Recipe – No Cook Chana Sattu Barfi


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I had posted a few versions of chana sattu (roasted bengal gram flour) laddus earlier but didn’t post the barfi as the process is the same. Some friends wanted me to share it separately so here it is – the no cook high protein chana sattu barfi. The good thing with sattu is you don’t need to cook it again as its already roasted. You just use it as it is and that is why  these barfi can be made by even those who don’t usually cook or make Indian sweets.

Note – To make sattu simply fine grind the plain roasted Bengal Gram, either with or without skin. You can mix them too. That’s it. It is that simple. I have the method and the nutrition aspect of sattu discussed in an old post. Do look it up. 

You can also buy sattu from the market. Sometimes I buy organic sattu from Aadya or Just Organik, both sattus are fragrant and made from organically grown chana.

To make the Barfi take 1 cup of chana Sattu, 1 tablespoon of warm ghee (clarified butter), 1/4 tsp green cardamom and two tablespoons of fine shakkar or jaggery powder. Make sure to use jaggery or shakkar that’s not chemically treated. I’ve used Organic India’ powdered jaggery which is very good. 

Rub the ingredients together and mix well. There should be no lumps.

Grease a thali or tin lightly with ghee and spread rhe mixture evenly. Let it set for sometime. I keep for 15 minutes or so. Once set you can cut it in rectangular shape.

You can add powered almonds and chopped raisins too but I don’t always like add-on in the melt in the mouth barfi so keep it simple.

You can garnish with finely chopped dryfruit too. Like I did with almonds in some. 

Enjoy the high protein, nutritious, quick and easy Barfi at any time of the day. You can individually wrap them in butter paper as a lunchbox sweet or on the move energy sweet too. Best for small hungers when you are on the move. Ghee is good fat if used correctly and here we use minimal amount just to bind the mixture. 

Check out the other Sattu recipes on the blog too.

Recipe – Boozy Watermelon Granita


 

A juicy red watermelon at the counter made me realise that I never shared the recipe of this super delicious boozy Granita I made last year.  This frozen dessert is perfect treat in this searing heat, super refreshing and delicious.  Let’s say it’s a fancy version of your childhood favorite, the shaved ice with syrups. Barf ka gola.. kala khatta being my favorite. 🙂 

Making Granitas require no special skills, just a little patience, a fork and a deep dish like a loaf pan is all that’s needed. You can use cantaloupes, strawberries or any other fruit too but somehow watermelon is my favourite. Look at that color. Also, they are perfect to make granita with because they contain 92% water in the form of juice.

Go easy on Vodka or the Granita will become a slushy. I usually add it after first two scrapping. Never fails to give that robust flavor.

This one also has fresh ginger juice, crushed fresh mint leaves, lemon juice and zest, a touch of wild forest honey and Smirnoff. Go easy on Vodka or the Granita will become a slushy. I usually add it after first two scrapping. Never fails to give that robust flavor. You can use cantaloupes, strawberries or any other for this Granita and use Gin instead or Vodka if you prefer that.

Ingredients:

  • 1 small watermelon, peeled and deseeded
  • 130ml vodka
  • Zest and juice of 2 lemons
  • Honey as per the sweetness of fruit
  • Fresh crushed mint leaves
  • 2 tbsp fresh Ginger juice

Method :

Choose a ripe, juicy watermelon. Chop and take out the flesh in a bowl. Discard the seeds.

In a blender jar add chopped watermelon, mint, honey, ginger juice, lemon zest, lemon juice and half the vodka. Blend nicely till smooth. Do it in batches to get a even consistency. Remember that the frozen treats taste less sweet than unfrozen ones so add slightly more honey to the pureed fruit.

Transfer the puree into a large bowl then strain it through a seive into a deepd dish / cake tin or loaf tin. I used a 9″ loaf tin. Cover the baking tin with a cling wrap. Freeze it for 2-3 hours. 

Check to see if the ice crystals have started to begin. Take it out and drag a fork over the Granita to break the ice, scrape it from sides till you get to the less frozen parts,  cover and put it again in the freezer for 50 minutes. Do it a couple of times. During the second round add the remaining Vodka and mix well. You can use sugar, maple syrup or agave nectar for sweetening too. I like the taste if raw organic honey.

Repeat the process until the entire mixture is properly frozen and shaved. Store the Granita covered in plastic wrap till ready to use.

Scoop and serve garnished with muddled mint and chilled watermelon and lemon wedges.

