Tempered Tortilla (Phodnicha Tortilla)

It was nearly weekend and time to clean out the refrigerator. Found a bunch of Tortillas lying in there. I did not want to make quesadillas or enchiladas so decided to try out an Indian twist. Tempered it Indian style and turned it into something similar to Maharashtrian 'Phodnichi Poli'. Phodnicha Tortilla or Tempered Tortilla!! Turned out to be really good. You can eat this for breakfast, snack or as a light one dish meal too.

Sharing the recipe here:

Ingredients: Tortillas - 4, Onion - 1 medium chopped, Oil - 2 tbsp, tempering: mustard seeds-  1 tsp, cumin seeds - 1 tsp, asofoetida - 1/2 tsp, Turmeric powder - 1 tsp, red chilly powder - 1 tsp (per taste), curry leaves - 4-5, green chilly - 1-2 slit, salt to taste, sugar 1-2 tsp, lemon juice - few drops, cilantro - chopped - 3-4 tsp.

Method:  Roughly tear the tortillas and grind them to coarse in a mixer. Heat oil in a pan and add mustard seeds to it. When they start popping add asofoetida, cumin seeds, turmeric powder, red chilly powder, curry leaves, slit green chillies and chopped onion. Saute, cover and cook for 3-4 mins till onions are soft. Then add the coarse tortilla mixture and saute and cover for 3-4 mins. Add salt, sugar and lemon juice and saute for 1 minute and cover and cook for additional 2 minutes. Add cilantro and saute and serve warm.

It tastes exactly like phodnichi poli. Was really delicious and got my family's seal of approval!! Now this has become my go to recipe for finishing extra tortillas. 

Till my next post, take care everyone!! #staysafe

Sweet Moong Dal Halwa Poli (Roti stuffed with sweet Moong Dal Halwa)

This recipe was a result of my brainstorming to contribute to the #dishfromdish contest! I had made Moong Dal Halwa for Dassera as you can see in my previous post. Since I am really busy at work these days and don't get lot of time to cook, I had to come up with this creation to participate during busy work week :) No wonder they say that 'Necessity is the mother of invention'. It was definitely a smashing success at our dinner table. Especially with my husband who loves sweets!!

So here is the recipe.

Ingredients: Whole wheat flour - 1 cup, Maida - 2 tsp, salt - 1/8th tsp, oil - 2 tsp, water - as needed for making dough, Moong Dal Halwa - click to see the recipe in my previous post, ghee - as needed.

Method: Take whole wheat flour in a mixing bowl, add maida, oil, salt and water and make dough. Let it rest for 2-3 hours. After that make small balls and roll out the dough into small flats and stuff each flat with Moong Dal Halwa and then roll them to make Poli. 

Heat Tawa and roast both sides till well cooked. Smear ghee on the Poli and serve. Enjoy the healthy, protein packed, lip-smacking Moong Dal Halwa Sweet Poli!!

Till my next post, take care everyone! #staysafe

Moong Dal Halwa (Roasted/Instant)

Happy Dassera to all celebrating! 2020 has been quite a year so far due to Covid-19. Everyone is slowly adjusting to the new reality where we can't celebrate festivals with family and friends.

It is very sad and depressing. But such are the times we live in now. Well, to cheer everyone and add some festive spirit I made some roasted moong dal halwa!! It does not involve soaking moong dal so it can be done faster and tastes so good as well.

Here is the recipe for Roasted or Instant Moong Dal Halwa:

Ingredients: Split Yellow Moong dal - 1 cup, Ghee/clarified butter - 1 cup +1-2 tsp, Sugar - 1 cup (adjust per taste), Milk and water mixed (ratio: milk - 3/4 and water 1/4) total 2-3 cups (per desired consistency), Saffron strands - 3/4th tsp, Cardamom powder - 1 tsp, Almonds and Pistachios 1/2 cup total - grind some and slice some for garnish. 

