Mint Chole with Homemade Bhature

One of my friends from Singapore, who has her own food blog makes really good food. Once while her mom was visiting her, I happened to try this dish at her place I loved it so much that I had to try making it. Traditionally, bhatura dough is made using rising agents like soda bicarbonate/baking soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried. This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, these bhaturas do not turn rubbery and chewy when they are eaten cold. The difference in the Chole recipe is the use of mint. Typically whenever I cooked chole I never use mint, but I must say this one is super delicious.

This recipe serves 3-4 people

Bhature:

Ingredients:

• 500 Gms Mainda (All purpose Flour)
• 1 tsp Baking powder
• 1 tsp Salt
• 2 small boiled potatoes, mashed
• 2 tsp yogurt
• 3 tbsp oil

Method:

Mix everything well - start making the dough, use very little water and make the dough very hard as it will become soft on its own with the moisture from the yogurt.

Leave it aside for 3-4 hours.

Roll into small or big circles and deep fry.

Chole: 

Ingredients:

• 500 gms Chole (soaked, cooked)
• 250 gms Tomatoes
• Mint Paste:
• 3/4 cup mint
• 1 inch ginger
• 1 medium onion
• 4-6 green Serrano chilies

Take all of the above ingredients (for mint paste) and grind into a paste.

  

Masalo:

• 1 tbsp. Jeera seeds
• 2 tbsp. Dhana seeds
• 6 garlic cloves
• 7-8 Black pepper seeds
• 1-2 small sticks of cinnamon
• 3 dried red chili (less if you like less Spicy)

Sauté everything on a hot pan for a few minutes until it starts releasing aroma, let it cool and then grind into a fine powder using a spice grinder or coffee grinder.

  Method:
 

1. In a deep pan, heat up some oil and fry the mint paste till the oil starts separating
2. Add the ground up masalo to pan and let it cook for two minutes before adding salt to taste
3. Then add the chopped tomatoes and let cook for a while until the tomatoes start releasing juices
4. Add the cooked chole  and let simmer for a while

• Serve the hot chole bhature with onions and lemon wedges.

Peanut Noodles

One of my friends always emails me recipes that are easy to make. This recipe is super easy, simple, yet very flavorful. I am always a pad thai fan and the flavors & textures of this recipe is very close to that. The mango in the recipe adds extra freshness.

This recipe will serve 4 people
 

Ingredients:

• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 large mango, sliced into thin strips
• 1 large cucumber, sliced into thin strips
• 1 large carrot, sliced into thin strips
• 2 cups fresh bean sprouts
• Finely chopped fresh coriander leaves for garnish
• 3 cups cooked noodles of your choice (cooked according to package instructions and drained)

Ingredients for the Peanut Sauce:

• 1 cup peanut butter
• 1 cup water
• 2 tbsp fresh lemon juice
• ½ tsp red chilli powder
• ½ tsp garlic powder
• 2 tsp of soya sauce
• 1 tsp Sri racha sauce
• salt, to taste

Method:

1. Mix all the ingredients for the peanut sauce in a microwave safe bowl and heat for a minute or two, stirring occasionally until the peanut butter softens and blends well with the water. 
2. Whisk to remove any lumps.
3. In a large bowl, add all the remaining ingredients, stir in the peanut sauce and let sit for 15-20 minutes. Garnish with fresh coriander and serve.

Carrot Rice

I love learning & exploring different cuisines. I had this rice dish at my friends house, who can make any rice dish extra gourmet by adding her spin to it. I tried making it at home and I was able to develop the same flavors as hers and here I am, sharing the recipe. I love the spices that are used in making this rice and carrots add natural sweetness to the dish.

This recipe will serve 2-3 people.

Ingredients:

• 1 Cup Basmati rice
• 4-5 Carrots, shredded
• 1 Red onion
• 2 Serrano chillies
• 1 1/2 tbsp of ginger & garlic paste
• 2 tbsp ghee
• 4-5 cloves
• 1-2 Star anise
• 1 Stick of cinnamon
• 2-3 Cardamom pods
• Palm full of  fresh mint leaves, cashew nuts & raisins to Garnish
• Salt to taste

Method: 

1. Fluff the cooked rice with a fork to separate the grains.
2. Heat ghee in a pan and add all the spices from the ingredients list.
3. When they crackle, add onions and saute until they caramelize.
4. To that, add ginger & garlic paste and cook for another 2 minutes.
5. Add carrot and salt and saute until the carrots are cooked. 
6. Remove from flame. If you like it crunchy then remove from flame when half done.
7. Add the cooked rice to the mixture. Carefully mix the rice so that it doesn't turn mushy.
8. Add mint leaves, cashews & raisins and give it a good mix.
9. Serve along with raita and gravy of your choice.

Orange Chipotle glazed Tofu

This recipe is tangy, sweet and has a kick to it. Maple syrup gives a tang but at the same time it adds sweetness to the dish. I make it all the time for my kids, yes my kids! they love it.

Ingredients:

• 2 Blocks Extra Firm Tofu
• 2 Cups of fresh orange juice
• 1/4 cup Maple Syrup
• 2 tbsp. Cider Vinegar or Rice Vinegar
• 2 Chipotle Peppers in adobo sauce, minced
• 1/2 tsp. Corn starch
• Red & Green Bell Peppers
• Chilli peppers; Optional
• Onions chopped
• salt  & pepper

Method:

1. Cut the Tofu and Veggies into cubes.
2. Mix the orange juice, maple syrup, chipotle peppers, salt & pepper to make a marinate and let it sit for 30 minutes.
3. Marinate the tofu with half of the marinate mixture in an airtight glass container and let sit in the fridge for a few hours.
4. In a sauce pan heat up a little oil and sauté the marinated tofu until it is crispy.
5. Mean while, mix the remaining marinate with the marinate from the tofu and heat up in a sauce pan with the corn starch till the marinate thickens up to make a glaze.
6. Now add the veggies to the crisp tofu and sauté them for a few minutes along with some salt and pepper.
7. Now pour the glaze on the tofu and veggies and mix well.
8.  This dish can be served warm or room temperature.

