Friday, April 22, 2016

Gujarati Kadhi

Kadhi is a wonderful mixture of sweet and spicy buttermilk. Kadhi is made in variety of ways. Different regions in India have their own version of making kadhi. Today's recipe as the name suggests, is from Gujrat. Gujarati kadhi is somewhat on the sweeter side and white in color. I used to have this kadhi at my friends place in college days. Let's revisit this recipe.

Ingredients(serves 2-3)
2 cups buttermilk
1 1/2 tbs chickpea flour
1 green chili+1 inch ginger+2 garlic cloves(made into paste)
2-3 tsp sugar
Salt as per taste
Chopped cilantro for garnish

1 tsp oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
3-4 peppercorns
2 cloves
1/8 tsp fenugreek seeds
5-6 curry leaves
1 red chili broken in half

Mix together buttermilk and chickpea flour until well incorporated, there should be no lumps. Heat oil in a pot and add mustard seeds, cumin seeds and once they crackle, add peppercorns, cloves, fenugreek seeds, curry leaves and red chili. Pour in the buttermilk mixture, add salt and sugar. Simmer on medium low heat for 5-7 minutes. Keep stirring so that kadhi doesn't curdle. Increase the flame to medium high and let the kadhi boil for about 10 minutes. Once boiled garnish it with chopped cilantro. Serve piping hot!

Tuesday, March 22, 2016

Greek Pizza on Wheat Bread

This was spur of the moment recipe. It is a different twist to Bread Pizza recipe that I had posted few years back. Wanted to try something different yesterday, and luckily I also had all the ingredients on hand. 

5 whole wheat bread slices
5 tbs basil pesto
5 tbs shredded mozzarella cheese
1/3 cup crumbled feta cheese
1/3 cup diced red pepper
1/3 cup diced green pepper
1/2 onion sliced in semi circle
1 small tomato sliced
1/3 cup mixed olives(green, kalamata, black) roughly chopped or whichever olives you have on hand
Crushed red pepper(optional)

Preheat oven at 375 F. Arrange 5 slices on baking tray. Spread pesto on all slices. Sprinkle mozzarella cheese followed by all the veggies. Top with crumbled feta cheese and crushed red pepper. 
Bake it in the preheated oven for 12 to 15 minutes. Take out the tray and remove baked pizza on cooling rack. 

                                     Let it cool a bit and serve.  

Thursday, March 10, 2016

Gatte Ki Khichadi

Rajasthan, located on Northern side of India has a very rich culture. It is one of the popular tourist spot and is also famous for traditional and colorful art. Apart from all this, it's cuisine is also quite exquisite. Dal Bati and Churma is one of their popular dish. Gatte ki khichadi is a Rajasthani rice dish. I had this years back at my friend's place, her mother-in-law shared this recipe with me. I just made one change in her recipe, instead of frying veggies and gatte, I bake them in oven . I know the whole process of making gatte ki khichadi is little bit complex but end product is just amazing! I am sure you will love it.
Ingredients(Serves 4-5)
2 cup cauliflower florets
1/2 cup green peas
1 onion sliced
2 medium potatoes(skin removed and cubed)
1 tomato diced
1 tsp dried mint
1 tsp garam masala
1 1/2 tsp chili powder
2 tbs chopped cilantro
Salt as per taste

For Gatte
1 cup besan/chickpea flour
1/2 tsp chili powder
1/2 tsp coriander powder
1/3 cup hot oil
luke warm water as needed to make a dough
Salt as per taste

For Rice
2 cup uncooked rice
4 cloves
4-5 peppercorns
2 black cardamom pods/badi elaichi
Water to cook rice

For Tempering
4 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder

Cook rice separately with cloves, peppercorns, cardamom pods and salt by whichever method you choose. Keep aside once cooked. Remove rice on a flat baking tray to cool.
Next let's start by making gatte. I had posted Gatte ki Kadhi recipe few years back, so the whole process of making gatte is same but just quantity of ingredients used to make gatte for khichadi has changed. So click on the link here to get step by step recipe for gatte.
Once you are done making gatte, cut them into 1 inch circles. Now preheat the oven to 375 F. Lightly spray baking tray with cooking oil, spread cauliflower florets, cubed potatoes and gatte on tray. Brush just the veggies with a little oil. 

Bake it in the oven for 20-25 minutes until veggies are cooked and lightly browned. Gatte will also turn light brown in color. Don't cook gatte for too long they may turn hard so keep an eye on them. If they are done earlier take them out and cook rest of the veggies until done. 
Now heat oil in a large kadhai. Add mustard seeds, cumin seeds, asafoetida and turmeric powder. Add sliced onion let it brown, add tomatoes and once they soften add peas. In goes all baked veggies including gatte. Spice up all these veggies by adding dried mint, garam masala, chili powder and salt. Combine everything together and add rice, mix it well with all the veggies. Garnish with chopped fresh cilantro and serve!!

Sunday, March 6, 2016

भेंडीची रस भाजी

I love various preparation of this vegetable. This is a typical Maharashtrian recipe and I love it. Though everyone in my family love bhendi, but this ras bhaji is not a favorite in my house. So made this one just for me :) 

Ingredients(serves 1)
12 okra
1/8 tsp tamarind pulp
3/4 cup water
1/8 tsp chili powder
1/8 tsp kala/goda masala
1 tsp gul
1 tsp roasted coarse peanut powder
salt as per taste

For tempering
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Pinch of asafoetida 
Pinch of turmeric

Cut bhendi or okra into one inch pieces.
Keep your tempering ingredients ready. Heat oil in a pan, add mustard and cumin seeds. Once they crackle add asafoetida and turmeric. Throw in chopped bhendi. 
Add tamarind pulp along with water. Let the water boil, add chili powder, goda masala, salt, gul. Let it simmer until bhendi is nicely cooked. Lastly add coarse peanut powder. You will know it's done when color of the bhendi changes, it will become light green and soft. Serve it with roti/poli.

Thursday, February 18, 2016

कोबीची पचडी / Kobichi Pachadi / Shredded Cabbage Salad

This is a typical Maharashtrian koshimbir or salad recipe. It is a simple side dish which can be eaten with roti or just as a salad. This is not a yogurt based salad though that's why I guess it is called pachadi. It is quick and easy to make, with few ingredients you can have a healthy and tasty side dish.

Ingredients(serves 2-3)

2 cup shredded cabbage
2 tbs roasted coarse peanut powder
2 tsp sugar
1 1/2 tsp lime juice
Salt as per taste
1 tbs chopped cilantro

For Tempering

2 tsp oil
1/4 tsp mustard seeds
1/8 tsp cumin seeds
A pinch of asafoetida
1/8 tsp turmeric powder
1 small green chili cut into 3-4 pieces


In a serving bowl, assemble together, shredded cabbage, coarse peanut powder, sugar, lime juice, chopped cilantro and salt.

Heat a small pan and add oil. Once heated, add mustard and cumin seeds, after they crackle add asafoetida, turmeric and green chilis. Shut off the gas. Add this tempering to the above assembled salad. Mix everything together, give it a taste and adjust the seasoning and serve. 

Tuesday, February 16, 2016

Corn Biryani

I love one pot meals and most cultures have their own versions of one pot meal. It is the best solution to quick and easy cooking when you don't have time to make an elaborate meal. Rice is so versatile, which is why it is my favorite component in one pot meals. Biryani is an Indian dish which is made with rice, spices, meat and vegetables. Today's recipe is pure vegetarian though. So let's get started. 

Ingredients(Serves 4-5)

For Rice(cooked separately)
1 1/2 cup uncooked rice
2 cloves
3-4 peppercorns
2 inch cinnamon 
2 green cardamom
Salt as per taste
Approximately 3 1/2 cup water

For Vegetables(cooked separately) 
1 cup frozen corn
1/2 cup frozen peas
1 tomato chopped
1 onion chopped
1 tbsp ginger-garlic paste
2-3 tbsp chopped cilantro
5-6 cashews
3 green chilies
1 tsp cumin seeds
1/2 tsp garam masala
1 tsp pav bhaji masala
1/2 tsp chili powder
2 tbsp canola oil
2 tbs chopped fresh cilantro
Salt as per taste

Cook the rice with all the ingredients separately. Fluff the cooked rice with fork and keep aside. Heat oil in a pan. Fry cashews and take them out. Add cumin seeds and wait until they splutter. Add chopped onion, ginger-garlic paste and green chilies. Saute until onions are translucent and there's nice aroma of ginger and garlic. Next goes chopped tomatoes and cook until they are become nice and juicy. Add corn and peas, saute for few minutes. Now goes spices, add garam masala, pav bhaji masala, chili powder and salt. Add chopped cilantro and stir again. Now goes in the main ingredient, cooked rice. Also add the fried cashews and mix everything together. Adjust the seasoning, if it needs more salt or any other spices then this is the time to do it. Once done serve it hot with cucumber raita or plain yogurt. 

Saturday, January 23, 2016

Oven Baked Yam Chips

Happy New Year Friends!! My first recipe of this year. Hopefully will be able to write more this year. Have been quite busy last year. 

Yams are long red skinned sweet potato. Commonly eaten during  fast or upvas in India, this starchy root vegetable is packed with nutrition like iron, fiber, vitamin c etc. Yams can be made sweet or savory depending on how you like them. It tastes good either way, I myself like it savory. 

2 medium size yams 
1 tbs canola oil
1/4 tsp chili powder
1/2 tsp cumin powder
Salt and pepper as per taste
Chopped cilantro for garnish

Preheat the oven at 375 F.
Wash and scrap off the dirt if any on yams. Cut them into thin rounds.

Add rest of the ingredients and toss to combine everything.

Spread them on a baking sheet in a single layer and bake it in the oven for 20-25 minutes until golden brown turning once half way through cooking time.

Serve them on a nice platter and garnish with chopped fresh cilantro.