Dine With Gitanjali - Page 21 of 24 - Recipes straight from the heart

Appetizers

Hara Matar ka Patti Samosa (Green Peas stuffed Samosas)

In spite of the huge cultural diversity across the vastness of India …the Samosa remains its quintessential savoury snack made in myriads of ways as one travels from North to South or East to West.

Incidentally, Masala Chai (Tea) and Samosa are almost synonymous with each other when you traverse through the rural or urban parts of India … may it be a road trip, trains or flights for the jet setters, this delicious combo can seldom evade you.

It was one of those mornings when I visited the local Mandi which never fails to surprise me… and this one was also no different… I had hardly set foot in there when I saw these gorgeous tender sweet peas also known as “Petite Pois”, which was quite a delight especially because winter is practically over. My heart instantly knew that I had to make Samosas filled with these tiny jewels… a real treat for my son who simply adores them.

Is it cumbersome to make these Samosas? Not at all… especially if you use ready dough sheets for making them… something I most often rely upon and so always have them handy in my kitchen….not only does it save time but also turns out a whole lot crispier…I always fry my Samosas… however for a healthier option you can also bake or air-fry them.

Please do try and make these simply irresistible Samosas before it becomes rare to get a fresh supply of the tender sweet peas or tiny jewels as I call them… Continue Reading…

April 1, 2019 By Gitanjali

Drinks

Thandai Milk Recipe

Holi hai !!! (It’s Holi)…the entire country reverberates with this chant, there's palpable energy all around and the air fills with jubilation proclaiming the arrival of our favorite festival of colours!

Thandai is largely symbolic with Indian festivals and most popularly associated with Holi…which also marks the onset of Indian summers. This traditional drink is an enigmatic concoction of dry fruits such as almonds, seeds, exotic spices dominated by the ethereal saffron and finally the main ingredient i.e. milk…imparting great flavour and intrinsic cooling qualities giving much solace against the rising temperatures.

Those looking for doses of intoxication during this time usually veer away from the usual spirits and go ahead boldly spiking their Thandai with “Bhaang”(Cannabis). However, my recipe, which is free from such mental transformers, is the one I always make at home.

A sweet nostalgia stirs up in my heart at the thought of this drink which transports me to my childhood days… those when my grandma flavoured our daily dose of milk with Thandai in place of the usual Bournvita, Horlicks or Complan.

Friends hope this Thandai recipe adds more delight to your splendor of colours and maybe tickles that nostalgia also. Enjoy the Thandai masala for its diversity by refrigerating it and using it to flavour sandesh, cheesecakes and panacottas too.

Wishing you all a colourful and joyous Holi!

March 20, 2019 By Gitanjali

Appetizers

Kalmi Vadas

Tracing its roots back to Rajasthan, the Kalmi Vada is yet, another one of their unique savoury snack options. Essentially made with Chana Dal, it’s a magnificent melange of spices easily available at most homes.

Popularly enjoyed with coriander chutney during tea time it also doubles up as a great cocktail snack. To treat the eyes go ahead and shape these fritters in myriads of ways. The sheer fact that it can be deep frozen for up to a month also amplifies its convenience as a go-to snack.

It’s been prominent and relished Holi Special in my husband’s house for the last 22 years. Even though there isn’t anything that traditionally explains the marriage of this culinary delight to the festival of colours, it’s something I’ve grown to love over the years and hope to pass on the tradition to my children well !!!

Crunchy, delicious and high in protein… children and sure to love it…do try it and share your feedback…..

March 17, 2019 By Gitanjali

Desserts

Baked Yogurt Pudding with Fresh Strawberry Compote

Baked yogurt pudding with fresh strawberry compote

Simple, easy, uncomplicated, quick, visual treat, nutritious and above all deliciously sweet!!! You guessed right, all these words aptly describe this heavenly pudding modeled around the goodness of yogurt… and besides this one is also guaranteed to satisfy the sweet tooth effortlessly circumventing the pangs of guilt.

