Methi Gota

Serves 5 people

Ingredients

• For Methi Gota:
• 1 Cup Gram Flour (Besan)
• 1/4 Cup Semolina (Rava)
• 3/4 Cup Fenugreek Leaves (Fresh or Frozen and Thawed)
• 1/2 Cup Yogurt
• 3 Green Chili, finely chopped
• 1 inch Ginger, grated
• 1 Teaspoon Carom Seeds (Ajwain)
• 1 Teaspoon Coriander Seeds (Dhana)
• 1 Teaspoon Black Pepper, crushed
• 1/8 Teaspoon Asafoetida (Hing)
• 1 Tablespoon Sugar
• 1 Teaspoon Baking Soda
• Salt to Taste
• Oil for Deep Frying
• For Kadhi Chutney:
• 1/2 Cup Yogurt
• 1/2 Cup Water
• 2 Tablespoon Gram Flour (Besan)
• 1/2 Cup Water
• 1 Teaspoon Turmeric powder
• 1 Teaspoon Sugar
• Salt to Taste
• 1 Tablespoon Oil
• 1/2 Teaspoon Mustard Seeds (Rai)
• 1 Green Chili, diced
• 2 Curry Leaves

Methi gota is traditional and popular Gujarati snack. This fenugreek fritters are prepared using gram flour, spices, yogurt and fresh fenugreek leaves. Tastes delicious with kadhi, chutney or Indian Chai.

Method for Methi Gota:

1. In a pan dry roast semolina for 2 to 3 minutes, keep aside.
2. In a big bowl, mix gram flour, roasted semolina, fenugreek leaves, green chilies, yogurt, carom seeds, coriander seeds, black pepper, asafoetida, baking soda, sugar and salt.
3. Make batter using 1/2 cup water, add water if needed, till you get a consistency where you can drop spoonfuls into oil, not like a liquid. set aside for 15 minutes.
4. Heat oil in frying pan on high heat, when oil gets hot enough for frying, reduce flame to medium.
5. To check if the oil is ready, put one drop of batter in the oil, batter should come up right away.
6. Drop spoonfuls of dough, 5 to 6 at a time, into the frying pan. Fry until they are golden brown in color.
7. Drain on paper napkin and serve hot with kadhi or chutney.
8. Serve with kadhi, cup of tea or green chutney.

Method for Kadhi:

1. In a Bowl mix together yogurt, gram flour, turmeric powder, sugar salt and water.
2. Heat oil in a pan and add mustard seeds, wait until seeds crackle.
3. Add green chili and curry leaves, stir fry for few seconds.
4. Now add yogurt mixture, cook until thick consistency.
5. Serve with gota or fafda.

Achari Paneer Kati Roll

Serves 4 people

Ingredients

• For Achari Paneer Filling:
• 1½ Cups Paneer, cubed
• 2 Tablespoon Green Chili Pickle
• 1/2 Cup Yogurt, beaten
• 1 Teaspoon Ginger Paste
• 1 Teaspoon Red Chili Powder
• 1/2 Teaspoon Turmeric Powder
• 1/2 Teaspoon Dried Fenugreek Leaves (Kasuri Methi)
• Salt to Taste
• 1 Tablepoon Oil
• For Roti / Wrap:
• 1/2 Cup All Purpose Flour (Maida)
• 1/2 Cup Wheat Flour
• 1 Tablespoon Yogurt (Optional)
• 2 Tablespoons Oil
• Salt to Taste
• Oil for Frying
• 1/4 Cup All Purpose Flour, for rolling
• For Salad:
• 1/2 Cup Cabbage, shredded
• 2 Tablespoons Tomatoes, diced
• 1 Tablespoon Green Bell Pepper (capsicum), diced
• 1 Tablespoon Cilantro (Coriander Leaves), chopped
• 1/2 Teaspoon Red Chili Powder
• 1/2 Chat Masala
• Salt to Taste
• For Kati Roll:
• 4 Roti / Wrap
• 4 Tablespoons Green Chutney

Achari paneer kati roll is a mouth-watering and delicious vegetarian wrap, that makes a complete meal by itself. Kati rolls are made from whole wheat rotis which are filled with delicious paneer(cottage cheese) flavored with pickle and spices.

