Spicy Carrot and Green Apple Salad

This recipe is adapted from a carrot salad recipe I found on one of the south indian blogs. It is a very refreshing salad and I like it very much. The sauteed mustard seeds add an extra flavour to the salad.

Ingredients: 

Carrots shredded - 2
Green Apple Shredded - 1
Fresh Cilantro - 1 tbs
Fresh lemon juice - 1 tbs
Ginger grated - 1/2 tsp
Salt to taste
Sugar - 1 tsp
Mustard seeds - 1 tsp
Fresh Curry leaves - a few
Green chillies - 1 small (optional)
Vegetable oil - 1/2 tsp

Method:

1. Mix together the shredded carrots and apple. Add chopped cilantro.
2. Heat 1/2 tsp vegetable oil in a small sauce pan. Add the mustard seeds when the oil is just hot to make them splutter. Add the chopped curry leaves and remove immediately and pour it on the shredded salad mix.
3. Add lemon juice, salt and sugar, toss well and serve. Enjoy!

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Apple grape salad

A refreshing salad for lunch or dinner as a snack or a side dish in summer.  This is a very simple salad to make from the fruits you have at home, especially when you are pressed for time and your imagination has deserted you. Cut up an apple or pear, some grapes or berries and throw them in together with a handful of spring mix, garnish with some chopped walnuts, drizzle some dressing on top and voila your salad is ready in no time! You may any dressing of your choice. I also use lemon poppy seed dressing sometimes.

Here's the recipe:

Ingredients:

Green apple - 1
Red grapes  -  1/2 cup
Spring mix -   1 cup
Walnuts      -   1tbs

For the lemon dijon dressing:

Lemon juice (fresh) - 1 tbs
Dijon mustard - 1tsp
Brown sugar   -  a pinch
Olive oil          - 1tbs
Salt and Pepper to taste

1. Wash, peel and thinly slice the green apple. Deseed and cut in half the red grapes.
2. Layer the spring mix on a plate, then throw in the apple slices followed by the grapes on top.
3. Mix together all the dressing ingredients in a bottle and shake well to blend.
4. Sprinkle chopped walnuts and drizzle the dressing on top.
5. The salad is now ready to be served. Enjoy!

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Stuffed Chilli Bhajjis

I have long been craving for the stuffed chilly bhajjis that I used to eat in Chennai,India at one particular location and my mouth still waters thinking about them. I loved them as a child and enjoyed eating them. I don't find them now when I go to India. The small tea shop by the Cinema theatre where a lady vendor used to sell them is no more, though the theatre is still there. Everything has changed. But the taste is still alive and it evokes fond memories of the past of how we (me with my family) walked home after watching the movie enjoying these hot fuming mouthwatering bhajjis. I still remember how her small tea stall was always crowded and how we watched her fry a bazillion of them in a huge wok as we waited impatiently for our turn to buy them These bhajjis were stuffed with a delicious spicy filling and back then I used to wonder what it could be. I tried to recreate it and  kept trying different combinations and finally after many trials i managed to come very close to the taste. This was the best I could do. 

Here's the recipe:

Ingredients:

Green fat chilly peppers- a few

Potatoes - 1 large

MTR Chutney powder- 1 tbs

Turmeric powder- 1/2 tsp

Amchoor (Dried mango) Powder -1 tsp

Ginger powder - 1/2 tsp

Kashmiri Mirch powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Besan (Chick pea flour) -1/2 cup + 2 tbs

Ghee - 1 tsp

Salt to taste

Pomegranate molasses -1/2tsp (optional))

Method: 

1. Dry roast the cumin seeds. Grind them in a mortar and pestle and keep aside. 

2. Take a sauce pan, add a tsp of ghee (clarified butter) and on medium heat roast the 2tbs of besan (chick pea flour). When it starts leaving an aroma it means it is well roasted and the raw smell is gone. Remove from the pan into a bowl and keep aside.

3. Peel, boil and grate the potato when it is cool. 

4. Now add the roasted besan (chick pea flour), MTR chutney powder, roasted ground cumin and the other spice powders to the grated potato. Mix well. Add salt and pomegranate molasses. The filling is ready  now.

5. Take a green chilly slit it open vertically, remove the seeds and stuff it with the filling. Then take some more filling and wrap it around the stuffed chilly. Compress it inside your fist and make it smooth. Set aside.

