THE RECIPE LARDER

Cheesy paprika beans – by Rekha

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Cheesy paprika beans - by Rekha
Print Recipe
A quick easy and super tasty recipe by Rekha, one if my favourite cooks in this whole wide world. Best part about this recipe is that it can be used as a dip or a main.
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Cheesy paprika beans - by Rekha
Print Recipe
A quick easy and super tasty recipe by Rekha, one if my favourite cooks in this whole wide world. Best part about this recipe is that it can be used as a dip or a main.
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Ingredients
Servings: pax
Instructions
  1. Char the corn, pepper and jalapeno.
  2. Take the corn kernels off.
  3. Chop the charred peppers and jalapeno and keep aside.
  4. Skin and finely chop the tomaotes.
  5. In a pan, add the oil. When hot add the onions and saute for a bit till onions are translucent
  6. Then add the ginger garlic paste and saute till a bit brown.
  7. Add the chopped green chillies and saute again.
  8. Now add the chilli paste and saute once for for appx 2 minutes.
  9. Add the skinned tomatoes, and saute till it becomes a bit pulpy and mashed. Add water and let it cook till completely mush. Add the salt.
  10. Add the charred and chopped peppers and the jalapeno and saute for a bit.
  11. Now add the corn and mix well.
  12. Then add the cheese and stir till it melts completely and incorporates with the other ingredients.
  13. Add the olives stir and turn off the fire.
  14. Add the beans and mix and incorporate everything together.
  15. This can be served on toast, on cream cracker or salted biscuits, on sourdough etc. Can be served as a starter or a main dish.
Recipe Notes

 

My mami (Rekha) is my backbone and my best friend. All that I have learnt in cooking and about cooking is from her. She has this fabulous gift – she opens her pantry cupboard, randomly pulls out ingredients and makes the most amazing dish you could never have thought of. Some ingredients you would not even imagine cohabiting well together. And the best part is that all these dishes are simple, and can be made really quickly. What I find most amazing is that she rarely ever repeats any dish!

For this post, I asked her to come up with one of her creations. We were in Mahabaleshwar, with odds and ends and luckily I had all the things she wanted for this dish. I tried it and it was as usual flawless.

 

At this point, when things are going all over the place, I really want to express my gratitude for having her in my life. We have had such wild, hilarious and at times intense moments together. Life has been very good because she existed in it. Her laughter is so infectious, her dancing so enjoyable and she sparkles wherever she goes.

I love you mami, and may we do more wild things together soon!

 

About the recipe :

Char the corn and peppers very lightly. We don’t want black stuff coming onto the dish. The purpose of charring is to draw out the juices and not burn it. Once charred, scrape off the few black skins that have burnt completely.

Olives gave an excellent tang to the dish. If you don’t have sliced olives, just pit the ones you have and slice them. Add them last like I have shown in the recipe. It does not cook and leaves the slight sour and crisp taste at every bite.

Skinning the tomatoes is a must. It mashes super well into the mix and leaves behind no fiber. It looks better also, than pieces of skin floating around in a otherwise neat looking, colourful dish.

Jalapeno is optional if you don’t like heat. But do not reduce quantities of any other ingredients.

It can act as a main dish, just serve with toast. Or serve it on cream cracker biscuits or on sourdough. Garnish with some chilly flakes and I would also recommend a hint of finely chopped chives.

Any cheese which melts and does not clump is good. I used normal Britannia cheese mixed with a little left over Britannia Cheeza (pizza cheese mix).

 

The Trick: in this recipe is that, each time you add an ingredient, sauté it for a bit. Take your time, the flavours just swell up and burst.

I hope you like this recipe. Do tag us on our insta page. #therecipelarder

PS: the dish in the video and pictures were made on two different days. Same recipe - different cheese.

Cheers!

YOUTUBE LINK to recipe :   https://youtu.be/uXKI5UPpY-s

 

 

Recipe Video here:

 

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Beetroot Carpaccio with Tamarind Redution Vinaigrette.

