Last month while Srivalli and I were chatting we came to a decision to try Khasta Kachori's for the Indian Cooking Challenge, the only person I could think of is my aunt Indu Maasi who is a wonderful cook, every time I am in loss for a recipe she is always there. She quickly sent me the recipe and by then I realized that I also had Tarla Dalals recipes. Indu maasi's and Tarla Dalal's recipe were very similar. Tarla dalal had 2 more fillings and I tried those too. We loved them a lot. I loved the moong dal one it tasted just like the store bought. Though my shapes are not so perfect since this was the first try it tasted wonderful.

Thank so much Indu Maasi, I think I am going to add a column on my blog just for your recipes.

I would also thank Srivalli to give us the opportunity to try these new recipes which we always wanted to but never got to.

For the Dough

Ingredients
2 cups all purpose flour
1/4 cup oil/ghee, I used oil
1/2 tsp salt
water for kneading

Method

1. Mix the flour and salt.
   
2. Add the oil and mix well. Till you get a bread crumbs texture.
   
3. Make a soft dough using water.
   
4. Knead well for about 8 minutes.
   
5. Cover and keep aside to rest for atleast half hour.
   

Notes

• Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
  
• The dough could spring back for many reasons:
  
• Dough is too cold (If wet cloth is used)
  
• Dough is not soft enough.
  
• Not kneaded for enough time.
  
• Oil is less.
  
• Not rested enough.
  

Fillings
Khasta Kachori - Moong Dal kachori
Here I took a mix of both the recipes.

Ingredients
1/2 cup split moong dal (yellow)
1 tsp cumin seeds
a pinch hing (asefetida)
2 tsp finelly chopped curry leaves (Optional)
1 tsp chilli ginger paste
1 tsp sauf (fennel seeds) powder
1/2 tsp spoon garam masala
1/2 tsp red chilli pwd
1 tsp mango powder (amchur)
1 tsp oil
salt to taste

Method

1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
   
2. Drain the water well.
   
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
   
4. Heat oil in a pan.
   
5. Add the hing and cumin seeds.
   
6. Once the seeds splutter add the curry leaves.
   
7. Add the dal.
   
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
   
9. Cook for another 10 minutes on low till the dal turns slightly brown.
   
10. Add all the masalas.
    
11. Cook for few minutes till the aroma of the spices hit you.
    
12. Add Salt.
    
13. Remove from heat and keep aside to cool.
    

Muttar Ki Kachori from Tarla Dalal:

Ingridients
2 cups green peas
1 teaspoon green chillies, chopped
1 teaspoon ginger, grated
1/2 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1 teaspoon chilli powder
1 teaspoon garam masala
4 tablespoons chopped coriander
2 tablespoons oil
salt

Method

1. Corarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
   
2. Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
   
3. Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes.
   
4. Remove the bay leavess and discard. Divide into 12 equal portions.
   

Pyaz Ki Kachori

Ingredients
2 cups onions, finely chopped
1 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1½ teaspoons green chillies, finely chopped
2 tablespoons Bengal gram flour (besan)
2 teaspoons coriander (dhania) powder
2 teaspoons chilli powder
1 teaspoon garam masala
3 tablespoons chopped coriander
2 tablespoons oil
salt to taste

Method

1. Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
   
2. Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
   
3. Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
   
4. Divide into 12 equal portions and keep aside.
   

Notes

• The fillings have to be really dry if not when rolling they will ooz out when rolling.
  
• The masalas are according to taste, I did reduce the spice but still its spicy for us but the level we can enjoy.
  
• Once I added the filling I found it difficult to roll especially the moong dal, I felt the dough would break and make holes So I pressed it down with my hand. I followed Manjula's method,
  
• Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, my numbers were going from 6 to 4.
  

To Make Kachori's

1. Make a small ball from the dough.
   
2. Roll out into a 2 inch diameter circle.
   
3. Place about 1.5 tsp of t he filling in the center of the rolled dough.
   
   
4. Cover the filling with the dough by sowly streching it over the filling. Seal the ends and remove excess dough.
   
   
5. Flatten and roll each portion to 2.5 inch circle. I used the my palms to flatten it, using the rolling pin was not working sincet he filling was coming out. (See notes below).
   
   
6. Keep aside covered.
   
7. Repeat with the remaining dough.
   
8. Meanwhile heat some oil for deep frying.
   
9. Drop the kachori in the oil. It should rise up slowly.
   
10. After it rises up (about 2 minutes), turn it over.
    
11. Cook for about 6 to 10 minutes till the side down gets a golden brown color.
    
12. Turn and cook the other side for another 6 minutes or till its golden brown in color.
    
    
13. Remove when done, cool and store in airtight container.
    
14. Serve with coriander chutney and tamarind chutney
    

Notes

• I fried 3 kachori's at a time.
  
• The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
  
• It will not be crisp if the oil is too hot.
  

This is a very simple dal, you have it with rice or roti's. I used to always soak this dal for 1 to 2 hours and have a problem when boiling this dal I had to give about 8 to 9 whistles and still they would not get as tender as I wanted them to be. Then my friend Shivani's sister Shalu shared this tip with me, she said dont soak it for more time and cook any dal on medium heat, after about 2 to 3 whistles (Depends on the pressure cooker) the dal will be melting soft and cooked to perfection. Ever since I have tried this method my dal cooks really well and tastes better too. Thanks Shalu.

