A Hint of Spice

Chutney is a word incorporated into English from Hindi,describing a pasty sauce in Indian Cuisine.Chutneys usually are wet, having a coarse to fine texture. In the past,chutneys were made using stone mortar and pestle.Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order.
Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chili, but differ by their main flavour.The Various types of chutney are-

1.Coriander(Cilantro)
2.Mint (Usually Coriander and Pudina Chutneys are also referred to as Hari(in Hindi Hari means Green) Chutney)
3.Tamarind Chutney(Imli Chutney,also referred as Meethi Chutney as in Hindi Meethi means Sweet)
4. Coconut Chutney
5.Prune Chutney
6.Tomato Chutney
7.Red Chili Chutney
8.Green Chili Chutney
9.Mango Chutney(made from raw ,green mangoes)
10.Cilantro Mint Coconut chutney
11.Tomato Onion chutney
12.Peanut chutney
13.Garlic Chutney
       to name a few
American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction.
Flavorings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.
Spices most commonly include fenugreek, coriander, cumin and asafoetida.

This Mango salsa serves great with all types of grilled seafood and meats.You can also use Pineapples and peaches instaed of mango.

Lassi's are popular yogurt drink in India.The sweet variety is made with different fresh fruit purees,and the savory drinks may be flavored with different spices.Lassis provide a refreshing complement to spicy Indian dishes,as they cool the body.

The Title yet again may sound confusing.How can a simple dish as Sukhe Cholle have a name "O'Papa " ke Sukhe Cholle.Well this anecdote again comes from my childhood.Growing up in Bhopal(state capital of an Indian State M.P.),there were very few restaraunts that we would go to,reason being my mom had a very sensitive palate and there were times she would get sick from eating if the food was not cooked properly or the oil was old.
                                        Then came along a new restaraunt "O'Papa" ....ohhh the memories me and my brother have of the yummy food they had,and the good point was our Mom was never scared of eating there.That place is closed now for 15 + years but we still remember the Masala Dosa,Paper Dosa,Chow mein,Sizzlers and finally the pindi cholle or sukhe cholle(they were to die for).Thereafter whenever my sweet brother wanted Ma to make cholle he would say "O'Papa " wale(that means the ones that were made in O'Papa)

This is one of my go-to dishes on the weekends,when I don't want to spend my time cooking,but need some good,hearty,comfort food to fill me up.We have tried vegetarian burgers (the frozen kind) you get in many stores,but always found that they needed something more ...like the spices I crave  or as my dear Husband says...they lack your touch,so finally we started making these faster version of burgers at home,but to remind you burgers and fast food does not mean we are comprimising on nutrition.
                        Black Beans are a large source of proteins and it does not stop at that.They are a big source of multivitamins like vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Black beans are also a very rich source of fiber, these nutrients play important role to prevent cholesterol from becoming oxidized and heart disease.(I think now my mom will be satisfied ,that I am not feeding my husband fast food.)

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.

A colorful,easy and nutritious salad that goes with many things.Seafood,Soups...!!!! Endless Possibilities.
Ingredients
1-15-ounce can black beans, drained and rinsed
1 cup frozen sweet corn kernels, thawed
3 medium tomatoes, seeded and chopped
1–2 roasted bell peppers, seeded and chopped
½ medium red onion, chopped
1/2 Zucchini finely chopped
1/4 cup fresh cilantro leaves, chopped
1/4 Jalapeno, chopped fine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice
1 tablespoon Balsamic Vinegar
cilantro leaves for decoration
Directions
1.Combine the rinsed beans,corn,onion,tomatoes, bell pepper,Zucchini,cilantro,Jalapeno,salt,black pepper in a mixing bowl.
2.Pour the lemon juice and Balsamic vinegar over the salad and mix well.
3.Let the salad sit at room temperature for a hour to develop flavors.
4.If needed ,adjust the seasonings and serve garnished with cilantro.
Serving Suggestions:-Pan Seared Salmon,Oven Baked Tilapia.

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.

Paneer is a type of soft, crumbly cheese native to India. It is one of the most common cheeses used in Indian cuisine, and it has a simple, fresh, versatile flavor which makes it highly useful in an assortment of recipes. The cheese is traditionally made with cow's milk, and it is readily available in many Indian markets. It is also very easy to make paneer at home.Paneer is also considered to be a fresh cheese, and it is never aged.Since it is made with whole milk, it is also very high in protein, making it a sound addition to a vegetarian diet.

