Showing newest posts with label Coriander leaves. Show older posts
Showing newest posts with label Coriander leaves. Show older posts

Thursday, 12 February 2009

Lobia-Mushrooms & rants on "Some" Campaigns

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Lobia Mushroom
Am I a feminist? Hell, No.
Am I liberal in my thoughts and deeds? Oh, yes.
Hear me loud and clear! I am not a feminist but I do consider myself liberal. Not hard to digest this fact as I am born and bought up in the world’s biggest democratic country and I have always been thought by my parents to stand for what I think is right and never get scared of opposing something which I feel absolute bulls%$t. I have been accused of being too feminist for my thoughts and actions by some people who hardly know me. Do I really care about it? Nada… Do I know what feminist really means? I think I know. And no, I don’t belong to the category of people who link them with bra burning. But if it to believe that the feminist are women who are fighting for their rights to be treated equal among other members of the society, especially men then I don’t think I belong to that category. It is because I believe and I know it for sure that I have been treated and seen as equal by every individual in my life who matter to me the most. So the question of fighting for something that I already have doesn’t make any sense to me!

Why all this rant you may ask! The reason is the Pink Chaddi campaign!!! Yup, you heard me right. The whole idea which I found silly, childish, and to some extent bit gross! For those who are unaware of this campaign, this a campaign to send pink undergarments to goons of Sri Rama Sena who have self appointed them selves as moral police in India, especially in Karnataka to protect and preserve the Indian culture from being tarnished by modern Indian women. They are the same people who barged into a pub in my native Mangalore and shamelessly molested and then beaten the girls in a pub for going against Indian “culture”!!! Wow, how brilliantly they have demonstrated the Indian “culture” to the whole world! So this is the campaign by the women to assert their rights on the eve of Valentine’s Day by sending their pink underwear these goons of Sri Rama Sena. Nothing is wrong with fighting for your right but hello, why would anyone want to send their underwear to these good-for-nothing goons?

Now let me come to the point that has been bothering me for few days. Why pink chaddi? Is pink undergarment is the symbol of feminity or womanhood? You must be kidding right? Why not something else? Why not perfumes to clear their sticking thoughts? Why not pink dupatta that they can tie to a ceiling fan and hang themselves? Why not hand kerchief to wipe clean their minds? Why not send them safety pins to burst their ego? And why not send them 2009’s calendars to show which century they are living in? Why not pink ribbons to tie to their, ahem, tails? After all they call themselves members of Sri Rama Sena and we all know that Ram’s Sena was consisted of Vanaras (monkeys). Why not pink rose or pink flower for that matter? Why not chappal or sandals that is considered as most insulting thing in India (Remember, even Bush and Chinese PM’s were not spared)? We women who have never hesitated to take our sandals from our feet in lightening speed when it becomes necessary to protect ourselves from lechers. But will we be able to do the same with our undergarment without hesitating? I wonder…. And I can’t help but ask this again “Why pink chaddi”? And most importantly, why are you calling yourself loose and forward? Is it only loose and forward women who visit pubs? I am sorry, but you have lost me here.

Sorry, dear friends. Although I fully support the reason and thought behind this campaign I will not part with my pink underwear even if I have one. Why would I want to spend my hard earned money on buying some pink panties with lace or no lace and send it to some strangers? Hell, isn’t it the whole point of wearing undergarment is to cover yourself with dignity? And even if I decide to gift my chaddis, it would be to my husband as I consider it to be too intimate gift to give. I simply can’t fathom the idea of sending my pretty undies to some goons like Pramod Mutalik and his Goonda Sena who doesn’t even wear one! For one, I find this idea of sending pink chaddi to be funny than serious. And for second, these goons don’t deserve to get any kind of publicity because that is what they want and got when they went for pub thrashing. They wanted all media attention at first place when they attacked those girls in Mangalore pub and knowing all those buffoons on TV and Radio they got more publicity than they ever dreamt of. With in few hours whole country came to know about the existence of Sri Rama Sena and with in few days it was known to the whole world.

So your Pink Chaddi campaign is just adding good dose of spices and Tadka to their existence and I have no desire to assist them in PR. This is the easiest possible way for these Goonda’s to become “somebody” from being “nobody” and do you think they deserve this kind of publicity? We have seen enough of these dramas where these politicians have tried to divide us based on caste, religion and region. I don’t wish to be a part of another sick game of dividing the society based on gender. I believe in living in a world of dignity and treated with respect for what I am, rather based on my caste, region, religion or gender for that matter. No one can just come and tell me that I can’t dress the way I like or drink and eat what I want or can’t be with the person I love. If some men feel that way then they really need some serious help. What are they scared of? Are they scared of the women working along them? Doing things what they do? Behaving the way they do? If the answers to these questions are yes, then they surely need some serious help. And I don’t believe that your pink undergarment or condoms are going to help them in their journey of discovery!

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Lobia Mushroom with Chapatti

That’s it folks. I am done with it and feel much better now. And I know most of my blog readers come for recipes and not for my rants. Don’t worry my friends; I am not going to disappoint you. Today I have one of the simplest recipes for you which uses very few and basic ingredients. This recipe of Lobia Mushroom is adapted from my favourite cookbook, 660 Curries by Raghavan Iyer. Nutty black eyed peas stir fried along meaty mushrooms and fresh herbs ginger and coriander leaves has no fancy ingredients. But that’s what makes this Lobia Mushroom interesting and special. The taste is simply earthy, fresh and wholesome. I served mine along with Dal and Chapatti on busy weekday for dinner and had it with toasted wholemeal bread on next day for lunch.

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Lobia & Mushrooms

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Lobia Mushroom (Black eyed Peas with sautéed Mushrooms)
Prep Time: 5 mins
Cooking Time: 20 mins
Serves: 4-6
Recipe Source: 660 Curries
Recipe Level: Easy/Beginner
Spice Level: Low
Serving Suggestion: With any Indian flat bread or flavoured/steam cooked rice

Ingredients:
1 cup Black Eyed Peas
2-3 cups of Mushrooms, sliced (I used Button Mushrooms)
1 tsp Kashmiri Chilli Powder or combination of Paprika and Chilli Powder (Adjust acc to taste)
1 inch Ginger, grated or finely chopped
¼ cup Coriander Leaves, finely chopped (use it’s stems also)
1 tsp Jeera/Cumin Seeds (Optional, as original recipe doesn’t use it)
¼ tsp Hing/Asafoetida (Again optional)
1 tbsp Oil (Original recipe calls for 2 tbsp)
Salt to taste
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Lobia Mushroom

Method:
Wash blacked eyed peas properly and place them in a pressure cooker. Add 3 cups of water and bring it to boil. Skim the foam formed and closed the lid. Cook for 15-20 mins on medium heat till the beans are cooked thoroughly. Let the pressure release completely before opening the lid.
Mean while, heat oil in a pan and add cumin seeds and hing to it. When cumin starts to sizzle and turn reddish brown, add sliced mushrooms and mix well. Stir fry it continuously till mushrooms start to brown and cooked well. Mix in chilli powder, grated ginger, coriander leaves and salt to taste. Cook for another minute or two for the spices to blend well.
Now add cooked beans and mix well. Adjust the seasonings and cook for another minute or two. Serve Lobia Mushroom hot with bread or rice or chapatti and enjoy.


PS: Just when I finished writing this post, I came to know about the existence of another campaign called Pink Condom Campaign where the campaigners are urging people to send pink condoms to pink chaddi campaigners. Now I wonder how many other pink or other coloured campaigns will be initiated to oppose other campaigns. This whole thing is turning out be nothing but a circus, but at least circus is entertaining to some extent!!!

PPS: You are welcome to write your thoughts as I have expressed mine. I have said all I wanted and please don’t expect me to further argue or debate on this topic. And special message to “special” readers, offensive comments will not be entertained and will be deleted then and there.

PPPS: I have intentionally not linked those campaign websites. You can Google search with key words if you want to read more about these two “pink” campaigns.

PPPPS: If you really want to be a part of some meaningful campaign then why not visit www.helpgaurav.com and help Gaurav Tandon and his family to raise money for his operation? Gaurav, 34 year old working in an IT firm in Mumbai was diagnosed with AML (a type of blood cancer) in November and needs to get his Bone Marrow Transplant done as soon as possible. His wife Anuradha and his friends and well wishers are trying to raise a fund of Rs. 1.5 Cr (approx: 333,000 US dollars) for his operation. Please visit his website to get more information and contribute. Thanks Dibs for bringing this to my notice.

Have a lovely weekend, friends. I leave you all with this beautiful video.




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Saturday, 17 January 2009

Thai Yellow Curry: Sunshine in Bowl to Lift Your Spirit...

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Thai Yellow Curry
“How do they taste? They taste like more.”
-H.L. Mencken
And that’s exactly how I feel when ever I am served real good Thai food. I like everything about Thai cuisine; the ingredients used, its flavour, the way it’s cooked, the fresh herbs and aromatic spices and above all the way it tastes. And another reason for my love affair with Thai food is the use of coconut in most of the recipes. A typical Mangalorean girl that I am, my heart skips a beat and makes me do cartwheels in air whenever I find this favourite ingredient of mine in any recipe.

Since the day we have had come back from our India trip, we haven’t been cooking anything elaborate in our tiny kitchen. Although we would like to blame our mothers for spoiling us by not letting us cook in their kitchen, it was plain laziness that has kept us away from pots and pans. All these days we have been satisfying ourselves with soups and breads and simple dal/rasam and rice. But it didn’t take much longer for stomachs to start grumbling for something exotic and our taste buds to crave for something packed with flavours.

It’s not easy to tackle the situation when you are faced with laziness and desire to eat something delicious. And to add to our misery we stumbled upon some really delicious looking Thai Curries on one of the cookery shows. Did we have any choice left? Na…da… So it was decided on simple Thai menu for the day and of course for the blog also ;)

With typical cold and grey winter days and sun god gone missing for days together we were left with no choice but to create this sunshine in a bowl to lift our mood and spirit. We chose to cook this delicious bowl of Thai Yellow Curry and served it with fragrant Thai Jasmine Rice which resembled the snow flakes that had turned our neck of woods into snow kingdom. The colourful and delightful vegetables cooked in creamy and sweet coconut milk and flavoursome curry paste made using freshest of herbs and spices is sure to bowled any foodie’s heart and soul. Thai Yellow Curry is my entry for AWED-Thai event hosted by dear DK at Culinary Bazaar.

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Thai Yellow Curry

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Thai Yellow Curry Paste
Prep Time: 10 mins
Cooking Time: 2 mins for roasting the spices
Makes: 1 big Cup
Shelf Life: 1 month when refrigerated or 1 day if kept outside
Recipe Source: Real Vegetarian Thai by Nancie McDermott
Recipe Level: Easy
Spice Level: Medium

Ingredients:
1 medium Onion, peeled and quartered
8-10 finger length Dry Red Chillies, soaked in warm water for 20 mins
1½ inch Ginger or Galangal
1 cup Coriander Leaves, including its root and stems
4-6 Large Garlic Flakes
1 tbsp Lemongrass Paste or 3 stalks of Lemongrass, trimmed and cut into 1 inch pieces
½ tbsp Brown Sugar
1 tbsp Curry Powder (I used Kitchen King Powder)
1 tsp Turmeric Powder
2 tbsp Lime Juice
1 tsp Salt

Spices to Roast and Ground to Powder:
1½ tbsp Coriander Seeds
½ tbsp Cumin Seeds
10 Black or White Pepper Corns
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Thai Yellow Curry Paste

Method:
Heat a pan and dry roast coriander seeds, cumin seeds and pepper on slow flame till they change colour and are aromatic, about 2 minutes. Transfer them to clean bowl and let them cool completely. With a help of coffee grinder or mortar and pestle grind them to fine powder.
Add this powder to all the ingredients listed above and grind them to smooth paste adding little water at time. Make sure that you add water only when it is required to get fairly thick and smooth paste.
You can store this paste in an air tight container and refrigerate for upto one month and use as and when needed.

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Veg Thai Yellow Curry
Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 4-6
Recipe Source: Real Vegetarian Thai by Nancie McDermott
Recipe Level: Easy/Beginner to Intermediary
Spice Level: Medium
Serving Suggestion: With Jasmine Rice or Basmati Rice

Ingredients:
5-6 cups of Mixed Vegetables of your choice cut into bite size pieces (I have used half each of Red/Yellow/Orange Peppers, 1 medium Potato, 1 medium Carrot, 5 Baby Corns, Few French Beans, 5 Button Mushrooms, and Green Peas)
1 medium Onion or 4 Spring Onions, thinly sliced
1 can Coconut Milk or 2-3 cups of Coconut Milk
2-3 cups of Vegetable Stock or Water
2-3 tbsp Yellow Curry Paste
2 Kaffir Lime Leaves, thinly cut
1-2 tsp Brown Sugar
1 tbsp Soya Sauce
Coriander leaves of Spring Onion Greens for garnishing
Salt to taste
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Thai Yellow Curry

Method:
Heat a heavy bottomed pan and empty 1/3rd of Coconut milk in a pan. Stir this coconut milk on medium heat till its sweet fragrance is released and starts to thicken, about 4-5 minutes, in a medium flame.
Now add 2-3 tbsp of Yellow Curry Paste and stir well. Keep stirring for 2-3 minutes till the curry paste blends well with the coconut milk and its raw smell disappears. Add the vegetables and spring onions to it and mix them well so that each piece is coated with coconut and curry paste mixture.
Mix in vegetable stock or water, remaining coconut milk, Soya sauce, kaffir lime leaves if using, brown sugar and salt to taste. Cover and cook for 5 minutes.
Open the lid and adjust the seasonings. Simmer the heat and let it cook uncovered for another 5 minutes till the vegetables are cooked to tender. Make sure that the vegetables are not overcooked and retain their crunch.
Garnish with finely chopped coriander leaves and greens of spring onion and serve with aromatic bowl of Jasmine Rice and enjoy.


Notes:
Other Thai recipes blogged so far,

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Friday, 9 January 2009

Creamy Aloo-Capsicum Curry: A Delicious Beginning

Creamy Aloo-Capsicum Curry

Happy new year everybody! I know I am albeit late in wishing and replying to all those lovely wishes through emails and comments but I guess it’s better late than never. So how did you all celebrate your new year?

I am sure your New Year celebration must have been much better than ours. You see waiting to board flight in airport and sitting in those not-so-comfortable metal chairs is not exactly the best way to say good bye to 2008 and welcome 2009. But that is life… Once in a while it is fine to accept the fact that things may not go the way you want them to be!

