Sunday, November 12, 2017

Loaded Nachos

Preparation Time - 8 hrs
Cook Time           - 20 mins
Serves                 - 8

Measurements & Ingredients:
  • Corn chips/Tortillas - 1 big pack
  • Sour Cream Or thick yogurt
  • Salsa (Or Onion, tomatoes, cilantro cut into small pieces and lemon juice)
  • Grated mixed cheese
To make the Refried beans:
  • Pinto Beans - ~2.5 cups
  • Oil - 5 tbspn
  • Taco seasoning - 6 tbspn
  • Salt
  • Cumin powder - 1 tsp
Method:
If you want to know what pinto beans is, then this is how it looks.  But in case that is not available, you can substitute with Kidney Beans(Rajma).



As a part of preparation, soak the beans overnight or for 6 hrs and cook it with a little salt till it is tender.  I used a pressure cooker to speed up the process but you can cook it in an open pot too,but that would take a while.  In pressure cooker I let it cook up to about 4 whistles.

Once the beans are ready, the process begins. 

In a pan,heat the oil, preferably olive oil. To it add the boiled beans along with the water. If you have too much water then store the water for later need in case.

Add little Salt(remember you would have added salt while boiling the beans as well), Cumin powder and the taco seasoning.  Mix it. Cover and let it reach a boil. 

Then, using a potato masher mash the beans quite well.  It need not be fully mashed like a paste. 






Mix it again, close the lid and let it simmer for 5 mins.  The refried beans is ready.

All we have to do now is to plate everything.





First, arrange a few chips on a plate.  Add the grated cheese on top of the chips. 








Then add the warm refried beans, the salsa and sour cream. 









Sit back and enjoy your hard work! :-)

Notes:
  1. If you do not have Taco seasoning, just substitute with Cumin powder, Chili powder, salt, black pepper, onion powder.
  2. Instead of store bought salsa, you could add chopped onions, tomatoes, cilantro and lemon juice.
  3. Wondering yogurt as a substitute for sour cream?? Yes, often when I run out of sour cream just when I needed it, I use thick yogurt.  I feel it doesn't make a big difference.
 

Saturday, November 11, 2017

Eggless Ice Cream

Preparation Time - 1/2 hr
Cook Time - 8 hrs
Serves - 15

Measurements & Ingredients:
  • Heavy whipping cream - 475 ml
  • Whole milk - 1 cup
  • Milk powder - 1/4 cup
  • Sweetened condensed milk - little less than 1/2 cup
  • Powdered sugar - little less than 1/2 cup
  • Vanilla essence - 2 tbspn

Method:

As a part of preparation:
  1.  keep 2 vessels (sizes such that one would fit in the other) and the whisk in the freezer for 30 mins before starting (If using an electric whisk keep only the attachments - the whisk, in the freezer and not the entire machine :-)).  Also keep the whipping cream in the freezer for the same time.  Chill a bowl of water in the refrigerator.
  2. Heat the milk and to it add the milk powder and mix well ensuring there are no lumps.  Let it heat up well but do not let it boil.  Once you see the smoke rising up, it's time to switch off the flame. Add Vanilla essence and the sweetened condensed milk to it and let it cool to room temperature.

After 30 mins, take out the vessels, whisk and the whipping cream from the freezer.  In the bigger vessel add some ice cubes and the chilled water.




In the smaller container add the whipping cream and place this container in the bigger container which has the ice cubes and the chilled water.



Start beating the whipping cream.  If you have an electric whisk it would be a help to your arms :-) but you could use a regular whisk as well to beat the cream but it would take a longer time. 




This is how it looks at the beginning when you start to whisk. 








You will know you are almost done whisking when you could see a clear trail of the whisk.  You can see the difference of the trail in the 2 pics.




Continue whisking until you see soft peaks which means when you lift the cream with the whisk you should see peaks standing up.




Now add the milk mixture and powdered sugar to it and whisk it just until it mixes.  Remember not to whisk it for too long.

At the end of this you will have a flowing consistency ice cream mixture and this is how it is expected to be.


Pour the mixture into an air tight freezer safe container, close the lid tight and freeze it for 6-8 hrs.









After 8 hrs...what are you waiting for? ;-)
Serve and enjoy :-)


Note:
  • Do not skip freezing the utensils
  • Make sure it is an air tight freezer safe container.  If it is not air tight, you will have ice crystals formed inside the container and the ice cream will not be smooth and creamy.  If you feel it is not fully air tight, put a plastic wrap before you close the lid.
  • You can have any variations in this, like adding mango puree to get mango ice cream etc
 

Sunday, August 2, 2015

Chickpea Burger Patty

I was hooked to Honey bunches of oats cereal for everyday breakfast.  Finally I decided to come out of it and tried oatmeal variations and then tried this Chickpea  patty.