Method For Achari Paneer Filling:

1. In big bowl mix yogurt, pickle, ginger paste, red chili powder, turmeric powder, kasuri methi and salt.
2. Add the paneer to the prepared marinade and toss lightly.
3. Keep aside for 15 minutes.
4. Heat a non-stick pan on high flame, add oil.
5. Add the paneer mixture and saute for 3 to 4 minutes, stirring occasionally.
6. Turn off the heat, and divide into four equal parts, keep aside.

Method For Roti / Wrap:

1. In a big bowl mix both flours.
2. Add yogurt, oil and salt, using enough water make a semi soft dough.
3. Knead the dough very well, cover it and keep aside for 1/2 hour.
4. Knead again and divide the dough into 4 equal portions.
5. Make ball and flattened it. Take each ball dust it in dry flour from both sides.
6. Place a skillet on medium heat so it will be a little hot by the time you are ready to cook the first roti / wrap.
7. Roll into a 7 – 8 inch roti, then place it on skillet.
8. When it starts bubbling on one side, apply little oil,turn it over.
9. Apply little oil on the other side, cook until golden brown, keep it aside.

Method For Salad:

1. In a bowl mix cabbage, tomatoes, green bell pepper, cilantro.
2. Sprinkle red chili powder, chat masala and salt, toss lightly.
3. Divide into four equal parts, keep aside.

Method For Kati Roll:

1. Spread green chutney evenly on each roti / wrap.
2. Spread one portion of the achari paneer filling in the centre of each roti / wrap.
3. Spread one portion of the salad on top paneer filling and roll up tightly.
4. When you want to serve, cook the rolls on a hot tava/griddle.

Masala Idli

Serves 2 people

Ingredients

• 2 Cups Small Idli
• 1/2 Teaspoon Chana Dal
• 1 Teaspoon Urad Dal
• 1 Teaspoon Mustard Seeds
• 5 to 6 Curry Leaves
• 2 Green Chilies, chopped
• 1 Teaspoon Red Chili Powder
• A pinch of Asafoetida
• Salt to Taste
• 2 Tablespoons Oil
• 2 Tablespoons Cilantro (Coriander Leaves), chopped

A very tasty snack of left-over idlis. Masala Idli is quite easy to prepare. The idlis are tempered with mustard seeds, urad dal, curry leaves and green chilies.

Method:

1. Heat a non stick pan on medium high heat, add oil.
2. Add chana dal, urad dal and mustard seeds, wait until seeds crackle.
3. Add chopped chilies, curry leaves and asafoetida stir fry for few seconds.
4. Add idli, red chili powder and salt mix well.
5. Cook for 2 to 3 minutes or until idlies are crispy.
6. Turn off the heat and garnish with chopped cilantro.
7. Serve with coconut chutney and sambhar.

Capsicum Rings

Ingredients

• 2 Bell Pepper (Capsicum), cut into 1/2-inch thick rings
• 1 Cup All Purpose Flour (Maida)
• 1 Cup Water
• 1/2 Teaspoon Red Chili Powder
• Salt to Taste
• 1 Cup Bread Crumbs
• Oil for Deep Frying
• To Garnish:
• 1/2 Teaspoon Chat Masala

Capsicum (Bell Pepper) Rings are very simple and can be served as starter or side dish. These golden, crispy rings are really easy to make snack the whole family will love. A good alternative for Onion Rings.

