Khadi

Khadi a chickpea flour and buttermilk soup seasoned with curry leaves, cumin seeds, and turmeric.


Chickpea flour, or besan.

Khadi is a Gujarati soup made out of chickpea flour and buttermilk and seasoned with curry leaves, cumin seeds, and turmeric. It's often served with basmati rice in a thali, or it's served on top of kitchdi. Kitchdi is a rice and lentil dish, where they are both cooked together with minimal seasoning.

Kitchdi and khadi are Guju comfort food for me. Growing up, if we had come home from a trip or vacation, and the fridge needed restocking my parents would serve this; if there was nothing to cook, my parents would cook this; if we got sick, my parents would cook this. This is truly a dish you will not find at any restaurant. It is simple down-home Gujarati cooking, and one I'm sure that is passed on as tradition. Thus, the flavor varies widely, but that is half the fun. This is not a hard dish to make, but it does take a bit of pre-planning in that you need buttermilk, chickpea flour, and a few of the spices. Follow the directions as closely as possible.

Mitta limbda or mitto limdo (basically curry leaves), or cilantro are key in lending and infusing khadi with its distinctive flavor. If you can't find curry leaves, sub in generous amounts of cilantro - honestly as much as you think you'll like, I would go for 1/2 cup chopped. Although most Gujarati cuisine is sweetened with some sugar, my mom's version (and to a much larger extent all of her cooking) lacks unnecessary sugar. The basic flavors of buttermilk, cumin seeds, cilantro, and turmeric really carry this dish.

Khadi
Chickpea flour and buttermilk soup seasoned with curry leaves, cumin seeds, and turmeric. 
Serves: 2; recipe by my mom. 


Ingredients:
2 tbsp of chickpea flour (such as besan flour) plus 1/3 cup water
1 cup buttermilk (can substitute yogurt)
2 cups water
1 tbsp olive oil
1/2 tsp whole cumin seeds
1/8 tsp udad dhal (optional)
1/8 tsp fenugreek seeds (optional)
pinch asafoetida or hing (optional)
6 curry leaves
2 tbsp chopped cilantro; increase to 1/2 cup chopped cilantro if omitting curry leaves
1/2 - 1 tsp salt, add less if your buttermilk or yogurt is salty
1/4 tsp turmeric

Directions:
Dissolve the chickpea flour in a small amount (approx 1/3 cup) of water in a small mixing bowl large enough to hold 3 cups. Whisk it together (with a whisk) until it is smooth and there are no clumps. Then add the rest of the water and buttermilk. If you don't have buttermilk, yogurt is a fine substitute; in Belgium, I used plattekeis and it was delicious.

Next in a heavy bottom pan, heat up 1 tbsp olive oil (butter or ghee is much better) over medium heat. We're going to do a vaghar (and now you know a word in Guju too). A vaghar is like frying seeds and lentils, and infusing the oil with some of the aromatics from the seeds or lentils. To the oil add in 1/2 tsp whole cumin seeds, 1/8 tsp udad dhal, 1/8 tsp fenugreek, and a pinch of hing or asafoetida. Once the oil begins to get hot, the seeds and lentils will give off a nice fragrance. Don't let them brown too much.  If using curry leaves, add them now. They only need a bit of time and you don't want them to brown. Turn the heat to low.

Make sure you turn the heat to low. When everything is simmering, very carefully pour in the buttermilk/chickpea flour mixture. Stir it together well, and then add in cilantro, salt and turmeric. Stir together. Leave a stainless steel spoon in the khadi. This will prevent it from bubbling over. Stay with the khadi. It will overflow if ignored, and then you'll end up with a big mess. Keep an eye on it, stir it frequently. Adjust for salt. The khadi should be done in 20-25 minutes.

Serve, steaming hot, with some plain cooked rice, or kitchdi (recipe will be posted soon), ghee, and papad.

Chevdo or Indian hot mix with spicy cornflakes and peanut snack

Chevdo is ubiquitous breakfast food in any south Asian household. It shows up at breakfast and snack times; it is carried on trips and packed with lunches often served with masala chai or coffee. It's basically spicy hot cornflakes or rice flakes, fried or toasted, and mixed together with hot peanuts, fried lentils, fried gram flour vermicelli (sev), rice crispies, and loads of red chili. I like it simple and healthy: a bit spicy, crunch from cornflakes, and pan-roasted peanuts balanced with toasted fennel, raisins, and pumpkin seeds. A ready made red chili garlic powder makes this really easy, but could easily be replaced with red chili, dried garlic powder, ground sesame powder, and lemon zest (or citric acid) or try this version here. If I'm not consuming chevdo in the morning along with my coffee, I really love it as a pre-dinner snack with a cold spicy Saison Dupont, or a citrusy witbier (wheat beer) such as Hoegaarden. It's great with masala tea or coffee as well.

