Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts

Tuesday, May 3, 2011

Bagara Baingan or Eggplants in an exotic gravy of peanuts,coconut and sesame seeds ....


Deserted afternoon streets, piles of watermelons on the roadsides, exuberantly priced mangoes and frequent power outages. Does this ring a bell ??
You guessed it right - The Indian Summer.Our schools were closed and we were a bunch of juveniles running around Aai's (Grandma) courtyard, mostly engaged in regular squabbles ..... like who would sleep next to Aai during the afternoon story telling session, yet another thing that we fought over regularly was who would get to eat the takua (Mango seed or Endocarp)!
While we fought about the most trivial things within the comfort of the four walls caring little about the difficulties of life, there was one sweaty lean guy who struggled to make a living ... Raghu Kaka. He was probably in his forty something, dark complexioned and wrinkled faced, paan stained teeth and unkept hair ... in short nothing close to looking attractive. The only thing that made him look human was his warm affectionate smile.

Every morning I would see him sit by the staircase having a word with Aai. He would often talk about the village politics,his daily business and the sabzi mandi, his family and about his four kids who went to school. At times Aai would offer him a cup of tea with some Mudhi (puffed rice). He was supposedly from Aai's native and was a fruit vendor. He would arrive by the early morning passenger train and pull out his rickety rusted cycle which he kept in one corner of our garage. He would carefully inspect the bicycle and then tie a big bamboo basket behind the cycle and tightly secure it with a rope before riding it away. That was his everyday routine. I would sometimes watch him sitting on the staircase leaning against Aai as they made a conversation ..... Some days he would offer me a mango. But it was Aai's strict instruction not to take anything for free.
This was everyday routine to see Raghu Kaka during our summer vacations for years together till he grew old and weak and stopped coming.
Today I remembered him after decades ...simply out of the blue without any relevance while preparing this South Indian delicacy. There wasn't anything significant about this person that would leave a lasting impression ..... he was like any regular guy who came to the city to make a living.

I wondered why he crossed my mind after all these years .... Is it because things which we sometimes consider to be insignificant and irrelevant leave a bigger impression on our lives ??

Preparation Time 60 minutes
Serves 3




Ingredients
Small Tender Eggplants/Bringjal - 6
Peanuts - 1/2 cup
Sesame Seeds - 1 tbsp
Dry Coconut powder - 1 tbsp
Chopped Onion - 1/2 cup
Ginger Garlic Paste - 1/2 tsp
Dry Red Chilis - 5
Cumin Seeds - 1/2tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Curry Leaves - Few
Turmeric Powder - 1/3 tsp
Asafoetida/Hing - 1/3 tsp
Tamarind juice - 1/3 cup
Jaggery/ Sugar -1/2 tsp
Cloves - 3
Cinnamon - 1 inch
Cardamon - 2
Bay Leaf - 1
Salt per taste
Oil for cooking


Method of Preparation
1 Wash the eggplants and pat dry. Slit them into four halves with the stem intact and fry them in oil. Keep aside.
2 Dry roast peanuts,sesame seeds, coconut powder and red chilies. Grind them into a paste adding little water and keep aside.
3 Heat little oil in a wok. Add all the whole spices,curry leaves and cumin seeds. Add chopped o onions and fry till golden brown. Add ginger garlic paste and saute for 2-3 minutes. Add salt and turmeric.
4 Now add the tamarind juice and add cumin and coriander powder. Mix well and let it simmer. Add sugar/ jaggery to it. Also add the asafoetida.
5 Take the peanut paste and add it to the above mixture. You may add water to adjust the consistency.
6 Once the gravy begins to simmer add the egg plants and cook. Make sure to stir the gravy in between.

Serving Tips
Serve as a side with pulao/rice or any Indian Flat bread.

Monday, March 7, 2011

Greens with Beans ..... Chole Palak or Spinach cooked with Garbanzo Beans



'Beta bade hoke tum kya banoge' (What do you aspire to become when you grow up) is one of the favorite questions adults ask kids. I am sure each one of you would have answered this question n number of times till you actually figured out what you wanted out of life. And I am in that phase of life where I ask this to kids around me ... and most times I am amused by their innocence.

I remember someone asking this to my little sister when she was a five year old. She promptly replied 'Traffic Pulish'. For a second there was silence in the room ....Maa was shocked. That was the last thing she would have wanted her daughter to become. May be she had expected something like a doctor or a pilot. Guess that is the most favorite and popular thing kids say. But 'Traffic Pulish' was the least expected one. 'Traffic Pulish is so powerful ..... he can stand in the middle of the road and with a wave of hand the entire traffic comes to a halt', she explained to Maa. The entire room broke into laughter. Well she really didn't grow up to be one but that was her first aspiration !!


