Soft Chewy Tilwadi

Of Tilwadi, Traditions and distant memories of days gone by..................

The new year brought with it many new ideas but as a child, I loved welcoming the new year with Sankranti. To me, Sankranta, was tilgul ladoos, kites and of course haldi-kumkum! Haldi- Kumkum was actually the best part about the whole deal, according to me.

Every year, as my Mother and I sat making tilgul ladoos, I would talk endlessly about my plans of haldi-kumkum. The ladies I wanted to invite (yes, aunties of the neighborhood), the 'vaan' / gift I wanted to give, and snacks to be served. I would pester my Mom to take me to Dadar flower Market to buy aster flowers and gajras and the vaan, which was some small gift article like a spice container or steel vaati, oh, it could be anything, half a dozen steel spoons for each guest or forks.. anything that was useful.

Oh I used to be SO excited! I would help my Mom clean the house, dust all corners ( a thing I hate), get a black dress cleaned and ironed, on the day, lay a shawl of delicate design in beautiful contrasting colors on the coffee table and place the flowers on them.


On one side, we would place a small end table with the mango shaped haldi-kunku container (check the last picture in Meera's post), traditional silver attar daani- which had a cotton ball soaked in perfume (attar/ ittar) and a gulaab daani filled with refreshing rose water waiting to be sprinkled on our guests. The vaan- a symbolic gift given to the ladies and  a bowl filled with tilgul and halwa. The snack was ready in the kitchen ( usually poha/ upma/ idli- chutney or something similar) water, glasses, tea-cups all set carefully on the dining table to be carried out at the right moment.

The ladies would arrive, all wearing black saris, there would be some chit-chat and I would get antsy and  wait for my mother to start the 'function'. Sure enough, after all the ladies had arrived, we would start,  Mom would apply halidi- kunku on the foreheads of all ladies and I would be a step behind her, with the perfume and the rose water, I would diligently apply the perfume and sprinkle rose water on every lady, smiling all the while like the cheshire cat. After the perfume and rose  water routine, Mom would bring the vaan and while giving it to the ladies would touch their feet and I would carry the tilgul bowl, one step behind her, do the same.
Finally after  all the formalities, Mom would bring out the snack bowls and  we would all sit and eat, talking of this and that. It felt so good! While we followed many traditions, there was no pressure to do it for religious reasons and I guess that is why I enjoyed all these little functions and cherish the memories even today.


But these are tales of days gone by, today, many things have changed and not for the better, I'm afraid. People  are too busy, working, partying ( I am by no means an old fashioned, orthodox auntie) and not wanting to be shackled by old traditions. 
These days, my Mom tells me, the ladies straggle in for haldi-kumkum, anywhere from 5 pm to 9:30 pm, whereas earlier it was a small get together which everyone looked forward to. 

Stragglers or not, my Mother makes these Tilwadis which are divine! They are soft, chewy and addictive.

Also easy on their ( my parents) aging teeth, she tells me! And very easy to make. No need to stand by and agonise watching the jaggery cook not knowing when it will go from crunchy type to rock solid.

Here is my Mom's super easy Tilwadi recipe:



1 cup sesame / Til- roast n cool and rough grind (makes almost 2.5 cups)
2 cups Roasted peanut powder / daney kut
1.5 cup Shredded Coconut- Dry / sukka khobra powder- lightly roast and powder
1tsp green Cardamom powder / velchi powder
3 - 3.5  cups Grated Jaggery ( 3.5 cups will make it very sweet) I suggest you first check how sweet the jaggery is and then add as per taste.
1tbs Ghee
1 tbs Water


Do the prep. DRY Roast sesame till golden brown. Set aside to cool. Once cool, grind to a semi rough powder. Do not wait for it to become fine, that will result in a paste. You don't want that! 


Roast peanuts till golden brown and crunchy, set aside to cool. Once cooled, grind to a powder , if using 
ready roasted (unslated) peanuts, grind to a powder. Not too fine, we do not  want  peanut butter.


Roast dry shredded coconut, cool and grind to a powder.


To all the above, add 1 tsp. Cardamom powder.


Grate and set the jaggery aside.


Grease a plate with ghee and set aside. Keep a vaati/ steel bowl next to the greased plate. stay with me here, I'll explain why later. Keep a serrated knife or pizza cutter at hand.


Heat a wok/ kadhai over medium heat. 


Add 1 tbsp Ghee, once the ghee melts and is warm, add one Tbsp water.


Quickly add the grated jaggery and mix well.


Wait until all the jaggery has melted ( and DO NOT raise the heat, keep it at medium only) 


Once the jaggery has melted, switch off the heat and add the mixture of sesame, peanuts and coconut.


