A Cook @ Heart

Soft Chewy Tilwadi

2012-01-20T17:11:00.003-06:00

Of Tilwadi, Traditions and distant memories of days gone by..................

The new year brought with it many new ideas but as a child, I loved welcoming the new year with Sankranti. To me, Sankranta, was tilgul ladoos, kites and of course haldi-kumkum! Haldi- Kumkum was actually the best part about the whole deal, according to me.

Every year, as my Mother and I sat making tilgul ladoos, I would talk endlessly about my plans of haldi-kumkum. The ladies I wanted to invite (yes, aunties of the neighborhood), the 'vaan' / gift I wanted to give, and snacks to be served. I would pester my Mom to take me to Dadar flower Market to buy aster flowers and gajras and the vaan, which was some small gift article like a spice container or steel vaati, oh, it could be anything, half a dozen steel spoons for each guest or forks.. anything that was useful.

Oh I used to be SO excited! I would help my Mom clean the house, dust all corners ( a thing I hate), get a black dress cleaned and ironed, on the day, lay a shawl of delicate design in beautiful contrasting colors on the coffee table and place the flowers on them.

On one side, we would place a small end table with the mango shaped haldi-kunku container (check the last picture in Meera's post), traditional silver attar daani- which had a cotton ball soaked in perfume (attar/ ittar) and a gulaab daani filled with refreshing rose water waiting to be sprinkled on our guests. The vaan- a symbolic gift given to the ladies and a bowl filled with tilgul and halwa. The snack was ready in the kitchen ( usually poha/ upma/ idli- chutney or something similar) water, glasses, tea-cups all set carefully on the dining table to be carried out at the right moment.

The ladies would arrive, all wearing black saris, there would be some chit-chat and I would get antsy and wait for my mother to start the 'function'. Sure enough, after all the ladies had arrived, we would start, Mom would apply halidi- kunku on the foreheads of all ladies and I would be a step behind her, with the perfume and the rose water, I would diligently apply the perfume and sprinkle rose water on every lady, smiling all the while like the cheshire cat. After the perfume and rose water routine, Mom would bring the vaan and while giving it to the ladies would touch their feet and I would carry the tilgul bowl, one step behind her, do the same.
Finally after all the formalities, Mom would bring out the snack bowls and we would all sit and eat, talking of this and that. It felt so good! While we followed many traditions, there was no pressure to do it for religious reasons and I guess that is why I enjoyed all these little functions and cherish the memories even today.

But these are tales of days gone by, today, many things have changed and not for the better, I'm afraid. People are too busy, working, partying ( I am by no means an old fashioned, orthodox auntie) and not wanting to be shackled by old traditions.
These days, my Mom tells me, the ladies straggle in for haldi-kumkum, anywhere from 5 pm to 9:30 pm, whereas earlier it was a small get together which everyone looked forward to.

Stragglers or not, my Mother makes these Tilwadis which are divine! They are soft, chewy and addictive.

Also easy on their ( my parents) aging teeth, she tells me! And very easy to make. No need to stand by and agonise watching the jaggery cook not knowing when it will go from crunchy type to rock solid.

Here is my Mom's super easy Tilwadi recipe:

1 cup sesame / Til- roast n cool and rough grind (makes almost 2.5 cups)
2 cups Roasted peanut powder / daney kut
1.5 cup Shredded Coconut- Dry / sukka khobra powder- lightly roast and powder
1tsp green Cardamom powder / velchi powder
3 - 3.5 cups Grated Jaggery ( 3.5 cups will make it very sweet) I suggest you first check how sweet the jaggery is and then add or remove as per taste.
1tbs Ghee
1 tbs Water

Do the prep. DRY Roast sesame till golden brown. Set aside to cool. Once cool, grind to a semi rough powder. Do not wait for it to become fine, that will result in a paste. You don't want that!

Roast peanuts till golden brown and crunchy, set aside to cool. Once cooled, grind to a powder , if using
ready roasted (unslated) peanuts, grind to a powder. Not too fine, we do not want peanut butter.

Roast dry shredded coconut, cool and grind to a powder.

To all the above, add 1 tsp. Cardamom powder.

Grate and set the jaggery aside.

Grease a plate with ghee and set aside. Keep a vaati/ steel bowl next to the greased plate. stay with me here, I'll explain why later. Keep a serrated knife or pizza cutter at hand.

Heat a wok/ kadhai over medium heat.

Add 1 tbsp Ghee, once the ghee melts and is warm, add one Tbsp water.

Quickly add the grated jaggery and mix well.

Wait until all the jaggery has melted ( and DO NOT raise the heat, keep it at medium only)

Once the jaggery has melted, switch off the heat and add the mixture of sesame, peanuts and coconut.

Combine thoroughly and pour the mix into the greased plate.

Now, apply a drop of ghee to the bottom of the vaati/ steel bowl and use it to flatten and spread the mixture evenly on the plate.

Let the mixture set for a few minutes. Now using the knife or pizza cutter make diamond shapes and let it cool completely.

Once cool, remove and store in an airtight container.

* Edited to add: My Mom uses 4 cups of jaggery and claims it is the perfect ratio. I probably picked a batch or type of jaggery that is cloyingly sweet and hence had to reduce the quantity.

Aloo Tikki Chaat (Stuffed Potato Shells)

2012-01-11T00:05:00.001-06:00

Lunch time in school was special. Small recess and long recess. 2 lunch boxes/ dabbas to carry. One with a small snack and the other with lunch. These definitely added to the weight of the already heavy school bag, but was there any other option? I, for one, couldn't do without the lunch box ( the big one) ! Besides, lunch time was the ideal time to gather round and share my lunch box with everyone and laugh over silly jokes or gasp at some bit of gossip or an 'inhuman punishment' by a teacher.

Those days were fun! I'd demand 'interesting' lunchbox options from my Mom. No 'poli-bhaji' (roti/ flat bread & vegetables) everyday for me please! and I always wanted extra so there'd be enough to share and for me as well. Did you all also have fun times like that? Did you share lunch boxes and have a really good time?

These days I hear of children complaining about what their Mom packs in lunch boxes and say things like, "don't give me any of that yucky green spinach thing" or " I don't want anything that looks different" and also that there is no sharing.

So what is a 'good' lunch box ? Peanut butter and jelly sandwich? Not that I have anything against that, of course, I like PBJ just as much as anyone else, but I like variation and yes, I like to share.

I still remember the fun we used to have in school, small recess, we'd just share a few biscuits , wafers (cookies and chips) or some nuts and swap books or stamps, coins whatever one was interested in. Hastily check if we had done our homework or quickly scribble it with a bit of help from a friend's notebook. During the long recess we would all gather in a large group, a dozen or so girls, smiling , giggling and all with their dabba. Ready to share! There was a variety to share, someone had idlis or dosas, and then someone had theplas or rice or poli-bhaji. everything was yummy and everything was to be shared. We would eat with our hand. No one said,"eeww" to that, no one scorned the contents of a lunch box.Sometimes a girl did not bring lunch, maybe her Mom was unwell or maybe our friend forgot to pack it in her school bag, it did not matter, there was enough for her to eat with us. It was all so much fun. Back then, lunchtime was a time to bond over food. A thing that continued even when I went to college and then work.

I have for you today, cutlets, which make a good lunch box option for the fussy ones as well as the not so fussy ones and something that has a healthy filling too, moong/ mung bean sprouts. It's been a while since I blogged from one of my favorite cookbooks, 660 Curries. This particular recipe was bookmarked, dog eared, actually... and then I guess, in the routine, I quite forgot about it. I spied a small unopened packet of moong beans that needed to be used up. What better way to start the year!

Cutlets , specially stuffed ones are my favorite. I like to have them for lunch or dinner, preferably both!

M and I enjoyed these and little S also (to my satisfaction, after the surprise) ate half a cutlet, considering that it was after his dinner, he did it justice and warmed my heart! Squeeze my baby bunny!
I shared some with my friend in the apartment community I live in and she gave it her stamp of approval too!

These make good lunch box options if you have a microwave in the office to warm food and your colleagues will surely want some! So share the goodies aound, your friends will love you for these tasty treats!

You can make these on one day (if you have sprouts oh hand) or like me in stages, boil potatoes and make the stuffing a day earlier, the chutneys/ sauces in the morning and then final assembly at tea or dinner time.

To begin with, do the prep. Sprout the moong beans.

For the Potato Shells:
1 pound Russet or Yukon Gold potatoes, boiled, peeled and mashed
1 tsp. Salt
1 tbsp Oil
4-6 slices firm white bread

For the filling:
2 Tbsp Canola oil
1/2 cup Red onion , finely chopped
1 cup sprouted moong (or red cowpeas)
2 tbsp Finely chopped Cilantro
1/2 tsp Toasted Cumin-Coriander Blend
1/2 tsp Cayenne ( ground red pepper)
1/2 tsp salt

About 6 tbsp Oil for shallow frying
Chaat masala for dusting

To make the shell, place the mashed potatoes in a bowl and add the salt.

Hold the bread slices under running water to drench them and then squeeze out as much water as possible. You should end up with a rolled up wad of moist but firm bread.

Work the bread into the potatoes and knead to form a slightly sticky dough. Rub oil over the dough and allow it to rest for 15-20 mins

Make the filling. Heat oil in a medium size pan, add onion and stir fry till light brown. add the sprouts, cilantro, spice blend, cayenne and salt. cook stirring frequently to warm the sprouts and cook the spices. Set aside to cool.

To assemble: (the author has a different and systematic way of assembling the shells, I did mine the unsystematic way, but with the same results, here is my way)

Pinch off a bit of the potato dough (should make about 12 patties) and using your palms, flatten the dough into a dumpling like wrapper. Spoon about 2 tsps of the moong filling in the center. Gather the edges and bring them together to the center pinching the seam to seal tightly. Gently flatten the top making sure the filling stays completely covered. Shape into a patty, roughly 3 inches in diameter and 1/2 inch thick.

Repeat the process for the remaining dough.

Line a plate/ cookie sheet with paper towels.

Heat oil in a non-stick skillet or a well seasoned cast iron skillet over medium heat. Arrange the patties in a single layer without crowding the pan and cook them till they are golden brown and crisp on the underside.

Flip over and cook on the other side till golden brown and crisp. Transfer the patties to the paper towel lined cookie sheet/ plate. Repeat for all the remaining patties .

To serve: Place 2 patties on individual serving plate. atop each patty, soon 1 tsp each of the chutneys (recipe follows), dust with chaat masala and garnish with cilantro ( optional) and serve.

For the chutneys ( I made 2, Mint-yogurt chutney with chilies and Tamarind - Date chutney)

Mint-yogurt chutney
1 cup firmly packed Cilantro (leaves and tender stems)
1 cup firmly packed fresh Mint leaves
1 tbsp thick Yogurt
1 lengthwise slices of ginger (21/2inches l x 1 inch w x 1/8 inch t)
1/2 tsp Salt
6 Green chilies
Pour 1/4 cup water in the blender and then pile in all the ingredients. Puree until it forms a smooth green sauce. Store in an airtight container or freeze. Use as required.

Tamarind - Date chutney
1 tsp Tamarind paste / concentrate
1/4 cup crumbled Jaggery / firmly packed dark brown sugar
10 pitted Dated, coarsely chopped

Pour 11/2 cup water into a small saucepan add tamarind and whisk to mix well.
Add jaggery and dates and bring to a boilover medium heat.

Boil uncovered, stirring occasionally until the liquid had evaporated to half
Remove from heat and cool. Transfer the contents from the saucepan to a blender jar and blend till smooth.
Transfer to a jar ( glass or plastic) and store in the fridge. Use as needed.

I am linking this post to the Sweet Heat challenge#4 - Let's Rock Indian hosted by Michelle and originally started by Lyndsey.

A while ago, my dear friend Ash shared this wonderful award and MeMe with me. Thank you so much dear Ash!

1. What makes you laugh, smile or giggle?
My baby and his antics. Reading P.G.Wodehouse books. When my Dad relates an incident- he is a raconteur, not unlike PGW !

2. What are your dreams for your future?
The least is to live a happy and healthy life. And oh! I wouldn't really object to wealth......

3. If you are going to a cruise, where would it be and why?
Round the world! I want to see everything that there is to see! ( now you see why I will not object to question 2 stated above)

4. How would you spend your vacation and with whom?
Vacay with my family... how? hahahahahah! anybody can guess, having fun mixed with the usual vexations only a wife and mother of a 31/2 year old can know!

5. If given a life, what life would you choose ? Your life now or your past?
I'm happy with what is... but childhood definitely has a strong attraction... carefree days ( of course there was the dread of homework and exams, but what of it? easier than problems of adulthood, don't you think?)

6. Is there something that you wished before when you were young but you didn't get it?
Of course! Like most kids my list of wants (which I mostly confused for needs) was long enough to add grey hair to my parents head!

7. Have you been in a situation where you might have given up but you still choose to move on?
Yes, I always tell myself, into each life, some rain must fall.... it is my choice, to sit and grumble or dance in that rain. And though a pathetic dancer, I am a rain lover and cannot resist it ;)

8. Is there someone in your life who has been your source of strength and inspiration?
Sure! But it would be unfair to name one person, in different circumstances, different people/ personalities have inspired me and I am thankful to each one of them.

I invite all my blogger friends who would like to participate to do this MeMe. Play along !

Kesri chaval

2011-12-30T17:21:00.000-06:00

Like every year end, I am struck how quickly this year also has come to an end! I just said hello to you all and now, now it is time to say bye for this year!

Are you all prepared for the new year? What resolutions have you made? I think I have given up making resolutions, well, at least one, I won't even mention it here, it is no use, I am firmly convinced! The very fact that, 'that' resolution and a food blog do not pair well... I'm sure all you intelligent readers have guessed it! After all, samajhne wale ko ishara kaafi hai! hai na?! ~wink~

This year was a bit slow on the blog front, but at least I managed to get about 2 posts a month on an average... This year also saw my little one going to school and take his first independent steps outside home, manage on his own for a few hours a day and he did a brilliant job! I am SO proud of my little man! I can say that now, however, earlier in the year when he went to school for the first time and cried, I cried, I sat in my car for 3 hours worrying and biting my nails to bits and gathering my shattered heart and waiting for school day to end so I could scoop up my baby in my arms and hug him tight, real tight!

I still wait for school to end so I can see him run up to me with a big smile and hug him! the crying has stopped! hehehe!

The move from IL to TX was strenuous and to own the truth, though I cribbed a lot, and I mean a lot, about Peoria, but after I settled in and found friends, I quiet liked it there. The pace was slow, the traffic was slow (which suited a scaredy-cat driver like me) and I was happy there as well.

