Aam Ka Panna (without the aam)

By: Alpana


Ingredients:
Pineapple Juice 4cups
Apple Sauce 2 single serving
Kala Namak 1/2 tsp
Bhuna Zeera 1/2 tsp
Dry Pudina 1/2 tsp
Add sugar/lemon juice if needed

Directions:
Mix all the ingredients together and enjoy the aam ka panna without aam and mehanat!

Tips:
I make a few ice cubes with this drink to add to it later so the drink doesn't get water down. Don't tell the secret missing ingredient, and watch how people marvel at the aam ka flavor!

ANGAKRI/ URAD DAL / BHUNWA ALOO / LAL CHATNEY

By:  Ravi

ANGAKRI ROTI

Special Note:

Recipe for LUNCH “ A  Combination  Menu”

Ingredients

1cup wheat flour

1 1/2 tbsps besan

2 tbsps oil

1 tsp salt

Directions

Knead into a firm consistency. Divide into balls and roll out into1/4 inch thickness. On a heated griddle (tava) place 3-4 at a time (this side is A). After a minute turn over and let it cook a little longer. Take down from Tawa . Pinch side A  all over to give an uneven surface . Over open flame carefully roast it on both the sides till they are golden brown. Top with a spoon of ghee and serve hot.

Tips: 

Avoid burning on direct flame by frequently turning Angakris with a tong

URAD DAL

Ingredients

1cup urad dal (preferably washed and soaked in water for  1/2 hour or so)

Salt to taste

½ tsp haldi

About 5 cups of water

Direction

Cook Dal in open pan with more water than normal. Don’t cover the pan as dal will have the tendency to overflow. Lower the flame when it does. Dal should become soft but not mashed and pasty.  Dal should be liquidy.  ,Season the dal with the “chchonk” as follows.

In 2 tsps Ghee add

¼ tsp heeng ,1 tsp dhania powder

1/2 inch piece ginger and 1 green chilli chopped

½ tsp lal mirch

Add to the dal

Tips:

Do not overcook.

BHUNWA ALOO

Ingredients

3 medium size potatoes

3 tbsps oil

½  tsp heeng

3 tsps dhania

1tsp lal mirch

2 ½  tsp khatai

Salt to taste

Coriander leaves chopped

Directions

Boil the potatoes, peel and break them into small bits

In the pan heat the oil and add the heeng. Take down the pan from the flame and add dhania and then mirch; stir and put it back on gas and add potatoes salt and khatai. Mix well and let it cook over medium flame ,turning it frequently .Top with chopped coriander

Tips:

This vegetable can be used as a filling for crepes or parantha also.

LAL CHUTNEY

Ingredients:

2 tsps  zeera

1tsp lal mirch

2 tsps khatai

1tsp salt

¼ tsp heeng

Water for desired consistency

Directions:

Grind together to make it into Chutney having a fine consistency.

Tips:

This is strong and a hot stuff and should be taken carefully

The Magic of Combinations

By:  Ravi

I entered the M.L.Jain family in 1956 .I had the good luck of spending a lot of time with my newly acquired family when Shant was away to the USA for training in 1957-58. That provided a solid introduction into the culinary preferences of each member of my family. 

Most interesting was the concept of “combinations” in meal planning,  e.g. Angakri / paani chutwa urad dal/ bhunwa aloo / lal chatni ( recipe follows).  Moong dal must have Ramdasi Aloo; Dinner was always parantha, one rasa and one dry vegetable and dahi with some kurkur.  Dahi at lunch time was just not served and so on.

It was good in a way and not so good.  Good, because one didn’t have to wonder what to make to please “them”- all was set.  The not so good part was—try some variety and it met with forced smile and subtle hints.  Not that the new dishes were not relished; in fact my mother-in-law enjoyed  many new dishes and learnt to make them too.  But the “combination” was sacred ground not to be disturbed.

