tag:blogger.com,1999:blog-64725626722000590492024-03-08T17:04:40.863+05:30The Fragrant KitchenRecipes. Reviews. Rants.Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-6472562672200059049.post-73777306529055154002011-09-12T23:05:00.001+05:302011-09-13T06:22:18.421+05:30Mexican Fiesta @ Hard Rock Cafe - A taste review<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love Mexican food. Always have. When Hard Rock Cafe invited some of us bloggers for a taste review of their Mexican Fiesta Menu, was I thrilled!! I've also always liked Hard Rock Cafe's, particularly their music and ambience. So, <a href="http://recipesfortheverydaywoman.blogspot.com/">Alieana</a>, <a href="http://cookcurrynook.wordpress.com/">Madhuri</a>, <a href="http://sumarowjee.blogspot.com/">Suma</a> and I met there one afternoon. </span><div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">About the menu - had all the usual mexican fare of tacos, burritos, tostadas and the event being in Hard Rock, there was also a Burger with a Mexican twist. Add some very interesting cocktails to this and you have a winner of a menu. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It was an afternoon to remember - good food & drinks, great company and nice music. We met there about 1pm, HRC keeps its music mellow till abt 4pm, and then pumps up the volume. When we left the volume was pumped! You get the picture!! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We met with the Chef, who gave us a brief run down of the menu, understood that 3 out of the 4 bloggers were vegetarians and suggested appropriate menu options for us. And then the food came! And so did the drinks!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We started lunch with the Spicy American Corn & Danish Mozzarella Samosette. This was served with some salsa and a basil pesto dip. The dip alone is worth another visit! The samosette was very good. Little morsels of corn / mozzarella wrapped in phyllo and fried. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Next, we tried the Tacos. They serve them with grilled chicken, beef chili or cottage cheese. We sampled the cottage cheese tacos. Crisp corn tortilla shells brushed with a tangy / zesty BBQ sauce and filled with your choice of filling (meat or paneer) and lettuce, tomatoes, olives, pinto beans & spring onions. I loved the lively flavor of the BBQ sauce. This was served with house-made guacamole, pico de gallo & sour cream. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We then moved on to the Burritos. They have a chicken & a cottage cheese version of this as well. Basically a flour tortilla brushed with chili-garlic sauce and filled with lettuce, tomato rice, seasoned cottage cheese, spicy bean ragout, mixed cheese and some veggies. The chili-garlic sauce added a very nice flavor to this dish. The burritos come with a side of fries, guacamole & sour cream. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After this the tostadas made their way to our table. They have a BBQ Chicken or a Beef Chili. Chef made the chicken for us vegetarians with paneer instead of chicken. It was good. So what is a tostada, you wonder. It is a Mexican Pizza. This was a thin crust base brushed with a chili sauce and topped with seasoned cottage cheese, red peppers, caramelized onions, mixed cheeses & jalapenos. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">By now we were all rather stuffed, but we still had to try the burger and the dessert. The burger was very good, I could just manage a bite! I'd an idea of what the dessert was, so I decided to save my appetite for it! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While all this food was happening, we also sampled some of the special Tequila based cocktails created for this event - Chapala, Diablo, Ginger Fiasco & Payback. Of the lot I can still taste Diablo & Payback. The other two drinks were good, but they took the back seat! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Diablo - black currant infused, with hints of ginger & lime. The Chapala - watermelon based, was nice, but was completely dominated by the Diablo & Payback. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The other two drinks we tried - Ginger Fiasco & Payback. Off these two again, Payback dominated with the sneaky jalapeno aftertaste and that nice burn. Loved it! The Ginger Fiasco was also good. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Payback - kiwi flavored with hints of jalapeno, a definite winner. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now came the dessert, chocolate pyramids in white & dark chocolate served with a scoop of vanilla ice-cream & a dash of chipotle sauce. The habanero peppers used in the sauce was a good compliment to the sweetness of the chocolate & vanilla ice-cream. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wrapping up, I'd say it was an enjoyable lunch and certainly worth a visit. I did feel that the veggies got an overdose of paneer, but that was because we tried all the dishes on the menu. If ordering just a main course, just a burrito would do! This is HRC, their portions are large and the drinks are mixed generously! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">They have valet parking. Check out their website for the promos for this event. The Mexican Fiesta ends on Sept 18th. So, what are you waiting for? Grab a bite @ Hard Rock Cafe, St. Marks Rd. Bangalore. </span></div>
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Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com4tag:blogger.com,1999:blog-6472562672200059049.post-33208903236147009972011-09-07T04:32:00.002+05:302011-09-07T14:29:27.704+05:30Au Bon Pain<div dir="ltr" style="text-align: left;" trbidi="on">
I first went to Au Bon Pain when I visited my sister in Pittsburgh. I got off the flight & was hungry, so she took me to the Au Bon Pain in the airport. I went wondering what I'd get there to eat. And hoping it would be healthy and not the usual American fare! I had my taste of broccoli & cheese that day. Now, here I must mention that I am not a fan of broccoli (read I never ever ever ate it before & thought of it as spoilt cauliflower!!!). However sis insisted it was great & since I was tired, I gave in, thinking the cheese would camouflage the broccoli. Was I surprised - the soup was delicious!! So, much that I insisted on taking some back for dinner! :) Since then I've always loved Au Bon Pain.<br />
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When I learnt that they were opening in Bangalore I was thrilled. I've been to their outlets in Mantri Mall, Eva Mall, Richards Park & Cunningham Rd. Au Bon Pain has recently opened a cafe in Koramangala at the Sony signal.<br />
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Parking there is going to be difficult, but for folks with offices around there, you just got a place to go to for healthy meals! Can you believe in this day & age, they actually do not serve any fried food in their restaurant. Yeah, you read right, no fried food at all!! Interesting isn't it?<br />
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We were invited for a preview lunch to the Koramangala cafe. We started off with the soups from the soup counter. They have a different soups every day - 2 veg & 2 non-veg. They provide small glasses, so you can try all the soups available & choose the one you like best. Here's a picture of the soup counter -
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Au Bon Pain offers a variety of breads for sandwiches - farmers, focaccia, baguette, whole wheat among others. Veg & non-veg meals are prepared on different counters. Here's a view of the kitchen -
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We tried the chicken pesto sandwich on the farmer's bread & a hummus & olives sandwich on a jalapeno bagel- both were good. P being a biryani fan tried the chicken biryani and wasn't very impressed. Considering this is a bakery cafe, biryani might not be the best item to choose from the menu. Au Bon Pain has a variety of salads, baked goods & assorted desserts. I loved the cinnamon roll from the bakery and the espresso mousse (- simply divine) from the dessert section.<br />
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Oh, how can I forget the coffee! Really good stuff! And at Rs.20/- very good VFM too! They also had a cold coffee and some iced teas. And all of them reasonably priced too. Well, all items are reasonably priced and made fresh. This is one place I'll be going back to often.<br />
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So, what are you waiting for? Go ahead, eat well & eat healthy! </div>
Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com1Bengaluru, Karnataka, India12.9715987 77.594562712.724026199999999 77.2787057 13.2191712 77.910419699999991tag:blogger.com,1999:blog-6472562672200059049.post-43304104393161598672011-05-23T19:30:00.024+05:302011-08-10T00:54:34.129+05:30Chili Biscuits and a Food Blogger's Day at HyperCITY<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fellow food-bloggers Madhuri (</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #9fc5e8;">Cook-curry Nook</span>)</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, Suma (</span><a href="http://sumarowjee.blogspot.com/"><span class="Apple-style-span" style="color: #9fc5e8; font-family: Arial, Helvetica, sans-serif;">Cakes & More</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">), Bridget White Kumar (</span><a href="http://anglo-indianrecipes.blogspot.com/"><span class="Apple-style-span" style="color: #9fc5e8; font-family: Arial, Helvetica, sans-serif;">Anglo-Indian Recipe</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">s) were asked to come to HyperCITY for a Food Blogger's Day. They had also asked that we come prepared to make / bake something at the store, so I carried with me a batch of chili biscuit dough. Once, there I realized I could have gathered ingredients from the store & put together my recipe!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now, about HyperCITY. I've been to both their stores in B'lore - Whitefield & Bannerghatta Road. First impression - wow! so much space & so like walking into an US super market. I loved it. They have a wide variety / range / selection of groceries, provisions, utensils, appliances, home-wares and electronics. Here, I must honestly confess I was all agog about the wide variety of vegetables, diary & groceries that I just just quickly peeked at the other sections only. There prices compare very favorably to other stores for speciality products like mascarpone cheese (this is one item I remember, because I am always looking for it!). </span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, we walked through the vegetable & groceries sections and picked up what we wanted to make our stuff, and returned to the demo area. After a few hitches this was all set up. Bridget made some no-cook trifles, Madhuri made an eggless 5-min microwave chocolate cake, Suma made a 2-min microwave brownie & I made the khara (chili) biscuits. We interacted with the customers and amongst ourselves and had a fun time! Thank you HyperCITY for having us over. I'll surely be a regular shopper here!! </span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oh... you want the recipe for the biscuits? Do try it, this is a simple recipe even for novice bakers. Chili or Khara biscuits as they are known in the local bakeries is a hot favorite at home. P loves eating them straight out of the oven. This is my mom's recipe with a few additions thrown in by yours truly! Well, I did say I never follow a recipe, didn't I? </span><br />
<br />
<div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #6aa84f; font-family: Arial, Helvetica, sans-serif;">Ingredients </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Maida - 1 cup + 4a tbsps (see notes) + flour for dusting </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Butter - 3/4 cup </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Castor sugar - 2 tsp </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt - 1tsp </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ginger pwdr - 3/4tsp </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">B.pwdr - 1 tsp </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yoghurt - 2 tbsp<br />
Green chili - 4-6 </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mint - 10-12 leaves </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Curry Leaves - 10 leaves </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Onion - 1 med </span></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span"><span class="Apple-style-span" style="color: #6aa84f; font-family: Arial, Helvetica, sans-serif;">Preparation </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sieve</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> 1 cup maida, b.pwdr, salt, sugar, g.pwdr </span><br />
<span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chop</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> onion finely </span><br />
<span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mince</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> green chili, mint & curry leaves </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cream</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> butter till smooth </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tip</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> in yoghurt beat till blended </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sprinkle </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsps maida over the onions, mix well </span><br />
<span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dusted onion, curry leaves, mint, chilies & mix on low speed </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> flour a little at a time & combine till all flour is added </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Transfer</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> to a lightly floured surface & knead gently to bring together </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roll</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> out to 1/2 inch thickness </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> into biscuits</span><br />
<span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bring</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> the remaining dough together & repeat till all the dough is used up</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> on ungreased cookie sheet</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b45f06;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> @ 200 deg cel for abt 10-12 mins or the sides turn golden brown </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Notes - </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Please note that depending on the oven, the bake time will vary. So, keep an eye on the cookies and pop them out of the oven when the sides turn golden brown. For every cup of onion you'll need 4 tbsps maida for dusting. 1 medium onion should be around 1/2 a cup. </span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mads, the pics are on the phone I shall post them in a couple of days! :) </span></div></div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com10tag:blogger.com,1999:blog-6472562672200059049.post-35687365489136135442011-05-04T20:07:00.008+05:302011-05-04T20:27:38.279+05:30Bisi Bele Bath Masala Powder<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I promised myself that I'd blog at least once a week in 2011, actually that was a New Year resolution. Hmm like all resolutions, that too went out the window right at the start of the year!!! Oh, I have reasons a-plenty - in Jan I wasn't in the pink of health, in Feb / Mar I was traveling lots & in April - I wanted to blog, but there were some problems with my account and I wasn't able to. Nice enough reasons, aren't they? That brings me to something else - for a while now I've been trying to scale up this page & haven't been very successful. So, after much goading from one of my favorite blogger friends, I've decided to shift to the another domain. Yes, I'll certianly give you all the details once I make the transition. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now, what was this post about? Oh, yes, Bisibele Bath! A nice one pot meal which is sumptuous by itself. Of course there's always someone like me for whom no meal is complete without thayir-chadham (curd-rice or yoghurt with plain rice) and pickle!!! This post however doesn't detail how to make Bisibele bath, but rather how to prepare the masala powder for it. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My recipe is from various sources - friends, neighbors & family and with a few tweaks from me. My husband, who's never been a fan of this dish, now absolutely loves it - provided I make it with this masala powder & not something store-bought. I usually make the powder in this proportion & store it in an airtight container. I've been meaning to post this recipe here for a while now, and I just never got around to it. Why, you ask? Pls look above!!! I misplaced this little bit of paper on which I'd scribbled this recipe & though I searched high & low I couldn't find it! So, I made a small batch of powder one day, and made the dish & hubby says "Have you used some store-bought masala, this doesn't taste like it usually does!!". That day I decided that when I find that elusive paper, I'd post it immediately!!! So, here it is!!! I've been rambling on rather a bit, haven't I? Okie.. on to the recipe then!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I say "cup" in this recipe I don't mean that you should use a measuring cup & measure out exactly. Use any cup, katori, tumbler, measure, just keep in mind the proportions and remember to use the same container to measure all the ingredients. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #339999;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bengal gram (channa dal) - 1/2 cup</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Urad dal - 1/4 cup</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coriander seeds - 1/3 cup</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cumin - 1/3 cup</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cloves - 1 tbsp</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cardamom (bada elaichi) - 3 pieces</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cinnamon - 1-2 inch piece</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Star anise - 2</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mace - 2</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Marati-moggu - 2 tbsp</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red chili (Badige) - 3/4 cup</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red chili (Salem) - 1/2 cup</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Asafoetida - 1 tsp</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jaggery - 1 tbsp</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #339999; font-family: arial;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #339999; font-family: arial;">Preparation</span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Roast</span> channa dal to golden-brown in a non-stick kadai, transfer to a wide plate</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial;"></span><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Roast</span> urad dal till is turns brown, transfer to plate holding channa dal</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Roast</span> badige chilies, and then the salem chilies separately</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Transfer</span> to individual plates</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Roast</span> hing (asafoetida) till it puffs up</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Roast</span> jaggery to remove any moisture</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Place</span> coriander seeds in a microwave-safe bowl</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Cook</span> for a min, 30 secs at a time</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Remove</span> from microwave & transfer to a new plate</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Repeat</span> the previous 3 steps for the cumin seeds</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Place</span> all the other spices except red chilies and asafoetida in the same bowl</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Cook</span> for a min in the microwave, 30 secs at a time</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Remove</span> & transfer to a different plate</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Allow</span> all the ingredients to cool</span><br />
<span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: #b45f06;">Grind</span> in a mixer to a fine powder</span></div></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial;">You might wonder why I've used two types of chilies in the recipe. The badige chili gives a very nice color & fragrance but is not very spicy, so to increase the spice level of the powder, I've added the salem chilies. Now, if you'd like your powder more or less spicy, then tweak the salem chilies to suit your requirement. </span><span class="Apple-style-span" style="font-family: arial;">Usually there is a good quantity of dry coconut added to this recipe. I've never liked bisi-bele bath with coconut. Ours is a less-to-no-coconut kind of household. So, that might be it. If you'd like to have your powder with dry coconut, add 1/2 cup to the ingredients, roast this individually & grind along with other ingredients.</span></div><div><span class="Apple-style-span" style="font-family: arial;"><br />
