Carrot Ginger Soup

The other day, I found an online deal that Martha Stewart’s Thanksgiving Recipes Books was available for free download. Of course, there were very few vegetarian recipes and there was only one I had all ingredients for. This recipe was from Emrill Lagasse and I could never imagine that combination of carrot and ginger would make delicious soup. The original recipe requires fresh thyme. But I did not have it and I would not buy whole bunch for just couple of springs. Then I searched online for substitute for thyme. Ideally, there is no substitute for thyme, but Italian seasoning contains thyme and it can work for soup.

Serves 3-4

Preparation Time: 15 Minute

Cooking Time: 20 Minute

Ingredients

2 tbsp (1/4 stick) butter

2-cup diced carrots

1-cup diced onions

2 tbsp peeled and sliced fresh ginger

1 tsp Italian Seasoning

4 cup water

Salt and Pepper

Sour cream for garnishing (optional)

Procedure

1. Melt the butter in sauce pan over high heat. Add carrots, onions, ginger, Italian seasoning, salt and pepper

2. Cook for 2 minutes, add water, cover the pot and bring mixture to boil

3. Now uncover the pot, simmer on low-medium flame until carrots are tender

4. Remove pot from heat and blend the mixture

5. Serve hot, garnished with dollop of sour cream

મકાઇનો દાણો/ Corn Curry Cooked in Milk

Here I am with another all time favorite dish- મકાઇનો દાણો. I do not know what it is called in English. I googled it and found somewhat similar recipe with coconut milk under Thai Cuisine. I have very fond memories about this dish too. My dad’s friend used to own a corn farm in a village, so every monsoon (around July-August) we would plan a trip there. They would pick fresh corn and make this delicious dish. Generally people have it with roti but I love it so much that I can have it all by itself. My mom makes even a nicer version by adding lot of dry fruits. Ideally, it should be made using fresh corn, but here fresh sweet corn is very tender, so I use frozen whole corn kernels instead.

Serves 2-3

Preparation Time: 20 Minute

Cooking Time: 40 Minute

Ingredients

4 cup whole corn kernels

3 tbsp ghee (sometimes, I use half ghee + half oil)

2 pc cloves

¼ inch cinnamon stick

½ tsp mustard seeds

Pinch of asafetida

8-10 pc curry leaves

8-10 pc raisins

8-10 pc cashew nuts, roughly chopped

1 tbsp chopped green chili

2 cup whole milk

Salt and lemon juice per taste

Coriander leaves for garnishing

Procedure

1. Chop whole corn using hand chopper, keep them aside

2. Heat ghee in thick bottom pan, add cloves, cinnamon stick, mustard seeds, asafetida, curry leaves, raisin and cashew nuts

3. When cashew nuts become light brown, add chopped corn, green chili and salt

4. Continuously stir this mixture, so it does not stick to bottom of the pan

5. When mixture becomes dry and starts leaving ghee on edges, add milk

6. Stir it until milk is thoroughly absorbed

7. Add lemon juice, turn off the heat, garnish with coriander leaves and serve hot

This dish can be refrigerated for at least 4-5 days. I also use leftover to stuff sandwich and then grill it.

લીલવા કચોરી/ Tuver Kachori

Even middle of the night if I am asked to name my favorite dishes, it will top the list. Not only I, but also my parents and brother love it like anything. We grow તુવેર in our backyard almost every year and hence ultimate dish is very savory and delicious. When I was a kid, my mom would pick fresh green તુવેર, peel them and make all possible dishes. Though here I have to work with frozen ones and taste is not as good as the fresh ones, I still make કચોરી quite often. Probably, it strongly defines my attachment to home or this is how I try to keep memories afresh!

