Going on Blogging Break...

Since I started this blog.....each and everyday I keep thinking about what I can write....what I can cook and blog about. It has become so much a part of my daily life that I cannot imagine ....not blogging!

But due to personal and health reasons....I am going to take this much needed break. I am going to give myself enough time to relax, recuperate and come back with all the Enthusiasm....Ideas.....Thoughts ....and ofcourse more Delicious food!!!

All you friends out there, who visit my blog.....I really appreciate your interest! You are the ones that motivate me to keep going!!!

I hope you all will return ...once I come back ....

I will let you all know..when I am ready to come back....and then we can start this journey together again!!!

See you soon,
Deepti

" Appetizers"- Pea Pesto Crostini

Last month during Christmas sales, 'M' bought me this Solid Cast Iron Grilling Pan that I wanted for quite sometime. I was so excited!!! Before he got me the pan, I kept thinking about all the recipes I could cook in the pan with those amazing 'grill' marks! But after getting the pan....I kept postponing its 'opening' to cook something special in the pan.
Finally yesterday, it occured to me .....I SHOULD open the pan today!!!
My New Grill Pan:

Coincidently ....I was watching 'Food Network' with my afternoon tea, and saw Giada make this really simple but tempting Appetizers- Crostini with Green Peas Pesto. Tadah!!! I had a recipe to cook in my Grill Pan!!
I pretty much followed her recipe with few changes here and there.
Original Recipe can be found here:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pea-pesto-crostini-recipe/index.html
 I just had plain white sandwich bread which I cut up into triangles to make the Crostini, instead of the Ciabatta bread mentioned in the recipe. And the tomatoes I used were 'Roma Plum Tomatoes' ..coz..I did not have any cherry tomatoes on hand.
My pan gave beautifull grill marks on the bread and made perfect CRUNCHYYY Crostinis!

 

Peas Pesto:

I hadn't tried this one before , but it tasted pretty good. It was little sweet from the peas, salty and nutty from Parmesan cheese and had hint of garlic.Couldn't imagine at first, how a puree of peas would taste like, but did not taste bad at all!! Only thing I would change next time was to add little 'heat'....may be red pepper flakes...
Pea Pesto Crostini: Perfect Appetizer for Parties Or just a Yummy Snack
Everything can be done in advance...crostinis, pesto,cutting tomatoes.The guests can assemble the crostinis by themselves or you could assemble just before the party.Looks Great...Tastes great!

"Sweet Treats" - Puran Poli

Since 'Makar Sankranti' was last week, I had made big plans to make TilGul (Sesame sweets) and the typical dish for Sankranti  i.e. GulPoli or Puran Poli. I am actually not a big fan of Gul Poli and to tell the truth haven't tried making it yet. So my goal was to make Puran poli for Sankranti.
After making the tilgul, I had hardly any energy left to make this- time consuming novelty.So postponed it untill the weekend....with the hope that 'M' can take care of 'E' and give me ample time in the kitchen.
The Puran Polis came out delicious, nice and soft, moist on inside (how I prefer, rather than the dry powdery Puran) and we ...including 'E' ate till our hearts content!!!
The Puran Polis are typically eaten in Maharashtra with lots of ghee, milk (either saffron flavored or plain or sometimes coconut milk even) and a 'Special dal' called 'Katachi aamti'. This dal is made from the left over dal stock, left after boling the Chana Dal for Puran. The flavor combination of Puran Poli along with this dal and the 'aroma' of this meal is just very festive and heavenly...instantly it brings you  back to your home in India.....

Ingredients: (Makes about 12-14 Polis depending on size and thickness) 
For Puran:
1.5 cups Chana dal soaked overnight
1/2 cup grated jaggery (adjust as per sweetness desired)
1/4 to 1/2 cup sugar
1 tsp Cardamon powder
1/4tsp nutmeg powder
1/4tsp turmeric
1/4tsp salt
1tsp Ghee

For Poli:
2 cups Whole wheat flour
1tbsp all purpose flour
1/2tsp turmeric
salt
oil
Mix everything together and knead into soft dough with warm water.Use oil liberally to make the dough soft.

