Thursday, October 29, 2009

Baby Corn, Potatoes Stir Fry in Microwave!

It's been raining the past two days. Well can declare that a seemly winter is here finally!, though you can hardly call this very chill. As always, it rains in the night and by morning mostly it is just drizzling. The roads are really bad with full of water clogging all over. You really have to fight your way out at places. But when you past that and have the road a bit free and for yourself, you can really enjoy! The cool weather with slight drizzling, you can but only ride slow to enjoy the serene feeling.

I always think certain dishes I should plan and cook, but procrastination has become my second name. Our renovation has come to some manageable stuff, still long way to get better. So I hardly can cook much to experiment. Of course, I offer that as an excuse! When Suma decided on Fresh produce for this month's Microwave Cooking, I thought I would do one of those gravies with vegetables. But then that has to wait. Meanwhile, here is yet another simple way of making potatoes combined with baby corns for a quick sides for rice or chapatis!

Before I jump on to the recipe, wanted to share that I have invited PJ to share her knowledge as a dietitian to talk about Nutrition for Children, do check it out!


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Baby Corn, Potatoes Stir Fry in Microwave!

Ingredients Needed:

Potatoes - 2 medium
Baby Corns - 4 nos
Turmeric powder a pinch
Salt to taste
Red Chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp

Seasoning
Oil - 1 -2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 4 -5

Method to prepare:

Wash and peel potatoes and chop into 1" pieces. Remove the husk from the baby corns, chop into same size as of potatoes.

In a microwave safe bowl, take the chopped vegetables, add enough water to cover it. micro for 5 mins. Stir in intervals of 2 minutes.

It will not be fully cooked, but drain the water.

If you are using the same bowl, wipe it clean, add the oil. Micro for 1 min for the oil to get hot. Add in the seasoning ingredients and micro for another min.

Then add in the drained vegetables, add salt and turmeric. Micro for 3 mins. Stir again, add in the chili and coriander powder.

Micro for 5 mins, stirring in intervals. Check if it is done, else micro for another 2 mins.

Finally sprinkle the garam masala.



This is mostly semi done, but I like that way.

Sending this to Suma who is hosting the Microwave Easy Cooking event, themed on Fresh produce!



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Monday, October 26, 2009

Aloo Matar Masala yet again!

I still have couple of more to do on the Diwali snacks, but I thought I will give a break here! The weekend went off too soon to realize. Hubby dear was not in town on Sunday, so Athamma said she and FIL, who has come down for the weekend, would take the kids to the temple nearby. The temple has some ducks and fish for which the boys were crazy few months ago. They used to want to visit those ducks and fish everyday and hubby dear used to take the three for a ride round the campus.

I remember my first visit with the kids to see those ducks and fish. The boys were so excited showing me the three ducklings, with the mummy duck and daddy duck. Why is that they always want to see the M & D with 3 kids! Konda even asked why all my stories always has 3 kids now. Well!

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Anyway they came back home with tales on how big the fish were and what the ducks did. Since I told Amma that I will make breakfast for them, I thought it would be good to make something different from the Tomato Kurma or Veg Stew. Also Dad doesn't like Tomato Kurma, I really don't know why! But this was good enough reason to try again the recipe that my office cook did. I changed a bit from my last time, so can believe that change brought in much more taste than before!
Essentially it is the same dish, with few modification!

The renovation at home robbed me of my make shift studio, until I find a better place, this is going to be it! I wasn't really happy with the set up, but I can't complain.


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Aloo Peas Masala ~ Potato with Fresh Peas in Gravy

Preparation Time : 10 mins
Cooking Time: 10 mins
Serves - 4

Ingredients Needed:

Potatoes - 250 gms
Fresh Peas - 100 gms
Onions - 2 medium
Tomatoes - 3 medium
Ginger Garlic paste - 1 tsp
Clove - 2
Cinnamon - 1"
Cardamom - 2
Bay Leaf - 1
Chilly powder -1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves - for garnish


Method to prepare

Pressure potatoes till tender, if you want you can add the fresh peas and cook for another whistle. If you like the taste other wise, use it as such, it normally gets cooked fast.

Chop Onions and tomatoes roughly. Heat a pan with a tsp of oil. Roast both seperately till well done. Cool, grind to fine paste.

Heat a kadia with oil. Add whole spices. You can also use the same cooker after removing the boiled peas and potatoes.

