Ratalyacha kees Waffle-Sweet Potato Hash Waffle

 


Hello Sweeties!! I have been making Sweet Potato Hash/Ratalyacha Kees for so many years, I fast for 9 days in Navratri and making Vrat or Fasting food for one person gets on my bones, so I am always looking for faster cooking processes and using Gadgets to cut my cooking time without compromising on taste and health.

The recipe for the Hash/Kees Mixture can be found here.

You will need;

2 large sweet potatoes, grated using a box grater

(**wash and dry with a dish towel before grating. It is advisable to soak the potatoes in cold water for few minutes and then brush it lightly with the potato brush and remove all the dirt hidden in the skin.)

1/2 cup roasted peanut powder

1 tsp red chili powder

1 tsp cumin seeds

Oil to spray the waffle maker

Salt and Sugar to taste

 

In a bowl, Mix all of the above and keep aside. 

Heat the waffle maker and make waffles as you please. Make thick Waffles as the hash will break down after cooking.

Shammi Kebab Parathe-- Kale Chane Ke Parathe

Hello Dearies!!! I had posted Shammi Kebab recipe last week, which was much liked and appreciated by my friends. I had leftover mixture of the kebabs, which I used as a stuffing in this recipe. This makes for a good Kids School Lunch option also.

For the Stuffing;
You will need;
1 cup soaked and boiled black chana
1 boiled potato
1 tspn cayenne pepper powder
1 tspn Garam masala powder
1 tspn cumin powder
1 tspn coriander powder
1 tspn chat masala
2-3 crushed cloves of garlic
1/2 inch ginger grated
1 tsp Turmeric
salt to taste

Wash and Soak the kala chana in water for 5-7 hours. Boil the potatoes and the chana for 2 whistles and then 5 mins on low flame in a pressure cooker. Cool for 30 minutes.

In a bowl, mash the potato. In a mixer grind the boiled chana and mix in the potato mixture and add all the spices and mix well. 

For the Paratha Cover;

You will need;
1 cup whole wheat flour
1 tspn salt
1 tbspn oil
water as needed to knead into a soft dough

In a bowl, mix the oil and salt and water and knead into a soft pliable dough. 

Making the parathas,

1. Make equal size balls of the cover and stuffing

2. Roll a small round of the cover and put the stuffing in it and fold from all sides and roll that in some flour, dust the rolling surface with some flour and

3. Roll into a small round roti or paratha.

Heat a pan/skillet/tawa and roast it on both sides applying little oil or ghee on it . When it gets cooked, serve with yogurt/pickle/ketchup or sour cream., salad or just enjoy these with hot chai.

Homemade Herbed Paneer

Hello Sweeties!!! In this age of food contamination, nothing is safe anymore. I have started making yogurt and paneer (Indian Cottage Cheese) at home now days.

Few years ago, I had met master chef Vikas Khanna at a blogger meet in his  Junoon restaurant. He had shared his famous recipe of making herbed paneer and used it in his pakodas. I have been meaning to make it ever since. I know pondering over the thoughts for few years, but there I made it and kids loved it, so its all worth it now.

You will need;

Milk 4 cups

Distilled White Vinegar- 2 Tbspn

Herbs--Powder the indian herbs like saunf, kalonji, cumin and coriander seeds, black pepper, few leaves of mint.

Boil milk  on low heat and add the vinegar. The whey will separate from milk and the milk solids will curdle. Add all the herbs powdered and mint leaves and drain the whey. Tie up paneer in a muslin cloth and hang it up a few hours to allow excess water to drain. 

Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin. 

Cut the paneer into strips or cubes. Save in an air tight glass bowl with lid and store in the fridge. I am not sure how long it stays as we use it in a day or so.

Sabudana Wada-Real Deal--Deep Fried Sago Fritters!!!!

 Hello sweeties, as you all know there are a few of my favorite things, one is deep fried treats and another is my Bhatukli(Traditional Indian kitchen set).

Although this is not the one I grew up playing, this is close to what I had sans the stand. My mom gifted the utensils to munchkin since he loves to help cook, prep veggies, clean after the job. The stand to display was a recent purchase. You cannot beat the cuteness of such treats.

