Loshne Chutney/Garlic Chutney

Every time my mother encounters a not-so-fresh coconut, she makes garlic chutney. I have continued the tradition. The garlic and red chillies help compensate for the coconut's lack of freshness. It's easy to make and is a great accompaniment to any meal. It can also be used as a dip.Here's the recipe:

Ingredients:

Freshly grated coconut: 1 cup
Fresh garlic : 4 small cloves
Red chillies : 2-3 medium sized
Tamarind: marble sized ( if using pulp, 1/4 tsp).
Salt to taste
Oil: 1-2 drops
Water to grind: 1/4-1/2 cup

Method:

Sauté peeled garlic cloves in 2-3 drops of oil until slightly golden brown. Add red chillies and sauté for 5 seconds.Let it cool down. Once cooled, grind it to a fine paste with coconut, tamarind & salt, adding just enough water to help grind .

Can be stored in the refrigerator in an airtight container for up to 1 week.

Enjoy it as a dip with dosas, apply it on your toast, or use it while making sandwiches with butter/cheese or just eat it with rice.

Note:

If using slightly rancid( not-so-fresh) coconut, sauté it on low flame until it starts changing color. Make sure not to burn the coconut.

Cooking made easy:

Garlic can be easily peeled by :

• cutting off the small hard edge at the bottom of the clove. This automatically opens up the peel.
• giving the cloves a whack with the flat side of your chef's knife.
• heating the cloves in the microwave for 5-10 seconds.
• Personally, I prefer the first method. For Indian garlic, which are smaller, the third method is easier.

Tip for healthy living:

For time immemorial garlic has been used in Indian cooking and has been known for its medicinal properties. It is purported to have antiviral, antibacterial, anti fungal and cardiovascular protective functions. All these properties are attributed to "allicin" the active ingredient which gives garlic it's distinctive odor. Did you know that garlic is considered a superfood?

Food for thought:

Patience is a virtue.(unknown).

Masala Dosa

Today is Valentine's Day! Is it any diffierent from any other day? Not for us.I believe that we should appreciate our loved ones everyday of the year and not just on Valentine's day.Is getting a special gift on Valentine's day love?Love for me is offering to do the dishes and clean up at night when I am tired. Love for me is watching my son when he wakes up at night crying. That for me is LOVE.

When I first met my husband, one of the first questions he asked was if I knew how to make masala dosa & butter chicken.He was pleasantly surprised when I made both for him during one of his visits. The rest as they say is HISTORY! He got more than what he bargained for!

Here is the recipe for My Masala Dosa.

Servings:4

Ingredients:

For the dosa batter:

Rice: 1 1/2cups
Urad dal : 1/2 cup
Chana dal : 1 tbsp
Methi ( fenugreek)seeds :1 tsp
Salt to taste

For the stuffing ( bhaji):
Potatoes : 3 medium 
Onion: 1 big, chopped small.

Green peas:2 tbsp (optional)

Green chillies: 2 slit lengthwise
Mustard seeds: 1/2 tsp
Urad dal: 1/2 tsp
Chana dal: 1/2 tsp
Jeera(cumin): 1/4 tsp
Haldi( turmeric powder):1/2 tsp
Curry leaves: 1 sprig
Oil: 1 tbsp
Cilantro ( coriander leaves) 5-6 sprigs
Salt to taste

For the red chutney:

Grated fresh coconut: 1 cup
Green chilli: 1
Red chilli ( dry): 2
Ginger: 1/4 inch
Tamarind: marble sized
Chana dal: 1 tsp
Garlic: 2 big cloves
Oil: 2 drops for sautéing
Salt to taste

For the green chutney:

Cilantro: 1 bunch
Mint leaves : 1bunch
Garlic: 3 small cloves
Ginger: 1 inch
Green chilies: 2 medium
Lemon juice: from 1 lemon
Salt to taste.

Method:

The dosa batter:
Soak the rice, urad dal, Chana dal and methi in water for 5-6 hours ( or overnight). Then grind it to a fine paste. Let it ferment for for 8 hours( or overnight). Add salt just before taking the dosa. 

The stuffing( bhaji):
Boil potatoes till tender. When cooled, peel and dice it into 1cm cubes and keep aside.

Heat a kadai/ sauté pan on medium heat. Add oil,temper mustard seeds. The add curry leaves, jeera,chana dal, urad dal one after the other and sauté till urad dal turns a little golden brown. Now add the slit green chillies and the chopped onions. Sauté until onions turn transparent. Now add haldi and sauté for 1 more min.Add fresh green peas and saute until tender. Add the diced potatoes and sauté for 2-3 mins. Garnish with finely chopped cilantro leaves.

