Wednesday, March 26, 2014

Ghugra / Savory Green Peas Pie

Adapted from

Flour - 2 cups
Oil - 1 tbsp.
Salt - 2 pinches
Water - 1 cup

Frozen Green Peas / Shelled Fresh Green Peas - 3 cups
Oil - 1 tbsp.
Cumin Seeds / Jeera - 1/2 tsp
Green Chili - 4, finely chopped
Asafoetida / Hing - 1/2 tsp
Ginger - 1 inch, grated
Roasted Cumin Powder - 1 tsp
Red chili Powder - 1/2 tsp
Raw Sugar / Jaggery - 1/2 tsp
Raw mango Powder / Aamchur - 1 tsp
Grated fresh coconut - 2 tbsp. (only use fresh coconut)
Cilantro - a handful (optional)

Peanut Oil for deep frying

Makes around 25 small pies

Mix flour, salt and oil together well till the flour becomes crumbly. Add water little by little to make a stiff dough. Cover and keep aside.

Heat a large pan and add the oil. Add cumin seeds and once they begin to sizzle, add chopped green chilies, asafetida, ginger. Saute for a few seconds and then add the green peas.

Mix well and cook on medium heat for 10 to 15 minutes, stirring occasionally. Then add roasted cumin powder, red chili powder, salt, raw sugar, aamchur, coconut, cilantro. Mix well and cook till the mixture comes together. Remove from heat and using a fork, mash the green peas to crush them gently.

Heat oil in a wok / kadai for deep frying.

Take small walnut sized balls of the dough, roll into circle, stuff 1 tsp of green peas filling on one half of the ball, fold the other half and pinch the edges together to seal the pie.

Deep fry on low heat till they are light brown on both sides (if you want crispy pies, they have to be fried on low heat). Drain on kitchen towel and serve immediately with tamarind chutney.




Friday, March 7, 2014

Homemade Biryani Masala

Bay leaf - 2, tear into small pieces
Fennel seeds - 2 tsp
Coriander seeds - 6 tbsp
Shahi jeera / Caraway Seeds - 3 tbsp.
Green cardamom - 12
Black Cardamom - 1
Cinnamon sticks - 10 sticks of two inches each, break into small pieces
Cloves - 1 tbsp.
Black Pepper - 1 tsp
Star anise - 4
Mace flower - 5
Nutmeg - 1/2 tsp
Dry roast the spices together on very low heat till they turn slightly crisp.
Powder them in a mixer to a fine powder. Store in an airtight glass jar.

Monday, March 3, 2014

Cashew Pancake, gluten free

Raw Cashew nuts - 1/2 cup
Water - 1/2 cup
Egg - 1
Pure Vanilla Extract - 1 tsp
Coconut Sugar / Raw Sugar - 1 tsp
Baking Powder - 1/4 tsp
Ripe Banana - 1 (optional)

Butter for cooking the pancakes
Pure Maple Syrup

Soak the cashew nuts in 1/2 cup water overnight.

Pour the soaked nuts along with the water in Vitamix, add egg, baking powder, vanilla,  sugar and banana (if using) and blend till smooth.

Heat a cast iron skillet. Add a little butter and pour a tbsp. of batter on the skillet. Spread gently with the back of the spoon. Add a few blobs of butter on top.

Flip pancake when bubbles form. Cook on the other side for a minute.

Drizzle pure maple syrup on top and serve immediately.

Adapted from