Mausiji's UP Estyle Khichadi and Indian Food Palooza

Have you heard the famous saying: "Khichadi ke char yaar: Dahi, ghee, papad, and aachar". A simple khichadi (lentil risotto) can taste so delicious when its eaten with its four best friends: Yogurt, ghee (clarified butter), papadum, and aachar (pickle).

Khichadi is "Indian fast food" in some ways. Indians eat a wide variety of khichdi's namely Bisi bele bhath (a southern favorite), simple moong daal/lentil khichdi, arhar daal khichadi etc. The kichadi I am going to share is eaten in western UP. Believe me this khichari is in a different league altogether !

I ate this Urad daal khichadi for the first time when my mausiji-in-law visited us in Princeton. This royal khichdi is made with minimal ingredients.  Mausiji told us that it was one of the first dishes that she learnt from her sister-in-law/mother-in-law when she got married as it was a favorite dish in their joint family. Mausiji is an awesome cook and always ready to adapt to latest technology in cooking. Having eaten a bunch of meals made by her, I can testify that she is a great cook!

This khichadi is a bit thicker than other khichadi that you may have eaten and is usually served with lots of ghee and hing ka aachar. When I first ate it, it was a privilege to also eat mausiji's hand-made hing ka aachar which I haven't found in the Indian grocery stores in US.  I would have to either learn how to make it from her (too ambitious plan) or figure out a place from where I can buy it as we make this khichadi often at home and I always remember her pickle while eating it.

Recipe:
Serves 3-4 for dinner or lunch

Ingredients:

1 cup basmati rice

1 cup split urad daal (with skin)

2 tea spoon salt

2 tea spoon red chilli powder

1/4-1/2 teaspoon hing

2 inch grated ginger

and "char yaar of khichadi"
3-4 table spoon Clarified butter
Hing ka aachar or any pickle
Papadum
yogurt

- Soak rice and daal separately for 1/2 - 1 hour ( I have soaked them for 5-6 hours and that works too)

- Put a heavy bottom pan on medium heat settings
- Add two and half cup water to it. Add salt, chilli, hing, and ginger to the water

- Once the water starts boiling, add rice (drained) and daal (drained) to the boiling water and mix.

- Cook for 10-15 minutes until most of the water is absorbed by the rice and lentils

- Reduce flame to low and cook for another 5 minutes, At this point the mixture will be very dry.

- Switch off the gas, and cover the pan with lid for ten minutes

- Serve warm with Pickle (hing ka pickle preferred), Ghee, Dahi and Papadum

I am linking this post to the Indian food palooza hosted by Indian Simmer, The colors of Indian Cooking and Creative Culinary. 

Cardamom, Pistachio and Saffron Pound Cake

Preparing brunch is one of my favorite things as there are no set rules. I usually try pound cakes of different types. While browsing through recipes, I stumbled upon a pound cake by Suvir Saran. Originally this was a pistachio pound cake with Lebanese origin which he tweaked a little by adding cardamom.  While reading the recipe, I was convinced that adding saffron might also add to the taste. Soon, I tried this on a Saturday morning and it was delicious. You have to try this flavorful cake!

Recipe:
1 cup all purpose flour
3/4 teaspoon baking powder
1 teaspoon ground cardamom powder (freshly ground for best results)
1/4 teaspoon salt

One and half sticks unsalted butter at room temperature (12 tablespoon butter)
1 cup brown sugar

3 large eggs (room temperature)
1/4 teaspoon vanilla extract

1/2 cup milk
1/4-1/2 teaspoon crushed saffron

1 cup roasted pistachios

- Preheat oven to 350 F
- Grind one cup of roasted (unsalted) pistachios ( I usually get mine from Trader Joe's). Make sure you do not over grind them.
- In a stand mixer or in a big bowl, cream butter and sugar together
- In a separate bowl, whisk eggs and vanilla extract
- Slowly mix butter mixture and the egg mixture
- Slightly warm 1/4 cup of milk and add crushed saffron and let it sit for 2-3 minutes and then add this to the remaining 1/4 cup milk.
- In a separate bowl mix all purpose flour, baking powder, ground cardamom and salt
- Add half of the flour mixture to the butter/egg mixture and then add half of the milk and mix together
- Add remaining flour mixture and milk and mix everything to make sure that the batter is free of  lumps
- Add pistachios into the mixture and mix very gently
- Now grease a 8x4 pan and transfer the batter to the pan
- Bake for 45 minutes or until toothpick comes out clean
- Let is cool in the pan for ten minutes and then on a cooking rack for another 20 minutes
- Enjoy this flavorful Lebanese pound cake with an Indian and Persian touch!

