Slider Archives | Page 6 of 12

In Breakfast

Sooji Uppama (Savory Semolina)

Uppama is a breakfast dish typical in Southern India. Mama, being from the South, meant it was part of her recipe repertoire. Uppama is made out of semolina (rava), and is like a thick dry porridge or grits with onions, nuts, and typical South Indian seasonings.

Rainy days or cold mornings are a clarion call for me to fix Uppama. You can make it in various ways—with sooji (semolina), bread, poha (flattened flakes), and oats. I also make it with leftover Idlis.

Uppama is excellent for breakfast and a wonderful tea time or anytime snack.

Print Pin

Sooji Uppama (Savory Semolina)

Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Uppama is excellent for breakfast and a wonderful tea time or anytime snack.

Ingredients

1 cup fine sooji (semolina)
1 medium chopped onion
2 tbsp cooking oil
1 medium green chili (stem removed and slit in half or chopped, amount of chili is to your taste)
1 tsp mustard seeds
1 sprig curry leaves (approximately 10-12 leaves–available at Indian grocery stores)
1 tsp channa dal (split Bengal gram without skin)
1 tsp urad dhulli dal (split black gram without skin)
½ cup cocktail peanuts (or cashew nuts, or a combination of both (optional))
2½ cups water
1 tsp salt
½ lemon (seeds removed)
2 tbsp desi ghee or butter
1 tbsp chopped fresh cilantro (coriander) leaves

Instructions

Roast the sooji (semolina) in a wok (kadai) or a broad pan.
Heat the wok on medium heat and pour the sooji into it. Dry roast by stirring the sooji constantly for two minutes till fragrant and slightly brown.
Remove from heat and pour onto a plate or thali (rimmed steel plate) to cool.
Wipe the wok or pan of any residual roasted sooji.
Pour in 2 tablespoons of oil and heat on medium heat.
When hot( not smoking), add the mustard seed. Let crackle for 30 seconds, then add the curry pata (be careful of it splattering).
Stir for 30 seconds, and then add the lentils. Stir it.
Now add the chopped onions. Stir fry until the onions turn translucent. About 3 minutes.
Add the chopped green chili and stir.
Now add the water and salt. Do a taste test. Turn the heat to medium-high and bring the water to a rolling boil. The water should be slightly salty.
Once boiling, reduce the heat to low. Pour in the peanuts and/or cashew nuts (your choice), and stir them.
Using a spoon or your hand, pour the roasted sooji into the water with one hand while quickly stirring the mixture with the other until you use all the sooji. Stir and mix well.
To make it easier, you can put the roasted sooji into a measuring jug, so it is easy to pour. Do this quickly, as the sooji immediately absorbs the water and forms lumps.
Cover and let the sooji steam on low heat for about 2 minutes. Turn off the heat.
Uncover the lid and squeeze the juice of the half lemon all over the cooked sooji.
Add the desi ghee or butter. (Clumps are fine or you can melt the ghee or butter a bit and then add it).
Stir well, breaking up any sooji lumps. Cover and let rest for another 2 minutes.
Transfer the uppama to a serving dish and sprinkle with chopped cilantro.
Uppama can be eaten by itself or with coconut or peanut chutney. I like to top it with extra nuts.

Notes

1. You can buy pre-roasted sooji at the Indian grocery store, which cuts prep time.

2. You can also add peas to the Uppma. Add ½ cup peas when you add the water.

Course: Breakfast, Snack

Cuisine: Indian

Keyword: semolina, uppama

Check out the Glossary section.

Your Next Recipe

In Main Dishes

Channa Dal Curry (Split Chick Pea Curry)

By The Indian Foodie

This dal curry is made out of the split chickpea (Bengal gram) with the husk removed. I sometimes use this lentil to make a simple soup by seasoning it with sauteed onions, bay leaf, turmeric, and cumin powder.

This dal was a must every time Biryani was fixed at home. To make the dal tastier, Mom would have Cook add the bones left over from the large cut of meat that was chopped up for the Biryani. Since I use boneless meat for the Byriani, I add beef broth to give it a meatier taste, but it also tastes perfectly good just by adding water.

Print Pin

Channa Dal Curry (Split Chick Pea Curry)

Prep Time 45

Cook Time 1 15

Total Time 2

Servings 6

A delicious healthy, nutritious lentil dish that you can serve as a main dish or side dish. It goes perfectly with Biriyani, any kind of pilaf, plain boiled rice, or flat bread.

