Pulao Masala

Star Anise - 5
Mace / Javitri - 5
Cinnamon - 2 sticks of 1 inch each
Green Cardamom - 10
Bay Leaf - 2 small

Dry roast all the above in a cast iron skillet over low heat for 7 to 10 minutes. Cool and grind in a spice grinder to make a fine powder. Store in an airtight container.
Use double the quantity to fill a standard glass spice bottle.

Adapted from http://tongueticklers.com/2012/02/matar-pulav-aur-pulav-masala-peas-pulav-pulav-spice/

Raspberry Smoothie

Frozen Organic Raspberries - 12 oz
Greek Yogurt - 2 tbsp
Golden Flaxseed Meal - 2 tsp
Orange Juice / Milk / Water - 1/2 cup
Maple Syrup - 4 tsp

Makes 2 glasses

Blend all the above together in a blender till smooth. Serve immediately.

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Batata Kanda Rassa / Potato Curry - Maharashtrian Style

Red Potatoes - 4, medium sized
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp
Curry Leaves - 5
Red Onion - 1 small, finely sliced (sliced, not chopped)
Garlic Cloves - 4, grated
Green Chili - 2, chopped
Tomato - 1, grated
Ginger - 1/2 inch, grated
Turmeric - 1/4 tsp
Red Chili Powder - 1/4 tsp
Roasted Coriander Powder - 1 tsp
Salt
Water - 2 cups

Boil the potatoes till soft and completely cooked. Break the boiled potatoes coarsely with a fork. Keep aside.

Heat oil in a pan. Add the mustard seeds. Once they start popping, add cumin seeds and hing. Add the minced garlic, curry leaves, chopped green chili and thinly sliced red onion. Saute till the onion gets soft and gets slightly brown.

Now add the grated tomato, grated ginger, turmeric powder, red chili powder, roasted coriander powder. Cook on slow fire till the mixture gets pulpy and releases oil.

Add the coarsely mashed potato and salt. If you want the rassa to be really hot, you can add a few more green chilies now. Mix well with all the spices. Add 2 cups of water and bring to boil. Cook for a few  minutes more till the gravy reaches desired consistency. Goes well with puris, theplas, parathas.

Rajgira Thepla, gluten free

Rajgira / Amaranth Flour - 1.5 cups + 1 cup for rolling theplas
Besan / Chickpea Flour - 1 cup
Carrots - 2, medium sized
Red Radish - 4, small
Methi / Fenugreek Leaves - 1 bunch
Salt
Ajwain / Carom Seeds - 1/4 tsp
Green Chili - 2, finely chopped
Red Chili Powder - 1/4 tsp
Roasted Coriander Powder - 1 tsp
Garlic - 3 cloves, minced
Ginger - 1/2 inch, grated
Oil - 2 tsp
Olive Oil for cooking the theplas

Makes around 8 theplas

Grate the carrot and radish. Add the methi leaves. Now add salt, ajwain, green chili, red chili powder, coriander powder, ginger, garlic. Leave aside for 10 minutes.

Now add the rajgira flour and besan. Mix well. Add 2 tsp of oil and knead everything together to make a soft dough.

Roll the theplas like roti. Because of the absence of gluten we have to use a lot of rajgira flour for easy rolling and to avoid sticking. Cook on a hot cast iron skillet on both sides till we get brown specks. Add a tsp of oil/ghee and cook till slightly crisp.

Serve with homemade lemon pickle, boondi raita and potato onion curry.

Black Eyed Peas Curry, Goan Style

Dry black eyed peas - 1 cup
Onion - 2 medium sized, chopped, yellow onion gives a lighter colored gravy, here I have used red onion
Dessicated Coconut - 1/2 cup
Virgin Coconut Oil - 1 tsp + 1 tbsp
Red Chili Powder - 1/2 tsp
Garam Masala - 1 tsp
Tamarind - 1 tsp
Salt
Turmeric - a pinch

Soak the black eyed peas in sufficient water overnight. Drain the water, add 2 cups of fresh water, a pinch of turmeric and salt and cook in the pressure cooker / rice cooker till done.

