Potpourri

Nutty prune Cake...after a long break

2010-08-11T13:45:00.007+05:30

Well, I can blame this unexpected break from blogging on my internet connection,the computer which crashed suddenly,shifting accomodation,settling down with two kids blah ...blah ...blah.The only good thing that happened with me during these two months was that we shifted into a bigger house and all the extra stuff that was lying for years in those boxes are out and breathing some fresh air and yes how can I forget to mention that now I enjoy my tea and the goan monsoon relaxing in my verandah,the rains lashing trying to spoil the peaceful feeling,the balmy breeze tingling your face and watching the sudden sprout of greenery all around....so therapeutic for the mind ,body and the soul. A respite from the hot weather,the bonding of the family over some hot pakodas ,chai and a game of scrabble ,a ride on the sleek ,flashy Ninja (Biplab is a passionate biker and this is the new addition to our family)in the rains with my better half ...thats what rains are for me.So now everybody knows what I was upto these last few days.....so I shouldn't be cribbing about the net connection and the computer!!!!

This nutty prune cake was baked during one of those balmy rainy evenings and got wiped out within minutes.The cinnamon and the peanut butter combo imparted a nice unique flavour to the cake.The wholemeal flour with the nuts and prunes make it a healthy cake for the children,a must try and a sure hit!

You Need

125 g (4 oz) butter

1/4 C crunchy peanut butter

1/2 C sugar

2 eggs

1 C wholemeal flour

1 tsp baking pwdr

1 tsp cinnamon

a pinch salt

1/2 cup buttermilk

1 cup chopped prunes

Method

1. Beat together butter,peanut butter and sugar until creamy.
2. Add eggs one at a time and beat well.
3. Stir in dry ingredients alternately with buttermilk and beat until smooth.
4. Lastly add prunes and beat well.
5. Place in a greased and lined loaf tin or a slab tin and bake in a moderate oven(170 or 180 deg C) 40-50 mins until cooked.If desired, sprinkle with 1/2 C finely chopped walnuts before baking.Leave in tin few mins before turning out.

Our new Ninja

Guchhi Dum Biryani(healthy version)

2010-05-18T02:10:00.004+05:30

The other day it was already more than 12 in the afternoon when I entered the house after my normal weekly market trips.I had an hour in hand to make a filling ,sumptuous lunch for the foodies in my life.The first question thrown to me when they enter the house is "aaj khane mein kya bana hai?"...so much for taking me for granted!Sometimes I also sweetly reply(if I am in a grrrr kind of a mood)Lauki and Karela...Love the look on their faces :)

I rummaged the fridge to scoop out something of the previous day but then I was in for utter dissapointment.The packet of mushrooms peeped out from my shopping bags and before I could put it on the kitchen counter the Sanjeev kapoor's Khana khazana"Accompaniments "drew my attention which was lying on the microwave.And lo and behold! the combo did wonders....I rustled up a delicious Mushroom Biryani within an hour with a Aloo ka raita.The saffron and kewra with the whole garam masalas and the aroma of the Basmati wafted through the whole house when my hubby dear entered for lunch.Seeing the pleased look on his face I knew what was coming and before he could open his mouth I silenced him By saying "Aaj khane mein Karela bana hai"!!!

This is a healthy version of Mushroom Biryani and is made with only 2tsps of oil.I gave the name Guchhi to it as it sounded very Nawabi and a little different.Mushrooms are called Guchhi or Khumbi in Hindi.The Biryani turned out to be amazingly tasty and was relished by all of us.

You Need

Fresh button Mushrooms-15 to 20 medium sized,cut into quarters

Basmati rice -1 1/2 cups,washed and soaked for 1/2 an hour

Onions-2 medium sized,sliced long and fine

Ginger-1" pc

Garlic-5 cloves

Fresh corinder leaves-1/4 medium bunch,chopped

Fresh mint leaves -1/4 medium bunch,chopped

Tomatoes - 2medium sized,pureed

Skimmed milk yoghurt -1/2 cup,whisked

Saffron-5-6 strands,soaked in 1/4 cup warm skimmed milk

Bay leaf -1

Cloves-4

Green cardamoms-2

Black cardamoms-2

Cinnamon- 1"stick

Mace - 1blade

Oil-2tsp

Red chilli pwdr-2tsp

Coriander pwdr-1 tbsp

Crushed Peppercorns-1/2 tbsp

Cumin pwdr-1/2 tsp

Turmeric pwdr-1/2 tsp

Garam masala pwdr-1/2 tsp

Kewra water(optional)-4-5 drops

Salt to taste

Method

Peel, wash and grind ginger and garlic into a fine paste.
Boil 4 cups of water in avessel,add bay leaves,cloves the cardamoms, cinnamon, mace and 1 tsp of salt.When the water starts boiling,add rice.
Cook for 8-10 mins ,stirring frequently or till rice is 3/4th done.Drain in a colander.
Heat oil in anon stick pan,add onions,stir fry on high heat till onions turn translucent.Add ginger garlic paste and cook briefly.
Add chilli pwdr, coriander pwdr, crushed peppercorns, cumin pwdr and turmeric pwdr.Stir fry a little and add pureed tomatoes.
Continue cooking over high heat till masala is fairly thick.Add yogurt, garam masala pwdr and half the quantity of chopped coriander and mint leaves.Stir well and cook for 2 mins more.
Add mushrooms and salt to taste and stir fry on high heat for 2 mins and remove from heat.
Arrange the cooked rice and mushroom masala in alternate layers in a biryani handi or an oven proof dish, sprinkling the chopped coriander and mint leaves ,the kewra water and the milk with saffron.Ensure that the topmost layer is of rice .
Cover the assembled Biryani with a tight lid and seal the edges with a kneaded Atta (wheat flour) dough.
Keep the dish on a tawa or iron griddle and cook on low heat for 10 - 15 mins.Alternatively cook in a pre heated oven at 160 deg C for 10- 15 mins.
Break open the seal and serve Biryani immediately with a raita of your choice.

Enjoy!!

Iced Cajun Coffee

2010-05-13T01:10:00.000+05:30

With the summer in, the temperatures soaring and the mercury rising with every passing day the only respite are the summer chillers .Nothing says summer like a desi lassi, healthy fruit laden shakes and smoothies,cool old fashioned lemonade,colourful juices or ice cold ,creamy coffee shakes.Today my post is a creamy coffee shake adapted from Sanjeev Kapoor's store of recipes.The drink is a very easy to make and in a jiffy recipe.The ingredients of this recipe were a little different from the Cajun Coffee I had in Oslo which had rum, molasses and nutmeg powder in it.

You Need

4 tbsp Instant Coffee Powder

4 cups cold full cream milk

4 tsp Vanilla essence

4 small pinches cinnamon powder

Crushed Ice

Method

Blend instant coffee powder, full cream milk and vanilla essence in a blender.
Pour over crushed ice in tall Collins glasses.
Sprinkle cinnamon powder over the top and serve immediately.

Chocolate Sesame Cookies

2010-05-09T14:49:00.006+05:30

The heat,the humidity,the holidays are playing havoc with my senses now.Oh ! how I love the Russian summers now.In Moscow I used to crave for Indian food ,the weather ,the people and suddenly here I am missing the colourful and pleasant moscow summers.After nine months of bone breaking winters the russians love the bright and lovely summer and enjoy the beautiful sunny weather to the fullest.There is a buzz of activity everywhere, people everywhere....sunbathing, cycling, rollerskating, boating, just chilling out with some russian Kvass (a russian drink made from rye bread)and soaking in the summer sunshine.I used to feel energised and lively during the summers there,here in goa the humid and hot weather makes us feel dehydrated with a lethargic feeling all day long.

But then with the holidays starting Mishti plans a tea party every second day for her friends,thank god she atleast has the courtesy to ask me before inviting them,otherwise I would have gone bonkers by now.Thanks to Mishti my baking books are out from the closet now.Last week I baked some nice ,chewy chocolate cookies with sesame seeds sprinkled on it and it was a hit with the children.The recipe is adapted from Nita Mehta's Bakes and Cakes.

