Gharwali Khichdi

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Basic homestyle khichdi is my synonym for comfort food. There is nothing better that can remind you of clean and sumptuous home food than this Khichdi. A bowl of piping hot Mixed Dal Khichdi, a generous dollop of ghee and a fragrant tadka – a complete one pot meal and definitely your answer to a lazy day food.

 

Growing up in a Marwari family, khichdi was a pretty regular affair in the kitchen with so many different variations. Not only was it served with homemade ghee but also with kadhi, pickle, papad, fried munchies and curd. A simple dish was ornated and with that extra touch of love (read Ghee!) from grandmom made it even more delicious. Light on the tummy, nutritious and yummy, this lentil and rice concoction has been one of my all time favorite Indian meal. You definitely can’t go wrong with this one!

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RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 1/2 cup uncooked rice, soaked in water for 30 minutes
  • 1/4 cup uncooked lentils, soaked in water for 30 minutes (I took half moong dal and half Toor dal)
  • 1 green chili, split lengthwise
  • 2 – 3 dried red chilli
  • 2 cloves
  • 1 cardamom pod, seeds removed
  • 2 bay leaf
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 1 1/2 tsp ghee + extra for garnishing
  • 1/2 tsp turmeric powder
  • hing, to taste
  • salt, to taste
  • chopped cilantro leaves, for garnsihing
  • fried onion, for garnsihing

METHOD:

  • Take a saucepan and put it on medium heat. Meanwhile wash the lentils under water a couple of times.
  • Once the saucepan is heated, put ghee. Now add cumin seeds, mustard seeds, hing, green chili, red chilli, grated ginger, bay leaf, cloves and cardamom pod and saute for 10 seconds.
  • Now add the washed lentils and stir for 40 – 50 seconds.
  • Add some salt and turmeric powder and mix it well. Add 1 cup of water and mix it. Cover the saucepan and let the lentil for 10 minutes or so.
  • Once half done, add the washed rice into the saucepan and give it a good stir. Add more salt and around 2 1/2 cups of water and stir. Cover the saucepan with a lid and let the mix cook for 20 minutes or until the rice and lentil is perfectly cooked.
  • Once done, transfer it to a bowl, garnish with coriander leaves, fried onions and a generous dollop of ghee and dig in!

 

Easy Rajma Masala (Kidney Beans Curry)

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When I think about Indian comfort food, Rajma Chawal tops my list every time. I am not the kind of person who loves to eat Indian food everyday, but eating different cuisines and combinations each day, Rajma Chawal provides that brief hiatus where I go back to my roots, simple home style food where the magic of spices is unparalleled.

As a child mum used to make different versions of Rajma – sometimes without onion garlic, sometimes with a bit of cream and sometimes with potatoes in it. I enjoyed all these different varieties, but my favorite was the one which my friend used to get in her lunch. I remember gobbling down her entire lunch in school on days she got Rajma. I often tried to replicate her recipe, but failed each time. I think that it is the world’s best Rajma chawal and my friend refuses to share the recipe.

Each bite of this curry unveils the perfect blend of Indian spices. The melt in your mouth rajma (kidney beans) along with a flavorful onion-tomato gravy instantly can win anyone’s heart. Pair it with basic steamed rice, pickled onions and papad – quick and easy meals are sorted!

RECIPE

INGREDIENTS: (For 2 – 3 people)

  • 3/4 cup uncooked rajma (kidney beans), soaked overnight
  • 1 cup onion, roughly chopped
  • 3 medium tomatoes, roughly chopped
  • 4 – 5 -cloves of garlic, roughly chopped
  • 1 green chili, cut lengthwise
  • 1 – 2 bay leaf
  • 4 – 5 curry leaves (optional)
  • 1 inch ginger, finely chopped
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 3/4 tsp turmeric powder
  • 2 tsp rajma masala powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp  garam masala
  • 1/2 tsp kasuri methi (optional)
  • salt, to taste
  • pinch of baking soda (optional)
  • 1/4 cup cilantro, finely chopped for garnishing
  • lemon wedges, to serve

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METHOD:

