Kacchi Haldi Sabzi

I know winters are on their way out, but there is still time to make the most of the abundant produce. While summers are for light, fresh flavours, winters are for decadent indulgence. Eat seasonal all the nutritionists say. So when you gather all those vibrant veggies and dollop everything with fresh ghee, you are basically doing your health a service!

There is truth in it. Indian cooking has always been influenced by the change of seasons and local produce. We have our aamras and jaljeeras in summer. And our til, jaggery and saags in winter. When the veggies are fresh and the body needs extra calories to fight against the harsh weather.

Fresh turmeric or kacchi haldi is a winter essential up north, though relatively unknown as you move to warm and milder south. You will find my entire fam sipping turmeric steeped warm water as the weather gets progressively colder. Or snacking on this delicious Turmeric pickle as the weather oscillates with the onset of spring. 
Another fabulous dish to introduce more of this miracle spice is this lip smacking stir fry. The Kacchi Haldi Sabzi or Fresh Turmeric Stirfry is a little known dish from the state of Rajasthan. It is a fairly traditional preparation that is hard to find in restaurants. And though it involves some laborious prep, I can wholeheartedly say it is worth every second of the effort. 

Ingredients:

Fresh Turmeric                    250 gm

Carrots                                 80 gm

Peas                                     50 gm

Cauliflower                         50 gm

Ghee                                    150 gm

Curds                                   250 gm

Red chilli powder                1 teaspoon

Coriander powder                1 teaspoon

Green Chillies                      2, chopped

Ginger, grated                      1 teaspoon

Heeng                                   a pinch

Cumin seeds                         1 teaspoon

Black Cardamom                 4

Bay leaf                                1

Method: Peel the turmeric and carrots. Chop finely into small pieces. You can also choose to grate them, but I personally like the slight crunch from the whole pieces. Chop your cauliflower florets into small pieces as well. Add the spice powders and salt to the curds, whip lightly and keep aside. Heat the ghee in a heavy bottom pan. When hot, add the turmeric and lightly fry till golden. Drain and keep aside. Repeat for the rest of the vegetables, frying each separately. Lower the flame, add the heeng, bayleaf, cumin and cardamom to the ghee. Once it sizzles, add the curds. Mix well and add the ginger and green chillies. Once the curd thickens and the ghee starts to separate, add the fried turmeric and vegetables. Mix well, adding a splash of milk if the masala starts to stick to the pan. Continue to cook on low heat till the vegetables are cooked and the starts to leave the sides of the pan. Serve warm, garnished with fresh coriander leaves. Tastes best with Bajre ki rotis!

    

 

Stuffed Karela

Karela or the bitter gourd is not a veggie that turns up often on search engines. I haven't found too many people enthused by the idea of having karela for lunch. And the few who do, have it mainly for the health benefits it has to offer. Not for love of the vegetable. 

I genuinely do love karela. This puzzles as well as aggravates Mum. She absolutely abhors Karela. But love for her only child forces her to dish it up week after week! But there is only one way she deigns to consume it. Stuffed and deep fried. Health benefits be damned!

My grandmum makes this amazing bitter gourd curry with coconut and garlic. But nothing will induce mum to eat that. This recipe was handed to her by one of their neighbours. So for years these were referred to as Chandel Aunty Karelas!

These aren't as bitter as the other recipes. And the tangy, spicy filling is really quite addictive. Throw in a handful of french fries on top, and even kids will have a go!

Ingredients:

Bitter Gourd                 6

Onions                          2

Ginger garlic paste        2 teaspoon

Garam Masala              1/2 teaspoon

Pepper powder              1/2 teaspoon

Dry Mango powder      1 teaspoon

Coriander powder         1 teaspoon

Salt                                to taste

Turmeric powder          1/2 teaspoon

Chickpea flour              2 tablespoons

Method:

Scrape the ridges of the karela. Slit it vertically and discard the seeds. Rub a little salt and turmeric inside and out. Leave in the sun for an hour. In the meantime, prepare the masala. Grate the onions, add salt and leave for 20 minutes. Squeeze the onions well to drain out all the water. In the drained onions, add all the rest of the ingredients, except the chickpea flour. Wash the karelas well and pat dry them with a kitchen towel. Fill the prepared masala into the cavity of the gourd. Now prepare a thick paste with the chickpea flour (besan), a little salt and water. Use this paste to seal the edges of the stuffed karelas. Heat oil in a wok and lower the karelas sealed side down. Cook on medium heat. You can choose to deep fry these. Or shallow fry them covered , turning them frequently to ensure they are well browned on all sides. Enjoy with some rice and plain yellow dal!