You Need

Plain Flour -60 gm

Cocoa -30 gm

Butter (softened)-75 gm

Powdered Sugar -60 gm

Vanilla extract -1tsp

Sesame seeds(white til)-2tsp

Method

Cream butter and sugar till light and fluffy.
Add Vanilla extract and beat again.
Sift flour and cocoa together.
Add flour to butter and mix gently to form a soft dough.
Form into balls,flatten them and sprinkle with sesame seeds.
Bake in a preheated oven at 180 deg C for 13- 15 mins( my oven took 20 mins)on a baking sheet lined with parchment paper.

P.S- If the dough feels too soft to form balls,keep it in the fridge but do not add any extra flour.

I am sending these cookies as my entry for Bangalore Bakers' this week's Bake-Off event.

These are some pics of our Moscow stay clicked by us during the summers.

The onset of autumn, end of summers,Monorail with the Ostankino Tv tower

A church near the Ostankino lake near our Apartment

Flowers in full bloom,kuzminki

Roadside landscaping with flowers,opposite kievski vakzal

Mississippi Mud Cake

2010-04-23T11:26:00.011+05:30

When Mishti heard the name of the cake she didn't find it appetizing and refused to touch it...she thought Mama dear used the messy mud to bake the cake...but when she saw all of us gobbling down the sinful chocolate glazed pieces she forgot all her inhibitions about it and gorged on the cake.

The name reminded me of the novel" Uncle Tom's Cabin"in which the river Mississippi featured and which was our syllabus english book in std 6 .I was so fond of the book that I had read and reread the book numerous times.The character had evoked so much of sadness and sympathy for him in me that I would cry thinking about the agonies,the pain and the suffering that he and the other slaves had gone through.The humiliation and the torture faced by them was too much for a young reader to handle,may be that's why the story is etched in my memory till date.

Do not judge a recipe solely on its title:).The cake was rich, dark and moist ,the taste was awesome which made us crave for more and more!I made the recipe a bit healthy by adding oil instead of butter and cream.The topping had less dark chocolate than what the recipe asked for as I had run out of cooking chocolate.So me thinks the cake would have been mercilessly tasty if I would not have omitted the above ingredients.So go ahead with this recipe and let me know how it turned out to be.

You need :

185 g(6oz) butter ,softened(I used 4 oz vegetable oil)

1/2 cup cream

1/2 cup cold black coffee

4 eggs

1 cup Sugar

1/2 cup cocoa pwdr

1 3/4 cup flour

1 tsp baking pwdr

a pinch salt

1 tsp Vanilla extract

100 g block cooking chocolate,grated

Method:

Put all the ingredients except chocolate into the large bowl of an electric mixer and beat at medium speed for 1 minute,scraping down the sides of bowl while beating.
Pour into a greased lamington or slab tin(i used a round one) and bake in a moderate(180 deg C) oven for 40-45 mins or until done when tested.
Carefully remove from tin onto a wire cake cooler,sprinkle the grated chocolate over the hot cake.Leave for 1 min and then using a spatula or knife,spread the softened chocolate over.Leave until cold and sprinkle some chocolate sprinklers before cutting.

Enjoy!

Janhi Aloo Posto(Ridge gourd and potatoes cooked with Poppy seed paste)

2010-04-13T13:04:00.003+05:30

A Oriya recipe finally! The recipe was sitting in my drafts for a long time and I just kept postponing it.Janhi aloo posto is one of my favourites ,the recipe posted here is straight from my mom's kitchen.This curry is a regular side dish in lunch during the summers at my mom's place.Most of the poppy seed based curries are eaten with rice in Orissa as rice is the staple diet here.Till date I don't enjoy this with Rotis or Chapatis.

Janhi or better known as Ridge gourd in English or Turai in Hindi is cooked with diced potatoes in posto bata or poppy seed paste or khus khus in hindi.The poppy seeds impart a rich creamy texture to the curry.The ubiquitous Posto or poppy seeds is a very common ingredient in a Oriya kitchen.It is normally ground on a shila bata or a grinding stone which is a rare thing in modern kitchens now.The paste can be made in a mixer grinder also.

The Ridge gourd is a summer vegetable,with lot of minerals and with absolutely no fat content.It is mostly considered bland and not relished by many.

The mustard oil with its sharp taste and aroma gives a distinct flavour to the curry.In Orissa most of the curries are mustard oil based,even the pakoras or gram flour dumplings are also deep fried in mustard oil.

You Need

Ridge Gourd - 3 long peeled and diced into 1" pcs

Potatoes - 2 medium size diced into 1" pcs

Kalonji or nigella seeds ( kala jeera in oriya) - 1/2 tsp

Mustard oil - 2 tbsp

Turmeric -1/2 tsp

salt to taste

Water - 1cup

To be ground into a paste

Poppy seeds or posto -3 tbsp

Garlic -4-5 flakes

Green chilly- 2 long (if you like your curry spicy)

Method

Take 3 tbsp mustard oil in a wok and heat it till smoking point.
Add the kalonji,let it splutter, then add the diced potatoes ,keep it on medium flame while stirring.
When the potatoes are little cooked add the diced janhi or ridge gourd ,turmeric and salt.
Stir it ,cover and cook till the curry is nearly cooked.
Add the posto bata or poppy seed paste to the curry,the posto can be ground in a mixer grinder with garlic and chilly,the poppy seeds can be soaked in little milk for 15 mins before grinding.
Add the water,stir and let the veggies simmer with the paste till it is semi dry which takes nearly 5-7 mins.

Serve with Rice and Dal and enjoy!

Southern Italian Soup and a memorable birthday

2010-04-04T10:52:00.007+05:30

When I was a little girl March was the favourite time of the year for me as mine and my sister's birthday fall in this month.As time flew priorities shifted from myself to hubby and now the children and strangely the favourite months have also changed. I still remember those years, the night before my birthday I would have butterflies in my stomach and usually the earliest one to wake up that day, a feeling of insane anticipation.When did that feeling disappear? It's not that I don't enjoy my birthday anymore but I guess, I am not overwhelmed by an uncontainable excitement anymore. Since my 30th birthday I have started dreading March as I feel that with each passing year I am losing those golden years of my life. Insecurities!! I constantly keep on chiding myself to shed these insecurities and cherish old moments and look forward for some new experiences and anticipation in life.

This year was really special and memorable as I had all my near and dear ones celebrating my birthday as I completed one more year in the span of life, a new milestone towards eternity. My mom, dad, hubby, my children, my sis in-law, my sister and her husband with gifts, surprises, cakes, shopping, treat...my god!....I felt like a little girl again after all those years. Thank you everybody, love you all!!

I am posting one of my favourite,hassle free soups, a Sanjeev Kapoor creation. The soup is full of veggies, screams health, a stomach filler and a keeper for sure. The fresh basil and the celery stalks impart a herby aroma to the soup. This soup has been made so many times as dinner at my place that the recipe is known by heart now. I have tweaked it many a times by adding mushrooms and boiled chicken or with chopped chicken loaf but the recipe posted here is a pure veg one.

You need:

Carrot - 1 medium chopped finely

Potatoes - 2 medium diced finely

Cabbage - 1/4 small sized ,cut into small dices

Tomatoes - 2 medium sized

Onion - 1 medium chopped finely

Garlic - 4 cloves chopped fine

Celery - 1 inch stalk chopped fine

Fresh Basil - 6-8 leaves chopped(reserve some for garnish)

Olive oil - 1 tsp

Macaroni - 1/4 cup

Veg stock or water - 4 cups (can prepare veg stock with Maggi or knorr cubes)

Salt and pepper to taste, preferably white pepper pwdr

Method:

Blanch the tomatoes for 2-3 minutes, peel deseed and puree them.
Heat olive oil in a pan,add onion and garlic and saute till translucent.
Add celery, carrot and potato pieces. Stir continuously and cook for five minutes.
Add cabbage, tomatoes and cook stirring continuously.
Add salt, pepper, basil and macaroni, stir and add 4 cups of vegetable stock or water and bring it to a boil.
Lower the heat and simmer till the vegetables are cooked and the soup has thickened.
Garnish with fresh basil and serve hot with some dinner rolls.

You can put dry basil if fresh basil is not available. Enjoy!

Corn and mushroom on toast and a loss of a dear friend

2010-03-09T11:22:00.000+05:30

Has been a miserable week for all of us!

A pall of gloom has set in here in the naval base since the last six days after we lost two of our best fighter pilots in an air crash while performing a spectacular aerobatic display in Hyderabad.One of them was a dear friend of ours,it's difficult for us to believe that he is no more amongst us.

