Khandeshi Pithla

And so it happened again. Sigh!

My tendinitis is back. Every time I use my right hand (which is ALL the time) I get shooting pain and I feel immobilized for a minute.

The pain subsides and I try again, it hurts. And so it has been going on for a few days now. I decided to take it easy.

Making fulkas was out of the question, so I got some Wheat Tortillas from Kroger to use instead.

( I am not advertising here, merely sharing my experience with you all ) a few months ago, my friend Samta, introduced me to these tortillas and I was surprised that they worked so well as a substitute for fulkas. All it needs is a grill to set atop the stove and high heat, just roast them and smear with ghee and you are set.

I find these very convenient to use when in trouble like now or even on days I cannot make any at home. 

I am also very lucky, I have friends who pitch in and help.
My friend, Tanu, made and sent over some choley and sheera, that took care of our dinner and M's lunchbox and I got invited to lunch at her place, the next day. 

This was one invitation I did not turn down. Tanu and I, apart from being good friends, share quite a few things in common, we both like good food, we both love a good laugh. This makes for a very good combination and we look forward to eating, laughing and sharing recipes.

Our cooking styles are pretty similar too and that makes us very comfortable and confident of what is being served.

So when I rang her doorbell today, I knew what she was making, however, I was not prepared to be dazzled by the taste of her version of 'Khandeshi Pithla' a recipe passed on to her by her Mother-in-law.

Now pithla is typically the poor man's food and is paired with bhakri (a gluten free and fat free skillet flat bread). This classic combination is comfort food to most Maharashtrians. In the USA, it is a big deal! Making bhakri requires skill, patience and believe it or not, luck. If you are lucky, you will get fresh flour ( Jowar, in this case). So you can imagine my delight and eager anticipation!

The bhakri making began in earnest, with a warning not to expect something wonderful,which was quite unnecessary.  In the meantime, I checked the Pithla and stirred it around, letting the aroma whet my appetite. I knew then, this was a wonderful recipe and I had to blog about it. 

As I broke off piece after piece of the bhakri and scooped up pithla and ate, I realized that this recipe was a bit different than what was made in my home, Tanu explained that this was the 'Khandeshi' style.
And in between her explanation and my eager shoveling the fire alarm went off like a banshee, scaring us out of our wits. We ran around like squawking chickens, grabbing a towel here or a t-shirt there and flapping away at the alarm and switching on the fans and opening doors letting in the cold breeze.
It almost became a routine, talk and eat, run around flapping some odd garment to make the pealing alarm stop, rinse....repeat...
But overall, a great meal packed with the usual dose of fun and laughter and a common love of good food.


To make pithla , you need,

2/3 (scant) cup Besan ( chickpea flour)
1 medium Onion, finely chopped
3-4 green chilies ( +\- depending on how much heat you can tolerate)
A few curry leaves
3 cloves of Garlic
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Turmeric powder
1/4 tsp Kashmiri red chilies powder ( just to enhance the color) - optional
1/2 tsp Asafetida powder
Salt to taste
2-3 tbsp Fresh Fenugreek ( Methi) chopped  or 1 tbsp Kasuri Methi
Warm water ( thrice the quantity of besan)
Cilantro  to garnish

In a mortar and pestle, crush the garlic and green chilies or pulse them in a mixer/ blender to a rough paste. Heat oil in a pan. Add the mustard seeds. As they pop, add cumin. As the cumin sizzles, add the asafetida followed by garlic-chilies paste. Saute briefly (so the raw smell goes away) and then add onions and cook till done. Add curry leaves, turmeric, salt and red chilies powder, if using. Add the besan and mix well to incorporate all the spices into the besan and roast the besan till it smells nutty.
The color will change to a warmer shade. Ensure that you roast besan on medium heat.
Once the raw smell of besan is replaced by a nutty spicy aroma, add the fresh or Kasuri Methi and mix well.
Now slowly add the warm water while constantly stirring the besan mix. Break any lumps that have formed and stir to make an even pasty gravy.
As it cooks, the gravy will lose the pasty look and will be replaced by a deeper shade and a glossy look. Taste and check salt, adjust if necessary.  Cook for 3-4 minutes stirring at regular intervals.
Switch off the heat, cover and let the flavors mingle for 10 minutes.
Garnish with cilantro and serve with bhakri or even white rice.
If you like, serve finely chopped onion alongside.

NOTES:
-The above proportion will make plenty of pithla, will serve 4 really hungry adults.

- Be sure to roast the besan well, that lends a wonderful depth of flavor

- The longer the pithla sits ( or in case of leftovers) the heat quotient goes up, so make sure to add green chilies judiciously

- The besan will soak up the water and make the pithla dry and thick.

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Good Morning, Sunshine Cheelas!

I was about my son's age when I first sat on a bicycle seat, about 4 or maybe 5 years old. 

