A Hint of Spice

As a kid I remember going to Gurudware on Sundays and on festivals and through out the Kirtaan and Path ,the one thing I eagerly waited for was the Path to get over and for all present to stand up.For me it meant that we are done for now and can move onto getting the Yummy,Delicious Parshad (This is not a speeling error.This is how it sounds in Gurudware"Parshad" instead of "Prashad").I believe it is not just me who did that....most of the kids I know today or even my cousins used to wait for Prashad.
              My friend's son Harshiv is one such Kid.He will sit with his Father in the gurudware.Once the sewadar's start offering the Prashad,he will have his share,will not say no to his Dad's Share and then will run to his Mom to get her's.Anytime he is visiting me....I ask "you want sheera?" and his answer is "Gurudware wala?".
Coming to the religious significance of Karah Parshad,is a type of halva made with equal portions of wheat flour, ghee, and sugar. It is offered to all visitors to the Darbar Sahib in a Gurdwara. It is regarded as food blessed by the guru and should not be refused. As it has a very high sugar and oil content, visitors may ask the Sewadar for a small portion. As a sign of humility and respect, visitors accept the Karah Parshad sitting, with hands raised and cupped. The Sewadar serves it out of the same bowl to everyone in equal portions. This kada prasad holds a lot of importance in Sikh faith. The religion gives prescribed method of preparation, distribution and the way of receiving kada prasad.

INGREDIENTS
Makes about 16 servings.
Cook Time: 15 minutes
 1 cup ghee
 1 cup whole Wheat flour (atta)
 1 cup sugar
 3 cups water
pinch of cardamom powder(optional)
10-12 Almonds slivered (optional)
or
10-12 cashews-Halved(optional)


DIRECTIONS
1.Measure all ingredients.
2.Add sugar to water in a pot and let it boil.
3.Melt ghee in a pan,and then add the Whole  Wheat Flour to ghee.
4.Keeping the Ghee-Whole Wheat flour mix on Medium heat,Keep stirring continously till the Whole wheat flour looses its light brown color to Deep Golden.At this point it will start giving a Nutty Aroma.
5.Also keep an eye on the water sugar mixture .Let the sugar melt completely and it forms a syrup.
6.Pour boiling sugar syrup into toasted flour and ghee mixture. Mixture will sputter. Take care not to be scalded. Stir rapidly until all water is absorbed.
7.Keep stirring prashad as it thickens into a firm pudding.
'njoy!!!

 Note that I have said Cardamom Powder,Almonds and Cashews to be optional.In traditinal Karah Prashad,these 3 ingredients are not used.If you are making this Halwa for serving as dessert you can use all these items.Add Cardamom Powder to the sugar syrup,almost towards the end.You can add the Dry fruis(Cashews-Almonds) to the Ghee -Whole Wheat Mix while toasting the flour.

TIP:-
1.The recipe above uses equal quantity of Ghee,Sugar and Whole Wheat Flour.That same proportion of ghee to other ingredients is required if you are making the Halwa for Parshad,As lesser amount of ghee will make the Parshad crumbly and the crumbs can fall on the floor while offering Parshad.
2.You can reduce the amount of ghee to 1/2 or even 1/4 ,If you plan to serve the Halwa as Dessert (in bowls).For this remember to keep stirring the Whole wheat flour-Ghee mix continously,so that it does not stick to the bottom of the pan.
3.This is a good snack for kids,especially Picky eaters(speaking from experience).Keep the Whole Wheat flour roasted ahead of time in a Air tight  Container.When you need to make the halwa just make the Syrup and add it to the flour.
This goes to Nivedita from Nivedita's Kitchen for her Event Celebrate Sweet-HALWA.

Ask any Punjabi staying away from Home ,"what do you miss the most in home cooked meals"? Rajma Masala is what the majority will answer.To put it correctly most will answer "Ma ke haath ka Rajma Chawal"(Rajma Chawal made by my mom).I Keep this dish in the category "Comfort Food".Here is what I think is a simple recipe of Rajma.


