Leaves have fallen, flowers have faded, yard looks dormant and dead, it was time to pull out Tomatoes trees that gave us a bounty through out summer. With the cold weather the last crop has mostly been green tomatoes, well I have never made anything with green tomatoes. Now I am in need of suggestion on what can I do with my last crop ?
Dear Readers, please suggest any recipes that I could use the bounty
Thursday, December 6, 2007
Tuesday, December 4, 2007
Enjoy the season with hot Badam Milk.
Monday, December 3, 2007
Raw Mango Dal (Pulla Mavidikaya Pappu)
Hmmm I love mavidikaya pappu, especially when the Mango is really raw. During my trip to India this year my aunt who is a great cook made some Mango paste for me from the sourest of the Mangoes you can find. Just a spoon full of this baby and the Dal turn into one delicious treat to be eaten either with Roti or Rice.
Now pickling Mango follows the same process of making pickle, raw mangoes sun dried and salted and a healthy dose of Haldi ( Turmeric) is added. This stays well for few months and this gives you the exact flavor of raw mango back home.
Pickled Mango Paste
2 tbsp Mango Paste
1 cup Toor dal cooked and made into a paste
Salt according to taste
For seasoning (Thadka)
1 tbsp Ginger paste
1 tbsp Garlic finely chopped
8-10 Curry leaves
a pinch of Hing
1/2 tbsp Jeera (Cumin)
1/2 tbsp Urad Dal
1/2 tbsp Mustard seeds
1/2 tbsp Ghee (clarified butter)
1/2 tbsp Oil
1. Add ghee and oil to a warm pan, add all the ingredients for thadka and when mustard starts to splutters and toor dal
2. To the above add Mango paste mix well add a little bit of water if the consistency seems thick
3. Allow it to boil for about 5 min
Remove from heat and serve with either roti or rice . This would be my entry for JFI hosted by
Sunday, November 25, 2007
Both of recipes for today have been inspired by my stay at Hyderabad this summer, I was so in love with the mocktails menu. We practically ate in restaurants every single night and mocktail was a must on the table. Few of my favorites in Hyderabad have been Chutneys,Angeethi,Little Italy, Basil , Phirangi Paani, Zhaafran, Ohri's, Fusion9, Gokhul Chaat, Minerva Coffee Shop and Tabla. Also the best part was the street fare food, corn masala was sold at every mall/stores. This was made of American corn with the choice of flavorings.
Blue Curacao is nothing but Sweet Corn Syrup with blue food coloring. You would get them in stores like Bev more etc..
Blue Curacao Mocktail
1 ounce Blue Curacao
3/4 cup club soda/Sprite/ Lemon Flavored soda's
pinch of salt ( I used sea salt)
1/2 table spoon of lime juice
few ice cubes
few mint leaves crushed (optional)
and peeled skin of lemon
Mix all the above in a Martini shaker and give it a good 15 shakes
Remove the cap and pour and a frozen raspberry and serve.
Thursday, November 8, 2007
Roasted Butternut Squash Soup
Nothing more comforting then slurping on a piping hot bowl of soup and cozing up watching a desi masala/Bollywood movie.With the advent of winter,well almost markets showcase beautiful gourds and squashes and other beautiful winter vegetables. I usually make regular desi version of squashes like sabji and stews,this time tried making roasted soup. Tried roasted butternut squash at a local restaurant and loved it to the core. Sage and Butternut squash make a good pair.
Monday, October 29, 2007
Chili Cheese Sandwich
I can vouch for this to be the easiest yet delicious breakfast/lunch/snack.Takes less then a like 2 minutes to make. So now when anything is this simple I am sold on it.This dish has very funny origins for me, but too personal to share but I am sure my friends who regular my blog will get a good laugh.
You can modify with a variety of breads and cheeses. You can use whole grains, white wheat and add a variety of cheese like Swiss, Cheddar, Provolone.
2 slices of bread ( wheat/whole grain/white)
1 slice cheese ( Cheddar/Provolone/Swiss)
1 green chili finely chopped
1. remove the crust from the bread
2. Place cheese on the bread and top it with chili pieces
3. place the other bread slice on the top
4. put the above in the sandwich maker and toast till done
Saturday, October 20, 2007
thats its chocolate eggs !!!
My entry for Click event hosted by the funniest and most dynamic duo in the blog world Bee& Jai of Jugalbandi. Theme for this month was EGGS !!.
Egg cakes, simple 3 steps
1. Make a hole about 1/2 inch hole in a egg
2. Remove the inside and clean with salt water and allow it to dry
3. Make a cale mix, I used to store brought Betty crooker mix, mix according to instructions
4. Fill in the dried egg shells with cake mix and bake according to instructions.
5. When cooled peel the shell off, and here come a beautiful sponge cake in perfect oval/egg shape.
6. For fun mix and match cake batter and also could dip the egg shaped cake in chocolate to make decidant choclate cover egg shaped cakes.
Friday, October 12, 2007
This weekend made a typical Punjabi lunch with dried Val papdi seeds, roti and my absolute favorite Chaas or salted lassi as I knew growing up.
Had Chaas first time here in Bay area in a small restaurant called Deedee’s, this is a family run restaurant where food truly tastes home made and it’s absolutely fresh. We colleagues used to frequent it while working in Mountain View area. Afternoon lunch was always served with a cold glass of Chaas. So today’s chaas is inspired from Deedee’s.
¾ cup water
A pinch of salt
Pinch of cumin powder
Pinch of chaat masala
Top it with a pinch of jeera/cumin powder and chaat masala.
1 cup dry val papdi (soak overnight)
1 onion cubed into small pieces
1 tomato chopped
2 tbsp ginger garlic paste
1 tbsp kasoori methi
1 tbsp garam masala
2 tbsp ginger
2 tbsp haldi
pressure cook val papdi add ginger ,potatoe and salt to the water
in a pan add a tbsp of oil add ginger garlic paste and kasoori methi,fry for few seconds
add onions and tomatoes and fry
to the above add boiled and drained val papdi, garam masala
mix well and cook cover for 5 minutes
once removed from heat add ½ tbsp of lemon juice
Serve hot with roti’s ,cold glass of chaas and some farmer market's strawberries.
Wednesday, October 3, 2007
A trip to farmers market- Sun Dried Tomato Pasta, Bruschetta and Sour Dough Bread
What can a trip to local farmers market inspire, well for me a tasty Bruschetta and whole wheat pasta with home made sun dried tomato pesto with all the fresh basil and other vegetables which are picked right off just hours before.
I am a huge supporter of local farmers market, I find it very therapeutic to walk in the market, browsing through the isles with hand written prices of the vegetable which might have been just hand picked few hours ago . Usually prices in the farmers market are pretty comparable to local stores some cases you might find them a little pricey but I don’t mind paying that extra dollar to the farmer who grew rather than the big institutions which make money out of the farmers.
I tend to go every week and there are only few more weeks before it closes for the year. My usual buys are fresh flowers, nectarines, squashes, zucchini, chilies and few bean varieties. These taste and smell extremely fresh and you can see the difference in quality.
This year as I have bragged earlier enjoyed a bounty of tomatoes in my back yard and the best part no fertilizers and no chemical were added to the soil so I do consider them partially organic.
Made sun dried tomatoes old fashioned way, cut tomatoes into slices and dried them in the sun for 2 days and Walla perfectly sundried tomatoes. Made sundried tomato pesto with fresh basil from farmers market. Also made bruschetta with bread brought from farmers market.
Sundried Tomato Pesto
2 cups sun dried tomatoes
1 cup basil chopped
½ cup olive oil
2 tbsp pepper
Salt according to taste
1 fresh tomato chopped
In a food processor chop sun dried tomatoes, then add basil, olive oil, garlic, salt and pepper. Grind either course or fine depending on your liking; I ground to a fine paste.
Prepare pasta according to instruction and when boiled drain the paste and add the above pesto and mix well.
1 loaf of bread cut into thin/think slices (I used sourdough bread and cut into think chunky slices)
To make the topping
4 cups tomato finely diced
1 cup basil
3 garlic very very finely chopped
¼ Olive oil
Dice tomato into fine pieces; add finely chopped basil, garlic, pepper, salt and olive oil. Mix well
Pre heat over to 350, brush the bread with garlic and butter (optional) and toast in the oven for 3 min till it gets crispy.Remove from the over and top with tomato topping and serve
Bruschetta and pasta are what I called comfort food,makes an excellent, easy and tasty dinner or brunch
Wednesday, September 26, 2007
Mavalli Tiffin Room -MTR
My history with K-Cuisine goes long way back, was fortunate enough to have spent some of the best years of my life in Bangalore, must say those years were the most sweetest and carefree life I have ever lived. Bangalore is such a cosmopolitan city, beautiful weather, warm people myriad choices of food all in all it was a great city to live. Usually during summer after a hot afternoon there would be slight drizzle in the evening and in our house after the drizzle your truly along with parents and brothers would go to Banshankari 2nd stage complex and enjoy chaat or dosa from the near by dosa camps.
Never before have I seen such quality food in huge numbers else where, every nook and corner in Bangalore has small restaurants like darshans, vihaar and dosa camps.
My entry to RCI- Karnataka would be MTR, that’s right Mavalli Tiffin Room, one of the largest food conglomerate in India, has its origins and history very tightly associated with Bangalore and Karnataka. The standards set by this 78-year-old institution are not easy to emulate
MTR”S Heritage (courtesy MTRfood.com)
At MTR, we are proud of our rich heritage. Our tradition of food and hospitality began in 1924 with the establishment of the Mavalli Tiffin Room by the Maiyya family in Bangalore, India. This restaurant is a city landmark today and people still stand in queue to savour its unique, completely authentic dishes. Over the years, we have played proud host to many distinguished personalities who dropped by for the excellent coffee and the stimulating conversation.
MTR is/was a favorite to many famous politicians/leaders and other celebrities. I myself have enjoyed a love/hate relation with MTR, love for the finger licking good food and hate for the big queues and wait times at any given point of time.
Idli that melts right in your mouth
Not to mention the sambar and chutney which truly are out of the world
As a young bride cannot even mention the number of times MTR instant foods have come in handy,now even as an experienced cook I rely on MTR for a quick break fast or a snack.
Used the following instant mixes today to prepare my entry for RCI hosted by Asha
Quick and easy yet very delicious. Recipe for samabar can be found here
Tuesday, September 25, 2007
Aloo Bread Roll
Click here for recipe and instructions
Make aloo stuffing
fill the stuffing with bread slice
Monday, September 17, 2007
2 big tbsp peanut butter
2 tsp red chili paste
2 tbsp vinegar
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp lime juice
And salt according to taste
Vegetable for stir fry
½ cup onions slit vertically into thin slices
½ cup carrots julienne
½ cup soy beans
½ cup broccoli flowers
½ snow peas
1 tbsp ginger julienne into thin slices
1 tbsp garlic
1 tbsp green chilies
1/ can of coconut milk
Salt according to taste
½ tbsp sesame oil or any other regular oil
1 cup of Linguini/angel hair paste cooked according to package instructions and drained
1.In a wok add ½ tbsp sesame oil, add ginger, garlic and chilies for few seconds add onions, carrots and the rest of the vegetables add a pinch of salt and fry till the vegetables a little cooked but still crunchy
2. Now add Thai curry sauce to the vegetable mix well and then add coconut milk
3. Mix well and bring it to a boil
4. Add boiled and drained linguini to the above and stir well
5. Squeeze juice of half a lemon and remove from heat
Serve hot with a glass of cold ice tea and enjoy the warm Thai curry noodles on a chili evening.
Sunday, September 16, 2007
Tuesday, September 11, 2007
Chinta Chiguru Pappu (Tender Tamarind Leaves Dal)
1 cup dried tamarind leaves
1 cup toor dal boiled and mashed into a fine paste
½ cup of tamarind water
1 tbsp ginger garlic paste
1 tbsp urad dal
1 tbsp jeera
1 tbsp mustard seeds
A pinch of hing
8-10 curry leaves
1.In a pan add a tbsp of oil add all the thadhka ingredients, ginger garlic paste when mustard seeds start to splutter add dried tamarind leaves
2.Add tamarind water to the above and allow it to cook covered for about 5 minutes till the leaves turn color. (optionally add water if required to cover the tamarind leaves)
3.Once the leaves have been boiled in tamarind juice add mashed toor dal paste, add salt and haldi.
4.Mix well and allow it to boil for another 6-8 minutes.
Monday, September 10, 2007
I believe this is widely popular in North India and is sold as a street fare. I remember eating/drinking this as a kid a while ago on our trip to Delhi in Nirula’s.
More info on Falooda can be found in wiki here
For today I decided to make Kesar Falooda
To make 1 cup of Falooda
1 cup chilled whole milk or half & half
1 small cup of vermicelli (this is sold separately and usually made of arrow root rather then wheat)
1 small cup of sabjal/takamaria seeds
2 small scoops of kesar ice-cream
2 tbsp sugar
1 tbsp tutti frutti (optional)
1.boil vermicelli in hot water for 10 min and then immediately place it cold water for 10 min and stir well allowing to cool
2.In a glass layer a spoon full of vermicelli, pour cold milk, sugar, rose water (optional), sabjal seed, tutti frooti , mix well
3.float 2 small scoops of kesar icecream on the top of the glass and serve
This will be one refreshing drink, This also is my entry to Monthly Mingle ,Liquid Dreams hosted Meeta
PS: for folks in Bay area Real Ice-cream Kesar Pista works excellent, folks who would be visiting bay Ice-cream from Real ice-cream should be a must try, store carries exotic flavors like chikoo,gulkand, green tea, kesar,mango etc and all their ice-cream are eggless