Tofu and Onion Bhajia - (Onion Tofu Fritters)

Kanda Bhajia is very popular Indian appetizer and tea time snack, one of the highly craved snack during wet and cold weather. I made little variation to regular onion bhajia by adding tofu cubes and served them with green chutney made with sweet relish, fresh cilantro and green chilies.

Ingredients :-

• 2 cup Besan.
• 1/2 cup Water.
• 2 large size Onion cut lengthwise.
• 1 cup chopped fresh Cilantro.
• 9-10 chopped Green chilies.
• 2 cups cubed Tofu- 1/2 inch size - Gently squeeze out water and lightly marinate with salt.
• 1 T.spoon Ajwain (carom seeds)
• Salt as per taste.
• Canola oil for frying.
  

Method Of Preparation :-

1. Take 3-4 quart glass or stainless steel bowl. Add 2 cups besan, salt, Ajwain, chopped chillies and cilantro. Mix all well.
2. Add lengthwise cut onions and coat them well with besan mixture. Add half cup water and stir well. Leave mixture in bowl for 10 minutes.
3. As mixture turns more moist add Tofu cubes and gently mix all batter.
4. Heat oil in Kadhai/Wok. Once oil get hot maintain medium hot temperature. For checking right temperature add little batter through small spoon in Kadhai. Fritter should quickly float on top with lots of bubbles around. It should not quickly turn dark brown.
5. For dropping fritters in oil you can either use spoon, small serving tong or hands. I find it comfortable to use hands. Merge all five finger tips together and dip in batter. Collect walnut size batter and gently drop into Kadhai. You need to be quick and cautious in this step. Make sure you grab onion pieces and tofu pieces in each pick.
6. For each batch drop 8-12 fritters into Kadhai and fry them turning to both sides for at least 2-3 minutes. Be watchful on flames. Always maintain medium heat and in between you may rise temperature little higher but quickly get back to medium heat.
7. Once you see all fritters turn golden brown and appear crisp in texture, remove them from oil and place it on open large plate layered with paper napkins.
8. You will be able to make at least 40 fritters with this quantity.
9. Serve them hot with following Green Hot-Sweet-Sour Chutney or ketchup.

Chutney :-

• 4 Tb.spoon Sweet Relish.
  
• 1/2 Cup chopped fresh Cilantro.
• 6-10 Green chillies. (Adjust as per heat desired)
• 1/2 T.spoon chat masala ( optional)
• Sanchar (rock salt)

How to prepare Green chutney :-

1. Take small jar of blender and add 4 Tb.spoon sweet relish, chopped corriader, green chilies.
2. Blend it to fine paste. Add 1/2 T.spoon chat masala and little rock salt.
3. You may add very little water to have your desired consistency for chutney.

Sweet relish gives sweet and sour taste also it helps to retain green color for longer time.

Aromatic and Creamy chicken curry in coconut milk

This chicken curry is made with slight variation. Whole spices are used with fresh coconut milk. Combination of whole spices bring unique aroma and chicken drumettes enhance the taste in curry.

Ingredients :

• 10-12 Chicken Drumettes - (1.5 pounds) Marinate in salt for 20 minutes. (You may use other chicken parts cut into small pieces)
  
• 1 Medium sized Onion - cut lengthwise.
• 1 Tb.spoon cooking oil.
• 1 inch piece of Ginger - cut into small pieces.
  
• 5-6 Garlic cloves- cut into small pieces.
• 1 Cup fresh grated Coconut - Add one cup warm water and grind coconut to fine paste then strain the mixture through tea strainer or cheese cloth. Use extracted milk or you may use 1 Cup canned coconut milk.
  
• 1 T.spoon raw coconut oil - (optional)
• 1 T.spoon red chilli powder - (Used Aashirvaad red and hot)
• 1 T.spoon corriander seed + 1 T.spoon Fennel seeds - make fine powder.
  

Whole Spices:

• 15-20 whole black pepper.
• 1 inch piece of cinnamon.
• 1 small Bay leaf. ( 2 inch long)
• 5 whole cloves.
• 1 Star anise.
• 2 whole cardamom.
  

Method of cooking:

1. Heat 1 Tb.spoon cooking oil in heavy gauge pot. Add all whole spices and stir in hot oil for 30 seconds. This will infuse oil with aroma of whole spices. Keep gas flames to medium. Add all cut onion and keep stirring till onions are softened.
2. Add ginger and garlic and stir for a minute. Add very little salt. Add half quantity of powdered fennel and corriander seed and 1 T.spoon red chilli powder.
3. Add marinated drumettes and mix well with spices and onions. Turn gas to low flames. Cover lid and let it slowly cook for at least 15-20 minutes. Since we are not adding water you need to check curry in initial stages. Stir it and don't let it stick to the bottom. After 7-8 minutes it will create little gravy with inside steam.
4. Add remaining powder of corriander, fennel and coconut milk. Stir well and adjust salt at this stage. Add 1.T.spoon coconut oil (optional). Cover the lid and let it cook for 5-6 minutes on medium flame.

Enjoy with rice or roti.

Carrot Thoran with Chayote & Radish

This is one of the most quickest, simplest and healthy subzi. Instead of eating complete raw veggies as Salad, I prefer them to quick semi-stir-fry with curry leaves, green chillies, Jeera, fresh grated coconut & lots of cilantro. This combination of Carrot+Chayote+Radish works very well. Cutting them in julienne style makes subzi look very appealing.

Ingredients:-

• 1 1/2 Cup julienne style cut Carrots.
• 1 Cup julienne style cut Chayote.
• 1/2 Cup julienne style cut Radish.
• 2-3 cut Green Chillies.
  