Fry the onion paste along with ginger garlic paste. Sauté well to ensure it doesn't burn.

Then add tomatoes puree. Add chilli powder, garam masala and salt. Check spice and add more if you need.

Cook in sim for 5 mins, till its cooked well. Then add the cooked potatoes and peas. Mix well and add coriander.

Let it cook for 10 mins or till gravy thickens.

Serve with Rotis or Pooris. If you want to try differently try with Appam or even Dosa, it tasted great!


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If you love those really soft spongy like appams, then please do hop to make them!

Will be back with another Diwali delicacy! I am making you have enough for the next year!..:)

Sending the Appam with the Aloo Matar Masala to Meeta for her Monthly Mingle which is themed on Brunch! I know I know some might think Aloo Matar Masala for Brunch??..Well since I served this for Sunday Brunch, I think one doesn't mind dipping into one!




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Thursday, October 22, 2009

Mixed Dal Muruku ~ Deepavali Savories!

I know you must be wondering why I am still talking about Deepavali? Well naturally after making few new snacks, I can't resist not talking about them right. Especially when they are my favorite snacks. I am sure Murukus are favorites for most.

I was particular that I learn couple of snacks this time. So asked Amma to think of new dishes that she can teach me. This Mixed dal murukus are one of them. Amma made so much as she had to share with the neighbors. She had started on the first batch by the time I came in. So I ended up making only the rest of the batch.

Murukus came out so well, and I was really happy that kids liked it very much. This infact was Konda's snacks for 3 days!

Before I jump to the muruku recipe, sweeten yourself with this Banana Halwa!

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Mixed Dal Murukus:

Please read the process I followed for making murukus from this Muruku post!

Raw Rice - 3 cups (600 gms)
Bengal gram - 75 gms
Urad Dal - 50 gms
Split yellow moong dal - 75 gms
Butter - 100 gms
Water as required to knead

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste

Oil for deep frying


Method to prepare:

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast all the dals to light brown. Allow it to cool.

Grind the rice to a fine powder followed by all the dals.

In a wide vessel, take all the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.

Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.

Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper or slotted spoon and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Happy munching!

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Tuesday, October 20, 2009

7 Cup Burfi ~ Indian Sweet for Deepavali Step by Step!

It's a nostalgic feeling this time around. With memories gushing in and one's wanting to capture every moment in frozen capsules, to savour what the new feeling gives in and caressing the old ones that gushed in. Maybe it is only a perceived notion that new memories replace the old ones? But it is not for me. Deepavali will always bring back those many childhood festive days spent with my brother, those excited moments spent conspiring with him on when to get up and what to do on the day. Rarest were the moments that get my brother talk, and those were Deepavali crackers, plans on how to do used to be one of those.

It has always been a tradition that me and brother followed at parent's place. To start the day with a 100 wala the first thing in the morning. Another was the fact that we got to wait till Amma gives us after pooja. We wriggled out of this practice few years, but most time, she used to get up as early as we did, finish all the oil bath, and in all grand finale, do the morning pooja, before handing over the 100 wala to Sree for the first one to be lit up. Of course, this changed over years. Years later saw me struggling to get him interested in doing the honours. Childhood fancies hardly remain so ever right!

And after marriage, both of us stopped observing that age old tradition. In the last 10 years, I don't remember either of us trying to even make an effort. But I remember every single year before that with vivid details that will last a lifetime! And can never stop talking about them or wishing those days are here again.

It only made things more bitter sweet this year as it fell on Sree's birthday. With Konda showing the same excitement we felt ages ago, I imagined we were in a different time. With 5000 miles separating us, a phone and web cam was the connecting links between us. With Peddu singing Ba ba Black sheep to his Mama, who was dancing to his tunes, with eyes welling with tears I heard Daddy say it would truly be a celebrations for Sree as his day was made talking to his nephews.

Deepavali remains an eve to pause to think back on what was important to us. To make it memorable for our kids. Like us, they may think back on this day and cherish their golden childhood and continue the tradition. The day might have been lot less noisier than all the years before, but it didn't lack any of the spirit or the want to savor the moment!

I hope the day was as good as you hoped it to be!

Before I jump on the recipe, I wanted to mention that I was featured here.

Ok, here is the recipe for the 7 cup Burfi that Amma gave me. She said she has been having this recipe for so long, wanting to make it yet time was never right. There are many proportions to this 7 cup Burfi, the name comes from the fact that 7 cups are used to make this simple sweet. She was happy that I finally made it.


