Saturday, October 31, 2009

Aloo Paratha/Potato Stuffed Flatbread.

Aloo paratha, with some yogurt and pickle, ummm....... who can decline an offer of such a combo. At least I cannot. Made this for dinner the other day, my kids enjoyed it very much.

For covering
1 and 1/2 cups whole wheat flour,
1/2 tsp salt,
2 tsp oil,
water to make dough.

For filling,
3 potatoes cooked, peeled and mashed,
1/2 tsp cumin powder(jeera ),
1/2 tsp coriander powder(dhania),
1/2 tsp dry mango powder(amchur),
1 tsp turmeric powder(haldi),
1 tsp white pepper powder,
salt to taste.

extra ghee or oil to apply on the cooked paratha.

  • Take whole wheat flour in a bowl, add salt and the oil to it. Slowly add water and make a soft pliable dough. Keep aside covered for about 20 minutes.
  • Mix all filling ingredients.
  • Make lemon sized balls of the dough(about 8). Divide the filling also into 8 portions.
  • Roll out the dough into a circle about 4 inches in diameter, spread one portion of the filling on one side of the circle and cover to make semi circle, press the edges to seal ,dredge in flour and roll out into a thin paratha.
  • Heat a tava or non stick pan on medium high heat and roast the paratha for about 2-3 minute on each side till it is cooked.
  • Take it off the pan and apply oil or ghee on both sides.
  • Cook the rest in same manner.
  • Serve with yogurt and pickles.

I know this is not the authentic way to make and roll a paratha, but this method works fine for me without the stuffing coming out. The authentic method of making a circle of 3 inches in diameter and then putting stuffing and covering the stuffing and then making a ball and trying to roll it flat into a paratha is a disaster for me :(
Even though I fold it in a semi circle I still almost manage to roll it out to an almost circle paratha :)
I picked this knack of making circles from my mom :)

Friday, October 30, 2009

Parsi Fish Sauce/Fish in Egg Sauce.

I came across this recipe in my mom's (one of the many) magazine cuttings(mostly Femina/Woman's Era/Eve's Weekly).
I have about 20lbs of paper (which I got from India), of recipe cuttings and recipe diaries and cookbooks collection that belonged to my Ma with me. These are my most priced possession in remembrance of my mother.

Now back to the recipe, to be more precise I found it in the 1978 Aug-Sep issue of Femina. It has a whole parsi menu for a meal. I decided to make this Parsi Fish Sauce.
I wasn't sure about the egg vinegar mixture and then not boiling it but it tasted wonderful, slightly tangy, slightly spicy. This recipe is definitely a keeper recipe.

2 fish fillets cut in to pieces,
marinate fish for 1 hour in the following.
1/2 tsp cumin powder,
1 tsp red chilly powder,
1 tsp paprika(for color),
salt to taste,

1 tsp cumin seeds,
1 medium onion chopped,
3 green chillies,
2 cloves garlic minced,
2 tbsp flour,
2 eggs,
1/3 cup white vinegar,
2 tsp sugar,
salt to taste.
5 tbsp chopped coriander leaves.
4 tbsp oil.

  • Heat oil in a pan, add cumin seeds, chopped onion, green chilly, garlic and fry well till cooked but not brown,
  • Add flour and cook for few more minutes till raw smell of flour goes away.
  • Then add 1/2 cup water and then add the marinated fish.
  • When the fish is cooked reduce heat to very low.
  • In the meanwhile beat eggs and mix vinegar and sugar in egg mixture and mix well.
  • Slowly add the egg mixture to the fish mixture on the stove.
  • Hold and lift the vessel and swirl the ingredients in the pan gently.
  • Cook for few minutes, do not boil or else the gravy will curdle.
  • When the sauce is thick take off heat and add chopped coriander leaves.
  • Serve with steaming rice.

The only changes I made in this recipe is the addition of cumin powder to the fish as in another Indian cookbook that I have it mentioned cumin powder and not cumin seeds, so I added both cumin seeds as well as cumin powder.
The second change is I added 1 tsp of paprika for color as the red chilly that I have does not give any color to the dish, so the paprika enhanced the color of the dish.