Ingredients
1 cup Whole Moong Dal
1/2 cup onion chopped
2 tsp garlic, minced
2 tsp ginger, grated
1 tsp green chilies, chopped
10 - 12 curry leaves
2 tomatoes, pureed
1 tsp coriander powder
pinch turmeric powder
1/4 tsp red chili powder
1 tsp cumin seeds
1 tbsp fresh lime juice or to taste (Depends on how sour the tomatoes are.)
fresh coriander leaves for garnish
salt to taste

Method

1. Wash and soak the dal for 1 hour. Drain the water.
   
2. Place the dal in a pressure cooker along with ginger, garlic, green chilies, curry leaves and salt.
   
3. Add about 2 cups of water. Close the cooker and pressure cook the dal on medium till 3 whistles.
   
4. Let the pressure out naturally. If needed give more whistles.
   
5. Heat 1 tsp oil in another pan. Add the cumin seeds.
   
6. Once they splutter add the coriander powder, red chili powder and turmeric powder. Cook for 1/2 minute.
   
7. Add the tomatoes, cook till oil separates.
   
8. Add it to the cooked dal and Mix well.
   
9. Add more water if needed and bring to a boil.
   
10. Reduce heat and simmer for 10 to 15 minutes.
    
11. Add the lime juice.
    
12. Garnish with fresh coriander leaves.
    
13. Adjust seasoning.
    
14. Serve with rice or roti.
    

Recipe Source: Simran's Mother. Thank you aunty.

For the December 2009 Indian Cooking Challenge, Srivalli chose the Moong Dal Halwa, Dal Jo Seero for us Sindhi's. Every winter we would have tons of Khoyo, a kind of halwa that has poppy seeds, dates and other yummy stuff. Its so delicious and would take hours to cook and I could just not wait for it to be done. After that the seero that I love is this one, I would never have dared to cook it until now, not because I am lazy or was thinking it would be tough, I am in for challenges but only because I love when my mom cooks all these things. And Dal jo Seero is one off the sweets always made during weddings and big functions.

Anyways I had a nice experience making this, thought it would be a breeze but no it wasn't. I made it my mama's way finally. This is how my evening went.

Dec 24th
7:00 AM - Soak 2 cups dal
6:00 PM - Grind the dal
6:15 PM - Heat the ghee
6:20 PM - Add the dal
6:21 PM - Dal sticking to the bottom
6:22 PM - Trying to Mix it
6:23 PM - All the ghee falling out, dal is sticking to the pan. Why is the dal sticking and why is all the ghee floating on top.
6:24 PM - Ok Ok relax...think....cant leave the stove cant go to the recipe....think.... keep mixing, ghee keeps falling out in the process
6:25 PM - Ok reduce heat more, remove all this ghee.
6:28 PM - All the floating ghee removed. happy now mixing will be a charm.
6:29 PM - Oh My this is so heavy, why is it heavy, why is my arm already paining.
6:30 PM - Heard the garage door open---thank god now hubby (who I call Listen) can do all the mixing this is tough (in my mind should have soaked 1 cup)
6:32 PM to 6:40 PM
Listen: whats UP?
Me: Come here.
Listen: whats this?
Me: Hold this. (giving him the ladle)
Listen: whats this?
Me: Mix this.
Listen: whats this?
Me: Mix it its sticking.
Listen: Ok Ok Relax. Starts mixing
Me: thanks, its dal jo seero
Listen: How come?
Me: ICC
Listen: Whats that? Anyways what about my tea
Me: Whats that?
Listen: This is so heavy to mix and its sticking.
Me: I know thats why you are the right person for this. Let me call mom

6:40 PM tp 6:50 PM - Call to mama
Mama: Hello Beta
Me: mama I am making Dal jo Seero
Mama: Silence....
Me: I soaked 2 cups dal for 11 hrs and then ground it. Then heated the ghee and added the dal but its sticking to the bottom and not mixing.
Mama: Silence....
Me: Is this how you make it too.
Mama: Silence....
Me: MOMMMMMMMMMMMMMMMMMMM
Mama: Yes, you must have added less ghee.
Me: No No, I added lots it was floating so I removed half of it.
Mama: This Seeta needs more ghee.
Me: But.
Mama: Did you grind it very fine.
Me: Proudly, yes very like dosa batter.
Mama: Oh Oh. its should be coarse.
Me: Oh..Then now what do I do?
Mama: Off It bring it tomorrow I will see here.
Me: No I want to do it, should i add all the ghee back.
Mama: Yes please this will need more ghee since its finely ground and will be tougher to mix.
Me: Ok Hubby dear is mixing it, if he sees me add all this ghee he will not eat it. So I will go now and take over and see what happens.

6:51 PM - release DH - wheres my tea, I sat 2 minutes
6:52 PM to 7:00 PM - I go take the ladle, send him away and start the mixing and slowly add the ghee its getting better not bad its coming together. Great. But am tired of mixing.
6:53 PM to 7:15 PM -
Me: Listen can you please help me in mixing this.
Listen - Ok but wheres my tea.
Me: In a minute
Listen: Oh this looks better now, did you add more ghee.
Me: NO, its the dal its removed some oil, its normal. Keep mixing.
Listen: Till when?
Me (On phone with mama): Dont know, will call mama, called mama and she said Golden brown. I asked her how long it will take she said long time. She said bring it here tomorrow I will do it. I said ok I will just bhunofay it till brown and then get I dont have mawa anyways.
Listen: I know the color I have seen my mother make this.
Me: Great.

