Crab cakes

Eternal favourite for sea-food lovers and so easy to make. I use Panko bread crumbs instead of regular bread crumbs. Personal choice.

1lb of crab meat
1/2 cup mayonnaise
1 large egg beaten
1 TBS Dijon mustard
1 tsp hot sauce (any hot sauce will do)
1 cup Panko bread crumbs

Canola oil for frying

In a large bowl, beat the egg. Add the mayonnaise, mustard and hot sauce and blend. Add the crab meat and mix lightly. Add the bread crumbs and fold in.
Heat oil in a pan, form the crab cakes (about 3 TBS mi in each). Fry till golden on both sides on a medium flame.

Serve with lemon wedges.

Marinara Sauce

Straight up simple marinara sauce - you can always put your own spin on it. But this is a good base to build upon. And it's tasty just as it is.


1 can whole peeled tomatoes
1 large yellow onion chopped
1 TBS garlic chopped
4 TBS olive oil
1 tsp dried oregano
1/2 tsp dried thyme
salt
pepper
2 TBS fresh basil leaves chopped

Heat the oil and add the onion and garlic. Saute till the onions are nicely browned, almost 10 - 12 minutes. Add the dried herbs and fry for couple of minutes. Add the canned tomatoes, straight from the can, and use a potato masher to break up the tomatoes in the pan itself. this way you won't lose any juices.
Bring to a boil. Use an immersion blender to break down the sauce, you don't have to make it perfectly smooth. But don't keep it too chunky, or it will not cling to the pasta.

Finish the sauce with half cup of pasta water (water that you boiled the pasta in). Sprinkle the chopped basil leaves on top. Ladle the sauce out in a saucepan, add the pasta to it, it should be cooked a little less than al-dente. The pasta will continue to cook in the sauce and be perfectly al-dente by the time it hits the plate.

Carrot Soup

We so love our soups in winter. The stores are full of lovely squashes and root vegetables and they make lovely soups.
This carrot soup has a hint of ginger to give it a kick.


3 TBS butter
2 lbs carrots sliced
1 large yellow onion chopped
1 TBS grated or chopped fresh ginger
1 TBS ginger juice
6 cups stock
salt
pepper
1 cup heavy cream
juice of half a lemon

Melt the butter and saute the onions till translucent. Saute the carrots and ginger for 5-6 minutes. Add the stock (you can use chicken stock or vegetable stock) and bring to a boil. Cover and let simmer till the carrot is soft. Blend the vegetables with an immersion blender till smooth.
Season with salt and pepper. Add the ginger juice. ( just grate ginger and squeeze out the juice) and the heavy cream.
Finish with the lemon juice.

Serve garnished with cilantro leaves or serve with a dollop of sour cream.

Cabbage Rolls

These are a take off on Hungarian Cabbage Rolls. There is some prep time involved and long cooking time - so be prepared. Also - be prepared to air out your kitchen after.

1 large head of cabbage

Cut off the bottom core and discard the outer tough leaves. Separate the other leaves and steam them for about 15 minutes till tender. Drain and keep aside. Cut the core into 6 wedges.

1 lb of ground pork
1 lb of ground beef
1 TBS smoked paprika
1/2 tsp chili flakes
1/2 cup grated onion
1 TBS grated garlic
1 cup cooked rice
2 tsp salt
2 tsp fennel seeds
1 tsp black pepper
1 tsp coriander seeds
2 TBS red wine vinegar
16-20 oz tomato juice

Grind the fennel seeds, pepper and coriander. In a large bowl mix the meats, salt, ground spices, paprika, onion, garlic, chili flakes and vinegar.
 Fry a little bit of the meat mixture in a pan and taste to ensure the seasonings are right. Adjust if needed.

To assemble -

Place each leaf on a flat surface. place about 2 TBS of the meat mixture on the leaf and roll them up, tucking in the ends.
Place each on a large casserole dish. Place the cabbage wedges in the dish in between the rolls. Pour the tomato juice over it- the liquid should come up 1/2 to 3/4 each roll.

