Bottle Gourd (Lauki) Soup

There are only three people I know who relish the humble lauki. Baba Ramdev, my grandmother and my lil toddler. Though in all fairness, lil toddler will eat just about anything. What is it about this veggie that puts off people? The blandness say some, the seeds say others. Well, the seeds can be discarded. And as for the blandness, well, that is exactly what makes the veggie so versatile! It happily adapts to any flavour and cuisine.
This recipe is my mum's brainchild. You will never catch her eating lauki, she hates it with such passion! But in an effort to introduce the family to healthy eating, she adapted it to soup and the result was simply delicious! So as you flounder around the market looking for veggies to break your soup monotony, bring home a bottle gourd. I promise you will soon be a convert!

Ingredients:
Bottle Gourd (Lauki)       1, medium
Butter                               1 tsp
Onion                               1, chopped
Milk                                 1
Peppercorns                     6
Chana Dal                        2 tablespoon
Water                               3 cups

Method:
 Peel and cut the lauki in cubes. In a pressure cooker, heat the butter. Saute the onion till just golden. Add the rest of the ingredients. Add some salt to taste. Pressure cook for 7 whistles. Once the cooker cools, remove the solids with a slotted spoon and grind in the mixie. Pour the puree back into the liquid and bring to boil, stirring a couple of times. Serve hot and revel in your latest health choice :)

Mom's Onion Soup

Onion soup? I know the name doesn't conjure visions of heartwarming, delicious, soul stirring food. But contrary to what most people think, the humble kitchen staple morphs into a flavourful gourmet extravanganza for the taste buds. The French Onion soup is sought after across the world, and features on the menu of some of the best chefs. 

The original Onion Soup calls for beef stock and cream, and is topped with generous amounts of grilled cheese croutons. Not too healthy for the heart or waist, i agree! Thus, presenting, Mom's Onion Soup. Her version still retains those gorgeous golden caramelized onions, but the rest of it is simple, light and infinitely more healthy. I warn you though, this soup is super addictive. Just ask hubby. He's put in a permanent request that mum make two extra mugfuls for him each time! Coz as they say, " No one can drink just one!!"

Ingredients:

Onions            4, large

Butter              2 tsp

Milk                2 cups

Water              2 cups

Peppercorn     10

Salt                 to taste

Method:

Heat butter in a pressure cooker. Add chopped onions, Saute till the onions are golden. Add the rest of the ingredients and pressure cook for 4 whistles. Cool. With a slotted spoon remove the onions and peppercorns and grind them in a mixer. Add the paste back to the liquid and heat on low flame, just before serving. Yes, it is that simple! And if you are feeling particularly indulgent, serve up with a side of grilled cheese toast ;)

Date and Nut Balls

My parents are not traditional. This is a shocker in a country like India. As a result I grew up quite oblivious to the varied customs, rituals and festivities that colour the Hindu calendar. The only exception was Diwali. Every year the house would be lit up with pretty fairly lights and traditional clay diyas would make also make an appearance. The highlight undoubtedly were the array of goodies mum would conjure. A week prior to Diwali she would painstakingly spend hours making sweets and savouries. These included mathri, chakli, namkeen paras, gujiyas and gulab jamuns. She would then decorate a plate with these goodies, add a pretty diya or candle and gift one to each of our neighbours.
When I got married, this was the only tradition I brought with me. Though store bought sweets and attractive edible hampers are now the norm, I still prefer making atleast one sweet and savoury at home. They may not be the traditional ones, but they are made with just as much love.
This year though, I wanted to combine the traditional and the healthy. With a little munchkin added to our crazy bunch, I had to ensure the sweets were not just delicious but also healthy. No more empty calories! When I came across Sonal Chowdhury's Bliss Ball in Good Housekeeping, I knew I had found just the thing. I have tweaked and adapted the recipe a little but these are still nutritious nuggets from heaven! Utterly blissful!!

Ingredients:

Dates                                1 cup

Broken Cashews              1 cup

Almond powder               2 tablespoons

Dessicated Coconut         1/2 cup

Method:

Soak the dates in hot water for 15 minutes. Run the cashews in the mixie for a coarse powder. De-seed the dates and drain the water. Mix the cashews and dates and run them in the mixie together till they form a sticky paste. Turn into a bowl and mix in the almond powder. With wet palms, form into small balls. Roll the balls in dessicated coconut. Store in the refrigerator and serve with a joyous cheer of Happy Diwali!!

Note: The original recipe called for 2 tbsp of cocoa powder but i substituted that with almonds for a kid friendly treat. However, you may choose the chocolate for a twist on taste!

