Suji Manda Pitha/ Semolina based sweet

Manda pitha is a delicately flavored, Oriya sweet. First time I ever tasted Manda pitha, was at Iti and Arun's place, couple of weeks back. Iti is an amazing cook, and everything coming out of her kitchen is bound to be perfect in every aspect, taste, flavor, texture, presentation etc. So I decided to take her recipe, as is, and not give any new twist to that (took a lot of self effort control though!!). And yes, it was indeed just the way it was meant to be. Well, that's what the food critiques at home had to say! ;) Super quick recipe.

You need:

Suji/ Semolina – 1 Cup (Fine variety)

Sugar – 2.5 Tbsp

Salt – ¾ tsp

Grated coconut – 1 Cup

Jaggery – ¾ cup (use sugar as substitute)

Cardamom powder – 1 tsp

Oil to deep fry

1. Bring 2 cups of water to a boil. Add salt and sugar to this.
2. Add semolina slowly, as you stir. This will avoid forming any lump.
3. Keep stirring till the semolina cooks and soaks all the water. This should look like a chapati dough and be very sticky. Once cool, using very little cold water knead this mixture really well, to form a smooth dough.
4. Preparing the stuffing - In a pan, add jaggery. Add a teaspoon of water and heat till the jaggery melts. Immediately add the shredded coconut and cardamom powder. Cook till the mixture dries up. Let it cool.
5. How to stuff - Now apply some water to your palm (to avoid dough sticking to your palm), roll approx. 3 tbsp of semolina mixture into a ball, flatten it to form a disc. Put a teaspoonful of the coconut jaggery filling in the centre, fold and roll in the edges to seal it completely. At this stage you will have a semolina ball with stuffing in the centre. Make sure surface is smooth all over and there is no chance of the filling coming out while deep frying. Press the ball gently to form a disc/ patti.
6. Deep fry the patties on medium high flame till golden brown.  

Chocolate Strawberry Martini

2 part absolut vanilla vodka
1 part Godiva Chocolate
4-5 fresh strawberries

Fill shaker with ice.
Muddle the fresh strawberries with the ingredients in the shaker. Shake well.
Cover rim of cocktail glass with cocoa sugar
Strain, garnish with strawberry slice



Mangalorean Fish Curry

 I ate a lot of this kind of fish curry with hot steamed rice during hostel days in Manipal. However   this curry is more popularly eaten with neer dosa in typical Mangalorean joints.

I remember this curry being super hot ( temperature and taste too) with prominent coconut, curry leaves and of course fish. Fish wasn't fried, but cooked in the gravy, which was quite thin.

I think the fish in this curry was Bhangda, but since we don't get same in US, Tilapia is a good substitute.

You need:

Oil

Methi/Fenugreek seeds (6 to 7)
Ajwain/Carom seeds (1/2 tsp)

Garlic (4 cloves)

Onion (4 medium, thinly sliced)

Coriander seeds (2 tbsp)

Cumin Seeds (1 tsp)

Curry Leaves (15/20)

Dry red chili (3 to 4)

Grated coconut (1.5 cups)

Ginger ( 1inch)

Fish (I used Tilapia)

Green Chili (2 nos)

Tamarind Concentrate / Extract

Process:

1. Marinate fish pieces with salt and turmeric for 15 mins, and shallow fry.
2. To make the base curry paste:
3. In the same oil, add methi, ajwain, 2 cloves of garlic and sauté for a minute on low flame
4. Add sliced onion (2 noose) and sauté for a minute
5. Add coriander seed, cumin seeds and fry a little more. Sauté till onions turn translucent.
6. Add curry leaves (10-12), dry red chili and 1.5 cups grated coconut. Sauté till you get nice aroma.
7. Blend this mixture with 2 inch ginger , garlic cloves (2), green chili (2) into a smooth paste. Add water if required to blend.
8. In 2 tbsp oil, add mustard seeds, curry leaves. Once they splutter, add remaining sliced onions. Once the onions are golden brown, add the base curry paste and fry till it leaves oil on the sides.
9. Add tamarind concentrate, salt and curry leaves (4 to 5), and water. Bring to a boil and let it cook for 5-6 mins.
10. Add fish. Cover and cook for 4-5 mins. Garnish with green chili and coriander. 