Method:
1) Pressure cook soaked chana dal till well cooked. Drain all the water and keep aside for 'Katachi aamti'.
2) Mash the dal well in a 'Puran machine' or blender.No lumps to be seen.
3) Heat 1tsp ghee in non stick pan.Add the chana dal paste, jaggery, sugar, spices and cook while stirring continously.The mixture will felt become loose due to melting sugar and then start to come together.Come till the mixture is consistency of 'Mashed potato' .Do not let it dry out.

4) After it cools, make lemon size balls of the 'Puran' and also the wheat dough.
5) Roll out the dough and then place the puran in the center.Close from all sides.

6) Roll out the dough into thick 'Poli'...kind of like 'Aloo paratha.

7) Roast on warm skillet with drizzle of oil. Roast on both sides.

8)Serve the warm Polis with Saffron flavored milk, ghee and 'Katachi Aamti'

Katachi Aamti

2 cups dal stock

1/4cup fresh coconut

2 cloves

1 small cinnamon

1 bay leaf

1 tsp tamarind pulp/ amsul

2tsp Goda masala( maharashtrian masala)

5-6 curry leaves

1/2tsp turmeric

Chili powder

Jaggery

cumin, mustard seeds

salt

oil

cilantro

Method:

1)Heat oil in a pan, add the mustard seeds, cumin, curry leaves, all the spices.

2) Add the daal stock, salt, tamarind, jaggery, goda masala and coconut.

3) Simmer for few minutes.

4) Garnish with cilantro.

5) Serve warm with Puran Poli/ Plain Rice.

"Sweet Treats" - TilGul / Sesame Brittle / Sesame Ladoo

So the other day, I was telling 'E' that we are going to make sweets for 'Sankranti' and say 'Tilgul Ghya god Bola' (Custom in Maharashtra meaning:Take these sweets and talk sweetly!). After that, when I go to drop him off at school, first thing he tells his teacher is 'Laloo'( Way he says 'Ladoo"/Sesame ball) and then...'TilGul Ghya god bola'!! It was sooo cute!!!! Obviously his American teacher did not understand exactly what he was saying, but when I told her.....it did put a smile on her face!
Yesterday I made two types of TilGul/ sesame sweets. One was kind of diamond shape brittle made with Light brown sugar and sesame and the other one with sesame,Jaggery, Peanuts, Chana dalia....called Ladoo.
Both had kind of crunchy /crispy texture.I used to love this kind as kid and even now....But there is a way to make softer ladoos too.Haven't tried that yet though.

Til Vadi/ Sesame Brittle

Ingredients:
1.5 cups Light brown sugar / can use jaggery/ white sugar as well
1 cups roasted sesame seeds
1/2 tsp ghee/ clarified butter
1/2tsp Cardamom powder

Method:
1) Lightly roast sesame seeds.Let them cool.
2) Lightly grease a flat baking sheet with butter.
3)In a nonstick pan, heat 1/ 2tsp butter, add the light brown sugar.On medium heat let it melt and bubble.
4) Add the sesame seeds, cardamom and mix promptly.Take off heat.
5) Pour on the greased sheet.Spread evenly with buttered spatula or just turning the sheet around.

6) Cut into diamond shapes and let them cool.
7) Carefully break and remove the Sesame brittle from the sheet.

Til Ladoo/ sweet sesame balls

Ingredients:
1 cup roasted sesame seeds
1 and 1/4cup jaggery
1/2tsp cardamom powder
1/2cup coarsely crushed peanuts
1/4cup roasted chana dalia
1/2tsp ghee

Method:
1) Lightly roast sesame seeds, peanuts, chana dalia.Let the cool. Crush the peanuts coarsely.
2) In a non stick pan, heat 1/2tsp butter, add jaggery.Let it melt and bubble for couple minutes.
3) Add sesame, peanuts, chana dalia, cardamom etc and mix well.Remove off the heat.
4) With buttered hands roll the hot mixture into balls.

Caution: The mixture is reaaallllly HOT! Be carefull not to burn yourself!
(I could actually roll only 7-8  ladoos and then my hand were RED....so just reheated the mixture and poured it on sheet to make brittle)
5) Warm a little if it turns dry and roll into balls again.
6) Or simply pour the hot mixture on buttered sheet and make sesame brittle.

                                               Til Gul ghya God Bola!

