Bhawana

Khasta Matar Kachori

July 24, 2022 by Bhawana

Welcome Back! New improved look of my blog has creatively recharged me to dive in and explore the infinite number of recipes I wanted to share with you. Recipes that I always wanted to try or already tried but never got a chance to take pictures and post. Yes! there are times when I cook and wanted to share it with the world but didn’t get a chance to take pictures. Cooking, styling food, taking pictures, editing, writing, and the list is long….all this work sometimes dampens my spirits and makes me lazy, and furthermore, I get little time to sit and enjoy the food with my family.

But right now my spirits are high and creativity is bubbling inside me, pushing me harder towards the kitchen. Weather is also looks like working for me by making the day appropriate for the dish. Cloudy day with partial rain now and then, warm weather with sun playing hide and seek…confusing but making me sure to go back to my roots by cooking Chatpati Khasta Kachori Aloo.

Kachori aloo is a popular holiday breakfast (with garma-garam Jalebis) in Uttar-Pradesh. On all my visits to India I make sure I have this breakfast at least once with my family. It brings back so many fond memories of the past.

Kachoris are flaky deep fried delights that goes well with aloo ki sabji. I made matar ki kachoris instead, keeping in mind the likeness of my younger one. I sent the pictures to my mom on WhatsApp, to let her know that I am creating same memories in US too!
Thank you Mom.

Khasta Matar Kachori

Author: Bhawana

Ingredients

Dough
2 cups All Purpose Flour
2 tbsp. Suji (Semolina)
1 tsp. Besan (Gram Flour)
1/4 cup Oil
Salt to taste
1/4 tsp. Baking Soda
Warm water to make dough, as needed
Oil to fry
Peas Filling
1 1/2 cup Peas, shelled.
2-3 Green Chilies, chopped
1 tsp. Ginger, grated
2 tbsp. Oil
1/2 tsp. Cumin Seeds
1/4 tsp. Asafetida
1/4 tsp. Turmeric Powder
1 tsp. Coriander Powder
1/2 tsp. Fennel Seed Powder
Red Chili Powder to taste
1/4 tsp. Garam Masala Powder
2 tsp. Besan (Gram Flour)
1/2 tsp. Amchur Powder
Salt to taste

Instructions

Dough

Mix flour, salt, baking soda, besan and suji.
Add oil and mix it well.
Now add warm water as needed and knead it to a firm and smooth dough.
Cover it with wet cloth and keep aside for 30 minutes.

Filling

Boil peas until soft (if using fresh peas).
Drain and mash them coarsely with the back of the spoon
Heat oil in a pan and add cumin seeds and asafetida powder.
Add green chilies and ginger. Now add all the masalas and peas.
Mix it well and add besan.
Keep sauteing the mixture until all the water evaporates and the mixture is dry.
Take a small portion of a dough and roll it in to a smooth ball.
Flatten a ball with a palm and place the stuffing in the middle, cover and seal the ends.
Roll it lightly with a rolling pin.
Deep fry kachoris on medium/low flame till golden brown on both sides.
Drain and serve hot with aloo ki sabji and chutneys.

Spicy Cranberry Dry Curry

July 22, 2022 by Bhawana

Your life does not get better by chance.
It gets better by change.
-Jim Rohn

It is difficult to accept change in life for a person like me, who likes being comfortable, while sitting in its own shell without any modifications in life at all. It is difficult to come out of comfort zone and start again like a new. But the more I detest changing in life, I always welcome and like changes around life. I don’t know if it makes any sense but I like changes in only few things. By now you must have noticed change in the look of my blog. Yes! I got a new look and really excited sharing with you all.

Lot of work behind the scene has gone to make it possible and I could not have done this without the help of my dear hubby Mr. M who is solely and only person who made it happen. I cannot thank him enough and do appreciate his time and interest in my avocation.

Coming to the recipe now, today’s recipe is for the spicy food lovers. If you are bored with your everyday food and wanted to add a spicy kick to it, this recipe is for you. It is a good side dish that gives a food a chutpati spicy kick.

I remember watching my dad in awe with his likeness for green chilli with every food. My mom used to make Karonde hari mirch ki sabji and dad relished his food without any green chilli that day. I never saw karonda here in US but cranberry is the one that comes closest to it.