Another “must” in all the meals was the “add-ons”. There had to chutney, achaar, mirch and adrak in nimboo, kurauri etc. Very wholesome, very well-made, the food tasted fabulous mirroring the love that went into the making.

BESAN POORA

By:  Ravi

Special notes:

Wait A Minute!! You don’t have time to soak the Dal/grind it etc.? Not to worry! An easier and quicker recipe is here.

Ingredients

1 cup besan

Salt to taste

½  tsp lal mirch

Pinch of heeng

1 ½ tsp oil

½ tsp baking soda (for extra crispness) optional

Directions

Mix all ingredients.  Heat the non-stick griddle on medium flame. Coat a few drops of oil. Make crepes by putting a ladleful of  the mix in the center and quickly spreading it with a rotary motion. Spread a spoonful of oil all around the crepe and in the center. As it gets cooked the crepe will be ready to be flipped. Gently loosen the sides and flip it and cook on the other side too. The amount of oil to be used depends on the crispness you want. The Besan Poora is ready to eat.  ENJOY with Tomato Ketchup / Chutney / Neebu Achar etc.

Tips:

You can make a tasty filling for these crepes using leftovers or boiled vegetables of your choice and seasoning it to taste.

MOONG DAL POORA (CREPE)

By:  Ravi

Special Note:

A nourishing and satisfying snack.

Ingredients

1 cup Moong Dal  (yellow)

1 tsp zeera

½ tsp lal mirch

½ 1nch piece of ginger

½ tsp garam masala

Fresh coriander leaves chopped

Pinch of heeng

Salt to taste

Oil

Directions:

Soak dal for 4—5 hours and grind it with ginger. Add all the ingredients. Mix well.

Heat the non-stick griddle on medium flame. Coat a few drops of oil. Make crepes by putting a ladleful of dal-mix in the center and quickly spread it with a rotary motion. Spread a spoonful of oil all around the crepe and in the center. As it gets cooked the crepe will be ready to be flipped. Gently loosen the sides and flip it and cook on the other side too. The amount of oil to be used, depends on the crispness you want.

You can enjoy them with Ketchup / chatney / lemon pickle or yogurt dip .

Tips

This can be a full meal also

GARAM MASALA

By:  Ravi

Special Notes

Garam Masala is used regularly to add flavor to most Indian dishes  

Ingredients:

2 tbsps zeera

1+1/2 tsp  kali mirch (black peppers)

1 tbsp laung (cloves)

½ tbsp bari illaichi seeds

½ tsp cinnamon powder or1/2 stick (optional)

Grind together and store in airtight bottle

 AS this can be made in a few minuets, do not grind a whole lot.  With time it loses flavor.    

Tips: 

Quality of spices used in cooking makes a lot of difference in the taste and flavor of your food.  While it is good that we get ground spices off the shelf, some spices can be ground very quickly and easily at home—thanks to the small appliance “spice mill” without which no kitchen is complete.

CHUNKI MIRCH

By:  Ravi

Special Notes

A quick spicy “add on”

Ingredients:

1 cup green chillies ,chopped into small pieces

½ tsp heeng

2 tsps dhania coarse ground

2 tsps sonf coarse ground

2 tsps khatai

1 tsp garam masala

1 tsp salt

2 tbsps oil

2 tbsps water

Directions:

Heat the oil and add the heeng. Take down the pan from the gas and add the chopped chillies. Put the pan on gas at medium flame and cook the chillies for a few minutes then add all the spices. Keep stirring and turning for a couple of minuets then add the water and cover so the spices can cook and blend. Voila! It’s done!

 The entire process should take no more than 5-10  minuets. Adds a lot of kick and zing to a meal! 

TIPS:

Choose the chilies depending on the tanginess you want. If the chilies are too hot and you prefer a less  strong flavor slicing them lengthwise and scooping out the seeds and the membrane can remove most of the hot property of chilies—but take care to do this with the tip of the knife. Do not use your fingers else they will “burn”.

