A timeless ritual: Ghugni

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During my childhood years, there were many practices that were religiously followed at home. As we grew up, moved places, these rituals kept evolving and eventually there were a few such rituals which stood the test of time. One such ritual was that of an evening snack called Ghugni. It is a ritual which is still in place and practiced at least once a week in my parents home.

You may find it strange that I call this Ghugni and the picture shows dried black chickpeas. This is Ghugni as it is known in Bihar. It is different from the Ghugni I have posted previously. The previous one is made using dried peas with tamarind as the souring agent. This one is  made using dried Black Chickpeas or Sookha Kaala Chana, simply known as kaala chana. Besides using different key ingredients, the two ghugnis are meant for the same purpose: snack / street food. However, they differ in their taste, texture as well as method of preparation.

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Ma prepares for this Ghugni the night before. She soaks a generous amount of the Kaala Chana in water. The next morning she pressure cooks these soaked dried chickpeas with some salt. These cooked chickpeas are then ready to be cooked in some spices to make it into what is known in Bihar as “Ghugni”. This version of ghugni is usually had with some “chooda ka bhuja” or roasted/fried and spiced flattened rice (poha / chooda / chidva).

The good news is that Kala Chana has a number of health benefits. They are high in dietary fibre. They serve as a good source of proteins for vegetarians. Therefore, this is one of those snacks where you can eat as much, almost guilt free.

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I find the Ghugni self sufficient as a snack. It definitely tastes much better the following day as the spices get sufficient time to infuse their flavours with the cooked chickpeas. It becomes a little dry with time so before serving, you will need to add some warm water and adjust the seasoning in order to suit your taste.

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Bihari Ghugni Recipe: To print the recipe, click here.

Serves: 3-4
Preparation time: 8 hours soaking + 15 mins preparation [Mis en Place]
Cooking time: Up to 1.5 hours including boiling the chickpeas.
A healthy vegetarian snack though it does require a little bit of advance planning.

Ingredients:

Black dried Chickpeas [Sookha Kaala Chana]: 1 cup
Ginger: 1 medium slice for boiling and 1 tbsp finely chopped for the masala
Garlic: 1 tbsp, finely chopped
Onion: 1 cup finely chopped
Oil: 1 ½ tbsp. [I used Mustard oil as that is used traditionally and I like it’s pungent smell and taste. You can use your regular cooking oil if you prefer]
Cumin seeds: 1/2 tsp
Cinnamon stick: 1 inch,
Bay leaf (dried): 1, medium sized
Dried red chilli: 1-2 (as per your tolerance).
Red onion: 1 cup, finely chopped
Dry Mango powder (Aamchoor): 2 ½ tsp

Ingredients for the spice paste:

Turmeric powder: 1/8 tsp or a generous pinch
Chilli powder: ½ tsp
Coriander powder: 1 tbsp
Cumin powder: 1 ½ tsp
Water: 2 tbsp

Ingredients for garnishing:

Onions: 1, finely chopped
Green chillies: 4-5, finely chopped
Lime: 1-2, cut anyway to squeeze the juice on the cooked ghugni.

How I did it:

  1. Wash and soak the Sookha Kaala Chana overnight or for about 8 hours in water.
  2. Wash it again. In a pressure cooker, add the Kaala chana, sufficient water making to cover the chickpeas as well as extra to make sure there is enough room for the chickpeas to expand in volume, a pinch of salt & a slice of ginger. Start the pressure cooker on high heat. After the steam builds up [first whistle], lower the heat to cook for another 15 mins. If using an open pot, make sure the chickpeas are cooked through – You should be able to crush them if you press them between two fingers. They should retain their shape and not be mushy at all. Allow the steam to release on it’s own. Discard the slice of ginger. Strain the mix, reserving the liquid for cooking.
  3. In a deep bottomed pot or a wok / Kadhai, heat 1 tbsp mustard oil. Bring it to a smoking point, and then let it cool down. If using regular oil, simply heat the oil and move on to the next additions. Add cumin seeds, dry red chilli, cinnamon stick and bay leaf. Let the aroma release in the oil. Reduce heat if necessary, making sure the spices do not burn.
  4. Next, add the finely chopped ginger and garlic. Fry for about 2 mins on low heat.
  5. Add the finely chopped onions and a pinch of salt to season the masala. Fry on low-medium heat stirring continuously for about 7-8 mins until almost done. This is also called bhuno, a term used in Indian cooking which means to cook the spices slowly to ensure the maximum flavours are released and the raw smell from the spices and ingredients no longer exists. Doing this step right is essential to maximise the flavour of any dish.
  6. While the onions are frying, mix together all the ingredients listed under ‘Spice Mix’ and add next.
  7. Continue to cook the masala for another 2-3 mins until there is no raw smell of any masala.
  8. Next add dry mango powder (aamchoor) & the drained and boiled Kaala Chana
  9. Increase heat to high and continue to stir making sure the masala sticks to the kaala chana.
  10. Keep adding 2-3 ladles of the reserved boiling liquid and continue cooking on low-medium heat until the liquid is absorbed by the Chana. The liquid additions should be enough to make sure the Chana has some extra liquid. The idea is to slowly infuse all the flavour from the liquid into the Chana while cooking the spices.
  11. Repeat this process until all or most of the liquid is used up. Remember that the cooking liquid already contains salt. Taste often to adjust the salt if needed.
  12. If serving later, heat up the chana, adding a little water to make it moist. We don’t want this to be too dry. If adding water, adjust the level of salt.
  13. Serve in bowls or a plate, garnished with chopped onions, green chillies and lime. Traditionally, this is served with chooda ka bhooja or lightly spiced and roasted beaten rice. I find this tastes great on it’s own too.

Black Chana Ghugni

Notes:

  • Chop the ingredients for garnishing just before serving. The freshness of the onions, green chilli and lime will elevate your snack to another level.
  • I spend a lot of time cooking this ghugni slowly. It helps to infuse flavours to these chickpeas and I find it totally worth the time and effort.

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A Bengali Brunch: Koraishootir kochuri [Pooris stuffed with a spicy peas masala]

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R and I had been dating for many years before we got married. Our conversations used to revolve around our families, our lives together, our cultural differences, amongst many other things which young dating couples from different cultural backgrounds talk about.

R’s family is from West Bengal, a state in the Eastern part of India that is often known for its politics, literary history, culture, a daily diet that MUST include fish, and people who are extremely fond of sweets! My family, on the other hand, comes from the neighbouring state of Bihar, a state that is often the subject of conversation for its politics, lawlessness and poverty. The harsh reality is that we live in a world of stereotypes. The only silver lining is that we also live in a world where travel has become a lot easier and internet ensures there is enough information for people who seek out for it. This is definitely helping people to see beyond these stereotypes.