Spicy Cranberry Dry Curry

Author: Bhawana

Ingredients

2 cups Cranberries, cut in halves
5-6 Green Chilies, chopped
2 tsp. Oil
1/2 tsp. Cumin seeds
Pinch of Asafetida Powder
1/4 tsp. Turmeric Powder
1/2 tsp. Coriander Powder
1 tsp. Aachar Masala (according to taste)
1 1/2 tsp. Sugar
Salt to taste
2 tbsp. Raisin
1/4 tsp Garam Masala

Instructions

Soak cranberries in water for few minutes, drain and keep aside.
Heat oil in a pan and add cumin seeds and asafetida powder.
When cumin seeds begin to crackle, add cranberries and green chilies.
Add turmeric, coriander, aachar masala and salt. Mix it.
Now add sugar, raisin and garam masala.
Cook it another 2 mintues.
Sprinkle amchoor powder for taste and serve.

Kanchkolar Kofta – A Bengali Delicacy with Green Banana

July 17, 2022 by Bhawana

Nomoshkar, apani kemana achena? Ami bhalo achhi. This is all I can converse in Bengali including “ami tumake bhalobashi”(thanks to Amithabh Bachchan’s Khuddar song) I love bengali language, it is the sweetest language ever! (no wonder Bengalis love sweets). Though I hardly underdstand anything but still feel good to hear.. Its not just the language but the Bengali food specially sweets are just to die for!. Bengalis are famous for their sweets and non vegetarian delicacies. Machher Jhol and Mishti Doi are the most popular recipes in the region. While browsing through their culinary delights, I have my eyes on this vegetarian recipe which is one of the few must try dishes in Bengali cuisine. Being a vegetarian it is a must try for me!

Kanch means Kaccha or raw and kolar means banana. This is kofta curry made with green bananas. The use of mustard oil gives this curry a distinct aroma and flavor. The curry is little milder in taste but the strong flavor of mustard oil and khada masala balancing the required kick in the dish. I served it with chapatti but Bengalis like eating it with rice.

Kanchkolar Kofta

Author: Bhawana

A Bengali Delicacy with Green Banana

Ingredients

For Koftas:
4 Green Banana, boiled
2 Potatoes, boiled
1 Onion, finely chopped
3 tbsp. fresh Coriander, finely chopped
3 tbsp. Besan (Gram Flour)
1 tsp. Cumin Powder
1/2 tsp. Garam Masala
1 tsp. mustard oil
Salt according to taste
Mustard Oil to fry Koftas
For Gravy:
2 medium Onion
2 Tomatoes
1″ Ginger
4 Garlic Cloves
2 tsp. Poppy Seeds
1 tsp. Sugar
3 Green Cardamom, crushed
1 Black Cardamom, crushed
2 Bay Leaves
1 stick Cinnamon
4-5 Cloves
1/2 tsp Fenugreek Seeds
1 tsp. Cumin Powder
1 1/2 tsp. Coriander Powder
1 tsp. Fennel Seed Powder
1/2 tsp. Turmeric Powder
1/4 tsp. Garam Masala
Salt to taste
Red Chilli Powder to taste
3 tbsp. Mustard Oil

Instructions

For Koftas:

Mix all the ingredients for the koftas.
Mix everything well and make small ball out of it.
Heat mustard oil and fry koftas until golden brown.
Keep aside.

For Gravy:

Grind onion, tomatoes, ginger, garlic and poppy seeds altogether.
Heat mustard oil in a pan.
Add bay leaves, green and black cardamom, cinnamon, cloves and sugar.
Add fenugreek seed when it changes color, add tomato/onion masala, mix it well and cook for 2 minutes.
Add all the remaining masalas, mix it well and cook on low flame for 10 mins.
When Masala started leaving oil on sides, add water according to the required consistency.
Cook it for another 7-8 minutes on low flame.
Now add koftas in a gravy, simmer for 2 minutes.
Just before serving sprinkle garam masala and garnished with julienned ginger and fried green chilies.
Serve with rice or chapatti.

Kataifi – An Exotic Greek Dessert

July 11, 2022 by Bhawana

Happy Valentines Day!
When I was thinking of dedicating this recipe to valentine’s day, a thought flashed across my mind. Who wants to cook and serve on valentine’s day?
After lot of thinking I was really intrigued by this thought. Why Ma ke Haath Ka Khana is still special and delicious for us? With all the healthy food chains, good availability of all kinds of foods possible, restaurants doing good businesses, still home cooked food is in demand. Yes! I realized, its not food. Its the love, time, concern and feeling with the food that makes it more delicious and easy on your stomach.

Eating out is a weekly thing now (may be twice in a week for some..) like buying grocery or doing any other chores on weekend, still on any good occasion we prefer to go out and eat. So, what’s so special about eating out now? Gosh! Am I sounding old fashioned? Believe me, I love latest fashion and I am Fashionable!. But in this case just fanthoming a thought! For once I think I belong to an old school, where anything with love, time, concern and feeling is more precious than any materialistic gift. To be true, not to everybody and definitely not all the time but for that special one, you wanted to dedicate this day and sharing your feelings with out saying a word.
(Wow, so proud of myself for delivering a dialogue from Yash Chopra’s romantic film.)

