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.