pictures courtesy : images.google.com No copyright infringement intended
Saturday, April 18, 2009
pictures courtesy : images.google.com No copyright infringement intended
Brussel sprouts 1 pound
1. Fry the above ingredients in a teaspoon of oil until golden and powder
1. Heat 1-2 tsp oil in a pan and fry zucchini and green chillies.
1.Take buttermilk in a large vessel.
2.Add salt, soda and flour and mix well.
3.As the mixture begins to froth, cover and set aside for 6-7 hours for fermentation.
4.Grate the bottle-gourd or zucchi and squeeze out all excess water.
5.Do this after the fermentation is done, as leaving bottle-gourd in air oxidizes it and makes it turn brown.
6.Now add all the vegetables, bottle-gourd, spices and green chillies to the flour mixture.
7.Heat oil in a pan, add urad & channa dals, and the mustard seeds.
8.Allow to splutter, then pour half of it into the batter and mix thoroughly.
9.Pour the mixture into a steel or aluminum container.
10.Place in a Steam Cooker and cook like idlis, for about 25-30 mins, then check to make sure it's cooked through.
11.Remove from flame and keep it covered for another 7-10 mins.
12.Once cooled, you can slice it into wedges
The above batter can also be used for making individual pancakes.
recipe courtesy: food.sify.com
Tip : One listener, Priya, uses Zucchini in all recipes calling for dudhi (lauki, opo squash) and Parval. She assures me that the recipes come out fine and taste very good too.
I'll be uploading other recipes from previous shows hopefully soon. So this is it for now. Happy Eating!
note: Pictures courtesy of google images. No copyright infringement intended.
Monday, March 9, 2009
Saturday, February 28, 2009
Monday, February 23, 2009
Mix first 6 ingredients. Add enough flour to make a consistency to roll. Dough should be somewhat sticky. Shape into small balls, about 1/2 inch in diameter. Deep fry in oil or shortening until golden brown.
10 ounces (250 g) fresh or moderately aged Montasio cheese, grated
scant pound (400 g) potatoes, peeled and sliced thinly
1/4 cup unsalted butter or olive oil
About sixteen years ago I heard of a very popular fasting food for this day - Sabudana Khichdi. And to be very honest, I started fasting from that year onwards to be able to make and eat this yummy khichdi. The religious and spiritual aspect caught up with me a little later ( thankfully!!) but I lost touch with the khichdi. Probably because I never had a recipe all those years ago and the two times I made it, I could not get it out of the karahi nor could I get the ladle out of the lump. :-D ha ha ha.
Fast forward to 2008 and thanks to Google sher, I got the recipe. And it really is yummy!!! I made it a few times already and turns out perfect everytime. So that's what is on the menu today.
Sabudana Khichdi (a dish made of tapioca pearls )
Aaloo sabzi (Potato curry, very mild)
Pesara kattu ( a simple daal using Moong Dal)
Of course I'll have to post the recipes after I make them. And in the meantime, I hope to fast keeping in mind what I'm fasting for ( VC, Princess and all my friends and family), not just the food. In short all the blessings in my life given me by Shiva since the first time I observed fast on Maha Shivaratri. And most of all I am going to fast and give thanks for the ability to see and remember the Happiness of Life and Living.
Wednesday, February 18, 2009
Meals in Italy will have at least 3-4 courses. In many Italian homes today, the traditional menu is reserved for special occasions and daily meals are limited to 2 courses, a side dish and coffee. Traditionally the menu would look like this:
Apertivo - Aperitifs enjoyed as appetizers before a heavy meal. These include Campari, Prosecco, Spritz, Vermouth etc.
Antipasto - It means 'before the meal' and consists of hot and/or cold appetizers.
Primo - The first course, usually a hot, filling dish like pasta, risotto, gnocchi or soup.
Secondo - The second course, consisting of meat or fish.
Contorno - Means ' side dish' and is salad or cooked vegetables.
