Name: Khatta Sandwich Dhokla
Prep time: 3 min
Cook time: 20 min
Yield: 2-3 people
Cuisine: Indian
Ingredients: 2 cups Fresh Idli Batter; 1/2 cups water; 1/8 tsp Bicarbonate Soda; 1 2/3 tbsp oil; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp sesame seeds; 2 Thai Hot Chilies (chopped); 1 1/2 tbsp for garnish (chopped); 3-4 tbsp Green Chutney

Posted on January 31, 2014 February 17, 2015

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.

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

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.

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.

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!

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Khatta Sandwich Dhokla

Idli and White Dhokla both use similar ingredients, and what I learnt from my visit in India is how to combine the two and make quick Khatta Sandwich Dhokla! India has the luxury of expertise available at comparatively low costs with quite creative talent. The chefs in India who come to cook, probably cover 10-12 kitchens prep and cooking through the day. So they definitely know how to finesse their task and make things work faster for them. One such trick was shared by one such creative chef who comes to our house. Knowing my passion for food and cooking, she suggested I should definitely try her Khatta Sandwich Dhokla from Idli batter. I was so impressed by the outcome, I had to try out this quick, one more easy way of making Dhoklas.

My first challenge was getting the fresh Idli batter in USA, especially when one is living in an area without high concentration of Indians. So decided to try the next best thing, which was the ready Idli Batter available at the grocery stores, viz Shreeji’s Idli Batter. Various other brands are also available, but I did not have much luck with them. Maybe the stock was old, or not well fermented.

After persisting a bit more, was able to arrive at the right consistency and softness in the texture for the Khatta Sandwich Dhokla, What worked was diluting the mixture a bit, and adding a pinch of bicarbonate soda. In a Gujarati household, fresh green chutney is a staple and hence always have a stock of it at home. And adding a layer of this chutney in between, gives it a kick as well as the color. You can even not garnish it, and have them plain, if you are watching calories, and you will find them tasty as well.

Dhokla as people now know it, is actually known as Khaman (Yellow Dhokla) in Gujarat, on which I have blogged earlier Khaman Dhokla from Instant Mix .The real Dhoklas are the Khatta or White Dhoklas. So enjoy one more version of Dhokla and keep this recipe in mind, if you have left over Idli Batter to fix some snack during the day or for a quick bite in the evening, or just have it for dinner, as a friend of mine did! She tried with fresh Idli batter! Any guess her state of residence? NJ 🙂

Hers came out soft and fluffy without any additions or alterations of the batter dough! Hope you enjoy this quick version of Khatta Sandwich Dhokla especially with the Diwali festivities on the way!

Khatta Sandwich Dhokla

White Sandwich Dhokla using Idli Batter

Course

Appetizers

Cuisine

Indian

Prep Time

3 min

Cook Time

20 min

Passive Time

5 minutes

Servings

people

Ingredients

2 cups Fresh Idli Batter
1/2 cups water
1/8 tsp Bicarbonate Soda

For Garnish

1 2/3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp sesame seeds
2 Thai Hot Chilies chopped
1 1/2 tbsp for garnish chopped
3-4 tbsp Green Chutney

Course

Appetizers

Cuisine

Indian

Prep Time

3 min

Cook Time

20 min

Passive Time

5 minutes

Servings

people

Ingredients

2 cups Fresh Idli Batter
1/2 cups water
1/8 tsp Bicarbonate Soda

For Garnish

1 2/3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp sesame seeds
2 Thai Hot Chilies chopped
1 1/2 tbsp for garnish chopped
3-4 tbsp Green Chutney

Instructions

Put the water to boil in Dhokla cooker and grease the Dhokla platter/thali with oil, a little more generously, covering the sides thoroughly too.
Dilute the Idli Batter, by adding 1/2 cup of water and also add bicarbonate soda and mix thoroughly,
Pour apport 1 cup of batter to the platter, cover and steam on high for 10 minutes.
Open and check if the batter is cooked,
Spread the green chutney more generously , bit more than what the picture shows, so as to cover all areas well.
Then top the green chutney layer, with the remaining batter and cover and cook for another 10 minutes on high flame.
Meanwhile, prepare the garnish, by heating the oil in a deep vessel. Add mustard seeds, and wait for it to crackle. Add cumin seeds and wait to to be light brown, then add white sesame seeds, chopped chillies and curry leaves and remove from gas after 10-15 seconds.
Once the second layer of Khatta Sandwich Dhokla batter cooked, open and spread the garnish evenly all over and cover and let it cook further for 3-4 minutes.
Make square or diamond cuts and serve with extra chutney, sauce or have it plain and you will enjoy the warm soft texture of Khatta Sandwich Dhokla!

Recipe Notes

Tips

Ensure that the consistency of the batter is dropping consistency.

You can also add ginger chillies paste in the mix to make it more spicier.

When the dhokla leaves the edges of the thali/platter, it indicates that it is nicely cooked. Other way of checking is to insert a knife/fork and check for the firmness/cooking of the batter.

