Posted on

Khichu(Spicy Indian Doughnuts)

Khichu is a village food, in Gujarat, that is healthy, extremely quick and now is a widely appreciated rural delicacy in Gujarat. There are many variations in this, but traditionally it is made of rice flour or bajri millet flour. Some people also make it with grated corn or rice flakes. Though it is quick , it is a bit tricky and calls for getting the proportion right.  The rice flour khichu is the base from which rice papads are made. Rice  Papads or Pappadums as popularly known in restaurants, are made from this khichu dough. One rolls  the khichu dough into flat circles and dry them in the sun for a few hours.

During my childhood days, we use to make fresh rice papads every fortnight or so. As a child, I would look forward to eating khichu. This was my incentive for helping my mother roll out the rice papads from this.  The best way to enjoy this is to have it warm, and soaked in the accompanying oil. The texture of Khichu is smooth, flavored with spices, and extremely soft to eat. The garnish of oil and coriander gives it spicy and oily look and since it is steamed, it is healthy. The recipe here is made using the Khichi flour of Jalpar Brand. The traditional farming community of Gujarat often make the khichu with Bajri or Millet as it has a very high iron content and extremely nutritious.

My exposure to eating this in USA was only in  Edison, New Jersey, as it has a high concentration of families from Gujarat,India. I was excited to see this being commercially available in USA, that I made it a point to have a friend of mine try it, and now whenever I get a chance to eat this , I would not want to miss out.

The doughnut shape is what attracted me as a young kid, and it is definitely worth giving it a try for a spicy flavored healthy doughnut made of rice/grains/lentins.  Its attractive shape is ideal for a nice appetizers and  the advantage of this recipe is, it is quick, easy to make, can be made in advanced and then re steamed or re heated for large group of parties. And because of  its shape and texture it is highly appealing to children too!

I explored using the Khichi flour of Jalpar brand, thinking that this would be  the Khichu flour, but to my surprise, it came out to be a mix of Green Bean, Rice, Sago Seeds & Cumin and the taste turned out to be quite  delicious. The color difference from the original  rice flour based  khichu, is due to the use of different flour. I read the ingredients of Khichi flour only when I had to write this post!!

Recipe makes 12 pieces of khichu doughnuts about 3 inches in size

Preparation Time 5 min

Cooking time 15 min

Ingredients
  • 1 cup khicchi flour ( Jalpar Brand) or plain rice flour or plain bajri flour
  • 1/2 tsp cumin seeds
  • 1/2 tsp red chilli powder
  • 1/4 tsp asofoetida
  • 1/2 tsp chopped green chillies
  • 1/8 tsp bicarbonate soda
  • 1 tbsp chopped coriander for garnish
  • 2 1/3 cup water
  • salt to taste
  • For Flavoured oil accompaniment
  • 1/4 cup oil to serve and grease(preferably peanut oil)
  • Black salt powder
  • Red chilli powder
  • salt to taste
Method
  • In a deep pan, heat the water to boil on medium flame
  • When the water boils, add, cumin seeds, salt, red pepper powder and bicarbonate soda, green chillies.

IMG_2544

  • When the water reduces to about 2/3rd of its original volume, add slowly the khicchi flour, mixing it thoroughly so no lumps are left

IMG_2551

  • Stir for a couple of minutes, till water is absorbed, and flour forms a lump.
  • Cover and steam and slow flame for a couple of min.
  • Remove from flame and let it cool for 3-4 min.
  • In a broad pan, add, a litre of water to boil.
  • Grease a steaming dish with oil.
  • Grease your palms with a bit of oil.
  • Take about 1/4 cup size dough and roll it on to a ball shape.
  • Flatten the ball a bit, and pinch it in the middle with the thumb or index finger.

IMG_2553

  • Put it on the greased steaming dish.
  • When all dough is used up, put the greased dish on to the boiling water, cover and steam on high for 5 min.

IMG_2558

  • Remove from flame and open.
  • Using flat spatula, lift the cooked doughnut shape khicchu.
  • If the texture is not extremely smooth on the top, you can flip it and serve.
  • Make the flavoured oil by mixing red chilli powder, black salt and salt to your desire.( at least 1/4 tsp of each of chilli and black salt powder)
  • Garnish it with the flavored oil and coriander
  • Serve hot.

 

Tips

If the khichu doughnuts spread out to flat shape, that means you have overcooked it, or the soda bi-carbonate is too much.Excess of bicarbonate soda also will give it a bitter taste.

If the water is less, khichu doughnuts will turn out to be stiff and not soft.

Special bicarbonate soda knowns as Papad Kharo available in Indian Grocery store, is used. This is specially used when you are making Papad, as it gives it the appropriate crispiness needed. I have used normal sodium bicarbonate only.

If you do not want to make doughnut shapes, cook it further, and  after few minutes, you can mould it in a cup and serve it

Instinct Factor

Steaming the doughnuts,to the texture consistency of your choice as well as the shape of your choice.

Some people also add seasoning of sesame seeds , mustard seeds and green chillies, if that appeals to your taste!

Feel Factor

Comfort food, for me and  one just relishes this  soft, appetizing, warm and spicy doughnut that just melts in your mouth, when coated in the cayenne pepper and black salt flavored oil! And the new flour that I accidently used, seemed to appeal more to my daughter and I think that this mix was healthier too as it has green lentil and rice in this mix! This is any time quick meal, as an appetizer, snack or dinner!