Ingredients

2 cups dried split chickpea dal (Sort for stones and grit, clean, and rinse. Soak the chickpeas for half an hour)
4 tbsp cooking oil
2 medium onions (chopped fine)
1 medium green Serrano chili (chopped very fine)
2 tbsp tomato paste (or 1 8 oz can tomato sauce)
1 tbsp ginger paste (preferably fresh)
1 tbsp garlic paste (preferably fresh)
salt (to taste)
4 cups water (or more, depending on the amount of gravy you want)
1 tbsp fresh green coriander (finely chopped for garnish)

Whole Spices

1 large black cardamom
2 medium Bay leaves
3 cloves
5 peppercorns

Masalas

2 tsp coriander powder
1 ½ tsp cumin powder
½ tsp tumeric powder
¼ tsp red chili powder (more or less, according to your taste)

Instructions

Preparation

Sort for stones and grit, and clean, and rinse the chickpeas.
Soak for half an hour.

To Cook

Heat oil in a 4-6 quart pot over medium heat.
Add the whole spices and then add the onions. Sauté until the onions are ¾ brown. Approximately 8-10 minutes.
Add the ginger and garlic paste, then add all the masalas and stir a few minutes until fragrant. About 1-2 minutes.
Add the chickpeas, water, and tomato paste. Partially cover and cook until nice and tender. Approximately 45 minutes.
When nearly done, mash some of the lentils against the side of the pot to make a thicker gravy.
Cook for another 10 minutes.
Pour into a serving dish and garnish with about a tablespoon full of fresh chopped cilantro.

Notes

1. You can substitute some of the water with vegetable, beef or chicken broth. Add additional water if necessary to get a thick soupy consistency.

2. You can also serve this dal with Biryani, any kind of pilaf, plain boiled rice, or flat bread.

3. You can boil the dal separately and then add it to the curry masala and let it simmer for 15 minutes to absorb all the flavors.

4. I like to use a pressure cooker to hasten the process.

Course: Main Course, Non-Vegetarian

Cuisine: Indian

Keyword: Bengal gram, channa dal, curry

Your Next Recipe

In Appetizers

Chivda (All in One Savory Snack)

By The Indian Foodie

Christmas was always a great time for us. Mama and Dad always made it a very special and memorable celebration for us. Two weeks before Christmas, Mama would start preparing the “pakwan” (translated loosely means goodies, sweet and savory), that was prepared for festivals.

Christmas Day was an open house for family, friends, and acquaintances. Members of Dad’s regiment would come in a steady stream to wish us a “Happy Christmas.” Hot tea and coffee (with milk and sugar, please), cold drinks, and pakwan would be served nonstop from 10:00 a.m. to 6:00 p.m.

When we were old enough to handle a heavy-laden tray, several of us older siblings would be called on to help in the serving. In India it does not matter what religion you are, you celebrate with your friends in their festivals. Needless to say, with all the many religious festivals, we were celebrating every month!!

Chivda was a favorite with us. When you look at the ingredients below you can understand why. Mama always fixed it at home, as she did not like to get it from the store.

Today, you can buy store-bought packets but I still enjoy the homemade version as I can temper the chili heat to my palate!

Print Pin

Chivda (All in One Savory Snack)

Prep Time 10

Cook Time 10

Total Time 20

This savory snack is prepared with rice flakes, raisins, cashew nuts, and peanuts, all tossed in spices to make one sensational snack!

Ingredients

16 oz salted cocktail peanuts
18 oz salted cashew nuts (or add more to your taste)
16 oz salted shoestring potatoes (available in most grocery stores)
1 cup golden raisins
3 cups thick poha (flat beaten rice, available at most Indian grocery stores)
2 green chilies (chopped into small bits)
15-20 curry patta (Indian curry leaves, available at most Indian grocery stores)
¼ tsp turmeric powder
½ tsp chili powder (optional, more or less to your taste)
3 tbsp cooking oil (if deep frying, you'll about 2-3 cups of oil)