7:15 PM to 8:15 PM - We take turns in mixing it, it keeps getting easier to mix. But its not turning brown at all.

8:16 PM - Listen is tired. Asks me for his tea again, I see the time and then tell him lets have dinner too late for tea. So I obviously forgot to cook dinner and we had maggie while I keep the flame on low and stirring every 5 minutes.

9:15 PM - Listen Listen see its brown now, the ghee is out, looks lovely come tell me when to stop. So we both wait for another 10 minutes and he tells ok that looks fine. GREAT. PERFECT
Listen Now what?
Me: Add mawa, but we dont have it. Will call mama.

9:20PM to 9:35 PM
Me: Can we add the mawa at the end.
Mama: We can but we will have to cook the mawa separately and add, the taste will change.
Me: So what do I do?
Mama: Bring it here tomorrow.
Listen from behind: Mommins no we want to make it here what else can we do????
Mama: Ok then make with milk only.
Speaker Phone is ON now
Me: Ok, so how much milk do we need.
Mama: about 4 litres.
Me: What? I just have 1.5 litres.
Mama: get it here I told na.
Listen: I will go get the milk.
Me: But I want mawa it tastes better.
Mama: Then Bring it here tommorow.
Listen: I will get the milk.
Me: No listen, I want Mawa.
Listen: Ok then we will add what milk we have and then take it tommorow, mommins buy the khoya and keep.
Me: No mama, when we come on the way I will go to the indian store and buy it and come.
Mama, Listen: Ok done.

We add .5 ltr milk and all the milk vanishes. What so we add more..thats gone too, we then remove what we need for tea and add everything we had. it keeps drinking it. I said ok thats enough. We off it and clean up.

Next day we went to moms place and the Indian store was closed, so no mawa...:(, so we landed up making it with only milk or should I say mama finished it off for us. But she did use a lot of Milk and cooked it for another 3 hrs on low. She adds more milk and cooks on low for low, so as the milk gets thick and will get to the mawa consistency.

Anyways it was delicious and everyone liked it..:) I dont think I am going to make 3 cups in future just small quantities. But it was a great experience

Moong Dal Halwa
Soaking Time : Overnight
Preparation Time : 15 minutes
Cooking Time : 30 - 45 mins

Recipe 1 with khoya

Ingredients:

Split (Yellow) Moong dal - 1 cup
Sugar - 3/4 cup - 1 cup (depending on your preference)
Clarified Butter / Ghee - 1/2 cup
Khoya - 1/2 cup
Cashew nuts and raisins for garnish

You can make any quantity with this as long as you keep this ratio constant : equal amounts of dal and sugar, half the ghee and khoya.

Method:

1. Lightly roast the 1 cup of moong dal, wash, soak overnight and be ground to a fine paste adding very little water.
   
2. Take a thick bottom pan, heat 1/2 cup ghee and fry the moong dal paste till it turns brownish and releases the ghee. Add sugar and khoya.
   
3. Stir fry until both the sugar and khoya are well absorbed. Turn off the heat, then mix in cashew nuts and raisins.
   

Recipe 2

Split (Yellow) Moong dhal - 1 cup
Ghee - 1/2 cup
Sugar - 3/4 cups to 1 cup (as per required sweetness)
Milk - 1/2 cup (Notes from Lataji - instead of water for the sugar, this gives the khoya added taste, Simran's recipe asked for water)
Cashews/ raisins roasted in ghee for garnish.

Method

1. Soak 1 cup moong dal overnight. Next morning, grind to a paste.
   
2. Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
   
3. Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
   
4. Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
   
5. Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
   
6. Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
   
7. Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
   
8. Cook until the ghee surfaces.
   
9. Garnish with cashews and raisins.
   

Notes :

• Use a thick bottom pan or better nonstick pan
  
• Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
  
• You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
  
• Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
  Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
  
• In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture
  
• Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.
  

A Happy New Year to all.

I remember those days as a child where I would get up to the aroma of this Dal being cooked, mom's secret is to slow cook this dal for hours. Simple to make but yet so delicious. But it is really heavy and we prefer to have it for lunch. I normally make this when I have guest's and so I do not compromise on the butter and cream. If making for just the family I just add milk and just a dollop of butter at the end. I have always followed moms recipe and it has always worked so I don't look for any other recipe.

Ingredients
1 cup sabut Urad (whole black gram)
1/4 cup rajma (red kidney beans)
2 tsp ginger, grated
2 tsp garlic, minced
1 tsp green chili, chopped finely
1.5 cups tomato puree (See below for recipe)
1 cup fresh cream/ milk
1/4 tbsp red chili powder or to taste
1/4 cup butter
2 tsp garam masala
salt to taste
fresh coriander leaves for garnish

Method

1. Wash the urad dal and rajma and soak in lots of water overnight.
   
2. Pressure cook the dal along with ginger, green chili, salt, red chili powder and lots of water till fully cooked and tender.
   
3. Heat 1/2 the butter, add the garlic and tomato puree. Cook for 2 minutes.
   
4. Add remaining butter, dal, garam masala and cook on low heat for an hour minimum, longer the better. Add water if required stirring regularly.
   