Before I got married, I was only worried about how I was going to deal with the sweet palate of the Bengali family and relatives because I definitely didn’t have one. It would be rude to refuse a sweet offered so lovingly and generously. Fortunately, it wasn’t really as difficult as I had made it out to be. Word spread about my love for fish and my lack of appetite for sweets.  The rest is history. I have been fortunate to have some of the best food in many Bengali homes. No restaurant can match up to that taste, variety and depth of flavour that is created in these home kitchens.

My Mother-in-Law is one of the best cooks I know. I owe a lot of my understanding of Bengali food to her. There are also a couple of other relatives and friends who have wholeheartedly welcomed me in their kitchen and given me the opportunity to watch, ask questions and learn. That learning over the years has given me the confidence to cook a lot of traditional Bengali food at home.

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Today, I am sharing my recipe of a traditional Bengali Brunch – ‘Koraishootir Kochuri’ or Pooris stuffed with a spicy peas masala. Do not confuse them with “Kachori” from North India. The two are quite different in texture, appearance and taste.

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Koraishootir kochuri is a popular homemade breakfast especially in the winter months when peas are in season. I didn’t have to wait for winters as I used frozen peas which are fortunately available year round! 😉 Koraishootir Kochuri is almost always served with some Indian pickles (aachhaar / achaar) and a spicy semi-dry dish made with potatoes called aaloo dom in Bengali or aaloo dum in Hindi. I promise to share a recipe of aaloo dom / aaloo dum very soon!

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The filling used here is a spicy mixture of peas dominantly flavoured by asafetida. Asafetida or hing, is a very strong and pungent spice. It is used quite extensively in a lot of Indian vegetarian dishes, especially for cooking where no onions or garlic are used. Most commonly available in a powder form, when fried for a few seconds in oil, it releases a very pleasant aroma and enhances the flavour of a dish immediately. A little goes a long way is apt for this spice. It is also an essential ingredient for flavoring many Indian pickles / achaar / aachaar.

Traditionally, Maida or refined flour is used to make this dish. I prefer to use wholewheat flour instead.

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To print this recipe, click here.

Koraishootir Kochuri or Pooris with a spicy Peas Masala filling:

Yield: About 18-20 pcs
These are quite heavy as they are thicker than the usual pooris and they have filling inside.

Things I needed:

A Paraath or a huge plate which is common in most Indian homes. It is used to knead dough.
A deep bottomed kadhai or Indian style wok or a deep pot for deep frying.
A Chakla
A rolling pin

For more information on the essential utensils for an Indian kitchen, you should check out the blog written by my friend, Nisha. She blogs at Spusht and has done a brilliant job of making an inventory for any one new to Indian cooking. Check this and many other interesting recipes and ideas on her blog, Spusht.

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Ingredients for the Dough:

Wholewheat flour: 2 cups [I used Aashirvaad Wholewheat aata]
Ghee: 1 tbsp
Carom seeds or Ajwain: ½ tsp
Warm water: ¾ cup
Salt: a pinch or to taste
Oil for deep frying

In a paraath or a big flat deep plate used in most Indian homes for kneading dough, add the flour, carom seeds (ajwain) and salt. Using your hands mix all the dry ingredients so that they are uniformly spread. Now add ghee (at room temperature) to the flour and rub it in between your palms. Repeatedly rub the flour and ghee mixture in this manner for 3-4 minutes to have the smell and flavour of ghee spread across the flour.

Next, make a well and add 1/3 cup water in the middle. Knead the dough mixing the flour with the water, adding water a little at a time. You may not need to use all the water but Add another 1/3 cup warm water and continue kneading. If the dough is sticky, just add a little flour and knead it again until smooth. We are looking for a dough which is not too firm but not very soft either – somewhere in between!

Ingredients for the Peas filling:

Frozen peas: 2 cups
Regular vegetable oil: 2 tsp
Cumin seeds: ½ tsp
Grated ginger: 1 tsp
Asafetida powder (hing): approx. 1/8 tsp
Roasted cumin powder: ½ tsp
Garam Masala: ½ tsp
Aamchoor (Dry Mango) powder: ½ tsp
Salt to taste

Boil the peas in just enough water to wet the peas with a pinch of salt until they are soft. (About 5 mins).

Using a food processor, make a coarse paste of the peas.

Heat 2 tsp of oil in a small kadhai / wok / skillet. Add cumin seeds, reduce heat and let it change colour without burning or turning black. Add grated ginger. You have to be careful to not let the cumin seeds burn otherwise it can add a bitter taste. Reduce heat or remove the pan from heat if needed. Add the asafetida and stir for a couple of seconds. Add the coarse peas paste, chilli powder and salt to taste.

Increase heat to medium, and continue to stir in order to reduce the moisture content of this mixture. When the mixture is almost dry (about 5 mins), add the roasted cumin powder, garam masala powder and aamchoor powder. Taste and adjust the taste to your liking. Continue frying for another 2 minutes and remove from heat.
Spread mixture on a plate to allow it to cool completely. This step is important to help you roll the pooris and make sure the filling doesn’t come out when rolling.

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Assembling it all together:

Now divide the dough into about equal size pieces. You should be able to make around 18 – 20 pcs. These are rolled thicker than the usual pooris so each portion must be a little bigger than your usual Poori dough. To give you an idea, each pc weighed in between 20-25 gms.

Make a smooth ball with each pc of dough. Using your fingers and in a sort of pinching motion, press from the centre turning it around, creating a well to stuff the filling. Make sure you don’t spread it too thin as this needs to be rolled flat and the stuffing should not come out.

Stuff around 1 tbsp of the prepared filling as shown in the picture. Seal it well. Take out a tbsp of the oil in a small bowl. Put a few drops of oil on the surface of the rolling surface (Chakla) to ensure it doesn’t stick when rolling. We do not use flour to roll these as dry flour will burn very quickly [A tip I learned from my Mother-in-law].

Roll these into small but thick pooris about 10-12 cm in diameter, taking care not to let the filling come out. If the filling comes out, these will not fluff up as we want it to. This takes a little practice so don’t be disappointed if you miss a few. Keep trying:)

Test the oil by adding a tiny pinch of dough, it should sizzle immediately and float up in the oil. Remove the test piece or you’ll have a burnt piece of dough floating about.

Gently slide down the rolled koraishootir kochuri in to hot oil to deep fry them. With the back of the spatula, gently press these kochuris to help them fluff up. Once fluffed up, immediately turn them over so that both sides get cooked. Fry one piece at a time. You could roll a few and keep on standby while the oil is heating, but make sure you do not stack them. Instead, spread them on a plate separate from one another.

