Bok Choy soup

Bok Choy soup with mushrooms, carrots, green onions and rice noodles. Flavorful broth with the goodness of ginger, garlic, star anise and sesame seeds. A hugely satisfactory lunch date with my family this afternoon.
This vegan and nutritious soup is not only full of flavor but has flu fighting properties too.
Takes 20 minutes from start to finish.  

Ingredients:

2 tbsp sesame oil

1 small onion, finely chopped

3-4 cloves garlic minced

1 inch ginger, grated

1 bunch green onion, finely chopped

200 gm white mushrooms, sliced

1lb Bok Choy, leaves separate and rinsed

1 large carrot, shredded

1 Star Anise

3 tbsp Soy sauce

6-8 cups Vegetable stock/water

10 oz rice noodles (about ¾ package)

Roasted sesame seeds for topping

Crushed red chili flakes for topping (optional)

1. Heat sesame oil in a large pot. Add onion and sweat for a few minutes.
2. Add ginger, garlic, green onions and saute for 1-2 minutes.
3. Pour the stock in along with shredded carrots and add star anise. Bring to boil, simmer for 5-7 minutes. Discard the star anise.
4. Add uncooked rice noodles, mushrooms and bok choy. Simmer for 5-7 minutes till rice noodles are cooked through.
5. Season to taste and serve piping hot sprinkled with sesame seeds and red pepper flakes.

Mishti Doi

Mishti Doi literally means 'sweet yogurt'. This easy to make dessert is a Bangla delicacy; a festive dish prepared during Durga Puja and other auspicious occasions. Sweetened (with caramelized sugar/jaggery) thickened milk is flavored with a hint of cardamom and saffron, mixed with a small amount of active starter growth culture and at the right temperature allowed to set into a thick creamy yogurt. Caramelized sugar/jaggery adds a unique flavor and a lovely hue to the final dish. The cardamom and saffron are completely optional but I find they definitely enhance the taste. Traditionally, this was done in rustic and beautiful earthen pots. Mishti Doi is an absolute delight during those hot summer days.

I have been sampling this delicacy for several years now, courtesy our Bong friend Luna. I finally got down to making it myself a few days ago. I used the quick recipe with superb results. The little mishti bowls came out like a dream, delicately fragrant and awesomely delicious. If you are a stickler for making things from scratch, try the traditional recipe. It will take some time but will be well worth the effort. 

Here are two versions - the traditional and the quick. 

Traditional recipe

Ingredients: (serves 6)

4 cup whole milk
⅓ cup plain yogurt

 ½ cup sugar 

4-5 green cardamoms

2-3 pinches saffron

2 tbsp pistachios

1. Reduce the milk - Bring the whole milk to boil. Simmer and keep stirring till it reduces to half its quantity. Reserve 2 tbsp sugar, add the rest to the milk and mix well. Keep aside to cool. Crush the cardamoms to a fine powder. When the milk cools, add the cardamom powder and a few strands of saffron to the milk mixture and stir to combine.
2. Caramelize the sugar - Heat the reserved sugar in a pan over low heat till it starts to caramelize to a nice golden color. Remove from heat, add a tbsp of water and stir. Mix this into the milk mixture. 
3. Set the yogurt - Preheat the oven to 175°F and then switch off the oven. This step is necessary for a climate like Toronto and creates a perfect environment for the active starter culture to do its magic. When the milk mixture cools down to just warm (little more than lukewarm), add the plain yogurt. Mix well, pour into small ramekins and place them on a baking sheet and cover with foil. Let it sit in the warm oven, undisturbed overnight to set. In the morning, refrigerate for a few hours. Garnish with some chopped pistachios and a couple strands of saffron before serving.

Quick recipe

Ingredients: (serves 6)

1½ cups evaporated milk
1 cup whole milk
½ cup condensed milk
⅓ cup plain yogurt

1 tbsp sugar 

4-5 green cardamoms

2-3 pinches saffron

2 tbsp pistachios

1. Bring the whole milk to boil. Remove from heat.
2. Add evaporated milk and condensed milk and mix to combine.  
3. Heat the sugar in a pan over low heat till it starts to caramelize to a nice golden color. Remove from heat, add a tbsp of water and stir. Pour this into the milk mixture. 
4. Crush the cardamoms to a fine powder. Add this powder and a few strands of saffron to the milk mixture and stir to combine.
5. Preheat the oven to 175°F and then switch off the oven. This step is necessary for a climate like Toronto and creates a perfect environment for the active starter culture to do its magic.
6. When the milk mixture cools down to just warm (little more than lukewarm), add the plain yogurt. Mix well, pour into small ramekins and place them on a baking sheet and cover with foil. 
7. Let it sit in the warm oven, undisturbed overnight to set. In the morning, refrigerate for a few hours. 
8. Garnish with some chopped pistachios and a couple strands of saffron before serving.

8 healthy khichdi recipes

Feeling under the weather? There is nothing better than khichri to nourish your body and warm your heart. This Indian comfort food is a preparation of rice and lentils. For me, this one-pot dish is a wholesome and healthy complete meal. I always make it with a plethora of vegetables depending on my mood. Many variations exist and each household has its own beloved concoction and blend of flavors. Some are rich with a texture like biryani/pulao, while some are soupy textured and smooth kind of like risotto. The concept of the British dish kedgeree came from this. Besides being a one-pot, easy to make, wholesome dish, khichri is a cost-effective way to feed a number of mouths while cleaning up your pantry of all the left-overs. There are no rules and you can add anything you have at hand. Using a pressure cooker I can literally have a meal on the table from start to finish in 20 minutes.

I love all the different combinations of flavors and textures that khichri has to offer. The pulao style panchdal khichri, the softer bisi bele bhaat and Pongal, or the textured sabutdana and bajra khichri - they are all delish and wholesome. But my fave has always been the split urad dal khichri with leafy greens (especially spinach and methi). There is something super gratifying about this combo and with a dollop of ghee and red chili pickle, I am literally in heaven.
In Kumaon, split urad dal khichri is the (must make) dish for Makar Sankranti. This festival is celebrated to mark the transition of the Sun from Sagittarius to Capricorn (according to the sidereal calendar) marking the end of the month with the winter solstice and the start of longer days. Can you imagine anything better than a bowl full of hot delicious khichri loaded with ghee in the middle of winter?

Khichri taste great on its own and even better with accompaniments like - plain yogurt, ghee, pickles (mango, chili, ginger, lemon), mint chutney and papad. Here are some of the combinations I like to make and enjoy. Most of them are pressure cooker recipes.

1. Urad (black gram split) and mixed leafy greens
2. Chana dal (Bengal gram split) and spinach
3. Cauliflower, potato, mung (green gram split) dal khichri
4. Bisi bele bhaat
5. Panchdal (5 lentils) khichri 
6. Millet (bajra) khichri
7. Pongal
8. Sabutdana (sago) khichri

Urad (black gram split) and leafy greens Khichri

By far my favorite khichri. Drizzled with a teaspoon or two of melted ghee and red/green chili pickle on the side. Both spinach and methi (fenugreek) greens together add a rustic earthy touch besides making it super healthy. I always add chopped green chilies and ginger to up the flavor quotient.