  • Drain the water from the overnight soaked kidney beans and transfer the beans to a pressure cooker. Add 3 1/2 cups of water, bit of salt and baking soda in the pressure cooker and close the lid. Allow the kidney beans to cook on medium flame for atleast 4 – 5 whistles. (You can let it cook for more whistles until the beans is tender and cooked).
  • Once the whistles are done, allow the steam to escape on its own. Take the rajma out and drain the liquid. Do not throw it away since we will use it later.
  • Meanwhile take the chopped onions, chopped tomatoes, garlic cloves and ginger and make a fine paste using a mixer grinder.
  • Put a sauce pan on medium flame. Add ghee. Once hot add the cumin seeds and allow it to crackle. Add the green chili, curry leaves and bay leaf and saute for 10 – 15 seconds.
  • Now add the tomato- onion paste and cook it on low flame. After a minute or so add salt, turmeric powder, coriander powder, red chili powder, half of rajma masala and let the mixture cook until all the moisture is evaporated. This will take about 8 – 10 minutes.
  • Once cooked add the cooked kidney beans along with the remaining rajma masala and give it a quick stir.
  • Add the rajma stock (and more water if you like it watery), cover it with a lid and bring the curry to boil.
  • Add kasuri methi and adjust for salt and spice levels and let it cook for another minute or so.
  • Now garnish with coriander leaves and serve with rice.

Enjoy!

My Family’s Favorite Egg Curry

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When I look back and retrospect my initial days cooking in the kitchen, a multitude of emotions run through my mind. There is definitely a sense of achievement to see how far I have come along in cooking, each day is better than yesterday. A lot of different techniques, different cuisines and different flavors seems unraveled in front of me, I definitely want to explore and understand the world of food better! This recipe is special to me since its humble and screams of the flavors that me and family enjoy. It was just a few years back when I was attempting to make egg curry and I failed miserably since my eggs weren’t boiled perfectly. And here I am confident about this lip smacking Egg Curry!

This dish falls in my comfort zone food category , quintessential to days when I want to have something delicious and have no time to make something elaborate. A sublime curry with perfectly boiled eggs snuggled in it with layers of Indian flavors – Oh so yum! It’s rustic and a simple dish for all those egg lovers. So just when you were thinking what to cook with parathas or rice, we answered your dilemma with this flavorful Egg Curry!

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RECIPE

METHOD: (For 2 – 3 people)

  • 3 hard boiled egg, peeled and sliced half
  • 4 big tomatoes, roughly diced
  • 1 medium onion, roughly diced
  • 4 garlic cloves
  • 2 green chillis, cut lengthwise
  • 1/2 tsp ginger paste
  • 1 cinnamon stick
  • 2 cloves
  • 1 bay leaf
  • 6 – 7 curry leaves
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (you can increase it slightly if you want more spice)
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp dried mango powder (optional)
  • 1 cup water
  • 2 – 3 tbsp coriander leaves, roughly chopped
  • salt, to taste

METHOD:

  • Take tomato, onions, 1 green chili, ginger and garlic in a mixer grinder and grind it to form a smooth paste. Keep it aside.
  • Now take a kadhai/saucepan on medium heat and add oil. Once its hot, add cumin seeds, curry leaves, bay leaf, cloves, cinnamon stick and the remaining chilli and saute for 30 seconds.
  • Now add the tomato – onion paste and saute it until it starts to thicken. Add salt, turmeric powder, red chili powder and garam masala and let the mixture cook until it starts to leave oil. Make sure you keep stirring it to avoid it from sticking to the bottom of the pan.
  • Once paste starts to leave the oil, add water and allow the water to boil.
  • Add the boiled eggs and cover the saucepan with a lid and allow the curry to boil for another 2 minutes.
  • Garnish it with coriander leaves and serve hot with steamed rice or parathas.

Enjoy!

 

 

Laksa – from the scratch!

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Monsoons for me means sitting by the window and enjoying the crisp cool air, the fragrance of “gilli mitti”, reading a book and relishing a bowl of piping hot and comfort food! I am already hoping that it rains again today and I can relive these moments again. And when you get a bowl full of goodness – piping hot curry noodle soup, your day can’t get any better! Laksa is a Malaysian curry noodle soup which is hearty and perfect for monsoon lunches and dinner.

This recipe here might not be the most authentic Laksa recipe, but it’s modified to what my family enjoys and the flavors we can relate too. Spicy, sweet, zing and lots of goodness. I must admit that cooking Asian food is not my forte, but I wanted to try my hands on this dish particularly. I tried, retried and re-retried and almost perfected myself in making Laksa. While the coconut milk lends the creaminess and sweetness to the dish, the “made from scratch” Laksa paste adds the much needed fieriness to the whole dish. The colorful medley of veggies provide the necessary nutrients. All this with a dash of lemon is sublime!

