October 30, 2010
The unexpected saturation
October 29, 2010
The really easy vegetable biryani
Owing to popular demand (read on Facebook and GChat), I’ve decided it might be worth my while '(and yours once you see how easy and quick this recipe is) to post this recipe on the blog finally. So here’s another look at this one.
Ingredients
For tempering | |
1. Mustard seeds (kadugu) | 1 tsp |
2. Cumin (jeera) | 1 tsp |
3. Cloves (lavang) | 4-5 pieces |
4. Cinnamon (dal-cheeni) | 1-2 1-inch pieces |
5. Bay leaves | 1/2 medium-sized |
For garnishing | |
1. Washed coriander leaves (kothamalli) | 1 small bunch |
Everything else | |
1. Veggies | 3 mid-large potatoes, 5-6 mid-large carrots, cut into 1-inch pieces |
2. Basmati rice | 1.5-2 cups, well washed and soaked for 1 hour at least |
3. Oil/butter | 2 tbsp |
4. Water | 1-2 cups |
5. Yogurt | 1 cup |
6. Salt | to taste |
7. Red chilli powder/subji masala | 1/2 tsp |
8. Turmeric (haldi/manjal podi) | 1/4 tsp |
How
1. First things first, leave the rice soaking while you do everything else.
2. In a heavy-bottomed pressure cooker (bonus points for using a pressure pan), heat the oil and add the ingredients listed under the “For tempering” title.
3. Wait for the mustard/jeera combo to sputter and then add the carrots and potatoes and give it a good toss.
4. Add salt, turmeric, and subji masala/red chilli powder and then give it another good stir.
5. Allow everything to semi-cook for about 5 minutes on an open pan, making sure the flame is on “simmer” so as to not burn the contents at the bottom of the pan.
6. Once all the vegetables are coated well and have semi-cooked, add the yogurt, cook for a minute after stirring and then toss in the soaked basmati rice (after draining of course) and give it another good stir.
7. Add the water, close the lid and pressure cook for 2 whistles.
That’s it! Once the cooker has de-pressurized, open the cooker, give everything another toss and add the coriander on top as garnishing. That’s it! Its easy, simple and very very tasty.
One more shot of the vegetable biryani.
Serve hot with raita or daal or good old chips! Bon Appetit! Enjoy..
October 28, 2010
One cold tablet.. two cold tablets.. three co.... zzzzzzzzzzzzzzzzzzzzz
October 27, 2010
The prologue – The dark night
_____________________________________________________________________________
Now. 6 :15pm.
To be continued.........
Opinions welcomed.
October 26, 2010
The foodie birthday
In honour of the husband’s birthday, I cooked. A lot. Here’s only a glimpse of 3 of the dishes.
The starter…
The main course
The dessert
Hot and creamy – Carrot halwa.
And there’s always room for cake! Presenting one of the best renderings of black forrest that I’ve had. Ever. Period. And before you all freak out that I bake it, I will go on to credit the nearby boulangerie for their flawless effort. Light yet creamy.. sweet yet subtle, it was the perfect cake for the occasion.
The chocolatey perfection – Black forrest cake.
Happy Birthday S! Hope you enjoyed it as much as I enjoyed doing it for you. :)
PS: For recipes for any of the above (except cake), drop me a line and we can revisit them!
October 25, 2010
Viral infection
October 24, 2010
It’s just there!
Have you ever done this? Watched something on TV because it’s there? Like some movie you’ve seen many times over. But just the fact that you have to brainlessly only watch it and didn’t have to choose to (for instance if you own the DVD of the very same movie) makes it appealing somehow. I’ve done this more times than I can count. Somehow the appeal of something that was unintendedly chosen for me is way more than me actually going and choosing the very same thing by myself. And this kind of applies to most things for me (unless I hate it – which reverses back to the TV theory as well). What is the appeal then? Just that you didn’t have to dedicate that iota of time to choosing something that didn’t have much significance in the first place? (FYI – this theory doesn’t work well with stuff I really really like – clothes, shoes, bags, etc.) :D I guess so. Or maybe this is the true manifestation of being lazy. But then it’s Sunday morning. What did you expect?
This post didn’t make much sense, did it? Didn’t think so either. Happy Sunday!
Mini rava idlis
I confess… for time immemorial, I’ve cribbed about how I don’t like idlis. Indeed, I followed on my brother’s and his friends’ adage of expanding IDLI as I-Don’t-Like-It. And as is usual in such cases, I am a big dosai fan. Which then evokes the surprise that now I not only like idlis, but I make them regularly too. But that is in keeping with the fact that I hated brinjals back in India but now have many a mean recipe to contend them with. So.. its a pattern of having the convenience not to eat something versus wanting to. Even then, rava idlis tempted my palate more than the traditional ones. Okay.. now that that’s all cleared up, let’s take a first look at today’s goodies – the mini rava idlis.
Just off the idli stand – mini rava idlis.
The best part about rava idlis is their lack of need of preparation time or fermentation time and such. Overall to make a batch of these goodies, takes 45 minutes, tops. And for how delicious and refreshingly different from ordinary idlis they are, it is indeed worth investing this time and effort into it. Like ‘em? Let’s get started then!
Ingredients
Coarse rava (semolina) | 2 cups |
Yogurt (not too thick) | 2 cups |
Water | 1-1.5 cups |
Oil | 1 tbsp |
Curry leaves | 10-15, well washed |
Kadugu (mustard seeds) | 1 tsp |
Channa dal (kadalai paruppu or yellow gram dal) | 1 tsp |
Green chillies | 2, finely chopped |
Salt | to taste |
Additional veggies – carrot (if you want – I skipped this) | Grated |
Coriander leaves (kothamali) or cilantro | 1 sprig, well washed |
Kaju (cashew nuts) | about 10 halves |
Baking soda | 1/2 tsp |
How?
It’s as simple as it gets really.
1. On a heavy-bottomed pan, dry roast your 2 cups of rava till they brown a little without burning them. Once it seems like it has browned a bit, set aside and shift to your batter container and let it sit (if you leave it on the pan, it will likely burn in some places and give an unpleasant taste in the end).
2. Meanwhile, prepare the ganishings! On a small pan/kadai, heat the 1 tbsp of oil. Add the mustard seeds, channa dal, green chillies, curry leaves, cashew nuts and let them “fry” till the mustard seeds pop, the cashews brown and the channa dal darkens. Set aside.
3. Mix in the curd and the water along with the roasted rava to form a smooth batter with no lumps. The batter consistency should be similar to regular idli batter. (Hint: Try “pouring” it from a height of about 15cm. It should pour down in a steady but thick stream. If it’s too watery, you may need to add more rava. If it clumps and doesn’t fall steadily, you’ll need to add more water.)
4. Stir in the garnishings.. the fried ingredients and the carrot and cilantro. Blend in the baking soda
There! Your batter is ready!
5. Let it sit for 30 minutes while you prepare something to go with the idlis.
After 30 minutes, load up the idli stand!
Ready to be steamed: Rava idli batter loaded up on the idli stand.
Now just steam it regularly in the pressure cooker! This typically takes 13 minutes with a closed lid (NO WEIGHT/WHISTLE please!!) on medium-high with the water inside the cooker already boiling.
And voilà
You are served. Steaming hot, ready-to-eat mini rava idlis.
And this was off to RK’s birthday. And they were soft, supple and very tasty if I say so myself! So, bon appetit!
October 21, 2010
Aloo parathas
It’s comfort food. But a lot of people I know are turned off by assuming that there’s a lot of effort involved. That it takes too long. That its hard to roll. But guess what? Its none of that. Aloo parathas are a great variety of Indian bread and you can just as easily replace the aloo (potato) with any other filling of your choice (think onions, garlic, cabbage or cauliflower). Here’s a first look.
Aloo parathas, fresh from the griddle.
How?
Well, I am not going to go into the details. The method is pretty similar to most Indian bread varieties. But the way my mom makes this is by boiling potatoes separately, seasoning them separately and then individually rolling a small ball of the potato filling into each ball of paratha dough. I find this method tedious and have as usual found a shortcut. I boil the potatoes, mash them and then mix them directly into the dough and blend everything with adequate amount of salt and spice, turmeric and other seasoning that I want. I then let it sit for about 2 hours to soak in all the flavour. And then when I roll them, they roll out as easy as anything else and then it’s just about adding a wee bit of oil on the griddle and cooking both sides as required. Easy-peasy!
Serve hot with chutney, pickle or daal or good old' raita. Anything works!
And so there you have it.. easy, simple, tasty and very filling – aloo parathas. Bon Appetit!
October 19, 2010
The creepy crawly in me
October 18, 2010
The promised recipes
Ok so there were 2 recipes that were pledged to appear on MindBlogging. True to my word, here they are.
“Pudhu Vidha kozhambu”
Amma’s nomenclature. It literally means kozhambu made a new way. Don’t ask me why or how or where from. All I know is that she discovered this some place and once I tasted it, she shared the knowledge with me and now I share it with you. Here’s a shot though, in case you need some motivation.
PS: The shot doesn’t do justice to the actual flavour/taste of the kozhambu.
Ingredients
For the grinding | |
1. Onion | 1 large, coarsely chopped |
2. Tomato | 1 Medium-sized, coarsely chopped |
3. Fresh grated coconut | 1/2 cup – 2/3 cup |
4. Dried red chillies | 2 medium sized |
5. Jeera | 1 tsp |
6. Oil (preferably gingelly oil) | 1 tsp |
For the rest of the kozhambu | |
1. Chinna vengayam (if available) | 1/4kg or 2 medium-sized onions, finely chopped |
2. Tamarind | 1 small piece, squeezed out to 1 large cup of juice |
3. Oil (preferably gingelly oil) | 1 tbsp |
For seasoning | |
1. Curry leaves | 10-15 well washed |
2. Sambar powder | 1 tbsp |
3. Salt | To taste |
For tempering | |
1. Mustard seeds / Kadugu | 1 tsp |
2. Cumin/ Jeera | 1/2 tsp |
3. Asfoetida | a pinch |
How
1. Lightly roast/fry all the ingredients under the “For the grinding” heading in the teaspoon of oil on a pan and set aside to be ground. (Grind when the ingredients cool down a bit)
2. Meanwhile in a heavy-bottomed vessel allow the 1 tablespoon of oil to heat up.
3. Temper with the kadugu/jeera and asfoetida when the oil is hot.
4. Once the mustard seeds sputter, add the chinna vengayam to the oil and allow it to cook well whilst releasing it’s juices.
5. Add in the sambar powder and allow it to cook well in the oil as well.
6. Add the tamarind juice and bring to a boil.
7. When the mixture is boiling, add the ground mixture from Step 1 and bring to a boil again.
8. Season with fresh curry leaves and serve hot with steamed rice and any side dish of your choice.
Recipe 2- Kadai Subji
So here’s another look at what we’re recreating..
Steaming hot “Kadai subji” ready to be served.
Ingredients
For the gravy | |
Tomatoes | 2 – medium sized, finely chopped |
Tomato purée | 1 tbsp |
Onion | 1 large, finely chopped (I didn’t add onions because it was Vijayadasami yesterday) |
Garlic | 2 cloves, finely minced (again I didn’t add any because of Vijayadasami) |
Dhaniya-Jeera powder | 2 tbsp |
Garam masala | 1/2 tsp |
Turmeric | a pinch |
Salt | to taste |
Oil | 1 tbsp |
Everything else | |
Veggies | 1 large carrot, 1 large potato and 1 large capsicum, all cut to mid-sized pieces |
Cream/concentrated milk | 1 tbsp |
Tempering | |
Kadugu | 1/2 tsp |
Jeera | 1/2 tsp |
Garnishing | |
Fresh coriander | 1 sprig, finely chopped and washed |
How
1. Fry all the ingredients listed under the “For the gravy” part in this order – Heated Oil, Garlic, Onions, Tomatoes, tomato purée, turmeric, dhaniya-jeera powder, garam masala, salt, etc and make a fine gravy, adding water as required to get the desired consistency.
2. I pressure cooked the veggies in a cooker for 2 whistles so that I wouldn’t have to “fry” them. Hint: If you’re adding a dal to the meal, cook the dal in the same go.
3. Add the pressure-cooked veggies to the gravy and toss them well, coating them with the gravy well.
4. Once the gravy starts bubbling a bit, blend in the cream. This is what gives it the colour and richness of taste.
5. Check for salt, spice, etc and add whatever as required.
6. Temper with mustard seeds and jeera.
7. Garnish with fresh coriander and serve steaming hot with steamed white rice or chapathis or any other Indian bread variety.
Bon Appetit! Enjoy :)
October 17, 2010
Barça Barça
Happy Vijayadasami!
Happy Dussera or Vijayadasami to you all! And the main reason I am reviving the blog today is the belief amongst South Indians at least, that whatever you do on this day.. you will continue to do the rest of the year. Vijayadasami falls on the day after Saraswati Pooja (the day we are supposed to pray Saraswati- the Goddess of knowledge) and hence honor her by not studying anything. However the day after, i.e. today signifies the day that the Hindu God Ram triuphed over his nemesis, Ravan and returned to his hometown of Ayodhya. But as it happens, over the years, in addition to the golu and the yummy food on this day, it is typical for one to do “everything” they wish to do the whole year. So people study a bit, classes for arts (singing, dancing etc commence on this day as the first day of the year), they do whatever else that they enjoy in the hope that it’ll last.
However, it being Paris and it being Sunday, the festivities stand reduced a bit. Yes, we did poojai yesterday and today. We kept our books in prayer yesterday and “studied” a bit today (thanks to me doing PhD, it makes a lot more sense than otherwise), I sang a bit and then… settled for a cookathon. I’ve only just exited the kitchen after 2 long hours where I cooked away to glory. With Friends playing ont he mini-DVD player installed atop one of the counters, it barely felt like “work” at all. And here are the results -
Bottom-up: 50+ theplas, Kadai Subji and Dal tadka.
And here’s a closer look at the dishes. Should you need any recipes, drop me a line; The theplas of course are an old favourite and you can find the recipe here.
Theplas. Serve with dal or any subji, pickles or good old chai!
Kadai subji or Subji Mughalai – Tomato based- gravy stewed with mixed vegetables.
Dal Tadka. Cooked yellow dal (moong) garnished with split green chillies, curry leaves and tempered with mustard seeds and jeera.
So, Bon Appetit and Happy Vijayadasami!
PS: I owe a huge bunch of posts on Barcelona and my recent trip there. Postcards and anecdotes to follow.