Sun Dried Tomato & Garlic Flavoured Whole Wheat Bread: From Baking Virgin!!!

Sun Dried Tomato & Garlic Flavoured Whole Wheat Bread

“Lady, you have been staring at me since last fifteen minute”, said handsome fellow with twinkle in his eyes.
“No I am not!” I said indignantly.
“Oh yes, you are. I am quite sure of it”. He was amused.
“Excuse me! You are imagining things”, I said trying to avoid his eyes.
“Its not the first time I noticed you looking at me ‘that’ way you know. I think I know what you want”, he said looking deep into my eyes.
“Oh, really? So you think you can read my mind? Tell me what’s in mind?” I challenged him as I was quite sure that he was bluffing.
“It’s very easy to read your mind. Well, I know for fact that you want to master me!”

And that’s exactly what I wanted to do all these years even when I was kitchen virgin!
I wanted to master him…

And at last I am happy to announce that I am no more a virgin, ahem, baking virgin is what I meant!!!

Ta-da… I baked bread!!! I did it!!! And how I did it!!!

I didn’t follow any recipes or cook books or any cookery shows to bake my first bread. Since my last successful story of baking Poolish Focaccia, I wanted to bake another batch of bread but I have been putting it off for long. Then last week I felt like baking something, anything from scratch! Since I was short of sugar and eggs, this idea of baking bread came to my mind. I sat back and thought of ingredients that go into baking bread: flour and yeast. Well, for the first time in my mind the thought of baking bread didn’t scare the hell out of me! My fear of handling yeast is wearing off as I am quite confident in making good batch of Naans and I felt pretty confident at using it in baking bread. It didn’t take me long to decide what I wanted in my bread and how I am going to bake it. And rest, as we say is history!!! ;)

I decided to stick with whole wheat and ditched the thought of using plain flour as I find the whole wheat flavour to be more to my liking and quite earthy. I decided to flavour my bread with sun dried tomatoes (as I had this bottled sun dried tomatoes nearing its expiry date), garlic (can’t get enough of it) and some dried Italian herbs. Since I was baking it for lunch of big bowls of Roasted Pepper & Tomato Soup, and since I also happen to love the flavour of olive oil in breads, I used good amount of extra virgin olive oil. So the end product is Sun Dried Tomato & Garlic flavoured Whole Wheat Bread. I wanted my bread to be pretty basic and rustic looking, something that I buy from farmer’s market every weekend. So I shaped it into rough circle and made few incisions with knife and sprinkled generous poppy seeds on top of it. After few minutes of baking in my ancient oven, my kitchen smelled like bread shop that made us twice hungry! The upper crust was golden brown and little hard and the inside was spongy and well, bread-y ;) It’s a miracle we didn’t start tearing it off as soon as it came out of oven and stuff our mouth with freshly baked goodness! And boy!!! Did I master him or what!

Sun Dried Tomato & Garlic Flavoured Whole Wheat Bread

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Sun Dried Tomato & Garlic Flavoured Whole Wheat Bread
Prep Time: 15 mins (excluding resting time)
Baking Time: 35-45 mins
Serves: 4-6
Recipe Level: Basic/Beginner
Spice Level: Low
Serving Suggestion: With Soups & Salds

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Ingredients:
2½ cups Atta/Whole Wheat Flour
1 tsp/1 sachet quick action Yeast
¼ cup warm Milk
1 tsp Baking Powder
6-8 Sun Dried Tomatoes, chopped into ½ cm pieces
¾ - 1 bulb Garlic, crushed to rough paste
1-2 tsp Dried Italian Herbs or any herbs of your choice
1-2 tbsp + ¼ cup or less Extra Virgin Olive Oil
1 tbsp Black Poppy Seeds or any topping of your choice
Salt to taste
Water to knead

Sun Dried Tomato & Garlic Flavoured Whole Wheat Bread before Baking

Method:
Preparing Dough:
Mix dry yeast in warm milk and keep it aside for 10 mins, by when the yeast would have started to react and bubbled.
Sieve whole wheat flour, baking powder and salt to taste in a large mixing bowl. Mix in chopped sun dried tomatoes, Italian herb mix and crushed garlic.
Make small hole in the centre and add yeast dissolved in milk along with olive oil and start to mix them well.
Slowly start adding water as and when needed and form smooth, pliable dough.
Cover the dough with cling film and let it rest for minimum 1½ hours till the dough starts to rise and doubles in volume.

Baking the Bread:
Preheat the oven at 220 degree C.
Line parchment paper on baking tray and spray it with oil.
Gently transfer the dough into centre of baking tray and shape it either square or rectangle or circle as I have done here.
Using a large knife, lightly press the surface horizontally and vertically forming squares.
Brush the surface with 1-2 tbsp of extra virgin olive oil, coating the top surface well and sprinkle poppy seeds or topping of your choice.
Place the baking tray in mid rack and bake it undisturbed for 35-45 mins depending on the type of oven. The bread should be backed well and the surface should turn golden brown in colour.
Place the backed bread on cooling rack and let it cool for 15 mins before cutting them into desired shape. When tapped, the bread should produce hollow sound which assures that the bread is baked well.
Cut bread into desired shapes and serve as it is or with hot bowl of your favourite soup and enjoy!

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Mushroom Manchurian: Indo-Chinese Delight!

Mushroom Manchurian, my entry for Click Spring/Autumn

After 4 days of holiday, I am back at work today. Last few days have been wonderful in my neck of woods. Well, it was more than wonderful and in fact, it was glorious when it comes to weather! I know I did mention about not to get too obsessed with weather in my last post but some things can’t be helped!!!

So what did I do in last four days? While hubby dear sat inside and sorted out all the important papers and contracts, I spent most of my time in garden. While golden rays of sun shone on my face, I was waging war with all those weeds that refused to budge an inch. Nevertheless, I succeeded in removing most of them and ended up feeling elated and little back pain.