The recipe called for crispy fried onions along with coriander leaves for garnish, but I did not have crispy fried onions so just omitted it, but the dish tasted good anyways.
I reduced the recipe to 1/3rd of the original recipe.
This quantity that I made serves 2-3 people.
I used Sole(Lefoo in konkani) fillets, original recipe used pomfret.
You can add more green chillies or red chilly powder to make more spicy.

This post is off to Meera's RCI - Parsi Cuisine started by Laxmi of Veggie Cuisine.

Thursday, October 29, 2009

Everyday Garam Masala

One day I came up with this concoction to add sufficient flavour but not overpowering taste of spices to the dishes that I make.
I have been making this masala and using a few teaspoons for any kind of lentils(masoor or moong) or channa(vatana or Kabuli channa). This gives the lentils and channa dish a beautiful fragrance of spices without the heat.

2 tbsp coriander seeds,(kotfiryo),
1 and 1/2 tbsp cumin seeds,(jeerae),
2 tbsp black pepper(miri),
1 tbsp black cardamom,(masala velchi),
1 tbsp cinnamon (thikhi).

Dry roast all ingredients individually and then grind fine in a coffee grinder.
Store in a dry clean bottle and use as required.

The words in the brackets are the konkani pronunciation of the spices.
This amount is just enough to use a couple of times. It tastes best when fresh as does any kind of ground dry masala.
Increase the amount of black pepper to make it more spicy.
I have used this masala for the Masoor Thondak/Semi-Dry Masoor Curry.


Wednesday, October 28, 2009

Broccoli Salad/Broccoli In Yogurt Dressing.

This raita I made using only grated broccoli stems. This was not so much like raita but rather more like a coleslaw. I used less yogurt for this salad but same list of ingredients as below Broccoli Carrot Raita.

Broccoli Carrot Raita

I never throw the broccoli stems away, this time I thought of making raita of it bcoz it tastes nice and crunchy.
My son gobbled 2 bowls of this with his chicken burgers.

1 broccoli stem grated,
1 carrot grated,
1/2 cup yogurt,
2 tbsp sour cream,
1/2 tsp cumin powder,
salt to taste,
1 tbsp sugar,
pinch of red chilly powder,
1 tbsp chopped coriander leaves.

  • Mix yogurt, sour cream, salt, sugar, red chilly powder, cumin powder, and coriander leaves.
  • Add the grated carrots and grated broccoli stems.
  • Serve cold.

Can omit sour cream and use only yogurt.
Once I used only grated broccoli stems. You can mix and match any vegetables.
Add chopped mint leaves for a change.

Tuesday, October 27, 2009

Quick Rajma "Baked" Beans.

"Baked" beans is a regular fare in our family, my son and myself love it very much.
I make baked beans using different kinds of beans each time, today I decided to use Rajma.
The major differentiating factor in this recipe is that I do not "bake" my baked beans but rather pressure cook them. I guess this recipe should be called "Pressure Cooked Baked Beans". :)
This is not an original recipe, I prepare it to suit the taste buds in our family.

3/4 cup rajma soaked in water over night,
1/2 cup barbecue sauce,
1/2 cup molasses,
2 tbsp tomato sauce or ketchup,
1/4 onion, chopped fine,
salt to taste,
1/4 tsp white pepper,
1 tsp mustard,
2 tsp oil.

  • Heat the pressure cooker on medium high heat and add 2 tsp oil.
  • Add the rest of the ingredients and water to cover the rajma. The water should be about 1 inch above the rajma, approximately 1 and 1/2 cups water. Mix well.
  • Put the lid on with the whistle and pressure cook for 5-6 whistles.
  • Once you open the cooker and if it has to much liquid then cook a few minutes uncovered till you get the desired consistency.
  • There you go , pressure cooked "baked" beans ready to enjoy along with grilled chicken or fish and a salad.
Make it as spicy as you like. I made my mild bcoz of my kids.
Can omit onions and mustard.

Event Participation.
This post is my first entry to JFI-Rajma hosted by Divya , an event started by Indira of Mahanandi

Instant Rava Dhokla/Steamed Semolina Squares.

Dhokla is one of my favourite snacks. I make different kinds of dhoklas.This one is a very easy dhokla recipe that does not require any soaking or grinding or fermentation and can be enjoyed any time of the day or year. And quick to make as starter for parties.

1 cup semolina(rava),
1 tbsp chickpea flour(besan),
1 cup yogurt,
1 tsp lemon juice,
2 tbsp sugar,
2 tbsp oil,
salt to taste,
1 tsp turmeric powder(haldi),
1 tsp eno fruit salt or baking soda(soda bi carbonate),
warm water to make batter consistency.

For tadka/tempering.
2 tbsp oil,
1 tsp fine mustard seeds(rai),
1 tsp sesame seeds,(til),

For garnish.

2 tbsp chopped coriander leaves for garnish.
2 tbsp grated coconut(optional).

  • Mix semolina, besan, yogurt, lemon juice, turmeric powder, sugar salt, and add warm water to this to make a batter. Consistency should be like pancake/ dosa batter.
  • Heat a large pan with water, put steamer insert.
  • Take a deep tray or thali/plate that fits in the large pan, about 8-9 inches in diameter, apply little oil to the plate and keep it in the steamer insert.
  • Put the Eno fruit salt in the batter and beat well till frothy for a minute and immediately pour in the greased plate.
  • Cover the large pan with a lid and let steam on high for about 10-15 minutes.
  • To check for doneness insert a toothpick in the centre of the dhokla.
  • Take the plate out of the steamer and let cool slightly for 5-8 minutes and cut into squares or diamond shapes.
  • Heat the oil for the tempering in a small pan , add the mustard seeds, sesame seeds and when they splutter pour this tempering all over the dhokla.
  • Sprinkle with shopped coriander leaves and grated coconut(optional).
  • Serve with ketchup or chutney of your choice.

You can add 1 tsp of green chilly ginger paste but I prefer the dhokla without the ginger chilly paste.
Also can saute a couple of green chillies in some oil till they get blisters and change color and accompany this with the dhokla.

Monday, October 26, 2009

Some Savouries From India

My Papa send these two from Goa ---Famous Zantye's Cashews and Spicy Palak(Spinach) Shev.

These other Goodies my hubby got from Mumbai.

Nylon Shev and South Indian Sarkaraupperi (deep-fried raw bananas, dipped in a jaggery syrup and then dusted with dried ginger.)

Dry Cocktail Samosi, Banana Wafer/Chips, Bhakarwadi.

Sunday, October 25, 2009

Crab Apple Tree in My Backyard.

This is the crab apple tree in my backyard. This year the yield was less compared to last year where the tree was loaded with bright scarlet crab apples.
It has blossoms of white flowers in spring and then these apples start off the size of olives, from green to light pinkish to bright scarlet red. They are very tart and are usually used to make jelly(tedious process).
I make crab apple sasav (goan dish) and also throw a couple in dal , it gives a nice tangy flavour to the dal.

Some Goodies From India

My hubby had been on a short trip to India. So I asked him to bring a whole list of goodies from India, mostly savouries and sweets. Here are some of them.

Ice Halwa(the flat squares), Pista Elaichi(cardamom) flavour(white) and Pineapple flavour(Yellow)

And Sutar Feni (white threads) and Soan papdi(yellow squares).

Savoury pictures in next post.

Saturday, October 24, 2009

Cocktail Samosa

I made these dainty cocktail samosas using a tiny samosa mould.
What I liked best was that each and every samosa was of the same size and that made the platter of samosas look very elegant.
I used the usual potato filling, may be next time I will try different filling for the cocktail samosa.
My kids were very excited and happy to hold and eat the tiny samosas that were the perfect size for their tiny hands and fingers.

Wednesday, October 21, 2009

Poss/ Steamed Milk Sweet.

The other day I prepared the famous Bengali delicacy Bappa Doi(baked yogurt).When I tasted it I though ummmmm...... this is similar in texture to Poss and if I add some more ingredients I would probably get the same taste as Poss.
Poss is a delicacy in Goa that is prepared using cows colostrum milk.
This dessert is not too sweet.
I called up my Aayi(maternal grandmother) and Mami (aunt) and got the list of additional ingredients that was added to the milk to make poss.

Well, I tried it and voila, it tasted same as the Poss that I ate in Goa only thing was there was no need of the colostrum milk. I could enjoy this delicacy any time of the year without the need for colostrum milk.

