December 21, 2011

Orange and saffron cake

orange and saffron cake

Little A is going to be 2 next month and I think I made a breakthrough this month. You see, last year, I made this delicious birthday cake for him and he barely tasted it. This entire year, every time we went to a birthday party or if I baked a cake at home, I would try to get him eat a bite. Lil A would make a face, and now that he's talking say 'yucky' and walk away. So I had kind of given up on him eating cake. So this cake was not for him.

It was for us and for our friends. This has been my go to recipe for this holiday season. I've already made various versions of it (including a cake pudding trying to salvage a disaster) and it comes out great every time. But let me not digress.

At our friend's place when we were getting ready for dessert, Lil A points towards the cake. I ask him surprised "You want a piece?" He nods his head. So I sit him on a chair and cut a piece and he takes a bite. And another and then another. Yeah, Lil A ate and liked the cake. :)

It also helped that there was a 4-year-old sitting next to him eating a cake piece. But I may have just found a winner. Here is the recipe with Lil A's stamp of approval. I got the recipe from here, and modified it with saffron and reducing eggs and baking powder.

(Modified from: Morocconfood)
3 eggs
1 1/4 cups sugar
1/2 cup vegetable oil (I used olive oil)
2 cups flour
3 tspoon baking powder
1/2 teaspoon salt

orange and saffron cake

Juice from 1 fresh orange and its zest
1 good pinch of saffron soaked in 2-3 tbspoon warm milk
2-3 tbspoon powdered sugar for dusting (optional)

Preheat your oven to 350° F (180° C), butter and flour the pan and keep it aside. Beat the eggs and sugar until it becomes thick. Then slowly add in the oil.

Stir in the flour, baking powder and salt in the mix, and then the orange juice, little bit at a time. Beat until smooth, and then mix in the zest and saffron milk.

Add the batter into your pan, and bake for about 40-45 minutes till the toothpick comes out clean.

orange and saffron cake

Cool on a rack and then add some dusting of powdered sugar.

orange and saffron cake

Serve plain or with some ice-cream.

Have a wonderful holidays everyone.

December 12, 2011

Playdate # 2, this time it's raviolis

ravioli both

Little N and Little A, and this time there was also Little O, got together for another playdate, or rather Nicole and I got together again for some wine and another cooking session.  We made raviolis, and enjoyed it with family and friends along with some salad, and ice-cream.

Ravioli dough

Wine bottles were opened, stories were exchanged, and raviolis were made under Nicole's guidance. I've never made raviolis before. It confounds me, the thinness of the dough, how much filling to add, when do you know it's done, do we need a sauce? All these questions were swirling in my mind when Nicole generously agreed to show how to do it.

To save some time, we each made a filling and a sauce beforehand and then put it all together just before dinner.

Nicole made:
1. Ricotta and spinach filling and a tomato sauce.

I made:
2. Butternut squash filling and a white sauce.

Nicole brought her pasta machine to roll out the dough and a ravioli maker. She gave me one ravioli maker too!  We rolled out the dough using her pasta machine, spread the final dough sheet on the ravioli maker, filled it up with a filling and voila, in a couple of hours we had a good batch ready to be cooked.

I also have a cool video of Nicole explaining how much filling to put and the ravioli maker and I promise to post it soon ( as soon as the battery is charged).

Cheese Ravioli

Here is how Nicole made the ricotta and spinach filling and the marinara sauce:
Ricotta and spinach filling
(Adapted from Lidia's Italian American Kitchen)
3 c whole milk ricotta
2 T olive oil
1 leek, white part only, chopped
1/2 c minced scallions (about 6)
1 garlic clove, minced or pressed.
4 c fresh spinach chopped
1 c grated parmesan cheese
1 egg

Drain the cheese overnight in the fridge in a fine mesh colander lined with a coffee filter.
Saute the leeks and scallions in the olive oil about till soft.
Stir in spinach, garlic, salt and pepper, and cook until vegetables are soft, about 10 min., until liquid has evaporated. Cool before next step.
Stir together ricotta, parmesan, spinach mixture and egg. Chill before filling the ravioli, otherwise it will cook the pasta dough.

