Murgh KaliMirch – BlackPepper Chicken

Posted on 05/25/2012 by

Lately, I have started to tweak family recipes – something which takes a lot of courage especially in the one like mine. The moment I tell mom about it over the phone, she pretends to overhear most of the times. There are lots of ifs & buts involved coupled with  disinterest, she would start asking about the weather or complaining how her new tailor ruined her salwaar kameez (south asian dress). So typical of seasoned cooks? Right?Add to that the myriad of opinions which everyone else (other than the cook) has – this should be done this way, its wrong to put that , this should have cooked little less or more ..on & on & on. You see, the family is full of fussy eaters. Anyhow, while I did so,I realized how stamped the recipes are – with the ingredients allowed ; taking away few of them might steal the soul of food.

I won’t say that I have created something better or spectacular – but definitely different; in a good way. If ever there were a justification for the variants I make of family recipes, this chicken recipe would be my winning card. Usually, made with loads of onions & garam masala, I ended up saving the two. Mom makes this way more soupy, you can mix rice or dip roti (flatbread) into it. I cooked it dryish with a different spice selection – P absolutely enjoyed it.

As the name suggests, the star here is fresh ground kali mirch or coarse black peppercorn. Combined with lots of ginger & garlic, black peppercorns provide an uncomplicated kick to the dish – which turns out to be the highlight. Succulent chicken coated in a thick masala –  I like to serve this as starter or snack with drinks. The particular thing that I absolutely like about this dish is the color from turmeric,which makes it so bright & appetizing. Less oil & easy to cook, this one is sure to delight all those of you who feel that indian recipes are difficult to follow.

It is always worth having such special recipes up your sleeve for those lazy supper nights or when you have unexpected guests at home.This one is versatile – you can wrap up inside flatbreads & veggies to make rolls or top your pizza with it.I sometimes shred the leftovers into bits & stuff inside puff pastry dough & bake for a quick brunch.

Printable Recipe

Serves 2-3

Preparation time – 25 minutes (including marination time)

Cooking time – 20 minutes

Ingredients 

  • 1 lb boneless, skinless chicken thighs, cut into 2″ cubes
  • For garnish – chopped cilantro, scallions
  • Fresh lemon/lime juice (to taste)

To marinate :-

  • 2 tbsp thick plain yogurt
  • 1.5 tbsp fresh lemon/lime juice
  • 4 garlic cloves, minced
  • 2″ fresh ginger root, minced
  • 1.5 tbsp black peppercorns, coarsely ground
  • 1 tsp kashmiri red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt

For tempering :-

  • 2 tbsp mustard oil (substitute with sunflower/vegetable/canola oil)
  • 1 tsp black mustard seeds
  • 2 Serrano chillies, chopped (adjust to tolerance)
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • salt (to adjust)

Method :-

Marinate the chicken in all the ingredients listed for 20 minutes, refrigerated. Once ready to cook, take out the marinated chicken from the refrigerator & let sit on countertop.

In a thick bottomed, wide-mouthed pan, heat up the oil on high.If using mustard oil, heat it to a point when it’s slightly smoky.For other oils, heat up till you see ripples on the surface. Meanwhile, using a mortar & pestle, coarsely grind the coriander & cumin.Once the oil is heated, reduce the heat to medium & wait for 2 minutes. Add the mustard seeds & let them crackle.About 10-15 seconds. Also, add the chillies next & let them crisp up for another 10-15 seconds. Tip :- Be extra careful, mustard seeds & chillies splutter a lot when added to oil. 

Next, add the coarsely ground spices to the oil & stir for about 30-35 seconds or till you smell the aroma. Start adding marinated chicken 5-6 pieces at a time to the pan and  stir-fry over high heat for few minutes, tossing continuously.Repeat with another batch of chicken pieces. The idea is to lightly brown the outside of the chicken but still keep it juicy inside.Lower the heat once all the chicken has been added.Add the leftover marinade(if any) & stir frequently. Cook on low heat till the oil separates on the sides of the pan and the chicken is cooked. About 12-15 minutes. You can cover the pan for last 3-4 minutes of cooking. Adjust the salt, toss well and remove.Let sit covered for at least 10 minutes before serving.

