Chilly Gobi/ Dry Cauliflower Fry

 With the continuous snowfall (DC metropolitan area receiving 6-8 inches) and schools cancelled, I wanted to make some hot delicious food for the family to cheer up. After dinner, the kids are now tucked in and here I and my better half are watching "we're the millers" and getting ready for one more snow day!

Ingredients:

1/2 cauliflower
1 cup of all purpose flour( maida)
1/4 cup of corn flour
1/2 tsp of red chilly powder
oil for deep frying
salt as required

For the gravy:

1 red onion
1 capsicum(green bell pepper)
3 cloves of garlic chopped
1/2 inch of ginger chopped
1 green chilly chopped
2 tsp of soy sauce(dark soy)
1/2 tsp of crushed black pepper
1/2 tsp of red pepper flakes
1/2 tbsp of red chilly paste(Siracha sauce)
scallions for garnish 
1 tbsp of oil


Preparation:

1. Cut the cauliflower in to small florets. Cut the onion and capsicum in to small squares.
2. Prepare the batter -  First swift the dry ingredients together(all purpose flour, corn flour, red chilly powder and salt) and then add water. The consistency of the batter should be like dosa batter.

3. Add the cauliflower florets to the batter and then fry them in heated oil in the kadai. 

4. As the cauliflower turns golden brown,transfer to a plate.

5. Heat oil in the pan, add onion, capsicum, green chilly, ginger and garlic together. Saute well for 5 minutes in medium flame. 

6. Add the siracha sauce and soy sauce.Transfer the fried cauliflower to the pan. Then add black pepper and red pepper flakes and mix well.

7. Add the chopped scallions as garnish. Serve with roti/ naan.
 

Besan Laddu

  Besan Laddu can be made within 20 mins and I recently made it for the local Sai Baba temple on Thursday. It is a dry sweet and it has a relatively longer shelf life (2-3 weeks) if stored in an airtight container. 

 
Ingredients:

1 cup of besan/ gram flour
3/4 cup of sugar
1/2 cup of ghee
2 cardamom
Nuts for garnish

Preparation:

1. Dry roast besan in a heavy bottomed vessel, stirring continuously till they change color and sweet aroma comes. 
2. Add fine powdered sugar and cadamom to the kadai, mix well. Add warm ghee and stir them.
3. Allow them to cool enough to hold them and make lime sized balls
4. Garnish with nuts.

Aloo Methi

Methi (fenugreek) leaves is one of the leafy vegetables that is easily available in Indian grocery stores in the USA. Today I will share with you my version of Aloo methi. This can be a tasty side dish  for rotis and can be really good with side for rice dishes as well. 

Ingredients:

3 potatoes
1 large onion
1 cup of methi leaves
1/2 tbsp of sambhar powder
1/4 tsp of turmeric
1/2 tsp of cumin powder
1 tbsp of oil
salt

Seasoning:

1/4 tsp of mustard
pinch of asafoetida

Preparation:

1. Peel the potatoes and chop them in to small cubes. Microwave for 5 minutes along with water.
2. Heat oil in the skillet, add the seasoning. As the mustard sputters, add the onions (julienne cut) in to the skillet.                          
3. As the onions turn golden, now add the methi leaves(no stem) in to the skillet and saute few times. 

4. Add the potatoes, turmeric,sambhar powder and salt. Saute well and close the lid and allow it to steam.

5. Once the potatoes are cooked add the cumin powder. Switch off the flame as the potatoes are golden brown.

6. Methi aloo is ready. it can be served with sambhar and rice/ rotis.

Paneer Paratha

  Paneer Paratha is a type of stuffed Indian bread and is very popular in the Indian cuisine. Stuffed parathas can be made with several ingredients like potatoes, methi, cauliflower, spinach  etc.

Ingredients:

3 cups of wheat flour
1 cup of water 
1 tbsp  of oil
salt as required

Filling:

1 cup of shredded paneer
1 small piece of ginger
1/2 tsp of garam masala
1/2 tsp of red chilli powder
Handful of coriander leaves
Oil as required
Salt as required 


Preparation:

1. Mix the wheat flour, salt, oil and add water. Knead well enough to make a dough. Keep aside for half an hour.

2. Blend the ingredients for the filling together.

3. Make lime sized balls out of the dough, add the filling to it. Roll it out.

4. In a pan put little oil, fry the paratha on both the sides till it turns golden brown. Serve hot fluffed paneer paratha with raitha or pickle.
                             

French Bread Pizza

During the recent holiday season, my kids were getting tired of the usual Indian food and so I decided to try something different. The flat bread pizza is a comfort food in many European households. In my attempt to recreate this recipe, I tried to keep my focus on the balance of veggies, carbs and proteins without compromising the taste or flavor.

Ingredients:

2-4 French bread (available at costco or any grocery store)
Marinara sauce as required
Shredded mozzarella cheese
Parmesan cheese
4 cloves of garlic/ garlic powder
Toppings (olives, bell peppers, onions, paneer. You can add more variety if needed)
Salt and Black pepper

Preparation:

1. Preheat the oven to 375 degrees F. Cut open the bread in to two halves. If the bread is soft, keep the bread inside the oven for 5 minutes.

2. On the toasted bread apply the marinara sauce. 

3. Then add the chopped toppings. I used the fresh veggies as is. But if you like it sauteed, saute onions, peppers in the pan for 3-5 minutes.Then add the toppings to the bread.

4. Sprinkle some salt, black pepper and grated garlic. Cover the toppings with mozzarella cheese and Parmesan cheese.

5. Now keep the bread inside the preheated oven for 10-15 minutes. French bread pizza is ready.

Vada Kari/ Vada Curry

 Having grown in Chennai, Vada Kari has always been a delicacy which we relished both at home and at restaurants like Saravana Bhavan. Recently in Northern Virgina, I was able to relive some of those memories at Karaikudi restaurant and decided to share with my readers my version of this recipe. The spice level for this dish can be adjusted based on your tolerance levels.

Ingredients:

For the vada:
1/2 cup of Bengal gram dhal
1 tbsp of toor dhal
4 red chillies
1 sprig of curry leaves
1 tsp of cumin seeds
oil for deep frying

For the gravy:
2 chopped onions
2-3 large tomatoes
1 green chilly
4 cloves of garlic
1/4 tsp of turmeric
1 tsp of sambhar powder
1 tsp of garam masala
1/4 cup of coconut milk
coriander leaves for garnish
salt as required

Seasoning:
1 small stick of cinnamon
2 cloves
1/2 tsp of fennel seeds
1 tbsp of oil

Preparation:

1. Soak Bengal gram dhal and toor dhal for 2-3 hours. Grind them to a coarse paste along with red chillies and curry leaves. Add cumin seeds and salt to the paste. Make small vadas and deep fry in oil.

                                          
2. In a pan, add a tbsp of oil. Add the seasoning, as the nice aroma comes, add onions, garlic and green chilly. Saute well till the raw smell disappears. 

3. Puree the tomatoes and add the tomatoes and salt. 

5. Saute well, then add turmeric and sambhar powder.

6. Once the tomatoes become mushy, add garam masala and the vadas.  

6. Let it cook for 5 more minutes. Add the coconut milk and coriander leaves and bring it to boil. The dish is ready!

Carrot Halwa

             Happy new year to all my readers!

               

  

 Ingredients:

2 cups of shredded carrots
2 cups of milk
2 pinches of cardamom
1/4 cup of sugar 
2-3 tbsp of ghee
cashew nuts and raisins for garnish

Preparation:

1.Add a tbsp of ghee to the thick bottomed vessel, add cashews and raisins to roast.
2. Then add the shredded carrots to roast for 5 minutes. Add warm milk to the pan and mix well.
3. Keep stirring till the moisture is absorbed and the carrots are well cooked.
4. Add sugar and cardamom to the pan. Stir well and add the remaining ghee.
5. Carrot halwa is ready. Very simple and very delicious to taste!

Mango Pachadi

  Raw mangoes are commonly used in South Indian cooking. The tangy taste can be either be a subsitute for tamarind (another common ingredient) or can be used by itself for their unique flavor. In this recipe, I have tried to make a thick stew which can be a great accompaniment for several dishes. Hope you enjoy it as well!

Serves up to 4 people
Preparation time:35 minutes

Ingredients:

1 raw mango
1 tbsp of sambhar powder
1/4 cup of jaggery
1/8 tsp of turmeric
1/4 tsp of mustard
1 sprig of curry leaves
1 tsp of oil
salt as required

Preparation:

1.Cut mango in to small cubes. Cook mango along with cup of water. Add turmeric, sambhar powder and salt. Bring it to boil. 
2. As the mangoes are half cooked, add the powdered jaggery.
3. Allow the mangoes to cook till they are soft. Heat oil in the different pan and add mustard. As the mustard crackles, add curry leaves.
4. Saute and transfer the seasoning to mango. Serve with rice and can be an accompaniment to kuzhambu/ sambar.

Ragi Adai

Ragi also known as finger millet is a common grain in India. Growing up, ragi used to be a staple- although as kids, we rarely liked the flavor. As I became more aware of the nutritional value of this grain, I developed an affinity towards ragi and wanted to introduce to my household. Towards that effort, I have tried making ragi adai which I will be sharing with you!  

Ingredients:

1 1/2 cup of ragi flour
1 chopped onion
3-4 green chillies
1 sprig of curry leaves
handful of chopped coriander leaves
handful of chopped spinach 
water as required
oil as required
salt as required


Preparation:


1.Add chopped onion, green chillies, curry leaves, coriander leaves and spinach to ragi flour. Add salt and water to ragi to chapathi dough consistency. 

2.Apply oil to a sheet and take a orange sized ragi dough. Press them gently with fingers to spread them.

 
3. Heat the tawa, transfer slowly. Add 1 tsp of oil as it turns brown, using spatula turn to the other side. Allow it to cook really well in medium flame. Ragi adai is ready. Serve with coconut chutney.

Rava Pongal/ Rava Semia Pongal

Recently I visited my cousin's house and was introduced to this recipe. I was impressed both by the taste and texture and wanted to share with my readers. This dish can be relished either as a tiffin or for dinner. Hope you enjoy it as well!

Ingredients: 

1 cup of rava/ sooji
3/4 cup of semolina
4 cups of water

ghee(optional)
pinch of turmeric
oil as required
salt as required

For seasoning: 

8 cashew nuts
8-10 whole black pepper
1 tsp of cumin seeds
1 tbsp of finely chopped ginger
10 curry leaves
pinch of  asafoetida powder


Preparation:


1.Add the rava and semolina to the skillet and dry roast them. As they turn golden brown, transfer to a plate.

2.Crush the black pepper for spiciness. Heat the oil in the pan and add the seasoning in medium flame. As the cashew nuts turn golden brown and the cumin seeds sputters, add water.

3.Bring it to boil. Add the rava, semolina, turmeric and salt to the boiling water, stirring continuously.

4.Close the lid for 10 minutes in medium flame. Mix well. Serve with chutney/ sambhar. 

Green Peas Peanut Curry/ Pattani Kadalai Porial

  This dish is dedicated to my friends who are peanut lovers! In this curry I have exclusively used peanuts and  green peas along with relevant spices. Peanuts when cooked as a whole gives a unique texture which is neither hard nor very soft and that could be the main attraction of this dish - and with the spices this dish becomes irresistible. 

Ingredients:

1 cup of green peas
1 cup of peanuts
2 large tomatoes
4 cloves crushed garlic
1/4 tsp of turmeric
1/2 tsp of red chilly powder
1 tsp of coriander powder
1 tsp of channa masala
1/2 tbsp of oil 
1/2 tsp of fennel seeds
coriander leaves for garnish
salt as required

Preparation:

1.Soak peanuts for 2 hours and pressure cook peanuts and peas with enough water. 
2.Chop the tomatoes and crush the garlic. Heat oil in the skillet and add fennel seeds. Saute till nice aroma comes, then add tomatoes and crushed garlic. Saute well till the tomatoes become mushy.
3.Now add red chilly powder, coriander powder and salt.Then add the cooked peanuts and green peas and 1/2 cup of water. Close the lid for 10 minutes and allow the gravy to thicken.
4.Add channa masala and coriander leaves to the skillet.
 Serve with rice/ roti.

Dum Aloo

    I tried a different version of Dum Aloo for my daughter's birthday get together a few weeks ago and it came really well. Due to my friends' positive appreciation, I was overwhelmed to post this recipe.

Ingredients:

15 baby potatoes
2 medium onions
3 large tomatoes
1 tbsp of ginger-garlic paste
Handful of cashew nuts
1 1/2 tsp of red chilli powder
2 tsp of coriander powder
1 tsp of cumin powder
1 tsp of amchur powder/ dry mango powder
1 tsp of fennel seeds 
2 cloves
1 cardamom
1/2 cup of yogurt
1 tbsp of chopped coriander leaves
oil as required
salt as required

Seasoning:
 
2 bay leaves
2 small pieces of cinnamon stick
2 broken red chillies

Preparation:

1.Pressure cook (2 whistles) the baby potatoes and peel the skin. Poke them with fork.

2.Shallow fry the potatoes to golden brown on the pan with little oil . Keep it aside.

3.Fry the onions translucent and grind them along with cashews, fennel, cloves, and cardamom in to a paste. Add 2 tbsp of oil to the preheated skillet and add cinnamon, red chillies and bay leaves. 
4.As nice aroma comes, add onion paste and ginger-garlic paste. Saute well till raw smell disappears. Fine chop the tomatoes and add them to the pan along with the remaining spices.
5.Saute in medium flame till the tomatoes become mushy. Add salt and the potatoes and beaten yogurt. As the gravy starts bubbling, add amchur powder.
6.Stir for 2 minutes. Garnish with coriander leaves. Serve with roti/ naan or puri.

Karamani Sundal

Being a vegetarian household, I rely on various lentils to provide a balanced diet. Black eyed peas is a common legume available widely both in India and the United States. I experimented with this lentil to make a sundal and my kids loved the dish!

 

Ingredients:

1 cup of black eyed peas/karamani
2 green chillies

1 tsp of cumin seeds
1/2 inch of ginger

1/2 tbsp of grated coconut  
1/4 tsp of mustard

oil for seasoning
salt as required

Preparation:

1. Soak karamani for overnight and pressure cook them with salt.

2.Grind ginger, green chillies, cumin seeds and coconut together. Add little oil to the pan and add mustard. As the mustard sputters, add the ground mixture. 
3.Saute for a minute then add the  cooked karamani. Mix well and cover the lid.
4.Karamani Sundal is ready to be relished.

Vazhakkai bhajji/Plantain fritters

Vazhakkai bajji reminds me of Marina beach in Chennai. Growing up in Chennai, we used to visit the beach and this snack brings back nostalgic memories. It is a great evening snack and can be used as a accompaniment for coffee or tea.

Ingredients:

1 plantain
1/2 cup of besan
1 tbsp of  rice flour
1/2 teaspoon ajwain
1 tsp of  red chilly powder
pinch of asafoetida
1 tbsp of club soda
1 tbsp of heated oil
Salt as required
Oil for frying

Preparation:

1.Peel the outer skin of plantain and make thin slices. Mix besan, rice flour, ajwain, red chilly powder, asafoetida, club soda and salt along with water to dosa batter consistency. 
2.Add the plantain pieces and coat them well with batter.
3.Heat oil in the skillet. Once the oil is hot, add the heated oil to the  batter. Then put the plantain pieces carefully in to the oil.

4. Turn to the other side as they turn golden brown. Fry in medium flame. 

5.Vazhakkai bhajji  is ready.Serve with chuney/ tomato ketchup and of course tea or masala chai .