Gulab Jamun Cake

Traditional Indian Mithai and Cake? Doesn't sound quite right does it?! To most it seems incredulous that one carry marry the flavours of the Indian dessert palate with that of the European ones. But having successfully attempted the hugely popular Mawa Cake, I knew not only was it possible, but it was absolutely divine! A warm homecoming with the heady aroma of baking. 

Now those who have read my very first post, know that baking for my grandfather can be quite a challenge. But I hadn't been around for his birthday in a long time, and I really wanted to bake him something special. 

My news feed of late had been flooded with stories of Rasmalai Cake. While I personally don't enjoy rasmalai, it did give me an idea. I knew I had to make a cake that had its roots in the familiar. It really was a no brainer then. No dessert is ever as popular as the Gulab Jamun, and I knew I had to attempt yet another G-jam makeover.

I started my research and realized there had been a few attempts at recreating the magic, but nothing I looked at really hit the note. I read on and picked the brain of another Baking Diva I know. Also, Monster Munchkin would want to be part of the process, so I needed something simple yet drool worthy! This recipe seemed about right. But it needed a little more to make it truly festive and celebratory. I played with a few suggestions that would complement and not overpower the actual cake. And most importantly not push it to the realm of the too-sweet-for-seconds shelf. 

To be honest, I had my reservations even when I put the finishing touches. What if it was a total disaster? It seemed perfect on paper. The cake was light and baked to perfection. The frosting was not just a mouthful of oversweet fluff, and very consciously incorporated the only mithai my munchkin deigns to eat.  But what if my instincts were a little off! Heart in mouth, I carted it to my grandparents' place. Sure, it looked good. But aah! The all important taste test was still waiting. 

The first forkful, and my grandfather declared it a success! And it had nothin to do with the fact that his granddaughter and great grandson had baked it. For once, even my worst critic (Me!), had to nod in agreement. This was one for the kitchen heirlooms. A dessert that was going to grace my table many more times in the future!

Ingredients:

Cake:

Gulab Jamun Mix             3/4 cup

Whole Wheat Flour          3/4 cup

Sugar                                 3/4 cup

Milk                                  1 cup, warm

Vinegar                             1 tablespoon

Baking Powder                 1/2 teaspoon

Baking Soda                     1/4 teaspoon

Oil                                     1/4 cup

Salt                                    a pinch

Green Cardamoms            6

Frosting:

Kalakand                          200 gm

Almonds                           8

Cream Cheese                  180 gm

Gulab Jamuns                   8 small

Method:

Preheat the oven to 180 C. Mix the vinegar in the milk and keep aside for 15 minutes. Powder the sugar with the cardamoms. Sift all the dry ingredients together and give it a twirl with a wire whisk or spoon. Make a well in the center and add the rest of the cake ingredients. Whisk it well by hand or electric whisk till well blended. Bake in a greased 8 inch round pan for 35 minutes. Let it cool completely.

Upturn the cake onto a plate and slice horizontally in the middle. Liberally soak the two halves with the syrup from the gulab jamuns. Keep aside for 10 minutes. Lightly beat the cream cheese with a fork till fluffy. Spread a thin layer over the soaked halves. On the lower half, arrange sliced gulab jamuns to cover the entire area. I sliced my gulab jamuns into three parts, but it depends on the size if the jamuns. Now place the top half of the cake over this layer. The two halves reconciled, it was time for the final touch. Run the Kalakand in the mixer till smooth and mix into the remaining cream cheese. Generously swirl over your cake, letting your inner artist run free. Slice the almonds into chunky flakes and drop all over the frosted cake. 

