Potato Pumpkin Pattie served with Coriander Lemon Dip

Ah! Life has been pretty hectic and I am constantly pulling strings to balance the intricacies of personal versus professional commitments. As any busy women I am constantly looking for recipes that are easy to prepare, easy to cook, have few ingredients, and that of course tastes good. Since I am multitasking most of the time; this is the only way cooking can be done--at least at my house.

Getting a meal on the table on time every day can be challenging and even more when you like to try out new things rather than satisfying your palate with the usual stuff.  To accomplish this tough task, I use a weekly menu dry erase notebook to plan my menu for the week. My menu is not rigid and it’s usually not fancy. I take liberty to swap meals between days and try new recipes to make something that is easily available in my pantry. I even like to incorporate left over ingredients to innovate something that is good enough to eat as well as easy to make.

One such recipe resulting out of my experimenting spree is “Potato pumpkin Tikki” (Pattie). It is a recipe that gives an unusual twist to the original potato crisp. The trick is to use more of pumpkin and less of potatoes, just enough to bind the ingredients together for it to sizzle in the pan just enough to form a golden crust.

To keep it healthy, I have not fried the patties in too much oil. That’s the beauty of making your own innovations with street food snacks that are tried at home. You can make them very healthy for your family and still enjoy the deliciousness.

Here is the recipe of the "Potato pumpkin Pattie" with a twist:

Ingredients for the Pattie:

Mashed Potatoes- 2 medium Sized

Grated Pumpkin: 450 gms

Tapioca (Soaked in water):1 Tbsp- Let it soak in water to 2-3 hours to saturate the water completely and to make it soft.

Green Chillies: 2 finely choppe

Ginger: 1/2 tsp grated

Bunch of Green Coriander leaves: Finely chopped (I usually like to use a lot of it)

Whole Cumin seeds: 1 Tsp

Peanuts (dry roasted and coarsely pound): 1 tsp

Cumin Powder: 1 tsp

Salt: As per taste. Adjust salt according to your taste. You can also sprinkle some on top after the patties are cooked.

Crushed pepper powder: ½ tsp

Lemon Juice : 2 tsp

Vegetable Oil: 2 Tbsp

Stir Fry Tapioca- Saboodane ki Khichdi & Instant Peanut Bar(Burfi)

 Har Har Mahadev! Today is a special day because of Mahashivratri. It is always a good experience for the entire family to fast together and to offer our prayers to lord shiva.

In India, festival means food. Even though people fast on Mahashivratri, there are a variety of dishes that can be eaten during the fast. Though people prefer eating fruits as grains, vegetables and spices like- wheat, rice, lentils, peas, beans, rajma, corn, chana, turmeric, sesame seeds and ground red chillies are not allowed to be cooked on this day. The only spices that can be used are red or green chillies, rock salt, pepper, lime and fresh coriander.

Most of the fats recipes are non-cereal and salt free. But that does not necessarily make them boring. Contrary to this, my quest into the Vrat world, has led me to discover the range of recipes available to us from various regional cuisines, thus making Vrats or feasts more fun!

Today I decided to make Saboodane ki khichdi and instant peanut bar for lunch. This is an easy and quick option to satisfy your palate while fasting :)

For making perfect sabudana khichdi, you need to wash the sabudana nicely in enough water and soak them in water (just enough to cover them) and leave it for 2-3 hours.

Ingredients for Tapioca Khichdi:

Soaked Sabudana (Sago pearls): 1 ½ Cup

Peanuts (dry roasted and coarsely pound):1/2 cup- Don’t forget to remove the roasted peanut skin before grinding.

Salt: As per taste

Refine Oil or clarified Butter:1 ½ Tsp

Cumin Seeds: 1/2 tsp

Green Chillies: 2 chopped finely

Potato: 1 finely chopped

Chopped Ginger:1/2 tsp

Lemon Juice: 1 tbsp

Green Coriander: ½ cup( I prefer to use a lot of it)

My Mum in law’s recipe of Yumilicious “Green Chilli & Mustard Pickle”

In India, any meal is incomplete without a spicy pickle or chutney (dip) to accompany the delicious food served. In India there are umpteen types of pickle that can be made. Oil and salt act as a preservative to the pickles that help it stay fresh for long. Chutney is quite similar to the Indian pickle, salsa of Latin America and the European relish.

Most Indian homes make signature pickles; recipes that have been passed down through generations of women. My mother-in-law is one such. My belief is that she can make chutney or pickle out of any damn thing in the world. Even if she tries to do something with a brick or stone it will turn out to be divine in terms of taste. When I say this, I truly believe that she has mastered the art of pickling and many of friends will vouch on my belief.

All her pickles are instant ones which can be consumed quickly and it doesn’t require any sun drying time. They will keep fermenting on their own if they are bottled properly and kept in warmer temperature.

Pickles originated in India and the traditions of making pickles are associated with specific season of the year. At the height of summer, when the sun is scorching high on everyone, women in the neighborhood get together, spending days cutting, preparing, and drying fruit and vegetables for pickling.

The pickling season started quite early, this year at our home and the first entrant in our kitchen is “Chilli Mustard Pickle”.

It is an incredible pickle made with small pieces of green chillies seasoned with Asafetida ( hing), turmeric powder, fresh crushed mustard powder and other aromatic spices. The green chillies have an excellent sharp punch when it is combined with mustard powder. This pickle is capable of increasing the sensitivity of our taste buds by adding a spicy kick to the palate.

Green chillies are rich in vitamins and low in fat and cholesterol and are considered as an excellent ingredient that enhances flavor and taste of the food. There are number of ways where one can enjoy the taste of the chillies by using them fresh, dried, ground, canned or pickled. They have got many health benefits as they are rich in vitamin A and C while the dried ones are higher in vitamin A and the fresh higher in vitamin C. I love to imbibe the heat in form of pickle.

Ingredients:

Green Chillies: 250 gms

Whole Coriander Seeds: 2 Tblsp

Fennel Seeds: 1 ½ tbsp

Fenugreek Seeds: 1 tsp

Black Mustard Seeds:150 gms

Asafetida: 1/8 tsp

Dry Mango powder: 2 tsp

Turmeric: 2 tsp

Salt: 3 tbsp

Mustard Oil: 200 ml

“SANDESH” RECIPE- Sweet Nothings from my Kitchen with a twist of Chocolate

I have a confession to make, although I love cooking but not very enthusiastic about trying or making sweets/deserts. Chocolate is the only thing which can lure my attention. I can be totally sinful when it comes to chocolates. I am one of those unfortunate people born without sweet tooth! I run a mile away when I am presented with a platter of sweets whenever we visit friends and family. However ‘V” is very fond of sweets and this allows me to balance the missing doses of sweetness in my life ;)

When it comes to trying sweet recipes at home, I like to try out traditional sweet dishes compared to other exotic sweet dishes.

But I have to admit that there are times when I can’t suppress the cravings for something sweet once in ‘very rare’ blue moons. There are times when I just feel like making something sweet to break the usual monotony. I decided to try this recipe because I wanted to serve something sweet for the dinner with the available limited stock in my pantry. It is very easy to make and recommended for people like me who doesn’t have an absolute sweet tooth.

So here is the recipe…..

Ingredients:

Full Cream Milk: ½ Liter

Lemon Juice: 1 lemon

Water: 1 tblsp

Powdered Sugar: 6 tblsp

Corn flour: 1 tsp

Chopped Almonds: 1 Tblsp

Kesar(Saffron): Soaked in ¼ cup of milk

Chocolate Syrup: 1 tsp

Vegetarian Momo’s- Stuffed with goodness of broccoli, golden corn and beans

Momo’s for me are more than food. Being a native of north east, momo’s are synonyms with a variety of things associated with my childhood memories. The memories are of divine beauty of places like Darjeeling, Sikkim and Shillong. It reminds me of innocent good times, my parents and our frequent retreat to Shillong and Darjeeling. Times that have slipped away beyond my reach, but I have been able to gather all of it and given words to some. Momo’s are a lip-smacking appetizer, very famous among youths and these dumplings are native to Tibet, Nepal, Bhutan, and the Himalayan states of India.

Most of my memories of momo’s are associated with the unparalleled beauty that the little town” Shillong” had to offer us, days and days of happiness that keeps me going even now.

Momo’s were introduced from Han China, as Momo is a loanword from the Chinese mómo, a type of steamed bun. Momo’s have become a traditional delicacy in Tibet, Nepal, Bhutan, Sikkim, Darjeeling district and Ladakh. They are one of the most popular fast food in Nepal and many other South Asian region populated with people of Nepali origin and people of hilly origin. They are also common in places with noticeable Nepalese and Tibetan diaspora, sauch as Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh, Shillong, Uttarakhand and West Bengal”.

It is definitely a time consuming recipe but it’s worth all the hard work that goes in creating these little parcel full of wonderful aromas. 

Ingredients:

For the Shell/Covering

Maida/All Purpose Flour:1 cup

Salt: As needed

Water: Just enough to knead the dough

Oil: 1 ½ tsp

For the Stuffing:

Finely Chopped French Beans: ½ Cup blanched

Finely Chopped garlic and Onion: ½ cup

Finely Chopped Carrots:1/4 cup

Finely chopped Broccoli: ½ cup

Corn Kernels: 1/4 Cup

Sugar:1/4 tsp

Crushed Pepper: ½ tsp

White sesame seeds:1/2 tsp

Soya Sauce:1 tsp

Salt: As per taste

Oil: 1 Tbsp

Mini Oats Crepe Stuffed with Golden Corn and Carrots

I have already shared my love for oatmeal in some of my previous blog post and also the obvious reasons for the same.

All around the world, Oats are overlooked as the breakfast food but there are plenty of ways to include this yummy grain throughout the day. Dishes prepared with oats are not only delicious but also helps to reduce your hunger and thereby helps in the weight loss by sticking to your diet plan. This takes place because oats are good source of fiber and form gels to fill you up. The emptying of stomach is delayed by these gels so you don’t feel starving hastily. As well, oats help to reduce bloating and cholesterol at some extent. They are also rich in thiamine and iron.

I love all kind of recipes made with oats. I have already shared the recipe of oats idli and today I will share the recipe of mini oats crepe (dosai) with carrot and corn stuffing. You can also choose to call it mini dosai. It is extremely easy to cook. It is an instant recipe that doesn’t require grinding of any ingredient. Also this doesn’t require any time for fermenting the batter, therefore it is a quicker recipe compared to the traditional type of rice and lentil dosai.

You can make this for your morning breakfast or for your dinner. It can be served with any of your favorite dip.

Ingredients for the Stuffing:

Grated carrots: 1 cup

Golden Corn: Blanched 1 cup

Mustard Seend: 1 Tsp

Grated Cottage cheese:2 Tsp

Salt: As per taste

Green Chillies: 1 finely chopped

Black pepper Powder:1/2 tsp

Oil: 1 Tsp

Black Gram Lentil: 1 tablespoon (soaked in water for an hour)

Split Bengal Gram: 1 tablespoon (soaked in water for an hour)

Coriander Leaves: 10 sprigs (finely chopped)

Ingredients for the Crepe:

Quick Cook Oats:3/4 cup

Rice Flour:1/2 cup

Semolina:1/4 cup

Green Chilli: 1 finely chopped

Coriander leaves: Finely chopped 1tblsp

Cumin Seeds: 1 tsp

Buttermilk: 1/2 cup (sour preferably)

Water: As required (approx. 6 cups)

Oil : for cooking(as required)

Method:

For the Stuffing:

1. Heat oil in a pan and add mustard seeds to it. Allow it to crackle. Now it’s time for adding the Black Gram Lentil and Split Bengal Gram lentil. Stir fry it for 5 minutes before adding the green chilli followed by shredded carrots and golden corns.

2. Fry everything for 1-2 minutes and add salt and pepper powder. We don’t have to overcook the stuffing. It tastes better when the veggies are crunchy enough.

3. Now add grated cottage cheese and stir it for half second before adding chopped coriander and keeping the stuffing aside to cool.

For the Oats Crepe Batter:

1          1.Dry roast the oats on low to medium flame for 5-6 minutes, cool and grind to a fine  powder.

           2.Mix all the ingredients for the crepe batter together (except oil). Prepare the batter at least an hour or half an hour before you want to eat the crepe/ dosa.

3. The batter should not be thick but of pouring consistency like a thick buttermilk consistency. To adjust the consistency you can add water as per requirement. It should be of pouring consistency.
4. Let the batter sit for 20 minutes.At the time of making crepe, add more water such that it is of pouring consistency (like thick buttermilk).
5. Pre-heat a non-stick tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat to low.
6. Turn the tawa/pan to high heat; pour a laddle full of batter on the griddle from outside to inside to make small round crepes, the batter will spread on its own due to the heat. Fill up open spaces. The crepe might have tiny holes in them, let it remain as it allows the crepe/dosa to breathe and get crisp as well. Now pour a teaspoon of oil around the crepe.
7. Allow it to cook on medium heat. Flip it when the bottom side is done. Now put the crepe/dosa batter in the middle and close the side of the crepe in half circle. Now flip it around and wait for both the sides to get crisp. You have to cook both the sides for approximately for 5 minutes.

Now your oats crepe is ready to be served with your choice of dip. I am serving it with my favorite raw mango mint chutney. Just yesterday I saw some raw mangoes in the market which I picked up immediately to make my mint raw mango chutney. In my coming blog post, I will be sharing the recipe of this yummy mint mango chutney.

Happy tasting and savor the Food for Life!

“Chana Madra”- Pahari Cuisine-No Onion, Garlic Recipe

Today I a m sharing the recipe of my lunch menu “Chana Madra”. It is a Pahari food that can be traced back to the state of Himachal Pradesh. The word “Pahar” literally means mountains.

There is a wide variety of foods in this region and it is all very delicious. When I was in college, I made lot of friends from this wonderful hilly region and it all proved favorable in expanding my cooking horizon with the delicate yet simple cuisines of this region. Himachali cuisine is something that is unheard by most of the people living outside the beautiful hill state. Although, the food is not different from the regular dal-roti-sabzi of North India, but the simplicity with which it is cooked and served is what makes it different. Also, the use of locally available spices and crops gives the food its rich aroma and high nutritional value.

Chana Madra is prepared by cooking boiled chickpea in thick beaten yogurt. A variety of whole spice including cinnamon, black cardamom, clove and heeng (asafoetida) are used with the turmeric and coriander powder. Little soaked and ground rice are also added to thicken the consistency of the dish. However I prefer to use grounded almond paste(soaked overnight) to thicken the gravy.

Desi Ghee again adds a lot of flavor to the dish. Be careful to use it in moderation. Ideally if I go by the original recipe then I should take equal amount of clarified butter and yoghurt. However I have done my variation by adding 2 tsp. of ghee. You can do a deviation and make this recipe with the help of kidney beans.

The most important step in making Madra is when you add the yogurt. You have to make sure that you stir continuously and do not allow the yogurt to curdle. This is a really crucial step or else you may have disastrous gravy on your hands. If the yogurt seems to have curdled just a little bit, continue stirring the gravy and it will eventually thicken up and be fine.

Ingredients:

Chick peas: 250 gms (soaked overnight)

Yogurt: 250 gms(beaten)

8-10 soaked almonds: You need to peel the skin of the almond and grind it with the yogurt in the mixer.

Whole Spices:

Black Cardamom: 2-3

Cloves: 3-4

Whole Cumin: 1 tsp

Bay leave: One broken

Cinnamon stick:1

Powdered Spices:

Green Cardamom powder:1 tsp

Ginger Powder:1/2 tsp

Sugar: a Pich

Turmeric Powder: ½ tsp

Coriander Powder:1 Tsp

Salt: As per taste

Water : 1 Cup( you can use the residual chickpea broth)

Ghee(Clarified Butter):2 Table Spoon

Method:

1. Wash the soaked peas and drain the water properly. Cook the chick-peas in a pressure cooker with proper water (do not overcook). If required, you can put in a pinch of soda while boiling it to ensure that it is cooked evenly.
2. Heat the ghee in a pan and add the cumin seeds, when it starts crackling, it is time to sauté the whole spices. Stir it for 2-3 minutes.
3. Add the powdered spices along with the sugar and stir it over a low flame to get rid of the raw smell. Don’t overcook it or else it might get burnt. Now you can add the curd with the almond mixture and be careful to stir it continuously over low flame to avoid any lump. This is a really crucial step and we have to continuously stir it to avoid curdling. Cook it over low flame for 15-20 minutes and add a little water to adjust the consistency.
4. It’s time now to add the chick pea and let it simmer for 10 minutes till it gets a thick consistency and you can see the oil getting separated on top.
5. It is the right time now to add salt and let it simmer for a minute before garnishing it with fresh coriander leaves and serving it with Steamed Rice.

It tastes equally good with Chapattis. Hope you will enjoy the recipe and hopefully try it at home. Happy testing and savor the food for life!