Lotus Stem / Kamal Kakdi / Nadru Shami kebab


One of my favorite vegetables is lotus stem / kamal kakdi / bhee or nadru as it is called in Kashmir. Versatile and deliciously crisp and with a lovely pattern inside this rhizome can be used in curries, stir fry, kebabs, koftas, pickles, chips, honey glazed crisps, stews and much more. I have a recipe of Kashmiri Nadru Yakhini that you can try. Lotus stem is also very high in iron, calcium and dietary fibers.

The vegetable loses color very fast when peeled and cut so it is better to keep it in water. It also has a short shelf life so needs to be refrigerated. The tender fresh lotus stem oozes out a milky substance that’s the sign if freshness. Choose the creamy white, unblemished ones.

Nadru kebab or lotus stem kebabs are an exotic starter for the vegetarians. Many people think that vegetarian kebabs are an oxymoron but the vegetarian kebabs are as delicious as their cousins and are light on palate too.   So what if they do not come from the lamb shoulder (Gosht). If made correctly you can not tell the difference between a mutton shammi and a bhee shammi. That’s how delicious they are. It is amazing what all you can do with it.

So, let us get straight to the recipe:

Ingredients – 

Tender fresh Lotus stem – 3-4 small

Boiled Potato – 1 medium size

Ginger – 1 tbsp, finely chopped

Green chilies – 2-3, finely chopped

Fresh coriander leaves – 2 tbsp – finely cjhopped

Ghee – for shallow frying

Cloves – 4-5

Black cardamom – 2

Green cardamom – 3-4

Cinnamon stick – 1 inch

Bay leaves – 2

Black peppercorns –  6-8

Freshly ground pepper – 1/4 tsp

Kashmiri red chili powder – to taste

Garam masala powder – 1/4 tsp

Chaat masala – 1/4 tsp

Roasted cumin powder – 1/4 tsp

Salt – to taste

Clove, nutmeg and mace powder 2-3 pinches

Fennel powder – 1/4 tsp

Onion -1 medium

Bread crumbs or Popped amaranth seeds – for coating (optional)

Sattu / roasted chana dal power – 2-3 tbsp or as required.

Steps :

Choose the lotus stem that is sealed from both end to avoid dirt inside. Prefer the tender ones as they will be less fibrous and easy to cook.

Wash, peel and cut the lotus stem in 2 inch cubes. In a pressure cooker add the cubes with all the whole spices and just enough water to cook. ( The bhee should be submerged). Give it 2-3 whistles. It should break easily but still be firm.

Meanwhile thinly slice the onions and fry them in a little ghee till they are crisp. It should be done on low flame to ensure even browning. Take them out and make a paste of these crisp onions on a silbatta or roughly grind. This is optional and you can add finely chopped raw onion to the mix or avoid it too. Browning of onion gives the kababs a nice taste.  1-2 tbsp of this paste is enough.

Drain the water and whole spices, cool and grate the lotus stem. Also grate/ mash the boiled potato.  Grating the lotus stem helps it retain the meat like texture.

In a large bowl, add the grated lotus stem, potato, green chili, chopped ginger, coriander greens,  onion ( chopped or browned paste) all the powdered spices, salt, sattu and mix properly. Adjust the spice threshold and the salt at this point.

Make walnut size balls and flatten them to make shammi kababs. Roll them on bread crumbs or crushed cornflakes or popped ramdana as I did. You can omit this step too. The coating makes the kebabs crisp.

Heat a non stick taw or  frying pan and add some ghee to it for shallow frying the kababs. Keep the flame to medium so that the kebabs get cooked properly from inside too.

Place one kabab to test that it retains the shape, if it does add a few more but DO NOT crowd the tawa as the ghee temperature will lower and the kebabs won’t fry properly.

If the kabab breaks, add a little more binding to the mixture.

Once the kababs turn nice  brown from one side, flip and let it brown from the other side as well.

Take them out on absorbent paper to remove excess ghee.

Serve these delicious nadru shami kababs with mint coriander green chutney, onion rings and lemon quarters.

Note :

Use ghee, it is the game changer. No compromise on this.

I usually add soaked chana dal to the  lotus stem while boiling and grind it on sil batta instead of using gram flour ( besan) or sattu. If you wish to make it with chana dal, soak 1/2 cup chana dal for 2-3 hours and then add to the lotus stem and whole spices while you pressure cook.  Once cooked, take it out and grind. You can also roast the dry dal and grind to a coarse powder and add. I like the taste of sattu but omit if using chana daal.

Onion is optional too. The kababs taste awesome without it too.

Some people blend the lotus stem mixture to a fine paste for kababs but I prefer them to be a little meaty. Grating is a better option in my opinion.

I don’t add too much potato, just enough to help in binding.

If you make these do let me know your experience.

bon appetit


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Spiced Apple Chutney With Caramelized Onion, Indian Gooseberry & Dried Figs


 

Autumn is a beautiful season and fall recipes warm the cockles of my heart. The market is flooded with variety of apples and the Indian Gooseberry is in the season. I usually make Amla Jam / Apple Jam or a combination but it has been years since I did a proper spiced apple chutney. A perfect accompaniment with roasted chicken, lamb, tenderloin, ham slices, pork chops, pan seared lamb or salmon,  or cheese slices especially Cheddar. You can eat it in sandwiches, quiches, vegetable tarts, parathas or anything that could do with a flavor lift. Add it to your overnight oats bowl, smoothie bowl or parfait if you desire.

