Foodelicious

Watermelon White’s/ Rind’s Jhunka, Step by Step

2012-05-28T20:35:00.000+05:30

Hi!

Today I’m posting a very healthy and tasty recipe which is just perfect for this summer. With the temperatures soaring over 40C, the body dehydrates easily and one fruit that helps prevent that is, Watermelon. After eating the juicy flesh, one is always left with the rind which has an inner soft white part and outer hard green part.

The watermelon rind is normally discarded but I must tell you, it is very rich in minerals and obviously water too, being a part of the fruit.This semi-dry curry makes use of the white part which is just below the red portion, is juicy and fibrous without the sweetness. So, this curry is a good source of adding dietary fiber to your food and the best part is it’s low calorie too. This curry makes good use of a part which otherwise people normally throw. So, it’s a preparation made, best out of waste.

When cooked, the Watermelon white has a taste which closely resembles the cucumber. This particular preparation is quite popular in the Vidarbha region of Maharashtra i.e, Nagpur and close by areas. The food in this area is spicy and makes surplus use of oil and chilies. I’ve definitely not used that much oil and that many chilies but have added enough chilies to produce a good flavor as the rind is quite mild. So, unless made a little spicy, the curry does not get the right kick..

The Jhunka is traditionally eaten with Bhakri but I make Jowar rotis very regularly these days. My family loves this preparation especially my MIL was thrilled to see that such a tasty curry can be made using the white. She was so ecstatic after tasting the curry that she told me that she will teach this to all her co-sisters and SIL.

Water Melon Rind’s Jhunka

Preparartion Time:15mins

Cooking Time:10mins

Serves:3

Ingredients

1cup water melon white, grated

4tbsp heaped gram flour, besan

2-3tbsp sour curds

5-6 green chilies

1tsp coriander powder

1tbsp coriander stems, chopped

a large pinch, good quality asafetida/heeng

1/2tsp turmeric powder

4-5tsp oil

1tsp mustard seeds

Method

Roast the besan/ gram flour on low flame, till an aroma is produced.

Heat oil and let the mustard splutter.

Add green chilies, heeng/asafetida followed by turmeric.

Add the grated white portion, mix.Sauté.

Add salt to taste. While adding salt, please keep in mind that the rind will lose water and reduce on cooking. Cover and cook till half done.

Add chopped coriander stem and mix.

Add roasted gram flour, mix.

Add the curds and mix.

Add the coriander powder and red chili powder if required. Mix.

Add enough water to get a semi dry consistency, mix and cook covered till done.

Serve hot with rice or roti, I served it with Jowar Roti.

I’m going out on a vacation for a 4days, will come back and acknowledge all entries for ‘Only’ Cooking With Chocolate, those who have not sent their entries, rush your recipes till 31st May.

Vermicelli Omelet

2012-05-25T18:00:00.000+05:30

Hi all!

Hope you all are enjoying your summer holidays. So what all have you been up to? I’m all set to leave for a family function, this month end and looking forward to the break. The heat and humidity is just killing here and not to mention the nonsensical power cuts, makes you feel so dizzy at times.

The heat has made me so irritable that I’m just not myself these days but that still does not let me skip kitchen. The kitchen is a fuming furnace where each and every pore of your body cries and sheds tears..am I exaggerating too much..but honestly, one sweats so much these days..

I get so tired easily that I can't even remember, when was the last time I felt energetic. My meals are largely one pot meals and heavy breakfast for the kid. I ensure the breakfast is heavy enough to let him be satisfied for 4-5hrs. One such breakfast that the kid enjoys is the Vermicelli Omelet. It's a very quick to make preparation and moderately easy to try.

One vermicelli omelet and the kid is happy and satisfied for 4-5hrs. It's heavy, it's filling, it's a nutritious and it can be a very flexible recipe based on the veggies and greens one has at home. I've use loads of coriander to add the green color and flavor, plus I've used the regular onion, tomato, capsicum with the regular seasonings. The spice level and seasonings can be changed as per one's choice and palate. My kid loves chilies, so I've added green chilies, chili flakes and pepper but one can adjust the hotness as per one's taste.

The kid gives a me a thumbs up, every time I make this omelet.

The only expertise needed is in cooking the omelet as it's quite a thick one and to ensure even cooking throughout, one needs to gradually scrape the bottom and push the liquid down to cook. Also, some expertise is required in turning this omelet. I've provided some simple tricks in the method section to work on that..

Vermicelli Omelet

Preparation Time:10mins

Cooking Time:10mins

Serves:1-2

Ingredients

1cup boiled vermicelli (use roasted version)
2eggs
1/4cupchopped coriander
2-3green chilies (finely chopped)
a large pinch crushed black pepper
1/2tsp roasted cumin powder
a pinch of red chili flakes
2-3tbsp capsicum, finely chopped
1/2onion, finely chopped
1/2tomato. finely chopped
1clove garlic, finely chopped
a pinch of mustard powder
salt to taste

Method

Boil the vermicelli as per instructions on the pack. Strain and take it in a bowl.

Add the black pepper, salt to taste, red chili flakes and roasted cumin powder.

Tip in all the chopped veggies and mix with the vermicelli.

Break the eggs and put them in the bowl.

Mix thoroughly.

Heat 3-4tsp oil in a non-stick pan and pour the omelet mix. Keep on a medium flame.

Using a wooden spatula, keep scraping the bottom of the omelet till it’s half cooked. Cover with a lid and cook on low flame till done on one side. Using two spatulas, lift the omelet and turn. Else, remove it on a plate and then slowly slide into the pan. Cook on the other side till golden in color.

Serve hot with toasted bread or just eat it...

Chocolate Scone

2012-05-23T17:00:00.000+05:30

Hi Every one!

Finally I baked in this heat and humidity but then again I did not make anything elaborate but it was interesting and inviting, as I baked the scones. Scone, pronounced Scon as in ‘ON’. is traditionally a British small, rich, biscuit like pastry or quick bread, made by using baking powder as a leavening agent, sometimes baked on a griddle.

Traditionally they were made the size of a medium plate but these days, in the modern kitchen small sized scones are baked. These are served warm, slit in horizontally and layered with butter. These make an ideal breakfast item along with milk or tea.

I have posted a Savory Scallion Mushroom Cilantro Scone recipe ages back but today's version is lightly sweet. Scones are normally made thick but I made a slightly thinner version this time. This scone needs very few ingredients. The kid loved them and finished the entire batch and asked me to bake more.

Sending it to my event ‘Only’ Cooking with Chocolate. Also, reposting Chocolate Muesli Bar and Oats Choco Fudge for the event.

Chocolate Scone

Preparation Time:10mins

Baking Time:10-12mins

Cooling Time:10mins

Ingredients

10oz Self raising Flour

2-1/2oz Butter at room temperature

2oz chocolate chips

about 75-100ml milk

1tbsp caster sugar

Method

Arrange all the properly measured ingredients together for use.

Take the self raising flour in a bowl and add the butter.

Mix using finger tips, rubbing the butter into the flour to get a crumbly texture.

Add caster sugar and chocolate chips and mix.

Add milk gradually and without over mixing and over kneading, make a dough.

Take dough on the platform and using APF roll a disc of 1/2” to 1” thickness.

Score the disc into 9 parts and cut.

Place on a greased plate. Apply milk wash.

Bake in a preheated oven at 220C for 10-12mins, till golden in color. Cool for 10mins.

Serve warm.

Sending it to I love baking #4 hosted by Tickling Palates.

Badam/Almond Sherbet for III Blog Anniversary

2012-05-21T18:18:00.000+05:30

Hi All!

I'm so ecstatic today as I type this post..Can't believe three years have passed by..

I've always managed to make some dessert for the anniversary posts, Litchi Kulfi for the first year and Darsaan With Icecream the last year. Temperature is always an issue around this time of the year but this year, it's different, it's humid too. With temperature hitting 43C and humidity as high as 85%, I'm avoiding doing anything elaborate. I feel sapped out of energy and dehydrated at times inspite of drinking water constantly..

I wanted to make something cooling for the body which could be made quickly. I realized I have not posted any sherbets till date and decided to post it for this special occasion..

My Mom, recently had mentioned about this sherbet which she had at her friend's place, named Mrs.Gupte . Since she liked it very much, she asked for the recipe from her friend and called me immediately to tell me the recipe. It was an easy recipe to learn, I just memorized it and thought of making later. She also told me that this sherbet is very good for cooling the body, especially in summers many people suffer blood loss during egestion (aav) due to excessive heat, this sherbet is extremely good to control that.