Akhni Pulao

In the pre Internet era, I remember my mother meticulously copying recipes from library books and magazines into her diary. Those were also days when she maintained a file filled with recipes clipped from varied newspapers and publications. As a ten year old, this weekly ritual fascinated me. And in an attempt to emulate her, I started my own food file. My love affair with cooking began that day but I rarely revisited the indiscriminate clippings of those early days. 

Recently, however, I was cleaning out the trunk of books and chanced upon the old yellowing clippings. Browsing through those memories I discovered this little gem. Akhni Pulao is a one pot cousin of the Biryani, and ideal for those lazy Sunday brunches. And the quantity is sufficient to feed even last minute weekend guests. So grab a pot and impress everyone this week!

Ingredients:
                   Chicken                         1 kg
                   Rice                               1/2 kg
                   Curds                             250 gm
                   Onions                           3
                   Potatoes                         3
                   Ginger Garlic paste       4 teaspoon
                   Garam Masala               4 teaspoon
                   Cumin seeds                  1 teaspoon
                   Oil                                  8 tablespoon

Method:
             Heat the oil in a pressure cooker. Add the cumin seeds. When they sizzle, add the onions. When the onions are translucent, add the ginger garlic paste, salt, chicken and garam masala. Pressure cook for 4 whistles. Remove from the flame. Cool slightly and add the potatoes, curd and rice. Cover and cook again for 4-5 whistles. And your minimal fuss Akhni Pulao is now ready! Serve up with some salad and raita.

Beer Bread

There is something about baking bread that scares even the most seasoned baker. Well, most breads are quite unforgiving. You have to get the quantities just right, proof the yeast, allow it to rise just so..too much and it will be just air pockets, too little and it will be stone... you have to punch, proof, punch again. A rather long and tedious process that may still leave you with results, well, deflated!

This is where Beer Bread comes in. It is a simple, no fuss bread. Like having drinks with your bumchum in pajamas. Effortless! No complicated ingredients or steps, and with a guarantee of success. Don't take my word for it. Just chuck it all in and surprise your folks with some freshly baked bread this weekend. 

Ingredients:
Flour                        3 cups
Baking Powder        4 1/2 teaspooons
Brown Sugar           3 tablespoons
Salt                          1/2 teaspoon
Beer                         1 and 1/2 cup
Butter                       1/4 cup, melted

Method:
Preheat the oven to 180 C. Sift the flour, salt and baking powder together. Thrice. Now that the tough part is over, mix in the rest of the ingredients. Pour into a greased 9x5 inch loaf tin. Top up with some grated cheese if you like. Bake for 50 minutes. Rest for another 15 minutes or so. Turn it out and dazzle!

Awadhi Meat Biryani

When it comes to biryanis, there is always a tussle for supremacy between the Hyderabadi Biryani and its cousin, the Awadhi Biryani. The main difference between the two lies in their use of meat. While the Hyderabadi version uses uncooked marinated meat (Kacche gosht ki biryani), the Awadh version is marked by its use of tender cooked meat. And while the Hyderabadi Biryani enjoys more visibility and popularity, the connoisseurs of the Awadhi Biryani swear by every moist morsel!

The recipe for the Awadhi Biryani varies from each family, and this particular recipe is an amalgam of the better known versions. Tried, tested and finger lickin good....this traditional delight is worth the effort! 

Ingredients:
½ kg goat’s meat

½ kg basmati rice

100 grams butter

100 ml cream

2 saffron strands

Marinade:

3 onions (fried, ground to a paste)

1 handful fresh coriander

3 tablespoons ginger and garlic paste

300 grams natural yoghurt

1 teaspoon red chilli powder

1 teaspoon turmeric

salt (to taste)

For the Rice:

1 teaspoon ghee

1 bay leaf

2 cloves

3 black cardamom

2 green cardamoms

½ inch cinnamon

15 mint leaves

For the Meat:

3 black cardamom

2 green cardamom

2 ½ inch cinnamon

1 bay leaf

3 cloves

½ teaspoon cumin seeds

1 teaspoon ginger and garlic paste

1 teaspoon  coriander powder

2 pinches of ground nutmeg

2 pinches of mace

½ teaspoon cardamom powder

2 handfuls fresh mint

Method: 

Marinate meat overnight or at least 3 hrs.

Parboil rice with all the ingredients.

Mix the butter and cream and microwave for 30 seconds.

Soak the saffron in the butter-cream mix.

Heat ghee/oil in a cooker, and sizzle all the whole spices mentioned in the meat ingredient list.

Add ginger garlic paste and coriander powder and fry a while.

Add the meat, with 1/2 cup water and pressure cook till nearly done.

