Tomato Rice and Mixed Vegetable Pickle

Blogging has become a rare treat for me lately. Sometimes I miss the laid back life I had, with ample time to make whatever delicious food I wished for and taking plenty of pictures and writing about it.
Anyways, here I am today sharing the lunch we had this afternoon...
I made this tangy- spicy 'Tomato Rice' and a side of 'Mixed Vegetable Pickle' made by my mom in law...

 

Tomato rice
Ingredients:
2 Cups cooked rice cooled
2 ripe tomatoes chopped
1/2 onion chopped
2 clove garlic chopped
1/2tsp garam masala powder
1/2 tsp red chili powder
2-3 Red chilies
7-8 curry leaves
1tb each Urad daal, Chana daal
2tb groundnuts
1tbsp oil
1tsp mustard and cumin seeds
salt
sugar
Chopped Cilantro

Method:
1)  Heat 1tsp oil, fry the dal and peanuts till golden brown, keep aside.
2)Heat oil, add mustard, cumin,curry leaves,garlic,tomatoes and onion.Fry till the onions and tomatoes are cooked well and the water evaporates.
3) Add the garam masala,red chili powder,salt,sugar cooked rice mix well.Add the fried dal and peanuts.Garnish  with chopped cilantro.
Serve hot along with Pickle or Yogurt.

 Mixed Vegetable Pickle:
1/2 cup each of Cauliflower(chopped), carrots (chopped) and frozen green peas(thawed).
1tsp chopped ginger
2tbsp Suhana Pickle masala
2tsp Lemon juice
1tsp oil
1/2tsp mustard seeds
salt
sugar

Heat oil, add the mustard seeds till they splutter. Mix with the chopped vegetables,ginger, pickle masala, lemon juice,salt and sugar.Mix well.
This pickle can stay in the refrigerator for few days.

Gajar halwa/ Carrot Halwa with Vanilla ice cream

"Beta aaj maine tumhare liye Gajar ka Halwa banaya hai"....a typical old Bollywood movie dialogue. A dessert so typically 'Bollywood' that I actually think...Bollywood moms only knew how to make one dessert....Gajar ka Halwa!!

So...my 'beta' (son) for the past few days has been demanding this dessert....especially with Vanilla ice cream. The combination of warm 'carrotty' halwa melting the cold vanilla ice cream..could be anybodies dream! Can't wait to see his smile when he gets home from school and has his favorite bite:))

Ingredients:
4 Big carrots shredded
1/2 to 3/4 cup Sugar (adjust according to sweetness of the carrots)
1/2 cup Milk powder
1tbsp Ghee/clarified butter
1/2 tsp Cardamom powder
1/4 tsp nutmeg powder
1 tbsp golden raisins
1 tbsp cashews
2-3 Pistachios sliced for garnish
Silver leaf/ varkha for garnish

Vanilla ice cream

Method:
1) In a pan, heat the ghee. Add the cashews and fry till slightly golden.
2)  Add the shredded carrots and saute for 1 min.
3) Add the sugar,cardamom,nutmeg,raisins and mix. Add the milk powder, mix, and cook till the carrots are cooked.Cover with lid for 2 mins. The milk powder will cook with the liquid from the carrots and turn into something like 'khawa/khoya/ mawa'.
4) Before serving garnish with chopped pistachios.
Serve the warm halwa with cold vanilla ice cream.Enjoy!

Indo-Chinese "American Chopsuey"

Indo- Chinese is one of a kind cuisine! It is nothing like Indian nor authentic Chinese. The dish names ...the flavors...everything is unique. What "American Chopsuey" (similar to Chili mac- macaroni with beef) is to a American, is very different from the Indo-Chinese "American" chopsuey. I have no clue...why the word "american' was in the dish name!! Maybe anything 'american' sounded cool ;) In Pune, I have even had a "American" Shev Batata Dahi Puri!!! Instead of puris, the base was something similar to 'Ritz' crackers.
The Indo-Chinese American chopsuey is a spicy-tangy thick soup with vegetables topped with crunchy fried noodles. There are many variations in this recipe too, depending in which part of India you get it!