Cheese ravioli
Tomato sauce
1 35-oz. can of diced San Marzano tomatoes, with liquid
1 can "6 in 1" ground tomatoes (Plum has it. If you can't find that brand, you could use tomato puree.)
1/4 c olive oil
1/2 c chopped onion
1/2 c chopped red bell pepper
1/4 c finely shredded carrot
1/4 c finely shredded celery
4 fresh or 2 dry bay leaves
1 T grated parmesan cheese
1 t brown sugar (optional)
chopped basil to taste

Sautee the onions and peppers on medium until the onion is translucent, maybe 5 min.
Add celery and carrots. Cook til it turns a light golden color, about 10 min.
Add the tomatoes and bay leaves and bring to a boil
Lower heat to a simmer, add brown sugar, and cook for about 45 min, stirring occasionally.
Remove bay leaves. Remove 1/2 to 2/3 of the sauce from the pan and carefully puree it in the blender. The amount you puree depends on how chunky you want the sauce.
Stir pureed sauce back into pan.
Stir in parmesan cheese and basil.
Season w/salt and pepper if necessary

Butternut Squash Ravioli

Here is how I made the butternut squash filling and the white cheese sauce.
Butternut Squash Filling
1 butternut squash - sliced
10-12 green olives chopped
1 small onion chopped
handful walnuts chopped
1/2 tspoon cumin seed powder
fresh black pepper powder
2 tbspoon oil

Heat the oven to 350 deg F and put the sliced butternut squash in for 40-45 min mixed with 1 tbspoon oilive oil and salt and pepper. When there is 4 min cooking time left, add in the walnuts to toast them.

Take it out, mash the butternut squash, chop the walnuts and set aside.

Heat the rest of 1 tbspoon oil and add in the chopped onions and saute for a couple of minutes. Add in the mashed butternut squash, and mix it together.  Add the chopped olives, cumin seed powder, salt and pepper and let it cook together for a couple of minutes. Add in the walnuts and take it off the heat.
Let it cool before you add in as a filling.

Butternut Squash Ravioli
White Cheese sauce
1 1/2 cups milk
1 cup cheese (I used a combination of parmesan and white cheddar shredded)
1/4 tspoon basil powder
2 cloves garlic minced
salt to taste
1 tbspoon butter

In a deep pan, heat the butter and add the garlic and saute. Then add the cheese and milk and let it cook on low heat till the cheese dissolves. Add in the salt and basil powder and then let it thicken for 3-4 minutes. Take it off the heat.

Putting the raviolis together
Once the raviolis are ready, heat water with some oil and and salt. When the water is boiling add in the raviolis and let it cook for 12-13 minutes.

Then add the cooked raviolis to the sauce and serve immediately.

November 29, 2011

Nutella and Raspberry Jam Cake

Nutella and Raspberry jam cake

I had big plans for Aswin's birthday this year. We invited a few friends, I had my menu ready, shopping done and then Ameya fell ill. So we ended up cancelling the dinner plans but I decided to bake a cake instead continuing the tradition of last few years. For this year I chose to make a nutella and raspberry jam cake. I had frozen some raspberries from the summer which were perfect for the jam.

I wasn't sure how the combination would work. The cake turned out moist and delicious. I put some jam and some custard in the middle and topped it with some hazelnut chocolate. We had it with some sandwiches and it made for a perfect tea-time break. And Lil A enjoyed blowing on the candles!


For Raspberry Jam:
1/2 cup frozen raspberries
1 tspoon grated fresh ginger
1 tbspoon lemon juice
1/4 cup sugar

For the cake
2 cups flour, plus more for dusting pan
1 tspoon baking powder
1/4 tspoon salt
1 stick unsalted butter, softened
3large eggs
2 tspoon vanilla extract
1 1/4 cups sugar
1/2 cup Nutella
3 tbspoon milk
1/2 bar of hazelnut chocolate


For Raspberry Jam:
 Heat a small sauce pan and add frozen raspberries, ginger, lemon juice and sugar.
Cook on medium heat, stirring constantly, until jam comes to a boil and thickens.
Set aside to cool.