Formaggio e Frutta - 'Cheese and Fruits' which is the first dessert. Local cheese makes an appearance here in addition to Antipasto or the side dish.
Dolce - Of course 'Dessert', like cakes and cookies.
Digestivo/Ammazzacaffe - Liquors/liqeurs like Amaro, Limoncello, Sambuca which are sometimes referred to as Ammazzacaffe meaning Coffee killer.
Italians consider meals as a time to spend with family anf friends. As such the lunch or dinner may be longer than in most Western cultures. And it is as it should be. Hard earned food should be savored with much loved family. (Sigh!) I wish that all of us were granted with that bit of happiness. Well tomorrow is Saturday so I can aim for the happiness of making and eating some Italian food with my family. So come back day-after and I promise to post those recipes by then. Ciao and Xin Fu to you !
Thursday, February 12, 2009
- Potato - Aaloo (H), Bangaladumpa (Te)
- Onion - Pyaz (H), Ulli paya (Te)
- Garlic - Lahsun/Lassan (H), Velulli paya (Te)
- Ginger - Adrak (H), Allam (Te)
- Colocasia - Arvi/Arbi (H), Chemadumpa/Chemagadda (Te)
- Carrot - Gaajar (H), carrot (Te)
- Turnip - Shalgam (H),
- Sweet Potato - Shakarkand (H), Chilakada dumpa (Te)
- Beetroot - Chukunder (H),
- Yam (elephant yam ) - Jami kand or Ratalu or Suran (H), Kanda (Te)
- Radish / Daikon - Mooli (H), Mullangi (Te)
- Tapioca root/ Cassava/ Yucca - Simla Aaloo (H), Pendalam (Te)
- Celery - Ajmud/ Ajmoda (H), Vaamaaku (Te)
- Ash Gourd - Petha kaddu (H), Budida Gummadi kaya (Te)
- Amaranth leaves - Chauli/ Chowli patte (H), Thotakoora
- Aubergine/ Brinjal - Baingan (H), Vankaya (Te)
- Artichoke - Hathi chak (H),
- Asparagus - Shatwar/ Halyan (H),
- Avocado - Makhan phal (H),
- Broad/ Fava beans - Papdi lilva (H), Chikkudu kaya (Te)
- Bitter gourd - Karela (H), Kakara kaya (te)
- Bell Peppers/ Capsicum - Simla Mirch (H), Bangalore Mirchi (Te)
- Bottle gourd/ Opo squash - Lauki/ Ghia (H), Anapa kaya/ Sora kaya (Te)
- Cabbage - Bandh/Patta Gobhi (H), cabbage (Te)
- Cauliflower - Phool Gobhi (H), cauliflower (Te)
- Cluster Beans - Guar/ Guwar Phalli (H), Goruchikkudu kaya (te)
- Corn - Makka/Makai (h), corn
- Cucumber - Kheera (H), Dosakai (Te)
- Chow-Chow/ Chayote squash - (h), Bangalore Katrikaya (Te)
- Drumstick - Saijam/ Shinga Phalli (h), Mullakkada/ Munnakai (te)
- Eggplant - see aubergine
- Green Peas - Matar (H), Pachi Batani (te)
- Fresh/ Frech beans - Pharas beans (H), beans
- Ivy gourd/ Gherkin - Tindora/ Tindli (H), Dondakaya (te)
- Jack fruit - Kathal (H), Panasa kaya (Te)
- Lady's fingers/ Okra - Bhindi (H), Benda kaya (Te)
- Mushrooms - Kukkur mutta/ Khumbi (H), Kukka(Putta) Godugulu (te)
- Olives - Zetoon/ Jaitun (H),
- Pumpkin - Kaddu (h), Gummadi kaya (te)
- Ribbed/ Ridge gourd or Courgette - Turai or Tori (H), Beerakaya (TE)
- Snake gourd - Chichinda or Chirchira (H), Potlakaya (te)
- Spring onions - Hara Pyaz (H), Ulli kada (te)
- Tomatoes - Tamatar (H), Tamata (te)
And those are some veggie translations for you. Of course, the list is in no way compelete, yet. In further postings I hope to put up names of fruits and dry fruits as well. And some indigenous vegetables have been left out just because I have never seen them in US markets. And looking at this list I understand for the first time - Indian vegetarian diet is truly the healthy way to live. With ample use of different pulses, legumes and beans, each meal provides a complete profile nutrition-wise. There is just so much variety of vegetables grown and each part of India has developed such distinctive cuisine based on it, that we don't miss meat. So let's make sure we eat these veggies to achieve better health. As the old adage goes " Health is Wealth". But more importantly, I say, "Health is Happiness".
