Friday, June 30, 2006
I have some more photos in my collection from my visit to Singapore in May this year I would love to share it with my friends and for those who have not been to Singapore.
Singapore is beautiful and so clean it is something you have to see…
A dosa has always been my favorite breakfast, but now I love dosa more so because my son loves eating them and that also means any type of dosa for him , anything which looks like a dosa is enough for him to feel like eating it..
My mother used to make dosas but they were usually the same type where you add udad dal and rice and soak, ferment and you get the normal white dosas, now as everything around you is changing food habits are changing too and people love to try out many things.
There are many books on the subject and hence now we can cook so many dishes, which could only imagine earlier or did not even dare to try out.
I hate to make the same old dosa as anything that's routine gets on me and I get bored very easily .Hence I always look out for a new type of dosa recipe, which I can make for my son. My collection of dosas is ever increasing.
Today I will write about a basic dosa and the latest that I have learnt from my son’s friend’s mom.
NORMAL SADA OR WHITE DOSA
1-cup udad dal
Soak udad dal and rice for about 5-6 hours and then grind to a fine paste add salt and keep the ground mixture to ferment for about 10-12 hours.
While using the griddle pour a spoonful of batter and go out from the center to form a circle this will give you crisp dosas.
Tuesday, June 27, 2006
As mentioned earlier I had been to Thailand and Malaysia on a vacation, as we were on a conducted tour I could not click detailed pictures of food vendors and markets, which I usually love clicking, as we had to be together in a group and if you wait to click too many photographs the others who are not interested tend to get delayed.
But I would love to share some of the photos, which I managed to click first at genting highlands, which is a theme park where you can have food and fun.
They had this lovely indoor theme park which had lot of rides and food (which I was interested in…) I saw many interesting things which we do not see in India as in India street food is very different from what one finds abroad and I will definitely try to write a post on the street food of India sometime in future.
Here I found a pretty lady making pancakes and between each pancake she put a dollop of peanut butter. They are freshly made hot in front of you.
I saw a chocolate fountain at one of the counters and lots of fruits pre cut in containers.
There was a counter called STEAM BOAT ,Which had fish balls or precooked food on sticks and these sticks have to be inserted in hot water for about 10 mins which is enough to cook the food through and through and you eat it on the stick .
There was also a counter of a waffle maker there where you got these hot and crisp waffles.
Friday, June 23, 2006
CONFESSIONS IN A GROUP OF FIVE
I was tagged by meeta of daily tiffin
Linda of out of the garden
FIVE THINGS IN MY FREEZER
1. 2 boxes freshly grated coconut (we need lot of coconut for our daily cooking)
2. Lots of masalas (pav-bhaji,chole,kitchenking,garammasala etc)
3. Freshly shelled peas
5. boxes of almonds and cashewnuts
FIVE THINGS IN MY CLOSET
Lots of jeans
Items I use everyday watch, earrings, braclets etc
many bags and purses.
FIVE THINGS IN MY CAR
Idol of ganapati
Old Hindi song cds
Comb and lipstick
Bottle of water
FIVE THINGS IN MY PURSE
School I card
Lipstick and comb
All types of keys
I am going to tag
Ruth of onceuponafeast
shilpa of aayisrecipes
anne of annesfood
nupur of onehotstove
Reshma of green green chutney
Sunday, June 11, 2006
READY TO BE EATEN....... YUMMM....
TOASTED POTATO SANDWICH.
You know whenever I am too lazy to do something or after going out on a long shopping spree and I have to cook something at home I usually make these sandwiches they are tasty and fast to make/
The potato vegetable is very very simple I will only give you the method so that you can make it the way you like as all the ingredients can be changed as per taste you can also add some left over vegetable to make this delicious sandwich.
Take a pan and heat oil.
When they change colour add some ginger garlic paste
Into the oil you can add some finely sliced onions
Let it fry for sometime then add finely diced potatoes
Stir for sometime, add chillipowder, dhania powder, turmeric powder and pav-bhaji masala
Add a little lemon juice and a pinch of sugar
Salt to taste
Add finely chopped coriander to this
Let the whole vegetable cook till the potatoes are nice and soft.
You can take a sandwich toaster or a grill (as I have taken)
Apply butter on the slices of bread and put the vegetable between the two slices of bread.
Let them toast till the brown crust of your choice is formed.
Eat with tomato sauce or green chutney.
