CurryFusion

CARROT PUDDING

2011-03-10T14:25:00.000-05:00

Carrot Pudding, also called 'Gajar Halwa' is a very popular Indian dessert, made during religious Festivals and holiday, and served at wedding parties. It is quite simple to make, and incredibly tasty. You never would have imagined that a carrot could taste this good! Your kids will be licking their bowls!

CARROT PUDDING
Serves 4-6
Ingredients:
2 lbs. fresh carrots
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 tsp. ground cardamom
4 tbsp. fresh butter
5 tbsp. powdered milk
1 cup golden raisins
1/2 cup slivered almonds or cashewnuts or pistachios

Method:
Peel and grate the carrots to prepare the mixture. In heavy bottomed saucepan, combine the evaporated milk, ground cardamom and carrots. Heat to boiling, stirring constantly.
Reduce the heat and continue stirring. Cook the carrot mixture on medium heat for approximately 30 to 45 minutes until milk is completely absorbed.
Remove from heat, and add sweetened condensed milk and butter. Stir vigorously until well blended. Return to low heat to continue cooking. Return mixture to low heat and continue cooking until carrots become very soft and dry In small bowl, combine powdered milk with a few spoons of water to make a paste.
Add milk mixture to carrot mixture in small spoonfuls. Combine slowly, then stir in raisins, and nuts.
Cover and store in refrigerator for at least 8 to 10 hours, preferably overnight before serving.

Authors Note:
This dish can be served hot or cold. Try eating both, and then decide on your preference. It tastes wonderful served hot with a scoop of vanilla Ice cream!

Vegan Vegetable Omelette or Pancake - also known as Thali Peeth

2011-03-10T14:10:00.000-05:00

This is my first post in over a year. The truth is -  Life got so busy, I just had no time!! As W.H. Davies aptly quotes in 'Leisure'... "What is life - if full of care, we have no time to stand and stare....?!"  More and more I got to thinking about that poem - and more and more I started longing for the luxury of just being able to hibernate ( it was winter after all) at home doing nothing and finally....I have two whole weeks before I start up with my new job!  This opportunity arose quite suddenly - as some opportunities are known to do.... and now I have ....TIME!

So I am grabbing it! Lord knows how long it may be before I am able to post my next recipe :0)


Thalipeeth is a savory mildly spiced nutritious multi-grain pancake popular in Western India. It is made in Maharashtra and is a simple staple food of the region. The dough is made from a special flour consisting of chickpea flour, millet flour, coriander seeds, cumin seeds, whole wheat flour and rice flour. Onion, green chillies, cilantro, brown sugar, other vegetables are added to make this pancake more nutritious, and a whole meal. When you spread the pancake out, it looks just like an omelette, so we call it Vegetarian Omelette at home. It is also naturally vegan.  


It is usually served with white home made butter (a type of whey) and is very popular amongst local 
Maharashtrians.  It may also be served with thick ghee - a kind of delicious clarified butter, local chutneys, 
and sometimes even with thick Greek-like yogurt. The recipe is so quick and easy to whip up, it is really useful to serve as a quick snack to unexpected guests ( try making mini ones) or as an after school snack for kids.

I like to add vegetables like grated carrots,cauliflower, broccoli, celery, spinach or cabbage - anything I can find in my fridge or freezer to increase nutritional content and make the meal more substantial in case of lunch or dinner. 
In the recipe below - I have used the basic ingredients for this pancake and used flours readily available here in the USA.

Quick mildly spiced Vegan Omlette - Pancake

Ingredients:

1/2 cup chickpea flour

1/2 cup all purpose flour (optional)
1/2 cup whole-wheat flour
2 tbsp fine semolina (cream of wheat)
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
2 tbsp minced onion
4-5 green chillies, minced OR 1-2 tsp red chilli powder
1 small chopped tomato
2 tbsp cilantro, minced
salt to taste
vegetable oil or spray for cooking

Method:
Mix all the ingredients (except oil) together to make a thick batter.
Heat 1 tsp oil in a non-stick pan or use cooking spray to coat the pan and gently add a spoonful on to the pan, the size will depend on the size of the pancake you want to make. Spread the batter out evenly to create a round shaped pancake. Cook till browned and crispy and then carefully use a large spatula to turn over to cook the other side. Cook till crispy on both sides.
I love to serve thalipeeth with green coconut chutney (I have posted an earlier recipe for this on my blog) and either some plain yogurt or a dollop of butter, but you can serve this wonderful pancake with any dip you like.

Serve hot.

Seekh Kebabs

2010-06-13T16:35:00.001-04:00

OMG!! Its not even Summer yet and the heat is incredible here in the DC Area. It reminds me of hot Indian Summers complete with the humidity et al.... wonder what Summer will be like at this rate? It's been a while since I posted a recipe here... mainly because we have been entertaining so much lately. We sure are making the most of this lovely weather! We are out on the deck almost every day.
Last week we made Chicken Seekh Kabobs and they were so incredibly good that I just had to post the recipe here this week. Tell me - don't they look delicious? They sure tasted wonderful!

The Seekh kabab, was introduced to India by the Mughals, and was originally prepared from ground beef on skewers and cooked on a charcoal fire. But later influences and innovations led to the use of Ground lamb, which was preferred for its soft texture. (These days even ground chicken is used as I have done below) Besides, Hindus do not eat Beef. The immense popularity of this kabab led to further refinements and improvements. The British Rule made sure that the Kebob was exported to England and now it has gained popularity world wide.

SEEKH KEBABS

INGREDIENTS:
1 kilogram Minced Beef, Chicken or Lamb (Keema)
1 medium Onion ground to a paste)
1 more medium Onion (chopped)
4 Green Chillies
1 tsp. Red Chilli Powder
1 bunch of Fresh Cilantro Leaves (chopped)
8 Cardamom Pods
1 tsp. Black Pepper (freshly ground)
1 tsp. Curry Powder or Garam Masala Powder
4 tbsp. Chick Pea Flour or whole wheat flour
1 Egg
2 tbsp. Milk Powder
Salt (to taste)
Cooking Oil or butter

METHOD:

In a bowl combine ground meat with all ingredients except for the oil and mix well. Knead well for about minutes. Make sure the ingredients are well mixed. Set aside in the refrigerator for 2 hours.
Knead once again. Take a small portion of the mixture in your hands and assemble on a barbecue skewer ( the meat should stick well onto the skewer and be approx 1 - 1/2 inch in diameter. Make sure you pack the meat tightly. It may take a little practise at first. Lay on a barbeque rack and baste with oil/butter. Roast for approx 10 minutes, turning sides, until the kebabs are cooked to an internal heat of 165 degrees.
Squeeze fresh lemon juice over the kebabs before serving. Serve Kebabs immediately with Green Cilantro Chutney or Ketchup.

Authors Notes:
These kebabs are delicious in a wrap or pita, served as a sandwich with lettuce, tomato, green chutney or mayonnaise.

SPICY SHRIMP CURRY

2010-04-04T13:27:00.000-04:00

SPICY SHRIMP CURRY

I have touched the subject of curry before - in my earlier post on chicken curry. Here is another type of curry with seafood. Curries differ greatly in their taste and content, not only between countries but also within countries. For example, the curries of India are different than those of Malaysia and Indonesia .In India the curry cuisine in the north is not the same as that in southern India . In addition there is the matter of the Chef - No two cooks make identical recipes. Every good cook has his or her own special style and adds that individual touch to a meal.

In simple terms - a curry is a spicy recipe but the way the types of spices and herbs are used differs considerably from cook to cook, family to family, culture to culture and country to country. Not all curries are hot and spicy. In fact there are far more more mild curry recipes than hot ones and these are designed to give a cleverly balanced blend of the various spices and herbs used, some of which have delicate and highly sophisticated tastes.

Increase the amount of Chilli powder and/or chilles - and you can increase the amount of heat! Add yoghurt, Coconut milk, lemon juice or tomatoes - and you can reduce the amount of heat. The recipe below uses lemon juice (or tamarind paste if you can find it in a local indian store) to temper the heat. The spices add a delicate flavor to the shrimp that will have you licking your lips and asking for more!

SPICY SHRIMP CURRY:

INGREDIENTS:
1 large or 2 medium onions, finely chopped
2-3 tbsp canola oil
4-6 cloves of garlic, crushed

1 tsp chilli powder

1 tsp turmeric

1 tbsp curry powder

3-4 green/red chiles (sliced)- or to taste

4-6 Curry Leaves

1-2 tsp tamarind paste or 1 finely chopped tomato

1 tbsp fresh mint (or 1 tsp mint sauce)
1 tbsp brown sugar
25 medium sized fresh or frozen shrimp (prawns)
1 large bunch of fresh coriander - to garnish

METHOD:

Heat the oil in a wok or pan and fry the onions till soft and golden. Add the Garlic, chilli powder, turmeric and curry powder; Add the chillis, tamarind, mint, sugar and salt to taste. Add the peeled and cleaned shrimp and fry for a minute or two. Add some water and simmer for about 5 mins - Do not overcook!

Garnish with lemon and coriander leaves .Serve hot over cooked rice/ pasta or with rotis/bread.

AUTHOR'S NOTE:

If you find that you do not have either lemon juice or tamarind to make this dish - try substituting 1 chopped tomatoe add after browning the onions.

