Spicy Tangy

Tangra Food Festival at JW Marriott Bangalore! [EVENT]

noreply@blogger.com (Anonymous) — Fri, 07 Nov 2014 04:23:00 +0000

Frolic Foodie Experience at JW Marriott Bangalore. I was amazed by the taste of the Kolkata Chinese food. It is very simple to make yet has that extra zing which comes from old secret recipes and tradition.
Tangra is a region in Kolkata and largely owned by tanneries people of Hakka Chinese region. Food from Tangra is well defined variety of traditional Hakka Chinese with a touch of Indian ingredients and Bengali palate.

How can someone resist yummy food , if you love food and want to have this traditionally different cusine experience then don't wait! This is for you :)

Chinese food sold in Tangra restaurents are known all over the world as Hakka style Chinese food !

Chef Surjan Singh Jolly

The Spread

Threaded Paneer

Streets of Kolkata comes alive !

The experience was divine and aromatic. Chef Surjan Singh Jolly and his team has put together this amazing unforgattable food experience to explore !

This amazing experince called Tangra Food Festival is only available till 9th of this November and is prized at Rs 1599+ taxes. walk in to feel the charm of the festival or call for reservations now !

Address : 24/1, Vittal Mallya Rd, Ashok Nagar,, Bengaluru, Karnataka 560001

Phone : 080671 89999

Pic Courtesy : JW Marriot Bangalore - Chu Muk Suimai

Pic Courtesy JW Marriot Bangalore-Tangra Crispy paneer

Pic Courtesy : JW Marriot Bangalore-Assorted Vegetable Tangra Style

Plese share your experience with me ! Follow hashtags on Instagram #tangra #kolkatachinese

Royce Chocolate Launch in Bangalore [EVENT]

noreply@blogger.com (Anonymous) — Sun, 15 Jun 2014 10:41:00 +0000

I was invited to a pre-launch event of Royce Chocolate store in Bangalore. Royce is a Japanese luxury chocolate brand and they are opening their first store in Bangalore on 20th June, 2014 at JW Mariott. I got an early peek at the product lineup at this event. Though I am not a big chocolate lover, I was impressed at the quality and carefully prepared sweet treats - now I am actually waiting for the store to open so I can bring these home! Here are some pictures of the different chocolates I got to taste.

Nama: This carefully crafted bite-sized eggless chocolates are truly a complete dessert in itself. These soft pieces are so perfect that it comes with a spoon-like stick specially designed not to spoil the shape as you pick it up to eat!

Baton: This is long thin cookie coated with chocolate. In the picture above, one is hazelnut flavor and another is crunchy coconut. This is a great tea-time accompaniment.

Potato Chip Chocolate: This was my favorite of the whole lineup. If you like potato chips and chocolate - this is a perfect snack for you. I don't mind sitting in front of TV with a bag full of these.

Criollo: This is a dark chocolate made from rare cacao beans sourced from Venezuela.

Pure: This is a uniquely shaped chocolate rich and creamy. Literally melts in your mouth.

Indian Express covers SpicyTangy.com [NEWS]

noreply@blogger.com (Anonymous) — Mon, 28 Apr 2014 14:39:00 +0000

This blog was featured in the Lifestyle section of the Indian Express Bangalore edition. Super thrilled to share the article here. Read the full story.

Thai Raw Mango Salad [RECIPE]

noreply@blogger.com (Anonymous) — Mon, 28 Apr 2014 14:32:00 +0000

A simple and fresh salad recipe to welcome summer. This is a vegetarian version of the popular Thai mango salad.

Ingredients:

1 unripe mango, shredded or thinly sliced
1/2 onion finely sliced
handful of roasted peanuts
1 tsp roasted sesame seeds
1/s tsp sesame oil
handful of fresh coriander, chopped
1 tbsp tamarind juice, or more to taste
1 tbsp sugar, or more to taste
1 tsp chili flakes, or more to taste
salt to taste

Method:

Toss all ingredients in a large bowl.
Let it rest for 10 minutes for all the flavors to kick in. Serve fresh!

