Poha: A complete breakfast

Poha : A complete breakfast

Cooked poha or flattened rice is simple and healthy breakfast. It can be served with tea, coffee in the morning or with fresh juice, lemonade for evening snack.

Ingredients:

Approx. 4 servings

• Poha (flattened rice) – 2 cup
• Onion – 1/2 chopped
• Potato – 1 peeled and diced
• Green chili – 1 finely chopped
• Green peas – 1/2 cup
• Curry leaves – 6
• Cumin seeds (Jira) – 1 tsp
• Mustard seeds (Rai) – 1 tsp
• Asafetida powder – 1 pinch
• Turmeric powder – 1 tsp
• Sugar – 2 tsp
• Salt as per taste
• Fresh lime juice
• Cilantro for garnish
• Cooking oil – 1 tbsp

Method:

1. Wash poha gently, drain and keep aside.
2. In a pan, heat oil. Add cumin seeds and mustard seeds and let it splutter.
3. Add asafetida powder, Sauté for a minute. Now add chopped onions and green chilies. Sauté for 2-3 minutes. Add curry leaves. Sauté.
4. Add peeled and diced potatoes and green peas. Mix it and cover the pan. Cook potatoes and peas for further 5 minutes.
5. In the soaked poha, add salt, turmeric powder and sugar. Mix it gently.
6. Add this poha to the pan. Gently mix well. Sprinkle 1 tbsp of water on top and cover the pan. Turn the heat to low. Let it sit for 3-4 minutes.
7. Uncover the pan, add lime juice and mix again. Cover for 3-4 more minutes.
8. Poha is ready to be served.

Garnish and serving suggestions:
Garnish Poha with fresh chopped cilantro, namkeen sev (bhujiya) and cut lime wedges. Enjoy poha as morning breakfast or an evening snack.

Holi Special: Instant Gulab Jamun

होली और रंग पंचमी के शुभ अवसर पर,
होली के रंग, मिठाइयों के संग।

Gulab Jamun
Gulab Jamun is my favorite dessert since my childhood. My mom makes the yummiest gulab jamuns of all. On almost all the occasions, in India, she makes them from scratch.But here in US, since I don’t get mava as we get in India, so with my mom’s suggestion, I tried these Gulab Jamuns from the Chitale gulab jamun mix [from Pune]. They turned out pretty good.
Chitale gulab jamun mix is now available is most of the Indian grocery stores in Bay Area.

Ingredients: For Gulab Jamun (50 pieces)

Chitale Gulab Jamun mix- 1 pkt [400 gms]
Sugar – 6 cups
Cardamon powder (Elachi powder) – 2 tsp
Saffron strands (Kesar) – ¼  tsp
Goldan raisins (kismis) – 1/2 cup
Water – 240 ml (1.5 cups for making gulab jamuns)
Water – 6 cups [for syrup] 

Method:

• In a bowl, gradually add little by little, 1.5 cups of water to the mix. Mix well.
• Gently knead the mixture to make it an even dough.
• In another large vessel, take 6 cups of water and add 6 cups of sugar. Also add saffron and cardamom powder to it. Bring it to a boil. Mix it well and boil again.
• Take the dough and divide it into small 50 parts. Take golden raisin and put one raisin in the center of each portion. Roll each portion into a smooth ball. Make all the balls and keep aside.
• In a pan, heat cooking oil for frying the gulab jamuns. Deep fry the gulab jamuns on medium high heat. It should take approx 7-8 minutes to become golden brown. If it happens before that, oil is too hot and jamuns won’t be able to cook all the way through. If it takes more time than 7-8 minutes, the oil is not hot enough.
• Drain all the fried gulab jamuns on a kitchen towel. Let it sit for 4-5 minutes and then add all jamuns to the sugar syrup. Let them completely soak for couple of hours.
• Gulab jamuns are ready to eat.

Serving Suggestions:
Enjoy Gulab jamums hot or chilled. I prefer them hot with chilled vanilla ice-cream on the side.

Valentine’s Special: Royal pink drink

Ingredients:
Approx. 12 servings

• Pomegranate juice – 1 cup
• Guava juice – 2 cups
• Club soda – 1 cup
• Simple syrup – 1/2 cup
• Fresh lime juice – 4 tbsp
• Fresh mint leaves – 1/4 cup
• Ice cubes – 2 cups
• Rum – 1.5 cups (10 oz.) [OPTIONAL]

Method:
In a blender add all of the above, except half mint leaves. Blend for few minutes. Pour in chilled glasses. Garnish with remaining fresh mint leaves and lime slices and serve.

Note: For non-alcoholic drink, leave rum out.
Simple Syrup: 1 cup water and 1 cup sugar, boil until sugar is completely dissolved. Cool it and use it in preparing  beverages.

