Parsi Dhansak - for FMR Pumpkin

Pumpkin is quite a staple in my parent's home, where it is used generously in Kootu (Gravied vegetables), Sambhar, Thalagam etc. Not being too fond of the vegetables on the sweeter side, pumpkin is usually not on my shopping list. Not unless I want to make Dhansak or Bisi Bele Huli Anna.

The pumpkin used in this is the golden variety (shown in picture) which is more nutritious and anti-oxidant rich compared to the white pumpkin. Whites are used in Avials- which is one of my hot favourites.

Parsis are members of the Zoroastrian community that migrated from Persia to India over 1000 years ago to escape religious persecution. Most of them concentrated in the state of Gujarat, adapting the local language and culture as their own. Their cuisine is a unique blend of the vegetarian Gujarati food and the meaty cuisine of Persia. Dhansak is one of their much-loved dishes, which is usually made with lentils, vegetables and meat into a spicy curry that is had with brown rice.

Vegetarian that I am, my dhansak is meatless but any meat eater would confirm that it is as tasty ( Atleast let me assume so! )

Dhansak is ready!

The list of ingredients is a bit lengthy, but except for a little prep work, you will find most of the stuff in your pantry, especially if you are an avid food blogger!

There are three parts to this recipe.
-Cooking the lentils
-Preparing the masala
-Cleaning and cutting the vegetables

Lentils required:

1/3 cup tur dal
1/3 cup masoor dal
1/3 cup moong dal

Mix the dals. Wash them thoroughly 3-4 times. Keep aside.

Pumpkin:

Use the golden variety. You will need around 200 gms of the same. Remove the skin with a heavy knife, scrape out the seeds. Chop the pumpkin into 1" cubes. Don't cut it any smaller, or they will get totally mashed with the dal on pressure cooking.

Pressue cook the dals with the pumpkin pieces for around 3 whistles.

Meanwhile prepare the masala and vegetables.

For dhansak masala:

6 cloves garlic
1" piece fresh ginger
6-7 red chillies
1 tsp cumin seeds
1 tsp coriander seeds
1" cinnamon stick
2 green cardamoms
4 pepper corns

Saute the above ingredients other than ginger and garlic, on a low flame until fragrant, about a minute or two. Cool for a few minutes and grind to a fine paste along with ginger-garlic. You can add around 1/4 cup of water to assist in grinding. Keep the masala aside.

Vegetables:

2 medium onions-sliced
2 tomatoes-chopped
1 small bunch methi (fenugreek) leaves- cleaned and chopped finely to make a loosely packed cup

Bringing together the masala and vegetables

Method:

Heat 2 Tbsp oil in a large pan. Fry the onion slices with a few grains of sugar (less than 1/8th tsp). Sugar makes the onions brown faster. Saute for 3-4 minutes till nicely browned.

Add the masala paste and saute for 3-4 minutes, until it emits a rich aroma.

Put in the chopped tomatoes, chopped fenugreek leaves. Saute for 3-4 minutes, until tomatoes are cooked and leaves have wilted.

At this stage, add the boiled dals and pumpkin. Add around 2 tsp of salt. Stir well and check for spices and salt. In case the tomatoes aren't sour enough, you can add a teaspoon of tamarind pulp.

Serve hot with plain rice or traditional Parsi Brown Rice.

Lap it up with rice

This recipe makes enough dhansak to serve 6 people. Even if you are just 2 at home, it is worth making and saving half of it for later. It tastes better after the flavours have sunk in for a day or so. It will keep for 2-3 days in the refrigerator, kept in a tightly sealed box.

The day I'd made this, we had a friend come in for dinner. He remarked that he was getting to eat dhansak after ages as the authentic recipe isn't really vegetarian and he was a vegetarian himself. In case you are a person who'd love to make the real meaty version, check out the link below for Authentic Parsi cuisine.

You will find many delicious Parsi Recipes here. Eggs, Potatoes and meat are their favourites though!

This is my submission for the FMR - Pumpkin hosted by multi-talented Meeta of What's for lunch honey?