KACHAURI - (BEDMI) with ALU, KADDU AND BOONDI RAITA

By:  Ravi

Special Note:

This is a special menu for special occasions.

KACHAURI

DOUGH FOR KACHAURI

Ingredients

2 cups wheat flour

1tbsp oil

Dash of salt

Approx. 1 cup water

Directions:

KNEAD  by adding the water gradually till it is a pliable consistency and keep the dough aside.

PITTHI ( THE FILLING):

Ingredients:

Soak 1cup urad dal for about 5-6 hours .drain the water and grind with as little water as possible adding the following:—

2 tbsp sonf

2 tabps dhania

1 tbsp lal mirch

1 inch piece of ginger

1/8 tsp heeng

Salt should not be added at this time, but should be applied at the time of filling.

Directions:

Make small Balls of dough, roll them and put a spoonful of Pitthi in the center.  Apply a little salt at this time.  Close the Pitthi and roll the filled in dough to Poori size. Apply oil as and when necessary to avoid dough sticking to either the rolling pin or the rolling mat. Use of dry flour for this purpose should be avoided as far as possible. Heat oil in a pan, and check if it has reached a right temperature/ Drop a small piece of dough in the oil; if it comes up right away and does not take time to do so, the oil is ready for frying. Put rolled Kachauri gently in the frying pan and turn it over before it is ready to swell. Now you can allow it to swell.  This makes the two parts even in thickness. Take it out when it is golden brown.  Fry Kachauri one at a time and enjoy them hot.

Tips

Stuffing the dough with the dal filling is the traditional way of making Bedmi but it requires experience and skill. An easier way to make Kachauri is to knead the ground dal with the flour and roll out like normal pooris. The slight difference in “that taste” can be sacrificed for the convenience.

ALU

Ingredients

3 Potatoes peeled and sliced thinly.

2 tbsps oil

1 tsp Zeera (cumin seed)

1 tsp Methi seeds (fenugreek)

1 tsp Sonf (aniseed)

½ tsp haldi (turmeric)

1 tsp dhania powder (coriander)

½ tsp lal mirch (ground red chilli)

Pinch heeng (asafetida)

1 tsp khatai (mango powder)

Salt to taste

Coriander (fresh dhania leaves)

Directions:

Peel and slice potatoes thinly. (First cut it lengthwise in the middle, and then slice both halves in thin slices)

In the pan add oil then heeng and add methi, zeera, sonf.. also add dhania, mirch and haldi .Stir for a few seconds and add about3-4cups of water and then the potatoes.( adding the water before the potatoes brings out a better look to the finished product) Add salt to taste and cover. When done add khatai and garnish with coriander leaves.

Tips

Take down the pot from the flame before adding the methi etc.,--a precaution to avoid the spices getting burnt.

PUMPKIN (KADDU)

Ingredients

1 lb. pumpkin

2 tbsps oil

1 tbsp methi seeds

1 tbsp dhania powder

1 tsp lal mirch

Salt to taste

¼ tsp heeng

2 whole dried lal mirch

2 tsps sugar

1tsp garam masala

Chopped dhania leaves

Directions

Peel and dice pumpkin into 1 inch cubes.Put the oil in the pan and add heeng , whole mirch  ,methi and dhania. Stir and add the pumpkin pieces, add lal mirch powder and salt. Cover and cook over low heat. There is no need to add water as the vegitable itself  has enough water in it. When the vegitable gets soft stir in khatai and sugar and stir .Top with garam masala. Garnish with chopped dhania

BOONDI RAITA

Ingredients

4 cups thick Dahi

1cup Boondi

1 tbsp zeera roasted and powdered

Salt and lal mirch to taste

½ tsp black salt powder (optional, if you like the flavor)

Directions

Soak the boondi in tepid water for a few minuets. Churn Dahi or strain it through a sieve so that it has a creamy and smooth texture. Remove excess water from boondi by pressing very gently between your palms and add to the dahi. Season with salt, mirch and zeera powder.

