Baked Pineapple Spaghetti

For whatever reason, cheesy, creamy things never attract me! Stark opposite is my dear hubby :) He ensured there was a baked vegetable in white sauce kinda dish in our wedding feast. If you've had an Indian wedding you must be aware what eating at your own wedding is like! I could *see* how good the food was, but not a morsel went down my throat! But yes I did manage to taste that creamy baked vegetable dish and in spite of all the wedding nerves I couldn't help but appreciate it :)

A few days later we went to this restaurant called "Bawarchee" in Ahmedabad. They serve some wonderful Punjabi food. Parthiv ordered this Baked Spaghetti with pineapple, and as my disposition goes, I was quite wary! No marks for guessing that it was amazing! For once I had found something creamy and cheesy that I liked :)

Once we returned to the US loaded with lots of Amul cheese we tried to reproduce our beloved pineapple spaghetti - doesn't come close to the original, but we love it anyways! (Amul is an Indian brand -read phenomenon, with a wide variety of dairy products)

Ingredients (Serves 2)
2 Cups (of cooked) Spaghetti (I also throw in some tri-color rotini sometimes)
1 cup mixed vegetables - I use peas, diced carrots, frozen corn (optional)
1 cup pineapple chunks (I use canned)
2.5 cups milk (1% reduced fat works just fine)
1 tbsp Butter/Margarine
2 tbsp all purpose flour
Salt, black pepper, sugar to taste
1/2 cup shredded white cheese (Amul cheese works the best. I use Monterey jack normally, any cheese that melts well will do)
Method
1. Cook the spaghetti with salt (per instructions on package). When half way through, add all vegetables too.
2. While spaghetti is cooking make the white sauce. Heat butter in a sauce pan. Add flour to it and saute till it turns light pink and fragrant.
3. Add milk and stir constantly. If lumps are formed, blend the mix.If you use a lot of butter the chances of lumps are lesser, but I prefer to blend the mix rather than adding more fat.
4. Simmer the sauce stirring constantly till its thick. Add some sugar, salt and black pepper. Stir and taste. The sauce should taste milky and smooth. A little sugar kicks up the flavor.
5. Drain spaghetti as soon as its cooked . Mix with the white sauce. Add pineapple chunks.

6. Now prepare a baking dish. Grease the dish and spread some grated cheese at the bottom. Now spread the spaghetti mix. Top with another layer of cheese
(you can top this with some thin pineapple and bell pepper slices - looks good and both these things bake well).

7. Preheat oven to 350 F or so. Bake for 15-20 mins. You need to bake till the cheese on top begins to turn brown. Increase oven temperature if it looks like its
gonna take forever!
8. Serve!!

We enjoy this with a bit of ketchup :) Makes a hearty meal by itself or with some bread on the side. Cooks really fast, as you can do a lot of things in parallel. Put the spaghetti on the stove, chop carrots in the meanwhile, if you have frozen corn and peas, no more work required there. You will have enough time to prepare the sauce before the spaghetti cooks. And while its baking, you can clean the kitchen and set the table :) Which makes me think I could send this over to Ruth for her Presto Pasta Nights event. It is an ongoing event at her blog with roundups every Friday! Thank you for hosting Ruth.

Parsi Dhansaak

JFI which stands for Jihva For Ingredients celebrates an ingredient every month, it is the brainchild of very talented and thoughtful Indira of Mahanandi. This time around it is being hosted by sweet and generous Linda of Out of The Garden. Every time I look at her passionately cooked Indian food I have to remind myself that this energetic lady is not an Indian! Linda chose Toor daal as the theme for JFI - December.

Toor daal is the backbone of Indian food. It is an omnipresent feature of Indian main course. This is how toor daal is normally made in Indian homes:
1. The basic cooking of this lentil requires cooking it with water and salt (and turmeric many times) till 'done'. The definition of 'done' varies. Some people like their daal to be so mushy that you can't distinguish the grain where as some people prefer it to be firmer. For the large part I think the former is more common.
2. The consistency of the daal varies again! Some people cook it to be very thick whereas in some homes its more diluted and thin.
3. The seasoning - I think daal in every home tastes different thanks to the variation in texture, consistency and mostly the tempering. Tempering/tadka/vaghar is normally prepared with hot ghee/oil, mustard/cumin seeds and asafoetida (basic ingredients), then there is no end to what you can do - use fenugreek (methi seeds), cloves, cinnamon, dry red chillies. Different combinations of fresh ingredients like - tomatoes, tamarind, lemon, green chillies, cilantro, curry leaves, ginger, garlic are quite common. Many versions of toor daal have a hint of sweetness by means of sugar or jaggery. Gujarati daal also contains cooked peanuts, which adds a wonderful flavor and fullness to the normally thin daal.

