THE RECIPE LARDER

Tawa Ka Tikla

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Tawa ka Tikla

This is a classic dish made by Marwaris. It’s healthy, wholesome and extremely satisfying. As a kid, I took it for school lunch almost three times a week. It’s made with whole wheat flour, so – healthy!! Ghee – good fats! Ajwain – great digestive. Whats not to like. And it’s yummylicious to boot!

The name Tawa ka Tikla is derived from the fact that it is made on a tawa (girdle) and there is no roasting on direct fire – like the normal roti’s and chapattis. The other Tikla we make is fried in ghee. Lethally tasty – that one too!

When we were growing up, we had no gas stoves at home. We were as organic as it could get. The food was cooked on a mud stove, and charcoal was used to light the fire. Of course, the kitchen got as black as well -soot, but Oh My! the food that we ate had an aroma which no smoke machine can impart. All fresh, earthy and hearty!

The stove was large and there was additional place around to keep the ready food. All the dal, rice and veggies were kept in that area. It would be hot and therefore kept the food also piping hot. No reheating, no microwave. The chapati was made directly on coal – no smell of gas and no artificial flavours. The cook would dust off the soot, liberally dribble homemade ghee and serve it to us. And nowadays, we crave “wood-fired” pizza!!

My grand mom’s man Friday would clean the stove after every meal with water, washing away all remnants of food, leaving the place clean and shiny. We needed no pest control. The hot stove would allow no cockroaches to roost. The burnt coal was converted to ash, and that was used to wash the vessels. We had to recycle before it became a fancy word.

Once every few months the man Friday, would lovingly renew the stove with fresh mud and fill up the cracks and crevices.

The simple grub was nourishing and rich and healthy. I still maintain that I hated the veggies because it was insipid at it’s best. But that was the fault of the cook and not the system. I have still not eaten that kind of dal and chapati ever again.

My sister still makes this dish – Tawa ka Tikla. I had forgotten all about it until one day I got a longing and craving to eat this ghee laden yummy snack. I could eat only one, but back in school it was a staple and I could polish off a whole lot with pickle, in the name of lunch.

It’s very simple to make. It can be cooled and kept in an airtight container for a week plus.

SOME NOTES:

Enough ghee should be put into the dry ingredients so that the flour when closed into a fist stays intact and does not fall down and disintegrate like powder.

Warm water should be used to make the dough. Add it slowly, making the consistency a bit rubbery. Each flour quality reacts its own way, so a little more or less water might have to use, than specified in the recipe.

Please don’t try to go easy on the ghee. It’s a very indispensable ingredient and if you are following the latest health trends, – then – ghee is a vital and important fat and should be consumed in restrained quantities.

The holes are made, so that the Tikla does not puff up, and gets firm and semi-crisp, as you keep pressing and cooking it.

While rolling the dough, if it’s too sticky and is cracking and breaking up, it means that the dough needs more flour and a dribble of water. Add little at a time according to consistency.

Here is the video

 

It’s an excellent and nutritive dish for kids tiffins, to keep as a quick snack. Top it with hummus, a mix of cucumber tomato kachumber, serve it with hot garlic chutney, with dry potato veggie – Just go for it. Dig in!!

I hope you make it and enjoy it. Cheers!

Tawa Ka Tikla
Print Recipe
Made with whole wheat flour, this traditional Marwari dish can take the place of a quick lunch, or a satisfying snack.
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Tawa Ka Tikla
Print Recipe
Made with whole wheat flour, this traditional Marwari dish can take the place of a quick lunch, or a satisfying snack.
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Servings Prep Time
12 - 15` pieces 10 minutes
Cook Time
15- 20 minutes
Ingredients
Servings: pieces
Instructions
  1. Mix all the dry ingredients and give it a good whisk
  2. Heat the ghee mildly. You should be able to dip your finger into it.
  3. Add the ghee, and mix it well
  4. When the dough is held in your fist, it should not disintegrate and should hold for a few seconds.
  5. Once its mixed well, slowly add the water.
  6. Do not add it all at once
  7. Keep adding the water and keep kneading.
  8. The dough should be such that it's easily rollable, and not break when its being rolled.
  9. So if it breaks while rolling add a tspn or so of whole wheat flour and a dribble of water.
  10. This happens because the flour is not consistent in quality. Your flour could be different from mine. It could soak more water or less.
  11. Once the dough is ready, knead it on the counter.
  12. Make small balls and keep aside
  13. Roll each ball, on the counter into a small roti.
  14. Do not make it very thin. The video gives you an estimation.
  15. Once all the rotis are rolled, set the girdle on medium heat.
  16. Keep the ghee ready.
  17. Keep a ladle ready, which can help you press and flip the tikla.
  18. Once the girdle is warm, put the roti on it. You can put as many rotis as you like, as long as there is place for them to be flipped and not bang into each other and break.
  19. Once the girdle down side is semi cooked (see video), flip it.
  20. Add ghee to the top and to the sides (see video)
  21. Poke holes with the same spoon. Do so gently. It just needs some air perforation and does not need to go all the way through totally.
  22. Keep pressing and flipping.
  23. Do so till both sides are caramel brown.
  24. At this point it will be soft. It will harden a little more when it cools down.
  25. Blot on a kitchen towel.
  26. Keep cleaning your girdle intermittently, before cooking another lot, otherwise the left over oil will smoke and char your tikla.
  27. Serve hot, with mirchi (green chilly) ka or nimbu (lemon) ka achaar (pickle)
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Rum Wale Aloo – a la Ajit.

