Essence of PaniPuri Daal

This one is straight out of my head and an obsessive compulsion to use leftovers in the fridge!

Leftovers
500 ml Panipuri water (every locality in India has their own variation - make your own or try the Tarla Dalal one :))
1 Tablespoon Sweet Chutney (Raisins/Sultanas, Dates, Dried Figs, Tamarind paste, cumin seed powder, red chilli powder - pressure cooked and blended. Ingredients can be selected based on preference)
1 Tablespoon Panipuri masala (Combination of Red Chilli powder, Blacksalt, Coriander powder -equal parts)

Other Ingredients
1 Onion
4-5 Garlic cloves
1/2 teaspoon Ginger finely chopped
2 Tablespoons vegetable oil (canola, rice bran or peanut)
1 Cup (300 ml) Mixed Lentils (can also use left over panipuri stuffing)
3 Cups water

Method
1. Combine the mixed lentils and water in a pressure cooker and cook until 3 whistles and keep aside.
2. Heat the oil in a dish.
3. Add the chopped onions and cook till brown.
3. Add  chopped garlic and ginger and mix well for about 2 minutes.
4. Add the panipuri masala and mix well.
5. Add the Panipuri water and bring to boil.
6. Add the sweet chutney and stir well.
7. Add the cooked lentils.
8. Let it simmer for at least 5-10 minutes (or more until desired consistency is achieved).
9. There is so much flavour in this dish that you do not need a garnish or tadka.
10. Serving suggestion - this dish can be had on its own (very hearty like a shorba or soup) or with some plain rice.

Dhaba style Jeera Fried Rice

A dish that really stood out for me when I was back in Hyderabad was a Jeera rice that I had at the neighbourhood Dhaba. This dish for me epitomises a confluence of flavours. A north Indian dish with south Indian flavours cooked in a method inspired by the Chinese and served at a Punjabi joint!

Ingredients

Group 1

1 cup (300 ml) Rice - I prefer using basmati rice, but this could be any rice that isn't sticky.

1 1/2 cup water

A pinch of salt

A pinch of Ajinomoto (for that Chinese flavour) 

1 Teaspoon of sesame oil

--

1 Tablespoon Soy Sauce

4-5 Tablespoons sesame oil

5-10 chopped green chillies (to suit your spice level!)

2 Tablespoons Cumin (Jeera)

2 Tablespoons Garlic Powder (or chopped garlic)

1 Teaspoon Turmeric powder

1 Teaspoon curry leaf powder (or 5-6 fresh curry leaves)

Salt to taste

--

Garnish

3-4 Tablespoons finely chopped coriander (stocks and all)

1 half lemon juiced

Method

1. Cook Group 1 ingredients in a electric or pressure cooker. Once cooked, allow to cool and add 1 Tablespoon Soy sauce.

2. In a Wok add the sesame oil, wait until slightly warm, then add the chopped green chillies. Make sure your kitchen is well ventilated. When the chillies are frying, the fumes can make one very uncomfortable!

3. Wait until chillies have slightly browned, then add the cumin seeds.

4. Wait for about a minute, then add the turmeric powder, curry leaf powder and garlic. 

5. Wait for about a minute (slightly more if using fresh garlic - allow garlic to brown slightly).

6. Add in the rice and mix well.

7. Add salt and mix well.

8. Turn off, add chopped coriander and lemon juice and mix for one final time!

9. Serving suggestion - while the rice is very tasty on its own, it goes really well with a salad of onion, cucumber and carrot. 

Almond Friand

I always enjoy almond meal based baked desserts so thought I will put my thinking cap on. I generally enjoy desserts that aren't too fluffy or sugary and have fewer but stronger flavours. So, presented here is a Almond Friand/cake. The friand reference is an afterthought due to the similarity of the look and feel, and texture. I did not follow a recipe, this was purely a fluke based on ingredients I easily found in my pantry :)

Ingredients

Group 1
1 cup almond meal
1 cup self raising flour
3/4th cup castor sugar
1 pinch of salt

Group 2
200 ml mascarpone cheese
1 tbsp almond essence
1 tbsp vanilla paste
1 egg yolk

Fat
1 cup coconut oil (liquid form - microwaved)

Garnish
20 finely chopped almonds



Method
1. Gather Group 1 ingredients in a mixing bowl and keep aside.
2. In a small bowl, mix Group 2 ingredients well.
3 Microwave the coconut oil on high for 2 minutes or until it is liquiefed. Set aside for 30 seconds.
4. Pour the coconut oil into the mixing bowl, mixing well and add in the Group 2 ingredients. Whisk well for about 10-15 minutes.
5. Pre-heat fan enforced oven at 180 degrees.
6. Pour batter in mould (for the friand, I put roughly 1 tbsp of batter in to the mould).
7. Add chopped almonds on top.
8. Bake for about 30 mins until golden  brown.
9. Remove from oven and allow to set and cool.
10. Remove from mould and enjoy!