Toor daal is cooked in combination with a variety of vegetables which adds up to some great nutritive properties and makes some fantastic dishes!
1. Sambhar (that Linda *loves*) is Southern India's delightful gift to the rest of the country! It is made with a special spice mix made with common Indian spices like cumin, coriander, fenugreek etc, fresh vegetables and coconut (sometimes).
2. Daal-palak (Spinach and toor daal) is another lovely combination cooked in a thousand different ways. Silken toor daal works very well with all green leafy vegetables like fenugreek, amaranth to name a couple.
3. Dhansaak (Dhan = Daal + Saak = Vegetables)is a Parsi delicacy made with a variety of daals, vegetables and meat. It can easily be adapted into a vegetarian version. Read more about Parsi cuisine here.

I make toor daal in various ways and just love Sambhar. But I wanted to cook something different for this event and Parsi dhansaak seemed like a good choice!

I used a recipe our sweet friend N sent me and tweaked it to suit our taste and the ingredients I had on hand. If I still remember correctly her recipe was inspired by Tarla Dalal's.

Serves 4 easily
Ingredients
1/2 cup toor (arhar) dal (split pigeon peas)
1 tbsp yellow moong dal (split yellow gram)
1 tbsp masoor dal (split red lentils)
1 tbsp urad dal (split black lentils)
1-2 cups butternut squash chopped
1 tbsp fenugreek (methi) leaves, chopped
1 tomato, chopped
1 small onion, chopped
1 tsp tamarind paste (mine is quite concentrated, if making your own increase quantity to 2 tsp)
2 tsp oil
salt to taste

To be ground into a paste
1 green chilli
3 whole red chillies
2 large cloves garlic
1 stick cinnamon
4 cloves
A small piece of ginger
1 green cardamom
1 tsp coriander seeds
4 peppercorns
1/2 tsp cumin seeds
Handful of chopped coriander

Method
1. Clean and wash the dals.
2. Combine the dals and butternut squash with 3 cups of water and pressure cook for 3-4 whistles. Keep aside.
3. Heat the oil in a pan, add chopped onions and sauté till translucent. Add chopped methi and tomatoes and sauté for 2 mins.
4. Add the prepared paste and sauté for 2 minutes.
5. Add the dal and vegetables, tamarind paste and salt and simmer for 10 to 15 minutes.
6. Sprinkle a pinch of cardamom powder (the original recipe called for cinnamon, clove and cardamom powder).
7. Garnish with chopped coriander and serve with hot rice.

Dhansaak is traditionally served with brown rice. I did not have time to make it but I can imagine the combination would be wonderful. A delightful kachumbar (salad) made with finely chopped onions, tomatoes, carrots, coriander and seasoned with lime juice, red chilli powder, salt and roasted cumin powder is served as an accompaniment to dhansaak and brown rice.



I think dhansaak is supposed to be made with more vegetables - the original recipe called for potatoes, eggplants, pumpkin and bottle gourd. I just increased the amount of butternut squash. Zucchini, carrots would work well too. Spinach should be a great addition!

Also, according to the recipe - the cooked daal + vegetables were supposed to be pureed, I just couldn't get myself to do that! I'd rather overcook my daal and veggies to a mush :D

Dhansaak was bursting with flavors. Tasted better the next day! I loved it with roti too. We found the taste of garlic a little overbearing, but that is just because we don't like it much. All in all a very healthy, balanced dish with some amazing combination of flavors!

Eggless Date and Nut Cake

I always thought of dates as those yucky, sticky things young children were forced to eat in winter. I loved their dried version (known as chuara in Hindi) and my mom had to warn me against eating too many! I must've been weird! Somehow, packaged dates available in the US don't have that stickyness and I have learnt to love them :)

I would have loved to make a date relish I used to love. Its pretty simple - slice dates, add lime juice, rock salt and black pepper, shake shake, put the container out in the sun for a day. This relish is so yummy my mouth is watering as I write about it! I did not have rock salt on hand or this was definitely going to go to AFAM- Dates!

I am no baker - cook I can, bake I can't! Still I decided to make a date cake for AFAM (A Fruit A Month) - Dates from very talented Shilpa's Aayi's Recipes. Her recipe looked easy and quite doable. I had tried an eggless moist chocolate cake using her recipe, the cake had come out very good but I could smell baking soda in it, which kind of messed up the taste totally. This time instead of using the same baking soda I used 'khane ka soda/saajji na phool' that my mom-in-law brought me from India. I think they are one and the same but somehow the one I had used before was just not right!

You can check out the recipe here. I also added a handful of raisins and lots of chopped walnuts to the batter. I reduced the amount of sugar to 1/2 cup and still the cake was a tad sweeter than I would have liked. The dates I used were too sweet.

I am very impatient when it comes to cooking, when it comes to baking add anxiety to my impatience! I am almost in a 'praying' state as long as there is stuff inside the oven! More so when that 'stuff' is supposed to rise up to perfection and taste light, fluffy and moist!

I am glad to say in spite of my 'suck' level at baking the cake came out very good! It tasted great warm as well as cold. Next time I might add some cocoa powder to make a chocolate-date cake. Its a great tea-time cake and could work as a lovely dessert with ice-cream. Vanilla should be great with it (we had coconut-pineapple on hand :) ).