Cover and cook in a 350 C oven for about 3 1/2 hours.

Serve with  cucumber-yogurt-sauce-with-dill.

Cucumber Yogurt sauce - Indian style Raita

The Raita - you find it in almost every Indian restaurant - usually it's so bland and watery - it's gotten a bad name- and rightly so.

It's base is yogurt, you can add various salad vegetables to it - and that's what it's called then.
Cucumber raita, tomato raita, onion raita and so on.

It has a Maharashtrian cousin- called the Koshimbir - more on that in a separate post :)

2 cups of yogurt
1 hothouse cucumber (seedless)
2 green chillies
2 TBS cilantro (leaves only)
1 tsp salt
1 TBS mint leaves

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber or dice it really fine, toss it with 1/2 tsp salt and place in a sieve to drain. Squeeze out as much water as you can from the cucumber before adding to the yogurt.

Mix the thickened yogurt with the chopped green chillies, chopped cilantro leaves, salt and chopped mint leaves. Add the cucumber and fold in. 

Serve immediately as accompaniment to any Indian meal.

Variations

Tomato Raita.

Use diced, de-seeded tomatoes in place of or in addition to cucumbers.

Onion Raita.

Use diced red onion instead of cucumbers.

Tomato Onion Raita

Use diced, de-seeded tomatoes and diced red onion and drop the cucumbers. 

Cucumber yogurt sauce - with Dill

I think every country in the world has some version of the cucumber yogurt sauce- and all of them are yummy. I serve this one with meat loaf or as I found out recently, it's excellent with cabbage rolls.

1/2 cup sour cream
2 cups seedless cucumbers sliced thin
4 TBS chopped dill
1 tsp salt
1/2 tsp pepper
2 TBS red wine or white wine vinegar


Peel and slice the cucumbers. They need to be sliced thin- using a mandolin might be best.
Mix everything together and serve right away.
If making ahead, cover with plastic wrap and refrigerate so you don't end up with a watery sauce.

Cucumber yogurt sauce - tzatziki style

I call this sauce a take on the tzatziki. I am sure it's done in many different ways and the purist might not agree. But this works for my family and so ....


8 oz container of sour cream ( you can do yogurt if you like)
3 cloves of garlic
1 english cucumber (seedless)
1 tsp salt
1/2 tsp pepper
1 TBS white wine vinegar
1 TBS really good olive oil
1 TBS parsley (finely chopped)
1TBS mint leaves (finely chopped)

Grate the cucumber and let sit in a strainer to drip. About an hour or so is enough to get rid of most of the water in there.
Grate the garlic or just use a garlic press.
Mix everything together, serve with lamb or roast potatoes or rather any roast meat :)
If not using right away, cover with plastic wrap and let sit in the fridge. If you keep it at room temperature, the sauce will get watery.

Meatballs....and Spaghetti

Who doesn't love spaghetti and meatballs? By special request - here is the recipe for meatballs.

I know it's easier to use dried breadcrumbs- I admit I have done that myself- just used them out of a can even (gasp) - but the best meatballs are made with fresh breadcrumbs. Just run a few slices in your food processor and use them. That said- if you don't have them - don't run to the store just to buy bread to make breadcrumbs!


I always use 2 different meats - usually pork and turkey to make my meatballs. Feel free to use whatever ground meat you like.

1 lb of ground turkey
1 lb of ground pork
1 1/2 cups of fresh bread crumbs
1 TBS garlic powder
1/2 cup grated parmesan cheese
2 TBS flat leaf parsley (chopped)
2 tsp salt
1 tsp pepper
1/2 tsp chili flakes (totally optional)

regular oil for frying

Combine all the ingredients and form into loose balls. Do not squeeze them or pack them too hard. If you feel the mixture is too loose you MAY sprinkle a bit more bread crumbs - but you should not need any more. 2 lbs of meat should give you at least 15 meatballs (about 2 inches each)
Heat oil in a saute pan - this is to shallow fry the meatballs so you will need at least 1/4 inch oil in the pan. Drop the meatballs in the oil one by one and brown them on medium-low heat. Turn them very carefully. Do not crowd the pan - you want to fry them not steam them. They will be done in about 10 minutes.
I usually finish cooking them in the sauce itself. So at this point remove the meatballs from the pan and drain on a paper towel. Make your spaghetti sauce and return the meatballs to the sauce. Cover and cook on low for 25-30 minutes till the meatballs are fully cooked.




