Hilda's Touch of Spice

Molten Chocolate Lava Cake

2012-02-28T12:47:00.002+05:30

These dainty little individual cakes in cute little ramekins or even baked in tea cups are a dream. This molten chocolate lava cake is just irresistible. It’s perfect liquid center literally melts in your mouth. You need to bake these just till the edges are done & the center is still molten & oozing. This richly dense chocolate cake is delicious…

It is very easy & quick to prepare & bakes within a few minutes. It is ideal for a great dinner party when you want to serve something a little special. It is important to serve it warm because when you cut through the cake, the chocolate just spills through! It is excellent served with a dollop of whipped cream or your favorite ice-cream or with some luscious red juicy strawberries.

If you are looking for a comforting dessert without feeling guilty then you must try out this little piece of heaven which will make you feel real good!!

This post is long overdue & I’m glad that I am able to share it with you today. Every time I bake this one it’s a true winner!! Do enjoy this gorgeous dessert & I’m sure you will be asking for more… J

Ingredients :

113 gms. Semi-Sweet Baking Chocolate (break into small pieces)

113 gms. Unsalted Butter + to grease ramekins

2 Eggs

40 gms. Refined Flour (Maida)

75 gms. Sugar

Procedure :

Melt chocolate in a double boiler.

Once melted & shiny, remove the pan from the heat & add in butter.

Mix until the butter melts fully.

Set aside to cool.

Meanwhile, in a mixing bowl, whisk eggs & sugar until light & fluffy.

Add the choco-butter mix into the eggs, flour & mix gently until well incorporated. Butter the sides & bottom of the ramekins or any small glass/porcelain bowls) & pour in the mix until 3/4^th full.

Bake in a pre-heated oven at 180C for 8 mins. or for 5 mins for a molten inside.

Let the lava cakes cool briefly.

Overturn the mini lava cakes gently on individual serving plates.

Dust lightly with icing sugar.

Serve warm with ice-cream, fruits or whipped cream.

Methi Moong Dal Subzi

2012-02-19T18:09:00.001+05:30

Methi Moong Dal Subzi is delicious & healthy. Methi leaves(fenugreek) is a herb & has immense medicinal value. It is very good for digestion as it has high dietary fibre. The leaves & sprouts are also eaten cooked as a vegetable. The dried seeds are used as a condiment, spice & in medicinal preparations. It is popular in many cuisines worldwide. Even though it has a bitter taste & has a characteristicly strong smell, it is enjoyed by many as it depends on the way one prepares it. Dried methi leaves (Kasuri methi) is widely used in many wonderful food preparations. In Mumbai (Maharashtra) it is grown near the sea in the sandy tracks & is known as Samudra Methi. These are sold in very small bunches & are very tender. The only tedious part is that you have to pick the leaves which is time consuming.

Today’s recipe is very simple, easy & quick to prepare & a great combination too. Moong dal is very light on the stomach & easy to digest. This preparation is very refreshing & tasty too. I hope you will enjoy this as much as we do! J

Ingredients :

1 bunch fresh Methi (Fenugreek Leaves)

3 tbsps. Yellow Moong Dal (soaked in warm water for 5-8 mins.)

5 flakes fresh Garlic (crushed & finely sliced/grated)

3 fresh Green Chillies (finely )

1 med. Onion (peeled & finely chopped)

A pinch of roasted Cumin pwd.

2 tbsps. Vegetable Oil

½ cup warm Water

Salt to taste

Method :

Pick the methi leaves & wash thoroughly with a little salt.

Drain completely & chop the leaves with a knife on a cutting board. (Do not use a food processor)

Heat oil in a pan/wok/ kadhai till hot.

Saute garlic & green chillies on med. heat for a few seconds.

Then add onions; saute till they are soft & translucent.

Add the soaked moong dal; saute for about 2 mins. on low heat till the rawness disappears & it looks slightly glossy.

Add ½ cup water warm water, a pinch or two of salt; stir & cook covered for about 5 mins.

Check if the water has almost dried up & then add chopped methi leaves, roasted cumin pwd. & stir.

Cook covered on a low flame for about 4 mins.

Check in between & stir from time to time till the subzi & dal is cooked.

Cook till almost dry.

Adjust salt to taste.

Serve hot with your favorite Indian bread/roti.

Fresh Kiwi Strawberry Banana Smoothie

2012-02-16T22:37:00.001+05:30

I am extremely happy today to have crossed a milestone… “Goan Stir Fried Prawns” is the most popular recipe & has crossed 1000 page views today!!! I am certainly in a celebratory mood & so let us celebrate together with a “Fresh Kiwi Strawberry & Banana Smoothie.” It is all because of you dear visitors, who visit my blog regularly.

It is good to begin your day with some fresh fruits for breakfast. You will feel healthy & energetic throughout the day. This wonderful smoothie is loaded with energy & packed with fresh flavors of fruits & honey. Enjoy this delicious exotic pick-me-up drink which can be fixed within minutes & relished whenever you feel like having a cool refreshing drink!! J

Ingredients :

1 Kiwi (peeled & roughly chopped)

8 fresh ripe Strawberries (rinsed, hulled & roughly chopped)

1 ripe Banana (peeled & chopped)

½ cup fresh creamy Curds/Yoghurt

¼ cup fresh Milk (optional)

1 tbsp. Honey

Procedure :

Place the kiwi, strawberries, banana, curds/yoghurt, milk in a blender with a few ice cubes & blend well until thick, smooth & creamy.

Serve chilled garnished with a strawberry & a slice of kiwi.

Coconut & Orange Chocolate Hearts

2012-02-14T00:22:00.002+05:30

Expressing your love with chocolate is the ultimate!! You can’t ever go wrong by choosing chocolate moulded candy for gifts, holiday treats or favors for weddings, showers & parties. In fact, you don’t even need a reason for celebrating with chocolate.

I love to make moulded chocolates & make them very often as it makes me feel good. Everyone knows that chocolate is very comforting too! Today’s recipe is one of our favorites & I am very happy to share & above all, this is a special valentine’s gift for all of you…

Wishing all a very Happy Valentine’s Day & enjoy it in the company of your loved ones!! J

For the Covering Chocolate :

200 gms. Chocolate (Dark, Milk or White)

Few drops of Orange Essence or flavor of your choice

Chocolate wrapping foil

For the Filling :

150 gms. Dessicated Coconut

100 gms. Sugar

1 tbsp. Liquid Glucose

Edible Red Food Coloring

Preparation of Coconut Filling :

In a deep sauce pan place sugar & a few tablespoons of water.

Heat the sugar on med. heat till it dissolves completely & forms a syrup.

Add liquid glucose & stir till it dissolves completely.

Reduce the heat to simmer & add the dessicated coconut & stir well to mix completely. Take it off the heat; add edible color & mix to blend in the coconut mixture.

Cool the mixture till warm & comfortable to the touch.

Turn on to a plate/tray & knead to form a smooth dough.

Shape small bits of dough according to the shape of your chocolate mould & place on a tray/plate for further use.

Tempering of the Chocolate :

Meanwhile, place broken chocolate pieces in a steel/glass bowl.

Stir & melt the chocolate in a double boiler till glossy.

Take if off the heat & add orange essence.

Stir well & let it cool slightly.

Procedure for Moulding the Chocolate :

Spoon the chocolate in the moulds using a teaspoon or pipe in the chocolate.

Make sure you fill it to half capacity.

Place the prepared coconut filling.

Top with more chocolate if required.

Gently tap the chocolate filled moulds on the counter a few times to release air bubbles if any.

If using transparent moulds then gently check below to see if the chocolate is spread evenly.

Place in the freezer for 10 -15 minutes.

Turn the moulds upside down & gently tap them on the table or counter-top covered with wax paper.

The moulded chocolates will drop right out.

Wrap the chocolates with chocolate wrapping foil.

Serve & gift your valentine with love!! J

Lamington Valentine Cup Cakes

2012-02-12T21:09:00.001+05:30

I was thinking about Valentine’s Day since the last week of January & wanted to start preparations early… I had a whole lot of recipes bookmarked but somehow things did not work out the way I had planned. L I wanted to post since the beginning of February but I realize planning is just not meant for me!

Today’s post is very simple & my hubby’s favorite… LAMINGTONS!! Usually chocolate lamingtons are popular but since red is the significant color for Valentine’s Day, I thought I should consider it. Here is one recipe which always comes in handy if you are running short of time to surprise your valentine… Enjoy these lovely lamington hearts with your valentine… J

Ingredients :

Refer to Vanilla Sponge Cake Recipe (you may halve the recipe if you wish)

Heart Shaped Cup cake Silicone Moulds/aluminium/non-stick moulds & cupcake liners

Strawberry /Mixed Fruit Jam

Dry Dessicated Coconut

Edible Red Color (optional)

Method :

Pre-heat the oven at 170 C.

Prepare the cake batter as per the recipe.

Add color depending on how rich you want it to be.

Fill the cup cake moulds to about ¾ capacity or about a tablespoon or depending on the depth of your moulds.

Bake in a pre-heated oven till the cup cakes are done. Do the toothpick test to check if the cakes are done.

Cool the cup cakes completely.

Meanwhile, heat enough jam with a few tablespoons of water. Do not add too much water.

Cool the jam. The jam should be sufficiently thick to coat the cakes.

Spread enough dessicated coconut on a tray or in a bowl.

Dip each cooled cup cake in the jam so that it is evenly coated on all sides.

Then roll in the dessicated coconut so that it coats completely.

Place on a serving plate.

Serve with love & enjoy!!

Crispy Aloo Bhajias ( Potato Pakoras)

2012-02-09T16:39:00.001+05:30

The word “Aloo Bhajias” or “Aloo ke Pakode” instantly make the taste buds come alive.

It is a perfect snack with a cup of hot tea & is especially enjoyed in the winter & rainy season. It can be served with a main meal as an appetizer. Many a time it is served as a part of a vegetarian thali & also at weddings. It is a very fulfilling snack & I like to relish it when I am relaxing with a book/novel or having a cool weekend at a hill station or just lazing around which is very rare!!

With people giving importance to health food the poor pakoda is looked down upon but nevertheless, I still love pakodas/bhajias & have it in moderation whenever I feel like it! The aroma of this irresistible snack always brings back sweet memories & great moments spent with friends & family at picnics & get-togethers… You must try this one & have it hot & crispy, straight from the kadhai to the plate & just relish the crunch!!!! J

Ingredients :

3 med. Potatoes

2 cups Chick pea Flour (Besan)

1 tsp. Ajwain (Carom Seeds)

½ tsp. Red Chilli pwd.

½ tsp. Turmeric pwd.

½ tsp. Jeera pwd. (Cumin)

2 pinches of Soda bicarb

A handful of fresh Coriander (finely chopped)(optional)

Salt to taste

Water as required

Vegetable Oil frying

Method :

Peel & slice the potatoes thinly or as desired using a potato slicer.

Wash & soak the potato slices in salted water for 15 minutes.

Sift the besan & mix ajwain, red chilli pwd., turmeric pwd., soda bicarb, coriander & salt to taste together.

Add sufficient water; a little at a time to prepare a thick & lumpless batter. Remember, the potatoes & salt will help to release water so be careful while adding water.

Let the batter rest for about 20-25 mins. (The batter should be able to coat the potato slices well & hold on to the slice sufficiently while sliding it in the hot oil). Meanwhile, use a colander/strainer to drain the water from the soaked potato slices completely.

Dab dry preferably on a tea towel.

Next, heat sufficient vegetable oil in a wok/kadhai till hot.

Check the temperature of the oil by testing a few drops of besan in oil. If it pops up immediately then its time to fry the pakoras.

Stir the besan batter well once again.

Dip each potato slice in the batter to coat well & gently slide it in the hot oil.

Fry all the slices in this way on med. heat… Make sure that the temperature of oil is steady. Cool oil will make the bhajias soggy.

Fry in small batches… few at a time… depending on the depth of oil in the kadhai.

Baste with hot oil so that the bhajias puff up & then turn them on the other side from time to time.

Adjust the heat occasionally to med. while frying to allow them to fry well & crispy.

Fry well on both sides till they are lightly golden & crisp.

Drain the pakoras completely with a slotted spoon & transfer on a plate lined with absorbent tissue.

Serve piping hot with your favorite dip, sauce or chutney.

Enjoy with a cup of masala chai or your favorite tea.

Pineapple Upside Down Cake

2012-02-03T21:15:00.001+05:30

Pineapple Upside Down Cake is a delicious light cake with moist brown sugar & pineapple cherry topping. I find this cake a great comfort food especially when it is eaten warm during the chill winter months.

Pineapple is one of my favorite tropical fruits! I like to use fresh as well as tinned pineapples. This classic cake is usually topped with maraschino cherries which are not easily available in Pune.. I use candied cherries which is good enough. You may even use walnuts. Fresh Pineapples are easily available but since I had a spare tin of pineapple slices, I thought of using it & it turned out well.

Do try out this favorite classic American dessert… my neighbour’s child happened to be there when the picture of the cake was clicked & she just blurted out “Aunty, this cake is “GORGEOUS”! She was lucky to enjoy the first slice of this piece of heaven!!! J

Ingredients for the Topping :

55 gms. Unsalted Butter (cut in small pieces)

160 gms. Soft Light Brown Sugar

1 tin Pineapple Slices

Candied Cherries

Ingredients for the Cake Batter :

195 gms. Refined Flour/Maida

2 tsp. Baking Powder

¼ tsp. Salt

113 gms. Unsalted Butter at room temperature

200 gms. Sugar

1 tsp. Vanilla Essenc

2 large Eggs (separated)

120 ml. Milk

¼ tsp. Cream of Tartar

Method :

Pre-heat the oven at 177C. Butter a 9 inch (23 cms.) round cake tin with 3 inch (7.5 cms. sides).

Preparation of the Topping :

Place the butter & brown sugar in a saucepan & stir over medium heat till the butter has melted & sugar has dissolved.

Continue cooking, without stirring, for a few minutes or until bubbles just start to appear around the outside edges of the mixture & the sugar starts to caramelize.

Take the pan off the heat & pour it into the buttered cake tin.

Evenly arrange the drained pineapple slices on top of the caramelized mixture with the cherries in the centre of the pineapple slices.

Preparation of the Cake Batter :

In a sufficiently large bowl, sift together the flour, baking pwd. & salt at least twice.

Beat together sugar & butter until light & fluffy.

Add in vanilla essence & beat again.

Add the egg yolks, one at a time, beating well after each addition.

Add flour mixture in 3 additions alternating with milk in 2 additions, ending with the dry flour mixture.

Now, in a clean dry bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak.

Gently fold in the beaten egg whites into the cake batter in 2 additions.

Pour the batter into the cake tin & evenly smoothen the top.

Bake in a pre-heated oven for 45 to 55 minutes or until the top of the cake is brown & starts to pull away from the sides of the cake tin. (You may even do the tooth pick test). Remove from the oven & place on a wire rack to cool for about 10 -15 minutes.

Run a sharp knife around the edge of the pan & then gently invert the cake onto your serving plate.

Your Pineapple Upside Down Cake is ready!!

Serve warm with softly whipped cream.

Egg Curry (Anda Curry)

2012-01-29T21:04:00.001+05:30

WE love Eggs… especially my hubby & me. While I write this post sitting near the window overlooking our beautiful garden with hisbiscus in full bloom... I remember the popular jingle “Sunday ho ya Monday roz khao ande”...

As a little child, I distinctly remember we had a little poultry farm & every morning we would be busy collecting the eggs… a lot of brown eggs as we had quite a few country chicken…

If I had a cold, my grand mom would give me an egg flip… not to forget half boiled eggs, hard boiled ones & eggs on toast, scrambled eggs & omelettes & above all the egg curries! The list is never ending when I think about the lovely puddings & custards, cakes & innumerable desserts we enjoyed & are still enjoying.

Eggs are an integral part of every day living & dining. Like always, eggs rule & have saved my day many times… It is versatile & you can rustle up a dish with ease & within minutes. It accompanies rotis or rice & can be enjoyed just the way it is!

Today’s post is very simple & delicious & can be fixed in a jiffy… The gravy is mildly spicy. You may adjust spice according to your preference & tolerance. The masala can be prepared in advance & used at short notice. It is ideal for people who keep very busy with work, bachelors & those who are not very familiar with cooking. So try this tasty egg curry & enjoy! J

Ingredients :

6 Eggs (hard boiled)

3 dry Kashmiri Chillies (destalked, deseeded, & soaked in warm water)

2 med. Onions (peeled & sliced)

2 med. fresh red Tomatoes (washed & quartered)

2 tbsps. fresh Garlic paste

1 tbsp. fresh Ginger paste/grated

3 tbsps. Coriander pwd.

1 tsp. Cumin pwd.

1 tsp. Garam Masala pwd.

½ tsp. Turmeric pwd.

5 tbsps. Vegetable Oil

A pinch of Sugar

Salt to taste

For Garnishing :

A handful of fresh Coriander Leaves & wedges of Lime

Method :

First boil the eggs in sufficient water to which a few drops of vinegar & some salt is added for about 12 mins.

Let it stand in the hot water till the water turns warm.

Then cool them in some normal water.

De-shell the eggs & make 4 vertical slits on each egg making sure you do not slice through the yolks & cut in pieces.

Keep the slit eggs aside for further use.

You may halve the eggs if you like it that way.

Heat oil in a sufficiently deep pan till hot.

Add the onions & saute them till soft & translucent.

Transfer the fried onions from the pan to a food processor or masala grinder/blender with a slotted spoon.

Grind the onions with soaked Kashmiri chillies, tomatoes to a thick & smooth paste. Transfer it to a bowl.

Use the water which was used to soak the chillies & a little more water if needed to rinse the masala grinder & reserve this water in a bowl for further use.

Heat the same pan in which you fried the onions till hot & add the reserved masala paste. Saute till rawness disappears or for about 2 to 3 mins.

Add the ginger-garlic pastes, & all the above mentioned dry spices & saute on low heat till the oil begins to separate from the masala.

Then add the reserved masala water & another 2 cups of water to the pan & bring to a boil on medium heat.

Gently lower the boiled & slit eggs into the gravy.

Let it simmer for 10 mins. or cook till desired thickness of gravy.

Add a pinch of sugar & adjust salt to taste.

Take the pan off the heat & garnish with chopped coriander leaves.

Serve hot with rice or rotis & enjoy with wedges of lime.

Sannas

2012-01-24T18:00:00.002+05:30

Sannas are a white, spongy & slightly sweet steamed rice & coconut bread. Traditionally, sannas are steamed in a brass or copper steamer which is called ‘komfro’ in Konkani. Since coconuts & toddy are in abundance, Goan Sannas are made with boiled rice, fresh coconut thick milk & above all toddy! Sorpotel, Vindaloo & Xacuti tastes best with sannas. You will definitely find sannas at the buffet table at weddings, feasts & any special celebratory occasion..

Earlier, toddy was easily available near the place I live in Pune but now the shop no longer exists so I started trying out different ways of making it. The sannas I made with the ingredients & proportions mentioned below turned out well so I thought of posting the recipe for you to try out. We like our sannas sweeter but you may adjust the sweetness.

My grand mother used to sometimes make one large sweet sanna to enjoy & savour at tea time. It used to be so delicious.. I just couldn’t resist the sweet aroma especially when I would return hungry from school! Will post the recipe when I make it .. until then enjoy these soft & fluffy sannas.. J

Ingredients :

250 gms Boiled Rice

75 gms. Raw Rice

45 gms Urad Dal

35 gms. Poha (beaten rice flakes)

1 Coconut (thick milk or 100 ml. Coconut Milk (Dabur Hommade)

1 tsp. Baker’s Yeast

50 ml.Warm Water

250 gms. Sugar or to taste

Salt to taste

Method :

Wash & soak rice, dal & poha separately for about 4 hrs.

Drain & reserve the water.

First grind the dal using very little reserved water to a smooth, thick & fluffy paste. Transfer the dal paste in a sufficiently large & deep vessel so that the batter has enough space to rise later.

