Tuesday, December 29, 2009

Peas Parathas

Paratha was not very common @ my place - Rice was quite dominant with regular Phulkas or Chapattis. Mom used to prepare Methi parathas and Aloo parathas for those special occasions. Marrying a North Indian opens up mammoth varieties of roti/paratha/flatbread family(Anything north of Mumbai is North India for Mumbaikars) :P .I was so naive to this family that The Foodie literally demonstrated me how to prepare the normal parathas (the thicker and triangular version of ghadichi chapati).:-B

From then, along with Mom’s varieties of parathas, I have tried and tasted many more of its types.

Log on to wiki here , and yeah can you believe we have got more than 44 odd varieties of parathas here. Yeah it is gonna be one of my resolution of trying out most of these parathas, lets see ;;)IMG_2171

Main intention of getting into Nupur’s Marathon was to clear out my drafts, so this is one of my long time lying draft – Peas Paratha as my Recipe #6. Do check out the Day 4.

You Need:

  • Kneaded Chapati Dough: in accordance with the required number of parathas
  • Potatoes: 1-2 boiled peeled and smashed
  • Green Peas: 1-2 cups boiled and smashed
  • Onion: ¼ of one qty – finely chopped (just to add the crunchiness)
  • Ginger: 1/4 inch grated
  • Green Chillies: 1-2 finely chopped
  • Turmeric Powder: ½ tsp
  • Red Chilli Powder: ½ tsp
  • Amchur Powder: ½ tsp
  • Jeera: 1tsp
  • Fennel Seeds (sauf): 1-2 tsp
  • Ghee/Butter: for shallow frying
  • Salt to taste

You Do:

  1. Heat about 1/2 tsp of oil/ghee in a kadai, Add cumin seeds, when done with spluttering add onion and saute it for couple of mins.
  2. Mix all the stuffing ingredients mentioned in BLUE well and saute for couple of mins.
  3. Cool the above stuffing mix till room temperature and then knead smooth dough out it.
  4. Then follow the process of stuffing parathas and shallow fry with ghee/butter.

Aloo Paratha

This is the one that I had clicked for Aloo Paratha – the process is same as above.

Done !! Trust me I love these various stuffed parathas, they go well with curd or bundi raita and pickle. It’s a total filling one dish meal.

IMG_2172

Monday, December 28, 2009

Kuskara – Sweet Crumble

G celebrates her Birthday today, my cousin and lovely roommie for more than a year.Wishing her all the happiness in the world, love ya :-*

When two people with equal culinary no knowledge meet together – either we get some boisterous dinners or some beautifully arranged 3+ course meals.  Experiments might give Perfect dish while Reliable dishes had to be called Experiments often. :-bd

Some memories are like - Fried more than 100 prawns in a single go, prepared weird types of curries and  gravies without mixer, cooked not cooked hard sabudana khichdi , awesome misals, healthy thalipeeths, brought methi n having parathas for days n days n weeks..,,, too many to jot down. :D

We had gala time together! Sigh!! Gone are those spinster bachelor days!! :(IMG_3073

So thought of remembering those old days and prepared G’s specialty “Chapaticha Godd Kuskara” ! (Indian flatbread’s sweet crumbled mix). 

This is normally prepared with leftover chapatti – easy , healthy and yummy :D

You Need:IMG_3069

  • Chapatis\ Poli\ Phulkas : 3 in number
  • Jaggery: 3 tbsp or more as per taste – grated
  • Ghee: 3 tbsp
  • Poppy seeds: 1tsp

You Do:

  1. Grind Chapatis and jaggery coarsely – separately.
  2. Heat Kadai Рadd ghee, fry the poppy seeds. IMG_3070 Then add chapatis Рsaut̩ for a min.
  3. Add jaggery mix till it melts. IMG_3071 Done serve hot.

This can be had as snack or One dish meal as I’m having it currently :)IMG_3075

G’s dad used to prepare laddoos out of these; but the crumble itself gives out such a beautiful aroma I never had the patience to prepare laddoos. I found one similar Laddoo recipe @ shilpas Aayi’s recipe.

This runs as my Recipe #5 for Nupur’s Recipe Marathon; Do check out the fabulous recipes that participated in the marathon on Day 3. As this is one of the creative dish I’ve prepared sending this to Sanjana for her ‘Create for a Chilli Chopper!’. Also sending to RV for her Think Spice- Poppy seeds event, brainchild of Sunita.

Sunday, December 27, 2009

TnT : Zucchini Fritters

As I had mentioned earlier, there were loads of food language communication gaps between me and The Foodie, one such conversation;

HE: Hey.. brought Gilki for dinner

ME: G-I-L-K-I ??

HE: Yeah, we can prepare dry vegetable with this, you dunno ??

ME: (!!) :-/

Any problem in world, RING Mom dearest, confusion vanishes !

ME: What’s Gilki ?

Mom: G-I-L-K-I ??

ME: Green.. slim.. long..also medium length..

Mom: Shirala..?? Padval..?? Kakdich asel .. (Snake gourd..?? Ridge gourd..?? It must be Cucumber !!)

ME: (??) #-o

Yeah…sometimes confusion increases ! Anyways, with some help of Google Search I gotta know it’s Ghosala in Marathi and Zucchini in English, and we concluded to call it Zucchini from then. (though it sounded like some Italian or French brand name).From then we had been quite regular with this versatile vegetable, from dry vegetable to using it in rice to fritters we have tried it all. IMG_3020

I found many more innovative recipes related to Zucchini at this pioneering and mammoth blog of Kevin – Closet Cooking.Thanks to Hema now I got one more beautiful blog recipes to stalk ! (TnT an original idea by Zlamushka of Spicy Kitchen)

I found various versions of Zucchini Fritters here, though finally I made the basic of all, I have bookmarked others too.IMG_3018 

The only change I made was adding green chili to add some spiciness and added 1/4 cup of flour instead of 1/2 – as I wanted to avoid shallow frying and instead used Omlette way to prepare these fritters. Hence the look changed a bit !

IMG_3016

Verdict: The fusion of egg and zucchini was new. As rightly mentioned by Kevin, the outside was crispy and inside was moist and green !

This goes to Nupur’s Marathon as my Recipe #4; Do check out the fabulous recipes that participated in the marathon on  Day 2. =D>

Saturday, December 26, 2009

Atlast Mung\Moong ka Chilla – with no experiments !

Cooking Mishaps When I posted about Moong ke Pakode, it was my second attempt in preparing them to perfection. As I mentioned in this post,my first attempt was a disaster, we tried to prepare Moong ke Pakode and added whole lot of water (Thanks to The Foodie – he grinded it then). So the Pakodas were no were similar to its definition, but with no regrets, The Foodie had one more recipe to this liquidified version of Moong ke Pakode batter– it was Moong ka Chilla. So to the created liquid batter we added Besan, and tried our hands on Chilla. Both the Pakodas and Chillas were not at all upto mark!! See below what I mean. =))

IMG_2081 IMG_2086

Luckily or Unluckily this was one of my kitchen mishap which I had recorded. Sending this to Malar for her Kitchen Mishaps event ! Would love to check her roundup ;)

Moong ka chilla (Savory Mung\Moong lentil pancake) has been a long time TO DO for me. Frankly I heard this first time from The Foodie, it was one of the common brunch at his place.. Here goes our second attempt @ Moong Dal Chilla, they were simple and too healthy ! These Lentil pancakes go for MLLA-18 hosted by Srivalli, the brainchild of Susan.

You Need: IMG_3003

  • Yellow Mong Dal: 2 cups (Green Split Dal can also be mixed with this, but I wanted to prepare the plain yellow one)
  • Green Chilies: 1-2 nos
  • Red Chili powder: 1-2 tsp
  • Fennel seeds (saunf): 1-2 tbsp
  • Salt to taste
  • Oil

You DO:

  1. Mix all ingredients mentioned above except oil and Prepare the batter similar to Pakodas, without any water but this time grind it through a mixie and not food processor. IMG_3005Refer here for soaking details. 
  2. I did not use any water in the batter, but if you feel the batter is too thick then can mix couple of tbsp of water to keep the balance.IMG_3008
  3. Preparing chilla: I prepared this as I prepare Dosas : Heat the dosa tawa and spread the ladleful of dosa batter evenly to make even medium size dosa (you can get loads of videos online for making dosas).IMG_3007 Drizzle half tsp of oil around the dosa and cook on medium heat for half a minute.Flip over and cook the other side. Done !!IMG_3009

The Foodie mentioned that this was served wit h Pickle and Green chilies at his place, but I preferred it with sauce :) These go well @ Tea time too, so chilla along with Mong Dal Pakode go to to EC’s WYF: Tea Time SnackIMG_3010

Though this seems quite similar to Dosa, its texture, look and taste is quite different. As I had never seen anyone prepare this earlier, I would like to know from my Dosa Fan Friends the difference between Moong ka Chilla and Moong Dosa ??  Do let me know … :-BIMG_3011

This runs to Nupur’s Marathon as my Recipe #3. And what a co-incidence Linda had  posted her version of chillas just yesterday as one of her entry to the marathon. So this is the second chilla recipe for the marathon and do check what others posted on their Day One, the excitement continues ! ;;)

Happy Cooking and Posting !!

Friday, December 25, 2009

X’mas with an ALE

Whenever The Foodie is asked to bring veggies from market, I totally trust him on Quality but on Quantity (!!!!) He brought quarter kg of Ginger yesterday, and I’ve no idea how many months its gonna last !! :-/ IMG_3051

For last couple of years, I had been to one of my colleague’s place for Christmas and she used to prepare wonderful Ginger Ale with rum for the occasion. So today I decided to prepare the same but a virgin version :D IMG_3060

You Need:

  • Ginger: Peeled and Grated/Crushed – about 4-5 tbsp
  • Sugar: 2-3 tbsp
  • Water: 2 cups
  • Lemon: 1/2
  • Salt to taste
  • Carbonated Water(Soda)

You DO:

  1. Preparing Syrup : Mix ginger and water and bring water to boil. Let it simmer for about 20 mins or so, hence reducing the mix to about 1 cup. IMG_3053 Add sugar and salt and let it simmer till sugar dissolves. Check the balance if the concentration is fine, let it cool, then strain and refrigerate till you use it. IMG_3056
  2. Serving : Take couple of ice cubes in a glass, add few drops of fresh lime juice and about 1/4 max measure of syrup. Stir the SODA with this, taste the balance, add more syrup if required. IMG_3057

I avoided ice cubes due to cold :(

Done !! Garnish with Lime Wedge ! If you prefer a bit spicy you can add fresh small chili along with ginger or if you need it with some flavor you can add fresh fruits while serving. We also had it with flavored carbonated drinks like Fanta, it was perfect. Enjoy !! IMG_3061

Merry Christmas !! Lots of Love and Hugs !!

IMG_3059

I personally use less concentration of syrup, else the color is brown. And also the ginger placed besides Ale is just for photography ;) its not served with it :))

Bookmarked Pakodas with Mushroom

 IMG_3013Yes, you read it right Pakodas with Mushroom ! Even I thought that I over read Suhma’s Crispy Onion Mushroom Pakodas, as mushroom don’t really fit in Pakodas category ! But only Sushma can give us such varied recipes :)

IMG_3014The snap is no justice to  the snack, Thanks to the FLASH =((

Hers is one of the blog which I can always trust for any snack or starters. Thanks Sush for all the lovely Hatke recipes :D Sending this to EC for her WYF: Tea Time Snack.

IMG_3015Verdict:  As delicious as any snack can get, I planned it as a starter but had it as snack. The Fo odie uttered this on his first bite “Waah… Mazza aa gaya ” =P~

As I mentioned earlier, Me planning to go for the 7 day recipe Marathon started by Nupur which starts today.So my above mentioned recipes go in as Recipe #1 and #2 for this marathon ! Here you can find other bloggers opted for the marathon, so its raining recipes for the coming seven days :)

Saturday, December 19, 2009

B’Day wishes ….

“ Dear Rohini ,

Wish you Many Happy Returns of the Day !!

Lots of Love from all of us :) “

Just dropped in to wish my dear blogger friend Rohini lots of happiness and success on her B’Day !! No recipe today as I am planning to go on 7 Day Recipe Marathon started by Nupur, just hope I complete it successfully. So hopefully I would love to meet all from 25th Dec :)

P.S.:

Confusion still ON : Few of my blogger friends suggested Personal Tadka over Kitchen Gossip as my header name. And since I can't make up my mind about which header is better, I'll go by popular choice.So now you take your pick on which one you prefer and help this confused soul.
Added the Poll on my sidebar, so do vote and let me know.

Sunday, December 13, 2009

Sweet Corn Vegetable Soup with Bookmarked Rice

Confusion still ON : Few of my blogger friends suggested Personal Tadka over Kitchen Gossip as my header name. And since I can't make up my mind about which header is better, I'll go by popular choice.So now you take your pick on which one you prefer and help this confused soul.
Added the Poll on my sidebar, so do vote and let me know.

Gossip .. I love to do ! And I know NOSEY people around ME, love it more than I do. They DARED to TALK about ME, GOSSIP about ME and worst ASK ME : “Put on weight….hmmmmm!!”

“ HOW RUDE !!! “ X(

No No No .. Me not turning to Soups and Salads cos of this ! Soups were missing on  Personal Tadka, hence got its totally deserving space here :) And with this I take a toast of dollop of butter on my soup for all the people observing my waistline !! :> IMG_2998

MMSoups-Badge[3]

Sweet corn is one of the most common soup Mom prepares at home, tried to recreate the same and also sending this to Monthly Mingle: The Soup Edition (I avoided the mentioned optional eggs in my version for this entry). Following gives four servings.

 

IMG_2993You Need:

  • Vegetables of your choice: I used Tomato, Cauliflower, Carrot – finely chopped as usual I prefer Food processor as I love the small bits is soup – about one cup
  • Sweet Corn Cream: half a can
  • Water or Vegetable Stock: About 3 cups
  • Egg: 1 Optional
  • Ajinomoto: pinch
  • Cornstarch/ corn flour: 1-2 tsp optional
  • Salt to taste
  • Chinese Sauces: as per your taste

 

You Do:

  1. Mix ingredients in blue and bring to boil. IMG_2995
  2. Add Ajinomoto and salt to it. Mix cornstarch in 2 tsp of water and mix with the boiling soup.IMG_2997
  3. Mix Chinese sauces or your choices in accordance with you taste.
  4. This comples the vegan version of soup. Mom used to mix the egg (beat it vigorously) and mix at the end – This is done just couple of minutes before you turn off the flame. IMG_3000

can you see the vapors – it was thoroughly hot !!

Serve Hot. Perfect for the current cool weather. If you want you can garnish with spring onion just before serving. O:-) IMG_3001

Rice Varieties – Bookmarks :

I loved the Rohini’s version of TnT in her posts. So I thought as it is I do most of cooking with help of my dear blogger friends, even I would try to post about them on and when I try their versions.

There are few blogs you love to follow and read regularly, and hence we find lovely blogger friends there. While there are other blogs which you might not follow or read regularly but you do back on these for some important recipes. Meera’s Enjoy Indian Food is one of these blogs. It is a live cookbook, where you find all types of recipes from all over the country and these get updated nearly daily. Thank you Meera, you do inspire us a lot ! >:D<

rice

So when SriLekha mentioned about her “EFM – Rice Varieties” , I planned to try out Meera’s couple of Rice Varieties. I tried and tasted following, please ignore my clicks as these were our weekday dinners so light as usual was not suffice:

 
Alambi Bhat – Mushroom Rice :

Meera’s first line of this post where she mentioned this being the vegetarian version of prawns rice – was THE REASON for me to try this out. ;)IMG_2857

Verdict: Totally agreed, All my veggie friends who have never tasted prawns rice – this is how it tastes … yummmy !!! :x

Kanda Batata Nu Bhat – Onion and Potato rice :

I had brought the typcial Aloo Dum Potatoes so thought of trying this out in this rice variety. I did not have Gujrathi garam masala, so I used Everest Biryani Masala instead. And I used ghee instead of oil and prepared it in a saucepan.IMG_2986

Verdict: One of the most simple Pulav style rice, this has turned one of the regular rice on weekday nights as the vegetables required are minimal and yet got its own taste. :)

Happy Cooking and Posting about it !!

Sunday, December 06, 2009

Sitafal Basundi.. poll..vote ..

Few of my blogger friends suggested Personal Tadka over Kitchen Gossip as my header name. And since I can't make up my mind about which header is better, I'll go by popular choice.So now you take your pick on which one you prefer and help this confused soul.
Added the Poll on my sidebar, so do vote and let me know.

You have guests dropping in @ last moment OR you just have an urge to prepare something sweet with you pantry empty !! Basundi – jumps in – One of the most simple and convenient Indian desert/sweet. For a Basic Basundi you just require Milk and Sugar – your pantry will always have this. Wiki says
Basundi is an Indian dessert mostly in Maharashtra, Gujarat and Karnataka. It is a dense sweetened paste made by boiling milk on low heat until the milk is reduced by half.”IMG_2981
The Latest trend going on in Maharashtrian sweet shop is the fusion of traditional Basundi with sweet fruits. My favorite among all is Sitafal Basundi. O:-)
You Need :
  • Milk: 1 litre
  • Sugar: Half a cup
  • Dry fruits of your choice : Almonds, Cashews and Raisins – finely chopped
  • Saffron (Kesar): Few strands
  • Cardamom powder : 1/2 tsp - (As making cardamom powder is mixer is a bit difficult i mix it with some sugar and put it in Mixer/Grinder)
  • Sitafal/Custard Apple: Deseeded
You Do:
  1. Using Sitafal: Prefer ripe and soft sitafal, deseed it manually. Keep the seed cover/skin as it is , do not mash to make pulp – it tastes better as a whole.IMG_2972 
  2. Mix it with 2-3 tbsp sugar and refrigerate it.
  3. Preparing Basundi: As I mentioned earlier, the most easiest way for preparing any desert.Just take a huge Kadai and boil the 1 litre milk to half a litre or more. Once milk reaches the boiling point minimise the heat below medium low and hold it for say half an hour. Stir occassionaly by mixing the generated cream with the boiling milk. I reduced the milk to nearly one third – boiled it for more than 90 mins.IMG_2976
  4. When thickness is enough, mix the sugar , finely chopped dry fruits , saffron and cardamom powder. Now boil till sugar dissolves completely. Done with Basundi :)IMG_2977
  5. Cool the Basundi to Room temperature – only then use it for mixing with sitafal.IMG_2980
  6. Always mix sitafal just before serving. The mix is thick and custardy :DIMG_2982
Of all the fruit basundis this is one of my favorite, but you can find other fruit basundis here :Meera’s Pineapple basundi , Strawberry Basundi and Nupur’s Orange Basundi. ;;)
IMG_2983

Basundi goes for Sanghi’s FIL : Fruits and DK’s JFI- Saffron (originally started by Indira’s – JFI)
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