5. Just before serving add the fresh cream and simmer for 10 minutes.
   
6. adjust seasoning, garnish with fresh coriander leaves and serve.
   

To Make Tomato Puree
Just grinding the tomatoes did not taste good so what we do is boil the tomatoes in some water till the skin breaks. Remove from heat. Remove skin and then puree it. If you want pass it through the sieve to remove the seeds.

For this months Indian Cooking Challenge, Srivalli chose Chegodilu or more commonly called Ring Muruku or Kodubele by us. I had tried these before and had failed, they never get crisp for me, I knew I don't have the temperature right. I never tried them again till now. I wont say they came out perfect I still have to get the right temperature for getting them crisp, if I let them brown they do get crispier but then we don't like that dark color. I think I will try them again at my moms place on a gas stove, I have an electric one. If anyone has any idea at what level to keep on an electric stove please do let me know. I finally tried them all on a constant medium heat and they came out better. I tried the second recipe since I realised on the 15th when everyone's posts were popping up that I haven't done the challenge as yet and the second one seemed to be quicker to try. So here I am after frying them and still have my second last batch in the frying pan. I shall try again with my mom and get them crisp hopefully. Thanks Valli.

Ingredients:
3/4 cup Rice flour
1/4 cup All purpose flour/ Maida
2 tbsp Ghee
1/4 tsp Ajwain
1/4 tsp Red chili powder
pinch Turmeric
Salt as per taste
Oil for deep fry
1 cup water approximately

Method

1. Bring 1 cup of water to a boil.
   
2. Mix the flours, ajwain, red chili powder, turmeric and salt in another bowl.
   
3. Add the water to the flour mix slowly, keep mixing till you get a stiff dough. Mix Well till everything is blended.
   
4. Pour Ghee on top, cover the bowl and keep aside.
   
5. Once cool to handle, knead to form a smooth dough.
   
6. Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.
   
7. Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.
   
8. Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.
   
9. When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.
   

Notes:

• Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.
  

This is a simple and flavorful pulao. Can be served with any dal or taste great with just yogurt too.

Ingredients

1 cup basmati rice (250 gms)
1 cup frozen peas (You can use fresh too)
1 tsp jeera - cumin seeds
1 tsp ghee
1 inch ginger, grated
2 green chilies, chopped
1/2 cup fresh coriander leaves, chopped
2 tbsp fresh mint leaves, chopped (optional)
few curry leaves, chopped (optional)
2 cups water
salt to taste

Method

1. Wash the rice in water. Keep soaked in water till the pea mix is made.
   
2. Heat ghee in a pan.
   
3. Add the cumin seeds.
   
4. Once they splutter,coriander leaves, curry leaves, mint leaves, green chilies and ginger. Cook for a minute.
   
5. Add the peas. Cook for 2 minutes. (If using fresh peas cook till the peas are half done).
   
6. Drain the rice. (Soaked for about 10 minutes now)
   
7. Add 2 cups off water, the drained rice and salt.
   
8. Bring the water to a boil on medium high.
   
9. Once it reaches a rolling boil stage, reduce the heat to low.
   
10. Cover the pan and cook till the rice is done. (About 10 to 15 minutes)
    

Note

1. You can cook this in a pressure cooker too, only difference is in step 7, just add the water and salt. Bring the water to a boil. Add the rice, close the cooker and give 2 whistles. (Depends on each cooker, check yours to see how many whistles for basmati rice)
   
2. You can also cook this in the rice Cooker, after step 6 place the pea mix, water, rice and salt in the rice cooker and cook as per instructions.
   

This is the quickest and easiest breakfast. Its all done in about 20 minutes.

Ingredients
Serves 2

1.5 cups Thick Poha
1/2 cup onions, chopped
1/2 cup potato, chopped into very small pieces(Same as the onions)
1/4 cup carrots, chopped into very small pieces(Same as the onions) (optional, can use peas too)
2 green chilies, chopped
1.5 tbsp peanuts
1 tsp mustard seeds
few curry leaves
2 tsp sugar or to taste
1 tsp salt or to taste
3 tbsp lime juice
1/4 tsp turmeric powder
fresh coriander leaves for garnish

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the peanuts.
   
3. Once the peanuts are fried well, add the mustard seeds.
   
4. When the mustard seeds splutter add curry leaves and onions.
   
5. Reduce heat, add the potatoes, carrots and 1/2 tsp salt.
   
6. Reduce the fame to medium low, cover the pan. To cook the potatoes and carrots. Keep stirring in between.
   
7. Meanwhile, place the poha in a sieve and rinse them under running water for 2 minutes.
   
8. Leave the poha in the sieve, to let all the water drain out. About 5 minutes. If water is not drained well they will get mashed while cooking.
   
9. Place the rinsed poha in a mixing bowl. Loosen the pohas if any lumps are formed.
   
10. Add sugar, salt and lime juice to the poha and mix well. Keep aside.
    
11. Once the potatoes and carrots are cooked, add turmeric powder to it and mix well. Cook for a minute.
    
12. Add the pohas. Mix well.
    
13. Reduce the heat to low. Cover the pan and cook for another 5 minutes.
    
14. If the Poha is really thick and does not seem to cook, you can sprinkle some water and cover and keep again for more time.
    
15. Do not over cook, if not they will get mashed to a paste..
    
16. Check seasoning. Garnish with fresh coriander leaves.
    
17. Serve with chutney.
    

This month Srivalli chose Gulab Jamun's, it could not have come at a better time, every Diwali we make gulab jamuns. But the challenge was to make the khoya/mawa at home and not to use store bought.

We had three recipes to choose from Gulab(less) Jamun from The Yum Blog, Gulab Jamun from Indo and Gulab Jamun from Alka

I followed the recipe from Indo since it had the procedure to make the khoya/mawa. They were perfect intially I thought they were hard but once we ate them they were perfect and held their shape, I usually just helped the elders make gulab jamuns on diwali and never made them alone, I feel great now that I made them on my own.

I had missed last months challenge, so I made the muruku too for diwali, they were so crunchy and nice, I was out of time so I just popped them into the hot oil and did not shape them. The photos did not come out well, since i will be making them again I will post abt it then, till then u can have a look at the blurred picture.



Thanks girls this was a wonderful challenge.

Pav Bhaji is loved by all at home, but the one problem I face is whenever I plan to make pav bhaji and get the pav, it gets over before the bhaji is made, does not matter how much I buy but DH cant resist them. So now I have learnt to hide them till the bhaji is ready, there were so many occasions we had to have the bhaji with bread or roti. With Pav bhaji the more the butter the tastier it is, so add as much or less butter as you prefer.

Ingredients
1.5 cup boiled and mashed potatoes
3/4 cup chopped vegetables (carrot, beans and peas), cut into very small cubes
1/4 cup chopped capsicum
1 cup chopped onion
1 cup tomato, chopped
1 green chili
1 tsp garlic
1.5 table spoon pav bhaji masala (or to taste)
3 tbsp butter
juice of 1 lime (or to taste)
salt to taste
1 packet Pav
lime wedges

Method

1. Steam the vegetables till tender.
   
2. Mash the vegetables a little and mix along with the mashed potatoes. Keep aside.
   
3. Grind the onions, garlic and green chilies to a paste.
   
4. Grind the tomatoes to a paste and keep aside.
   
5. Heat 1 tbsp butter.
   
6. Add the onion paste and cook on medium till the raw smell goes.
   
7. Add the capsicum and mix well.
   
8. Add the Pav Bhaji Masala and cook till oil separates.
   
9. Add the tomatoes and cook till the oil separates.
   
10. Add 1 cup water, salt and the potato mix.
    
11. Mix well and bring to a boil.
    
12. Reduce heat cover and cook on sim for 15 minutes, mixing often. Add more water if needed.
    
13. Toast the pav with butter.
    
14. Garnish the bhaji with more butter.
    
15. Serve the bhaji with toasted pav, onions and lime wedges.
    

I got this simple and delicious recipe from Bhawana. This is easy to make and goes well with any dal, sambhar or rasam. Or just have it plain with phulka/chapati/roti and curds.

Ingredients

4 carrots, sliced into rounds
1 large onion, chopped
4 spring onions, chopped
1 green chili, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp kitchen king masala (adjust to taste) [Bhawana uses garam masala]
pinch turmeric powder
salt to taste

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the mustard seeds and cumin seeds.
   
3. Add the onions and green chilies once the seeds splutter. Cook on medium till transluscent.
   
4. Add the turmeric powder and Kitchen king masala. Cook till oil seperates.
   
5. Add carrots and salt. Mix.
   
6. Cover and cook for 5 minutes on low, or till the carrots are nearly cooked.
   
7. Add 3/4 off the spring onions. Mix well.
   
8. Cook for another 5 minutes.
   
9. Garnish with rest of the spring onions.
   
10. Serve.
    

Seyal Bread - Bread Upma, is the best way to use up old bread, this is also a quick and easy breakfast, its better eaten as soon as it is off the gas, sincethe bread soaks up the gravy and turns soggy really fast, if you are like me then you like it that way, but if you are like my hubby then you like a dry version where the bread holds its shape. He then eats it with tons of ketchup, he cannot eat anything much without ketchup, its like what pickle would be to many of us, he has even eaten rice with ketchup.

Ingredients

8 slices of bread, cut into small cubes
1/2 cup onion, sliced
1 cup chopped tomatoes
1 green chili (or to taste)
1/4 inch ginger
2 garlic pods
1/4 cup corriander leaves
2-3 mint leaves (pudina) - Optional
1/4 tsp mustard seeds
few curry leaves
1/4 tsp red chili powder
3/4 cup water
1 tbsp ketchup or maggie chili garlic sauce - Optional
salt to taste
Fresh coriander leaves for garnish

Method

1. Grind the tomatoes, ginger, garlic, green chilies, corriander leaves and mint together.
   
2. Heat 1 tsp oil in a pan, add the mustard seeds.
   
3. Once they splutter add the curry leaves.
   
4. Add the onion, and cook till they turn transluscent.
   
5. Add the red chili powder, cook for a minute.
   
6. Add the ground tomatoe, cook till oil seperates.
   
7. Add ketchup.
   
8. Add the water, salt and bring to a boil. Simmer till a thick gravy is formed
   
9. Add the bread pieces.
   
10. Mix well.
    
11. Once the bread is heated through, garnish with coriander leaves and serve.
    

My husband has this habit off telling me 1 hour before that he is getting a friend for lunch. So this dish was made with the few ingredients I had in the fridge, I did not have enough paneer, nor mushrooms so the combo. the gravy is the usual sindhi style onion tomato gravy, I just added some cashews this time.