* I like eating this with hot steamed rice with lemon squeezed on top. A hint of extra salt also adds to the zing.

Aloo Kachori (Deep fried, potato stuffed in dough)

Perfect for breakfast, lunch, dinner, snack -  My 'all-time, any-time' favorite!

You need:

Wheat flour dough

Boiled potatoes – 4-5 medium size

Onion - 1 medium (fine chopped)

Ginger – 1 inch (fine chopped)

Garlic (optional) – 2-3 cloves (fine chopped)

Green chili – 1 no. (fine chopped)

Coriander seeds – 2 tsp

Coriander powder – ½ tsp

Red chili powder – ½ tsp

Green coriander leaves/ Cilantro

1. In a pan heat oil, add the coriander seeds and let it fry on low heat till it gets golden brown.
2. Now add the green chili, ginger and garlic. Fry for a minute.
3. Add the onion, salt, red chili powder. Fry for a minute.
4. Now add the coriander powder and fry for a min.
5. Add potatoes and fry till they become slightly golden brown.
6. Remove from heat and add coriander leaves/ cilantro. Mix well.
7. Once the mixture cools, its ready to be stuffed.
8. Make a small dough ball. Roll it to form a chapati of approx 4 inch diameter. Place 2 tbsp of potato filling in the centre and fold the ends together to from a potato filled dough ball. Flatten this dough ball using the palm of your hand. Roll it into a thick stuffed disc, making sure there is no opening anywhere.
9. Deep fry this kachori to golden brown.
10. Serve with creamy yogurt, and mint chutney.

*You can also makes this with maida/ all purpose flour.
**Stuff this kachori with green peas, mixed vegetables, spicy moong dal.  
***You can shallow fry instead of deep frying.
****Omit garlic if you want to avoid it.

Kheer /Rice sweet pudding:

Kheer is considered an essential dish in many Hindu and Muslim feasts and celebrations. It is prepared using milk, rice, ghee, and dry fruits (almonds, pistachios, Raisins) and sometimes flavored with saffron. While the dish is most often made with rice, but when made with vermicelli, its called Semiyan (sayviah).

While preparing kheer, the authentic, way requires a lot of patience, time and effort, but there is also a quick and simple way to do it, without compromising on the taste at all! I 'll tell you how. ;)

You need:

Fine quality basmati rice – 1 Cup

Cardamom – 4 pods

Cardamom powder – ½ tsp

Evaporated milk – 1 Can (big)

Sugar – ¾ cup (adjust as per taste)

Saffron – 4-5 Strands

Dry fruits – Almonds, Pistachios, Cashew nuts, Raisins

1. Pressure cook rice with 1 cup of milk, 1/2 cup of water and 4 pods of green cardamom. Rice should be pretty soft and moist. Now remove cardamom pods.
2. Now in a deep pan, boil 1 cup of milk with cardamom powder, and 2 strands of saffron.
3. Add the rice and being to a boil.
4. Add evaporated milk and sugar now.
5. Cook till you get the consistency of your choice.
6. Switch off heat and add all the dry fruits of your choice and remaining saffron.
7. Serve hot or chilled.

*You can omit the saffron and make just cardamom flavored kheer.

Palak Dal/ Lentil with Spinach

Tastes awesome with hot steamed rice or chapati with a dollop of butter on it.

You need:

Moong dal – ½ cup

Spinach – 4 cups ( may look a lot but shrinks quite a bit when cooked)

Green chilies – 2-3 nos

Ginger – 1.5 inch (1 inch fine chopped, ½ inch – juliennes)

Garlic – 2 tsps

Mustard – ½ tsp

Cumin seeds – ½ tsp

Coriander powder – 1 tsp

Turmeric – 1 tsp

1. Cook moong dal in sufficient water and turmeric.
2. In a pan, heat oil. Add mustard and cumin seeds and let them splutter. Add green chilies and fry. 
3. Remove only the chilies and keep aside. Add ginger, garlic and fry for a minute on low flame. 
4. Add coriander powder and sautee. Add spinach and cook for a minute.
5. Add cooked moong dal and salt to taste. Cover and cook for another 5 min. 
6. Temper with mustard seeds and ginger juliennes. Add the fried green chili on top. 