Cooking class with Chef Bruno Ferrari [EVENT]

noreply@blogger.com (Anonymous) — Fri, 27 Dec 2013 04:41:00 +0000

I spent a wonderful Wednesday at Alba restaurant in the newly opened hotel J.W marriott

Lets get into more detail! I loved loved the ambiance of the Italian restaurant ALBA where the cooking class was held with Chef Bruno Ferrari , It was my very first Italian cooking class and I must admit that I would definitely go for more! Great hospitality and great food , what more you ask for?

Chef taught us some lovely and super delicious italian dishes. Sharing some pictures here !

Pic courtesy : https://www.facebook.com/jwalba

The cooking class also got a mention in Deccan Chronicle newspaper on 26th December, 2013. That was a great surprise!

Rice Flour Khichu [Microwave Recipe]

noreply@blogger.com (Anonymous) — Sun, 15 Dec 2013 17:29:00 +0000

A very staple gujarati dish - liked by one and all. Khichu or પાપડી નો લોટ is a simple yet flavorful dish. It's prepared differently in every household but I am sharing with you the simplest and quickest way to make it using a microwave oven.

Ingredients:

2 cup rice flour
4 cups of water
1/4 tsp cooking soda
1/2 tsp cumin seeds
2 chopped green chili
salt to taste

Method:

Add rice flour, water, cumin seeds, salt, cooking soda and green chili in a microwave safe bowl. Mix together well so that no lumps are formed.
Cover it with a lid and microwave it for 2 minutes at high power.
Take it out, mix thoroughly and microwave it again for 2 minutes with the lid covered.
It's almost ready now. Mix again and microwave it for 1 minute with the lid covered.
Top it with oil (groundnut oil is preferred) and serve it hot!

Mango Thokku (Raw Mango Pickle) [ RECIPE]

noreply@blogger.com (Anonymous) — Thu, 21 Nov 2013 01:42:00 +0000

Are you a pickle lover ?. You have a mango at home , dont know what to do with it or you want to make something different and fresh , than try this recipe and i am sure you are going to love this.

South Indian pickle/chutney my way !

Ingredients:

Raw mango - grated ...... 1 cup ( I used it with skin, you can remove the skin if you like)
Chili powder ...... 4 Tbsp
Turmeric powder ..... 1/2 tsp
Salt to taste
Mustard seeds .... 1 Tsp
Asafoetida .... 1/2 tsp
Fenugreek seeds ..... 1/2 Tsp ( you can dry roast it and use it as a powder , I like to use it whole)
Sesame oil / Gingerly Oil ...... 1/4 cup

Method:

Wash the mangoes and let it dry, Grate the mangoes or you can even grind it in a blender on pulse setting.
Heat oil in a pan and add mustard seeds and asafoetida (hing), when the mustard seeds starts to splutter, add the fenugreek seeds and immediately add the grated mango. Add turmeric powder, chili powder and salt. Mix it well.
Cook on low heat till the the mixture leaves oil on the sides. Turn off the heat.
When the mixture is cooled down, your pickle is ready to eat. You can also store it in a airtight container in a fridge.

Thick Tomato Soup [RECIPE]

noreply@blogger.com (Anonymous) — Sun, 21 Jul 2013 09:12:00 +0000

Perfect for a cold winter night. Make this thick, delicious soup without adding any cream or cornflour!