[contact-form-7 404 "Not Found"]

 

 
[shopeat_button]

Posted on

Vegetarian Pad Thai

Richmond. Virginia has lots of boutique restaurants that are not available up north. One such gem is Tara Thai, whose food has been enjoyed by us for a decade or so. This is one place where the price and the quality has remained consistent through the time. My first exposure to great Thai food and in particular Pad Thai was at Tara Thai.  We used to travel a lot from north down to Richmond on vacations, at which time we use to make it a point to visit Tara Thai. But there were times when we felt like having Tara Thai pad thai when not in Richmond, and hence there was a need to create a home version of the Pad Thai.  This version of mine has a bit of my personal touch via the ginger, green chillies and peppers and minus the tofu. It is spicier than Tara Thai and bit more refreshing with extra peanuts and added vegetables.

I have fondness of peanuts, probably as I come from Gujarat, where peanut farming was very high and peanut oil is the main cooking oil too. A friend’s birthday was the inspiration to make this dish, as that was one of her favorite meals of mine. Many a times we think of someone when we make a particular item and we remember them in our hearts. Food and feelings are closely linked, at least for me and makes true a statement I read somewhere,” I cook to show my love”. and this resonates with me a lot.

If you are peanut, tamarind and noodles lover, you will definitely enjoy this highly delicious Thai noodles that is extremely quick to make and uses sauted vegetables, which is highly nutritious. And to the frequent pasta noodles lover, this recipe offers a variation that is highly colorful too!

Recipe makes for 3 people

Cooking Time: 15 min

Preparation Time: 30 min

Ingredients by Volume
  • 1 cup broccoli florets
  • 1 cup red pepper diced
  • 1/2 cup green pepper diced
  • 1/2 cup carrots diced and boiled
  • 1/2 cup green onions choppped
  • 1 cup onions diced medium
  • 1 tbsp green chillies or 7-8 green chillies finely chopped
  • 1 tbsp ginger finely diced
  • 1 tbsp coriander chopped
  • 7 tbsp oil
  • salt to taste
  • 1 tbsp tamarind paste
  • 1/4 tsp chilli powder
  • 2 1/2 tsp brown sugar
  • 1  1/2cup roasted and crushed peanut powder
  • 1/2 packet flat rice pad thai noodles
  • 1 tbsp water
  • Few drops of lemon
Method
  • In about a litre of ice cold water,  put the rice noodles to soak for 15 min.
  • In the broadest pan  you have, heat 6 tbsp oil.
  • On high flame, add green chillies to the warm oil and saute for 1 min 
  • Add diced onions and saute for 3 min. on high 
  • Add salt to taste.
  • Add  ginger and saute for a min. 
  • Add broccoli florets and stir for amin.
  • Add red peppers and saute for two min.
  • IMG_2463
  • Add green peppers and saute for a min.
  • Add green onions and saute for two min. and remove from flame.
  • Mix  tamarind, one tbsp roasted crushed peanut powder, chilli powder and a tbsp water.
  • Boil a litre of water in a deep pan
  • Add a tbsp oil, salt to taste and pad thai noodles.
  • Boil on high for 5 min.

IMG_2465

  • Remove from flame, drain the water.
  • Add the rice noodles and tamarind paste to the sauted vegetables.

IMG_2472

  • Add 1 cup roasted and crushed peanuts, 3-4 drops of lemon and mix well .
  • Heat for a 2-3 min 
  • Garnish it with fresh coriander and a sprinkle of peanuts powder and serve hot.

IMG_2468

 

Tips

Roasted peanut crushed powder can be made in advance. Heat two cups of peanuts in a broad thick pan for 10 min on slow flame. Remove the skin and  pulse it in a blender for a minute to get a crushed consistency. Excess powder can be stored for future used.

Using pasta utensils helps in lifting and mixing the noodles well with the vegetables.  Alternatively you can run cold water to cooked noodles to cool them, so that they will not stick and mix well.

Jain Variation: Exclusion of onions, green onions ginger and carrots.

Variation: Add Fried Paneer cubes as an alternative to Tofu. I personally do not prefer Tofu, so have skipped both Paneer and Tofu.

Instinct Factor

Roasting the peanut powder to the brownness of your desire. I prefer the brown tint to it.

Cooking noodles to your perfection. Rice noodles are pretty soft so they cook fast.

Feel Factor

Tasty noodles with lots of veggies and the crunchy peanuts in between, flavoured with tamarind, ginger and chillies creates a delicious aromatic Thai meal  being cooked and relished in your home. Visually I find  the colors of vegetables against the brown of the noodles and tamarind sauce very attractive and I truly relish this asian flavoured Thai meal , whether its lunch or dinner time!

 

 
[shopeat_button]

Posted on

Spicy Rajma Soup with Salad (Red Kidney Beans Soup Salad)

Waiting for snow, enjoying the cold, walking with my friend, feeling first round of snowflakes falling on me, is a pretty good description of my day! Weather and heart often influence the choice of food that is being cooked at  my home. With such a cold, wintry or rainy day, I wanted to make something that is hot and piping, colorful and easy, something between a soup and salad and something that gives a happy and warm feeling to one and all.

A dish like this is the Spicy Rajma Soup Salad. Many of you having ties with Sudan will  know this dish as ” Sudan na Phool”. This dish originated in Sudan.  The Gujaratis living there have created this vegetarian entree of a Sudanese delicacy, and spread it amongst the community. There are special Sudanese kidney beans that are used to make this. But, due to lack of its availability on a regular basis, I often make this with Red Kidney Beans, and hence I would like to rename this as Spicy Rajma Soup Salad . The red kidney beans resemble in shape and color to the original Sudan Phool. Some Indian shops do keep the original Sudan Phool, according  to a friend of mine. 

