Ghee (Clarified Butter)

1 lb unsalted butter
1 bay leaf
3-4 cloves
1 cinnamon stick

Heat a heavy bottomed pan, and add all the ingredients.  Cook the butter on low heat for about 45 minutes to one hour, stirring occasionally.  During this time, the cream will gather on the top as a white froth.  Then slowly, the cream will cook.  You know the ghee is ready when the liquid is transparent, and the cream is cooked (the froth is gone, and what used to be cream is brown particles at the base of the pan).  Place a paper towel inside a sieve, and filter the ghee while it is warm.  The resulting ghee should not contain any brown particles.  Cool and store in a glass or steel container.  It does not need to be refrigerated, and lasts a long time (several months).

Note: the spices listed above are optional, they just give the ghee a nice aroma.  You can replace them with any whole spices that you like, or not use any.

Peanut Flaxseed Sweet (Moongphali Alsi Laddoo)

1 C unsalted, dry roasted or raw, dry peanuts
1/2 C flaxseed
1/2 C grated gud (indian unrefined sugar, or demerara sugar)

Roast the peanuts on low heat till browned.  Note that you will have to roast even the dry roasted peanuts from the store, for about 25 minutes.  Separately, roast the flaxseed, on low heat, for about 20 minutes, till the seeds start looking darker, shinier, and crackle a bit.  Mix the peanuts, flaxseed, and gud, while the peanuts and flaxseed are still warm, and grind well (I got the best results using the VitaMix).  Bind into small balls while the mix is still warm.  Makes about 18 laddoos.  A very healthy snack!

Note: For a variation, you can replace the peanuts with sesame seeds.  Roast the sesame seeds well (till light brown).

Sweet Lemon Pickle (Nimbu ka Meetha Achar)

1 kg lemons (thick skinned)
750 gm sugar
62.5 gm salt
2 cinnamon sticks
6 cloves
4 black cardamoms
2 whole red chiles, dried
3 tsp powdered red chile (optional)
3 tsp garam masala (optional)

Grind the cloves, cardamoms, one cinnamon stick.  Wash the lemons and dry thoroughly. Slice the lemons into 1/4" thick rounds.  Put into a completely dry pressure cooker, and place on low heat for 10 minutes.  Now increase the heat to medium, and wait for one whistle.  Remove the pressure cooker from the flame immediately after the whistle.  Let the pressure release naturally.  Open the pressure cooker, and add in all the remaining ingredients.  Pour into a dry, airtight glass jar.  Place in the sun for 2 days.

Mathri (Salty Wheat Crackers)

1 1/2 C unbleached flour or finely milled whole wheat flour
1/2 C sooji (cream of wheat), fine (If you don't want this, you can add in 1/2 C more of the flour above)
1/4 C oil
scant 1/2 C water
1 tsp salt
1 tsp fresh ginger, finely chopped (optional)
1 tsp green chile, finely chopped (optional)
Either 1 tsp ajwain (carrom seed) (optional), or 1 tsp dried methi leaves (fenugreek) (optional)
Oil for frying

Mix the flour, cream of wheat, salt and oil.  Thoroughly incorporate the oil into the flour with your fingers, until the mixture is crumbly.  Add in any of the spices listed above.  Now add in the water, and work the mixture into a ball.  This will take time, as the mixture is quite dry.  After gathering the mixture into a ball (this may take upto 10 minutes), work it for another 5 minutes, to make it soft.  Cover and keep aside for 20 to 30 minutes.  Note: you may want to try mixing the dough in a food processor.

Heat oil in a wok.  Once the oil is hot, turn the heat to medium low.  Break off small balls of dough, and roll out (not too thin).  Using a knife or fork, stab the resulting mathri, so that it does not puff up when it is fried.  Add the mathri to the oil, and fry on low heat until light golden.

Eat plain or with pickle.  Makes a great snack with tea.  This lasts for a few weeks, so it is great to take on trips.

