THE RECIPE LARDER

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 was 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 traveling.

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 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 over rated 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 anytime 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 home town, 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 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 Maharastrian lady. It fired up my taste buds, made my eyes water, my nose run, but I craved more. That day I ended up over eating 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 learn’t), 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, omlette – 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 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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Zucchini flowers stuffed with goat’s cheese

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zuchini growing

It’s that time of the year, when the farm turns green once more. Flowers, fruits and vegetables, growing over red soil, makes my heart soar. The thought of walking around the gardens and randomly plucking what is ready to harvest, tasting ripe strawberries on the way back to the house – and planning in my mind, what to make with the mud encrusted produce in my hands.

pea shoots

Pea Shoots.

I planted Zucchini seeds this year, hoping we will get some fresh organic ones to eat. Frankly I am not a great lover of Zucchini. I was actually eyeing the flowers. I had eaten some delicious stuffed Zucchini flowers, in a restaurant long ago. These flowers are not available in Bombay markets. The only way to get hold of them was to grow them – so grow them we did.

zuchini flower

And grow they did –Oh! Boy. How they grew!! Wild and unrelenting. An entire plot is covered with various sizes of Zucchini. I was completely delighted to see huge Zucchini’s hidden amongst the foliage. Sunshine yellow flowers, curling under the leaves, nestled next to the vegetable.

 

The flowers are very very delicate. I had my camera and some more equipment in my hand, and bent down to pluck a flower. –And I damaged it. By the time I could stand up to see what I had pulled out, the poor little flower was almost wilting. I freed my hands, and did what the flowers wanted to me to do. Show them some reverence. We were only two if us, so I slowly, with great care, plucked 5 more flowers from the stems.

zuchini flowers

 

The flowers in themselves, have a soft cozy mouth feel, and a certain mild sweetness leant to it by the stamens. I had goat’s cheese at hand, so I decided to use that, with no additional flavouring.

stuffed flowers

I had to gently reach into the flower, (an not matter how careful I was, the petal tore at one end) and pull out the stamen. There is only one stamen per flower. Then I stuffed the cheese into the flower and gently, very gently closed the mouth. At this point the flower should not be handled too much. Just a gentle two fingered pinch at the mouth works. The cheese is a bit sticky, and will not come out, so this process is just for our satisfaction.

 

After this I dredged the flower in egg batter, and then in bread crumbs. I like the egg batter as it gives a lovely crisp edge. But I will also be giving you the recipe for eggless batter, which works just as well.

frying zuchini flowrrs

 

When you bite into soft petals, oozing with salty yet tart, goat’s cheese, and the mouth fills up with a party of textures, just close your eyes and savour the goodness of these sunshine yellow very seasonal, and very difficult to get – flowers.

close up pf finsihed flowers

 

zucchini flowers stuffed with gat's cheese

zucchini flowers stuffed with goat’s cheese

 

finished stuffed zuchini flowers

 

close up of finished flowers2

Zucchini flowers stuffed with goat's cheese
Print Recipe
Exotic soft flowers, tart interior and crunchy crumbly crust. Simple to make, yet so fancy it makes a party come alive. The sunshine yellow flowers will take a powerful hold over you.
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Zucchini flowers stuffed with goat's cheese
Print Recipe
Exotic soft flowers, tart interior and crunchy crumbly crust. Simple to make, yet so fancy it makes a party come alive. The sunshine yellow flowers will take a powerful hold over you.
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Ingredients
Egg batter
Eggless batter
Servings: people
Instructions
  1. Open the flowers delicately with two fingers, pinch the stamen and pull it out.
    Open the flowers delicately with two fingers, pinch the stamen and pull it out.
  2. Make oblong shaped rounds of Goat's Cheese, just a little smaller than the flower that you are going to stuff it in. Compact the cheese, to make it like a small lump.
    Make oblong shaped rounds of Goat's Cheese, just a little smaller than the flower that you are going to stuff it in. Compact the cheese, to make it like a small lump.
  3. Open the petals very gently, and pop the lump of goat's cheese inside the flower. Don't push and prod too much.
  4. Gently close the mouth of the flower. Be careful not to put too much pressure.
Egg Batter
  1. Whisk egg and milk together till it is just mixed. Do not over-beat.
  2. Transfer the crumbs in a shallow plate.
  3. Dredge the stuffed flowers in the egg batter, turning it continuously. The flower should only touch the surface of the egg batter. Do not drown the flowers.
    Dredge the stuffed flowers in the egg batter, turning it continuously. The flower should only touch the surface of the egg batter. Do not drown the flowers.
  4. Gently flick away excess egg batter and now coat the flowers in the breadcrumbs.
  5. In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.
    In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.
  6. Drain in paper towel. Eat immediately.
Eggless Batter
  1. Whisk the flower in ice cold water really well, so that no lumps remain.
  2. Dredge the stuffed flowers in the excess batter, turning it continuously. The flower should only touch the surface of the excess batter. Do not drown the flowers.
  3. Gently flick away excess batter and now coat the flowers in the breadcrumbs.
  4. In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.
  5. Drain in paper towel. Serve immediately.
    Drain in paper towel. Serve immediately.
  6. In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.
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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 grand parents, 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 soaks 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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Fried Garlic

