JODHPURI MIRCHI VADA

Jodhpur, known as Blue City of Rajasthan, is rich in cultural heritage.  The graceful palaces,  monuments and temples strewn throughout the city bring alive the historic grandeur of this city.  This city offers multiple shopping options but to the connoisseur of good food this city is a heaven.

One afternoon we had just a gourmet samosa and a glass of sweet lassi(butter milk) and that was a filling lunch. I have eaten samosas from the different parts of the world but Jodhpuri samosa was par excellence. One night we had a Rajasthani thali for dinner. There were at least twenty dishes in my thali(plate) and it was hard to tell which dish was better than the other.  

One dish which left my taste buds tingling for more was a Jodhpuri Mirchi Vada.  I am not too crazy about peppers or Pakoras (dumplings made of chickpea flour) but this Mirchi Vada was a combination of both, yet its heavenly taste is etched in my memory.

I knew I had to recreate that dish in my own home. So this afternoon I exactly did that.

My husband who often judges my dishes rather critically, said : Your Mirchi Vada is even better than the one we ate at Jodhpur.  That compliment has inspired me to share the recipe on my blog.

So let us create the magic of gourmet Mirchi Vada Jodhpuri style.

Ingredients:

10 or 12 banana peppers,  2 cups besan (chickpea flour), 1/2 tsp turmeric, 1/8 tsp hing(asafoetida), 1 tsp dry mint leaves powder, salt to taste and water as needed,  a pinch of baking soda.  Oil for deep frying.

For Stuffing:

3 medium potatoes, 1/8 tsp hing, 1/2 tsp cumin seeds,  1 tsp cooking oil, salt to taste and mix of spices and 1/2 tsp of amchoor powder(dry mango powder)

Mix of Spices: 

Dry roast and ground the following spices to be added to the stuffing.

1 tsp cumin seeds, 1 tsp fennel, 1 tbsp coriander seeds and two whole red peppers

Method:

Wash and dry peppers and slit them vertically. Take out the seeds and put them aside.

Make batter with besan, turmeric, hing, salt and mint leaves. Add water but make sure batter is not too thick or not too thin. Mix well and leave it covered for 15 minutes.

In the meanwhile, prepare the stuffing for the peppers.  Boil, peel and mash potatoes.  In a pan, heat oil, add cumin seeds and hing. Once crackling of cumin stops, add mashed potatoes, ground spices and salt. Mix them well. Sauté on medium heat. Once it is well blended, turn off the flame and add amchoor powder. Mix it. Let it cool off.

Stuff this mixture into the already slit peppers. 

Wisk the batter one more time and add a pinch of baking soda. Mix well. Heat the oil for deep frying. Now dip every pepper into this batter and put in the very hot oil for deep frying till they turn golden brown.  Take them out on a paper towel so that excess oil drains out. 

Enjoy hot with green chutney or ketchup.

MOTICHOOR LADDU

When I was young I was not crazy about laddus but Motichoor laddu was still a favourite.  Motichoor laddu is made from fine besan(chickpea flour) boondi which is cooked in oil or ghee.  It is served on Diwali or any other happy occasion.  Originally the laddu was popular only in North India but now it is cooked throughout South Asia.  

I was always happy buying laddu from the market till my grandson's love for laddu  inspired me to make this shiny orange round balls at home.  This kid, barely seven year old then, growing up in US was sitting in a family religious ceremony and gazing at the face of the priest who was reciting Sanskrit  shlokas.  His being so engrossed in the ceremony made me ask my nephew(his dad) if the kid understood everything priest was reciting. I could not control my laughter when my nephew said he is not concerned about the ceremony, his eyes are on the laddu  he will get as soon as the ceremony ends. 

The word Motichoor literally means crushed pearls. Originally associated with states like Rajasthan and Uttar Pradesh, these laddus can be stored even in the warm weather as they don't go bad without the refrigerator.  It is hard to say when it originated, but legends suggest that originally laddus  were invented for medicinal purpose by Sushruta, father of Indian medicine and surgery. Sesame seed laddu with a combination of jaggery and peanuts was given by Sushruta in the 4th  century B.C. as an antibiotic to treat his surgical patients.  If we go further down the history, sculptures and paintings of Hindu God Ganesha always shows a laddu in his one hand.

No matter when it evolved into its present form, laddu is associated with all things festive, marriages and births.

So let us make these laddus as festival season is fast approaching.

 Ingredients:

1 3/4 cup besan(chickpea flour), 1/4 cup sooji(semolina), 2 cups sugar, 1 cup water, 1/2 tsp orange edible colour,  1/4 tsp cardamom seed powder, 1 tbsp magaz (melon seeds), ghee or oil for deep frying.  ( if you fry laddu in ghee they taste better), some almonds or pistachio for decoration.