Then grind the rice & poha together with very little reserved water to a thick & smooth paste.

Transfer this paste to the vessel containing the dal paste.

Mix the paste well with coconut extract or coconut milk, sugar, salt to taste & baker’s yeast which is dissolved in warm water.

The batter should be thick but of pouring consistency.

Leave the batter in a warm place to ferment & rise for at least 4 hrs. or preferably over night.

When the batter is well risen, ( it will look porous & like a honey comb) do not stir but gently ladle the batter using a deep spoon into greased moulds filled to ½ capacity.

Steam for about 15 to 20 mins. in a steamer/komfro which has rolling boiling water.

Keep a tray ready with some normal water.

When the sannas are ready, gently lift the lid of the steamer/komfro taking care that the steam does not drop into the sannas.

Lift the moulds carefully & place it in the water tray.

Let it cool for a few seconds.

Loosen the edges with a flat knife, lift & place them in a casserole or dish with a cover. Serve warm with sorpotel, vindaloo, xacuti or enjoy as it is!

Floating Snow Islands in Chocolate Sauce

2012-01-21T16:12:00.001+05:30

Floating Snow Islands (Ille Flottante) or Snow Eggs (Oeufs á la neige) is a classic French dessert of small poached meringues. You need to put in a lot of patience & care to be successful but it is worth the effort as they are so delicious & dainty! You may make them in various flavors & colors.. Crème Anglaise (Vanilla Custard), caramel, orange & Grand Marnier, coffee & Tia Maria.. It is an elegant dessert to serve your guests at parties or even at kids parties. Children will enjoy it any time & every time you make it!

I love this dessert & so does my family.. Enjoy this cool & exquisite dessert.. J

Ingredients :

4 cups Milk

3 Eggs (separated)

1 cup Sugar

¼ cup Cocoa (or to taste)

¼ tsp. Vanilla Essence

A pinch of Nutmeg pwd. (optional)

Method :

Heat milk over low heat in a large skillet with a cover till it simmers.

Beat egg whites until foamy white & double in volume in a large bowl.

Beat in 1/4 cup of sugar, 1 tbsp. at a time, until meringue stands in firm peaks when the beater is lifted.

Scoop meringue with an ice cream scoop or a large spoon & float gently on simmering milk & cover.

Float 3 to 4 puffs at a time or depending on the size of the skillet.

Simmer over very low heat for about 5 minutes.

Gently, lift each meringue puff with a slotted spoon; drain on a cookie sheet/flat plate/tray covered with an absorbent towel.

Make all puffs with the remaining meringue in this way.

Remove skillet from the heat.

To make Chocolate Custard Sauce :

Beat egg yolks until thick in a large bowl; gradually add remaining ¾ cup sugar.

Beat in cocoa & a pinch of nutmeg until well blended.

Strain milk from the skillet a little at a time into the yolk mixture, beating briskly until well blended. (Make sure it does not curdle).

Return cocoa mixture to skillet & keep stirring constantly over low heat, until custard thickens slightly & coats the back of a spoon.

Strain into a bowl immediately. Stir in vanilla essence.

Cool the custard & then chill in the fridge.

An hour before serving, pour custard sauce into a large shallow glass bowl or in individual bowls.

Float meringues gently on top & serve.

French Bean Foogath

2012-01-20T09:39:00.002+05:30

Foogath is the term used for any vegetable dish made with coconut. The ingredients used are few, simple & mainly steamed in its own juices . Usually water is used on top of the lid to aid cooking.

In coastal regions, the food is cooked in clay pots & plenty of coconut is used due to its abundance. Foogath is light & mildly spicy. It is enjoyed with chapattis, phulkas, rice rotis, rice or even as a salad.. It is good for children & for those who wish to enjoy their vegetables light. It is simply delicious which has subtle flavors.

Foogath is generally made with cabbage or French beans but you can make it with cauliflower, cluster beans (gavar), or you may use any vegetable combinations.. It is special & one of our favorites as the vegetables are cooked just until tender & juicy.. it tastes fresh & delicate too.. Enjoy this wonderful Goan favorite! J

Ingredients :

250 gms. fresh tender French Beans

1 med. Onion (peeled & finely chopped)

2 sprigs fresh Curry Leaves (Kadipatta)

2 fresh Green Chillies (finely minced)

¼ tsp. Mustard Seeds (optional)

½ cup fresh Coconut (grated/scraped)

3 tbsps. Vegetable Oil/Coconut Oil

A pinch of Sugar

Salt to taste

Method :

Wash the French Beans & drain thoroughly.

De-string the beans & French cut them.

Heat oil in a non-stick kadhai/wok/pan & add the mustard seeds.

When the seeds crackle, add the onions & green chillies.

Saute till soft & translucent.

Then add curry leaves, a pinch of sugar & beans.

Saute again for a minute.

Cover the kadhai with a lid which has a depression or a lid which can hold water.

Pour ¼ cup of water on the lid & let it cook on simmer.

Every 2 -3 minutes, remove the lid carefully & stir the beans & again cover with the lid. Cook to retain crunch & color. (Do not over cook).

Finally add the coconut & salt to taste.

Stir well & let it cook for another minute.

Serve hot with phulkas/rotis/rice.

Mince Potato Chops

2012-01-18T22:08:00.001+05:30

Potato Chops are a perfect snack or an appetizer served especially at Goan parties, weddings, traditional & festive occasions. The filling in potato chops is usually Beef Mince but you may use chicken, lamb, soya mince or even mixed vegetable filling. It is an authentic part of Goan cuisine & a must have at Christmas, New Year & Easter. It is a tasty finger food & great as a dry lunch too.

Today’s recipe is quick, easy, tasty & will just melt in your mouth. So go ahead & try these delicious Mince Potato Chops.. J

Ingredients :

500 gms. Potatoes

250 gms. Mince (chicken, beef, lamb)

2 med. Onions (peeled & finely chopped)

2 fresh red Tomatoes/ Tomato puree

2 tbsps. fresh Garlic cloves (finely minced)

1 tbsp. fresh Ginger (grated)

1tbsp. Coriander pwd.

1 tsp. Cumin pwd.

½ tsp. Red Chilli pwd.

1 tsp. Turmeric pwd.

½ tsp. Pepper pwd.

1 tsp. Garam Masala pwd.

½ tsp. Sugar (optional)

1 tbsp. Sugarcane Vinegar or as per choice

A pinch each of Nutmeg & green Cardamom pwd.

A handful of fresh Coriander Leaves (finely chopped)

4 tbsps. Vegetable Oil

Salt to taste

For Dipping, Rolling & Frying :

1 Egg (lightly beaten)+ 3 tbsps. water + 1/2 tsp. Corn flour

1 cup Bread Crumbs + 2 tbsps. Corn flour

Oil for deep frying or pan frying

Method :

Heat 4 tbsps. of oil in a kadhai/wok/ pan till hot.

Saute the onions till soft & translucent over med. heat.

Add garlic & ginger & saute till rawness disappears.

Add all the dry spice powders, sugar, tomatoes & saute till tomatoes are soft.

Add the mince, stir & cover & cook on a low heat for about 25 mins. or until the mince is well cooked.

Add nutmeg & cardamom powder.

Stir occasionally & sprinkle some water if the mince is turning dry quickly or add a little more oil.

Add vinegar & adjust salt to taste.

The mince should be a dry filling. Sprinkle chopped coriander, mix well & keep aside to cool.

Meanwhile, wash potatoes well & boil them in their jackets in a pressure cooker till soft & tender. (Do not over cook or the potatoes will get mashed & soggy).

Peel & mash the potatoes when they are moderately hot & comfortable to the touch. (Do not cool them completely or the mash may not be smooth but lumpy).

Take a handful of potato mash & place it in the palm of your hand & form a ball.

Create a hollow/depression & fill in a teaspoon of the prepared mince.

Cover it with the mash to form a smooth, well shaped round cutlet.

Flatten slightly & make sure that the potato chop does not ooze out the filling.

Prepare all the mince potato chops in this way & place on a tray.

First lightly & evenly dip & coat each potato chop in the above prepared egg mixture & drain to remove excess.

Roll in the prepared bread crumbs mixture & again place on a tray.

Prepare all the potato chops in this way.

Place the tray in the fridge for about 20 mins to set.

Either pan fry or deep fry till lightly golden on all sides. Transfer to a plate lined with absorbent tissue.

Serve hot with your favorite dipping sauce or chutney.

Coconut & Chana Dal Chutney

2012-01-15T14:51:00.001+05:30

South Indian cuisine is incomplete without sambhar & chutney. What makes it unique is that one can enjoy it with various chutneys & sambhar. Ideally I love to have idlis with sambhar as well as chutney but one can enjoy it with any one of these too. Today’s post is the chutney to go with the idlis I posted earlier..

Enjoy steaming hot idlis for breakfast or as a snack with this inviting chutney! J

Ingredients :

½ fresh Coconut (scraped/grated)

2 fresh Green Chillies (remove stem & chop)

1 tsp. fresh Ginger (grated)

1 tbsp. Chana Dal (split gram) (lightly roasted)

Few fresh Coriander leaves (washed & roughly chopped)

A pinch of Sugar

Salt to taste

Method :

Grind together coconut, green chillies, ginger, chana dal, coriander leaves & salt in a blender/masala grinder with a little water to a fine & thick paste.

Transfer to a serving bowl & keep aside.

Ingredients for the Tempering:

½ tsp. Mustard Seeds

1 broken dry red Kashmiri Chilli

3 Curry Leaves (Kadi Patta)

1 tsp. Vegetable Oil

Method :

Heat oil in a tempering pan & add the mustard seeds, curry leaves, red chilli & sugar. Stir till the mustard crackles.

Pour this tempering over the prepared chutney & stir well.

Serve with dosas, idlis, vadas or as desired.

Super Soft & Spongy Idlis

2012-01-12T10:02:00.001+05:30

Idlis are an all time South Indian favorite. These fluffy steamed rice & lentil cakes are a great comfort food for breakfast, lunch, a snack or even at dinner. Idlis are paired with chutney, sambhar & other accompaniments.They are great for children too. Here’s the recipe for soft, spongy & delicate white moon shaped idlis which my hubby loves & enjoys at any time of the day.. J

Ingredients :

2 Cups Boiled Rice

1 Cup Urad Dal

½ tsp. Methi Seeds (Fenugreek)

A pinch of Sugar (optional)

Salt to taste

Water as required

Procedure :

Pick, wash, soak boiled rice & urad dal separately in sufficient water for about 6 to 8 hours. Soak methi seeds along with the rice.

First grind the dal to a fine, light & fluffy paste & then grind the rice in the same grinder to a smooth paste, use water sparingly.

Both the batters must be sufficiently thick but of pouring consistency.

Pour both the batters in one sufficiently large container after grinding.

You may grind the rice to a slight grainy/coarse consistency if you so prefer.

Mix both the pastes either with a wooden spoon or with your hands.

Add salt to taste & combine well.

Cover with a lid; set aside in a warm place to rise & ferment preferably overnight.

The batter should be well fermented & risen.

To Steam the Idlis :

Heat a deep steamer with about 3-4 inches of water or according to the depth of your steamer. Make sure that the idli plate/mould does not touch the water. Replenish the water when the level reduces. Let the water boil & then place the batter filled idli moulds.

Lightly grease the idli moulds with cooking oil.

Do not stir the batter. You need to retain the porous form as much as you can.

Lift the batter gently using a deep spoon & carefully pour in the moulds.

Pour just one ladle in each depression. Do not over fill the idli moulds.

Gently place it in the steamer & close the lid.

Steam in an idli steamer or in a pressure cooker without the whistle in batches for 7 to 10 mins. till the idlis are firm.

Scoop out the idli with a spatula after it has cooled down slightly.

Serve hot with your favorite chutney & sambhar.

Note : Please look forward to the post of Chutney for Idli..

Tips & Variations :

You may use a combination of one part boiled rice & one part normal/idli rice with one part urad dal.

If the weather is cold & chilly then place the container in a conventional oven with the light on. Alternatively, place the vessel in another larger vessel & keep it in a warm place. You may even tie up the vessel with a warm cloth/flannel/blanket to help fermentation.

Fermentation plays a very important role to get the right texture & form of the idli.

The fermented batter requires gentle handling. A well fermented, risen & porous batter makes the idli light, fluffy, soft & spongy.

Prawn Rissoles

2012-01-10T09:49:00.002+05:30

Prawn Rissoles is a delicious & mouth watering appetizer, that melts in your mouth. It is pronounced as Rissoee. We Goans love this snack .. one of the many lovely recipes gifted by the Portuguese!

This is a favorite & popular authentic Portuguese snack which is served at parties. It is also good as a light lunch with a salad. They freeze & refrigerate well so you can prepare them in advance & can fry them just before serving. As an alternative, you may fill with cooked fish, meat, chicken or vegetables instead of prawns.. the original recipe calls for fresh Prawns.

Do try these delicate finger eats.. I’m sure you will love it!! J

Ingredients for Filling :

1 cup Milk

3 tsps. Refined Flour (Maida)

1 tsp. Butter

½ cup Prawns (shelled, deveined, boiled & chopped)

Salt, Pepper & grated Processed Cheese to taste

A pinch of fresh Nutmeg powder

1 tsp. Parsley/celery/coriander (chopped finely)

2 cloves fresh Garlic (finely minced)

Preparation of the Filling:

Warm the milk with butter, garlic, parsley & then add maida slowly & stir continuously & briskly with a balloon whisk; making sure it is smooth.

Add salt, pepper & nutmeg pwd. & let the sauce thicken.

When the mixture is sufficiently thick & lightly coats the back of the spoon add the chopped prawns & keep stirring till the mixture thickens further. (Thick enough for filling).

Add grated cheese & stir to blend well.

Keep aside to cool.

Ingredients for the Pastry Dough :

100 gms. Whole Wheat Flour

50 gms. Refined Flour (Maida)

250 ml. Water

2 tsps. Ghee/Butter

1 tsp. Salt

Preparation of the Pastry Dough :

Sift both the flours together & keep aside for later use.

Bring to a boil water, salt & ghee/butter in a sufficiently large & deep pan. (I used my pressure cooker without the lid).

Remove the pan from the heat & add the sifted flour it to the boiling water. (It should not be lumpy)

Mix it quickly & briskly with a wooden spoon or a balloon whisk till well blended. Return to heat & cook until thick & smooth to come cleanly away from the sides of the pan.

Remove from heat & turn it on to a flat surface.

Knead into a smooth dough when it is warm to the touch.

The dough is ready for rolling out the pastry for the prawn rissoles.

Preparation & Frying of the Prawn Rissoles :

1 Egg (lightly beaten)

A pinch of Pepper & Salt

Bread Crumbs for rolling

Vegetable oil for deep frying

Roll out the dough into small slightly thick discs on a floured board. (You may use a round pastry cutter or a lid of a tin to cut neat round discs).

Fill with prawn white sauce stuffing in the centre of the disc, fold into semi circle, press the edges firmly, use a edged pastry cutter to give a good shape or shape as desired. (You may use lightly beaten egg to seal each rissole).

Beat one egg in a bowl very lightly.

Add some pepper & a pinch of salt.

Dip each of the prepared prawn rissole into the egg mixture.

Drain to remove excess & roll in bread crumbs.

Refrigerate for at least 30 minutes to set.

Heat oil in a wok/kadhai till hot.

Reduce heat & gently lower the prepared crumbed rissoles.

Fry few at a time depending on the size of your wok.

Adjust heat while frying; make sure they do not burn.

Fry until golden brown.

Drain to remove excess oil completely with a slotted spoon.

Place on a plate lined with absorbent towels/paper.

Serve hot with your favorite dipping sauce.

Sabudana Vada with Curd Cucumber Dip

2012-01-07T15:22:00.002+05:30

Sabudana Vada is a traditional deep fried snack from Maharashtra, India. It is also known as sago vada. It can be served with spicy green chutney or a cooling cucumber- curd dip. It is best enjoyed with a hot cup of Chai or Masala Chai. Like all vadas, it is enjoyed while it is hot & fresh. This nutritious vada is served during religious festivals & especially eaten as a fasting food. It is a tasty snack with a great texture. It is crunchy on the outside & soft inside. These vadas are very filling but you cannot be satisfied by just eating a couple of them. They are so delicious that you will definitely crave for more. I love this vada & prepare it quite often as a tea time snack. My family relishes it too.. Enjoy! J

Ingredients :

3 med. Potatoes

1/3 cup Sabudana (sago)

1 tsp. Cumin Seeds (Jeera)

1 tbsp. fresh Ginger (grated)

2 fresh Green Chillies/or to taste (finely chopped)

4 tbsps. Groundnuts (roasted, dehusk & crush coarsely) (optional)

A pinch of Sugar

A handful of fresh Coriander Leaves (chopped)

1 tsp. fresh Lime Juice

Salt to taste

Water as required

Vegetable Oil for deep frying

Method :

Wash the sabudana & soak it in about 3 cups of water for about 5 to 6 hrs.; preferably overnight.

The sabudana will have increased in volume (puffed up).

Drain excess water if any. Set aside for further use.

Wash the potatoes & boil them in their jackets in sufficient water in a pan or in a pressure cooker till tender. Do not over cook the potatoes.

Cool the potatoes, peel off the skins & then grate using a vegetable grater or lightly mash with your hands.

In a sufficiently large bowl, mix together the sabudana, potatoes, jeera, grated ginger, chopped green chillies, groundnuts, lime juice, sugar & salt to taste.

Add the coriander leaves & mix in lightly.

The dough will be a little soft & sticky in consistency.

Divide the dough into balls, according to the size of vada you desire.

Lightly oil your palms of your hands to prevent the dough from sticking.

Roll each ball of dough into a round vada/patty with your hands; flatten it in the centre slightly.

Form all the vadas/patties & place on a plate.

Then heat vegetable oil in a deep wok/kadhai/pan on med. heat.

There should be sufficient oil in the wok for deep frying.

To check if the oil is ready for frying, drop a tiny piece of dough into the oil. The dough should rise to the surface immediately & should not change its color.

Gently lower the vadas into the wok/kadhai & gently baste them with hot oil from the wok with a slotted spoon.

Fry few vadas at a time to avoid overcrowding or the temperature of the oil will drop & the vadas will turn soggy.

There should be sufficient space to turn the vadas.

Fry the vadas on both sides till golden brown. Turn them over occasionally.

Adjust heat while frying as required. It will take approx. 5 to 6 mins. to cook.

Use a slotted spoon to lift the vadas. Drain the oil completely & place on a tissue paper to absorb excess oil.

The cooked sabudana vada should be crunchy on the outside & soft inside.

Serve hot with coriander chutney or dahi cucumber dip.

Curd Cucumber Dip

2 cups thick Dahi/Curd

2 med. Cucumber (peeled & grated)

3 tbsps. Groundnuts/peanuts (roast &crush) (optional)

2 tbsps. Sugar or to taste

1 fresh Green Chilli (finely chopped or paste)

Salt to taste

Whisk curds with a balloon whisk till smooth. Add all the above mentioned ingredients to it & mix well. Serve as a dip with hot crunchy sabudana vadas.

Schezwan Dipping Sauce

2012-01-05T16:09:00.001+05:30

This sweet & spicy Schezwan Dipping Sauce is a real treat for spice lovers. It can be used in many Indo Chinese food preparations too. It is excellent with tacos, momos, spring rolls, wontons..

I made some real herbed crisps & knotted sticks to go with this sauce. It was delicious & lip smacking! You may prepare a sufficiently large batch & store it for later use. It is very simple to prepare & first time cooks will find it a breeze. Enjoy this wonderful sauce & serve it at parties as well.. it will definitely make the taste buds come alive!! J

Ingredients :

10-12 dried Red Kashmiri Chillies (deseeded & soaked in water for about 2 hrs.)

