Lauki Ke kofte- Bottle gourd dumplings in tomato-curd gravy

Plant a radish, get a radish,

never any doubt, thats why I love vegetables,

You know what they are about!

-Tom Jones & Harvey Schmidt

Vegetables are the best thing to eat...everyone knows that. But sometimes you need to add a little twist to them for creating new...psst...also you need to hide it for little ones to eat.

That's when you take a homely bottle gourd and elevate it to the princely kofta status.

You will need

For koftas
Lauki/ Dudhi/Ghiya/ bottle gourd - 1, medium, grated
Besan/ chickpea flour- 4 tbsp
Green chillies- 1 or 2, chopped fine
Salt- 1/3 tsp
Adrak /Ginger- 1/2 " piece, grated
Coriander/ Dhaniya leaves - 2 tbsp (optional)
Oil- for frying

Method
Mix all the ingredients of koftas/ dumplings except oil and leave it for 5 min for the chickpea flour (mota besan) to absorb water. If your chickpea flour is ground fine then you don't need to leave it.

Heat oil in a wok/Kadhai.

Take the mixture in a spoon and pour in the oil. Cook on medium flame, till the kofta changes color to golden brown. Remove from the oil with a slotted spoon and keep aside on a paper towel.
Make in batches.

 For gravy
Tomatoes- 2, medium
Green chili- 1
Adrak /Ginger- 1" long
Curd- 1/2 cup
Coriander seed powder/ Dhaniya powder- 1 tsp
Salt- 1/2 tsp or to taste
Haldi/Turmeric powder- 1/4 tsp
Garam masala- 1/4 tsp
Red chili powder- 1/4 tsp
Oil- 1/2 tbsp
Heeng /asafoetida powder- 1 pinch
Jeera / cumin seeds- 1/2 tsp

Method
Blend tomatoes. ginger and green chilli together in a blender.

Heat oil in a Kadhai.

Add a pinch of heeng and jeera /cumin seeds. Let the seeds sizzle and brown.

Add the tomato mix and let it cook for a few minutes. Add salt and haldi powder.

Take curd in a mixing bowl. Add dhaniya powder and red chili powder. Mix it together.

When the tomato mix is cooked, add the curd mix and keep stirring for a minute or till it comes to a boil. Even if it does boil over, keep mixing for a few minutes. The oil will come on the top. If you feel the gravy is drying out, then add water. I added about 1/4 to 1/2 cup water.

Add koftas to the gravy and serve hot.

Enjoy hot with Rotis or paranthas.

Grilled Sandwich on a Sunday morning

I love sandwiches. Let's face it, life is better between two pieces of bread. ~Jeff Mauro, a.k.a. The Sandwich King

Let's go a little easy this Sunday.....
No elaborate brunch, no fancy dishes...just a comforting sandwich. 
Easy to put together, especially when you have 4 people at home eating at 4 different times. You can serve these hot, every single time!

Happy family secret..;)

You will need
Onions- 1, medium, chopped
Tomatoes- 1,medium, chopped
Cucumber- 1, medium , chopped
Capsicum- 1 tbsp, chopped
Sweet corn- 1 tbsp
Black olives- 5, chopped finely
Olive oil infused with basil and rosemary- 2 tsp
Salt to taste
Black pepper- 1/2 tsp or to taste

Method
Mix all the stated ingredients for the filling.
Put it between two pieces of bread and grill it.
Dip it in mustard sauce or ketchup and enjoy your Sunday.

You can also enjoy basil pesto sandwich or try the tasty sandwich. This curd filling sandwich is also a winner with me, plus you don't need a grille for it.

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

Method
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.

Enjoy!

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.

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 dance...how 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. 

Paneer curry - the way I make it

Paneer is almost the king of dishes in a vegetarian cuisine. With it chewy mouthfeel, lovely texture and an ability to take on various flavours...maybe it deserves to be just that.
Be it a festival, a party or a wedding, paneer dishes are served everywhere in India. The best part is that it can be used without any cooking in salads too!
Here is a regular paneer dish that I usually make when I feel like making something nice for dinner.