(Pressure Cooker recipe)

Ingredients: (serves 5-6)
1 ½ cups rice
1 cup urad chilka (black gram split)
2-3 tbsp oil
Pinch hing (asafoetida)
½ tsp cumin seeds
3 cups packed spinach (chopped)
3 cups packed methi(chopped)
2-3 green chilies, chopped
1-inch ginger, julienne
Salt to taste
½ tsp turmeric powder
½ tsp coriander powder
Red chili powder to taste

1. Wash and drain rice and dal.
2. In a pressure cooker heat some oil. Sizzle hing and cumin seeds for a few seconds. Add all the chopped greens and stir well. 
3. Now add rice, dal, green chilies, ginger and all the spices. Add 3 ½ to 4 cups of water. I prefer my khichri to have a texture like pulao so I add less. If you like it little softer and runny then add 4 or more cups of water.
4. Give the contents a good stir and close the lid.
5. Cook on high till the first whistle or till the steam starts to escape. Simmer and continue to cook for 5 minutes.
6. Remove from heat and let the steam escape by itself before opening the lid.  
7. Gently stir as all the greens tend to settle on top. Serve hot with ghee and red chili pickle.  

Spinach chana dal khichri

This is a very simple lunch idea but is a complete meal on its own. Serve with plain yogurt for a refreshing and wholesome combo.

Ingredients: (serves 2-3)
1 cup rice washed and drained
½ cup chana dal soaked for 2 hours, drained
1 bunch fresh spinach washed and roughly chopped
2-3 cloves garlic
1-inch ginger
1 tbsp oil
¼ tsp cumin seeds
Salt and red chili powder to taste
1 tsp coriander powder
2 carrots grated

1 tsp mixed whole spices coarsely pounded (cloves, cinnamon, green and black cardamom, black peppercorns)

1. Put spinach in a microwave-safe bowl and cook for 3-4 minutes to soften it.
2. Grind together cooked spinach, ginger, and garlic with a little water to form a smooth paste.
3. In a large pan heat oil and add cumin seeds and mixed whole spices. Cook for 3-5 seconds. Add rice and chana dal and mix to incorporate the spices.
4. To the spinach, paste add water to make 3 cups. Add this to the rice, add the rest of the spices and stir well. 
5. Bring to boil, cover and simmer for 7-10 minutes till rice is cooked through.
6. Serve topped with grated carrots.

Cauliflower and mung dal Khichri

Split green gram and large chunks of cauliflower cooked together with rice and spices, makes for a wonderful dish. Cauliflower is a great substitute for potato and tastes awesome with split mung dal. Don't skip the ghee and for this one and I would recommend sweet and sour lime pickle.

(Pressure Cooker recipe)

Ingredients: (serves 5-6)
1 ½ cups rice
1 cup moong chilka (Split green gram)
2-3 tbsp oil
Pinch hing (asafoetida)
½ tsp cumin seeds
3-4 whole cloves
1 small cauliflower head
2-3 green chilies, chopped (optional)
1-inch ginger, julienne
Salt to taste
½ tsp turmeric powder
½ tsp coriander powder
Red chili powder to taste

1. Wash and drain rice and dal.
2. Wash the cauliflower head and cut into small florets. 
3. In a pressure cooker heat some oil. Sizzle hing and cumin seeds for a few seconds. Add the whole cloves and cauliflower florets. Stir well. 
4. Now add rice, dal, green chilies, ginger and all the spices. Add 4 cups of water. 
5. Give the contents a good stir and close the lid.
6. Cook on high till the first whistle or till the steam starts to escape. Simmer and continue to cook for 1-2 minutes. Do not overcook. 
7. Remove from heat immediately and put the cooker under cold running water to let the steam escape. This is necessary to avoid the cauliflower getting too mushy.   
8. Fluff gently and serve hot.  

Panchdal Khichri
Panchdal khichri is rice is cooked with 5 pulses. To make it more special you can add 5 veggies to it too. Preferably select the pulses that have similar cooking times - I use chana dal (skinned split Bengal gram), moong chilka (split green gram), toor (pigeon peas), moong dhuli (skinned dehusked mung), malka (pink lentils). Makes for a healthy and nutritious treat for the whole family. Serve with cold plain yogurt, papad, and mint chutney.

(Pressure Cooker recipe)

Ingredients: (serves 5-6)
1 ½ cup rice
1 cup of assorted dals, a fifth cup each of all dals mentioned above
1 medium potato, peeled and cubed
1 small green pepper, chopped
Handful green beans, chopped
1 medium carrot, cubed
Handful frozen peas
1 tbsp oil
1 tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
2-3 cloves
2 dry red chili
1 bay leaf
Pinch of hing (asafetida)
1 medium onion, finely chopped
2-3 cloves of garlic, minced
1-2 green chilies, chopped
Few curry leaves
2 medium tomatoes, chopped
½ tsp turmeric powder
Red chili powder to taste
1 tsp coriander powder
½ tsp garam masala
Salt to taste
4 cups water

1. Wash all the dals and rice. Soak chana dal in hot boiling water for 30 minutes. After 30 minutes drain the water and keep it aside.
2. Meanwhile, heat ghee and oil in a pressure cooker. Add hing, cumin and mustard seeds, bay leaf, cloves and dry red chilies. Let roast for a few seconds.
3. Now add chopped green chilies, garlic, and curry leaves. saute for a few seconds and then add chopped onions. Fry till light brown before adding the tomatoes. Saute until soft and mushy. 
4. Add all the spices, rice and dals. Saute for few seconds. 
5. Add 4 cups of water and mix well. Pressure cook until the first whistle or till the steam starts to escape, simmer and cook for 7-10 minutes. 
6. Remove from heat and allow the pressure to release on its own. Open the lid and mix gently.
7. Serve hot with all the accompaniments. 

Bisi bele bhaat
Bisi bele bhaat is dal and rice cooked with tamarind and spices. This traditional Karnataka recipe tastes best served hot drizzled with ghee. I usually cook the rice and dal together till they become slightly mushy and soft. If you prefer to have the rice grainy and dal mushy, then you can cook them separately. The flavor comes from a combination of spices - you can make your own or use a store bought masala(bisi bele bhaat powder). Tempering of peanuts, cashews and whole red chilies taste awesome.