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My friend Ajit invented this absolutely unusual recipe on the spot.

 

the husband and Ajit

We were all in Mahabaleshwar, wondering about the dinner menu. Naan and Kaali Dal were already in the picture, and he volunteered to make an Aloo (Potato) veggie. This jovial, happy – go – lucky, man waltzed into the kitchen at 10 am, fiddled around with pots and pans, and waltzed back out. Then at 7 pm, he took a stiff drink of whisky in his hand, asked for a bottle of rum, (leaving me wondering, as to how we will get him off the kitchen floor and into bed!!) and marched into the kitchen again. I confess to taking a few peeks into the kitchen, just to check if he was still standing. The one time I peeped in, I saw him drain the bottle of Rum into the pan of simmering potatoes. I heaved a sigh of relief, and went about my business grinning, impatiently waiting to taste these crazy Rum laden potatoes.

Rum Wale Aloo – a la Ajit

I really don’t need to tell you how good it was, because I know as soon as you read the recipe you will definitely want to try it at least once. After that, you will be hooked. And all those who eat it with you will be hooked. I have already made it thrice in a span of three weeks, and I am a very very happy person when mealtime arrives.

This dish takes a little bit of planning, a little bit of sweat and a great deal of Rum. I really suggest you make it just the way I have mentioned. Everything that Ajit, has put into this Rum Wale Aloo – a la Ajit – has a purpose and imparts some sort of flavour.

Get hold of the smallest potatoes you can. And please see that all of them are approximately the same size. This way, they will all cook uniformly.

Marinate it for an at least 6 hours. I did a huge boo boo, last week. I was asked to make this recipe for a friend’s party and so I marinated the potatoes, a night before to make it next morning, only to realise that I have miscalculated the dates. It was not due for yet another day. I just said a fervent prayer and popped the potatoes into the fridge and let it marinate for yet another 24 hours. So in all – 36 hours of deep marination. Whoa! It cooked faster, tasted bloody good and it did not smell like over worn socks.

So yay!! Go for it – marinate it for as long as you can.

Besides a long marinating time, it also takes a little while to cook. I would suggest good Jazz music in the background (Why Jazz? – well it just seems to set the right tone for this dish! All sultry and seductive. Something good waiting to happen!) A good drink in the hand, and a happy go – lucky nature like the inventor of this dish.

 

Oye Ajit – Cheers!!

Enjoying a Cigar, after hard days work.

 

 

 

Rum Wale Aloo - a la Ajit
Print Recipe
Marinated for hours, drenched in black rum, cooked patiently on slow fire - to be eaten with grins and smiles!
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Rum Wale Aloo - a la Ajit
Print Recipe
Marinated for hours, drenched in black rum, cooked patiently on slow fire - to be eaten with grins and smiles!
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Servings Prep Time
6 pax 20 minutes
Cook Time Passive Time
1 hour 8 + hours
Ingredients
Marinade for Potato
Initial Tempering
Final Tempering and Ingredients
Garnish
Servings: pax
Instructions
  1. Wash the potatoes very well. Poke holes in all the pcs, with a fork. Please see to it that all sides of the potato are poked
  2. Mix all the ingredients of the marinade into the curds. Mix well.
  3. Toss the potatoes into the marinade. Mix it well and keep covered in a refrigerator for 8 hours.
Making the final dish
  1. Pour the oil in a wok (kadhai), and set it on medium to high flame.
  2. When the oil is hot, but not smoking, add the ingredients of the intitial tempering. Cover it so that the flavours retain within the oil
  3. In exactly 30 to 40 seconds, open the lid and take all the tempering material out. Leave the oil inside the wok.
  4. Reduce the flame.
  5. Add the hing, and within seconds add the onions.
  6. Fry onions really well. Keep stirring. They should become brown but not burnt. This will take appx 25 to 30 minutes.
  7. Pound the garlic, ginger and green chillies in a mortar pestle, and add to the onions.
  8. Add the turmeric, corriander powder, salt and red chilli powder as well.
  9. Fry well.
  10. Drain the potatoes from the marinade. Keep the marinade aside.
  11. Add the potatoes. Mix well.
  12. Cover the wok, and leave the potatoes to steam. This should take appx 25 to 30 minutes again.
  13. Keep mixing once in a while so that it does not stick to the wok.
  14. When the potatoes are cooked, take off the cover and add the marinade.
  15. Mix well and let the marinade dry up.
  16. All this while the fire should be at medium to low. Keep it this way.
  17. When the marinade has cooked and dried up add the rum. (finally!!)
  18. Let it cook coating the potatoes by stirring and tossing.
  19. The colour will turn black.
  20. When the rum reduces to half, add the lime juice and tomato puree.
  21. Toss and mix well.
  22. When the tomato cooks, take off the fire. You will know its cooked when it does not smell raw anymore.
  23. Garnish with corriander leaves and serve hot with any form of Roti.
Recipe Notes

This dish requires patience. But your patience will be well rewarded when your palate tastes the punch of rum with the soft but spicy potatoes.