This is easily a complete meal by itself and it is highly colorful, extremely easy, very nutritious and fulfilling too. It is delicious to taste and enjoyed by non- Indians too. As it is accompanied with bread, this can be a weekend menu or a great entree even if you have a party of ten at home. All it requires is some preparation work by chopping vegetables that can be prepared in advance. Personally, chopping vegetables is a highly therapeutic activity to me, as it brings my wandering mind to focus only on the activity I am doing, and forget about everything else. I enjoy the experience of chopping to the  right size and shape, and when I see saw many different colors and varieties in front of me, the artistic mind of mine is highly satisfied via the vegetables color palette in front of me. Readers familiar with this dish are encouraged to add any variations, if I missed out!

What I like about this dish is that as a host,  you can just present the various vegetables on the table, and the guests can choose the toppings that they want , giving the guests the choice of personalizing this dish to their taste, and reducing the work of the host. And not to mention the joy of seeing the spread of  so many colorful items on the dinner table!  

Recipe : For 4 people

Cooking time: 30 min

Preparation time: 15 min

Soaking time: 4-5 hours

 Ingredients
  • 1 1/3 cup diced tomatoes
  • 2 cup shredded cabbage or thinly sliced
  • 1/2 cup diced green peppers
  • 1 cucumber diced
  • 6 green hot or kashmiri chillies
  • 1/2 cup finely chopped coriander leaves
  • 1/3 cup lemon juice or one lemon juice
  • IMG_2326
  • 1/16  tsp baking soda
  • 1 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/4 tsp asofoetida
  • salt to taste 
  • 2/3rd cup oil
  • 6 cups of water to cook rajma
  • 4 whistles to cook rajma
  • 2 more cups of water to be added later on
  • 12 buns
  • Fine gram floursev for garnish ( optional)
  • Butter to grease the buns(optional)

Method:

  • Soak the rajma or red kidney beans,  after washing thrice for 4-5 hours.
  • IMG_2323
  • Add 1/2 tbsp salt and baking soda, 6 cups of water and put to cook in a pressure cooker for 4 whistles on a medium flame.
  • Remove from flame and let it cool.
  • As soon as the pressure is released, open and transfer to a broader container and put to heat.
  • IMG_2331

 

  • Once it heats up, add asofoetida, turmeric, coriander powder, chilli powder, oil, salt and all the diced vegetables along with lemon juice.
  • Stir and cook for 3-4 minutes. 
  • IMG_2337
  • Garnish with sev.
  • Serve warm with buttered bread, plain bread or toasted buns.
  • IMG_2347

 

Tips

If there is excess water after the red kidney beans are cooked, you can mash a few red kidney beans in the soup so that it will thicken the consistency.

Tomatoes are best, if sliced just before garnishing, as they tend to release the juice and become soft.

I often use V shaped slicer for shredding cabbage, as it makes it quicker and gives me a uniform thickness to cabbage.

Instinct Factor

If you are feeling more colorful, feel free to add some more sweet red and yellow peppers to red kidney beans soup. Since I am used to the taste from India, Green Capsicums were the only choice of capsicum at that point of time.

Look out for the aroma of boiled kidney beans in the whistles to indicate that is done!

Even if the kidney beans are overcooked, they will still taste great in this dish.

Feel Factor

Chases away the chill on a wet rainy or cold day, with the piping hot rajma kidney beans soup with colorful salad and spices. Its a complete meal for an evening with a buttered bread. Has a lot of wow factor when guests see so many colors together and experience the spicy and tangy taste of red kidney beans soup topped with almost raw salad vegetables. Its a happy feeling to relish a highly nutritious and colorful meal.

 

[contact-form-7 404 "Not Found"]
[shopeat_button]

Posted on

Triranga Idlis (Tricolor Idlis Rice & Lentil Steamed Cakes)

Inspired by the Independence spirit in air, due to the upcoming 65th republic day of India on January 26, I explored bringing this spirit to cooking. There are various events happening around the town, organized by local Indian Community via IAVA and am looking to forward to celebrating this with total patriotic spirit on 26th January via the Republic day celebrations of IAVA. Something that is simple, colorful, healthy and with a good deal of wow factor as well, is the Triranga Idlis. Triranga name is inspired from the  Indian Flag, which is also fondly called as  ” Triranga”, as it is in tricolor, The colors are in the order of orange, white and green. The white portion in the middle also has a blue circle with spokes, known as Ashoka Chakra. The idli colors are based on the flag. The natural color of idlis is white as it is primarily rice based.  To this I have added carrots for orange and spinach for green. Special quarter coin size idli moulds have been used for the coin size idlis, as these are very appealing to kids and also serve as a good finger bite appetizers in a party. And it also represents the size of the Ashoka Chakra in the middle!

Normally the use of carrots and peas is done as a topping on a rava idli( a variation of idli made from semolina) and I always  found this topping very attractive. To make the entire idli colorful, I have mixed the carrots and spinach with the idli dough, so that  it is visually more appealing, and also it disguises the taste of carrots and spinach, in case someone does not find them appealing. And needless to say, I do have members who dislike carrots. so I am hoping this is one way I can get them to eat carrots!