Garnish with chopped cilantro or scallions, squeeze fresh lemon juice & serve hot.

Notes:-

  1. The cooking times will differ depending on the size of chicken pieces and the cut used. If using chicken breasts, the cooking time will be about 6-8 minutes for 2″ cubes.
  2. If you like dish less hot, de-seed the chillies before you mince them.

Enjoy & Thanks for stopping by!

Posted in Appetizers/Snacks, Easy Recipes, Indian Curry, Non vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 17 Comments

Nimbu Ka Achaar – No Oil Indian Lime Pickle

Posted on 05/18/2012 by

I still have some left in the jar from my last trip to India.Every time I scoop out a spoon ful to serve on to my platter, unconsciously, I drop a few wedges back. Then I smile at the silly thought which crosses my mind. I just don’t want that jar to be empty ever! Is that even possible?Maybe not.Its not just mom’s nimbu ka achaar, its her love,which I want to relish in all my meals.

Store-bought pickles fail to satisfy me. Too much oil, overload of spices, a preservative cloned after taste – if I may complain. At times, I am desperate to make my own.Not much luck with that;I have not been able to find the lemons, raw mangoes or chillies which come close to the ones we get back home.

After almost three years of living here, my happiness knew no bounds when I spotted these baby limes at a south asian store.Can you imagine my stroll as I rushed towards them? Top that with an unbeatable price of a dollar for two pounds. Can you? They were perfect – thin-skinned, spongy to press, acidic, and greenish-yellow.I knew I will be spending few hours with mom on phone to get her recipe & tips.Pickle will be made!

Indian summers present a perfect oppurtunity to sun-aided pickling.Pickles or achaar are an integral part of indian cuisine. A small amount is always served to square home style meals. Some like it for the tang they add & some like them for digestion. Seasonal fruits & vegetables are commonly used along with spices (fenugreek, mustard, nigella, chillies etc) & buckets of oil to make pickle batches which last through the whole year.

Sun cooked pickles are the ones are where the gold lies, I m too fond of them.Unless you put in hours of labour & showcase patience while the pickle cooks in the warmth of the sun, the business is far from over. I have seen everyone in the family slog over them.Not to forget the high levels of hygiene required all through – clean spoons & hands, sterile jars and what not.

This irrestible “no oil” lime pickle is able to perfectly live up to the expectations – tart, succulent flesh & chewy lime skin – what a tease on the tastebuds. The lime wedges pickle in their own juice and a handful of spices. The spices are few but quite typical to indian cooking, you might need a trip to speciality store to get them. As per ayurveda, both ajwain (carrom seeds) & hing (asafoetida) which give this pickle a north indian flair, aid in digestion. The spices, coupled with limes & no oil- I leave it to your imagination as to how good this pickle might be for you.

 

 

 

 

 

 

 

 

Printable Recipe

Ingredients :-

  • 3 lbs baby limes/lemons (or any thin-skinned variety)
  • 2 tbsp kala namak (black salt, substitute with table salt)
  • 6 tbsp kali mirch (black peppercorns)
  • 6 tbsp ajwain (carrom seeds)
  • 3/4 tsp hing powder (asafoetida)
  • 2 tbsp red chilli flakes (or to taste)
  • 3-4 tbsp sea salt or as needed (substitute with table salt) (see notes)
  • 1/2 cup fresh lime juice (from about 10-12 limes)
  • 1-2 tbsp granulated sugar (I have not used it but can be added if you like to add a sweet note to your pickle)
Needed :-
  1. Kitchen Towels
  2. A large, rectangular glass dish (I use my pyrex casserole dish)
  3. Plastic Wrap sheet 
  4. Clean, dry Wooden Spoons
  5. Wide-Mouthed, Sterile Canning Jars (preferably with plastic or glass lids).Click here to see how you can sterlize the jars. 

Method :-

Preparing the limes

Put all the limes in a colander and wash thoroughly under running water. Let drain in the colander over the kitchen sink for at least 15-20 minutes. Spread the limes over clean kitchen towels and rub to completely dry them. You can put them in sun too for this purpose. Ensure that the limes are completely dry before you start cutting them.

