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Showing posts with label Cheela (Savory Indian Crepes). Show all posts
Showing posts with label Cheela (Savory Indian Crepes). Show all posts

Tuesday, 24 January 2017

Food Chopper and its Importance in Our Kitchen



Debarshi is always looking for kitchen appliances. They don't have to be super expensive but they should be easy to use, store and clean. Not to mention, these appliances are really helpful in my day to day cooking. I have a basic electric food chopper of Ninja. It's a small appliance perfect for rented apartments where the kitchen counter space is usually limited. We love to cook food and as you know preparing a home cooked meal means starting from scratch - wash, cut, chop, mince, repeat, hence a lot of time is spent in the prepping. With a chopper in hand I can easily do all the prepping within minutes. This gives me plenty of time for everything else like blogging my favorite recipes or trying new dishes.

If you notice, we usually chop something for every dish; onions, ginger, garlic, tomato etc. are chopped for making soups, pasta and curries and its just so much fun to get them chopped within 10 seconds! Using this chopper is really easy, I just cut the vegetables roughly and put them in the chopper and it chops them evenly. There is no mush while chopping soft veggies like tomatoes. I also chop herbs in it like cilantro and mint, which are widely used in many curries and dishes. Adding Parsley or Basil to a salad or pasta has now become so easy. I just wash them and put them in the chopper directly. 

There are many dishes, which can be prepared within seconds using this amazing appliance, and they include not only American dishes like Cold Pasta Salad but also Indian dishes like Matar. This helps me to add a side dish without fussing about it. I just boil the Pasta or Matar and add chopped vegetables in it. Want to have an omelet? Chop the vegetables, add the egg, give it a whirl and pour it on the pan. Ready within two minutes. You can also make Dips, Salad Dressings and Salsa in it. Remember that yummy Cream Cheese Dip I made on Debarshi’s birthday? Yes, I used the chopper to prepare it. I also use it to mince the vegetables to make savory crepes (Cheela) or to cut the big chunks of eggplant while making Baigan ka Bharta. 

We have an Indian desert called Gajar ka Halwa and it requires finely grated carrots. I remember when I was a kid and wanted to assist mummum (my grandma) to prepare this Halwa, she would always ask me to grate the carrots and I used to spend an entire afternoon grating carrots manually. Now I can prepare this Halwa in just 15 minutes by chopping the carrots in the chopper. I also chop dried fruits (like almonds, cashews or dates) for the desserts or curries with the chopper. Yes, the blade is quite sharp so whenever you are not using it, make sure to keep it somewhere locked, out of the reach of children. 

This food chopper is excellent for eat out trips. We went on a log cabin trip along with our friends and the plan was to eat good food and enjoy. We took the chopper with us. It’s dishwasher safe and light to carry on such trips. We minced garlic and cheese for the Pasta and chopped onions and vegetables for the Kababs and curries. So, you see, a food chopper is a simple, time saving and inexpensive appliance and I think all these reasons make it a must have in our kitchen.


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Thursday, 17 March 2016

Cheela (Savory Indian Crepes)




Cooking is all about improvisation. Can you whip up something using just your pantry ingredients? This is a very popular theme in the cooking shows. They will give you a stocked pantry and you have to cook something unique within a given time to showcase your creativity.

The recipe I am going to share today is called Cheela. Like all my other recipes, this one also uses simple ingredients and is ready within a short time. Growing up I have eaten this dish numerous times. This is a heavy snack option and easy to prepare. Now, you will have to stand in front of the hot burner for some time so you may sweat! But I assure you this will become your next favorite snack.

Now although I have seen my mom preparing this multiple times, this is my elder sister-in-law’s recipe. Back when we were in Tuscaloosa and Debarshi was doing his PhD, he used to come home every evening tired and hungry. Soon I started running out of snacking options and wanted to find something which I can easily prepare. One day while having a casual conversation with my sis-in-law I asked her about the different snacks she prefers. She suggested me quite a few things, Cheela being one of the items amongst them. I liked this recipe because I had all the ingredients for it. Later that evening I surprised Debarshi by presenting this new dish which he really liked. Thank you Didibhai for sharing this simple but useful recipe.

Now what is Cheela? Have you ever had a Crepe (or Dosa)? Crepes and Pancakes may seem very similar but they are entirely different dishes. While Pancakes are fluffy and thick, Crepes are thin and flat. Also Crepes do not use any Baking Powder or Soda, why? because we do not want the batter to rise. The consistency of the batter should be very thin so that once poured on the skillet, it quickly spreads. You can help it spread either by rolling the skillet or by using a spatula. This gives it a thin and crispy texture. I always use a good nonstick skillet for this and a flat Crepe spatula. The nonstick skillet is sprayed or greased with oil which ensures the thin batter does not stick on the skillet and turns out crisp. In fact, I use two skillets at the same time. This helps me to cut the cooking time in half. This is a very handy tip if you are really hungry and want to whip out something quick.

So what do we need for a Cheela? The essential ingredients are Sooji (Semolina), Besan (Gram Flour) and Maida (All Purpose flour) which we Indians usually have in our pantry. If you do not have them then the local Indian store is there to help and they are readily available. You can also use Rice flour as a substitute for All-purpose flour. The flour gives the smooth texture to the Cheela and the Sooji gives it crispiness. You will also need some vegetables and herbs like Onion, Green Chilly and Cilantro. Chop them very finely. I recommend using a Chopper. Hey! Why fret when we have technology to help us. We don’t need a lot of spices for this dish. Just some Salt and Cumin Powder is enough for the taste. Now, you can buy ready-made Cumin Powder but it is really easy to prepare it at home. Since we dry roast the Cumin before grinding it, the resultant powder is much more aromatic and delectable than the ready-made powders from your local grocery shop. You can find the steps along with the Cheela recipe.

Cheela can be served for breakfast or snacks. They are also a good take out option on a long drive or a picnic and they taste delicious with a simple Cilantro Chutney or even with Ketchup. Serve it with a cup of hot tea.

“Good Food is Good Mood”.



Ingredients:
  • Sooji (Semolina) – 1 cup
  • Maida (All Purpose Flour) – ¼ cup
  • Besan (Gram Flour) –  ¼ cup
  • Salt – ½ teaspoon
  • Cumin powder – ½ teaspoon
  • Onion – a handful, finely chopped
  • Green Chilly – 2-3, finely chopped
  • Cilantro – a handful, finely chopped
  • Oil for shallow frying – about ½ cup
  • Water – as required


Directions:
  • Take a bowl and mix all the ingredients (Sooji, Maida, Besan, Salt, Cumin powder, Onion, Green Chilly and Cilantro) except oil. 
  • Make a thin consistency batter with enough water using a whisk. Make sure there are no lumps in the batter and keep it aside for 30-45 minutes.
  • Heat a big non-stick skillet on medium-high flame and apply oil on it using a brush. 
  • Take a ¼ cup measuring cup and fill it three-quarters with the batter.
  • Pour all the cup’s batter in the center of the pan all at once, spreading it out a little with the help of a spatula. You can also tilt the pan in a circular motion so that the batter spreads evenly. It should look thin like a Dosa or Crepe.
  • Lower the heat to medium-low and let it cook till you can see the edges change color to light brown. It should be done in a minute. Slide the spatula below the Cheela and carefully lift one edge of it and gently shake the pan. If the Cheela shakes loose from the pan its time to turn the Cheela. 
  • If you think that the Cheela should be a little crispier then before turning, dribble a little oil around the Cheela and then turn the pan on all sides. Wait for about 30 seconds then turn.
  • Cook the other side for about 30 seconds which is just long enough to set the center of the Cheela.
  • Serve hot Cheelas with Cilantro chutney or Ketchup.






Surprise brunch by Debarshi. 

Debarshi is really creative when it comes to cooking. He uses whatever is in the pantry and the freezer and cooks something awesome with it. A frozen Samosa and Sausage may not look appealing for a brunch but combine it with a Cheela and some Cilantro Chutney and voila! Tasty brunch is ready. 

The photo shows Cheela made with Rice flour and Sooji (Semolina) on a spread of Cilantro Chutney. The Sausage has been grilled and the Samosas have been baked in the oven.

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Wednesday, 17 February 2016

Dhania Chutney (Cilantro Chutney)




Photo taken at a local Indian store featuring different types of ready made Chutneys.


In Indian cuisine an appetizer is considered incomplete without Chutney. India is famous for its delicious street food. It’s amazing to see the speed with which the vendors prep, fry and serve snacks like Chat, Kabab, Kofta, Pakoras etc.. With these snacks they serve different types of complimentary chutneys. Indians have bold taste buds and we love hot and spicy food and the chutney enhances the taste. The most common chutney sold by the street vendors is a simple paste of cilantro, tamarind and green chilies. It is a burst of flavors on the taste buds - spicy, tangy everything coming together with the hot snack. Yum! Now for those who have never had chutney before, believe me you have actually missed an important condiment. Chutney is like a thick sauce or dip and is served not only with Pakoras but also with meat and fish. I serve it with Tandoori chicken and sometimes use it as a marinade as well. Once you get a hang of it there is no turning back. You are bound to fall in love with it. 

Chutneys can be sweet or sour, spicy or mild depending on its ingredients and are prepared with a variety of herbs, vegetables or fruits.  My grandma used to make Sweet Tomato Chutney and I used to eat it with Parathas all the time. This traditional Chutney is a favorite in the Bengali households. During the bhog (food offered to the goddess) of Durga Pooja (the most important religious convention for the Bengalis) this chutney is served with the other special items, which include and is not limited to Pulao, Luchi, Paneer Curry, different Bhajas and other yummy Torkaris, Sweets and Payesh. It’s marvelous that this simple chutney plays such an important part in completing the meal, which is being offered to our Goddess Durga.


In India, even Mc Donald’s serve their world famous McChicken burger with a layer of Mint Chutney on top of the chicken patty  which tastes heavenly. This chutney consists of Mint, Cilantro, Green Chili and Yogurt. Wait wait! You don’t have to go to India to try this amazing burger, just make the chutney and add it to a chicken burger and enjoy!

There are many dishes that are paired with special chutneys. Have you ever had Dosa or Idli? I love them. They are the classic South Indian dishes and are available at almost all the Indian restaurants or Chat cafes in the US. These dishes are served with a special Coconut chutney, which is prepared by tampering lots of Spices and adding it to the ground Coconut, Lentils, Green Chili and Ginger. You can also have this mild chutney with a Cheela (savory pancake) or Vada (fritter).

I took the first photo at a local Indian store; it shows different sorts of ready-made chutneys available. There is Mint, Coriander (Cilantro), Red Chili Garlic and hot and sweet Mango chutneys in the photo. Personally I never buy readymade chutneys from the stores because preparing the chutney at home literally takes 5 minutes and tastes way better. Another benefit of making fresh chutney is that you can adjust the ingredients according to your taste. Make it hotter, milder or tangier as you like. However, it is  useful to have readymade chutneys from tried and tested brands at home as It provides some instant options and saves time.

The recipe is of Cilantro chutney and is usually prepared by Debarshi at home. With its garlicky taste and fresh Cilantro flavor it takes the pakoras to a different level of flavor pallet. I think this chutney goes very well with the Onion Pakoras. It’s simple to prepare and tastes awesome (The 2nd photo features the Cilantro chutney with Mathri). The secret trick is to roast the garlic and chili peppers on a grill before throwing them in the blender to add a smoky flavor and aroma to the chutney.

A chutney should be prepared using fresh herbs only and grinded very smooth so we use the Nutri bullet for this purpose although I think any smoothie maker or wet grinder should work. In older days before the age of household electric blenders chutneys were prepared in a Mortar Pestle. However, I will not recommend it. My suggestion is to enjoy the advantages of modern machinery on this one. Mortar Pestle is handy for many things but it will take a lot of time and energy to grind the ingredients. I always store the chutneys in a plastic container or glass bowl because its taste may change upon keeping it in a reactive metal bowl.

I will soon add the recipe for the other two chutneys but in the meantime try the Cilantro chutney and don’t forget the yummy Pakoras.

As I say, “Add some spice to your life with a Chutney”.




Dhania Chutney (Cilantro Chutney) with Mathri (fried savory biscuits).

Ingredients:
  • Cilantro - 1 large bunch, fresh, washed and roughly chopped
  • Garlic – 4-5 big cloves (optional)
  • Lime juice – 1-2 teaspoon
  • Salt – 1/8 teaspoon or Black Salt - ½ teaspoon
  • Serrano pepper or Green chili - 2

Directions:
  • Take your blender or Nutri bullet and add all the ingredients in it with about 1⁄4 cup of water.
  • Blend all the ingredients till smooth.
  • Check the seasoning, if you want to add some more Salt or Lime juice add it and give it a whirl again.
  • Serve the chutney with Pakoras, Samosas or even with Biryani.

Tip:
  • This chutney can be stored in the refrigerator for at least 4-5 days. I just put it in an airtight container and use it whenever required. It’s served at room temperature with hot snacks.

Change the chutney into a dip:
  • Sometimes I use the same ingredients and change the chutney to a dip or sauce. I then serve this with fish or meat. For this, I simply use yogurt or buttermilk instead of water. That gives it a thicker consistency.

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