Use the hing liberally. If its very good quality you may reduce it a little, but its store bought use the entire specified amount.

Be careful with the salt. The marinade already has salt, then you add some more while cooking.

Please use all the ingredients as specified. The longer you marinate the potatoes, the faster it will cook. If you want some gravy (this is just coated in the rum and onion gravy - not a runny gravy), then add appx 1 Cup of water in the end, after the tomato cooks. Give it a good boil and you are ready to go.

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Palak Kebab

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Palak Kebab

Another shout out from my daughter, for this recipe. I had made it for their friends when they were here and it was polished off in no time.

Well, many a good news hovering around me. The daughter got into Yale, my cooking classes have taken off and this darned blog has got fixed. There were some major issues, so all those of you who tried to come back for your favourite recipes and found gibberish in the ingredient section, my apologies. My very profound and heartfelt apologies. It could have got fixed earlier, but as usual, I was travelling.

I was in Mahabaleshwar, a small quaint hill station a few hours from Bombay. I have a home and a farm there, so this time the 12 days I stayed there, I ate off the farm, played with the new pup and chilled with my best friend Nishi.

We cooked, ate and drank!

We would wake up in the mornings, sit in the sun, (it was cold there!), and sip our tea and coffee. Then after a leisurely breakfast, we would put face packs (moisturising ones – like I said it was Brrrrr!) and jabber away for an hour or so. By the time the watch thought of turning both its hands to 12 – we would be sitting with our afternoon drinks – again yakking away to our hearts’ content. It was the most idyllic holiday one can have.

I plucked fresh Spinach, from the field and made this ultra easy and very delicious recipe. It needs very little preparation time. I have cooked it on a non-stick, with very little oil, but if you have a large party you can easily fry it in oil. I did it for the kid’s 21st birthday party and it vanished into mouths as soon as freshly fried plates were put in front of them.

cocktail snacks

I have also made a video, for a quick look-see. The first video I made was not “good enough” and my niece and son insisted I work a little harder and produce a better one. Well, they are not all that happy with this one either, but I lack patience so there is for all to view.

Unfortunately, I am not able to load the video here because of (temporary – I will fix it asap) data restrictions. But here is the Facebook URL

FACEBOOK URL FOR VIDEO OF PALAK KEBAB

and there is the google drive URL.

CLICK HERE FOR GOOGLE DRIVE LINK

I hope you will see the video and try the recipe. It makes for great cocktail snacks, lunch box sides, or sides.

Promise to get back with a recipe soon. I’ve been tardy!

 

 

Palak Kebab
Print Recipe
Quick and easy, with minimum fuss and preparation. Great as cocktail snacks.
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Palak Kebab
Print Recipe
Quick and easy, with minimum fuss and preparation. Great as cocktail snacks.
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Servings Prep Time
3 /4 Pax 30 minutes
Cook Time
15 minutes
Ingredients
Garnish
Servings: Pax
Instructions
  1. Soak the dal for 30 minutes.
  2. In a mortar and pestle, pound together the chilles, garlic and ginger.
  3. Wash and chop the spinach into very fine strands.
  4. Bring water to a boil, and boil the Spinach for a 2 / 3 minutes.
  5. Wash and grind the soaked dal into paste with as little water as possible. Preferably no water.
  6. In a non stick skillet, add a appx 1 Tbspn oil.
  7. Add the ginger, chilly and garlic paste. Fry till it is brown.
  8. Add the onions, and fry till brown.
  9. Now add the Dal paste, and again fry till it forms lumps and all the water has evaporated.
  10. Now add the spinach and mix and cook till incorporated.
  11. Add the cottage cheese/ ricotta cheese. Break it and sprinkle it all around for a better mix.
  12. Mix till incorprated.
  13. Add the cashews, garam masala and salt.
  14. Mix well and take off the fire on a plate to cool.
  15. Oil your hands and make small rounds, appx the size of a small lemon.
  16. Flatten it. Repeat with the entire mix.
  17. In a skillet add appx 1 Tbspn oil and cook the kebabs, pressing it and turning it till it browns on both the sides.
  18. You can also fry these kebabs in oil.
  19. Serve hot, sprinkled with chaat masala and garnished with onions. Serve with a corriander chutney.
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Sailani Dal

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Being Indian, and bought up on typical desi meals, Dal has been a staple dish served over lunch and dinner. After years and years of eating dal – Dal tadka, Gujarati Dal, Dal Langarwale, Kaali dal, etc etc, all felt so mundane – so overrated and so damned boring. At some point, I just lost faith in Dal!!

At a wedding recently, I saw the tag read Sailani Dal. Now that sounded completely new and something I had never heard of, let alone eat. I timidly tried a spoon, hoping my boredom towards dal would not bias my taste. My eyes sprang open, and my mouth instantly watered for more. I quickly filled up a soup bowl and made a meal of the dal.

The taste, the different flavours stayed in my mind for the longest time. It’s like one of those right moments when you read, smell or taste something, your senses just inhale it and push it deep into your conscious mind, keeping that memory forever fresh. And at any time when you bring it to your mind, it feels like it happened only a few moments ago.

Completely besotted, I went online for a hunt for the word “Sailani”. What was it? Turns out, it was the Maharaja of Sailana who invented this recipe. The Sailana’s hail from the Indian, Princely State of Madhya Pradesh. They were avid foodies and revamped recipes not only from their hometown but from all over India. In the 1980’s a book of their recipes was published but is no longer available easily.