Special Note:

(1) You can use your artistic talents to decorate the raita with colorful patterns__ red and brown.

Dry roast 3--4 tbsps  zeera on a hot tava or small pan and grind in the spice mill. Do not make a big batch and store in an airtight small container to preserve flavor and freshness.

(2) Alu , Kaddu and Boondi Raita  make a perfect compliment to the Kachauri menu .Alu recipe is the same as for Nagauri.

BESAN and METHI POORI, and MASALA POORI

By: Ravi

BESAN AND METHI POORI

Special Notes

We make regular pooris with wheat flour. Here is an easy variation.

Ingredients:

1cup Wheat Flour

½ cup Besan

2 tbsp dried methi leaves or if using fresh Methi leaves take about ½  cup chopped leaves

2 tbsps oil

1 tsp salt

½ tsp lal mirch

pinch of heeng

water about ½ a cup to knead

Directions:

Knead to a firm consistency and make Pooris.

Makes about 15-16 pooris

Tips:

To test the Oil temperature, put a small bit of dough in the heated oil and see if it comes up right away or takes some time to come up. If it takes time to come up, the oil is still not ready for frying.

MASALA POORI

Ingredients:

1cup wheat flour

1tsp salt

1tbsp dhania powder

1 tbsp ground sonf

1 tsp lal mirch powder

¼ tsp heeng powder

1 tsp heeng

1 tsp oil

Directions:

Knead to a firm consistency, a bit on the harder side and make pooris .Makes about10-12 pooris

Tips:

If the dough becomes soft, you may make Paranthas instead.

NAGAURI POORI with ALU and SOOJI HALWA

By: Ravi

NAGAURI POORI

Ingredients

1 cup Maida

½ cup Sooji

2 tbsps oil

1tsp salt

½ tsp ajwain

Directions:

Knead together with just enough water to make a firm dough. Keep aside for 15-20 minutes to allow Sooji to blend in.

Nagauris are rolled into small size pooris (about 2inches in diameter approx.)

This dough will give you about 25—30 small pooris

Deep fry the pooris. (You can fry more than one at a time as they are small)

ALU

Ingredients

3 Potatoes peeled and sliced thinly.

2 tbsps oil

1 tsp Zeera (cumin seed)

1 tsp Methi seeds (fenugreek)

1 tsp Sonf (aniseed)

½ tsp haldi (turmeric)

1 tsp dhania powder (coriander)

½ tsp lal mirch (ground red chilli)

Pinch heeng (asafetida)

1 tsp khatai (mango powder)

Salt to taste

Coriander (fresh dhania leaves)

Directions:

Peel and slice potatoes thinly. (First cut it lengthwise in the middle, and then slice both halves in thin slices)

In the pan add oil then heeng and add methi, zeera, sonf.. also add dhania, mirch and haldi .Stir for a few seconds and add about3-4cups of water and then the potatoes.( adding the water before the potatoes brings out a better look to the finished product) Add salt to taste and cover. When done add khatai and garnish with coriander leaves.

Tips

Take down the pot from the flame before adding the methi etc.,--a precaution to avoid the spices getting burnt.

SOOJI HALWA

Ingredients

1cup Sooji (Samolina)

1cup+2tbsps Sugar

¾ cup Ghee or 8 tbsps unsalted butter

8-10 sliced almonds

½ tsp illaichi powder

3 cups water

Directions:

Roast sooji in ghee/butter over low flame ,till sooji is fragrant and golden in color. Add water , cover and let it cook over medium flame. When the water is absorbed, add the sugar and keep stirring. Finish by adding almonds and illaichi powder.

Tips:

Besides eating the Nagauris with Alu, a variation   is to create an opening in the Nagauri Poori and stuff a spoon full of halwa in it. The mixing of the sweet and salty flavor gives an interesting taste. Give it a try!

HAPPY EATING!!