Next, with clean hands, quarter or half the limes (depends on the size you like) and remove as much seeds you can.Once cut, transfer the wedges on to a large glass dish, spread them in an even layer. Sprinkle black salt over the limes and with clean, dry hands, rub the salt with the limes. Cover the glass dish with a plastic wrap, poke few holes in the it & let sit in the full sun for 3 days. You will see that the lime wedges will start to dry (slightly) & there is liquid at the bottom.

Making the Pickle 

On the fourth day, coarsely grind the kali mirch in your coffee grinder. Put the ajwain next & pulse a few times. Take out the mixture in bowl & mix hing powder, red chilli flakes and sea salt (along with sugar, if using) with it. Sprinkle this mix over the lime wedges along with lime juice. With clean hand, thoroughly mix everything together. Again, cover the glass dish with a fresh plastic wrap, poke few holes in it and let sit in full sun for 15 days. You will need to stir the mix once a day using a clean,dry wooden spoon. You will see that as the days progress the skin of the limes starts softening & turning brown along with liquid at the bottom getting thicker than on the very first day.

At the end of 15 days, check the salt of the pickle again & adjust (if required) , mix up the pickle well with clean, dry wooden spoons and transfer to canning jars. Dont full till the top of the jar but at the same time don’t leave a lot of room for bacteria in air to get moldy. Leaving 1/2 inch space from the top is okay. If you are using jars with metal lid, you will need to cover the mouth of jar with plastic wrap to avoid the contact between pickle & metal.Let the jars sit in sun till the limes are totally soft, brownish in color & the liquid is more like a syrup. You will need to shake the jars periodically. In Las Vegas sun, it took about 3 weeks to get that stage.

There is no need to refrigerate.Sun-cooked pickles normally last at room conditions. Always use a clean spoon to serve the pickles, they keep for months or years together.

Serve the pickle as a side to your meals, grind and add to marinade of meats.I like to spread the pickle on top of my crackers as well as on flatbread crisps.

Notes:-

  1. Any thin-skinned citrus fruits will work in this recipe – baby tangerines (narangi), kumquats etc.
  2. Do not under salt your pickle else it will turn bad over a period of time.

Enjoy & Thanks for stopping by!

Posted in Pickles/Preserves, Side Dishes, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , | 23 Comments

Cardamom Shrikhand With Mango Saffron Compote

Posted on 05/10/2012 by

Allow me to call it a beauty.I dont mean fancy or flashy.Neither I want to hint that I toiled over this dessert for hours. It is something hopelessly easy to make, yet succeeds in achieving the delight a dessert is supposed to bring. Softly tart yogurt flavored with freshly ground elaichi (cardamom),topped with a luscious mango saffron compote – as simple as it can get but like a little sunshine on the spoon.

It is hard to believe that something so unfancy & minimal as yogurt & sugar can turn into a creation which appeals to the sweet tooth. I admit that cardamom & cream add more body to the dessert – making it a little more wonderful.Cream is traditionally not used – I like it for the added richness that it lends here. Trust me, never a easy dessert would taste so very spectacular.

Shrikhand is a yogurt based sweet dish originally from western parts of India. But now, it is popular all over the subcontinent. Basic shrikhand recipe is like a blank canvas – some like to add nuts, some combine chopped or pureed fruits with it and some let the melt in the mouth consistency remain unadulterated. Experiment as it pleases you.

I ate shrikhand for the first time prepared by one of my friend’s mom in Pune. She served it along side pooris (deep-fried flatbread) & a spicy bean sprouts curry. The combo was tad odd for me. Supposedly the yogurt is supposed to calm down the spices of the meal as you eat.I m not exactly sure how few bits of that first not-so- appreciable taste testing stuck with me.Eight years down the line & now I immensely enjoy shrikhand with pooris. Just like any comfort food, the sugar & oil overload is quite addictive.