The dal itself is super easy to make. Even the ingredients are minimal. The recipe calls for Toor (Arhar – Split pigeon peas). I urge you to use the best quality spices while making the Sailani Dal. Eat it with rice, or roti – it’s up to you. But eat it you must-

 

PS_ dedicating this recipe to my baby girl Kanak, who sits far away in the USA. She had loved this dal when I made it for her. HEY! Kanak – do try this out and send me pictures. KISS KISS!!

Sailani Dal
Print Recipe
Flavourful and by far the tastiest and easiest dal you could make.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Sailani Dal
Print Recipe
Flavourful and by far the tastiest and easiest dal you could make.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Soak the dal for 30 minutes. Wash well and drain the water.
  2. Add haldi and hing, along with 1 Cup of water and add to pressure cooker.
  3. Boil the remaining water, and keep it very hot. Set aside for use later.
  4. The cooked dal should be thick, not thin and watery.
  5. When completely cooked, place a heavy bottomed pan on medium fire.
  6. Add the oil and ghee.
  7. When hot, but not smoking, add the cloves and garlic.
  8. Sauté for a few minutes.
  9. Add the dal. Add the balance hot water.
  10. Add the salt and let it cook till it starts to boil.
  11. Add the kasuri methi and cook for a few minutes more.
  12. Serve hot.
Recipe Notes

The dal tastes better if cooked atleast 2 hours before it is consumed.

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Mirchi ka Thecha

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I first had this fiery crushed green chilly mixture, many many years ago, made by a Maharashtrian lady. It fired up my taste buds, made my eyes water, my nose run, but I craved more. That day I ended up overeating my lunch because I wanted to keep eating more and more of this spirited dish. Over ate lunch because one cannot have this just as it is by the spoonfuls. You have to eat it with some sort of roti or rice.

Non heat eaters – REFRAIN!!

 

My taste buds start craving this, as soon as December starts fading away. The best spicy green chillies, come around January first week, and these make the best Thecha. I went hunting in the farmers market and came upon a lady selling only chillies. Luster green, shinning chillies. I did not have my camera with me ( a lesson learnt), else it would have made a very evocative and vocal picture.

This is a very quick recipe. Eat it with traditional, dal chawal, roti, khichdi, omelette – just about anything. If you are game to experiment – add to Kachumber, any vinaigrette, in yoghurt for a raita mix — let loose your imagination.

I used a mix of spicy and less spicy green chillies. You can use the entire lot as spicy green chillies, or less spicy ones. The less spicy chillies, will not give it the punch, but hey if you cannot stand too much spice, at least you will get a taste of this amazing chutney.

If you are allergic to the spice of the chillies – oil your hands before chopping, or wear gloves. If  I have any sweat on my face, the vapour of the chillies sets my face on fire. I always, always use help for chilly chopping. If I have to do it myself, I use kitchen scissors.

This stays well in the refrigerator for a month or two. Use a clean spoon to take out as much as you need, (each time), and nothing will happen to it.

Enjoy! And do write back and tell me how you liked it.

 


Mirchi Ka Thecha
Print Recipe
Fiery, spicy, highly addictive chutney/ pickle.
Servings Prep Time
500 grams 20 minutes
Cook Time
15 minutes
Servings Prep Time
500 grams 20 minutes
Cook Time
15 minutes
Mirchi Ka Thecha
Print Recipe
Fiery, spicy, highly addictive chutney/ pickle.
Servings Prep Time
500 grams 20 minutes
Cook Time
15 minutes
Servings Prep Time
500 grams 20 minutes
Cook Time
15 minutes
Ingredients
Servings: grams
Instructions
  1. Wash and dry the chillies.
  2. Cut each chilly into three pieces. The larger ones cut into four.
  3. Heat the oil, in a heavy bottomed pan, large enough to hold all the chillies.
  4. Add the jeera and rai and let it splutter.
  5. Add the hing and curry leaves. When the curry leaves crackle, add the garlic and coconut, and sauté well, till it browns a bit.
  6. Add the chillies and cook for 10 odd minutes - till it looses a little of its original colour.
  7. Add the salt and vinegar and cook for 5 more minutes.
  8. Take off the fire and cool down completely.
  9. Blend in a mixie, using pulsing action. Do not over blend and make into a chutney. Keep it coarse. Pieces of chillies should be seen.
  10. Store in sterile jars.
  11. Refrigerate. Shelf life is appx 1 to 2 months.
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Aamba Haldi on Goat’s Cheese toast.

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amba haldi

amba haldi

This is something my grandmother used to have on her table, every winter – with big chunks of garlic and green chillies. This tart, sour mix tastes absolutely amazing with Indian meals. Try it with khichadi, roti, rice and dal, anything.

I made something completely off beat with it though. This is how it happened – I had guests coming over for dinner, I had fresh goat’s cheese on hand, and I love goat’s cheese, – And – I was bored of serving the same old goat’s cheese with the quintessential caramelised onions, or roasted veggies. So I looked in the fridge and saw my freshly made amba haldi.