Now coming to the recipe of the day, this is called Kataifi. Kataifi is a greek dessert made of special shredded pastry dough called Kataifi. To me its an exotic sweet related to very popular baklava in taste. This sweet is also popular in Turkey and other middle eastern countries. You can buy Kataifi from any middle eastern food specialty shops or some supermarkets with a name Kataifi Pastry. This dessert has exotic golden color, very crispy with a moist pistachios filling in the middle. Yum! delicious! are another suitable name for it.

Kataifi

Author: Bhawana

An Exotic Greek Dessert

Ingredients

1 Box Kataifi, Shredded Fillo Dough
2 Stick Butter, melted
For Filling
1 cup Pistachios, coarsely ground
3/4 cup Almond, coarsely ground
For Sugar Syrup
1 1/2 cups Sugar
1 cup Water
1 tbsp. Lemon Juice
1 tsp. Orange Blossom water
1/4 tsp. Rose Water

Instructions

Boil sugar and water in a pan.
Add lemon juice and continue boiling syrup for more 10 mins on low flame.
Add rose water and orange blossom water and keep it aside to cool down.
Mix pistachios and almond together for the filling.
Tease out the Kataifi dough gently by hands.
Add butter and pull apart the dough gently if there are any clumps.
When the dough becomes fluffy, cover with damp cloth.
Grease a ovenproof dish and preheat oven to 350 degree F.
Take a section of dough, spread it in a shape of rectangle, drizzle butter all around.
Place tsp of filling towards one end and fold it over into a cylindrical shape.
Place them in a prepared dish, close together leaving no gaps in between.
Drizzle the left over butter equally on each rolls.
Bake it for 45 mins to 1 hour until golden brown in color.
Pour sugar syrup all over the rolls and keep it aside until it absorbed.
Garnish with pistachios and serve!

Aate Aur Til Ki Burfi

June 21, 2022 by Bhawana

A very Happy New Year to all!
Wishing you all, the happiness and blessings in 2016.
New year is there and we are almost in the last week of January. I know, time really flies! I still remember going to my Nani’s home with my mother during my vacations. I used to love all the fun and attention I get there but I was more excited to get a box of my favorite sweet freshly made by my Nani. Simple, really delicious, with a hue of sexy brown color and garnished with dried coconut flakes, my favorite Aate Ki Burfi. It has become so much part of me that my visit to my nani’s home is incomplete without it. I don”t want to publish my age around here but still after so many years its taste and aroma is still fresh in my palate and soul.

While browsing around I saw a recipe on a YouTube channel of my favorite blogger Nishamadhulika, Aata til Burfi. It refreshed the memory of my childhood and I tried the recipe with little tweaks here and there suited to our taste and voila! Perfect Sweet for my palate!

Aate Aur Til Ki Burfi

Author: Bhawana

Ingredients

1/2 cup safed Til (Sesame Seeds)
1 cup Aata (Whole Wheat Flour)
1/2 cup Khoya, grated and roasted
3 tbsp. Ghee
1 1/2 cups Sugar
3/4 cup Water
1/2 tsp. Cardamom Powder
Pinch of Saffron
Sliced Pistachios for garnishing

Instructions

Roast sesame seeds until little puffy and slight golden in color.
Grind it coarsely and keep it aside,
Roast aata with ghee on low flame until it becomes light brown in color.
It releases good aroma when its done.
Mix sugar and water and make sugar syrup with one thread consistency.
Now add roasted flour, til, khoya, cardamom powder and saffron.
Mix it well and cook until it thick enough to set.
Spread the mixture in a greased plate and garnished with sliced pistachios.
Cut it in small pieces and serve.

Kesar Layered Burfi

March 29, 2022 by Bhawana

Festival season is in full swing and so is the mood to enjoy and celebrate our culture and traditions. Karwachauth is tomorrow and Diwali in just two weeks. In our culture no matter how health conscious we are, but no festivity is complete with out sweets. Sweet is the integral part of our hospitality and festivals. But in the times when the outside sweets are laden with synthetic khoya and unhealthy additives its hard to maintain this tradition. Thanks to the technology, with the little work and google:-), easy to make, simple and elegant sweets are possible freshly made at home.
Today i am sharing recipe for elegant 2 layered burfi. With little patience its easy to make and has all the deliciousness to make the day special.