10-12 cloves fresh Garlic (finely chopped)

1 inch piece fresh Ginger (finely chopped/grated)

2 med. Onions (peeled & chopped very finely) (optional)

2 tbsps. Red Chilli Sauce

½ tsp. Soya Sauce

2 tsps. Chinese Vinegar

½ tsp. Sugar (or to taste)

Salt to taste

A pinch of Ajinomoto (optional)

1 tsp. Corn Flour (optional) (make a thin paste using some water)

6 tbsps. Sesame Oil/Cooking Oil (or enough oil as desired)

Method :

Remove the soaked chillies from the water & discard the water.

Grind the chillies to a fine, thick & smooth paste using very little fresh water.

In a sufficiently deep pan heat oil; add ginger, garlic, onions & saute well till onions are soft & rawness disappears.

Next add the chilli paste & continue to saute till the oil starts separating.

Then add the soya sauce & red chilli sauce.

Add sugar, ajinomoto & stir well.

Add the corn flour paste & stir well quickly so that it is smooth & not lumpy.

Add vinegar; stir & let it come to a boil.

Switch off the heat & let it cool completely.

Serve as a dipping sauce.

Tips & Variations :

Use sufficient oil as oil acts as a preservative in the sauce when stored for a long time.

Use soya sauce sparingly or the color of the sauce will change.

Adding sugar reduces the pungent flavor.

Use corn flour sparingly or the sauce will turn too thick.

If you prefer a very smooth dipping sauce then grind together chillies, ginger, garlic, onions to a paste & then add it to the hot oil & saute.

Fresh Mint Chicken Curry

2012-01-01T14:14:00.001+05:30

This Chicken Curry tastes refreshing & absolutely delicious with fresh mint leaves. I use mint very often especially in curries & biryanis as I love its fresh flavor.. it truly uplifts the senses. Giselle Fernandes, had requested me to post a chicken curry so I thought of posting this divine Fresh Mint Chicken Curry .. I hope you enjoy this one! J

I remember the times when I had a little kitchen garden.. the lovely bushes of mint was always the star of the vegetable section. Now, I have some mint in my garden which I use for tea & salads... it has still to grow so that I can use it lavishly.

If you have a bunch or quite a few mint leaves & do not know what to do with it.. just go ahead & add it to your curry & check out the difference! You will be amazed at the wonderful aromatic flavor it imparts to the gravy. My home was filled with the heavenly aroma of mint when I made this curry & my family just loved it!! This lovely minty curry is so finger licking good that you must treat yourself & the ones you love with this yummy green treat!!

So here’s wishing you all “A Very Happy & Prosperous New Year” filled with good health, fun & laughter.. Think Green & Save the Environment.. Enjoy! J

Ingredients :

3 Chicken Breasts (boneless or with bone)

½ bunch fresh Mint with tender stalks(Pudina)

¼ bunch fresh Coriander with tender stalks

3 med. Onions (peeled & sliced)

3 tbsps. Coriander pwd. or seeds

3 tbsps. fresh Garlic paste

2 tbsps. fresh Ginger paste

3 fresh Green Chillies (or as per taste)

¼ tsp. Turmeric pwd.

½ tsp. Cumin pwd.

2 Green Cardamom

½ tsp. fresh Garam Masala pwd.

1 tsp. fresh Tamarind paste

1 tsp. fresh Tomato puree

4 tbsps. Vegetable Oil

A pinch of Sugar

Salt to taste

Water as required

Method :

Cut the chicken breasts into desired pieces, wash & drain completely.

Heat oil in a deep pan/handi/dekchi on med. heat.

Saute the sliced onions till soft & lightly brown. Drain the fried onions using a slotted spoon & keep aside.

In a masala grinder/blender, grind together fresh mint, coriander, fried onions, coriander pwd., garlic-ginger pastes, green chillies, turmeric, cumin pwd. green cardamom & garam masala pwd. using sufficient water to a smooth & thick paste.

Apply this masala paste to the chicken pieces along with a little salt & marinate for about ½ an hour.

Rinse the grinder & reserve the masala liquid for further use.

Heat the same pan in which the onions were fried till hot.

Reduce heat & add the marinated chicken & saute till rawness disappears & you get a good aroma.

Then add in the tomato puree, tamarind paste, a pinch of sugar & saute for about 2 mins. Add the reserved masala liquid & sufficient water depending on the desired curry/gravy consistency.

Adjust salt to taste. Let the curry come to a boil & then allow it to simmer for about 5 mins.

Switch off heat & let the curry rest for awhile for the flavors to meld.

Garnish the fresh mint chicken curry with freshly chopped mint & coriander.

Serve with steamed rice, pulao, jeera rice, chapattis, phulkas, rotis or any bread of your choice.

Tips & Variations :

To retain the fresh green color of the curry do not use curds/dahi/yoghurt & red chilli powder.

Do not also use too much tomato puree.

If you like the curry very spicy then increase the green chillies or retain the seeds.

Gajar Ka Halwa

2011-12-30T19:28:00.001+05:30

Hurrah!! Today is my 100^th post!! I started blogging since 4^th July, 2011 (American Independence Day) & I’m extremely happy I did! It has been fun all the way since my very first blog post.

I distinctly remember when I posted my first recipe “Chicken Mushroom Quiche” & the response I received for it.. I realized that I am here to stay in Blogosphere..

Today is a very special day for me & I am in a celebratory mood.. my 100^th post is in the Christmas week & I would like to celebrate it with the most popular & traditional Indian dessert.. Gajar Ka Halwa..

This Carrot Halwa is especially for all my friends, well wishers, members, followers, fellow bloggers & visitors of my blog who continue to love, support, motivate & encourage me in my quest for new recipes & sharing all my favorite, precious, tested & loved recipes!

I will continue my culinary journey of bringing to you all the delectable & delicious food so that you can try out & enjoy with your loved ones.. Thank you once again & continue following “Hilda’s Touch of Spice.” Bon Appetit! J

Ingredients :

500 gms Carrots

150 gms Sugar

100 ml Milk

50 gms. Khoya (optional)

1 tbsp. Amul Pure Ghee or Homemade Ghee/Fresh Cream

Mixed Dry fruits (raisins, cashewnuts, pistachios, almonds)

½ tsp. fresh Green Cardamom & Nutmeg pwd.

A pinch of Salt

Silver Varak (Silver Foil) (optional)

Method :

Cut the tops of the carrots. Peel & grate the carrots with a hand grater or a food processor. ( I used a food processor).

Heat a thick bottomed broad pan with ghee. (I used my pressure cooker pan).

Lightly fry the mixd dry fruits & keep aside for garnishing.

In the same pan, lightly fry the grated carrots on low heat for about 2 mins.

Keep stirring continuously so that it is uniformly fried & coated with ghee.

Add milk & stir. Let it cook on medium heat till the milk is almost absorbed.

Then add sugar & salt; keep stirring till the sugar is dissolved completely & the carrot mixture is almost dry.

Add in the crushed khoya & stir for about 5 mins.

Sprinkle cardamom & nutmeg powder & stir well for about 2 mins.

Switch off the flame & let the carrot halwa settle for a few mins. so that the flavors meld. Serve warm garnished with reserved dry fruits & silver varak.

You may also serve with vanilla ice cream if you so prefer.

Tips & Variations :

You may adjust sugar to taste or use condensed milk if you like it very sweet.

You may add extra khoya if you like the gajar halwa rich.

Instead of frying pistachios & almonds you may sliver them using a dry fruit slicer & garnish while serving.

For a light carrot halwa, do not add khoya but use milk or a tablespoon of fresh cream.

Instead of ghee, you may use fresh cream.

Do not over cook the halwa; a little crunch is always better. You may reduce the quantity of milk or avoid it to retain a little bit of crunch.

Always use a thick bottomed pan to avoid burning of the halwa.

Jujubes

2011-12-26T15:49:00.001+05:30

These jujubes are soft & chewy gelatine based candy rolled in sugar granules. They are colorful, attractive & flavorful. You can prepare them in flavors of your choice. Jujubes are popular in fruity & citrusy flavors viz. raspberry, strawberry, lemon, orange & black currant. Jujubes are loved by kids & adults alike. They are usually half moon shaped or cubed. Some jujubes are sticky & gummy.. Today’s post of jujubes is very easy & quick to prepare. They are light & melt in the mouth. We make these for Christmas & they look very festive when served & taste awesome! We enjoy them throughout Christmas week & New Year. I’m sure you will love making & enjoying this candy.. J

Ingredients :

50 gms. Unflavored Gelatine

500 gms. Sugar (granules or pwd.)

1 ½ cups Water

3 Sour Limes/Lemons

1 tsp. Raspberry Edible Color

½ tsp. Raspberry Essence

Sugar for Rolling

Vegetable Oil for Greasing

Method :

In a bowl, squeeze sour limes & extract juice.

Add a cup of water to it & stir well.

Add gelatine to it & let it soak for 1 hour.

In a sufficiently large pan, add ½ cup of water to sugar.

Place the pan on med. heat & keep stirring till the sugar dissolves completely.

Stir in the soaked gelatine till dissolved.

Let the mixture come to a boil.

Take the pan off the heat.

Add edible color & essence.

Stir well till well incorporated.

Gently pour the mixture in a greased container.

Let it set for about 5 hours.

Cut into small cubes or any desired shape.

Roll in granulated sugar & place on a tray to dry for another 2 hrs.

Serve at Christmas.

Rolling in Sugar :

Place sufficient granulated sugar in a deep bowl. Put in few cut jujube cubes at a time. Toss the cubes till it is completely covered in sugar.

Tips & Variations :

You may make several batches of jujubes using different colors & essences.

You may even divide the above mixture in two sections & make two different flavors.

You may use a glass dish or aluminium container to set the jujubes.

Fish Vindaloo

2011-12-23T17:56:00.001+05:30

This Fish Vindaloo is for all who love fish & their curries hot & spicy. You will definitely find this gravy delicious & vibrant. You may adjust chillies or retain the seeds according to your tolerance of spice. In Goa, toddy vinegar or a dash of feni is added to give the vindaloo a Goan touch. It is usually enjoyed with sannas, boiled rice or bread. We like it less spicy & a little extra sour with a dash of sweetness.. Enjoy this yummy fish vindaloo like the way we do! J

Ingredients :

10 Fish (Fillets or slices) (King Fish or any firm & chunky fish)

250 gms. Onions ( peeled & chopped roughly)

2 fresh Tomatoes (chopped)

1 tbsp. Cumin Seeds

½ tsp Turmeric pwd.

1 tsp. Mustard Seeds

6 dry Kashmiri Chillies (deseeded)

¼ tsp. Clove pwd.

¼ tsp. Cinnamon pwd.

¼ tsp. Pepper pwd.

2 tbsps. fresh Garlic paste

1 tbsp. fresh Ginger paste

2 Sprigs Curry Leaves

100 ml. Sugarcane Vinegar/Vinegar of your choice

½ tsp. Sugar (optional)

4 tbsps. Vegetable Oil

Salt to taste

Water as required

Method :

Wash the fillets or slices well.

Apply a little salt & keep aside for further use.

Grind the onions, tomatoes, cumin seeds, turmeric pwd., mustard seeds, garlic & ginger pastes, Kashmiri chillies, clove, cinnamon & pepper powders, into a fine paste, using a little vinegar.

Heat vegetable oil in a heavy bottomed pan & fry curry leaves until brown.

Add the masala paste & fry till the rawness disappears.

Add sufficient water so as to get a gravy of desired consistency & allow to come to a boil.

Reduce heat & gently lower the fish pieces in the gravy.

Let it cook on medium heat for about 5 mins without stirring.

Adjust sugar, salt & vinegar to taste.

Stir gently with a wooden spoon, making sure that the fish does not break.

Cook the fish vindaloo on simmer for another 2 mins. Do not over cook the fish or it may break.

Serve hot with bread, steamed rice or sannas.

Rich Christmas Fruit Cake

2011-12-22T15:30:00.002+05:30

Christmas is just few days away & I am still very busy preparing sweets. Every Christmas I promise myself to begin my preparations early but somehow it just does not happen.. especially the Rich Christmas Fruit Cake. Every year I make a resolution that I will soak the fruits in rum well in advance & bake it a month before Christmas but it is strange that it just does not work out. Unfortunately, this year too it did not happen! L

I baked my cake just yesterday & I have this feeling that it will be wonderfully delicious when I slice & serve it at Christmas!! This lovely & moist fruit cake has rum. You may use brandy if you like. I do not like to use candied peels & tutti frutti as I am not fond of it. I like my fruit cake pleasantly moist, sweet, nutty & fruity. This cake is just the way I like it.

I baked 3 small cakes from the recipe mentioned below. I prefer smaller cakes as they require less time to bake & are easier to unwrap & slice.

We love this fruit cake with dry fruits, nuts, the subtle flavor of rum & the refreshing aroma of mixed spice. My home was filled with the sweet aroma of baking.. eagerly awaiting Christmas Day!!

Enjoy & relish this Easy Rich Fruit Cake.. Merry Christmas to all the visitors of my blog!

Ingredients :

500 gms Assorted Dry Fruits

½ cup fresh Orange Juice

6 tbsps. Sugar pwd./Castor Sugar

2 tbsps. Mixed Fruit Jam/Marmalade

25 gms. Candied Ginger (finely chopped)

5 tbsps. Dark Rum

1 tbsp. Vanilla Essence

Zest of one Orange (outer orange skin)

Zest of one Sour Lime/Lemon (outer yellow skin)

1 tsp. dry Mixed Spice

2 tbsps. Refined Flour for coating the dry fruits (optional)

Preparation of Dry Fruits :

100 gms. each of seedless raisins, sultanas & currants; 50 gms. each of pitted prunes, cherries/cranberries, dry apricots & cashew nuts. You may use any combination of dry fruits you like. I am not very fond of candied peels or tutti frutti but you may use it if you like it.

Use a dry tea towel to rub clean the raisins, sultanas & currants. Remove stalks if any. Cut,wash & dry the candied cherries. Chop all the dry fruits roughly &the cashewnuts finely.

To prepare Mixed Spice: Combine ¼ tsp. each of fresh clove, cinnamon & nutmeg pwd. or combine spices according to your preference.

In a sufficiently large bowl, mix all the above mentioned ingredients together & let it soak for 24 hrs. You may even soak it for a month or a year in advance depending on your preference.

To prepare Caramel: Heat one cup of granulated sugar with few drops of water on a low flame. The liquid will start frothing & the color will start changing gradually to light brown. Keep stirring gradually till the color changes to a deep brown. Do not burn or your cake will taste bitter. Take off heat & let the froth subside a little, then gradually & gently add ¾ cup of hot water, stir & put it back on the flame. Cook till the caramel liquefies. Be very careful or the caramel may splatter. Caramel is easily available in grocery stores & supermarkets in case you do not wish to prepare your own. It is the caramel which gives a deep dark color to the rich fruit cake!

Ingredients for the Cake :

200 gms. Refined Flour (Maida)

60 gms. Almonds (finely ground)

1tsp. Baking pwd.

A pinch of Salt

250 gms. Unsalted Butter

200 gms. Demerara/Muscovado/ Castor Sugar

5 Eggs

3 tbsps. Caramel

¾ cup Milk (at room temp.)

Method :

Grease & double line two 8 inch round baking pans at the bottom. Also line the sides, extending about 2 inches above the pans. You may use a non-stick parchment baking paper/butter paper/non-stick vegetable spray.

All ingredients should be at room temperature. Pre-heat oven at 160C.

Sift flour & baking powder with a sieve. Add a pinch of salt & finely ground almonds & mix well. Keep aside to use later.

In a sufficiently large bowl, beat the butter till soft using a spatula/electric hand blender/blender with a stand.

Cream butter & sugar till light & fluffy.

Scrape down the bowl from time to time.

Add the eggs, one at a time, beating well after each addition.

Pour in the milk & caramel; mix well.

Fold in the flour a few tbsps. at a time till all the flour is incorporated.

Add in the soaked fruits & fold gently with a wooden spatula or spoon. Do not over mix. Fill the pans equally with the batter & spread it evenly.

Tap the pan gently so as to release the air bubbles if any.

Make a slight depression in the center with the back of a spoon. This will ensure that the cake bakes evenly at the top.

Bake in a pre-heated oven at 160C for about an hour.

Reduce the temperature to 150C & continue to bake for1 hour & 30 mins or until a long wooden skewer comes out clean with just a few moist crumbs.

If the cake is browning too quickly then cover the top with a double thickness of paper. Remove the fruit cake from the oven & place on a wire rack to cool completely.

Using a skewer poke holes through the cake at intervals & pour rum all over the cake. Remove the paper lining & wrap the cake thoroughly in cling film/plastic wrap/aluminium foil & place in an airtight container/tin/box.

Brush the cake periodically (once or twice a week) with rum until Christmas.

Enjoy at Christmas..

This cake will keep several weeks or it can be frozen.

Vanilla Sponge Cake

2011-12-21T10:18:00.004+05:30

This Light Vanilla Sponge Cake is one of my favorites. I bake this one very often as my family loves it too. We have it sliced at tea or whenever we feel like having a piece of cake. This homemade sponge is so fresh & delicious..

I usually make this light sponge with cream. We buy Chitale Milk which is very good creamy milk from Pune. I skim out the cream after boiling & cooling the milk in the fridge. I store the cream everyday in the freezer & then use it to bake this wonderful vanilla sponge cake.

This cake is perfect for me! I sandwich the cakes with jam, butter cream icing etc. This cake is ideal for trifles & tastes lovely with ice cream too!

This cake is especially for my friend Sujata Chandekar, who requested for this recipe. Dear Suju, I hope you & your family will relish this cake the way we do..

Enjoy this light, fluffy cake bursting with the sweet flavor of vanilla!! J

Ingredients :

250 gms. Refined Flour (Maida)

250 gms. Butter/Cream

250 gms. Castor Sugar/Powdered Sugar

3 Large Eggs

1 tsp. Baking pwd.

1 med.sized Sour Lime

2 tbsps. Milk

1 tsp. Vanilla Essence

Method :

All the above ingredients should be at room temperature.

Pre-heat oven at 160C.

Sift flour alongwith the baking powder with a sieve about 2 to 3 times. Keep aside for later use.

In a sufficiently large bowl, cream butter/cream & sugar till light & fluffy.

Add one egg at a time & beat well till all the eggs are incorporated.

Add vanilla essence, juice of lime, milk & mix well using a wooden spatula or spoon. Add few tablespoons of flour at a time & mix after each addition using light feathery movements of your hand till all the flour is used.

Pour the batter in a greased & lined baking tin.

If using two tins divide it equally in the tins.

Level with the back of the spoon & bake for about 20-25 mins. in a pre-heated oven at 160C.

Let the cake stand in the pans for about 10 mins. before turning it on the cooling rack. Cool the cake completely on a wire rack.

Slice the cake as desired & serve with a cup of your favorite chai or coffee.

Tips & Variations :

Size of Baking Pans: It is important to use the correct size of pan for baking according to the amount of the cake batter. For the above mentioned cake, you may use two 6 inch diameter round baking tins or one 9 inch diameter baking tin. (I used my two pressure cooker aluminium tins).

I generally use two tins so I can sandwich them with jam or butter icing or I can use one cake at a time.

Greasing & Lining of Baking Pans : Always grease & line your baking tins/trays. In case you do not have non-stick baking parchment or butter paper, do not worry just grease your baking tin with butter & lightly dust with some maida. Your baking pans are ready for baking.

To dust pans with flour : Put some flour in the greased pan/tin/tray. Gently roll the pan from side to side so that the flour gets evenly distributed to the greased pan & clings to it. Lightly tap the tin from the outside & remove excess flour by over turning the tin.

Oven Temperature : Baking temperatures vary for different ovens. Use the temperature which is meant for your oven. If your cake is peaking or browning quickly on the top then it may be raw inside.. control by reducing the temperature a little.

Quality of ingredients also play an important role in the final outcome of the cake. Sifting of flour, creaming of butter/cream, size of the eggs, correct amount of baking powder, will determine the texture, lightness & perfection of the finished cake.