Soak the tamarind in 1 tbsp warm water for half an hour. Mash it well, then remove the pulp and keep the tamarind extract aside.

Heat a tsp of oil in a skillet. Chop one onion finely and add. Cook till the onion gets soft and slightly caramelised. Now add the dry coconut. Fry till the coconut turns brownish. Remove from heat and cool. Add the tamarind extract and grind to make a fine paste. Keep aside.

Heat 1 tbsp oil in the skillet. Add the remaining chopped onion. Saute till the onion caramelises. Add chili powder, garam masala, onion paste and fry for a minute. Now add the boiled black eyed peas and a cup of water. Mix well. Adjust the salt. Bring the gravy to a boil and cook for a couple of minutes more.

Serve with steamed brown rice.

Adapted from http://www.aayisrecipes.com/2007/10/23/peas-bhaji-goa-pattal-bhaji-or-tonak/

Sauteed Bitter gourd / Karola Bhaja

Bitter gourd - 3
Oil - 1 tbsp
Nigella Seeds - 1/2 tsp
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Salt

Wash the whole bitter gourd and dry well. Cut into very thin roundels.

Heat oil in a cast iron skillet. Add the nigella seeds.

Then add the bitter gourd slices, turmeric, salt and red chili powder. Toss well. Cook on medium heat, stirring frequently. If it looks very dry, half a tbsp of oil.

Once the bitter gourd turns brown and crispy, it is done. Serve as a side dish.

Aloo Methi Tikki / Potato Fenugreek Croquette

Red Potato - 2 big, boiled
Fresh Methi / Fenugreek Leaves - 1 bunch
Salt
Aamchur / Dried Mango Powder - 1 tsp
Turmeric Powder - a pinch
Red Chili Powder - 1/2 tsp
Green Chili - 3, finely chopped
Arrowroot Flour - 2 tbsp
Water - 1 tbsp
Oil for shallow frying

Coarsely mash the potatoes with a fork. Add salt, aamchur powder, red chili powder, turmeric powder, green chili and mix well.

Wash the methi leaves well and dry. Pluck the leaves and discard the stems. Add the leaves to the potato mixture and mix well.

Heat a tbsp oil in a cast iron skillet. Make a thin paste by mixing the arrowroot powder with a little water.

Take a small portion of the potato mixture. Make a round ball of it. Press gently between the palms. Dip in the arrowroot mixture and place on the hot skillet.

Cook till the bottom side is brown and crispy. Flip and cook on the other side till it gets crispy. Remove on a paper towel to soak up excess oil. Serve with homemade tamarind jaggery chutney.

Green Chili Pickle

Green Chili - 25 pieces
Juice of one big lemon
White Vinegar - 2 tbsp
Mustard Seeds - 11/2 tbsp
Methi / Fenugreek Seeds - 1/2 tbsp
Turmeric - 1/2 tsp
Salt - 11/2 tsp
Split Mustard Seeds - 11/2 tbsp
Split Methi / Fenugreek Seeds - 1/2 tbsp
Mustard Oil - 1/2 cup

Wash the green chilies, remove the stem and dry well. Cut into small pieces. Place in a ceramic bowl and add salt and vinegar. Mix and keep aside for one hour.

Dry roast the whole mustard and methi seeds for a few minutes. Cool and grind to a powder.

Add the juice of the lemon to the chopped chilies in vinegar. Mix in the turmeric powder, mustard methi powder and the split mustard and methi seeds.

Heat the mustard oil till it is smoking. Pour it on the green chilies. Keep aside to cool down.

Once the mixture gets cold, pour in a clean glass jar. Place the jar in the sun for a few days and the pickle is ready.