Chicken Kebabs

2010-03-21T19:37:00.000-04:00

The Kebab or Kabab is a wide variety of meat dishes originating in southwest and south Asia, and now found worldwide. In English, kebab with generally refers more specifically to shish kebab served wrapped in bread with a salad and a dressing. But in southwest and south Asia, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef goat, chicken, pork, seafood, or vegetarian foods like tofu or paneer ( a type of Indian cottage cheese) Like other ethnic foods brought by immigrants and travellers , the kebab has become part of everyday cuisine in multicultural countries around the globe.
The origin of kebab may lie in the short supply of cooking fuel in the Middle East, which made the cooking of large foods difficult, while urban economies made it easy to obtain small cuts of meat at a butcher's shop.The phrase is essentially Persian in origin and Arabic tradition has it that the dish was invented by medieval soldiers who used their swords to grill meat over open-field fires.
The version I am showing here, is the Kathi or Chicken Tikka Kebab. Cooked in a tandoor ( a large clay oven) Kathi kebab is one of the most famous tandoori dishes, besides Tandoori Chicken ( which I will illustrate in another recipe) which has made tandoori cuisine famous worldwide. Made with beef, chicken or lamb meat, it is mostly prepared with a mix of spices, and cooked in a tandoor with skewers. The radiant heat from the tandoor slowly cooks the meat and due to the lack of direct heat from the fire, the juices remain inside while adding flavour, keeping the meat's moisture intact. It is usually served with rice, or a variety of Indian breads, along with onions and mint/cilantro sauce. Since I do not own a tandoor, I cooked mine on a gas grill with wonderful results. I have also tried the charcoal grill, which adds wonderful flavor, but is time consuming. In a pinch, you can bake them in an oven too.

CHICKEN KEBABS

INGREDIENTS:
Serves 2-4
1 lb. boneless chicken cut into 1.5 inch cubes
2 tsp ginger-garlic paste
2 tsp cumin powder
1 tsp roasted cumin powder
1/4 tsp black pepper powder
1/2 cup curd
1 tsp red chilli powder
1 tsp. curry powder or garam masala
Salt to taste
2 tbsp canola or vegetable oil
6 black pepper - ground
5 green cardamom,coarsely ground
Juice of 2 limes

METHOD:
Mix ginger and garlic paste, 1 tbsp oil, 1 tbsp lime juice and all of the spices in yogurt and marinate the meat for at least 2 hours to overnight.
Baste the the meat with some oil and arrange the pieces on skewers.
Roast, grill on a charcoal or gas grill until cooked through, or bake for 15-25 minutes, turning from time to time.
Now squeeze some lime juice and serve hot with sliced onion ( raw or grilled) green cilantro chutney and buttered basmati rice.

AUTHORS NOTE:

If you are using wooden skewers, make sure that you soak them for at least an hour before grilling to prevent them from catching fire. Try rolling in wraps, using pita bread or tortillas - add some lettuce, tomato slices and mayo ( or any sauce of your choice) and you can have a wonderful lunch with the leftovers!

Spinach Soup ( Daal)

2010-03-13T18:16:00.003-05:00

This Spinach Daal is a Classic Indian recipe, a staple in most Indian house holds for centuries. I have added spinach - also called Palak in India, to this daal, but this soup tastes great even without the spinach. ." Daal" means "boiled lentils". This recipe combines lentils and spring spinach to make a simple, delicious dish that may be served with rice or bread. If you can't get hold of fresh spinach, frozen can be used as well.
The recipe includes garlic, ginger, and turmeric which have been shown to contain cancer-fighting substances. Lentils are full of protien, and so this easy-to-make, delicious dish is a super health-booster, too. What a great combination: healthy, full of protein and fabulous flavors, and it also happens to be vegan!

SPINACH SOUP ( DAAL)
Serves 4-6

INGREDIENTS:
1 cup white urid or urad daal (Ivory letils) - or any other lentil of your choice, picked over and rinsed
6 cups water, plus more if needed
1/2 pound spinach, washed and finely chopped (preferably fresh, but frozen can work)
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
2 medium green chilli peppers, minced
2 tomatoes, chopped (optional)
1/2 teaspoon salt
2 tablespoons butter or canola oil
1/2 teaspoon cumin seeds
1 tsp mustard seeds
1fresh or dry red chilli
2-3 cloves of garlic, sliced (optional)
a pinch of asafetida ;
more salt to taste
juice of 1/2 a lemon
1/4 cup cilantro, chopped

METHOD

In a large pot over medium - high heat combine the lentils and water. Bring to a boil, then add ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes, if using. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. Use an immersion blender to make a smooth consistency. Add spinach, and simmer for another 10 minutes. Stir in the salt.
In a separate pan, heat the butter or oil, mustard and cumin and fry until the cumin seeds start to pop. Now add garlic, and remaining green chilis, red chili (and asafetida if you're using it) and fry for another 1 minute, till golden. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro.
Eat as a soup, or serve with rice or roti.

AUTHORS NOTE:
This Delicious daal is extremely healthy and nutritious. Try substituting the spinach with a big bunch of dill, or 1/2 lb kale, or mustard leaves - for a variation. Substitute the garlic with a quarter chopped onion or use both.

Spiced Chai - The Veritable 'cuppa tea'

2010-02-06T13:23:00.000-05:00

Chai is simply the generic word for tea in Hindi and many other languages around the world, and was adopted into British slang as "cha" or "char". Although coffee is a more popular beverage in South India, Chai is ubiquitous throughout South Asia, where street vendors called "chai wallahs" can be found on almost every street.
The traditional chai-brewing process boils or simmers the tea leaves over sustained heat, instead of steeping them in preheated water as it cools down.
The simplest traditional method of preparing 'spiced chai' or 'masala chai' is to actively simmer or boil a mixture of milk and water with loose leaf tea, sweeteners, and whole spices. Indian markets all over the world sell various brands of "chai masala," for this purpose, though many households blend their own. The solid tea and spice residues are strained off from the chai before serving.
The method may vary according to taste or local custom: for example, some households may combine all of the ingredients together at the start, bring the mixture to a boil, then immediately strain and serve; others may leave the mixture simmering for a longer amount of time, or begin by bringing the tea leaves to a boil and only add the spices toward the end (or vice-versa). There is no fixed recipe for masala chai and many families have their own versions of the tea. The tea leaves steep in the hot water long enough to extract intense flavor. Because of the large range of possible variations, masala chai can be considered a class of tea rather than a specific kind. However, all masala chai has the following four basic components: Tea, Milk, Sweetener and spices
Here is my favorite recipe for Masala Chai. Try it out and tell me what you think!

HOT SPICED TEA
Serves 2

Ingredients:
2 tsp black tea leaves or dust.
2 cups water
1/2 cup milk
1 inch fresh ginger, crushed or 1/2 tsp ginger powder
1/4 tsp cardomom powder
1/4 tsp black pepper powder
1/4 tsp cinnamon powder
1/4 tsp fennel powder
Sugar or sweetener to taste

Method:
In a saucepan, add water and all the spices and bring to a boil. Lower the heat to medium, add the tea leaves and simmer for a few minutes. Add milk, and bring to a boil. As soon as it boils,turn off the heat, and cover the saucepan for 2 minutes. Pour the tea through a strainer, into 2 cups. If the tea looks too strong, add a little milk, until it is a creamy red/brown color. Add sweetener, stir and enjoy!

Authors note:
I like to use fresh ginger and freshly ground spices in my tea, for best flavor, however ready ground spices can be used. Ready Chai masala is conveniently available in Indian Stores. For a simpler variation, try using just the ginger ( omit all the other spices). Hot Ginger tea is soooo good to drink during these cold winter months and is great for a cough and cold.

Potatoes with Fenugreek

2010-01-31T12:17:00.002-05:00

Also called Aaloo Methi, This poular Indian dish is is so tasty that you will find it difficult to stop eating once you start! I guarantee that it will be a hit dish to serve at a dinner party. You would think that this dish would be really bitter, but it is not bitter at all. The spices offset the flavor beautifully.Fenugreek is used both as a herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in Indian cooking. This dish can be made dry or served slightly mashed. Both versions are shown. Serve this dish with hot naans or rotis - and experience the flavor!

POTATOES WITH FENUGREEK

Serves 4

1 1/2 cup fresh or frozen fenugreek leaves (cleaned, washed and finely chopped)
2-3 Potatoes medium peeled and cut into cubes, or mashed for a softer texture.

1 onion,chopped
1 medium tomato,chopped

1-2 flakes of garlic,crushed

1 inch ginger, crushed.

Salt To Taste
1/4 tsp turmeric powder
1/2 tsp cumin seeds

2 green chillis

2 whole dry red chillis cut into pieces(optional)
2-3 tbsp vegetable oil

Shown above is the dry version - using chopped boiled potatoes.

Method:

Heat the oil, add onion, crushed garlic, crushed ginger and fry until brown. Add cumin seeds,green chillis and dry red chillis.

When cumin seeds sputter and chillis turn slightly brown add turmeric, chilli powder and chopped tomato. Sauté for a few minutes

Now add potatoes and salt, and mix well. Cover and cook till potatoes are half done on a medium flame- add a little water if necessary.

Add fenugreek leaves and cook on a medium flame till done and till water is fully absorbed.

Serve the aloo methi hot with chapatis or naans.

Author's Note:

It is easier to use frozen fenugreek leaves- available in any Indian Store. They are already cleaned and chopped. Adjust the chillis to make this dish as hot/mild as you like. If you don't have any fresh or dry chillis, try using chilli powder or paprika instead. This dish can be made with out the onion as well, however I find that the crunch of the onion adds to the flavor and texture of this dish.