If you want to try an instant mix variation, check out another post on Khaman Dhokla Instant Mix Recipe

Instinct Factor

Persistence and instinct plays a great role in getting things right!

You can variate different types of chutneys for exploring different flavors. I might do with Guacamole filling to try something new with a twist!

Feel Factor

For a Gujarati household, another way of making Dhoklas is always appealing and I have the chef back in India to thank for! The texture is soft and the layer of chutney makes it interesting and spicy. I cannot wait to explore this with the fresh homemade idli batter and am positive that will turn out even more fluffier and tastier! Morning breakfast got a new item on the menu! Plan to post the instant mix recipe of White Dhokla soon too, as this has been my way of making quick dependable tasty Dhoklas for all these years! Enjoy the upcoming festivities of Diwali with delicious foods of all kinds!

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Posted on November 24, 2015 February 15, 2016

Spicy Gatte Ka Pulao with Dumplings

On the eve of Thanksgiving, I have lots to be thankful for, especially all the readers who visit my blog and facebook page and cook and share the recipes listed here. One of the recipes that has got lot of attention, is the one I made over last Thanksgiving viz, Vegetarian Kabuli Pulao available at http://cookingbyinstinct.com/vegetarian-kabuli-pulao-layered-rice/. And in appreciation of all the readers who have liked that recipe, I am very happy to present another type of spicy rice made often during Dushhara at our house which is Spicy Gatte Ka Pulao with Dumplings

Dushhara is the festival celebrating the victory of good over evil! Dush means ten, hara means victory over ( ten headed evil Ravan was defeated by Lord Ram) or ten evil things within you(per Jain traditions). These ten heads of evil things within a person according to Jainism are viz. lust, anger, ego, pride, selfishness, jealousy, injustice, material attachment, greed and lack of humanity. So Ravan can be an outsider or can be an insider within you!! I just had to share the picture of Ravana for festive feel!

On this day of Dushhara, we make a combination of sweet rice and spicy rice. This time I decided to make Spicy Gatte Ka Pulao with Dumplings. The dumplings are spicy and made out of Bengal Gram flour and I like the fact that this pulao, the dumplings stand out clearly against the white long grained rice! This delicacy comes from Marwari Cuisine and it is quite easy and quick to make.The spice in the rice comes from spices of cardamom, cinnamon, cloves and paste of ginger and green/red hot chillies. Its kind of complete meal when eaten with a yogurt accompaniment as it has lentil, rice and yogurt. The sweet rice is also known as Meethe chawal and is detailed at http://cookingbyinstinct.com/meethe-chawal-sweet-saffron-rice/

Spicy Gatte Ka Pulao with Dumplings is a great recipe for a new and different version of vegetarian spicy pulao, specially as rice dishes are always well appreciated fat big dinners whether it is Diwali dinner or Thanksgiving dinner!!

Recipe makes for 5 people

Prep Time 10 min

Cooking Time 45

Ingredients

For the Rice

2 1/2 cups rice
3 big bay leaves
1 tsp whole black pepper
1 tsp cloves
2 tbsp cashew pieces
3 big round cinnamon sticks
5 big cardamoms
4-5 green thai chillies
1 inch piece of ginger peeled (optional)
Salt to taste
1 cup oil

For the Gattas

3 cup besan or bengal gram flour
8 tsp red chilli powder
4 tsp fennel seeds or lucknowi saunf
1/2 tsp ajwain or carom seeds
4 tbsp curds
4 tbsp oil
salt to taste
1/8 tsp asofoetida
up to 2-3 tbsp water to bind

Method

Wash the rice thrice in plenty of water and soak in about 6 cups of water.
Make a ginger chillies paste in a mortar pestle.

For the Gattas

Mix all the dry ingredients into the flour and taste for salt and spice levels.
Knead a firm dough using just about 2-4 tbsp water

Divide the dough into 6 equal parts.
Boil about 1 litre of water in a broad pan.
Add some salt to the boiling water.
Roll the six parts of the dough into an even cylindrical roll

Drop the rolls into boiling water and cook for 10-12 min, till bubbles form on the outside.

Lift the gattas with a frying ladle, and keep them aside, removing the excess water.
Once they cool, cut them into small pieces about half an inch thick.

Heat the oil in a deep broad pan.
Add asafoetida to the oil.
After that add big cardamom, after a few seconds add cinnamon stick.
Once the cinnamon sticks flatten up, add whole black pepper, and a few seconds later add cloves.
Add bay leaves and few seconds later add cashews.

As the cashew gets golden brown, add paste of ginger and chillies.

Then add the cut gatta pieces and saute for 5 minutes

Add rice after draining all water and saute for 2 minutes.
Add 4 1/2 cups of water, salt, stir and cook on low medium flame.

Cover the pan and cook for about 20-25 minutes till almost all water evaporates.

Serve with pickle, yogurt or kadhi(yogurt curry) or accompaniment of your choice.

Tips

Ginger can be avoided if looking to cook pure Jain food, and in that case increase the chillies to 6-7 pieces.

