Category Archives: Entrees

Spicy Chick Peas

Vagarala Chana

Entrees
Spicy Chickpea
Vagarala Chana

Serves 4 Ingredients

  • 1                    cup dried Chana
  • 1/4                cup oil
  • 1/2                tsp mustard seeds
  • 1/2                tsp fenugreek seed
  • 1/2                tsp cumin seeds
  •                       few curry leave
  • 2                    medium tomatoes, finely chopped
  • 1                    tsp green masala
  • 1                    tsp cumin and corriander powder
  • 1/4                tsp turmeric powder
  • 1                    tsp salt
  • 1                    tbsp tomato paste
  • 2                    cups Water
  • 1                    lemon or lime
  • 2                    tbsp chopped cilantro

Instructions

  1. Soak Chana in cold water for 5 hours or overnight. In the morning rinse Chana in cold water and boil it for about 15 minutes, till the chana are cooked. Drain, rinse it in cold water and leave it aside.
  2. In a large saucepan, heat the oil, add mustard seeds, fenugreek seeds, cumin seeds and curry leaves.
  3. When the seeds start to pop, add the chopped tomatoes, green masala, cumin and corriander powder, turmeric powder, salt and tomato paste.
  4. Turn the heat to low and cook stirring a few times for 5 minutes. The oil should start to separate. Add 2 cups water and lime/lemon juice and the boiled chana. Bring this to boil then lower the heat to medium low (mark 4) and cook for 15 minutes. The liquid will have thickened.
  5. Sprinkle with chopped cilantro before serving.

Fried Chicken

Entrees, Poultry

Fried Chicken and Chips

Fried Chicken and Chips

Ingredients

  • 1         boneless skinless chicken
  • 1         tbsp green masala
  • 1         tsp salt
  • 1/4      tsp turmeric powder
  • 1/4      cup white flour
  • 3         eggs
  • 1/4      tsp salt
  • 1         tsp green masala
  • 6         cups oil for frying

Instructions

  1. Cut chicken in 10 pieces. Remove all the fat and rinse it in cold water.
  2. In a medium saucepan boil the chicken with one cup water and 1 tbsp GreenMasala , when the water starts to boil turn down the heat and let it simmer for 10 min. The chicken should be cooked. Drain all the liquid.
  3. In a wok heat the oil to 350 degree.
  4. In a medium bowl beat eggs, salt and green masala.
  5. Spread the white flour on a plate.
  6. Roll the chicken pieces in white flour, dip in eggs and fry it till it is brown and crisp, about 3 minutes each side.
  7. Serve with Tamarind Chutney, a salad  and/or oven fries.

Lasan na Ladoo

Entrees
Lasan na Ladoo

Makes 10 Ladoos

Ingredients

  • 4                 day old rotla, 8 inches in diameter
  • 1/2              cup butter
  • 1                  cup chopped spring garlic

Instruction

  1. Break rotla in small pieces. If you have a food processor,, coarsley break the rotlas till they resemble coarse breadcrumbs. If you do not have the food processor rub it between the palms of you hands and break it.
  2. In a medium saucepan melt the butter add the garlic and saute it for 5 minutes. Add this to the broken rotla. Mix well with a wooden spoon. When the mixture has cooled and and easy to handle, take about half a cup and roll it into a ball. Let it rest for a couple of hours before you serve.
  3. Ladoos can be stored in an airthight container, in the refrigetor for a week.

It can be frozen.

Spring Garlic is the stalk of the young garlic. You can grow your own or buy it. I get mine from Osaka which is a Chinese grocery store. You will only get this in summer. You can buy frozen chopped garlic from an Indian grocery store.

Spring Garlic
Spring Green Onion

Puran Puri

Entrees
 
Puran Puriis a sweet flat bread in Gujarati Cuisine.  The Gujaratis use Toor Daal and spice it with cardamom powder and nutmeg powder.  We also use saffron.
 
Puran Puri is a favourite across India and has so many variations in different states.
 
We grew up in a community with Gujaratis and Panjabis and this is a a dish we learnt from them.  You eat it with Mater Batata and Ringra nu Shak(Peas, Potatoes and Eggplant Curry) and use the liquid from the Toor Daal to make the Gujarati Daal.
 