The batter should be of dropping consistency. The batter should not be too thick or runny. If it is too thick add a few teaspoons of milk & if it is runny then add a little flour. Control the use of milk & flour by adding a spoonful at a time & mixing it. Do not over mix the batter.

The Cake Test : Do not open the oven in between.. you may open for testing after about 20 mins. The sponge cake is almost done when you get a good aroma.

Test by inserting a wooden skewer in the center of the cake. The skewer should come out clean. The sponge cake should be springy to the touch or when a skewer inserted in the cake comes out clean.

Marzipan

2011-12-19T10:17:00.001+05:30

Marzipan is a favorite & popular Goan sweet made especially for Christmas. It can be moulded easily into all sort of shapes using rubber or plastic moulds which are easily available in the stores.

You may even use your artistic talent & utilize your creativity to shape them into fruits & paint on them using edible colors & a paint brush. Let the shapes rest for 3 to 4 hours before painting as the surface needs to seal well so that the color does not seep through. After painting it needs to dry well so that the colors do not run. Use light feathery strokes to paint on the shaped fruit.

Marzipan is so delicious & tasty that you cannot be satisfied with just a piece or two.. It looks very attractive & dainty when served. Your family & friends will surely relish this lovely Christmas delicacy.. I suggest that you try this wonderful recipe this Christmas & enjoy every bit of it! J

Ingredients :

200 gms Cashew nuts

400 gms Sugar (finely powdered)

2 Egg Whites

½ cup Rosewater

Food Color as desired

Method :

Grind cashewnuts to a fine powder & soak with rose water for about 15 mins.

Grind cashewnuts to a fine paste.

Lightly whisk the egg whites.

In a thick bottomed pan, combine cashewnut paste, sugar, whisked egg whites; mix well. (I used a pressure cooker without the lid).

Place the pan on a low fire; keep stirring continuously.

Make sure that the mix does not stick to the bottom of the pan & does not burn.

Cook till mixture thickens & starts leaving the sides of the pan.

Pour out the mixture in a plate & muscle with a spoon/spatula till the mixture cools down.

When cool, muscle again using some rose water sparingly.

Knead till it forms a pliable smooth & soft dough. Keep aside to rest for awhile.

You should be able to mould it easily.

Divide into balls if using color. (I divided it into four parts).

Add color as desired.

Use a rubber or plastic moulds to shape them.

You may even shape them into fruits if you like.

Place the moulded pieces on a tray.

Let it dry & then store in an airtight container.

Serve & enjoy at Christmas.

Tips & Variations :

Select cashew nuts which will not release oil.

You may use blanched almonds instead of cashew nuts if you like.

Many prepare the marzipan dough without cooking the mixture but I prefer cooked mixture.

Use color sparingly. Keep colors pale.

To add color use a dropper or a tooth pick. Put the desired color on a plate or saucer. Use your finger to lightly dip in the color. Spread on the dough ball & knead till the color is well incorporated in the dough.

Remember pale colors makes marzipan look pretty!

Use basic edible colors to make other colors in case you need to..

Red + Blue = Purple

Blue + Yellow = Green

A hint of Red will give you Pink

Christmas Milk Cream

2011-12-18T11:17:00.004+05:30

This delicious melt in the mouth Soft Milk Cream is a dream. Though it tests one’s patience, it is worth it! The white color is achieved with gentle stirring on a very low flame. Most Christmas sweets need a lot of stirring & tender loving care but they are very tasty. You will feel good while you serve your friends & loved ones. Have a White Christmas with these dainty goodies.. J

Ingredients :

1 litre Milk

450 gms. Sugar

100 gms. Cashewnuts

1 tbsp. Butter

Method :

First grind the cashewnuts to a very fine powder.

Then boil the milk in a pan which has a thick bottom on very low flame till it reduces to half the quantity.

Keep stirring in between so that the milk does not burn.

Add sugar & stir continuously till the sugar dissolves completely & the milk thickens further.

Add the powdered cashewnuts when the milk is nice & thick.

Keep stirring the mixture continuously without allowing the mixture to stick at the bottom of the pan.

When the mixture bubbles at the edges of the pan, it is almost ready.

Test the mixture in a bowl of water if it is ready to turn out. The mix should hold together & not separate & dissolve in the water.

Add some butter & reserve some to butter the moulds.

Stir again till the mixture holds together but separates a little & you can see the bottom of the pan while stirring with the spoon.

Turn the mixture on a plate & let it cool thoroughly.

When completely cool, then butter the rubber mould & mould the milk cream.

Place them on a tray & let it dry overnight.

Store in an air tight container.

Serve & enjoy at Christmas.

Baath Cake (Semolina & Coconut Cake)

2011-12-17T10:19:00.006+05:30

Baath is a traditional Goan Christmas Cake. It is a rich & moist semolina/rawa & coconut cake. I remember the times my grandmother used to make this cake in a traditional clay oven which we had bought in the Mapusa market in Goa way back in the early 70s. Throughout our journey by bus from Goa to Pune we had to handle the clay oven with great care. We had wrapped it with lots of cloth & there was a big fuss about its safety. I never understood then, the importance of it until much later in life..

It was such a relief when we reached home, opened the packing & found the oven safe in one piece! We also had a clay stove for a long time. In those days we did not have a cooking gas connection. It used to take quite a few years to get one.

We used to light the clay stove with raw coal & once it was properly lit, it would last us the entire day & night. Pune would have very cold wintry nights in December & all our cooking, baking would be done on this clay stove. The heat of the stove also kept us very warm in the nights.

The rich fruit cake, bolinhas & the traditional baath would be baked in the clay oven on the clay stove. The lid of the oven had a depression on which my grand mom would keep live charcoal on it which would help in the baking. The aroma of the goodies being baked would spread in the house as well as outside. The neighbours would come to have a peek & would be curious to know what was being baked. The goodies baked in the clay oven is something to be experienced. The bakes would be so delicious. My uncle still uses the same clay oven & the clay stove inspite of a gas connection.

When I baked the Goan Baath Cake it brought back sweet memories.. So here is this wonderful recipe for you to bake at Christmas & relish the freshness & goodness of Coconut!! J

Ingredients :

1 cup (170 gms) Rawa (Semolina)

2 cups (160 gms) fresh Coconut (scraped)

½ cup (210 gms) Icing Sugar

3 tbsps. Maida (Refined Flour)

1 tbsp. Corn Flour

2 Eggs

2 tsp. Baking pwd.

3 tbsps. Butter/Ghee

½ tsp. Salt

1 tbsp. Vanilla Essence

Few Dry fruits

½ cup Water

Method :

Blend fresh scraped coconut with ½ cup water in a blender/grinder to a paste.

Beat eggs till light & fluffy in a sufficiently large bowl, add coconut paste & continue mixing. (I used a hand blender).

Then add slowly rawa, icing sugar, flour, baking pwd., corn flour, salt to the above mixture with continuous mixing.

Beat butter/ghee in another bowl & add it to the above mixture & continue mixing. Cover & keep the batter for 6-7 hours ; preferably overnight.

Add vanilla essence & mix well.

Transfer the batter in a greased & lined baking tray/glass dish & top with dry fruits.

Pre-heat oven to 165C & place the tray at the centre of the oven.

Bake for 45-50 minutes or until a knife or toothpick inserted in the centre of the cake comes out clean.

Cool thoroughly. Slice the baath & enjoy.

Tips & Variations :

You may use dry dessicated coconut if you like.

You may add dry fruits in the batter if you prefer

You may add food color to the batter if you so prefer.

Bhel Paapdi Puri

2011-12-15T10:51:00.001+05:30

Bhel Paapdi Puri is always inviting & delicious. It is difficult to resist from eating it. The main taste in the Bhel Puri is the spicy (teekha) green chutney, the zing of the fresh garlic chutney & the sweet tangy imli khajur chutney. The chutneys play an important role to balance & bring out the true flavor of this chaat. The paapdi puris add a new dimension to this popular Bhel Puri. Raw mangoes in season gives the added tang & crunch to it. This North Indian street food is tantalizing & addictive. It is also a favorite in Mumbai as well as Pune.

I have fond memories of relishing Bhel Paapdi Puri as a child.. I still distinctly remember the Bhel Puriwalla who came with his cart everyday to the place where I lived. He was Maharashtrian. He wore his traditional dhoti-kurta & Gandhi topi. He wore impeccably clean white clothes & his cart was very clean. He also sold chikki which he weighed on a little scale used by goldsmiths.

He was always on time. I used to enjoy watching him mixing the bhel. His chutneys always had the right blend & he knew exactly the way I preferred it. I would eat bhel almost every day. He was like a pied piper with all the children crowding around him.

If I missed out on certain days, he would come home & ask for me. Sometimes he would give me a free treat! His son still sells Bhel Puri but it is not the same..

I used to love the Bhel Puri at Juhu & Band Stand (Bandra) too. The preparation in Mumbai is not the same as Pune. The Bhel Paapdi Puri at the famous Bund Garden in Pune was known to be the ultimate. It was sold on a cart & the man was known as “Anna.” There used to be huge crowds to eat the bhel & the various chaat he prepared. People had no patience; there would be a lot of jostling as he was located near a public garden. Now he has a shop & still has his cart too.

Bhel Paapdi Puri will always remain an evergreen favorite! Here is my version of this popular chaat for you to relish.. J

Ingredients for each Serving:

1 cup Kurmura/ Murmura/Muri (Puffed Rice)

1/3 cup Sev (fine dry nylon sev)/Chick pea vermicelli snack

¼ cup Mixed Farsan

3 Paapdi Puris ( lightly crush with hand)

3 tbsp. Potatoes (boiled, peeled & diced finely)

2 tbsp. Onions (peeled & chopped finely)

2 tbsps. Tomatoes (finely chopped)

1 tbsp. Raw Mango (finely chopped)(optional; in season)

A pinch each of Red Chilli pwd., chaat masala & salt

1 tbsp. each of fresh Green Chutney & Garlic Chutney (optional)

2 tbsps. Sweet Date & Tamarind Chutney (Imli Chutney)

Garnishing :

A handful of fine nylon Sev

A handful of fresh Coriander Leaves (chopped finely)

A tbsp. of Imli Chutney

2 Crisp home made Paapdi Puris (or ready made)

Procedure to make Bhel Paapdi Puri

First lightly roast the kurmura if it is not crunchy.

In a sufficiently large bowl, put in kurmura,crushed paapdi puris, nylon sev, mixed farsan, chopped onions, tomatoes, potatoes, raw mango, a pinch of red chilli pwd., chaat masala & salt. Mix well quickly with a spoon. (Preferably wooden spoon).

Add green chutney, garlic chutney & sweet imli chutney. Again, mix together quickly. Serve immediately in a plate garnished with a generous helping of sev, chopped coriander leaves. Lightly top with imli chutney.

Enjoy with crisp & crunchy home made paapdi puris.

Mini Lemon Tarts

2011-12-13T10:11:00.002+05:30

Lemon Tarts are so refreshing, tasty & great as finger desserts. The right amount of tang & sweetness in the lemon curd filled in these dainty pie moulds/tarts will want you to go for it whenever you have a sweet craving. They are so pretty that your guests will be beaming with delight when you serve them at tea or as a dessert after a meal. The soothing lemon yellow in the filling is appealing & attractive. The tarts & lemon curd can be prepared earlier as it stores well & can be served at short notice. You may prepare one large tart if you like & serve cut in wedges. It is great to serve at kids parties too. We love these lemon tarts & I’m sure you will too. So go ahead & try these yummy Mini Lemon Tarts.. J

Ingredients :

115 gms. Refined Flour (Maida)

60 gms. Butter

2 tsps. Castor Sugar

Cold water for binding

Lemon Curd for filling

Baking of Tart Cases :

Sieve flour & rub in fat lightly with your fingertips till it resembles bread crumbs.

Mix in castor sugar.

Add enough cold water to bind to a dough; place in a bowl & cover with cling film.

Keep aside for a about 15 mins. in the lower shelf of your fridge.

Roll out the dough on a lightly floured board.

Cut to line tart moulds or as desired.

Bake blind in a pre-heated oven at 200C for 15 mins.

Remove from the oven.

Let it cool for a while & place the tarts on a plate.

Fill with lemon curd. Garnish with candied cherries & serve.

To prepare Lemon Curd Filling :

Ingredients :

1 Egg

½ cup Sugar or as per taste

3 med. Lemons

1 tbsp. Butter

Procedure :

Grate rind from 1 lemon & extract juice from the 3 lemons.

Combine sugar, butter, lemon juice & rind in a saucepan.

Place on low heat & cook till the sugar is melted.

Remove from the fire & cool.

Beat the egg till it is frothy but not too stiff.

Mix the beaten egg thoroughly into the lemon mixture & simmer on very low heat, till it is thick like custard but of spreading consistency.

Cool the mixture & chill in the fridge for a few minutes.

Fill lemon curd in baked tart cases.

Serve garnished with candied cherries or as desired.

Batata Vada & Vada Pav

2011-12-11T17:35:00.001+05:30

Vada Pav is the most famous Maharashtrian street food. I have many fond memories of batata vada & vada pav. I used to enjoy it in my school & college canteen, at the movies, whenever I was hungry. I can never ever forget the batata vadas of “Karjat.” Whenever I travelled by train to Mumbai the aroma of fresh hot batata vadas would beckon me when the train stopped at Karjat. Vendors with cane baskets filled with vadas would serve it on a banana leaf with tasty chutney.

The batata vadas of “Lonavla” are so delicious. Whenever we go on a drive to Lonavla to visit friends or on a picnic & to enjoy the rains & waterfalls of Lonavla-Khandala, we thoroughly enjoy the hot vadas.. they are so irresistible!

The vadas at “Mandai” in Pune are so inviting.. they are prepared by home makers who put up make shift stalls in the early mornings only for breakfast.

The local vada pav stall in my neighbourhood prepares vadas which are out of this world. All these places serve vadas with chutney but the speciality is the deep fried salted green chillies as an additional accompaniment.. I just love it!! Batata Vadas & Vada Pav is so tempting that I have it atleast once a week. I need this fast food when it is raining.. when it is cold & chill.. in fact it is welcome any time!! It is great coupled with a cup of my favorite Masala Chai or Adrakwali Chai. It is easy to buy from a cart but easier & wholesome if made at home. So here is my version of this popular special Puneri fast food.. Enjoy! J

Ingredients for the Filling :

4 med. Potatoes

½ tsp. Cumin Seeds

½ tsp. Mustard Seeds (optional)

1 tsp. Lime Juice

1 tbsp. fresh Ginger (grated)

1tsp. fresh Garlic paste

¼ tsp. fresh Green Chilli paste

A pinch of Asafoetida

A pinch of Sugar (optional)

3 sprigs fresh Curry Leaves

½ tsp. Tumeric pwd.

1 tbsp. Vegetable Oil

A handful of fresh Coriander Leaves (finely chopped)

Salt to taste

Water as needed to boil potatoes

Preparation of the Batata Filling :

Wash & boil potatoes in their jackets with sufficient water either in a pot or pressure cooker till tender with a little salt. (I used a pressure cooker).

To pressure cook use about 4 cups of water & about 4 whistles.

Do not over cook the potatoes. Cool the potatoes & peel off the skin.

Lightly mash the potatoes & keep aside.

Heat a tempering pan or a small pan with 1 tbsp. vegetable oil till hot & add cumin seeds, mustard seeds, curry leaves, turmeric, asafoetida, sugar, grated ginger, garlic & green chilli paste. Stir for about a minute & set aside.

In a sufficiently large bowl, mix together mashed potatoes, the tempered masala, chopped coriander leaves & salt to taste.

Knead to form a well mixed potato dough.

Take lemon sized portions of the dough & form a vada/patty which is slightly flattened. Place the prepared vadas on a plate.

For the Batata Vada Covering :

Ingredients :

1 cup Besan/Chick pea flour

½ tsp. Red Chilli pwd. (optional)

¼ tsp. Turmeric pwd.

1/8 tsp. Baking Soda

¼ tsp. Ajwain (optional)

Salt to taste

½ cup Water

Vegetable Oil for deep frying

Method :

In a bowl, mix together besan, red chilli pwd., turmeric pwd., baking soda, ajwain & salt. Add ½ cup water & mix well to form a smooth paste.

Use a balloon whisk preferably to mix. Make sure there are no lumps.

The batter should be slightly thick; it should coat the back of a spoon & should be of dipping consistency.

If the batter is too thick then it may remain uncooked & if it is too thin then the vadas will not get an uniform coat & may burn easily.

Set aside the batter to rest for about 15 mins.

Meanwhile, heat vegetable oil in a wok/kadhai/deep pan till hot.

Mix the batter once again & dip each vada/patty in the batter & gently lower it in the hot oil.

Gently & carefully baste the top of the vada with hot oil from the kadhai using a slotted spoon. You will see the top sizzling with a slight fried coat.

Fry both sides of the vada till well cooked & lightly golden & crisp.

Flip the vadas occasionally to fry evenly.

It may take about 2 mins. of frying on each side.

Adjust the flame if it is too much.

Fry few vadas at a time to maintain the temperature of the oil & to avoid soggy vadas. Leave sufficient space for the vadas to fry or they will stick together.

Lift the vadas with a slotted spoon. Drain the oil completely & transfer to a plate lined with tissue paper to absorb excess oil.

Serve hot with spicy green chutney/ dry garlic chutney, ketchup or sweet date & tamarind chutney.

About Laadi Pav :

Laadi Pav are small square shaped, soft white bread rolls which are baked & are available in local bakeries in the neighbourhood. The pav is arranged in slabs or “laadi” in rows of 3-4 pav or bread merged together. The big pav are 6 merged together & the regular size is 8 pav merged together. Generally they are sold in plastic polythene bags, unlabelled as they arrive directly from any local bakery. Some bakeries also sell whole wheat laadi pav which is a healthier option.

Assembling of Vada Pav :

Separate one pav from the laadi (laadi means slab). Slice each pav into half without separating into two halves. (You may even use your hands to half as the bread is very soft). Apply some dry garlic chutney or some spicy green chutney if you want it really very hot & spicy. Spread some sweet date tamarind chutney on both the halves. You may even use any one chutney or any combination, the way you like it. Place one hot batata vada in between the pav & serve immediately.

Fresh Custard Apple Ice Cream (Sitafal Ice Cream)

2011-12-09T16:14:00.002+05:30

Custard Apple Ice Cream is very easy & simple to make. Those who find it tedious to eat custard apple by itself as it contains many seeds may prefer the ice cream. Here is this tasty ice cream which is fresh & home made for you to enjoy .. J

Ingredients :

225 gms. Sugar

35 gms. Corn Flour

500 ml. Milk

3 Eggs beaten (optional)

½ level tsp. salt.

2 large ripe & pulpy Custard Apples

250 ml. thick fresh Cream

¼ tsp. Vanilla Essence

Procedure :

Mix the sugar with the corn flour & the salt in a large saucepan.

Mix together milk & the beaten eggs & beat well, then stir them into the sugar mixture until well blended & smooth.

Place the pan over low heat & cook, stirring constantly, for about 30-45 mins. until the custard thickens & coats the back of the spoon.

Remove the saucepan from the heat.

Cover the surface of the custard with a damp greaseproof or waxed paper.

Let the saucepan cool, put it in the fridge to chill for about 2 hours.

Separate the custard apple seeds along with the flesh in a bowl.

Scoop out the flesh from the custard apples in another bowl.

Wear plastic gloves; take off the flesh, keep aside in a bowl & discard the seeds.

Reserve a few tbsps. of the seedless flesh to mix later.

Puree the scooped flesh alongwith the seedless flesh in a blender.

To this smooth mix add the prepared chilled custard with thick fresh cream, vanilla essence & blend it again for a few seconds.

Add the reserved seedless flesh; stir well, pour it in aluminium or plastic container & freeze the ice cream.

When a thick frozen outer rim is formed after about 30 mins. stir the ice cream well quickly & freeze again till serving time.

15 mins. before serving thaw it on the lower shelf of the fridge.