Tags:
Parsi cuisine, Parsi recipes, Dhansak, Vegetarian dhansak, Savoury pumpkin recipes, Pumpkin, Lentils, FMR

(Pumpkin image courtesy: Getty Images)

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Almost fat free Sweet Potato Chips

This is more of a tip than a recipe. A tip to make chips without frying. I got this idea from the blog 28 Cooks where there was a post on Microtato Chips. The taste of my favourite brand of chips (when I was in US) was Terra - thick chips made from starchy vegetables - potatoes, sweet potatoes, beetroot etc. These were definitely deep fried, but since then I've been wanting to make sweet potato chips at home.
The Indian sweet potatoes are almost white from inside unlike the orange coloured ones I've seen in US. These are starchy and dense and hardly sweet to taste.

To make these chips, all you need is a sweet potato, some seasoning and a microwave oven. Peel the vegetable. Slice it with a mandolin or as thin as you can manage with a knife.

Spray it with some oil / Coat it evenly with a teaspoon of oil. Add salt, red chilli powder and a bit of turmeric and mix it thoroughly into the slices.

Arrange it in a single layer on a microwave safe dish, and nuke at high for 5-6 minutes. The time taken depends on the power of your machine and thickness of slices.

Cool for a while and enjoy!

You can do the same with any of the starchy vegetables.

I also tried a salt and pepper combo and that worked fine too.

Ah! The fun of eating chips without the guilt is a wonderful experience. Do try and let me know!

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Podi Idli with Mushrooms and Onions

I had this stuff first in the bar at Hotel Temple Bay, Mahabalipuram. I'd heard about it, but never tasted it. It felt like a really old wine in a refreshing new bottle...as in something I'd eaten a million times (well, almost) but in new tastes and shapes.

This is my spin on that recipe adding a few more ingredients to make it healthier, more wholesome, yada yada yada...

You have two questions to answer:

1. What is the original recipe?
2. What is the main ingredient that I've used (which the original recipe doesn't have)

I've tried my bit to make it a little less easy...and I'm keeping my fingers crossed :)

So-take a guess? In fact, two!

-----------------

By now, most of you might have put two and two together...

The original recipe is Podi Idli which is a popular cocktail snack down south. Idlis are made in the mini-moulds or whole idlis and chopped into bite sized pieces. A tempering of bengal gram, split black gram (chana dal and udad dal), curry leaves, red chillies is mixed with the idlis along with Molagai podi (a staple spicy lentil powder that is eaten with idlis and dosas in Tamil and most south Indian homes)

My variation on the above is the addition of a cup of chopped fresh mushrooms and onions to make it more filling and add that vegetable component to this dish. The varying textures in this recipe coming from the soft idlis, chewy mushrooms, crunchy lentils is what makes it a fantastic combination.

Ingredients (Serves 3)

8 Idlis - cut into bite sized pieces

1 pack fresh mushrooms-quartered (to make about a cup)

1 large onion-thinly sliced

1 T bengal gram (chana dal)

1/2 T split black gram (Udad dal)

1 sprig curry leaves

1/2 tsp mustard seeds

1/8 tsp turmeric powder

1 T Molagai podi

1/2 T oil

Heat the oil in a wok. Add the mustard seeds. Once they splutter, add the udad dal and chana dal. Saute on medium heat till they turn golden brown. Add the curry leaves and stir for a few seconds.

Put in the sliced onions and saute for 2-3 minutes. Add the mushrooms, stir them around for 2-3 minutes until they are partly cooked and not mushy.

To this add the idli pieces, turmeric powder, pinch of salt and the Molagai podi. Sprinkle a bit of water and stir gently until the idlis get coated with the spices.

Serve hot.

Note:

You can find a basic Molagaipodi recipe here on Food in the main.

Also check out Sudha's Idli-Dosai with Molagai podai recipe here at My Samayal

You can serve this as a snack or for breakfast. You can also make these podi idlis to use up any leftover idlis.

You can also add sliced peppers of your choice to this recipe.

Tags:

Leftovers, Idli, Mushroom recipes, Healthy snack

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(Me )me time

It's that time of the year when there are plenty of memes floating around in the blogosphere. I've seen Karthi (Kitchenmate) tag me for the Me meme, atleast two people have tagged me for the 5 foods before you die Meme started in the Traveller's Lunchbox.