 
Ingredients
  • 1              cup toor daal
  • 2              cups sugar
  • 1/4           tsp ground nutmeg
  • 1/4           tsp cardamom seeds
  •                 A few strands saffron

Dough

  • 2                cups whole wheat flour
  • 2                tbsp vegetable oil
  • 1              tbsp butter

 

Instruction

Filling

  1. Boil the daal in 2 cups water, until the daal is soft.  Drain the liquid and save it.
  2. Mash the daal and add sugar. Boil until the sugar has melted and the mixture is very dry.( to test if Puran is ready, place a spoon in the centre of the mixture, it should stand quite straight. Should it fall, cook for a further few minutes.
  3. Add the spicies and mix well. Pour the mixture on a plate and cool it completely.

Dough

  1.  In a medium bowl add the flour and rub in the oil. Add the water and make a dough. Knead very well cover and let the dough rest for a couple of hours.
  2. Divide the dough into 12 balls.
  3. Roll the dough into a 5 inch round.
  4. Put a tbsp of the daal mixture into the centre of the chapatti, bring the side of the chapatti to the centre and form a ball. Roll out seam side down, into a 6 inch chapatti.
  5. Roast on the tawa on both sides, spread with butter and serve.
 
 

Muthiya

Entrees, Meat, Poultry

Muthiya is a wholesome dish with lots of vegetables, meat and the dumplings.  It takes longer to make it but it is very tasty.

If you can not find a vegetable just omit it.  You will find all the frozen Indian vegetables in an Indian grocery store.

Muthiya are little dumplings the size of your fist made with Bajro(millet flour)

Mutiya Serves 8 Ingredients

  • 1/4                     cup vegetable oil
  • 1                        1″ piece cinnamon stick
  • 5                        cloves
  • 1/2                     tsp black pepper
  • 1/2                     tsp cumin
  • 5                        cardamom
  • 3                        medium onions
  • 3                        medium tomatoes
  • 1                        tbsp dhana jeera
  • 1/2                     tsp haldi (turmeric)
  • 1/2                     tsp red chili powder
  • 2                        tbsp Green Masala
  • 1                        pkt frozen spinach (300 gm)
  • 2                        lbs beef, cut into 1” cubes
  • 1                        cup boiled chana
  • 1                        cup boiled bharazi(pigeon peas)
  • 1                        cup frozen peas
  • 1                        cup frozen green beans
  • 2                        cans coconut milk
  • 2                        tsp salt
  • 1                        pkt frozen govar(cluster beans)
  • 1                        pkt frozen saragwo (drum sticks)
  • 1                        medium egg plant, cut into 1” cubes
  • 3                        medium potatoes, cut into half
  • 1                        tsp citric acid  or
  • 2                        lemons(juice)
  • 1/2                     cup finely chopped cilantro
  • 1                        tsp garam masala

Saragwo (drumsticks)

Saragwo (drumstick)         Cluster Beans (govar)

Muthiya Dumpling

  • 1                cups bajra nu atta (millet flour)
  • 1                tbsp oil
  • 1/2             tsp salt
  • 1/2             tsp green masala
  • 1                tbsp finely ground coconut
  • 1/2             tsp chopped cilantro
  • 3/4             cup cold water
Instructions
  1. In a large saucepan, heat the oil.  Add cinnamon, cloves, black pepper, cumin, and cardamom.  Add the  sliced onions and fry them stirring till they are golden brown, about 10 minutes.
  2. Add the diced tomatoes, dhana jeera, turmeric, red chilli and green masala and let it cook for about 5 minutes.
  3. Add the spinach and beef, mix and let it cook for about 15 minutes.  The meat will have changed colour, but will not be soft.  Add the chana, bharazi and the rest of the ingredients and bring it to a boil about 15 minutes.
  4. Add the salt and mix.
  5. Meanwhile In a medium bowl add everything for Muthiya except oil and water. Rub in oil and make a stiff dough using the water. Make small dumplings about 1” long and 1/2 inch thick.  Add these dumplings to the saucepan.
  6. Transfer the saucepan to a preheated 350 degree oven and let it cook for about 1/2 hour.  The vegetables and the meat should be cooked.  Add the lemon juice and let it rest.
  7. Sprinkle with cilantro and garam masala before serving.

Note:  You can use Mutton or Chicken, with or without bones or, you can omit the meat and serve it us a vegetarian dish.