Coming back to the recipe of the day, its sabudana wadas. They are good if your are fasting or feasting. I and my boys love sabudana wadas anytime of the day or night. It has been cold and rainy April in NJ last couple of days. Such weather calls for something spicy and something fried.

You will need;
1 Cup Soaked Sago/Sabudana--Soak the sago in water for 10 mins and drain all water out and keep covered for good 5-6 hours.
1 small boiled potato mashed

2 tbspn roasted peanut powder
1 tbspn Cayenne powder 
1 tspn cumin powder
1 tspn Cumin seeds
1 tbspn Chopped Cilantro
1 tsp sugar
Salt to taste.
Water if needed to knead into  a pliable dough 

2 cups oil for frying

In a bowl combine all the ingredients and mix well. Use little water if needed to bind it into a ball. Make small balls and flatten them into discs. Keep aside after all such discs are ready.

In a wok, heat the oil, smoke it once and reduce heat to medium. Deep fry each disc till its golden brown. Enjoy these hot wadas with yogurt chutney and a spicy peanut crush.

Celebrating 400th post with Eggless Almond Butter Choc Cake

Hello Sweetpeas!!! This post is a thank you to all my dear readers and well wishers. This recipe is a gift for each and every one of you on the occasion of 400th post on indulge. 

I am as surprised as you are as we continue our journey through 400 recipes and 6 years. I wish for us to keep cooking and learning new recipes in future too.

As you might have noticed, I have changed my diet and started going Organic where I can afford and it does not rip my monthly budget,  also started baking eggless since some time. This is my old tried and tested nutella date cake minus the nutella and dates. 

I have been reading many controversial reviews about how bad nutella is; so instead of trashing the whole idea of not ever using my favorite nutella, I mixed in the dark cocoa powder with almond butter and almond milk. My New instant nutella with almonds was born. I might not buy a bottle again!!! Anyways, back to where I meant to be;

You will need;

3/4th cup Organic Almond milk

3 tbspn Organic Almond butter

Raw Sugar- 1 Cup

Oil- 1/2 Half Cup

4tsp Dark Cocoa powder

1 Cup Whole Wheat Flour

1 Cup Maida/Organic  All Purpose Flour

Vanilla-1tsp

1 tspn ENO-(Fruit Salt)

Make  a paste of sugar and oil, stir well till sugar dissolves. Raw sugar takes some time to dissolve. Then add in the almond milk, almond butter and dark cocoa powder. Mix well. 

Then add the flour  one big spoon at a time.. keep whisking it till all the flour and the wet mix gets incorporated....lastly add ENO. Stir gently.

In a well greased pan, pour the mix and bake in a pre-heated oven @ 350F.. for about 35-40 mins or till the knife comes out clean. I used my favorite rose muffin mould. 

There is something happy about roses for me. Enjoy the cake and don't forget to come back for some more easy recipes.

Peach Cobbler-Whole wheat Crumble

Hello Sweeties!!!!! I bring to you today a quick dessert. Peach Cobbler is so simple to make and it goes so fast, that I keep wondering why have I not made it yet!!!

The kids also love it, with ice cream or without it, the warm crispy cobbler with hints of sugar and freshness of the peaches will surely make your loved ones coming for more.

You will need;
1 14 oz can of peaches- washed and drained from the canned liquid
1 tbspn sugar 

For the crumble
1 cup wheat flour
3 tbspn melted butter
1 tspn baking powder
1 egg beaten with some milk
1 tbspn sugar for the sweetness- Optional but recommended

In a buttered baking dish, arrange the peach slices, sprinkle sugar and keep aside. In a bowl, take the flour, add sugar and the baking powder, stir well and keep aside. In a cup beat the egg and milk till it is well mixed. 

Mix the egg mixture and the dry flour mixture, and stir well to form a lumpy mixture. The mixture should be little gooey. Drop lumps of the flour  dough on the sliced peaches till all the peaches are well coated. Pour the melted butter over the dough.

In a 400 degree F preheated oven, bake the cobbler for 25-30 mins till the crumble is cooked. Enjoy the cobbler warm as is or with ice cream. Either ways its too good.

