“Kheema” refers to finely ground meat cooked with caramelized onions, ginger, garlic, tomatoes and Indian spices. Today’s recipe features a unique “meatless” take on this Indian “classic” – using soy granules. I like to think of soya granules as little sponges that easily absorb flavors of the spices you cook them in. The key however, is to first eliminate their distinct smell. This is achieved by alternatively soaking in hot water and then squeezing the water out of the granules. I love making vegetarian kebabs using these soya granules. Ingredients: 1 1/4 cup soya granules- washed a couple of times in hot water and tightly squeeze the water out 5 -6 whole green cardamom pods 3-4 whole cloves 2-3 whole . . . CLICK TO READ MORE
Red Masoor Lentil- “Dal”- Serves 4 This recipe is from Madhur Jaffrey’s famous cookbook, Madhur Jaffrey’s World Vegetarian .This one requires only a few ingredients and really brings out the flavor of the lentils. I am such a big fan of this recipe that it almost didn’t make it to the dinner table on account of all the bowlfuls I “sampled” during preparation! I did eventually manage to save some however and served it up as a side dish to my Hyderabadi Chicken Biryani. Enjoy! Ingredients: 1 cup red Masoor lentil 3 tablespoons (for tempering) plus 2 tablespoons for boiling the lentil 2 dried red Kashmiri chillies 3 garlic cloves, peeled and whole 1/2 teaspoon black mustard seeds “Rai” . . . CLICK TO READ MORE
I hope you enjoy this recently uploaded video on how to prepare Pav-Bhaji! “Pav” ( small loaf of bread) Bhaji (veggies)” is a popular form of Indian fast food sold on street corners and restaurants alike. Delicious, cheap and easy-to-put together pav-bhaji is served with buttered bread hot off the stove. I am yet to meet a person who is not fond of this famous street food from India. Pav-bhaji is basically a thick potato-based mixture (tomatoes, green peas, carrots, cauliflower and capsicum) prepared on a flat griddle. A special masala called pav-bhaji masala is added to this with a dollop of butter on top. The mixture is garnished with chopped cilantro and onions flavored with lemon juice. . . . CLICK TO READ MORE
Aaloo Tikkis – Makes 12 Tikkis“Aaloo Tikkis” are a versatile and delicious appetizer that you can serve at any time – as an afternoon snack with tea, as an after school snack for kids or, as with a bowl of piping hot lentils and rice. First, potatoes are boiled, peeled and mashed to make a smooth, creamy mixture. Then it’s seasoned with cumin seeds, fresh cilantro, green chillies, and bread is added as a binder so that, when they are deep fried they hold their shape and are crispy on the outside and taste creamy on the inside. I like to serve these tikkis with home made green chutney or tomato ketchup. Hope you enjoy it! Ingredients: 2 medium sized . . . CLICK TO READ MORE
“Paalak Bhareet” (Serves 2) The Superbowl’s here and we’re having company. I am all set for a fun evening with friends, pizza (from Grimaldi’s), and those over-the-top Superbowl commercials! One of the sides I have to serve with appetizers this evening is “Paalak Bhareet” or Spinach in Yoghurt. My mom would often make this delicious and cooling side dish with spicy lentils and rice. As children, my sister and I would eat this by the bowl. It’s really the perfect way of getting greens into your kids’ diet. The vegetables typically used are eggplant (where the eggplant is roasted), spinach and pumpkin. Growing up, one of these 3 kinds would be a regular at the dinner table. I was thrilled . . . CLICK TO READ MORE
Paneer Methi- Serves 4 This time of the year, fresh fenugreek is available in plentiful so I decided to make my favorite fenugreek gravy “masala”. Fenugreek gravy “masala” is a versatile base that one can simply add fish or Indian cottage cheese (“paneer”) or even potatoes. The gravy is delicious and easy to prepare. Both, fresh fenugreek and cilantro contain a fair amount of sand and it is important to clean both in water prior to use. Also, while fresh fenugreek is bitter, it is very flavorful in taste and combines well with the fresh cilantro, freshly grated ginger, garlic and tomatoes that go into preparing this tasty “masala”. I hope you enjoy it! Ingredients: 4 to 5 cloves garlic, . . . CLICK TO READ MORE
“Kaali Daal”- Serves 6 Black “daal” or “Mah ki daal” or “Kaali Daal” is a creamy, tasty lentil preparation that goes well with Indian bread and other rice preparations as well. Made with whole black gram, fresh ginger, red chilly powder, fresh garlic paste, cumin seeds, cream (I use 2% milk instead) and fresh cilantro. The longer you let the lentils cook the better – usually 3+ hours. Ingredients: 1 cup whole black gram “urad dal” 3 medium tomatoes grated 1/4 teaspoon baking soda 1 tablespoon oil (I use canola cooking oil) 1/2 cup milk or cream 1 heaped tablespoon of fresh chopped ginegr salt to taste Tempering the lentil 2 tablespoons of butter 1 teaspoon cumin seeds 1 green . . . CLICK TO READ MORE
“Baigan-aloo” (serves 2) I was on a mission to clean out my refrigerator the other day when I remembered the half-eggplant just sitting there. I had used the the other half to prepare a chicken-lentil dish known as known as “Daal-Ghosht” (more on this yummy recipe in an upcoming post I promise!). Cooking half an eggplant was not nearly going to be enough for all of us. Going through my recipes, I came across a recipe for “Baigan-Aloo” (“eggplant-and-potatoes”). The recipe looked easy enough – cube eggplant, potatoes and deep fry. At the end, add basic dry spice powders like coriander, cumin,turmeric, red chilly powder, and dry mango powder. Who doesn’t love deep fried potatoes? I am so glad . . . CLICK TO READ MORE
Rabri- Serves 5 “Rabri” is a rich Indian dessert made with milk, sugar and Kewra essence. Kewra is an extract distilled from Pandanus flowers. The essence has a strong aroma and so just a dash of it is perfect to flavor Indian sweets. The preparation time required for making “rabri” is about 5 minutes but the cooking time is very long – at 4 hours and 15 minutes! While it is time consuming, the end result will have your guests fighting for the last bite. “Rabri”is made by boiling down the milk to less than half its quantity. It is basically a mixture of thick cream sweetened with sugar and flavored with “kewra” essence and served chilled. Since it is such . . . CLICK TO READ MORE
Phirni- Serves 6 Wishing all my readers a very Happy Diwali and a Prosperous New year! “Diwali” is the Hindu New Year and is also know as the Festival of Lights. It stands for the triumph of good over evil, truth over falsehood, and light over darkness. Per the Hindu calendar, this year Diwali falls on November 13th. In our home, Diwali is celebrated by cleaning every nook and cranny in the house, making lots of delicious food and desserts, lighting lamps (“diyas”), wearing new clothes, bursting firecrackers, and, exchanging gifts with family and friends. At the entrance of the door, we hang a lantern (“kandeel”) to help show “Laxmi” the Hindu goddess of wealth, the path to our homes. . . . CLICK TO READ MORE
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 Hi, I'm Asmita and Welcome to Compulsive Foodie!
I hope you enjoy my blog of tried and tested Indian and World recipes!
Most of these recipes have been in my family for decades. They are as much fun to prepare as they are to eat! Connect with Compulsive Foodie
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