Misal Pav

I have always been a morning person but was never a breakfast one. After I moved to Mumbai for my first job, we had dedicated half an hour for breakfast before official start of the day.  Lunch served at office cafeteria used to be nearly horrible,  so would make sure to have breakfast (the same cafeteria served far better breakfast than lunch). This habit has still stayed with me. These days I don't know when and whether I would have lunch on time with two kids.

Anyway,  the company cafeteria usually served Misal Pav on Thursdays.  We have somewhat parallel dish called  Sev-Usal in Gujarati cuisine. But Misal is very spicy and served with raw/cold Pav. Lately I have been remembering  a lot about my Mumbai days and decided to give this dish a try.

Ideally,  it's made with Math/Matki but I used combination of both green moong and math. I didn't make it very spicy and served with whole  wheat bread. I like my bread toasted and smeared lightly with butter.  Also gravy requires tamarind juice but I stick to my healthier lemon juice.

Serves 2
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients
For base,
3/4 cup green moong
1/2 cup math
2 medium potatoes
1 small onion
2 tsp oil
1/2 tsp garlic paste
1/4 tsp cumin seeds
Pinch of hing
8-10 curry leaves
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
Lemon juice
Salt

For rassa/gravy
1/2 cup dried coconut chunks
1 medium onion
2 medium tomatoes
1 tsp + 1 tsp oil
1/2 tsp mustard seeds
Pinch of hing
10-12 curry leaves
1/2 tsp green chili paste
1/2 tsp ginger paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
I/2 tsp garam masala
1/2 tsp sugar
Lemon juice
Salt

To serve,
Pav/bread
Chopped onions
Chopped tomatoes
Farsan mix

Procedure
For base,
1. Soak moong and math for 8-10 hours and sprout them
2. Pressure cook with little water for five whistles
3. Boil potatoes and dice them
4. Finely chop the onion
5. Heat oil. Add cumin seeds. When crackles, add hing, curry leaves and garlic paste
6. Add onions and saute until they turn translucent
7. Add approx half a cup of water.when water comes to boil, add all spices except lemon juice
8. Let it simmer for 5 minutes and add sprouts and potatoes
9. Mix well. Turn off the heat and stir in lemon juice

For gravy,
1. Dry roast coconut chunks and keep them aside
2. Dice onions and tomatoes
3. Heat 1 tsp oil. Add chili-ginger paste and onions.  When they start turning brown,  add tomatoes
4. Keep stirring until tomatoes turn mushy. Let the mixture cool down and grind into a fine paste along with coconut
5. Heat remaining 1 tsp oil. Add mustard seeds,  hing and curry leaves
6. Add gravy and all the spices except sugar and lemon juice
7. Keep stirring until it starts leaving oil on the edge
8. Now add about 2-3 cup of water and bring it to boil
9. Add sugar, turn off the heat and add lemon juice

To serve,
1. Add sprouts base in the bowl and pour gravy
2. Add chopped onions and tomatoes
3. Top it with farsan
4. Serve immediately

Jada Mathiya/Math Poori

While growing up I had rarely seen my mom buying readymade snacks.  I got my first lesson of importance of homemade stuff from her. And I wish to continue the same with my kids. My little girl always wants to munch on something in between the meals. And I always have both healthy and fried snacks available.

These mathiya are quite popular among Gujaratis, at least in my household. they were must haves while traveling. Being thicker and smaller in size, they are quick and easy alternative of traditional Mathiya.

Makes approx. 60 pc
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
2 cup math flour + 1 tbsp for dusting
2/3 cup whole wheat flour
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp carom seeds
1 tsp sesame seeds
2 tsp oil
2 tsp sugar
1/4 tsp soda
A big pinch of asafetida
Salt
Oil for frying

Procedure
1. Mix sugar and soda in 1/2 cup of water.  Heat it up till sugar dissolves. Let it cool down
2. Meanwhile, in a big mixing bowl sieve both the flours. Add all spices and knead a hard dough using sugar water. Add more water as needed
3. Divide dough in equal portion and roll thick poori
4. I prefer resting them at room temperature for couple of hours.  That way they consume less oil while frying. But you can also fry them immediately
5. Fry on both sides on medium-high flame until golden brown
6. Once they cool down store in air tight container. They stay good for couple of weeks

Dahi wale Aloo/Baby Potatoes in Yogurt Sauce

My husband comes from a hard core potato loving family and well, I am not a big fan.  I like potato in paratha,  pakoda etc but not in the curries where it's a main ingredient. So I keep experimenting and after trying this dish, now I am in love with potatoes too ;).

I have used baby potatoes (I have soft corner for them, you know? ), but you can very well use regular ones. I used marinade recipe from barbecue and then cooked curry in traditional way. No grinding,  no gravy making and use of everyday spices make this curry score some extra points. You can replace potatoes with paneer.

Serves 2
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients 10-12 baby potatoes
1 large onion
1/2 tsp cumin seeds
Pinch of asafetida
1/2 tsp kitchen king masala
1/4 tsp ginger paste
1/4 tsp garlic paste
2 tsp oil
Salt

For marinade,
1 cup thick yogurt
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp chaat masala
2 tbsp chopped cilantro
1 tbsp kasoori methi
Salt

Procedure
1. Pressure cook baby potatoes. Make sure not to overcook them
2. Meanwhile,  finely chop the onion
3. In a large bowl,  add all the spices to yogurt and whisk thoroughly
4. Peel the potatoes and prick them with fork. Add them to marinade and cover the bowl with plastic wrap. Keep it aside for about an hour
5. Heat oil in a large pan. Add cumin seeds.  When crackles,  add asafetida
6. Add ginger and garlic paste. Saute for about a minute
7. Add onions and saute them on low flame until they turn translucent
8. Add kitchen king masala and potatoes with yogurt marinade

9. Add salt and water as per desired consistency
10. Let it simmer for 5-10 minutes and serve hot with paratha/roti/rice/pulao

Soji Corn Appe

I try to keep weeknight meals simple and healthy. That way I have to spend less time in the kitchen and I can have fun with my two little angels.

My little girl can have Sambhar almost everyday.  So I am glad to offer her one more option that goes perfectly well with Sambhar. Today after dinner she asked me if we still have leftovers for tomorrow's lunch.  Isn't it cool?

These balls are crispy from outside and soft from inside.  You can use any veggies of your choice.  I used corn, tomato and green pepper. Making them in appe pan means they are almost oil free. They turn out super crispy and can be made in advance.  Just re-heat them in conventional oven and serve with Sambhar/Chutney.

Makes about 45 pcs
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients
1.5 cup idli rava
1/2 cup soji
2 tbsp yogurt
1 tsp green chili paste
1 tsp ginger paste
2 tbsp cilantro
1 medium tomato
1 small green pepper
3/4 cup + 1/4 cup corn kernels
A big pinch of soda
Salt
Oil

Procedure
1. Mix both flours in a large bowl
2. Chop tomato and green pepper and add them to flour
3. Boil corn.  Chop/crush 3/4 cup. Add both crushed ones and whole ones to flour mixture
4. Add remaining ingredients except soda
5. Mix well with warm water and keep it aside for at least couple of hours
6. When ready to make, add soda and mix again
7. Heat appe pan and cook on both sides with little oil. I cook first side covered and then transfer them to flat skillet to cook on other side
8. Serve hot or re-heat in conventional oven to maintain the texture

Methi Gota

We Gujaratis are by default foodies. The most popular Gujarati Dishes are Farsan and Snacks. One such dish is Methi Gota. Be it time for late evening snacks or elaborate lunch, these deep fried besan dumplings are everyone's favorite. 

Methi Pakora are quite famous all over India but what makes these Gota special is addition of Gujarati trademark - sugar. Sweetness from sugar combined with bitterness from methi seems to create some amazing taste chemistry. These sweet and savory crispy balls are always craved for especially on a rainy day.

Makes 30-35 pc

Preparation Time: 20 minutes

Cooking Time: 20  minutes

Ingredients
1 cup coarse besan
1/2 cup wheat flour

2 cup chopped methi
1/2 tsp turmeric powder
1/4 tsp red chili powder
1.5 tsp sugar
2 tbsp yogurt
4 tbsp chopped coriander
1/2 tsp garam masala
1/4 tsp whole black pepper, coarsely crushed
1 tbsp whole coriander seeds

1 tsp sesame seeds

Pinch of asadfetida

1/4 tsp soda

Salt

Oil for frying

Procedure

1. Sieve both flours and mix them in a large bowl

2. Add methi and all the spices except soda. Add watee as needed.  Keep the batter on thicker side as it tends to get softer. Let it rest for at least an hour

3. Heat oil in frying pan. Add soda and 2 tsp of hot oil in the batter

4. Mix well and fry dumplings on medium flame until golden brown

5. Serve hot with your favorite chutney/ketchup. We like ours with yogurt chutney

Naan

This was my long time due project and finally I could attempt it last weekend. We prefer variety food over the weekend that's filling (and no leftovers please!) so usually I end up making North Indian/Punjabi style curries. This itself is a bit lengthy process as compared to normal vegetables. And I am always running behind schedule during weekend so we finish the meal with store bought frozen Naan/Paratha. No matter how convenient they are, they cannot be compared against fresh ones. This last weekend we were forced to stay home due to extreme cold weather. Hence I had ample of time to finally check off this item from my to-do list.

Usually Naan is cooked in tandoor (clay oven) which is kind of impossible to do at home. So either conventional oven or gas stove is used. The beauty of it is that you just change spices/herbs and you have completely new variety. Usually only plain flour is used to make Naan. But I combined both plain and whole wheat flours. Not only it's healthy but also it prevents Naan from becoming hard and chewy after it gets cold.

Makes 8 pcs

Preparation Time: 10 Minute + 4 hours of fermentation time

Cooking Time: 30 Minute

Ingredients

1 cup whole wheat flour

1 cup plain flour

1/4 oz packet of dry yeast

1/4 tsp sugar

1/4 tsp kalonji

1/4 tsp red pepper flakes

Butter

Salt

Procedure

1. Mix yeast, salt and sugar in  lukewarm water and keep it aside for 10 minute till it becomes frothy

2. Combine and sieve both flours

3. Add kalonji and red pepper flakes

4. Knead a soft dough and cover it with plastic wrap

5. After 2 hours, it would be almost double in size. Knead it with little oil and keep it covered.

6. Wait for 2 more hours and dough doubles in size; now it's ready

7. Divide it into 8 equal parts and roll it in thin sheet. Use dusting flour as if needed

8. Cook it on both sides on griddle (and not directly on flame like chapatti/roti)

9. Apply butter and serve hot. You can make them couple of hours in advance, but do not put butter. When ready to serve, warm up in toaster/conventional oven and then apply butter

Peda (Penda)

These Khoya Sweet Balls are apt for any occasion, be it for Prasad or to celebrate birth of a baby or exam result. There are many occasions and even more varieties of Peda. Though Peda were originated in Northern India, Gujarat is considered a hub for this sweet treat. Cities like Rajkot and Bhavnagar offer their own style of Peda for decades. Technically they are simple to made as they use Khoya/Mava as main ingredient; but it is all about patience and quality of Khoya.

Here, we do not have many places offering Peda. So I thought of experimenting at home. I knew that ricotta cheese eventually gets converted into Khoya but it would not offer right degree of consistency. So, I added dry milk/milk powder. After going through trial and error couple of times, now I think I have got the grip :). Of course they are not as good as we get in India, but certainly very close and worth an effort.

Makes 16-18 pc

Preparation Time: 5 minute

Cooking Time: 1 Hr

Ingredients

1 cup ricotta cheese

1 cup milk powder (I prefer Nestle)

3/4 cup sugar

2 tsp ghee

1/2 tsp cardamom powder

1 tbsp pistachio, coarsely chopped

Almonds for garnishing

Procedure

1. In a thick bottom pan, heat ghee and add cheese

2. Cook it on low flame till moisture evaporates and cheese stops sticking to pan (It took me about 20-25 minute)

3. Now add sugar and milk powder. Cook it for another 20-25 minute, stirring continuously. Try rolling the mixture into a ball. Another sign is to taste it. Raw taste of milk powder should not be there

4. Add pistachio and cardamom powder

5. Once it cools down completely, roll into a ball and flatten in your palm. Garnish with almonds

6. You can refrigerate them and they stay good for at least couple of weeks

Shrikhand

I have always loved this time of the year. During school days, either exams just got over or about to get over. So plans would be made with friends for vacation hangout. By this time, parents also would have finalized summer trip. After coming to US, this time offers the most pleasant climate of the year. Finally we bid adieu to heavy winter jackets. Warm crisp air entices to indulge into outdoor activities. 

But prime reason to feel so special about this time is the most important duo in my life celebrate their special days. My dad's birthday and parents' anniversary are just a day apart. So one day mom would make special feast and other day we would dine out. Mom mostly has made Shrikhand on this day as long as I remember. I am talking about the time where Shrikhnad would be bought occasionally only for special days. So making it home was definitely like going an extra mile. Mom would load it with dry fruits and it would be savored for next few days. 

I am not a big fan of Shrikhand, but K loves it so I thought at least I should start making it for him. And time could not be better. Considering first time venture I used Greek Yogurt. It is thick and creamy so no need to strain it. K was a bit skeptical in the beginning but after tasting it, he compared it with Amul Shrikhand of India :).

Happy Birthday Dad and Happy Anniversary to the most Wonderful Parents!

Serves 4

Preparation Time: 10 Minute + Chilling time

Cooking Time: Nil

Ingredients

2 cup Greek Yogurt

1 Cup Confectioner's sugar

1/2 tsp cardamom powder

12-15 strands of saffron

2-3 tsp warm milk

2 tbsp pistachio, roughly chopped

Procedure

1. Mix saffron in warm milk and keep it aside

2. Mix yogurt and sugar, whisk thoroughly

3. Add cardamom, saffron and pistachio

4. Chill it for at least couple of hours before serving

Palak Paneer Sandwich

When you grow up in a food-loving family it so happens that some of the dishes become more than just the food. They are like family’s signature dishes. And then when you start your own family, you also try to continue the same legacy. Though both K and I share the same passion for food, we always do not see eye to eye. But when it comes down to ‘Family-Favorite’ Dishes, we are on the same page. We both would die for this sandwich anytime. No matter how full we are, we would not be able to resist a bite of this delicacy. It is executed with same taste and consistency and consumed with same passion, ALWAYS.

Knowing my love for sandwich, my mom shared this recipe after I moved to US. Initially I was bit hesitant to try as I was not sure about the taste of raw spinach in a sandwich. But still it was worth giving a try as mom had successfully tried it and she does not top the list of adventurous cooks :). I made a few changes as per my taste. And being simple, healthy and yummylicious at the same time makes it even more special.

Makes 8 Sandwiches

Preparation Time: 30 Minute

Cooking Time: 30 Minute

Ingredients
16 slices of bread (Whole wheat is healthy, but white tastes better :) )

5 cup spinach, chopped

1 cup paneer, crumbled

1/4 cup shredded cheddar cheese (I prefer Amul)

2 tbsp green pepper, finely chopped

1 tsp green chili, finely chopped

Salt and pepper

Lemon juice

To prepare/serve sandwich,
Butter
Coriander chutney/ketchcup

Procedure
1. Mix spinach, pepper, chili, paneer and cheese in a large bowl
2. Add salt, pepper and lemon juice when ready to make sandwich 
3. Now take a slice of bread, spread butter, put the filling and cover with another slice
4. Serve hot with ketchup/chutney

Moong Dal Chilla

Craving for something spicy and delicious yet healthy dish? Be it a cold afternoon or rainy evening, these spiced lentil crisps are always welcome. The beauty of this dish is that it is a perfect option for breakfast, brunch or even dinner. 

The other day I was craving for something spicy fried stuff, something equivalent to Pakoda.  But these days, I say big NO to fried stuff and hence had hard time finding a dish to settle for. 

Then suddenly I remember this dish, my mom makes this often especially during summer when there are limited varieties of vegetables. She uses combination of green moong dal and rice. I had forgotten the exact proportion and instead of calling her, i searched online. I found several recipes online but none of them use rice. So I came up with my own combination and it came out just perfect. 

Makes 16-18 Chillas

Preparation Time: 20 Minute + Soaking Time

Cooking Time: 40 Minute

Ingredients

2 cup yellow moong dal

1/4 cup udad dal

1/2 cup rice

1 tbsp green chili paste

1 tsp ginger paste

2-3 cloves of garlic, minced

1 tsp cumin  seeds

1/2 tsp turmeric powder

1/2 tsp red chili powder
3 tbsp kasoori methi

1/4 cup yogurt

1/2 tsp soda

Coriander leaves

Veggies of your choice, I used onion and corn

Salt

Oil to make Chillas

Procedure

1. Soak both dals (together) and rice (separately) for 4-6 hours

2. Grind dal and rice with little water to make thick pouring mixture

3. Add salt, turmeric powder, red chili powder, garlic, chili-ginger paste, kasoori methi and cumin seeds

4. When ready to make, add soda, yogurt, coriander leaves and veggies. Batter without these ingredients can be preserved in freezer for at least couple of weeks

5. Make Chillas on a hot griddle with little oil, cook them on both sides until crispy and brown

6. Serve hot with green chutney/ketchup

Green Bean Kachori

Kachori is simply irresistible deep fried snack where pastry sheets ( made from plain flour dough) is stuffed with filling made of either potato, moong dal or pigeon peas. The one made with pigeon peas is quite popular in Gujarat. It is winter specialty and we eagerly wait for this time of the year when we have first of the season.

However, we do not get fresh peas here. So my mom taught me this green bean version where peas are simply replaced by beans with remaining ingredients exactly the same. In the beginning, I was bit hesitant  but thought it was worth a try. If we like it we can have them whenever we want as we get fresh beans at very reasonable price round the year.

Makes about 16-18 pc
Preparation Time: 1 Hour
Cooking Time: 30 Minute + Cooling Time

Ingredients

1 Lb Beans

1 tsp oil

1 tsp sesame seeds

Pinch of asafetida

1 tbsp green chili paste

2-3 cloves of garlic, minced (Best if Green Garlic is used)

1/4 tsp garam masala

1/4 tsp clove-cinnamon powder

1/2 tsp sugar

2 tbsp Coriander leaves

Salt 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. Finely chop  green beans using chopper

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

3. Cook it on low flame uncovered

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. Roll two thin puris, fill in the stuffing between them and seal thoroughly

11. Deep fry on low flame until golden brown
12. Serve hot with tamarind and/or green chutney. 

Lemon Rice

Though I am not much into rice, lately I have started liking this quick simple fix. Make it from scratch or use leftover rice, this is indeed delicious twist to regular 'Masala Rice'. I started making this kind of rice long ago just for a change from Masala Rice. Funny part is, then I did not know that it was called Lemon Rice. Then once I was talking to a South Indian friend enthusiastically about this new invention (!) and she did not react at all. Later I figured out it is quite common yet popular dish in South India.

The best thing I love about this dish is that it does not ask for any special ingredients or preparation other than soaking rice. After Dosa/Uttapam/Idli, now I have started liking this South Indian dish as well :). Ideally rice should be cooked first, but I like it better if it is cooked along with all other ingredients.

Serves 2-4

Preparation Time: 5 Minute

Cooking Time: 20 Minute

Ingredients

1 cup rice

2 tsp oil

1 dried red chili

1 tsp mustard seeds

Pinch of asafetida

12-15 curry leaves

1 tbsp cashew nuts

1 tbsp raw peanuts (I do not like, so I didn't use)

1 tsp chana dal

1 tsp udad dal

1-2 green chili, chopped

1/4 tsp turmeric powder

1 tbsp lemon juice or as per taste

Salt

For garnishing,

Coriander leaves

Grated coconut

Procedure

1. Soak rice for 1-2 hour and keep it aside

2. Heat oil in the pan, add red chili, when it pops, add mustard seeds and asafetida

3. Add curry leaves, chana dal and udad dal

4. When both dals turn light brown, add green chili, peanuts and cashew nuts

5. Add this mixture to soaked rice, add salt and turmeric powder

6. Cook rice covered with 2 cup of water on low flame

7. When rice is almost cooked, add lemon juice and mix well

8. Turn off the heat, garnish with grated coconut and coriander leaves

8. Serve hot

Veg. Shaam Savera

This fancy named curry is quite commonly served in Indian Restaurants. Being vegetarian, we have only few options in Entree so we end up ordering same dish quite often. I have always liked this dish but never thought of making it myself. 