The recipe is very simple, and I don't think it will fail. Whoever had a bite of this, were pleased on how tasty it was and the fact that it wasn't so rich as Mysore Pak, yet tasted as good as it does. I don't think I can compare to it. But essentially you can!

Since I took all the pictures in different stage, lets do a step by step!

Measure all the ingredients and keep next to each other for a pretty pose! I hardly take so much efforts if otherwise. After all when posing one should try to look neat right!

If you are wondering what was missing, yea the ghee cup is missing from the shoot. You can think of it as invisible one, ok!

Besan, Milk, Cashew Nut powder, Grated Fresh Coconut, Sugar are in 1 measuring cup

Once the clicking is done, take all of them in a sturdy kadai or deep bottom pan.


First goes the cashewnut powder, grated coconut, then the Besan.

Then goes the milk!..ok I didn't' wait till it was brimful!

Pour in the Ghee/ Clarified butter and place the kadai on high flame. Check the time!

With a slotted ladle, keep stirring to mix in the flour well with all the ingredients. Remember the flame is high, so you got to keep stirring well.

After exactly 10 mins, you will find the mix coming together and lots of bubbles forming. At this stage, reduce the flame to low.

For the next 10 mins, you got to cook the mix in low flame, constantly stirring to ensure the bottom doesn't get burnt!

Have a greased plate ready next to you. Exactly after 10 mins, you can blindly switch and pour over the greased plate. Holding on the sides of the plate, so that you don't burn yourself, gently pat the plate on the floor. This way your mix gets spread evenly.

Allow it to rest for 10 min, and using a greased a knife make either diamond or square shapes as in the picture. If you are wondering why the surface doesn't look pretty, it is because I used a greased spoon on the top to spread it even. It resulted it giving a cracked look. To avoid this, you can gently pat it down so that it gets spread evenly on its own.

Once it is completely cooled down, gently cut again on the perforated spots.

The recipe details again.


7 cup Burfi Recipe

Chickpea flour / Besan - 1 cup
Sugar - 3 cups
Ghee - 1 cup
Cashew nut powder + Grated Fresh Coconut - 1 cup
Milk - 1 cup

Method to prepare:

Take all the ingredients in a thick bottom kadai and put on high flame.

Keep stirring to ensure the flour gets mixed well and sugar starts melting.

After 10 mins, reduce the flame to low and continue stirring. You will find bubbles coming out and the mixture starts leaving the sides.

Take a square or circle plate and grease it with ghee. After 10 mins, the batter consistency will be thick and you can see the bottom. Ensure it doesn't get burnt in the bottom.

Immediately pour the batter on the greased plate. Allow it to sit for 10 mins, then with a greased knife make marks either as diamond or square.

Allow it to completely cool, then cut on the perforated lines to break into pieces.

Note: All the ingredients are directly added together and cooked. There is no need to roast the flour or powder the sugar. There is no roasting involved in this recipe.

Do make this and enjoy. I am sure you will get addicted to the taste.

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Saturday, October 17, 2009

Deepavali Wishes with Deepavali special sweets and savories!

Wishing all my readers a very happy and prosperous Deepavali. May this year brings you lots and lots of happiness in life and fulfill all your dreams!

I managed to slip to update this post!. Kids are having their nap and the whole city is blustering with crackers. It is a wonder they actually are still napping! All the round the city, you can find kids getting excited with their Lakshmi Vedi and so many other things. The colorful crackers are treasured for the evening affair!

We finally decided on making a different variety of muruku, 7 cup Barfi, Kakinada Kaja. We couldn't make Mixture and Besan Burfi for want of time.

All are recipes from Amma. I just helped her make the muruku, though the barfi was done in steps and I took the full charge of it.


The timing is very important for making this burfi. Though the top texture looks uneven and gives a tough appearance, it is very soft. If more ghee was added it becomes your perfect melt in your mouth kids!



Recipes will be follow soon. Meanwhile do share what you all made and how you enjoyed the day!

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Thursday, October 15, 2009

All in the Write taste!

Maybe thinking back I can understand where my interest in cooking started. I spent my childhood being engrossed into books like Famous Five, Secret Seven, Malory Towers, St Clare's. Most of the time I used to think I was a sleuth myself and went about solving mysteries. Now don't ask me what they were. It won't fit this post and one person would be really wild that I spoiled the fun by talking more about something else than the topic on hand.