Bite size Medu Vada ( White lentil fritters)

1 cup urad dal (white lentils/vigna mungo)
1/4 teaspoon  hing (asafoetida)
3-4 curry leaves
Salt to taste
Oil for deep frying


Soak the urad dal in 1 cup of water for an hour. Add the curry leaves, hing and salt and grind the lentils. Do not add any water while grinding. Grind till the batter is smooth and soft without any grainy texture. Heat oil in a wok on medium heat. Once the oil is hot, reduce the heat to maintain a medium hot temperature. Take a bowl of water and place it next to the batter. Dip your finger in the bowl of water, shake off  the excess water from your fingers. Take a small portion of the batter in your wet fingers, roll into a ball. Flatten the ball and poke a hole in the center of the ball, with your thumb. Slide the batter of your fingers into the oil. The vada should cook on medium heat until golden brown on both sides.

It takes a little time to master making the vadas, since the batter is soft, smooth and has a  fluffy texture. Shaping the batter into a vada can take time.  It tastes as good, when you roll it into a ball and then fry it.  Serve it hot off the wok. If you need to serve it later, preheat the oven to 340 F. Pop the vadas into the oven for 10 minutes till they are crisp and warm. Enjoy!

Mooli (Daikon)

A very plain winter dish...

4 Mooli (Daikon), with leaves
1 tsp oil
1 tsp ajwain (carom seeds)
1 tsp salt (or to taste)
1/8 tsp hing (asafoetida)  (or a pinch)
1 whole red chile
1 tsp fresh ginger, finely chopped

Finely chop the mooli and the leaves (along with the stems).  Steam it and then press to release the juices (the juices are thrown away).  Note: this step is traditional but optional.  It makes the resulting dish more pungent.  Heat the oil in a heavy pan.  Add in order, the hing, ajwain, red chile, and ginger.  Now add the vegetable and salt.  Cook for a few minutes (about 5) on high heat, while stirring constantly.  Then turn the flame to medium low, cover, and cook for 20 minutes, until soft.  Eat with daal and chapati, or with parantha.

Gujiya

Just in time for Holi!  The following recipe will make at least 25 gujiya.

Filling
3 oz. dried coconut, finely shredded
3 oz. sweet milk barfi or kalakand (plain) *
2 black cardamoms, seeds shelled and ground, peels discarded
6 white cardamoms, seeds shelled and ground, peels discarded
2 Tbsp raisins (optional)
Mix together all ingredients for the filling, and keep aside.
* Barfi or Kalakand can be found at an Indian sweets store.

Dough
The dough is the same as that of samosa, as described here.  Let the dough sit, but for no more than 30 minutes.  After that, frying it becomes harder.

Preparation
Roll out a circle of dough, about 2.5" in diameter.  Place a tablespoon of filling in the center of the circle.
Fold half the circle into a semicircle (over the filling), and seal the edges either by pinching them together, or by pressing them with a fork.  Then roll the edge over towards the center, making doubly sure that the dough will not open up while frying.  Deep fry over medium heat (slowly), until golden.

Bread Upma

2 cups chopped bread
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1 teaspoon mustard seed
1 teaspoon turmeric powder
1 tablespoon white lentil (split urad dal)
3 curry leaves
1 red chili
1/2 cup buttermilk or water
1- 2  teaspoon oil
salt

Generally day old crusty bread is used for this recipe. I like to use rustic bread like Pugliese bread. Heat a teaspoon of oil in a wok. Add mustard seed, split urad dal(white lentil), red chili,curry leaves and turmeric powder. Once the mustard seeds begin to splutter, add the onions and bell pepper. Saute until the onions and bell pepper are cooked. Toss the bread cubes in buttermilk/water to coat them. Using buttermilk, gives the bread a tangy taste. If you don't like buttermilk or for a vegan option, use water. Add the bread cubes to the wok. Stir to incorporate the bread cubes with the onions and bell pepper. Add salt. You can continue cooking the bread upma on the stove top for another 10-15 minutes until the bread cubes are crunchy.

Instead of cooking on the stovetop for 10-15 mintes, I prefer to put the bread upma in the oven for a crisp and crunchy texture. Preheat the oven to 320 degrees. Spread the bread upma on a tray and put it in the oven for 12-15 minutes.

Panzanella

                                                                      
                                                 2 cups  old bread chopped into small pieces
                                                 1/2 cup chopped tomatoes( cut into big chunks)
                                                 1/2 cup  fresh basil torn into pieces
                                                 1/4 cup  olive oil
                                                 1 tablespoon balsamic vinegar
                                                 Salt and Pepper to taste

Use old bread for this recipe. Cut bread into cubes and keep aside. You can also tear the bread into pieces. In a bowl, add chopped tomatoes, basil, olive oil, balsamic vinegar, salt and pepper and stir. Add the cubed bread and mix. Let it sit until the bread softens with the juice of the tomatoes and cucumbers. Don't let it sit for too long or the bread will become soggy. We enjoy tomatoes and basil, so we tend to use it liberally in the recipe. You can also add 1/2 cup chopped cucumbers and 1/2 cup chopped red onions, if you would like more vegetables in your panzanella. 


It is delicious as a first course or salad. 


Enjoy !

Indian Bread with Stuffings (Stuffed Parantha)

Fillings
For each filling described below, mix all the ingredients and set aside.

Paneer
1 C grated paneer (indian cheese)
1 tsp red chili powder
2 tsp fresh cilantro, finely chopped
1 tsp salt


Peas
1 C peas, boiled (or thawed)
1 tsp grated ginger
1/8 tsp asafoetida (hing)
1 tsp garam masala
1 tsp oil
1 tsp salt
Heat the oil. First add the asafoetida, then the ginger, garam masala, and peas.  End with the salt.  Saute the peas a little, and then mash the mixture.


Cauliflower/Broccoli
1 C cauliflower, finely grated
2 tsp fresh cilantro, finely chopped
2 tsp green chilis, finely chopped
1 tsp salt
1 tsp dried mango powder (amchoor) (optional -- if you want a tang)


Onion
1 C onion, finely chopped
Ingredients 2 through 4 from the cauliflower stuffing above.

Potato
1 C potato, boiled and mashed
Ingredients 2 through 4 from the cauliflower stuffing above.

Daikon/Radish

1 C daikon, finely grated and then tightly pressed, to squeeze out all the juice

Ingredients 2 through 4 from the cauliflower stuffing above.

Daal (Lentil)

1/2 C urad daal, rinsed and soaked for an hour, and then ground to a paste in the food processor

1/8 tsp asafoetida (hing)

1 tsp red chili powder

1 tsp dried coriander powder

1 tsp salt

Making the Bread

Use the roti dough described here.  Break off a ball of dough, (roughly a small fistful), and generously dust.  Roll out into a small circle about 3 inches in diameter.  Put two or three drops of oil or ghee (clarified butter) onto the center of the circle and rub.  Then take a generous amount of stuffing, (about 2 Tbsp), and place in the center of the circle.  Now fold the edges of the dough over the stuffing so that the stuffing is covered and sealed inside.  Generously dusting again, roll into a circle about 5 inches in diameter and 1/4 cm thick.  Cook on a heated cast iron pan as described here.

Indian Bread (Roti/Chapati)

Dough
2 C whole wheat flour
1 C + 1 Tbsp water
1 tsp salt

Mix all the ingredients in a large bowl, and knead until bound together.  Let the dough sit for some time, about 15 to 20 minutes.


Making the Bread
Take a small ball of dough (about half a fistful), generously dust with flour, and roll into a circle, about 5 inches across and 1/8 cm thick.  Pick up and place on a heated cast iron pan.  When the bread is dry and has small circles on the lower side, flip it.  Do the same for the other side.  Now, pick up the bread from the pan, remove the pan from the fire, and place the bread on the open flame (high) for no more than 15 seconds.  It should puff up.  Flip, cook on the other side, and it is ready.

Indian Bread with Fenugreek leaves (Methi ka Parantha)

Dough
2 C whole wheat flour
3/4 C water
1 tsp salt
3 C methi leaves, plucked and chopped

Mix all the ingredients in a large bowl, and knead until bound together.  Let the dough sit for some time, about 15 to 20 minutes.  The moisture in the leaves will loosen it a bit.

Making the Bread
Break off a fistful of the dough, roll it into a ball.  Dust the ball generously with flour.  Roll the ball into a circular shape, no more than 6 inches wide and 1/4 cm thick.  You will need to keep dusting both sides with flour to roll it without sticking.  Meanwhile, heat a flat pan (cast iron preferably, otherwise any crepe or non-stick pan will do).  Turn the flame to medium heat and put the parantha onto the pan.  When small, light brown dots appear on the lower side, flip it.  When small brown dots appear on the lower side, take about 2 teaspoons of oil, and pour them onto the parantha, and then flip it again.  Press thoroughly, and then flip so that both sides are cooked in oil, and light brown in colour.  Eat hot with yogurt and chutney or pickle!

Note: Instead of whole wheat flour, you can use a mixture of 1 1/2 C masa harina (makki ka aata) and 1/2 C whole wheat flour.  Reduce the water by 2 Tbsp.  You can also use gram flour (besan).

Whole Wheat Sweet (Aata ka Ladoo)

Makes 40 ladoos

4 C whole wheat flour
2 C clarified butter (ghee), measure when melted
1/2 C slivered almonds (optional)
2 1/2 C finely granulated sugar or powdered sugar

Add the clarified butter and wheat flour to a wok.  Roast on medium low heat for 30 minutes, stirring every few minutes for even roasting.  Add the almonds, and roast for another 20 to 30 minutes.  The total roasting time should be between 50 and 60 minutes, regardless of whether you add almonds.  Take the mixture off the heat, and let it cool, for at least two hours.  Add the sugar and mix well.  Store as is, or take fistfuls to bind into balls.  You will get about 40 ladoos.

Notes:  The quantity of ghee will have to be reduced to 1 3/4 C if you use whole wheat flour from the Indian store (it is lighter -- the kind used for making chapatis).  2 C ghee works if you use 4 C whole wheat flour such as King Arthur's or a brand from Whole Foods, or use a mix of 2 C whole wheat from the Indian store and 2 C whole wheat from Whole Foods.

Bhatura

Dough (Makes about 12 bhaturas)
2 C unbleached all purpose flour
1 Tbsp oil
1 small boiled potato, mashed
1/2 C warm water
1/8 tsp yeast
2 Tbsp yogurt

Add the yeast to the slightly warm water and keep aside. Mix the flour, oil, and potato thoroughly.  Now add the  yeast and water mixture, and the yogurt.  Mix the dough until it sticks together and forms a ball that does not stick to your hands.  Cover, and keep in a warm location (like a lighted oven) for one to two hours to rise.

Frying
Heat oil in a wok.  Break off pieces of dough and roll each piece into a circle about four inches across.  When the oil is hot, add the bread to the oil, and fry on both sides.  Enjoy with chana, onions marinated in vinegar and a pinch of sugar, and tamarind chutney.

Black Bean Rice

1 cup cooked basmati rice( white or brown)

1/2 cup cooked black beans

1/2 cup red onion diced

1/2 cup diced celery

1/2 cup diced orange bell pepper

1 medium avocado chopped into medium size chunks

1/2 cup cilantro leaves finely chopped

1 teaspoon cumin powder.

1 tablespoon lemon juice.

Salt to taste.

Toss all the ingredients, except cilantro together. Garnish with chopped cilantro and serve. Serve along with chips and salsa for lunch.