 So here goes my recipe for a "Indo-Chinese Vegeterian American ChopSuey":

Ingredients: makes 6-7 servings
1 cup Bean sprouts ( I used caned ones, but fresh are great!)
1/2 cup finely chopped cabbage
1/2cup finely chopped carrots
1/2 cup bamboo shoots (I used caned ones)
1/4 cup sliced mushrooms
1/4 cup chopped green onions
3tbsp  corn starch
2tbsp Light soy sauce
1tbsp Hot and sweet sauce
1tsp Ginger-garlic paste
1tsp vinegar
1/2 tsp Sambal Olek chili paste
1/2tsp sugar
1/2 tsp ground black pepper
2tsp oil
salt
Cilantro for garnish
4-5 cups water

"La Choy" Chow mein noodles

Method:
1) Soup: In a large pot, heat 2tsp oil, add the chopped vegetables and saute.Add the ginger garlic paste and the water.
2) Mix the cornstarch into smooth paste in little water. Add to the above pot and stir. Add the sauces,spices salt and stir. Check for seasoning. The soup should be mildly sour and spicy to your taste.
3) Let it boil till it thickens.
4) Serve hot! While serving, place the soup in the serving bowl, top with the crunchy chow mein noodles, cilantro and chopped green onion.

Enjoy a steaming bowl of this spicy-tangy-crunchy bowl of "American Chopsuey" !

Celebrating 300th Blog Post!!

A very special blog post- It's the 300th Blog post and today happens to be Women's Day!!!
Happy Women's Day to all you beautiful ladies, who make Sizzling good food for their families and thanks for visiting 'TheSizzlingPan' and encouraging me.This blog means a lot to me and you make it a 'happier place' for me!!!
So, for the 300th Blog Post...I wanted to try something NEW...which I hadn't cooked before...some new ingredient...some new dish...something brand new for myself and my family!!

Quinoa Veggie Upma:

I had never tried or made Quinoa before, but had heard a lot of good things about this mighty little whole grain.It looks similar to 'Jowar' but very much smaller grain size.It has a High protein content, low in fat, rich in iron and many more reasons to include in your diet. More about Quinoa nutrition:
http://vegetarian.about.com/od/healthnutrition/qt/Quinoa-Nutrition-Facts.htm
I had a pack from Jungle Jims in the pantry, and couldn't wait to try it!

I used the Quinoa to make the very familiar 'Upma' with carrots and peas,so that it will be easy to accept this new grain in the family!!

Ingredients:
1 Cup Whole grain quinoa
1 and 1/2 cup water
1/4 cup Chopped onion
1/4cup Chopped carrots
1/4cup green peas
1/4cup corn kernels
1/4cup roasted peanuts
2-3 green chilies chopped( add more or less to adjust spiciness)
 2 tsp oil
1tsp Cumin seeds
1/2tsp Mustard seeds
1/2tsp sugar
1/2tsp ginger paste
4tsp lemon juice
salt
Cilantro for garnish

Method:
1) Wash the quinoa 2-3 times with water.Drain the water. Boil 1cup quinoa in 1and 1/2 cups water and little salt for 15-20 mins until cooked. It will fluff up.I covered it with a lid and stirred occasionally.
2) Heat 2tsp oil in a pan. When it heats up, add mustard,cumin,onions.Saute for 2 mins.Add other veggies,ginger paste and chilies.Let them cook.Add the roasted peanuts and fry for few more seconds.
3) Add this to the cooked quinoa and mix.Add sugar,Squeeze lemon juice on top.
Garnish with chopped cilantro. Serve hot!!!

'Carrot Halwa Bites' / Carrot Halwa Burfi

Have you ever tasted a 'something' which looked like 'something' but tasted like the 'other thing' in just 'one bite' ??? I did yesterday!!! I tasted  the "Gajar ka Halwa"(Carrot Halwa) with a texture of a 'chewy Badami halwa'..in the "Carrot halwa burfi" that I made yesterday:)
Now let me be frank... I am still to get the whole "Sugar syrup"  consistency thing-- one string syrup, two string syrup etc, for traditional Indian sweets, under my belt.
 I start out by having something in mind...and end up with a different texture. But this time it wasn't so bad...it resembled the chewiness of the 'Badami halwa" but tasted like "Gajar halwa" !! LOL!!