Shakarpara "sweet little devils"

Shakarpara's are often made during diwali festival in north India, with every family having a favorite recipe  which has been passed down to them through generation.

For diwali this year, I wanted to make something traditional. Natural step was to ask MIL for her amazing shakarpara recipe.  For the last five years, I have always got two boxes from her upon departure, one full of home made mathri (my favorite), other of shakarpara (S's favorite). Five years back I was not a big fan of Shakarpara and S. was not a big fan of Mathri. Now, we both love mathri and shakarpara!

Also, did I tell you ? In addition to thanking my MIL for the recipe, I have to thank two gadgets without which this would have been very difficult. These are my new electronic weighing machine for kitchen and Kitchenaid stand mixture. I resisted electronic weighing machine for years. S kept suggesting that I should get it. Finally, he gifted it to me on my birthday. I am not exactly sure if it was a gift for me or him:) By doing so, he saved himself from the "last minute weight to cup conversion through google for various ingredients"- that were forced on him often in the crisis state. Jokes apart, this is really handy and totally worth it. Now I can easily make european and indian recipes without worrying about the conversion.  Thanks S.

Second thing that has made my life super easy for making mathri and shakarpara is the kichenaid stand mixer. The key to fluffy mathri and shakarpara is the kneading process. More you knead softer they turn out to be. Well stand mixer can knead for you as long as want :) This was gift  from my dear sister (thanks didi !). I also enjoy it a lot for making dough for pizza, naan, puri etc. Its quite handy if you are making anything at large scale:)

Now time for the shakarpara recipe:

Ingredients:

500 gm (1/2 KG) all purpose flour (Maida)

150 ml oil for kneading (2/3 cup)

~ 3/4 cup warm water
oil for frying (~2-3 cups)

For syrup
1 and 1/4 cup white sugar

3/4 cup water 

- Add all purpose flour and oil in the stand mixer and mix/knead on low setting for 15-20  minutes
- Add little warm water (about 1/4 cup) at a time to make a tight dough (you will need little water so add slowly)
- Leave it covered for 15-20 minutes
- Divide the dough into four equal parts
- Roll out one of the parts into 1/4 inch thickness
- Cut parallel lines in the circular part and then perpendicular (at an angle) lines to make small pieces out of the rolled dough
- Heat oil for frying in a kadai/deep pan on low-medium settings and place all the pieces once the oil is hot and let them fry for  10-15 minutes until golden brown color and remove with a slotted spoon on a paper towel
- While first batch is frying, roll out the second ball of dough and cut into pieces
- Repeat for 3rd and 4th ball
- Let them cool in a wide pan

  Syrup
   - While frying the fourth batch of shakarpara,  start making the syrup
   - add 1 1/4 cup sugar and 3/4 cup water in a pan and place it on medium heat
   - Once the mixture starts boiling reduce heat to low-medium setting
   - Make 2 taar chasni (sugar syrup) by heating it on low for 20 minutes
   - Meanwhile spread the cooled fried shakarpara in a wide pan and spread the sugar syrup on it.
   - Mix the sugar syrup and shakarpara gently and quickly with spoon for five minutes to  evenly coat  them with sugar syrup
   - Leave the mixture open for 30 minutes and then let it cool covered over night and the next day your shakarpara are ready to be eaten. Pieces might stick to each other so gently separate them.

Enjoy your shakarpara with Tea or as is!