I ran the tastes of both goat’s cheese and amba haldi in my mind, and thought it was worth taking the risk. I served it with great trepidation and waited with baited breath for feed back (no I had no time to taste it before serving it! – in any case I had already liked the pairing in my head!)

amba haldi on goat's cheese toast

amba haldi on goat’s cheese toast

Everyone liked it. They loved the taste. And thank God, because it was very offbeat and very risky to serve something so bizarre!

Amba Haldi, is basically fresh white turmeric or mango turmeric. This is the yellow slices you see. The orange one is new turmeric. Ordinarily these two go together in this very traditional Indian pickle, optionally along with garlic and green chillies. It’s available in the onset of winter, and makes for a good healthy pickle which also works to build your immunity.

amba haldi with garlic and green chillies, in lemon juice

amba haldi with garlic and green chillies, in lemon juice

Amba haldi, tastes sour and tart. A lot like raw mango; even without the lemon juice decoction. Turmeric – well most of us have turmeric as a spice in our food. It really has no taste, but the raw turmeric does. It has an odd piquant taste, not very strong. Not something you need to get used to like truffles. It’s just a very different taste. I cannot liken it to any other flavour I have had.

Scrape the skin with a sharp knife, as the peeler will take away too much of the flesh. The skin is so thin and new that scraping with a  sharp knife is good enough. Be careful as the turmeric will colour your hands yellow. It needs a load of lemon juice. Adding garlic and chillies is completely your call, as is adding salt. We Indians, any case eat a lot of salt in our diet, so I skipped it in my amba haldi pickle.

amba haldi on goat's cheese toast 5

pile on the amba haldi as per your taste

pile on the amba haldi as per your taste

It hits the market as soon as the weather starts getting pleasant and the skin feels a bit dry! Also, try and get the fresh green peppers. I will give you the recipe for that real soon.

Enjoy and do send me feedback about this very off the beaten track combination.

 

Aamba Haldi on Goat's Cheese toast.
Print Recipe
Sour, tart amba haldi with soothing goats cheese.
Servings
4 -6 people
Servings
4 -6 people
Aamba Haldi on Goat's Cheese toast.
Print Recipe
Sour, tart amba haldi with soothing goats cheese.
Servings
4 -6 people
Servings
4 -6 people
Ingredients
amba haldi
goats cheese toast with amba haldi
other stuff
Servings: people
Instructions
  1. Scrape the amba haldi and fresh turmeric and dip in cold water to clean remnants of peels
  2. Slice into long thin slices (juliennes)
  3. Put the juliennes and the optional green chillies, garlic, salt in the glass jar.
  4. Top with lemon juice
  5. Keep in sun for 2 days (optional). You can also just leave it outside at room tempreture
  6. Use after two days.
  7. Can be served as a pickle with meals. Referigerate.
For the goat's cheese toast
  1. Slightly toast the baguette slices
  2. Add a good thick layer of goat's cheese (appx 2 tbspn) and spread it.
  3. Add juliennes of amba haldi on it. Do this just before serving, as the goat's cheese will get stained yellow. Add as many juliennes as you would like.
  4. Some people will not be able to have too many at a go, while some might like a load of it. You could leave it for your guest to add at their discretion. Though I wouldn't do that. Forcing them to try atleast a slice, with a few pieces would be ideal.
  5. You could leave some of the amba haldi in a bowl for people to add more if they so desire.
Recipe Notes

To keep your amba haldi fresh and uncomtaminated till it's over, always use a fresh clean and dry spoon to take it out of the jar. If you need to take out some more after the first round, use another spoon. We normally keep our spoons on the counter, where it either mixes with something else, or gets contaminated via the surrounding air and its bacteria.

Remember - each time a new spoon. And don't leave the spoon inside the jar.

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How to roast corn.

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roasting corn

Firstly – apologies for a late blog. I have been stubbornly trying my hand at making a video. (Sometimes a 7 sec video does the work of 70 words!) You will see the videos – its a clumsy first effort – but its there! And I refused to sit and refine it further as I was too impatient to get this post out!

It’s the monsoons in Western India, and corn grows like a rapidly thriving weed in this season. Our farm in Mahabaleshwar (Mahabaleshwar is known for corn) is throwing them out by the bushels. Unfortunately, my corn loving daughter is in the throes of digging our skulls and bones in the Caribbean. The husband travels around too much and the son and mom are not too fond of corn.

 

(Check out the anatomy of a cob of corn.)

Nevertheless, the way we roast the corn is something I wanted to share with you. (btw – I looked up the word roast in the thesaurus. It has a completely different meaning than what I am trying to do to the corn!!)

During the monsoon, every corner has a street vendor selling corn. We were in the market in Mahabaleshwar and saw this new technique. It takes longer, but the corn gets less burnt and tastes way sweeter.

The corn is peeled off all its layers, except the last. The silk (long strands) stays inside that layer. Then over hot charcoal, the corn is cooked, turning it repeatedly, along with the last layer of the husk (leaves). What happens is that the corn inside starts getting steam cooked, and the sweetness of the silk (the long thin strands) and the flavour of the husk (leaves) permeates into the kernel.

Once the leaf layer, burns off, you will start seeing the kernels. The corn might burn a bit if you are not careful and if the flame is too high (as it did when I shot the video!). So one has to be a bit careful here.