"Appetizers"- Aloo Tikki with 'Chutney' surprise

I am reading this novel 'The Last Chinese Chef' by Nicole Mones. In the novel along with the 'story' are some details, tricks, history about 'Chinese Cuisine'. They say that no other cuisine controls 'Texture' and some other qualities of food as the 'chinese' way of cooking.Another aspect of some authentic chinese cuisine is to take the diner by 'surprise factor'. When a plate of food comes in front of you....you think it is something...but actually when you eat it...it surprises you completely.....not at all what you have thought about it....it is totally different.Like they carve chicken  into bite size pieces and put them together as though the chicken has never been cut....has crispy skin but 'melt in your mouth' tender meat. ...
I like chinese food...but have yet to discover these 'authenticities' of the great cuisine.....
So....I liked the idea of 'Surprise factor'. My mom made 'Idlies'( fermented rice+lentil cakes) with chutney in the center.She would pour some batter in the stand, then some chutney and then batter again.The 'Idlies' were steamed along with the chutney in the center.They tasted delicious!
Just as a simple try....I made Aloo Tikki's , but stuffed them with Coconut-Mint Chutney.They look like 'Normal' aloo tikkis from outside, but when you bite into them, you get a 'surprise' of Spicy Coconut-mint chutney!!!

Ingredients:
For Aloo Tikki:
2-3 Potatoes and mashed smoothly
1/2tsp Cumin seeds
1/4tsp Ajwain seeds
1/4 tsp garlic paste
1/4tsp chili powder
2tbsp Bread crumbs
Salt
oil to fry

For Coconut-Mint Chutney
1/3 cup fresh coconut
2tbsp mint paste
2-3 green chilies
2tbsp Cilantro
1tsp garlic-ginger
1/2tsp cumin
salt
sugar

Method:
1) Mix together Boiled mashed potatoes, cumin, chili powder, garlic paste,bread crumbs salt etc and knead well. Make small balls with depression in the center.
2) Grind together the coconut, mint, cilantro,chilies and other ingredients to make a smooth chutney.
3) Place a 1/2 tsp chutney in the center of the potato ball.

4) Cover the ball with some more potato mixture and gently roll into flat 'Aloo Tikki's'
5) Shallow fry the Aloo tikkis in non stick skillet on medium flame untill golden brown and crispy on the outside.
6) Serve immediately with ketchup/ Hot-sweet sauce.

Take your guest by surprise of coconut-mint chutney inside the Aloo-Tikki's!!

"Everyday Cooking"- Bitter Gourd Crisps

I know this one is not going to be many peoples favorite.Who likes Bitter Gourd???Not many hands raised up there!!! It is not my 'favorite' either. But you know, it is one of those things that take me back to India....
Back home, once in a while, my mom would make either curry or these crisps with bitter gourd....under the reason that " it cleans out your system"....."it controls blood sugar"...."its good for you" etc etc. I guess all that was true....but as kids...we hardly understood.
Then there was this chain of stores..."Hot Chips" was the name...they would make literally zillion varieties of chips.....from different veggies and fruits.It was awesome how much variety they had. They also sold these 'Bitter Gourd Chips"...

Ingredients:
1 small bitter gourd
1/4tsp turmeric
1/4tsp chili powder
1 pinch sugar
salt
oil

Method:
1) Slice the bitter gourd as thinly as possible into circles. Hollow out the center and the seeds.
2) On a flat non stick pan heat a thin layer of oil. Arrange the bitter gourd slices on the oil.
3) Season with turmeric, chili powder, salt etc. Let them fry and 'crisp up'.
4) Turn the crisps on the other side.Let it brown and become crisp on very low flame.Press the crisps with flat spatula while they crisp up to squeeze any liquid out.
5) Once they "Crisp up", turn off the flame.

" Sweet Treats"- Scones with Dark Chocolate and Orange zest

I love to have something along with my afternoon tea. Biscottis, Scones are amongst my favorite ones. Even back in India, we always had either Toasts (cake rusks), Khari (sort of puff pastry without any filling), Nan katai's ( buttery yummy cookie) along with tea. I remember there was this old man, who came weekly once, with his container full of these goodies to sell. We called him 'Chachaji'. He always gave me couple extra nankatai's on my hand , as they were my favorite!!
Even now.....after getting married....after having a kid....when I go back to India, Chachaji will still give me couple nanakatai's on my hand! I feel like my childhood has returned.....and I enjoy it!!!