Preparation Time - 5-8 hrs (for soaking)
Cook Time - 30 mins
Makes - 8-10 patties

Measurements & Ingredients:

  • Chickpeas (chana/Kabul kadale) - 1.5 - 2 cups
  • Carrot(grated) - 1
  • Onion - 1 (cut into small pieces)
  • Green Bell Pepper(capsicum) - 1 (cut into small pieces)
  • Boiled and mashed potato or Bread Crumbs or Wheat flour or Maida - less than 1/4 cup
  • Other vegetables of your choice(optional) - corn, cabbage, green peas etc
  • Coriander leaves - a handful
  • Red chili powder - 1.5 tspns
  • Cumin powder - 1 tspn
  • Amchur powder(optional) - 1/2 tspn
  • Salt
  • Oil
Method:

Soak the chana dal in water for 5-8 hrs and then boil it with some salt for about 3-4 whistles in pressure cooker.  Once the Pressure cooker is cooled, drain the water and let the chana cool for some time.  Later grind the chana without water or minimal water.  You don't want a paste here.  It has to be semi ground.  The texture should still be rough and not like a paste.

Take it out in a large mixing bowl and add all the chopped vegetables, salt, red chili powder, amchur powder, jeera powder, coriander leaves, 2 tspn oil and mix well.  Here I have also added corn as I had in my freezer.  To get the mixture to bind well add the boiled and mashed aloo or any of the flour.  Just add enough to get the binding.  If you add too much, the taste of the flour will be prominent, which we do not want.



Now make balls out of the
mixture, and flatten it like
patties or cutlets. 
 

Heat a griddle or tawa and
shallow fry them on both sides with some oil.

Once they are cool, you could freeze them in zip lock bags and thaw them whenever needed.



 Serve the Chickpea Patty with either Burger Buns or regular bread.  Also, you could slightly toast the bread before you add the patty.







Note:
You could serve the patty with lettuce, onion, tomato ketchup or any addition of your choice.

Saturday, August 1, 2015

Panchmel Dal

I had heard about the Panchmel dal and was searching for the recipe.  Finally I came across this recipe from www.maayeka.com and decided to try it.  It turned out to be awesome.
 
Preparation Time - 10 mins (excluding dal soak time)
Cook Time - 45 mins
Serves - 4-6 people

Measurements & Ingredients:

        Dals:
  • Bengal gram(channa dal/kadale bele) - 1/4 cup
  • Yellow Lentil( moong dal/hesaru bele) - 1/4 cup
  • Red lentil( masoor dal/masoor bele) - 1/4 cup
  • Pigeon peas( toor dal/togari bele) - 1/3 cup
  • White lentil(urad dal/uddina bele) - 1/3 cup
        Vegetables:
  • Spinach - 3 full cups
  • Potato - 1 medium
  • Tomato - 1 big or 2 medium
  • Brinjal - 2 medium
  • Green chilies - 3
  • Ginger - 1 inch
  • Fresh coriander leaves
  • Lemon juice - 2 tspn
        Spices:
  • Turmeric powder - 3/4 tspn
  • Dhaniya powder (coriander powder) - 1 tspn
  • Garam masala powder - 1/4 tspn
  • Salt
      Tempering:
  • Ghee - 2 tspn
  • Mustard seeds - 3/4 tspn
  • Cumin seeds - 3/4 tspn
  • Fenugreek seeds(methi seeds) - 1/4 tspn
  • Fennel seeds (saunf) - 1/4 tspn
  • Whole red chilies(Guntur) - 4
  • Asafoetida(Hing) - a generous pinch
  • Cloves - 2
 
Method:
 
 
Chop all the vegetables and keep them ready.
 
 
 
 
 
 
 
 
  

Wash all the dals and soak them in water for 20 - 30 mins.  Later pressure cook them with enough water for 2 whistles.  If you have do not have time to soak them, then pressure cook for 2 whistles and simmer it for another 7-10 mins.
 
 
 
Once the dal is cooked, take it out in a pan and add all the chopped vegetables (other than coriander leaves and lemon juice), grated ginger, green chilies and spices to it.  Add water to bring it to the dal consistency.  Make sure not to add too much water as we do not want the dal to be too watery.
 
Let it cook on medium heat for about 10-12 mins and then simmer for another 15 mins.  Make sure to stir in between.  Turn off the heat.  Squeeze in the lemon juice.
 

 For the tempering, heat ghee in a ladle.  Once it is hot, add mustard seeds, Cumin seeds, Fenugreek seeds, fennel seeds, whole red chilies, hing and
cloves.  Add this tempering to the dal. 
 