Method: Wash the moong dal and pour it on a towel and pat dry. Take a pan and dry roast the moong dal till it is very light brown (it should start getting some color - take care not to burn it). After that powder it in a mixer/grinder. In a small bowl, add 1/4 cup milk and warm it on a microwave for 30 seconds and add saffron stands to it and set aside. After that take a non-stick pan and add ghee to it. When it starts melting, add powdered moong dal to it. Now slowly ass the milk/water mixture and stir till everything is mixed with no lumps. Cover and cook for 3-4 mins. Add powdered nuts and sugar and keep stirring for 4-5 mins. Cover and cook on low heat for additional 3-4 mins. Keep stirring till the mixture is thick and starts leaving sides of the pan. Add additional 1-2 tsp ghee and add saffron and cardamom powder. Stir thoroughly and remove to serving bowl. Garnish with sliced almonds and pistachios and serve warm.

Enjoy this rich protein rich dessert this festive season with your loved ones!!

Till my next post, take care everyone.

Masala Chawli Vanga (Black Eyed peas and Eggplant in spicy Curry sauce)

Hello Friends, this Covid 19 lock down has created unique challenges for everyone. Hope you and your loved ones are doing good and everyone is safe. Shopping for groceries is a nightmare and we are mostly trying to limit our visits and shopping remotely as far as possible. Well, that also means that we have to put on creative hats, mix a bit of this and a bit of that and try to maximize our purchases to last through the week.

Masala Chawli Vanga recipe is the result of this exact situation. I had few eggplants and a packet of frozen black eyed peas left in the refrigerator. So decided to combine the 2 in a unique masala/curry sauce. Here is the recipe:

Ingredients:

Eggplants/Vanga - 2-3 small, Black eyed peas/Chawli - 1 cup, Onion - chopped 1 medium, oil - 5-6 tbsp, dry shredded coconut - 1/4th cup, peanuts - 1/4th cup, sesame seeds - 5-6 tsp, poppy seeds - 2-3 tsp, coriander seeds - 4-5 tsp, cumin seeds - 4-5 tsp, garlic - 4-5 pods, ginger - 1 inch crushed, green chillies - 2-3 (depending on spice level), turmeric powder - 1 tsp, coriander powder - 1 tsp, red chilli powder - 1/2 tsp, garam masala - 1-2 tsp, jaggery - 4-5 tsp, kokum - 3-4 pieces crushed, salt to taste and cilantro (chopped) to garnish.

Method:

Cut the Eggplants/Vanga into quarters. Cook the Black eyed peas/Chawli in microwave for 12-15 mins with a pinch of salt. Chop onion into pieces. Take a pan and dry roast dry shredded coconut, peanuts, sesame seeds, poppy seeds, coriander seeds and cumin seeds. Take oil in same pan and saute chopped onion till light brown. Grind it along with roasted ingredients. Also make paste of ginger, garlic and green chillies. Once more take oil in a pan and add this paste. Saute it for a min and add the ground paste and saute for 4-5 mins till oil separates. Add turmeric powder, coriander powder, red chilli powder and saute. Then add cut eggplants and a bit of water and cook for 3-4 mins till eggplants are a bit soft. Then add the cooked chawli and jaggery and crushed kokum. You can add water to make the curry thinner if you prefer but I did not add much water. Cover and cook for 4-5 mins till everything is soft and cooked but not mushy. Add garam masala and salt to taste and cook for 1 min. Garnish with cilantro and chopped green chillies (optional) and serve with hot roti or as side dish with rice. Enjoy!!

Till my next post, take care everyone!! #staysafe 

Spicy Tofu, Chickpea and Vegetable Stew

This stew is my go to meal on the days I am lazy to cook but still want to eat a health and hearty meal. It is full of proteins and vitamins and is ready in minutes. Some of my friend's had asked for this recipe and I had promised to put it on the blog this weekend.

So here is the recipe:

Ingredients:

Frozen mixed vegetables - 1 cup, Tofu extra firm (preferable) - 1 cup cubed, onion - 1 sliced, ginger garlic paste - 1 tsp, oil - 3-4 tsp, coconut milk - 2 cans, chickpeas - 1 can, pepper powder, cinnamon sticks - 1 or 2 1 inch, cumin powder - 1 tsp, turmeric powder - 1/2 tsp, paprika - 1/2 tsp, curry powder (not garam masala) - 3 tsp, salt to taste, Serrano chillies - 1 sliced, cilantro - chopped for garnish

Method:

Boil/cook in frozen mixed vegetables. Boil/microwave chickpeas till soft with little salt. Cube the Tofu and shallow fry till light golden brown in a pan (optional but enhances taste of tofu). After this, take a pan and add oil to it. Once hot add cinnamon sticks and sliced onions and fry till soft. Add ginger garlic paste, cumin powder, turmeric powder, pepper powder, paprika powder and curry powder to it. Add half sliced Serrano peppers and saute for 2-3 mins. Add cooked frozen mixed vegetable and chickpeas and saute for 2-3 mins, then add the fried tofu and keep sauteing for 2-3 mins. Then add coconut milk and salt to taste. Let everything boil for 4-5 mins. Add the rest of the sliced Serrano peppers and cilantro to garnish and serve hot with brown or white rice.

Enjoy this hearty meal!! Believe me once you try this it is going to be your go to meal too :)

Till my next post, take care everyone!! #staysafe.

Shahi Paneer and Vegetable Dum Biryani

Shahi Paneer and Vegetable Dum Biryani is an all time classic Mughlai dish that needs no introduction to die hard biryani lovers. Recently I had made this dish to celebrate a special occasion in the family. Many of you asked for the recipe, so here it is.........

Ingredients: Make rice and gravy separately. Ingredients for each listed below.

For rice: 4 cups rice (preferably basmati), 3 - cardamom pods, 3 cloves, 1 - small cinnamon stick, 6 cups water (or as per your preferred proportion - rice should not be mushy), salt to taste, lemon juice - few drops.

For Gravy: Mixed vegetables - 3 cups (I used frozen), Paneer - 1.5 cups, Onions - sliced 2 whole - (you can use ready made fried onion if you don't want to fry yourself - in that case just slice 1 onion), 3 - cardamom pods, 3 cloves, 1 - small cinnamon stick, 1-2 nos - Bay leaves, 5-6 nos- whole black pepper, 2-3 tsp cumin seeds, 4-5 tsp - ginger garlic and chilli paste, Mint leaves - 10-12 cut, saffron dissolved in warm milk - few strands, yogurt- 5-6 tsp whisked, biryani or pulav masala, cumin/coriander powder - 3-4 tsp, cashews - 10-12 broken to pieces, turmeric powder - 2-3 tsp, red chilli powder - 2-3 tsp, oil - 5-6 tbsp, salt to taste. Water as required.

Method:  

For rice: Wash rice with water and keep aside. Heat 1 tbsp oil in a pan and add whole spices to it. Then add washed  and saute gently taking care not to break rice. Add water and cover and cook for 8-10 mins. Rice should not be mushy or really well done. It should be very slightly under cooked.

Garnish: For fried onion (optional): heat oil in a pan and fry 1 sliced onion till light brown and set aside. You can also fry cashews in same oil till light brown and set aside.

For Gravy:  Cook mixed vegetables in a microwave for 10-12 mins and set aside. Take a pan and heat 2-3 tbsp oil. Add cumin seeds and whole garam masala consisting of bay leaves, cardamom, cloves, whole black pepper and cinnamon and saute for a minute. Add sliced onions and fry till soft, add ginger garlic and chilli paste and fry for 2 mins, add turmeric powder and red chilli powder and saute. Add cumin/coriander powder and biryani masala, mint leaves and saute. Add yogurt to the mixture and saute for 2-3 mins till everything is bubbling. Add cooked mixed vegetables and saute and cover and cook for 4-5 mins and set aside. Add water to the mixture if it is too thick. The gravy should not be too thick or too runny.

For Assembly: Take a big pan and add 1 tbsp oil and coat the pan. Divide the gravy in to 2 portions and cooked rice into 3 portions. Add one portion of rice to the bottom of the pan and cover it with one layer of rice. Repeat for second layer. Top layer should be rice (3rd portion). Add fried onions and cashews on top of the last rice layer and drizzle saffron dissolved in warm milk all over the rice. Cover the pan with aluminium foil and cook on low-medium heat for 8-10 mins (taking care not to burn the rice at the bottom). 