Chevdo
South Asian or Indian spicy cornflakes with peanuts, raisins, and fennel seeds.

Ingredients:
1-2 tbsp peanut oil
1/2 cup or more raw peanuts
1 tsp whole fennel seeds
1/4 cup raisins
2 tbsp pumpkin seeds
4-5 cups cornflakes
1/4 tsp salt
1/4 tsp turmeric
1/4 tsp lemon zest
1 heaping tbsp dry garlic chili powder (such as this one from Deep foods, also called thechaa
Optional: popcorn, rice crispies, fried lentils, vermicelli (sev), toasted rice flakes (poha).

Directions:
In a heavy bottom pan (such as one to boil pasta) heat up 2 tbsp of peanut oil over medium heat. Once hot add in peanuts and roast over medium low heat for about 10 minutes. I used to never use the oil but I found the spices would all fall to the bottom,  after trying it both ways, I'm happy using between 1-2 tbsp.

*Once the peanuts are done, turn the heat to low and then add raisins, they will plump up quickly. Add the pumpkin seeds, and fennel seeds. Add 1/4 tsp turmeric and salt and stir around. Add in 4 cups of corn flakes and stir together. Add in the dry garlic chili powder and the lemon zest, along with the last cup of cornflakes. Stir everything together. Tossing the pan back and forth is a good way to mix everything up without breaking the cornflakes.

*Note: My mother corrected my directions which have been updated from the original version. She is a minimalist at heart, so she could see no reason to dirty another pan which the original version had. I opt to roast the fennel seeds, raisins, and pumpkin seeds separately, but her chevdo is truly the better one so I updated my directions to reflect moms. Bus? Tik hé?

Bhajias two-ways with applebutter chutney

I keep thinking I'm going to have an epiphany of an awesome intro to these amazing bhajias (chickpea flour fritters), but I never come up with anything better than, these are delicious and next time you break out the home deep fryer, put these on the list (as evidenced terrible writer's block). On a recent visit back to NC (which geographically falls in the southeast, ahem, Sara) my friend, Nick (who is basically the best cook ever - you too Nico), made sweet potato fries spiced with brown sugar, garlic, and a pleasant dusting of cinnamon, half a dozen pizzas, and amazing sweet potato latkes (it should be noted that the fries were the only thing that went into the fryer). Since getting back to Belgium I've been in a rare no writing funk. I honestly think I'm reverse homesick.

These bhajias are filled with minced onion and chilies (chili's, chile's, sp?). My mom swears by using wheat germ in the batter because they soak up less oil and produce a crispy batter with bite. Sara are you still reading? Because you have to make these and bring the deep fryer back. Then as if those spiced ones weren't good enough, we went and made another batter for banana bhajias. Oh hell yes we did. Served with some apple butter chutney these are best served immediately. Random side note, go and listen to the new Drake album (solid throughout), and then when you are done, go listen to Yelawolf (I'm a big fan of the tracks in the middle of the album).


Bhajias two ways with applebutter chutney
(chickpea flour fritters)
Yield: 4-6 servings

Ingredients:

1/2 cup diced onion, fine dice

1-2 jalapenos, sliced very fine

3/4 cup chickpea, or besan, flour

1/2 cup wheat germ, fine ground

1/2 tsp sanchar (contains black salt, pepper, and citric acid), optional

1/8 tsp citric acid powder 

1/2 - 1 tsp garam masala 

1/4 tsp or more red chili powder

1/8 tsp baking soda

1 tbsp yogurt

1/2 tsp turmeric

1 tbsp brown sugar

oil, such as peanut oil, enough to fry

Directions:

Mix everything (onion through brown sugar) together and add enough water to make it pasty. Heat up oil in a fryer. Once hot drop heaping teaspoonfuls into the hot oil and fry until golden brown. 

Apple butter chutney

Ingredients:

1/2 tsp cumin

1/2 tsp coriander

1 tsp fresh lime or lemon juice

water to thin

1/2 cup apple butter

Directions:

Mix together all ingredients. Taste to adjust for seasonings. 

Banana Bhajias

(Chickpea fritters with bananas)

Ingredients:

1-2 firm bananas, sliced into wide coins

1/4 tsp turmeric

water to make pasty

1/2 cup chickpea flour (preferably black chickpea flour because it is finer)

1/2 - 1 cup wheat germ, fine ground

water to make it pasty

1-2 tbsp yogurt

oil, such as peanut oil, enough to fry. 

Directions:

Mix everything together and add enough water to make it pasty. Heat up oil in a fryer. Drop the banana coins into the batter and carefully drop them into the hot oil; fry until golden brown. Remove with a slotted spoon to a glass dish lined with paper towels. 

Yellow split pea and calabash squash curry

Split yellow peas.

Calabash squash, a type of young bottle gourd.

Onions, ginger, and garlic sauteing along with fenugreek, udad dhal, and mustard seeds. 

Prepping the calabash squash.

