Its been so long that I have blogged, feels like I never stopped though have been waiting to get back to blogging and feels so good to be back. I hope to blog atleast once in a while now.

Though having a baby changes everything am glad that it did not change my desire to cook and try new dishes, its even more fun now cooking for my daughter and how I can plan a meal in which I can please hers and my husbands taste buds. Luckily my daughter who is 2.5 years now loves her spices and she even enjoys cooking with me.

Today is one such dish which was easy and loved by all. I have been trying out Master Chef Tarla Dalal's recipe with great success. This is one of her recipe with just the addition of garlic, for me where there is methi there has to be garlic. Fry them ahead of time and then when time to serve I put them in the oven at 350 F for about 10 to 15 minutes.

Tarla Dalal's recipe: http://www.tarladalal.com/Aloo-Methi-Tikki-(kebabs-and-Tikkis-Recipes)-32728r

Finally we have some summer here and I love it cause its been raining too, don't really like the thundering but will not complain and enjoy the 2 months of hot weather before it starts getting cold again. We picked up these Jalapenos to have and we enjoy hot pakodas in the rain. But these are very spicy and Max I can do is have bite and then jump around,but my husband and Jo Aunty (Neighbour Friend) love them and will sweat, have tears in their eye but will still have these. I make a potato filling for the jalapenos, and make aloo bonda with the left over filling. After having one he could not have his second one since it was spicy and later it was turned into a yummy Mirchi Pakoda Chat. It still was spicy but he enjoyed it.





Ingredients
4 Big Jalapenos
oil for deep frying

Basic Batter
1&1/2 cups Besan (Gram flour)
1/2 tsp paprika
pinch baking soda
salt to taste
handful of fresh coriander leaves, washed and chopped
3/4 to 1 cup water

Aloo Filling
2 Potatoes, boiled
1/2 onion, chopped
1 tsp cumin seeds
1/2 tsp ginger, grated
1/2 tsp garlic, grated
1/2 tbsp coriander powder
1/4 tsp turmeric powder
1 1/2 tsp sugar
1/2 tsp cumin powder
1 tsp amchur (mango Powder)
2 tbsp curry leaves,chopped
handful, fresh coriander leaves, chopped
salt to taste
1 tbsp oil

Method

To Make the Filling

1. Mash the potatoes well. Add the chopped onions and fresh coriander leaves
   
2. Heat oil in a saucepan.
   
3. Add Cumin Seeds, let them splutter.
   
4. Add curry leaves, ginger and garlic.
   
5. Quickly add all the dry masalas and turn of the gas.
   
6. Mix this with the Potatoes and Mix well.
   
7. Keep Aside
   

Note: I do not add any chilies since the Jalapenos are very spicy, you can play around with the dry masalas to suit your taste.



Assemble the Pakodas

1. Wash the Jalapenos well and dry them.
   
2. Slit them length wise making sure not to cut it in half and leaving about 1/2 inch intact from both ends.
   
3. Remove some or all the seeds from inside. (This is optional, if you can take the heat then skip this step). Don't throw the seeds, you can use them in cooking.
   
4. Fill each jalapeno with the Potato filling and keep aside.
   
5. Add some red chili powder, 1/2 tsp lime juice to rest of the Potato filling.
   
6. Make small lime size balls from the rest of the Potato filling. Keep aside.
   

To Make the Batter (Make this just before serving)

1. Mix salt, paprika, coriander leaves together in a bowl.
   
2. Add the baking soda in 1/2 cup of water and mix well.
   
3. Add this 1/2 cup of water with the soda to the besan mix.
   
4. Slowly using your hands mix in the rest of the water to make a smooth batter. The batter should be thick enough to coat the jalapenos. Make sure not to make it to runny.
   

How to Proceed

1. Heat the oil for deep frying.
   
2. Once hot add about 1 tbsp of the hot oil to the batter and mix the batter well.
   
3. Take the Jalapeno, dip in the batter, coat well.
   
4. Slowly drop it in the hot oil, and fry it on Medium temperature, to make the sure its cooked through inside.
   
5. Once it is golden brown in color, remove and drain on paper to remove excess oil.
   
6. Repeat with the rest of the jalapenos.
   
7. Do the same for the Potato Balls to make Aloo Bonda.
   
8. Serve Hot with a cup of Tea.
   

Mirchi Pakoda Chat

1. Cut the Mirchi Pakoda in half.
   
2. Beat about 1/4 cup of curs and pour over the Pakoda.
   
3. Drizzle, Katta Meetha chutney (sweet and sour chutney).
   
4. Sprinkle some Chiwada on top. (I used the Rice Krispies Mixture).
   
5. sprinkle some chat masala, thin sev over an serve immediately.
   

