Friday, June 23, 2017

Gattay ke Sabjee

This is a very versatile recipe ,easy to make and the ingredients are almost always available in our pantry.It is also a good change from the monotonous routine of eating rice ,daal and green sabjee everyday.

This is what you need to make gattay:-

 Besan                        - 1 cup
 salt                            -  to taste
chilli powder             -  to taste
Dry Kasoori methi    -  1 table spoon
Cream                        -  2 table spoon( you can use oil instead of cream ,however gattay will come out softer with cream)

yogurt                         - 2 table spoons
Ajwain                       - 1/2 teaspoon
Cumin powder           - 1/2 teaspoon
coriander powder       - 1 teaspoon
water                          -  about 2 tablespoons

1) Mix everything mentioned above and make the gattay.Add little water at a time as the dough should not be very soft.

2) Leave aside covered for 15 minutes.

Things you need for the gravy:-

yogurt  -1/2 cup
Ginger - 1and 1/2 inch long
green chilli - according to your taste
tomato - one medium size

Make a thin paste out of above  4 ingredients and keep it aside.

coriander powder    - 1 teaspoon
cumin seed poder    - 1/2 teaspoon
cumin seed              - 1/2 teaspoon for tadka
mustard seeds          - 1/2 teaspoon also for tadka
curry leaves             - few for tadka
Hing                        - a pinch for Tadka
turmeric powder      - 1 teaspoon
salt                           - to taste
oil                            - 2 table spoon
water                       - enough for the gravy

1) Cut put portions of the gattay dough and make thin logs like the diameter of two adult fingers.

2) Take a pot with enough water so the gattay logs can stay submerged and bring it to a boil .

3) Once the water starts boiling drop the gattays and boil them for 10-15 minutes until gattays come up floating in the boiling water.

4) Get the gattays out and cut them into 1 inch long pieces.

5) Put the pan on heat,add oil and add tadka items

6) Once the tadka starts crackling add the other dry spices and roast for 1/2 minute. Don't let the spices burn.

7) Add the cut gattay pieces and sauté for 1 minute.

8) Now add the tomato, ginger,chilli and yogurt paste. Saute for  1 minute and add water and salt.

9) How much water to add depends on how think gravy you want.We eat with rice so I keep the gravy a little on the thiner side.

10) Cover the pan and cook for 6-8 minutes until oil separates.Turn off the heat and transfer it  in a bowl.

Serve with rice,rotee,stuffed daal rotte.The choices are endless.

I will soon post the pictures of every step.
Cook and let me know how this recipe turned out for you.

Monday, April 24, 2017

Whole Wheat(almost) Bread.

I love bread and unlike when I was in India,I don't feel guilty when I eat bread or give bread to my family.The reason is I know what went in my bread and how healthy the ingredients are.To begin with ,I use whole wheat flour,oat flour and very little all purpose flour.I have full control over how much sugar and salt I add.
I use this loaf of bread for sandwiches,french toast or for just simple toast with butter and jam.
Here are the things you need to make this bread:-

Whole Wheat flour- 1 and 1/4 cup(I grind Hard Winter Wheat at home in my wondermill machine).
Rolled oat              - 1/2 cup
Bread flour            - 1 cup
Salt                         - 1 teaspoon
Honey                     - 2 teaspoon
instant yeast            - 1 teaspoon
Vital Wheat gluten  - 1/2 teaspoon
dry milk powder     - 1 tablespoon(optional)
coconut oil             - 1 tablespoon(organic)
Water                     -  1cup + 5 tablespoon.

I usually dump every thing in my food processor along with water(room temperature) and mix for 45 seconds.Then after 20 minutes I again run the machine for another 45 seconds.I keep repeating this process for next 1 hour.Don't worry about over mixing because when it comes to bread dough there is never over-mixing.Specially when you are using whole wheat flour for the most part you need to mix the dough a lot to form the gluten.With bread flour or All purpose flour you don't have to worry about gluten formation.

On the side note ,if you don't have a food processor you can use hands or bread machines dough cycle.Either way it will be fine.

After one hour of mixing just leave the dough for one hour to rise.Then repeat the mixing and resting process again for next 1/2 an hour .

In the mean time prepare your loaf pan(size L - 10.125", W - 5", H - 2.75") as you normally do.

After total of 2 and 1/2 hours of resting,get the dough out on the floured counter top and shape it into a loaf.Then put it in your loaf pan and cover it with plastic bag or your clean shower cap.Let the dough rise for full 2 hours or until at least double in size .
Dough rising covered with the plastic bag.

Dough has risen significantly after 2 hours of rise.Ready to get baked.

Towards the end of final dough rise in the loaf pan ,pre-heat your oven to 400 degree fahrenheit .

