The Spice Who Loved Me

Gujarati Series: Kathiawadi Thaali

noreply@blogger.com (TS) — Fri, 11 Jul 2008 00:15:00 +0000

Sev-Tameta Shaak, Sliced red onions, Vagharela Marcha, Ohloh and Parothas.....A Kathiawadi delight.

Recipes coming soon. Stay tuned!

Gujarati Series- Bharela Marcha and Kachumber

noreply@blogger.com (TS) — Wed, 28 May 2008 12:02:00 +0000

Bharela Marcha is nothing more than spicy stuffed peppers and kachumber is simply- a salad. When paired with some hot chapatis, this becomes a meal to savour.

Here is the recipe:

Bharela Marcha - Stuffed Peppers

7 or 9 - mini bell peppers
1/2 cup - besan flour
1/4 tsp- turmeric
1.5 tsp- dhania-jeera powder
1.5 tsp- aamchoor powder
salt, sugar - to taste
2 cloves garlic- grated
1/4 tsp- red chili powder

1tbsp- Olive Oil
1 tsp- Mustard Seeds
1/4 tsp- Asafoetida

Wash the peppers and slit them lengthwise. Make the stuffing by combing all the ingredients together with the exception of the oil,mustard seeds and the asafoetida. Stuff the mixture into each pepper lightly.

In a wide pan, heat the oil, add the mustard seeds and let them crack. Add the asafoetida. Now add the peppers once by one and lower the heat to a medium for 5-7 minutes. Lower the heat absolutely after the 5-7 minutes and cover. Let cook until soft.

Kachumber- I was inspired by Indira's lovely Mango Moong Kosambari recipe...it is so healthy, and light, it makes a wonderful accompaniment to any meal.

1 cup sprouted moong
1 celery stalk- chopped
1 small sweet onion-chopped
1 small mango- chopped
1/3 cup- corn

salt, lime juice- to taste
roasted jeera powder - 1 tsp
chaat masala- 1 tsp

Mix well and chill for at least half an hour before serving. Enjoy.

This is going to Pooja of My Creative Ideas for the wonderful event known as JFI- Bell Peppers.

Gujarati Series - Chora Daal-Fenugreek Dhokla

noreply@blogger.com (TS) — Wed, 21 May 2008 11:27:00 +0000

Dhoklas can be made from a variety of ingredients- Chana Daal, moong daal, Besan to name a few. This time around, I made them from Chora daal.
This is fairly easy, and is perfect for weekend lunches.

Ingredients-

1.5 cups Chora Daal
1/2 cup yellow moong daal
1 bunch- fresh or frozen Methi or Fenugreek leaves
2-3 large - chili peppers ( for heat)
1 large piece - ginger
4-5 cloves garlic
1 small bunch cilantro
1 heaping tbsp - besan flour
1 tsp- jeera (cumin) seeds
salt, sugar to taste
1 tsp- Eno or Fruit Salt

Soak Chora Daal and the yellow moong daal together for at least a few hours. When ready to make the dhokla, grind the daals together with the jeera seeds and some salt. The mixture should resemble an Idli batter and should not be too thick or too thin. Grind the peppers, ginger , garlic and cilantro. Add this to the batter along with the sugar and some more salt. Adjust to your taste. Leave the batter aside for 15 minutes, and then add the methi leaves and besan to it. Stir well.
When ready to steam the dhoklas, add the eno to it. This will make them fluffier.
Pour the dhokla batter into a sprayed cake pan. Steam on medium high for at least 15-20 minutes. You may temper them with some mustard seeds and curry leaves. I left them just as they were. Serve with Cilantro-Mint chutney and some hot tea or coffee for a perfectly healthy lunch!

Variation- Add some spinach leaves to the batter instead of Fenugreek leaves.

Note: My blog feeds are not being updated at the 'Taste of India' site. You may subscribe to the feed directly from the link in the sidebar. Thanks.

JFI- Bell Peppers: Quick Pepper Fajitas

noreply@blogger.com (TS) — Thu, 15 May 2008 14:20:00 +0000

Bell peppers are such a delight, their vibrant colors are enough to make you want to grab and munch on them. This is one of my favorite ways to have peppers, in a fajita....try it and see.

Ingredients:

8-Bell Peppers - red, green, yellow and red - sliced in slivers
1- Large White/Red Onion- sliced
1- Large Zucchini- sliced
1- Large Squash - sliced
1- Large carrot- sliced
1/2 cup- fresh/frozen corn
1 Package- Taco/Fajita Seasoning
Salt - to taste
1 tbsp- Olive Oil
Red Chili Flakes, Garlic Powder- to taste

In a wide pan, heat some oil and add the onions and carrots first. Saute for 5 mins. Add the rest of the veggies and add the seasonings. Cook until semi-soft or soft.

Serve with warm tortillas, sour cream, guacamole, olives, salsa and taco sauce and mexican rice on the side. Roll up the tortilla and enjoy.

This is going to Pooja for VOW-JFI- Peppers. Thanks, Pooja for hosting this wonderful event.

Weekend Lunch Series: Spinach-Zucchini Handvoh

noreply@blogger.com (TS) — Fri, 09 May 2008 12:25:00 +0000

Perfect for weekend lunches or brunches.....this Spinach and Zucchini Handvoh really hits the spot. This is one of my favorites for weekend and this time, I added Spinach and Zucchini. Spinach and the zucchini will make this handvoh extra soft. You can add fenugreek, Opo squash, grated potatoes, onions, corn for a variation.

I made this out of the ready made Handvoh mix, which is available at most Indian grocery stores.

Here are the rest of the ingredients.

3 cups - store bought handvoh flour

A container of plain, preferably sour, yogurt,

Salt and Sugar to taste,¾ tsp. asafetida

2-3 tbsp. ginger-garlic-chili paste, 1 tbsp Ajwain Seeds,
1-1.5 tsp. turmeric,
3 tbsp. chopped cilantro
2 handfuls + 1 tbsp. white sesame seeds
juice from 1 lime
1 tbsp. peanut oil (can substitute with safflower or vegetable oil)
2 heaped teaspoons black mustard seeds, 2tbsp - Semolina,
handful of curry leaves
½ tsp. baking soda or ENO

1 bag- chopped baby spinach
2 medium zucchinis - grated
1 onion - made into a paste. You can grind this along with the ginger-garlic and chilies.

Mix 3 cups handvo flour with the yogurt, and ajwain seeds in a large steel bowl; leave out overnight to ferment. You may leave it in the oven with the pilot light on.

Preheat the oven to 350F when ready to bake.

The next day, add the salt, sugar, turmeric, ginger-garlic-chili-onion paste, chopped spinach, grated zucchini, 1 tbsp sesame seeds, semolina,and the cilantro. Adjust the seasoning to your taste. The batter should be of a medium consistency, not too thick and not too thin.

Grease a 15x10 baking dish with some cooking spray. Pour the batter in the dish. Now, here's a tricky part. In the middle of the batter, add the Eno or baking soda, then add the juice of the lemon. Let it bubble up and the mix the batter lightly. Let it rest while you add the tempering.

Meanwhile, heat the oil, when hot,add the mustard seeds, curry leaves, and some sesame seeds and the asafoetida. Pour over the batter and mix it in. Sprinkle sesame seeds on top.

Bake at 350 for 45-50 minutes. Towards the end, turn the grill feature in your oven on and let it brown a bit.

Serve hot with some masala tea, pickles, yogurt or however you like. Enjoy.

Up Close and Personal - Icebergs

noreply@blogger.com (TS) — Mon, 05 May 2008 11:54:00 +0000

Every spring, we are lucky enough to witness some of nature's wonders - the Icebergs. Here are some pictures from the weekend. I am supposed to be packing to move into a new home, but these icebergs beckoned and we just had to heed the call of the mighty giants. Enjoy the pictures.

Have a wonderful day ahead.

Comments Closed until the move into the new home. See you all later.

Pictures taken by: TS

Healing Foods - Moong daal With Spinach

noreply@blogger.com (TS) — Wed, 30 Apr 2008 15:22:00 +0000

I have been on many crash diets in my day....and not one of them have worked..mainly because of my high expectations to lose weight in a really short period of time.Not very smart. This is what I have learned:

Crash.Diets.Don't.Work.

So, what DOES work? for me, success has been adapting an Ayurvedic routine. I decided to really make a 'lifestyle' change many months ago and it has worked for me.

I won't go into complete detail in this post, but for those who are interested, please check out the Ayurvedic links in the sidebar, you'll find a wealth of information there. A separate post on this topic coming soon.

Here is one such recipe that really calms the system, is low fat, and totally healthy for all.

'Moong Daal with Spinach' Curry:

Tip: Use a pressure cooker for quick and best results.

1.5 cups yellow moong daal- rinsed well, and soaked for at least half an hour.
1 bunch baby spinach - chopped
1 tbsp or less - Olive or Canola Oil
2-3 cloves Garlic -minced
1/4 tsp - turmeric
1/4 tsp - Asafoetida
1 tsp - chili powder
1 tsp - garam masala (optional)
1/4 tsp- cumin seeds
Salt - to taste

Rinse the Moong daal well and let it soak for about half an hour. Chop the baby spinach and set aside.

In the pressure pan, heat the oil. Add the cumin seeds and the asafoetida. Now add the garlic and stir well. Add the spinach and cook until wilted. Drain the daal and add it to the pan. Keep stirring and add the rest of the seasonings. Add enough water to cook the daal, if you like it soft and mushy like I do, add 1.5 cups of water, just be sure to adjust the seasonings.
Let it cook until the regulator whistles twice.
Serve hot with some Jowar rotis and some buttermilk for a complete meal.

