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Monday, April 28, 2008

American Paplu....Tribute to my Papa


This is my entry to . Magic Bullet Giveaway Contest, hosted @ Fun and Food Cafe.

I don't know where to start. I guess I will start with how he was. My dad, my dearest papa, was full of life, always smiling, always confident. He was simply the biggest influence in my life. He lived a tough life. He lost his father when he was 22 years old. He left his cricket career and opened a shop to earn a living as he was kinda head of the house in a family of 9 with 3 younger unmarried sisters. I lost him 2 years back and ironically and sadly, my brother was 22 at that time. It was the biggest loss of our lives. I had a tough time coming to terms with this loss. I still hear his voice and see him in my dream sometimes. He always wanted to see us smiling, me, my brother, and my mom. There are a lot of my father's memories that I want to share, but I can't otherwise this post will be pages and pages long. He used to call me - "Queen Victoria". He was a big foodie, and as I mentioned in my profile, I developed interest and passion for cooking because of him.


Coming to the recipe, we had this dish at one of my cousin's wedding many many years ago. I was a little kid and couldn't remember the name but it was awesome. My mom always wanted to make it, but she couldn't because she did not have the recipe. One day papa found this recipe and told my mom to make it in next cooking competition. Before the actual contest, she made it and it was a hit. My neighbors and family members loved it.

In Diwali of 1999, he and my mom submitted my name for one of cooking competition instead of my mom without asking me. I was surprised and reluctant at first because I never took part in any cooking competition before that, but he kept on saying "You can do it and it’s a "paplu" of a dish. In Bambaiya Hindi, the word "paplu" means very very easy. He also named the dish as "American Paplu."


I took part with this recipe, and I won. I was very happy, and my dad was even happier. One day he told me that he thinks American Paplu is nothing else but a recipe for spicy American Potato Pastry.

After this whenever I asked him about what he wanted to eat, the answer invariably was American Paplu. So here's your favorite dish papa. Love you, dad.

Ingredients:-


  • 2 Potato, boiled
  • 1/2 cup Green Peas, boiled
  • 1/4 cup Red Bell pepper, chopped
  • 6 Garlic cloves, crushed
  • 1 tsp Ginger, grated
  • 1/2 tsp Turmeric
  • 1 tbsp Red Chile Powder
  • 1 tsp Paav-Bhaji Masala
  • 1 tbsp Green Chili, chopped
  • 1 tbsp Sugar
  • 3 tbsp Lemon Juice
  • 2 tbsp Cilantro, chopped
  • 1 tbsp Mint, chopped
  • Bread, slices
  • All-purpose flour
  • Amul Cheese, grated
  • Chat Masala
  • Maggie Tomato Ketchup
  • Mint chutney
  • Salt to taste

Method:-
1. Take 2 bowls. Mash both potatoes in separate bowls.

2. In first bowl, mix peas, green chili, cilantro, salt, mint. Split garlic, ginger, lemon juice, dhania-jeera, and turmeric in half. Put it in first bowl. Mix well.

3. In second bowl, mix carrot, red bell pepper, red chili powder, paav-bhaji masala, remaining half of garlic, ginger, sugar, lemon juice, dhania-jeera, and salt. Mix well.

4. Cut the edged of the bread slices. Spread potato mix from first bowl on one side. Flip the bread around and spread potatoes mix from second bowl.

5. Cut slice into four pieces and cover them with all-purpose flour.

6. Fry until its golden brown.

7. Drain access oil and immediately sprinkle cheese on hot paplus/pastries.

8. Garnish one corner with mint chutney and other half with tomato ketchup and chat masala.

9. Serve hot.

Enjoy...

This is my entry to Priti and Purva's Rakhi – Thread of Love event.




This is my entry to Magic Bullet Giveaway Contest, hosted @ Fun and Food Cafe.

