Thursday, May 30, 2013
TUNDU MANGA OORUGA
Tundu Manga Ooruga / Fresh or Instant mango pickle establishes monopoly over all other side dishes during the mango season. The fresh crunch of the mango pieces combined with the spice powders is so addictive, that my family loves to enjoy Tundu Manga Ooruga with each and every meal as long as the season lasts.
INGREDIENTS
Raw Mango - 1 big ( firm and moderately sour)
Chilly powder - 2 tbsps
Salt - 2 tbsps
Turmeric powder - 1/2 tsp
Fenugreek seeds - 1 tsp
Asafoetida powder - 1 pinch
Mustard seeds - 1/4 tsp
Sesame oil - 2 tbsps
METHOD
1. Dry roast fenugreek seeds until dark in colour, powder and keep aside.
2. Wash and wipe the mango thoroughly, and chop it into small pieces.
3. Spread the mango pieces on a paper towel so that it absorbs all the moisture.
4. Transfer the dry mango pieces into a clean and dry bowl.
5. Top the mango pieces with chilly powder, turmeric powder and salt.
6. Heat oil in a seasoning ladle and add the mustard seeds.
7. When the mustard seeds crackle add asafoetida and switch off flame.
8. Pour the seasoning all over the spice powders.
9. Add the roasted and powdered fenugreek powder.
10. Mix well using a dry spoon.
Saturday, May 25, 2013
Bengali Kichdi - A Tasty Medley Of Rice Dal And Vegetables
BENGALI KICHDI
D2 and I wanted to prepare a quick one pot meal so that we could enjoy it comfortably while we watched a movie without having to run up and down for the side dishes. We wanted something that was not very spicy or tangy as it was a very hot day. I offered to make the simple but nutritious Bengali Kichdi which I had learnt to cook from Dibs.
D2 and I wanted to prepare a quick one pot meal so that we could enjoy it comfortably while we watched a movie without having to run up and down for the side dishes. We wanted something that was not very spicy or tangy as it was a very hot day. I offered to make the simple but nutritious Bengali Kichdi which I had learnt to cook from Dibs.
Rice - 1 cup
Green gram dal - 1 cup
Bengal gram dal - 1 tbsp
Turmeric powder - 1 pinch
Ghee - 2 tbsps
Cumin seeds - 1tsp
Whole black pepper - 1/2 tsp
Red chillies - 2
Curry leaves - a few
Cinnamon - few pieces
Cloves - 6
Cardamom - 4
Onion - 1
Potatoes - 2
Carrots - 2
Drum sticks - 2
Green brinjals - 2
Salt - 1 1/2 tsps
METHOD
1. Dry roast green gram dal and Bengal gram dal together till you get a pleasant aroma and keep aside.(This step makes the kichdi more flavoursome.)
2. Peel and slice the onions.
3. Wash, peel and chop potatoes and carrots into one inch sticks.
4. Wash and cut drumsticks into one inch long pieces.
5. Wash and quarter the brinjals lengthwise, and then cut them into one inch long pieces and keep them immersed in water till needed.
6. Wash rice and the roasted dals together and drain.
7. Heat ghee in a kadai and add cumin seeds.
9. Add cinnamon, cardamom, cloves, broken red chillies and fry them.
10. Fry curry leaves and onion slices with the seasoning and then add the vegetables (drain the brinjals before adding), and saute for two more minutes.
13. Pressure cook the kichdi until the cooker gives out three whistles.
14. When the pressure subsides carefully remove the pot and gently mix the kichdi uniformly using a spatula.
Enjoy the simple, flavoursome Bengali Kichdi topped with ghee.
Sunday, May 19, 2013
Carrot Springs Pasta In Tomato Sauce
CARROT SPRINGS PASTA IN TOMATO SAUCE
D2 was experimenting with all the cutters and graters which I had not used for a very long time. After a little practice she was able to make beautiful carrot 'springs' using a particular grater which Dibs had bought for me long time ago. D2 was so much involved in the procedure that she forgot to stop until she had made a mound of beautiful carrot springs! Since the 'mound' looked very much like pasta we decided to cook it with pasta and call it Carrot Springs Pasta. This is how we prepared it.