By 7 Comments

It’s garlic again folks, and I am very excited to share this recipe with you.

This almost pedestrian cousin of onion (yes, it’s first cousins with onion, shallots and leeks!) can add flavour to almost any dish.

Freshly harvested garlic, drying in the sun.

Freshly harvested garlic, drying in the sun.

It has its own  health benefits benefits too. 

I love garlic, and it seems so does the world! There is a restaurant in San Francisco by the name of “The Stinking Rose”, which even serves garlic ice cream. I havn’t eaten there, but just for the sake of being a good foodie, I will definitely try it out once.

spicy fried garlic

spicy fried garlic

This dish was suggested by my mother in laws, gym instructor. It intrigued me to no end, so I decided to try it out the very next day. Simple, easy and one of the tastiest tidbits I have ever had with a drink. So much so that I forgot the drink and kept eating the fried garlic.

fried garlic. my new go to fa v cocktail snack

fried garlic. my new go to fa v cocktail snack

It’s one of the quickest most simple dishes to make. Try and get new garlic, with the pink/purple skin. It tastes much better, as it is fried with the skin on and the thinner the skin, the nicer it is to eat it.

Chillies can be added as per your taste – I love spicy food, and it tastes absolutely yum with whisky!

When you bite into it, its crisp and then the tender garlic hits your tongue and causes the taste buds to do a nice little jig. And then the salt and chillies ping inside your mouth and the entire taste makes you want to go on and on eating fried garlic.

on the rocks with fried garlic

on the rocks with fried garlic

I’m going to try these in scrambled eggs, cheese toast and pizza!

Try variations – With wasabi and light soy sauce. Black pepper and sea salt. Fry some green chillies with it!

Do let me know if  you try any of these variations. I would love to hear from you.

_MG_9070

 

fried garlic

fried garlic

 

 

Fried Garlic
Print Recipe
Super easy, super quick and super yummy!
Servings Prep Time
2/ 3 people 10 min
Cook Time
10 min
Servings Prep Time
2/ 3 people 10 min
Cook Time
10 min
Fried Garlic
Print Recipe
Super easy, super quick and super yummy!
Servings Prep Time
2/ 3 people 10 min
Cook Time
10 min
Servings Prep Time
2/ 3 people 10 min
Cook Time
10 min
Ingredients
For Frying.
Servings: people
Instructions
  1. Heat the oil till hot but not smoking. Set stove to medium heat.
  2. Fry cloves of garlic with skin on.
  3. When the garlic looks a tad brown take it out with the slotted spoon and blot on paper.
    When the garlic looks a tad brown take it out with the slotted spoon and blot on paper.
  4. Add salt and red chilly powder.
  5. Tah dah!! It's ready. Pour yourself a drink and enjoy! It tastes very nice warm. But I quite liked the taste when it has cooled down too. Something about piping hot and spicy, is not very enjoyable.
    Tah dah!! It's ready. Pour yourself a drink and enjoy! It tastes very nice warm. But I quite liked the taste when it has cooled down too. Something about piping hot and spicy, is not very enjoyable.
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