Moong Dal Sandwich

We both love different experiments with sandwich. The other day I wanted to have sandwich provided stuff is not based on potatoes and I also did not have spinach or cheese to try palak-paneer sandwich. So I asked mom on the phone and she suggested me this recipe. I found it worth trying and here I am!

Makes 8 Sandwiches

Preparation Time: 30 Minute + soaking and cooling time

Cooking Time: 30 Minute

Ingredients

1 cup moong dal

1 medium onion

1 tbsp ginger chili paste

¼ tsp garam masala

¼ tsp clove-cinnamon powder

½ tsp mustard seeds

½ tsp sesame seeds

¼ tsp aamchur

½ tsp oil

Salt per taste

16 slices of bread

Butter, Green Chutney and ketchup to grill/serve

Procedure

1. Soak moong dal in warm water for about 2-4 hours

2. Wash dal and cook it with little water (Do not cook in completely, grains should remain separated and little hard). Let it cool down for some time

3. Heat oil in skillet, add mustard seeds and sesame seeds

4. Add chopped onions and cook until golden brown

5. Add onions to moong dal, add remaining spices

6. Grill the sandwich using butter and green chutney

7. Serve hot

I am happy that now I know one more variety in sandwiches :)

બટાકાવડા

I guess this must be the most commonly made ફરસાણ among Gujaratis. It is quite easy to make, ingredients are almost handy, does not require any pre-preparation and most of all, it tastes delicious. I had to make an appetizer for our New Year Eve get-together. I was out of town for few days and was due home same day afternoon. I just had couple of hours to make something quickly and what could be better option? We were the only Gujaratis in the group and hence these aloo-vadas turned out to be a big variety hit. I have been making them consistently good, but this time I tried to make with measurement, hence wanted to note down the recipe.

Yields 60-65 Vada

Preparation Time: 45 Minute

Cooking Time: 45 Minute

Ingredients

For Vada,

6 pc medium-large potatoes (about 2 Lb)

1 tsp lemon juice

¼ tsp aamchur

1 tbsp sugar

1 tsp garam masala

½ tsp clove-cinnamon powder

1 tsp cumin seeds

1 tsp sesame seeds

1 tsp fennel seeds

2 tbsp freshly chopped coriander leaves

2 tbsp freshly chopped mint leaves

1 tbsp chili paste

1 tsp ginger paste

1 tsp oil

Salt per taste

For Batter,

1.5 cup besan

1 tsp ajwain

Pinch of Soda

Salt per taste

Oil for frying

Procedure

1. Pressure cook/boil potatoes. Once cool down, mash them thoroughly

2. Heat oil in skillet, add cumin seeds, sesame seeds and fennel seeds, pour this mixture to mashed potatoes

3. Add remaining spices and mix well

4. In a separate bowl, mix besan with 1 cup water, add salt and ajwain. Stir well to make sure there are no lumps. When ready to fry, add soda

5. Divide potato mixture into small balls, dip each of them in besan batter and deep fry until golden brown

6. Serve hot with tamarind and/or green chutney

Cheese Patties

I am back after a temporary ‘Zombie’ state. Days were quite hectic and I did not get a chance to cook and/or post something new. I had to finish ricotta cheese and I had already used them in couple of Italian dishes. I was craving for something spicy and thought to mix cheese with potato and flour and then deep fry them. These patties turned out very delicious and filling. Now I have one more option for appetizers.

Makes about 18-20 small patties

Preparation Time: 20 Minute

Cooking Time: 30 Minute

Ingredients

1 cup ricotta cheese

1 medium potato, boiled and mashed

4 tbsp gram flour **

2 tbsp corn flour **

1 tbsp chili-ginger paste

1 tsp sesame seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 tbsp sugar

1 tsp aamchur

1 tsp oil

Salt

Oil for frying

** Adjust quantity to make crispy patties

Procedure

1. In a bowl mix ricotta cheese and mashed potato

2. Dry roast besan until it turns light golden brown

3. Add besan and corn flour to cheese mixture

4. Heat in skillet, add cumin, sesame and fennel seeds and pour them over cheese mixture

5. Add remaining dry ingredients and mix well

6. Divide mixture into small balls and pat them gently to give patty like shape

7. Deep fry patties on low flame until golden brown

8. Serve hot with tamarind and green chutney

Gajar ka Halwa

Neither I am a big fan of desserts nor can I make them perfect. As HE has got sweet tooth, I have managed to master a few of them and this is one among them. This is must in Winter Season. Warm Halwa in freezing cold is sheer bliss. The traditional recipe requires milk and khoya hence making cooking process lengthy and little tiresome. Instead, I started using condensed milk and now it’s easier and faster.

Yields 4-5 cup

Preparation Time: 1 Hr

Cooking Time: 30-40 Minute

Ingredients

3 LB carrots (I used 16-18 pc medium thin carrots)

1 cup ghee **

14 oz can of sweet condensed milk

15-20 pc raisins

15-20 cashew nuts

½ tsp cardamom powder

Sugar, if required

** Start with smaller quantity of ghee, add more if required after mixing carrots

Procedure

1. Grate carrots and keep them aside

2. Heat ghee in sauce pan and add grated carrots

3. Stir continuously until carrots are cooked and ghee starts leaving on the edge

4. Add condensed milk, raisins and cashew nuts

5. Stir constantly until milk evaporates and thick consistent mixture takes place

6. Add sugar, if required

7. Turn off the heat and sprinkle with cardamom powder

Enchilada

I had homemade Enchiladas prepared by a friend the very next day I arrived in US and I fell in love with Mexican Food

Makes 8 Enchiladas (10’)

Preparation Time: 30 Minute + soaking time

Cooking Time: 30 Minute

Ingredients

8 pc corn flour tortillas

1 cup rajma/Kidney Bean **

1 tsp olive oil

1 small onion, chopped

A can of medium enchilada sauce

¼ cup avocado salsa

1 cup Mexican blend cheese

2 tsp taco seasoning

Jalapeno and Olive Slices (Optional)

Salt and Pepper

Procedure

1. Soak beans for 6-8 hours and pressure cook them

2. Heat oil in skillet, add onions

3. When onions turn translucent, add taco seasoning, beans, half a can of sauce and ½ cup cheese

4. Stir it for couple of minute and turn off the heat when cheese is melted

5. Warm tortillas in microwave for 20 second

6. In a baking tray, spread each tortilla with Avocado Salsa, fill it with bean stuff and turn it into tight roll

7. Pour over remaining sauce and cheese

8. Top with olive and jalapeno slices

9. Bake it at 350 degree for about 12-15 minute or until cheese is melted