Blog: Cooking with Madhu

Curried Mushroom and Peas

Prep Time:  10 Minutes     Cook Time:  10 Minutes

Mushrooms have become a staple in American cuisine today. We add mushrooms to pasta, salads and everything in between. Since 1990, mushroom consumption has nearly doubled in the USA. I remember when mushrooms started being on the cover of every magazine and touted as the amazing miracle food. Back in the mid 90s my dietitian friend and I went out to eat and decided to order Portobello mushrooms as an appetizer. After all, we needed to know what the craze was all about. Well, neither of us cared for it, but at least we figured out what it was. My husband will still not eat them but my kids love them and I am ok with them.

In India mushrooms are called khumb. They are primarily available in North India, although they are gaining popularity all over the country. Mushrooms and peas are a winning combination. Serve this easy-to-prepare dish alongside any meal. I add slivered almonds for a nutty texture, although optional.

2 tablespoons vegetable oil

1/2 teaspoon black mustard seeds

1 cup red onion, thinly sliced

1 teaspoon ginger, finely grated

2 cups (12 ounces) mushrooms, sliced

1 cup frozen peas, thawed

1/2 teaspoon turmeric

1/2 teaspoon salt

1 teaspoon coriander powder

1/4 teaspoon cayenne pepper, or to taste

1/2 cup water

1/4 teaspoon garam masala

2 tablespoons slivered almonds, lightly roasted, optional

1. Heat oil in a nonstick fry pan on medium-high heat. Add mustard seeds, cover with lid, and cook for a few seconds, until the seeds stop popping. Add the onions and cook until transparent. Add ginger and stir.

2. Add mushrooms and stir-fry for 2 to 3 minutes. Add peas, turmeric, salt, and cayenne pepper. Add the water, bring to boil, cover with lid, and cook for 5 to 7 minutes, or until the peas are cooked.

3. Sprinkle garam masala over mushroom mixture. Transfer to a serving dish and garnish with almonds, if desired.

Makes: 4 servings                Serving Size: ½ cup

Nutrition information per serving: Calories: 107; Total Fat: 7g (Saturated Fat: 0.5g); Carbohydrate: 8g; Protein: 3g Fiber: 2g; Sodium: 330 mg

Frozen Mixed Vegetables (Sukhi Subji)

When in a hurry, frozen mixed vegetables can be a lifesaver. Great with any meal, Indian or Western.

I always have a bag of frozen mixed vegetables in my freezer. There are days when I am out of fresh vegetables or simply don't have time to cut them. The best part, my family loves them.

1 teaspoon vegetable oil

1/4 teaspoon cumin seeds

1 16 oz. package of frozen mixed vegetables

1/4 teaspoon turmeric

2 teaspoons coriander powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

1/4 cup water

1 teaspoon garam masala

1 teaspoon lemon juice 

Heat oil in a nonstick skillet over medium high heat. Add cumin seeds and cook for a few seconds until seeds turn golden brown.

Add frozen vegetables, turmeric, salt, coriander powder, cayenne pepper and water. Stir well. Heat through, cover with a lid and simmer for 8–9 minutes till vegetables are tender, stirring occasionally.

Add garam masala and lemon juice. If there is any liquid left, increase heat and cook for a few minutes to evaporate it. Transfer to a serving dish.

From: New Indian Home Cooking, Madhu Gadia, M.S., R.D., Penguin Group 2000 (www.cuisineofindia.com)

Makes 4 servings (2 cups) Serving size: 1/2 cup

Nutrition Information per serving: Calories: 65; Total Fat: 1 g (Saturated Fat: 0 g); Carbohydrate: 12 g; Protein 3 g; Fiber: 2 g; Sodium: 300 mg
     

Spinach Kofte in a White Curry Sauce

Koftas are basically meat or vegetable balls. Indians make variety of lamb and goat koftas but the most popular are the vegetable koftas. Once made into balls the koftas are always simmered in a curry sauce. The most common; vegetable koftas in homes are made with bottle gourd (lauki) and in restaurants with potato and paneer.  Spinach koftas are very rare.

This recipe has a little bit of inspiration & a bit of creativity to get it the way I wanted it. It does take some time to make koftas as they are a two-step process. I often make the koftas when I have some free time and then I freeze them and put them in the sauce when I want to serve them. I like to make the spinach koftas in a white spicy sauce.

I hope you enjoy them as much my family & I do!  Enjoy!

Spinach Kofte

2-10oz - Frozen Chopped Spinach, thawed

10oz - whole milk ricotta cheese

1/3 cup - cashews, raw, coarsely chopped

3 Tbsp - golden raisins

¼ cup - cornstarch

¼ cup - besan (chickpea flour)

1 tsp - salt

½ tsp - cayenne

canola oil for frying

1. Thaw frozen spinach and squeeze out all the water between palms of hands or in a towel.

2. Place the squeezed spinach in a large plate and add ricotta cheese, chopped cashews, raisins, salt, cayenne, cornstarch and besan. Mix well with a large spoon until well blended.

