MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)

MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)

Here is a recipe created by me. Fusion of fusions and a lot of confusions, presenting the Mooli aur Methi ki Sabzi with a twist.

I haven’t heard of Radish along with it’s leaves cooked combined with Fenugreek leaves and I decided to try this combo just for fun and lo and behold it turns out to be too good and everyone likes it including my friends with whom I shared it proudly. I am sure Archimedes must have felt the same way when he discovered the laws of buoyancy the way I felt tasting my invention. It was extremely exciting and I am thinking of creating a whole new topic on my blog dedicated to the new things that I am going to try. Ain’t that going to be fun.

Without further ado…let’s go on to read the recipe of a dry curry made with Radish along with its leaves and Fenugreek leaves.

MOOLI AUR METHI KI SABZI

Ingredients

Radish with leaves - 3-4 (use small radish)

Fenugreek – 1 cup

Onion – 1 (optional)

Besan (Chickpea flour / Bengal gram flour) - ½ cup

Ginger paste – 1 tsp

Mustard seeds – 1 tsp

Black gram dal (Udad dal) – 1 tsp

Asafetida – a pinch

Red chili powder - ½ tsp

Turmeric powder - ½ tsp

Salt as per taste

Oil

Method

Roast the chick pea flour (besan) until golden brown, keep this aside. Wash and peel the radish and chop them into small squarish pieces and keep aside. Separate the radish leaves, rinse them thoroughly and chop them finely and keep aside. Sort the methi leaves(de-stem), rinse well under running water in a colander and chop them. Keep this aside too.

Now in a wok, add one 1teaspoon of oil, once the oil is hot, add the mustard and udad dal and when it splutters add in the chopped radish,

If you are using onions kindly add finely chopped onions before adding the radish and sauté until transparent only then add the radish.

After this add in the radish leaves and fenugreek leaves. Also add in the turmeric, asafetida, red chilly powder and salt as per taste and stir well.

Cover the wok with a lid and let it cook in its own juices. Don’t add any water as once you add the salt the radish, its leaves and the fenugreek leaves will release its own water and it should cook in that only. After about 15 minutes you will notice that the radish is soft and can be easily mashed by hand and the water has dried completely and the vegetable has become dry. At this stage add in the roasted chickpea flour and mix well. Check for salt, you can add some more salt in this stage. Mix it well and cook until dry as you see in the picture.

Serve this unusual concoction of mine with fulkas/parathas or dal and rice or sambhar/rasam and rice. It’s a fusion recipe and can go with any cuisine.

SUKANYA'S CONCOCTIONS

SUKANYA’S CONCOCTIONS

This will feature dishes concocted by me.  Usually there are traditional ways of cooking a certain dish. Same dish is cooked in different ways in different states of India and also in different parts of the world. Human being has a tendency to get bored easily. Variety is the spice of life. No wonder then that so many fusions took place in the culinary world. Spices that were brought from India by the East India company started being used in Britain. Coffee from Brazil was enjoyed by people in Europe. Mediterranean and Continental food have found its place in a traditional place like India. Thai food is eaten in USA, Chinese food enjoyed in Europe. Pizzas, Burgers and Noodles have captured the world and the list is endless. We can see that what was traditionally cooked and relished in certain parts of the world are not the only thing that’s being eaten by them. People in their relentless pursuit for variety and change have sought solace in food from other countries. Some countries like India where the taste buds of people find it difficult to adapt to foreign cuisines have devised their own fusions, so here you see Chinese food cooked with some Indian spices, this has been done to alter the taste to suit the Indian palette and this has given birth to a whole new genre of fusion cuisines. Such fusions have happened all over the world. A foreign cuisine is taken and altered to suit the taste of the local people. This has always worked. People like to try new recipes and flavors but they find it more comforting if it has the flavors, spices & tastes that is near to their own cuisines. Food has always been something which has provided comfort to man and there is no doubt that people like food which they find comforting to them.  

CRISPY BREAD ROLLS INDIAN STYLE

CRISPY BREAD ROLLS INDIAN STYLE

Its Tea time again and I’m pondering over what snack to make for my kids. I thought why not make bread rolls as it’s a really long time I haven’t made them as I am trying to avoid fried foods. But heck its raining isn’t that reason enough to have something fried with a mug of piping hot tea. Bread rolls is a dish that can be made with ingredients at home. So dunk into this crispy and delectable snack. I am sure the kids will enjoy it too.