Method: 

Make a smooth flowing batter with besan and sooji. Whisk it so there are no lumps. Leave it aside for ten minutes. Sooji tends to thicken the batter so you may add some more water so that it remains a flowing batter. Add 1/4 tsp of orange colour to it.

Heat ghee in a pan. It should be very hot but when you are ready to fry, reduce the flame to medium.

Take a fine perforated ladle but you need another normal ladle for taking out the fried boondi. Now take a large spoon and pour the batter through the fine perforated ladle into the hot ghee. Shake the fine ladle a bit so all the batter falls into the ghee. Now take normal ladle and take out the boondi in 45 seconds to one minute on a paper towel so that excess ghee drains out.

This is a very important step because if boondi is fried little longer, it will become too crispy and then laddu won't come out soft.

Once you finish making the boondi with the whole batter, make sugar syrup. Add two cups of sugar into one cup of water. Boil it till sugar dissolves completely. Add 1/4 tsp of food colour after turning the flame off.

Dry roast magaz and keep them aside.  Cut some almonds or pistachio into small pieces.

Once the ghee from the boondi drains out, mix this boondi in the sugar syrup and cook it on the medium to high flame so that all water evaporates. Keep stirring and crushing the boondi in the sugar syrup. Mix magaz and cardamom powder in the dry and semi cool sugary boondi.

Apply some oil or water on your palms and take a tbsp of mixture at a time and shape into a round ball.

Once all laddus set into shape in the plate decorate with almond or pistachio slices.

Enjoy with family and friends.

CARAMEL CUSTARD PUDDING WITHOUT EGGS

Other day I went to my friend's home and got introduced to 'ready to make' packet of caramel custard pudding.  In fact, she gave me one packet to try at home.   My pudding was made in a jiffy and turned out to be delicious.   I must confess I had not tasted caramel custard before. I had this weird impression that caramel custard smells like raw eggs. Not really a baseless bias as strict culinary definition of custard is eggs and milk mixed and baked or stirred over low to medium heat until thickened.

The ancient Romans understood the binding capacity of eggs; they were the first to cook them with milk and honey into various custard like dishes.  When the Arabs brought cane sugar to southern Italy, France and Spain, they also brought their love of dessert custard.  Over the years, custard was used in pies, pastries and  sauces in Britain and other European countries and even countries and cultures influenced by them.

In the 19th century America availability of arrowroot, topioca and potato flour were used to give a pleasant smooth look to puddings.  The introduction of cornstarch in 1842 in New Jersey, USA, changed the custard pudding scenario for the better.  In 1844 in England, a pharmacist named Alfred Bird devised custard powder, a flavoured starch mix, for his wife who was fond of custard but was allergic to eggs.  Thus took the birth of modern day custard.  Even to this day Bird custard is a well recognised name brand.

 Indeed, I cooked the caramel custard pudding from the packet but I am one of those cooks who is never satisfied unless I try a dish from scratch.  Somehow I wanted to make this dessert without eggs.  So I started to make the same pudding with yogurt, milk and condensed milk and result was pretty good. I gave myself 98 percent marks when my self appointed food critique husband said this caramel pudding is even better than the boxed pudding you made other day. 

Here is the recipe for CARAMEL CUSTARD PUDDING.

Ingredients:

1 cup cold milk, 1 cup plain yogurt, 1 cup condensed milk, 3 tsp custard powder, 10 -15 drops of vanilla essence, 1 cup of white sugar.

Method:

Take one cup of white sugar in a non stick pan. On medium heat cook this sugar by adding just two drops of water. When sugar melts and turns light brown, pour it in a pie mould.   Mix custard powder into 1/4 cup of cold milk.  Mix rest of the cold milk, yogurt, condensed milk, vanilla essence.   Now this mixture and custard and milk mixture should be well blended together.  Pour this in the same mould over the carmelized sugar.  Steam this pudding for 15 minutes.  Steam will harden it. After steaming, let it cool off for five ten minutes and put it in the refrigerator. Enjoy this yummy dessert. 

PANEER AND MAKHANA CURRY

Paneer dishes are generally favorite of young and old.  This is one ingredient which can be cooked in varied ways to satisfy the taste buds.  I made paneer and Makhana(Fox Nut) curry.  Traditionally this curry is very rich and heavy but I have skipped heavy cream and milk to make it less sinful.  Best part is I have not compromised the taste of this dish.  I cooked this for a get together and guests complemented me for the authentic taste of this gourmet dish.

Paneer is a fresh cheese commonly used in the cuisine of South Asia, especially in India, Iran, Nepal, Bangladesh and Pakistan.  The word "paneer" is of Persian origin.  The origin of paneer is a debatable issue.