Ingredients
Rajma (Kidney Beans)-1 cup
Water-4 cup
Asafoetida-1 pinch
Red chilli powder-1 tsp(more if you like it spicy and hot)
Salt to taste
Turmeric powder-1/4 tsp
Green Chilli-1(optional)
oil-2 tbsp
Garam Masala-1 tsp
Coriander Powder-1 tsp
Tomatoes-2 cup pureed
Garlic-1 tsp (minced)
Ginger-1 tsp(grated)
Onions-2 (medium sized) grinded to a paste
Cilantro-finely chopped-1/2 cup

Directions
1.Soak Rajma in 4 cups of water overnight.
2.In the morning remove the water in which the rajma were soaked and add 4 cups of water to them again and add a pinch of asafoetida and let the rajma boil in a pressure cooker.
3.Cook the Rajma in the pressure cooker for 3 whistles and then on medium low flame for 30 mins.
4.Grind the onions and garlic together.
5.In a medium size pan ,put the 2 tblsp oil and then saute the onion garlic paste on medium heat till it turns brown in color and has lost its raw smell.
6.Meanwhile grind the tomatoes,ginger and green chilli together to a paste.Th reason for the onion-garlic and ginger-tomato combination is that ginger burns quickly at higher temperature and then the masala will carry the burnt ginger taste in it,if we saute the ginger with onion and garlic.
7.When the onion-garlic masala is sauted,add turmeric powder,red chilli powder,salt,coriander powder and garam masala.
8.Add the tomato ginger paste and let it saute.It will be cooked till the masala comes all together and leaves the side of the pan and also start leaving oil.
9.Once the rajma in the pressure cooker are cooked and the pressure is released.Add the Masala to rajma and let it cook on medium heat for few minutes to let it mix and boil.At this stage if you feel that rajma is not cooked enough (is not soft) ,add a little water if the gravy is too thick and put on the pressure cooker lid and let it cook for 2-3 whistles.
10.Mix in some of the cilantro and save some for the garnish.
11.Voila Rajma masala is ready.Serve it with Naan, or Matar Pulao.
12 Side dishes that go good along with Rajma are Boondi Raita,Vegetable Raita,Gobhi Aloo,Paneer Achari,Pickled Onions ,Masala Papad etc.

This Goes to Superchef for her event My Legume Love Affair and to Susan of The Well Seasoned Cook.

Tips
1.Every Pressure cooker is different.Some may or may not take a longer time to cook the Rajma.
2.In step 2 I said replace the water in which the rajma were soaked with fresh water.This is a tip which I learned to reduce the gas (bloating) feeling you get after eating beans.Trust me it works for every bean.I added asafoetida for same reason.
3.If you want to make rajma in a jiffy,you can get canned Red kidney beans from the store.Don't use the water they are soaked in as it has lot's of salt.Instead rinse it in fresh water and if the kidney beans do't look soft enough cook it in pressure cooker with enough water.
4.When I am planning dinner parties,I make the onion tomato masala well ahead of time and keep it in fridge.It stays fresh.The recipe for the masala and storing it can be found here.

INGREDIENTS
6 cups vegetable broth or Chicken Broth
10-15 mushrooms, sliced thin (shiitake mushrooms)

DIRECTIONS
1.Bring the broth to a boil in a large pot.
2.Add all ingredients except scallions.
7.Add more soy sauce or hot sauce to taste.
8.Enjoy your soup with Spring rolls or egg rolls.
'njoy!!!

TIP
1.Always remember to mix corn flour in cold water,otherwise it will form lumps.
2.You can find bamboo shoots and water chestnuts in small cans in the International food aisle in the stores near the chinese(oriental) food.

7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
1 big yellow onion
1 leek, sliced in half lengthwise and thoroughly cleaned
4 stalks celery
2 tablespoons olive oil or vegetable oil
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 tsp red pepper flakes
1/4 tsp Italian Seasonings(optional)
Salt and pepper to paste


1.Cut all the vegetables(except ginger) into 1/2 inch pieces.
2.Roughly chop or grate the ginger root.
3.In a heavy bottomed stock pan, over medium-high heat,1 tblsp of Olive Oil.
4.Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned.
5.Add remaining olive oil as needed.
6.Add vegetable stock to the vegetables and let them cook(covered) for 30 mins on medium heat.
7.Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
8.After straining the soup,pour it again in the stock pan and let it boil,add Salt,Black pepper,Red pepper flakes and Italian seasonings(optional).
9.Serve hot with Garlic Bread or for something hearty Bruschetta or Focaccia Bread.
'njoy!!!









This goes to Usha for her Healthy Inspirations Event and to Suma for her event "Healing Foods-Carrots" and to Siri who started this wonderful roundup.

Last night I wanted to make tomato soup.I had not made it in a long time.While taking out the ingredients from the refrigerator I saw I had one betroot hiding behind some other veggies and said "why keep one betroot?".Turns out it changes the color of soup completely...tomato soup turns from dark orange to almost blood red.Delicioso!!!!

GOOOOOOOOOOO Nuts!!!!

Not in literal sense !!!!People associate nuts with high calories,but eat them in moderation and they are high source of protein,fiber and antioxidants.So how to reap the healthy benefits of nuts....hmmm "Moderation" is the word my friends.Instead of adding nuts to your daily diet ,use them as a replacement for foods high in saturated fat and limit the intake of these nuts to 1-2 oz per day.
Now moving on from health talk......these spicy sweet nuts are really yummy,easy to make.Serve them as appetizer in a party and they'll be an instant hit.You can also use them as a in-between-meal snack.


Ingredients
1 & 1/2 cup pecan halves
1 & 1/2 cup almonds
1 cup unsalted peanuts
4 tsp Salt
1 tsp black pepper
1 tsp grated nutmeg(or nutmeg powder)
1/2 tsp cumin powder
1 tsp cinnamon powder
1/2 tsp cayenne pepper( or red chilli powder.You can increase or decrease the amount according to how spicy you want it.)
1 tsp allspice powder
1/3 cup maple syrup ( you can also use 1-2 tsp of sugar according to how sweet you want the nuts)


Directions
1.Preheat an oven to 350 degrees.
2.Spray a baking sheet with non stick spray and spread the nuts .
3.Let them roast on for around 20 minutes.(Keep checking the nuts so that they don't burn.Gently stir the nuts.)
4.Take the nuts out from the oven and add Salt,Black pepper,Nutmeg,Cumin Powder,Cinnamon Powder,Cayenne Pepper,All Spice powder,Sugar(or maple syrup).Mix the spices well on the nuts and roast the nuts agin for around 10 minutes.
5.Allow to cool and store them in an airtight container.They Keep well for a month(if they don't end up in somebody's stomach before than.)
'njoy!!!

Note:-
1.Instead of using 1 & 1/2 cups each of pecans and almonds,you can try 1 cup of each and add 1 cup of walnuts or cashews.
2.Great hostess gift.Store them in air tight container and decorate with a ribbon bow.I gifted these in a christmas container ,to one of my son's therapists and she loved it.

Ingredients
For Stuffing:-
3 Mooli (white radish or in US we see it sometime as Daikon)
Salt to taste
2 tblsp coriander leaves
2 green chillies,finely chopped
1/2 tsp red chilli powder
1/2 tsp jeera
1/2 tsp coriander seeds
1 tsp oil
For Dough
2 cups Wheat flour
Salt To taste
Water As needed
Oil for pan frying muli paranthas


Directions
1.Peel and Grate the mooli finely.
2.Sqeeze the juice out of the grated mooli as much as possible.(Drink it fresh with a pinch of salt.It's good for health.)
3.Heat 1 tsp of oil in a nonstick pan and then add the jeera and coriander seeds.Let them splutter for few seconds.Then add the finely cut green chillies.
4.Add the grated mooli to the nonstick pan and the seasonings .Let it cook for few minutes,till the mooli is slightly cooked and starts turning a little pink in color.
5.Then add the green coriander to the masala.
6.Now make a tight dough using the wheat flour and salt a little water.
7.For making the parathe,roll out a small ball of dough like a roti.Put the mooli masala in the center of the roti and gather the sides together and roll again in a small ball.
8.Roll in dry flour,dusting off the extra,flatten into a circle.Use the rolling pin gently and sprinkle a little dry flour if the paratha sticks to the work surface. The paratha will be about 3mm thick.
9.Heat a griddle and reduce the fire. Brush a little oil on the griddle and roast the paratha on one side on reduced heat. Flip over and roast the other side.
10.Roast both sides well till golden dotted with brown specks and remove.
11.For kids (also adults who don't worry about fat content) apply a little ghee on parathe before serving.
12.Serve with fresh yogurt and pickle.
'njoy hot!!!!!

Tip 1:-You can also make the radish parathe(red radish) exactly the same way.Tastes really good.
Sending this to Sandhay for her event Indian Flavored Flatbread and to Cilantro who started the event Global Kadhai.

Chivda is a traditional Marathi snack and is really addictive :).I assure you ...once you have it ready,it won't last long.This was my father's favourite...my mom had a tough time trying to save it for unexpected guests as the 3 of is(my father,brother and me) were eating it anytime we could sneak a bowl. It is like trail mix.

Ingredients
2 cups thin poha
1/2 cup roasted chick peas(dalia)
1/2 cup thinly sliced dry coconut
2 tbsp oil
1 tsp mustard seeds
5-6 curry leaves
1/2 tsp turmeric
1/2 tsp red chilli powder
1/4 cup peanuts
1/4 cup cashews (optional)
1/4 cup raisins (optional)
2 green chillies (diced finely)
1 tsp salt
2 tsp sugar

Directions
1.Roast the poha on medium heat and keep aside.
2.Heat oil in a big pan (big enough to hold all the ingredients and mix them).
3.Fry chana daal (dalia) till it turns golden brown in color.Remove from oil and drain it on a paper towel.
4.Fry peanuts till it turns brown in color.Remove from oil on a paper towel.
5.Fry the sliced dry coconuts till golden color and remove on paper towel.
6.Add mustard seeds,curry leaves and green chillies till they start to splutter.
7.Reduce the heat and add salt,turmeric powder,sugar and red chilli powder.
8.Finally add the poha,chana daal dalia,peanuts,sliced cocnuts,cashwes and raisins and mix well on medium low flame.
9.Cool completely and store in an air tight container.

Rememeber to mix the seasonings well since salt can sometimes settle at the bottom and then some servings may taste bland and some very salty.
'njoy!!!

Salmon is delicious with exceptional nutritional value found in few other foods (omega 3 fatty acids), the lovely pink-hued salmon can be served in a variety of ways and is always a favorite among fish lovers.
Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. As their name implies, essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods. Fish contain a type of essential fatty acid called the omega-3 fatty acids. . In addition to being an excellent source of omega-3s, salmon are an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6.
Pan searing salmon is one of the easiest way to make salmon.Also it's very healthy way to retain all the nutrients.

Ingredients
2 Salmon fillet
Salt
Black Pepper
Italian Seasonings
3 tablespoon Lemon Juice

Directions
1.Using a fork poke the salmon steaks.
2.Marinate the Salmon Fillet in lemon juice,salt and black pepper for 30 minutes.
3.Spray a Non stick pan with Canola Oil spray and preheat for 2 minutes.
4.Sprinkle Italian seasonings on both sides of the salmon steak and let it cook in the non stick pan on both sides.
5.You can also use a indoor grill for grilling the salmon.
'njoy!!!

Serving suggestions:-Serve with Sweet Corn & Black Bean Salad or Spring Salad