This Eggless Date and Nut cake is my entry to AFAM (A Fruit A Month) - Dates hosted by Chandrika of Akshayapatra.

Daal Makhani

Updated on 11/25 for 'Think Spice - Think Ginger'

Daal makhani, better known as Kaali daal (black lentils, literally) to me has always been a favorite. It features on the menus of almost all North Indian restaurants, I think it's a place well deserved :)

This is a very simple and easy recipe for daal makhani. Does not require too many ingredients and is one of those things where you can taste every single ingredient :) I normally don't use any butter/creme to make it. I believe correctly cooking the daals is the key to its texture.

Ingredients(Serves 4):
1. 1 Cup Urad daal (whole black gram, not the split one)
2. 1/4th Cup Rajma (red kidney beans)
3. 1/4th Cup Chana daal (split bengal gram)
4. About 1 Tbsp ginger juliennes
5. 2 tomatoes chopped
7. 2-3 cloves of garlic chopped fine
6. 2 Tbsp ghee
7. 2 tsp cumin seeds
8. Red chilli powder and salt to taste
9. A few dry red chillies
10. A big pinch of asafoetida

Method:
1. Wash urad daal, chana daal and rajma well, mix them and soak overnight(about 8 hrs) in lots of water.
2. Add salt to taste and pressure cook the soaked daals. I put the cooker on high flame and after first whistle lower the flame to medium-low. Let it cook for about 5-6 more whistles. There should be enough water or the daal will burn due to the long cooking time.
3. Once the cooker cools down, mix the daals well with a ladle, urad daal should be very soft , chana daal should almost dissolve, rajma will be as it is. This is how you get the creamy consistency, long cooking time is the key. If you can see the water separated from the urad daal, you probably need to cook for one more whistle.
4. Then add ginger juliennes (more the better, but depends on your love for ginger).
5. Now for tempering/tadka - heat ghee (or butter), add hing (asafoetida), cumin, dry red chillies and chopped garlic.
6. Fry a little and then add tomatoes.
7. Once tomatoes are soft, add some red chilli powder and then add the daal. Let it simmer for a while (10 mins or so on medium heat).



If you want you can add more butter/creme at the end. Its up to you how rich you want to make it. Since my mom makes it very frequently, she doesn't add any
butter/creme. Garnish with creme/butter and fresh cilantro.

Serve with parathas/naan/jeera rice and don't forget to serve some onions soaked in lime/vinegar (and salt) on the side :) Baingan ka bharta goes hand in hand with this daal. It tastes best the next day with fresh, crisp parathas.



Thoughtful Bee of Jugalbandi suggested that I send this as an entry to Sunita's (of Sunita's World) 'Think Spice' event. The theme this month is 'Ginger', a spice I love. A ginger relish made with lemon juice, green chillies and salt used to be a regular feature on our dining table in my parents home (talented Passionate Baker made it for this event :)). Another favorite is adu-limbu nu sharbat or ginger lemonade. Parthiv and I love it during the summer! And of course cannot fail to mention the importance of ginger tea, the comfort of tea combined with therapeutic ginger fills you up with warmth and soothes sore throats. My favorite mix is grated ginger mixed with black cardmom powder, a pinch of black pepper and honey. This used to be my mom's home made remedy for sore throat and cough.

Coming back to daal-makhani, this is one of those recipes where my love for ginger is quite evident. Ginger juliennes are added raw after the daal has been pressure cooked. It brings out the flavor of the ginger and I love all the spoonfuls that have a little gingery crunch in them!

So with thanks to Bee and Sunita, this post is off to Sunita's 'Think Spice - Think Ginger' event.

Street Food (Dabeli, Ragda-Patties, Bhel-Poori) and a Meme

Street food is an integral part of the quintessential Indian life. While the variety of food varies all over the country, there are certain things that find their way in some form or the other practically everywhere. Some of the street foods that I associate with certain regions are -
- Vada pav, pav bhaji, misal pav, bhel poori, sandwiches in Maharashtra
- Sabudane ki khichdi, dahi vade, bhutte ka kees, garadu, aaloo ki kachori, matar ki kachori, samosas, patties (potato balls stuffed with coconut and raisins) etc. in M.P. especially in Indore.
- Chole-tikki, Chole-kulcha, pakodas in North India
- Daal vadas, dabeli, pizzas and sandwiches in Gujarat

Dosas, Indian-Chinese, Paani-poori are some items that feature all over the country. I remember this paani-poori I had in Shimla very well, it was special because thanks to the low Shimla temperatures the paani was very cold. It tasted just so good on a sunny afternoon!

Parthiv is a street food lover in the true sense. And this time on his birthday I decided to make just what he loves - ragda-patties, bhel-poori and dabeli. I wanted to make dahi vadas too but couldn't manage to do it in the time I had :)

Some of the ingredients needed in almost every chaat item are -
1. Green Chutney (recipe below)
2. Meethi (sweet) tamarind chutney(recipe below)
3. Jheeni sev (very fine sev - deep-fried chickpea noodles if I may). I bought it from Surati Farsaan. You can find it in almost every Indian store. This is what it looks like
4. Finely chopped onions and fresh cilantro.