6. Repeat the same process with the rest of the chillies and set aside.

7. Make a thick batter with the 1/2 cup besan (chick pea flour), 1/2 tsp turmeric powder, 1/2tsp cumin powder, 1/2 tsp chilly powder and1/4 tsp baking soda with a little water. 

8. Dip the wrapped stuffed bhajjis in the batter and swirl them around so that they gather more batter and then slowly slide them in the hot oil on medium heat. Keep splashing the hot oil over them carefully and turn them over from time to time in order to fry them evenly. Remove them when they are crisp and golden.  

9. Drain them on paper towels and serve them hot with mint or tamarind chutney. Enjoy!

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Mini Oatmeal berry muffins and pancakes for toddlers

My grandson is a fussy eater. I made these for his morning breakfast and served them with yoghurt, fruits and  peanut butter. It brought a big smile on his face when I placed the plate before him. He sang as he ate and enjoyed every bite, wiping the plate clean. 

Here's the Recipe:

Ingredients

Oatmeal - 1 cup

White flour - 1/2 cup

Baking powder - 1/4 tsp

Salt- a small pinch

Butter melted - 2 tbs

Egg - 1

Milk - 1/2 cup

Strawberries - 4 or 5

Blueberries - a handful

Pears/Apples - grated
Honey - 1- 2 tsp
Cinnamon for flavouring (optional) - can be used with grated apples

Method: 

1. Preheat oven to 350 degrees fahrenheit.

2. Grind the oats in a dry grinder. Then mix together all dry ingredients. 

3. Whisk the egg, add the milk followed by the cooled melted butter and honey. 

4. Now add the wet ingredients to the dry ingredients. Mix well to get a smooth thick batter.

5. Pour into mini muffin tins, top with berries and bake in the preheated oven for 10 to 12 mins till a tooth pick inserted comes out clean.
6. You can use the same batter to make mini pancakes and use different toppings such as grated apples or pears, berries etc. Use clarified butter to cook the mini pancakes in the non stick pan.
7. Turn over and cook gently on low heat till they are done. Remove from pan, cool and serve them to your little toddler with peanut butter or yoghurt. 

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Chicken Dijon

This is a quick chicken dish for those who are pressed for time and want something quick and easy to make and at the same time is good to eat.

Here's the recipe:

Ingredients:

Chicken breast - 1 lb

Garlic paste - 2 tsp

Djon mustard - 2tsp

Mayonnaise- 4 tbs

Salt

Pepper

Olive oil- 2 tbs + 1 tsp

Method:

1. Cut chicken breast into bite size pieces.

2. Rub garlic paste, salt and pepper.

3. Add 2 tbs olive oil to a sauce pan. Stir fry on medium heat till they are well cooked  and are golden and crispy. 

4. Remove from pan into a serving bowl.
5. Combine dijon, mayonnaise and olive oil and add it to the chicken. Mix well and enjoy.

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Shahi Egg Sweet (Ande ki Mithai)

Ande ki Mithai is a popular egg sweet of the muslim community in Chennai. It is considered a delicacy which is reserved to be served on special occasions, holidays and important events. Though it is made with eggs it does not taste eggy at all. Its soft and silky texture and juicy sweetness just melts in your mouth. It is a must to have it as dessert after eating biryani. It is just divine!

It is so easy to make as you just blend together all the ingredients. But care should be taken to make it using the right proportions and the right technique. If the eggs are not whisked well before adding them to the khoya then you are sure to end up with a lumpy texture.

As a kid I grew up seeing my mom bake this sweet on charcoal in a huge copper baking pan. Those were the days of no blenders or mixies, so she would do everything by hand right from whipping up the eggs to making soft and smooth khoya from scratch. Then she would blend everything together by hand in a big mixing bowl. No doubt it took longer to make this sweet back then, but the end result was excellent. You got to be careful not to cook the mixture in the blender by blending it for too long. It is better to pulse to mix everything together than to blend continuously for a long time.

Following is the tried and tested recipe:

Ingredients:

Eggs- 4 extra large

Ghee- 125 gm

Sugar - 250 gm

Khoya - 250 gm
Semolina - 1 tbs
Milk - 3 -4 tbs

Almonds for paste - 25 

Almonds for garnish - 12

Saffron - a pinch

Rose essence - 2 -3 drops

1. Whisk the eggs together in a mixing bowl. Soak the semolina in 2 tbs milk. Add a few drops of hot water to the saffron strands and let them soak as well.