Instructions

On medium heat, heat a tablespoon of the oil in a deep skillet or wok (at least 12-14" in size).
Add the chopped green chilies and curry patta. Stir for about 30-40 seconds until the curry patta and green chilies darken. Turn off the heat. Remove and place on a paper towel to drain.
Add another tablespoon of oil to the skillet. Heat on medium-high and add the raisins. Stir for about 1 minute until the raisins plump out. Do not burn. Turn off the heat, remove the raisins, and drain them on a paper towel.
In the same skillet, on medium heat, put another tablespoon of oil and add the turmeric. Stir 15 seconds, then add the beaten rice. Let sauté, stirring occasionally, for approximately 10 minutes. The flakes will get a little crunchy, but they do not have to be browned.
Once the poha is lightly browned, turn off the heat. Now add all the other ingredients. Salt is not needed since there is enough in the other salted ingredients.
If you want it spicy, you can add some chili powder or chili flakes to suit your taste. Stir carefully so as not to break up the poha. Mix all ingredients well.
Let cool and store in airtight containers.
Great as a tea time snack or if you were getting an attack of the munchies!
These do not last long enough in my house to give you shelf time. If I had to guess, I would say at least a month.

Notes

The Old-fashioned Deep-fried Method

The pace is fast and furious, so have all the ingredients ready and the paper towels all ready for draining.

All the above ingredients should be raw.

You will need about 2-3 cups of oil (peanut or canola are best) to half fill the pan or wok you are using, and you will probably have to fry the ingredients in batches.

Be careful not to dump all ingredients at once, as the oil can bubble over. Add a little in at first and then add the rest carefully.

For the shoestring potatoes, scrub and peel the potatoes, then slice them with a julienne blade in a Mandoline slicer. If you don't have one, you will have to do it the old-fashioned way and cut the potato into julienne strips. Place the sticks in a large bowl of iced water for 15 minutes, drain, add fresh water and soak another 15 minutes. (This helps remove any excess starch and give you the crispy fries you need). Drain and dry them thoroughly with a kitchen or paper towels. Deep-fry in batches until golden and leave to drain while you fry the rest of the ingredients.

Wait for the oil to reheat, when hot, add chopped green chilies and curry patta. Brown a little, strain and drain on paper towel to absorb excess oil, about 15-20 seconds.

In the same oil add the raisin, when they get plump, about 10-15 seconds, strain and drain on another paper towel.

Once again, in the same oil, add the peanuts and fry till golden, then the cashew nuts and fry till golden. Place to drain on paper towels.

Now add the turmeric and beaten rice to the hot oil. Fry until the rice flakes are slightly brown at the edges, approximately 1-2 minutes. You may have to do it in two batches, as the flakes should be deep-fried. Add more oil if necessary. Drain all fried ingredients on paper towels, then mix all the ingredients together with 1/4 teaspoon of salt.

You can add some red chili powder if you like it more spicy, or also increase the amount of green chilies.

You can, of course, go the baking route ,but I find that more time-consuming.

Keep in airtight containers.

Course: Appetizer

Cuisine: Indian

Keyword: cashew nuts, peanuts, snacks

Your Next Recipe

In Bread

Naan

By The Indian Foodie

I am attending a wedding and watch fascinated as the cook slaps the naans against the hot clay on the inside walls of the tandoor (a clay oven). He does about 6 naans in quick succession, then removes them with tongs when done. It is done in minutes because of the intense heat. Most restaurants have more modernized versions. Ingenious cooks have found a way to fix them at home without the tandoor.

Naan bread though associated with India is of Persian origin. It is a flatbread that is baked in a tandoor. Tandoors date back over 5000 years to the ancient Indus Valley Civilization. The tandoor is a round cylindrical clay pot about three feet in height packed with clay on the inside. The outside is insulated to make it bearable for the cook. The heat source is at the bottom and is either coal or wood. Tandoori bread, like naans and rotis, is cooked both by the hot clay they are slapped onto as well as the heat radiating from the bottom fire source. The meats are cooked on metal skewers that allow the meat to cook both on the inside by the hot metal resting on the heat source, and on the outside by the heat of the clay.

Print Pin

Naan

Prep Time 10

Cook Time 4

Resting Time 1

Total Time 1 14

Servings 4

Traditional, Indian flatbread baked in a tandoor (clay oven).

