Wednesday, 25 June 2008
Tuesday, 24 June 2008
Mint is one of my favourite herbs. For me it denotes instant freshness. Add it to curries, salads, dips, to anything you want & what you get is a 'fresh' and unique taste. There has to be a reason why most of the mouth fresheners(and toothpastes!) are mint flavoured.
The only place I don't like it is with Chocolate, though mint flavoured chocolate is supposed to be a huge rage! I prefer my chocolate to be 'pure'. Some flavours do blend in well with Chocolate such as Coffee, even Orange but not Mint for me. Having said that there are some dishes where I wont compromise at all without the Mint. This Paneer Pasanda for example gets that special taste only because of the mint.
Boondi is a snack on its own, prepared by deep frying tiny balls of besan (gram flour) batter. These tiny balls are achieved by using a perforated ladle, generally used while handling fried items. Boondi can be sweet or salty. Sweet boondi is also made into ladoo/laddu usually prepared during festivals or marriages. A North Karnataka wedding is considered to be incomplete without these in the menu for the D day! Boondi ladoo, huge ones at that, is also the main prasadam at the Balaji Temple in Tirupati having a unique taste of its own.
- 2 cups of curd/yogurt
- 1 cup Boondi (Salty)
- 1/2 tsp sugar
- 1/2 tsp red chili powder
- 1/2 tsp kala namak (rock salt)
- 1/2 tsp chat masala
- 1/2 tsp jeera powder (Cumin powder)
- 7-8 mint leaves
The raita ideally has to be kept to rest for sometime for the flavour of the mint to get infused properly.
Tuesday, 17 June 2008
Although the fanaticism has gone down, but Bhindi still remains one of my favourite vegetables and I make it very often. Stuffed Bhindi presented here, is our favourite.
- 15-18 pieces Bhindi (Okra)
- 1 Medium sized onion, sliced
- 2 tblsp oil
- 3 tsp Dhaniya-Jeera powder (Ground Coriander-Cumin)
- 2 tsp Red Chili powder
- 1 tsp Aamchur (Dry Mango powder)
Mix all the dry ingredients and keep aside.Wash and dry the Bhindi. Cut off the tips and make a slit lengthwise. Fill all of them with the above prepared dry masala. Reserve any remaining masala.
Heat oil in a non-stick pan. Add the sliced onion and fry for sometime. Add the stuffed Bhindi, any remaining masala and mix properly. Cook on medium heat without adding any water and without covering. Keep stirring in between so that the Bhindi does not stick to the bottom of the pan.
Cook till the Bhindi is completely cooked. Serve hot with Chapati/Roti/Phulkas. Since this is a dry Bhaji, I usually serve a Dal along with it such as this.
Saturday, 14 June 2008
Makes about 18 pieces
Form 18 balls with the dough. Flatten each ball to form a fat disc. Place on ungreased parchment paper on a baking sheet and bake at 350 degrees F for about 10-15 minutes till the bottom of the cookie is just browning. Turn off the oven and let the cookies stay inside the warm oven till the top is slightly golden. Cool completely on a rack.
I have a number of recipes bookmarked on Nupur's blog and will be trying them one by one very soon. But for now I am sending these Saffron-Almond cookies to Zlamushka's Spicy Kitchen as my entry for this month's Tried and Tasted event.
Wednesday, 11 June 2008
Coming back to the incident in question, the realisation struck me & how! So i decided not to even look at those chocolates, truffles & all the other heavenly looking & tasting things till I got some control on my figure (ahem) & weight. But around 3 weeks later today I don't know if I have made any progress but while cleaning the larder came across this box full of chocolate bars. Now GM is not too fond of chocolates, he will have a truffle or two now & then but chocolate is not exactly a favourite with him. So I was wondering what to do with them.
- 1 Ripe Banana, sliced
- 1 small bar of Chocolate, grated
- 3/4 glass of milk
- 1 tsp sugar (optional, I gave this a miss as the chocolate is already sweet)
I was avoiding eating chocolates because I didn't want to put on weight. I don't know how having the same in a milk shake will help but I am consoled that I had it with other healthy things like Milk (full of calcium & Vit D) and Banana (Calcium again). There are some who believe that even Bananas contribute to the weight gain but I am not very sure of that. Any information on this is welcome.