After the last bit of husk and silk are burnt off, and you feel the corn has cooked (press a kernel and check) you can manually peel away the rest of the (now semi-charred) husk.

almost done corn

Your corn is now ready to eat.In India, we rub this corn with a slice of lemon, dipped in salt and red chilly powder. While rubbing the corn, squeeze the lemon wedge into the corn. You can make it as tart and as spicy as you like. This is a typical street style corn on the cob.

I make this very often for the husband. But this time around I made Mexican style street style corn (next on the blog).  The son had taken us to an excellent restaurant in San Diego, called Puesto. Mexican food bug bit me hard there. The menu was so very different from the typical Nachos, and Burritos. There is another dish that I have to put up on the blog soon – Street style fruits. I was very reluctant to let go of the water glass they had served it in. Bits of the spicy tangy mix was left over and I wanted to push my face in and lick it clean. I think letting go of the glass was as difficult as letting go of my kid when she first went to kindergarten.

Its the season to walk hand in hand with your partner or kid, get wet in the rains and munch on a hot spicy corn on the cob, straight from the street vendor. Go do yourself this favour – immediately!!

Then bring back home some corn and try roasting it my way too! How you eat it is up to you!  😛

 

 

 

How to roast corn.
Print Recipe
Sweet corn, over a hot charcoal grill ..... what's not to like??
Servings Prep Time
1 person 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
1 person 15 minutes
Cook Time
5-10 minutes
How to roast corn.
Print Recipe
Sweet corn, over a hot charcoal grill ..... what's not to like??
Servings Prep Time
1 person 15 minutes
Cook Time
5-10 minutes
Servings Prep Time
1 person 15 minutes
Cook Time
5-10 minutes
Ingredients
Servings: person
Instructions
  1. Start the charcoal grill. When flames are medium high peel the cob, till the last layer of husk (leaf) remains on the kernels.
  2. Start roasting the corn on the fire. Keep turning the cob repeatedly.
  3. Once the husk starts burning off, your corn might burn so be careful and turn the corn faster.
  4. Check a kernel to test for doneness.
  5. If you think the corn is ready, manually remove the left over husk and silk. Be careful, it might be hot.
    If you think the corn is ready, manually remove the left over husk and silk. Be careful, it might be hot.
  6. Mix the salt and red chilly powder.
  7. Dip the wedge of line into the salt and chilly mix and rub into the cob, squeezing the lime a little all along the way.
  8. Serve hot on a thick wad of husk - the Indian way of eating it.
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Puran Poli

By 2 Comments

Aloha! From Maui – Hawaii!

It’s been a busy happy week for us. Our daughter graduated with double majors in History and Anthropology! What a ceremony and what a delightful time for us proud parents. A huge bunch of us attended her graduation – her grandparents, brother, parents and her many many loyal friends. We hooted and cheered, and of course, her dad n me wept quite openly.

Will post pictures soon……! It’s all in the camera right now, and we are vacationing in Hawaii!

 

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puran poli

puran poli

It’s a recipe from Rekha once more. Rekha of the serene nature and yummy cooking!

The recipe is really tedious for the first time. But once you make it (and you will – again and again, I promise you), it will become easier and easier.

puran poli - cooked to perfection

puran poli – cooked to perfection

The trick is in the dough. Once you have got that right, everything falls into place as easily as a beer in a glass.

She made it on a plastic surface, but she said using a banana leaf gives amazing results. “The flavour of the leaf seeps in”, she said.

I have given the measurement for the water, but each flour behaves differently from the other. Some soak up too much water, while others use less. Use the water little at a time, till you get the right consistency. I have put up images and videos for the same.

Stack Of Puran Poli

Stack Of Puran Poli

Without further ado – here is the recipe.