Ingredients: Makes 25-30 burfi pieces
2 Cups Milk powder( I used non fat dry milk powder) + some more
1 cup sugar
6tsp Ghee + little to grease a pan
1/2 cup finely grated carrots
1/2cup All purpose flour
1/2cup Powdered sugar
1/2tsp cardamon powder
1/4tsp nutmeg powder
1/4tsp saffron
Chopped Pistachios

Method:
1) Heat 5tsp ghee in  a nonstick pan . Add the all purpose flour.Fry for few seconds.Add the milk powder and warm it through, while stirring constantly. Don't let it brown/ burn.Take off the heat and keep aside.
2) Heat 1tsp ghee, fry the grated carrots for 1 min.Keep aside.
3) Take 1 cup sugar in a pan,add enough water just to cover it.Add the cardamon,saffron and nutmeg. Let it boil for 7-9 mins till syrup reaches "one string consistency" ( when a syrup drop is stretched between 2 fingers..single string is formed)
4) Add the grated carrots, milk powder, all purpose flour.Stir till it thickens up. ( Add little more milk powder if necessary)Once it thickens add the powdered sugar.
5) Apply butter to a pan. Spread the above mixture onto the pan.Flatten with buttered spatula/ bowl
6) Spread the chopped pistachios on top.
7) Let it cool, then cut into squares with buttered knife.
8) Keep in refrigerator to harden more. Carefully take out each square ( if its sticky, use a buttered spoon)

"Aroma From a Guest Kitchen"- (Guest- Vidhya Souresh)- Carrot Kheer

 

Guest: Vidhya Souresh

Dish: Carrot Kheer

 

Vidhya is my friend  'V' that I mention in many of my recipes. We spend a good 6-7 years together in Ithaca,NY. In those years...I must have learnt a lot of recipes, techniques from Vidhya and had her delicious food countless times!Oh how I miss those days :( 

When I was pregnant with 'A', Vidhya made this really nutritious and delicious (at the same time)..Carrot kheer for me. She said this kheer was made by her mom when she was little. The Carrot kheer  can be had as a 'warm dessert'/ or cold with a scoop of ice cream or even as a 'drink' for the kids. Either ways.... it tastes "AWESOME!!!

 

Ingredients:

carrots-3cups

sugar -1cup or little less

cashews-10nos(soaked in milk for 20 min)

ghee-1tbsp

sliced almonds-4tbsps(garnishing)

cardamon-1tsp

saffron-1tsp

milk-5cups (healthier version)

or

half & half-1cup & milk 3cups(occasionally.........to jazz up your taste buds)

1/8 tsp -salt.

vanilla ice cream(optional).

Method:

     

-grate the carrots and saute in ghee until raw smell disappears.

-pressure cook the carrots with enough milk and puree the carrots.

-make a syrup with sugar and add the puree.
- cook till the mixture turns transparent.

 -make a coarse paste out of cashews and add to the mixture.

 -pulse the milk in the blender for 2mins(this gives a creamy texture to the milk)and add to the mixture.

  -add half&half, cardamon,salt and saffron.

  -boil it for 10mins.

 -serve warm or cold with a scoop of ice cream.

 

~ Vidhya

 

"Everyday Cooking"- Whole wheat Veggie+Paneer Frankies/Wraps

'A' mentioned yesterday about the chicken frankies she made for sunday night dinner....and here I was drooling with the thought...and couldn't wait to bite into one!
When me and my sister were in school,our parents would take us to 'Pune Camp' during Christmas to see the festivities.It is here that we had our first 'frankie'. It was a flour tortilla with egg coating wrapped around spicy chicken and onion....it was just yummmm! They serve it sizzling hot along with raw onions.Just mouthwatering and a 'all -in -one' meal too!
There are many types of frankies -either with chicken/meat filling or veggie or paneer filling.It is a very famous street food in 'Mumbai'.
Since then, my mom would always make it for us at home....and she had added her 'own touch' to it. Here is how she makes veggie frankies.She uses mixed veggies to make the filling. The chapati/tortilla is smeared with tangy-spicy-sweet mint chutney.The roll is warmed up on a flat pan/tava with a little butter on top!

Ingredients:
For the Chapatis/Tortillas/Wrap
They are usually made with 'All purpose flour' and little whole wheat flour added to it.But my mom and hence me.... prefer to use the 'whole wheat flour'.
1 cup Whole wheat flour (if you want all pupose flour add 1/2 cup whole wheat flour+1/2 cup all purpose flour)
2tsp oil
salt
Mix flour,oil , salt and knead into a soft dough with water.
Roll out the dough into circle thin chapatis/tortillas.Roast lightly on hot flat pan/tava.The chapati will finish roasting after the filling is filled.

