Kachchhi Dabeli

Kachchhi Dabeli is a gujrati snack and very famous street food. It is commonly found in Gujrat and Maharashtra, especially Mumbai. I like the sweet n' spicy taste of it.
My childhood friend, my best friend, is Gujrati and we always had Dabeli that her mom made. We hogged on it whenever she made it. I miss those childhood days where we played all day without eating and celebrating something involved buying a chocolate from a store and eating it together. So I decided to try making the Dabeli for the old times sake.
In India we find Dabeli Masala easily. but I didn't have it on me when I decided to make it on a rainy evening. I made the masala from scratch and it turned out really good. It actually tasted like the one my best friend's mom made.


Ingredients: 
Dabeli Masala - 1bspn
  2 red chillies
  1tbspn Coriander/Dhaniya Seeds
  1/2 tspn Cumin Seeds/Jeera
  4 Cloves/Laung
  2 Peppercorns
  1/4 tspn Fennel Seeds
  1" Cinnamon Stick/Dalchini
Boiled and mashed Potatoes - 2 Big
Tamarind Chutney - 2 tspns
Salt
Roasted Peanuts - 1/2 cup
Pomegranate/Anar - 1/2 cup
Black Grapes - 1/2 cup
Nylon Sev/Zero number sev - 1/2 cup
Fresh Chopped Coriander - 2 tbspn
Chopped Onion - 1/2 cup
Burger Buns/Paav - 8
Butter for the buns


Procedure:

1. Roast all the ingredients for Dabeli masala in a pan for 2-3 minutes and then grind in a mixer.
2. Mix the chopped onions, coriander, mashed potatoes, tamarind chutney and 1 tbspn masala together.
3. Now divide the mixture in 8 parts and fill in the buns and top it with pomegranate, peanuts, grapes and sev.
4. Now heat a pan and put some butter on it and press stuffed bun on it untill both the sides turn light brown.
5. Now serve it with some sev sprinkled on top.

Variations: 
You can use some mint chutney/garlic chutney on the buns if some spicy dabelis are preferred.

Conclusion:

This reminded me of my childhood days again and called my best friend and spoke about our childhood memories. It was so much fun!

Rajma Do Pyaza

As a student in US of A, my husband always made Rajma. I would rather say all the students make Rajma as the canned kidney beans are easily available in any grocery store. One need not visit the Indian grocery store and go through the pain of soaking it overnight and then pressure cooking it.
Whenever I feel want my husband to cook, I ask him to make Pasta or Rajma (These two things are tried and tested on his 6 other room mates, so it's safe!) He makes it really simple and easy and we eat it with rice. Today I was at home and wanted to try some new style Rajma and so I did some research online and mixed and matched all the ingredients I liked from every recipe and added my own ingredients too.

Ingredients: 
Red Kidney Beans/Rajma - 2 cups
Onions (Sliced) - 1 large
Green Chillies (Chopped/slit) - 3
Tomato (Finely Chopped) - 1
Ginger-Garlic paste - 1 tbspn
Coriander/Dhaniya Powder - 1tbspn
Cumin/jeera Powder - 1tspn
Cumin Seeds/jeera - 1/2 tspn
Kasuri Methi - 1tbspn
Garam Masala - 1tbspn
Red Chilli Powder - 1 tbspn
Yogurt - 2 tbspn
Salt to taste
Oil - 3 tbspn


Method of Preparation:

1. Soak the Kidney beans / Rajma overnight and pressure cook it with 3-4 cups of water and take one whistle. I used 1 can of chilli beans instead.
2. Heat the oil and put cumin seeds, then add onions to it and saute till they become brown/semi-translucent.
3. Now add green chillies and ginger-garlic paste and saute it some more. 
4. When the onions become brown in color, then add tomatoes to it and cook it for 2 minutes.
5. Now add red chilli powder, cummin powder, coriander powder and kasuri methi to it and cook for 2-4 minutes.
6. Now add the beans, salt, yogurt and 1 and 1/2 cups of water and mix well and cook for 8-10 minutes on med heat.
7. Garnish with Cilantro and serve with rice or parathas.

 Variations: 
Add some lime juice and chaat masala for a tangy tingling taste.

 Conclusion:
The Rajma turned out really yummy. My husband rewarded me with some yummy pastry. Please try the recipe and provide feedback.

White Chocolate Creme Brulee (for 6)

We came across an upscale restaurant in LA which has a Pan Asian Fusion cuisine with a very promising menu and a lovely ambience. When my nephew was born, my husband and I celebrated it in that restaurant. We also celebrated my Mom-Dad's anniversary when they were visiting us and a friend's birthday who was visiting us from Washington D.C. So its been a celebration place for us.
In every celebration, the one thing common was the Creme Brulee platter from the dessert menu. The platter consisted of Classic, Mango and Spicy Chocolate Creme Brulee. All three types were really delicious and I wanted to try it out at home. Thanks to internet, I could find the enticing recipe to try out. I made my own modifications and tried out a couple of times with variations. I hope you all like it too!