As fighter pilots' wives our brains have been mechanized to come to terms with the fears of the unspoken .We wives live in the everpresent shadow of potential loss.But still the pride and patriotism takes a backseat when an incident like this jolts us out of the blue and an inner fear grips our heart and the Big Question pops up "who next"??

Death is inevitable ,permanent,universal,and cannot be reversed.Just understanding this helps a lot to deal with the loss.But when someone important to us dies,it feels comforting to think magical things like"he is on a secret mission and will be back soon".To be honest I am sad ,angry and frightened.

My dear friend,the deceased's better half is in agony,devastated,struggling to cope with her loved one's loss.She needs our love and support more than ever.God give the ladies enough strength to overcome the pain and grief they are going through during this juncture.That's all I can wish now.The officers were perfect gentlemen,the country's best pilots,great human beings.Their untimely death is a huge loss to the country,to the armed forces, to their family and friends.May their souls rest in peace!

Johnathan Larson quotes

“I can't control my destiny, I trust my soul, my only goal is just to be. There's only now, there's only here. Give in to love or live in fear. No other path, no other way. No day but today.”

I feel much light now,I had this knot kind of a feeling in my heart.Sharing my thoughts with you all has given me a little respite from my inner turmoil.Just jotting down your feelings does help a lot.

My recipe today is mushroom and corn on toast.A very easy to prepare filling snack.I prepare this mostly for breakfast or for dinner with a clear soup in tow.The recipe here caters for two.

You will need:

Bread slices -4 toasted to your taste and buttered

Button Mushrooms-7-8 medium sized ones,sliced thinly

Tinned sweet corn -1/2 of a small tin

Spring onion -2 onions with the greens,chopped fine

All purpose flour -1 tsp

Milk -3/4 cup

Cream - 1 tbsp

Oregano -1/2 tsp

Olive oil -1 tsp

Salt and pepper to taste

Method:

Take 1/2 tsp olive oil in a pan.Saute the sliced mushrooms for 2-3 minutes or till golden.Keep it aside.
In the same pan fry the whites of the spring onions till transparent in 1/2 a tsp oil.
Add the flour and fry till light brown .Add the milk stirring continuously so that no lumps remain in the white sauce.Stir in a low flame till you attain a saucy consistency.
Add the sauteed mushrooms,sweet corn,the spring onion greens,cream and the seasonings.
Take out from the fire before it gives a boil .Spread the sauce on buttered toasts ,sprinkle some oregano and serve.

When I run out of spring onions,I flavour the sauce with a little garlic and onions(the pink ones).

Steamed Chicken with tangy Spinach and Mushroom sauce

2010-02-25T11:10:00.005+05:30

I feel like ranting and raving to everybody I meet that I have started blogging AGAIN finally!I feel elated, on top of the world today while I am typing my post.Taking care of 3 kids(hubby taken into consideration) is not an easy task but then taking some time out for yourself is everybody's birthright.Though I am not able to read or watch my favourite programs but then I am sure blogging is surely going to give me immense satisfaction at the end of the day.

Today's recipe is steamed chicken with a thick tangy spinach and mushroom sauce.A very healthy dish.Those who cannot have steamed chicken can shallow fry the marinated chicken breast with a little olive oil.The tomatoes impart a tangy flavour and a rich red colour to the sauce.The recipe provided here serves 2 persons.

You will Need:

For the Sauce:

Chicken Breast- 2 Pcs

Onion - 1 medium, finely chopped

Spinach - 1 and 1/2 cup, finely chopped

Mushrooms(button)-6-7 medium sized,sliced

Tomatoes -2 medium sized

Garlic - 5-6 flakes

Olive oil - 1 tbsp

Salt and pepper to taste

Marinade:

Salt and pepper to taste

lemon juice -1 tbsp

Oregano - 1/2 tsp

Method:

Marinate the chicken breasts with salt ,pepper,oregano and lemon juice for an hour .
Steam the pieces in a steamer for 25- 30 minutes.
For the sauce heat some olive oil in a pan, saute the sliced mushrooms .Stir fry till golden.Transfer to a plate.
Heat the rest of the oil in the pan,add garlic,fry till light brown.
Add the chopped onion,fry till they turn translucent.
Add the tomatoes and cook till the oil separates.
Now its the turn of chopped green spinach,cook the spinach till a little dry,the water from the spinach imparts a saucy texture.
Finally add the sauteed mushrooms with the seasonings.

Check the seasonings and serve the sauce with the steamed chicken or pour generously over it.The recipe is a hit in my household .I normally serve it with garlic bread and some steamed veggies.

A Comeback!!

2010-02-23T08:28:00.004+05:30

Wow!!I still can't believe I have finally found some time for blogging.The last few months have been incredibly hectic with my pregnancy,with my little one being born and of course our posting back to India in Goa.During all this time though I missed blogging I had my priorities lined up.A big Hug and a Hello to all my blogger friends..hey hope you guys haven't forgotten me!!I missed you all.

I am back in Goa now,the land of sun ,sand and sea...all settled with my hubby and daughters.Yes, the new addition to our family is a little brat who controls our lives.We have named her Wamika and fondly call her Tweety.Mishti is a proud and doting sister now,strangely I don't have to worry about sibling rivalry or deal with temper tantrums from Mishti's side.Thanks to my stars.But still I feel these months were a roller coaster ride for me with my hormones surging up and dipping down.But then now aaalll eeeezzzz well!!:)

Will post a recipe very soon.Cooking has always been an integral part of me except during the initial months of my pregnancy when my hormones played havoc and I lost interest in the blog and food.I could not stand the sight of my blog as they had food pics...strange ....I am glad that period is over.Back in Goa I am on a socialising spree .We have already done the house warming and celebrated our 12 th marriage anniversary too .In short I have been cooking and cooking and cooking.Will bounce back with a recipe soon.The pic is of my little one...tweety:)

Lentil Shepherd's Pie

2008-04-18T10:00:00.004+05:30

Friends ,I have had my first taste of rude anonymous comments,unfortunately it is not about my cooking or recipes but concerns my personal life.This person has so much time that he/she has created a new account under a new name(as anonymous comments are prohibited in my blog) and left an insolent ,abusive comment for me...see how important I am for this person:)I had read about these pranksters in other blogs...so was mentally prepared.I had a good laugh at the enlightening comment and I feel that people who do not have the guts to come out in the open do these cowardly acts and get immense satisfaction,basically psychos who have had a bad day at work or might be one of those guys whom I had ditched in my college days :P

My post today is lentil shepherd's pie...brown lentils with cottage cheese layered with creamy potato mixture and baked to perfection.I served steamed broccoli sauteed with olive oil and carom seeds(ajwain) with it and garlic bread which made it a perfect continental dinner with an indian touch.The recipe is adapted from my favourite Nita Mehta's continental collection.

You need:
To be pressure cooked:
1 cup brown lentils(saboot masoor)
1 tbsp oil
1" pc ginger
3 cups water
salt to taste
For filling:
2 tbsp olive oil
a pinch asofoetida(hing)
1/2 tsp freshly ground black pepper
1 large carrot,cut into tiny pcs
1/2 cup boiled peas
100 gm cottagecheese(paneer) crumbled
1/2 tsp soya sauce
For topping:
4 potatoes boiled,peeled,grated and mashed till smooth
2-3 tbsp butter
1/4 cup hot milk
2 tbsp cream
3 tbsp chopped fresh parsley or coriander
juice of 1/2 lemon
salt and pepper to taste Method:
1.Pressure cook the lentils with all the other ingredients under to be pressure cooked to give 1 whistle,simmer on low heat for 12 mins.If there is any water dry on fire.
2.Add all the ingredients under topping to the mashed potatoes and mix well.
3.To prepare the filling,heat oil,add asofoetida and pepper and saute for 3-4 secs.Add the carrots and stir for 1 min.Cover and cook on low heat for 2-3 mins till soft.Add peas and salt and mix.
4.Mix salt and soya sauce to the crumbled cottage cheese and mix well.
5.Combine the cottage cheese,lentils and the cooked carrots and peas.
6.Spread this pie filling evenly at the bottom of a greased oven proof dish.

