Posts Tagged ‘Marut Sikka’

Daal Panchmela

Saturday, April 21st, 2012

To be honest, N watches the show “Lock stock and two smoking tikkas” presented by Marut Sikka and I
just get the recipe which N wants me to make.This daal with five different grams looked tempting and since he bought me the book Indian flavors(hmmm) he wanted me to make it for phulkas one day. I have previously tried Mirchi Ka Salan, Aloo Kari Patta ,clear tomato soup, pea patties from this cookbook and they were fantastic. I loved the taste of different daals but N was not too fond of the different textures of different daals in the recipe(but that is the speciality of this recipe). But still I make it once in a while and just mash up his portion of the daal to a very smooth consistency. This is an excellent recipe to try in the slow cooker too and the slow cooked daals will just melt in the mouth with some flaky parathas. This was our lunch last weekend when we went for swimming with lil R, I just pressure cooked it, did tadka and we had it with frozen parathas.

Ingredients: (Serves-2)
Chana Dal- 1/4 cup
Toor dal- 1/4 cup
Moong dal- 1/4 cup
Masoor dal- 3 tbsp
Urad dal- 3 tbsp

Vegetables:
Tomatoes(I used roma)- finely chopped- 1 cup
Finely chopped ginger- 1/2 tsp

Butter- 1 tbsp
Turmeric powder- 1/2 tsp
Red chili powder- 1/2 tsp
Dhania powder- 1/2 tsp
Hing- 1 pinch
Salt to taste

For tempering:
Ghee- 1 tbsp
Oil- 1 tbsp
Cumin seeds- 1/2 tsp
Dry red chilies- 2

Method:

This is not exactly the method the chef has suggested but I find that cooking all the daals in pressure cooker is easy so I do it that way rather than boiling it in a pot.

Heat oil in a pan and toast all daals to a golden brown color. Let it cool down and wash all the daals (after toasting). Transfer the daal mixture to a pressure pan, add butter, red chili powder, turmeric powder,salt and ginger and add enough water to cook the daals. Pressure cook for 2-3 whistles till daals are cooked enough and are tender.

For tempering, heat ghee in a pan add cumin seeds, when they spluttter add hing, dhania powder, dry red chilies and tomatoes. Stir fry well till tomatoes are cooked through and looks buttery. Add this to the cooked daals in the pressure cooker. Let it simmer for another 4-5 minutes. Switch off. Add lemon juice to taste and serve with any type of bread.

This Daal Panchmela goes to MLLA edition 46, hosted this month by the creator Susan.

Zucchini rice

Tuesday, December 15th, 2009

Due to the unexpected snow in Houston last week, we collected vegetables and herbs from the garden before the icy showers hit. I had a bunch of coriander,mint and green onions sitting in the refrigerator because of this change in weather. I was thinking of making some podi or thugayal with mint and coriander leaves, but ended up making a rice dish with them, using a lone zucchini. I like using zucchini in pasta dishes or vegetable bakes, but hubby is not too fond of zucchini. When I made this rice though, he was not able to realize that it had zucchini in it. It blended so well with the herbs. I usually make peas rice with herbs but zucchini was a good variation from peas and it tasted like a peas pulao/mint rice.

Ingredients (serves-2)

Basmati Rice- 1 cup
Zucchini – 1
Mint leaves- one bunch
Cilantro leaves- one bunch
Green onions- couple of strands
Lemon Juice- 1 tbsp
Salt to taste
Bay leaf-1
Cardamom- 2 pods
Black Pepper powder-1/2 tsp
White pepper powder 3/4 tsp
Cumin seeds- 1 tsp
Sunflower oil/Butter- 1 tsp
Water- 2 cups

Method:

Wash and soak rice with water for 10 minutes.

Wash and peel the zucchini. Grate it in a cheese grater. Wash and rough chop mint leaves, cilantro and green onions.

Heat oil/butter in a pan and add bay leaf, cardamom and cumin seeds. Drain water from the rice. When cumin seeds splutter, add the drained rice to this and stir fry for 2-3 minutes.

In a rice cooker, add this rice, grated zucchini, mint leaves, cilantro leaves,green onions, salt, pepper powders and 2 cups of water  and cook like normal rice.  If you are using pressure cooker, wait for 2 whistles. Let it cool and fluff up the rice with a fork. Add lemon juice and mix well.

Serve the zucchini rice with any gravies or with raitha. I served the Zucchini rice with rajma and they complemented each other very well. The zucchini rice is not spicy, but rajma is a rich tomato based gravy made of kidney beans and they match in flavor combinations.