I am now in a big city where the pace suits me fine, eating out is a pleasure but the traffic scares me and all roads look the same! Well, they always have, you know- I am born without 'the sense of direction' gene. Did I tell you all about that, ever? Well, that is one story I shall tell you in the new year!

2012 will be a new beginning for my little man as he starts a new school/Montessori in Dallas. An education system different from the pre-k he attended in IL. I am looking forward to his progress in this new school !

So here is my sweet offering for ringing out the old and ringing in the new! To newer and sweeter beginnings !

You need:
2/3 cup Basmati Rice
1/2 tsp. Green Cardamom , seeded
1/4 tsp Saffron / Kesar
1/2 Cup Sugar
1/4 cup Water
1/2 cup Almonds, blanched and sliced length wise
2 Tbsp. Pistachios, blanched and sliced lengthwise
4 Tbsp. Ghee /Clarified butter
2 Cloves

Wash and soak rice in plenty of water for 30 mins.

Drain and cook in boiling water till done

Pound cardamom and saffron to a powder ( I used a mortar and pestle)

Mix sugar and water in a pan and cook on low heat to a 2 string consistency

Turn off the heat and add 3/4 of (both) the cut almonds and pistachios

Add powdered cardamom-saffron mix and cooked rice to the sugar syrup

Mix and leave it covered for 2 hours. Stir occasionally

Heat 4 Tbsp ghee for about 30 secs, add cloves

When they change color, add them to the rice mixture.Stir gently

Garnish with remaining nuts.

Serve warm or cold

In the New Year, may your hand always be

stretched out in friendship, never in want.

Happy New Year To all readers of A Cook @ Heart!

Sheera Poli / Sanjori (a thank you for sacrifices made, small and big)

2011-12-22T09:37:00.000-06:00

My childhood was spent in a colony (corporate apartment community), surrounded by people, thousands of people. Really... 48 apartments to one building and about 30 such buildings formed the entire community. There were plenty of friends and homes to visit. One never was at a loss of what to do or felt neglected. I never felt any lack of attention at home or outside.

We had a T.V at home. So? Big deal! Yes, it was in those days. Even though it was a black and white T.V set. We lived in Quarters and many homes did not have a telly.

Now back in those days, there was one channel, DoorDarshan - DD1 and they would telecast news and movies, Hindi and Marathi movies over the weekend. That, was the highlight of the week for the entire neighborhood.

Promptly in the evening people wold pour into our living room and make themselves comfortable, anywhere. Early birds would get the sofa and chairs, stragglers would sit criss-cross on a 'satranji' ( rug) and wait expectantly.

This did not go down well with me. I could not digest this lack of attention. A house full of people and all paying rapt attention to the T.V! Nobody played with me, in fact they would ask my dad if he would hold me or get me to sit quietly on his knee! Well! I was having none of that! I waited my chance, once the movie had started ( after the long list of titles) I slipped off my Dad's lap or emerged from wherever I was hiding, stand in front of the T.V, arms akimbo and glare at the crowd who was buzzing with annoyance already and command, " T.V. BANDH" (bandh, meaning shut / close/ switch off). Nobody knew what to do, a three foot nothing was not an imposing figure but as the host's daughter and a general darling of the crowd ( except at movie time) , they could not toss me like a bag of potatoes in the corner and get on with the program.... My parents would share slightly alarmed, highly embarrassed looks and give me pointed looks, which I promptly chose to ignore and continue my rant. Finally my Mother had a brainwave, she ran into the bedroom, grabbed her purse and slipped her feet into sandals and scooped me up in her arms and bore me out of the house, without a word to anyone but sending my Dad a silent message that she would return when the movie was over.

She took me to Shivaji Park to the kids area and shoved a plastic toy pail and shovel in my hand and sat me in the sand pit to watch me dredge myself in sand and dirt and a beatific smile on my face. This continued for a long time, for years my Mom and sometimes my Dad sacrificed their evening entertainment for me, when in those days evening entertainment on the TV was the only one to be had with small children at home I see that now, with a 3.5 year old- we do not have a baby sitter- going out for a movie or just a dinner date is a wild fantasy for M and I! We do not have access to TV unless it is PBS Kids or cartoon network (I might as well add, that CN, today, is possibly the worst $h!? I have seen).

This post is for my parents, who are selfless people and sweet as can be! A tiny thank you for all the sacrifices, big and small they made for years and still do.

For me, Sheera Poli is associated with picnics or food on the go. The mild sweetness of sheera enveloped in soft roti dough and griddle fried with a dash of ghee makes it an easy to carry packet when out or even for lunch boxes.

For the SHEERA:

1 Cup Rava / Sooji ( I used fine rava to get a smooth and extremely soft filling)

4 Tbsp Ghee

1 1/4 Cup Sugar ( more if you like sweet- sweet! add 1 1/2 cup total)

3 Cups water

3-4 green Cardamoms, peel, remove seeds and pound to a fine powder.

Few strands Saffron- optional, If using, add to cardamom seeds when making a powder

For the Cover

2 Cups Roti Flour ( Atta/ wheat flour -sold in Indian stores)

Water as required to make a soft and pliable dough

2 tsp oil- optional

Pinch salt

To make the Sheera:

Add 3 cups water and sugar to a sauce pan and heat ( on medium heat) and heat till the sugar dissolves, remove before the mixture boils, we do not want sticky syrup!

In the mean time, heat a wok over medium heat, add ghee and roast the rava until golden and fragrant.

Lower the heat and add the syrup and mix well and ensure there are no lumps. Cover and cook for 3-4 minutes.

Remove lid and add some ghee to the sides and then mix well. This is an additional tsp of ghee I use, those who are shocked, please leave this additional tsp. ! Cook uncovered for a couple of minutes till the sheera has a cooked look.

Remove from the stove and add the cardamom- saffron powder, mix well to incorporate the spices.

Leave the sheera to cool.

While the sheera cools, make the dough.

In a wide bowl/ mixing bowl or your food processor, add the flour and salt ( oil , if using) and mix. Slowly add water and mix well to form a soft and pliable dough. Cover and keep for 10 minutes ( or more, if you are doing something else)

When ready to make Sheera Poli, Heat the griddle on medium.

Pinch off a small portion of the dough, roll it in your palm to make a ball, dip it in dry wheat flour/ atta and place it on the rolling board and flatten it with your rolling pin to form a disc ( about 4 inches)

Place a ping pong sized ball of sheera on the disc, bring up the sides and close them over the sheera, seal gently, but firmly and flatten, once again, dust with additional flour and gently roll the dough into a roti. Do not add pressure as the filling may seep out.

Deftly ( be gentle, as well) transfer the rolled sheera poli on the hot griddle.

Turn the poli over in about 30 seconds, it will have light brown blister marks, apply/ brush with ghee ( ~huh!! who gasped???~!!!!~) and turn. Brush the other side with ghee (~who fainted???!~) and cook till done.

Repeat for the rest for the dough.

If you have left over dough, store it in the fridge for the next day to make plain roti/ fulkas. If you have left over sheera, take a small bowl, fill it with sheera, grab a spoon and enjoy it as a reward for making sheera poli!

Wishing all the dear readers and well wishers of A Cook @ Heart a Merry Christmas and Happy Holidays!

Ullipaya Pachchadi (Onion Chutney)

2011-12-17T14:04:00.000-06:00

All my life, well, until I started blogging, of course, chutney was the one made in a typical Marathi household and the other was one we ate in a restaurant, rightfully termed as 'hotel chi chutney' ( back in those days, we called restaurant as hotel..) To my mind, the hotel chi chutney was a complicated blend ( bear with me, as a child I had fantastic ideas about anything and everything). So, the chutney made at home as green and the one in a restaurant was white-ish. and any other color ( ex: red = lasoon chutney or Bijapur chuney ) was dry , strictly that.
When I started blogging, I came across different varieties that boggled the mind. It reinforced the fact that Indians make chutneys out of everything!
( I am still of the opinion that a brinjal/ eggplant chutney is going a bit too far, but then, it takes all kinds to make the world!)

When I received my copy of Cooking with Pedatha I hungrily thumbed thru it and fell in love with all her recipes ( even the eggplant ones- for the husband - strictly) and I kept going back to the Pachchadi section.
the cookbook showcases 13 pachchadis all with stunning pictures and in many recipes, there is a small note on the side which gives you a slight variation that can be made to change the taste a bit, giving it a new avatar. One pachchadi 2 ways!
Out of all the different varieties I chose to go with the Onion pachchadi first. I have seen variations of onion chutney across blogs but though interested, I was not willing to try them. I was a bit apprehensive about the strong smell and I have somehow associated that with a slightly bitter and unpalatable taste.

As I read the recipe, I realized this was different, at least from the ones I had read. There seemed to a harmonious blend of spices which would mellow the strong tones of the onion. Nor had I erred. try this recipe to see what I mean.
It goes very well with idli, dosa and plain rice.

You need:

3 Onions ( roughly chopped) - I used Red onions
2 inch piece Fresh Ginger grated
2 Tbsp. thick Tamarind pulp
1 Tbsp Oil
Salt to taste

TEMPERING:
1 Tbsp Split black gram , huskd/ urad daal
2 tsp Mustard seeds
1/4 tsp. Fenugreek seeds
8- 10 Red chilies nicked at tail, stalks retained
3-4 Green chilies
1/2 cup Cilantro, roughly torn, chopped
6-8 Curry leaves with stem
1 tsp Asafetida powder

In a wok, heat oil for tempering.

Add the urad daal, as it turns golden add mustard seeds and then fenugreek seeds

Lower the heat with the browning of the fenugreek seeds, add the red chilies. as they turn bright red stir in the remaining ingredients for tempering.

Add the onion and ginger. roast for 4-5 minutes until the raw smell of the onion disappears

Grind along with tamarind pulp and salt into a coarse paste. Do not add water when grinding.

Serve with Idlis, Dosa or mix into plain white rice with a dollop of ghee.

VARIATION:

Add a medium sized tomato, chopped and roasted in oil along with the onions for a tasty variation.

Methi parathas

2011-12-13T22:00:00.000-06:00

How is your part of the world? Mine is all topsy-turvy! In a flash I am busy and then, all of a sudden I find myself doing nothing. One minute I am thinking of a dozen things and then nothing, blank! Am I going crazy? Or is this just a phase? Hopefully, it is a phase and I shall soon be as normal (or as close as I was to it) as before.

Moving and in a hurry does that to one, I suppose. At least I'd like to blame it on that and get on ~wink~!

I had packed all odds and ends ( last second finds when vacating the apartment) in one bag. Flinging it in in the depths of the SUV, I left it at that, not giving it another thought. After all, there was so much more to worry about. After settling in the new apartment and one fine day 'discovering' the bag in which I had rolled and put an elastic band to secure a bunch of papers covered in my handwriting and photocopies, mostly recipes! My joy was probably a jot short of someone discovering a pirate's chest full of treasure.

I had anticipated my mover to get everything in about 10 days.... silly, naive girl that I was! Of course it took a long time and a lot of stress, calls made, endless follow ups and name calling ( in my mind) I was left to using many shortcuts when cooking. With limited utensils, I could do no more.

But the tummy rules and demands and hence the offering! There are a million ( okay, so I am exaggerating.. a lot, I know) Indian stores in my neighborhood and I like taking turns to go to each and buying what I fancy. I always come back with fresh bunches of Fenugreek leaves (at an unbelievable price of 50c a bunch!~does the absurd 'Dharmendra style' dance here~ ) and think of all the wonderful things I want to make. Well, wonderful things need my cook books / notes etc. and of course my favorite blogs and pots and pans to cook serve and photograph in. I had the blogs and notes but not many pots, pans to cook and none to take pictures in. the notes / photocopies proved useful, I found a copy for Methi Paratha and it was different from my earlier version and I had to try it!

I am glad I did.

This recipe is a keeper, the parathas are good on their own, making them great choices for lunch boxes and picnic food. If eating at home, a side of some stir fried veges, pickle, yogurt make suitable accompaniments.

You need:

3 Cups Whole Wheat Flour / Atta

1 1/2 cup Fresh Fenugreek leaves ( wash and finely chop)

1/2 cup Finely chopped Onion

1 Tbsp Finely chopped or grated Ginger

1 Tbsp Finely chopped or grated Garlic

1 tsp Finely chopped Green chilies

1/2 tsp Garam Masala

2 Tbsp Finely chopped Cilantro leaves

2 Tbs Ghee

Salt to taste ( around 3/4 - 1 tsp)

1 tsp Red chili powder

Water as required to make dough

Oil, preferably Ghee to fry the Parathas

Mix together all the ingredients listed above from the Flour to Red chili powder

Add water, slowly, and knead well to form a soft and pliable dough

To make Parathas, heat the skillet on med heat.

Pinch off a ping pong size ball of the dough, using dry flour, roll the ball into 4 inch diameter disc and smear the center with a dab o ghee and fold in half, dab another drop pf ghee on the semi- circle and fold in half to now form a triangle and roll into a triangle do not roll out uniformly thin, leave it slightly thick)

Transfer the rolled paratha onto the hot skillet

Soon you will see small bumps appear on the surface, turn the paratha over ( you will see brown spots on the semi-cooked side) smear with ghee, turn and smear the other side with a dash of ghee.

Turn to cook both sides until light golden brown spots appear.

Similarly make parathas of the remaining dough.

Serve right off the skillet with an accompaniment of your choice. Enjoy!

Basundi

2011-12-06T08:25:00.001-06:00

As a little girl I never would eat milk desserts outside of my home. Never. In fact, I resisted even milk, tea, coffee or yogurt when I was visiting friends or distant relatives. Not because I disliked these ( though I do not care for plain milk, at all) but I used and still do, shudder at the 'malai' (cream) in any thing.

Much to my horror, people would serve tea with specks of 'malai' floating here and there like lost souls. If it was not specks, HALP! there is a floating island in my tea! ~brrr~

Ditto for yogurt, I'd scoop a spoonful and find a 'tail' hanging off it.....I'd drop the spoon right back where I found it and bury the remains from whence they emerged.

I could fuss at home and get away with all the 'strain the milk.... strain the milk', I could not do anything outside, I was helpless. I decided the smartest thing to do, was to say 'no' as a rule and stick to, " Oh, I do not drink tea, thank you" and refuse a helping of yogurt-rice on the pretext, " I'm full, couldn't eat another bite, thanks".

My biggest fear was Basundi. I loved the taste of basundi - which was strained to remove all the malai , but how could I say so as a guest? I'd sit mutely with the dessert in my plate and at the end of the meal, pass it to my Mom or Dad, whoever was next to me at a relatives home.

