Rajasthani garlic chutney

Our home smells great today. I just made dal bati with the boldest lahsun-ki- chutney (garlic chutney) for lunch. The perfect compliments bati dal garlic chutney, are the weekend staples in any rajasthani home like mine. Though i'll confess , our global diet these days lends an empty slot for this favorite food from the rugged land of warriors, only once a month. I 'll share the circle of my rajasthani plate soon but today i wish to highlight this fiery , fully packed chutney recipe.

This chutney is made mostly in winters as large quantities of garlic in it keep you warm. But like rest of the things which are year round now, garlic chutney is a must must in any rajasthani's pantry. History has it that lahsun ki chutney formed the working lunch of peasants in rajasthan, along with bajra ki roti /millet bread and onions.

Scalloped tomatoes

Simplicity can never be overrated. But do not get mugged by the simple look of this dish , its devilishly camouflaged to hide a burst of flavors inside. A perfect marriage of ingredients to devour and keep your taste buds immersed in it for a long time!

Marinara sauce

The holiday season is finally here!  Bright Christmas lights, cold wintry nights, cuppa hot chocolate, cinnamony delights.. ah the festivities are truly musical. Have been thinking to make something which personifies the season in some aspect and the color, the vivid color red got me cooking this simple yet down-home-comforting recipe. 

So let's get cooking!

Dahi bhalle

A picture is more than a thousand words ! i wish i could play silent on this post and let u on your own for a luxurious, comforting, uplifting and an almost ruminating experience through my galleria of dahi bhalle photographs! But only if my wishes had wings and you could read my recipe in invisible ink was the impossible possible ;) 

Dahi bhalle or Dahi bade as they are called, are savory lentil dumplings in yogurt and tamarind sauce. Traditionally served as a chaat item in India , bhalle gives grandeur as a great side dish to any Indian dinner or lunch party. 

Lets hit the right chords to some great bhalle(s) in the making then.

Roasted red bell pepper hummus with crudités

We recently had some neighbors over and i wished to serve some snacks on a platter , vibrant and fresh just like our new friends. The all easy hummus with crudités did a brilliant job with loads of compliments and accolades for a full evening.

The recipe is true fusion of cultures- French crudités meeting the Middle eastern hummus. Crudités are basically appetizers consisting of whole or sliced raw vegetables usually dipped in a vinaigrette or sauce.And the all favorite hummus which is believed to have originated in ancient Egypt, is a spread made from chickpeas. Actually hummus in Arabic literally means chickpeas itself.

The basic hummus recipe is very versatile as you can add anything to it and a totally new flavor dimension is on the horizon every time. Ideas for flavored hummus can be as wide as your taste palette. To suggest a  few flavors -- try making roasted garlic hummus , greek hummus with olives, roasted eggplant hummus, sun dried tomato hummus, lemon garlic hummus,lemon cilantro hummus,  jalapeno hummus... i mean the variety is infinite here :) You can even try black bean or white bean hummus where you replace chickpeas with black beans and cannellini beans respectively.

Today being the roasted red bell pepper hummus day, lets - get set and go ..

Bruschetta

Bruschetta [read as brus-ketta] is a hearty snack from central Italy. Its basically a crusty grilled bread, rubbed with garlic and sprinkled with salt and pepper. Variations include toppings running as wild as your imagination. I present to you  the classic vegetarian version topped with fresh tomato, basil and garlic in light balsamic. 

This international snack has a very wide appeal, I was pleasantly surprised when my mother in law urged me to  make these almost every week when she was here visiting us..the tart sweet aged taste really grew on her. The recipe was an super duper hit. 

Quick ,easy, delicious !!

Paneer Skewers

As "s u r r e a l" as it gets, this recipe is yet another all time favorite appetiser. Done the tandoori style, these skewers are mysteriously earthy smoky tangy and charred !!  The aromas from this dish envelopes and sends you on a reminiscent trip back to India where in the heart of winters we all savoured some amazing hot and fresh delicacies out of a "r e a l" tandoor or clay oven.

Arbi Masala

We are all self proclaimed cooks in our family.This finger foods recipe is authored by my father in law and hopefully i did full justice to it by not frying but broiling instead :)

Arbi aka taro, colocasia, arvi, ghuiya-  is a root vegetable. I had nightmares cooking it yrs back myself , but this ugly looking  hairy  knotty root that you see in most international stores is truly underrated and outshined by the likes of potatoes and yams. This is one diamond in the rough which u have to lay your hands on and then you'd be hooked to it forever.

Murmure

We all have times when we have sudden cravings to munch something. This recipe is a quick antidote for hunger in those busy busy hours at work or idle lazy saturday afternoons, equally.  Light, sweet, tangy, awesome..

Stuffed Mushrooms

The experimental cooking this weekend yielded some sumptuous  recipes. This bite size wonder will be my favorite for a long time to come.

Celebrity on the table:
16 oz button mushrooms,  stems removed

For the stuffing:
2 tsp canola oil
1carrot, shredded
1/4 of a big chopped onion
1/2 jalapeno, de-seeded and chopped
mushroom stems, chopped
1/2 tsp red chilli powder
1 tsp herbs de provence or oregano
Salt to taste

Garnish:
shredded parmesan cheese
coriander/ cilantro
lemon juice


Take a non stick pan with some oil, saute the mushroom caps and stems till brown on high heat separately- in batches. Be careful not to tamper the shape of the caps when sauteeing. I add this step to remove the raw musky smell of mushrooms. Once done, take them out and cool.

In the same pan, add a tsp of oil-- sautee onions, jalapenos , carrots and chopped sauteed stems on high heat. Add chilli powder, herbs and salt to taste. The mixture browns and comes together. Remove from heat and let it cool.

Take the cooled caps and stuff them with the now cooled mixture, top with some parmesan cheese. Preheat oven at 350 and set your timer to 5 mins. Place the stuffed mushrooms and turn to broil after 5 mins for another minute or two.

Serve hot with a garnish of cilantro and lemon juice. Truly appetising!!

Tip: Never add salt when when sauteeing on high or the mushrooms will sweat and go soggy.