Ok but I thought I was the smarter one !! So like every kid I wanted to become a doctor. My Aunt had also gifted me a plastic medical kit on my birthday. I would stand in front of the mirror with a pink stethoscope hanging around my neck and pretend like I was talking to a patient. But soon I managed to find a scapegoat ... it was Rani, out domestic help. Playing doctor-doctor was my favorite pass time. I would ask Rani to open her mouth. I would check her temperature using the Pink thermometer. I would scribble on pieces of papers with illegible writings and prescribe her medicines.Little did I know that becoming a doc was no child play. Not until I decided to write the medical entrance ...... and sure I failed miserably !!
But like always I had my plan B ready. Failure was never an option for me.

But that was that !! I had almost forgotten about it till I hanged out with a bunch of kids this weekend. 'Sweetie Pie what is that you want to become when you grow up' I asked a cutie. ' Miss Universe' she said batting her eye lids and running her tiny fingers through her silky hair. And there was another brat who screamed ' Fire Fighter'. Another one wanted to become a truck driver. And yes there was a doctor too !!

Ok, now coming to the recipe ... I make this 'Chole Palak' often.I have discovered that Palak tastes good when cooked with any pulses.

Preparation Time - 20 minutes
Serves 2


Ingredients

Boiled Chole/ Garbanzo Beans - 1 Cup (You can soak and pressure cook it with a little salt added or use the tinned ones)
Chopped Spinach/ Palak - 2 cups
Chopped Onions - 1/2 cup
Minced Garlic - 1 tbsp
Minced Ginger - 1 tsp
Tomato - 1 pureed
Garam Masala powder - 1 tsp
Red Chili Powder - 1/2 tsp (per taste)
Turmeric Powder - 1 pinch
Butter - 1 tsp
Salt per taste
Oil for cooking


Method of Preparation

1 Heat about 1 tbsp of oil in a wok. When warm add ginger to it and fry for a minute. Add the minced garlic and keep stirring it else the garlic will get burnt. Add the finely chopped onions to it and saute till the onion is mushy and there is no raw smell.
2 Add the tomato puree, turmeric and red chili powder and mix well. Saute for 2 minutes.
3 Add the chopped spinach to it and mix well. Cook for 3 minutes.
4 Mix the boiled garbanzo beans/ chole and stir in. Add 1/2 a cup of water.
5 Add garam masala and let the curry simmer for 4 to 5 minutes.
6 Top it with some butter and remove from heat.

Serving Tips
Serve warm with any flat bread or rice

Notes
You may add more spinach if you want.

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Tuesday, March 1, 2011

The humble Poha ...

So what if I am lazy ? Don't grin ..... all of us are at some point or the other. I decided to have some 'My Time' this weekend. J decided to have his 'My Time' too (Copy Cat !!). Alas the tummy won't take a break and we both won't move a spoon. Thank God, the local Pizzeria came to our rescue.J played perfect gentleman and went with 'Ladies First'
So 'Saturday' was my day and Sunday his...

If self indulgence is a SIN then so be it ! I am ready to go to hell. But every moment of 'My Time' was heavenly.
Started with a warm hair oil massage.
An exotic bath with intoxicating sea salt and spa candles. Light and soothing music in the background. It was spa treatment on a dime.
Basking in the warm winter sun cuddled up and flipping through some magazines.
A blissful afternoon nap.
Trips to the kitchen and finishing a tub of ice cream without J's constant reminders of my 'muffin top'.
Having the TV remote all to myself and juggling between my favorite channels ... 'Food Network', HGTV and Travel !
Browsing through all those lovely blogs and drooling over the picts on Food Gawker ....
Time just flew .... yah good times are short lived !


Sunday was J's day .... Phew !! His day began and ended on the sofa. It was movie marathon for him and it ended with the commencing of the 83rd Oscar ceremony. Thankfully his new found love, the 'BOSE - Lifestyle' was there to give him company. All the Haldiram Mixture packets were emptied and there was munching and pop corns all over the floor. Somebody found bliss spending the entire day on the sofa minus a nagging wife !!

Bang came Monday morning. 'My Time' or whatever was long over and the wife's wagging tongue was ready to take on the week ... A warm bowl of poha for breakfast to start the day and a long list of complaints !