Gujarati Series: Sabudana-Batata ni Khichdi

noreply@blogger.com (TS) — Fri, 25 Apr 2008 14:26:00 +0000

A childhood favorite of mine.....I would eat this to my heart's content on the days that my mother and Baa kept a 'vrat'. Not me though!

Here is the very easy, but a delicious recipe.....

You will need:

2 cups saabu-daanaa (tapioca)

1 teaspoon -Salt or to taste

8 tablespoons tel (oil)

¼ teaspoon jeera (cumin seeds)

1/8 teaspoon hing -asafetida
1-4 -curry leaves

2 potatoes, boiled, peeled & diced in cubes- Nuke it in the microwave for 3 minutes.

1 teaspoon aadu, adrak (ginger), grated

2 teaspoons lilu marchu (green chili), minced

1 teaspoon or more-sugar

½ cup peanuts, roasted and crushed
Lemon Juice, Cilantro and grated coconut to taste

Rinse and drain the saabu-daanaa under cold water in a colander. Add some water, don't add too much, just enough to coat the sabudaana. Let sit for a good 6-8 hours, overnight is ideal.

When ready to make it, mix in salt, roasted and crushed peanuts, & sugar. Let it sit for 10 minutes.

Heat oil in a heavy bottomed pot, add the cumin seeds, asafetida, some of the chopped green chilies and curry leaves. After 30 seconds, mix in the potatoes, ginger & the rest of the green chilies. Stir & cook until potatoes are lightly browned. Add the Sabudaana and let it cook until they look translucent. Garnish with cilantro, lemon or coconut.

Serve hot with some cold, mellow yogurt on the side. Enjoy.

Thanks to all for the encouraging comments and emails to keep the blog going....!

Have a great day.

Update

noreply@blogger.com (TS) — Tue, 15 Apr 2008 10:37:00 +0000

Thank you all for your comments and requests on this blog. Due to many queries, I have decided to make this blog accessible for all. I hope to eventually come back to blogging, though am not too sure when. Thank you all again for your support and emails.

Cheers,
trupti

Weekend Lunch Series: Vaghareli Bread

noreply@blogger.com (TS) — Fri, 19 Oct 2007 22:06:00 +0000

What do you do when you have a lot of leftover bread from the pau-bhaji you made the night before?? You turn it into a delicious lunch, that's what!

An easy, quick lunch that is sure to please, here is the recipe:

Ingredients:

Half loaf of stale bread-torn into pieces,
1 small- jalapeño- chopped
1 medium onion- chopped
2 tbsp: milk

For the tempering:
1/4 tsp: mustard seeds
1/4 tsp: chili powder (optional)
1/4 tsp: turmeric powder
1 tbsp: Oil, Salt, Sugar to taste, chopped cilantro and lime juice (optional).

In a deep frying pan, heat oil. Add mustard seeds and the onions, and jalapeño. Stir well. Add the torn bread pieces and stir until lightly browned. Sprinkle some milk on top and add the seasonings. Stir well and garnish with chopped cilantro and lime juice. Serve hot with some tea and enjoy!

Cheers~ trupti

Gujarati Series (Winter Warmers):Chili Pepper-Peanut Curry

noreply@blogger.com (TS) — Sat, 15 Sep 2007 14:46:00 +0000

One of the best things about the coming winter months are the warm and comforting foods that go with it......one such favorite is this recipe, peppers and peanuts cooked with coconut and sesame seeds....they just seem to warm you up from the inside out. This recipe keeps for many weeks in the refrigerator. Just heat as much as you need for a nice accompaniment to your meal.

You will need:

7-9: Long Chili Peppers....look for the Mild variety
1 cup Peanuts - boiled in salted water
1/2 cup shredded coconut
2 tbsp- Sesame Seeds
1 small piece of tamarind with its juice extracted
1 tbsp: Oil, 1
tsp: Cumin seeds
Salt and Jaggery to taste

Boil the Peanuts in a little salted water and keep aside. Shred the coconut and cut the chilies. In a large stir fry pan, heat the oil and the cumin seeds. Add the sesame seeds and the coconut and toast till slightly browned. Add the chilies, salt, jaggery and some tamarind juice. Stir and cook for 5-7 minutes. Add the peanuts at this time and cook until the oil starts to leave the sides of the pan. Serve hot with some chapatis.

Enjoy!

Food Network Article.......St.John's Regatta and Indian Food......

noreply@blogger.com (TS) — Thu, 16 Aug 2007 00:06:00 +0000

Hi all!

Hope you're all having a terrific summer.....here is the latest article for the Food Network site that I contributed. Enjoy!

I'll be back to blogging recipes next month. See you all soon!

Cheers,
Trupti

Picture: Summer in Newfoundland......