Sunday, April 27, 2008

An Award and Meme...Yipppiee :))

Yipppieee.."Yummy blog award" for my blog!!!My dear friend

Divya passed onto me this lovely award. Thank you so much Divya for remembering me, you made my day very special. This award has been started by Roopa of My Kitchen Treats who says,

"Yummy blog award is given to the blog with most yummy recipes/photos".



As per the rules, I should quote my favorite yummylicious dessert(s) that I have ever prepared/eaten. Here are my favorite yummy-delicious desserts.

Orange Citrus Chocolate Cake


Chocolate Ice-Cream


Cadbury Dairy Milk - Oh how can i forget this :)))



Now my turn to pass on this award. I wanted to give this yummy blog award to all the rocking foodie bloggers, but I have only four choices and believe me, it is very very difficult. Still, rules are rules and should be followed. I want to honor these four blogs/bloggers, who have yummy recipes with eye-catching snaps, with this award.

Swati Raman Garg
Subha
Cynthia
Annu


Congratulations dear friends for your well deserved award :))))



Rules for the ‘Yummy Blog’ award Receiver :

1. The person who receives the award should display the "Yummy Blog!" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos".

2. The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Don’t restrict yourself to any dessert, chocolate bars also welcome).

3. Also the receiver should pass on the award to four other bloggers whose blog they find "yummy" and let them know about the rules.

I am tagged by My Dear Friends UMA and EASYCRAFTS - So here it goes:


1) LAST MOVIE U SAW IN A THEATRE?
Krazzy 4, Just waste of time..but there is Hrithik :)))

2) WHAT BOOK ARE U READING??
Mukti Bandhan..Gujarati Novel by Harkishan Mehta

3) FAVOURITE BOARD GAME?
Monopoly.

4) FAVOURITE MAGAZINE?
Chitralekha, Readers Digest, Safari

5) FAVOURITE SMELLS?
Spices, coffee, Melted Cheese, Flowers, Garlic.

6) FAVOURITE SOUNDS?
Bird Chirping, Waves from ocean, Music.

7) WORST FEELING IN THE WORLD?
Being Ignored.

8) WHAT IS THE FIRST THING YOU THINK OF WHEN U WAKE?
If I can sleep 5 more minutes: P

9) FAVOURITE FASTFOOD PLACE?
Chipotle, Round Table, and Jack In The Box for Jalapeno Nuggets.

10) FUTURE CHILDS NAME?
For Girl - Manya Or Kuhu
For Boy - Agatsya

11) FINISH THIS STATEMENT—’IF I HAD A LOT OF MONEY I’D’
Want to open Restaurant.

12) DO U DRIVE FAST?
No Way. My hubby's fast driving is enough.

13) DO U SLEEP WITH A STUFFED ANIMAL?
Yes, occasionally....

14) STORMS–COOL OR SCARY?
Scaryyyy..

15) WHAT WAS YOUR FIRST CAR?
Never had a car, but it will be Infinity G35 whenever i'll have one.

16) FAVOURITE DRINK?
Orange Juice, Cranberry Juice, Kesar Milkshake, Coffee.

17) FINISH THIS STATEMENT-IF I HAD THE TIME I WOULD…
Update blog every day.

18) DO YOU EAT THE STEMS ON BROCCOLI?
No.

19) IF YOU COULD DYE YOUR HAIR ANY OTHER COLOUR, WHAT WOULD BE YOUR CHOICE?
Brown.

20) NAME ALL THE DIFFERENT CITIES/TOWNS U HAVE LIVED IN?
Navsari, Ahmedabad, Sunnyvale, Sacramento, Los Angeles.

21) FAVOURITE SPORTS TO WATCH?
Cricket.

22) ONE NICE THING ABOUT THE PERSON WHO SENT THIS TO YOU?
A nice blogger with great recipes..

23) WHATS UNDER YOUR BED?
Carpet.

24) WOULD U LIKE TO BE BORN AS YOURSELF AGAIN??
Definitely.

25) MORNING PERSON OR NIGHT OWL?
Night Owl.