7.Cover the mixture with the potatoes,level the potatoes with a knife.Ripple or score the potato mixture with a fork in a decorative design,by making lines on the topping as shown in the picture.
8.Preheat oven to 200 deg C.Bake for 25-30 mins till the potato topping turns golden.Serve hot.
.

Entries for RCI Bengal

2008-04-15T14:00:00.006+05:30

West Bengal is one of the Eastern states of India, the land of Ramakrishna Paramahansa,Swami Vivekananda, Rabindranath Tagore,Amartya Sen...the list is endless, a state rich in cultural heritage, state teeming with people who are literary intellectuals, sports lovers, a place where India's quest for freedom began, a place which gave birth to number of modern movements in literature, painting, theatre, cinema, politics.

I always had this strange fascination for speaking bangla whenI was a kid as I found the language too sweet:)As I grew up I had lots of bengali friends and I made sure I talked to them in Bangla.Lady luck endowed her choicest blessings on me when I got married to Biplab, though he belonged to an oriya family but were settled in Bengal since generations.My joy knew no bounds when I found out that the whole household not only spoke bangla at home but the style of living, cooking,customs and traditions was a lot like bengalis.Since then it has been a beautiful experience learning and getting accustomed to bangla ranna and traditions....my dream come true:)

West bengal not only shares borders with Orissa but has cultural ,linguistic and culinary similarities too.The culinary similarities are the ingredients , the style of cooking , the same recipes with a little twist here and there.The common ingredients in cooking being Sorshe tel( mustard oil),paanch phoron( five spice mix),Poshto baata(poppyseed paste),Sorshe baata(mustard paste),extensive use of fish and prawns with different kinds of veggies and the different kinds of drool worthy sweet dishes which are unique to only these two states.My mom inlaw is an amazing cook and the credit goes to her in teaching me a few of the bengali dishes.

My entries for RCI Bengal hosted By Sandeepa of Bong Mom's Cook Book are Rui aloo phulkopi(carp fish cooked with cauliflower potao and peas),Moog Dal(split green gram cooked and tempered with cumin,bayleaf and red chillies) and Nikhuti Payesh(Cottage cheese Oblongs deep fried and served dipped in flavoured condensed milk.

).
Rui aloo phulkopi:
5-6 pcs of Carpor rui mach (normally red snapper or bhetki is used for this curry)
2 potatoes diced
1/4 cup green peas
1 small cauliflower cut into medium florets
1 large onion..ground to a paste
1 tomato diced or pureed
1 tsp ginger paste
1 tsp whole garam masala( 2 green cardamoms,2 -3 cloves,1"stick cinnamon)
2-3 Bay leaves
1 tsp coriander pwdr,1 tsp garam masala,1/2 tsp cumin pwdr,1 tsp turmeric,1 tsp chilli pwdr
salt to aste
1/2 tsp sugar
3 tbsp mustard oil
1/2 lemon
1 tbsp chopped coriander
1 green chilli
Method:
1.Marinate the fish with turmeric(1/2 tsp),salt ,chilli pwdr( apinch) and lemon juice for 15- 20 mins.Shallow fry with 2 tbsp mustard oil till light brown.
2.Fry cauliflower and potatoes till half cooked,keep aside.
3.In the same pan add the rest of the oil add the sugar, caramelise on low heat, add the bay leaves and whole garam masala .
4. Add the onion and ginger paste ,fry till slightly brown.
5.Add all the masalas or spices except garam masala with little water and add with the tomatoes to the frying paste.Fry until the oil seperates from the masala.
6.Add the fried cauliflower and potatoes and1 cup water and salt.Cook covered for 10 mins or till the veggies are tender.
7.Add the fried fish and peas to the gravy and simmer for 5-8 mins.
8.Add the garam masala pwdr and garnish with coriander leaves and green chillies.
Moog Dal

100 g split green gram (moog dal)
1 tsp turmeric powder
1 dry chilli
½ tsp cumin
1 bay leaf
1 tbsp ghee
½ tsp sugar
Salt to taste
1 tsp mustard oil

Method

1.Dry fry green gram in a pan. Wash and boil the
fried green gram.
2.Heat oil in a pan. Add cumin, dry red chilli and bay leaf.
3.Saute till it splutters.
4.Add boiled green gram, turmeric powder,
salt,sugar and water.
5.Boil for a few mins.
6.Add ghee and remove from heat.
7.Serve with hot rice.

Nikuti Payesh:

500 gms Cottage Cheese(Channa)
1 lt milk
1 kg sugar
100gm flour
1/2 tsp soda bi carbonate
1 tsp ghee
2-3 black cardamom
4-5 sticks cinnamon
oil for deep frying
Method:
1.Knead well the cheese,flour,soda bicarb,cardamom and the ghee together.
2.Make small elongated balls out of the mixture and deep fry them till dark brown.
3.Boil the milk seperately with cinnamon and 4-5 tbsp sugar till it condenses.
4. Make a sugar syrup of one thread consistency from boiling water and the remaining sugar.
5.Immerse the fried oblong balls or nikhuties in the sugar syrup for 2 hrs.
6. Remove the balls with a strainer and dip in the boiled condensed milk.Serve after cooling.

Mixed dal or protein dosa

2008-04-09T15:45:00.002+05:30

Dosa I am sure is an universal favourite, an authentic, south indian crepe or pancake which is served either plain or with a variety of delicious fillings.Its normally served with a bowl of tart sambhar and spicy chutneys.
During the initial years of my cooking experimentations I had a huge mental block for making dosas.All the processes involved like soaking,grinding,fermenting made it look like an uphill task for me.But my family's love for dosas won and today after all these years the dosa making process seems a miniscule project :)
There was a time when continuously for two months dosa was not made in my kitchen...can you guess the reason why?I forgot to soak the dal and rice every single night for two months :P can you believe this?That is when i felt the need to maintain a to-do list and started scheduling errands and tasks....that was the most productive way to complete them.This forgetfulness bug entered my mind when Mishti was few months old and I had to deal with a cluttered house, a never ending sleep deprivation,the e mails I needed to write,the phone calls I needed to return and top of that my hubby was out sailing in deep seas.I could barely remember the date or day,felt as if my brains were turning to mush,something which was entirely out of my control.During those hard times the simplicity of to- do lists made a tremendous difference in my upside down life.Oops! where is this leading to....from dosas to to-do list!
Back to those yummy crispy dosas.....this protein packed mixed dal dosa is one of my friend Chitraa's recipe who belongs to Kerala.Since the day I had it at her place it has been a regular in my kitchen too.This dosa is more or less like Adai ,the only difference is that this recipe has more rice and needs fermenting.
This mixed dal dosa goes to Srivalli of Cooking 4 all seasons for her Dosa mela.

You need:
1/4 cup tuvar dal or toor dal( pigeon peas)
1/4 cup urad dal(split black gram)
1/4 cup yellow moong dal(split green gram)
1/4 cup channa dal(yellow gram)
1 cup raw rice
1 cup boiled rice
5-6 black pepper
2-3 dry red chillies
a pinch hing(asofoetida)
1/2 tsp turmeric pwdr
1/4 cup oil or ghee(clarified butter)
salt to taste
Method:
1.Soak the dals (pulses) and rice in 2 seperate vessels for 5-6 hrs or overnight.Soak the red chillies and the whole black pepper with the dals.
2.Grind the soaked dal and rice the next day,add salt ,mix thoroughly and keep it in a warm place for 4-5 hrs so that the mixture ferments nicely.
3.Before making dosas add the asofoetida and turmeric pwdr and mix nicely. The hing or asofoetida helps in avoiding gases which normally attack because of the dals.
4. For making dosas the step by step recipe is here.
5.Serve the dosas with a chutney of your choice.
The chutneys in the plate have been adapted from the talented Sailu's kitchen.... tomato chutney and coriander curd chutney. She has a plethora of delicious Andhra delights in her blog.
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Okras in tomato mustard gravy .... Bhendi besara khatta

2008-04-06T08:00:00.004+05:30

I normally prepare oriya meals when there is plenty of time at hand and the meal can be savoured with leisure and nostalgic memories.Every bite transports me back in time ,the delicate flavours tingling my tastebuds and reminding me of home.There is already a list of sweets and savouries ready in my mind to be hogged once I go back home.My Bappa's (father) constant leg pulling that I come from a drought stricken land doesn't at all deter me from my voracious gorging :)
The month of march just flew past and suddenly I realised that I didn't post a single oriya recipe.So here I am with my humble dish......a simple curry devoid of any frills and fuss but amazingly tasty.Bhendi Besara Khatta is Okras cooked in mustard and tomato gravy.Besara is a genre of oriya curry where mustard paste is the main ingredient.The tomato in the gravy imparts the required sourness and that's why the term Khatta meaning sour.This is my Bappa's favourite and I grew up eating and cooking this authentic delicacy.
The other ingredient which lends an unique flavour to the curry is Pancha Phutana.....a mix of cumin ,mustard, aniseed, fenugreek and nigella seeds and which literally means five spices.Oriya and Bengali cuisine is incomplete without the ubiquitous tempering of pancha phutana or panch phoran.

