Garam Masala Powder

It feels like living on the edge , when you decide on the spur of the moment to grind a batch of fresh garam Masala , just an hour away from leaving for work. But once you're done , you have a song on the lips and a spring in your step.

Recipe for Garam Masala

50 gms Whole Dhania seeds/Coriander seeds

25 gms  Jeera/ Cumin seeds

20 gms Dalchini/Cinnamon

10 gms Hari Elaichi/green Cardamom

10 gms Laung/Cloves

10 gms  whole Kali mirch/ Black Pepper

25 gms Saunf/ Aniseed

10 gms Badiyan/Star aniseed

5 gm Tej patta / Bay leaf 

25 gms dry Kashmiri Red or Byadgi Chillies

20 gms white Til/sesame seeds 

1/2  Jaiphal/ nutmeg 

Deseed the red chillies and discard the seeds and the stems. Open the  cardamom pods and remove the seeds ( both seeds and skin will be used). Crush the nutmeg. Lightly roast all the masalas ( can be done together if done in a frying pan instead of Kadai) . Cool the whole spices before grinding to a fine powder. Store in an airtight jar .

This is a pretty mild version and the red chillies will give the dish a lovely colour. 

Succotash Salad

Hot summer days need a cheerful cool salad. This one is colourful, crunchy, non fussy and so easy to put together.
1 green cucumber
1 small red pepper
1 small yellow pepper
1 small capsicum
1 onion
1 cup boiled sweet corn
1 cup chopped lettuce
1 small tomato
Dressing:
2 tblsp extra virgin olive oil
2 tblsp red wine vinegar or lemon juice
1 tbsp honey
Salt to taste
Chop all the vegetables approximately the same size at the corn. Mix and pour the dressing
 over it. Chill and serve

Ragi Upma

Nutritious Ragi Rawa Upma. Made in the usual way you make Upma , just cooked the upma in a pressure cooker for 1 whistle and then added steamed mixed vegetables. Tastes delicious and healthy too.

1 cup coarse Ragi sooji/ rawa ( sooji)
 2 tbsp oil
 1 tbsp ghee
 1/4 tsp mustard seeds ( rai)
 urad daal
pinch of asafoetida
 salt to taste
1 tsp sugar
 2 dry red chillies
1 green chilli slit
 5-6 curry leaves
 1 tsp grated ginger ( optional)
 cashews broken
 dessicated / shredded fresh coconut
 corriander leaves

Heat oil in a heavy bottom wok / kadhai. When the oil is hot add urad dal, mustard, asafoetida, curry leaves, cashews. Fry till cashews turn a pink colour.
Remove and keep aside. In the hot oil add red and green chillies, grated ginger and ragi sooji. Roast on a slow flame till the sooji turns it gives off a roasted aroma.
Meanwhile boil 1 1/2 cups water.Gently add the hot water to the roasted sooji. Add the salt, sugar. Stir , cover and cook on a low flame.Stir in the ghee.
Garnish with corriander & fresh coconut. Add fried cashews and serve.

Muthiya

We learnt to eat some otherwise bland vegetables like Bottle Gourd , Sponge Gourd . These Muthiyas are a mainstay in a Gujarati Thali. They can be eaten steamed with a sesame tempering , or shallow fried in a frying pan , deep fried to a crispness or  used in a rich vegetable gravy. Steamed Muthiya rolls can be stored in the fridge for upto 3-4 days or keep well in the freezer for longer. They need to be brought o room temperature before cooking

Ingredients
2 cups Bottle Gourd / Lauki grated.
1/2 cup whole wheat flour (gehun ka atta)
1 cup sooji/ semolina (rava)
1/2 cup besan (bengal gram flour)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped coriander (dhania)
2 pinches of soda bi-carb
1/2 tsp asafoetida (hing)
salt to taste
3 1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

Squeeze out excess water from the grated bottle gourd and onions and keep the liquid aside to knead the dough if required.
Combine the bottle gourd, onions, whole wheat flour, semolina, besan, ginger-green chilli paste, turmeric powder, cumin seeds, fennel seeds, lemon juice, sugar, coriander, soda bi-carb, asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough adding water if required (use th
Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
Shape each portion into a cylindrical roll approximately 150 mm. (6") length and 25 mm. (1") in diameter.
Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes.
Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.
For the tempering, heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.
Serve immediately with coriander leaves.

