Sesame seed Mathri

Sesame or Til has to be one of my favourite dry condiment to cook with. A sprinkling of sesame seeds here, a chunk of Sesame Halawa there, a spoonful of Tahini paste in this.... and so the list goes on. Sesame just gives every recipe a nutty rich edge. Whether its in a small portion, sprinkled over a noodle dish or toasty seeds encased in a rich crunchy hardened sugar base as chikki , its taste stands out. So here is a yummy dry snack , which is extremely versatile . You can use it as a teatime snack, a canape, as sticks to serve with dips or as a base to make Indian chat. Its yummy in every form.

Ingredients:
1 cup flour / maida
2 tblsp toasted sesame seeds/ til
2tblsp ghee or vanaaspati/ veg shortening
1 tsp salt or to taste
few black peppercorns roasted and crushed.
water for binding into dough
Oil for frying


Mix together flour, sesame, salt, pepper. Add in the ghee/ vanaspati and mix well. Bind the mixture into a hard dough by adding a little water at a time. Once the dough forms a ball, cover with a damp kitchen cloth and leave aside for half an hour.

To make round mathris the traditional way:
break the dough into small size of  olives. Roll out into thick discs. Using a fork , stab both the surfaces of the disc. Prepare all the discs likewise. Heat oil , lower flame and slowly drop in the discs. Fry on a low flame till they turn pinkish brown. They will continue to get darker even after you drain them out of the oil so make sure they are still just pinkish when you remove them from the oil.

Shortcut method
Divide the dough into 2 parts . Roll out each part to the thickness of a tortilla. Stab the surface with a fork to make pock marks all over. Turn the flattenned dough and repeat. Using a small cookie cutter , cut the dough and fry the shapes till pinkish brown.

You can cut this rolled out dough into strips or discs. These can be used as chat base or canapes, or with a dip.

Vegetable Lasooni

Cooking for vegetarians is always a challenge. While there are scores of vegetables that one can cook, a lot of guests have limitations. Some don't like cauliflower, some don't eat mushrooms, and yet others don't like paneer. This poses a problem. Having mixed vegetables usually takes care of this problem. This allows you to then cook other vegetables without guilt . Mixed vegetables in different gravies can taste very different. Gravies like onion tomato , cream based, coconut based or cashew based. All can use the same vegetables yet taste distinctly different. This vegetable uses the flavour of garlic to make the taste different.

3 cups of mixed vegetables of your choice ( carrots, beans, peas, capsicum, mushrooms, cauliflower, potatoes, broccoli )
1/2 cup of paneer cubed and sauted.
5-6 spring onions sliced ( use only the onions and the white portion under it)
7-8 cloves garlic sliced
6 cashews ground into a fine paste with 1/2 cup milk.
1/2 cup yoghurt.
1 tablespoon cornflour
2 green chillies chopped
1 tsp grated ginger
Salt- pepper to taste
1 tsp garam masala
2 tablespoons olive/ vegetable  oil.

Steam together all the mixed vegetables with a small sprinkling of salt. The vegetables should still be firm and not cooked through and through.
Heat oil and add in the sliced onions ( reserve a few slices for garnishing) . When the onions are just about turning pink add in the garlic.Saute for till you can smell the garlic, add in chillies and ginger. reduce heat. Mix the garam masala  with a little water to form a paste and add to the oil. stir till the oil separates. Mix the yoghurt with cornflour and add to the oil. mix well . Make sure the heat in on low  so that the yoghurt does not curdle. Add in salt and pepper and the vegetables and paneer.Mix well. Add in the cashew paste and cook till the gravey coats the vegetables well. Serve hot with Rotis/ Parathas/ Naans.

Mushroom and Ham pasta

While I was settling in the daughter in Newcastle, England, I had to prepare her for living alone. Eating out was not an option as it is expensive. Yet the foodie needed her share of fancy food, but it had to be easy to cook. The supermarkets offered great options for meats. A little ham would go a long way. Piping hot pasta with a simple green salad was a perfect yet fancy meal.