Just 3 everyday use ingredients, knowing your oven well and a few minutes are typically the main essentials to churn out this magical dish. A dessert loving family, guests who show up unexpectedly or children who are always rummaging for something sweet.. well this can be a great choice.

Often seen adorning lavish breakfast buffet spreads at many leading hotels … this mildly sweetened healthy dessert can be had plain or flavored in myriads of ways….my choice of toppings being fresh fruit compotes. Since we are receiving the last batches of strawberries which happen to be my favorite …I couldn’t resist but resort to them. This gorgeous red compote also pairs very well with ice-creams and pancakes too!!!

Friends hope you too find this recipe as simple to make as I did. For those who aren’t very fond of curd… try this and I’m sure you’ll have a change of heart !!!

March 10, 2019 By Gitanjali

Mains

Aromatic Curd Rice Wrapped in Banana leaf

Rice and curd are almost synonymous with South India so is the traditional banana leaf!

Aromatic Curd Rice is my take on this gourmet heritage.A truly uncomplicated yet delicious and aromatic preparation that is likely to satisfy people with diverse palates across all ages…

This dish …the mere thought of which never fails to stir a deep-rooted nostalgia from my childhood, was originally prepared by layering all the ingredients in a casserole and then
baking it.

The quintessential Banana leaf which is large, flexible and waterproof is often used in select types of Indian cooking. With this little background, I thought of wrapping this awesome rice
the mixture in it and steaming it rather than subjecting to the heat from an oven. To my amazement the outcome was this aesthetically appealing dish, infused with the subtle sweetness and aroma
released from the banana leaf, enhancing its already authentic gorgeous fragrance!

To be honest, the process may be a little time-consuming and delicate, but it’s indeed a worthy variation to the southern rice dish…, strongly recommended for all rice lovers… simply a must-try.

February 23, 2019 By Gitanjali

Mains

French Beans and Pine Nut Stir-fry or Chilgoza Falli ki Sabji

Greens … A mother’s delight and the millennial child’s nightmare.

Well, here’s a super green vegetable, surely to be relished across generations…

The Chilgoza Falli ki Sabji or French Beans and Pine Nut Stir-fry, is almost like the confluence of the sacred Indian rivers of Ganga and Yamuna… an enigmatic blend of ingredients, colours, flavours and nutrition. Pine nuts is a super energy booster and a great source of magnesium….it pairs beautifully with these green beans which are so full of vitamins and minerals…, and the cherry tomatoes for its diverse flavour and desired drama. Also, an interesting vegetable to add to any weight loss diet.

My first knowledge of this simple yet memorable dish is from Masala Kraft @ The Taj Mahal Hotel Mumbai… created by none other than the celebrity chef Hemant Oberoi!! ..Never could have imagined, it will be such a rage and favourite in my house today Tired making the regular Aloo-Falli (Potato Beans ki sabji), I’m sure this really easy-to-make dish is going to leave all licking their fingers…. combines very well with homemade Chapatis as well as Tandori Rotis, Nans, etc …

All mothers out there …do give this recipe a definite try and please share your feedback..

February 6, 2019 By Gitanjali

Mains/ Soups & Salads

Zucchini Zoodles

These Zucchini noodles often referred to as Zoodles are a great way to escape the evils of Carbs and gluten and yet delve into the pleasures of a delicious pasta.

My tryst with this awesome preparation was @ a really uber restaurant “Table” in Mumbai… after which I simply knew I had to master the fine art to make this delicate dish..

A pre-requisite to making these Zoodles with the right precision is a good spiralizer.I love the one I use (Gefu) which I sourced from Amazon.

The technique is also critical to ensure that these Zoodles don’t become soggy. For starters, one must remember to dry them with a kitchen towel after spiralizing. Another essential is to cook over a medium flame in an uncovered pan …and that too, just when you are ready to serve it. Going by my experience following these tips should land you with Zoodles of just right crispness and texture… which is quite a must to enjoy them in style.

So do try this absolutely carb free, super low in calories and simply yet yummy alternative to the regular pasta.