This can also be made for Aatham Chaudas food for Jains by avoiding both green chillies and ginger. In that case add 2-3 dried red chillies to add spice.

In case the gatta dough gets too sticky due to excess water, rub some oil in your hands and over the dough and it will be easy to roll it.

Instinct Factor

One can check if gattas are done or not, by piercing a knife or fork in the middle and if it sticks, then it needs some more time to boil.

If you like your rice dish with the yellow color, do add 1/2 tsp of turmeric while cooking rice!

Feel Factor

To cook Spicy Gatte Ka Pulao with Dumplings for the first time and get the approval of your in laws feels good! It turned out really nice and I like the white and brown combination, as the gatta or the dumpling stands out against the white grain of rice. The gatta and rice are quite spicy and very aromatic too due all fragrant eastern spices and the long grain basmati rice. The dumplings are soft to bite and fragrant with fennel seeds and spice, which is quite a contrast to the normal vegetables that one finds in a vegetarian rice dishes !! For a recipe that is not too time consuming and different, this is an excellent option and hence plan to give this dish an inclusion into your monthly menu and not just special occasions!!

Posted on January 26, 2015 February 26, 2015

Stuffed Mirchi Peppers

66th Republic day of India is kicking excitement in India and USA, with the President of USA Mr. Obama visiting India for the majestic celebrations of Republic Day. The grandeur, glory, sights and sounds of the parade march is yet to be seen by me, but am hopeful that will happen one day for sure!! Caught up in the excitement, I found a perfect opportunity to make something that symbolizes India in terms of food and color-Stuffed Mirchi Peppers!! Indian cuisine is known for its spicy and colorful cuisine. Chilli peppers originated in the Americas so just the right shape to symbolize the warming of Indian – American relations.

Stuffed Mirchi Peppers can easily fool some into thinking that they are real raw chilies!! I owe my mother gratitude for introducing me to this wonderful recipe as a young kid, which I made it more colorful by using more colors in sync with India’s Flag having Orange, Blue and Green. Yellow Stuffed Mirchi Peppers representing the orange in the Indian Flag.

The stuffing is made of rice flakes and peas with loads of green chilies, grated fresh coconut and coriander. It is quick to make, and one of the few recipes, that uses a totally different stuffing from the usual peas, potatoes,cheese or lentil based stuffing. This stuffing is definitely arising from a Jain household that traditionally does not consume any root vegetables. I made this a year back for one such family visiting from India, and it was heartwarming to see their genuine appreciation for this recipe.

Stuffed Mirchi Peppers will surely catch the attention of all, for its effort, color, texture and taste of lemon and coconut flavoured spicy rice flakes stuffed inside mirchi peppers!!

Happy Republic Day to all my Indian Readers!!

Recipe makes 9-12 Stuffed Mirchi Peppers

Cooking time : 30 min

Prep time: 45 min

Ingredients[shopeat_button]

For the stuffing

1 cup poha rice flakes
1 1/2 tbsp lemon juice
3 tsp finely chopped hot chillies ( about 8-9 green kashmiri chillies)
2 1/2 tbsp sugar
1/2 cup green peas
2 tbsp chopped coriander
3 tbsp fresh grated coconut(optional)
1/4 tsp black pepper powder
salt to taste
food color ( blue/yellow/green)
4 tbsp spinach puree as an alternative for all green colored mirchi peppers

For the cover

1 cup maida or all purpose flour
2 tbsp oil ( heated for 30 sec in microwave)
Salt to taste
Water to bind about 3/4 cup
Food color ( blue/green/yellow) (optional)
Alternatively puree of spinach 3-4 tbsp to give it a green color(optional) Reduce the water level needed to bind the dough, if using puree.
Can be made without puree or color too.
Oil for deep frying

For Garnish/Accompaniment

Chat Masala ( MDH brand)
Tomato Ketchup/Chutney

Method

Microwave frozen peas in a bowl of water for a minute and half.
Drain the excess water from the peas.
Wash the rice flakes very gently in water, three times, and drain all the water.

Let it rest for 20 min.
To the rice flakes, add peas, sugar, green chillies, black pepper, lemon, coriander, fresh coconut and salt as needed.
Mix everything gently, so that the rice flakes do not break.

Binding of the dough

In a broad pan, mix the flour, oil, salt and about 4 tbsp water
Make three equal parts of the flour.
If using food color, put 5-6 drops of blue, yellow and green food colors, on each part of the flour. Using about 1/2 tbsp of water for each pile,

Knead the color and flour into a smooth dough.Keep kneading until the color cover the entire flour. If needed, add extra color as needed. Do this for all the parts of the flour.

If using puree of spinach, add that instead of the color. And add about 2 tbsp water and knead into a soft dough.
If not using color or puree, knead into a dough using about 2 tbsp of water
Cover the dough with wet towel or paper towel so that it does not dry out.

Rolling/Frying the Mirchi Peppers

Take about a quarter size dough and roll it into a 6-7 inch wide circle.

Drop a tbsp of rice flakes onto the centre of the rolled circle.