Ingredients

400 gm tomato puree
2 large tomatoes, chopped finely
1/2 cup chopped spring onions
1 tsp oregano
3-4 garlic cloves, chopped finely
1 cup macaroni, cooked
1 tsp sugar
1 tsp ground pepper
1 tbsp oil
salt to taste
500 ml vegetable stock

Method:

In a deep pan, add the oil and chopped garlic. Cook on low heat for 2 minutes.
Add the spring onions and cook till they are soft.
Add the tomato puree along with chopped tomatoes. Mix well.
Add sugar, salt, pepper and oregano. Cover the pan with the lid and cook on low heat for 10 minutes.
Now add the vegetable stock and cook with the lid covered for 20 minutes on low heat.
Now add the boiled macaroni and mix well. Turn off the heat
Ladle the thick soup in a bowl. Garnish with a dollop of butter, chili flakes and oregano. Serve hot!

Thick Sev Raita [RECIPE]

noreply@blogger.com (Anonymous) — Thu, 18 Jul 2013 08:43:00 +0000

Thick sev called lakkadiya or ganthiya in Gujarati. It is a very popular snack and you are sure to find large containers full of ganthiya in every Gujarati household. I remember my mummy making it fresh and serving us when we come back from school. The best part about this sev is that it can be used so many ways in cooking, One can even make a subzi (curry) with it.

Today I thought of making a Raita with it and gave a bit of twist by adding tempering. I remember my grandma used to make Vagharelu Dahi (curd with tempering). Using her recipe here with little bit of twist ..Enjoy !!

Cooking time : 5 Minutes

Serves : 2

Ingredients:

1 cup thick curd
1/2 cup Thick Sev ( I have used Haldiram brand)
1 tsp chat masala powder
salt to taste
1/2 tsp oil
1/2 tsp cumin seeds or mustard seeds
a few curry leaves

Method:

In a large mixing bowl, mix together curd, salt and chat masala powder. Remember that the Sev already has spices, so do not add too much salt or masala.
Once its mixed well, add tempering of cumin seeds or mustard seeds and curry leaves. ( You can use either mustard seeds or cumin seeds, I have used cumin seeds here.)
Just before serving, add thick sev to the raita, so while eating you will enjoy the crunch of the sev.
Serve chilled.

Bitter Gourd Rasam [RECIPE]

noreply@blogger.com (Anonymous) — Wed, 17 Jul 2013 11:07:00 +0000

Very Tangy and unlike the name - not bitter at all! Do try it and am sure you are going to like this. This is a great way to serve bitter gourd to children.

Ingredients:

1 Medium sized Bitter Gourd
2 tbsp Tamarind Paste (I have used Mother's brand)
1.5 tbsp jaggery
1 tsp Red chili powder
1 tsp Rasam powder
A pinch Turmaric powder
Salt to taste
1 tsp oil

For Tempering:

1/2 tsp Mustard Seeds
1/2 tsp Asafoetida (Hing)
Few Curry Leaves
2 dried red chilis

Method:

Heat oil in a pan, add mustard seeds and asafoetida.
When seeds crackle, add dried red chili and curry leaves .
In a small bowl mix together tamarind paste , jaggery , red chili powder , rasam powder, turmeric powder and little water. Mix well.
Add this mixture to the pan.
Add finely chopped bitter gourd pieces, coriander leaves , salt and cook with lid covered till they are soft.
Add 1 cup of water and cook with lid covered for 5-6 minutes.
Serve hot with rice, papad and pickle.

Tip:

After chopping the bitter gourd , sprinkle some salt and keep them aside. Salt will take the bitterness away. you can squeeze the salt water and use the bitter gourd.
You can add some coconut milk at the end and cook for 2 to 3 minutes.