2. Pulse the khoya in a blender till there are no lumps.  Add the sugar and pulse again. Grind the almonds separately by adding 1- 2 tbs milk to make it into a smooth paste.

3. Now add the whisked eggs, almond paste  and ghee to the khoya mixture in the blender. Blend well by running the motor for not more than 15 secs each time. Do not make it runny.

4. Now add the soaked semolina, saffron and rose essence. Mix well to combine.

5. Meanwhile keep the almonds for garnish ready by soaking them in water, peeling them then slicing them into thin slivers. Keep aside.

6.Smear the baking dish with a little ghee and pour in the egg mixture. Bake in a preheated oven at 350 degrees fahrenheit for 25 - 30 mins until it is golden brown on top. When you are half way through the baking, sprinkle the slivered almonds on top.

7. Remove when done. When it cools down cut into diamond shaped pieces, decorate with silver foil and enjoy. You may also chill it in the refrigerator and eat it cold. It stays fresh in the refrigerator for 3 - 4 days.

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Rice Ganji (Porridge)

Rice Ganji or kanji is an all time favourite for Ifthaar during Ramadan in Chennai. It is served to fasting muslims at most of the mosques there and is also prepared in almost every muslim house in Ramadan. It is a satisfying and fulfilling meal and is enjoyed with all sorts of snacks especially different kinds of vadas, samosas, pakoras etc. Sometimes to make it rich, some ground lamb or beef is added and it is called Aash. As a variation, small fried meat balls are also added.
 On the left is the picture of the rice ganji with grated coconut, chopped ciilantro and mint and below is the picture without the coconut which is also flavourful but has a lighter taste.

 Most important of all is the tadka or tempering which (done right at the end with ghee) takes it to the next level by making it rich and aromatic. Grated coconut and a hint of mint and chopped cilantro added just before tempering enhances its flavour and taste.

Here's the recipe:

Ingredients: 

Rice - 1 cup
Moong dal - 1/4 cup
Onions - 1 small sliced
Green chillies - 2 small
Black pepper corns - 1/2  tsp + 5-6 for tempering
Fresh mint leaves - 5-6
Cilantro chopped - 1 tbs
Ghee - 2 tbs for tempering
Ginger garlic paste - 1/2 tsp
Cloves - 2
Fresh grated coconut - 1 tbs
Ground beef/lamb - 1 tbs (optional)

Method: 

1. Dry roast the moong dal till lightly golden.
2. Wash the rice and the roasted moong dal till the water is clear.

3. Put it in a pressure cooker and add 2 cups of water, salt, pepper corns, green chillies and a little cilantro.
4. Close the lid and pressure cook for 5 mins after the first whizz or whistle. If you are not using a pressure cooker you can cook in the normal way by adding enough water and cooking on medium heat till the rice and dal are mushy.
5. Remove the lid of the pressure cooker after all the steam is out and add some more water to get a flowing consistency. It should neither be too thick nor too runny.
6. Now add the fresh grated coconut, mint and cilantro and let it simmer for 2 mins. Please note that the coconut has to be really fresh otherwise all your effort will be lost. Do not use the coconut if you get a stale or rancid smell. Transfer it to a serving bowl.
7. Now for the tempering, take a sauce pan, set it on medium heat.  Melt the ghee then add the 2 cloves, a few more (5-6) pepper corns and the sliced onions and stir continuously till they turn evenly golden brown. Now quickly add the ginger garlic paste, give it a stir and as soon as you get a whiff of the aroma pour it on top of  the prepared ganji.
8. Gently mix the tadka in the ganji and enjoy with fritters of your choice.

Tips:

Care should be taken not to burn the rice porridge at the bottom of the pressure cooker or pot. So cook on medium heat, add enough water and stir from time to time.

Do not burn the onions in the tempering, nor let the ginger garlic paste burn too as all the flavour is lost if it is burnt.

Those who want a meaty flavour can add 1 tbs of ground beef/lamb to the pot initially along with the rice, dal and other ingredients and follow the same method for the rest of the cooking.

Alternatively you may roast the ground meat in a just a little oil or butter, add ginger garlic paste, and then add the rest of the ingredients and pressure cook. Follow the rest from step 5. And when you do the tempering just brown the onions with the pepper corns and cloves only and add to the ganji.

Or add small fried meat balls and simmer for a while just before tempering.

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