For the cake:
Preheat the oven to 325° and grease a couple of cake pans.
In a small bowl, lightly mix the eggs and the vanilla and set it aside. Strain the flour with the baking powder and salt and keep it aside.

Now beat the butter and sugar till it's fluffy. Add in the egg mixture until it's fully incorporated. Then add the flour mixture in small batches, till it mixes to a nice batter.

Thin the nutella with the milk. I just microwaved it for 30 seconds a couple of times till it became a smooth mix.

Nutella and Raspberry jam cake

In each pan, spread 1/4 of the batter and add in nutella and raspberry jam. Swirl it around with a fork. Then add another 1/4 of the cake batter with nutella and raspberry jam.

Bake the cake for 45-55 minutes till a toothpick comes out clean. Let the cake cool for a couple of hours.

While the cake is cooling, make the custard (optional). Mine became a little runny and oozed out of the middle.

Assemble the cake with the remaining jam in the middle. For the topping melt the hazelnut chocolate with a couple of tablespoons of milk and spread it over the top.

Nutella and Raspberry jam cake

Now cut a big slice and serve!

November 22, 2011

An Open Source Recipe - Tofu and Green Beans Rice

Beans and Tofu Rice

To tell you about the name, I will have to tell you a story about introducing a friend and colleague to Indian food. She is our new webmaster at work and I took her to Suvai, an Indian restaurant for lunch. As we were walking in, she said she's not a fan of spicy food. I was in two minds about the buffet. Just then the manager came in and insisted that we taste the food "It's not spicy at all".

And I'm glad we did. The lunch was great and the couple of things that stuck out to her was the coconut rice and the beans poriyal. On the way back we started to talk, "How can we make a one pot meal with the combination?" she asked. And we started talking about all the things we can add to it to make it a one pot meal. So it was a collaborative effort. And the name is in her honor - open source.

It'll make an interesting twist to the green beans if you decide to take this to the Thanksgiving table.

And in the true open source fashion, go ahead and make this and create your own twist. Send me a link if you make this with your own flavor and I will add it to the main post.

1 cup rice (I used brown rice)
1 cup chopped green beans
1/2 pack extra firm tofu
1/2 tspoon turmeric
1/2 tspoon red chilli powder
1/2 tspoon cumin seed powder
1/2 tspoon mustard seeds
1/4 cup coconut
1 red chilli
2 bay leaves
3-4 curry leaves

1/4 cup nuts (I used almonds, but really any one would work)
2-3 tbspoon oil
salt to taste

Here are the three main ingredients:

1. Boil the rice.

Beans and Tofu Rice

2. Cube the tofu and stir fry them in a tbspoon oil with 1/4 tspoon turmeric powder and 1/4 tspoon chilli powder.
Beans and Tofu Rice

3. In a saucepan, heat oil and temper it with mustard seeds, bay leaves, chilli and curry leaves. Then add the green beans, and saute for a couple of minutes. Add the grated coconut, cumin seeds powder, turmeric powder, red chilli powder and salt and cook till the green beans are tender.

Beans and Tofu Rice

In the same pan, add the rice and mix it well with the beans. Then add the Tofu and the nuts. Stir for 2-3 minutes till everything mixes well together.

Beans and Tofu Rice

Serve warm. Happy Thanksgiving everyone!

November 10, 2011

Another Thanjavur marathi recipe - Daangar

Daangar - tanjore marathi

It's not a dagger, it's daangar a tanjore marathi delicacy with a fierce name!
I had heard about it a few times, but never tasted it. This time when my MIL was visiting, I asked her to make some. It's simple and makes for a quick side dish to Tamarind rice, Ambat bhaji. We had ours with Tamarind Pohe (recipe coming). It is also had as a first course to a meal.

The photos are not the best, but I wanted to capture all the steps and get all the titbits that go along with making a recipe as she made it with a 11/2 year old tugging me saying "up" "up" all this time. He wanted to be a part of the conversation too. 

The urad dal flour soaks the excess sourness of the buttermilk and makes it nice and creamy side dish. I think it would go well with parathas as well and intend to try the combination over the weekend.