Usually, pureed mango is mixed with hung yogurt & shrikhand becomes amrakhand. My favorite summer fruit is here. I bought season’s first batch last week & they seemed perfect to add a texture to the dessert.The mangoes were ripe & sweet – a compote was definitely on my mind. Addition of saffron to it seemed an obvious decision to accentuate the exotic flavors. The fact that I prepared the dessert with homemade dahi (indian style yogurt) made me a little happy than usual.

All in all shrikhand scores as season celebrating dessert- perfect for those humid, sultry summer months when you want the refrigerator do all the work.Only when you make it, you will know how simple it is to put together; and fantastic too at the same time. Go try it!

Printable Recipe

Preparation Time :- About 8 hours (includes draining in the refrigerator) 

Cooking Time :- 10 minutes (for both shrikhand & mango compote)

Ingredients (Makes 4 servings)

For the Shrikhand

  • 1.5 cups whole milk plain dahi (substitute with plain yogurt)
  • 100ml heavy cream, cold
  • 1/3 cup granulated sugar (or to taste)
  • 8-9 green cardamom pods (or 1/2 tsp cardamom powder)
  • pinch of nutmeg powder
For the Mango Compote
  • 3 tbsp luke warm water
  • 1/4 tsp saffron threads
  • 1/2 tbsp fresh lime juice
  • 2 tsp sugar
  • 1/2 tsp lime zest
  • 2 ripe mangoes, peeled, cored, diced
Needed:- Colander, Muslin/CheeseCloth,Bowls
Method 
Making Shrikhand
Line a colander with muslin/cheese cloth large enough that you can tie up its ends. Place the colander over a large bowl. Ensure that there is gap between the colander bottom & the bowl bottom to collect the draining liquid. Pour the dahi into the colander,wrap up and tie up all the ends of the muslin/cheesecloth. Let the dahi drain for at least 6 hours or preferably overnight inside the refrigerator.Note :- Dont leave dahi while it drains outside, else it will turn sour. Discard the whey once drained. Reserve the muslin/cheesecloth. (If in hurry, you can use Greek yogurt to make shrikhand too. Skip this step if doing so)


Transfer the strained, thick, cold dahi into a bowl. Add cream to it and start whisking using a hand beater. Slowly add the sugar and beat until you get slightly stiff peaks.
Again tie the dahi – cream mix in the muslin/cheesecloth & let drain in the colander arrangement (as explained above) for another 2 hours inside the refrigerator.
Break open the cardamom pods & grind the seeds using a mortar & pestle.Tip – Always buy whole cardamom pods.This way of making your own powder saves a lot of money.
After 2 hours, transfer the drained dahi  mix to a bowl. Add cardamom & nutmeg powder and stir gently with a wooden spoon. Let chill for at least 3-4 hours or till ready to serve.
Scoop the chilled shrikhand into serving bowls & top with mango compote (recipe below)
Making Mango Compote  
In a medium bowl, dissolve the saffron in lukewarm water till it dissolves. About a minute or so. Stir in the lime juice, sugar and mix till sugar dissolves. Add in diced mangoes. Cover and chill upto 1 day.
Enjoy & thanks for stopping by!


Posted in Desserts, Easy Recipes, Festival Recipes, Vegetarian | Tagged , , , , , , , , , , , , , , , , | 43 Comments

Aloo Gosht – Mutton With Potatoes

Posted on 05/01/2012 by

I can’t seem to forget those Sunday lunches prepared by mom. A steaming pile of basmati rice slathered in curry flavored with fresh ground spices & drippings of meat. Tender, boneless pieces of mutton which you pull apart with fingers & potatoes cooked to the point of crumbling but still retaining their shape till you serve them in the plate. Simple, homey & satisfying – plain  soul food for us. A tradition which conjures up numerous childhood memories.

Dad was sent off to the butcher early in the morning with elaborate instructions on the cut of meat he needs to get from there.And mom occupied herself in peeling garlic pods & ginger, seeding the chillies, soaking & grinding the whole spices to prepare her magical curry concoctions.The enticing aroma of freshly ground spices coupled with the patience with which she simmered the meat on low heat were the secret behind the delicious curries she made, I think. While she cooked, we used to wait for hours for the moment when the meats have passed the tooth pick test!

