Author Archives: Dilip Shah

Popcorn in Chili Oil

December 27, 2022 – 7:19 pm

Ingredients:

  • 1 cup high quality popcorn kernels
  • 1 tsp (or to taste) fine grain salt, such as Morton Popcorn Salt
  • 4 tbsp Chinese chili oil with some of its spices from the bottom

Method:

  1. Choose a wide heavy bottom pan for making popcorn
  2. Put the pan on high heat
  3. Add 2 tbsp chili oil (without its spices)
  4. Add 4-5 popcorn kernels and cover the pot and wait for them to pop
  5. When the kernels have popped, add the rest of the kernels, 1/2 tsp salt and toss them in the oil and then spread them evenly at the bottom of the pot
  6. Put the lid back on and turn the heat off for 20-30 seconds
  7. Turn the heat back on (medium) and as you hear the kernels pop, every once in a while shake the pot so that the un-popped kernels fall to the bottom of the pot and the lighter popped kernels move to the top
  8. When the popcorns have stopped popping, gently remove the lid, add the remaining 2 tbsp chili oil with its spices, 1/2 tsp salt and mix well so that the chili oil and salt gets coated to the popcorns
  9. Remove the popcorns to a wide bowl, let them cool a bit and then enjoy!

Serves: 4-5

 

Inspiration source:

The Trick to Perfectly Popped Popcorn – YouTube

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Red Lentil and Quinoa Khichdi

December 27, 2022 – 5:28 pm

Ingredients:

  • 1 cup red lentil
  • 1/2 cup quinoa

 

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 inch ginger, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp cayenne pepper (optional)
  • 1 1/2 tsp salt or to to taste
  • 2 tbsp tomato paste
  • 4-5 medium size tomatoes, roughly chopped
  • 5 cups water

Vegetables

  • 1 large sweet potato, peeled and chopped
  • 1 cup chopped green beans
  • 1 cup chopped broccoli

Garnish

  • 1/2 cup coriander leaves, chopped
  • 1 tbsp lemon juice
  • Drizzle of olive oil

Method:

  1. Thoroughly wash the red lentil and quinoa until the water runs clear and then soak it in separate bowls for 30 minutes
  2. To a heated pan add the oil, onion, 1/4 teaspoon salt and fry on medium to medium-high heat until the onion starts to caramelized.
  3. Add the ginger and garlic and fry for another one minutes or until fragrant.
  4. Add the tomato paste and dry spices (turmeric, cumin, coriander and cayenne pepper) and mix it well and add the fresh chopped tomatoes.
  5. Mix it again and add the drained soaked lentils, salt and water. Give it a good stir and cover with a lid and bring it to a boil.
  6. Once it starts boiling, reduce the heat to medium-low and cook for about 25 minutes or until the lentil is cooked. Uncover and lightly mash the lentils using a potato masher, this will help breakdown the lentils a bit more.
  7. Add the soaked quinoa, sweet potatoes and green beans. Increase the heat to medium and bring it into a simmer. Then cover and cook the quinoa for about 7 minutes (don’t over cook the quinoa since it will continue to cook in the hot pot).
  8. Uncover and turn the heat to medium high and bring it to a vigorous boil. Now whisk it with the spatula for a minute, this will break down the lentils and make the dish creamy. Once the khichdi reaches to your desired consistency, add the broccoli and turn off the heat right away. Make sure not to over cook the broccoli as it will continue to cook even after the stove is turned off. If the khichdi gets too thick, you can thin it out with boiling water. DO NOT add cold water to it!

Serves: 4-5

 

Inspiration source:

Posted in Curry, Rice | Comments (0)

Veggie Pizza with Spicy Marinara Sauce

August 25, 2022 – 4:37 pm

Ingredients:

For spicy marinara sauce

  • 1 tbsp extra virgin olive oil
  • 1 medium red onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 28 oz San Marzano Peeled Tomatoes or 10-12 tomatoes , finely chopped
  • 1 tbsp red chili flakes
  • 1 tsp roasted cumin powder
  • 1/2 tsp red chili powder
  • 2 tsp dried oregano
  • 1 tsp salt or to taste

Pizza base

  • Trader Joe’s pizza crust
  • 2 tbsp extra virgin olive oil

Pizza toppings

  • 1 green capsicum sliced
  • 1 red capsicum sliced
  • 1 red onion sliced
  • 1 cup chopped pineapple
  • 1 cup grated cheese
  • Other optional ingredients are sliced olives, mushrooms, artichoke hearts, etc.