Here is how to make it:

2-3 tbspoon urad dal - you can get this readymade in Indian stores
1 cup buttermilk ( I used homemade yogurt and water)
4-5 curry leaves
1 red chilli
1/4 tspoon mustard seeds
1/4 tspoon cumin seeds
1/4 tspoon urad dal
pinch of asafoetida
salt to taste
1 tbspoon oil

Daangar - tanjore marathi
Take the urad dal in a bowl and

Daangar - tanjore marathi add the buttermilk till you get a creamy smooth paste with no lumps.

 In a separate pan, heat oil and temper it with asafoetida, red chilli, curry leaves, mustard and cumin seeds and urad dal.

Daangar - tanjore marathi Add it to the urad dal paste, add salt and mix it all together.

It's ready to be eaten!

October 26, 2011

Quick rosogollar payesh for diwali

rosogollar payesh

No sweets for diwali, No! That's what my brain was telling me all through the week. So I decided to make something and use a shortcut. I've heard about rosogollar payesh and have been wanting to try it. And I can get ready made rasgullas, that's half my work done.

I used one tin of rasgullas and the syrup to sweeten the milk. It took me a while to thicken the milk, about a couple of hours, but it was sitting in the back and I stirred it often and let it do its magic. I cooked the rasgullas for 5-10 min in the milk which gave it a nice creaminess. I threw in a good handful of almonds for crunchiness and that's it!

It's really simple, here's how to do it.

1 tin rasgollas ( about 15-18)
about 5-6 cups of milk (I used 3 cups non fat and 2 and half cups of full fat)
about 2 cups of rasgolla syrup
good pinch of saffron
handful of slivered almonds

rosogollar payesh

Take 5-6 tspoon of warm milk and soak the saffron. Heat the rest of the milk in a thick bottomed pan. Leave a spoon in the pan so that the milk doesn't spill over. Heat it on medium low and let it come to a boil.

After it has been boiling for an hour, add in the syrup, half of the saffron and let it cook to another hour. You want to end up with about 2-3 cups of milk.

Add the rasgollas, the rest of the saffron and almonds and let it cook for another 5 minutes on low.

rosogollar payesh
Take it off the heat and chill before serving.

Happy Diwali! Have a bright and sparkling one.

You may also want to check out the e-book the the Indus Ladies published with 100 sweet recipes including one of mine.

For more rosogollar payesh see here and here.

October 18, 2011

Aloo Gobhi parathas

The weather is changing, we're changing our wardrobe, putting things away from the summer. And in the midst of all this, I've lost my camera. There I've said it aloud! It's been a little more than a month, I kept thinking we've misplaced it somewhere, but I haven't found it. The possibilities of it being in a closet or a drawer is becoming slimmer and slimmer, unless Little A has a stash hiding in his special corner somewhere in the house!

I've resorted to taking pictures with my iPhone till I get a new camera, and all the pics for this post was taken by it. Not too bad, what do you think?

I made this aloo gobi paratha recently, and it turned out quite well. Little A had a special small one which he ate with raita. I'm going to try making more of these. What other vegetable can I use? Do tell.

So to make it easier, I boiled the potatoes and grated the cauliflower and mixed it together with the dough to help rolling out and it helped. I didn't use any extra water and the parathas were soft.


2.5 cups Whole wheat flour
2-3 medium potatoes - boiled
1/2 caulifower grated (run in it the mixer once)
1/2 tspoon coriander powder
1/2 tspoon cumin powder
1/2 tspoon red chilli powder
1 tspoon salt (adjust as needed)
10 tbspoon oil
pinch of freshly ground pepper

Boil the potatoes and mix it well with the grated cauliflower, coriander and cumin powder and the pepper.

Take the dough, add the salt, chilli powder, a tspoon of oil and mix it with the potato and cauliflower mix. You can do it the other way too, putting the filling in the middle and rolling it out. But mixing it together is easier and helps me in rolling out the parathas. Keep it aside for about 30 minutes or so.

Divide the dough in equal parts and then make balls. Roll out the in circular parathas, use some flour dusting if it sticks, but not too much.


Heat a hot griddle or pan, cook both sides, put a tspoon of oil and cook till the brown spots appear.


Serve hot with raita, pickle or sugar :)

October 12, 2011

Making saffron sandesh on my own

Durga Puja

Shubho Bijoya everyone. How was your dusshera/Navratri/Durga Pujo. Here is a picture from the pujo we went to over the weekend.

Saffron Sandesh
For the pujo prasad, I made some saffron sandesh. The last time I made sandesh was for diwali 3 years ago. My mom was here, and I had plenty of help. This time, I was on my own.

I made chana (cheese) at home by boiling milk and curdling it with lime juice. I hung it in cheese cloth in two batches. And here is what happened. One batch came out well - the chana was smooth. The other one retained a little bit water (I didn't know that at the time), so the sandesh from that batch had small grains (you can see it in the images). The tip I got from my mom - put something heavy on the chana like a pan filled with water. This will help dehydrate the chana completely. I am going to try it next time.

The sandesh tasted great. Everyone including Little A and his little friend at the pujo loved it. After the first one, Little A's friend came up to me and asked for another sweet. I offered her an alternative. "Do you want some strawberries?," I asked. "Does it have sugar in it?," she asked back. "No," I said. "Then I'll just have another sweet," she said and walked away with another sandesh.

Here is how I made it:

2 cups chana (cheese)
1 1/2 cups sugar
good pinch of saffron
5-6 tbspoons warm milk
few roasted almond slivers for decoration

Soak the saffron in the milk and keep it aside. Mix the chana and the sugar really well taking care that there is no lumps. Once it's mixed well, transfer it to a deep botton pan on low medium heat and keep stirring it.
It will loose water first and then start binding together. Keep stirring till it begins to stick together almost like a dough.
Take it off the heat, mix the safrron milk and put it in the processor to make it smooth.
Make small balls, flatten them and put a sliver of almond in the middle.

Saffron Sandesh

 Serve fresh.
sandesh in Black and white

And this is going to Susan's Black and White Wednesdays. Thanks Suasan!

September 28, 2011

Durga Pujo and Potoler Dolma

potoler dorma

It's Durga Pujo time and I am feeling nostalgic. About people, about food, about the adda and more. So I made something special - Potoler Dolma. Potol is pointed gourd and is available during the summer. I didn't like Potol growing up and would crib about it whenever my mother made it. But times change, and now I go searching for it in Indian stores in the US.

Imagine my surprise when I found some fresh ones in the Indian store in Ann Arbor. I scooped it up and brought the coveted vegetable home and called my parents hoping to get thakuma's (paternal grandmother) recipe. But long conversation ensued and we kept talking about what actually went in her recipe. I remembered it differently than my father and my brother. Well, that's what memories are all about!

We finally came to an agreement and I got my ingredients together to make it.

Now Potoler Dolma is a quintessential Bengali recipe in my mind. Imagine my surprise when I find out that Dolma is not really Bengali, it's originally Portuguese and has been Bengalified with Potol. :)

You can make the dolma filling any way, there are hundreds (ok slight exaggerations here) of mixes with prawns or scraped coconut mix or dry fruits or minced meat or boneless fish or vegetables like mushrooms or mashed potatoes and paneer. I decided to do it vegetarian and simple, like my grandmother usually made.

It is a time consuming process and took me good couple of hours to finish it. But it was totally worth it. What better way to celebrate the pujo than with a good meal that takes you back to your childhood!

8-10 Potol (pointed gourd)
1/2 cup scraped Coconut
1 1/2 tspoon Mustard seeds
5-6 almonds
1 tspoon Ginger paste
1/2 tsp Cumin powder
1/2 tsp Red chili powder
1/2 tspoon turmeric powder
1 tspoon roasted and ground cumin seeds
1 tspoon coriander powder
1 or 2 Bay leaves
3-4 Cardamoms
1 stick cinnamon
1 tomato - chopped
3-4 tbspoon oil
1/4 tspoon sugar
Salt to taste
3/4 cup water

There are few steps which I have tried to divide to make it easier:

potoler dorma

Scooping and cleaning the potols: Wash the pointed gourd and scrape the skin alternately. Then cut one end of the potol and start scooping out the seeds and flesh with your finger or with the help of a spoon. Sprinkle little salt and leave for few minutes.

Don't throw the seeds and the flesh, it goes back in the stuffing!