For the filling:
1/4 cup finely chopped cabbage
1/4 cup finely chopped cauliflower
1/4cup finely chopped carrots
1tbsp finely chopped capsicum/green pepper
1tbsp corn kernels
1 boiled mashed potato
1/4 cup chopped paneer
1 onion finely chopped
1 onion sliced ( to garnish)
1/2tsp Ginger garlic paste
1/2tsp chili powder
1/4tsp garam masala
1/8tsp Chaat masala
salt
oil
Heat oil in a skillet.Add the ginger garlic paste,onion.Fry for 2 mins.Add the rest of the veggies,paneer and fry again till the veggies are cooked through.
Add the salt, chili powder, garam masala,chat masala etc and mix.

For Mint chutney:
1/4 cup mint paste
1/8cup jaggery
1/2tsp tamarind extract
1/4tsp chili powder
1/4tsp cumin-corainder powder
1/4tsp crushed garlic
salt
Mix everything together and make into a smooth paste.The chutney should be 'Tangy-spicy-sweet'.

Assembly of the frankie:
You can brush the chapatis with beaten egg mixture to give a 'egg coating'. I did not use egg for this one and kept it 'vegetarian'.
1) Take 1 chapati, apply spoonfull of mint chutney on all sides.
2) Add 2-3 spoons of the above filling.Place few slices of raw onions on top.
3) Roll into 'cigar' shape by tucking the ends as you roll.The roll will be nice and tight and the filling will not drop out.
4) On a flat pan,heat a dab of butter/oil. Place the frankie roll on it (the seam side down) Roast till golden brown.Carefully turn on the other side and roast again
5) Serve hot with Ketchup/ hot and sweet sauce/ raw onion slices/ green pepper slices etc.

"For Little Tummies"- Spinach-Carrot Wheat Dosas

It is kind of interesting, how your cooking 'style' changes according to the people you cook for. You tend to cater to their likings and needs. I have learned/discovered some recipes which I had never tasted before in my life. Cooking for 'E' , has been a learning experience for me.And I am sure, same goes with every 'new mom'. You have to cook and modify recipes to suite your little one and your family.

'E's palate has always been sensitive to 'texture'. As a baby, it took him a while to graduate to 'solid' foods. So he started eating the typical Indian food like chapati+ Bhaji (subzi ) very late. To incorporate 'wheat' and veggies in his diet...I started making these dosas. They are pretty soft(not crisp like the regular dosas) and packed with nutrition.He used to really like these and had no problem chewing. Sometimes I would also add the 'oat flour/ baby whole grain oat cereal 'to the batter.

Now that he has all his teeth (well almost..) at 2 years, he has finally started eating 'normal' food like..chapati,bhaji,parathas etc.

Though I started making these for 'E', both 'M' and I like these too.They are easy to make,taste delicious,are good for you...what's not to like???We often make these for lunch/dinner and have with sambar/chutney/ketchup/pickle.

Here is the recipe I started making as 'my experimentation as a new mom'-

Ingredients:

1 cup whole wheat flour

1 cup finely chopped Spinach

1/4 cup finely shredded carrots (shred with finest grater)

1/4 cup chopped onion

2 cloves garlic finely chopped/paste

1/2tsp Cumin

1/4 tsp chili powder/green chilies

Salt to taste

Oil

Method:

1) Mix together, whole wheat flour, spinach, carrots,onion,garlic,cumin,salt, and make into batter by adding little water at a time.

2) Keep aside 10-15 mins.

3) On a non stick pan, on medium heat, spread some oil and add a table spoon of the batter.Spread into a circle evenly.Dab some oil on the sides

4) Once the dosa sets, and turns golden brown,flip on the other side. Fry for 2 mins on that side

5) Serve warm with Ketchup/Chutney/Sambhar etc

Variations:

1) Spiciness can be increased by adding ginger-garlic-green chili paste.

2) Add some owa seeds.Gives distinct flavor.

3) Finely grated potatoes can also to added to the same batter.

4) I have also tried adding,oat flour/baby oat cereal to the batter. The dosas come out softer.But then its difficult to flip them.

"Appetizers"-Steamed Cabbage and Carrot Rolls

This morning was pretty relaxed as 'E' did not have to go to school today(He goes only 3 times a week) and also mainly because...we had left overs from last night and therefore did not need to cook for lunch today.Last night made 'Pav Bhaji' for dinner. Whenever I make Pav Bhaji ,'M' always reminds me to make it sufficient atleast for 2 meals.Reasons for that-Well...

It's one of his favorites ... so eating it once doesn't satisfy his 'craving' for Pav Bhaji.Secondly, pav bhaji tastes better the next day...all the flavors marinate and come together well....and lastly...it saves 'cooking' the next day! How thoughtful is that!

