APPYAYAN

Barley & Veggie Salad with Greek dressing

2010-04-08T17:23:00.003+08:00

Today I'll share a quick salad recipe with Greek yogurt dressing just perfect for summer. In summer during daytime, I don't feel like eating, I kind of loose my appetite (which happens to many people), during that time a simple cold salad what I prefer to indulge, which is healthy as well as yummy. To make this salad nutritious and filling for me, I used cooked barley and well soaked green beans and veges on a bed of lettuce with chilled yogurt dressing. Yummmmmyyyy.....

Ingredients : (serves 2-3 persons)
Cooked pearl barley : 1 cup
Green beans : 1 cup(soaked overnight)
Carrots : 1
Red beets : 1
Cucumber : 1
Small radishes : few
Tomato : 1
Fresh parsley(finely chopped)

For dressing :

Greek Yogurt : 1/3 cup ( or normal yogurt will also do)
Juice of 1 lemon
Honey : 1 tblsp.
Olive oil(prefered)/vegetable oil : 2 tblsp.
Garlic : 1 clove(big-grated)
Salt and ground Black pepper to taste

Method :

To cook the barley, boil some water, add barley and little salt. Cook in reduced heat until barley in tender(it takes about 30-45 minutes average).
Soak green beans in enough water overnight. Don't need to boil.
To make the dressing : In a bowl, whisk together honey, lemon juice, yogurt, garlic and little salt and pepper. Chill in refrigerator for 30-45 minutes.
Assembling the salad : cut all the veggies into bite size pieces. Before serving, in a big bowl, add the veggies, cooked barley and soaked green beans. Add chilled yogurt dressing. Mix and finally sprinkle chopped parsley. Season with salt and black pepper if needed.
Serve.......................

Sending this to Usha's Healthy Inspiration - Salad event
and to my event "Spotlight : Summer food & drinks",
and to Madhuri of Cook-curry Nook on her event "Serve me some - Salad"

Pasta in Alfredo Sauce ( low-fat version)

2010-04-06T13:27:00.001+08:00

Alfredo Sauce is a rich, creamy accompaniment to any pasta. Alfredo sauce is a white sauce, traditionally it was made with butter and Parmesan cheese, but more modernly, and especially in the United States, alfredo sauce also includes heavy cream. In many parts of the world, Alfredo sauce is prepared separately from the pasta. In Italy, the country where these sauces and pastas are originated, Alfredo sauce is not made separately from the pasta. Instead, the ingredients are added to the pasta individually and the whole mixture is tossed to coat the pasta.

This Alfredo sauce with any kind of pasta is one of my family's favorites. It may not come to the low fat recipe category, but for a special treat you can't beat cheese and pasta together! Once in a while, we deserve some indulgence, right?

In my low fat Alfredo sauce version, I don't add cream, I totally avoid it, instead I use both parmesan and mozzarealla cheese. To substitute the cream, I use flour with milk and it makes this sauce extra creamy but lower in fat.

Ingredients:

Pasta (any kind of pasta will go, I used large shell shaped one)
Garlic : 3-4 cloves(big-minced)
Onion : 1(medium-sliced)
Broccoli, potato & peppers : 1 cup(sliced lengthwise)
Parmesan cheese : 1/3 cup(shredded)
Mozzarella chesse : 1/3 cup(shredded)
Milk : 1/3 cup(approx.)
Flour : 3 tblsp.
Salt to taste
Butter/oil : 2 tblsp.

Method :

Boil water in some heavy bottomed pan, add salt and pasta. Drizzle little oil while cooking pasta to avoid sticking to one another. Cook until pasta is done, approx. 12-15 minutes. Pasta should not be over cooked, not too soft, not too hard. Drain and set aside.
Heat butter or oil in a pan, shallow fry the sliced veggies with salt and set aside. In the same pan, add onions and minced garlic. Saute for a while, but don't let them get brown. Add flour now, stir continuously, when it starts changing colour, add milk. Cook until it thickened.
Now add shredded parmesan and mozzarella cheese little at a time and stir to mix it with the sauce. Before adding cheese, lower the heat to low to avoid burning.
After adding the cheese, add pasta and coat well with the sauce. If you think, the sauce is little thick, add little more milk and adjust the creaminess of the sauce. Add salt and pepper to the pasta according to your taste.
Mix well and cook gently for 2-3 minutes, stirring in between, so that pasta can absorb the sauce.

Serve topped with some extra parmesan cheese, tomato slices and parsley.

Earlier pasta recipe reposting for the event :

Classic Mac n Cheese with vegetables(stove top version)

Sending these pasta dishes to Sowmya for her Cooking with pasta Event.