Combine thoroughly and pour the mix into the greased plate.


Now, apply a drop of ghee to the bottom of the vaati/ steel bowl and use it to flatten and spread the mixture evenly on the plate.


Let the mixture set for a few minutes. Now using the knife or pizza cutter make diamond shapes and let it cool completely.


Once cool, remove and store in an airtight container.

* Edited to add: My Mom uses 4 cups of jaggery and claims it is the perfect ratio. I probably picked a batch or type of jaggery that is cloyingly sweet and hence had to reduce the quantity.

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Aloo Tikki Chaat (Stuffed Potato Shells)

Lunch time in school was special. Small recess and long recess. 2 lunch boxes/ dabbas to carry. One with a small snack and the other with lunch. These definitely added to the weight of the already heavy school bag, but was there any other option? I, for one, couldn't do without  the lunch box ( the big one) ! Besides, lunch time was the ideal time to gather round and share my lunch box with everyone and laugh over silly jokes or gasp at some bit of gossip or an 'inhuman punishment' by a teacher. 

 Those days were fun! I'd demand 'interesting' lunchbox options from my Mom. No 'poli-bhaji' (roti/ flat bread & vegetables) everyday for me please! and I always wanted extra so there'd be enough to share and for me as well. Did you all also have fun times like that? Did you share lunch boxes and have a really good time?

These days I hear of children complaining about what their Mom packs in lunch boxes and say things like, "don't give me any of that yucky green spinach thing" or " I don't want anything that looks different" and also that there is no sharing. 

So what is a 'good' lunch box ? Peanut butter and jelly sandwich? Not that I have anything against that, of course, I like PBJ just as much as anyone else, but I like variation and yes, I like to share.

I still remember the fun we used to have in school, small recess, we'd just share a few biscuits , wafers (cookies and chips) or some nuts and swap books or stamps, coins whatever one was interested in. Hastily check if we had done our homework or quickly scribble it with a bit of help from a friend's notebook. During the long recess we would all gather in a large group, a dozen or so girls, smiling , giggling and all with their dabba. Ready to share! There was a variety to share, someone had idlis or dosas, and then someone had theplas or rice or poli-bhaji. everything was yummy and everything was to be shared. We would eat with our hand. No one said,"eeww" to that, no one scorned the contents of a lunch box.Sometimes a girl did not bring lunch, maybe her Mom was unwell or maybe our friend forgot to pack it in her school bag, it did not matter, there was enough for her to eat with us. It was all so much fun. Back then, lunchtime was a time to bond over food. A thing that continued even when I went to college and then work.

I have for you today, cutlets, which make a good lunch box option for the fussy ones as well as the not so fussy ones and something that has a healthy filling too, moong/ mung bean sprouts.  It's been a while since I blogged from one of my favorite cookbooks, 660 Curries.  This particular recipe was bookmarked, dog eared, actually... and then I guess, in the routine, I quite forgot about it. I spied a small unopened packet of moong beans that needed to be used up. What better way to start the year!

Cutlets , specially stuffed ones are my favorite. I like to have them for lunch or dinner, preferably both!

M and I enjoyed these and little S also (to my satisfaction, after the surprise) ate half a cutlet, considering that it was after his dinner, he did it justice and warmed my heart! Squeeze my baby bunny!
I shared some with my friend in the apartment community I live in and she gave it her stamp of approval too!

These make good lunch box options if you have a microwave in the office to warm food and your colleagues will surely want some! So share the goodies aound, your friends will love you for these tasty treats!

You can make these on one day (if you have sprouts oh hand) or like me in stages, boil potatoes  and make the stuffing a day earlier, the chutneys/ sauces in the morning and then final assembly at tea or dinner time.



To begin with, do the prep. Sprout the moong beans.


For the Potato Shells:
1 pound Russet or Yukon Gold potatoes, boiled, peeled and mashed
1 tsp. Salt
1 tbsp Oil
4-6 slices firm white bread


For the filling:
2 Tbsp Canola oil
1/2 cup Red onion , finely chopped
1 cup sprouted moong (or red cowpeas)
2 tbsp Finely chopped Cilantro
1/2 tsp Toasted Cumin-Coriander Blend
1/2 tsp Cayenne (  ground red pepper)
1/2 tsp salt


About 6 tbsp Oil for shallow frying 
Chaat masala for dusting

To make the shell, place the mashed potatoes in a bowl and add the salt.

Hold the bread slices under running water  to drench them and then squeeze out as much water as possible. You should end up with a rolled up wad of moist but firm bread.