Yes, coming back to my interest in food, I loved these books as much for the thrill they gave but more because of the strange but tempting food that those kids ate.

The below excerpts from 'Upper Fourth at Malory Towers' would explain better!

Tongue sandwiches with lettuce, hard-boiled eggs to eat with bread-and-butter, great chunks of new-made cream cheese, potted meat, ripe tomatoes grown in Mrs. Lucy's brother's greenhouse, gingerbread cake fresh from the oven, shortbread, a great fruit cake with almonds crowding the top, biscuits of all kinds and six jam sandwiches!

Now I didn't know what lettuce was then. But imagine your mind running wild thinking how that taste would be. The author was so clever in getting the interest of the reader by including dishes that sound so exotic, even now to me.

Then in my first year of college, we had 'The importance of Being Earnest' by Oscar Wilde. This has the famous character Algernon, who I sadly tried imitating for some months. The opening scene has Algernon talking to his man servant about cucumber sandwiches. And that caught my attention. Few scenes in fact revolved around the cucumber sandwich and the frustration of the character not able to finally eat them is so funny. Imagine a room with 40+ young girls jammed in a room in a hot summer afternoon and all they can get to hear is about some fellow's obsession with cucumber sandwich. My friends thought they had better things to do!

This was new for me. Going back home, first thing I remember making was a cucumber sandwich for myself. And I thoroughly enjoyed it. Since then, I have always made these for sandwich with cheese slices and every time I remember that afternoon in my first year class room. Its strange how small facts like these stay forever in our minds. But then I guess, we are strange creatures!

Do read the novel, it is one fine piece of art!

But best of all was the movie "Ratatouille" This was really so moving as we feel the same!

It is the conversation between Remy and Emile.

Remy: Hey, I brought you something to...
[sees Emile eating garbage]
Remy: AH! NO, NO, NO, NO! SPIT THAT OUT RIGHT NOW!
[Emile obeys]
Remy: I have got to teach you about food. Close your eyes.
[Emile obeys; Remy hands out piece of cheese]
Remy: Now take a bite of this...
[Emile snarfs the cheese]
Remy: No, no, no! Don't just hork it down!
Emile: Too late.


Sending this post to Sra for her blog birthday party. I know I wanted to write more, but well!

I thank Sra for giving me an opportunity to read through these again and enjoying my memories of those lovely foods!

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Wednesday, October 14, 2009

Quick List for Deepavali Sweets and Savories!

Check the updated list for Diwali / Deepavali Sweets and Savories

This is for those of you who wanted to quickly access the Sweets and Savories for making this Deepavali. On having a closer look at the list, I realized that I don't that many savories to boot. I LOVE savories and don't like sweets. Ironically the list goes on and on with sweets. Anyway since the requests came for sweets, let me get on with the quick links to those sweets and of course the savories

Those listed here are mostly quick ones, but also those that might take some time. But then what is festival preparation if you don't toil over it, huh?

Enjoy and yes if you want something for me to make and post here, you are most welcome to ask!

Before I leave, I have created a Fan page in Facebook, thinking it will be a good space offline to have more discussion on what can be done in future. Join the bang by checking out the widget on the left sidebar!

Check out the quick and tasty Rice Flour Laddos !

And yes check out my beautiful flowers that are on its way to Flower Fest!

Deepavali Sweets

Jhangiri
Kaja ~ Andhra sweet
Panasa Thonalu
Kajjikayalu ~ Karjikayalu
Coconut Barfi
Kesari Bhath
Coconut Poli
Boorelu
Kudaalu
Sweet Poli ~ Ugadi Special
Mixed flour Athirasam
Rava Laddoo

Ariselu ~ Athirasallu
Vermicelli Kesari ~ Semiya Kesari
Sugar Diamonds
Groundnut Laddoos ~ Peanut Balls
7 Cup Burfi
Pori Urundai
Jonna Pelalu Laddu / Popcorn Laddu
Kalakand ~ Microwave Kalakand 
Gulab Jamun
Microwave Besan Ladoo
Ras Malai
Manoharam
Peanut & Fried Gram Chikki Balls


Kalkandu Sadam
Sakara Pongal with Sprouted Whole Moong Dal

Gajjar Ka Halwa ~ Carrot Halwa
Doodhi Halwa Or White Pumpkin Halwa
Godumai Halwa ~ Wheat Halwa
Kaai Kani Halwa ~ Halwa with fruits, vegetables and nuts
Maida Halwa
Moong Dal Halwa
Papaya Halwa
Potato Halwa
Ashoka Halwa ~ South Indian Moong Dal Halwa
Beetroot Halwa
Bread Halwa
Chayote Halwa ~ Chow Chow Halwa
Pear Halwa
Chocolate Halwa
Almond Milk Cake ~ Microwaved Badam Halwa
Therattipaal or Palkova in Microwave
Pineapple Halwa
Sooji ka Halwa | Microwave Suji ka Halwa
Microwave Carrot Halwa
Microwave Mixed Fruits Halwa
Microwave Chocolate Burfi 
Banana Halwa
Moong Dal Halwa

Senega Pappu Payasam
Semiya Payasam
Moong Dal Payasam ~ Pesara Pappu Payasam
Kesar di Kheer / Saffron rice Rudding
Chana Dal Payasam | Kadalai Paruppu Payasam
Seviyan ~ Sweet Vermicelli
Mango Shrikhand | Aamrakhand

Deepavali Savories

Nippattlu
Palak Bhujias ~ Spinach Sev
Plain Bhujias ~ Plain Sev
Salt Diamonds
Ribbon Pakoda
Muruku
Mixed Dal Muruku
Omapodi / Sev
South Indian Chivda / Mixture
Peanut Murukku | Groundnut Murukku
Chegodilu / Chekodi
Khasta Kachori / Moong Dal Kachori
Kara Sev




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Monday, October 12, 2009

Kadambam Sadam and a Birthday celebration!

Mondays are always hectic, but I surprised myself by finishing the cooking, packing and even managed to give the boys their bath. Well I guess it is one of those rarest days. I may not expect it to happen again. But I did make a note of dishes that helped me get things done fast. Instead of the usual Sambar, I made Methi Dal with Red chilies. That plus having Idles with Tomato Chutney for breakfast. This way both Hubby dear and Konda eat the Idlies. Otherwise they refuse to even touch it.

Yesterday was Peddu and Chinnu's third birthday and we celebrated at home with just family. Though I was thinking maybe their birthday would get me baking again, I couldn't as we went to temple and came back in the afternoon. After that it was too tiring to even think about it. What with the renovation that is going on at home, the house is really a mess. The kids were excited knowing about their birthday and the cake cutting. Though they hardly ate anything of the cake. I heard from Amma, that my niece was so excited that she passed on the news to anybody who came in the last two days.



I really wonder how every kid gets so excited about a birthday cake! Though I hardly ever had a birthday party or cake cutting till I was in school. It was almost much later that cake cutting was popular at home. Birthdays at home was new dress and toffees for school friends. Anyway that is for another post!

Let me go ahead with the recipe for the picture that I posted few days ago. The Kadambam Sadam, a rich melody of lentils with vegetables with rice in a spicy aromatic flavour. Its not your rich spicy Bisi Bela bath and nor your quick Sambar Sadam. Yet it can be quick and easy if you plan it ahead.


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Kadambam Sadam ~ Lentils and Vegetables cooked in Rice with Spices, One pot Meal

Ingredients Needed:

Rice - 1 & 1/2 cup
Toor Dal- 1/2 cup
Lentil mix can be anything that you like. I mixed handful of Channa dal, Moong Dal, Rajma, Dried Peas, Black Eyed Peas, Pea nuts, Jack fruit seeds. Not in the same quantity. Together they came to 1 & 1/2 cups
Vegetables - Potatoes, French beans, Carrots (can add more if you want)
Shallot Onions - 1 medium
Tomatoes - 2 medium
Salt to taste
Ghee/Butter - 2 tsp

Seasoning
Oil - 2 tsp
Curry leaves - 4-5 nos
Mustard, Urad dal - 1/2 tsp
Red Chilies - 2 -3

Spice powder to be ground:

Bengal gram/ Channa Dal - 2 tsp
Whole Coriander seeds- 1 & 1/2 tsp
Red Chilies Long - 5 -7 nos
Cloves - 2
Cinnamon - 2"
Black peppercorn - 4 -5 (opt)

Method to prepare:

  1. Wash and soak the lentils overnight or minimum 6 hrs.
  2. Was and soak Rice for 20 mins.
  3. Pressure cook the dried lentils along with Toor dal for 3-4 whistles till its cooked well.
  4. Transfer the content to another bowl, wash the pan and heat with oil.
  5. Season with onions, mustard seeds and curry leaves.
  6. Then add chopped tomatoes and salt. Cook till the tomatoes are soft.
  7. Add the vegetables and simmer for 5 mins. Add the ground spice powder.
  8. Finally add the drained rice, cooked dal and add about 5 - 6 cups of water. Adjust the salt and cover the cooker.
  9. Pressure cook again for 2 -3 whistles.
  10. Once the pressure is off, remove the cover and add ghee
Notes:

  • Water is about 2 -3 cups extra to the usual 1: 2 ratio of rice: water. Since we have added lentils and rice, the water has to be more. Else on cooling, the rice will tend to become hard.
  • Tamarind is not added but can be included to give that typical Sambar rice taste. Increase more tomatoes as I have done.
  • Lentils and Vegetables are our wish and can be added as per what we like. The important thing to remember is to add enough water as the lentils absorb more.
  • Since I stored jack fruit seeds in the freezer, added about 4 of them. It gave a good soft taste to the rice! If you don't' have you can ignore.
  • You can also cook the masala separately and then just add to the along with rice and pressure cook.


Few of you have asked for a list of Deepavali sweets and savories that I am planning and also wanted suggestions. Will try to put up a list for ready access. Diwali is looked forward a lot in our parts of the world. How is your festival day preparations and what is planned? Do share would love to know them!

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Saturday, October 10, 2009

Microwave Easy Cooking Event September Edition ~ Round Up!

I know I know I am pretty late with the party menu. But I hope I am forgiven! After all I was seen obsessed with a different kind of feast.

But as the cliche goes, its better late than never. So ladies and gentlemen (if any?) let me present to you another round of lovely recap of dishes done in Microwave! After the second anniversary I decided I will make it an open party for folks to join in. After all cooking in Microwave is a challenge and on top I challenge you all further with specific themes, I felt its not fair.

So making it a potluck party, sure gives innovative ideas to all. And that is evident with the entries that have come our way. What a menu!

I like being organized, let me make it as a menu so that it becomes easy to browse through!

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First to get you all comfy, we have a ready reckon with easy to follow tips to create easy dishes using Microwave.


This Top 10 uses of a Microwave in a South Indian Kitchen from Ramki, will surely help us all!

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When lonely you got to have some interesting deal to eat well right?

And for Suma, Raitas are the best combo with rotis on such days and whats more she has it ready all in a jiffy a healthy Spinach Raita made in Microwave!

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Next come Gethan with a delicious Soy Wadi fry that she learnt from her friend.

It happened to be an occasion when they visited them for lunch and guess what they were treated with these Soy Wadi Fry as snacks, which can work out as a cheat chicken fry too!

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There are few people who endear themselves without making it very obvious and Lataji takes the cap! I still remember our almost first interaction, when she said she didn't know how to link.


Wow she has been linking ever since with so much enthusiasm. Can you believe she did this bhaaji for the Paav with a bat of an eye!

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I did tell you all that Priya is trying for the Guinness world record? Yea with her super duper dishes that she posts non stop daily, I am beyond shock to receive any new entry.

And this great looking picture is Egg Pulao prepared in microwave in minutes!

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When Priya saw this Eggless Condensed Milk Chocolate Cake being done by another blogger, she was very tempted to try but was apprehensive that it might not be so moist.

But she tried and enjoyed! The proof is in that lovely picture of hers!

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Imagine having little chefs around us? Well that's exactly what Radhika did. Finding herself alone with her boys, she didn't want to venture out, instead willing set out to make this Chocolate Cake, that her kids love so much.


The best part being the boys making the cake all in microwave!

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Shalini makes a cake with dates and walnut.

Dates being so healthy you have a quick and easy way to include that in your diet!

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Sweatha gets inspired by a book and adapts to make it eggless and quick by baking it in Microwave.


The Carrot Cake that she makes is a delightful mix of carrots and spices, what more can one ask!

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Kamala Bhoopathy made this rich looking carrot payasam as part of the Navarathri treats.

Carrot is very healthy and eating it in this delicious way will surely make the kids reach out!

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When PJ saw a tin of condensed milk lying around, she thought this is the best way to use it up to make Instant milk halwa.

Making it in microwave, saves you hours of standing to stirring the milk!..

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Finally we have three yummy treats from Priya, this Tender Coconut Kheer is something I have never heard.