1 cup pasta ( cook till just about cooked)
1 cup milk
2 tblsp flour
1/2 tsp grated nutmeg
salt pepper to taste
red chilli flakes ( optional)
2 tblsp cheese ( optional)
few pieces of sliced ham Chopped ( Optional) , you could use sausages , bacon, bits of chicken or even fresh shrimp.
1 tblsp olive oil
2 cloves chrushed garlic
1 knob of butter

In a pan heat the olive  oil. Toss in the ham/ meat and fry for a minute, add the garlic. Add the cooked pasta and toss it together. Add the chilli flakes . Keep warm

Mix together Milk, flour, salt - pepper, nutmeg. Heat a small knob of butter and pour in the mixture. On a slow flame, stirring constantly till the sauce thickens. Add in the Pasta mixture. Sprinkle Cheese, cover and cook for a couple of minutes. Serve with a Salad on the side.

Sabudana Khichadi

An now for the king of all falahari dishes. Falahari food is the food that is consumed during fasts. As per Hindu religion certain foods are pure enough to be consumed during fasting. While milk and milk products are undoubtedly the purest form of food to be consumed , other things which can be eaten are all Nuts, Makhana ( Popped lotus seeds) coconut, Sabudana ( sago ) , Potatoes, sweet potatoes, cucumbers, bottle gourd. Special flours are used such as singhada ( water chestnut) , kuttu ( Buck wheat) , Rajgira ( Amaranth) . Only ghee ( Clarified butter) is used as a medium of cooking . All recipes then are basically permutations and combinations of these raw materials .

While my mother in law was alive, we fasted on various occasions. Navratri ( Nine days/ nights) , Ekadashi , Maha Shivratri, Janmashtami. These were the fasts when we would plan elaborate menus . Personally I do not subscribe to the eating of special meals on fasting days. I believe a fast is the day when you are able to control your thirst and hunger and be in a physical state which is close to God. Consuming fruits or fruit juice in small quantities for sustenance is fine. However with the mother in laws religious beliefs and an enthusiastic daughter in law , fasting days certainly felt like feasting days. One of the fasting dishes however frequently made its way onto the dinner table on non fasting days as well. That's the sabudana khichadi. Extremely easy to make once you understand the way to cook it. Any mistake in the steps to follow and you will end up with a gooey lump instead of the lovely separated pearls khichadi.

For the khichadi 

1 cup cleaned sabudana, soak for 2-3 hours. Then drain till all the moisture has dried up.

2 tablespoons pure ghee

1 tsp jeera ( cumin ) seeds

1- 2 green chillies slit and cut in half. (If you like the fiery taste of green chillies, coarsely chop them up) 

1 cup dry roasted non salted peanuts, coarsely crushed.

1 tsp sugar

salt to taste

2 tablespoons dessicated fresh coconut

green corriander for garnish

Once the mositure has dried from the sabudana, add crushed peanuts, sugar and salt. Mix well and keep aside. In a heavy bottommed pan heat the ghee. Add the jeera seeds and green chillies. Add in the sabudana and mix well. Reduce heat and do not cover. Gently and frequently turn the sabudana. As it cooks the opaque beads turn transluscent. The peanuts will make sure the sabudana does not stick to each other. Check the salt at this stage. Once all the sabudana look transluscent , take off the heat. Garnish with fresh coconut and corriander and serve hot. You can serve it with a coconut chutney. Potato wafers, sweet potato/ potato fries make great accompaniments and a complete meal. 

Chappan Bhog - The Lord's Banquet

CHAPPAN BHOG

I come from a background which is culturally extremely evolved. At my parents house , we have steadfastly held on to all rituals and festivities of each and every one of the immediate family and enthusiastically participated in the festivities of extended family and friends.

For years I marvelled at how women could get together a feast of 56 items to offer  deities on special days. Every year I talked to people , read about it and wondered. Will I be able to make it ? what are the kind of thing s one offers. Being offered to a particular deity on an auspicious day/ a festival or fast, it had to be cooked in pure ghee ( clarified butter) if ones economic  situation permitted and devoid of onions and garlic. Did I know enough things I could make without using onion garlic and oil ? I read and I brooded and put it out of my mind. I feared to start something I could not finish.