Ingredients

• Paneer- 200 gm approximately ( I make at home, but you can use store bought ones)-cubed
• Onion- 1, chopped
• Garlic- 2, chopped
• Tomatoes- 1 big or 2 small ones
• Green chillies- 1 ( you can increase the amount
• Ginger- 1" piece
• Oil- 1 Tbsp ( you can use butter also)
• Milk-1/2 cup
• Haldi (turmeric powder)-1/4 tsp
• Dhaniya (coriander seed powder)-  1tsp
• Salt to taste
• Red chilli powder- 1/4 tsp
• Garam masala- 1/2 tsp

Method

1. Make puree of tomatoes, garlic, green chillies and ginger.
2. Heat oil in a Kadhai/ wok.
3. Add chopped onions and fry till they are browned at the edges.
4. Now add the tomato puree mix and stir in all the spices.
5. Cook till the oil leaves the sides.
6. Now add 1/2 cup of milk and keep mixing. If it dries up too much i.e. its ticking to the bottom then add 1 tbsp of water.
7. Add the cubed paneer and add 1/2 cup water. Mix well and simmer for a few minutes.
8. Serve hot with chapati,naan or bread even!

Serves 2

Bedmi / Bedvi poori and potato curry- A weekend brunch

This is a dish which brings childhood memories with each bite. My mother and my aunt, used to make it in huge quantities as we all had a habit of snacking on this poori.
My mausi and mom used to have it with tea, and sometimes with pickles, while me and my cousin would just grab one from the huge pile in the kitchen and munch on it happily.

Usually this poori is made by stuffing it like a kachori , but we make it by kneading the soaked and grounded dal with the flour.

 You will need:

• Dhuli urad dal/ washed black lentils- 1 cup
• Sooji- 1/2 cup
• Whole wheat flour-2 cups
• Ginger-1"
• Green chillies- 2, chopped finely
• Salt- 1 tsp or to taste
• Garam masala- 1/4 tsp
• Dhaniya powder- 1tsp
• Red chilli powder- 1/2 tsp
• Oil- 1tbsp
• Oil for frying

How to

1. Wash the dal well and soak it for 2-3 hrs. You can also soak it overnight. I usually do that.
2. Drain the water. Add ginger and green chillies. Grind the dal coarsely. 
3. Take the coarse dal in a bowl. Add all the spices. Add whole wheat flour, Sooji and 1 tbsp oil. Knead them together. Add very little water if required. The dough should be little stiffer than a chapati dough.
4. Cover and keep for 1/2 hour. Knead again for 10-15 seconds.
5. Make small lemon sized balls.
6. Apply a little oil on the Chakla. Roll them into 4-5" diameter circles.
7. Heat the oil for frying in a kadhai.
8. When the oil is hot, then lower the flame and fry the pooris.

I made it as a weekend brunch with potato curry and we all were tummy happy.
The best part is that my little one likes it too!!

Pasta Al pomodoro

"Life is a combination of magic and Pasta"

-Fedrico Fellini

I have a pasta cookbook, gifted by hubby. He knew that I loved pasta and so this book happened.
The recipes are good and somehow they turn out well even if I improvise ...simply because I don't have all ingredients at all times!