Kesar Layered Burfi

Author: Bhawana

Ingredients

Plain Burfi
2 cups Khoya, grated at room temperature
3/4 cup Boora or Powdered Sugar (adjust accordingly)
1/2 tsp. Cardamom powder
Few drops Gulab or Kewra essence (optional)
Kesar Burfi
1 1/2 cup Khoya, grated at room temperature
5 tbsp. Boora or Powdered Sugar (adjust to taste)
1/2 tsp of Saffron crushed and soak in tbsp of warm milk
Silvered Pistachios and Almond for garnishing
Few drops Gulab or Kewra essence (optional)

Instructions

Grease the tray to set the burfi.
Heat non-stick pan and roast khoya, boora or sugar, cardamom powder and essence.
Roast until the mixture is light pink in color, thickens and start to leave the sides of the pan.
The mixture should be consistency of soft lump.
Spread it evenly on greased tray and let it cool.
For the kesar burfi again heat non-stick pan and roast khoya, boora or sugar, saffron and essence.
Cook it until the desired consistency as above.
Spread the kesar mixture on top of the plain burfi.
Spread it evenly with the help of greased parchment paper.
Garnished with nuts and set aside to cool.
Cut in to desired shape and serve.

Pumpkin Halwa- Celebrating Fall with Indian Twist

March 28, 2022 by Bhawana

October month is all dedicated to fall produce and Pumpkin is the star of the month. It is a versatile hero of the season used in decorations, cooking and the pumpkin patches are the fun and a must place to visit for the kids. The blog-sphere are loaded with pumpkin recipes even i have few in my mind and draft. Navratris festival or nine days to celebrate and worship Goddess Durga was on this month of October. In the spirit of the season, I decided to make sweet that goes well with Indian ethnicity and blend well with the fall season. Pumpkin Halwa is the recipe I chose to kick start our festive season . For all health-freaks its a great recipe for toning the arms, believe me it is….!!

Pumpkin Halwa

Author: Bhawana

Ingredients

4 cups Pumpkin, grated
1 cup Sugar, adjust according to taste
2 cups Milk
1-2 tbsp. Ghee
1/2 tsp. Cardamom Powder
few threads of Saffron
1 cup grated Khoya
2 tbsp. Raisins
Almond Cashews or Pistachios, chopped

Instructions

Soak saffron in a tbsp of warm milk. stir and crushed it with the back of spoon for color.
Heat ghee in a heavy-bottomed pan or Kadai, add the pumpkin and sauté on a medium flame for few minutes while stirring continuously until the pumpkin is slightly cooked.
Add the milk, mix it well and give it a boil while stirring in between.
Now turn down the heat on low and simmer the halwa until the milk evaporates and the pumpkin is all mushy and cooked.
At this point add sugar, saffron milk, cardamom powder and raisins.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the khoya, mix well and cook another 1 to 2 minutes stirring continuously until the halwa starts to leave the sides of the pan.
Garnish with almonds cashews or pistachios.

Sindhi Kadhi

March 9, 2022 by Bhawana

Pakoda kadhi is the kadhi I grew up relishing all my life until I got married and came to US. Kadhi is a synonym of yogurt and dumplings in North Indian recipe book. Kadhi chawal is the most common meal served in all Indian homes and restaurants. Recipe for dumplings might differ in many households but stew is made of purely yogurt and besan with few spices. But today our kadhi recipe is little different. It is made of roasted besan in tomato gravy. Instead of dumplings we will add lots of different vegetables that gives nice texture and taste to the dish.

Sindhi kadhi or as they call it ‘kadhi chaawaran’ is the Sunday special dish in the most of Sindhi homes. With the little preparation, it is easy to make and it goes very well with plain rice. Sindhi’s like to serve it with aloo tuk and my favorite sweet Boondi. The sweetness of boondi, spicy tanginess of kadhi and different vegetables complements each other really well. It is nutritious delight to the eye and the stomach.

