Categories
Breads/Flatbreads Indian Curry Side Dishes Stir-fry Vegetarian

Kadhai Paneer & Triangle Paratha (Flatbread)

Thousands of miles away, when you cook food which you ate back home – on family picnics, long drives, with friends, at birthdays parties & weddings, there is a certain sense of overwhelm which grasps me.Does it happens to you too? – tastes which remind you of good times spent.One such memory is eating at dhabas in and around Delhi.Dhaba is indian equivalent of a diner, very popular amongst drivers and long distance travellers for quick & inexpensive food.If you ask me the best places to eat in Delhi, I will recommend most of the dhabas on the outskirts of the city and some in Old & central areas.

The typical setting of a dhaba is not fancy,very basic, you might or might not get cutlery or tissue paper, but you are sure to find food made with love and bursting with authentic flavors.Mostly you would be eating on reusable stainless steel plates, you may get mineral water,there might be mosquitos during summers and monsoons [grin],AC is out of question,if it’s a popular place – you ll get chairs else enjoy seating on a cot & don’t shy away from humming old hindi film songs playing on the radio…the food is glorious,the atmosphere – intoxicating! When my dad used to work outside Delhi, most of our summer vacations were spent on road trips. I remember that we used to plan our visits such that we can have dinner at our favorite dhabas which dotted the interconnecting highways.As I write this, my mouth is already watering at the thought of food served – dal makhani [ lentils], palak paneer [ spinach & cheese curry],  kadhai chicken served along with hot& fluffy butter dunked tandoori rotis [flatbreads] straight out the the clay oven, jeera [cumin] rice & a BIG glass of lassi or chaas [ salty buttermilk] during summers or masala chai during winters.Here you don’t kill yourself over worrying about calories or hygiene, its the zesty experience which matters!! The recipe in this post is one which you will find at almost every dhaba in north india – trust me the very mention still stirs the emotions of best family times 🙂

“Kadhai” is an indian wok.It is one of the most indispensable utensil in an Indian kitchen..be it for making quick stir fry, curries, shallow or deep-frying or simmering stews.Its shallow & less heavy as compared to dutch ovens and something I just can’t imagine my without.A dish which is made start to finish in a “kadhai” gets its name from there & is Indian answer to a stir fry. However, you do not compulsorily need a kadhai to make this recipe 🙂 The point to keep in mind is that since it’s a quick cooking method, you can make a kadhai with almost anything under the sun.The recipe is very simple, you can prepare & store the kadhai sauce in advance & add whatever you wish to it- from chicken to cauliflower to fish to vegetable medley .Today I chose paneer [Indian Cottage Cheese] which is the most popular of all kadhai preparations in northen India. A typical addition to any kadhai is lots of bell peppers – of all colors, choose any you like.The dish is bursting with indian flavors, mostly made semi dry, is really one of the most colorful curries around & is really simple to whip up.

Although kadhai tastes awesome with naan bread, tandoori roti or even rice, in my home we are used to eating it with tawa parathas or skillet cooked flatbreads.Since childhood , I have known parathas in this triangle shape right from dinner plate to lunch box.Infact my granny was very particular about how neat a triangle you are able to roll out.I hope my pictures of the steps will help you in that regard 🙂 This triangle paratha has layers , is soft & flaky coz its brushed with oil/ghee inside – I can have few of these straight from the skillet on its own- Love the aroma of steam which escapes when you bite the layers. You can add chopped chillies, herbs, spices etc to make your own variations.