Preparation Time - 15 minutes
Serves 2
Ingredients
Thick Poha/ Beaten Rice - 1 cup
Dry Roasted Peanuts - a handful
Green Peas - 1/3 cup
Cumin Seeds - 1/2 tsp
Green Chilies - 2
Sugar - 1/2 tsp
Turmeric Powder - 1 small pinch
Salt per taste
Lime Juice - 1 tbsp
Coriander leaves for garnishing
Oil for cooking


Method of Preparation

1 Soak the Poha in water till soft. Drain the water completely and keep aside.
2 Add about 2 tsp of oil in a wok/ kadhai. Add chopped green chilies to it and cumin seeds. When the oil is warm and begins to sputter add a pinch of turmeric powder.
3 Add green peas and fry for one minute. Add the roasted peanuts too. Add the drained Poha.
4 Add sugar and salt and mix well. Stir for one minute. Add lime juice and remove from heat.
5 Garnish with chopped coriander.

Serving Tips
Serve Warm

Tuesday, February 15, 2011

Malai Methi Mushroom



Some days are so blah ....... And today I can't blame it on the weather like I always do. It was a lovely sunny day, the snow has melted into a small puddle, the neighborhood kids were out playing, people were walking their dogs and basking in the sun ..... everything seemed perfect.
Sigh ! It was not the best day for me ..... sleepless nights (thanks to my office fellas'), tangled hair, puffy eyes and chapped lips, I stood like a nerd on my patio with a blank head staring into infinity.
I wanted to break free .... I finally pulled myself and dusted my walking shoes. I felt a gush of cool air in my lungs. The gentle breeze blew my tangled hair and kissed my lips. My skin soaked in the bright sun after a long winter. It was pure bliss. I walked around aimlessly staring at the majestic Rocky Mountains in the horizon. I pondered how amazing God's creation is and how we ignore the beauty of small things in our daily materialistic lives.
I came back home refreshed and soaked myself in a tub of warm water with few orange peels. It was Valentine Day ..... in fact the day was almost over. I decided to make this mushroom curry for my Mr Valentine !! I wore the Red Dress and it was a cozy dinner for two with some mushy moments @ Apt 355.


Preparation Time 30 minutes
Serves 3

Mushroom - 1 pound
Onion - 1/3 cup chopped
Garlic - 1 large clove
Ginger - 1/2 inch
Tomato Puree - 1 tbsp
Cashew Nuts - 6
Honey - 1 tsp
Milk - 2 cups
Kasuri Methi - 1 tsp
Garam Masala Powder - 1/2 tsp
Turmeric - 1 pinch
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Tomato Ketchup - 1 tsp
Cinnamon - 1 inch
Cardamon - 1
Bay Leaf - 1
Cumin - 1/3 tsp
Salt per taste
Butter - 1 tsp
Oil for cooking


Method of Preparation

1 Clean Mushrooms, chop and keep aside. Make a fine paste of onion, ginger and garlic without adding much water. Grind cashew and make a paste
2 Heat oil and butter in a kadhai/ wok. When warm add cumin seeds and all the whole garam masala. Add the onion ginger garlic paste, turmeric, red chili powder and salt. Fry till there is no raw smell in the masala and till the masala oozes oil. Now add the tomato puree to it and stir in. You may also use store bought tomato paste. Add the coriander powder and fry for 1 minute.
3 Add the chopped mushrooms to the masala and mix well with the masala. Fry on medium heat till the mushrooms sweat. Add cashew paste, kasuri methi and stir in. Also add honey.
4 Pour milk and let it simmer on medium heat till the gravy reaches a thick consistency. Keep stirring intermittently. Add tomato ketchup.
5 Add garam masala powder and simmer for 2 more minutes before switching off the heat.


Serving Tips
Serve warm with Pulao/ Rice/ Roti etc

Notes
You may also add green peas with the mushroom. Tastes equally great.

Monday, January 31, 2011

A Bitter Monday ..... Stuffed Karela


So it was Monday morning. The blaring alarm went on until I slipped out of my warm cozy bed to stop it. Blaring because it was no Cuckoo clock but an old mechanical table clock. And believe me the fancy alarms won't work for me .... there are plenty available in the market these days. Bhajans, Instrumentals, and Bollywood filmi song alarm clocks. Yes I can afford one of those. And truly this bulky table clock looks nothing close to being attractive.
My grandmother had given me this 'Khandani' table clock on the day I left to hostel. And I am carrying it wherever I go. Call me an emotional fool if you like so ..... but that is the truth. My weekdays start with the alarm. And somehow I have a strong bonding with the clock.

