Raw Mango & Saffron Moscow Mule

We grew up around copper and brass utensils.  Big copper pots were filled with water everyday and the water from those pots was used for drinking and cooking. Grains and flours were also stored in large copper jars. Everyone then new the benefit or copper. Eventually stainless steal took over. New buys were all stainless steal containers, boxes, plates, bowls. And then came Tupperware....  people started replacing old antique storage for Plastic Tupperware... Almost more than a decade of Tupperware now, people are realizing the importance of natural elements and metals. The new trend  is using all copper: Copper to cook food,  Copper as serve ware, Copper bottles to store water. Everyone knows the benefit of copper. Although there is lot of copper sold in India, colorful plastic boxes still attract people there. 

The West now knows the importance of using copper utensils to cook and to serve. Western markets are selling copper at 10 times more price than back home. All my favorite stores, World Market, Pier1 Imports, Anthropologie, and more have aisle full of copper serve ware, and the fun part is that they are all 'Made in India'.  :) Yes, Go India... and make more export quality products!

This recipe is specially created keeping these copper mule tumblers in mind. Though I bought these from India, Pier1 imports also carries them and they are on Amazon too. I used our family favorite Aam Panna which is made with raw mangoes, and spiced it up with our family secret ingredients like cardamom and saffron to make this mule. Although it is Virgin, you are most welcome to add some Vodka shot to it.

Ingredients (Serves 4)
1 firm raw mango
Pinch of saffron
Pinch of cardamom seeds
2 tbsp. sugar

Vodka (optional)
Ginger beer (4 bottles)

To make concentrate:

• Pressure cook raw mango till it is soft. Remove the skin and pit and cut into pieces.
• Add sugar saffron and cardamom seeds and grind it well.

To make mule:

• Chill copper tumblers in the freezer for some time.
• Mix around 2 tbsp. raw mango concentrate with vodka and ginger beer and stir well
• Add ice cubes.
• Serve chilled!

Pressure cook raw mango till it is soft. Remove the skin and pit and cut into pieces.

Add sugar saffron and cardamom seeds and grind it well.

Click on the picture to buy these copper tumblers.

Mix around 2 tbsp. raw mango concentrate with vodka and ginger beer and stir well.

Add ice cubes.

Serve chilled!

A Refreshing Drink!!

Manchow Soup

Few days back while we were busy with yard work and planting new vegetable plants is raised beds, we thought of going to a restaurant for dinner. The menu looked pretty decent, and we thought we could order some delicious Indochinese food (you all know it's our favorite).

My husband loves soup, especially Manchow soup with crispy noodles. Not all restaurants serve this soup with crisp noodles, and we have to ask them to bring some. My husband feels Manchow soup is incomplete without these fried noodles :) So we ordered one by two (a bowl of soup to share). Oh Oh... we were not really happy. The soup tasted like an instant soup pouch using dehydrated powder and to add to it, it was under-cooked. For people like us, we enjoy fresh ingredients and fresh food, Packaged and dehydrated gravies, sauces, and soups do not make us happy. And that soup made me rethink: is it actually worth going to a restaurant? If we can prepare delicious food using fresh and good quality ingredients in the same amount of time, why should we go to a restaurant! Specially for indo-chinese food, it is not worth it.

So here is my soup... I love homemade fried noodles too to serve with Manchow soup. Again, not a big fan of store bought fried noodles (they seem stale and rancid). Manchow soup is very similar to Manchurian gravy, and is very easy to make. Simmering veggies with water is the key to make the soup flavorful. You could also use veggie broth or chicken broth of your choice. Freshly minced ginger and garlic will infuse fresh flavors to the soup. You got to try it!!

Ingredients:
For Crispy Noodles
1 packet Ching's Hakka noodles or any noodles of your choice
Oil for frying noodles

For Soup
2 tbsp. oil
1/4 cup finely chopped onions
1 tbsp. minced garlic
1 tbsp. minced ginger
1/4 cup finely chopped cabbage
1 tsp. salt
1 tbsp. chili garlic sauce (optional) or few chopped chilies (optional)
1 tsp. vinegar
2-3 tbsp. dark soy sauce
1+1/2 tbsp. corn starch dissolved in 1/4 cup water

• Boil water, add noodles and cook till they are soft. Strain noodles and run them under cold water to stop the cooking process and making them mushy. Let them rest in the strainer for 5 minutes.
• Heat oil. Divided noodles into 4 parts. Gently add one part into medium hot oil and fry till they turn golden brown and crisp. Remove on a paper towel. Store in airtight container if using it later or for a party.
• Heat 2 tbsp. oil in a soup pot. Add chopped onions, minced garlic and ginger. Fry for 2-3 minutes. Add chopped cabbage and fry for a minute. Add chili garlic sauce and mix well.
• Add 3+1/2 cups water into the sauteing veggies.
• Add salt, soy sauce, vinegar. Mix well. Bring it to boil and simmer on low to medium heat for 15-20 minutes.
• Dissolve corn starch in 1/4 cup water.
• After 15 -20 miinutes, the soup should have reduced and the concoction should have formed delicious broth.
• Add corn starch mixture to simmering soup while stirring well. The soup will become light in color. Simmer for another 5-7 minutes till the soup turns bright and dark, and cornstarch gets cooked well.
• Serve in a bowl with freshly chopped onion greens (optional).
• Serve fried noodles at the side and top immediately before serving.
• Crisp noodles enhance the flavor of the soup. 
• Enjoy!