Makes 20-22 pc

Preparation Time: 1 hour + cooling time

Cooking time: 30 Minute

Ingredients

1 pack of frozen pigeon peas (10 oz)

2 tsp oil

1 tsp sesame seeds

Pinch of asafetida

1 tbsp green chili paste

¼ tsp garam masala

¼ tsp clove-cinnamon powder

2 tbsp chopped green garlic

2 tbsp chopped coriander

Salt, sugar and lemon juice as per taste

For dough,

2 cup plain flour

1 tsp whole wheat flour

1 tsp oil

Salt

Oil for frying

Procedure

1. Thaw pigeon peas at room temperature and chop them using hand chopper

2. Heat oil in skillet, add sesame seeds, asafetida and chopped peas

3. Cook it on low flame covered with dip dish filled with water

4. Add chili paste, salt and sugar

5. Stir frequently so it does not stick to the bottom of the skillet

6. When it’s almost cooked, add lemon juice, garam masala and clove-cinnamon powder

7. Turn off the heat, add garlic and coriander leaves

8. Now stuff is ready, let it cool down thoroughly at room temperature

9. Mix flour, oil and salt and knead hard dough like puri

10. Divide the dough into balls, roll them into thin puris and fill with stuff

11. Deep fry on low flame until golden brown

Serve hot with tamarind chutney. I added chili-ginger paste and coriander leaves in chutney.

Cheesy Potato Pita Pockets

Last week I made Falafel and had left over pita bread. I had never used them other than Mediterranean dishes. First I thought to trash them, but then suddenly decided to do some experiment. I thought to stuff them with potato, cheese and other veggies and then bake them. It was not that risky considering it was Friday and I am quite good at making potato stuff ;)

Makes 4 Pitas

Preparation Time: 30 Minute

Cooking Time: 20 Minute

Ingredients

For Potato Stuff (This stuff works equally well for veg-kabab and even parathas)

2 cup boiled and mashed potatoes

¼ cup sweet corn kernel

¼ cup sweet peas

¼ cup chopped onions

1 tsp oil

¼ tsp cumin seeds

¼ tsp sesame seeds

½ tsp green chili paste

¼ tsp ginger paste

¼ tsp garam masala

¼ tsp clove-cinnamon powder

1 tsp sugar

½ tsp lemon juice

Salt per taste

To serve,

4 pc Pocket Pita Bread

¼ cup chopped carrots and green peppers

¼ cup cheddar cheese

Green Chutney

Ketchup

Procedure

1. Boil and mash potatoes, keep them aside

2. Coarsely chop corn kernels and sweet peas and finely chop onions

3. Heat oil in skillet, add cumin seeds, sesame seeds and then add all veggies

4. Stir this mixture until water is evaporated and it becomes dry

5. Turn off the heat and add them to mashed potatoes

6. Add remaining spices and mix well

7. Cut pita into half, fill with cheese, raw carrot and green pepper and potato mixture (In this order only)

8. Bake them at 350 degrees for about 6-8 minute or until cheese melts and pita becomes crispy

9. Serve hot with green chutney and ketchup

We both loved baked pita that I am thinking to use them for sandwich instead of regular bread.

Parsley Pesto

I had bought big bunch of Flat Leaf Parsley to make Falafel, but I did not know how to use/preserve left over. Then I read somewhere that I can pesto which can stay good for couple of weeks. Generally pesto is made using pine nuts, but I used walnuts instead.

Yields about 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1-cup freshly chopped parsley

¼ cup walnut

½ tsp basil

½ tsp oregano

2 cloves of garlic

1/6 cup olive oil

Procedure

1. Toast walnuts on low flame for 3-5 minute

2. Mix them with rest of the ingredients and grind into a paste

I have not tried this pesto with spaghetti/pasta yet. But add salt and pepper and it indeed tastes good with toast, bread or crackers

Dal Palak

Here I am with another simple recipe. I like this kind of dish because it’s a good combination of Protein and Greens. Not only it’s quite simple to make but also it makes a complete meal with rice/roti. The original recipe says Palak-Moong Dal but I used three types of dals instead of just moong dal.

Serves 3-4

Preparation Time: 20 Minute + soaking time

Cooking Time: 15 Minute

Ingredients

3 cup chopped spinach

1/3 cup moong dal

1/3 chana dal

1/3 cup toor dal

1.5 tsp oil

A dried red chili

¼ tsp cumin seeds

¼ tsp mustard seeds

¼ tsp turmeric powder

¼ tsp red chili powder

¼ tsp coriander powder

½ tsp lemon juice

Pinch of garam masala

1/8 tsp ghee

Salt per taste

Procedure

1. Mix all 3 dals, soak for 3-4 hours and pressure cook them

2. Heat oil in skillet, add dry red chili, mustard and cumin seeds

3. Add spinach and sauté it for about 5-7 minutes or until mixture becomes dry

4. Add cooked dals, mix well and add remaining dry spices

5. Add water, quantity depends on what kind of texture you want (I used about ½ cup)

6. Add ghee and turn off the heat

P.S. We can also sauté spinach along with onion and tomato to give little Punjabi/North Indian touch