Beetroot Garlic Patty [RECIPE]

noreply@blogger.com (Anonymous) — Thu, 04 Jul 2013 06:50:00 +0000

Love beetroot? Hate beetroot? But I am sure you'll love this recipe regardless :)

Ingredients:

1 large potato, boiled and grated
1 medium sized beetroot, boiled and grated
4-5 garlic cloves, crushed
2-3 tbsp rice flour
1/2 tsp cumin seeds
1/2 tsp asafoetida
2 green chilies, finely chopped
1 tsp oil
2 tsp garam masala
1 tsp dried mango powder
salt to taste
Grated cheese for garnishing

Method:

In a bowl, mix together potato, beetroot, crushed garlic, green chilies, garam masala, dried mango powder, salt. Mix thoroughly.
Now pour the tempering of cumin seeds and asafoetida over it. Mix well.
At this stage, start adding rice flour till the mixture binds enough to form patties. Check seasoning and adjust if required.
Keep it covered for 5-10 minutes.
Make small patties and shallow fry them.
Garnish with shredded cheese and serve hot! Goes well with Green Chutney.

Cucumber Curry [RECIPE]

noreply@blogger.com (Anonymous) — Thu, 04 Jul 2013 06:20:00 +0000

Simple Recipe and Amazing Flavors ... Never thought of making something with cucumber ... I had cucumber sambar at one of my friend's place and that inspired me to try make this curry. Quick and simple - hope you all enjoy it !

If you want to make this at the last moment before having lunch or dinner - its a great idea. The cooking time is less than 10 minutes!

Ingredients:

1 big Chopped cucumber ( I have used the cucumber with seeds , you can remove seeds if you want. )
1/2 tsp cumin seeds
1 tsp oil
1/2 tsp red chili powder
1/2 tsp sugar
1/2 tsp garam masala powder
salt to taste
2 dried red chilies
pinch of dried mango powder

Method:

Heat oil in a pan
Add cumin seeds, asafoetida and dried red chilies.
Once the cumin seeds are a little brown , add chopped cucumber.
Add red chili powder, garam masala powder, salt, sugar and dried mango powder.
Cook it with lid covered for 8 to 10 mins
Ready to serve.

Tip:

Make sure you don't add any water to cook this because cucumber leaves enough water to cook by itself.

Roasted Geen Peppers Dip [RECIPE]

noreply@blogger.com (Anonymous) — Tue, 21 May 2013 03:30:00 +0000

Ingredients:

1 small green bell-pepper (capsicum)
1/2 cup hung curd
2-3 pistachios, ground finely
1/2 tsp red chilli powder
salt to taste

Method:

Roast the bell pepper. You can roast it over the stove top, on a pan or in the oven.
Once the pepper cools down, chop it finely.
Mix all the ingredients together and refrigerate for at least 30 minutes.
Use it as a spread or a dip.

Tomato Rasam Upma [RECIPE]

noreply@blogger.com (Anonymous) — Sun, 19 May 2013 13:36:00 +0000

In every home, Upma is made differently. After staying in south India for a long time, I have learnt the Upma recipe which is very simple but delicious and is very different from the way Upma is made in other parts of India. This recipe uses tomato rasam as a base instead of plain water - which gives a unique flavor. Try it out!

Ingredients

1 medium sized tomato, chopped finely
1 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
2 dry red chillies
1 tsp red chilli powder
1 tsp roasted chana dal (split bengal grams)
1 tsp roasted urad dal (split skinned black grams)
1/2 cup rava (semolina)
salt to taste
1 tbsp oil
1 tbsp rasam powder
1/2 tsp lemon juice

Method:

Dry roast the rava in a pan for 2 minutes. Set aside.
Heat oil in a pan. Add mustard seeds, dry red chilies and asafoetida.
When seeds crackle, add the roasted chana dal and urad dal.
When they turn brown, add the chopped tomatoes, salt, turmeric powder, chill powder and rasam powder.
Saute the mixture till oil separates.
Add 1.5 cups of water.
When water starts boiling, turn the heat down to simmer. Check your seasoning and adjust if required.
Now start adding the roasted rava slowly while mixing it.
Keep stirring it continuously. In 2-3 minutes, the mixture will start leaving sides.
Upma is ready to serve.

Tip:

If you have leftover rasam, you can add 1/2 cup of rasam instead of rasam powder at step 4. Adjust water in step 6 if required.