BREAD ROLLS

Ingredients

Slice Bread - 1 Packet

Potatoes - 5-6 medium sized

Green Chillies -2

Ginger paste – 1 tbsp

Cumin seeds –  1 tsp

Asafetida – a pinch

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Salt as per taste

Coriander Leaves

Method

Boil the potatoes. Peel and mash them. In a wok, add one tablespoon of oil. Add the cumin seeds and when they start to fry, add in the ginger and chilly paste, the coriander powder, cumin powder and asafetida. After a minute or two, when you see they are fried well, add in the mashed potatoes and salt as per taste. Mix well. Finally garnish with finely chopped fresh coriander leaves. Mix well. Allow this mix to cool.

Now take a slice of bread and dip it gently in water from both sides

Do not cut the sides of the slice bread, they hold the entire roll together.

Squeeze the bread to let out the water, do this gently or the bread will break.

Add the potato filling in the bread and turn the bread into an elongated roll-shape or round shape.

Deep fry the roll in the hot oil.

Fry until golden brown, remove the bread roll from the hot oil and drain the excess oil on a tissue paper.

Serve hot with green coriander chutney, tomato ketchup / chilly sauce.

Potato filling inside the bread roll

VERMICELLI UPPUMA (SEMIA UPPUMA)

VERMICELLI UPPUMA (SEMIA UPPUMA)

Its vacation time here in Singapore. Here is a special snack that kids and adults will enjoy. It is nutritious too. Vermicelli is made from semolina, It’s a much healthier option compared to the All purpose flour noodles that kids like to eat these days. Because it appears like noodles, kids absolutely love this dish. You can add vegetables and make it too. I have just showcased the traditional south Indian style of preparation that I learnt from my friend’s mother which was so delightful that it remained etched in my memory forever.

Delicious Vermicelli uppuma served on a platter

Ingredients

Vermicelli – 2 cups

Onions – 1

Green chillies – 2

Ginger – a small piece

Curry Leaves – A sprig

Oil - 1 tbsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Chana dal (Bengal Gram) – 1tsp

Curry leaves – A sprig

Asafetida (hing) - a pinch

Freshly grated coconut – 2 tbsps

Salt as per taste

Method

In a wok, add 2 tablespoons of oil, Now add the mustard, cumin and Bengal gram, when the mustard starts to crackle and the Bengal gram turns a light golden, add Green chillies, grated ginger, curry leaves and asafetida. Fry till the chilly becomes a light green, now add the onions and fry until transparent. Now add 2 cups of vermicelli, add salt as per taste and roast it along with all the ingredients until the vermicelli is a light pink in color. Ensure that it doesn’t get black, you have to stand and monitor this and keep sautéing. When you see the vermicelli become a light pink in color, add steaming hot water till you see the vermicelli immersed. The water shouldn’t drown it completely otherwise the vermicelli will become soggy and sticky. Now just mix everything well and cover the wok with a lid and keep the gas on sim (low flame).

After 5 minutes open and check, give it a good stir and close the lid again. After another 5 minutes you will notice that the Semolina has absorbed all the water and is looking transparent and fluffy, give it one more stir and add the 2 tablespoons of freshly grated coconut, stir and cook covered for 2 minutes, after this put off the gas and let the vermicelli rest with the lid on the wok for about 5 minutes so that all the flavors can be absorbed in. Then open the lid and serve hot. Kids love this uppuma.

Tip : You can add in Cashews while seasoning, if you want.

Vermicelli Uppuma close-up

ROYAL FALOODA & KULFI FALOODA - The Dessert of the Royals

ROYAL FALOODA & KULFI FALOODA - The Dessert of the Royals
Falooda was the dessert of the Royals, so it definitely is a special dessert and looks so beautiful with layers of different ingredients and topped with ice cream.
Falooda has been one of the expensive desserts on the menu in restaurants up until now.
Falooda is not only delicious but also healthy, it's cooling for the body and hence a summer special dessert.