Bhee is the Sindhi word for Lotus stem, this is usally served in most Sindhi's homes during special occasions like Diwali, Holli when you have specials guests over for lunch and also during the "Curry Chawal" function during any wedding, served along with Sindhi Curry and Took. Many things are made from Bhee, Bhee Took, Bhee Basar, Bhee Palak. This is the most common recipe so decided to share this first.

I am not really fond off Bhee, but my husband likes them and I did get some requests for this recipe. That's when I started my search for Bhee in Canada I did not have to look for long, I found it in the frozen section in an Indian Store. The fresh ones which we used to get in India were really fibrous and big, but the frozen ones were really small, if you can lay hands on fresh ones they are much better.

Since mama was here for the weekend and my husband and mama both relish this I made it for them, papa and myself ate the potatoes and Brinjal while they both ate the Bhees. I did try one it was not bad at all but I don't think it still is my one of my Liked dishes. OK sorry don't want you to run away now, there are many who just love this dish. I am a very fussy eater so don't listen to me.



Ingredients

1/2 cup frozen Bhees (Lotus Stems)
1/2 Eggplant, cut into medium pieces
2 Potatoes,peeled and cut into medium pieces
3 tbsp Tomato paste
1 bunch spinach, cleaned and chopped
1 inch ginger piece,grated
2 Green chili, chopped
1 tsp Coriander powder
1/2 tsp Chili powder
¼ tsp Turmeric powder
1 tsp Cumin Seeds
1 tsp Mustard Seeds
4-5 Methi Seeds
Salt to taste

Method

1. Place the eggplant and potato into a bowl with cold water (to avoid it turning brown).
   
2. Heat oil in a pressure cooker, add the methi seeds, mustard seeds and cumin seeds, till they splutter.
   
3. Add coriander powder, chili powder and turmeric powder. Cook for 1/2 minute.
   
4. Add ginger,green chili and potatoes and cook for 5 minutes.
   
5. Add the Bhee (Lotus Stems) and cook for 2 minutes
   
6. Add the tomato paste and stir till the oil separates.
   
7. Add the spinach and cook till they wilt.
   
8. Add eggplant and fry for 3-4 minutes. Add in 1/2 cup of water and give 2 whistles. After opening if the potatoes are not cooked you can give one more whistle.
   
9. Serve with Roti/Phulka/Chapati along with Curry Chawara.
   

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Tip: Alka from Sindhi Rasoi passed on a great tip on how to cook fresh Bhees. She tells "It is neccessary to boil the bhee in salted water with a little piece of sinshi papad, if you do not have sindhi Papad a few drops of oil will also do." - Then cook the curry as normal. Thank you Alka for this great tip.

(Eggplant Potato Curry)



Ingredients

1 Eggplant, cut into medium pieces
3 Potatoes,peeled and cut into medium pieces
3 tbsp Tomato paste
1 bunch spinach, cleaned and chopped
1 inch ginger piece,grated
2 Green chilli, chopped
1 tsp Corriander powder
1/2 tsp Chilli powder
¼ tsp Turmeric powder
1 tsp Cummin Seeds
1 tsp Mustard Seeds
4-5 Methi Seeds
Salt to taste

Method

1. Place the eggplant and potato into a bowl with cold water (to avoid it turning brown).
   
2. Heat oil in a pan, add the methi seeds, mustard seeds and cumin seeds, till they splutter.
   
3. Add corriander powder, chilli powder and tumeric powder. Cook for 1/2 minute.
   
4. Add ginger,green chilli and tomato paste and stir till the oil seperates.
   
5. Add the spinach and cook till they wilt.
   
6. Add potatoes, 1/2 cup water, cover and simmer for for 20 minutes, till they are half cooked.
   
7. Add eggplant and fry for 3-4 minutes. Add in 1/2 cup of water and simmer for approximately 25-30 minutes, till the potatoes and eggplants are fully cooked.
   
8. Serve with Roti.
   

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