And not just that, there is more! With slowly but steadily soaring temperature, this year I am determined to grow something other than bunch of coriander and fenugreek. Yes, I have sown few vegetable and herbs. Since I am not that good with green fingers, I chose to grow something that will not take too much of time and are also easy to grow (well, that’s what I have been told by my friends and colleagues!). So, there are tomatoes (vine tomatoes and common ones called gardener’s delight), bell peppers, jalapenos, chilli peppers, spring onions, mint, basil, coriander, and fenugreek leaves are in my list. Next week I am hoping to sow some cucumbers, cress, salad mustard, and radish. I have been hovering over them like mother hen and, keeping my fingers crossed, I hope all of them will survive! Dear readers pray for my little kids and wish me good luck! And also, please leave your suggestions and tips that will help me in my new summer adventure!!!

Mushroom Manchurian

Coming to recipe part, we have another Indo-Chinese delight today. What we have is Mushroom Manchurian, where delicious mushrooms are coated in spicy batter and deep fried and then served in a sweet and sour garlic and tomato sauce. What a delight it is! Just perfect to serve as a starter or as a side dish along noodles or fried rice and see your guests being bowled over by this sensational Indo-Chinese delight! The first pic is my entry for Click Spring/Autumn hosted by dynamic duo Jai & Bee of Jugalbandi fame and also dear Neha who is guest hosting this month's FIC-Red+Green, a colourful event started by Sunshinemom!

Ingredients for Mushroom Manchurian

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Mushroom Manchurian (Deep fried Mushrooms coated with spicy batter and served in sweet & sour Garlic & Tomato sauce)
Prep Time: 10 mins
Cooking Time: 20-30 mins
Serves: 4-6
Recipe Level: Medium
Spice Level: Medium to High
Serving Suggestion: As a starter or with any stir fried noodles/rice

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Ingredients:
15-20 Closed Cup Mushrooms, cleaned and quartered
Oil for Deep Frying

For Spicy Batter:
1 cup Maida/All Purpose Flour
2 tbsp Corn flour
1 tsp Ginger-Garlic Paste
1-2 tsp Red Chilli Powder (Adjust acc to taste)
½ tsp Black Pepper Powder (Optional)
Salt to taste

For Sweet and Sour Gravy:
4-5 Spring Onions, thinly sliced (Keep green part separate)
1 bulb or 6-8 large cloves of Garlic, thinly sliced
3-4 Green chillies, thinly sliced
½ inch Ginger, crushed and finely chopped
1 large Bell Pepper/Capsicum, cut into ½ inch squares
½ - ¾ cup Tomato Ketchup (Preferably Maggi Hot and Sweet Ketchup)
3 tbsp Sweet Chilli Sauce (Optional)
1-2 tbsp Soya Sauce
¼ tsp Ajinomoto or 1 tsp Maggi Seasoning (Optional)
½ tbsp Corn Flour dissolved in ½ cup of Water
1 tbsp Oil (Preferably Peanut or Sesame Oil or use Vegetable Oil)
Salt to taste

Mushroom Manchurian

Method:

Take all the ingredients listed for spicy batter in a bowl and add about ¾ -1 cup of water. Mix well making sure there is no lump. This batter should be quite thick and should be of dosa batter consistency. So adjust the water and flour as and when needed. Keep it aside till needed.
Next prepare sweet and sour sauce by heating a tbsp of oil in wok. Add thinly sliced garlic and sauté for a minute till it starts to turn light golden.
Add white parts of spring onion, ginger, and green chillies and sauté on medium heat till onion turns light golden brown in colour, about 1-2 minutes.
Mix in bell pepper pieces and stir fry for 2-3 minutes till its skin starts to wilt. Add in tomato ketchup, sweet chilli sauce, soya sauce, ajinomoto/maggi seasoning and mix well. Reduce the heat and add corn flour dissolved in water slowly. Keep stirring till the sauce starts to thicken. Adjust the seasonings and bring the sauce to gentle boil. Switch off, mix in spring onion greens and keep this gravy aside.
Heat about 2-3 cups of oil in a pan for deep frying. Dip quartered Mushrooms into batter making sure it is coated well and then slowly add them one by one to heated oil. Deep fry these mushrooms in batches, on medium heat, till they turn golden and crisp, about 4-5 minutes per batch. Drain and place them on a plate lined with kitchen towel to absorb excess oil.
Once you have deep fried all the mushrooms, separate them and add them to prepared sweet and sour sauce. Mix them well and serve them immediately, garnished with finely chopped coriander leaves or spring onion greens, as a starter or side dish with Fried Rice or Noodles and enjoy!

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Baby Brinjal Masala Palya: Simply Delicious

Baby Brinjal Masala Palya

What happens when someone hosts 3 blog events back to back, creating a hatrick!!!
She checks her mail box religiously every morning as soon as she gets up only to realise it’s all over… At last!!!

Not that I have had any second thoughts about hosting the events. In fact I loved being a gracious, ahem, hostess and making sure all my guests were enjoying the party. Well, they were the best parties I have ever hosted, I think! But in the end I did have this small voice in my head shouting I might have over done it this time. I kind of mixed up with the dates and committed myself to host events before I could realise I was about to host three much loved blog events back to back. With ever increasing workload with two new and very important projects to work on, I was literally walking on a tight rope balancing work on my left hand, home on right hand and blog events on my head ;) So no more parties for few more months but you are very welcome to come here and have some home food :)

Talking of home food, I have been cooking some simple foods these days. Not many ingredients and no complex techniques. I have been experimenting with few spices, tweaking here and there till I am satisfied with the end result. One such recipe is Stir Fried Baby Green Brinjals or Baby Geen Brinjal Masala Palya. Recent trip to down south, I bought few lovely green baby brinjals which are otherwise not available in my neck of woods. The speciality of these brinjals is that they have thin lovely green skin with lots of seeds within. They take very little time to cook compared to the purple baby eggplants and taste oh-so-wonderful. I didn’t want them to over cook so the option of stuffing them was out of the window. After thinking for a while I opted to slice them and stir fry with just few spices which would bring out the flavour of these green beauties.

The recipe is inspired by recent post of Dondakaya Vepudu but with my own twist. I have used same ingredients for the spice blend but also added few other ingredients to give it little smoky and complex flavours. Addition to cumin, dry red chillies and roasted peanuts, I also added garlic, tamarind and little jaggery. The result was simply delicious where I ended up eating half the content right from the pan. The pungent garlic, sweet jaggery, sour tamarind and smoky dry red chillies were pure pleasure to be experienced. And the best part was hubby dear is allergic to eggplants, so I had it all for myself;) You can try same spice blend with other vegetables like Ivy Gourd/Tindora or even purple eggplants and I am sure it will taste equally good.