Steamed Muthiya Rolls 

Thepla

We Indians love our food. And the closer to home our foodstuff is , the happier we are. The most enterprising and experimental Indian community is the Gujaratis. They explore , experiment and then openly welcome any kind of food , into their kitchen and make it their own. However , being largely vegetarian, they have limited choices when travelling abroad. Little wonder then that they carry large amounts of foodstuff with them on holidays abroad. Larger groups also tale along a "Maharaj" or family cook. 10 out of 10 times the one food item that is packed in large quantity is the Thepla. It lasts well , is flexible enough to be enjoyed hot or cold . Congenial enough to get along well with yoghurt , pickles, cheese, left over vegetables, gravies, dal, chutneys or just hot tea. Every mother wants to pack a weeks quota of Theplas for students going abroad. Little do they know , that once the kids are let loose , they want to indulge in the fancy foods of the country they are travelling too. Once the novelty and the money runs out , they start looking for the familiar , comforting Theplas , Mummy had so lovingly packed . Been there , done that.
So whether you are a Gujarati , or a Gujarati food lover or just looking for a travel snack , a thepla will hold you in good stead.

3 cups whole wheat flour
1 cup finely chopped fenugreek
1 tsp green chilli paste
2 tsp ginger garlic paste
2 tsp chilli powder
1 tbsp jaggery
1 tsp coriander-cumin seeds powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1tsp toasted sesame seeds
3 tbsp oil
2 tbsp chick pea flour /besan
2 tbsp jowar / sorghum flour
salt to taste


Mix all ingredients from wheat flour to salt. Crumble well till the oil and the pastes are evenly mixed with the dry ingredients . Adding a little water at a time , knead into a soft dough. Cover and keep for half an hour.
Divide the dough into 24 equal portions and roll out into a thin roti .
Heat a griddle and cook each circle, on a medium flame, using oil, till it turns opaque and gets brown spots on both sides.

Roasted Poha Chivda

Since Diwali brings about lots of Sweets and fried snacks , this one takes the pressure off the weight watchers. This is made from Roasted poha ( available at lots of Chana Sing Shops). However one does not have to wait for Diwali to serve this light snack. Its great for tea time , round the year.

250 gms Roasted poha
 50 gms broken cashews
 75 gms of sliced dry coconut
 slightly roasted
 100m gms salted roasted peanuts
, 75 gms raisins,
1 tblsp sauf roasted and crushed,
1 tsp each of red chilli powder ,
garam masala,
aamchur powder ,
salt ,
1 tblsp powdered sugar ,
2 tsp turmeric or haldi ,
sliced green chillies ( optional) ,
few karipatta leaves,
1/2 tsp mustard seeds,
4 tblsp oil.

Heat oil , fry the cashew pieces and the raisins. Keep aside . To the hot oil , add mustard seeds , karipatta leaves and sliced green chillies. Add haldi , chilli powder and garam masala . Add the coconut , cashews, peanuts and raisins. Add in the salt , sugar , aamchur and badishop powder. Add the poha and mix well. Remove from heat and let it cool.

Keeps well for a fortnight. If it feels a lightly less crunchy after a week or so , just spread out on a tray and bake in a moderately  hot oven for 10 minutes. 

Besan Laddoo

 At my in laws house, Besan Laddoos are made differently. The Besan is coarser and the sugar is grainy ( it's called Tagar in UP, and usually homemade , but I have used caster sugar this time) Thus made , the besan does not stick to the upper palate. The grainy texture of these laddoos make it tastier. The key to making these well is the slow roasting of the besan. As a hack I dry roast the besan for nearly 20 minutes before adding it to the hot ghee. This ensures even roasting and lesser effort. 


500 gms Besan ( coarse)
 400 gms caster sugar, 
1 cup ghee 
1 tsp crushed cardamom
 sliced/crushed nuts as per taste. 
1/4 cup raisins. 

Heat the ghee and roast the Besan on a low flame till you get the aroma of Besan.( Alternately as suggested , you can dry roast the besan and then add to the ghee)  It takes about 20 -30 minutes. Then increase the flame and roast till the colour changes to reddish brown. Let it cool down a bit. When still warm add the crushed cardamom , sliced nuts and raisins. When it cools completely add the sugar , mix well and shape into Laddoos.

