Ragada Pattice

Few weeks ago we celebrated our toddlers birthday. We had three parties for her. Two for her playgroups and one for our old friends group.
When I was growing up in India we used to have a standard menu for all birthday parties. Homemade cake, semolina custard or gulabjamun (fried milk dough in sugar syrup); some savory dish like samosa, cutlets, ragada pattice (potato patties with white pea gravy) etc.; potato chips and fruity drink. There always used to be potato chips and a fruity drink.
So for one of the parties I decided to do something similar.
It was an evening snack party and the menu was
Ragada Pattice
Chocolate banana cake
And I bought vegetable kachories, potato chips and Guava juice.
Here are the recipes
Ragada Pattice
(Serves: 6 to 8)
Ingredients
For ragada:
2 cups dry white peas
41/2 cups water
2 tbsp. oil
one pinch asafoetida
2 big onions
1/4 tsp. turmeric
2 tsp. cumin powder
1 inch piece ginger (1 tbsp. finely grated)
4,5 cloves garlic
1 tsp. dry mango powder
one generouspinch of garam masala
1/4 tsp. chilipowder (optional)
2 tsp. salt
For potato patties:
5 russet potatoes
11/2 tsp. salt
1/2 tsp. chilipowder (optional)
4 tbsp. bread crumbs
2,3 tbsp. oil for frying
For tamarind chutney:
1 cup tamarind juice
4 tbsp. light brown sugar
1/4 tsp. cumin powder
one pinch salt
one pinch chili powder (optional)
For cilantro chutney
1 cup cilantro (tightly packed)
1 clove garlic
1 inch piece ginger (1 tbsp. finely grated)
4,5 Thaichilies
1/8 tsp. salt
1/2 cup water
Method
Ragada
· Pressure cook white peas with water. For my pressure cooker I wait to get 3 whistles and then wait for 20 minutes to open the cooker. If you do not have a pressure cooker; soake the beans in 4 cups of water overnight. Strain them and saute them in 2,3 tablespoons of oil on medium heat for 10 minutes. Add the water back and simmer for 40, 50 minutes till they are soft. Alternatively you can also used canned white or cannellinibeans.
· Chop onion finely. Mince garlic.
· Turn the stove on medium. Heat the skillet for few minutes. Add oil. Add asafoetida and onion. Add turmeric and cumin powder. Saute for 3,4 minutes. Add ginger and garlic,dry mango powder, garam masala, salt and chili powder. Cook for 10 more minutes till onions are cooked through.
· Add the cooked peas. With a masher mash the gravyroughly. We do not want to turn it into paste but break the peas just enough to make a thick gravy.
Adjust the salt and water. Bring the gravyto boil and simmer
The consistency of this gravy should be like a chili, so in the last stage adjust add some water if you need to.
Potato patties
· Pressure cook white peas with water. For my pressure cooker I wait to get 2 whistles and then wait for 20 minutes to open the cooker. If you do not have a pressure cooker put potatoes in cold water. Bring water to boil then simmer for 10, 20 minutes depending on how big the potatoes are.
Remove the skin of potatoesand mash them.
Add salt, bread crumbs and chili powder if using.
· Mix everything together. Try to press a ball of dough in between your palms. If it crumbles, add two more tablespoons of bread crumbs.
· Take an ice creamscoop. Scoop out the potato mixture and form it into a pattie.
Heat an indoor flat grill or tawa for 4,5 minutes. Add a tablespoon of oil and put the patties. Turn the stove to medium-high and cook for 2,3 minutes till the patties turn golden brown. Turn them and brown the other side. Repeat the process for all the patties.
Tamarind chutney
Mix tamarind juice, water, sugar, cumin powder, salt and chili powder in a bowl. Mix well. Once the sugar dissolves the chutney is ready.
You can also use tamarind pulp. Add 2,3 tsp. of pulp with 1 cup of water and use that in the recipe.
If you have access to fresh tamarind: Take the skin off and put it in a pan. Add water and boil. Let it cool. Mash the mixture. Remove the seeds and threads and run the mixture through blender. This pulp is much tastier than the store bought pulp. Use 4,5 tbsp. of pulp with water.
If you have access to salt cured tamarind (This is what I usually use. The above recipe is with the store bought juice because it is easily available and quicker) Put it in a pan. Add water and boil. Let it cool. Mash the mixture. Remove the seeds and threads and run the mixture through blender. Use 4,5 tbsp. of pulp with water.
Cilantro chutney
Chop cilantro, garlic, ginger and chillies. Put all this with salt and water in the blender and make it into puree. Your cilantro chutney is ready.

Variations
As suggested earlier you can use canned white beans for ragada.
For the potato patty: you can use a slice of bread instead of breadcrumbs. Put the bread in water. press it really well to remove all the water. Crumble it and use it in the potato mixture.
You can use date chutney instead of tamarind chutney. Use seedless dates instead of brown sugar in the recipe. Run the mixture int he blender to make a puree.
You can add handfulof mint leaves in the cilantro chutney.
Tips
· Do not add salt to peas before they are fully cooked. They cook faster without the salt.

Recipes that I wrote for the India Post newspaper

Last few weeks were very hectic for me, in a very good way. We celebrated our daughter's birthday. We attendened some more parties with family and friends. And not to give any excuse :) but as a result I did not blog. So I thought I would at least publish some of my old recipes that I had written for the India Post newspaper. The photo files got corrrupted and I do not have any photos for these recipes but when I make them in future I will add them. And if you make any of these recipes please send me the photo. Enjoy!

Baked Shrimp
((Makes: 25 to 30)

Ever wondered what to make for an elegant formal party? This delicately spiced baked shrimp is the answer. It is easy to make and yet so exquisite that it will surely be a hit in the party.

Ingredients
1 pound fresh shrimp (head removed)
3/4 cup bread crumbs (unflavored)
3 tsp. fresh mint leaves (finely minced)
1 tsp. dry marjoram
4 shallots (finely chopped about 5 tbsp.)
2 tbsp. olive oil
1 tsp. salt (kosher)
3 tbsp. water (for baking)

Method
· Preheat oven to 400 degree F.
· Mix all the ingredients except shrimp in a bowl. Keep aside.
· Peel the shell of the shrimp (Leave the tail on). Make about 1/4 centimeter, slit on the top part of the shrimp and remove the black thread. Wash in cool water, pat dry with paper towel.
· Take half tablespoon of the mixture and press to coat the shrimp.
· Line the shrimp in the baking pan. Keep about half inch distance between them, so they bake evenly on all sides.
· Put water in the baking pan, taking care not to spill it on the top of the shrimp.
· Put the baking pan on the middle rack in the oven and bake for about 12 minutes, rotating it by 180 degrees, half way through the baking.

Here are some ideas for other types of shrimp coatings
· The marjoram from the recipe can be substituted with any spices like thyme, oregano, basil or a mixture of them.

You can also use following combinations

· Bread crumbs, shallots, peanut oil, salt, fresh mint and garam masala.
· Bread crumbs, shallots, safflower oil, salt, limejuice, ginger, garlic, cilantro and green chilies.
· Bread crumbs, shallots, sesame oil, salt, garlic, Worcestershire sauce, sesame seeds and chili powder.
· Bread crumbs, shallots, salt, fresh coconut, lemongrass, red chili flakes and lime zest.

Tips
· Turning the pan while baking ensures even heat on all sides, so they cook evenly.
· The color of the shrimp is a very good indicator of the doneness. They turn pink when they are cooked.
· Do not overcook the shrimp, they become tough.
· You can do all the preparation up to baking, several hours before the party. Then wrap the tray tightly with aluminum wrap and put it in the refrigerator till ready to bake (remove the wrap before baking).
· If you do not have access to fresh shrimp, you can get uncooked frozen shrimp and thaw in the refrigerator for several hours before starting.
· You can always ask for a bag of ice in the fish market (it is usually free). Keep the shrimp on the bag. This way they will remain cool till you return home.


Lettuce wraps
(Makes: 12 wraps)

Get-togethers are an integral part of the Indo-American culture and food is of course the most important part of them.
Party foods are typically finger foods, so guests can help themselves. The recipes that I will be sharing with you will particularly suit the international palate. They can be made quickly and ahead of time so you will be free to enjoy the party. It is also a healthy alternative to egg rolls.


Ingredients
1 Butter Lettuce (about 12 big leaves)
Filling:
1cup bean sprouts
2 medium cucumbers
2 carrots
2-tbsp. sesame seeds

Spicy Peanut sauce:
1 Shallot (Very finally chopped, about 2 tbsp. If shallot is unavailable, use white onion)
2 tbsp. peanut butter (crunchy)
3 medium spicy green chilies (roughly cut)
1tbsp ginger (roughly chopped)
1 big garlic clove
1/2 cup tightly packed cilantro leaves
1/4 tsp. salt
1/2 tsp. lime juice
1/4c Water
Sweet sauce:
1/2 cup plum sauce
1/2 tsp. ginger (minced)
1 tsp. sugar
1/8 tsp. salt
2tbsp. + 2 tsp. water

Method
Spicy sauce:
In a blender add green chilies, ginger, garlic clove, cilantro leaves, salt, limejuice and water.
Blend into a smooth paste. Add shallots and peanut butter to the paste and mix well.
Sweet sauce:
Mix al to ingredients to form a smooth sauce.
Filling:
· Peal the cucumber; cut it in half lengthwise. Remove the seeds and thinly slice. Refrigerator for at least for an hour.
· Shred carrots and keep aside.
· Roast sesame seeds till fragrant and keep aside.
· Separate butter lettuce leaves. Wash in cold water and dry gently on a paper towel.
· 30 min before party, remove cucumber from refrigerator and strain excess water.
· Place lettuce, cucumber, shredded carrot, bean sprouts, sesame seeds and sauces in serving containers.
To Assemble:
Place a lettuce leaf on a plate. Add fillings and sauces and roll to make a wrap.
The guests themselves can assemble the wraps.
Instead of shredding the carrot and slicing the cucumber, you can peel them all the way to the core, using a vegetable peeler. This will give you long and thing noodle like strips.
You can make the sauces up to two days and the filling up to one day in advance. You will need to keep them refrigerated in airtight containers. You can find the plum sauce in the Asian section of the super market or in any Chinese grocery store.

To please a bigger crowd, you can have a wider variety of fillings. These are some ideas.
· Paneer: Cut paneer in bite size pieces. Marinate in salt, lemon juice and chili powder for two hours. Sauté in a pan with two tsp. of oil, over medium high flame.
· Grilled chicken. Cut into bite size pieces.
· Cooked rice noodles.
· Roasted almonds or pine nuts.
· Crispy puries (The kinds that are use for SevPuri): Crush one puri in each lettuce wrap to give some crunch.

Vegetable Samosa
(Makes: 8 to 10)


Want to do something different for your kid’s party? Here is an easy recipe.


Ingredients
2 cups french beans
1/3 cup fresh grated coconut
1/8 tsp.cumin seed powder
1/8 tsp. mustard seeds
1/4 tsp. salt
2 tsp. oil
1 pack wanton wrappers or egg roll wrappers
oil for frying

Method
· Chop french beans very finely (you can chop them roughly with a knife first and pulse them through a food processor. Do not puree.)
· Heat oil in a pan. Add mustard seeds. When they start sputtering, add french beans, cumin seed powder and salt. Sauté for five minutes. Add coconut and sauté for about seven to ten minutes till beans are cooked.
· Let the mixture cool.
· Take one wrapper and fold it as per diagram 1. Use a little water to stick wrapper to itself.
· Put two-three tablespoons of vegetable mixture inside the cone shaped samosa. Make the last fold as per diagram 2. Seal it with water.
· You can prepare samosas up to this point several hours ahead of the party and store them in the refrigerator till frying. Remove from refrigerator thirty minutes before frying.
· In a frying pan, heat oil on medium-high heat. Fry samosas till golden brown.
· Serve with tomato ketchup or tamarind chutney.

Small Kids usually do not like lot of spices, so I have not used lot of spices in the above recipe. You can always add spices like garam masala, sambar powder, chole masala, pasta seasoning, curry powder etc. as per your kid's taste.

Tips
· The filling should be dry, so it does not leak in oil while frying.
· The oil temperature should be fairly high, as we only need to cook the wrapper. (The filling is already cooked). If oil temperature is very low the samosas become greasy.

Here are some more ideas for samosa fillings
· Potato, peas, salt, cilantro, cumin seed powder
· Cabbage, carrots, salt, black pepper, mint
· Leeks, corn, sesame seeds, marjoram, salt. Serve with sweet and sour sauce.

Vegetable Cutlets
(Makes: 10)


Feeding vegetables to kids may some times seem challenging. But there are lots of ways in which you can make them tasty and attractive. In this section I will be sharing some simple recipes for "Kids' meals".

Ingredients
1 potato
1 cup frozen mixed vegetables
4 tsp. oil
2 pinches cumin seed powder
2 tbsp. breadcrumbs
3/4 tsp. salt
chili powder as per taste

Method
· Boil potato. Peel the skin. Keep aside.
· Put the vegetables in the food processor and give few quick pulses so they become very finely chopped. Do not make them in the puree.
· In a pan heat two teaspoons of oil. Add vegetables and cumin seed powder. And cook over medium heat.
· Mash potato and mix in the vegetables, salt, chili powder and breadcrumbs.
· Divide the mixture in ten cutlets. Pan-fry the cutlets over medium heat in the remaining oil till brown on both sides.
· Serve with tomato ketchup.

Tips

· If you are in a hurry, you can bake the potato in the microwave instead of boiling it.
· If you do not have bread crumbs; take a bread slice, dip in water for few seconds, squeeze excess water and use it instead.
· While making cutlets you can use ice-cream scoop to scoop out the mixture, put in on a pan and flatten it with a spatula. This way you do not have to get your hands dirty and the cutlets come out the same size.

Here are some more ideas to serve cutlets.
· You can use different spices like mint, oregano, basil, garam masala etc.
· You can serve the cutlets with different chutneys like cilantro, mint, coconut etc.
· You can use this cutlet in burger. Cut burger bread, put ketchup or chutney, put a tomato slice, lettuce leaves and a cutlet.
· You can serve these cutlets in a meal with dal, rice, pasta etc. or serve them as a snack on heir own.

Spicy Chicken sandwich
(Makes: 4 sandwiches)

I love chilli. But it is a very long process, so in this sandwich I have tried to create similar flavors with very less effort. These sandwiches are perfect for all occasions when you have different people eating at different times like on a busy day in a family or for all night parties. They are filling and healthy. And if that doesn't sound like a good enough reason, they are Yummy!

Ingredients
1 lb. chicken breasts (skinless)
1 tbsp. oil
1 green chili
1 small red onion
2 roma tomatoes
1/4 cup cilantro
1/2 tsp. salt
1/4 tsp. cumin seed powder
1 pinch red chili powder.
1 pinch black pepper
1/4 cup chicken stack
1 tsp. corn starch
4 sandwich breads (sourdough preferable)
1 tbsp. melted butter.
1/4 iceburg lettuce
1 big beefsteak tomato
1/2 small red onion

Method
· Cut chicken in bite size pieces.
· Mince green chili. If you do not eat spicy, cut the chili in half; remove the seeds and vains and then mince the chili.
· Chop red onion finely. Chop tomatoes and cilantro and keep aside.
· Heat oil in a skillet. Add chicken in one layer. Sauté for two minutes. Turn the chicken and sauté for another minute. Remove the chicken and in the same skillet add chopped onion. Sauté till light brown.
· Add tomatoes, salt, cumin seed powder, red chili powder and black pepper (if you do not eat spicy, omit chili powder) .
· Cook for three, four minutes. At this point tomatoes will become mushy. Add the chicken back to the skillet.
· Now mix corn starch with chicken stock and add it to the skillet.
· Cook for few minutes. Remove from heat and add chopped cilantro. Keep aside.
· Cut iceburg lettuce in four wedges. Slice tomato and onion thinly.
· To assemble the sandwich; Cut each bread in half. Now remove some of the inside bread from each half to make a little cavity for chicken. Brush the bread with melted butter.
· On each half put some of the chicken, few slices of onion and tomato and a wedge of lettuce. Cover with the other half. Repeat the process for all the other sandwiches and serve.

Since we are using skinless chicken breasts, these sandwiches are low in fat and are quick to make. Adjust the heat according to your own pallet. You can use any kind of tomato, onion and lettuce as per your liking. You can use any kind of meat, just remember to adjust the cooking time accordingly.


Lamb burger
(Makes: 4 sandwiches)

This burger is very easy and quick to make. Most of the ingredients for this dish are easily available in the pantry and the fridge. So I make it all the time for lunch and dinner, especially when I am short on time.

Ingredients
1 lb. ground lamb
1/4 inch piece ginger
1 small white onion
2 pinches salt
1/4 tsp. garam masala
2 pinches freshly ground black pepper
1/4 tsp. cumin powder
1 tsp. oil
4 burger breads
1 small cucumber
1 small onion
2 big tomatoes (beef steak)
2 tbsp. mayonnaise
2 tbsp. hot and sweet tomato sauce

Method
· Run ginger through microplane (very fine grater).
· Chop onion very finely.
· Now very lightly mix lamb, ginger, onion, salt, garam masala, black pepper and cumin powder.
· Divide the mixture in four parts and form each part into a patty about 1/2 inch thick.
· Heat one teaspoon of oil in a pan. Put in the patties. Now cook the patties for four minutes per side on medium heat.
· Mean while cut the breads in half and keep aside.
· Peel and slice the cucumber. Peel and slice the onions and slice tomatoes. Keep aside.
· Once the patties are done, remove them from the pan. Very carefully dump the extra oil and toast breads in the pan till golden brown.
· Now very lightly spread mayonnaise on each bread.
· Put cucumber, tomato and onion slices on one side of the bread. Put the lamb patty. Put some sauce and cover with the other half of the bread and serve.

You can serve this burger with fries, I serve it with a simple side salad made up of frisse, oil, vinegar, salt and pepper. This crunchy salad goes really well with the burger and is much healthier than fries.
To make the burger special you can add a tablespoon of chopped nuts like cashews, almonds, or walnuts.
To get a different taste you can add garlic instead of ginger or you can add little bit of cilantro or parsley.
Instead of using plane burger buns, try using sesame seed or poppy seed buns. They really taste delicious.

Tips
· Make sure the ground lamb does not have a lot of fat. Otherwise the fat will melt when you cook the burger and it will shrink a lot. Also if there is no fat at all the burger will not be very juicy.
· While mixing ground lamb with other ingredients, make sure you do so lightly. Also while forming patty do not press the meat hard, else the burgers will turn though.

Pound cake and Chocolate Hazelnut Panini
(Serves: 8)


Ever thought of making a sandwich for dessert? Well here is a recipe that will surely make your repertoire.

Ingredients
1 lb. Pound cake loaf
1/2 cup chocolate-hazelnut spread
2 tbsp. light brown sugar
2 bananas (ripe)
1/4 cup hazelnuts
3 tbsp. melted butter

Method
· Roast hazelnuts in a pan till golden brown on a medium low heat. Remove from a pan and let cool. Rub the nuts to remove the skin. Roughly chop them and Keep aside.
· Slice banana in 1/2-centimeter slices. Keep aside.
· Cut the ends of a pound cake loaf and then cut it in 8 equal slices.
· Put about one tablespoon of chocolate-hazelnut spread on each pound cake slice.
· Take 1 slice and put 1/4 of the banana slices on it. Sprinkle 1/2 tablespoon of sugar and about one tablespoon of nuts on the top and cover with the other pound cake slice. Repeat this process for the remaining three sandwiches.
· Now heat a grill pan over two stove burners on low-medium heat. With a brush, spread the melted butter on the grill pan. Put all the four sandwiches on the grill and put some weight (like a heavy pan or can of beans etc.) over the sandwiches. Grill till golden brown about one to two minutes. Remove the weights. Butter the top of the sandwiches. Turn them, put the weights back on and grill for another two minutes.
· Cut each sandwich in half with a serrated knife and serve.

These sandwiches are not very sweet, so if you like things more sweet, add up to one-tablespoon sugar per sandwich. Although the above combination is my favorite, I also like following combinations.
· Chocolate- hazelnut spread, marshmallows, slivered almonds.
· Chocolate- hazelnut spread, m&m , banana.
· Chocolate- hazelnut spread on one side. Raspberry or strawberry or red current jelly on the other side, slices of berries and few pieces of milk chocolate.
The chocolate-hazelnut spread is easily available in all grocery stores and usually located near peanut butter.

Tips
· The sugar will melt when you grill the sandwich. Make sure the grill pan is not very hot. Other wise the butter will burn. Also the pound cake will turn golden brown before the sugar is melted.
· Be careful while putting the weight. If you put too much weight, all the ingredients will ooze out and will create a big mess on the grill pan.

Recipe in San Jose Mercury

Last week my recipe for the Tequila Lime Fetuccini Pasta was publised in the San Jose Mercury news (online as well as print) in Kim Boatman's column called Home Plates. Here is a screen capture of the online version.

Spinach Soup with Baguette

The inspiration for this soup came from a curry called Tambli which my mother in law makes. It is a could curry and is traditionally served with hot steaming rice. This soup is similar to it but different in technique and texture.

(Serves: 2)

Ingredients
6oz. spinach leaves
2 tsp. oil
1 pinch asafetida (optional)
½ tsp. cumin powder
¼ cup yogurt
2 tbsp. grated coconut
1 red chili
2 pinches salt
½ cup water
4 slices of baguette
2 tsp. butter
1 clove garlic
1 pinch cumin powder

Method
Heat oil in a pan. Add asafetida. When aroma comes add cumin powder. Add spinach. Cook on medium heat while stirring for two minutes. Remove from stove and let cool.
Put it in a blender with yogurt, coconut, red chili, salt and water. Blend till it forms a fine paste. Let cool.
Heat butter in a pan and toast baguette slices till golden brown on both sides. Rub garlic clove on it. Sprinkle cumin powder and serve with room temperature or chilled soup.

Tips:
Never overcook spinach. If you cook it for long the color becomes dark green and the soup does not look very appetizing.
Cumin powder can be made by toasting cumin seeds and grinding them in the spice mill or coffee grinder. Remember to always keep a different coffee grinder for grinding spices, other wise you coffee will taste really bad :)
If you do not eat hot food, cut chili in half and remove seeds before blending. If you do not have access to red chili, use chili powder, cayenne pepper or paprika.
The coconut used in this soup is frozen unsweetened coconut. You can find it in the frozen section of Indian, Chinese or Thai grocery store. You can also add 2 tablespoons of coconut milk instead of the frozen coconut.
Asafetida is a pungent spice, used in many Indian dishes. I particularly like it with spinach. It is available in all Indian grocery stores.

Indian Style Sushi

1. I had written this recipe for an Indian News paper. The ingredients of sushi are very different from Indian ingredients. I have noticed that sushi does not appeal to many Indians. So this recipe is a very Indianised version of sushi.
   (Makes: 8,10 sushi)
   
   Ingredients
   Sushi Rice:
   1 cup sushi rice
   1 cup water
   2 tbsp. lime juice
   1/2 tsp. salt
   1/4 tsp. sugar
   Filling:
   1 cucumber
   1 carrot
   4 tsp. lime juice
   1/4 tsp. salt
   1/4 tsp. chili powder
   1/4 tsp. cumin powder
   1 tsp. ginger (minced)
   Garnish:
   2 ,3 tbsp. sesame seeds
   wasabi paste
   
   Method
   Sushi Rice:
   · In a bowl mix lime juice, salt, sugar and stir till the sugar is dissolved. Keep aside.
   · Wash rice till the water runs clear.
   · In a pan add water, rice and let stand for 30 minutes.
   · Bring it to boil and then reduce the heat to low.
   · Cover the pan and let the rice cook on low heat for 15 minutes.
   · Let stand for 15 more minutes.
   · Fluff the rice and mix the liquid mixture and rice with a wooden spatula.
   Filling:
   · Peel the cucumber; cut it in half lengthwise. Remove the seeds. Cut it in long thin slices (about half centimeter by 2 inch).
   · Peel the carrot and cut it in the same size as the cucumber.
   · Mix the lime juice, salt, chili powder, cumin powder, ginger in a bowl and add it to the cut cucumber and carrot. Let it sit for 10, 15 minutes.
   Garnish:
   · Roast sesame seeds till fragrant and keep aside.
   To Assemble:
   · You can use a sushi press or a rectangular pan.
   · Put a plastic wrap in the bottom of the sushi press or any pan you are using. Put some rice on it and push it a little so it forms a layer, taking care not to mash the rice. The thickness of the rice should be about 1/4 inches. Spread the filling. Then spread some more rice on top to form another layer (about 1/4 inch thick). Spread the sesame seeds. Remove from the pan. Cut with a sharp knife in one-inch by one-inch size pieces.
   · Serve with the wasabi paste.
   
   Tips from Vasudha
   · It is better use short grain rice from Asian store as it is sticky and holds the sushi well.
   · You can also use a cake pan to make sushi though the shape will be different.
   · Since the different rice varieties need different time to cook, read the back of the rice bag before cooking the rice.
   · Be careful while adding the lime juice so as to not make the rice mushy.
   
   Here are some more ideas.
   · You can use many other fillings like smoked salmon, cooked lobster meat, mushrooms, avocado, celery.
   · You get pickled radish and ginger in the Asian store. You can also use them as a filling.
   · You can also add vinegar instead of lime juice.
   · You get many varieties of dehydrated mushrooms in the Asian grocery stores. You can put these in warm water for 15 to 30 minutes and use them as filling.
   · The sushi recipe above is called pressed sushi. You can also use a seaweed wrap to make a rolled sushi. Take a plastic wrap (or a sushi mat if you have one). Place a seaweed wrap on it. Put some rice on it leaving about one inch space on one side of the seaweed. Put some of the filling in the center. Lift the plastic wrap and roll the seaweed to make a long log (taking care not to roll the plastic wrap inside the log). The log should be tight. Cut in one-inch pieces.

Fancy Salsas

Salsas are perfect for parties as they are easy to make and can be dressed up or down for any occasion. You can make a simple salsa with just onions, tomatoes and lemon juice or make it elaborate by using mangos, nuts etc. You are limited only by your imagination. Today I will share recipes for two kinds of salsas.

Tropical Salsa

(Makes: 6 to 7 cups)
Ingredients
1 mango (peeled, deseeded, finely chopped)
2 pears (peeled, cored, finely chopped)
3 small white onions (finely chopped)
4 fresh corn kernels
1 orange
1½ lemons
1cup coriander (finely chopped)
3 tbsp. olive oil
1/2 tsp. chili flakes
1/2 tsp. salt

Method
· Remove cornhusk and grill corn over stovetop. Remove the kernels. Keep aside.
· Zest the orange and lemon. Juice them. Keep aside.
· In a bowl mix mango, pear, corn, onions, orange and lemon zest, juice of orange and lemon, coriander, olive oil, chili flakes and salt.
· Keep in the refrigerator for at least for two hours before serving.

Tomato, Currant and Pine Nut Salsa

(Makes: 7 to 8 cups)
Ingredients
6 tomatoes (finely chopped)
1 red onion (finely chopped)
1 fresh corn kernel
1 can corn (15oz.)
1 can cut tomatoes (15oz.)
2 tsp. safflower oil
1/2 cup pine nuts
1/4 cup dried currants
ginger (one-inch by one-inch piece, minced)
4 green chilies (minced)
1cup cilantro (very finely chopped)
1/2 lime
1/2 tsp. chili powder
1 tsp. salt

Method
· Grill fresh corn and remove kernels.
· Heat oil in a pan. Add chili powder. After a few seconds add canned corn and tomatoes. Keep stirring till all the liquid nearly evaporates.
· Juice lime.
· Mix all the ingredients (except pine nuts) in a bowl and let sit for one to two hours before serving. Just before serving mix in the pine nuts.

Salsas are generally served with corn chips. For a healthier version, you can get wheat tortillas, cut in bite size pieces, spread on a cookie sheet in a single layer, spray with some oil and bake till crispy. You can also serve salsas with thin flat breads, sesame or wheat crackers.

Here are some ideas for different types of salsas
· Pineapple, freshly grated coconut, red onion, chili powder, salt
· Roasted bell pepper, roasted tomato, red onion, lime juice, pepper, salt
· Tomatillo, avocado, lime juice, green chili, salt
· Pineapple, apple, dried cranberry, red onion, roasted walnut, lime juice, pepper, salt

Tips from Vasudha
· Cut salsa ingredients finely so the flavors blend well.
· To remove kernels from corn, you can run a knife parallel and close to the core to slice off kernels.
· If using nuts, add in the end so they remain crunchy.
· While mincing green chilies add some salt. Salt absorbs the juices and makes it easier to mince them.
· If after cutting onions finely, you find them too strong, add lime juice, salt and keep aside for an hour. Discard the liquid and then add to the salsa.
· You can also use a food processor or a dry grinder to make salsa. Using knife cut the ingredients in big chunks. Use the "pulse mode" to get the desired texture.
· Usually corn chips are very salty, so taste the salsa with the chips before adjusting the salt.

- Mangoes have one big seed on the middle parallel to the fat side. So run the knife paralle to the seed. Now cut the meet along the sides. Scoop out the meet and cut it into pieces.

Indian Fusion Pizzas: Chicken Curry Pizza, Chutney Sandwich Pizza, Tomato Masala Pizza

In the United States so many cultures come together. It is always fun to mix foods from different cultures and that is why fusion food is becoming famous these days.
Pizza is everybody's favorite; right from kids to elders. Today I will be sharing recipes for three Indian style pizzas.

(Makes: Three eight inch thin crust pizzas)

Ingredients

Pizza dough:
3 cups unbleached flour (plus 1/2 cup if needed)
1 1/2 tsp. yeast
1/4 cup olive oil
1/4 tsp. sugar
1 1/2 tsp. salt
1 cup water (warm)
1 tbsp. olive oil for brushing

Chicken curry pizza:
Sauce
1/2 medium red onion (thinly sliced)
1 1/2 tbsp. tomato paste
1 clove
1 cardamom
1/2 centimeter piece of cinnamon
1/2 centimeter piece of mace
1 pinch garam masala
3/4 cup water
1 pinch salt
Topping
1 chicken breast
2 tsp. oil
1 pinch salt
1 pinch garam masala
1/4 cup mozzarella (shredded)
Chutney sandwich pizza:
Sauce
1/2 cup cilantro (tightly packed)
1 by 1/4 inch ginger
5 green chilies (medium spicy)
1 tbsp. tomato paste
1/2 cup water
2 pinch salt
Topping
1/4 medium red onion (thinly sliced)
1/2 medium potato (boiled, peeled and sliced thinly)
1/4 cup cucumber (finely chopped)
1 tomato (sliced thinly)
1 tsp. oil
2 pinch salt
1/8 tsp. chat masala
1/4 cup mozzarella (shredded)

Tomato Masala pizza:
Sauce
2 tbsp. tomato paste
3/4 cup water
1/4 tsp. cumin seeds
1tsp. oil
1 pinch salt
Topping
1/4 medium red onion (thinly sliced)
1/2 cup bell peppers (chopped)
1/2 cup cabbage (shredded)
1 tsp. oil
2 pinches salt
1/4 cup mozzarella (shredded)

Method
Pizza dough
In a glass bowl add 1 cup of flour. Make a well in the center. Add sugar and olive oil in the well and keep aside. Sprinkle yeast in warm water and keep aside for five minutes. Mix the yeast and water and add to the well. Mix everything, cover the bowl with a towel and keep aside in a warm place for 20 minutes. This mixture is called a starter.
After 20 minutes, mix the remaining flour and salt and add it to the starter. Knead well for about 10 minutes. At this point the dough will become soft. Form the dough into a ball and brush it with oil. Oil a clean bowl and keep the dough in it. Cover with a towel and keep aside in a warm place for 45 minutes to 1 hour OR till the dough rises to double in size.

Sauces and toppings
Chicken curry pizza:
Sauce
In a pan heat the oil. Add clove, cardamom, cinnamon and mace and sauté till fragrant. Add onion and sauté till soft. Add tomato paste, water , salt and boil.
Topping
Chop chicken breast. In a pan heat oil and add the chopped chicken breast, salt, garam masala and sauté till done.

Chutney sandwich pizza:
Sauce
Chop cilantro, ginger and green chilies roughly. Add tomato paste, water, salt and the chopped ingredients in a mixer and grind till they form a paste.
Topping
Sauté onion in oil over medium heat till soft, add a little salt and mix well. Add little salt and chat masala to potato mix and keep aside. Add some salt, cucumber, tomato and keep aside.

Tomato Sauce pizza:
Sauce
In a pan heat the oil. Add cumin seeds and sauté till fragrant. Add tomato paste, water and salt and boil.
Topping
Sauté onion, bell peppers and cabbage in oil over medium heat till soft. Add salt and mix well.

Keep the toppings and sauces aside till you are ready to assemble the pizza.

Once the pizza dough has doubled in size, heat the oven to 500 degree.
Punch down the pizza dough divide in 3 parts and form each part into a ball. Let it rest for 15 minutes.

To Assemble:
Stretch or roll each dough ball into an 8 inch round base. Prick with a fork (so the dough does not puff up while baking). Brush with olive oil. Spread the sauce generously. Spread the toppings. Spread the cheese and bake (on a pizza stone or a cookie sheet) for 10 to 15 minutes or till the crust is golden brown.

For chutney sandwich pizza do not add cucumber and tomato before baking. After the pizza is baked, spread cucumber, tomato and extra chutney and serve.

Here are some more ideas for sauces and toppings.
· Sauce: tomato sauce. Toppings: coconut, pineapple, onion, jalapeno, paneer
· Sauce: palak paneer. Toppings: onion, cheese.
· Sauce: tomato, garlic, ginger, green chili, Worcestershire sauce. Toppings: cabbage, paneer

Tips
· Yeast gets killed at very hot temperature, so make sure the water used in dough is not very hot.
· Always brush dough with oil when you keep it for rising otherwise the outer dough becomes dry.
· Brush the pizza base with oil before putting the sauce, that way it does not become soggy.
· To create a warm place for rising the pizza dough you can use an oven, which has been heated at 300 degrees for 3 minutes.
· Pizza dough is available in some grocery stores, e.g. Trader Joe's.