SPINACH & ONION CHUTNEY

Pickles and chutneys make our meal complete. We have varieties of them in the Indian Cuisine and there is no end to new innovations. I made this tangy spinach and onion chutney. Tastes really good.

Ingredients:
Spinach ....       1 cup (chopped)
Coriander leaves ..   1/2 cup
Onion .............. 1 medium ( sliced)
Garlic .......... 1 tbsp (crushed)
Green chillies .. 2-3 ( as per your taste)
Cumin seeds .... 1 tbsp
Turmeric powder .. 1/8 tsp
Asafoetida ............. a pinch
Tamarind .............. 1 small piece (marble sized)
Salt .................. to taste
Oil .................3-4 tbsps

Method:
1. Heat oil in a pan. Add the cumin seeds. Don't let them become too brown.
2. Add the asafoetida, onion and garlic. Saute for a minute or two.
3. Now tip in the spinach, coriander leaves and green chillies.
4. Add the salt,turmeric powder and  tamarind piece ( remove the seeds if any)
5. Mix and simmer for a while, stirring it occasionally.
6. Let it cool. Grind it in a mixer.

It stays good for a longer time if you add more oil to it.

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MISAL PAV

Misal pav is a popular street food of Mumbai.. In the interiors of Maharashtra it is made really hot and spicy with a variation in masalas. Kolhapuri Misal Pav is very famous and the most spiciest. Misal in its original form is prepared using onion, ginger, garlic and other spices. It has two parts, a thick curry of matki called "Usal" which has less water content and a watery and spicy "cut" or "bite". Usually people mix these two according to their taste and requirement. In most restaurants which serve misal-pav, usal and cut are served together. Cool buttermilk / chaas / lassi is usually served along with this dish. Its sweeter version is famously known as Brahman Misal.
Some people also make USAL with fresh peas, dry white peas, kala chana .. I am using dry soya beans. We do not get the Indian lentils in Brazil.

Information source - Wikipedia

For Usal

Matki (moth beans) ... 1 cup (soaked overnight) I used Soya instead.

Boil them with salt, drain and set aside. They should be cooked well but not mushy.

 For Wet Masala :

Fry 2 cups onion to golden colour, add 1 tsp each of ginger garlic paste and one tomato.add a little water to cook. Cool it and grind to paste. ( Will be used for Ussal and Rassa )

Spices Needed:

Mustard seeds ... 1 tsp

Asafoetida ....... a pinch

Turmeric powder .. 1/2 tsp

Red chilli powder ... 1 tsp ( as hot as you like it)

Kolhapuri Masala .... 2 tsps See Recipe -HERE

Sugar or Jaggery ..... 1 tsp

Curry leaves ..... 1 sprig

Salt to taste 

Oil ..... 2-3 tbsps

In a pan heat oil and add  the mustard seeds and asafoetida. When they crackle, add the curry leaves and reduce the flame. Add all the dry spice powders and the wet masala paste.( Set aside little for Rassa / Katt (spicy thin curry). Saute and add the boiled matki or any beans that you are using. Add enough water ( as per your preference of the consistency of the gravy) Kolhapuri masala, sugar or jaggery. Check the salt.Cook for a minute so that the spices are incorporated with the matki beans.

In case you don't have Kolhapuri Masala you can use Garam Masala.

For Rassa / Cut / Katt ( The spicy thin gravy )

Wet masala that we had saved for this.(2 tbsps)

Mustard seeds 1 tsp

Asafoetida .. a pinch

Turmeric powder ... 1/4 tsp

Red chilli powder .... 1/2 tsp ( add more or less as you like it )

Kolhapuri Masala or Garam Masala ... 1 tsp .. See recipe - HERE

Tamarind pulp ... 203 tbsps

Salt .. to taste

Oil ...... 3-4 tbsps ( This is usually made with more oil )

In a pan, heat oil and add the mustard seeds and asafoetida. When the seeds crackle, reduce the flame and add the dry spice powders and the wet masala. saute and add the tamarind pulp and salt. Add enough water for the gravy and boil for a few minutes.

For the topping or garnishing:

Farsan / Sev ( Indian Savoury )

Finely chopped onion and coriander leaves.

You may also add roasted peanuts or  boiled potatoes - (optional)

I have replaced the Farsan with Thin Potato sticks as we don't get it here.

How to Serve MISAL PAV

You need Pav Bread

In a deep bowl take some USAL spread some onion and coriander, pour a little RASSA and garnish with Farsan or Sev. Serve immediately with Pav Bread.

Kolhapuri Masala Recipe  .. see   HERE

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PASTEL

This is a very popular street food of Brazil. Pasta dough is stuffed with various fillings, veg and non veg. and deep fried. Sugarcane juice is served as an accompaniment with this snack. This dough is available here in the supermarkets. It is the same recipe as pasta dough so you can easily try it out at home too..

