THE RECIPE LARDER

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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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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Cheese Toast

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Cheese toast with Cucumbers, onions and green chillies

Cheese toast with Cucumbers, onions and green chillies

Whats so special about cheese toast? For me — very special, because my grandmom used to make it the minute I entered her house. It was my absolute favourite and I still have it when I need some comforting.

Why is it special for you? Because it’s not just a cheese toast. It is many other things clinging to the cheese. Cucumbers, onion, green chillies….

My grandmom (Nani) was an amazing cook. Hell- she was an amazing lady. We lost her a few years ago, and that hole will never fill up. But the memories now make me smile and laugh and sometimes shed a tear or two. Always perfectly coiffured, immaculately dressed, Nani taught me everything I seem to know to survive and exist.

my perfect grand mom

my perfect grandmom and me

She decided she must perfect her English, so she grabbed hold of a teacher and started reading and understanding books I would not read unless I had an exam on it. She borrowed some money from her husband, learnt how to dabble in stocks, and struck gold. Then she decided she should help the underprivileged kids for education, so she opened an NGO, which now runs 2 schools and 1 vocational training centre. We used to get sweets as treats every year when the school results were declared.

When I made the cheese toast recently, the smell emanating from the oven, gave me a huge wave of nostalgia. I was thrown back into her house where I practically grew up.

open cheese toast

open cheese toast

The heavenly very soothing and reassuring fragrance of my favourite food, unlimited coke, my Nani’s gorgeous smile, those days spent learning how to walk, speak, garden, just about everything that a kid needs to feel loved and wanted. I know she is with me, when I cook when I eat and when I hug my loved ones.

my nani's special cheese toast

my nani’s special cheese toast

I make many of her recipes, but this one has a special place in my heart. It can be a complete meal on its own, or just pair it with soup- serve it as an appetiser. However, you use it – don’t forget to derive comfort from the melting cheese and crunchy cucumbers and onion as it hits your palate.

And Hey!! Go hug your grandmom right now!! Life is full of small pleasures!

cheese toast

cheese toast

 

 

Cheese Toast
Print Recipe
Melting cheese with a heavy dose of cucumbers and love.
Servings Prep Time
2 slices 10 min
Cook Time
10 min
Servings Prep Time
2 slices 10 min
Cook Time
10 min
Cheese Toast
Print Recipe
Melting cheese with a heavy dose of cucumbers and love.
Servings Prep Time
2 slices 10 min
Cook Time
10 min
Servings Prep Time
2 slices 10 min
Cook Time
10 min
Ingredients
Servings: slices
Instructions
  1. Slater the bread slices with butter and keep aside
  2. Pre heat oven to 150 Deg C
  3. Grate cucumber and squeeze out the water.
  4. Chop onions finely.
  5. Add all ingredients together and give it a good mix.
  6. Spread the cheese mix on the toast and bake in hot oven till cheese melts.
  7. Cut into squares and serve hot with ketchup or chilli sauce.
Recipe Notes

You can increase or decrease the spice level to your liking, but don't do away with it altogether.

Enjoy!

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Mexican Fruit with Tajin

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Peaches and Pineapples with Tajin

Peaches and Pineapples with Tajin

Another Mexican dish? I’m telling you – the last trip to San Diego, I really revved on Mexican Food. It was so very different from the typical Enchilada, Burrito, Nachos!

San Diego stands on the edge of Mexico. My son was told in his orientation, to be very careful while on the local train. One stop further and he would be in Mexico, and if he did not have his visa and college papers, he would land into big trouble. That’s how close Mexico is! Now you can imagine, the Mexican food influence in San Diego!

The Mexican Street Food, was so yum! Very close to Indian food in some ways, yet a different taste bud was touched with each dish. This particular Fruit Salad was and is my favourite. The only hitch is you have to get hold of the Tajin mix, available easily online and in supermarkets all over USA.

Tajin

Tajin

Mexican fruit salad was served to us in a broad glass. They stuffed in strips of Pineapple, Apple, Mango, (and when I made it in India, I used Alphonso — OOOH! the taste!!) Melon, and a dried spicy mango, easily available in Trader Joe. The bottom of the glass had a huge dollop of this Tajin mix, and it copiously laden on the fruits too. I wanted to shove my face into the glass and lick up all the Tajin, once the fruits were over. My son had a friend join us for lunch that day. Poor chap must have thought his friend’s mom is completely addled!

watermelon wit tajin

watermelon wit tajin

Eat it on a hot day – refreshing, on a rainy day – soothing, on a blustery windy day – warming. This dish just makes you upbeat! The sour, tangy, mildly spicy (it looks very spicy, but is not), will make you want to sing and dance – the happy tune emanating from your palate. It hits all the right spots in your taste buds, and sends a zing up your body, almost like an adrenalin rush.

