Diwali: Rava Mawa Laddoo

1 cup sooji/rava
1/3 cup coconut desiccated/ flakes
1/2 cup ghee roasted nuts and raisins
1/2- 3/4 cup fine sugar
1/4 cup ghee (warm/melted)
2-3 cardamom pod seeds crushed
1/3-1/2 cup warm milk

In a heavy bottom pan, heat up 1-2 Tbsp ghee and roast the rava for 7-8 minutes on low/med heat. Be careful not to let the rawa turn brown. Add the coconut and sugar. Mix well and roast for an additional 2-3 minutes.

In a shallow big bowl, add the rawa mixture, the dry fruits and the cardamom seeds. Mix well. Add 2-3 Tbsp of warm milk and mix well again till moist. Let cool gently but not completely.

Using greased palms, make small balls of the mixture. Add more warm milk if needed (if mixture is too crumbly)..

 

Store the laddoos in an airtight container or in the fridge for up to 1 week.

Mango Basundi

 

To serve 4-6 generously;

1/2 Gallon of full milk
1/2 Gallon of half and half
1/2- 1 cup of sugar depending on your taste
3-4 cardamom pods seeds crushed
1 tsp of Saffron blossomed in a Tbsp of warm milk
1 cup of chopped ripe mangoes (or 1 cup of mango pulp)
Your choice of dry fruits roasted in ghee for garnishing

 

In a steel heavy bottom pan, Add the milk and the half and half and bring to a boil on high heat. (Keep stirring)
Lower the heat and simmer till the milk reduces to a half quantity and slightly changes color. (Keep stirring)
This will take about an hour or more so please be patient and keep stirring to avoid the milk solids from sticking to the pan.
Add the cardamoms and the saffron. Mix well. (Keep stirring)
Add the sugar to taste and cook further till the milk reduces to a quarter quantity. Check for sugar. Remove from the stove. (Stir)
Bring to room temperature before adding the mango.
Garnish with the dry fruits. Serve warm or chilled (at least 4-5 hrs).

 

Hara Bhara Kale Upma

To serve 2:

1 cup semolina lightly roasted on low heat for 4-5 minutes. (Semolina should not change color)

1/4 cup green peas
1/2 cup Kale leaves chopped fine
1/2″ ginger root peeled and minced
1/4 cup of finely chopped onions
1 Tbsp of curry leaves
1 Tsp of mustards seeds
1/2 Tbsp Urad dal
1-2 green chillies chopped fine
2 Tbsp Vegetable oil
Salt to taste

Heat the oil for a couple of minutes. Add the mustard seeds and the urad dal to the oil. Let sputter till the dal is a nice golden brown. Add the onions, ginger, curry leaves and the Kale. Saute for 3-4 minutes till the onions turn translucent.

 

Add the peas and the water. Season with salt (about 2 tsp). Bring to a gentle boil.

 

Reduce the heat to a medium low. Slowly add the semolina and whisk the mixture gently.

 

The upma will start thickening up. It will then become almost like a ball.

Spicy idli upma breakfast!

Photo: Recycle Friday special! "Recycling" left over idlis for a spicy idli upma breakfast! Deets up on the blog soon! What's your favorite "recycle" recipe?

“Recycling” left over idlis for a spicy idli upma breakfast!

2 cups of crushed left over idlis (idlis should be cold when crushed into a chunky consistency)

1 small onion chopped fine
1 clove of garlic minced fine
1 Tsp mustard seeds
1 Tsp urad daal
1 green chilli chopped fine
1-2 sprigs of Curry leaves
1-2 Tbsps of fresh cilantro
Juice of 1 lemon
1 tsp turmeric powder
Salt, pepper and cayenne to taste

Saute’ onions and garlic for a 2-3 minutes on medium heat till they turn translucent. Add the mustard seeds and the urad daal and continue to saute’ till the daal turns golden brown.

Add the curry leaves and the chillies. Mix well. Add the idlis, turmeric and the seasonings. Mix well till the mixture turns a pale yellow. Add the lemon juice and toss well. Finish with fresh cilantro.

 

“Bread poha”

“Bread poha” made from leftover pieces of bread.

Laced with curry leaves, peanuts, green chilies and lemon juice.

photo 4

To serve 2-3 generously;

2-3 cups of left over bread (crust-less), chopped into small chunks.

1 small onion chopped fine

1 small tomato chopped fine

1-2 green chilies chopped fine

1-2 cloves of garlic minced

1/2″ ginger root, skin peeled and grated

1-2 Tbsp raw peanuts

1 tsp mustard seeds

1 sprig of curry leaves

1 Tbsp fresh cilantro leaves chopped

Juice of 1/2-1 lemon

1 tsp turmeric powder

1-2 tsp of curry powder

Salt and black pepper to taste

 

Roast peanuts on medium heat for 6-8 minutes till the raw smell goes away.

Roast peanuts on medium heat for 6-8 minutes in 1 Tbsp of OO  till the raw smell goes away.

 

 

Add the onions, curry leaves, mustard seeds and green chilies. Saute for 6-7 minutes till the onions caramelize.

Add the onions, tomatoes, curry leaves, mustard seeds and green chilies. Saute for 6-7 minutes till the onions caramelize.

 

Add the bread chunks. Toss well. Season with salt and pepper. Finish with fresh cilantro and a big squeeze of lemon.

Add the bread chunks.  Add the spices. Toss well. Season with salt and pepper. Finish with fresh cilantro and a big squeeze of lemon.

photo 4

Paranthas! (Griddle flatbreads)

Growing up in a North Indian “Punjabi” home, “Paranthas” (Griddle flatbreads) are what sweet tea is to the South here in the States. It is absolutely essential! Paranthas are nothing but Griddle flatbreads stuffed with a variety of fillings. Seasoned Vegetables, minced meats etc. The most traditional Parantha is a potato (aloo) or cauliflower (gobi). Below is my recipe for a fresh “Methi” Fenugreek parantha. I added some boiled potatoes to it to cut the bitterness of the greens out. You can also make these with Kale, Spinach, Collards etc. Enjoy!

Parantha

To serve 2-3;

 

1 cup of fresh Fenugreek leaves

1 medium potato boiled (peeled and mashed)

2 cloves of garlic minced

1 tsp roasted cumin seed powder

1 tsp turmeric powder

1 tsp coriander powder

Salt and pepper to taste

 

1-1/2 cup of whole wheat flour

3/4-1 cup of luke warm water

1 tsp ghee/oil

 

Oil/ ghee to cook the paranthas

 

Fresh "Methi" Fenugreek leaves; Washed, Drained, Chopped fine

Fresh “Methi” Fenugreek leaves; Washed, Drained, Chopped fine

Mix Methi with boiled potato and fresh minced garlic

Mix Methi with boiled potato and fresh minced garlic; Mash all the ingredients well.

Add the flour, oil and water. Season with Salt and pepper and knead into dough.

Add the flour, oil and water. Season with Salt and pepper and knead into dough. Use water sparingly as required. Kneading is key here to activate the gluten.

Make a hamburger patty almost and flatten it using the palm of your hands.

Make a hamburger patty almost and flatten it using the palm of your hands.

Roll the patty using dry flour.

Roll the patty using dry flour.

Cook on a non stick griddle/skillet on both sides to a nice golden brown. (3-4 min each side) with a tsp of oil/ghee.

Cook on a non stick griddle/skillet on both sides to a nice golden brown. (3-4 min each side) with a tsp of oil/ghee.

 

Enjoy hot with fresh yogurt, pickles and fruit jam (YES, It’s the best!!)

 

Pongal !

Happy Pongal, Happy Lohri and Happy Sankranti!

Growing up all over India exposed me to so many different types of festivals and culinary delights to go with them. One of my favorites growing up was the festival of Pongal. It is predominantly a harvest festival just like Lohri and Sankranti (which is celebrated primarily in Northern India). The festival of Pongal and the dish “Pongal” are unique to the Tamil cuisine and the state of Tamil Nadu in India. However, I have been told that some Tamilians in Sri Lanka also celebrate this occasion.

I was fortunate enough to be raised by parents who celebrated and partook in every local cultural event and festival and being married to a Tamilian, Pongal is an “adopted” festival for me. (Look at my posts on my other “adopted” festivals).

There are multiple kinds of the dish “Pongal”. My favorite is the sweet version or the “Sakkarai” Pongal. My husband is not a big fan so I made this instead. It’s a savory version called the “Ven” Pongal.

Hope you enjoy my version of “Ven” Pongal”.

Ven Pongal

Ven Pongal

 

1 Cup of Rice – rinsed and drained

1/2 Cup of Moong daal – rinsed and drained

2″ ginger root peeled and grated/minced

1-2 Bay leaf

2 Tsp cumin seeds

1 Tsp whole peppercorns

2 Tbsps vegetable oil/ghee

Salt and pepper to taste

5 cups of water (more depending upon the desired consistency)

 

Heat the ghee/oil on medium heat and add the cumin seeds. Let sputter. Add the ginger and mix well. Add the rice and daal and roast for about a couple of minutes to release the aroma.

Add the water, bay leaf and season with salt and pepper. Pressure cook for 15-18 minutes. Let the steam from the cooker be released naturally and don’t force open the cooker.

You can add more water and cook a bit more depending on your preference of the Pongal. Some people like it mushy and some like it a bit firm. I like mine like a risotto.

Pressure cook rice and lentils

Pressure cook rice and lentils

“Tadka”/ Seasonings to temper

1-2 Tsp mustard seeds

1 sprig of fresh “Kari”/ curry Leaves

2-3 Green chillies chopped (Optional)

2 Tbsp cashew pieces

2 Tbsp raisins (optional; I like them so I put them in this version)

2 Tbsp ghee

Salt and pepper to taste

 

Heat the ghee on medium heat and add the mustard seeds. Let sputter. Add the “Kari” leaves and the chillies. Mix well and be careful not to burn. Add the cashew pieces and the raisins on medium heat and brown a bit.

Be careful as the dry fruits may burn if you don’t watch over them. Add the Pongal in the mixture and heat through. Check for salt and pepper.

 

Mix the tadka with the Pongal

Mix the tadka with the Pongal

Serve hot with pickle if desired.