Work the bread into the potatoes and knead to form a slightly sticky dough. Rub oil over the dough and allow it to rest for 15-20 mins

Make the filling. Heat oil in a medium  size pan, add onion and stir fry till light brown. add the sprouts, cilantro, spice blend, cayenne and salt. cook stirring  frequently to warm the sprouts and cook the spices. Set aside to cool.

To assemble: (the author has a different and systematic way of assembling the shells, I did mine the unsystematic way, but with the same results, here is my way)

Pinch off a bit of the potato dough (should make about 12 patties) and using your palms, flatten the dough into a dumpling like wrapper. Spoon about 2 tsps of the moong filling in the center. Gather the edges and bring them together to the center pinching the seam to seal tightly. Gently flatten the top making sure the filling stays completely covered. Shape into a patty, roughly 3 inches in diameter and 1/2 inch thick.

Repeat the process for the remaining dough.

Line a plate/ cookie sheet with paper towels.

Heat oil in a non-stick skillet or a well seasoned cast iron skillet over medium heat. Arrange the patties in a single layer without crowding the pan and cook them till they are golden brown and crisp on the underside.

Flip over and cook on the other side till golden brown and crisp. Transfer the patties to the paper towel lined cookie sheet/ plate. Repeat for all the remaining patties .


To serve: Place 2 patties on individual serving plate. atop each patty, soon 1 tsp each of the chutneys (recipe follows), dust with chaat masala and garnish with cilantro ( optional) and serve.



For the chutneys ( I made 2, Mint-yogurt chutney with chilies and Tamarind - Date chutney)

Mint-yogurt chutney
1 cup firmly packed Cilantro (leaves and tender stems)
1 cup firmly packed fresh Mint leaves
1 tbsp thick Yogurt 
1 lengthwise  slices of ginger (21/2inches l x 1 inch w x 1/8 inch t)
1/2 tsp Salt
6 Green chilies
Pour 1/4 cup water in the blender and then pile in all the ingredients. Puree  until it forms a smooth green sauce. Store in an airtight container or freeze. Use as required.

Tamarind - Date chutney
1 tsp Tamarind paste / concentrate
1/4 cup crumbled Jaggery / firmly packed dark brown sugar
10 pitted Dated, coarsely chopped


Pour 11/2 cup water  into a small saucepan add tamarind and whisk  to mix well.
Add jaggery and dates and bring to a boilover medium heat.

Boil uncovered, stirring occasionally until the liquid had evaporated to half
Remove from heat and cool. Transfer the contents from the saucepan to a blender jar and blend till smooth.
Transfer to a jar ( glass or plastic) and store in the fridge. Use as needed. 

I am linking this post to the Sweet Heat challenge#4 - Let's Rock Indian hosted by Michelle and originally started by Lyndsey.



A while ago, my dear friend Ash shared this wonderful award and MeMe with me. Thank you so much dear Ash!

1. What makes you laugh, smile or giggle?
My baby and his antics. Reading P.G.Wodehouse books. When my Dad relates an incident- he is a raconteur, not unlike PGW !


2. What are your dreams for your future?
The least is to live a happy and healthy life. And oh! I wouldn't really object to wealth......

3. If you are going to a cruise, where would it be and why?
Round the world!  I want to see everything that there is to see! ( now you see why I will not object to question 2 stated above)

4. How would you spend your vacation and with whom?
Vacay with my family... how? hahahahahah! anybody can guess, having fun mixed with the usual vexations only a wife and mother of a 31/2 year old can know!
 
5. If given a life, what life would you choose ? Your life now or your past?
I'm happy with what is... but childhood definitely has a strong attraction... carefree days ( of course there was the dread of homework and exams, but what of it? easier than problems of adulthood, don't you think?)

6. Is there something that you wished before when you were young but you didn't get it?
Of course! Like most kids my list of wants (which I mostly confused for needs) was long enough to add grey hair to my parents head!

7. Have you been in a situation where you might have given up but you still choose to move on?
Yes, I always tell myself, into each life, some rain must fall.... it is my choice, to sit and grumble or dance in that rain. And though  a pathetic dancer, I am a rain lover and cannot resist it ;)

8. Is there someone in your life who has been your source of strength and inspiration? 
Sure! But it would be unfair to name one person, in different circumstances, different people/ personalities have inspired me and I am thankful to each one of them.

I invite all my blogger friends who would like to participate to do this MeMe. Play along ! 

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Kesri chaval

Like every year end, I am struck how quickly this year also has come to an end! I just said hello to you all and now, now it is time to say bye for this year! 