Ingredients:
Heavy Cream - 2 cups
Large Egg Yolks - 5
White Chocolate chips - 1 cup
Sugar - 1/3 cup + 2 tbspn
Vanilla Extract - 1/2 tspn

Method of Preparation:

1. Preheat the oven to 350 degrees.
2. In a heavy-bottomed saucepan, bring the heavy cream to simmer over a medium-high heat.
3. Now add the chocolate chips to it and whisk till it melts completely. Keep it aside to cool.
4. Now whisk (On medium speed) the egg yolks and 1/3 cup sugar in a bowl till it becomes smooth (2-3 mins).
5. Now add 2 tablespoons of chocolate and heavy cream mixture to it and whisk it. make sure the egg is not scrambled.
6. Repeat step 5 with all the chocolate and heavy cream mixture till it is smooth. Wait till the foam/lather is gone.
7. Now divide the mixture in 6 ramekins (5oz-sized) and arrange the ramekins in a double boiler inside the oven making sure the ramekins sit in 1-1 1/2 inches of water.
8. Bake for over an hour (60-80 minutes) until the mixture is set.
9. Let the ramekins cool inside the double boiler for 15mins and then refrigerate it for 4 hours atleast.
10. Just before serving, sprinkle the sugar on top of the custard and spread it by shaking it and place it under the broiler for 2-3 mins. Make sure it does not burn.
11. You can refrigerate it for 15-20 mins and serve chilled.

Variations:
 I have not tried it, but you can use milk chocolate or dark chocolate chips instead of the white chocolate chips.

Conclusion:
Yummmmmy White Chocolate Creme Brulee was a big hit and similar to what I tasted in the restaurant. An easy dessert with a different taste.

Mint Chutney

I had made Chicken Tandoori and wanted a chutney to accompany it. Mint chutney is the only thing that immediately came to my mind. This chutney can be an accompaniment for all kinds of starters and snacks like Bhel, Chutney Sandwich, Tandoori Chicken or Tandoori Paneer Tikka with a little bit of variation.

Ingredients:
Mint leaves - 1 bunch
Cilantro - 1 bunch
Green Chillies - 5-7
Fresh/Frozen Coconut - 3 tbspn
Garlic - Garlic Paste - 2 tbspn
Cummin Seeds - 1 tspn
Lime Juice - 1 tspn
Salt to taste
Water - 2 tbspn

Method of Preparation:
Grind all the ingredients together in a mixer till a smooth paste is formed. If you use frozen coconut, please make sure you use hot water for grinding.

Variations:
You can add the mint chutney to yogurt and use it as an accompaniment for Tandoori Chicken or Kebabs.

Conclusion:
This yummy chutney makes the appetizers or snacks taste great.

Tandoori Paneer Tikka

When I was a child, my family rarely visited the restaurants. We did not have a 'Once-in-a-week' restaurant schedule like other families. But when we went, we always ordered a sabzi with Paneer and daal for sure (Ithink that is what an average Indian family orders). My dad never liked the Paneer Sabzis  but was a big fan of the Tandoor Paneer Tikka. So I thought I should give it a try and impress my dad when he visits me next in US.

Ingredients:

Paneer - 500 gms/1 LB

Yogurt - 2 tbspn

Chaat masala - 1 tbspn
Tandoor Masala - 2 tbspn (Available in Indian Stores)

Lime Juice - 4 tbspn

Ginger-Garlic Paste - 1 tbspn

Red Chilli Powder - 1 tspn

Onions - 1 large (Cut into cubes)

Bell Peppers - 2 medium sized (Cut into cubes)\

Salt

Method of Preparation:

1. Cut the Paneer in larger cubes. Make sure they are a little larger so that they dont break when you put them in the skewers.
2. Mix the ginger-garlic paste, red chilli powder, tandoor masala, 1 tbspn lime juice, salt and yogurt together.
3. Add in the paneer, onions and peppers to it and marinate it for atleast 2 hours.
4. Now arrange the paneer, onions and  bell peppers on the skewers in an order
5. Place the skewers on an aluminium foil in the broiler (on High) for 5-7 minutes each side. Do not overcook it or the paneer will become chewy.
6. Remove from broiler and sprinkle chaat masala and some lemon juice on it and relish it with mint chutney.

Variations:
You can also add 1 tbspn of chicken curry powder to the marinade to get a different taste.
You can spread some Mint Chutney on a Tortilla and make a wrap of the Tandoori Paneer Tikka you just made!

Conclusion:
My dad is in India, so he couldn't try it but for now my husband tasted it and really loved it. Hopefully you all love it too!

Spicy Baingan Bharta

As a child, I never liked the look of Baingan Bharta as it looked like fish to me (that was my idea of fish as I was a vegetarian). Once I tried it at my Aunt's place and loved it. It was a different kind of preparation in which we used to put shengdana chutney, goda masala, salt, chopped onions and cilantro. This tastes yummy too! But over a period of time, I learnt some variations and now I am stuck to this one.