Keep adjusting the heat. If the oil becomes too hot, there are 2 things you can do:
– reduce the heat or remove from heat to gradually cool down the oil to bring to desired temperature.
– Add more oil. This will help to reduce the temperature of the oil.

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Spicy Sweet-Potato bites!


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One of my earliest memories of sweet potatoes (Shakarkand, Mishti Aaloo or Aluaa) is from my occasional winter visits to my grandmother’s home in Bihar. Sweet potatoes were found in abundance in the winter months. Bonfires made with wood were common in almost every corner / street. Given the lack of heating equipments then, these bonfires were the perfect social setting for some tea, conversations and food along with the much needed warmth for those extremely chilly winter evenings.

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Sweet potatoes are common food at these casual, unpretentious gatherings. Someone will usually carve out some of the burning amber coloured wood and cover the sweet potatoes in them to let it slow roast. This can take up to an hour to cook. When cooked, the skin becomes very crisp. It is then peeled and dunked in milk with or without sugar and is absolutely delightful for sweet potato lovers. At other times, sweet potatoes are also cooked in the wood fired mud ovens (choolha) that is common in rural India. The other simpler way to cook them is by boiling them in water, peeling them and then seasoning it with some salt and Teesi as part of a regular meal.

If you haven’t grown up with this, you might find the idea strange. R, who spent a number of years in Delhi, finds his peace in roasting and spicing up these tuberous roots. It makes me realize how important it is to try different kinds of food in the early years of life. The food that we eat, especially as children creates memories, forms and shapes how we remember and associate life events and people as we grow up.

I must admit though that I never had a strong liking for sweet potatoes (primarily because of its sweetness) until I became a mother. I strongly believe children should be exposed to different kinds of food from an early age. It helps them to have an open mind about food as they grow up. In practice, I take it as an opportunity to nurture my own creativity in the kitchen and make some interesting meals for the family.

These bite sized cutlets make for a great appetiser to kick start any evening.

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For this recipe, I boiled the sweet potatoes until cooked yet firm. I wanted to create a flavour combination that would tone down the sweetness of the sweet potatoes while incorporating savoury, tangy and heat in the right intensity. The first time I created these was when I was trying to make something new for little V’s snack box. I also wanted to make something that was bite size, just the right size so that he can use his fingers without making it too messy.

To print this recipe, click here.

Yield: About 40 mini / bite size sweet potato cutlets

Ingredients:

Sweet Potatoes: around 500 gms
Onion: 1 cup, finely chopped
Teesi: 3 Tbsp (See recipe of Teesi here)
Lime juice: 2 Tbsp (start with 1.5 tbsp and adjust to suit your taste)
Coarse Rice powder: 3 Tbsp (you can replace this with fine semolina instead)
Finely chopped coriander leaves: ½ cup
Finely grated ginger: 1 ½ Tbsp
Roasted cumin powder: 1 ½ Tbsp
Chilli powder: 1 tsp
Black pepper powder: 1tsp
Finely chopped green chillies: 4-5 (I used Thai green chillies)
Rock salt: ¼ tsp
Salt: to taste
Ghee to pan fry the mini cutlets (replace with your regular cooking oil if you prefer): You will need to spread a tsp (or less) of ghee in the skillet. As you cook the mini cutlets, you can use an oil brush or the back of a spoon to touch the surface of the cutlets with ghee/oil. When pan frying the next batch, use a little less ghee, just enough to have some oil lining the skillet.

How I did it:

  1. Wash sweet potatoes thoroughly. Slice each sweet potato (skin on) into 2 or 3 big chunks. I used a pressure cooker to boil until steam forms (one whistle). Remove from heat and let it cool down until all the steam is released.
  2. Meanwhile, prepare the other ingredients.
  3. Shock the boiled sweet potatoes in ice cold water. Peel the skin. Grate these into a large enough bowl.
  4. Add all the remaining ingredients listed above.
  5. Using your fingers, mix all the ingredients together making sure the spices (masalas) are uniformly mixed. It doesn’t matter if the sweet potato loses the grated texture. Sweet potatoes have been cooked but are still firm and will retain their texture when we shape them into mini-cutlets. The important thing is to mix this well to ensure every cutlet has the flavours uniformly spread across. Taste and adjust the salt, spice and tangy taste according to your liking. The best way to do this is to pan fry one mini-cutlet first and taste it. I believe the taste alters with the cooking process therefore this step is highly recommended.
  6. Shape the mixture into bite size cutlets – about an inch to 1.5 inches in diameter.
  7. In a skillet, heat about a tsp of ghee (Just enough ghee to wet the skillet) Place the mini-cutlets in the skillet, and cook on low heat until crispy on the outside. As I do not use much ghee in the skillet initially, I like to brush the cutlets with a little ghee on the outside during the cooking process. This helps to give a nice golden color.
  8. Serve with coriander chutney or a coriander-mint chutney (click here for recipe) or chilli sauce.

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Notes:

  • The green chillies are an absolute must in this, if serving for adults. Adjust to your tolerance. I skipped it when I made it for V.
  • I added Teesi which made it healthier obviously. If you do not want to make Teesi, you can replace it with a tsp of roasted coriander powder and 1/8 tsp of chilli powder instead. The flavour will be different but good, nevertheless.
  • I used Vietnamese sweet potatoes to make this, as it is readily available here. The Vietnamese sweet potatoes have less moisture than many other varieties. I found it easy to shape and pan fry.

2013-08-14

The simple things in life: Mung Dal [no onion-no garlic]


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When life begins to feel complicated, I take a moment to reflect on the meaning of happiness and what it is for me. Is it really a bigger house, more money, an expensive bag or things like that? Yes, I would be lying if I said these things didn’t make me feel good at all. It does, but for that moment and may be a few days more. The only problem is if I continue to seek happiness in such things, my definition of happiness will keep getting complex.. and there’s really no end to it. There is always a want for more… and more. Nothing wrong with it but I find it important to take a moment, think back and put things in perspective.

It’s always the simple things in life that gives me true happiness. I am sure it’s the same for you too. In my quest for happiness, I listed a few things (not in any particular order) that make me truly happy:
A hug from my 4 year old child
Being a Mom
A good cup of ginger tea (chai) early in the morning
An unknown, probably insignificant, little flower my child picked up from the roadside. Just for me.
A conversation with my closest friends
A breath of fresh air
Soaking the sun rays
Companionship
Recalling childhood memories
A simple home made meal: Dal-Chawal

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Dal-Chawal or Lentils-Rice. A combination which is a staple in India. It may be in different variations depending on which part of India or which home it has been cooked, but essentially it is lentils or Dal and Rice.