 Are you all prepared for the new year? What resolutions have you made? I think I have given  up making resolutions, well, at least one, I won't even mention it here, it is no use, I am firmly convinced! The very fact that, 'that' resolution and a food blog do not pair well... I'm sure all you intelligent readers have guessed it! After all, samajhne wale ko ishara kaafi hai! hai na?! ~wink~

This year was a bit slow on the blog front, but at least I managed to get about 2 posts a month on an average...  This year also saw my little one going to school and take his first independent steps outside home, manage on his own for a few hours a day and he did a brilliant job! I am SO proud of my little man! I can say that now, however, earlier in the year when he went to school for the first time and cried, I cried, I sat in my car for 3 hours worrying and biting my nails to bits and gathering my shattered heart and waiting for school day to end so I could scoop up my baby in my arms and hug him tight, real tight! 

I still wait for school to end so I can see him run up to me with a big smile and hug him! the crying has stopped! hehehe! 

The move from IL to TX was strenuous and to own the truth, though I cribbed a lot, and I mean a lot, about Peoria, but after I settled in and found friends, I quiet liked it there. The pace was slow, the traffic was slow (which suited a scaredy-cat driver like me) and I was happy there as well.  

I am now in a big city where the pace suits me fine, eating out is a pleasure but the traffic scares me and all roads look the same! Well, they always have, you know- I am born without 'the sense of direction' gene. Did I tell you all about that, ever? Well, that is one story I shall tell you in the new year! 

2012 will be a new beginning for my little man as he starts a new school/Montessori in Dallas. An education system different from the pre-k he attended in IL. I am looking forward to his progress in this new school !

So here is my sweet offering for ringing out the old and ringing in the new! To newer and sweeter beginnings !

You need:
2/3 cup Basmati Rice
1/2 tsp. Green Cardamom , seeded
1/4 tsp Saffron / Kesar
1/2 Cup Sugar
1/4 cup Water
1/2 cup Almonds, blanched and sliced length wise
2 Tbsp. Pistachios, blanched and sliced lengthwise
4 Tbsp. Ghee /Clarified butter
2 Cloves


Wash and soak rice in plenty of water for 30 mins.


Drain and cook in boiling water till done


Pound cardamom and saffron to a powder ( I used a mortar and pestle)


Mix sugar and water in a pan and cook on low heat to a 2 string consistency


Turn off the heat and add 3/4 of (both) the cut almonds and pistachios


Add powdered cardamom-saffron mix and cooked rice to the sugar syrup


Mix and leave it covered for 2 hours. Stir occasionally


Heat 4 Tbsp ghee for about 30 secs, add cloves 


When they change color, add them to the rice mixture.Stir  gently


Garnish with remaining nuts.


Serve warm or cold

In the New Year, may your hand always be 

stretched out  in friendship, never in want. 

Happy New Year To all readers of A Cook @ Heart! 

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Sheera Poli / Sanjori (a thank you for sacrifices made, small and big)

My childhood was spent in a colony (corporate apartment community), surrounded by people, thousands of people. Really... 48 apartments to one building and about 30 such buildings formed the entire community. There were plenty of friends and homes to visit. One never was at a loss of what to do or felt neglected. I never felt any lack of attention at home or outside. 

We had a T.V at home. So? Big deal! Yes, it was in those days. Even though it was a black and white T.V set.  We lived in Quarters and many homes did not have a telly. 

Now back in those days, there was one channel, DoorDarshan - DD1 and they would telecast news and movies, Hindi and Marathi movies over the weekend. That, was the highlight of the week for the entire neighborhood. 

Promptly in the evening people wold pour into our living room and make themselves comfortable, anywhere. Early birds would get the sofa and chairs, stragglers would  sit criss-cross on a 'satranji' ( rug) and wait expectantly.

This did not go down well with me. I could not digest this lack of attention.  A house full  of people and all paying rapt attention to the T.V! Nobody played with me, in fact they would  ask my dad if  he would hold me  or  get me to sit quietly on his knee! Well! I was having none of that!  I waited my chance, once the movie had started ( after the long list of titles) I slipped off my Dad's lap or emerged from wherever I was hiding, stand in front of the T.V, arms akimbo and glare at the crowd who was buzzing with annoyance already and  command, " T.V. BANDH" (bandh, meaning shut / close/ switch off). Nobody knew what to do, a three foot nothing was not an imposing figure but as the host's daughter and a general darling of the crowd ( except at movie time) , they could not toss me like a bag of potatoes in the corner and get on with the program.... My parents would share slightly alarmed, highly embarrassed looks and give me pointed looks, which I promptly chose to ignore and continue my rant. Finally my Mother had a brainwave, she ran into the bedroom, grabbed her purse and slipped her feet into sandals and scooped me up in her arms and bore me out of the house, without a word to anyone but sending my Dad a silent message that she would return when the movie was over. 