Making Basundi at home is my dad's job, he likes it. I strain my portion and enjoy it, like everybody else.

Making Basundi at home has its benefits, you can make a large batch, strain it to your hearts content and enjoy it without being judged as a loony who chucks the malai/ rabdi without a second thought.

We have a contraption like this (shown below) that helps in making a large batch of basundi. It is called the 'basundi plate'.

My friend Dipti, had one of these and let me borrow it for the Diwali get together we had. This 'basundi plate' is a simple 'whirlpool' plate which needs to be placed at the bottom of the heavy sauce pan that you want to use and add the milk and let it simmer. It ensures that the milk does not boil over. Helpful little thing, that! Specially as basundi takes a long time to reduce and thicken.

Here is how I made it.

1 Gallon Whole milk ( you can use 2% and add milk powder, I prefer the hassle free method)

1 Can Sweetened Condensed milk

2 cans Evaporated Milk

~ 6 Green Cardamoms ( peel, use the seeds only , crush to a fine powder using a mortar-pestle)

~1 tsp Nutmeg powder ( I use whole nutmeg and powder it in the mortar-pestle)

Nuts (almonds, pistachios, slivered) to garnish- Optional

Take a heavy bottomed wide sauce pan Place the 'basundi plate' ( if you have it- if not, get ready to spend time stirring the pot frequently).

Pour in the milk and evaporated milk and set the heat at med- low.

Wait, patiently, this can take a couple of hours, so do what you normally do, read ( if you are like me), work out ( if you are not like me), do the laundry, sort it, iron clothes, vacuum, throw a glance at the basundi, resume what you were doing.....

I cannot recollect when, but somewhere in between the milk + evaporated milk and the reading I added the can of condensed milk, gave it a good stir and resumed my reading.

After about 1 1/2 hour, the color of the milk started changing ( I had the stove set on 4- low and slow) and the milk had reduced, but not enough.

I gave it another 45mins -1 hour or so to get a nice dusty pink ( for the lack of a better named shade) and thickened ( reduced by half).

Let the basundi cool down completely.

Now the straining part, this is the 'hard work' part, where I am concerned. I strained all the basundi, carefully and then added the cardamom and nutmeg powder, stir it in well and chill before serving.

If you like the rabdi, add in the cardamom nutmeg powder, stir, chill and serve.

* Points to note:

Cooking time can vary if you have gas/ stove ( electric flat top or coil), so please, keep an eye on the milk.

Adjust the amount of sweetness, I found 1 can of condensed milk more than enough to suit my taste buds. Add more, if you like sweet basundi or less, if you wish

Basundi plate or not, there is bound to be a layer stuck on the bottom of the pan, elbow grease time ahead! Remember, the dessert is worth the hard work.

Basundi is heavy on digestion, enjoy moderately

Add saffron if you like. this is optional, just like nuts.

Straining is optional, but the end result of straining is a silky smooth basundi, which is pleasing not just to the eye, but also to your taste buds and guests who may be fussy like me!

Farasbichi Bhaji/ French Beans Stir Fry

2011-11-21T23:26:00.001-06:00

The last time I opened my dashboard was in Illinois, where I was ( note the past tense) living until last Friday the 18th. We have moved, again!

We made an ambitious plan, and moved in 2 weeks. I am still recovering from the whole ordeal. Moving is never a pleasant experience and any plan that is made with a short time gap is rather upsetting. But it was done and done for the best.

We are now in Texas and so far, very well satisfied with everything. Our greatest relief was that our road trip was a success! We covered all the 875 miles smoothly and above all, Little S was fantastic, not a whine, no demands, no tears or tantrums! I am so thankful for that. We would have loved to explore more on the trip but our priority was making good time and ensuring that the little one was not overwhelmed by the journey, nor irritated by the bags surrounding him.

We have selected the apartment we want to live in signed the lease, sealed the deal, updated the mover so he can get our stuff moving out of IL and in to TX. All in a span of 3 days and we are exhausted.

But what of food? While there are TONS of options to eat out here, in Dallas and Irving and surrounding area, what happened on the way? What happened back in IL? Well, I had to empty out everything and give away or trash lots of things, lots! Sudden moves leave you with no choice. I also picked up a few ready-to-eat packages from the Indian store, just to be on the safe side. Needless to say, it was not the wisest thing to do! Packaged food is terrible. Period.

I am surrounded by many Indian restaurants ( and indeed, the first evening here we made a beeline for Indo-Chinese food and tucked in with such enthusiasm that must have shocked any observers! not that we cared, we just wanted to eat!)

And now, I am more than ready to cook and eat. I want to cook and eat what I cook. Something simple, very simple and uncomplicated. Home cooked, comfort food, food that nourishes and satisfies.

And what comes to my mind is a simple, everyday stir fry. French beans chopped and cooked with few seasonings and enjoyed with a warm fulka/ roti smeared with ghee or even mixed with some plain soft, steaming white rice and a bit of pickle on the side.

This simple stir fry comes together in no time at all and requires little skill , limited spices and is tasty! Is that a winning combination or what! Here's what makes it even better, eyeball ingredients, and it still tastes great, every time!

You need - (all measures approximate)

2 Cups Chopped French beans ( chop off the beans at both ends and discard, now cut the beans small even pieces)
*1/2 Onion Chopped fine - Optional
2 Tbps Oil
1 tsp. each Mustard seeds and Cumin seeds
1 tsp Chana daal
2 Green chilies (slit lengthwise) or use 1/2 - 1 tsp red chili powder
Few curry leaves
Hefty pinch Asafetida
Salt to taste
1 tsp Sugar ( brown or white)
Grated coconut to garnish ( fresh or frozen)

Heat oil and add the chana daal and mustard seeds, let the daal brown and the mustard seeds pop. Add Jeera and let it sizzle.
Add the asafetida, slit green chilies curry leaves and give it a stir.
Add onions - if using and stir fry for 10 seconds.
Add in the cut beans and mix thoroughly.
Sprinkle the salt, mix and now spoon in about 2-3 tbsp of water, mix, cover and cook till almost done.
When the beans are almost done- but not quite, add in the sugar and cover and cook for a couple of minutes or until tender.
Garnish with shredded coconut and serve! How simple is that!

* Notes: The onion is optional. I add it when I am a tad low on french beans- just to increase the volume. The vegetable tastes great with or without the onion.

Wishing you all a very Happy Thanksgiving! Happy shopping to those who are into the door buster thing, we will snore our heads off and head out once Mr. Sun is out!
Till next time and till I get my internet connection folks! AC@H signing out from the hotel and will see you in a few!

Baklavanji (?)

2011-11-03T22:30:00.001-05:00

Though this is late for Diwali, I would like to consider this a new twist on the traditional Diwali sweet. Karanji made like Baklava = Baklavanji! Get it? Clever!! ~clap, clap~

When I was in college and we lived in Santacruz (Mumbai) my neighbor was a home maker with amazing energy and enthusiasm. She cooked, cleaned and ran a day care at home! All this and Diwali confusion... can you imagine it? about 8 kids ( age group 6 months to 8 years) some crying, some squabbling, one trapped in the bathroom, the other scribbling on the walls....phew!

Amidst all this, she would make Diwali faral (goodies). She made everything. She even made some extra for her sister ( by extra I mean 3- 4 kilos at least of most items).....

One year I helped her make karanjis, the tedious way. The process involved rolling out thin 'rotis' of the dough, then spreading each roti' with butter/ ghee and layering 4 such 'rotis' , one on top of the other. Wait! it does not stop there.... once you are done layering, roll the whole thing into a fat cigar and then cut pieces. Roll the pieces into small uniformly shaped rounds ( to get layers on the outer cover) fill, seal and deep fry.

I have always loved karanji. Making it however is time consuming ( I am talking of the one with layers on the outer cover ) and a daunting task for me to take on with a nosy 3 year old running around!

So while he napped, I made the usual, Chakli, shev, chivda, besan ladoo, rava-naral ladoo, shankarpali and left the karanji for the last. With a vague idea that I'd like to make something 'different', I left the filling aside ( I made the filling earlier on, before I made anything else)

The filling recipe is given by my mother, one she has used earlier and probably from a Maharashtrian cook book ( we have the typical ones at home, Annapurna, Ruchira , Suruchi)

My twist on the traditional karanji cover was using Phyllo/ Fillo sheets and shaping them like Baklava but without the syrup poured over it.

Here's how I made the filling:

2 Cups Dry shredded Coconut- available at all Indian grocery stores

2 Cups Sugar- powdered ( I used regular powder an ran it thru the mixie)

1/4 Cup Poppy seeds/ khus-khus

1/4 cups Fine Sooji / rava/ farina

1/4 - 1/2 Cups Nuts (I used almonds and pistachios) and Golden Raisins

Hefty pinch saffron (heat a small skillet on low,switch off heat, add and toss the saffron very briefly and transfer to a small bowl/ plate and crush between fingers.**

Approximately 6-7 Cardamoms powdered

Ghee

**Alternatively powder the cardamom and saffron in a mortar-pestle to a fine powder if you want to play it safe. It still tastes wonderful

For the final assembly:

Melted Ghee to smear on the phyllo sheets

10 Phyllo Sheets

Baking tray

Cooking spray

Heat about 1/2 tsp of ghee in a wok and add the shredded coconut and roast till it is light golden brown. Once cool, crush with your fingers ( coarsely)

Transfer to a plate / bowl. To the same wok, add the fine sooji and roast till a nice aroma wafts from it and it turns a nice light golden brown. Transfer to the plate / bowl.

Now add a smidgen of ghee and roast the poppy seeds. Transfer to the plate / bowl.

Add another drop of ghee ( well, not a drop, but enough to fry the golden raisins ) add the raisins and remove them when they plump up. Crush the almonds and pistachios in a mortar- pestle or run briefly thru the coffee grinder (do not powder)

After the above mixture has cooled , add in the powdered sugar, saffron and cardamom and nuts.

Store the mixture in an airtight container till you are ready to use.

To make the Baklavanji, thaw the phyllo sheets in the refrigerator overnight. Before you open the packet, assemble everything you need.

Read the instructions on the phyllo sheet package.

Keep the filling ready (filling with a spoon in it)

Melt the ghee (in the microwave ) and keep aside - the ghee should not be hot

Keep a pastry brush ready to brush ghee on the phyllo sheets

Keep a damp towel ready to cover the phyllo sheets.

Prep the baking tray. spay with cooking spray or smear with ghee or line with parchment paper and then spray. Keep aside

NOW.... assembly time. Preheat the oven to 350 F.

pen and carefully unroll the phyllo sheets and lay them flat ( I keep them on the plastic sheet they were in, just unroll and lay them flat)

Carefully pick one sheet - cover the rest with the damp towel- and lay the sheet in hand on the counter or flat surface you want to use, you can place it on the baking tray directly and then using the pastry brush carefully apply the ghee evenly on the sheet, cover it entirely.

Take another phyllo sheet and using the same technique, layer it on top of the first sheet.

Do this for 5 sheets.

Spoon the coconut mixture generously on the phyllo sheets and carefully spread it evenly to cover the entire sheet.

Back to the phyllo sheets. Pick one sheet, cover the rest apply ghee evenly and place it ghee side down on the coconut filling. Apply ghee on the top as well and go on to layering the remaining phyllo sheets. Make sure yoy apply a thin layer of ghee on the top sheet as well.

Once done, with a sharp knife make squares or diamonds.

Place the tray in the oven ( middle rack) and bake for approximately 20 mins until the baklavanji crust is a lovely golden brown.

Keep a watch on the baking time as there are just 5 sheets on the top and bottom each and it will bake fast. We do not want the top to turn a dark brown.

Remove from the oven and let it cool in the tray for a few mins. and then gently lift the pieces and place on a cooling rack to cool it completely. Store in an airtight container till you are ready to eat / serve it.

Notes: I have used only 5 sheets each on the top and bottom, you can use more or even make multiple layers if you wish. I found this proportion perfect for me, bite size pieces and not too layered, the crunchy cover with the sweet filling pair perfectly here.

If you want to make a small batch, I recommend you halve the filling, you will still have a bit left on hand afterwards.

The filling has a good shelf life.

Rava Ladoo, learning with Pedatha!

2011-10-22T17:26:00.005-05:00

A while ago I ordered my copy of Cooking at home with Pedatha the award winning cookbook that won the best vegetarian cookbook in the world 2006 . I had heard so much about it and also the cover drew me like nail to a magnet, I can say it very emphatically in this case- judge the book by it's cover, you will not be let down.

Visit the website of the authors Jigyasa and Pratibha to see this cookbook of traditional Indian recipes and the second one of healthy Ayurvedic recipes.

The eager wait for the book finally ended one fine afternoon as I almost snatched it out of the postman's hand and my impatient fingers fumbled to open the careful packaging. I got it! I felt like my 3 year old when he fetches his ball and holds it aloft triumphantly and yells, I got itttttttttttt!

There is something about a brand new book and the ownership of it that intoxicates me! Does it happen to you too?

With the little one napping and my work done, or almost, who cared then! I sat down on the sofa, legs tucked under me and opened the book to peruse the contents.

The description, the page of contents and then the recipes.... the first thing that strikes you is, she makes them look so simple!

I was transported to my Grandmother's home, when I was a child and watched her bustling about in the kitchen... I felt like I almost was in Pedatha's kitchen and she was instructing me, like a loving Grandma, who knows everything.

I have tried a few recipes from the book- so stay tuned for some authentic Andhra magic, but I am posting about these awesome ladoos first. It is only fitting that I introduce Pedatha's stellar recipes with a sweet offering for this festive season!

The other reason I chose to start off with this particular recipe is because I have always heard everyone ( including my Mother) saying that making rava ladoo is difficult! One needs to make the perfect syrup, the dreaded one string consistency... something I have never accomplished, maybe because of the fear factor. I made excuses for my failure , you see I have an electric stove, the horrible coil, that is the reason why it will fail. Strangely, nothing else failed, but I was un- willing to admit the obvious to myself. It was the coil.

Well, I admit to myself and you all, I was wrong, I just did not know and I needed to know when to stop, andaaz in this case was not useful.

And enters Pedatha in my kitchen and lovingly and gently guides me to making my first successful batch of rava-naral ladoos.

One bite of this delectable ladoos and you too will assert, like I did (quote from the book),

whose food I eat, her song I sing!