</span></div><div></div></span></div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com3tag:blogger.com,1999:blog-6472562672200059049.post-12638391017700452942010-12-07T11:40:00.007+05:302010-12-07T15:31:36.036+05:30Plum Cake - Selling!!!<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; ">As they say a picture speaks a 1000 words.... :)</span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family: Georgia, serif; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqd4mrWg5rnE-zk6hEOM6AfEZ9CJfBqwHVEhncUl1bXKKsoWv8kH_oXdvprgyt1YhA1iRSicjloXhZVZZpWx4H4c2BbGQDZ8Sk-lACQ9_k0rSbXqFOoqrJcVHyT1vPKjnflVsI2qfNKc/s320/IMG_0002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5547878144221659826" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family: Georgia, serif; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></span></span></div><div><div><span class="Apple-style-span" style="font-family: arial; ">Available right now in 300gm packs for Rs. 120. To get one now, leave a comment here or mail me at geethasworld@gmail.com.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">Get them while they last! </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><br /></div></div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com2tag:blogger.com,1999:blog-6472562672200059049.post-78795423461682389942010-12-06T17:27:00.001+05:302010-12-06T17:28:24.522+05:30Lalit 2nd Anniversary Celebrations & Food tasting @ the OKO<div style="text-align: left; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">My first exposure to Japanese food was 4 years back, when we lived in Japan for about 18 months. P and his friends told me me that "Vegetarian" in Japan means "vegetables also" and not "vegetables only". You can now imagine how that would make a vegetarian like me, feel. So, we got there & settled into our new home very easily. I'll never forget my first few weeks in the country - not knowing the language, it was a rather tense few weeks. On hindsight, I find it comical now.</span></span></div><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I was greatly urged (read compelled) to try the cuisine by P and friends. I remember my first tentative dips in this unknown (scary) pool. First japanese food I tried was Inari Sushi - it was yummy. Loved it. From those first tentative steps, trying out Zaru Soba, Yassae Tempura (vegetable tempura), Ume (plum) Sushi, Onigiri, etc., now I have come to love vegetarian Japanese food. It still amazes me, how delicious something as simple as a sour plum placed in a ball of plain rice, and wrapped with seaweed (Ume sushi and Ume Onigiri) tastes! Japanese cuisine has an emphasis on subtle flavors that enhance the natural taste of the ingredients. None of the rich, spicy or heavy flavored stuff that is found in other cuisines.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">When Madhuri of </span></span><a href="http://www.blogger.com/cookcurrynook.wordpress.com/"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Cook-Curry-Nook</span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> called me, and gave me details of the event and venue, I went online to find out more about Oko. When I found out it was a Pan-Asian restaurant, the first thought that came to my mind was - wow - I hope they have good Japanese food. The next thought was, Pan-Asian. To me, Pan-Asian means two things - Thai food and Japanese food - and I love both cuisines. But the two cuisines cannot be more different from each other - while Japanese food has the subtle flavors, Thai food can cause your eyes to water, with how spicy it is! And the flavors in Thai food are also a lot more complex - with Kafir Lime, Lemon Grass, Ginger, Chilli, Sugar, all contributing strong flavors.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Somehow I don't consider Chinese cuisine to be part of Pan-Asian - possibly because of how familiar Chinese food is to me - but in Tokyo, I realized how different Indian Chinese was, to Chinese Chinese! I think we should send an Akshay Kumar "From Chandni Chowk to China" - to teach the Chinese how to make good Chinese food - Gobi Manchurian and Hakka Noodles ;-) Maybe that will fatten them up a bit, so we can win a few more medals at the next Asian Games!</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">So, then I met Suma, Shubadha, Ramya & Madhuri (whom I knew from before). We met, we talked & we were in the thick of conversation. Didn't feel for a minute there that we'd just met! Here's a picture of us -</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_cHvuK7_yBRE/TPzNINQM6uI/AAAAAAAAAIY/Y_wU6HNkkQo/s320/bloggers.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5547534381893872354" style="text-align: left; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 190px; " /></span><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">From left to right - Suma of </span></span><a href="http://sumarowjee.blogspot.com/"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">Cakes & More</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">, Shubhada of </span></span><a href="http://shubhada123.wordpress.com/"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">Shubhada's123</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">, Madhuri of </span></span><a href="http://cookcurrynook.wordpress.com/"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">Cook-curry Nook</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">, Ramya of </span></span><a href="http://maneadige.blogspot.com/"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#3333FF;"><span class="Apple-style-span" style="font-size: small;">Mane Adige</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">& me!</span></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 20px; "></span>At Oko, I was impressed by the ambience - the covered terrace gives the feel of an open air restaurant, but still shields you from the elements. The view of "Namma Bengaluru" was impressive - lights glimmering in the distance, and long lines of tail lights of vehicles reminding us of how better off we were where we were, rather than stuck in a Satuday evening traffic jam - a contrast that was highlighted even more by the giant peaceful Buddha at the entrance.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Even though I had never met any of the other bloggers before, it was just a matter of minutes before we were all chatting away like friends catching up after a long time. It was amusing to note that all of us were vegetarians - trying out cuisines that are renowned for their non-veg options! Thankfully the Chef at Oko's was up to the task of preparing vegetarian options for us.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">We started off with Char grilled Okra with Teriyaki sauce. I havent had such a dish before, have never even heard of something like this, so I was a bit apprehensive - but there was no reason to worry - the dish was awesome, right from taste, texture, presentation, and it turned out to be a winning start. The Vietnamese skewered Tofu was also done right, with the Tofu having a silky texture.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">While the veg Sushi rolls were nice, I really missed Inari sushi and Umesushi. These two dishes could be good additions to the menu, and improve the choices for vegetarians.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">The Yasai Teppanyaki was a bit of a letdown - simply because Teppanyaki cuisine is as much about the art of preparation as it is about the ingredients and presentation. In Teppanyaki cuisine, the chef prepares the food right at your table - in fact the table is usually set around the chef's cooking surface. At Oko however, the Teppanyaki dishes were just bought to our table like all other food.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For desserts, while the selection looked good, unfortunately only Azuki Bean Jelly was available. This was probably a touch overcooked.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Service was prompt and polite. However, I think the staff needs a little bit more exposure to the cuisine, so they can answer questions about the menu, and help with ordering decisions.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">On the whole we had a very pleasant evening, with great food and even better company. The only thing that would have made the evening better would have been to have P around. He would have totally totally totally loved the food, and would have done justice to it, he being a real foodie and a non-vegetarian too.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Oh - before I forget... the highlight of the evening was the signature Lalit cocktail - A peach iced tea with a hint of vodka and hiding some other mysteries. This is something I'd go back for!</span></span></p><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com2tag:blogger.com,1999:blog-6472562672200059049.post-26916190593989660512010-11-25T23:24:00.006+05:302010-11-25T23:58:20.381+05:30No-Bake Cookies - Bachelor's Buttons<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; ">Well, like I said, I am back again today with the no-bake cookies. I stumbled upon this recipe while looking for something else!! I saw the link in google and thought, how do u make a cookie without baking it? Now, this I must read!! After reading the very simple recipe, I bookmarked it for another day. And that day was today.