Method:

Spicy marinara sauce

  1. In a saucepan, heat 1 tbsp olive oil on medium heat
  2. Add 4 cloves thinly sliced garlic and 1 finely chopped onion and sauté till they become translucent, making sure not to burn them
  3. Add tomatoes, stir well, bring to boil and then simmer on low heat for 6-7 minutes stirring regularly
  4. Let the mix cool completely
  5. Blend the mix to smooth sauce
  6. Add the sauce back to the saucepan, add 1 tbsp chili flakes, 1 tsp cumin powder, ½ tsp chili powder and salt. Mix well and turn on the heat to low – medium level
  7. Cook the sauce for 8-10 minutes stirring regularly, till it becomes thick in consistency
  8. Turn off the heat and let the sauce cool.

Pizza base

  1. Brush the pizza crust on both sides with extra virgin olive oil

Pizza

  1. Preheat the oven in bake mode (with convection on) to 450 degrees Fahrenheit
  2. Evenly spread the pizza sauce on top side of the crust
  3. Layer the vegetable toppings 
  4. Sprinkle salt and oregano 
  5. Layer the grated cheese
  6. Put the pizza in the oven and bake for 8-10 minutes
  7. Take the pizza out of the oven, let it cool a bit on a cooling rack, move it to a cutting board, cut into pieces and enjoy!

Serves: 4-5

 

Inspiration source:

https://www.archanaskitchen.com/spicy-marinara-sauce-recipe

 

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Rawa Idli

June 25, 2022 – 6:05 pm

Ingredients:

For rawa mixture

  • 1 cup rawa (sooji coarse)
  • 1 cup yogurt
  • 1/2 cup water
  • 1 tsp salt or to taste

For tempering

  • 2 tbsp any vegetable oil
  • 1 heaped tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 10-12 curry leaves, chopped
  • 1-2 green chillies, chopped
  • 1 inch ginger, chopped

Other ingredients

  • 1/4 tsp baking soda
  • 1 tsp oil
  • 1 tbsp ghee (for greasing mould)

Optional ingredients

  • 18 – 20 cashew pieces

Method:

  1. In a bowl add rawa, yogurt, water, salt and mix everything properly and keep aside for at least one hour
  2. Heat oil in a pan and add mustard seeds, fennel seeds, curry leaves, green chillies, ginger and sauté it for a minute and add it in the soaked rawa mixture
  3. To a small cup, add 1/4 tsp baking soda and 1 tsp oil and mix well and then add it to the rawa mixture
  4. Now grease the idli mould with ghee
  5. Optional: Place 1 – 2 cashew pieces in each mould
  6. Add the mixture in but to not fill it completely
  7. Put it in the hot steamer for 6-8 minutes
  8. Remove and serve warm with coconut chutney and sambar!

Serves: 4-5

 

Inspiration source:

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Kadhi Vada – Kadhi

June 25, 2022 – 5:50 pm

Ingredients:

Vada

We used ready vada from frozen section of Indian grocery store

Yogurt for the kadhi

  • 2 cups yogurt, whisked
  • 1 tsp salt or to taste

For paste

  • 3 tbsp freshly grated / desiccated coconut
  • 1 tbsp toor dal
  • 1 tbsp chana / gram dal
  • 1 green chilli
  • 1 tsp cumin seeds

For tempering

  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • 1 tsp turmeric powder

Method:

Vada

As per the instructions on the box, soak the vada in very hot water for 10-15 minutes and then gently squeeze out the water

For the kadhi

  1. Add salt to the whisked yogurt and put aside
  2. Wash the dals
  3. Soak all the paste ingredients for an hour
  4. Grind the paste ingredients to fine paste
  5. Heat the coconut oil in a pan
  6. When the oil is hot, add mustard seeds
  7. When mustard seeds start sputtering, add cumin seeds
  8. When cumin seeds start crackling, add curry leaves and the paste
  9. Roast the paste on low to medium heat to remove the raw ingredient smell and excess moisture… about 3-4 minutes
  10. Add turmeric powder and roast for another couple of minutes
  11. Slowly add the salted yogurt to the pan. Gently and constantly stir to make sure the paste is thoroughly mixed into the yogurt
  12. Bring the kadhi to boil
  13. Add the vada to kadhi and boil for a couple of minutes

Enjoy kadhi vada hot!