1 Cup Semolina/rava ( I used Fine)

2 Cups Fresh Coconut, grated ( I used frozen coconut, thawed)

1 1/2 Cup Sugar

8-10 Cashew nuts, broken in bits

8-10 Raisins ( I used Golden raisins)

Pinch Saffron / kesar

Pinch Cardamom powder

1 cup Ghee

Dry Roast the Semolina on a low flame for a couple of mins

Mix with grated coconut and set aside for 1 to 2 hours

Heat 1 tbsp. ghee and fry the cashews till olden, remove and set aside, no in the same ghee, saute raisins till puffed up. Set aside

Prepare the saffron by rubbing it in 1 tsp. warm milk to infuse color. Set aside

Add a little more than 1/4 cup water to the sugar and bring to a boil. Strain to remove scum, boil again for a couple of minutes. When the syrup starts bubbling, switch off the flame and set aside

In a wok, heat ghee and roast the semolina- coconut mixture on a low flame for 5-8 mins or until the mixture turns a light pink

Switch off the flame and add the mixture to the sugar syrup. Add the cashews, raisins, cardamom powder and saffron

When the mixture has cooled a little, make lemon sized balls. Rava-coconut ladoos are ready!

WISHING YOU ALL A HAPPY AND PROSPEROUS DIWALI.

MAY THE FESTIVE SEASON LIGHT UP YOUR LIVES AND SHINE ALL YEAR ROUND!

Sending off this Diwali sweet to Sukanya at Saffron Streaks for the Healing Foods event by Siri

and also to Priya who is hosting Veggie/Fruit A Month - Coconut

Paneer Bhurji

2011-10-17T23:13:00.000-05:00

There was a time when I inhaled spicy food. I mean really spicy. India spicy. I did not shudder when I saw bright green chillies set on a table and people bit into them.

I asked for extra 'bukka chutney' and fried and salted green chillies at the vada paav stall.

My pani-puri, sev- puri etc. was always 'tikha'

After coming to the USA, the taste buds have undergone a transformation, they have become wimpy! But I also feel that I have discovered the natural taste of vegetables when not drowned in spices and red or green chillies. I now work towards maintaining a balance and more so because I have a little one who likes to taste everything, at least once before saying the customary "nnnnnako" to everything, sigh!

I had a mental block about Paneer bhurji, just because it sounded like anda-bhurji and looked a bit like it. As I type this I can see where my son gets his 'nnnnnako' from, sigh!

But then, I had not tasted this 'dhasu' paneer bhurji........

At the time I was working with one of India's leading cell phone companies, food was the highlight of the day. The company had 3 large cafeterias, large, spotless and dishing up a large variety of food, large variety of so-so food. We craved for tasty food, something that was value for money. Then one day we 'discovered' the drivers canteen. It was a small congested place with dull colorless walls and rickety chairs and wobbly tables. And yet, despite the lack of fine interiors, this nondescript eatery was teeming with hungry employees from the call center!

We soon found out why! Everything we ordered was fresh, hot and perfectly spiced. We were hooked. The food was amazing and I particularly remember the paneer bhurji, oh!

The only word I can think of describing it is 'mulayam' ( silky). Every flavor was distinct, the paneer was silky and melt in the mouth quality!

We spread the word and soon the trainees from our training batches would also go there to enjoy the tasty food.

Goes to show that a beautiful setting and bright lights do not mean good food and shabby interiors can be diamonds in the rough ... much like people, no?

Now that I make Fresh paneer at home, I want to indulge in the various methods I can use all the wonderful cheese !
This is my humble attempt to recreate the fantastic bhurji we used to eat at the drivers canteen !
Why this particular recipe? Because it has **ingredients I never thought can be paired and used in it! Read on and find out what!

Serves 4-6

Source :Here

You need:

1 tsp. Red Chilli powder

1/2tsp. Turmeric powder

4 Tbsp Ghee

1 tsp Cumin seeds

1 small Onion, chopped ( I used red)

2 1/2 tsp Ginger paste

2 1/2 tsp Garlic paste

1 medium Tomato chopped

1 1/2 cup cooked Chana Daal

1 lb. Paneer (mashed/ crumbled)

4 Green chillies, de-seed and julienne

1 tsp Black Pepper

1 tsp ground Green cardamom

1 tsp ground Cloves

1 tsp ground Nutmeg

1 tsp ground Fenugreek

Salt to taste

Ginger juliennes and cilantro to garnish

Mix the turmeric an chilli powder in 2 Tbsp. water and mix and mix in the paneer

Heat ghee in a heavy based pan over medium heat andadd cumin and let the cumin seeds sizzle

Add onion and fry till it is light brown in color, about 5 mins.

Add ginger - garlic pastes and stir fry till the moisture evaporates.

Add in the tomato and fry till moisture evaporates

Add cooked chana daal and mix well and cook till oil oozes/ separates

Add paneer and stir. Add green chillies and season with salt.

Stir fry for a minute before adding the ground spices

Remove from heat and garnish with ginger juliennes and cilantro

Serve with roti / fulka / paratha or naan.

** The surprise ingredient for me was the chana daal. I could not envision paneer and chana daal together! But, everytime I feel a seed of doubt in my mind, I tell myself, 'trust the chef' and I rarely regret.

The chana daal ( I mashed it) goes well with paneer and in this bhurji ( scramble) compliments the soft cheese and blends well.

I am glad I ried this recipe, it is a keeper!

Curry leaves for Black and White Wednesday

2011-10-05T15:47:00.002-05:00

Tender Curry leaves

This is off to Susan for Black and White Wednesday.

Of memories and doe eyes and Chivda

2011-10-03T20:28:00.000-05:00

Three years ago, around time I was sitting alone in my living room, holding my 3 month old and trying to choke back tears that threatened to cascade down, just like the un-seasonal rain that beat down in my patio.
I felt all alone. M had just started traveling and I, for the very first time, was left all alone, alone with an infant. I would constantly worry and hear imaginary noises and stay awake all night, doze off just as it was light, only to wake up to my infant's cries.
Over time, I got used to being alone, not that I liked it, but it became routine, just like drinking tea, eating lunch or taking a bath.

Just like always, I wondered at time flying! So much has happened in these 3 years, my Parents and in-laws visited us, we went to India, moved to a different city, leaving our hearts behind in Los Angeles.

We watched our little one growing, steadily acquiring new skills, toddling, running, laughing, throwing a tantrum, obsessing with 'wheels on the bus' and 'eka makdane kadhlay dukan', the short phases of his intense liking for a certain toy Thomas( the steam engine) , hot wheels cars (there was a time when there was one tiny car underfoot- all the time, we could not step anywhere without landing on one and yelling out in agony and hopping like crazy bunnies, to his latest Trash Truck and now his demand for a Fire Engine!

Today my little one goes to pre-school, he waves 'bye to me, very cheerfully, every morning. I am happy that he does not cry and mope and has adjusted so well in school, at the same time, I feel a tug at my heart, I miss him around, messing around. I miss saying, " arey kay kartoys!? jara shanta bas ki!" (what are you doing? Will you pipe down for a bit), I miss his, " uh-oh!" and investigating the cause for it, I miss his voice exclaiming "Oh! Man!" when he misses kicking the ball around the house.

I love it when he comes home and sits down to lunch and we laugh over Tom and Jerry's silly antics. I love it when I lay him down for his afternoon nap and the silly games we play before he closes is eyes and sleeps.

I love weekends when he and his Baba spend time together and do crazy things ( many a times ending in me yelling at both and warning that if they do not cease the tomfoolery this instant, I will spank both!) I laugh out loud when M tells little S, " ssssshhhhh, ata bas kar, nahi tar aai ordel"(enough or Mom will yell now!) I quite feel like Gabbar Singh from Sholay (yaha se pachas -pachas kos door gaanw me jab bachcha raat ko rota hai to maa kahti hai ..beta soja ..soja nahi to gabbar singh aa jaayega. ) So much for discipline!

Last night the little one slept early and M and I were just about to watch a movie, we were looking thru our dvd's to decide when looking up I saw my baby standing in the bedroom
doorway, blanket clutched in his small fist and his beautiful doe eyes brimming with tears,
just looking at us. My heart lurched, casting the dvd's to a corner I ran and scooped him up
in my arms and held him tight and kissed him.
At that moment, I felt, like so many times before, he is is everything to me , holding my
precious baby in my arms, laying my cheek against his oh-so-soft one, to look into his
beautiful innocent eyes and read every emotion in them.

We both love it when it rains - my baby and I run out on the lawn and skip about for a couple of minutes and he informs me that it is raining- pauss!
I enjoy it when he and I share a bowl of snacks, such times (rainy days) call for chivda ( a spicy mix, call it the Indian Trail Mix!). Where I am concerned, I like chivda anytime and am glad my son also seems to like it :)

“Anyone who says sunshine brings happiness has never danced in the rain”

Before I get on to the chivda recipe, here is how I go round to making it. About 3 years ago, I was talking to my Father and we got to talking about chivda, which we both like a lot. He mentioned that if I want to kick up the taste a few notches, I should add Coriander seeds and Fennel seeds ( roughly pounded in a mortar-pestle) and add the mixture to the 'tadka'. Now Dad denies having given me this tip, insisting that he would never - ever say such a horrendous thing, fennel seeds indeed! Pshaw!

Neither will budge, however, what matters is, the chivda is delicious and makes me want to refill my bowl every time. Even M, who dislikes chivda liked it and asked for a second helping.

There is really nothing that can go wrong when making chivda. Not even if you eyeball all ingredients ( just be careful with the salt, a little goes a long way)

You need: ( these are approximates, use your judgement, you won't go wrong)

2 cups of THIN poha

2-3 Tbsp of Raw Peanuts ( or you can use roasted peanuts if you have those handy, but with a slightly different taste)

2 Tbsp Dalia (Roasted gram)

1 tsp. Mustard seeds

1 tsp. Cumin seeds

1 tsp Sesame seeds

5-7 Green chillies Chopped ( seeds intact) - Adjust to your heat tolerance

4 fat Garlic cloves ( peel and chop)

1 tsp each Fennel seeds (saunf/ badishop) and Coriander seeds ( pound roughly)

Salt to taste

10-12 Curry leaves

1 tsp Turmeric powder

2 tsp Sugar (optional)

4 TbspOil

Heat a wok on medium high heat. Add a fistful of the thin poha and roast for a minute or two ( this is to make the poha light and crisp). keep a watch, you do not want the poha to curl up, that will make it too crisp.

Transfer all the poha to a plate. Heat oil in the same wok. Add the raw peanuts and mustard seeds. The peanuts will start browning and the mustard seeds will pop, add cumin seeds, asafetida.

*If using roasted / roasted and salted peanuts, add them just before adding thin poha

Add the chopped garlic, green cillies and curry leaves.

Let the garlic turn a nice golden brown. Add the dalia, sesame seeds and the fennel- coriander seed mix and turmeric.

Stir well till well incorporated

Add the poha and mix well so that the poha is coated with the spices. Add sugar and mix. Done.

Switch off the stove (if you have an electric stove, the heat from the coil will keep the poha chivda warmed for a while)

Let the chivda cool, store in an airtight container. Enjoy with a cup of tea or anytime you want!

Black and White Wednesday

2011-09-28T19:04:00.001-05:00

~As my 3 year old puts it... giant lollipop, Mom?~

This goes to Susan, The Well Seasoned Cook for her Black and White Wednesday Event

Achari Paneer

2011-09-26T18:06:00.000-05:00

A couple of months ago I posted about Paneer butter masala and making Paneer at home. Ever since, I have been making paneer at home and I usually make PBM, it's quick and really easy, to say nothing of super tasty!

But one cannot live on PBM and must find other options, just as tasty!

I pounced on this book at the library and thumbed thru it. Took me a good while I can tell you! It has avast collection of recipes from all the corners of India and reads very well indeed.

I made this Achari (pickling spices) Paneer from the vast collection and it was delectable! Soft paneer the slight crunch of the bell peppers and the pickling spices in a yogurty(?) base are in perfect harmony and is a keeper.

A couple of days ago I spoke to my friend Vandu,who is just back from a long holiday in India. After the unpacking and the grocery and everything, she and I sat down to talk! It was great talking to her after what felt like ages and we got down to talking about food (and how we both looooove it!) By and by she mentioned about the Indian store and the talk came on to the topic of Paneer and how she always bought the cheese from the store and I mentioned that I make it at home and love it and will not go back to store brought paneer. And so it came about that Vandu made her first batch of home made paneer and loves it!
I am hoping that she will try this recipe and like it just as much as we did!

This recipe serves 6

You need:

1 tsp Turmeric powder

1 tsp Chili powder

1 lb 2 oz / 500 gms Paneer

4 Tbs Oil

2 1/2 tsp Aniseed ( Saunf/ fennel seeds)

1 tsp Mustard seeds

1/2 tsp Kalonji (Nigella) seeds

1 tsp Cumin seeds

3 Onions chopped ( I used 1 really large Onion)

6-8 Green chillies Chopped ( and de-seeded)

1/2 tsp Garlic paste

1 tsp Ginger paste

1 cup (8 oz) Plain Yogurt

1 1/2 tsp Amchur powder

3/4 tsp Garam masala

3 Bell peppers chopped into bite size pieces ( I used 2 large peppers- green and red)

Put 1/2 the Turmeric and red chili powder in a small bowl, add 2 tbsp water and mix.

Cut paneer in 2 inch cubes. using a sharp knife, score all over them.

Put them in the turmeric mixture. Season and set aside for 10 mins.

Heat 1 Tbsp Oil in a heavy pan over medium heat and add all the spice seeds at once and stir fry for 1 minute
or until they sputter. Be careful not to burn.

Add onion and chillies and cook for about 5 minutes, till the onion turns light brown.

Add ginger and garlic pastes, remaining turmeric and stir fry for for about 1 minute.

Stir in the yogurt, while stirring sprinkle in the amchur and Garam masala and season with salt.

Reduce the heat to low and cook for 2 mins. or until moisture has reduced a little (make sure the liquid does not dry up)

Add marinated Paneer and peppers and cook for 3-4 minutes.

Remove from heat and allow to cool.

Just before serving, garnish with slit green chillies.

* NOTES: The above spice measures make a mild Achari Paneer. If you like, adjust the spice levels to your liking and tolerance ( this is not for the green chillies, those are adequate, IMHO)

Fresh Strawberry Scones

2011-09-02T22:37:00.002-05:00

I blame Enid Blyton for many (mis)adventures in my childhood. It was like I was under a spell! I devoured all her works I could lay my hands on. If I did not get a new one, I'd pick up an old one which I had read and re-read it and enjoy it as if I had never read it. I'd dream of having a secret club or become a famous detective (find-outer) and unearth several criminal activities or find fabulous treasures buried by smugglers or pirates in some underground passage. To my everlasting disappointment, every corner, where I imagined a secret passage would begin (and dug with fervor for many long afternoons) turned out to be nothing but solid earth and messy as heck too!

I longed for sunny meadows where I and my cousins could picnic under the shade of a tree. I knew 'exactly' what I wanted in my picnic hamper, sandwiches, cake, lemonade or gingerpop and some fruit. That is what Mothers in Enid Blyton's books always packed, of course there was ham and eggs which was useless in my case, even then I stuck to a vegetarian picnic hamper in my imagination.

I had a desperate longing for a dog, one I'd take on adventures and who would guard me like Timmy, I made vain attempts to bring home strays ( Timmy was a mongrel, you see) and my Mother had regular attacks of hysteria.
It was pure routine, I'd come home with a dirty pup, she'd scream, throw me out of the house, I'd scream, the pup would howl, my Father would come home to find the entire building in uproar, he'd lodge the pup somewhere safe from my mother and I, take me home straight in the bathroom for a hot water and dettol bath, calm my mom and then heave a sigh. Few minutes of peace before a new scene unfolded!

I wanted to go off on holidays with just cousins to a seaside cottage where we would have an exciting time. The only island I ever went to however was Madh island and that was not exactly like and 'Enid Blyton island' and we (cousins) were never allowed to go alone, we were not trusted further than the elders could see us.

Later, I started hoping to find a small fairy who would, one night, be lost and sitting on my window sill and I'd help her and she'd take me to fairyland and I'd get to meet the beautiful Fairy Queen and gnomes and pixies and other magical creatures and the queen would give me a wand / magical gift. sigh!

I finally settled down to my own detective agency idea and got busy with that, I was the head detective and my Father my assistant. I found an old Math note book which in my opinion, was useless and was perfect for making 'visiting cards' ( using the front and back paperback cover). We never solved any case but had many interesting discussions about it nevertheless.

Enid Blyton made food sound yummy, the children in her adventures were always having interesting teas, I wanted interesting teas, like warm bread, butter with fresh jam - yes! she made even that sound yummy, macaroons, cake ( ginger cake sounded yummy) or perhaps warm scones with butter.

When I borrowed The Big Book of Bread I wanted to make scones, to fulfill a wish that took root many, many years ago.

My only problem was, I was not sure how it would turn out. You see I had never seen or tasted a scone. I did a quick image search and then got down to baking.

Once done I also posted this picture on Facebook and a few of my friends confirmed that this was indeed a scone.

To make 12 scones, you need:

1 1/2 Cup self rising Whole Wheat Flour
1 tsp. Baking Powder
Pinch Salt
1/2 stick butter , diced
2 Tbsp. Refined Sugar
3/4 cup Fresh Strawberries, chopped
approx 1/2 cup Milk, plus extra for glazing

Pre-heat oven to 425 F/ 220 C

Grease or flour a cookie sheet and set it aside.

Put the flour, baking powder and salt in a large bowl and stir to mix. Then lightly rub in the butter, until the mixture resembles bread crumbs. Then add enough milk to form a dough ( be careful when adding milk, go slow. DO NOT dump it all in at once)

Turn the dough onto a lightly floured worktop, knead gently, then lightly roll out or pat out until about 3/4 inch thick.
Cut out 12 rounds using a cookie cutter ( I cut it in triangles- I do not have a cookie cutter) Place on the cookie sheet with a little space between each scone. Brush tops with milk to glaze.

Bake for 8-10 minutes or until well risen and golden brown. transfer to a wire rack to cool.

To serve, split in half, spread with butter and top with strawberry jelly ( or jam, as the British call it) or whipped cream or creme fraiche. serve warm or cold.

* Notes: I will add some more sugar the next time I make scones, these were bland, maybe that is how it should be, but I'd like mine with a bit more sugar, please!

Spicy Sweet Squash (Meetha Kaddu)

2011-08-30T20:18:00.000-05:00

This post has been languishing in my drafts for months, like many others. Today is one of those days when I am blissfully unaware of anything. Little S is napping and I am listening to Begum Parveen Sultana happy to have this hour to myself. I skip from one beautiful, soulful singer to another and a sort of peace descends over me.

These peaceful moments are very rare these days and I try to grab every moment I can. Just like in cooking, my son's choice of food dominates. There are days when all we eat is varan-bhaat and call it a night and others when we gobble grilled cheese sandwiches and watch cartoons and enjoy ourselves.

I like pumpkin/ squash a lot and try and make it when possible. It adapts itself wonderfully well to any seasoning, sweetish or spicy and is a treat to eat it in any avatar. Roll it in a fulka or enjoy with a dish of sabudana khichadi on days you fast. Or simply try it this method I have shown below. either way you have a tasty vegetable dish on your table.

1/2 lb. Red pumpkin ( I used Butternut Squash)
2 Tbs. Oil
Pinch Asafetida
1/2 tsp Fenugreek Seeds
2 Tsp Ginger, chopped
1 tsp. Green Chiles
1/2 tsp. Turmeric powder
1/2 tsp Red chile powder
Salt to taste
1/2 tsp Mango/ Amchur powder
1 Tbsp. Jaggery grated/ powdered
2 Tbsp Cilantro, chopped

Wash, peel and cut the pumpkin/ squash into 3/4 inch cubes
Cut the peel into 1 inch pieces
Heat Oil in a pan and add asafetida, fenugreek seeds and saute until golden brown (dark brown will result ina bitter taste)
Add ginger, green chilies, turmeric, red chili powder and cut peel and cook for 1 minute. Add the cubed pumpkin and mix.
Add salt to taste and 1/2 cup water. Cook covered on high heat, stirring occasionally until the water evaporates.
Uncover, add mango powder and jaggery, cook for a minute
Add cilantro, mix well
Serve hot with pooris/ roti.

Masala Corn

2011-08-18T20:58:00.002-05:00

Can one make excuses for slacking off? Can those be accepted as valid? When I look back on the last month, I can recollect smiling and grumbling, all the time. Is that silly? Does seem like it! I was smiling ( and still am) because I am one happy girl! I received a Kindle for my birthday. I was thrilled, I've been craving for this fabulous e-reader for some time now. In fact, last year, on my India trip, there was a couple on the flight who were engrossed in their e-readers and I kept glancing at their kindles and sighing and wishing.

I finally got my wish and have been enjoying reading all my favorite books ( starting off with Jane Austen's Pride and Prejudice and the rest of her works).

I grumbled (a lot) because of the heat, I must add here , I *hate summer*. I do, I do , I do! and so spent a good deal of time indoors in the soothing a.c and curled up with my treasure!

While others rejoiced in the blazing heat (~shudder~) by jogging or just spreading themselves like bedspreads by the poolside ( and not going into the water, which to me, is utterly ridiculous- that, people, is the point, hot day- cooling water, no?) I arched my eyebrows and wiggled my ears and fanned myself with a notebook that was at hand. A sheet of paper fluttered to my feet. Picking it up idly I scanned it, a recipe! Good Heavens! It looked like I have one tucked everywhere possible and forgotten all about it!

It was for Masala Corn. Scribbled in a hurry on a sheet of printer paper over a year ago.

Two days after I found the sheet, the weather broke and we had rain, a good amount of rain and I was overjoyed!

Perfect to sit with a bowl of masala corn and watch (read , actually) the drama unfold as Anne Elliot and Captain Wentworth meet again after a gap of 8 1/2 years!

This post got published before I could note the recipe, Thanks Shammi for bringing it to my notice. I had started on the draft and foolishly left it open on the laptop on the table. A nosy 3 year old wandered by and published it and I never knew!

You Need:

1 Cup Sweet corn ( I used frozen- thaw before use)

Oil to cook about 2-3 tbsp.

1 medium Onion, chopped

1 tsp. Ginge,r finely chopped

1/4 tsp Garlic, finely chopped

1/4 tsp Red Chili powder ( adjust to your taste, I use Deep x-tra hot chili powder, so this is sufficient)

2 tsp Ground Cilantro

4 medium Tomatoes ( 1 tomato grated and 3 tomatoes to be roasted and cubed - this is easy if you have gas, for electric stove, if you want to broil it, go ahead- I skipped the roasting pan, changes the taste, but by no means a bad option)

1/4 tsp. sugar

Salt

1/4 tsp. Garam masala

2 Tbs. Cilantro, chopped to garnish

Heat 2 T oil, add the corn and cook for about a couple of minutes on medium heat. Stir occasionally. Remove and set aside.

Heat 1 T oil in the same pan, add onion, ginger, garlic and saute till the onion is pink.

Add red chili powder and ground cilantro and mix

Add Tomato ( if you have grated as well as roasted cubed, add both at this stage) , add sugar and cook till thick.

Add corn, salt, garam masala and cilantro leaves. Cook on high heat for a minute ( take care not to burn the corn).

Serve hot.

Enjoy the weekend folks!

2011-08-01T00:46:00.000-05:00

You left us a year ago, but I still miss you... I always will. RIP, dearest Aaji.

Paneer Butter Masala

2011-07-12T20:00:00.000-05:00

When you have guests over for a lunch or dinner, what is the common dessert that comes to your mind? What did your Mom make? Let me simplify this even more. If you are a Maharashtrian, and you have guests coming over, what did your mom make for dessert?

We had Gulab jamun, mostly.

Oh mom knew many desserts, but our hot favorite was gulab jamun to be sure.

Mom and Dad ( team work) made a great fruit custard and that was specially in summer ( Mom makes the custard and Dad chops the fruit and gives me little bits every now and then- specially mango- coz I am daddy's best little helper).

But mostly Mom made Gulab jamun. Deep fried goodness, soaked n warm golden syrup tinged with saffron. it was a favorite with children and grown ups and there was nothing but a bit of syrup left over after the party.

Not that Gulab Jamun has anything to do with this post..... I merely mention it to give you the background as to why rasgulla or other related mithais never made it to our table when I was younger.

In fact my first impression of paneer was , 'rubber'! My well meaning neighbor once came over in the afternoon and handed over a bowl of rasgulla'. I was puzzled. I had no idea why the gulab jamun was white, why it was floating in water. I was then in the first grade. I asked her, " he kay ahe?" (what is this?). She said "Rasgulla, try it" and went back home. I tentatively stabbed at a rasgulla and put a piece in my mouth. For the next few minutes all I remember was a piece of eraser somehow had gotten entangled between my teeth and tongue and kept going round and round in circles. The sugar had played its part and journeyed on and now all I was indestructible, chewy rubber. I spat it out. Put the bowl in the fridge. That night I asked mom what rasgulla was made of ( I still had my doubts about it being edible or in fact if the neighbor by saying try it had meant something else other than eat). Mom said paneer. I hated it. I vowed never to eat it and kept at it for a long time.

I don't remember how or when I converted to a paneer lover, but I guess natural curiosity and a sweet tooth led me to this glorious path!

I am not particularly fond of those brick like bars of paneer in the store and prefer making my own at home.

To make Paneer at home:

Boil 1 gallon of whole milk. Keep stirring frequently so that it does not scorch at the bottom.

When the milk is at the boiling point, add about 1/4 cup of Vinegar ( regular vinegar that you get at any store for about $1).

Keep a colander lined with a cheesecloth ready to strain the cheese. ( I keep a stock pot under the colander to collect the whey)

Stir gently and keep an eye as the milk curdles and the cheese separates from milky (a very, very pale green tint) whey.

Carefully tip the cheese and whey into the colander. Let the whey drip down and cheese rest in the cheesecloth.

I usually keep the colander standing for a few minutes, then carefully collect the edges of the cheesecloth and twist it tightly round the cheese to remove all whey.

Place the cheese ( with cheesecloth twisted round it) in a container of your choice and place a heavy object on top ( like a can or a bottle of water) for anywhere up to 3 hours. This will firm up the paneer.

Remove the cheesecloth, use or place the paneer in the container.

Paneer freezes well. Cut cubes and freeze if not using immediately. Thaw in the fridge before using.

With my first batch of home- made paneer I made Paneer Butter masala. For the recipe I turned to the Vah Chef who is very popular in India.

The recipe is simple, quick and absolutely delicious! A keeper! Try it.

You need:

1 tsp Coriander powder

1/4 to 1/2 tsp Garam Masala

1/4 tsp Chili powder

1/4 tsp Kasuri Methi

1 tsp Tomato ketchup

1 tsp Tomato Paste or 2.5 Tbs Tomato Puree

1 cup Milk

3 drops red food color (optional)

Paneer Cubes ( I used about 20- 2 inch cubes)

Fried onion (2 tbs if using store bought, or 1/2 large onion if making at home)

2 tsp Ginger Garlic paste

In a bowl add the coriander powder, garam, masala, chili powder, kasuri methi, ketchup, tomato paste/ puree , milk and mix it to make a slurry/ milk sauce

Heat pan, add a pat of butter, add ginger-garlic paste, add fried onions ( store bought or home made)

Mix in the 'milk sauce' made earlier. Stir continuously while adding the sauce.

Cover and simmer for 3 mins ( slow flame)

Add salt to taste.

Cook well till oil separates

If the gravy is too thick, add milk slowly and mix immediately, ensuring it does not curdle. (you can use cream instead of milk to make it richer)

Add paneer pcs. bring to a boil.

Serve with Naan / roti.

Coconut cake

2011-06-30T17:20:00.000-05:00

While I was a easygoing, fun loving, bubbly child, I had one big flaw, I had (and still have ) an evil temper. I was far likely to fly off the handle at the drop of a hat. I was never the person who took things philosophically and accept them, not without a fight at least.

There was this one rainy evening, I was , as always , out playing with a bunch of kids from my building. We were playing in wet, muddy, sludgy, squelchy dirt- a game that consisted of hurling a stick with force to see if it went beyond a certain mark. A nonsensical game that amused us and horrified our parents, all that wallowing in dirt like a bunch of piglets (squealing in delight, I must add).

My mark was off that day, I was hurling like a girl....... wait I am a girl! What I mean is, I was a typical tom-boy, fancied myself a boy, strutted like one as well and prided that I was as tall and as strong as one.

Anyway, as I said, my mark was off that day and I lost, every single time I hurled the darn stick, it seemed to have a mind of it's own and a pathetic sense of direction. Oh I was mad as a wet hen that day and had the evil glint in my eye.

Watching this dirty game was Wadi ( that was his name, or at least what everyone called him) . Harmless Wadi, who never hurt a fly in his life. He would smile benignly on everyone and had a vacant, happy look on his face all the time.

He was a child with special needs. We always let him tag along with us. Never treated him differently, never teased him , but also made sure outsiders never ridiculed him, we were a bit protective of him and let him play with us as best as he could. He was a 'kuccha- limbu' in all our games.

