Gajar Adrak Chatni | Carrot and Ginger Chutney

Sunday breakfasts are always slow and lazy. I always like to make something slightly different and special. I believe that cereals and milk were just not made for the weekends, were they? Working with this theme, I made some Oats Pohe last Sunday. Filling, super tasty, and nutritious, they made for a wonderful weekend breakfast. As an accompaniment, I made some delicious Carrot and Ginger Chutney.

Masala Sev | Crispy Gramflour Noodles | Indian Namkeen Recipes

One of the things I loved growing up in India was the variety of Namkeens (dry snack mixes) that were available. Apart from the delicious namkeem my Mom made at home, the stores always stacked so many crispy and crunchy snacks!! In Mumbai especially, namkeens catering to all needs and communities are available - south and north Indian style namkeens are available just round the corner. But lip smacking namkeens and snacks enjoyed by the Parsi community, the Gujarati community, the Jain community, the Punjabi community, the Bengali community can be found in areas dominated by such populations.

Moong Dal Tadka | Tempered Mung Dal

As I had mentioned in a previous post, dal is a staple in most Indian homes and ours is no exception. I am making a lot of dals these days. I love my cup of dal in the afternoon and try to mix it around with a variety of lentils and beans all cooked and tempered in many different ways. Today I am sharing a recipe for a simple mung dal that is tempered with ginger and garlic.

Vrat ka Khana | Fasting Foods: Sabudana Thalipeeth | Sago Flatbread

Its been sometime since I updated my collection of recipes prepared during the fasts. And since we are no more than a few months away from the Navratris, I was really keen to get a whole new batch of recipes out to my friends and readers.

Tamatar Bhaat | Tomato Rice with Edamame Beans

With the Memorial Day weekend, the week seems to be going by very fast. Holidays on a Monday always do this to me - by the middle of the week, I am looking up the calendar to check if we are at Tuesday or Wednesday!! Do you feel the same way? Our weekend was quite busy, but we were able to make our first trip of the season to one of our favourite local farms!! I had an email from them announcing that the asparagus was in and though I have been buying at our local store, I was really really keen to get a fresh batch from the farm. So off we went - and I am so glad because we were lucky enough to find some early rhubarb too!! I got a good batch of each and I will be penning down the recipes for both early next week!!

Masala Matar | Green Peas Masala

Regardless of season I always keep green peas in my refrigerator or freezer. They are perfect for adding to pretty much any curry or dal and also make great stuffing for parathas, pooris, and kachoris!! Fresh peas tend to be so sweet and delicious that I generally make very simple recipes with peas. They taste best when they are just a little undercooked and not over seasoned. But once in a while I like to indulge and make curry rich dishes that include peas. My brothers visit last weekend was one such occasion and I wanted to make loads of special food to spoil him.

Great Northern Beans Curry | White Beans in a Tomato Gravy

Simple gravies that go well with flat breads and rice are a staple of the Indian kitchen. I love cooking with beans and use a great variation of gravies to curry them Sometimes its just being creative with whatever is on hand. Sometimes its a pre-planned project complete with roasting spices, grinding, frying, and then boiling the beans in the said curry.

Beans Moongphali ki Bhaji | Green Beans Curry with Peanuts

Green beans are a staple in my home! I purchase organic green beans at a local store and now that we are in spring we are getting wonderfully tender beans. I usually make green beans in one of the many ways my Mum cooks them. But I do experiment with them a lot and you will see a good number of green bean recipes on this blog.

Moth Usal | Sprouted Dew Bean Curry

Moth Usal is a classic Maharashtrian dish. There are many ways of preparing usal and every family has its own unique twist to the recipe. Sometimes the usal and its curry are prepared separately and mixed only at the time the dish is served. Some like peanuts in the sprouts, and the amount of chilies in the recipe vary from negligible to fiery!! Some like only green chilies in this recipe and others swear by red chili powder. The common factor is the goda masala (though the version with kolhapuri masala is popular too), onions, and the sprouts!!

