Lasun Tikhat (Dry Garlic Chutney)

Lasun Tikhat is a great accompaniment to the everyday poli-bhaji (roti-subji) or varan-bhaat (dal-rice) as it adds a kick to any ordinary meal. You can also use it innovatively like atop butterred toast, in wraps, in vada-pav etc.This dry garlic chutney can be stored in an airtight container for 2 weeks at room temperature or even longer if you keep it in the fridge.

The dry garlic chutney, also called gun powder, available in stores is too spicy for our taste, this version suits our everyday needs better as it has a good balance of heat, salt and tang and a lot of flavor.

Here's how I make it:

1/2 cup dry shredded coconut
5 big cloves of garlic
1 tsp salt
1 tsp red chilli pwd
betel-nut size ball of tamarind (seeds and husk removed)

Roast the dry shredded coconut in a pan on medium low heat until lightly browned. Cool completely. Add all the other ingredients and grind in a dry grinder or coffee grinder.

Store in an airtight container.

This will make about 1 cup of Lasun Tikhat.

This Lasun Tikhat goes to Srivalli's Condiment Mela.

Fruit Tart

This is an incredibly easy dessert with a wow factor. I adapted it from Show Me The Curry. Here's how I made it:

1 roll of ready-made frozen pie crust

2 - 3 cups choice of fruits - I have used bananas, mangos and strawberries, all sliced thinly

For the glaze - 2 tbsp orange juice, 2 tbsp water, 1 tsp corn starch, 2 tbsp sugar, pinch of salt, pinch of orange zest

To make the crust - Thaw the pie crust roll per package instructions. Divide into 4 parts. Gently roll each part with palms to form balls. Roll each ball into a circle abt 5 inches in diameter, use some flour to dust while rolling. Bake the circles at 400F for 20 mins turning once in between. Cool before assembly.

To make the glaze - combine all the ingredients in a small pan and heat gently, whisking continuously till it comes to a gentle boil. Take off heat, cool before assembly.

To assemble the Fruit Tart - lay the fruit on the baked crusts, brush with the prepared orange glaze. Chill for 2 hours. Then cut into wedges and serve.

This Fruit tart goes to the Celebrate Sweets event at Raks Kitchen.

This event was started by Nivedita.

Tofu & Veggies Fried Rice

This has recently become one of my daughter's favorite dishes. Here's how I make it:

1 cup white rice - I use short grain variety for this and cook with abt 2 cups water in the pressure cooker for 1 whistle, then let it cool in the cooker itself.

2 tsp veg. oil

1 green chile & 1 dried red chile

1 clove garlic (minced)

1/2 cup firm tofu - crumbled

pinch of turmeric pwd

Veggies I usually use are - onions, green bell peppers, carrots, green beans (all finely chopped), cabbage (shredded) and broccoli florets

2 tbsp soy sauce

1 tsp vinegar

Salt and sugar to taste

Chopped green onions for garnish

Heat the oil in a wok, fry chiles & garlic for 2 mins. Fry onions till slightly softened. Add the crumbled tofu and fry on high heat till all its water evaporates and tofu starts browning. Then lower heat, add all the other veggies, turmeric pwd and saute 5 mins till the veggies cook slightly but still retain their crunch. Then add the soy sauce, vinegar, cooked rice, salt and sugar. Mix well and take off heat. Garnish with chopped green onions.

This is a good way to get picky kids/adults to eat veggies and tofu.

This Tofu & Veggies Fried Rice goes to the Rice Recipes event at My Culinary Creations.

Rava Ladoos

Made Rava Ladoos as offering for Krishna Janmashtami. The recipe is from Show Me The Curry. Here's how I made them:

1 cup medium rava

1/4 stick unsalted butter (4 tbsp)

3/4 cup dry shredded coconut

1 cup sugar

2.5 oz evaporated or regular milk

Handful of toasted broken cashew pieces

Pinch of cardamon pwd and saffron strands

In a thick bottom pan, melt the butter and roast the rava in it on medium low heat for 15 - 20 mins or until aromatic.

Add the shredded dry coconut & sugar. Mix well and continue roasting for 5 mins.

Add the cardamon pwd., saffron strands and cashews. Mix well.

Add the milk, take off heat and mix till well incorporated.

After 2 mins., start moulding the laddos. Grease palms frequently with some ghee while shaping into balls.

This makes 20-25 small lemon size ladoos.

Strawberry Lemonade

I had saved this recipe from my newspaper...but we have been having such a mild summer here in the Seattle area that I didn't get a chance to make this. Finally we saw some 80+ degree F days, so promptly made it. Here's how I put it together:
Pureed strawberries to make a cup of puree. I did not feel the need to strain this, but you can if you wish. Add 2 - 4 tsp sugar, depending on sweetness of strawberries and sweetness desired. Divide this concentrate among 4 cups. Add 2 tbsp lemon juice to each cup. Top with chilled sparkling water.

Enjoy cooling strawberry lemonade!

Squash Thalipeeth

Thalipeeth is a popular Maharashtrian b'fast/snack item. I recently started adding frozen cooked squash to make it healthier. Here's how I make it:

2 cups ready-made Bhajani Flour (see note)
1 cup frozen cooked squash (thawed)
1/2 cup finely chopped onions
chopped cilantro
1.5 tsp salt or to taste
1 tsp red chilli pwd or to taste

Mix all the above ingredients. Add water, a little at a time, to form a dough. Consistency of the dough should be a little looser than regular roti dough.

To prepare the thalipeeth, take a ball of dough the size of a large lemon. Flatten it on a plastic sheet with your fingers to get a round shape. Poke a few holes in the flattenned dough.

 

Roast on a pan/tava on medium heat with a few drops of oil until golden brown on both sides.

Serve warm with homemade butter/yogurt/pickle/chutney.

Note - I bought my Bhajani Flour in Mumbai. It is a mixture of jowar, bajra, wheat, udad, chana and mung flours with some coriander-cumin pwd. You can simply mix any/all of these flours in desired proportion if you do not have ready-made Bhajani flour.

Penne Pasta in Squash Sauce

This is adapted from a Rachel Ray cookbook. I absolutely love the sauce, its so unique and healthy and tasty. You can use any kind of pumpkin or squash puree, I have used the frozen cooked squash from the grocery store.

Here's how I made it:

Saute some chopped shallots in olive oil on medium heat for 3-5 mins. Add minced garlic and saute another 2 mins. Add 1/2 cup vegetable stock, 1/2 cup thawed cooked squash and a dash of milk. Simmer for 5 mins to thicken the sauce. Season with salt, pepper, pinch of nutmeg, Mrs. Dash Original Seasoning Blend (or any other seasonings per your choice) and a dash of hot sauce. You can also add some cheese per your choice - today I added a little goat cheese I had on hand. Stir well till cheese melts. Keep on low heat.

In the meanwhile, cook penne pasta per package directions to make about 1 cup of cooked pasta. Drain, reserving some water to thin the sauce if needed. Add the hot pasta to the sauce.

Top with chopped basil and oregano (I used dried).

Enjoy warm with some garlic bread.

This Penne Pasta in Squash Sauce goes to the following events:

PPN # 229 at Ruth's Once Upon A Feast

Fusion Food Pasta at Ramya's Recipe