(Pressure Cooker recipe)
Ingredients: 
1 cup Rice
½ cup toor dal
½ cup peas
½ cup chopped green beans
½ cup chopped carrots
¼ cup chopped green pepper
1 tbsp oil
Pinch asafoetida
¼ tsp mustard seeds
Few curry leaves
Salt to taste
¼ tsp turmeric
2-3 tbsp bisi bele bhaat masala
Small lemon sized tamarind ball
1 tsp jaggery (optional)
Tempering
1 tbsp ghee
2 large dry red chili
1 tbsp peanuts/cashews

1. Soak the tamarind in ¼ cup hot water for 30 minutes. Squeeze out the pulp and keep aside. 
2. Wash and drain dal and rice. 
3. In a pressure cooker, heat oil and add mustard seeds and hing. Let them roast for a few seconds. Add curry leaves followed by rice, dal and all the veggies. Add salt to taste, turmeric powder and 4-5 cups of water. Mix well.
4.  Pressure cook until the first whistle or till the steam starts to escape, simmer and cook for 7-10 minutes. 
5. Remove from heat and allow the pressure to release on its own. Open the lid and mix gently.
6. Adjust the consistency. Add the tamarind pulp, bisi bele vhaat masala and jaggery (if using). Bring to boil and simmer. The right consistency of bisibelebath is when the rice reaches a thick consistency. Do not overcook or it will become too lumpy.
7. Tempering - Heat ghee in a pan. Add cashews/peanuts and red chili. Let them roast for a few seconds. Pour this over the cooked khichri. 

Pearl millet (Bajra) khichri
This recipe is popular both in Rajasthan and Haryana. Very rustic and earthy, this protein-rich khichri tastes awesome with ghee and kadhi. A must try for all.

(Pressure Cooker recipe)
Ingredients: 
1 cup bajra (pearl millet)
¾ cup split moong dal
6 cups water
1 tbsp oil
1 tbsp ghee
Pinch hing (asafoetida)
½ tsp cumin seeds
1-inch ginger, grated
2 green chilies, chopped
Salt to taste
¼ tsp turmeric powder
Red chili powder to taste

1. Wash the millet and dal several times till the water runs clear. 
2. In the pressure cooker heat oil and ghee. Add cumin seeds and hing, let them roast for a few seconds. Now add green chilies, ginger, and all the dry spices. Fry for a few seconds.
3. Add water, dal, and millet. Stir to combine. Close the lid. Pressure cook for 2-3 whistles and remove from heat. Let rest and open the lid only when steam is released itself.
4. If you want to cook it in a pan instead of the pressure cooker, add water to the tempering and bring to boil. Add millet and dal, cover and simmer. Cook till everything is soft and mushy. It takes around 30 minutes to reach that consistency. Keep stirring occasionally. 
5. Serve with curd or kadhi. 

Pongal
Ven Pongal is a delicious rice and moong dal khichri often served for breakfast in Sri Lanka and parts of southern India. Cooked till soft with a tempering of mustard seeds, curry leaves and a side of plain yogurt this is comfort food personified.

(Pressure Cooker recipe)

Ingredients: (serves 4)
1 cup rice
1 cup moong dal
6-7 cups water
2-3 tbsp oil
¼ tsp mustard seeds
Few curry leaves
A few pieces of cashews
Salt to taste

1. Wash rice and dal well till the water runs clear. 
2. Place them in the pressure cooker along with 6-7 cups of water and salt to taste. 
3. Give the contents a good stir and close the lid.
4. Cook on high till the first whistle or till the steam starts to escape. Simmer and continue to cook for 7-10 minutes. 
5. Remove from heat and let the steam escape by itself before opening the lid.  
6. Adjust the consistency of the khichri now. If you need it runnier, then add some boiling water.
7. In another pan heat oil and add mustard seeds curry leaves, let them roast for a few seconds. 
8. Add the cashews and roast until golden.
9. Add this tempering to the cooked pongal.
10. Serve hot garnished with fresh coriander and plain yogurt on the side.

Sago (sabutdana) khichri
This one has no rice and no dal. Sago khichri is popularly made during the fasting season. Soaked sago pearls are cooked with potatoes and peanuts and flavored with mustard seeds and curry leaves. Every variety of sago pearls need different soaking times. Just experiment and make sure they don't become soggy.

Ingredients: 
1 cup sabutdana (sago)
1 small potato, boiled
2-3 tbsp oil
½ tsp mustard seeds
2 sprigs curry leaves
2 tbsp peanuts
1-inch ginger, julienne
2-3 green chilies, chopped
Salt to taste
Juice and zest of 1 lime
Red chili powder to taste

1. Wash the sago 2-3 times and soak in enough cold water to immerse fully. Soak for 2-3 hours. The grains should not mush up but should be moist and separate. Drain out all the water, fluff with a fork and keep aside.
2. Peel and chop the potato into small pieces. Keep aside. 
3. In another pan heat oil and add mustard seeds, let them roast for a few seconds. 
4. Add the curry leaves, potatoes, peanuts, green chilies and ginger and roast till peanuts are golden. 
5. Add the sabutdana, salt, and chili powder. Stir well to combine till all the flavors get incorporated into them. Remove from heat and sprinkle lime juice and zest. Mix.
6. Serve hot garnished with fresh coriander.

Raw Mango Chutney

No matter how long the Winter, Spring is sure to follow. And Spring brings with it, transformation. Cold to warmth, grey to color, dry branches to bursts of new leaves, beautiful flowers, and delicious fruits.
Thinking of spring, a vision of succulent, fresh, zingy mangoes pops up in my head. Mangoes are the golden glories of an Indian Spring. From Panna (a cooling summer drink) to mango kulfi (frozen mango dessert), chutney to curried fish, there are several local recipes that use mango as their star ingredient.
Kacha aamer chutney is a sweet and spicy, slightly zingy chutney from the Bengali kitchen and is often included in the lunch thali. A typical Bengali meal consists of 5-6 courses and includes all type of flavors, from bitter to sweet. This raw mango (aamer) chutney or chatni (literally meaning to lick)  is served as a palate cleanser just before serving dessert. It is eaten as a course of lunch/dinner to accent the meal and never used as a dip or relish. The tartness comes from raw mangoes and sweetness by adding jaggery or sugar. Addition of dry roasted cumin powder on top gives a beautiful smoky flavor.
Serve it with lunch/dinner, or spread on toast or dunk it with a bite of paratha. Or enjoy it like I do, all by itself.

Chutney is a versatile spread/condiment that is usually associated with Indian cuisine. Chutney could be sweet, spicy, tangy depending on its main ingredient and could be made of herbs, fruits, veggies, dry fruits or a combination of one or more of these. Most chutneys have similar ingredients, fruits or veggies, sugar, salt, spices and vinegar/acid and these all balance out to adds flavor to whatever it is served with.

Kacha Aamer Chutney (sweet and spicy raw mango chutney)

Ingredients: (yields about a cup)

1 raw mango
2 tsp oil
½ tsp panch phoron
Salt to taste
Red chili powder to taste
1 dry red chili
½ tsp dry ginger powder (you can reduce the quantity as per your taste)
2 tsp lemon juice (more or less based on the acidity of the mango)
½ cup brown sugar (or jaggery)
½ tsp roasted cumin seed powder

1. Peel the skin off the mango and slice it into small pieces. Add salt, red chili powder and toss to mix. Keep aside. 
2. Heat the oil in a pan, break the whole red chili into a few pieces and add to the oil. Allow it to sizzle for a few seconds before adding the panch phoron. 
3. Sizzle for a few more seconds. Now add the mango pieces followed by ginger powder and lemon juice. Stir well to mix it all. Simmer, cover and cook for 5-7 minutes. 
4. As it cooks the mango will release some water. Uncover and cook on medium flame till mango pulp is tender. 
5. Now add sugar. If you are using jaggery, add a splash of water to help dissolve it. As the sugar/jaggery melts there will be an increase in the liquid content. Continue cooking at low heat and keep stirring to avoid burning. 
6. Cook till mangoes are a little bit more than fork tender. As the chutney cools, it will thicken. So keep that in mind as you cook down the liquid to achieve the desired consistency. Sprinkle the roasted cumin powder on top and mix to combine. 
7. When it cools completely, transfer the chutney to a glass jar and refrigerate. Keeps well for a couple of weeks.