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Ingredients:- [Serves 2-3]

 [ You can replace the paneer with any boneless meat or vegetable of choice]

  • 1 lb / 1.5 kg Paneer, cubed or cut in strips  [ Indian Cottage Cheese available in all indian stores, recommended brand “Nanak”]
  • 1 tbsp canola/corn/vegetable oil
  • 1 medium-sized each of red & green bell peppers, seeded, cut in strips or diced
  • 1/2 cup onions, thick sliced [ optional]
  • Salt to taste [ if required]
  • Fresh chopped Cilantro for garnish
  • Fresh lime juice
Basic Kadhai Sauce Ingredients [ Can be made fresh or well in advance.For storing, put in dry-air tight containers & freeze.Thaw 1-2 hours before you need]
 
  • 1/3 cup mustard/canola/corn//vegetable olive oil
  • 3/4 cup red onion, finely chopped
  • 4 garlic cloves, grated
  • 2 tbsp fresh grated ginger
  • 3-4 fresh tomatoes [ any variety which is slightly sour, chopped fine to yield 1 cup]
  • 1.5 tbsp coriander seeds, coarsely ground with mortar pestle or in coffee grinder
  • 7 dry red chillies, coarsely ground with mortar pestle or in coffee grinder [ adjust to taste]
  • 3 green chillies, finely chopped
  • 3/4 tsp turmeric powder
  • 1 tsp garam masala
  • 1/4 – 1/2 tsp brown sugar [ adjust to taste,do not skip]
  • 2 tsp kasuri methi,crushed with hand [ dried fenugreek leaves,do not skip, makes all the difference in the taste, available in all indian stores under ” Peacock” brand]
  • 2 tsp salt
Method:-
Make the Kadhai Sauce:- [ Makes about 2.5- 3 cups] 
  • In a kadhai or any heavy bottomed cooking pot, heat the oil on high heat.Once the oil is smoking, reduce the heat to medium.If using mustard oil, it is important to cook it to smoky point at the start of cooking to do away with the raw smell.
  • Add the chopped onions and cook on medium heat till golden brown in color.
  • Next,add the grated garlic & ginger and saute for about 2 minutes till you smell the aroma.Next add the chopped tomatoes,coarsely ground coriander & red chillies,green chillies, turmeric and cook on medium heat till you see oil separating at the sides of the pot.About 5-8 minutes.
  • At this point add the kasuri methi, garam masala, salt & brown sugar,stir well cook for 5 minutes more on medium heat.
  • Above is the basic kadhai sauce, if you want to store it for later use, let it come to room temperature and refrigerate for using within 3-4 days or freeze up to a month.
  • Making Kadhai Paneer :- For the stir fry, on high heat 1 tbsp oil in a kadhai or a cooking pot.Add the diced bell peppers & onion slices [ if using] to the oil and saute for 3-4 minutes.This saute time depends on how tender you like the veggies.Next, add the paneer and saute for another 1 minute till paneer sarts to become light brown.Be careful while stirring after you have added paneer because it softens quickly & crumbles easily in heat. Add the sauce and mix well.Check the seasoning and let simmer for 2-3 minutes till everything is heated well.
  • Remove from heat,squirt some fresh lime juice & sprinkle chopped cilantro.Serve warm with flatbreads & a salad.


Enjoy & Thanks for stopping by.
Categories
Breakfast Brunch Side Dishes Vegetarian

Khatte Chole Aur Bhature

Chole‘ or chickpea curry is very popular street food in the northern parts of India.The curry is known for its blackish color due to use of tea bags while boiling it and has dominant flavor of roasted cumin.In my house, dry pomegranate seeds or anardana is added to this curry along with lots of tomatoes to make it more tangy or ‘khatte‘.This curry is not hot but is spicy.The chickpea curry is traditionally eaten with bhatura or a fried leavened puffed bread.Some people make a yeasted version of bhatura too.What I am posting is an instant recipe which requires an hour of resting time.