Vedic literature refers to a substance that is interpreted by some authors as a form of paneer.  Based on texts like Charaka  Samhita, BN Mathur wrote that the earliest evidence of milk being turned into paneer can be traced to 75-300 CE.  Another theory is Paneer was introduced to India by Afghan and Iranian travelers.

It is believed that Portuguese introduced the technique of breaking milk with lemon or vinegar to Bengal in the 17th century. That explains why paneer or Chhena sweets originated in Bengal.

No matter when and where did it originate, Paneer is the most popular ingredient in the dishes cooked in North India.  So much so most international fast food restaurants in India offer paneer.  McDonald, Pizza Hut, Subway, Domino's and even Taco Bell have paneer in some form in their menu.

So here is my version of Paneer Makhana curry.

Ingredients:

2 big onions chopped finely, 1" long piece of ginger grated, 5 cloves of garlic crushed, 250 grams of cheese(cut into small cubes and pan fried), 2 cups of Makhana (fox nut), 3 large tomatoes, 1/4 cup ketchup, 1 tbsp khuskhus(poppy seeds), 1/2 tsp turmeric, 1/4 tsp black pepper, 1/4 tsp red pepper, 1/2 tsp dried mint leaves, 1/2 cup cashew halves, 1 tsp coriander powder, 1 tsp Garam masala, salt to taste, 2 tbsp yogurt(Dahi), 1 1/2 tbsp cooking oil.

Method:

Heat oil in a pan and add onion, garlic and ginger till they turn light brown. 

Turn off the flame and let the mixture come to room temperature.

In another pan roast Makhanas without any oil till they turn crunchy.

Soak khuskhus in 1/4 cup of water. After an hour grind this into a paste.

In a food processor grind onion, ginger and garlic mix with tomatoes.

Put this paste back in the same pan and cook on medium flame for five minutes. Add turmeric and black pepper to this and cook another minute.

Now add  khuskhus paste and cook for another three minutes stirring continuously.

Add yogurt, salt, red pepper, coriander powder, roasted Makhana and add one and a half cup of water.

Simmer it till everything is well blended and Makhana turn soft.  Now add fried cheese cubes and let it simmer for a few minutes.

Add cashews and Garam masala and sprinkle mint powder..

Cook on slow flame, while covered, for another minute.

Turn off the flame.

Serve hot with Nan or parantha.

TORTILLA SOUP: MEAL IN ITSELF

On a cold wintery evening when you wrap your hands around the bowl of hot soup, it not only warms up your hands but your heart too.  Like Louise P. DeGouy, Waldorf-Astoria chef, wrote about soup:

"It breathes reassurance, it offers consolation; after a weary day it promotes sociability... There is nothing like a bowl of hot soup, it's a wisp of aromatic steam teasing the nostrils into quivering anticipation."

The evidence of the existence of soup can be traced back to about 20,000 BC. Boiling was not a common cooking technique until the invention of waterproof containers, which probably came in the form of clay vessels.

Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are available in the market.  All you have to do is to add water and give it a boil.

Mostly soup is taken as a prelude to what is coming next, but there are soups which are complete meal.  All you need is some crackers or not even that to fill you up.  One such soup is Tortilla Soup which is very flavorful and filling. 

Tortilla soup is generally made with black beans and corn but if you don't have black beans you may use black eyed beans(lobhia beans). If you like to eat salsa and tortilla chips, you will love this soup as you get both in this bowl of soup.  This soup has fiber and protein and is low in fat. It is healthy to eat and easy to cook. 

Ingredients:

2 tbsp cooking oil, 1 medium onion chopped finely, 3 cloves garlic minced, 1 small green bell pepper diced, 1 small red bell pepper diced, 2 medium tomatoes chopped finely, salt a pinch,

1 tsp cumin seeds, 1/2 tsp red pepper powder,  1/2 cup salsa, 2 cups vegetable broth, 2 cups water, 1 cup  black beans or black eyed beans boiled in salt water but drained, 1 cup whole kernel corn boiled in salt water but drained, 1 cup tortilla chips, 1 medium lemon, 1 tbsp ketchup, 1/4 cup grated white cheddar cheese.

Method:

Heat oil in a large pan. Add onion, garlic and a pinch of salt. Sauté till onion turn translucent.

Add green and red peppers and cook for 5 minutes, stirring often.

Add cumin and red pepper powder and stir.  Add broth and water and let it boil. 

After a boil let it simmer for 10 minutes. 

Now add salsa, ketchup, beans and corn and let it simmer for another 15 minutes.

Before serving squeeze lemon juice in the pot.

In every soup cup, put some tortilla chips and garnish with little cheddar cheese.

