Candied Yams

Candied Yams

Yeah I know, sounds a bit odd. What are yams and why are they candied...

Yams - they are called yams but are basically sweet potatoes...that's the information I have. But hey they taste good so whatever they are called is fine by me. These have orange flesh and red skin and go all soft and gooey when cooked.

So that's all you need. Yams, butter and salt.

Wash and dry the yams. Roast them on a cookie sheet that's lined with foil or parchment paper.

350 degrees for about 90 minutes or till completely soft.

Peel off the skin, scoop the flesh into a oven proof dish. Add butter (as much as you like) and a bit of salt to cut the sweetness.

Back they go into the oven, at 350 for another 30 minutes.

That's it.

Well yeah I left out the marshmallows. You can add the marshmallows to the scooped out flesh before you pop them in the oven again and bake till the marshmallows are all melted and gooey. But I find that the yams are sweet enough without the marshmallows, so I omit them. But go ahead and add them if you have a sweet tooth.

Yummy Yams!

Thanksgiving at our place

Just recovering from the Thanksgiving indulgences. But hey this is a way to relive all the special food. The Thanksgiving menu at our place is set in stone....nothing can change, Anagha makes sure of that...she has her list and no items can be dropped! Multiple trips to the grocery store...and checking items off the master list...

The usual menu reads something like this

The star- the turkey
Stuffing
Mashed potatoes
Yams (aka sweet potatoes to some)
Green beans
Brussels sprouts
Corn
Gravy
Biscuits (pillsbury- I owe you this one)
Cranberry sauce (out of a can usually)
Pumpkin pie (not store bought)

Some optional menu items are ham, sauteed spinach...so on and so forth.

The liquid menu depends on the mood of the day....but it's a very important part of the meal.

Lets not forget our supporting cast of butter, butter and more butter! This is one of those times when you just have to put your diet on the back burner.

Still interested? I am going to put up the recipes for some of my dishes...mostly those than can be made anytime...not just on Thanksgiving.

Indian Staple - Methi Daal - Lentils with Fenugreek leaves

A good way to eat some fresh methi (fenugreek leaves). I love this dish...comfort food when eaten with rice!

1/2 cup tuvar daal (also known as arhar daal or toor daal)
1 cup (or 1 bunch) fresh methi leaves, washed and chopped
4 green chillies
1 medium tomato chopped
5-6 garlic cloves chopped fine
1 green chilli sliced
3 TBS ghee
salt, sugar, jeera, hing, mustard seeds, turmeric powder

Wash the tuvar daal and cook it along with the methi leaves in a pressure cooker with 1/2 tsp turmeric powder and 1/4 tsp hing. (Usually takes 2 whistles and 15 minutes on low). When cooked, mix properly and add salt to taste. Add about 1/2 tsp sugar and mix well.

Heat a saucepan, heat ghee and temper with jeera (cumin), mustard seeds and hing. Add the tomatoes, chili and garlic and cook till the tomatoes break down.

Add the daal - methi mixture. Add water till it's a nice thick soupy consistency. Adjust salt.Bring to a complete boil. Serve hot...

methi daal with the cauliflower.

Cauliflower bhaji

This is one of the simplest cauliflower preparations...Connie here is the recipe for you. One of the few vegetable preparations that my daughter Anagha requests!

3 cups cauliflower florets, washed and drained well. (don't want any water in there- it makes the vegetable too watery.)
3/4 cup onion finely chopped
4-5 green chillies or to taste
7-8 kadipatta leaves (curry leaves)
1/4 tsp garam masala
1/2 tsp turmeric powder
oil, salt, sugar, mustard seeds, hing.
chopped coriander leaves

Heat oil in a pot big enough to be able to saute the florets easily, they should not be crowded. When the oil is hot, temper with mustard seeds, hing and turmeric. Put in the onions, green chillies and 4-5 curry leaves. Saute till the onion is nicely browned. Then add the cauliflower florets and the remaining curry leaves. Stir well till the florets are well mixed in with the onion. Add salt to taste and a big pinch of sugar and a tablespoon of chopped coriander leaves. Cover and cook on a low flame, stirring occasionally. When the florets are tender, add the garam masala and the remaining coriander leaves.