For the Sauce

1 can of crushed tomatoes (the big can)
1 medium onion chopped
3 cloves of garlic chopped
2 TBS chopped flat leaf parsley
2 TBS chopped basil leaves
1 cup of good red wine ( the kind you would drink)
2 TBS olive oil
1 tsp salt
1/2 tsp pepper

Once you are done frying the meatballs, discard the oil. In the same pan heat 2 TBS olive oil, add the onions and fry till translucent. Add the garlic and fry for a minute. Add the wine and scrape up all the stuck on bits into the wine. Cook it down for about 3-4 minutes. Add the tomatoes, salt, pepper and the herbs.
At this point you can add the meatballs and simmer for 25-30 minutes till the meatballs are fully cooked.

Cook the spaghetti as per package directions. Serve the pasta with fresh grated parmesan cheese and a sprinkling of fresh basil on top.

Feta stuffed dates - wrapped in prosciutto

This appetizer looks fancy - but it is so simple to make...
Make sure you buy the best ingredients, since there is no cooking as such, its the quality of the dates and the cheese that make this dish really sing.


20 dates (Mejdool variety) - either buy the seedless ones or just pop out the seed at home.
100 gms Feta cheese - I usually try and get the Greek Feta.
20 slices of good prosciutto

Preheat oven to 400 degrees
Crumble the cheese and carefully stuff the dates with the crumbled cheese. Do not over fill, or you will end up with busted dates.
Wrap the prosciutto slice around the date and secure with a toothpick.
Arrange the dates on a cookie sheet and bake for 5-7 minutes till the bacon starts to crinkle.

Serve warm - not hot.


** Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

Kadhai chicken - Quick fry chicken

This is like a quick Indian stir-fry chicken. Can be served with rice or bread depending on what you feel like.


2 chicken breasts (boneless - skinless) - cut into strips
2 TBS plain yogurt
1 cup yellow onion - sliced lengthwise
1/2 cup tomato - chopped
1/2 cup bell peppers - sliced
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1/4 tsp red chili powder (cayenne)
1/2 tsp garam masala powder
3/4 tsp salt
2 TBS chopped coriander leaves (cilantro)
2 -3 TBS oil


prep: marinate the sliced chicken in the yogurt for 15-20 minutes

In a saute pan, heat the oil and fry the onions for 3-4 minutes. Add the tomatoes, ginger-garlic paste, turmeric, chili powder and garam masala. Fry for 3-4 minutes - till you can smell the masala.
Add the marinated chicken - and fry for a few minutes. Add the sliced peppers and salt and cover and cook for about 10 minutes till the chicken is cooked. If required you can add a couple of tablespoons of water, but not too much- we want to keep this dry.
Check that the chicken is cooked, adjust seasoning if needed. Garnish with the chopped cilantro and serve with rice or bread.

Guacamole - Dips and Chips

I love avocados. That's it. Plain and Simple. So of course guacamole is a dish that's made very often in our house. Excellent as a dip of course, top up your tacos and fajitas and burritos with it or use it as a spread instead of mayo!

This is the basic recipe - I learnt this one from the local taco shop! Along with an awesome spicy salsa recipe- which will also appear on the blog.

How to spot a ripe avocado- this is a common refrain- the only way I know is - the avocado skin darkens as the fruit ripens. If you lightly squeeze the avocado a perfectly ripe one will gave just a bit of give. It's something that you will instinctively know when you use avocado regularly.