Close the edges of the circle into a V shape flaps, leaving the top open.

Pinch the edges where the flaps meet all the way to the open part of the circle.
Gather all the edges of the open part of the circle, by pinching in the centre, creating a stem like.

Push the stem downwards to create a bit of indent and make sure all edges are sealed well on the top and the sides.

Use up all the dough to make the stuffed mirchi pepper.

Heat oil for deep frying on a high flame.
When hot, reduce the flame to slow and deep fry the peppers till crisp on all sides.

Remove and drain excess oil.
Sprinkle the stuffed mirchi peppers with chat masala and serve plain or with ketchup/chutney.

Tips

If making this for non-indian guest, I would reduce the green chillies to one tsp.

If you do not fry on slow flame, you will get bubbles on frying.

If the dough has dried, or if you feel your peppers may open up, seal the edges with a paste( from all purpose flour/maida and water)

While kneading doughs of different color, I would advise wearing gloves, as one color bleeds into another.

Instinct Factor

Be innovative on your garnish and stuffing!! Such as cheese and jalapeno on the inside, or a jalapeno green chutney are some of the things that come to my mind.

Create new shapes as more short and round habanero chillies and invite your guests to be gutsy.

Taste the mixture before stuffing, to ensure it has enough of spicy, sweet, sour and salty taste. Everything should taste on the excess, which will get diluted with the pepper cover.

Feel Factor

Colorful, hot, spicy, sizzling stuffed mirchi peppers are sure to catch everyone’s attention and taste buds for sure!! What an interesting way to fool your guests and you may just end up having a spice contest at a party with this lovely appetizer that has a unique stuffing, colorful look, and a highly innovative appetizer that your guests will keep talking about for a long time. It tastes crunchy, with the sweetness of coconut and spice of the green chillies, is fun to hold and bite, is attractive and a totally new way of having rice flakes and peas.

Posted on June 1, 2014 February 27, 2015

Smoked Eggplant Baingan Bharta

Fresh Eggplants ripe this summer can be enjoyed the best when its a fresh from the farm and straight to the table. At my previous home, we used to pluck eggplants in the neighborhood farm and the task of cooking them would be an under ten minutes job. I have yet to replicate the sweetness of these eggplants at any other restaurant! Presently, I do miss the proximity of such farms as available at my previous home. My experience says that the sweetness of these vegetables is even higher than what one gets when buying organic.

With summer almost in full swing, the outdoor grills are out in my neighborhood and neighbors and friends are enjoying grilling various vegetables. Eggplant baingan bharta is also made by grilling the eggplant. Many do this over a gas flame or microwave, but I wanted to approach this a little differently, keeping some of my Jain philosophy in place. Grilling a vegetable as a whole, is a no-no in Jainism , as there are chances of some worms inside the vegetables, which might get accidently grilled or burnt in the process. Hence we normally slice and steam it. And Jains will not also grill it for you may accidently kill some insects. But I still wanted to have the smoke flavour in my Eggplant Baingan Bharta.

So I decided to use a smoking box and insert this with lighted wood chips/coal amongst the vegetables and cover the vegetable to get the smoky flavor and the result was truly delicious and mouth watering. I was reminded of my home state in India where this is also known as Ringana No Oro- and is considered a rural village delicacy , expertly cooked by farming community and served with other rural food accompaniments as Khicchadi Rice Lentil Entree and Bajri Rotla Millet Bread.

In the Northern India, this is often made without the skin, but I make it with the skin , as I like the eggplant for its rich purple color too, and I am of the firm believer that the skins of the vegetables hold the maximum nutrients and besides it gives the cooked vegetable a nice rich color of a night shade. The eggplant skin holds a lot free antioxidants that are also helpful in better skin and I also found on research that eggplants help in reducing triglycerides.

The smoked eggplant baingan bharta can be used a spicy dip and enjoyed with a pita bread or simple bread or you can relish this soft pulpy spicy textured entree with Roti, Paratha or Puri. Enjoy this also with any yogurt accompaniment in form of raita or lassi. If you have trouble finding a smoking box, you can experiment by putting the chips/coal in an aluminum foil , light it and insert this in the vegetable and cover it with a lid.

If you are not an eggplant fan, I am pretty sure this smoked eggplant bharta will make you one!

Recipe Makes for 4 people

Cooking time 35 min

Prep time 10 min.

Smoking time : 60 min.