Adapted from http://ahomemakersdiary.blogspot.com/2012/01/instant-chili-pickle-well-almost.html

Thalipeeth, gluten free

Millet / Bajra Flour - 2 tbsp
Amaranth / Rajgira Flour - 2 tbsp
Buckwheat Flour - 2 tbsp
Urad Dal Flour - 2 tbsp
Moong Dal Flour - 2 tbsp
Salt
Red Chili Powder - 1/2 tsp
Roasted Coriander Powder - 1 tsp
Green Chili - 3, finely chopped
Red Onion - 1 small, finely chopped
Cilantro - 1/2 bunch, chopped
Ajwain - 1/4 tsp
Oil - 2 tsp
Warm Water
Oil to cook the thalipeeth

Mix all the flour together. Add the spices and mix well. Now add the chopped green chili, onion and cilantro. Add 2 tsp oil and mix well. Now add war water little by little to make a smooth dough. Cover with a damp cloth and keep aside.

Take a small portion of the dough. Place it between 2 parchment paper and roll into a round thalipeeth. Make a small hole in the center with one finger.

Heat a cast iron skillet. Gently place the rolled thalipeeth on it. Cook on one side till it begins to get brown spots. Flip and cook on the other side. Now add a tsp of oil and cook on both sides till thalipeeth is crisp and slightly brown.

Serve with homemade green chili pickle.

Sweet and Sour Lemon Pickle

Adapted from  http://ahomemakersdiary.blogspot.com/2011/12/no-oil-sweet-and-sour-lemonpickle.html

Indian Lemons - 4, wash, dry and cut intp small pieces
Juice of 1 lemon
Green Chili - 10, wash, dry, remove stem and cut into small pieces
Ginger - 1/2 inch, cut into thin strips
Salt - 5 tbsp
Jaggery + Raw Sugar - 1 cup
Methi / Fenugreek Seeds - 1/2 tbsp
Turmeric Powder - 1 tsp
Split Fenugreek Seeds - 1/2 tsp
Split Mustard Seeds - 1/2 tsp

Spice Mix:
Mustard Seeds - 1/2 tsp
Methi / Fenugreek Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp

Dry roast 1/2 tsp mustard seeds, 1/2 tsp methi seeds and hing for a couple of minutes. Cool and grind to a powder. Keep aside.

Mix the cut lemons, chopped green chili, salt, lemon juice, ginger, jaggery, salt, methi seeds, turmeric powder, split methi, split mustard and the ground spice mix.

Pour the mixture in a clean glass jar. Place the jar in direct sun for 4 to 5 hours everyday for around a month. Stir once in a while and check the taste and adjust salt and sugar according to the taste. Once the lemon pieces are soft and the liquid thickens to a syrup consistency, the pickle is ready.

My Lunch - Kale Chips, Roasted Sweet Potato & Shrimps

 Kale Chips, Roasted White Sweet Potato & Shrimps

Mug Dal'er Bhaja Pithe / Coconut stuffed lentil balls

Yellow Mung Dal - 1 cup
Water - 7 cups
Brown Rice Flour - 1 to 2 tbsp
Flour - 2 to 3 tbsp

Turbinado Sugar - 2 cups
Water - 2 cups
Green Cardamom Powder - 2 pinches

Grated / Shredded Coconut - 2 cups
Milk - 1 cup (needed only if using dry shredded coconut)
Jaggery - 1 cup to 2 cups depending on the quality and the sweetness desired
Ghee / Clarified Butter - 1 tsp

Makes around 20 pithe.

To make the stuffing, place the shredded coconut in a wok / kadai. If using dry shredded coconut, add the milk and cook till the milk is almost absorbed. Then add the jaggery. If using fresh coconut, add the jaggery to the coconut and cook over medium heat. Initially the jaggery releases water and then slowly the liquid is absorbed by the coconut and in the process it gets cooked and becomes soft. Cook till the mixture gets dry, becomes dark brown and starts to caramelise at the bottom. Remove from heat and let it cook for a few minutes. Apply a little ghee to the palms and make small balls out of the mixture. Keep aside.