Red chutney:
Sauté garlic in one drop of oil. Then separately sauté chana dal in one drop of oil until golden brown. When cooled, grind it together with grated coconut, green chilli, red chili, ginger,tamarind, salt and water into a thick paste.

Green chutney:
Grind together all ingredients under green chutney into a fine paste.

The Masala Dosa:

Heat the skillet/tawa/griddle on medium-high flame. When the skillet is hot, sprinkle cold water. Take a ladle of dosa batter and go in concentric circles from the center to the periphery of the skillet.

When the dosa is slightly done lightly smear oil along the edges and the center of the dosa. Wait for it to turn crispy. Once this happens, smear the red chutney at the center of the dosa and place a tbsp of the potato bhaji.

Now fold the dosa into a roll as shown in the picture.

Serve hot with green chutney and if needed/ available sambar.

Cooking made easy:

Whenever I prepare dosa batters, I grind enough for two times. I store it in an airtight container in the fridge. The batter remains fresh in the fridge for upto 1 week. When ready to use just throw the water that separates at the top. Now dilute the batter to the required consistency using fresh water. This technique ensures that the batter is not sour.

Tip for healthy living:

Try not to skip breakfast. Eating breakfast has several health benefits. It kick-starts and boosts the metabolism. In fact, it is said that breakfast should be the heaviest meal of the day. It prevents you from getting hungry and binge eating later on in the day.

Food for thought:

Eat breakfast like a king, lunch like an ordinary man and dinner like a pauper.( unknown).

Bhendi/ Okra Pepper Fry

Okra is also known as lady's finger in India. The okra we get back home is longer (around 10cms) and lighter skinned. My familiarity with the small okra has been only after I left India.I love okra and I make several different types of dishes with it. But when I want bulk and the recipe has to be quick and easy, I make bhendi/okra pepper fry. The main ingredient that gives its name and flavor is the freshly ground pepper. I use a little more than usual of it in this dish. You can reduce the quantity  based on your spice level. I also use lots of onions as it gives bulk to the dish and I like the onions sautéed with pepper.

Servings: 4

Ingredients:

Okra: 1 lbs
Onions: 3 medium
Black Pepper powder: 1 tbsp freshly ground
Coconut oil: 1tbsp
Salt for taste.

Method:

Slice onions lengthwise and keep aside. Partially Chop of the stem of the okra without reaching the flesh of the okra. Now make 2-3 vertical incomplete slits along the length of the okra without slitting it completely.

In a sauté pan/ wok heat oil. Add the sliced onions and sauté on medium flame until the onions start wilting.

Now add the cleaned and slit okra. Reduce the flame and let it cook until okra is tender. Make sure you sauté in between otherwise the onions can get burnt. 

Once the okra is tender add freshly ground pepper powder and salt and sauté for 2 mins until it gets coated well.

Serve hot with rice or chapati.

Cooking made easy:

• Do not cover okra and onion while cooking as it leaves water. This will turn the dish into mush.
• Always add salt at the end as addition of salt also makes the onions leave water, again making the dish watery.
• Add a few drops of additional oil if you feel it is too dry and fear burning the dish. Under such circumstances, you could keep the dish covered for few seconds and then again cook it uncovered. This allows you to take advantage of the moisture released by the onions to cook the okra.

Tip for healthy living:

Black pepper is harsh on the mouth but gentle on the stomach.It is supposed to have several health benefits that like aiding in digestion and preventing constipation.It also has antioxidant and anti-inflammatory properties.It supposedly also helps burn fat.A decoction of pepper and ginger is commonly used as a cure for sore throat and common cold.It definitely clears the sinuses.

Food for thought: 

The best and most beautiful things in this world cannot be seen or even touched- they must be felt with the heart.( Hellen Keller).

Butter chicken.

Did you know that butter chicken has no butter in it? The nomenclature for this dish comes from the butter like consistency of the sauce. The richness of the sauce is due to the presence of heavy cream in it. This again is one of my husband's favorites. He relishes it every time I make it!

