Warm Kalonji Potato Salad & Radish Pickle For - Maitri

MAITRI means frendship.... MAITRI Friendship Chain is about sending along a mystery ingredient to your blogger friends. And they have to make something new, old, tasty with this mystery ingrediens, and it has to be vegetarian. The dish has to be made within a week of the ingredient arriving and posted on your blog. Hatts of to PRIYA and RESHMI who created this wonderful event, thanks gals :)) I also encourge my bloggi friends to join this chain.

I got matched with SWAPNA. Visit her blog for some amazing recipes. I reiceved a package from Swapna. She sent me Kalonji/Nigella seeds as a mystry ingredient. She also sent me this cute little baking dish and a greeting card too, that is so sweet of her.



I never used Kalonji before. I tasted it once or twice in killer Punjabi Kadhi one of my friends make so had an idea that it is usually used in PanchPoran for tadka. I wanted to make something different with it so I made two dishes.


1. WARM KALONJI POTATO SALAD: Easy to make and Kalonji gives very aromatic and distinct flavor. I also used fresh ingredints like orange wedges and fresh orange juice for the dressing.



Ingredients:-

• 3 Medium Red Potatoes, cut into small pieces
  
• 1 Garlic Clove, thinly Sliced
  
• 1 tsp Kalonji/Nigella Seeds
  
• 1 Orange, cut into wedges
  
• 4 tbsp Orange Juice, fresh
  
• 4 Cherry Tomatoes, cut into half
  
• 1 tbsp Olive Oil
  
• 1/4 tsp Cayenne Pepper
  
• Salt to taste
  
• Fresh Tyme, chopped
  

Method:-

1. Heat oil in pan, cook sliced garlic and kalonji till garlic get little golden.

2. Add potatoes, cayyenne pepper, and salt.

3. Cook them until tender, than add cherry tomatoes. And let them warm.

4. Take it out salad in serving bowl, add orange, orange juice, and chopped thyme.

5. Mix well and serve warm.

Enjoy...

2. RED RADISH PICKLE: Instant, easy, and flavorful. Can be stored in refrigerator for week.



Ingredients:-

• 8-9 Red Radish, julienne cut or Shredded
  
• 1/2 tsp Kalonji/Nigella Seeds
  
• 1/4 tsp Methi Kuria
  
• 1/4 tsp Fennel Seeds
  
• 1/4 tsp Mustard Seeds
  
• 1/4 tsp Hing
  
• 1/4 tsp Turmeric Powder
  
• 1/2 tsp Red Chili Powder
  
• 3 Thai Chilies, rufly chopped
  
• 1 tsp Amchur
  
• 3 tbsp Lemon Juice
  
• 2 tbsp Olive Oil
  
• Salt to taste
  

Method:-

1. In bowl mix radish with, salt, amchur, and lemon juice well. Keep aside.

2. Heat oil in pan and splutter mustard seeds. Turn down the heat on low.

3. Now add hing, kalonji, fennel seeds, methi kuria, thai chilies, turmeric, and red chili powder. Saute them for 20-25 seconds.

4. Pour this tadka on radhish. Mix well and cover with lid or plastic wrap for 15 minutes.

5. Serve with your favorite food.

Enjoy...

Idly Upma

Whenever I make Idly, I make a little extra, so I can make this idly upma from the leftovers next day. I love this snack. It is perfect for breakfast, as a snack, or even for light lunch or dinner. It is a compeltely satisfying meal. I uaullay have this upma with mango pickle and Gujarati kadhi, I know it sounds odd but believe me, combo of this three together is super tasty. You can eat this Idly Upma with sambar and chuyney as well.


Ingredients:-

• 8-10 Idlis, crumble or mashed
  
• 1 Big Onion, chopped
  
• 1 Green Bell Pepper, chopped
  
• 2-3 tbsp Coconut Chutney or Grated Coconut
  
• 2-3 Green Chilis, chopped
  
• 1 tsp Ginger, grated
  
• 1 tsp Red Chili Powder
  
• 1 tsp Cumin-Coriander Powder
  
• 1-1/2 tbsp Penuts
  
• 1 tbsp Daliya
  
• 2-3 tbsp Olive Oil
  
• 1/2 tsp Mustard Seeds
  
• 2-3 Whole Dry Red Chilis, broken into half
  
• 5-6 Curry Leaves
  
• Pinch of Hing
  
• Lemon Juice to taste
  
• Cilantro, chopped
  
• Salt to taste
  

Method:-

1. Crumble or mashed idlis with hand and keep aside.

2. Heat oil in pan, crackle mustard seeds. Add peanuts, daliya, whole red chilies, and curry leaves.

3. Saute for 1-2 minutes or saute until peanuts and daliya get little golden brown.

4. Add onion, bell pepper, green chilies, ginger, and little salt. Cook until they are translucent.

5. Add coconut chutney or coconut, idli, Cumin-Coriander powder, red chili powder, little salt, hing, lemon juice, and 2-3 tbsp water.