White Chocolate Maple cookies

Hello Sweeties!!! I whipped some home made butter last week, so thought of putting it to some good use. With the holidays coming up, we all need some foolproof cookie recipe up our sleeves. These are one of the most tasty and melt in your mouth cookies!!!! So ready to bake some white goodness!!!

You will need;

1.5 cups-gluten free baking Flour - 

3 tbspn cup Custard Powder -  I used the one I had from the Indian store.

1 stick Butter  

1/2 cup Organic Maple Syrup

1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 egg
1 c mix of white chocolate chips.

Preheat your oven to 350F. Line two baking sheets with parchment and set aside. Combine the flour, baking soda and salt in a medium bowl and set aside. 

In a large bowl, beat together the butter and sugar until light and fluffy, about 5 minutes. Scrape down the bowl and beat in the custard powder mix. Scrape the bowl again and add the egg and maple syrup. Add half of the pre-mixed dry ingredients to the batter and mix just to combine. Scrape down the bowl and add the remaining half, mixing until fully incorporated. Stir in the white chocolate chips. 

Using a tablespoon-size scoop, portion the cookies into balls. Place 2 1/2" apart on prepared baking sheets and bake 10-12 minutes, until slightly golden and set. Let cookies cool on sheet for 3 minutes, then transfer to racks to cool fully.

Homemade butter--Almost homemade

Hello Dearies!!!! I am in the phase with trying old classics which were a part of my growing up back home. Homemade White Butter pr loni was a everyday thing. Store brought butter was a thing of the new fads, the homemaker was actually looked down in her skills if she brought butter from the store.

Flash forward to new age where everything was OK as who has the time in the world, and I am so busy took over age old traditions and cultures changed.

Making butter and whipping cream gave me some peace as there was more joy than effort in the process. I cranked my stand mixer and made it work for me, enjoying the end results. I emptied a quart of Heavy whipping cream in the mixer bowl and let it whip on high for 7-9 mins, till the butter solids started leaving water. 

At this point I added 5 tbspn Ice water and let the whipper go for anr 2 mins. I emptied the solid in my trusted paneer maker as in the collage, squeezed out the milk(which is like buttermilk and can be used in your cooking/kneading or baking).

And just like that my almost homemade butter was done!!!!!

Minty Palak Panner Aloo Puri-- School Lunch/Leftover magic

Hello Sweeties!! What do you do with leftovers??? Do you keep eating them till they are done with or transform them into something the whole family will love. I try and transform things around my menu so as to reuse them keeping the interest factor alive.

Indian food and recipes are  full of such leftover magic mingles, we use leftover rice and bread in number of ways, curries get transformed into poori's or parathas and rice into different types of tadkas or pulav's.

I make aloo parathas and palak paneer roughly once in 10 days. These dishes are my kids favorites and they have no complaints and eat these with no grins or groans. There is no nagging required to eat faster or finish whats on the plate. Happy kids equals Happy moms. 

But these dishes are not so favorite with me and Mr. Ash anymore with our dietary restrictions, I end up with few leftovers. So I combined these two dishes and added some mint to freshen up the taste and made puri's for kids lunch boxes. 

My kids are like chalk and cheese, one likes slightly less fired puri's while other likes slightly burnt and browned puris. so the picture has both in respective choices.

Aloo Paratha.

Palak Paneer Recipe.

You will need;
1 to 1.5 cups leftover palak paneer
** Mash and break the paneer cubes as fine as possible
3 cups Wheat Flour 

3/4th cup potato stuffing leftover from Aloo Parathas. 

2 tbspn Dry mint powder

1 tspn red chili powder

1 tspn turmeric powder

1 tspn cumin and coriander powder

1 tsp salt or as per taste

1/2 tspn sugar-optional

2 cups Oil for deep frying--Approx

water to knead the dough

**this dough is slightly hard and not like chapati so use less water to knead the dough, only if needed as the palak paneer will also be wet enough.

In a bowl, take the flour and add the dry powders, salt and sugar, add the palak paneer paste, aloo stuffing, mint powder and knead into a hard dough . Keep aside for 10 mins.