Ingredients

2 cups all-purpose flour (or 1 cup all-purpose and 1 cup wheat flour)
½ tsp baking powder
⅛ tsp baking soda
3 tbsp melted butter
½ cup warm milk
¾ tsp salt
½ cup plain whole yogurt
1½ tsp sugar

For Topping

2 tbsp butter (or garlic oil—you can find it at grocery stores chopped cilantro (coriander leaves)1 teaspoon onion seeds (kalonji) or sesame seeds(optional))
2 tbsp chopped cilantro (coriander) leaves
1 tsp kalonji (onion seeds) or sesame seeds (optional)

Instructions

Add the flour, baking powder, and salt into a bowl.
Mix the yogurt and sugar together in a separate bowl.
Mix the flour mixture with the melted butter until it gets a mealy consistency.
Pour in the yogurt-sugar mixture into the flour and mix together.
Add the warm milk, a little at a time, kneading the dough as you go. Knead well until the dough is smooth, soft, and pliable. When you press the dough, it should dent easily. Cover the dough with a moist cloth and let it rest in a warm place for an hour.
To make the naans, knead the dough again a couple of times. Divide the dough into 6 parts. Roll each ball smoothly. Keep covered until all the dough is used.
Flatten and roll out on a floured board to a 5-8 'disc that is elongated in shape and about 1/6 inch in thickness. Naans are traditionally pear-shaped, but you can make them round if you prefer.
Roll out all the dough balls. Use a floured baking tray to rest them on.
Heat your griddle or heavy-bottomed pan. Moisten one side of the naan with a brush dipped in water or your finger.
Flip the moistened side onto the hot griddle. Brush a little water on the top side and sprinkle with the nigella or sesame seeds and the chopped cilantro leaves. Press them down gently. Do this quickly. Cook till bubbles appear on the top of the naan(about a minute).
If you have gas burners, turn one on, and with a pair of tongs, remove the naan and flip the undone side over the flames till cooked and brown spots appear. See notes.
Put on to a serving tray and brush with garlic oil or butter.
Serve with any of the following: Tandoori Chicken, Dal Makhani, Chicken Tikka Kebabs, Butter Chicken, or any meat tikkas or kebabs.

Notes

If your burners are other than gas, cook one side on the griddle as above. Place all the naans on a baking tray with the cooked side down. Turn your oven to broil and broil the uncooked side till brown spots appear, about a minute or so. Remove from oven and brush with garlic oil or butter.

You can use plain butter or ghee if you do not want to use garlic oil or garlic butter.

Course: Side Dish

Cuisine: Indian

Keyword: bread, naan

Your Next Recipe

In Main Dishes

Whole Tandoori Chicken Roast

By The Indian Foodie

All I recall about turkeys is that when we were kids in Dehra Doon, India, we had a turkey living with our hens. I am not sure how and where Dad got him. The turkey used to chase us when we got within its range, and we would run. One day, he wasn’t to be seen anymore. I now strongly suspect Mama refused to have him end up on our table, and had Dad give him away to the Officers’ Mess Hall for dinner!

Since it is an American tradition, we never celebrated Thanksgiving until we moved to the USA, and then, we had the traditional Thanksgiving meal with all the trimmings, but with variations sometimes. Mama assigned dishes to each of us in the family, so no one was overburdened.

Now, Thanksgiving Dinner has become a festive, joyful celebration for our family, too. I have decided to add an Indian flavor to the traditional Thanksgiving meal by replacing turkey with a whole Tandoori chicken. Tandoori Roast Chicken is the perfect complement to your Thanksgiving meal, adding just the right amount of spice without overpowering the rest of your holiday meal. I’ve also added Indian-style sides and bread.

Print Pin

Whole Tandoori Chicken Roast

Prep Time 1 30

Cook Time 50

Total Time 1 1 20

Servings 4

Thanksgiving dinner with an exotic twist—succulent, savory chicken roast.

Ingredients

1 whole chicken (approximately 6 lbs, skinned or unskinned, your preference—see notes)
2 tsp salt
2 tbsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp chili powder
2 tbsp cumin powder
2 tbsp coriander powder
2 tsp haldi powder
1 tsp ground black pepper
1 tsp garam masala
1 tsp Tandoori masala (or to taste—use carefully as they pack some chili heat!)
½ cup yogurt
2 tbsp tomato paste
2 tbsp vegetable oil
1 large onion (cut into thick round slices)
1 lemon
½ tbsp chopped fresh cilantro