Since its always easier to talk about oneself (or may be not), I shall tackle the first one first.

Sunset on the way back from Brighton beach

I am thinking about: some of the things I read yesterday on this blog called the Happiness Project. Little things that make a lot of difference. Simple things like how cleaning up your kitchen and de-cluttering your home before you sleep at night, makes your morning better and brighter.

I said: when I see a meme like this, with two words to start me off, my mind goes blank. There could be a hundred things I want to say, my fingers are rested on the keyboard and I don't know what to write.

Cute li'l chicks in Mahabaleshwar market

I want to: be able to express my feelings crystal clear in writing. I'd like to gift it to S someday. I want to write a book someday on the little things in life. I want to start my little home-style restaurant in Bangalore, a place where people will love to just hang around, a place that reminds people of home.

I wish: I wouldn't mess up my cleaned up closets so soon. I wish they'd remain organised forever. I wish I'll be a more accomodating, less bickering wife. I wish I'll be a patient mom. (when I become one that is). I wish to be my kid's best friend.

I regret: not joining my husband (S) on the sky-dive, a 180 ft jump and dangle in the sky in one of the amusement parks. It would sure have been an experience of a lifetime. It could be done singly, in pairs or as a set of three people. S did it with Manu and I was too scared to join them. I knew it was safe, but the fear was too much to handle...

I hear: the silence of my soul when I chant OM. I've been hearing that silence for the last few mornings I've woken up early. It sounds so good that I don't want to come out of it...

Staring down at the valley in Mahabaleshwar

I am: a down-to-earth simpleton at heart with very few materialistic desires.

I dance: in my mind when I hear a catchy song. Somehow I'm not too co ordinated when it comes to dancing with my body :) I've been wanting to learn salsa for quite some time, if not for anything else, to break the mindset that I CANT dance.

Monsoons as seen from my balcony

I sing: pretty well. I've learnt both Carnatic and Hindustani Classical music. I like standing in my balcony, watching the Sun set into the Arabian Sea and sing one of my favourite bandish. I want to resume singing lessons soon, probably writing this down will push me to the music school this evening...

I cry: at the drop of a hat. Sometimes, I don't even know if it was something worth crying about. Most of the times I cry because I've said something that I dind't mean to say at all. If I don't cry for too many days at a stretch, I wonder if everything is alright with me ;)

I am not: a person who wishes ill for anyone ever.

I write: from my soul. Writing to me is a form of meditation. When I read something that I've written months ago, I wonder if its me who has written this.

I confuse: like hell between left and right. It's been a problem since childhood and I haven't outgrown that yet.

I need: to harness my talents in a better way. I need to work towards my long term goals and not build castles in the air. I need to put things to paper and put in a sincere effort.

I (try to) value: everything that I've got ! When I feel low about something, I try and think of the stuff God has gifted me with. A caring family, a wonderfully supporting husband, a lovely home and so much more. I value the time we spend together, sometimes without even speaking a word. Each of us doing their thing and yet basking in the warmth of each other's companionship. Like that saying I once heard- "“The best kind of friend is the kind you can sit on a porch and swing with, never say a word, and then walk away feeling like it was the best conversation you've ever had.”

I love: nature, trees, farms, fields. I'm waiting for the day I can move out of Bombay, throw seeds in the soil, watch them grow. I love baking. Makes me feel like a real woman, churning out magic from a bunch of boring ingredients. I love to just stand and stare and beautiful scenery. I love to know that I'm loved by some people for just who I am. I love the fact that despite all my flaws, S loves me so...

I think: about how our lives will be 10 years from now. Will I be the same when I'm 40? Will we talk at all, or just be furiously sending of emails and text messages? Will we be able to smell food, places and animals on TV?

I hope: I mature for the better as I turn older. I hope to be more patient, perseverant, more understanding, less bickering. I hope my kids don't think I'm too painful a person to deal with. I hope I end up liking the dogs that S plans to buy when we move out of here. I hope i have a beautiful garden around our home. I hope my kitchen always stays warm and cozy with a beautiful aroma about it.