In a wok, take oil for frying, take only as much as the pooris will immerse, I would say about 2 cups of oil, and heat it till it smokes once and then reduce the heat to medium.

Make small round balls of the dough and roll each one out (try rolling like thin cookies). 

If making for school lunches I like rolling and saving the rolled puri's in a ziplock bag in a fridge, so my mornings are better managed. Store these packs in a fridge not the freezer.

Fry each one of them in the hot oil, one at a time. Do not rush and be extremely careful when frying. The ideal way to fry poori's is to slide the poori from one side of the wok. Do Not throw the poori's in the hot oil, the oil will splutter and splash and burn your hands.

Once you slide in the poori in the hot oil, let it puff up from one side, once it puffs up, turn it and let the other side puff up.. once both sides are puffed , drain them on some paper towels to remove excess oil and enjoyy them hot or cold, either ways they are delish.

 

These make for a quick kids lunch box or picnic food item along the way.

Minty Cauliflower

Hello Sweeties!! July is BBQ month. The basic quest for all vegetarian food lovers is what's there for us in the BBQ feast!!!!! There is Indian cottage cheese/paneer, roasted veggies corn on the cobs. So to add one more interesting item to your grand BBQ menu,. my sister has this Minty cauliflowers for you.

They can be made on the grill. in the oven or on the stove top. They will surely make you love your cauliflower and  push the good old greasy French fries to the side. 

You will need;
1 whole cauliflower tore into florets, wash and drain

Enough oil to lightly coat the florets

Sea Salt to taste

Mint paste

** Make a fine mint paste with mint,cilantro, cumin, garlic and green chilies

Coat the florets with some grape-seed oil, sprinkle salt and cook in a wok on high heat. The florets cook fast so it should take about 5-7 mins. stir continuously to avoid burning Alternatively you can also roast in a pre-heated oven at 400Degress, till the florets start browning.

 After the florets get cook reduce heat, add the mint paste till all florets get evenly coated. Minty Cauliflower is ready to be served.

Minestrone Soup- Slow Cooker Recipe

Hello Sweeties!!! If you are an soup lover and especially love Olive Garden specialty minestrone soup, hang on, I have this recipe that was passed by a very special friend. But if you know me, you very well know I cannot simply stick to the recipe, I have to deviate and wander off to make it my own, some are big hits some are flops. This is a sure shot big hit, maybe because I did not let go of the basic recipe and simply added my own additions. Or maybe because it was cooked in a slow cooker and used stock to enhance flavors and make it more earthy. It is full of good nutrition and zero oil except if you used re-fried beans like me, you would not call it zero oil. Feel free to replace the re-fried beans with any beans of your choice to make it truly a zero oil soup recipe.

You will need;

2 carrots chopped in semi circles

1 stick celery chopped fine

2 sprigs Green onion

1/2 cup spinach

2-3 big florets of broccoli

2-3 cloves garlic-crushed

1 tbspn Italian Seasoning

1 Qt box of vegetable stock

1 cup Pasta-I used elbows

1 can re-fried beans--(Had to use them)-Use any beans you prefer

1 can diced tomatoes or use fresh

1 tsbpn fresh rosemary

6-8 leaves of fresh basil torn

Salt to taste

In a slow cooker insert, add all the above ingredients and let it to cook for 8 hrs on low or 6 hrs high. Enjoy the soup after the slow cooker has done its job well.

Panjiri-- Power House for new mothers

Hello Sweeties!!! Don't just abandon me for being missing. I am trying to post to the best of my ability, but since I am not learning any new recipes, posting has been awfully slow.

We are always in a rush that we tend to not have  a proper breakfast and grab a ton of sugar packed cereals or bars on our way out of the door. This recipe is for Panjri, which is commonly made in North Indian homes when someone has had  a major surgery or just had  a baby. Essentially packed with sugar, good fats and nutrition, this can be made where there are picky eaters or people with weak immunity or anyone who needs an extra boost of energy. I eat a couple of spoonful of Panjiri on days I have to skip breakfast.

The powder can be eaten mixed in warm milk to make porridge or kheer or as is.