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Beetroot Carpaccio with reduced Tamarind Redution.
Print Recipe
Thin veils of roasted beetroot, a fusion tamarind reduction and goats cheese. A salad made for cosy afternoons.
Servings Prep Time
3 pax 15 minutes
Cook Time Passive Time
1 hour - plus 30 minutes
Servings Prep Time
3 pax 15 minutes
Cook Time Passive Time
1 hour - plus 30 minutes
Beetroot Carpaccio with reduced Tamarind Redution.
Print Recipe
Thin veils of roasted beetroot, a fusion tamarind reduction and goats cheese. A salad made for cosy afternoons.
Servings Prep Time
3 pax 15 minutes
Cook Time Passive Time
1 hour - plus 30 minutes
Servings Prep Time
3 pax 15 minutes
Cook Time Passive Time
1 hour - plus 30 minutes
Ingredients
Servings: pax
Instructions
  1. Preheat oven to 200 Deg F.
  2. Wash the beetroots well and scrub it.
  3. Enclose the wet beetroots in foil and place in the middle rack of the oven. This should take appx 1 hour.
  4. Soak the tamarind in hot water and leave aside for appx 30 minutes. Use only as much water to soak the tamarind. Do not use excess water.
  5. Soak the chillies and seeds and black pepper together in a bowl, with hot water. Keep aside for appx 30 minutes
  6. After appx 30 minutes, mash the tamarind and strain the juices with a strainer. Throw away the pulp (or use for marination) and keep the juices.
  7. In a grinder, grind to paste the strained tamarind, chillies, seeds and black pepper.
  8. Heat some oil in a pan and saute the tamarind and red chilly paste.
  9. Add salt and the 2 tbspn water and let it cook for appx a minute.
  10. Set aside to cool in a bowl.
  11. ASSEMBLY: (see video) 1) Place the leaves on the plate. 2) Arrange the beets in a circle on the leaves. 3) Smear scantily, the reduced tamarind vinaigrette. 4) Place blogs of goats cheese on the smeared beets. 5) Repeat again with the beets, then tamarind reduction and goats cheese, till all the beets are over.
  12. Garnish with piped cheese cream and more salad leaves.
  13. Serve totally chilled.
Recipe Notes

I have been a wee bit obsessed with all things carpaccio for a bit. Those thin, almost translucent slices of veggies fascinate me. These thin veils, with their dressing or sauce, melting in the mouth – the whole experience just makes me feel so good. I mean how can something so thin leave behind an explosion of flavors?

 

Goat’s cheese is my all time favourite cheese, snack, and go to for balance in taste. Tamarind is one of my favourite sour sides, and a very underrated variety. When have you heard of tamarind being used as a salad vinaigrette and yet it’s a kin of the oft used balsamic (sort off!!)

 

I don’t want to gabber too much, because you really need to go check out the recipe and make it. Now is a good time to experiment huh?

 

Please do tag us on #therecipelarder on insta and facebook, with pictures if you make this recipe.

 

Cheers!

Check out the video here

 

 

 

 

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Amla Chutney

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Amla Chutney
Print Recipe
A quick, easy and healthy chutney, to serve with - everything!!
Servings Prep Time
100 gms 10 minutes
Passive Time
5 minutes
Servings Prep Time
100 gms 10 minutes
Passive Time
5 minutes
Amla Chutney
Print Recipe
A quick, easy and healthy chutney, to serve with - everything!!
Servings Prep Time
100 gms 10 minutes
Passive Time
5 minutes
Servings Prep Time
100 gms 10 minutes
Passive Time
5 minutes
Ingredients
Servings: gms
Instructions
  1. Add all ingredients to a grinder and grind to a paste
  2. Serve with lunch, dinner, pakodas, snacks, etc.
  3. Refrigerate for up to 4/ 5 days in a closed container
Recipe Notes

Bangalore is always a green and refreshing break for me. This time I was there only for a day, but I took the time to wander around in the garden. My friend Nishi and me saw our Amla tree flourishing with green gorgeous star shaped fruits.

The ones we have growing in our garden are not the traditional variety of Amla. We have a variety called Harpharouri in Hindi, or Malay gooseberry or Tahitian gooseberry. But as tasty and as edible.

 

You can of course and must use the Amla found in market. No point going on a hunt for this particular kind!

We had met after a long time, so we spent the entire day with each other. It was time for some drinks and snacks, and I must say that the Amla Chutney went well with everything - masala papad, pakodas, rice crisps, chips. We had some of it for dinner too, with our chapatti and veggies.

It's really simple to make. Takes only a few minutes. The only time consuming part would be the de seeding of the Amla. It's healthy. The Amla gives you a shot of Vitamin C (who does'nt need an extra shot of that huh?), the sesame seed has calcium and the chillies build immunity not to mention add a super zest to the whole thing.

Do send me comments. What did you eat it with? How did it taste? 

Cheers and Ciao till we meet again.

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Turkish Eggs

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I did it!! I finally learnt to poach eggs! And I have the very attractive legendary, Nigella Lawson to thank for it!

Turkish Eggs.

It’s actually so simple that it’s scary. But trust me, its really easy! I know what you must be thinking!! Nah! you say! I get it! I have no count of the number of eggs reduced to broken yolks and litres of water bubbling with broken scattered albumin! But one look at this recipe, and I can guarantee that you will be willing to try poaching eggs and you will succeed!

turkish poached eggs

This video / recipe will banish all myths about vinegar in the water, or swirling the water into a vortex, or that you need special skills to make this dubious poached egg!

When you break the egg in the water the white will move away. But as it cooks the white remembers it’s DNA and goes up and envelopes the yolk again. It’s quite interesting to note this, and reminds us to  never fail to be amazed by nature and all things natural.

This has become my favourite meal in a bowl. It’s quick, easy (yes! it is!) and super super tasty. Specially when you get to the last part where the egg yolk breaks and mixes with the curds and butter sauce! Then – it just melts in the mouth setting off a palate explosion!

I really have not much more to say in this post because you really have to taste it to know how strangled for words it will leave you!

turkish eggs

Go for it! And message me with pics!!!

Cheers!!

 

IMPORTANT: Do go through the notes section of the recipe for hacks and tricks!

 

Turkish Eggs
Print Recipe
Soft poached eggs, hung garlicky curd and chilli butter sauce!
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Turkish Eggs
Print Recipe
Soft poached eggs, hung garlicky curd and chilli butter sauce!
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Ingredients
Servings: pax
Instructions
  1. Hang the yoghurt / curds for 3-4 hours
  2. Transfer into a bowl, and add salt and half (ie 1/2 tspn) garlic
  3. Mix well and keep aside
  4. In slow to medium fire, set the water to boil.
  5. While water is heating, break one egg into a seive
  6. Let the extra albumin strain away
  7. Transfer gently to a cup
  8. Add half tspn lemon juice and keep ready
  9. When large bubble break to the surface of the water, reduce the fire and transfer the egg gently into the water.
  10. Poach the egg for 2 to 3 minutes
  11. Gently take it out with a slotted spoon and drain excess water
  12. Transfer on top of the curds
  13. Similarly poach the second egg.
  14. Set a pan on slow fire and, set the butter to melt.
  15. Add balance 1/2 tspn garlic and chilli flakes.
  16. Just before taking off fire add the olive oil
  17. Drizzle over the eggs
  18. Garnish with chives
  19. Enjoy with a point of toast.
Recipe Notes

Notes for perfect poached eggs:

  • The egg should be refrigerated or at least an hour before making the poached eggs.
  • Lemon juice is a must.
  • Do strain the extra egg white, it makes a difference.
  • There is no need to put vinegar in water and to make a swirling vortex. Instead the vortex and swirling water breaks the egg white and makes it into a streamy mess.
  • The water should not be rapidly boiling. If it is bring it down again to a point where large bubbles burst to the surface. Not too many bubbles, just one to three bubbles. This is the right time to slide the egg into the water.
  • Don't be in a hurry and bring up the heat. Let the egg cook slowly over 2 to 3 minutes.
  • Slotted spoon is a must. It helps drain excess water. No one wants hot water over yummy cook curds.

 

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Corn Pulao

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There is something about the farm  in full bloom, the birds happy with themselves, bees humming, butterflies swarming around, and our two dogs furtively chasing away the monkeys (who want to uproot our vegetable patches!). The entire happy cycle of nature makes my soul sigh in satisfaction.

This season we got bushels and bushels of corn from our farm in Mahabaleshwar. And strawberries. And radish.  And beans. And cauliflower!! And so many other small batches of pure organic vegetables. The taste and inherent sweetness of the freshly plucked organic vegetables is a  world apart from what we get in cities.

We had freshly plucked corn, and we all decided to have Corn  Pulao.

Fresh corn, fragrant rice, a one pot marvel.

This is a really simple recipe, very easy prep and damn tasty to boot! Just before adding the rice, you will realise that the corn looks so good, and it tastes and smells good too. At this point you can easily not add the rice and serve it as a veggies with any kind of roti! (we almost did that, as the smell was making us go crazy – and we were fast loosing patience).

Serve it with yoghurt and papad! Or eat it plain! You can easily increase or decrease the spices. What I have written in my recipe is not a very spicy version. The yoghurt, balances the spices.

Fresh rice Pulao, made with organic corn.

I hope you like the recipe as much as all of us did!

PS: here is the link to the youtube video to make your life a tad easier!

Cheers and Ciao!

 

 

Corn Pulao
Print Recipe
Easy one pot Corn Pulao, full of fragrant spices.
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Corn Pulao
Print Recipe
Easy one pot Corn Pulao, full of fragrant spices.
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Servings Prep Time
4 Pax 15 min
Cook Time Passive Time
25 min 30 min
Ingredients
Servings: Pax
Instructions
  1. Take the corn grains off the cob.
  2. Heat oil. When spluttering add the cinnamon, green cardamoms, cloves, black pepper(optional), and bay leaves one by one.
  3. Roast well, then add chopped onions.
  4. When translucent and semi brown, add the garlic and ginger.
  5. After a minute, add the green chillies.
  6. Now add the turmeric and red chilli powder.
  7. Fry for a while till the (spices) masalas all mix together.
  8. Add the corn and toss and mix well.
  9. Now add the hing water and mix it all together.
  10. Add salt and fresh corriander.
  11. Add the yoghurt, and mix into the corn.
  12. When well mixed and small bubbles appear, add the soaked raw rice.
  13. Mix all together and add the water.
  14. Mix, and cover with well fitted lid, to cook. Medium flame.
  15. Keep checking the contents so that it does not burn and catch at the bottom.
  16. If water reduces, and rice has not cooked, add a 1/4th cup rice and then add slowly as needed.
  17. When cooked, garnish and serve immediately.
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Matar Ka Nimona

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Green peas, warian from Amritsar, and gentle spices make this an amazing winter dish.

Hare Matar ka Nimona

We were in Amritsar recently, and the fresh vegetables caught my friends eyes and she really wished to take some back home.

Fresh Peas

Fresh Peas

Alas! We had all shopped so much (and hey! it was cold, we had heavy jackets as well!), that our bags were collectively over weight. My poor bereft friend had to let go of the farm fresh vegetables. But to make things a wee better we had true Punjabi Warian with us.

Warian made with lentils and spices and dried in the heat of Amritsar

Warian

Many years back I had Matar Ka Nimona at my cousins place. I remember eating bowl fulls much to her delight and finally to her dismay. She was worried I would get an upset stomach!!