She took me to Shivaji Park to the kids area and shoved a plastic toy pail and shovel in my hand and  sat me in the sand pit to watch me dredge myself in sand and dirt and a beatific smile on my face. This continued for a long time, for years my Mom and sometimes my Dad sacrificed their evening entertainment for me, when in those days evening entertainment on the TV was the only one to be had with small children at home  I see that now, with a 3.5 year old- we do not have a baby sitter- going out  for a movie or just  a dinner date  is a wild  fantasy for M and I! We do not have access to  TV unless it is PBS Kids or cartoon network (I might as well add, that CN, today, is possibly the worst $h!? I have seen).

This post is for my parents, who are selfless people and sweet as can be! A tiny thank you for all the sacrifices, big and small they made for years  and still do. 

For me, Sheera Poli is associated with picnics or food on the go. The mild sweetness of sheera enveloped in soft roti dough and griddle fried with a dash of ghee makes it an easy to carry packet when out or even for lunch boxes. 

For the SHEERA:

1 Cup Rava / Sooji ( I used fine rava to get a smooth and extremely soft filling)

4 Tbsp Ghee

1 1/4 Cup Sugar ( more if you like sweet- sweet! add 1 1/2 cup total) 

3 Cups water

3-4 green Cardamoms, peel, remove seeds and pound to a fine powder.

Few strands Saffron- optional, If using, add to cardamom seeds when making a powder

For the Cover

2 Cups Roti Flour ( Atta/ wheat flour -sold in Indian stores) 

Water as required to make a soft and pliable dough

2 tsp oil- optional 

Pinch salt

To make the Sheera: 

Add 3 cups water and sugar to a sauce pan and heat ( on medium heat) and heat till the sugar dissolves, remove before the mixture boils, we do not want sticky syrup! 

In the mean time, heat a wok over medium heat, add ghee and roast the rava until golden and fragrant.

Lower the heat and add the syrup and mix well and ensure there are no lumps. Cover and cook for 3-4 minutes.

Remove lid and add some ghee to the sides  and then mix well. This is an additional tsp of ghee I use, those who are shocked, please leave this additional tsp. !  Cook uncovered for a couple of minutes till the sheera has a cooked look. 

Remove from the stove and add the cardamom- saffron powder, mix well to incorporate the spices.

Leave the sheera to cool.

While the sheera cools, make  the dough. 

In a wide bowl/ mixing bowl or your food processor, add the flour and salt ( oil , if using) and mix. Slowly add water and mix well to form a soft and pliable dough. Cover and keep for 10 minutes ( or more, if you are doing something else)

When ready to make Sheera Poli,  Heat the griddle on medium.

Pinch off a small portion of the dough, roll it in your palm to make a ball, dip it in dry wheat flour/  atta and place it on the rolling board and flatten it with your rolling pin to form a disc ( about 4 inches)

Place a ping pong sized ball of sheera on the disc, bring up the sides  and close them over the sheera, seal gently, but firmly and flatten, once again, dust with additional flour  and gently roll the dough into a roti. Do not add pressure as the filling may seep out. 

Deftly ( be gentle, as well) transfer the rolled sheera poli on the hot griddle. 

Turn the poli over in about 30 seconds, it will have light brown blister marks, apply/ brush with ghee ( ~huh!! who gasped???~!!!!~) and turn. Brush the  other side with ghee (~who fainted???!~) and cook till done.

Repeat for the rest for the dough. 

If you have left over dough, store it in the fridge for the next day to make plain roti/ fulkas. If you have left over sheera, take a small bowl, fill it with sheera, grab a spoon and  enjoy it as a  reward for making sheera poli! 

Wishing all the dear readers and well wishers of  A Cook @ Heart a Merry Christmas and Happy Holidays! 

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Ullipaya Pachchadi (Onion Chutney)

All my life, well, until I started blogging, of course, chutney was the one made in a typical Marathi household and the other was one we ate in a restaurant, rightfully termed as 'hotel chi chutney' ( back in those days, we called restaurant as hotel..) To my mind, the hotel chi chutney was a complicated blend ( bear with me, as a child I had fantastic ideas about anything and everything). So, the chutney made at home as green and the one in a restaurant was white-ish. and any other color ( ex: red = lasoon chutney or Bijapur chuney ) was dry , strictly that.
When I started blogging, I came across different varieties that boggled the mind. It reinforced the fact that Indians make chutneys out of everything!
( I am still of the opinion that a brinjal/ eggplant chutney is going a bit too far, but then, it takes all kinds to make the world!)