I tag:

Anita of Mad Tea Party, Raji of En Iniya Ninaivugal and Chandrika of Akshayapatra

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Spicy Indian Hummus in Methi paratha pockets

Guess the main ingredient in the above dish. Also guess the kitchen gadget that I have used for this recipe.

Main Ingredient: Chick Peas (Many of you got this right)
Gadget: Pressure Cooker (No right answers there)

Over to the story...

Spicy Indian Hummus stuffed in Methi Paratha pockets

This was supposed to be my entry for my favourite gadget at Posie's Place. And the gadget is indeed the pressure cooker. My 2 L Hawkins pressure cooker does the toughest of jobs in minutes sparing my time for more interesting activities like -you know what !




The ingredient used was Kabuli Chana aka Chick Peas. The chick peas when soaked overnight almost double up in size. I'm always in awe of this little miracle of nature.

Soaked chick peas get cooked to a mashed consistency in a matter of 10 minutes when a pressure cooker is used. I could never keep it boiling on stove top for 1-2 hours. Firstly I don't have that kind of patience when it comes to cooking and secondly the LPG prices aren't exactly that low and thirdly I don't want to be depeleting the world's energy resources. For all reasons mentioned above, pressure cooker is my favourite gadget in my kitchen.

Coming to the recipe, i made two recipes with the same cooked chickpeas. One, a spicy hummus (which quite some of you guessed right) which I stuffed inside a methi-ajwain roti (my substitute for Pita bread). This was for breakfast.

With most of the other cooked peas, i made Chole (Pronounced as Cho-lay). Chole is something almost every Indian family makes in it's own style. And probably I shall blog about this national favourite someday. But today's post is dedicated to the Indian style hummus and the roti-technique which I learnt from a friend's mom.

For Hummus:

For boiled chick peas -Soak the peas overnight with a pinch of soda-bicarb in the water. In the morning, rinse off well, and place directly into pressure cooker with water to cover plus a little more. I don't generally add salt while cooking, as it toughens the peas. (I believe so.) Close the lid of the cooker, place the whistle. After 3 whistles, reduce the flame to SIM and keep it for 7-8 minutes. Since the cooker I used is the mini 2 Litre version, the whistles start blowing almost as soon as I close the lid.

1 cup very well cooked chick peas
1 large clove garlic-finely chopped
Juice of one lemon
Pinch of chilli flakes
1 tbsp sesame seeds-roasted and coarsely powdered
1/3 tsp crushed sea salt

Place all the ingredients in a bowl and mash well with a fork. I like it a little rough and grainy. If you like it silky smooth, use a processor by all means. Check for salt. Garnish with a few fresh coriander leaves and red chilli powder.

I have omitted the olive oil, but you may mix in a tbsp of the same.

This hummus tastes spicy and tangy. The sesame seeds lend their nuttiness. I call it Indian style because of the red chilli powder and coriander used.

You can use this one in several set-ups. As a healthy spread on toast for breakfast, along with chapatis, as a 'thuvaiyal' with dosas. Another wild idea would be to mix steamed rice with this as a 'chutney'.

Kasoori Methi and Ajwain Paratha:
Kasoori methi is dried fenugreek leaves, which have a very intense flavour. It is generally used along with vegetables like potatoes or to flavour up a gravy. You may very well use this to make Methi parathas, when you are out of fresh methi.

Ajwain is another very strong herb / spice. Called Bishop's weed in English, it is a wonderful home-remedy for indigestion / flatulence / bloating. Since chick-peas are reknowned for gas production, I found it logical to combine it with the ajwain in the parathas.

2 cups whole wheat flour
1 tbsp Ajwain (bishop's weed)
1 tbsp Kasoori Methi (I use Everest )
1 tsp salt
Water to bind the dough.
1 tsp oil

Mix the ajwain and kasoori methi into the flour and bind it into a dough of chapati-dough consistency. Once the dough is done, knead well for 2-3 minutes with a little oil, to make it smooth.
I followed the following procedure to make thick rotis, which split into two layers once cooked (I'm not talking about a phulka here.)



1. Roll out a big lemon sized ball into a long oval.
2. Pinch it towards the center-making a waist. Apply a dot of oil / flour on both the upper and lower circles.
3. Bring the upper circle onto the lower, making a two-layered round.
4. Roll out this into a round paratha.

