Vegetable Fried Rice and "Guide"

At a get-together, one of the ladies boasted that she had decided that she would take one day off of cooking every week.  She had done this by declaring every Friday a 'leftover' day.  I thought it was a cute idea and decided to do the same - only I realized that on a daily basis I didn't really have any leftovers ... except rice.  Hence the recipe for vegetable fried rice was born.

If you think about it, "Guide" was a film that was way ahead of its time.  The screen adaptation of R.K. Narayan's novel excelled on many levels.  The story was different from the usual 'boy meets girl' sagas.  Dev Anand gave us his finest performance to date as Raju the guide.  Waheeda also won many awards for her role as Rosie.  Add to that S.D. Burman's music and Vijay Anand's direction, and you have the ultimate masterpiece.

Ingredients
2 cups leftover cooked basmati rice
2 cups mixed vegetables (french cut beans, julienned carrots, cauliflower florets, and peas)
1 onion sliced
1 clove garlic
Salt to taste
1/2 tsp garam masala
1 tablespoon oil
1/4 tsp red chili powder
1 tsp lemon juice
1/4 tsp cumin seeds

Method

1. Heat oil in a pan.  When heated add the cumin seeds.
   
2. When they splutter, add the crushed garlic and sliced onion.
   
3. When the onion browns add the vegetables and salt.  Reduce heat.
   
4. Cook covered till the vegetables are tender.
   
5. Now add the rice, garam masala, chili powder, and lemon juice.  Mix well.
   
6. Serve warm.

Kofta Curry and "Devdas"

One summer, my neighbor had a bountiful crop of zucchini in her backyard and she happily presented me with a dozen. You don't get zucchinis in India, and so I had no idea what to do with them ... and said as much. She suggested zucchini bread, which took care of one or two, but how much zucchini bread can one eat?  So on a whim, one afternoon, I decided to substitute grated zucchini for the grated lauki in my kofta curry recipe. And I have been doing it ever since.  The recipe below serves four.

This week's movie is "Devdas."  Sharat Chandra Chattopadhyay was one of Bengal's most famous authors. His novels have been translated into many other Indian languages including Marathi which allowed my mother to enjoy them as well.  A lot of his novels have been made into movies, "Parineeta," "Biraj Bahu," and of course "Devdas."  "Devdas" has been made into a movie three times.  The second one with Dilip Kumar, Suchitra Sen, and Vyjayatimala boasted good music and fine performances, but it is the latest one that I like the best.  Shahrukh Khan's Devdas is brilliant in patches. But it is the acting of Aishwarya Rai and Madhuri Dixit that weave it into the irresistible tragedy set in the India of the early 1930s - with lavish sets and pleasing music.

Ingredients
For the koftas
1 cup grated zucchini
3/4 cups besan
1 small onion chopped
1/4 teaspoon chili powder
Salt to taste
1/4 cup chopped coriander leaves
Oil for frying

For the gravy
1 cup crushed tomatoes
1/2 cup yogurt
1 teaspoon garlic ginger
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon coriander powder
1 tablespoon ground almonds
1 tablespoon oil
2 tablespoons heavy cream
Salt to taste

Method

1. Mix the grated zucchini, besan, salt, chili powder and chopped onion and cilantro.
   
2. Form round koftas and fry in medium hot oil till brown in color. Set aside.
   
3. Whisk the crushed tomatoes with yogurt, ginger garlic, salt, turmeric and chili powder.
   
4. Heat oil in a pan and add the tomato mixture.
   
5. Stir for a while on medium high heat then cover and simmer till oil separates.
   
6. Add the ground almonds, coriander powder and garam masala. Stir for 1-2 minutes.
   
7. Add the heavy cream and the koftas.
   
8. Heat through and serve hot with parathas.

Note: Add the koftas only just before serving.  You can substitute the zucchini with 1 cup grated cabbage.

Rajma and "Teesri Manzil"

One winter, at a party with the ladies' group, the conversation turned to comfort foods.  Everyone had their favorites.  My own idea of comfort food was something warm and filling ... and easy to make - like khichadi.  Mrs. Kapoor swore by the merits of rajma and chawal.  Her description was so colorful that I decided to try out her recipe.  Over the years, it has turned into a favorite for both my daughters and my husband.  Who can beat the combination of tasty dish that is actually good for you, coupled with some hot basmati rice.  The recipe below serves four.

This week's movie is "Teesri Manzil"  If there was ever a masala movie that keeps you hooked 'til the end, this would be my number one.  The combination of the fantastic music by R.D. Burman and the superb direction by Nasir Hussein is unbeatable.  The presence of Shammi, Asha, and the inimitable Helen is just icing on the cake.