Green Chutney
Grind together 2 cups of cleaned cilantro leaves, a small piece of ginger, 1 cup mint leaves (optional), 1/2 cup onions (or you can use peanuts or roasted black gram/daaliya instead), 2 green chillies, salt and lime juice to taste. Add water to get a thinner consistency.

Meethi (Sweet) Chutney
Soak 1 Cup pitted dates/pind khajur in warm water till soft. If you don't have time to soak, cook the dates in a little water in a covered sauce pan.
In a pan, add soaked dates, 2 tbsp tamarind paste and bring to a boil. Run in a blender and sieve. Add 1/2 tsp sonth (dry ginger powder), 1 tsp red chilli powder, 1 tsp salt and 1 tsp roasted and ground cumin. I normally taste the chutney to make sure its very sweet and tangy at the same time. If you feel the chutney is not sweet enough instead of soaking more dates, add jaggery to taste.

RAGDA PATTIES
Patties
Boil, peel and mash potatoes. 1 large potato will yield two small patties.
Add a handful of cooked peas and a cup of chopped spinach (optional - I add peas and spinach to reduce the guilt associated with all those potatoes :P)
Add salt and red chilli powder to taste. Shape into balls and flatten them.
Heat a non-stick tava/griddle/flat frying pan. Apply cooking oil and place the patties on the pan. Maintain a low-medium flame. Flip the patties after 5 minutes or so. Keep doing this till they turn golden and crisp on both sides.
Note: If you plan to eat the patties with just yogurt or ketchup (without any chole or ragda), add some fresh coriander, chopped green chillies and dry mango powder (amchur) to the potatoes.



Ragda ( 1 cup dry peas serves about 4 people/8 patties)

I learnt making ragda from my mother-in-law. This recipe uses tomatoes and other spices and I just love it with patties. My friend H who is from Bombay does not use any spices in her ragda, probably just a tempering of mustrad seeds and heeng, and that is really tasty too.
Ingredients:
1. 1 Cup Dry yellow peas (vatana)
2. 1 tsp mustards seeds, a pinch of ajwain (carom seeds), a pinch of asafoetida, 2 dry red chillies, a few curry leaves.
3. 2 tomatoes pureed ( or 1 tbsp tomato paste).
4. Red chilli powder and salt to taste and a 1/4 tsp sugar.

Method:
1. Soak dry yellow peas (vatana) for about 6 hours. Do not use the dry green peas for ragda, yellow peas taste very different. Pressure cook for 3 whistles with salt to taste and a pinch of turmeric.
2. Heat oil, add all the tempering ingredients in #3. Let the mustard splutter.
3. Add pureed tomatoes and saute till tomatoes look cooked.
4. Add everything in #4 followed by cooked peas. Add water if necessary and simmer for 5 minutes. Some peas will be totally mashed by the time you are done simmering. Note: Ragda has to be thick but of a flowing consistency. It should be spicy with a touch of sweetness. You can add garam masala if you wish. I normally don't.

To serve:
Place two hot patties in a bowl, pour piping hot ragda over it. Now add 2 tsp of green chutney, about a tbsp of sweet chutney, chopped onions, cilantro and tomatoes (optional). I like to sprinkle a tiny amount of salt and red pepper after this. Top with sev. Ragda-patties is ready to eat, it is very important that it is served very hot.

I normally let the guests assemble their own ragda patties plate. I love it with a dash of beaten yogurt too.


This picture is just to show you all everything that makes up ragda patties :) Check out the actual plate below.


DABELI
Dabeli is a very popular street food item from Kutch region in Gujarat. I had never eaten it till I got married. Parthiv made sure I got a taste of it, but I ate it as a part of a sampler and quickly forgot what it tasted like :p My mom-in-law brought us 6 packets of dabeli msaala in her trip here and we have been putting them to good use :) I do not have a tried and tested recipe for making the masala itself, but I found one here.

Ingredients (makes 10 dabelis)
1. 10 burger buns
2. 5 large potatoes
3. 5 tbsp dabeli masala (this is for the masala I used, you would probably need to taste the masala once added to potatoes to decide on the quantity)
4. 2 tbsp oil
5. 1 cup fresh pomegranate
6. Chopped onions
7. Peanuts (I used the Planter's salted and roasted variety)
8. 1 tsp roasted cumin powder, 1 tsp red chilli powder, 1/2 tsp black pepper powder and a tsp of oil (for seasoning the peanuts).
9. Meethi chutney
10. Garlic chutney (I used Sriracha, works out well for me). If you want to make your own chutney, roast 10 garlic cloves in a little oil, grind with 20 dry red chillies, salt and lemon juice) .
11. Salt to taste

For preparing the peanuts
1. Coarsely chop the peanuts (I used my chopper).
2. Heat oil, add red chilli, black pepper and cumin powder.
3. Quickly add peanuts, mix well and let them cool.