Scoop out the custard apple ice cream & serve in chilled cups or bowls.

Masale Bhaath (Spicy Rice)

2011-12-06T17:52:00.001+05:30

Masale Bhaath is a traditional Maharashtrian pulao usually served at weddings. It is spicy & flavorful. The unique taste of this popular rice dish is due to the Goda Masala. The Goda Masala is a special blend of spices. The mix includes coconut & a very important spice i.e. Dagad Phool (Black Stone Flower) which is the key ingredient which imparts an exceptional flavor to the masale bhaath. Each Maharashtrian household takes pride in preparing their own Goda Masala. This masala is also easily available in the supermarkets in Maharashtra. The authentic version is prepared with short grained but fragrant “ambe mohar” rice. You may use “sona masuri” rice which is also a good substitute. Enjoy this wonderful preparation with “koshimbir” which is raita.. J

Ingredients :

200 gms Basmati Rice (pick, wash & soak in water for 30 mins.)

2 med. Onions (peel & chop finely) (optional)

3 tbsps. fresh Tamarind Pulp

½ cup fresh/frozen Peas

½ cup fresh Tendali (Gherkins)(sliced lengthwise; cut into 4 pieces)

½ cup fresh Cauliflower florets (washed)

2 med. Potatoes (wash, cube & soak in water with a pinch of salt)

2 fresh Carrots (peeled & sliced ½ inch lengthwise)

2 med. Brinjals (wash, destem,cube & soak in water with a pinch of salt )

4 tbsp. Goda Masala

1 inch cube of Jaggery

4 tbsp. Vegetable Oil

Water as required

For the Tempering :

2 Green Chillies (slit & deseed)

2 tsp. Turmeric pwd.

1 tsp. Hing (Asafoetida)

6 fresh Curry Leaves

1 tsp. Mustard Seeds

Whole Garam Masala

5 Cloves

2 Cinnamon Sticks

3 Green Cardamom (slightly crushed)

2 Black Cardamom (slightly crushed)

5 Peppercorns

1 Star anise

2 Bay Leaves

1 tsp. Shahijeera

Masala Powder :

½ cup dessicated coconut

2 dry Red Kashmiri Chillies (destem & deseed)

4 tsp. Coriander Seeds

2 tsp. Cumin Seeds

Lightly roast the above & grind to a fine powder. Keep aside to use later.

For Garnishing :

2 tbsps. Desi Ghee (Clarified Butter)

5-8 Whole Cashewnuts (optional)

A handful of fresh Coriander Leaves (chopped)

½ cup fresh Coconut (scraped)

Procedure :

Drain the soaked rice & the soaked vegetables & keep aside.

Heat oil in a pressure cooker till hot.

Reduce heat & add the tempering ingredients & the garam masala mentioned above.

Let is splutter. Add in the chopped onions & saute till the onions are lightly golden.

Then put in all the vegetables & saute for about 7 mins.

Add dry roasted ground masala, goda masala & stir fry for about 2-3 mins.

Add rice & stir fry again for another 5 mins.

Add in the tamarind pulp & stir very gently.

Pour in boiling water so as to cover the rice & about an inch above the rice.

Add the jaggery & stir till it dissolves completely.

Adjust salt to taste & stir well again.

Fix the cooker lid & the whistle. Switch off the heat after 2 whistles.

Release the steam completely & then open the lid.

Do not stir the masale bhaath. Let it sit for about 15 mins.

Meanwhile heat a small pan with ghee.

Add the cashew nuts fry till lightly golden.

Gently transfer the masale bhaath to a serving bowl.

Pour the cashew nuts along with the ghee.

Garnish with fresh coconut & coriander & serve with koshimbir.

Tips & Variations :

The proportion of water used for cooking depends whether you are using a cooking pot/dekchi/handi or pressure cooker.

The quantity of water used may depend on the quality & age of the rice used.

Many Maharashtrians prefer Ambe Mohar rice which is a delicate, fragrant & short grained rice.

You may use a combination of vegetables you prefer.

You may use tomatoes or slightly sour curds instead of tamarind pulp if you prefer.

You may increase the amount of Goda Masala & chillies if you like a strong flavor & extra spicy.

Lal Bhoplyachi Bhaji (Red Pumpkin Dry)

2011-12-04T19:18:00.002+05:30

Red Pumpkin is also known as Butternut Squash. Today’s preparation is lightly sweet, hot & tangy. This fresh coconut flavored red pumpkin dish tastes so good & is excellent with soft chappatis, phulkas or with any Indian bread. It goes well with rice too. This vegetable was my maternal grandmother’s favorite. Whenever I cook red pumpkin I think of her. Children will enjoy this too. In case you like it spicy then you may add chilli powder to taste. Here’s the recipe which is quick & easy for you to enjoy.. J

Ingredients :

250 gms. Red Pumpkin (peeled & diced)

2 med. Onions (peeled & finely chopped)

½ cup fresh Coconut (scraped/grated)

½ tsp. Tamarind pulp (optional)

2 Garlic cloves (finely chopped)

1/3 tsp. Turmeric pwd.

¼ tsp. Red Chilli pwd.

A pinch of Hing (Asafoetida)

½ tsp. Mustard Seeds

2 Sprigs of fresh Curry Leaves

1 tbsp. Sambhar Masala pwd.

3 tbsps. Vegetable Oil

A pinch of Sugar

Salt to taste

¼ cup Water

Garnishing :

Fresh Coconut (scraped)

Fresh Coriander Leaves (chopped)

Method :

Heat a wok/pan with oil till hot.

Add mustard seeds, hing , turmeric pwd., red chilli pwd., & curry leaves. Let it splutter. Then add chopped onions & saute till onions are soft & translucent.

Add sambhar masala, a pinch of sugar & scraped/grated coconut & saute for a minute. Now add the diced red pumpkin & mix well. Saute for about 2-3 minutes.

Add tamarind pulp if desired. Mix well.

Add water & stir well.

Cover with lid & cook on simmer till the red pumpkin is tender & slightly moist.

Adjust salt to taste.

In case you like it with gravy then add a little extra water & cook till gravy is retained.

Garnish with fresh scraped coconut & coriander leaves. Serve hot with chapattis, phulkas or puris.

Chutneys for Chaat

2011-12-02T13:12:00.001+05:30

Many people feel that Chaat is junk food but I do not fully agree with this thought. The puris & the sev used is deep fried but the chutneys & the fillings used are healthy as it is free from cooking oil. It also has fibre, vitamins, proteins.The ingredients used in the various chutneys are valued in Ayurveda & helps in bringing about a balance in vata, pitta & kapha.

It is important & necessary to add the right amount of punch, zing & tang to the “Chaat.” To achieve this you need to have some lovely chutneys to top it with. To relish & savour the delectable varieties of Indian Chaat & enhance the flavor, I would like to present you with these three essential chutneys which will give you a great Chaat experience.. J

Sweet Tamarind Date Chutney (Meethi Imli Khajur Chutney)

Just a dash of this sweet-tart chutney, spread over chaat raises the flavor by leaps & bounds. This zesty & tangy dip adds a new dimension to any fried Indian snacks & oomph to your meal too.

Ingredients :

50 gms. Dates

100 gms. Tamarind

200 gms. Jaggery

1 litre Water

Dry Roast & Grind to a fine powder :

1 large Cinnamon Stick

1 tbsp. Cumin Seeds

2 Black Cardamoms

1 tbsp. Coriander Seeds

½ tsp. Peppercorns

3-4 Cloves

1tsp. Saunth (dry Ginger Powder)

1 tsp. fresh Ginger (grated or paste)

1 tsp. Rock Salt

For the sweet chutney:

Clean & wash dates & tamarind.

In a deep pan boil dates, tamarind & jaggery in one litre of water for about 5mins.

Strain the water & reserve for further use.

Let the residue cool & then discard stones & seeds from the dates & tamarind.

Put the dates, tamarind & one cup of the strained mixture & in the mixie & blend till smooth.

Strain again to separate fibres.

Mix the smooth puree along with the remaining reserved liquid in a deep pan.

Sieve the ground spice fine powder & add to the tamarind puree along with rock salt, saunth, fresh ginger paste & salt. Stir well.

Bring to a boil & let it simmer for about 10 mins. or until the chutney thickens a little. Cool thoroughly to get thick sweet tamarind chutney/meethi imli chutney.

Use to prepare various chaats or as a dip.

Spicy Green Chutney (Hari Pudina Dhania Chutney) :

The fresh herbs used brings in a lot of freshness to the chaat. Ayurveda emphasizes the medicinal value of mint & coriander in daily healthy cooking. This chutney is zesty & adds punch in your chaat.

Ingredients :

2 bunches fresh Coriander

1 small bunch fresh Mint

25 gms. fresh Ginger

½ tsp. Cumin Seeds

5-10 fresh Green Chillies

Water as required

Salt to taste

Method :

Pick coriander & mint leaves. If the coriander is tender, retain stems & discard roots. Wash both the leaves thoroughly.

Lightly scrape the ginger; chop roughly.

Discard stems & seeds if you like it less spicy.

You may reduce the number of chillies if you like it low on spice.

Grind together all the above green chutney ingredients to a thick & smooth paste.

Red Garlic Chutney (Teekhi Lal Lehsun Chutney) : (optional)

Garlic aids digestion & has innumerable medicinal qualities. This chutney is for all those who love & enjoy the flavor of garlic.

For this chutney, peel & keep ready cloves of 3 medium garlic pods. Add about 20 red dry chillies with seeds & stems removed. Mix in one & a half cups of water soak till chillies soften & grind to a smooth paste. Add more water to dilute if required & salt to taste.

Paapdi Chaat (Sev Puri)

2011-12-01T10:06:00.001+05:30

Chaat is an ever popular favorite quick snack . It tantalizes the taste buds & is a great appetizer. It is a very refreshing evening snack & can be fixed in a jiffy with a little pre-preparation. You may use ready made puris but to savour the real fresh taste, nothing like homefresh crisp puris.. Just a little effort & you’re done! Here’s a version with my homemade crispy & crunchy paapdi puris for you to relish. J

Home fresh Paapdi Puris

Ingredients

2 cups All Purpose Flour (Maida)

1 cup Wheat Flour

1 tbsp. Vegetable Oil

1 tsp. Cumin Seeds

1 tsp. Ajwain Seeds

Salt to taste

Water as required for binding the dough

Oil for deep frying

Method :

Sift the flour through a fine sieve.

Mix together maida, wheat flour, cumin seeds, ajwain, salt to taste.; add oil & mix well. Add a little water at a time & knead to a smooth firm dough.

Let the dough rest for about 10 mins.

Roll out the dough on a floured board.

Use a round cookie cutter or a lid of a small round steel tiffin box which has a sharp rim & cut into round puris or any desired shape.

Deep fry till lightly golden. Do not burn.

Drain completely using a slotted spoon.

Transfer to a dish lined with absorbent tissue paper.

Let the puris cool thoroughly.

Store the crisp & crunchy puris in an airtight container.

Use as required for chaats, bhel puri or with various dips.

Procedure for Paapdi Chaat (Sev Puri)

6-7 Paapdi Puris (for per plate)

1 cup Potatoes ( boiled & diced)

1 cup Onions (peeled & finely chopped)

1 cup Tomatoes (finely chopped)

1 cup Sweet Tamarind Chutney

1 cup Green Chutney

1 cup Red Garlic Chutney (optional)

1 cup Chaat masala (optional)

1 cup fresh Coriander Leaves (chopped)

1 cup fine Sev

Method :

To prepare Paapdi Chaat, place about 6-7 paapdi puris in each plate.

Cover each puri with boiled diced potatoes, sprinkle with onions, chopped tomatoes, a light sprinkling of salt & chaat masala.

Then top each puri with green chutney, garlic chutney & sweet tamarind chutney. Garnish generously with sev & sprinkle chopped coriander leaves.

Serve immediately.

For Dahi Sev Puri :

After assembling the paapdi puris as above, top with dahi/curds generously & then garnish with sev & chopped coriander leaves. Serve immediately.

Note : Please look forward to tomorrow’s post “Chutneys for Chaat.”

Chatpata Anda Bhurji (Spicy Scrambled Eggs)

2011-11-28T13:26:00.001+05:30

Eggs are great for breakfast! We Indians love our Anda Bhurji hot & spicy. Our scrambled eggs have to be spicier & intensely flavored with garam masala, chaat masala & not to forget our fiery red chilli powder. Above all we also like it to have the right amount of zing & tang so tomatoes play an important role in our food & its a must in this fresh & inviting Anda Bhurji. It can be relished whenever you feel like it but it tastes great on a rainy day or when it is really very cold & you long for some quick comfort food … Try this delicious spicy scrambled eggs for breakfast along with some warm buttered toast, which will definitely give a great head start to your day! Enjoy!! J

Ingredients :

4 Eggs (lightly whisked)

3 med. Onions (peeled & finely chopped)

3 med. fresh Tomatoes(finely chopped)

2 fresh Green Chillies (deseeded & finely minced)

1 tbsp. Coriander pwd.

½ tsp. Turmeric pwd.

1 tsp. Red Chilli pwd.

½ tsp. Cumin pwd.

½ tsp. Garam Masala pwd.

½ tsp. Chaat Masala pwd.

A pinch of Sugar

4 tbsps. Vegetable Oil

1 tsp. Butter (optional)

Salt & pepper to taste

A handful of fresh Coriander Leaves (roughly chopped)

Method :

Heat oil in a wok/kadhai/skillet/frying pan till hot.

Add the green chillies, chopped onions & saute till soft & translucent.

Next add the chopped tomatoes & saute till soft.

Then add all the dry spice powders & a pinch of sugar.

Mix well & fry for another 2 minutes.

Slowly pour in the lightly whisked eggs & gently stir once.

Let the eggs settle for a few seconds & stir again to combine well.

Keep stirring till eggs are scrambled.

Cook to desired consistency i.e whether you like it soft or cooked till dry.

Adjust salt to taste & add a sprinkling of pepper.

Garnish with chopped fresh coriander.

For additional flavor top with butter if you wish.

Serve piping hot with buttered toasted bread, pav, fresh bread, chapattis, phulkas, or rotis of your choice.

Masaledar Stuffed Tiger Prawns (Borlelem Vagyo Sungta)

2011-11-26T16:58:00.002+05:30

This wonderfully spicy Borlelem Vagyo Sungta is just awesome. It is so delicious & mouth watering & will definitely rekindle your appetite. My home was filled with the lovely aroma of these Masaledar Stuffed Tiger Prawns when I was preparing it. It takes a little patience to eat this because of the shell but when you serve your guests at the dining table, the presentation is appealing to the eye. You may deshell the prawns before cooking if you so prefer but the stuffing will not hold .. This recipe is especially for all lovers of extra spice!! Bon Appetit! J

Ingredients :

12 large/med. Tiger Prawns

5 med. Onions (peeled & finely chopped)

5 tbsps. Red Chilli paste

1 tsp. fresh Ginger paste

2 tsps. fresh Garlic paste

2 tbsps. fresh Lime Juice

1 tsp. Cumin pwd.

½ tsp. Mixed Spice pwd.

¼ tsp. Turmeric pwd.

¼ tsp. Sugar (optional)

A tsp. of Sugarcane or Goa Toddy Vinegar

5 tbsps. Vegetable Oil/Olive Oil or any cooking oil of preference.

To prepare Red Chilli Paste :

Destalk & deseed 5 red dry Kashmiri Chillies. Soak it in warm water for about 10 mins.

Prepare a smooth thick paste & use as desired.

To prepare Mixed Spice Powder :

Mix together 1 tsp. each of clove, cinnamon & pepper pwd. & use ½ tsp. of this powder to the stir fry masala.

Pre-preparation of the Tiger Prawns :

Wash the tiger prawns without removing the head & shell.

Devein the prawns but retain the shell, tail & head.

Slit the prawns deep enough but making sure that they are not split into two halves.

The entire body, shell, tail & head should be intact.

Rinse the prawns quickly once again & marinate with very little salt, turmeric, ½ tsp. ginger paste, 1 tsp. garlic paste, 2 tbsps. lime juice & keep aside for about 30 mins.

Preparation of the Masaledar Stuffing :

Heat 2 tbsps. oil in a wok/kadhai or any shallow pan till hot.

Saute the chopped onions till soft & translucent.

Then add in the turmeric pwd., ½ tsp. ginger paste & 1 tsp. garlic paste & saute on low heat for about a minute till rawness disappears.

Then add red chilli paste, cumin pwd., mixed spice pwd., & sugar & fry well for another minute till the rawness disappears; add vinegar & stir well.

Let it simmer for about 2 mins. Adjust salt to taste. Keep aside to cool.

Assembling & Pan Frying of the Stuffed Tiger Prawns :

Fill the reserved cooked masala in the slit marinated tiger prawns.

Make sure you do not over stuff them.

Heat the same pan in which the masala was prepared with 3 tbsps. oil till hot.

Reduce heat to med. & gently lower the prawns in the pan making sure the prawns are intact with the stuffing. (See pic). Add remaining stuffing if any.

Cook on high for about 2-3 mins. making sure the prawns & masala do not get burnt. Sprinkle a little water if it is turning dry quickly.

Reduce heat to med. cover the pan & let it simmer & cook for another 2-3 mins.

Gently transfer the masaledar tiger prawns to a serving plate. Top with remaining masala from the pan.

Serve hot as a starter or on the side with pulao / steamed rice & dal or enjoy with your favorite bread.

Fresh Coconut Chutney

2011-11-24T19:32:00.001+05:30

A tasty chutney is a must with a perfect South Indian breakfast. There is no limit to various kinds of chutneys that one can make as an accompaniment to the vast array of South Indian dishes. There cannot be a simpler recipe than the fresh Coconut Chutney served with South Indian delights. This Coconut Chutney rules with its smooth, creamy texture. Enjoy your soft & spongy dosas, paper thin crisp dosas,vadas & all the wonderful delicacies with this soothing & fulfilling Coconut Chutney! J

Ingredients :

½ fresh Coconut (scraped)

2 fresh Green Chillies

2 tbsps. fresh Green Coriander (chopped)

½ tsp. fresh Ginger (grated)

1 tsp. fresh Tamarind Pulp or paste

1/3 tsp. Cumin Seeds

A pinch of Sugar

Salt to taste

Method :

Grind all the above mentioned ingredients in a masala grinder/blender to a fine thick paste using very little water. Transfer this paste to a bowl.

For the Tempering of the Chutney :

Ingredients :

1 tbsp. Vegetable Oil

½ tsp. Mustard Seeds

1 tsp. Urad Dal (split)

A pinch of Hing

2 Sprigs of fresh Curry Leaves

2 dry Kashmiri Chillies (destalk & deseed)

Method :

Heat a tempering pan or a small pan with oil until hot. Reduce heat & gently slide in the above mentioned ingredients. Let it pop & crackle. Saute for a minute. Pour this hot tempering on to the above prepared chutney paste. Serve the coconut chutney with dosas, uttappas, idlis or vadas etc.

Mixed Vegetable Sambhar

2011-11-23T09:03:00.001+05:30

Sambhar is one of the most loved & popular dishes of South India. It is the King of South Indian cuisine. It accompanies almost every meal. You just can’t imagine South Indian breakfast specialities like idli, dosa, uttappa, vada without the sambhar & the chutney. Every South Indian family cherishes & feels proud of their own unique home fresh sambhar masala recipe. There are innumerable variations of Sambhar by various South Indian communities. The Sambhar Recipe will always remain unique & special! J

Today’s recipe of sambhar is made with the Sambhar Masala I purchased from Kumily (Kerala) from Mr.Shibu M Thomas. Shibu is the proud owner of “M.V.T. Spices Super Market”, Lourdes Centre, Thekkady Jn., Kumily, Idukki, Kerala. His shop has an array of lovely aromatic spices & condiments, herbs, oils, etc. neatly packed & arranged on the shelves. He has thorough knowledge, well versed with the English language & has great communication skills. He helped us with whatever information we required & asked for. He was a perfect guide without any expectations. We were impressed by the way he carried out his business in an unassuming manner. He has his own plantations & manufactures his own masalas. We purchased all the spices, tea, coffee, papad, oils, herbs etc. from him. We have quite a few Kerala stores in Pune too where we get freshly ground coffee & spices but I just love the spices, etc. I picked from Kumily…

We just love Sambhar & cannot resist South Indian Snacks!! In my home we have it as often as we can… irrespective of breakfast, lunch, evening tea or dinner … When I am in a great cooking mood I make my own fresh masala & use it immediately. I use Everest Sambhar Masala often but make a lot of additions & changes according to the flavor we prefer… but now I have this wonderful masala from Kerala which I will be using for a long time. It is simple & easy to prepare sambhar, but it is absolutely important to maintain a perfect balance while using spices to achieve the ultimate taste as an accompaniment to the various South Indian preparations.

