Pinni: A traditional and super nutritious Punjabi dessert

Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.

Ingredients:
Approx. 24 Pinnis

• Whole wheat flour – 3 cups
• Brown Sugar or Gur – 2 cups
• Khoya (Mawa) – 1 cup grated [optional]
• Flax seeds – 4 tbsp powdered
• Poppy seeds – 2 tbsp
• Almonds – 1/2 cup coarsely chopped
• Walnuts – 1/2 cup coarsely chopped
• Cashews – 1/2 cup coarsely chopped
• Desiccated coconut – 4 tbsp
• Clarified butter(Ghee) – 2 cups
• Fresh Cardamom powder – 1 tsp
• Milk – 2 tbsp

Method

• Roast all the nuts separately and keep aside to cool down. Chop then coarsely and keep aside.
• In a heavy bottomed pan, heat ghee.
• Add wheat flour and cook it on low flame.
• Keep stirring continuously, till it becomes light brown.
• Now add grated mawa or khoya to it. Mix well. Add flax seed powder and roast for another 3-4 minutes.
• When flour is evenly browned and aromatic, add the sugar and stir for a minute.
• Remove the pan from the heat.
• Add the almonds, walnuts, cashews, desiccated coconut, poppy seeds and cardamom powder.
• Transfer it to a large plate and allow cooling a bit.
• Mix the contents well. Drizzle the milk (for binding) and mix well.
• With the above mixture, while it is still warm, start making ping pong size balls.
• Decorate with chopped nuts.
• Let the pinnis cool completely, before storing them in the airtight containers.

Enjoy pinnis all winter long for breakfast or as an afternoon 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.

Dahi Vada (Dumplings in spicy yogurt)

Dahi vada (Dumplings in spicy yogurt)
Dahi vada is a perfect summer snack. It can be made ahead of time and should be served cold, so makes it a great party dish. It is also a kid’s friendly snack.

Prep Time: 20 mins
Cooking time: 20 mins

Ingredients:
For Dahi vada (4 servings)

Urad dal (white) – 1cups
Moong dal (yellow) – 1/2cup
Cumin seeds – 1 tsp
Asafoetida powder- 2 pinches
Freshly grounded black pepper – 1 tsp
Green chilies – 2
Cooking oil to fry
Salt as per taste

For Yogurt:
Yogurt – 2 cups
Whole milk – 1/2 cup
Chaat masala – 1 tsp
Black salt – 1 tsp
Sugar – 1/2 tbsp

For Garnish:
Red chili powder – 1 tsp
Roasted cumin powder- 1 tbsp (grounded)
Tamarind Chutney – 1/2 cup 

Method:

• Wash Urad dal and moong dal thoroughly and soak it in water for 6-7 hours.
• Grind soaked dal with green chilies in fine paste using very little water. Add asafoetida powder, cumin seeds, black pepper and salt to the paste. Mix the batter for few minutes. It will incorporate some air to the batter and make it light.
• Heat cooking oil for frying the vadas.
• Take small lemon size batter and fry it in the oil. Repeat till all the vadas are done. It should be golden and crispy.
• Keep some room temperature water in a big bowl. Put the fried vadas into the water submerged. After 5 minutes, take the vadas out of water and press each vada with your palm to take the water out.
• To prepare yoghurt, take yogurt in a bowl and add ½ cup whole milk and whisk evenly. Add salt, sugar and chaat masala and keep aside.

Serving Suggestions:
To serve, place 2-3 vadas in a shallow plate. Add yogurt on the top evenly. Garnish it with red chili powder, roasted cumin seeds, salt as per taste and tamarind chutney. Serve at room temperature or chilled.

Vegetable Kofta Curry

Vegetable Kofta Curry

The word kofta is derived from Persian language. In Persian, Kuft means “to beat” or “to grind” and hence Kufta means “beaten” or “ground”. Vegetable koftas are fried pakoras (dumplings) in rich cream gravy.

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:
For Vegetable Kofta: Approx 12 Koftas

Bottle guard (Lauki) – 1 peeled and grated
Cabbage – 1/4 grated
Carrots – 3 peeled and grated
Green chilies – 2 finely chopped
Besan (gram flour) – 2 cups
Cumin powder – 1 tsp
Turmeric powder – 1 pinch
Red chili powder – 1 tsp
Salt as per taste
Oil for frying the koftas

For Gravy:
Whole garam masala – 1 tbsp
Onion – 1 (pureed)
Tomato puree – 2 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chilies – 2 finely chopped
Paneer – 2 tbsp grated
Cashew powder – 1 tbsp
Red chili powder – 1 tbsp
Green chili – 1 tsp (finely chopped)
Heavy whipping cream – 1/2 cup
Olive oil – 2 tbsp
Garam masala powder – 1/2 tsp
Sugar/ Honey – 2 tsp.
Salt as per taste
For Garnish:
Kasoori methi – 1 tbsp

Method:

To make Koftas:

1. In a bowl, add grated cabbage, carrots, bottle guard. Mix well.
2. Now in a large bowl, add besan and all the dry spices for making koftas.
3. Add all the above vegetables to it. Mix well and make a pakora like batter. If it is dry add very little water as grated bottle guard (lauki) makes the batter little watery.
4. In a pan, heat cooing oil and deep fry marble size koftas carefully till they are golden brown in color.
5. Drain and keep aside.