I've made this sherbet only using almonds as I love it's natural flavor. I also loved the milky texture the almonds gives to this drink, in fact it can be mistaken as milk, if not seen carefully. If you do not like the flavor of pure almonds, one can also add saffron or cardamom. The sherbet is made with water but the sherbet mix can also be mixed with cold milk and be used to make milk shake which I do intend to give to the kid. Since, the sherbet has almonds it is undoubtedly rich in proteins.

Badam Sherbet

Soaking Time:6hrs
Preparation Time:30mins
Cooking Time:10mins
Makes:12-15servings

Ingredients

Sugar

Almonds

Water

Method

Soak the almonds in water overnight or for 5-6hrs. The almonds double in volume.Peel the almonds.

Without using any water, grind the almonds to a fine paste.

See the quantity of paste formed in a measuring cup or any katori.

Take sugar three times the quantity of almond paste in a pan and add enough water to immerse it.

Bring sugar solution to a boil and make a sugar syrup of one string consistency. To check the consistency, take a drop of sugar syrup on a plate and then put the index finger on the syrup and press the index finger with the thumb. If a single string of sugar syrup is formed, the consistency is correct.

Reduce the flame and mix the almond paste thoroughly into the sugar syrup.

Boil for a minute. Do not over boil as the syrup thickens on cooling.

Cool and use the almond sherbet mix.
Normally for a glass about 5-6tbsp sherbet mix is required or add per your taste. Garnish with mint leaves or slivered almond. Serve chilled.

Hariyali Masala Cottage Cheese/Paneer..step by step, & New winner of Only Snacks & Starters

2012-05-17T15:20:00.000+05:30

Hi all!

Sorry for disappearing suddenly, was not keeping well for a while..

I'm trying to complete my entry for the Magic Mingle #5 hosted by Kalyani, using Cottage Cheese and Mint as the main ingredients.

Ever since Kalyani had announced the theme I had wanted to make the Masala paneer as my kid loves it. While living in Delhi, I would make it a point to buy masala paneer from Gopala. His paneer was extremely soft, flavorful and I used to use it for making sandwiches and tikkas.

Ever since I've moved to my current city, I tend to make Cottage Cheese at home, which turns out much better than available outside, which is quite chewy.For a change instead of making the regular cottage cheese I made the Gopala version of Masala Paneer which turned out very tasty. This paneer is not only flavorful but has greens in it, which makes it healthy too. I have used toned milk to make a low fat cottage cheese as I'm on a strict diet regime, but one is free to make use of full fat milk for a creamier cottage cheese.

Hariyali Masala Paneer

Serves-3

Preparation Time:5mins

Cooking Time:15mins

Setting Time:30mins

Ingredients

1l toned milk

half lemon's juice mixed with 2tbsp water

salt to taste

1/4tsp crushed black pepper

1tsp roasted cumin

2-3tbsp each chopped cilantro & Mint

1 green chili, finely chopped

Method

Bring the milk to a boil.

Slowly add the diluted lemon juice and let the milk curdle. Diluting the lemon juice, ensure even spreading and curdling.

Remove the whey and collect the cottage cheese in a sieve.

Quickly mix salt, greens, chili and spices. (The pic I took at this step got shaken up as I was working v.fast, will try to add again, later)

Transfer into a cottage cheese mould.

Cover with a lid and put weight on it. Let it stand for half an hour.

Un-mould and cut into cubes.

Sprinkle chaat masala and serve or make a sandwich. One can also try my Colorful Bell Pepper and Cottage Cheese Cubes, which are not only beautiful but tasty too....

Unfortunately, the Cookbook sent to Fathima was returned back by the courier company saying the address was incorrect, so I've picked another winner by random method which is No. 70, Urad dal laddoos by Hema of Aromatic Cooking.
Hema, congrats, please mail me wihin two days, your correct address in India with a proper landmark, pincode and cell number to cookingoodfood@gmail.com, to ensure that the book gets delivered in time.

Winner of ‘Only’ Snacks & Starters

2012-05-07T16:57:00.001+05:30

Hi All!

Thanks to all for participating in 'Only' Snacks & Starters. It's an amazing collection of recipes and I must thanks Raji of Vegetarian Tastebuds for hosting and putting up a great round up.

I was to pick a winner from the 84entries sent in the ‘Indian’ category. Personally, if I was to sit and pick a winner, I would be so confused . Glad, I've the random picker to do the job, which not only saves my effort and helps being unbiased and stay fair to one and all.

The random picker, picked number 65..

Number 65 is Cake Rusk by Faseela of Good Food Ends With Good Talk. Congrats Faseela, you have won the cookbook, Snacks under 10 minutes by Tarla Dalal. Please mail me your address with a nearest landmark and your cell/ phone number within two days to cookingoodfood@gmail.com to claim your win. In case Faseela does not claim her win I’ll pick another winner after two days.

Ankurit Jowar Usal..sprouted sorghum in a curry, step by step

2012-05-04T17:50:00.000+05:30

Hi All!

I’m glad that I could finally sit and type this post which I’ve been planning for a long time but last few days seems to have just vanished. I was badly stuck in so many things that I was hardly getting time to sit down and do something creative or sensible…

I was living in a nightmarish world of cockroaches which had manifested in my kitchen and seemed to be present in every nook and corner. I was at war with them and spraying the pesticide whenever they appeared..I would get up 2-3times at night to kill them as the cockroaches are nocturnal creatures but they seem to be multiplying faster than I could kill them..this was the first time, that I had such a problem and then finally got a pest control done for two days with a gap of 3days..My kitchen did come on a stand still but finally I could say that it seems like the war is getting over. I was busy washing, cleaning, throwing and rearranging my kitchen, but it’s clean and shining now..

After all the cleaning I am splurging myself in making sprouts with different grains as I love sprouts and they perfectly suit my health regime these days. The first grain that I’ve sprouted is the Jowar or Sorghum in English. This is the first time that I sprouted this grain and I must confess I was in love with the tiny pearls, the minute it started to sprout.

I had decided to make a spicy Usal with the grain as the grain itself is quite bland, so I presumed that it would be best with a little overdose of spice. I loved the Usal and I served it with plain rice and Jowar roti which I will post soon..

This curry is extremely good for diabetics too..

Ankurit Jowar Usal

Serves:2

Preparartion Time:5mins

Cooking Time: 30mins

Ingredients

2cups sprouted Sorghum/Jowar

1large onion sliced

3garlic cloves

small piece ginger

1large tomato chopped

2tsp whole coriander seeds

1tsp cumin seeds

4 whole red chilies

2tbsp grated dry coconut

1/2tsp turmeric

1/2tsp red chili powder

a pinch garam masala

2tsp oil

1/2tsp mustard seeds

a pinch of heeng/asafetida

Method

Soak the clean Jowar in water for 5-6hrs, strain all water and then transfer it to a muslin cloth. Wet the cloth and keep it a colander for sprouting. You get fine sprouts in 8-10hrs. Pressure cook the jowar without salt.

Slice the onion and ginger and peel the garlic cloves.

Chop the tomatoes.

In a pan roast without oil, onion, garlic, ginger, cumin and coriander seeds.

Once the onion starts changing colour, add a few drops oil. Cool the mix.

Roast the coconut and red chilies.

Grind the onion and coconut mixes with a little water.

Heat two tea spoons oil and splutter the mustard seeds. Add a pinch of heeng.

Add the ground paste, sauté.

Add a little water and tomatoes, mix.

Add the sprout.

Add salt to taste.

Add turmeric and chili powder.

Mix thoroughly.

Add a cup of water.

Add kokam and cook on low flame and covered till the gravy thickens. The Kokam adds a nice tangy taste.

Serve hot.

A Special Event For A Celebration & Two Cookbook Giveaways For The Same

2012-04-30T19:13:00.002+05:30

Hi!

Time flies... It seems like yesterday that I started this blog and in the coming month, my blog will turn 3 on the 21st May. Since, it's celebration time here, I thought of asking all my friends to join me in this. Since, there's no better way of expressing joy other than making sweets, join me this month in a sweet journey with an awesome ingredient to use in making those..

It's an ingredients for which kid's never say a 'no' and personally I and most women crave for.. It's none other than our beloved "CHOCOLATE'.

Announcing 'Only'- Cooking With Chocolate which runs through the entire month of May. So, send me all your chocolatey entries this month.

Since, it a celebratory month there are two cookbook giveaways sponsored by www.tarladalal.com . I'll be picking two winners in the coming month for these two cookbooks, one book per winner.