During my recent trip to India, I watched Master Chef where Sanjeev Kapoor prepared this dish while all the contestants followed him at the same time. He made it look so simple yet delicious. Then other day I was thinking of using spinach in a way I had never used before. I specifically searched Sanjeev Kapoor's website for this recipe and adapted it to my taste. Basically, they are paneer stuffed spinach kofta dipped in tomato gravy. Instead I made   conventional onion-tomato gravy with a few variations. As none of us is a big fan of tomato, we both found our version better than restaurant.

Preparing Kofta is bit time consuming, but I made them in advance which saved me lot of time and energy. You just need to warm them up before dipping into gravy. With Roti/Rice/Paratha/Naan, they are simply mouth-watering.

Serves 4

Preparation Time: 45 Minute

Cooking Time: 45 Minute

Ingredients

For Kofta:

3-4 big handfuls of spinach

1/2 cup paneer

1/4 tsp cardamom

2 tsp oil

1 tsp cumin seeds

2 tsp green chili, finely chopped

1 tsp garlic, minced

4 tbsp gram flour

1/2 tsp turmeric powder

2 tbsp corn flour

Salt

Oil for deep frying

For Gravy:

2 large onions, sliced

3 large tomatos, diced

3 tsp oil

1 tsp Punjabi Curry Masala

1/2 garlic, minced

1 tbsp kasoori methi

1/4 tsp nutmeg
1/4 tsp cardamom
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp tomato paste
1 tsp butter

1 tbsp honey

1/4 cup heavy cream **

Salt

Coriander leaves for garnishing

** can be replaced with yogurt

Procedure

For Kofta:

1. Trim spinach leaves and add them to boiling water for 2-3 minute

2. Drain and refresh with cold water, squeeze to remove excess water

3. Roughly chop the leaves and keep them aside till they cool down completely

4. Add salt and cardamom to paneer, divide it into 12 balls

5. Heat oil in a pan, add cumin seeds, chili and garlic

6. Add gram flour and stir till it become light brown

7. Add salt, turmeric powder and spinach leaves

8. Cook this mixture uncovered till it becomes completely dry. Set aside to cool

9. Now take spinach mixture, flatten it on your palm, stuff paneer ball and roll it

10. Dissolve corn flour in water to make very thin batter (Like egg yolk)

11. Dip Kofta into corn flour and deep fry them until golden brown

For Gravy:

1. Saute sliced onions and diced tomatoes in 2tsp oil till onions are translucent and tomatoes become soft and juicy. 

2. Once cool down, grind them into a fine puree

3. Heat remaining 1 tsp oil, add curry masala, garlic, cardamom, nutmeg and kasoori methi. Cook for 2-3 minute

4. Add onion-tomato puree, salt, turmeric powder, chili powder, honey and tomato paste 

5. Add butter and heavy cream. Turn off the heat

6. Pour gravy into bowl, halve the Kofta and garnish with coriander leaves. Serve immediately

Kesar-Pista Kulfi

Finally I am back to my blog after indeed a long pause. Little over 3 months of vacation in India has made me a bit lazy as far as blogging goes. In fact, not only blogging, but luxurious treatment on dining table twice a day by mom has made me lazy cook too :) Either I am too tired to cook something new or too bored to plate and take a picture. But finally I made something that was motivational enough to compel me write. 

As a part of birthday celebration of two most important men in life - my brother and husband, I decided to make Kulfi at home. And circumstances could not be better. 'Coming soon' expiry dates on packets of milk powder and condensed milk were forcing me to use them :D 

I was prepared for flop-show but final dish came out just perfect! I am happy that now I have another quick fix in dessert category.

Makes 8 Kulfis

Preparation Time: 5 Minute 

Cooking Time: 45 Minute + cooling & freezing time 

Ingredients 

1 14 oz can of condensed milk (About 2 cup) 

5 cup whole mile 

1/2 cup milk powder 

1/2 tsp cardamom powder 

10-12 strands of saffron 

1/2 cup sliced pistachio 

Procedure 

1. Mix condensed milk, milk powder and milk 

2. Heat this mixture on low-medium flame in a thick-bottom pan 

3. Soak saffron in 1tsp warm milk 

4. Bring mixture to boil until it thickens, stirring continuously (It took about 40 minute) 

5. Turn off the heat and add saffron, pistachio and cardamom powder 

6. Let it cool down completely, fill kulfi molds and freeze until it become solid (For at least 4-6 hour) 

P.S. - I did not have kulfi molds so instead I used paper cups and surprising it became very easy to unmold using paring knife. Also, next time I am planning to use 4 cup milk + 1 cup heavy cream for rich and creamy texture.

Sev Khamani/ સેવ ખમણી

Here I am with another savory delicacy from Gujarat. Originated from 'The City of Food Lovers' - Surat, it is quite popular almost everywhere in Gujarat. Though Khaman is quite famous among Non-Gujarati as well, not many are aware about this variation. 

In this tasty recipe, Chana Dal is cooked into spicy, fluffy mixture and topped with sev - it is simply irresistible. Usually I would crush leftover Khaman into Khamani, but this time I tried to make it from scratch. The best part about this dish is, it hardly consumes any oil. Be it served in breakfast or snacks or even as a side dish, it is always a hit. 

Serves 4-6 
Preparation Time: 15 Minute + soaking time 
Cooking Time: 20-30 Minute

Ingredients 
2 cup chana dal 
2 tsp oil 
1 tsp mustard seeds 
1 tsp turmeric powder 
1 tsp coriander powder 
Pinch of asafetida 
10-15 curry leaves 
4-5 cloves of garlic, minced 
2 tsp green chili paste 
1 tsp ginger paste 
1/2 tsp sugar 
1 tsp lemon juice (or as per taste) 
Salt 
1 cup milk 

To serve, 
Sev (Approx 1 cup) 
Coriander leaves 
Pomegranate seeds (optional)

Procedure 
1. Soak chana dal for 5-6 hours and grind into coarse mixture 
2. Heat oil in a deep pan, add mustard seeds and asafetida 
3. Add curry leaves and chili-ginger-garlic paste and saute for about a minute 
4. Add chana dal mixture, turmeric powder, coriander powder and mix well 
5. Cook it uncovered on low flame until oil starts separating on the edge, stirring in between 
6. Add salt, lemon juice and sugar, mix well 
7. Gradually add milk and stir continuously until it becomes soft and fluffy (Use more milk if mixture is still dry) 
8. Turn off the heat, garnish with sev and coriander leaves and serve hot

Corn Panki

Corn Panki is Corn and Soji pancakes steamed between banana leaves. This quick, easy and healthy yet delicious fix is perfect for breakfast, brunch or even light supper. As I do not have banana leaves, instead of steaming I fried them on griddle with very little oil.

Long ago when I was looking for healthy recipes I came across this one. I exactly followed the recipe (which used only Soji and Plain Flour) but did not find the end product very appealing since it was not crispy. So I thought to add rice flour to have crispy Panki and also added more whole corn kernel to feel the corn in every bite. So here is my version of Corn Panki..

Make 8 6" Panki

Preparation Time: 15 Minute

Cooking Time: 30 Minute

Ingredients

1 cup rice flour

2 tsp oji

4 tsp plain flour

1.5 cup + 2 tbsp corn kernels

1 tsp green chili paste

1/2 tsp ginge paste

2 tbsp chopped coriander leaves

1/4 tsp roastd cumin powder

2 tsp curd

Salt

Oil for frying

Procedure

1. Mix all three flours and sieve them

2. Roughly chop 1.5 cup corn kernels using chopper and add to flour

3. Add remaining ingredients and mix well

4. Add water and mix well for thick consistent batter (like pancake)

5. Fry panki on griddle on both sides until crispy and light brown

6.Serve hot with curd/chutney