Boil water, add noodles and cook till they are soft. Strain noodles and run them under cold water to stop the cooking process and making them mushy. Let them rest in the strainer for 5 minutes.

Heat oil. Divided noodles into 4 parts. Gently add one part into medium hot oil and fry till they turn golden brown and crisp. Remove on a paper towel. Store in airtight container if using it later or for a party.

Heat 2 tbsp. oil in a soup pot. Add chopped onions, minced garlic and ginger. Fry for 2-3 minutes. Add chopped cabbage and fry for a minute. Add chili garlic sauce and mix well.

Add 3+1/2 cups water into the sauteing veggies.

Add salt, soy sauce, vinegar. Mix well. Bring it to boil and simmer on low to medium heat for 15-20 minutes.

Dissolve corn starch in 1/4 cup water. 

After 15 -20 miinutes, the soup should have reduced and the concoction should have formed delicious broth. Add corn starch mixture to simmering soup while stirring well. The soup will become light in color. Simmer for another 5-7 minutes till the soup turns bright and dark, and cornstarch gets cooked well.

All the serving bowls in the pictures are made by me.

I took a clay/pottery class to learn making bowls on potter's wheel or making sushi plates with sheets of clay. It was a fun class indeed!

Soup and appetizers for dinner.

Serve in a bowl with freshly chopped onion greens (optional).

Serve fried noodles at the side and top immediately before serving.

Crisp noodles enhance the flavor of the soup. 

 Enjoy!!

Watermelon & Rose Sharbat

It's summer...it's hot, and it's time for some cold and refreshing drink. Sharbat, a chilled drink made of fruit or flower syrups and very soothing and calming in summer. When watermelons are in season, I remember my mom buying a large one and it had lot of seeds of. (I had not seen seedless one then.) She used to cut into cubes, deseed it, and put into a large stainless steal container. The container was then filled with her homemade Rose Sharbat and then chilled. It would be our evening snack or dessert on a hot and humid night in Mumbai. Oh, how I miss being a child and miss those days!

Rose Sharbat with watermelon cubes is also a common Mumbai street food drink. Cool, refreshing, and energizing, this drink is perfect for summer to keep away from dehydration. Also a tiny bit of salt or chaat masala will keep electrolytes in balance.

Ingredients:
3 cups Watermelon cubes (remove as many seeds as possible)
2-3 tbsp. rose syrup (store bought or homemade)
Chilled water
Ice cubes

• In a blender, blend 1 cup watermelon cube. Strain it is it is pulpy.
• Add chilled water and rose syrup and give it a taste test. The amount of rose syrup depends on the type of syrup you use and your taste buds.
• Serve in a glass with watermelon cubes and ice.
• Add a spoon and straw to enjoy the chilled drink while eating watermelon pieces. Click on the link to check the spoon straw that I used.
• Enjoy this chilled beverage. 

In a blender, blend 1 cup watermelon cube. Strain it is it is pulpy.

Click on the picture to see the recipe to make rose syrup at home.

Add chilled water and rose syrup and give it a taste test. The amount of rose syrup  depends on the type of syrup you use and your taste buds.
Serve in a glass with watermelon cubes and ice.

Add a spoon and straw to enjoy the chilled drink while eating watermelon pieces.
Click on the link to check the spoon straw that I used.

Enjoy this Refreshing Drink!

Daal Makhni

Dals or lentils have a very important place in Indian food.  Whichever part of the country you go to, staple crop: beans or legumes grown there become the important part of the meal. Check or my collection of dals and curries. Being a vegetarian, beans and lentils are a good source of protein and the combination with rice or roti also provides complete proteins to my family.

Kaali daal means black daal and it is a very popular dish from the Northern parts of India. You may also know this creamy and smooth dish by Dal Makhani or Ma ki daal as it is readily cooked in most North Indian homes. Being a Gujarati, and born and brought up in Mumbai, toor dal or Gujarati simple daal (without use of onion and garlic) is our staple. But, I do enjoy trying and experimenting various daals. I was never introduced to black urad dal or rajma while growing up. But when I entered into the kitchen and would check out various ingredients for my family, legumes and beans started looking attractive and interesting. I started cooking rajma/kidneybeans and eventually it became our favorite and staple.