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Here's the link to the <a href="http://fingerlickingfood.blogspot.com/2008/12/no-bake-cookies-bachelors-buttons.html">original</a> post and below my version. I didn't use any butter or milk in the recipe. </span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-family: Georgia, serif; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTSKVtwfXzz7ZGOXKn9XfDNbWqWCrCtgfIDD-00K5MVoygStsaOzYc0FP4ZzBxG34JRgbbk8X4B9kzDFYexwwruq6bDcEvV7vHfSNmCVoreBXO6-oMReNatwNShMa87DwlG_qlOvQ9w0/s320/IMG_0249+2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5543555620640863714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-family: Georgia, serif; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#339999;">Ingredients</span></span></div></div><div><span class="Apple-style-span" style="font-family:arial;">Marie Biscuits - 30 </span></div><div><span class="Apple-style-span" style="font-family:arial;">Sweetened Condensed Milk - 2/3 cup </span></div><div><span class="Apple-style-span" style="font-family:arial;">Unsweetened Cocoa powder - 1 tbsp (adjust based on your cocoa pwdr)</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">For the topping</span></div><div><span class="Apple-style-span" style="font-family:arial;">Icing sugar - 2-3 tbsps</span></div><div><span class="Apple-style-span" style="font-family:arial;">Sugar flowers or Cadbury's Gems</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#339999;">Preparation</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#CC6600;">Quarter</span> biscuits, powder and sift </span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#CC6600;">Add</span> cocoa to the sifted biscuit powder</span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#CC6600;">Sift</span> into a large mixing bowl</span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#CC6600;">Pour</span> in condensed milk </span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#CC6600;">Bring</span> together to form a ball, if it doesn't come together add a tsp of milk</span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#CC6600;">Divide</span> into equal sized balls</span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#CC6600;">Roll</span> in icing sugar </span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#CC6600;">Place</span> sugar flower or cadbury's gems on top</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">And it is ready to serve!! I got around 22-25 cookies from the above measures. I am sending this off to Madhuri @ <a href="http://cookcurrynook.wordpress.com/">Cook-curry nook</a> for her Blog's 1st anniversary event - <a href="http://cookcurrynook.wordpress.com/2010/10/15/the-chocolate-fest-celebrating-ccns-1st-anniversary/">Choco Fest</a>! Happy First Anniversary Madhuri!!! :)</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com6tag:blogger.com,1999:blog-6472562672200059049.post-26997640176502803802010-11-25T15:47:00.002+05:302010-11-25T16:23:42.778+05:30Just another ramble<span class="Apple-style-span" style="font-family:arial;">So then we had another food fest in my community. And this time around I made some sugar-free butterscotch blondies, vegan banana walnut bread and 2-3 varieties of muffins & cupcakes. </span><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Needless to say I have no pictures, but this time I do have the recipes. Will post them over the next few days. Those of you looking to make Plum Cake this Christmas, watch this space!<br /></span><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Madhuri of - Cook-curry Nook gave me the details for a Bloggers event @ The Lalit Ashok. It was a wonderful evening - great food & wonderful company. I'll be writing abt that separately. I was really happy to catch up with the other food-bloggers in B'lore. Next time perhaps there will be a lot more of us.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">I've been debating for a while now about starting a home baking business. A couple of my friends were already doing that. I decided to hop on board with them. Check us out at www.sonrisadesserts.com. Our site is still under construction, so if you don't see something that you want, leave me a comment here or shoot us a mail. </span><span class="Apple-style-span" style="font-family: arial; ">We are now taking orders for Plum cake.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Alright, let me go now & dress up the No-Bake cookies. Oh, didn't I say I was making those today... well I am. Will post the recipe later tonite. </span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Till then!</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div></div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com0tag:blogger.com,1999:blog-6472562672200059049.post-59571912542376982002010-02-03T21:23:00.002+05:302010-02-03T22:02:05.852+05:30No Recipe in this onehey... I just wanted to say that I made and sold 3-4 batches of muffins & about 30 vegetable puffs!! I made the pastry sheets too!! And am mighty pleased with myself!!! <div><br /></div><div>Where? How?, you ask.. well there was a food festival organized in the community where we live. So, I asked my husband - "What do you think I should make?" and he says "Vegetable Puffs, of course!!" Then we went hunting for puff pastry sheets in Bangalore, and didn't find them. </div><div><br /></div><div>I've been thinking of making the pastry sheets for a while, but the process is lengthy., and I couldn't make the time. And now I did!! (rather had to, since I'd already committed to making the puffs!!!)</div><div><br /></div><div>Made a batch with wheat flour & butter substitute - this didn't get all flaky on baking. Stuck that in the freezer & made another batch with all-purpose flour & unsalted butter - these were melt-in-the-mouth good!!! Yay!!!</div><div><br /></div><div>I made 4 kinds of muffins - chocolate chip, banana nut, oatmeal raisin & rum & raisin - yes, with real rum!!</div><div><br /></div><div>Recipe? Hmm now that is what I am so irritated about - I haven't had the time to post the recipes yet!!! </div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com3tag:blogger.com,1999:blog-6472562672200059049.post-70750107169612192612010-01-05T21:12:00.000+05:302010-01-06T18:42:33.572+05:30Beetroot HalwaHad been to Mysore over the weekend. Had a scrumptious lunch at the Metropole. One of the items on the dessert table was beetroot halwa. It was the star of the show. All of us loved it. So, soon after we were back home, I made it. Here's the recipe - <div><br /></div><div><span class="Apple-style-span" style="color:#339999;">Ingredients</span> </div><div>Beetroot - grated 2 cups (got 2 cups from 1/2 kg)</div><div>Sugar - 1 cup</div><div>Water - 1/3 cup</div><div>Milk - 4 tbsps</div><div>Ghee - 4 tbsps</div><div>Cardamom powder - 1 tsp</div><div><br /></div><div><span class="Apple-style-span" style="color:#339999;">Preparation</span></div><div><span class="Apple-style-span" style="color:#CC6600;">Wash</span>, dry, peel skin & finely grate beetroot</div><div><span class="Apple-style-span" style="color:#CC6600;">Measure</span> sugar & water into a pan </div><div><span class="Apple-style-span" style="color:#CC6600;">Heat</span> till the sugar completely dissolves, add a few tsps of water if required</div><div><span class="Apple-style-span" style="color:#CC6600;">In a</span> separate non-stick pan (kadai) heat 3 tbsps ghee</div><div><span class="Apple-style-span" style="color:#CC6600;">Add</span> beetroot & saute for about a minute</div><div><span class="Apple-style-span" style="color:#CC6600;">Pour</span> in the sugar / water mix</div><div><span class="Apple-style-span" style="color:#CC6600;">Sprinkle</span> the cardamom powder</div><div><span class="Apple-style-span" style="color:#CC6600;">Stir</span> occasionally, adding ghee as needed</div><div><br /></div><div>You know the halwa is ready when it leaves the sides of the pan forming a ball. Don't wait till it gets very solid. This halwa sets well & solidifies as it cools.</div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com3tag:blogger.com,1999:blog-6472562672200059049.post-10656825365710761702009-11-07T11:53:00.000+05:302009-11-08T11:39:09.592+05:30Microwave Therettipal & an Award!!!<div style="text-align: left;">Am back after a long hiatus. Well, for those of you wondering where I disappeared to - I was in the midst of moving back to Bangalore. It is good to be back. Took some time to settle into our new house and all the other nitty-gritties involved with moving countries. Will be posting about that soon on my other blog. </div><div style="text-align: center;"><br /></div><div>So, this morning the milk got spoilt (curdled) while boiling, so I decided to make a version of therettipal with it. Don't know if it can even be called therettipal - but that's what I call it!! And, so I make it, and then I log in to my blog to post & what do I see - an award!! Yay!!! Got the first award!! Its time to celebrate...</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 94px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOqUCOUZ-meA_SYeSklWO1Fo4fNagIJBHkcGkcvmEW6tX0WGdPN73AjTFxQlE-SPk4vknGBTZ2fi2q8Hjo1eI9lhbe21MHR4XyBNWsqv4_DWtbU6QYwfy3by4EYk584Tgizxlcsd-D28/s400/yum-yum+blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5401245878668326898" /><div style="text-align: center;"><br /></div><a href="http://sweety-mykitchen.blogspot.com/">Anisheetu of My Kitchen</a> gave me this award long long long back - jan 2009 if u must know! Thank you Anisheetu!<div><br /></div><div>With no further blah blah, here's the recipe. </div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthyTJSnGp4CDqE945GlVOoKYxOZ-GoCpyuCxk2hQE-eiTUlyp7fXkH274g6niSiNPA7I3YUeV6TRvuiWzMgt0zlEmMyehv0dH-l9Ug9leLcCQPVVG6ajoVXqo7ekJV7u753FlC0rbhmk/s320/Therettipal+2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5401252600691752642" /></div><div><br /></div><div><span class="Apple-style-span" style="color:#339999;">Ingredients</span></div><div>Curdled milk - 1 ltr</div><div>Curd - 1 tbsp</div><div>Sugar - 2/3 cup (I used Splenda)</div><div>Ghee - 1 tbsp</div><div>Cardamom powder - a dash</div><div><br /></div><div> </div><div><span class="Apple-style-span" style="color:#339999;">Preparation</span></div><div><span class="Apple-style-span" style="color:#CC6600;">Add</span> curd to the (hot) curdled milk. Stir & let it stand for 5-10 minutes</div><div><span class="Apple-style-span" style="color:#CC6600;">Drain</span> whey from the milk. Let it stand for about 10 minutes. You should get about 1 cup of solid milk from this.</div><div><span class="Apple-style-span" style="color:#CC6600;">In a </span>microwave-safe bowl place drained milk, sugar (or splenda) & ghee</div><div><span class="Apple-style-span" style="color:#CC6600;">Stir</span> well and make sure there are no lumps</div><div><span class="Apple-style-span" style="color:#CC6600;">Set</span> microwave power to high & cook for 3 minutes</div><div><span class="Apple-style-span" style="color:#CC6600;">Stir</span> to break lumps & cook for 3 more minutes. You know the dish is ready when it is crumbly. </div><div><span class="Apple-style-span" style="color:#CC6600;">Cook</span> for another 2 minutes, to get a nice burnt brown color. </div><div><span class="Apple-style-span" style="color:#CC6600;">Sprinkle</span> some elaichi powder & serve</div><div><br /></div><div> </div><div>Microwave ovens vary, so what took me about 8-10 minutes might take a little more or a lot lesser in your microwave. Take care not to over-cook the dish. It might appear runny / not fully done. However, if you let it stand for a few minutes, it quickly hardens. I didn't realize that and ended up getting crunchy therettipal!!</div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com1tag:blogger.com,1999:blog-6472562672200059049.post-88957637097624732692008-09-25T10:08:00.001+05:302008-10-09T07:23:33.971+05:30RajmaThis is among many items in the drafts folder for the last 1-2 weeks. Picked this one to post today. I usually keep boiled rajma, channa or peas in the fridge regularly, for quick-fix meal days. So, one wednesday I made rajma & we ate it up alsmost immediately. As we were very hungry, I didn't take a picture. Here's the recipe.