Thursday, April 23, 2015

Kundru/tindora/tendli stir fry- no onion, no garlic recipe

Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! ~Tom Jones and Harvey Schmidt

All green veggies, (when fresh!) are a hit with me and this simple kundru dish is no different. I instantly admired it for its crunch and bite. It is one of the staples in my kitchen.

This is an easy and quick recipe for a light meal. It serves well as a side.

You will need
Kundru- 250 gm,cut into long strips
Tomato- 1 medium, chopped
Salt- 1/2 tsp or to taste
Haldi/Turmeric powder- 1/4th tsp
Dhaniya powder- 1 heaped tsp
Red chilli powder- 1/4th tsp
Heeng/ Asafoetida powder- 1 pinch
Jeera/Cumin seeds- 1/2 tsp
Oil- 1/2 tbsp

1. Heat oil in a wok.
2. Add heeng and jeera. Let jeera sizzle and brown.
3. Add Kundru. Toss it around on a medium flame. Cover and cook on a low flame for a few minutes. Check often.
4. Add all the masalas/spice mixes and the chopped tomatoes. Turn and mix the vegetable.
5. Cover and cook for a few minutes more. The tomatoes will turn mushy. Check if you can cut the kundru slice with a spoon. If you can do it easily, it means its done. If you cannot, it needs a little more cooking time.
6. Serve hot with Chapatis/ Rotis or pack in the Lunchbox/Tiffin.


Wednesday, April 15, 2015

Shell Pasta with mixed peppers and black olives

"What do you want for dinner?"

"Paastaa!!" (the little one cries out)

I smile...She has shared my love for pasta. She wants it almost every week now.

I keep the pasta for boiling . 

"I want to see pasta." 

"ok, but you can't touch anything"

"Put tomatoes"

"I will. Now sit and watch."

"Don't put vegetables"


I chop basil

"What is that?"

A glimpse of the chitter - chatter which goes on when I cook for my daughter. I just put a few ingredients together and came with this simple but satisfying recipe. The best thing was that it was really enjoyed by my little one. She even took second helpings (my inner domestic goddess was dancing!).

You will need
Pasta - 1 and 1/2 cups
Turmeric powder - 1/4 tsp
Tomatoes- 4 medium,chopped finely
Fresh basil- 2-3 tbsp, chopped finely
Mixed pepper strips - 2 tbsp
Broccoli florets- small, 1/2 cup approx.
Black olives- 5, chopped like small rings.
Black pepper- 1 tsp
Kosher salt- 1 tsp  or according to taste (you can use normal salt also)
Olive oil- 1 tbsp

Cook pasta till al dente. Add turmeric powder while boiling.
Take a wok. Pour olive oil and heat on low flame.
Add Broccoli and mixed pepper strips and cook for a few minutes.
Add tomatoes, basil, salt and pepper. cook for 4-5 minutes. I just wanted to release flavours but if you want a sauce like consistency then cook tomatoes for longer.
Add the cooked pasta. Mix well. Taste for adjustments in salt and pepper.
Serve and enjoy with your loved ones.

Yields 2 hearty servings

Wednesday, April 8, 2015

Focaccia Bread

This is one of the tastiest breads that I have ever had, and I have always found it very easy to make.

I stumbled upon this recipe on Anushruti's blog and have never looked back. My own recipe is adapted from the stated one.

You will need

For bread
Atta /Whole wheat flour- 2 cups
Maida / white flour- 1 and 1/4 cups
Full fat Milk- Warm (not hot) 1 and 1/3 cups
Olive oil- 1/8 cup and some to grease your palms
Instant yeast- 1 tsp
Salt- 1 tsp
Sugar- 1 tsp

For the topping
Olive oil- 1/4 cup
Heeng/Asafoetida- a pinch ( you can add more if you like)
Basil - 2 Tbsp, chopped

How to make the Bread
Take atta and maida in a mixing bowl. Add salt, sugar and Yeast.
Mix them and make a well in the middle. Pour olive oil and warm milk in it.
Knead till the dough comes together. If it is too stiff, then add a little milk, one spoon at a time.
Take your baking dish and spread the dough in it by pressing with finger tips. Alternately, you could roll it into the desired container's shape.
Cover and keep the dough in a warm place till its doubled approximately ( as we have used atta, it'll take some time to rise). I kept it for 1 hour in summers.

How to prepare topping
Warm the oil. Add Heeng and basil.
Remove from flame and keep it covered for about 30-60 minutes for flavours to develop. You can keep it for longer also.

Baking the Bread
Pre heat the oven to 200 degrees Celsius.
Punch holes in the dough with finger tips and pour the prepared oil.
Keep the baking dish in the oven for 20-25 minutes. The top should be slightly browned. Overly brown is a no-no.
Take it out and let it rest for 5-10 minutes while your house is filled by the rich aroma of baked bread.

Enjoy with Tomato salsa, or plain cheese or some chilli.

Thursday, April 2, 2015

Tomato salsa- the Italian way

Salsa is mostly defined as a spicy sauce having tomatoes, onions and chilli to accompany Mexican foods like nachos.

Salsa is also a apt!

You can dance around with the ingredients and make salsa to your liking, just like Mark Bittman

Here is a little something which I made over weekend with Foccacia bread.

You need:
  • Tomatoes- 3, chopped
  • Parsley- 2 Tbsp , chopped 
  • Olive oil- 2 tsp
  • Vinegar- 1 Tbsp
  • Black Pepper- 1 tsp, crushed
  • Kosher salt - to taste

How to
  1. Pour oil in a flat pan. 
  2. Add chopped tomatoes (you can de-seed them if u like. it'll change the texture a bit)
  3. Add the parsley.
  4. Sprinkle salt and pepper. Mix and cook for a minute.
  5. Add vinegar. Simmer and cook till its mushy, but still chunky.
Serve at room temperature.

PS: my mom would call it a simple chutney but Rose would smell sweet even if it was called by some other name.