For the filling
Heat oil in a heavy bottom pan or kadahi. Add boiled and mashed potatoes, salt and dabeli masala to taste. Mix till the mixture is uniform (I do it for about 10 minutes, brings out the flavors of the masala). Taste and add more masala if needed. You need a little muscle power here, especially if the quantity is large (the potatoes tend to stick to the pan). You can add a little water while cooking if the filling feels too dry.

Assembling the dabelis
1. Mix garlic and sweet chutneys together. Apply on the lower half of the bun.
2. Place a big helping of the filling on it. Top with the other half of the bun and roast on tava with a little butter (I like to toast the buns with the filling to make sure the filling gets warmed up).
3. Remove the top half of the bun. Sprinkle a good helping of peanuts, onions, pomegranate seeds and sev on top of the filling. Place the top half back and press a little before serving. You can add more sweet chutney if you prefer.



Dabelis are supposed to be very spicy with the sweet chutney adding the much needed sweetness. Yumm!




BHEL-POORI
Ingredients
1. Puffed rice/murmure. Dry roast the murmure in a heavy bottom pan if they are not crisp.
2. Sev
3. Crispy pooris/papdi (crushed), you can buy them in any Indian store or make some yourself :)
4. Fried spicy chana daal (again, bought from Surati farsaan)
4. Finely chopped onions, tomatoes, cilantro, boiled potatoes, carrots (optional), pomegranate (optional)
5. Lemon juice
6. Chaat masala (optional)
7. Green and sweet chutneys, garlic chutney (optional)

Method
This is easy :) Mix together #4 to #7. Just before serving add #1 to #3 and mix very well. Serve immediately.


This time around, I used bhel-poori mix from Surati Farsaan :). It contains a mix of murmure, sev and papdi.

And now is the time for a meme, sweet and Talented Ms. Musical tagged me for a "Life in fours" meme :) Here we go!

Four places I've lived:
Bhopal, India
Indore, India
Arlington, Texas
San diego, California

Four jobs (Thank God!) I (never) had:
Working in a candy shop(I would've eaten them all myself!)
Working in a Dentist's Office (All Dentists out there, I respect your profession, but you scare me! Ref: Comment above :P)
A juggler! (I am so clumsy I can't even handle my cell, my car keys and my purse at the same time... add sunglasses to that and I am DONE!)
A Librarian (I would get so busy reading that I'd forget I am supposed to be on a job!)

Four favorite places I've holidayed:
Kodaikanal, India
Big island, Hawaii
Pattaya, Thailand
Kulu Manali, India

Four favorite foods:
Mom's rajma-chawal and kadhi-chawal. Also bhindi ki sabzi, arbi ki sabzi, baingan ka bharta, alu ke parathe and her ROTIS
Masala dosa and sambhar
Thai Spicy noodles
Paani-poori, chole-tikki and samosas!

Four places I would rather be:
Eating paani-pooris at a thela with my brother
Driving all over Big island with Parthiv
With my direct-dil-se group (that is what we call our group of friends from college days) at our college canteen
Golden Temple, Amritsar (this came to me thanks to Ms. Musical's mention of Amritsar in a comment she left me) :)

Four bloggers I would like to tag:
Mona of Zaiqa
Passionate Baker of Passionate About Baking
Bindiya of In Love With Food
Swapna of Swad

Please take it up if you have the time and inclination :) And please ignore if you've been tagged already!

In Search of the Perfect Chole

I feel my search will never end. I make chole in at least 5 different ways, I keep experimenting, adding or removing ingredients, tweaking the procedure one way or another to get the taste that you get in the not-home-made chole. But the search continues. If you have ever tasted 'Havmor' (in Ahmedabad)'s chana-poori, you will know what kind of chole I am talking about. Chole in a dark thick gravy with some mysterious spices, each little chick-pea bursting with flavor to its seams. I know one thing - they use a barrel of fat in them! And I also know that I turn out to be a chicken when it comes to using a lot of oil in my cooking. Not that I don't love deep fried food - kachoris, pooris, my mom-in-law's deep fried farsaans like chakri, sev, farsi poori, peas kachoris, my mom's shakkarpaare, bread pakodas, bread rolls, samosas... bring it on! I'll never say no! :D

So, here we were, eating home-made chole, thinking about a plate of Havmor's, living in perpetual want for the perfect chole... and then we went to a pot-luck party where this lovely girl A (who I met for the first time) brought in some killer chole. It looked like the search had ended :) She sweetly sent me the recipe next day and I didn't waste a day in trying it out. The result - pretty good chole, but still in the same cadre as my other recipes. I just couldn't get mine to taste like hers! Most likely reason - my tendency for avoiding oil!! I then started tweaking her recipe and now we have moved a notch up. Our friends love those and so do we, but the search continues....

