Tea Masala Cookies with Candied Ginger

Tea Masala Cookies with Candied Ginger

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Serves: 24

Ingredients
  • 2 ½ cups AP flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons tea masala
  • 1 teaspoon ground cardamom
  • 1 ½ cups granulated sugar
  • ½ cup (1 stick) unsalted soften butter
  • 1 large egg or ¼ cup heavy cream
  • ½ cup candied ginger, roughly chopped in bite size pieces
Directions
  1. Pre heat oven to 375 degrees.
  2. Combine flour, baking powder, salt, tea masala and cardamom in a large mixing bowl. Set aside.
  3. In a bowl of stand mixture, beat butter and sugar until light and fluffy, about 1 minute. Add an egg or heavy cream and beat for 30 seconds or until combined. Scrap sides of bowl to combine everything.
  4. Add flour and beat to combine on low speed for 30 seconds or until flour is just combined. Remove the bowl.
  5. Add candied ginger and stir to combine with dough.
  6. Using a small ice cream scoop, drop cookies on parchment paper lined cookie sheet, leaving 2 inches of space in between.
  7. Bake for 9 to 10 minutes or until edges are turning light golden brown.

 

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Sev Usal

Sev Usal

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Serves: 4

Ingredients
  • 1 ½ cups dried green peas
  • 3 tablespoon olive or canola oil
  • 1 medium sized red onion, finely diced (reserve half for serving)
  • 2 jalapeno or serrano chilies, finely minced
  • 3 garlic cloves, finely minced
  • 1 ½ inch piece of ginger, finely minced
  • 2 sprigs of mint
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 teaspoon turmeric
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 2 teaspoons salt or to taste
  • 2 teaspoons sugar (optional)
  • Juice of one lemon
  • 3 tablespoons chopped cilantro, for garnish
  • 1 cup thin sev (crispy chickpea flour noodles), for serving
  • ½ cup tamarind-date chutney, for serving
  • ½ cup cilantro chutney, for serving
  • Water as needed
Directions
  1. Pick through peas to remove any impurities and soak them in 3 cups of water for 6 to 8 hours or overnight.
  2. Remove excess water to keep just enough water to cover peas. Cook in a medium sized Dutch oven or soup pot with cover until peas are tender, about 45 minutes. Can also be cooked in a pressure cooker according to manufacture direction and then transferred to a Dutch oven or soup pot.
  3. Uncover, add mint sprigs, green chilies, ginger, turmeric, dhana-jeeru, salt and sugar. Let it simmer while you prepare vaghar (hot oil with spices).
  4. In a small heavy bottomed pot, heat oil until simmers. Add cumin and mustard seeds and let it sizzle. Add garlic and sauté it for 30 seconds. Add half of chopped onion, garam masala, and chili powder and sauté them until onion is light golden brown. Pour over simmering peas (usal). Stir the peas to blend spices. Let peas simmer for 10-12 minutes. Add lemon juice and let it simmer for 5 more minutes. If usal is too thick add some water. Remove mint sprigs. Garnish with cilantro.
  5. To serve: Pour hot usal in a soup bowl, spread about ¼ cup of sev on top. Top with tamarind-date chutney and cilantro chutney. Garnish with about teaspoon of chopped red onion. Can be served as an appetizer or lunch.

 

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Bataka Vada

Bataka Vada

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Serves: 8

Spicy Mashed Potato Fritters
Ingredients
  • 3 medium to large russet or Idaho potatoes
  • 2 jalapeno or serrano chilies, finely minced
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons chopped cilantro
  • ½ teaspoon chili powder (optional)
  • ¼ teaspoon garam masala
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon asafetida
  • 2 teaspoons salt or to taste
  • 3 teaspoons sugar or to taste
  • Juice of 1 lemon
Batter:
  • 1 ½ cups chickpea flour
  • 1 teaspoon salt or to taste
  • ¼ teaspoon turmeric
  • ½ teaspoon red chili powder
  • Pinch of asafetida
  • Water as needed
Canola or Vegetable oil for frying
Directions
  1. Combine chickpea flour, spices and salt in a medium sized mixing bowl. Make a batter (slightly thinner than pancake batter) with water. Let it stand for 20 to 30 minutes.
  2. Cut potatoes in half and boil them with skin until fork tender, 15 to 20 minutes. Peel potatoes while they are still warm. Immediately mash potatoes with a ricer or masher in a large mixing bowl. Season mashed potatoes with salt, sugar, lemon juice, dry spices, chilies, ginger and cilantro. Mix everything well. Foam into 24 to 25 golf ball sized balls by hand or with a small ice cream scoop.
  3. In a frying pan, heat oil until ready for frying. Dip potato balls (bataka vada) one by one into batter, covering the entire surface. Let the excess batter drip, drop it in hot oil and fry it until light golden brown, about 3 to 4 minutes. You can fry 6 to 7 bataka vada at a time depending on the size of frying pan. Serve warm with cilantro chutney or ketchup or tamarind chutney. Can be served as an appetizer or horsd'oeuvres.