Idlis are very healthy and nutritious item and considered as an important breakfast item, in southern part of India, from where it originated. Its made of rice and black lentil . It texture is soft and fluffy and can be savored with sambhar( lentil soup) or chutney, which is often coconut based. Coriander based green chutney or just melted butter are other good accompaniments with idli. When idlis are fresh and hot, they taste yummy even if they are not accompanied with anything, specially when they are the size of coin shapes, as they just melt like small coin chocolates into your mouth!! The flavour of carrots mixed into the idli dough, tastes very nice. I topped the spinach based idli with gunpowder or hot chilli dry powder to create a contrasting flavour while eating. This dry idli chutney powder is easily available in Indian grocery stores. My challenge here is to have the pure green color on the spinach after the idlis are steamed..This is an area that needs some more thought…If any of you have any suggestions on retaining the green color please share…

And the verdict from the family members- yes to carrots based idlis, so here’s wishing Indian readers, a great patriotic week and day on 26th January 2014!  

Recipe makes:  64 coin size idlis 

Cooking time : 20 min

Preparation time: 15 min

Passive time: 20 min

Ingredients
  • 1 Gits Instant Idli mix
  • 1 cup baby green spinach or chopped spinach
  • 1/2 cup diced carrots
  • Salt to taste
  • Oil to grease
  • Gunpowder or dry idli chutney powder for garnish (optional)
  • Special Equipment: Coin sized idli moulds, or alternatively regular sized idli mould trays and Idli cooker
Method   
  • Put 3 cups of water to boil.
  • Boil chopped spinach for 4 min.
  • Strain the spinach, using a tea strainer, which is easy to lift off.
  • Re use the same water and boil carrots in it for 7 min.
  • Strain the carrots.
  • Grease the idli mould with a few drop of oil. You can skip this step if you would like to cut the calories. The pic here shows idli steamed without the initial grease. Greasing helps to remove the idli smoothly from the mould.
  • Put to boil 1 litre of water inside the idli cooker, and cover the cooker with  a lid. Put this at near high flame, on your second highest burner.
  • Pour the content of the mix into a wide and deep bowl. I often use a Large Prep Bowl.
  • In a separate bowl, mix water and oil.
  • With one hand pour the water/oil mix, at a medium pace in to the large prep bowl, and with the other hand, circularly agitate or stir vigorously the idli mix, as the water is being poured. This step is crucial to idlis being fluffy.
  • Continue doing this for about couple of minutes, and you will see the idli mix rising.
  • Divide the idli dough equally into three bowls.
  • Add spinach to one portion and add carrot to other.
  • Using hand blender or normal blender, thoroughly mix spinach with its portion of idli dough.
  • Do the same for the carrot and idli dough. 
  • Pour this mixture into the idli moulds, almost up to the edge. For coin sized idlis you will need idli moulds of that size. The pic here shows the idli mix poured in a regular size idli mould, as I forgot to take pics of the coin sized idlis..
  • IMG_2377
  • Lower the gas flame, open the idli cooker with caution using a towel or oven glove.
  • Put the idlis moulds with dough, inside the idli cooker
  • Cover with the lid and raise the flame to high.
  • Cook for 20 minutes and then switch off the flame.
  • For further 20  minutes, keep the the cooker closed.
  • Then slowly open the cooker, remove the idli moulds
  • Wait for about 20 seconds, and then using a butter knife slowly release the idlis from its outer edge.
  • Serve with chutney. lentil soup or sambhar,  or eat it with a dash of melted butter/clarified butter(ghee) ,which is also equally delicious.

 IMG_2382

 

 Tips

Instead of carrots, you can even add tomato puree about 1 tbsp to get the orange color and different flavor. I prefer using the instant dough mix, but the same can be added in relative proportion to the fermented dough recipe too.

Instinct Factor

The amount of water needed in the idli mix depends on the water hardiness of your area. Increase the water content if idlis are hard and reduce if they are too wet  and slippery after cooking.

Feel Factor

Have fun by adding colors of your choice to an  otherwise regular dish in white. A visually appealing, healthy, kid friendly idlis and a new way of presenting the well known rice lentil idlis. The texture of idlis is soft and smooth. The spinach idli has a little dense flavour, while carrot is light and fun, and plain white idlis is the original light fluffy healthy meal in a lot of households.  

[contact-form-7 404 "Not Found"]
Posted on

Rigatoni Pasta in Spinach Sauce

We often think of Alfredo or Marinara sauce as base for pasta, but I decided to experiment with it by adding spinach and garlic to a basic white cheese sauce. As I recollect this, I realized that this is my first time flirting with creativity while cooking. The need stemmed from trying to figure out how to variate the everyday pasta in my daughter’s lunch box. Like every mother, I was focused on getting enough spinach in my “popeye”. So, I decided to implement this idea about six years back, and this combination was extremely successful with the kids. I had my daughter’s friends asking for several helpings of this, when this was a part of her lunch. In fond appreciation of one of my daughter’s friends, I shall rename this pasta as “Ankita’s Pasta”! Thanks for liking this and encouraging me to be innovative while cooking, Ankita. 

The spinach, cheese and garlic simmering on the gas stove is highly tempting, and the combination of green and white is an attractive and different combination on a pasta dish, that makes everyone give it a try and subsequently relish it.

Since this is often a lunch meal for my daughter, it is for sure a quick and easy dish to make in under half hour in the morning rush.

Recipe: Serving for 2-3 people

Cooking time  15 min.

Preparation time: 5 min.