 

 

 

 

 

Recipe – UP Style Crushed Garlic Pickle


Crushed garlic pickle with whole garlic cloves in a mélange of spices is a typical UP style pickle perfect for winter. The heat and piquancy from crushed green chilies,  lemon n mustard seeds makes it delightfully flavourful. The other spices add to the flavor.
Pickles are an essential part of Indian meals and every region has their own special way of pickling. In fact, each household has some secret ingredients that make a particular pickle unique in its own way. This particular pickle recipe is from my extended family in Allahabad. Pickles can spruce up the simplest of meals plus homemade seasonal pickles are probiotic and good aid for digestion and if you are a garlic lover like me this will be a game changer pickle for you. You all know about the health benefits of garlic but I love
the way it enlivens any savory dish with its bold flavor. The beauty of this traditional  pickle is the use of both whole and crushed garlic pods. It’s meaty and crunchy at the same time. So here is the heirloom recipe of desi lahsun ka achar from Uttar Pradesh. I learned it from my cousin’s wife who lives in Allahabad. It is a boon to have parents from two different states and communities. There is a wealth of heirloom recipes one can learn.
Read the entire recipe before beginning. 
Ingredients :
250 gm – Garlic pods ( pealed)
50 gm – Fresh Ginger root  (pealed)
8-10 – Fresh Green Chilies
2 pinches ( 1/4 tsp) – Asafoitida
1/2 tsp – Turmeric Powder
1 tsp – Kalaunji (nigella seeds)
1 tsp – Fenugreek seeds
1 tsp – Coriander seeds
1 tsp – Fennel seeds
1 tsp – Ajwain ( bishops seeds)
1 tsp – Cumin seeds
Juice of 2 Lemons ( keep the squeezed lemon aside)
Plain salt as required
Black Salt as required
200 gm -Mustard oil + 4 Tbsp
Method :
Collect all the ingredients at one place along with a dry clean glass jar to keep the pickle. Remember to keep your hands and all the utensils clean and dry. This will ensure the longevity of the pickle.
Select unblemished Garlic bulbs with pods of medium thickness. Peal them and keep aside.
Dry roast all the whole spices on low heat one by one till they become fragrant and remove in a plate. You can dry roast together too but I prefer to do separately. Slow roasted spices give the pickle its unique flavor which isn’t possible if you use them unroasted.
Once done let it cool completely and then grind 3/4 of the whole spices coarsely in a grinder. The remaining whole spices we will add as it is. Keep aside both the ground and whole spices.
Now, in the same jar coarsely grind 3/4 of the garlic pods along with the green chilies. use the chilies as per your heat thresh hold and make sure they don’t overpower the taste of garlic. We won’t use red chili powder in this pickle. Rest of the garlic pods will go whole in the pickle. This mixing of both the crushed and whole garlic enhances the taste.
Grate the fresh ginger root and keep aside. You can omit ginger if you wish. I know a few who do not prefer it in this pickle.
Once you juice the two lemons, cut the squeezed lemons in small pieces. throw away the seeds. Keep aside. Adding these small juicy lemon pieces will add the tangy flavor to the pickle. I make it without the pieces too but it brings a variety in taste with every bite if you add these.
Once everything is ready, keep a kadhai or wok on high flame and add the oil. Let it heat up nicely and smoke. This is important. Now, lower the flame to minimum. Take out 3-4 tbsp of oil and keep aside.
Add asafoetida and ground garlic, green chili mixture. Stir properly and then add the whole garlic pods too. Mix well and fry it properly on low heat. Keep stirring so that it
doesn’t stick to the wok or burns.
Add the grated ginger and stir properly.
Add turmeric powder, salt and stir. Salt will help it to soften and roast well. All these things like salt, oil, lemon help in preservation and this pickle can last minimum for an year but as it is considered heat generating so eat it in winter time only. 
The garlic soaks up the oil so don’t worry about the quantity. Mustard oil is good for health too especially in winters.
Once the mixture gets nicely roasted and gives out a sondha aroma it will begin to release the oil. At this point add the ground spices. Adjust the amount as per the garlic mixture. Don’t add too much. Add the whole spices too and mix well. 
Stir for a few minutes then add the lemon pieces and mix well. Add black salt at
this point. Be careful of adding both the salts. The plain salt should be less than black salt.
Now add the lemon juice and mix well. We don’t have to fry the mixture now. Just a few stirs and we are done.
Turn off the heat and remove the kadhai or wok on the counter to cool. It must cool completely before bottling.
Once the achaar is cooled spoon it in clean dry airtight glass jars. Add a little bit of the
reserved oil on top and close the lid tightly.
Keep it in sun for 4-5 days. Shake the bottle occasionally so that the ingredients mix well.
The pickle will be ready to eat after sunning. Enjoy it with bhakri or as an accompaniment to any main course.
Always use clean, dry spoon to take out the pickle for serving.
Let me know if you make this. Make your own pickles at home. They are much more healthy and nutritious than the market bought which are laden with too much oil, salt and preservatives.

