Thursday, December 27, 2007
Saturday, December 01, 2007
1 cup Corriander / Dhaniya seeds
100 gms (approx. 7 tbsp) Cumin / Jeera seeds
25 gms (approx 2 tbsp) Fenugreek / Methi seeds
50 gms (I used only 3 tbsp.) Black pepper
approx 2 tbsp Asafetia
andful Curry leaves
3 tbsp red Chilli powder
Turmeric and Salt (2 pinches each)
Heat oil in a kadhai/ wok and roast all ingredients up to curry leaves.
Cool the mixture, add red chilly powder, turmeric salt and grind to a powder and store in an airtight box.
Thursday, November 15, 2007
After some back and forthing about the recipe details, where she mentioned that Dal-puri is eaten with pickle/ chutney/ yogurt , but the real thing is making 'Ali ki rasdar subzi' with it, so ofcourse I had to haunt her for that!!! Now heroine is smart! so in her reply, detailing the Alu ki subzi, she also sent me the recipe for a sweet, as a bonus!!
I also asked her if there was a special ocassion that this was made or a specific season? It seems that Dal-puri is usually prepared during Holi, but there are of course no set rules!
Now, I am a puri fan... but I don't usually indulge.. afterall, one has to 'weigh' the pros and cons before biting into these deep-fried goodies! But this is the festive season! time to shamelessly indulge ( after all those chaklis, karanji, laddu, shankarpalis, puris can squeeze in!!!)
After all a foodie can but say... eat and be merry, for tomorrow me may diet!!!
This puri is a superb variation from the regular puri and is a delightful change. It pairs well with the Alu ki rasdar subzi and will pair well with pickles/ chutney or can be eaten as it is!! Great for lunch boxes and picnics too!
For the Alu ki rasdar subzi:
2 Potatoes (boiled/ cooked in a microwave)
1 Onion chopped
1-2 Green chillies chopped1 Bayleaf
1 Whole Red Chilli
1/2 tsp Cumin / jeera seeds
1/2 tsp Ginger-Garlic paste
2 med. size tomatoes
Cumin & corriander powder (1/2 tsp each)
Red chilli powder (optional)
1/8 tspTurmeric powder
1/2 tsp. Garam Masala
Salt to taste
2 tbsp Oil
Cilantro leaves for garnishing
First : boil the potatoes…let them cool, then break them unevenly into small sizes,u need not mash them.Set aside.
Heat oil in a kadhai.
Add cumin seeds…when it splutters add tej patta and the red chilli. Add green chilly…and onion…when the onion turns brown add the ginger garlic paste…cumin- corriander pwd, turmeric , red chilly pwd…sauté for a little while then add the chopped tomatoes…when they become soft and leave oil add in the potatoes and salt…sauté till the potatoes blend in with the masala….then add water…cover and cook for sometime…..when the gravy becomes thick…add garam masala!remove it from fire and garnish it with coriander leaves!
Voila its done!
Thank you Sangeeta for hosting RCI this month, which gave us another opprotunity to explore a different cuisine! And thank you , S, my Heroine for the recipes and for clarifying all my doubts and being patient with me!!!
Monday, November 05, 2007
It was late, I was tired and dragging my feet in the passage and doing something that comes naturally (to me) when tired... thinking morbidly about climbing the stairs (even though it is just one flight up) and cleaning up the house.. which I always leave in a mess when going off to work in the mornings.. and of the weather and the laundry.. and ironing (and how I can make M do it again this week). Does that happen to you guys and gals too?
Somehow in all these thoughts, another slid into my mind, that of my Mother and how she managed to do everything when I was a kid. If I leave my house in a (kind of) mess in the mornings, it is NOTHING compared to the hurricane that used to hit our home every single day when I was a kid! But I rarely heard my Mom grumble (not until I was *old enough* to start tidying up behind me), somehow that memory gives me comfort and the strength! So on this (grumbly) evening as M and I climbed the stairs, I decided to go and tidy up, afterall, it is not so bad!
As we came in view of the door M spotted a package left at the doorstep... perplexed we both ran forward to see what it could be.. we had not ordered anything, we were not expecting anything! Picking up the box and looking at the senders address was even more confusing.. the label said ' Godbole, Mumbai'. We don't know any Godbole, Mumbai!!
What do you suppose this is?? and what is it doing on my doorstep? Oh it was for me... no mistake about that! Had my Name, my address... yet???? Do mistakes as big as this box happen??
When I came to know that this facility is available in Vashi, I was thrilled. I always wanted to send Faral to you for Diwali. My wish is fulfilled now. Hope you will enjoy it. You need not wait till Diwali to taste it. You can enjoy it after you get it. I know the quantity is too small but can not help!Love and ashirwad,Aai
- Get Your Own
And NO, the contents are NOT limited in quantity!!! They are perfect and of course the unlimited love that comes with it satiates us!!!
Friday, October 26, 2007
1 cup Channa Daal soaked for 4-5 hours
1 med. Onion chopped fine
1 inch Ginger
5 cloves Garlic & 4 green Chilies +/- to taste (grind to make a paste)
4 tbsp. Besan
1tbsp Tamarind pulp / 1 small lemon size ball of Tamarind pulp
1 lump jaggery
Salt to taste
Oil (for tempering 2 tbsp)
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Oil for deep frying
1/4 tsp Turmeric
Few curry leaves
4 cups Water
This was a good variation to the everyday daal/ sambar and was a great accompaniment to piping hot rice!!
Wednesday, October 10, 2007
3-4 Curry leaves
Saturday, September 29, 2007
..... My favourite smells in the kitchen....
- Daal (Varan) and Basmati Rice and the lingering smell of an incense stick ( something one encounters in a typical Maharashtrian Brahmin kitchen!!)!!
- Tadkas (tempering) (with or without ginger-garlic paste)!!
-Cake baking in the oven!! ( I am going to try my hand at baking proper bread soon, so I'm sure that will be another to this list!
Thank You , Coffee, for this wonderful theme and Okaying my late entry!!Pin It
Thursday, September 20, 2007
I was a bit lazy ... okay... okay, going in reverse gear, where blogging was concerned.. but so much was happening.. we are moving to a new apartment this weekend, so in a fit of high enthusiasm M and I packed stuff last weekend and in that very fit, I dunno what I did, but messed up my right thumb, which to date, is throbbing!
But, keeping in mind the RCI-Karnataka event, hosted this month by our very own superwoman, ASHA .I decided to make 'Kadabu'. My memories of Karnataka cuisine are linked to the small village of Badami in Karnataka. We would go to the Banshankari Temple (Kuldevi) and would stay there for a couple of days. My Mother's friend is of the Pujari family and so we always had a very pleasant time there (along with the privilege of sometimes helping in the kitchen! but the rules were SUPER orthodox and I always lived in the fear of royally messing up the whole thing and thereby incurring the wrath of the Goddess and the pujari family!)Thursday was the day of the Goddess and as usual there was a GRAND feast prepared and the rows and rows of devotees would await their turn to enter the great hall and feast!
Kadabu ( or simply put, puran - karanji) was a regular along with Chitranna, Holgi (puran poli) , Palya ( vegetable) , kousambri, and buttermilk. Thus satiated everyone would feel very happy and content and friendly with the world!! The evenings (after the sumptuous food) was my favourite time of the day, way back when I visited the temple, there was no electricity inside the Temple (they had everything in their homes) but the temple would glow in the soft light of the oil lamps. The wonderful smell of camphor, flowers would linger in the air and a flock of the womenfolk would gather in the space and sit making tiny packets of 'haldi-kumkum' and singing songs glorifying the Goddess and other dieties. These would be sung in Kannada (which I only partially understand) and full of devotion which would stir the heart and make even the most restless person feel at peace and one with the Almighty!
So this time for Ganesh Chaturthi, I decided to make Kadabu along with 'Ukadiche Modak' , Sheera and Pal payasam.
For the filling:
1 cup chana daal
1 cup Jaggery (or 1/2 cup jaggery & 1/2 cup sugar)
1/4 tsp Cardamom Powder
For the cover:
1 cup Wheat flour (atta)
1 tbsp oil
Water to bind the dough
OIL to deep fry the kadabu
Bind the dough for the cover, like roti dough, just a little stiff.
Wash the daal in 2-3 changes of water and put it to boil with about 3 cups water.
Cook the daal until it is soft. Drain and reserve the water, this can be used to make Katachi aamti
In a heavy bottom pan combine the daal and the jaggery and cook till it becomes a homogenous mixture. leave it to cool ,then add the cardamom powder. If you want to make the stuffing amooth, run it through the blender, I left it chunky as I do not have what is called as the 'puran yantra.Take a small lemon size ball of the dough and roll it out like a puri. Spoon 1-2 tbsp. (depending upon the size of the puri) of the filling and fold it over, pressing the edges together to seal it. Heat oil in a kadhai and deep fry the kadabu till golden brown.When serving, add a dollop of pure ghee and serve.
Ukadiche Modak :
For the filing
1 cup fresh grated coconut
1 cup jaggery
1 cardamom powdered
1 tbsp Poppy seeds (khus-khus) (optional)
For the Cover:
1 cup rice flour
1 cup +3-4 tbsp Water
2 pinches salt
2 tbsp Oil
In a kadhai, add the coconut and jaggery and cook till it is a homogenous mixture. Take care not to overcook.
Boil water in a saucepan, add the salt and oil to it. Once the water comes to a rolling boil, add the rice flour and mix well so that there are no major lumps. Cover and cook for a minute. Remove cover and mix again, cover and switch off the heat/ flame.
After a while (2-3 mins) take out the mixture and knead it into a soft pliable dough. Divide into lemon size balls and carefully using palms and fingers flatten the dough into a puri like shape, spoon the coconut-jaggery mixture into the rice dough . Carefully squeeze the sides to form petals and bring them together at the top. Do this for all of the rice dough. Cover the ready modak by a damp cloth to prevent drying. The modak now need to be steamed. I used the regular pressure cooker (without the weight/whistle)
Arrange the modak carefully and steam them for approx 15 mins.
When serving serve with a dolop of pure ghee! YUM!!
Pal Payasam (I made limited quantity)
4 tbsp Basmati Rice
2 cups Milk
5 tbsp Brown Sugar ( add extra sugar if u like it sweet)
A few threads saffron
1 cardamom powdered
1 tsp ghee
Few Raisins, Almonds and Cahews
Wash the rice and drain all water, set it aside
Heat ghee in a saucepan, lightly fry the almond and cashews, add the rice and then the raisins and saffron ( I usually add raisins at this stage for the simple reason that on a few occasions they were burnt beyond recognition and I had to chuck the whole thing) Once all the rice grains are well coated with ghee and the raisins are plump, add the milk.
Here you have 2 options, the quick way to make Pal Payasam is to put it in the pressure cooker and cook for 3-4 whistles of let it slow cook in the stove till rice is completely cooked. I used the pressure cooker. After removing the vessel from the pressure cooker, add sugar and bring to a boil, let it thicken a little, lastly add the cardamom powder.
I made Sheera like I always do , but one thing is for sure, Sheera made for prasad tastes a whole lot tastier than the regular sheera!! Don't ask me how!! It just does!!
My prasad thali
1 cup rice
1 tsp Urad Daal
1tsp chana daal
1 green Chilli
1 Dry red chilli
Few curry leaves
1-2 tbsp Oil
1 tsp mustard seeds
2-3 tbsp. Roasated peanuts
1/4 tsp Asafetida
1/2 tsp Turmeric
Salt to taste
Juice of one med. size Lemon
1/2 tsp sugar (optional)
5-6 cashews (optional)
Cilantro (minced) to Garnish
Wash rice in 3-4 changes of water and keep aside for 20 mins. Cook rice. Once rice is cooked, spread it ona plate and allow it to cool.
Heat oil in a kadhai. Add chana and urad daal and let them turn a light brown, add mustard seeds, once they pop, add the asafetida, green and red chilli ,curry leaves, turmeric and peanuts. Saute a while.
Add the Rice, mix thoroughtly, cover and cook for 2 mins. on medium flame. Uncover add salt and sugar, mix and cove and cook for another 3-4 mins. Afte r the heat is turned off, add the lemon juice. Garnish with Cilantro before serving.
We now come to one amazing Fruitzi the Pineapple Kairas! The unusual combination of pineapple chunks with spices creating an explosion of taste in every mouthful is difficult for me to describe!! Every year during the month of Shravan, the Kannada Community in Navi Mumbai (or New Bombay as I call it) have the Raghavendra Swami Ashtotarra and SatyaNarayan pooja. They have this caterer ( who was also caters to most of our family functions) who makes the MOST AMAZING Food and his pineapple kairas is to die for, so are the Jalebis, and the sambar and the rasam and ... (stop calling me a greedy p**, what I am stating is the absolute Truth!!)
So since I have missed the food for 2 years in a row, I mean the pooja .. pooja... ahem.. yes.... I got my Mom to somehow procure the recipe... which she did from her friend, Mrs. B !
1 cup Pineapple chunks ( I used a can of chunks)
1 lump Jaggery
Marble size Tamarind Pulp
Salt to taste
1 tsp White sesame seeds/ til
1/4 tsp Fenugreek/ Methi seeds
1/2 tsp Urid dal
1 spoon Corriander seeds/ Dhane
2-3 Bedagi chilli
1/2 cup fresh coconut grated
1 tbsp oil for frying masala
Heat a kadhai , add the sesame to it and dry roast till they turn a light brown.Remove and keep it aside.
Heat 1 tsp oil, add the urad daal and methi seeds and saute for about 20 seconds. Add the corriander seeds, saute. Add the Byedgi chilly and curry leaves, by now the urid daal has turned light brown, add the grated coconut and mix and cook for acouple of mins.
Grind to a paste in the blender/ chutney attachment 9 do not add too much water0
In the same kadhai, add the Pineapple pieces , tamarind pulp, jaggery and salt. Mix these 4 items together and cook for a minute Mix the masala paste in the cooked pineapple mixture and boil for 2 minutes or till the pineapple softens (time may vary if you use fresh pineapple).Your pineapple kairas is ready to serve.
If ALL that ain't enough, finish off your meal with soothing Yogurt Rice!
You need: (no measures for this!! I just did this mechanically! So used to it since my childhood!)
Salt to taste
2 tsp oil
1 spn mustard seeds
1/4 tsp pinches asafetida
Some grated ginger (1/2 tsp, if you like ginger)
1/2 spoon chana daal + urad daal
5 curry leaves
1 dry red chilli broken into 2-3 pieces / 1 green chilly chopped
Fresh chopped cilantro (optional)
Mix the yogurt and milk in the rice, add salt .. mix well Heat oil, add chana and urad daal, mustard seeds, once the daal is nice and brown (by this time the mustard will crackle) add asafetida, ginger, chilly and curry leaves. Add the tempering to the yogurt rice, garnish with cilantro if u wish….and complete your meal!
Thank you Asha for being our hostess for RCI this month!!Pin It
Wednesday, September 05, 2007
Janmashtami, in childhood meant NO school and Dahi Handi !!! We (my gang of friends) would run thru our colony where we stayed to check which building had the ‘handi’ at the highest level/ floor and who would break it. We would also sing ‘ mach gaya shor saari nagari re, aya Biraj ka banka, sambhal teri gagri re’ Gazing in wonder at the human pyramid trying to reach the ‘handi’ on the fourth floor level, we would go ‘ooooh… aaaahhhhhh’ and laughing uproariously when they fell and yell, ‘areyyyyy Govinda padla rey!!!! ’
I have also had my share of breaking a ‘handi’ when I was in a day care and the lady in charge had a small ‘handi’ set up for us and waaaaaaaaaaaaay back then, I was wiry and somewhat of a monkey so I had the chance to sprint up everyone’s backs and try to break the handi!!! ~sigh~ small and wiry!!! That’s the way I wanted to be all my life!!! But we are digress from the topic.. this ~ahem~ can be taken up at a later date…
Wednesday, August 29, 2007
With these mixed up ideas, finally in my F.Y.B.A, I scooped a forkful of dangling noodles and 'slooshed' them into my mouth... fully expecting to scream and choke and expire all over the floor. What happened instead was an explosion of hitherto unknown taste! I was hooked! I still remember, I ate Indianised Hakka -Noodles and Fried Rice everyday in that week, couldn't get enough!!.. Later I came to know that the Chinese food I eat in Mumbai is 'Indianised'.. loaded with spice to suit the Indian palette and that the original version is a lot healthier! Well, I'm sticking to my version!
So when Sharmi announced JFI-Rice I decided to make my version of Fried Rice, Mumbai Shtyle! Mumbai's landscape is dotted with restaurants catering to Chinese cuisine and in the street food category the red carts (with a multicolored dragon of an unknown breed breathing fire) stand out and make their presence felt. The food is redolent with ginger and garlic, smells so tempting that one is naturally drawn to it!
So without further ado, here is my recipe!!!
1 cup long grained Rice
2 cups mix vegetables- Steamed (Carrots and French Beans)
1/2 cup Spring Onion Greens
1 small Capsicum
1 tbsp Oil
1 tbsp. Butter
1 tbsp Soya Sauce
1 pc coal * (optional) for smokey flavour
Clean & wash the rice. Drain all water. Heat oil, add rice. Ensure that every grain of rice is coated with oil. Boil 2 cups of water, add salt. Add rice to the boiling water. Cook rice till almost done . Spread the rice in a plate and let it cool completely In a wok, heat butter, add chopped onion and capsicum. Add the steamed vegetbles. Add rice, soy sauce, salt if required. Mix with a light hand.
*for smokey flavor: Heat the piece of coal until it glows red.
In the wok (which has the rice) make a small well/ depression, place the cup in it, pour 1 tsp. oil on the coal.Cover the wok IMMEDIATELY. Leave the lid on for a minute.
And now!!! My turn to brag!!!!
Yep, I!!!!! Tee of Bhaatukli has honoured me with this ...
Keeping in mind the tradition, I would like to pass this on to my fellow bloggers
Oh!! it looks like everyone on my list already has won the award.......... but in my humble opinion, everyone of you deserve this award!!
Friday, August 17, 2007
When we moved to CA, I caught up with the local Indian fauna as quickly as a moth gravitates towards light. My very first taste of Oriya cuisine was at this potluck which led me to my very first experiment in Oriya cuisine a wonderful chutney which was also an introduction to panch phoron (a mix of mustard seed, cumin, fenugreek seeds, kalonji/nigella & fennel in equal portion).
1/4 cup Channa daal
NOW for something THRILING!!!
"The Power of Schmooze Award is for bloggers who "effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don't limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship."
The Budding Cook has honoured me with this award!!
I was thrilled to recieve this!!! Do I deserve it? That is debatable! Nevertheless, it is so motivating! When I stepped into the world of blogging, I was kinda sure of what I wanted to do, but what I was worried about was how well it would be accepted. One year down the line, I have realised, I am a part of this world which has now become a very important part of me. Fellow bloggers have reached out and welcomed me into this world and taught me so much! This is an award for ALL my blogger friends who have motivated me and brought me this far! I love you all! And so, I deserve this honour only when I share it with you all!
Given a choice, I would want to extend this award to all my blog buddies, as it is I had a tough time in choosing a few!Pin It
Sunday, August 05, 2007
This has been on my mind ever since I saw the movie 'Cheeni Kum', where a proud Amitabh claims that he makes the Best and most Authentic Indian Food in the UK.. until Tabu returns the Zafrani Pulao and pops his pride!
Bits and pieces of the recipe remained in my memory(I liked the movie a lot, and in enjoying the movie, I quite forgot to jot down the recipe!!) So I hunted around the net and found a recipe which was similar .. not the exact, so tweaking it a bit to suit my requirements I attempted this aromatic rice preparation . The end result was a wonderful and delicately coloured and flavoured rice and I was rather pleased with the outcome! What however left me in doubt was.... do you eat this with any gravy vegetable? Please do let me know. I did enjoy eating the pulao without any gravy, savouring every morsel which sometimes brought a whiff of the spices in it, sometimes the sweetness of a plump raisin and the crunch of an almond! (now I know why the Nawabs must have favoured this preparation!!)
Here is the recipe with my tweaks: (for the original recipe, please click on the 'recipe' link given above)
1 cup Basmati Rice (uncooked)
A generous Pinch Saffron Threads
2 tbls. Ghee
1/2 Red Onion sliced thin
1/2 tsp Ginger and Garlic paste
1 Whole Clove
1 Cardamon Pod
1 Cinnamon Sticks (3” pieces)
1 tbsp. Golden Raisins
2 cups Water
3 tbsp Slivered Almonds
5 tsp milk
1 tbsp Yogurt
Rinse rice 3 to 4 times in cold water, drain well. Set aside for 30 minutes.
Lightly toast the saffron. Remove and add it to some water and keep aside.
Heat the Ghee over medium-high heat; add onions, ginger and garlic. Stir-fry 1 to 2 minutes or until onions soften slightly.
Stir in cloves, cardamom and cinnamon. Cook 1 to 2 minutes more, stirring occasionally to blend flavors.Add rice, and mix till every grain of rice is coated with ghee. Add the almonds and raisins. Add salt and mix well. Add water. Bring it to a boil. Add the saffron, Yogurt and milk.Cook (covered) till the rice is done and every grain of rice is separate. Serve immediately.
This will go to Nupur for the A-Z series.
Nupur has been a great hostess and this whole journey has been an awesome learning experience! Thank You Nupur for this wonderful opportunity!!
Wednesday, August 01, 2007
This is my entry for JFI CHILLIES, hosted by our own Nandita !! Thank U Nandita for a wonderful choice of ingredient!
Saturday, July 28, 2007
In the mean time, as summer temperatures soar, we look at something that looks cool!! Dahi wada comes to my mind (with a lot of other options!!) .. This is one of my favourites!!!
1/4th. Ltr. Yogurt (should not be sour)
Sugar to taste
Soak the Urad daal and methi / fenugreek seeds in water for 4 hours.
Fact 2: I believe...
Fact 7 : CONCLUSION: