Week1 New home

 Chaha ukaltoi. 

Shanti aur Sukoon.

Vangi-Ratale

 

The Recipes that worked.

1 long brinjal
2 sweet potatoes
Green Onions
Ginger grated
Sesame Oil 
Hing-mohri-Halad
Goda masala-Tikhat-Amchur Powder
Salt

Delicious. 

Paneer by Pratiksha

 

Visiting India is a thrilling experience for those willing to explore and appreciate. Living in Pratiksha's gharkul was a gift that keeps giving. She made paneer at home and we the lucky ones savored it, especially Maya. 
Here is the video she created to show the paneer making process. "It is so easyyyyyyy" as she would say. Someday I'll get to it. For now, it is here for us all to view.

Thank you dearest! 

PaneerByPrati

Kaakdi Koshimbir - Cucumber salad

 Kakdi Koshimbir

One of my favorite ways to eat cucumber. 

Ingredients :

Cucumber (Grated)  - 2 

Green Chillies - 2 ( or 1 jalapeño to substitute)

Peanut powder or crushed peanuts - 1 or 2 tablespoon

Salt to taste 

Sugar to taste

Oil  - 1 tablespoon

Mustard seeds, turmeric (1/2 teaspoon)

Cilantro - finely chopped

Yogurt to garnish

Procedure:

Grate the Cucumbers.
Squeeze the water out.
(Side note: You may drink this cucumber water separately, may be with crushed pepper, makes excellent summer drink)

Tempering:
Heat oil on medium high in a small pan.
Test a few mustard seeds to see if they splutter. That is a good sign to put the rest of the seeds in.

Add Green chillies and sautee them for a minute. Add the turmeric.

Turn off the burner. 

Add the cucumber, salt, sugar, and stir in the peanut powder.

Allow to cool. Add in finely chopped cilantro.

Serve with yogurt.

Kande Pohe

Staple dish at a Maharashtrian household. Breakfast or evening snack. Enjoy it with a cutting chai. One of my good friends loves making this dish and here is the recipe in her own words. Thank you Akanksha :)

Ingredients: Jaad pohe, hirvi mirchi, cilantro, onion, mohri, jeere, hing, halad, lemon, salt, sugar.

Optional- Kadipatta (not really optional but we don’t usually have it), peanuts, potato, any other vegetables, grated coconut, sev or farsaan.

Deep and swad are tried and tested brand. Don’t buy dagdi pohe. Just regular jaad pohe.

Pohe recipe:

1. Most important step; how you soak pohe. I put pohe in a colander, let warm water run through it until they are mushy and then keep aside.

2. In a kadai, give tadka of jeere, mohri, hing, kadipatta. Add peanuts, and if raw, let them cook. Next add hirvi mirchi and onion. Sauté. Mag add any other vegetables. I usually add potato (that has been microwaved for 2 mins) and carrots. Peas are a Maharashtrian fav but I don’t like them as they are a little sweet. Add cilantro. Let the onions turn brownish and the other vegetables cook a bit.

3. Lower the flame. Check on the pohe and if they appear too dry, give them a splash of little water. If they are ok, add to the kadai. Mix all the ingredients. Add halad, salt and a little sugar. Mix everything well. If you like it a little spicy, add red chili powder.

4. Garnish with cilantro, sev/farsan, grated coconut, and squeezed lime juice.

5. Pohe goes best with a cup of chaha 

Soul Food - Cream-of-mushroom soup Rice

Rob made this the other day, utilizing can of mushroom soup from the pantry, making space for newer items. The idea was to make a chicken-rice-parmesan cheese casserole (in the oven) and it ended up being even more delicious one-pan-meal (on the stove-top). He usually wings his recipes, so I had to dig in to know how he cooked it, and document it in the blog so it serves the memory. 

Here it goes -

Ingredients:

Cream of Mushroom Soup - 1 can (Campbell brand was used)

Rice (washed and drained) 1 cup 

Onions, Mushrooms, Garlic, Spinach - As per taste

Paprika, Pepper, Salt, Olive oil

Chicken thighs - 2 thighs cut into bite sized pieces

Method:

Heat Olive oil in the pan. Add garlic, onions, chicken thighs for a pan sear 2-3 minutes. Fold in the rice, spices and spinach. Add the can of mushroom soup and some water. Add in the salt and spinach.

Let the rice cook, keep stirring. Adjust with water if the liquid is not enough.

Once the rice cooks, the bottom layer forms a sear-crust. I love eating that part. If you don't like it, keep stirring so the rice doesn't stick to the pan. Once the grains of rice look cooked, turn the heat off. Cover and let it sit for few minutes.

You don't have to yell out to kids and rest of the family to come eat. The aroma of the rice has reached their rooms, and they will slither out of there, joining you at the dinner table for this soul-warming treat. Family will return for seconds and thirds. Thank you Rob!

He wanted to make a casserole, but controlling the flavors and varying cook times for chicken and rice talked him out of it. 

May be, you can finish it in the oven, by spreading some parmesan cheese over the rice and baking for a few minutes, until the cheese browns. We may also try it with the can of French onion soup we have in our pantry. Possibilities are endless, but creative juices rarely flow, when they do, I'll be sure to tap them. 

Matar-Mushroom Sabji

One of my favorites, it is the easiest sabji to make with least amount of prep work. Recently came across another soul who was as much in love with it, as myself. Jotting down the steps, for filing it in my blog bible.

Ingredients:

Mushrooms: 2-3 cups, stems included.

Peas: 1-2 cups. Frozen. I usually thaw it in hot water for 5 minutes.

1 Onion or scallions (Optional)

1 Tomato or (Maggie Hot n Sweet tomato sauce)

Ginger-garlic paste 1 spoon 

Kasoori Methi - 1 spoon (Optional)

Masala: Pav bhaji masala or Kitchen King masala, desired spice levels. 

Oil, Salt as needed. 

Dahi or sour cream (Optional while serving)

Method:

Heat Oil, add kasoori methi and onion. Sautee onions (A lot) until they become translucent.

Add Tomatoes and sautee some more. (skip this step, if you plan to use Maggie hot n sweet sauce)

Then add peas, let them cook for 4-5 minutes until you start seeing wrinkles on them. Then put in the mushrooms, let them steam for 2 minutes. They cook a lot faster than peas.

Add the salt, Masala of choice and the maggie sauce.  

Cover with a lid to let the steam marinate all of it together. The heat is on medium. It is a good idea to leave the heat on medium, or low, so it doesn't burn the masala which gives the sabji a burnt food taste. 

Turn it off and let it sit. If you made it spicy, add lemon squeeze for the lip smack. 

I fold in the sourcream or dahi while serving, gives it a fuller body. Delicious with phulkas or rotis.