Heat 1 tbspoon oil and fry the Potol till they start to brown and then set them aside.

Making the stuffing: Meanwhile heat some oil in a pan add the mustard seeds. Then add the almonds, coconut and the flesh and seeds that you scooped out. Saute till the coconut slightly changes its color to light brown. Then add salt and sugar, cumin seed powder and 1/4 tspoon red chilli powder, fry them for another couple of minutes. Add 1-2 tspoon water to mix it together. Take it out from the pan and cool it to room temperature. Put it in a grinder and mix it together so the mustard seeds, the potol seeds and the almonds are ground to a smooth mix.

potoler dorma

Filling the Potol: Once the filling has cooled, take the potol and stuff it with the mix.

The final putting it together: Heat the rest of the oil in a saucepan and temper it with bay leaves and cardamoms and cinnamon. Add the ginger paste and tomato and saute for a minute. Then add the roasted cumin seed powder, red chilli powder, turmeric and coriander powder. If you have any filling left, add it to the curry now. Add water and adjust for salt. Once it comes to a boil, add the stuffed potols in it and simmer on low heat for 8-9 min till the potol is completely cooked.

potoler dorma

Serve the potoler dolma or dorma with plain white rice.

I found a great video about stuffing the potols on YouTube. Here is the link:

Have a wonderful pujo everyone!

September 20, 2011

Chicken Tikka Masala and a Playdate

chicken tikka masala
(photo courtesy of: Nicole)

I recently had a playdate for Little A with Little N, a friend and colleague's daughter who's two. Actually, let me correct that. It was a get together, cooking session and a playdate for the mammas :) We got together at Nicole's house early sans kids, popped open a wine bottle and cooked some chicken tikka masala, rice, salad and cookies before the kids came over. I didn't put any chilli powder as the little ones were going to be eating. They were served the chicken tikka masala and rice. Little A stared at it for a few minutes and then ate his apples. Little N on the other hand, ate a few helpings of it and declared "I love Indian food." What can I say? You're got to try this now. :)

I have been cooking this chicken tikka masala for a few months now and it I think it's finally ready to be shared. It doesn't have the cream and I stir in some yogurt as and when the mood strikes me. And thanks to Nicole, I have lovely pictures of the process too!

We have plans for the next play date and a ravioli making session. Stay tuned!

1 four lbs chicken chopped

To marinate: ( I marinated the chicken for a couple of hours)
2/3 cup yogurt
1 tbspoon paprika
1 tspoon garam masala
1 tbspoon olive oil
1/4 tspoon fresh ground pepper
salt to taste

For curry:
1 big onion
2-3 tbspoons tomato paste
2 tspoons ginger garlic paste (I do a big batch and keep it for the week)
1 tspoon cumin seeds
2 green chillies (don't slit it)
3-4 cardamoms
1 stick cinnamon
2-3 cloves
2 bay leaves
1 tspoon turmeric powder
1 tspoon cumin seed powder
1 tspoon coriander seed powder
1/2 tspoon garam masala powder
2 tbspoon oil
salt to taste

Set the over to broil. Put the chicken on a cookie sheet with foil, put some olive oil on top and cook for 11-12 minutes. Then turn the chickens and cook the other side for 4-5 minutes. Set it aside.

chicken tikka masala
(photo courtesy of: Nicole)

Heat some oil in a pan, and temper it with some cumin seeds, green chillies. Quickly add the bay leaves, cardamoms, cinnamon and cloves. Then add in the ginger garlic paste. Stir it for a minute.

chicken tikka masala
(photo courtesy of: Nicole)

Then add in the chopped onion and let it saute on low medium heat for 3-4 minute with stirring every minute or so till the onions are soft and translucent. Then add in the tomato paste. Cook for another minute.

chicken tikka masala
(photo courtesy of: Nicole)

Then add the turmeric, cumin seed powder, coriander powder, and garam masala and let it cook and mix well together. Put the chicken in (with all the juice and all) in the pan and stir it all well together. Add about a cup and half of water, salt and let it cook on low heat for 10-15 minutes.

chicken tikka masala
(photo courtesy of: Nicole)
Add about 2 tbspoon of nicely whisked yogurt if you want it creamier. Garnish with chopped cilantro (optional) and serve hot with rice and naan.