<br /><br /><span style="color:#339999;">Ingredients</span><br />Rajma - 1 cup<br />Tomato - 2 medium<br />Onion - 1 large<br />Ginger paste - 1 tsp<br />Garlic paste - 1 tsp<br />Punjabi channa masala - 1 tsp<br />Garam Masala - 1 tsp<br />Cumin powder - 1 tsp<br />Coriander powder - 1 tsp<br />Coriander leaves to garnish<br />Salt to taste<br />Oil<br /><br /><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Soak</span> rajma overnight in about 3-4 cups of water<br /><span style="color:#cc6600;">Drain</span> and wash rajma<br /><span style="color:#cc6600;">Pressure</span> cook with a little salt for 3 whistles & keep aside<br /><span style="color:#cc6600;">Chop</span> onion & tomato<br /><span style="color:#cc6600;">Heat</span> oil in a skillet, saute ginger & garlic pastes for a minute<br /><span style="color:#cc6600;">Add</span> onion, saute till it starts browning<br /><span style="color:#cc6600;">Sprinkle</span> on all the spice powders, saute for 1-2 minutes<br /><span style="color:#cc6600;">Add</span> tomato, saute till it is cooked<br /><span style="color:#cc6600;">Add</span> cooked rajma<br /><span style="color:#cc6600;">Adjust</span> salt<br /><span style="color:#cc6600;">Sprinkle</span> a handful of water if required<br /><span style="color:#cc6600;">Garnish</span> with finely chopped coriander leaves<br /><span style="color:#cc6600;">Serve</span> with chhapathi or rice<br /><br />We had the rajma with plain brown rice and also with yoghurt & rice (curd rice). It was delicious. If the rajma is already cooked, this dish can be cooked up in 10-15 minutes.Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com3tag:blogger.com,1999:blog-6472562672200059049.post-80048305335420016802008-09-24T12:02:00.000+05:302008-10-07T14:24:42.452+05:30Aloo Gobi / Potato CauliflowerThis is among P's favourite dishes. Actually he likes most things made with saunf (fennel). While grocery shopping the other night, I saw fresh cauliflowers and decided to make this for him.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5254332636822215890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHBz758YxJxHDk6BH0mkoDYw0zJbrpXrx0Uc8DUWHJQDe_1s4bvss3IFBtwklYwuU7ztyj6YKfR3y2BCPUXHRxkjAssifDK2AJa3Qu6me9VsdGFWPfin7l36Q58_3crF7Tmj9vXD2BRc/s320/Aloo+Gobi+002.jpg" border="0" /><span style="color:#339999;">Ingredients</span><br />Potato - 2-3 medium<br />Onion - 1 medium<br />Cauliflower - 1 large<br />Green chili - 1<br />Turmeric - 1 pinch<br />Hing - 1 big pinch<br />Fennel - 1 tsp<br />Mustard - 1 tsp<br />Curry leaves - 1 stalk<br />Coriander - a little<br />Punjabi Channa Masala - 1 tsp (can use garam masala instead)<br />Salt to taste<br />Oil<br /><br /><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Wash</span> and cut potatoes into cubes. Put in a microwave-safe bowl, add enough water & salt. Cook for 3 mins & then another 2 mins. If potatoes are not soft to the touch yet, cook another 2-3 mins or as needed.<br /><span style="color:#cc6600;">Wash</span> and cut cauliflower into medium sized florets. Throw away the thick stems. Boil water in a saucepan, add the florets, salt and turmeric. Cook till the florets are done. 3-5 mins.<br /><span style="color:#cc6600;">Chop</span> onion, curry leaves & coriander, slit the green chili lengthwise<br /><span style="color:#cc6600;">Heat</span> oil in a skillet, splutter mustard and fennel, add curry leaves and green chili, saute for a minute<br /><span style="color:#cc6600;">Add</span> onion, saute till it starts browning, add punjabi channa masala (or garam masala) and saute till the raw-powder-smell is gone<br /><span style="color:#cc6600;">Drain</span> water from potato & cauliflower<br /><span style="color:#cc6600;">Add</span> cooked potato & cauliflower to the skillet.<br /><span style="color:#cc6600;">Toss</span> well, add salt if required.<br /><span style="color:#cc6600;">Garnish</span> with chopped coriander.<br /><span style="color:#cc6600;">Serve</span> with chhapathi or rice.<br /><br />I usually add the required salt to the cauliflower and potato while cooking. This makes sure that the dish is evenly salty. This is a very easy to make dish and can be cooked in about 20 minutes.</div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com2tag:blogger.com,1999:blog-6472562672200059049.post-14432961287034359402008-09-17T12:32:00.000+05:302008-10-07T23:40:02.580+05:30Oats UpmaMy sister told me that she had made upma with oats & it was really tasty. I have been thinking of making it myself, since I saw the recipe <a href="http://tastypalettes.blogspot.com/2008/09/vegetable-oats-upma.html">here</a>. So the next day I went shopping and bought a box of Quaker Old Fashioned Oats. I followed Suganya's recipe for the basics & the rest I did what I usually do, tossed in ingredients that I thought would go with the dish.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5254235458655120546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nerrgI6hVSeYg0bA_6YFQmijDEgRm5MiIPzcFp1CzFUT65pADQckfbAD_3k4DxK5WJ61HXk536IwyAjIJCwD1f50P6fGnlFxunz5D9CZLEshYMN7CO7wiCp5F4xgJMC8HIfcsFH2wVM/s320/Oats+Upma+002.jpg" border="0" /><span style="color:#339999;">Ingredients</span><br />Old-fashioned Oats - 1 cup<br />Water - 1.5 cups<br />Onion - 1 medium<br />Tomato - 1 large<br />Carrot - 1/2 cup<br />Green Peas - 1/2 cup<br />Peanuts - 1/4 cup<br />Green chili - 1 large<br />Mustard - 1 tsp<br />Cumin - 1 tsp<br />Channa dal - 1 tsp<br />Urad dal - 1 tsp<br />Hing - 1 big pinch<br />Garam Masala powder - 1 tsp<br />Salt to taste<br />Oil or Ghee<br /><br /><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Dice</span> onion, tomato & carrot, slit chili lengthwise<br /><span style="color:#cc6600;">Heat</span> oil in a skillet, splutter mustard & jeera, add channa & urad dals, saute till dals turn brown<br /><span style="color:#cc6600;">Add</span> hing & green chili, saute for a minute<br /><span style="color:#cc6600;">Add</span> onion, saute till it turns transparent, then add other vegetables & peanuts<br /><span style="color:#cc6600;">Saute</span> for a few minutes<br /><span style="color:#cc6600;">Add</span> garam masala and saute till the raw-powder-smell is gone<br /><span style="color:#cc6600;">Pour</span> water and bring to a boil<br /><span style="color:#cc6600;">Add</span> salt<br /><span style="color:#cc6600;">Add</span> oats and stir well.<br /><span style="color:#cc6600;">Cook</span> on low-flame for 10-15 minutes, or till the oats are cooked<br /><span style="color:#cc6600;">Serve</span> with yoghurt<br /><br />I made this upma with ghee instead of oil, however that is because upma is not my most favourite food! Ghee does give it a nice flavor, but I am sure this upma tastes just as great made with oil.<br /><br />The oats were nice & chewy and the peanuts & dals gave a nice crunch to the dish. Me, a person not known for her like of upma, loved this dish. Oats Upma will now be a regular in my kitchen!</p>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com1tag:blogger.com,1999:blog-6472562672200059049.post-35351002071310305122008-09-16T15:16:00.001+05:302008-09-25T09:04:29.381+05:30Sprouted Fenugreek (Methi) RiceThe spice for this month's Think Spice event is Fenugreek / Methi. I use this all the time in my cooking, but I couldn't think of a dish where this was the key ingredient. Now what, I wonder? Along comes P and says, "Hey, I wonder if those methi seeds will sprout!" Ah ha... inspiration! I soaked the methi for a day, and then kept them covered in the pantry for another day and there I had it - sprouted methi!!!<br /><br />We both loved the taste of the sprouted methi - it wasn't bitter, was crunchy and slightly bitter-sweet. Lovely!! I wanted to make something that will only have the taste of these sprouts. Read on for the recipe.<br /><br /><img id="BLOGGER_PHOTO_ID_5249792995984158338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDi2JOetuXVa3T_K90p9AEEAuUki-3sYebzNrseA8fDRIT-OwHsf7kfj1sy5QHDOv5itrJmLL1FFINrQeMYIqf8tYWZWm3Vsfef4OIdDkyCg5DwLCuBInolpQDjUy-gqDFx01ooUwbdk/s320/Sprouted+Methi+Rice+002.jpg" border="0" /><br /><span style="color:#339999;">Ingredients</span><br />Brown basmati rice - 1 cup<br />Water - 2 cups<br />Sprouted methi - 1/4 cup<br />Raw mango, chopped - 2 tbsps<br />Black eye beans - 2 tbsps (optional)<br />Green chili, slit lengthwise - 1<br />Coriander - 2 tbsps<br />Jeera / Cumin - 1/4 tsp<br />Mustard - 1/4 tsp<br />Hing - 1 pinch<br />Oil - 1/2 tsp<br />Salt to taste<br /><br /><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Cook</span> brown rice in a pressure cooker with the water<br /><span style="color:#cc6600;">Soak</span> blackeye beans for an hour, wash & drain water, microwave for 5 mins, keep aside<br /><span style="color:#cc6600;">Heat</span> oil in a skillet, add mustard & jeera - let them splutter<br /><span style="color:#cc6600;">Add</span> hing and green chili, saute till white spots appear on the chili<br /><span style="color:#cc6600;">Add</span> blackeye beans & raw mango, saute for 2-3 mins<br /><span style="color:#cc6600;">Toss</span> in the sprouted methi / fenugreek<br /><span style="color:#cc6600;">Add</span> salt, toss well<br /><span style="color:#cc6600;">Add</span> rice & coriander, mix well<br /><br />I used a little more water than I shud have with the brown rice. It tasted quite alright though. Vary water to suit your rice. Blackeye beans just happened to be in the fridge, so I tossed them in for the texture, it is not necessary at all for the dish.<br /><br /><a href="http://tastypalettes.blogspot.com/2008/08/announcing-jfi-oct-08-whole-grains.html"><img id="BLOGGER_PHOTO_ID_5249794160789675682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulB5Gz7yMhAZ02zR4Ckd9aTXD57O6y2cLSSb3v8eiS7N_gZWEbJ4pSVGqAITx-ZWZw8rAo3gVDHfevhBjFpD_9c3QBGzpw36i9RRtrDTZ8cZhxjrFYvL1LC6_NZvSvTkVsFTR-Y2XAFY/s320/JFI-Whole+Grains.jpg" border="0" /></a>Sending this off to Kittie at <a href="http://kittensinthekitchen.blogspot.com/">Kittens in the Kitchen </a>for the <a href="http://kittensinthekitchen.blogspot.com/2008/09/my-turn-think-spice-think-fenugreek.html">Think Spice Think Fenugreek</a> event.<br />This will also be my third entry to the <a href="http://tastypalettes.blogspot.com/2008/08/announcing-jfi-oct-08-whole-grains.html">JFI: Whole Grains</a> event, hosted by Suganya of <a href="http://tastypalettes.blogspot.com/">Tasty Palettes</a>.Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com5tag:blogger.com,1999:blog-6472562672200059049.post-40442940296903245872008-09-15T13:34:00.000+05:302008-10-02T03:25:17.242+05:30Raagi Adai / Finger Millet PattyI was looking for something to make with raagi when my mother gave me a recipe. She'd seen it on a tv cooking show. I took the main ingredients of this recipe & added a lot of other stuff to it to make it mine. With no further ado, here's the recipe. I was in a hurry when I made this dish, so I used store-bought ginger, garlic & tamarind (not tamaring concentrate) pastes.