The actual flavour of the mustard paste gets enhanced when it is grinded on a Shila Bataa ,a flattened ,pitted stone on which the spices are ground with a smaller stone.Every oriya kitchen possesses the shila bataa and each and every spice and masala is ground to perfection and that too patiently!Lot of people complain about the mustard paste turning bitter if ground in a mixer and fortunatelyI have never faced this problem though mine gets ground in a coffee grinder.
You Need:
1 pkt frozen okraas or 250 gms fresh ones
1 tomato( sour variety) or equivalent amt of tomato paste
3 tsp mustard seeds
2 green chillies
2-3 flakes garlic
1 tsp pancha phutana(mix of cumin,mustard,aniseed,fenugreek,nigella seeds)
5-6 curry leaves
1 tbsp chopped coriander
2 tbsp mustard oil
1 cup water
1/2 tsp turmeric pwdr
salt to taste
Method:
1.Make a paste out of the mustard seeds,green chillies and garlic with little water.You can add the tomato in the mixer after the paste is half made.
2.Cut the okraas into 1" pieces.
3.Heat 1 tbsp oil in a pan and half cook the okra and keep it aside.
4.Heat 1 tbsp oil in the same pan and add the pancha phutana and curry leaves,add the ground paste after the tempering starts spluttering.Add the turmeric.
5.Cook the paste for 3-4 mins and then add the okras and water.Add the salt.
6.Cook the okras in the gravy till fully cooked and garnish with coriander leaves.Serve with steamed rice.

P.S You can add more water if you want a thin consistency and remember to use a tomato of sour variety as its a sour dish.I used a tinned one,so the vinegar in it imparted a nice amount of sourness.Tomato can be put while cooking the paste if you like slushy chunks in the gravy.
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Stuffed Chicken Minced Steak with Mushroom Sauce

2008-04-03T11:26:00.000+05:30

When I decided to make this dish I had thought it would be extremely time consuming but the whole meal was ready within an hour... the meal comprised of chicken steak with herbed cheese filling ,doused with mushroom sauce and steamed vegetables with rice.This recipe is adapted from Nita Mehta's Non veg Continental collection.90% of cookery books that I own are of Nita Mehta and till date none of her recipes have gone wrong.I learnt Continental cooking from her books and her recipes are modified to suit Indian conditions....keeping in mind the climate,taste and most important easy availability of ingredients.Her recipes have always evoked admiration and praises in my cocktail and dinner parties and I started enjoying continental cooking with confidence.So here's a delicious and hearty meal for chicken lovers!
You need: For Mince Steaks

300 gm boneless chicken breasts or chicken mince
1/2 onion chopped very finely
1 tsp ginger garlic paste
some fresh bread crumbs(remove sides and grind 1 slice of bread in a mixer)
1tsp worcestershire sauce
salt and pepper to taste
For filling:
4-5 tbsp mozzarella Cheese
1/2 tsp dried oregano
1 tbsp fresh parsley or 1/2 tbsp dried parsley
For Mushroom sauce:
1 tbsp butter
3-4 mushrooms finely chopped
1 and 1/2 tbsp flour
1 1/4 cups hot water mixed with 1 stock cube( I used mushroom seasoning cube)
1/2 tsp worcestershire sauce
1 tbsp tomato puree
1 tsp tomato sauce
pepper to taste
Method:
1.Grind the chicken to a mince in a food processor for a few seconds...grind the mince if you have ready made mince .
2. Combine everything under steaks and mix well.
3.Mix all ingredients of the filling.
4. Form 6 balls from the mince mixture,flatten each ball and put a tbsp of herbed cheese and shape into a ball and flatten to form 6 steaks.Refrigerate till the time of serving.

5.To prepare the sauce,fry the mushrooms in butter until golden brown,add the flour and fry on low heat until brown.remove from heat and mix the hot water with the stock cube and add to the mushrooms.Add tomato puree and sauce. Return to fire,boil,cook stirring continuously for 3 mins or till thick.Add pepper to taste.
6.To serve heat 1 tbsp oil in a pan and cook the steaks in low heat for 8-10 minutes.Keep turning sides and press the steaks occasionally so that steaks get cooked from inside and also turn brown on both the sides.Transfer the steaks to a serving platter.Pour hot mushroom sauce over them.

Accompany the steaks with steamed veggies and some rice.
I loaded the steamer with veggies and rice while I cooked the steaks and served the veggies with lemon juice ,salt and pepper sprinkled on them.

I loved the sight of herbed cheese oozing out from the steak

Cold Cranberry punch for MBP

2008-03-29T01:37:00.012+05:30

I have been really busy these last few days with the coffee morning(the Indian navy ladies meetings) happening at one of my friends place as the CNS( Chief of Naval Staff) was in Moscow with his other half,the first lady of Indian Navy.When Sig extended the deadline for MBP, I heaved a sigh of relief but still submitting my entry at the last moment.
This Cranberry punch is from one of my favourites Asha's blog,Foodie's hope ...she is a great inspiration to all of us, a Super woman who wears the red 'S' all the time.....yes I do consider her that.She has a wonderful blog with mouthwatering,sumptuous recipes and has a kind word for every blogger and we all love her a lot:)

You need:
1/2 cup cranberry juice
1/2 cup unsweetened pineapple juice
1/4 cup orange juice
2-3 strawberries hulled and sliced
1 lime thinly sliced
1 cup ginger ale or club soda
ice cubes
Method:
Combine all the juices,strawberries and lime and chill thoroughly.Just before serving add chilled ginger ale or club soda and ice cubes.Serve in a tall glass.

This goes to Sig of Live to eat who is guest hosting Monthly Blog Patrol.The event is a brainchild of Coffee of Spice cafe.

My naval friend Jaya who had hosted the coffee morning had an appetizing spread for the ladies meet and I could not stop myself from clicking pictures of the delectable fare to blog about.The NWWA(naval wives welfare association) had organized a traditional welcome for the first lady...after a long time we all ladies had draped ourselves in heavy silk sarees for the formal occasion.We all had a gala time interacting with each other and enjoyed the delicious
assortment.Jaya's pudding was somewhat like cheese cake and she had an anchor (symbol of Indian navy) made on it with pomegranates and pineapple and named it the Anchor pudding.Here are some food pictures of the event.

the table all laid out

Pear and Rum Souffle Omelette for WBB and AFAM

2008-03-26T03:45:00.003+05:30

Nowadays my lunch and dinner menus are mostly based on the blog events.I had been warned by people that blogging is addictive and time consuming but no complaints ...I am enjoying every bit of it.Suddenly I discovered that there are so many facts about cooking that I am unaware of and wont forget to mention the excitement of finding a plethora of delectable delights so immaculately presented in the blogs and of course all the new faceless friends with a common passion of cooking with whom I have already started feeling connected:) Nowadays its a bliss to have my morning cup of tea logged onto Taste of India and checking out all the posts after Mishti and hubby leave for their respective destinations.
Today's post is about the entries for the fast approaching WBB -Healthy Breakfast and AFAM Pears .The common dish is Pear and rum souffle omlette where the rum is optional if you are making for children but with the rum its got a typical taste which I love.The dish is basically a well beaten sweet omelette with pears sauteed in rum as topping yummm.....the taste is divine the melt in the mouth kinds.
For Mansi of Fun and Food who is hosting WBB Balanced Breakfast this month I am sending this omelette with toast and a bowl of four cereal(wheat,oats ,barley,wholegrain rye) flakes cooked in milk and sugar and sprinkled with slivered almonds and a glass of fruit juice.I have included whole grains with milk, eggs, fruits in my breakfast , the whole grains being a source of dietary fiber,vitamins and minerals,eggs supplying the protein needed by your body and the pears which are full of strong health benefits.