Tandoori Chicken - Clay Oven Roasted Chicken

2010-01-24T12:16:00.004-05:00

Chicken Tandoori is a roasted Indian chicken delicacy. The chicken is marinated in yogurt and spices and seasoned with tandoori masala powder. It is moderately hot/spicy, but the heat is toned down to a mild taste if necessary. Cayenne pepper, red chili powder or usually Kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange color. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but since we all (read I) don't always have access to one - it can also be prepared on a traditional Charcoal or gas grill.

Tandoori Chicken is said to have originated with a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Northern India, before the partition of British India. While trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then to cook naans (bread). The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 900 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside.
After the partition in 1947 Gujral found himself one among many Hindu refugees fleeing the rioting in the North, soon to become Pakistan, by moving to India. He moved his restaurant to Delhi- which became the Capital of India.
The fame of Tandoori Chicken led to many derivatives like Chicken Tikka (small cubes of chicken marinated, and then roasted on a skewer) and eventually the Indian dish popularized in Britain - Chicken Tikka Masala, commonly found in menus in Indian restaurants all over the world
When I was in India, I never felt the need to make Tandoori Chicken at home, since it was so easily available all over the country. Now, here in the US, I found myself yearning for the taste of Authentic Tandoori Chicken. So began my search - and here is what I came up with after many trials and different recipes - to be closest in taste. Of course the wonderful taste of the clay oven with its glowing coals, can not be reproduced by the grill, but it comes darn near when using a good charcoal grill. In a pinch, I have used the gas grill for parties with great results too!

TANDOORI CHICKEN:

INGREDIENTS:
1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable or Olive oil, for brushing
Fresh chopped cilantro to garnish
Slices of red onion, tomato and lemon, for garnish

METHOD:
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a large, plastic or glass shallow dish - or zip-lock bag.
In a glass bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. Remove the chicken from the refrigerator at least 30 minutes before cooking.
The chicken may be grilled on charcoal or gas or roasted in an oven. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with slices of grilled red onion, green pepper, tomato,chopped cilantro, lemon juice and cilantro chutney.

AUTHOR"S NOTE:
You can easily grill Tandoori chicken on a gas grill. You will find that gas cooks them more evenly and quicker. Left over tandoori chicken makes a wonderful Chicken Salad. Simply cut into cubes/strips and add low fat mayo, celery, salt, pepper and parsley flakes.(Or add your own choice of salad mix).

CREAMY FALOODA MILK SHAKE

2009-12-01T11:54:00.017-05:00

Falooda or Faluda can be called the equivalent of the term 'Sundae' and is a popular everage in South Asia made primarily by mixing rose syrup with vermicelli and tapioca seeds along with either milk or water. Falooda is an adaptation of the Middle Eastern dessert 'Faloodeh' and was brought to the Indian subcontinent during the Mughal Empire rule. Basil seeds, tutti frutti, sugar, and ice cream may be added. The rose syrup may be substituted with another flavored base to produce kesar (saffron), mango, chocolate, and fig Falooda.

Falooda is a summer drink throughout India, Pakistan, SriLanka, Iran, Iraq, Bangladesh and Middle Eastern countries and is readily available in hotels and on Beach stalls. A variant is falooda kulfi, where falooda and kulfi- a special kind of Ice cream - are served together with a syrup. Falooda is very similar to the Thai drink Nam Manglak, which is made from basil seeds mixed with sugar, water, and rose water. It is also easily available in Indian Restaurants world wide.

Growing up I remember it as a dessert treat, and I cannot recall a single person who does not like at least one version of it.

FALOODA
Serves 2

Ingredients:

Whole Milk or Low Fat Milk - 2 cups
Basil Seeds – 1/2 - 1 tsp
Vanilla Ice Cream – 1/2 cup
Vermicelli – handful
Rose or Saffron Syrup – 5 tbsp (Saffron Syrup recipe below)
Sugar – 1 1/2 tbsp or to taste
Cardamom Powder - 1 pinch
Pistachios – 1 tsp (coarsely ground), to garnish
Strawberry Jello - Readymade, or Homemade
Vanilla Ice Cream or Indian Kulfi- 2 1/2 scoops, for serving

Method:
Soak the basil seeds in water for 30 mins - 2 hours. Boil 2 cups of water and add vermicelli - boil for 3 minutes. Heat the milk and bring to a slow boil. Add cardamom powder, sugar and rose syrup to the milk and mix well. Strain the vermicelli and add it to the milk. Cool to room temperature, and place in the refrigerator for a few hours. Strain the basil seeds and add to the chilled milk mixture. Now add 1/2 scoop of Vanilla Ice Cream or Malai Kulfi and dissolve it in the milk.
In a couple of tall glasses, add 1 scoop of vanilla ice cream or Kulfi and then pour the chilled milk mixture over it. Insert a long spoon and garnish with the coarsely ground pistachios and serve immediately.

Authors Note:
Rose Syrup is easily available in many Indian Stores(try the Ruh Afzah brand), but Saffron syrup is easily made at home, and is really tasty. Vermicelli and Basil Seeds are readily available in any Store. Kulfi can be made at home, and I will cover this in another Recipe, but it is also easily available in Indian Stores. Kulfi comes in a variety of flavors - Malai or Cream, Rose, Tutti Fruiti, Kesar(Safron) or Pistachio - just take your pick.

Saffron Syrup - Steep a pinch of saffron in some hot water, then simmer it in a pot with equal parts saffron water and sugar until it thickens into a simple syrup. Strain and discard the saffron, then chill the syrup. This will keep for a very long time in the fridge.

Curry Powder 101

2009-11-29T13:27:00.004-05:00

Curry Powder - Every store has it, everyone has heard of it, but what is it? Amazingly, some say it is a Western creation!
Used for centuries in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chilis, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). Commercial curry powder--which bears little resemblance to the freshly ground blends of India--comes in two basic styles: standard, and the hotter of the two, "Madras" curry powder.

My mother always kept a spice tin handy, with most used common spices stored together. She gave me and my sisters a similar tin when we got married, and I find that it is so useful! When I add spices to my recipes - all I need to do is just grab one tin. Easy Peasy!

The most popular dish, which uses this spice, not only as an ingredient but in the name too - is 'Chicken curry'. A common delicacy in South Asia, East Asia, as well as in the UK and India - A typical Chicken Curry consists of chicken in an onion and tomato based sauce, flavored with ginger, garlic, chillis and a variety of spices, often including cumin, cinnamon, cardamom and cloves. Chicken curry is sometimes made with a pre-made curry powder which is easily available in Indian Stores and most Grocery Stores. This simplifies the cooking considerably. I use these pre-made powders quite often. Yogurt or coconut milk can be added to both thicken the sauce and combat the spiciness.
In some places the terms Chicken Curry and Curry Chicken are interchangeable. However, in some regions there is a difference between the two terms, even though both dishes include curry and chicken. This difference of naming is purely local.

CHICKEN CURRY:
Ingredients:
3 tablespoons canola or vegetable oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1/2 teaspoon ground cinnamon
1/2 tsp ground cardamom
1 teaspoon paprika or chilli powder
black pepper powder
2 bay leaves
1/2 teaspoon grated fresh ginger
1 large potato, cubed (optional)
salt to taste
2 skinless, boneless chicken breast halves cut into bite-size pieces
1 large tomato, chopped or1 tablespoon tomato paste
1 cup plain yogurt (optional)
1/2 lemon, juiced
Fresh chopped cilantro (optional)

Method:
Heat oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, ginger, tomatoes or tomato paste, bay leaves, and saute for a few minutes. Add potato cubes, curry powder, cinnamon, cardamom, pepper powder, paprika or chilli powder and salt. Continue stirring for 2 minutes. Add chicken pieces and yogurt if using. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes until both chicken and potatoes are done. Remove bay leaves, stir in lemon juice and garnish with cilantro.

Author's note:
Don't stress if you don't have one or more of these spices in your pantry. Chicken curry will taste wonderful even if you skip say, the cinnamon, or the cardamom powder. However, be sure to add an extra tsp. of curry powder to make up for this. Chicken curry is traditionally eaten with rice or rotis, but tastes wonderful with any plain bread, or on pasta too.

Simple Turmeric Chicken

2009-09-20T14:20:00.012-04:00

Nearly all the world's turmeric is produced in India, and 80% of this is consumed in India. Quite obviously, we may deduce that Turmeric is rather uniquely Indian, as perhaps no other foodstuff may be.

India is said to have a very low incidence of Alzheimers Disease, and Turmeric consumption is considered to be one of the reasons. Turmeric is a deep yellow-to-orange powder that comes from roots of plants that are of the ginger family. The roots are boiled for hours, dried for days or weeks, then powdered. Almost all Indian recipes include tumeric, and it is widely used in India.

As a child, I remember my mother giving me a large hot glass of milk with a teaspoon of turmeric and some sugar mixed into it. It helps to ease the cough. I often suffered from Asthma attacks, and this milk really soothed my throat. She also mixed turmeric powder and olive oil or cooking oil to make a thick paste, and put on our skin over wounds, bites, bruises,etc, and then covered the area with a bandage and left it on for several hours, to help heal the wound. It washes off and the yellow color disappears quickly.

Tumeric can be found in American supermarkets. If you get it in a bottle in the spice section of the market, however, it will cost you a few dollars. If you look for the section of spices that are in clear envelopes, it should cost under a dollar. In Indian markets, you get much more for your money, naturally.

