Posts Tagged ‘Indian’

Pav Bread

Posted: August 13, 2012 by incidentalcooksuman in Baking, Bread, Indian Food
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Pav Bread

Pav Bread

I have made this pav to have it with misal and it turned out AWESOME. So, thought of sharing the recipe with you all.

Ingredients:

  • 3 cups all puropse flour
  • 2 ¼ tsp instant dry yeast
  • 2 tbsp maple syrup(or you can use honey)
  • 1 cup warm milk plus 2tbsp water
  • 2 heaped tbsp Amul butter( you can use any salted butter)
  • 2 tbsp butter to brush the Pav

Method:

  • Mix maple syrup  and yeast in luke warm milk and let it sit for 5-7 minutes, until it begins to bubble.
  • In another bowl, mix together the amul butter and all-purpose flour.
  • Start kneading the dough with 1 cup of yeast-milk mixture until you get a smooth, elastic ball of dough. If it is too dry, add 1 tbsp. water at a time. If it is too wet, add 1 tbsp. flour at a time. I have added 2 tbsp of more water.
  •  Coat a big bowl with the tablespoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
  • Punch air out of dough. Divide the dough into 8 equal sized round balls.
  • Place on baking sheet lined with parchment paper, almost touching, about 1 inch apart.
  • Cover with a kitchen towel, and let rise in a warm place for 1 hour.
  • Heat oven to 375 degrees farheit.  When rolls have risen, brush them generously with butter.
  • Bake rolls until golden brown, about 15-20 minutes.
  • Transfer to a cooling rack and cool to serve.

Note:

Instead of salted butter, you can add 2 tbsp of unsalted butter and 1 tbsp salt to the flour.

Pav Bread

Pav Bread

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Pindi Channa/Chick peas saute in Indian spices

Pindi Channa/Chick peas saute in Indian spices

We ate this delicious dish of chhole at my sister-in-law’s place , when we were visiting home early this year. Obviously, I asked her for the recipe. It was a simple recipe, using our usual ingredients – garlic, ginger and some indian spices all cooked together with chhole. She served this pindi channa with hot pooris, all puffed up and straight out from the kadai along with fresh homemade dahi(yogurt) and punjabi mango pickle -a typical punjabi breakfast.

I always admire her cooking skills. She loves cooking and make flavorful and delicious dishes in matter of minutes. Whenever she is around, I don’t worry about food or making dishes. She takes care of everything so smoothly and deliciously.

Pindi Channa

Pindi Channa

Ingredients:

For boiling chickpeas:

  • 1 1/2 cups of dried chickpeas, soaked overnight
  • 1 tea bag
  • 4 cloves
  • 2 black cardamoms
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 star anise
  • salt to taste

For tadka:

  • 2 tbsp extra light olive oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3 tsp ginger garlic paste
  • 2 green chill, defined and chopped
  • 1/2 tsp red chili powder
  • 2 tbsp coriander powder
  • 1 tsp garam masala powder
  • 2 tbsp  chhole masala
  • 1 tbsp lemon juice
  • salt to taste

Method:

  • Soak dried chick peas overnight in enough water to cover the legumes.
  • Drain the soaked chickpeas and rinse it once or twice. Add enough water to cover it by an inch and add all the spices along with the tea bag. Pressure cook for 2-3 whistles or cook in a salted water until the chick peas is soft and tender.
  • Once done, drain all the water from chana and discard the whole spices and keep it aside.
  • Heat oil in a pan, add cumin seeds, bay leaves and let it get brown, add the ginger garlic paste and fry along for a minute. Add rest of the spices and cook for 3-4 minutes without burning the masala.
  • Add the boiled chickpeas and stir well so that everything is evenly coated with masala. Let it cook for 5 minutes and remove from heat. Garnish with chopped coriander leaves and chopped onions. Serve along with poori, paratha or just as a snack, in either way it’s delicious!
Pindi Channa

Pindi Channa

Saag Pulao

Saag Pulao

We went to blueberry picking, something I have been looking forward to do this summer.This way we are getting the freshest fruits at its peak, and nothing beats the flavor of a juicy, sun-ripened berries right off the plant, right?