Use it with whatever fruit catches your fancy. Strawberries, Kiwi, Apples, Oranges, Pineapple, Peaches, Dried Fruits etc.

Pineapple with Tajin

Pineapple with Tajin

It takes only minutes to make – the major task being cutting the fruits. We had it with drinks, and it went very well with Whisky and Beer.

Peaches with Tajin

Peaches with Tajin

Let me know if you went as crazy over this dish as I did.

 

Mexican Fruit with Tajin
Print Recipe
Easy and immensely satisfying dish to make.
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Mexican Fruit with Tajin
Print Recipe
Easy and immensely satisfying dish to make.
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Ingredients
Tajin Mix
Servings: people
Instructions
  1. Cut all the fruits and Chill.
  2. Add Tajin and Lemon juice. Add the juice a little at a time. The mixture should be a thick paste and not runny.
  3. Tajin mix already has dried lemon in it, so you don't want to drown the Tajin in too much lemon.
  4. You can make more Tajin, if the mix is less than you need. If making less the ratio become 1:1 - Tajin powder : lemon juice.
Assembling
  1. Arrange all the fruits in a dish.
  2. Drizzle the Tajin mix over the fruits.
  3. Serve a small bowl of the Tajin mix with the fruits. Some people might want to dip in for an extra dose of this amazing mix.
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Red Chilli Chutney – From Bangalore.

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In the din and pollution of Bangalore, exists a quiet retreat. The garden is lush, and in the centre of it all stands my favourite tree – The Parijat. There is something about the small white flower with the orange stems. It has a hard grip on my list of all time favourites. In the days of the old, my grandmother and her sisters in law, would break the orange stem, and make a dye with it. They used it to colour their sarees and wore them for auspicious occasions.

The parijat flower

The parijat flower

In that serene atmosphere, lives Rekha with her husband and daughter. When she got married, her very foodie husband was appalled at her cooking skills, so he took her to his mother’s home for some training. Rekha being Rekha, understood that way to her husband’s heart is through his stomach (as it is with mine!) She dedicated her self to traditional cooking training. I say “well done” husband, because otherwise, we would have lost out on eating out of the hands of one of the best cooks I have ever met.

Rekha is clean, neat and extremely efficient. Her recipes have been so well measured, that nothing goes waste.

In the next few weeks, I will be adding a few of her recipes. The food you must have eaten, but her’s are worth trying out once.

red chutneu feature

Here is a simple Red Chilli Chutney. I asked her the traditional name for it, she just shrugged and said – Red Chilli Chutney. Well then. So be it!!

Since the time I made it, I’ve had it with everything – toast, pooran poli, in a salad. I even layered the base of Lasagna sheets with it, before putting in the fillings. It is not as spicy as it looks.

Red Chutney with anything

Red Chutney with anything

The taste of the jaggery and imli (tamarind), blend with the chillies, giving it the right tang and a hint of spiciness. For the palate that does not mind experimenting with a little spice, this recipe is a must try. And it’s adorably simple.

Red Chilli Chutney

Red Chilli Chutney

Ingredients for the chutney. Sans the red chillies

Ingredients for the chutney. Sans the red chillies


Red Chilli Chutney - From Bangalore
Print Recipe
For the complex tastes that hit your palate, this is a very simple, easy and quick recipe to make. Phenomenally versatile....
Servings Prep Time
150 grams appx 15 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
150 grams appx 15 minutes
Cook Time Passive Time
5 minutes 5 minutes
Red Chilli Chutney - From Bangalore
Print Recipe
For the complex tastes that hit your palate, this is a very simple, easy and quick recipe to make. Phenomenally versatile....
Servings Prep Time
150 grams appx 15 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
150 grams appx 15 minutes
Cook Time Passive Time
5 minutes 5 minutes
Ingredients
Servings: grams appx
Instructions
  1. Take off the stems of the red chillies and soak them whole, in room temperature water.
  2. While the chillies soak, dry roast the methi, jeera and curry leaves, on a non stick pan. Roast till the jeera gives off fragrance and the curry leaves look just a bit wilted.
  3. After 15 minutes drain the chillies and throw away the water.
  4. Blend together, soaked red chillies, dry roasted methi, jeera and curry leaves, tamarind, jaggery, garlic and salt in a blender. Use a little water to blend.
  5. Make a coarse paste. Don't blend till its too fine.
  6. Stores well in refrigerator for a week.
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Schezwan Sauce