26) OVER EASY OR SUNNY SIDE UP?
Over Easy.

27) FAVOURITE PLACE TO RELAX?
Home..Always.

28) FAVOURITE PIE?
Only if it is spicy.

29) FAVOURITE ICECREAM FLAVOUR?
Chocolate..I m chocoholic that’s my HD call me :))

30) OF ALL THE PEOPLE U HAVE TAGGED, WHO IS THE MOST LIKELY TO RESPOND FIRST?
No Idea.

I Tag to:-

Ranji
Namratha
Vaishali
Meera

Do this meme only if you are interested.

Friday, April 25, 2008

Khandvi (Patuli)


This is the one of famous Gujarati dish. It is also called PATULI or PATUDI in many parts of South Gujarat. Khandvi is very delicate and light snack. It is very easy to make. In Gujarat, home cooks (moms and aunts) make many different kinds of Khandvi, like Stuffed Khandvi, Tum-Tum Khandvi, and Corn Khandvi etc.

Many of my Non-Gujarati friends like it very much and want to make Khandvi at home. This is basic Khandvi, without any fancy ingredients.

Ingredients:-

-- For Khandvi


  • 1 cup Chickpea Flour
  • 3 cups Butter Milk, thin
  • 1/2 tsp Turmeric
  • 2 tsp Green Chili, chopped
  • 1/4 tsp Asafetida
  • 1 tsp Ginger, grated
  • 1 tbsp Lemon Juice
  • 1/4 tsp Sugar
  • 1 pinch Black Pepper
  • Salt to taste

-- For Tadka

  • 3 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 pinch Asafetida

-- For Garnish

  • Grated Coconut
  • Toasted Sesame Seeds
  • Fresh Cilantro, chopped

Method:-

1. In bowl, mix chickpea flour, green chili, ginger, salt, asafetida, turmeric, sugar, and black pepper. Mix well.

2. Add butter milk and lemon juice. Mix very well.

3. Add this mixture in non-stick pan on low heat. Stir continuously to avoid lumps.

4. Cook till the mixture does not taste raw and looks like thick paste.

5. Lightly grease reverse side of 3-4 steel plates. Spread paste as thin as possible with big flat spatula.

6. When it's cool, cut into 2" wide stripes. And roll the strips gently.

7. Place rolls in serving plates, sprinkle coconut, sesame seeds, and chopped cilantro.

8. For tempting, heat oil and add mustard seeds. When they crackle, add asafetida and pour tadka to Khandvi.

9. Serve hot.

Tip: If you are unsure if it’s ready to be rolled or not, spread very little amount on plate, let it cool, and if rolled easily, it’s ready.

Enjoy...

Tuesday, April 22, 2008

Potato In Bottle Gourd Curry


Bottle Gourd (Lauki) is very popular vegetable in India. Every region has its own recipe for this vegetable. Most famous dishes of Bottle Gourd are Muthia and Lauki Halwa. The farmers and culinary experts are still debating whether bottle gourd is fruit or a vegetable. Chinese consider it fruit if they sell it young. In India, it is used as a vegetable. They also use it heavily in Japanese cuisine.

This is oil-free curry dish. The oil-free gravy was possible only because Lauki has lot of water in it and when it is finely ground in food processor, it gives enough thickness/fluidity to make actual gravy. The reddish orange colors of the gravy because of carrot were also ground in food processor at the same consistency of bottle gourd.

Ingredients:-


  • 1 Bottle Gourd
  • 3 Potatoes, cut into 1-inch pieces
  • 2 Carrots
  • 3 Tomatoes, chopped
  • 4 Garlic cloves, chopped
  • 1 tsp Ginger, grated
  • 2 tbsp Red Chili powder
  • 1 tbsp Garam Masala
  • 1 tsp Turmeric Powder
  • 1 tsp Mustard Seeds
  • 3 tbsp Tomato Sauce
  • 4-5 Curry Leaves
  • 2 tbsp Yogurt
  • Salt to Taste

Method:-

1. Process bottle gourd and carrot one by one in food processor, until they are super-finely ground.

2. Heat pressure cooker for 2 minutes and add mustard seeds.

3. When they start to crackle, add curry leaves.

4. Add chopped tomato and tomato sauce. Cook on low heat for 3 minutes.

5. Add finely-ground bottle gourd, carrot, red chili powder, turmeric, garam masala, ginger, garlic, yogurt, salt and potatoes.