This omelette also goes to Raaga of The Singing Chef who is hosting AFAM Pears this month.
Pears make good energy boosting snacks, a low calorie alternative and have vitamin C and copper which helps them to act as antioxidants.They are loaded with fiber and cancer preventing phytochemicals making them one of the best fruit choices.

For making Omelette:
1 fresh pear of soft variety,peeled ,cored and sliced
2 tbsp rum
3 tsp sugar
2 eggs
1 tbsp water
10 g butter
caster sugar, to finish
Method:
1. Put the sliced pears in a saucepan with 1tbsp of rum and cook over low heat for 2 mins and then stir in 2 tsp of sugar and remove from fire.
2.Seperate the eggs and whisk the yolks with rest of the sugar until creamy.Add the water and remaining rum and beat again.
3.Whisk the egg whites and fold them into the yolk mixture.
4.Pour in the mixture in a heated pan coated with butter and cook over moderate heat until the underside is golden brown.
5.Place the pan under a preheated grill to brown the top of the omelette.Spoon the pear and rum mixture over one half of the omelette and flip the other half with a palette knife.Carefully turn out onto a plate and sprinkle with caster sugar.
You can alternatively use peaches instead of pears or spread the cooked omelette with a jam of your choice and fold and sprinkle with sugar.I normally make the second variation for my daughter omitting the rum part.....saute the fruit for a minute with butter and sprinkle with sugar.
The four cereal flakes are the quick cook variety, 1/2 a cup of flakes has been cooked with 1 cup of water , 1/2 a cup milk and 1 tsp sugar for 3 minutes on medium flame and served with a sprinkling of slivered almonds.

I turned 32 last saturday (22nd) ....well I am a little insecure about growing old,don't want to let go off the present..what I consider the golden years, I dread the isolation, the loneliness, the lack of respect, the psychological torture of uselessness and burdensomeness and most of all health aspects related to ageing .I am already talking like a 50 yr old but I feel once I accept the fact that life not only has a beginning, a middle but also an end would eliminate all my insecurities.
This beautiful birthday cake was Mishti's choice and the whole day my hubby made me shop:) That made my day:)

A meme and Happy Holi

2008-03-21T19:30:00.000+05:30

I had been tagged nearly a month back by Sra to write a meme and before I could write it Meera tagged me again.So finally I am gingerly taking a step forward to jot down some revelations or character assassination of my own self( I am being ridiculous,i know that) so that you get a picture of me in your mind's eye.I personally feel meme is a wonderful oppurtunity to tell friends whom you have never met who you are and let them conjure up an image of me.Meera I will surely write down a second meme but let me first do justice to my first one.

Well, I am a 31 yr old ,5 ft 6",average looking girl( thats what I consider myself,am dead scared of calling myself a lady!) with shoulder length hair,slim built and love to keep myself fit and well groomed.Nature wise I am an absolutely home and family loving person who loves to take care, organize and run the house like a perfectly well oiled machine.
My world revolves around my most prized possession....my 6 yr old daughter Mishti ,my honey bear who gave me the most magical moments of my life....the joys of motherhood ,with an unspoken promise to love her absolutely and the vow to protect her forever,don't care about the terrible twos that has gone or the teenage tantrums that comes my way.
I am married to a defence officer,a naval fighter pilot by profession ,an incredibly understanding, encouraging individual with a truckload of patience and an amazing father.His fearless,daring, never say die attitude and his gentlemanly spirit had swept me off my feet and captivates my heart.
Places I have stayed.....
1.Rourkela,the steel city of Orissa,the place where I was born and brought up,always dear to my heart.
2.Chabua air Force stn,Assam,my first place after marriage where my hubby was posted ,will always treasure those beautiful memories with the scenic,naive,untouched beauty of the land of the one horned rhinoceros.I have never seen such clear blue skies and the pure sparkling water of the winding streams.
3.Goa,planning to settle there as the laid back place is more like home now with 6 yrs of being posted there.
4.Mumbai...though a short posting but was enough for me to scour the city for my shopping expeditions:)
5.Bangalore,2 yrs and I wanted to run back to Goa,was saddened the way population and pollution is overpowering the garden city.
6.Vizag,though a small city has something very welcoming about it...has a plethora of eating joints with a crowd pleasing and appetizing menu.
7.Moscow...the awe inspiring capital...still discovering .....
Jobs I have done.....
1.Have worked as an english news reader for the rourkela TV channel f0r 4 years during my college days.My mom had persuasively urged me into it as she wanted me to be more extrovert and outgoing and that did help me to shed my inhibitions and become more camera friendly.
2.My second job was as a travel consultant...took up this job to put to use my air ticketing career skills.With my hubby sailing out constantly ,the tension of my significant half flying somewhere over the deep seas, the work pressure and my little one getting neglected kept nagging until the guilty working mother's heart couldn't take it anymore.
Foods I love...
I love all kinds of cuisines but no comparison to an authentic oriya thali that i have been brought up eating.Apart from that, chocolates makes me go weak in the knees,and then comes the ubiquitous Pani puri or the puchka or Gupchup..yes in orissa it's called gupchup.the actual joy of eating panipuri is with friends all standing with a dried palm leaf bowl surrounding the panipuri wallah and coaxing him to put more salt or chilli in the mixture and not forgetting the streak of sour tamarind water escaping from your mouth when you try to put the whole thing inside.oh what pleasure!sigh!
I have hydrophobia...noooo please don't think otherwise...I do take a bath everyday:)Just a look at the sea soothes and calms me but somewhere deep inside the fear of drowning does lurk so much that putting the head under the shower also chokes me out of breath.Well ,so now you know..I cannot swim:(
Love doing embroidery basically more of cross stitch...my creations adorn most walls of my house,specially Mishti's room.I had started making panels for her room and had embroidered her name on it two years before she was born...strange isn't it...well I was so sure I would have a daughter:)
Both my parents being science professors had always aspired for their children to become future engineers or doctors.My inclination for Shakespeare and Jane Austen never made me excel in science and I landed up as a literature student and till date the thought of not fulfilling my parents' dreams haunts me to the core.
I think I have talked a lot about myself,thanks a bunch for bearing with me and reading about me.Hope you enjoyed the meme.I would like to tag Shibani of Any one can cook,Rachel of Tangerine's kitchen,TBC of The budding cook,Dhivya of Dhivya's Kitchen.Its all up to them to accept it or not.
A very happy Holi to all of you!!

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Kidney Bean Pasta Soup

2008-03-17T18:30:00.003+05:30

Soups have the power to comfort. When the weather turns brisk there is nothing cozier than a big bowl of soup made with the season's harvest.A piping hot bowl of soup filled with goodness satisfies my soul.In fact mostly dinner at our place is a filling low calorie soup with a salad.It satisfies both the taste buds and the desire for optimal health.

There is no doubt that the taste of homemade soups beats out the commercial ones.But sometimes when I don't want to make a soup from scratch I do opt for convenience,I combine my own ingredients with soup from packets or tins.I add some zing to it with finely chopped or grated veggies with a sprinkling of fresh herbs and serve it with a slice of whole grain bread and lo and behold..... you have a nourishing meal that can make you feel better anytime.
My post today is an immensely satisfying vegetarian or vegan soup which I had come across while surfing the net .This spicy, tangy soup has kidney beans,pasta and veggies which makes it a full meal in itself.You can play around with the veggies and omit and substitute according to your tastes.
This spicy soup goes off as an entry for the event No Croutons Required -spicy soups started by Lisa of Lisa's kitchen and Holler Of Tinned Tomatoes.

