Coconut Cookies (Nan Khatai)

Nan Khatai (the way I remember it) is a shortbread with a buttery, crumbly cookie texture and is subtly flavored with a combination of spices common in both savory and sweet Indian dishes. Cardamom, cloves, cinnamon, nutmeg, mace, ginger and fennel seeds are some of the must-have spices in my desserts, breads, and cookies. Aside from these spices desiccated coconut, pistachios, walnuts, almonds, cashews, peanuts, chironji, flax seeds, poppy seeds, black and white sesame seeds are also used in making a myriad of sweets in India.

Traditionally nan khatai was prepared with ghee or dalda (clarified butter or Indian version of vegetable shortening), sugar and a combination of all-purpose flour (superfine wheat flour – maida), rice flour or semolina with or without any leavening agent. It is simply a delicate butter cookie (quite rich almost resembling pecan sandies) which just melts in your mouth. Over the years I have made various types of cookies with or without the nuts. My son’s favorite is with chocolate chips and chunks of walnuts.

1 cup unsalted butter, softened
2/3 cup granulated sugar or to taste
1/2 teaspoon pure coconut or almond extract
1 cup all-purpose flour, sifted
1/4 cup sooji or cream of wheat
1/2 teaspoon roughly crushed cardamom seeds
1/4 teaspoon salt and generous pinch of baking powder
1/4 cup desiccated coconut, lightly toasted
1/3 cup chopped walnuts

1) In a mixing bowl, cream butter, sugar and coconut extract until smooth. Add the remaining ingredients except toasted desiccated coconut and walnuts. Stir to mix until the mixture comes together and forms stiff cookie dough.
2) Or remove the dough from the mixing bowl and knead it until all the ingredients are fully incorporated. Using a rolling pin, lightly roll out the cookie dough and flatten into a patty. Wrap the patty in the plastic sheet and chill in refrigerator for about 30 to 45 minutes.
3) Preheat oven to 325 to 350 degrees F. Shape the dough into 1-in balls and place them on ungreased baking sheets, spacing them about 1/2-inch apart. Lightly flatten with the tines of a fork (dipped in milk) in criss-cross pattern.
4) Or using a rolling pin, roll out the flatten patty into a rectangle measuring about 9 by 13 inches 1/4 to 1/8-inch thickness or as desired. Using a 2-inch round cookie cutter cut as many circles or cookies as you can from the rolled out rectangle. Lightly flatten with the tines of a fork (dipped in milk) in criss-cross pattern. Repeat the process until all the cookie dough is used.
5) Carefully lift the cookies with a spatula and place them onto ungreased baking sheet, spacing them about 1-inch apart.
6) Bake the cookies for 8 to 10 minutes on the middle rack of the oven, rotating the baking sheet front to back and top to bottom rack halfway through the baking time for even baking, or until the cookies are lightly golden around the edges. Cool slightly before removing from baking sheet. Remove and cool completely on wire rack before storing in an airtight container.

Note: This recipe is base for so many cookies in my western kitchen. Often prepare them with the combination of flour, rolled oats, unsalted butter, roughly chopped nuts of choice, extract, leavening agent, salt and powdered sugar along with the liquid of choice.

Yield: Approximately 3 dozen cookies.

Spicy Fiddlehead Ferns

Fiddlehead ferns are compact baby ferns before they open up. My recollection of fiddlehead ferns starts as a child since they, along with other varieties of wild greens, grew abundantly near a stream running through my parents’ peach-apricot orchard in the northern hills of India. These fiddlehead ferns were actually much thinner than most varieties available in a produce section of the local supermarket and were traditionally prepared either by parboiling with generous amount of ghee, garlic, ginger, salt and red pepper flakes, or without parboiling and braised in spicy yogurt or tomato-based sauce. Fiddlehead ferns are an acquired taste and are one of the seasonal greens found in early spring to late May here in New England but in India we had it right after the monsoon season.