Actually it was not that bad as much as I want to portray it. The last day of 2008 was spent doing the things I love the most, with my family eating Gol Gappas and delicious Chaats on the streets of Namma Bengaluru. Is there a better way to say good bye to 2008? Nah… And we welcomed 2009 in a lovely café cum restaurant in all new and spunky Bengaluru International Airport by enjoying delicious bowl of Plum Tomato Soup and Grilled Mediterranean Vegetable Sandwich.

Coming to cooking part, I have not been cooking lately as much as I would like to due to lack of interest in cooking. I am blaming my mom and mom-in-law for spoiling me with delicious food everyday of our most enjoyable holiday. I am feeling kind of lost in my own kitchen here after 35 days of pampering. And coming back from 30+ degrees of glorious sunshine to -8 degrees of cold waves is not exactly lifting my mood. I would have gone hibernating happily for few more days if not for some threatening mails and messages from some of you to spam my mailbox and comment section which are already suffocating with overdose of spam messages! Nada, no chance of spamming me anymore :P

Although my blog draft is overflowing with last year’s recipes, I decided against posting them. Common, it’s New Year and I didn’t want to serve leftovers for my readers. So I cooked this delicious, creamy Aloo and Capsicum Curry following my Amma’s recipe which she had cooked for us when we were in India. The ingredients are the common ones that is used in almost all the curry recipes but the cooking technique is little different. And taste-wise it is totally different from the usual curries that I make often. Crunchy, sweet peppers and all time favourite spuds cooked in creamy gravy is a delight in every way and was perfect balm with Cumin/Jeera Rice to sooth my homesickness.

Creamy Aloo-Capsicum Curry

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Creamy Aloo-Capsicum Curry (Delicious, creamy and colourful curry of Potatoes and coloured Peppers)
Prep Time: 10 mins
Cooking Time: 25-30 mins
Serves: 4-6
Recipe Source: Amma
Ingredients:
3 medium Potatoes, cooked, peeled and cut into 1 inch cubes
2-3 medium Peppers/Capsicums of any colour, cut into 1 inch squares
1 large/2 medium Onions, finely chopped
1 can chopped Tomatoes or 3 large and juicy Tomatoes, cubed
1 tsp Ginger-Garlic Paste
½ cup Coriander Leaves (including stems)
2 Green Chillies (Adjust acc to taste)
6-8 Cashew Nuts
1 tsp Garam Masala (Adjust acc to taste)
½ tsp Kitchen King Masala (Optional but recommended)
1 tsp Aamchur/Dry Mango Powder or 1 tbsp Lemon Juice (Adjust acc to taste)
1 tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)
1 tsp Sugar
1½ tsp Jeera/Cumin Seeds
1 tbsp Oil
Salt to taste
Creamy Aloo-Capsicum Curry

Method:
Heat oil in a pan and add cumin seeds to it. When it starts to sizzle and turn reddish brown, add finely chopped onions and sauté till it turns golden brown, about 3 minutes. Switch off the flame and let it cool slightly.
Grind half of sautéed onions, cubed tomatoes, coriander leaves, green chillies and cashew nuts to a smooth paste without adding any water.
Switch on the gas and add ginger garlic paste and kasuri methi to half of sautéed onions. Cook it for another 1-2 minutes till raw smell of the paste disappears.
Now add ground paste and cook on medium heat till oil separates from the paste and it becomes little dry, about 5-6 mins. Add garam masala, kitchen king masala, sugar and salt to taste and mix well.
Mix in 1½ cups of water along with chopped peppers and boiled and cubed potatoes. Reduce the heat and cover and cook for 5 minutes. Remove the lid and adjust the seasonings and add little more water if needed.
Add finely chopped coriander leaves and cook for another 2-3 minutes till all the flavours blend well. Remember not to over cook the peppers and it tastes best when it just half cooked and retains its crunch.
Serve it hot with any flavoured rice or Indian flat breads and enjoy this creamy delight.

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Thursday, 11 September 2008

Care for Some Aloo Tikki-Chole Chaat?!

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Aloo Tikki-Chole Chaat

Inside a small restaurant with double glazed window you will find a number of posters of Bollywood stars smiling at you. There are small granite tables with pickle and chutney trays on top and matching red velvet cushioned chairs. Large framed photograph of Guru Nanak is hung just above the cashier’s desk and a small table fan is rotating gently. The aroma of food being cooked inside the kitchen is intoxicating and people are busy savouring plates of Naans, Curries, Chaats, Indian sweets & Kebabs. Come out of the restaurant you will find women in colourful saris and salwar kameez, men wearing colourful turbans and kurtas, pavement food stalls selling Samosas, Chaats and Jalebi, small shops selling mobile phones and bright fabrics in rainbow colours hanging in shop fronts. Add to this the Bhangra music and sweet smell of incense and spices is in the air. Am I in India?

Welcome to Mini India in London a.k.a Southall. For one moment you will forget that you are in West London and feel you are walking on the streets of any Indian market. No one can be blamed for getting confused as you can hardly see any Goora face among all Indian, Pakistani and Bangladeshis. Chandini Chowk, Apna Baazar, Garam Chai, Pooja Ghar, Jalebi Junction etc are the few of hundreds of Restaurants, Spice shops, Chat shops in Southall. It is a food Mecca for people like us staying away from home as the food smells and tastes very close to what we find back home. Ranging from south Indian Idli and Dosa served on Banana leaves to North Indian Chaats and Naans served on road side, you will find almost all the colour and flavours of India. So if you are visiting London, don’t miss our own Mini India.

Having eaten (read stuffed or hogged) varieties of Chaats till we could hardly move our sweet seats, surprisingly we were craving for more Chaat after we came back home. So we set to create same magic in our kitchen with something we could make very quickly. And thankfully we had made Chole for dinner two days back and we had enough quantity of 3 delicious chutneys (Spicy Red Chilli Chutney, Green Mint Chutney & Sweet Date-Tamarind Chutney) stocked from our previous weeks Chaat party. So we set to create Aloo Tikki-Chole Chaat by making fresh batch of Aloo Tikkis. I made Tikkis with just boiled potatoes and few spices and with in no time hot, sweet and spicy batch of Aloo Tikki-Chole Chaat were ready to please our taste buds. If preparing every thing from scratch it might take more time and effort but trust me when I say it’s worth all the hard work. I am giving here detailed recipes for Aloo Tikki, Chole and all the chutneys used to make this delicious Chaat. Make it during leisure and enjoy. And don’t forget to make big batch of aloo tikkies as you can easily freeze them and when ever heart desires. This delicious plate of much loved Indian street food makes its way to Lucy of Nurish Me who is gust hosting My Legume Love Affair-Third Helping started by dear Susan of The Well Seasoned Cook. So without any delay, here we go…

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Plate of Aloo Tikki-Chole Chaat

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Aloo Tikki-Chole Chaat (Potato cutlets served with spiced chickpeas and delicious chutneys and topped with onion and crunchy Sev)
Prep Time: 15-20 mins
Cooking Time: 30-35 mins
Serves: 4-6
Ingredients:
For Chole:
1 cup White Chickpeas/Kabuli Channa, soaked over night and cooked or 1 can Chickpeas, rinsed and drained
1 tbsp Kasuri Methi
1 tsp Garam Masala
½ tsp Amchur/Dry Mango Powder
1 tbsp Oil
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida (Optional but recommended)
Salt to taste

Ground to Smooth Paste:
For Onion Paste:
1 large Onion, roughly chopped
½ inch Cinnamon stick
2 Green Cardamoms
2 Cloves
½ inch Ginger, peeled
3 cloves of Garlic

For Tomato Paste:
3 large juicy Tomatoes/1 can chopped Tomato
2-3 Green Chillies (Adjust acc to taste)
1-2 tbsp Tomato Paste (Optional)
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Bowl of Chole
For Aloo Tikki:
3 large Potatoes
½-¾ cup Bread Crumbs/2-3 Bread Slices
½ tsp Garam Masala
1 tsp Roasted Jeera/Cumin Seeds
¼ tsp Jeera/Cumin Powder
¼ tsp Coriander Powder
1 tbsp Corn Flour (Adjust acc to requirement)
Salt to taste
Little Oil, for pan frying
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Aloo Tikki with Chutneys
For Sweet Tamarind-Date Chutney:
1 lemon sized Tamarind Pulp, soaked in water
6-8 Dates, pitted
½ tsp Red Chilli Powder
4-6 tbsp Jaggary (adjust acc to taste)
Salt to taste

For Green Mint Chutney:
1 packed cup Mint Leaves
½ packed cup Coriander Leaves
4-6 Green Chillies (adjust acc to taste)
1 tsp Jeera/Cumin Seeds
¼ tsp Tamarind Paste
Salt to taste

For Spicy Red Chutney:
10 Dry Red Chillies
2-3 Garlic flakes
1 small Tomato (Optional, it helps in grinding the chillies to smooth paste)
½ tsp Tamarind Paste
1 tsp Jeera/Cumin Seeds
Salt to taste

For Curd/Yogurt Filling:
3 cups Yogurt, beaten till smooth
1 tsp roasted Jeera/Cumin Powder
1 tbsp Sugar
Big Pinch of Black Salt/Kaala Namak or Salt

Other Ingredients:
1 medium Red Onion, chopped
½-1 cup Sev
2-3 tbsp Coriander Leaves, finely chopped
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Plate of Aloo Tikki-Chole Chaat

Method:
For Chole:
Heat oil in a pan and add hing and cumin seeds. When it starts to sizzle, mix in onion paste. Keep stirring at medium heat till the onion paste turns light golden brown and becomes little dry, about 6-8 mins.
Add garam masala, kitchen king masala, kasuri methi and stir for few seconds. Now mix in tomato paste, amchur powder, and salt to taste. Cook the gravy in medium heat, for about 5-7 mins, stirring in between.
Mix in cooked chickpeas and add about a cup of water. Reduce the heat and let it simmer for about 15-20 minutes, stirring in between. Add more water if needed and adjust the seasonings.
Garnish with coriander leaves and it is ready to be served.

For Sweet Tamarind-Date Chutney:
Grind all ingredients listed to very smooth paste adding very little water at time. This paste should be little thick not runny.

For Green Mint Chutney:
Grind all the ingredients listed to smooth paste adding very little water at time. Adjust the number of green chillies according to taste. I personally like little hot. Make sure that the chutney is not very watery.

For Spicy Red Chutney:
Grind all the ingredients to very smooth paste adding very little water at time. If you find it difficult to grind, add small tomato (tip learnt from my favourite Chaatwalah).

For Curd/Yogurt Filling:
Beat the curd/yogurt till its smooth without any lumps. Now mix in powdered roasted cumin, sugar and salt to taste.

For Aloo Tikki:
Cook potato till tender, peel and mash well. Keep it aside till it is slightly cooled.
If using bread slices, dip the slices in cold water and squeeze to remove the water. Crumble them with hands and add to the mashed potatoes. If using bread crumbs, directly mix with mashed potatoes.
Mix in garam masala, roasted cumin seeds and powder, coriander powder, salt to taste and corn flour and combine well. Adjust the corn flour as per requirement as it helps in holding the shape of tikkies while frying.
Make a small lemon sized balls and press them down. Shape them into round or oval shape (about 1 cm thick round or oval tikkies).
Heat tawa/griddle and place tikkies on it. Add about 1 tsp of oil for each tikkies and fry them on medium to low heat on both the sides till they turn golden brown. Repeat till you have cooked all the tikkies and place them in a paper napkin to remove excess oil. Alternatively you can also bake the tikkies till they turn gold and crisp on both the sides.

How to Assemble and Serve:
Place 2-3 Aloo Tikkies on serving plate. Pour 1-2 ladles full of Chole. On top of it, drizzle spoonfuls of Spicy Red Chutney, Sweet Date-Tamarind Chutney, Green Mint-Coriander Chutney & Spiced Yogurt. Now add spoonfuls of chopped red onion, Sev and chopped coriander leaves and serve immediately.


Notes:
Store leftover Aloo Tikkies in zip lock bag and freeze it upto a month. When needed place them on hot griddle or oven and cook till it is heated through on both the sides.
You can also freeze the chutneys upto a month.
Other Chatakdar Chaats to tempt you
See another variation of Aloo Tikki

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Friday, 25 July 2008

Is That My Green Thumb: Dabeli

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Dabeli

Grow Your Own a.k.a. GYO is a twice-a-month blogging event that celebrates the foods we grow ourselves and the dishes we make using our homegrown products is a brainchild of Andrea who blogs at Andrea’s Recipes. This fortnight it is being guest hosted by dynamic Jugalbandi’s Jai and Bee.

Here comes the problem. Well, it’s another food blog event and the rules are quite straightforward. You might ask me what exactly the problem is. For the last couple of weeks every blogger is showing off their gardening talents. Well, after all its summer and everyone seems to be growing something or the other in their vegetable patch resembling football stadium or snooker table and some even managed to grow in their small sized balconies and containers. I went through all these blogger’s posts with dozens of photographs of their summer bounty and admired their skills.

Then the realization hit me hard!!! All we had grown in a small patch of our backyard is few flowering plants and mind you they were not from seeds we had sown!! We just bought few plants from weekend farmer’s market and just planted them. Now its not that we are lazy (Ok, little bit). The reasons for not growing our own summer vegetable and fruits bounty are many. First and most important of all is the unpredictable weather. Just when we had cleaned our vegetable patch from all those wild weeds (my goodness, they have very strong and had deep roots), slugs and snails (they are so yuck!), it started to rain cats and dogs. After 2-3 weeks of these heavy summer rains the vegetable patch was filled with new bounty of weeds and snails and we didn’t fancy cooking those Dandelions in soups and stews and being a vegetarians eating those snails were unimaginable ;) So again we cleared our veggie patch and again it started to rain!!! We ended up planting few plants of Geranium, roses, lavenders. Second reason, our work schedule. Leaving to work at 7 in the morning and coming back at 7 in the evening doesn’t give much time to spend time in gardening during weekdays. Next reason is the visits to our vegetable patch by unwanted guests. You see some way or the other many cats in our neighborhood feel that it’s their birth right to come and empty their stomachs in our vegetable patch. We have 6 different cats coming and leaving behind their smelly trails. Sometimes we do wonder how roasted and grilled cats taste, just like Manisha. (Ok, I am kidding big time;)

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With all these problems, we did manage to grow few herbs in pots. Some mint leaves are growing wildly and we are making good use of it in summer drinks. We have two curry plants donated by our close friends. And we have successfully grown a big pot of coriander leaves. I have been using them in most of the curries as garnishes. And Bee did say coriander used as garnishes can make it to the event. Thank you Bee, my coriander garnish is what I am sending you for GYO. This time its Dabeli garnished with fresh corianders from our garden makes its grand entrance for Jugalbandi’s GYO event.


Dabeli or Katchi Dabeli or Double Roti is a street food mostly originated in Kutchi/Gujarat and very popular street food sold in Mumbai/Bombay. In my engineering days I survived eating these Dabeli for my lunch and sometimes for dinner from our campus Bakery. It is also known as Kutchi Dabeli or Double Roti and uses a special spice blend called Dabeli Masala. When I hosted MBP-Street Food, I had many Dabeli entries and I couldn’t wait to try my favorite street food. When I received Raghavan Iyer’s 660 Curries book for my birthday, I was rejoiced to see detailed recipe for Dabeli with its spice blend.
In Raghavan’s own words,
"Maharashtrian’s are very creative when it comes to combining multiple sources of carbohydrates in the same dish. This curry-in-a-bun is love at first bite-topped with luscious-red, juicy-tart pomegranate seeds. It’s really a cinch to make as a do-ahead dish. Just lay everything out in a bowls assembly-line style, in the same order as they go into the bun, and folks can help themselves by making their own. Those ho-hum taco parties will make a run for the border."
I made Dabeli Masala by strictly following Raghavan’s recipe and then assembled the Dabeli according to our taste. So without any delay, I made these wonderful street food and relived my college days:) Straight this goes to Jugalbandi’s for their GYO.

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Kutchi Dabeli

Photobucket Print This Recipe
Dabeli (Spiced Potato & Pomegranate Sandwiches)
Prep Time: 10 mins
Cooking Time: 20 mins
Makes: 4-6
Recipe Source: 660 Curries
Ingredients:
For Dabeli Masala:
1 tsp Whole Clove (about 4-5)
½ tsp Fennel Seeds
½ tsp Black Peppers
½ tsp Coriander Seeds
4 dried Red Chilies (Thai or Cayenne), stems removed (I used Byadagi Chilies)
4 blades of Mace or ¼ tsp Ground Mace (I omitted it as I didn’t have any)
2-3 Whole Star Anie
1-2 Dried Bay Leaves
Seeds from 1-2 Black Cardamom Pods
½ tsp Ground Ginger (You will get them in any Asian stores)
Pinch of Turmeric Powder

For the Filling:
3 large Potatoes (Russet or Yukon Gold), peeled, boiled and mashed
1 small Onion, finely chopped (Optional)
1 tbsp Dabeli Masala
1 tsp Sugar Powder
½ tbsp Oil
Salt to taste

For the Sauces:
Recipe calls for just Sweet & Sour Date-Tamarind Chutney and Green Mint-Coriander Chutny but I also used Spicy Red Chutney.

For Sweet Tamarind-Date Chutney:
1 lemon sized Tamarind Pulp, soaked in water
6-8 Dates, pitted
½ tsp Red Chilli Powder
4-6 tbsp Jaggary (adjust acc to taste)
Salt to taste

For Green Mint Chutney:
1 packed cup Mint Leaves
½ packed cup Coriander Leaves
4-6 Green Chillies (adjust acc to taste)
1 tsp Jeera/Cumin Seeds
¼ tsp Tamarind Paste
Salt to taste

For Spicy Red Chutney:
10 Dry Red Chillies
2-3 Garlic flakes
1 small Tomato (Optional, it helps in grinding the chilies to smooth paste)
½ tsp Tamarind Paste
1 tsp Jeera/Cumin Seeds
Salt to taste

For Assembling the Sandwiches:
4-6 Ladi Pav/Burger Buns
Butter for Spreading
Seeds from 1 small Pomegranate
½ cup Spicy Roasted Peanuts (I used plain ones)
1 small Red Onion, finely chopped
½ cup Sev (Gram flour noodles, deep fried. You will find them in any Asian stores)
1-2 tbsp Coriander Leaves, finely chopped

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Spices for Dabeli Masala

Method:
For Dabeli Masala:
The above ingredients make about 2 tbsp of Dabeli Masala. Place all the ingredients in a spice blender or coffee grinder and grind to fine powder. Store it in an air tight container till needed. I will last for 2 months.

For Potato Filling:
Combine mashed potatoes, dabeli masala, salt and sugar and mix well.
Heat oil in a pan and add finely chopped onion if using (adding onion is optional but I remember having it in the dabeli potato filling back in my campus bakery). Sauté it on medium heat till onions turn golden, about 2-3 mins.
Mix in spiced potato and cook, stirring occasionally, until the potatoes are warmed and the spices are cooked, 5-6 mins. Keep this potato mixture aside.

For Sweet Tamarind-Date Chutney:
Grind all ingredients listed to very smooth paste adding very little water at time. This paste should be little thick not runny.

For Green Mint Chutney:
Grind all the ingredients listed to smooth paste adding very little water at time. Adjust the number of green chilies according to taste. I personally like little hot. Make sure that the chutney is not very watery.

For Spicy Red Chutney:
Grind all the ingredients to very smooth paste adding very little water at time. If you find it difficult to grind, add small tomato (tip learnt from my favorite Chaatwalah).

To Assemble Dabeli:
Heat a griddle or skillet over a medium heat. Cut the ladi-pav or sandwich bun in centre and apply little butter on cut side. Place this bun, buttered side down, on a skillet and cook until they are browned, 1-2 mins. Remove the bunds from griddle and keep aside.
To make the sandwich, first spread a tsp each of date-tamarind sauce, mint-coriander chutney and spicy red chutney. You can adjust these chutneys depending on your taste.
Next, place 1/6th of Spiced Potato. You can make a medium lime sized potato balls and pat it a bit and place it on the bun.
Sprinkle a tbsp of juicy pomegranate seeds, followed by a tbsp of roasted peanuts, ½ tbsp finely chopped red onion and a tbsp of Sev.
Garnish with finely chopped coriander leaves on top and then cover it with the other half of bun and serve them.

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Dabeli


Reminder: WBB-Summer Feast

For this edition of WBB, your challenge is to cook anything with summer fruits and vegetables. Yes, the theme is WBB-Summer Feast. Go to your town/city’s Farmer’s Market and pick fresh season’s produce and make your favourite breakfast or brunch and join in the Summer Feast.

Deadline: 31st July, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry along with the gorgeous Photo of final dish.

Click Here or on the logo to find out more information on this event.

Continue Reading...



Monday, 30 June 2008

Dahi Batata Puri: Yeh Dil Maange More...

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Dahi Batata Puri

It's a beautiful evening with chirping birds flying back to their warm nests. Sun is setting behind the mountains. It looks like he is on his way to meet his lover as the sky is blushes with beautiful red. All of sudden the dimly lit street starts buzzing. People start arriving in large numbers, almost like devotees make pilgrimage to their favourite temples. Just like in any temples you can see people standing in a long queue waiting eagerly for their turn. To me it seems like a never ending queue as I wait eagerly, my patience threatening to fly out of the window. My tummy starts grumbling as my eyes are seduced by the sight of people gorging on platefuls of delicious looking items. My nose seems to have lost in aromatic world of spices and herbs. I stand there drooling non-stop which would easily solve any water issues. Yes, the queue is moving fast now… I am behind just two people now… now just one. The guy before me orders for one plate of Bhel Puri and another plate of Masala Puri. Oh the sweet torture. It’s my turn now… What am I going to have? Is it Bhel or Pani Puri? May be I should have Masala Puri today. Wait, Dahi Batata Puri which that fat guy stuffing in his mouth looks so good. The GaaDi-walah looks at me and asks me what I want to have… At last I make up my mind and ask for plate of Dahi Batata Puri. I look at him as he quickly whips up sinfully delicious looking plate of my favourite Chaat with fascination. First he arranges a plateful of puri and then he starts stuffing it with potato filling and then quickly adds colourful chutneys. Then he starts filling each puri with a spoonful of spiced yogurt. Finally he sprinkles few pieces of red onions and sev… “Bhaiyya, put little extra sev for me!”, I almost plead. He smiles and adds extra handful of sev and there it is… All mine… Mine, mine, mine… He extends my plate of Chaat… It’s almost within my reach and I extend my hand…

Tringggggggggg…………. What, where, how??? It’s a dream!!! It’s just a %&*$ dream!!! Not again, why oh God! Why me!!! Why are you punishing me like this?

God shouts back at me, “Because it’s your fault that you had to choose Street Food for food blogging event. Now repent. Why blame me?”…

Oh yes, this is what happens when you host any blog events. You don’t know when you will get hunger attack as the entries fill in your mail box any time of the day. If it’s close to lunch or dinner time, then you are finished!!! Imagine opening your mailbox just when you had to skip your breakfast because you forgot to set your alarm clock on a very important day at work, and find these delicious, mouth watering, drool-worthy entries there. Do I need to say anymore? Since I announced Street Food theme for this month’s MBP, I have been getting lots of nightmares like this every night. There was only one way to get rid of it and that’s what I did this weekend.

This plate of Dahi Batata Puri is a result of my non-stop nightmares I am getting since past few weeks. To be precise, from the day I announced Street Food for MBP. I have been trying very hard to avoid deep fried puries but failed miserably in the end. Well, you can’t call it exactly junk food. It uses vegetables, greens, and importantly good dose of yogurt. So in my opinion, its healthy food all the way and I am sure most of you will agree with me ;) We used store bought puries and there were 30 of them… and all of them are gone now. It was our lunch yesterday and we skipped our dinner at night ;)

I can’t say it is as good as the ones you get on street carts in India but it was tasty nevertheless. Well, beggars can’t be choosers! This recipe is from my Amma who makes excellent Chaats (second next to the Chaatwalah Bhaiyya! I hope she is not reading this post ;). We licked our plates clean and were confused which plate was washed and which were not washed (Ok, bad joke ;). We have got little extra chutney left in refrigerate which we are going to use tonight. Oh yes, we are having Bhelpuri for dinner as the puries are over and cant make another batch of Dahi Batata Puri or Masala Puri. Off this plate of Dahi Batata Puri goes to gorgeous Sig for her JFI-Tamarind (just on time), dear Dee's Herb Mania-Mint and to bubbly Siri for her Frozen Yogurt. Enjoy girls…

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Dahi Batata Puri


Dahi Batata Puri (Chaat, famous street food of India where puffed puries are stuffed with potato, sweet-spicy-mint chutney and fresh yogurt)
Prep Time: 20-30 mins
Cooking Time: 10 mins
Serves: 2-6 (difficult to say)

Ingredients:
20-30 Puffed deep fried Puris (store bought or home made)
½ - ¾ cups Sev
1 Red Onion, finely chopped

For Potato-Peas Filling:
1 large Potato, cooked, peeled and diced into small pieces
½ cup Green Peas, cooked (or use cooked Kabuli Channa (Garbanzo)/Moong Sprouts)
½ tsp Garam Masala
1 tsp Jeera/Cumin Seeds
¼ tsp Turmeric Powder
Salt to taste

For Sweet Tamarind-Date Chutney:
1 lemon sized Tamarind Pulp, soaked in water
6-8 Dates, pitted
½ tsp Red Chilli Powder
4-6 tbsp Jaggary (adjust acc to taste)
Salt to taste

For Green Mint Chutney:
1 packed cup Mint Leaves
½ packed cup Coriander Leaves
4-6 Green Chillies (adjust acc to taste)
1 tsp Jeera/Cumin Seeds
¼ tsp Tamarind Paste
Salt to taste

For Spicy Red Chutney:
10 Dry Red Chillies
2-3 Garlic flakes
1 small Tomato (Optional, it helps in grinding teh chillies to smooth paste)
½ tsp Tamarind Paste
1 tsp Jeera/Cumin Seeds
Salt to taste

For Curd/Yogurt Filling:
3 cups Yogurt, beaten till smooth
1 tsp roasted Jeera/Cumin Powder
1 tbsp Sugar
Big Pinch of Salt

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Ingredients for Dahi Batata Puri: Potato-Peas Filling, Sev, Red Onion, Spicy Red Chutney, Sweet Tamarind-Date Chutney, Green Mint Chutney, Spiced Yogurt, Puri


Method:

For Potato Filling:
First prepare the potato filling. Heat a pan and add cumin seeds to it and dry roast for a minute. Then add cooked diced potatoes, green peas, garam masala, turmeric, salt to taste. Sauté on medium flame for a minute or two and keep it aside.

For Sweet Tamarind-Date Chutney:
Grind all ingredients listed to very smooth paste adding very little water at time. This paste should be little thick not runny.

For Green Mint Chutney:
Grind all the ingredients listed to smooth paste adding very little water at time. Adjust the number of green chillies according to taste. I personally like little hot. Make sure that the chutney is not very watery.

For Spicy Red Chutney:
Grind all the ingredients to very smooth paste adding very little water at time. If you find it difficult to grind, add small tomato (tip learnt from my favourite Chaatwalah).

For Curd/Yogurt Filling:
Beat the curd/yogurt till its smooth without any lumps. Now mix in powdered roasted cumin, sugar and salt to taste.

To Assemble the Dahi Batata Puri:
Arrange 6-9 puris in a plate, making small opening on top of each puri big enough to add the fillings.
First fill each puri with a tsp of Potato-Green Peas filling. Add one or 2 tsp of yogurt filling. Then fill it with ¼-½ tsp of all three chutneys. Drizzle over little more of yogurt filling and then sprinkle chopped red onion and sev on each puri.
Serve this delicious plate of Dahi Batata Puri immediately as if kept for long it will become soggy. Remember to use your finger to eat it not with spoon and enjoy this finger-licking-ly delicious Chaat.

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This one is for you...


Reminder: MBP-Street Food (Last Call...)
MBP-Street Food ends on 30th of June, 2008. Start patrolling the blogs and cook your favourite Street Food that your tummy begs and heart desires and spread link love.

Deadline: 30th June, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry, Perm Link of original recipe along with the gorgeous Photo of final dish.

Click Here or on the logo to find out more information on this event.

Reminder: WBB-Summer Feast

For this edition of WBB, your challenge is to cook anything with summer fruits and vegetables. Yes, the theme is WBB-Summer Feast. Go to your town/city’s Farmer’s Market and pick fresh season’s produce and make your favourite breakfast or brunch and join in the Summer Feast.

Deadline: 31st July, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry, Perm Link of original recipe along with the gorgeous Photo of final dish.

Click Here or on the logo to find out more information on this event.

Continue Reading...



Friday, 27 June 2008

Healing Herbs: Kothimbir Vadi

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Kothimbir Vadi

"We are what we eat. We don't doubt that fruits and vegetables, seeds and nuts contain a range of vitamins, minerals and cancer, yet the nutrient content and medicinal properties of herbs are often overlooked.”
- UK's leading organic herb grower Jekka McVicar

Do we really underestimate the healing power of herbs? I doubt. As far as Indian cooking is concerned herbs play vital role in any regional cooking. Ayurveda, an ancient Indian medicinal form, emphasises on the healing power of herbs and spices. Since generations many families in India have been following knowingly or unknowingly the concept of cooking with medicinal herbs and spices. While growing up I have seen my mother using herbs in many avatars. She starts her day with herb infused teas and ends by taking fresh herbs and spices for its medicinal use. In between, the herbs are used in recipes not just as garnishes but good handfuls for enhancing flavours and also for their healing power.

One such herb which I use quite often is fresh Coriander which imparts a bold sage and tangy citrus effect to many dishes in ethnic kitchens. It is almost impossible to see food in Indian restaurants and home without it. It makes its presence felt in a form of dried aromatic seeds or ground powder or in its vibrant green leafy form. It is said that Coriander was named after the bedbug, because it emits the same unpleasant odour as its namesake. What?? Unpleasant odour??? I strongly disagree as the heady aroma of roasted coriander seeds and chopped fresh coriander leaves is one pure pleasure for all your senses. May be that’s the reason I end up adding little extra handful of coriander leaves and extra pinch of coriander powder in almost all the dishes I cook. After all it is a wonder herb for acid indigestion or upset stomach.

While browsing through Nupur’s One Hot Stove for T&T, I came across this recipe of Kothimbir Vadi. One look at them and I had serious cravings for this delicious vadis. And another point that got my full attention was the fact that Coriander is the main lead in this recipe instead of playing a cameo role as a garnish. This recipe is a best example as how simple herb can be used as main ingredient and yet will not end-up tasting herb-y (I know it’s not even a word, but couldn’t think of anything else ;). Other main equipment needed for this recipe is a steamer. I used pressure cooker without the “weight” and fried them in little oil till they turned golden and crisp. And boy! What a tasty vadis they turned out to be. Aromatic, crisp from outside and soft from inside, they were devoured in no time at all. We had them as an evening snack with cup of coffee and also as a side dish with Sabudana Kichidi the very next day. Thank you Nupur, for introducing us to another wonderful Marathi dish. Off this delightful crisp vadis goes to dear Kayln who is hosting this week’s WHB a.k.a. Weekend Herb Blogging.

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Kothimbir Vadi


Kothimbir Vadi (Steam Cooked & Fried Savoury Coriander Cakes)
Prep Time: 5-10 mins
Cooking Time: 30 mins
Serves: 4-6
Recipe Source: One Hot Stove

Ingredients:
2 packed cups Coriander Leaves, finely chopped (I also used their stems)
1 cup Gram Flour/Besan
¼ cup Mixed Flours (I used Whole Wheat Flour + Millet Flour)
1 tbsp Rice Flour
4-5 Green Chillies, finely chopped (adjust acc to taste)
1 tsp Ginger-Garlic Paste
1 tbsp White Sesame Seeds (Nupur used 1 tsp)
1 tsp Poppy Seeds
½ Lime Juice (Nupur used 2 tsp, I am little partial to tangy taste)
1 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Sugar
¼ tsp Hing/Asafoetida
¼ tsp Baking Soda
Salt to taste
Oil for frying
Method:
Mix all the ingredients in a bowl except the oil. Add little water at a time to get a thick batter. Make sure that you remove any lumps former. The batter I made was that of any Pakoda/Bhajji batter consistency.
Grease a flat bottomed vessel with oil and pour batter into it. Steam it using a traditional steamer or pressure cooker without its weight for around 20-30 mints over a medium heat. The skewer inserted in the middle should come clean when it’s cooked properly.
Let it cool properly before you un-mould it. Cut it into desired shapes. I cut them into wedges. Now you can either serve it as it is or continue with next step.
Heat about ½ cm of oil in a pan and arrange these slices. Cook on both sides till they turn golden brown and crisp.
Serve these Kothimbir Vadis as snacks with any chutney or sauce of your choice or as side dish with Rice and Dal and enjoy.

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Kothimbir Vadi


Reminder: MBP-Street Food
MBP-Street Food ends on 30th of June, 2008. Start patrolling the blogs and cook your favourite Street Food that your tummy begs and heart desires and spread link love.

Deadline: 30th June, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry, Perm Link of original recipe along with the gorgeous Photo of final dish.

Click Here or on the logo to find out more information on this event.

Reminder: WBB-Summer Feast

For this edition of WBB, your challenge is to cook anything with summer fruits and vegetables. Yes, the theme is WBB-Summer Feast. Go to your town/city’s Farmer’s Market and pick fresh season’s produce and make your favourite breakfast or brunch and join in the Summer Feast.

Deadline: 31st July, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry, Perm Link of original recipe along with the gorgeous Photo of final dish.

Click Here or on the logo to find out more information on this event.

Continue Reading...



Friday, 13 June 2008

Taste Memory: Dhaas Shimla Mirch

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Dhaas Shimla Mirch

The smell and taste of things
remain poised in memories
for almost eternity. Why is that?
Or am I alone in memories?

Like the butterscotch pudding
I tried to cook, as a child
I burnt it and even today
when I try to eat anything
with that flavor, it taste burnt.
Will that taste ever go away?
- By Robritt

Sometimes I breathe in the scents of foods, and I remember - places, times, people, adventures. In many cases the taste or smell of a sweet, coffee, gravy or an entire meal is capable of painting a picture with richer, deeper brush strokes than any snapshot in the photo album. While I struggle to remember my mobile phone number or grapple helplessly to recall my closest of friends' names when I need to mail them or introduce them to someone, the merest sniff of brewing coffee is enough to flood back memories of two decades ago, from my Ajji’s kitchen with frightening clarity. Give me that same coffee in a small steel tumbler and I can recall the dark room where I sipped that coffee with my sister hiding under the cot as we kids were forbidden from drinking strong coffee, the colour of bangles on my Amma’s hand when she pulled us out with a half filled coffee glass in my hand and a fake anger on her face:) Such details more glowing than the coffee I had just one hour back!!!

Food has also become a central way for me to socialise with others, to comfort my friends and family and even sometimes few strangers as food sure brings enormous pleasure and joy when shared with others. It has made me feel comfortable in new places, even some unknown places. And most importantly food had made me to remember the places I’ve lived and the people I’ve known in those places.

One such food memory is something I loved when I lived in Bangalore. I lived in a hostel owned by a Sindhi couple and V aunty was a wonderful cook and baker. Her delicious Sindhi style Stuffed Capsicums/Peppers is something I missed dearly after I left Bangalore. It was not usual stuffed capsicum with potato filling or rice but it used grated onions lightly spiced with fresh green chillies and coriander. I had been looking for this Dhaas Shimla Mirch recipe since long time and at last I found it in Alka’s Sindhi Rasoi. One look at the photo and the list of ingredients and I knew I just hit the jackpot. I could hardly contain my excitement and straight away went into kitchen to try it right away. Although V aunty and Alka had used Green Bell Peppers I cooked with Mini/Baby Orange Bell Peppers I bought from Farmer’s Market which I knew would be sweeter than the green ones. With few modifications to Alka’s recipe, this platter of golden beauties was ready in few minutes. Dont be fooled by the short ingredient list and simplicity of these ingredients. The recipe is surprisingly simple and the end result is simply superb. It was bit sweet with a touch of spiciness from green chillies and tanginess from dry mango powder and it was everything I remembered. Thank you Alka. It’s because of your recipe I am finally over with my obsession of finding this recipe and this recipe has become our family favourite. I will be making them soon with multi-coloured Baby Peppers and next time I might bake them and then grill instead of cooking on stove top to make it zero-oil cooking. This is my entry for Kayln's Weekend Herb Blogging event guest hosted by Astrid.


Dhaas Shimla Mirch (Sindhi style Bell Peppers/Capsicums stuffed with Onion and Ground Spices)
Prep Time: 10 mins
Cooking Time: 15-20 mins
Serves: 2-3
Recipe Source: Sindhi Rasoi

Ingredients:
6 Baby/Mini Bell Peppers or 4 medium Bell Peppers (any colour is fine, I used orange coloured)
1 tbsp Oil

For Filling/Stuffing:
2 large Onions, grated (grated onion works best than chopped one)
¼ tsp Turmeric Powder
½ tsp Garam Masala (Optional)
1 tsp Coriander Powder
½ tsp Jeera/Cumin Powder
½-1 tsp Amchur/Dry Mango Powder
½ cup or small handful of Coriander Leaves
2-3 Green Chillies (Adjust acc to taste)
2-3 cloves of Garlic
½ inch Ginger (Optional)
Salt to taste
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Baby Bell Peppers & Ground Filling

Method:
Slit baby peppers on one side and remove its seeds and pith carefully without breaking it. If using large peppers, then slice off their top and remove its seeds and pith carefully.
Grind coriander leaves, green chillies, garlic and ginger roughly without adding any water. Mix this ground paste with grated onion, all spice powders listed and salt to taste.
Stuff this onion mixture into bell peppers carefully. Make sure that you don’t break bell peppers while stuffing by stuffing little filling at time.
Heat oil in a deep pan. Carefully arrange bell peppers in a pan. Cover the lid and cook on a low to medium flame.
Toss the bell peppers at regular intervals to make sure that they don’t burn and stick to the pan. Make sure that the bell peppers are cooked from all the side. On a whole, it took me around 15 minutes to cook these bell peppers on a very low to medium flame.
Serve this delicious Dhaas Shimla Mirch with Chapatti or Rice and enjoy.

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Dhaas Shimla Mirch


Note:
Next time I might sauté the filling for few minutes and then stuff the bell peppers and bake them in an oven for 5 minutes so that the bell peppers remain crunchy. And then grill these baked peppers for about 3 minutes to get smoky taste.

Reminder (Just 11 more days to go):

MBP-Street Food ends on 24th of June, 2008. Start patrolling the blogs and cook your favourite Street Food that your tummy begs and heart desires and spread link love.

Deadline: 24th June, 2008

Please go through the guidelines and include all the required information in your post and mail when sending me your entry. Don't forget to add Your Name, Your Blog Name, Name of the Dish you cooked, Perm Link of the entry, Perm Link of original recipe along with the gorgeous Photo of final dish.

Click Here or on the logo to find out more information on this event.

Continue Reading...



Monday, 9 June 2008

Purple Beauties: Masala Badane Palya

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Masala Badane Palya

What do you cook when you are alone at home and just have to cook for yourself? With my HD away on business trip for one full week, I spent first two days by eating all left over and took dry sandwich for lunch box. When there was nothing left in fridge, I went for frozen Parathas and canned curries and takeaways. It went on like this for next two days and the time came for me to move my a*&$% to kitchen when my tummy went on strike for torturing it and wouldn’t listen to any of my poor excuses for not in a mood to cook for myself. Ha, what was I thinking? I could enjoy one week of bachelor life without cooking, washing the dish and spending the evening with my favourite book and TV shows? Tough luck!!!

Thankfully there was someone who came to my rescue. My true knight in shining armour. The one only dark, handsome and pot bellied Baby Brinjals (what did you think? Tsk tsk… Dirty minds ;). I usually go for stuffing them with spice mix when ever I get these lovely purple beauties. This time around I neither had time nor energy (read to lazy to cook) to do it. So I went for next best thing, stir fried them. Now came the question of what spices to add, do I need to use onions and tomatoes, etc etc… Sometime you can become quite creative when you are too lazy to do anything and the best example is my own creation of this Masala Badane Palya. Just roasted few lentils and spices and ground them with small bunch of coriander and chillies and added them to stir fried Brinjal wedges. And voila!!! A winner recipe was ready in no time at all… It tasted simply amazing (to my own surprise ;) with steaming bowl of Rice with chilled Yogurt and this lovely Yellow Watermelon to complete the dish. I can highly recommend this recipe for all you Brinjal/eggplant lovers. If you don’t have baby purple brinjals use the regular eggplants and follow the recipe. Off it goes to Sangeeth’s Eat Healthy-Fibre Rich event after I read it here and here that Eggplant is indeed high in fibre and good for weight reduction (how cool is that, more reason to eat eggplant;). And not to forget all those channa and urad dal which too are rich in fibre.


Masala Badane Palya (Baby Brinjals stri fried with ground spices and coriander)
Prep Time: 10 mins
Cooking Time: 15-20 mins
Serves: 3-4

Ingredients:
8-10 Baby Purple Brinjals, halved and cut into wedges and placed in a bowl of cold water till needed
1-2 tbsp Coriander Leaves, very finely chopped
Salt to taste

To Roast and Grind into Powder:
Small bunch or ¼ cup Coriander Leaves (including stem)
3-4 Green Chillies (Adjust acc to taste)
½ inch Ginger
1 small marble sized Tamarind Pulp
To roast:
1 tbsp Channa Dal
½ tbsp Urad Dal/Split Black Lentils
¾ tbsp Coriander Seeds
1 tsp Jeera/Cumin Seeds

For Tempering:
1 tbsp Oil
½ tbsp Channa Dal
½ tbsp Urad Dal
1 Dry Red Chilli, broken
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
Few Curry Leaves
Photobucket
Masala Badane Palya

Method:
Dry roast channa dal in a pan till it turns light golden brown. Similarly dry roast urad dal, coriander seeds and jeera one by one and keep them aside to cool. Once cooled grind them coarsely with fresh coriander leaves, green chillies, ginger and tamarind pulp without adding any water.
Now heat a tbsp of oil in a pan and add mustard seeds to it. When it starts to pop and splutter add channa dal, urad dal, and dry red chilli. Sauté them on medium flame till dals turn golden brown in colour. Mix in cumin seeds, curry leaves and hing and sauté for just few seconds.
Add brinjal wedges and keep stirring at medium to high flame for about 5-8 minutes.
Add salt to taste and ground powder and mix well. Keep stirring for another 2-3 minutes till all pieces of brinjal is nicely quoted with ground mixture.
Sprinkle 1-2 tbsp of water and cover the lid. Let the brinjals cook on a low to medium flame for another 10-15 minutes. Sprinkle little water in between to making sure that the masala doesn’t stick to the pan.
Switch off the flame once the brinjals are well cooked and mix in finely chopped coriander leaves. Serve it with a bowl of steam cooked Rice with Ghee and Dal or with Chapatti and enjoy.

Photobucket
Masala Badane Palya


Note:
Other Brinjal/Eggplant recipes posted so far


Reminder:
MBP-Street Food ends on 24th of June, 2008. Start patrolling the blogs and cook your favourite Street Food that your tummy begs and heart desires and spread link love.

Deadline: 24th June, 2008

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