Shrimp Fritters

Fresh Shrimp - about half a pound, shelled and deveined
Besan / Chickpea Flour - 1 heaped tbsp.
Rice Flour - 1 heaped tbsp.
Onion - 1/4 cup, thinly chopped
Green Chili - 2, thinly chopped
Cilantro - a handful - chopped
Garlic - 2 cloves, minced
Egg White - of one egg
Poppy Seeds - 1 tsp (optional)
Salt

Oil for deep frying

Chop the shrimp into very small pieces. Mix with the rest of the ingredients to make a thick sticky batter.

Heat oil in a small wok. Drop a tsp of the shrimp mixture in the hot oil. Fry in batches till golden brown.

Serve immediately with ketchup or mustard sauce.

Adapted from http://preeoccupied.blogspot.com/2013/06/shrimply-hot-and-spicy-chingri-maacher.html

Moong Dal Halwa

Yellow Moong Dal - 1 cup
Ghee / Clarified Butter - 1 cup
Turbinado Sugar - 1 cup to 11/4 cup depending on how sweet you want the halwa
Water - 4 cups
Cardamom Powder - a pinch
Saffron - a pinch
Raisins and Slivered Almonds - a handful

Wash the moong dal well and soak overnight in plenty of water.

Drain water and blend in a blender / mixer to make a smooth paste. If required, add just a few tsp of water while blending. Keep aside.

Mix 1 cup sugar with 4 cups water and bring it to boil. Simmer for a few minutes and keep aside.

Now take a heavy bottomed pan and add the blended moong dal. Mix a cup of ghee with it. Place the pan on heat and cook it on medium low heat for around 20 to 25 minutes mixing constantly with a wooden spatula.

When the mixture becomes slightly dry, grainy and changes color, add the sugar water syrup. Mix and cover the pan with a lid. Cook for a few minutes till the bubbling stops.

Remove the lid, add saffron, cardamom, raisins and almonds and continue to cook for 5 minutes more.

Serve the halwa warm.

 

 

My Lunch - Spinach Salad



Organic Baby Spinach Salad with Walnuts, Cranberries and Goat Cheese

Aloo Bonda / Potato Fritters, in Ableskiver Pan

Yukon Gold Potatoes - 4, medium sized
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 5
Hing / Asafoetida - 2 pinches
Green Chili - 4, finely chopped
Garlic - 4 cloves - finely minced
Yellow Onion - a small, finely chopped (optional)
Turmeric - 1/4 tsp
Salt
Besan / Chickpea Flour - 1 cup
Baking Soda - one pinch
Water - 1/2 cup
Oil for cooking the bondas

Boil the potatoes till they are fork tender. Mash the hot boiled potatoes coarsely and keep aside.

Heat a tbsp of oil in a pan. Add the mustard seeds.

Once the seeds begin to pop, add the hing, curry leaves, green chilies and onion (if using). Saute till the onions are transparent. Add the minced garlic and saute for a few seconds more.

Now add the boiled potato, salt and turmeric. Mix well. Sprinkle a little water, if required.

Cook for a few minutes. Keep aside to cool down. Remove and discard the curry leaves. Once cooled, make small balls of the mixture.

Mix besan, baking soda and water to make a thick batter. The batter should be thicker than pancake batter and should coat the potato balls thickly.

Heat a cast iron ableskiver pan (the pan should be well heated to avoid the bondas from sticking). Add half a tsp of oil in each slot.

Dip each potato ball in the besan batter place in the slots. Drizzle a few drops of oil if required. Cook till the bottom side becomes golden brown. Flip over and add half a tsp of oil and cook till the other side becomes golden brown.

Remove and serve hot with your favourite chutney.

My Lunch - Spinach, Salmon and Blueberry Sauce

Sauteed Baby Spinach with Garlic, Grilled Salmon with Rosemary and Thyme & Blueberry Sauce

Kala Jamun / Kalo Jaam

Homemade Mawa / Dried Milk Mawa - 4 cups
Milk - optional (required only if using dried milk mawa)
Maida / APF - 1/2 cup
Baking Soda - 1 big pinch
Sugar - 2 tsp
Ghee / Clarified Butter - 1 tsp

For Sugar Syrup:
Sugar - 2 cups
Water - 2/3rd cup
Cardamom Powder - 1/4 tsp

Oil for deep frying the kala jamuns

For making sugar syrup, add the sugar to the water and bring it to boil. As soon as the syrup reaches 1 thread consistency, remove from add. Add the cardamom powder, mix well and keep aside.

The ratio to mawa and maida is 8:1. If using dried milk mawa, add baking soda to the maida and mix well. Then add this to the dried milk mawa. Sprinkle milk and knead with gentle hands to make a soft dough. Cover the dough with a wet cloth for a few minutes. (If using homemade mawa, keep the mawa in the refrigerator for a few hours to remove excess wetness. Crumble to mawa to a fine mixture. Mix baking soda to the maida. Add this to the mawa and mix well to form a smooth dough).

