Kadhi (Spicy Yogurt Soup)

September 7, 2008

Last week for me has been hectic at work preparing for an upcoming conference, and working on a few other projects. Though I love my work and enjoy most days, there are times when it gets frustrating, and tiring. When you just long a vacation. I am sure everyone has those days once in a while. At the end of those days, all I want to do is curl up on my couch and read a book. And believe me, I did just that on Friday night. Ahh..and that is what I needed.

Kadhi

Next week promises to be even more busy with me spending pretty much most of my time at the conference. So this weekend, all I wanted to do was relax, read book, watch some TV and enjoy some light but delicious meals. What better than khichdi and kadhi for a light meal on Saturday night. It had been a while since I had khichdi and spicy yet soothing kadhi. I say soothing, because something about kadhi comforts me..makes me feel relaxed. We thoroughly enjoyed our meal and continued with our reading session.

I hope you all had a great weekend and continue to have a wonderful week. I’ll see you all in a few days 🙂

Ta

Kadhi

Recipe: Kadhi
(Serves 2)

Ingredients

1 cup yogurt
3/4 cup water
3 green chillies (chopped)
small piece of ginger (finely chopped)
1 tsp gram flour (besan)
1-1/2 tsp jaggery
salt per taste

For tempering

1 tsp ghee
1 tsp oil
3 cloves
small piece of cinnamon
1/4 tsp mustard seeds
1/4 tsp cumin
pinch of asafoetida
3 curry leaves

Method

In a bowl, whisk together yogurt, water, and besan in a smooth mix. Add chopped green chilli and ginger, salt and jaggery. Pour the yogurt mixture in a pan and cook for 5 mins on a low-medium heat. Be careful not to cook on high heat as the yogurt may curdle. In a tempering pan, heat the ghee and oil. Once hot, add cloves and cinnamon stick. Add the mustard seeds. After the mustard seeds crackle, add cumin, asafoetida and curry leaves. Add the tempering mixture to the yogurt mix and cook it for another 10 mins. Serve it hot with khichadi or roti!


Tomato Soup with Gujju Twist

September 4, 2008

Last weekend, J and I went to visit our family. It was a fun time, especially seeing our nieces. But one of the dinner table discussion was VP candidate Sarah Palin for Republican party. Of course such a discussion in our family is an intense one because of the differing opinions. And it seems impossible for us to respect each other’s opinions…it has to be my way or highway! Don’t get me wrong..I love each and everyone of them, but they sure know how to test my love! 😉

But I digress. I did want to talk about Ms. Palin. Has GOP lost its mind? Do they really believe that Hillary Clinton followers will vote for McCain just because of Palin’s gender? None of Hillary’s beliefs will matter just as long as you put a skirt clad figure in front of the public? Especially a female who does not know what a VP does everyday! Huh! that is very interesting. Don’t you think? If you get a chance do see this video from the late night shows. They are hilarious. I am sure you have to take everything with a grain of salt, but this is one huge rock, that you just cannot ignore!

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Anyways, I digress again. After all the eating out and heavy foods, we were just craving something light and hot and fresh. We made the tomato soup that both of us love. As far as tomato soups go, I rarely like the creamier/thicker version. I assume that’s because the soup mom made and the one I have been having for the past 15 years has been of thinner consistency and I could (I think I can but have never tried it!) have bowls and bowls of it. The soup for sure does have a gujju twist to it but I love it and I made J (staunch vegetable hater, especially tomatoes) fall in love with it too. A grilled cheese sandwich and a bowl of hot tomato soup = bliss!:-D

Ta

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Recipe: Tomato Soup
(Serves 4)

Ingredients

4 tomatoes
1 cup water
1 green chilli (chopped)
1 small ginger (chopped)
1 tsp jaggery
1/4 tsp red chilli powder
1/4 tsp turmeric
salt per taste
cilantro for garnish

For tempering
1/2 tsp ghee
1/2 tsp oil
2 cloves
1 small stick of cinnamon
1/8 tsp mustard seeds
1/4 tsp cumin
3 curry leaves

Method

Score the base of the tomatoes and boil them for approx. 20 mins. or for as long as they are cooked and the skin peel off. Let the tomatoes cool and then puree them using a blender or mixer. Sieve the tomato puree to remove any uncooked parts or skin. Add water to the sieved mix and cook it on medium heat. Add all the ingredients of the soup to it. For tempering, in a small pan, heat ghee and oil together. Once hot, add cloves and cinnamon. Then add the mustard seeds. Once they start crackling, add asafoetida, and other ingredients for tempering. Add the tempering mix to the soup. Be careful as the it will spatter all over. Let the soup cook for another 5-7 mins. Serve it hot with grilled cheese sandwich.


Sizzling Fajita Whole Wheat Pita

August 29, 2008

The wheat flour I bought to bake whole wheat focaccia earlier was still lying around on my kitchen counter. Wanting to use it again, I started looking for recipes and I ended up here. I’ve been a silent reader on Jugalbandits’ blog for over a year. Theirs in one of the blogs I visit everyday. Their writing is witty, funny, sarcastic (I love it!), lively and really inspiring. Their enthusiasm for living a healthy life is remarkable. I don’t know if I can find any more adjectives for them..am kinda running out. 🙂 However, Bee and Jai, I do want to say thank you for your blog and I really do appreciate it!