Khatte Chhole

Printable Recipe

Ingredients: [Serves 2]

  • 1/3 cup dry chickpeas [substitute with canned garbanzo beans]
  • 1/8 tsp cooking soda
  • 2 black tea bags
  • Water for boiling
  • 2 medium onions, finely chopped
  • 2 tbsp grated garlic
  • 1 tsp grated ginger
  • 2 green chillies, minced
  • 3 medium tomatoes, finely chopped
  • 1 black cardamom [badi elaichi]
  • 4 cloves
  • 2 bay leaves
  • 1 tsp roasted cumin seeds
  • 1 tbsp coriander powder
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp ground cinnamon
  • 1 tbsp dry pomegranate seeds [anardana]
  • 1/2 tsp garam masala
  • 1/4 cup mustard oil [or canola oil]
  • Salt to taste

Method

  • Soak the chickpeas over night in 3 cups water with cooking soda.Once soaked, drain the soaking water and discard it.
  • Boil the chickpeas with enough water, tea bags & 1 tsp salt in a pressure cooker till 80% cooked.About 15 minutes on high and 2 whistles. [Omit this step if using canned garbanzo beans]
  • Once cooked, drain the chickpeas and preserve the water.We will use it in curry later.
  • In your coffee blender, coarsely crush the dry pomegranate seeds, cloves, pods of black cardamom and roasted cumin seeds.Add the cinnamon powder to this spice mix.Set aside.

  • In a cooking vessel with lid, add the oil and heat it up on high till the oil starts smoking slightly.Once smoking, reduce the heat to medium.
  • Add the finely chopped onion and cook till golden brown.After this add the bay leaf & saute for 2 minutes.
  • Next, add the grated garlic, minced chilli & ginger and cook for 1-2 minutes.
  • Next add the chopped tomatoes along with chilli,coriander,turmeric powder,crushed spice mix made in 4th step and salt.Cook this curry masala on low heat till the oil starts separating from the mix along the sides of the vessel.
  • Tip in the boiled beans into the vessel and combine well so that all the beans are covered in the masala.Saute for about 3 minutes.
  • Next add 1/2 cup or more of preserved water depending on how thick you like the gravy,cover and let the gravy come to a boil on a low heat.
  • Once the curry has simmered for 10-15 minutes, add the garam masala, stir well and let simmer for another 5-6 minutes till the chickpeas are soft,
  • Remove from heat, garnish with chopped cilantro and serve warm bhatura

 
Bhatura 
Ingredients: [Makes 6-8 flatbreads]
  • 2.5 cups all-purpose flour
  • 2 tbsp semolina
  • 1/4 tsp baking soda
  • 3/4 tsp white sugar
  • 1/2 tsp salt
  • 2-3 tbsp canola oil
  • 1 small boiled potato, finely grated (about 1/4 cup)
  • 2/3 cup buttermilk,at room temperature ( as required for kneading a soft dough )
  • Oil for deep-frying.

Method:
  • Combine the all purpose flour with semolina and soda thoroughly.
  • Whisk oil, sugar and salt in the buttermilk.
  • Add the grated potato and buttermilk mix to flour mix.Start with 1/2 cup of butter milk and knead well to make dough.You may need to adjust the buttermilk quantity.The dough will be slightly sticky but pliable and soft.Knead for about 5 minutes.
  • Cover it with wet cloth and keep it in a warm place for 1 hour.
  • Make a lemon sized balls of the dough.On a floured surface, roll the flour balls into an elliptical shape, about 1/4 ” thick.

  • Heat oil in a deep-frying fan.A quick way to check the temperature of oil without thermometer is to pinch a small quantity of dough and put it in oil.It should sizzle to the surface immediately.
  •  Once oil is heated, tip in the rolled bhaturas into the oil sliding from the sides of the pot.Be careful because the oil may splutter.Fry the bhaturas flipping them  as till they turn slightly golden on both sides.Make sure that you don’t fry the bhatures long because you want them to be soft and light golden.
  • Drain from the oil and place on paper towel.
  • Serve them with chickpea curry, salad and raita.
Enjoy!
Categories
Baking Eggs

Lime Sugar Sandwich Cookies With Blueberry Cream Filling

Did you send an entry to Culinary Smackdown Battle-Mango Desserts?Please see details of the ongoing event here.