This year the madness ambushed me completely. While working at a complicated communication , the thought of Chappan Bhog just popped into my mind. As usual , I read about it , looked at pictures , checked out the pooja rituals that precede and follow the Chappan Bhog and I thought that was that. It was 2 days before Janmashthami and obviously not a possibility for this year. I tried to push the thought out of my mind and tried to focus on my work. But the thought persisted, relentlessly arguing and debating the practicality of such a humongous task. Just to test the waters, I started compiling a probable list of items that I could offer.  As in planning all menus , I broke the meal into courses. And that was my moment of truth. I brought the thought into familiar territory. Planning balanced meal is something I can do at an hours notice. Suddenly the task didn't seem so daunting. I drew up lists, starting with fruits, dry fruits , store bought sweets and snacks. That takes care of about 20 dishes right away. That left me with a soup , vegetables, dals, rice, rotis, yoghurt based dish and dishes. A tentative list was quickly drawn. Looked good.

Next came the proper procedure and the ritual. Earlier we did decorate a small altar for the newly born Laddoo Gopal or Lord Shree Krishna and offered him a vaishnav meal ( food cooked in pure ghee and without using onions and garlic)  . This time I went further to do a proper pooja . The next step was to determine a space wide enough to hold the altar and the food , which would be placed in plates, deep side plates and bowls. Dining table decided upon, secured and place chosen. Altar essentials chosen.

I started cooking at 6 am on the morning of Janmashthami and by 12 noon , most store bought items in my list were replaced by fresh food cooked by me. My teenager suggested one of the item to be a mouth freshener ( the smartest thing to come out of his head all day) and the stage was set for the big hour. Krishna Janm or the birth of Lord Shree Krishna happens at 12 midnight. After work , I shopped for the fruits , Laddoos and flowers and the festive clothes and jewellery for my beloved. I was going to offer 108 tulsi dools ( a part of the tulsi plant which is either at top with some flowers or a stem with 2 opposite facing leaves) . My garden yielded them ( thrilled!)

The frisky teenager was enlisted to help with the decoration. After a 3 hour long gym session, he was a bit reluctant. But then got into his role with enthusiasm ( Most of the members in my house are either closeted or practicing atheists) But once in a while they do indulge me and their love for  me over rides their atheist principals ( I’m touched) . So here is a gung ho teen , decorating my chowki with rajanigandha stems, wrapping and tying , struggling to set up the 4  corners. Next setting up of the food. It is indescribably the pleasure I was getting from just laying out the table. Placing the containers wondering what should be placed closer to the idol and fretting over not having to spread out things too far. Finally table has been laid. Time to starting getting my beloved ready for the banquet.

The ritual of bathing the idol and offering various items is an act of love. The maternal feelings all brimming over while I bathed the idol as is prescribed by sanatan dharm. Every action being enjoyed , sketching an image to be enjoyed over and over again. Finally dressing him up in his pink and silver dress, with a pink turban with a trimmed peacock feather, pink beaded bracelets, golden necklace and a golden flute. Finally he is ready to be offered his meal. Placing the idol on its decorated seat , offering him fragrance, light, flowers, he is finally offered the food. and then beetle leaves or paan.

After offering a prayer , circumambulating , prostrating , I wish him a Happy Birthday. I thank him for being in my life and for giving me an opportunity to serve him.

After this I break my fast by consuming some of the prasad offered to my Lord. I am feeling elated, humbled by the experience.

Something I wanted to share with you all. Do try it. Such a beautiful experience , and once you've tried it , you would want to do it again and again.

Jai Shree Krishna.