Sonth Pakodi

This is a quick fix dish for surprise Guests. Since its different , they will definately want to try it . You can use any sweet and sour chutney , even the store bought one or the one you get with samosas etc. I have even given the recipe for a basic Sonth chutney , which keeps well in the fridge for 15 days. Can be served with almost any hot snack even spread onto sandwiches ( My favourite sandwich is patra/ pathrado inside bread with this tangy chutney on it)

PAKODI : 1 cup besan ,
a small pinch baking soda ,
salt to taste ,
oil for frying.
Water for the paste.

Sieve besan , then add the salt and mix while adding water to make a thick paste , which when dropped from a spoon , falls in clumps. Now whisk it well till it becomes light . When added to the hot oil , it should float. Add the soda and mix well. Keep aside. Heat the chutney and make sure it is the consistency of thin sugar syrup.As you fry the pakodas , drain them and put them directly into the chutney . Let them soak till required. After that to assemble , just place the soaked pakodas in a plate, garnish with green chutney and whipped yoghurt. Top with finely chopped green coriander and sev.
SONTH CHUTNEY : Its a sweet and sour chutney with the flavour of rock salt.
1 cup tamarind paste
 1/2 cup jaggery
1 tsp rock salt
1 tsp jeera powder
1 pinch Asafoetida
1/2  tsp kashmiri red chilli powder
1 tblsp oil

Optional ( To be fried and added to the chutney)
1 tblsp julienned ginger
1 tblsp raisins
1tblsp julienned dried dates ( soaked in water , then fried)

 Take 1 cup tamarind paste , dilute with 1 cup water. Add the  jaggery to it.Once the jaggery dissolves well , add rock salt , jeera powder and boil it.Make a tempering with a tsp of oil , a pinch of hing and 1/2 tsp red chilli powder . Add it to the chutney and take off flame. (Optionally youi can add fried ginger juliennes , fried date juliennes and fried raisin to the chutney and use it as a relish with meals)

Spicy Potato Discs - Batatya Phodi

The days are getting cooler. And a simple vegetarian  Konkani meal feels perfect.  While I say simple it is delicious. Any Konkani foodie , will gladly give up a non vegetarian feast to sit down to this comfort meal with family. Today's special for dinner is Hot Daali thoy , Spicy Batate Song, steaming  rice and BATATYA PHODI.....

4 large potatoes , peeled and thickly sliced. Make a paste of 3 tsp Red chilli powder , 1 tsp haldi , 2 tsp ginger garlic paste , salt to taste , tamarind paste . Add a few drops of water so that the paste coats the potato slices. Cover with rice flour ( alternately you can coat them with sooji ) and deep fry till crisp . Heaven....

Serving Suggestion :

Puliyadore - Tamarind Rice

Rice 2 cups
Tamarind Paste 1 1/2 tablespoons
Mustard seeds 1/2 teaspoon
Dried red chilli 1-2
Split Bengal gram (chana dal) 1/2 teaspoon
Peanuts 2 tablespoons
Curry leaves 8-10
Jaggery (gur), freshly made 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Sesame oil (til oil) 1 tablespoon
Mustard seeds 1/2 teaspoon
Split Bengal gram (chana dal) 2 teaspoons
Coriander seeds 2 teaspoons
White sesame seeds 1 1/2 teaspoons
Dried red chillies 2
Asafoetida a pinch
Dry coconut (khopra), grated 2 tablespoons
Method

Step 1

For the puliyogare powder dry roast mustard seeds, chana dal, coriander seeds and sesame seeds lightly in a non-stick pan. Add red chillies, asafoetida and dry coconut and roast till lightly coloured. Cool and grind to a powder. Heat 2 tbsps oil in a deep non-stick pan.

Step 2

Add mustard seeds, red chillies, chana dal and peanuts and sauté for a few minutes. Dilute tamarind paste in ¼ cup water. Add curry leaves and tamarind water to the pan and mix well. When it comes to a boil, add jaggery and red chilli powder and mix.

Step 3

Cook on medium heat till the raw smells disappear and the mixture thickens. Add 1½ tsps puliyogare powder, mix and cook for 1-2 minutes. Add rice and mix gently till the rice gets heated through. Add salt and mix well. Drizzle til oil, mix and serve hot.

Recipe Credit : Chef Sanjeev Kapoor