Sip a glass of warm mulled wine with a cheese and meat platter served with this lip smacking chutney and you are set for the holiday season.

I have a large quantity of Organically grown, chemical free super sweet and crisp Kinnaur red delicious apples from Farmer Uncle and some sour sweet golden apples lying at home.

Apart from snacking on these daily I am slowly doing some dishes with them.

This chutney is one of my favorite and tested recipes. It is hot, sweet, tangy and stays for at least a fortnight on the table.

Apples have a good amount of pectin in them so the chutney gets a great texture. I have not peeled the fruit but you can.

Two things that make this chutney flavorful without masking the flavor of the fruit are Indian gooseberry/Amla and caramelized red onions. You can omit them if you wish and the chutney will still taste awesome. If you use vinegar or apple cider then omit the lemon juice. You will have to adjust the spice threshold, sugar etc as per your taste. I prefer the natural sweetness of the fruits so add less sugar.

Spiked with the warmth of fresh ginger and the heat of red chilli this chutney is a complete winner.

Here is what you need to make it.

Ingredients : 

Apples (Use the ones available in your city), cored and peeled – 1 kg

Indian Gooseberry / Amla, chopped fine – 4 Large

Dates, pitted and chopped – 1/4 cup

Dried figs, chopped fine – 1/4 cup

Sultanas / Raisins – 150 gm

Fresh ginger root, peeled and grated – 3-4 tbsp

Lemon Juice – 3-4 tbsp (adjust as per taste if apples are not sour)

Shakkar/ powdered jaggery / granular sugar / soft brown sugar – 150 gm

Garlic cloves, chopped – 4

Onions, thinly sliced – 300 gm

Cloves- 8-10

Black peppercorns – 10-15

All spice mix – 1/2 tsp

Bay leaf – 1

Homemade garam masala powder – 1/4 tsp

Salt – As per taste

Fresh Red chilli pepper / Red jalapeno, chopped fine – 2-3

Red chili powder  / cayenne pepper / chili flakes – as per taste

Lightly roasted and ground fennel and cumin seeds – 1 tsp each

Oil – 1 tbsp

Steps – 

Cut, core and chop apples in small cubes. Peel them if you desire.  Add the lemon juice to the chopped apples so that they retain their whiteness.  Add sugar to them and mix well. Let them rest till you caramelize the onions, so that the juices are released.

Coarsely pound cloves and black peppercorns.

To caramelize Onions : Heat oil in a thick bottom large sauce pan and thinly sliced onions.  Fry them on slow medium heat so that they get evenly caramelized. I add a little salt to hasten the process. Once crisp and browned remove them to a plate and when they cool a bit crush them with fingers. (Will add pic later. Forgot to take)

In the same pan add the coarsely ground roasted cumin fennel powder and let it sizzle.

Add crushed onion, garlic, ginger, finely chopped red chili, bay leaf, dried figs, apple sugar mixture, amla, sultanas, dates, raisins, ground clove+black peppercorn and let it all cook on steady simmer on medium high heat. (Add vinegar or apple cider if using at this point.)

Keep stirring so that it  doesn’t catch or burn on the bottom of the pan. Once the apples soften and resemble a puree, add the salt, red chili flakes, chili powder, all spice mix, garam masala and mix well so that the spices coat the fruit properly.

Let it simmer on low heat til it reaches a jam consistency. Keep stirring in between and you will notice the change in texture and consistency. It will become syrupy and the apples too will become caramelized.

Once the chutney has thickened draw the wooden spoon across the chutney and if no liquid fills the gap then it is ready. Otherwise cook for some more time.

Turn off the gas and let it rest for 10 minutes in the pan.

Spoon the warm chutney in sterilized or clean glass jars and seal and store.

Once open, use within a fortnight and keep in the fridge. Though I usually don’t refrigerate.

Enjoy this perfectly savory and chunky side to your meals.

Indian Masala Omelette With Multi Grain Paratha And Spiced Apple Chutney

Note : You can keep this chutney a little syrupy too. Makes it easy to spread. I have kept it dry for a purpose. Add 1/2 Cup –  Fresh Apple along with chopped apples if you like a wet chutney.

Festive Recipe – Traditional Besan Laddu


 

There is no mithai more soul satisfying than perfectly made besan laddoos. I make the rawa – besan laddoos and besan barfi too but these remain my first choice. Over the years I have perfected the texture and taste of these laddoos so sharing my recipe.

Use of home made tagar or boora is the secret to the goodness of these laddoos. If I am unable to make tagar at home I go for organic, chemical free pure bura/boora. Powdered granular sugar is no match to this and isn’t used in the original prasad laddoos.

My mother is from Banaras and she fondly remembers the Sankatmochan laddoos. The subtle flavor of those besan laddoos have a mild fragrance of  tulsi ( Holy Basil) leaves which are kept along with the prasad in a palm leaf box. Usually when I make them I keep a few tulsi leaves in the box in which I store the laddoos. Just for sentimental reasons.

If you have been to Sankatmochan Mandir then these will bring back the memories for sure. Though every place has its unique experience and no laddoos can taste like the ones you get there, these come close to having the real ones. Maybe it the essence of the place that makes them very special. Do visit the mandir once at least. Everyone should experience Banaras at least once in a lifetime.