 

 

 

 

Ingredients

For the Lime Sugar Cookies [Makes 15 cookie sandwiches of the size shown]

Recipe adapted from Aparna’s Blog & Tips from Rosie’s Blog

  • 1 cups all-purpose flour
  • 1/8 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, at room temperature
  • 1/2 cup  + 2 tbsp white granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp fresh squeezed lime juice

For the blueberry cream cheese filling :

  • 4 ounces cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1.5 cup confectioner’s sugar
  • 2 tbsp blueberry paste

For the Blueberry Paste:

  • 1/2 cup fresh blueberries
  • 2 tbsp water
  • 3 tbsp granulated sugar
  • 1 tbsp fresh lime juice
  • 1/2 tsp cornstarch

Method

Lime Sugar Cookies

  • In a medium bowl, sift flour,baking soda & powder, salt.Set aside
  • In a larger bowl,cream the butter & sugar thoroughly untill fluffy.To this add the lime juice & vanilla and beat until combined.
  • To the butter sugar mix, add the flour mix and gently combine with a spatula to bring together into a dough.You might need to add a tbsp or more of milk at this stage if required to make a soft dough.
  • Divide the dough into 2 small balls.Take a piece of plastic cling film, put the dough balls on it and flatten with palm to make a disc.Wrap the discs with plastic cling film.Repeat the same with 2nd dough ball.Chill both discs for about 30 minutes.
  • Line your cookie sheet with parchment paper.Avoid using aluminium foil as the extreme heating up will burn the cookies from bottom.
  • After chilling, take one disc out, unwrap it and place it between two sheets of parchment  paper. Initially, you may find it little difficult to roll because of the chilled dough.It will soften as you go along.

  • Roll the disc using a floured rolling-pin into a sheet about 1/4″ thk.
  • Using a floured cookie cutter cut the cookies from the rolled dough.
  • Using a floured thin spatula, transfer the cookies to the lined cookie sheet.Note: Picking up the cookies with fingers will deshape them.
  • Preheat the oven to 350F
  • Chill the cut cookies again for 15 minutes.
  • Once chilled, bake in the oven for 10-12 minutes until the sides start turning brown.
  • Cool completely on a cooling rack.

Blueberry Paste:

Tip in the blueberries, water and sugar to a small sauce pan.Cook it on low heat until the blueberries are soft and mushy.Transfer to a blender.Blend on high to form a puree.Dissolve cornstarch into lemon juice.Transfer the puree to sauce pan again and add cornstarch mix.Cook on very low heat for about 5-8 minutes until you get a thick paste.Cool completely before adding to the cream.

Blueberry Cream Filling:

Make the filling by beating the cream cheese & butter with an electric mixer. Mix in powdered sugar until smooth.Add 2 tbsp of the cooled blueberry paste above to make a smooth mix.

Assembly:

Pipe or spread 1-2 tablespoons of blueberry filling in the center of a cookie. Top with a second cookie and press together until the filling reaches the edges of the cookies.Store in an air tight box for up to 3 days.

Notes:

  • Use any kind of berries or fruits to make the filling.The recipe remains the same.
  • I have mentioned the baking times on my oven.Since all ovens are different, please adjust the times as per your appliance.
  • You will need to adjust lime juice if your berries are really tart.

Enjoy! Thanks for stopping by!

Sending this to Hearth n Soul #43

Categories
Beverages Breakfast Brunch Easy Recipes Side Dishes Stir-fry Vegetarian

Indian Spiced Peas(Chuki Matar)& Masala Chai

 

 

 

 

Spiced Peas/Chuki Matar

Ingredients:

  • 2 cups fresh/frozen peas
  • 3/4 cup sliced onions
  • 3 tbsp fresh ginger julians
  • 2 green chillies. thinly cut (adjust to taste)
  • 1.5 tsp cumin seeds
  • 3/4 tsp red chilli powder (adjust to taste)
  • 1/2 tsp garam masala
  • 3-4tbsp olive oil
  • Salt to taste
  • 1-2 tbsp fresh lemon juice [adjust to taste ]

How I did it:

  • In a pan, heat up the oil on medium heat.
  • Once heated, temper the oil with cumin seeds and wait for them to crackle.
  • Add the sliced onions to the pan and let the onions saute till transculent.Dont brown them.
  • Next, add the chopped green chilies and ginger julians and cook for 3-4 minutes.
  • Add the peas, red chilli powder, cover the lid and let the peas steam till they are cooked but not mushy.
  • Once tender, open the lid,add salt and garam masala and stir fry on high heat for 5-7 minutes.
  • Remove from heat and add the fresh lime juice and serve warm with masala chai

Masala Chai

Ingredients

  • 1 tea bag per cup (or 1 tsp of black tea leaves/cup)
  • 1 tsp grated ginger
  • 1-2 fresh tulsi leaves [holy basil leaves if available] NOTE:Holy basil is totally different from Thai or Italian basil.
  • 1 cup of water
  • ½ cup of warm milk
  • ¼ tsp chai masala powder
  • sugar to taste

Masala/Spice Mix  [Makes 1 cup masala]

  • 1/4 cup cinnamon sticks, broken into small pieces
  • 2 tbsp cloves
  • 1/4 cups whole black peppercorns
  • 1/4 cups green cardamom
  • 4 twig mace, broken into small pieces
  • 1/2 piece nutmeg, grated
  • 1/2 tablespoon fennel seeds

How I did it

  • Fine grind all the ingredients under the head “Masala/Spice Mix”.Store this spice mix in an air tight container in a dry place.This lasts for 2-3 years.
  • To make the masala chai:In a saucepan, add the water along with ginger and tulsi leaves[if using] and let come to a boil.After 2-3 minutes, add tea bag or tea leaves. Let  brew for 2-3 minutes.Next, add “masala” and milk and let it again come to a boil.Reduce the heat to a low simmer. Simmer for 5 minutes.Strain and serve with sugar (or sweetener).

Enjoy!

 

Categories
Easy Recipes Indian Curry Side Dishes

Hara Baingan Bharta /Spicy Mashed Roasted Eggplant

This dish formed a quintessential part of the lunch served on Makar Sankrati [an Indian festival] in my grand mother’s house from as long as I can remember.The comfy platter with kaali urad dal khichdi [black lentils with rice],hara baingan ka bharta [roasted eggplant], dahi [yogurt], mooli [parsnips], homemade ghee [clarified butter] and achaar[pickle] are my best kept ways of remembering and celebrating Makar Sankranti till now.

As mentioned before in my previous post,my grandmother’s house has a big vegetable garden. Almost all the winter lunches were served there on a charpai [four legged cot]under the bright winter sun amid the home-grown decor of spinach, methi, cauliflower, garlic, onions,cabbage, radish, carrots etc. I have very fond memories of sitting on the charpai with lunch plate in my hand and picking up fresh leaves of garlic and onions and eating it with the meals. The taste of unwashed, organic stuff was unmatched under the warm rays of sun. I am a survivor of these homemade foods and authentic Indian dishes.A mention of winter lunches still takes me back to my granny’s vegetable garden and the food relished there during all my growing years.

In India,still the sil -batta [type of stone grinder] is used for grinding fresh spices for food, for making the chutneys and for other chores of the kitchens, I saw my mom using sil- batta to grind the herbs for making this dish.Those times were different with machines not being very popular and not widely used,hence the food preparations took more time and effort.You can see images of sil-batta here. Last week,her modern world grand-daughter prepared it in her American kitchen using a blender 🙂 Of course, its difficult to recreate that sil- batta texture even by using a 12 speed blender but I guess that’s what moving and adapting with times is all about!Afterall,its the era of fast and easy food 🙂

Okay coming back to the recipe,this hara baingan bharta was made only once a year on makar sankranti.If you ask me,I do not know why. Maybe because it paired the best with the meal served on that day or maybe its got something to do with nip in the air.Talking. of which , I can really relate to the fact that the best cilantro,mint and other herbs are available in India during winters and since this recipe requires these herbs,may be that’s the reason! I wanted to make this bharta for a long time but was waiting for the temperatures to fall down. As a kid eating these recipes ,I never thought that I would be recreating them some 2000 miles away from home, in a new country, with modern age equipments and serving them to someone who came into my life[aka my husband] much later than I learnt all these things.There are so many times I miss while making all this, the company, the family, the laughs, the warmth, the festivals, home but I guess life takes on its course,for good. I m doing what I am doing right now for some reason! Thts my karmaoh sorry I am deviating … so I should stop now.