Today’s post is for you… to all my dear visitors to enjoy this wonderfully aromatic & lightly spiced lentil stew - Sambhar!!

For the love of Sambhar… Cheers & Bon Appetit! J

Ingredients :

1/4 cup Tuvar (arhar) Dal

1 med. Onion (peeled & sliced)

½ cup Potatoes (peeled & diced)

½ cup Brinjal (chopped)

½ cup Red Pumpkin (peeled & diced)

1 Drumstick (peeled & cut into 1 ½ inch pieces)

1 med.Tomato (finely chopped)

1 tbsp. fresh Ginger (peeled & grated)

½ tsp. Turmeric Pwd.

½ tsp. Chilli Pwd.

3 tbsps. Sambhar Pwd or as per taste

2 tbsps. fresh Tamarind Pulp/paste

1 tbsp. Jaggery

A pinch of Sugar

Salt to taste

Method :

Wash the tuvar dal well & soak in sufficient water in a pressure cooker for about 20 mins.

To this dal add a little salt & let it boil without fixing the lid of the pressure cooker.

Skim off the froth which rises to the top when there is a rolling boil.

To this add turmeric, onion, chopped tomatoes, grated ginger, all the chopped mixed vegetables (potatoes, brinjal, red pumpkin )to the soaked dal & pressure cook till the dal is soft. Boil drumsticks separately & add to the dal to avoid getting mashed.

Let the cooker cool slightly. Release the pressure if any & open the cooker.

To the cooked dal & vegetables add chilli pwd., sambhar pwd., tamarind pulp, sugar, jaggery & bring to a rolling boil. Reduce heat & let it simmer for about 2-3 mins.

Adjust salt to taste. Stir well & keep aside.

Ingredients for Tempering & Garnishing :

1 med. Onion (peeled & finely chopped)

2 sprigs of Curry Leaves

1 tsp. Mustard Seeds (Rai)

¼ tsp. Asafoetida (Hing)

1or 2 dry whole Kashmiri Chillies

3 tbsps. Vegetable Oil/ Coconut Oil

Method for the Tempering :

Heat oil in a tempering pan or any small pan till hot.

Add the mustard seeds, curry leaves, hing whole red chillies & let it splutter for a few seconds.

Add the onions to this & fry till lightly brown.

Add this tempering to the sambhar & give it a boil.

Garnish with coriander leaves.

Serve with topi dosa, masala dosa, uttappa, medu vada, idlis, or with plain steamed rice.

Tips & Variations :

You may include any single vegetable of your choice or any combination of mixed vegetables to prepare the sambhar.

You may boil the mixed vegetables separately & then add to the boiled dal if you prefer firm veggies in your sambhar. (I like to boil along with the dal except drumsticks).

Addition of small sambhar shallots & drumsticks adds & enhances the flavor.

It is important to add molasses if available but jaggery will do. This imparts a unique taste of sweetness to the sambhar.

Sugar is optional but if adding tomatoes then it is necessary as it cuts the acidy in the tomatoes. Sugar also helps to add gloss to the sambhar.

Freshness of vegetables, spices & fresh curry leaves helps in retaining overall freshness & flavor of the sambhar. Try & use fresh ingredients.

Depending on tolerance of spice & tang you may adjust the chilli pwd. tamarind & tomatoes.

Tomatoes & Kashmiri Chillies help in bringing out the redness in the sambhar.

You may include a combination of dals to make it unique & tasty.

Coconut oil imparts a special flavor to the sambhar. If you are not comfortable with it then use cooking oil of your choice.

Medu Vada

2011-11-21T16:07:00.001+05:30

Medu Vada is a popular South Indian breakfast & snack. I have not yet come across any one who does not relish these vadas. These are so delicious & irresistible. We love it soaked in sambar in a deep bowl with the chutney which is so filling. The taste of the Medu Vada dipped in the Sambhar is just divine. It is so soft & melt in the mouth. The softness inside the vada , the crunchiness from outside & the gorgeous golden color is something to be experienced each time with the ever yummy coconut chutney. The combination with the sambhar & the chutney is a superb creation by the South Indians. It tastes good without the sambhar dip too. I make this very often .. Just go for it! Enjoy!! J

Ingredients :

1 cup Dhuli Urad Dal (Black gram skinned & split)

1 med. Onion (peeled & chopped finely)

2 fresh Green Chillies (deseeded & minced)

1 tbsp. fresh Ginger (grated)

¼ tsp. Jeera (Cumin Seeds)

A pinch of Hing (Asafoetida)

A handful of fresh Coriander (roughly chopped)

Salt to taste

Oil for deep frying

Method:

Wash & soak the urad dal in water for 4 hrs.

Drain all the water & grind to a thick fine paste without adding water in a masala grinder/blender. Add water sparingly if required.

The batter should be thick as possible as this helps in retaining the shape of the vada & ensures that the vadas do not absorb too much oil.

Transfer the paste in a sufficiently large bowl & mix in the chopped onion, green chillies, jeera, hing, coriander & salt to taste.

Beat the batter well with a ladle/spoon; preferably a wooden spoon to incorporate air & make vadas light & fluffy.

You may make & fry the vadas immediately. (I used my hands to shape the vadas).

For making vadas use a plastic sheet or the palm of your hand.

A plastic sheet helps in making multiple vadas on it.

Wet the sheet with a little water & also your hand.

Scoop some batter with your wet hand & place it on the sheet & shape the vadas.

Create a small hole in the centre of the vada using your wet finger.

Alternatively, you may shape vadas on your wet palm.

Heat oil in a deep frying pan/wok/kadhai till very hot.

Reduce heat to medium & gently slide in the prepared vadas in the kadhai using your wet fingers.

Fry 2-3 vadas at a time or depending on the size of the kadhai.

Fry till golden brown, remove with a slotted spoon & drain completely.

Transfer to a plate lined with tissue paper to absorb excess oil.

Serve hot with sambhar & chutney.

Tips & Variations :

If you have plans to make the vadas later, refrigerate as soon as the batter is ready, so that the batter does not turn sour or becomes runny.

Refrigerating the batter also helps the vadas to retain its shape.

Do not crowd the vadas in the kadhai; it requires space for expansion or they may stick together.

Always make sure your palms & fingers are wet while shaping & releasing them in the oil.

Maintain the temperature of the oil; if the oil is not hot enough the vadas will not puff up well & will get soggy.

You may add freshly crushed pepper, curry leaves & tiny sliced pieces of fresh coconut to the batter if you like.

Note : I will be posting the SAMBHAR recipe tomorrow….

Tangy Egg Masala

2011-11-19T11:11:00.001+05:30

There are numerous ways of making Egg Masala & different styles too. The novelty of this lovely dish is that it tastes good even if you use few spices. Each time I make egg masala, egg curry, egg korma if always tastes different & unique. I like variety & the use of spices, condiments etc. in various combinations always surprise me! So today’s recipe is tangy due to the fresh Tomato. The queen of spices “Green Cardamom” adds a refreshing twist & the Curry Leaves add a distinct flavor to this dish. I enjoyed preparing this egg masala & I hope you will too. Enjoy! J

Ingredients :

4 Eggs

3 med. Onions (peeled & chopped)

1 tbsp. Kashmiri Chilli Paste

1 tbsp. fresh Garlic paste

1 tsp. fresh Ginger paste

¼ cup fresh Tomato puree

4 tbsps. Coriander pwd.

½ tsp. Cumin pwd.

½ tsp. Turmeric pwd.

1/3 tsp. Pepper pwd.

½ tsp. Garam Masala pwd.

A pinch of Sugar

5 tbsps. Vegetable Oil

A sprig of Curry Leaves

2 Green Cardamom (slightly bruised)

A handful of fresh Coriander Leaves (chopped roughly)

Water as required

Method :

Soak dry deseeded Kashmiri Chillies in hot water for about 20 mins., grind to paste. Keep asided for later use.

Boil eggs in a pan with sufficient water, ¼ tsp. salt & a dash of vinegar for about 10-15 mins. Cool in normal water, remove shell. Retain whole but make 4 slits on the eggs slightly, equidistant on the each egg or half them if you wish but make sure the yolk is intact.

Heat 3 tbsps. oil in a deep pan/wok/kadhai till hot.

Add 2 chopped onions & saute till soft & translucent.

Then add the tomato puree & saute till rawness disappears.

Add the ginger-garlic paste & cook till rawness disappears.

Add the red chilli paste & stir well. Cook till oil separates.

Cool the mixture & grind to a fine paste. Keep aside for further use.

In the same pan again heat 2 tbsps. oil till hot & saute one chopped onion till lightly brown. Add turmeric pwd. & the masala paste & saute well.

To this add sugar & all the above mentioned spice & masala powders .

Stir well to combine. Add 2 cups of water or as per desired consistency of the gravy.

The gravy should be sufficiently thick.

Cook the gravy for about 5 mins. on simmer. Adjust salt to taste.

When the gravy is sufficiently thick as desired then gently slide in the eggs.

Gently cover the eggs with the masala. Let it cook for a few mins. Keep the pan aside.

In a small pan or tempering pan heat about 2 tsps. of oil till hot.

Add the cardamom,curry leaves & let it splutter.

Pour this tempering on the egg masala & garnish with coriander leaves.

Serve hot with Indian bread or any bread of your choice.

You may serve with pulao/steamed rice/jeera rice.

Chicken Paté Sandwich

2011-11-17T22:19:00.001+05:30

This Chicken Paté Sandwich is so moist & melt in the mouth. It is ideal as a light work lunch, a mid morning snack or great at a picnic. Children will love this in their tiffin box & may even enjoy it whenever they are hungry.You can relish this whenever & wherever you feel like having a sandwich. This sandwich is healthy, filling & is just wonderful for a quick breakfast, coffee break, evening tea or simply enjoyed as a meal at dinner with a bowl of hot soup. It is lovely to serve at parties. The paté can be prepared fresh in minutes with a little pre-preparation & the sandwiches can be assembled easily. These no mess sandwiches will delight your guests too .. Enjoy! J

Ingredients for the Chicken Paté :

2 Chicken Breasts (tender & boneless)

3 tbsps. Mayonnaise

½ tsp. Traditional English Mustard Paste (optional)

1 tbsp. fresh Cream

2 tbsps. fresh Cucumber (grated)

1 stick fresh Celery with leaves

Salt & Pepper to taste

Method :

Wash the chicken breasts well.

In a sufficiently large pot place the chicken breasts in sufficient water, a little salt & bring to a boil.

Skim off the scum which rises to the top.

Boil till the water runs clean & the chicken is tender.

Test if the chicken is cooked through by inserting a knife through it. Alternatively you may cut the breasts in smaller pieces & boil.

If there is any stock remaining in the pot then strain & reserve for soups or gravy if desired & transfer the boiled chicken to a bowl.

Let the chicken cool completely.

Shred or chop the chicken roughly & pulse in a food processor/grinder till fine with celery .

Transfer the contents to a bowl & combine well with mayonnaise, mustard paste, fresh cream, grated cucumber, salt & pepper.

Blend well to form a fine thick paste.

Your chicken paté is ready to prepare fresh sandwiches & rolls.

To prepare the Chicken Paté Sandwich/Roll :

Apply a thin layer of butter evenly on both the slices of bread.

Spread the prepared chicken paté thickly & evenly on both the buttered slices of bread. Club together with the filling & prepare a sandwich.

Make sure to cut the edges of the sandwich neatly & evenly using a sharp knife or with a pair of kitchen scissors.

Then cut into triangles or squares & serve.

Note : The highlight of this sandwich is the grated cucumber. The cucumber helps in retaining the moisture in the sandwich.

Stuffed Whole Squid Calamari with Shrimp

2011-11-15T16:26:00.001+05:30

You can do a lot with squid calamari & there are umpteen ways of cooking it. The Goan way is versatile. The novelty of Goan cooking being the use of spices in different proportions & combinations. You can just have a wide array of dishes made with meat, fish & seafood. Today’s post is one of the ways I make squid. I love to play around with the various spices & condiments & prepare masalas which give a new dimension to the food I serve my family & friends. Above all, I just can’t resist fish & seafood! This post was long over due. I am very happy to share this lovely recipe which I am sure you will love to make & relish .. Enjoy! J

Ingredients :

8 med. fresh Squid Calamari

¼ cup fresh small Prawns or Shrimp (chopped if large)

3 med. Onions (peeled & finely chopped)

3 tbsps. Ambot Tik Paste for the stir fry + 2 tbsps. for the gravy

3 tbsps. Vegetable Oil

Water as required

8 Toothpicks

Method :

Clean the squids thoroughly. (I get it cleaned from the fishmonger). If you wish to clean at home then refer to homecooking.about.com

Apply a little salt & keep aside for about 5 mins.

Wash the squids well especially the pockets.

Retain the pockets but cut the side flaps. Finely cut the flaps & the tentacles. Place in a bowl alongwith the prawns/shrimp.

To prepare the stir fry stuffing:

Heat one tbsp. oil in a pressure cooker/ wok/kadhai till hot.

Reduce heat & saute the chopped onions till soft & translucent.

Then add the ambot tik masala paste & saute on low heat till the rawness disappears for about 2-3 mins.

Add the reserved squid tentacles & prawn mixture; saute for another 3 mins.

The stuffing should be dry. It should not drip while filling the pockets.

Your stuffing is ready. Transfer the stuffing to a bowl to cool down.

Fill the stuffing in each squid pocket & seal the opening by inserting a tooth pick . This ensures that the stuffing will be retained in the pocket.

Do not overfill the pocket. As the squid cooks, it will shrink & the stuffing will expand. Fill to spread well inside. Leave some room at the end to get a tooth pick through to seal the squid tube.

Heat 2 tbsps. oil in the pressure cooker again till hot.

Reduce heat & gently ease in the whole stuffed squids.

Gently saute the filled pockets for about a minute with 2 tbsps ambot tik masala paste & if any stir fry is remaining in the wok add that too.

Add about 2 cups of water & pressure cook upto 2 whistles.

Let the cooker cool down & then open the pressure cooker.

Adjust salt to taste & desired thickness of gravy.

Serve hot with steamed rice/sannas/rice roti or bread.

Tips & Variations :

You may cook the squids in a pan/wok or dekchi. But make sure you check that the squids are cooked well by piercing a knife through the squid piece. It should be soft & not rubbery.

I prefer using the pressure cooker as I am comfortable with it.

Spicy Chicken Puffs

2011-11-13T19:52:00.001+05:30

Spicy chicken puffs is a favorite tea time snack with my family. It tastes yummy with a piping hot cup of tea especially during the rainy season & in winter. Sometimes we pick up fresh savory puffs from the bakery for breakfast or whenever we have a craving for it. The choice is unlimited in the bakeries of Pune. As I mentioned in my earlier post that puff pastry is not available easily & we have to create our own if we want to enjoy a special filling. So instead of the regular puff pastry, I make my own which I am comfortable with & is not very tedious. It is a well tried & tested recipe which has always been successful. I love it this way.. whenever I feel like having a unique fresh homemade flavor, I find the time & patience for it. Besides, each time it gets better in taste because I try out different fillings too. I like it fried but you may bake it if you prefer. This crunchy munchy snack is perfect for any occasion. I’m happy to share this lovely recipe with all you lovely people who visit my blog .. Enjoy! J

Ingredients for the Mince Filling :

250 gms. Chicken Mince

3 med. Onions (peeled & finely minced)

4 fresh Green Chillies (deseeded & minced)

1 large Red Tomato (blanched, peeled, deseeded & finely chopped)

2 tbsps. fresh Garlic (chopped)

1 tbsp. fresh Ginger (grated)

2 tbsps. Coriander pwd.

½ tsp. Sugar (optional)

2 tsps. Sugarcane Vinegar (or as per preference)

½ tsp. Turmeric pwd.

1 tsp. Red Chilli pwd.

¼ tsp. Garam Masala pwd.

2 tbsps. Ghee or Vegetable Oil

Salt to taste

A handful of fresh Coriander Leaves (chopped)

Method :

Heat ghee/oil in a wok/kadhai/ pan.

Add onions, chillies, ginger-garlic & saute till onions turn soft & translucent.

Then add turmeric pwd., chilli pwd., garam masala pwd., sugar & stir well.

Add tomatoes & cook till soft. Add mince & saute well.

Add a cup of water & vinegar & stir well.

Let it cook on low heat for about 30 mins.

When the mince is cooked, continue to stir till it is dry.

Adjust salt to taste.

Add coriander leaves & mix well.

Let the chicken mince filling cool.

Your filling is ready.

Ingredients for the Puff Pastry :

250 gms. Refined Flour (Maida)

30 gms. Rice Flour

30 gms Butter

45 gms. Ghee

Salt to taste

Oil for deep frying

To prepare the Puff :

Mix flour, a pinch of salt & ghee till it resembles bread crumbs.

Add enough water to bind to a smooth dough. Knead well.

Roll small portions of the dough into thin round discs like puris on a floured board.

For making each puff, you need three thin round discs.

Apply a little butter on one disc & sprinkle a little rice flour over it.

Place the second disc on the first one, again brush some butter on it & sprinkle rice flour on it.

Place the third disc but do not apply butter & rice flour on it.

Instead, place one tbsp. mince filling on the disc.

Seal the inside edges with a little water carefully.

Fold over diagonally to form a triangle.

Press the two edges a little inside the border.

Similarly, prepare all the puffs.

Deep fry in hot oil on a low heat till crisp.

Drain out the oil thoroughly with a slotted spoon & place on absorbent tissue paper.

Serve with your favorite green chutney & tomato sauce/ketchup.

Zebra Cake

2011-11-11T18:50:00.004+05:30

Ever since I have returned from a vacation in Kerala, I am only thinking green & wild! Forests, tea gardens, flora & fauna.. birds, bees, trees, wild animals.. Oh my!! The list is endless.. The “Periyar Tiger Reserve” was a big disappointment & so all the while I was thinking of good old Africa.. the Safaris..the animals in the wilderness & the greatest consolation was the Animal Planet, National Geographic & Discovery channels on television. I just can’t express my happiness when I happened to come across Faride’s blog “AZ Cookbook” & the picture of this marvellous Zebra Cake which captivated me. Thanks Faride for inspiring me to bake this one. This pretty cake with stunning zebra stripes is an absolute winner on any occasion especially for a child’s birthday with an animal theme! It is ideal with a hot steaming cup of tea or coffee too. The zebra pattern technique is so simple & easy even though it looks intricate. All you need is a little extra patience for creating this impressive & amazing cake. I had fun baking this cake. If you look at the picture closely; the way I have arranged the slices, the pattern on top of the cake reminds one of the stripes on the Tiger! So here it is ..the wonder of wonders.. The Zebra & The Tiger!! When I sliced the cake I just couldn’t help but keep admiring it for a long time & not wanting to eat it even though it was extremely delicious! Faride & I share the same sentiment about the Zebra Cake. So here we go hand in hand .. Follow me on this wild trail .. Enjoy!! J

Ingredients :

300 gms. Refined Flour (Maida)

4 Eggs (at room temp.)

250 gms. Granulated Sugar

250 ml.Vegetable Oil/Cooking Oil of your choice

250 ml. Milk (at room temp.)