1 pound fiddlehead ferns
2 tablespoons vegetable oil
1 medium-size onion, peeled and thinly sliced
1 teaspoon chopped garlic
1 teaspoon grated ginger (optional)
1/4 teaspoon turmeric
Salt and red pepper flakes to taste
Juice of 1/2 lemon

1) Remove the stem ends from fiddlehead ferns, and discard. Place the fiddlehead ferns in a strainer under cold running water and wash thoroughly; drain.
2) Bring water to boil in a saucepan, add fiddlehead ferns and parboil for 25 to 30 seconds. Drain and set aside.
3) Heat 1 tablespoon oil over high heat in a large skillet. Add onion, stirring, until translucent, about 1 to 2 minutes.
4) Stir in garlic, ginger and turmeric, and cook for about 10 to 20 seconds. Add more oil if needed. Add fiddlehead ferns and stir to mix. Season with salt and red pepper flakes to taste.
5) Cover and cook until fork-tender, no more than 6 to 7 minutes. This is one of the dishes you don’t want to overcook. Add lemon juice and a few drops of water, if necessary (or if you like crispy taste follow the same method until fork-tender except add about 1/2 tablespoon unsalted butter and cook over the high heat without covering the skillet for about 1 minute).

Rice Casserole (Vegetarian Biryani)

A perfectly cooked fragrant rice dish can be a great meal for entertaining small or large crowds, but it is primarily used as a festive side dish for special occasions such as weddings in India. I first tasted this dish while visiting one of my brothers-in-law in Lucknow, India. To me, it is nothing more than my version of rice casserole, which is basically a “one pot” meal known as biryani. Traditional biryani is fairly time consuming, requiring lengthy prep and cooking times due in part to the endless ingredients that are needed.

My version focuses more on simplicity while not sacrificing taste. I don’t claim that this is the best vegetarian biryani (if you can even call it that) but I would suggest we leave that to the food critics. In any event, I love to make this “one pot” meal as long as I have the needed ingredients in the refrigerator. With your choice of vegetables (assortment of vegetables or meat), long grain rice, nuts, spices and herbs, you can create a delicious meal based on what’s in the refrigerator. The key is that you want to partially cook the vegetables and rice separately (traditionally the rice was cooked more than halfway through) and then layer and bake it in the oven. The type of rice and vegetables selected for this dish is one of personal taste. However, the traditional rice for the festive biryani is always prepared with basmati rice. Like any Indian dish, there are probably as many variations of any given recipe as there are cooks. I prefer to serve it with plain yogurt or cucumber raita, sliced tomatoes and plain papads.

1 1/2 cups basmati or any long grain rice
2 2/3 cups water infused with aromatic spices
1/4 teaspoon saffron threads dissolved in warm water or warm milk
3 tablespoons ghee or vegetable oil
1/2 cup cashew halves or choice of nuts
1 large onion, peeled and thinly sliced
1 tablespoon ginger-garlic paste
1 cup of each - green beans and carrots, cut diagonally
2 cups cauliflower florets or as needed
1 tablespoon biryani masala or as needed
1 teaspoon salt or to taste
1/2 cup frozen green peas, thawed
1/8 cup of each – chopped mint and coriander leaves
Crispy fried onion, thinly sliced tomatoes or choice of garnish
Plain yogurt or raita