Now on that particular day, he was standing watching our game and chomping on some nuts. I lost and was fuming. Wadi laughed at me. I lost what was the last shred of my temper, hurled the stick at poor Wadi and walked away. Poor Wadi ! He never quite knew what hit him, but someone else did. My father happened to see all that happened and waited for me to come home.

I never quite knew what hit me, then!

I learned an important lesson that day. Sometimes you win, sometimes you lose. Accept that. If you do not accept defeat, and throw a tantrum and get caught, a higher authority swiftly doles out punishment. A sore backside and apologizing to an idiot are the two basic elements of a retribution.

More than a tender backside hurt.

I sulked at the whole episode. My Father, fair minded as he was, could not bear my sulky face for long. So one day, he came home with a lumpy parcel and gave it to me. Wicked that I was, I was all prepared to ignore this friendly overture, but a heavenly smell wafted to my nose. It was sweet and the lumpy parcel was soft and my mouth was watering. The combination was too tempting to act sulky. I smiled benignly and ripped open the parcel to find thick slabs of cake, soft, sweet and rich! mmm - mmm- mmm! It was one amazing cake!

A few weeks ago, I picked up a book at the local library and looked at all the recipes and the pictures. Drooled over all of them. But this cake recipe brought back memories that were locked up in one corner of my mind, collecting dust.

I am not confident when baking. I envy the Daring Bakers. Every now and then, however, I venture into this realm and experiment. This was one successful experiment!

The last time I made a cake ,was a success and spurred by that I decided to experiment some more. I am glad I did!

This cake is rich, soft, light, very moist and melt-in-the-mouth! And very easy to make. Anyone can bake it! It won two thumbs up from all my friends :)

Source: Here

1 1/2 Cup All purpose flour

2 1/4 tsp Baking powder

1/4 tsp Salt

2 sticks butter softened ( I used 1 scant cup oil)

1 generous cup superfine sugar

3 eggs, lightly beaten with

1 tsp Vanilla extract

8 oz/ 1 c grated coconut (fresh/ frozen) - do not use dry shredded coconut

Allow the frozen coconut to come to room temp.

Preheat oven to 325 F. Grease pan, set aside

Sift the flour with baking powder and salt and set aside

Beat the butter and sugar until creamy and light in color

Lightly beat eggs with vanilla extract and then add to the mixture, little at a time, beating well after each addition.

Gently fold in the flour in 3 batches , then fold in the coconut and mix it just enough to distribute the coconut through out the cake

Bake in the oven for 35-40 mins. or until the cake is light and golden brown and a toothpick comes out clean.

Cool on a wire rack.

Serve with a confident smile!

Corn pilaf

2011-06-14T14:51:00.000-05:00

When I last blogged, I had no idea I was about to go on a break, a forced one, I must mention. Our old faithful ( laptop) valiantly survived many an attack at little S's little fingers.

It withstood the plucking of it's keys, sticky fingers smudging it's face, sometimes even bearing the weight of a toddler and most often, I guiltily add, bearing the weight of the pictures I would keep adding.

M kept reminding me, often, to take a back up, I'd nod and go my way picking up this, cleaning that, chasing S, yelling at M to stop lecturing and get on with 'actually doing' something.

I'd remember the back up late, late night and postpone it, I couldn't drag myself out of bed, I was too tired.

And then it happened, the old faithful gave up with a moan. I looked on helplessly and quietly bundled it off into another room away from prying tiny fingers. It lay there, forgotten ... almost. Every few days I'd sadly glance at it, tsk, tsk, hear a murmured " I told you.." from M and get on with life. I mourned the loss of my precious pictures, I had SO many waiting to be blogged, blamed myself, to think I could 'atleast' have put the pictures on a post and saved it in the drafts!

Then a couple of days ago, for no apparent reason, I picked up TOF (the old faithful) and trembling slightly plugged it in and powered it on, groan by groan the wretched thing started and thankfully I rescued a few pictures before it collapsed yet again.

Glad I had at least something, I spat on my hands ( well, not really... c'mon!) and got down to blogging!

I had this recipe scribbled on a sheet of paper with no more than just that. Looks like it is an old recipe that I had scribbled and forgotten all about.

Simple and delicious describes this rice dish well and is an excellent idea for a lunch box or a potluck.

1 Cup Basmati Rice
1 Tbs Ghee
1/4 tsp. Black pepper
1 inch Cinnamon stick
1/2 cup Spring Onions chopped
1/2 cup Green Bell Pepper chopped
1 cup corn kernels ( I used frozen)
2 Cups Water
Salt to taste

Wash the rice thoroughly in 3-4 changes of water and soak in fresh water for 30 mins. Drain

Heat Ghee, add black pepper and cinnamon stick

Add chopped spring onion (i used the greens as well) pepper and corn for half a minute

At this stage I transfer the vegetable mix to my rice cooker and add rest of the ingredients and let it cook away.

For stove top method :

Add soaked rice, water and salt to taste, bring to a boil

Cover and cook till water evaporates and rice is cooked

Serve hot with pickle and papad. Enjoy.

Gajar Matar Pulav ( Carrot- Peas Pilaf)

2011-04-13T21:08:00.001-05:00

When I first visited Peoria, a small city in Illinois, I had no idea and no wish to call it home. I was happy and content living in Los Angeles, who wouldn't be? Sunshine, palm trees swaying to the breeze, everything close to home, a ton of friends. Life was great, like a jigsaw puzzle, all the pieces in their place.

The only thing that made me unhappy was that M had to travel to work and S and I missed him, a lot. Weekends were full of chores and that was not what I wanted. I wanted us to enjoy the beautiful weather and be together.

Well, I got my wish, almost........... we moved out of sunny LA and plonk, in the middle of cold city which looked and felt strange and with no friends, no smiling faces. Then I met a friendly girl and we liked one another, but there was a snag, she was going to India for a 2 month holiday. sigh!

Much as I had wanted this, this wasn't the exact thing I wanted. Make sense? I felt just as jumbled as the sentence.

We faced our very first 'snowy' winter, that in itself was not as bad ( huh?!!), the snow was a novelty, but as the snow stopped and we waited for spring, time hung heavily on our hands. S and I would long for fair weather when we could go out for walks. On one such walk I made a new friend. She was playing with her son, who looked my son's age or a tad older. I walked over and we smiled at one another and then things fell into place. Like a jigsaw.

That day, it felt like spring. Things 'clicked' and soon, just like my LA days, we formed a group and started meeting everyday. Potlucks, mixed lunches ( bring what you have and let's enjoy types) became necessary. Tea and tea time snacks, baking bread and talking about anything and everything became order of the day.

Time no longer hung heavily on our hands, the boys play together or at least in the same room without any upheavals and we are happy once again!

On one such potluck I made this gajar matar pilaf ( Carrot- Peas Pilaf). It is pure simplicity and tastes good. A minimum list of ingredients and comes together quickly and looks colorful.

I serve this pilaf with kadhi and pickles (or papad)

You need:

1 Cup long grained Rice- Basmati

2 Tbsp. Ghee

2 Cloves

1 tsp Cumin seeds

2 Carrots, peeled and cubed

1/2 Cup Green Peas ( fresh or frozen)

Salt to taste

Wash the rice in 3-4 changes of water, top with fresh water and keep aside for at least 20 minutes. Drain completely before using.

In a thick bottomed vessel, heat ghee on a medium high heat, add the cloves and cumin seed

Saute till the seasoning sizzles

Add the vegetables and then the rice and stir briefly to ensure the seasoning coats the vegetables and rice.**

Add 2 cups water, salt to taste and cover and cook till rice is cooked through and is fluffy ( each grain is cooked and separate)

OR, I usually after ** this stage, transfer all the contents to the rice cooker and let it cook while I start on something else. Totally hassle free!

A simple Vanilla cake using Oil

2011-03-10T14:15:00.000-06:00

How often have you seen a child straining at his/ her Mother's hand and demanding something .. anything?

How often have you done that as a child? I know I have. Almost every time I stepped out of the house with my parents, something fancy (IMHO) and utterly useless ( in my parents opinion) would engage me, so much so , that I'd refuse to budge without claiming it as my own. I was around 3 or 4 years old then.

Shortly after our home started bearing a very strong resemblance to a toy store, my parents took to warning me at the first sight of a demand rearing it's greedy head, " Asa vaglis tar police kaka dumm bhartil, oradtil tula... chalel ka?" ( meaning: If you behave like this, that policeman will take you to task, do you want that?)

For some time, I was down ( but not out, oh no, no.... definitely not out! ). I would meekly walk on, after putting my soul into my eyes and looking with undisguised longing at a toy and then very meaningfully at my Mother or Father. They remained unmoved and the 'police kaka' remained in his 'chowki' and peace in my parents hearts and minds and purses.

Until one day, I could no longer bear it, I saw one particular toy I ~~wanted~~ needed, it felt like my existence depended on it ( yeah, right!) Necessity like this makes heroes out of the meekest, and so when I began asking for the toy, my Mother simply pointed to the policeman sitting in his booth ( this booth was in the apartment community we lived and most of the time, the cops would sit idle), the policeman had nothing to do and so looked at me and wiggled his bushy eyebrows and and said," aaann?" That was it, the last straw on the proverbial camel's back, I looked at my Mom and then defiantly at the cop , and mustering all the courage a 3 or 4 year old could, told him , "aaaap" and brought a trembling finger to my pursed lips, indicating that he put a lid on it.
The cop was shocked into silence and my Mother, thoroughly embarrassed and wanting a quick exit, bought me the toy and I beamed at the world with the trophy in my hand.

Now, why am I relating all this here? Because I occasionally adopt the age old technique of 'police kaka' with my son. He is yet to assert himself with one, but something happened the other day.
It was a beautiful day, cool crisp breeze , not really sunny, but not cloudy either, you know what I mean... in short a perfect day for a walk after the bad weather.Little S and I went out for a small walk. The pattern is, I walk, he skips or jumps ahead of me, looking back every few steps just to make sure I am there and also sometimes seeking non-verbal reassurance that he is allowed to skip or run as long as he sticks to the side walk.
On this particular afternoon, we were sauntering at our own pace and suddenly he stopped in his tracks and waited for me to catch up, there was a police car parked in front of one building. In a hushed tone he told me , "poos"(his word for police). His eyes wide, he glanced up at me, I smiled and affirmed that this was a 'poos car'. I looked at the car and at that precise moment I felt his tiny warm hand slip into mine. I clasped it lovingly and firmly and fell in step with him. Reassured that no one, not even a 'poos' can harm him when he is with Mommy, my little boy skipped , holding onto my hand and a triumphant smile on his lips.

Later, as he slept, I stole a kiss and decided to bake him a cake, for his unconditional love and trust in me, for holding my hand and touching my heart .

Source: Kaboose

Makes Two 9-inch (23-cm) round layers or one 9- x 13-inch (23 x 33 cm) rectangular cake.

2 cups (500 mL) sugar
4 eggs
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't over beat. Pour batter into the prepared baking pan(s).
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

Verdict:
YUMMY CAKE! in Little S's words.
This was the first time I had baked a cake with no butter, instead using oil. I was nervous, I am no baker, but this cake is really very simple and easy to make and very light and tasty. It is sweet, but not overly so, just the right amount of sugar.
The only thing that did not stick to the recipe was the baking time indicated. My cake required about an hour, but this could be my oven, so if you do try this, check the cake at the 30-40 minute mark.

Kandi Podi aka Gun Powder!

2011-03-07T22:09:00.000-06:00

Four cousins sat in a line with 'kelichi pana' (Banana leaf used as plates) and chanted, "toop, mith, bhaat....... toop, mith, bhaat..." This was standard behavior for us (cousins) when we met at a family get together, we were a 'gang' of 4 and each spaced a year behind the other. It was natural that we stuck to one another, thru thick and thin and mischief. Our behavior patterns were also similar, we almost always got into trouble at the same time and for similar reasons, resulting in punishments and timeouts.

Our liking for food also seemed similar, for example, we went thru this 'tup (clarified butter), mith (salt), bhaat (rice)' stage for a whole year, at every single family get together, we would sit in a line and chant the same thing, we totally ignored all other delicacies prepared and plowed our way thru mounds of soft, warm rice, drizzled generously with ghee ( toop/ clarified butter) and sprinkled with salt.

Then came the metkut-bhaat stage, which to this day is my comfort food. When I was little , I would sit at the table near my father and wait till he mixed rice with the spice powder, ghee (in his plate and then transfer it to mine, 'Baba mixing it in his plate' was the key, IMHO) and savor every bite, ask for seconds and call it a meal.

For several years I was a confirmed metkut addict and knew only this one spice powder, that was until a certain guy came into my life and we tied the knot and he whisked me away to Bangalore.

He would praise (understatement) the food he ate and I would wonder how he liked eating out SO much ( I still do) , I mean, eating out once in a while is fun, but home food is home food, isn't it? Not quite!

On my arrival in B'lore, M was very excited to take me around, the restaurants, that is. Now get this, the new bride that I was, I wanted to cook at home and show him my amateur culinary skills and he wanted me to go to all his favorite haunts! Talk about clashing ideas at the beginning!

But I gave in and we started our tour of Bhimas, Nandhini Palace, RR's, Madhuri, Gongura, a few among the hundreds of Andhra restaurants.

I had visited B'lore earlier and had a taste of my very first Andhra meal ( at Nagarjuna), but that was several years ago, while I remembered that the food was awesome, I did not particularly recollect eating Kandi podi, aka Gun Powder. And so, this time around, when we sat in one restaurant, and the server put a generous mound of rice and ladled ghee, yes, yes, ladled as far as I was concerned, M directed me to add the spice powder, 'gun powder' and dived into it with such an expression of happiness that I had no doubt, this *must* be dynamite! And it was.

For me it was love at first bite, and the second and the third.. you get the general idea. We waddled out of the restaurant, replete and content. That was 5 years ago.

After I began blogging a world of recipes was opened up to me, I tried several things, liked so many things but somehow, M and I kept going back to our comfort food, metkut-bhaat and sometimes kandi podi- bhaat. I have tried many versions and in my opinion, it is a flexible recipe, the star ingredient being Toor daal, don't mess with that.

It was only after my parents tasted this spice powder and liked it as much as we do, that I thought of putting it on the blog

I googled several recipes and the final outcome, therefore was a mix, here are some of the sites I referred to.

