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on September 30, 2010

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What was read this month ?

Namkeen Chawal | Phodnicha Bhat

One Kitchen, Same Ingredients, Same Dish, Same Taste, Two Languages, Two Names. One more dish to the list where we call the same ingredients with different names. When I posted about my Paneer Fried Rice , I realised that I have not posted about our most common – nearly weekly dish with the leftover rice. The Foodie calls it Namkeen Chawal while I call it Phodnicha Bhat. This is nothing but Tempered Fried Rice. You Need : Rice : 1/2 cup – leftover rice or cooked rice Onion: coarsely chopped – 1medium Green Chillies: 3-4 slit and chopped Curry Leaves : about 10 Cumin seeds: 1 tsp Mustard Seeds : 1tsp Turmeric powder: 1/4 tsp Asafoetida : 1 pinch Lemon juice: of 1/4 lemon piece or Amchur (Dry mango) Powder: 1/4 tsp <I prefer lemon he prefers amchur> Sugar: about 1-2 tbsp Coriander Leaves to garnish Peanuts (optionals) salt to taste You Do: In flat pan, heat oil add Asafoetida, cumin and mustard seeds. Followed by green chillies and curry leaves. Follow w...

Potato Pe Anda and Thank yousss

E very M orning I start off my Day with looking @ huge task list lying in my Inbox. After I’ve started blogging one task has been added to the list : Giving details of the events hosted by fellow bloggers. So whenever time permits I think over what I might try out for these events, but sometimes some events really make your brain blank - So this current event of Parsi Cuisine hosted by Meera left me speechless recipes-less . :-S (RCI event is started by Lakshmi of Veggie Cuisine ) I couldn’t recollect any Parsi dish which I have eaten (so forget prepared). But I did recollect reading and bookmarking one omelet recipe of Nupur and my normally lazy memory tried to recollect that the dish being a Parsi one. So instantly I visited her Pateta-par-Eeda which literally means Egg on Potato :D Her Awesome clicks made me bookmark this recipe and I found potato being used in omelet very innovative (which made me apprehensive) . So I tried it over the weekend. And I really...

Stuffed Bread Balls - Patties

Deep Fried Snacks were not very common at my place. But due to The Foodie’s initial inclination towards Fried Stuffs, we tried numerous snacks in our post wedding days. Few of those were too un-healthy to try out again, few never made a memory to re-cook but this dish had been in my Favourite List from the time I cooked it first. Reason, quite simple – though deep fried, oil is not soaked in the cover hence not too unhealthy, too crispy and addictively tasty. Normally I prepare this dish whenever I have huge white loaf bread pending. This does finish off the bread with sinful memories. You Need: Stuffing: Boiled Potatoes : 1-2 Large - Mashed Onion : ½ finely chopped Green Chillies : 2-3 Large – finely chopped Coriander Leaves : handful – finely chopped Chat Masala : 1tbsp (optional) Cumin Powder : 1tbsp Salt and Pepper : to taste Cover : White Bread Slices <can be easily replaced with brown but crispiness will be less> Water in a bowl...

Mixed Dal Dosa

D o you know, what is the current topic of discussion over Food in India? Its not about any recipe, dish, cuisine but about its Prices . They have reached sky high, how high ?? Today’s Indians can get Luxury, Comfort and Necessity at the same price –> Check your expense sheet, it will display : Luxury Beer: 1can Rs.60 Comfort Petrol: 1 ltr Rs.60+ Necessity Onion: 1kg Rs.60++ Isn’t this Ironic ?? Was reading this article while having my south Indian breakfast. I’m seriously thinking about overcoming the inflation, its quite simple infact, avoid anything that is too high e.g. Garlic or Onion. Go for pulses, dals (touch wood, they are not affected by the inflation till now) . So this dosa can be a start point to this resolution, mix all dals and prepare a hearty wholesome breakfast. You Need: All types of Dals you want – Soak it overnight , I used – Toor Dal, Moong (husked and nonhusked) Dal , Chana Dal and Urad Dal (I used black one) : 1 measure each ...

Banana Ice-cream, with just one ingredient

Few months back, I saw this post on The Kitchn and bookmarked it instantly. Just that I tried now, during the hot summers, when you have banana changing colour in couple of days – this dish is perfect. Check the step wise recipe here – you wont regret. I had around 4-5 over ripe bananas , I sliced them and froze them overnight. Then blended through the food processor. Repeated this after couple of hours and then served as a decent ice-cream with some mix and match toppings. One with strawberry syrup.. Other with grated dark chocolates.. And one with both. The feel and taste is very ice-creamy type, but for obvious reasons the taste is very banana-ish. If you prefer bananas then you would surely adore this ice-cream. This ice-cream goes to the summery event @ Cool summer sips and healthy event by Kalyani and Priya @ Fast food not Fat food. Happy Blogging and Posting about it. :)

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