 

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Gulab Jamun

Gulab Jamun

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Serves: 8

Gulab Jamun (donuts soaked in sugar syrup) in made with milk fudge, known as mava, in India. Replacing it with ricotta cheese and milk powder gives same flavor and texture.
Ingredients
  • ½ cup whole milk ricotta cheese, drained
  • ½ cup milk powder
  • 1 tablespoon all-purpose flour
  • 1 tablespoon arrowroot flour or corn starch
  • ¼ teaspoon baking powder
  • 1 to 2 tablespoons whole milk yogurt
  • 1 to 2 teaspoons ghee or unsalted butter
  • Vegetable oil or vegetable shortening for frying
Syrup:
  • 1 ¼ cups sugar
  • ¾ cup water
  • 3-4 threads of saffron
  • 3 whole cardamom pods
Directions
  1. Make Syrup: Combine water and sugar in a large sauce pan. Bring to boil on a medium high heat. Open cardamom pods slightly. Turn heat to low; add saffron and cardamom pods to syrup. Let it simmer on low heat for 10 to 12 minutes.
  2. While syrup is cooking, first combine milk powder, flour, arrowroot flour (or corn starch) and baking powder in a medium mixing bowl. Add ricotta, one tablespoon of yogurt and with your hands knead into soft dough. If mixture is too dry add one more tablespoon of yogurt. To avoid dough sticking to hands, spread butter or ghee on your hands.
  3. Divide the dough into 30 or so equal portions and form into balls (gulab jamun). Keep it cover with a kitchen towel.
  4. Heat oil or shortening in a frying pan on medium-high heat until hot enough for frying. Reduce heat to medium. Fry 6 to 7 gulab jamun at a time, until golden brown, about 3 minutes. Drain excess oil on paper towel and immediately drop them into sugar syrup. Repeat process for rest of gulab jamun. Let gulab jamun soak in sugar syrup for at least 3 hours before serving. Can be served warm or at room temperature as a sweet or a snack.

 

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Ravaiya (Bharelu Shaak)

Ringal Bataka Na Ravaiya

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Serves: 4

The stuffed vegetables are known as Ravaiya or bharelu skaak.
Ingredients
  • 4 small ringan (Indian eggplant)
  • 4 small red or yellow potatoes
  • 4 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida or 1 clove of garlic, finely minced
  • 3 tablespoons cilantro, finely chopped, divided
Stuffing:
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ¼ teaspoon garam masala
  • ¼ teaspoon chili powder
  • 1 serrano or jalapeno pepper, finely minced
  • 2 tablespoons olive oil
Directions
  1. Wash eggplants and potatoes, and pat dry. Make an X cut on ⅓ of eggplant on stemless side, keeping the stem. Make an X cut on ⅓ of potato on one side. Repeat the same with rest of eggplants and potatoes.
  2. Combine stuffing ingredients plus 2 tablespoons of cilantro into a medium mixing bowl. Gently widen an eggplant and stuff it by gently pushing stuffing down by hand. Try not to break it and not over stuffed it. Repeat the same with rest of eggplants and potatoes. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida or garlic. With garlic, sauté it for a minute. Lower the heat and arrange stuffed eggplants and potatoes in a pan in a single layer. Increase heat to medium, cover the pan and let vegetables cook until tender, 12 to 15 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking.
  4. Garnish with remaining cilantro before serving. Serve warm with any Indian flat bread.
Easier Method:
  1. Cut eggplants and potatoes into quarters.
  2. Combine stuffing ingredients plus 2 tablespoons of cilantro into a medium mixing bowl.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida or garlic. With garlic, sauté it for a minute. Lower the heat and arrange eggplants and potatoes in a pan in a single layer. Increase heat to medium, cover the pan and let vegetables cook for 5 minutes. Uncover pan, stir the vegetables and sprinkle stuffing on top of the vegetables evenly. Cover the pan and let vegetables cook until tender, 7 to 8 minutes, stirring gently few times.
  4. Garnish with remaining cilantro before serving. Serve warm with any Indian flat bread.

 

 

Bhinda Na Ravaiya

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Serves: 4

Ingredients
  • 1 lb. bhinda (okra)
  • 3 tablespoons olive oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ⅛ teaspoon asafetida
Stuffing:
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ⅛ teaspoon garam masala
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
Directions
  1. Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okras into half. Make a cut in okra almost to half point on one side and another cut almost to half point on other side in opposite direction. Repeat the same with remaining okras.
  2. Combine stuffing ingredients into a medium mixing bowl. Gently widen okra on one side and stuff it by gently pushing stuffing down by hand. Repeat the same on other side. Try not to break it and not over stuffed it. Repeat the same with rest of okras. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida. Lower the heat and arrange stuffed okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook until tender, 10 to 12 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
  4. Serve warm with any Indian flat bread.
Easier Method:
  1. Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okra into half. Cut okras into quarters.
  2. Combine stuffing ingredients into a medium mixing bowl.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida. Lower the heat and arrange okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook for 5 minutes. Uncover pan, stir okra and sprinkle stuffing on top of okra evenly. Initially okras will be slimy but as it cooks it will become less slimy. Cover the pan and let okras cook until tender, 6 to 7 minutes, stirring gently few times. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
  4. Serve warm with any Indian flat bread.