Paneer Bhurji is a dish inspired from Anda Bhurji or scrambled eggs.Instead of egg,Paneer is scrambled here.


Ingredients
3 cups crumbled Paneer
1 white(vidalia) onion ,finely chopped
2-3 ripe tomatoes,chopped (or use tomato puree)
2-3 green chillies to taste,finely cut
1/2 tsp garam masala
1/4 tsp cumin seeds
1/4 tsp turmeric
salt to taste
Cilanto to garnish
1 tsp oil


Directions
1.In a non stick skillet heat 1 tsp of oil.Then add cumin seeds and green Chillies.After a few seconds add the finely cut onion and let it saute till it changes to translucent color and looses its raw taste.
2.Then add the chopped tomatoes or tomato puree,Salt,turmeric,garam masala, and red pepper(if you like it spicy).Let it cook thoroughly.
3.Finally add the crumbled paneer and mix it well with the onion-tomato paste.Let it cook for few minutes.
4.Garnish with chopped cilantro.
5.Serve with Roti or Naan.The leftovers (if you have any left) can be used as stuffing for sandwich,parathe or naan.It still tastes good.Even better.
'njoy!!!

Pizza is many things for many people,a food category associated with take outs.A food that you order when you don't have time or when unexpected guests arrive and you can't cook...but it is never considered a healthy food.The following recipe is that of A Healthy Whole Wheat Pizza base which has a nutty flavor and rich in nutrients and fiber.Top it with you choice of toppings and this is one dish out of this world.(For picky eaters add more vegetables as toppings and voila your picky little one has gobbled up everything but the plate.)





Ingredients
1 tsp White Sugar
1 1/2 cups Warm water
1 tbsp active dry yeast
1 tbsp olive oil
2 cups whole wheat flour
1 1/2 cups all purpose flour

Pizza Sauce

Toppings:-
Green Bell pepper
Sun dried tomatoes
Yellow Bell Pepper
Olives
Sweet Onions
Mozzarella Cheese

Directions
1.In a large bowl dissolve sugar in warm water.Sprinkle yeast over the top and let stand for 10 minutes until foamy.
2.Stir the olive oil & salt into the yeast mixture,then mix in the whole wheat flour & 1 cup of all purpose flour until dough starts to come together.
3.Tip dough onto a surface floured with the remaining all purpose flour & knead until all purpose flour has been absorbed ,and the ball of dough becomes smooth (about 10 minutes).
4.Place dough in an oiled bowl & turn to coat the surface.Cover the bowl with cling wrap tightly so that the air does not escape the bowl and let it stand in a warm place until doubled in size ( about 1 hour).
5.When the dough is doubled,tip the dough out onto a lightly floured surface and divide into 2 part for 2 thin crusts or leave whole to make one thick crust.
6.Form into thick ball.Let rise for about 45 minutes,until doubled.
7.Preheat oven to 425 degrees.Place a pizza stone on the middle rack of the oven.
8.Flour a clean flat surface and roll out the dough to the thickness you want.
9.With your fingers, form a slightly thicker raised rim around edge of the circle.
10.Bake the pizza base in the oven till the base firms up a little and will not get soggy when pizza sauce and toppings are put.
11.Take out the pizza base .Apply Pizza Sauce and put the toppings and cheese over the sauce and bake again at 425 degrees for 5 mins and under broiler for 1 minute.
'njoy!!!

Tips:-
1.In step 8, I said,flour a clean flat surface.This is very important as this keeps the dough from sticking to anything.Also pick up the dough and apply flour on top and bottom.Set the dough on the counter and then spin it in a circle with your hands on the sides. Try to get the flour on the sides of the ball and gently form it into a more perfect circle.

2.To press out the dough, start by gently flattening the dough ball, trying to maintain a circular shape.
3.Rips and Holes:If the dough tears near the end, lay it down gently on the counter. Look for a thicker area close to the hole. Stretch the thick part over the hole and press it down firmly to bond the dough together. Make sure to put extra flour underneath the patched spot because it will easily stick to the counter.
4.If you are serving this dish to guests,you can make the pizza base ahead of time and wrap it in cling wrap.Keep at room temperature.
5.Leftover dough...no problem.Wrap it again in cling wrap and keep it in fridge.Whenever you want to use it again take it out of fridge 30 mins before you want to bake it.Repeat step 4.
6.If you don't want to make pizza again and have leftover dough,roll the dough the same as you would roll the pizza base and sprinkle with fresh rosemary to make rosemary focaccia.You can even use dry herbs for that.