Lasun (Garlic) Dry Chutney

My husband has been pestering me to make this chutney for a while now. Although freely available in the market, he wanted home-made chutney. I have been putting off making this chutney only because I really don't like the process of grating the dry coconut. It's a daunting and really slow task.

Today I finally made it, and he is one happy bloke. Thanks to Sahana for the recipe.

Ingredients

• 1 half dry coconut (sukka khobra)
• 2 tbsp sesame seeds (I always prefer the unpolished variety)
• 5 dry red chillies (or more if you like it hot)
• 15 to 20 smallish pods of garlic
• 1 tbsp vegetable oil
• 1 tsp Kashmiri red chilli powder (for the lovely red color)
• salt to taste

Dry roast the dry coconut, sesame seeds and red chillies separately. Keep stirring to avoid burning.

Heat the oil and add the garlic and roast till the pods turn slightly brown.

Dry grind them along with Kashmiri red chilli powder and salt. 

Serve with a little oil, as an accompaniment to paranthas, or jowar or bajra bhakri.

Happy Cooking!

Spinach and Garlic Raita

These days I am always tired. I yearn for recipes that I can make in a jiffy, and are yet tasty and mouthwatering. This is one recipe I made last night which was made in practically ten minutes from the start to finish and was wiped off the wok by my hubby.

Ingredients

• 1 bunch spinach leaves
• 2 tbsp ghee
• 1 tsp cumin seeds
• 7 to 8 small garlic cloves
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 cup yoghurt (dahi)
• salt to taste
• 1/2 tsp chat masala powder

Wash and de-stem the spinach leaves. Chop them into fine shreds and keep aside.

Heat the ghee in a wok, and add cumin seeds. Once the seeds begin changing color, throw in the garlic pods. Allow the garlic to turn brown and then add the spinach, coriander powder, and salt. Saute on high heat for two to three minutes.

Turn off the heat and allow the spinach mixture to cool down. Now add the yoghurt. Add chat masala to the raita.

Place it in a glass bowl and chill in the refrigerator. Serve chilled as an accompaniment to paranthas, or rice based recipes.

Happy Cooking!

Mirchi Thecha

How I have been longing for a paata varvanta! Finally today I have what I have wanted for a really really long time. I know, it seems a little odd, that in the age of fast mixies and food processors, I am regressing into an era where masalas were ground on a stone. But having made this thecha on the stone, believe me, the difference is huge!

It does take longer to make it, and it definitely leaves you with hands burning for hours afterwards, and I sure do know why the mixies and food processors became such a rage, but the taste! Only a true foodie will know what I mean. I am more than willing to go that extra mile to make sure that my family gets only the best that I can offer. Even if it means I can't rub my eyes for some time.

Ingredients

• 7 to 8 green chillies (or more or less depending upon how hot you like it)
• 10 to 12 garlic pods
• 1 cup fresh coriander leaves
• 1 tsp rock salt

Wash the green chillies and keep the stalks. Roast the green chillies directly on a flame till black spots appear evenly on the skins. Remove the stalks and keep them aside.

Roast the garlic pods directly on the flame. This you can do by pricking the garlic pods with a fork and holding the fork over the flame. Let brown spots appear on the pods, then remove them aside.

Wash the coriander thoroughly. Grind them all together along with a little rock salt. Don't use too much water or the taste gets literally... watered down ;-)

The best result is by using the grinding stone. I ate two full jowar rotis with only the thecha! I can't stop gushing, but it was really worth it.

Happy Cooking!

Starfruit chutney

Yum yum! We are still getting over the gorgeous smooth and sour taste of this chutney. I bought some starfruit at the local hypermarket, but unfortunately they weren't as sour as I had imagined them to be. I turned them into a hot and sour chutney which makes a great accompaniment to chapatis.

Ingredients

• 3 starfruit
• 1 cup chopped coriander
• 1 tsp ginger-garlic paste
• 1 green chilli
• 1/2 tsp cumin powder
• 1/4th tsp anardana (pomegranate seeds) powder
• salt to taste

Bring together all the ingredients in a blender and mix them into a smooth puree. Taste and adjust seasoning accordingly.

Serve with chapatis or paranthas.

Happy Cooking!

Onion Tomato Chutney

Here's a delectable chutney to go with your idlis or dosas. I made this as an accompaniment to my rawa idlis.

Ingredients

• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 4 to 5 pods of garlic
• 1/2 tsp tamarind paste
• salt to taste
• 2 tbsp oil
• 1/2 tsp mustard seeds (rai)
• 1 pinch asafoetida (hing)
• 1 tsp red chilli powder
• 1 tsp urad dal
• 6 to 7 curry leaves

 Heat one tbsp oil and add the garlic, onion and tomatoes to it. Saute well for five minutes.

Cool them down, add tamarind paste and blend them to a puree. Now add the salt, red chilli powder and mix well.

Heat the remaining oil and add the mustard seeds, hing, curry leaves and urad dal.