Ingredients
  • 3 cups Rigatoni Pasta
  • 3 cups baby spinach leaves or chopped spinach
  • 3 cups whole milk
  • 2 tbsp olive oil
  • 2 slices of cheese
  • 2 tbsp corn starch
  • 1/4 tsp fresh ground black pepper
  • 2 pods of garlic crushed(optional)
  • Salt to taste
  • 6 cups of water for pasta
  • 2 cups of water spinach.

 

Method
  • Pressure cook pasta, water, salt and 1 tbsp oil to 4 whistles on medium high flame. 
  • In a pan  put 21/2 cups of  milk, cheese, black pepper, 1 tbsp oil to boil.
  • Cook spinach in a microwave, along with 2 cups of water for 3 min on high setting.
  • Remove excess water from spinach.
  • Using hand blender, blend the spinach to fine paste.
  • When milk boil overs, add garlic, spinach and salt to taste.
  • Add cornstarch to the remaining 1/2 cup of milk and mix thoroughly.
  • Add the cornstarch milk, to the boiling milk.
  • Simmer on low flame for 10-12 minutes.
  • Drain the pasta of excess liquid, once the pressure cooker has cooled down.
  • Add the pasta to spinach sauce and mix well and cook for 2-3 min.

IMG_2352

  • Serve hot.

IMG_2356

Tips

Spinach can be boiled separately in  water for 7 min. if microwave is not available.

The sauce needs to be slight liquidy, as pasta will soak it up, and when eaten after several hours.

Jain Variation: This spinach sauce tastes equally delicious without garlic too! A garnish of fresh/dried basil leaves gives this spinach sauce a nice fragrance.

Instinct Factor

Cooking Spinach Pasta to the level of your choice. Alternatively the pasta can be boiled in 6 cups of water for about 12 min. 

Feel Factor

Healthy spinach pasta sauce for everyday pasta, that is fast to cook and extremely appetizing! Rigatoni and Penne Pasta are my favorite choices of pasta with this spinach cheese sauce.

 

[contact-form-7 404 "Not Found"]
[shopeat_button]

Posted on

Sesame Chikki (Sesame Candy with Jaggery)

Lets welcome and celebrate Sankranti, also known as Uttarayan, Pongal, and Lohri to name a few. It marks the beginning of the new year for some folks in India. In the Julian Calendar, January 14th was also considered as new year, as the sun starts its northward journey from the southern most tip. The day of this festival is always fixed as January 14th. In North India, this is also the beginning of Harvest Festival, bringing wealth and good tidings to the community. Traditionally we believe that all auspicious actions be taken after January 14th, as that brings you good luck in your endeavors. I can vouch for this, as I have received good tidings through the day today, so I felt all the more compulsion to celebrate in its true spirit with the making of Sesame Candy in Jaggery. 

My hometown Rajkot, India, is famous for its jaggery based chikki(candy). There are other versions of this candy, as this is a festival that is widely celebrated all over India. At many places, jaggery is substituted by sugar. Variation of these candies consists of the jaggery mixed with peanuts and almonds or mixed nuts. But, my favorite combination is that of sesame seeds in jaggery as jaggery has more nutritional value than sugar.

In Gujarat, this celebration takes a whole new level, with kite flying festival and neighbors competing against each other to fly their kite to the highest point in the sky. Ahmedabad, India, hosts the International Kite festival, attended by many from world over, where kites of different shapes and sizes are seen flying in the sky. This day is a holiday at most places, specially in the state of Gujarat. I miss those days of being able to go up the terrace and fly kites, eat chikki, and compete with my friends and neighbors in kite flying. But the least I could do was to make an effort to make the sesame candy and celebrate the good tidings coming my way. Sesame seeds chikki candy has a smooth texture to look at, crunchy while biting, and soft on chewing. The jaggery gives a flavor of sweet and salty taste besides adding the color of warmth on a candy, to be enjoyed in the cold season. The color of the candy differs on the color of jaggery used. I had the dark brown jaggery, hence the shade is a little darker than normally seen, but the texture and softness was just right and if you get hooked on it like I do, its difficult to stop, so you are safely warned here!!

 

 

Recipe : 15 pieces of 2*2 inches

Cooking time: 15 min

Preparation time: 5 min

Ingredients by Volume
  • 3/4 cup filled with jaggery pieces
  • 3/4 cup white sesame seeds
  • 2 1/2 tsp unmelted ghee(clarified butter)
Method
  • In a broad pan, heat the sesame seeds on medium flame stirring constantly, until mildly brown in about 3/4 minutes.

IMG_2303

 

  • Remove from flame, and remove the sesame seeds into a plate or another vessel, so that it does not brown further.
  • Grease with ghee, a chopping board,  or aluminum foil of about 18*18 inches dimension..
  • In the same pan, heat the ghee. When melted, add the jaggery and stir on medium flame, until completely melted, as in the case of melted chocolate!

IMG_2304

  • As soon as it melts thoroughly, which should not take more than 4-5 min, reduce the flame, add the roasted sesame seeds to it, and mix thoroughly.
  • Soon you will be able to form a lump,while stirring. 
  • Transfer this lump very quickly on to the chopping board or aluminium foil and spread it wide.
  • Using a roller pin, spread it evenly into a rectangular shape if possible.

IMG_2306

  • Cool for 2 minutes.
  • Using a knife, make square pieces of 2*2 inches.
  • Store immediately in an airtight container.

IMG_2307

 

Sesame candy in another color and form, also known as Til Ladoo, round in shape and white/wheatish in color. Til, is the more commonly used name for Sesame seeds and Ladoo means a round ball. Here the color of jaggery used is more golden. To make this shape, after the lump is formed, remove from flame and very quickly make small rounds. Challenge over here, is to be able to make round balls in the palm of your hand, while it is hot. I would prefer the flat rectangle pieces to the round balls, due to the ease in making. 