Bought urad daal and fell in love with the taste and texture! I tried my way of soaking and pressure cooking and tempering with onions and spices. And it came out delicious. Then I tried to find out the nutritional value of this whole black dal...and WOW so tasty and full of fiber, protein, and perfect for women's health. This Daal is surely a keeper! Urad daal or kaali daal is now a staple in our family. It is cooked at least once a week and we love it! Urad daal has a slimy texture on cooking so this daal is naturally going to be smooth. Restaurant add makhan, butter, or cream to make it rich in texture. Adding cream is optional, and I do not do it every time. It does make this daal special for special occasions. Also, pressure cooking is easy. However, cooking in clay pot is easy as well as improves the nutritional value, and gives it a rustic flavor and aroma.

The clay pot used in the recipe in a pressure cooker made of clay. MittiCool makes various clay cooking utensils. This pressure cooker keeps the pressure in to cook the food but noes not whistle or release pressure. I like the flavors of the food cooked in clay. Clay cooking is also beneficial as it increases the alkalinity of the food and increases the nutritional value. Here is the link.

However, this recipe can be made in regular pressure cooker too with spices easily found at home. I am not from the Northern parts of India so this might not be the traditional method of preparation, but this recipe is surely delicious.

Ingredients:
1 cup whole black urad daal/black lentils
1/4 cup rajma/ kidney beans
2-3 tbsp. ghee (oil if you are vegan)
1 tsp. cumin seeds/ whole jeera
1 cup chopped onions
1 cup chopped tomatoes
2-3 dry red chilies
Chopped green chilies
1 tbsp.chopped ginger
Around 2 tsp.salt
1 tsp. turmeric powder
1 tbsp. red chili powder
1 tsp. garam masala powder
3 tbsp. fresh cream (optional)
1/4 cup chopped coriander leaves

• Wash and soak black urad daal and rajma in 3 cups water for 8-10 hours. Soaking makes them easy to cook.
• Remove water. In a pressure cooked add soaked daals with 3 cups of water, 1 tsp.salt, and turmeric powder. Cook for 1+1/2 hour (around 4-5 whistles on low to medium heat) This will help cook and soften dal.
• Open the pressure cooker. Mix and lightly mash dal.
• In a separate pan heat ghee. Add cumin seeds, dry red chilies, and chopped onions and saute well.
• When onions soften, add chopped tomatoes and green chilies. Add 1/2 tsp. salt and mix well. This will help tomatoes to soften and get mushy. Add chili powder and garam masala. Mix well and fry for a minute or two. Add this to the pressure cooker with cooked dal. Add 1 cup water to the pan to deglaze and get all the delicious spices into the dal. Add that water to dal. Add chopped ginger. Mix well.
• Add 3 tbsp. of fresh cream or malai from the milk. This is optional. I don't put malai on regular basis but just on special occasions or for guests.
• Simmer dal for 10 to 15 minutes and serve or cover the pressure cooker again and cook for an hour on low heat.
• Also use a hand blender to mash only a part of daal. I just keep the hand blender in one spot and turn it on for 30-45 seconds. That way only partial daal is mashed to form a homogeneous mixtures. I like few bits of daal and rajma to be seen. If you like the entire daal to be smooth, blend it using hand blender. Simmer for 10-15 minutes.
• Add chopped coriander leaves.
• Serve with rice or roti.

Here is step-by-step pictorial recipe:

Wash and soak black urad daal and rajma in 3 cups water for 8-10 hours.

Remove soaked water. In a pressure cooked add soaked daals with 3 cups of water, 1 tsp.salt, and turmeric powder. Cook for 1+1/2 hour (around 4-5 whistles on low to medium heat) This will help cook and soften daal.

My terracotta pressure cooker from Mitticool.

Open the pressure cooker. Mix and lightly mash daal.

In a separate pan heat ghee. add cumin seeds, dry red chilies, and chopped onions and saute well.

When onions soften, add chopped tomatoes and green chilies. Add 1/2 tsp. salt and mix well. This will help tomatoes to soften and get mushy. Add chili powder and garam masala. Mix well and fry for a minute or two. Add this to the pressure cooker with cooked daal. Add 1 cup water to the pan to deglaze and get all the delicious spices into the daal. Add that water to daal. Add chopped ginger. Mix well.

Fresh cream or malai collected after boiling milk.

Cook for another hour.

Also use a hand blender to mash only a part of daal. I just keep the hand blender in one spot and turn it on for 30-45 seconds. That way only partial daal is mashed to form a homogeneous mixtures. I like few bits of daal and rajma to be seen. If you like the entire dal to be smooth, blend it using hand blender. Simmer for 10-15 minutes.

Add chopped coriander leaves.

Enjoy Smooth and Silky
Daal Makhni!