We picked a pound of blueberries and 2 pints of blackberries. We probably should have gotten more, which I always think after buying the stuff and riding back home.We already ate half a pint of blueberries riding back home, and the rest, I think my going to make muffins and will also use in making smoothies. We loved the farm, it was so beautiful and scenic – covered in various fruits and vegetable gardens. Now I know from where to pick apples this fall..The best part was for my little one, who was happy to see little and big chickens out there. He didn’t want to pick any berries, just wanted to sit and talk to the chickens..:)

In the evening, I did not have the mood to cook something elaborate and made this quick and easy saag pulao for dinner.

Remember my Makke De Roti/Sarsoon da Saag post, I had some cooked saag left to use, so made this pulao with that. Alternatively you can use spinach leaves,blanch the spinach leaves in a boiling water for 4-5 minutes and drain immediately and immerse in a bowl of ice water.Squeeze out the excess water, and puree it in blender until smooth. And then use. Use about 1 1/2 cups of spinach leaves.

We had this pulao with yogurt, papads and onion salad on the side – one good comforting meal. So, here’s what I did to make this easy, delicious one pot meal.

Saag Pulao

Saag Pulao

Ingredients:

  • 1 1/2 cups basmati rice
  • 3/4  cup cooked greens/saag
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 2 no’s black cardamom
  • 3 no’s cloves
  • 1 star anise
  • 1 inch cinnamon stick
  • 1 small white onion, finely chopped
  • 2 green chillies, devined and chopped
  • 1 1/2 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 10-12 whole cashew nuts. lightly roasted in oil
  • 2 tbsp light olive oil
  • salt to taste
  • water to cook the rice
Method:
  • Wash rice in several changes of tap water, drain and keep it aside for 20-30 minutes.
  • Heat oil on medium heat in cooker. When the oil is hot, add the cumin seeds, bay leaves, caradmom, cloves, cinnamon and star anise. Saute them first until lightly golden brown.
  •  Then add chopped onions, followed by green chillies, ginger-garlic paste and sauté until onions start to brown.
  •  Now add the saag, turmeric powder, gram masala powder, salt to taste and cook for 4-5 minutes on medium heat.
  •  To this sautéed masala, add the drained basmati rice and water. Season the rice with salt and stir the whole thing well. Cover the lid and cook for 1 whistle. Wait till the pressure releases, open the lid and gently mix the rice using a fork and add the roasted cashews.
  •  Serve with yogurt, papad and pickle on side. Enjoy!
Saag Pulao

Saag Pulao

Phirni topped with Mango Puree

Phirni topped with Mango Puree

Phirni, hmm the name itself makes me eat a bowl full of this….its a rich, creamy and luscious dessert, made with milk, sugar and rice. Traditionally, it is served cold in earthen pots, which give this dessert a unique and distinct flavor.

There are lots of variations of phirni like Strawberry phirni, Mango phirni(my favorite), Rose Phirni and list goes on. Basically you can add any seasonal fruits to the basic recipe for a delicious twist.  I like to make this dessert and serve with mango pulp on top..ahh!!  heaven!!  You can mix the pulp with the phirni  once it is completely cooled. But I like more this way…:)

Phirni topped with Mango Puree

Phirni topped with Mango Puree

Ingredients:

  • 4 tbsp basmati rice
  • 3 1/2 cups of milk (I used 2% milk)
  • 6-7 tbsp  sugar
  • 1/4 tsp cardamom powder
  • 1 big pinch of saffron
  • sliced pistachios for garnishing
  • 1 cup mango pulp

Preparation:

  • Wash rice 3-4 times in running tap water, drain and soak the rice in water for 30 minutes to 1 hour.
  • Drain all the water away and grind the rice to a very coarse paste (pieces should be visible) using 2 tbsp of milk.
  • Dissolve saffron in warm milk and set aside.
  • Bring rest of the milk to boil. Add the rice paste, cardamom powder, sugar to the milk and cook on medium heat till the rice is completely done. In between add the saffron milk and keep stirring to avoid burning of milk from the bottom. This whole process will take 20-30 minutes.
  • Once done transfer the phirni to a serving dish and cover with plastic wrap directly on top of it to prevent a skin from forming. Refrigerate.
  • While serving, add mango puree on top and garnish with sliced pistachios and serve!
Phirni topped with Mango Puree

A spoon full of goodness…yumm!!

Amritsari Chhole and Bhatura (Bhature)

Posted: August 5, 2011 by incidentalcooksuman in Indian Food
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I have already posted a chhole recipe  on my blog long time ago but this recipe is little different from the earlier one. I saw a ready to eat packed indian food for Amritsari chhole in Wegmans and the photo on the packet tempted me to try this recipe. Also, its been a while I had made chhole at home so after reaching home I have soaked some chickpeas overnight to make this. I made Bhatura to go along with Chhole. The soft and spongy bhatura with spicy chhole is an ultimate combo to devour.

One of my favorite food memories is from Diwali festival when mom will make chhole bhature at home and I use to gulp down number of hot bhatura by saying how tasty and yummy it is. This combo is a real decadent treat for your taste buds but can also prove to be an extremely filling meal because of the deep-fried, thick bhaturas..To be honest I am not a big fan of eating chhole bhature in restaurants. I don’t know the big, oily bhature really scares me, on the other hand hubby loves to order chhole bhature whenever we eat outside. So, it’s all about personal experience and liking you know.. 🙂 !!

Chhole Bhature is nothing but  a combination of ‘chhole’ (Spicy chickpeas curry) and fried bread called ‘Bhatura’ (made of maida). As the name suggest, it is one of the popular dish from the Punjabi cuisines. Being married to a Punjabi I feel like making some authentic Punjabi dishes once in a while, of course to impress my dear hubby. As soon as I was done making the food, the house was smelling so delicious and yummy that it was very difficult for me to even take some photographs. I took out one plate of chhole bhatura on side and started eating it in between taking the pics…and couldn’t stop praising myself that it is so YUMMY, of course hubby joined the league too!!

Ingredients:

  • 2 cups kabooli Chana (chickpeas/garbanzo beans), soaked overnight
  •  1 Tea Bag
  •  2 black cardamoms
  •  Salt to taste

Dry/whole Masala:

  •  4 pieces clove
  • 1 piece Cinnamon
  • 6 black pepper corns
  • 1 teaspoon cumin seeds
  • 2 dried bay leaves
  • 1 star anise
  • 2-3 whole dried red chilli

Other Masala

  • 1 large onion, chopped
  • 1” piece of ginger, peeled and grated
  • 1/2 teaspoon chopped ginger
  • 1/4 cup chopped tomatoes
  • 2 green chillies , seeds removed and crushed
  • 3-4 garlic cloves, crushed
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon amchur powder
  • 1/4 teaspoon anardana powder
  • 1/2 teaspoon sweet paprika powder, degi laal mirch
  • 2 tablespoon olive oil
  • Salt to taste
  • 1 teaspoon lemon juice, adjust according to taste
  • For garnishing: handful of cilantro leaves chopped, sliced white onions, green chillies halves if desired.