Weekend Lunch Series: Rava Idlis and Peanut Chutney

noreply@blogger.com (TS) — Sat, 21 Jul 2007 23:24:00 +0000

When I look for recipes, I look for those that I'll be able to whip up in the short time that I have over the weekend. Cooking an elaborate lunch is the last thing on my mind when there are bathrooms to be cleaned, lawn that needs mowing, laundry, vacuuming etc etc....
When I came across this recipe for Rava Idlis, I made and served these Idlis with some fabulous Peanut Chutney...what a combination that was!

Here is the recipe for the Peanut Chutney:

1 cup: roasted and coarsely chopped Peanuts
1 clove garlic
1 small onion
1 medium size: tamarind, soaked in water
1 tbsp: Idli Chutney Powder
1/2 cup: Grated coconut
1/4 tsp: Mustard Seeds, urad daal
Few Curry leaves
1 tbsp: jaggery
Sesame Oil or any other Oil - 1 tsp

Grind the peanuts, garlic, onion, tamarind, coconut together, adding a little water if needed. In a pan, heat some oil and do the tadka of the mustard seeds, curry leaves, urad daal. Pour over the chutney. Add the jaggery and the chutney powder and adjust the seasonings. Serve with Idlis or Dosas.

Enjoy.

Paratha 101 and Panchratan Korma

noreply@blogger.com (TS) — Mon, 16 Jul 2007 23:50:00 +0000

Parathas are my favorite out of all Indian breads.....these soft triangular breads are perfect for dipping into a rich curry dish and here is my version of making Parathas.....probably helpful for the newbies in the kitchen....

To make the parathas, you will need:

1 cup whole wheat flour
1 tsp- Oil
1/2 cup- Warm Milk

In a deep mixing bowl, combine the flour, milk and the oil. Knead the dough with the milk until semi-soft. Keep it covered for at least an hour making the parathas. Let these pictures guide you!

"Panchratan Korma":

I try to have a Punjabi item at least once every two weeks in my home. One such item that I have grown fond of is the Panchratan Korma...a milder take on the famous "Navratan Korma". This medley of vegetables simmered in milk and spices is heaven on a plate with some soft parathas. Here is my really simple version, make it even simpler by using frozen veggies if you are running short on time.

You will need:

1 cup Cauliflower- Cut
1 cup Green Beans- chopped
1/2 cup- Carrots - chopped
1 cup Peas- rinsed well
1/2 cup- Green Bell Pepper- chopped
1 cup Milk, heavy cream or evaporated milk
2 fresh bay leaves
1 medium onion- ground into a paste
1 small piece of ginger- ground into a paste
1 medium tomato- chopped
1.4 tsp- Cumin Seeds
1/8 tsp- Asafoetida
1 tbsp- Coarsely ground Coriander seeds
1 tsp - garam masala- of your choice
1/4 tsp- Cardamom powder
Salt, sugar, turmeric - to taste
1 tbsp- Oil

Grind the Onion, ginger into a paste and set aside. In a pan, heat some oil, add the jeera and the asafoetida. When they sizzle, add the fresh bay leaves and the onion-ginger paste. Let the oil leave the sides of the pan and then add the chopped cauliflower, beans and the carrots, cook for 7 minutes. When they turn semi-soft, add the bell pepper and the milk, along with the seasonings. Let the milk evaporate and adjust the seasonings if needed. Add the tomato and garam masala at last. Serve hot with Parathas or rice. Enjoy.

This is my contribution to dear Richa of "As Dear As Salt" blog for this month's RCI-Punjabi Cuisine.

Weekend Lunch Series: Madras Curry Noodles

noreply@blogger.com (TS) — Fri, 13 Jul 2007 23:54:00 +0000

A very simple dish to kick off the weekend lunch- Madras style Curried Noodles with peas. I tried this using some onion and garlic powder I needed to get rid of and the result was surprisingly good....try this no-fuss version for a quick and tasty meal- a hit with the kiddos especially mine, they don't like bits of onions or garlic in their meals...!

Yes, you can call them "Chennai" Noodles as well :)

You will need:

2 fistfuls of Spaghettini noodles- broken in small pieces, you can use regular Spaghetti or Udon Noodles if you wish.
1/2 cup: Frozen peas
1-2 tbsp- Madras Curry Powder
1 tbsp- Low Sodium Soy Sauce
1 tsp- Garlic and Onion Powder
1 small red chili pepper- diced
1 tbsp- Peanut or Sesame Oil
2-3 tbsp: Water
1 tsp Cornstarch dissolved in some water
1/4 tsp- turmeric

Cook the noodles according to package directions, and drain. Do not rinse them. In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well. In a separate bowl, mix together the water, curry powder, soy sauce, garlic,onion and the cornstarch powder. Mix it really well. Add the cooked noodles to the pan, stir fry for 2-3 minutes, and then add the curried mix. Add some more seasonings if you'd like. Add the turmeric powder now and cook until everything comes together.You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly. Garnish with green chilies or cilantro.