Aata ka Halwa

I remember waking up in late morning hours with an aroma in house. Often it was from aata (wheat flour) halwa in winters. Behind the aroma was a trick. A trick played by my mom to wake me up. As she new I would want to eat it as soon as it is removed from the gas. Sizzling hot halwa eaten with fingers is one of my favorite breakfast in the winters . This is one thing that I feel does not taste good if you eat it with spoon :) You can eat it plain or with papad for breakfast or after aloo puri as dessert.

This is one of the favorite sweet dish prepared in India for guests, during festivals and celebrations.  At times, this is the first dish prepared by a new bride at her in-laws place. If someone bought a new car or new house, first thing that was done was to make halwa at home and offer it to god. I have made very few attempts to make halwa at home. Even though it comprises of three simple and essential ingredients: Flour, Ghee (clarified butter) and Sugar. Some people may find it easy to make it but somehow I always thought its quite complicated precisely for the same reason: it only has three simple ingredients!

I am very picky with this dish  as I really like it when it is well cooked and looks dark brown in color in comparison to the less cooked (light brown) version. When I would ask my mom for the recipe, she always says andaje se daal lo, 20 logon ka khana banoge to measuring spoons mein hi aadha din lag jayega ( Just add ingredients with approximation, if you have to prepare food for twenty people every day, half the day will be spend in using measuring spoon).  I am amazed how she never tastes the food while she is making it and yet all the spices are perfectly balanced.

When she was visiting me last summer, I convinced her to use the measuring cups to take out each of the ingredients (although she was still making it with her "andaja" but I had my numbers right :)

Ingredients for ~ 1 1/2 -2 cup halwa

1/2 cup wheat flour
6-8 tbsp ghee (clarified butter)
1/2 cup sugar
about 3 1/2-4 cups hot water

- Put a karahi (a deep pan) on gas stove on medium heat. Immediately add wheat flour and ghee to the karahi and mix them.  Slowly cook them, stirring often so that flour and ghee mixture does not stick to the karahi

- After about 15 minutes, flour mixture will change color from light to dark (if you like your halwa really well done continue to cook for another couple of minutes)

- In parallel, boil 4 cups of water in a pan

- Add hot boiling water to the flour ghee mixture and stir everything really fast. Mix everything properly for about 3-4 minutes or until it becomes a thick mixture. It is very important to mix it properly to remove any clusters of aata in the water/flour mixture. A special type of flat ladle  is used to make halwa so that it is easier to mix and scrap while making the halwa.

- Add sugar and continue to stir for another 2 minutes. The mixture will become darker after adding sugar
- Enjoy this for breakfast or eat with papad and add some nuts for garnish

Mango in Estyle!

 

" What diamonds are for women, mangoes are for Indians! "

American: What do you miss most about India in summers ?

Indian: Mangoes man!

After putting things in perspective, let me share the legendary story of mango flower with you. 

Zucchini Pancakes with Sweet Tomato Chutney and Greek Yogurt

These little savory pancakes are rare. Rare because pancakes do not ring a "healthy" bell that often.  These little angels are as healthy and delicious as it can get for breakfast.  Alternate pieces with greek yogurt and sweet tomato chutney (or tomato ketchup) give the right satisfaction.  The satisfaction that you need on a weekend morning after having morning tea. The morning that really wants you to get out of your comfortable bed and help you plan your day. These little angels provide the energy exactly for that.

Sahi Tukre/ Double ka meetha

I read about Sahi Tukre (Egg less bread pudding) through a recent post by Shayma of The spice spoon. Shamya writes beautiful stories with each post and I always look forward to reading them. Pictures of Sahi Tukre looked so delicious that I couldn't resist making them at an earliest opportunity.  Apparently, these are similar to a dessert called "Double ka meetha" in Hyderabad.  It was such a treat. I will surely be making this on a regular basis now.

Almond Brittle (Badam ki chikki)

This recipe is quick yet very complicated. It is extremely easy to mess up while caramelizing the sugar. After failing couple of times while caramelizing the sugar, I finally found a recipe to make it consistently (most of the times!) It surely brings back the memories of "chikki" (Peanut brittle).