Khasta Aloo | Crispy Pan Fried Potatoes

Potatoes are said to be the perfect food. While I am not so sure about that, they certainly are universal. Pretty much every culture boils, mashes, and fries potatoes and seasons them in its own unique way. Interestingly almost everyone who loves potatoes enjoys them in any form available!! I know people who always look for potatoes on the menu when traveling in an attempt to ensure a vegetarian and filling meal!!

Chana Masala | Spicy Chickpea Curry | Garbanzo Bean Curry

Kabuli Chana is a very popular and loved food in my family. Its made almost on every festival or celebration with Puri, Paratha, or Luchi. However we never really seem to stick to a particular recipe. As I was getting this post together, I realised I already have two recipes of Chole on my blog: Tari Wale Chole | Curried Chickpeas and Rice Plate Chole | Chickpeas with Rice. The first is a recipe that TH likes to make every so often, and the latter is a reminiscence of my days at DU!

Methi Matar Malai | Creamy Fenugreek with Peas

Methi Matar Malai is a wonderful and mellow fusion of sweet, bitter, sour, and tart flavours. I adore this dish and though it uses a good quantity of cream, the final result if worth it. Its a perfect dish for a treat, a party, or an add on dish to a complete table! Try it and I assure you there will will no protests at home!!

Mathura ke Dubkiwale Aloo | Mathura Potato Curry

Another delicious recipe from Uttar Pradesh is none other than Mathura Aloo. Famously paired with freshly fried poories or kachoris, they make the perfect weekend breakfast. The recipe is incredibly simple. This dish can come together in a pinch and is ideal as an add on in case of surprise visitors!!

Spicy Vegetable Chow Mein | Indo Chinese Kitchen

Continuing with the theme of Indo Chinese food I began last month, I made some delicious Vegetable Chow Mein!! Chow Mein is a staple at Indo Chinese restaurants and is typically a spicy main dish. Served with a side of some equally spicy dish with a sauce, its a whole different experience from meals at regular Chinese restaurants.

Paneer Bhara Pudina aur Kali Mirch ka Paratha | Mint and Crushed Black Pepper Flatbread

I made these delicious parathas last week for lunch. They are just yummy!! The combination of mint and paneer in a paratha reminds of Delhi summers when we enjoyed both in plenty. Eat these parathas warm with butter or enjoy them with plain yogurt. They also taste delicious cold and make a wonderful addition to any lunchbox!

Kadai Tofu | Tofu with Fenugreek in a Tangy Tomato Sauce

Here's another Indian Style Tofu Recipe I'd like to share. After posting Tofu Tikka Masala and Palak Tofu, I was swamped with requests for more spicy tofu recipes from family and friends. Lately I made a delicious Kadai Tofu and here is the recipe for you!!

Ingredients:
1 block extra firm tofu
1/2 cup tomato paste
1 tbsp kasuri methi (dried fenugreek leaves)
1 green bell pepper
1 large onion, chopped fine
1" ginger, minced
4 cloves garlic, minced
1 green chili,chopped fine
1 tbsp oil
Salt to taste
1/4 tsp haldi (turmeric powder)
1/4 tsp zeera (cumin seeds)
1/2 tsp lal mirch (red chili powder)
1/4 tsp garam masala
1 tbsp dhania powder (coriander seeds powder)

Method:

1. Cube the tofu into bite size pieces. Dry roast it on a pan. Set aside.
2. Heat oil in a large frying pan. Add the cumin, and then the ginger and garlic. Reduce heat and fry for a couple of minutes. 
3. Next add the onions and fry until translucent. Now throw in the spices including the turmeric, red chili powder , and dhania powder.
4. Stir well, fry for a minute, then add about 2 cups of water, stir to blend. Cook on medium heat until the water has reduced to about half its original amount and the sauce has begun to thicken. 
5. Add the kasuri methi, garam masala, and salt to taste. Stir and continue cooking for 5-6 minutes.
6. Now add the tofu, reduce heat to low, and allow the tofu to absorb the sauce. 
7. Add the green peppers, give a final stir, heat, and enjoy.

There is just so much flavour in this recipe you can almost feel juicy tomatoes in your mouth when you eat it. Kadai Tofu can be enjoyed with Roti, Parathas, Naan, and even rice. Just prepare a simple dal | lentils to go with it and you have a complete meal! Sending this recipe out to Vardhini @ Cook's Joy. She is hosting Kalyani's Kitchen Chronicles - Only Vegan event this month.

Vegan Recipe

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Palak Tofu | Spinach Tofu

Palak or spinach is a wonderful vegetable. An iron rich super food, it tastes amazing both raw and cooked. Here I combine it with tofu to make a delicious Palak Tofu | Spinach Tofu for yet another Indian Style Tofu Recipe. This recipe is healthy, vegan, nutritious, and will leave you licking your fingers.

Tofu Tikka Masala | Yogurt Marinated Tofu in Tomato Gravy

 
Tofu is a wonderful substitute for paneer (Indian Style Cottage Cheese). I use regularly in my kitchen and so was surprised to find that I have posted just a handful of recipes on the blog. I would love to share some of the delightful dishes that I have whipped up successfully in my kitchen with my readers and so here goes. Last week I made my tried and tested recipe for Tofu Tikka Masala | Yogurt Marinated Tofu in a Tomato Sauce.

Khatta Meeta Karela | Sweet Sour Bitter Gourd and Onion Fry

Last weekend we were finally able to make that long awaited trip to the local farm. The weather was perfect - warm with a cool breeze. The sun was out and as we reached early, there were very few people on the farm. Wonderful!! In our part of the world its the season for herbs and all sorts of gourds. I hit the bitter gourd patch first, then the bottle gourd, and then finally the snake gourd!! I was also able to get some fabulous basil and Anaheim and Mariachi peppers!!

Tomatoes, eggplant, green peppers, and jalapenos come next, and I am really looking forward to a good harvest!! In the meanwhile, I have been busy preparing some delicious recipes with the gourds!! Here is a bitter gourd recipe we love and I like to make wherever I get farm fresh and tender bitter gourd. Its a wonderful combination of of the sweet, sour, spicy, and bitter flavours!!

Ingredients:
4 karela (bittergourd)
1 large onion, chopped fine
1 tbsp oil
1/2 tsp gur (jaggery)
1/2 tsp lal mirch (red chili powder)
1/2 tsp haldi (turmeric)
1/2 tsp rai (mustard seeds)
Salt to taste
1/8 tsp hing (asafoetida)
2 tbsp of lemon juice (or to taste)

Method:

1. Peel, seed, and dice the bitter gourd. Sprinkle with a half teaspoon of salt and set aside for 10 minutes.
2. Heat oil in a pan. Add the mustard seeds, asafoetida, and turmeric.
3. Add the onions and fry on a gentle heat until the onions are transparent and and soft.
4. Wash the bitter gourd, squeeze away any water, then add to the pan. 
5. Sprinkle with the red chili powder. Stir well, cover and cook until the bitter gourd is soft and well done.
6. If needed add a couple of tablespoons of water to the vegetable.
7. Stir in the jaggery and slat to taste. Turn off the heat.
8. Serve warm after stirring in a couple of tablespoons of lemon juice.

Good to know:

• Add the lime juice to taste just before serving.
• This vegetable stays well in the refrigerator for up to a week. If preparing to eat at a later date, do not add the lemon juice you have warmed the dish and it is ready to serve.

Vegan Recipe

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

Methi ke Pakode Wali Kadhi | Buttermilk Curry with Fenugreek Leaf Dumplings/ Fritters)

It finally rained here - what a relief! I feel as though I have been living in a steam bath for days!! With the rain the temperatures dropped almost 15 degrees and its so beautifully pleasant right now. And most importantly, no mosquitoes on the horizon yet. Keeping my fingers crossed that this trend continues and we can go to the local farm to pick some fresh vegetables and fruits.