pictures from google images. No copyright infringement intended.
Monday, February 9, 2009
- Jeera - Cumin seeds
- Rai - Mustard seeds
- Haldi - Turmeric powder
- Hing - Asafoetida powder
- Lahsun/Lassan - Garlic
- Adrak - Ginger
- Mirchi pd - Chilli/Cayenne pepper powder
- Dhania - Coriander (cilantro) seeds
- Hara Dhania - Cilantro (coriander) leaves, fresh
- Pudina - Mint leaves
- Kari patta/ Meetha neem - Curry leaves ( small leaves used sparingly for seasoning food)
Advanced Spices and Ingredients:
- Elaichi - green Cardamom pods
- Badi Elaichi - brown Cardamom pods (larger in size than green. Badi = Big)
- Dalchini/ Dalcheeni - Cinnamon bark
- Tej Patta - Bay Leaf
- Khus-khus - Poppy seeds (tiny white seeds)
- Sonf/Saunf - Fennel seeds/ Aniseeds
- Shah/Sha Jeera - Caraway seeds
- Ajwain - Carom seeds
- Methi seeds - Fenugreek seeds
- Kali Mirch - Black Pepper
- Lal Mirch - Red Chilli peppers (whole, dried )
- Hari Mirch - Green chilli peppers (whole, fresh)
- Javitri/Japatri - Mace
- Jaiphal - Nutmeg (both the above spices come from same tree but have distinct flavor)
- Kalonji - Onion seeds/Nigella seeds
- Laung/Lavang - Cloves
- Chironji seeds - Cudpahnut seeds
- Sonth/Saunth - Ginger (dry)
- Gud - Jaggery
- Til seeds - Sesame seeds
And those are the spices and common ingredients found in the average Indian kitchen. But this is not the end of the list. There is so much more to the Indian pantry and refrigerator that I am going to put up another list in a different post. And hope that it will be helpful for everybody who loves Indian food and want to make it. So keep coming back and find what you need right here. Hope that the link to penzeys spices will be an interesting browse.
picture courtesy almishipping.com No copyright infringement intended.
Tuesday, January 20, 2009
1) Peel and grate a medium lauki (opo squash/ doodhi/ sorakaya)
2) Sprinkle with a little salt and keep aside for about 30 mins.
3) Squeeze and drain all the water given off by the lauki.
4) Now add 1/2 inch piece ginger(grated), 1tsp chilli powder, 1tsp dhana-jeera, 1/4 tsp haldi and salt to taste. Mix well.
5) Add about 2 tbsp besan, just enough to bind the lauki mixture together so it holds its shape when we fry it.
6)Heat oil in a deep fryer or kadai. Make small balls of the lauki mixture. When the oil heats up to 350 F drop the lauki balls in and fry till golden brown.
7)Drain on paper towels and add to the simmering gravy. Let simmer in there for 10 mins.
8) Serve with paranthas, rotis or any other indian bread of your choice.
TOFU VARIATION #1
1) Soak firm tofu with punjabi badiyan for 8hrs (overnight). You could substitute Nutella Soya bits for the tofu here.
2) Use just enough water for soaking, so they don't become too runny.