Method:

1. In a bowl mix together flour, water, red chili powder and salt to make a smooth batter (make sure there are no lumps).
2. In a shallow dish place bread crumbs and line a baking tray with parchment paper or paper napkin. Set aside.
3. Dip bell pepper (Capsicum) rings into flour mixture, then into bread crumbs.
4. Coat thoroughly and well covered place on tray.
5. Repeat until all is coated, let it set for few minutes to dry slightly for about 5 minutes.
6. Heat oil in frying pan over medium high heat.
7. Place gently in the oil and fry it until its gets nice crisp golden brown on one side.
8. Turn and fry it until its gets nice crisp golden brown on the other side.
9. Drain on paper napkin, cool slightly.
10. Garnish with chat masala and serve with ketchup.

Caramel Bananas

Serves 2

Ingredients:
2 big bananas
5 tbsp sugar
5 tbsp milk
1 tbsp butter
Water
Cornflakes or muesli, crushed

Method:

• Quarter the bananas along their length and then cut into finger-length pieces.
• Melt sugar and butter on low heat with constant stirring.
• Once the sugar turns brown, add boiling milk and stir constantly until well mixed and thick. Add boiling water if needed.
• Dip the banana pieces into the syrup and roll them in the crushed cornflakes.
• Serve.

Stuffed Mushrooms

Serves 4

Ingredients:
16 button mushrooms (the bigger, the better)
2 large potatoes
10 fresh basil leaves (or ½ tsp dried)
2 tbsp bread crumbs or semolina
4 cloves garlic, minced
½" ginger, minced
1 tbsp butter
Salt

Method:

• Boil, peel and mash the potatoes.
• Chop the basil leaves finely and mix into the potatoes.
• Preheat the oven to 180°C (350°F)
• Clean the mushrooms using as little water as possible and remove their stems carefully.
• Chop the stems finely.
• Heat butter and sauté garlic and ginger on medium heat.
• Increase the heat and add the chopped mushroom stems.
• Once the stems have cooked in their own juices, take them off heat and add the mashed potatoes and salt.
• Stuff the filling into the mushrooms and top with bread crumbs. You may also add grated cheese. Do not over-fill the mushrooms, since they shrink a little while baking.
• Drizzle them with olive oil or butter and place them in the oven. Bake for 20 min and serve

Note: If you want to serve this dish as main course, prepare some white sauce, layer a baking dish with it, place the mushrooms and cover them with white sauce and grated cheese. Bake as instructed above. Serve with bread.

Moroccan-Inspired Braised Chicken

1 tsp smoked paprika
1 ½ tsp ground coriander
1 ½ tsp ground cumin
½ tsp ground cinnamon
1/8 tsp cayenne pepper or to taste
unrefined sea salt
fresh cracked black pepper

8 bone-in chicken thighs

2-3 tbsp extra light olive oil or grapeseed oil

1 onion
2 cloves garlic
1-inch piece fresh ginger root
½ cup dry white wine
2 tsp tomato paste
½ cup sulfur-free dried apricots
½ cup kalamata olives
1 cup cooked chickpeas
1 can 14-oz chopped tomatoes (400g)
½ -1 cup chicken stock
1 tbsp honey
1 bay leaf

1/4 cup cilantro leaves
1/4 cup mint leaves

To prepare the chicken thighs, combine the paprika coriander, cumin, cinnamon and cayenne in a small bowl. Then, wash and dry the chicken thighs and trim off the excess fat and skin. Place in a sheet pan and season the chicken on both sides with the spices, salt and black pepper. Let stand for 5 minutes.

To brown the chicken thighs, heat a large heavy-bottomed pan with lid. When the pan is hot, add enough oil to coat bottom of the pan. Add the chicken, skin side down and cook until the chicken is brown on both sides, about 10 minutes total.

Once all of the chicken has been browned, turn off the heat, remove the chicken from the pan and set aside. Drain some of the excess oil and reserve the untouched pan for later use.