સુખડી/ Sukhadi

It’s the simplest Gujarati Sweet and we both love it, especially when served hot. The best part is, it’s easy to make and all ingredients are always available. And icing on the cake is, though it’s sweet, it has got no sugar. Simple may it sound, let me confess so far I could never make perfect સુખડી. Either it would be too hard or too soft. But this time, I had been very patient and it’s nearly perfect.

Makes 20-25 pieces (Two small plates)

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

2 cup whole wheat chapatti flour

1 to 1.25 cup ghee

1 cup shredded jaggery

Procedure

1. Heat ghee in thick bottom pan on low flame. Start with 1 cup

2. When hot enough, add flour and stir continuously, if required add remaining ¼ cup of ghee

3. When this mixture starts leaving ghee on edge and it’s about to change color, turn off the heat

4. Add jaggery and mix well

5. Spread the mixture in plate while hot

6. Let it cool down, cut into pieces and store it at room temperature

ચકરી

Here I am with another typical Gujarati snacks - ચકરી. It comes with several variations, but we just love the simplest version, the one made with whole wheat flour. When I was teenager, mom used to teach me how to make ચકરી using machine. With practice, I could use machine efficiently though I had never tried to make the dough. During this Diwali, I asked HIM what should I make in snacks category and he told me to make just this one item! And when you have please someone by just one dish, you have to be careful ;)

Make 50-60 small pieces

Preparation Time: 30 Minute

Cooking Time: 1 hour

Ingredients

2.5 cup whole wheat chapatti flour

1 tsp turmeric powder

1 tsp red chili powder

1 tsp sesame seeds

1 tsp ajwain

1 tsp fennel seeds

Salt per taste

Oil for frying

Procedure

1. Wrap flour in cloth and pressure cook it for about 12-15 minute (4 whistles)

2. Coarsely crush ajwain and fennel seeds

3. Once pressure cooker cools down, take the flour out and mash it so it does not have any lumps

4. Add all dry spices and make soft dough

5. Put the dough in machine and make ચકરી preferably on damp cloth. If it breaks, add little water to dough

6. Deep fry immediately them until golden brown

P.S. Dough can also be made using sour cream.

Malai Kofta

In India, whenever we would go to North Indian/Punjabi Restaurants, we order one sweet or white gravy based vegetable. And mostly it would be Malai Kofta or Khoya Kaju. But here very few places offer these options so I had no choice but to learn making them myself :)

Serves 4-6 (Makes about 22-24 Koftas)

Preparation Time: 40 Minute

Cooking Time: 20 Minute

Ingredients

For Kofta,

2 cup boiled and mashed potatoes

4-6 tbsp plain flour

1 tbsp ginger-chili paste

1 tbsp chopped coriander

2 tbsp ricotta cheese

20-25 pc cashew nuts

20-25 pc raisins

Salt per taste

Oil for frying

For Gravy

2.5 cup onion paste

1 tsp poppy seeds

1 tbsp મગત્સરીના બી

20 pc cashew nuts

2-3 cloves of garlic

1 tbsp chili paste

1 tsp garam masala

1 tsp cumin seeds

2 tbsp oil

1 bay leaf

¼ cup heavy cream

Salt, sugar and lemon juice per taste

For Garnishing,

Coriander leaves

Procedure

1. Mix mashed potatoes, flour, salt, coriander leaves and ginger chili paste

2. Divide this mixture into balls.

3. Now take each ball, stuff with little ricotta cheese, cashew and raisin

4. Fry them on medium flame until golden brown

5. Soak cashew nuts, મગત્સરીના બી and poppy seeds in water/milk for about an hour and grind into a paste

6. Heat oil in skillet, add bay leaf, cumin seeds and onion paste and minced garlic

7. When it starts leaving oil on edges, add cashew paste and chili paste

8. Add all remaining spices and mix well

9. Add heavy cream and turn off the heat

10. Garnish with coriander leaves and serve hot