Method:

  • Soak Kabuli Chana (Chickpeas) overnight in water.Drain the same, add tea bag, black cardamom and enough water to cover them (by about an inch) and  no salt at this point. Cook in pressure cooker for about 10 minutes or for 2 whistle. You can also cook covered in a heavy pan till tender. I like my chickpeas to have a bite not mushy. After cooking discard the tea bag. Reserve water for later use.
  • Meanwhile, take half of the chopped onion, garlic, green chillies, ginger and grind them into a fine paste in a blender.Keep it aside.
  • Heat oil in a heavy skillet, add all the dry/whole masala and fry them for a minute. Then add chopped onions and chopped ginger and cook until it turns light golden brown. Add onion puree to the pan and cook for 2-3 minutes.
  • Now add the crushed tomatoes, turmeric powder, coriander powder, garam masala powder, sweet paprika powder, amchur powder, anardana poowder and salt to taste. Cook for 2-3 minutes and then add the boiled chickpeas to the sauce.
  • Now add water in which you boiled the chick peas earlier. Bring to a boil and then let it simmer for 10 minutes. If the curry looks too thick then add some more water.
  • Mash some of the chhole by pressing it with the back of your laddle to thicken the consistency of the gravy.
  • Garnish it with chopped coriander leaves, thinly sliced white onions and  green chillies halves. Also, add the lemon juice to the gravy at this point and mix well.
  • Serve hot with bhatura or naan. Enjoy!!

For bhatura:

Ingredients:

  • 1 Cup whole wheat flour(Atta)
  • 1/2 cup all purpose flour(Maida)
  • 1 tablespoon semolina(sooji/Rava)
  • 1 teaspoon baking soda
  • 1 tablespoon olive oil
  • 5 tablespoon yogurt
  • salt to taste
  • water needed for kneading
  • oil for deep frying

Method:

  • Sieve flour, semolina, salt and Baking Powder. Add yogurt and oil and mix together to get even crumbs.
  • Slowly add water to the flour and make a soft dough, add water as needed.
  • Knead the dough for 10 to 15 minutes or until you get a smooth dough. Cover the dough with a damp cloth and set aside for 1 to 2 hr.
  • When ready to cook, knead the dough lightly and divide into 8 balls.
  • Roll the dough balls into circle of about 5-6 inch in diameter.
  • Heat oil in a dutch oven for deep-frying. Drop a small piece of dough in the oil,the oil is ready to fry when the dough rises to the top immediately without browning.
  • Gently slip a bhatura in the oil and press it lightly with a flat spatula. This should help the bread puff up a little, don’t worry if doesn’t puff out into a ball. Gently flip it over; fry until the bread is golden brown on both sides. Remove and drain on a paper towels. Repeat to complete the rest of bhaturas.
  • Serve immediately with chhole.

Moth Sprout Beans Curry

Posted: July 22, 2011 by incidentalcooksuman in Curries, Dal/Lentils soup, Dinner, Indian Food
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Moth sprout beans curry was very often made in our home.The one thing I like about this sabzi does not need any special ingredients.Once you plan the sprouting routine in advance it’s a easiest meal to put together, so it’s perfect  for those days when you don’t feel like having any veggies. I have adapted my mom’s recipe here which is super simple and extremely delicious. Mom used to make this sabzi with different sprouted beans like green moong beans, white and green dried-sprouted peas and whatever she can think of… 🙂 . Really you can use any kind of sprouted beans or combination of all. It’s all up to you to make it delicious and healthy at the same time.

Mom makes one drier version and one with plenty of gravy. Usually she serves the drier version  for sunday breakfast with jam, butter and bread. It is healthy, full of protein and has a high nutritional value. I like both the version. Gravy one is served hot with roti for lunch or dinner. It is really hard to believe that sometimes some simple dishes are so delicious and addictive that you can’t stop eating it. Whenever mom makes this and if I am at home I will start tasting this one bowl at time. Make this for yourself and enjoy a hearty bowl of healthy bliss dinner!