Coming back to food,in hindi green color is hara ; eggplant is baingan and bharta is a word used for any sort of mash. So this is green colored mashed eggplant …how easy is that!!!Now you need a lot of fresh cilantro/coriander leaves for this dish.If you are not a cilantro person, use parsley but frankly I havent tried it so I can’t comment on how it will taste.Another shining and irreplaceable ingredient is raw mustard oil which gives the bharta a pungent taste.If you find the taste of raw mustard oil very strong , just cook it slightly beforehand but for the authentic flavor, I recommend raw mustard oil, that’s where the actual bharta taste lies! If you want to use olive oil or sesame oil , go ahead and use it and just don’t call it a bharta then…call it a dip or relish ! The whole point is using a slightly pungent and strong flavored oil.Please refrain from using canola or vegetable oil…it will not work in this recipe.Also, I like my bharta on the spicy side so you will have to cut down the green chillies from what I have mentioned in the recipes if you like less hot.The recipe is darn easy with minimal basic ingredients.

What I need :

  • 1 eggplant, big and fat
  • 1.5 cups of  fresh cilantro leaves [about 1 bunch][clean the leaves properly to remove all dirt and grit]
  • 3-5  green chillies [adjust to taste]
  • 1 ” shoot of fresh ginger
  • 2 cloves of garlic
  • 1 tsp dry mango powder [anchoor] [can be subsituted with fresh lime juice]
  • 1/2 cup red onions , finely chopped
  • 1-2 tbsp raw mustard oil for drizzle
  • 1 tbsp mustard oil for tempering
  • Salt to taste

How I did it :

Roasting the Eggplant: Do any one of the following

  • In Microwave : Micro the eggplant in a microwave-safe dish for about 7-10 minutes till the eggplant is tender and spongy to touch.
  • In Oven : Preheat your oven at 400 F. Put the eggplant on a cookie sheet or any oven safe dish and bake for about 40-45 minutes.
  • In Broiler : Heat the broiler to 425 F and broil the eggplant till the skin is charred.You will need to rotate the eggplant in between for even cooking on all sides
  • On Stove Top [This is what I do]:Line the dripping pan of your burner with foil or the aluminium foil drip pans available in stores.Roast the eggplant on high flame on all sides till its soft and the skin is charred.

Making the Bharta :

  • Once cooked ,let the eggplant cool a bit. Once cool to handle, peel off  and discard the skin. Transfer the skinless eggplant to a bowl and using a fork or potato masher , just mash the eggplant thoroughly. [please do not use blender]. Set aside
  • In the blender add the cilantro leaves,green chillies, salt , dry mango powder and make a smooth paste with minimal amount of water [if needed].
  • Next, mix this cilantro paste with the mashed roasted eggplant, 2 tbsp of raw mustard oil  and set aside.
  • In a small pan , heat the 1 tbsp oil on high till it starts smoking slightly.
  • For tempering :Once hot enough, add the chopped garlic and ginger and saute for 1-2 minutes till they start browning. Next add the chopped onions and cook till the onions are dark brown in color but not burnt.
  • Just when you are ready to serve,to the mashed eggplant add the tempering and mix well.
  • Serve warm immediately with chapatis or parathas [flatbreads]

Notes:

  1. The taste and flavor of raw mustard oil is really strong, so adjust the amount of mustard oil as per your palate.
  2. To add more texture, you can add raw chopped onions, bell peppers, cucumbers etc to the mash and use it as a dip/relish.

Enjoy!
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