Turmeric is truly a versatile food and nutritional supplement as well.
Turmeric is seen as an excellent natural antibiotic, while strengthenening digestion. Not only does it purify the blood, but also warms it and stimulates formation of new blood tissue.
Turmeric promotes proper metabolism in the body, correcting both excesses and deficiencies. It aids in the digestion of protein. It is tonic to the skin, for which purpose it can be taken internally as a milk decoction.
It is antiarthritic and acts as a natural anti-bacterial. Turmeric may be added to high-protein food to assist digestion and prevent the formation of gas.

With all these benefits, I thought I would post a recipe which calls for turmeric as a main ingredient. This recipe is so simple, and I was astonished at how tasty it turns out to be! It will have you licking your fingers!

SIMPLE TUMERIC CHICKEN

Ingredients:

3 tbsp soy sauce
3 tbsp olive oil

1 tsp coriander powder
1tsp black pepper powder

1 tbsp chili powder or chili flakes (optional or to taste)
3-4 large cloves freshest garlic- minced (use less if you aren't a garlic person)
1 chicken, (about 4 lb) or 8 chicken drumsticks
2 Tbsp turmeric powder
Spring oninon greens for garnish

Method:
Mix the soy sauce, olive oil, pepper, coriander powder, curry leaves and garlic in a bowl. Rinse the chicken well, dry it, and cut up into 2 breasts, 2 drumsticks, 2 thighs, 2 wings, and the back cut in half. Put the turmeric in a large plastic bag with NO holes ( or large ziploc bag), then put in the chicken, twist the bag closed but leave lots of air in it, and shake the chicken to coat it with turmeric. Do this over the sink, in case turmeric spills. Remove from bag, and roll the chicken in the soy sauce/olive oil mixture.
Bake at 350 degrees F for 55 - 60 minutes, turning chicken once, and basting with left over mixture every 15 minutes, until the chicken is cooked through. Serve hot, garnished with spring onion greens.

Authors Note:
Hands down, this is simply the most delicious chicken in the world. You can also do this with just chicken wings, making a very tasty hors d'oeuvre.

Naan Bread

2009-08-30T18:14:00.006-04:00

The 'Naan' is a leavened, oven-baked flatbread. It is one of the most popular varieties of South Asian breads and is particularly popular in northern India, Pakistan, Iran and Afghanistan.
Originally, naan is a generic term for various flat-breads from different parts of the world. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flat-breads are known as nan. The name stems from (New) Persian . In Burmese, flat-breads are known as nan bya. It is known to the Chinese as náng.
The most familiar and readily available varieties of "naan" in UK (and other Western countries)are the South-Asian ones. The Naan is cooked in a 'tandoor' - or clay oven, from which 'tandoori' cooking takes its name. This distinguishes it from the roti which is usually cooked on a flat or slightly concave iron griddle called a 'tava'.
Typically, the naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling. Possible seasonings in the dough include cumin and nigella seeds. Raisins and spices can be added to the bread to add to the flavour. Naan can also be covered with various toppings of meat, vegetables, and/or cheese. This version is sometimes prepared as fast food. It can also be dipped into such "soups" as 'dal' and goes well with veggies
Naan is also a popular breakfast choice, buttered and served usually with tea or coffee.

All my life, I thought that making Naans would be a difficult and tedious procedure, which couldn't be accomplished without a 'tandoor' clay oven. But recently, I came across a recipe, that explained how to make the bread in a regular oven, with no special equipment or ingredients other than active dry yeast. It seemed deceptively simple, and I sceptically set out to try it for myself. Imagine my pleasure and amazement when my endeavour yielded wonderfully soft and tasty naan bread, at the fraction of the cost, and very little effort. Warning! Your family may just crave for it every day :) .....Try it for yourself and be sure to let me know how yours turns out....

NAAN BREAD
Makes approx 6-7 naans.

Ingredients
2 cups All purpose flour
2 tsp Instant active dry yeast or 1 tsp baking powder
1 cup water OR 1 cup milk
4 tbsp yoghurt (optional)
1 tsp Oil
1 tsp Salt or to taste
1 tsp sugar
1 egg (optional)
6 cloves garlic, minced (optional)
a handful of cilantro (optional)

Method
Sieve the flour into a bowl. In a small cup, add 1 cup warm water to dry yeast, along with 1 tsp of sugar to activate the yeast, and set aside until it foams. Add oil and salt to the flour, and mix well with yeast and water. Now add a water little at a time to make a very soft dough. The dough should be slightly sticky - definitely not dry.
If the dough sticks to hand too much, then use rub a little oil on your hand and punch into dough.
To make the naans, preheat the oven to 500 degrees and set it to broil. Make six - seven balls from the dough, and with the help of a rolling pin, and some flour, roll them out into oval shapes. If you are using garlic/cilantro or some other topping, sprinkle the topping onto the naans. Change the oven setting to bake, and place the bread on a cookie sheet, and into the oven. Flip each of the naans in 2 min. When the other side is golden,(approx 45 secs)brush with butter and serve immediately.

Authors notes:
The yoghurt/milk/eggs are optional, but if used, they make richer, softer naans. I usually make do with yoghurts and skip the milk and eggs and get great results. Use your imagination and sprinkle any topping you desire - cumin, nigella seeds, parsley, onions, chilli flakes etc. This will ensure a different taste each time! If you have a pizza stone, use it instead of the cookie sheet, and your naans will puff up nicely, and become lighter.
Naan bread can be used as a pizza crust! Slather on your sauce and toppings, and it tastes wonderful and is lighter than regular pizza crust. Alternately, it makes a good wrap for sandwich. However you try it - you are going to fall for this bread!

Spicy Scrambled Eggs

2009-08-30T18:12:00.000-04:00

Some Sundays I like to prepare a quick light dinner, so that we can get to bed early for the next week. As far as possible I like to keep Sunday nights and weeknights vegetarian (I always categorize eggs as vegetarian LOL) One of the dishes made on Sundays (or even weekdays) is a spicy scrambled egg dish. Its a quick one pot dish, and can be made in a jiffy. (Except when it is made by my hubby Pramod, who will take ages to cook anything. (I swear he could manage to take an hour just to boil an egg).
This spicy scrambled egg recipe - Egg Bhurji,as it is known in India, is a dish popular in north and western India. Its preparation and appearance are similar to scrambled eggs. The difference lies in the addition of sauteed chopped onions, chilies, and optional spices. Paneer- a type of cottage cheese, may substitute for the eggs.

There are two variations of this dish, and here I have posted one of them. All you need for this easy scrambled egg dish is a few basic food staples from the fridge - I like to use a couple of eggs, and mix them with egg beaters for a healthier version:

SPICY SCRAMBLED EGGS
Serves 4

Ingredients:
8 large Eggs, beaten (or equivalent egg beaters)
2 large onions
1 large or 2 small tomatoes
3-4 chopped green thai or cayenne chillis to taste(optional)
1 tsp whole cumin
1/2 tsp turmeric powder
1-2 tbsp canola or olive oil
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
1 tsp chilli powder
a handful of chopped cilantro to garnish

Method:
In a large frying pan heat the oil and add turmeric powder, cumin powder, coriander powder and green chillis. Add the onions. Fry until just transparent. Add the tomatoes and fry some more. Add the chillis and the beaten eggs. mix well and keep scrambling until the scrambled egg mixture is dry. Turn off the heat and add chopped cilantro.

Authors note:
Serve this dish just as you would any other scrambled eggs - with or on toast, with sausages, on hash browns - or try rolling up into a wrap. Boiled potatoes cut into small cubes and added after the onions will make the eggs more filling and tastes yummy for all those potato lovers. Peas, carrots, green pepper spinach and almost any other veggies can go into the bhurji (along with the onions) and they make the bhurji taste awesome while simultaneously increasing the health meter. Just make sure that these veggies are finely chopped, so that they fuse with the dish. This is an incredibly simple, wholesome and tasty dish. It can be eaten for breakfast, lunch or dinner.

Potato Patties with Yellow pea stew

2009-08-18T14:09:00.010-04:00

Colloquially called 'Ragda patties', this dish is a popular Indian fast food or snack commonly found in Mumbai. It is usually found for sale with roadside vendors or stalls. This dish is cooked in two parts -ragda, a yellow pea stew or soup and patties - a 'pancake-like' potato cake. (The word originally refers to 'patties' heaped around a large griddle- ready to be fried before serving). Ragda is prepared by soaking dried yellow peas overnight in water to make them soft, and so easier to cook. After about 8 hours of soaking the old water is discarded. Fresh water is added and the peas are pressure cooked until the peas are soft to touch. The peas are then mixed with mashed potatoes, formed into patties and pan-fried.

Two or three of these patties are covered with the stew-like ragda as a sauce and garnished with finely chopped onions, coriander leaves, spicy chutney and sweet sauce. The yellow peas are easily found in Indian stores, however, they can easily be substituted by chickpeas or green peas, which are more readily available in the US.