Ingredients

2 cans red kidney beans

1 tablespoon ginger-garlic paste

1 small onion, chopped fine

1/2 cup crushed tomatoes

1/4 teaspoon red chili powder

1/4 teaspoon garam masala

Salt to taste

1 tablespoon oil

1 tablespoon heavy cream 

Chopped coriander for garnish

Method

1. Boil the kidney beans with a little salt 'til soft.
2. Heat oil in a pan.  When heated, add the ginger-garlic paste and saute for 1-2 minutes.
3. Add the chopped onions and saute on medium heat 'til the onions are cooked.
4. Add the crushed tomatoes and stir for about five minutes.
5. Add the cooked rajma, chili powder, and garam masala.  Simmer for about five minutes.
6. Check for salt and add the heavy cream.
7. Garnish with chopped coriander and serve hot with rice.

Chicken Masala & "Vivah"

Back when I first came to the U.S., I didn't have much cooking experience. I managed the day-to-day fare, but when it came to feeding guests, I had to rely on one of the two recipe books that I had brought from home. Therefore, whenever we were invited to a dinner-party, I bugged the hostess to give me the recipe for whatever dish I took a liking to.  At one such get-together, I thought the chicken curry was delicious and begged the hostess (a Mrs. Guha) to give me the recipe. She seemed rather reluctant but gave it to me anyway. I wondered if she might have left out a secret ingredient or two. Nevertheless, I tried making it and it turned out great. The recipe below serves 4.

This week's movie is "Vivah."  This movie is from the makers of hits like "Maine Pyar Kiya" and "Hum Aapke Hai Kaun."  Their movies specialize in stories that can be narrated in four lines but are still presented in a way to appeal to the audience.  The film was touted as a journey from engagement to marriage.  Not only do Shahid and Amrita fit perfectly into their roles, Seema Biswas excels as the jealous chachi displeased with the fact that her niece is better looking than her daughter and that her husband is going all out in spending for her impending vivah.  The songs are pleasing and it is overall a thoroughly entertaining film.

Ingredients

1 lb cut up chicken

1 tablespoon oil + 1 teaspoon oil

1 medium onion

1 tablespoon ginger garlic paste

1 cup beaten yogurt

1/4 teaspoon turmeric

1/2 teaspoon chili powder

1 teaspoon coriander powder

1 tablespoon khus khus (poppy seeds)

1/2 teaspoon garam masala

1/4 teaspoon cumin seeds

1 bay leaf

Salt to taste

Cilantro for garnish

Method

1. Slice the onion.  Heat the teaspoon of oil and add the sliced onions.  Keep stirring over medium heat, until the onions are light brown in color.
2. Add the khus khus and saute for 1-2 minutes.
3. Cool and grind to a paste.
4. Mix the paste with ginger-garlic, yogurt, salt, coriander powder, turmeric and chili powders, and garam masala.
5. Add the cut chicken to this.  Keep aside for 30 minutes.
6. Heat the remaining oil on high heat.  When hot, add the cumin seeds and bay leaf.
7. Add the chicken and stir on high heat for 1-2 minutes.
8. Reduce the heat and cook covered until done.
9. Garnish with cilantro and serve hot with rice.

Badam Poli & "Mera Saaya"

Happy Diwali everyone! Diwali always brings back fond memories ... mithai, crackers, and abhyang-snan ... in keeping with tradition, my mother always made puran polis on diwali padva day.  One year, she decided to try something new. She made badam polis instead.  They were an instant hit with the whole family and have been my favorite ever since.  Not only are they much easier to make, but you can even convince yourself that they are good for you.  The recipe below makes twelve.

This week being Halloween week, I thought I would talk about one of my favorite suspense movies - "Mera Saaya." For some reason, by and large, Hindi films have stayed away from the mystery genre.  Hence, there are very few notable films in this category: "Mahal," "Woh Kaun Thi," "Bees Saal Bad," and "Kohra," to name a few. "Mera Saaya" was shot in the beautiful locales of Udaipur.  Raj Khosla's superb direction and Madan Mohan's haunting melodies make this a must-see.

Ingredients 

For the filling

3/4 cup ground almonds

1/4 cup besan

1 teaspoon ghee

1/4 teaspoon cardamom powder

1/4 teaspoon ground nutmeg

3/4 cup powdered sugar

1 tablespoon water

For the dough

2 cups whole-wheat flour

1 tablespoon vegetable oil

Pinch of salt

Method

1. Combine flour, oil, and salt.  Add warm water to make a soft dough.  Keep aside covered.
   
2. Heat the ghee over medium heat and roast the besan until light brown and fragrant.
3. Cool besan slightly and mix with the ground almonds, sugar, cardamom, and nutmeg powders.  This makes the filling.
4. Add 1-2 tablespoons of water to bind together.  Knead until soft.
5. Separate the dough into 12 balls.  Take 1 ball and roll out to 3-4 inches.  
6. Cup the rolled-out ball in your palm and add 1 tablespoon of filling.
7. Bring the edges together to seal and flatten.
8. Roll out into a roti on a floured board until it is approximately 6-7 inches in diameter.
9. Roast on a hot griddle on both sides.
10. Serve hot with melted ghee.