For the dough:
Flour ... 1 cup
Olive oil .. 1 tbsp
Water ..... as needed.
( Those who eat egg can add 1 egg to it )
 Knead the dough and rest it for 1 hour wrapped in a plastic paper.

(I have used the ready dough that we get here..)

For the Filling :
Cheese ... grated
Tomato slices
Basil .... fresh or dried
Oil ... to fry

Method:
1. Roll out the dough into rectangular shape.
2.Place the filling on one half of the rolled dough, wet the edges and fold the other half over it pressenf the edges with your fingers to seal them.
3. Deep fry and serve them immediately.

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KESAR ELAICHI SHRIKHAND

This is a Gujarati delicacy which can be made in varied flavours. My personal favourite is  kesar elaichi. As kids we used to relish it with tiny poories that mom made for us. It is such a simple dessert but when I tried my hand at it for the first time after I got married, it never turned out as creamy as mom's. I knew I was going wrong somewhere. The tip I got from her was to hang the curd for at least 8 hours, preferably overnight to get the thick hung curd.. Make sure that if you are making any other flavours like mango, strawberry the pulp has to be very thick and not watery.

Ingredients:
Hung curd ... 1 cup
( made from 2-3 cups of yogurt depending on its consistency )
Icing sugar ....... 3-4 tbsps.
(sugar also has to be adjusted as per your preference and also how sour the yogurt is )
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing.

Method:
1. Hang the yogurt in a muslin cloth for minimum 8 hours or over night to make the hung curd.
2. Take the thick hung curd in a bowl and add the cardamom powder and saffron.
3. Whisk it and add sugar little by little while doing this.
4. Spoon it into the serving bowl and garnish with sliced pistachios and a little saffron.
Refrigerate and serve chilled.

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APPLE & KIWI HALWA

This month I am paired with Archana Ramachandran in the Potluck Party hosted by Jagruti. This is a fruity sweet and tangy halwa made with apples and kiwis from her blog Tangy Minds Very easy to make and definitely a kid's delight !

Ingredients:
Apples .... 2
Kiwis ..... 2
Sugar ..... 1/2 cup ( you can increase or reduce the quantity according to your taste )
Cardamom powder ..1/4 tsp
Ghee .... 2-3 tbsps
Nuts ... for garnishing ( you can use cashews / pistachios / almonds )

Method:
1. Peel and grate the apples.
2. Peel the kiwis and remove the seedy part (core). Grind them in a mixie.
3. Heat 2 tbsps ghee and saute the fruits together until the liquid dries up.
4. Add the sugar and cardamom powder and keep stirring until the halwa is thick and gets a shine.
5. Garnish with nuts.
You can serve it in a dish or set it in a mould and turn it upside down and then garnish with nuts.

                                      Potluck Party Event @ Jagruti's Cooking Odyssey

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BEEHA / BEA PATATA DAAG MEIN

Beeha / bea  ( lotus stem / kamal kakdi ) is one of the delicacy in the Sindhi Cuisine. We have a variety of preparations with this vegetable like daag wari bhaji, seyala bhaji, palak mei beeha, beeha ji tikki, beeha ja pakora. Thin boiled slices can also be relished with mint chutney. When in season we add it to almost all the curries and meats.Cleaning this is the toughest part because it is covered with mud and kept fresh by sprinkling water over it. We have to wash it very well before using. Scrape the outer skin and cut into slanting slices. This way it will not be very hairy when you bite it.

Ingredients:
Beeha ...... 1 stem ( 10 - 12 slices)
Potatoes .. 2-3
Onions .... 2
tomato .... 1
Green chillies .. 1-2
Garlic .......... 1 tsp
Ginger ....... 1 tsp
Turmeric powder .. 1/2 tsp
Coriander powder .. 1 tsp
Cumin powder ... 1 tsp
Red chilli powder .... 1/4 tsp ( or as per your liking)
Coriander leaves ... handful
Salt ... to taste
Oil ..... 4-5 tbsps

Method:
1. Wash and scrape the outer skin of the lotus stem. Cut into thin slanting slices.
2. Boil them adding a little salt, preferably in a pressure cooker.
3. Peel the potatoes and cut them into chunks.
4. Heat oil in a pan and fry the onion to brown colour. Add ginger, garlic, tomato and green chilli with one cup water and simmer to cook.
5. Mash it using a masher or hand grinder.
6. Tip in the potatoes, salt and the spice powders. Bhuno it for a minute and add enough water to cook the potatoes.
7. When the potatoes are half done, add the boiled lotus stem slices and the coriander leaves.
8. Simmer until done. The quantity of water depends on the gravy of your preference.