The first winner that I pick, will get the Desserts cookbook and the second will get the Chocolate cookbook. One can read the details of these books by clicking on the respective pictures. These books will be shipped 'ONLY IN INDIA'. Anyone who is a follower of my blog through google connect or networked blogs (publically) and can provide me an address in India can be a part of this giveaway. This giveaway is 'Only For My Friends' who do not hesitate to show their presence in my blog publically and thus, allow me to connect with them, directly or publically and not discreetly or privately.

Rules For The Event

There will be two inlinkz tools open 'for India' & 'other Countries'. Please link your entries in one of these. Those who live outside India and can provide an address in India for the giveaway, should also link their entries under 'India'.
The post should be linked to this event announcement page.
USAGE OF LOGO IS MANDATORY, as it helps spread the word. If not used, I'll have no option but to not accept your entry. I'm sorry, I'll have to be strict with the rules as many tend to ignore the rules completely.
Those interested in the giveaway, please leave me a comment, mentioning the cookbook you are interested in.
Eggs are allowed in the cooking but no non-veg product added in any form will be accepted.
Only if you have a problem in linking the post, email me at cookingoodfood@gmail.com.
For 'Archived' posts.. only two entries are accepted from the archives. In that case, please mention in your archived post, in which post of the current month, the links to the archived posts have been reposted.
The cookbook winners will be chosen by random method, so that there's no disparity and is fair for all those participating in the giveaway.

Pls Note-I'm busy making the next year's schedule of events, those who are interested in hosting the 'Only' Series, please leave a comment in the host line up page under the header with your name, your blog's name and email id. For hosting my event, you need to be an active blogger for the past six months. Those who have already left me a note, please do not send again.

Kairichi Vaatli Daal ( low oil version)..a Chaitra specialty from Maharashtra, Step by Step

2012-04-27T18:00:00.000+05:30

Hi All!

The month of Chaitra in the Hindu Regional calendar is considered as the first month of the year. In Maharashtra the month of Chaitra starts with celebrating Gudi Padwa, i.e the first day of the year and ends with Chaitra Amavasya. 'Chaitra Gauri' on Gudi Padwa is an important event for ladies who invite each for Haldi Kunku or Haldi Kumkum in Hindi. Women observe nine days, called 'Devichi Navaratri' starting with 'Chaitra Gauri,' all the way till ‘Akshaya Tritiya’. 'Paanpoyi' or large pots of water are specially set up in public space in order to help the needy. "After the puja of the water pots, the very act of offering water to one and all is important on Gudi Padwa. People can distribute water this way till Akshaya Tritiya.

The other important attraction of Chaitra Haldi Kunku is Kairichi Daal and Kaari Panha, indicating the onset of spring and the welcome of raw mangoes. About two three days back I was speaking with my cousin P and she mentioned of attending Chaitra Haldi Kunku and eating Vaatli daal and the mere mention of Vaatli Daal tempted me to make it at the earliest. To add to my interest was also the quick comment by P that her MIL makes a very low oil version of it which is very light to eat. She explained in short how I could make it in the microwave partly and then cook in pan later. I have already mentioned earlier here that P and her MIL are great cooks and their Stuffed & Batter Fried Bread Roll was a post read by many..

Now, that the Chaitra month is already over, yet I did make the daal my way with the tips I had learnt from P and it really turned out light to eat and less oily. The original method of preparation makes use of loads of oil for roasting and cooking the daal. This method is far more easy, simplified and perfect for weight watchers like me. Yes, after a month of successful diet control and with 3kgs down I can tell everyone now that I’m watching my weight , I still have a long way to go but the process has begun, finally.

It is a very healthy preparation with lentils and raw mango and can be cooked in less than half an hour if you have soaked lentils in hand. It's spicy, tangy, slightly sweet..it's just very tasty and asafetida adds more flavour.

KAIRICHI VAATLI DAAL

Soaking Time:4-5hrs

Preparation Time:10mins

Cooking Time:20mins

Standing Time:1hour

Serves:3

Ingredients

2cups of Soaked Bengal Gram/ Chana daal

7-8 green chilies

1tsp cumin seeds

1small piece ginger

3baby raw mangoes

1/2tsp turmeric

1tsp coriander powder

1/2tsp cumin powder

1/2tsp eno fruit salt

1tsp sugar

1/2 lemon's juice

For tempering

4-5tsp oil

1tsp mustard

1sprig curry leaves

1/4tsp asafetida (heeng of good smell)

For Garnish

Chopped Coriander

Freshly Grated Coconut

a lemon wedge

Method

Wash a cup of Bengal gram/ chana daal and soak for 3-4 hrs. It doubles in volume.

Strain all the water and keep aside. Coarsely grind the lentil with 5 green chilies, ginger, cumin and raw mangoes. If you do not have raw mangoes, amchoor can be used instead.

Transfer the ground lentils to a microwave safe bowl and add about 1/4cup water.

Add 1tsp oil, salt to taste, suagr, cumin and coriander powder.

Mix thoroughly and just before putting in microwave add eno fruit salt and give a quick stir. The fruit salt helps to make the lentil cook light and fluffy. This was a tip given by P's MIL, Sandhya Mavshi. Thanks so much Mavshi, this tip does work.

Heat it in the microwave for about 10-12mins, and keep mixing after every 2mins.

after 5mins of cooking

after 10mins of cooking

At this stage, either wait for cooling of the mix (like I did) else proceed with the next step. But waiting is advisable.

Crumble the cooled mix with fingers.

Heat about 3tsp oil and add mustard seeds to it.

Lower the flame and add asafetida, this prevents it's burning.

Add curry leaves and two slit chilies.

Tip in the cooled and crumbled lentils.

Mix the lentils properly and cook on high heat for 2-3mins.

Cover and cook under steam for 5-6mins again. Mix lemon juice. If you feel that the lentil is very dry, sprinkle some water and steam cook for 2-3mins, till soft.

Serve hot garnished with chopped coriander, coconut and lemon wedge.

Sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds and My Culinary Creations- Snacks

Eggless & Whole Wheat Garlic Cheese Italian Flat Bread..Step by Step

2012-04-25T17:00:00.000+05:30

Hi All!

I know, I know, you might say this looks like a pizza but it isn’t..

Recently, the kid insisted to buy this version of bread from a famous bakery here. He loved the flavor of the bread and insisted that I should also make this. Now, being a mother, I had to tweak the recipe and make it more healthy, hence, I opted for a whole wheat version.

I decided to make a round shape flat bread only for simplifying my work (the reason it looks more like a pizza), one is free to make a square, rectangle, oval or any shape of their choice. The bread is a little dense because of the use of whole wheat but there’s no compromise on the taste.

As the name suggests, it has garlic and cheese in it and makes use of Italian herbs. To that extent it does resemble the Pizza but the bread is much more softer and much lesser cheesy, making it suitable for everyday eating. One can also call it a ‘Cheat’s Pizza’..

This bread makes an excellent snack for the kids as it has many inviting flavours and has cheese too..

This bread goes straight to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds.

WHOLE WHEAT GARLIC CHEESE ITALIAN FLAT BREAD

Makes:2

Serves:2

Preparation Time:45mins

Cooking Time:20-25mins

Ingredients

1cup APF + more for dusting

1cup Whole Wheat Flour

2tsp olive oil

1tsp salt

For Topping

2tsp chili flakes

2-3garlic cloves, thinly sliced

3-4olives, sliced

3-4jalapenos, sliced

1/4onion thinly sliced

2pinches oregano

2cubes cheese ( I used paprika flavored)

2tsp milk (for milk wash)

For Yeast Proofing

1/2-1tsp sugar

3/4cup luke warm water

1tsp dry yeast

Method

Proof the yeast with sugar and warm water and let it stand for 10-15mins, till it froths.

Mix both the flours, add salt and 1tsp olive oil to it.

Add the yeast gradually and knead a dough. Knead it well for 8-10mins.

Apply olive oil and knead again.

Rest the dough covered in a warm place till it doubles in volume (should take 30-45mins).

Meanwhile chop the ingredients for topping and keep all topping ready.

Once the dough has doubled in volume, cut it into two equal halves.

Punch down one half and make a ball.

Dust the floor with APF and using a rolling pin roll a disc of 5” diameter.

Shift it to a greased baking dish.

Spread a few pieces of sliced onion, jalapenos, garlic and onion on the disc and using the back side of the spoon press lightly on the disc.

Sprinkle chili flakes and oregano.

Grate the cheese on top.

Cover and let it rise again for 10-15mins, lightly apply milk wash, which provides a glaze and nice golden colored crust.