When I received my copy of Cooking with Pedatha I hungrily thumbed thru it and  fell in love with  all her recipes ( even the eggplant ones- for the husband - strictly) and  I kept going back to the Pachchadi section.
the cookbook showcases 13 pachchadis all with stunning pictures and in many recipes, there is a small note on the side which gives you a slight variation that can be made  to change the taste a bit, giving it a new avatar.  One pachchadi 2 ways! 
Out of  all the different varieties I chose to go with the Onion pachchadi first. I have seen variations of onion chutney across blogs but though interested, I was not willing to try them. I was a bit apprehensive about  the strong smell and I have somehow associated  that with a slightly bitter and unpalatable taste.


As I read the recipe, I realized this was different, at least from the ones I had read. There seemed to a harmonious blend of spices which would mellow the strong tones of the onion. Nor had I erred. try this recipe to see what I mean.
It goes very well with idli, dosa and plain rice. 

You need:


3 Onions ( roughly chopped) - I used Red onions
2 inch piece Fresh Ginger grated
2 Tbsp. thick Tamarind pulp
1 Tbsp Oil
Salt to taste


TEMPERING:
1 Tbsp Split black gram , huskd/ urad daal
2 tsp Mustard seeds
1/4 tsp. Fenugreek seeds
8- 10 Red chilies nicked at tail, stalks retained
3-4 Green chilies 
1/2 cup Cilantro, roughly torn, chopped
6-8 Curry leaves with  stem
1 tsp Asafetida powder


In a  wok, heat oil for tempering.


Add the urad daal, as it turns golden add mustard seeds and then fenugreek seeds


Lower the heat with the browning of the fenugreek seeds, add the red chilies. as they turn bright red stir in the remaining ingredients for tempering.


Add the onion and ginger. roast for  4-5 minutes  until the raw smell of the onion disappears


Grind along with tamarind pulp and salt into a coarse paste. Do not add water when grinding.


Serve with Idlis, Dosa  or mix into plain white rice with a dollop of ghee.


VARIATION:


Add a medium sized tomato, chopped and roasted in oil along with the onions for a tasty  variation.

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Methi parathas

How is your part of the world? Mine is all topsy-turvy!  In a flash I am busy and then, all of a sudden I find myself doing nothing. One minute I am thinking of a dozen things and then nothing, blank!  Am I going crazy? Or is this just a phase? Hopefully, it is a phase and I shall soon be as normal (or as close as I was to it) as before. 

Moving and in a hurry does that to one, I suppose. At least I'd like to blame it on that and get on ~wink~! 

I had packed all odds and ends ( last second finds when vacating the apartment) in one bag. Flinging it in in the depths of the SUV, I left it at that, not giving it another thought. After all, there was so much more to worry about. After settling in the new apartment and  one fine day 'discovering' the bag in which I had rolled and put an elastic band to secure a bunch of papers covered in my handwriting and photocopies, mostly recipes! My joy was probably a jot short of someone discovering a pirate's chest full of treasure.

I had anticipated my mover to get everything in about 10 days.... silly, naive girl that I was! Of course it took a long time and a lot of stress, calls made, endless follow ups and name calling ( in my mind) I was left to using many shortcuts when cooking. With limited utensils, I could do no more.

But the tummy rules and demands and hence the offering! There are a million ( okay, so I am exaggerating.. a lot, I know) Indian stores in my neighborhood and I like taking turns to go to each and buying what I fancy. I always come back with fresh bunches of Fenugreek leaves (at an unbelievable price of 50c a bunch!~does the absurd 'Dharmendra style' dance here~  ) and think of all the wonderful things I want to make. Well, wonderful things need my cook books / notes etc. and of course my favorite blogs and pots and pans to cook serve and photograph in. I had the blogs  and notes but not many pots, pans  to cook and none to take pictures in. the notes / photocopies proved useful, I found a copy for Methi Paratha and it was different from my earlier version  and I had to try it!

I am glad I did.

This recipe is a keeper, the parathas are good on their own, making them great choices for lunch boxes and  picnic food. If eating at home, a side of some  stir fried veges, pickle, yogurt make suitable accompaniments.  