This soup reminded me of my mum’s tomato soup which she would load with noodles and veggies to make our meals more exciting. So just when you were pondering about what to cook next, my version of Laksa is here to spark up your weeknight dinners and a comfort laden weekend meal!

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RECIPE

INGREDIENTS: (For 2 people)

For Laksa Paste:

  • 4 garlic cloves
  • 6 dried red chili, soaked in hot water for atleast 30 minutes (you can add more if you like the paste to be spicier)
  • 1 fresh red chili
  • 1 lemongrass stalk, chopped
  • 1/2 tsp fresh turmeric root, roughly chopped (you can use ground turmeric instead)
  • 1 medium red onion, roughly diced
  • thumb of ginger or galangal, roughly chopped
  • salt, to taste

For Soup:

  • 400 ml coconut milk
  • 150 – 200 ml water
  • 1 cup broccoli florets, par boiled
  • 1 medium sized red bell pepper, julinned
  • 1 cup carrot, peeled and cut into circles and par boiled
  • 6 – 7 pak choy leaves, cut into threads.
  • 1 green onion, chopped
  • 200 grams tofu, cut into cubes
  • 100 grams button mushroom, cut into thick slices
  • 1.5 cup cooked rice vermicelli, cooked according to packet instructions
  • 1/2 cup cilantro
  • 2 tbsp vegetable oil
  • 1 tsp chili flakes
  • 1 lemon, cut into wedges
  • salt, to taste
  • 2 tbsp roasted peanuts, for garnish
  • 1/2 cup bean sprouts (optional)
  • 1/3 cup french beans, cut into long pieces and slightly boiled (optional)
  • 2 tbsp fresh thai basil leaves (optional)

METHOD:

  • In a mixer grinder take all the ingredients for the Laksa paste along with 2 tbsp of water and make a smooth puree out of it. Do not use the water in which the dried red chilis were soaked.
  • Once the paste is made, keep it aside.
  • Take a saucepan and put 1 tbsp of oil in it and put it on medium heat. Add the entire Laksa paste and let the paste cook completely. You will know the paste is properly cooked once it starts to leave slight oil. This would take 8 – 10 minutes.
  • Meanwhile take another pan on medium heat. Put the remaining oil. Add chili flakes and the white part of green onion and saute for a few seconds. Now add broccoli, carrots, french beans, bell pepper and mushrooms and saute until it starts to get slightly charred. Add salt and give it a good stir. Once cooked keep aside.
  • Once the Laksa paste is cooked, add coconut milk and water and let the gravy simmer for 3 – 4 minutes.
  • Add the diced tofu so that it soaks up some flavor of the curry. Let the curry simmer for atleast 5 minutes.
  • To serve, first take a bowl and add some cooked rice vermicelli. Add some veggies and then pour the tofu and the coconut curry. Add some more veggies on the top.
  • Garnish with lemon wedge, roasted peanuts, coriander leaves, spring onions and thai basil.

Enjoy!

Quick Powerhouse Patty with Yogurt Dip

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It’s #foodcoma time! These powerhouse patties are an explosion bomb, packed with fresh flavor and great nutrients. I always loved patties since childhood. My mum used to revamp it every single time with different veggies and different herbs to make our meals more exciting! Yes, I get these genes from her. A lot has changed  in my life since I have attained motherhood. When it comes to food, I try to eat healthier stuff, more superfood and introduce the same to my child by alternating the favors. To my surprise my 2 year old mini bomb loves it too!

These patty is quite literally everything. The delicious concoction of nutritious veggies, the lushness from the fresh herbs and the abundance of super-food all comes together to create a firework of amazing flavors. All this complemented with a zippy yogurt sauce, it is phenomenal.

So just when you were pondering what to eat with your cup of tea during monsoons, we’ve got a quick and easy solution for you!