I just realized the above paragraph is good for nothing as this post is not about that recipe :D One week-night, it was pretty late by the time I got to the kitchen to cook. Saw these two chickpea cans, opened the freezer to find some frozen parathas. All set for a tasty meal! :)

My colleague Mr. K who is also an Indian (and from Delhi) knows what I mean when I say I need to get my chole right. He is a foodie like me :) He and his wife try several ways to make chole and he always brings me some to taste! A few days back he brought me a packet of 'Shaan Punjabi chole masala'. He said it’s a Pakistani brand and may be worth a shot for a different flavor. The ingredients for this brand of masala are quite different and include Baking soda and garlic. I wasn't sure if I wanted to try out the brand new masala when we were so hungry and this was the only thing I was cooking. So I decided to mix it up with other masalas. Armed with Shaan Chole masala, MDH chole masala and my home made mix of spices, and two chick pea cans I set out to make chole.

Here's the recipe-
Ingredients:
1. 2 cans chickpeas, wash and drain. Or 3 (cooked) cups kabuli chana/chole/chickpeas soaked for 6 hours and pressure cooked with salt to taste.
2. 1 Medium onion (grated or minced)
3. 1 tomato sliced lengthwise
4. 2 tsp chopped green chillies
5. 1 tbsp ginger (grated/ground into a paste)
6. 2 cloves garlic ((grated/ground into a paste)
7. 1 bay leaf
8. 1 tsp cumin (jeera) seeds
9. 0.5 Tbsp Shaan chole masala
10. 1 Tbsp MDH Chole masala
11. 0.5 Tbsp mix of roasted and ground cumin, pomegranate seeds and coriander seeds (1 part of coriander, 1 of cumin and 1/2 of pomegranate seeds - I made this masala for one of my experiments and just happened to have some left over).
12. 1 tsp red chilli powder
13. Salt to taste
14. 1 Tbsp cooking oil

Method:
Heat oil, add bay leaf, cumin, let them get fragrant and a little brown and then add green chillies-ginger-garlic. Sauté and enjoy the aroma :) Now add grated onions. Sauté for about 10 minutes on medium-low heat. If the onions stick to the pan, sprinkle few drops of water once in a while. Let the onions turn golden brown. Once you feel onions are cooked (make sure they are, half cooked onions can mess things up totally) add everything from #9 to #13. Be careful with the salt, canned chickpeas already have salt. Sauté for a minute. Turn the flame to high and add the chickpeas. Mix well to make sure the chole are coated with the masala. Now add a cup of water, bring to a boil. Add half of the sliced tomatoes, lower the heat, cover and let the chole simmer. When chole get to the desired consistency, add a few thinly sliced onions, rest of the tomatoes on top, turn off the flame and cover.

When ready to serve, mix the chole with the onions and tomatoes on top. Onions and tomatoes would have slightly cooked with the steam. Onions lend a nice aroma when you do this. Add more water if the gravy has dried out. Bring to a boil again, garnish with onions, chopped green chillies and fresh cilantro and serve with pooris/bhaturas/parathas.




I kept tasting the chole and added masalas as I thought necessary. You can use any one of the three masalas I used or even garam masala. I think the mix of roasted and ground coriander, cumin and pomegranate seeds is the most important ingredients.

I made a quick salad to go with the chole. I had bought this bunch of different colored carrots from Whole Foods. I tasted them and was disappointed, they had no flavor, just the crunch! I assumed the dark purple carrot would be the same as 'Kaali gajar' that we used to get in India sometimes. Mom would make a Kaanji out of Kaali gajar. Its a tangy drink made with mustard, red chilli powder and these carrots. Long slices of carrots are mixed with mustard, red chilli powder, salt and lots of water. This concoction is then allowed to sit in the sun for a day or two. The result is beautiful maroon colored water with a solid tangy flavor... yummm, gotta make that someday! So back to the purple carrots - When I cut them I found only the skin was purple, I felt cheated :(( Ha ha! So after lamenting for a while, I decided to make a quick salad.

Sliced 2-3 carrots in long thin slices, did the same with 1/4th cucumber and *very* little red onions. Mixed it all with salt and lime juice to taste. Warmed 1/2 tsp oil, added 1 tsp raai ki daal (split mustard seeds) to it. Added this tempering to the salad and mixed it well. I would have loved to add slit green chillies as well, but I thought the salad might get too hot for Parthiv :)

This crunchy salad made a perfect accompaniment to the hot chole and parathas.


If you read this, I would love to know how you make chole. So do leave me a comment! I will post the other recipe I talked about, soon :D

The Daal Baati Party!

Daal-baati is a staple food item in Rajasthani cuisine. You can also find it featuring in various restaurants and homes in the 'Malwa' region of Madhya Pradesh.

Baatis are small balls of wonder soaked in enormous amount of ghee (clarified butter). If you don't like ghee, baati is not for you! Baati is largely made of wheat flour with addition of another flour in a smaller amount. I have seen them being made with makai (maize) and besan (chickpea) flour. Baatis are normally eaten with daal, where daal preparations vary in every household. Some people make it with panchkuti daal (a mix of 5 lentils), some with a mix of split urad (split black gram) and chana daal (split Bengal gram), some with a mix of tuar (split pigeon pea) and chana daal and many times, with just tuar daal. Similarly, the seasoning varies from a plain tadka (tempering) of ghee, heeng (asafoetida), jeera (cumin) and red chilli powder to a more complex one of the former plus onions, green chillies, tomatoes, garlic, ginger etc.