Ingredients:

2 large eggplants
4-5 vine tomatoes ( campari tomatoes preferred)
2 1/2 cups medium diced yellow onions
3 inches ginger with skin peeled off
4 hot green chillies grounded into paste
3/4 cup oil
salt to taste
1 tbsp sugar(optional)
1/8th tsp asofoetida
coriander to garnish

For smoking the eggplant baingan bharta

3-4 coals or wood chips ( hickory or sugar maple) I used sugar maple chips
Ghee Clarified butter for soaking coal/wood chips
Smoking box or aluminium foil
Match sticks to light

Method

Slice the eggplants and put to steam in a cooker adding 3 cups of water .
Remove from flame after 4 whistles.
On another flame put oil to heat in the broadest thick bottom pan you have
When the oil heats, add asofoetida and chill ginger paste and saute for a couple of minutes.
Add diced onions and saute on medium flame to nice golden brown color.
Once the cooker cools, remove the eggplant and drain and save the cooked water.
Remove the skin from the eggplant and grind it in a mortar pestle.
Add the grinded eggplant skin, tomatoes, salt, turmeric and drained cooked water to onions .
Simmer for 10 min.
Add the boiled eggplant plant, sugar and simmer for further 20 min.
Soak the coal or wood chips in melted ghee for a couple of minutes,
Put the soaked coal/wood chips in the smoking box /aluminium foil and light it.
Put the lighted coal /wood chips in the middle of the vegetables.
Let the flame burn for a two burn minutes.
Cover the vegetable with a lid and put weight on it if need be so that no smoke is released .
Remove the lid only at the time of serving, after keeping it covered for an hour or so.
Garnish with coriander , heat and serve with Roti Paratha, Pita or Bread Slices.

Tips

Microwave the ghee and then soak the wood chips in it, for an even coating and easy lighting.

Make sure the coal/chips are dry for it to catch flame.

Instinct Factor

In US, it is better to use wood chips than coal, as most coals are soaked in kerosene fuel and do not give a very appetizing fragrance.

Feel Factor

Rich in dark color, with a bit of tangy taste to the pulp of eggplant and there is depth in taste due to smoked wood chips. Smoked eggplant baingan bharta is an entree that is simple yet rich and while devouring it and licking my fingers, I felt as if I was back in India, just enjoying this rural delicacy along with its traditional accompaniments.
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Posted on March 31, 2014 February 27, 2015

Onion Upma ( Semolina with Onions and Peas)

My journey to cooking began with this Onion Upma, in March 1997 in Melbourne, Australia. I was born and raised in India, with ample affordability of servants and cooks. I did not have to handle any household work, but concentrate on studying and career. Then came the task of leaving these comforts and charting new territories. My husband and I decided to explore overseas opportunities, and the first one that came along was an assignment in Melbourne, Australia. I fell in love with Melbourne, and it till today, even after travelling across the globe a fair amount, still retains a special place in my heart. I still consider this as the best city in the world to live in, for the comfort, beauty, weather, arts, food and all things good it has to offer! I have fond memories of South Yarra river meandering through the town, tram railroad, the British Accent in people and their love for Indian Food. Indian cuisine was as popular, as Chinese and Pizza in USA. I felt at home very easily over there because of this.

What has Onion Upma do with Melbourne? We were sharing an apartment at the company guest house which was mainly housed by bachelors. We experienced fellow Indian hospitality. Our roommate Surya, made us this Upma for breakfast, and I was totally amazed by his skills. Here was I, with no cooking skills, and in front of me, was this yummy Upma made by a total stranger and that too a male! In our culture, cooking by men in the family is a RARE sight! So I decided that day, to start learning how to cook, and the first item I learned was how to make this delicious upma from him. And that’s where my cooking journey began. I was so happy with my achievement, that the I brought over the measurement spoon from Surya, all the way to USA, as my Good Luck charm and may just be passed on as a legacy to my daughter!

Upma being such a popular breakfast item in South India, has many versions. This version of Upma, consists of onions, peas, spices and has the consistency of it being soft and crumbly texture. which is different then the paste like texture at many places. Onion Upma bears some resemblance to Grits, but is spicier and has added nuts. I only thought it befitting to share a southern Indian recipe, and celebrate and wish Happy Ugadi to All for a prosperous beginning of a new year, new season, new hobby and a new spring in the step!

Recipe makes for 3 people

Ingredients:

1 1/2 cups Upma Rava (Semolina)
1 medium yellow onion lengthwise sliced
1/2 cup shelled sweet peas
1 tsp mustard seeds
2 tsp urad dal ( split black lentil without skin)
1 tbsp cashew nuts
6 green chillies
8-10 curry leaves
1 1/2 tbsp chopped coriander to garnish
3 tsp oil
Salt to taste
1 1/2 tsp ghee(clarified butter)

Method

In a broad pan, heat the oil on a medium flame
Add mustard seeds, wait for it to crackle.
Add green chillies, cashews,urad dal (black lentil split), curry leaves and saute until cashews are golden brown.
Mix onions and add cover and cook for 6 min until onions are golden brown, on a slow flame.
Add 2 1/2 cups of water, peas, cover and let it simmer on medium flame for 8 min .
While this is simmering, on a shallow flat thick bottom pan, roast the upma rava to mild pinkish tint for about 5 min, on a medium flame.
Remove the lid, and stir in the roasted upma to the onion mix, making sure no lumps are left.
Add ghee, stir well, cover and cook for further 4 min on slow flame.
Garnish with coriander and serve.

Tips

Pre roasted Semolina or Upma Rava is also available in Indian Grocery Stores, which will be less time consuming.