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RECIPE

INGREDIENTS: (makes 8 – 10 pieces)

For the patty:

  • 1/2 cup uncooked quinoa
  • 2 cups spinach leaves
  • 1/2 cup grated carrot
  • 1/4 cup onion, finely chopped
  • 1 egg, lightly beaten
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil leaves, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tsp chili flakes
  • 1 cup panko bread crumbs
  • 1/4 tsp lemon zest
  • 4 tbsp olive oil, for cooking the patty
  • salt, to taste
  • freshly crushed black pepper, to taste

For the dip:

  • 120 grams plain Greek Yoghurt (I used Epigamia Yogurt)
  • 1 tbsp fresh lemon juice
  • salt, to taste

METHOD:

For the patty:

  • Cook the quinoa as instructed in the package. Once cooked, fluff it with a fork and keep it aside.
  • Meanwhile, blanch the spinach leaves and once blanched, run it under cold water. Roughly chop it and keep it aside.
  • In a bowl, mix chopped onion, grated carrot, chopped spinach leaves, chopped basil leaves, parsley, chili flakes, garlic and lemon zest and mix it with a spoon.
  • Add cooked quinoa, lightly beaten egg, salt and pepper and mix the mixture using your hand.
  • Lastly add the Panko bread crumbs and completely mix the patty mixture. Keep it in the fridge for 20 – 30 minutes.
  • Take out the patty mixture from the fridge and using an ice-cream scoop, take a scoop of the mixture, roll it and slightly flatten it.
  • Repeat the process for the remaining mixture.  Keep the balls in the fridge for another 10 minutes.
  • Meanwhile take a flat pan and put it on medium heat. Spray 1/2 tbsp of oil.
  • Now put the patty on the pan, drizzle some oil on the patty and allow it to cook until its crisp and golden brown on each side.
  • Repeat the process for all the patty and keep it aside.

For the dip:

  • Take Greek yogurt in a bowl. Whisk it slightly using a wire whisk.
  • Add lemon and salt and mix it with a spoon.
  • Keep in the fridge until ready to serve.

Now place the patty in a platter along with the dip and serve immediately!

 

Thai Glass Noodle Salad

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I am feeling so pumped up while writing this blog post, probably because it’s been a tad bit long that I wrote something all you food enthusiasts. I hope this recipe is worth the wait. After a month of festivities, eating sweets (read as putting on those extra kilos and fat everywhere) and enjoying time with family, its time to eat healthy and ofcourse yummilicious food to be able to gear up again for Christmas and New Year.

Thai Glass noodle salad is an explosion of flavors in your mouth. While the vibrant colors are so appealing to your eyes, the textures are manifold, making you go for another bite. It’s kind of unfair to have Thai food without fish sauce, but who cares! Being a vegetarian you can definitely savor such bold flavors with tweaks here and there. This salad is about the array of fresh produce and the bold dressing that lingers on your taste buds.

The dish is brimming with a bouquet of flavors – sweet, sour, spicy, earthy! While the fresh veggies add crispiness to the dish, the aromatic herbs add in the earthiness. The peanuts add the crunch to the dish, it is the dressing that ties together the whole dish. It adds the punch factor to the entire salad.

So just when you are hungry, chop the veggies up, whisk a sweet-tangy dressing and in no time your Thai Glass Noodle salad will be ready. Bon Appétit!

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RECIPE

INGREDIENTS: (For 3 -4 people)

For the salad:

  •  1 red bell pepper, julienned
  • 2 medium sized carrots, peeled and julienned
  • 1 medium onion, cut lengthwise
  • 1 tomato, deseeded and cut lengthwise
  • 1/4 cup fresh basil leaves
  • 100 grams glass noodle
  • 1/2 cup cilantro
  • 1/2 cup peanuts, roasted and crushed
  • 1 red chili, for garnishing
  • 8 mint leaves, for garnishing

For the dressing:

  • 2 tbsp lemon juice
  • 4 tbsp jaggery powder (you can use sugar)
  • 2 tbsp soya sauce
  • 3 cloves of garlic, finely chopped or crushed
  • 1/2 tsp sesame oil
  • 2 bird’s eye chili, finely chopped (you can use 1 tbsp red chili flakes instead)
  • salt, to taste

METHOD:

  • Boil a larger pot of water. Once its boiled, take it off the heat and add the glass noodle in it.
  • Make sure its submerged completely. Stir it once or twice so that everything strand is well submerged.
  • Cover the pot for 5 minutes and let the noodles cook in residual heat or until tender. Please follow the package instructions for any  different cooking instruction.
  • Drain the cooked noodles and run it under cold water and set aside.
  • Meanwhile for the dressing, combine lemon juice, sesame oil and jaggery powder and whisk well.
  • Add the remaining ingredients for the dressing and give the dressing a good whisk and set aside.
  • In a salad bowl mix the noodles, all the veggies, all the herbs and half of the roasted peanuts and mix well.
  • Drizzle the salad dressing and mix well.
  • Garnish with the remaining roasted peanuts, mint leaves and red chili and serve immediately.

Enjoy!