Beans Poriyal/ French beans with fresh coconut

A quick, simple stir fry veggie, yet so flavorful!

You need:

Beans – 250 grams (chopped very fine)

Mustard seeds – 1 tsp

Asafoetida – ¼ tsp

Whole dry red chili – 2 nos.

Fresh coconut – 4-5 Tbsp (grated)

Curry leaves

Lime juice – 1 tsp

Salt

1. Heat oil in a pan, add mustard seeds. Once it starts spluttering, add asafoetida and whole red chilies.
2. Add curry leaves, beans, salt. Fry for a minute. 
3. Add coconut and stir well. Cover and cook till done. 
4. Once beans is cooked, add the lime juice and mix well. Serve hot. 
5. Garnish with fresh coriander leaves. 

Dal Pancharatna/ Five lentil stew

This is a delightful recipe with 5 types of  lentils cooked together. Though there is no cream used in this preparation, dal turns out thick, rich and creamy in texture. Perfect thing to serve when you are inviting guests over.

You need:

1 Tbps each of Chana, Toor , Moong dal
1/2 Tbsp each of Masoor and Urad dal

Turmeric powder  – ½ tsp

Chili powder – ½ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Tomatoes – 1 no. (fine chopped)

Onions – 1 no. (fine chopped)

Fresh grated coconut - 2 Tbsp 

Ginger - 1" piece 

Garlic - 2-3 cloves ()

Green chilies – 2-3 no. 

Ghee – 1 Tbsp 

Cumin seeds – ¼ tsp

Mustard seeds – ¼ tsp

Curry leaves - 5-6 nos. 

Salt

1. Grind together coconut, ginger, garlic, green chillies into a smooth paste. Keep aside. 
2. Soak all dals in water for an hour. Cook them together in a pressure cooker with enough water and turmeric powder.
3. In a pan heat ghee, add cumin seeds, mustard seeds, and curry leaves.  
4. Once they begin to splutter, add fine chopped onions.
5. Once onions become translucent, add red chili, coriander powder and toast them a little. 
6. Add tomatoes and cook for 1 min.
7. Add the dal, ground mixture, salt and cook till raw smell of ginger, garlic is gone. Switch off the heat now. 
8. In very little oil/ghee, toast jeera and garam masala and add on top of the dal. Add green coriander and serve.

*Glossary

• Chana dal = Split bengal gram 
• Toor dal = Arhar , Pigeon Pea 
• Moong dal = Split green gram
• Masoor dal = Split red lentil 
• Urad dal = Split black lentil

White Chicken Korma

A classic, rich royal fare with a taste to die for. The key to this dish is the almonds and the yogurt. If you want a healthier version, you can certainly go with less oil, but my recommendation is to not reduce the amount of almonds and yogurt. You will lose the zing if you do that!

You need:
Chicken pieces (500 gm)

Yogurt (Curd) 1 cup

Grated Ginger 1/2 tsp

Garlic 3 cloves

Ground cumin

3 cardamoms, 1 inch cinnamon, few cloves

1 large onion chopped

2-3 green chilis

Ground almond 1/4 cup

Toasted almonds and fresh coriander for garnish

Water 1+1/2 cups

Salt to taste

1. Make a paste from the onions and chilis using a blender
2. Heat oil and saute the onion-chili paste for about 3-4 minutes
3. Add ginger, garlic and saute for 2 minutes
4. Add cinnamon, clove, cardamom, turmeric power and cook for 3-4 minutes
5. Add chicken pieces and cook till the chicken turns slightly brown
6. Add salt, black pepper powder and cumin powder, and cook for another 3-4 minutes
7. Add water, cover and cook for 10 minutes
8. Add ground almonds, constantly stirring as you add.
9. Wait 2 minutes and then add the yogurt (low heat and constant stirring required to avoid curdling)
10. Cook for 4-5 minutes, but dont boil the curry more.
11. Garnish with almond flakes and chooped coriander

Tequila Sunset

 

You need:

1 shot Tequila

1 shot black grape juice

2 shots cranberry juice

Mint leaf or Orange slice to garnish

Salt

Ice

Take a lot of crushed ice in a shaker. Add tequila, black grape juice and cranberry juice. Shake well.