3. Oil hands and make 1-inch balls. Set aside.

4. Heat oil to 300F and fry balls until golden brown.

Remove on to a plate lined with paper towel. Set aside. Makes about 30 balls.

Creamy White Masala Sauce

¼ cup oil

2 tsp cumin seeds

3 cups onions, chopped

6 garlic cloves, chopped

2-inch ginger, chopped

2-3 green chilies, chopped

6 cups water

1 tsp cayenne pepper

1 tsp paprika

1 tbsp ground coriander

2 tsp salt

1 tsp sugar

2 cups half-n-half

2 tbsp cilantro, finely chopped

1. Heat oil, fry cumin seeds. Add onions, cloves, ginger, and chilies. Cook until onions are translucent. Do not brown. Remove from heat and cool.

2. In a blender, grind the onion mixture with 2 cups water.  Return to stove. 

3. Add the remaining 4 cups water. Bring to boil.

5. Add cayenne, coriander, salt, and sugar. Reduce heat and simmer for 15 minutes.

6. Add half-n-half and cilantro. Remove from heat.

7. Place koftas in a single layer in a baking tray. Pour the onion sauce over the koftas. Cover with aluminum foil. Bake at 350F for 20 minutes. Remove foil and serve.

Copyright Madhu Gadia, M.S., R.D., 2014

Puri

Puri (fried bread) makes any meal a celebration. Everyone, young or old, enjoy puries. Although you can make them alone, they are easier to make with two people; one fries and the other rolls.

Puri technically falls in the category of flatbreads. It seems wrong to call the deep-fried bread known as puri a flatbread, since it puffs up like a balloon in the hot oil, but within seconds it looses its steam and gently falls flat. Puri is a special bread made on holidays, special celebrations, weddings, parties, and banquets. Sometimes on weekends, especially if I have company over, I will serve hot puries and potato curry for brunch. It is sure to bring a satisfied smile to the guests as well as to my family.

Most puries are plain with just a hint of salt, and they are used to scoop up flavorful curries. They keep better than other flatbreads and thus are often taken when traveling long distances and at Indian picnics. Puries can also be stuffed or flavored for a different twist.

They are simple to make and need no prep work. I would highly suggest you use white whole wheat flour to make Indian flatbreads. White whole wheat flour is easily available in most local grocery stores. Roti-atta/flour is only available in Indian grocery stores.

2 cups roti-atta/flour or white whole-wheat flour
1/2 teaspoon salt
7/8 to 1 cup water
7/8 cup (plus or minus 1 tablespoon) water
2 teaspoons canola oil - canola oil for frying

(Dough can also be made in a food processor or electric mixer.) 

1. In a mixing bowl combine flour, and salt. Make a hole in the center of the flour. Add water gradually as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) Knead the dough thoroughly until smooth and elastic. The dough should be soft but easy to roll into a ball. It should not stick to your hands. Dough is slightly harder than bread dough in consistency. Cover and let stand for 10 minutes or longer.

2. Lightly oil you hands. Divide dough into 20 balls. Roll each ball between palms of your hands in a circular motion until the dough is smooth. Press to flatten.

3. Heat oil, about 3-inches deep, in a karhai/wok or skillet on high heat. Oil is ready when a little bit of batter dropped in the oil rises to the top right away (about 400ºF).

4. Using lightly oiled surface and rolling pin, roll-out each ball to about 3-inch circles. If you are frying alone, roll out all the puries and place between towels to prevent drying. If you have help in frying, one person can roll the puries and the other one can fry.

5. Carefully drop one puri at a time into the hot oil. Using a large flat frying spatula turn the puri as it rises to the top. Lightly press with the spatula and it will puff into a ball. Turn the puri again and lightly brown both sides.

6.Drain the puri on the side of the karahi and place on couple layers of paper towels. Continue frying one at a time, making sure the oil is hot.

7. Serve immediately as puffed breads or store in airtight container. Once the puries are drained of excess oil and slightly cooled, the puries will deflate. While they are still slightly warm, place them in an airtight container. Or stack them on top of each other and wrap them in an aluminum foil.

Note: If the puries are at room temperature it is best to not warm them for they can dry quickly. Serve them with hot curry instead. If refrigerated, for best result, place the puries stacked and tightly wrapped in an aluminum foil, in a 350ºF-preheated oven for 10 minutes. Do not overheat the puries as they will become dry.

Nutrition Information per serving: Calories: 152; Total Fat: 8 g (Saturated Fat: 0.5 g); Carbohydrate: 17 g; Protein 3 g; Fiber: 3 g; Sodium: 118 mg

From: The Indian Vegan Kitchen, Madhu Gadia, M.S., R.D., Penguin Group 2009 (www.cuisineofindia.com)