"Scones" are sort of a quick bread....with crumbly texture ....can be sweet /savory....and can be made with various flavors and additions like cranberries, chocolate chips, poppy seeds ,lemon, chives, cheese, rosemary etc etc. One of my favorite flavor combinations is Chocolate + Orange. I love the way these two enhance each other.I used the recipe given by my colleague at Cornell, few years ago. I believe it was her grandma's recipe. The scones comes out nice and crumbly, sweet and perfect for dunking in tea/ coffee.

Ingredients:
2 cups All purpose Flour
1/2 or 3/4 cups Granulated sugar(adjust according to sweetness desired)
2 tsp Baking powder
1/3 cup Unsalted butter (very cold)
1/2 cup heavy cream/ whole milk
1 tsp Vanilla extract
2tsp Orange marmalade(for extra orangy taste)
1 egg
1/4 tsp salt
1/2 cup dark chocolate chips/ drak chocolate bar cut into pieces
Zest of 1 orange
1 tsp milk

Method:
1) Pre heat oven to 375F.
2) In a large bowl, mix together flour,sugar, salt,baking powder.
3) In a small cup, beat 1 egg. Keep aside 1 tsp ( for egg wash later). To the rest of the egg, add heavy cream, vanilla. Mix together.
4) Cut the cold butter into small pieces and combine with flour- sugar mixture. Use fingers to blend the butter into the flour. The mixture should look like coarse crumbs. ( Little pieces of butter should be still seen in the mixture). Add the dark chocolate and orange zest,marmalade.
5) Add the egg- cream mixture to the flour. Stir untill combined. Do not over mix.

6) Knead the dough lightly on floured surface. Roll out or pat the dough into a circle. About 1 and 1/2 inches thick. Cut into 8 wedges like pizza.

7) Place the scones on lightly greased baking sheet. Keep them apart.They will spread while baking.

8) Mix together 1 tsp egg and 1 tsp milk.Beat together. Brush onto the scones to get 'shiny' appearance on baking.

9) Bake at 375F for 15 mins or untill lightly browned.

10) Let them cool completely before taking out from the baking sheet.Store in a air tight container.

Enjoy the sweet crumbly Scones with dark chocolate and orange with your favorite tea or coffee!

"Fusion Cuisine"- Tofu Makhani / Tofu Butter Masala

Few days ago, when I posted the recipe for 'Thai Stir Fried Tofu", my friend 'N' commented how he doesn't like Tofu and it feels like he is chewing on cardboard / eraser! Hahahha!
I can totally understand how he feels....becuase at home 'M' is not a big fan of Tofu either. He tries to avoid it each and everytime. But when I made this curry- "Tofu Makhani', he quite did not realize that there was Tofu and NOT Paneer in the curry and also ate a bowl full! Now that was a success!!! May be the 'Makhani/ butter masala' sauce masked the taste of tofu and it was as soft as Paneer. So all the ....'Non Tofu Fans'.....give this one try...may be you will like it!
Ingredients:
2 cups 'Extra Firm' Tofu , cut into bite size cubes
2 medium onions chopped
2-3 ripe tomatoes or 1/2 cup canned crushed tomatoes
1/4cup cashews
2tsp cilantro chopped
1 tsp Ginger garlic paste
1tbsp Cumin-coriander powder
1tsp Butter chicken masala
1/4tsp garam masala
1/2 tsp cumin seeds
1/2tsp Chili powder
1tsp kasoori methi
1/2 cup whole milk
1/2tsp sugar
2tsp butter
oil
Red food color(optional)...I did not use it in this recipe
salt
Almonds,cilantro for garnishing

Method:
1) Cut the Tofu and lay it on a paper towel to absorb extra liquid. Then shallow fry the tofu in oil untill golden brown on each side.Keep aside.

2) Meantime,fry onion,ginger garlic paste and tomatoes in 1tsp oil till nice and soft.Puree in the blender along with cilantro,cashews and kasoori methi.
3) Heat 2tsp butter,when it bubbles,add cumin seeds and the above paste and fry nicely.Add little water and the whole milk.Add butter chicken masala, cumin coriander powder,sugar and salt.The gravy should be little thick.This is a mild sauce and shouldn't be too spicy.It has a tender flavor ...little sour,sweet and smooth and silky.
4) Add the fried Tofu.Mix well gently.
5) Add garam masala to the gravy.Mix.
6) Turn off the heat,add cilantro and almonds.
7) Serve hot with Naan/Chapati/ Rice.