Serves: 4-5

 

Inspiration source:

 

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Walnut whole wheat bread – Bread maker recipe

December 23, 2021 – 8:49 pm

Ingredients:

  • 1 1/2 cups water
  • 2 tbsp butter
  • 1 1/2 tsp salt
  • 2 tbsp nonfat dry milk
  • 2 tbsp sugar
  • 2 cups whole wheat bread four
  • 2 cups bread flour
  • 1 tbsp gluten
  • 2 1/4 tsp yeast
  • 1 cup shelled walnuts

Method:

  1. To the bread maker pan, add water, butter, salt, dry milk and sugar
  2. Then add the flours, gluten and yeast
  3. Set the bread maker on 2-lb loaf and medium-dark crust setting and start the bread making cycle (start to complete about 3 hours)
  4. When the first kneading cycle is complete add the shelled walnuts
  5. In about 3 hours, the bread loaf is ready! Open the lid and let it cool for 2-3 minutes before you take the loaf out of the pan.

Notes:

  • If your loaf bakes too dense, next time add 1-2 tbsp additional water. Water will help the loaf rise and gluten will provide support so that the loaf does not collapse / crater during the baking cycle.

Inspiration source:

Hamilton Beach bread maker recipe book

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Tindora bateta nu masala shaak

December 19, 2021 – 8:33 pm

(Ivy Gourd potato curry in spice-mixture)

Ingredients:

  • 750g tindora (Ivy Gourd)
  • 1 large or 2 medium size potatoes
  • 2 tbsp oil
  • 1/4 tsp asafetida
  • 1 1/2 tsp salt or to taste
  • 1/2 tsp baking soda

For masalo (spice-mix)

  • 1/4 tsp asafetida
  • 3/4 tsp turmeric powder
  • 1 1/2 tsp red chili powder
  • 3 tbsp coriander powder
  • 3 tbsp shredded coconut
  • 1/2 cup gathia (https://en.wikipedia.org/wiki/Ganthiya) crushed into powder
  • 3 tbsp coriander leaves chopped
  • 1 1/2 tsp salt
  • 1 tsp sugar

Method:

1. Mix all the masalo ingredients in a bowl and put aside

2. Wash tindora, trim the ends and cut each into 3-4 pieces

3. Wash and skin the potato(es) and cut into roughly the same size as tindora pieces

4. Put a large pan on medium heat and add 2 tbsp oil

5. When the oil is medium-hot, add asafetida and swirl the oil for a couple of seconds

6. Add tindora, 1 1/2 tsp salt and 1/2 tsp baking soda and mix well

7. Add 1/4 cup water, cover and partially cook tindora for about 4-5 minutes till they become a bit soft

8. Scatter half of the masalo on top of the tindora

9. Add the cut potatoes above the masalo layer

10. Scatter the remaining half of the masalo on top of the potato layer

11. If necessary, add 2-3 tbsp water, cover and cook on medium heat for 4-5 minutes
12. Gently fold the masalo into the vegetables and check to make sure the tindora and potatoes are cooked to desired softness
13. Turn off the heat, cover and let it sit for 5-10 minutes


14. Serve hot with chapati / phulka roti

Serves: 5-6

Inspiration source:

Family recipe!

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Muthia (fried Indian dumplings)

November 3, 2021 – 1:39 pm
Muthias

Ingredients:

  • 1 cup wheat flour
  • 1/2 cup semolina (suji coarse)
  • 1/2 cup gram flour (besan)
  • 2 tsp salt or to taste
  • 1/2 tsp baking soda
  • 1/2 tsp asafetida
  • 1/2 tsp turmeric powder
  • 1 1/2 tbsp sugar
  • 2 tsp sesame seeds
  • 50g fenugreek (methi) leaves (1 cup tightly packed)
  • Paste of 1 chili, 3 large garlic cloves (or 1 1/2 tsp paste), 1 1/2 inches ginger (or 1 1/2 tsp paste)
  • 2 tbsp yogurt
  • 1 tbsp lime / lemon juice
  • 2 tbsp oil
  • 1 tsp oil
  • oil for deep frying

Method:

  1. In a large bowl, sieve the flours, semolina, salt, baking soda, asafetida, turmeric powder, sugar and mix well
  2. Add sesame seeds and mix well
  3. Add fenugreek (methi) leaves, chili-garlic-ginger paste, yogurt, lime / lemon juice, 2 tbsp oil and make dough. Methi leaves should provide sufficient liquid to form the dough. If necessary, add 2-3 tbsp water and make medium-firm dough
  4. Gently cover the dough with 1 tsp oil and let it rest for 10 minutes
  5. Put oil in a frying pan on medium heat
  6. From the dough, make small-medium marble size balls and very gently give the muthia oval shape
  7. Deep dry the muthia in batches on low heat for 3-4 minutes, till they are deep golden brown in color. Fry on low heat so that they are cooked through
  8. Take out the muthias on paper covered plate and let them cool
  9. Enjoy with tea or add them to undhiyu

Number of muthias: about 60

 

Inspiration source:

 