Ingredients:

  • 2 cups matki or moth beans,  sprouted
  • 2 tbsp olive oil
  • 1 medium white onion, chopped
  • 1-inch ginger, grated
  • 3 cloves garlic, minced
  • 1 large tomato, chopped
  • 1/2 potato, diced
  • 2 green chillies, chopped
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon white sesame seeds
  • 2 tablespoon fresh grated coconut
  • handful of fresh coriander leaves, chopped
  • Salt to taste

Method:

  • To sprout, soak the moth/matki beans overnight in plenty of water. Next day, drain the water, rinse the beans and keep all the beans in a clean cotton cloth and tie the cloth lightly. Keep it in warm place under a basket or any heavy dish. Don’t let the cloth dry, spray water to supply moisture necessary for sprout growth. Usually within a day, you will see nice, long sprouts appears. Before using this for sabzi wash sprouts thoroughly through running water.
  • Grind together sesame seeds and half of the chopped onions to a fine paste.
  • Heat the oil in a pressure cooker or in any large sauce pan with a lid. Add cumin seeds and dried red chillies and wait for them to get lightly brown.
  • Add chopped onions, crushed ginger-garlic, green chillies, onion-sesame paste and cook until onions are translucent.
  • Add tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder and salt to taste and cook covered until the oil separates.
  • Add the potatoes and cook covered for 5-6 minutes.
  • Add the sprouted  moth/matki beans and cook covered until the beans are tender but not mushy about 20-25 minutes or so.
  • Add the grated coconut and cook for another 1 or 2 minutes.
  • Garnish with coriander leaves, some onions and lemon.
  • Serve piping hot and enjoy  this with roti.

Palak Paneer

Posted: July 18, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
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Growing up I was not a big fan of green leafy vegetable. But now being a mom I have to eat this veggies in order for my son to obtain the taste and liking for the same.  And I think I also started liking this veggies as an adult. Hubby loves spinach and our recent trip to farmer’s market and with the amount of fresh spinach I brought, brings me to this dish.

Palak Paneer is again the most famous vegetarian dish. Palak is nothing but the hindi term for spinach and paneer is soft Indian cottage cheese. This rich and healthy delicacy consists of small soft paneer cubes cooked in palak based gravy and some indian masala. I don’t have to tell you how healthy it is, if you are on diet this is the best guilt free dish to enjoy.I like to make my own paneer but you are most welcome to get the same from Indian grocery store.

Like most Indian recipes, there are different ways to make a single dish. Palak paneer traditionally made with heavy cream and butter/ghee. But I have made this little more healthy and didn’t use any cream or butter. This recipe is easy, simple and yet nutritious.

Palak Paneer

Palak Paneer

Ingredients:

  • 2 bunches of Palak (spinach)
  • 1 1/2 cups paneer, cut in small cubes
  • 1 small white onion, chopped
  • 1 tomato, chopped
  • 2 tablespoon crushed tomatoes
  • 3 garlic cloves, crushed
  • 3 green chillies
  • 1 inch fresh ginger
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon tawa masala
  • 1/4 teaspoon dried mango powder (amchur powder)
  • 3 tablespoon olive oil
  • salt to taste
Palak Paneer

Palak Paneer

Method:

  • Blanch the spinach leaves in a large pot of boiling salted water for 2 minutes only. Drain immediately and immerse in a bowl of ice water.
  • Squeeze out the excess water, and churn it in a blender until smooth and fine puree is obtained. Though water is not needed but if it does add it in small quantities. Once done keep it aside.
  • In a pestle, crush garlic, ginger and green chillies to a fine paste.
  • Heat oil in a pan and fry the cubed paneer until lightly golden brown on all the sides. Remove from pan and keep it on paper towel until needed.
  • In the same pan add the remaining two tablespoon of oil, add cumin seeds and let it get brown.
  • Add chopped onions followed by garlic-ginger-green chilli paste and little salt and cook until the onions are translucent.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, coriander powder, red chilli powder, garam masala, tawa masala and salt. Cook covered for 5-6 minutes on low flame.
  • Now add palak puree to the pan and little water for gravy like consistency and cook covered for 10-12 minutes more.
  • In the end before switching of the flame add fried paneer, amchur powder and mix well. Cook for 1 minute or so.
  • Serve hot with roti and enjoy!