1/2 cup paneer, cut in cubes
1 cup muchrooms, quartered
1 capsicum, cut in cubes
1/2 cup onion, chopped
1 cup tomatoes, chopped
2 green chilies
1 inch ginger
3-4 garlic pods
1 tbsp chopped cashews, soaked in milk for 1 hour
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp kissan tandoori masala (optional)
pinch turmeric powder
1-2 cups Milk
salt to taste
fresh coriander leaves for garnish

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the onions and fry them till they turn light brown.
   
3. Then add the tomatoes, ginger, garlic and green chilies and cook till the oil separates.
   
4. Remove from heat and cool.
   
5. Grind the onion tomato mixture, with the cashews to a smooth paste.
   
6. Heat 1 tsp oil in a pan.
   
7. Add the mushrooms, cook till the water evaporates. Cook on a high flame.
   
8. Reduce the flame to medium high, add the capsicum and fry for another 5 minutes.
   
9. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
10. Add the ground masala and cook till the oil separates.
    
11. Add milk, tandoori masala and salt.
    
12. Add the paneer pieces.
    
13. Bring to a boil.
    
14. Garnish with coriander leaves.
    
15. Serve immediately with rotis/parathas.
    

I really admire the people who can write what they feel. I have so many things I would like to share but just cant. I was never good at writing down my thoughts, I would dread the essay writing in school, I would have like 5 to 6 sentences and then keep repeating them again and again and a big F in the side. I would always make up in the literature part, I loved Shakespeare and would do well in that so overall I would be ok.

Here I am sitting ok what can I write about Egg Masala, I know there are many things to share but just don't know how to put it to words. I actually do not speak much too, I take really long to get used to a person and by then every one things I am a big snob. I usually keep my thoughts and opinions to myself unless the opposite person is someone close or family. I treasure the few friends I have more than any other materialistic things I have. Sometime I wonder why is it so difficult for people to understand me, or people like me and except people for who they are, God made all off us different if we all were the same wouldn't this world be a boring place to be in. I respect everyone until I know a certain person is really evil and rude and then I just keep my distance, that person may have his/her reasons. Once we stop reacting to that person maybe they will stop.

This the most I have written in the past few months in my blog. I will get to the recipe now which both DH and me love.

Ingredients
4 hard boiled eggs, cut in half
1/2 cup onion, chopped
1 cup tomatoes, chopped
2 green chilies
1 inch ginger
3-4 garlic pods
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp kissan tandoori masala (optional)
pinch turmeric powder
1-2 cups Milk
salt to taste
fresh coriander leaves for garnish

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the onions and fry them till they turn light brown.
   
3. Then add the tomatoes, ginger, garlic and green chilies and cook till the oil separates.
   
4. Remove from heat and cool.
   
5. Grind the onion tomato mixture to a smooth paste.
   
6. Heat 1 tsp oil in a pan.
   
7. Fry the coriander powder, red chili powder and turmeric powder.
   
8. Add the ground masala and cook till the oil separates.
   
9. Add milk, tandoori masala and salt.
   
10. Bring to a boil.
    
11. Add the boiled eggs.
    
12. Garnish with coriander leaves.
    
13. Serve immediately with rotis/parathas.
    

We usually make this in the morning for breakfast with idli or Dosa, at home we prefer the dalless version in the morning since it is light and you dont keep burping the whole day long. And also since it is so easy to make. Dont worry if you do not have few ingredients, if you have sambhar powder then the rest is all upto you. Sometimes I add some vegetables, like carrots, beans, eggplant and at time I just add baby onions. If you dont have baby onions regular onions work perfectly fine too. The amount of tomatoes you use is upto you, how tangy do you like your sambhar, my husband loves it really tangy, spicy and a little sweet (khatta meetha).

Ingredients
1/2 cup small onions / regular onions sliced
1/2 tsp mustard seeds
1/4 tsp chana dal
1/4 tsp urad dal
few curry leaves
1.5 tbsp sambhar powder
1 tsp sugar
1 tsp tamarind paste(adjust to taste)
salt to taste
fresh coriander leaves

For the Ground Masala
1/2 cup onions, sliced (regular)
1/2 cup vegetables of your choice(optional)
1.5 cup tomatoes, cut into quarters (you can adjust this to your taste)
4-5 pepper corns
1/4 inch cinamom stick
2 - cardamoms
2 tsp ginger
1 tsp garlic
2 green chilies
1 tbsp grated coconut (optional, can add more if you want)