The last time I tasted Sankatmochan laddu was in March 2016, at the Banaras ka khana – showcase, a food festival at the Oberoi Hotel, Gurgaon, curated by Sangeeta khanna along with Chef Manish Sharma, Chef Ravitej Nath and team. An unforgettable experience.

I also prefer the laddoos to be mildly sweet. Too much sugar, in my opinion, masks the flavor of roasted besan. It is a personal choice. I used organic, desi, chemical free Bura in this recipe.

Ingredients : 

Chickpea flour / besan ( the coarse variety) – 300 gm

Bura Cheeni / Crystalline sugar / tagar – 150 – 200 gm

Green cardamom powder – 1/4 tsp

Ghee / Clarified butter –  150 gm ( just enough for binding)

A few Holy basil / Tulsi leaves

Steps : 

Choose a coarse variety of besan ( mota besan) to make laddoos. It gives them a good grainy texture.

Heat a thick base kadhai and lower the flame. Add besan and dry roast it till it changes color slightly. Keep stirring to avoid burning.

Add the ghee and mix it properly. Roast on low- medium flame. As you keep stirring you will notice the changes in the mixture. It will be crumbly at first then loosen up a bit as it gets roasted. The color will change to different shades of brown from the golden yellow it was. I prefer slightly more roasted laddoos. The ones  we get in the market are lighter in color. The aroma is an indicator of a well roasted besan ghee mixture. There is no word to explain it other than khamang or sondha. I hope you know what I mean.

Make sure the flame is low or the besan will either burn or get extra roasted which we do not want at any coast. Once you get the desired color, add the boora cheeni and the green cardamom powder.

Gently mix everything and roast for another 2-3 minutes. Turn off the gas and take out the mixture in a broad thali or parat or plate. You can add the tulsi leaves at this point like I did but it is not essential. I just experimented due to sheer nostalgia. Don’t bind them in laddoos.

Let the mixture become cool enough to handle and quickly make the laddoos of desired size. I make them walnut size or bite size as I call them.

If the mixture begins to solidify you can heat it again to allow ghee to melt for binding. Warm mixture binds well.

Make all the laddoos and store in an airtight container along with some tulsi leaves.

I forgot to click the step by step pictures but will add soon when the next batch is made. Will try and make tagar / boora at home and will post the recipe. 

You can add dry fruits like finely chopped almonds, raisins etc. I prefer them without any added stuff but do make some for those who prefer that.  These were made a few months back with raisins. Smaller than the walnut size I make as i noticed the familia breaking the bigger ones into half and eating. So, for small hungers. 🙂

 

On that note, Happy festivities to all my readers. Stay blessed and loved. Ignore the bad photography skills. Make these and trust me all you will ever remember is the taste.

 

 

Durga Ashtami : All about kale chane and halwa poori prasad


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Durga Ashtami prasad is one of my favorite meals. We never celebrated sharad navratri festival at home so I was basically unaware of the rituals till we shifted to Delhi in 1972.  As a little girl the festival brought cheer and good food. I would wait for the navratra to end so I could gorge on the  lip smacking halwa and chana ghugni with hot crisp puffed up poories and collect my kanjak gifts too. It seemed like an achievement to visit a good number of houses and come loaded with money, gifts and food in that order.

The food would be deposited on the dinning table. I would stash away the money and open the gifts. In between I would take spoonfuls of chana or halwa and wonder how the same chana ghughni which is staple of our daily food suddenly tasted unbelievably different and delicious. Perhaps it was the joy and fervor with which it was prepared and consumed that made the difference.

I felt all important after the kanya pujan etc though with time my thoughts about kanjak or kanya pujan ( worshiping the little girls) changed. We also discussed who made the best halwa poori in the neighborhood and who gave the best gift or was generous with money. It was heartbreaking to grow up as it meant no more kanjak invites to me.

It was only after my marriage that I learned to make the actual prasad the way devotees make it as a bhog  to Goddess Durga, It was made with utmost piety and devotion. No one would eat before the kanjak was fed. One would enter the kitchen only after taking a bath and changing into new clothes. Especial care was taken about hygiene, puja thali was prepared before beginning to make the bhog, etc etc. The boys felt left out and declined to help call the girls (kanjaks). I wonder if they hated that more, or being famished or delivering prasads to immediate neighbors’ whose daughters couldn’t come. The aroma from the kitchen didn’t help much.

It was tough to catch hold of the little ones as they fluttered from one place to another while we waited to hog the food. My MIL grumbled at our lack of ‘sanskars’ but eventually we managed to gather eight girls ( all below nine years of age) and one little boy considered to be Hanumanji’s avtar. MIL had a name for the boy which I can’t recall.

I remembered my granny telling how putting good thoughts in food while cooking makes it good for our bodies and mind. Maybe this is what she meant and did on a daily basis. The art of cooking and eating with mindfulness and gratitude.

Let’s get back to Kala chana ghugni which is made without onion and garlic for the prasad but on other days it has a few variants. I used to make it for lunchboxes, travel meals, afternoon snacks and as a main dish for breakfast and lunch too.

These days this ritual of making Ashtami prasad is a part of nostalgia. I have used ghee to make the sookhe chane or chana ghugni.

You can find the Suji Halwa recipe here.

