Stuffed Vegetable Cutlets

"Hmm.. here is your butter. Hold out your hand. No! No! don't come near me!! Don't touch me!! ugh! Here!  and remember, don't come into the house  like this. Clean yourself thoroughly." He grinned , accepted the white butter and slathered it on to this 'paav' and eagerly devoured it. He then went to the back of the house, to a lone tap and  'thoroughly clean up', chuckling to himself and then entered the house. 

My father is a raconteur and this kind of family talk and laughter were the highlights of my India trip. I enjoyed this little anecdote my Father told me as I soaked slices of brown bread in a saucer of water and squeezed them. We were sitting at the family dining table and I was doing the prep work for Vegetable Cutlets. 

I love hearing tales of his childhood and how things were in India before Independence and how VERY orthodox and traditional  his family was, in fact, how ultra conservative Bijapur was. Eating out was not acceptable and 'western' or non-Hindu / Brahmin food was a big no-no. Eating bread or paav ( baked in a non-Hindu) made my Grandmother shudder! How different from this day when one does not stop to consider anything except  in making  a choice in the various brands or very occasionally , white or brown bread! 

Source: Betty Crocker's Indian Home Cooking

Makes 8

For the Potato Shells:

3 Medium ( 1lb.) red Potatoes, peeled and cooked

12-15 Slices White bread ( I use Brown, whole wheat)

4 Cups Warm water

1tsp. salt

1tsp. Veg. Oil

For the Filling:

1 tsp. Veg Oil

1 tsp. Cumin

1/2 Cup finely chopped Onion

1tsp. Chopped Ginger root

2  med. Garlic cloves, finely chopped

2 med. red Potatoes(2/3 lb.) peeled and cut into 1/4 inch cubes

1 med. Carrot Finely chopped

1/2 cup Frozen peas

1/4 cup Cilantro, chopped

2 tbs. Amchur pwd. or 1 tbs. lemon/lime juice

1 tsp Salt

1 tsp.Ground Cumin

1 tsp. Cayenne

1/4 cup Water

For the coating:

1 Egg lightly beaten ( I used a runny paste of flour and water)

1 cup dry Plain Breadcrumbs

Veg. Oil to brush

Make Potato Shells:

Mash potatoes in a bowl and set aside

Dip bread slices in warm water,just until moist. remove immediately and press between palms  and remove all water

Add bread and salt to the potatoes and knead the mixture until smooth

* If the mixture is too sticky, add 2-3 DRY slices and knead

Brush with oil and keep aside

Make the Filling:

Heat 1 T. oil in a wok/kadhai on medium high heat

Add cumin and sizzle  for 30 secs.

Add Onion and Ginger root, Garlic

Stir-fry 2-3 mins. or till onion is golden brown

Stir in remaining  filling ingredients, except water

Stir-fry for 1-2 mins. cover and simmer till potatoes are tender

If the mix is wet, open lid and cook till water evaporates and mix is dry

Cool Completely

Assemble Cutlets

Divide dough into 8 equal parts

press or roll each into a 6 inch circle on a lightly floured surface and spoon about 1/4 cup filling onto the center

Carefully fold the dough  over the filling to make a semi circle

Press with a fork to seal

Brush with oil on a 12 inch skillet and heat over medium heat

Coat cutlets with egg/ flour+water , coat with bread crumbs

Place cutlets on skillet, do not overcrowd

Cook 16-20 mins, turning once until shells ate Golden brown.

Serve with Ketchup

Changes I made:

Used Brown bread instead of white. Also unsure of the number of bread slices, so used my judgement. 12-15 slices were too much for me.

Used flour and water instead of egg for coating.  Made a thin and runny solution of  flour + water to dip the cutlets 

I made smaller cutlets

Did not put cutlets on the skillet once they were filled, directly dipped them in flour-water and coated with breadcrumbs

These are a bit time consuming to make but totally, totally worth the effort! You and/or your guests won't waste time polishing them off! 

Helloooo!

I have been missing from the blogging scene for a very long time. But so many things have been happening. I have been very busy, planning, fretting, packing, un-packing, re-packing, arranging I have been missing from the blogging scene for a very long time. But so many things have been happening. I have been very busy, planning, fretting, packing, un-packing, re-packing, arranging, donating stuff! Phew!

It wasn't much but somehow it all descended on me all at once and I was slightly overwhelmed. But now, now, I am relaxed and let me fill you in.

I am in India! After a huge gap of 4 years.

So you see, all that planning, fretting, packing, un-packing, re-packing, arranging, donating stuff was pre- India.

We came down almost 4 weeks ago. The first 2 weeks were dedicated to getting all our paper work done for VISA stamping ( the real purpose of our visit) and adjusting to the scorching summer. We were just not ready for that. We were warned, but hearing of things and actually facing, let me put it this way, suffering the reality is completely a different story. The heat was intolerable. Poor little S has small heat boils erupting every few days and the baby will show it to us and signal us to apply calamine lotion and blow on it.

Meeting family and eating mangoes, these were the only reason why we had the strength to endure it all.

What is different here after 4 years? Mumbai is as crowded as ever, more if at all. There is roadwork everywhere. Sky walks, Metro , Mono rail all seem to be invading the city at the same time. There is a tremendous rise in the number of small cars, everyone seems to have a car and is zipping in it. Road sense is worse than it was. There is nothing like lane discipline, now that I think back, there wasn't much of it 4 years ago, but just that the small cars were not so abundant.

Prices of all commodities have shot up. A visit to the vegetable market can make your purse lighter, way lighter. 

The first week we were rather careful of food and water. Well, almost. Water we were extra careful, but M and I could not resist the call of Mumbai street food. If M and I looked down from our bedroom window, every evening, there was a 'Bhel-Puri Wallah' setting up his temporary stall and people milling around him eating bhel or taking it to-go. If we went down to the photocopier stall we could smell vada pav and our mouth would water, but we came home with just photocopies.

And one evening (3 days later) we sneaked downstairs and went to the street corner 'Vada Pav' stall. Enough was enough. How much torture can a soul endure? Coming home with the HOT batata Vada and soft laadi pav with 'bhuga chutni' all wrapped in a day old news paper were the test of our patience. We were ready to listen to my in-laws admonishing us for behaving like 3 year olds only to eat that vada-pav. OH!! Heaven! uuummmmmmm! Vada-pav NEVER tasted SO good. Honest!

The next on our list was Pav-Bhaji, what Mumbai is famous for. We paid our respects to Achija, M's favorite pav-bhaji stop in all Mumbai. The Bhaji is truly phenomenal! Soft buttery pav and hot bhaji with another layer of butter on top! Heaven! If you count your calories, just delete from your memory what you read. just imagine 2 hungry souls tucking in with a religious fervour.

Poor M had to return to the USA after 3 short weeks but not before a small celebration!

Guess who turned 2 last week?!

My parents had organised a small get together for little S's second birthday. Everyone, including Birthday Boy had a fabulous time.

The real break, in terms of the tortuous heat came on the 7th. of June. Rain! Sudden showers hit the city and brought the much sought after relief.

Watching rain pour steadily (even if it is a brief spell) from the window with a cup of steaming masala chai and a good book and spying kids splashing in the collected rain water is relaxing, at least to this Mumbai girl.

Masala Chai: (1 cup)

3/4 Cup Water

1/4 Cup Milk

1 1/4 tsp. Sugar

A spoonful  of Lemon Grass or gavati chaha ( one or two strands, cut into pieces)

A small knob of Fresh Ginger ( washed peeled and lightly pounded or thinly sliced)

1 tsp. Tea

Mix water and milk and set it on the gas on medium high heat. Add sugar, lemon grass, ginger and let it come to a boil. Add the tea powder and boil very briefly ( depending on how strong you like your tea). Switch off the heat. Cover the tea and let the tea leaves 'sit' at the bottom.

Strain the tea in your cup. Put up your feet and sip!

* Everyone has their own way of making tea, some make black tea and add boiled milk later while some like me save on that effort and washing two separate utensils combine milk and water.

The proportion of milk: water is also subjective. I like this proportion, where as some like the 1/2 : 1/2 milk: water type and then some like tea made in 100% milk.

This scene literally brought back memories of my childhood flooding ! When in all innocence my friends and I would run out to welcome the first rain of the season.  Jump in the small puddles and  tilt our heads heavenwards and put out our tongues and let the sweet  rain water fall on us and quench out thirst! All  I can say is , 'this happens only in India!'

Punjabi Kadhi (Pakode Wali Kadhi)

Of late I have been using the laptop VERY sparingly. Things were going crazy around me. Though a  most useful thing to have around, the laptop is the worst addiction. I would 'just peek' and stay stuck, slowly my son also started demanding laptop and to own the truth, I let him. 

He was at that stage where intense curiosity was getting in the way of everything I was doing, cooking, cleaning, using the bathroom, going from one room to another and sometimes he would hurt himself, specially when I was mopping the floor, he'd run on it and slip. And so, one day, I put him in the high chair and played some songs, he liked those and very soon that became my passport. His lunch would go down easier. I could finish my chores without worrying. what I did not realize was, he was getting addicted. There came a day when he did not let me touch the laptop for anything except the songs he liked, he  kept himself awake till midnight, just watching those songs and that day I had it! The next day, before he was up, I bundled the laptop in the small closet upstairs and it has been here since then. I check whatever I want to occasionally (hiding in the closet)  and thankfully, my son has forgotten all about it! A classic case of  out of sight and out of mind!  I am over  my 'addiction' too. Though I do miss reading all my favorite blogs and  do not reply to my mail or orkut scraps, I am glad we are 'safe'!

A few weeks ago I borrowed 1000 Indian Recipes and spent many hours going through the recipes. I finally picked out Punjabi Pakode wali Kadhi  and tried it.

Now, you'd think I'd try something more novel with a 1000 recipes, but  I have a special weakness for yogurt  curries as well as a sentimental value and Punjabi Kadhi is a favorite!  Every time I traveled to Delhi, I'd call and let them know that I wanted Kadhi-chawal for lunch. Lots of it. 

Back home, I could never re-create the taste, never. But then, I wasn't  much into cooking and the source of the recipe was Lisa, who I can safely say, at that stage, about 6 years ago, could easily burn water.
I tried making Punjabi Kadhi a few times, but it was never quite like I wanted it. 

Then I chanced upon this book and  I really liked the recipe. There are some recipes, which upon reading  sound like they are 'just' what you wanted and to me his was one of those! 

Moreover, the author mentions that this is her Mother's version and is favored by her children over her version of kadhi! Mother always knows best?? Try this recipe and judge for yourself! 

Pakoda ( Fritters):

Makes  25-30 pieces

1/2 cup Besan (chickpea flour)

1 small Onion chopped

1 small Potato, peeled and grated

1/2 cup Chopped Cilantro

1 Tbs finely chopped or grated Ginger

2 tsp coarsely crushed Coriander seeds

1 tsp Kasuri Methi

1/2 tsp Ground Cumin

1/2 tsp ground Ajwain / Bishops weed

1/4 tsp Baking soda

2-3 Tbs Water

Oil to deep fry

Sift flour in a medium bowl and mix onion, potato, ginger, coriander, fenugreek, cumin, ajwain, soda and salt

Add water as needed to make a  thick batter

Deep fry the pakoras in oil ( carefully drop a spoonful of batter in hot oil)

Remove on to a tissue and keep aside

For the KADHI:

3 cups Plain Yogurt

3 cups Water

1/4 cup Besan

1-2 Fresh Green chiles (+/- to taste)

1 medium Garlic Clove

10-15 Fresh Curry Leaves

11/2 Tbs Ground Coriander

1/4  tsp Fenugreek seeds coarsely crushed ( I left them whole)

1/8 tsp Asafetida

1/4 tsp Turmeric

3/4 tsp Salt

3Tbs Oil

1/4 cup Minced Onion

2 Tbs Minced Fresh Ginger

11/2 Tbs Coriander seeds, coarsely crushed

1 tsp Kasuri Methi 

4- 6 Dry Red Chiles

1 tsp Cumin seeds

1/4 tsp Ground Paprika 

Chopped Cilantro

In a blender, blend together yogurt, water, besan, green chile and garlic until smooth and well mixed

Transfer to a bowl and mix in the coriander, turmeric and salt

Heat 11/2 T Oil in a large non-stick wok over med- high heat and cook ginger and onion till ginger turns golden brown

Add the coriander, fenugreek seeds  and asafetida and stir momentarily. 

Slowly add the yogurt mixture, stirring continuously and continue to stir  until it comes to a boil (reduce heat if it starts to boil over)

Reduce heat (med-low) and simmer uncovered, stirring occasionally and watching carefully until sauce is smooth and traces of oil are visible on top and sides (30-35 mins)

Add kasuri methi and pakoras and simmer another 3-5 mins allowing pakoras to absorb the flavor

Garnish with chopped cilantro, cover and keep warm

heat remaining 11/2 Tbs Oil on a small pan on med- high heat and add the red chiles and cook till they  turn reddish-brown. Remove from heat and add cumin seeds (they will sizzle on contact). Quickly add paprika and pour over kadhi and mix VERY SLIGHTLY ( use a fork)  so that some seasoning/ tadka shows on top

Serve hot  with plain steamed rice or Jeera Rice.

Thalipeeth and recreating the magic at home!

One of the nice things  of living away from the home country is that you learn to appreciate the variety of food that it ( home country) offers. The second best is to make it and glorify in the fact that you made it and more importantly, made it well!! 

When I was new to this country, I missed the variety of breakfasts / snacks made at home, the time I did not have to think twice about making anything (or how Mom made them) mixes, spices were (are still are) readily available and in the quantity required and the convenience! if we ran out of a couple of items, all we had to do was make a call to the grocery store and they would  take the order and have their delivery lad bring those things home and at no extra charge. 

Those are the conveniences I miss even today. If I miss out on an item in my shopping, I have to go a mile to get it  or make do till the next week or if I need just 1 or 2 cups of something, I have to buy 2 lbs. sigh! 

Eep! How did I go from a start of ' nice things' to whine!!? Let me go back on the  'nice' track....

One of my favorite breakfast items is thalipeeth , in fact I like it anytime, breakfast, lunch or dinner. It was one of my favorite lunch box items when in school. I'm sure my Mother also favored this. The flour mix ( BhajaNi)  is readily available and all it needs is adding salt, water, chiles, cilantro and onion, or to take a shortcut, water, salt, red chile powder, mix a dough , pat it with your palms/ fingers and shallow fry on a hot skillet and you are set in a matter of 15-20 minutes! 

A friend had  given me their stock of bahjaNi when going back to India and after that my Mother got me some packets  when she visited and my Mother in Law also got me a couple of packets when she came last year. But those packets weren't much (just 250 gms each) and  were polished off in one weekend breakfast.

So finally the MIL came up with a brilliant idea, 'Make your own bahjaNi mix' ! Now we're talking! 

So on one weekday she  taught me a super easy thalipeeth flour mix. 

Here is what you need :

1 Cup Wheat flour (atta)

1 Cup Jowar (Finger Millet flour)

1/2 Cup Urad  flour

1/4 EACH Besan and Rice flour 

1 small cup (what we can call 'amti vati') full Coriander seeds

1 small cup / amti vati ( take off 2 Tbsp. from top) Jeera / Cumin seeds

In a wok, over med- high heat , individually roast all the flours. Do not mix the flours and then roast

Roast the flours lightly, just until the aroma wafts and they turn a shade or two dark

Roast the coriander seeds

Roast the cumin seeds

Cool the roasted seeds and powder them in a spice mill or coffee grinder

Mix  the cumin-coriander powder with the roasted  flour and mix thoroughly

Store and use as and when required.

To make  Thalipeeth:

I usually pick fistfuls of the flour and proceed.

Take 2-3 hefty fistfuls of the flour mix

Add a tiny drizzle of oil ( 1-2 tsp) 

Add salt as per taste

Add finely chopped green chile or red chile powder to taste 

Add finely chopped onion (1/2 medium sized onion)

Add finely chopped cilantro

I usually eyeball the ingredients, this is a very easy and forgiving  recipe. Tastes great every time.

Add water slowly to make a dough that is not too soft but pliable.

Divide the dough into balls (2-3 big sized or 4-6 to make smaller thalipeeth)

Smear oil or spray oil on a non-stick griddle and  pat a ball of dough on it, using palms and fingers, lightly pat the dough in to a circle ( I make thin thalipeeth) make a hole in the center and add a small drizzle of oil

Switch on the stove ( med-high heat) and cover and cook

My MIL cooks the thalipeeth on one side only. This makes the thalipeeth very soft and no, the dough does not remain uncooked.  

Covering and cooking  over a medium flame / heat setting ensures that it is fully cooked.

I prefer cooking on both sides, however,  I too like my thalipeeth soft and so, I cook it on the second side briefly, just until the side is lightly blistered

Serve hot with a  pat of freshly churned butter (loNi or makkhan) or a pat of butter and  a side of pickle  or thick home made yogurt

I use a pizza slicer to make wedges of the thalipeeth and serve with both butter and yogurt, my guests can choose the accompaniment they want.

I am thinking of re-visiting some of my old recipes and posting different versions that I have tried and liked.  Do you all have any special recipes that you have re-visited or re-evaluated?

Blog Bites: Sweet Pongal

I have a sweet tooth. I confess. I like most sweets, barring all 'malai' ones, that is. There is one wish I have cherished for as long as I remember, to be as lucky as some people who can east as much and what ever they fancy and NEVER, EVER, EVER gain an ounce. sigh! How I envy them! I envy them, here they are tucking into every thing, mopping up stuff like vacuums, never once caring what it might do to them and here I am, just 'looking' at sweets makes me gain lbs.
My case is different, I gain weight even if I breathe. So might as well enjoy something sweet ( in moderation).

I find my resolution ( of quitting sugar) weakening  everytime I look at something like this or this or this . And so, I only look, sigh and move on. but then once in a way a simple recipe comes along and  I give in, I sigh, I read, I drool, I try to move on but I find myself retracing  my steps back to the same place, again and again and a little voice whispering in my ear, egging me on and I give in. So much for will power !

I found myself going back to Suganya's blog to look and drool at her Sweet Pongal recipe. Her recipes are accompanied with stunning pictures and are a visual treat! 

I picked out this particular recipe for Blog Bites: Cooker event at Nupur's OHS 

Here is the recipe ( linked above) with  small modifications on my part

Sarkkarai Pongal from Suganya's Tasty Palettes.
(serves 3-4)

If you are making just the sweet pongal for dessert, cook rice-dal mixture with more milk. Also, instead of making the sugar syrup separately, the sweeteners are added directly to the rice. But for that, the recipe remains the same.

Ingredients

Raw rice – 2/3 cup ( I used Sona Masuri)
Moong dal – 2 tbsp
Chana dal – 1 tbsp
Milk – 2 cups, ( I used whole milk)
Water – 2 cups
Jaggery – 1½ cups, powdered or grated
Sugar – 1 tbsp
Ghee – 1 tbsp... oh, I used a lot more! More like 5-6 Tbs. over all.
Cashew – 10-15
Raisins – 2 tbsp
Ground cardamom – 1 tsp
Edible camphor – a teeny bit  ( left this one out, did not have any on hand)

Method

Roast the dals until lightly golden. Cool, and rinse along with rice. Transfer to the pressure cooker with milk and water, and cook for 6 whistles- here I used my electric rice cooker and doubled the water, the rice I have is an aged one and hence requires extra water, 1:3  ( or more to make the rice REALLY soft) ratio of rice to water.

When the pressure has subsided, remove the lid and add jaggery and sugar and mix until everything is combined well, here I transferred the cooked rice to a wok / kadhai and added the jaggery and sugar. 

Continue cooking this mixture for about 10 minutes on low flame. If the mixture tightens up too much, add small amounts of boiling water to maintain the consistency. The jaggery should have melted completely and should not smell raw. When good aroma wafts from the pongal, switch off the stove.

In another small pan, melt ghee, roast cashews and raisins. Add this to the prepared pongal, along with cardamom and edible camphor. Whether you serve it warm, cold or at room temperature, sarkkarai pongal tastes divine. I agree, it tastes ABSOLUTELY divine! 

This post is off to Nupur's Blog Bites event and the Sweet Pongal to my dear friends who keep me company  everyday and brighten up my day! 

Narali Bhaat: Sweetened Coconut Rice

Every year we would all meet at my maternal Grandma's home for festive occasions. It was the happiest of times ( and the noisiest- for the elders) when all cousins could gang up for the day.  Laughter was heard from every corner and a roar of annoyance in case one of us overstepped our limits of rowdiness ( which was just as often as the laughter) till all of us ( 5 cousins) were thrown out and kept out till it was lunch time.

One such holiday was Narali Pornima / Rakshabandhan. The heavens would open up and rain would pour and we would jolt in the local trains and auto-rickshaw which offered NO protection in the pelting rain to reach 'Aajicha ghari' (Gandma's home). There is nothing as heart warming as  a Grandmother, nothing!  Her gentle hands ushering us in, handing out soft towels ( 'pancha') to dry ourselves and a hot cup of tea to warm us and her concerned voice, "barach vel jhala, mala kalji vatayla lagi hoti, mhatla  pavsaacha lakshan  bara nahi, faslat ki kay?...  aga dhamey, bas ki jara majha javal, lagech kay khelaychay ( that was for me)?" ( meaning : I was worried about you all, time was getting on and it is raining such a lot, I wondered if you guys were stuck somewhere.... addressing me: sit down beside me for a few minutes, do you have to rush to play?)

One by one  the others would trickle in and something like a routine would set in, the ladies would head into the kitchen, the gents would sit in the living room and discuss cricket, politics and we found ourselves either thrown out or thrown in one bedroom (in case of heavy rains) and the door shut to ensure sanity of the elders. 

Lunch time was invariably delayed on such a day but nobody complained. The yummy food made up for lost time.

Narali Pornima meant Narali Bhaat ! Warm fragrant coconut rice, sweetened with jaggery, served on babana leaves.  I don't  remember the other items on the menu, good as they were, we usually pounced on the star item! 

In many of my previous posts I have let it drop that the Husband has a psychological allergy to coconuts and so it's been a while since I have enjoyed Narali Bhaat . 

I made some  'Undhiyo' ( a Gujarati mixed-vegetable dish ) and had some frozen coconut left over. And so, on a Tuesday ( when the husband was FAR away from home) I made this  rice dish to share with my friends.

On a weekday ( Mon- Thurs) we are a group of 5 and gather every afternoon and spend time together, talking laughing, eating , watching a movie or simply going to the mall. We usually mix and match our meals ( bring whatever you have). This rice is fairly simple to put together and if you have an electric rice cooker, there is no monitoring !

You need:

1 cup Rice ( I used Sona Masuri)

1 cup Shredded Coconut ( fresh or frozen)

1 cup Jaggery ( this makes the rice mildly sweet, increase the quantity by 1/4 cup if you prefer a sweeter version)

4 Cloves

2-3 tbs. Ghee

Wash rice in 3-4 changes of water and set aside for 15 mins.

Heat 1 tbs. Ghee in a wok/ kadhai and add the Cloves

Add the washed and drained rice and mix well so that every grain of rice is well coated and aromatic

At this stage, I usually put  rice in the rice cooker and  add water (3 cups for Sona masuri) and set it to cook mode

In the same wok add and heat over med-high heat, 2 tbs. of the remaining ghee, add the jaggery and let it melt ( keep an eye, it tends to burn all too easily), immediately add the shredded coconut and mix well

Cook for 1 min, just until the  whole things comes together

Add the coconut-jaggery mix to the rice, stir and allow to cook thoroughly

Once done, fluff and serve.

* If you like,  crush 2-3 cardamoms and add the powder to the rice  ( once cooked)

Briefly fry cashews in ghee and add them to the rice along with cardamom powder

If using Basmati rice, use water in proportion ( 1:2 - 1 rice, 2 water)