Gruyere and Pecan Pastry Parcels

Snacks & Appetizers, vegetarian
IMG_0989.JPG
Makes 36

Ingredients

  • 4             oz gruyere cheese, choppe
  • 3             oz ricotta cheese
  • 1             stick celery, finely chopped
  • 1/2         tsp, chopped fresh rosemary
  • 1             egg, lightly beaten,
  •                pinch cayenne pepper
  • 2             tbsp chopped pecans
  • 6             sheets fillo pastry
  • 2             oz butter
Instructions
  1. Combine cheese, celery, rosemary, egg, pepper and nuts in bowl; mix well.
  2. Brush 3 sheets of pastry with some of the butter; layer together.
  3. Cut sheets into 2 inch squares.
  4. Top each square with a level tsp of cheese mixture.
  5. Bring corners together in the centre, press edges together firmly.
  6. Repeat with remaining pastry, butter and filling.
  7. Place parcels on lightly greased oven trays, brush lightly with butter, cover, refregerate 1 hour.
  8. Just before serving : bake in a preheated 350 degree oven for 15 min or until browned and crisp.
Parcels can be made a day ahead, cover and refregerate.
Uncooked parsels can be frozen.

 

Bhel Puri

Snacks & Appetizers, vegetarian
Bhel Puri is one of the street foods of India.Bhel puri can be served in many ways, but it is usually served in a paper folded in the form of a cone and is consumed using a paper spoon or by the ‘papdi‘ which is itself an edible component of the ‘Bhel Puri’. This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school Bhelpuri is a typically Gujarati balance of sweet, salty, tart and spicy flavours, with different textures as well, including crispy and crunchy from from the puffed rice and fried sev.  Other commonly used ingredients include tomatoes, onions and jalapeño added to the base.Different chutneys impart a sweet,tangy or spicy flavour. There are two popular chutneys used: a dark brown sweet one made mainly from dates and tamarind and a green spicy chutney made from cilantroleaves and green chillies and mint.You will find different
 recipes for bhel.
 
 IMG_2021 (1)

 Different ways of serving Bhel

  • Ingredients
  • 4            cups Mumra(puffed rice)
  • 1/4          tsp each salt and turmeric powder
  • 1             tbsp oil
  • 1             cup sev
  • 1             cup Chevro
  • 12           medium size puris
  • 1             tsp salt
  • 2             boiled potato diced  in 1/2 ”
  • 2             cups chickpeas
  • 1/4          tsp freshly ground black pepper
  • 1/4          tsp freshly ground cumin
  • 1/2          tsp green chutney
  • 2             tbsp diced raw Mango(optionl)
  • 2             tbsp Pomagrante
  • 1             medium onion, finely diced
  • 2             tbsp chopped cilantro
  • 1             tbsp chopped mint leaves
  • 1/4          tsp chat masala

To serve

  • Mint chutney
  • Red garlic chutney(optional)
  • Tamarind chutney

Instructions

  1. In a large mixing bowl mix turmeric powder, red chili powder and salt.  Add the Mamra and toss it around. Bake the Mamra in a  preheated 300 degree oven for 20 min till the Mamra are crispy.  Remove from the oven and let it cool.
  2. In a medium bowl put the diced potatoes and Chickpe    Add black pepper, cumin, green chutney and 1/2 tsp salt and mix well.

To assemble

  1. Take  6 soup bowls.  Break the puris in bite size pieces and divide it between the 6 bowls.
  2. Add the potatoes, and chickpeas, then chevro, Mamra, and sev on the puri.
  3. Sprinkle onions, cilantro, mint,  mangoes and pomagrante.
  4. Sprinkle freshly ground black pepper and cumin.
  5. Put some chutney before serving.

Chutneys

Mint Chutney

Mint Chutney

 

 

 

 

 

 

 

 

Ingredients

  • 1        cup cilantro
  • 1/2     cup mint leaves
  • 2        jalepino(or to taste)
  • 1        small onion
  • 1/2     tsp salt
  • 1        lemon/lime(zest anf juice)

Instructions

  1. Rinse the cilantro and mint leaves in cold water.
  2. Put everything in a blender and blend to a fine paste.

Green Chutney Ingredients

 

 

 

 

 

 

 

Red Chutney

Red Chutney

 
 
 
 

Ingredients

  • 1/4       cup chopped garlic
  • 1          tbsp red chilli powder or
  • 10        fresh red chilli pepper
  • 1/4       cup oil
  • 1/2       tsp salt
  • 1          lemon/lime(juice)

Instructions

  1. Blend the garlic and chillies in a blender to a fine paste.
  2. In a small saucepan heat the oil, add the paste and saute for a few minutes.
  3. Add the salt and lemon juice and serve.

Red Chutney Ingredients

 

 

 

 

 

 

 

 

 

 

 

Tamarind Chutney

Ambli(Tamarind)Chutney

 

 

 

 

 

 

 

Ingredients

  • 1          lb tamarind(amble)
  • 1          lb dates
  • 1          tsp salt
  • 1/2       tsp red chilli powder(optional)

Instructions

  1. In a medium saucepan boil the tamarind and dates with 1 lt water.
  2. When cool squeeze the pulp out add more water as needed.  It should be quite thick.  Pass it through a colander to get all the seeds and strings out.
  3. Add the salt and red chillies.
  4. This will make about 2 litres.
  5. Make ice cubes and freeze them.  Use as needed.