 

Recipe for chana ghugni or kanjakwale sookhe chane 

Ingredients : 

Black Chickpea | Kala Chana – 250 gm

Green chili – 3-4

Cumin seeds – 1 tsp

Fresh grated ginger – 1 inch piece

Ghee | Clarified butter – 2 tbsp

Coriander Powder – 3 tbsp

Ajwain – 1/4 tsp

Red chili powder – 1/2 tsp

Chana masala or amchur – 1/2 tsp

Fresh coriander leaves, chopped – 2 tsp ( optional)

Steps : 

Wash and soak kala chana overnight in a container.

In the morning drain the water and wash the chana again. Pressure cook it with ajwain, salt and two cups of water till the chana becomes soft but doesn’t get mashed up.

Strain the chana water in a bowl for later use.

In a cast iron pan heat ghee and add cumin seeds. When they crackle add green chili and boiled chana minus the water.  Slightly mash some of them.

Add the spice powders and stir on medium flame. Slowly add the chana water and turn the flame on high so that the water gets absorbed in the chana and the spices get coated properly. Turn off the gas and cover the pan till you are ready to serve.

While the chana water is getting evaporated prepare a tight dough for the poori / puri and keep a kadhayi to heat the oil for frying.

 

Poori Ingredients : 

Wholewheat flour | Atta – 2 Cup

Oil – 2 tbsp

Salt – 1 tsp

Water – as needed to knead the dough

Oil for deep frying – about 2-3 Cups

Method:

Mix atta, oil and salt in a large bowl then slowly add water to knead a firm, smooth dough. It should not be too soft or sticky. Cover it with a damp cloth.

Make small balls and roll them out to make the poories. Use a little oil instead of dry flour if needed.

Heat the oil for frying in a large kadhai. Drop a small pinch of dough to test if the oil is hot enough for frying.  The little ball should fry and rise quickly. Discard it.

Put in the poories one by one. Turn the poori within a few seconds of sliding it in oil and press it lightly with a slotted spoon. It will start puffing up uniformly.  Keep adjusting the flame so the oil doesn’t get too cold or too hot.

Turn the poori again and cook till light reddish brown in color. I prefer them this way.

Drain the oil by holding it in the slotted spoon against the inner side of kadhayi. Remove and put on a paper towel. or clean white sheet of paper. Make all the remaining puris similarly.

Serve the hot poories with suji halwa and delicious chana ghugni. You can serve home cultured curd or raita with it. If not making for prasad or bhog you can serve a pickle on the side too.

 

May you discover the Dugra that lies within you. You are She and She is You.

Happy Ashtami and festive season to all.

 

 

 

Power Packed Dry Fruit And Sattu (Roasted Chickpea Flour) Ladoo (No Cooking)


Easy, nutritious bite size gluten free ladoos that can be made in less than 15 minutes. There is no added sweetener and you can omit the ghee in case you want to make it totally guilt free. Though I must tell you that ghee or clarified butter is good for health if used in moderation.

I already have one more sattu laddoo recipe on my blog. Those are the plain ones. You can check them by clicking on the link. Chana Sattu Laddoo  This post also has the recipe to make sattu at home.

Sattu  is the cheapest source of protein you can get. You can make it from bhuna chana or roasted chickpeas that are easily available in the market. Once you grind them and make it into flour it doesn’t need any roasting or cooking for using in any of the dishes. It has low Glycemic Index and high fiber content and is one of the highest sources of vegetarian proteins that is easily digestible and also of calcium and magnesium. It provides iron too.

I have some recipes with sattu in my blog which you can explore later.  Read all about it in the post link posted above.

I have used popped amaranth in these laddoos. You can see another recipe here –

Popped amaranth dry fruit Laddoo  

Popped amaranth contains a whooping  9 gm of complete protein in one cup. Much more than the much touted quinoa.

Enjoy this as a post or pre-workout snack. Pack it in tiffin box for kids or eat whenever small hunger strikes.

Actually I wanted to make the dry fruit laddu minus these two ingredients and then I got greedy and added them too to make this a combo power ball of nutrition.

There are no strict measurements but still I will give you an approximate idea.

Ingredients :

Fresh homemade Chana Sattu – 100 gm

Pitted dates – 10

Dried figs – 6-8

Mixed nuts ( soaked, roasted and chopped fine) – 1/2 cup

Mixed seeds  ( soaked & roasted) – 4 tablespoon

Raisins – 10-15

Cardamom Powder – 1/4 tsp

Ghee (warmed) – 1 tbsp ( optional)

Steps :

Gather all the ingredients in one place.

For just the dry fruit laddoo,  blend dates and figs coarsely in a mixer then remove it in a plate. Pulse the chopped dry fruits, raisins, seeds coarsely. ( if you chop very fine then omit this step)

In a large bowl mix the date and fig mixture with the chopped nuts and seeds mixture. Rub in with your fingers so that both the mixtures get properly incorporated. Now make small bite size balls and store in an airtight container. If you heat the dates/figs then the shelf life is more.

To make the ladoo / laddu with sattu :

Coarsely pulse the chopped dates and figs in a blender.

In a large bowl take sattu, add the dates/figs mixture and the finely chopped or coarsely ground nuts/seeds mixture, popped amaranth and warm ghee ( if using).

Now rub in with your fingers so that the the entire mixture resembles a crumble. Keep mixing with fingers  till it starts looking like a dough.

Now, make bite size balls or ladoos with it.