Put the loaf pan in the 3rd rack of your oven,and bake for whole 10 minutes at 400 degrees.After 10 minutes turn the temperature down to 350 degrees fahrenheit and tent the loaf with a aluminum foil other wise bread will become too brown at the top.

Now bake the bread at 350 degrees for 30 minutes .

So total baking time will be :-

10 minutes at 400 degrees + 30 minutes at 350 degrees = 40 minutes.

After 40 minutes get the bread pan out and flip the loaf on a cooling rack .Apply a little butter on top of the loaf so the loaf doesn't dry out at the top.

Let it cool completely and then slice and keep it wrapped in a plastic bag .It lasts for 4-5 days easily

 on the kitchen counter top.

Chicken wings with a little twist!

I am posting a recipe of chicken wings which my daughters and my husband like a lot.They can not stop eating.The day I make chicken wings she announces me the best chef of the world.So here is the recipe.

Here are the things you need:-

To marinate

chicken wings - 9 pieces(flats and drumettes included)
Cajun spices - 1 teaspoon
cayene pepper- 1/4 teaspoon(or more if you want very spicy)
smoked paprika - 2 teaspoon
brown sugar - 2 teaspoon
Sea salt-  according to taste
Freshly crushed black pepper -  1/2 teaspoon
garlic powder - 1 teaspoon
ginger powder - 1/2 teaspoon

1) Mix all the above spices and marinate the chicken in it.Rub the pieces very well without pulling the skin off.In the beginning spices will look very dry but hold the temptation to add any water or oil in the spice rub.

2) Stick  the marinated wings in the refrigerator for at least 3-4 hours .

3) Get the wings out of the fridge 1 hour before you have to cook,as we do not want to shock the wings with temperature change.

4)In a paper bag throw in 4 tablespoons of all purpose flour,1 teaspoon of crushed black pepper and 1/2 teaspoon of salt  .Shake the bag and mix every thing together to dredge the wings.

5)Line up a baking sheet with aluminum foil.Put a gridded baking rack on top of the baking sheet .

6) Now drop in one chicken piece at a time in the paper bag with flour.Shake it an take it out ,and start lining up on top of the gridded baking rack .Do the same thing with all the pieces.

7)In the mean time preheat the oven to 450 degree Fahrenheit.

8) Put the baking sheet with chicken in the oven on the bottom 2nd rack.Bake it for 20 minutes and flip to the other side.

9)In 30 minutes you will see oil dripping out from the wings.Flip 1-2 more times.The moment it feels a little brownish and crunchy take the wings out of the oven.Do not over cook or the wings will become dry and chewy.Mine takes 30-35 minutes.

While wings are baking prepare a simple sauce .You can eat as it is but this sauce adds a little kick to the wings.

Here are the ingredients for the Wing Sauce:-

Sriracha Hot Chili Sauce -  3 table spoons
Honey   - 3 teaspoon
brown sugar - 1 table spoon
butter - 1 table spoon
Salt -  2 - 3 pinces.
Lime juice - 3 tablespoon(you can add vinegar but I dislike the strong smell of it)
garlic power - 1 teaspoon
ginger powder 1/2 teaspoon

Mix all the sauce ingredients together and heat it up in a pan.Once the butter melts and everything seems incorporated ,the  sauce is done.

Now get the wings out of the oven and drop all of them in the pan with sauce.Stir the chicken well so that all the pieces get coated with sauce .Serve hot.

I will definitely post pictures from next time I make ,so that things become clearer. 

This kind of chicken wings are healthier because there is no frying going on and you don't have to spend too much time cooking them.If you want to make a large batch ,just go for this recipe as it takes so little time and work to cook .You can spend that time doing something else.

Tuesday, August 12, 2014

Clay pot chicken gravy.

This is the simplest yet tastiest gravy chicken I have had  anywhere.At least that is what everyone in my family says.
You do not need lots of ingredients in this recipe,unlike the recipes these days.They ask you to add cream,cashew paste and lots of such things.In our house we make fun of recipes in which they add these pastes as adding these things can make even wood pulp tasty.But who will carry those extra fat on the waist ,that is something to consider.
I usually use drumsticks but you can use mixture of all parts and it will taste the same.
Here is what you will need:-

Chicken -  2 pounds(cut into small pieces)
Tomato  -  2(medium size,puree them)
Onion    -  1 small       
garlic    -   2 cloves             
ginger   -   1and 1/2 inch
Grind onion ,garlic and ginger together into a paste.
Green chilli - According to your taste
vegetable Oil- 3 table spoons
whole cumin seeds- 2 teaspoons
Bay leaf - 1
garam masala powder - 1 teaspoon(homemade)
coriander powder - 1 Tea spoon
cumin powder  - 1 and 1/2 Teaspoon
Turmeric powder-1 teaspoon
Salt -to taste.

This is how you do it:-
1)Put an oven proof pan or a clay pot on the stove which has a lid.

2)Add oil and cumin seed.

3)Dont let the cumin seeds crackle and add the onion,garlic and      ginger paste.Also add bay leaf,turmeric powder,salt,add the dry spices(cumin,coriander and garam masala).On  medium heat fry the spices.

4)Once the oil separates from the spices add tomato puree.Stir for 3-4 minutes .Add chilli.
5)Add chicken pieces,keep the heat on medium and stir for 5-6 minutes.Now cover with the lid and let the chicken release its water.

6)Every 5-6 minutes stir the chicken so that they dont stick at the bottom of the pan.

7) When you feel that chicken has released all the water,uncover the lid and stir for few minutes.Depending upon how much gravy you want ,add water and cover the lid.
8)Once the gravy comes to a boil,transfer it to the oven at 250 degree temperature.Let it simmer in the oven for 30-45 minutes.Do check every once in a while to check upon the gravy and adjust accordingly.

9)It is ready now to serve with hot plain rice,or chapati or naan.

One point to note though is to use clay pot if you have.Also instead of using all of vegetable oil ,make it half vegetable oil and half Ghee(clarified butter).
These two changes will bring tremendous amount of flavor.Just clay pot cooking brings a lot of earthy flavor.Although you can finish the whole cooking on stovetop but cooking for extended period of time in the oven infuses all the flavor inside the chicken which is normally bland here.Chicken itself has no taste in America.

Tuesday, July 29, 2014

Broccoli Paratha.

Food is such an eminent part of my life,or for that matter for everyone ,that without talking about food the whole conversation seems incomplete.My husband and daughters are big food lovers.In all these years I have come to the conclusion that food dosent have to be complicated to taste good.I consider some of the simplest food in my house to be also the tastiest.

One of them is this "Broccoli Paratha".I can never go wrong with this.Everyone in my house loves this.It is simple to make,very quick and packed with nutritions,especially for kids.It is very forgiving and flexible recipe too,you can substitute broccoli with cauliflower,cabbage,spinach etc-etc.

Here is what you are going to need.

whole wheat flour- 2 cups
Broccoli - Enough to make your dough green,The more the better(grated fine).
whole cumin seeds - 2-3 pinches
coriander leaves - a fist ful(chopped)
salt - to taste
oil - 2-3 teaspoon for mixing the dough
oil - depending on the number of  paratha.

how to do it:-

1)Mix grated broccoli,chopped coriander leaves,cumin seeds,salt and little oil and wheat flour very well.Dough will be very hard and crusty,but do not feel tempted to mix water at all.Broccoli and coriander leaves will release more than enough water.If you find the dough a little wet ,you can always adjust by adding a little more dry flour.

2)Let is rest for some time(20 minutes).
3)Heat the Tava or non stick pan.

4)Divide into Tennis size balls.
5)Roll out individual balls into paratha,put one on the pan .

6)Flip the paratha in 1 minutes.Wait for the other side to get some blisters and flip.Now add some oil on both sides and sear it.Do the same with all the balls.

7)It tastes good when eaten hot.Serve with some sweet type of pickles.In my house every one likes with "aloo bhujiya"(patato fries) and pickles both.

This is like our comfort food.When I come home from some where all tired,and need to put kids to bed this is my best choice.They get their grains,vegetables,fat,starch every thing in this recipe.

This food can become a little dry to your throat some time, so it goes very well with some home made fresh orange juice.Just squeeze up some oranges and there you go.Another reason for kids to eat this food because they are getting to drink orange juice too.I have turned having orange juice as a big privilege to my kids ,so it is a big deal for them. 

Thursday, June 28, 2012

Egg masala with potatoes!

I have seen people with refined taste and at the same time a very good cook,but very few people I have seen who have a very refined taste but with no cooking skills.I have no idea how that is possible but it happens.
As the readers of my food blog you may have realized that my recipes are very simple with very few ingredients.So this recipe is one of them,very simple to gather things ,very simple to make yet very tasty.As a   surprise this recipe came from a person I just mentioned who knows nothing about cooking at all however one of the tastiest egg recipes I have ever had.

So here are the things you are going to need.

coriander leaves- 6-7 springs
potatoes- 5(medium size)
cumin seeds-1 teaspoon
2 table spoon of oil
turmeric powder- 1 teaspoon
cumin powder- 1 teaspoon
corainder powder- 1 teaspoon
red chilli powder- to taste
a little bit of mango pickles cut into tiny bits(one and 1/2 teaspoon)
salt to taste

1)  boil eggs,peel them keep aside.
2)  boil potatoes,peel them cut into bite size pieces and set aside.
3)  heat a non stick pan with oil and fry the whole eggs for 2-3 minutes till they turn a little golden(not too      much).Take them out and keep them in a  separate plate.
4)  Add cumin seeds and let them splutter.In the mean time in a small bowl keep all the dry masala ready(coriander powder, chili powder,cumin powder,turmeric).