Baby Brinjals

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Green Brinjal Masala Palya (Baby Green Brinjal/Eggplants stir fried with roasted spices)
Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 3-4

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Ingredients:
6-8 Baby Green Brinjals, washed and towel dried
2-3 Garlic Flakes, finely sliced
½ tsp Turmeric Powder
Salt to taste

For Tempering/Tadka:
1-1½ tbsp Oil
½ tsp Mustard Seeds
¾ tsp Jeera/Cumin Seeds
½ tbsp Channa Dal/Split Bengal Gram
½ tbsp Urad Dal/Split Black Gram
2 Dry Red Chillies
Big pinch of Hing/Asafoetida
Few Curry Leaves

To be Roasted & Ground to Fine Powder:
1 tsp Jeera/Cumin Seeds
5-6 Dry Red Chillies, stems removed and halved (Adjust acc to taste. I used Byadagi Chillies)
2 cloves of Garlic, finely chopped
1½ -2 tbsp Roasted Peanuts, skins removed or leave it as it is
1 small marble sized Tamarind Pulp/½ tsp Tamarind Paste
1 tsp Jaggery/Brown sugar

Baby Brinjal Masala Palya

Method:

Remove the stems of baby brinjals and cut it vertically in the middle. Slice each halves into 1 cm slices. Place the sliced brinjals in a vessel filled with cold water till required. Immersing brinjals in cold water helps in preventing discolouration.
To make spice powder, heat few drops of oil in a pan and add cumin seeds, halved chilles and finely chopped garlic. Roast them in low heat for a minute till garlic turns light brown and cumin seeds too turn light brown. Let it cool down a bit before you proceed to next step.
Place them in a mixer along with roasted peanuts, tamarind pulp and jaggery and grind into fine powder without adding any water. Keep this aside till needed.
Heat oil in a same pan and add channa dal, urad dal, mustard, dry red chillies and hing. Sauté it on medium flame till mustard starts to pop and splutter.
Now add cumin seeds, sliced garlic and curry leaves and sauté till cumin, dal and garlic turns light golden brown.
Drain water from sliced brinjal pieces and add them to the pan. Increase the heat and stir fry them continously for about 5 mins. Add turmeric powder and salt to taste and give it a good stir for another 5 mins.
Mix spice blend and stir fry for another 3-5 mins till all the flavours blend well and brinjal pieces are cooked to tender.
Serve this delicious stir fry with steaming bowl of Rice/Chapatti and Rasam/Dal/Plain Yogurt and enjoy.

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Cultural Remix: Tofu & Veg Fried Rice with Vegetables in Sweet & Sour Sauce

Tofu & Veg Fried Rice with Vegetables in Sweet & Sour Sauce

When the Chinese introduced their cuisine into India, little did they would have expected to see that the ever-adapting Indian would re-invent some of their most time-tested recipes to suit the sub-continental palate. Yes, I am talking of Indo-Chinese food. I can see the surprised look at my non-Indian blogger friends. What the heck is Indo-Chinese cuisine? Well my friends first let me give you a brief history lesson on Indo-Chinese food which is one of the most favoured type of cuisine in India.

Indo-Chinese cuisine is believed to have originated with the Chinese migrants who settled in one of the metropolitan cities of India, Calcutta or currently known as Kolkata. India has one Chinatown, Tangra in Calcutta and the Chinese have been living there for more than a century. It is believed that over a century the food is adapted to suit local ingredients and adjusting the flavours to reflect the local palate. So my friends, in simple words Indo-Chinese cuisine are adaptation of Chinese seasonings and cooking techniques to Indian taste and in my opinion one of the best cultural remix.

Indo-Chinese food sells like one hot potato in every nook and corner of any city and towns. Don’t be surprised to see small wooden push carts painted with funny looking dragons with fire coming out of their mouth or the bamboo trees selling Indo-Chinese food. You can never miss the irresistible smell of cooking garlic, onions and chillies which will grab your attention even from 500 meters distance and you will be drawn to these carts with sudden hunger pangs. Price-wise the food is dirt cheap for a plate of very filling and utterly delicious Indo-Chinese food. If you are backing away from eating this fusion food at roadside carts due to hygiene concern then fret not. Most of the small and big restaurant in India has Indo-Chinese food on their menu and even star hotels have their share. But in my opinion the best Indo-Chinese food I have ever tasted are from these roadside stalls which are not just tasty and cheap but real fun to eat.

And the best part is it is really quick and easy to cook. Now you really don’t have to make a trip to India just to eat this delicacy;) It requires very few ingredients and almost all these ingredients can be found in any grocery store or supermarkets. Indo-Chinese food is a bachelor friendly recipe as its super easy and super quick and super tasty. Today I am sharing two of my favourite Indo-Chinese food; Tofu & Vegetable Fried Rice with Vegetables in Sweet and Sour Sauce. Packed with colourful vegetables, these recipes are very easy to make as they are simply stir fried for few mins. This way they not just retain their crunch but also their nutrition. As you can see, you can use any type of vegetables of your choice and there is no way you can go wrong with these recipes. Off these two dishes go to DK’s AWED-Chinese and Mansi’s Healthy Cooking events. Mansi, you can’t deny the fact that these are really healthy ones. Well, look at the number of vegetables used and the way they are cooked ;) This is also my entry for WBB-Summer Feast hosted by me where I have used many Summer vegetables and it serves as the wonderful weekend brunch.