2 ripe avocados
1 large lemon - juiced- please get rid of the seeds
2-3 large garlic cloves - crushed through a garlic press
1 tsp salt
1 TBS cilantro leaves- finely chopped

Slice open the avocado and get rid of the seed. Scoop out the flesh and place it in a bowl. Add the lemon juice, salt and garlic and mash it all into the avocado. It need not be smooth- a bit lumpy is actually what we are looking for.
Add the cilantro leaves and fold them in.

Cover tightly with plastic wrap till you use it.

Meat Loaf

Each and every cook in the US has his/her own meatloaf recipe. Mine came from a very cook friend (thanks Jonathan). Of course you tweak it as you go along and tailor it to your taste. But Jonathan taught me how to make meatloaf! It was a mystery to me till then :)

I make mine using a combination of pork and turkey. Feel free to use whichever meat you prefer. I have used the 'measurement' of 1 tray/package- since that's how you buy it in the grocery store.

And remember- you can never make "a small meatloaf"! Its always a lot, so be prepared to freeze some of it. Meatloaf sandwiches are always a welcome lunch.


1 tray/package ground pork
1 tray/package ground turkey

1 cup finely chopped onion
2 TBS crushed garlic
1 TBS red chili flakes
1 TBS Worcestershire sauce
2 eggs
1 small can Campbells mushroom soup
1 & 1/4 TBS salt
1 TBS pepper
1 TBS dried herbs (Italian blend works very well)
3 cups bread crumbs (more if required)
tomato ketchup

Heat oven to 350 degrees. Line 2 regular loaf pans with foil.

Mix all the ingredients from pork to herbs in a large mixing bowl till well mixed. Add the bread crumbs one cup at a time and work them in. You will need 3 cups for sure. Sometimes, depending on many factors you may need more- just have some extra on hand. You should be able to form a 'loaf' with the meat mixture and it should not flop down. That's when you know you have enough bread crumbs in there.

Divide the mixture between the 2 loaf pans and top with tomato ketchup. Yes, tomato ketchup. Somehow it makes the meatloaf taste better this way. Cover the loaf pans with foil and place in the oven. Cook for 55-60 minutes. Then remove the top foil and let cook for another 20-25 minutes.
Insert a knife in the centre and check. If the knife comes out clean, the meatloaf is cooked.

Remove from the oven and cover with foil. Let the meatloaf rest for 10-15 minutes before you take it out of the pan and slice it.

Serve this with any or all of the following:
Mashed potatoes, roasted potatoes, french fries
Steamed Caulifower
Steamed vegetables
Buttered corn

Pork Stir Fry - Quick Fix dinners

We all need some simple recipes that we can whip up for a weekday dinner. This one will give you your protein and your veggies- it's easy and it's fast! Just add a side of rice and voila! you have dinner. You can substitute sliced chicken breast for the pork and use whatever vegetables you have on hand.


300 gms of sliced pork (usually loin)
1/2 cup onion - sliced
7-8 stalks of asparagus
1/2 red pepper - sliced
1/2 yellow pepper - sliced
1/2 cup mushrooms - sliced
1/2 tsp red chili flakes
2-3 cloves of garlic finely chopped or passed through the garlic press
2/3 tsp salt
1 TBS white wine vinegar or apple cider vinegar
2 TBS olive oil

Heat a saute pan, add oil and fry the garlic very lightly. Add the pork and saute till just done. Takes about 3-4 minutes. Add the vegetables, salt and chili flakes and saute for 2-3 minutes more. You do not want to overcook the vegetables. Finally add the vinegar and let it cook down.

Serve with some rice or pasta for a complete meal. i sometimes cook the rice in chicken stock just for a change.

Palak Paneer - Spinach and Cottage Cheese

This is the ubiquitous Saag-Paneer that is present in all Indian buffet's By the time you get to the dish - the paneer is all gone or it's crumbled into the saag- leaving a trail of white dust!