My final list read like this

DRINKS

1. Masala Milk
2. Jaljeera
3. Gingerale
4. Buttermilk
5. Sol Kadhi

APPETIZERS/ FARSAN

6. Dhokla
7. Samosa
8. Batatawada
9. sabudana wada
10. mathri
11. ajwain khasta poori
12. Capsicum Pakoda
13. Chilli Pakoda
14. Green Chutney

SALAD

15. Mixed Green Salad

VEGETABLES

16. Paneer mewa dahi
17. Beans Upkari
18. Seetaphal/ Kashiphal
19. Methi Matar
20. Aaloo rassa
21. Lobia

ROTIS

22. Phulka
23. Ajwain Paratha
24. Aaloo Paratha
25. Besani Roti
26. Methi Thepla

RICE

27. Plain Rice
28. Vegetable Pulao
29. Khichadi
30. Pulyadore
31. Tomato Rice

DAALS

32. Mixed Daal
33. Arhar Daal
34. Rasam
35. Moong Daal
36. Kadhi

DAHI

37. Dahiwada
38. Palak Raita
39. Cucumber Raita

SWEETS

40. Rice Kheer
41. Sooji Halwa
42. Kesari Bhath
43. Moongdal Halwa
44. Sweet Poha
45. Motichoor Laddoo
46. Seviyan Kheer

FRUITS

47. Bananas
48. Apples
49. Pears
50. Kiwis
51. Oranges

DRY FRUITS

52. Almonds
53. Pistachios
54. Cashews
55. Raisins
56. Elaichi

 Finally Meetha Paan/ Beetel Leaves

8 treasure Soup

Some foods are a feast for multiple senses. This one looks gorgeous, smells good and tastes lovely. Its easy and such a simple dish

2 tbsp each of finely chopped carrots, beans, capsicum, celery, cabbage
2 tablespoons of corn
2 tblsp each finely chopped ginger and garlic.
1 tbsp olive oil
1 egg white
4 cups stock ( can use vegetable or chicken, but fresh stock. Cube will change its colour)
salt and pepper to taste
1 tblsp cornflour mixed with 2 tblsp water

Heat the stock , add in the corn and boil till cooked. Add in the carrots, beans, capsicum, cabbage , celery . Heat the oil and put in the ginger pieces, fry till golden then add in the garlic. As soon as the garlic smells waft out, add the garlic and ginger to the soup. When the soup boils add the cornflour paste. Stir till the soup thickens. Beat the egg white well , pour the egg white in a thin stream into the boiling soup while stirring all the time.

Garnish with grated carrots. Enjoy hot. 

Sweet Saffron Rice- Kesari Bhaath

The month of Shravan in the 5th month of the Hindu calender. This month comes  slap bang in the middle of the monsoon , starting around the end of July till nearly the end of August. This is a month of fasting and feasting. While women fast on the Mondays,  there are other fasts like Janmashtami . Apart from that there are also festivals like Raksha Bandhan , Janmashtami, Nag Panchami which are among the more popular ones.  This time of the year Nature is at its most cheerful best. Green is the dominant colour all around. Rain drenched trees and streets, refreshed souls and an overall joie de vivre seen associated with Hindu festivals and events , make this a favourite time of the year.

There are some snacks which are predominantly cooked around this month. Food is generally less spicy , pale and pleasant coloured foods , light in texture and easy to digest.

Here is one of my favourite snack, but can be served with meals or afterwards as a dessert.

1 cup rice, picked and washed. Soak the rice for half an hour then drain. Pure ghee - 2 tblsp, 4 green cardamoms crushed whole, 4 cloves, 2 1 inch pcs of cinnamon, 8-10 strands of saffron , soaked in 4 tablespoons hot water, 2 tablespoons of fresh desiccated or finely grated coconut, 1 cup sugar, 1 small pinch of salt, sliced nuts like pistachio, almonds, cashews. 

Heat the ghee in a heavy bottomed pan. Add the cloves, cinnamon and cardamoms. Add the rice and on a slow flame, saute the rice till its well coated with the ghee. add the salt, 2  cups hot water  , fresh coconut and the saffron water. Cover and cook on low heat till the rice is cooked. add in the sugar . Add 1/4 cup water and cook till the sugar dissolves. Sprinkle the sliced nuts and serve warm. 

Here I have also used a murabba or preserve made from ripe mangoes. If you use it substitute 1/2 the sugar with the 2 tablespoons murabba . chop the mango pieces finely in order to spread it throughout the rice.

This is a delicate and rich dessert. 