Using Yellow Onions, will make it sweeter and less pungent than the Shallot onions

When you stir in the upma, all water should be used, which will enable it to have a crumbly texture.

Instinct Factor

Roast the upma, till you have the aroma of Roasted Semolina.

Feel Factor

Comfort, feel good breakfast that I can never tire of! Upma in any form is welcome breakfast any morning. The softness of semolina, flavored with the sweetness of cashews, spice of green chillies and crunchy black lentils gives it a nice aromatic fragrance, that wakes up your senses for sure! For a western comparison this is similar to Grits but drier and spicier.

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Posted on March 28, 2014 February 27, 2015

Cabbage Tapioca Puffed Rice Mix

Cabbage Tapioca Puffed Rice mIx , in my native language of Gujarati, is knowns as Kobich no Chevdo”. Chevdo is more a snacky item akin to a trail mix, or a broken puffed flakes/rice bar with nuts in it. So this is more like an Indian version of the nuts trail mix, with added cabbage and tapioca pearls, but served warm. This is a quick brunch, heavy breakfast menu item. It has the crunchiness of roasted peanuts, cashews and bengal gram dal and it also the softness of tapioca pearls and rice flakes. Chevdo in Gujarat is a handy snack, made out of rice flakes, corn flakes and mixed with nuts. Typically the flakes are fried and mixed with nuts. In my opinion, this is a more healthy version of a Chevdo and nutritious too, with the added cabbage in it. The green of the cabbage and spice of green chilies gives it a nice zing to this unusual mix. Another way to look at it is , it will have a bit of flavour to appeal all kinds of tastebuds, salty, sweet, spicy,sour, soft, crunchy and overall still very colorful. Almost feels like you are having a hot bhel, with so many ingredients mixed together, and gives the similarity to bhel.

Recipe makes servings for 3 people

Ingredients

1 1/2 cups Sabudana Tapioca Pearls
3/4 cups rice flakes
5 cups cabbage thinly sliced
1/3 cup chopped coriander
1/4 cup peanuts
1/8 cup yellow skinned bengal gram dal (Daaliya ni daal)
1/8 cup cashews
6 green chillies medium chopped
8 curry leaves
2 tbsp sugar
1/2 lemon’s juice
1/2 tsp mustard seeds
1/2 cup fresh/dried coconut
1/3 cup oil
salt to taste

Method

Wash the Tapioca pearls gently, three times in water, and then soak it in water for 2 hours and cover.
Wash the rice flakes , gently, thrice in plenty of water and soak it for twenty minutes.
In a broad pan, heat the oil.
Add mustard seeds, green chillies, peanuts, cashews, split yellow bengal gram lentils, and curry leaves.
Saute on medium flame, till peanuts, cashews are golden brown.
Add shredded cabbage and mix well.
Saute cabbage for 8-10 min till almost cooked.
Add salt,sugar, soaked tapioca pearls, sabudana and rice flakes.
Mix well and cook for 7-8 min until tapioca pearls have become soft.
Add lemon juice, garnish with coriander, dried/fresh coconut and serve.

Tips

Sabudana or Tapioca Pearls can be soaked overnight, which makes this an easy recipe for a morning breakfast.

Add turmeric to this if you would like to make even a closer resemblance to Chevda

Instinct Factor

Soak the Tapioca Pearls in very little water, if soaking over night.

Feel Factor

A hot version of a bhel with a different mix of ingredients! Colorful, crunchy, soft and spicy and something new for an everyday menu

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Posted on February 7, 2014 February 17, 2015

Khandvi Bengal Gram Rolls

Khandvi Bengal Gram Rolls is a delicacy from Gujarat. It is often a staple item in Jain Gujarati family for sure. This is often a part of the menu when a Jain household is observing its no vegetable day. On these days, items are often made from lentils. This is very easy to make, but looks quite complicated, and that is the cool part of this recipe. I have listed the traditional Jain way of making this, which does not use buttermilk, as often mentioned in other recipes. A Jain follower observes not to mix Bengal Gram and Buttermilk together, unless the buttermilk is cooked first. I’ve also seen my mother make this with lemon, as we observed this rule very strongly when growing up. I feel the lemon in it, and it gives it an ultra smooth and thin texture that looks more delicate and elegant, as compared to what is commercially available.

When I got married, this is one of the appetizers my in-laws were curious to know if I could make it! This delicacy is a signature hallmark of a Jain Gujarati family.

The texture of bengal gram rolls, is soft, smooth and the oil garnish on the top with mustard seeds crackling, gives it a slightly crunchy flavour over a smooth roll. Due justice can be done only by tasting this super yum delicacy. It is truly enjoyed by most people as kids like the roll look and adults will enjoy this finger food appetizer anytime.

Recipe makes 60 pieces about 1/2 inch in size.