Ingredients (makes for 2)

• Onion-1 large, chopped
• Penne pasta- 250 gm, cooked in boiling water till al dante
• Garlic- 2 big cloves, crushed
• Tomatoes- 3 chopped fine (you can use ready-made paste or puree also, or sieve the tomatoes to remove seeds..I did neither)
• Parmesan cheese- 1/4 C, grated
• Kosher salt- 1 heaped tsp (you can use regular salt, but in less quantity)
• Basil leaves- 1 tbsp, chopped (you can add parsley or any other favorite herb)
• Butter- 2 spoons
• Tomato ketchup- 1 Tbsp
• Black Pepper- 1 and 1/2 tsp

How to

1. Melt the butter (I already love this!)
2. Add the crushed Garlic. Fry for a minute.
3. Add Onions, cook till soft and pink.
4. Add tomatoes, salt and pepper.
5. Cook and simmer for about 10 minutes.
6. Add Basil leaves. Add the cooked pasta. Add ketchup and mix.
7. Adjust salt at this stage. 
8. Serve , sprinkled with Parmesan cheese. Along with a nice Greek salad.

Enjoy!

Kaali masoor dal- Whole brown lentils

Dal- roti are the back bone of Indian home cooking. This dal spells 'comfort food' for me. It goes well with chapati and/or rice and is one of the family's favorite.

Ingredients
Kaali masoor dal- 1/2 katori
Ginger- 1' piece, grated
Onion- 1, chopped
Tomato- 1 , small , chopped
Garlic- 2 cloves, chopped
Whole red chilli-1
Salt to taste
Ghee- 1 tsp
Haldi (turmeric powder)- 1/4 tsp

How to make:
Wash the daal thoroughly.

Boil the dal in a pressure cooker with 1 and 1/2 katori water. Please add salt, haldi and grated ginger before boiling.

In the meantime, prepare the tadka (tempering). Heat Ghee in a small Kadhai. Add chopped Onions and fry till pink.

Add finely chopped Garlic and fry for a few minutes. Add red chilli.

Add the chopped tomatoes and cook till they are mushy.

Now add the boiled dal to it. Dal should be soft but not mushy. Adjust for salt.
If your dal is still not cooked (it happens with mine), add the tadka into the pressure cooker and let it cook some more. Usually after 2-3 more whistles , it is done.

Garnish with coriander leaves (optional)

Gobhi Masala- Cauliflower gravy

This is a borrowed from a dear friend. I just went to her place for an impromptu lunch and voila! She comes up with this yummy recipe.  It was a pity that I could not see her in action or take pictures.
Anyways, I followed her recipe (with slight modifications) and though my cauliflower was not the same, it was good and hubby liked it.

Ingredients:

• Cauliflower- 1 head, washed , dried and cut into florets
• Onion- 1 medium, made into paste
• Bay leaf- 1
• Milk- 1/2 cup + Water - 1 cup
• Tomato - 2-3 , pureed
• Ginger and green chili paste- 1 tsp
• Haldi (turmeric powder)- 1/4 tsp
• Dhaniya powder (coriander seed powder)- 1 tsp
• Roasted Jeera powder (cumin seeds)- 1/2 tsp
• Tomato ketchup- 2 tsp
• Garam masala- 1/2 tsp
• Coriander leaves for garnishing (optional)
• Oil- 1Tbsp

To make:

1. Boil water and turn of flame. Add 1 spoon salt to it and soak the cauliflower florets. Cover and keep aside for use.
2. Heat oil in a pan or Kadhai.
3. Fry onion paste till oil leaves side. Add 1 bay leaf.
4. Add ginger and green chilli paste. Fry for 2-3 minutes.
5. Add milk and water mixture.
6. Cook till this mixture thickens (about 10-15 min.).
7. Add the pureed tomatoes. Add Haldi, Dhaniya powder, salt and Jeera powder.
8. Cook till oil leaves side.
9. Add Garam masala. Mix.
10. Drain the cauliflower florets. Add these to the cooked gravy. Turn them so the cooked mixture coats it well. Add Tomato ketcup.
11. Now add 1 cup water to this and cover it. Lower the flame and let it simmer for 10-15 minutes. 
12. Make sure that the cauliflower florets are cooked thoroughly, but are not mushy. Add more water if required.
13. The water should reduce to half or more. Here you can decide on the consistency of the gravy. Adjust for salt.
14. Once done , remove from flame and garnish with coriander leaves. Serve hot.

Enjoy!

Mixed vegetable - Potatoes, bell pepper and carrots

This is an everyday vegetable in which many variations can be made. Its a good lunch box option with paranthas or chapatis.  In fact this is one of the standard filling of the rolls that I make for hubby when he needs to be moving around in the car, the whole day.

Ingredients

• Potatoes- 3, boiled, peeled and chopped
• Tomatoes- 1, chopped into big pieces
• Carrots (orange)- 1, chopped
• Capsicum/green bell pepper- 1, chopped (big pieces)
• Oil-1/2 tbsp
• Heeng (asafoetida)- 1 pinch
• Jeera (cumin seeds)- 1/2 tsp
• Haldi (turmeric powder)- 1/4 tsp
• Dhaniya powder (coriander seed powder)- 1 and 1/2 tsp
• Red chilli powder- 1/3 tsp
• Garam masala (optional)- 1/4tsp
• salt to taste (I used 1tsp)

Grind the following with mortar and pestle and keep aside for use

• Dalchini (cinnamon)- half inch piece
• Badi elaichi (black cardamom)- 1, cracked open
• Laung (clove)-2

How to make:

1. Heat the oil. Add heeng & jeera. Let it sizzle.
2. Now add carrots and capsicum and fry for 3-4 minutes.
3. Add salt and let the carrots turn tender.Turn down the flame. Cover and cook for a few minutes. (If you are using the red carrots then it'll take less time to cook.)
4. Add the boiled potatoes and tomato. Add all the spices except the ones ground by mortar and pestle.
5. Mix well so that all vegetables are well coated with the spices. Cover and cook for a few minutes.
6. Now add the ground spice mix. This gives a beautiful aroma to the dish.
7. Mix well and serve.

Notes:
You can garnish it with coriander leaves.
If you are out of tomatoes (God forbid!) then use amchoor (1/2tsp) to add the sour flavor.

Italian dinner Menu- Bruschetta, Pasta & Salad

Sometimes we don't want a party.
Sometimes we just want a little conversation.
Sometimes we just want to retell our stories.
Sometimes we are short of time.
Sometimes... a little time together is enough.

Hence we eat less and talk more...

Meeting with friends is very uncomplicated and, so we make what seems as the most fulfilling of meals, for an evening together.

Pasta and salad is one of those meals. You put in a starter just like that and, well dessert is there to sweeten the memories...

Menu for the evening
Starter- Bruschetta
Main course - Pasta and Salad
Dessert- Fruit custard (Ok! I know that is not Italian)
Coke, Sprite and Water to drink. (I'm a teetotaler!)

Bruschetta

• French bread- sliced into 20 pieces
• Tomatoes- 3 medium, chopped
• Olive oil-1tsp + 2 tbsp (for toasting the bread)
• Mozzarella cheese- grated, half cup
• Garlic- 2 halves
• Oregano- 1/4 tsp (dried)
• Black pepper- 1/4 tsp (crushed)
• Salt to taste

To make

Mix tomatoes, 1tsp olive oil, oregano, pepper and salt. Keep in refrigerator.

Heat a skillet and pour 1 tbsp olive oil on it. Keep as many slices as possible and toast it well.

Now rub the garlic halves on the toasted bread and top it up with a spoon of tomato mix.  

Spread some cheese over it.Serve.

Salad

• Cucumber- 2, chopped
• Onion- 1, chopped
• Tomatoes- 1 medium, chopped
• Capsicum- 1 medium, chopped small
• Feta - 30 gm, make cubes
• Olive oil- 1 tsp 
• Black pepper- 1/2 tsp
• Parsley- Chopped, 1 tbsp
• Kosher salt- to taste

To Make:

Mix the chopped vegetables. Add olive oil , pepper and salt.

Add feta cubes. Chill in the fridge and serve.

Pasta

• Penne Pasta- Cooked in hot water till al dante
• Onions- 1 medium,thinly sliced
• Mush rooms- 3-4, quartered or chopped ( you can put more if u like)
• Olive oil- 1 Tbsp
• Capsicum/bell pepper- 1, thinly sliced
• Broccoli- 2-3 large pieces which are chopped small( I used frozen florets)
• Parmesan cheese- about 2 Tbsp, grated
• White sauce (recipe below)
• Tomato and mint sauce (recipe below)

Tomato & Mint sauce

• Tomatoes- 4
• Mint-1/2 cup
• Whole red chili- 1
• Salt to taste
• Black pepper- 1/2 tsp
• Garlic- 4-6 cloves
• Olive oil- 1tbsp (optional)

Blend all the ingredients together. Keep aside for use.

White sauce

• Refined flour (maida)- 3 Tbsp
• Cold milk- 2 cups
• Salt to taste
• Black Pepper- 1/2 tsp
• Butter- 1.5 tsp (5-7 grams)

1. Mix refined flour in milk with a wire whisk. Add salt & pepper. Mix.
2. At this point you can refrigerate it to make the actual sauce later.
3. Melt the butter in a pan and add the milk mixture. Keep stirring till it thickens and forms a smooth paste.

To make Pasta

1. Heat live oil in a wok/Kadhai.
2. Add Onion, capsicum, broccoli and mushrooms in that order. Fry at medium flame for 4-5 minutes.
3. Add Tomato & mint sauce. Cook till the raw garlicky smell is gone. 
4. Add Penne pasta. Top this up with the white sauce.
5. Mix well till the pasta is coated with the sauce (both tomato and white one).
6. Adjust for salt and seasoning (you can add ready-made Italian seasoning if you want).
7. Garnish with Parmesan cheese and serve hot.

Enjoy a relaxed evening!

Khankhra ri khichri - an indian ratatouille ? or a spicy chapati porridge?

Indian mothers/homemakers have a knack of using leftovers; but what do you call a dish which is so delicious that people make sure that there are leftovers!

This khichri/porriage was perfected by my grandma who was lovingly called "baiji". All the kids of the house from my elder uncles to the youngest brother/sister totally loved it.

(For 4 servings)

You need:

• Leftover chapaties/ Paranthas- 6, Preferably sundried
• Onion- 1 big, chopped
• Potatoes- 1 medium, chopped
• Capsicum- 1 small, chopped
• Garlic- 2tsp, chopped
• Tomato- 1 small, chopped
• Tomato- 2 medium (for blending)
• Green chillies- 1 (for blending)
• Ginger- 1' long piece (for blending)
• Coriander seed powder (Dhaniya powder)- 2 tsp
• Garam Masala powder - 1 tsp
• Red chilli powder- 1/2 tsp
• Turmeric Powder (Haldi Powder)- 1/2 tsp
• Salt to taste
• Meat masala- 1/2 tsp (optional)
• Oil- 1tbsp
• Water as required

To make:

1. Blend tomato, green chillies and ginger.

2. Heat oil in a Kadhai/wok.

3. Add onions and fry till pink. Add garlic.

4. When onions acquire a reddess on the edges and garlicky smell is reduced (about 1-2 min) then add the tomato blend.

5. Add all the spices and mix. Let it cook for a few minutes.The mix will turn dry.You can add a few spoons of water if you feel that it is sticking to the base.

6.Now add Potatoes and capsicum and turn it so that the vegetables are well coated with the spices. Add 1/2 cup water , cover and cook till the potatoes are tender.

7. While this mix is getting cooked, tear the chapatis/paranthas into small pieces. Check if the vegetables are cooked.

8. Now add the shredded pieces in the masala mix and add 1 cup water. Add the chopped tomatoes.

9. Cook for 4-5 minutes more. Add water if you want a thinner porridge. Adjust for salt.

10. Garnish with coriander leaves (optional) and serve immediately.

The Capsicum which I added is optional, you can decide the veggies (think carrots, beans, peas etc.) which you want to put in it. You can also just stick to just potatoes.
It tastes good when you serve hot , but it still tastes great if you eat it the next day.

Paneer Bhurji - Scrambled cottage cheese

This is a very simple dish. It is yummy and an all time favorite. It also serves as a vegetarian version of egg bhurji (scrambled eggs).

It is especially good as a mess free filling in the rolled paranthas. So, pack your lunch honey!

You need:

1. Paneer (crumbled)- 200gm ( I make it at home...so this is an approximate measure)
2. Capsicum/green bell pepper- 1 tbsp finely chopped
3. Onion- 1 small, finely chopped
4. Tomato- 1 small, chopped
5. Salt to taste
6. Jeera (cumin seeds)- 1/2 tsp
7. Garam masala- 1/4 tsp (you can increase it to get a spiced up version)
8. Haldi powder (turmeric powder)- 1/4 tsp
9. Red chilli powder (optional)- 1/4tsp
10. Coriander leaves for garnishing
11. Oil- 1 tbsp

To make:

1. Heat the oil in a pan or Kadhai.
2. Add Jeera seeds and let them sizzle. 
3. Add onions and fry till they are translucent. You can add green chillies here if you like.
4. Add salt and turmeric. Mix well and add capsicum.
5. Fry for 4-5 minutes. Capsicum should retain its crunch.
6. Add crumbled paneer and garam masala. Also, red chilli powder if you have not used green chillies.Fry for a 2-3 minutes. Add Tomatoes.
7. Mix well and cover for a few minutes on low flame.
8. Garnish with chopped coriander leaves.
9. Serve hot with Roti or Paranthas or even as a filling for sandwich.

Note: If you have store bought paneer, then soak it in hot water for 8-10 min before using it. It softens the paneer and improves texture.

Enjoy!

Sandwich with basil pesto

 Most people I know are not into sandwiches..it sounds too simple! Its not French/Italian or ethnic Indian.
 Yet ...Here I am with another recipe of Sandwich. I can't help but experiment with the fillings.
Here I have tried a vegan basil pesto (Recipe by Soma) with whole wheat bread and results are pretty good.

Ingredients (for 2 sandwiches)
1. Brown bread/ wheat bread/ multigrain bread- 4 slices
2. Cucumber- 1, thinly sliced
3. Tomato- 1 big, thinly sliced
4. Capsicum/green pepper- 1 small, thinly sliced
5. Red Onion-1, thinly sliced
6. Mushrooms- 3-4 small, thinly sliced and sautéed in oil/butter
7. Salt-to taste (remember the pesto has salt)
8. Freshly ground black Pepper-to taste
9. Homemade basil pesto- 2-3 spoons (u can increase as per your taste)
10.  Italian seasoning to sprinkle (optional)
11. Mustard sauce and ketchup (optional)- to serve
12. Cheese slices (we used 'Emborg' -edam cheese)- 2

Method

• Toast the bread slices. You can also prepare the sandwich and then grill it.
• Spread the pesto on the bread and layer all the veggies onion, cucumber,capsicum, tomatoes and mushrooms respectively.
• Sprinkle salt, black pepper and the seasoning mix . Cover with cheese slice.
• Cover with toasted bread.
• Use a sharp knife and cut it into a triangle.
• Enjoy with your coffee/tea.

If you want melted cheese then you can re-heat the sandwich on a skillet . Remember to keep it the cheese- y side down. I tried it with one, as it had went somewhat cold.

Hope you like it. Do tell me about your experience.

D

Pattaghobhi/ Bandhgobhi - matar ki sabzi (cabbage-peas veg)

This is an easy and quick recipe. Pretty much a staple in our household.

Serves 2
Ingredients:

1. Cabbage - Chopped, 1 and 1/2 cup
2. Peas- 1/2 cup (I used baby peas)
3. Green chilies- 2, chopped finely
4. Tomato- chopped, 1 medium sized.
5. Turmeric Powder (Haldi) -1/4 tsp
6. Mustard seeds (rai)- 1/2 tsp
7. Oil- 1 tbsp
8. Dhaniya powder (powdered coriander seeds)-1/2tsp
9. Salt to taste
10. Garam masala (optional)- 1/4 tsp
11. Amchoor (dried mango powder)-1/4 tsp

Method:

• Heat water in a pan. Blanch the chopped cabbage in the water. Drain and keep aside.
• Heat oil in a wok (Kadhai).
• Add mustard seeds. When they start to splutter, add green chilies and turmeric powder.
• Follow by adding dhaniya powder.
• Add the cabbage and turn to coat well with the spices. Add salt. Cook for a minute or so.
• Add tomatoes and peas. Mix well, cover and let it cook on a slow flame for a few minutes.
• Add garam masala , mix, cover and cook again for a few min.
• Turn off the flame and sprinkle amchoor . Mix and cover for a few minutes. 
• Garnish with Coriander leaves if you wish.
• Serve hot or cold as a side.

Since I used baby peas, it took less time to cook. If you are using fresh peas, then boil them in salted water for a while before adding them to the vegetable. 

Enjoy!

Vegetable pulao/rice (open pan cooked)

I like pulao/pilaf.

They are easy to make and yummy (unless you under-cook the rice). They can be made into a simple wholesome meal.

Also you can hardly go wrong with it. My picky 1 year old has never refused any rice preparation..:)


You need:
Ghee/Clarified butter- 1 tbsp
Rice- 3/4 cup
Baby Peas- 1/4 cup ( you can use normal peas too)
Carrot- 1 medium , chopped into small pieces
Onion- 1 medium, chopped finely
Tomatoes- 1 , chopped
Cloves-2-3
Bay leaf- 1
Cinnamon- 1" piece
Salt - to taste
Water to cook rice ( It'll more or less depend on the kind of rice you use, the regular everyday rice takes about 2 cups)
Lemon- 1/2 (optional)
 ( You can add any kind of vegetables that you have at hand in this recipe)

How to make:
1. Wash the rice thoroughly and soak for about 20-30 min.
2. Heat ghee in a Kadhai (wok). Add cloves, cinnamon and bay leaf.
3. Add onions and cook until translucent. (If you want a spicy version, please add whole red chillies before adding onion). Now add carrots and cook for a few minutes.
4. Drain water of rice and add to the kadhai. Turn the rice gently otherwise the grains will break.
5. When the rice starts drying out add peas and salt. Cook for some time.Add water and tomatoes. Let it come to slight boil at a medium high flame. Lower the flame and cook till the rice are done.
6. Squeeze half lemon on it and fluff it with fork. Enjoy with raita or plain curd. I could eat it just like that, no sides required.

PS: I've posted a similar recipe previously. You can make your version too!!

Potato and onion curry (aloo-pyaz ki sabzi)

This dish transforms the everyday veggies like potatoes and onions into a delicacy. The spices are intense and completely blended. It has rich aroma which fills the house with warmth. This is an occasional indulgence as it is rather heavy. 

I don't know the origin of the recipe, but we used to eat this in winter weddings in our hometown. It was so tasty that we skipped the whole bouquet just to hog on this one.

I've made a few changes and reduced the use of oil. 
Serves 2 very hungry mortals :)
Recipe adapted from Supriya's blog
You will need: 

