbsp
Tamarin & Dates chutney (Imly & Khajur chutney) – 2 tbsp

Keep all the above ingredients ready

1. Slice the Pav/hamburger buns into half(Similar to Pav Bhaji’s Pav),apply butter on both sides and toast it on a pan.
2. On the lower half of the Bun/Pav, place one spoon full of the filling,peanuts,Onions,Pomogranate,Tamarin Chutney,garlic chutney,Cilantro/coriander leaves.Close it with the other half Pav/Bun.This would look like a sandwich.
6.Sprinkle Sev on the top and sides.

Hot Dabeli is ready to eat.Its definetly a sweetish dish.I have never found this anywhere else other than Mumbai:-) I am not quite happy with the pic,will change once I take a better one.