Bon Apetit - Quad's Cookbook

Bajji

(Pakoras, Bajjia, Pakodas, Vegetable Fritters) Bajji or Pakoras or Pakodas are a famous snack all over India. It can be found in five star hotels, small shops, road side stalls and seashores shops. It is a versatile recipe that can be made with any vegetable available on hand. The vegetable is thinly sliced, dipped in gram flour batter and then deep fried.

Some of the popular bajjis/pakoras are vazhakkai bajji, made with raw banana, vengaya baji (Pyaz Pakora), made with onion circles, cauliflower bajji/pakora, urilai kilangu bajji (aloo pakora), made with potato slices, bread bajji/pakoda, palak pakoda, made with spinach leaves, kathrikai bajji (bainghan pakora), made with brinjal slices, paneer pakora/bajji and milagai bajji (mirchi pakora), made with banana peppers.

Other vegetables can also be used to make bajji/pakoras like zucchini bajji/pakora, brocooli bajji/pakoras, mushroom bajji/pakoras , paneer pakoras, tofu bajji/pakoras, soya chunks pakodas etc. Non veg lovers can make shrimp bajji/pakoras or chicken bajji/pakoras (with chicken strips). When hard boiled eggs are used to make the bajjis, it is called mutta bonda (Egg Bonda).Whatever you use, the recipe is the same. You can make this as an appetizer or as an evening snack with tea.

Ingredients

Besan (Gram Flour/ Chickpea Flour) – as needed (start with 1/2 cup)
Assorted Vegetables – depending on availablity (Raw Banana, Potatoes, Bread Slices, Banana Peppers, Cauliflower, Onion etc)
Red Chili Powder – 1 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Baking Soda – 1/4 tsp
Water – as needed to make batter
Salt – to taste
Oil – for deep frying

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Assorted Bajjis​

Method
1. Cut the vegetables into small pieces. Generally raw banana, potato, brinjal and onion are made into thin slices, cauliflower is cut into bite sized florets, bread is cut diagonally to form a triangle.
2. Mix all the dry ingredients (besan, corn flour, red chilli powder, baking soda, cumin powder, turmeric powder and salt) in a bowl.
2. Add water little by little while mixing it constantly to make a smooth batter.
3. In the mean time heat oil for deep frying.
4. Dip the vegetables/bread/shrimp/chicken one at a time in the batter so that it is completely coated with the batter and drop in hot oil.
5. Do not overcrowd the oil. There should be enough space for the bajjis to float in the oil without getting stuck to each other. Deep fry till it becomes golden brown.
6. Drain excess oil in paper towels and serve hot with some chutney, hot sauce or ketchup.

Tips
- Add 2 tblsp of rice flour/corn flour to the bajji batter and make bajjis/pakoras. This way the bajjis/pakoras will stay crispier for a longer time. This will be very useful when making for guests or for parties.
- The temperature of the oil should be medium hot. If the temperature is too hot, the outside will get browned too fast without the vegetable getting cooked. If the temperature is too low, the bajji will become very oily.
 
Cauliflower Pulao

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(Cauliflower Rice, Gobhi Pulav)

Variations
- You could also make potato pulao, beans pulao, peas pulao, carrot puloa, soya pulao etc using the same recipe.


Ingredients

Basmati Rice - 2 cups
Cauliflower - 1 (medium size cut into small florets)
Onion - 1/2 sliced
Ginger garlic Paste - 1 tsp
Green Chillies - 5 (finely chopped)
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Fennel Powder - 1 tblsp
Pepper Powder - 1/2 tsp
Cumin seeds (Shahi Jeera) - 1 tsp
Cilantro - handful (finely chopped)
Oil/Ghee/Butter - 1 tblsp



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Method


1. Heat little oil/ghee/butter in a pan and splutter the cumin seeds.
2. Saute the onions till it turns golden brown followed by green chillies and ginger garlic paste.
3. Add the cauliflower florets along with turmeric powder, garam masala, fennel powder, pepper powder and required salt.
4. Add the soaked rice, 3 cups of water and required salt.
5. Cover and let it cook till the pulao is done. You can cook in a pressure cooker for 1 whistle or in a rice cooker too.
6. Finally add finely chopped cilantro and serve with onion raita or any other vegetable raita.