INGREDIENTS
Pasta - 150 gms
Salt - 1 pinch
Carrots - 150 gms ( Peeled and grated into springs)
Olive oil - 2 tbsps
Crushed pepper - 1/2 tsp
Crushed garlic - 1/2 tsp
METHOD
1. Boil one liter of water with a pinch of salt and one tbsp of olive oil in a large vessel.
2. Add the pasta and cook till soft but not mushy, stirring now and then.
3. Drain the pasta and keep aside.
4. Heat one tbsp of olive oil in a pan and add the crushed pepper.
5. When the pepper gives out a good aroma add the crushed garlic.
6. Add the carrot springs and gently toss till al dente and keep aside.
FOR THE PASTA SAUCE
Olive oil - 1 tbsp
Finely chopped onion - 2 tbsps
Tomatoes - 6 ( Chopped)
Crushed garlic - 1 tsp
Red chillies - 3
Peeled and crushed fresh ginger - 1tsp
Salt - 1 tsp
Sugar - 3/4 tsp
TO MAKE THE SAUCE
7. Blend the chopped tomatoes with garlic, red chillies, ginger, salt and sugar in a mixer.
8. Heat oil in a pan and saute the chopped onion till it becomes soft.
9. Add the tomato blend and cook till it thickens into a sauce.
10. Add the pasta sauce to the cooked pasta and sauteed carrot springs and gently coat each and every strand using a spatula.
Tuesday, May 14, 2013
Alu Chole - Potatoes And Chick Peas In Spicy Gravy
ALU CHOLE
Four and a half decades ago there were not many chaat shops in Bangalore. Deepak Chaat Shop was the only one in the vicinity which catered to the needs of Chaat lovers who hung around Brigade Road and M.G. Road in the evenings. The sweet couple who ran the show cooked the most delicious Chaat dishes and served them to the customers with untiring enthusiasm.The heavenly taste of Alu Chole which they served with their special spongy and golden brown saucer sized bhaturas is still fresh in my memory. When I shared my nostalgia with D2, she eagerly enquired about the taste and analysed the ingredients that might have gone into such a delicious Alu Chole.
I was immensely pleased when D2 gave me a thumbs up and said ''yummmy!" after tasting the first spoon of Alu Chole which we cooked together in my kitchen. The efforts made to recreate the nostalgic Alu Chole with the available ingredients in my kitchen did not go waste after all!
INGREDIENTS
Chick Peas/Kabuli Chana - 2 cups ( Soaked overnight)
Potatoes -2
Tomatoes - 2 ( Chopped)
Onion - 1 ( Peeled and chopped)
Garlic - 6 segments ( peeled)
Coriander seeds - 3 tbsps
Pepper - 1 1/2tsps
Cumin seeds - 1 1/2 tsps
Cinnamon - 1 big piece
Cloves - 6
Cardamoms - 2
Fresh ginger - a stout 1'' piece ( Peeled and chopped)
Green chillies - 2
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 2 tsps
Tamarind - A plum size ball
Powdered jaggery - 3 tbsps
Sesame oil - 3 tbsps
Fresh coriander leaves - for garnishing
METHOD
1. Soak tamarind in warm water and extract a thick juice and keep aside.
2. Pressure cook the pre soaked chick peas and potatoes until three whistles and allow to cool.
3. Grind the chopped onions with coriander seeds, pepper, cumin seeds, one green chilly, ginger, garlic, turmeric powder, chilly powder, cinnamon, cloves and cardamoms into a smooth paste adding little water.
4. Heat oil and fry the paste till it does not stick to the pan and till you get a very pleasant aroma.
5. Add the chopped tomatoes and salt and cook till soft but not mushy.
6. Add the tamarind extract, jaggery and one slit green chilly.
7. Next add the cooked Chana and cook for another five minutes.
8. Peel and cut the cooked potatoes into big cubes and add it to the gravy.
9. Add more water if the gravy is too dry and continue to cook for another two or three minutes till all the ingredients blend together.
10. Switch off flame and garnish the Alu Chole with chopped coriander leaves.
Serve the sweet, spicy and tangy Alu Chole with freshly chopped onions and a wedge of lime. We relished Alu Chole with Paneer paratas.
Thursday, May 9, 2013
Banana Ice Cream
BANANA ICE CREAM
I never believed that an ice cream could be prepared instantly, that too using only one ingredient, until I tried it out myself. D2 and I had our fingers crossed while the blender was on and we were stunned to see the scoop which materialized within a few minutes. I was as excited as D2 when we tasted the magical instant Banana Ice Cream which was delicious, soft and creamy!
INGREDIENTS
Ripe bananas ( Frozen)
METHOD
1. Freeze the bananas until they become hard.
2. Peel and dice the frozen bananas using a sturdy knife.
3. Add a squeeze of lime to the diced bananas to prevent blackening.
4. I did not use sugar since I used the Rasa Bale variety of bananas which are very sweet by themselves. You may add sugar, a spoon of honey or date syrup according to your requirement.
5. Immediately blend the banana slices before they thaw, till the blend comes together into a smooth and creamy scoop of ice cream.
Blend in small quantities so that the blender does not get over heated because of the hard frozen bananas.
You can blend a spoon of mango pulp with the bananas for a delicious mango flavoured banana ice cream.
Enjoy the delicious Instant Banana Ice Cream fresh from the blender.
D2 decorated the scoop of fresh BANANA ICE CREAM with a date stuffed with an almond.
A few saffron strands looked beautiful on the Mango flavoured Banana Ice Cream.
Thursday, May 2, 2013
Potato Carrot And Paneer Patties
POTATO CARROT AND PANEER PATTIES
In spite of the sweltering heat and all the discomforts the season brings with it I look forward to Summer because that is the time I get to spend a lot of time with my dear grand daughter D2. Apart from watching movies and reading books together, cooking together is another major fun filled activity we enjoy the most. Her nimble fingers are busy browsing through new recipes, cutting, mixing and blending. The equipments, the spices and all the ingredients required are neatly lined up on the counter. As we work together in harmony we enjoy the absolute Zen.
Once the table is set it is tasting time and review time as well. We chatter about adding or deleting a certain ingredient or about the other possible improvements we could make the next time we cooked the same dish.
Here is how we prepared one of D2's favourite tea time snacks - Potato, Carrot and Paneer Patties.
Here is how we prepared one of D2's favourite tea time snacks - Potato, Carrot and Paneer Patties.
INGREDIENTS
Potatoes - 2 big
Carrots - 2 big
Milk - 1 lit
Curd - 2 tbsps
Curd - 2 tbsps
Bengal gram dal flour/Besan -1 tbsp
Chilly powder - 1/4 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/4 tsp
Raisins - 2 tbsps
Finely chopped coriander leaves - 1 tbsp
Salt - 1 tsp
Cinnamon - 1'' piece
Cloves - 4
Cardamom - 2
Sesame oil - for roasting
METHOD
1. Bring milk to a rolling boil and stir in 2 tbsps of curds and continue to boil till it curdles.
2. Pour the curdled milk through a strainer, thoroughly drain the whey water and refrigerate the paneer.
3. Wash the vegetables and pressure cook them until three whistles, and allow to cool.
4. Peel the potatoes and the carrots and refrigerate them for twenty minutes.
5. Crumble the cooled vegetables and paneer in a bowl and add the besan, chilly powder, cumin powder, coriander powder, salt , chopped coriander and the raisins.
6. Finely powder cinnamon, cardamom and cloves together and combine with all the ingredients to form a soft mash. If the mash is very sticky you can leave it in the refrigerator for fifteen minutes.
7. Wet your palms, take a lemon size ball of the mash and flatten it into a round patty.
8. Make four patties at a time and place them on a greased, preheated tava.
9. Dribble little oil around each patty and roast all of them on both sides on medium flame.
10. Gently remove them on to a plate when they become golden brown on both sides.
10. Gently remove them on to a plate when they become golden brown on both sides.
D2 was in seventh heaven when she relished the Potato Carrot and Paneer Patties with Mint Chutney.
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