You can add peas or potatoes to this dish as well. If adding peas simply add once the cauliflower is mixed in and adjust seasoning for the peas.
If adding potatoes, cut them about the same size as the florets and add them with the florets.

Methi daal and Cauliflower bhaji.

Vegetable Lasagna

Oh yeah this isn't an Indian recipe- but perfect for all our veggie friends. I always hear the same comment- oh we love lasagna but want a veggie version - so here is my version. Made it for a friend's daughters birthday. Hope you all enjoy it. Making lasagna is a time consuming process, and has a lot of steps. I do use shortcuts - and they work very well for me. If you would rather do everything from scratch - that's perfectly fine.

NOODLES
1 package lasagna noodles (if you buy the oven ready ones it makes matters so much easier! If not you can buy the regular ones and prep them as per directions on the package.)

SAUCE
3 bottles/tins of any tomato sauce - I usually use Hunt's sauce and then add my own seasonings etc to pump it up.
2 star anise
3-4 bay leaves
1/2 tsp fennel seeds (just lightly bruised)
1 tsp dried oregano
1 tsp dried basil
salt to taste
1 cup chopped onion
1 TBS minced garlic
1 tsp chili flakes
olive oil ( a good quality extra virgin olive oil)

Heat oil, add the onion and garlic and cook till translucent. Add the tomato sauce and star anise, bay leaves, fennel seeds and chili flakes. Cook for about 20 minutes till nice and thick. Check for seasoning. Add the oregano and basil. Bring it to a boil and done. Do not cook it too much after you add the herbs as it leaves a bitter taste. Remove the whole spices (bay leaves and star anise) and keep the sauce aside.

Sauce for the lasagna

CHEESES
3 cups shredded mozzarella  cheese
3/4 cup grated parmesan. (You can use less - but its best if you get the cheese and grate it yourself rather than buying the pre grated variety)
10-12 oz ricotta cheese.

VEGETABLES

Spinach
4-5 cups chopped fresh spinach ( I don't use the frozen kind but it's perfectly fine if you want to. Just remember to completely thaw the frozen spinach and squeeze out all the water before using it. )
1 TBS minced garlic
 olive oil

Heat about a TBS of oil, and saute the spinach and garlic together for about 5 minutes till the spinach is soft. You don't need to cook it. Drain the water and keep aside.

In a bowl mix the spinach with the ricotta cheese and keep aside.

Zucchini
2 cups of sliced zucchini (sliced about 1/2 cms thick)
2 eggplants (sliced about 1 cm thick)
olive oil
salt

keep the sliced eggplant in cold water till you fry up the batches. In a frying pan heat oil and fry up the eggplant slices in batches till browned on each side. Salt them lightly if you wish.
Fry up the zucchini slices (I just put them in together - maybe in 2 batches and toss them nicely in oil till lightly browned.)

Putting it together

Lasagna pan
olive oil
fresh basil leaves (chopped) - this is entirely optional


Lightly oil a lasagna pan, put in the first layer of noodles. Layer the mixture of spinach and ricotta. and keep building with layers of the noodles, eggplant, zucchini and the sauce. Sprinkle some mozzarella among the layers. Reserve some sauce for the topmost layer. Sprinkle the chopped basil on top. Then top it all up with mozzarella and parmesan.

Cover with foil and cook in a 350 F oven for about 45 minutes. Remove the foil and continue to cook uncovered for about 15 minutes - till the cheese on top is nicely browned. Let it rest for a few minutes and then cut up and serve.

Prawns Curry (Kolambiche Kalwan) - CKP Style

Special request for this recipe from Kenya! I promised my daughter it would not be very complicated - so here is a very simple recipe for prawns curry.