February 1, 2019 By Gitanjali

Mains

Eggs En Cocotte 4 ways

An EGGcelent way to start your day…

This one’s truly for all those Egg-O-Holics out there…Baked eggs ‘En Cocotte’ is a classic and delicious breakfast option that is too often forgotten. En Cocotte is French for ‘Ramekin’ and also the reason, this delicate dish is commonly referred to as ‘Oeufs en Cocotte’ in France.

This wholesome and nutritious meal allows you to savour the egg white and yolk to your liking with the added goodness of cream. It brings a different level convenience to the working parents, students, bachelors, etc., because you can simply refrigerate this dish in ramekins and cook in a bain-marie just a few minutes before serving…. ‘Totally hassle free cooking’ is truly an understatement for this easy to make recipe.

An opportunity to train on egg recipes at a school in London made me aware of the numerous twists and variants there are to this classic ‘Oeufs en Cocotte’. Even though originally made with just eggs and cream I have listed a few options….my favourite being the one with spinach, mushrooms and gruyere cheese… A super recipe to woo any egg aficionado…. it surely does its magic on my husband. Hope it has a similar effect on you all too!!

January 27, 2019 By Gitanjali

Drinks

Banana Almond Paleo Smoothie

Growing up I distinctly remember how a glass of milk was no less than the poster boy for health!!

Unlike today at that time the divergent benefits of Gluten Free and Lactose-Free were quite alien to most of us, and so, were magical concoctions like my Banana Almond Paleo Smoothie!
This absolutely guilt-free smoothie was introduced to me by my nutritionist friend Ritesh Bawri… A real energy booster that can be had before or after workouts by kids and young adults alike… Some can also substitute it for a meal, like my husband and me often do!!!
An awesome blend of health with just the right amount of sweetness… The dominant ingredients of this smoothie are the omnipresent banana, almond milk and peanut butter. Don’t break into a sweat if ready-to-use almond milk is not conveniently available… Simply make it at home. All you have to do is, soak almonds in water for 24-48 hours. The longer the wait, the creamier it’s texture. Thereafter drain the liquid and grind the almonds with fresh water. Thereafter, strain it through a cheesecloth. A word of caution though – this homemade recipe stays good only for a few days when refrigerated so make as much as you will consume. Ideally, a cup of almonds with 2 cups of water should do the trick. Honey or dates can be added by those with a sweeter tooth!

All the banana lovers out there.. this one’s really gonna blow your mind and give you that adrenaline rush… for those who want to avoid artificial whey protein this can be your ideal solution… so do give this recipe of mine a try and send in your feedback.

January 20, 2019 By Gitanjali

Appetizers

Hara Chana Kababs with Tomato Kasundi Relish

Winter is always so full of options when it comes to food ingredients. Hara Chana or “Choliya” as many know it is another delight this season offers. The Hara Chana kabab which predominantly consists of this beautiful fresh green gram (not the dried ones) is yet another one of my winter favourites. It’s rooted trace back to the royal cuisine of Sailana where the chefs created this magical recipe to substitute its traditional non-vegetarian avatar…Trust me they are so succulent and delicious that the thought of them can make your mouth water!!!

A twist by pairing it with my Tomato Kasundi relish gives it an awesome zing…It’s a superb main to go with soups or great when simply served as a filling appetiser too! When mildly spiced they can be a treat for foreigners as well, who wish to savour food of the Indian royalties.

The process of boiling them with curd and spices adds a distinct taste and flavour to it making them soft and juicy! For the fitness seekers…it’s great news because these kebabs are really rich in proteins. They aid in building muscle .and of course, help you watch your weight while you relish them.

To my delight, my recipe uses a Kasundi. For those wondering what it means – it’s actually an Asian or Bengali variety of mustard sauce. It’s a pungent paste of fermented mustard seeds. Those having access to it…it’s a must try… for the others please try and source it for its sheer divine flavour.

So let’s get ready to experience Indian Royalty in one of its simplest food forms…

January 15, 2019 By Gitanjali

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