Take about 3 tbsp of dough and mix it with sugar. Make tiny balls of this dough and keep aside.

Remove the wet cloth and knead the dough slightly. Apply a little ghee to your palms.Take 2 tsp of the dough, stuff with the sugar mixture and make a small smooth ball. Make balls of the entire mixture similarly.

Heat oil for deep frying in a kadai / wok. The oil should be on medium heat and not too high. Add a few of the jamuns and fry on slow fire till they become very dark brown almost black on all sides. The jamuns should be fried on low heat otherwise the outside would get black and burnt and inside would not cook. They should get caramelised on slow heat.

When the jamuns are almost black, remove them from heat, place in a paper towel for a minute and soak in the thick sugar syrup. Similarly fry the rest of the balls in batches.

Soak the jamuns for a few hours or preferably overnight. Serve at room temperature or slightly warmed.

Kala Chana Chaat / Black Chickpeas Spicy Salad

Kala Chana / Black Chickpeas - 1 cup, boiled till soft
Cucumber - 1/2 cup, finely chopped
Red Onion - 1/2 cup, finely chopped
Boiled Potato - 1/2 cup, chopped (optional)
Tomato - 1/2 cup, chopped
Green Chili - 2, finely chopped
Cilantro - a handful, chopped
Mint - a few leaves, chopped
Lemon Juice - 2 tsp
Black Salt
Chaat Masala / Aamchur / Dried Mango Powder - 1 tsp
Tamarind Chutney - 2 tbsp
Roasted Peanuts - a handul
Shev / Gramflour Noodles - 1/2 cup

Mix cooked kala chana, cucumber, onion, tomato, potato (if using), green chili, cilantro, mint, black salt, lemon juice, chaat masala together.

Add tamarind chutney on top, sprinkle roasted peanuts and shev and serve immediately.

My Lunch - Stuffed Capsicum, Hummus, Broccoli

Capsicum stuffed with Quinoa and Mushrooms, Hummus, Sauteed Broccoli

Raw Jackfruit Curry / Echore'r Dalna

Small Green Jackfruit - 1.5lbs
Russet Potato - 1 (medium sized), cut into small cubes
Red Onion - 1 big, chopped
Tomato - 1 big, chopped
Ginger - 1 inch, grated
Green Chili - 3, chopped
Oil - 3 tbsp
Bay leaf - 2
Cumin Seeds - 1/2 tsp
Cinnamon - Two 1 inch sticks
Cloves - 8
Raw Sugar - 1 tsp
Turmeric - 1 tsp
Red Chili Powder - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Ghee / Clarified Butter - 2 tsp
Salt
Water - 3 cups

Peel the jackfruit and cut into small cubes along with the seeds. Remove the outer skin of the seeds and discard. Wash the cubed pieces well and leave aside in a colander to drain.

Heat 2 tsp oil in a big wok/kadai. Add the chopped jackfruit and sprinkle some turmeric and red chili powder. Cook on medium high heat for a few minutes. Remove and add the cubed potatoes. Cook for a few minutes and remove.

Add a tbsp of oil to the wok. Let the oil heat up. Add a tsp of sugar and bay leaf, cinnamon, cloves and cumin seeds. Now add the chopped onion and ginger and cook on medium heat till the onion becomes soft.

Add chopped tomato and cook till it becomes pulpy. Now add the lightly fried jackfruit and potatoes and turmeric, red chili powder, cumin powder, coriander powder and a little garam masala. Mix well with the spices and cook on high flame for a few minutes.

Now add 3 cups of water and cover and cook on medium low till the jackfruit and the seeds are soft and cooked. Add salt and mix well.

Add 2 tsp of ghee and sprinkle some garam masala on top. Serve hot with steamed brown rice and dal.

Grated Green Papaya Stir Fry

Green Papaya - 1 small
Oil - 1 tbsp + 1 tbsp
Cumin Seeds - 1/2 tsp
Bay Leaf - 1
Green Chili - 4, thinly chopped
Ginger - 1 inch piece, grated
Turmeric - 1/4 tsp
Salt
Raw Sugar - 1 tsp
Bori / Dried Lentil dumplings - 1/4 cup
Ghee - 2 tsp (optional)

Heat a tbsp of oil in a sauté pan. Add the boris and cook stirring continuously. Cook till they are golden brown and crunchy. Using a mortar, using the boris coarsely and cook for a minute more and keep aside.

Peel the papaya and discard the seeds. Grate it using a box grater.