The reveal: The whole mixture should cook on steam for that time. After 8-10 mins uncover the pan by removing the aluminium foil and get ready for the big reveal! I cannot describe the feeling when you first see the steaming hot biryani and the aroma that fills your whole kitchen.Very very gently mix all the layers with a spatula taking care not to break any grain of rice. Serve hot with Cucumber Boondi Raita and Mirchi ka Salan, a traditional accompaniment to biryani (recipe to follow).

Enjoy your Shahi (Royal) meal!!!

Till my next post, take car everyone!

Puffed Sorghum Chivda (puffed jowar chivda/jwarichya lahya)

Work is keeping me really busy these days. Since the whole family is home due to COVID-19 situation, I decided to make this Puffed Sorghum Chivda (puffed jowar or jwari chya lahya). It is healthy and tasty and easy peasy; plus the family loves to munch on it while work keeps me busy. The kids call it Indian popcorn :)

Here is the recipe:

Ingredients: Sorghum/puffed jowar (mine was salted) – 4 cups, Tempering: Oil – 4 tablespoons, peanuts (optional)- 3-4 tbsp, chana dal (optional) - 3-4 tbsp, Mustard seeds – 1 tsp, Cumin seeds - 1 tsp, asofoetida - 1/4th tsp, Garlic – 8-10 (finely chopped), dried red chilli - 4-5, Curry leaves – 10-12, Turmeric powder – 1/2 tsp, Red chilli powder – 1/2 tsp, Coriander powder – 1 tsp, Salt to taste, powdered sugar - 2 tsp.

Method: Take the puffed sorghum in a sieve and cover it with a soft cloth and keep it in the sun for 1 day so that it becomes crunchy. After that, take a pan and add 1 tsp oil. Saute the puffed sorghum for 5 minutes on low heat till they are crunchy. After that take 3-4 tbsp oil and when hot, and mustard seeds, cumin seeds, asofoetida, chopped garlic, dried red chillies, curry leaves, turmeric powder, red chilli powder, peanuts, chana dal, coriander powder and saute for 1 minute. Then add puffed sorghum/puffed jowar and mix well. Add salt (if puffed sorghum is already salted like mine was, do not add salt/check and add just a tiny bit). Add powdered sugar and mix everything. 

Enjoy with hot chai or coffee at snack time. It lasts about 8-10 days - even less if your family is like mine ;)

Till my next post, take care everyone. #stayhome and #staysafe.

Puffed Rice Upma or Uggani

Hope everyone is doing okay amidst the COVID-19 pandemic. I would like to give a shout out via this post to all the healthcare, law enforcement, essential service and grocery store workers. They are the real heroes moment with their hard work and compassion. 

The stay-at-home mandate is taking a toll on everyone especially the kids since they are unable to meet up with friends. It is also a big challenge for moms, especially working moms to cook so many meals at home while juggling work deadlines and such.

Well, here is a very easy peasy snack that you can get ready within minutes to satisfy tea time cravings of your family. It is a perfect accompaniment with tea or coffee. It goes by many names: puffed rice upma, mandakki or churumuri susla, uggani, borugula upma. Whatever you call it, it is just as delicious :) So without further delay, here is the recipe:

Ingredients: Puffed rice (murmura/churmura) - 8 cups, Onion - 1 large chopped, Tomato - 1 medium chopped, peanuts - 4-5 tsp (optional), curry leaves - 8-10, cilantro - 5-6 tbsp chopped and for garnish, roasted chana dal (dalia) - 3-4 tbsp (powdered). Tempering: Oil - 3-4 tbsp, Mustard seeds - 2 tsp, cumin seeds - 1 tsp, asofoetida -  1/2 tsp, red chilli powder - 1 tsp, turmeric powder - 1 tsp, sambar powder - 2 tsp, salt to taste, lemon juice - 1-2 tsp. Sev - for topping

Method: Rinse and soak puffed rice (murmura/churmura) for 2-3 minutes in a vessel. Lightly squeeze and drain it in a colander. Keep aside. Heat a pan and and add oil. Add tempering ingredients once hot. Add chopped onion (reserve 5-6 tbsp for later), and peanuts (optional). Cover and cook for 2 minutes, add sambar masala. Cover and cook till onion is a bit soft. Then add the soaked and drained puffed rice that was set aside. Saute and add powdered dalia (roasted gram), lemon juice and salt per taste. Cover and cook for 2-3 mins on medium heat. Add cilantro, reserved chopped onion, chopped tomato and take off heat. Mix well. Top with sev of your choice and serve. Enjoy this novel snack.