<br /><br /><img id="BLOGGER_PHOTO_ID_5249133575838425938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZfL2HqKi5em8n-US_cv-D00PPdSTVP7Tv0vW3Ekn0FmhwG7jvoisu-pq13qomYBsHS_9BA5HBBXdRUc0MdkDjy7dj3KcWKSf0togCgzaR7KSFK4HFCh4BdieX15gkwvY1XNd0JFZ0G4/s320/Raagi+Adai+001.jpg" border="0" /><span style="color:#339999;">Ingredients </span><br />Raagi flour - 1.5 cups<br />Blackeye Beans (Vella Kaaramani) - 1 large handful<br />Green chili, finely chopped - 1<br />Ginger - 1/4 tsp<br />Garlic - 1/4 tsp<br />Tamarind - 1 tsp<br />Jaggery - 2 tbsps<br />Hot water to make dough<br />Salt to taste<br /><br /><p><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Soak</span> blackeye beans for about 30 mins. Wash & drain water. Microwave (loosely covered) with a few spoons of water for 3-5 minutes. Drain water & keep aside. The beans should be partially cooked, not too soft or too hard.<br /><span style="color:#cc6600;">Mix</span> raagi flour, tamarind, ginger & garlic pastes, green chili, jaggery and salt in a mixing bowl.<br /><span style="color:#cc6600;">Heat</span> some water - not very hot, just bearable hot.<br /><span style="color:#cc6600;">Add</span> water as required to the raagi mixture and knead into a smooth dough.<br /><span style="color:#cc6600;">Add</span> cooked blackeye beans. Knead well.<br /><span style="color:#cc6600;">Pat</span> into discs and steam for 8 -10 minutes. </p>I used my idli plates to make these patties. The blackeye beans were a little hard and that gave a nice texture. Microwaves vary, so cook the beans for as long or as less as needed - they shouldn't be fully cooked, as they cook further while steaming.<br /><br /><p>There are at least 2 whole grains events going on right now in foodie blogosphere. Sending this dish off to both. </p><p align="center"><a href="http://tastypalettes.blogspot.com/2008/08/announcing-jfi-oct-08-whole-grains.html"><img id="BLOGGER_PHOTO_ID_5249664532526357362" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0Wa4waPLe-HNu1MyXhKz6luSKjj52BIcBqwsw1pLI1rSmyzMo7XEGDmftF9u5t3DO8_C8enKLcwozvXg2mTv7xmmC1TC9tNHHEORH1yChotHLjJEG09YqV9-f5X5UqBw31lNui8NVVs/s320/JFI-Whole+Grains.jpg" border="0" /></a></p><p align="center"><a href="http://mydiversekitchen.blogspot.com/2008/09/announcing-wbb-grains-in-my-breakfast.html"><img id="BLOGGER_PHOTO_ID_5249664536757895234" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicELtIS-3b8kPkS7Z96pXwYYzVHTI-8SJEzFaadU5c1AsNbabrcUIJHmGmoxY68w5Fy8Et_pBglBjrSKY_UD8O2DEPOfsZGYxJMd0MjgE_FbvPoK5VSr_DcuxqQVlPn8DwV7k8CFbWNIY/s320/WBB+-+Grains+IM+BF.jpg" border="0" /></a></p>Suganya of <a href="http://tastypalettes.blogspot.com/">Tasty Palettes</a> is hosting <a href="http://tastypalettes.blogspot.com/2008/08/announcing-jfi-oct-08-whole-grains.html">JFI - Whole Grains</a>. Aparna of <a href="http://mydiversekitchen.blogspot.com/">My Diverse Kitchen</a> is hosting <a href="http://mydiversekitchen.blogspot.com/2008/09/announcing-wbb-grains-in-my-breakfast.html">WBB - Grains in my Breakfast</a>, an event originally started by <a href="http://saffrontrail.blogspot.com/2006/04/weekend-breakfast-blogging-1.html">Nandita of Saffron Trail</a>.Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com2tag:blogger.com,1999:blog-6472562672200059049.post-2273885117584553852008-09-14T14:29:00.001+05:302008-09-16T11:56:08.208+05:30Dum Biryani<div>After 2 days of I-don't-feel-like-cooking, today I was eager to cook. I haven't made this dish after moving here - 6-8 months now. I got this recipe from a friend and augmented with further internet research. So, what I serve up here is a combination of my friends recipes and suggestions picked from the internet. As I don't remember the details of the sites, am sorry can't provide the links.<br /><br />P loves dum biryani, and he's asked me many a time to make it. But I always hesitated. Seemed too big a project for just 2 people. First time I made it was for a diwali pot-luck in Tokyo. I decided to do a trial run the weekend before, just to be sure - making for the first time and all that. Friends of ours - husband & wife - were the official tasters. Needless to say I was nervous. Had also made a salan that time.<br /><br />So, our friends came home and the first thing that he said - "Wow, smells good! But this is too much food! This is enough for 7-8 people." He he he ... By the time the night was over, the biryani & salan were both wiped clean!!! And so was the mango kulfi that she had made. That was one of the most memorable meals :) Total nawabi dinner it was!!!<br /><br />Alright, now for the recipe. Dum biryani is traditionally made in layers - rice, vegetable & garnish. So, it is as simple as that!! First off, it is not that difficult to make, you just need to be a little patient. Yes, the ingredients list seems endless, the recipe seems to go on forever, but hey, you'll realize it is worth the effort when you get your first taste. Maybe even before, when you get that first whiff of it cooking.<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5246038212770110066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIXT1Dwk5oY4abCIHOJ8c5O5n0KTaQKGZkHeo5pHHhlrBlAKy0-zYqAsBwDXW9lviAcHhHr3-AE1IJi7Xce6Ya2EbUWhBfAm9GTrDZ8xvopqhqVEmwVOAa8Lv-m71RCQfDV7AG3aHOLo/s320/Dum+Biryani+002.jpg" border="0" /><br /><span style="color:#339999;">Ingredients</span><br /><span style="color:#00cccc;">Rice Layer</span><br />Brown basmati rice - 2 cups<br />Water - 5 cups<br />Salt to taste (only for rice)<br />Star Anise - 5-6<br />Black Cardamom - 4-5<br />Mace - 4-5<br />Nutmeg - 1 whole crushed<br />Cinnamon - 1.5 - 2 sticks<br />Cloves - 3/4 tbsp<br />Black Pepper - 1 tbsp<br />Fennel - 1 tbsp<br />Shahi Jeera - 1/2 tbsp<br />Nigella - 1/4 tbsp<br />Ghee - 2 tbsps<br /><br /><span style="color:#00cccc;">Aroma Milk</span><br />Milk - 1/2 cup<br />Green Cardamom Powder - 1/2 tsp<br />Saffron - 1 big pinch<br />Rose essence - 1/2 tsp<br />Kewra essence - 1/2 tsp<br /><br /><span style="color:#00cccc;">Vegetable Layer</span><br />Potato - 1 large, diced<br />Carrot - 1 large, diced<br />Cauliflower - 1 cup<br />Peas - 1 cup<br />Onion - 1 large<br />Cottage Cheese - 12 -15 1/2 inch pieces fried to a golden brown (optional)<br />Ginger - 1-1.5 tbsp, minced<br />Garlic - 1-1.5 tbsp, minced<br />Green chili - 1 tbsp, minced<br />Yoghurt - 1 cup<br />Water - 1 cup<br />Chili powder - 1/2 tbsp<br />Cumin powder - 1/2 tbsp<br />Coriander powder - 1/2 tbsp<br />Turmeric Powder - 1/2 tsp<br />Kasuri Methi Powder - 2 tsps<br />Salt to taste (only for veggies)<br />Ghee - 2 tbsps<br /><br /><span style="color:#00cccc;">Garnish</span><br />Onion - 1 large, sliced to 1inch pieces<br />Cashew - 2 tbsps<br />Raisins - 2 tbsps<br />Almond Slivers - 2 tbsps<br />Coriander - 3 tbsps, finely chopped<br />Mint - 3 tbsps, finely chopped<br />Ghee - 2 tbsps<br /><br /><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Wash</span> and soak rice for 15-20 mins.<br /><span style="color:#cc6600;">Chop</span> all required veggies and keep them separately<br /><span style="color:#cc6600;">Drain</span> water completely from the rice and spread out to dry on some paper towels<br /><br /><span style="color:#00cccc;">Rice Layer</span><br /><span style="color:#cc6600;">Heat</span> the water in a pan, add all the spices (for rice layer), cover & simmer. Let it steep for 20-25 minutes, then switch off stove, add salt & keep covered.<br /><span style="color:#cc6600;">Heat</span> ghee in a heavy-bottomed skillet.<br /><span style="color:#cc6600;">Add</span> rice and saute for a few minutes, till the rice changes colour. Take care not to fry the rice too much. We need soft, yet separate grains of rice for the biryani, if over fried, the rice gets too crisp, we don't want that.<br /><span style="color:#cc6600;">Strain</span> 4 cups of water into the rice (keep 1 cup water aside for later), cover & simmer.<br /><span style="color:#cc6600;">Cook</span> covered till almost all the water is absorbed. The rice should be a little crunchy now.<br /><br /><span style="color:#00cccc;">Vegetable Layer</span><br /><span style="color:#cc6600;">Heat</span> ghee in a heavy-bottomed skillet, add the onions and saute till it becomes transparent<br /><span style="color:#cc6600;">Keep</span> heat medium to avoid burning the veggies / spices. This layer needs to cook slowly.<br /><span style="color:#cc6600;">Add</span> ginger, garlic, chilies, jeera, dhanya & turmeric powders, saute 2-3 taking care not to burn the spices<br /><span style="color:#cc6600;">Toss</span> in potatoes, saute till they turn brown.<br /><span style="color:#cc6600;">Throw</span> in carrots, keep sauteing<br /><span style="color:#cc6600;">Add</span> peas, cauliflower, & cottage cheese<br /><span style="color:#cc6600;">Pour</span> in yoghurt & water<br /><span style="color:#cc6600;">Sprinkle</span> on chili powder & salt<br /><span style="color:#cc6600;">Cover</span> and cook for 2-3 mins<br /><span style="color:#cc6600;">Toss</span> well and remove from heat.<br /><span style="color:#cc6600;">Keep</span> aside. The veggie layer should be moist, but have no gravy.<br /><br /><span style="color:#00cccc;">Garnish Layer</span><br /><span style="color:#cc6600;">Heat</span> ghee in a heavy-bottomed skillet<br /><span style="color:#cc6600;">Fry </span>onions, cashews, raisins & slivered almonds separately.<br /><span style="color:#cc6600;">Keep</span> aside separately<br /><br /><span style="color:#00cccc;">Assembling</span><br />Now all the layers are ready and the biryani can be put together. The first and last layers are always rice.<br /><br /><span style="color:#cc6600;">Take</span> an oven-safe dish.<br /><span style="color:#cc6600;">Put</span> a layer of rice at the bottom<br /><span style="color:#cc6600;">Add</span> a ladleful of spice water in a circle<br /><span style="color:#cc6600;">Add</span> a ladleful of aroma milk in a circle<br /><span style="color:#cc6600;">Spoon</span> in a layer of veggies<br /><span style="color:#cc6600;">Sprinkle</span> some chopped coriander and mint leaves over the veggies<br /><span style="color:#cc6600;">Throw</span> some fried onions over the leaves<br /><span style="color:#cc6600;">Top</span> off with a layer of cashews, raisins & slivered almonds<br /><span style="color:#cc6600;">Finish</span> with a layer of rice<br /><span style="color:#cc6600;">Repeat</span> steps as needed.<br /><span style="color:#cc6600;">Add</span> spice water & aroma milk only for the top & bottom layers of rice.