Whole wheat pita

Now I made the pitas, but did not know what to eat them with. Don’t get me wrong, they were really tasty, however I wanted it to be complete healthy meal. When I opened the refrigerator to see what all I had, I had nothing substantial. J and I are going out of town for the long weekend and I have been avoiding going to the grocery store till after the trip. All I found were frozen Morningstar products, marinated onions that I keep on hand for sandwiches, etc., and cheese. J and I whipped this dish out and it was quite tasty for not using any fresh vegetables. It may seem like a lot of work, but trust me, it just took us 40 mins to prepare the meal..including 30 mins. of marinating time. However, there was a lot of cleaning after the everything was done, but J took care of it 😀

Ta

PS: I marinate one onion at a time and it stays good for at least 10 days in the refrigerator.

fajita pita

Recipe: Sizzling Fajita Whole Wheat Pita
(Serves 3, Makes 8 pitas)

Ingredients

For Whole Wheat Pita

2 cups Whole wheat flour
2 tsp dry yeast
3/4 tsp salt
1 Tbsp olive oil
1 cup warm water

For Vegan Steak Fajita

1 packet Morningstar Steak strips
1/8 cup balsamic vinegar
1 Tbsp olive oil
1 tsp Worcestershire Sauce
1/2 tsp dried garlic (you can use fresh..I was just lazy to use the fresh one)
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1 tsp brown sugar
salt
pepper

For marinated onions (Can be made few days ahead)

1 red onion
1 Tbsp olive oil
3 Tbsp balsamic vinegar
salt
pepper

For Yogurt-Feta Sauce

2/3 cups yogurt
1/3 cup feta cheese (I used mediterranean herb feta cheese)
1/2 tsp dried garlic
salt
pepper

Method

For pita bread

Knead all the ingredients together into a soft dough. The dough should be smooth and it may be slightly sticky. Add olive oil, just enough to coat the dough and let it sit covered in a warm place for 1.5 hrs. Deflate the dough and knead for one min. Divide the dough into eight equal parts and roll them into balls. Place the balls in a baking sheet and cover them with a towel to prevent them from drying. Place a baking stone (if you are using a baking sheet, place it inside the oven when you are ready to bake pitas) and preheat the oven to 500 degree F. Take one ball and roll it out so that it is 3/16 of an inch thick, sprinkle semolina/cornmeal if using baking sheet, and place it in the oven. Bake it for 4 mins. approx. If it starts browning, take itout immediately even if not puffed up. Once done (does not smell yeasty), take it out of the oven and let it cool on wire rack. Repeat till all dough is used up. Once cooled, wrap the pitas in aluminum foil.

whole wheat pita

For marinated onions

Preheat the oven to 350 degree F. Slice the onion into thin rings. One trick I have learned for slicing/chopping onions is that put the onion in the freezer for 15 mins. Take it out and then chop/slcie to avoid “crying” over the onions. When kept in the freezer, the gas that gets released while chopping an onion also freezes. So no more crying! Line a baking sheet with foil and lay the onion slices on the sheet. Bake the onions for 30 mins. While the onions are getting baked, in a bowl mix balsamic vinegar, oil, brown sugar, herbs and salt and pepper. Once onions are baked, cool them and add them to the balsamic mix. Store them in an air tight container for a later use.

For fajitas, mix all the ingredients other than the morningstar vegan steak in a bowl. Add herbs or anything else you might want to add per your taste. Pour the marinade in a ziploc bag. Add frozen vegan steak to the ziplock bag and shake it to coat all the pieces. Let them sit for at least 30 mins. Heat a skillet on medium heat and cook the steak pieces for about 5 mins.

For yogurt-feta sauce, mix all the ingredients in a bowl and stir well. Refrigerator it, until you are ready for assembling the pitas.

For assembly, spread about 1.5 Tbsp of the yogurt-feta sauce on the pita. Add pew pieces of vegan steak and onions. Fold it and tada..its ready to serve. You can also do the same in a pita pocket.

This goes to Zlamushka’s Spicy Kitchen for the Tried & Tasted event featuring Jugalbandhi for the month of August and to Sia of Monsoon Spice hosting the JFI – Soya blog event.


Bateta Vada Party!

August 18, 2008

It was during my non-blogging days that Anita of A Mad Tea Party had organized the puri-bhaji party. Though I did not send in my entry, I did end up cooking it at home after seeing so many different varieties pop up all over the blogging world. So when she announced yet another party..a Batata Vada party, I just couldn’t resist participating.