Saturday, June 10, 2006
This is also called as "SHEVYACHO SANNNO" in goa
This is a vermicelli sheera as the maharashtrians call it it’s a breakfast item or sometimes made for evening tea as well.
This is one dish that I tried completely on my own I made the innovations and changes in the recipe to suit my taste. Usually sweet vermicelli is made in my house for some good occasion.
One medium onion finely sliced
11/2 tsp sugar
1 tsp mustard seeds
½ tsp jeera
½ tsp asafetida powder
Little turmeric powder about ½ tsp
2 green chilies
Finely chopped coriander
Salt to taste
Lemon juice approximately 1 tsp for taste
1-2 tsp of clarified butter or ghee for roasting vermicelli.
1. In a pan take butter with a little oil to prevent burning
2. add one-cup vermicelli
3. Roast till it turns light brown and remove in a plate.
4. Boil 2 cups of water in a separate pan
5. In the same pan take a little oil and to it add the following
And finally a little turmeric powder.
6. Add finely sliced onions to it.
7 let them change colour.
8 add the roasted vermicelli above onion
9 then you can put the boiling water into it.
10. You can add all the remaining ingredients like salt, sugar, coriander leaves, and lemon juice
11. now let the shevya soak the water and become dry.
Your sanzo is ready to eat.
You can add a handful of broken cashewnuts which are optional
Sunday, June 04, 2006
MUSHROOM –one of my favorites
I love to cook mushrooms in India we have limited varieties available to the local people or in the local market, the five star hotels may be using the other varieties but are not know to the common Indian.
We get the white button mushrooms at almost each and every vegetable market.
In Goa the place from where I have my roots, we get mushrooms in the rainy season, which grow wild, and those who pick them, should know about them, or its dangerous to consume such mushrooms as they might be poisonous. Such mushrooms are the tastiest I have ever had and when fried with chili powder, haldi powder and salt dipped in rice flour and shallow fried they taste like fried prawns and so in Goa come rainy season and you will find lots of dishes being made of these mushrooms which are quite expensive.
In mumbai where I stay I buy these mushrooms in 200 gm packets.
Mushrooms are very versatile and can be used for various preparations like soups, curry, stir-fry
I am giving you a recipe, which I make at least once a week but with what I eat it changes, and with that changes the name of the dish, which I present to my family…
Ok so when I eat it with bread I call it MUSHROOM TOAST SANDWICH
When I eat it with roti or chapatti (I usually roll it in the roti and top it with finely chopped onion to which lemon juice, finely chopped coriander and salt has been added)
I call it MUSHROOM FRANKIE OR MUSHROOM WRAP
I sometimes eat it with rice when I make it a bit watery by adding tomatoes to it.
200 Gms button mushrooms
3 medium onions roughly chopped
1 tsp ginger garlic paste
8-10 prawns (this is optional I add it for added taste)
11/2 tsp chili powder
1 tsp turmeric powder
1 tsp dhania powder
1 tsp garam masala powder
Little lemon juice or amchur powder
1 pinch sugar to balance the flavours which too is optional
Lot of coriander chopped for garnishing
Take oil in a pan
Add onions to it let them change colour then add the ginger garlic paste to it
Stir for 2 mins and add the tomato
When the tomato leaves oil on the sides add all the powders.
Stir and add prawns.
Add the mushrooms.
Cover the pan with a little water on top
Don’t put any water while cooking the mushrooms as they have a lot of moisture.
After the mushrooms are cooked add the coriander leaves
Your mushroom stir-fry is ready.
Eat it with bread or roti.
YOU CAN ALSO ADD CAPSICUMS FINELY CHOPPED WHEN YOU ADD THE MUSHROOMS.
Thursday, June 01, 2006
MY KITCHEN SHELF
I would like to show all my blogger friends a part of my kitchen
My love for food also includes all things related to food as well.
I love to buy all colorful kitchen articles and see to it that I use them regularly
Hence I will call my kitchen a well-stocked kitchen in which everything is used well and regularly, I make all three meals at home and rarely eat outside food.
As I go along with blogging I will show you some of the kitchen items and crockery, which I use. In India most of the families eat out of a steel plate and use all vessels made of steel I have a large collection of steel vessels and spoons, which I use for daily cooking. Crockery is used when there are quests at ones house. although now people do use glass in daily use I think the reason behind not using too much glass is that in our houses we have maid servants doing the cleaning of vessels and it’s a risk to allow them to wash these expensive crockery .