Moong dal Cheela: Savory crepe for breakfast

Moong dal (yellow split lentil) is very healthy and easy to digest. It can be used to make these simple crepes with onions and green chilies. Enjoy these crepes for breakfast or evening snack.

Ingredients:
Approx. 4 servings

• Moong dal (yellow split lentil) – 2 cups
• Ginger – 1 inch piece grated
• Green chili – 1 finely chopped
• Cumin seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Fresh Cilantro – 2 tbsp finely chopped
• Salt as per taste
• Cooking oil for pan frying

Method:

1. Wash and soak moong dal in water for around 4 hours.
2. Grind the dal, green chili and ginger to a smooth paste. Add little water if required.
3. In a large bowl, add batter, chopped cilantro, turmeric powder, salt and cumin seeds.
4. Add little water to make the batter of a thick pouring consistency. Mix well.
5. Heat a tawa (griddle) or a non-stick pan. Apply ½ tbsp oil to it.
6. On medium heat, pour a ladle full of batter and spread it in a circle, moving from the center to the outer edges like making dosa or any pancake.
7. Pour a teaspoon of oil along the sides, and let it cook on medium heat. Flip and let it cook on each side till it becomes golden brown.
8. Repeat the above process with the remaining batter.

Serve hot with Green cilantro chutney or ketchup.

Seven layer bean dip

This Mexican dip is a party favorite. It can be prepared in advance and refrigerated. It should be served at room temperature. You can add any ingredients of your choice but below is the list of most preferred ingredients in a seven layer dip.

Ingredients:
Approx. 6 servings

• Re-fried beans – 1 can (16 oz)
• Taco seasoning mix – 1 (1 ounce) packet
• Sour cream – 1 (16 ounce) container
• Guacamole – 1 cup (homemade or store bought)
• Salsa – 1 cup
• Tomato – 1 large chopped
• Green bell pepper -1 chopped
• Green onions – 1 bunch chopped
• Sliced black olives – 1 (6 ounce) can, drained
• Shredded Mexican cheese – 2 cups

Method:

1. In a medium bowl, blend the taco seasoning mix and re-fried beans. Spread the mixture onto a large rectangle glass container.
2. Spread sour cream over the re-fried beans.
3. Top the layers with guacamole and salsa.
4. Now add layers of tomato, green bell pepper, half green onions and top with Mexican cheese.
5. Garnish with sliced black olives and remaining green onions.

Serve at room temperature. Enjoy with your favorite tortilla chips.

Koshimbir: A Maharashtrian Salad

Ingredients:
For approx. 4 servings

English cucumber – 1 Peeled
Tomato – 1
Sweet onion – 1
Green chili – 1 tsp finely chopped [OPTIONAL]
Fresh Cilantro – ½ cup finely chopped
Freshly ground black pepper – 1 tsp
Sugar – 1 tsp
Fresh lime juice – 1 tbsp
Chaat masala –  1 tsp
salt as per taste

Method:

• Cut cucumber, onions and tomatoes in small cubes. Keep aside.
• In a bowl, add all the cut vegetables, green chilies, black pepper, sugar, chaat masala, lime juice and salt.
• Mix well and let it refrigerate till chilled.
• Add fresh chopped cilantro, mix again and serve.

Enjoy this tangy salad with lunch or dinner.

Sweet Tamarind Chutney (Imli chutney)

Sweet Tamarind Chutney

Tamarind or Imli chutney is a must condiment for any chaat snack. It can be prepared in advance and can be stored for days.

Ingredients:

• Tamarind (Imli) – 2 cups without seeds
• Jaggery (Gur) – 1 cup
• Sugar – 1 cup
• Pitted dates (Pind khajoor) – 1 cup [OPTIONAL]
• Roasted cumin seeds – 2 tsp
• Red chili powder – 1 tsp
• Garam masala powder – 1 tsp
• Rock salt –  2 tsp
• Water – 2 cups

Method:

1. In a heavy bottom pan, add tamarind, dates and water.
2. Boil it first and let it simmer on medium low heat for 15 minutes. Check, all the dates and tamarind become pulp. Cool it a bit and sieve the pulp through a thin strainer.
3. Put the pulp back in the pan; add jaggery, sugar and all the spices. Cook on medium low heat till the sauce starts to thicken.
4. Dip a spoon in the sauce, if it coats the spoon evenly and is not too runny, tamarind chutney is ready.
5. It can be stored in an air tight container, in the refrigerator for a month.

Enjoy tangy and sweet tamarind chutney with your favorite snack or in any chaat.

Tangy Tomato Chutney

This tangy tomato chutney is my mom’s recipe. I have been eating this chutney since my childhood and often love to make it myself.