Announcing another Spotlight event, "Spotlight:Summer Foods & Drinks"

2010-04-05T12:59:00.000+08:00

April is my blog-o-versary month. 2 years back at the mid of the month I started this journey to this amazing world of blogging. So far, no idea how much I could contribute to this amazing world of sharing and learning, but I learned a lot for sure and above all I made so many good friends. So to mark this April, which is very special month to me, I thought to host an event. I started an event named "Spotlight" on August last year, first thought to do it frequently, but because of lack of time, couldn't make it. But now, it's perfect time for another "Spotlight".
Summer is approaching us quite fast. In spring, it feels like summer. So, we have to be prepared for that from now on. During the warm and sultry days of summer, our appetites decrease and we don't feel like eating as much as we should. At the same time, it's also important to meet our daily nutrition requirements. In Summer, it's necessary to drink up lots of fluids and eat food that is nutritious and easy to digest. So, this month's Spotlight theme is "Summer foods & drinks".

The rules of the event :
1. Looking for easily digestible and easy-to-make recipes for summer, anything form sorbet to ice cream, Simple soup and salad recipes, juices, smoothies, One pot meals for quick cooking, simple comfort food or whatever you love to prepare in Summer and share with me.
2. Post your recipe from now on till May 2nd, which is Sunday. i.e the deadline is May 2nd, 2010.
3. In your post, don't forget to link it to this announcement and feel free to add the logo which is made especially for this event. You can also send me posts from your archives, but make sure to repost it with the link to the event.
4. No restriction to the number of entries.
5. Non-bloggers too can participate by sending their entries with recipe details and picture to my e-mail and I will add them in the round-up.
6. The entries sent to this event can be sent to other events.
7. You can send the entries to indranidh(at)gmail(dot)com, subjest as Spotlight : Summer Food & Drinks, with the following details,
Your name:
Blog name:Recipe name:Recipe URL:
Attach a photo of 300 pixels wide
Send in your entries on or before May 2nd, 2010..round-up will be published the following week after the deadline. For further doubts or queries about the event, send me a mail to the above mentioned e-mail address.

So cook up your creative ideas and flood my mailbox with your beautiful intries...... looking forward to your support and contribution to make this event a success.

Here is the previous round-up of Spotlight : Fish

Mango custard (stovetop recipe)

2010-04-01T20:14:00.001+08:00

Seeing so much sunshine in my blog, I thought to celebrate this joyous occassion with sunshiny yellow Mango Custard, which I made last weekend. Yes, every time I get some awards from fellow bloggers, I cheer up like I am getting my first award. Every time it feels the same, getting so much love and affection from fellow bloggers is something every blogger will cherish. Isn't it? Thanks again dear Kamalika and Deepti for your love.

What is Custard ?

Custard is a recipe that is based on heating, blending and slowly cooking a varying amount of egg yolks, milk and sugar. In the UK, custard is a sweet sauce that is medium - thick in consistency, which is poured onto your favourite dessert, however in other parts of the world, custard can be very thick. Custard has got to be the most popular dessert sauce in the UK. It is usually offered as an accompaniment to most pies and a number of hot puddings. Most people in the UK would not dream of having a portion of apple, rhubarb or cherry pie without a huge serving of warm custard to go with it.
Traditionally, custard is made by using a double boiler, however it can just as easily be prepared in a saucepan, although care must be taken to cook the custard over a very low heat so that it does not curdle. The most important thing to remember when making custard is to beat the egg yolks and sugar together in a separate mixing bowl and then pour the warm milk or cream over the egg yolk mixture into the mixing bowl rather than adding the egg yolks to the saucepan. This is so that the eggs do not cook and scramble. Once the eggs and sugar have been blended into the milk, the mixture can then be returned to the saucepan and the custard is cooked very slowly until it thickens to a creamy consistency.
For a very rich custard, which is unfortunately loaded with calories and fat, recipes will call for double cream to be used. On the other hand, for a lower fat version, you can substitute the double cream for single cream, milk or a mixture of the two.
Mango Custard is a classic dessert..just perfect for summer..I am a huge mango lover..if I don't get good mangoes, I keep few tins of mango pulp in my pantry...
This time I made custard with Alphanso mango pulp and basic recipe of making custard..just came out perfect.

Ingredients :

Milk : 600 Ml.
Egg yolks : 3
Brown Sugar : about 4 tblsp.
Vanilla essence : 1 tsp. (optional)
Mango Pulp : 1 cup
Cornflour : 2-3 tsp.
Slivered almonds & pistachios : 1/3 cup
Cubed fruit pieces : 1/3 cup

Method :

Pour the milk into a heavy bottomed saucepan and bring to boil. When it just starts to boil, remove from heat and set it to cool slightly.
In a seperate bowl, whisk together egg yolks, sugar and cornflour until smooth and sugar is dissolved without any lumps.
Keeping the milk pan off the heat, mix egg mixture into the milk with a wire whisk adding little by little. Add mango pulp and vanilla essence, too same way with wire whisk. There should not be any lump.
Take the pan again on stove and cook over a low heat stirring continuously until milk thickens a bit.
Remove from heat and set aside to cool in room temperature. Transfer it to a serving bowl. Then chill in the refrigerator for at least 1-2 hours. This way Custard will set and thicken little more.
Before serving, decorate with fruit pieces, slivered almonds and pistachios.