1/3 tsp. Vanilla Essence

1 tbsp. Baking Pwd. or 1 tsp. Baking Soda

3 tbsps. Dark Cocoa Pwd. (I used Cadbury’s)

Method :

Lightly grease a 9 inch baking pan with oil, line it with parchment paper & keep aside. Pre-heat the oven to 180C.

In a large bowl, sift together refined flour & baking pwd. & keep aside for further use.

In another sufficiently large bowl, combine sugar & eggs.

Using an electric hand held blender/mixer or a wire whisk beat together until the mixture is creamy & light in color.

Add milk, oil & vanilla essenceto the whisked mixture; continue beating till well blended.

Then gradually fold in the flour; a little at a time to the wet ingredients & beat until the batter is smooth & the dry ingredients are thoroughly incorporated. (Avoid over beating to prevent air pockets from forming in the batter).

The mixture should not be too thick or too thin. If the mixture is too thin then add a little flour.

Divide the mixture into two equal portions.

Keep one portion plain & add cocoa pwd. into the other & mix well.

Assembling the Zebra Cake in the pan before baking :

Use two ladles for scooping the cake batter; one for the plain & the other for the cocoa batter.

Use a ladle that would hold 3 heaped tbsps. of cake batter.

First scoop the plain batter & gently pour in the middle of the baking pan.

Immediately scoop & pour the cocoa batter on top of the plain batter.

Do not stop & wait until the previous batter spreads.

Keep pouring & alternating each batter continuously.

Do not attempt to spread the batter or tilt the pan to distribute the mixture.

It will automatically spread itself on its own & fill the pan gradually.

Continue layering & alternating the batter till you finish both.

Slowly transfer the baking pan in the oven without disturbing the layers of the batter. Bake for about 40 mins.

Do not open the door of the oven for atleast the first 20 mins. or the cake will shrink & will not rise well.

Insert a toothpick in the centre of the cake to check if the cake is ready.

It should come out clean when ready.

Remove from the oven. Let it rest for a few minutes & then invert the cake onto a plate. Invert again & place on a cooling rack. Let it cool completely.

Slice the Zebra Cake in wedges & serve it preferably plain.

Decorate with icing or sift some confectioner’s sugar before slicing if you prefer.

Topi Dosa

2011-11-10T16:21:00.003+05:30

Topi Dosa is crispy, delicious & looks yummy when set up on a plate. It is ideal for children since it is a plain crisp dosa/crepe. Kids will love this because it looks like a rocket or party hat & will get attracted to it. In fact, anyone will love it. So here is today’s post of ‘Topi Dosa’ just for you.. Enjoy! J

Ingredients :

1 cup Urad Dal

3 cups Boiled Rice

½ cup Thick Poha

½ tsp. Methi Seeds (Fenugreek)

1 tbsp. Chana Dal

Salt to taste

Vegetable Oil/Ghee as required

Method :

Wash & soak rice, urad dal, chana dal with methi seeds in sufficient water for 4 hrs. Wash the thick poha & soak in water separately.

Grind together all the soaked ingredients in a masala grinder/blender to a fine paste. Transfer the paste to a sufficiently large & broad bowl/dekchi.

Add salt to taste & water to thin the batter to a dropping consistency. Do not thin the batter too much; it should be sufficiently thick to spread with a ladle.

Stir well & keep aside in a warm place for fermentation, preferably overnight.

Heat the dosa tawa till hot.

Sprinkle some water on the tawa & let the water evaporate completely.

Pour a ladle of the dosa batter & spread out the batter thinly & evenly with a ladle in a circular motion.

You will see fine bubbles on the surface of the dosa & it will be turning brown gently. Sprinkle oil/ghee on the top. Be a little generous with oil/ghee.

Cook on a low flame. After a few seconds, you will see that the dosa has cooked & there is no raw batter on the surface of the dosa.

Gently loosen the dosa with a spatula.

To make Topi Dosa :

Use a knife & cut it from the centre to the corner of the dosa. (like the way you cut a cake) transfer to a plate & then turn it into a cone/fold like a party hat using your hands. Place the wider side of the cone facing down on the serving plate. Relish it with sambar & chutney or with potato filling (masala).

Tips & Variations : Refer to the Masala Dosa post.

Crispy Golden Masala Dosa

2011-11-07T11:01:00.003+05:30

Crispy Masala Dosa is an all time favorite with me & my family. In fact, when I recently went on a vacation to Kerala with my hubby, I did not miss an opportunity to order & relish the ever popular Masala Dosa at every stop over. We drove to Kerala & had the liberty of stopping at whichever restaurant & hotel we fancied. Since Udipi restaurants are famous for serving these delightful crepes in various forms & sizes, I was excited to reach Udipi to enjoy dosas but was disappointed. I think all the wonderful chefs have migrated to other destinations in the world to display their culinary skills! Only on our way back on the highway via Bangalore did we find a great place which finally satisfied my cravings for the ultimate Masala Dosa! It was manna from heaven!! On our return journey from Kumily (Kerala) the place I love ever since I visited & spent a week there; we left very early in the morning & could not find a single place for breakfast & after a real long time we saw this restaurant & it felt like we reached an oasis.. It was a newly opened restaurant “Valluvar Family Restaurant” on NH7 (Madurai to Salem Bypass) with a person standing near the highway; inviting & welcoming people. The place was clean & hygienic. The service was impeccable & the presentation of food was just what I imagined it should be! They serve very tasty & sumptuous mouth-watering delicacies of South India. It is the ideal place to relish traditional Thirukkural. It was worth the dining experience. This place is just unforgettable! On my return I was on a South Indian food spree. So here is my tribute to Kerala & my love for South Indian food & snacks. This recipe is especially for you to try it out & I’m sure you will love it the way I do! J

Ingredients :

For the Masala :

5 med. Potatoes (boiled, peeled, cubed/or roughly mashed)

4 med. Onions (peeled & sliced thinly)

5-6 fresh Green Chillies (finely minced/slit)

2 tbsps. fresh Ginger (grated)

½ tsp. Turmeric pwd.

1 tsp. Mustard Seeds (optional)

1 tsp. Cumin Seeds (optional)

3-4 fresh Curry Leaves

A pinch of Sugar (optional)

4 tbsps. Vegetable Oil

A handful of fresh Coriander Leaves (roughly chopped)

For the Dosa Batter :

2 cups Boiled Rice/Dosa Rice

1 cup Urad Dal

1 tbsp. Methi Seeds

Salt to taste

Water as required

Vegetable Oil/Ghee as required

Method :

Preparation of the Masala :

Heat a wok/kadhai/skillet with oil till hot.

Add green chillies, mustard & cumin seeds, turmeric pwd., curry leaves & let it splutter. Then add thinly sliced onions & grated ginger, a little salt & saute till onions are soft & translucent.

Then add the potatoes, salt to taste & mix well.

Let it cook for a few minutes on a slow flame.

Garnish with chopped coriander.

Your filling for the masala dosa is ready. Keep aside.

Preparation of the Batter :

Wash & soak urad dal separately. Wash & soak rice with methi seeds in sufficient water. Soak the dal & rice for about 4 hrs.

Grind the soaked dal first & then the rice in a grinder/blender to a fine & smooth paste. Transfer the pastes to a sufficiently large pot/bowl/dekchi & mix it together.

Add salt to taste & just enough water to the batter to make a thick pouring consistency.

Stir well & keep aside in a warm place to rise & ferment, preferably overnight.

To prepare Masala Dosa :

Heat the dosa tawa till hot.

Sprinkle some water on the tawa & let the water evaporate completely.

Pour a ladle of the dosa batter & spread out the batter thinly & evenly with a ladle in a circular motion.

You will see fine bubbles on the surface of the dosa & it will be turning brown gently.
Sprinkle oil/ghee on the top. Be a little generous with oil/ghee.

Cook on a low flame. After a few seconds, you will see that the dosa has cooked & there is no raw batter on the surface of the dosa.

Gently loosen the dosa with a spatula.

Put about 2 tbsps. of masala or depending on the size of the dosa in the centre of the dosa.

Bring the edges of the dosa together to form a cylinder or a triangle.

Lift the masala dosa gently with a spatula & transfer to a serving plate.

Serve immediately with sambar & chutney.

Tips & Variations :

Dosas turn out better on a well seasoned metal dosa tawa.

A spatula with sharp edges helps to loosen the dosa easier.

Using oil/ghee generously makes the dosa crisper & will loosen easily.

The tawa should be very hot before pouring the batter.

Sprinkling of water & cleaning the surface of the tawa with a cloth after each dosa helps in making the dosa neatly even & browns evenly.

Adjust the flame from time to time to prevent the dosa from turning extra brown quickly from below & remaining raw on the surface.

You may add some sugar water to the dosa batter just before preparing the dosa if you prefer a slightly sweet taste.

You may serve the masala separately alongside the plain dosa if you prefer. This way the dosa will remain crisp a little longer.

Chequered Eggless Banana Cake

2011-11-05T15:46:00.005+05:30

Earlier I have baked a chocolate & vanilla chequered bar cake using a Victoria sponge cake recipe & used chocolate butter icing to sandwich & cover the cake. I have also baked banana cakes with all purpose flour (maida). This is the first time I am trying out an eggless cake without sugar & with whole wheat flour & honey. This is Sunita Bhuyan’s recipe which I felt was different & wanted to try it out. Above all I liked her idea of chequering! I used to bake loaf cakes separately & then assemble into a chequered pattern. I have yet to master the art of icing cakes.. This cake is low on sweetness..so those who like it extra sweet may not enjoy it! Next time I will bake a chequered cake with the Victoria sponge which I love. You see I love my cake sweet!

This cake is for the calorie conscious .. Who knows? May be the ones who have an extra sweet tooth may go for it! Happy Chequering!! J

Ingredients :

2 Ripe Bananas (pureed)

11/2 cups Whole Wheat Flour (Atta)

7 tbsps. Almonds (ground)

2 tsps. Baking pwd.

1/3 tsp. Soda Bicarb

1 cup Milk

¼ cup Vegetable Oil

6 tsps. Honey

For the Dark Cake :

3 tsp. unsweetened Cocoa pwd. + few tsps. Milk

For Glueing, Filling & Covering :

2 cups Double Cream, whipped with one tbsp. of sugar till stiff or jam to fix the pieces together & then cover with cream.

Method :

Pre-heat oven to 180C. Line two 8 inch round baking pans with greased foil/baking parchment.

In a bowl, whisk together the flour, ground almonds, baking pwd., & soda bicarb.

In another bowl, whisk together the pureed bananas, milk, honey & oil.

Make a well in the centre of the flour mixture & tip in the banana mixture.

Fold in till everything is just mixed together.

Divide the mixture into 2 parts.

Mix together 3 tbsps. of cocoa pwd. with few tsps. of milk till it is a smooth paste & add it to one part of the mixture.

Combine till well mixed. Keep aside.

Tip each mixture in both the pans.

Tap the pans against the counter to spread the mixture evenly & to release air bubbles. Place the pans in the centre of the pre-heated oven & bake for about 30 mins. or till the top is lightly browned & when a tooth-pick inserted through the centre comes out clean. Cool the cakes in the pans for about 2 mins., peel away the foil/parchment & then transfer to a rack, upside down to cool completely.

Once cooled, cut out two smaller circles from each cake (use 5 inch or 2 inch pastry cutters to cut out the circles or a lid to cut them out). (I used the rim of a steel tiffin & a bowl).

Brush the insides of the cakes & the sides of the cut circles with jam/cream & fix them in alternate colors.

(I used melted jam).

You will have 2 cakes with alternating colors in each.

Spread some whipped cream over the top of one cake & place the other on top.

Cover the sides & the top with the whipped cream to make one whole cake.

Mix melted chocolate & cream & use this mixture to decorate the cake with patterns.
Alternatively decorate the top of the cake as desired.

Cut into wedges & serve. (Follow the pictorial).

Fish Chilli Dry

2011-11-04T17:41:00.001+05:30

This Fish Chilli Dry is different! I grilled the fish instead of the usual deep frying. It was delicious!You may deep fry the fish pieces if you like but I would suggest you try this grilled version. It is low on oil & the sesame oil adds a lot of flavor too. Fish Chilli Dry is an excellent finger snack with drinks & can be served on the side with noodles or rice. Enjoy! J

Ingredients :

12 pieces firm Fish (boneless cut into cubes/strips)

1tbsp. fresh Ginger-garlic paste

3 tbsps. fresh Garlic cloves (minced finely)

1 tbsp. fresh Ginger (grated/ julienned/cut into fine strips)

4 tbsp. fresh Green Chillies (deseeded & minced)

2 stalks Spring Onion Greens (sliced/chopped)

2 tsps. Light Soya Sauce

1 tsp. Oyster Sauce

1 tbsp. Corn Flour

1 tbsp. Egg (lightly beaten)

A pinch of Sugar

A sprinkle of Pepper

A dash of Chinese Vinegar (optional)

5 tbsps. Sesame Oil

Salt to taste

Method :

Wash the fish & drain well.

In a bowl mix together, ginger-garlic paste, 1 tsp. soya sauce, oyster sauce, corn flour, sugar, pepper, egg & marinate the fish pieces in this mixture for about 20 mins.

Heat the grill pan & grill the pieces of marinated fish using some sesame oil.

Keep aside the grilled fish for further use.

Heat oil in a wok till hot.

Then add grated ginger, minced garlic & green chillies & saute till rawness disappears. To this then add the grilled fish pieces, 1 tsp. soya sauce, a dash of vinegar & toss well. Add the spring onions & keep tossing continuously.

Adjust salt to taste.

Serve hot garnished with some more spring onion greens.

Enjoy as a starter or on the side with fried rice or noodles.

Variation :

You may add shallots & capsicum if you wish.

If you like it very hot & spicy then retain the seeds of the chillies.

Note : Sauces contain salt so use salt sparingly.

Egg Fried Rice

2011-11-02T18:29:00.001+05:30

Egg Fried rice is easy to prepare & tastes great as a meal on its own. Whenever I have left over rice in the fridge, I am happy coz I have the liberty of creating something different & may be extraordinary. It gives vent to one’s imagination & tests one’s culinary skills. You can make simple left over steamed rice of the previous day into an exotic meal by rustling up a Chinese fried rice in minutes & have a good time tucking into eat. In fact, egg boosts up the flavor of fried rice. The moment I announce that I have made fried rice, everyone is eager to eat & there are no leftovers to worry about!! So, please check in your fridge if you have some rice to feed the hungry you as this rice would be ideal for a wonderful & scrumptious meal .. Enjoy! J

Ingredients :

4 cups cooked White Rice (preferably left overnight in the fridge)

4 fresh Shallots (chopped)

1 cup Cabbage (sliced)

A handful of Spring Onion Greens (garnishing)

3 Eggs

4 tbsps. Sesame Oil/Vegetable Oil + 2 tbsps. for the omelette

Seasoning :

2 tsps. Light Soya Sauce

½ tsp. Chinese Rice Vinegar

A pinch of Sugar

Salt & Pepper to taste

Method :

Cook & cool the rice thoroughly.

In a large wok heat vegetable/sesame oil till hot.

Add cabbage, shallots, a pinch of sugar & stir-fry briefly.

To this then add cooked & cooled rice & toss for a while.

Now add light soya sauce, rice vinegar & keep tossing on high heat.

Reduce the heat to med. if desired & keep tossing & mixing occasionally.

Now add the reserved shallots & toss again.

Season with salt & pepper & keep aside.

Preparation of the Egg Omelette :

Break the eggs into a bowl & lightly beat the eggs with a whisk or a fork.

Season with salt & pepper.

Heat a frying pan with one tsp. oil on med. till hot. Make sure the oil is evenly smeared on the entire pan.

Gently pour the beaten eggs evenly in the pan. Roll the pan gently so that it spreads evenly on the entire pan.

Let the egg set for a few seconds & then flip on the other side to cook.

Do not over cook. Just let it set so that it is soft & lightly springy.

Lift it out from the pan & cut into long strips or slice as desired.

Lightly mix the pieces of the omelette into the fried rice. Before serving toss it again on high heat.

Serve piping hot garnished with a generous helping of sliced spring onion greens.

Variations:

You can add a mix of vegetables of your choice.

Use of sesame oil helps in enhancing the flavour of the dish.

For a slightly moist fried rice use few tsps. of fresh vegetable stock or crushed vegetable stock cubes; as per your preference.

Note :

It is extremely important that you don’t overcook rice; grains must be separate after cooking . The grains should be cooked but must have a bite.

In case the rice has too much starch then pass quickly through running water.

Cool rice helps to retain the whole grain while stir-frying.

The wok must be really hot for stir-frying & tossing.

Avoid prodding the rice with a spoon; try & toss the rice to retain the grain.

If you do not have a large wok, prepare it in smaller batches.

Fish Chilli Gravy

2011-11-01T17:08:00.002+05:30

Fish Chilli Gravy is one of the most popular Indian Chinese dish made with firm fillet of fish. This dish which I am posting today is made with fillet of Lady Fish which is known as Kane or Mudoshi. It is a very tasty gravy & the fish is delicious & melts in the mouth. It tastes awesome with noodles as well as with rice. We relished it with Egg Fried Rice which I will be posting tomorrow. I also prepared Fish Chilli (dry) which I will be posting later .. Here’s to all fish lovers .. Happy Fishing! Enjoy.. J

Ingredients :

12 pieces firm Boneless Fish (cubed/sliced into thick strips)

½ cup Fish Stock (optional)

2 tbsps. fresh Garlic Paste

1 tbsp. fresh Ginger Paste

2 tbsps. fresh Garlic (finely chopped)

1 tbsp. fresh Ginger (grated)

4 fresh Green Chillies (deseeded & finely sliced/chopped)

1 Green Capsicum (deseeded & diced)

1 Onion or shallots (quartered & flaked)

1 tbsp. Dark Soya Sauce

1 tbsp. Light Soya Sauce

1 tsp. Oyster Sauce

A handful of fresh Spring Onion Greens (chopped)

A dash of Chinese Rice Vinegar

4 tbsps. Sesame Oil/Vegetable Oil

3 tbsps. Corn Flour

A pinch of Sugar

Salt & Pepper to taste

Water as required

Method :

Wash the pieces of fish & drain completely.

Marinate the fish with ginger-garlic paste, light soya sauce, 1 tbsp. corn flour & a little salt for about 30 mins.

Heat oil in a wok till hot. Reduce heat & slide in the pieces of marinated fish.

Fry few pieces at a time on med. till cooked & transfer to a plate.

In the same wok, saute on high chopped garlic, ginger, green chillies till rawness disappears.

To this add sufficient water & fish stock. Stir well & let it come to a boil.

Then add dark soya sauce, rice vinegar, oyster sauce, sugar & stir to combine well.

Mix corn flour with a few tbsps. of water to prepare a thin liquid.

Add this to the gravy & mix well. The gravy should be smooth & without lumps.

Gently slide in the pan fried pieces of fish & stir carefully taking care that the fish does not break.

Adjust salt & pepper to taste.

Adjust thickness of gravy. It should be of pouring consistency after the fish has absorbed some of the liquid.

Lightly pan fry flaked onion/shallots & diced capsicum & add to the gravy & combine well. Make sure this has some crunch.

Add some chopped spring onion greens & stir for a minute.

Transfer to a serving bowl. Garnish with some more spring onion greens.

You may garnish with some more lightly fried finely chopped ginger-garlic if desired.

Serve piping hot with Prawn Fried Rice or any other fried rice of your choice or with noodles or steamed rice.

Variation : You may deep fry the fish coated with batter if you so desire before adding to the gravy.

Note : Use salt sparingly as sauces contain salt.

Pineapple & Cherry Layered Cream Cake

2011-10-31T15:14:00.002+05:30

Layered cakes look elegant & dainty. I enjoy baking & layering cakes. These cakes are not only pretty but are tasty too. They look lovely when wedged & served! Unfortunately, I did not take a picture of the wedged piece.. It turned out so well & was so attractive on the dessert plate.. we enjoyed it as dessert after dinner. By the time I realized that I had not clicked the picture…alas it was too late!! When I bake it again I will remember to click the picture & upload it. Please try this one.. I’m sure you will not only be delighted but will relish it as well. Happy Layering! J

Ingredients :

200 gms Maida (Refined Flour)

4 Eggs

200 gms Icing Sugar

1 tsp. Vanilla Essence

80 ml Vegetable Oil

100 ml Fanta / Mirinda

2 tsp Baking Pwd.

Icing & Filling :

400 ml Fresh Cream

2 tbsp. Icing Sugar

1 tin Pineapple Bits/Chunks/Sliced

50 gms Candied Cherries (thinly sliced/chopped)

To Decorate :

Candied Cherries

Method :

In a sufficiently large bowl, beat eggs with sugar until white & fluffy (I used an electric beater).

In a separate bowl, sift together flour & baking pwd.

Pour fanta & oil into the egg mixture & blend carefully.

Then add flour mix into this & fold in gradually with a spoon. This mix will now have a light & foamy texture.

Grease & line a 26 cm cake pan & pour the batter into it.

Bake for about an hour on 165 C. or till the cake is cooked & light brown. (Test by using a knitting needle or a wooden skewer).

Take out the cake from the oven, remove the parchment & cool completely on a wire rack.

Assembling the Pineapple Cream Cake :

Drain the tinned pineapple using a sieve.

Reserve the pineapple juice for moistening the cake.

If the pineapple pieces are too big then cut or slice them into smaller sections.

Whip the fresh cream with 2 tbsps. icing sugar.

Slice the cake into three sections horizontally & moisten it with pineapple juice.

Place a slice of the cake on a plate & spread whipped cream & arrange thin slices or bits of pineapple & sliced candied cherries; alternate layers of cake with cream & pineapple & cherries.

Cover the top of the cake & sides with the whipped cream.

Let it set in the fridge for about 15 mins.

Arrange candied cherries on the cake as shown in the picture.

Set in the fridge till well chilled or cold.

Serve cut into wedges.

Tip : Mixing bowl, beaters & fresh cream should be chilled well before beating. In summer, place the bowl of cream over another bowl full of ice cubes & then whip the cream.

Variations :

You may use fresh pineapple & fresh pitted cherries if you wish.

You may try this with other seasonal fruits as well.

Mini Savoury Baskets

2011-10-30T15:35:00.003+05:30

These lovely Mini Savoury Baskets are ideal for dainty eats & finger foods. It is an excellent snack to serve at kids parties & with cocktails. You can bake & store these tartlets & rustle up some fillings on short notice & enjoy as an evening snack with a cup of tea or coffee or whenever you are hungry & want to eat something light. You can fill them with quick stir-fries, baked beans, cheesy dips, etc. & relish them. It is handy to serve unexpected guests too. My family loves these Mini Savoury Baskets with assorted fillings & they just disappear the moment they are served! Try these wonderful homemade canapés & you will want to bake them very often coz you will definitely earn a lot of appreciation & smiles!! Enjoy like the way we do.. J

Ingredients :

250 gms. Refined Flour (Maida)

125 gms Ghee

1 Egg

A pinch of salt

Method :

Cream the ghee with salt & then add a little flour at a time.

Beat the eggs & add this to the mixture.

Knead well to form a dough & then roll out the dough to 5 mm. thickness.

Cut with the tartlet mould & press each cut out into the mould.

Prick the bottom of the tartlets with a fork & place them on a baking tray.

Bake at 180C in a pre-heated oven for about 15 mins or till they turn light brown in colour.

Remove from the oven & let it cool down.

Remove the tartlets from the moulds & place on a serving plate.

Fill the savoury baskets with fillings of your choice.

Mince Filling for the Mini Savoury Baskets

Ingredients :

250 gms Mince (Chicken/Lamb/Beef)

3 med. Onions (finely chopped)

3 Green Chillies (finely cut)

2 med. Tomatoes (blanched, peeled & finely sliced)

3 tbsps. fresh Garlic (finely chopped)

2 tbsps. fresh Ginger (grated)

11/2 tsp. Sugar

2 tsp. Vinegar

¼ tsp. Turmeric pwd.

¼ tsp. Garam Masala pwd.
¼ tsp. Red Chilli pwd.

4 tbsp. Vegetable Oil

A cup of water

Handful of fresh Coriander leaves (finely chopped)

Method :

Heat oil in a wok/kadhai/ pan.

Add onions, chillies, ginger-garlic & saute till onions turn soft & translucent.

Then add turmeric pwd., chilli pwd., garam masala pwd., sugar & stir well.

Add tomatoes & cook till soft. Add mince & saute well.

Add a cup of water & vinegar & stir well.

Let it cook on low heat for about 30 mins.

When the mince is cooked, continue to stir till it is dry.

Adjust salt to taste.

Add coriander leaves & mix well.

Remove from heat & fill into the mini savoury baskets.

Garnish with coriander leaves & serve.

Vegetable Filling for the Savoury Baskets :

Ingredients :

1 tin Baked Beans

2 Onions (chopped finely)

3 cloves Garlic (minced finely)

1/3 tsp. Ginger (grated)

1 tsp. Vegetable Oil/Olive Oil

Salt to taste

Garnishing :

Fresh Coriander Leaves (chopped)

Grated Processed Cheddar Cheese

Method :

Heat oil in a wok/kadhai/pan till hot.

Reduce heat & add onions, garlic & ginger.

Saute till the rawness disappears & onions turn soft.

Add the baked beans & stir well. Cook for a minute.

Adjust salt to taste. Switch off the heat.

Fill in the mini savoury baskets.

Garnish with cheese & coriander & serve.

Variations :

Mushrooms & peas, flaked tuna/sardines(tinned), boiled & flaked chicken & mayo, Russian salad, chopped ham/bacon & cheese, chicken pineapple, boiled & grated eggs & cheese… etc.

Sesame & Red Bell Pepper Chicken

2011-10-28T07:41:00.002+05:30

I love the flavour of sesame oil & the crunch of sesame seeds so I thought of preparing this lovely chicken with it. I also love to see a lot of color in my food so I am a little partial to the colorful bell peppers. Whenever I shop for vegetables I can’t help admiring the lovely fresh colorful veggies but I always remember to pick bell peppers. So today’s dish is not only colorful & full of flavor but the dish can be enjoyed as a starter, a snack or on the side. In fact it can be assembled in a jiffy, in case you are hungry & are looking for something attractive to munch on. Above all this dish is healthy & filling too. Here is this lovely recipe for you to try & enjoy.. J

Ingredients :

3 Chicken Breasts (boneless)

2 Red Bell Pepper (diced)

4 Baby Corn (sliced diagonally)

2 Spring Onion Greens (chopped)

1 Green Capsicum (diced)

3 tbsps. Sesame Seeds (toasted)

2 tbsps. fresh Ginger Paste

3 tbsps. fresh Garlic Paste

4 tbsps. Sesame Oil

1 tbsp. dark Soya Sauce

1 tbsp. Red Chilli Sauce

A pinch of Sugar

A dash of Chinese Cooking Vinegar

Salt to taste

Method :

Wash the chicken breasts & drain completely.

Cut the chicken into long strips & marinate it with ginger – garlic pastes, dark soya sauce, red chilli sauce for about an hour. (preferably overnight).

Heat oil in a wok/kadhai till hot.

Gently slide in the marinated chicken & saute on high for about 2 to 3 mins.

Drain the chicken using a slotted spoon & keep aside.

In the same oil, saute first the baby corn for about a minute, then add the capsicum,red bell pepper; saute & toss for about 2 mins.

Then add the reserved cooked chicken, a pinch of sugar, a dash of vinegar & stir well.

Keep sautéing & tossing for another 2 mins.

Adjust salt to taste. (Sauces contain salt so use it sparingly).

Toss in the spring onion greens & stir to cook for about a minute.

Serve hot garnished with some spring onion greens & a sprinkling of toasted sesame seeds.

Rose Flower Chirote

2011-10-26T20:34:00.001+05:30

Every Diwali I like to prepare some sweets at home & enjoy the festival of lights. This time I wanted to prepare a Maharashtrian delicacy so I felt an ideal way to celebrate the festivities would be with Chirote. Chirote is a traditional & authentic Maharashtrian sweet, served as Faral during Diwali. Faral is an assortment of traditional sweets & savouries served during Diwali. In Pune, there are various shops which specialize in authentic festive delicacies but many take pride in preparing it themselves at home even though it is quite elaborate & time consuming. So here is this wonderful recipe for you. Happy Diwali to all ! Enjoy J

Ingredients :

For the Dough :

11/2 cup Refined Flour (Maida)

Salt to taste

Water (enough for binding the dough)

500 gms. Ghee for frying & to use in the dough

1 tbsp Corn flour (for the Cream layer)

Rice flour for sprinkling

For the Sugar Syrup :

1/2 cup Sugar

1/3 tsp. Cardamom pwd.

1 cup water

For Garnishing :

2 tbsps. flaked Almonds & Pistachios

6 candied Cherries halved or quartered

Method :

Preparation of the Cream Layer :

In a bowl take 1 tbsp.ghee & whip it with a spoon till it is light & fluffy. Add 1 tbsp. cornflour & mix well. Keep aside for further use.

Preparation of the Dough :

Sieve the maida in a sufficiently large bowl. Add salt & mix together. To this add 1 tsp. of hot ghee & mix well with your hands till it resembles bread crumbs. Add a little water at a time & knead to form a stiff dough. Keep aside for 2 hrs. or more if possible.

Preparation of the Rose Flower Chirote :

Divide the dough into 4 equal size balls & roll out into round discs/chapatti which are of medium thickness. The rolled out discs should be of uniform shape & size. Spread a thin film of melted ghee over one disc & then spread the prepared cream in an even layer, sprinkle a little rice flour & then place the second disc over it. Repeat the process, apply ghee first & then the cream for the 2^nd, 3^rd, 4^th discs as well. Now roll these layered compact discs into a tight roll (like a swiss roll). Cut this roll into ½ cm. slices. Take one of the slices & press gently between the palms, making sure that the layers are not destroyed. Place a piece of polythene smeared with ghee on the rolling board. Put the flattened slice of pastry over it. Now place another piece of ghee smeared polythene over the pastry. This elaborate arrangement is to prevent the pastry from sticking to the board while rolling & also to prevent the rolling pin from ironing out all the lines formed by the 4 layers. Roll out to a circle of about 7 cm. Heat the ghee in a kadhai/wok till hot. Reduce heat & gently slide in the rolled chirota, basting the top with hot ghee from the kadhai to allow all the layers to open out to look like a rose. Fry till light brown & drain using a slotted spoon. Place on a plate lined with tissue. Let it cool. Prepare a sugar syrup of one string consistency. Add cardamom pwd. to the syrup. Pour the cool syrup on the cooled chirotes. Garnish with flaked almonds pistachios, cherries & serve.

Squid Ambot Tik ( Hot and Sour Squid)

2011-10-25T19:17:00.001+05:30

We love Squid Ambot Tik. As the name suggests; ‘Ambot’ means ‘sour’ in Konkanni & ‘Tik’ means ‘hot & spicy’. My family likes it low on the hot & spicy & enjoys it a little extra sour. This dish is a delicacy & most Goans enjoy it especially with Sannas. It is important to get the right balance of spice in this dish to enjoy it. It is simple to prepare but one must take care & keep in mind the tolerance to spice.. This Squid Ambot Tik is aromatic & flavorful & will tickle your tastebuds for more.. Enjoy J

Ingredients :

1 kg fresh Squids

8 dry Kashmiri Chillies (discard stalks & seeds)

2 Onions (peeled & chopped)

2 fresh red Tomatoes (chopped)

2 tbsps. fresh Tamarind Paste

1 tbsps. fresh Ginger paste

2 tbsps. fresh Garlic paste

3 tbsps. Coriander pwd.

4 Peppercorns

6 Cloves

½ inch Cinnamon Stick

½ tsp. Cumin seeds

¼ tsp. Turmeric pwd.

½ tsp. Sugar

¼ cup Sugarcane Vinegar

3 tbsps. Vegetable Oil

Salt to taste

Water as required

To prepare Ambot Tik Masala Paste:

Break the chillies into small pieces. Soak in vinegar chillies, one onion, coriander pwd., peppercorns, cloves, cinnamon stick, cumin seeds, turmeric pwd.,sugar, ginger-garlic pastes, tamarind paste, tomatoes & a little salt for about 20 mins. Grind in a blender/grinder to a fine, thick paste without using any water. Keep aside for further use.

Method :

Clean the squids thoroughly. (I get it cleaned from the fishmonger).

Apply a little salt & keep aside for about 5 mins.

Wash the squids well especially the pockets.

Slice it into rings or into squares or strips & chop the tentacles. Keep aside in a bowl. Heat oil in a pressure cooker till hot.

Reduce heat & saute the chopped onions till soft & translucent.

Then add the ambot tik masala paste & saute till the rawness disappears for about 2-3 mins.

Add the squids & saute for another 2 mins.

Add about 2 cups of water & pressure cook upto 2 whistles.

Let the cooker cool down & then open the pressure cooker.

Adjust sourness, salt to taste & desired thickness of gravy.

Serve hot with steamed rice/sannas/rice roti or bread.

Tips & Variations :

You may cook the squids in a pan/wok or dekchi. But make sure you check that the squids are cooked well by piercing a knife through the squid piece. It should be soft & not rubbery.

You may use any vinegar of your choice depending on your preference.

You can use only tomatoes or tamarind as per your preference but check for sourness as this preparation calls for extra sourness.

In case you want it extra spicy then eliminate the sugar or retain the seeds from the chillies if you are comfortable with extra spiciness.

Dinner Rolls

2011-10-22T10:03:00.001+05:30

I feel very happy when I see all sorts of assorted dinner rolls in the bakeries in Pune. Pune has wonderful Irani bakeries which specialize in all sorts of breads, cookies, cakes, pastries etc., so not many people venture into baking at home. The various shapes of buns & rolls do fascinate me but I have not yet come across a fish shaped bread roll.. I know the process to make various kinds of bread & dinner rolls is quite tedious & needs a lot of patience to master the art.. I bake bread, buns & rolls now & then. I love fish & seafood & when I saw the picture of fish shaped dinner rolls made by Fatima from Schee Culina, I just could’nt wait to try it out. But somehow making those beautiful dinner rolls got delayed for some reason or the other. All the while I kept thinking of that wonderful shape .. So at last I made them .. Thanks to Fatima for this wonderful recipe & the brilliant idea of the fish shape .. I thoroughly enjoyed making these rolls & my family loved it. They disappeared very quickly so next time I will make a bigger batch of these lovely rolls. Do try this recipe & enjoy it with family & friends. I’m sure your guests will love it too. J

Ingredients :

11/2 cups Plain Flour

1 Egg (lightly beaten)

¼ tsp. Salt

2 tbsp. Vegetable Oil

1 tbsp. Active Dry Yeast

¼ cup Lukewarm Water

1tsp. + 1 tbsp. Sugar

Method :

Dissolve 1 tsp. sugar in lukewarm water & sprinkle yeast pwd. on it. (Don’t mix, only sprinkle). Keep aside in a warm place to froth for 5 mins.

In a sufficiently large bowl, mix together salt & 1 tbsp. sugar.

Make a well in the centre of the flour & pour the yeast mixture, oil & beaten egg.

Mix gently with your hands & knead the dough on a plain surface until smooth & elastic. Transfer the dough into the bowl & make a cut in the centre of the dough using a knife. (This helps the dough to rise quickly).

Lightly brush the dough with oil & cover the bowl with cling film.

Keep the bowl in a warm place until the dough doubles in size.

Grease your hands with oil & knead the dough once again.

Shape as you like & place on a baking tray lined with parchment.

Let it rest for another 5 mins.

Brush with egg yolk & bake in a pre-heated oven at 200C for 15 to 20 mins.

To make Fish shaped Buns :

Divide the dough into 7 portions. Roll each part into a long strip & place on each other near the open ends. Make small cuts (using knife & fork to make mouth & tail). Sprinkle white/black sesame seeds to add scales & use black peppercorns to make the eyes. Glaze with egg yolk prior baking for a nice golden color. Glaze twice – once before putting in the oven & then 5 mins. before taking out of it.

Enjoy these wonderful buns plain/ with butter/jam or marmalade accompanied with a hot cup of tea or coffee or with any gravy of your choice. J

Corn & Peas Pulao

2011-10-13T19:52:00.001+05:30

This pulao is a quick one pot meal. It is ideal for your tiffin box or can be prepared within minutes if you are running short of time to prepare an elaborate meal. It is delicious & healthy too. It was one of those days when I was not in a mood to cook many dishes so I prepared this pulao in a pressure cooker & it was ready so quickly. It was simple & tasty hence I thought I should post this for you to try out… Enjoy! J

Ingredients :

2 cups Basmati Rice

1 cup Sweet Corn niblets

1 cup fresh Green Peas

1 med. Onion (peeled & finely chopped)

2 med.Tomatoes (blanch, remove skin & finely chopped)

2 fresh Green Chillies (slit)

¼ tsp. Turmeric pwd. (Haldi)

1 tsp. fresh Ginger paste

2 tsp. fresh Garlic paste

2 Vegetable Stock Cubes (crumbled) ( I used 2 imported large cubes, you may use maggi)

Whole Garam Masala - (4 cloves, 6 peppercorns,1 inch piece cinnamon stick,

1 bay leaf, 2 green cardamom, 2 small pieces star anise, 1 black cardamom)

1 stalk Celery ( leaves & stem finely chopped)

A Pinch of Sugar

5 cups Water /sufficient water

3 tbsps Vegetable Oil/Olive Oil

1 tsp. Desi Ghee/ Amul Ghee/Butter

2 tbsps. Coriander Leaves (chopped )

2 tbsps. Crisp fried Onions

Method :

Pick, clean & wash the basmati rice 3- 4 times or till the water runs clear.

Soak the rice in water for about ½ hr. Drain & keep aside.

Heat oil on med. in a pressure cooker.

Add the whole garam masala & let it splutter.

Then add the onion & saute till soft.

Next add the ginger-garlic pastes & saute till the oil starts to separate.

Slide in the tomatoes & cook till soft.

Add the turmeric pwd., slit chillies, chicken cubes, celery, sugar & fry well.

Add the corn, peas & gently saute again.

Now add the drained rice & mix gently; preferably with a wooden spoon till the rice is well mixed with the masala.

Fry the rice for about a minute on sim.

Pour in water & stir gently till mixed well.

Adjust salt & pepper to taste.

Pressure cook for 2 whistles. Immediately release pressure completely. Let it sit for about a minute before opening the cooker. The cooking process is completed with the heat in the cooker.

Open the cooker; let it cool slightly & then drizzle some butter/ghee evenly on top & sides.

Do not stir. Let it cool slightly again; this helps to retain separate grains of rice to some extent. Serve garnished with crisp fried onions & fresh coriander.

Tips & Variations :

If using dekchi/handi/pot stir & check regularly. Cover the top of the pan with a damp muslin cloth replace the lid & cook on sim for last 10 mins.

Pressure cooking takes off the load of checking whether the rice is cooked from time to time. Added bonus is that it helps to retain the flavor.

Aged rice helps to retain separate grain better.

Use your discretion & judgement while using water for cooking the rice – depends how familiar you are with your pressure cooker/dekchi cooking.

If you are using a particular batch of rice for the first time then test by cooking a very small quantity & you will realize whether it has too much starch or if the rice fluffs well & retains separate grain.

Instead of vegetable cubes, you may use vegetable stock if you have it handy.

You may use a bouquet garni in your pulao/biryani if you wish to eliminate the tedious task of taking out whole spices from the dish individually.

The Bouquet Garni :

The bouquet garni is a bundle of herbs/ whole spices (garam masala) usually bound together in a muslin cloth & tied with a string & dropped in the cooking pot containing any liquid i.e. soup, broth, stew etc. with other ingredients, but it is removed prior to consumption.