History of Falooda
India was always a subject of interest for invaders due to its vast abundant lands endowed with riches, Indian food has various culinary influences as well. Falooda is a dessert which was brought in by the Mughals.
There's a story that the Mughal Emperor, Jehangir was a food connoisseur and would frequently challenge the royal chefs to come up with something different and thus was born the Falooda, a rich and royal dessert with Milk, cream, Vermicelli, nuts, jelly, fruit syrups. I believe this could be true because the Mughal's were very fond of the Rose flavour and also the falooda looks a lot like Phirni (Kheer) with a twist and certain infusions. I'm sure this is a dessert of the Royals hands down.

The popularity of the Falooda
Falooda is very popular in India and its neighbouring countries and in the middle eastern countries. 

Different countries have different variations like in some countries the Vermicelli is slightly thicker and in some they are fine. 

The most common flavor added to falooda is rose and this is done by adding the rose syrup. 

But newer permutations have evolved over the years with the rising popularity of the dessert.

A variant is the falooda kulfi, where falooda and kulfi are served together with syrup. 

Falooda Innovations
As the Falooda gained its popularity, Newer flavours came in, the most popular flavours of falooda include rose, kesar (saffron), Pistachio, mango, chocolate, and fig.
The vermicelli used in Falooda is often made from Arrowroot giving it a silkier and translucent texture than the vermicelli made from wheat. The colour is also whiter and blends easily with the flavours. Since it's not easy to get the Arrowroot vermicelli, I sometimes buy the Instant Falooda mix pack so I can stick to the original ingredients and taste. In my recipe here I have used the standard vermicelli available in the market.

Falooda in Mumbai
Falooda is one of the famous drinks cum dessert of India, and available in almost all restaurants in Bombay. 

During the fasting month of the Muslims, the Falooda is sold on streets outside mosques and areas populated by Muslims. 

It is believed that after breaking the fast with dates or salt, it is good to have something cool, that will cool the system before you eat. 

Eating heavily after observing a fast may cause acidity so usually drinks which are cooling to the system are had first. 

Falooda has rose and basil seeds both of which are very cooling to the system, hence it is a very popular drink.

Ingredients

Milk – 1 litre
Sugar – 5-6 tbsps
Dehydrated Vermicelli (Arrowroot or Wheat whichever is available) – 100 gms
Green cardamoms – 2-3
Basil seeds Takmalunga seeds (also called Tukmaria / Takmarya) – 2-3 tbsps
Pistachio – 1-2 tbsps
Almonds – 1-2 tbsps
Rose syrup – 3-4 tbsps
Jelly – 1 small packet
Ice cream – Any flavour of your choice. (Vanilla/strawberry flavors goes best with Royal Falooda)

Method
Falooda being a mix of various ingredients needs some preparation. 

Soak the basil seeds in water for half an hour.

Preparation of the Jelly 

First of all, Make the jelly using the instructions on the packet. Strawberry or Rasberry is my preferred flavor simply because the color is attractive, but I didn't get it so I used a Pineapple flavor here. You can use any flavor you like. 

You can use any brand of Jelly available in the market. Do check the ingredients, you get vegetarian Jellies and even Halal jellies in the market. 

Most jellies have Gelatin as the main ingredient which is from an animal source, so Vegetarians/Vegans and Halal Sensitive people must watch for the ingredients/contents on the pack.

Follow the instructions on the pack, it's usually very simple, Boil the water, add the packet of jelly and stir and then transfer to a jelly mold. Cool the jelly in a refrigerator. After a few hours, the jelly is ready.

Once set, cut them into neat cubes, as shown in the picture.

Take Milk in a pan, add sugar, Crush the Green cardamoms into a powder and add to the milk. Allow the milk to boil. Now add the dehydrated vermicelli and the basil seeds and allow it to cook in the milk. Once the vermicelli and the basil seeds are soft. Add the rose syrup and mix well and allow to boil for another minute or two. Remove the pan from the flame and allow it to come to room temperature. Then refrigerate this mixture.

Meanwhile, Cut the blanched almonds and Pistachio nuts into slivers for garnish. Keep aside.

Serving Instructions
In a tall glass, Add the refrigerated Rose Milk mixture, while pouring, scoop the vermicelli and basil seeds that must have settled down and pour into the glass first, then top it with the milk settled above. Remove the refrigerated jelly and cut it into slices Add a layer of this sliced jelly.
Place a scoop of your favourite ice cream on top. Vanilla, Strawberry, and Tuti Fruity flavored ice creams go best with the Royal Falooda. For other Flavors like Pistachio, you can use the pistachio ice cream topping. Garnish with nuts.
Add a straw to drink the milk and a long dessert spoon to enjoy the other ingredients. 

Indulge in this cool and royal treat.

Note: If you like it sweeter you can add more sugar.

KESAR KULFI FALOODA
Kesar Kulfi Falooda is a variation of the Falooda with a topping of Kulfi. As the times went by more and more innovations kept happening with the Falooda with some topping the Falooda with Ice cream and yet other’s with Kulfi (the Indian traditional Icecream). I personally prefer Kulfi more than Ice cream because it’s creamy and has a lot of nuts, cardamom etc and goes well with the flavours of the falooda.

KESAR KULFI 
Kulfi is an Indian ice cream. Kulfi is made from thickened and reduced milk flavoured with nuts or saffron and cardamom. It is very rich and creamy. It has lots of dry fruits in it and enhances the flavour of your falooda when used as a topping instead of ice cream. If your Falooda is topped with Kulfi instead of ice cream it becomes Kulfi Falooda, which is yet another beverage cum dessert delicacy for us to enjoy. Enjoy a desi drink topped with a desi ice cream.

Here is a recipe for Kesar Kulfi

Ingredients
Full Cream Milk – 2 litres
Sugar – 1 cup Sugar
Cardamom (elaichi) powder – 1 tsp
Saffron - a few strands
Arrowroot or Cornflour powder – 1 tbsp

Making the Kesar kulfi
Dissolve the saffron in 2 tbsp of warm milk and allow to soak for half an hour.
Take Milk in a pan, add sugar, cardamom powder and the soaked saffron along with the milk in which it is soaked. Allow the milk to boil.
Simmer on a low heat until the quantity reduces to about 1 litre.

Now mix the arrowroot or cornflour in a small bowl along with some milk, ensure there are no lumps, it should be a smooth mixture. Add this mixture to the boiling milk. Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard.

If it is too thin, add a little more cornflour dissolved in cold milk and cook for a further 5 minutes. Allow the mixture to come to room temperature.

Pour the mixture into Kulfi mould and keep in the deep freezer. Once the kulfi is set, it is ready for you to eat it just like that or you can top up your falooda with this Kulfi instead of ice-cream.

Making the kulfi takes time, so you can make it in advance and then store it for whenever you need it.


Tips

· In case you don't get the Sabja seeds, you can add chia seeds instead, the taste is not compromised.

· If you do not get the arrowroot vermicelli or the instant falooda packet, you can use the wheat vermicelli instead.


Variations

· You can make different flavours of the Falooda by adding the different syrups, example - for mango you can add mango pulp

· If you want you can skip jelly in the recipe as well.

· Similarly, for Kulfi, instead of kesar, if you add Pistachio, it becomes Pistachio kulfi. You can make a dry fruits kulfi, by adding different nuts etc.



This post was initially posted on 17th September 2007 and then revisited again with an additional recipe of the Kulfi Falooda on 20th May 2011

MORU APPAM / KUZHI PANIYARAM (BUTTERMILK FRITTERS)

MORU APPAM / KUZHI PANIYARAM (BUTTERMILK FRITTERS)

This is a snack I absolutely adore, soft and spongy on the inside and crisp and crusty on the outside. This dish gets its name because sour buttermilk (moru) is used in the batter. It is known as Moru Appam in Kerala but in Tamilnadu it is known as Kuzhi Paniyaaram.

One evening when I was pondering over what to make for tiffin (evening snack), I raided my fridge and found a big bowlful of Dosa batter, the batter was slightly sour. Sometimes inspite of refrigerating the dosa batter, it becomes sour. Once, the batter becomes sour the dosa doesn’t taste so good. I thought of putting it to good use by making moru appams. It’s like making the best out of something that would go waste.

Traditionally Moru Appam is made by soaking raw rice and Udad dal in the 3:1 consistency (3cups of raw rice and 1cup Udad dal) just as we do for the dosa batter and then adding on the other ingredients as mentioned below.

I made the Moru Appams with the leftover dosa batter. I would say it is the easier, faster and tastier way to make this dish.

Moru Appams are traditionally made in a vessel called the Appa Kaarai / Paniyaram vessel which has holes in it (like a muffin tray). You drop the oil in the holes and when the oil is hot, you can drop the appam batter into it. But for those who don’t have this vessel, you can deep fry in the frying pan as well.

MORU APPAM / BUTTERMILK FRITTERS

Ingredients

Left over dosa batter – 12-15 ladleful

Rice flour – 2 tbsps

All purpose flour(Maida) – 1 tbsp

Green chillies - 2 small finely chopped

Ginger - ½ inch piece grated

Toasted Cumin seeds (Jeera) - ½ tsp (Optional)

Asafetida (Hing) – ½ tsp

Curry leaves – 6-7

Fresh Coriander - 1 tbsp

Chopped coconut slices – 2 tsps (Optional)

Buttermilk (Moru) - ½ cup (Optional)

Salt as per taste

Method

In a big bowl, add 15 ladlefuls of left over dosa batter, add the 2 tbsps of rice flour, 1 tbsp of Maida, 2 finely chopped green chillies, ½ inch ginger grated finely, Toasted jeera if you like, ½ tsp of Asafetida, curry leaves 6-7 torn and put into this mix, fresh coriander leaves chopped finely and added to this. I haven’t added the coconut slices to my mix here, but if you like the coconutty flavor go ahead and add it. Add the buttermilk and mix everything into a batter. The consistency should be like the dosa batter. Allow this to rest for about half an hour till the batter soaks in all the flavors added into it.

After this, heat the appa karai with some oil in all the holes, once the oil is nice hot pour the batter to ¾ level of each hole, the oil will be bubbly and frothy, wait for a minute or two and then with the help of a chopstick prick the appam and turn it around so that it can cook it on the other side too. Do this gently with a light hand, else the oil can splash and burn you. When you see that both sides are Golden brown as in the picture, remove them from the appa karai. Then fry the next batch. If needed pour some oil in the holes, wait for it to be heated and fry the next batch.

Enjoy the golden brown Moru Appams, soft inside and crisp and crusty outside with some white coconut chutney.

Tips

·        In case you are using the sour leftover dosa batter then you can skip the sour buttermilk, otherwise, the mor appams will be too sour.

·        Some people add a tablespoon of Maida(all purpose flour) for it to come out non sticky, porous and floating in shape like a ball in the oil but once we put the maida the Mor appams become oily (they soak in more oil). You will have to dab it well in a serviette before serving to remove the excess oil.

·        If you don’t want to put finely chopped green chillies and grated ginger, you can grind them into a paste and add into the batter.

URULAKIZHANGU KAARA CURRY (MASHED SPICY POTATO CURRY(DRY)

URULAKIZHANGU KAARA CURRY (MASHED SPICY POTATO CURRY(DRY)

This is absolutely on the top of my “Comfort foods” list. This curry can never stop exciting me to have my grub. Hot rice, a small dollop of ghee (thanks to weight watching) mixed with rasam and the hot and spicy urulakizhangu kaara curry, simply lip smackingly awesome.

Urulakizhangu means potato in Tamil, Kaaram means spicy, Curry means a dry curry (it can also mean something with gravy), but this recipe is a dry curry recipe.

On a boring day when you have run out of ideas as to what to cook and feel totally uninspired and feel like nothing could be as laborious and cumbersome like cooking, this would be the dish that would totally cheer you up. Simple, yet delicious. Hardly takes any time to cook. Ready in a jiffy. You can even have this with Yogurt and rice.

URULAKIZHANGU KAARA CURRY

Ingredients

Potatoes – 5-6

Red chillies - 1

Red chilly powder – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Sambhar powder – 1tsp

Pickle Masala(Achar Masala) – 1 tsp

Asafetida – pinch

Salt to taste

Oil – 1 tbsp

Mustard -1 tsp

Cumin – 1 tsp

Curry leaves – a sprig

Coriander leaves for garnish

Method

Wash, boil and peel the potatoes. Mash them and keep it aside. Don’t mash the potatoes into a paste, just crumble them. If you are not good at mashing well, just dice them into chunky cubes. It works both ways.

In a Kadhai (wok), heat some oil add mustard, when the mustard begins to crackle add the cumin and break the red chilly into 2 pieces and let it fry. Keep the gas on sim and then add all the masala powders, asafetida, curry leaves, and salt as per taste and then add the mashed potatoes. Mix well, check for salt, if less add now and mix. While mixing don’t mash the potato just turn it gently. Let this cook for a few minutes.

Garnish with finely chopped coriander leaves. Mix well and serve hot with Poori/ chappati or hot rice and sambhar/rasam/dal

Tips :-

If you don’t get the pickle masala, dry roast, 1 tsp of mustard seeds and 1/4 tsp of fenugreek seeds and grind into a fine powder.

SWEET AVAL / VELLA AVAL / SWEET POHA (SWEETENED BEATEN RICE FLAKES)

BEATEN RICE 

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya and parts of Bihar and Jharkhand, Atukulu in Telugu, Bajeel or Bajil in Tulu, Chudwey in Urdu(Dakkani), Aval in Malayalam and Tamil, Avalakki in Kannada, Pauaa/Paunva in Gujarati, and Chiura in Nepali, Bhojpuri and Chhattisgarhi.

Flattened rice is also a convenience food and very similar to instant mashed potatoes in uses and spirit.

(Info courtesy – Wikipedia)

SWEET AVAL / VELLA AVAL / SWEET POHA (SWEETENED BEATEN RICE FLAKES)

This dish is usually prepared for Krishna Jayanti as Lord Krishna loves Aval (Beaten rice) and Vellam(Jaggery). Since my daughter has a sweet tooth and keeps asking for something sweet once in a while I decided to make the Vella Aval. Personally Iam partial to the savory versions of Aval.

Close up of the Sweet Aval

Ingredients

Poha (Beaten Rice flakes) – 1 ½ cup

Jaggery – 1 cup or 6-7 cubes

Cardamom powder – 1 tsp

Freshly grated Coconut - 2 to 3 tbsp, grated

Ghee - 1 tsp (optional)

Method

I have used the thick slightly reddish Aval in my recipe. Check for husks or stones if any and remove them from the Aval. Put the Aval in a colander and rinse it thoroughly. Let it rest for about 15-20 minutes. The aval becomes soft, keep aside.

Meanwhile crush the jaggery with a mortar and pestle. In a wok, add the crushed jaggery and ½ cup of water. You will notice theat the jaggery starts to melt. Add the cardamom powder to the jaggery and when the jaggery completely melts and starts to froth. Add the aval to the jaggery mixture and mix the aval with it properly. Add a teaspoon of ghee. Close with a lid and cook on a low flame. The steam that builds up slowly aids in cooking the aval further. Cook for about 10 minutes on a low flame. Keep opening the lid and stirring every now and then so that it doesn’t get burnt. Finally add the freshly grated coconut. Switch off the gas. Put the lid on the wok and keep closed for 5 minutes. Serve hot. Enjoy the sweet Aval.

I am sending the Sweet Aval to Priya Suresh’s Celebrate Sweets – Sweets with rice event. This event was originally started by Nivedita from Nivedita's Kitchen

I would also like to send this to Srivalli's Breakfast Mela

BHARVA BHINDI (STUFFED OKRA/LADIES FINGER)

BHARVA BHINDI (STUFFED OKRA/LADIES FINGER)

I would like to apologize to all the people who visit my blog regularly as I am not able to blog these days although blogging is one of my favorite hobbies or pass time as you may call it.. Partly due to work and family pressures and partly due to Facebook which has slowly but surely taken a lot of my leisure time. I promise myself that I would atleast retain the habit of posting one recipe a month. Here is a recipe everyone in my house loves. I could call this version of Bharva Bhindi a more south indianized version or a fusion between south and north Indian. Do try this recipe and enjoy the bharva bhindis.

BHARVA BHINDI WITH A DIFFERENCE

Ingredients

Okra / Bhindi -1/2 kilo

Cumin seeds – 2 tsps

For stuffing:

Coriander powder – 1tbsp

Cumin powder – ½ tbsp

Amchoor ½ tbsp

Red Chilly powder – 1 tbsp

Bengal gram / Chana dal -2 tbsp

Black gram dal /White lentil /Udad dal – 1 tbsp

Sesame seeds – 1tbsp

Salt as per taste

Method

Dry roast the Chana dal and udad dal and make a coarse powder. Dry roast the sesame seeds and when it starts to splutter, allow it to cool down and make a coarse powder in the mixie. Mix the above 2 powders and all the other ingredients (cumin powder, coriander powder, amchoor powder, red chilly powder and salt as per taste). Keep it aside.

Now rinse, wipe and make a slit on each okra/ bhindi and set side. Stuff the powdered masala into the slit in the okra. If the masala is not enough, make more, if remaining keep aside.

Heat 3 tbsps of cooking oil. Add the cumin seeds and when they splutter. Add the stuffed okra pieces. Place them in the wok in such a way that all get the heat. Sprinkle some water and a bit of salt, the remaining masala powder and cook covered on a low flame for about 30 minutes, being careful not to burn them in the process. Keep turning the okra occasionally.

When it is soft and done, remove from the fire and serve hot with Fulkas / chappatis ot Rice and dal.

Tips : - 

• You can add some roasted coconut as well to the masala powder mixture and stuff in the okras. This gives a   very nice and fresh coconutty flavor to the okras.
• You can also add some onions sautéed in oil to the powder mix.
• Okra is a very delicate and fast to cook vegetable so please ensure that while cooking on the gas stove you keep the flame low.

MICROWAVE VERSION

This recipe comes out nicer in a microwave as the okra get cooked evenly and there is no stickiness too.

If you are using a microwave oven, please keep the okras on a plate and microwave on high for 10 minutes. Open the microwave after 5-7 minutes and turn the okras. Check if done, if not keep for another 5 minutes. 

And serve as above.

I would like to send this recipe to Charitha’s C- for Colourful Curry’s event that she is hosting in her blog Woman’s Era 2008.

MATHRI / MATHI - A North Indian Layered savory cookie

MATHRI / MATHI - A North Indian Layered savory cookie

Joys of staying in Mumbai and a cosmopolitan neighborhood is that you get to taste the best of all the worlds. I still remember when my neighbor aunty used to be back from Punjab, she used to come back with loads of Mathi (that’s what they call this dish in Punjab). Big crispy ones and trust me they used to make the best tea time snack for days to come. This introduced me to the Mathi.

Mathi or Mathri is an Indian snack. It is mostly made in Northern part of India. It’s a savory snack. Crispy, salted and flaky usually served with tea. Mathris are served even at marriages and poojas. Mathris are served with pickles. It’s a snack which can made and preserved for days, and is ideal to carry with you for long distance journeys. Nowadays, we get mathris off the counter, but try making them fresh at home it tastes much better. You can also make it flavored with methi (fenugreek leaves), Pudina (Mint leaves) or Dhaniya (coriander leaves).

You can make small lots of the mathris and keep them in airtight containers and savor these lovely layered cookies as and when you want them.

Mathris

Ingredients

All Purpose flour (Plain flour or maida) -2 cups

Semolina(Rava/Suji) - 1/2  cup

Bishops weed(Ajwain)-1/2 tsp

Butter /Ghee / Margarine – 2 tbsps

Salt as per taste

Oil to fry

Method

In a wide mouthed vessel, Add in the all purpose flour and semolina, salt as per taste( add very little salt, as your mathri will become salty otherwise). Add the ajwain and butter and mix well. The flour should look crumbled. This means that the butter is mixed well. Now add a little lukewarm water and mix well, add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15-20 minutes.

Divide the dough into about 40 equal parts.

Take each part of the dough and make a flat ball shape. You can roll them neatly with a rolling pin, but I chose not to, so that, it looks ruffled and handmade. You can involve the kids in this. They will actually enjoy pressing flat shapes of dough balls using their palms. Imperfect is Perfect. Too perfect looks like you bought it from the shop. The homemade ones should always look a bit imperfect but with loads of love packed in it.

Heat the oil in a frying pan. Ensure the oil is not fuming hot but just medium hot(you can do a dough test and if the dough rises immediately you know the temperature of the oil is just perfect). Put in some of the handmade or rolled out mathris. Don’t over crowd the oil, just put enough mathris to cover the frying oil. Fry on a low flame so that they get cooked well and form into layers of crispy biscuit.

Fry the mathris until both sides are a light golden-brown.

Enjoy with pickles or a cup of tea

Tips:

Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.

If the mathris are cooked on high heat, they will be soft.

Mathris can be stored for a couple of months in airtight containers.