Egg Biryani

One of my dear friend, Rashmi, in Philly often raved about an Egg biryani that her friend would prepare who belongs to the "biryani" city - Hyderabad.   When Rashmi narrated the recipe it did sound exotic and perhaps closer to Mugal heritage arising from the mannerism in which mint and coriander leaves are utilized.  Mint and coriander leaves are quintessential for many Indian recipes in raw form.  Use of these in fried form brings different flavors and aromas all together. 

Besan Ladoo

Wednesday mornings were special for a little girl as her mother would give her 11 Rupees  to get Besan Ladoo for lord Ganesha from a Mithaiwala (Sweet shop) next door.  On special occasions, she tried two varieties of besan ladoo after visiting  Ganesh temple on Wednesdays with her sister and brother. Time flies and now she enjoys Besan ladoo made by her mother-in-law (MIL) while remembering her childhood days. Then, one day thousands of miles apart from her memories, she attempts to make them with an andaaza (approximate) recipe -  remembering bits and pieces of how MIL moved the ladle effortlessly with a lot of patience and love and yet, thinking about the little girl running to the sweet shop.

Sooji Dhokla (Semolina /Yogurt Steamed Cake)

If I have to pick one "goto" dish which is tasty, repeatable and presentable, it would be the Sooji dhokla by Isha of Intrepidcook. It is easy to make "hard" dhokla - believe me I have done that so many times until this superb recipe came along to make the softest dhokla ever.

Khandvi - Chickpea flour cigar's

Khandvi (Chickpea flour cigar's  - as referred by Raghavan Iyer) - is a very popular Gujarati dish which is quite easy to make (well ..almost other than spreading the batter). These delicious cigar's can be  a show stopper for your finger food  party.   Like all the other dishes,  there are slight variations in the quantities and the sequence in which ingredients are added for Khandvi recipe.   Here is my take on the recipe :)

Handvo/Handwa - Gujarati Appetizer

Gujarati food, in particular the appetizers Khaman, Dhokla, Khandvi and Handvo are quite unique both in terms of cooking method as well as taste. After getting a really good recipe for Sooji Dhokla from my friend-Isha (which I have made zillion times with exceptional results each time), I was eager to try Khandvi and Handvo. Khandvi is perhaps the quickest (Stay tuned for a post on Khandvi!) while Handvo is the most time consuming.

Walnut Ladoo

Tired of eating Aata Ladoo or Besan Ladoo [Most of you are thinking (including myself) - not possible !!), try these delicious and healthy walnut ladoo for a change!

Naan

I often wondered about differences in the dough for pizza base, pita bread, naan, flat bread, bhature, bread loaf and thought that there should be a single recipe which can turn into any one of them based on the shape, thickness and mode of cooking. Recently, I found a recipe by Marion Cunnigham for pizza dough which I have used to make bhature and naan with great satisfaction by using some tips for baking naan in oven from the recipe here.

Eggless Prune Cake

To diversify my baking portfolio, I wanted to learn how to bake an eggless cake :) I read about the "cake fever" which was spread by the eggless date cake in aayi's recipe. I looked into my refrigerator and found prunes instead of dates, so decided to try eggless prune cake with little modifications. Overall, it is an easy, tasty, and refreshing cake which I make quite frequently especially because of the 15 min preparation time.

Mango or Strawberry Sandesh

When I am hosting a party, I am most excited about the dessert. However, I can't really ignore the main food and at the same time don't really want to serve store bought desserts either. As a result, I always find myself looking for dessert options which are easy to make.

Rajasthani Churma

While growing up, I ate this delicious churma made by my mom quite frequently. I have heard stories about how churma's were made either by hand or by huge wooden mortar and pestle when grinder's were not available easily and of course they used to taste so much better.

Nani ki Mathri

My all time favorite snack in Indian cuisine is Mathri and as you can imagine, I have tried to sample them in every possible chance. One can make different variation's of mathri with varying proportion's of all purpose flour(Maida)/oil/water. However, it is indeed quite difficult to make the "soft" mathri's which melt in your mouth. Mathri's made by my naniji-in-law fall in the category of "melt-in-mouth" and are undoubtedly the best I have tried so far. Enjoy this recipe from Naniji: