Saturday, December 29, 2007
My resolutions for this blog (considering I don't seem to have any different ones for my personal life!) are to post regularly and improve my photography and presentation. AND most important - cook some new dishes, discover new recipes and hone my baking skills!
Saturday, December 22, 2007
Fruit cake jokes are a dime a dozen around this time in the syndicated cartoon strips and growing up I didn't really get the humour, since I loved fruit cakes and the home baked ones I did get to have were delicious!
This cake goes to :
A Fruit a Month - Dry Fruits, hosted by Latha and Lakshmi over at The ‘Yum’ Blog
dear Sunita @ Sunita's World for this month's edition of Think Spice - Cinnamon.
Friday, December 21, 2007
This is a really nice pancake recipe for those lazy Sunday mornings when you feel like having something more substantial than an omelet but a little less daunting than brunch.
Some potatoes, onions, eggs and flour and you're set. This recipe is by Jacque's Pepin, a native of France who became a widely respected chef starting out at age 13 as an apprentice in the family restaurant. He was extremely popular in America with his TV shows and cookbooks.
You can see the original recipe here and also here where it also mention's the fact that this was the recipe his mother used in her restaurant! So, maybe it should be called Jacque Pepin's Maman's recipe....
Onions - 2 large
Potatoes -4 peeled
Eggs - 3 small
Flour - 3 tbsp
Coriander - 1/4 cup washed and chopped
salt - 1 tsp
Freshly crushed black peppercorns - 1 tbsp
Oil - to shallow fry the pancakes
1. Puree onions in a blender.
2. Shred potatoes in a grater using the bigger holes. Use a potato ricer if possible. S
queeze out as much of the moisture out of the potatoes as possible, using paper towels if needed. Removing the moisture removes the starch also, and that makes the pancakes crispy.
3. Mix the flour, eggs, grated potatoes, pureed onions, chopped coriander, salt and pepper in a bowl till well blended. The batter will be thick but of dropping consistency, add a tsp of milk if needed.
4. Take a deep nonstick skillet, pour about 1 tbsp oil and heat it.
5. Pour about 3 tbsp of batter in the skillet and spread immediately with the back of a spoon like a dosai, as thin as possible. It will have tiny holes and jagged edges.
6. Cook over medium heat for about 1/2 a minute to 1 minute on each side till crisp. Serve immediately.
7. Make the remaining pancakes in the same way, 1 tbsp of oil should be able to take care of a batch of 3-4 pancakes.
Tuesday, December 18, 2007
Fresh Chickpeas(Kabuli Chana) or Hara Chollia / Green Garbanzo Beans is something I have only heard of and read in recipe books. Until I came to Delhi.
Sunday, December 16, 2007
So I set about looking for a one pot recipe and came across casseroles - something which I wanted to make for a long time but didn't seem to find a suitable recipe.I would read recipes for "Green Bean Casserole" and realize that there was actually just green beans in it with some milk and butter and some soup straight out of a soup can all baked together....we are so used to having vegetables cooked in a variety of ways with spices and tempering that this concept was a bit difficult to understand. But this time I was determined to make this dish my own.
I have a cookbook called "50 and Holding Ozark Cookbook " - sent by a dear friend in the US. It has all sorts of recipes in it, all contributed by the members of the 50 and Holding Club and the community of Climax Springs, Missouri. It is divided into different sections, with blank pages at the end of each section for you to make notes on; at the back of the book in addition to the glossary of cooking terms, there are nutrition and calorie tables, a table for cooking vegetables showing the way to prepare each vegetable(wash,cut,peel etc),cooking time; cuts of meat and serving portions according to weight and a very interesting table on what herbs and spices to use for cooking various vegetables and meats in different ways.
While most of the recipes are traditional American dishes and local homestyle cooking and include such doozies as "how to cook 'coon", I really enjoyed reading this book and all its tips and notes! None of the recipes had more then 10 ingredients and most recipes were about 10-15 lines long
Well, anyway,all of the vegetarian casseroles in it were accompaniments and not one pot meals. So I read through the cabbage casserole, the corn casserole and the winter vegetables casserole....and then I improvised.....
......and this is what I came up with - a hearty one dish meal which incorporated some cooked rice, pasta sauce out of a jar (which I needed to finish because I didn't like it enough to use in pasta), potatoes, cabbage,cauliflower,green garbanzo beans,sweet corn soup from a can (which I got free with something and will never use otherwise), cream cheese, milk and lots of crushed black peppercorns. Come to think of it, maybe it would be better to call this dish "Pantry Clean up"!
The rice really made this substantial without the heaviness of the usual baked pasta dishes.
Cream cheese can be substituted with sour cream or even cheese spread.
Pasta sauce can be replaced with tomato puree (about 4 tbsp should do).
Milk is optional and I added it to make sure the whole dish remained moist and did not dry out.
Try other vegetables like mushroom,spinach, peas,peppers and even fresh sweetcorn - they should do well in this dish.
If you don't fancy whole cabbage leaves in the dish, shred the leaves after cooking.
Thursday, December 13, 2007
What better way to celebrate a decade of togetherness than with chocolate! I made this lovely Chocolate Rum cake from Jugalbandi; first time I was making a vegan cake and I was amazed at how delicious it tasted. Very chocolatey and rich.
No one who tasted it believed me when I said it didn't have flour or eggs in it!
