Saturday, 30 April 2011

Yesterday's BBQ

Clockwise from top: Seekh Kebab, Mishkaki, Piripiri Chicken, Shish Kebab, Tabouleh, Roast Vegetables, Coriander Potato Salad, Shish Kebab, Raita, Green Salad.

Thursday, 28 April 2011

Royal Wedding Lunch

Everyone is coming round to celebrate.  We are going to watch TV together and then we are having a barbecue what ever the weather! .
Menu
Mishkaki (beef)
Seekh Kebab (beef)
Shish Kebab (Lamb)
Piri Piri Chicken (Salima)
Nan Bread
Green Salad (Salima)
Tabbouleh
Coriander Potato Salad
Fruit Crumble (Muni)

Recipes and photos to follow.

Sprouted Urad ji Kadhi / Sprouted Black Bean Yogurt Soup

Urad beans are also known as black beans look similar to mung beans.  They are supposed to be very good for diabetes, but take a long time to cook and are difficult to digest.  However sprouting them not only makes them more nutritious but also easier to cook and digest.  Sprouting beans is very easy and supplies you with fresh vegetables.

Ingredients
1 cup sprouted urad beans
1 teaspoon whole cumin
1 teaspoon mustard seeds
3-4 curry leaves (limdo pan)
2-3 green chillies; split lengthwise into two
2-3 cloves garlic; minced
1 inch ginger; grated
2 tomatoes; blanched, peeled and liquidized
1/2 teaspoon turmeric powder
2 teaspoons coriander and cumin powders
1 cup yogurt
2 cups water
1 table spoon chickpea flour
salt to taste

  1. Heat some oil in a pan, add the whole spices and the green chillies, as soon as the spices pop, add the urad beans.  Mix and cook for about 10 minutes.
  2. Meanwhile whisk the yogurt, water and chickpea flour until you get a smooth mixture.
  3. Add the garlic, ginger and tomatoes to the beans, mix, add the turmeric, coriander and cumin powders. Stir fry for about 5 minutes, add the yogurt mix, season with salt.
  4. Bring to boil, turn the heat down when it gets frothy otherwise it will overflow. Simmer for 20 minutes.  
  5. Serve garnished with coriander.



Tuesday, 26 April 2011

Veal and Sweet Potato Tagine

I have adapted this recipe from the BBC Food website.  It was sooooo good, that I had to share it.  It smelt like ghosh jo shaak.


Ingredients
1 tbsp. olive oil
1 onions , thinly sliced
2 teaspoons  finely chopped fresh root ginger
1 lb. veal
1tsp ground cumin
½  tsp. each paprika, red chilli powder and ground coriander
1 cinnamon stick
1 400gm can plum tomatoes; liquidized
1 large sweet potato (8oz / 200gm , cut into chunks
salt to taste
3 medjool dates
2 dried apricots
1-teaspoon raisins
1 oz. toasted blanched almonds
1 tablespoon chopped coriander

Method
Heat the oil in a pan, add the onions,  stir, when until transparent, add the ginger.
Add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
Add the tomatoes and 200ml water, then bring to the boil, stirring, add the salt and then cover and simmer for 1½ hrs., until the veal is tender.
Add the sweet potatoes, stir well, cover again, then cook for 20 minutes or until the potatoes are just tender. Stir in the dates and heat through for 5 minutes.
Garnish with the almonds and coriander.
Serve with couscous or rice.

Monday, 25 April 2011

Sprouted Methi / Fenugreek Pickle



I just made an amazing pickle, it is so delicious and totally new to me; sprouted fenugreek (methi) pickle.  I found the recipe in an article by Usha Prabhakaran.
The original recipe contains tamarind and jaggery (gur), but I had neither at hand, so I used pomegranate syrup as a substitute.  This is tart and sweet so would be a good substitute for tamarind and jaggery.  Pomegranate syrup is a made from pomegranate juice, lemon juice and sugar reduced to form a thick molasses.
I also referred to Priiya’s Blog,  Indira’s Blog and  Paajaka’s Recipes.  Do have a look at these blogs, they are amazing.

Ingredients
1 cup sprouted methi
½ cup (125 mls) sesame oil
1 teasoppn mustard seeds
4-5 curry leaves (limra leaves)
3 tablespoons pomegranate syrup
2 teaspoons salt
2 teaspoons red chilli powder
½ teaspoon turmeric powder
¼ teaspoon asafoetida

Method
  1. Heat the 1 tablespoon of the oil in a pan,  add the sprouted methi and stir-fry for 2 minutes.  Remove and set aside.
  2. Pour the rest of the oil into the pan, add the add the mustard seeds and the curry leaves, as soon as the seeds pop, add the pomegranate syrup, red chilli powder and turmeric.  Stir fry for about 30 seconds as the pomegranate syrup is already reduced, and add the sprouted methi.  Cook for about 20 minutes or until all the water has evaporated.
  3. Place in a clean jar, and store in fridge when cool.
  4. According to Usha, this pickle should last upto 6 months.  Mine has almost finished!  It is so yummy, I even add it to salads.