Instant Ragi Idli ( Finger-Millet Steamed Cake) [RECIPE]

noreply@blogger.com (Anonymous) — Sun, 19 May 2013 12:59:00 +0000

I have been thinking of making Ragi Idlis for a while now. We get ready-to-make Ragi Idli mixture in the market. I see it in the supermarket every time I visit, so instead of buying the ready-to-make packet, I thought of making it at home with ragi flour. It turned out quite soft, fluffy and healthy. So here's the recipe for you all. Let me know what you think and if you made it please share the pictures with me!

Ingredients:

1/2 cup ragi flour (finger-millet flour)
1/2 cup rice flour
1 small onion chopped into small pieces
1/2 tsp fruit salt (Eno)
salt to taste

For the tempering:

1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp chana dal (split bengal grams)

Method :

Mix together ragi flour, rice flour and salt.
Add a little water to make like a batter that can be poured into idli moulds.
Add chopped onions and mix well.
Heat oil in a small pan. Add cumin seeds and chana dal. When the chana dal is a little red , pour this tempering over the batter.
Now add the fruit salt. Mix well and pour into the idli moulds.
Steam for 20 minutes.
Ready to serve. Goes well with Sambar and Chutney

Mashed Potato Sandwich ( Masala Aloo Sandwich)

noreply@blogger.com (Anonymous) — Sat, 30 Mar 2013 14:27:00 +0000

Ingredients :
2 medium sized boiled and mashed potatoes.
1 tbsp ginger & green chili paste
2 tsp Garam masala powder
2 tsp Dry mango powder
1/2 tsp turmaric powder (optional)
1 tbsp chopped coriander leaves
1 tsp sugar
salt to taste

Method :

In a large bowl , mixtogether mashed potatoes and all the spices.
When mixed , you can spread the spice mix on the bread and toast them both the sides to make sandwich or use sandwich maker.
Serve with Chutney or chili Tomato sauce.

Chefs for Charity - Bangalore 2013 [EVENT]

noreply@blogger.com (Anonymous) — Thu, 28 Mar 2013 06:35:00 +0000

This was one of a kind and special event organized by the Food Lovers Club in Bangalore. 30 of the best known restaurants of Bangalore come together for a cookout and all the proceeds for to a charity. I was lucky enough to get passes in time and spend the Saturday afternoon tasting the rich variety of food and drink. Sharing some pictures here for you.

Pan Roasted Rosemary Potatoes [RECIPE]

noreply@blogger.com (Anonymous) — Thu, 28 Mar 2013 06:28:00 +0000

I love potatoes in any form. I had some of the boiled potatoes in the fridge which gave me an idea to make roasted potatoes with the classic combination of rosemary.

This recipe is quick and very tasty. It is an any time snack. The smell of rosemary while cooking is superb and makes the dish worthwhile to cook as well to eat. Do try it out and let me know what you think.

Enjoy the recipe.

Ingredients :

1 tbsp ............... dried rosemary
2 ...................... boiled potatoes
1/2 tsp ............. tsp chili flakes
1 cube ............... processed cheese, shredded
A few ................ coriander leaves, chopped
A few drops ...... balsamic vinegar
1 tsp .................. olive oil
salt to taste

Method:

Cut potatoes into thin slices. To cut the potatoes easily, cool them in a fridge for a few hours and you'll get nice round slices without any mess.
Sprinkle rosemary, chili flakes, salt and coriander leaves.
Spray the olive oil on a griddle and roast the potatoes on both sides till look done.
Top them with cheese and balsamic vinegar.
Ready to serve.

Mixed Sprout Curry With Goda Masala

noreply@blogger.com (Anonymous) — Tue, 29 Jan 2013 09:23:00 +0000

Hi all ,

I have been wanting to write something with made with kala /Goda masala and finally the recipe is here . One of my dear friend brought me Goda masala from Pune . I thought of making Maharashtrian curry or missal. Goda masala or Maharastrian kala masala has a lovely aroma and blend of all amazing spices.