Ribollita

• 1 cup canned or fresh boiled black eyed beans
• 2 carrots peeled and sliced
• 3 firm red tomatoes chopped
• 3 stalks celery  finely chopped
• 2 onions chopped
• 4 garlic cloves chopped
• 3 cups vegetable stock
• 2 cups chopped kale
• 2 tbsp chopped parsley
• 1 tsp chopped thyme
• 2 tblsp olive oil
• day old bread/ ciabatta
• 1 tsp salt
• ½ tsp black pepper powder

Heat the olive oil. Add chopped onions and saute till light brown. Add tomatoes, garlic, carrots and celery. Cook till slightly mushy. Add in the  salt, pepper, thyme and parsley. Add in the beans and vegetable stock. Once the vegetables are well mixed, add the kale and cook for another 5 mins. Just before serving break the bread into small pieces and toss into the soup. Serve hot .

Butter Chicken

200 gms boneless chicken , washed and cut into bite sized pieces

50 gms of butter

1 large onion finely chopped

½ cup tomato paste

1 cup yoghurt

6 cashews

2 tblsp milk

¼ tsp each of turmeric powder  and garam masala powder

½ tsp kashmiri red chilli powder

2 tsp salt

2 Tbsp fresh cream

 Marinate the chicken with 1 tsp salt and the yoghurt. Keep aside for an hour.  Heat the butter and  saute the onions on a very low flame till light brown. Mix the dry spices turmeric, garam masala, red chilli powder  with 2 tbsp water. Add to the onions. Fry till butter separates from the paste. Add in the marinated chicken and fry for 10 minutes or till the yoghurt dries up. Add the tomato paste and salt. Cover and cook for 10 minutes. Grind the cashews with the milk till you get a smooth paste. Add to the chicken and stir well. Add ½ cup of water . Just before serving add in the cream and serve.  

Burnt Garlic Fried Rice

• 1 cup medium grain rice
• ¼ cup each chopped carrots, beans, spring onions, white cabbage
• 1 egg
• 2 tblsp finely sliced garlic
• 2 tsp salt
• 2 tblsp oil ( sesame or canola)
• ½ tsp black pepper powder
• 1 tsp light soy sauce.

Parboil the rice with 1 tsp salt. Drain and set aside. In a non stick wok or a frying pan, heat ½ tblsp oil. Beat the egg and add to the oil. Quickly stir it till the egg is well scrambled and cooked. Take off the pan and keep aside. In the same pan add another ½ tblsp oil and fry the garlic till brown. Keep aside. Heat the remaining 1 tblsp oil. Keeping the pan on high heat , add in the carrots and  beans . Add salt , pepper and soy sauce. Add in the rice . Add ¼ cup hot water , cover and cook. Lastly add the cabbage , spring onions and scrambled egg. Mix in the garlic and serve. 

Sweet and Sour Chicken

200 gms boneless chicken

½ cup of tomato paste

½ cup Chicken stock

2 tblsp vinegar

2 tblsp sugar

1 ½  tsp salt

½ tsp black pepper powder

2 tblsp corn starch

1 tblsp soy sauce

2 spring onions

1 tblsp oil

Wash and dice the chicken. To the chicken add in ½ tsp salt , 1 tblsp cornstarch, 1 tblsp soy sauce. Cover and let sit for half an hour. Dice the spring onions. In a bowl mix together the tomato paste, vinegar, sugar and chicken stock,

Heat the oil. fry the onion and the white stem parts of the spring onion. Add in the marinated chicken and toss till it turns light brown and opaque. Add in the sauce as mixed in the bowl. Cover and cook for 10 minutes. Season with salt and pepper. Mix  1 tblsp corntstarch with 2 tblsp water and add to the chicken. Stir till the sauce thickens. Add the spring onion greens just before serving. Serve with Fried Rice.

Gado Gado Salad

As all salads go, this one wins as my favourite salad. Its a bit fussy because of the dressing , but combines health , taste and visual appeal in one simply irresistible dish. I often eat it as a complete dinner along with a simple tomato soup. The dressing once made, keeps well for 2-3 days. So you can enjoy this salad once more. Aaaah.