Kali Gajar Ka Halwa |Black Carrot Halwa


 

It is an established fact that carrot halwa is the quintessential winter dessert in North India at least. Usually everyone makes the red carrot halwa, loaded with the goodness of juicy winter carrots, ghee (a good fat), and dry fruits but I absolutely love the black carrot halwa since my childhood. More than the red and the exotic white one which is sold only at Shirin Bhawan, Chandini Chawk, Old Delhi. In Allahabad, Lucknow and nearby areas it was made in many households on regular basis and was one of the top picks for the winter wedding season. It was also part of the Royal Awadhi cuisine.

In Delhi, the safed gajar ka halwa ruled until the red one came and dominated the market after the partition.

Even though it a specialty of Eastern UP, very few shops make and sell it. Kali gajar is not really black but of deep violet hue like the beetroot and is used in Punjab for the preparation of the delicious kanji, a mustard, ginger powder and rock salt-laced tingling appetizer. Interestingly this deep purple variety of carrot is the original carrot.

This traditional gajar halwa is one of the top ones in the lost recipes / delicacies of Indian cuisines. The richness of ghee helps in absorption of fat soluble vitamins in the pigments. Black carrot is rich in flavonoids and Antioxidant anthocyanins among other things. They are considered to be warming in nature and extremely healthy so the halwa was eaten as a tonic to boost the immunity. The halwa is less sweet than the red carrot and has a unique taste and flavor that you need to cultivate and once you do it will become one of your top choices.

For years I made this delicious exactly as I made the red carrot halwa and thought that the astringent taste was part of the package but then as few years back I came across Sangeeta Khanna’s recipe on her blog. I was surprised to know the reason for the strange taste and how the black carrots mask the sweetness of the milk unlike the sweet red ones when cooked in full fat milk. So I learned how to get rid of the problem. It was a game changer for the dish I so love. So, the recipe I am sharing is originally hers and you can find it HERE too.

The Kali Gajar Halwa is rich in ghee ( clarified butter) which is essential for the absorption of fat soluble nutrients of the pigment. So, do make this mouth watering dish before the season for black carrots is over.

Ingredients:

1 kg cleaned peeled and grated black carrots
1 Liter full fat milk reduced to make about 200 gm rabdi like thick consistency)
200 gm sugar
60 gm (2-3 tbsp) ghee or a little more
chopped nuts, raisins for garnish (I usually prefer it without any add-ons)

Method:

Wash, wipe, peel and grate the carrots and keep aside. I usually use a plastic bag over my hands while grating as the pigment is hard to wash off. Be careful of it staining your clothes etc.

( Side note -My aunt used to say one should always use straight carrots and not the deformed twisted ones. I asked her the reason and she gave some popular story about the root resembling the phallic shape and considered aphrodisiac.)  😀 

Take the full fat whole milk in a thick bottom pan and bring it to boil. Now, reduce heat and let it evaporate and thicken while you prepare the carrots. Keep stirring now and then. I absolutely detest khoya or mawa so never use it. It also changes the original subtle taste which is a complete no no. No shortcuts to good food.

Heat a broad thick bottom pan or wok  on medium flame and generously smear it with ghee. The wok must be large enough to comfortably contain all the grated carrot.

Slid in the grated carrots and stir vigorously for five minutes or till the carrots wilt and reduce. Now, tun the flame to medium and keep stirring. The beautiful flavors will get locked in as the carrots get a little seared. They will get a glorious sheen when this happens.

Once the grated carrot reduces in volume and becomes shiny soft you can mash it a little to get a smooth texture or leave it as it is for that authentic granular texture. I don’t mash the carrots as it is the shredded texture that gives the dish its character.

Add the sugar and mix well. Keep stirring and cooking till all the water released from adding the sugar evaporates. The mixture will become glazed and shine.

By now the milk would have reduced to the required consistency. Stir and scrape all the thick malai from the sides of the pan. Turn off the heat and remove it from stove. Add the thick evaporated milk to the carrot mixture and mix well. The milk will take on the gorgeous purple hue of the carrots and the kitchen will become fragrant with the aroma and the halwa won’t get the .astringent taste either.

Cook till all the ingredients come together in a mass. The mixture will usually leave the sides. Roast it a little more and remove from heat. 

Garnish with chopped blanched almonds, raisins etc if you desire. The halwa is best served hot.