So today i thought of making mix sprout curry with it and to my surprise it turned out amazing. Well i am going to share this recipe here with you all. check it out and do let me know what you think and how you all use Goda or Kala masala .

Enjoy this spicy & tangy curry !

Ingredients:

1 cup ...... Boiled Mixed Sprouts
1 Tsp ..... Red chili Garlic Paste
1 Tsp ...... Green chili and Ginger Paste
1 Tbsp ....... Sesame seeds
1 Tsp ............ Maharashtrian kala or Goda masala
1 Tsp ............. Turmeric Powder
1 Tsp ........... Cumin seeds
1/2 Tsp ................. Asafoetida (Hing)
1 Tbsp .... sugar
1 Tsp ....... Lemon juice
1 Big Onion chopped
Few curry leaves
2 whole red chilies
1 Tbsp ............ Oil
Salt to taste

Method :

Heat oil in a Pan , Add Cumin seeds . Asafoetida , Dried red chilies and Curry leaves
Mix all the dry masalas( Goda masala/ Turmeric powder/ sesame seeds) in a half cup water , make sure no lumps are formed. Now add them to the pan with Chili Garlic paste
Mix the spices well till oil comes out
Now Add the Boiled sprouts ,Add salt , sugar , chili & ginger paste and lemon juice
Add 1 cup water
Mix well and cook with lid covered for 5 mins.
Sprinkle chopped onions , Coriander leaves and Haldiram's Dried mixture ( see attached pic )
Ready to eat !! (make sure you add onions, and dried mixture just before serving)
And it can be eaten with paratha or rice without adding the mixture.
Enjoy !

Holiday Special - Chocolate and Cranberry Muffins [RECIPE]

noreply@blogger.com (Anonymous) — Mon, 24 Dec 2012 09:44:00 +0000

Here is a simple muffin recipe to brighten your holidays. If you are craving something sweet, you can make this homemade special muffins in no time.

Ingredients:

1 cup ........... plain flour (maida)
1/2 cup ........ chocolate chips (grate a chocolate bar if you don't have these)
1/2 cup ........ dried cranberries, chopped (replace with prunes, blueberries or fruit of your choice)
4 tbsp ........... melted cooking butter (unsalted)
1/2 tsp .......... baking powder
a pinch ......... soda bicarb
few drops .... vanilla essence
8 tbsp ........... condensed milk
sprinkles as required

Method:

In a bowl, add the condensed milk, chopped fruit, chocolate chips, butter and vanilla essence. Mix well.
Take a sieve and pass the flour on to the mixture. Add the soda bicarb and baking powder.
Mix gently till a nice thick batter is formed.
Add about 1/4 cup of water to make the batter pourable.
Take a Muffin mould and grease it with some melted butter. Dust some flour over the mould to make sure the muffins come out easily.
Scoop about 1 tbsp of mixture onto the moulds. Top it with some sprinkles to give it a nice festive color.
Bake for about 20 minutes in a pre-heated oven at 200 C.
Insert a toothpick and if it comes out clean, your muffins are ready!

Stir-fry Tofu and Vegetables in Chili-Garlic Sauce [RECIPE]

noreply@blogger.com (Anonymous) — Sun, 04 Nov 2012 16:59:00 +0000

Ingredients:

For the stir-fry

150 gms ... tofu, cut into big chunks
1/2 ........... red bell pepper (capsicum), julienned
1 .............. small carrot, julienned
1/2 cup .... green onions (scallions), chopped finely
1 .............. green chili, chopped finely
2 tbsp ...... oil
2 tsp......... red chili powder
salt to taste