Ingredients

For Khandvi Rolls

1 cup besan bengal gram flour
2 tbsp lemon juice
1/8 tsp asofoetida
1/3 tsp turmeric powder
salt to taste
1/4 tsp chilli powder
oil to grease

For Garnishing

1 tsp mustard seeds
1 tsp cumin seeds
pinch of asofoetida
2 tbsp coriander chopped
2 tbsp fresh/frozen coconut grated (or dry coconut can also be used)
3 tbsp oil
5 green chillies chopped(optional)
3-4 green curry leaves(optional)

4 flat dishes about 8-10 inches in diameter.

Method:

Grease the dishes with oil on the front and back of the dish with oil. Both the sides of the dishes can be used to spread the Bengal Gram Roll paste. If you do not feel comfortable using the back of the dish, you will need more dishes.
In a broad thick bottom pan, mix besan bengal gram flour, water, lemon juice, asofoetida, salt and turmeric powder till no lumps are left. This is the mix for making the khandvi bengal gram rolls.
Put it to heat on a medium flame, stirring constantly.
Keep stirring constantly until it thickens to a paste around 8-10 minutes later.
The paste will start leaving the edges of the vessel.

Remove from flame, and quickly spread the mixture evenly, using as much as is needed to evenly cover the diameter of the plate.
The paste cools quickly, so you need to spread this fast and quick.
Do this till all the paste is used up.
Cool for 15-20 min.
Spread some oil on the paste.
Sprinkle some red chilli powder
Using a knife, cut the circle into half.
Slightly release the edges of the paste from the plate, using your fingers, by pushing the paste inwards.
Start rolling into rolls, using one half of the circle, rolling it tight.
So every flat dish will give you two rolled circles.
Gently lift the rolls and put it on a cutting board or flat surface.
Cut the long rolls into 1/2 inch horizontal cuts.
Heat the oil in a pan on a medium flame.
Add asofoetida, mustard seeds.
When mustard seeds crackle, add cumin seeds.
When cumin seeds turn golden brown, remove from flame.
Using a spoon, spread this garnish over the cut khandvi bengal gram rolls.

Garnish it further with fresh/frozen coconut and coriander.

Tips

Remove the seeds from lemon juice. I use a tea strainer to strain the lemon juice,

Mixing the bengal gram flour properly is needed, so that no lumps are left.

Keep stirring so that no lumps are formed while cooking.

To cut the long rolls, into small pieces, I prefer to line them one below other, and then slice it vertically in 1/2 inch gaps across all rolls.

You can add green chillies to the oil garnish on the top if you prefer. I often make this on days where we avoid green vegetables, hence often dont use green chillies and coriander too on this recipe. But these toppings no doubt add more flavour to the recipe.

Instinct Factor

Spreading the bengal gram paste on the dish, comes with practice, but make sure you cover all the aspects of the plate.

If you see lumps on the top, that is fine, as this is going to be on the inside.

Feel Factor

A smooth, soft delicacy that just melts in your mouth. This is highly attractive, very quick to make appetizer that is simply YUM! The fresh coconut and coriander garnish atop the lemon flavored bengal gram rolls is a delicacy which will get a lot of WOW factor from your guests! And not to mention the feel good feeling you will have once you make this complicated looking easy appetizer.

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Posted on December 15, 2013 February 17, 2015

Upma Violins with Cucumber Ranch

One would ponder what the connection is of a Violin with Upma, a southern Indian traditional breakfast, mostly made from Semolina. Maybe nothing, maybe everything… I did not grow up in southern India, but if I were to picture a southern household in my mind, it would be the early morning sounds of the carnatic vocals, sweet sound of violin music and the aroma of the roasting of upma rava, all blending together.

My personal connection is that my daughter is a violinist, and she does not like upma, but it happens to be one of my favorite breakfast meals. So in order to appease her, I thought if I make violin-shaped upmas, she might warm up to the idea of eating them, and I would bring the cultural element to the food too! Violins, as we see in the western world today, has evolved from traditional string instruments in India, per Kala Ramnath an accomplished violinist. Though the technique of playing an Indian violin and Western Violin is different and a concert of the these two different styles of violins being played together would be amazing to hear!

I decided to experiment a bit and try cucumber ranch dressing with the upma, instead of the plain yogurt and liked the combination. It might just become a new appetizer dish! The traditional shape is a round shape, which has also been shown in the pic and the traditional color is white. The red/brown color is from the roasting of rava and tomatoes to give it a violin look. When my daughter saw the upma violins and commented “Oh Mom, thats so cute!!”, it made me smile!