You Will Need; 
2 Cups Whole Wheat Flour
1 Cup plus 2 Tbspn ghee/clarified butter
1.5 cups Sugar-Confectioner or ground sugar
1/3rd cup sweetened coconut flakes
1 tspn Saffron/kesar
1 tbspn Pista Powder
1 tbspn Almonds- shivered
1/3 rd cup chopped Walnuts
2 Tbspn Edible Gum/Dink/Gond
2 Tbspn Crushed Fenugreek/Methi seeds
2 Tspn Cardamom Crushed or Elaichi powder
In a wok, heat the 2 tbspn ghee, fry the edible gum, till it blooms in the ghee. once fried, remove on a plate and let cool. Then crush the fried gum and keep aside.
 
In the same wok, take the remaining ghee, add the wheat flour and roast  on medium heat. Stir continuously taking care than the flour does not stick to the pan and burn. Stir for about 25-30 mins, till the mixture looks frothy and becomes really loose.
 
When the flour changes color add the crushed methi seeds and keep roasting for 2-3 minutes, stirring continuously. Switch off the flame and let cool. 

When the mix is warm enough to dip your finger and add the elaichi, dink, coconut flakes, chopped walnut, saffron, shivered almond and pista powder.mix well and when completely cool, store in an air tight conatiner. The Panjiri can be stored at room tempatarure for about week.

Atte ka halwa

Hello Sweeties!!! Today I bring to you kankecha sheera or atte ka halwa. I never liked it as a kid whenever I ate it, maybe the texture or the whole healthy eating bug had not caught me then. If I ever ate any halwa it had to be only sooji and nothing else.

That changed after coming here and see many people relish this healthy snack.

You will need;

1  cup of wheat flour,

1 cup sugar

3 cups water 

5 tbspns Ghee-Clarified butter

1 tsp Elaichi or Cardamom Powder

1 tbspn Cashew nuts powdered -Optional

1tbspn Raisins Optional

In a pan/wok, heat the ghee over medium or low flame and then add the wheat flour, roast the mixture stirring continuously, till the flour changes colour and the nutty aroma fills the house. 

 

Simultaneously boil the sugar+water mixture and once boiled, add the mixture  to the roasted flour and continue stirring...the atta/flour mixture will be slightly wet, cover for 5 minutes, taking care that the halwa is not getting burnt, if needed reduce the heat  to low, cover and cook for 5-7 minutes. 

 

Then add the saffron, elaichi and the raisins( I did not add anything). Serve hot.

Methi Thepla

Hello Sweeties!!!! Weather is getting warmer and so are the weekends getting busier. Whenever we travel, I like to carry at least one food item from home. Theplas or parathas are easy to make and can be had on their own.

A famous snack for the state of Gujarat in India, it has sort of become a staple in my home too. I learnt it watching some tv shows. But its very easy to make.

You will need;

2 cup Whole Wheat Flour

1 cup Fresh Methi Leaves-Washed and chopped fine

1 small Boiled Potato

Salt to taste

1 tsp Red chili/cayenne powder
1 tspn Haldi/Turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 Amchur or dry mango powder
1tsp Sugar
1 tsp Garam masala
3 tbspn yogurt
2 tbspn oil to knead the dough

Water as needed to make the dough soft.

In a wide bowl, take the methi leaves, mashed boiled potato and the dry spices and add salt and sugar, add yogurt and oil and mix well, now start adding the flour and start mixing in the flour.

Add teaspoon by tea spoon water till you have a soft pliable dough. Once  the dough is soft enough, cover  and let rest for 15-20 mins.

After the dough is rested, roll out the theplas like you would make roti's( make small balls  of the dough and roll out thin round tortillas dusting flour if the tortillas stick to the surface). 

Heat a griddle or tawa on medium heat and cook the theplas on one side. Flip the theplas and spray oil and cook the other side. Repeat on side one and cook both sides. Serve hot with some ketchup. or green chutney or any curry of your choice.

They travel well and stay good for 2-3 days.

Tomato Butternut Squash Soup

Hello Sweeties!!! Today I bring to you a warm and earthy soup, packed with goodness of vitamins and essential fibers. I have been making soups for dinner in winters and snow days as they warm up the bones like no magic drink in cold cold frosty months. Soups in summer have lost all their charm. There is something about cold winters and bowls of warm soups with winter vegetables. 