It’s difficult to find goat meat or mutton as we call it in Vegas but whenever I do, I have this undying wish to recreate mom’s recipes.I found a suitable stewing variety at a nearby shop couple of weeks back and a meat & potato meal was definitely on my mind. So Sunday lunch was prepared – just like at mom’s. You can add taro root, yams, turnips or beets to this recipe with excellent results. It’s just that I end up making it with potatoes each time else P will not eat it.I recommend using as fresh ingredients for the spice paste as you can find & loads of patience while the meat cooks – it can take a couple of hours.

I m also sharing some pictures from Red Rock Canyon Conservation Area where we went for a morning hike this weekend. Located about 20 miles from the Las Vegas airport, the recreational area boasts of a 13 mile scenic drive, picnic spots & hiking options.

The location of the park gives an excellent chance to appreciate the desert beauty, towering red cliffs and short hikes or trails  if you are not in a mood for far off, long road trips from Vegas.

Deserts boast of a beauty of their own kind. The dry wilderness, bright sunshine, fleshy succulents & arid landscapes are a scenic experience of a unique kind. We loved this fun, little getaway!

Printable Recipe

Preparation Time :- 30 minutes

Cooking time – About 2 hours (Depends on cut, type & size of the meat)

Ingredients (Serves 3-4)

  • 1 lb stewing mutton/lamb/beef , cubed
  • 2 medium potatoes, peeled & quatered (You can use any potatoes of choice)
  • 2 nos indian bay leaves (tejpatta)
  • 1 ” cinnamon stick
  • 2 medium red onions, finely chopped (about 1/2 cup)
  • 3 medium tomatoes, finely chopped (about 3/4 cup)
  • 1/2 tsp jaggery (or brown sugar to taste)
  • 1/4 cup mustard oil (substitute with canola/vegetable/sunflower/grape seed oil )
  • salt to taste
  • 1.5 cups water
  • Chopped cilantro for garnish

For the spice paste:-

  • 10-12 whole dry red chillies (I use kashmiri mirch)
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp fennel seeds (saunf)
  • 2 tsp coriander seeds (dhania)
  • 6 whole green cardamom pods (hari elaichi)
  • 4 cloves (laung)
  • 8 black peppercorns (kali mirch)
  • 5 plump garlic cloves
  • 2 ” fresh piece of ginger
  • Water for soaking the spices (about 1/4 cup)

Notes:-

  1. Kashmiri mirch lends a rich, deep scarlet color to the gravy without the heat & they are easily available in indian stores. You can de-seed the chillies to reduce heat further.The actual heat in the dish comes from the use of red chilli powder & black peppercorns. However, you can also adjust the amount to tolerance.

Method:-

Soak the chillies, cumin , fennel & coriander seeds, cardamom pods, cloves & peppercorns in 1/4 cup water for about 15 minutes to soften. Drain & tip into a blender. Reserve the soaking liquid. Grind the soaked spices along with garlic & ginger to a smooth paste. Use the soaking liquid if required while grinding.

Marinate the cubed mutton in half of the spice paste for 15 minutes. While the mutton is marinating, heat up the oil in a heavy bottomed pot with lid on high heat till you see ripples on the surface. At this point reduce the heat to medium & wait for 2 minutes. Temper the oil with tejpatta & cinnamon stick. Wait for 15 seconds till you smell the aroma. Next, add the chopped onions to the pot & cook on medium heat with stirring till they turn golden brown.About 8-10 minutes.

Next, reduce the heat to low & add the chopped tomatoes along with the spice paste, red chilli powder & cook the mixture for about 8 minutes, stirring continuously till you see oil separating on sides of the pot. At this point,again turn the heat to medium & add the marinated mutton & salt. Saute for 10-12 minutes till the mutton pieces are slightly browned. You will see water from mutton separating at this point but that’s okay.

Cover the pot, reduce the heat to low & let the lamb cook in its own juices till about 90% cooked. For the quality of mutton I used, it took approximately 40 minutes to reach that stage. You can use your slow cooker or a pressure cooker also for cooking the mutton. I prefer to cook it lid on.