Accompanying daal baati is normally a dry side. Again numerous possibilities here. But in the various places I have eaten daal-baati, the vegetables used are either potatoes or eggplants or a combination of both. Most common in the marwari households in Indore is sookhe aaloo (potato chunks seasoned with dry spices). Then comes baingan ka bharta (made with fire roasted eggplants). another common side is aloo-baingan ki sabzi (potatoes and eggplants cooked with tomatoes and other spices). A new side that I tried very recently is aloo ka bharta (Indian mashed potatoes if I may).

And then there has to be a platter of pickles and chutneys. Most common being mango or green chilli pickles. Chutneys are normally green chutneys made with cilantro and raw mangoes or lemon juice. The other variety is the fiery garlic and red chillies chutney.

The right way to eat daal baati is using your hands. You are supposed to mash the baati, pour daal over it, add a stream of warm ghee, mix it all and eat with some chutney/pickle and the side sabzi in every morsel.

Now comes my experiences with daal-baati :) We never made it at home! It would be a popular picnic item when cooking was done at the picnic spot. Either a cook who accompanied us or a handful of ladies (and some gentlemen) who were baati experts would be busy preparing the lunch treat. I have clear memories of one such picnic on a field in a small village close to Bhopal. I was a kid at that time and wouldn't have cared less what was for lunch, leave alone how they were making it! So I don't know how they did it without any conveniences of a cozy kitchen!

The next time I had baati after many years was at my dearest friend N's house. Her mom made amazing daal baati, which was always served with oodles of ghee and tons of love. And all the while I was in Indore, she would call me every time she made it :) Those were the days!

And then someone told my dad about a restaurant located in the Cloth Market in Indore. It was called Prithvilok. Now let me tell you what Cloth Market looked like. Cloth market (or Kapda Bazaar) was located in the heart of Indore, a city that was once known for its cloth mills. So it is not hard to imagine the huge trading community in Cloth Market, especially whole-sale. Cloth Market is *always* full of people. To accommodate the cloth merchants who come from all over the country to buy and sell cloth, there were a number of dharamshalas/lodges/hotels in close vicinity. One such lodge was Prithvilok and no marks for guessing that they served food too. The first time we went there was on Sunday afternoon (Cloth Market shops used to be closed on Sunday). We met with a plain facade of a lodge and a long flight of stairs. As we walked up the stairs we saw dormitory like rooms with a good number of beds and people sitting there chatting or lying down. As we went up to the next floor we saw a little lobby leading to the restaurant. And there were rooms at the other end of the lobby. Probably enough to drive people away! But the fact that we were brought there by my father's colleague Mr. A and his insistence on the good quality of the food kept us going. Once we entered the restaurant we were in for a surprise! The restaurant looked nice and new and clean and actually tastefully decorated. Mr. A informed us that it has been renovated over the years. Good :) Now coming to the food, the treat would start with a glass of aam ka panna ( a sweet and tangy raw mango drink) or chach (salted buttermilk) and then followed up with a huge metal thali that a stream of servers would fill even before you could say Thali! There was daal, kadhi, 3-4 vegetables, papads, chutneys, pickles, salads... the usual Indian thali fare. But the fun started when they started bringing in these heavy weight baatis saturated with ghee. These people could continue feeding you forever and ever if you didn't say no! We would always come back with Prithvilok full enough to be sick! :) But it was one amazing place! I don't know if I will even get a chance to visit again. I could still go on about it and this post is already getting way out of limits and I still haven't talked about our own daal-baati party!

So with all those baati experiences it’s not hard to crave for this delicious treat. The first time I had baati in the US was when N visited me in Texas and made her mom proud by making baati for me :) And she did make her mom proud, practically mummy ka naam roshan kiya :) The baatis were so so good, thank you sweetie-pie :)

And then another time was when our marwari friend B treated us to this most amazing daal baati ever! Her recipe was so different, the baatis had a stuffing and the daal was made with split urad. We did not need any sides or any chutneys to go with it! It was just so good!

Several times we have talked about making daal-baati with our friend V (who also happens to be my ex class-mate from Indore). So one Sunday morning (after several failed plans to meet up and make daal-baati), V called his mom in India to get baati recipe. An hour or so later he arrived, armed with the recipe, 2 big eggplants for baingan ka bharta and a jar of ghee :) We set out to make, baatis, daal, baingan ka and aloo ka bharta.

THE BAATIS
Ingredients (for about 15 baatis)-
1. 3 cups whole wheat flour.
2. 1.5 cup chickpea flour (besan).
3. 8 tbsp or so of clarified butter (ghee).
4. Salt to taste.
5. 1.5 tsp baking soda.
6. water to knead.