I lived in a colony surrounded by friends, big and small. Just across from our colony, beyond the railway tracks, there was a slum area, and in it lived 'Ghani Bhai' -he had a small 'business' of renting bicycles. He had many cycles, all sizes and would charge 0.50 paise for 30 minutes. When tiddlers like me went to him, he'd sometimes help us carry the bikes across the rail road crossing

His bikes did not have training wheels, we usually had a parent or elder sibling or an older (and stronger) friend hold on to the seat and run behind, thus keeping the bike stable.

A few tumbles, bruises and scratches, crashing into the pavement and a grubby handkerchief hastily tied to a bigger and bleeding wound was how I learned to use a bike. 

One summer day, I had rented the bike as usual and a friend was helping me. I guess after a round or two of running behind my cycle, he had enough and decided I could manage well and after the first few feet, silently let go. I had no idea and peddled away talking, soon on not hearing a reply or even labored breathing, I shot a quick glance behind and wobbled in disbelief! WHAT! where..?  and my confidence collapsed like a pack of cards...the aftermath was something very natural, I crashed headlong into what was just up ahead of me, an old gentleman. He hopped  around for a few seconds before sitting down beside me and  saying everything impolite he could think of.. all I saw was stars. 

Somebody helped the poor old man up and walked him away from the scene. Many others came to my rescue, somebody picked me up, another  took charge of the bike and it's return to Ghani bhai and yet another ran all the way home to tell my parents. Of course that person was not the smartest, he ran all the way and panting  up to my parents said, " Pallu chi Aai, Pallu na cycle varun padli, tini na tya Ajobana thokla, doghe padle, te doghe radtayt..." (Pallu's Mom, Pallu fell from her bike and crashed into Grandpa, they both fell and they are both crying..) In his excitement, the boy had jumbled up some facts and my parents, with their hearts in their mouth, ran to where  the 'accident' had happened. They did not have far to go,  there I was, being carried by some 'uncle' from the colony, with a lollipop in my hand and a hanky tied to my knee,and some other resident, carrying my flip-flops, one 'aunty' caressing my hair at intervals, all reassuring me that it was okay, no problem.

How different from now, when  my son has a 12" bike, with training wheels and a helmet and all kinds of safety stuff! Thank God, I do not have to stoop and hold on to the bike seat and puff and pant  behind him in this monstrous heat. All I have to do is saunter behind him, enjoying my walk as he carefully cycles  around the community we live in.

As easy as it is for me, it does get tiring in this heat and I prefer to make a quick snack / dinner. And that is what I made just last weekend!  I have been making these 'cheelas' for sometime now. The original recipe is from American Masala and I am so used to making these now,that I eyeball the ingredients.

These cheelas/ crepes make  a great and quick breakfast and IMHO are best served right off the skillet.

Adapted from : Here


For the Cheelas /Crepes:


1 cup Besan / Gram Flour
2 Hefty pinches Ajwain / Carom Seeds ( about 1 tsp) 
1-2 Green Chilies, finely chopped ( I leave the seeds in, but if you prefer a milder flavor, de-seed and chop finely)
Salt to taste
2 heaped Tbsp finely chopped Cilantro
Water to make a batter


Mix all the ingredients listed above and make a smooth batter ( like dosa batter) and set aside for 10-15 minutes.
Heat a non- stick / cast iron skillet over medium heat. here is what I do, I spray lightly with oil and then with a tissue wipe it gently but deftly ( hot skillet, be careful and quick!)
Drop a ladleful of batter and in a quick motion, spread the batter into a circle, like a dosa / crepe.Drizzle oil along the corners. Let it cook for a minute or so until the bottom is a nice golden brown. Flip over and let the other side cook, till brown spots appear.


Serve hot, with Tomato chutney ( recipe below)
 


Tomato chutney:


2- 3 Tomatoes ( I use Roma), finely chopped
2 Shallots, finely chopped
2 Green chilies, finely chopped
fistful Cilantro, finely chopped
Salt to taste
2 tsp. Oil


Heat oil in a sauce pan/ kadhai.
Add the chopped shallot and saute till it is translucent.
Add the tomato, chilies,salt and cilantro. cover and cook till it is soft and mushy and mixed together.


* Notes:
This makes a great  quick meal


Best served right off the skillet


Do not omit the Ajwain / carom seeds, they not just taste good, but are essential ( for those of you who are not aware, Gram Flour / Besan causes tooting ( flatulence)! Ajwain helps control it.


This is a Gluten free and vegan  preparation

A big thank you to Nupur, who introduced me to Picmonkey a very easy photo editing software. It was really nice of her to share her knowledge, not just where recipes are concerned, but for all the little tips and tricks in other areas too. There aren't many like her!  I made the collage using that software. 


Till next time....

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