Heat a large pan and add oil. immediately add the cumin seeds. Once they start sizzling, add the grated ginger, green chili and the bay leaf. Cook for a couple of minutes.

Then add the grated papaya and turmeric. Mix well and cover and cook for 10 to 15 minutes. Stir a couple of times in between. Remove the cover and add the salt and sugar and a little ghee and cook uncovered for a couple of minutes more. Add the crushed bori's and mix. Remove from heat and keep covered for sometime. Serve hot.

Kucho Nimki

APF / Maida - 2 cups
Rock Salt - 1/4 tsp
Sea Salt - 1/4 tsp
Coarsely Ground Black Pepper - 1/2 tsp
Nigella Seeds / Koalojeera - 1/2 tsp
Oil - 2 tbsp
Water
Peanut Oil for deep frying

Mix flour, salt, black pepper and nigella seeds together. Add 2 tbsp. oil and mix with fingers till the flour resembles bread crumbs.

Add water slowly to make a stiff but pliable dough. Cover with a wet cloth for a few minutes.

Heat the oil on medium heat for deep frying. Take a golf ball size of dough and roll it into a thin roundel. Using a sharp knife, poke all over the roundel and cut into thin diamond shaped pieces. Fry in batches till golden brown.

Cool and store in an airtight container.

My Lunch - Spinach Soup, Fire Roasted Eggplants & Tomato, Pan Fried Cod

 Spinach Soup, Fire Roasted Eggplants & Tomato mashed, Pan Fried Cod

Sweet & Sour Tamarind Chutney

Tamarind - 3 tbsp
Jaggery - 1/4 cup (adjust the amount depending on how sour the tamarind is and how sweet you want the chutney to be)
Dates - a handful, chopped  (If dates are not available, increse the jaggery quantity)
Black Salt - a pinch
Water - 1/2 cup
Roasted Cumin Powder - 1/2 tsp
Red Chili Powder - 1/4 tsp

Soak the tamarind in water for at least an hour. Mash with your fingers to remove the juices. Discard the thick pulp and seeds.

Add jaggery, dates, salt, cumin and red chili powder. Bring the mixture to a boil and simmer till it becomes thick.

Cool and mash a bit and use it as a chutney or a dressing for salad.

My Lunch - Kidney Beans, Shrimp & Cabbage

Sautted Cabbage with lentils, Kidney beans and Shrimp

Curd Rice

Soft Cooked Brown Rice / Leftover cooked brown rice - 2 cups
Greek Yogurt - 2 cups
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Urad Dal / Split Black Lentils - 1 tbsp
Green Chilies - 2, chopped
Dried Red Chili - 2, broken into pieces
Ginger - 1 inch, grated
Hing / Asafoetida - 2 pinches
Curry Leaves - 4
Salt

Mash the soft cooked brown rice coarsely. Add yogurt, salt to taste, mix well and keep aside.

Heat oil in a skillet. Add the mustard seeds and once they start popping, add the urad dal. Reduce heat and roast the dal till golden brown.

Add grated garlic, green chilies, dried red chili, curry leaves and hing. Saute for a couple of minutes.

Remove from heat and immediately add the rice yogurt mixture.

Mix well and serve.

My Lunch - Roasted Sweet Potato, Sauteed Spinach and Spicy Shrimp

Roasted Sweet Potato, Sauteed Spinach and Spicy Shrimp

Black and White Wednesday - Figs, Okra, Tomatoes from my Garden

This is my entry for Black and White Wednesdays Week#48 started by Susan of the Well-Seasoned Cook and hosted by Anusha of Tomato Blues.

Pina Colada Smoothie

Light Coconut Milk - 3/4 cup
Frozen Pineapple Chunks - 3/4 cup
Banana - 1 small, cut into chunks and frozen
Raw Honey - 1 tsp
Ground Flax Seeds - 1 tsp
Ice Cubes - 3

Serves one

Blend everything together in vitamix for 30 seconds. Serve immediately.

Raspberry and Mixed Fruit Smoothie

Frozen Raspberries - 1/2 cup
Whole Orange - 1
Whole Apple - 1
Kiwi - 1
Banana - 1
Homemade Cashew Milk / Almond Milk - 3/4 cup
A few cubes of Ice
Honey - 1 tbsp

Serves 2

Blend everything together in Vitamix for 30 seconds and serve immediately.