5) Once the cumin seeds are brown add all the masala at once and roast them for 10 seconds on very medium flame so that it dosent burn.

6) Immediately add  all the cut potatoes,sprinkle salt and mango pickles and stir very well about 2-3 minutes.
7) Slice eggs into 2 pieces and add them in potaotes,stir for 1 minutes taking care that eggs wont break too much.
8)Sprinkle chopped cilantro and serve as a side dish with rice or chapati.

Wednesday, May 23, 2012

Mangoes,Mangoes and Mangoes_ _ _!

When I was a kid, before the beginning of every summer vacation,my father would take his diary out and start noting down the plans for our summer vacation,that was travel to a new nice place.He would ask each of us(4 of us) where we wanted to go for this summer vacation.After a few times we knew that the plan would only stay in the diary ,it will never turn out to be real and till this date my father never broke that promise( :)Every year we would end up going to our village to see grandparents .Now that I think back and try to recall my grandparents I am glad my father never took us anywhere other than to our grandparents .We have so many nice memories of spending summer vacation with them that no amount of time spent in Kanya Kumari and Kashmir can match that.One of them was spending time in our huge mango orchard with my grandfather and mango  trees full of mangoes hanging right and left.

Before the mango season would start my grandfather would build a temporary hut with just the roof,a  temporary wooden bed .It was just enough to save from  rain ,mild storm and small crawling creature on the ground.There was a big earthen pot of water  and a steel glass just next to the hut which always had water at the right temperature and best tasting we ever had it.So the hut itself was very airy as you can imagine,on top of that in the middle of the mango orchard with birds twittering,sweet jamun falling from the tree.What can be better than that.Every day around afternoon just after having lunch we would leave for the orchard with a sharp knife,some black salt ,a towel and a big bed sheet.At that time our village had no electricity so around noon our house used to get very hot and the only way to cool your self down was to fan your self.That became tiring and boring very quickly.Moreover we kids were full of energy ,we would rather like to spend time in the orchard than taking a nap fighting with with the summer heat and house flies.Inside that hut in the orchard it did not even feel like it was summer.
Fast forwarding all  that by the time we would go to our village the mangoes in the tree were half ripe some were even raw.Those raw mangoes tasted sweet and sour just right for us kids tongue.We would pluck the mango ,which ever we would like and my grandfather would peel it .Then all four of us would get  a little salt on a piece of paper and pieces of mangoes .That mango tasted heavenly.I cant recall tasting mangoes better than that.By evening we would be back home.

Mangoes were in so abundance that every thing,every meal had to have mangoes in it.Breakfast used be something with mango,lunch used be something with mango,snack used to be completely mango and of course dinner also used be something with mango.By the end of our vacation mango season used to be at its end  and so did our appetite for mangoes .However one thing we were sure of that we would not eat mangoes for next several years.

Just to give you an idea about the frustration we had to go through when we were served mangoes for every meal here is the menu:-
Breakfast:-  Chapati ,milk and mango puree or Corn Chapati ,cream and mango puree

Lunch:--- Rice ,lentil soup with lots of sour mango,mango curd and vegetables

Snacks-- Sliced ripe mangoes ,or mango panna and crackers

Dinner:--- Chapati,ripe pieces of mango mixed in milk,or chapati,vegetables and sliced mango

You got the idea  :)

As if that was not enough,some times in the evening our grand mother would hand over one or two big ripe mango and ask us to peel and eat,nothing bad with that except that our face would be covered with mango juice ,juice dripping from our elbow and chin itching like a big insect bite.Not only that since mangoes were in so abundance that they would start rotting very soon because of the lack of a refrigerator(no electricity sigh :(  )so sometimes mangoes would be full of blemishes.After a while we would refuse to take any mango saying that in order to save today's blemished mango why are you people rotting tomorrows mango too.Ideally we would never given  a spotless mango .We just wanted one spotless mango.Again you got the picture.

Fast-forwarding all that, vacation good or bad,mangoes good or bad it had to end .We would come back to our place with the burden of not finishing our summer holiday home work.Topping that off just after few days we would start craving for those mangoes again for which we had to wait for next year summer vacation.And the story kept repeating till my elder brother wrote his board exam.After that  almost every alternative year one of  us had to write the board exam and we became serious towards our studies,no more summer vacation and no more those rotten but lovely Grandmother's mangoes .

(This is for  Tulika Summer Blogathon)