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BEANS PARATHAS

Paratha is one such dish where we can use any filling and relish it with pickle and dahi. I had some beans paruppu usili left over and used it as a stuffing. The parathas tasted awesome.

Ingredients:
Wheat flour ... 2 cups (or as needed)
Salt ....... to taste
Oil .... 2 tbsps for the dough and more for making parathas.

Mix the salt and oil with the flour and knead to a soft dough.

For the filling:

Beans Paruppu Usili .. See the recipe - HERE 

Beans Poriyal - See recipe HERE

OR

Cut the beans very finely, boil it with salt. Drain the water. Add roasted chana dal powder ( Putani powder) and dry spice powders. Mix well and use as a stuffing for the parathas.

Roll out the parathas with the filling and roast them on the hot griddle spooning a little oil or ghee to make them crisp.
Serve hot with curd and pickle.

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URAD VADI PULAO / VARYUN JO PULAO

Vadis are sun dried lentil cakes like mangodis. Sindhi vadis are made with urad dal.  We can use them to make curries along with other vegetables. Varyun jo Pulao is a very traditional Sindhi rice preparation. with urad dal vadis.

Ingredients:
Basmati Rice ... 2 cups (or as needed)
Vadis ............  6-7
Onions ........ 2 (sliced)
Ginger ....... 1 tsp  (grated)
Garlic ....... 1 tsp (crushed)
Tomato .... 1
Green chillies ... 2-3
Turmeric powder .. 1/4 tsp
Coriander powder ... 1/2 tsp
Red chilli powder ... 1/4 tsp

Whole Spices for Pulao:
Green cardamoms ... 3-4
Cinnamon stick ..... 1 inch piece
Bay leaf ............. 1-2
Aniseeds / saunf ... 1 tsp
Cloves ... 3-4
Black pepper corns ... few
Cumin seeds ..... 1 tsp

For tempering:
Kummel seeds or Shahjeera ... 1 tsp
Oil ... as needed

Method:
1. Heat about 2 tbsps oil in a pan. Add the sliced onions and fry until golden brown in colour.
2. Add the ginger garlic, green chillies and tomato with one cup water and simmer to cook.
3. Mash the cooked onions using a masher or hand grinder.
4. In a pressure cooker, heat 2 tbsps of oil saute the urad vadis turning them to fry uniformly.
5. Add half the quantity of the fried and mashed onion paste. Add the turmeric powder, red chilli powder, coriander powder and salt. Add 2 cups water and pressure cook the vadis. These vadis take longer to cook so I use the pressure cooker.
6. Let out the steam and open to check if the vadis are done.
7. Wash and soak the rice.
8. In a heavy bottomed pan heat 2 tbsps oil and add the whole spices mentioned in the list. If you want you can crush them lightly before adding.
9. Add the remaining onion paste and saute. Add salt.
10. If there is any gravy in the vadis then remove the vadis and use the gravy also for the pulao.
11. Add double measure of water ( including the gravy taken from vadis)
12. add the rice to  it and once it starts to boil, reduce the flame and cook until 3/4 th dome.
13. Now carefully mix the vadis.
14. Heat a liitle oil. Sprinkle the kummel seeds on top of the rice and pour hot oil over it.
15. Keep it for dum with the lid covered tightly preferably the pot should be kept on a griddle (low flame) for 3-5 minutes.
Serve it carefully not breaking up the vadis too much.

I have served it with Sindhi chana dal cooked with potato and lotus stem ..  You can check out the recipe - HERE

MEDITERRANEAN CHICKPEA SALAD

My dish for this month's potluck party hosted by Jagruti  is  healthy Mediterranean Salad. All the ingredients are easily available and it makes a light meal by itself.

Ingredients:
Chickpeas ... 1 cup (boiled)
Tomatoes ... 1 (diced)  ( I have used cherry tomatoes)
Olives ....... 6-7 (sliced)
Onion ....... 1 chopped into small pieces
Parsley .... handful  (chopped )  you may substitute it with coriander
Feta cheese .....2 tbsps (crumbled)  you may substitute this with paneer

For the dressing:
Olive oil .... 1 tbsp
Lemon juice or vinegar .. 1 tbsp ( I have used Balsamic Vinegar )
Garlic ..... 2 cloves (crushed)
Hung curd ... 1 tbsp
Black pepper ... to taste
Salt .......... to taste
Zaatar .... 1 tsp ( if you don't have you can skip it. Use crushed bhuna jeera instead )

Method:
1. Mix all the salad ingredients.
2. In a bowl whisk together the dressing ingredients.
3. Pour the dressing in the salad ingredients and toss them well.
Refrigerate and serve it chilled.

Linking to:

Potluck Party Event @ Jagruti's Cooking Odyssey

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