Instructions

Remove neck and chicken parts from the cavity. ( I discard this).
Wash chicken, drain, and pat dry. Place on a board, and with a sharp knife, make tiny score marks all over the chicken, with slightly larger ones over the breast area. Now place the chicken in a bowl large enough to marinate it in.
In a two-cup bowl, combine 2 tablespoons of lemon juice with one teaspoon of salt and turmeric and rub all over the chicken, including the cavity. Set aside for 15 minutes.
In the same bowl, mix the yogurt, tomato paste, remaining salt, and spices. Rub the marinade all over the chicken. Use your fingers under the skin, top and bottom, and thighs to rub in the marinade. Cover the bowl and refrigerate overnight or for at least 6-8 hrs.
After marinating, let the chicken stand for 30 to 40 minutes at room temperature. Brush with some of the leftover marinade, but don't overdo it.
Preheat the oven to 350 degrees. Get your roasting pan with rack ready. Pour 1/2 cup water into the pan and place the rack over the pan. Brush the rack with oil. Place the onion rings on the rack. Carefully place your marinated chicken over the onions, breast side up.
Place chicken on the center shelf and bake for 1 hour.
Remove the chicken from the oven. Carefully turn it upside down and bake for half an hour.
Remove from oven, turn belly side again up and bake for 15 minutes.
Check to see if the temperature on your meat thermometer reads 165 degrees when poked near the thigh bone. If not, continue to bake until it does.
Turn on broil. Broil for 2-3 minutes until brown and crisp.
Once done, let the chicken rest for 30 minutes.
Place on a serving tray and garnish with some of the cooked onions, cut lemon, and a sprinkling of chopped cilantro.

Notes

Chicken with the skin tends to be more moist and juicy. The half cup of water in the roasting pan also keeps the chicken on the rack from drying out.

If you prefer chicken with the skin off, be sure to baste it every 20 minutes or so with some of the leftover marinade. If it is thick,thin it out with some chicken broth.

If you do not have a pan with a rack, you can also bake the chicken directly in the pan. Bake covered for 1 hour, basting with juices halfway through. Then uncover and cook for half hour. Check the temperature with a meat thermometer. If not brown enough, broil for 2-3 minutes until brown.

Course: Main Course

Cuisine: Indian

Keyword: chicken

Your Next Recipe

In Recipes

Gajar Mattar Palao (Carrot and Pea Pilaf)

By The Indian Foodie

Pilafs are good sides for different styles of cuisine. This is a simple carrot and pea pilaf with not too many spices. It can complement BBQ meats and most Indian dishes. It goes well with spicy curries.

Print Pin

Gajar Mattar Palao (Carrot and Pea Pilaf)

Prep Time 15

Cook Time 35

Total Time 50

Servings 4

A quick, easy, but delicious rice dish to complement BBQ meats and most Indian dishes. It goes well with spicy curries.

Ingredients

2 cups white basmati rice
3 tbsp oil
1 stick cinnamon (about an inch)
2 green cardamon
¼ tsp clove powder (or 3-4 cloves)
1 tsp tumeric powder
2 bay leaves
½ medium onion (finely sliced)
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
4 cups water (plus 1 tbsp)
¾ cup frozen peas and carrots

Instructions

To prepare:

Pick rice clean of any grit. Wash 4 times. Cover with enough water and let soak.
Meanwhile, prep your ingredients.
When you have all your ingredients ready, rinse the rice, and set it aside.

To cook:

Heat oil in a medium heavy-bottomed pot on medium-high.Add the bay leaves, whole cardamom, cloves, and cinnamon stick. Let sauté 1 minute.
Add the onions and sauté 4-5 minutes until translucent.
Add the ginger and garlic and stir for 2 minutes, scraping the bottom so that the ginger does not stick and burn.
Add the turmeric and give it a stir.
Add the rice.
Sauté, gently stirring occasionally, for about 2 to 3 minutes until the grains turn a little opaque.
Add salt and water. Stir them to mix with rice.
Bring the pot to a boil on high heat, uncovered. Immediately turn down the boiling water to a low simmer.
Add the peas and carrots. Stir.
Cover with a lid, and let cook on medium-low for 15 minutes. Do not uncover the lid or disturb the rice at this point.
Once the rice puffs out a bit and most of the water has evaporated, turn the heat to low and cook for 5 minutes.
Move the pot off the burner and let it sit covered for 5 minutes. Uncover and puff the rice up with a fork.
Spoon into a serving dish. Break up any rice lumps.

Notes

You can garnish the pilaf with sautéed cashew nuts or fried onions.

You can check to see if the rice is undercooked by rubbing a few grains between your thumb and forefinger. If they feel granular, then add a splash of water. Cover and cook on low for a few more minutes.

If you cook your rice in an oven-safe pot, once most of the water has evaporated, you can finish cooking it in the oven at 180F degrees for 10 minutes.

A manual pressure cooker or the Insta Pot cuts cooking time. Just follow the manual instructions.

Course: Side Dish, Vegetarian

Cuisine: Indian

Keyword: pilaf, rice

Your Next Recipe