Thursday, February 25, 2010

Moving Special - Leftover Chat Samosa & daal samosas

L. has the habit of leaving a small portion of something nice to eat for later. That means We were left with packets of dry snacks containing a handful of each (Moong Dal, Mini bhakarwadi, and home made poha chivda). I was making green peas samosa to use up the samosa wrappers (Did I tell you I use Goya Empanadas Wrappers, cut into half as samosa great) and some green peas. And in a moment of epiphany, these unbelievably tasty samosas were born. I boiled and mashes some green peas. Added a teaspoon of ghee and sauted them. Added salt, chat masala, Hing and tiny bit of chilli powder. Then, I added some mint chutney (which had, mint, coriander, green chillies, cumin, lime, etc). And then added a handful each of the dry snacks. Mixed everything up, filled the samosas and fried them. Chatpata samosas on a snow day. I didn't even need ketchup with these..they were so good. Next time, I make some chat samosas, I'm going to look around in our snack corner.

A few weeks ago, I also made dal samosas, as a last min appetizers for a dinner party. This was literally last min. I boiled 1 cup of moong dal with 1 cup of water in a pressure cooker for a single whistle. This kept the dal undercooked and dry. Heat some ghee, add mustard seeds, cumin seeds, Hing, and the daal. Add red chilli powder (I used paprika for color), turmeric powder, and amchoor (or chat masala) and salt. Cook for a bit, cool and fill up and fry the samosas. Absolutely yummy.

Tuesday, February 23, 2010

Pancake - Two ways

L. Loves Pancakes. Here are two recipes that work for my reference. One is with buttermilk (works fantastic, but has a lot more butter) and the other one is with regular milk. Both are are from Food Network.

Buttermilk pancakes:


* 1 1/4 cups all-purpose flour
* 1 1/4 cups well-shaken buttermilk
* 1/2 cup melted unsalted butter plus 2 tablespoons for cooking
* 2 large eggs
* 2 tablespoons granulated sugar
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* Blueberry Maple Syrup, recipe follows


In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)

Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will "dance" around before evaporating.

Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with Blueberry Maple Syrup.

Regular Pancakes:


* 1 1/2 cups all-purpose flour
* 3 tablespoons sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground nutmeg
* 2 large eggs, at room temperature
* 1 1/4 cups milk, at room temperature
* 1/2 teaspoon pure vanilla extract
* 3 tablespoons unsalted butter, plus more as needed


In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

In another bowl, beat the eggs and then whisk in the milk and vanilla.

Melt the butter in a large cast iron skillet or griddle over medium heat.

Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.

I think I might have found the perfect one. A bit of extra effort, but they were really good:


  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups whole milk
  • 4 large eggs, separated
  • 2 tablespoons (1/4 stick) or more unsalted butter, melted
  • 2 tablespoons sugar
  • Additional melted butter
  • Pure maple syrup


Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth.
Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup.

Monday, February 22, 2010

3-4-5 KopraPak (Coconut Burfee)

It's time to move again..and to clean up the freezer. I had quite a bit of frozen coconut to use up, and so I decided to make Koprapak. I usually make it with condensed milk, but this time I needed a dry version that will travel and stay well. So, I asked mom for her came out well, except at one point it stuck on the bottom, giving it slight color (mom's is nice and white)..and it was a tad too sweet..and I first thought it was because my tolerance for sweetness in Indian sweets has gone down..but then I kept thinking about it, and then realized...the sugar in the US is finer, hence if we measure it by volume, you get more of it. Next time, I will reduce the sugar slightly...too bad it messes up the nice 3-4-5 measurement!

It's really simple - 3 parts milk, 4 parts sugar and 5 parts coconut. Mix together (leave aside half part sugar) and heat slowly till it leaves the sides of the pan and most of the liquid evaporates. Add cardamom and saffron. Add the remaining half part sugar right at the end and stir vigorously (If using Indian sugar, grind it..US sugar works fine as is). This helps the re-crystallization process. Now transfer to a greased plate. Cool, and make pieces. this recipe actually gives a nice, dry pieces (Chosla as we call in Gujarati). Enjoy!!