IMG_2315

 

Tips

If the Jaggery is very firm,slice it into small pieces, or microwave it in a bowl for 45 seconds.

Sesame seeds should not be overcooked, otherwise they will have a slight bitterness to them.

While making pieces with knife, applying even pressure  by the palm of your hands on top of the knife, will work better to have clean cuts.

Instinct Factor

Trusting your instinct over here is very crucial, as jaggery if overcooked, will become too brown and burnt. Undercooking is better than overcooking over here.  You cannot go wrong with the taste, so even if the shape is not perfect, the taste will be!

Feel Factor

Never knew candies can have iron and calcium and also taste so yum! A crunchy warm looking candy that has a sweet and salty flavor at the same time, and once you start nibbling, you may just finish the whole box!

 

[contact-form-7 404 "Not Found"]
Posted on

Broccoli Cheese Paratha

The first time I was introduced to a good broccoli dish was at Blimpie’s Sandwiches with a delicious Broccoli and Cheese soup. I found the creamy texture of cheese and lots of broccoli with lots of black pepper very appetizing. So, I decided to try this combination in a day to day recipe by experimenting with it as a stuffing in a Paratha or Bread. I am glad that this idea delivered results because everyone’s eyes lights up in my house when this is on the menu. It’s quick, easy, colorful and healthy meal. It has a bit of western flavor and bit of Indian flavor with good amount of green chilies, and optional onions and garlic, which makes it appealing to all!

Recipe Makes 10 Parathas

Cooking time : 20 min

Preparation time : 15 min

Ingredients
  • 4 1/2 cup chopped broccoli  including thick parts
  • 7 hot green chillies
  • 1 onion diced 
  • 4 pods of garlic diced
  • 1/2  cup oil
  • 1/2 tsp fresh ground black pepper
  • 2 cheese slices
  • 3 cups water
  • pinch of asofoetida.
  • For Dough
  • 2 cups wheat flour
  • 1 cups water
  • 1/2 tsp salt
  • oil to grease the parathas
Method
  • Heat about 1/2 cup oil in a broad pan. Add chopped garlic and saute for 2 min. Add chopped onions, and green chillies and saute for 6 minutes on medium flame.Add broccoli including the thick stem part finely diced, salt and and stir.Add 3 cups of water and cook on medium high for about 15 min.Add cheese slices and stir for another 5 min.Add fresh black pepper and stir for 2-3 min. Let it cool. If the mix feels too chunky then either you can cook some more, or mash the big chunks a bit.

  • IMG_2270

 

  • Making of Dough
    In a broad pan/dish, mix flour and 1/2 tsp salt.Add upto3/4 cups water at intervals to the flour and knead to a soft but firm dough.Refrigerate the dough for 30 minutes at least, ideally for 60 minutes.
  • Making the Paratha
  • Place 1/3rd cup of broccoli mix into the center.Cover from all sides towards the center and close. Twist a bit and remove the excess from the top. Roll it again to a round circle about 7 inches wide.

IMG_2272

 

 

  • Cooking the Broccoli Cheese Paratha
    Heat a round thin pan or griddle on a medium flame. Lay the paratha top side down on to the griddle.
    Cook on a medium flame and dot with oil when brown spots appear and flip.

IMG_2269

  • Serve hot Broccoli Cheese Paratha with pickle, yogurt or [aio_button align=”none” animation=”none” color=”blue” size=”small” icon=”none” text=”Pomegranate Raita” relationship=”dofollow” url=”http://cookingbyinstinct.com/pomegranate-yogurt-dip”]

 

Tips

Remove any yellow portion of broccoli, and make a point to use the thick stems which are loaded with iron, in this recipe.

If the dough is well kneaded, it will not stick while rolling the broccoli cheese paratha. Even if some chunks come in the way, it will be possible to roll, over it in such cases. Also if you do not see much brocolli after rolling, then your dough ball is too big. 

Jain Variation: Replace the onions and  garlic with 1 tsp of aamchur powder.

Instinct Factor 

Rolling to a round shape will come by practice, with the ability to apply even pressure all around.

 Feel Factor

 Broccoli and Cheese, now loaded with nice dose of spicy chillies and black pepper for everyday healthy meal at home, work or school and a different way of sourcing iron for the body.

[contact-form-7 404 "Not Found"]