"Food For Thought"- Are you a 'good' Recipe-Follower?

To be honest....
I am a very 'bad' recipe follower.There has been hardly any recipe that I have followed word by word....teaspoon by teaspoon.When I look at the recipe, I tend to look at it 'overall' what the general idea is. But never have I tried making it 'as-is'. It may be genetics.....or my lack of 'following' skills.

Genetics.....coz my mother never followed the recipe 'as-is' from her cook books. She just had to add a touch of her own. My father was of the opposite opinion.He thought.....if you do not add/ use all the ingredients and quantities, you sort of mess up the recipe. He sometimes measured the ingredients for my mom to follow a new recipe.Yes...they liked cooking together...when they had time!

Being a Microbiologist....I have had enough of measuring/ and following protocols in lab. In the lab, even 1 microliter or 1 microgram here and there matters. If you mess up..your all days work is worthless. You have to start over again.
May be that is why...I want to keep my kitchen unlike a 'lab'. No Strict measurements.No blindly following a recipe/ protocol. I want to be creative. Want to let my brain, mind and heart work together to create something delicious. I want to add a little 'Deepti' to what I cook.....and enjoy it!

It surely doesn't mean, I do not look for recipes for ideas. I sure do. But like I read on
http://www.malas-kitchen.com/    I want to use the 'RECIPE AS A THEME'. The exact words on that website were:

" A Recipe is a Theme which an Intelligent Cook can play each time with a Variation"
This approach of mine doesn't work so well with Baking. Baking is hard core measuring. Here and there....and you mess it up. May be that is why I am a 'lazy' baker. 50% times I turn to cake mixes.But even then....I will always add 'some' touch of my own to the cake mix or the icing to make it my 'own'.
When I really feel motivated ..I bake from scratch.

What about you? How well do you 'mimic' a recipe?

"Pat-a-Cake" - Chocolate Fudge Cake with Cream cheese+Ricotta cheese icing

All of last week and this week, both 'M' and 'E' had holidays. We did not travel anywhere, but did a lot of eating, relaxing , watching movies and sleeping! That is all what you are looking forward to ...at times!
So.....in the holidays..'M' had been asking me that he wanted to bake cake either for Christmas or New years. Due to my laziness, I kept postponing it.....will do it later..will do it tomorrow...were my answers.

Finally....he took the initiative...got a 'Betty Crocker' mix and baked a cake all by himself at 10 pm on 30th night!!! Now that's the Spirit! I was really proud of him!
Next day it was upto me....to do the rest.....icing ...decoration and make it look prettier! The cake came out really good ( Betty Crocker and 'M' you are the best!) ....and we further enhanced the moistness with a 'Spray' of coffee ( recipe follows) and the 'Icing on the Cake' was a creamy delicious blend of Cream cheese, Ricotta cheese and butter...and sugar! We enjoyed this dessert on New Years Eve along with some Good Friends, Laughter and a Game of Cards!

Ingredients:
For the Cake
1 packet Betty Crocker 'Chocolate Fudge' cake mix

For the 'Spray'
1 tsp instant coffee powder
1tsp sugar
1/2 cup water

For the Icing:
3/4 packet of 8 oz Cream cheese
1/2 cup Ricotta cheese
3tbsp butter
3/4 - 1 cup powdered sugar ( add as per the sweetness desired)
2-4 tbsp milk
1tsp vanilla extract
Maraschino cherries
Few brown M and M's
1 and 1/2 Hersheys Dark Chocolate bar Grated/ Curled

Method:
1) Bake the cake as per directions on the packet. Let it cool completely.

2) Boil 1 tsp coffee in 1/2 cup water and sugar for 5 mins. Let it cool.Fill the coffee in a 'spray' bottle.
3) Cut the cake carefully into 3 layers with a big knife or cake layer cutter.Place all three layers on different plates.Place the last /bottom layer on the stand you want to present the cake on.
4) Spray the layers generously with coffee mixture.Let it soak for 15 mins.
5) Mean time, mix together cream cheese, ricotta cheese, butter, sugar,vanilla and whip well with hand blender or a stand mixer. Mix till well blended, smooth and creamy.Add milk to adjust consistency.
6) Spread the frosting on the bottom most layer.Spread with a spatula evenly.
7) Place the next layer on top and repeat the same.Place the third and final layer and generously cover with the icing. Spread evenly and smoothly.