Every time I travel, I immerse myself in the food and culture of that place. It’s an unspoken rule that we never order Indian food when traveling [outside of India]. However, when I come back home, the first meal cooked, without fail, is a very simple Dal-Chawal.

I wouldn’t even want to call this a recipe considering this is such a staple in Indian households. I still choose to write the method down as every home has their unique way of cooking lentils. Dal is cooked in a lot of Indian homes, almost every day. And that is also the reason, why one gets bored of eating it ever so often. In order to bring variety to Dal, I like to rotate the kind of lentils I cook. My pantry is stocked with some 7 different types of lentils/beans. I don’t cook Dal all 7 days a week but it definitely finds it’s way to our dining table at least 3 to 4 times a week in various forms.

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This preparation is quite simple – No onions, No garlic. A simple Dal flavoured with cumin seeds, asafetida and tomatoes. The cumin seeds, asafetida and tomato are the main players in this act. Asafetida gives it a pungent taste and tomatoes add a mild sour flavour to the Dal. It’s a little tough to tell which one is more dominating – the asafetida or the tomatoes, but together, they rule the otherwise modest Mung beans.

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The process of making this Dal is two fold. Part one involves roasting the Mung beans and then softening the beans while infusing it with some fresh ginger. Part two is the tadka or tempering that will add the flavours to the Mung. The tempering is done in ghee or clarified butter with cumin seeds, asafetida, finely chopped (or grated) tomatoes and some Kashmiri chilli powder for a mild spicy touch.

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I am also sending this recipe to Aparna of My Diverse Kitchen for the 61st edition of MLLA. My Legume Love Affair (MLLA) was started by Susan of the Well-Seasoned Cook and is now being carried forward by Lisa of Lisa’s Kitchen.

Mung Dal with Asafetida and Tomatoes (no onion-no garlic)
Serves: 3-4
Time: 30 mins

Ingredients:
Yellow Mung beans / dal / lentils: ¾ cup
Asafetida (hing): ½ tsp
Cumin seeds: 1 tsp
Tomatoes: 2 medium sized (about 1 + ¼ cup of finely chopped)
Kashmiri Chilli powder: ½ tsp
Ginger (grated): 1 tsp
Turmeric: 1/8 tsp or roughly a big pinch
Salt: to taste
Water: 2 cups
Ghee: 1 tbsp

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Method:

  1. Dry roast the Mung beans. I do this in a pressure cooker to avoid getting too many utensils dirty. Keep stirring the beans constantly to ensure they are evenly roasted. I did this on medium heat for about 5-6 mins. When roasted, take it off the heat. Rinse with water 2-3 times.
  2. In a pressure cooker, add the rinsed Mung beans, 2 cups of water, a pinch of turmeric, ginger and salt. Cook the beans until soft while still retaining their texture. If you are using a pressure cooker, let the steam build up on high flame. Then lower the flame and let it cook for another 5 minutes until done.
  3. While the Mung beans are getting cooked, heat ghee in a pan. Add cumin seeds. When they are done, add the asafetida and chilli powder. Let it cook for a few seconds. Then add the chopped tomatoes and a pinch of salt. With the heat on high, cook the tomatoes constantly stirring it to ensure they are not burnt and until the raw smell no longer exists.
  4. When the tomatoes are cooked, reduce the flame. Add the Mung beans. Add water to a consistency you want and adjust the salt as per your taste. If you want to add chillies, add 2-3 slit chillies (a combination of green and red adds a nice colour.. You can add just green too and skip the drama). Let it come to a boil on high heat and then simmer for 3 minutes.
  5. Garnish with coriander leaves and serve hot with rice and any vegetables of your choice.

2013-07-30

Chilled Cucumber, Mint and Yogurt drink

It was a hot afternoon. We just got home from a long, unwanted walk in the heat. Exhausted. Dehydrated. I was definitely not in the mood for any complicated, time consuming cooking. Yes, there are many such days. I made a Vegetable Pulao. I needed to make something that would go with it.

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On my mind was something cool, refreshing and lightly spiced up. My usual go-to would have been a Raita. For those who are not familiar with Indian food, Raita is a yogurt based side dish usually mixed with cucumbers, tomatoes, onions or any other vegetable individually or in various combinations. They are spiced up with something as basic as salt, black salt, roasted cumin powder and chilli powder.

I started out to make a Raita. But, it was one of those days where my heart guides and my hands listen.

I peeled the cucumbers. Removed the seeds. I started chopping them but I knew I was looking for something else. Not Raita again!

I looked up the fridge for some inspiration. I gazed at the vegetables almost endlessly. I often do that when I need to make something I haven’t had before. And there it was. The magic of mint was about to happen. Soon, I had a bunch of fresh mint leaves plucked, stalks removed, washed and ready to be used.

I wanted to add some spices. But I couldn’t add chillies yet or little V couldn’t have it. So, it had to be something else. It had to be Garlic. I LOVE Garlic.

There it was, a beautiful, refreshing drink with yogurt, cucumber, mint and a touch of garlic. Refreshing. Chilled. Perfect to beat the heat.

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Click here for the printed recipe.

This is how I did it:

Peel cucumber. Remove seeds from the core. Roughly chop it.

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Pluck leaves of mint. Smash a clove of garlic. Use up to ½ the clove or adjust as per your taste. Remember, a touch of raw garlic goes a long way.

In a blender, add the cucumber, mint, garlic, 3-4 cubes of ice cubes and a spoon full of yogurt. Blend until smooth.

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Now take this blended mix in a bowl. Add the remaining yogurt, roasted cumin powder, black salt and a bit of regular salt to taste. Using a whisk until you get a smooth mixture.
Taste and add milk (up to half a cup).

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Give it a good whisk again and chill for half an hour or more before serving.
Garnish with a pinch of cumin powder and a couple of mint leaves.

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Cranberry, Cauliflower and Peas Pulao

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Hello everyone,

Yes, it has been an awfully long time since I have been away. Thank you to those who have missed me, checked on me and encouraged me to come back. It means a lot and thank you for being there! I have missed sharing my thoughts and recipes on this platform.

I am looking forward to sharing some of the food that I have been eating and cooking. Let’s start with rice dish – a staple in my house.

Did I ever mention my dislike for raisins? I am not, I mean, really NOT fond of raisins. No, not even a bit. On the other hand, little V, who, by the way, is not that little any more, can survive on raisins alone. That is, if he had his way 🙂 He can have as many raisins as he can get his hands on.

I was cooking a quick + less effort lunch for us one week day when I thought of adding raisins in the pulao (pilaf) to please him. But to my surprise, he suggested dried cranberries instead. I immediately jumped with joy and happily took his suggestion. His love for cranberries comes a close second to raisins. So, there you go! We had a win-win situation.