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I have grown up eating spicy food, but my go to for super tongue tingling spice has always been Schezwan Sauce. There is a fantastic brand available in the stores, which I keep and use, but nothing like homemade. Right? You can guarantee quality, and you can make according to your taste – spicy, super spicy, extra garlicky!

I love garlic – the taste, texture and fragrance. It can liven up the dingiest of dishes. It adds pizzaz to Pizza :P, and makes a mean starter …(I will post that recipe soon. Heard about it – sounded yum! Still to experiment!)

Garlic from the farm.

Garlic from the farm.

I got this recipe from a friend – shout out to Rashmi. She is a fantastic cook (I am surrounded by them) and very very efficient. Her repertoire ranges from outstanding lambs to authentic Italian. I have tweaked her original recipe. Mine is a little more garlicky.

bottled Schezwan Sauce

Bottled Schezwan Sauce

I would suggest Schezwan Sauce with just about anything. I even dip popcorn in it. It’s a staple during our girls’ night out.

Schezwan Sauce

Schezwan Sauce

Dishes you could mix them in – noodles, fried rice, stir-fry. All these are conservative ideas. I would recommend out of the box uses. With potato crisps, popcorn, in a sandwich, layered in a baking dish, with dhokla, with cucumber sticks as a dip, with fritters, with sushi….!!

What would you use it with? Do send your comments.

schezwan sauce

While I find weighing ingredients a very precise option, sometimes I also use Cups and Spoon measurements. I have used spoon measurement in the last section because I found it more accurate and less cumbersome.

I have included the cup measurements in the recipe notes.

Schezwan Sauce
Print Recipe
Tedious to make ( I tend to post too many of those :O ) but the best kind of sauce. Very versatile.
Servings Prep Time
1.800 kgs 1 hour plus
Cook Time Passive Time
30 + 30 minutes 3 hours
Servings Prep Time
1.800 kgs 1 hour plus
Cook Time Passive Time
30 + 30 minutes 3 hours
Schezwan Sauce
Print Recipe
Tedious to make ( I tend to post too many of those :O ) but the best kind of sauce. Very versatile.
Servings Prep Time
1.800 kgs 1 hour plus
Cook Time Passive Time
30 + 30 minutes 3 hours
Servings Prep Time
1.800 kgs 1 hour plus
Cook Time Passive Time
30 + 30 minutes 3 hours
Ingredients
To blend together
For cooking
To add while cooking
Servings: kgs
Instructions
  1. Soak the deseeded chillies for 2 hours.
  2. Boil the soaked chillies in the same water. It should slip through your fingers. The texture should become slippery and slimy. Drain and cool for 30 minutes. Set aside the water.
  3. Blend together - the chillies, celery stem, celery leaves, garlic pods, green caspsicum, spring onions, ginger. I blend it, till its just a step away from a very smooth paste. Use the drained water, to help in the blending. Dont use too much. The mixture should not become runny.
To cook
  1. Heat the oil in a heavy bottomed pan. Dont let it smoke.
  2. Add the green chillies and garlic and cook till soft. Garlic should not change colour.
  3. Add the blended mixture and mix well with the oil.
While cooking.
  1. Add the ketchup, malted vinegar, pepper powder and salt.
  2. Let it cook till big bubbles erupt.
  3. Cool and store in jars. This recipe makes - 9 jars of 200 gms each.
    Cool and store in jars. This recipe makes - 9 jars of 200 gms each.
  4. When stored, a little oil will rise up. It's necessary to keep the sauce from spoiling.
Recipe Notes

Red Chillies are in gms only. Too difficult to figure out - here are the cup measurement.

2 C celery.

1 C Garlic Pods.

1 C Chopped Green Capsicum.

1 C Chopped Stems of Celery

1 C Chopped Whites of Spring Onion

1/3 C Minced Ginger

------------------------------------------------

2 1/2 C Oil

3/4 C Minced Garlic

1 C Minced Green chillies.

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Spicy and garlicky.

Spicy and garlicky.