6. Mix very well and cook on medium-low heat for 3-4 minutes. Stir occasionally.

7. Sprinkle chopped cilantro, and Serve hot with mango pickle or tomato chutney.

Enjoy...

Profiteroles With Mascarpone & Green Pea Puree

To follow up the Profiteroles post, which seems like it was ages ago, here is the recipe for almost perfect filling for the Profiteroles. I used oregno and cheeses for the savory profiteroles. This one of my favorite filling recipe. Mascarpone and peas together taste divine. I added some fun ingredients to the filling like Chipotle pepper and white wine for some uniqe taste and texture. These Profiteroles with Mascarpone and Green Peas are very light and instantly melt in your mouth. My DH loves this Profiteroles :)

Ingredients:-

• 12-15 Profiteroles
  
• 1-1/2 cup Green Peas
  
• 2 Shalots, chopped
  
• 1 Garlic Clove, chopped
  
• 1/2 cup Mascarpone
  
• 1-1/2 tbsp Fat-Free Cream Cheese
  
• 1/2 Chipotle Pepper,
  
• 1 tbsp White Wine, (Optional)
  
• 1 tbsp Dill Leaves
  
• 1 tbsp Mint Leaves
  
• 1 tbsp Cilantro
  
• 1 tbsp Olive oil
  
• Salt to taste
  
• Black Pepper to taste
  

Method:-

1. Boil green peas for 2-3 minutes.

2. Heat oil in pan, saute shalots, garlic, little salt, and black pepper, until they become soft.

3. Add white wine, cook for a minute, turn off the gas, and add this mixter into blender.

4. In blender, add green peas and other filling ingeredients too.

5. Blend all together till smooth puree.

6. Transfer puree to a ziplock and snip one corner. Pipe puree in Profiteroles.

7. Transfer Filled Profiteroles in serving platter and serve with your favorite wine.

Enjoy...

Profiteroles

Profiteroles are small puffy breads or rolls. They are also known as cream puffs. They have air pockets inside them. This is very easy dough to make and is used to make Eclairs, European donuts among other things.

Profiteroles are served with sweet cream, chocolate sauce, powdered sugar, caramel, or with ice cream. They are very yummyyy with savory filling too.

Ingredients:-

• 1/2 cup water
  
• 1/4 cup Unsalted Butter, cut into pieces
  
• 1/2 cup All-purpose flour
  
• 3 Large Eggs
  
• 3 tbsp Parmesan Cheese,
  
• 3 tbsp Asiago Cheese,
  
• Pinch Black Pepper, ground
  
• Pinch of Oregano
  
• Pinch Salt
  

Method:-

1. Preheat the oven to 350 degrees.

2. Heat souce pan on medium-hight heat. Bring water to a boil.

3. Add buter and salt, melt it completely.

4. Add flour and stir for 1 minutes on medium heat.

5. Crack 1 egg at a time in the dough.

6. Mix very well with wooden spoon.

7. Add parmesan, asiago cheese, pepper, and oregno, and mix.

8. Transfer dough to a ziplock and snip one corner. Pipe 1 inch mounds two inch apart.

9. Bake them for 35-40 minutes.



10. Allow the profiteroles to cool completely.

11. Cut off the top of Profiteroles and fill them with your favorite filling and serve.

Enjoy...

Gujarati Dal & Subji Masala

This is very aromatic and very spicy masala for Gujarati Dal and subji, Which can be used in both Dal and any Indian subji. I use this masala in my Gujarati dal almost everyday. This masala is perfect for Sev-tameta nu shaak(Sev tomato Subji), Tameta Bataka nu shaak ( Tomato and potato subji), Ravayya nu shaak (Spicy Gujarati Eggplant curry) etc. Use 1-2 tbsp of this masala in any dal like - Dal Makhani, Sambar, rasam, kadhai dal, dal dhokli, etc or in gravies or in curries, it tastes amazing and gives nice red color too.

For this masala, I uses hottest red chilli powder with some common Gujarati spices. One unusual ingredient is Castor oil which works as preservative for this masala to last roughly around 6-8 months. Before using oils, they should be heated and then cooled completely for strong aroma and flavor. Keeping it in sun light adds beautiful dark colors. Sprinkling this masala on cheese sandwich, on biryani, on parathas, or on khakhra, would make a delicious snack.

Ingredients:-

• 2 cups Hot Red Chilli Powder
  
• 1/2 cup Methi Kuria, (Coarsely ground fenugreek seeds)
  
• 1/8 cup Rai Kuria, (Cracked Mustard Seed)
  
• 10 Cloves
  
• 1 tbsp Whole Mustard Seeds
  
• 1 tsp Castor Oil, refiend
  
• 3-4 tbsp Olive Oil
  
• 1 tsp Sea Salt
  
• 10 Dried and Crushed Curry Leaves
  
• 1-1/4 tsp Amchur (Dried Mango Powder)
  
• Regular Salt to taste
  

Method:-

1. Roast methi kuria lightly in clean saute pan, keep aside. Roast rai kuria in the same pan for 2-3 minutes. And Keep aside. In same pan roast cloves as well. Let it cool completely.