Cook this on both sides on a hot tava (griddle) till brown spots appear. Remove from tava.

Spread the hummus on one half of the paratha. Place a few slices of tomato and fold the paratha in half. Cut into two pieces.

2 cups of flour will give about 8 thick parathas.

This was an absolutely yummy treat. Though we had one each for breakfast, it can be a wonderful brunch idea. Serve some cut up fruits like papaya, watermelons, a hot mug of chocolate along with the hummus stuffed parathas and it will keep you going till dinner time.

Except for the one tsp oil used in binding the dough, this entire recipe has no added fats, except for the natural oils from the sesame seeds. The fibre from the chick peas and whole wheat flour, Vitamin C from lemon and tomatoes and the digestive action of ajwain- it really cant get healthier than that!

Tags:

Brunch, hummus, paratha, Indian bread, kasoori methi, ajwain

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My twist on a cucumber salad

That's the badge I've received from Makiko of Just Hungry for my winning FD-2 entry.

I have been off blogging for almost 2 weeks and been feeling lazy to put up any posts or to cook for that matter. After seeing so much of the good stuff at my cousin's wedding feasts, I've been feeling so lethargic to cook up anything myself. However, there is always a photo bank, to fall back upon. Certain good stuff that I've clicked and saved to write about later. I was so keen to write for Posie's Gadget event, but that too slipped away.

Today, I'll share with you a spunky cucumber salad, I made 2 weeks ago and then have made some 2 times this week. It's simple and quick and it's not your regular cucumber salad. Goes well as a sandwich filling or as a side to soup. The dressing is a spin-off on a balsamic vinaigrette. The sesame seeds and soya sauce add the Asian touch. Chilli flakes add the oomph!



Ingredients:

3 medium sized cucumbers-halved length-wise and sliced
(I used a giant cucumber variety that looks like a bottle gourd)
1 tbsp finely chopped coriander

Dressing
2 tbsp good quality Balsamic vinegar
2 tbsp light soy sauce
1 tbsp honey
1 tbsp toasted sesame seeds
1 tsp whole grain mustard (I used Karen Anand's)
Pinch of chilli flakes (Fabindia sells a nice organic variety)
1/2 tsp freshly ground black pepper
1 clove garlic, smashed and milled
Salt (adjust with the saltiness in soy sauce)




In a large bowl, mix all the ingredients for the dressing with a fork. Throw in the cucumber slices and coriander. Toss well. Serve chilled.


I made this on the night before I was leaving for my holiday. Dinner was a quick tomato chutney (made with all the leftover tomatoes in the fridge ) spread on toasted whole grain bread slices and topped with the fantastic salad. I stopped at 3 slices, but from the way it tasted, I could have just gone on and on....even though the chilli flakes had my lips burning.

It's fat free, it's low cal and it's ready in under 10 minutes. It's already my HOT favourite!


Related post:
Carrot Peanut Salad

Tags:

Salad, Cucumber, dressing, fat free, low cal

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Back and some good tidings!

Am back from my little vacation in Coorg and my cousin's wedding in Mysore ! Coorg was fantastic. The highlights of the visit were hobnobbing with elephants ranging from 2 years to 50 years at the Dubare Elephant Training Camp and walking around the coffee plantations. Plenty of coffee, pepper and cardamom there-enough to keep the foodie in me happy ! (Pictures below)

The wedding was superb, all of us cousins and our aunts and relatives getting together after a long time. And don't get me started on the food- I won't be able to stop. But I can't stop myself from telling you that the guests will remember the wedding feasts for a long long time.

I was welcomed back into Bombay by two very happy tidings, surprisingly BOTH from Switzerland. One, I finally received the BPW postcard from Pam of Posie's Place, a lovely card that she photographed and made herself. (Picture below)

Secondly- my Mumbai marketplace entry was declared winner for Food Destination-2 (My local green market) hosted by Makiko of Just Hungry. This is my first brush with winning a blog contest and I'm still on cloud 9.

Playing with the not-so-small baby elephant at Dubare

Extreme-Close up

Sunrays filtering down through the leaves of the Liberia Coffee tree (the only coffee plant that grows to over 10 feet)

Pam's card for me

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