Farm Fresh green peas, spiced Warian from Amritsar and gentle spices

Hare Matar Ka Nimona

This is actually a dish famous in Uttar Pradesh. It is mostly made during the winters when the peas are fresh and juicy. Wadi (Warian is Punjabi) in Uttar Pradesh, is made with fresh white pumpkin, urad dal, and garam masala. It’s dried in the heat of summer and remains intact for the year round.

I made this recipe many times last year. It’s very suitable to the Indian palate. Too alien for foreigners. It goes well with any kind of Indian Roti. Even tastes good with rice.

fresh green peas, spiced warian and a curry , just right for winters

Hare Matar Ka Nimona

You can easily avoid the onion and garlic and reduce the spice quotient. But some amount of spice is definitely needed, don’t do away with it totally. I prefer to make this without the onion and garlic.

There is something about this dish, which appeals to me greatly. The mouth feel of the pea paste and  a subtle hint of flavour left behind by the cooking  wadi, and then of course the wadi itself, along with a soft pillowy taste of potatoes cooked in the simmering gravy. The gravy tends to thicken as it goes, and thickens even more when it’s left till it is consumed. So, adding enough water is essential, and just before serving (if made a little ahead of time) add a little salted water and cook till boiling and serve immediately.

Try and get small fresh peas. That will lend to the dish an inherent sweetness, which when combined with the garam masala of the wadi makes it resonate in your mouth.

 

 

Matar Ka Nimona
Print Recipe
Farm fresh winter peas, potatoes, warian and gentle spices, make this a festive yet comforting winter dish.
Servings Prep Time
4 pax 10 minutes
Cook Time
15 - 20 minutes
Servings Prep Time
4 pax 10 minutes
Cook Time
15 - 20 minutes
Matar Ka Nimona
Print Recipe
Farm fresh winter peas, potatoes, warian and gentle spices, make this a festive yet comforting winter dish.
Servings Prep Time
4 pax 10 minutes
Cook Time
15 - 20 minutes
Servings Prep Time
4 pax 10 minutes
Cook Time
15 - 20 minutes
Ingredients
Servings: pax
Instructions
  1. Make a coarse paste of the peas, onion, garlic, green chilly, ginger and keep aside.
  2. Break the warian into small pieces. The warian should be broken into pieces which would fill appx half a tablespoon. We don't want powder here.
  3. Chop the potato into 10 large pieces and keep aside in water.
  4. On medium flame, add the ghee. When hot but not smoking, add the cumin and bay leaf and lastly the hing.
  5. Now add the warian and fry for appx 2 minutes.
  6. Then add the pea paste and fry till it becomes a bit dry.
  7. Now add the potatoes and fry again for a minute.
  8. Add the red chilly powder.
  9. Keep stirring as the pea paste will get caught at the bottom.
  10. Scrape all the brown parts stuck at the bottom and now add the water.
  11. Cover and let it simmer till the potato has cooked.
  12. As soon as the potatoes are done turn off the fire.
  13. Please make this dish as close to serving as possible, because the peas, potato and warian all soak up the water, and your dish will start drying out and becoming thick. Good gravy is the key to this dish.
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One Pot Chole Chawal

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one pot chole rice.

My grand mom made the best Chole in the world. It was a hand me down recipe from her mother who was according to me was an un hailed, un acclaimed legendary cook worth atleast a couple of Michelin Stars. Not only did she cook like her hands were blessed by the gods, but she also remembered amongst the dozens of grand and great grand children, who thronged at her home each summer, what each of us loved to eat. Our stomachs and souls were in heaven when at her home. Every morning, no matter how early we woke up, we would find her tinkering in the kitchen, singing bhajans to her beloved Krishna. I asked her one day if she has any recipes written down – and she looked at me like I was asking her if Krishna liked dance music. Every single recipe, and there were thousands in her repertoire, was stored in her head. And not once was there a variation in what we ate. Each and every time over the years the dishes tasted the same – tasty, heartwarming and soul stirring.