You Need:
1cup cooked kidney beans
1cup penne or rigatoni pasta cooked al dente
1 big carrot sliced thin diagonally
1 potato peeled and cut into 1" cubes
1cup sliced green beans
1/2 cup green or red pepper chopped
2-3 tbsp olive oil
1 pinch hing or asofoetida
1 tiny pinch cayenne
1/2 tsp ground fennel
1 tsp dried basil or fresh minced
1 tsp dried thyme or fresh minced
1/2 tsp dried marjoram or fresh minced
1 cup any spicy or zesty basil tomato sauce or can substitute bland one with cayenne,black pepper and grated ginger
salt to taste
4-6 cups water
1 tbsp grated cheese (optional)
Method:
1. Cook the pasta in salted water,drain ,rinse with cold water and keep aside.
2.Heat the oil in a pan,add hing or asofoetida then the veggies and saute for 5 mins on med/high heat.
3.Add the herbs and spices and saute briefly.
4.Add the cooked kidney beans to the veggies.If using tinned beans then drain and rinse them,then add to the veggies.
5.Bring to boil and cover and simmer the veggie and beans.
6.Then add the tomato sauce and the cooked pasta and as much more water as you like.Cook for 5-10 mins more.
7. Serve hot with grated cheese on top.
If you are using a slow cooker or crockpot put everything in the pot including the tomato sauce,add 4 cups boiling water,cover and simmer until veggies are tender i.e 1-2 hours.When the veggies are tender add pasta ,tomato sauce and salt and simmer for 15-20 mins more.
Enjoy!!

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I joined the Foodie Blogroll

2008-03-17T11:35:00.003+05:30

I finally joined the Foodie Blogroll.You can browse my right side bar template to check it out and join the community.The foodie blogroll is a huge list of links and a great oppurtunity for networking.
Don't forget to join the foodie blogroll forum! It is your place to interact with all the other members! http://www.leftoverqueen.com/forum/index.php.

Eggplant Parmigiana

2008-03-13T14:06:00.004+05:30

My last post talked about spring butI can hardly see any traces of spring in the city.This morning when I woke up I was surprised to see a thick shroud of snow everywhere.Where is the sun....its ages since I have seen and felt its warm golden rays and miss the warmth of the room as the rays filter through the french windows and create those dancing shadows on the wall.There are so many amazing and wonderful things that go unnoticed in our lives,it's the small things that we sometime take for granted without giving a second thought to appreciate their presence.

The weather out here has been very unpredictable these past few days and as I was reading Sia's post and came across the term global warming the first thing that came to my mind was a documentary film in National geographic that I was watching a few days back.The documentary was on global warming and its frightening repercussions.With global warming taking its toll the worst hit country would be India they claim,according to them within a span of 200 years all the glaciers in Himalayas would melt and the Ganges would transform into a desert.With so many people relying on the Ganga for their daily requirement of water,the consequence is horrifying.
I have been having this terrible stinging sensation in my throat since last night and my sixth sense says I am going to be down with a bad bout of cough and cold.My only concern is Mishti, my little one who is bound to pick up an infection from me....and with the mom and the child both sick and hubby dear tending to us, it's utter chaos in the house.I am just not looking forward to this:(

My post today is Eggplant Parmigiana,sliced eggplants fried,layered with creamy red and white sauce and baked with a sprinkling of cheese.The recipe is again a Nita Mehta's Italian collection, I specially prepared it to send an entry for Creative Pooja's Vow Brinjal.
Eggplants is not a great favourite in my house but this delectable version with garlic bread and a greek salad was an immensely enjoyable meal.One more brinjal dish that we relish is "Baigana Bhaja" an oriya dish ,sliced brinjals marinated in turmeric,salt and chilli pwdr and deep fried in mustard oil.....this tastes ultimate with puris.I will post the recipe later.

you need:
1 big eggplant of round,oblong variety
2 cubes cheddar cheese(i used a russian cheese )
2 tbsp grated parmesan
oil for frying
tomato sauce:
2 large tomatoes,pureed
3 flakes garlic,crushed
8-10 basil leaves,chopped
1 tsp oregano,dried
1/2 tsp chilli pwdr
1/2 tsp sugar
salt and pepper to taste
1 tbsp tomato sauce
1 tbsp thick cream
1 tsp olive oil
white sauce:
1 tbsp flour
1 tbsp butter
1 small onion,chopped
2 cups milk
1 tbsp thick cream
salt and pepper to taste
Method:

1. Slice the eggplants and sprinkle some salt and keep aside for 15 mins.Pat dry on akitchen towel and deep fry them in oil to a light brown colour.( I shallow fried them in olive oil)
2. For the tomato sauce,heat oil and fry the onions and garlic till it slightly changes colour.Add the rest of the ingredients except the cream and boil for 10 mins till the juice from the tomatoes evaporates and turns slightly thick.Remove from fire and add cream.
3. To prepare the white sauce melt the butter,add onion and stir till light pink.Sprinkle flour and cook on low heat for 2 mins,stirring throughout.Remove from heat and gradually add milk,mix until well blended.Return to heat and keep stirring until the sauce thickens.Remove from fire,add cream ,salt and pepper and mix well.
4. To assemble,spread 1/3 of the white sauce in a baking dish.
5. Place 1/2 of the eggplant slices on it,spread tomato sauce over the eggplants,sprinkle some parmesan cheese.
6. Repeat another layer of eggplants,top with the remaining white sauce and sprinkle both the cheddar and parmesan cheese.
7.Bake for 10 mins at 200 deg C till the cheese melts.

Maslenitsa and Russian Blini

2008-03-11T12:44:00.012+05:30

Last to last weekend we were invited to take part in the celebrations of one of the most celebrated Russian holidays,Maslenitsa.It is a week long festival and is based on the pagan tradition of bidding farewell to the cold and gloomy winter and welcoming the fresh and sunny spring.Russians believe that spring is a season of celebrations and festivities where the old is washed away.The first day is related to greetings,the second to singing and dancing, the third is sweet tooth's day, the fourth is the lavish day,the fifth day is when the son in-laws invite their mother in-laws for a treat,the sixth day sees the daughter in-laws inviting her in laws for a party and finally the last day is the day of forgiveness.....a day where people ask for forgiveness and forgive each other.The last day a straw doll dressed up in colourful scarves and skirts is burnt symbolizing the winter .This is an ancient tradition,dating back to before the beginning of russian orthodox church.
During these seven days the russians eat blini,a russian pancake or thin crepes which is enjoyed with honey,cream,jam or caviar.Those delightful round, warm, golden blinis represent the sun,the symbol of spring."Maslo" in russian means butter....that's why the name Maslenitsa.This festival comes just before the Lent starts which involves 40 days of intense fasting by the russian orthodox church believers.I think the weeklong spree of gorging blinis cooked with lots of butter must be giving them the strength to go on a such religious fast:)
Our visit to the Russian cultural and crafts centre started with our welcoming by beautiful russian girls and goodlooking tall men attired in colourful russian traditional clothes singing and dancing followed by our stuffing ourselves till our eyeballs with thin,baked blinies layered with cheese, mushrooms and chicken.Though outside I could not find a trace of the much awaited spring and neither taking part in the Lent preparation but still enjoyed the afternoon gorging on blinies smothered with cream.The afternoon of fun and merrymaking culminated with us buying some exquisite russian crystal and handicrafts.Just getting to know a little about an alien tradition and culture gave immense satisfaction which resonated deep inside me.

blini served with caviar and smoked salmon

chicken and mushroom layered blini

tea served in traditional lacquered cups and saucers

To make Blini you need:
1 cup flour
3 cups milk
2 eggs
salt and sugar to taste
2tbsp butter or veg oil
1/2 tsp soda
Method:
1.Mix eggs with the milk.
2.Add the flour ,sugar and salt and mix thoroughly so that no lumps remain.
3.Grease a hot pan (non stick) with oil or butter.Use a half onion stuck with a fork for greasing.
4.Pour and spread a thin layer of batter evenly.
5.Cook until light brown,about 2 mins on each side.

Blini can be served with butter, sour cream,honey,jam,black or red caviar,fillet of sturgeon or salmon.Most popular blinies are made from buckwheat flour.Good blini is very thin, the thinner the blini the perfect the skill is.