So, I had some time on hand...and I decided to experiment on Cabbage I had in the refrigerator.

The whole idea behind these rolls was...kind of 'fusion' of 2 recipes or cuisines. First one is the 'Alu chi vaadi'/Patra Rolls' made in Maharashtra with Colocasia leaves.The second inspiration was 'Paula Deen's (Food Network)Cabbage rolls stuffed with meat.

I used the ingredients that are used to make Patra rolls but used Cabbage leaves instead of Colocasia leaves and instead of using any meat (as in Paula's Cabbage rolls),I used carrots and besan.

There were some modifications I had to do to make Cabbage 'work' like Patra in this recipe-like boiling the cabbage leaves prior to making the rolls and trimming the stems to make the leaf more pliable.

The rolls came out pretty good (Making them was a bit messy though)...and they tasted really delicious after shallow frying (like patra rolls).To my surprise even 'E' liked those!

Here is the recipe of my experimentation:

Ingredients:

1) 4 Whole Cabbage leaves

2) 1/4 cup Carrots(Julienne cut) Fancy name hmm...i.e cut thinly into strips!

3) 3/4 cup besan/gram flour

4) 1/2 tsp sesame seeds

5) 1/2 tsp ginger garlic paste

6) 1/4tsp tamarind extract

7) 1/4tsp jaggery

8) 1/4tsp Chili powder

9) 1/4tsp Ajwain seeds

10) 1/4tsp turmeric powder

11) Oil to fry

12) Salt to taste

Method:

1) In a big pot keep water for boiling. Carefully cut 4 whole cabbage leaves from a cabbage head.

Immerse them in boiling water for 3-4 mins just to soften them and make them pliable.

2) Mean time make a thick paste of besan,chili powder,sesame seeds, turmeric, ajwain, salt, tamarind and jaggery.The paste should be thick enough to coat the leaf surface.It should taste spicy, and little sweet-sour.

3) Take out the cabbage leaves from water.Let them cool a little bit.With a sharp knife,carefully trip the backside if the cabbage stem.(So that it becomes thin like leaves and easy to roll later)

4) Keep the biggest leaf on flat surface.Apply the besan paste on the inside of the leaf evenly.

5) Keep the next leaf on top of the pasted leaf.Repeat the same and stack the leaves on top of each other.

6) On the last leaf,spread the besan paste and the julienned carrots.

7) From the edges,start rolling the leaves into a big roll

8)Stick the edges with besan batter

9) Oil a plate/pan, and keep the roll on it.Steam the roll in a cooker( without whistle) for about 15 mins.Let it cool

10) Cut the roll horizontally into discs.

11) Shallow fry the rolls/discs in oil till golden brown.

12) Serve hot with ketchup.

'For Little Tummies'-Shevayi Upma/ Vermecelli with vegetables

Shevayi Upma

'E' is a bit of a picky eater.I have to modify recipes to suite his taste.He likes 'softer' foods ( or is it the laziness to chew?). This Shevayi(Vermecelli) Upma is a fusion between 'upma' and 'chinese noodles'. It is easy to digest,easy to make, has vegetables for nutrition and if pumped up with 'chilli sauce' is perfect for 'bigger tummies' too!

Ingredients:

1 cup Roasted Vermecelli ( or roast the non roasted vermecelli in 1tsp ghee/butter till golden brown)- I use the 'Savorit' Vermecelli found in 'Indian' section in the grocery stores

1 tsp ghee/butter

1/8 cup shredded carrots

1/8 cup frozen corn kernels

1/8 cup other veggies(onions,peas,capsicum)

1/2 tsp roasted sesame seeds

1/4 tsp cumin seeds

1/4tsp Mustard seeds

1/2tsp tomato ketchup

1 cup hot water

Salt and sugar to taste

Pinch of chilli powder/black pepper

1/8tsp Turmeric powder

1/8tsp Garam masala powder ( optional)

3-4 Curry leaves

Cilantro for garnishing

Method:

1) Heat 1tsp ghee/butter add cumin, mustard seeds and saute the carrots, corn, onions, capsicum etc till nice and tender.

2) Add the roasted vermicelli and roast for another minute or so.

3) Add the hot water,salt,sugar,ketchup,chilli powder, turmeric, garam masala and put on a lid for about 2-3 mins.

4) Remove lid, mix, again put lid till all the water is evaporated.Fluff up the noodles with a fork.

5) Garnish with toasted sesame seeds and cilantro before serving.

6) Tastes great when warm and with additional ghee/butter on top!