Bake in preheated oven at 180C for 20-25mins. Tap on the bread, a hollow sound indicates that the bread is baked.

Repeat the entire process for the second half too. Serve warm.

Sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds, Tickling Palate's, I Love Baking and Vardhini and Sumee's Bake Fest, My Culinary Creations- Snacks

Pink Beet Fit Paratha

2012-04-23T17:00:00.000+05:30

Hi All!

Joining my list of healthy and tasty snack items, is this Pink colored Paratha which I had made for the kid's lunch box. This is a nutrient 'BLOCKBUSTER' PARATHA. My regular readers would know that all my innovation goes in making food item for the kid in a tasty and nutritional way. The kid is in his pre-teens and definitely needs a good dosage of proteins along with other important nutrients.

Like the chickpeas, the kid is also quite fond of tofu and that helps me, as tofu or (soybean paneer) is an excellent source of proteins. One half cup serving of raw firm tofu contains 10.1 grams of protein. The recommended daily intake is 56 grams for most men and 46grams for most women. I also added beetroot, which not only provides the attractive pink color to the bread but is an excellent source of Iron also. The unique crimson color of the beet is due to Betalin pigments such Betanin and Betacyanin. Raw beet are excellent source of Folate and Vit. C and are quite low in calories. Along with the beet, also went veggies and greens..

I used very little oil to lightly smear the Parathas. Overall, the Paratha is very rich nutritionally, looks very beautiful and is quite tasty too. My kid who hates eating Beetroot is a fan of this Paratha and my niece who was visiting us recently, also loved eating this. This paratha has become quite popular amongst the kid's school friends too. The kid also loves to roll this and eat as a snack after playing.

Pink Beet Fit Paratha

Makes: about10

PreparationTime: 20mins
Cooking Time: 20mins
Serves:3

Ingredients

about 2cups whole wheat flour
half medium size beetroot (grated)
100gms Tofu grated
1/4cup cabbage finely chopped
a small handful mint leaves, finely chopped
a small handful coriander leaves, finely chopped
5green chilies finely chopped (decide based on the spiciness of chilies)
2tsp ginger grated
salt to taste
oil for smearing

Spices

1tsp red chili powder
2tsp coriander powder
1tsp cumin powder

Method

Take all ingredients (except flour and oil) in a kneading plate (paraat).

Mix properly.

Once the veggies starts to release water, add the flour and mix. You will get a crumbly texture. Leave for a minute or two.

Using minimum water knead a tight dough. Keep the dough tight as the veggies release water and the dough becomes softer after some time.

Take gooseberry size ball and roll it thin (5”disc) using dry wheat flour to make a Paratha.

Heat a griddle and roast the Paratha lightly on either side. Apply a few drops oil on either side and roast again till cooked.

Serve hot with curds and pickle, or roll them up eat.
These make excellent lunch box item and an afterschool snack as they are healthy, filling and very tasty too.

Sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds and reposting Stuffed Dahi Vada and Corn on Wheat Canapes-A Fusion Chaat for the event . Also to Sangeetha's event me your HITS-Soy recipes, guest hosted by Prabha.

Hariyali Chana Masala

2012-04-19T17:00:00.000+05:30

Hi All!

Like my previous post of Lentil & Spinach Sandwich, I’m posting yet again a combination of protein and greens in a very tasty ‘Avatar’. My family loves the chickpeas and that makes it easy for me to give the kid an additional dose of protein in an easy and many ways.

I was once again greedy while picking the greens from the vegetable mart. The fresh green leaves attract me so much that I’m tempted to buy them at once. And once I’ve bought them, I’m in a hurry to finish them before they perish. This curry was concocted in a hurry in order to finish a lot of greens.

Once I had finished cooking this curry and tasted a bite, I told myself of making the mistake of buying excessive greens more frequently as the curry was finger licking tasty. I gave the curry to S in his lunch box along with Phulka and fresh salad. He called me especially to tell that whatever ‘new’ I had made was extremely tasty. I was beaming with joy and was mentally saying ‘tell me something new’ as I already knew how tasty it was….

Do not relate this curry to the Chana Palak served in restaurants, as this curry not only uses spinach but many more greens, making it more flavorful. Plus unlike restaurants, I've made this very low in oil and have not used any potent spices or garam masala. So the curry retains all natural flavors of the greens..

This curry is extremely versatile, I had made it dry, as I wanted to give this in the lunch box, but it can be made in a gravy fashion and eaten with rice. The dry version itself can be eaten as a 'Chaat' garnished with chopped onions and 'Sev' as the curry itself is tangy and ‘chatpati’. The curry, when stuffed in bread, makes an excellent sandwich. I had made the sandwich for the kid’s snack box and he had loved it.

HARIYALI CHANA MASALA

Serves:3
Preparation Time: 20mins
Cooking Time:15mins

Ingredients

1-1/2cups pre-soaked & pressure cooked chickpeas or canned chickpeas
1medium sized onion, finely chopped
2 medium sized tomatoes, finely chopped
2-3tsp grated ginger

To grind together

2handfuls spinach leaves
a small handful coriander leaves
a small handful mint leaves
1tbsp coriander seeds
1tsp cumin seeds

Spices

1tsp roasted cumin powder
1tsp red chili powder
3/4tsp turmeric powder
3/4tsp rock salt
3/4tsp dry mango powder (Amchoor)
2tsp coriander powder

Method

Blanch spinach and shift in cold water.

Heat about 4tsp oil.

Add ginger and sauté.

Add onions and sauté till slightly golden in color.

Add tomatoes.

Tip in all spices and salt to taste, mix thoroughly. Cook till tomatoes are mushy and oil separates.

Add the cooked chickpeas and mix thoroughly. Crush a few chickpeas to get an even texture.

Grind all ingredients under ‘to grind together’ to make a fine paste. Remember, with temperatures soaring high, the greens oxidize fast and it’s quite difficult to retain the green color. So, it’s advisable to grind them just before adding to the curry. Add the green paste to the chickpeas. Mix and cook for a minute or two.

Serve with roti/rice.

Sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds as this can also be eaten as a 'Chaat'. To Priya and Vardhini's Healthy diet- Vegetarian Side Dishes

Lentil-Spinach Sandwich

2012-04-17T19:25:00.000+05:30

Hi All!

Sorry for an abrupt break, believe me it was forced on me by my non functioning laptop :-(.

Recently, I was reading the article in the Times Of India about obesity in children. The article mentioned that about 19% of school children are overweight. In order to give children a healthy diet, mothers at times go overboard and provide them high on fats and carbohydrates diet. It is important to see what kind of ingredients we are adding to our food and also their calorific values so as to keep a check on the calorie intake. If you read my snack section carefully, you would notice that I rarely indulge in deep frying and try to incorporate fresh and healthy ingredients to make snacks.

In my attempt to make a healthy and a balanced food item which is low in fats, I made this snack which is perfect for everyone. It’s a high on protein and a mineral rich sandwich. In my attempt to give the kid a healthy, filling and yet a tasty food, I keep using the greens in my cooking in some way or another, plus I've to ensure that he also gets sufficient protein in his diet.

This snack is a perfect blend of proteins and greens in a very tasty way. I've used my dry version of Daal-Palak to make this sandwich and believe me, the kid ate it without making a fuss. I cooked the lentils enough to have a grainy texture, I did that intentionally so that the lentils are clearly visible. I've used a whole wheat garlic bread to make the sandwich, one is free to use their choice of bread but I must say, it's better to avoid processed flour bread.

I used the Panini Grill to give the perfect grill marks on the sandwich, the marks definitely makes the sandwich look more attractive.

Spinach-Lentil Sandwich

Makes:8
Serves:3-4
Preparation Time: 45mins
Cooking Time: 3mins per sandwich

Ingredients

Whole Wheat Bread Slices:16
Daal Palak Curry
half onion (sliced)
Home made garlic oil
chaat masala

Method

Take a bread slice.

Spread the daal-palak on a bread slice.

Put a few onion strips over it. Sprinkle some chaat masala.

Cover it with another bread slice and press gently. Cover it with another bread slice and press gently.

Lightly brush the home made garlic oil on the outer part of bread slices.Grill in a Panini or sandwich maker.

Serve with salad.

Sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds.

‘Only’ South Indian Round Up Part-II & The Giveaway Winner Is..

2012-04-08T18:00:00.000+05:30

This is the second part of the round up and includes entries from India. There are total of 84 entries in this part. Thanks for participating and putting up such a overwhelming response.

1. Avalakki Bissi Bele Bhaath..using Beaten rice by Pari ( It’s Me)

2. Green Gram Curry by Roshelle

3. Avarakkai Thoran by Kaveri Venkatesh

4. Lentil Fritters by Uma Iyer

5. Cauliflower Green Peas Curry by Faseela

6. Surul Aappam by Christy

7. Maida Crepe by Christy

8. Cabbage Cutlet by Faseela

9. Rice Dumpling Payassam by Faseela

10. Chettinad Mushroom Masala by Kalpana Sareesh

11. Beet Root pickle by Acchu Amma

12. Pesarattu by Aishwarya

13. Khara bath by Aishwarya

14. Parippu cheera curry - Kerala recipe by Ramya

15. Banana Nest by Faseela

16. Vegetable Korma by Acchu Amma

17. Idichakka Thoran by Acchu Amma

18. Mango Rice by Lavanya

19. Menthya Matvadi Palya by Paaka-Shaale

20. Puli chutney/ Tamarind chutney by Farah

21. Dates Fritters by Teena Mary

22. Kerala Olan by Asiya Omar

23. Avial by Asiya Omar

24. Ragi Mudde n Hurali Palya by Kalpana Sareesh

25. Wheat Flour Rava Dosa by Radha

26. Bisebelabhath by Christy

27. Arachuvitta Vengaya Sambar Tamil Brahmin Style by Saraswathi

28. Spicy Tomato Rasam by Chandrani

29. Tomato Garlic chutney by Ramya

30. Pulikuthi Poduthul by Sona

31. Sambhar by Divya Prakash

32. Moong Daal Chila / Pesarattus by Charul Ajmera

33. Dates & Vermicelli Payasam by Roshan

34. Small (Pearl onion) Sambar vadai by Jaleela

35. Mint Idli by Santosh Bangar

36. Instant Rava Idli by Raksha

37. Idli & Sambhar by Raksha

38. Mysore Dosha by Faseela

39. Appam without Yeast by Faseela

40. Okra n Coconut Kootu by Vimitha

41. Chukku Podi/ Dry Ginger Powder by Faseela

42. Coriander Tomato Chutney by Kaveri Venkatesh

43. Carrot Rice by Santosh Bangar

44. Pavakkai Pitla by Saraswathi

45. Karuppu Uzunda Vadai by Ayeesha

46. Beans Paruppu Usili by Krithi

47. Idiappam with Mixed Beans Stew by Julie

48. Tapioca Curry in Coconut Sauce (Kappa Curry) by Sun, Moon & Potatoes

49. Arachu Kalakki by Sona

50. Sambhar Sadam by Lubna Karim

51. Vankaya Pachi Pulusu by Mythreyi

52. Cracked Wheat Idli with spinach and chana dal by Santosh Bangar

53. Quinoa Bahala Bath by Krithi

54. SAGO- JAVARISI IDLY by Sudha

55. Pachi Pulusu by Sravani

56. Ulli Theeyal by Reshmi

57. Manga Sadam/Mango Rice by Saraswathi

58. KEERAI PAKODA by Sudha

59. Fresh Red Broad Beans & Shallots Sambhar by Pari

60. MEDU VADAI by Kavi

61. Vazhakkai Poriyal | Vazhakka Thoran by Sona

62. Upma by Kanchan

63. Ammini Kozhukkattai by Rajani

64. Kuzhi Paniyaram by Rajani

65. Kathirikkai Milagu Curry by Radhika

66. Coconut Rice by Princy

67. Aloo Gadde Hurda Uperi by Pari

68. Pepper Rasam by Prathibha

69. Cabbage Chapati by Prathibha

70. Raw Mango- Brinjal Dal by Prathibha

71. Masala Uthappam by Prathibha

72. Brinjal-Soya Chunks curry by Prathibha

73. Alu Fry by Prathibha

74. Boorelu/Sugeelu by Prathibha

75. Holige Saaru by Prathibha

76. Raw Banana Fritters by Amina

77. Jhunka-Chapati by Pari

78. Tomato Rice s/w Tapioca Pearl Papadum by Taruna

79. Vazhaithandu Thoran by Kaveri

80. Vendakka Pachadi by Sona

81. Easy Plantain Curry by Nithu

82. Chayote Sambar by Nithu

83. Urad dhal Vadai by Jaleela

84. Coconut Chana Dal Chutney by Sravani

Finally the winner of the giveaway sponsored by www.tarladalal.com.. I’m sticking to the rule of using a random method to pick up the winner as it’s difficult to choose one winner from such wonderful entries. I’m also sticking to the rule of giving the giveaway to the followers of my blog, this is not a condition to get more followers to the blog, but it’s giving due respect to the people who are seriously interested in my blog and do not hesitate to show that publically. Food Blogging is a continual learning process and these are the people whom I can locate easily, hop to their space and learn more from them. A giveaway is definitely my way of admiring their work. There is no disregard to the anonymous followers but sadly I can not track you down that easily and learn from you.

The winner is No. 69, Cabbage Chapati by Prathibha of Chef and Her Kitchen. Congrats dear, a well deserved win. I must tell my readers that Prathibha is a very competent cook and has recently posted her 300th post and completed 3yrs of blogging.

‘Only’ South Indian Round Up Part-I

2012-04-07T17:00:00.000+05:30

I must start with a big thanks to all my fellow food bloggers who have participated in the event and made it really huge. There’s a wide spread buffet with a total 155 recipes sent by bloggers in India and abroad. You have a choice of cuisine from all the four states of South India and I must admit, it’s very difficult to choose, which one to try..

My special thanks to Faseela, Achus Amma, Fathima, Julie, Rasya, Prathibha, Hema & Prabhamani for sending multiple entries, you all rock!!

I’ve a humble request to make i.e., Please read and follow the event rules carefully before linking the entries, as it makes your as well as moderators job easy. It leaves a bitter note on either side if the reminders are to be sent again and again regarding following rules, so let’s avoid the bitterness. Do understand that the usage of logo is mandatory as some bloggers do not put up the logo even after sending a reminder. My host for the current event ‘Only’ Snacks and Starters, Raji, is facing the same problem as her request sent to the bloggers for using the logo has been ignored. Let’s be more understanding please and co-operate.

In this part of the round up one can check 70 recipes which have been contributed by the bloggers living abroad..

1. Mirchi Ka Salan ( Hyderabadi ) by Shobha

2. Appalam Koottu by Surya

3. Bitter Gourd Fry by Hema

4. Ragi & Protein Sevai by Sensible Veg

5. UGGANI (puffed rice snack) by Shobha

6. Crushed Idli Stir Fry by Nupur

7. Maida Murukku by Prabhamani

8. Brown Rice Idli by Nupur

9. Mysore Masala Dosa by Rasya

10. Brinjal Curry/Eggplant Curry by Prabhamani

11. Brinjal (Egglant) Rice by Hema

12. Arachuvitta Vengaya Sambar by Saraswathi

13. Banana Bonda by Acchu Amma

14. Pathiri by Fathima

15. Puli Inji - Kerala Style by Tease Your Taste Buds

16. Onion Sambar - Madras Style (ChinnaVengayaSambar

17. Masala Biscuits by Julie

18. Fruits Pradhaman by Achus Amma

19. Pavakkai Chips by Prabhamani

20. Cilantro Cumin Kuzhi Paniyaram by Asiya Omar

21. Parippu Vada by Julie

22. Beet Leaves Thoran/Stir fry by Julie

23. Vendhaya Kuzhambu by Sangeetha

24. Sagu/Sagoo by Rasya

25. Paruppu Rasam by Fathima

26. Neeraahaaram by Fathima

27. Pappaya Pickle by Achus Amma

28. Moong Daal Chila / Pesarattus by Charul

29. Cabbage Thoran (Kerala) by Reshmi

30. Small (Pearl onion) Sambar Vadai by Jaleela

31. Baby Potato Curry by Hema

32. Gothambu Ladoo by Achus Amma

33. Peanut Mint Chutney by Julie

34. Tikki Puri by Rasya

35. Moringa Leaves Salan by Asiya Omar

36. Ripe Plantain Fritters by Julie

37. Uzhunnu vada by Achus Amma

38. Vegetable Oothappam by Prathibha K

39. Girmit by Rasya

40. Vendakkai Pachadi by Achus Amma

41. Poondu Kuzhambu (Garlic Gravy) by Hema

42. Fried Rice Upma by Achus Amma

43. Brown Rice Ragi Idly by Sangeetha

44. 7 Cup Burfi by Prabhamani

45. Nonbhu Adai by SriVidhya

46. Thiruvatharai Kali by Sri Vidhya

47. Bele holige by Paaka Shale

48. Kaththisrikkai Poriyal by Fathima

49. Boondi Ladoo by Prabhamani

50. Lemon Pickle by Julie

51. Beet Root Stir fry by Follow Foodie

52. Idiyappam / String Hoppers by Follow Foodie

53. Tavala Dosa by Rasya

54. Sweet Ammini Kozhukattai by Prabhamani

55. Cauliflower Carrot beans stir fry by Follow Foodie

56. Ripe Mango Pachadi by Achus Amma

57. Wheat Flour Appam by Prabhamani

58. Undayum Kadalayum by Achus Amma

59. Aviyal by Kavitha Vadivelan

60. Uttapam by Rasya

61. Braised Cabbage with Urad Dal and Sesame Seeds by Savage Cabbage

62. Rava Kesari by Prabhamani

63. Tomato curry with Coconut Paste by Julie

64. Ulundham paruppu Curry by Fathima

65. Beetroot Pacchadi by Achus Amma

66. Tomato-Onion Pachadi Achus Amma

67. Kerala Kootu Curry by Achus Amma

68. Sakkarai Pongal/Sweet Pongal by Prabhamani

69. Keerai Bonda by Radhika

70. Ridge Gourd Chutney---Beerakaya Pachadi by Rani Acharyulu

Stay tuned for the II part for more recipes and the winner of the giveaway!

Pesto & Olive Soda Bread

2012-04-04T22:05:00.001+05:30

Hi All!

I have always had a penchant for making breads and baking as I always say is therapeutic. It was one such day when I was feeling lost for no reason and I knew it was time to bake but bake fast. Somehow, I did not have the patience of waiting for the yeast to proof and rise, though the temperature here would have really helped that.

I decided to try a soda bread which uses baking soda instead of yeast as a raising agent. The bread does not need any kneading and has a rustic texture.Traditionally the ingredients used in making a soda bread are buttermilk, soda bi carb, salt and flour. The buttermilk containing lactic acid reacts with the soda to produce carbon dioxide which produces tiny bubbles. It’s a perfect bread to be tried by novices in baking as it needs minimal effort.

The soda bread is commonly made in various cuisines but the most famous is definitely the Irish Soda bread though they are not the inventors, apparently it was made earliest by the American Indians. However, as the Scots have made the bagpipe their instrument, the Irish have made Soda Bread theirs. Not by choice, but by a state of poverty that made it the easiest bread to put on the table.

I had recently bought a book at Reliance Time Out at a good discount, the speciality of this book is that it has step by step pictures making it very easy to understand. Not that this bread was way too complicated to understand but I’m a virtual person, I love seeing pictures and I genuinely believe that comprehension is better with the help of pictures. I always rate a cookbook with good pictures higher than a book which has no pictures or less pictures. This book is by far the best as it has clear, step by step pictures, giving you a clarity whether you are proceeding correct, the texture and finish of the product. I came across this soda bread with olives and pesto and I thought perfect, I had all the ingredients with me to try this bread, I just halved the original recipe. I was overwhelmed with the outcome of the bread

This bread tastes best when eaten warm, it goes well with soups and curries. It can be had as snack smeared with olive oil or tapenade.

Pesto & Olive Soda Bread
Recipe- Frame by Frame Baking
Makes one 4”loaf
Serves:2-3
Preparation time:10mins
Baking time:20-25mins
Cooling Time:10mins
Ingredients
4.5oz of APF
4.50z wheat flour with bran
1/2tsp baking soda
1/2tsp salt
1-1/2tbsp Home made Basil Pesto
1oz chopped olives
50-100ml buttermilk
milk for glazing

Method

Preheat the oven at 200C.
Grease a baking dish with olive spray.
Mix all ingredients and using the buttermilk bring all together. Do not knead.
Dust the platform with some flour and make a ball.
Flatten the ball and apply milk wash. Cut a cross lightly on the top.
Bake till golden brown. The loaf sound hollow when tapped underneath.

Sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds, Tickling Palate's, I Love Baking and Vardhini and Sumee's Bake Fest, My Culinary Creations- Snacks

Tomato-Basil Crostini.. Made Two Ways, Difference b/w Bruschetta & Crostini

2012-04-03T17:00:00.000+05:30

Bruschetta (pronounced Brus-K-eta in Italy and Bru-Sh-eta in USA), is derived from the Italian "bruscare," which means "to roast over coals," refers to the bread, not the toppings. Rather large slices of bread are grilled, rubbed with garlic, then drizzled with olive oil. They are usually topped with tomatoes and basil, though other toppings from meats to vegetables can be used.

Crostini, "little toasts," are thinner, smaller slices of bread (usually from a baguette) that are always toasted then piled with various toppings, such as vegetables, savoury spreads, and cheeses.

Though the two terms are different but are used synonymously in most restaurants here.

I love the basil, especially in summer when it’s freshness is just perfect to escape from this heat. I do not mind topping my salad bowl with these refreshing leaves anytime but one product made using these leaves which I can not deny any time, is the Pesto. My family loves the Pesto and I love making it as it’s quick to make and can be stored easily.

Recently, when I visited the Jehan Numa Palace Hotel with the kids and again later with my dear friend A, I had ordered the tomato-basil bruschetta both the times, and loved it to the core. In Jahanuma too, they had used a French loaf for the preparation and yet called it a Bruschetta, Anyways, one bite in to the Bruschetta, was like a visit to the heaven for me, the flavours outburst on my palate and I just craved for more. I decided to attempt it in my kitchen and glad I did, as me and my kid were grinning eating these beauties. We were overwhelmed with joy and my kid showed his thumbs up, after finishing his plate. The first version made use of the Pesto but I wanted to make another version again which I wanted to simplify further, so that it would not depend on the Pesto and yet gave the same satisfaction and freshness.

I made use of the home made ‘Garlic Oil’ for toasting the crostini, to give it a distinguished garlic flavour and then spread the toppings over it. So here are the two ways of using tomato-basil as toppings..

Ingredients For

Version I- Pesto-Tomato Bruschetta

Serves:2

Preparation Time:10Mins

Baking Time:6-7mins

1-2 small size tomatoes, deseeded & finely chopped

2tsp Home Made Basil Pesto

a pinch of freshly ground pepper

7-8 slices toasted baguette/French loaf

Home made garlic oil
More EVOO (extra virgin olive oil) if required

Method 1

Apply Home Made Garlic Oil lightly on the bread slices and bake on 180C for 6-7mins.

Wash and finely chop the tomatoes, mix the Home made Basil Pesto and pepper, to make the topping.

Spread the topping on the freshly baked bread and serve immediately.

Version II- Tomato-Basil Bruschetta
Serves:2
Preparation Time:5mins
Baking Time:6-7mins

7-8 baked French loaf/Baguette Slices
3small tomatoes finely chopped
1thick garlic clove chopped finely
2-3tsp freshly chopped Basil leaves
2tbsp EVOO
salt & pepper to taste
Home Made Garlic Oil

Method 2

Bake the bread slices as in Method 1.
Mix all ingredients other than bread and top it over bread slices.
Serve immediately.

I can promise that both these versions of crostini, make ideal starters and after school snack. Sending this to my event ‘Only’ Snacks & Starters, hosted by Raji.

Tip: The Crostini should be served immediately after putting the topping else it will turn soggy and chewy.

Pesto..With Basil

2012-04-02T16:54:00.001+05:30

Hi!

Come summer and your body starts asking for cooling and freshness producing food products. For me one such ingredient is the Basil, I’m in love with this herb and I use it profoundly in my cooking.

Topping the list is the Pesto, which is nothing but a quick chutney using the basil leaves. It is a good digestive and the freshness it produces on your palate is amazing. It makes you feel fresh and cool in this heat. I highly recommend this to be kept ready for use in the kitchen as it’s a versatile ingredient.

The pesto can be made in a jiffy if you have the pine-nuts ready for use after peeling, else one could use walnuts too. I use pine-nuts as they are very good for eyesight.

PESTO With BASIL

Preparation Time: 5mins

Makes-almost 3/4 cup

Ingredients

2 cups basil leaves. loosely packed

4-5 garlic cloves

1/4 cup/ 50gms pine nuts

2tbsp EVOO

salt to taste

Method

Grind the Pine nuts and garlic together.

Mix the Basil, salt and EVOO. Grind. If required add more EVOO.

Remove in an airtight container. If you want to store it for a few days, spread a layer of EVOO on top.

Variation :-

To make a Classic Italian Pesto, in the above mentioned ingredients add 1/4cup Parmesan cheese and reduce the salt. Grind together.

Tip- The Pesto should always be covered with oil as it oxidises quickly, diminishing the natural green colour, which has happened with mine, while clicking pics.

You can also try this with the Pesto..

Bi Coloured Italian Sandwich

Event Announcement & Giveaway of April’12

2012-03-31T07:00:00.000+05:30

Hi!

Being food bloggers we all are big time foodies and love to cook food. We all plan our menus well especially when we are expecting guests and to my understanding the best way to impress the guest is with the starters or entrée. If the starters are impressive half the battle is won.

So inviting all my fellow bloggers and readers to participate in April’s Event with the theme Snacks and Starters. The event is guest hosted by Raji of Vegetarian Tastebuds. The details and rules of the event can be checked there.

The giveaway is sponsored by www.tarladalal.com ,is a Cookbook, Snacks Under 10 Minutes.

It’s a book that we all can make good use of in today’s speedy world to eat healthy and interesting snacks.

Jhunka - Chapati..DH’s favourite breakfast, from Karnataka

2012-03-29T18:03:00.001+05:30

Hi All!

Today again I’m sharing another favourite of S. This is easily the easiest way of making DH happy. He loves this preparation a lot and now me too.

When I tasted this preparation for the first time I had a major discussion with DH. When my MIL informed me that she was making Chapati-Jhunka for the breakfast, I had visualised roti and a dry besan curry, as in North and Central India chapati means the ‘basic phulka’ or ‘roti’ and Jhunka in Marathi means ‘dry besan curry’. Actually there’s always a confusion with those terms too, because in all Maharashtrian homes, Jhunka is dry besan (chickpea flour) curry and Pithala means a thick curry with besan. But if you have ever visited a Jhunka-Bhakar Kendra in Maharashtra, they actually serve the Pithala (wet version) with Bhakari.

In all this confusion in my mind, I was extremely surprised, when the preparation was actually served to me, as the Jhunka made was quite like the Maharashtrian Pithala (wet version and not dry) though very different in taste and Chapati was quite like the Paratha but the texture was very different. The Chapati, is much more softer and thinner than the regular Paratha. It is quite similar to ‘Ghadi chi Poli’ made in Maharashtra, though not quite the same as the layers (papudara) are not separated.

I loved the preparation to the core and it tastes best when served hot. I learnt the preparation when it was made the next time again and ever since then it frequents my kitchen. It can be served as a breakfast, lunch or dinner item. We are always eager to eat it, no matter when it’s served.

The soft Chapatis and the naturally flavoured Jhunka just compliment each other and together they play music in your mouth. It’s a preparation that anyone would love and it so happened that I sent it in S’s lunch box and the dish was liked by all. In fact S was surprised that they had not heard of the dish and asked him how it was made..

I’m posting the recipe of Jhunka here, for understanding, how the Chapati is made, please check here in my other blog Kitchen-Basics.

JHUNKA

Preparation Time:10mins

Cooking Time:15mins

Serves:3

Ingredients

4-5tbsp oil

1tsp mustard seeds

1tbsp mix of urad-chana daal

4heaped tbsp besan (chickpea flour)

1/4tsp turmeric pwd

4green chillies finely chopped

1”piece ginger grated

2sprigs curry leaves, finely chopped

2tbsp coriander, finely chopped

3-4tbsp sour curds

about 2glasses water

salt to taste

Method

Heat oil and add mustard seeds, once they splutter, add the mixed daals and fry till golden in colour.
Add the green chillies, curry leaves and half the coriander, sauté.
Add the chickpea flour and turmeric and roast lightly.
Lower the flame and add curds.
Mix properly and add the water gradually, stirring continuously to avoid lumps.
Keep the curry a little thin as it thickens fast on cooking and further on cooling.
Add salt to taste and remaining coriander and bring it to a boil and simmer cook for 5mins.
Serve hot with Chapati.

Aloo Gadde Hurda Uperi..Karnataka Style Stir Fried Potatoes

2012-03-26T17:15:00.000+05:30

Scene1

It's her first day after marriage in her new home and she is midst a new family where every one is trying to make her feel comfortable and saying nice things to her. There are kids playing in the house and MIL and her co-sister cooking breakfast in the kitchen assisted by her own co-sisters. FIL is watching news on TV and inspite of such normal activities happening around her she is feeling lost and left out. She sits in a corner observing everyone and suddenly notices that her younger brother in law is sitting on a sofa chair with a chopping board and knife and next to him are almost 6-7 kg of potatoes soaked in water. He would remove a potato, clean and wipe it and then meticulously cut thin slices. She wonders, why is he spending so much time cutting thin slices at such a slow pace with so much of patience. Hesitantly, she asks him why are you cutting them? The reply she gets was a simple sentence 'for making Hurda Uperi'.

She is not able to understand the word and with a confused face looks towards her MIL for an explanation, the explanation comes but from MIL's co-sister. The new bride is informed that the dish is a family favorite made using the potatoes and all family members fight, so that they get to cut the potatoes. The bride is satisfied to an extent but not completely. She relishes the preparation during lunch along with rice and Jeerige Kattu and her husband explains her later on that Aloo Gadde means Potatoes, Hurda means fried and Uperi means slices in Kannda. After given an explanation, she keeps wondering, how difficult the preparation would be...?

Scene 2

It's about a month after her marriage, the new bride has been learning regularly the Karnataka cuisine to reach her husband's heart. She finally asks her MIL to teach the 'Uperi'. This is the only word that she is able to recollect and her MIL keeps wondering what the DIL is trying to say. The DIL then explains that it's the family favorite made with potatoes. The kind hearted MIL understands finally and tells the new DIL that the preparation is way too simple and can be made quickly, the only time consumed is in cutting the potato slices evenly and thin.

The DIL takes the challenge of cutting the slices and since she is still not adept with her knife skills, she fumbles many times while cutting but finally sails through. The MIL makes the preparation in front of her in the next fifteen minutes and the new DIL is delighted to see that the preparation is way too simple and yet the result is so very tasty.

Scene3

The husband gives his wife a list of the items she must cook before she leaves for her Mom's place, and topping in the list is Aloo Gadde Hurda Uperi. The wife smiles, cooks all his favorites and refrigerates them before leaving for her husband to savour them later on in the coming week.

By this time I'm sure you must have realised that this DIL was none other than 'ME' and it is S's favourite preparation which I did cook before I left on vacation .

It is now my turn to share this family favorite recipe with all of you. I can say that I've mastered this easy preparation in all these years and I cut the slices pretty fast now :).

Aloo Gadde Hurda Uperi

Serves:3
Preparation Time:15mins
Cooking Time:15mins

Ingredients
about 500gms potatoes,sliced
3tbsp Saaru/rasam pudi
1tsp chilli pwd
3/4tsp turmeric pwd
salt to taste
1tsp mustard seeds
5-6tbsp oil

Method

Wash the potatoes and remove the dirt. Let them dry and then slice as thin as possible. I always use potatoes without peeling as the skin is rich in minerals, but if you want you can peel and use.

Heat oil and mustard seeds, once the seeds splutter, tip in a few slices of potatoes along with turmeric and chilli powders, this prevents burning of spices.

Add all the potato slices, salt and rasam pudi. Mix thoroughly and cook on a medium flame without covering the pan.

Cook till done. Serve hot with rice and Jeerige Kattu.

Tips:

This recipe needs more oil for cooking.

For making a good stir fry, ensure that the potatoes are dry and have no excess water.

This preparation tastes best when made a little spicy as it is to be mixed with rice.

Sending this to my event 'Only' South Indian hosted here.

Fresh Red Broad Bean Seeds & Shallots Sāmbhar

2012-03-23T17:00:00.000+05:30

Hi! Wishing Every One a Happy Ugaadi/ Gudi Padwa.

I have always had a fascination for the broad beans especially the red ones with white marks on it. Living in North India, those beans were never available. During my visits to hometown I would ensure to pick up a packet of the dry version. I love making curry with these beans and I’ve posted a spicy one here.

These days the vegetable market here is flooded with various kinds of broad beans and I was too ecstatic to notice and explore them. During one of such market visits, out of curiosity I opened the bean and beamed when I found my favourite red broad bean, that too raw and fresh.

I ensured to pick those beans and after reaching home, meticulously separated the fresh seeds from the bean pods. I made a dry curry with the bean pods and decided to make huli/sambhar with the seeds. I had a feeling that the seeds are perfect for making the Sāmbhar and will absorb the flavours.

My instinct was correct as the kid declared it the best Sāmbhar ever made and S savoured it as much. The addition of shallots was like ‘sone pe suhaga’. It very much enhanced the flavour of the sambhar. If you like trying various versions of Sāmbhar then this Sāmbhar is my personal recommendation.

Red Broad Beans and Shallots Sāmbhar
Serves:4
Preparation Time:15mins
Cooking Time:30mins

Ingredients
8-10 shallots
1cup fresh red beans
1-1/2cups cooked toor dal
1/4tsp good quality heeng/asafoetida
1tsp red chilli pwd
1/2tsp turmeric pwd
5tbsp sambhar pwd
10-15 curry leaves
1-1/2tbsp tamarind extract
salt to taste
2tbsp oil
1tsp mustard seeds

Method

Pressure cook the lentils with turmeric and heeng. Pressure cook the seeds too.
Heat oil, splutter mustard seeds and curry leaves.
Tip in the shallots and sauté.
Add the chilli pwd, salt to taste and sambhar powder. I used sambhar powder from Grand sweets and I must say it’s really good. If any of your friends are visiting Chennai , do ensure that you get a batch of this aromatic masala, the way I did.
Add the cooked beans and mix. Mix the lentils and tamarind extract and enough water. Bring the sambhar to a boil and simmer for 10mins. Serve hot.
Sending it to my event ‘Only’ South Indian held here.

Stuffed Dahi Vada

2012-03-21T17:00:00.001+05:30

Hi all!

With the onset of summer my need for cooling foods has definitely increased and one important ingredient whose value has increased in my daily requirements is curds. I’m trying to eat curds in different ways, the most commonly made item definitely is the butter milk or Chhaas.

Summer also reminds me of the melt in mouth dahi vadas or Dahi Bhalla. The word Dahi Bhalla reminds me of the place Natraj's Dahi Bhalle at Chandni Chowk, New Delhi. I've had the most amazing dahi vadas here. If you are visiting Chandni Chowk, do not miss eating at this place.

Another place where you not only get excellent Dahi vadas but also get entertained by magic with spices is Joshi Ke Dahi Vade at Sarafa, Indore. This place has got good reviews by Rocky and Mayur Singh of Highway on My Plate.

I wanted to make Dahi Vadas for the Holi and I had in mind the stuffed Dahi Vadas that I once had at Delhi. I wanted the stuffing to be different from what I had eaten and I had a rough idea of how to go about it. So, with all sincerity I attempted the Dahi vadas and to my delight they turned out beautiful with the soft, spongy texture, they just melted in mouth. The kid loved it and S, who is not a big fan of these, had a few.

Here's my version of stuffed dahi vadas.. perfect for parties and even otherwise.

Stuffed Dahi Vada

Soaking Time:3-4hrs

Preparation Time:30mins

Cooking Time: 30 mins

Makes:14-15 Vadas

Serves-6

Ingredients For Vada

1cup Urad dal soaked

salt to taste

oil for frying

For the stuffing

handful coriander chopped

handful mint chopped

8-10cashew nuts chopped

1tsp ginger grated

2green chillies finely chopped

1tsp roasted cumin pwd

salt to taste

For soaking

a mix of butter milk and black pepper water

For Dahi/ Yogurt Mix

2-1/2cups thick curds, smoothened

2tsp sugar

1tbsp roasted cumin pwd

1tsp rock salt

salt to taste

1'” piece ginger grated

To garnish

carrot juliennes

tamarind chutney

red chilli and roasted cumin pwd

Method

Soak the Urad dal for 3-4 hours. Grind it to a smooth paste using minimum water. Beat it nicely to make a light batter. Add salt and mix. One can check the lightness of the batter and texture here. If the batter is light and well beaten then there is no need to add the baking soda which many people add to make the vadas soft but I always feel that adding soda increases oil absorption.

Prepare the yogurt mix using all the ingredients given in that category and chill it in the refrigerator.

Boil 2cups water with a little salt and 10-15 black pepper corns. Strain and mix this with 2cups butter milk. This makes the soaking liquid for the vadas. Soaking the vadas in butter milk helps absorb the excess oil and gives the vada the first flavour of dahi. The vada soaked in butter milk gives a better taste and are less oily than soaked in warm water. You will never feel thirsty after having vadas made in such a way which normally is the case when you eat fried stuff.

Mix all the ingredients of the stuffing. Meanwhile heat the oil for frying vada.

Take lemon size filling on a greased plastic sheet and pat it with wet hands to make a square. Fill 1/2tsp stuffing in it. With the help of the plastic fold the square to get a triangle. Seal the edges. Remove the stuffed vada and slide it gently into oil. Fry on a medium flame till golden in colour and then soak it in the butter milk for 10 mins. Make all the stuffed vadas in this manner.

Squeeze out the excess butter milk from stuffed vadas, gently. Arrange the stuffed vadas on the platter and pour the yogurt mix.

Garnish with tamarind-dates chutney, carrot juliennes, chilli and cumin powder. Serve chilled.

Sending it to Julie's EP Series- Herbs and Spices, Cilantro and Cumin , Rasi's I'm Star Event,

Cooking For Myself at Vegetarian Surprises, Beat The Heat hosted by Surabhi Nayak

Indian Food Palooza hosted by Prerna, Kathy and Barbara.
Have reposted this here and sending this to my event ‘Only’ Snacks & Starters hosted by Raji at Vegetarian Tastebuds.

Very Spicy.. Green Chilli Chutney

2012-03-19T17:00:00.000+05:30

Hi All!

While all of you read this post, I'm at Mom's place enjoying my well deserved break and vacation. I'll be back soon to read your posts meanwhile enjoy this spicy chutney..

There are days when you feel like treating your taste buds with something very hot, fiery and spicy. For those days, I’m sharing this chutney with you. This is DH’s favourite and the recipe as usual is shared by my dear MIL.

It’s perfect with hot steaming rice with a dollop of ghee and if you have some filtered ground nut oil, that will be absolutely great.

Ingredients
Serves: 2
Preparation Time:10mins
Cooking time:5mins
4tsp Bengal Gram/ Chana dal
15 hot fiery green chillies
1-1/2 cup coriander leaves
2tbsp dry coconut
gooseberry size tamarind
a few tea spoons oil
For tempering
1/2tsp mustard seeds
a pinch of strong asafoetida/heeng
1tbsp oil

Method

Wash and chop the coriander and sauté in a few drops of oil.
Roast the lentils in a few drops of oil.
Roast the roughly chopped green chillies.
Dry roast the coconut.
Grind together the chillies, coconut, coriander, salt to taste and tamarind. Use water only if required.
Prepare the tempering and pour over the chutney and mix.

Sending this to my event 'Only' South Indian hosted here and also Any One can Cook, hosted by Aiyeesha

Sending it to Julie's EP Series- Herbs and Spices, Cilantro and Cumin , Rasi's I'm Star Event

and Cooking For Myself at Vegetarian Surprises.

Act Chawa Sabudana Vada Ready Mix..a Product Review

2012-03-16T17:00:00.000+05:30

Hello all!

I’m here with yet another product review. I had picked up this product during my recent few hours halt at Mumbai. It was newly launched product at Hypercity. I got particularly interested in this product as it was an instant version and I greedily picked it.

It is not that I do not know how to make sabudana vada that I picked this Mix, as a matter of fact I make excellent vadas and I do not mind boasting about it. I’ve posted my version of making authentic sabudana vada here.My kid loves this vada and at times he wants it made instantaneously which is not possible and then he sits with a sullen face. It was for the kid’s disappointed face, that I picked the Mix so that I could bring a smile.

The pack has a content of 200g and is priced Rs.46/-. It has a decent shelf life of 10 months and has no added preservatives or colours. The price is reasonable for a common Indian consumer. It’s perfect to be used for fasting too.

I must say I was very apprehensive about the Mix and it’s outcome but I was amazingly surprised with the result. The Sabudana vada was perfect, I’ll not say it matches what I make at home but the flavours are authentic. The best part is that the Vadas can be made within 45mins and you do not have to follow the usually long procedure. The vada did not absorb excess oil and were crisp and for me it only lacked in the chilli level. I would rather add 1-2 green chillies to Mix. The directions given on the pack are clear without any flaws. The mix makes 15 vadas which is enough for 3people.

It can be used as an entree or starter for guests in case of sudden arrivals. My family loved it and I regretted so much that I had bought only one pack. People living in Central India, do try it and for those who would like to reach the manufacturers at www.actchawa.com or call them at 0712-3224211.

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