When my rice was soaking and I had some time to think, I just happened to glance on the bottles of sunflower and pumpkin seeds which were kept on the kitchen counter and I normally add to oats for breakfast. I thought – why not?! So there we go, at the end of it, we had a beautiful and crunchy twist to the usual Pulao. I roasted them in a little bit of ghee together with half of the dried cranberries and added them as a garnish. It gave the Pulao a whole new dimension!

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For a printable recipe, click here. 

Serves: 2
Cooking time: 15 minutes + 5 minutes resting time
Preparation time: 30 minutes

Ingredients:

Rice: ½ cup
Dried bay leaves: 1-2
Cloves: 4
Cumin seeds: ¼ tsp
Whole black pepper: 8 nos.
Star anise: 1
Cauliflower: 8-10 medium and evenly sized florets
Peas: ½ cup frozen or fresh (I used frozen)
Cranberries: 15 pcs approx. (adjust to your liking)
Sunflower seeds & Pumpkin seeds: In equal amounts ¼ cup in all
Cashew nuts: about 6 pcs, roughly broken in twoCinnamon stick: 1 thin stick
Ghee: ½ tsp for the rice and another ½ tsp for frying the garnish
Salt to taste
Boiling water: 1and ¼ cups

Method :

Rinse the rice with water at least twice. Soak the rice for 15 mins. At the end of 15 mins, set it aside to drain for 10 mins using a strainer. Put about 2-3 cups of water to boil which we will need later.

Final CPWhile my rice was soaking, I soaked 1/2 a cup of frozen peas in water for at least 10 mins.

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Now that the peas were taken care of, I quickly went on to cut / break cauliflower into about 8-10 pcs of of medium sized florets. I also roughly chopped the cashew nuts in halves. When these were done, I put my garam masalas aside to make sure I had everything ready when the pot went on!

Final CP3

I heated half a tsp of ghee in a pot in which I was going to make the pulao. I added the cumin seeds and all the whole garam masalas.

At this point, I lowered the heat to make sure they don’t burn. When the garam masalas start to emit a nice aroma and before they burn, I added the cashew nuts and half of the cranberries. Make sure you stir it continuously and keep the heat to low. It’s really easy to burn them at this stage. When they get a nice color (1-2 mins on low heat), it’s time to add in the vegetables.

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Add the peas and the cauliflower florets with the heat on medium. Fry for another minute. Next, add the rice and mix it without breaking it to make sure the rice is coated with every bit of ghee there is in the pot.

Final CP6

Now carefully add 1 and ¼ cup of the boiling water and salt. Gently mix and taste for salt. A pulao is never too salty, so go easy on the amount of salt you add. Quickly lower the heat to the lowest mark, cover with a tight lid to not allow any or minimum steam to escape during this process. Set your timer for 11 minutes.

Final CP7

Meanwhile, heat a little ghee in a small frying pan. Have your sunflower seeds + pumpkin seeds + remaining dried cranberries ready by your side.

Final CP4

As soon as the ghee melts, add these beauties and fry them on low heat until the seeds get a nice warm golden color. The cranberries just swell up a little and they look absolutely gorgeous.

Final CP8

At the end of 11 minutes, turn off the heat from the pot of Pulao. Now, I know if you are like me, you’ll just want to open the lid to see what happened in there, but hold back for just  5 mins more.

Open the lid when it’s rested. Your Pulao is waiting to be garnished and served.

Garnish with the cranberry, pumpkin and sunflower seeds we fried earlier and serve immediately. This can be eaten as part of an elaborate meal with a spicy curry. It’s really that simple and you can include it very easily to make any regular weekday meal a little more exciting. Have it with some achaar (pickle) and yogurt / raita.

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Notes:
– Add the cashew nuts as a garnish and fry it together with the cranberries and seeds instead of adding it in the beginning. That helps to add more crunch.
– Now if you are like little V, you could have this entire dish with raisins in place of cranberries.
– In it’s simplest form, you can make the cauliflower and peas pulao without any cashewnuts, cranberries, sunflower seeds or pumpkin seeds. Follow the same instructions but skip these ingredients.

Spiced Yogurt with Eggplants [Baingan ka Raita]

Regional and authentic cuisine has been a subject of interest amongst historians and foodies alike. As much as I appreciate and treasure a traditional dish for it’s originality and authentic flavors, the next generation and perhaps, to some extent, many of us have contributed in blurring the lines between authentic and fusion food.

Having been exposed to various cultures, the food that we eat or cook today at home is influenced by these cultural differences. Over a period of time, these regional recipes have become internalized by families who have adopted it and in due course given it a place in their “family recipe book”. The other effect that is a result of this migration process is a certain loss of identity of the original recipe, other than those documented by historians or food enthusiasts.

The migration of food is not a new phenomenon by any means. However, as the world becomes smaller, recipes are now only about two-clicks away. The evolution and migration of recipes seems much more fast-paced than ever before. A traditional dish from Peru if made with ingredients which are easily available, would very likely make its way to the kitchen of a family living in a remote town in India. In all likelihood, they would have improvised an Indian version of that dish and perhaps that would be a favorite of the youngest member of the family !

Today’s recipe goes back to my roots and has a nostalgic feel to it. A simple yet delectable dish made mostly in this form in Odisha (Orissa) and Bihar : Spiced Yogurt with eggplants or Baingan ka Raita. Having grown up under the influence of both Oriya and Bihari cuisine, Baingan Raita was made at home often and has been one of my favorite ways of having yogurt.

A Raita [pronounced rahy-tuh] is a condiment made with Yogurt as the base with spices and some vegetables. It’s made all over the Indian sub-continent in many different combinations but most commonly with onions, tomatoes and/or cucumbers.

To print the recipe, click here.

Baingan ka Raita (Spiced Yogurt with Eggplants / Brinjals) :

Serves : 3

Ingredients for preparing the Eggplants :
Eggplants (Brinjals) : 1 long, cut into thick rounds and then quartered)
Turmeric: 1/4 tsp
Salt: 1/4 tsp
Curry leaves : about 10
Black mustard seeds : 1/2 tsp
Asofetida (hing) : a pinch
Dry red chillies : 2 (torn in halves)

Ingredients for preparing the Raita :
Natural unsweetened Yogurt (Home made Curd / Dahi) : 1 cup
Low fat Milk (cold or at room temperature) : 1/3 cup
Roasted Cumin powder : 1/2 tsp
Chilli powder : a pinch
Salt : 1/4 tsp (adjust to taste)
Black salt (kala namak) : a pinch (optional)

How I did it :

Wash the eggplants thoroughly. Add turmeric and 1/4 tsp salt and leave aside for 5 mins.
In a Kadhai or frying pan, heat 1 tbsp oil. Add hing, mustard seeds and dry red chillies. Wait till mustard seeds pop. Next, add curry leaves. Stir for about 10 seconds and add the Eggplants.