I can assure you that you will definitely go for another helping.  Do let me know if you prepare this.

Recipe – Kokum | Kokam Sharbat


The temperatures are soaring in Northern India and Delhi is sizzling at 46 degree Celsius. I am keeping myself hydrated with various sharbats and Kokum is one my favorites. It keeps the body cool and is anti inflammatory. Kokum juice has other health benefits too but I love the tangy sweet taste of this delicious sharbat and make it often. I use kokum or aamsul, also known as Malabar Tamarind,  as souring agent too. We made kokum saar too sometime. It tastes amazing and helps aid digestion too. Will share a recipe soon.

Kokum|kokam, Garcinia indica, belongs to Mangosteen family. It is native to the western coastal regions of southern India and used extensively in the cuisines of Gujarat Maharashrta and several southern states. The fruit is usually sold as a dried dark purple to black rind or as semi wet sticky curled edges. When added to food it gives the dish a pinkish purple color and a sweet/sour taste. It is slight astringent in nature too.

Dry Kokum With salt on left and With out salt wet kokum on right.

As fresh kokum is not available in Delhi I use the dry one. I have two batches of it, one is dried with salt and the other is plain semi dried fruit petals which I use to make sharbat. I avoid buying the readymade concentrate but if fresh or dry kokum is not available in your area please feel free to use the market bought concentrate. Add roasted cumin powder, crushed mint, black salt to the sharbat and sip the tangy sweet goodness on hot summer noons. Trust me there is nothing to beat this drink. Use it for Margaritas and other cocktails. It pairs well with rum and vodka. Here is an Ice Tea Recipe with Kokum.

The semi dry or dry kokum petals have a very strong sour taste so they should be used with care. The dry kokum tastes very sour and astringent but has a sweet aroma. The fresh fruit is sweeter. The very dry kokum petals will give you a muddy and reddish brown colored sharbat but the

Kokum sharbat concentrate can be stored in the fridge in an airtight glass jar for a maximum of 3-4 weeks. Use clean dry spoon to use it whenever required.

Kokum Sharbat

Ingredients :

1 cup – Kokum

1.5 cups – Sugar

1.5 cups – Water

1 tsp.  – Black salt

2 tsp. – Cumin powder

1 tbsp –  Crushed mint leaves

Method – 

Wash and soak dry / semi dry kokum petals in 2 cups of warm water for 2-3 hours.  The petals will soften and will leave a deep reddish or deep mauve wine color.

Strain  the water and keep it aside. Now Mash the kokum with hand or blend in a mixer.

Add this mixture to the reserved water and put it over medium high flame. Add the sugar and stir nicely till it dissolves completely.  Cook for another 2-3 minutes till the liquid thickens a bit and comes to a syrup like consistency then turn off the heat.

Let it come to room temperature then sieve it through the strainer. Press the crushed kokum with the back of the spoon or with fingers to extract all the juices.

Add black salt, roasted cumin powder, black pepper ( optional ) and stir. Your concentrate is ready to be bottled.

To make the sharbat, take 2-3 tsp of kokum concentrate ( as per taste) in a glass and tip in chilled water and a little of crushed mint leaves.  At this point I empty an ice cube tray and fill the slots with this sharbat instead of using ice for the drink. Ice more flavorful. dilutes the drink so ice cubes made of sharbat make it.

Once the cubes are set we are ready to make the sharbat.

In a glass pitcher add kokum concentrate depending on how many glasses you need to make. Add chilled water and crushed mint leaves and give it a nice stir.

Take the serving glasses and  salt the rims by taking some pink or black salt in a plate and inverting the wet rims on it.

Gently pour the sharbat in the glasses then add the sharbat ice cubes to it.

Serve Chilled.

 

Method – 2 

Sometime I don’t boil the Kokum and juice to make a concentrate. I just soak the kokum in just enough water to cover the fruit petals for 4-5 hours or overnight inside the fridge then rub the kokum with fingers to extract all the flavor. Then strain and add boora cheeni or jaggery powder, roasted cumin powder, black pepper powder, crushed fresh mint leaves, kokum ice cubes and more water then stir to make a quick sharbat.  It tastes equally good.

You can also put one kokum in a glass of water and soak for half an hour, add salt, cumin  powder and drink that water too as an aid to digestion.

 

Kokum Iced Tea

Do try this concentrate to make mocktails, cocktails and Ice teas. You will definitely love the delicious and flavorful taste.

Do away with market bought drinks and invest some time in our indigenous and traditional drinks.