August 31, 2011

Chickpea and Chard curry

chickpea and kale curry

We recently got a big bunch of chard from our friends (thanks S, N and little V!). I wanted to make something special with it, so I set it aside and then promptly forgot about it. Last week, when I was scrambling for dinner, I opened the fridge, and there sat the chard, slightly wilted, but waiting patiently.

I gave a big sigh of relief, and used the fresh chard with chickpeas (which I happened to have in the pantry) for delicious curry which we had with chapatis. We gave a little bit to Little A, who played with it, but refused to eat it. His new favorite is plain rice mixed with some ghee. I put it in a plate or bowl in front of him. He exclaims "bhaat, bhaat" and will eat it either with spoon or hands.

1 can chickpeas (you can also soak dried chickpeas)
1 bunch chard - chopped
1 large onion - chopped thin
1 tspoon grated ginger
1/2 tspoon garlic
2 medium tomatoes
1 tspoon cumin seeds
2 bay leaves
2 green chillies
1/2 tspoon turmeric powder
1/2 tspoon coriander powder
1/2 tspoon cumin powder
1/2 tspoon ghee (butter)
2 tbspoon oil
salt to taste

Heat oil in a deep saucepan and temper it with cumin seeds, bay leaves and green chillies. Then add the ginger, garlic and the onions. Saute it for 2-3 minutes. Add the chard and let it cook for 3-4 minutes.

chickpea and kale curry

Now add the tomatoes, turmeric powder, cumin and coriander powder and let it cook for another 2-3 minutes till the tomatoes turn soft. Drain and wash the chickpea and mash some roughly with your hands.

Add the chickpeas, 1/2 cup water and salt. Let it cook on medium heat (closed lid) for another 4-5 minutes till it all mixes well together. Add ghee and take it off the heat.

chickpea and kale curry

Serve warm with chappatis, rotis or rice.

I am sending this to MLLA- 38 hosted by Preeti @ W'rite' food. The event was started by Susan "The Well-Seasoned Cook".

August 17, 2011

Zucchini dosa rocks!

zucchini dosa

The day I saw the recipe for zucchini dosa on Nupur's blog I got some fresh zucchini's from a colleague's garden. So I was all excited about trying it at home in the evening. Of course, I didn't have all the ingredients, so I improvised and made it quickly for dinner. It was a hit among adults and babies alike. Little A loved it! He ate almost one dosa for dinner and since we are in the process of getting him to eat more by himself, we were thrilled. Thank you Nupur! We've already made it a few times and it comes out great every time.

I followed most of what Nupur said, but I added some mint, no chillies and a little bit pepper and coriander powder instead. I also ended up adding about 1/4 cup water. Now I am a big fan of trying new things with zucchini. Recently, someone told me that they make zucchini brownies. That's what I am trying the next time I get a big batch of zucchinis.

In other news, I am excited about my kitchen garden. We have been getting tomatoes and chillies for little over a month now. The zucchinis are blossoming and the cabbage and broccoli are beginning to form. We had a nice harvest of tomatoes this week, here's a picture.

Weekly produce

And here is how I made the zucchini dosas.

(recipe courtesy Nupur of One Hot Stove)

2 cup zucchinis - shredded
About 4-5 tbspoon rice flour
About 4-5 tbspoon chickpea flour
pinch of fresh ground pepper
1/4 tspoon coriander powder
pinch of turmeric
1/4 onion -grated
big bunch of mint - chopped finely
salt to taste

zucchini dosa
(I can never get a decent round)

Add salt to the zucchini and set it aside for 10-15 minutes. Then add the rest of the ingredients and make it into a batter. Add a little bit water if needed to make it into a pancake batter like consistency.

Heat a pan and spoon a ladle and let it cook on low to medium heat. Turn over to cook the other side till brown dots appear.

Zucchini dosa

Serve warm with chutney, or pachadi. We had ours with Beetroot pachadi.

I am also excited to send the Black and White image to Susan at The Well Seasoned Cook for Black and White Wednesdays. A great idea Susan.


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