<br /><span style="color:#cc6600;">Keep</span> aside some nuts, onions and coriander & mint leaves to garnish top of biryani<br /><br /><span style="color:#00cccc;">Baking</span><br /><span style="color:#cc6600;">Pre-heat</span> oven to 410 degrees F<br /><span style="color:#cc6600;">Seal</span> the assembled biryani with foil, cover & place in oven<br /><span style="color:#cc6600;">Bake</span> for 15 -20 minutes<br /><span style="color:#cc6600;">Reduce</span> oven temp to 280 degrees F<br /><span style="color:#cc6600;">Bake</span> for 15-20 minutes<br /><br />Do the baking an hour or so before serving the dish. Kept in the oven too long, the rice gets too crisp - not nice! They say the true test for biryani is, when put on a plate, each grain of rice should be separate without any lumps.<br /><br />Cooking time for rice varies and so does the required water. Vary both to suit your rice, remember to make 1 cup extra spice water than required to cook the rice. Spices can also be varied, though I don't recommend it. This is the first time I made biryani with brown basmati, usually make it with white basmati. I recommend the brown, it has a lot more texture & flavor.<br /><br />I am sending this veg biryani to <a href="http://zaiqa.net/">Zaiqa</a> who is hosting <a href="http://zaiqa.net/?p=318">RCI:Authentic Hyderabadi Cuisine</a>. </p><img id="BLOGGER_PHOTO_ID_5246501530083319618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90K7zXC0rDl-qKHD_K3LCTmdBGeu985HLvWKUe19Vu-odsacCKX3-Z0B609WZsrqTiTOOjYB0n_2DYGQPsIzySzVCdoOFtNhpJk0M_FLvBeesiINWLZR5trpVHarvyh9dFM_g1gmC89U/s320/RCI-Hyderabad.gif" border="0" /> <p></p><p>Also to Suganya of <a href="http://tastypalettes.blogspot.com/">Tasty Palettes</a> who is hosting this month's <a href="http://tastypalettes.blogspot.com/2008/08/announcing-jfi-oct-08-whole-grains.html">JFI:Whole Grains</a>.</p></div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com14tag:blogger.com,1999:blog-6472562672200059049.post-46750593970103442042008-09-13T17:49:00.000+05:302008-09-14T14:48:46.668+05:30KosambariA long long time ago, I used to eat a different kind of salad everyday. Not so long ago, just about 2 years back. Time is very relative, isn't it? This one is for my sister. She was asking me if I knew how to make this, so G this one is for you.<br /><br />I've had kosambari at various occasions. And every time I had the dish, I'd want to make it, but I never did. After all, this does seem like the indian version of the salad. This dish requires no cooking, and apart from the soaking, takes only about 5-10 minutes to make.<br /><br />Kosambari can be made with any lentil. Sometimes it is garnished with mustard & curry leaves too. I prefer this fresh version. Makes a colourful picture, doesn't it?<br /><br /><img id="BLOGGER_PHOTO_ID_5245600962333965490" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnVDB1SdUD3VMrZDYDgzx_c1o4-o_kCGm_tAreae-UlNGAgCYOAOmA-j50KU9uALpQnr-9JadW2geOKQg92x8AjXBeTjkk6fYPj-VyhXrcaMM8ZUYzbX8Pyubmz-H4MYEe41gWl0ibpI/s320/Kosambari+003.jpg" border="0" /><br /><span style="color:#339999;">Ingredients</span><br />Yellow Moong dal - 1 cup<br />Cucumber - 1 medium<br />Tomato - 1 large<br />Carrot - 1 medium<br />Onion - 3-4 tbsps<br />Coriander - 4-5 sprigs<br />Lemon juice - 1/2 large<br />Chili powder - 1 tsp or to taste<br />Salt - to taste<br /><br /><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Soak</span> moong dal for about an hour<br /><span style="color:#cc6600;">Chop</span> cucumber, onion, tomato & carrot into small pieces<br /><span style="color:#cc6600;">Finely</span> chop the coriander<br /><span style="color:#cc6600;">Squeeze</span> juice from lemon into a small dish, stir in the salt & chili powder<br /><span style="color:#cc6600;">Wash </span>moong & drain water completely, and microwave for 1-2 minutes<br /><span style="color:#cc6600;">Add</span> chopped veggies, coriander & lemon juice<br /><span style="color:#cc6600;">Toss</span> well & serve<br /><br />Finely chopped fresh green chilies can be used. As I don't like biting into a chili in my salad, used chili powder. After an hour of soaking, the moong was still rather hard, so I put it in the microwave for a minute or so to soften it a little. It was still crunchy. Don't do this unless required.Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com0tag:blogger.com,1999:blog-6472562672200059049.post-57269617472506069202008-09-12T16:09:00.000+05:302008-09-14T01:13:26.433+05:30Bread UpmaThe trend continues - I still don't feel like cooking. And right now, I don't feel very talkative either, so will cut right to the chase, so to speak. The first time I had this dish, was when gran mom was visiting, and she made it. I remember our dogs sitting around the table & begging for pieces, while I cut up the bread - cute dogs they are too! Hmmm, those were the carefree days of youth - no responsibilities, no family to care for, someone else to take care of the basic necessities - like cooking. Nostalgia - okie this is going nowhere, didn't I say I wasn't feeling very talkative? Gosh! I wish I am back home.... Alright, that's enough, get on with it now! Well, it was all that reminiscing that made me prompted me to make bread upma - so just sharing my thoughts with you all.<br /><br /><img id="BLOGGER_PHOTO_ID_5245588637477808242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ7XrKGBEyZWBQTkAh1BthKuLua6X2ZpdrGhZRnLdYnZn8Iu2yCwm7LHXvTcrmis2jPCbuAOX4GiitoA2QhHShl7p7CuZhwxUZQrzyWG4VxcPKvPWG2uhsQrToPVA7Pd7LUTlRTViAdc/s320/Bread+Upma+004.jpg" border="0" /><br /><span style="color:#339999;">Ingredients</span><br />Sour dough bread (store bought) - 12 -15 slices<br />Onion - 1 large<br />Curry leaves - 2 large stalks<br />Mustard - 1 tsp<br />Jeera - 1 tsp<br />Red chili - 1-3<br />Channa dal - 1-2 tbsp<br />Tomato Ketchup - 1 tbsp<br />Water - 1 tbsp<br />Salt to taste<br />Oil - 1 tsp<br /><br /><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Chop</span> onion & curry leaves<br /><span style="color:#cc6600;">Cut</span> bread slices into bite sized pieces<br /><span style="color:#cc6600;">Heat</span> oil in a wide / large skillet, splutter mustard, add jeera, red chillies, chana dal & curry leaves, saute for a minute<br /><span style="color:#cc6600;">Add</span> onion and saute till it starts browning<br /><span style="color:#cc6600;">Mix</span> tomato ketchup, water & salt, add to onions, saute another 20-30 secs<br /><span style="color:#cc6600;">Put</span> in the bread, stir well to spread the garnish across the bread<br /><span style="color:#cc6600;">Keep</span> stirring till the bread pieces become a nice golden brown.<br /><span style="color:#cc6600;">Serve</span> it up!<br /><br />I started making this in a large deep skillet & then it was difficult to toss the bread, so transferred to a wok. Take care not to use too much water, else the bread gets soggy / soft. The sourdough gives a very nice flavour to this bread.Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com0tag:blogger.com,1999:blog-6472562672200059049.post-90113242196876283972008-09-12T05:21:00.000+05:302008-09-14T01:50:29.708+05:30Banana Coffee Smoothie / ShakeToday was one of those days - I just didn't feel like cooking!! Yes, yes... that's right - I, like every other person who enjoys cooking, occasionally bump into these days, when the kitchen seems abhorrent!!! Today was one of those days!! Having just returned from San Fran, there weren't any left-overs in the fridge either... Hmm... so had to make something quick & filling. Saw the bananas and plain soy milk - ah ha.... a shake / smoothie!!! I added a little something to spike the taste!!!<br /><br /><img id="BLOGGER_PHOTO_ID_5245088968280922514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGe4UIBXfqnHnCqLs-os0N_sbkraO5cY5OYv0MK-PmbWO7ye-pLW_3rQ5p0H765adE7TeFAHQ2eg1Z6fSTdEQhi3KbAU_NzzcUrpzgngUYowHYeGrJjacq28whXjchFungahN7jlS1Ao/s320/BananaCoffeeSoy+002.jpg" border="0" /><span style="color:#339999;">Ingredients</span><br />Banana - 2<br />Plain Soy Milk - 1.5 cups<br />Jaggery 2-3 tbsps<br />Kahlua - 2 tbsps<br /><br /><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Break</span> the banana into big chunks in a blender, add the soy milk & jaggery<br /><span style="color:#cc6600;">Blend</span> till the banana grinds completely.<br /><span style="color:#cc6600;">Add</span> the kahlua, pulse 1-2 times to create some froth.<br /><span style="color:#cc6600;">Pour</span> & enjoy!<br /><br />Don't have kahlua - use 1-2 tsps of instant coffee powder - depending on how strong it is. I didn't add any ice to the drink as the soy milk was cold. Add a few cubes if your blender can crush ice.Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com2tag:blogger.com,1999:blog-6472562672200059049.post-40127481873030833262008-09-10T14:02:00.001+05:302008-09-25T00:56:14.698+05:30Tomato Soup<div>I make this soup often. Both P & I love it. It is also very easy to make and quite healthy too. So, a super-duper dish, in my opinion. </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5249430889302699234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_ptsJeuW3ZnTpnxsk2MH7YM-2Uw_TAnuk4wGPlVrDQ82tVq7dwzJ2marLlInGAfhhscM_PktP6FsQLWBD9a9ic2keZLBzVNfwS-577Wmo7nFK8MyHo2PM8hvpjuTWdxxbNbKa2GN_vg/s320/Tomato+Soup+007.jpg" border="0" /> <div></div><div></div><div><span style="color:#339999;">Ingredients</span></div><div>Tomatoes - 4-6 large</div><div>Onion - 1/2 large </div><div>Carrot - 1 large</div><div>Beetroot - 1/2</div><div>Celery - 2-3 stalks</div><div>Garlic - 2-3 cloves</div><div>Ginger - 1 inch</div><div>Pepper - 15-20</div><div>Cinnamon - 1 inch</div><div>Cloves - 8-10</div><div>Curry leaves - leaves from 1 big stalk</div><div>Jeera - 1/2 tsp</div><div>Salt to taste</div><br /><div></div><div><span style="color:#339999;">Preparation</span></div><div><span style="color:#cc6600;">Chop</span> vegetables, celery, ginger & garlic into medium pieces</div><div><span style="color:#cc6600;">Toss</span> in the spices & curry leaves </div><div><span style="color:#cc6600;">Pressure</span> cook for 4-5 whistles</div><div><span style="color:#cc6600;">Grind</span>, sieve, add salt, boil & serve</div><div></div><br /><div>That's really it. I usually put the spices in a small colander and then pressure cook. This makes it easy to remove the spices. Once spices are removed, this soup doesn't need to be sieved. </div><br /><div></div><a href="http://simpleindianfood.blogspot.com/2008/08/wyf-saladstartersoups-event.html"><img id="BLOGGER_PHOTO_ID_5249670996027539730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXemI6F-8NeUa_u-_3F8_POt3nvMMm88doY0KBUbPUHM4rStmAEFy5sNl6SAq6-FR0N2HUpUl9enh4-J35G1fVAWKmtBmSDIBc-TrwuwMCkJ5KnBembXROM2iidfLnPC1nUQ9P-zW93eU/s320/WYF_logo-Sept.jpg" border="0" /></a><br /><div>This soup is off to <a href="http://simpleindianfood.blogspot.com/">Simple Indian Food </a>hosting the <a href="http://simpleindianfood.blogspot.com/2008/08/wyf-saladstartersoups-event.html">WYF - Soup / Starter / Salad</a> event. </div><div> </div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com2tag:blogger.com,1999:blog-6472562672200059049.post-84810011878899769932008-09-10T08:29:00.001+05:302010-02-03T21:16:03.104+05:30Methi DalHaving claimed that this blog is about fragrances across the world, you must be wondering why there are only indian dishes here - and that too the day-to-day easy peasy everyone knows the recipe dishes. Well, the thing is till just about before I created this blog, I was cooking a variety of international cuisines. Now I am out of that phase & totally into indian cooking. Oh... yes, I'll go back and make / bake something outside of indian sometime - I just don't know when that shall be!