the filling of the poli

the filling in the poli


Puran Poli
Print Recipe
A little work, but the final dish will have you dancing.
Servings Prep Time
15 pieces 30 minutes
Cook Time
45 minutes
Servings Prep Time
15 pieces 30 minutes
Cook Time
45 minutes
Puran Poli
Print Recipe
A little work, but the final dish will have you dancing.
Servings Prep Time
15 pieces 30 minutes
Cook Time
45 minutes
Servings Prep Time
15 pieces 30 minutes
Cook Time
45 minutes
Ingredients
For the filling
For the dough
For making the poli
Optional
Servings: pieces
Instructions
The filling.
  1. Wash and boil the channa dal, till it is well cooked. It should not be over cooked. The grains should look whole, and when pressed with a spoon should smash.
  2. Once cooked, leave it to drain completely. No water should be left in the dal.
  3. Deseed the cardamom pods and smash the seeds in a mortar.
  4. In a heavy bottomed pan, add the drained dal, jaggery, cardamom pods and desiccated coconut. Stir and cook for 5 minutes, till the jaggery just melts.
  5. Scrape out on a plate and let it cool.
  6. Once cool, blend it in a heavy duty blender. Blend little at a time. The mixture will be very dense and you might think of adding a little water. DO NOT DO IT. Be patient.
  7. Make 35 gm oblong balls.
For the dough.
  1. Make a sticky dough using a little water at a time. Keep your hands oiled, using the oil mentioned in the ingredient list. Do not pour the oil in the dough mixture. PLEASE SEE THE VIDEO AT THE BOTTOM OF THE RECIPE FOR THE DOUGH TEXTURE.
  2. Once the dough is kneaded, let it rest for 15 minutes.
  3. Make 25 gram balls.
Filling
  1. Take the dough balls and flatten them into a 2 inch diameter circle.
  2. Take the balls made with the filling, and roll in into an oblong shape. It should look way larger than the dough ball.
    Take the balls made with the filling, and roll in into an oblong shape. It should look way larger than the dough ball.
  3. Put the filling into the ball and start pushing the filling into the ball, gently but firmly. At the same time keep pushing the dough over towards the top of the filling. Basically the dough has to engulf the filling. PLEASE SEE VIDEO NO 2 AT THE BOTTOM OF THE RECIPE FOR INSTRUCTIONS ON HOW TO FILL THE FILLING INTO THE DOUGH.
  4. Once the filling has gone into the dough, cover the top with a twist of the dough and pat it into a 3 inch circle. KEEP YOUR PALMS AND FINGERS OILED. (I'm glaring at you when I say that!!)
How to roll the poli
  1. Oil the banana leaf. If you are not using a banana leaf, you will need a 15 inch square of food grade plastic.
  2. Keep spreading the poli till it is really thin and you think now it will break. PLEASE SEE VIDEO NO 3 AT THE BOTTOM OF THE RECIPES FOR INSTRUCTIONS.
Cooking
  1. Heat the non stick pan. Keep the flame / intensity to medium high.
  2. Ladle a teaspoon of ghee into the non stick pan.
  3. Gently lift the poli off the banana leaf and put into the non stick pan.
  4. Spread another spoon of ghee all around the poli
  5. After a few minutes lift and turn the poli. The non cooked side will now be touching the non stick pan.
  6. Add another spoon of ghee and take off the fire, after 3 odd minutes.
  7. The filling is dry and the flour used for the dough is greedy for ghee. You may add as much as you require or as less. But remember, that hot poli eaten with a small spoon of hot ghee spread on it tastes the best.
  8. Serve warm with ghee and red chilli chutney. (See previous blog!)
    Serve warm with ghee and red chilli chutney. (See previous blog!)
Recipe Notes

 

 

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Mango and Milk

By 4 Comments

I am off to the USA tonight – for 3 weeks. My daughter, backbone and sounding board, graduates in a few days. Life has come on a full turn for us very very proud parents. From a broken toothed sweet child, we see an independent, perfect-toothed young lady in her graduation gown, entering a brand new phase of life. I will put on a few pounds of pride weight on the 28th of May 2016!! Congratulations Kanak Somani. We love you!

Kanak loves this dish, and much as I would love to take some mangoes to USA, and make it for her, I have no intention to get delayed meeting my babies (the son meets us too!)  because of food and customs issues!!

mango milk - aka aam doodh

mango milk – aka aam doodh

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Are you overdosed with Mango yet?? C’mon – it’s such a limited season. How can I refrain from posting these recipes? But this is the last one – I promise! And it’s the best one.

mango milk

mango milk

Mango milk – or Aam doodh as we call it in Hindi – was described to me by one of my favourite people – Manjari. Sister to my husband, and sister of my heart! I have always been a fan of milk. Of FULL FAT milk!! According to me, any other milk other than full fat should be fed to the calves. Watery skimmed milk is blemish to the world of dairy. I grew up drinking glasses and glasses of milk. I hated eating – it was a waste of time. Drinking milk, on the other hand, was quick and it was tasty. Till much, to my angst, I had to stop. I could no longer digest those copious quantities.

milk

milk

But once in a while, I still crave milk. And when that sweet Manjari mentioned this recipe I had to try it out. I make it once in a while during the mango season. And when I feed myself spoonfuls of mango soaked and rose water fragrant milk, I close my eyes and imagine my milk drinking days. I relish every single drop and spoon.

mango milk

mango milk

The tantalising flavour of mango, and milk with sugar and rose water can take you to a paradise like a garden, where the flowers are in full bloom, the wind balmy on your face and a small spring singing next to you. Bees are humming and butterflies that sit close to you, take off with a small flap of their wings after having their fill of nectar. The sun shines bright, through the shade of a mango tree. The fragrance of slowly ripening mangoes satiate your senses and send you to lethargic sleep. And when you wake up, you are pleased to no end!

Sigh!!!

Such is the charisma of this quick dish.

Whoever invented this recipe deserves a standing ovation and a lifetime supply of mangoes. And when mangoes are out of season, the supply will be of milk! This person should never be wanting off any of this two food, for the rest of her life!

Enjoy! Do let me know how you liked it.

PS: Mango milk uses Rose or Screwpine water. Please don’t mix water with essence. Water is an extract of the flower petals. It’s natural and organic. Essence is potent and most times has a chemical like aftertaste. So if you do use essence, use just a few drops. Vanilla essence will overpower the taste of mango, whereas these flower waters lend it an amazing balance.

More information on Screwpine Water here.