Then she makes a Thirati Paal with Chocolate, now who would resist it!


I think Priya loves coconut for she makes another sweet, this time coupled with chocolate to make Chocolate Coconut Fudge

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Thanks to all the bloggers who have sent in. Please do check out Suma's space for this month's edition where you can send in Fresh Produce!

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Thursday, October 8, 2009

A foodie's Gastronomical Adventure!

Thank you everybody for the anniversary wishes. It was interesting to note that so many were fond of the food in Delhi and few asked me more about what we eat. To be frank, with just three days, it wasn't just enough! Since I have been hearing about handful of dishes from hubby dear, I made sure I eat them all. Still was feeling so sad that I missed quite a few!

Like I had Moong Dal halwa in Bombay, and he was telling me that it is so famous and sought out that ought not to miss it. I was looking forward to dig into the exquisite taste that hubby dear ends up portraying. To our disappointment, we were told that its a winter sweet and gets prepared only during Nov and Dec! How strange!

So in the end I didn't eat Alu Parantha, Paneer Tikka, Samosas, Bendi Masala, Shrikand, the list is quite endless! But what I did taste were some of the finest Kachoris, Dhoklas, Shahi Paneer, Naans, Dal Makhani and two different types of Lassis, the yummiest of all! I have come to the conclude that a sweet creamy Lassi is the only way to end a grand feast or even a simple comfort meal to go to the next level.

With the food we eat, I was sure that I was going to pack more kgs to self. But hubby dear assured me that with the schedule we had packed in for 3 days was sure to burn all the calories that I might pack in. He was so right. I walked longer than I had in the past 10 years. I was really exhausted the first day. Plus the weather was never like what we expected it was so hot. We were told that it saw the highest in many years.

Now let me enjoy these dishes virtual once again.

Amritsari Chur Chur Naan with Chhole Masala and Dal, Boondhi Raita and Onions with Green Chutney.

Since it was a small joint, I had the pleasure of seeing the chef at work.



Two people were making the Naans, while one person was just there to pack, pack it with loads of butter and making it chur chur meaning, Naans that are tore.

The Chur Chur Naans were stuffed with Paneer. So there was a huge pile of dough and balls are ready to be made, while the stuffing was next to the dough. On getting an order, the chef would quickly get the naan dough, flatten it and press the stuffing and close it again. Dip his hand in water/oil? stretched it and place it in the hot Tandoor that was burning away. Within minutes the Naans are cooked.





He then passes to the butter Master, who is ready with his bowl full of butter. First he pounds it with a hammer, then with a ladle tipped with a cloth, he dabs it into the butter and scoops a generous amount of butter over the naan. Then he quickly claps in to make it all soft and massy.

I was showed how to eat the chur chur naan with the dal and Chhole. The dal and Chhole is limited and you got to manage with what you are served.

Take a spoon, scoop the chhole or dal and with a piece of naan, get your hands together so that the naan gets drenched with the gravy, dip into the raita if you want, else thrust into your mouth..enjoy!.




In between, you got to eat the onion julienne that are garnished with green chutney. Not sure how one makes, but that chutney was yummy. Next bite is the Boondi Raita. Though the curd was bit sour for my taste, it did add to the overall fantasy.

Believe me just seeing and learning how one has to eat and enjoy, I didn't even notice where my Naan disappeared! Its a gastronomical delight I tell you. If you guys haven't tasted this, then please do the next time you visit Delhi!





For evening snacks we stopped in Roshan Di Kulfi, to munch on Kachori and Kulfi. I resisted the offer to have Falooda, I don't really prefer vermicelli.






For dinner we went to Bikanerwala's to eat Shahi Paneer, Dal Makhani with Butter Naan. Both the gravies grant you nirvana for sure! They sure kept up their prestige by being the most yummiest dish I ever had. Plus my favorite pickled onions. Oh how I wish I could make these. Do any of you know how to make these Onions?


Another surprise was the Mango pickle, I guess its typically north Indian way of making pickle, as it was so different from what we get in south. And there again those Onions with Green chutney!





We washed all this with a delicious Lassi.

Thus ended our day One.

We had booked a toured trip for Taj, we stopped on the way in a South Indian Restaurant to have breakfast. Imagine eating a south Indian food after going all that way. But the masala dosa with Sambar and Coconut Chutney was very delicious, unbelievable! Though the Potato Masala was more as a north Indian variety, it added good taste.