To cook the sauce, peel and chop the onions, emince the garlic (see video below) and mince the ginger. Cut the apricots in half, pit and halve the olives. Measure and gather the white wine, tomato paste, cooked chickpeas, canned tomatoes, chicken stock, honey and bay leaf.
Using the same pan, turn on the heat to medium. Add more oil if needed, then add the onions and sweat until soft and translucent. Add the garlic and ginger and sauté for another minute. Deglaze with white wine. Once the white wine has been reduced, stir in the tomato paste and stir to combine. Then, add the apricots, olives, chickpeas, tomatoes, half of the chicken stock and honey. Stir everything together and add the bay leaf. Place the chicken on the sauce on a single layer skin side up. If you need more liquid, add more chicken stock to cover the chicken by two-thirds. Bring the dish to a simmer, cover and cook until the chicken is tender for about 30-35 minutes.

Alternatively, you can also braise the chicken in a 350 degrees Fahrenheit (175 degree Celsius) oven for about 30-40 minutes or until the chicken is fork tender.

Once the dish is ready, season to taste with salt if necessary and let the dish sit for about 10 minutes before serving.

To serve the dish, remove the cilantro and mint leaves from the stem and roughly chop. Sprinkle over the dish and serve with steamed millet, couscous, soft polenta or pasta and an antioxidant salad.

Notes: 

Gluten-Free; Dairy-Free

Sesame and Bonito Flake-Crusted Tofu

Drain the tofu onto a plate lined with paper napkin to drain the excess moisture.Tofu is also a good source of protein and great substitute for meats.  Serve this with some grated ginger and chopped green onions for extra zing.And tofu will not be the same without dipping it in a soy and vinegar mixture.
 Makes 4 servings:

1 block semi-firm tofu (about 320 grams)

1 egg
¼ cup all-purpose flour
1/4 cup sesame seeds (or 2 tbsp each white and black sesame seeds)
1 cup bonito flakes

3 tbsp light soy sauce
1 tbsp rice wine vinegar
1 green onion
1-inch piece fresh ginger root

2 tbsp rice bran oil or untoasted sesame oil

To prepare the tofu, drain the tofu from the container and rinse gently. Place the tofu into a plate lined with double layers of paper napkin to drain the excess liquid. You can also add pressure by placing a plate on top. You can do this in advance. Then cut the tofu into 3/4 to 1-inch piece, about 8 slices.

To set up for breading, first combine the bonito flakes and the sesame seeds in a shallow bowl. In another bowl, whisk the eggs until evenly blended. Then, place the flour into the third shallow bowl and set everything aside.

To prepare the dipping sauce and the condiments, first combine the soy sauce and the vinegar in a small bowl. Next, trim and chop the green onions, the peel and grate the ginger. Place them into two separate small bowls. Cover with saran wrap and set aside.

To “bread” the tofu, coat each piece with the flour and shake off any excess. Then dip into the beaten egg and then set into the sesame-bonito flakes mixture. You may need to grab the sesame seeds and sprinkle on top of the tofu as they settle at the bottom of the plate. Transfer into a baking tray.

Prepare a plate lined with paper napkin.

To cook the tofu, heat a large non-stick pan over medium-high heat and the oil. Once the oil is hot but not smoking, add the crusted tofu and lower the heat slightly. Be careful not to burn the sesame seeds and the bonito flakes. Cook the tofu for about 2 minutes on each side or until lightly golden brown.

Transfer the tofu to a paper-napkin lined plate to absorb excess oil. You can also place them on a cooling rack but the paper-napkin is better.

To serve the tofu, transfer them onto a plate and serve with the chopped onion, grated ginger and dipping sauce. Sprinkle each tofu with chopped green onions and grated ginger before dipping lightly into the sauce. Chopsticks would come in handy.

Serve them hot and enjoy.

Notes:

Gluten-Free (if brown rice flour and wheat-free tamari)

Instead of all-purpose flour, you can also use brown rice flour. Just make sure that the tofu is very dry before coating it as they will form lumps when the tofu is still wet.