6. Add 1/2 cup water and mix well.

7. Close the lid of pressure cooker and let it cook, until you get an indication in form whistle.

8. Let the pressure cooker cool off on its own, which will help ingredients to mix better.

9. Serve hot with roti or rice.

This is my entry to Pooja’s VoTW - Bottle Gourd Event.




Enjoy...

Friday, April 18, 2008

Cucumber Khaman


This is one of my favorite side dish. The name 'Khaman' sounds a little weird for this recipe since it is miles away from Gujarati Khaman dish. My mom used to call this Cucumber Khaman, no idea why though, so I am calling it the same. In the original recipe, people use 'tadka' that is used for Khaman Dhokla with oil, mustard, and green chili etc. This one is oil free though. This is my mom's version. My mom always makes different cucumber dishes. I am a big fans of cucumber recipes, especially this one, since it is very simple to make with ample taste and it is healthy because its oil free.

Ingredients:-


  • 1 English Cucumber, finely chopped
  • 3/4 cup Dalia
  • 10-12 Peanuts
  • 2-3 Thai Chili, finely chopped
  • 1 tbsp Lemon Juice
  • 1/4 tsp Mustard Seeds
  • 1 tsp Cilantro, chopped
  • 1 tsp Mint, chopped
  • Salt to taste
  • Black Pepper to taste

Method:-

1. Toast dalia, peanuts, and mustard seeds in pan. Let it cool.

2. Ground toasted mustard seeds. Ground toasted dalia and peanuts coarsely in food processor.

3. Squeeze water from cucumber.

4. In bowl, mix cucumber, daliya, peanuts, mustard, cilantro, mint, green chili, salt, pepper, and lemon juice. Mix well until salt is dissolved in khaman.

5. Serve cool or on room temperature.

This is my entry to EasyCraft's Fun & Sun Event




Enjoy...

Tuesday, April 15, 2008

Tortellini With Spicy Mint Oil


Tortellini is ring-shaped pasta with filling. Tortellini literally means the belly-button of Venus, the Roman Goddess of Love, because of its shape. Most of the time tortellini is filled with cheese but these days it comes with meat, mushroom, pesto etc.

In modern culinary world, flavored oils are very popular to infuse exotic flavors. Flavored oil is very easy to make, all it has is hot oil with garlic, fresh herbs, dry herbs, chilies, lemon peels, ginger, or even with dried cherry tomatoes. Hot oil absorbs flavor of whatever is added to it. Flavored oils are great to enhance taste of leftovers and frozen food which are bland most of the time. The only precaution required for the flavored oil is that it should be used within a week and it should be refrigerated at all times. Enjoy with salads, pastas, risotto, breads etc.

In Sicily, Italy or wherever for that matter, tortellini is served with Vodka, Alfredo, or other heavy sauces. I wanted to avoid heavy sauce, because their taste of sauce is overpowering the tortellini. I love tortellini pasta and this is great way to enjoy taste of tortellini and its filling and not the heavy sauce.