POTATO CAKES WITH YELLOW PEA STEW

Ingredients:
For the patties:
3 Potatoes
1/2 tbsp cilantro finely chopped
1/2 tbsp garam masala or curry powder
1/4 tbsp ground cumin
1/4 tsp turmeric
1/4 cup bread crumbs
Oil

For the yellow pea stew:
1/2 tbsp Ginger/Garlic Paste
Dried yellow peas or canned chickpeas
2-3 tbsp canola oil
1 large Onion, finely chopped
2-3 green chillis
1/2 tbsp Garam Masala or curry powder
1/4 tbsp Turmeric powder
1/2 tbsp cumin powder
1/2 tblsp Red chili powder
Handful of chopped fresh cilantro
A few tsps of French fried onions

Method:
Boil & peel potatoes, and in a bowl, mash them well. Add ginger/garlic paste, cumin powder, coriander powder, turmeric powder and salt. Mix and knead well into a dough.
Now, add the bread crumbs and knead well. Divide the dough into balls and flatten each ball on top to make a patty. Heat oil in a large pan,and shallow fry the prepared patties in very little oil(just a few tbsps) till golden brown and crispy on both sides. Place the patties on a knapkin to drain excess oil.
For the pea stew, wash and soak yellow peas for about 6 - 8 hours (if using dried yellow peas) and cook the peas in a pressure cooker till soft. (If using canned chickpeas, then omit this step)
Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown. Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder, salt and fry for 30 seconds. Add the cooked peas, or canned chickpeas, enough water and mix well. Cover and cook on medium heat for 3-4 minutes.

To Serve:
Arrange two potato cakes-patties on a serving plate, and pour the stew onto the patties. Sprinkle with chopped raw onions, french fried onions and chopped cilantro leaves. Serve hot.

Author's Note:
Traditionally, some sev - a fried chickpea flour snack, is sprinkled on top as well, to add some crunch. However, french - fried onions are a good substitute and more easily available.

Zesty Bread Cups

2009-08-15T14:22:00.012-04:00

It's always such a difficult project to keep thinking up new, healthy and wholesome snacks to feed ravenous kids these day, especially when they are home for the holidays! My son is in his early teens - the growing stage - and has a voracious appetite. All he seems to think about is food - and wants variety to boot!
My mother adept at creating a huge assortment of foods for us when we came home from school, and during the holidays. I remember her churning out oodles of food for us at a moments notice - albeit, these snacks were not always healthy :) . Unfortunately for me, I have not inherited this wonderful ability from her - but I do keep trying. This delicious and healthy snack bread cups recipe is an adaptation from one of my favorite Chefs - Tarla Dalal, who invents wonderful vegetarian recipes.

Zesty Bread Cups
Makes about 10 cups.

Ingredients:
8 slices of whole wheat bread
3 tsp low fat butter or olive oil
1-2 cups sweetcorn. cooked
1/4 cup chopped onions or scallions
1/4 cup chopped green/red bell pepper
1-2 finely chopped green chillis (to taste)
1 cup low fat milk
1 tbsp cornflour
1-2 tsp olive oil
salt to taste
dash of paprika or chilli powder (optional)
1/4 cup grated parmesan cheese or any of your choice

Method:
Remove crust from the slices of bread, and steam then in a steamer for about 8 minutes. Roll out each slice to flatten it a bit with a rolling pin, and press gently into the cavity of a greased muffin tin, or a muffin cup. Brush each slice with melted butter or olive oil, and bake in a preheated oven at 400 deg F, for about 8-10 mins until crisp and golden brown.
In a pan, add the oil and saute the onions until golden. Add the green pepper and green chillis and saute a few minutes. Add the corn, milk, cornflour, salt and paprika & cook until the mixture thickens. Fill a little of the mixture into each toast and sprinkle with cheese. Bake at 400 deg F for 5 - 10 mins until the cheese melts.

Authors note:
This dish makes a great healthy snack, starter or hors d'oeuvre. The ingredients can easily be substituted with your own favorite cooked vegetables. This recipe is vegetarian, but chopped, cooked ham or chicken could easily be incorporated for variety!

LEMON-CILANTRO CHICKEN

2009-07-21T20:15:00.012-04:00

A friend of mine taught me how to make this mouth-watering Lemon cilantro chicken dish. She served it to me for dinner one evening, and it was so delicious that I asked her for the recipe and made it the very next weekend.

When you first bite into this Lemon Cilantro Chicken you will discover an intricate burst of flavor explosion in your mouth- so I thought the dish would consist of numerous different ingredients and be fairly time consuming to prepare. However, when she told me the method, I couldn't believe that this tasty chicken could be so simple to make! I have changed the recipe to make the dish healthier. My friend told me that she browned/fried the chicken in butter ahead of time. I tried leaving out this step, and the result was just as good, if not as rich in flavor. My family thinks that left-overs next day are even tastier!

LEMON-CILANTRO CHICKEN
Serves 4
1 whole medium sized chicken cut into medium pieces, or 8 drumsticks - cleaned and deskinned.
3-4 tbsp canola oil

1 tbsp ginger paste

1 tsp turmeric powder

1 1/2 " piece of ginger minced

4-5 green chillis (to taste)
1 cup of water or chicken stock-if needed (helps to the cook of the chicken, and add gravy)

1 tbsp Cumin Powder

1 tbsp Coriander powder
1 tbsp crushed coriander

2-3 cups of cilantro, chopped

The juice of 1-2 lemons, to taste
Salt to taste

Method:

Marinate the chicken in turmeric, ginger paste and salt for at least 2 hours. Add oil to a wok, and heat over a medium flame. Add the minced ginger, chillis, coriander powder, cumin powder and onions (if using). Fry for a few minutes. Add the marinated chicken, and fry for a few minutes, until the meat is no longer pink. Add water or stock, and cook until chicken is almost done. Add all the chopped cilantro, mix well, and cook for a few more minutes, 'till chicken is tender. Pour the juice of 1-2 freshly squeezed lemon over the dish (to taste). Serve with rice or Pasta

Authors Note:
I do skip the marinating when I am in a hurry, and it still tastes great, but marination for a couple of hours will yield a superior flavor. If you do not have time to marinate, then omit the ginger paste. I have used store bought lemon juice in this dish, with good results too. As a variation try replacing 1 cup of cilantro with chopped mint to make mint-cilantro chicken.

SPICED POTATO WEDGES

2009-07-21T19:29:00.006-04:00

Here I am back again with another potato recipe... I can't seem to keep away from those potatoes! This is a mouth watering snack or side dish and not as unhealthy as its fried counterpart. Try it and let me know how yours turns out!

SPICED POTATO WEDGES

Serves 4

Ingredients:

4 large potatoes with skin sliced into wedges

3 large garlic cloves, crushed

1/2 tbsp crushed dried chilli flakes

1 tbsp cumin powder

1 tbsp coriander powder

1/2 tsp turmeric (optional)

1 tsp freshly ground pepper

3-4 tbsp olive oil

Salt to taste

Lemon wegdes (to squeeze over the potatoes)

Method:

Parboil potato wedges in water for 8 - 10 minutes, and drain. Mix together all the spices, crushed garlic, salt, pepper, and olive oil. Now Smear the spice-oil mix over the potatoes to coat well. Place wedges on a non stick roasting pan and drizzle a few drops of olive oil over them.

roast in a preheated oven at 350 deg. for 20 mins or until crisp on the outside and well done inside.

Authors Note:

Try serving these with the regular ketchup, honeymustard, mayo etc. Or dip them in some cilantro chutney!

Spicy French Toast

2009-07-21T14:03:00.009-04:00

This spicy version of french toast is a favorite snack of mine. Sometimes I aerve it for breakfast or as a mini meal. Mom used to serve us this quick, tasty dish pretty often. It's a great snack to make for kids, when they get a snack attack after school. It's quick, easy, healthy, nutritious and most of the ingredients are easily available in the pantry. Unlike the sweet version, this french toast has a little kick to it. I wager that you will find this toast really delicious and will have a hard time stopping at one slice :).

SPICY FRENCH TOAST:
Serves 2

Ingredients:

4 slices of white or brown bread (use your favorite kind)
2-3 eggs - beaten
A splash of milk
A pinch of turmeric

A pinch of ground cumin
1/2 tsp chilli powder (use paprika for less spicy)

1 green chilli chopped (optional)

1 onion, finely chopped
salt to taste
a pinch of sugar (optional)

a few cilantro leaves

One teaspoon of oil or butter

Method:
Heat oil or butter in a frying pan on medium heat. Pour the eggs into a shallow wide bowl. Add the milk, turmeric, chopped chillis, chilli powder, cilantro, salt and sugar to the beaten eggs and wisk lightly with a fork. With a pair of tongs, take a slice of bread and soak both sides with the egg mixture making sure that every inch of the bread is covered. Transfer the slice of bread into the hot oil in the frying pan. Fry on both sides until golden brown and crispy. Cut into triangles, and serve with tomato ketchup or your favorite dip.

Authors Note:

You can easily use egg beaters in this recipe, to make it healthier - and cooking spray may be used instead of oil or butter - however, make sure that you use a non-stick frying pan if you do.

Lemon Rice

2009-07-20T20:07:00.010-04:00

This Lemon rice is a favorite in my home. My hubby loves it, and he prefers to add peanuts instead of the cashew nuts indicated below. We eat it with all kinds of curry's or even on its own with salad. But you can serve it with just about any dish. Try it with a steak or with steamed veggies. Serve alone with raita (salad in a yogurt dressing) or try serving this rice with a fajita or tacos instead of Spanish rice.
LEMON RICE:
Serves 4
Ingredients:
1 1/2 cups cooked long grain rice
2 tbsp oil
1 tsp mustard seeds
1 tsp split black gram (optional)
1" piece of ginger, chopped
1/4 tsp turmeric powder
Juice of 2 limes or 2 sprigs of lemon grass (ground to a paste)
3-5 green or red chillis
fresh cilantro
5-10 cashew nuts

Method:
Heat oil in a wok, and add split black gram (if using). When they turn nearly golden, add the mustard seeds. When they start sputtering, add the turmeric powder, ginger, green chillies and cashew nuts. fry a little and then turn off the heat. Add all the rice, and mix well. Add the lime juice and salt, then mix again. Garnish with fresh cilantro.