Kung Pao Potatoes

Kung Pao starts off with fresh, moist, un-roasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into hot oil on the bottom of a wok first, then deep fried until golden brown before the other ingredients are added. I tried this dish in London a few years ago at a restaurant called Daal Chinni and I instantly fell in love with the concept. I love fries and also I happen to love Asian food. This recipe is a combination of both and I promise you will love it too. Experimenting with some sauces one day, I thought of trying to make the potatoes I ate in London. This recipe comes close to what I had in London.  I have made it for a few of my friends and they have all asked me to make it over and over again.

Ingredients:

• 4-5 large Yukon Gold Potatoes 
• Oil to fry
• 4 cloves garlic, minced
• 1 tsp. ginger, grated
• 1-2 tbsp. sambal oelek sauce (ground chilli paste)
• 1/4 cup naturally brewed dark soy sauce (low sodium)
• 1 tbsp. rice vinegar
• 2-3 tbsp. honey
• 1 tsp. corn starch
• Freshly ground black pepper to taste
• 1/2 cup cracked cashews
• Thinly sliced spring onions (for Garnish)

Method:

1. Mix all the sauces along with the ginger and garlic and keep aside.
2. Cut the potatoes length wise like you will fries & rinse them with cold water.
3. Pat dry the cut potatoes on a kitchen towel.
4. Mean while in a deep frying pan heat up the oil to fry cracked cashews till they are golden and take them out on a paper towel to drain the extra oil.
5. Fry the potatoes in the same pan till they are golden and crispy, take them out on a paper towel.
6. Heat the sauce mixture with the corn starch and whisk the mixture till it come to a boil.  Make sure there are no lumps. 
7. In a large bowl pour the sauce over the fried potatoes until they are completely coated - like a glaze on the fries.
8. Mix in the fried cashews and garnish with spring onions.

Mee Goreng (Indian Version)

Another great recipe from the play dates when my son was a baby. One of the moms, and good a friend of mine, who is from Singapore, originally made these and I asked her for the recipe right away. It is really easy to make! For a kid friendly version make it a little less spicy.

Ingredients

• 1 packet fresh egg noodles
• 2 medium sized red onions, sliced
• 1 medium red pepper (optional)
• 1 packet Chinese spinach, chopped (I use choy sum, it has yellow flowers )
• 1/2 cup cubed fried tofu
• 1 small can of peas
• 1 1/2 tsp green chili, ginger and garlic paste
• 3 serving spoons of tomato ketchup
• 3 serving spoons of chili sauce
• 3 serving spoons of soy sauce
• 3 serving spoons of ketchup manis (sweet soy sauce)
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• Salt to taste

(Noodles are spicy so adjust the chili to your taste)

Method

1. In a large pot, stir fry chopped onions in some oil until light golden.
2. Add the chili, ginger, garlic paste, chili powder, salt and turmeric and cook for a minute.
3. Add the tomato ketchup, chili sauce, soy sauce and ketchup manis. Stir everything and let cook another minute.
4. Add in tofu cubes, peas and spinach. Cook till spinach wilts a little. 
5. Then add in the fresh egg noodles and stir until all the ingredients are mixed well.
6. Taste the noodles and if more salt and spice is required, add some chili powder for spice and salt .
7. Take a flat pan and pan fry mixed noodles lightly, with a little bit of oil, in batches - one serving at a time.

Chipotle Enchilada Sauce

The chipotle pepper is a smoked or dried jalapeño pepper that originated in the area surrounding Mexico City. The peppers may have been smoked to keep them from rotting, since the jalapeño is prone to quickly deteriorating when stored. Everyone who has tried these enchiladas have loved them!  From the recipe below, you can customize the sauce to fit your taste, plus the sauce can be stored and used later.  We also use it in our quesadilla - just spread some on the tortilla before adding the cheese.

Ingredients:

For the sauce:

• 1 tbsp. canola oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-2 chipotles in adobo sauce (depending on how hot you want it - remove the seeds if you want the sauce to be mild), minced
• 2 tsp. adobo sauce
• 1 tbsp. flour
• 1 cup vegetable broth
• 1 (15 oz.) can tomato sauce
• 2 tsp. chili powder
• 1 bay leaf
• 1/2 tsp. oregano
• 1 tsp. cumin
• salt and pepper to taste 

For the enchiladas:

1. The enchilada filling can vary: you can stuff them with just cheese or cheese and vegetables (bell peppers, onions, spinach sauted lightly with taco seasoning), or with avocado.
2. For the tortillas, you can use the corn ones, or flour ones, or there are now different varieties with different flavors. I like to use ones made with both corn and regular flour.

Method: 

1. In a medium sauce pan, heat the oil over medium heat. 
2. Add the onions and cook until translucent. 
3. Stir in the garlic and chipotle peppers and after about 30 seconds, add the flour.
4. Cook off the raw flour and then add the vegetable broth, tomato sauce, chili powder, bay leaf, oregano, cumin and salt and pepper to taste. 
5. Bring to a boil and then reduce heat to a simmer. 
6. Simmer to combine the flavors as you prepare the rest of the meal. Season to taste if necessary. 
7. Puree if you want - I sometimes pulse processed the sauce to make it nice and smooth.