Broccoli Cheese Paratha

Print Recipe
 Broccoli Cheese Paratha
The first time I was introduced to a good broccoli dish was at Blimpie's Sandwiches with a delicious Broccoli and Cheese soup. I found the creamy texture of cheese and lots of broccoli with lots of black pepper very appetizing. So, I decided to try this combination in a day to day recipe by experimenting with it as a stuffing in a Paratha or Bread. I am glad that this idea delivered results because everyone's eyes lights up in my house when this is on the menu. It's quick, easy, colorful and healthy meal. It has a bit of western flavor and bit of Indian flavor with good amount of green chilies, and optional onion and garlic, which makes it appealing to all!
Course Entree
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Entree
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat about 1/2 cup oil in a broad pan. Add chopped garlic and saute for 2 min. Add chopped onions, and green chillies and saute for 6 minutes on medium flame. Add broccoli including the thick stem part finely diced, salt and and stir. Add 3 cups of water and cook on medium high for about 15 min. Add cheese slices and stir for another 5 min. Add fresh black pepper and stir for 2-3 min. Let it cool.
  2. Making of Dough In a broad pan/dish, mix flour and 1/2 tsp salt. Add utp 3/4 cups water at intervals to the flour and knead to a soft but firm dough. Refrigerate the dough for 30 minutes at least, ideally for 60 minutes.
  3. Rolling the Paratha Divide the dough into 10 equal parts and shape into round balls. On a flat surface, using a rolling pin and dusting flour, roll a ball into 4 inch circle. Place 1/3rd cup of broccoli mix into the center. Cover from all sides towards the center and close. Twist a bit and remove the excess from the top. Roll it again to a round circle about 7 inches wide.
  4. Cooking the Broccoli Cheese Paratha Heat a round thin pan or griddle on a medium flame. Lay the paratha top side down on to the griddle. Cook on a medium flame. Flip when orange spots appear. Dot some oil on the top. Cook the back side of Paratha in the same manner.
  5. Serve hot Broccoli Cheese Paratha with pickle, yogurt or http://cookingbyinstinct.com/pomegranate-yogurt-dip
Recipe Notes

Tips:
Remove any yellow portion of broccoli, and make a point to use the thick stems which are loaded with iron, in this recipe.
If the dough is well kneaded, it will not stick while rolling the broccoli cheese paratha. Even if some chunks come in the way, it will be possible to roll, over it in such cases.

Jain Variation: Replace the onion garlic with 1/2 tsp of aamchur powder.

Instinct Factor:
Rolling to a round shape will come by practice, with the ability to apply even pressure all around.

Feel Factor:
Broccoli and Cheese, now loaded with nice dose of spicy chillies for everyday healthy meal at home.

Posted on

Sarson ka Saag & Makki ki Roti

A totally green vegetable with a mix of 3-4 variety of greens. Mustard greens or Sarson ka Saag is a very unique delicacy that is particularly enjoyed in northern part of India. I was introduced to this in USA and fell in love with it. This is a typical winter vegetable and brings you warmth and energy, just by the colors associated with it, as well as the high nutrient content according to world’s healthiest food organization (www.whfoods.org). Their flavor has a slight bitterness to it , that matches well with the sweet corn bread.  Spinach leaves add to the already high folate content. The third green leaf vegetable is Kasuri Methi (Fenugreeek) leaves which provides richness in taste. Traditionally this vegetable dish also has Khatta bhaaji, another different kind of leaf vegetable, which I have not been able to locate. 

While cooking, I just kept admiring the rich green color of all the leaf vegetables and it just seemed to be the perfect dish for a polar winter evening, and chase the cold away with this high iron content vegetable.

Making flat corn bread by hand is an art, that is highly visually appealing and almost therapeutic to me. The reason why it is rolled by hand, is as the sweet corn flour is just too fine, to be rolled with a rolling pin.

I would like to credit Daljit Kaur of Princeton,NJ, for introducing me to the traditional contents of this winter gem, which has been modified by me. Could not think of better meal than this, to enjoy on a Polar Vortex evening with a feel temperature of 3 degrees F or -16 celsius.. Only thing missing in this super delicious dish was the home made butter, but the combination of corn flat bread and the mustard greens still just melted in the mouth!! 

Recipe for 4 people

Cooking Time:  50 min

Preparation Time: 20 mim

Ingredients

For Sarson ka Saag

  • 2 large bunches of Mustard Greens or Sarson ka saag
  • 2 large  bunches of Spinach leaves
  • 1 medium size white onion or 1 1/2 cup diced onion
  • 9-10 hot green chillies finely chopped
  • 2 1/2 cubic inch of  ginger finely mashed
  • 1 tbsp dried Kasuri methi
  • 1 tsp garam maasla
  • 2 tbsp tomato paste/puree
  • Asofoetida
  • Salt to taste
  • Butter for garnish
  • 2 cups of water

For Makki ki Roti

  • 2 cups Sweet corn flour
  • 1/2 tbsp salt
  • 1 1/2 cup lukewarm water
  • Ghee(Clarified Butter)/ Oil for seasoning
  • Wheat/All purpose flour for rolling the dough.
Method

For Sarson kaa saag

  • Chop the mustard greens and spinach and keep them separate.
  • Wash each one of them in plenty of water.
  • Put  1 gallon of water to boil.
  • When it starts to boil add 1 tbsp salt
  • Add 1 bunch of spinach and cook for 5 min.
  • Using a strainer, remove the spinach into a different container.
  • Cook the second bunch of spinach.
  • Cook each bunch of mustard green in the above manner, for 7 min. each.
  • Heat 1/2 cup of oil in a broad pan.
  • Add  couple of pinches of asofoetida.
  • Add the chilli/ginger paste to it and saute for on slow flame for 3-4 min.
  • Add the diced onions and saute for 8-10 min on medium flame,until golden brown
  • Add the cooked mustard greens and spinach and salt to onions.
  • IMG_2212
  • Add water and cook on high flame for 10 min, stirring in between.
  • Using a hand blender, grind the mustard for 2 minutes into a thick paste.
  • IMG_2215
  • Add tomato puree, and cook for 10 min, till excess water evaporates.
  • Add kasuri methi and garam masala, stir for couple of minutes and remove from flame.
  • Garnish it with butter and serve.

For Makki ki Roti

  • Add 1/2 tbsp salt to sweet corn flour and whisk the flour.
  • Using lukewarm water, knead the flour into a soft dough.
  • IMG_2222
  • Make 10 equal balls.
  • Roll one ball into wheat/all purpose flour.
  • On a flat surface, using the palm of yours hands make a flat round circle. 
  • IMG_2623
  • Heat a griddle/tawa.
  • Cook on medium flame till brown spots appear.
  • Serve with Sarson ka saag.