You will need,
1 cup cubes butternut squash
1 cup diced tomatoes
1/2 onion--diced
1-2 cloves garlic
1 tbspn Italian seasoning
1 tbspn oil
salt to taste
water or stock

In a pressure pan, heat the oil and add garlic and onions, stir till onions are translucent, then add in the butternut squash, add the tomatoes and let it roast till the butternut squash is browned, then add the salt, spices and water and bring a small boil, cover and pressure cook for 2 whistles.

Once cooled, run a stick blender and puree the soup, adjust water to thin it out if needed. Bring it to  a slow simmer  and enjoy the earthy soup with your loved ones. garnish with cream if you like food art.

Sabudana Wada Waffle--Sago Shingada/Waterchestntu Wade/Nuggets Waffles

Hello sweeties!!!! If you have ever tasted Sabudana Wada, a Maharashtrian snack, you will know and agree with me how tempting this deep fried treat can be. But Sabudana or sago or Tapioca is Starch, I am not getting into any debates here how it is made or if it is really vegetarian, but one thing for sure is that it is so so yummy.

 Sabudana Wada is 100% diet buster and stay away from the aroma if you ever ever happen to be closer, as then it is a war to stay away. But if you like me who likes to hog, stare and stalk expert food makers and join all food groups on social networking, your family will be as happy as mine where eating good is considered. The next big thing in low fat eating is Waffle maker and Danish pan.

I am using my waffle maker to make this, but feel free to make it in a danish maker also. I have tried it many time,s but waffle maker wins this battle in my home.

You will need;
2 Cups Soaked Sago--Soak the sago in water for 10 mins and drain all water out and keep covered for good 5-6 hours.
Approx 1 cup Water-chestnut flour-Singada Atta
The proportion will depend on how soggy the sago is, if its less you will require less flour
2 small boiled potato
2 tbspn roasted peanut powder
1 tbspn Cayenne powder 
1 tspn cumin powder
1 tspn Cumin seeds
1 tbspn Chopped Cilantro
1 tsp sugar

1 tbspn Lime Juice
Salt to taste.
Water if needed to knead into  a pliable dough 

In a bowl combine all the ingredients and mix well. Use little water if needed to bind it into a ball. heat the waffle maker and spray it with a non stick spray or use oil whichever you prefer. Close and let it cook. I have a electric waffle maker like a sandwich maker which indicates when the waffle is ready.Enjoy as is or with yougurt/ketchup or traditional coconut chutney.

Kaju ladu-- Cashew Fudge balls

Hello sweeties!!! The new year has been kind in making my life fall in some kind of routine. I was finally able to shed my laziness and get back to blogging one recipe at a time.

The last year has been a roller coaster ride on the home front and made me count my blessings in whichever way I was blessed. It has made me more accepting of the pain and sadness that life constantly throws at us and at times in our face. Having been at a crossroad more often than I really wished, I have learnt to let go, and go with the flow.

To overcome the sourness, I have also been making sweets and desserts more often now. Having kids in the preteen ages also helps in finishing all food around. So its working out to be pretty good. I also discovered the strength these kids have without them realizing that motivates us to keep going and staying positive. 

You will need; 

1 cup whole cashews

1/4 cup water

1/2 cup sugar
1/2 tsp cardamom (optional)

1 tbspn rose syrup

Grind the cashews to a fine powder. Do not add water or milk. Cashews if refrigerated(at least for a day) grinds well to form powder.

In the frying pan bring the water to a rolling boil. Reduce the heat to medium add the cardamom, rose syrup and sugar. Mix well with a wooden spatula. When sugar dissolves add the cashew powder and mix well to avoid lumps. 

Keep stirring the mixture till it starts leaving the sides of the pan and begins to thicken. At this stage switch off the flame, remove the content in a greased plate and let it cool for 4-5 mins.

When this mixture turn warm enough to be handled, with grease your hand and knead it well till it forms a smooth shinny ball. Roll out into small balls and store in a airtight container after they cool down.