Sunday, April 25, 2010

Koshimbir after 50

Did you know?
Personal Tadka is 55 posts old :-O
I don’t know how this half century skipped my mind, how forgetful can I be!!
And while editing this post I saw my follower number too growing by ONE and completing the half century there too. Thanks Priti :)
Talking about statistics here I have got couple of observations about you all:
  • At an average on daily basis more than 150 of you turn up but less than 20 comment, Lots of Love and Hugs to all those 20 friends you always make my Day and remaining 130 – do try to make my Day ;)
  • Statistically weekend is much less crowded here than on a regular weekday, by this I concluded more couple of things:

    • All of us are less busy on weekdays than on weekend, yay !! Office Work rocks!! <:-P
    • Being a culinary blog, I think all of us try to go for normal regular weekday recipes than the extravagant dishes, though I hardly prepare them and if I do it’s only for this blog.

This Note has inspired me to blog on more simpler recipe (more cos you might feel she already posts simple recipes are simple this is one the simplest...) :">

Koshimbir is an integral part of Maharashtrain thali, @ my place Mom used to prepare varied versions of Koshimbirs one in morning and other for dinner. (for non- marathi guys Koshimir = kachumbar\raita= Salads). It’s just one way of having raw veggies in your regular food; it deals with mostly – tomatoes, onion, cucumber, carrot, cabbage etc.


Cucumber – Kakdichi Koshimbir goes off well as a side dish with any spicy sabzi and it has this typical soothing effect especially during this Hot Summers.

Kakdichi Koshimbir

You Need:

  • Cucumber: 2 medium sized – peeled and grated \ finely sliced IMG_3681
  • Peanut Powder: 3-4 tbsp
  • Curd\Yogurt: 7-8 tbsp
  • Green Chilies: 1-2 finely chopped
  • Coriander Leaves for garnishing
  • Sugar to taste
  • Salt to taste
You Do:
When I say Simplest – I mean it  à Mix all ingredients above and Done Dana Done :P IMG_3684
Serve with Chapatti and Sabzi as a salad.
This goes to Madhuri’sSummer Soothers II : Salads‘
Happy Cooking and Posting about it !!!

Sunday, April 18, 2010

Cabbage Parathas

I found Priya celebrating a Cabbage Week and this is the same case with me, whenever I buy Cabbage it lasts too long and obviously I’ve to prepare varied versions of this vegetable. Cabbage is quite boring type of vegetable though it has got loads of Medicinal Values. The most common recipes I prepare are Cabbage patties, cabbage dry vegetable and Cabbage Parathas. I would love to know what do you all Prepare with Cabbage??IMG_3634 
When I posted my Peas Parathas I had made a resolution of trying out the odd 44 varieties present in Wiki. Till now I’ve posted only couple of them and both belonging to Stuffed Paratha Family. This one belongs to other family where the veggie is mixed with the flour and then kneaded. The following gives about Seven Parathas. IMG_3635
You Need:
  • Cabbage: Grated Finely
  • Wheat Flour: To Knead + To Dust à Proportion with cabbage should be 1:2, e.g.: for 1 cup of cabbage 2 cups of flour.
  • Ginger: 2 tsp - Grated finely
  • Carom seeds: 1 tbsp
  • Fennel Seeds: 1 tbsp
  • Cumin Powder: 1tbsp
  • Green chilies: 2-3 in number – Finely minced
  • Curd: 1 tbsp
  • Oil or Ghee: Applying while shallow frying
  • Water to knead the dough – if required
  • Salt to taste
You Do:
  1. Mix all ingredients except water and ghee in a Wide Open Bowl or Parat. Cabbage gives out water when mixed with salt so use water only if required. Knead to thick dough. cabbage parath
  2. Make big size Chapatis balls; roll out to make a circular roti form. It should not be too thick as cabbage won’t get cooked on  pan neither it should be too thin as it will become Papad :P
  3. Roast – shallow Fry on the Pan; apply ghee or oil in intervals.
Remove from Pan when both sides get cooked with light brownish tinge. Serve Hot Parathas with chutney or Pickle. They go well in Dabbas too.IMG_3636
Thanks to Cabbage’s medicinal value; the Paratha goes to Yasmeen’s Cruciferous Challenge .

Sunday, April 11, 2010

Buttery Silky Dal Makhani

When Nupur announced her Blog Bite 2 – theme of cooking anything which you never thought you’ll prepare at home, I was oh … My List is too long!! :-? So the Plotter that I am – I acted on asking The Foodie about our eat-out plan on our coming lazy weekend:

Me: “We’ll eat-out or order something this Sunday… ”

He: “Yeah … lets order Dal Makahani ... it’s been long time we had it!”

Bingo …. Searched my favourite blog – One Hot stove and planned our eat-out at our home itself. Menu was typical Punjabi style – Dal Makhani with Laccha Paratha. IMG_3666

For me Punjabi meant – “Butter chicken” while for The Foodie the same word means – “Butter Dal “! I thought “How uninspiring it is to have a Dal at the same price of the Chicken”, but all you Guys who haven’t tasted this authentic Punjabi Dal Makhani – you HAVE to HAVE this! The buttery feel, the sensuous texture, it is thoroughly Punjabi’s signature dish.

Few things I got to know about this Dal ..

The overall procedure to prepare is quite similar to most of the Dals, yeah It is very simple to Prepare yet it’s rich and sure a Crowd Pleaser. It uses Black Urad Dal – I never had this in pantry – so this is new around. Infact this Black Urad Dal  – is the sole reason for the Buttery feel of Dal Makhani.. ! Its easy preparation has raised my confidence that not all restaurant style Dishes are difficult – recollect my Hara Bhara Kabab.

Do go through Nupur’s recipe, the delicacy in gist is You Do:  IMG_3658

  1. Soak Kidney Beans (Rajma) - 16 hours And Black Urad Dal + Chana Dal – 8 hours. Pressure cook these lentils and mash them a bit.
  2. Heat Desi Ghee – Add asafoetida + cumin seeds + ginger- garlic paste + fenugreek seeds. Let these splutter.
  3. Add Tomato Puree; let it loose its raw texture. Add red chili powder + salt + cream +dollop of butter and cooked mashed lentils.
  4. Let the lentils boil, finish off with garam masala + ghee. IMG_3664

Garnish with coriander leaves.

The Foodie wanted to have Lacha Paratha with Dal, for me I had no idea how this Paratha looked. So The Foodie experimented with this, and it was WOW!! I regret for not trusting his experiment, so didn't click any snaps but I HAVE to Post these lovely parathas,I promises will prepare them soon! IMG_3665 Till that time even you can drool over these… ;)

Dal Makhani also participates in following events :

Happy Cooking and Posting about it :D

Wednesday, April 07, 2010

Sweet Fasting

I had mentioned here, that I started the typical fasts to fulfill my greed towards Fast special food items. Most of these items were savory ones with this single Sabudana Kheer as a desert. Yeah (!!) , you can have deserts while fasting :DIMG_3646

Sabudana Kheer is a porridge where Sago is boiled in Milk. Though the outcome is quite sinful it becomes thicker in couple of hours and then finishing it off is a bit difficult. Especially if this is carried as lunch tiffin then you tend to loose the enthusiasm of having the thick cold version of this desert. So my Mom deduced this easy to eat version of porridge especially for working women :). The process is same just that mix the milk just before serving\having, try it out and you can see the difference.


No exact measurements here, but the following version is suffice as 4-5 deserts for two fasting people ;)

You Need:

  • Sabudana (Sago): Fistful
  • Water: 1-2 cups
  • Milk: 1-2 cups
  • Sugar: 5 tbsp
  • Cardamom powder: 2 tsp
  • Kesar: pinch (optional)
  • Dry Fruits: 3-4 tbsp (I used Almond , Cashews and Raisins) – Crushed roughly

You DO:

  1. Soak the Sabudana in about 2 glass of water for about 2 hours, yeah for kheer you don’t have to worry about water quantity. Soak it the way you soak grains. IMG_3637
  2. Remove the water, mix the Sabudana with 1 cup of water and boil in kadai.
  3. Let the Sabudana cook well, check by pressing a single grain – if you are able to mash it then its done. While doing so there are chances that the water evaporates, use the next cup of water. But keep the sabudana mix in liquid state.Stir it occasionally avoiding it to stick to the bottom.
  4. Once the sabudana is cooked, add sugar along with cardamom powder and dry fruits.
  5. Major part of kheer is done, now if you are serving on immediate basis mix the milk and simmer of couple of minutes and add kesar it required.
  6. Else let the sabudana cool, and while serving later or having it is office mix sabudana mix and milk – The ratio should be 1:1. Mix it properly and enjoy !

IMG_3644 This Kheer is immensely filling and the sago as just melts in. This goes to Kheer event by Shama and also to Priya’s CWS: Cardamom Seeds

Saturday, April 03, 2010

Eggs-llent Curry

Thank you for lovely inputs on the look, any more suggestions are please welcome :)

The common Sunday Lunch back home used to be pre-dominantly Fish, Meat or Egg – in the same priority order. Till now I have not tried out first two options but the last priority has become a first priority here. Yeah, Eggs are not only common breakfasts but also a fancy weekend lunch. Though I’ve tried and tasted loads of varieties of Egg dishes,  my Mom’s authentic Konkani style Anda Masala is one of the most reliable and immensely well-seasoned one.IMG_3657

Best part is it goes of well with anything from Chapatis – Rice or Bread.This curry was more than enough for both of us for our single Lunch, we had it with Jeera Rice.

IMG_3653You Need:

  • Eggs: 3 in number – Boiled and Peeled and sprinkled with salt and pepper.
  • Onion: 1 and half – finely minced
  • Potato: 1 small – Peeled and cut into slices
  • Cumin Seeds: for tempering
  • Malvani Masala \ Garam Masala
  • Salt to taste


  • Cloves: 2
  • Cinnamon stick: 1/4 inch
  • Peppercorns: 3-4
  • Coriander seeds: 1-2 tbsp
  • Poppy Seeds: 2 tsp
  • Onion: 1/2 finely sliced
  • Dried Coconut: 3-4tbsp – Grated
  • Tamarind Paste: 2tbsp

You Do:

  1. Roast the ingredients in masala except the tamarind paste till the onion caramelizes.
  2. Let the roasted masala cool, till this time heat oil in a kadai – temper the cumin seeds and add minced onion.
  3. Grind the masala into rough powder – add tamarind paste and some water then grind to make a fine paste.
  4. Add potato to the kadai, let the potatoes cook.
  5. Once cooked add the masala paste , malvani masala and salt. Simmer till the raw smell vanishes. IMG_3654
  6. Once the curry is done add boiled eggs – half sliced.
  7. Cover them with masala and simmer for couple of minutes, avoid stirring as it may mash the eggs and garnish with coriander leaves.

Done !! Serve with whatever is easily accessible.IMG_3656

Thanks to the hefty amount of coriander seeds; this dish goes to Priya and RV’s CWS: Coriander Seeds.

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