This was no special Monday ..... I woke up trying to reach out the alarm clock. Baiji (My Cook)had arrived. Baiji was in her mid forties. She would be there dot on time every morning. Her starched cotton saree would be neatly wrapped with the pleats perfectly in place, her coconut oil smeared hair combed with a Malli Phula Gajra (Jasmine flower garland). She would smell like Lux soap. It was monday morning for her too and she was as usual grumbling at me for not stocking up the fridge with vegetables even after a weekend. I heard her chop the vegetables, her glass bangles made a nice jingle ..... she was cooking at an electrifying speed. Breakfast and Lunch had to be done in an hours time. The only reason I engaged her inspite of she trying to boss me and her frequent grumbling sessions was her food. Baiji was an amazing cook ..... unlike others she would cook with love. Everyday she would walk me up to the bus stop before going to the other houses.
As she handed me a neatly packed lunch box ..... 'Karela' she said with an evil smile. She knew my dislike for that vegetable. And it was sweet revenge for her for not stocking up the vegetables or getting the much needed grocery on time.
I was getting late for the bus and it was just not the time to worry about Karela or anything. All I was focused on was hopping on the bus and take a nap before reaching office.

Like always I saw many confused and sleepy faces in the bus and at office too. Half the day passed away talking about weekend. It was time for lunch ..... I opened my lunch box with with no enthusiasm at all .... and there was no one to blame. The stuffed karela's stared at me .... I preferred to exchange my lunch box with Saloni. Her mom had packed some amazing alu parathas. And she snatched mine .... yaaa she loved Karelas. She ate the first one and insisted on me trying one. The bitter truth was I loved it too. It was love at first bite !
So it was Monday again but the alarm didn't go off. I made these cute stuffed karelas remembering Baiji and thanking her for making my bitter monday a sweet one.


Ingredients

Small Karelas/ Bitter Gourd - 8 nos
Mashed Potato - 1/2 cup
Red Chili Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Amchur Powder/ Dry mango powder - 1 big pinch
Salt to taste
Oil for frying


Method of Preparation

1 Scrape the Karelas/ bitter gourd lightly. Make a slit. Take water in a microwavable bowl. Add some salt to it. Dip the karelas/bitter gourd and microwave it for 3-4 minutes till they are soft. You may also boil it if you do not have a microwave. Remove from water andsqueeze it dry. Remove the seeds.
2 To the mashed potato add the dry masala and mix well. Add salt per taste.
3 Now stuff the masala into the karelas/bitter gourd.
4 Add some oil on a tawa/pan. When hot fry the karela/ bitter gourd. Fry on all sides till cooked. You may also opt to shallow fry it. But I prefer the tawa version as it is less oily.

Serving Tips

Serve warm with Rice

Thursday, December 9, 2010

Potala Tarkari (Parwal Curry) Another way .......



If you want fresh Potala/ Parwal in this part of the world ..... you must be dreaming ! And if you badly want it then there is a word for it 'Compromise'. Sure you can find them in the frozen vegetable section of most Indian Grocery Stores. But I am little against that word 'Compromise' although it is a part of our everyday life. I still try to minimize it when it comes to cooking and pleasing my palette. Like they say 'Every thing comes for a price', the price of owning these fresh ones was 4.99 $ a pound. From the moment I picked those parwals I started weaving dreams of a special dinner ...... the attraction 'Potala Rasa'. What's so special about it ...... well you got to check that here.
But I was in two minds about it ..... Why ? Coz that recipe was already sitting on my blog and this vegetable was a rare sight. It's rare to spot fresh ones even in the Indian Grocery stores. So do you have this question for me "Do you cook to blog or Blog to Cook " .... Well Both !!
So my quest for a special Parwal Recipe began on Google and ended with my maternal Aunt. This was her tried and tested recipe so I was in no two minds about it. Although it needed a little bit of convincing for J who badly wanted Potala Rasa. The end result was great if you can buy my words.
It came out better than what I had expected and J was licking his fingers.

Preparation Time 30 minutes
Serves 3

Ingredients
Potala/Parwal - 10 nos (medium size)
Thin chopped Onion - 1 cup
Milk - 1 cup
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Bay Leaf - 1
Cinnamon - 2 inches
Green Cardamom - 2
Black Cardamom - 1
Cloves - 3
Salt per taste
Oil for cooking



Method of Preparation

1 Wash Potala/Parwal and pat dry. Scrape the outer skin lightly. Slit in between.
2 Add some oil to a Kadhai. When hot fry the Potala/ Parwal by adding a little turmeric and salt to it. Cover and fry to cook faster. When Potala/Parwal gets 2/3 cooked remove from heat and keep aside.
3 Drizzle little more oil in the Kadhai. When warm add all the whole garam masala and bay leaf.
4 Add the chopped onions to it. Add salt per taste and a pinch of turmeric. Fry till the onions no more have raw smell and are soft. Add the cumin powder now.
5 Add milk to the onions, cover and simmer for 2 minutes. Now add the fried parwal to it. Cover and cook till the gravy is of medium consistency. ( Milk reduces to 1/2 it's volume).
6 Sprinkle garam masala in the end.

Serving Tips
Serve warm with any Indian flat bread.