Store in an airtight container.

Note –  It is totally up to you to soak the seeds or nuts. I soaked them for 6 hours and then let them dry overnight. Roasted them very lightly before mixing for ladoo. I didn’t soak the dates and figs.

Moisture will reduce the shelf life so you take a call on this. If the dates / figs are very dry you can microwave them in a safe dish for a minute or two.

The sweetness of the ladoos will depend on the amount and quality of dates/figs you have used. Once the mixture is ready and you find it less sweet for your taste then add a little honey. I prefer to keep it low in sweetness.

I used almonds, pistachio, cashew, pumpkin seeds, sunflower seeds, organic popped amaranth seeds for this recipe.  You can use whatever combination you desire.

Slightly roasted grated dry coconut can also be added.

You can change the proportions according to the number of ladoos you wish to make.

Usal – Misal Pav Recipe


Misal pav is one of the most popular Mumbai street food. Wholesome, delicious and full of flavors this dish is made from whole bean sprouts especially sprouted moth beans or Turkish beans. You can use mixed sprouts too. The curry is a fiery melange of fresh spices, sprouts, potatoes, onions, tomatoes, and farsan. Misal is usually served at breakfast but you can eat it any time of the day. Pav can be bought or made at home with whole wheat.

Every place in Maharashtra has its own variation of Misal. I have had Puneri misal on many occasions and once had a taste of kolhapuri misal in mumbai that set my insides on fire. Too spicy, too oily, too rich for me but those who have a penchant for fiery food this dish is a must.  The original recipe requires a lot of oil but you may cut the oil and spices according to your taste. Then there is the Nasik Maratha style misal that uses the aromatic kala masala and lot more red chilli spiced oil that floats atop the misal. There is a debate on whether the goda masala and kala masala are the same. I think they taste very different. I have used goda masala in this recipe.

You can keep the gravy (Kat) and the usal separately or mix them. The advantage of keeping Kat separate is that one can adjust the amount of spiced curry.

Usal is made from sprouted moth beans and has its own place in maharashtriyan households. When topped with Kat, chopped onions, chopped tomatoes and farsan it is becomes Misal.

The process is a bit lengthy but worth all the effort if you get it right. I have made it only thrice but I love to  dunk the pav in this spicy dish anytime.

Making misal pav is a two part process.  We make the Kat ( the gravy) and the usal (the sprout dish).

Here is the list of ingredients you will require:

Pav buns ( traditionally ladi pav buns are used) – 6

Butter to toast the pav

Sprouts (mixed or moth bean srouts) – 2 cups

Tomatoes – 2 large

Potatoes  – 2 medium size cubed

Onions –  2 large finely chopped

Fresh corriender greens – 1/4 cup

Farsan ( spicy snack mixture)

Grated dry coconut – 2 tablespoon

Goda masala or achar (pickle) masala – 2 tablespoon

Green chili – 2

Ginger – 1/2 inch

Garlic – 6-7 pods

Cumin seed powder – 1 teaspoon

Corriender powder – 2 tablespoon

Red chili powder –  1 tablespoon

Mustard seeds – 1 teaspoon

Turmeric powder – 1 teaspoon

Garam Masala – 1/4 teaspoon

Salt – to taste

Curry leaves – 8-10

Oil – 2 tablespoon

 

To make the paste for the gravy (Kat in Marathi)

Make a paste of ginger ,garlic and green chilies.

In a pan heat some oil. Once the oil heats up add asafedita powder and this paste. Stir properly.

Add chopped onion and when the onions become translucent add grated coconut. Stir and add chopped tomatoes. Sauté them till the tomatoes become soft and the mixture blends into a smooth paste. Add coriander powder, turmeric powder, goda masala, cumin powder, red chili powder and salt. Once the masala starts to leave oil take it out to cool.

When the masala cools completely, put it in a grinder jar and grind to a fine paste.

In a pan heat some oil and add mustard seeds. Once they begin to sputter, add curry leaves and the masala paste you had prepared.  fry it well and add two – three cups of water. Kat is a watery gravy so don’t hesitate to add adequate water. Let it boil for ten minutes or till the reddish oil floats to the top.

To make Usal

In a pressure cooker add some oil. Once the oil heats, add mustard seeds, asafetida powder,  curry leaves, paste of ginger garlic, some chopped onion and stir.

When the onion become translucent, add washed matki sprouts  and cubed potatoes.  Stir well.

Add a little turmeric powder, a little garam masala and pinch of salt. Add some water to cover the sprouts completely.

Pressure cook  till three whistles. Usal should not be watery but still have some gravy.

Turn off the heat and let the cooker cool.

Spoon the usal in a serving dish.

To toast the Pav –

Slice the pav buns  and toast them slightly in butter in a pan or just warm them. They should be soft and nice so don’t toast for long. I recommend roasting in butter.

To assemble the Misal –

In a deep dish first add two ladels of matki usal and one ladle of kat( the fiery gravy). The nadd a layer of chopped onions and chopped coriander greens. The third layer must be of farsan/ sev or whichever spicy gathia mixture you have. Squeeze generous amount of lemon juice.

Serve it hot with toasted pav.

You can serve kat, usal and farsan, chopped onions, chopped tomatoes and lemon pieces in separate bowls too. People can mix them as per their taste.

Alternately if you know that everyone in the family has a liking for hot and spicy curries, you can mix the usal in the kat and boil for some time. Serve with chopped onions, tomatoes, farsan and lemon wedges.

Notes –

You can eat usal with bhakri or roti too.

Some people like to have curd or butttermilk with misal pav to balance the heat from the curry.

Adjust the oil and chili according to your preferences. This is my version of misal pav, you can make your own.

The authentic misal pav uses a typical masala called goda masala. You get it in the market. You can also use Maharashtriyan achar ka masala which gives the misal a unique tastes. If you don’t have any of these, you can use the usual garam masala though the misal will taste different.

I don’t get all the ingredients for goda masala but I make this mix which you can try too. I will post the recipe for it in the next post.

 

To make the bean sprouts –  Wash moth or matki beans properly and soak them in water overnight in a covered container. Once the beans swell, take them out in a sieve and wash a few times under filtered water. Put the sieve on a small container and cover loosely with muslin cloth. Keep in dark place till the sprouts appear. Wash the sprouted beans properly under running filtered water before using.

 

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Raw Jackfruit (Kathal) Kebabs


Jackfruit

 

I love raw as well as ripe Jackfruit and apart from being full of vitamin, minerals, electrolytes, phytonutrients,carbohydrate, fiber, fat and protein, it  is not only a good source of calorie but contains no cholesterol or saturated fats. Jackfruit flesh, when ripe , has a distinct sweet aroma and is delicious in taste. It is called Kathal in Hindi and Phanas in Marathi.

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Today we will use raw jackfruit for this recipe. We make Jackfruit vegetable in variety of ways and one of them id Jackfruit Koftas Curry which can be as delicious as the Keema Kofta curry. Many people refer to it as vegetarian mutton because of the resemblance of their texture. Will post the recipe one of these days.

Jackfruit kebabs if done nicely can put any shammi kebab to shame or let me say it is difficult to distinguish between the two. This is my personal recipe and I would love your comments once you have tried it. I am sure you will love this preparation.

To make Kathal (Jackfruit) kebabs you will need

 

Ingredients:

Raw tender jackfruit (diced with seeds) – 2 cups

Bengal gram Split (chana dal)  Soaked – 1 cup

Onion -2

Ginger – 1 inch

Garlic – 4-5 pods

Green chilies – 2 (according to taste)

Clove – 3-4

Green cardamom -3

Black cardamom -2

Fennel seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Mace  a small piece

Black peppercorns 5-6

cinnamon stick – 1/2 inch

Salts- to taste

Garam masala- 1/2 teaspoon

Amchur (dry mango power) – 1 teaspoon

Boiled potato – 1 (mashed)

Oil – to  shallow fry the kebabs (they can be grilled in the oven too)

Fresh green Coriander – 1/4 cup

Method:

Jackfruit Kebab Ingredients

 

 

First peel and dice the raw jackfruit into equal size pieces. Soak Chana Dal for at least 3040 min after washing.  Once the dal is soaked  drain the water.

In a pressure cooker  put the jackfruit pieces, dry spices, green chilis and soaked chana dal, one onion peeled and roughly chopped, garlic and ginger pieces, a little water and salt. Let it cooker under pressure on medium flame. ( two whistles is enough) .

Let he pressure cooker cool. Once done, remove the content to cool completely.

In a food processor add half of the content and give a few  turns. Then add the rest to give a rough texture. (Too smooth won’t taste or look good)

Take the mixture out in a mixing bowl once everything is blended nicely.  Add chopped coriander, dry mango power, red chilli power, finely chopped green chili and test the salt. Add more if necessary. At this stage add the previously boiled and mashed potato for binding. You can use a raw egg also instead of boiled potato. Add home-made garam masala.

At this point keep a small pan on flame and in a tablespoon of oil brown finely chopped onions. Add those to the mixture.

Mix everything nicely and make small balls. Flatten the balls a little with fingers to give them a cutlet shape.

Heat a non stick pan and put a little oil for browning the kebabs. place the raw kebabs in the pan and let them brown nicely on slow flame from both sides.

Once the kebabs  brown nicely take them out on a kitchen towel to absorb excess oil.

In a plate arrange the well done kebabs and serve them with Green mint and amla chutney .

Jackfruit kebab

 

 

You can mix tomato ketchup in the mint chutney to make Pakistan sauce (someone gave the chutney this name, can’t remember who)

Serve the kebabs hot. You can half cook the kebabs and freeze them for a day or two. When you want to use them you can thaw the kebabs and shallow fry or grill them till they brown from both sides equally.

 

Do let me know your experience if you try this recipe.

You can make kebabs with raw banana  or Yam in the same way. They too taste fantastic.

Enjoy !

 

Semolina Pudding (Halwa/Sheera) with Saffron and Fresh Grated Coconut


I have a sweet tooth and fortunately I have no issues with either ghee or sugar so my preferred desserts are mainly Indian sweets. Every region has its own specialty and a distinct way of preparing the sweets.  Sweets were offered to the deities and were part of every auspicious occasion in Indian households. No meal is considered complete without a sweet dish. Mostly the sweets are made keeping in mind the local ingredients, climatic conditions, geography and cultural heritage.