 

Mango and Milk
Print Recipe
Charming mango and milk dish.
Servings Prep Time
1 person 10 minutes
Passive Time
4 hours
Servings Prep Time
1 person 10 minutes
Passive Time
4 hours
Mango and Milk
Print Recipe
Charming mango and milk dish.
Servings Prep Time
1 person 10 minutes
Passive Time
4 hours
Servings Prep Time
1 person 10 minutes
Passive Time
4 hours
Ingredients
Servings: person
Instructions
  1. Add sugar to the milk and stir to dissolve it. Use a large container. The milk will chill faster, and you need to dip your hand into it for a later step.
  2. Chill.
  3. Peel and cut the mango into cubes. Keep aside.
  4. Take the seed of the mango, and dipping it into the milk with your hands, rub all the pulp into the milk.
  5. Stir and add the mango cube.
  6. Add the rose or screwpine water and stir again.
  7. Chill for 2 hours minimum. The flavour of the rose/screwpine water seaps in, as does that of the mango pulp and pieces.
  8. Serve chilled.
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Mango Curry – Fajeto

By 8 Comments

While growing up, we lived in this huge rambling and wild compound. The coconut trees far outnumbered the humans. Everyone was equally immersed in the neighbours’ life, as much as their own. Without exception, every evening we kids met up at 4 pm and were dragged home at 8 pm, by parents who had to spell out dire consequences if we delayed leaving our playmates to come home. We cycled, played hide and seek – a complete torture for the person who was the “den”! The game went on forever because someone or the other always got the better of him. Our compound was massive, with many many hiding places. And new ones were found every day.

We had a fish pond, which was religiously cleaned one Sunday a month, and in summer vacations. We lived by the sea, so horse riding, football, cricket were our favourite pass times.

Well – now that I have drowned myself in serious nostalgia, I might as well get to the point, before I sit down to write childhood memoirs of Appu!!

Mango Curry

Mango Curry

Our neighbours were 2 boys and their parents. Sweetest most friendly people alive. Of course, the boys had to torture us time and again, which they did with glee and wild abandon. We are all grown up now and treat each other with respect, but I loose all semblance of maturity when I eat anything at their home. Aunty (the sainted mom, who handled two, very naughty boys) still cooks. We very unabashedly invite ourselves to their dining table every once in a while. Right down from the chapati to the pickles have hitherto unknown flavours and fragrances.

mango curry

mango curry

Yesterday I passed by their home, and the redolent aromas emitting from their kitchen window made my stomach growl. I had to stop by for a quick chat, and had a taste of the mango curry  –  or as the Gujrati’s call, it _ Fajeto. I think I must have gone into a trance for a bit! Mango exploding with a bit of ghee and a high taste of asafoetida! This was made by the wife of one of the boys (ah! alright Men now!) – Smita. And … well, I think the staircase to food heaven starts right there!

I made it today for lunch, it turned out amazing. I took her permission and am now publishing it in the blog.

mango curry

mango curry

Don’t wait up too long. The mangoes are perfect right now. Use ALPHONSO only. As far as I am concerned all other mangoes are not mangoes. They are frauds! Duplicates! Imposters!

Very easy, very quick and very tasty! You will make it again and again!

Mango Curry - Fajeto
Print Recipe
Made very quickly, eaten up as fast! Will leave you salivating for more!
Servings Prep Time
3 - 4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
3 - 4 people 10 minutes
Cook Time
10 minutes
Mango Curry - Fajeto
Print Recipe
Made very quickly, eaten up as fast! Will leave you salivating for more!
Servings Prep Time
3 - 4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
3 - 4 people 10 minutes
Cook Time
10 minutes
Ingredients
To blend together.
For the tempering
Add while cooking.
  • 1 Tspn heaped Sonth (Dried powdered ginger)
Servings: people
Instructions
To make the mixture for blending.
  1. Squeeze out the pulp of both the mangoes. Using your hands, squeeze and rub the pulp from the seed also.
  2. In a bowl, add the pulp, curds, besan and water, and blend well using a hand blender.
Tempering
  1. To a heavy bottomed pan, add the ghee.
  2. When the ghee heats up (don't let it smoke), temper the cumin seeds.
  3. When you get the fragrance of the tempering seeds (see that the seeds dont burn), add the ginger chilly paste and fry for a few seconds.
  4. Add the curry leaves (be careful, it might splatter).
  5. Add the hing, and quickly pour the blended mixture into the pan.
  6. PLEASE NOTE CAREFULLY - from now onwards till the curry boils, keep stirring the curry continuously. It doesn't have to be vigorous. The curry might split and / or stick to the bottom and give it a burnt taste. PS - It's actually quite easy. Just be a pro and keep stirring it.
  7. After a few minutes add the salt. Keep stirring.
  8. After another few minutes, add the sonth.
  9. Keep stirring till you see big bubbles rise to the top.
  10. Still keep stirring. At this point I thought my curry had split, but not so. So don't get worried if you see small little pieces of now mango coloured curd floating around.
  11. Keep stirring till it boils vigorously.
  12. After one big large boil, take it off the heat and serve hot.
Recipe Notes

Smita said it goes best with Chapati and vegetables, as a side dish. I had it with rice. For my husband's birthday today, I plan to serve it as a small shot of soup. So many versatile ways to use it.

I was thinking of adding a little extra besan, to thicken it. Or maybe I could thicken it with corn flour - and then roll some baked sweet potatoes in it and serve it. how about with fried tofu?

To jazz it up a little, you could increase the spice quotient in the ginger chilly paste, or add a few dashes of red chilli flakes.

I think it will taste amazing with sticky rice too, in a hot bowl with some sesame seeds and crushed roasted peanuts.

mango curry shots

mango curry shots

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mango curry

mango curry