Tips
- If you have left over cooked rice, follow the above recipe till step 3. After that add just 2-3 tblsp of water and cook the cauliflower. The cauliflower should be completely cooked but still retain its crunchiness. After that mix the cooked rice, check for salt and garnish with finely chopped cilantro.
- You could also add toasted cashews for added richness.
- You could make the rice more rich by cooking the whole thing in coconut milk.
 
Spinach and Orange Soup..nice tangy soup to enjoy this winter!!!












Ingredients:
1 medium bunch Spinach(approx 1 1/2 cups when chopped)
1 medium Onion,sliced
1 medium sour Orange
1 tbsp butter
1 tbsp fresh cream
1 tbsp grated cheese
1/2 tsp Sugar
1/4 tsp pepper powder(freshly ground)
salt to taste

For Spice bag:
1/4 tsp cumin seeds
2 cloves
2 garlic pods
1/4 tsp black pepper corns




Method:
  • Wash the spinach properly and soak it in salted water for 8-10 mins.Drain and chop them.
  • Peel the outer skin from orange.Remove seeds,pith,skin and separate it into segments.
  • Crush the spices(mentioned under spice bag) lightly in a mortar and pestle and tie it in a muslin cloth to form a potli.
  • Heat butter and fry onions and then add chopped spinach leaves.I replaced the butter by adding a tsp of oil to avoid the extra calories.
  • Still till the leaves shrink and moisture is absorbed in reduced flame.
  • Pour just enough water to cover,add orange segments,spice bag and cook for 7-8 mins(do not cover it).You can even pressure cook the above mixture,but you will loose the lovely green color of spinach in that process.
  • Cool down and then discard the spice bag after squeezing well.Blend the spinach mixture into a smooth puree and then strain through a sieve if necessary.I prefer mine without sieving the mixture.
  • Dilute it with required amount of water,I like soups of medium thickness consistency so I added little more water,So add water according to your desired consistency.
  • Add salt,sugar and pepper powder and reheat till the boiling point in reduced flame stirring in between.
  • Pour hot in individual soup bowls and dot with whipped cream and sprinkle grated cheese over it.I completely avoided whipped cream and cheese and I just sprinkled some freshly crushed pepper and a fried crouton over it.It is your choice completely to make the soup rich and yummy.
Serve it hot with any accompaniments.
 

Easy Samosas

Use packaged refrigerated piecrusts to make these classic appetizers stuffed with a curried potato-pea filling.

Makes 12| Hands-On Time: 25m| Total Time: 55m

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Ingredients


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 1/2 teaspoons curry powder
  • Kosher salt and black pepper
  • 2 cups store-bought refrigerated mashed or frozen mashed potatoes, thawed (about 16 ounces)
  • 1 10-ounce package frozen peas, thawed
  • 1 15-ounce package refrigerated piecrusts
  • 1 jar mango chutney (optional)



Directions


  1. Heat oven to 375° F. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Add the curry powder, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the potatoes and peas.
  2. Unroll the piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.
  3. Bake the samosas until golden, 22 to 25 minutes. Serve with the mango chutney, if using.
 
Curried Rice With Shrimp

Cook the rice with curry powder and garlic until tender to infuse it with fragrant flavor.


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Serves 4| Hands-On Time: 20m| Total Time: 40m
Ingredients


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons curry powder
  • 1 cup long-grain white rice
  • kosher salt and black pepper
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1/2 cup fresh basil

Directions


  1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  2. Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
  3. Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
  4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.
 
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