1. Potatoes - 1 large
2. Onions - 4 small onions+2 medium sized onions (since i did not have baby onions, i just removed the outer layers of normal sized potatoes and used them to blend for the gravy)
3. Tomatoes - 3
4. Garlic - 7 cloves (you can use less if you want less garlicky flavor)
5. Ginger - 1" piece
6. Green chillies - 1
7. Curd - 3/4 cup (preferably sour)
8. Black Cardamom (badi ilaichi) - 1
9. Cinnamon (Dalchini) - 1 stick
10. Peppercorns (kali mirch) - 2-3 corns
11. Cloves (laung) - 2
12. Salt - to taste
13. Red chilli powder - 1  tsp
14. Coriander powder - 1 tsp
15. Turmeric powder - 1/2 tsp
16. Garam masala - 1 tsp
17. cumin seeds - 1/2 tsp
18. Asafoetida (hing) - 1 pinch
19. Oil to fry
20. Fresh coriander to garnish

How to:

1. Remove the peel of small onions and make a slit lengthwise
2. Boil the potatoes. Peel and cut them into big pieces.
3. Heat oil in a pan and deep fry the small onions. Keep aside. 
4. Make fine paste of the medium onions, tomatoes, green chillies, garlic, and ginger in a mixer.
5. Heat 2 tbsp of oil in a pan. Add asafoetida and cumin seeds and temper
6. Add the tomato-onion paste. Cover and cook well for 30 minutes. Stir occasionally and add water if needed
7. Tie the cardamom, cinnamon sticks, peppercorns and cloves in a muslin cloth and add to the pan
8. Mix the remaining spices in the curd. Add this to the pan and mix well.
9. Cover and cook for another 30 minutes till the oil leaves sides. Stir occasionally and add water when needed.
10. Remove the muslin cloth of spices.
11. Add the boiled potatoes and onions and cook for another 15-20 minutes.
12. Garnish with fresh coriander and serve hot with rotis or laccha parantha.

Baby Food- What to feed the baby?

Anybody with a baby can know the feeling which gets you when you see her/him sleeping peacefully in your arms. Its a perfect mix of love and contentment.


 You want to do everything which keeps the smile  on that face from fading. So, mothers do not give food to their babies, they feed love.


Sounds mushy?….well it is …and its true .
:)
In the quest to give my baby the right foods I've given her an array of mushy, gooey, pasty  (but healthy) things. Here I've made a list of those foods and she ate them too…..yes….seriously (Ok, sometimes coaxing is required….but mostly yes).


1. Suji kheer/ semolina pudding
2. Suji upma/ salted semolina (with veggies and without veggies)
3. Ripe banana (mashed)
4. Ripe avocado(mashed)
5. Ripe papaya (mashed)
6. Mango puree/ aamras
7. Banana and strawberry smoothie
8. Apple and banana smoothie
9. Dal-rice khichri/ lentil -rice porridge
10. Sheera
11. Home-made baby food mix (recipe by Anushruti)


 She gets bored with everyday gruel (I can't blame her.) I'm continually in search of new ideas to make her food more interesting. You are welcome to add to these ideas.

Sooji upma as baby gruel

Sooji upma is an amazing dish in itself. I love it. We make it almost every week as breakfast. 

Here I'm giving a recipe which I have adapted to suit my baby's need. It's easy and made quickly. Moreover, it can be improvised to suit the taste of each child. It is one of the staples in my kitchen.

Ingredients for 1 serving

1. Sooji - 2tsp
2. Ghee/clarified butter- 1tsp
3. Salt to taste
4. Jeera powder- 1 pinch
5. Haldi/turmeric powder- 1 pinch
6. Baby carrot-1 (boiled and mashed)
7. Peas-5-6 (boiled and mashed)
8. Onion- 1 tsp (grated)
9. Water - 2 tbsp

Method

1. Take a thick bottomed wok/Kadhai and put it on the flame. Put ghee and let it melt.
2. Boil the peas and peeled carrot in a pressure cooker and mash them. Do not drain any extra water.
3. Add sooji to the ghee and roast till it smells cooked and is slightly golden brown.
4. Add the onions , immediately follow by adding the mashed veggies and water.
5. Add salt, Haldi and jeera powder.
6. Combine everything and cook till it thickens on a medium low flame.
7. Serve hot or at room temperature.

 Other vegetables of your choice can also be added.