Mango, Cherry Parfait With Popped Amaranth Seeds


I love to use amaranth in my recipes. Ramdana, as it is called in Hindi, is a superfood and has higher value of protein than quinoa (9.3gm per cup) . Popped ramdana/rajgira is easily available too. I find it to be a very good choice for breakfast cereal. The versatile popped amaranth can be used in many ways. I have some recipes with Amaranth on the blog, please look them up.

Parfaits are the best breakfast options in summer. Chilled home cultured yogurt, seasonal fruits, nuts, seeds, raisins or any other dried fruits like figs, dates etc., and homemade fruit compote or honey, you can add layers and layers of anything of your choice and create mind blowing variations of parfaits. You can use, flattened rice (poha) or ramdana or granola / muesli in a parfait, the options are endless.

Mangoes and cherries are in season and while I was freezing cherries for cherry FroYo I decided to make a parfait with mangoes to beat the afternoon heat. The cherries looked so tempting that I couldn’t resist adding them to the parfait and trust me the unique cherry mango flavor is delicious. The chewy ramdana added to the fun. A perfect treat on sun scorched day like today. ¬†( crush some of the cherries to release the deep red juice over the white yogurt.

For this easy fruity hung curd Parfait you will need,

Ingredients:

Ripe Mango – 1

Sweet Fresh Cherries – 1/2 cup pitted

Ramdana or popped amaranth – 4 tablespoon

Honey – 2 tablespoon

Granola or muesli – 2 tablespoon

Mango puree – 2 tablespoon

Cherry compote or cherry sauce – 2 tablespoon (optional)

Nuts, seeds or your choice.

Method :

If using home cultured curd or market bough yogurt hang it in a muslin cloth for an hour to remove excess water unless the yogurt is very thick. Use the water in curries or drink it up, it is very nutritious.

Once the curd is ready, mix the mango puree or honey properly and put it in the freezer.

In this recipe I used honey as I was adding cherries too.

Wash the mango and cut it in small pieces.

Wash the cherries and remove the pits. I push them out with the help of a drinking draw. ūüėÄ

Chill the fruits in the fridge along with th e yogurt.

Put all the nuts and seeds in a bowl.

For making parfait, take a goblet or  wide glass and start layering.

Put some yogurt, mango, muesli/ granola, yogurt, cherries, ramdana yogurt, nuts and seeds and more yogurt mixed with both the fruits. Top it with more fruit pieces.

If making a single fruit parfait, use a homemade fruit sauce or compote as top layer. Don’t use sugar , honey when adding homemade fruit preserve.

I keep the sugar level minimum or sometimes just avoid adding anything. The fruits provide the sweetness.

Have this healthy parfait as a fulfilling breakfast or as an afternoon dessert snack.

Make your own variations and enjoy the fruity summer goodness.

Easy Banana And Chocolate Frozen Yogurt


 

When the temperature soars and the only thing you want are in a mood for a healthy, low fat dessert then the best option is a fruit based Fro Yo or frozen yogurt. I make a lot of variations of this delicious low calorie sweet treat and try to use as less added sweetner as possible. I use honey in most of my Fro Yo recipes as it is not just healthier than white sugar but also prevents icicles to form while freezing the FroYo.

A bar of Cointreau chocolate was lying in the fridge as I devoured the handmade dark chocolates so I decided to use it in this lip smacking Banana Chocolate Frozen Yogurt. The Cointreau  gave it a mild boozy flavor which was just perfect.

It is easy to make no fuss FroYo that you must try. Also, look up the other frozen yogurt recipes in the blog.

 

Ingredients:

Ripe Bananas – 2 ( Pealed, diced and frozen)

Hung Yogurt or Greek Yogurt – 3/4 Cup (60 gm)

Honey – 2 tablespoon

Dark  Cointreau Chocolate (Grated/broken into very small pieces) Р3 tablespoon

 

Method –¬†

In a food processor or blender add frozen banana and blend until you have loose crumbs like mixture.

Add hung curd or Greek yogurt, honey and shredded/broken chocolate pieces.  Process until smooth. Scrape the sides of the bowl to ensure there are no lumps.

Scoop it out in a freezable container and even the top with the help of a spatula. Cover and freeze for at least 4-6 hours.

I often take the container out after and hour or so and give the yogurt a good mix before putting it back in the freezer so that no icicles are formed. Usually honey will prevent them from forming anyway.

When ready to serve, scoop out the yogurt in ice cream bowls or cups, sprinkle some shredded chocolate, place a few slices of fresh banana and serve immediately.

You must always use frozen fruit.

Home cultured curd is the best as it is more nutritious but you can also use Greek yogurt. If using home cultured curd, hang it in a muslin cloth for a few hours to remove all the water. Use the whey for kneading wheat flour or put it in daals etc. I just drink it up. Nothing should go waste.

Instead of liquor filled chocolate you can use any other dark chocolate or chocolate chips or cocoa powder also (Two tablespoon should do.

Enjoy your delicious FroYo.

 

 

Panakam Or Gur (Jaggery) Sharbat


India has a culinary culture where the beverages had an important place. Among the many varieties of cold and hot indigenous, traditional beverages sharbats were considered best not just as refreshing drinks but also as medicinal remedies. Most of the sarbats were decoctions / infusions of fruits, flowers, herbs, roots grown locally in a specific region.. They were prepared according to the season. Each sharbat had a therapeutic use. I read somewhere that sharbats were introduced by Mughal emperors in India in 16th century.

In North India, where I live, I grew up with sharbats made with rose, khus, hibiscus, mint, lemon, bael, raw mango or kachcha aam, phalsa, sattu, ilmi or tamarind, gur, badam, sandalwood, amla, kewra, ginger and many other things.  In summer months sharbats were served during festive occasions, religious ceremonies and to house guests apart from their daily use in homes. These specially made serbats helped to combat the merciless heat of Northern Indian Summer.

In other regions also Sharbats were part of the daily cuisine among other beverages.

Gur ka ghol  or gur ka sharbat may not sound fancy but it is delicious taste and has tremendous benefits in terms of keeping the body cool, purifying blood and helping in the digestion. It also helps to ward off dehydration. In rural areas Gur ka ghol was served to anyone who came home from sweltering heat of summer. Gur and water was given separately also. The tradition still continues in many areas but now the commercial drinks are taking over slowly replacing the traditional ones which is a sad thing.

The gur sharbat we drank was prepared with grated jaggery dissolved in water and spiked with black rock salt, lime and mint.

The closest thing to it I found in Old Delhi’s Mohalla Pahadi Imli in chawari bazaar’s chitli Qabar area. The guy makes fantastic gur ka thanda sharbat.

Here we will be making Panakam, a variant of our North Indian Sharbat. Panakam is made in South India during Ram Navmi and is an important Naivedyam. It is not just a summer cooler but it also brings down the body’s heat and stimulates the digestive system. A traditional remedy to prevent dehydration and heat strokes.

Each ingredient in this drink has a purpose and usually it should not be replaced with anything else. You can call it an ayurvedic energy booster.

Panakam / Paanakkam 

Ingredients :

Jaggery Powder or Grated Jaggery ‚Äď 3 heaped table spoons

Dry Ginger powder ‚Äď 1 teaspoon (You can use fresh ginger juice too)

Freshly crushed black peppercorns- 1/2 teaspoon

Green Cardamom ‚Äď 3-4 crushed

Holy Basil or Tulsi leaves –¬† 2-3

Salt ‚Äďa pinch

Water ‚Äď 2 Cups

Lemon (Optional) –¬†¬† 2-3 wheels slightly muddled

Ice Cubes

 

Steps ‚Äď

Dissolve Jaggery powder or grated Jaggery in half cup of tepid water. I use tepid water to quicken the dissolving process.

Let it set for 15-20 minutes.

Crush dry ginger ( sonth) ( if using whole), black peppercorns ( kali mirch)  and green cardamom ( choti elaichi)

Once the jaggery dissolves completely, strain the liquid through a fine mesh to remove all impurities.

In a pitcher add rest of the water. Add the jaggery liquid, crushed spice mix, salt and a teaspoon of lemon juice if using.

Stir properly  and refrigerate. The flavours from the spices will slowly get infused in the sharbat.

Take it out just before serving and add lots of ice chunks or cubes.

You can either strain the sharbat or serve it as it is.

Garnish with lemon wheel, Tulsi leaf and green cardamom pods.

This needs to be served chilled.

 

  1. Adjust the sweetness with the quantity of jaggery. The sweetness will depend o nthe quality of gur used. Always prefer untreated, chemical free jaggery.
  2. You can add edible Kamphur too to make it taste like the original panakkum. I don’t prefer it.
  3. The amount of water used will determine the taste. Adjust spices, sweetness etc according to that.
  4. Always strain the jaggery liquid so no impurities remain.
  5. Pepper gives it a unique taste but do not over spice. Use in moderation.

Citrus Bread Pudding With Malta Fruit Compote


 

I love the citrus flavor of orange or in this case the Malta fruit in this rather heavy and rich bread and butter pudding. The compote as topping is just right to balance the mild sweetness of the pudding. I love to eat it warm with a mug of black sugarless home brewed coffee. A perfect dessert.

Since childhood bread pudding has been one of my favorites. Be it the simple bread cooked in milk on a gas stove with a little sugar and nutmeg or cinnamon or something more elaborate baked in oven. I can eat this anytime anywhere.

I sometimes layer orange.Malta wedges  along with the buttered bread to make it even richer but here we will just use the zest in the pudding and top it with the compote. One can grill the fruit before layering for that burnt orange taste which is yum.  I also make chunky marmalade sandwiches instead of using fresh fruit and it turns out just as amazing.

This is a simple classic recipe and I have used one day old white bread here. An ultimate comfort food. raisins soaked in Cointreau or brandy makes it a little more adventurous.

Ingredients :

Bread ( one day old ) – 6 Slices

Full Fat Milk Р 2 Cups

Condensed Sweetened Milk – 1/2 tin (Milkmade)

Orange/Malta Zest Р 2 Tablespoons

Cointreau / Brandy or Rum – 1-2 tablespoon

Eggs 2  Large

Butter Р 50 gm ( for spreading)

Seedless Raisins / Sultanas – 50 gm

Cinnamon Stick – 1 inch

Steps :

Put the raisins/sultanas in a saucepan and pour the Cointreau / orange juice or the preferred liquor and simmer for 5 minutes. Remove from heat and keep aside.

In another heavy bottom pan boil milk and condensed milk  mixture. Add cinnamon stick and orange zest to it. Let it simmer on low heat  for 10 minutes so the flavors get incorporated.

Turn off the heat, cover and set aside.

I do not trim the edges of the bread but you can.

Preheat the oven to 180 degrees C/ 350 Degrees F. Place a bigger tin than the one you are using to bake pudding inside the oven to warm.

Grease a 12×9 inch baking dish. Mine was a little smaller but you should have one slightly bigger so that there is enough space for the pudding to rise.

Toast the bread slices lightly. This is my way as I find toasting gives a great flavor to the pudding. You can use them plain too.

Butter each bread slice and cut them into triangles.

In a large bowl beat the eggs. Add the infused milk  and a 2-3 tablespoons of the fresh malta juice into it and beat again till everything is combined properly. Remove the cinnamon stick. You can use powder too (1/4 teaspoon).

Layer the bread triangles, buttered side up, in the prepared baking dish. They should be slightly overlapping. Sprinkle the raisins and sultanas between the layers and pour the liquid and remaining raisins on top.

Sprinkle some more fresh orange zest on top.

Place the baking dish inside the warm bigger baking tin. Pour hot water carefully halfway till the smaller tin. Be very careful not to scald yourself or let water get  into the pudding.

Bake for 30-40 minutes or until the pudding is wobbly from inside and browned from top.

A tooth pick should come out mostly clean when inserted in the center.

Scoop out and serve it warm with the Malta/Orange compote on top.

You can also use¬†dollop of cr√®me fra√ģche if that suits your mood.

Tips : Thick sliced breads work wonderful in this pudding. You can make thick chunky marmalade sandwiches and omit compote or layer fresh orange/ malta  wedges bweteen the bread layers.

Heat up a little marmalade over water bath and brush it over the top of the pudding for that orange glaze.

Explore all the possibilities and be innovative wit hthis classic rich bread and butter pudding.

I do not use too many spices or vanilla as the natural flavors get masked.

 

 

 

 

 

 

 

 

 

 

 

Simple Fruit Compotes – Mango And Malta Fruit


I am sharing the quick recipes for Malta Fruit Compote and Ripe Mango compote that I used in the Orange Bread Pudding and Mango French toast. I made small quantity ¬†but you can adjust the proportions to make larger quantities and keep them in the fridge to use with various dishes esp barbecued meats and of course some desserts. ūüėČ

Compote is a delicious fruit dessert made with whole fresh fruits or cut into pieces. Almost any fruit can be used – mangoes, orange, apple ,figs, berries, apricots, peaches etc. It is the best use of ripe seasonal fruits.

Mango Compote 

Ingredients : 

  • Ripe Juicy Mangoes – 2 large
  • Fresh Ginger juice – 1/4 teaspoon
  • Cayenne pepper – 1/4 teaspoon ( you can use chili flakes too)
  • Malta juice/ Orange Juice – 1/2 cup
  • Sugar – as required (depends on sweetness of mangoes)
  • Butter – 1 tablespoon ( a dollop)

Steps :

  1. Dice mangoes into small cubes and squeeze juice from the pit too. In a bowl mix diced mangoes, malta juice, ginger juice, lime juice ( if using), sugar, cayenne pepper or chili flakes. Let the mix macerate for 15-20 minutes.
  2. Heat a heavy bottom pan and add the fruit mix. Let it simmer for 10 minutes on medium flame. Stir gently so that you don’t squish the fruit.
  3. Add butter and stir again. Simmer again for 5 more minutes then turn off the heat. Your compote is ready to use.

 

Every variety of mango will give a distinct flavor to the compote. Try and choose the most juicy ripe ones to minimize added sugar.

The fresh Malta fruit ( kind of blood orange from the hills of Uttrakhand in India) adds a refreshing tang to the compote along with a little lime and ginger juice. The zest of the fruits goes in the egg bath or the custard. Ginger juice, cayenne pepper enhance the flavors just right. You can replace Malta wit ha good orange.

 

 

Orange Compote 

Ingredients: 

Orange | Malta Fruit – 2-3

Zest of the citrus fruit you are using – 2 tablespoon (from 1/2 orange at least)

Fresh juice of Orange/ malta – 1/4 cup

Sugar – 1/3 Cup

Salt – Sea salt or even coarse table salt would do

Steps:

Wash, dab dry and peel the Oranges / Malta. Remove the pith and seeds. Chop into small pieces.
Retain all the juice that dribbles out.

In a heavy bottom saucepan add chopped fruit, zest, sugar, salt and juice and mix.
Bring this mixture to boil on high heat and then reduce the heat.
Let it cook on medium low heat till the fruit collapses and the liquid resembles a syrup. (10-15 minutes)
Stir occasionally to avoid burning. Turn off the heat and cool the compote to room temperature.

Use it with your favorite dish or as a spread on breads.
You can use it as a topping for yogurts and ice cream too.
Spice it up with star anise, clove and cinnamon if you like.
I do not use vanilla as it masks the fruit flavors.
Sugar should be adjusted as per the sweetness of the fruit. I prefer natural sweetness over added one.

Cinnamon French Toast With Citrus Mango Compote


I am a huge fan of french toasts of all kinds but fruit filled ones top my list. I also love to indulge in  toppings made from fresh fruits for french toasts, pancakes and crepes. These french toasts are not for dieters.  Hot from the skillet with a soft thick center and crispy edges these french toasts make a good breakfast or brunch dish. I also feed the four PM hunger pangs with these.

The compote is quick to make and the divine taste of Indian ripe mangoes is decadent.  Put generous amount over the cinnamon flavored french toasts or fill the  toasts with the compote and drizzle some of the liquid from the compote over the stuffed french toasts for a more sinful dish. 

The fresh Malta fruit ( kind of blood orange from the hills of Uttrakhand in India) adds a refreshing tang to the compote along with a little lime and ginger juice. The zest of the fruits goes in the egg bath or the custard. Ginger juice, cayenne pepper enhance the flavors just right.

Overall it is a fabulous combination of flavors and textures.

Use a stale, sturdy, dense bread ( a day or two old) for making these french toast. A french loaf, challah or baguette would be perfect. Cut them into thick slices so the bread soaks good amount of egg mixture without being soggy. The bread needs some heft to hold the milk and egg mix. One inch thick is fine. Two inch for stuffed ones. If the bread is fresh the m dry it out for sometime in oven before dipping them.

These loafs are also good for the stuffed french toast as one can make a nice pocket to fill each toast.  Never settle for soggy and squishy french toasts.

But, if you don’t have any of them and want to use the white bread then toast it up before dunking in the egg bath. You will need to layer the filling between two slices before dunking.

Here are two versions of french toasts with citrus mango compote.

I have used a usual white bread here. The recipe is for 2 people.

Stuffed Cinnamon French Toast 

Mango Compote  РFor filling and Topping

Bread – 4 slices (I have used a two day old white bread here)

Cinnamon Р 1/2 teaspoon ground cinnamon

Eggs – 2

Condensed Milk + Normal full cream milk  Р1/3 cup

( usually I take four tablespoons of condensed milk (milkmaid) and two tablespoons of creamy full fat milk)

Malta fruit Zest – 1/2 teaspoon

Salt- 1/4 teaspoon ( if not using salted butter)

Butter and oil  for frying

I don’t add vanilla to retain the flavor of fruits but if you like it add 1/2 a teaspoon

Steps- 

In a shallow bowl make the custard or egg bath for the french toast. Whisk together eggs, milk, cinnamon and zest of Malta fruit . You don’t need to froth the eggs. Just blend well so everything is incorporated well.

Keep your mango compote ready for filling. You can make it fresh or use a previously made too.

Take four thick slices of bread. ¬†Toast and lightly butter them on both sides. I don’t trim the edges. You can use cream cheese too.

Heat a skillet properly on medium heat. Keep it ready for use. You can use electric griddle or oven too.

For normal white bread – On one side spread a few spoonful of mango compote filling and press the other slice on top of it. Prepare two such sandwiches. (Make the other one once the first is cooked and ready). I used white bread so those who don’t get the other loafs don’t feel left out. ūüôā

For the french loaf etc Р Cut a 2 inch thick slice and make a 3-4 inch incision halfway into the slice so a pocket is formed. Fill the compote into it. One end should be sealed.

Now the steps are quick or the bread will start falling apart.

Place the sandwich in a shallow plate and spoon the egg custard mix over it till it is properly soaked. Dunking is difficult with the filled one.

Add some butter and oil mix on to hot skillet and place the soaked sandwich in it. Oil prevents butter from burning.

Keep the heat medium low so we get nicely crisp and cooked french toast. No one likes burnt ones.

Cook on one side till it is nicely browned and crisp then flip gently to cook the other side. (2-3 minutes)

Press the sandwich lightly with slotted spatula to make it cook well.

Add more butter+oil mix if the skillet is drying up. Don’t hesitate to be generous. We aren’t dieting here.

Keep a serving plate ready. Place the Lovely citrus mango compote filled french toast in the plate and dust with icing sugar or top with compote sauce and some more pieces of fruit.

Dig in when it is still hot and crisp. Repeat steps for the next one.

You can keep one french toast warm in oven at 200 degrees F while you make the other.

Cinnamon French Toast with Just the topping 

Alternately, you can skip the filling and dunk each bread in the gg bath till it is fully coated then shallow fry in the hot skillet. Keep the french toast warm in 200 degree F oven and once all are made, cut them in triangles or keep them whole when you plate them. Top the crisp french toasts with lavish amount of compote and dig in when hot. you can serve it with a dollop of creme fraiche too.

I just can’t have enough of these lovely french toasts bursting with summer flavors.

The trick is to keep it simple. Too many flavors spoil the taste. On the other hand dash of Spiced rum, Bourbon and Grand Mariner add perfect taste to the french toasts.

I use less  or no sugar as the mangoes are super sweet and condense milk is sweet too. No maple syrup or honey drizzle is needed.

Enjoy ! 

 

 

 

 

 

Indian Twist to Tex -Mex Tortilla Chips


 

Usually Tortilla chips are made from corn tortillas and the main dish made from them is Nachos loaded with cheese, sour cream and salsa but I gave it a twist to this famous snack. These chapati chips are prepared from whole wheat and gram flour. Instead or cheese and salsa I served them with freshly made raw grated mango takku. A delightful tangy sweet relish. You can eat them with your favorite dip or have them the traditional way with fresh salsa and sour cream. Hung curd dip pairs well with it.

Ingredients :

  • Leftover Chapatis – 3-4
  • Salt and Pepper – to sprinkle over the chips
  • Chaat masala – To sprinkle (optional)
  • Oil – For Frying. (About 3/4 cup)
  • Your favorite dip | salsa | cheese or sour cream

 

Steps :

  1. Make some whole wheat and gram flour (besan) chapatis beforehand if you plan to make these tortilla chips. If you make fresh ones then dry them for a oil for crisp frying.
  2. Cut the chapatis into 5-8 triangle shaped wedges.
  3. Heat oil for frying in a medium size dry skillet.
  4. Once the oil is heated to medium high heat slip the tortilla triangles in a single layer into the oil.
  5. Use a slotted spoon to keep the chips in single layer so they don’t overlap and are covered in oil completely.
  6. Fry them for 2 minutes or until the chips are slightly brown in color and firm and no longer pliable.
  7. Place paper towels in a plate and remove the chips to paper towel lined plate.
  8. Keep the oil hot by adjusting the heat as we will use less oil.
  9. In a serving place heap the crisps tortillas and sprinkle salt and pepper. You can use chat masala too. I use it only when there is no topping.
  10. Serve the chapati chips hot as nachos with your favorite toppings or with raw grated mango takku / green mint chutney / guacamole any other dip or sauce you like.

 

My Tip: When kneading the dough for these chips you can either use just the whole wheat flour or mix gram flour with it like I did. The proportion I keep is 2:1 You can also use mix grain flour to make them healthier. Instead of frying you can bake them in the oven at 180 degrees for 6-8 minutes . Drizzle with olive oil and sprinkle salt and pepper when you line them in baking tray. Do not overlap. Bake till brown and crisp. I also add finely chop green chili and coriander leaves and ajwain ( carom seeds) to the flour before making a dough sometimes. You can be as innovative as you wish. Personally I do not like cheese with these chapati chips. It overwhelms the basic rustic flavor of the chips.

 

Quick And Easy Kairi Kanda Takku | Raw Mango And Onion Relish


 

Each Maharashriyan family has their version of takku.Sweet and sour, this relish is not cooked like South Indian thakkus / thokkus and the use of finely chopped onions gives it a unique sweetness which is different from the sweetness that jaggery gives to the dish.

Summer is the best time to make pickles, chunda, launji etc apart from fresh chutneys. One can see carts full of raw and ripe mangoes all over the city and this year has brought in a very good crop of mangoes of all kinds.

We don’t use the ramkela variety of achar ka aam for these chutneys and relishes but the smaller variety whose skin is softer then the pickling mango of north.

You can eat this relish with almost anything from rotis to curd rice or even mathari etc. I sometimes spread it inside wraps to give them a tangy flavor.

I make it fresh in small quantities because that’s how it tastes best.

To make this lip smacking takku you will need very few simple ingredients.

Ingredients:

Medium Size Raw mango – 2 grated

Onion – 2 medium size

Salt- to taste

Red chili powder – 1 teaspoon

Mustard seeds brown (rai) – 1 teaspoon

Mustard seeds black (sarso) – 1 teaspoon

Fenugreek Seeds – 2 teaspoon

Oil – 2 tablespoon

Asafoetida – 1/4 teaspoon

Jaggery – as per taste and sourness of mangoes.

Steps –

Wash, peel and grate raw mangoes. Keep aside.

I like those which are beginning to ripe a little from inside along with completely raw ones. Gives takku a lovely flavor.

Chop the onion very fine. I don’t like grated version. Chopping fine gives takku a nice crunch.

Warm a seasoning pan and dry roast the brown mustard seeds and one teaspoon of fenugreek seeds separately till fragrant. Don’t let them burn.

Remove and grind them into a fine ( but not very smooth) powder. I powder them on silbatta (grinding stone).

Now add this powder mix along with  red chili powder, salt, onion and jaggery in grated raw mangoes and gently mix well with your fingers by tossing the mixture slowly. .

Let it sit for half and hour then taste and adjust sweetness, salt and spices. By now jaggery will melt and get well incorporated with the juices released from mango and onions.

Heat oil in the same seasoning pan and remove from heat once warm enough. Add asafoetida, black mustard seeds (sarso) to it. When they crackle, add the remaining fenugreek seeds and let them brown a little.

When the oil cools down, pour it over the takku and mix.

Your delicious takku is ready to eat.

This keeps good for a week to ten days in the fridge.

There isn’t much oil in this recipe and ¬†unlike other thokku it is not cooked. You will relish the raw flavors of mango and onion in this relish.

Serve with chapati, curd rice, mathari or chapati nachos or use it for layering rolls etc. The tangy sweet taste will always tickle your taste buds.

 

 

 

Delhi Street Style Egg Paratha


 

Egg parathas or Anda Parathas bring back a lot of memories from college days and later when mid night hunger pangs took us to moolchand parathewala and various other roadside paratha joints which catered to the night owls like us. It was the preferred choice of meal along with other stuffed parathas.  There can be no other soul satisfying meal than this when the city sleeps and the streets are almost empty except for  people like us and the dogs. The coveted time between 11 PM to 4 AM was the playground for these parathewalas and hungry night owls. You will always find people to tell you interesting stories related to their night- outs and paratha eating adventures.

Street food is an art. It is an experience to watch these street vendors conjure up delicious dishes right in front of you. ¬†I have watched the art of making anda paratha but what we make at home doesn’t come closer to what the street side vendors sell. Still, for the love of it I started making a few variations of this famous paratha at home. My boys were sucker for this treat and it would be a choice of single egg or double egg, sometimes even a stuffing of anda bhurji or scrambled egg, keema would go in and the paratha would instantly become a ¬†complete meal.

Crisp , flaky, packed with the goodness of eggs and spices egg paratha is a great thing to satiate your hunger. The stalls make this no frill delight and diligently serve you with pickle and onion rings. Sometimes even a dollop of butter.

Unlike usual stuffed paratha the street style egg paratha is slightly tricky to make. The beaten egg is gently folded into the layers of the crisp paratha and then it cooks inside them. Usually, in a good paratha you won’t be able to see a trace of egg outside and only when you tear it to take a bite the deliciousness of the cooked egg will come to light.

Some street parathas are made differently where the egg is broken on top of a large roti made with maida and cooked on hot tawa then folded with some keema or egg stuffing like a mughlai paratha but that is a different story.

The Delhi style egg paratha is different and unique in taste. Here are the two ways you can try to replicate the awesome street food at home.

Ingredients : (Serves 4)

Whole wheat Flour – 2 cups

Eggs – 4

Coriander greens Р 4 tablespoons

Green chili – finely chopped 1 tablespoon

Salt and black pepper – to taste

Red chili powder – to taste.

Onion Р 1/2 cup chopped fine

Water – to kneed the dough

Oil / Ghee – for cooking paratha

Steps : –¬†

The paratha for this recipe needs to be flaky so that when it puffs up the layers separate and you can slide the egg mixture inside by lifting the top layer. Regular paratha makers will not find this difficult and the new enthusiasts can learn from trial and error , it is all worth the effort. Trust me. ūüėÄ

In a bowl take wheat flour, add salt and a little oil and kneed it into a nice dough using water as required. Keep aside for 15 minutes and then kneed again with your fist to make a nice soft dough. Softer dough will yield great parathas. Keep it under a moist muslin cloth till ready to use.

In another bowl break one egg and add the coriander leaves, green chili, chopped onion and other spices.

Whisk it well and keep aside.

Divide the dough in four equal parts. Roll each part into a ball.

Dust the ball in dry flour and roll it into a circle with a rolling pin. Now apply some oil/ ghee and fold it in half circle , then fold again to make a triangle. brush oil/ ghee between each layer and sprinkle the dry wheat flour slightly. This will keep the layers separate.

Heat a frying pan or tawa, flat griddle on medium heat and cook the paratha till one side gets brown spots, flip and cook the other side similarly. Apply a little oil/ ghee on the sides.

When you see the edges becoming crisp and the paratha splits into layers  gently lift the top layer or make a incision with a sharp knife to pour the egg mixture between the two layers. Tilt the paratha a little so the mixture is evenly distributed.

Cover it again with the layer of paratha and let the egg cook inside.

Gently press it with the spatula to ensure the egg cooks well inside. Do it on both sides. You can keep the flame low and cook covered for a minute too.

Once done remove it in a serving plate and serve with pickle or chutney and a nice cutting chai. Yes, you need to have kadak chai with it. Coffee won’t do.

Sprinkle some chaat masala for that street style taste.

Repeat the procedure with other egg parathas.

They need to be eaten fresh but wrap them in paper towel or butter paper if you want to take them in your lunch box or pack them for your kiddo.

Method 2 

It is simpler and though parathas for me are always triangular and not circular but you can make it this way too.

The ingredients are the same So is the cooking method. What changes is the shape of the paratha.

Don’t worry if the egg comes out. Perfection is not always essential. The parathas taste just as awesome even with a little spillage from side.

Be careful while filling as the steam from the paratha can give you burn.

It takes a little practice to make these but once you learn it you will want them every day. We will make the famous Kolkata Mughlai paratha or the Baida roti soon

Usually the street stalls use refined flour or maida to make the paratha but this healthier version with whole wheat flour is better.

 

Important Tip – It is good to learn from people sharing their food adventures and recipes perfected over time. It is better to make your own stuff and share than copy paste someone else’s. Not everyone is a professional or seasoned food photographer so it is cool to take pix as it is in your kitchen than to steal from other blogs etc.

Don’t be scared to share the way food looks in your kitchen or plate. ūüôā

 

 

 

 

Summer Special – Healthy Green Plantain Raita


Summer months are for eating light and healthy. Yogurt based dishes especially raitas are cooling and nutritious too. I often make a big bowl at lunch and pair it with simple zeera rice or mixed grain roti & sabzi. Green plantain is cooked like potatoes and used in many recipes as it can not be eaten raw. One can make cips, kebabas, koftas, stir fry, raita and various types of curried or dry vegetable dishes from it. These are nutritious and rich in dietary fiber among other things.Packed with carbohydrates, Vitamin A (more than ripe banana), B Vitamins esp B6, potassium, iron, magnesium these are a good choice to add to your meals.  Raw Onion gives this raita a little crunch and it is good to eat raw onion during summer as it has a cooling effect on the body.

To make this cooling raita you will need :

Ingredients :

Raw green plantains – 2 Medium size

Onion – 1 medium (Optional)

 

Green chili – 1

Grated Ginger – 1 inch

Salt = to taste

Red Chili Powder – (For garnish)

Roasted Cumin Powder ) For garnish

Curd / yogurt – 1 cup whipped

For tempering :

Curry Leaves – 1 sprig 5-6 tender leaves)

Mustard seeds – 1/2 teaspoon

Red whole chili – 1/2

Asafoetida – 2 pinches ( optional but it gives a nice flavor)

Oil – 1/2 teaspoon

Steps –¬†

Wash and steam or boil green plantains in steamer or pressure cooker. Three whistles are enough but it depends on the size of banana.

Take out , peel the skin and roughly mash the plantain. Some people mash it smooth but I love small soft chunks in the raita.

In a bowl whip the curd till smooth. Add salt to taste.

Add the mashed plantain, grated ginger and chopped onion. Mix well. Raw onion is good to eat in hot summer days.

You can add a little roasted cumin powder and red chili powder too.

Add fresh coriander leaves and mix.

To prepare the tempering :

Take a seasoning pan and put it on low flame. Add oil and when it warms up add mustard seeds and asafoetida. When the seeds start to crackle add curry leaves and red whole chili and chopped green chili. Don’t let the seasoning burn.

Pour it over the raita.

Serve chilled with rice or roti.

Some recipes call for chana dal and / or washed urad daal in tempering. I have not used them here but they do enhance the flavor. Use 1/2 teaspoon of each if desired.