Indian sweets are mainly f two kinds – milk based and flour based. No where in the world one would find such richness of textures, flavours, colors and shapes  in desserts as in India. Many of these recipes originated centuries ago and a lot of them have slowly disappeared from the home kitchens and markets due to the  time-consuming and tedious process of preparing them. Many sweets were just limited to homes and were cooked on special occasions, festivals only. These irresistible delicacies evolved and influenced by other cuisines over the time but they have not lost their original identity, in fact they have become richer and suited to the palate of modern health conscious people.

Some of the desserts like kheer, laddoo and halwa (pudding), barfi  are popular across North India and prepared more than other sweets.  Some variations of these are also used as Prasadam in various temples and in religeous ceremonies at home.

I love Carrot Halwa, Moong daal halwa  and whole wheat halwa but sooji halwa is something one can make in jiffy on any given day when the craving becomes too much to handle. 😀

Sooji or semlina halwa is one of the most popular desserts in India and there are many variations to the dish. This moist “spiritually infused” comfort food is loved by almost everyone. It looks very easy to make but can go wrong drastically if not made with care. Many new brides are told to make it as their first preparation in the kitchen to judge their culinary skills :D.

Here is my recipe of Sooji halwa with saffron and fresh grated coconut.

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Ingredients :

Sooji / rava or Semolina – I cup (I use the coarse variety not the fine one)

Sugar – 1 cup ( according to the taste)

Grated Fresh Coconut – 1/2 cup

Milk – 2 table-spoon

water – 3 cups

saffron – few strands

Nuts and Raisins – per choice

Green cardamom – 2-3

Clarified butter / Pure ghee – three table Spoon full

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Method :

Warm the milk and add saffron strands to it. Mix well and leave to get the color and flavor.

Dry roast semolina on low flame till pink . (Always slightly roast semolina before putting in away in air light containers. It won’t go bad)

Dry roast fresh grated coconut on low heat till it changes color slightly .

Soak the raisins , almonds etc in some water , drain and keep aside.

Now take a heavy bottom wok or pan and put the clarified butter / ghee in it. Heat the pan on high flame and then lower the flame.

Add sooji /semolina in it and keep stirring till it becomes slightly golden-yellow. Then add grated coconut and green cardamom to it.

Stir the mixture on very low heat till you can get the aroma of the roasted ingredients and make sure not to brown them too much.  Tip: Use wooden spoon or a spatula.

Once done add water and stir quickly so that there are no lumps. Keep it on medium flame.

Add saffron milk and stir. Lower the flame again.

The mixture will bubble and thicken.

Once all the water is absorbed add sugar. (Some people make sugar syrup but I prefer it this way. Adding sugar after the mixture has absorbed ware will ensure that the semolina has properly soaked the moisture and puffed properly. Once sugar is added the process stops)

Gently turn the mixture so that it gets cooked properly . Add raisins and nuts.

Once the halwa gets a nice pudding like grainy texture and leaves the sides. Make sure it doesn’t become too dry or too sticky. Keep heat low.

Making it a few times will get the right texture. After all it is an art. 🙂 Just follow the simple rules of heat adjustments and measurements. Water should be thrice the amount of sooji. 1 cup sooji – 3 cup water. Keep the heat on lower side. Give it some love and patience. There are no short cuts to good cooking. Roast sooji properly or the raw taste will ruin the halwa but do not brown it too much. Keep trying  and you will succeed. I too had my share of horrors when I learned it as a girl. 😀

Turn off the heat and stir & break the pudding in such a way that it doesn’t form a large mass. Take it out in a serving dish.

Garnish with nuts and serve hot.

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As we say in Hindustani ” meetha khao meetha bolo” ( Eat sweet and speak sweet )

Healthy Stuffed Fat Green Chili Peppers -Recipe


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During the lazy days of summer and the rainy days of monsoon one thing that always accompanies the main course in my home are these healthy sumptuous stuffed green chili peppers.  Full of goodness of  Calcium, Vitamin A, Vitamin C, Folate 0r Folic acid, capsaicin, antioxidants , Iron, Vitamin B5-6  and other useful vitamins & minerals these fiery little green chili peppers make a tasty bite with almost anything. The spices add to the benefits as well as to the taste.

As my parents came from two different cultures we always had a perfect blend of food from Maharashtra / Konkan and Uttar Pradesh.  All of us love experimenting with various cuisines, ingredients and spice combinations.

This is my mother’s recipe for stuffed green chili pepper perfected in our kitchen. Summer is incomplete without the fresh green coriander  mint chutney & stuffed green chilies and  their variations.

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So here are the Ingredients :

200 gms. – fat green chili peppers

1/4 teaspoon – mustard seeds

1 heaped teaspoon – Saunf (fennel seeds)

3 heaped teaspoon – coriander powder

1 teaspoon – haldi ( turmeric powder)

1 teaspoon – amchur powder (dry mango powder)

1/4 teaspoon – kalaunji ( onion seeds)

Salt to taste and a teaspoon of oil to shallow fry the chilies.

A pinch of red chili powder if you want to add more fire to it.

 

Method :

The Filling  :

Powder the fennel seeds and onion seeds coarsely.

In a shallow bowl mix all these ingredients. Use only half of the powdered fennel seeds.

Make a hollow in the mixture and pour the refined oil (I sometimes use olive oil) in it.

Thoroughly mix and make a crumbly mixture using your fingers.

Cover and keep aside.

 

The Fat Green Chilies :

Pick chilies which are light green and not bruised at any place. Try to choose all chilies of similar size.