1 lb prawns - shelled, deveined
1 tsp ginger paste
1 1/2 tsp garlic paste
1/2 tsp turmeric
1 tsp chili powder
1 tsp tamarind pulp

1 tsp salt
1/4 cup chopped onion
2 cloves
tiny piece of cinnamon
1/2 cup grated coconut (blended with water) OR 1/2 cup thick coconut milk
chopped coriander
oil

Marinate the prawns with ginger paste, garlic paste, salt, chili powder, turmeric, tamarind pulp.
Heat oil, fry the chopped onion till translucent with the cloves and the cinnamon. Add the prawns, saute for a minute or 2 and add the coconut milk. Adjust seasoning. Bring to a boil just until the prawns are cooked. Garnish with chopped coriander.

Do not overcook the prawns - or you will end up with rubbery prawns. Serve hot with plain rice. 

Methi theplas

Theplas is a type of chapati/paratha/bread. Methi is a green leafy vegetable - the English name is fenugreek.
This dish originates from the state of Gujarat - but since I grew up in Bombay (Mumbai) this was a common dish. A good way to get kids to eat their greens...it's a favourite to take along on picnics etc as it stays well without refrigeration and is not messy.

2 cups methi leaves (the methi should be washed- and finely chopped)
5 large garlic cloves
5 chillies
1 tsp dhania/ jeera powder (coriander and cumin seeds powdered)
1/4 tsp owa (ajwain) coarsely pounded
1 TBS jaggery ( I usually soak it in just enough water to cover the jaggery and then use that water while making the dough- this way I ensure that there are no lumps and the sweetness is well distributed.
1 TBS salt
1/2 tsp turmeric
1/2 tsp chili powder
2 tbs warm oil
2 tbs besan (gram flour)
1/4 tsp hing (asafoetida)
11/2 cups whole wheat flour (chapati flour) - not AP flour
water to make the dough
oil to roast the theplas

Take the methi leaves in a large bowl, blend the garlic and chillies together and add to the methi leaves. Add salt, jaggery water, owa, dhania/jeera powder, hing, turmeric, chili powder and the 2 TBS warm oil and mix well. When all the spices are properly mixed in add the besan and mix well. Then add the flour and make a regular soft chapati like dough adding water as needed. Cover it and let it rest for an hour or so.This is what the dough should look like.

Roll out the theplas, like you would roll out phulkas, rather thin ones. Roast them with a little oil, on low/medium heat. Remember, you have raw garlic and methi in there and that needs to cook a bit. Here is the thepla being roasted.

Serve hot or cold- these can be stored without refrigeration for a couple of days (depending on the weather). I sometimes freeze them and then a quick zap in the microwave brings them back to life. Serve with 'choonda' (a spicy and sweet raw mango preserve) or any pickle or chutney of your choice. I also like to serve them with dahi (yogurt) and peanut chutney.

Theplas all ready to eat.

Sauteed Prawns - CKP Style

Easy- fast- tasty- popular!!!

1 lb of prawns (shrimps) - peeled and deveined)
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric
3/4 tsp chili powder
1/2 tsp tamarind extract
1/2 cup finely chopped onion
chopped coriander
salt to taste
oil

Marinate the shrimp with salt, turmeric, chili powder, ginger and garlic paste and the tamarind extract for about 15-20 minutes.
In a large saute pan, heat oil, fry the onions till they start to change colour. Add the prawns and quickly saute them till done- do not overcook the shrimp or they turn into rubber. That's the reason for a large saute pan...so you have space to fry the shrimp quickly.
Garnish with lots of fresh coriander. Serve and enjoy!!

Chicken Liver Masala (curried)

My favourite way of making chicken livers and my family's favourite way of eating them. Just put this on the table with some rice and chapaties and there is total silence for the next half hour...till the curry is all gone! I use a spice blend for this dish - a slightly different kind of garam masala...but you can use whichever garam masala mix you regularly use at home.