Add the tempering to the tomato puree. Mix well and serve.

Happy Cooking!

Wangyache Kaap

This is a brilliant side dish made from aubergines. A perfect way to complement your regular chapati bhaaji, or pulao rice. The beauty of the dish is in its simplicity.

Ingredients

• 1 large aubergine (brinjal)
• 3 to 4 tsp red chilli powder
• 2 tsp turmeric powder
• 2 tsp cumin powder
• 3 tsp coriander powder
• salt to taste
• juice of 1 lemon
• semolina for rolling
• oil for shallow frying.

Cut the aubergine into 1/4th inch diskettes. Apply all the dry spices, lemon and salt to the diskettes and marinate them for about an hour.

Roll each diskette and shallow fry them on both sides till they are golden brown.

Serve hot!

Happy Cooking!

Alu Vadi - Colocasia leaf rolls

This is the season of Alu vadis. Shravan, Ganesh Chaturthi and alu vadis are almost synonymous for me. Speaking of Ganesh Chaturthi, I am excited as usual, but in a fix as to what should  the decoration be for my favorite God's arrival?

Please guys, if you have any ideas do let me know!

Here you go.

Ingredients

• 3 colocasia leaves (alu) in varying sizes from large, medium and small
• 4 cups gram flour
• 1 tsp turmeric powder
• 2 tbsp cumin powder
• 2 tbsp roasted fennel (saunf) powder
• 3 tbsp coriander powder
• 3 tsp red chilli powder
• 1/4th tsp asafoetida (hing)
• 2 tbsp sesame seeds
• 2 tbsp thick tamarind paste
• 1/2 cup sugar
• salt to taste
• oil for frying

Wash the colocasia leaves and remove the thick veins with the help of a thin sharp knife. Dry them and keep them aside.

Mix all the other ingredients except oil for the batter with little water. The batter should be like a thick paste (about the consistency of toothpaste).

Place the largest leave vein side up (light green color on top). Spread the batter thickly and evenly onto the leaf.

Place the medium sized leaf on top of the first leave in an upside down manner. The vein-side should be facing you. But the pointed end of the second leaf should rest between the fork of the first leaf. Spread the batter thickly and evenly onto the second leaf.

Now place the smallest leaf on top of the second leaf, vein-side up. The pointed end of the third leaf should rest between the fork of the second leaf. Spread the batter thickly on to the third leaf.

Fold the right side of the leaves so that the outermost edge meets the centre of the leaves. Fold the left edge inwards in the same manner. Spread batter thickly on top of the folds.

Now fold the top part of the leaves and bring them to the center. Fold the lower edge of the leaves to  meet in the center as well. Spread batter thickly onto these new folds.

Now roll up the folded leaves like a dinner roll. (Or like a swiss roll).

Wrap it up tightly in cling film. I know that most people will not be comfortable with the idea of steaming alu vadi while it is wrapped in cling film. Trust me, the cling film does not melt or stick to the leaves. It does not impart any odor or taste to the roll. Just holds it together.

Steam the wrapped roll in a steamer for 35 to 45 minutes. Once they are steamed, remove the cling film and cut the roll into individual slices (much like the swiss roll).

Some like to eat these vadis just like that... steamed. Others like to deep fry it till they are crispy and crunchy. You can choose whichever way is more comfortable. Either way, they are extremely tasty.

Serve hot.

Kurkuri Bhindi or Jaipuri Bhindi

This is my Saee's favorite recipe and it comes in line with a lot of you requesting bhindi or okra recipes from  me. I am very sorry for the delay though, have been caught up with a lot of work lately. I have a lot of catching up to do here too.

I had hazelnut hot chocolate and chicken crepe here at 'The Chocolate Room' in Thane today. The crepes were so fantastic, they almost had me begging for the recipe. I am going to try and make my version of the same here in near future.

In the meanwhile, savor this recipe. It has all the textures, soft, crispy and crunchy all at the same time.

Ingredients

• 250 g okra cut into halves and then cut into thin strips (thinner the better)
• 1 cup gram flour (besan)
• 2 - 3 tsp dry red chilli powder (or as per taste)
• 1/2 tsp turmeric powder
• 3 tsp cumin powder
• 3 tsp coriander powder
• 1 tsp fennel (saunf) powder
• 1 to 2 tsp dry mango powder (amchur)
• 2 tsp roasted sesame seeds (til)
• salt to taste
• oil for frying

Mix all the ingredients and keep them aside for an hour. This acts like a marinade, and the bhindi pieces soak up all the goodness of the spices and the salt to give you that wonderful taste. The salt makes the okra sweat or release water, which makes the besan stick to them. If the besan is still dry before frying the bhindi, add a teaspoon of water at a time. You don't want the mixture soaking wet, just damp enough to make the besan stick to the bhindi.

Heat oil in a wok. Put some of the okra mixture in the hot oil and fry till it is golden brown and crisp. Drain on paper towels and serve hot! Tastes best with chapati, or just like that!

Happy Cooking!