To make Gravy:

1. Heat olive oil in a pan. Add whole garam masala. Let it crackle.
2. Add pureed onions and saute it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.
3. Add tomato puree, red chili powder, garam masala powder and salt.
4. Add grated paneer (2 tbsp) and cashew powder. Bring it to a boil. Reduce heat and simmer for 10 minutes.Add sugar or honey and stir in heavy cream. Simmer for 2-3 minutes and gravy is ready.
5. Add koftas to the gravy 10 minutes before serving.

Garnish and Serving suggestions:
Garnish Vegetable kofta curry with fragrant dry kasoori methi. Enjoy with fresh roti, paratha or steamed basmati rice.

Quick and Healthy: Colorful Fried Rice

Happy New Year to everyone! Let’s start this year with this quick and healthy recipe for fried rice. It can be prepared with all the vegetables you have or all the vegetables you like:)… Enjoy this easy recipe!

Approx. 4 servings

Ingredients:
Basmati rice – 1.5 cup
Onions – 1 medium (sliced)
Cauliflower or Broccoli – 1 cup (small florets)
Red bell pepper – 1 (cup cut strips)
Green peas – 1/2cup
Garlic – 1/2 tbsp minced
Ginger – 1/2 tbsp grated
Olive oil – 1 tbsp
Garlic chili sauce -1 tbsp

Spices:
Cumin seeds (Jira) – 1 tsp
Red chili powder – 1 tsp
Turmeric powder – 1/2 tsp
Salt to taste

Method:

• Wash basmati rice twice. Cook the rice with 3 cups of water.
• Clean and cut all the vegetables as directed. Keep aside.
• In a pan on medium heat, add olive oil. Add cumin seeds, when it starts to crackle, add sliced onions. Sauté for 2-3 minutes.
• Add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.
• Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder and salt.
• In the end, add garlic chili sauce, mix well and slow cook the vegetable fried rice half covered for 4 more minutes.

Serving Suggestions:
Serve steamy vegetable fried rice with boondi raita (spicy yogurt).

Sweet Dalia (Cracked wheat): Nutritious breakfast

Sweet dalia is a nutritious breakfast for growing kids and especially new moms. It is rich in iron and protein with fewer calories. Cracked wheat is high in fiber.

Ingredients:
Approx. 2 servings

• Broken wheat (Dalia) – 1 cup
• Grated Jaggery (Gur) – 3/4 cup
• Clarified butter (Ghee) – 1/4 cup
• Cashews, Almonds – 1/2 cup (coarsely chopped)
• Cardamom powder (Elaichi) – 1 tsp
• Golden raisins – 1 tbsp
• Milk – 1 cup
• Water – 2 cups
• Freshly grated coconut – 1/2 cup(optional

Method:

1. Dry roast coarsely chopped cashews and almonds and keep aside.
2. In a heavy bottom pan, roast Dalia with ghee on medium-low heat.  Let it roast for 7-8 minutes or till it gives roasted aroma.
3. In a sauce pan, add water and milk. Bring it to a boil.
4. Add it to roasted Dalia. Mix well to avoid any lumps. Cook it covered for 3-4 minutes on low heat.
5. Add grated jaggery and grated coconut. Mix well.
6. Add cardamom powder, golden raisins and roasted nuts to dalia. Let it cook for few more minutes, till it turns dry.

Serve warm.

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.

Indian Thali: A special treat on Festivals

Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.

I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.

Link for Aata Halwa or Pudding recipe:
https://shvetahora.wordpress.com/2011/04/11/aate-ka-halwa-or-kada-prashad-wheat-pudding/

Link for Kala Chana recipe:
https://shvetahora.wordpress.com/2009/02/12/protein-packed-punjabi-kala-chana-black-chickpeas/

Note: But for this special festival navratri menu, avoid using onions and garlic in the food.

Link for Khaman-Dhokla recipe:
https://shvetahora.wordpress.com/2009/08/23/khaman-dhokla-a-gujrati-speciality/

Link for Shahi Kheer recipe:
https://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/

Quick Gajar Halwa: Carrot Pudding

This is a quick and non-traditional recipe for Gajar halwa or Gajrela.

Ingredients:
Approx. 6 servings

• Carrots – 2 lbs
• Condensed milk – 1/2 can
• Ghee (clarified butter) – 2 tbsp
• Cardamom powder (elaichi) – 1 tsp
• Almonds, pistachio, cashews – 1/2 cup chopped

Method:

1. Lightly peel and grate carrots in food processor or with hand grater.
2. Pressure cook the carrots for 5 minutes.
3. In a heavy bottom pan, add the steamed carrots. Let the water dry out.
4. Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
5. Keep stirring. When it doesn’t stick to the pan anymore, it is done.
6. Now add cardamom powder and nuts to it. Mix well.

Enjoy carrot pudding or gajar halwa for dessert anytime.