 

 

 

Recipe – Apricot |Khubani ka Sharbat


Summers are the best time to have these excellent sherbets or sharbats made from fresh fruits. Some are chopped, pulped and boiled with sugar then strained while some others are raw. I prefer them uncooked but then do they become ras or juice rather than sharbats? Perhaps, they do. I will share both the methods here though I did not cook the apricots here. In case I was using the dried ones then soaking and cooking to make a concentrate would be a good idea.

These gorgeous sweet and juicy apricots or khubani came via Farmer Uncle straight from the Singha Farms (orchards) in Kothgarh, District Shimla, Himachal Pradesh, India. The fruit is chemical residue free and one can feel the difference in taste between these and the ones I buy from local markets in Delhi. There are some more apricot recipes that you can check HERE. and HERE .

I over indulged myself  and while I was licking off the dripping juices I got reminded of the old old days when I was young and partied hard whenever I could. It reminded me of Qamar al-deen, an apricot nectar beverage from Middle East made with a specific variety of apricots, orange blossoms, and sugar. Or, I think it was called lavāshak Qamaruddin made from apricot fruit leather. The beverage in itself was heavenly but the cocktails made from it with Vodka/Gin/White or Spiced rum were killer.

This recipe is simple and brings out the flavor of the fruit. You can also turn it into a slushy or a sorbet.

Ingredients :

Fresh Apricots / Khoobani – 8-10 medium size

Lemon Zest – 1/4 teaspoon

Fresh Lemon juice – 3 -4 tablespoons

Jaggery powder / Sugar – As per taste ( depends on the sweetness of the fruit)

Rock Salt – 1/4 tsp

Water – about 3 cups

Fresh mint leaves – 3-4 muddled

Method 1:

Wash and pat dry the apricots. Pull them in half and remove the stones.

Chop them roughly and put them in a blender jar and blend.

Once the mixture is smooth and nicely blended strain it through a sieve in a pitcher. Rub the pulp with back of a spoon so that all the pulp san the tough fibers goes through the sieve.

Add a cup or two of water to dilute the concentrate and add lemon juice, lemon zest, salt and jaggery powder or boora cheeni/ sugar.

Mix it well then pour some of the sharbat in an ice cube tray and freeze.

Add fresh muddled mint leaves to the remaining sharbat and chill it.

Once the cubes are frozen, add them to the chilled sharbat and serve.

 

Method 2 – Soak the dry seedless apricots overnight and pulse the swollen fruit in the blender with a little water, lemon juice and sugar the next day to make a paste.

Strain it into a pitcher, add water and mix well. Serve chilled.

If you are in a hurry then you can soak the apricot leather or dried apricots in hot water for  3-4 hours or just boil them a little to soften them with sugar and water over stove top ( like a compote) then cool to blend. Add more water to dilute as per your liking.

You may add a little orange blossom water to it before serving. You may also add Gin / Vodka / Spiced or White Rum to make a cocktail.

You can use tamarind paste instead of lemon to make Imli Khubani ka sharbat.

To make the tamarind Apricot Sharbat you need :

Ingredients:

Dried apricots –  250 gms (soaked overnight & deseeded)

Imli ka gooda (Tamarind pulp deseeded) – 250 gm

Boora cheeni – 250 gm or as per taste

Water – 1 litre

Rock Salt –  1 tsp –

Method :

In a blender add dried soaked apricots & tamarind pulp. Blend well then strain with a sieve. Set it aside. In a heavy bottom pan add sugar and water, mix well and cook until sugar is dissolved. Now add the apricot pulp and mix well. Cook on medium low flame for 5 minutes then turn off the stove. Let the mixture cool down.

Add required concentrate to a pitcher, add salt and crushed mint leaves, add more water if needed and adjust sweetness if required. Place it in the fridge to chill.

In a serving glass, pour the sharbat, ice cubes. Stir well and serve.

Always use fully ripe juicy apricots. Ripe apricots are soft to touch. They should be firm, and orange gold in color.

Recipe – Cooked Sweet And Sour Raw Mango & Onion Chutney


 

Though there are hundred of recipes for mango relish and chutneys made with raw mangoes this one is unique because it uses red onions unlike the other cooked sweet and sour chutneys with raw mango and jaggery.

I learned it at my in-laws’ house where every summer my MIL would make this lip smacking chutney and we devoured it with parathas, missi roti, cheelas, poori or curd rice or just licked it off the spoon. I was surprised how the onion gave a unique flavor to the chutney. I had not eaten or seen this earlier but  found that it was regular summer special in her village in Una district of Himachal Pradesh. Many other areas in Punjab too had a slightly different version of it.