Ingredients:
For Tomato chutney: [for 4 servings]

• Ripe red tomatoes – 6
• Fresh curry leaves – 6
• Onion – 1/2 thinly sliced
• Ginger-garlic paste – 2 tsp
• Cumin seeds – 1 tsp
• Mustard seeds – 1 tsp
• Asafatieda powder-1 pinch
• Green chili – 1 (finely chopped)
• Red chili powder – 1/2 tsp
• Coriander powder – 1/2 tbsp
• Garam masala powder – 1/2 tsp
• Sugar or gur – 2 tbsp
• Olive oil – 1 tbsp
• Salt as per taste
• Fresh cliantro – 1 tbsp for garnish

Method:

1. Dice tomatoes in small cubes. Keep aside.
2. Heat olive oil in a pan, cumin seeds and mustard seeds. Let it crackle. Then add asafatida powder and sliced onions. Saute it, till turns light golden.
3. Add ginger-garlic paste, chopped green chilies and fresh curry leaves. Cook for 2 minutes.
4. Add diced tomatoes, red chili powder, garam masala powder, coriander powder and let it simmer for 10 minutes on medium-low heat.
5. Add sugar or gur to the gravy and simmer it on low heat for 5 more minutes.
6. Tomato chutney is ready to be served.

Serving Suggestions:
Garnish tangy tomato chutney with freshly chopped cilantro. Enjoy with methi paratha or any other paratha of your choice.

Tom Kha Soup (Vegetarian Thai coconut milk soup)

Tom kha Soup (Vegetarian Thai coconut milk soup)
Tom kha soup is one of the most commonly served Thai vegetarian soup. This soup is very nutritious and flavorful. It has galangal and lemongrass as main ingredients which has great medicinal values too.

Ingredients:
Approx. 5 servings

• Coconut milk – 2 cups
• Vegetable stock – 3 cups
• Lemongrass – 3 stalks, cut into 1″ pieces
• Galangal –  2 inch root, thinly sliced
  Note: ginger can be substituted as galangal, but the flavors are different.
• Green chilies – 2 finely chopped
• Sweet onion – 1 medium, cubed
• Tomato – 1 boiled, peeled and cubed
• Mushrooms– 1 cup sliced
• Bamboo shoots – 1/2 cup sliced
• Baby corns -1/2 cup cut in halves
• Bean sprouts – 1/2 cup
• Water chestnuts – 1/2 cup sliced
• Lime juice – 3 tbsp
• Soy sauce – 2  tbsp
• Cilantro – 1/4 cup chopped
• Sugar – 1 tbsp
• Black pepper – 2 tsp
• Cooking oil – 1 tbsp
• Salt as per taste (Soy sauce has some salt too)

Method:

1. In a big pot, add vegetable stock and coconut milk and boil.
2. Add lemongrass, galangal, chilies, sugar and pepper.
3. In a pan, heat oil. On high heat, Sauté all the vegetables for couple of minutes except bean sprouts.
4. Add these vegetables to the coconut milk pot and keep boiling for 5 minutes.
5. Remove the pot from the heat.
6. Add bean sprouts.
7. Add lime juice, soy sauce and salt. Stir well.
8. Soup is ready to be served.

Garnish and serving Suggestions:
Garnish with freshly chopped cilantro and chilies. Serve hot before meal.

Navratri Special: Sabudana Kheer (Tapioca pudding)

Sabudana Kheer
Sabudana kheer is a very simple and flavorful dessert. It is mostly prepared for fasting menu, but is can be enjoyed anytime of the year.

Ingredients:
For Approx. 6 servings

• Sabudana (Sago pearls or tapioca pearls) – 1/2 cup
• Milk (whole) – 4 cups
• Sugar or sugar substitute – 1/2 cup
• Saffron (kesar or zafran) – 12 strands
• Cardamom powder (elaichi) – 1/4 tsp
• Almonds – 12 sliced

Method:

1. Soak sabudana with just enough water to cover it. Soak it for 4-6 hours or overnight. Now sabudana becomes light and fluffy.
2. In heavy bottom pan, add milk. Bring it to boil once and let it simmer on low heat for 20 minutes. Add saffron strands and stir occasionally.
3. Add soaked sabudana to the milk and stir gently. Let it cook for further 6-8 minutes till sabudana becomes translucent.
4. Now add half of the sliced almonds and sugar to it. Simmer for 5 more minutes.
5. Kheer is ready to be served.
6. Sabudana kheer becomes thick when cools.

Garnish and serving suggestions:
Garnish sabudana kheer with remaining sliced almonds and few strands of saffron. Enjoy this wonderful dessert chilled or warm.