Khasta Kachori

I think its about time I post something from my Indian cuisine, how about Khasta Kachoris to start with. I did make some changes to original recipe. I think this is one of my favorite among Indian appetizers. You can eat this with any Indian chutney. I personally like eat with mint /coriander chutney.

Ingredients for crust: makes about 12 kachoris:

• 1 cup All Purpose flour (plain flour or maida)
• 1/4 teaspoon salt
• 3 tablespoons oil
• 2 tablespoon Suji
• 1/4 cup water  

Ingredients for filling:

1. 1/4 cup yellow moong dal/ urad dal / chana dal.
2. 1 teaspoon coarsely grind fennel seeds (saunf)
3. 1 teaspoon coarsely grind coriander seeds (dhania)
4. 1 teaspoon red chilly flakes
5. 1/4 teaspoon ginger powder
6. 1 teaspoon mango powder (amchoor)
7. Pinch of asafetida (hing)
8. 1/2 teaspoon salt (adjust to your taste)
9. 1 tablespoon oil
10. 2 tablespoons water
11. Oil to deep fry and ½ tsp cumin seeds.

Method:

To make crust:

1. Mix the flour, salt, suji and oil.
2. Add chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough now at this point. Cover the dough and let it sit for at least fifteen minutes and now knead dough for 1 minute.

 To make filling:

· Grind soaked dal coarsely in a food processor... Set it aside.

· In a non-stick pan, heat 1 tsp oil, and sauté cumin seeds till they begin to sizzle, add dal powder in a frying pan and roast on medium heat for about two to three minutes. Dal should turn lite brown in color. Turn off the heat. Add all the dry spices and mix it well and let the mixture cool off. Add two tablespoons of warm water and mix well. Water makes dal a little soft.

To make the Kachoris:

·         Take the dough and knead it for a few minutes. Divide the dough in twelve equal parts.

·         For each dough ball, roll out the dough into a small circle and put around one tbsp of the filling in the center. Bring the ends of the circle together and form into a ball.

·         Seal the edges completely so that the stuffing does not come out. Press dough balls with back of your palm, to flatten. Avoid rolling pin as that might let mixture ooze out.

·         Deep fry till brown and crisp on both sides. Fry them on medium-low heat for 3 minutes each side. High heat makes kachoris too soft...Enjoy!

For the love of Asian Soup

I absolutely love soups and I absolutely hate winter, but the combo of these two is what has made me survive all these years of brutal Michigan winters. There is something about this combo..Imagine a Cuppa soup which warms my soul and body, snuggle with a luxurious comforter over me with T.V. remote control in my hand. hmm.. let that be just a wishful thinking and let’s get on with soup…

Firstly, I make my own vegetable or chicken Broth It’s so simple and so much healthier.. For vegetable Broth, You can really use any vegetables you have either frozen or in fridge. I use onions, celery, carrots, leeks, bell peppers, spinach. Zucchini, I mean any veggie. Cut and chop ( about 2 ½ cups), wash and throw them in 10 quarts stainless steel stock pot With 7 to 8 cups of water.  Add ginger, black pepper and salt for flavor. Let it come to boiling point and then simmer for half an hour. Yield: 5 to 6 cups.

Chicken broth: 2-1/2 pounds bony chicken pieces, 2 celery ribs with leaves, cut into chunks, 2 medium carrots, cut into chunks, 2 medium onions chopped, 2 or 3 garlic pods , 2 bay leaves, 1/2 teaspoon dried rosemary, crushed, 1/2 teaspoon dried thyme, 8 to 10 whole peppercorns, 3 or 4 whole cloves, 2 quarts cold water

Place all ingredients in a stock pot. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.  Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Yield: about 6 cups.

Option: You can skip  above procedure  and buy low sodium store bought vegetable or Chicken Broth. ..Phew!

Other ingredients:

4 ¼ inch shiitake mushrooms sliced , ½ tsp chopped ginger , 2 or 3 chopped garlic pods., crushed red pepper, small bok choy chopped into small pieces, stems and greens separated, 3 ½ ounce Chinese wheat noodles or rice noodles. 14 ounces firm tofu drained, ¼ cup grated carrot. 6 tsp rice vinegar, 2 tsp soy sauce, 1 tsp sesame oil, ¼ cup scallions.

Meat lovers: I love shrimps in this soup but you can also choose to add beef or chicken. Chop them in cubes stir fry in 1 tbsp sesame oil, ½  tsp paste of ginger and garlic,( for chicken and beef only) salt, chili powder and clove powder.

Method:

Combine broth ginger garlic in a pot and simmer.( at this point meat lovers can add stir fried ¼ pound chicken/beef or 1 cup of stir fried  whole shrimps)  Heat oil in nonstick pan or wok, add mushrooms peppers bok choy and cook until tender. Add tofu, carrots, vinegar soy sauce, sesame oil and scallion stir for few minutes. Add it to the broth and simmer for 10 minutes. To punch up the heat add chili garlic sauce. Its quick to prepare dont just get terrified by so much of description above ..look again half of the page is just  Stock preparation...Enjoy!

My Lasagna recipe.

One of the most celebrated of the Italian food staples, comes from the Greek word, "lasagnum (now called Lasagna) used to simply mean the “dish you serve in “ now holds a different meaning altogether.

This Versatile dish can be made with or without meat. .  Here are few different recipes, vegetarian and non vegetarian

Basic sauce:

2 or 3 Garlic pods, ½ an inch ginger, 1 cup chopped onions ,  4 tbsp Olive oil 3 cups chunky-style spaghetti sauce( I like to make my own by grinding 5 to 6 tomatoes in my food processor and leave it chunky), parsley. ½ tsp Clove powder,  1 tsp dry basil, 1 tsp oregano, ground black pepper and salt to taste.

Do not hesitate to add red chili powder ..1/2 tsp garam masala for that Indian touch..my ethnicity shows up right here at this point .

• In a skillet over medium, heat Oil, fry onions chopped garlic and ginger. Add clove powder, Basil, oregano.

Non veg people: At this point add 1 pound of ground turkey, beef or chicken. Fry until brown, Add salt. Add crushed tomatoes. Mix well Add ½ cup of chopped parsley. Simmer and cook for 20 minutes.

Veg People: Add favorite combos of frozen vegetable OR my combo  of ½  pound Frozen spinach( defrost), ½ a pound crumbled Tofu, chopped green bell peppers and  1 cup chopped button mushrooms. Fry until softened. Add crushed tomatoes. Simmer and cook for 20 minutes.

While  above sauce is on simmer..Preheat oven to 375 degrees F (190 degrees C)

• Boil  2 (12 ounce) packages lasagna noodles according to the instructions on the package.
•  
• Combine
• 2 pounds ricotta cheese ( fat free or skim)
• 4 eggs (optional)
• 1 cup grated Parmesan cheese ( skim)
• 2 cups shredded mozzarella cheese Skim)
• ½ cup milk . You can also add black pepper, oregano, Basil or any Italian mix and salt.
• Psst: If you have small jar of Pesto mix in this mixture. It just gives that different flavor, which makes your one curious guest ask “So what’s in it?”
•  

Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with Parmesan cheese..Enjoy with a glass of wine.

Butternut Squash Soup

It’s whats on the outside that counts, which happens to be Chives, in my tiny little herb garden, an   inspiration source for this fairly easy to make Butter Squash soup. They are not many ingredients to this soup. You can either make it super spicy, mild or just sweet as brown sugar with nutmeg. So here I go swirling my wand, throw in some magic spices and just utter magic words “Diffindo”..nah didn’t work…Of course I have to get myself out of wizarding world and  focus on a Recipe ..follows:

 Ingredient:

1 Pound Butter squash, peeled, chopped in cubes, scrape off seeds.

½ of a big size Onions chopped.

 4 cloves, 3 green chilies (Optional), ½ inch cinnamon stick. 1 Bay leaf.

2 or 3 garlic pods and ½ inch ginger and salt

2 or 3 potatoes cubes with skin.

2 cups Milk 2% or more as per requirement.

Chives, 5 to 6 strands.

Method

 Heat oil in a heavy pot over medium flame. Add the onions, 4 cloves, 3 green chilies (Optional), ½ inch cinnamon stick, 1 Bay leaf and 2 or 3 garlic pods and ½ inch ginger and salt. Cook stirring frequently, until translucent, about 3 minutes. Add the squash scrapings of seeds and potatoes. Cook stirring occasionally. Add 4 cups of water and close the lid, simmer for 15 min. Puree in a food processor. Personally I like it chunky so I pulse for less than 25 seconds. Transfer the puree to the pot and stir in Milk. Warm the soup over medium-low heat until hot, about 3 minutes.  Adjust salt, add back pepper if desired and chives. Serve hot. Because this soup is sweet in consistency, I like to sprinkle ¼ tsp of lemon juice before before I serve in each bowl.