Pour this cocktail in a salt rimmed glass.

Garnish with either mint leaf or an orange slice. I like to drop both in my drink.  

Ajwaini Hara Tikka

This is an extremely simple chicken starter that hardly takes any time to prepare and cook, but is amazing in terms of taste. If you are feeling lazy, but still want to treat your guests with some real restaurant like experience, go ahead and make this one and use skewers and mint chutney to make it complete!

Don't forget to dip the skewers in water so that they dont start burning in the oven :)

You need:

Chicken cut into bite size pieces

Yogurt (Curd) 1 cup

Cumin seed 1 tsp

Onion (NIgella) Seeds (called kalonji in hindi)

Garam Malasa 1 tsp

Ajwain (Caraway seeds) 1/2 tsp

Ginger/garlic paste

Chooped fried onions

Fresh Coriander and Mint paste (2 tsp)

Lemon juice 1 tsp

Red chili 1 tsp

Salt to taste

Chooped Coriander and green chillis for garnishing

1. Marinate chicken with all ingredients above for 30 minutes.
2. Pre-heat oven to 225C for 10 /15mins
3. Roast in oven for 25 mins, moving chicken periodically.
4. Garnish with tomato, coriander and green chilis

There it is - easy as hell, tasty as heaven..!!

Tandoori Gobhi (Baked Cauliflower in Tandoori Masala)

A very popular vegetarian appetizer in India. Quite simple and fool proof.

You need:

Cauliflower (Cut into big florets)

Yogurt

Tikka Masala

Lemon Juice

Ghee/ Oil

Pre-heat oven to 200 C for 10-15 min .

1) Whisk together yogurt, tikka masala, lemon juice and ghee in a bowl. Add cauliflower florets.

2) Now place them on a baking sheet lined with parchment paper (this not just stops the marinade from sticking to the base but also avoids cumbersome clean-up later). Bake for 10 min. Turn sides and bake for another 10 min.

3) Serve with mint chutney.

* Cut all florets into same size, to cook them evenly.

** Vary yogurt and masala proportion to make it tangy and spicy as per your choice.  

Shrimp Dim Sum / Momo/ Dumpling

I can have Dim Sums as my main course for lunch and dinner, day after day! I find the delicate flavors of dimsums so refreshing. Best of all, they are so healthy!!

You Need:

Shrimps/ Prawns (I used frozen cleaned, tails removed, de-shelled, semi-cooked) - 1 Cup

Scallions - 1/4 Cup

Coriander leaves/ Cilantro - 2 Tbsp

Garlic (very fine chopped) - 2 tsp

Dipping Sauce : Mix well 3 Tbsp of Soya sauce, 1 tsp of honey, 1tsp of finely chopped ginger and 1 tsp of sesame oil.

1) Blend half the shrimps/prawns in a blender till becomes all sticky and gooey.

2) Now to this, add the scallions, coriander leaves, and 2 tsp of dipping sauce. Give it a pulse. This is to get different textures. By now you should have gooey prawns + roughly chopped pieces of prawns in an aromatic mixture.

3) Add very fine chopped garlic cooked in 1Tbsp of oil on a very very low flame. Basically you are cutting the sharp taste of fresh garlic and adding only a nice garlicy aroma. Mix all this well .

4) Brush some water on one side of the wanton wrapper. On the same side put a teaspoonful of mixture and fold the wrapper to get a shape of a small cup/ pocket with flat base (so that it doesn't tilt while steaming) mouth open.