Method
The Ground Masala

1. Heat 1 tsp oil.
   
2. Add the peppercorns, cinamom stick and cardamom.
   
3. Add the onions and cook for 2 minutes.
   
4. Add the ginger, garlic and green chilies.
   
5. Cook till the onions and transparent.
   
6. Add the tomatoes.
   
7. Cook till oil seperates and the tomatoes are cooked well.
   
8. Add the coconut.
   
9. Remove from heat and cool completely.
   
10. Grind to a smooth paste.
    

The Sambhar

1. Heat 1 tsp oil.
   
2. Add the mustard seeds, channa dal and urad dal.
   
3. Once they splutter add the curry leaves.
   
4. Add the onions.
   
5. Add the sambhar powder. Cook for 2 minutes, stirring continuosly.
   
6. Add the ground masala. Cook will oil seperates.
   
7. Add salt and 2 cups water. If using vegetables add them at this point.
   
8. Bring to a boil.
   
9. Lower the heat and simmer till the onion and vegetables (is using) are cooked.
   
10. Add sugar. Add more water to get the right consistency.
    
11. Mix the tamarind paste in 1/4 cup of water.
    
12. Add the tamarind water. (taste before adding)
    
13. Adjust seasonings.
    
14. Bring to a boil.
    
15. Garnish with coriander leaves and serve hot.
    

This months Indian Cooking Challenge was the Khaman Dhokla. We were really hungry so could not wait to get a good picture, it was a bit crumbly but was very tasty. I actually made it 3 times to get it right, the first time I added Eno too early and it did not rise, I baked it in the oven to make it crisp and had them like biscuit, the second time I think I went over board and added more eno, I have the bottle and not sachets, it was really light and good but tooooo crumbly. Finally I went back and actualy read the notes below and saw that 1 sachet is about 5 gms. I finally had this though a bit crumbly it help well, will reduce the eno a bit more next time.

I used lime instead of citric acid and skipped the coconut. Made my own Pudina chutney to go along with it, though it tastes good even without the chutney.

Thank you Srivalli and a big thank you to your colleagues mom for the recipe.

Ingredients
Makes 20 medium sized pieces
For Batter:

250 gms Bengal Gram flour / Besan (1 cup in US, and 1 & 1/2 in India)
1/2 cup Curd
1/2 cup Water
1/2 tsp Cooking Soda

For seasoning to be mixed to the batter (to be added just before cooking)
1 tbsp Oil
a pinch
pinch Turmeric
2 green Chili paste (as per taste)
1 tsp Sugar
1/3 tsp Citric acid or 1/2 lime
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate (5 gms)

For tempering
Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves

Little water + Oil to be topped on dhoklas

Method

1. Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour.
   
2. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming
   
3. To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
   
4. Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
   
5. Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.
   
6. After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
   
7. In a bowl, mix 3 tsp of water along with a tsp of oil
   
8. Remove the plate from the pan, pour the water and oil mix over the top.
   
9. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla
   
10. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
    
11. If you want perfect shaped ones and not the crumbling, cut and handle gently
    
12. Dhokla can also be steamed in kadai filled with water and a plated titled over it.
    

Green chutney
4-5 Green chili
4- 5 pieces coconut
1 bunch coriander
few mint leaves
1/2 Cumin seeds
1 big Lime
Salt to taste

Method

1. Take all the ingredients except coriander in a food processor. Grind to a smooth paste.
   
2. Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.
   

It has been so long that I have blogged anything, many things happening at the same time. We ad a water pipe burst for the 6th time in the apartment. Finally we decided to move out and by gods grace we found a lovely house and could also move in within 3 weeks. Its a great feeling to be in your own house and yet so much to do its never ending.

These busy days are when I love that we have some left overs. This is a recipe where you just follow your instincts, I don't have measurements for the masalas, its all upto everyones taste. Sometimes I just add Idli Pudi / chutney powder and other times I make it this way. If you like you can even deep fry the idlies, I sometimes bake them too.

Idli Upma

1. Cut the cooked left over Idlies into quarters.
   
2. Mix some coriander powder, red chili powder, turmeric powder, cumin powder, amchur (mango powder), sugar and salt. Make this mix to your taste.
   
3. Heat 1 tsp oil in a pan. Add 1 tsp mustard seeds.
   
4. Add curry leaves once they splutter.
   
5. Add the masala mix made in step 2.
   
6. Add the idlies.
   
7. Mix well and cook for 5 minutes, till everything is heated well.
   
8. I cooked it on medium high, mixing intermediately, to make the idlies little crisp.
   
9. Garnish with fresh coriander leaves and serve with coconut chutney.
   

Hello friends, its been so long I have been able to post anything due to different circumstances. But am back now and will try to catch up for the lost time.

Here is the most loved and easy to make Mattar Aloo, this is a saviour when you don't have much in your fridge.

(Serves 2)
Ingredients

2 medium potatoes, cut in quarters
1/2 cup frozen peas
1/2 cup chopped onions
2 big tomatoes / 2 tbsp tomato paste(or as per taste)
1/2 inch ginger
1 green chili
1/2 tsp coriander powder
1/4 tsp red chili powder
pinch turmeric powder
salt to taste
fresh coriander leaves for garnish
1 tbsp oil

Method

1. Puree the tomatoes, ginger and green chilies. Keep aside. If using tomato paste, then just grate the ginger and chop the green chilies and keep aside.
   