For the sauce

1 ............. medium sized onion, chopped
1 tbsp ..... ginger, grated
1/3 cup ... tomato ketchup
2 tbsp ..... soy sauce
2 tbsp ..... red chili sauce (optional)
2 tbsp ..... green chili sauce (optional)
2 tsp ....... corn flour, dissolved in 1/4 cup water
7-8 ......... garlic pods
1 tsp ....... white pepper powder
1 tbsp ..... oil

Method:
For the stir-fry

Take a deep wok. Add oil and put it on a high heat. When the oil is hot, add the tofu and vegetables except the green onions.
Add the salt and red chili powder. Keep stirring till the tofu turns golden brown and the vegetables are tender. Make sure you keep the heat on high all the time.
Add the green onions, and fry it for another minute.
Set aside.

For the sauce

In a small pan, heat 2 tsp oil and add the garlic pods. Fry them till they turn brown and soft. Set aside.
In a pan, heat oil. Add the onion and ginger. Fry till onions turn brown.
Add tomato ketchup, soy sauce, red chili sauce and green chili sauce. Add white pepper powder and the fried garlic pods.
Keep stirring for 5 minutes.
Add 1 cup water and the corn flour. Mix well and bring the sauce to a boil.
Turn the heat down and let it simmer till you get a nice rich consistency.
Sauce is ready.

Add the stir-fry to the sauce. Mix well.

Serve hot with rice.

Guacamole [RECIPE]

noreply@blogger.com (Anonymous) — Tue, 02 Oct 2012 13:47:00 +0000

The all-time favorite dip for nachos or any type of chips. Here's the simple recipe that I follow to make fresh guacamole.

Ingredients:
1 .................. ripe avocado
1 .................. tomato , de-seeded and diced finely
2 tbsp ............ chopped coriander
1 .................... lemon, squeezed
salt and pepper to taste
1 .................... chopped green chili/jalapenos

Method:

Make sure your avocado is ripe and soft. Take the seed out and scoop the avocado flesh into a bowl.
Add the tomatoes, coriander and green chilli. Add the lemon juice. Mix well.
Take a fork and mash the mixture gently till it turns into a thick dip.
Add salt and pepper according to your taste. Mix well.
Ready to serve.

Savoury Carrot Semilina Cake (Rawa Handvo) [RECIPE]

noreply@blogger.com (Anonymous) — Tue, 03 Jul 2012 08:53:00 +0000

Very simple and fast savoury cake recipe. ! Enjoy :)

Ingredients:

For the base:

1 cup ....................... semolina (rawa)

2 tbsp ...................... gram flour (besan)

1/2 cup .................... curd (sour curd is preferable)

1 cup ....................... water

1 tbsp ..................... ginger garlic Paste

1/2 tsp ..................... sugar

1 tbsp ....................... oil

1 cup ....................... grated Carrot

1/2 tsp ..................... chili flakes / green chili Paste

1/2 tsp...................... turmeric Powder

1/2 tsp ..................... red chili powder

1 tsp ..................... fruit salt (eno)

salt to taste

For tempering:

1/2 tsp .......... mustard Seeds

1 tsp .............. sesame seeds

1 tbsp ............ oil

pinch of asafoetida

Method:

In a big bowl mix together semolina and gram flour along with all the other ingredients for the base except fruit salt. Mix Well and keep aside.
Heat oil on a flat non-stick pan. Add mustard seeds, asafoetida and sesame seeds.
While the tempering is heating up, add the fruit salt to the cake mixture and mix well.
When the seeds start to splutter in the pan, add the cake mixture.
Do not disturb the mix once it is on the pan. Let it cook on medium-low heat on one side till its golden brown. Turn it over and let it cook through the other side. [You can use an extra plate or tava to help flip it over]
Keep checking in-between to see it's not getting burnt. You can prick a fork in the mixture and if the mixure doesn't stick, it's cooked.
Remove from heat and cut into pieces.
Ready to serve.