Serve hot and enjoy.

Iceberg Beer- My first Post on the Food Network Site

noreply@blogger.com (TS) — Tue, 10 Jul 2007 23:49:00 +0000

My first post on the Food Network Canada has been published! Here is the link.

Things are quite busy at my end for the next few days, will be back to blogging recipes soon! I promise!

Enjoy the Summer! In the meantime, check out what Food TV Canada has to offer!

Cheers, Trupti

Icebergs that floated our way.....

noreply@blogger.com (TS) — Fri, 06 Jul 2007 17:12:00 +0000

A pictures of St.John's and one of the Icebergs that have been seen around the bay( slowly melting and is now half the size it was a couple of weeks ago).....enjoy.
I'll be back to posting next week.

Pictures taken by: Kartik

WBB # 12: Final Breakfast Roundup

noreply@blogger.com (TS) — Tue, 03 Jul 2007 00:50:00 +0000

Here are the rest of the splendid breakfast entries:

How could I forget Ashaji's other contribution: Idlis with Saagu for the most filling breakfast?? Just look at the color!

Mandira's version of Pohe with sprouts.....you can't go wrong when you start your day this healthy!
A steaming bowl of spiced up Couscous is just the remedy for the weekend blahs.....go ahead and try it like Priya did!The Good old standby- the poha.....confort breakfast food at its best....check out Jyothsna's Version along with some memories of Bombay...err....Mumbai.....
Why go anywhere else when you can whip up a fine breakfast such as this Egg Bhurji and Masala Spinach on your own! Delicious for Egg and Spinach Lovers!

Cinnamon, Blueberries and Chocolate Goat Cheese, yes, that is what I said....are ALL what Cara's Waffles are about...this is one breakfast I am NOT going to pass up, bring it on!
Imagine waking up to the smell of Glenna's "Cardamom Toast", What can be better than that????
Manasi's Appey Patra will have you coming back for more! Try this easy recipe using pancake mix!
Grab a couple of these Orange and date bars that Sunita made, and you'll have enough nutrition and energy to take care of your weekend chores!If anyone *can*, its Linda.....you can't go wrong when it is one of her tried and tested recipes......be sure to bake a batch of these muffins on a weekend! You *can't* go wrong!

Indulge in Nature's Butter- the Avocado, try it like Hema did, in a chutney form to be served with the ever favorite Idlis!

Toss out the store bought jams and spreads and indulge in the homemade goodness of Mathy's Mango Jam!

Borrow SHN's idea to make this Classic for an elegant weekend brunch.....a sure fire way to impress your friends and family!Pintoo's Nutmeg-Sesame Cake is sure to liven up any breakfast or brunch table, drizzle some Maple syrup on top and savor each bite!

You'll certainly be in Masala heaven once you sip Praveen's Spicy Coffee...with Cardamom & Cinnamon!
Sarina's Peppery-Paprika Cornbread will have you reaching for seconds! Try this with a pat of butter and margarine for the ultimate flavor!
Roopa lets us in on the secret of the "Chow Chow Bhaath" and serves up two delicious versions, have a look:
Suganya of Tasty Palettes has just whipped up a batch of these delicious Apple Crunch Muffins...
Coffee send us this Masaledar entry for breakfast- Eggless Masala French Toast! What a treat!
Sheela has the ultimate healthy combo in one....Daal and Paratha....a must try for 'Paratha' lovers......
Cheerios in a "Chaat" form....that's what Ruchi has in mind, this I could have any time of the day, not just B'fast!

How about giving these Chai Masala and Ginger Scones a try?? A Masala tea lover's delight!
Hima has come up with a tasty combination for chutney- Apples and Peanut Butter....to be served with some Sabudana Dosa, why wouldn't you want to try this??Mamatha would like you to try her Idli with Hiddikbele Saaru for a lovely change to your Idli-Chutney breakfast, and here it is!
Meeta serves up a totally Indian Breakfast with a spicy Egg and Mushroom Roll and a Masala Chai to wash it down with!
Deena made some rava Uttapams , how's that for a totally spicy breakfast?? Serve these with some chutney and you'll be set until lunch!Grilled Idli Sandwiches.....a totally different way of having your favorite idlis- all courtesy of Archana!

Gayatri makes an Upma that is worth waking up early for......with bread! One of my favorites!
Srivalli would like to you taste her Spicy, Peppery Macaroni...one bite and it will have you hooked....
Sigma makes things spicy with the classic-Puttu and Kadala Curry,chock full of protein, this meal will energize!Tee's Moong Daal Chiles will have you asking for more..full of flavor and healthy nutrients, this is fit enough for the pickiest eaters in your home.
Laavanya has come up with something new for the plain old bread, have a look at these bread cups with a filling of healthy veggies and cheese....!A spicy breakfast platter awaits you when you visit Aruna.....start your day off with some Pineapple with Pizzaz and Garlic toast.....Madhuli's Nutri-Sandwich is a meal all on its own. Tasty and spicy, this sandwich is sure to please the palate!