Cheddar Garlic drop Biscuits

Birthday celebration dinner, relaxed chitchat, and shrimp cocktails. Clam chowders and a bread basket all covered with white linens at our table. It opens to reveal these delicious looking biscuits, hot and soft and buttery and all resolve breaks at the sight of these savory delicacies. We all loved them so much that I had to re-create these beauties at home.

A type of quick bread, these savory biscuits are easy and quick to make. Just scoop the batter onto a baking sheet and bake them till they are crispy and golden on the outside and soft inside. Cheese and herbs add a whole lot of flavor making then delicious and addicting. 

These beauties are very versatile and can be served at any time of day. 

• The perfect accompaniment to a hearty bowl of soup or stew.
• Awesome served with a main dish salad.
• Delicious alongside your choice of eggs in the morning.
• Fabulous for high tea with sandwiches and cake.  

Ingredients: (12-15)
2 cups flour
2 tsp baking powder
1 tsp sugar
2/3 tsp salt
1/2 tsp baking soda
1 tsp garlic powder
1 cup buttermilk
1/2 cup butter
1 cup shredded cheese
Fresh parsley (or chives, or thyme, or rosemary)
Brushing on top
1 tbsp melted butter
1 tsp paprika

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. Mix together all the dry ingredients - flour, baking powder and soda, garlic powder, herbs, salt, and sugar. 
3. In another bowl melt the butter and cool it slightly. Add buttermilk and stir until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with a spatula until just incorporated. 
4. Using a greased ¼ cup measuring scoop, drop a level amount of batter onto the baking sheet. Sprinkle with paprika. Brush with melted butter.
5. Bake until top is golden brown and crisp, about 10-15 minutes. 
6. Serve hot with soup or stew. 

Mawa gujiya

खिल उठे कचनार टेसू
फाग का हो राग घर -घर
हवा में हो रंग उड़ते
क्षितिज भीगे; हंसे अम्बर
रंग में त्यौहार भीगे
और मन भीगे सभी का प्रेम से;
सदभावना से-दूरियाँ मन की मिटाए
होली के पर्व की अनगिनत शुभकामनाये

A happy Holi to everyone celebrating the festival of colors. Holi is celebrated all across India in the month of March to bid winter adieu and to welcome spring with its vast array of colors. Fresh leaves and buds bloom, animals awaken and the earth seems to come to life again. Just like Spring, Holi signifies new beginnings. 

Mawa gujiya is a must make recipe for Holi. These are traditional Indian fried crisp pastry filled with sweet coconut and khoya (milk solids) filling. I have fond memories of my mom making gujiyas, samosas and crisp Sev for Holi. 

Gujiyas are made all over India with a variety of fillings. In UP, Bihar, Rajasthan (the northern states) we call it gujiya and filling is almost always khoya and coconut. Sometimes khoya is substituted by roasted semolina. Semolina filling makes for a lighter less calorie dense gujiya, more economical gujiya, and a vegan version of gujiya. In Maharashtra (to the south) we call it karanji and the filling is freshly grated coconut infused with cardamom, jaggery, and raisins (no khoya). In Bengal (to the east) they make lavang latika. Dough and filling are the same as gujiya, but these are folded like a parcel and secured by a clove (lavang) on top. After frying these dumplings are coated in sugar syrup to get a crusty crisp exterior.

If you are a novice to this dish then you will need a mould to shape the gujiya. Using a mould makes it really easy. Hand folding the edges is an art and with practice comes quite easily. Another hack to shaping them is to seal the edges using a dab of water or milk and press lightly with your finger. Using a fork, press the edges to crimp and seal well.

Ingredients: (Makes 25)
For the filling
Khoya/mawa/milk solids, buy from the store or make your own (recipe below)
½ cup shredded unsweetened coconut
10 green cardamoms, crushed fine
Powdered sugar to taste
Handful each almond and cashews, chopped fine
Palmful raisins
Mix everything in a bowl and keep aside, covered, ready for filling the gujiyas.

For homemade khoya/mawa
1½ cups of milk powder
⅓ cup cream

1. Mix the two ingredients together. Microwave for a minute. 
2. Remove from heat and knead well with hand. 
3. Microwave can vary, and you may need another 30 seconds. Do not overcook
4. Knead again and refrigerate for 10 minutes.
5. Grate and it is ready to use.

For the pastry dough
2½ cups all-purpose flour
4 tbsp ghee (use oil for a vegan option)
Pinch salt
½ - ¾ cup of water
Oil for frying

1. Sift the flour in a bowl. Add ghee and mix with your fingertips till fully incorporated. Mix in the water, a little at a time to form a soft dough.
2. Adding ghee to the flour helps to get a crispy gujiya. Use oil instead, for a vegan option.
3. Dust with little flour and knead for a minute. Cover and leave to rest for 10-15 minutes. Meanwhile, prepare the filling. 

Prepare the gujiyas - traditional method

1. Divide the dough into 25 equal portions. Keep them covered while you work on one.
2. Flatten the dough ball and roll out on a lightly oiled surface to form a 4-inch circle. 
3. Shape the gujiyas using a mould if using one. Otherwise, follow the steps below. 
4. Place the circle on the pastry board, add a generous amount of the stuffing (about a tablespoonful) on one side. 
5. Fold over to form a semi-circle, sealing the edges using a dab of water or milk. Press edges lightly with your finger. Using a fork, press the edges to crimp and seal well. Make sure the gujiyas are sealed well. If they open while frying, the sweet filling can leak out into the hot oil and spoil the entire batch. 
6. Place the prepared gujiya on a plate and cover with a damp cloth while you make the rest of them.
7. Heat oil in a deep pan to medium-low heat. Deep fry a few gujiyas at a time, turning a few times until they turn golden. Frying at medium-low ensures even cooking inside and out and also helps to get a crispy shell.  
8. Fry in small batches to prevent overcrowding the pan. This is a slow process especially if you are making a large quantity, so be patient. 
9. If the filling does leak out of one of the gujiyas, strain the oil to prevent it from sticking to other gujiyas. 
10. As an alternative, you can also bake the gujiyas. Preheat the oven to 375°F. Place all the prepared gujiyas over a lined baking tray. Brush with oil or ghee. Bake in the oven until crisp and lightly brown all over for around 15-20 minutes, turning it halfway. Let stand for 10 minutes before digging in.

Alternate - light shell baked gujiyas
To save time and make the Gujiyas a little less calorie dense here is an alternate light shell baked gujiyas. Use either phyllo pastry or spring roll wrappers for the crust and bake them instead of fry. Here is the light version of the recipe. The edges don't look as pretty but it tastes just as good.