IMG_2628 

 Tips

Eating fresh mustard greens in winter is the key to enjoying this.

Simultaneously you can cook spinach and mustard greens on separate burners, to speed up the process.

Alternatively, after onions are sauted, you can put everything is pressure cooker and cook it faster

Jain Variation– No onions to be included in the recipe.

Instinct Factor

Blending just right so texture is not lost. You want to feel some onions, some stems and some leaf when you eat.

For bread, kneading it to soft dough, where you can see soft imprint of fingerprints. Kneading the dough, just before you make breads would be ideal.

Feel Factor

If at home, it tastes so amazing, I cannot wait to try it in the land of Punjab, India.  Its different than Palak Paneer, more richer, denser, and more earthy taste, with its mild bitterness  that  is topped with the yummy butter. Corn bread is soft and sweet, and a hot flat bread with this multi green leaf vegetable just melts in your mouth.

 

 

 

Posted on

Apple Sandesh Cottage Cheese Dessert

Today we complete one month from the starting of the blog, and I am really encouraged by the likes, comments and shares done by the readers over this period. So, let’s celebrate this baby milestone with an Apple Sandesh! This is a cottage cheese based dessert with grated apple stuffed inside. I have very fond memories of enjoying Sandesh in my younger days, as this was an easy dessert which could be made fresh and consumed fresh.  In those days, the stuffing would be a clementine segment or better known as oranges in India.  I would look forward to this delicious dessert that had a nice creamy texture which you could bite into. The chilled cottage cheese with the tangy fruit inside when mixed with some cardamom and sugar creates a very delicious and mouthwatering dessert.  I thought I would experiment with grated apple , and it turned out to be  an equally classy dessert, enjoyed by all at home including guests in town!

Recipe: 10 pieces of Sandesh

Cooking time: 30 min.

Chilling time: 2 hours.

Ingredients:

  • 1 large Apple ( I used Fuji Apple. Stamen also works well.)
  • Fresh Paneer or Cottage Cheese 1 cup or 100 gms in weight.
  • Sugar 3/4 cup sugar
  • Cardamom powder 1/2 tsp.
  • Lemon juice 1 tbsp ( I prefer Fresh Lemons to Limes, as they have sweeter taste)
  • Saffron 1/2 tsp.
  • Milk – 1/3rd cup.

For Making Fresh Paneer

  • 1 quart of 4% fat or whole milk
  • 3 tbsp lemon juice ( not lime)
Method:

For Making Fresh Paneer

  • In a deep pan(nonstick preferred), put the milk to boil on medium flame.
  • When in starts boiling, add 2 tbsp lemon juice and stir, keeping the flame high.
  • The milk should curdle in a minute or so, if it does not , add some more lemon juice.
  • As soon as the water separates, remove from flame and drain it in a strainer.
  • Let it cool for  about 15 minutes in the strainer.

For Making Sandesh

  •  Remove the skin of the apple and grate it fine.
  • Take a shallow pan and heat on a medium flame.
  • Add grated apple, lemon juice and 3 tbsp sugar and mix well and cook for 3 minutes, stirring continuosly.
  • When done, it should make the mixture dry of liquid and apples well cooked.
  • Let it cool for 15 minutes.
  • In a broad flat pan, take the cottage cheese and using your palm, knead it thoroughly for 4-5 minutes, till the texture is smooth and soft.
  • Add the remaining sugar, cardamom and mix well.
  • Take another broad pan and put it to heat on medium flame.
  • Add the cottage cheese mix on it and reduce the flame to slow- medium.
  • Stir and cook for  7-8 minutes on slow flame, ensuring it looses its liquid and starts to form like a lump. 
  • Remove from flame and let it cool for couple of minutes.
  • Knead again for a couple of times.
  • Make 8-10 round balls of equal size.
  • Take one round ball, flatten it in your palm.
  • Take approx. 1/2 tsp apple stuffing and put it in the center.
  • Enclose the stuffing from all sides.
  • Shape it into round ball using both palms.
  • Make a dent in the center with finger.
  • Repeat this for all 8-10 pieces of cottage cheese.
  • Drizzle some  saffron melted milk in the dents of the round of the balls.
  • Chill in the refrigerator for 2 hours.
  • Serve cold.
Tips

Remember to strain the seeds from the lemon juice.  If the cottage cheese feels very dry, you can add few drops of milk to smoothen.

You can control the fat intake, by opting to go for low fat milk or low fat cottage cheese, with slight impact on taste. 

Variation with oranges/clementines – Peel the thin skin off the clementine segments. Make a larger circle from the initial round segments, so that the orange segment can lay flat, with room to be folded over. Cover the segment from all sides so that the C shape of segment is outlined. Chill and serve.

Instinct Factor

Kneading with equal pressure of palm to have smooth texture.

Feel Factor

A dessert that has a smooth texture and filled with fruit of your choice!  The chilled fruit enclosed in the sweetened  cottage cheese is just irresistible. Cottage cheese is light and so why not consume more than one!! For the adventurous, the filling choices are unlimited including mangoes, strawberries and blueberries to name a few. Use of cottage cheese aids in weight loss and protein intake according to SF Gate http://healthyeating.sfgate.com/cottage-cheese-healthy-eat-1575.html  

 
[shopeat_button]