Friday, October 26, 2007

LEMON RICE....


I love to take part in regional events as it helps us to know so much more about our indian food culture and habits. India has such a diverse culture and variety and such events give us an opportunity to get to know it better.


This great event is hosted by vcuisine

LEMON RICE






I have never come in contact with anyone who cooks Tamilian food i.e I have never tasted traditional tamilian food . so this event gave me an opportunity to read about their cuisine and enjoy it....


This event is hosted by vcuisine.
I ENJOYED MAKING THE RICE .


Here is the recipe for LEMON RICE.


Raw rice 1 cup
Turmeric powder-1/2 tsp
Red chillies-2
Oil
Cut ginger-1 tsp
Asafoetida-1tsp
Finely cut curry leaves-1 tbsp


Seasoning
½ tsp mustard seeds, 1tsp black gram dal
2 tbsp Bengal gram dal, {soak for sometime-this is my variation)
2 tsps -Broken cashew nuts.


Cook rice and allow it to cool in an open thalli or plate.
Heat oil and fry the seasonings add cut red chilies and fry for a minute
Add the Bengal gram dal and cook for sometime then add the ginger and asafoetida stir.
Add the cooled rice and turmeric and stir till properly incorporated.
Squeeze lemon juice on top and garnish with curry leaves and freshly chopped coriander leaves (again optional).
Your yummy lemon rice is ready to eat..
I KNOW THAT THIS IS A VERY COMMON RECIPE , BUT MY CONNECTION WITH TAMIL FOOD HAD BEEN THIS DISH WHICH I ATE AS A PRASAD AT A GANESH CHATURTI CELEBRATION IN MY BUILDING LAST YEAR , WHICH I TRIED TO UNSUCCESSFULLY REPLICATE, BUT WAS SUCCESSFUL THIS TIME BY GODS GRACE!!!!!
FOR ME FOOD EATEN ON FESTIVAL DAYS IS FESTIVE FOOD, SO THIS ENTRY FOR TAMIL FESTIVALS..

Thursday, October 11, 2007

GARLIC CHUTNEY......

GARLIC CHUTNEY



garlic chutney is very easy to prepare

let me give you this recipe with the the ingredients and method
take a cup of grated fresh coconut, add 2 big or 3 small cloves garlic , marble size ball of tamarind, 1 tsp red chilli powder, 5 peppercorns, 1/4 tsp sugar, salt to taste.
Grind all the ingredients together , you get this lovely orange colour.
goes well with dosas and even by spreading on slices of bread to make a sandwich.

Thursday, October 04, 2007

BAKED DISH....

I love baked dishes; I have not done any variations in the basic white sauce of the dish and prefer it to be simple and very down to earth… I love the simplicity of this dish but don’t like it to be full of cheese. Although the more cheesy it is, the more tasty it becomes. I will give you my version which is not so cheesy but tasty nevertheless, you can add your required quantity of cheese, and I don’t make it with plain flour as I am not in favour of using refined flour so, I use equal quantity of corn flour and wheat flour and the taste is just about the same without compensating on the nutrition.


INGREDIENTS

1 Tbsp corn flour
1 tbsp wheat flour
1 tbsp butter or more
11/2 cup milk
2 cubes cheese.
½ tsp salt
1 tsp pepper powder
I use boiled carrots, potatoes, French beans, boiled corn and pasta (you can use any vegetable you fancy)


TIFFIN FOR MY SON
METHOD

Take a heavy bottom pan add the butter and the flours
Fry till you get a mild aroma
Add milk stir continuously so that you do not get lumps
Stir till the mix starts to thicken
Add 1 grated cheese cube and pepper powder
Stir and add all the boiled vegetables and boiled pasta
You can transfer the whole mix into a baking dish, garnish with the remaining grated cheese.
Bake in the oven for about 15 mins or till the surface is brown or the cheese has sufficiently melted.
Eat with toasted garlic bread.
You can decorate the final mixture with cheese strips to make it more interesting for the kids.
I usually omit the last step and eat it directly from the pan without putting it in the oven.





Sunday, September 30, 2007

BANANA MUFFINS.....


BANANA MUFFINS OR CUPCAKES
 
Banana is my favorite fruit; I can eat it at any time of the day and if it’s sweet enough even 3 at a time.
I experimented with the regular cake and added some mashed bananas into the cake batter and made these muffins but they came out to be really very very tasty…



INGREDIENTS
 
125gms plain flour
100gms unsalted butter
100gms caster sugar
3 medium sized bananas mashed (bananas should be very ripe and mushy)
11/2 tsp baking powder
3 large eggs
½ sp baking soda
Vanilla essence (some prefer cinnamon, nutmeg combination)
You can add finely chopped almonds or cashew nuts in the batter this is optional.

METHOD

In a bowl mix together butter and sugar with a whisk or electric blender
Then add one egg at a time and whip, let each egg get well incorporated in the mixture
Add the baking powder and soda
Then add the mashed bananas and mix
Add the plain flour to the mix and mix with the cut and mix method.
If you find the mixture is a bit dry you can add a little milk
Add the vanilla essence and the cashew and almond mix
Preheat oven to 180 C
Fill small muffin cups which are greased beforehand
Let them bake for about 15-20 mins
Remove and eat hot.


THIS IS MY ENTRY FOR JFI - BANANAS THE DETAILS YOU WILL FIND HERE

Tuesday, September 25, 2007

INDIA WINS.....

FINALLYOURYOUNGINDIANPLAYERSWINTHECUP






PICTURES TAKEN FROM THE LIVE TELEVISION TELECAST on ESPN

WOW...


India has won the " TWENTY 20 " world cup yehh.....
I am so excited about the match that i could not stop myself from sharing my happiness with all you indian bloggers....

Monday, September 17, 2007

GANESH UTSAV IN PUNE.....

My brother was in Pune over the weekend for ganesh utsav and to visit my cousin who stays in Pune. Pune is the hub of ganesh chaturti celebrations and there is so much fun,frolic and the whole atmosphere is of gaiety and celebrations


my brother has just sent me these photographs which he clicked in Pune over the weekend he wants me to share them with you , so all you punekars who are not in pune ENJOY!!!


I was in pune last year , but could not go this year so if you want to know what i did last year

you can check that out here


regarding what i ate there which is also very important check out here
how i wish i could be in Pune, its really so alive and fun in pune during ganesh chaturti.

Sunday, September 16, 2007

CHAWLI UTTHAPPA.......

Chawli Utthappa (I think the name Utthappa is influenced by the great game our indian cricketer Utthappa is playing .I used to called a Utthappa , Uttappa earlier)



This is a new type of Utthappa recipe given to me by my friend Minal , it was my first try at making it and it came out really good . This is a very nutritious Utthappa which does not have too much soaking time and is quite nutritious.

INGREDIENTS

1 cup chawli or black eyed beans soaked for 3-4 hours or overnight
½ cup fine rava or semolina
1 finely chopped green chili
1 small onion finely chopped
Coriander finely chopped
I always add 1 tsp jeera powder or whole jeera to the batter but its optional.

METHOD

Grind the soaked chawli beans to a fine paste
Add rava and keep it aside for half hour
Add the onions, chilies, jeera and coriander leaves
Mix with salt and water to form a thick batter enough to pour on a griddle or tava
Heat tava, when hot pour a ladle full of batter on the tava.
Cook till brown on both the sides
Serve with a dollop of butter or dahi or chutney.

THIS IS MY ENTRY FOR " RCI:KARNATAKA"

DADPEE POHE...

Poha or beaten rice is a breakfast item very commonly prepared in India, especially in the state of MAHARASHTRA where I live. Usually it’s done with onions potatoes and the flaked rice or poha which is washed and allowed to stay for sometime, so that it becomes soft by absorbing the moisture used to wash the poha.
Each family has their special way of preparing a poha dish. I am going to post the recipe which is a favorite of both me and my son.
In goa, on diwali morning the lady of the house gets up early and makes 5 types of poha and I feel it’s so unique and always enjoy such an experience. I have mentioned goa as it’s a tradition in goa but we follow the same practice here in Mumbai too.



DADPE POHE

I am writing the whole procedure with the ingredients.

METHOD

Take a thick bottom pan or kadai, dry roast 2 cups of thin poha, when they start to curl on the sides take them out on a plate and keep aside.
In the same pan , take 2 tbsp oil (oil required is a bit more as this what gives this poha the required moisture) add 1tsp mustard seeds,1/2 tsp jeera , 1 tsp hing, 2 green chilies chopped, some curry leaves (this is like the normal tempering for vegetables) and 1 tsp haldi powder..
Put in finely chopped onions in the tempered oil and stir till the onions turn soft add the required amount of salt and 1 tsp sugar.
Pour this onion mixture on the poha which is kept aside on a plate
Now put in 1 tsp lemon juice, ½ cups grated coconut (you can use more as this too helps to moisten the poha) and lots of finely chopped coriander.
Let the mixture cool a bit and mix with your hands till it is incorporated.
The dadpe pohe are ready to be enjoyed , its better to eat as soon as you mix them.
TRY THESE POHA RECIPE ITS QUICK, FILLING AND TAKES AROUND 10 MINS TO MAKE YOU CAN ADD FRIED PEANUTS FOR ADDED TASTE.