Wash them clean and place them on a cloth to air dry. Wipe them with a clean cloth after a while.

Slit each chili lengthwise in the center. You can either cut the stem or leave it.  Remove the seeds or let them be as I do.

Now it is time to fill the stuffing. Make sure you don’t over fill it.

Heat a little oil in a shallow wok  (kadhai) and when it is hot  lower the flame and add  a little mustard seeds and hing (asafoetida)

Immediately add the stuffed chilies and stir so that the fennel seeds don’t burn.

Turn them over a couple of times and cover over low flame.

The spicy tasty lite bite will be ready in five minutes.

Remove from heat and take the stuffed chillies out in a dish. Sprinkle some fennel seed powder as garnish.

Serve as an accompaniment with Parathas, rice, poories or roties.

 

Variations :

1. Instead of kalaunji and amchur add 1 teaspoon of thick tamarind pulp + 1 teaspoon of fine sugar.

2. Do not add Kalounji instead add lightly roasted besan (gram flour) in the final mixture. You may add a sprinkle of buttermilk too in this mixture.

3. You can vary ingredients but make sure not to brown the chilies and keep the oil to a minimum. For stuffing you can use potatoes, mashrooms, cottage cheese, mince meat or any other thing you can dream of but this tangy spicy pickle bite will always stay at the top most favorite.

 

Spice it up and enjoy your meal.  

 

 

 

 

 

 

 

Recipe – Traditional Carrot Halwa


I am a sucker for seasonal produce and ruby red carrots flood the vegetable markets during winter. Sweet and full of healthy nutrients these carrots are not just good as raw salad can also used for making Carrot Pickle ( my recipe)  ,  carrot cake , carrot halwa, carrot barfi , carrot preserve (murraba) / paysam and can be cooked and mixed in variety of way in vegetables/ stews / soups/ pulao / vegetable biryani/ avial etc. I recently had carrot parathas with home made butter and trust me they were out of the world. Do you know how beneficial is the juice of carrots? find out  in my post Carrot Juice Benefits .

Carrot halwa is one of the favorite sweet dishes all across Northern India and is made in variety of ways these days. This Indian Carrot pudding is one of the main sweet dishes on any festival, wedding or other celebrations. With Khoya ( similar to ricotta cheese but lower in moisture and made with milk instead of whey) , condense milk, sugar-free and easy microwave carrot halwa are also popular these days. but

All Indian desserts are time-consuming labor of love. All across the plains of North India you will find pipping hot carrot halwa and hot gulab jamun in every sweet shop all through winter. Most of these shops use khoya which makes the halwa richer. I prefer to make it traditionally in full cream milk over slow fire and the result is a gorgeous deep red aromatic halwa with  a divine taste of thickened milk. Making halwa in milk also helps it carrots to retain their flavor which is usually masked when khoya is used.

The traditional carrot halwa is definitely is not a dish for dieters.  Rich in Vitamin A, proteins, carbohydrates and fat it is  nutritious and filling winter dessert.

I make two types of carrot halwa – one with red carrots and the other with black( deep purple carrots which are usually not used for halwa).

Black Carrot Halwa

Black Carrot Halwa

Today I want to share recipe for Red carrot Halwa  or gajar ka halwa perfected over the years in my kitchen.  This halwa can be kept in an air tight container in fridge for more than a month.

Ingredients :

Red Carrots – 1 Kg

Full Cream Milk – 1 Kg

Ghee ( Clarified Butter) – 1/2 cup

Mixture of dry fruits – I cup ( raisins, blanched shredded almonds, broken cashew nuts etc. )

Green Cardamom – 6

Sugar –  1 cup ( according to taste) ( the amount of  sugar depends on sweetness of the carrot too)

Method: 

Choose medium size thin red carrots. These will have thinner yellow middle part which we discard while grating for halwa .

Wash, peel and grate them from the larger side of grater so they retain their texture after cooking.

IMAG0115grated carrots

Take a heavy bottom pan or wok and place in on medium flame.

Heat full cream milk and add grated carrots to it when milk begins to simmer.

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Let it simmer on low flame after first boil. Keep stirring in between so it doesn’t stick to the bottom.

Let it cook till all the milk gets evaporated.

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Once the milk dried up add sugar and mix properly. Keep the flame on medium and keep stirring as at this point the mixture will have tendency to stick to bottom.

The sugar will make the mixture lose water so turn the flame to low and let the water evaporate. The mixture will also get  a gorgeous deep color and aroma by this time.

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Now that the mixture is almost dry and has started leaving the sides add ghee ( clarified butter).

Keep stirring it till the mixture is nicely roasted It will have a deep red color by now and will smell heavenly of thick milk, sugar and carrot.

Once the ghee leaves the sides and the mixture gets a crispy yet moist texture add crushed cardamoms and slowly the magical fragrance of the spice will begin to blend in with the sweetness of the dish.

Some people stir fry the nuts before adding but I add them in their natural form. Raisins should be soaked for a while before adding.

Turn off the flame and remove the dessert in a serving plate or bowl. Carrot halwa is meant to be eaten hot. Sometimes just for a change I put a dollop of vanilla ice cream on the side. The hot and cold of these two favorites is a great combination.

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Enjoy one of the finest and most loved Indian desserts. Try it in your kitchen and share it with loved ones. Do let me know if you relished this winter treat.

Bon Appetit