Green Moong Sprouts

This is a fairly simple and easy way to make sprouts from green moong.

Soak 1 cup green moong in water. The water does not need to be warmed or heated. Add enough water to cover the moong, so that the water level is at least an inch above the moong in the container. After eight hours hours, drain all but 1/4 cup of water. It is important to leave some water in the bowl to help the moong sprout. Cover and keep aside. Check back after 8 hours, you should begin to see small sprouts emerge. They are ready to eat. If you prefer longer sprouts, let the moong sit in the bowl for another 6-8 hours. Enjoy !

I soak the moong in the morning, drain all but 1/4 cup of water in the night. Let it sit overnight and the sprouts are ready in the morning. If you prefer longer sprouts, they should be ready by evening.

Green Moong Sprouts Salad

1 cup Green moong sprouts
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped orange bell pepper
1/2 cup chopped cucumber
A few sprigs of cilantro to garnish
2 tablespoon fresh lemon juice
Salt and pepper to taste

Toss all the ingredients together and allow the salad to marinate for half and hour. Serve with a slice of toast for breakfast or as a salad to go with the main meal.

This dish is versatile and substitutions can be easily made with tomatoes, avocados, mint and walnuts for garnish.

See this post on how to make green moong sprouts.

Gajar, Gobhi, Shalgam ka Achar (Carrot, Cauliflower, Turnip Pickle)

A winter treat!

400 gm carrots, peeled and chopped into sticks
400 gm cauliflower florets
200 gm turnips, peeled and chopped into disks, 1/4 inch thick
250 gm mustard oil
50 gm finely chopped ginger
100 gm finely chopped onion
25 gm tamarind (dry), soaked in 1/2 C water, and sieved
5 Tbsp mustard seeds, roughly ground
2 Tbsp ground red chili powder
2 1/2 Tbsp ground black pepper
3 Tbsp garam masala
4 Tbsp salt
1 C vinegar
50 gm gud, powdered.

Bring a large pot of water to boil.  Add the carrots, cauliflower, and turnip, and boil for at the most 5 minutes.  Drain, spread in large trays, and dry.  Putting the trays under the fan for a couple of hours should do the trick.

Meanwhile, cook the ginger and onion in the mustard oil, on medium heat, for 15 to 20 minutes.  Now add the ingredients 7 through 13 (not the gud), and mix thoroughly.  Add in the gud last.  When the vegetables are dry, add into the spice mixture, and mix thoroughly.  Put in an airtight glass jar, and let it stand in the bright sun for 3-4 days.  Enjoy!

Mint and Cilantro Chutney

2 bunches cilantro, plucked and washed (about 4 C)
1 bunch mint, plucked and washed (about 1/2 C)
1/8 tsp hing (asafoetida)
1 raw mango, chopped into large pieces
2 green chiles (serrano)
1 tsp salt
1/2 tsp black salt
1/8 C water

Add the water to the blender first, followed by the mango, green chile, hing, and salt.  Grind well.  Now add in the cilantro and mint, and grind.  The raw mango provides the tang to the chutney, but if it is not tangy enough, you may add some juice of lemon.  All of the salt, chiles and raw mango are to taste.

Samosa

Dough
2 C unbleached all purpose flour
1/3 C oil
1/2 tsp salt
1/2 C - 1 Tbsp water

Stir together the flour and salt.  Add the oil, and mix it in thoroughly.  The flour will have a cornmeal like texture when you are done.  Now add in the water.  Since there is little water, it will take some time for the dough to come together.  Cover and keep aside for half an hour.

Filling
5 medium sized potatoes, boiled and cut into small cubes
1 Tbsp oil
1/8 tsp hing (asafoetida)
2 heaped tsp dried coriander powder
1 tsp red chili (or to taste)
2 heaped tsp amchoor (dried mango powder)
2 tsp salt

Heat the pan, and then add the oil.  Once the oil is warm, add in the hing, followed by all the spices (ingredients 4 through 7).  Mix the spices well, and then add the potatoes.  Roast on high heat until the potatoes and spices are well mixed, and the mixture starts to brown.  Take it off the heat.