Muthiya (for Undhiyu)

 

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Chana Dal and Spinach Curry

September 26, 2021 – 7:40 pm

Ingredients:

  • 1 lb frozen chopped spinach or fresh, washed and chopped spinach
  • 3/4 cup chana dal (split chickpea lentils)
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 500 ml water
  • 1 tsp peanut / vegetable oil
  • Additional 3 tbsp peanut / vegetable oil
  • 1 tsp cumin seeds
  • 1 whole dry red chili
  • 2 tbsp garlic paste
  • 1 green chili, chopped
  • 1 tbsp coriander-cumin powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tbsp kasuri methi, crushed
  • 2 medium size onion, chopped
  • 2 tomatoes, chopped
  • 1 tsp salt or to taste
  • 1 tsp Kitchen King masala

For tempering

  • 2 tbsp ghee
  • 2 tbsp chopped garlic
  • 1 whole dry red chili
  • 1 tsp red chili powder

For garnishing

  • 2 tbsp chopped coriander leaves

Method:

  1. Wash 3/4 cup of chana dal 2-3 times and then soak for 1-2 hours
  2. Add the chana dal and 500 ml water to a pressure cooker. To that add 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp oil and mix well
  3. Cook the chana dal in pressure cooker for 3-4 whistles. If using Instant Pot, cook under pressure for 25 minutes
  4. Put the cooked chana dal aside
  5. Put a pan of water on high heat
  6. When the water starts boiling, add the spinach and cook for a couple of minutes
  7. Drain out the water and put the cooked / blanched spinach aside
  8. Put a pan on medium heat
  9. When oil is hot, add 1 tsp cumin seeds
  10. When the seeds start to crackle, add 2 tbsp garlic, 1 chopped green chili and sauté for 10 seconds
  11. Add 1 tbsp coriander-cumin powder, 1 tsp red chili powder, 1 tsp garam masala, 1 tbsp crushed kasuri methi and sauté the spices for 10 seconds
  12. Add the chopped onion and sauté for 3-4 minutes, till the onions soften and become translucent
  13. Add the chopped tomatoes, 1 tsp salt and sauté for 3-4 minutes till tomatoes become very mushy
  14. Add the cooked chana dal with its water and cook for 2-3 minutes
  15. Add blanched drained spinach, mix well, add 1 tsp Kitchen King masala, cover and cook for 2-3 minutes

Tempering

  1. For tempering (tadka), add 2 tbsp ghee in a small pan and put it on medium-high heat
  2. When ghee is hot, add 2 tbsp chopped garlic and sauté for 2-3 minutes till the garlic become light pink in color
  3. Add 1 whole dry red chili, 1 tsp red chili powder, mix well and add the tadka to the chana dal spinach curry
  4. Mix well, garnish with chopped coriander leaves and serve hot with any Indian bread or Basmati rice / pulao

Serves: 4-5

 

Inspiration source:

 

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Peanut Chutney – South Indian Style (Simpler!)

September 2, 2021 – 7:55 pm

 

Ingredients:

  • 1 cup peanut
  • 1/2 cup putani (roasted gram / chhana dal)
  • 1 dry red chili
  • Small ball sized tamarind
  • 1 tsp salt
  • 1 cup water

For tempering

  • 3 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp cumin seeds
  • 1 dried red chili
  • ½ tsp asafoetida powder
  • 8-10 curry leaves

Method:

  1. Put the tamarind in hot water and once cooled strain to get tamarind pulp
  2. In a pan dry roast 1 cup peanuts on low flame for 4-5 minutes… tossing regularly so that they don’t burn
  3. Add 1/2 cup putani (roasted chana dal) and roast for a couple of minutes
  4. Cool completely, and transfer to a blender
  5. Add 1 chili, tamarind pulp and 1 tsp salt (or to taste)
  6. Add 1/2 cup water and blend to smooth paste
  7. Add more water in batches and blend to a smooth paste with somewhat runny consistency
  8. Transfer the chutney to a large bowl

Tempering

  1. Prepare the tempering by heating 3 tsp oil
  2. Add 1 tsp mustard seeds and when they start to sputter add 1 tsp urad dal, 1 tsp cumin seeds, 1 dried red chili and roast for a minute
  3. Turn off the heat and add ½ tsp asafoetida powder and a few curry leaves
  4. Pour the tempering over the chutney and mix well
  5. Peanut chutney is ready to enjoy with idli, dosa and vada

Serves: 6

Inspiration source:

 

https://hebbarskitchen.com/chutney-recipes-without-coconut-for-idli/

 

Remarks:

 

Posted in Category, Chutney / Dip | Comments (0)