I refrigerated the cake overnight and then brought it to room temperature before serving. But if your will power is being tested, you can dig in right away!

Almond Cheese Spread

We shook off the snow and tumbled into the house. We were cold and hungry. And you know what's my comfort food on a cold, snowy day? Hot, buttered toast! Nothing can make me feel as good. So aunty put the griddle on and liberally coated it with butter, placing two slices of bread to crispen to that beautiful gold. 

When she flipped it over to the other side, I thought we were almost done. But, nope! She had an ace up her sleeve. She dolloped on some cheese spread and let it just melt into the crisping toast. Dotted with ketchup. And then judging my impatience correctly, let me wolf it down straight from the pan.

I waited for the salty, slightly plastic cheesiness of store bought spread to hit my tastebuds. But instead was surprised by subtle flavours so generously complimenting the creamy goodness that could only come with homemade love!

It was so good, I wolfed down six toasts before my foodie brain could form the words, " May I have the recipe, please?"

That was 12 years ago, and I still slather this spread with the same reverent wonder. For me it has the same joy as my grandma's home made white butter. Another dairy addition to my toast I can't get enough of!

Another good thing about this cheese spread is that it sneakily incorporates the wholesome nutrients that  growing tots may screechingly run from. But ever know a kid to turn down cheese and toast? Nope! So say hello to our hidden superfood friends- Almonds and Garlic. Even Keto Hubby gave the spread a big thumbs up! It was just the thing he needed to jazz his Keto Bread :)

So I'll go steal a spoonful from the jar, while you go whip up your own batch of yummy health.

Ingredients:

Cheese           200 gm (grated)

Cream            1/2 cup

Milk               1 cup

Almonds        20

Vinegar          1 tsp

Sugar             1 tsp

Red Chillies   5

Garlic             5

Pepper           1/4 tsp

Method:

Soak the almonds and red chillies for half an hour. De-seed the red chillies. Remove the skin from the almonds and discard the water. Run the almonds, chillies and garlic in the mixie to make a coarse paste. Add the rest of the ingredients and blend till smooth. Refrigerate and use within a week.

Notes:

I used fresh cream (malai) skimmed off the top of our milk. You can use packaged cream as well. 

Since the chillies are soaked and de-seeded, they are not spicy and are mild enough for kids. You can however reduce the chillies if you like.

For the Keto version replace the sugar with Stevia. 

A Spoonful of Immunity: Turmeric Amla Pickle

" Aah! You can feel the healing goodness travel through your entire being," exclaimed Mads Masi with every bite. That definitely had my attention. I backtracked to the table to get better acquainted with this health bomb I had missed. Never would I have guessed that the bowl of blinding sunshine I had dismissed as just another chutney was the reason for the health hallelujah! 

Turmeric and Amla Pickle. Yet another ingenious method Nani had devised to sneak immunity into our daily food. And its no grandma's tale, really. Science has backed the benefits of the Indian gooseberry for years. And turmeric of course, is already hailed as the super-food of 2016.

Turmeric has proven anti-inflammatory properties. It has been known to reduce the risk of cancer, normalize insulin levels, banish aches and arthritic pain, promote healthy digestion and boost brain function. Now, I could list all the proven benefits in detail, or you could just read them here and here.
As for Amla , the humble and much ignored Indian Gooseberry is loaded with Vitamin C making it ideal to stave off those pesky coughs and colds. The high iron content is great for combating anemia and getting that gorgeous glow. It is also a known agent for stabilizing blood sugar, promoting heart health and also the high fiber content means bye bye constipation.
On their own turmeric and amla are a little strong to munch. But toss them together in this super healthy and you will have the entire family lining up to get their daily dose. Bursting with freshness and flavour, who would have thought great health came in such chatpata form!
And yes, Mads Masi was right! You can truly feel the healing goodness travel through your entire being!