A thicker consistency before adding the split yellow peas.

Thin the dish with enough water to let everything fill out.

Squash chunks get added.

June 14, 2012 update: Laura, of the ever-spectacular Hip Pressure Cooking, was kind enough to share my (mom's) recipe in her Reader Recipes. I've been a fan of pressure cooking for a long time, and her cooker reviews and lessons can be transformational to anyone that cooks. Her approach is to bring this method of cooking to about any cuisine, and after scanning her pics, she pretty much nails them. My personal favorites (those I have bookmarked until I get my own pressure cooker) of Laura's are: tamales, eggs, crema Catalana, and artichokes.

If you're new to pressure cooking, but are intrigued and curious, check out the July 2012 Pressure Cooker Challenge. Join a community of support, build up skills, and share your recipes and techniques.

Mom's dudhi channa shak or yellow split pea and squash curry. One of a dozen recipes I have carefully gleaned on my trip home. 

In getting the Gujarati term for this squash/gourd correct, I did a few web searches, and asked each parent to spell it before settling on a spelling. Dudhi. Doothi. Doodhi. In Hindi, lauki.  Calabash squash is a type of bottle gourd which is used when it's young and green. If you can find it (usually at an Asian or south Asian market) peel the skin off and remove the seeds. It's mild, and it holds its shape well in curries or soups which are simmered. However, don't let it scare you off - yellow summer squash or zucchini squash can be used instead of the calabash squash.

Although the recipe ingredient list looks long you can omit many of the spices you don't have, or add spices such as increasing the heat with extra jalapenos or red chili powder. First read the recipe all the way through. Soak the lentils first, then prep the ingredients. This soaking time will help reduce the total cooking time of the lentils. This dish can be cooked in a pressure cooker which can cut cooking time in half, or can be cooked in a pot on the stove. A pressure cooker is high on my wish list of solid kitchen tools. 

The cooking times and directions have been written for stove-top and pressure cooker cooking methods. Serve the finished dish alongside some buttered hot pita bread, or over rice. Since it's close to Thanksgiving, it would make an excellent vegetarian/vegan main course, or perhaps even a one-pot meal for the weekend. With days of steady rain projected for the Pacific Northwest weather, this dish really hits the spot. 

Yellow split pea and calabash squash curry

(Dudhi channa ni shak)

Yield: 4 servings

Ingredients:

1 cup yellow split peas; soaked in water in a bowl, set aside.

1 tbsp peanut oil

1/4 tsp udad dhal, optional

1/4 tsp fenugreek seeds, optional

1/2 tsp mustard seeds, optional

pinch asafoetida, or hing, optional

1 clove garlic, chopped

1 tbsp ginger, chopped fine

1/2 cup onion, chopped fine

water as needed

2 cups calabash squash, peeled and cut into 1" chunks. Remove the seeds (ok to substitute unpeeled yellow summer squash or zucchini squash)

1/3 cup tomato chunks, thinned with about 2 tbsp of water

1/2 tsp turmeric

1 tsp salt

1 tsp cumin, ground

1 tsp coriander, ground

1/2 cup chopped cilantro, divided, safe half for garnish

1-2 tsps garam masala, to add just before serving

red chili flakes to be passed when served

Directions for stove-top method:

Approx. cooking time: 40 minutes

1. Wash the yellow split peas well. Place them in a medium size bowl and cover them with water.

2. Add the oil to a medium-sized pot, and heat up over medium-high heat. Once the oil is hot, add in the udad dhal, fenugreek and mustard seeds. When the mustard seeds begin to pop (about 1 minute) add in the asafoetida powder. Stir everything together and then add the onions, garlic, and ginger. Continue to saute, turning the heat down to medium. If omitting the optional ingredients, add the onions, garlic, and ginger to the oil and saute until golden. 

3. Add the yellow split peas (along with the water they are soaking in) to the pot along with 1-2 cups of water. Add the tomato chunks thinned with a bit of water, turmeric, salt, cumin and coriander. 

4. Add the calabash squash chunks (see note below about subbing squashes), and half of the chopped cilantro. Stir everything together and bring to a simmer over medium heat. Let cook 30-35 minutes. Stir it often, and check to see how the lentils and squash are cooking. The dish is done when the lentils are cooked, the squash is easily pierced with a fork, and the dish can be served over rice without being too soupy.  

5. Stir in garam masala and the chopped cilantro and serve. 

(Note: if subbing in summer squash or zucchini, let the lentils cook for 30-35 minutes before adding the squash in. The curry can be cooked an additional 10 minutes. This will prevent the squash from over cooking and falling apart. 

Directions for a pressure cooker:

Approx. cooking time: 25 minutes

Follow steps 1-4 in the directions above, but only add 1 cup of water. Because the pressure cooker cooks everything super fast the extra water is not necessary to accommodate the water that boils off on the stove top. Once you bring the curry to a nice simmer as in step 4, set the pressure cooker to 3 whistles on medium-high heat. 

If using summer squash or yellow squash, increase the soaking time of the lentils to 1 hour, and cook the mixture to a max of 2 whistles. It may take some adjustment, but it will prevent the squash from turning into a soggy mess, and should cook the lentils. Finish the dish by stirring in garam masala and chopped cilantro. 

Channa Masala

I love the smaller denser heartier black chickpeas or kala channa, but if you can't find them, regular chickpeas or garbanzo beans are fine. The term chickpeas and garbanzo beans can be used interchangeably, while black chickpeas are actually much smaller and darker. 

Since Indian foods tend to have longer ingredient lists with some hard to find spices (and who wants to buy a spice you'll use once?) try this: omit the things you don't have, and add the ones you do. Harder to find ingredients are marked as optional. This dish freezes well. Channa masala is usually served with rice or chappati (or naan), some yogurt, and salad. Try serving it on top of couscous. Couscous cooks in 5 minutes, and is a timesaver.

Channa Masala or Black Chickpeas Curry

Yield: 4 servings

Ingredients:

1 tsp olive oil

1/2 tsp cumin seeds (optional)

1/2 tsp udad dhal, (optional)

pinch asafoetida (hing), (optional)

1/2 cup onions, diced

1 clove garlic, minced

1 tsp ginger, minced fine

1 small jalapeno, seeded, deveined and minced (optional)

1 tsp turmeric

1 tsp cumin powder

1 tsp paprika

2, 14 oz cans chickpeas/garbanzo beans or 1 and ½ cups black chickpeas or regular chickpeas prepared by soaking and cooking.

1/2 cup canned diced tomatoes (or 1-2 chopped tomatoes)

1 tsp fenugreek powder, if using seeds, toasted and ground (optional)

1/2 cup water

1 tsp garam masala (optional)

cilantro and green onions, optional for garnish

salt to taste

Directions:

1. Heat up oil in a large soup stockpot. Once hot add in cumin seeds, udad dhal, and hing. Fry until fragrant.
2. Add in onions, garlic, ginger, and jalapeno. Stir-fry.
3. Add in turmeric, cumin powder, and paprika. Stir everything together. 
4. Stir in chickpeas, tomatoes, fenugreek powder, and water. Add more water if too thick. Stir everything together. 
5. Partially cover and bring to a simmer. Cook 20 minutes.
6. Stir in garam masala, taste to adjust for salt, and top with cilantro and green onions.

Potatoes with Turmeric and Mustard Seeds

I know that after you saw the bittermelon post you couldn't wait for these potatoes! They are a favorite and can really be served with anything. Super simple to prepare, these are always a hit. If you want them spicier top them with chopped jalapeno and cilantro. Sometimes, shredded coconut is also good. Once again, since Indian foods tend to have crazy long ingredient lists, just omit what you don't have (I have listed these as optional).

Potatoes with Turmeric and Mustard Seeds

(Bataka ni Shak)

Serves: 4

2 cups diced new potatoes (peeled; you may want 6-8 potatoes); baking potatoes, such as russets, will fall apart.

1 tbsp peanut oil, or olive oil

1 tsp mustard seeds

½ tsp cumin seeds (optional)

pinch asafoetida powder or hing (optional)

¾ tsp turmeric powder

salt to taste (probably ½ tsp)

½ cup water

cilantro to garnish

Directions:

1. Heat up the peanut oil or olive oil in a medium sauce pan over medium-high heat.
2. Once hot, add in mustard seeds, cumin seeds, and asafoetida powder (you'll be making a vaghar). Once mustard seeds start to pop add in potatoes. Stir everything together.
3. Add in turmeric and salt, and stir together. Add in water, and stir.
4. Cover the pan slightly, and cook for 20 minutes. You might need to add in more water. Just keep an eye on it – you don't want the potatoes to stick to the bottom of the pan. Taste for salt. If potatoes pierce easily with a fork, they are cooked. Top with cilantro and serve immediately.  

Alternative: the potatoes can be peeled, cut up and cooked in microwave safe dish along with about 3/4 cup water. You can do the vaghar with the mustard seeds then add cooked potatoes and finish with turmeric and salt. 

Gujarati Bittermelon or karela ni shak

Bittermelons, also called karela

Cut in half, then remove the seeds

bittermelons waiting to be stir-fried

Karela with garlic, ginger, onions, and mustard seeds.

Served with some black chickpeas and couscous, and potatoes 

When was the last time you tried a totally new food? I recently retried eating bittermelon, or in Gujarati, karela (kha-reh-la). Bittermelons are a type of really bitter squash with a spicy, slightly pungent taste, that works to clear the palette. I think bittermelons taste very good with lentils and dhal. 

Up for a bitter treat? 

Growing up, bitter flavors were loved by my parents (fenugreek leaves called methi, bittermelon, unripe mangoes, pani-puri pani, vhal – a type of broad bean similar to limas, and even cilantro). Bittermelon is not exactly kid-friendly food. As kids, we'd explain how awful the bitter taste was, and how nothing could mask (we'd dip our veggies in ketchup, Cool Whip, drown it in yogurt, dhal, whatever) that awful mouth puckering bitter flavor. My parents, having a strict no food-waste policy, would force us to finish our plates. Begrudgingly, we'd finish the food, complaining all the while, and taking dollops of Cool Whip out (somehow this was allowed). All those years of forcing us to clean our plates did not create a terrible relationship with the foods we grew up eating, my siblings and I love food (sweet, sour, bitter and salty!) Now we force those foods on our friends and families.

Today, bitter foods do not bother me. I love methi theplas (a type of tortilla made with fenugreek leaves – and btw, mom, if you're reading this I need that recipe), and I have tried lambic guezes and other wild ales which are both sour and bitter. So why not try bittermelon again? Most Asian or South Asian stores carry them. Look for warty green spiky cucumber-like squash with no obvious bruising or wilting. Asians and South Asians LOVE bittermelon. This is a simple way to prepare them, and is my mom's way of prepping them. I served this with some black chickpeas, potatoes, and couscous.

Indians believe that bittermelon, and many bitter fruits and vegetables, helps to reduce or improve the symptoms of type 2 diabetes - and that their consumption can also work to prevent type 2 diabetes. They also believe that bitter foods help thin the blood, which results in less cardiovascular diseases. 

Gujarati-style Bittermelon

(Karela ni shak)

Serves: 4

Ingredients:

2 small-medium bittermelons (4-6” long)

1 tsp olive oil

1 clove garlic, chopped

1 tsp, ginger, chopped fine

½ tsp mustard seeds

pinch of asafoetida or hing

½ cup onion, diced

½ cup water

1-2 tomatoes, diced (helps to cut down on bitterness)

salt to taste

½ tsp turmeric

½ tsp cumin

cilantro to garnish

Directions:

1. Wash and cut the bittermelons in half. Cut the halves lengthwise and remove the seeds. You can also cut it into 1/2” segments and remove the seeds and white pith.
2. Make a vaghar. A vaghar is when you heat up oil and add seeds and some spices to release their flavors. Vaghars are the lifeline of Guju cooking. Heat up the olive oil over medium heat. Add in mustard seeds and hing. When the mustard seeds begin to pop, add in ginger, garlic, and onions. Stir and cook.
3. Add in bittermelon and stir fry for about 10 minutes. Add in water and add in salt, turmeric, and tomatoes. Continue cooking another 10 minutes.
4. Add in cumin powder, stir to combine and garnish with cilantro. Serve.   

Sakkarpara

Sakkarpara are fried spicy wheat crisps that are made out of wheat flour and cream of wheat, or semolina flour. These are like spicy chips or crackers. My mom used to make these, and now does so when we visit home, or she travels to see us.  Being away from my parents, I have decided to try my hand at some of those traditional Guju foods my mom made. I imagine that her recipes had to change once she emigrated to the US, similar to how I have had to adapt many recipes because I cannot find the ingredients, or they are unavailable. I was unable to find cream of wheat or semolina flour, so I used a fine ground couscous.

Above: all-purpose flour, whole-wheat flour, and fine semolina

Above: Mom's recipe

Sakkarpara are usually served both savory and sweet. They are usually consumed for breakfast or during tea time.  They travel and store well in airtight containers. I prepared my mom’s recipe in two batches, adjusting the couscous and the wheat flour. I have included her original recipe below, with my adjustments in parentheses besides each item.  I found that they used a lot less oil and cooked quickly while being fried at 300 F. They store well, if you can manage not eating all of them in a few days.

Above: cumin seeds, turmeric, red chili powder

The sakkarpara are ready to fry as soon as the dough has been made and rolled out. If you are not going to fry these immediately, store the dough in a small bowl. To make the rolling easier, split the dough ball into two pieces. Have ample all-purpose flour ready to coat your work surface so the dough will not stick. I used almost 1/2 cup in rolling these out. The chips can be dusted with flour to prevent them from sticking (the extra flour will really tax the frying oil, but you can strain the oil through a tea sieve once its cooled off). The addition of cooked couscous allow these to puff up and gives you a soft wet dough.

Above: the sakkarpara dough ready to be rolled out. This one is a bit on the drier side, you want it moister than this. 

Above: dough is rolled and cut up.

Above: ready to make some?

Gujarati Sakkarpara

Yield: 50-60 chips

1 cup wheat flour or mixture of all-purpose and whole-wheat flour

1 cup cream of wheat, or 1/2 cup of dried couscous prepared with 1 cup boiling water. This will yield about 1 and 1/2 cups cooked couscous.

½ tsp turmeric, use ¼ tsp if using fresh turmeric

½ tsp red chili powder

½ tsp whole cumin seeds

½  tsp salt

1 tbsp brown sugar

¼ tsp citric powder (I omitted, because I couldn’t find it)

1 tbsp vegetable oil

1/2 cup water, or more as needed

½ cup flour, set aside
2 cups peanut oil

Directions:

1. Combine the flour and cream of wheat (or cooked couscous if using) in a large mixing bowl. Next, add in turmeric, red chili powder, salt, cumin seeds, brown sugar and citric acid (if using) and stir well.
2. Stir in vegetable oil and mix well.
3. Add in the water in ¼ cup increments, mixing the dough together. You want to make a soft dough, and the cream of wheat will soak up the water (the cooked couscous will make the dough wetter, so you might need more flour).  If the dough is too dry, add in water 1 tsp at a time until you get it to be the right consistency. Form a ball.
4. Once ready to roll the dough, split the dough into two even balls.
5. Sprinkle a clean work surface with the reserved flour, and push down the dough (dusted in flour) into a 3-4 inch disc. Roll out the dough, rotating the dough every few rolls, so you can get a circle. Flip it over frequently to make sure it is not sticking. Use more flour as needed. If you get another shape, just work with it, it doesn’t matter. Roll out until ⅛ inch thick.
6. With a small paring knife, cut strips along the length of the dough, and then cut strips along the width, so you get squares or diamonds. You can flour these lightly, so they do not stick.
7. Heat up the 2 cups of peanut oil in a wide oil-safe pot over medium-high heat.  The oil is ready when it is between 275 and 300 F.  You may need to turn the heat down to medium once it comes to temperature.  If you don’t have a thermometer, the oil is ready when it bubbles rapidly after placing the sakkarpara chips in the hot oil.
8. When ready, add in 5-7 chips at a time and cook for 3-4 minutes. Be careful not to crowd the pan because it will extend the cooking time. The sakkarpara are done once they are golden-brown. Remove the sakkarpara with a slotted spoon and set on a dish lined with paper towels.

Serve when cool enough to handle, although we would crowd around my mom and eat them as soon as they were warm enough. These are very good and simple to make.


Note: This recipe was tested again with cooked couscous instead of dried couscous and the changes made a much easier dough and sakkarpara. The changes have been reflected in the recipe above.

Bhrelu shak (stuffed Gujarati vegetables)

Bhrelu shak is a dish of stuffed Gujarati vegetables. These are delicious roasted in a cast iron pan to mimic a hot tava, or they can also be prepared in a microwave or oven. I will provide all cooking options below. This dish is known to be oily, but this recipe uses less oil. Stuffing vegetables should be small potatoes, baby eggplants, and baby squashes if available. Avoid cruciferous vegetables like cabbage, cauliflower or broccoli.

Ingredients for stuffing:

1 cup gram flour

1/4 cup ground coriander

1/4 cup cumin

1 T garam masala

2 large garlic cloves, crushed

2 T ginger, chopped fine

1 chili, seeded and deveined, and chopped

1/2 cup cilantro leaves, washed and chopped

1 tsp salt

2 tsp brown sugar

1/2 tsp citric acid (lemon juice will make it mushy) you can omit if you don't have.

2 T vegetable oil plus extra for roasting

Directions to prepare stuffing:

1. Combine all of the stuffing ingredients in a small bowl and set aside. Mix together well. Adjust seasoning if needed.
2. Gram flour can be available at South Asian grocery stores, or substitute garbanzo bean flour (chickpea flour) from a health foods store.

Ingredients for vegetables:

1 cup red new potatoes, scrubbed and scored

8-10 baby eggplants, washed and scored

5-6 baby squashes or 1-2 large squashes

1 sweet potato

Directions:

1. For the baby or small vegetables, score them along one side, and score along the opposite side, so you can stuff the insides with the gram flour mixture.
2. If using regular sized vegetables, just cut them and coat them with the mixture.

Directions for cooking:

Cast iron or tava method:

1. Pour about 1-2 T of vegetable oil in a cast iron pan, and heat over medium heat.
2. Place the stuffed vegetables in a single layer and cook 2-3 minutes per side, until the vegetables are cooked and golden.
3. As they are cooking, add 1-2 tsp of water to the pan so the vegetables don't dry out. You can also add in a little oil as well. It is important to cook the vegetables in a single layer, so they cook evenly.
4. Continue rotating the vegetables to ensure that they get roasted and cooked. This method should take between 25-30 minutes.

Microwave method:

1. Place vegetables in a shallow microwave oven safe dish that has 1-2 T of oil and about 1/2 cup water placed in the bottom of the pan. Place the cover on the dish.
2. Microwave on regular power setting for 2-3 minutes and rotate the vegetables after each cooking cycle.
3. Cook this way for 20 minutes, or until the vegetables are cooked thoroughly.

Method for oven:

1. Heat oven to 375 F.
2. Coat baking or roasting pan with liberal amounts of oil (1-2 T) and arrange vegetables in a single layer.
3. Cover the pan with foil to help roasting, and check the vegetables often, about 5-10 minutes. Rotate the vegetables for even cooking and continue to sprinkle oil and water to the cooking dish to help add moisture during the cooking process.
4. Cooking time will be about 35 minutes.

Pav Bhaji

I'm going to tell you about the best dish ever. But first, some reflection.




This dish, pav bhaji, takes me back to the day...
Growing up our family ate Gujarati food everyday. Of course Indian food wasn't cool back then, with all of our hand-eating and what not. We ate roti, that I had to constantly explain was like a tortilla, but not; then we had mixed vegetable dishes (shak-bhaji), rice (bath), and dhal (a rotating variety of about 3 kinds, tuver, mung, and channa), then we'd eat yogurt, which my sister and brother would substitute with Cool Whip (haha shak-bhaji with Cool Whip) oh a Seestah classic. We'd have a small salad consisting of radish, carrots, cucumbers and lime juice with cumin and red chili, then pickled mangoes, and sometimes pickled turmeric root that would stain your hands and teeth. And yeah we ate all of this with our hands. It was an embarrassing time to be the only brown kids in your neighborhood (and town). At every chance, my best friend neighborino Christie and I would sneak and trade dinners at least 3 nights a week. I hated the atrocious food my mom would force us to eat, and Christie loved it. While she could eat shak bhaji and roti, I would get her lovely turkey lasagna. She got chutney cucumber sandwiches, I got 3-bean pasta salad, she'd get kitchari, I'd get spaghetti. You'd have to get there early because it was sure to run out (with her 6 brothers and sisters). Oh Christie, you remember those days. Melissa, you too. At least 1 or 2 days out of the week, we'd have leftovers, and we kids would be forced to eat it. Oh. THE ATROCITIES! That was mom, cooking every meal, then re-serving them later in the week.

Then when I was 12, I spent an entire summer in India, eating only Indian foods (we tried pizza once, but the pizza had ketchup for sauce, and shredded Amul cheese on top). I didn't have an epiphany, I just got to experience why my parents loved it so much. Being there, every meal was cooked fresh, and came with 5-6 different dishes. And instead of complaining about the food, my cousins, aunts, uncles and grandparents just ate it. No big deal. It was like the best damn Indian buffet you had every gone to. I think this (and later living in Houston for 8 years) set me straight.

My parents now live 3000 miles away from me, and I don't ever get to eat their yummus food, but I do make sure and call to see what meals their eating and cooking and mostly to get mom to tell me how to make this or that. This last time she was making Pav Bhaji, I had to make it, and then write about it. It's really simple, and everything comes together, and the best part is you can host a lot of hungry people with this dish.

Getting her (or really any Indian auntie) to tell me how to prepare something goes somewhat like this: :

Neeli: Mom so how do I make the pav bhaji?
Mom: beta, it is so simple, just put cauliflower and few potatoes in cooker and set for only 1 whistle. Then save that water, you can use it to thicken it later. You've never made? I packed you the pav bhaji spice, it is so simple.
Neeli: OK, but my cooker is broken.
Mom: Oh. boil it!
Neeli: OK, then what?
Mom: Just put in mixed vegetable bag with some tomatoes and just 1-2 spoonfuls of pav bhaji and you can add whatever other spices by smelling and tasting it. Make sure you use enough potatoes.
Neeli: how important are the potatoes?
Mom: Very! you must have potatoes in this dish. So how many you have? Oh and remember to put masalu (this is code for the holy trinity, chili, ginger, garlic). You can add onion too.


They'll never tell you all the spices or all the steps. Pretty much every dish she has every told me goes a lot like that. Getting food to taste right means tasting it, looking at it, and smelling it. I've never gotten exact measurements, but when she explains it this way, something in me gets it, and the dishes that come out when I think of her, would amaze her. I hope you'll try this, and let me know how it turns out

Pav Bhaji or Indian-style veggie burgers

Ingredients:
2 potatoes, peeled and cubed (russets or baking potatoes are best because of their fancy starch content)
1 large head cauliflower, cut into big chunks
1 or 2 small bell peppers, diced fine
jalapeno, seeds and veins removed, chopped
garlic, smashed
ginger, grated or minced fine
tomatoes (1 can, diced)
carrot, diced fine
1-2 T pav bhaji masala mix
1-2 t salt
1/2 t turmeric
1 T cumin
2 limes or lemons. Squeeze one of them, and slice the other in wedges for garnish
2 medium sized onions, chopped fine. Set aside 1 cup for garnish
2-3 T butter (more or less)
water
1/2 cup chopped cilantro
good quality hearty hamburger buns, or some hearty crusty bread
butter for the bread