Tofu & Veg Fried Rice

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Tofu & Veg Fried Rice
Prep Time: 10 mins
Cooking Time: 10-15 mins
Serves: 3-5

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Ingredients:
1 small Onion, chopped into bite size pieces
½ tbsp Garlic, finely chopped (adjust acc to preference)
1 tsp Ginger, finely chopped
¼ cup Spring Onion
½ cup Bean Sprouts (Optional)
2 Green Chillies, slit
1 cup firm Tofu, drained and cut into bite size pieces
2-2½ cups Mixed Vegetables of your choice, cut into match stick pieces
(I used Red, Green & Orange Bell Peppers, Button Mushrooms, Carrot, Baby Corn, Sweet Corn & Green Peas)
4-5 cups Cooked Rice, cooled completely and grains separated (any long grain rice is fine, I usually use left over basmati or frozen rice pack we get here)
2 tbsp Soya Sauce
¼ tsp Sugar
1 tbsp + 1 tbsp Oil, preferably Sesame Oil
Salt and White Pepper to taste

Vegetables used in Tofu & Veg Fried Rice

Method:

Heat 1 tbsp of Oil in a wok on medium to high heat. When hot add tofu and brown them from all sides. This way you have firm tofu which will not get crushing during frying process. Drain them and keep them aside. If not using Tofu you can omit this step.
Now heat another tbsp of oil at medium to high flame and add finely chopped garlic and ginger. Stir for around 15 seconds until fragrant. Add chopped onions and slit green chilli and sauté it for a minute or two till onions turns translucent.
Turn the heat to high and mix in vegetables, one type at a time, in order of what takes longest to cook. Add Soya sauce and sugar to bring out the flavour and keep sautéing for around 3-4 mins until the vegetables are half a way cooked but still retain their crunch.
Add cooked, cooled rice, salt and pepper to taste and tofu pieces and sauté it for a minute or two till each rice grain is heated through.

Sprinkle spring onions greens & bean sprouts before serving hot with Vegetable Sweet and Sour Sauce or Veg Balls in Garlic Sauce and enjoy.

Tofu & Veg Fried Rice

Colourful vegetables are stir fried and then cooked in thick sauce of garlic, red chilli paste and soya sauce with a hint of sweetness from brown sugar and pineapple pieces. This delicious mixed Vegetables in Sweet and Sour Sauce is sure to win your and your loved ones hearts. Serve it with simple Fried Rice or Noodles to make one delicious meal.

Vegetables in Sweet & Sour Sauce

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Vegetables in Sweet & Sour Sauce
Prep Time: 15 mins
Cooking Time: 15 mins
Serves: 4-6

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Ingredients:
4-6 cups Mixed Vegetables of your choice, chopped into bite size pieces
(I used Red, Green & Orange Bell Peppers, Carrots, Sugar Snaps, Mushrooms, Sweet Corn, Baby Corn & Green Peas)
1 cup Bean Sprouts
¼ cup Pineapple, cut into bite sized pieces (optional, but recommended)
½ cup Spring Onion Greens, finely chopped
1 medium Red Onion, chopped into bite size pieces
½ tbsp Garlic, finely chopped
1 tsp Ginger, finely chopped
1 Green Chilli, finely chopped (Optional)
2-3 tbsp Tomato Ketchup (adjust acc to taste)
2 tbsp Soya Sauce (adjust acc to taste)
1 tbsp Teriyaki Sauce (Optional)
½ tbsp Red Chilli Paste (adjust acc to taste)
1½-2 tbsp Corn Flour, mixed with ¼ cup of water to make lump free paste
½-1 tbsp Brown Sugar (adjust acc to taste)
4-6 cups Water (adjust)
1 tbsp Lime Juice
1 tbsp Oil, preferably Sesame Oil
Salt and White Pepper to taste

Vegetables used for Vegetables in Sweet & Sour Sauce

Method:

Heat oil in a wok at medium to high flame and when hot add chopped ginger and garlic. Sauté it for 15 seconds till fragrant and then add finely chopped green chilli and red onion and sauté it for a minute till onion turns translucent.
Increase the heat to high and start adding vegetables, one type at a time, in order of what takes longest to cook. Sauté it on high flame continuously for 3-4 mins till they are half a way cooked through. Mix in tomato ketchup, Soya sauce, teriyaki sauce, brown sugar and red chilli paste. Keep stirring for another 30 seconds or so.
Now add water till all the vegetables are just cover. Mix in pineapple pieces, salt and pepper to taste and cook for a minute or so. Slowly add corn flour paste to the pot, stirring continuously so that no lumps are formed. Keep stirring the sauce till it starts to thicken and reduce the heat to medium. Once the sauce is thick enough, switch off the flame and gently mixes in lime juice, bean sprouts and half of spring onion greens.
Serve this delicious Vegetable in Sweet and Sour Sauce garnished with remaining spring onion greens with Vegetable Fried Rice and enjoy.

Vegetables in Sweet & Sour Sauce

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Note:

Other Indo-Chinese fusion recipes blogged so far

• Veg Spring Rolls
  
• Gobi Manchurian
• Baby Corn Manchurian
• Veg Fried Rice
• Veg Balls in Garlic Sauce
• Crispy Stuffed Mushrooms

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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.

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Simplicity at its Best: Sorekai Bolu Kodhel

Sorekai/Bottle Gourd Bolu Kodhel

We are back from short yet wonderful vacation from India and already missing home! Here I am in my office, feeling sleepy and jetlagged and terribly homesick. Each and every minute of those 18 days were filled with excitement and fun and our ears are still buzzing. It feels strange to be here away from all buzz and excitement. The two big family weddings in two weeks of our vacation kept us on our toes all the time. Mehendi, shopping, facials, flower decorations, shopping for gifts, last minute purchases, travelling, houseful of guests, shopping (did I say shopping again?!), phone calls to friends… It was complete madness and we enjoyed each and every moment of it. It won’t be exaggeration if I had to say that we hardly got time to think about coming back (Will write about it more in my later posts). Surprisingly even the flights were on time and everything went smoothly.