1 and 1/2 cup yogurt,
3/4 cup sweetened condensed milk,
1/2 cup regular milk or coconut milk or combo of both,
1/2 tsp cardamom powder,
2 tbsp fine coconut powder/ coconut milk,
1/2 tsp ground cumin powder( do not roast ),
1/2 tsp turmeric powder.

  • Put the yogurt in a cheese cloth and hang to drain for 4-5 hours.
  • Mix the drained yogurt, condensed milk, regular milk well.
  • Add the cardamom powder, cumin powder, coconut powder and turmeric powder and mix well.
  • Pour in a vessel that fits in the pressure cooker(I used a 6 inch glass vessel) and put a lid on the glass vessel.
  • Put some water in the pressure cooker, invert a small plate in the pressure cooker and then put the glass vessel over the plate.
  • Put the lid on the pressure cooker and pressure cook for 5-6 whistles.
  • Serve warm or chilled.

I noticed that with 2-3 whistles the poss was slightly runny, whereas with 5-6 whistles it was very nice and firm.
Can substitute 1/2 cup coconut milk for the regular milk.
Make in individual containers or ramekins if you like.
If the poss is eaten chilled the next day then it tastes better and juicy and firm.

Friday, October 16, 2009


My Diwali Faral/Thali for the year 2009
This is what we had for diwali this year. Usually I make at least 5 kinds of sweets and 5 savouries, 5 kinds of fav(pohe), yellow vatana usal and ambade/mango sasav, but as this year my hubby was out of town so made just a few goodies.
I made batat fav(batata pohe/yellow ones), doodhatle fav(milk pohe), chiroti, shankarpali, khobarachi kappa(coconut barfi) , and in the centre a couple of dates. My mom always kept dates in the diwali faral plates, I have no idea why.

Thursday, October 8, 2009

Wednesday, October 7, 2009

Cherry Tomatoes from my garden.

Cherry Tomato Salad

I made this Cherry tomato salad using the tomatoes form my backyard. I just cut the tomatoes into 2 pieces and sprinkled a little bit of salt, sugar, pepper powder, lemon juice and chopped coriander leaves.
Voila, a fresh yummy salad ready to devour

Sunday, October 4, 2009

Batatachi kappa/phodi topped with boondi raita.

A fancy appetizer if you may say so, fried potato slices topped with a dollop of thick boondi raita and a spring of coriander leaves.

Add mint or pudina leaves in place of coriander leaves.

Add a dollop of sour cream or any kind of thick chutney in place of the raita.
Get creative with the toppings and enjoy.

Batatachi Kappa/ Batatachi Phodi /Fried potato slices.

Batatachi kappa with rice and dal , umm umm good. Nothing can be more simple and satisfying.

2 potatoes, peeled washed and sliced into 1/2 cm thickness,
1 tsp salt,
1 tsp red chilly powder,
1 tsp turmeric powder,
1 tbsp lemon juice (traditionally soak kokum in water and use that tart juice),
semolina(rava) for coating the potato slices,
oil for frying.


Mix all the spices with lemon juice and apply to potato slices.

  • Heat a non stick pan on medium heat and drizzle 2 tsp oil on it and take one potato slice dip it in the semolina on all sides and keep it on the hot pan, repeat for other slices of potato in same manner.
  • Drizzle another 2 tsp oil on the potato slices and the turn the slices on the other side, then sprinkle a few tablespoons of water on the potatoes and immediately cover with a pan, reduce heat to low and let the potato slices cook till tender.
  • To test prick a fork in the slices of the potatoes.
  • Then take the cover off and increase heat to medium and let the slices crisp up, again turn and let crisp on the other side. Serve hot or room temperature.


Use similar method to fry pumpkin slices, brinjal slices, okra.

Friday, October 2, 2009

Friends visiting and 3 dishes.

My Husband's friend S and his wife B came to our place all the way from US. I had never met them before so I was on my toes not sure how they would be. They are very down to earth , homely kind of people. My kids enjoyed playing with them. My husband and his friend met after almost 9 - 10 years.
Well, I felt very comfortable with them and so did they.
We planned to go to Banff here in Alberta, so B said she will make biryani, dry chicken, and a shrimp dish too.

Let me say this, B is an excellent cook.

The biryani was soooooo good we did not get to take any pics, but I managed to take the pics of the chicken and shrimp dish prepared by her before we gobbled that too.