Quick to make yet big on flavor,Nupur would like you to try these 'Jhatpat Appeys'...a must for Sooji lovers!
Settle down with some Kashmiri Kehwa and some Moong Daal Chillas on a weekend to totally relax the mind and the stomach.....see how Priyanka does it!
Celebrate a rainy weekend like Arundhati does, by making Venn-Pongal..a meal that is sure enough to warm you up!
Try Padmaja's Spicy Vermicelli Upma with all spice powder to wake your senses and taste buds up!
The Cooker's way of making Parathas in advance will have you out of the kitchen and enjoying these in no time....just see for your self!
Looking to spice up the mundane cup of coffee in the morning?? Try Dee's version of Sp iced Coffee....you'll be glad you did!
You'll want more of Elly's Honey-Spiced Scones for sure when you sink your teeth into one...! Have a look!

Thank you ALL for participating, and making this breakfast theme a hit~ I enjoyed each and every entry...if I have missed any of your entries, please let me know and I will fix it as soon as possible. Enjoy the roundup, will see you in the next post with some Lip -Smacking good Punjabi recipes!

Join Me For Breakfast...........WBB#12 Roundup-Part 1

noreply@blogger.com (TS) — Fri, 29 Jun 2007 17:11:00 +0000

Breakfast- the most important meal of the day, and often the most neglected. Studies I have read in many medical Journals(JAMA) and other health magazines prove that eating a healthy breakfast fuels the body for the rest of the day! How?

Breakfast is the first chance the body has to refuel its glucose levels (blood sugar) after eight to 12 hours without a meal or snack. Glucose is essential for the brain and is the main energy source. Blood glucose also helps fuel the muscles needed for physical activity throughout the day. Breakfast is also essential for those who want to lose or maintain their current weight because it helps curb those "snack attacks" later in the day!

What are some options?? Many.....and this roundup of delicious SPICY recipes proves that you CAN have variety in your breakfast! Gone are the days of bland, tasteless toast and oatmeal! Lets see what's been cooking!

Viji From Viji's Kitchen Sends us this delectable South India n Breakfast, just have a look at this plate, Wouldn't you want to start your day off with this?
Viji Sends us another option...how about this beautiful looking "Stuffed Braided Challah bread" instead to kick start your day?Nandita makes a spicy Yogurt dip to make those tastebuds dance with glee....how could you pass this up!
Lisa from Lisa's Kitchen serves up these Spicy Baked Egg Muffins to be served with some fiery hot sauce and Salsa.....now that's hot!
Priya from Live to Cook blog sent an entry for "Sambha-Aval" - poha with ginger,cashews, and chilies tempered with ghee.......a must try recipe for those who like Poha.From Jai of the Jugalbandi fame......here's a drink to wake you up! C hai with a twist of Chili, a recipe that should be on every tea-lover's list.Richa would like you to try her healthy Black-ey ed Peas burgers for a change.....serve it with some hot chutneys and toast,and your taste buds will thank you!How about having a slice of Archana's Spicy pear and banana Ca ke?? A little something sweet never hurts! In moderation , of course......The Singing Chef- Arundhati wants your taste buds to sing along while you eat her Mushroom and Capsicum Toast.....a break from the ordinary toast- I am game!Hoa about giving Ramya's Akki Roti & A Cabbag e Palya a try? A healthy, filling breakfast indeed!
Grab a couple of those Rawa Dosas that Raji made and it'll have you set until noon!Don't feel bad about having this cupcake for breakfast, Sukanya has them filled with the goodness of Carrots and Spice!Sharmi made these splendid Masala Sandwiches and a Mixed Fruit Custard to tempt your taste buds.....I know I can't pass this spread up!
Lakshmi has made this Potato-Peas Sagu with Chapatis for us early in the morning....roll this into a burrito and you have a meal on the go!Soumya of the Dancing Fountain Blog made a spicy version of Oatmeal......with Buttermilk and Spices, an interesting way to include nutrition and taste in your diet!Robin of "The Clumsy Cook" made these tasty Cereal bars for breakfast......convenient and healthy! I'll grab a couple along with that mug too!Cynthia makes these Baked Eggs look scrumptious! What a way to start the morning with this treat for the eyes and the belly!
The Singing Chef returns to make your mouth happy with this Chutney Spread to kick up the taste of regular bread in the morning!Usha has these delightful Idlis with Thakali Kuzhambu, how could you say no to a plate of this goodness?
Ashaji made a Salsa Uppitu with Cornmeal....an innovative entry that is sure to please the pickiest eaters!Viji, this time of Malabar Ruchi fried up these soft Idlis to add some crunch to your breakfast....have a look at the "Idli Fry" with spices....Swapna has a Classic on hand here.....Upma! one of my most loved items.....check her recipe out!
Suma whips up this no fuss "Karam Dosa" for a tasty treat from the regular Masala Dosa for breakfast.....Kajal has made a Gujarati Favorite...Dhoklas with Chai, one of most loved Gujju breakfasts....what a treat!
True to her blog name, Sheela whips up these Spicy Corn Griddle Cakes to delight the senses.....what a breakfast to wake up to!Just look at the color of Ramya's hot Chutney to go with her soft Idlis.....this will get you moving- in more ways than one for sure!
Aarti has something totally different for you to try for breakfast....Khekhda Bhaji, Vada Pa v and Funke Wafole
All the way from Alaska, Madhu has a special treat- Spiced up Cantaloupe Juice! There is no way I am turning that down..and look at the spicy bread that goes along with it......!

