Kathi Roll (Paneer Tikka and Alu)

When we used to live in NJ, we would often take train  to NYC. And such trips were never considered complete without Kathi Rolls. Nowadays, quite many Indian Restaurants offer Kathi Rolls in appetizer but none of them can be compared to what we get in NYC. These rolls are nothing but whole wheat wraps stuffed with marinated and grilled paneer or boiled potatoes. Simple may it sound, but when you try same thing at home, you would never get the exact taste. But recently when I made them it came out so delicious that we no more miss NYC for that matter :) We literally hogged them as soon as they were ready so I do not have pictures.

Ideally, kathi rolls require whole wheat parathas but I used flour tortillas instead. I prepared both versions with paneer and potatoes. Both kinds of rolls require coriander-mint chutney.

Green Chutney

Yields 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

2 cup chopped coriander leaves

1/4 cup mint leaves

2 green chillies

1/2" ginger

2 cloves of garlic

1/2 tsp cumin seeds

2 tsp yogurt

Salt

Procedure

1. Mix all ingredients and make a fine paste with little water

Paneer Tikka Kathi Roll

Makes 4-5 rolls

Preparation Time: 10 Minute + time to make paneer + marination time

Cooking Time: 10 Minute

Ingredients

1 cup paneer cubes

1/2 cup dice green pepper

1/2 cup diced tomato

1/4 cup yogurt

1/2 tsp red chili powder

1/4 tsp turmeric powder

1/2 tsp ginger paste

1/4 tsp garlic paste

1/2 tsp gram flour

1/2 tsp chat masala

1/2 tsp garam masala

1 tsp kasoori methi

1 tsp oil

Salt

Procedure

1. Beat the yogurt and mix all spices

2. Mix paneer, diced peppers and tomatoes in yogurt mixture

3. Toss them lightly in marinade and keep aside for about 15-20 minute

4. Now heat oil in skillet and add marinated paneer and veggies

5. Cook it uncovered on medium-high flame for 4-5 minute, stirring occasionally

Paneer tikka stuff is ready

Alu Kathi Roll

Makes 6 rolls

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

2 cup boiled and diced potatoes

1 cup diced onions

1 tso green chili paste

1/2 tsp ginger paste

1/2 tsp chat masala

1 tsp lemon juice

2 tbsp green chutney (recipe as given above)

1 tsp oil

2 tsp coriander leaves

Salt

Procedure

1. Heat oil in skillet and add diced onions

2. When onions turn translucent, add chili-ginger paste and potatoes, mix well

3. Add remaining spices and chutney and cook it uncovered for 4-5 minutes, stirring occasionally

4. Turn off the heat and add coriander leaves

Alu stuff is ready

Prepare Kathi Rolls

Ingredients

10" flour tortillas

Butter spread

Green Chutney

Procedure

1. Take a tortilla, apply butter on both sides and cook it slightly on griddle on low flame

2. Spread generous amount of chutney, stuff it, roll it and cook on griddle for 2-3 minute, changing the sides frequently

3. Serve hot

Patties from leftover Khichdi/વધેલી ખીચડીના મૂઠિયા

This dish is the best example of how something tasty can be created from leftover dish. Whenever my mom would make khichdi, the next day morning she would make these મૂઠિયા as a side dish for lunch. And she literally had to hide them from me and my brother otherwise we would finish them before lunch time. When I was working in Mumbai, when all roommates were tired, khichdi would be our dinner menu. And then I started making these for next day breakfast and my roomies loved them. Instead of મૂઠિયા , this time I shaped them as small patties to reduce cooking time and bring crispier texture.

Make 25-30 small patties

Preparation Time: 10 Minute

Cooking Time: 20 Minute

Ingredients

1 cup leftover khichdi

½ cup coarse wheat flour *

¼ cup Handvo/Dhokla flour **

¼ tsp turmeric powder

¼ tsp red chili powder

¼ tsp ginger paste

¼ tsp chili paste

1 tsp yogurt

½ tsp oil

½ tsp mustard seeds

½ tsp fenugreek seeds

Salt

Oil for shallow frying

* Flour used to make શીરો/લાપસી. If you do not have this one, use ભાખરીનો લોટ

** This can be substituted with coarse wheat flour.

Procedure

1. Mix both flours and sieve with oil

2. Mix khichdi with the flour and add turmeric powder, chili powder, ginger-chili paste, salt and yogurt

3. Mix well and form soft dough

4. Do not add water. If required, wet your palms to knead the dough

5. Divide dough into small balls and shape each ball like a Pattie. If mixture sticks to your hand apply little oil on your palms

6. Heat oil in skillet. Add fenugreek seeds and mustard seed. Add patties and cook them on both sides until golden brown

ખારી પૂરી

This is one of our favorite snacks. I used to make it quite often when HE had long commutes, so he can have it while driving. At my mom’s place, this is available virtually round the year. With tea/coffee, pickle/chutney or just by itself, these puris are all time preferred snacks. It is also known as તીખી પૂરી/ મસાલા પૂરી, but it’s one and the same. These puris are quite filling, easy to make (For me very easy since now I have electric tortilla maker) and healthy. Though they are deep fried, still considered healthy due to the fact that they are made using whole wheat flour and do not absorb much oil.