Ingredients:-

-- For Spicy Mint Oil


  • 2 cups Olive Oil
  • 2 cups Fresh Mint
  • 1/2 tsp Whole Black pepper
  • 1/2 tsp Red Pepper Flakes

-- For Tortellini

  • 3 cups Cheese Filled Tortellini
  • 1 cup Red Kidney Beans
  • 1/2 cup Cannellini Beans
  • 3-4 Garlic Cloves, chopped
  • 4 tbsp Spicy Mint Oil
  • 1/2 tsp red pepper flacks
  • 1/4 cup Fontina Cheese, grated
  • 3/4 cup Cherry Tomatoes, cut in half
  • 2 tbsp Parmesan Cheese, grated
  • Hand full of Parsley, chopped
  • Salt to Taste
  • Black Pepper to Taste

Method:-

-- For Spicy Mint Oil

1. Heat oil in pan. Add mint, black pepper and red pepper flakes. Heat oil on low heat for 10 minutes and then on medium heat on 5 more minutes.

2. Turn off the heat and let it cool down completely. Store in a jar.

-- For Tortellini

1. Cook tortellini according to instruction on the package.

2. In the mean time, heat oil in pan. Add garlic and sauté for 1 minute.

3. Add red pepper flakes and parsley. Cook for 1 more minute.

4. Add red kidney beans, cannellini beans, cherry tomatoes, salt, and pepper. Mix well and let it cook for 3-4 minutes.

5. Add cooked tortellini and mix well. If you feel its dry or requires more oil add be generous.

6. Take out in serving platter and sprinkle grated fontina and parmesan cheese.

7. Serve hot with soup.

Enjoy...

This is my entry to AWED :Italiano hosted by Dhivya.

Friday, April 11, 2008

Peanut & Mint Chutney Bites


This is very-light, tasty, crispy tea time snack. It’s easy to make in large quantities for kitty parties or get-to-gathers. Prepare the cracker just before you plan to serve otherwise they'll loose crispyness. It’s a great snack and very flexible with different ingredients like nuts or berries that can be mixed and matched. It also gives me a chance to be creative with presentation.

Ingredients:-


  • 1-1/2 cup Mint Leaves
  • 1 cup Cilantro
  • 1/2 cup Peanut
  • 1/4 cup Dalia/Pappula
  • 3-4 Green Chilies
  • 1 Garlic Clove
  • 1-1/2 tbsp Yogurt
  • 1 tbsp Lemon Juice
  • 1 tsp Olive Oil
  • Salt to taste

-- Other Ingredients

  • Your Favorite Crackers
  • Cream cheese
  • Cheddar Cheese
  • Dry Cranberries

Method:-

1. Toast peanuts in pan. Toast dalia as well. Let them cool down both completely. Blend them until its coarse powder form.

2. Mix all chutney ingredients in blender with little water and peanuts-dalia powder. Blend well and make chutney.

3. In serving platter, arrange crackers.

4. Top it cracker with chutney, cheddar cheese, cream cheese and cranberries.

5. Serve immediately.

Enjoy...

Saturday, April 5, 2008

Sprouts Salad W/ Roasted Garlic Vinaigrette


This is a fusion salad dish. The main ingredients are two different kinds of sprouts. Sprouts are very important ingredient in vegetarian food world. Sprouts are very good for the digestive system. They have protein, minerals, vitamins etc. Sprouts can be used in salad, sandwich, and even in khichdi or biryani, curries. They are also very good in soups. In different recipes, sprouts can be used raw as well.

For this salad, I used two very common and popular sprouts, moong and brown chana(gram). For vinaigrette, I used aged balsamic vinegar and whole roasted garlic. The roasted garlic has wonderful smoky flavor and a great smell and the combination of garlic and balsamic vinegar goes a long way. In Indian recipes, we use these sprouts with salt, pepper, and lemon juice. Here I used balsamic vinegar with roasted garlic which is very prominent in Italian cuisine to make a true fusion.


Ingredients:-


  • 1 cup Sprout Moong
  • 1 cup Sprout Brown Chana
  • 1/4 cup Cucumber, chopped
  • 1/4 cup Mooli, chopped
  • 1/2 cup Cherry Tomatoes, cut in half
  • 1 tsp Cumin Seeds
  • 1 tbsp Green Chili, chopped
  • 1 tsp Garam Masala
  • 1 tbsp Olive oil
  • Salt to taste

-- For Vinaigrette

  • 1 Big Whole Garlic
  • 4 tbsp Aged Balsamic Vinegar
  • 1/2 tsp Brown Sugar
  • 4 tbsp Olive Oil
  • Salt to taste
  • Black Pepper to taste

Method:-

1. Cook sprouts chana and moong in boiling water, until they are tender. Drain well.

2. Cut garlic into half. Season it with little salt, pepper. Drizzle olive oil on the cut side of the garlic.

3. Cover each half in aluminum foil and put in baking sheet. Roast them in oven for 35-40 minutes at 400 degrees.

3. Heat 1 tbsp oil in pan. Add cumin seeds, green chili, sprout moong, and sprout chana. Mix well and keep it warm on low heat.

4. Add salt, garam masala and let it warm in pan.

5. In the mean time, peel roasted garlic cloves. Add them in blender with oil, balsamic vinegar, black pepper, brown sugar and salt. Blend it and make thick vinaigrette.

6. Take out Beans in serving platter, Add tomato, mooli, cucumber, and vinaigrette. Mix well.

7. Serve warm or cool.

Enjoy...

This is my entry to Divya's, Diet Foods Event

Thursday, April 3, 2008

Achari Chawri




Chawri/Chawli is very popular bean/vegetable in Gujarati cuisine. I used Dry Chawri for this recipe. Dry brown Chawri looks like Moth Dal/Matki or Azuki beans, but it is bigger in size. The taste of Chowri is slightly sweet with a tinge of bitterness but once cooked, the dish tastes spicy and savory.

Achar always tastes good with rice, subji, parathas, and everything for that matter. Many restaurants sell a lot of different Achari dishes like Achari Paneer, Achari Began, Achari Pulav, Achari Potatoes etc. In restaurants, these items are made with the same spices that are used for pickles.

I am a very big fan of pickles and love the taste of Methi Mango Achar, so thought of combining both in this recipe. More or less, I used ingredients of Methi Mango Achar, like fenugreek seeds, asafetida, and red chili, but for twist, I used raw Mango (Kaccha Aam) and pickle oil. The raw mango gives it achari taste, and oil helps it to a beautiful red color. This is made with Garam Masala usually. I used paav bhaji Masala instead which enhances pickle flavor to a different level.

This is perfect with Methi Thepla/paratha and can be made with any kind of beans or lentils.

Ingredients:-


  • 1 cup Brown Chawri, dry
  • 1 Medium Tomato, chopped
  • 1/2 cup Raw Mango, chopped
  • 1 tsp Ginger, grated
  • 1 tbsp Red Chili Powder
  • 1/2 tbsp Paav Bhaji Masala
  • 1/4 tsp Fenugreek seeds
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Dhania-Jeera Powder
  • 1/4 tsp Asafetida
  • 1 tbsp Pickle Oil
  • 1-2 Curry Leaves
  • Salt to Taste
  • Cilantro, chopped


-- For Tadka

  • 3 tbsp Oil
  • 2 Garlic Cloves, chopped
  • 1 tsp Mustard Seeds
  • 1/4 tsp Red Chili Powder

Method:-

1. Soak chawri for 5 hours.

2. Pressure cook chawri with 2 cups of water, fenugreek seed, tomato, and raw mango.

3. Add 1 cup of water in chawri. Whisk gently. Do not mash chawri.

4. Add salt, turmeric powder, red chili powder, paav bhaji masala, dhania-jeera powder, asafetida, ginger and curry leaves.

5. Bring chawri to the boil. Turn down heat and let it simmer for 8-10 minutes. Stir occasionally.

6. After 10 minutes, Add pickle oil.

7. Heat oil with garlic for tadka. When garlic start to turn light golden, add mustard seeds. When seeds crackle, add red chili powder and immediately add tadka to chawri.

8. Garnish with chopped cilantro.

9. Serve hot with thepla, roti, paratha or with rice.

Enjoy...