This chutney can stay in the fridge for at least a month. Always choose unblemished raw mangoes for this, a bigger variety is better but you can use any local variety. I use pure organic jaggery for it. Unfortunately you can’t replace it sugar. The texture and taste will completely change. It is advisable to make it in an iron wok or kadai to get the maximum benefit and taste.

It is a simple recipe to follow.

Ingredients:

Raw Mangoes -1 kg

Pure Jaggery  – As required. It depends on how sweet you want the chutney to be. The taste should be a perfect balance. 100 gm is usually good.

Red Onions – 4 large

Black pepper corns – 8-10

Red chili powder -1 teaspoon

Asafoetida –  1-2 pinch

Cumin Seeds -1 teaspoon

Vegetable Oil – 3 tablespoon

Broken Dry whole red chili – 1-2 (remove the seeds)

Salt – to taste

Method:

Wash, peel and slice the mangoes in long pieces.

Peel and cut the onions in thin slices.

Grate the jaggery and keep aside.

In an iron wok / kadai  or heavy bottom pan heat the oil,  once the oil is hot lower the flame and add cumin seeds. When the seeds begin to crackle, add black peppercorns, whole red chili and onion slices. Add asafoetida or hing and stir.

Cook on low medium flame till the onions become a nice golden brown then add sliced raw mango. Mix all the ingredients properly and add salt, chili powder. Mix the spices well so that all the mango pieces get properly coated.

Cover with a lid and cook on low flame till the mango slices become soft. Keep stirring in between.  Once the pieces are soft yet firm add the grated jaggery.

The amount can vary according to the taste but keep in mind that there should be a perfect balance of sweet and sour. I prefer it less sweet and more spiced.

Cook the mixture on low heat and keep stirring so it  doesn’t stick to the pan bottom. Check for the spice, salt sweetness and adjust if required. While cooking make sure that the mango slices retain their texture. They shouldn’t become a mush.

Once the jaggery melts properly and everything gets mixed nicely turn off the gas and let the chutney cool. Spoon in the chutney in a clean and dry jar and put the lid on.

Always use clean, dry spoon to take out the chutney.

 

Indian Cottage Cheese (Paneer) In Spicy Arrabiata Sauce


Arrabiata Sauce is one of my favorite sauces and I use it for pasta especially Penne  and for many other dishes. It is healthy, full of texture and color and easy to prepare.  The one thing that makes it distinctly different from other tomato based red sauces is the chili factor.  The crushed red chili flakes or the fresh ones that are added whole or chopped give life to the classic marinara sauce that is the base sauce for Arrabiata.

Also a good amount of olive oil works best for the sauce. Cooked or heat processed tomatoes contain more lycopene, because cooking helps to release lycopene from the tomato cells. Lycopene is fat soluble, so it helps to cook it in oil, such as olive oil. Presence of peperoncino (chili flakes) gives it a defining characteristic (and a lively kick). I add basil and coriander to enhance the taste.

The main ingredients for Arrabiata are tomatoes and garlic. Those  who love garlic like I do can use it as a main flavor in this recipe.  I use fresh ripe plum tomatoes to make the Concasse for this sauce. Canned tomatoes aren’t something I use at home.

Arrabiata sauce goes very well with Indian cottage cheese or Paneer and we all love it. I am not a big fan of paneer but I do love a few dishes made with it. This is one of them. I also make the same dish in classic marinara or just the concasse with lots of fresh green chilies added with an Indian twist to the seasoning.

The basic ingredients for the Arrabiata sauce  I make for this particular dish are :

Tomato Concasse – 400 gm approx

Garlic-  medium size 8-10 pods ( peeled and finely chopped)

Red Onions – 2 medium, finely chopped

Fresh coriander greens (with tender stems) –  5 table-spoon ( finely chopped)

Crushed red pepper flakes – 1 teaspoon or fresh red pepper -2-3

Olive oil –  2-3 table-spoon

Black Pepper – freshly crushed 1 tea-spoon

Cumin Seeds – 1 teaspoon

Salt – to taste

Tomato sauce – 6 tablespoons

Dried Bay Leaves – 2

Fresh Basil Leaves – 3-4

Salt – to taste

Indian Cottage Cheese/ Farmer cheese / (Paneer) –  400 gm ( preferably home made but you can use market  bought too.) Chopped in cubes and placed in warm saline water

Method :

Warm the olive oil or any other vegetable oil / butter in a thick bottom pan.

Add the cumin seeds and bay leaves. Once the cumin begins to crackle, add garlic and roast a little till it changes color slightly. Add whole / chopped red pepper or chili flakes to perfume the oil. Keep the flame low so as not to burn anything.

Add the chopped onion and stir. Cook until onion softens.

Add the tomato concasse ( canned tomatoes/ store bought concasse) and give it a nice stir. Let it simmer on low medium heat as you stir occasionally with a wooden spatula or spoon. Let it cook on  low heat for 30 minutes or till it reaches your desired consistency.  I keep it thick gravy like. Add basil leaves and fresh chopped coriander. Give it a stir.

Add salt, tomato sauce and freshly crushed black pepper. ( Be careful of the heat threshold )

Taste the sauce and add anything you feel is lacking.

Once the Arrabiata sauce is ready add the cubes of paneer ( Indian Cottage Cheese) in it and stir gently to cover the cubes uniformly in sauce. Let it cook for ten more minutes. Add warm water if the sauce is too thick. If it looks thin simmer a bit more.

Serve hot with sourdough breads, garlic breads, phulka or paratha. I sometimes just eat a bowlful of it on its own.

(I had posted an earlier version of this dish in 2010 that I have removed)

Spicy Tangy Kathirikai Gothsu | Brinjal Gothsu


There are some dishes which remain a favorite no matter what. They are soul food you can eat anytime, any day. Amti bhat, Varan bhat, Poori allu, ammras poori, Avial and Brinjal Gothsu to name a few.

I’ve never eaten kathirikai ghotsu with venn pongal sadly but I love it with idli, dosai and plain steamed rice with a dollop of warm ghee on top. A burst of spicy tangy flavor that is out of this world. It is a perfect side dish. I am anyway not so fond of sambar so this is my go to dish. Kathirikai gothsu/gotsu is a typical TamBram dish but other communities across South India also perhaps make it.

I love eggplants and I find that here the flavors are perfectly balanced. The jaggery and tamarind combination I use in khatte meethe baigan sabzi too. The recipe is quick and easy to make.

Usually I use sambar onions ( shallots) for this but here I have used the local red onions and instead of moong aal I have used te ink lentil or malka daal.  It is fun to experiment with food and I am a bit easy going in the kitchen so whatever is handy is used. So you can say it is my version of brinjal gothsu.

 

Ingredients :

Brinjal/Eggplant/Baigan/Kathirikai – 1 large diced into cubes (approx 1 cup)

Sambar onions ( shallots) 8-10 quartered or Red onion – 1 -2 chopped (approx 1 cup)

Tomato – 1/2 cup chopped into cubes

Ginger – 1 inch grated or chopped fine

Curry leaves – 2 sprigs or 8-10 leaves

Green chili – 2 slit lengthwise

Jaggery – 1 tablespoon

Tamarind water – 1/2 cup

Mustard seeds – 1/2 tsp

Oil – 1 tbsp (traditionally Sesame oil is used)

Coriander leaves and tender stems – 2 tbsp chopped fine

Moong dhuli or malka daal (Soaked for half an hour) – 2 tbsp

Sambar Powder – 1 tsp ( you can make your own Gothsu Podi too but I don’t know how to so use sambar powder instead)

Turmeric Powder -1/2 tsp

Hing / Asafoetida – 1/4 tsp

Salt and Water – as needed

 

Method –

Cut the vegetables and soak the brinjals in water to which a little salt is added. Soak a lemon size ball of tamarind pulp in warm water to loosed it up. Keep aside.

Collect all the required ingredients and put pressure cooker on medium heat. Once the cooker is hot add some oil ( I used Saffola gold). Add mustard seeds to the hot oil and when they crackle, add curry leaves, hing, onions, ginger and green chili, stir rill the onions are translucent and light golden in color.

Now add the chopped tomatoes. Give them a stir and let them cook for a minute. Add chopped brinjal or Kathirikai and stir on medium high flame till the color of the brinjal skin changes a little,

Add the soaked moong or malka daal. I added it to provide a base to Gothsu. It tastes good too.

Squeeze the tamarind ball to extract all the pulp into the water and the tamarind water, turmeric powder, sambar powder, salt, jaggery to the vegetable. Mix properly.

Close the lid of the pressure cooker and cook the gothsu for 2-3 whistles.. Turn off the gas and let the pressure release naturally.

Open the lid carefully and give gothsu a gentle stir. Add chopped coriander greens and spoon it in a serving dish.

Serve hot with rice, idli, pongal, dosai or even phulka. Don’t forget to add a dollop of hot ghee on top of gothsu when serving.

Note –

You can char roast the brinjal on direct flame and mash it a bit or fry the chopped brinjal pieces and use for Gothsu too. You can also make the Gothsu in a pan instead of cooker.

You can make your own podi or Gothsu powder instead of using Sambar powder. I usually make the sambar powder at home but here I have used MTR one.

I sometime add chopped carrots, peas or french beans to it just coz I like the taste but mostly I keep it simple.

Do let me know if you make it.

Dahi Gujiya | Lentil Dumplings In Sweet Spiced Yogurt – A Festive Recipe


I have not been keeping too well and that is affecting  my writing and other projects badly. Made these traditional UP style dahi gujias for Holi but never got a chance to post the recipe. My apologies for this late post.

Dahi gujia can be called sibling of dahi vadey/dahi bhalle. Melt in the mouth, delicate lentil dumplings especially made in the shape of gujia during festive or auspicious occasions like weddings etc. It is also a Holi specialty in parts of Uttar Pradesh. A bit tricky to make,  it takes a bit of patience and practice to make these. The gujias have a little stuffing inside them unlike the usual dahi badey. Served with sweet tamarind sauce or sonth and ground spices this remains one of my favorite dishes in any season.

I remember my mother making them and arranging them gently in a large ceramic pan then pouring the chilled beaten curd over it and let them rest a while to soak up the curd. She would then decorate them with ground spices and sauces. The gujiyas were so tender hat they would break at the slightest touch. The trick to this softness lies n the making of Peethi or ground lentil paste.

One must keep in mind to soak the daal  for minimum 4-5 hours preferably overnight. Grind the daal with minimal water to make a whipped cream like paste. It should be airy and light. Check the lightness of the paste by dropping a little batter in the glass of water. If it floats then it is ready to use. Soaking the fried gujias in hot water for a minimum of 30 minutes is essential too. This will help them to fluff up to double the size and remove excess oil too. They can them be gently squeezed and used. One can refrigerate the fried gujias for at least and use them later too.

Ingredients :

For Gujia :

Urad daal (Dhuli) | Split skinned black lentil – 250 gm

Oil for Frying

For stuffing :

Ginger grated and julienne – 1 inch piece

Chironji – 1 tsp

Raisins – 10-15

Freshly Crushed black pepper – 2 tsp

You can add crushed cashews too. I do not.

Other ingredients :

Home cultured Yogurt /Curd /Dahi – 500 gm

Sugar – 1 tbsp

Salt – to taste

Sweet Tamarind Chutney  Sonth – as required

Green Coriander \ Mint Chutney – as required

Roasted cumin seed powder – as required

Salt – as per taste

red chili powder – as per taste

Asafoetida – 1/4 tsp

 

I just realized I forgot to add the process pic of frying the gujia. Sorry about that. 

Note to self and Tip – when planning to post on blog save pictures separately from Instagram. lol .. here is the pic from the story I rescued. You know where it should have gone in the collage.

Process : 

Wash and soak the skinned and split black gram daal overnight.  In the morning remove excess water and grind the daal into a fine paste ( it should look like whipped cream.) Add a little water to the daal while grinding if it is too thick but the batter should not become runny.

Take it out in a large bowl and whip it with fingers too to incorporate air into he batter. This will help the gujia to stay light and fluffy.

Now, add oil for frying in a kadhayi / wok and put it on medium high flame. Meanwhile in a shallow large bowl take water(not boiling) and add hing/asafoetida and salt to it. Mix well and keep aside.

Spread it into a round shape of 4-5 inch diameter with your fingers. Add a little of stuffing and gently fold the batter with the help of the sheet to make the crescent shape gujia. Join the edges by gently pressing with fingers.

Lift the gujia with the sheet n your left hand and flip the gujia gently in to your right hand. Gently slide it into the hot oil. Be careful while you do this step.

You can make these gujias on your palms too but that requires skill and practice.

Fry it till its color slight golden brown. Remove excess oil and drop it gently into the bowl of hot water.

Repeat the steps for frying all gujias and place them in salted hing water for 15-20 minutes to absorb the flavor. In another bowl beat the chilled yogurt . I prefer to use home cultured one but you can use the market bought one also.

Once it it nicely whisked, add sugar and mix well. The consistency should be flowing but not really thin and runny.

Take out one gujia at a time and gently press it between palms to squeeze out water. Place the gujias in a shallow dish and pour the beaten yogurt on top soaking them well.

Decorate with tamarind sauce and green chutney. Sprinkle roasted cumin seed powder, red chili powder and black salt over it and chill.

Serve when desired. You can also keep the curd separately and make individual servings by putting a little curd as base in a plate then adding 1-2 gujias and spooning some more curd on top. Garnish with ground spices and chutneys before serving.

I make the usual dahi bada with the same mixture many times in summer. It is a complete lunch for me at times and one of my favorites too.

Do give this a try and let me know your experience.