This is actually an extremely tasty dish if done right- and my teacher was a master at this dish. I hope I come close to her teachings.

I use baby spinach - it cooks faster and blends smoother and the colour is a bright green when cooked. I add fenugreek leaves - if you can't find fresh ones, feel free to use the frozen ones. They work just as well.


1 package baby Spinach (usually about 5 cups)
1 cup fenugreek (methi) leaves or 1/2 package frozen methi leaves
4-5 green chillies
1 cup yellow onion diced
1 cup tomato diced
1 TBS garlic paste
1 TBS ginger paste
1/2 tsp coriander-cumin powder
1 tsp salt (to taste)
4 TBS oil
1 block of Paneer - cut into cubes and sauteed till light brown.You can increase the amount of paneer used as per your liking.


In a large pot add the spinach leaves, methi leaves and green chillies. Add about a cup of water, cover and simmer. The leaves will be cooked in about 15 minutes. Take off the heat and let it cool a bit.
Blend the onions to a smooth paste using as little water as possible. Heat oil in a heavy bottomed pan and add the onions. Saute on medium heat till light brown in colour.
Blend the tomatoes, ginger paste and garlic paste till smooth. Add this paste to the browned onion paste and saute. The raw garlic smell has to disappear and you should see oil separating from the paste.
The better you cook this base - the better your final Saag will taste. So spend some time and effort on this step. This should be done on medium heat and frequent stirring is recommended.
Blend the cooked spinach and methi and add that to the onion - tomato base. Mix well. Add salt and coriander-cumin powder.
Bring to a boil and lower heat to a simmer. Add the fried paneer pieces and let simmer for a few minutes.

Garnish with a little fresh cream just before serving if desired.

Aluchi Patal Bhaji - Colocasia Leaves

Oh this vegetable can be made in so many ways. Some people (like my family) blend it all in, some like to see the leaves in the curry, some add whole peanuts and some add them crushed....But every part of Maharashtra has it's own version.
There are 2 types of colocasia leaves, the thick leaves with the dark stems which are used to make aLuwadi or patra and the thinner leaves, lighter in colour and with green stems are used to make the vegetable. Simple reason is that the thinner leaves cook down faster and the thicker variety is able to hold up to the steaming and frying for the patra.
You can add peanuts, cashew nuts, chana daal, fresh coconut pieces or even radish pieces to this vegetable. 


Here is my version.



2 bunches of the lighter green variety of leaves. Cut off the thick part of the stems and wash thoroughly. Chop coarsely.

4 cups of the chopped leaves
1 TBS tamarind pulp
2-3 green chillies
2 TBS besan (chick pea flour)
1 TBS jaggery
1 tsp salt
3/4 cup skinned raw peanuts (soaked overnight)

Put the leaves in a deep pot with 2 cups of water and the chopped green chillies. Cover and cook till tender. Depending on the tenderness of the leaves it take anything from 20 minutes to an hour. A better way is to cook them in the pressure cooker, 2 whistles and 10-12 minutes of steaming.
 Add the tamarind pulp, jaggery, salt and besan to the cooked vegetable. Run the hand blender to blend everything together till smooth.
Adjust the water and seasoning, the consistency should be like a thick daal...Bring to a boil, add the soaked peanuts and simmer for 10 minutes.

We usually serve this with 'phodnicha tel' which basically means tempered oil. The oil is flavoured with garlic.

3 TBS oil
6-7 cloves of garlic, peeled and smashed
pinch of asafoetida (hing)
1/4 tsp jeera (cumin)

Add the garlic and the oil to a pan and set on low heat. the oil should heat slowly and cook the garlic. If you add the garlic to hot oil, it browns quickly on the outside and the inside stays raw. If you try to cook it at temperature, the garlic burns. There is no worse taste than burnt garlic.
Let the garlic brown nicely on low heat, add the cumin and hing and remove from heat.

You can either add the entire oil to the curry or each person can add it to their own bowl as per taste.

Enjoy this taste of Maharashtra.