You need:

3 Cups  Whole Wheat Flour / Atta

1 1/2 cup Fresh Fenugreek leaves ( wash and finely chop)

1/2 cup Finely chopped Onion

1 Tbsp Finely chopped or grated Ginger

1 Tbsp Finely chopped or grated Garlic

1 tsp Finely chopped Green chilies

1/2 tsp Garam Masala

2 Tbsp Finely chopped Cilantro leaves 

2 Tbs Ghee

Salt to taste ( around 3/4 - 1 tsp)

1 tsp Red chili powder

Water as required to make dough

Oil, preferably Ghee to fry the Parathas

Mix together all the ingredients listed above from the Flour to  Red chili powder

Add water, slowly, and knead well to form a soft and pliable dough

To make Parathas, heat the skillet on med heat.

Pinch off a ping pong size ball of the dough, using  dry flour, roll the ball into 4 inch diameter disc and smear the center with a dab o ghee and fold in half, dab another drop pf ghee on the semi- circle and fold in half to now form a triangle and roll into a triangle do not roll out uniformly thin, leave it  slightly thick) 

Transfer the rolled paratha onto the hot skillet

Soon you will see small bumps appear on the surface, turn the paratha over ( you will see brown spots on the semi-cooked side) smear with ghee, turn and smear the other side with a dash of ghee.

Turn to cook both sides  until light golden brown spots appear.

Similarly make parathas of the remaining dough.

Serve right off the skillet with an accompaniment of your choice. Enjoy! 

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Basundi

As a little girl I never would eat milk desserts outside of my home. Never. In fact, I resisted even milk, tea, coffee or yogurt when I was visiting  friends or distant relatives. Not because I disliked these ( though I do not care for plain milk, at all) but I used and still do, shudder at the 'malai' (cream) in any thing. 

Much to my horror, people would serve tea with specks of 'malai' floating here and there like lost souls. If it was not  specks, HALP! there is a floating island in my tea! ~brrr~ 

Ditto for yogurt, I'd  scoop a spoonful and find a 'tail' hanging off it.....I'd drop the spoon right back where I found it and bury the remains from whence they emerged.

I could fuss at home and get away with all the  'strain the milk.... strain the milk', I could not do anything outside, I was helpless. I decided the smartest thing to do, was to say 'no' as a rule and stick to, " Oh, I do not drink tea, thank you" and refuse a helping of yogurt-rice on the pretext, " I'm full, couldn't eat another bite, thanks". 

My biggest fear was Basundi. I loved the taste of basundi - which was strained to remove all the malai , but how could I say so as a guest? I'd sit mutely with the dessert in my plate and at the end of the meal, pass it to my Mom or Dad, whoever was next to me at a relatives home. 

Making Basundi at home is my dad's job, he likes it. I strain my portion and enjoy it, like everybody else. 

Making Basundi at home has its benefits, you can make a large batch, strain it to your hearts content and enjoy it without being judged as a loony who chucks the malai/ rabdi without a second thought. 

We have a contraption like this (shown below) that helps in making a large batch of basundi. It is called the 'basundi plate'.

My friend Dipti, had one of these and let me borrow it for the Diwali get together we had. This 'basundi plate' is a simple 'whirlpool' plate  which needs to be placed at the bottom of the heavy sauce pan that you want to use and add the milk and let it simmer. It ensures that the milk does not boil over. Helpful little thing, that!  Specially as basundi takes a long time to reduce and thicken.

Here is how I made it.

1 Gallon Whole milk ( you can use 2% and add  milk powder, I prefer the hassle free method)

1 Can Sweetened Condensed milk

2 cans Evaporated Milk

~ 6 Green Cardamoms ( peel, use the seeds only , crush to a fine powder using a mortar-pestle)

~1 tsp Nutmeg powder ( I use whole nutmeg and powder it in the mortar-pestle)

Nuts (almonds, pistachios, slivered) to garnish- Optional

Take a heavy bottomed wide sauce pan Place the 'basundi plate' ( if you have it- if not, get ready to spend time stirring the pot frequently).

Pour in the milk and evaporated milk and set the heat at med- low.

Wait, patiently, this can take a couple of hours, so do what you normally do, read ( if you are like me), work out ( if you are not like me), do the laundry, sort it, iron clothes, vacuum, throw a glance at the basundi, resume what you were doing.....

I cannot recollect when, but somewhere in between the milk + evaporated milk and the reading I added the can of condensed milk, gave it a good stir and resumed my reading.

After about 1 1/2 hour, the color of the milk started changing ( I had the stove set on 4- low and slow) and the milk had reduced, but not enough.

I gave it another 45mins -1 hour  or so to get a nice dusty pink ( for the lack of a better named shade) and thickened ( reduced by half).

Let the basundi cool down completely.