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Corn footlong and Happy IWD

2008-03-08T04:20:00.003+05:30

A Happy International Women's Day(IWD) to you all!!
A saying goes...."A women's place in society marks the level of civilization of that society".
March 8th is celebrated across the globe as International Women's Day.This day is a portrayal of the power of women in the modern world and their crucial role in the society.It is a day to recognize that we as women have made and continue to make a difference, it is a day to acknowledge what we women have done, are doing and can do.Do I sound like a staunch feminist?Well, I am a feminist and I am sure most of you share my feelings.
In Russia and some neighbouring countries this day is celebrated as a national holiday.All the ladies receive gifts,flowers,chocolates,kind wishes basically positive emotions are felt everywhere. The focus is on traditional chivalrous acts by men,including taking ladies out to dinner and doing the house chores.
Being in Russia right now I think I am also going to celebrate the same way and expect my hubby to do the same :P
On this day let us all join hands to celebrate all the roles we play as being women and nurture ourselves and celebrate our achievements.
Cheers!!!
My food post today is dedicated to this day and to my sis Sonali who 's b'day is today .
The Corn Footlong goes as an entry to Zorra of Kochtopf for her event International Women's day.
She beckons everybody to bake or cook something in yellow for this special day for her event.
My recipe today is Corn Footlong , corn cheese mixture spread on a halved french loaf and baked till crisp.

before baking

after baking

You need:
1 french loaf or a baguette-cut into half horizontally
2 tsp mustard paste
For Flavoured butter:
4 tbsp butter
1 tsp black pepper(crushed)
2-3 flakes garlic chopped and crushed
2 tbsp finely chopped Parsley or dried parsley
for Topping:
1 tbsp butter
2 tbsp cheese spread
1 cup tinned or cooked corn(kernel)
1/2 green pepper finely chopped
1/2 red pepper finely chopped
1large onion finely chopped
salt and pepper to taste
4-6 tbsp mozzarella cheese grated
1 tsp oregano and red chilly flakes

Method:
1.Mix all the stuff given under flavoured butter and beat well to soften it.
2.Cut the baguette horizontally to get 2 long pcs.
3. Butter one piece with half of the flavoured butter,spread some mustard paste on it.
4.Heat 1 tbsp oil ,add onion.fry till soft.Add corn , bell peppers ,salt and pepper.Stir well to mix . Remove from fire.
5.Add cheese spread to the hot mixture and mix well.
6.Spread corn filling on the buttered footlong ,grate the cheese over it and sprinkle oregano and chilli flakes.
7.At serving time grill in a preheated oven at 180 deg C for 10-12 mins or till the cheese melts and the bread turns crisp.
8.To serve cut into 1 and 1/2 " thick slices,repeat with the other pc of loaf.

Banana and Walnut Loaf and .....an award

2008-03-04T01:53:00.005+05:30

Before my marriageI knew how to rustle up a basic meal,thanks to my mom who being a career woman had made sure of the fact that we know how to take care of ourselves when she wasn't available.My experience of baking cakes during those times was just limited to a plain vanilla cake made in the round oven which evoked admiration from the uncles and aunties who visited our house and gave me a sense of confidence and achievement.
When I embarked on the amazing journey of marriage ,I had the oppurtunity to learn lessons and gain areas of expertise and one of these was cooking.These ten years in the defence forces where socialising and parties, with an array of mouthwatering and appetizing spreads play an important role,where I met those incredible ladies apt at burning the candle at both the ends and I knew I had to perform to thrive here.With the passing years these cooking expeditions have become pleasurable and satisfying and the kitchen has become an integral part of me, my domain, my personal space.Baking and icing is still an area that I haven't ventured to a great deal except for the occasional cakes ,pies and tarts thatI have tried my hand at.Now that I have a nice big oven and blog friends who are experts in baking I am going to experiment with the complicated and intricate stuff.
Today I am going to post an easy ,moist and aromatic banana walnut loaf which I normally bake for my tea parties and my daughter's lunch box. This recipe is adapted from the well known chef Sanjeev Kapoor's TV show "Khana khazana".
Bananas are a rich source of vitamin c, potassium and iron and low in sodium,cholesterol and fats.Each banana is packed with minerals which are necessary for bones and great for the development of growing children.
Walnuts are a delicious way to add nutrition ,crunch and flavor to a dish.They are rich in omega 3 fatty acids and help in lowering the LDL( bad cholesterol).

You need:
3/4 cup plain flour
3/4 cup whole wheat flour
3 eggs
1 cup butter
2 bananas mashed
1/2 cup walnuts chopped
1 cup sugar powdered
1 tsp ground cinnamon
A pinch nutmeg(optional)
1 tsp vanilla essence
2 tsp baking pwdr

Method:
1.Cream butter and sugar till the mixture is fluffy.
2.Sift all the dry ingredients together.
3.Add the eggs one at a time,beating well with each addition.
4. Add the mashed bananas and stir gently.
5.Now add the sifted ingredients portion by portionwith the gentle cut and fold method.
6.Lastly add the vanilla essence and walnuts and stir gently.
7.Pour the mixture into a greased and lined loaf pan and bake in a pre-heated oven at 180 deg C for 30-40 mins,or until a toothpick inserted comes out clean.

I have been passed on the Excellent award by DK of Culinary bazaar.Thanks a lot Dk for considering me,I am overwhelmed...a second award within 4-5 days:).Isn't this an achievement?I pass on this award to these blog friends for their talent,their friendly demeanor and their excellent recipes and beautiful presentation.

Sunita of Sunita's world
Shn of Mishmash
TBC of The Budding Cook
I know you all have these awards already but it would mean a lot to me if you accept this from my side.

Healthy eating-Spinach and Sprouts Upma-WBB

2008-02-27T13:55:00.017+05:30

Few days back I was going through an article in a magazine and the title loomed large" Eat well and stay slim forever".Sounds so wonderful and perfect ...isn't it?? It needs so much of will power and effort not to over indulge in artery clogging fast food and less nutritious stuff.Sometimes we just opt for convenience over quality.Our eating habits are so ingrained that we are not aware of them.Health problems like indigestion,obesity,blood pressure clogged arteries are all because of increasing stress,imbalance in our lives and an unhealthy eating pattern.In today's world individuals juggling busy schedules and convenience foods is a common occurrence.

There are times when I just ignore the smell, the look , the taste and just wolf down the food without paying any attention.I have been trying to make a conscious effort from my side not to repeat these and have dinners and weekend meals together...no watching TV, no phone calls basically a distraction free meal so that we pay attention to what we eat, eat less and enjoy more.The eat less part is definitely for me:)).

Healthy eating requires planning and effort to include variety of food in your meals and following a perfect diet plan which I have been trying my best to inculcate in my household for the benefit of my 6 yr old growing up daughter and my hubby whose profession as a fighter pilot demands it.It is crucial for a fighter pilot to be fighting fit and in an excellent heart condition to be able to withstand the high and low gravitational forces when piloting a jet at high speed. He needs to have a perfect eyesight,quick reflexes and the ability to stay cool under pressure.

For my hubby who nurtures the passion and fascination of scudding through the sky with the ability to defy gravity with a multi -million dollar piece of machinery , the patriotic fervor, the hard work he has put to make his dream come true would be emotionally tormenting if he is scooped out of the profession because of any health problems . A mere weight gain and they are ordered to stop flying till they get back to shape!! For me it's a constant challenge everyday to rustle up a healthy meal and mentally rehearse" Healthy Eating"!!:)

Well thanks to WBB-Weekend Breakfast Blogging I ended up with a really long writeup.WBB is the brainchild of Nandita of Saffron Trail and is hosted by Suganya of Tasty Palettes this month.I am sending my spinach and sprouts upma as my entry to this event.
Breakfast is the most important and energy enhancing meal of the day.Eating breakfast everyday makes a big positive difference in your health.This nutrition packed upma is a hit in my household and I am sure you all will enjoy it.

You need:
1 cup sooji( semolina)
2 cups water
1 tsp rai (mustard seeds)
5-6 curry leaves
1 green chilli chopped
a pinch hing(asofoetida)
1 cup green mung sprouts
1 cup chopped or minced spinach
1 small onion chopped
2 tomatoes (blanched and chopped)
2 tsp oil
1/2 tsp freshly ground pepper
salt to taste,juice of 1/2 lemon

Method:
1. Dry roast the Suji( semolina) till it becomes brown and fragrant, keep it aside.
2. In a wok heat oil,add hing ,rai green chillies and curry leaves.
3. When it starts spluttering add onion,fry till it looks transparent and then add tomatoes.Saute
for 2 mins.
4.To this add sprouts and cook for 2-3 mins.
5. Add the spinach,salt,pepper and cook for 5 more mins stirring on low heat.
6.Add water and bring to a boil.Add lemon juice.
7. Add suji,stirring continuously and cook till dry.Serve hot with ketchup or chutney.

This recipe is from Nita Mehta 's Low Fat Recipes but lot of ingredients have been added by me according to our tastes.Enjoy the healthy breakfast !!