Also #staysafe, #stayhealthy and most important do your part and #stayathome to #savelives!

Till my next post, take care everyone.

Shahi Palak Makai Malai (Spinach and corn in rich gravy with nuts)

I was craving for some Methi Matar Malai the other day. So I peered into the refrigerator. Since it was almost the end of the week, most of it was empty. I could only find fresh spinach and frozen corn. Well, at that point I decided to put my creative hat on and this recipe was created. It turned out to be really really yummy and so........ no prizes for guessing - made it's way to my blog :) 

Well here is the recipe:

Ingredients:
Spinach - Fresh 2 bunches chopped, Corn - frozen or fresh ( 1 cup), Onion - 1 medium chopped, Ginger/garlic/chilly paste - 1 tbsp (1/4th inch ginger and 4-5 cloves of garlic, 2-3 green chillies), Oil - 4-5 tsp, Kasuri Methi - 1/2 tsp crushed, Fennel seeds - 1 tsp, cumin seeds - 1 tsp, turmeric powder - 1 tsp, red chilli powder - 1 tsp, sugar - 1 tsp, salt - as per taste, coriander powder - 2-3 tsp, garam masala - 1/2 tsp, cashews - 3 tbsp (ground to paste) + some cashews- to garnish, raisins - 8-10, heavy cream - 1/2 cup, milk powder - 4-5 tbsp.

Method: Boil the frozen corn for 5-8 mins till tender, (fresh corn will require less cooking time), wash and chop spinach leaves, soak and grind cashews to paste. Add heavy cream and milk powder to the mixture and stir and keep aside. Take oil in a pan, add fennel seeds, cumin seeds, and chopped onion. Fry till onion is golden brown. Then add turmeric powder and red chilli powder, coriander powder and saute for 1 min and add boiled corn, chopped spinach and sugar and cover and cook till the spinach is wilted and soft (3-4 minutes). Then add the cashew paste mixed with heavy cream and milk powder.  Add raisins and cook for a minute. Add garam masala and salt to taste. Cover and cook for 3-4 mins on medium heat. At the end add crushed kasuri methi and cook for 2-3 additional minutes. Garnish with cashews at the end. Yummy Shahi Palak Makai Malai (Spinach and corn in rich gravy) is ready. Enjoy with Chapati or as a side dish with rice.

Till my next post, take care everyone!

Kumquat pickle (instant kind)

Hello everyone, this was a while ago......one of my friends gave me a bunch of kumquats from her garden. For those of you who don't know, kumquat is a kind of citrus fruit. Looks like a mini orange. You can eat the skin and seeds too. It is rich in vitamin C and fiber. So coming back to my story; after my friend dropped of a batch, we ate as much as we could but still had a bunch of them lying around. So decided to make a pickle out of them. Turned out to be a hit and everyone loved it. Here is the recipe.

Ingredients: Kumquats: 15-20 halved or whole (you can de-seed but I prefer to eat the seeds - sometimes they might be a bit bitter), Red chilly powder - 5-6 tsp, cumin powder - 1 tsp, coriander powder - 1 tsp, pickle masala - 3 tsp, apple cider vinegar - 5-6 tsp, sugar - 4-5 tsp (adjust per taste), salt to taste. Tempering: oil - 3 tbsp, mustard seeds - 1 tsp, cumin seeds - 1 tsp, asofoetida - 1/2 tsp, turmeric powder -1 tsp.

Method: Cut the kumquats into halves and add 1/4th cup water and pressure cook them for 1 whistle till soft (you can also cover and microwave them in microwave cooker - add 1/4th cup water). Once done, add red chilli powder, cumin powder, coriander powder, pickle masala and apple cider vinegar, sugar and salt and keep it aside for a while. Meanwhile take a pan and add oil for tempering. Once hot, add mustard seeds, cumin seed and a little turmeric for color. Pour the tempering over the pickle and mix thoroughly. 

Enjoy with paratha, rice or roti. Tastes heavenly!!! blend of sweet, sour and spicy flavors to tickle your taste buds :) Till my next post, take care everyone!