Tomato and Basil Bruschetta

After a lot of deliberation, consultation and agony over what should be my hundredth recipe, I finally zeroed in on this fantastic but easy Italian appetizer called 'Bruschetta'. Pronounced as brusketta it is made of a French Baguette bread which is toasted and a little garlic is rubbed on to its surface and is topped with a variety of ingredients.

Of course this was not a difficult recipe. Then why did I choose this to be my hundredth recipe? It is meant to be a tribute to the one movie or should I say two people  who started it all in the first place.. Yup, you got it. Julie and Julia. Now this is not a French recipe. But this is a recipe Julie Powell is eating just as she decides that she is going to write her own blog. I fell in love with the look of the recipe as she was making it. I dreamed of being able to make something as beautiful someday.

This is what I made. Take a look at it for yourself and tell me if it appealed to you too.

Ingredients

• 1 loaf French Baguette loaf
• about 1/2 stick butter
• 3 tbsp olive oil
• 6 large tomatoes
• 6 to 7 cloves of garlic
• 5 basil leaves
• 1 tsp dry red chilli powder (the original recipe called for pepper, but I added dry red chilli for that extra zing)
• salt to taste

Slice the baguette diagonally to make elongated slices of about 1/2 an inch each. Toast them in the oven or over a griddle and keep them aside.

Place a pot of water over heat and bring it to a boil. Place the tomatoes in the boiling water and turn off the heat. Let the tomatoes remain in the water for about a minute. Remove the tomatoes and peel the skins. Chop them roughly and keep them aside.

Chop the garlic into fine pieces. Now heat 2 tbsp olive oil in a wok and add the garlic to it. Throw in the tomatoes and basil, salt and dry red chilli powder to taste.

Heat the butter on a griddle and pour one tablespoon of olive oil in it. Now place the toasted bread slices in it and fry well on both sides. Remove them onto a serving plate, and spoon out a portion of the tomato basil mixture on it. Garnish with fresh chopped parsley and serve hot!

Happy Cooking!

Raw Papaya Chutney

I read about surrogate advertising today in the newspapers, and how it is used by tobacco companies to sell their products. A tobacco product called 'Gutkha' is marketed under the name of the innocuous sounding 'Pan Masala'. Pan masala, till the 1970s didn't carry any hint of tobacco. Till then, it showed only moderate scale of success. In the 1980s tobacco was introduced into the original mixture and since then the product sales grew by leaps and bounds.

The tobacco product is advertised as Pan Masala, so as to circumvent the law which put a ban on advertising of tobacco products. But the tobacco companies are nobody's fool. All their target audience know what their ad is all about. Children as young as seven are falling prey to the tobacco menace. Maximum cases of oral cancer in India are due to consumption of tobacco products. Among these 'Gutkha' is the biggest culprit.

I remember when I was doing my internship, I once had a patient, a boy about 11 years old. He came with a problem stating that he couldn't open his mouth fully. My initial thought was that he probably fell somewhere and has got some sort of trismus (or spasm of jaw muscles which causes  limitation in mouth opening). Imagine my horror, when I realized that the boy had a condition called oral submucous fibrosis. Put plainly, it means that the elasticity of his cheeks was completely lost, and the muscles in his cheek had gone rigid, like bone! The condition is irreversible. Do you know what caused it? You guessed right... Gutkha! The boy was  having gutkha since he was 7 years old, as many as four to five times a day!  I don't know where he is right now, or even if he is alive... But I pray to God that other children as young as him do not get lured by these tobacco companies.

While there are some anti-tobacco drives going on in the country, I doubt if they are doing much to prevent the misfortune like that of my patient. Now I have heard that the government has made it mandatory from 1st of December 2011 for the tobacco companies to put graphic pictures of oral cancer patients on their packs so as to deter the customer from buying them. I don't know how much this will be effective, but I sure do hope it works.

To the recipe, I am sorry I don't have a picture today. I was being a lazy bum, and I thought that I might as well eat first and then click. But by the time I finished eating the chutney was all but gone, with a little bit remaining for my hubby (who is late... as usual!)

Ingredients

• 1 cup raw papaya peeled and grated
• 1 tsp oil
• 1/4 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/4 tsp fenugreek seeds
• 2 green chillies slit lengthwise
• 1/4 tsp turmeric powder
• 1 tsp salt
• 1 tsp raisins
• 2 tsp honey
• 1 tsp tamarind extract
• salt to taste
• 1/4th cup water

Heat the oil in a wok. Add the mustard seeds. Once they start to splutter, add the fenugreek seeds, and the fennel seeds. Once they begin to color a bit, add the cumin seeds. Add the chillies and saute for a minute. Now add the grated raw papaya, and saute for 4 minutes. Now add the turmeric powder, salt, sugar, honey, raisins and tamarind extract. Add the water and bring the chutney to a boil. Stir on high heat till the water almost evaporates. Remove in a serving tray and put it in the refrigerator to cool. Serve chilled.

Happy Cooking!