Makes about 35 puris

Preparation Time: 45 Minute

Cooking Time: 30 Minute

Ingredients

1.5 cup whole wheat chapatti flour

1 tbsp gram flour (besan)

1 tbsp coarse soji flour

½ tsp turmeric powder

½ tsp red chili powder

½ tsp cumin seeds, coarsely crushed

½ tsp ajwain seeds, coarsely crushed

1.5 tsp oil

Salt

Oil for frying

Procedure

1. In a large bowl, mix all three flours and sieve with oil

2. Now add all dry spices and kneed a hard dough like ભાખરી(Harder dough = crispier puris)

3. Divide dough into small balls and roll them into puris

4. Spread these puris on a plastic sheet so they do not touch each other. Let them dry uncovered at room temperature for 1-2 hours. Reason is, dry puris absorb very little oil while frying

5. Heat oil in a pan, gently prick puris using knife/fork and deep fry them on both the side until golden brown

6. Let them cool down for a while and store them in a tight container

They stay good for at least 2-3 weeks.

Moong Dal

I had never imaged that I would end up posting this recipe on my blog (Hence I do not have photo either). First reason is, I started this blog with intention to note down my experiments, at least I would not write common dish which we have in our everyday food. Secondly, I did not like this dish at all. It’s a very good example that using more or less same ingredients, how totally different varieties can be created. As much as I love મગની છૂટી દાળ (where moong dal is cooked directly on low flame, with minimal water hence final dish is dry and each grain is perfectly cooked and separated, hence the name છૂટી દાળ. Generally eaten with કઢી/ભાત/શાક/રોટલી), I hate the regular મગની દાળ (Dal is boiled, generally in pressure cooker with generous amount of water. It has liquid texture and generally eaten with ભાખરી/શાક/ભાત). This is my dad’s favorite dish and my mom would usually make it when I am fasting or eating outside.

But after getting married, I did not get much of a choice since this happens to be HIS favorite dish as well. Usually, I avoid making it, but once in a while, I give in to his requests. Recently when I made it, to my surprise I fell in love with it!! Now I am thinking to make it often with exact amount of ingredients and hence noting down the recipe :)

This is also very a good dish to be served when someone is sick. Avoid using ginger-chili-garlic and pepper if it is served to a sick person. It's full of protein, but still easy to digest. I have seen people in North India make it using Ghee, but I am sticking to oil only due to my love for ghee! ;)

Serves 2

Preparation Time: 20 Minute + soaking time

Cooking Time: 20 Minute

Ingredients

½ cup moong dal

1 tsp oil

¼ tsp mustard seeds

1/4 tsp cumin seeds

Pinch of asafetida

5-6 pc whole black pepper

2 cloves of garlic, minced

½ tsp ginger

½ tsp chili

¼ tsp turmeric powder

½ tsp red chili powder

½ tsp dhaniya powder

½ tsp shredded jaggery

¼ tsp aamchur powder

¼ tsp garam masala

Salt

Coriander leaves for garnishing

Procedure

1. Soak dal for couple of hours in warm water and pressure cook it

2. Heat oil in a pan. Add pepper, mustard seeds, cumin seeds and asafetida

3. Add garlic, chili and ginger paste and stir it for a while

4. Now pour dal into the pan and add remaining spices

5. Add water as required and bring it to boil. Stir in between

6. Turn off the heat, garnish with coriander leaves and serve hot

PS. This dal tends to thicken as it starts cooling down. So add sufficient water in the beginning.

દાળ બાટી

This is originally Rajasthani Dish, but we make it quite often, especially in winter. My mom learnt how to make Dal Bati and became pro. Then she introduced it to our family friends and after that we used have one get together of about 30 people at least once a year just for this dish. There are different ways to make Bati, you can boil them, fry them or bake them. Ideal way is to cook them in Tandoor. Dal is also combination of several dals. In India, we get a readymade pack of mixed dal. If I do not have ready pack, I use equal quantities of તુવેર દાળ, ચણા દાળ, સાદી મગ દાળ and મગની ફોતરાવાળી દાળ and half quantity of મસૂર દાળ and અડદ દાળ.

My mom sent mixed dal packet in the parcel, which I received just last week. I was just waiting for the weekend to make Dal Bati.

Serves 4

Preparation Time: 45 Minute + soaking time

Cooking Time: 45 Minute

Ingredients

For Dal,

1 cup mixed dal

1 tsp oil

A whole red chili

1 medium onion (optional)

1 tsp ginger paste

½ tsp green chili paste

2-3 cloves of garlic

½ tsp mustard seeds

1 tsp cumin seeds

Pinch of asafetida

½ tsp turmeric powder

½ tsp red chili powder

½ tsp dhaniya powder

½ tsp garam masala

1 tbsp jaggery

2 pc આમ્બોળિયા

Salt

Coriander leaves for garnishing

For Bati,

2 cup whole wheat chapatti flour

1 tsp turmeric powder

1 tsp ajwain

¼ tsp baking powder

Salt

Ghee to serve

Procedure for Bati

1. Put the flour in a cloth and tie it from all sides

2. Put this bundle in pressure cooker such a way that it does not touch water at the bottom (Use stand) and pressure cook it (4 whistles)

4. Take out the flour and sieve it while hot (That makes job easier) so there are no lumps

5. Add all spices and knead a soft dough (Softer than puri but harder than chapatti)

6. Make smooth balls and bake them at 350 F for 30 minute or until knife comes out clean

Procedure for dal

1. Soak dal for at least 2-3 hours

2. Add salt, turmeric powder and આમ્બોળિયા and pressure cook it

3. Heat oil in skillet, add dried red chili, mustard seeds, cumin seeds and asafetida

4. Add chopped onion, chopped garlic and chili-ginger paste

5. Pour dal and add remaining spices and bring it to boil

6. Garnish with coriander leaves

How to serve

1. Break bati into small piece and pour warm ghee

2. Mix well, pour Dal and serve hot

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.