5) Steam the dim sums for 20 min.

There are a variety of ways to wrap dumplings. Pity I haven't yet taken any video/picture till now. Shall try taking a videos next time I make dim sums. Till then you can watch this video

* For a spicy dipping sauce, just blend whole red chilies, with garlic, lime juice and salt.

**Cooking time depends on the thickness of the wanton wraps and steamer too.

*** If you don't have ready made wanton wrapper, you can make a soft dough made of all purpose flour or maida, oil and water just like you make for chapati.

****You can use any steamer, idli maker. Just make sure, the surface is greased enough to avoid dumplings from sticking.

Semiyan / Fine Vermicelli in milk and cream

This delicately saffron flavored semiyan can be had either warm or cold, depending on how you like it. Since stuff like evaporated milk, condensed milk, pre-cut dry fruits are readily available in stores, this sweet dish is fairly simple and quick to make.

This recipe makes for 4 people. But if you have a sweet tooth (like me and all others in my family;) ), this will be good for only 2!

You need:

Very fine semiyan (crush it and one fistful is good for 1 person)

Ghee/ Oil - 1 tsp (ghee tastes better)

Milk - 1 cup

Green cardamom powder - 1 tsp

Sugar (3/4 cup or adjust as per taste)

Evaporated milk - 1 big can

Slivered almonds - 1/2 cup

Raisins - 1/4 cup

Saffron - 5-6 strands

1) Heat ghee in a pan and add 2 pods of green cardamom. Add Semiyan in ghee and roast on very low flame till it turns golden brown.

2) Add milk, cardamom powder, evaporated milk and cook for 4- 5min. Keep stirring.

3) Now add sugar and stir till you get a consistency that is shade thinner that what you usually prefer to eat. Switch off the flame immediately as semiyan thickens a little as it cools.

4) Immediately add the almonds, raisins and saffron and stir.

5) Garnish with almond or pistachios.

* Use sugar substitute for diabetics.

** Use low fat or fat free evaporated milk to make a low calorie dessert. But expect a difference in taste.

*** You can omit Saffron if you don't have any.

Matar/ Green peas Paratha (Indian bread stuffed with sweet green peas)

You need:

Wheat flour

Green peas - 500 grams (I use organic/ frozen baby sweet green peas)

Garlic - 5-6 cloves (finely grated)

Onion - 1/2 medium size (finely chopped)

Green chili - 2 (finely chopped)

Cumin seeds - 1/2 tsp

Coriander powder - 1tsp

Chili powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt

Garam Masala - Pinch

1) Heat a Tbsp of oil, add cumin seeds. Once it crackles, add the green chilies, garlic. Fry for a minute.

2) Now add onion, salt, turmeric. Once the onions get translucent, add coriander powder and red chili powder. Fry for a min

3) Now add the peas with 3 tbsp of water. Cover and cook till peas become totally mushy. You can also use a hand blender to make it into a coarse paste. But make sure some peas are still seen.

4) Now make dough using wheat flour and water.

5) Roll out the wheat flour balls to make a circle, keep one table spoon of the stuffing in the centre and fold from all sides to close and make a ball. Roll out the ball gently to make a round paratha.

6) On a got griddle, shallow fry with one tea spoon of oil (or cooking spray) till golden in colour.

7) Serve hot with some butter, yogurt and mint chutney.

* You can also use all purpose flour/ maida

** Deep frying a slightly smaller and thicker stuffed bread will make it a kachori.

*** Aloo dum goes well with this dish

Veg Dumplings/ Dim Sum/ Momos/ Shui Mai

You need:

For Dim Sum:

Wanton wrapper, dumpling wrapper (found in most stores/delis these days)

Grated Carrot – ½ Cup

Grated/Very fined chopped cabbage – ½ Cup

Fine chopped spring onions – ½ Cup

Fine chopped ginger – 1 tsp

Sesame oil – 2 tsp

Very finely chopped garlic sauteed in little oil on very low flame – 2 Tbsp

Thick soy sauce – 1 tsp

Pepper – 1 tsp

Dipping sauce:

Mix well 3 Tbsp of Soya sauce, 1 tsp of honey, 1tsp of finely chopped ginger and 1 tsp of sesame oil.