 Ingredients:
Large Eggplants - 2
Finely Chopped Onion - 1
Finely Chopped Tomato - 1
Finely Shopped Green Chillies - 2
Garlic Paste - 1 tspn
Mustard seeds - 1tspn
Curry Leaves - 6-7
Red Chilli Powder - 2 tspn
Garam Masala - 2 tspn
Kasuri Methi - 1 Tbspn
Salt
Oil
Cilantro to garnish

Method of Preparation:

1. Broil the eggplants for 40 minutes or till the cover of eggplants become crispy. 
2. Remove the cover of the Eggplant and save the pulp.
3. Heat some oil in a wok and put the mustard seeds and curry leaves.
4. Now put the chopped onions, green chillies and garlic paste and saute it till onions become brown.
5. Now add the tomatoes and cook it for 3-4 min.
6. Now add chilli powder and garam masala and the Eggplant and mix well.
7. Add the kasuri methi and cook for 5 minutes with lid closed.
8. Spicy Baingan Bharta is ready to relish!

Variations: If you do not have green chillies, add one more teaspoon of red chilli powder. Also, you can add some lemon juice for some tangy taste!

Conclusion:
My husband's boss loved the taste of it and asked for the recipe. I think I will forward my blog link to him.

Lamb Chops

This is my first experiment with Lamb. My Mom's very good friend makes awesome food. I made my first biryani (Veg) under her supervision and using her recipe. Anything she cooks tastes yumm!
I had always heard that she makes awesome non-vegetarian food too. Back in those days, I never ate non-vegetarian food, so missed out on her yummy Lamb Chops! I got to make it using her recipe and so I asked her right from how to marinate to how many whistles to take in the cooker.

Ingredients:
Lamb Chops - 4 pieces
Yogurt - 1tbspn
Garam Masala:
   Cloves - 3
   Cardamom - 3
   Jeera/Shahjeera - 1 tspn
   Black Pepper Corns - 3
To Grind:
   Mint Leaves - 2 strands
   Shredded Coconut - 2 tbspn
   Green Chillies - 3
   Cashewnuts - 3-4
   Red Chilli Powder - 1 tspn
   Ginger Garlic Paste - 3/4 tbspn

Lemon Juice - 1 teaspn
Salt
Egg- 1
Oil

Procedure:

1. Clean the Lamb Chops and set aside
2. Heat a little oil in a small wok and fry the items under garam masala and set aside
3. Now make a paste of the all the ingredients under the 'To Grind' section including the garam masala
4. Add Lemon juice, yogurt and salt to the paste and marinate the lamb chops with the masala and keep for 3-4 hours (Overnight is preferred)
5. Now, put the lamb chops in the pressure cooker and take 2 whistles and then keep on low flame for 3minutes.
6. Take the lamb chops out of the cooker after the steam has gone (takes 10 minutes or so). Be careful when handling hot food items.
7. Now, beat one egg with a pinch of salt and dip the lamb chops in it and shallow fry till it becomes golden.
8. Now sit and relish the Chops with some Biryani and Boondi Raita!

Variation:
If you do not have yogurt at home, just increase the amount of shredded coconut or add some coconut milk.

Conclusion:
Successful first experiment with lamb chops. I am drooling as I am writing this :)



Taboo

Pomfret Chettinad (Baked)

I came to US of A and tried Shrimp for the first time in my life, rather that was the first seafood item I ever tried! I Loved It! That was when I converted to Seafood Lover (and non-vegetarian).

My husband being a Konkani loves seafood and he was super happy that I liked Shrimp. He still remembers that day when I hogged on the batter fried shrimp at the Pier at New Port Beach, CA. He still repents for that time as he has a competition in seafood eating. :)

Ingredients:
Whole Pomfret - 2
Coriander Powder - 1.5 tbspn
Cumin Powder - 1 tspn
Red Chilli Powder - 1 tspn
Garam Masala - 1 tspn
Ajwain - 3/4 tspn
Green Chillies - 2
Shredded Coconut - 3 tbspn
cilantro - 3 strands
Ginger-Garlic Paste - 3/4 tbspn
Curry Leaves - 10-12 leaves
Salt

Method of Preparation:

1. Wash and clean the pomfrets
2. Make horizontal slits in the pomfret so that it holds the marinade inside it while baking
3. Place the pomfrets on two different aluminium foil sheets (big enough to wrap a pomfret)
4. Now grind all the ingredients other than the curry leaves and pomfret and make a paste
5. Now add the curry leaves to the paste and rub the paste on the Pomfrets on both sides making sure the paste is inside the slits
6. Wrap them in the foil and keep them aside for 2 hours or so
7. Pre-heat the oven on 350F for 10 minutes then place the Pomfrets inside
8. Let it bake for 40 minutes or till the fish flakes when a fork is inserted inside.
9. Now relish the beautiful looking Pomfret with Rice and Sol Kadhi

Variation:This can be broiled as well. Instead of placing it in oven, put the fish in the broiler but for lesser time i.e. 30 minutes or so. Make sure you turn it after 15minutes.

Conclusion:
The look and taste of the Pomfret Chettinadu was awesome! My Husband rated the fish 10/10.