2. Heat oil with mustard seeds, when seeds crackle, turn off the heat and let it cool completely. Warm castor oil and let it cool.

3. Mix red chilli powder, rai kuria, methi kuria, cloves, regular iodized salt, dried curry leaves, castor oil, olive oil with mustard seeds, and amchur.

4. Mix very well and store in air tight jars. Put in the sun light for 2-3 hours for 2 days. Shake masala 2-3 times when it is in sun light.

5. Take out masala in bowl, add kosher salt and mix. If it's too dry add little oil.

Enjoy..

Sambar Rice

I love South Indian food, specially Dosas with spicy sambar, and Medu vada with coconut chutney. I really like the use of freshly ground podi and other masalas. This is one the best delicacy of South India. This is a complete one pot meal, rice dish with full servings of vegetables, lentil, and spices. This rice dish is amazingly aromatic and super tasty. Thanks Prashanti for this recipe, we love it :))

Ingredients:-

• 1-1/2 cup Kolam Rice or Basmati Rice
  
• 1/2 cup Toor Dal
  
• 1 Small Potato, cut into pieses
  
• 2 Shallots, chopped
  
• 1 cup Mix Vegetables, (Carrots, Peas, Corn, Green Beans)
  
• 1-1/2 tbsp Sambar Powder
  
• 1 tsp Red Chili Powder
  
• 1/4 tsp Turmeric Powder
  
• 1/2 tsp Ginger Grated
  
• 1-1/2 tbsp Tamarind Paste
  
• 1 tbsp Peanuts
  
• 3 tbsp Oil
  
• 1/4 tsp Mustard Seeds
  
• 4 cups Water
  
• Cilantro, chopped
  
• Salt to taste
  

-- For Dry Masala

• 3 tbsp Dry coconut, grated
  
• 1 tbsp Cumin Seeds
  
• 1 tbsp Coriander Seeds
  
• 5 Dry Whole Red Chili
  
• 3 Cloves
  
• 2 Cardamom
  
• 1 Small Cinnemon
  
• 8-10 Whole Black Pepper
  

Method:-

1. Dry roast all the dry masala ingredients in skillet on medium-low heat. Stir continuously.

2. Cool them completely and grind/powder them until fine.

3. Heat oil in pressure cooker. Crackle mustard seeds. Saute shallots, and ginger with dry masala powder for 30 seconds.

4. Add potato, mix vegetables, sambar powder, red chili powder, turmeric powder, tamrind paste, and peanuts. Mix well. Saute for another 30 seconds.

5. Add rice and toor dal, with salt and water. Mix very well.

6. Pressure cook it for 4-5 whistles.

7. Add chopped cilantro on top and serve hot with rice papad.

Enjoy...

Chhole Pulav

This Chhole Pulav is very easy to make and tastes amazing. This dish is very comfy and perfect for busy weeknight dinner. I love to have this rice with Cucumber raita and radish salad. My 20-month old son is fan of this pulav. It is fun to watch him pick up rice and garbanzo with his small hands and then put entire finger in his mouth, dropping more on the floor than eating :))

Ingredients:-

• 2 cans Garbanzo, drained and rinsed
  
• 2 cups Basmati Rice, boiled
  
• 1 Big Onion, chopped
  
• 1 Tomato, chopped
  
• 1-1/2 tbsp Tomato Paste
  
• 1 tbsp Ginger-Garlic Paste
  
• 1 tsp Red Chili Powder
  
• 1 tsp Pomegranate Powder
  
• 1 tbsp Chhole Masala
  
• 1 tsp Turmeric Powder
  
• 1 tbsp Cumin-Coriander Powder
  
• 2 Green Chilies, chopped
  
• 3 tbsp Olive Oil
  
• 1 tsp Cumin Seeds
  
• 3-4 Cloves
  
• Salt to taste
  
• Cilantro, chopped
  

Method:-

1. Heat oil in pan, brown cumin seeds and cloves.

2. Add onion, ginger-garlic paste, green chilies, and tomato with little salt. Let it cook for 4-5 minutes on medium heat.

3. Add tomato paste, turmeric, pomegranate powder, cumin-coriander powder, red chilli powder, and 1/8 cup of water. Mix very well, cover pan with lid and cook for another 2-3 minutes.

4. Now add garbanzo beans, chhole masala, and salt to taste. Cook on medium-low heat cook until water is absorbed 90%.

5. Add boiled rice. Mix chhole and rice with fork.

6. Let the mixer cook on low heat for 5 min with lid.

7. Fluff up the rice once again, add cilantro and serve hot.

Enjoy...