Ingredients:
Raw Turmeric Root        250 gm
Amla                              250 gm
Lemons                          3
Kala Namak                  to taste
Sugar                             3 teaspoon
Oil                                 2 tablespoon
Asafoetida                     a pinch
Red chilli powder          1/4 teaspoon

Method:
Grate the turmeric and amla as finely or coarsely as you like. Toss in the sugar and kala namak or black rock salt. Squeeze the juice of the lemons on top and mix well. Heat the oil in a small pan till it starts smoking. Add the asafoetida and turn off the heat. Let the oil cool a little and then add the red chilli powder to it. Once the oil is completely cool, mix in with the rest of the ingredients. Spoon into  a sterilized bottle and let it rest in the fridge. After three days, the pickle is ready to eat. It keeps well for a month if refrigerated. Just a spoonful with your lunch and let the pickle work its magic!
 

Fada Ni Khichdi

This recipe is a treasure from Tarla Dalal. Nutritious and filling, this is ideal for those breezy days when one just wants to feel the wind on the face and stay away from chores. This one pot meal cooks in a jiffy and appeals to even the most finicky eater. Eliminate the chillies and you have an excellent meal for babies and toddlers alike.

Ingredients:

Yellow moong dal              1 cup

Broken Wheat ( Dalia)       3/4 cup

Potatoes, diced                    1 cup

Green Peas                          1 cup

Cauliflower florets              1 cup

Onions, diced                      1 cup

Green chilli-ginger paste     1 tablespoon

Peppercorns                         1/2 teaspoon

Turmeric powder                 1/2 teaspoon

Chilli powder                       1 teaspoon

Salt

Tempering:

                  Cinnamon           1 inch stick

                  Cloves                 3

                  Cumin                 1 teaspoon

                  Heeng                  1/2 teaspoon

                  Ghee                    3 tablespoon

Method: Wash and soak the dal and dalia for atleast 15 minutes. Boil 4 cups of water. Heat the ghee in a pressure cooker and add all the tempering ingredients. When they sizzle, Add the drained dal and dalia as well as all the vegetables, spices and salt. Stir and saute for 5 minutes. Add the hot water. Pressure cook for 4 whistles. Allow the cooker to cool. Stir vigorously, adding more hot water if required to thoroughly mix the dal and dalia well. Serve hot garnished with slivers of chillies, and a side of curds, papad and pickle.

Beet Chops

While most shy away from the earthy taste of this root veggie, I love the versatility it affords and often sneak it into the most unexpected places. These little delights are a healthy and finger lickin alternative tothe usual potato patties.

Ing: 2 beetroots
      1 carrot
      1/2 cauliflower
      1 large turnip
      1 medium potato
       handful of chopped coriander
      1 tsp red chilli powder
      1 tsp garam masala
      1/4 cup roasted peanut powder
      1 spring onion, finely chopped
      2 tbsp cornflour to bind
      salt to taste

Method: Dice and boil the beets, carrot, cauliflower, turnip and potato. Cool and mash. Add the rest of the ingredients and mix well. Shape into round flat patties. Heat some oil on a griddle or frying pan and cook the beet chops till crisp on both sides. Serve up hot in a bun with some chilled yogurt or mayonnaise.

Mushroom-Tofu Stir Fry

A simple, protein packed stir fry bursting with flavour, that can be rustled at a moment's notice. Its always a hit with weight watchers and foodies alike. And there's nothing better i like than rolling it up in a hot, buttered chapati for a satisfying meal-on-the-run!

To make the MUSHROOM TOFU STIR FRY, you will need:

Mushrooms, 200gm (quartered)

Herbed Tofu, 300 gm (cubed)

Tomatoes, 1 cup (diced)

Onions, 2 (quartered)

White pepper powder, 1 1/2 tsp.

Smoked paprika powder, 1/4 tsp.

Garam masala, 1/4 tsp

Ginger- garlic paste, 2 tsp

Caraway seeds, 1 1/2 tsp

Butter, 2-3 tbsp

Method: Heat butter and sizzle the caraway seeds in it. Add the onions and saute till transparent. Add the ginger-garlic paste, paprika, salt and pepper. Toss in the mushrooms and cook till soft. Tip in the tomatoes and garam masala and stir for 3 minutes. Gently mix in the tofu. Take off the heat and its ready to serve!

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. :)

Chana-Kairi Chutney

The best part of Summers are the wide array of mango dishes.. sweet, savoury, raw, ripe.... u name it and every region can produce its own repertoire of  Mangifera Indica!