Friday, August 31, 2007

MINI VEG BURGERS..............

Isn't the burger cute???
i found these mini burgers in the shop the other day and did not know what to do with them
so i made a burger pattice with boiled and mashed potatoes, boiled peas, jeera powder, chilli powder ,haldi powder , and if you like a little garam masala and crushed garlic
knead or mix them together form a cutlet or patti and shallow fry on a non-stick tawa.


DAHI PAPDI CHAAT.....

I love chaat, and i think almost all mumbaikars love chaat too, if you visit MUMBAI the city where i live you will find chaat shops almost at every nook and corner . If you find a group of youngsters standing near a shop be sure its a chaat shop which serve delicious papdi chaat, dahi wadas, bhel,ragda pattice , shev puri , dahi batata puri and many more concoctions considered to be specialities of that place . I have yet to find a person who does not enjoy eating a chaat.


I forgot to mention the very important chaat item which people are seen gobbling up...
I love dahi wadas the most, for which the recipe you will find
here . i decided to combine the recipe of dahi wada and make it a little bit more nutritious by adding the following things sprouted moong, soaked and cooked kabuli chana, and some mashed spiced potato.

The recipe remains the same as for the dahi wada , here you will see that i have added the sweet and sour dates chutney made using dates, tamarind,jeera,chillipowder and jaggery .And garnished it with finely chopped coriander.

Sunday, August 19, 2007

ROASTED CORN.....

Corn, I feel epitomizes a rainy day for me,
I feel there is no greater feeling or the experience of having a hot “butta” or roasted corn on such a day.




CORN SELLER ROASTING FRESH CORN(check out the matching dress of the little girl)

I have pleasant memories of the early days of our married life when we used to take short weekend trips to nearby places like lonavala , khandala . we used to go out when it rained heavily ,stood under one umbrella and used to devour these hot coal roasted corn which were roasted in front of you on a cart and garnished with chaatmasala , red chili powder and salt.


CORN ARE OF MANY VARIETIES ,BUT HERE IN INDIA WE CAN FIND ONLY THE WHITE AND THE YELLOW SWEET CORN.

Both the types are so different from each other in taste and looks, i love the sweet corn for its juicy and sweet taste and it can blend well with any curry, soup and even as a garnish or snack.


The roasted corn you see in the above pictures are roasted at home on my gas stove and not purchased from the vendor you see in the picture above.

HUMBLE EGG OMELETTE.....

OMELETTE BREAD this is always a breakfast which takes me out of the morning blues, the monotony of having to cook something different everyday. So it’s like a 12th man for me who always comes to my rescue in times of critical situations like oversleeping and general lethargy to wake up and do something. Not to forget, I also prepare an omelette for dinner when we have had a heavy lunch or when we have some urgent appointment and have reached home late.
I would love to know how a omelette is prepared in your house I am sure it differs from home to home.
In my house my hubby and son, don’t like to have whole cumin seeds or jeera in their omelette while I love the flavour, so to balance, I put a pinch of ground jeera powder per egg in my omelette.


METHOD

In a bowl mix together finely chopped onions, a pinch of jeera powder (per egg), freshly chopped coriander leaves, salt, green chilies finely chopped and eggs.
Heat a non-stick omelette pan with a little oil. Pour the above mix and let it cook till its light brown, turn and cook it light brown on the other side too.
Serve with bread and ketchup or plain.

I have mentioned only the method as the ingredients and the proportion changes according to individual tastes.

Thursday, August 09, 2007

ALOO-EGGS .......

I love to cook breakfast; it should be filling, interesting and nutritious.
I am always on a lookout for good breakfast recipes which can be swapped in place of dinner if the need arises.
I found such a recipe on a Marathi program on television which was good and I tried it out the very next morning.





ALOO- EGGS

INGREDIENTS

3 medium sized potatoes cut into cubes.
2 medium sized onions finely chopped
1 small tomato finely chopped
4-5 eggs as per requirement
1 tsp chili powder
½ tsp haldi powder
½ tsp jeera powder.
Salt as per taste
Coriander for garnish.


METHOD

Take oil in a pan and add the onions and fry

when the onions turn translucent add the tomatoes and stir.

The mixture will leave oil after sometime.

Now add the cubed potatoes, cover and cook till the potatoes are ready.

Add the powdered masalas. Add salt, the Aloo mixture is now ready.

Take the eggs and break them on the potato mixture taking care that you spread the egg white evenly. Leave the yolks intact on the potato mixture.

You can garnish the egg yolks with finely chopped coriander. Serve hot with toasted bread

SOYA-ALOO TIKKI


My son loves everything made with soya granules , so here is the recipe of soya aloo tikki which is so much like the corn tikki which i did here.
This is a simple recipe and can be eaten in various ways you can have it with ketchup , or like a soyaburger or roll it in a roti or chapati or eat it with toasted pita bread and some cabbage mayonaise sandwich.
you can add the soya granules to the recipe of the cutlet given above . treat the soya granules as per the instructions on the packet.



Sorry about the photo its not very clear....

Sunday, August 05, 2007

RAJMA SEVPURI.......

A couple of months back I had made RAJMA TACOS a fusion dish which had the Mexican tacos and Indian style rajma masala


Today to satisfy my thirst for innovation I made a fusion which has chat item with a main course item. Believe me it tasted great!!!
You will find the recipe of Rajma in my earlier RAJMA TACOS post which you can find here
.


Rest of the procedure is simple
Take sevpuri top it with rajma masala and garnish with sev and chat masala.
You can add tomato ketchup or cheese on top which is optional.

Thursday, July 26, 2007

PUNJAB....

I haven’t really visited Punjab i.e. as a tourist. I was fortunate to pass through Punjab around eight years ago when I had to take a cab ride from Dalhousie to Jammu Kashmir to catch a train to return back to Mumbai. We were on a vacation to Shimla, manali, Dalhousie, at the end of our tour we had to catch a train at Jammu and hence had to pass through the beautiful country side of Punjab.

GOLDEN TEMPLE AMRITSAR -(source internet)

GRATED RADISH

You watch with wonder as you pass the lush green fields, the beautiful surrounding, farmers engrossed in their work and bullock carts going at an unhurried speed on the roads. We were chatting with our cab driver for whom this was an everyday route, we wanted to eat something or at least drink a glass of Lassi for which Punjab is very famous. The cab driver was good enough to take us to a tiny but clean place for having our glass of lassi (I was not into blogging and photography, so missed out on the great lassi shop photo and off course the lassi would have been photographed too.).
I knew that a typical Punjabi had a huge glass of lassi or buttermilk in the morning, but I was not prepared for the enormous glass that was put in front of me which was light and frothy on top with a dollop of cream waiting to be licked up. Luckily for us we had ordered only 2 glasses for 4 people, as it would have been impossible for us finish one per person and had to share it between us.



STUFFING READY ....



YUMMY MOOLI PARATHA
Today I have made 2 items for the event.

MOOLI KE PARATHE.

INGREDIENTS

2 medium radishes finely grated
1 cup besan flour
Red chili powder
Haldi powder
Garam masala powder
Lots of finely chopped coriander
Salt and sugar to taste
1 tsp whole jeera
1 tsp amchur powder.

METHOD.

FOR THE COVER

Sieve the wheat flour and add salt.
Add water and knead to firm dough.
Cover and keep aside
STUFFING

Peel and grate the radish
Squeeze and drain out all the water from the grated radish
Take a pan, add a little oil
When it is hot add whole jeera let it splutter
Add besan and fry for sometime till the besan becomes a little brown.
Then add all the masalas according to requirement.
Then add the grated radish and the chopped coriander.
Add salt, sugar and 1 tsp of amchur powder
This mix will form a thick mass as shown in the picture.
I have given a little twist to the original parathas, normally a radish parathas would have
The filling done in this way. You have to heat a pan and fry radish till brown add salt, chill powder, greenchillies,corianderleaves and mix , leave it to cool. And then use this mix as the stuffing.

METHOD:

Take some dough and roll into a small puri
Put about 2 tbsp of stuffing and cover all the sides.
Roll again into a think and round parantha.
Heat a tava and fry the mooli ka parathas on both sides to crispy and brown.
Smear some oil along the sides. You can serve this parathas with a dollop of home made butter or a spoon of homemade ghee.
I love to have it with curds and pickle.
The second dish that I cooked for this event was the,
PALAK WALI DAL


Here is the recipe

INGREDIENTS.

1 cup Moong dal
2 small red chilies, 6 garlic flakes
1 medium sized onion finely chopped
1 tsp cumin seeds, a pinch of asafetida, 1 inch ginger
1 tsp turmeric powder, 1 tsp lemon juice
One bunch spinach leaves.

METHOD:

Wash and pressure cook Moong dal with salt and turmeric powder.
Wash spinach leaves and chop them fine.
Heat oil in a kadai add the cumin seeds and asafetida
When cumin seeds splutter add onions, and red chilies.
Fry onions till they become translucent add ginger garlic and fry for some more time.
Mix in the boiled dal and bring the whole thing to a boil
Mix in the chopped spinach and lemon juice
Let it boil for about 10 mins till everything gets evenly incorporated.
You can add coriander leaves too.
Hot dal is ready.
This is my entry for the event hosted by asdearassalt