For lunch at Agra, we stopped at Hotel Amar Yatri Niwas. We ordered for two thalis, but after seeing what our neighbor got, canceled and ordered only one. It was too much for two of us. The thali came with 4 pieces of Naans, a bowl of ghee rice, with four different gravies! One with Potato, Mixed vegetables, Paneer and Dal. It was like an endless feast all finally to be sweeten by Gulab jamun.

Circumstances or situation forced us not to have dinner. But even otherwise after that heavy lunch we may not have had one!

Since the next day was Sunday we wanted to lazy around the hotel and not venture out. Unfortunately the hotel we booked in had only south Indian breakfast to offer!

Grudgingly I told hubby dear that I will not have any more S.Indian food. So after our shopping in Karol Barg, we stopped in Bikanerwala (Karol Barg) to eat Kachori, the softest Dhoklas paired with pickled green chilies. I tell you those green chilies though served as side, were just so delicious. That is if you can say delicious to a spicy chili! Though I eyed were feasting on the array of snacks loaded on the pantry, I resisted the urge to grab a samosa. Imagine stuffing like Paneer, chhole, sandwich etc in a samosa! Mind boggles!

We again had a lassi, this time Kesar Lassi. It was good, though not as good as the other Bikanerwala's (PaharGanj) or as cold. anyway it was something!

I didn't take pictures of these, so just enjoy reading them!

After all this, we couldn't think of proper lunch and called it a day!

I agree with all the foodies who have fallen in love with Delhi's food, it is the place for one to go enjoy Food!

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Monday, October 5, 2009

Anniversary Trip to Delhi ~ Memories of a Foodie in action!

I finally ticked the only place I longed to visit since I can remember. Of course there are many more places that I want to visit. But Delhi somehow tops that list. It was the place I was to start my married life, a place that sounded all so promising and exciting. A city where I was sure I would enjoy the place and food to my heart's content.

Being so far away from family and kin was tough for both families to decide. And hubby dear finally decided to relocate. Leaving his job and the place he came to love, landed in a city he loathed for various reasons, to make it his home.

Whether the city endeared itself to him or not he feels at home because he has a family here now. It is hard to compete with a place one grows up in or the place one grows to love!

Though I have never shared our anniversary here, I thought I should this time. This year marking a milestone and yes making an effort to celebrate the 10 short years that we spent together. Where did all these years run? Yes I have memories of each one itched well, but hubby dear wanted to make this even more special by taking me on a surprise trip to Delhi.


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He did everything in secrecy knowing we have a long weekend this month. Though its not yet the date, we can't always choose the day right. So it was decided we would make the best and celebrate the whole month. He arranged with his sister to visit us this weekend so that we can take off for three days. Nobody knew where we were going. He ensured he kept it all secret, except slipping out the name to me once. He covered it again well. So till the last moment I wasn't sure where we were going.


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I know I literally shocked Amma when I called her to inform that we landed in Delhi. For me it was like visiting a place I have always only imagined. Hubby dear took me to all the places he enjoyed, feeding me the food that he always talked about endlessly. I enjoyed every single moment of our short 3 days trip.

I clicked pictures of every single thing. The food, place everything was great. Of course it was very crowded for my likes. But then you can't expect it to be anything other than that right.

The food part was fabulous. Since our trip involved lot of walking, I was sure I was going to burn out all that extra cream and fat that went into the food

We even managed to visit The Taj Mahal. Its only natural for one to fall in love with!


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Seeing the place through the eyes of a person in love, makes you love the place more. If only we are blessed with many lives to live in all the places we want. Such wishful thinking!

Oh the many dishes that I tasted. If only those chefs were kind enough to share all those treasures with me. I couldn't decide which was far more superior, the Amritsari Paneer Chur Chur Naan or the Bikanerwala's Dal Makhani or the luscious Lassi. Down to all meals, every single dish was most enjoyed!

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Chur Chur ka Naan was everything that I have been hearing about for the past 10 years. It was your melt in your mouth, making you experience each bit that you take in. And what more can one ask when its stuffed with Paneer, dipped in a chhole gravy. I never realised when that whole plate got over!

Three short days are never enough to enjoy enough but these memories are enough to last me a lifetime. We made a pact that our next visit would be more lively with our kids in tow.

I am so happy sharing this with my readers and friends. I hope to write more in detail and not bore everybody on board on my trip. Check back on my Journey called Life, if this interested you further!


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