For the sugar syrup, add sugar and water together, bring it to boil and simmer for a few minutes. Add cardamom powder and keep the syrup warm.

Dry roast the mung dal in a skillet over low heat for around 10 minutes. When the dal begins to change color and emits an aroma, remove from heat.

Wash in water, place in a pot and add 7 cups of water. Bring it to boil and simmer for about 45 minutes till the dal is soft and completely cooked and there is no excess water. Cool for an hour.

Add the rice flour and all purpose flour to the dal and knead together to make a soft dough. Make around 20 walnut sized balls of the mixture.

Flatten each ball, stuff with the coconut mixture and cover from all sides.

Heat oil over high heat. Drop a small piece of dough in the oil. If the dough sizzles, rises on top immediately and becomes brown then the oil is ready. Fry each pithe one or two at a time over high heat till they become brown on all sides. Remove on paper towel and soak in warm syrup for 5 minutes. Serve either warm or at room temperature.

Adapted from http://www.ahomemakersdiary.com/2012/01/mug-daler-bhaja-pithe-or-muger-puli.html

Dark Chocolate Bark

 

Adapted from http://usmasala.blogspot.com/2012/01/fruit-and-nut-chocolate-bark.html

Organic Dark Chocolate Chips - 2 cups
Mixed nuts and dry fruits - 1 cup (mix of almonds, pecans, walnuts, pistachios, raisins, currants)

Chop the nuts roughly and dry roast them in a cast iron skillet over low heat for 10 minutes. Remove from heat, mix in the currants and raisins and keep aside to cool.

Melt the chocolate chips in a double boiler till smooth and completely melted. Pour over a parchment paper lined baking tray. Immediately sprinkle the nuts and dry fruits on top.

Refrigerate for 30 minutes till the chocolate becomes firm.

Peel off the parchment paper and break the chocolate bar into small pieces. Store in an airtight container.

Chef Tsai's Immunity boosting Mushroom Soup

Mushrooms - 1 lb, cleaned with a damp towel and sliced/chopped, preferably shitake mushroom but I used fresh local button mushrooms and the soup was equally tasty
Olive Oil - 1 tbsp
Garlic - 7 cloves, finely chopped
Ginger - 1 inch piece, finely chopped
Jalapeno - 2, finely chopped
Scallion - 2 bunches, finely chopped
Naturally brewed low sodium soyasauce - 2 tbsp
Salt
Black Pepper
Homemade vegetable Stock / Water - 6 cups
Organic Carrots - 2, grated
Egg - 1, beaten (optional)
Arrowroot - 1 tbsp (optional)
Lemon Juice - of 1 big lemon
Lemon Zest

Heat a large pan. Add olive oil, jalapeno, chopped ginger and garlic. Saute for a minute.

Add the finely chopped scallion and saute for a few minutes more.

Now add the chopped mushroom, salt and mix well. Cook for a minute.

Add the stock, lemon juice, soya sauce, grated carrot and bring it to boil. Simmer for 20 minutes.

If using egg, add a beaten egg mix with a fork. Cook for a few minutes. If you want the soup to be a little thick, take a tbsp of arrowroot, mix in a little water to make a lump free liquid and add to the soup and bring it to boil once. This will thicken the soup a little.

Add some lemon juice, lemon zest and chopped scallion on top and serve hot.

Homemade Ghee / Clarified Butter

Organic Sweet Cream Butter - 32 oz

Add the butter to a heavy bottomed pan. Melt the butter over medium heat. Then lower the heat to the minimum and let it come to boil over slow heat. Do not stir at any point of time.

First the melted butter gets frothy and then slowly white solid particles will float. Then the liquid becomes transparent and the white particles disappear and settle at the bottom of the pan and turn brown in color. Now the ghee is ready. The entire process takes around an hour.

Sieve the ghee to remove the brown particles and store in a glass container. The ghee solidifies when completely cooled.

Warm Ghee

Ghee when cooled completely