Servings: 4

Ingredients:

Boneless chicken breasts : 2 lbs cut into small- medium pieces

For marination:

Ginger-garlic paste 1 tbsp
Kashmiri chilli pwd: 1 tsp
Turmeric: 1 tsp
Coriander pwd: 1 tsp
Garam masala: 1 tsp
Yogurt: 1/2 cup
Lemon juice from 1/2 lemon
Salt : 1 tsp
Kasoori methi: 1 tbsp

For the sauce:

Oil: 2tbsp
Onions: 2 medium chopped
Ginger-garlic paste: 1 tbsp
Tomato paste : 1 can
Green chillies: 4 medium
Cashews: 6-8 ( optional)
Haldi( turmeric powder):1tsp
Coriander powder: 1tbsp
Cumin powder: 1tsp
Garam masala powder: 1 tsp
Chilli powder: 1/2 tsp
Kasoori methi ( dried fenugreek leaves): 1 tsp
Heavy cream: 1/2 cup
Cilantro leaves: 1 tbsp chopped fine
Sugar:1/2 tsp
Salt: to taste

Method:

The chicken:

Clean the chicken pieces and marinate it with all the ingredients under 'for marination'. Mix well and keep it in the fridge for at least 2 hours. Line a baking tray with foil, place the chicken pieces on it in single layer and bake for 30mins at 350 degrees in the oven turning once in between.Alternatively, you can also cook the chicken until done,on the grill.

 The sauce:

Soak the cashew nuts in water for at least 2 hours.Then grind it to a paste with green chillies.

In a sauté pan/ wok heat 1/2 tbsp oil and sauté chopped onion until it begins to change color. Switch off the flame and let it cool. Once cooled, put it in a blender and make onion paste.

Heat the wok/ sauté pan again, add remaining oil. Keep the flame on low.Add ginger-garlic paste and sauté it for 1minute. Now add the onion paste to it and sauté until it  turns a little golden brown. Add the tomato paste and sauté until it begins to leave oil. Now add the haldi powder, coraiander and cumin powders and sauté for 30 seconds. Add red chilli powder and garam masala and sauté for another 20 seconds. Now add the cashew-green chilli mixture and mix well. Add 1/2 cup water to thin the sauce. Let it simmer. Add Kasoori methi, salt and pinch of sugar and mix well.

Putting it together:
To the above sauce, add the baked/ grilled chicken with the juices left during baking. Add the 1/2 cup heavy cream, let it simmer for 2 mins.

Garnish with cilantro leaves.

Serve hot with plain rice/ jeera/ rice/ peas-carrot pulao or just with some kind of roti/naan/bread.

Cooking made easy:

Sauce can be made ahead of time and kept in the fridge. Marinated chicken can be kept in the freezer. When needed, bake/grill the chicken and just heat the sauce and mix it in.

Tip for healthy living:

Every meal should be a balanced meal with half of the plate being fruits and vegetables, while the other half is proteins and carbohydrates. This will ensure that you get all the required daily nutrients and will have no need to take dietary supplements.

Food for thought:

Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.(Bernard M. Baruch)

Easy Peas & Carrots Pulao ( Pilaf)

My husband likes his food to be colorful. So, whenever a side dish calls for a little fancy kind of rice, like jeera rice or ghee rice, I make this instead. My children like it too and this way they get their portion of veggies too. It's quick & easy to make.

Servings: 4

Ingredients:

Basmati Rice: 2 cups
Ghee(clarified butter): 1 tbsp
Olive oil: 1 tbsp
Clove: 2
Cinnamon : 1 half-inch stick
Cardamom :2 whole
Bay leaf: 1 big
Cashew halves: 1 tbsp
Raisins: 1 tsp
Peas and carrots(frozen):1/2 cup
Hot Water:4 cups
Salt to taste

Method:

Wash basmati rice thoroughly, drain and keep aside 15-30 mins before adding it to the pan.

In a sauté pan/wok/pressure cooker heat olive oil and ghee. Add clove, cinnamon stick, cardamom, bay leaf, cashew halves one after the other. Sauté on medium-to low flame until cashew halves start turning a little golden. Now add raisins and sauté for 10 seconds until they begin to turn a little plump.

Add the drained basmati rice and sauté for 2-3 mins or until the rice crackles. Add in the peas and carrots.Now add 4 cups of boiling hot water and salt. Mix well. Once you see the liquid is boiling, reduce the flame to low, cover it and cook for 15 mins.After 15 mins, switch off the flame,fluff the rice.Keep it covered for another 15 mins before serving.

Serve with any side dish that has gravy . I served mine this time with butter chicken. Recipe will be made available in my next post.

Cooking made easy:

• While making any rice dishes that uses uncooked rice, the general rule of thumb for rice and water ratio is 1:2 unless stated otherwise.
• Make sure that you use hot water and not cold. This makes cooking faster.
• If using pressure cooker, do not put the weight ( whistle) on.
• Fluffing the rice at the end of 15 mins ensures that the top layer of the rice does not get hard.
• In the above recipe, I used frozen fresh peas and carrots.You can use dried peas which has been soaked and cooked and fresh carrots, diced.
• I use ghee and olive oil in 1:1 ratio in my dishes instead of ghee alone in order to reduce the amount of calories. Ghee is needed as it adds flavor to the dish.