Ingredients: (makes 8)

8 Spring roll wrappers
Filling
½ cup khoya (milk food) grated
¼ cup shredded coconut
1 tbsp each chopped almonds and cashew nuts
1 tbsp raisins
3-5 green cardamoms powdered
⅓ - ½ cup powdered or fine sugar

1. Preheat oven to 400°F. 
2. In a bowl mix all the ingredients for filling. divide into 8 portions. 
3. Take several wrappers and trim them at the corners using a large round cookie cutter. 
4. Take the trimmed spring roll wrapper, place one portion of filling on one side of the wrapper, fold it in half to form a semi-circle, sealing the edges using a dab of water. Brush with butter or ghee.
5. Place on a greased or lined baking tray and bake for 15-20 minutes, turning it halfway, till crisp and light brown. 
6. Let stand for 10 minutes before digging in.

Broccoli Au Gratin

Cheese and broccoli, they just go so well together. In my family, we all like this green flowering head. Raw, steamed, stir-fried, we love it in all forms. This combination, however, is everyone's fave. If you are not a great fan of broccoli, this recipe will certainly make you rethink this cruciferous vegetable.

This rich and delicious side dish is an excellent choice for a potluck and makes for a great side to any festive entree. Creamy béchamel sauce is drizzled over tender-crisp broccoli and topped with shredded cheese and crunchy breadcrumbs to create the ultimate broccoli side dish.
As a variation you can make this recipe with a combination of broccoli and cauliflower, just tastes divine and really satisfying, especially during winter. A great way to incorporate vegetables into your meal.

Ingredients: (serves 4)

1 large bunch of broccoli florets
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
Salt to taste
1 tsp thyme
1/4 tsp freshly grated nutmeg

1/4 tsp freshly cracked black pepper
1/2 cups grated Cheese (Gruyere or Sharp cheddar or Parmesan)

1/4 cup panko + 1 tbsp melted butter

1. Steam the broccoli florets in a large pot of boiling water fitted with a steamer basket for 3 minutes, until florets are tender-crisp. Rinse them in cold water, drain well. We like our broccoli a little crunchy. If you prefer it a little soft then steam for 5 minutes.
2. Arrange them in a single layer in an oven-safe dish.
3. In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually add the milk – 1/3 cup at a time. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt, thyme, and nutmeg. Please grate the nutmeg yourself, it makes a huge difference in flavor.
4. Pour 2 cups of the Béchamel sauce over the steamed broccoli and gently toss the florets to make sure they are thoroughly coated with the sauce.
5. Preheat the oven to 450°F. 
6. Bake the gratin, uncovered, for 15 minutes. Stir together the grated Gruyere cheese and breadcrumbs and sprinkle them over the gratin. Bake it for an additional 10 to 15 minutes, until the gratin is hot and bubbly and the cheese is melted and browned. Sprinkle the surface of the baked gratin with the ground pepper and serve hot.

Indian Paratha

The Indian paratha

Sunday morning, Star Trek playing on TV, slight moist chill in the air and a buttery fried smell drifting through the house. My childhood memories of Sunday brunch when my mother had a day off from work and she made hot stuffed parathas with a different filling each week. We looked forward to them, my brother and I, gorging down these 'garma garam' delicious beauties dripping with butter, and a side of 'mirchi ka achaar' and a small bowl of plain yogurt.

The Indian paratha, an unleavened bread cooked all across Indian households is a breakfast favorite and a lunchbox favorite for almost all kids. There are numerous recipes for parathas with variations of fillings and dough. Most vegetables can be used for stuffing, but my faves are potato (aloo paratha) and radish (mooli paratha). It's a good way to use any left overs, just stuff-em in a paratha.

Crisp edged, flaky and spicy, freshly made, piping hot parathas straight out of the tava, topped with butter, dunked in tangy spicy pickle and a cooling spoonful of yogurt, small moments of childhood bliss.



I have broadly categorized the stuffed parathas into three categories.

1. The dough method - Add the chopped veggies to the flour and knead into a soft dough. Roll and fry. Some examples of this type of  parathas are methi (fenugreek), onion, spinach, green onion.
2. The stuff in method -  Roll the dough into a small disc, place a small amount of filling in the middle, Pull the edges together and seal. Flatten, roll and fry. This is the most common method, and almost any cooked dry vegetable can be used to make a paratha using this method. Some common examples are potato, urad dal, chana dal, paneer, peas, aloo methi sabji, sugar/khoya.
3. The two roti method - When the stuffing is too chunky or too moist to use method-2, try using the two roti method. Roll two rotis, spread the filling evenly on one, place the second roti on top and press the edges to seal them. Then fry gently. A little tricky but practice makes perfect. Works well for grated radish(mooli), cauliflower (gobhi), cabbage, cheese, egg, mince meat -chicken or mutton (keema).

Here are some accompaniments that make these parathas even more special. You may want to try one or more with your next paratha meal.

1. White butter and/or ghee
2. Stuffed or chopped red chili pickle
3. Lime or lemon pickle
4. Raw mango pickle in oil
5. Plain yogurt

THE DOUGH METHOD
Methi Paratha

Ingredients: (Makes 15)
3 cups whole wheat flour
2 tsp oil
4 cups packed chopped methi
1 tsp ajwain
1 tsp garam masala
3-4 green chilies, chopped fine
1-inch ginger, grated
Salt and red chili powder to taste
Oil/ghee for shallow frying

1. Combine the first eight ingredients in a bowl and knead a soft dough with cool water. 
2. Knead well for 3-5 minutes until smooth.
3. Cover and keep aside to rest the dough for 10-15 minutes.
4. Heat a flat griddle pan (tava) or frying pan.
5. Divide the dough into equal portions. Flatten the dough ball and roll out on a lightly floured surface to a 6 inch circle. 
6. Dust off the excess flour from the paratha and place it on the hot pan.
7. Cook for a few seconds and turn over. Smear the top of the paratha with a little melted butter or oil using the back of a spoon. 
8. Turn over and repeat the process of buttering the top while the base cooks. Now turn over to cook the other side until there are brown speckles on the base as well. 
9. Serve warm with yogurt and your choice of some pickle.

THE STUFF IN METHOD

Potato (Aloo) Paratha
Ingredients: (Makes 12)

For the dough
2 cups whole wheat flour
2 tsp oil
For the filling

6 large potatoes, boiled, peeled
1 tsp ajwain
1 tsp garam masala
3-4 green chilies, chopped fine
1-inch ginger, grated
Fresh coriander, chopped fine
2 tsp anardana/ dried pomegranate powder
Salt and red chili powder to taste
Oil/ghee for shallow frying

1. In a bowl, sift the flour and add 2 teaspoons of oil and enough water to form a soft dough.
2. Rest the dough while you make the filling. Wrap it in cling film or cover with a damp cloth and keep aside. 
3. Place the peeled and boiled potatoes in a large bowl and mash them well using a potato masher.
4. Add all the other ingredients to the mashed potato and mix well. 
5. Heat a flat tava (griddle) or a frying pan to medium.
6. Divide the dough and stuffing into equal portions. Flatten the dough ball and roll out on a lightly floured pastry board to a 3 inch disc. Add the filling to the disc, pull the edges together, seal well and flatten.
7. Roll out the encased dough into a 6 inch circle on a lightly floured pastry board. Dust off the excess flour from the paratha and place it on the hot tava. 
8. Cook for 10-15 seconds and turn over. Smear the top of the paratha with a little melted ghee or oil using the back of a spoon. Turn over again to cook the other side and add some more butter on the top side. Turn one more time and cook for a few seconds till lightly crisp.
9. Serve hot with yogurt and your choice of pickle.