My nani, handed me this recipe of Chole, very casually over dinner one day. I scrambled up and wrote it down. Over the years, I have also perfected this recipe with trials and error. And while it still does not taste like how she or her mom made it, it stills holds good on it’s own….

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Lasooni Palak

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If you have been following my blog, you would have realised that my favourite flavour is garlic. I have grown up in a family that cooked without onion and garlic, for religious purposes. Garlic is said to have “tamsik” qualities. Tamsik food is considered unhealthy, and it brings out the negative in you, gives rise to anger and other repugnant emotions. During the Vedic times, everything that was considered not good, was given a religious decree of non consumption.

I have realised over the years that a lot of do’s and dont’s of the Vedic ages are now being proven scientifically true. Take for example the benefits of turmeric. The world over, turmeric is prescribed for it’s qualities. But there is also the other side of science, which has proven some foods that were earlier considered bad, are now proven to have health benefits. Garlic is very good for the heart.

As for me – I like to live dangerously and garlic is very good for my soul!

I can have garlic in every single meal, and not get tired of the taste. I think I am still making up for my lost childhood!

 

 

 

 

 

 

Nishi enjoying the taste!

Lasooni Palak, or Saag as its called in some places, is my favourite version of consuming spinach. I like the smooth texture, but I also like the chopped version. So I came up with a recipe that was a mix of both. I like my food on the little spicier side (more Tamsik me!!) and somehow the taste of garlic, rough and smooth spinach with a hint of fire sets me in the absolutely perfect mood!

I experimented with this recipe in the green environs of Mahabaleshwar.  The spinach was not fresh off the farm, but it was still from the hills of Panchgani, and as fresh as one could possibly get. But the spinach I grow in our farm, is far superior, completely organic and I pluck it when still in baby stages. The result is a sweeter taste, with a hint of bitterness and then of course we add the ever loved garlic and fiery spices. In the near future, when the garlic grows green and fragrant in my farm, I will try this same recipe with new green garlic stalks. The taste will be a little different – more herby!

The recipe goes best with chappati, made with whole wheat or jowar.

 

 

Lasooni Palak or Lasooni Saag
Print Recipe
Greens flavoured with heady garlic, a perfect Indian veggie for any meal.
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Lasooni Palak or Lasooni Saag
Print Recipe
Greens flavoured with heady garlic, a perfect Indian veggie for any meal.
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2/3 people 15 minutes
Cook Time
15 minutes
Ingredients
  • 3 Bunch Spinach (each bunch has appx 25-30 leaves)
Tadka 1
Tadka 2
Servings: people
Instructions
Spinach
  1. Blanch all three bunches of spinach in hot water. After 2/3 minutes, drain the hot water and dunk the spinach into ice cold water. This helps it to retain its colour.
  2. Finely chop appx one bunch of spinach and leave aside.
  3. Roughly chop the remaining two bunches of spinach and leave aside.
Tadka 1 with roughly chopped spinach
  1. In a pan, add and heat the oil. Add the jeera till it splutters. Now add the green chillies, red chilly and let these splutter.
  2. Now add the onion and garlic and cook till a bit brown.
  3. Add the roughly chopped spinach.
  4. Add salt and mix well.
  5. Leave aside to cool.
  6. Once its cool, run it in a mixer grinder till it becomes a fine paste. All the ingredients should be made into a paste, red chillies and all.
Tadka 2 with finely chopped spinach
  1. Heat oil in a pan. When hot add the jeera.
  2. When it splutters add the bay leaf and red chilly.
  3. Add the finely chopped spinach.
  4. Now add the salt and the water.
  5. Mix well and leave aside.
Finishing the dish.
  1. Add the spinach which has been ground to a paste, to the finely chopped spinach in the pan. The heat should be on.
  2. Add the yoghurt and mix well. Voila your dish is ready!
  3. Serve hot with any form of Indian Bread.
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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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