1) Mix all the ingredients above in a bowl. And try to use it immediately as the veggies tend to leave water after sometime and wilt a little.

2) Brush some water on one side of the wanton wrapper. On the same side put a teaspoonful of the mixture. Now seal the edges nicely.

3) Steam the dim sums for 20 min.

There are variety of ways to wrap dumplings. Pity I haven't yet taken any video till now. Shall try making a videos next time I make dim sums. Till then you can watch the following video : 

*If you don't have sesame oil, fry sesame seeds in some oil on very low head to incorporate flavor. Remove seeds and use oil.

** Can add mushrooms if you like them.

*** Cooking time depends on the thickness of the wanton wraps and steamer too.

**** If you don't have ready made wanton wrapper, you can make a soft dough made of all purpose flour or maida, oil and water just like you make for chapati.

Absolut Ruby Red Menta

Here's a real piece of gem of a cocktail, and a simple one too!
1 portion Absolut Ruby Red
1 portion Runny Honey
5 mint leaves
1 portion lime juice

Fill shaker with ice cubes, and ingredients above, shake well!

Pour into a salt-rimmed chilled martini/cocktail glass. Garnish with a mint leaf!
Enjoy!
For more Absolut drinks try www.absolut.com

Mirchi ka Salan

Not as spicy as it may sound. :). This recipe requires sufficient amount of oil, so you may want to restrict it to special occasions only.

Though making it in lesser amount of oil is possible, but be ready to compromise a little on the taste, since cooking thick paste of coconut, peanuts and sesame seeds does require oil. Another important thing is to follow the ratio of the ingredients as per the recipe as it is very very important. I have learnt it the hard way ;).

A great accompaniment for Biryani!

You need:

Bhavnagri Mirchi/ non spicy chillies/ Jalapenos

Peanuts – 100 grams

Dry grated coconut- 100 grams

Sesame seeds- 25 grams

Fenugreek seeds/Methi – ½ tsp

Fennel seeds/ Saunf – 1 tsp

Nigella seeds/ Kalaunji – ½ tsp

Cumin seeds / Jeera – 1 tsp

Mustard seeds – ½ tsp

Curry leaves – 15 approx

Ginger garlic paste – 2 tsp

Tamarind – 75 grams

Green chilli paste – 1 tsp

Onion – 3 no medium size (thinly sliced)

Cumin powder – 1tsp

Coriander powder - 1 tsp

Turmeric powder – ¾ tsp

Red chili powder – ½ tsp

Garam Masala – 2 pinch

1) Heat 4-5 tbsp of oil in a pan and fry onions till they turn slightly dark brown. Make sure you dont burn them as they will turn bitter otherwise. Keep it aside

2) Dry roast Peanuts, coconut and sesame seeds. Add the sesame seeds a little later as they roast faster than the other two. Now make a fine paste in a blender by adding some water.

3) In the same pan shallow fry the chilies (make a small slit on the chilies, like you do to make a pocket for filling, so that they dont burst in hot oil when you fry them) till they get ¾ cooked and switch off the heat.

4) In another pan heat 2-3 tbsp of oil and add methi, jeera, saunf, mustard and nigella seeds. Once they crackle, add curry leaves and quickly add the ginger garlic paste.

5) Once the ginger garlic paste starts giving a nice aroma, add green chili paste, fry it a little and then add the tamarind paste. Fry this for a minute.

6) Add the browned onions, cumin powder, coriander powder, turmeric and red chili powder. Stir all this well.

7) Now add the peanut, coconot and sesame seed paste. Stir fry till the mixture in the pan becomes dry and leaves oil from the sides. This indicates that the masala is cooked well.

8) Add water as per the consistency you want and bring to a boil. Add chilies and cook till done.

9) Now add 2 pinches of garam masala and stir. Mirchi ka salan is ready to eat!