Part 2 of WBB# 12 coming in the next post! Till then, enjoy all these spectacular entries!

AFAM: Watermelon- Snow Capped Watermelon Peaks

noreply@blogger.com (TS) — Wed, 27 Jun 2007 14:48:00 +0000

Snow Capped Watermelon Peaks......did you hesitate a moment there? Snow in June, you say? in Newfoundland, yes it is possible.

The 'snow' you see here is a mere concoction of Whipped cream, chocolate and coconut sprinkles served over Watermelon peaks......my entry to AFAM: Watermelon, hosted this month by my favorite duo, Bee and Jai over at Jugalbandi. Here is another look at this simple yet elegant dessert, a sure crowd pleaser especially with the little ones.....Cut Watermelon into triangles, drizzle whipped cream, chocolate shavings and coconut......serve immediately. I have some nectarines on the side for a different tang. Enjoy the taste of summer...I'll be posting another Watermelon recipe in the coming days......it happens to be my favorite after all.

Logo Courtesy: Jugalbandi

Gujarati Series: Suva-Tuver Daal Bhaji (Dill with Toor Daal)

noreply@blogger.com (TS) — Tue, 26 Jun 2007 11:34:00 +0000

A Gujarati Classic and a favorite in my home, this is one curry I am especially fond of. This is one of the healthiest and the simplest curries to make and the taste of the dill blends so well with the lentils, it is just a delight to eat.

Though I serve it with a Gujarati Kadhi, this can be had with some chapatis for a filling meal.

You will need:

1-2 bunches Fresh Dill, washed and chopped ( See Sidebar for Info.)
1 cup- Toor Daal, Washed and cooked
3-4 Cloves of Garlic - chopped
1 tsp- Chili Powder
1/4 tsp- Turmeric
1 tbsp Pickle Masala Powder
1 tbsp- Oil
Salt- to taste

Wash the Dill really well and chop finely. Cook toor daal with enough water to leave it a bit thick, do not let it get too runny.

In a pan, heat the oil and add the chopped garlic. When the garlic starts to sizzle, add the chopped Dill and stir for a few minutes. Sprinkle some water if it gets dry, and cook until the dill is soft. Add the seasonings and the cooked toor daal. Check for the spices and add a little bit of water if it looks dry. Cook for 5-7 more minutes.

Serve hot with chapatis and yogurt.

Summer Parties: Mediterranean,Vegetable and Fresh Fruit Platters......

noreply@blogger.com (TS) — Mon, 25 Jun 2007 13:07:00 +0000

Sunday morning, Jodi and I made some fruit, vegetable and Mediterranean platters for a party later on in the day. It took us around two hours to assemble all of these gorgeous, healthy platters!

For the vegetable platter: We used Romaine Lettuce to line the platter, topped off with Cherry Tomatoes, Broccoli, Celery, Carrots, Cauliflower and Cucumbers. We used Low fat Ranch, Cesar and a Creamy Italian Dip in green Pepper bowls.

For the Mediterranean Platter: We cut Pita breads in triangles, sprinkled it with some Olive Oil, salt and some Greek seasoning and baked them at 400F until crispy. For the dips, we used Tzatziki, Salsa and Hummus in the colorful yellow, orange and red bell pepper cups.

For the Fruit Platter:We used fresh Watermelons, Oranges, red and green Grapes, Honeydew, Kiwis, and Cantaloupe with a Fresh Strawberry yogurt dip in the middle. We also had a Raspberry Yogurt on the side for a different flavor.

Thanks Jodi.....I couldn't have done these without your help!!

Weekend Lunch Series: Sooji Dhokla (Semolina Dhokla)

noreply@blogger.com (TS) — Fri, 22 Jun 2007 13:07:00 +0000

Last week, I had the biggest craving for these Sooji Dhokla after having them at my aunt's house some time ago. I wasn't TOO happy with the results, but it was partly my fault, I was mixing the ingredients as my aunt had told me, and then I got a phone call. I left to attend that, came back and absentmindedly added some extra Besan- which I was NOT supposed to do....so the dhoklas weren't as light and airy as they should have been...but the taste! oh the taste was just fine...and after I tempered it with some Sesame & Mustard seeds...it was perfect!