Clear Tomato Soup

Tuesday, December 8th, 2009

I like making soups for dinner along with some rotis or simple pasta but I dont get to make it taste like restaurants do. I have tried adding cornflour to sweetcorn soup yet I feel something is missing. I blanch and puree and simmer the tomatoes but its all gooey and thick and not like a simple clear soup, when I look for a consistency of a  Rasam. I tried this version of tomato soup from the Cookbook I was reading last month. It turned out to be  a soup with overpowering flavors of spices and I couldnt taste the tomato. I usually use lesser amounts of spice while trying out recipes but this one turned out to be really spicy.

The only part I liked about it was using a sieve to extract the contents and it did not require any flour to thicken it. I tried making the soup with different veggies and other combinations and in the end I liked this adapted version of tomato soup and its a keeper.This is how it goes:

Ingredients(Serves 2)

Ripe Tomato- 3 big

Cinnamon sticks- 2

Vegetable Bullion cubes-1 (vegetable stock soup cubes)

Whole black peppercorns- 1/2 tsp

Garlic- 2 cloves

Salt- to taste

White pepper powder- to garnish

Coriander leaves- 2 tbsp

Butter- 1/2 tsp

Water- 4 cups

Method:

Rough chop the tomatoes. In a pan, mix tomatoes, peppercorns,garlic,cinnamon sticks,and salt. Dissolve bullion cubes in approximately 4 cups of water. Add this water to the pan with tomatoes and cover and let it simmer for 20 minutes.

Once the tomatoes are thoroughly cooked and is well mixed with the bullion-cinnamon water, switch off the stove. Mash the tomatoes well with a masher along with the peppers and cinnamon(Do not grind or blend in a blender, just mash with a fork or masher).

After this stage, I just poured the entire contents of the pan into a sieve and let the juices pass through into another pan and discarded the tomato pulp,pepper and cinnamon stick that was collected in the sieve.

Reheat the extracted soup in the pan for 1-2 minutes. Switch off. Garnish with coriander leaves and butter. Taste for salt and pepper and re-season. This tomato soup is filling on its own, but you can also serve it with jeera poppadams or garlic bread.

When I made this soup I thought of a perfect compliment to serve with the soup- Cutlets.And I wish I had one of these cutlets by SunshineMom to go with my soup! A bite of the crunchy cutlet and a ladle of soup…That would be heavenly.

I am sending this soup to Monthly Mingle-Soups hosted this month by TongueTicklers and started by Meetha.

Matar Tikki(Pea Patties)

Saturday, November 28th, 2009

Because of the thanksgiving weekend and a few days break from the regular rush, in the evenings I make something to munch,like pakodas or bajjis. I wanted to try making kebabs and started out with the ingredients needed for a veggie-nut-kebab. Then it struck me that I didnt have the iron kebab skewers and that we ran out of bamboo skewers also. I was not in the mood to drive  30 mins up and down to get a pack of skewers and decided to turn them into patties. I have been browsing through a couple of books for recipes to try out and so mixed up cutlets, tikki and kebab into one dish.

This pattties are a bit different from the regular patties as they dont have potatoes. The nuts and dried fruits gave the tikki a nice bite and a royal touch. It just took me 10 minutes to assemble the ingredients and make the tikki and they turned out to be cripsy and kept their shape and crunch for quite sometime.

After posting this recipe and reading the comments by Sra, I have got ideas for variations and if it had occurred to me earlier, I could have made it as a chana with matar tikki(a double legume dish) or even sprinkled a generous amount of haldiram’s or omapodi on top! Or even a dahi tikki with some chat masala on top…..Gosh, Indian street food has endless options…

Ingredients (makes 9 tikkis)

Peas- about 12 ounce bag of frozen peas

Cumin seeds- 1 tsp

salt- to taste

Green chilies- 4 numbers

Turmeric powder- 1/2 tsp

Ginger(finely chopped)- 1 tsp

Garam masala powder- 1 tsp

Finely chopped dates and raisins- 2 tbsp (you can also add figs)

Finely chopped cashews and almonds- 1 tbsp

Corn flour – 5 tbsp

Oil- for shallow frying

Method:

Heat oil in a pan and add cumin seeds. When they splutter add the frozen peas and stir fry till they turn tender. Add salt, turmeric powder, garam masala powder, green chilies and ginger. Stir fry for another 3-4 minutes.

Remove from stove and slightly cool. Pulse the mix in a blender along with dates, nuts and raisins to a coarse grind and not to a mushy paste.

In a bowl, mix corn flour and the peas-nuts-fruits mix. Th corn flour holds the patties together and gives it a crispness. You can actually just make the patties and roll it in corn flour for frying too!

Divide the mixture into equal parts and make small  balls out of it. Slightly  flatten each one to a disk shape.

Pour some oil in a pan and place the patties in the pan. When one side of the patties turn brown, turn them again and cook another side.

Serve  hot with tomato ketchup with a dash of lemon juice on top. Enjoy with a cup of hot steaming tea!

I am sending this Pea patties as an entry to My Legume Love affair 17 hosted this month by Sra and created by Susan of the Well Seasoned Cook.