Its basically a combination of cooked and raw vegetables. Its got crispness , its got crunch and the satiator of all cravings PEANUT BUTTER. You can use crushed roasted unsalted peanuts if you like instead. Every next person has a slight variation in the dressing of this salad. It does'nt matter, you may find your own variation by tweaking a couple of ingredients. I'm giving here my suggested dressing.

For the Dressing
2 tblsp Extra Virgin Olive Oil
1 tblsp Mango Chutney
2 cloves Garlic
1 Green Chilli
1 tblsp Lime Juice
1 tblsp soy sauce
a small bunch fresh corriander leaves
1/2 cup Chunky Peanut butter or Crushed roasted peanuts
salt to taste


Vegetables
Blanched French Beans kept whole and chilled
Blanched carrot juliennes as thick as the beans and chilled
Shredded cabbage/ chinese cabbage
Beansprouts
Sliced Tomatoes
Thick Cucumber Juliennes
Shredded Lettuce

I have not mentioned the quantity of vegetables , but roughly about 4 cups of all vegetables mixed is good.
Put all the dressing ingredients , except peanut butter/ peanuts , into a blender. Puree them. Mix in the peanut butter/ peanuts and give one short whip.
Mix the vegetables and pour the dressing on it. Serve without mixing. You can serve it with a boiled egg on the side or sliced tofu. A srprinkle of brown fried onions adds a nice flavour to the salad. 

Semiyan Kheer

No traditional Indian meal is complete without a sweet dish. This sweet is usually served with the meal as against like a dessert , served after the meal. Certain sweets are eaten with the special Poories or fried bread that is customary to any festive or special Indian meal. Hence we have the combination of Halwa Poori, Kheer Poori, Aamras Poori , all part of  the main meal. Kheer is typically a sweet with milk as a base. It is a semi liquid sweet where the milk is reduced and allowed to thicken once the other main ingredient has been  added to it. These could be boiled rice, roasted semolina, sliced almonds, sago , boiled sweet potato etc. It is included in some form in every offering to deities on festivals and auspicious occasions such as marriage rituals etc. 

·         1 cup vermicelli ( plain non roasted)

·         2 tblsp butter

·         2 cups whole cream milk

·         ½ unsweetened condensed milk

·         ½ cup sugar

·         a few drops of vanilla essence

·         1 table spoons raisins

·         2 table spoons sliced almonds

In a heavy bottomed pan melt the butter. Roast the semolina on a low flame till golden brown.Heat the milk , slowly add it to the vermicelli. Stir the vermicelli till they cook and the  mixture starts thickening . Add in the sugar and condensed milk. cook the mixture till the sugar has melted. Add the raisins, Reserve some sliced almonds for garnishing. Add in the rest of the almonds. Turn out into a serving dish. Cover and refrigerate till ready to serve. Can be served cold or warm. Garnish with sliced nuts.

Pumpkin Croquettes - Kabocha Korokke

Trust the Japanese to turn a simple vegetable into a party delight. This croquette is light, simple to cook, and absolutely delicious. Introduce your kids to the pumpkin dressed as a korokke and they will be hooked for life. 

·        3 cups of peeled and diced pumpkin
·        6 cloves garlic
·        1 onions chopped fine
·        1 tblsp olive oil
·        1 tsp salt
·        ½ tsp garlic
·        ½ tsp grated ginger
·        1 tblsp dark soy sauce
·        1 egg beaten ( if vegetarian make a thin paste with 2 tablespoons cornstarch)
·        4 tblsp cornstarch
·        1 cup of breadcrumbs  or panko crumbs
·        Oil for frying

 Heat a non stick pan and put in the olive oil. Saute the onions till golden brown, remove from heat and keep aside. In the same pan add in the diced pumpkin and , ginger and garlic. Cover and cook the pumpkin on low heat till they are soft and squishy. Using a ladle, mash the pumpkin well. Add in the soy sauce, salt, onions. Cook till the mixture dries and forms a lump.