My Lunch - Sauteed Cabbage, Fresh Carrot Sticks and pan Fried Cod

Sauteed Cabbage, Fresh Carrot Sticks and pan Fried Cod

Chickpea Flour Dumplings in Yogurt Sauce / Kadhi Pakodi

To make dumplings :

Chickpea Flour / Besan / Gram flour - 3/4 cup
Red Onion - 1/2 cup, finely chopped
Boiled Potato - 1 small, grated
Green Chili - 2, finely chopped
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - a pinch (optional)
Red Chili Powder - 1/4 tsp (optional)
Baking Powder - 1/4 tsp
Salt
Water - 1 cup


To make gravy :

Greek Yogurt - 1 cup
Water - 3 cups
Chickpea Flour / Besan / Gram flour - 2 tbsp
Oil - 1 tbsp + 1 tbsp
Cumin Seeds - 1/2 tsp + 1/2 tsp
Dried whole red chili - 1
Red Onion - 1/4 cup, finely chopped
Ginger - 1 inch, minced
Turmeric Powder - 1/2 tsp
Red Chili Powder / Cayenne Pepper / Paprika - 1/2 tsp
Salt
Cilantro / Parsley - a handful, chopped, for garnishing

Serves two.

To make dumplings, mix chickpea flour, chopped red onion, grated boiled potato, green chili, cumin seeds, hing, red chili powder, baking soda and salt. Slowly add around a cup of water. The mixture should be thick like a cake batter and not too runny.

Heat a cast iron aebleskiver pan over medium high heat. Add a few drops of oil in each slot. Using a tablespoon fill the batter upto three quarters full in each slot. Let the dumplings cook for a few minutes. When the bottom side has become golden brown, turn the dumplings, add a few drops of oil and cook till the other side is brown. . Remove and keep aside on a paper towel. Cook in batches till the batter is exhausted.

To make the gravy, whisk 1 cup yogurt, 2 cups water, salt, turmeric powder, chili powder and chickpea flour together to make a smooth batter. Keep aside.

Heat 1 tbsp oil in a big pan. Add 1/2 tsp cumin seeds. Then add the finely chopped onion and ginger. Cook on low heat till the onion begins to caramelise.

Remove the pot from heat. Using your left hand, slowly add the yogurt mixture to the pan while whisking the mixture with the right hand.

Put the pan back on low heat and continue to cook for 10 minutes stirring frequently. If the gravy becomes too thick, add some more water.

Remove the gravy from heat and add the fried dumplings. Let the dumplings soak in the gravy for atleast half an hour before serving.

Heat 1 tbsp oil in a small skillet. Add 1/2 tsp cumin seeds and dried whole red chili. Once the cumin seeds begin to sizzle, pour the seasoning over the gravy. Sprinkle chopped cilantro on top and serve as a main dish with steamed brown rice.

Sending this post to the following event http://thewellseasonedcook.blogspot.com/2012/08/announcing-my-legume-love-affair-50.html

Banana Walnut Bread

Ripe Bananas - 3 big
Whole Wheat Flour - 11/2 cups
Butter - 1/3 cup, at room temperature
Egg - 1, at room temperature
Vanilla Extract - 1 tsp
Unrefined Raw Sugar (like Turbinado or Demerara) - 2/3 cup
Raw Whole Walnuts - 11/2 cup
Salt - a pinch
Baking Soda - 1 tsp

Preheat oven to 350F.

Chop the walnuts and keep aside.

Take a large bowl and mash the bananas well with a fork.

Add the soft butter and mix with a wooden spoon.

Add the sugar, beaten egg and vanilla and mix again.

Sieve the whole wheat flour with salt and baking soda and add to the mixture along with the chopped walnuts. Fold the mixture gently, do not over mix.

Pour mixture into a buttered 4x8 loaf pan. Bake for 45 minutes to an hour. Cool and slice to serve.

 

 

 

 

Sending this post to the following event http://daily-cuppa.blogspot.com/2012/07/bake-along-challenge-5.html

My Lunch - Pan Fried Fresh Sardines & Sauteed Spinach

 Pan Fried Fresh Sardines & Sauteed Spinach with Garlic

Black and White Wednesday - Savory Gramflour Dumplings

This is my entry for Black and White Wednesdays for the week of Aug 29 started by Susan of the Well-Seasoned Cook and hosted by Hema of Hema's Adujemane.

Spicy Black Chickpeas / Sukha Kala Chana

Black Chickpeas / Kala Chana - 1 cup
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Turmeric - 1/4 tsp
Red Chili Powder / cayenne Pepper - 1/4 tsp
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Aamchur / Dried Green Mango Powder - 1/4 tsp
Salt
Lemon Juice - 1 tsp
Cilantro - a few sprigs, chopped

Soak the kala chana in 3 cups of water overnight.

Drain the water and add 2 cups of fresh water. Cook in a rice cooker / pressure cooker / slow cooker till it is cooked and soft.

Heat oil in a pan. Add the mustard seeds. Once they begin to pop, add the cooked chana along with any remaining cooking liquid. Add all the spices and salt and mix well.

Cover and cook for 5 minutes till all the liquid has evaporated. Squeeze lemon juice on top and sprinkle chopped cilantro. Can be served warm or at room temperature.