Tip for Healthy Living:

Some amount of fats are required in our diets as they have numerous essential functions in the human body. This is especially true in growing children. As long as the fats are natural and not man-made and in small amounts,  it is healthy. 

Food for thought:

One step at a time. ( unknown)

Methi Chicken ( chicken cooked with fenugreek leaves)

Methi Chicken has been one of my go-to recipes when I am in a rush and want to cook some chicken and make it quick.This dish also gives me my protein and vegetable in one pot ( without too many dishes to clean after cooking).I always have frozen methi leaves in my freezer and most of the time have some chicken with my basic marination of lemon,salt and pepper. The recipe below though has been made with fresh methi leaves as I recently had been to the Indian store.

Servings: 4

Ingredients:

Chicken : 2 lbs
Methi ( fenugreek) leaves: 1 small bunch
Oil : 1 tbsp ( I use coconut oil)
Onions: 2 medium chopped fine
Ginger-garlic paste: 1tbsp
Green chillies: 4-6medium ( depending on your spice level)chopped fine
Haldi(turmeric): 1tsp
Garam masala powder: 1 tsp
Yogurt : 1/2 cup
Cilantro leaves: 1 tbsp chopped fine
Salt to taste

Method:

Clean chicken, cut it into medium size pieces and keep aside.

Pluck methi leaves from it's stems, clean and keep aside.

Heat a sauté pan with 1tbsp oil, add chopped onion and sauté until they start turning golden brown. Now add ginger-garlic paste and sauté for a minute. Add chopped green chillies, haldi and sauté for a minute. Add cleaned chicken pieces and sauté for 3-4 minutes.Add yogurt, mix well.Add the cleaned methi( fenugreek leaves), salt. Mix well, cover and let it simmer for 15-20 mins on low flame until the chicken & methi leaves are cooked. Add garam masala, mix well.

Garnish with cilantro leaves.

Serve hot with basmati rice or roti.

Cooking made easy:

While cooking chicken, generally there is no need to add additional water as the chicken leaves water. Therefore just keep the flame low and let it cook in its own juices. Add water at the end if needed.

Methi (fenugreek) leaves should always be plucked and not chopped. According to my mother, apparently chopping methi leaves makes it more bitter.

Freshly chopped ginger & garlic can be used in this dish instead of the paste.

Frozen methi (fenugreek) leaves can be used instead of fresh ones in the above recipe. If using frozen methi leaves, use 1 cup for the above recipe.

Tip for healthy living:

For centuries fenugreek leaves and seeds have been used in Indian cuisine and have been known for its medicinal properties. It apparently aids in digestion, helps blood purification and helps lower/maintain blood sugar levels in diabetics. It also apparently facilitates labor and helps enhance breast milk production. There is no conclusive scientific evidence for any of these claims.

 Food for thought: 

Knowledge is Power ( Francis Bacon)

Quick easy mixed vegetable pulao ( pilaf)

For the longest, making vegetable pulao for me was a long-drawn process to be saved only for weekends when I had the time. I used to always think you have to grind and make a coriander/ cilantro or mint based green paste then sauté this, do that... Just thinking about it used to tire me out. My mother-in-law broke that myth for me. To date, her vegetable pulao is the best! Every time she visited us, I just couldn't stop eating! I decided to learn the recipe from her. It is simple, quick and absolutely lip-smacking! My husband's all-time favorite! Here's the recipe.

Servings: 4

Ingredients:

Basmati Rice : 2 cups
Ghee( clarified butter):1tbsp
Olive oil: 2 tbsp
Onion: 2 medium chopped
Garlic : 5 cloves chopped fine
Ginger: 1 inch chopped fine
Green chillies: 4 chopped fine
Tomato: 1 medium chopped
Frozen Mixed vegetables: 11/2 cups
Mushrooms: sliced 1 cup( optional).
Soya chunks: 1/2 cup
Cashew nut : 1 tbsp chopped(optional)
Garam masala: 1 tbsp
Haldi ( turmeric powder):1 tsp
Water: 4 cups + 1 cup
Salt to taste

Method:

Wash basmati rice thoroughly and keep aside 15-30 mins before adding it to the pan.

Boil one cup water with a pinch of salt. Turn off the heat, add the soya chunks and keep it aside for 10-15 mins. Then squeeze the excess water out of the soya chunks and keep it in a separate bowl.

In a sauté pan/wok/pressure cooker heat olive oil and ghee. Add chopped garlic, sauté for 30 seconds. Add chopped ginger and again sauté for 30 seconds. Now add the chopped onions and sauté until golden brown. Add chopped cashew nuts and strained soya chunks. Then add chopped tomatoes and green chillies and sauté for 3-4 mins until the tomatoes are wilted. Now add haldi( turmeric) powder and garam masala powder, sauté for a minute. Add the drained basmati rice and sauté for 2-3 mins or until the rice crackles. Add the mixed vegetables.Now add 4 cups of boiling hot water and salt. Mix well. Once you see the liquid is boiling, reduce the flame to low, cover it and cook for 15 mins. (If adding mushrooms,mix it in at the end of 10 mins).After 15 mins, switch off the flame,fluff the rice . Keep it covered for another 15 mins before serving.

Serve hot with raita or plain cucumber salad.

I love mine with slices of avocados .

Cooking made easy:

• Learn to use what is available in your pantry. There is no hard and fast rule for cooking. We can always improvise, experiment within reason.
• Any combination of mixed vegetables can be used for pulao.I used frozen mixed vegetable comprising of peas, carrots, beans and corn.You can use fresh vegetables of your choice.
• You can use ghee alone for the pulao. I use a combination of oil & ghee to make it a little less fattening.
• Instead of fresh ginger and garlic, ginger garlic paste can be used if you are in a rush.
• The reason for adding mushrooms towards the end is to avoid overcooking the mushrooms.
• Make sure that you use hot water and not cold. This makes cooking faster.
• If using pressure cooker, do not put the weight ( whistle) on.
• Fluffing the rice at the end of 15 mins ensures that the top layer of the rice does not get hard.

Tip for Healthy Living:

Incorporate at least 20-30 mins of physical activity into your day. This could be any type of recreational activity you like or just part of your daily life. For example: walking briskly to the busy stop, taking the stairs instead of the elevator. This not only burns calories but also improves your general health and facilitates a sense of well-being.

Food for thought:

Desire is the root cause of misery.(Buddha)

Karate( karela/ bitter gourd) phodi( fry)

Karate is known as karela in other parts of India and bitter gourd or bitter melon in other parts of the world,This is one of my favorites. It is also one of my rare indulgences. I don't make this often as it is fried. There is no getting around it. I have tried baking it too, comes okay. It just doesn't taste that good. So, once in a while I make a small batch of this to be eaten over a few days with our lunch/ dinner.

Servings: 6

Ingredients:

Karela ( Karate) : 2 medium sized.
Haldi ( turmeric powder): 1 tsp
Salt: 1 tsp
Red Chili powder( Kashmiri chilli powder): 1 tsp
Coriander pwd: 1 tsp
Hing : pinch
Rice flour: 1/4 cup
Water: 1/4
Oil for frying


Slice karate ( karela) into 0.25cms thickness rings. Sprinkle salt and
turmeric powder, mix well and keep aside for at least 30 mins.

After 30 mins, gently squeeze the karela with your hand and remove the excess water and keep aside.

In another bowl mix rice flour, chili powder, coriander powder, hing and a pinch of salt. Add water little by little and make a thick batter.

Now add the drained karela to this and mix well till the batter coats the karela well.

Heat oil in a small wok and deep fry the karela on medium- to-low flame until crispy turning over once in between. Generally takes about 4-5 mins on each side.

Enjoy with rice and dal.

Note:

Since salt has already been added during the initial marination, taste the batter for salt before adding more.

Getting the karela to be crispy takes a little while. I generally make this when I am in the kitchen for a longer period of time cooking something else as well.

Store in an airtight container. Stays fresh for almost 5 days.

Cooking made easy:

While waiting for something to be done on the stove, you can do the dishes or clean up around the kitchen. This way you will not have a huge pile of dishes and cleaning to do at the end of cooking.

Tip for Healthy living:

While karela/ bitter melon is nutrient-rich vegetable, for centuries in India karate/ karela/ bitter melon has been used for it's medicinal properties. The most significant being the insulin like properties of it's juice which is used in diabetics to keep their blood sugar levels under control. Research however has shown inconclusive results.

Karela is also used as a blood purifier. It is supposedly helpful in people with toxemia, and helps boost the immune system. There have been also other claims like its use in people with gout, piles etc, but there has been no scientific evidence to support it.

Food for thought:

Health is wealth ( unknown).