<br /><br />In keeping with what I've been doing, made this methi dal today. Thought I could submit it for the <a href="http://sunitabhuyan.blogspot.com/2007/08/my-monthly-event-think-spice-think.html">Think Spice </a>- Think Fenugreek event over at <a href="http://kittensinthekitchen.blogspot.com/2008/09/my-turn-think-spice-think-fenugreek.html">Kitties's</a>, however, I can't use fresh methi leaves for the event! But I do like the flavor of the fresh leaves & particularly this dal.<br /><br /><img id="BLOGGER_PHOTO_ID_5245100729301919122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIXCbR8dO2PqRO67Oj3m-5qZbvofQqNsF3AoARO2W7Q7EOPOzMJY5qFPlCVV0UQzR5dVUHiob5foa4FQHHczD-7dyK1CtqgW4pqELUfMCVC482amD3At-6YhA5DJnqr6QexsTpx03m_8/s320/MethiDal+002.jpg" border="0" /><span style="color:#339999;">Ingredients</span><br />Fresh Methi leaves - 2 bunches<br />Moong Dal - 1.5 cups<br />Amchur - 1 big piece (optional)<br />Kokum - 2 pieces (optional)<br />Turmeric - 1 big pinch<br />Garlic - 3 - 4 cloves<br />Ginger - 2 inches<br />Green chili - 1 large<br />Ghee / oil - 1-2 tsp<br />Curry leaves - 1 large stalk<br />Hing - 1 big pinch<br />Mustard - 1 tsp<br />Cumin seeds - 1 tsp<br />Salt to taste<br />Lemon juice - 1 tbsp (optional)<br /><br /><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Wash</span> moong dal & pressure cook for 3-4 whistles along with amchur, kokum & turmeric<br /><span style="color:#cc6600;">Pluck</span> out only the leaves from the methi stalks, wash & keep aside<br /><span style="color:#cc6600;">Mince</span> ginger & garlic, slit green chili lengthwise<br /><span style="color:#cc6600;">Heat</span> ghee / oil in a skillet<br /><span style="color:#cc6600;">Splutter</span> mustard and jeera<br /><span style="color:#cc6600;">Throw</span> in the curry leaves, saute 20 -30 secs<br /><span style="color:#cc6600;">Add</span> ginger, garlic, green chili & hing, saute till garlic turns brown<br /><span style="color:#cc6600;">Toss</span> in the methi leaves, saute another minute<br /><span style="color:#cc6600;">Mash</span> together moong dal, kokum & amchur, add 1 cup water<br /><span style="color:#cc6600;">Pour</span> mashed dal into the skillet<br /><span style="color:#cc6600;">Add</span> salt to taste<br /><span style="color:#cc6600;">Simmer</span> and bring to a boil & it is done!<br /><br />If you are not using the kokum & amchur, add the lemon juice to the dal just before you serve and mix well. Make sure the dal is not very hot before you add the lemon juice - else it leaves a bitter flavor. While mashing the kokum, remove seeds if any. Once you combine the dal with the methi, if it is too thick, add water to get your preferred consistency.<br /><br />This dish is off to the <a href="http://redchillies.us/2008/08/16/announcing-herb-mania-fenugreek/">Herb Mania - Fenugreek</a> event hosted by <a href="http://redchillies.us/">Red Chillies</a>.Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com6tag:blogger.com,1999:blog-6472562672200059049.post-47013076311815635832008-09-05T17:16:00.000+05:302008-09-11T02:44:35.919+05:30Steamed Plantain<div>Nendhrampazham or plantains as they are called here, is a kerala speciality. This fruit is used to make chips, bajjis and also eaten steamed. I am sure that there are many many dishes made out of this fruit, these are the few I can recall just now. The nendrampazham is very tasty to eat as is too. Steamed nendhrampazham is something I've enjoyed from when I was very young.</div><br /><div>I have bought this fruit at times from indian grocery stores, and was delighted to find it in the local grocery. Though it is from Mexico, it tastes quite similar to the kerala fruits. </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5244503935533638946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07vDregfGR3Kp3VG030VDMfkJY4FmtDtdhhhOd_rP1lpHGM9G22zIYfqfyhwT2XpMcMgTR8pCId4OgSZoeOFSiYBMHG9y0Ba8F0mXYYvv7Ulled4W8doGaEQr3rV4OTfyBvfZUX3r8DY/s320/SteamedPlantain+002.jpg" border="0" /> <div></div><div></div><div><span style="color:#339999;"></span> </div><div><span style="color:#339999;">Ingredients</span> </div><div>Plantains - 2-3 </div><div>Jaggery - 3-4 tbsps<br /></div><br /><div><span style="color:#339999;">Preparation</span> </div><div><span style="color:#cc6600;">Cut</span> each plantain into 3-4 pieces </div><div><span style="color:#cc6600;">Place</span> in a wide heavy bottomed skillet </div><div><span style="color:#cc6600;">Sprinkle</span> jaggery over the plantains </div><div><span style="color:#cc6600;">Add</span> just enough water to cover the fruits </div><div><span style="color:#cc6600;">Cover</span> and steam for about 15-20 minutes or till done. </div><div><span style="color:#cc6600;">Serve</span> hot with papadums </div><div><br />Add a dash of cardamom to the fruits while steaming for additional flavor. The jaggery can be varied to suit individual tastes. </div>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com2tag:blogger.com,1999:blog-6472562672200059049.post-74794129260626721012008-09-05T10:59:00.000+05:302008-09-10T09:07:22.373+05:30C-O-T SubziWondering what that name is? Just capsicum (bell peppers), onion & tomato subzi. My mother makes this and I love having it with chhapathi or with curd (yoghurt) rice. Every once in a while, I make this for myself. It is very easy to make and cooks real quick too. So, all you office-goers can make this in a jiffy!!!<br /><br /><img id="BLOGGER_PHOTO_ID_5244229919510105186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUy4P9BAJuSiLkCw0MgTnT_ugB2pOiABOXUuozbzhLDZXq7md-vVtDlBnTH8bZiPSNjU3tKZ8BMjRpf-9fjvI0djLqr427Ubwp3VKqH72I_1jTG-pO0OHKCUqNUL2VEGjvgrgGnNphIeM/s320/C-O-T-Subzi+002.jpg" border="0" /><br /><span style="color:#339999;">Ingredients</span><br />Green Capsicum (Bell Pepper) - 1 large<br />Onion - 1/2 large<br />Tomato - 2 large<br />Ginger - 1/4 inch or 1/2 tsp paste<br />Garlic - 2 cloves or 1/2 tsp paste<br />Green chilies - 1-2<br />Jeera (Cumin) powder - 1/2 tsp<br />Dhanya (Coriander) powder - 1/2 tsp<br />Oil - 1 tsp<br />Salt to taste<br /><br /><span style="color:#339999;">Preparation</span><br /><span style="color:#cc6600;">Chop</span> capsicum, onion & tomato. Mince ginger & garlic, if using fresh. Slit green chilies lengthwise<br /><span style="color:#cc6600;">Heat</span> oil in a skillet and saute ginger, garlic and green chillies till garlic starts browning<br /><span style="color:#cc6600;">Add</span> onions and saute till they become transparent<br /><span style="color:#cc6600;">Toss</span> in capsicum, saute till it is half cooked<br /><span style="color:#cc6600;">Add</span> tomatoes, saute and cook till they become soft<br /><span style="color:#cc6600;">Sprinkle</span> jeera & dhanya powders and salt, saute another minute.<br /><span style="color:#cc6600;">Remove</span> from stove.<br /><br />This dish is very easy to make. It is a mixture of flavors - a little sweet & a little spicy & a little crunchy too. Serve with chhapathi, plain rice or curd (yoghurt) rice.Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com2tag:blogger.com,1999:blog-6472562672200059049.post-72676411715704945212008-09-04T08:41:00.001+05:302008-09-05T18:45:58.770+05:30Dal Tadka<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0enyQfQRxmpagCkS2PkVN4jnQTM-4e42X_HsWlhfmN2JXYFcNpYtbv04Ls1tun9J-hmhXhFdVgBRj-VdunOHbsl51vMt84UskazCFZt3VPzE90ygWopZpWc6Q_GF7nIJysr22HCJxltE/s1600-h/DalTadka+001.jpg"></a>Dal tadka is something very easy to make, and very delicious too. This is something that P enjoys and I make often. Posting this recipe for some 'bachelor' friends.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEids0Nve8YvpDJfCC3dauLTQwkTyqTKYiD7_Y-vPNK20_d_CfpUMVenhp1QOZmXrvisxv7MU-qRlErro4Te5fLevnL7chl_UymjbjoaMkOq5Ghb3oevSyaww6wmAB5sQM1WFt0xJ13Mtdw/s1600-h/DalTadka+004.jpg"><img id="BLOGGER_PHOTO_ID_5242503544970451170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEids0Nve8YvpDJfCC3dauLTQwkTyqTKYiD7_Y-vPNK20_d_CfpUMVenhp1QOZmXrvisxv7MU-qRlErro4Te5fLevnL7chl_UymjbjoaMkOq5Ghb3oevSyaww6wmAB5sQM1WFt0xJ13Mtdw/s320/DalTadka+004.jpg" border="0" /></a><br /><p><span style="color:#339999;">Ingredients</span><br />Toor Dal - 1.5 cup<br />Tomato - 3<br />Onion - 1<br />Ginger - 1 inch<br />Garlic - 2-3 cloves<br />Green Chilies - 1-2<br />Curry Leaves - 1 big stalk<br />Coriander - 2 sprigs<br />Kashmiri red chillies - 1-2 (optional)<br />Saunf - 1 tsp<br />Mustard - 1/2 tsp<br />Pepper - 6-8<br />Cloves - 3-4<br />Kokam - 1 piece (optional) / lemon juice - 1 tsp<br />Ghee - 2 tsp<br />Salt to taste<br /><br /><span style="color:#339999;">Preparation<br /></span><span style="color:#cc6600;">Wash </span>toor dal (with just enough water to cover the dal) & pressure cook (3-4 whistles) with kokam (if using).<br /><span style="color:#cc6600;">Mince</span> ginger & garlic. Slit green chillies length-wise. Chop onion & tomato.<br /><span style="color:#cc6600;">Heat</span> ghee in a skillet, add mustard, saunf - let it splutter.<br /><span style="color:#cc6600;">Add</span> pepper, cloves & kashmiri red chilies. Saute for a minute.<br /><span style="color:#cc6600;">Throw</span> in the curry leaves & saute for another minute.<br /><span style="color:#cc6600;">Add</span> ginger, garlic & green chilies. Saute another minute.<br /><span style="color:#cc6600;">Toss</span> in onions, sauteing till it starts turning brown.<br /><span style="color:#cc6600;">Add</span> tomatoes. Saute till almost cooked.<br /><span style="color:#cc6600;">Pour</span> in cooked dal and salt to taste. If too thick add a little water.<br /><span style="color:#cc6600;">Simmer</span> and let stand for 1-2 minutes.<br /><span style="color:#cc6600;">Break</span> corainder sprigs into pieces and add to the dhal.<br /><span style="color:#cc6600;">Add</span> lemon juice to the dal jsut before serving. (only if not using kokam).</p><p>This dal tastes best with fresh ginger / garlic / green chilies. Moong dal can be used instead of toor. If you don't have saunf, use jeera instead. Don't feel like mincing ginger / garlic? - use the ready-made paste. </p>Geethahttp://www.blogger.com/profile/04826376462638446923noreply@blogger.com7