 
Maracha Na Ravaiya

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Serves: 4

Ingredients
  • 1 lb. small or baby assorted peppers (15 to 18 peppers)
  • 2 tablespoons olive oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ⅛ teaspoon asafetida
Stuffing:
  • ½ cup chickpea flour
  • ¼ cup ground peanuts (optional)
  • ½ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 3 teaspoons salt or to taste
  • 6 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ⅛ teaspoon garam masala
  • ⅛ teaspoon chili powder
  • 2 tablespoons olive oil
Directions
  1. Wash peppers and pat dry. Make a T cut on one side of pepper and carefully remove seeds and membrane. Keep the stem.
  2. Combine stuffing ingredients into a medium mixing bowl. Stuff the peppers one by one with stuffing either by hand or with a ¼ teaspoon measuring spoon. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida. Lower the heat and arrange stuffed peppers in a pan in a single layer. Increase heat to medium, cover the pan and let peppers cook until soft but not mushy, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the peppers during half way of cooking. The bottom of peppers will caramelize during cooking and it will add nice flavor.
  4. Can be served warm as a side dish and/or with any Indian flat bread.

 
Karela Na Ravaiya

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Serves: 4

This is my sister-in-law Usha Mistry's recipe of stuffed bitter melons.
Ingredients
  • 5 to 6 small karela (Indian bitter melons)
  • 2 tablespoons olive oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 tablespoons chopped cilantro, for garnish
Stuffing:
  • 3 tablespoons olive oil
  • 1 medium shallot, roughly chopped
  • 1 clove of garlic, roughly chopped
  • 1 jalapeno or serrano pepper, roughly chopped
  • 1 inch of piece ginger, roughly chopped
  • ¼ teaspoon garam masala
  • ¼ cup chickpea flour
  • 2 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 3 teaspoons salt or to taste
  • 6 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon aamchoor (dry mango powder)
Directions
  1. Wash and pat dry karela. Cut ¼ inch of both ends and peel the rough skip. Keep the skin aside. Cut karela in half and scoop out the pulp with seeds. Discard the big seeds and combine the pulp with saved skin.
  2. In a food processor, pulse shallot until finely minced.
  3. In small pan, heat one tablespoon olive oil on medium heat. Add shallots and pinch of salt. Let shallot caramelize on low heat until golden brown, about 5 minutes.
  4. While shallot is cooking, add skin and pulp of karela, garlic, green pepper, and ginger in food processor bowl. Pulse until finely minced.
  5. Once shallot is brown, add above mixture and garam masala. Stir everything and let it cook for 2 minutes. Let it cool down for 10 to 15 minutes.
  6. Combine rest of the stuffing ingredients and remaining olive oil in a medium mixing bowl. Add cooled mixture and combine. Stuff melon halves with stuffing.
  7. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Lower the heat and arrange stuffed melon halves in a pan in a single layer. Increase heat to medium, cover the pan and let melon cook until tender, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking.
  8. Garnish with cilantro before serving. Serve warm with any Indian flat bread.
Notes
Karela is extremely bitter. If you want to remove some of the bitterness, before cooking it, sprinkle about teaspoon of salt on them and transfer them to a colander. Transfer colander to baking dish or a pan to catch drippings. Let karela stand for 30 minutes to an hour and proceed with the recipe.

 
Stuffed Brussels Sprouts

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Total time: 

Serves: 4

Ingredients
  • 1 lb. Brussels sprouts
  • 4 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida
Stuffing:
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ¼ teaspoon garam masala
  • ½ teaspoon chili powder
  • 3 tablespoons olive oil
Directions
  1. Wash Brussels sprouts and pat dry. Trim the dark end and wilted leaves. Make an X cut on ⅓ of Brussels sprouts on coreless side.
  2. Combine stuffing ingredients into a medium mixing bowl. Gently widen a Brussels sprout and stuff it by gently pushing stuffing down by hand. Try not to break and over stuffed it. Repeat the same with rest of Brussels sprouts. If any stuffing remains, keep it aside.
  3. In a large non-stick or cast iron pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida, sauté it for 30 seconds. Lower the heat and arrange stuffed Brussels sprouts in a pan in a single layer. Increase heat to medium, cover the pan and let them cook until tender, 7 to 8 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the Brussels sprouts during half way of cooking.
  4. Uncover the pan; lower the heat to low and let Brussels sprouts caramelized for 3 to 5 minutes without stirring.
  5. Serve warm as an appetizer or side dish. Can be served with Indian flat bread also.

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