Recipe : 3 people or approx 16 violin shapes

Cooking time : 10 min

Preparation time: 7 min

Ingredients by Volume

2 tbsp ghee (clarified butter)
1/2 tsp mustard seeds
1 tsp urad dal(black lentil unskinned)
1 cup rava( semolina)
6-8 pieces of broken cashews
4 curry leaves
1 1/2 green chillies, finely chopped
1tbsp yogurt
2 small tomatoes
2 cups water
salt to taste ( 3/4 tbsp salt approx.)
sugar 1 tbsp (optional)
1/2 onion finely diced( optional)
violin cookie cutter

Method

Heat the ghee in a broad pan on a medium flame.
Add mustard seeds, wait for them to crackle.
Add green chillies.
Add crushed curry leaves.
Add urad dal and saute till golden brown.
Add semolina rava, mix it and stir till light pink in color.
Add salt and optional sugar and diced tomatoes and stir for couple of minutes.
Add 2 cups of water
Mix the water into rava, and let it cook, stirring in between.
When the mixtures starts to thicken and leaves the edges, it is done.
Making it in round shape – Use a small container, fill it with the cooked upma, set it for a minute, invert it and release it on a plate. If it sticks, grease the container with melted ghee.
Making a violin shape – Wait for it to cool for five minutes. Then spread it into a round flat shape like a pizza base, which is about a 1/3″ thick. Using Violin shaped cookie cutter, make violin cutouts, gently releasing the upma from the violins. Repeat the process, till the mix is consumed.
Serve it with plain yogurt, coconut chutney or cucumber ranch.

Tips

Using a thick bottom pan, would help roast rava better, without it burning. Releasing from the moulds needs some skill, but if it breaks, you can easily fix it too as it is soft enough to shape well.

If planning to serve as an appetizers, the violins shapes can be cut and made ready before hand, heated up in a microwave and topped with dressing at the time of serving.

Instinct Factor

Pink color of rava, to your liking. If it becomes dark brown, you are burning it, and watch closely as it can change color fast.

Feel Factor

When eating with a cucumber ranch, the rava upma combines well with the sour yogurt based dip and its mild ranch flavor, that can be easily be served as an appetizer/starter. The tomato skins gave it a nice wood grain look, that is found on the violins.

A yogurt accompaniment gives you the satisfaction of having a comfort meal in a tomato flavor. Roasted cashews, curry leaves and crunchiness of black lentils create an interesting contrast to the creamy texture of semolina.

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Posted on December 8, 2013 February 17, 2015

Rice/Bengal Gram Dal Pulao

As a Jain follower, we have certain days of the month where we avoid green vegetables totally, and eat only grains/lentils/fruits/dried fruits. This implies a compulsory high fruit and protein rich diet, that leads to healthy living. This dish is one of my favorites to make on these kinds of days. The yogurt soup has the flavor of spiced up buttermilk, which is light on the stomach and can be quickly done in under five minutes and served instantly.

It recently dawned on me that eating only lentil & grain based diet on such days, leaves me a lot of time at hand to spare, as chopping vegetables, sauteing and cleaning up after that is reduced. This definitely gives me more time on such days, particularly to catch up on my non-fiction reading. In my opinion, this is how religion sometime succeeds through rituals, in simplifying your daily tasks and routines.

Today’s selection is a Rice/Chana Dal (Bengal Gram Dal) Pulao. The traditional name of this dish is Baraj and this dish also happens to be a favorite rice pulao of my sister. The pulao is fragrant and spicy with the sweetness of cinnamon and zing of the cloves and black pepper. Chana dal is found to be extremely useful for diabetic patients per http://www.mendosa.com/chanadal.html

Recipe: 3 people

Cooking time : 20 min

Preparation time: 20 min

Ingredients by Volume

1 cup rice
3/4 cup chana dal (Bengal Gram)
1/2 tbsp clarified butter (Ghee)
10 cloves
10 whole black pepper
1 large stick of cinnamon
2 dried red chillies
6 whole cashews
pinch of asofoetida
salt 3/4 tbsp approx.
4 cups of water

Method

Wash the rice thrice in plenty of water, in fresh water every time.
Add the bengal gram dal.
Add 4 cups of water to the rice/dal mix and let it soak for half an hour.
In a small frypan, put ghee to heat on medium high flame.
Once the ghee melts, add cloves.
Wait for cloves to become big.
Add cinnamon stick and wait for it to double in size.
Add dried red chillies to this.
Stir for 30 seconds
Add cashews and stir till golden brown.
Add pinch of asafoetida
Remove from flame.
Add the above seasoned tempering to the rice/lentil mix.
Cook the rice/dal/tempering mix on medium high flame for 4 whistles.
When its done, you should smell the aroma of ghee/cinnamon/cloves.
Switch off the flame when done, and let it rest for 15 minutes.
Serve with plain yogurt or yogurt soup.[aio_button align=”none” animation=”none” color=”yellow” size=”small” icon=”search” text=”Recipe” relationship=”dofollow” url=”http://cookingbyinstinct.com/yogurt-soup-spiced-buttermilk/”]

Tips

If you do not have the rice cooker that whistles, you can use the electric rice cooker with the same proportion of water. Alternatively, you can put the same in an open deep pan with about 3 cups of water on a slow to medium flame and cover it with a lid and cook till rice and dal are soft and excess water evaporates.

Instinct factor

When cooking in a pan, feel the rice/dal for its softness, and trust yourself on the aroma of the cooked rice.

Feel factor

A fragrant aromatic combination of buttered rice flavored with bengal grams, cinnamon, cloves, dried red chillies and black whole peppers is a simple meal that is also considered to be a complete everyday meal in many Indian households, specially when combined with yogurt.

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