So here goes...and this time I actually found time to take pictures of the process! The chili and garam masala quantities can be adjusted as per taste.

1 lb chicken livers (trimmed and washed)
2 large onions ( finely chop them in the food processor OR grate them)
1 TBS garlic paste
1 TBS ginger paste
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp garam masala powder
salt to taste
oil
water
chopped coriander

Heat oil, and fry the grated/finely chopped onion till pink. Add the ginger and garlic pastes and fry for another 5/6 minutes till lightly browned. See picture for reference.
Add turmeric, chili powder and garam masala and fry for a couple of minutes.
Add livers and salt and saute for a minute. Add just enough water to cover the livers. Cover and cook till livers are done. Do not overcook or they turn dry. Takes about 15-17 minutes for a lb of livers.
Garnish with chopped coriander and a pinch of garam masala. Serve with plain rice and chapaties.

chicken livers 

fry the onions, garlic and ginger paste to this colour

Add the dry spices

add livers, salt and water

All done!

Fish Curry - CKP style

This curry style can be used for most types of fish, pomfret, kingfish etc. I have also made this style curry with Rainbow trout and Halibut. These fish like Indian spices I think...I tried this with Salmon and that was a failed meal! Traditionally it is made with fresh grated coconut that is ground to a fine paste - but if you have thick coconut cream that works as well. You don't always get fresh coconut everywhere. Frozen grated coconut works too...
 Some people prefer a paste of just garlic and green chillies...I prefer ginger in there and I use more red chili powder instead of the green chili. I like the colour the red chili powder gives to the dish.

So here goes - one of the most simple fish dishes...

1 lb of cleaned fish - pomfret, kingfish, halibut etc
2 TBS garlic paste
1 1/2 TBS ginger paste
1 TBS tamarind extract
1 tsp turmeric
1 tsp red chili powder (cayenne)
salt
2 TBS grated coconut blended to a fine paste or
2 TBS frozen coconut soaked in 2 TBS hot water blended to a fine paste or
2 TBS thick coconut cream
chopped coriander
1 small garlic clove smashed
oil

Clean the fish and wash it, apply salt, turmeric, chili powder, ginger garlic paste and tamarind pulp to the fish and let marinate for about 30 minutes.

Heat oil in a pan big enough so it does not crowd the fish. Put in the smashed garlic clove to flavour the oil. Put in the marinated fish and all the masala with it. Saute this for a couple of minutes till you see the fish change colour.

Put in the blended coconut paste / coconut cream and add water to desired consistency. Let it come to a boil and sprinkle chopped coriander on top.

Serve this with steaming hot rice...enjoy!!!!!!!!

paaplet kalvan

pomfret curry

surmai kalvan

Kairiche Panhe - Raw mango drink

This drink is made in the summer months and is considered to be very helpful to slake your thirst during the intense heat of summer. This is served with Ambyachi Daal during the Chaitra Gauri Haldi Kumkum.

4 large raw mangoes*
4 TBS Jaggery (preferable yellow jaggery)
Sugar (quantity explained below)
salt
saffron
powdered cardamom

* The mangoes have to be really raw because the tartness of the raw mangoes is what gives this drink its unique taste.

Wash the raw mangoes thoroughly, they sometimes have sap on the skins. Steam the mangoes till completely soft, the skin will split that's when you know they are done. The easiest way is to cook them in a pressure cooker, 2 whistles and 15 minutes on low is the usual time.
When the mangoes are cool, scrape off all the pulp and keep aside.
Melt the jaggery in about a cup of water and keep aside.
Measure the mango pulp and by volume take 3/4 quantity of sugar (if you have one cup of pulp, take 3/4 cup of sugar).
Cover the sugar with just enough water to soak it and make a simple syrup and keep aside.
 Pass the mango pulp through a food mill or a sieve or just run a hand help blender through it.

Mix the blended pulp with the jaggery syrup and the sugar syrup. Add salt - about 1/4 tsp to bring out the flavour of the mango. Add the powdered cardamom and saffron strands.