2. Heat oil in a cooker.
   
3. Add the onions and fry them on medium high till they are golden brown.
   
4. Add the coriander powder, red chili powder and turmeric powder.
   
5. Mix well and cook for a minute, till the oil separates.
   
6. Add the pureed tomato and cook on medium high till the oil separates.
   
7. Add the peas and potatoes. Saute for a few minutes.
   
8. Add 1.5 cups of water.
   
9. Close the cooker and after 2 whistles, turn it off.
   
10. Let the steam out naturally.
    
11. Boil the curry till required consistency, adding more water if needed.
    
12. Garnish with fresh coriander leaves and serve.
    

Its been so long posting something, feels good to be back. In March 2009 the daring bakers decided to make lasagnas from scratch and I happened to make double the quantity of dough. I had lots of left over dough and was planning to make ravioli, tortellini's and freeze them and that's how I realized I could make Stuffed Dal Dhokli, which I has been my favorite ever since I saw it in The Spice Cafe. I love her pictures and I think that's what inspired me to cook this, though I never loved it when I was small. But now every time I have some extra dough of any kind and its getting stale I make this, sometimes with a stuffing and sometimes not. There was this once that I had to make Muruku's and I used All purpose flour instead of Rice Flour, so yeah they too landed up as dhoklis. This is such a versatile recipe and do not forget to add the peanuts, they are the best part.

Ingredients

Dhoklis

I used about 1/2 cup of Spinach Pasta Dough

The Usual Dhokli recipe is as follow, you can skip the stuffing and just use the dough or use any other stuffing of your choice:

Dough
1/2 cup wheat flour
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
1 tsp oil
water for kneading

Method

1. Mix all the ingredients except water.
   
2. Knead to a soft dough using the water.
   
3. Cover and keep aside till you make the stuffing.
   

Stuffing

1/2 cup boiled and smashed potatoes
1 green chili, chopped finely
a pinch turmeric powder
1/4 amchur (mango powder)
1/4 tsp cumin powder
1/4 tsp red chili powder
1/4 cup chopped coriander leaves
salt to taste

Method

1. Mix all the ingredients together and keep aside.
   

Assemble the Dhokli

1. Take a lemon size ball of dough.
   
2. Roll to make a 1/4 inch thick circle.
   
3. Using a cookie cutter or a bottle cap, cut small circles about 2 inch in radius.
   
4. Place little bit of the stuffing on each cut circle.
   
5. Close the sides of the circle over the stuffing and form a ball.
   
6. Flatten the ball to form a flat disc.
   
7. Continue the same till all the flour is used.
   
8. Cover and keep aside till the dal is made.
   

Dal Ingredients
1 cup boiled Toor Dal
1/4 inch ginger grated (optional)
1 tsp jeera
1 tsp mustard seeds
1 pinch hing / asefetida
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/3 cup raw peanuts
1/4 cup chopped tomatoes
2 kukum flowers
2 tsp jaggery/gur
salt to taste
fresh coriander leaves for garnish
2 cups water
1 tsp ghee / oil
1 onion chopped and mixed with some salt and red chili powder

Method

1. Heat ghee and add the hing, the mustard seeds and cumin seeds.
   
2. Once they splutter add the tomatoes and ginger. Cook for a minute.
   
3. Add the dal with the 2 cups off water.
   
4. Bring to a boil.
   
5. Add the peanuts,red chili powder, turmeric powder, kukum, jaggery and salt.
   
6. Boil for 5 minutes.
   
7. Keep it on simmer and add the dhokli's.
   
8. Simmer for 10 minutes.
   
9. The dal dhokli is done once the dhokli float to the top.
   
10. Add the coriander leaves.
    
11. Serve immediately garnished with the onion.
    

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I loved this months challenge, it was the first time I would be making pasta from scratch. I made my own sauce since we do not eat meat, added some mushrooms, carrots to it instead. It wasnt as bad as it felt it would be to make. I made everything and then hubby dear assembled it for me, I had made some extra sauce to use another time, but he thaught he had to use all of it, so he divided it to 3 parts and poured everything in there, so I had a very saucy lasagna, he says he loves it this way its better than one I normally make.



I landed up making double the quantity of dough, yes double, dont ask me how that happened. I was thinking of freezing them, making some raviolis, tortellinis, but we do not have pastas that often so it was not to exciting to roll and freeze them. Tortellini then gave me the idea of making Dal Dhokli - A Lentil soup with dumplings made with the dough and stuffed with a potato filling. (Will share the recipe soon).



Still had some dough left, so I made some stuffed paranthas and Satpura.



Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel
Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering:
Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Click here to view what the other fellow Daring Bakers baked.

Tahiri is a traditional sindhi sweet rice made on special occasions, like curry chawara function during the weddings. Tahiri is normally served along with Bhee Aloo (Lotus Stem and Aloo Gravy) and boondi raita. We went to mamas place for holi and she made this for lunch. Thanks mom.

Ingredients
1 cup basmati rice
2 cups water
1/2 to 3/4 cup sugar (or to taste)
2 cardamoms
few strands of saffron
1/2 dry fruits (Almonds, Pista and Raisins)
shahi jeera for garnish
few drops of food color (Orange or yellow)
1.5 tbsp ghee

Method

1. Boil the water.
   
2. Add the rice, cook on medium high till water reduces to about 2/3.
   
3. Reduce heat, add sugar, ghee, cardamom, saffron.
   
4. Cover and cook till rice is cooked completely.
   
5. Add food color, mix well.
   
6. Fry the dry fruits in some ghee, add them to the rice.
   
7. Garnish with shahi jeera
   
8. Serve with Bhee Aloo (Lotus Stem and Aloo Gravy) and boondi raita.
   

Note:

• You can also add some fresh coconut pieces along with the dry fruits.
  
• Add 1/4 tsp of fennel seeds while cooking the rice, gives out a nice aroma and flavour.