By the way did you know Chives are the smallest species of onions and the medicinal properties of chives are similar to those of garlic but weaker?..Enjoy!

Mushroom soup

The Original recipe requires half & half, whole cream and butter. I replaced it with skimmed evaporated milk, whole milk and olive oil.

Ingredients

• 5 ounces fresh shiitake mushroom
• 5 ounces fresh Portobello mushrooms Or button mushroom
• 4 tablespoon good olive oil
• 1/2 cup chopped yellow onion
• 1 sprig fresh thyme or 1 tbsp dried one.
• ½ tsp Ginger paste
• salt
• A cup of vegetable stock
• 1 Tbsp freshly ground black pepper. I also love to add ½ tsp red chili pepper powder.
• ¼  tsp clove powder
• 2 cups chopped leeks, white and green all of it.
• 1/4 cup all purpose flour
• 1 cup dry white wine (optional)
• 1/2 cup minced fresh parsley

Directions

Clean the mushrooms and coarsely chop stems. Slice the mushroom caps 1/4-inch thick and, if there are big and cut them into bite-sized pieces.

Blanch Mushroom. (put chopped mushrooms in boiled water for 10 minutes and remove). This removes the strong raw flavor of mushrooms.

Heat olive oil,  add onions, the sprig of thyme, 1 teaspoon salt, and 1/2 tbsp pepper, red chili powder,  clove powder, leeks and ginger paste.  Stir until onions turns translucent. Add chopped blanched mushroom stems. Cook over medium-low heat for 10 to 15 min or until mushrooms  are browned and tender. Add the flour and cook for 1 minute on high Add the white wine (optional), vegetable stock. Stir for another minute. Reduce heat and simmer for 15 minutes. Now add 4 to 5 cups of milk and evaporated milk( if available and you decide to use it. This can be optional too.) Simmer stir constantly for 10 to 15 minutes. By now the soup must thicken.  Serve Hot with bread rolls.

Fruit punch with tiny differences.

Last Friday I had invited my friends over for lunch. It just rejuvenates me to have them around..I always love to cook for them..anyway,I had prepared a concoction that was a hit amongst them. Here is the recipe I share with you.

• Fruit punch half a gallon
• One small tonic water/soda, .
• 3 Tbsp fresh lemon juice.
• You can add vodka 3 to 4  Oz which is totally optional.
  Grind 7 or 8 mint leaves with black pepper, black salt or kosher salt.
•  3 Tbsp of strawberry jam ( not jelly) .

Mix all together and now chill in refrigerator Yuppie..  Now I have a new flavored drink..

Hastened Spaghetti

One of those days where I literally have nothing in my fridge except onions and tomatoes. And I am in no mood for Indian cuisine so Italian it has to be cause that’s the fastest cuisine I can cook in jiffy next to Indian. It feels as if winter is setting in early and I am already beginning to crave for warm but light supper again…

So here I assemble ingredients  hoping I have all I need right in my home:

• ·         2 onions cut length wise in strips
• ·         5 tomatoes cut in cube
• ·         4 garlic pods
• ·         ½ and inch ginger
• ·         Dry or fresh basil, oregano. Parsley( I prefer fresh always, dry is optional)
• ·         Guess what I have frozen cut spinach..how about if I use a cup of this.( defrost in microwave)
• ·         Salt, pepper and paprika or chili powder, 1/4 tsp of clove powder.
• ·         Oil for frying.
• ·         2 and 1/2 cup of Swanson vegetable or chicken broth..psst, if you have nothing, then use water you boiled spaghetti in. Rich in starch usually thickens gravy.
• ·         Whole wheat spaghetti.  (I used ½ packet of 13.25 oz )

Boil Water for spaghetti

Meanwhile, Heat 4 tbsp olive oil add chopped garlic and ginger followed by onions. Fry for 10 min until onions are translucent in color add spinach and fry further for 5 min. Add chopped tomatoes basil, oregano, parsley, salt, pepper and parsley. Stir and close lid for 10 min. Stir until onions and tomatoes are soft. Add 2  (8 oz) glass of broth and simmer with lid on.

Prepare spaghetti as per instructions.

Drain water from spaghetti and mix in prepared tomato and onions sauce...garnish with parsley.

Want meat : Stir 1/2 a pound of ground turkey, chicken or beef once you fry onions. fry until brown. ..