Paste
2 Tbsp flour mixed with a small amount of water to make a thick paste.

Assembly
Break up the dough into about 17 small balls.  For each ball, proceed as follows:
Roll out the ball into a circle about 4 inches in diameter.  cut the circle into half.
Take one semicircle, and apply paste to the side to make it a cone.  Stick well.
Fill the cone with the potato filling (not too much, about 1 Tbsp).  Now apply the
paste to the rim of the cone, and seal the top.  This makes a triangular pastry.
Do this for all the dough and filling.


Frying
Heat oil in a frying pan.  When the oil is medium hot (break off a teeny piece of dough, and add to the oil.  It should float up immediately, and not be dark brown), add in the samosas three or four at a time, and heat on medium/low heat.  Note that the crispness of the crust is dependent upon frying them slowly.
Enjoy with some green chutney!

Curried Tofu with Rice

Tofu curry with rice has become a staple lunch menu for the kids. Bursting with vegetables and mildly flavored, it tastes good both served hot and at room temperature.

1 packet  firm tofu diced
1 can low fat coconut milk
1-2 teaspoon curry powder
1 teaspoon turmeric powder
1 small onion thinly sliced
1 teaspoon grated/finely minced ginger
1/2 cup broccoli florets
1/2 cup cut carrots
1/2 cup diced bok choy
1/2 cup diced celery
1 teaspoon olive oil
2 tablespoon peanuts
Salt to taste

In a large skillet, heat the oil. Add ginger, onion and turmeric powder, saute until the onion turns soft and translucent. Add the broccoli, carrots, celery and bok choy. Cook until the vegetables are tender. Add tofu, curry powder, salt and coconut milk. Stir and and cook for ten minutes until all the flavors blend. Before serving, sprinkle peanuts and serve with white or brown rice. Enjoy !

Black Eyed Beans Chaat

1 C Black Eyed Beans
1 tsp oil
1 tsp Cumin (Zeera)
1/8 tsp (pinch) Asafoetida (Hing)
1 tsp salt
1/4 C tomato -- chopped
1/4 C onion -- chopped
1/4 C cucumber -- chopped
2 tsp lemon juice
cilantro for garnish

Soak the beans in 2 C water, for an hour.  Do not drain. Pressure cook them on high for one pressure and 3 mins on low.  Let the pressure release naturally.  Meanwhile, chop the onion, tomato and cilantro.  Heat the oil, and add the asafoetida and cumin.  Turn the heat to low, and add in the beans and the salt.  Saute, make sure that the water from the beans dries.  Once the beans are dry, take them off the heat. Garnish with onions, tomato, cucumber and cilantro, and add in the lemon juice.

Enjoy like a chaat, or for breakfast, with a slice of sourdough.

Black Eyed Beans (Lobhiya, Raungi)

1 C Black Eyed Beans (Lobhiya/Raungi)
2 tsp Oil
1 tsp Cumin (Zeera)
1/8 tsp Asafoetida (Hing)
1 tsp Salt
2 Tomatoes, medium sized
1/2 tsp Ginger
1 Small green chile

Soak lobhiya in 2 C of water for an hour.  Add 1/2 C more water, and pressure cook (1 whistle, and 3 minutes on low heat after that).  Let the pressure release naturally.
Meanwhile, grind the tomatoes with the ginger and green chile.
Heat a pan, and then add oil to it.  When the oil is hot, reduce the flame to low.  Now add the asafoetida, then the cumin, and swirl them in the oil.  Immediately follow with the tomato puree.  Cook the tomato puree on medium low heat, stirring occasionally, until much reduced (the oil will glisten on the tomatoes).  Add in the boiled lobhiya and salt.  Stir, and it is ready to eat!

Accompaniments:  Eat with chapati, or with a piece of sourdough bread.