 
  
 

Serve hot with roti or rice.

Sunday, December 22, 2013

Palya Bun(Potato Bun)

Preparation Time - ~2 hrs
Cook Time - 30-40 mins
Makes - 12 buns

Measurements & Ingredients:

  • All purpose flour - 2 cups + 1 cup
  • Sunflower oil/vegetable oil - 3 tbspn + 2 tbsp
  • Sugar - 2 tsp
  • Active dry yeast - 2 tsp
  • Salt to taste
  • Plain yogurt - 2 tbsp
  • 5 medium sized potatoes boiled and mashed
  • Mustard seeds - 1 tsp
  • Black gram(urad dal) - 1 tsp
  • Bengal gram(channa dal) - 1 tsp
  • Asafoetida(hing) - a pinch
  • Curry leaves - 5-7 leaves
  • Green chillies - 4 spicy
  • Turmeric powder - 1/4 tsp
Method:

For the Bun:

Warm 1/4 cup of water until luke warm.  To this add active dry yeast, sugar and 3 tbsp oil.  Mix gently, cover and let it for 10 mins.  Now the mixture would have doubled in quantity with a nice
foam.  Gently mix it. 

Meanwhile add salt to 2 cups of all purpose flour and mix.  To this add the yeast mixture in small quantities and mix to make a sticky dough.  After adding all the yeast mixture add the plain yogurt and make a dough which will be very sticky in consistency. 


Smear your forefingers with some cooking oil and coat the sticky dough with oil.  Cover this dough with a wet cloth or wet paper towel(make sure all the water is squeezed out of the paper towel/cloth before covering the dough).  Let it sit in a warm place for an hour.  If the room temperature is not warm enough, place the bowl in the oven with the oven light on.  Do not turn on the oven. 


Meanwhile heat a pan, add 2 tbsp oil.  Once the oil is hot add mustard seeds, bengal gram, black gram, curry leaves, hing, green chillies, turmeric powder and then the mashed potatoes. 


Mix well, add salt and mix.  Leave it for a couple of mins for the flavor to blend.  Switch off the stove and let it completely cool.  Then make 12 equal parts of this mixture and keep it aside.



After an hour of the dough rising, take it out.  Add some all purpose flour in small quantities and knead the sticky dough until it becomes a soft but non sticky dough. 





It may take 10 mins for the kneading the sticky dough with extra all purpose flour to make it non sticky.  Once you get a nice ball, divide the dough into 12 equal parts.  Make round balls out of the 12 parts. 






Take a round ball, spread it flat with your forefingers either on a flat surface or the palm of your other hand.  Now place the potato mixture on this flattened dough and cover the potato mixture with the dough by making sure the potato mixture is all covered.



Smear the foil with some oil and place all the potato stuffed balls on the foil with enough gap between each because the balls will rise in size.  Now cover the potato stuffed balls with a wet paper towel or a wet napkin and let it sit in a warm place for 45-40 mins. 

Now preheat the oven at 375 degree F.  Coat/brush the potato stuffed balls with some butter. Once the oven is preheated bake it for 20 mins then flip the buns over and bake it for another 10 mins. 

Finally take it out of the oven and serve hot with chai!






Note:

I added yogurt to make the buns nice and soft.  You could skip it for any reasons.  The difference would be in the softness alone and not the taste.

Saturday, December 21, 2013

Besan Unde(Besan ladoo or chickpea flour sweet balls)

Preparation Time - 5-10 mins
Cook Time - ~1.5 hrs
Makes - 10-15 ladoos

Measurements & Ingredients:
  • Kadale hittu(Besan or chickpea flour) - 2 cups
  • Sugar - 2 cups
  • Ghee(clarified butter) - 1.5 cups
  • Cardamom powder - 1/4 tsp
  • Cashew nuts - 2 tbspn
  • Raisins - 2 tbspn
Method:
In a pan(preferably non
stick or a heavy bottom
pan) add the besan and 
dry fry on a very low
flame/heat until the
raw smell of the besan
is gone and it turns
light pink or
light brown.  This may take 45 mins on a heat of 2-3(10 being the highest).  You can make out the color difference between raw besan and the fried one. 


Now add 1 and 1/4 cup melted ghee and mix well as the heat is on.  Fry this mixture for another 10-15 mins on the same heat.   






The mixture at this
point will be like a
paste. 










Keep stirring on the
same heat and you
will notice all the
ghee being abosrbed
and it will become less watery.  Do not add sugar at this point.  



Switch off the heat
and let it cool until
cold.  Once the mixture is cooled completely, add cardamom powder, fried cashwe nuts and rasins, and the sugar. 