Note:

You can freeze these chutneys.

Make them into ice cubes and freeze them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Chickpeas

Snacks & Appetizers, vegetarian

Serves 10

Ingredients

  • 2                tbsp vegetable oil
  • 2                tbsp ground corriander
  • 2                tbsp ground cumin
  • 1/2             tsp ground turmeric
  • 1/2             tsp salt
  • 1/2             tsp granulated sugar
  • 1                tbsp gram flour
  • 2                tomatoes chopped
  • 2                cans chickpeas(garbanzo beans)
  • 1/2             tsp crushed green chilli(to to taste)
  • 1/2             tsp crushed garlic
  • 1/2             tsp crushed ginger
  • 2                tbsp chopped cilantro
  •                   fresh mint sprigs, to garnish

Instructions

  1. Heat oil in a medium saucepan, over medium hot heat.
  2. Add curry leaves, mustard seeds and fenugreek seeds. When the seeds start to pop add corriander, cumin, turmeric, salt, sugar and gram flour. Stir for a couple of minutes, the flour will start to bubble.
  3. Add the tomatoes, chickpeas, green chillies, garlic and ginger.
  4. Mix, lower the heat to medium low and cook covered, stirring occassionally till the liquid has evaporated. (about 15 minutes)
  5. Transfer to a serving dish, sprinkle with chopped cilantro and mint.
  6. Serve with Aloo Tiki, Tamarind chutney and Green chutney.

Batakiya

Snacks & Appetizers, vegetarian

Batakiya is vagarala chapattis or/and rotlo(curried rotli or rotla).  You take a day old or couple of days old chapatti or rotla, make it into batakiya and have it for lunch.  We would always ask our mother to make extra chapattis so, we can have batakiya for lunch.

Ingredients

  • 6              day old chapatti or
  • 1              day old rotla
  • 2              tbsp vegetable oil
  • 1/4           tsp jeera
  • 1              medium onion finely sliced
  • 2              medium tomatoes finely chopped
  • 2              tsp green masala
  • 1              level sp dhana jeera(coriander and cumin powder)
  • 1/4           tsp haldi
  • 1/2           tsp salt
  • 1/4           tsp red chillies 
  • 1              cup yoghurt
  • 1/2           cup water
  • 1              tbsp chopped cilantro

Instructions

  1. With your hands tear the chapatti or rotlo into 1inch pieces.
  2. In a medium saucepan heat the oil, add the jeera(cumin seeds) and sliced onions.  Fry the onions till they are golden brown about 5 minutes.
  3. Add the tomatoes, green masala, dhana jeera(corriander and cumin powder) haldi(turmeric powder) salt, and cook for 5 min till the oil separates.
  4. Add the yoghurt, cook stirring for 2 minutes till the mixture starts to bubble.  Add the water and mix well.  Lower the heat to medium, add the torn chapatti, cook covered for 5 minutes.  The chapattis will have absorbed the liquid and the mixture should be moist not dry.
  5. Sprinkle the chopped cilantro before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Aloo, Gobi and Mattar nu Shak

Entrees, vegetarian

Potatoes, Cauliflower and Peas Curry

Ingredients

  • 2                medium potatoes
  • 1                cup frozen mattar (peas)
  • 1/2             small Gobi (cauliflower)
  • 4                tbsp oil
  • 5                curry leaves
  • 1/4             tsp cumin seeds
  • 1/4             tsp mustard seeds
  • 1/4             tsp fenugreek seeds
  • 1                tbsp green masala
  • 1                tsp dhana jeera powder
  • 1/4             tsp haldi
  • 1                tsp salt
  • 2                tbsp chopped cilantro

Instructions

  1. Peel potatoes and cut them in 3/4 cubes.
  2. Rinse the cauliflower in cold water and cut them in small florets
  3. In a Medium sauce pan heat the oil.
  4. Add curry leaves, cumin seeds, mustard seeds and fenugreek seeds.  When the seeds start to pop add potatoes and peas, green masala, dhana jeera, haldi, and salt and mix well.  Cook covered for about 5 minutes on medium heat.
  5. Add the cauliflower and mix.  Cover and cook for another 5 minutes or until the vegetables are soft and cooked.
  6. Sprinkle cilantro before serving.

Serve with Naan, Paratha or chapatti.