1) Wash the rice thoroughly under the cold running water until there is no milky residue present. Cover with cold water and soak for 30 minutes. Drain in a sieve and set aside.
2) Make a bouquet garni by placing 2 bay leaves, 1-inch crushed cinnamon stick, 3 crushed cardamom pods, 5 cloves, 1/4 teaspoon fennel seeds and 8 crushed black peppercorns in a 6-inch muslin cloth and tie with white string. Or simply add the aromatics to boiling water and strain before adding to sauteed rice.
3) Bring water to a full boil and add the bouquet garni. Reduce the heat to low and let it simmer covered while you prepare the vegetables (or meat) and rice.
4) In a large skillet heat 1 tablespoon oil or preferably ghee and fry cashew halves until aromatic. I omit this step. Carefully remove cashew halves with a slotted spoon to a plate. Set aside.
5) Add remaining 1 tablespoon oil to skillet and add black cumin seeds if desired. (Traditionally at this point whole aromatics – one-inch piece crushed cinnamon stick, 6 peppercorns, 2 crushed cardamom pods, 2 bay leaves and 5 whole cloves were added before adding onion). Stir in onion and saute until translucent. Add ginger-garlic paste (or masala paste), green beans, carrots and cauliflower florets. (Again these vegetables were sautéed individually in different stages).
6) Add more oil if desired. Cook the vegetables until caramelized, stirring frequently to prevent vegetables from scorching. Stir in the biryani masala and salt to taste (I add only 1/2 teaspoon of this masala since I find most of the commercial blends quite spicy for my palate but add my own mix – ground fennel, cumin-coriander, turmeric, a generous pinch of cinnamon, freshly grated nutmeg and cardamom). At this stage add 1/4 cup plain yogurt and green peas and stir to mix thoroughly. Lower the heat and cook until the vegetables are almost done. Add the mint and coriander leaves if desired (since I have picky eaters try to omit adding these herbs in the cooking process).
7) Meanwhile in a 3-quart saucepan add 1/2 tablespoon oil just to coat the bottom of the pan and saute rice until opaque (traditionally rice was fried or toasted without washing in generous amount of ghee which took longer time to cook). Add the boiled water to rice and discard the bouquet garni. Stir in the salt to taste and cover the pan with a tight-fitting lid and simmer for about 8 to 10 minutes until rice is almost cooked.
8)Carefully spread a thin layer of rice (approximately 1 1/2 cups rice) evenly in the bottom of a lightly buttered 3-quart casserole dish or douch oven with ovenproof tight fitting lid. Sprinkle 1 tablespoon saffron water in a circular motion and scatter the vegetables evenly over the rice. (At this stage I like to add my favorite nuts).
9) Repeat the process until all the ingredients are used and drizzle the remaining saffron water in a circular motion over the rice and top with the nuts. Cover with a lid or aluminum foil and bake at 350 degrees for 25 to 30 minutes in the middle rack of the oven. At this stage it can easily be prepared in the microwave. Let it sit for at least 15 minutes before serving.

Note: I prefer 1 part rice to 2 part of an assortment of vegetables and some kind of protein (Japanese eggplants, Italian green beans, mushrooms, green, red bell pepper and water chestnut) with the tomato based spice sauce and pressed tofu.

Yield: 6-8 servings.

Stuffed Pastry II (Gujiya)

I’d imagine that most holidays around the world incorporate different types of foods and Holi is no exception. In my nani’s family, no Holi celebration is complete without bright colors and gujiya (or assortments of sweets), which is used primarily as a festive sweet for special occasions such as Holi. I like to make these for Holi every year as it continues my family tradition and I wanted to share this recipe with readers. There are a variety of sweet or savory choices for the filling but a popular choice is a khoya-nut mixture from my nani’s kitchen. Like any traditional food, there are probably as many gujiya recipes as there are cooks. They are versatile and can be served deep-fried or baked. The previously posted recipe for gujiya is one of the sweets commonly associated with the traditional Holi celebration in my nani’s kitchen with or without dipping in sugar-honey syrup.

1 1/2 cups, grated carrot
2 tablespoons unsalted butter
1/2 cup sugar or to taste
1/2 teaspoon freshly ground green cardamom seeds
1/2 cup milk powder
1/4 cup desiccated coconut (texture somewhat like corn meal)
1/4 cup chopped walnuts or unsalted cashews
1 cup flour, plus more for dusting
1 1/2 tablespoons unsalted butter, melted
1/3 cup water or as needed
Sugar-honey syrup (optional)
Ghee or vegetable oil for deep-frying

1) To make the filling: Place grated carrots into a microwave-safe bowl and microwave on high for 2 to 2 1/2 minutes. Stir and microwave for another 2 to 3 minutes to ensure even cooking. At this stage the carrots will become quite soft. Set aside.
2) Or omit the step #1 and melt butter in a heavy-bottomed pan and add grated carrots. Cook on low heat, stirring frequently, until softened or all the liquid has evaporated.
3) In a heavy-bottomed saucepan melt butter over the medium heat and cook softened carrots with sugar, stirring constantly, 5 to 6 minutes, or until the carrot mixture is quite thick like soft cookie dough.
4) Remove from the heat and add the cardamom, milk powder, lightly toasted coconut and walnuts. At this point I like to add a generous pinch of cinnamon and freshly grated nutmeg. Stir to mix thoroughly. Let it cool completely before stuffing the gujiyas.
5) For making the dough and finishing the gujiyas follow the step #3 to step # 8 of the previous version of Stuffed Pastry (Gujiya) recipe posted on March 2, 2008 of Nani’s Indian Cooking blog.