Can’t believe that we had been away for just few days and there is already change in weather. Thankfully the gloomy, cloudy weather is over and we were pleasantly welcomed by bright and sunny day. After 10+ hours of journey and forcefully eating the food served on flight all we craved for is some simple food, food which is also comforting. Ganji with Tender Mango Pickle and simple Bolu Kodhel is what comes to my mind whenever we fly back from India. Unlike other Coconut based Mangalorean Kodhels, this one uses very few ingredients sans much loved Coconut. Some things in life are better when they are simpler. How many times have we really tried to be simple but ended up complicating it more in that process? Keeping things simple is indeed complicated and it is very true when it comes to recipes. I am always impressed with the recipes which are traditional and handed down from one generation to the next. Most of them are uncomplicated, simple and yet the end result is always the winner. One such recipe which is handed down to me by my Amma, who in turn learnt it from her mom (my Ajji) is Bolu Kodhel. Bolu means plain and Kodehl means Curry from Mangalore. Bolu Kodhel is unfussy, comforting food for me that takes away all the ill-feelings after eating the food served on flights. Silky Bottle Gourd is cooked with spicy and aromatic Rasam/Sambar Powder and sweet Jaggery is the simplicity at its best. The simple tadka/tempering of Garlic and Hing gives it a touch of richness. Try it if you like simple food which tops the chart when it comes to taste and I can assure you that you won’t be disappointed with the end result. I am sending Sorekai/Bottle Gourd Bolu Kodhel to Laurie who is guest hosting WHB started by lovely Kalyn.

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Bolu Kodhel (Plain Curry of Bottle Gourd from Mangalore with Rasam/Sambar Powder and Garlic Tadka)
Prep Time: 5-10 mins
Cooking Time: 20 mins
Serves: 4-5

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Ingredients:
5 cups Bottle Gourd, peeled and diced into 1 inch cubes)
1- 1½ tbsp Rasam/Sambar Powder (Adjust acc to taste)
½ - 1 tbsp Jaggery (Adjust acc to taste)
1 big marble sized Tamarind
1-2 Green Chillies, slit (Optional, adjust acc to taste)
1 tbsp Coriander Leaves, finely chopped
Salt to taste

For Tempering:
½ tbsp Ghee + 1 tsp Oil
1 tsp Mustard Seeds
1 Dry Red Chilli, broken
A big Pinch of Hing/Asafoetida
Few Curry Leaves
½ bulb of Garlic Cloves, peeled and sliced

Sorekai Bolu Kodhel

Method:

Cook bottle gourd cubes with jaggery, salt to taste and tamarind in a pan with enough water (approx 5-7 cups of water) for about 5-10 minutes till they are half cooked.
Mix in Rasam/Sambar powder and slit green chillies. Adjust the seasonings and water as per your taste and cook on a medium to low flame for another 10 minutes till the water is reduced to 2/3rd and flavours are blended well.
For tadka, heat ghee and oil in a pan and add sliced garlic. Sauté till garlic turns golden yellow and add mustard seeds, broken red chilli, curry leaves and hing.
When mustard starts to pop and splutter transfer the tempering into the Kodhel and mix well.
Mix in chopped coriander leaves. Cover and let it sit for another 5-10 minutes for all the flavours blend well. Serve hot with steamed Rice and Papad and enjoy.

Sorekai Bolu Kodhel

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Notes:

Slow cooking is the best method to make Bolu Kodhel.
Make sure that the water quantity is reduced to 2/3rd from original quantity. This way of cooking is known as ‘Battisuvudu’ in Kannada which is also used when making simple Rasams and Dals so that the flavours are blended well.
Other than Bottle Gourd, Okra is also cooked in a similar fashion with little bit of Toor Dal sans Garlic.

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Revisiting Recipes from the Past

It's been more than year and a half since I wrote my first post in this blog and it's been one roller coaster ride. I had my ups and downs. Made many good friends with whom I share wonderful friendship not just online but offline too. My heartfelt thanks to each and every readers of Monsoon Spice who made this blogging experience worth to be cherished. But now the time has come to say Good Bye to all. This is my last post on Monsoon Spice. For some personal reasons I wont be blogging anymore. I had been thinking about it for a long time and I finally decided to make it official today. Thank you each and everyone for all the love, friendship, and support you have given me so far. I'll always cherish your friendship.

Before I bid my farewell, I would like to share few recipes from my archives with you all. I am sending these two favourites recipes of mine for two events.

Veg Balls in Garlic Sauce is one of our favourite Indo-Chinese food and it goes to Mathy who is guest hosting this month's JFI-Garlic.


Another simple yet delicious recipe of Baked Bitter Gourd Chips goes to my dear friend Pooja's VOW-Bitter Gourd Event.


Well, this is it!!! It feels strange but I have no other option. I don't know if I'll ever resume blogging. Once again my heartfelt thanks to each and everyone... Good bye Friends....

Cheers
Sia













Ooops... I almost forgot to wish you... Happy April Fools Day :) Wish I could really see some of your faces right now ;)
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Winter Warmers: Thai Clear Soups

Tome Yum Soup with Mushroom & Tofu

With the mercury hitting south in our part of the globe, our kitchen smells of sizzling pots of soups, rasams and dals. Sizzling bowl of soup with warm bread straight from the oven or steaming cup of rice with hot Rasam/Dal is what we crave for. After my successful attempt at making Thai Curries, I was keen to learn and cook something new. Thai food is greatly influenced by its neighbours, India, China, Malaysia and Laos. No wonder our Indian taste buds start singing and dancing when tasting Thai food, an explosion of salty, spicy, sweet and sour flavours that sparkle with personality. The four main Thai flavour groupings are salty (from fish sauce), sweet (from coconut and palm sugar), spicy (from dry and fresh chillies) and sour (tamarind, lime, lemongrass), with the less used bitter as a fifth primary flavour. These five primary flavours are the characteristics of Thai cooking, something to touch and delight every taste bud.

As I said in my earlier post, don’t get intimidated by the unfamiliar ingredients used in Thai cooking. There are good substitutes available which you can use if few ingredients are not available in your local shop or you can omit those ingredients which you are not very fond of. And more importantly, don’t be afraid to make changes to suit your taste. While cooking Thai food at home, we found that the food tasted much better than the one from local Thai restaurant. And why it shouldn’t, with freshest of fresh ingredients used, homemade curry pastes and spices made a whole difference. You will never get to see the liberal use of fresh ingredients in any restaurant as at home. Many people shy away from cooking Thai food under the misconception that it takes lot of time and ingredients which are unfamiliar to them. Something magical is created when you cook Thai food or any foreign food over time and the ingredients which were aliens in the beginning become more familiar. I find the time consuming dishes more rewarding. Believe me when I say it is as close as meditation when you get to use mortar and pestle and pound out day’s anxiety.