Add the potatoes & jaggery next along with 1.5 cups of water. Check the salt. Cook covered on low for another 20-25 minutes till the mutton is tender & potatoes are soft but not mushy.

Switch off the heat & let the curry sit covered for at least 20 minutes or till ready to serve. Garnish with chopped cilantro & serve warm with salad,plain or jeera rice.

Enjoy & Thanks for stopping by.

Posted in Indian Curry, Non vegetarian, Side Dishes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | 40 Comments

Papri Chaat

Posted on 04/22/2012 by

As she poured melted dalda (shortening) through the metal beaker spout over the flour mix, her wrinkly fingers & eyes from behind the glasses worked in unison. She knew how to ration every drop of flowing oil to get the right texture of her papris to a flaky wafer. Half teaspoon more and you overdo it, one teaspoon less and you have missed the ratios for sure.I have always know indian pastry doughs made by badi mummy (grandmom) as something which were either done perfect or not done at all.

I still shy away from measuring cups & spoons when making doughs, its something I do with pure impulse & feeling. The moment I start measuring,I start to doubt my dough handling skills. There is no fun left in it anymore. A sort of nervousness takes over.Doing it for years now, I now have a feel of just how grainy the oil moistened flour should feel & can decipher what a difference half a teaspoon here & there can make. At the same time it intimidates me how foolproof this indian way of cooking is. Imperfect yet classy in its own way.

Las Vegas is quite a sob story when it comes to chaat. The less I talk about what they serve at indian restaurants in here, the better.I made papri chaat last week to salvage our month long cravings.From halal food stalls in Times Square & food trucks in LA to Toofani chaat corners in Allahabad & kathi roll vendors in Delhi, me & P  share an endless love. Creative, delicious, affordable, addictive, filling ..I fall short of adjectives to describe the street food experience. Its pure joy, a soul satisfying, deep fried haven for us. Whenever I make it at home, I choose to overlook healthy options, its like stealing the soul of chaat – I feel strongly about it.

‘Chaat’ is a generic word used for savory delicacies served at roadside stalls in India.The best part about indian street food is that it can be made to please all tastebuds- you decide how spicy, tangy, salty or hot you want it. Papri or Papdi are deep fried,wafer like salted discs which are served with a “to taste”  assortment of chickpeas or dried peas, hari (green) & imli (tamarind) chutneys,chopped /grated vegetables, powdered spices & yogurt. Its messy, crumbly, tangy, crunchy..oh so good!

Printable Recipe

Ingredients

Papri/Papdi  (Yields about 40-50 papris)

  • 1/2 cup all-purpose flour
  • 2 tbsp sooji (semolina)
  • 1/4 cup atta (all-purpose flour)
  • 1/2 tsp ajwain (carrom seeds)
  • 3/4 tsp fine salt
  • 2-3 tbsp canola/vegetable oil (see method )
  • 1/3 cup+1 tbsp luke warm water (see method)
  • Oil for frying
Note : Ajwain or Carrom Seeds aid in digestion & add a typical aroma & taste to the dough. You can skip them if you dont have them & still make the papris.
Assembling a Papri Chaat Platter to Serve 2 :-
  • 12-15 papris 
  • 1/4 cup boiled Chickpeas
  • 1 small potatoes, boiled , peeled & cubed
  • 1/2 cup plain yogurt whisked with 2 tsp sugar
  • 2 tbsp Imli (Tamarind) Chutney (Recipe here)
  • 2 tbsp Hari (Green) Chutney (Recipe here)
  • Chopped Onion, cilantro (or veggies of choice)
  • 1/4 tsp Kala Namak (black salt, available at indian stores)
  • 1/4 tsp Chaat Masala (available at indian stores)
  • pinch of red pepper flakes (optional)
  • 1/4 tsp roasted cumin powder
  • Besan Sev (Chickpea flour snack, available at indian stores, optional)

Method

Making Papris :-

In a bowl, mix together the flours, ajwain & salt. Start with 2 tbsp of oil  and start working it into the mixture. Keep on adding oil a teaspoon at a time & working it into the flour till you are just able to form a firm ball of the flour between your fingers.