Note: After deep-frying, these were dipped in the sugar-honey syrup that gave the finished product quite a sheen (almost resembling the sugar glaze on doughnuts). I personally omit this step.

Yield: 10-12 Stuffed Pastries.

Stuffed Pastry (Gujiya)

Gujiya is a deep-fried crescent-shaped pastry stuffed with khoya and a nut mixture filling. The ingredients used in the filling vary by region, which can result in a variety of interesting combinations. My nani’s gujiya, for example, had a rich filling that consisted of khoya, sugar, nuts of choice, and cardamom.

The dough for gujiya is made of three basic ingredients – flour, fat, and choice of liquid. Stiff dough is the key for making the tastiest crusts or covering for gujiya. I wanted to share my version of gujiya (made in my western kitchen) to celebrate Holi, one of the Hindu festivals of colors, which mostly falls during the end of February or March. I remember the great tasting gujiyas my sister-in-law (bhabhiji, elder brother’s wife) made for my last visit that coincided with the Holi celebration that year.

1 cup drained ricotta cheese or khoya
3/4 cup granulated sugar or to taste
3/4 teaspoon freshly ground green cardamom seeds
1/4 cup desiccated coconut
1/8 cup chopped almonds
1 cup flour, plus more for dusting
1 1/2 tablespoons unsalted butter, melted
1 tablespoon plain yogurt – optional
1/3 cup water or as needed
Ghee or vegetable oil for deep-frying

1) To make the filling: Combine ricotta and sugar in a heavy-bottomed pan. Cook on low heat, stirring frequently, until all the liquid has evaporated.
2) Remove from heat and add cardamom, coconut and almonds. Stir to mix thoroughly. Let it cool completely before stuffing the pastries. The filling may be prepared with any combination of finely chopped cashews, walnuts, desiccated coconut, raisins, and my favorite chironji and finely grated cooked carrots along with the roasted sooji (cream of wheat).
3) To make the dough: Put the sifted unbleached all-purpose flour, butter and yogurt (or milk) in a medium bowl and stir with a fork to blend. Add the water a little at a time and stir vigorously until stiff dough is formed.
4) Turn the dough onto a lightly floured work surface and knead for 1 to 2 minutes until smooth and pliable.
5) Divide the dough into 10 to 12 pieces and roll each piece into a 3-inch circle or simply roll out the dough into a rectangle. Using a 3-inch round cookie cutter cut as many circles as you can from the rolled out rectangle. Gather the scraps and reroll the dough and cut out more circles.
6) Take one circle and put a heaping tablespoonful of the filling onto one half of the circle, leaving a little space along the edges (or simply use a mould if you have on hand). Dip a finger in water or milk and run it along one half of the edge of the circle (since the dough is quite pliable I personally omit this step).
7) Fold the dough over so that it forms a half moon or crescent shape. Press the edges to seal securely and pinch the edges of the pastry as if you are preparing a delicate pie shell or carefully seal each pastry with tines of a fork.
8)Heat ghee in a wok and fry the pastries or gujiyas until lightly golden on both sides. When cool they can be stored in an airtight container at room temperature.

Note: Khoya is mostly available in Indian store but could easily be substituted with either milk powder or strained ricotta cheese.

Yield: 10-12 Stuffed Pastries.

Spicy Red Kidney Beans (Rajma)

Many common types of beans are served in my kitchen in one form or another. Beans are highly versatile foods and can easily be served as a side dish, appetizer, main dish and even a dessert. Given that we’re in the middle of winter, I like to return to my comfort foods, which includes hearty dark red kidney bean stew. Nothing is more satisfying to me than a big bowl of hot rajma on a blustery winter day. However you define them – legumes, dried beans, pulses or dals (in my nani’s kitchen) – they are an essential and nutritious part of many ethnic cuisines around the world.

Today I wanted to share a simple recipe using dried red kidney beans which can be prepared with any combination of roots or your choice of vegetables and spices. Bean dishes are generally served with chapati, nan, or simply over plain boiled rice (my preference!). Spicy red kidney beans or rajma (really Indian version of chili without meat) is a one of my childhood comfort foods and remains so to this day. Enjoy!

1/2 pound dried red kidney beans, soaked overnight
2 tablespoons vegetable oil
1 large onion, finely chopped
1 1/2 tablespoons ginger-garlic paste
1/4 teaspoon turmeric and salt to taste
1/2 tablespoon ground coriander-cumin
1 teaspoon mild chili powder or to taste
2 medium tomatoes, chopped or canned crushed tomatoes
1 teaspoon garam masala – optional
Coriander leaves for garnishing

1) Wash and drain the red kidney beans thoroughly. Place beans in a heavy-bottomed 3-quart saucepan and add 3 to 3 1/2 cups water. Bring to a full boil over high heat and skim off any foam that rises to the top. At this stage I like to add 1 teaspoon salt, 2 large crushed garlic cloves, 1-inch crushed ginger slice, 1 bay leaf, 1 2-inch cinnamon stick and 1 teaspoon oil. Cover partially with a tight-fitting lid and reduce the heat to medium. Simmer beans for approximately 50 to 55 minutes or until kidney beans are fork tender. Or if you like to use drained canned red kidney beans omit the step # 1 and simply follow the step # 2 except use a larger saucepan rather than a skillet.
2) Meanwhile in a large skillet, heat 1 tablespoon oil and sauté the onion until lightly brown. Add the remaining ingredients except garam masala and coriander leaves. Cover and cook for approximately 8 to 10 minutes or until tomatoes are softened. Cool the onion-tomato mixture and puree until smooth. I omit this step.
3) Add the onion-tomato puree and garam masala to simmering beans and mix thoroughly. Cover; turn heat to very, very low and cook for 15 to 20 minutes. Remove the crushed garlic, ginger, bay leaf and cinnamon stick. At this stage mash about 1/8 cup of beans to make the bean dish thicker if needed. Again I omit this step. Adjust the consistency of the dish by adding more liquid as needed. Taste and add extra seasonings. Remove the whole spices and discard. Before serving allow beans to rest for at least 30 minutes so that the flavors have a chance to blend. Serve the spicy red kidney beans garnished with freshly chopped coriander leaves and lemon wedges on the side.
Yield: approximately 6-8 servings

Note: Most bean dishes are best tasting if prepared in advance and some varieties freeze quite well. Traditionally ghee (clarified butter) was used in this dish and asafetida (and a bunch of whole spices – cumin seeds, whole black peppercorns, red chili and black cardamom pods and acidic ingredients – cider vinegar, dried mango powder or tamarind etc.) is a must-have seasoning. Depending upon the consistency of the dish use about 1 teaspoon flour while sautéing the onion. When it comes to these dishes there are as many variations as there are cooks. My favorite bean dishes (whole beans – kidney beans, soybeans, chickpeas or whole urad) are always cooked in the pressure cooker without soaking.

Yogurt (Dahi)

Yogurt or dahi is a critical ingredient in daily Indian cooking and has been a staple for centuries. It is used in lassi, raita, kadhi (a yogurt chickpea flour soup) and sweets made out of yogurt cheese. Recently my son asked why I choose to make yogurt at home when I can easily buy a variety of yogurts at the supermarket. The simple answer is I like to make things difficult for me! While my son might think that’s actually true, the real answer is I first started making yogurt when it was difficult for me to travel a long distance just to get simple plain yogurt.

I thought I’d share this yogurt recipe today in part because a friend had recently asked for it, but also because it is a reminder of that fateful day 20 years ago that turned my life upside down. On January 30, 1988, I was involved in a traumatic car accident that left me partially paralyzed. Despite being in a coma, I can still vividly remember that sunny winter Saturday.

That Saturday I woke up at 4 AM, which was usual for me due to how hectic my weekends tended to be. Before the car accident, I operated a daycare business during the weekdays and also spent time volunteering for other organizations, which resulted in my weekends being filled with errands for my family and business. I had a lot of errands to take care of that day but one thing I did before running those errands was make dahi. After that, I went out and before I knew what happened I was in the hospital for two months. Upon awakening from my coma I began a twenty year journey where I’ve done my best to live with SCI (spinal cord injury). Given how precious life is, I thought today’s recipe would be a nice way to celebrate the fact that I made it through that accident with my life.

Yogurt
4 cups whole milk
2 tablespoons plain yogurt or active yogurt culture

1) Bring the whole milk to a boil in a saucepan, stirring constantly. Keep a close watch at this point or you may risk boiling over the stove. Let the milk cool until it feels lukewarm (about 100-110 F). It is handy to have a candy thermometer here. Place the yogurt in a 2-quart bowl and whisk until fairly smooth.
2) Slowly add in the lukewarm milk and gently stir to mix. Cover the bowl and keep it in a draft free place overnight, preferably in the oven with the setting off. It is extremely important that the boiled milk is not too warm when you add the active yogurt culture to it. Otherwise it will just curdle and separate from whey (the result – loss of the live bacteria or friendly bacteria as it often happens when yeast is added to very warm water).

Note: Just make sure the brand of yogurt you buy as a starter contains “live” or “active” cultures. Once the yogurt is ready it must be chilled in refrigerator for at least 3-4 hours before serving. Save some yogurt to use as a starter for the next batch. Plain yogurt will keep in the refrigerator for 10-14 days.

Variation: Follow the same method until the milk is lukewarm. Add the starter culture or active yogurt culture to milk and lightly whisk to combine. Place a fine-mesh sieve set over a 2-quart bowl and strain milk mixture through it. Remove the foam from top. Cover the bowl and keep it in the warm place (or preferably in the oven – control off) for about 5 to 8 hours or until yogurt is set. Yield: 1 quart

Sesame Candy

Happy Makar Sankranti!

When I was growing up in northern India my mother used to make a variety of sesame candies (til ka gajak) in the winter. These candies were prepared by grinding toasted black and white sesame seeds. What readers may find interesting is that this distinct combination of black and white sesame seeds resulted in a smooth, rich texture more akin to fudge than sesame brittle. Aside from my mother’s kitchen, the only other place I’ve tasted that type of candy was sesame halwa at one of my friends from the Middle East. I thought I would recognize Makar Sankranti Day by sharing my mother’s sesame candy recipe with readers.

Coincidentally, last year’s Makar Sankranti Day is when I began this blog! I really didn’t even realize it until I looked back on the recipes I have shared on this blog. This was mostly because 2007 was a whirlwind year for me since I was busy working on details related to one of the most important milestones of my life. Now that things have settled down, I’m hoping to post more recipes in 2008. As always, feel free to comment or ask any questions in the comment section.

Sesame Candy
1 1/2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 tablespoon honey
1 tablespoon water
1/2 cup white sesame seeds, lightly toasted
1/4 cup sesame flour (black or white sesame seeds)

1) Line a baking sheet with aluminum foil and generously grease the foil with 1/2 tablespoon butter. Set aside.
2) Put the granulated sugar, honey, 1 teaspoon lemon juice and water in a small preferably heavy-bottomed saucepan.
3) Melt the sugar over medium high heat, stirring constantly with a long-wooden handle spoon. Keep stirring until sugar has completely dissolved. Reduce the heat slightly and continue to cook until the mixture turns a light caramel color. (Candy thermometer is quite handy tool to have here).
4) Add all the ingredients except butter, stirring constantly, until all the ingredients are fully incorporated. Add the remaining butter and stir to mix. Remove from the heat and mix thoroughly. At this point the mixture will be quite foamy.
5) Carefully pour the mixture onto the greased baking sheet and spread evenly as thin as possible with a heatproof rubber spatula before it hardens. Score in diamond or desired shapes while the mixture is still warm or when the candy is hard; break into pieces and transfer it to an airtight container and store at room temperature.

Rice Singal

Happy New Year!

I hope everyone had a pleasant and restful holiday season and is off to a great start in 2008. I thought I would start off 2008 by presenting a recipe for one of my favorite comfort foods. Everyone has those special items that bring back childhood memories or serve as a reminder of a special event. Some of my favorite comfort foods include rice flour pudding (phirni), rice pudding (kheer), sweet potato halwa, sooji halwa and sesame-wheat halwa. Today I wanted to present the recipe for one of my special comfort foods – my nani’s rice singal.

The last time I had rice singal was in 1996, when my sister made it for me while I was visiting my mom in India before she passed away. Rice singal is a type of sweet fritter prepared by combining sooji (cream of wheat) and rice flour, somewhat resembling the texture of corn meal. To me, it’s the Indian version of a doughnut. The following recipe should give you a good walkthrough of preparing this special comfort food of mine. As always, if you have any questions feel free to send a comment.

1/2 cup coarse rice flour
1/2 cup sooji
1/4 teaspoon roughly crushed cardamom seeds
1/2 teaspoon fennel seeds
1/4 cup granulated sugar or to taste
1 ripe banana, mashed
1/2 cup plain yogurt or as needed
1 tablespoon grated coconut, lightly toasted
Oil for deep-frying

1) In a mixing bowl, place first six ingredients and add 1/4 cup yogurt, a little at a time, until the mixture has turned into a thick paste, adding additional yogurt as needed to make a thick batter (resembling almost soft cookie dough). Cover and let it rest at least an hour at room temperature and set aside.
2) Or prepare the batter by combining the first eight ingredients in a mixing bowl. Cover and leave it at room temperature for about an hour. Set aside. Traditionally the batter was prepared by grinding the overnight soaked rice.
3) When ready to deep-fry the rice singals adjust the consistency of the batter by adding grated coconut and additional sooji if needed. Add a generous pinch of baking powder and stir to mix thoroughly.
4) Fill a pastry bag with the batter and test the batter to see if it flows easily through the pastry bag. Set aside. Again nani simply used her hands (the best tools) to shape these singals.
5) Heat oil in a cast-iron skillet or preferably a wok. To form the rice singals start at the center of each singal and, holding the pastry bag at a very slight angle, carefully work your way around the circle in a tight coil shape resembling a gigantic jalebi or pretzel. Being extremely careful, keep the pastry bag tip close to the oil and try not to leave too much space while squeezing the batter to form the singals. Or simply shape into 3-inch diameter circle resembling a doughnut.
6) Fry two or three rice singals at a time without crowding the skillet. Fry them until golden brown on both sides. Remove and drain on top of paper towel lined baking tray. Repeat the process until all the batter is used. Sprinkle with powdered sugar if desired. Serve warm or at room temperature.

Eggplant Sandwich

It’s almost that time of year where I take advantage of the harvest season. Fresh vegetables such as edible gourd (lauki), zucchini, eggplant or tomatoes are great choices to match up with various cheeses, herbs such as cilantro or basil, and one’s condiment(s) of choice. One of my family favorites is a pan-seared eggplant or tomato sandwich for lunch. Eggplant slices are dredged into sesame seasoned flour and topped with feta or mozzarella cheese on toasted or grilled sesame seed buns.

I’ve been growing eggplants for over 30 years and in many varieties including green, white, violet, and my favorite – Japanese eggplants, which I like to call my purple beauties. Freshly harvested produce has a very vibrant taste and texture and tastes so good that you really don’t even have to add any spices or seasonings, except some basic salt and black pepper. Nonetheless, one can season according to taste.

Ingredients:
1 medium eggplant, washed and sliced into 8 ¾-1-inch thick rounds
1/4 teaspoon of each – salt and black pepper or to taste
1/2 cup sesame flour for dredging
1 tablespoon olive oil
4 sesame seed or whole-wheat buns, toasted on the grill
1 tomato, sliced and mozzarella cheese as needed

1) I prefer eggplant without any seeds for most of my eggplant recipes (always use without peeling the skin). Lightly season each eggplant slice with salt, black pepper and a generous pinch of granulated sugar. Set aside.
2) To prepare sesame flour for dredging (or simply use the whole sesame seeds): Combine 1/2 cup white sesame seeds and 1/2 teaspoon salt in a spice grinder. Grind until the mixture turns into a coarse meal. Empty in a mixing bowl and set aside.
3) Heat 1/2 tablespoon oil in a large well-seasoned cast-iron skillet and coat both sides of each eggplant slice with sesame flour. Carefully drop onto the heated oil and pan-fry, until crisp on both sides and lightly brown 6 to 8 minutes (or if you like lightly brush each eggplant slice with oil and place on a nonstick baking sheet and bake until both sides are browned and crisp). Drain on paper towels. Top each eggplant slice with the mozzarella cheese and tomato slices and serve on a toasted sesame bun with the condiments or dressing of your choice.

Note: This may be prepared as a gluten free dish by eliminating the whole-wheat buns.