And now for the Award! EasyCrafts of Simple Indian Food has given me the 'Rocking Girl Blogger' Award. When I read the email I thought this must have come to me by mistake, but on checking her blog it turned out that it is really Me! I am thrilled to bits! This is my first award and I have only just started my blog. Alright, it has been a while now, but it still feels like I am still starting out.
Monday, 9 June 2008
This was the first recipe request I had got from my friend N, when I started this food blog. So here it is....:)
- 4 medium sized Raw Mangoes (Kairi)
- 2 lemon sized balls of Jaggery
- 1/2 a cup grated dry coconut
- 4 tsps mustard seeds
- 3 tsp fenugreek seeds
- 2-3 tsps Hing (Asafoetida)
- 4 tsps Red Chili powder (This can be altered as per taste)
- Salt to taste
The mangoes will let out water as the jaggery dissolves.
The chutney has to be ground using the water let out by the mangoes only without adding any extra water. The sweet/sour taste can be adjusted by changing the quantity of the jaggery.
Thursday, 5 June 2008
- 2 Plantains
- 1 medium sized tomato, chopped
- 7-8 Curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A pinch of Hing (Asafoetida)
- 1/2 tsp Haldi (Turmeric powder)
- 1-2 tsps Red Chili powder
- Salt (As per taste)
- 1-2 tblsp oil
Tuesday, 3 June 2008
As for the trip, it was super just like all India trips always are. Hectic to the hilt but memorable nonetheless. We are still trying to cope with the jetlag which comes as a package deal with such trips!
The A.W.E.D. event prompted me to make Mexican after a long time at my place. Thanks Divya for coming up with such a lovely event.
I decided that we would have a complete Mexican meal instead of just one dish. So I made Nachos, Guacamole and Bean Enchiladas for dinner last week. Enchiladas makes a regular appearance at our dining table but Nachos and Guacamole were something I had never made at home. The first task was to get all the ingredients together. I saw GM giving me strange looks
while I was picking up the Avocados for the Guacamole, during our weekly grocery shopping. We had never bought Avocados before this. But ever since I started blogging, he has got used to buying different veg/fruits that we had never thought of getting home earlier.
Cheese (I used mature Cheddar)
Pickled Jalapeno chillies
For the Salsa
3 medium sized Tomatoes, finely chopped
1 medium sized Onion, finely chopped
1 Capsicum, finely chopped (I used half a green and half a yellow pepper)
Cucumber, finely chopped
Fresh Coriander leaves.
1/2 tsp Garlic paste
Combine all the ingredients in a bowl and store for at least 1-2 hours for the flavours to mix properly.
This makes for a good dip with the nachos.
For the tomato sauce
1 tsp Olive oil
4-5 ripe Tomatoes, boiled & pureed
2 cloves Garlic, crushed
2-3 tsp Mixed herbs (Basil, Thyme, Sage, Marjoram, Oregano)
1-2 tsp Red chili flakes
Heat olive oil in a pan. Add the crushed garlic and saute. Add the tomato puree, mixed herbs and chili flakes and let this cook for 10-15 min or until the mixture thickens.
For the filling
1 tsp Olive oil
1 small onion, sliced
half a Capsicum, chopped
Heat olive oil. Saute the onions and capsicum for sometime. Add the baked beans and cook on high flame. Season with salt and pepper powder.
For the Tortillas
1/2 cup Wheat flour
1/2 cup Cornmeal
1 tsp mixed herbs
Prepare a stiff dough with all the above ingredients. Roll out thinly and cook on both sides on a griddle.
In a baking dish, pour half of the tomato sauce. Lay down the tortillas. Add the filling and fold the tortillas into wraps.
Pour in the remaining sauce. Add grated cheese on top and bake for 10-15 min at 180 deg C or until the cheese melts.
This is usually served with rice, but for us this along with the Nachos was more than filling!