Authors Note:
Split black gram can be found in most any grocery store or Asian store. You do not need to add this, however, it adds a nice crunch and texture to the Lemon rice. You can add peas, broccoli, cauliflower, asparagus or your own favorite veggies to this rice, and make it a one meal deal.

SHRIMP RISOTTO

2009-07-19T19:30:00.015-04:00

My mother is a fabulous cook. She is the type of mother who believes in feeding up her family. She could never eat dinner herself until we were all home, and had finished eating. Even now, when my sisters and I are all grown and married, she still worries about whether we are all eating properly. I feel terrible when I think of all the times that my sisters and I should have been helping her in the kitchen, but thought up all kinds of excuses not to!
Most of the dishes I cook up today - mom taught me to make, but try as I may, they just don't taste as good. There was no such thing as dieting in my mom's home...mom disliked dieting - she preached portion control - which was very difficult to keep to, when confronted with the mouth watering, calorie laden dishes she placed in front of me. Unfortunately for me, I was always struggling with my weight and my more serious diet binges resulted in disapproval and arguments, which led me to sneak out of the house to skip lunch: 'cause I knew that once I sat at the table, all my good intentions would be 'gone with the aroma'... and it would completely blow my diet off track. I had great willpower in those days... these days when I have no one to oppose my dieting, I just can't keep it up... hmmm... that is probably nature's way of punishing me for giving mom all that trouble :)
Shrimp or Prawn Risotto is a particular favorite recipe of mine, and mom would make it often for me and my sister. It is called prawn pulao in India, and is usually served with salad mixed in yogurt called Raita.
It is a classic and needs no accompaniments. Just a little salad, and presto! A meal fit for a queen! And the best thing is, its quick and simple to make. A one pot dish. Try it for yourself:

SHRIMP RISOTTO
Serves 4

Ingredients:

20-15 small shrimp shelled, cleaned and de-veined.
2 cups white basmati rice
4 cups of water or chicken broth
1 large or 2 medium onions, finely chopped
1 large or 2 small tomatoes, chopped (optional)
1 cup peas (optional)

4-5 garlic flakes, chopped
1/2" piece of ginger, chopped
2-3 cloves
1 cinnamon stick
2-3 bay leaves
2-3 whole cardamoms
2-3 pepper pods
1 tsp turmeric
1 tsp garam masala
1-2 tsp chilli powder or to taste
2-3 tbsp canola oil
salt to taste
handful of cilantro and roasted cashew nuts to garnish

Method:
Soak the rice for 1/2 an hour. Marinate the shrimp with turmeric and salt and set aside in the refrigerator. In a pan add oil and heat on medium. When well heated, add the cinnamon, cardamom, cloves, pepper and bay leaves. Now add the chopped onions, ginger and garlic and fry for 10 -15 seconds. If using tomatoes, add now and fry for a few minutes. Add the turmeric, chilli and garam masala powders and fry for another 30 seconds. Add water or broth, and cook until the rice is done. fluff with a fork, and cilantro and roasted cashews to garnish if desired.

Authors Note:
You will find that a yogurt Raita is particularly tasty with this dish. Just mix together - finely chopped tomato, cucumber, carrot, beetroot and onion (or any combination of veggies that you like). Add yogurt, a little sugar, and salt to taste, then garnish with chopped cilantro. I find that this dish tastes best when it is served immediately.

Cilantro Chutney

2009-07-19T17:42:00.014-04:00

Chutney is a term for a class of spicy preparations used as an accompaniment for the main dish. Chutneys contain spices and vegetables that complement one another.
They are usually slightly wet, having a coarse to fine texture. Both fresh and pickled forms of chutneys can be made. Generally, fresh chutneys do not contain any preservatives, and are supposed to be consumed immediately, while pickled forms tend to use a little oil or vinegar as preservatives.

In the olden days, Chutneys were ground with a mortar and pestle made of stone. However,the electric blender has now replaced the stone mortar. Originating in India, chutney was imported from India to Western Europe in the 17th century. European reproductions of chutney were often called "mangoed" fruits and vegetables, due to the fact that the mango is a common fruit used to make chutney. The word chutney is derived from the Hindi word 'Chatni'. The Hindi word for "to crush" literally means "to make chutney." This signifies the process by which chutney is made; often the ingredients are crushed together with a stone.

Like jams and jellies, chutney can be chunky or smooth. In India, spicy chutney is served with many dishes and often with pancakes. meats and vegetables. Sweet chutney is a pleasant addition to bread or crackers and cheese, and can serve as a snack or small meal.
Some of the more popular ingredients for chutney, in addition to mangoes, are limes, apples, peaches, plums, apricots, tomatoes, lemons and even coconut. Additional spices may include cloves, garlic, cilantro, mustard, cinnamon, ginger, chillis, tamarind and mint. Chutney is so diverse that it can be made with only a few of these ingredients or several, to make a variety of flavors and styles.

Cilantro Chutney makes a versatile dip or spread. It can also be stuffed or spread on meat and vegetables before cooking. It is very healthy and low in calories. I like to spread it on veggie sandwiches, burgers and wraps, and use it as a dip with pancakes and rice cakes, tandoori chicken or chips. This is a truly versatile sauce and can be used in so many ways as a healthy alternative.

CILANTRO CHUTNEY
Makes about 1 cup

Ingredients:
1 bunch fresh washed green cilantro leaves
2-3 Thai or cayenne green chilies,
2-3 large garlic cloves,
1/2 inch piece of ginger, peeled
½ onion chopped (optional)
the juice of ½ a lime
a little water
salt to taste
1 tsp sugar

Method:
In a blender, blend all ingredients to a fine puree. Add a little water if required, to help the blending process - making sure not make too wet. The chutney should be puree like in consistency, not watery. Refrigerate and use immediately. The chutney tastes best fresh but will last for 3-4 days in an airtight container in the refrigerator.

Authors Note:
1 bunch of Mint leaves can be substituted for the cilantro leaves or a combination of both mint and cilantro can be used. Add more sugar or lime juice to combat the spiciness if needed. To use as a spread, the chutney should be dry in consistency (to avoid soggy sandwiches) and to use as a dip, the chutney should be like a puree - so only add water as needed.

CUMIN RICE

2009-07-16T18:02:00.013-04:00

Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. The English "cumin" derives from the French "cumin", which was borrowed indirectly from Arabic 'Kammūn' via Spanish 'comino' during the Arab rule in Spain in the 15th century.
The spice is native to Arabic-speaking Syria where cumin thrives in its hot and arid lands. Cumin seeds have been found in some ancient Syrian archaeological sites. The word found its way from Syria to neighbouring Turkey and nearby Greece most likely before it found its way to Spain. In Northern India and Nepal, cumin is known as 'jeera' or 'jira', while in Iran and Pakistan it is known as 'zeera'. Cumin is hotter to the taste, lighter in colour, and larger than caraway or the fennel seed - spices that are sometimes confused with it. The seeds come in three colors: amber, white or black. Amber is most widely available, but the black has such a complex flavor it should not be substituted for the other two. Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in garam masala powder (Also called curry powder in the US).

This recipe is fragrant and tasty. Try serving the rice with a meat curry or chickpea stew!

Cumin Rice:
Serves 2-3

Ingredients:
1 cup basmati rice (wash and drain)

pinch of turmeric (optional)
1.5 cups water
2 tbsp cumin seeds
1/2 minced or thinly sliced onion
1-2 green chillis slit (thai or jalapeno)
1 bay leaf
3 whole cloves
1/2 " whole Cinnamon stick
1 tsp canola or olive oil
8 - 10 cashew nuts
Salt to taste
A handful of Cilantro leaves
lime juice (optional)

Method:
Heat the oil in a saucepan. Add the bay leaf, cloves, cinnamon and cumin seeds, and turmeric (if using) & fry for few seconds. Stir in the onions and green chilli and saute until the onions are transparent.
Add the rice, water and salt, and mix well. After it comes to a boil, cover the saucepan with a lid and cook on low until the rice is done. Fluff the cumin rice with a fork and garnish with roasted cashews and cilantro leaves, and squeeze some lime juice over before serving.

Authors Note:

If you do not want to chew the whole spices while you eat, take them out before you serve the rice. however, keep in mind that they must be fried before the rice is added, so don't try the little muslin bag trick. Serve hot with a curry or meat stew.

Shepherds Pie

2009-07-04T16:20:00.015-04:00

Shepherd's Pie is a layered, British casserole made with ground lamb, (shepherds tended the sheep)mixed with vegetables and topped with mashed potatoes. The dish was traditionally made on Monday, with Sunday's leftover roast lamb. In America, beef is commonly used in a shepherds pie, but the British would actually call this a cottage pie. It is one of my favorite British foods, and I can fondly remember that it was served very regularly for lunch at school -when I lived in England. English schools serve their student's full formal sit-down meals (they had to be paid for but were heavily subsidized) which were so much better than the cafeteria fare available in today's American schools! I really wish my son had access to these kind of lunches today! All the children would regularly check the menu each morning to see what was going to be served for lunch. The older students served the younger ones at the table, and made sure that they ate their lunch - and it was always nice to be a server, 'cause it meant more food for you (most of the little ones didn't eat that much! LOL).