I halved the proportions of the original recipe. Other than that I didn't change a thing. It didn't rise as much as it should have, so if you change the proportions you might want to be a bit careful. But it was just a bit denser but not chewy and otherwise tasted great.
The perfect ending to a lovely day.
Tuesday, December 11, 2007
Some of them are traditional recipes from her maternal home while others are popular Tamil recipes – not necessarily hoary and traditional, but just ones which are made in many Tamilian homes irrespective of where the family is from. Someone tastes the dish, likes it and asks for the recipe – soon it becomes a favourite in their home. And then before you know it; it’s on your local cookery show on TV!
This recipe is something like that. I hadn’t ever heard of it growing up in Mumbai. But in Chennai I came across many versions of it – and it didn’t matter what community they were from, so I had to assume that this is one of those rootless dishes, so to speak – all the more unique and flavourful for that!
Birinji or Brinji is basically a mixed vegetable pulao, the difference being that it has coconut and spices ground into it and fried; the rice is then cooked in the spice paste and coconut milk which gives it a creamy flavor. Which is why I think of it as a fried rice and not a pulao.
Don’t confuse this with the “Thengai saadam” or Coconut rice which is made down South, no, not the one with grated coconut and tempering made on festival days, but the one which is tempered with whole spices and then cooked in coconut milk. No other masala, no vegetables, nothing else to intrude on the creamy coconut flavor. This one is different.
I tried to figure out the etymology of the name…….but didn’t get very far. Some people say that the name comes from “birinji elai” – the Tamil word used for Tej Patta – a spice similar to Bay leaf used to flavor this dish. But I don’t think that’s correct. If anything I would think that the spice got the name from the dish! Very much a chicken and egg situation….
I did find this reference to birinji though; in a discussion on the etymology of rice and where it originated, the author of the article refers to “birinji” or “brinji” as being the Persian word for rice.
Another article on the Kirghitz tribe in Afghanistan refers to a dish they have called Shier brinji – which is boiled rice in milk.
So I’m assuming that the word we now use for this dish, originally referred to the rice used in the dish – probably a basmati kind of long grained rice which came from the North. If anyone has more interesting or authentic information on this, do let me know!
Whatever the origin, this dish is one surefire way of making an ordinary day a festive occasion. MIL turns this out perfectly each time she has guests over, making it in her electric rice cooker in a largish quantity and it’s always a hit.
I don’t wait for guests to stop by – a Sunday afternoon at home is reason enough to have this delicious dish; some pickle, pachadi, papad and we’re good.
Basmati rice – 1½ cups
Onions – 2 peeled and sliced
Mixed vegetables – 1 ½ cups cut into fingers (potato, carrot, beans, peas, capsicum)
Coconut milk – 2 cups (1 half of a medium sized coconut)
Cloves – 2
Cardamom – 2
Cinnamon – 1 “piece
Tej patta (similar to bay leaf) – 1
Oil – 2 tbsp
Salt – to taste
Grated coconut – ½ cup
Green chillies – 4
Ginger – 1 “piece
Garlic – 4-5 cloves
Coriander leaves – ¼ cup packed tightly
Mint leaves – handful
Cumin seeds – 1 tsp
1. Soak the rice in 3 cups of water for about 10 - 1 5 minutes.
2. Grind the ingredients for the spice paste, adding a little water till it is smooth.
3. Heat the oil in a large non stick wok/kadai and add the cloves, cardamom, cinnamon and leaf. 4. Sauté for 1-2 minutes, then add the onions and sauté till lightly browned.
5. Add the spice paste and fry for another 4 – 5 minutes on a low flame, taking care that it doesn’t stick to the bottom
6. Add the mixed chopped vegetables and fry for 2-3 minutes.
7. Drain the rice and reserve the water. Add the rice to the pan and lightly fry for about a minute. Then measure out the coconut milk, add two cups of the reserved rice water, so that the total liquid equals 4 cups and add to the rice in the pan.
8. Add salt to taste – if you taste the liquid at this stage, it should taste a bit salty; it will be then just right after it is cooked.
9. Bring water to a boil and then cover and cook on medium flame for about 5 minutes. Open, stir the rice gently, cover again and cook on a low flame for another 5-7 minutes.
10.If the rice is cooked after this time and there is still a little more water, uncover and cook on low for about a minute or two till the water dries out.
The rice should be just about cooked when you turn off the flame; it shouldn’t be falling apart since it will cook a little bit more in the residual heat and might turn mushy by the time it is served.
Cover and keep warm till serving time. Garnish with mint leaves and serve with pachadi /raita (yoghurt salad)
Sunday, December 9, 2007
I don’t prefer the baked versions very much, since it usually calls for way more cheese than we should be having, and it becomes too heavy. Lasagne is the one thing that hubby can’t resist though when we eat out and it was his way of checking out if a new place made the grade – don’t get your lasagna right? Don’t even bother again! It’s a different matter that most restaurants in Chennai used to have chicken lasagna on the menu, is that an oxymoron I wonder…..
Spaghetti however, doesn’t get made too often, because I love having a LOT of sauce with it and I usually don’t have that many tomatoes on hand!
On one of those rare occasions when I had everything for the sauce and the spaghetti on the same day ( a cosmic event!), I decided to make a nice sauce with it to go with the spaghetti.
Then I decided to make meatballs – without the mutton, since I don’t cook mutton at home often – make that “at all”! I don’t eat mutton and hubby avoids red meat too. Chicken is my usual substitute but I didn’t feel like eating chicken either that night.
So, then my mind started wandering, which led to some internet searching…..turns out there are so many recipes out there for “meatless meatballs”, my head started spinning!! Apparently people want to make vegetarian meatballs taste exactly like meat. Well, I don’t miss mutton at all considering I wasn’t a big meat eater at any point, so I just wantedto make – well vegetarian dumplings to put into the sauce with my spaghetti!
So, I shut down all the search windows which were bent on confusing my already addled brain and keeping in mind the various things and ingredients used in different recipes, made my own version. I decided to go with silken tofu – first time I would be using it – mushrooms and walnuts.
I was amazed at how well they turned out….the walnuts and the mushrooms gave the tofu a really nice texture and “bite”. It also kept its shape very well, both while frying and in the sauce, so I think thats a great thing - no fussing to keep it from breaking!
Spaghetti – 250gms
For the sauce:
Tomatoes – ½ kg
Garlic – 5-6 cloves chopped fine
Cumin powder – ¼ tsp
Chilli powder – ½ tsp
Mixed dry herbs – 2 tbsp
Freshly crushed black pepper – 1 tsp
Olive Oil – 1 tbsp
Salt to taste
Silken Tofu – firm – 1 cup crumbled
Walnuts – 2 tbsp finely chopped
Mushrooms – 100 gms cleaned and finely chopped
Whole wheat flour – 1 tbsp
Bread crumbs – ¼ cup
Salt to taste
Oregano – 1 tsp
Cumin powder – ½ tsp
Pepper powder – 1 tsp
Oil – 2 tbsp to shallow fry or 1 tbsp to bake.
1. Wash tomatoes, microwave with just enough water for 3 minutes on high. Remove, dunk into cold water and peel.
2. Roughly chop the peeled tomatoes and scoop with juices into a vessel
3. Heat olive oil in a pan and add garlic to it, sauté for a minute and then add the tomatoes to the garlic, sauté for 3-4 minutes.
4. Add chilli powder, cumin powder and salt, let it cook covered for about 15 minutes, adding a splash of water in between if needed. It should cook to a thick sauce consistency.
5. Add the mixed herbs and a bit of vegetable stock or water if it is too thick. Add the crushed pepper just before taking off the flame.
6. Meanwhile, cook the spaghetti as per directions on the pack and toss it with a tsp of olive oil and keep warm. Ideally, make the spaghetti just before you are ready to eat, so that it doesn’t dry out.
7. Assemble all the ingredients for the balls in a bowl, except the oil. Mix well and combine till it all comes together, adding just enough bread crumbs as is necessary to bind the balls together.
Check and adjust seasoning. Should make about 10-12 balls.
8. Shallow fry the balls in 2 batches adding a tbsp of oil each time, till they change colour and are brown on all sides. Or bake them in an oven for about 15 minutes at 180 C, rotating them in between so they brown evenly.
9. Add them to the warm sauce and keep aside
10. When ready to serve, plate the warm spaghetti individually and pour some of the warm sauce and meatballs over it.
Thursday, December 6, 2007
The flower too is cooked; vazhapoo poriyal (foogath) and vadais are quite popular in Tamil cuisine, though I hated the whole process of plucking and cleaning the flowers which used to make my hands so sticky – that no amount of scrubbing with buttermilk or Teepol (does that even exist now?) used to get them clean.
The leaves were also used till recently, to carry packed food while travelling; in cooking they are used to wrap and steam food, a process which imparts a distinct flavor to the dish cooked in it.
The banana plant is also a source of fibre which has been long used in production of traditional textiles and yarns, most notably in Japan. Banana fibre is also used in making banana paper usually for artistic purposes. More on banana here
There was a phase some years back when I was obsessed with cutlets, I used to try all kind of cutlets – my poor guests didn’t know what they were eating half the time, but they used to put on their bravest smiles and reach for the plate being waved in their faces!
So amid, the arvi (sticky potato) tikkis and rajma patties there came a time when there appeared raw banana cutlets. This was one of the cutlets which didn’t make one wonder what it was made of – the starchiness inherent made it taste a lot closer to potatoes than the others.
Raw Bananas – 2 medium sized
Flour (all purpose/whole wheat) – 2 tbsp
Bread Crumbs – ½ cup
Cumin powder – 1 tsp
Chilli powder – 1 tsp
Peanuts – roasted and crushed – ¼ cup
Coriander leaves – handful – cleaned and chopped
Amchur (raw mango) powder – ¼ tsp or 1 tsp lemon juice
Salt – to taste
Oil – to shallow fry or grill
1. Pressure cook the raw banana for 4-5 whistles (15 minutes approx) till it is cooked. Just about 1/4 cup of water in the vessel is enough.
2. Cool and peel the skin, mash the bananas with fingers or back of a fork.
3. Add the chopped coriander leaves, chilli powder, cumin powder, amchur and salt. Mix well and then add 1 tbsp of flour and ¼ of the bread crumbs.
4. The mixture should come together in your hands, if it sticks, add some more flour a tsp at a time till you are able to shape cutlets with your hand.
5. Shape about 6 equal cutlets, roll them in the remaining bread crumbs and keep aside.
6. Heat a tava (griddle) and add about 1 tbsp oil to it, arrange the cutlets on the tava. Drizzle about a tsp of oil over the cutlets and cook them on a medium flame for about 3-5 minutes, turn them and cook for another 3 minutes, drizzling another tsp of oil if necessary.
7. Alternatively, you can grill them in a pre heated oven at 180C for about 5 to 7 minutes on each side, smearing oil on both sides before putting them in.
Wednesday, December 5, 2007
Well, when I looked at Linda’s blog shouting out excitedly that she was hosting Jihva this month and the theme was Tur Dal – there were no second thoughts! I just had to participate in this event…….I love this lentil and in fact it’s been the one constant factor in my cooking and eating, no matter where I have been.
At home, sambar, plain dal with a simple tempering of mustard, Rasam made with tur dal water – all these were staples. When I went down south on holidays as a child, I was amused that we were given a small scoop of dal at the very beginning of the meal – “where is the rest of it?!” I would think, forgetting that the sambar and paruppu usli (steamed ground lentils with beans) to come all had it in varying proportions.
My next door neighbors were Maharashtrians and I used to often eat with their children who were my friends; varan bhath (dal rice) with thoop (ghee) was a given and absolutely comforting.
While in college, I practically lived at my best friend’s house and their Konkani daali thoy is something I make even today. Later when I lived with 3 flat mates, tur dal in all its myriad forms became a staple at our PG digs, easy to make and great to eat. The aspiring model who was a Punjabi made these daals which were so delicious that I used to polish off two bowls even before dinner.
Tur dal/arhar dal/split pigeon peas/tuvaram paruppu, sambar paruppu – this should be made our national dal – like one of those national integration slogans. “Ek Daal hain hum” *snort*
Though I have been waxing poetic on dals, for this event I couldn’t decide what to make, there were so many choices!
Podi means powder, and Paruppu Podi refers to a ready-to-eat powder which is made out of dal and spices; roasted and powdered and then stored for use whenever needed. It is usually eaten with steamed rice and ghee or sesame oil. Probably the first version of convenience food!
Since I was on a roasting roll and since it also had tur dal in it, I also made Rasam powder (see some great recipes for rasam here, here and here) which when made at home tastes very different from the one you get packaged, not to mention that it also has tur dal as a main ingredient.
The roasting is the key to this; I roast each ingredient separately on a low flame, taking care to see that they are taken off the flame as soon as they change colour and give off a nice smell. You can also do this in the oven.
The ingredients for paruppu podi and the proportions vary according to each family/region’s recipe, so this is the one which worked for me after trying out various proportions. Try a few recipes out so that you can decide on which one you like.
I like the coriander and cumin to dominate in my Rasam powder, while in the dal powder the pepper quantity is the only adjustment I made to Mom’s recipe. So, what’s your preference?
Tur dal (split pigeon peas) – 1 cup
Dried red chillies – 4
Black peppercorns – 1 tsp
Garlic – 7-8 flakes
Oil – 1 tsp
1.Heat oil and roast each ingredient separately, till they change colour and are evenly roasted. This takes approximately about 2-3 minutes for each ingredient.
2.Let cool completely and grind to a coarse powder, adding salt to taste at the final round of grinding. Store upto 3 months in a tightly lidded container.
3.We have this with steamed rice, and sesame oil or ghee. Some dal or hot Rasam added to the rice makes it even more delicious.
Tur dal – 1/3 cup
Dried red chillies – ½ cup
Coriander seeds – 1 cup
Cumin seeds - ¼ cup
Black peppercorn – 1tsp
Fenugreek seeds (methi) – 1 tsp
Mustard seeds – 1 tsp
Washed and dried curry leaves – ¼ cup
Oil – 1tsp
1. Roast all the ingredients separately, till they change colour and are evenly roasted.
2. Cool completely and then grind to a smooth powder. Store in a tightly lidded container.
Tuesday, December 4, 2007
Like this friend of mine who grew up in a joint family; there used to be at least 4-5 vegetables prepared for every meal, to meet everyone’s preference! Till date, he doesn’t eat eggplant, mushrooms, sticky potato and a couple of more vegetables.
I can just hear my mother laughing out loud if someone had suggested that to her! She had it hard enough trying to rustle up 3 meals a day while bringing up two kids and managing a full time teaching job and home, without having to think of different dishes for the 4 of us!
I used to hate adai – a rice and lentil pancake - as a child (without even trying it), and while I was never forced to eat it, the alternative which was offered every single time adai was made was aval (beaten rice) soaked in milk and sugar. It was edible, but not terribly interesting. Soon I decided to try adai and I came to love those crisp pancakes with a blob of home made butter on them. Maybe Jessica Seinfeld could try that instead of sneaking beet into chocolate cakes and spinach into brownies!
Anyway, my mother loved bitter gourd in all its forms and her enthusiasm for it infected us too – we used to wait for the tamarind based curry (pavakkai kozhambu), the stir fry (varuval) and Pavakkai Pitlai (bitter gourd in spicy lentil gravy). Ok before you start thinking we had a freaky childhood straight out of The Adams Family, let me clarify that this was only when we were about 10 and 17 respectively, and able to actually try new things and develop a taste for them.
Stuffed bitter gourd was not made very often since it was a bit more labour intensive. Once I started cooking though, I prepared this quite regularly, since I liked trying out different stuffings. There was one with potato, another one with roasted coconut and spices ground into a paste……the easiest one was with onions, besan (chickpea flour) and spices – fried in a little bit of oil and then stuffed into the gourds.
Whatever be the preparation, I usually peel the skin of the bitter gourd and then cook it, since that removes a lot of the bitterness. My girl Friday T who helps with my daughter, told me that they never peeled the skin in her village in Jharkand and she used to then make a vegetable stir fry out of just the peel which I would have discarded; brave soul, not to mention wise, since most of the nutrition would be in the skin I guess.
So when I decided to make the stuffed version this time, she suggested that we use the peel in the stuffing. Now that seemed really interesting if a bit daunting! Ok, make that frightening....but I'm a foodie after all, drawn irresistibly to a twist in tried and tested recipes - true indications that any notions of sanity need to be left at the door. So I did.
Oil – 2 tbsp
Turmeric – ½ tsp
Salt – to taste
Onions – 2 medium, chopped fine
Besan (Chickpea flour) - 3 tbsp
Reserved peel of bitter gourd marinated in a tsp of salt for 15 minutes – 4 tbsp
Chilli powder – 1 tsp
Cumin powder – 1 tsp
Lemon juice – 1 tbsp
Oil – 1 tsp
1. Slit the bitter gourds slightly, just enough to scoop out the insides (seed and pith), if the seeds are very big then the gourd is too ripe and will be bitter.
2. Take a vessel of water and boil the slit gourds in it, adding ¼ tsp of salt and ½ tsp of turmeric. Boil the gourds till half cooked, do not overcook them since they will cook again with the stuffing. Keep aside to cool.
3. Wash the marinated peel in water and keep aside.
4. Meanwhile, heat a non stick pan and roast the besan and roast on a low flame till the colour changes and you get a nice aroma. Remove the besan from the pan and keep aside.
5. Add one tsp of oil to the same pan, heat it and then add the onions. Sauté till translucent, add the washed peel, chilli powder, cumin powder and salt and fry for about 3-4 minutes.
6. Add the roasted besan and fry for another 2-3 minutes. Remove from flame and add the lemon juice. Let cool a bit and divide into 6 portions.
7. Take the cooled bitter gourd and stuff it with the onion mixture, taking care not to open the slits too wide. In case the slits have opened too wide while cooking in water or stuffing, use some clean string to tie them up. The string to be cut and discarded before serving.
8. Return the pan to the flame, heat 2 tbsp oil in it and add the stuffed gourds to it. Fry on a low flame for about 10-15 minutes, stirring carefully from time to time. Make sure all sides are evenly browned and the gourds are cooked through.
Alternatively, the stuffed gourds can be brushed with oil and cooked in an oven at 180 C for 15 minutes, rotating them in between so that they are evenly browned on all sides.
Monday, December 3, 2007
Chicken Xacuti (Sha-cu-tee) (see this post on Jugalbandi on how the name came about and also for a great vegetarian version) has recipes which seem to change from family to family, but the mainstay of this recipe are the roasted spices and coconut which go into the masala.
As we mopped up the last of the spicy gravy with the poee I had baked earlier, the coming winter didn’t seem so bad after all.
Chicken (skinned and cleaned) – 500 gms cut into 8 pieces
Onions – 1 sliced
Oil – 2 tbsp
Curry leaves – 8-10
Salt – to taste
Lime juice – 1 tbsp
Chilli powder – ½ tsp
Salt – ½ tsp
Dried Red chillies – 5-6
Coriander seeds – 2 tbsp
Cumin seeds – ½ tsp
Fennel seeds – ½ tsp
Cloves – ½ tsp
Peppercorns – ½ tsp
Cinnamon – 1 ‘piece
Cardamom (elaichi)– 2-3
Star anise – 1 (I omitted this)
Nutmeg – pinch
Mace - a tiny piece
Grated coconut – ½ cup
Turmeric powder – ¼ tsp
Onion – 1 small sliced
Ginger – 1 “piece peeled and chopped
Garlic – 4-5 cloves chopped
2. Heat a kadai and roast the grated coconut and turmeric powder till the coconut changes colour slightly. Remove and keep aside.To the same kadai, add the red chillies, coriander seeds, clove, cinnamon, cardamom, star anise, nutmeg, mace, cumin, aniseed and pepper and roast on a low flame for 3-4 minutes.
4. Heat a tsp of oil in the same kadal and fry the onions, ginger and garlic till brown. Remove and let cool.
5. Grind the roasted spices to a powder and then add the roasted coconut and the fried onions to the spice powder and grind again with upto 1 cup water till it makes a fine masala paste.
6. Heat the remaining oil in the kadai and add the marinated chicken pieces, stir fry on high for 5 minutes till it is lightly browned on all sides, add the masala paste and fry on medium flame for 5 minutes more.
7. Add 300 ml water, salt to taste and bring to a boil. Reduce flame, cover and simmer for about 20 minutes till the chicken is tender. Add the tamarind pulp midway, after about 10 minutes and continue simmering.
Saturday, December 1, 2007
What this dish should taste like is a nice mix of spicy flavours tempered by the coconut added to the masala, the thick gravy a combination of the coconut paste as well as the boiled potatoes adding their own starchiness to it. The other vegetables (I don’t add more than 2 or 3) like beans, carrot, cauliflower or peas bring out the the rest.
Why am I going on about some dish which is not even something gourmet or unusual? Well, just because I guess; just because I can never have enough of it, love trying out other versions of this and maybe because you hardly ever get to eat it outside of home.
I also love the traditional combination of Idiyappam-Kurma ; Idiyappam is steamed rice noodles and another favourite of mine. Because it is a bit time consuming to make, it used to make a rare appearance while growing up which made it all the more attractive. Now of course, you get the instant versions, just soak the dried noodles in hot water for 5 minutes and they are ready! We usually have this combo for breakfast.
For the real thing, take a look at Viji's post on Vcuisine for step by step instructions to soft fluffy idiyappam. This particular recipe is posted on May 14th, 2007.
One evening though, we wanted a light dinner so opted for dosais (rice flour pancakes) instead of the usual rice. And I thought the kurma would be a good accompaniment. I guess I just needed an excuse! So dosai kurma it was – and it was so delicious we dumped the resolve of a light dinner and went on and on with the dosais till the batter ran out!
Some versions of kurma have whole spices like clove and cardamom ground into the masala paste, I don’t prefer doing that because of the strong flavor it imparts, which then seems to mask everything else. But try that route if you hate biting into a clove by mistake.
Also, some versions add coconut milk at the end, this one doesn’t.
Recipe for dosai batter here
Dosai and Kurma
Ingredients:Potatoes – 4 boiled, peeled and cubed
Mixed vegetables (choose 2 from cauliflower, carrot, beans, peas) – 1 cup chopped
Onions – 1 large sliced
Tomatoes – 1 large chopped roughly
Clove – 2
Cinnamon stick – 1 “
Coconut – grated ½ cup
Green chillies – 3-4
Cumin – 1 tbsp
Ginger – 1 “piece
Garlic – 3 cloves
1. Grind the ingredients of the masala paste till smooth adding just as much water as is needed.
2. Heat the oil in a pan and add the cloves and cinnamon to it, when they change colour, add the onions and sauté till translucent.
3. Add the masala paste to the oil and fry for about 3-4 minutes, add a splash of water if required so that it doesn’t stick to the pan.
4. Meanwhile cook the chopped mixed vegetables in very little water till just done. They will cook further in the kurma so don’t overcook.
5. Add about 300-350ml of water to the pan and bring the mixture to a boil, add salt, cover and let it simmer on medium flame for 3-4 minutes.
6. Uncover, add boiled potatoes, tomatoes and cooked vegetables to the curry and cook for another 5-7 minutes on low till all the ingredients blend together and the curry thickens.
7. Check the salt and spice and if you need a bit more spice, you can add a pinch of garam masala powder before taking it off the flame.
8. Serve with idiyappams,dosais,idlis or chapatis.
Tuesday, November 27, 2007
While hotel food in Goa is more accommodative to vegetarians, street food is almost always geared towards the meat eaters! Fried fish and fresh batter fried calamari, steaming fish curries and rice, chicken cooked in different styles, lamb vindalhos and pork sorpotels – and all this often accompanied by the rustic Goan bread – the butterfly shaped Poee. Similar to the Pav/Pau made famous by Mumbai’s famous Pao Bhaji, this bread is soft and spongy and can be found in shops as well as the small bakeries in Goa.
While slowly getting accustomed to the chilly days in Delhi as winter is setting in and mentally dreading the even colder temps to come in January, I had this sudden urge one lazy Friday when the three of us had bunked work and school, to bake something; as if the warmth of the oven might permeate the house too. And what better “warming” food to bake than bread!
I had just picked up Madhur Jaffrey’s book Flavours of India from the library and it had a recipe for Poee which seemed just the ticket for my mood.
I replaced a little less than half of the quantity of all purpose flour with wheat flour and half of the water quantity with milk. I also upped the quantity of yeast by one more teaspoon and brushed the tops of one batch of bread with a tsp of butter for a golden brown crust.
The first batch which I baked for 20 minutes at 220 C came out a bit crisper than what I wanted, so I baked the next batch for 15 minutes and reduced the temperature to 200C and they turned out softer.
The bread is great to eat with hot curries and in a kind of reverse planning, I started looking for a dish to accompany the Poee after I had finished baking them. I picked out Chicken Xacuti (Recipe here) from Madhur Jaffrey’s book again ; together they made a delicious meal.
Active dry yeast - 1 tsp (I used 2 tsp)
Salt – ½ tsp
Water – 1 ½ cups (I used 1 cup water and ½ cup milk)
Sugar – 1 tsp
2. Combine the flour and salt in a big bowl, add the yeast mixture and milk/water to this and mix well. Knead the dough till it is soft, adding a splash of water if it is too dry. Keep some flour handy and add a little at a time if it seems too wet. Knead well for about 5 minutes and then roll into a large ball, cover with oiled cling wrap or a damp cloth and keep aside in a warm place for about 1 and half hours till it doubles in size.
3. Knead the dough again and divide into 6-8 portions. Roll each portion into a round and flatten a bit, then make a vertical slash over the top in the centre with a sharp knife.
4. With your fingers at the vertical slash, pull the dough apart gently from the centre to the sides. The ball will now look like an open book.
Serve as breakfast bread or as an accompaniment to a curry dish for a meal.
Monday, November 26, 2007
Snake gourd otherwise has limited preparations that I know of, the bland poriyal category – for which I feel it isn’t crunchy enough; the chana dal kootu or dal – where it usually completely loses its character and merges with the soft lentils- and the stuffed version which is quite time consuming.
This preparation allows the snake gourd to retain it colour and at the same time spices it up with the aniseed flavoured masala. Traditionally it is a dry accompaniment to the sambar/kozhambu, rasam meal, but I have found that it also pairs well with chapattis and my husband loves carrying it in his lunch box.
Snake Gourd – ½ kg
Chana Dal (Split Bengal Gram) – ½ cup (soaked for 1 hour)
Dried red chillies – 4
Aniseed (Saunf) – 1 tbsp
Grated coconut – ¼ cup
Salt – to taste
Oil – 1 tbsp
Mustard – 1tsp
Curry leaves – 5-6
1. Wash and peel the snake gourd, then slice it vertically into half. Remove pith and seeds and cut into semi circles horizontally.
2. Cook the chana dal in water till just tender, it should not get overcooked and mushy. You can cook this on the stove top or in a pressure cooker for just one whistle. Ideally, it should still have a little bite to it so that it can cook some more with the masala and the snake gourd.
3. Grind the masala ingredients to a paste adding a little water adding as little water as possible.
4. Heat oil in a kadai/wok; when hot add mustard seeds and when they pop add the curry leaves.
5. Add the chopped snake gourd and stir fry for 3 minutes on high. Then reduce flame, add the masala and fry for 3 minutes more.
6. Add salt and ½ cup of water or just enough to cover the snake gourd, cover and cook on low for 3-4 minutes till the snake gourd is half cooked.
7. Add the cooked chana dal to the half cooked snake gourd, adjust salt and then cook for another 5 minutes till the snake gourd is fully cooked and the masala becomes dry and chana dal is soft and mixes well with the vegetable and masala. Add a splash of water if needed.If there is excess water; increase the heat so that it dries up.
Note: The chana dal shouldn’t get mashed, so if it is already very soft after cooking, then it should be added right at the end to the vegetable and not stirred too much, so that it remains whole and doesn't fall apart.
Phulkas, Masur Dal and Podalangai masalaEdited to add: Some people asked me about snake gourd and how it looks etc, so I am posting a pic of the one half I had left, unpeeled and the insides too.
Sunday, November 25, 2007
One of the most famous landmarks of Old Delhi is the Jama Masjid – a beautiful mosque built by Shahjahan in the 16th century, its azaans going out even today to call the faithful to prayer. It is actually Masjid -i- Jahan -Numa: “the mosque commanding a view of the world” and is popularly known as Jama Masjid referring to the Friday gathering for prayers (jum’a meaning Friday in Arabic). One of the largest mosques in Delhi, it's courtyard can accommodate 25,000 worshippers.
Wednesday, November 21, 2007
The only thing was that, on the menu I had in mind, there was already a vegetarian appetizer and I needed one with chicken in it. So I decided to adapt the recipe and incorporate chicken into it. I also didn’t end up getting either feta or goat’s cheese in this village….err city…..so I had to settle for cream cheese. I don’t want to hear anything more said about Chennai being a small town – even the next door Nilgiri’s there used to stock imported cheese! I take back all my petty rants Nilgiri!
Then I decided that since there were other things I had to bake in the oven or grill, I didn’t want to spend time fiddling with individual muffins so I baked this as a sort of pie/quiche, without a crust – don’t know whether there is an actual name for this (Pudding? Tortilla?), so will call it a Crustless pie for now!.
I roasted one red pepper in my oven, but found it annoying to keep opening the oven to turn them, so ended up roasting the others on the gas flame with a pair of tongs till black on all sides, wrapping them in foil tightly for 10 minutes and then peeling them. That worked fine for me.
Chicken and Roasted Red Pepper Pie
Wheat flour (atta) - 3 1/2 cups
Egg whites - 6
Milk - 1 ¼ to 1 ½ cups
Boneless chicken cut into strips – 250gm
Baking powder – 2 ¼ tsp
Baking soda – 1 ¼ tsp
Mixed dried herbs – 2 tsp
Salt – ¾ tsp
Garlic cloves minced – 3
Roasted red peppers peeled and chopped – 2 cups (about 3 large peppers)
Cream cheese – 150gms
Olive oil – 4 ½ tbsp
Ajwain – ½ tsp
Chilli powder – 1 tsp
Crushed black pepper – 1-2 tbsp
Spring onions, fully chopped – 1 ½ cups separated into green and white part
1. Preheat oven to 180 C. Grease a large shallow pie plate or an oven proof glass platter with a depth of about 3-5 inches.
2. Heat 3 tbsp of oil in a non stick pan, add the ajwain and when it changes colour, add the garlic and the spring onions (only whites) and sauté for 5 minutes.
3. Add boneless chicken pieces and cook on high till it turns white (approx 5 minutes) and then cook on low for 2 minutes more, adding a splash of water if needed.
3. Remove the mixture from the pan and cool.
4. Beat eggs well; add the remaining 1½ tbsp oil, 1 cup milk and green part of the spring onions.
5. Add wheat flour, baking powder, baking soda, dried herbs, salt, crushed black pepper and chilli powder. Mix gently till smooth and add a little more milk if needed.
6. Add the chopped roasted red peppers and cream cheese.
7. Pour into the greased pie plate or a glass platter and bake at 180 C for 40-45 minutes. Test to see if a skewer comes out clean, cool.
8. Cut into wedges and serve warm or cold.
Monday, November 19, 2007
Free Rice donates 10 grains for each word you get right - go ahead - feed someone while you feed your mind.
My best word learning so far has been "hardtack".
Sunday, November 18, 2007
Spring Roll dosa, Chowmein Dosa and some other really wacky sounding dishes filled the menu card of Sundars (we dropped the Shri almost instantly!). Of course there was the usual idli, sambar, medu wada, mysore masala dosa which were really good, but what attracted us at first were these unusual items. Soon we were regulars there - the place was clean, the waiters soon knew us by sight (and hardly got any tips) and the prices didn’t hurt our bare pockets and purses.
And what one of our gang of 8 would definitely end up ordering, was the Masala Uttapam – something I loved and had never tasted till then. I still remember that dish – uttapams stuffed with a delicious potato masala and always, always topped with a juicy slice of tomato embedded right in the centre. I recreated this dish from memory, not sure if this is what they do since it wasn’t as brown and the masala wasn’t exactly stuffed, but it tasted just right to me.
I guess nostalgia wears rose coloured glasses but this place, with all its memories of the fun times I had with my friends, holds a special place in my heart. P & G, I will always remember you guys, ordering one paper roast dosa since that’s all the pocket money you had (or maybe because you were just plain cheapskates!) and then each would begin eating from one end, so whoever ate faster would get more of the dosa! This recipe is for you and the rest of our gang.
Dosa batter – 400ml (preferably a day old or a little sour)
1 cup rice, 1/3rd cup urad dal –soak rice and dal together in water with a tsp of fenugreek seeds for about 5-6 hours. Drain the water and keep aside, grind in a mixie or grinder till you get a smooth batter. Add the drained water little by little and as much as is needed. The batter finally should be smooth and neither too thick and nor too thin. Transfer to a large vessel with space for it to double after fermentation, add1/2 tsp salt and mix well. Keep overnight and by morning it should have risen to the top.
Boiled potatoes – 4, peeled and mashed
Turmeric powder – ½ tsp
Onions – 2 chopped fine
Green chillies – 3 chopped
Mustard – 1 tsp
Curry leaves – 6-8 leaves
Chana dal – 1 tbsp
Urad dal - 1 tsp
Oil – 2 tsp for the potato masala and more for making the uttapams
Coriander – 1/2 cup chopped
1. Heat 2 tsp oil in a kadai and add mustard, when it splutters add the chana dal and urad dal and stir for 2 minutes till golden. Add the curry leaves and green chillies and sauté for 2 minutes, then add onions and fry till transparent.
2. Add the turmeric powder, salt and mashed potatoes and fry for another 4-5 minutes, add chopped coriander and take off flame. Cool.
3. Keep the dosa batter ready , heat a non stick tava till just warm, smear some oil on it and then pour a ladleful of dosa batter on it; spread the batter from inside to outside but not too thinly. It should be thicker than what one would do for a dosa.
4. Immediately take a big spoon of the potato masala and carefully spoon it onto the still uncooked uttapam in a smaller circle, taking care not to disturb the batter. Press down with a spatula till well embedded in the batter. All this should be done on a low flame.
5. Increase the flame to medium high and circle the uttapam with about a ½ a tsp of oil. Let it cook for 2-3 minutes till the underside is golden brown and then flip over with a spatula and press down. Cook for another minute and then remove from tava.
6. Serve hot with coconut chutney and sambar.
Wednesday, November 14, 2007
Spinach (like most vegetables) retains its nutrients best if it is not overcooked. So, I usually dunk it into boiling water for about 5 minutes, then in cold water for another 5 minutes to retain its colour and freshness and then either chop, mash or puree it.
The recipe below I use when I am short on time and can’t cook everything separately. This time I made this dish in the cooker for a quick dinner and I thought it was a good match for sra’s Grindless Gravies event over at her blog when my soup came alive .
Sindhi Sai Bhaji
Spinach – 1 large bunch
Chana Dal – ¼ cup (soaked for 1 hour in warm water)
Potato – 1 diced
Eggplant/Brinjal – 2-3 (small) diced
Bottle Gourd – ½ cup diced (can substitute with ash gourd)
Tomatoes – 2 chopped
Onion – 1 chopped
Green chillies – 2 chopped
Ginger Garlic paste – 2 tsp
Coriander powder – 1 tsp
Cumin seeds – 1 tsp
Oil – 2 tsp
1. Wash the spinach leaves in several changes of water till clean, chop and keep aside.
2. Take a pressure pan or a cooker in which you can cook directly and heat oil.
3. Add cumin seeds and when it changes colour, add onions and sauté.
4. When the onions are sautéed, add green chillies and ginger garlic paste and fry 3 minutes, then add the chana dal and fry another 3-4 minutes.
5. Add the vegetables, chopped tomatoes, coriander powder and fry for 4-5 minutes,
6. Add salt and 1 cup of water, pressure cook for 10 minutes (two –three whistles).
7. When the pressure is released, open the cooker and mash well. Serve hot with rotis or rice.