Remove whole spices.

Add the remaining ingredients and cook till done.

Reserve a cupful of the gravy.

ASSEMBLY:

In a heavy bottomed pan, layer the meat, then rice, and then the saffron cream mix. Repeat layers, ending finally with a layer of rice. Sprinkle the top of the rice with slivers of fried almonds and browned onion strips. Put a lid on the pan and seal the edges with thick dough. Cook on low flame for 15-20 minutes.

Serve warm with the reserved gravy (called qorma) and curd raita.

Marinated Vegetables.

In continuing with the summer theme, let me share one of my personal favorites in no-stress cooking. Marinated  Vegetables are so easy to make that even the biggest kitchen-phobe would toss it with a smile. I found this recipe in the Good Housekeeping India magazine, and have used it for years to wow the guests at my dinner parties. And the best part? My waistline loves the fresh n light meal :)

To make Marinated Vegetables you will need:

1 medium cauliflower, broken into florets

1 cup peas

2 red peppers

1 green pepper

200 gm mushrooms, quartered

1 yellow pepper

200 gm french beans, sliced diagonally

10 carrots, sliced diagonally

1 small broccoli, cut into florets

1/2 kg baby potatoes

5 tbsp fresh basil, finely chopped

(of course, you could substitute the veggies with any seasonal produce you enjoy)

MARINADE: 2 tbsp olive oil

                       1 stick cinnamon

                      2 bay leaves

                      4 cloves

                      3 onions, sliced

                      5 cloves garlic, minced

                     1/2 cup vinegar

                      1/2 cup water

                     2 tbsp sugar

                     1 tsp dried rosemary

                     salt, pepper and red chilli powder, to taste.

Method: Steam all the veggies till crunchy but done. Boil and peel the potatoes. Heat oil and add the whole spices. Add the onions and saute till brown. Add the garlic and saute till golden. Then add the rest of the marinade ingredients and bring to a boil. Reduce flame and simmer for 8 minutes. Season well. Pour the prepared marinade on the steamed veggies and leave at room temperature for a few hours. Garnish with basil just before serving with dinner rolls or pasta. 

Cold Pasta Salad

Summer's here and the body wants something cool. Gone are the winter delights topped with rich gravies and dry fruits to keep you toasty all night. Now all I want is something light and fresh. Something cool and quick! And this Cold Pasta Salad is an absolute breeze! Few quick steps and I have a satisfying meal ready to be pulled out of the refrigerator at a moment's notice!

Ingredients:

1 1/2 cups cooked macaroni

1 tbsp mustard powder

1 tsp honey

1 medium apple, chopped

2 cups natural yogurt

1/2 cup cold milk

1 large capsicum, sliced thinly

1 carrot, shredded

a handful of toasted walnuts

salt and pepper to taste

Method: Whip the yogurt lightly in a bowl with the milk, mustard powder, salt and honey. Add the rest of the ingredients and toss gently. Sprinkle with some freshly crushed peppercorns and pop in the fridge till you get hungry. Add some more cold milk if the pasta gets too dry. Also feel free to add any combination of fruits and veggies that work best for you. :)

Fish Tenga

Fish Tenga literally translated to Fish Sour, traditionally comes from the north eastern state of Assam in India. It  has a fresh, tangy taste that lingers in your mouth without any of the fishiness. The ingredients are few and easily available, and this dish is an absolute breeze to make. Serve it warm with rice on even the warmest day and you will still walk away feeling light but satiated.

To make FISH TENGA, you will need:

1 kg fresh water fish (Rohu is the traditional choice)

1 large potato, boiled and mashed

6 medium tomatoes, finely chopped

2 green chillies, roughly chopped

juice of 1/2 lemon

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

turmeric powder

salt to taste

mustard oil to shallow fry

Method: Smear the chunks of fish with turmeric and salt and keep aside for 10 minutes. Heat mustard oil in a   pan. Fry the fish to a light gold on both sides and drain on a kitchen towel. In a wok, heat a teaspoon of the leftover mustard oil (from the frying pan). Add the fenugreek seeds and mustard seeds. Once they splutter, add the chopped tomatoes and cook till softened and well mashed. Add the green chillies and mashed potato and cook till you get a lump free homogeneous mixture. Season with salt and mix well. Now, stirring constantly, add little water at a time, till you get the curry to your desired consistency. (Assamese like their curries watery and I end up adding almost 750 ml of water.) Once the mixture starts bubbling,  gently add the fried fish. Simmer for a couple of minutes, add the lemon juice and let it come to a gentle boil.  Serve with some plain, steamed rice and dig in!