Broccoli Pie [RECIPE]

noreply@blogger.com (Anonymous) — Sun, 24 Jun 2012 08:58:00 +0000

A simple and delicious pie with broccoli and lots of veggies.

Ingredients:

For the short crust pastry

300 gm ...... plain flour (maida)
150 gm ...... salted butter, cut into small cubes and chilled
3-4 tbsp .... cold water

For the filling

1 large .............. onion, chopped
1 medium .......... tomato, chopped
1 small .............. capsicum (green bell pepper), chopped
2 cup ................ small broccoli florets
2 tbsp ............... oil
1 tbsp ............... salted butter
1 tbsp ............... red chili powder
salt .................... to taste
lemon juice ........ according to taste
1/2 tsp ............... sugar
1 tbsp ................ dried oregano
1 tsp ................. tomato ketchup
4-5 ................... fresh basil leaves (optional)
1 cube ............... processed cheddar cheese

Method:

For the filling

Steam the broccoli till it softens. You can use a vegetable steamer or microwave it for 4 minutes. Set aside.
Heat oil in a pan. Add butter at the same time. When hot, add dried oregano and chopped onions.
Saute till onion turns brown. Add capsicum, tomatoes, salt, ketchup, red chili powder and sugar.
Mix well till tomatoes soften. Add the broccoli and lemon juice. At this point, check your seasoning and adjust if required.
Set aside to cool.

For the Pastry

Take the flour in a bowl. Add butter. Mix the butter with your fingertips till the butter melts and you get crumbly flour. Add water and mix till you get firm dough. Do not knead too much. Cover and keep in the refrigerator for 10-15 minutes.
Remove the dough from the fridge. Divide it into two pieces. Sprinkle some dry flour on the dough. On a rolling board, roll each piece between 2 sheets of polythene. Roll till it is evenly thin and about 8-9" in diameter. Your pastry sheets are ready.

Assemble and Bake

Take a 8" tart tin and grease it with oil. Place one of the pastry sheet on the tin and set it firmly against the edges. Do not prick it.
Add the filling on top and spread it evenly. Shred the cheese over it. Add some fresh basil leaves on top.

Place the second pastry sheet over it. Cut the extra dough and seal it by pressing with a fork along the edge. Make a cross at the center to let the hot air escape.
Brush some melted butter on the top to get a nice crust.

Bake for about 60 minutes in a pre-heated over at 200 C (400F). Remove from the oven and rest it on the wire rack for 5 minutes. Remove from the tin and cut into pieces.
Ready to serve!

Raw Mango Cooler [Aam Panna] [RECIPE]

noreply@blogger.com (Anonymous) — Thu, 21 Jun 2012 17:41:00 +0000

The traditional summer cooler to beat the heat - but with a smokey twist!

Ingredients:
1 .............. raw mango
1 small piece ............... ginger (or 1/2 tsp grated ginger )
1/ 4 cup ................... sugar
2-3 drops .......... lemon juice
1 tbsp ............... cumin roasted and freshly ground into powder
3 cups ............... water
salt to taste
1 small ............... green chili (optional)
1/2 tsp ............... black pepper powder (optional)

Method:

Boil 3 cups of water with a few cumin seeds. Set aside to cool it.
To add a smokey flavor, we will first roast the mango.
Wash and dry the raw mango. Prick on the outside with a knife at a few places. Roast it for 2-3 minutes on an open flame turning it often.
Boil the mango till it's soft and mashable.
Peel the skin from the mango and take out the pulp.
In a grinder, add mango pulp, salt, pepper powder, green chili, ginger and sugar. Grind it to make a thick paste. (use water if required)
In a bowl, add the mango paste. Add lemon juice and cumin powder. Now slowly start adding the cumin flavored water till the taste and consistency is right. (you may not need the full 3 cups of water)
Add crushed ice. Ready to serve.

Tips:

Adjust the amount of sugar and salt as per your liking.

You may use plain water instead of the cumin flavored water.