This thick pulp can be kept in the fridge for a week or so. Just add cold water and ice according to taste and enjoy.

Ambyachi daal - gram with raw mango

 This is a dish unique to the state of Maharashtra from where I come. This is usually made during the month of April when the first raw mangoes of the season appear in the market. This is a must item when we have the Chaitra Gauri Haldi Kumkum along with Ambyache Panhe, a drink made with raw mangoes.



1 cup gram daal (split Bengal gram)
1 large raw mango
2-3 green chillies
6-7 curry leaves
1/2 tsp mustard seeds
1/4 tsp turmeric
1/4 tsp hing (asafoetida)
salt
sugar
2 TBS oil
1 TBS lime juice
chopped coriander

Wash and soak the daal for 6-8 hours, in plenty of water. I usually soak it overnight. This dish is served raw, so the daal has to be soaked thoroughly.

Peel the raw mango and grate it. Finely chop the curry leaves.

Put the soaked daal and chillies through the chopper and pulse it- we do not want a batter, just a rough chop of the soaked daal and the chillies.

In a bowl combine the chopped daal, chillies, coriander, raw mango, salt and sugar.
Heat the oil and temper with the mustard seeds, hing, turmeric and the curry leaves.
Pour the hot oil into the daal mixture. Mix well and pour the lime juice over.

Let this sit for a couple of hours before serving for the flavours to meld.

Shrimp Sabudana Paapdis

Sabudana - 250 gms
Water - 2 ltr
Shrimp - 150 gms (cleaned, deveined)
Salt - According to taste
Pepper - 1/2 tsp


Wash the sabudana and soak it for 2 hours in 4 cup water (the quantity of water should be double the quantity of sabudana).
Run the shrimp through the food processor till completely mashed. add pepper and mix well.

Take a deep pan and boil 6 cups water in it. Once the water starts to boil add soaked sabudana and salt to it. Stir it continuously so it does not stick to the bottom of the pan.

When the sabudana is cooked (it turns transparent once it is cooked.) Take the mixture off the heat and add the shrimp mixture and stir till completely mixed.

Proceed with making the papdis as usual, though its better if you make these slightly smaller than usual.

Dry them completely and store in an airtight container. These will not last as long as our regular sabudana papdis...usual shelf life is about 2 months.

Chicken Salad

Why post a recipe for chicken salad on an Indian food blog...yeah valid question. But with kitchens becoming more and more 'international' it seems quite normal! This recipe has a slight 'zing' to make it a little bit more Indian (!)

2 chicken breasts bone-in (roasted with salt, pepper and olive oil - 350 degrees for 30 minutes)
Shred them into bite size pieces when cool.

Finely chop 2 sticks of celery, 5-6 small gherkins, 1-2 tender spring onions, 1-2 small hot chillies (thai chillies work best).

Mix together the chicken, vegetable, 1 cup of mayo and 1 TBS of good mustard. Adjust seasoning (salt) as per taste.

Serve with a side of pickles- tender salad leaves- in between good bread.

Peanut Chikki (Peanut Brittle)

Posting this recipe since someone specifically asked for it...Brenda here you go.



1 cup peanuts - roasted, skinned and coarsely chopped.
1 cup sugar
3-4 teaspoons ghee
1/2 tsp cardamom powder

apply thin film of ghee on your rolling pin, wooden cutting board or your chapati rolling board. 

In a heavy bottomed pan, on a low flame-  heat ghee, add sugar and keep stirring till the sugar dissolves and just begins to change colour. Add the peanuts and cardamom powder, mix quickly and remove from heat.

Transfer the mixture to the rolling board and roll it out quickly to desired thickness. This step should be done very fast since you cannot bring back the chikki mixture to the right temperature without changing the consistency of the sugar. Cut into squares right away when it is hot. Let cool before eating.

You can use whatever dry fruits instead of peanuts--almonds, pistachios, cashews.