Saturday, August 18, 2012

Indian Flat Bread stuffed with Potatoes (Aloo ka Parantha)

North Indian Vegetarian Breakfast Special
Indian Vegetarian Bread Special
Punjabi Cuisine
Indian Flat Bread  stuffed with Potatoes (Aloo ka Parantha)
Serves 2 (makes 4 Paranthas)
Potatoes- 2 Medium 
Onions- 1 Small, Finely Chopped
Green Chillies- 2, Finely Chopped

Amchur Powder- a big Pinch, or can replace with Dried Pomegranate Seed Powder (Anardana)
Chat Masala- a Small Pinch
Coriander Powder- 1/2 Tsp. (optional if Fresh Coriander isn't available)
Cumin Powder- 1/4 Tsp.

Kashmiri Red Chilli Powder- 1/2 Tsp. 
Salt- 1/2 Tsp. or to Taste
Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

For Dough:
Whole Wheat Flour (Gehun ka Atta)- 2 Cups
Caraway/Bishop’s Seeds (Barik Ajwain)- ½ Tsp.
Salt- 1 Tsp.
Water- To make Dough
Extra Light Olive Oil/Olive Pomace Oil- needed to make the Paranthas on Flat Tawa  

Boil/Microwave Potatoes for 7- 8 Minutes (depends on the Microwave Settings) till they are Soft (when poked with a Fork)
Keep aside to let them Cool till ready to Peel & Mash
In a Bowl, Mix Mashed Potatoes with Chopped Coriander, Green Chillies, Amchur, Chat Masala, Cumin Powder, Kashmiri Red Chilli Powder, Salt and Sauté

For the Dough:
Mix Whole Wheat Flour, Salt and gradually add water to knead Dough for the Paranthas
Make a Hard Dough as the Peas Filling will leave some water
Keep the Dough aside for 10 Minutes

For Paranthas:
Divide the Dough and the Peas Filling into 4 equal parts
Dust with some Whole Wheat Flour and roll with a Rolling Pin
Put the Peas Filling in the center and Seal with all the edges folded towards the center
Dust with some flour and Roll it into a round shape

Place the Parantha on the Hot Tawa facing the Vegetable Side

Turn it to the other side as soon as Brown spots start appearing
Put Oil on this side, spread evenly and turn it over
Put Oil on this side and spread evenly, Cook till both sides are Golden Brown 

Serve Fresh with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed Veg or Pachranga Pickle, Set Curd/Yoghurt (Dahi) and Lots of Love :)!!   

Feel free to share your views & do let us know how this one turned out :)

Friday, August 17, 2012

Gujarati Style Indian Ivy Gourd with Potatoes (Tindora Batata nu Shaak)

Indian Vegetarian Main Course Special

Gujarati Cuisine
Gujarati Style Indian Ivy Gourd with Potatoes (Tindora Batata nu Shaak)

Serves 2

International Names:
English: Indian Ivy Gourd, Baby Watermelon, Gentleman’s Toes, Little Gourd
Thai- Tam Lueng

Bengali: Toruli
Gujarati: Ghiloda
Hindi: Kundru/Tindora
Kannada: Tondekai
Konkani: Tendli
Marathi: Tondli
Odiya: Kunduri/Toroda
Punjabi: Kundru 
Tamil: Kovakkai/Thondaka
Telugu: Dondakaya

Fresh Tindora- 150 Grams or 2.5 Cups if using Frozen ones
Potatoes- 1 Medium or 2 Small
Onions- 1 Medium, Finely Sliced  

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp.
Rai- 1 Tsp.
Hing- a Pinch 
Fresh Garlic-Ginger Paste- 2 Tsp.
Green Chillies- 2 Slit & Cut or if in Paste form use 1/2 Tsp. depending on Spiciness

For Dry Spice Mix:
mix of Dhania & Jeera Powder- 1 Tsp.
Turmeric Powder (Haldi)- 1/4 Tsp.  
Kashmiri Red Chilli Powder- 1 Tsp.
Red Chilli Powder- 1 Tsp.
Salt- to Taste


Wash with Water, Clean, Pat Dry & Trim the Bottom & Top part
Halve the whole Tindora in Vertical direction, Cut each Half into 3/4 Long Strips (depending on the thickness of the Tindora)

 Wash with Water, Clean, Pat Dry, Peel & Cut the Potato in Long Strips like French Fries
 Mix Tindora with Salt & Rub well on all the Pieces
 Microwave for few Minutes or about 5-6 Minutes till they lose some water & become little Dry

In a Non-Stick Kadhai, Heat Oil, Add Rai, Hing, Garlic-Ginger Paste, Green Chilli & Sauté on Medium Flame till Onions turn Translucent

Add Tindora & Potatoes along with the Dry Spices (Dhania-Jeera Powder, Haldi, Kashmiri Red Chilli & Red Chilli Powder, Salt), about 1/4 Cup Water, Mix, Cover & let them cook on Low Flame 

Cook for about 7-8 Minutes on Low-Medium Flame post which if cooked on Medium Flame uncovered for about 5-7 Minutes, this Preparation will be Crispy & Dry

Perfect for a Gujarati Meal with Rotlis, Dal, Curd or Spiced Gujarati Buttermilk (Chaas), Papad!


The Ghiloda used here are the Striped variety from the Supermarket Spencer's
These Striped could be mistaken for Parwal if not looked properly so do some work there, so take few tips off the Ghiloda to check if they are what you thought them to be :P!!!!

Prepare the Tindora easily by following the Tip mentioned above
it has been passed down by one of Mother's Best Friends, Anupama Kopakka, whom I want ot acknowledge in every Tindora Recipe I make & Dedicate it to!

Ayurveda experts suggests that Tendli is great for Kapha Balance as it helps purify Blood Tissue, regulates Blood Sugar levels, enhances Digestion, stimulates Liver
Tendli has Beta Carotene, Vitamins A, B1, B2, and C as well as Minerals like Calcium, Copper, Iron, Phosphorous, and Potassium

For some reason, Tindora or Dondakaya was not brought much in Pavan's Home because of a age old Belief that the Brain gets slow & its abilities would be hampered (how true it is haven't found yet) but love its taste so once in a while we do make it!

Feel free to share your views & do let us know how this one turned out :)

Thursday, August 16, 2012

Mixed Vegetables in a Spinach based Gravy

Indian Vegetarian Main Course Special

Mixed Vegetables in a Spinach based Gravy
Serves 2

Spinach Leaves (Palak)- 2 Cups, Chopped, Blanched & Puréed
Mixed Vegetables (Carrot, Cauliflower, French Beans, Sweet Corn)- 1 Cup

For Spice Mix in the Spinach Gravy:
Coconut- 1 Tbsp., Freshly Grated
Cashewnuts (Kaju)- 1 Tbsp., soaked in Hot Water & Roughly Cut 
Poppy Seeds (Khus Khus)- 1 Tbsp.
Garlic (Lehsun)- 3 to 4 Cloves, Roughly Chopped
Ginger (Adrak)- 1" piece
Green Chillies- 3 to 4, Roughly Chopped
Aniseeds- 1 Tsp.

Extra Light Olive Oil/Olive Pomace Oil- 1.5 Tbsp.

Cumin Seeds (Jeera)-  1 Tsp.
Onion- 1, Finely Chopped
Green Chillies- 1 Tsp., Finely Chopped
Turmeric Powder (Haldi)- ½ Tsp.
Red Chilli Powder- 1 Tbsp.
Fresh Curds (Dahi)- about 2.5 Tbsp., Beaten 
Salt- To Taste


All the ingredients (Aniseeds, Cashew nuts, Green Chillies, Poppy Seeds) for the Spinach Gravy Spice-Mix need to be ground into a Smooth Paste  

Stack few Spinach leaves together so they become easy to chop

The Onions shouldn't be overcooked but just Soft in this recipe
For this recipe try to use Fresh Ginger & Garlic or Paste can be used if chopped pieces aren’t preferred
The classic combination of Garlic and Spinach go together beautifully and give a nice flavor to this dish as well

Blanching or ‘Refreshing of Green Vegetables’ is a precooking process by which Greens (Spinach, Asparagus, Cauliflower, Green Beans, Broccoli) are dipped in hot water for few minutes and immediately transferred in ice cold water so that they are semi cooked and retain their bright colors
This method is great for cutting and preparing Vegetables in advance by Freezing and used for further cooking like Sauteing or stir Frying

Low Fat Yoghurt is an excellent substitute for Full Fat Fresh Cream in most of the Gravy Recipes (especially in our Indian dishes) to replace as a Healthy Meal option
In this dish though it is optional, Curd imparts the required Sour taste as well as blends well in a creamy texture with the Greens

Feel free to share your views & do let us know how this one turned out :)

Sunday, August 12, 2012

Simple Masala Egg Stir Fry (Anda/Kodiguddu Bhurji)

Indian Eggetarian Breakfast Special

Simple Masala Egg Stir Fry (Anda/Kodiguddu Bhurji)
Serves 2

Eggs- 4 No’s, preferably Grain Fed Brown Shelled 

Extra Light Olive Oil/Olive Pomace Oil- 1 Tsp.
Cumin Seeds (Jeera)- ¼ Tsp.
Onion- 1 Small, Finely Chopped
Green Chillies- 3 No’s., Finely Chopped

Red Chilli Powder- ¼ Tsp.
Coriander Powder-
Cumin Powder-

Salt - ¼ Tsp.
Black Pepper Powder (Freshly crushed) - ¼ Tsp.
Garam Masala- ¼ Tsp. (optional)
Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Rich Multi Grain/Whole Wheat Loaves

In a Mixing Bowl, Crack the Eggs in the Bowl & Whisk them till Fluffy

Heat Oil in Wide Non Stick Skillet (Tawa) on Medium Flame
Add Cumin Seeds & Sauté till Seeds Crackle
Add Onion & Green Chillies
Add Red Chilli Powder, Salt, Black Pepper Powder, Coriander Leaves & Mix well
Gently Pour the Egg Mixture on the Tawa
Mix in properly with the Sauteed mixture in the Pan till Light Brown on Low Flame

Serve Fresh with the Bread/Loaf!

It is Essential to Carefully Whisk the Eggs just enough for the Fluffy Texture
This Bhurji tastes Great with Rice, Phulka or just by Itself!

Rich Multi Grain/Whole Wheat Bread/Loaf & Eggs definitely are a great Combination to Kick start the Day!

Can Add Finely Chopped Tomatoes as per Taste
For a South Indian Taste, can add ¼ Tsp. Turmeric Powder & Curry Powder instead of ¼ Tsp. Garam Masala in the Whisked Eggs

Feel free to share your views & do let us know how this one turned out :)