3) The next morning make koftas just like in the steps above.
TOFU VARIATION #2
1) Grate equal parts tofu and lauki. Proceed with lauki as in recipe #1. After draining liquid from lauki, add the tofu. Continue like you did with the regular kofta.
2)Add to gravy. (recipe follows)
RECIPE FOR BASIC CURRY/GRAVY
1) Grind together the following to make a thick paste:
- 1 medium onion chopped
- 1 medium tomato, chopped
- 1 inch piece ginger
- 3-4 cloves garlic
2) Grind the following into a dry powder:
- 3-4 cloves(laung)
- 1tsp khus-khus seeds
- 1 pod green cardamom (just the seeds)
- 1 inch piece cinnamon
3)Heat some oil in a wok or heavy bottomed pan. When hot, add 1 tsp of cumin seeds and wait till they splutter. Then add 2 bay leaves, the wet masala grind and cook it on low heat till it leaves oil on the side. Now add 1/4 tsp haldi and the dry powder masala to this and bhunao (cook on low heat ) till the dry rub gives out a pleasant smell. Now add 1- 1/2 cups of water and bring to a boil. Add salt to taste, lower heat to low, add the fried koftas and let simmer for 10 mins. The koftas will soak some of the juice from the gravy. Garnish with some chopped cilantro and serve hot with paranthas or puris. Mmmmmm!! :-D
That's yummy and happiness in your tummy.
TIP: You can use the above kofta recipes and substitute them in your favorite meatball and marinara recipes. Sneaky as well as healthy.
Saturday, January 17, 2009
Thursday, January 8, 2009
The painting on top of the post(sunset in rorutunga) and the landscape( a swiss village) are by a painter named Roland Lee. The painting 'yellow hibiscus' is by the painter Bob Ross. He has a show called 'The Joy of Painting' which is aired on local PBS stations. And the Tulips painting is by Marlies Merk Najaka. The websites are given below. Please check them out for more lovely paintings (on sale) as well as step-by-step painting lessons. And let me know if you have any other such lovely sites on your list :-D
Saturday, January 3, 2009
The pictures we took in night mode were all really hazy :-D So I'm adjusting with the above shots. The upper one shows the frog sitting and fishing beside the pond, which probably at this point is the skating rink itself. A good first time on the ice.
And that was our lovely Boston trip. We had the opportunity to eat at two nice restaurants - Minerva (local) and PF Chang's (chain). Both were good but nothing compared to M's home made dishes. Thanks again M&S.
Thursday, January 1, 2009
This picture was taken at Kanyakumari ( Cape Commorin ) at the meeting of the three seas - Bay of Bengal, Arabian Sea and the Indian Ocean. Its the southern most point of India and very famous because of Vivekananda's Rock. But my reason for picking this particular picture is different. For me it holds a completely different significance. It is related to a TV series called ' Nai Subah' ( translates to New Morning) which was aired sometime in the early '90s. It was a show about drug abuse amongst college students and their rehabilitation. On the whole it was a very sad show, but the last episode held something very meaningful.
The main protagonist was cured of his drug abuse and completely rehabilitated. But he faces problems when he tries to pick up the threads of his life. Friends and family shun him and he becomes despondent. In that dismal mood he collects what little money he has and gets on a bus without a destination in mind. From Bombay, he keeps going till he reaches Kanyakumari. The driver asks him to get down as it's the last stop and the bus will go no further. He then gets down and encounters a painter on the beach. Their conversation runs as given below:
Painter: " why the long face?"
Hero :"this is it. This is the end of land. What's the beauty here for you to paint?"
P: " It depends on where you are standing. You have your back turned that way, but from where I stand, I can see the whole country laid out before me. This is the beginning."
And that's what it is all about. It's all how you look at it. And Kanyakumari sunrise does it for me - give vision and hope.
So may this New Year bring us the best and some of that elusive elixir - Happiness.
HAPPY NEW YEAR !!