Here is my aunt's recipe: Just don't overdo the besan like I did!

1 cup: Sooji, Semolina
1 tbsp: Besan, Chickpea Flour
Some sour yogurt: to blend
Green Chili-Ginger Paste- to taste
Salt, Sugar - to taste
2 tsp: lemon/lime juice
1/8tsp: turmeric and a pinch of asafoetida
1tsp: of Eno or Soda
Pinch of Baking Powder

For the Tempering:

1 tbsp: Oil
1 tsp: Mustard seeds
1 tsp: Sesame Seeds
1 chili- diced
1/8tsp: Asafoetida
Cilantro to garnish (optional)

In a bowl, mix the Semolina,yogurt, salt, sugar, turmeric,baking powder and the green chili-ginger paste. Keep aside for 10 minutes. The consistency of this mixture should be like Idli batter...thick enough to pour into the steamer plates. The batter should not be too runny either.

When ready to steam the dhoklas, add the Lemon/lime juice and the Eno and mix really well, until frothy. Grease a thali or a cake pan with some oil and pour the batter. Steam these for 10-15 minutes, just as you would Idlis or Khamans.

If you don't have an Idli steamer available, take a large pot, fill it with water, put a rack on the bottom, place a stainless steel thali or plate with the dhokla mixture on top. Cover the lid and let the water boil. The dhoklas will be ready in 10-15 minutes.

When the dhoklas have cooled, cut into small pieces. Heat oil in a pan,add the asafoetida and the green diced chili. Add the mustard and sesame seeds. When the sesame seeds turn brown, add the dhokla pieces. Stir until the edges are browned and garnish with Cilantro.

Serve hot with some tea and pickles for a quick lunch.

Methi Bhature & Baingan Bharta

noreply@blogger.com (TS) — Thu, 21 Jun 2007 11:43:00 +0000

Last evening we had hosted a dinner party, but this time, I decided to steer away from the usual Gujarati fare and went with a "Punjabi-Mughlai" theme. On the menu were these delectable Methi bhature, Chhole, Baingan Bharta, Vegetable Biryani, Bhajiyas,and for dessert -Sevai made in Milk.

These Methi Bhatures have become a favorite with my family and I do make it when I have access to Methi..which is quite rare. I have also used the dry Kasturi methi on occasion for a slightly tangier taste.

You will need:

2-3 packets of Instant Pizza dough Mix ( the easiest way to make these)
1 cup Sour yogurt
1 cup: fresh or frozen Methi( Fenugreek) ( defrost thoroughly if using frozen kind)
1 tsp: Salt
Water: As needed

In a bowl, combine the instant pizza dough mix, methi leaves and the salt. Slowly add the yogurt and bind into a dough. Add a little water if necessary. Its better to make the dough with yogurt, I have found. It will be much easier to roll later on. Cover with a damp towel and let it rise for at least a couple of hours. I made the dough at 10:00 in the morning, and made the bhatures around 6:00pm, and they turned out extremely nice.
When ready to make the bhaturas, roll into small circles and deep fry. If you'd rather not deep fry, pan fry these like a paratha, using very little oil, they still taste great. Serve hot with any curries.....
The other item on my list was Baingan Bhartha made with a little bit of yogurt instead of cream, and I used a little bit of my favorite herb- Rosemary for a unique flavor.

You will need:

2-3 Large Eggplants- Cooked and Mashed in the pressure cooker
1 large bunch of: Spring Onions
1 small sprig of Rosemary- snipped in little pieces ( See Sidebar for more Info.)
1 small red onion- chopped finely
2 small tomatoes - chopped finely
1 heaping tbsp of Paprika- for the color
1/2 cup of Mild yogurt
1 tbsp: your favorite Garam Masala
For the tempering: 1 tsp: Oil, Cumin Seeds
1 tbsp: Cilantro-Ginger-Chili Paste (use more if you like it hot)
Salt, a pinch of sugar- to your taste

Peel the eggplants, give them a rinse, chop them into large pieces and cook them in the pressure cooker till mushy. In a large pan, heat the oil, add the cumin seeds and the Cilantro-Ginger-Chili paste. Cook until lightly browned. Add the Onions, both the spring onions and the red. Add tomatoes and the rosemary snips and cook until the oil separates. Add the mashed eggplant at this point and stir really well. Add the seasonings, paprika and the yogurt. Cook further until you reach the desired consistency. Garnish with Cilantro and serve hot.

This Baingan Bhartha is also going to Sangeeta - this month's gracious host for JFI- Eggplant.

Image Courtesy: Sangeeta of "Ghar ka Khana".