Method -
Sieve everything except ghee together. Add ghee to the flour gradually, rubbing with your hand. Once all the ghee is mixed, gradually add water and knead as you would do for rotis. The dough has to be firmer than that of roti, more like parathas I would say. The ghee measurement I have given here is approximate. The point is to have enough ghee (yes you have to be a braveheart!) to make a smooth dough. Set the dough aside for 15-30 minutes and then form small golf sized balls with it. Sweet R did this for us, every baati was exactly the same size! :) This being our first attempt at baati, we did not dare try bigger baatis. We were worried they might stay uncooked at the core.

Now preheat your oven to 300 deg F. Grease a baking sheet and place the baatis over it. Bake for about 10-15 minutes (again approximate) I didn't look for the time as I was busy doing other things meanwhile. Sorry! When they start looking cooked, turn them over and bake for another 10-15 minutes. Keep checking back (since I was stupid enough to not note the baking time!) :D
Our baatis cracked on the top! I don't know why, may be my dough did not have enough water! But they tasted great anyways so we didn't mind. When the baatis are done, heat ghee in a sauce pan and dip each baati in it. I remember B had deep fried the baatis in hot ghee before serving.



DAAL
Daal this time for us was made with an interesting mix. R had some mixed urad-tuar left over from dinner last night and I had some tuar daal in my freezer. So here's what we did.

1. Heat ghee, add mustard and cumin seeds followed by heeng and curry leaves.
2. Add grated ginger and chopped onions. Sauté till onions are soft.
3. Add chopped tomatoes and slit green chillies and cook till tomatoes are soft and blend with the onions.
4. Now add red chilli powder and turmeric.
5. Add R's (already very tasty) and my thawed tuar daal. Add salt if needed and simmer for 10 minutes.
6. Add fresh cilantro when done.

You can use any combination of daals with this tadka. Most common combos are chana and tuar and chana-urad-tuar.



BAINGAN KA BHARTA
Ingredients (serves 4):
1. 2 large eggplants (the roasting variety)
2. 1 cup chopped onions.
3. 1 cup chopped tomatoes.
4. 2 chopped green chillies.
5. Oil to cook
6. salt and red chilli powder to taste.

Method:
1. Roast the eggplants. You can do this in your oven or on the stove top. I placed a perforated grill plate on the stove (at medium heat) and placed the eggplants over it. As the skin begins to char, keep rotating the eggplants to cook uniformly. This will take about 20 minutes (more in the oven, but oven is less messy and roasting is more uniform. Make sure all doors and windows are open or your home will smell like a roasted eggplant for 3 days! Lighting a candle helps :)
2. When eggplants are thoroughly cooked (insert a knife and make sure it goes all the way in easily), immerse them in cold water.
3. Ad they cool down, remove the skin with your hands and give a quick wash to the eggplant insides. mash into a pulp.
4. Heat oil (about 1.5 tbsp), add onions and sauté. After 2 minutes or so add tomatoes and green chillies. Again sauté for 2 minutes.
5. Now add the eggplant pulp, red chilli powder and salt. Mix well and suate for 5 minutes.
6. Let the bharta cook till oil separates (my oil never separated! although I did put in a lot of it!)
7. Add chopped spring onions/cilantro or both for garnishing.

You can always add garlic or other spices of your choice. I just did what my mom does :) and I just love her bharta . You can also add green peas with the eggplant pulp. I didn't do it this time, I had a feeling peas will break the smooth texture of the bharta needed to go with the baatis.



ALOO KA BHARTA
(serves 4)
1. Boil and peel 4 medium potatoes.
2. Add salt to taste and mash.
3. Heat 1 tbsp oil, add mustard seeds and 2 finely chopped green chillies.
5. As mustard begins to splutter, add heeng and curry leaves.
6. Turn off the flame, wait for a minute and then add 1/4 tsp of turmeric powder.
7. Add this tempering to the mashed potatoes and mix well. I heated the potatoes while mixing the tempering.
8. Turn off the heat and add lemon juice to taste.
9. Garnish with cilantro and desiccated coconut (R's idea :))



LAHSUN KI CHUTNEY (Garlic chutney)
1. We used maharashtrian peanut chutney as base for this chutney.
2. Heat oil, add 4-5 roughly chopped cloves of garlic and let them turn golden. Add 2 dry red whole chillies. Mix in the peanut chutney.
3. let cool and grind to a fine paste with salt and a little lime juice.

If you don't have peanut chutney handy, use roasted peanuts, cumin seeds and increase the amount of red chillies.

I think that is it!

We then spread out a table cloth on the floor. We had to eat our baatis right! Where sitting on the floor, cross-legged and eating with our hands is the RIGHT way :)



This is what my plate looked like (Clockwise - red chilli pickle, baingan bharta, aloo ka bharta, chopped onions, lahsun ki chutney and crushed baati topped with daal). We refrained from adding extra ghee but that would be the right RIGHT way to eat your baatis :)