THE TWO ROTI METHOD
Cauliflower (Gobi) paratha

Ingredients: (Makes 8)

For the dough
2 cups whole wheat flour
2 tsp oil
For the filling
½ large cauliflower, grated fine
1 tsp ajwain
1 tsp garam masala
3-4 Green Chilies, chopped
1-inch ginger, grated
Fresh coriander, chopped fine
Red chili powder to taste
Salt to taste
Oil/ghee  for shallow frying

1. In a bowl, sift the flour and add 2 teaspoons of oil and enough water to form a soft dough.
2. Rest the dough while you make the filling. Wrap it in cling film or cover with a damp cloth and keep aside. 
3. Mix all the ingredients under filling except salt. Salt will leech out moisture of the vegetable, making the stuffing moist. Add salt just before you start rolling the paratha. 
4. Heat a flat tava (griddle) or a frying pan to medium.
5. Divide the dough into 16 equal portions. 2 of the dough balls will become one paratha. 
6. Flatten a dough ball and roll out on a lightly floured pastry board to a 4 inch circle. Keep it aside while you roll out another dough ball.  Spread a generous amount of filling all over the circle, place the other rolled out circle on top and using your fingers lightly press to seal the edges. 
7. Now roll it gently into a 6 inch circle. Carefully place it on the hot tava. 
8. Cook for 10-15 seconds and turn over. Smear the top of the paratha with a little melted ghee or oil using the back of a spoon. Turn over again to cook the other side and add some more butter on the top side. Turn one more time and cook for a few seconds till lightly crisp.
9. Serve hot with yogurt and your choice of pickle.

Blueberry Cobbler

Truth be told, I am no fan of fruit pies. The goopy and gluey fruit sogging up the bottom crust doesn't do anything for my sweet tooth. But all that's good about the idea of a pie, the hot juicy melting fruit, tender buttery crust and fragrant aromas can be savored in a crisp or a cobbler. In addition to being so much easier than pie crust to make, the crisp or cobbler topping is, frankly, also way more delicious.

Cobbler consists of a sweet or savory filling baked with a biscuit type dough topping. Pie, cobbler, crisps, and crumbles are all in the same family of sweet desserts, often having similar fruit fillings but each with its own distinctive topping. As opposed to a crisp or a crumble, the cobbler dough is a thick dense pastry and more cake-like in nature. Regional variations exist, with some mimicking a pie crust and others more like a dumpling than a pastry.

Most popular cobblers are fruit based, peach, blueberry, blackberry, often served with a scoop of ice cream. This combination of hot and cold, crisp and soft creates a party in the mouth. Some of the savory versions include mutton or beef cobbler.

My favorite cobbler by far is the blueberry one. The best thing about this recipe is that you can enjoy it all year round using frozen blueberries. When fresh berries come in season, it becomes even more of a treat. As a general rule, use 4-6 cups of fruit, fresh or frozen. A little sugar and cornstarch added to the fruit creates a shiny luscious sauce from the fruit's juices. The biscuit topping bakes up crisp on top and fluffy underneath for an ideal contrast to the soft fruit. 

Ingredients: (6-8 servings)
Fruit filling
4 cups blueberries
¼ cup sugar
2-3 tbsp cornstarch (based on fresh or frozen berries)
2 tsp lemon juice
1 tsp cinnamon powder (optional)
Cobbler topping
1 cup flour
¼ tsp salt
½ cup sugar
1½ tsp baking powder
3 tbsp butter
½ cup milk

1. Preheat the oven to 375°F (190°C).
2. Prep the berries - In a mixing bowl combine all the ingredients listed under fruit filling. Pour into a pie dish/baking dish. It should fill the dish halfway to three quarters leaving enough space for the cobbler topping.
3. Prep the topping - In another mixing bowl combine flour,  salt, sugar, and baking powder. Cut in butter until mixture is crumbly. Now add milk to moisten the dough. It should be sticky and quite wet. 
4. Spread the dough evenly on top of berry mixture with your hand and press it down lightly. Or drop spoonfuls of dough all over the fruit. 
5. Bake uncovered for 35 to 40 minutes until the edges are bubbling and the top is golden brown.
6. Serve hot with a blob of vanilla ice cream or as is.  
7. Note - If you are using frozen berries instead of fresh, place the berries on top of a paper towel till they reach room temperature. This will allow any ice crystals to melt off before baking and not wind up making the cobbler too liquidy. Add more cornstarch. 
   
8. Leftovers can be stored for up to 2 days in the fridge. 

Ragda Patties

I love bringing the flavors of traditional Indian comfort food to my table. I have always been a fan of the vast array of culinary offerings of street food. From Puchka to Jhal Muri, momos to vada pav, I love it all.

If you are a chaat lover then this recipe is for you. Ragda Patties - A lip smacking and finger licking Mumbai/Gujarat street food. Ragda patties are what Tikki Choley is to North Indian chaat lovers. The concept is the same, only flavors are more in tune with Maharashtrian cuisine. There are two main parts to this dish, the Crisp hot patties (potato Tikkis) that are served over a ladleful of hot dry yellow peas curry (Ragda) cooked with an array of spices, topped with green and red chutneys, onions and crisp Sev.
An attractive dish with flavors bursting in every spoonful. Serve it as a starter or as a mini meal for brunch/lunch.

A few points to keep in mind:

• White peas need to be soaked overnight. If that is not possible then a minimum of 6 hours is definitely required. 
• I always pressure cook the soaked peas. I recommend pressure cooking peas as its the quickest way to cook them properly. 
• Potato patties can be both shallow fried or deep fried. 
• An array of toppings really adds to the whole flavour quotient of this dish. So make sure to try a few of them.

Ingredients (serves 4)
For Ragda:
1 cup dry yellow peas, soaked overnight
½ tsp turmeric powder
½ tsp red chili powder
salt to taste
1 tbsp oil
1 small red onion, chopped
2 medium tomatoes, crushed
½ tsp ginger garlic paste
Ragda dry masala
½ tsp cumin seeds
1 tsp coriander seeds
½ tsp fennel seeds
For patties:
4 medium potatoes, boiled and peeled
½ tsp grated ginger
Chopped fresh coriander
½ tsp cumin powder
¼ tsp mango powder (amchoor)
Red chili powder to taste
Salt to taste
2-3 tbsp breadcrumbs (or as needed)
Oil for frying
Other ingredients for serving:
Mint chutney
Tamarind chutney
½ Red onion, finely chopped
1 Tomato, finely chopped (optional)
Sev, as required
Fresh coriander leaves, finely chopped
Generous pinch red chili powder (optional)
Pinch cumin powder (optional)

1. Make Ragda - Take the soaked white peas with 2 cups of water along with turmeric, chili powder, salt, and pressure cook till the first whistle, simmer for 2-3 minutes and take off the heat. I like the peas to hold their shape and not mush up too much. If you want you can cook a bit more for a more blended curry.
2. Once the pressure releases, open the lid. Keep aside.
3. In a pan heat oil. Add chopped onion and fry till pink. Add ginger garlic paste and cook for a few more minutes. Add tomatoes and cook till you see oil at the side of the pan. 
4. Add the cooked peas and the dry radga masala. Crush a few peas using the back of the ladle to make the curry more smooth. Add some water if the peas become too dry. Continue to cook until all the flavors blend in together. Adjust seasoning. 
5. Make Patties- Mash boiled potatoes. Add all the ingredients listed under patties. Combine well and shape into eight small cutlets.
6. Shallow fry the patties until golden brown and crisp.
7. Serve - In a plate spoon some prepared ragada and place patties on top.
8. Top it with green chutney and tamarind chutney.
9. Add some chopped onions, tomato, sev and coriander leaves.
10. Sprinkle chili powder and cumin powder (optional).

Vermicilli Pudding

Seviyan payasam (Vermicelli Pudding) is a simple and delicious dessert made with milk and roasted vermicelli, cooked together with aromatic spices to a custard like consistency. Made specially during festivals and special occasions, seviyan pudding is a must make dish for Eid. Served it hot or cold.

Vermicilli is a thin spaghetti like pasta made from either whole wheat flour, semolina flour, rice flour or all purpose flour. It can vary from very fine to thick. Usually I use the fine whole wheat variety as it is the fastest to cook. But you can try any of them. Just adjust the cooking time and amount of liquid.  Pre roasted fine vermicelli is also available in stores. If you happen to buy that then you can skip the first step.
A vegan variation of this pudding is where you leave out the milk and cook the vermicelli in sugar syrup. The dish comes out all caramelized and butterscotchyy and yum. I recommend using the thicker vermicelli for this variation as it will absorb more liquid and caramelize better.

Starting off the new year on a sweet note.

Ingredients: (serves 4)
2 tsp clarified butter(ghee)/oil
1 1/4 cup fine vermicelli, broken
2 cups whole milk
3-4 green cardamom pods, crushed
pinch saffron, in 2 tsp of warm milk or water (optional)
Sugar to taste
Handful chopped mixed nuts (almonds, cashews, pistachios, raisins)

1. Heat ghee in a heavy bottomed pan and lightly fry the vermicelli till golden. Omit this step if you have purchased pre roasted vermicelli. 
2. Pour milk and bring it to a gentle boil. Add the saffron concoction and stir. 
3. Simmer for -10  minutes, stirring often till the vermicelli cooks thru and the pudding thickens a bit. 
4. Add sugar and mix well till it dissolves. 
5. Remove from heat and flavor the pudding with cardamom powder. Mix half the chopped nuts.
6. Use the remaining nuts as garnish on top. 
7. Serve hot or cold. 
8. As it cools down, the pudding tends to thicken. So add more milk before serving. Alternatively add more milk while cooking and don't thicken the dish too much.

Panch Phoron

Panch Phoron literally means 'five spices.'  It is a blend of five commonly used whole spices from the Indian Kitchen and consists of cumin, brown mustard, fenugreek, nigella and fennel seeds.  Mix all all the seeds and store in an air tight container. To use, either dry roast or fry these seeds in a little oil.
Panch phoron is used in many dishes from the Bengali and Bangladeshi cuisine. Stir fry potatoes or karela or pumpkin in a teaspoon of panch phoron for a delicious bowl of goodness.
Panch Phoron is usually a mixture of equal amounts of each spice.  I choose to use less fenugreek because of its bitter taste.  Feel free to increase the quantity if you like.

Ingredients: (makes about ¾ cup)
3 tbsp cumin seeds (jeera)
3 tbsp brown mustard seeds (sarson)
3 tbsp fennel seeds (saunf)
3 tbsp nigella seeds (kalonji)
1 tbsp fenugreek seeds (methi)

1. Combine the seeds in a small bowl. Store in an airtight container.
2. Depending on the dish, either fry briefly in oil or dry roast these seeds to bring out the flavor.

Salsa all the way

Spring is the season for warm sunshine, charming sounds of twittering birds and humming bees, colorful blooms, green leaves and little shoots on the bare branches. It also marks a start to the barbecue season. So while you prep your yard and grill, here are a few recipes to get you started this spring. These salsas will complement any grilled meat, fish and veggies.

Salsa is Spanish for sauce. Chunky or smooth, it is a great accompaniment to grilled fish and meat, wraps and fajitas, and tastes awesome with chips. There are many types of salsas. Tomato based salsas, fruit salsas and vegetable salsas. Make them mild or hot, based on your spice quotient. Here are a few of my faves.

Types of salsa
Salsa Ranchero: Red, tomato-based with taste of cilantro and garlic. Spice can vary from mild to very hot. Usually served warm to provide full flavor.
Salsa verde: Tomatillos give the color and flavor for this salsa. Can be prepared with raw tomatoes or with roasted for an enhanced flavor.
Tomato-based chunky salsas: Most tomato-based salsas are a mixture of tomatoes, onions, peppers and spices. Cilantro and jalapenos are used to spice it up.
Vegetable Salsas: Popular vegetables for salsa include corn, dried beans and peas, sweet peppers, avocados, sweet potatoes and olives. Use them as starters or as a salad, serve over rice or inside a wrap.
Fruit Salsas: The combination of hot and sweet is a fave with our family. You can use just about any fruits for the fruit based salsas but the tropical fruits taste the best (e.g. pineapples, mangoes, citrus fruits and papayas). You can also use fresh berries such as strawberries and raspberries, and other fruits such as pomegranate, watermelon, pears and peaches. I do not recommend using frozen fruits because the texture will be affected and the flavor dilutes as the fruit defrosts. Fruit salsas should be served cold.

Pico de gallo (or salsa fresca)

Ingredients:
1 large diced tomato
1/2 diced medium sized red onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt
1 jalapenos (or more if you prefer it hotter)

Mix up all ingredients and keep at room temperature for half an hour to let flavors blend in.

Spicy fresh pineapple salsa
Ingredients:
1/2 a pineapple cored, chopped to bite sized pieces
1 large red pepper chopped
1/2 red onion chopped
Handful of fresh mint leaves chopped
2 jalapeños, stemmed and minced
1⁄4 cup finely chopped cilantro
Salt to taste
3 tbsp fresh lime juice
2 tbsp fresh orange juice
1 tsp sugar (optional)
Mix all the ingredients together and chill for 2 hours. Serve at room temperature over the grilled fish.

Mango avocado salsa
Ingredients:
2 ripe mangoes
2 avocados
1 small red onion
Handful fresh cilantro
Few leaves of fresh mint
2-3 jalapeño peppers
Salt to taste
Lime juice

1. Cut mango and avocado into small bite sized pieces. Thinly slice onion and chop jalapeño, cilantro and mint fine.
2. In a medium bowl, combine all the ingredients. Chill for an hour to blend the flavors. Serve cold.

Mango salsa
Ingredients:
3 mangoes cubed into ½ inch pieces
1/2 red onion, chopped fine
1 Thai chili, finely chopped
Handful fresh coriander , chopped roughly
1 red pepper, chopped into ¼ inch cubes
bunch fresh mint, chopped
Juice of 2 limes
Salt and pepper to taste

Mix everything, cover and chill for an 30 minutes before serving

Citrus Salsa
Ingredients:
2 ruby red grapefruits
2 navel oranges
1 small red onion
Handful fresh mint and coriander
1 jalapeno pepper
Salt to taste
Freshly ground black pepper

1. Peel and chop the grapefruit and oranges into small bite sized pieces. Do this in a bowl to catch all the juices that will flow as a result of chopping.
2. Chop onion, jalapeno, mint and coriander.
3. Add these to the chopped citrus fruit. Add salt and pepper to taste and mix well.
4. Taste. If the fruit is sour enough then your salsa is ready. Sometimes the oranges and grapefruit are sweeter than you want. In that case add some lime juice to taste. Cover.
5. Refrigerate until ready to serve.

Salsa Ranchero
This earthy salsa is traditionally pounded to a smooth paste in a mortar and pestle, but a food processor works just as well.
Ingredients: 
1 lb tomatoes
4 hot chilies (serrano/jalapeños)
4 cloves garlic, peeled
Salt to taste
Handful finely chopped cilantro
1⁄2 onion, chopped fine
1 lemon, juice and zest

1. Use 4 or less chilies based on your spice quotient.
2. Place tomatoes, chilies and garlic on a foil-lined baking sheet and broil on high. 
3. Turn them often. Cook till you see charring (blackened spots) and everything cooks through about 10-15 minutes. 
4. Chilies and garlic will be done before the tomatoes. Remove as each ingredient is done. Cool.  
5. Place everything in a food processor and puree until smooth. Small chunks are okay if you like your salsa a bit chunky.
6. Keeps in the fridge for up to a week. Serve warm for an enhanced flavor.

For a detailed recipe click here

Salsa verde
This salsa has 2 versions. Raw and roasted. Both taste great. Choose based on prep time available as the roasted one takes some cooking time. I must say the cooked version has an earthy smoky flavor.
Ingredients: 
1 lb tomatillos (husks removed)
2-3 cloves of garlic
3-4 hot chili peppers (serrano/jalapeños)or less based on your spice quotient
Handful finely chopped cilantro
1 lime, juice and zest
1⁄2 medium onion, roughly chopped
Salt, to taste

Black bean and corn salsa

For a detailed recipe click here

Ingredients: (serves 4-6)
1 can black beans
1 cup frozen corn
1 red pepper
1 large tomato
1/2 large red onion
Few sprigs fresh coriander
1 jalapeno pepper
1 tsp roasted and ground cumin
1 Lime, juice and zest
Salt to taste
1 tsp oil

Tomato olive salsa
This pico de gallo gets a briny boost from olives. Serve it spooned over grilled fish or chicken.
Ingredients:
2 ripe tomatoes, chopped
1 small red onion, chopped
1/4 cup finely chopped coriander
1 small jalapeno pepper, chopped fine
1 garlic minced
5-6 green pitted olives, chopped
Salt and pepper
Juice and zest of 1 lime

In a large bowl, toss together all ingredients.
Let sit for 30 minutes to blend flavors. Serve at room temperature or chilled.

9 scrumptious recipes using Potato

Potatoes are a staple at any table. Whether you are hosting a get-together, or enjoying dinner with friends, or simply hanging out with your family, this comfort food favorite is sure to satisfy every taste bud. So versatile, you can roast, bake, stir fry or boil them. Having a neutral starchy flavor, they complement almost any meal. From starters to side dish, main dish to dessert, potato never fails to disappoint.
There are about about 100 varieties of edible potatoes grown around the world. These range in size, shape, color, starch content and flavor. Besides being a world staple, potato has an impressive nutritional profile. It is a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

Here are some of our family faves.

Grilled Potato wedges
Crisp crunchy exterior with soft fluffy insides, flavored with spice mixture of your liking and a little char from the grill. These perfectly seasoned grilled potato fries/wedges are one of my favorite sides to serve with any BBQ dish. They are quick and delish and pair wonderfully with most meats coming off the grill.
Find the detailed recipe here.

Sweet Potato Wedges
These grilled wedges make for an excellent side dish alongside grilled salmon or chicken. Sweet and soft on the inside, charred and crunchy on the outside – what’s not to love here? And I love that all components for dinner can be cooked outside and there is practically no clean-up to do in the kitchen.
Find the detailed recipe here.

Aloo chaat

Diced potatoes are fried in generous helpings of oil on large griddles or tava and drizzled with tamarind, mint chutneys and an array of ground fragrant spices.
This version is much lighter without compromising the taste. Roast the half boiled potatoes in the oven with just a drizzle of olive oil to get the crisp delish spud. If you prefer, you can shallow fry your diced potatoes and flavor them with chaat masala.
Find the detailed recipe here.

Batata Vada

Battered, deep fried potato fritters typically served as a tea time snack is a popular Maharashtra street food and is served with a bunch of condiments such as green mint coriander chutney and the red chili garlic chutney. Flavored mashed potatoes are shaped into round balls and dipped in a thick chickpea flour batter, then deep fried to get a crispy exterior with a soft interior.Find the detailed recipe here.

Aloo tikki
The evergreen Indian street food is loved by all, big and small. Spiced potato cutlets fried to perfection to give a crispy exterior and a soft interior. This versatile dish can be served in several ways and is a real comfort food for those cold and wet evenings.
Find the detailed recipe here.

Dum Aloo

This fried potato curry is an Indian dish from the Kashmiri kitchen. Small baby potatoes are cooked in a tangy spiced gravy of ginger, garlic, tomatoes and yogurt. The beautiful reddish hue comes from Kashmiri chili powder which have a distinctive flavor, though not very spicy. I like it with roti or naan. Dum aloo can be served on special occasions and looks as beautiful as it tastes.Find the detailed recipe here.

Sesame potatoes (til wale aloo)

My mom's recipe, this dish is from Nepal and is always a favored item in gatherings. This spicy vegan fare takes multiple steps but is well worth the effort. As the flavors blend it, taste enhances after 24 hours. So I always make a double batch to ensure left-overs for later. This dish is suitable for a fasting meal.
Find the detailed recipe here.

Aloo Posto

A simple and delicious stir fried potato dish, aloo posto is a staple in Bengali households. Using just a few ingredients you can make these spicy potatoes and they taste awesome with dal and plain roti. The main flavor comes from poppy seeds.
Find the detailed recipe here.

Sweet potato fudge (shakarkandi halwa)

Shakarkandi ka halwa or sweet potato fudge makes for a delicious prasad and dessert for the day of fasting. A must try for everyone with a sweet tooth.
Find the detailed recipe here.