Wednesday, 20 April 2011

Keri ne gajjar jo athano / Mango and Carrot Pickle


There are 18 types of mangos in India, I have used green Rajapuri, the seed is small and not fibrous so was very easy to slice.   Green Rajapuri mangoes are large and firm and often used for pickle.  They are grow in the state of Gujarat.  This mango is an excellent source of vitamins A and C.  



Ingredients
2 large green mangoes; julienned sliced into long thin pieces
4 carrots; julienned sliced into long thin pieces
12 large mild green chillies, cut long ways into two pieces
1 tablespoon salt
4 tablespoon olive oil
8 garlic cloves; minced 
1 cup tomato puree
2-3 teaspoon red chilli powder
1 teaspoon turmeric powder
1. Place the sliced mangoes, carrots and chillies in a large glass bowl, add salt and leave for at least 2 hours or overnight.
2. Drain the above and spread on a tea cloth to dry in the sun if possible for 2-3 hours or overnight if dried at room temperature.
3. Heat the oil in a pan, add the garlic, saute for a few minutes.
4.  Add the tomato puree and cook until the paste is dehydrated.
5. Add the turmeric and chilli powders
6.  When cool, add the carrots, mangoes and chillies mix.  
Store in the fridge for upto a month provided the vegetables were dried sufficiently.


Tuesday, 19 April 2011

Sprouted Mung jo shaak / Sprouted Mung Bean Curry

Sprouted mung beans as with all sprouted seeds contain far more nutrients than the original beans.  Details can be seen on this wiki link.  They are very easy to sprout, do have a go.  You can also buy this in Indian grocers, note; these are not as long as Chinese bean sprouts.


Ingredients
2 cups sprouted mung beans washed
1 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 medium onion; finely chopped
2 cloves garlic; minced
2 inch piece of ginger; grated
2 large tomatoes or 200gm can of tomatoes; peeled and minced
1/2 teaspoon turmeric
2 teaspoons coriander and cumin powder
salt to taste

Method
1. Heat the oil in a pan, add the mustard and cumin seeds, as soon as they start to pop add the onion.
2. Cook until golden brown, add the garlic and ginger, saute for a few minutes
3. Add the tomatoes; cook for 5 minutes or until the mixture is well blended, add turmeric, coriander and cumin powders, mix.
4. Add the sprout beans; cook for 10 minutes and serve.  The bean sprouts should be a little crunchy



Saturday, 16 April 2011

Arvi ja pan ja bhajia / Patra / Stuffed Colocasia Leaves

Arvi ja pan are huge heart-shaped leaves also known as Elephant's Ears.    The colocasia plant also has edible corms that is also called taro.  
These bhajias comprise of stuffed and rolled leaves, which are steamed, sliced and either deep fried or pan fried.  They are also known as patra and can be bought in a can or frozen from Indian grocery stores.

8 large arvi / elephant ear leaves
Batter
1 cup gram / chickpea flour
3-4 cloves garlic; minced
2 inch ginger; grated
3 spring onions; finely chopped
2 tablespoons chopped coriander
1 tablespoon oil
1/2 teaspoon turmeric
2 teaspoons coriander and cumin powder
1/2 teaspoon ajwain bishops weed seeds
1/4 teaspoon sodium bicarbonate

Vaghar / Tempering Spices
2 tablespoons oil
2 tablespoons sesame seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 green chillies; split lengthways
6-7 limra / curry leaves
1. Lay each leave flat with vein side up, and cut off the central thick vein of the leave, cutting the leaves into two halves.  Slice of any other thick veins with a sharp knife (see above picture).  Roll each leaf with a rolling pin and set the leaves aside.
2.  Make the batter by mixing all the ingredients and adding enough water to make a thick paste.
3.  Take one leaf, and spread with the batter, lay another leaf on top and repeat, than roll it it and place aside until all off them have been rolled.
4. Inside a steamer or pressure cooker and steam (without pressure) for 20 minutes.
5 Slice in 1/2 inch slices using a sharp knife

Vaghar/tempering
6. Heat the oil in a large frying pan, and add the sesame, mustard and cumin seeds with the chillies and the curry leaves, place the sliced stuffed leaves on top, and cover for 3-4 minutes, turn the bhajia over, cover and cook for a further 3-4 minutes.
Enjoy



Friday, 15 April 2011

Limoo jo athano / Lime and Ginger Pickle

This is made from yellow limes, and is a typical Gujarati Pickle



Ingredients
15 limes; almost quartered; see picture
1/2 lb ginger; peeled and sliced into 3mm slices
1/2 lb Guwar beans / cluster beans (to be added 2 weeks after pickle is prepared)
1/2 lb green chillies; (to be added 2 weeks after pickle is prepared)
2 tablespoons red chilli powder
1 tablespoon turmeric powder
1 tablespoon salt
juice of 10 limes



  1. Take a clean jar big enough for all your ingredients
  2. Rinse with boiling water
  3. Place the ginger at the bottom of the jar
  4. Mix the spices and salt
  5. Stuff the half cut limes with this mixture and place in the jar
  6. When all the limes are in, top up with lime juice, to about 3/4 full
  7. The salt will release water from the limes and ginger
  8. Top up with more lime juice until full- 10 limes may not be enough, depends on how juicy your fruit is
  9.  Place in the sun for about 3-4 days, otherwise leave at room temperature for 2 weeks.
  10. After 2 weeks add green chillies and or cluster beans (guvar beans)

When ready it can last upto 6months to a year

Wednesday, 13 April 2011

We are pickled out at Chachi's Kitchen

Left to right
4 bottles of mango and carrot pickle, gunda and mango, fresh turmeric, amba haldi and garmar (tuberous roots of Coleus forskhohlii) pickle, lime and ginger pickles.
In preparation are sprouted methi pickle and green almond pickle

Watch this space for the recipes


Tuesday, 12 April 2011

Mung jo soup; Mung Bean Soup

Mung beans are nutritious and easy to digest they are a good source of protein, thiamine, niacin, vitamin B6, iron, magnesium, phosphorus and potassium, and a very good source of dietary Fibre, vitamin C, vitamin K, riboflavin, folate, copper and manganese.  

Ingredients
1/2 cup mung beans; soaked overnight.
3 cups chicken or vegetable stock or water
1 tablespoon olive oil
1 medium onion; chopped fine
1 tablespoon plain flour
1 400gm can of plum tomatoes; liquidised
Method
  1. Boil the beans in 3 cups of water or stock foe 20 minutes
  2. While the beans are cooking, heat the oil in a pan large enough for the soup.
  3. Add the chopped onion and fry until slightly brown, add the flour and fry for 2 minutes.
  4. Add the tomatoes, and cook for a further 10 minutes.
  5. Add the beans and the stock / water
  6. Cook for a further 10 minutes.
  7. Serve with garlic bread




Tuesday, 5 April 2011

Gujarati Muthia / Spicy Steamed Dumplings from Leftover Rice

What to do with leftover rice?  Traditionally, it is used to make chapatis, vagarala rice, bhajia and muthia.  Dolubai our neighbour made some muthia for us recently.  They were so delish, I asked her for the recipe and here they are. Thank you Dolubai


Recipe
1 cup cooked rice,
1/4 cup methi / fenugreek finely chopped
1/4 cup coriander; finely chopped
1/4 cup onions; finely chopped
1/2 cup courgette / zucchini; finely grated
2 cloves garlic; minced
2 inch ginger; grated
2 green chillies; finely chopped
1/2 teaspoon turmeric
1/4 cup millet flour
1/4 cup chapati flour
1/4 cup semolina / soji
1/4 cup chickpea flour
1/2 teaspoon Sodium Bicarbonate
1/4 cup oil
1/4 cup yogurt
for tempering / vaghar
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon sesame seeds
a few curry leaves
salt to taste


  1. Put all the ingredients except for the vaghar/tempering spices with the salt in a bowl and mix. Let it stand for 10 minutes, as water will be released from the courgette.
  2. If it is too dry add a few drops of water until you get a fairly firm dough, it should be a little sticky. 
  3. Take a small lime size ball of dough in your palm and shape with your fingers to form sausage shaped muthia
  4. Place in a steamer for 15 minutes.
  5. When cool, cut into bite size pieces and place in a serving dish
  6. Heat the oil, add the cumin, mustard and sesame seeds with the curry leaves, let the brown and pour over the muthia.
  7. Garnish with coriander if desired.
  8. Put it in your lunch box for tomorrow!

The taste is similar to dhokra

Friday, 1 April 2011

Paya / Lamb Trotters in a spicy sauce

Recipe in the Book
I have had lots of people asking me for this recipe.  It is usually eaten for breakfast and is supposed to be full of nourishing goodness.  

Ingredients
8 lamb trotters; ask the butcher to cut them into 2 pieces
juice of 1 lemon
4-5 cloves of garlic; minced
2-3 inch piece of ginger; grated
2-3 green chillies; very finely chopped
2 tablespoon oil
1 teaspoon cumin seeds
1 large onion; finely chopped
1 400g can of tomatoes; liquidised
2 teaspoons coriander and cumin powder
1/2 teaspoon tumeric
salt to taste
1/4 teaspoon garam masala



Method
1.  Clean the trotters throughly, make sure you remove all the short hairs. Marinate in lemon juice, garlic, ginger and chillies for 30 minutes
2. Place them in pressure cooker with 2 cups of water and bring to boil, cook for at least an hour.
3. Heat the oil in a saucepan large enough to fit the paya / trotters and fry the onions until dark brown.
4. Add the tomatoes, stir and cook at low heat for about 10 minutes
5. Add the coriander, cumin, turmeric  powders and salt, mix well and cook for 5 minutes.
6. Add the trotter and enough of the liquid to cover the bones, bring to boil and simmer for a further 30 minutes. Add the garam masala and mix.
7. Serve with paratha or nan bread
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