 NOTE: You don't have to buy salsa from the store. The recipe of tomato salsa is given in my blog of January 9, 2012.  You can make salsa even a day or two in advance.

CHOCOLATE AND STRAWBERRIES DESSERT

"Wanna be always Happy?  Always carry some chocolate with you. ". -- Pablo

With Valentine Day around the corner, a chocolate dessert can be a perfect dish for special someone or even for your next get together. Chocolate, especially dark chocolate, is not just delicious food it has innumerable health benefits. It lowers cholesterol, prevents memory decline, lowers heart disease risk and it is full of anti oxidants.  So what is there not to like about chocolate.

Last week I bought some strawberries which turned out to be more tart than I expected. Worse is they seemed nice and ripe on the top but when I opened the package, many of them were rotten. I could not waste the good ones so I washed them, cut into small pieces and cooked them with some sugar in order to preserve for a day or so.   That is when it dawned on me to come up with dark chocolate and strawberries combo dessert   This dessert can be made in a jiffy and it does not require any baking.

Ingredients:

 1 cup grated dark baking chocolate. 1/2 cup strawberries, 15 Marie low fat biscuits or any kind of less sweet biscuits, 1/4 cup milk, a few colourful m&ms to decorate 

 Method:  

Cut strawberries into small pieces put three tsp sugar and cook them. When strawberries turn soft and a bit syrupy, turn off the flame. Let it cool off

In a mixer make powder of biscuits. 

In the double boiler melt the dark chocolate. When it gets melted, add milk and stir well. Now add powdered biscuits to the chocolate mix and stir vigorously till everything blends well.

Pour this in a pie dish. Put in the refrigerator for 10 - 15 minutes. 

When it turns a bit hard, pour cooked strawberries in a circle or any other pattern of your choice. Put in the freezer. Ten minutes  before eating  or serving take the dessert out of freezer and decorate with colourful M&Ms. Enjoy.

GREEK LEMON PILAF

This past Christmas Eve, my niece invited family for a party at her home with Greek theme. It was a pot luck party, which means everyone was supposed to make one or two Greek or Mediterranean dishes. I was to make hummus and Greek lemon Pilaf.  As I knew how to make  South Indian style lemon rice, I was not too nervous cooking Greek lemon pilaf for the first time.

Pilaf is a rice dish that starts like risotto where garlic and onion are sautéed in olive oil, then rice grains are stirred in it until they turn translucent with the oil. It is then that protein is added in the form of either chicken broth or vegetable broth.  Cooking rice in a pilaf way transforms plain rice into a flavourful gourmet dish.  There are many rice dishes around the world which are cooked this way:  Right from classic Italian Risotto, to Spanish Paella, to Biryanis of Indian subcontinent and Pilaf variations of Middle East.

Pilaf has very interesting history.  The English term Pilaf is borrowed from the Turkish  Pilav which in turn comes from Persian Polow, Hindi Pulao, from Sanskrit Pulaka which is Dravidian in origin.  The ancient Hindu Epic, Mahabharata mentions rice and meat cooked together and the word pulao or pallao is used to refer to this dish.

Pilaf was known to have been served to Alexander the Great at a royal banquet after his victory over Markanda, modern Samarkand.  It is believed that soldiers from Alexander's army brought the preparation of pilaf back to Macedonia after which it spread throughout Ancient Greece.

Over the period, Pilaf or Pilau became a standard fare in the Middle East with some variations and innovations by Persians, Arabs, Turks and Armenians.  It was introduced to Israel by Persian Jews.

In modern times, Pilaf has become part of cuisine of the world. Let us start our preparation of Greek Lemon Pilaf here.

Ingredients:

2 cups white rice(either long grain or basmati), 2 tbsp olive oil, 3 medium size garlic cloves peeled and crushed, 1 large onion finely chopped, 2 cups chicken or vegetable broth, 1 1/2 cups water, 1/2 cup freshly squeezed lemon juice, 1 tsp lemon zest,  1/2 cup finely chopped fresh parsley, 4 tbsp mixture of dry basil, dill, chives, mint powder and oregano, salt and pepper to taste.

Method:

Heat oil over medium heat in a large pan. 

Add garlic and onion.  Cook for five minutes on low flame.

Add washed rice and stir until rice turns translucent with oil.

Add broth and water.  Place lid on.

Once it reaches boiling point, lower the flame and let it simmer for 12 minutes.

Turn off flame and let it stay for 4 to 5 minutes.

Now mix lemon juice, lemon zest, fresh and dry spices, salt and pepper into this cooked rice.  Mix it well. Serve warm or on room temperature.

NOTE:  You may add lemon juice with broth and water at the time of cooking.  If you prefer fresh lemony flavour you may add lemon juice once rice is cooked. It is all up to you.