This delicious Shepherds Pie recipe is my variation of the classic British favorite. It is made with chicken and has lots of carrots, peas and red and green pepper pieces that add flavor to the ground chicken or beef. Believe me, you can leave out the vegetables if you like, and this dish will be equally delicious (serve veggies on the side). Top it with mashed potatoes and breadcrumbs and bake until browned.

SHEPHERDS PIE:
Serves 4

Ingredients:
1 1/2 lbs ground chicken
1 large onion, chopped
1 carrot, diced
1/2 cup diced green & red peppers
1/2 cup peas

1/2 cup carrots(optional)
1 medium tomato (optional)
3 hot green chillies (optional)
1 1/2 - 2 lbs potatoes (3 large)
2-3 tbsp canola oil
1 tsp ginger paste
1 tsp garlic paste
1 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp black pepper powder
1 tbsp garam masala
1 tsp chilli powder
1/2 cup chicken stock/broth or water
1/2 cup milk
1 tbsp butter
1/2 cup bread crumbs

handful of fresh cilantro to garnish (optional)
Salt to taste

Method:
Peel and quarter the potatoes and boil in salted water until tender.
While the potatoes are cooking add 2-3 tbsp of canola oil to a shallow pan and add onions, carrots and ginger/garlic pastes. sauté over medium heat until tender. If adding tomatoes add them now and cook until soft. Add green chillies, cumin powder, coriander powder, turmeric powder, pepper powder, chilli powder and garam masala powder, mix well. Add ground chicken and saute for a few minutes. Add the peas and peppers, and saute. Add half a cup of chicken broth or water, and cook, uncovered over low heat for 8-10 minutes until chicken is cooked through, adding more chicken broth as necessary to keep moist (not wet). mix in the fresh cilantro now, if using.
Mash potatoes in bowl with 1 tbsp of butter, season to taste.
Place chicken in a baking dish. Distribute mashed potatoes on top and even with a fork. Sprinkle bread crumbs over the top.

Author's Note:

The breadcrumbs on top add crispiness, color and texture to the mashed potatoes after the baking process, however, this dish can be made without breadcrumbs - or with shredded cheese on top instead. All the spices used are available in any Asian store, however, McCormick does carry many of the spices too.

Peas 'n' Potatoes

2009-07-04T15:52:00.011-04:00

One of the first dishes I learned from my mother was Aaloo Mattar or Peas 'n' Potatoes. This delicious potato and pea gravy is a staple in South Asia. You will find this dish in most all Indian Restaurants and it can be eaten with Rice or bread. It is nutritious and easy to make.

PEAS 'N' POTATOES:

INGREDIENTS:
1-2 tbsp canola or olive oil
1 large onions,finely chopped
1 tablespoon ginger-garlic paste(optional)
1 bay leaf
1 large potato, boiled, peeled and chopped
1 cup frozen peas
1/2 cup tomato puree or 1 small tomato chopped(optional)
2 teaspoons garam masala or curry powder
1 teaspoons chilli powder or paprika
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons chopped cilantro

Method:
Heat the oil in a shallow pan or wok, over medium heat. Stir in the onions, ginger garlic paste, and bay leaf, and cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until about 10 minutes till peas are tender (less if using tinned or frozen peas). Remove the bay leaf if you like. If using, now stir in tomato puree or chopped tomato, garam masala or curry powder, chilli powder or paprika, sugar, and salt into the vegetable mixture. Continue cooking, covered for about 5 minutes. Garnish with cilantro.

Authors note:

Try this dish with steamed white rice, roll it up in a wrap, or sandwich between two slices of toast. This vegan dish is really easy to make and very quick!

HASH BROWNS...with a difference! (Aaloo Sabji)

2009-07-02T16:25:00.012-04:00

A potato by any other name would still taste like a potato and we still wouldn't be able to live without it! Or at least I couldn't. Potatoes can be cooked in so many different ways and are so versatile! They can be grilled, fried, pureed, mashed, boiled, roasted, baked.... and each time
the end result tastes different!

Tonight I made my dad's favorite dish in the world....Hash Browns.. with a difference! These aren't just ordinary hash browns. Oh no! These are a delicious, I-dare-you-to-stop-eating-them , kind of hash browns! Traditionally, mom served them to us with Rice or Chapattis, which is how they are eaten in India and the dish is called batata bhaji (potato vegetable dish). However, try them as you would traditional hash browns - under fried or scrambled eggs, in wraps, in toasted sandwiches - and you will taste the difference! The recipe is extremely simple and very quick to make.

HASH BROWNS:
Serves 3-4

Ingredients:
5-6 medium Potatoes, diced
2 tbsp Canola or olive Oil
1 1/2 tsp Black Mustard Seeds
1/2 tsp Turmeric Powder
1 tsp Garam Masala (optional)
1/4 tsp Asafoetida
6 Curry Leaves
1 tbsp Red Chilli Powder (to taste)
Salt to taste
Cilantro leaves to garnish (optional)

Method:
In a shallow pan or large frying pan, heat oil on high. When oil is hot(check by dropping a few mustard seeds-when they pop, oil is hot)add the mustard seeds and let them pop. Next add the curry leaves, Asafoetida,turmeric powder and sizzle. Add potatoes, mix well and cook for 2-3 minutes,covered. Now add the chilli powder and the garam masala powder and mix. Cook covered for about 10 mins on med-low heat. Take off the cover and check to see if potato is cooked. Cook uncovered on medium-low,for another 10-15 minutes, turning every now and then to prevent burning, until the potatoes are crispy on the outside, but soft on the inside! Enjoy!

Authors Note:v
These hash browns can be made with green chillis (to taste) substituting the red chilli powder, and although this is delicious too, I find the chilli powder recipe adds more flavor to the hash browns. Traditionally batata bhaji is made with goda masala, a sweeter kind of garam masala, which is hard to find in the US, but I find this recipe turns out very well even with the more easily available garam masala, or without any masala at all. Again, all the ingredients are available in Indian or Asian stores - and some supermarkets carry them as well.

Spicy Potato Soup (Aaloo Ras)

2009-06-30T11:34:00.026-04:00

I love to cook fresh and local - and we try to grow our own tomatoes, cayenne pepper, bell pepper, curry leaves and basil/cilantro in pots on our deck. We have been lucky enough to have had wonderful harvests for the last three consecutive years. I can probably attribute this to the fact that we haven't gone on an extended vacation for the past three years! Vacations are sure 'harvest-killers' unless you happen to be one of those lucky people with the good-Samaritan neighbors. While all my neighbors are very nice - I don't happen to be one of those lucky few. We moved to a new 'larger' home just - you guessed it - three years ago! My home can officially be considered the main reason that we haven't gone on vacation for the last three years! Pramod insists that that our new mortgage is scandalous. Obviously, I was the one hankering for the new 'large' home, and so we must be content to vacation in our home for a while -or so he says.
He suggests that I try sleeping in a different bedroom every night.. hmmmph.

The soil in our backyard is too rocky to grow anything (not surprisingly since I watched my house being built from scratch, and the workmen buried everything and the kitchen sink under the grass). We haven't been enterprising enough to create our own raised soil-beds. Its a project we keep planning but, there never seems to be enough time or inclination to dig - so - I have to rely on the farmers markets, and neighboring farms for my potatoes and other vegetables.
Yesterday I made a spicy potato soup which is so simple and easy, that I find myself cooking it quite often.

There is general agreement among contemporary botanists that the potato originated in the Andes. Most modern potatoes grown in North America arrived through European settlements and not independently from the South American sources. Historical and genetic evidence suggests that the potato reached India not very much later than Europe, probably taken there by the Portuguese in the 16th or 17th centuries. There are about five thousand potato varieties world wide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador and Colombia. The list of varieties found in European, North American or Asian markets is very limited, and these varieties are all of the same species - Solanum tuberosum. In India, the potato is one of the most affordable foods and can be cooked in so many different ways. It is one of my favorite vegetables, and growing up, I remember my mother cooked it one way or another almost everyday. Mainly, I suspect, due to the the fact that one of my two sisters would refuse to eat a meal that did not include a potato! This resulted in my mother improvising almost every dish so that it contained potatoes. The potato soup below, is not one that I remember my mother making for us, rather - one that I discovered as a quick meal option!

SPICY POTATO SOUP

Ingredients:
6-8 medium potatoes peeled and chopped into cubes
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp chilli powder (optional)
2 whole dry hot red chillies broken into pieces (optional)
1/2 tsp garam masala (optional)
1-2 tsp canola oil
2 tsp whole cumin
1/4 tsp asafoetida powder (optional)
salt to taste
2-3 cups water
Coriander leaves
1/2-1 tsp tamarind paste (optional)

Method:
Take oil in a wok or shallow pan and turn the heat on medium high. When the oil is hot (test it by adding one cumin seed and if it sizzles then it is hot enough) add the cumin, turmeric powder, asafoetida powder and dry red chillis (if using). Next add the potatoes with about 2 cups of water. Bring the heat to medium and add garam masala and chilli powder (if using) and let the potatoes cook until soft. be careful not to let all the water evaporate. If you feel the potatoes start to stick, then add more water. When the potatoes are done, take the back of a large spoon or a masher, and coarsely mash the potatoes. The soup should have a thick consistency, but there should still be some small chunks of potato to add texture. Now add salt to taste and 1/2 -1 tsp of tamarind paste. Garnish with Cilantro leaves.

Authors Notes:
This versatile potato soup can be eaten alone or can be served with crusty bread, naan, chapatti or on a bed of rice or couscous. The tamarind lends a tangy flavor to the soup, and can easily be substituted by the juice of 1/2 a lemon or lime. All the above ingredients are available in Indian grocery stores. I strongly encourage the use of at least 1 dry red chilli - the flavor imparted is incredible.

CHICKPEA STEW

2009-06-28T21:14:00.034-04:00

One of the quickest and easiest dishes to cook up is this chickpeas dish, called 'Channa Masala' or 'Chholle' in India. It is a simple, quick and easy chickpeas stew, that I love to throw together when I have little time to spare or when I am too tired to make anything elaborate. My husband, Pramod makes it well, too. In fact, the stew shown below is his creation. It is a staple food of North India, and has become very popular throughout the country.

If you don't want to deal with all the spices, you can buy ready-mixed spices like Shaan channa masala powder, and and use it instead of all the spice powders. (If you use Shaan you won't need to add any ginger-garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder, amchur powder, garam masala powder or salt - it's already in the powder.) This convenient powder, and several other brands are available in any Indian/Pakistani grocery store. But like any packaged product, they contain preservatives, so I prefer to make it from scratch whenever I can.

This chickpea stew is doubtlessly on the menu of every Indian restaurant you can think of and is sometimes served at kabob houses as well. It is a really versatile dish and can be eaten with Chapattis, pooris, rotis, naans - or try it with bread, on pasta or rice. It is a great hit at parties, and is a truly healthy, vegan option and a must try!

CHICKPEA STEW

Yields about 6 servings
Ingredients:
1 large onion (peeled and diced)
2 tablespoons ginger-garlic paste
1 tablespoon coriander powder
2 teaspoons cumin powder
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 chopped tomato (optional)
2-3 tbsp canola or vegetable oil
11/2 cup water
5 cups chickpeas -soaked and cooked, or 2 cans chickpeas, well rinsed and drained
2 teaspoons ground roasted cumin seeds
1 tbsp garam masala
1/2 teaspoon salt or to taste
1/2 of a lemon - juiced
2-3 thai chillis, cayenne or jalapeno pepper, chopped (optional)
A handful of chopped fresh green cilantro

Method:
Heat the oil in a large skillet. Add onions and ginger-garlic paste, and sauté over high heat until golden.
Turn down the heat to medium and add the cumin powder, coriander powder, chilli powder and turmeric powder. At this point if you are using tomatoes, add the tomatoes and cook until the oil separates from the tomatoes. Add the chickpeas and 1 1/2 cups of water and mix. Now add the roasted cumin, garam masala and salt. Cover and cook for 5 mins. Next, add the chopped green chillis and Stir. Cook covered for another 5 mins or until done. Garnish with chopped fresh cilantro or dried cilantro flakes.

Authors Note:
This dish is delicious served with chapattis, rotis, naans or crusty bread. Try it on a bed of cooked white or brown basmati rice (or any long grain variety). Omit the cilantro if you aren't fond of it. The best thing about this vegan dish is that it can be made as hot or as mild as you like. You can completely leave out the green chillis and substitute chilli powder with paprika for a much milder version.

A day with the Mumbai Frankie

2009-06-28T16:16:00.043-04:00

If you were to ask me what food I miss the most in the US, I could think of several, but topping the list is undoubtedly the Mumbai Frankie! The main reason being, of course, that nothing comparable is available anywhere in the US, no restaurant make it (although a few in New Jersey do their best) and try as I may; I am unable to copy the closely guarded Tibbs recipe that made the Frankie so popular in Mumbai.
To share a little history about the Frankie - In 1967, a man called Amarjit Tibb was returning to India from a trip to England when he stopped en route in Beirut. During his brief stop there he stumbled upon the Lebanese pita bread wrap, with a variety of fascinating stuffings. He was inspired enough to take the pita wrap recipe, and remake it to suit the Indian palate. A year of research later, he hit upon the perfect ingredients. This ‘Indianized’ wrap tested brilliantly and started selling like in Mumbai like wildfire. Today, the Tibbs Frankie is a staple fast food in Mumbai, and is slowly hitting the rest of the country.

The Frankie is an Indian version of a wrap or Burrito. It is an Indian roti dredged in beaten egg, and griddled, then piled with variety of filling options – Veggies, Chicken, Beef, egg, Lamb, even shrimp and Indian Paneer (a kind of cottage cheese) have been used. I can't even begin to describe how delicious this wrap tastes; and after many a trial and error this is my best clone - and the recipe rocks - even though I do say so myself :).... mmm... simply scrumptious!!

MUMBAI FRANKIES
For the wrap:
4 chapattis or rotis made from all-purpose flour – (In a pinch, whole wheat tortillas can be substituted.)
1 egg-beaten or 1/4 cup eggbeaters
1-2 tablespoons oil and/or cooking spray.

For the filling:
3-4 tbsp oil (vegetable or canola)

1 onion, finely diced
2-3 small Thai or cayenne green chilies, finely chopped, or to taste
2-3 cloves of garlic, finely minced
1” piece of ginger, peeled and finely minced
½ tsp turmeric powder
2 tsp cumin powder

1 tsp coriander powder
1 tsp red chili powder, or to taste
1 tsp chaat masala powder (easily available at any Indian grocery store)
2 tsp vinegar

1/2 of a lime (juice)
Dash of Worcestershire sauce
salt & pepper, to taste
2-3 tbsp of freshly chopped cilantro leaves (optional)

Variety of fillings:
a) For a veggie frankie: you can use an assortment of your favorite vegetables – try mashed up potato, grilled bell pepper strips, carrot strips, shredded or cubed zucchini, snow peas, broccoli florets, sauteed mushrooms, grilled green beans, sweet corn, peas, etc…

b) For a paneer and veggie frankie: 2-3 cups paneer, diced into small cubes with your favorite veggies – broccoli, bell pepper, mushrooms etc…

c) For a chicken frankie: 2-3 boneless, skinless chicken breasts or thighs, cut into 1" cubes.

d) For a shrimp frankie: 1 lb of cocktail (or any small variety) shrimp - peeled, de-veined and tail removed

Method :
a)Veggie frankie:
Wash and cut the veggies into strips or small cubes. To a frying pan add 2 tbsp oil, and on high heat, add the onion and stir-fry for 1 minute. Add ginger, garlic and green chillies. Add cumin and coriander powders, turmeric powder, chaat-masala powder, red chili powder,salt and pepper). Add vegetables in batches, using the vegetables that take the longest to cook first. Stir-fry all the vegetables till cooked but still crispy. Add the Worcestershire sauce, vinegar, lime juice and a the chopped cilantro leaves. Mix well and keep aside.

b)Paneer and veggie frankie:
To a pan or wok, add 2 tbsp oil and turn heat on high. When the oil is hot, add the onion and stir fry for 1 min. Add the ginger, garlic and green chillies. Now, add the cumin powder, coriander powder, turmeric powder, red chilli powder, chaat masala powder, salt and pepper.(If adding veggies, do so now and stir fry till crip) Add the paneer cubes and mix well. and stir-fry for a few minutes. Add vinegar, Worcestershire sauce, lime juice and freshly chopped cilantro leaves. Mix well and keep aside.

c)Chicken/Beef/Lamb/Goat frankie:
In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry for 1 min. Then add the ginger, garlic and green chillies. Next, add cumin and coriander powders,turmeric powder, chaat masala powder, red chilli powder, salt and pepper. Add the chicken and mix. Stir-fry for a few more minutes on medium until the chicken is fully cooked through. (If you wish, add your veggies and stir-fry for a few minutes). Add vinegar, Worcestershire sauce, lime juice and freshly chopped cilantro leaves. Mix well and keep aside.

d)Shrimp or prawn frankie:
In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir-fry for 1 min. Add the ginger,garlic and green chilies. Next add turmeric,coriander powder, cumin powder, red chili powder, chaat masala, salt and pepper. Add the shrimp and toss. Stir-fry for a few more minutes until the shrimp is just barely cooked, taking care not to overcook the shrimp (If you like you can add your favorite veggies and stir-fry for a few minutes). Add vinegar, Worcestershire sauce, lime juice and freshly chopped cilantro leaves. Mix well and set aside until needed.

How to make the wrap:
Spray a large griddle or frying pan with a few drops of cooking oil or cooking spray, and on medium heat, and place chapatti (or tortilla) on the griddle. Liberally brush the egg wash all over the chapatti and flip. Let cook for a few minutes and brush the egg wash on the other side, flip again and cook for 1-2 minutes. Now, Place the chapatti on a clean surface. Add a few tablespoons of the filling (make sure the filling is hot before serving) and wrap into a burrito shape. wrap with foil or a napkin to serve. Repeat this procedure for the rest of the chapattis.
Authors Notes:
These wraps are delicious served as snacks and lunch or a light supper. They can be served with hot sauce or cilantro chutney (Recipe follows soon); Or they can be eaten on their own. You will find that they are far less 'bready' than pita - and less chewy in texture than the tortilla.
The chopped green chillies can be left out for a less spicy version, or try using jalapeno peppers instead.

Ready-made fresh or frozen chapattis (or rotis) and paneer are always available at Indian stores across the country. I will be posting the recipe for chapattis soon. All the spices that are needed are also available at Indian stores.