Mix well.  Since you add sugar now, the mixture will be solidified and no more will be like a paste.  If you feel you need to add more ghee add in the remaining 1/4 cup ghee and mix well. 



Now make round balls. 
Store them and enjoy as you need!




Note:
1. If your sugar is granular, you will have to powder the sugar before adding. 
2. Make sure to add sugar only after the besan mixture is completely cooled, else the heat in the mixture will disolve the sugar and the entire mixture will become a paste.
3. Make pieces of the cashew nuts and raisins to avoid breakage when forming the balls.
Holige(Obbattu/Puran Poli)

Preparation Time - 4 hrs
Cook Time - 1 hr
Makes - 20 holiges

Measurements & Ingredients:

For the Hoorna or stuffing
  • Kadale bele(channa dal) - 3 cups soaked in water over night
  • Togari bele(Toor dal) - 1/2 cup(Optional)need not soak in water
  • Bella(Jaggery) - ~2.5 - 3 cups
  • Cardamom powder - 1/4 tsp
  • Dry grated coconut - 1 cup(optional)
  • Oil - 4-5 tbspn

For the Kanaka or dough
  • Maida(all purpose flour) - 3/4 cup
  • Chiroti rave(Fine sooji) - 1 cup
  • Turmeric powder - 1/2 tsp
  • Salt - to taste
  • Oil - 1/2 - 1 cup

Method:

For the hoorna or pooran or stuffing:
Boil the channa dal in a pressure cooker for upto 3 whistles with just enough water to soak the dal.  Do not add too much water.

Once the pressure is off, drain out the water and let it completely drain for about 15 mins.  Or spread it on a kitchen paper towel so that the extra water gets drained. 

After it is cooled, grind it into a paste without adding any water.  While making the paste, add the jaggery and dry coconut. 


In a heavy bottom pan heat the oil and add the dal and jaggery paste and stir it occasionally.  Add the cardamom powder and a pinch
of salt.  The flame has to be on low medium to avoid burnt hoorna.  Initially it will be a little watery because of the jaggery melting, but after 20-30 mins you can notice the hoorna will start getting thicker. 

The right consistency is when you wet your hands you must be able to make a ball with the hoorna.  Turn off the heat now and let it cool completely.  You can make a big lemon size ball out of the hoorna and keep it aside.






For the kanaka or dough:


Mix the chiroti rave, maida, turmeric powder and salt. 







Add water in small quantities and make a dough like the chapathi dough.  Pour enough water to submerge the dough.  Leave the dough submerged in water for 3 hours. 




After 3 hours pour out the water and add add 3/4 - 1 cup of oil and knead the dough well for 3-4 mins.  Let this dough sit for about an hour.





By the end of the hour knead the dough for a min.  When you take a part of the dough you will see it as an elastic dough which is how it should be.  It will not be like the chapathi dough(firm when you take a part of the dough).





Making the holige or puran poli

Take a small part of the dough (half of the size of the hoorna ball) flatten it on your palm.  Take the hoorna or stuffing and place it on the flattened kanaka. 





Cover the hoorna with the kanaka and make sure the entire hoorna is sealed well with the kanaka.






Dip this ball in maida or wheat flour and
gently start rolling it out like for aloo
paratha or chapathi.
Dust some flour if needed but not too much.  Make it as thin as possible without tearing the kanaka open and the hoorna sticking out. 



Put this flattened
holige
on a heated griddle
and cook it with oil on both the sides until
both the sides are cooked with a nice
golden brown color. 


Enjoy it warm with a
dollop of ghee!






Notes:

1. I used a non stick pan for the hoorna for the reason that it will not stick to the pan.

2. By adding a pinch of salt to the hoorna it enhances the taste of sweetness!!  You may skip this since it is optional.

3. I used a grinder to make the paste for the hoorna because if a blender is used we will have to add water to make a paste as it will not blend without water.  But if you have an Indian mixer that works fine too.  The hoorna will be done well if no water is added.

4. I used chiroti rave and maida whereas I know that some people use only wheat flour for the dough.  I felt that the taste of chiroti rave with maida is better when compared to wheat flour.

5. Do not worry to submerge the dough in water.  It will not dissolve or get spoilt.  It will make the dough soft.  Earlier my mom used to soak the entire dough in oil to make it soft, but now I am soaking it in water to reduce the oil usage and trust me the result is the same softness. 

6. I roll the holige with a rolling pin but it is up to you if you want to flatten using your forefingers, in that case do not dip it in the flour instead you have to smear your forefingers with some oil frequently.

7. The thinner holige the better will be the taste, however make sure not to tear it :)