Cook uncovered on medium-low heat until the skin is roasted and the eggplants are cooked but not mushy or breaking. Once done, take it out in a serving bowl and let it cool (5 – 10 mins).

In a bowl, whisk the yogurt using an egg whisker or spoon into a creamy smooth consistency. Add the milk. Mix it together.

Add roasted Cumin powder, Chilli powder, salt (1/4 tsp) as well as Black salt. Mix it into the yogurt.

Once the fried eggplants have cooled off, pour the yogurt mix into the serving bowl. Combine everything together using a spoon (without mashing the eggplants).

Let it chill in the refrigerator for at least 20 mins (or more) before serving.

Enjoy as a side with any meal.

Maithan : the birth of Laksa leaves Pakoras with Spicy Coriander and Mint Chutney

A trip back home is synonymous to meeting relatives and a gastronomical treat that is limited only by your own will power. Our last trip home was essentially that.

While in Kolkata, we spent a weekend at Maithan (or Maithon). With an open mind and no expectations, we set out on a train journey to Kumardhobi, followed by a 25-minutes autorickshaw ride to Maithan. The first half of the auto ride was bumpy and gave you a quick glimpse of rural India.  It transformed almost seamlessly into one of the finer roads in India. Soon, we were on the Damodar Valley Dam which is built on the Barakar river, a tributary of the Damodar river.

We stayed in ‘Mazumdar Niwas’ a guest house for DVC (Damodar Valley Corp.) guests. The guest house is in a small island in the lake which is formed as a result of the dam. A short walkway connects the guest house to the mainland. The view from the guest house is nothing less than spectacular and undoubtedly the best in Maithan.

Maithan means (Mai-Than or Ma ka Than or Mother’s abode). It is in Jharkhand and borders West Bengal. It’s a very popular picnic spot for people living in nearby areas. One can spot them from a distance as you see and hear bus loads of people and blaring music from time to time. Unfortunately, the wastes that are left behind after these picnics, ruin the otherwise beautiful neighborhood. For more information on Maithan, you can visit here or here.

Maithan is a very small place and a weekend is sufficient to do any sight seeing here. I highly recommend a 2-hour boat ride in the lake. The best time to go is around 3pm in order to witness the brilliant colors of the sky as the sun sets over the lake.

Our daily meals were very simple, mostly at the guest house or at a nearby hotel. There isn’t much to mention in that respect, except of course, one place: the inspiration behind today’s post.

The pakoras or fritters (more about Pakora here) made by a small family-run shop, located at the main entrance of Mazumdar Niwas are simply sensational ! The place is run by a very humble gentleman, Mr. Chitto Ranjan Debnath, together with his wife and their son. You will find a variety of pakoras made with onions, cottage cheese and potatoes, amongst other things. I fell in love with these pakoras at the first bite – perfectly soft in the inside and crisp on the outside. Mrs. Debnath kneads the dough with her magical fingers and Mr. Debnath fries them into a golden crisp texture – creating something totally extraordinary! Their warm hospitality only contributes to making this experience a memorable one.

I was so inspired by it that ever since that trip, I have tried to make pakoras in many different ways at home. Of course, to have the best, you need to visit Mr. Debnath’s shop in Maithan 🙂

Pakoras with a unique blend of Indian and South-East Asian flavors – Pakoras flavored with laksa leaves (Daun Laksa or Rau Ram or Polygonum Odoratum).

Laksa leaves are used as garnish for Laksa, a very popular Singapore noodles. These herbs are also eaten fresh in some Vietnamese and Thai salads and used to flavour soups and stir fries. Laksa leaves have a penetrating smell with a citrus note and a refreshing, hot, biting, peppery after taste. In my opinion, fresh laksa leaves have an uncanny similarity in taste to Paan or betel leaves.

Laksa leaves and Spinach Pakoras Recipe:

Though the Debnath family shop served it with a garlic chutney, I enjoy these pakoras with a spicy Coriander & Mint chutney.

To print the Pakora recipe, click here.

Makes about 40 bite-sized pakoras.

Ingredients:

Besan (Gram flour): ¾ cup
Baking powder: 1/8th tsp
Turmeric: ¼ tsp
Chilli powder: ¼ tsp
Salt: ½ tsp regular salt
Black Salt: ¼ tsp
Aamchoor powder (Dried Mango Powder): 1 tsp (Available in Asian/Indian stores)
Water: 2 tbsp
Onion: 1 ½ medium sized, thinly sliced
Ginger: 2 tsp, grated
Garlic: 1 clove grated (equivalent to 1 tsp of grated garlic)
Green chillies: 2-3 finely chopped
Spinach leaves: 1 cup, finely shredded
Fresh Laksa Leaves: ½ cup, finely shredded
Mustard Oil: 1 tbsp for mixing with the batter
Regular oil for deep frying
Chat Masala for sprinkling once the pakoras are fried – a pinch for every batch of 10-15 pakoras (optional)

How I did it:

  • Sieve Besan and Baking powder together.
  • Add all the ingredients in a bowl except the oil for frying and chat masala.
  • Combine all the ingredients together using your fingers. The batter should be sticky enough so that it does not crumble while deep frying later.
  • Let the mixture sit for 15 mins to let the baking powder do it’s job.
  • Heat sufficient oil in a deep wok or kadhai.  Check if the oil is hot by dropping 1 tsp of the batter in the hot oil. If the batter starts sizzling instantly, the oil is hot and ready. Taste it to make sure the seasoning is adequate and per your liking.
  • Use approximately 1 tsp of batter to make the pakoras. Make them in batches of 10 or more depending on the size of the wok / kadhai used.

  • You can either use 2 tsps to give the batter a round shape or the tip of your fingers to drop the pakoras in the hot oil.  The point to remember is each pakora will use roughly 1 tsp of batter.
  • Fry on medium-low heat taking care that the batter is reddish brown but not burnt. Sprinkle a pinch of chat masala over a batch of 10-15 pakoras. (I forgot to do it) Serve immediately.
  • Best enjoyed on a rainy afternoon.. With coriander and mint chutney and a hot cup of tea.

Variations: You can also make these pakoras by omitting the laksa leaves, if you can’t find them and increase the shredded spinach to 1 ½ cups.

Alternatively, omit the Spinach completely by increasing the proportion of onions (use 2 medium sized) with the same proportion of Laksa leaves

Coriander and Mint Chutney Recipe:

To print this recipe, click here.