The Chana- Kairi chutney is a staple in every Maharashtrian home. A dry, coarsely ground side dish, it packs a punch of flavour and can elevate the humblest of meals. 

This chutney can be made without the mango as well, but personally, i love the punch of the tangy raw mango.  

To prepare the Chana- Kairi Chutney you will need:
1 cup chana dal (split Bengal gram)
5 green chilles
2 tsp cumin seeds
pinch turmeric
3 tbsp oil
1/2 tsp sugar
pinch asafoetida
1/2 tsp mustard seeds
1 medium raw mango, grated
red chilli powder and salt to taste

Method: Soak the chana dal for 3-4 hours. Run in the food processor with the green chillies and 1 tsp of cumin seeds. Take care to ensure its coarsely ground and not a fine paste. Mix in the raw mango, red chilli powder, salt, sugar and turmeric. Heat oil in a wok. Add the mustard seeds, asafoetida and the remaining cumin seeds. Mix in the chana dal and cook on a low flame. When the mixture starts to dry, cover and continue to cook till the grains start to separate and the moisture evaporates. Serve as a side to any meal!

HANDY TIPS: 

> While the dal cooks, ensure you stir requently to prevent it from sticking to the pan. 

> If the chutney seems a little too dry, heat some oil in a pan and mix into the chutney with a splash of warm water.

> For an uncooked version, simply temper the ground dal and spices with a mixture of mustard seeds, asafoetida and red chilli powder.
> Store in the refrigerator for upto 2 weeks. 

Achari Paneer

Most vegetarians in India, and definitely all Punjabis love their paneer. This cottage cheese made from buffalo's milk is a staple at every meal hosted. Be it breakfast, lunch, dinner or even cocktail snacks!!The blandness of the 'paneer' lends itself beautifully to a host of culinary variations. And one extremely popular Punjabi version is the ACHARI PANEER.

To make this tangy, spicy dish you will need:
Ing: 1 cup paneer, cubed
       1 tsp fennel seeds
      1/4 tsp mustard seeds
      5-6 fenugreek seeds
      1 tsp nigella seeds
      1/2 cumin seeds
      1/4 tsp asafoetida
      1 onion, sliced
      1/2 tsp turmeric pd
      1/2 tsp chilli pd
      1/2 tsp black salt
      3/4 cup fresh yogurt, whipped smooth
      1 tsp chopped mint leaves
      1 tbsp oil
      salt to taste

Method: Heat oil in a pan and sprinkle the asafoetida. Then add all the seeds and let them sizzle. Mix in the chopped onion and saute till transparent. Add the turmeric, chilli pd, black salt and paneer. Mix well and saute for a minute. Add the curds and a sprinkling of whole wheat flour. Add the remaining ingredients and bring to a boil. Serve hot with rice, rotis, naan or mint paranthas.
   

BEETROOT PULAO

Winters bring the best of everything... celebrations and food. The garden is just overflowing with fresh colourful veggies, begging to be picked! And one of the best ways is to make this very warm winter special one-pot pulao! Colourful and favour- full, its perfect when the sun in the garden beckons and you want something quick and easy!!

The Ingredients for Beetroot Pulao are

1 cup rice
1 medium sized beetroot, cut into bite sized cubes
1 1/2 cup mixed veggies, chopped roughly 
2 sprigs curry leaves
1/2 tsp cumin seeds
1 inch cinnamon stick
2 bay leaves
3-4 green cardamom, crushed lightly
4-5 cloves
1 green chilli, slit
1 medium onion, chopped
1 tsp ginger garlic paste
a pinch red chilli
1/2 tsp coriander powder
1 cup basmati rice
1 1/2 cup water
2 tbsp coconut milk

Method: Soak the rice in water and coconut milk. Heat a tbsp of oil in a pressure cooker. sizzle all the whole spices and curry leaves. add the chilli and onion. saute till translucent. add the ginger garlic paste and saute for a couple of seconds. add the rest of the ingredients and salt to taste. Cook for two whistles (approx 5-10 mins). garnish with coriander and serve with curds and poppadums!!