I won’t lie and say I hate deep fried food…unless of course it is literally swimming in oil, then I do! Both J and I love anything that is deep fried. But we make a conscious effort not to eat deep fried foods. We rarely deep fry anything at home. Main reasons being: 1. unhealthy 2. what a wastage of oil! I just don’t know what to do with the used oil and I hate to throw it in garbage. I remember my mom using that oil to cook various vegetables and dals over the next few days. However, we do not cook dishes that require oil that often. I would love to hear what you guys do at home with the remaining used oil.

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In my entire life I had only made bateta vada once. They tasted really good, but I never made them again because of the above reasons. However, I loved (still love) eating them every time mom made them. Just thinking about them would make my mouth water. When I explained to J about what we would be having for dinner, he was little bit skeptical…mainly because he did not know/understand what I was talking about. So I used the terms “deep fried potato sandwich”..which made him smile ear to ear! I made vada pav, which is easy once you have the vada all done. When we sat down for dinner, I could barely stop my self from chowing down the vada pav in one bite. J, who had it for the first time ever, loved it as well.  I hope y’all enjoy the gujju version of bateta vada! Happy Party’ing! 😀

Ta

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Recipe: Bateta Vada (Vada Pav)
(Makes 8 bateta vada)

Ingredients

3 medium sized potatoes (boiled)
2 green chillis
1 inch piece of ginger
3 tsp lime juice
1 tsp sugar
salt per taste
1/2 cup besan (gram flour)
1/4 cup water (may vary per personal choice)
1/4 tsp baking soda
1/2 tsp red chilli powder
8 burger buns
Oil for deep frying

Lasan (Garlic) Chutney

5 cloves of garlic
1/2 Tbsp red chilli powder (+ or – according to your taste)
salt per taste

Tamarind Chutney

1/2 Tbsp tamarind paste
1/2 tsp jaggery
1/4 tsp ground cumin
salt per taste

Method

For lasan chutney, grind garlic and salt together till you obtain a smooth mixture. Now add red chilli powder and grind till you get a thick, smooth mix.

For tamarind chutney, in a microwave safe bowl, add tamarind paste and jaggery and 1 tsp of water. Heat in the microwave for 40 sec. Stir the mix while melting the jaggery. Add salt and cumin to the tamarind-jaggery mix per. Add water as necessary for desired thickness of the chutney.

Grind ginger and green chilli together. In a bowl, mash the boiled potatoes. Add the ginger-green chilli paste, salt, lime juice, sugar to the mashed potatoes. Adjust the amounts of salt, sugar, lime juice according to your taste. Make golf sized balls of the mashed potatoes mixture.

In a separate bowl, mix besan, salt, red chilli powder, baking powder together. Add water while continuously mixing (to avoid any lumps) to get a thick batter.

Heat oil in a pan till it is piping hot. Take the potato ball and dip in the batter so that it is covered with batter evenly on all sides. Gently drop the battered potato ball in the hot oil and let it fry till light brown. Scoop it out of the hot oil and lay it on a plate covered with paper towel. Repeat the process till all the potato vadas are fried.

For vada pav, apply garlic and tamarind chutney on the inner side of a burger bun. Sandwich the vada between the bun and enjoy the sweet, spicy, fried goodness!


Zucchini Aloo Tikki

August 15, 2008

I am not a big fan of zucchini. The main reason being I just don’t know what to do with it. In one of our recent visits to the grocery store, I saw this huge, beautiful pile of zucchinis and I couldn’t resist buying them, and I never stopped to think about how I should cook them. A week went by and I kept ignoring the looks they gave me every time I opened the refrigerator. Finally, when I could take it no longer (I am sure they couldn’t either!) I took them out of the refrigerator and 20 mins later, I still did not know how to cook them! After looking what other ingredients I had on hand, I decided to try out zucchini tikki.

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Aloo was not part of the equation when I started prepping. However, I realized that zucchini needed something to help it bind in a tikki form. Hence, the addition of potato. I did not want to fry the tikkis for obvious reasons and baked them instead. Of course they did not look as pretty as they would have if they had been fried. But they were not bad..actually they tasted pretty darn good for a bland vegetable. I probably should have mashed the zucchini instead of grating, because it had kind of a stringy look..however no stringy texture. What a healthy way to eat your vegetable AND get a spicy kick out it ..what could you ask for more? 🙂

Ta

PS: I would love to hear your ideas on how to cook zucchini..somehow it just seems such a bland and boring vegetable. 😕

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Recipe: Zucchini Aloo Tikki
(Makes 6 tikkis)

Ingredients

2 medium sized zucchinis
1 potato
2 green chillies
1 small piece of ginger
1/4 cup plain bread crumbs
1/2 tsp lemon juice
salt per taste
pepper per taste


Method

Preheat the oven at 400 F. Boil the potato and finely grate the zucchinis. Grind green chillies and ginger together. In a bowl, add the boiled potato, grated zucchini, bread crumbs, green chilli-ginger mix, lemon juice, salt and pepper. If needed, add more bread crumbs to bind the tikkis.

Aluminum foil a baking pan and spray some oil over it. Place the tikkis and spray some olive oil over the tikkis. Bake the tikkis for 15 mins or unless they are lightly browned. Enjoy these with some ketchup or chutney!