With today’s recipes we want to prove that Thai cuisine can be as simple as it can get and you need not use many ingredients to taste some authentic Thai fair. By planning ahead and little preparation everyone can cook delicious Thai food which sure to please every taste bud. Make sure you use the best and freshest ingredients and be flexible. Cook with an air of playfulness, experiment with flavour and learn to balance. If you are not sure and nervous, follow the recipe strictly and pay careful attention to the final result. As you taste the dish, think to yourself: is it spicy/sweet/sour/salty enough? Does it suit your palate? Most importantly, remember to please yourself-cook the food the way you like it because it should taste good to you and enjoy the whole process. Every time we experiment and cook, we learn something new. Cooking is as refreshing as meditation with delicious food as a reward and nobody can say no to this delicious reward :)

Armed with our new acquisition Real Vegetarian Thai by Nancie McDermott to our empty cookbook rack we tried two Thai clear soups, Tome Yum Soup with Mushroom & Tofu and Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic. As author says, “Soup is an essential component of almost every meal, served and savored along with rice and its accompanying dishes. In keeping with Thailand’s Chinese culinary ancestry, soup functions as a beverage, a liquid refreshment that cleanses the palate between bites and makes way for further rides on roller coaster of tastes that make up a classic Thai meal.” Most of the Thai Vegetarian recipes are also perfect for Vegans and I thought these soups will be a perfect entries for this Vegan Month. These two Thai Clear Soup goes to Suganya's Vegan Ventures Event.

Nancie says,

“Tome Yum Soup with Mushroom & Tofu is a one bowl celebration of Thailand’s sparkling cuisine. Spicy hot with roasted chilli paste and sharply fragrant with lemongrass, wild lime leaves, and a squeeze of lime, tome yum sounds an inviting reveille to your senses.”

And I totally agree with her. This delicious flame-colored broth studded with green herbs and vegetables with exotic citrus perfume is a pure delight to one’s senses. Serve hot with a bowl of jasmine rice and enjoy its healing power.

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Tome Yum Soup with Mushroom & Tofu
Prep Time: 10 mins
Cooking Time: 20 mins
Makes: 3-4

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Ingredients:
4 cups Vegetable Stock
2 Lemongrass Stalks
3+2 Kaffir Lime Leaves, cut into long stripes
1 inch Galangal/Ginger, sliced (Optional)
3 tbsp Lime Juice, freshly squeezed
3 Spring Onions, thinly sliced
1 Green Chilli, thinly sliced
1 cup Tofu, cut into 1cm cubes
1 cup Button Mushroom, thinly sliced
½ cup Carrot, julienned (Optional)
½ cup Red Bell Peppers, cut into i cm pieces (Optional)
1-2 tbsp Sambal Olek
1 tbsp Basil Leaves, finely chopped (Optional)
2 tsp Palm Sugar
1-2 tsp Soya Sauce
Salt to taste

Tome Yum Soup with Mushroom & Tofu

Method:
In a large pan bring vegetable stock to boil over medium heat.
Meanwhile, trim the lemongrass stalk by removing upper hard, dried skin leaving smooth stem. Cut the stalk into 2 inch pieces and lightly bruise the stalk with pestle and mortar.
Add bruised lemongrass , 3 kaffir lime leaves strips, galangal to boiling stock and reduce the heat to low. Let the ingredients simmer for 5-8 minutes till lemongrass stalks turn into khaki green and nice citric aroma fills the room.
While the soup simmers, combine spring onion greens, 2 kaffir lime leaves strips, green chilli slices and lime juice and place them into serving bowls and keep aside.
Scoop lemongrass stalks, galangal from vegetables stock and discard. Add tofu, mushrooms, carrot, bell peppers, basil leaves, sambal olek, soya sauce, sugar, spring onion and salt to taste and increase the heat to high.
When the soup boils again, remove it from heat and pour it on serving bowls and serve at once with Jasmine Rice.

Tome Yum Soup with Mushroom & Tofu

Nancie says, “Rice soup is comfort food in Thailand, simmered up from leftover rice to nourish a family member who is ill. It is also popular as a hearty breakfast or midnight snack. Cold, fever, aches, hangover and heartbreaks all seem to soften their edge just a little when a generous steaming bowl of Kao Tome appears.” And how can we not try this soup which claims to have medicinal properties and can be served as one-dish meal to satisfied our taste buds. We omitted Wheatballs or Wheat Gluten which the recipe calls and made few changes to suite our taste.

Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic

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Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic
Prep Time: 15 mins
Cooking Time: 20 mins
Serves: 3-4

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Ingredients:
1 tbsp Garlic, coarsely chopped
½ tsp freshly ground Pepper
¼ cup Coriander Roots or Steams, coarsely chopped
5 cups Vegetable Stock
1 cup Mushrooms, thinly sliced
½ cup Carrots, shredded
½ cup Sugar Snap Peas, cut into 1 inch pieces (Optional)
1½ cups Cooked Jasmine Rice
¼ cup Spring Onion, chopped
1-2 tbsp Coriander Leaves, coarsely chopped
2 tbsp Crispy Garlic in Oil (Recipe follows. Original recipe used ¼ cup)
1 stalk Lemongrass (Optional)
½ inch Galangal/Ginger (Optional)
½-1 tsp Palm Sugar
Salt to taste

Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic

Method:
In a blender, combine 1 tbsp garlic, pepper, coriander roots/stems with little vegetable stock and grind to smooth paste.
Heat vegetable stock in a pan and mix in ground paste over a low flame. Add bruised lemongrass stalk, sliced galangal if using and bring the stock to boil in low flame.
Meanwhile, deep fry or pan fry sliced garlic pieces till they are crisp and golden and transfer to paper towel till required.
Heat 1 tbsp vegetable oil in a pan and add mushrooms. Toss them for about 3-5 mins until they are shiny and tender and keep them aside.
Discard lemongrass stalk and galangal from vegetable stock and add sautéed mushrooms, carrots, sugar snap peas, sugar and salt to taste and cook for further 5-8 minutes over low heat.
Add cooked jasmine rice, spring onions and cook for further 5 minutes.
Serve hot or warm soup garnished with crisp fried garlic and coriander leaves and enjoy this one-dish meal.

Jasmine Rice Soup with Mushrooms, Green Onions & Crispy Garlic

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Notes:
To check substitutes for different ingredients used in Thai Cuisine and also read more of Thai Cooking at Monsoon Spice Click Here. Also Read
Thai Vegetarian Red Curry
Thai Veg and Tofu Green Curry
How to cook Jasmine Rice
How to make Thai Red Curry Paste
How to make Thai Green Curry Paste
Also Check Jugalbandi’s Thai Pantry.

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Jolada Rotti Oota

Dharwad Thali: (R-L) Jolada Rotti, Badane Ennegayi, Moong Sprouts Usli, Chilli-Garlic Chutney, Kosambari, Pachdi and bowl of homemade Yogurt

Title: Love at first bite!!!
Time: Sometime in early 2000
Location: Dharwad

A young girl, who was away from her home, family and all her childhood friends for the first time, was lying on her bed feeling miserable and homesick. It was more than 2 weeks since she had home cooked meals and was forced to eat bullet proof Chapattis with yellow water which was called as Dal (lentil curry) which made her crave more for Mom’s cooking. Just when she was on a verge of packing her bag and leaving her hostel for good, she heard a loud bang on door… Dud, dud…

Quickly wiping her tears away she opened the door and saw a girl who had ragged her just few days back. Yes, it was her senior, every fresher's nightmare, the one who made her measure the room with match stick, the same aweful senior who made her write a love letter to hostel watchman.

‘Oh God!!! What now??? Is she going to ask me to propose to watchman now???’
To her surprise, her senior smiled at her instead of staring with that big frown and the girl was confused if it was a good thing or bad. Senior asked her to get ready in few minutes and come with two other roommates to Senior’s room. All three fresher students were sure of the fact that it’s gonna be one of those ragging sessions and were emotinally prepared for it. But to their utter surprise six other seniors took them to one small restaurants tucked near National highway. The same seniors who had ragged them were paying for their dinner. Yes, for the first time Freshers realized that seniors can be Humans too… That was the first time when the girl felt she belonged to hostel, college and that was the first time when she felt she belonged to Dharwad, a home away from home for 4 years of her life…

You don’t get any price for guessing who that girl was ;) That was the first day I experienced the true taste of Dharwad cuisine and it was a love at first bite for me. The memory of that day is fresh and vivid till date. The restaurant was an open space and had around ten different small huts. Big cart wheels and trees separated one hut from another and gave it a sense of privacy. A large stone table was surrounded by bamboo stools and lanterns were lit to give it a rural home look. The waiters dressed in ethnic Dharwad attire wearing Dhoti and Peta, came with a fresh banana leaves and placed in front of us. First a pinch of salt on left hand side corner of leaf and then placed a red raw onion with green chilli and sliver of lime. Then followed fiery Chilli-Garlic Chutney with mild Peanut Chutney Powder. Then the leaf was adorned with roasted spicy Papad accompanied with Spiced Buttermilk. Just when our leaves started looking like artist’s color palette the attentive waiters placed Pachdi/Raita (a yogurt based raw vegetable salad), Kosambari (another lentil-vegetable salad), Moong sprouts Usli (simple stir fried sprouts), Soppina playa (a lentil dish paired with Greens like palak, dill or methi) and a small clay pot containing thick and sweet Yogurt. Then came the highlight of meal, fluffy, thin, feather light Jolada Rotti (Jowar roti) with a dollop of freshly churned homemade butter and finger-lickingly delicious Badane Yennegai, a curry made of stuffed baby eggplants. Greedily I dipped a rotti in yennegayi and put it into my mouth and taste of brinjal with coconut with different spices made me forget about everything. It was love at first bite, fiery, warm, sensuous, sinful, rustic and unforgettable… I lost the count of number of Rotties I ate but the memory still lingers, still fresh and aromatic :)

Here is my humble Dharwad Thali which I sincerely tried to recreate for this month’s RCI-Karnataka. Thanks to Ashakka and Lakshmi for giving me opportunity to indulge in my secret love affair with Dharwad cuisine after long time.

Jolada Rotti is very popular in North Karnataka which is a not just delicious to taste but also good source of nutrients. To make this roties, hands are used instead of rolling pin and are flattened to thin circles using palm. Making Jowar roti is not a child’s play. Experience, skill and patience is required to flatten the dough without breaking the roties and to get puffed roties. Its got the rustic look and unforgettable flavor…

Jolada Rotti

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Jolada Rotti (Jowar Flat Bread)
Prep Time: 15 mins
Cooking Time: 20 mins
Serves: 3-4

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Ingredients:
2 cups Bajri/Jowar Flour
½ tsp Red Chilli Powder
Warm Water to knead
Salt to taste

Jolada Rotti

Method:
Prepare dough by adding red chilli powder, salt to taste and by adding warm water gradually.
Let the dough rest for 15-20 minutes and again knead the dough well.
Divide dough into equal lemon sized balls.
Place the dough on flat surface dusted with generous amount of flour and using your palm spread the dough into flat, thin circle.
Carefully transfer this flat roti on hot iron griddle and roast this roti on medium heat. Gently press a wet cloth on the cooked surface of roti and turn it on other side.
Do the same with other side of the roti and cook until you see brown patches on the surface and the roti stats to puff well from centre.
Serve the roti with any side dish of your choice with a dollop of freshly churned home made butter on top.

Jolada Rotti

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Tips:
As Jowar is glutton-free flour, practice and patience is needed to make unbroken, thin rotties. When making this for the first time, don’t press the roti into large circles as it will easily break while transferring into tawa. So make small palm sized rotties which are easy to transfer without breaking them.
Another simple technique which can be used while making jowar rotti is to press the ball keeping it in between parchment or greased plastic sheet and press it using flat surfaced vessel or plate. This way you can not only make thin rotties but also it can be easily transferred onto tawa.
Click here to check another variation of Jolada rotti from Spice Corner Archives where I have used Beetroots to give it extra flavour.

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Badane Ennegayi is a popular dish in Karnataka and is a great accompaniment with Akki Rotti or Jolada Rotti. Desiccated coconut is ground with aromatic spices and stuffed in between baby brinjals and the tender eggplant when cooked defines new meaning to taste.