Next, slowly add the water (1/4 cup to start with) and start kneading the dough. We are looking for a firm dough here (not soft & pliable).Knead the dough on a hard surface for about 3-4 minutes.Do not over knead.When just kneaded,the dough will appear tight & hard but don’t worry, after resting it will be okay.

Transfer the dough to the bowl, cover with a damp cloth & let rest for at least 20 minutes. (do not skip this step)

Divide the rested dough into about 3 equal parts. Take one part and roll it into a thin sheet.The sheet should be rolled as thin as a cotton cloth. Once rolled, if you want you can prick the sheet with a fork to prevent puffing while frying. I prefer papris slightly puffed so I do not prick. Use a round cookie cutter or a jar lid to cut into round shapes. Transfer the rounds to a plate & place covered with damp cloth till you are about to fry. Gather the remaining dough & repeat rolling & cutting till whole of the dough is exhausted.  Repeat the same for all portions of the dough.

Heat oil in a frying pan on medium heat. The quantity of oil used should be enough to cover the papris completely while they fry. To check the temperature of oil, pinch a little dough & tip it into the heating oil. The dough should sizzle to the top slowly without changing color. If it sizzles immediately, reduce the heat & let the oil temperature come down.

Tip in the cut papris into the heated oil, few at a time. Do not overcrowd or stack the papris in the frying pan. Fry the papris on medium-low heat until both sides are golden brown (about 3-5 minites). Papris should be fried at medium- low heat else they will become soft after cooling.

Remove browned papris with a slotted spoon and transfer to a plate lined with a paper towel to soak up excess oil.Fry all the papris in batches.

Cool completely & immediately store in an air tight container for up to 4 weeks.

For assembling chaat  :-

Layer the papris in a plate. You can crush them into bite size pieces if you want or make individual servings. Top with boiled chickpeas & potatoes.Drizzle with yogurt, chutneys & chopped onions. Sprinkle kala namak, chaat masala, roasted cumin powder & red pepper flakes if using. Top up with chopped cilantro & sev. Serve immediately.

Enjoy & Thanks for stopping by.

Posted in Appetizers/Snacks, Brunch, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 34 Comments

Bajri (Millet) Crackers With Chana Dal dip

Posted on 04/05/2012 by

A sense of rejuvenation entwines me as I hit the publish button.Being out of touch for more than 4 months, a part of me always felt incomplete,unfulfilled. While I was away, I realized the role of blogging in my life – I missed it. Thank you so much for all your kind emails, tweets & messages. I knew I had to be back in action soon. I am doing better than before & hope to update this space often now.

Last few months have been rough, less of ups, lots of down. Keeping health issues aside, my mind was irrational, loud & restless. I had loads to complain & challenge. I denied the things which came my way, I failed to handle them. Sometimes, life takes its own course and no matter how hard you try to tame it, it does not reciprocate. The very fact that I felt a certain way at that point in my life, I had no choice but to understand that this was meant to be.The sooner I did , the easier it got. The more I questioned : “Why me?”, the difficult it became. There was no force within me that could change the situation, no magic wand or a click of fingers to set it all right, all I  got was inner strength to sail me  through. When faith falters & hopes diminish, its best to reach out for that simmering potential inside to navigate, exactly what I want to do right now.

For long, I wanted to bake crackers at home,or let me put it this way-  I wanted to experiment with savory, whole grain flour baking with an indian touch.I tried the cracker recipe below with a mix of whole wheat & fine wheat flour a couple of times, but it left me wanting for more – something more healthy perhaps? and simple,crispy, spicy too at the same time.Not the most fancy looking crackers around- these are spiced similar to deep fried indian snack – mathri and I think I got what I was looking for this time. Bajri or millet is a gluten free, whole grain widely popular in India to make porridge, flatbreads or pancakes. I did not like it much the first time I ate it but now, its an acquired taste for me especially when I want a break from carbs.

The dip to go along is made with chana (split bengal gram) lentils, which is my new found way to eat them. Rated lowest GI (glycemic index) lentils, these score high when it comes to an earthy, nutty taste.Chana dal yields better amongst lentils to dip-making coz they do not turn into a slimy mush if cooked properly. Easily available in indian stores & tasting similar to garbanzo beans, these lentils are something you would want to stock on.

P,did not care much for the crackers but liked this dip.He polished it off with baked potato chips in the name of healthy food.I found myself snacking on these batch after batch. Somehow the combo is addictive – reminds me of the rajasthani meals at Dilli Haat - bajra roti & masala chana dal.

Printable Recipe

Bajri (Millet) Crackers (Yield about 2 dozen)

Ingredients

  • 1 cup fine bajri atta (millet flour)
  • 1/2 cup atta (whole wheat flour)
  • 2.5 tbsp olive oil
  • 1/4 tsp ajwain (carom seeds)
  • 1/4 tsp red chilli flakes (optional)
  • 1 tsp salt
  • 1/2 cup + 3 tbsp water (or as required for kneading the dough)
Method
Combine all the ingredients except water in a big bowl. Rub with fingers till the mixture resembles grains.
Start adding water slowly & mixing with hands so as to form a soft, pliable dough. Cover the dough with a damp kitchen towel & let rest for 15 minutes.
Meanwhile preheat oven to 3o0 F / 150 C. Line a cookie sheet with parchment.  
Knead the rested dough for 2-3 minutes and pinch into equal portions. Thinly roll out the equal portions on a flour dusted surface or between sheets of parchment. With the help of fork, pick the rolled dough so that it does not fluff while baking. Using a pizza cutter or sharp knife, cut the rolled dough into desired shape. Transfer to the cookie sheet and bake for 25-30 minutes or until done & crisp. You will need to check midway & flip the crackers to ensure even baking. Cool the crackers on a rack and store in air tight containers for upto 2 weeks.
Chana Dal Dip (Makes about 1.5 cups)
Ingredients
  • 1 cup chana dal (split bengal gram lentils)
  • 1/4 tsp turmeric powder
  • salt to taste
  • 3 cups water
  • 4 cloves garlic,chopped
  • 1 ” fresh ginger shoot, chopped
  • 1 serrano chili, chopped (remove seeds to adjust heat)
  • 1/4 cup cilantro, chopped
  • 1/4 tsp roasted cumin seeds
  • 1/2 tsp garam masala
  • 1 tbsp fresh lime juice
  • 1/4 cup olive oil + more to drizzle
Method

Soak the chana dal in water for atleast 6 hours or overnight. Pressure cook the dal along with turmeric powder & salt in the soaking liquid on high for 2 whistles. Alternatively you can cook the dal in a pot with lid (for about 40-45 minutes) till tender. Drain & reserve the liquid (this liquid can be used as stock or to knead savory doughs).Let the dal cool to room temperature.

Transfer the cooked & cooled dal to the food processor along with garlic, ginger, cilantro chili & lime juice. Pulse 10-12 times slowly adding oil until smooth. You can further adjust the consistency using the reserved cooking liquid. Check the salt & adjust if required.Transfer to the serving bowl, drizzle some olive oil, garnish with chopped cilantro & serve along with bajri crackers.(recipe above)Store refrigerated in air tight container for  4-5 days.

Note : This recipe has a strong garlic flavor. You can reduce or omit garlic quantity as per your liking.

Enjoy & Thanks for stopping by!

Posted in Appetizers/Snacks, Baking, Easy Recipes, Lentils, Snacks | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 48 Comments

Will be back soon…

Posted on 11/29/2011 by

A warm hello to all my readers. Sadly enough, I never thought that I would be writing a post like this some day but you never know what life throws at you.This break wasnt meant to be but I guess what we call life is the most uncertain thing of our existence. Many of you would be missing recipes and posts here, I miss cooking & photography.

I m facing few health issues for almost a month now.Me & my husband are trying to cope up.Its a difficult phase for us and I hope we sail through it as smoothly as possible.Thanks a lot to everyone who mailed in to check on me, I really appreciate it.

The blog will be silent for some time now. I hope to get back to normal life, cooking and blogging soon .Till then, thanks a lot for all the love & appreciation all of you have shown towards my little blog. Thanks so much.

Lots of Love…

Tanvi

Posted in Uncategorized | 64 Comments