Turn out the  mixture in a plate and spread out to cool. Once cool, divide into 8 portions. Roll them into little balls, flatten and form into uniform cutlets. 

Roll them in cornstarch and keep aside . Heat the oil in a deep skillet. . 

Dip the croquettes in the egg wash ( or the thin cornstarch paste)  ,

then roll into the breadcrumbs.

 Shake off any excess crumbs and lower into the hot oil. Once the underside looks brown, carefully turn over and fry till golden brown.

Serve with Mayonnaise or ketchup.

Sarson Ka Saag - to add recipe

A mnemonic for Punjabi food world over is the Sarson Da Saag and Makkki Di Roti. You merely mention the saag and roti to Punjabis anywhere in the world and their eyes will glaze over . Visions of yellow mustard fields, sounds of dhols and loud joyful singing are part of the hallucinations accompanied by the mention of Sarson Da Saag and Makki Di Roti. Add to it fresh homemeade butter and crumbly dry molasses and you are in food heaven. Punjabi food heaven . Here is a ticket to that very happy place

Ingredients:

• 1 bunch spinach washed and finely chopped (approx 250 gms)
• 1 bunch mustard greens washed and finely chopped (approx 250 gms)
• 1 green chillie
• 1 tbsp chopped ginger (or paste)
• 1 tbsp chopped garlic (or paste)
• Salt to taste
• 2-3 tbsps ghee (clarified butter)
• 1 large onion finely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Juice of 1/2 a lemon
• 1 tbsp maize flour

Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
Mash the greens mix well to make a course paste. Add the maize flour , mix well and add another cup of water. Cover and cook for about 15 minutes. Using a handheld blender , whisk the greens and flour mixture well.
In another pan, heat the ghee on a medium flame. When hot add the chilli, ginger and onion and fry till pale golden.Add the garlic .
Add all the other ingredients and fry till oil separates from the masala
Add the greens mix to this and stir till blended.

Serve with hot Makki di Roti , crumbled dry gud ( molasses) and generous helpings of white unsalted butter. Standby for the Oohs, aahs and balle balles.

 

Mango Halwa

Many a times just a little tweaking can transform a local staple into a universal delight. Here I have taken the much loved sooji halwa ( sweet sheera ) and used fresh mango pulp to turn this into a dessert most westerners go into raptures over. The trick is to not add too much sugar and allow the sweetness of the mango and the flavours of keasr ( saffron) , elaichi ( cardamom) and ofcourse the seductive fragrance of the mango to take over. 

Serves 4

v  ¾  cup semolina

v  1 cup boiling water

v  ½ cup mango pulp (sweet)

v  2 tblsp butter

v  2 green cardamoms crushed

v  8-10 strands saffron

v  Nuts and saffron for garnishing

In a heavy bottomed pan heat melt butter. Add in the semolina and roast on a slow flame till the semolina turns a pinkish shade.Crush the cardamom pods and discard the skins. In a large spoon, place the saffron strands and place the spoon over a very low flame till the spoon is well heated. Carefully move the saffron around till it feels a little hard. Take away from the heat and crush along with the cardamom. Add the boiling water to the semolina, add the crushed cardamom and saffron. As the semolina absorbs the water, add the mango pulp , cover and cook for 5 minutes on a very low flame.

When serving , warm the Mango Halwa , using an ice cream scoop serve the halwa in a small bowl, top with chopped nuts and saffron. Serve with fresh cream on the side. 

Roti Laddoo

What starts off a stale roti, end up as a nutritious delicious laddoo , which fly off the plate before you set them down. Its as easy to make as it is tasty to eat.

Here i have 4 small stale rotis. Stale rotis are dry and easily crumble. Just tear the rotis into small chunks and run it through a chopper or food processor. Just a couple of turns. What you get is crumbs like these.

To these crumbs add 4 tablespoons of powdered sugar and 1 tablespoon of soft ghee. You can add jaggery instead of powdered sugar. Just grate the jaggery and rub it into the roti crumbs before adding the ghee. Add a pinch of cardamom powder and a few sliced nuts. lift a fistful and pressing hard shape into small lemon sized balls.

Leftover arent left any more. Magic !!