(Note: if you don't have bell peppers or carrots, just toss in a frozen bag of peas and carrots or mixed vegetables. You can buy the Pav Bhaji masala mix at a South Asian grocery store, just read the label to make sure it has no added salt)

Directions:

1. Option 1: put potatoes and cauliflower in a pressure cooker and set for 1 whistle.
   
2. Option 2: Heat a large stockpot with water, and boil potatoes and cauliflower together until soft enough to mash. Reserve the water from either method above. Mash when still warm - watch out for spurts, they'll burn.
3. In another stockpot, melt the butter, and add onions, garlic, ginger, and jalapeno. Saute about 5 minutes. Next add in carrots and tomatoes. Add pav bhaji mix through cumin. Taste and adjust seasonings if you need more salt, or pav bhaji mix (if you want it spicier) It may taste bland at this point.
4. Add in mashed potato and cauliflower mixture, lime or lemon juice, and more water if the mixture is too dry. Bring to a simmer, continue cooking 10-15 minutes
5. Meanwhile, butter the bread rolls and assemble garnishes in bowls or on a platter. Bake the rolls until crispy and soft.
6. Taste and adjust seasonings if necessary. You may want to stir in a little bit more butter, some lime juice, or salt. Garnish with the chopped cilantro and serve in bowls along with the bread, onions and lime.
7. They are best open-faced and topped with onions and squeeze of lime.
   

Kala Channa (Black Chickpeas)

I just love black chickpeas. I hate to admit this, but I have some family in India that has a cook, and she makes the best damn food ever. This is a lot like my late grandmother's kala channa recipe, as to why the cook made it. It was probably one of my favorite dishes that I tried while visiting. This attempt is to recreate what I tried there. I hope you will love. In addition, I have used stock Indian spice powder mixtures such as garam masala and channa masala. I choose salt-free varieties, and these can be an easy segway into cooking more Indian foods. Store them in an airtight container, either in the fridge or a dark cabinet. Spices can last 6 months - 1 year.

Soak the black chickpeas for at least 6 hours. When ready to use, drain and rinse at least 2 times. You can order online or buy from a South Asian store. They will be called kala channa/chana. You can also ask for black chickpeas. Another alternative is to purchase them online.

Cooking this is relatively simple. Plan ahead by soaking the chickpeas. Either first thing in the morning, or overnight if you plan to cook in the morning. Give it 6-8 hours to soak. Cooking time is about 1 hour. I listed all recipe ingredients in order that you will use them. Get a large 3-4 quart-sized pan, and heat a small amount of oil in it. Peanut, canola or vegetable oil is what you want to use. Olive oil has a low smoke point and is not appropriate for vaghar. When the oil is hot do a vaghar (described below). Once you add the onions and peppers, you can add the chickpeas, then spices, then water, tomatoes, adjust seasoning and bring to a boil. Once you bring to a boil, reduce heat, cover slightly and simmer. Add a potato to create a gravy-ish broth. Once done, garnish with cilantro.

Vaghar means to heat a small amount of oil or ghee in a wok-like pan or stirfry. Once the oil is hot, you add seeds and aromatics and once fragrant, jalapenos, garlic and onions. This cooks and releases the aromas from the spices and infuses the oil with a particular scent.

Recipe for Kala Channa
Serves 4-6

For Vaghar:
1 T canola or peanut oil
2 T whole basil leaves (I used red opal, omit if you don't have, or use curry leaves)
1/8 tsp asafoetida or hing
1/4 tsp urad dhal
1/4 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp mustard seeds

1 jalapeno, seeded and chopped
4 garlic cloves, chopped
1 onion, chopped
1 small bell pepper chopped
1 tsp cumin, ground
1 tsp channa masala powder
1 tsp garam masala powder
1 tsp salt (or more to taste)
1 cup black chickpeas, drained and rinsed (*see note below)
1 quart or liter water
1 large tomato, chopped
1 tsp hot sauce
1 lemon (juice of one lemon)
1 medium baking potato, peeled and quartered
1/4 cup cilantro, chopped
optional 1/4 cup or more heavy cream, for a creamier gravy

Serve over rice, or with hot paratha and some yogurt.

Directions:
1. Heat oil in a 4-quart sized pan, add basil through mustard seeds.
2. Once mustard seeds pop, add in the jalapeno through bell pepper.
3. Continue cooking, about 3-4 minutes.
4. Add in rinsed chickpeas.
5. Add in cumin through salt.
6. Add water and adjust seasonings if needed
7. Add in tomato, hot sauce, lemon juice. Bring to a boil.
8. Reduce heat, simmer, lightly cover, add in potato and cook 45 minutes-1 hour. Checking often.
The potato will begin to fall apart and thicken the gravy. You can speed this process up by mashing some of the garbanzo beans and potato when the dish is about done. If using heavy cream add in when adding cilantro garnish. Stir and serve piping hot.

*You could easily use regular chickpeas with very delicious results!