Now the straining part, this is the 'hard work' part, where I am concerned. I strained all the basundi, carefully and then added the cardamom and nutmeg powder, stir it in well and chill before serving.

If you like the rabdi, add in the  cardamom nutmeg powder, stir, chill and serve.

* Points to note: 

Cooking time can vary if you have gas/ stove ( electric flat top or  coil), so please, keep an eye on the milk.

Adjust the amount of sweetness, I found 1 can of condensed milk more than enough to suit my taste buds. Add more, if you like sweet basundi or less, if you wish

Basundi plate or not, there is bound to be a layer stuck on the bottom of the pan, elbow grease time ahead! Remember, the dessert is worth the hard work.

Basundi is heavy on digestion, enjoy moderately

Add saffron if you like. this is optional, just like nuts.

Straining is optional, but the end result of straining is a silky smooth basundi, which is pleasing not just to the eye, but also to your taste buds  and guests who may be fussy like me!

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Farasbichi Bhaji/ French Beans Stir Fry

The last time I opened my dashboard was in Illinois, where I was ( note the past tense) living until last Friday the 18th.  We have moved, again! 

We made an ambitious plan, and moved in 2 weeks. I am still recovering from the whole ordeal. Moving is never a pleasant experience and any plan that is made with a short time gap is rather upsetting. But it was done and done for the best. 

We are now in Texas and so far, very well satisfied with everything. Our greatest relief was that our road trip was a success! We covered all the 875 miles smoothly and above all, Little S was fantastic, not a whine, no demands, no tears or tantrums! I am so thankful for that. We would have loved to explore  more on the trip but our priority was  making good time and ensuring that the little one was not overwhelmed by the journey, nor irritated by the bags surrounding him.

We have selected the apartment we want to live in signed the lease, sealed the deal, updated the mover so he can get our stuff moving out of IL and in to TX.  All in a span of 3 days and we are exhausted.

But what of food? While there are TONS of options to eat out here, in Dallas and Irving and surrounding area, what happened on the way? What happened back in IL? Well, I had to empty out everything and give away or trash  lots of things, lots! Sudden moves leave you with no choice. I also picked up a few ready-to-eat packages from the Indian store, just to be on the safe side. Needless to say, it was not the wisest thing to do! Packaged food is terrible. Period.

I am surrounded by many Indian restaurants ( and indeed, the first evening here we  made a beeline for Indo-Chinese food and tucked in with  such enthusiasm that must have shocked any observers! not that we cared, we just wanted to eat!) 

And now, I am more than ready to cook and eat. I want to cook and eat what I cook. Something simple, very simple and uncomplicated. Home cooked, comfort food, food that nourishes and satisfies.

And what comes to my mind is a simple, everyday stir fry. French beans chopped and cooked with few seasonings and enjoyed with a warm fulka/ roti smeared with ghee  or even mixed with some plain soft, steaming white rice and a bit of pickle on the side. 

This simple stir fry comes together in no time at all and requires little skill , limited spices and is tasty! Is that a winning combination or what! Here's what makes it even better, eyeball ingredients, and it still tastes great, every time! 


You need - (all measures approximate)


2 Cups Chopped French beans ( chop off  the beans at both ends and discard, now cut the beans small even pieces)
*1/2  Onion Chopped fine - Optional
2 Tbps Oil
1 tsp. each  Mustard seeds and Cumin seeds
1 tsp Chana daal
2 Green chilies (slit lengthwise) or use 1/2 - 1 tsp red chili powder
Few curry leaves
Hefty pinch Asafetida
Salt to taste
1 tsp Sugar ( brown or white) 
Grated coconut to garnish ( fresh or frozen)


Heat oil and add the chana daal and mustard seeds, let the daal brown and the mustard seeds pop. Add Jeera and let it sizzle.
Add the asafetida, slit green chilies curry leaves and give it a stir.
Add onions - if using and stir fry for 10 seconds.
Add in the cut beans and mix thoroughly.
Sprinkle the salt, mix and now spoon in about 2-3 tbsp of water, mix, cover and cook till almost done.
When the beans are almost done- but not quite, add in the sugar and cover and cook for  a couple of minutes or until tender.
Garnish with shredded coconut and serve! How simple is that! 


* Notes: The onion is optional. I add it when I am a tad low on french beans- just to increase the volume. The vegetable tastes great with or without the onion.


Wishing you all a very Happy Thanksgiving!  Happy shopping to those who are into the door buster thing, we will snore our heads off and head out once Mr. Sun is out! 
Till next time and till I get my internet connection folks! AC@H signing out from the hotel and will see you in a few! 

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