Badane Ennegayi

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Badane Ennegayi (Stuffed Brinjal/Eggplants)
Prep Time: 15-20 mins
Cooking Time: 15-20 mins
Serves: 3-4

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Ingredients:
7-8 small Eggplants
1 tsp Jeera/Cumin Seeds
Few strings of Curry Leaves
2-3 tbsp Oil
¼ tsp Hing/Asafoetida

Masala for Stuffing:
1 large Onion, chopped very finely
1-2 tbsp Coriander Leaves, chopped finely
Grind to Paste:
½ cup Desiccated Coconut
2-3 tbsp Roasted Peanuts
1 tsp Coriander Seeds
½ tsp Cumin/Jeera Seeds
1 large marble sized Tamarind, soaked in warm water and juice extracted
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tbsp Sambar Powder
1 tsp Kitchen King Masala (optional)
Salt to taste

Badane Ennegayi

Method:
Grind coconut, coriander seeds, jeera, tamarind juice, peanuts, turmeric powder, red chilli powder, sambar powder, kitchen king masala and salt to taste to smooth thick paste (chutney consistency) by adding little water at time.
Mix this ground paste with finely chopped onion and coriander leaves and keep aside.
Make plus marked slits on baby eggplants keeping their stems.
Take about 1-1½ tbsp of masala and stuff it in slit baby eggplants.
Heat oil in heavy bottomed pan and add jeera, curry leaves and hing.
When jeera starts to pop and sputter place stuffed eggplants and arrange them in a pan.
Add remaining masala to the pan and reduce the heat to low. Add about 2-3 tbsp of water if needed.
Cover and cook the eggplants on low flame stirring in between so that masala don’t stick to the pan. Cook it for 15-20 minutes till eggplants are evenly cooked.
Serve hot with Jolada Rotti or Akki Rotti garnished with chopped coriander leaves and enjoy.

Usli, usually made using different sprouts available is high source of protein and can also be served as an evening snack. Tender moong sprouts and cooked with crunchy onion and tangy tomato and flavoured by freshly ground spices.

Moong Sprouts Usli

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Moong Sprouts Usli (Moong Sprouts Stir-fry)
Prep Time: 10 mins
Cooking Time: 10-15 mins
Serves: 3-4

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Ingredients:
3 cups Moong Sprouts
1 small Onion, finely chopped
1 Tomato, finely chopped
2 Green Chillies, slit
½ tsp Ginger, finely chopped
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Jeera Powder
½ tsp Red Chilli Powder
2 tbsp Lemon Juice
1 tsp Urad Dal
1 tsp Mustard Seeds
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil
1-2 tbsp Coriander Leaves, finely chopped
Salt to taste

Moong Sprouts Usli

Method:
Heat oil in a heavy bottomed pan and to this add urad dal, mustard seeds, jeera, hing and curry leaves.
When mustard seeds starts to pop and sputter, add finely chopped onion, ginger and slit green chillies.
Sauté it till onion turns translucent and add chopped tomato.
Sauté it for around 1 minute and then add turmeric powder, coriander powder, jeera powder, red chilli powder and stir in.
Now add moong sprouts, ¼ cup water and salt to taste. Cover and cook for 10 minutes till the sprouts are cooked but retain their shape.
Remove from heat and mix lemon juice and chopped coriander laves and serve hot with rice or roties.

Kosambari is popular south Indian dish usally prepared as Neivedyam during festivals(with no onion). It’s a light and healthy salad.

Kosambari

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Kosambari
Prep Time: 10 mins (Excluding soaking time)
Cooking Time: -
Serves: 3-4

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Ingredients:
¼ cup Split Moong Dal
1 small Carrot, peeled and grated
½ Red Onion, finely chopped
1 Tomato, finely chopped
¼ Cucumber, finely chopped
1 tbsp Lemon Juice
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Method:
Soak split moong dal in water for about 1-2 hours and drain.
Mix all the ingredients and serve garnished with chopped coriander leaves.

Every south Indian meals end with a serving of Curd/Yogurt. Raita is made using yogurt, different vegetables, usually raw vegetables, and is seasoned with tempering of mustard and curry leaves.

Sprouted Moong Pachdi/Raita

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Sprouted Moong Pachdi/Raita
Prep Time: 5 mins
Cooking Time: -
Serves: 3-4

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Ingredients:
½ cup Moong Sprouts
½ Red Onion, finely chopped
1 small Tomato, finely chopped
2 cups Yogurt
1 tbsp Coriander Leaves, finely chopped
Salt to taste

Method:
Beat the yogurt removing all lumps and add all the ingredients and mix well.
Chill before serving with Roti and rice.

Chilli-garlic chutney is a speciality of Dharwad meals which uses the chiili called Byadgi Chilli. It gives a fiery red colour to any dish when used. Check here for more details on Byadgi chillies.

Chilli-Garlic Chutney

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Chilli-Garlic Chutney
Prep Time: 10-15 mins
Cooking Time: -
Serves: 3-4

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Ingredients:
4-5 Dry Red Chillies, preferably Byadgi
2-3 large Garlic flakes
1 tsp Rock Salt
1 tsp Oil

Method:
Soak dry red chillies in warm water for 10 minutes and drain.
Using mortar and pestle crush all the ingredients into smooth paste and serve with Jolada Rotti and curd rice.

Jolada Rotti Oota

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Update:

A good blog buddy of mine Meena of Memories from Mom's Kitchen is running the Portland Marathon this year to raise funds for AID (Association of India’s Development) which is a non-profit organisation in India.


As Meena says,

"AID has been working to eliminate grass root problems in India for many years now. We have seen that the effort brings about remarkable changes in people’s life and gives them hope for a better future. To continue the good work, we need support from every one of you. It would mean a lot to me if you can please visit my Marathon Fundraising Page and show your support. Every small contribution from your side is going to bring about a major change to someone's life. I hope to get all the support I need to raise this money from my fellow bloggers, friends and family. The actual marathon date is on Oct. 7th. You can also find weekly updates about my run on the fundraising page. "

Please do visit her Marathon Fundraising Page and show your support for this noble cause. Spread the word around by posting about “Run for India… Every mile for a smile” in your blog… Run Meena, we are all with you…

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