• 1/2 Tb.spoon cooking oil.
• 1 T.spoon Cumin seeds.
• 2 springs of curry leaf.
• 1/2 Cup fresh grated coconut.
• 1/2 T.spoon Turmeric powder.
• 1/2 cup fresh chopped cilantro.
  

Method of Cooking:-

1. Heat 1/2 Tb.spoon oil in open saute pan. You don't have to wait for oil to get too hot. After few seconds, add one cumin seed and if it sizzles then quickly add 1 T.spoon cumin seeds followed by 1 spring of curry leaf and chopped green chillies. Saute for less than a minute.
2. Add julienned carrots, radish, chayote. Mix well. Add 1/2 T.spoon turmeric powder and salt. Stir with wooden spoon for a minute on high flames.
3. Sprinkle 1/4 cup water. Stir and cover with lid. Let it cook on medium heat for 5 minutes.
4. Check if all water is evaporated. If not then increase the heat and keep stirring till it evaporates. Add another spring of curry leaf and fresh grated coconut. Mix all well. Reduce the heat to low and let it stay for 2 minutes.
5. Lastly garnish with fresh cilantro and enjoy with roti and rice.
   

Tindora Stir-fry with Green tomatoes & spring onions

Today I cooked this simple Tindora stir-fry. There were no proper veggies in refrigerator , just few Tindoras, two raw Tomatoes and few Spring Onions ,this prompted me to make a combination stir-fry. Result was vibrantly delicious stir-fry.

Ingredients :-

• 25-30 Tindora - Slightly chop both ends , make one vertical cut in center and make total four length wise pieces of each tindora. (Boil in microwave with salt water for 6 minutes)
• 2 Green Tomatoes -cut in small cubes.
  
• 4-5 Spring Onions (separate Green leaf and white onion portion)
  
• 3-4 Green Chillies
• 2 Curry Leaf Springs
• 1/2 cup fresh grated Coconut
• 1/2 cup chopped fresh Cilantro
• 1 Tb.spoon cooking oil
• 1/2 T.spoon turmeric powder
  

Method Of Preparation :-

1. Take thick bottom pot and heat 1 Tb.spoon oil. Add finely chopped white onion portion and saute for 2-3 minutes on high heat.
2. Add cut green tomatoes - Saute for 3-4 minutes on high heat.
3. Add 1 spring curry leaves , chopped green chillies and 1/2 T.spoon turmeric powder - Mix well and saute for a minute.
4. Drain water from boiled tindora add to the pot - add salt and stir for 2-3 minutes on high heat.
5. Add chopped greens of spring onion ,remaining curry leaves and stir subzi for 2-3 minutes.
6. Shut off the gas and add 1/2 cup fresh grated coconut - Mix well.
7. Lastly garnish with fresh chopped cilantro and eat with Roti /Rice or just enjoy in bowl.
   

Tindora Masala Curry in Sesame, Poppy and Peanut gravy

Today I was to cook Tindora but with restrictions of not using Onion, Ginger, Garlic. I don't wanted to cook simple stir-fried Tindora, so came up with this rich thick gravy based subzi of Tindora. I used minimum Garam Masala but generously added Sesame, Peanuts and poppy seeds.

Ingredients :-

• 40-50 Tindora - Slit each Tindora into two pieces by giving one center vertical cut .
• 2 Medium size Tomato - diced.
• 2 springs of curry leaves.
• One cup chopped fresh cilantro.
• 1 Tb.spoon brown sugar.
• 1 Tb.spoon oil (Additional for deep frying Tindora).
• 1/2 cup roasted peanuts - (make coarse powder)
• 1 T.spoon red chilli powder.
• 1 T.spoon Aamchur powder (optional)

Special Spice Blend :-

• 2 Tb.spoon Sesame
  
• 1 Tb.spoon Poppy Seeds
  
• 1 Tb.spoon dry Corriander Seeds
  
• 1 T.spoon Fennel Seeds
  
• 1 T.spoon Jeera
  
• 2 tiny Bay Leaf (1 inch long)
  
• 3-4 small pieces of Dagad Fool.
  
• 2 Cloves

A) Roast Sesame and poppy seeds together till one shade change. Let it cool.Grind to fine powder.

B) Gently roast rest all the spices on low flame till they release aroma. Let it cool. Grind to fine powder.

Method of Cooking :-

1. Deep fry Tindora by turning them in Kadhai few times (2-3 minutes each batch). As they wrinkle up, remove from oil and set on paper towel. Sprinkle some salt and massage over tindora. Pat excess oil by paper towel. Keep it aside. (You may boil tindora in microwave for 7-8 minutes)
2. Heat 1Tb.spoon oil in heavy bottom pan and add few curry leaves followed by diced tomatoes. Saute them on high heat for two minutes.
3. Add powdered spices and red chili powder - stir-fry for a minute.
4. Add deep fried Tindora and stir-fry for a minute. Let all spices get coated over Tindora. Let it stay two minutes on medium flames.
5. Now add powdered sesame and poppy seed, brown sugar, Aamchur power. Mix all well by stirring for a minute.
6. Add half cup water, add some more salt and close the lid. Let it cook on medium flames for 5-6 minutes. Keep checking at interval and stir.
   
7. Open the lid- Add roasted peanut powder, 1/4 cup water, remaining curry leaves little chopped cilantro and let it cook for 7-8 minutes on low flames. Here you may adjust gravy by adding little more water.
8. Add remaining chopped fresh cilantro and serve with roti or rice.