Sindhi Kadhi

Author: Bhawana

Ingredients

10-12 Cluster Beans (Gawar Phali)
9-10 Ladyfinger (Bhindi)
5-6 small Eggplant, cut in to halves
2 Potatoes, cut into big cubes
2 Drumsticks, cut into 1½ inch pieces
1 cup crushed Tomatoes
1/2 cup Besan (Gram Flour)
2 Green Chillies, finely chopped
Small piece Ginger, grated
Few Curry Leaves
2 tbsp. Tamarind Pulp
1/2 tsp. Turmeric Powder
1/2 tsp. Red Chilli Powder
1/4 tsp. Fenugreek Seeds (Methi Dana)
1/2 tsp. Mustard Seeds
Pinch of Asafoetida
1/2 tsp. Cumin Seeds
2 whole Red Chillies
5 tbsp Oil

Instructions

Shallow fry Bhindi, Gawar phalli and eggplant.
Heat 2 tbsps of oil in a deep heavy base pan.
Add asafoetida, whole red chilli, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan.
Add gram flour and sauté until fragrant and golden in color.
Add tomatoes and 2-3 cups of water and mix till smooth.
Add turmeric powder, red chilli powder, ginger, green chilies and salt.
Simmer it for 7-8 minutes and add drumstick and potatoes in the pan and let them cook.
Now add eggplant, bhindi and gawar phali and cook for 5 minutes.
When the vegetables are cooked, add tamarind pulp and stir it well.
Cook for another 1-2 minutes.
Serve hot with steamed rice and sweet boondi.

Roasted Acorn Squash Soup – Celebrating Fall

March 7, 2022 by Bhawana

Summer said goodbye and officially it’s fall. Cool misty mornings, little less sunlight and small days are really depressing. But thank God Halloween is almost there, it’s time to take out decorations from the basement and get busy in welcoming festivities that brings happiness. Last week I went out with a friend for a quick visit to a small cute farmer’s market in the downtown. From stalls of seasonal flowers, baked goods, vegetables and fruits, a cute round green and orange acorn squash caught my eye and instantly warm creamy soup was in my mind.

Next day seasonal flu puts me down and this cute small thing keeps on waiting for me in the refrigerator. I am still fighting with the cold and bad throat but cannot fight with the craving for warm bowl of creamy soup.

Roasted Acorn Squash Soup

Author: Bhawana

Ingredients

2 Acorn Squash, halved and seeded
I Shallot, diced
1 carrot, cubed
I green Apple, cubed
4 cloves of garlic
Few fresh Sage
1/2 tsp. Cumin Powder
1/2 tsp. Cayenne Pepper
2 pinch of Cinnamon Powder
Pinch of Nutmeg Powder
2 cups Vegetable Stock
2 tbsp. Olive Oil
2 tbsp Coconut Milk
Salt and black pepper to taste

Instructions

Preheat oven at 400 degrees F.
Season squash with salt and peeper.
Put garlic (in a foil pouch) and squash into a baking dish with the cut side down.
Bake until the flesh of the squash is soft, about 30-40 minutes.
Let it cool until squash can be handled. Scoop flesh into a bowl and set aside.
Heat oil in a pot over medium-high heat. Cook garlic, shallot, carrot, and apple until soft, 5 to 7 minutes.
Add squash, cumin powder, cayenne powder, cinnamon and nutmeg powder. Mix it well.
Now pour vegetable stock into the pot.
Add fresh sage leaves and simmer it for 20 minutes.
Puree the mixture with a stick blender.
Stir coconut milk and season with salt and pepper.
Cook more for 2 minutes. Serve with garnish of your choice.

Corn On The Cob In Coconut Curry

February 1, 2022 by Bhawana

Grilled corn is by far the most favorite recipe for everybody, who likes to barbecue in summer. It is simple and must recipe for all get-togethers around pool or in backyard to enjoy sunshine. Somehow, with all due regards to our classic grilled corn… its not one of my favorite!. But it doesn’t mean i don’t like corn. With little twist and tweaks corn can amaze people with its versatility. Corn roundels cooked in aromatic coconut curry gives them juicy bite and tastes delicious with rice.

Corn On The Cob In Coconut Curry

Author: Bhawana

Ingredients

2 Whole Corns, boiled and cut in to thick roundels
2 medium Onions, finely chopped
3 tbsp. Tomato Puree
2 Green Chilies, finely Chopped
2 tsp. Ginger-Garlic Paste
1/2 cup Coconut Milk
2 tbsp. Oil
1/2 tsp. Cumin Powder
1/2 tsp. Red Chili Powder
1/2 tsp. Garam Masla Powder
1/4 tsp. Fennel Seeds Powder
Salt to taste
Crushed Pepper and shredded Coconut for garnishing

Instructions

Marinate corn roundels in 2 tsp oil, Crushed peppers, salt and black pepper powder.
Heat oil in a pan. Add ginger-garlic paste and green chilies.
Add onions and saute until soft and light brown in color.
At this point add tomato puree and all spices.
Mix it well and cook until oil comes up around the edges.
Mix coconut milk and give it a boil while stirring well.
Add salt and corn roundels.
Add water according to the consistency needed.
Mix it well and cook for few minutes.
Serve hot garnished with shredded coconut with rice.