Makes 3/4 cup Chutney

Ingredients:

For blending:
Fresh Coriander: 1 and ½ cup of roughly chopped coriander leaves. Remove roots and stem.
Mint leaves: 1/2 cup. Pluck mint leaves from the stem. Discard stalk. Use the leaves only.
Ginger: 1” pc
Garlic: 1 clove
Green chillies: 2-3
Mustard oil: 1 ½ tbsp
Water: 2 tbsp

For seasoning:
Salt: ½ tsp
Black salt: ¼ tsp
Lemon juice: 1 tbsp

How I did it:

  • Blend all the ingredients listed above under heading “For blending” until a thick and uniform paste is formed.
  • Take it out in a bowl and add the “for seasoning” ingredients listed above.
  • Combine thoroughly with a spoon.
  • Check for salt / sour taste and adjust as per your liking.

This chutney tastes best when fresh or a maximum of 2-3 days. Make in small batches to always enjoy this chutney at it’s best.

Spicy Tomato Chutney

It was a very special day. Two weeks ago, K, a very close friend, had a beautiful baby girl.

K & I have known each other since high school. Although we spent only 2 years together, the friendship that we shared was one that will be with us for a lifetime.

As little school girls, we would talk endlessly about anything and everything under the sun! I don’t know what inspired us to talk about so much, but we just did. We were always running out of time but never out of conversation.

We had so many things in common, including the guys we liked;-) But, nothing, not even that mattered.

When I left for Bangkok, K & I decided that we’d keep a diary & write about our new lives. This was the pre-internet boom era. Overseas phone calls were simply unaffordable!

Six months later, we exchanged our diaries. When we look back, we laugh about it. As a young girl embarking on a strange new world with no friends in a foreign land, that diary was the only friend I had for many months.

Two decades later, I am on the phone with her again. It is the night before she is due to be admitted in the hospital for her baby’s delivery. She is anxious about one of the most important milestones in her life – just how I was was on the night before V was born. Emotions flow. As we continue talking, I know that of all the conversations we have had since I have known her, this one will be etched in our memories forever. I know that tomorrow the moon will  be a little bigger, a little rounder, a little shinier, to welcome the most beautiful baby to this world…

Moving on to today’s recipe..

Spicy Tomato Chutney:

A flavorful Chutney made by roasting tomatoes, ginger and garlic together and spicing it up with chillies (fresh and dry) along with other spices.

To print this recipe, click here.

Ingredients:

For roasting:
450 gms tomatoes (roughly 5 medium – big tomatoes)
Garlic: 5 cloves
Ginger: thick 1 inch pc
Mustard oil: a drizzle for roasting

Other ingredients:
2 dried red chillies: roasted in a pan until the outside is dark (about 3-4 mins) – use only 1 if you don’t want it to be too spicy.
Fresh green chillies: 3 (use less if you don’t want it to be too spicy).
Coriander leaves: chopped 1 1/2 – 2 cups
Onion: 1 cup chopped (roughly 1 medium sized)
1 tsp of roasted cumin powder
Lemon juice: 1 tbsp
Mustard oil: 1 tbsp to add to the chutney
Black salt: ½ tsp
Regular Salt: to taste.

How I did it:

  • Pre-heat oven at 250 deg for 15 mins.
  • Roast the tomatoes, ginger and garlic with a drizzle of mustard oil in the oven at 250 deg or higher for 20 mins until the tomatoes start to turn brown-black.

  • Dry roast the dried red chillies on medium-low heat in a pan (3-4 mins), stirring continuously. It should get darker. Once it cools, roughly break the dry red chillies with your finger tips into smaller pcs.
  • When the tomatoes are done, remove the skin of the tomatoes. Mash the tomatoes and the garlic with the back of a spoon/fork. Chop the roasted ginger. Add to the mashed tomatoes & garlic.
  • Next, add all the remaining ingredients listed above including the dry red chillies prepared above.
  • Combine everything with a spoon. Spicy Tomato Chutney is ready.

Enjoy this Spicy Tomato Chutney as a side with Roti and Jungli Mutton or as a side with any other meal.

For a less spicy Chutney:
The green chillies & red chillies in the proportion used make it very spicy and I love it this way. If you don’t like spicy food, tone down the chillies or remove the seeds first before adding them. Use 1 dry red chilli and 1 green chilli.

Spiced Raw Banana or Plantain Kofta | ..and a cup of joy!

Hello World!

Last week, my post on Avocado Chutney got Freshly Pressed! I was overjoyed and anxious, all at the same time. For all of you who visited this space and liked what they read, a BIG Thank You and a warm welcome!:-)

Starbucks: a cup of joy & a hint of guilt

I am not employed by Starbucks nor related to them in any form, living or dead. These are the personal views of someone who has spent a lot of guilt $ here over the past decade.

I know there are lots of people out there who’ll probably stop reading this post right about now as they are about to realize: I  ♥ my latte! What’s the fuss about anyway? Could it be that extra buck I spend here vs. the not-so-glitzy local café? Or is it that bright smile from the lady over the counter at 9 am, when you wish you were in your pajamas snoozing but you’ve just about managed to drag yourself to work? Or that extra attention you get when they know exactly what you want from a mile away?  Perhaps, the warm and earthy ambiance draws me to itself, giving me a dreamy sense of ‘coffee in the woods’. Or their effort to more than make up for something they’ve grossly messed up! I don’t have the answer, but there’s something about that cozy space which gives me a cup of joy!

I am not all that naive. I do a reality check every now and then. The verdict is out. One latte a week. Two, if I’ve done a good deed during the week.

But, how do I avoid the other twenty seven times I see the twin-tailed mermaid looking back at me? Inviting me for my cup of joy? I am determined. But, as days go by, my determination fades. I miss the Siren and the warmth and joy she brings…

I give in.

And history repeats itself… 🙂

Today’s recipe is a traditional recipe made in many homes across India – mainly in the states of Bihar, Orissa and West Bengal. I have made a couple of versions of this curry at home but this is my favorite! Raw Bananas / Plantains are boiled, mixed with spices, and made into table-tennis ball like shapes which are then deep-fried (known as kofta). Alternatively, they can be made into patties for a less-oil version. The curry is made with a combination of onion, tomato, ginger, garlic and dry spices together with almond paste for a subtle sweetness. The koftas are then soaked in the curry and with a little garnish, this dish is all yours to enjoy.

Raw Bananas and Plantains are used interchangeably by many. Both belong to the Banana family, though plantains are generally tougher and therefore take a little longer (up to 10 mins extra) to boil. I have used both and both work just fine.

Spiced Raw Banana Kofta (Kache Kele ka Kofta / Kachkolar Kofta):

For a printer-friendly version of this recipe, click  here.

There are 3 steps to this recipe –:

I – Raw Banana / Plantain balls (koftas) OR raw banana patties/tikkis – The choice is YOURS!
II – Preparing the Curry
III – Serving this dish

Serves: 4
(Makes about 10-12 koftas/tikkis/patties)

Step I – Raw Banana / Plantain Koftas / Patties:

Ingredients:

(Makes 10-12 pcs)

Raw banana or Plantain – 2 pcs
Potato – 1 small-medium sized
Onion: 3/4 cup, finely chopped
Ginger: Grated 1 tbsp
Green chillies: 2 – chopped fine (adjust to your own spice tolerance level)
Chilli powder: 1/4 tsp
Turmeric powder : 1/2 tsp
Aamchoor powder: 1 tsp (available in Indian stores)
Coriander powder: ½ tsp
Cumin powder: ½ tsp
Salt: to taste
Regular cooking oil: for deep frying koftas (a lot!) OR pan-frying patties/tikkis (2-3 tblsp in a non-stick pan)

How I did it:

  • Cut each raw banana or plantain into 3 pcs – roughly 1.5″ – 2″ per pc, with the skin intact. Throw away the edges.
  • Boil the raw bananas in a pot of water, almost covered with water. Add 1/4 tsp turmeric while boiling. Cover and let it boil on low-medium heat until done. Boil for approximately 25 mins and check. Pierce with a fork to check if it has softened. When it’s done, the fork should go through easily.

Plantain usually takes about 35-40 mins to boil as they are tougher whereas medium sized raw bananas should be done in 30 mins. They should be cooked soft but not mushy / overcooked.

  • When done, run it through tap water so that it cools down. Remove skin. It should come off very easily.
  • Meanwhile, boil 1 potato. Peel and keep it aside.
  • In a deep bowl, mash the raw bananas using your fingers or a spoon. Add the boiled potato and mash it too. Ensure it is mashed well.
  • Add all the remaining ingredients and combine together.

I love this dish and can’t wait for an occasion to have it! At the same time, the koftas are traditionally deep fried and that doesn’t suit my every day cooking. So, I make patties when I have it for regular meals. On special occasions, I make the deep fried koftas.

For Koftas:

  • To make the koftas, take table tennis ball sized portions of the above mixture in your palm. Give it an even round shape. Depending on the size of the bananas / plantains used, you can easily come up with 10-12 pcs.
  • Next, heat sufficient oil in a deep dish or kadhai to deep-fry the koftas.

Make sure the oil is hot before you start frying. You may need to heat the oil on medium heat for up to 2 mins. Put only 1 pc at first to make sure the koftas don’t break while frying. If you feel that the banana mixture is too mushy, you can add 1-2 tbsp of besan (chickpea flour) in the mixture to bind it. To avoid the koftas from sticking to one another, space out putting the koftas by 30 seconds so that they are a little fried before the next one comes in. Do not overcrowd the kadhai / frying pan.

For Patties (Tikkis):

  • To make raw banana patties, take the same portion of the banana mixture as for the kofta (a table tennis ball size). Make a nice round at first and flatten it. Use your palm and fingers to give it an even patty-like shape.
  • In a non-stick pan, heat 2-3 tblsp of oil. Add the patties and let it cook on low heat until cooked. Turn over to make sure it is cooked / browned on both sides

This can also be served as an appetizer along with some coriander & mint chutney. I’ll leave the chutney recipe for another day.

Step II – Preparing the Curry:

Ingredients:

Cinnamon : 1 thin stick
Bay leaves: 2 small
Cardamom: 2-3 (pods only)
Whole black pepper: 6
Any cooking oil: 2 tblsp
Almonds: 7-8 pcs soaked for at least 10 mins in hot water. Remove skin. Add a little bit of water to grind to a thick but smooth paste.
Onion: 1 cup – Finely  chopped (1 medium sized)
Ginger paste: 1 tblsp
Garlic paste: 1 tblsp
Tomatoes: 1 medium sized – Ground to a paste.
Green chillies – 2 whole (optional)
Salt: to taste

In a bowl, make a thick paste of the following dry spices by adding very little water:
Coriander powder: ½ tsp
Cumin powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Chilli powder (optional): 1/4 tsp

How I did it :

  • Heat oil in a heavy bottomed pan/kadhai. Add cinnamon sticks, bay leaves, cardamom pods and whole black pepper. Fry for about 30-40 secs on low heat, stirring occasionally.
  • Add chopped onions. Fry on low-medium heat until brownish.
  • Add ginger and garlic paste. Fry for another 1-2 mins, until combined well. If it starts to stick on the bottom, sprinkle a little bit of water and scrape it off, blending it into the masala.
  • Add the thick spice paste prepared with coriander powder, cumin powder, turmeric & chilli. Continue frying for another 2 mins.
  • Add the tomato paste and salt. Fry until the tomatoes are fully cooked and the masala becomes a lumpy mass, darker in color than how it started. It should also look glossy as the oil starts to surface on the masala. (approx 12 mins on low heat).
  • Add the almond paste and continue for another 5 mins. The almond paste should have combined well with the rest of the masalas and the favors integrated well to make our curry.
  • Once you have achieved that, add about 400 ml of water (preferably, boiling water as it speeds up the cooking process). Once the curry starts boiling, cover and let it boil on low-medium heat for another 10 mins, stirring occasionally. Check for salt and spices. At this point, you can add the whole green chillies, if you wish. The curry should be thicker in consistency at the end of this process.
  • Turn off the heat.

Step III – Serving this dish:

Ingredients for Garnishing:

Red chillies: 1. Remove seeds and cut in thin strips
Fresh cream: 2-3 tsp
OR
Coriander leaves chopped: a handful

How I did it:

    • Start preparing to serve this dish about 10-15 mins prior to actual serving. Use a serving dish that is flat so that the koftas can be placed without overcrowding.
    • In the serving dish, place the koftas/tikkis/patties.
    • Heat the curry prepared above to make sure it is piping hot! Turn off the heat.
    • Pour the hot curry over the kofta. Be careful not to spill over as the curry should be very hot at this point. Make sure that the koftas are almost submerged in the curry. Let the koftas soak for at least 10-15 mins, covered.
    • If you find the dish is not warm enough when you are ready to eat, microwave it for 1-2 mins immediately after soaking.
    • Once the soaking is complete, garnish with fresh cream and thin strips of de-seeded red chillies. Alternatively, you could garnish with chopped coriander leaves.
    • Enjoy the koftas with steamed rice.

Too little soaking and the curry doesn’t go inside the koftas. Too much soaking and you’ll have very crumbly koftas. Therefore, the process of serving this dish is very important to make sure you serve the the koftas that you’ve worked so hard to make!

If the bananas were boiled nice and soft, soak them for 10 mins before serving. If bananas feel hard after you’ve mashed and made your koftas, soak for up to 20 mins before serving.