The final ingredients I used are:

10-15 Dry Red chilies ( use the mentioned quantity IF the chilies you have are mild- adjust as per your level of heat tolerance) 1 cup Toor dal ( regular, not the oily kind) 1 cup Dalia (Roasted Gram Dal) Approx. 1 tbsp. Cumin / Jeera 3-4 garlic cloves About 2 sprigs Curry leaves 1 tsp of Asafetida/ Hing

Heat a griddle on med- high,( the ingredients should be dry roasted) add Toor Daal, toss in the cumin seeds and reduce the heat to medium, roast until the toor daal is a couple of shades darker add the curry leaves and dry red chilies. Add in the garlic and asafetida and roasted gram daal/ Dalia.

DRY roast all these ingredients well. By now the spices should be very aromatic.

Take the griddle off the heat and transfer contents onto a plate to cool ( keeping the mix in the hot skillet will over roast the daal and spices and may burn them, if not over roasting may lead to a bitter taste)

Once the spice is cool, grind to a fine powder.

Store in an airtight container.

To enjoy kandi podi, serve along with hot, steaming rice, drizzle with ghee, add salt as required , mix and eat.

My Andhra friends tell me that they serve thinly slices raw onion along with this rice-ghee and gunpowder mix, I have personally never tried it, but if you do, let me know how you like it.

*Notes:

-You can substitute regular Chana daal instead of Roasted Gram Daal

- You can add red chili powder instead of whole dry red chilies, only add the powder when grinding the roasted mix

- You can add moong daal (yellow) as well, halve the roasted gram daal and include 1/2 cup moong daal.

Kairi (Raw Mango) and Jaggery Chutney

2011-02-10T01:24:00.001-06:00

My Mother makes this AMAZING chutney. Have I said that before?? Well, then this is another AMAZING chutney she makes. This is a must in every summer, when raw mangoes hit the Indian streets and it is the season to make pickles and panha.
I bet almost every household has a version of Kairi Chutney and this is my Mom's version, with it's roots in Bijapur and my paternal Grandmother who may have passed it on to her.
The definition of chutney (A pungent relish made of fruits, spices, and herbs) was probably drawn from this type of recipe.
Taste, texture you name it, this has it. Raw mango is mouth puckeringly tart and the jaggery balances the sour to seduce your taste buds and make you crave more.

You dip idlis, dosa and wada morsels in it, not content mix it with rice ( plain or with yogurt rice) and you still long for more and slather it on a slice of bread and gobble it up.
This is one chutney that may not find it's way in the fridge or if it does not for more than 24 hours ( summer heat makes the coconut smell rancid, so it is safer to keep any leftover chutney in the fridge after a meal)

My Mom made this very frequently when I visited India last year. I am planning on using frozen raw mango slices to re-create the magic.

Has anyone used frozen raw mango? Is it as good ( well, as good as frozen can get) or should I say, as tart as fresh raw mango? Do share any tips you may have.

1 Raw Mango / Kairi (Peeled and cut into small pieces)

1/2 tsp Fenugreek / Methi seeds

1/2 Coconut scraped / shredded fresh coconut

2 Tbsp. Urid Dal

1 ½ cup Byadgi Red dry chilies (these are not so hot and lend color, if using any other variety of dry red chilies, use about 4 and add a teaspoon of 'kashmiri' red chili powder)

Few Curry leaves

1/2 tsp. Asafetida/ Hing

Jaggery ( the amount of jaggery depends on how tart the raw mango is, the quantity must make the chutney sweet-n-sour)

Salt

Put 1 teaspoon oil in a pan
Add fenugreek seeds / methi and when the seeds are golden brown, remove and keep them aside to cool down.
Add some more oil and roast Urid dal , when it becomes golden brown, remove and keep it aside to cool down.
Roast Curry leaves in the same oil.
Roast lightly Red dry chillies in same oil (add 1/2 tsp if needed). Keep it aside to cool down.

Take the shredded coconut, add Salt, Asafetida/hing, Jaggrey, raw mango and all the above roasted items and blend to a paste in the blender using water as and if needed ( use a Tbsp. and add as required)
Serve as an accompaniment to idlis, dosa, wada.

And now we move on to Sambar. This has to be the BEST sambar ever. I have experimented with loads of sambar recipes and different masalas- the bunch, but trust me this, is the REAL deal!

A few weeks ago I was on a searching spree for a sambar that reminded me of the Udipi restaurants in Mumbai.

I had sworn off sambar for months now and the urge to down a bowl full of spicy-tangy goodness was overwhelming. My search was rewarded ( and how) when I landed in Padma's kitchen.

I was lucky that I had all the required ingredients in the fridge and set to work immediately.
Here is her recipe with my modifications.

Source: Adapted from Pachakam

Cuisine: South Indian, Karnataka

Prep time: 20 mins

Cooking time: 30 mins

Makes: 5-6 people ( in my case 2 )

Ingredients:

1 cup Red gram dal/toovar dal/

2 cups mixed vegetables of your choice (Drumsticks/Eggplant/Yellow pumpkin, etc diced or cubed)- (I always have frozen drumsticks on hand, very convenient)

6-8 whole shallots/madras sambhar onions, peeled

1 plum tomato, cut into large chunks ( I used Roma and other times 2 canned whole peeled tomatoes - I puree the tomato)

3-4 green chillies, cut lengthwise-slit

2 tsps tamarind pulp (I used the readymade one here)

1 sprig of curry leaves (optional)

2 tsps of cilantro/coriander chopped¼ tsp turmeric powder/haldi

1 tbsp jaggery, grated

salt as per taste

for tempering /tadaka:

½ tsp mustard seeds

2-3 dry red chillies

¼ tsp asafetida

2 tsps cooking oil

Dry roast and grind to fine paste:

2 tsps of black gram dal/urad dal

2 tsps of cumin seeds/jeera

3 tsps of coriander seeds

½ tsp of fenugreek seeds/methi

4 dry red chillies

¾ cup fresh or frozen (thawed) grated coconut (I used frozen shredded coconut and reduced the quantity to 1/2 cup- personal preference)

water as required to make smooth paste

Method:

Cook the dal with a pinch of turmeric and a tsp of oil in a cooker upto 3-4 whistles, mash it and while its still hot/warm and keep as side.

Meanwhile heat oil in a deep heavy bottom pan to make the sambhar

Add asafetida followed by shallots/madras sambhar onions, green chillies and half of the curry leaves off the sprig, and sauté until the onions become transparent and start to leave the juices.

Add the vegetables of your choice, tomato pieces and turmeric powder, if not adding any vegetables then add more shallots/madras sambhar onions.

Cook covered until the vegetables are cooked with enough water to cover the veggies, take care to retain their shape/texture.

Once thoroughly cooked add the tamarind pulp and cook covered until the raw smell of the tamarind goes off, approx 5 mins.

Add the ground paste, jaggery and salt to taste. Sambhar should not be too thick nor too watery, so add more water if necessary. You will notice that your kitchen is filled with nice aroma of this sambhar.

Once the mixture comes to a boil add the cooked dal, mix well and check for salt.

When the sambhar just begins to boil, switch off the stove. Make sure you don’t boil the sambhar after adding the dal coz the dal will lose its soft texture.

For tempering/ tadka:

Heat a tsp of oil in a small kadai, add the mustard seeds, when it starts to splutter add the dry red chillies, curry leaves and asafetida. fry for a min and pour over the sambhar.

Garnish with chopped coriander leaves and serve hot with idlis, dosas, or plain rice.

The first time I made this sambar, I followed the recipe as it is and ended up with 2.5 liters of sambar. I was honestly taken aback! 2.5 liters, how many days would that last us? What if I have bungled up the recipe? what am I to do if it does not taste as good as it should?

Well, I had no reason to worry, none at all! At the end of the meal, and I kid you not, I was washing the empty sauce pan. Yes, we had finished ALL of the 2.5 liters, every last drop!

M voted this as the BEST sambar ever and it is an absolute favorite. I burped this update on Facebook and many of my friends wanted the recipe and have had the same results as I did after I forwarded the link on Padma's blog to them. Thank You Padma, for this wonderful recipe.

I served this Sambar with 'Button Idlis'. these are the regular Idlis, just using a ~~small~~ tiny molds. The idlis are the size of a quarter and strictly one bite. Perfect for a 2.5 year old, who is currently fascinated by all things small ( like this tiny jeep which zoomed into the picture taking area with a giggly "uh-oh")

And finally, Tahemeem has very generously shared a lovely award with me.Thank you so much! There are however, a few rules and I apologize that I cannot fulfill the remaining 2 rules in this post. I will carry them forward to my next post and complete what I am leaving unfinished here. Please bear with me.

Finding comfort in a bowl of Rajma Curry

2011-01-25T08:52:00.000-06:00

Over a decade ago, one very homesick Delhiite frowned and curled her lip in disdain and declared that Mumbai did not have good food. Pshaw!
And one very surprised Mumbai girl shook here head, vigorously, as if to stop the words from ringing in her ears. Forgive her Lord, she knows not.....
Thus began a quest for 'good food' in Mumbai.

To a Mumbaiite, it seems impossible that someone can make such a bold statement, but I guess one has to make allowances for homesickness and especially, when that person is your best friend.
We began on a quest, we had to find 'good food ' for this home-sick Delhi Girl. We went to various restaurants and experimented with different Choley Bhature, Chana Masala and the like, nothing seemed to get a thumbs up from her. There wasn't even a whiff of a Rajma Chawal or Kala Chana-Chawal on the menu, then, and the poor Girl longed for the comfort food she grew up on. I was at a loss, I had never eaten Rajma- Chawal, my comfort food varied so much from hers. And then, one day, we found this small cafe, tucked away in Vashi ( New Bombay or Navi Mumbai as it is now called) Chaat Cafe. It was bright colorful and inviting. The menu to our delight, had ALL the items a home-sick Delhiite ~~wanted~~ needed. That day, was the first time I tasted Rajma- Chawal. Okay, so I will admit it here, I was not too excited about it, I had ordered me a good ol' chaat platter , the chaat addict that I was (and still am). But we girls loved to share and a forkful of the Rajma- Chawal was good enough to convince me why the room suddenly lit up as if,with a 1000 watt bulb! It was my friend's happy face. She had found her comfort food, at last. Needless to say, that was the joint we haunted in sickness and in health.
I haven't been to Chaat Cafe in years, even when I was in India. The magic was when 2 BFF's went there and made memories.

Today we are far away from each other, separated by time and distance, by a domestic routine so demanding that even a conversation is difficult. And today, I find comfort in Rajma-chawal, just like a very home-sick Delhi Girl once did.

Serves 4-6

1 Cup Rajma / dark red Kidney Beans ( soaked overnight or 8 hours)
1/2 tsp Salt
1 tsp. Turmeric powder
3Tbsp. Oil
2 Bay Leaves
2 Black Cardamoms
3 medium Onions grated
2 tsp. Ginger paste
1/2 Green chili paste
1/4 tsp. Garlic paste
3/4 tsp Red chili powder
4 large Tomatoes (pureed)
1/2 tsp. Garam Masala
2 Tbsp. Cilantro chopped

Pressure cook the kidney beans with 4 1/2 cups water, salt and 1/4 tsp. turmeric to one whistle. Reduce heat and simmer for 30 mins. Turn off the heat.

Heat 3 tbsp. Oil in a pan for 30 seconds, add bay leaves, black cardamom, onions, ginger, green chili and garlic paste.

Fry until light golden brown. Add 3/4 tsp turmeric and red chili powder and mix well.

Add the pureed tomato and fry until oil separates

Add the cooked kidney beans along with the water and salt to taste, bring it to a boil.

Reduce heat and simmer for 10 minutes

Add the chopped cilantro leaves and Garam masala. Turn off the heat.

Serve hot over a mound of fluffy Basmati rice ( pickle and papad optional) for a complete meal.

*NOTES:
I cut the quantity in half, used a can of Kidney Beans and 2 whole peeled tomatoes (Roma) that I blended with some water.

I used less water than asked for, the resultant curry was thicker and chunkier, more to my taste.

Ideally this curry is enjoyed when ladeled over hot rice, but we ( M and I) enjoy it with breads as well ( roti / fulkas and in my case even with a slice of crusty French Bread)

This memory got me thinking, what is 'good food'? What do you look for in good food?

Chocolate Chip Cookies

2011-01-21T10:05:00.000-06:00

There was a phase in my life when biscuits ( as we call then in India) or cookies were a large part of my diet. In fact there were many phases like that. My parents were working and so I had the house key round my neck and after school I could do as I chose for a couple of hours.

My schedule did not change, I'd come from school , enter the house, fling off my shoes, throw my school bag, head right into the kitchen, gulp a huge glass of water, hunt for something to eat (though my Mother used to keep healthy and filling snacks on the dining table, I never bothered about them) open all containers, find the biscuits - eat a few , head to the bedroom, change into fresh set of clothes ( leave the school uniform on the floor), slip on flip-flops and go straight to play with friends.

Sometimes my friends would come home and I was a pretty good hostess, I'd serve them water first and then after a while I'd bring out a platter of snacks ( mainly cookies ) and most unusually, a bottle of pickles... yes, pickles. If that sounds unusual, let me give you the logic behind it. It's like this, if you eat sweet 'X' and then sweet 'Y', it (Y) wouldn't taste as good, so in order to enjoy every variety, a bite of something spicy or salty was necessary in between and hence, the pickles.

Then came my MMS days, my friend ( from Delhi) had rented an apartment close to the college and I parked myself there during exam time. There was a 'convenience' store opened in the first floor apartment , they would sell biscuits, chocolates, tea, coffee, notebooks, pen, pencil and similar stuff. We would pop down, grab packets of biscuits ( there was a Kellogg- Chocos biscuit brand we favored) and have those for breakfast and lunch. After exams we would grab a couple of Vada paav and rush home to prepare for the next days test paper.

Coming to the USA opened up a world of cookies for me, there was a sea of cookies in so many flavors and I fell in love all over again. Chocolate chip cookies were my favorite and I'd pick every opportunity and reason to eat 'just one'.

I wanted to make them at home, I was reminded of Martha Wilson , I was addicted to comic books (still am) and loved Dennis the Menace and thought it very nice of Mrs. Wilson to bake cookies . I had never used a oven mitten and held a tray of cookies and to me it was almost out of a fairy tale, cookies at home, unlimited supply! And now that I enjoy baking I decided to go ahead and bake cookies. It was natural that I go for chocolate chip cookies. I love them ( who doesn't!?) and my Son loves them. I can get him to do anything for a 'kiikoo', as he first called them. M says it's hereditary, like mother- like son. Huumph!

Source: Nestle Toll House Chocolate chip cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (the original recipe calls for 2 ) cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 (the original recipe calls for 1) cup chopped nuts

Directions

PREHEAT oven to 375° F.

Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until

creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture.

Stir in morsels and nuts.

Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

* Notes:

I made a few changes , I used regular granulated sugar, I did not have brown sugar on hand.

Reduced the quantity of sugar to 1 cup + 2 tbsp.

I used 1 cup chocolate chips , M likes just a 'sprinkling' of chocolate, not an overload :(

I used just 1/2 cup of chopped nuts for fear that little S may not chew them and then have a

choking fit ( I was wrong, I might as well add, he can chew cookies and chips and the like very

well, odd how he has trouble with rice and vegetables and roti.... "heredity" M whispers)

The cookies that were in the oven for 11 mins were crisp, very enjoyable, however

the 9 minute ones were perfect, crisp on the border, chewy on the inside . This was for my

oven, I am not sure if oven temps. vary, but I'd suggest you check at the 9 minute mark and

if required go to the 10 or 11 minutes

Have a Great Weekend!!!

Coconut Overload ! Okra smothered in coconut. Simplicity and taste.

2011-01-11T17:21:00.000-06:00

For the final 3 years of my graduation, we lived in Santacurz, Mumbai. We had moved there from my childhood home in Wadala. I was not very happy about that. I was strongly attached to Wadala and spent my formative years there and had many memories and found it hard to let go. On moving to the new place, I promptly fell ill and in that fevered state of mind, dreamed that I was recovering in my old home. I still could not call the new place home, it just didn't feel like it. I would unfairly compare everything and everyone. I am surprised I ever made friends or the fact that people even looked at me, I looked like a grumpy bear most of the time.

And then, I liked something. To begin with.. there was ( and probably still is) a 'chaatwalla' on the corner from a Temple ( behind Aarya Samaj, for those who know it) who sold *mind blowing chaat*, hands down the best I'd eaten. My regard for the new place went up just a notch.

Often, a friend and I would walk down a lane ( I cannot recollect the name, but the landmark was near 'Rakhi's Bunglow' and by that I mean Rakhi Gulzar- as in the yesteryear Bollywood actress not any other infamous Rakhi, thank you) and we would feast on the variety of dosas at the street corner there. She and I were regulars and the bhaiyya knew just 'how spicy' we needed our dosas.

These food haunts were told to me by my neighbor's son, who was also fond of junk food and that is probably how I first talked to him. Strange how food is connected to so many emotions. And how food connects people.

There is this one trait in Indian families and I am sure it is spread across the nation, we like to share good food.

What I liked about having neighbors (one of the things) is the 'food exchange' that happened. Your neighbor will just knock on the door and hand you a bowl of steaming hot food with a, " I just made this, see how you like it" and pop back home. And then, you make something and give her a sample in her bowl, when you return it.

My neighbor was a home maker and also ran a day care at home. She would often drop in and bring a bowl of something delicious. One day, we got talking and the topic was diverted to vegetables and I mentioned that okra was my favorite. And she came over the next day with a bowl of Okra smothered in coconut, I greedily ate it and loved it. The simplicity and the mild flavors captured my palette. Years later, I made this in my kitchen and no surprise, I still love this version.

The easy part is you can completely eyeball the ingredients and it still turns out great!

You need: (this is an approximation only)

2 cups chopped Okra

1/2 large Onion chopped

2 Green Chiles ( + / - to taste) slit in the middle and left whole

Salt to taste

1 tsp. heaped Cumin powder and Coriander powder- each -

1 Tsp Cumin seed

1/2 cup Fresh shredded Coconut

2Tbsp Oil

Wash, pat dry and trim the cap and tail end of the okra and slice into round pieces.

Heat Oil, on medium high, add the cumin seeds, they should sizzle on contact

Add the green chiles , stir fry for about 15 seconds or so

Add the chopped onion and stir fry to coat with the oil and spices

Once the onion is translucent, add the okra and increase the heat to high.

Stir- fry and coat the okra with oil and monitor carefully to ensure that the okra is not burnt, however, maintain high heat. This will ensure that the okra is not slimy ( though there is a stage when it will look like that and here the high heat will ensure that it goes away)

Sprinkle in the salt , cumin and coriander powder once the okra is cooked. Reduce the heat to med high

Coat the onion and okra in the spice

Finally add in the shredded coconut and mix well.

Cook for a couple of minutes till the coconut flavor mingles, but the coconut does not turn brown.

Serve hot with roti/ fulkas.

Pineapple Rasam

2011-01-02T19:12:00.000-06:00

2010 has disappeared! As always I feel the year has shot past and every 31st. I wonder, how did it go by so fast?

My Mother, when I was chatting to her, said, " remember the world fretting about Y2K?, well, well, we have survived that and so much more!"

2010 was an action packed year for me, well sort of. We visited India, changed apartments, changed state, and are enjoying a family life again ( for 2 years and more, ever since little was 3 months old, M used to travel for work and was home only for the week end, which was the tough on me, but there IS a silver lining, and I found it, finally).

The hardest part last year was when my Grandmother passed away. It hurts even now.

On the blogging front, things were definitely slow, but I was happy that I could still manage posting and trying many new things. Sadly, there are many drafts (pictures with 2010 mark) and I could not get those on the blog. Hopefully, I will pick up my pace this year.

This is my first winter in a state where it snows! I am still excited... really! I have enjoyed watching the snow fall, going out and playing in the snow, taking pictures like the one above, and drinking hot rasam (yes, rasam!) watching the ground getting covered in 'snuu', as my son calls it.

Last week I was at Sams Club and they had the sweetest Pineapple on sale. I love pineapple but shy from buying it, I feel intimidated by the thought of cutting it and have visions of cutting off my fingers, ewww!

The lady at the sample counter was very helpful and showed my how to go about slicing the pineapple and I was happy to pick up a prickly one and happily trundle my cart to check out .

Pineapple Rasam was on my mind for a long time and I was just waiting to try it. The flavors are amazing and I particularly like biting into pineapple bits. if you are like me, try this.

This recipe makes 4 cups

Source: 660 curries

1/4 Cup Toovar Daal (pigeon peas)
2 Cups Fresh Pineapple cubes ( 1/2 inch cubes)
1 medium Tomato cored and cubed (1/2 inch cubes)
2 tsp. Sambar Masala
11/2 tsp kosher Salt
1/2 tsp Asafetida
10-12 fresh Curry Leaves
4 Tbsp. Fresh Cilantro , chopped (leaves and tender stems)
2 Tbsp. Ghee or Canola oil( I recommend ghee)
1 tsp Mustard seeds
1 tsp. Cumin seeds
4 Dry Red chilies- stems removed

Wash the daal thoroughly ( 3-4 changes of water) and cook the daal. I use a pressure cooker, you can cook the daal in a saucepan, it is time consuming and needs supervision.

While the daal is cooking, combine pineapple, tomato, sambar masala, salt, asafetida, curry leaves and 2 tbs. of the cilantro in a medium size saucepan. Add 2 cups of water and bring it to a boil over med-high heat. Lower the heat to medium and simmer uncovered, stirring occasionally until the pineapple and tomato have softened but still firm looking ( 10-15 mins)

Once the daal is cooked, transfer the cooked daal to a blender and blend until smooth or if you have an immersion blender, use it to puree the daal.

Heat a small skillet and add ghee /oil. Add the mustard seeds. After the seeds have popped, remove the skillet from the heat and sprinkle in the cumin seeds and chiles. Stir in this spiced ghee mixture into the sweet- tart pineapple-tomato broth and add the pureed daal.

Sprinkle the remaining cilantro and serve.

Notes: This makes a mild rasam, I added extra sambar powder to give it a kick. This may be entirely because of the ready made sambar mix ( Iyengar Hot-Hot)I am using, If your sambar masala is strong, go with the recipe and taste before you make any adjustments.

Classic White Pan Bread

2010-12-22T18:02:00.000-06:00

When I was little, we did not have whole wheat bread, multi-grain bread or maybe we did , we were unaware and as far as we knew, everyone went in for the 'regular' kind of bread. It was white bread and Paav.

You either buy a loaf of Wibs or Britannia sliced bread and if you want paav, you scoot down to the local bakery and buy a slab (called 'laadi') or even individual rolls. Making bread at home was not even thought of and we did not have an oven. In fact, there was this bhaiyaji who would come to our home and those in the neighborhood on his cycle carrying bags full of fresh baked bread and new laid eggs. He would wrap the bread in newspaper and hand over what we wanted and I would hand over the money ( .25 paise for a paav) he would then jokingly ask me, "baida chahiye kya baby?" (baida meaning egg) and hold an egg in his hand and offer it to me, knowing fully well that we did not eat eggs and cackle when I would shudder!

I would slather the paav / bread slices with Amul butter and dip it in my tea or maybe I'd add a slosh of ketchup or jam and eat it, enjoying every soft bite.

I never dreamed I'd make bread at home. Well, not successfully that is. Years ago, when I went to a cookery class, the instructor taught us bread, she made it look kinda easy. By that time, we had purchased an oven at home and my cousin and I were VERY eager to try our hand at making bread. The whole thing is a bit of a blur, but I do remember this, they made excellent paper weights.

I gave up on baking. At least for the time being. I was down, but not completely out.

I made a couple of attempts after that, with no success. Gave up, yet again.

Then I hit the jack pot......I read the recipe over and over for days, tempted yet I had not the courage. I then attempted and succeeded in making pizza. I had overcome my fear of yeast, in part. This gave me courage to try bread and boy! am I glad I did!!!

Just like the last time, I chewed my nails to zero when the bread was in the oven, this time around as well. But I should have believed. The result was a perfect loaf! Yaaay!

I could not keep still, I could hardly stand the wait, I even 'fanned' the loaf with the oven mitt to cool it faster and sliced it. Look at the picture below and learn from my mistakes. Let the loaf cool. Completely.

Over excitement? Take a deep calming breath, count to 10 and then slice, if you do not do this, the knife shakes and cuts unevenly, see? No harm done to the loaf, just don't look very pretty.

I made this a couple of times and with equal success. My friends shared it with me and gave me the thumbs up sign. I only wish my parents were here with me to enjoy it.

Makes: Two - 8 1/2 x 4 1/2x 2 3/4 inch loaves

2 1/2 tsp ( 1 envelope) Active Dry Yeast

2 Cups warm Water

5 - 5 1/2 Cups All Purpose flour (APF)

1 Tbs. Sugar

1Tbs. Salt

5 Tbs. Unsalted Butter or Vegetable Oil

Whisk the yeast into the warm water and set aside and prepare other ingredients

To mix dough by hand: place 5 Cups APF, salt and sugar in a mixing bowl and stir in yeast mix and melted butter

Continue to mix until the mix resembles a rough dough

Turn the dough out onto a lightly floured work surface and knead until the dough is smooth and elastic, about 5 mins. If the dough is too soft and sticky, add flour 1 tbs. at a time.

Place the dough in an oiled bowl and turn to oil all surfaces

Cover the bowl with plastic wrap and allow the dough to rise until doubled in bulk, about 1 hour

Turn the risen dough onto a lightly floured surface (you may need a scraper). Deflate the dough and divide into 2.

To form a loaf, make sure the surface is free of any excess flour, then stretch the dough until it is approximately the length of the pan, then fold in the short ends, then fold in the far long edge over tot he middle. Fold over the other long side and compress to form a tight cylinder

Place the loaf in the pan, seam side down and cover with plastic wrap. Repeat with second loaf and allow it to rise until double ( about 1 hour)

When loaves are almost double, set a rack in the middle level of the oven and pre-heat to 400 deg. F

When the loaves have completely risen, place the pans in the oven and bake for 30 mins ot until golden brown and firm and internal temperature is 210 deg.

Unmold the loaves to a cooling rack to cool on side.

Cool completely and slice. Enjoy.

Kairi Aamti / Raw Mango Curry

2010-12-19T20:07:00.000-06:00

Before I forget and before this year ends, I need to clear the huge backlog in my drafts folder. I have pictures and references to the recipes or the actual recipes lying in the drafts for nearly 6 months now. I have some recipes I tried in India, took pictures, and well, I left it at that.

Summer seems like a memory, hot, humid, noisy and mangoes. My whirlwind India visit is still fresh in my memory. The joy of buying raw mango, thinking of a 100 things you want to make with those, finally keeping one aside, using the rest to make this nectar .

Panha in one hand I rummaged thru my old bookshelf, my favorite authors, the books I had patiently collected in my school, college and MBA days. the books I would read when I was eating alone ( which was frequently as I worked in shifts and was at home at all odd hours), books I read when I could not sleep or books I carried in my purse to read on my way to work. So many memories, so much I gave up.. of all the things I miss from home I miss my books the most. Sure I can go to the library and borrow what I want, but it isn't the same, it's not the same as holding the copy in your hands and lovingly adding it to the shelf, not the same as running a light finger on the spines of the books and trying to pick one. Not the same as smiling and picking up an old, old copy of a much loved comic book or delighting in classics or laughing out loud just looking at my collection of P G W

And there, among the lowest shelves are a few old books my Mother had kept, these looked different from my collection. And they were! they were my Mother's knitting books and some cookbooks! Now I am no knitter so I glanced at them and pounced on the cookbooks.

She has this Marathi cookbook, 'Suruchi', which I had never really paid attention to before I got married. But now, things are different and I eagerly read the recipes.

I absolutely LOVED this raw mango curry, couldn't get enough of it! the taste, the texture in every bite is a delight. A burst of sour with sweet undertones of the jaggery and a hit of red chili powder, tickles the tongue and leaves you wanting more.

Recipe source: Suruchi

1 Big Raw Mango / Kairi

1/2 Fresh Coconut (Grated)

1/2 tsp Coriander seeds

1 tsp Mustard seeds (divided)

7-8 Curry leaves

1/2 tsp Asafetida

1 tsp Ghee

3/4 tsp Red Chilli Powder

1/2 tsp Turmeric

Jaggery lime size (grated)

1/2 tsp Urid dal

10-12 seeds Methi / fenugreek seeds

1/2 tsp Wheat flour / Atta

Peel the raw mango and make medium bite size pieces. Marinate the raw mango pieces with turmeric , red chili powder, jaggery and Salt.

Place the grated coconut, 1/4 tsp mustard and coriander seeds in the mixer and make a paste

Put ghee in the pan and add mustard seeds, curry leaves and asafetida. Add Urid dal when it turns light brown add Methi / fenugreek seeds.

Add 1 cup water

Add marinated raw mango pieces.

When the raw mango pieces become soft add the coconut paste, water (as per the desired consistency )wheat flour / atta -make a slurry if you want , flour +water, and salt.

Bring it to boil. Serve hot with rice.