8) Grate/ curl Hersheys Dark chocolate Bar. Put the chocolate curls on the edge and sides of the cake.

9) Decorate the center with cherries and M and M's.

                            Enjoy the ULTIMATE  moist ....delicious .....creamy...chocolaty cake !!!

Happy New Year 2010!

 Wish You All a Very Happy New Year filled with ...

                           Happiness,

                                  Good Friends

                                       and Yummy Food!!!

"Everyday Cooking"- Sabudanyachi khichadi /Sago Stir Fry

One of my most favorite foods....and how did I not blog about it for soooo long?????? Haven't met a 'Maharashtrain' yet ...who does not like 'Sabudanyachi Khichadi'. It's everyones favorite! Though everyone might have a little 'choice'  how they like it done. Like my sister..prefers it not so well done. She says the Sago should still look little 'Whitish'. Others may like it cooked well..where the Sago turns translucent.I like mine...in the mid-way.Not so white but not totally translucent either. There is a 'technique' involved.Perfect soaking of the sago, the way to stir fry it, how long to cook it....  The Sago should be cooked.... but not so much that it starts to stick together and become rubbery and chewy.So making 'Proper' Khichadi is an 'art'! Each individual sago pearl should remain separate....That's the perfect version!

Sago khichadi  is mostly made during 'Fasts' ( Hindu religious fasting).....but can be enjoyed on any occasion ...as in our home.'M' and I both loveeeeee this khichadi. It is our weekend breakfast/Brunch. We have always loved the way it is made for 'fasts' and haven't really tried adding any other ingredients like...onion/ mustard seeds/ turmeric etc. We like the way.....just as we have had it throughout our childhood.
Here is the recipe of our childhood.....adulthood...all time favorite!!!
Ingredients:
1 cup soaked sago(method follows)
1/4 cup boiled potato chopped
1/4 cup crushed roasted peanuts (coarse powder)
2tsp cumin seeds
2-3 green chilies cut
1tbsp ghee ( for the 'real' taste) / oil / butter
salt
sugar (1/4tsp or so)
Cilantro, fresh grated coconut, lemon juice for garnishing

Method:
1) Wash Sago with cold water twice. Drain 'almost' all the water off.Keep little water in the sago (may be 1/4 inch on top of soaked sago).Let it soak for 4-5 hrs or overnight(preferably overnight).The Sago should plump up and look like individual pearls.It should not be 'wet' to touch.
2) Heat the ghee in a kadhai, add cumin seeds, chilies and boiled potatoes.Fry for 1-2 mins.
3) Add the soaked Sago, peanut powder, salt. Mix well on medium flame.
4) Keep stirring to avoid lumps in the sago. Add sugar(just little  for taste)When the sago starts turning little translucent, turn off the heat.Otherwise it will start clumping together.Take off the heat.DO NOT COVER SABUDANA KHICHADI WITH LID while cooking.It will become sticky.

5) Serve IMMEDIATELY...nice and hot ...topped with cilantro, fresh coconut and squeeze of lemon juice.
6) It is also served with cool 'cucumber raita'- Finely cut cucumber in Yogurt .
 (A famous dish is Pune is called 'Kakdi Khichadi' meaning 'Cucumber and Sago Khichadi'). This place that makes and sells it....makes hundreds of plates of this 'Maharashtrian' favorite everyday.....

"Appetizers"- Thai Stir Fried Tofu

I am like the person who can eat 'Everything'...well almost! What I mean is...I like to try different foods and my palate is appreciative of various tastes. My little 'E' is learning to eat different foods and getting to know different tastes. I am surprised ( touchwood!) he even likes vegetables like cabbage, eggplant, cauliflower that I did not care for when I was a kid!!! I have seen, he likes well seasoned food......may that be Indian,Italian,Chinese or anything else. I was sure he wouldn't like plain Tofu or things like Tofu milkshake. So I made this tangy yummy appetizer and he loveeeeddd it! (Ofcourse without the peanuts...coz he gets a rash sometimes after eating peanuts)

Ingredients:
1 cup 'Extra firm' Tofu cut into bite size cubes
1/4 cup Onion cut into bite size chunks
1tsp Pad thai sauce
1tsp soy sauce
1/2tsp ginger garlic paste
1/2tsp ketchup
1/4tsp red chili paste/hot sauce/red pepper flakes
1 pinch black pepper
1tbsp coarsely crushed peanuts
cilantro for garnishing
salt
oil

Method:
1) Dab the cut tofu on paper towel to remove extra moisture
2) Heat little oil in non stick flat skillet. Lay the tofu on the heated oil.Let it brown on one side.Then turn on other side.
3) Add the ginger garlic paste, onions and stir fry on high heat.The onions should remain crisp.
4) Add all the sauces, black pepper and mix well.Turn off heat. Check for salt (as soy sauce is salty)
5) Garnish with peanuts, cilantro.

5) Serve warm as appetizer or as a side dish along with Fried Noodles/ Rice etc.

"Fusion Cuisine'- Methi 'Ricotta' Mutter

'Ricotta cheese' isn't my refrigerator staple,but I am seeing that I am buying it more often than before and experimenting with it. It is a not 'real' cheese, has very creamy texture and blends well in both sweet and savory dishes. More so....I have started using it in Indian cuisine..making Pedhas, Rasmalai and now this -Methi 'Ricotta' Mutter.....which is as you all might know....a variant of  Methi 'Malai' Mutter.
Fenugreek/Methi has a distinct 'bitter' taste to it. If the bitterness in not your favorite..and you prefer mild tasting curries....this one is a good choice.
Last week, couple of my friends went to NY city for a weekend trip.I had asked them to get me some fresh methi from the Indian Grocery store.'M' isn't a big fan of just stir fried methi......so I thought I will make 'Methi-Mutter' but with Ricotta instead of the 'Malai'.

Ingredients:
1 and 1/2 cups cleaned chopped methi leaves
1/2 cups frozen green peas
1/4 cup chopped onion
2tbsp Ricotta cheese
1tbsp milk powder
1 cup Milk
2 tsp ketchup
1/2tsp cumin
1/2tsp cumin-coraineder powder
1/4tsp chili powder
1/4tsp garam masala
1pinch black pepper
1 pinch nutmeg
1bay leaf
1tsp ghee/butter
1/4tsp sugar
salt

Method:
1) Heat ghee/butter.Add cumin, bay leaf.Add onions saute till translucent.Add the chopped methi.Saute 2 mins
2) Add the milk, all the spices, milk powder, ketchup and let the methi cook on low flame
3) Add green peas and Ricotta cheese. Mix well.Let it boil for 2 mins.The curry is pretty thick.
4) Serve hot with naan/roti/rice.

"Everyday Cooking'- Kobi chi vadi/ Steamed cabbage and gram flour rolls

Ever wonder what to do with that BIG cabbage head you buy at the grocery store? It lies in my refrigerator for an awfull amount of time.Last week after buying the cabbage.....I used the cabbage to make 'Bhaji' , then in chinese type stir fry, in fried rice, in mix veg soup....but still some was left. I remembered the 'Kobi chi vadi' my mom used to make. It is nothing but cabbage, gram flour mixed together....kneaded into rolls, steamed.....cut into discs...and shallow fried. It doesn't feel that there is 'cabbage' in there and is a sure winner for those 'Cabbage dislikers' out there.
Couple months ago I tried a different version of this, but this time decided to stick with the 'known simple' version of it. They came out really good.....I was snacking on those all day long!!!

Ingredients:
1 cup cabbage finely chopped
1 and 1/2 cups Gram flour/ Besan
1tbsp corn flour
1tsp garlic ginger paste
1/4 cup roasted sesame seeds
1tsp tamarind extract+ 1tbsp jaggery mixed in little water
1/2tsp turmeric
1tsp chili powder
1/2tsp cumin seeds
salt
oil

Method:
1) Mix together cabbage, Gram flour, corn flour, turmeric, cumin, chili powder,sesame seeds, ginger garlic paste,salt etc. Knead with the tamarind-jaggery water. The dough is very sticky.Add only as much water as necessary to make semi soft dough. If dough is too hard, vadis will be hard and dry.If too soft, it will be hard to make into logs.
2) With oiled hands, roll the dough into log shape.
3) Place the logs into oiled vessels.
4) Steam in pressure cooker without whistle for 20-25 mins.Let them cool.

5) Cut out thin slices/ discs from the cooled roll.
6) Shallow fry in oil untill golden brown and crisp .
7) Garnish with roasted sesame seeds and serve warm with ketchup.