Check out my Caramel Custard recipe, made in Pressure cooker

Sunshine in my blog

2010-03-31T18:11:00.001+08:00

Recently, My blog is showered by awards from my fellow bloggers. Kamalika of Silence Sings has shared a bunch of sweet awards with me....what to say, I am just honoured, Kamalika that you thought of me and you think that I deserve these awards.
Kamalika, a extremely talented blogger, cook and writer. I am just attracted to her writing skill. I recently get to know her and from then she has never failed to encourage me by leaving her sweet comment on every post. I thank you from bottom of my heart for these lovely awards and hope our friendship will continue to bloom.

My another blogger friend, Deepti of Panchamrutham, has also showered me with Sunshine award. Thanks a lot, Deepti..Wish you all the success and fame in the blogosphere. Deepti is very talented blogger and has a wonderful space with so many traditional and creative recipes..I'm so happy to get to know such wonderful bloggers and learn from them. Friends, I'm sorry sometimes I don't get time from my busy schedule to visit your blogs and leave my comments. Please don't mind and visit me regularly and let me feel your presence with your encouraging comments on my posts.
Now, I would love to share my precious awards with few of my fellow blogger friends, who are very creative and talented.
Sharmila, Tina, Bong Mom, Soma, Aruna, Sudeshna, Sowmya, Malini, Suparna, Chitra, Hari Chandana, Radhika, Sharmistha, Tulip, Sunanda, Shanthi & Sayantani

The rules of these awards :

Put the logo in your post or blog
Pass on to atleast 12 bloggers
Link the blogger in your post
Let them know they have received this award
Share the love and link to the person from whom you have received the award

So enjoy your awards, friends and a sunshiny yellow Mango Custard for you..have a spoon, please....:)) Recipe is following in my next post..till then....

Now, My blog is really shining...isn't it?

Tried & tasted Home remedies for cold and cough for kids'

2010-03-29T18:41:00.002+08:00

As weather is shifting from cold to hot, this time is quite dangerous for kids as well as adults. Specially kids, it's really difficult to protect them from this change of season. So, they get cold and cough, sinus and so on. For my kids, I never use any cold & cough medicine/syrup. Because, for kids cold & cough syrup don't really work. I like to use natural herbal produces as a home remedy. It soothes and helps kids to recover quite fast. This remedies I have tried and got extremely good results. So, I want to share with you all............

Home Remedies for cold :

Mix 1/2 a tsp. of honey, 1/4 tsp. ginger juice, 1/4 tsp. lime juice and a small pinch of black pepper in a big spoon. This is one serving. Give your kids the same at least 3-4 times a day.
Oil massage : I also rub their chest, back, under the feet and palm with some hot oil. In a bowl, take little oil, add some black cumin seeds(kalonji) and crushed garlic, warm up the oil and rub on for 5-10 minutes, but the oil should be warm, don't use cold oil. Then cover their body with warm clothes. I normally do this before going to bed. This oil massage keeps the chest totally mucus free.

Home remedies for cough :

Mix 1/2 tsp. of honey and 1/2 tsp. juice of Tulsi(Basil) leaves in a big spoon. Warm up a little over the gas stove and give this to your kids 3-4 times a day.
In a big pan, boil some water with 4-5 cloves of crushed garlic bulbs. When cool in room temperature, filter the water and give it to your kid at least 3 times a day. A little sugar can be added.

For Dry cough :

Mix 1/2 tsp. ginger juice and 1/2 tsp. lime juice and drink it. It really works.

In cold and cough, the most important thing is to keep your kid's body warm. All these natural ingredients just does the same thing to your body, makes body warm.

Sending this home remedies to Ruchika Cooks who is hosting this month's Home Remedies : Series II, event started by A2Z Vegetarian Cuisine

Red cabbage, kidney beans and Tomato salad with a zesty salad dressing

2010-03-25T13:37:00.005+08:00

As Summer is approaching quite fast towards us, our meal should be light but nutritious and at the same time should fulfill our hunger pangs. Salad is one such sort of meal which fits these criterions. In summer, I don't feel like having a heavy lunch, instead I would love to have some simple homemade soup and a plate full of crispy salad with a simple light dressing. Same time, salads are also good for your health. Fresh, raw vegetables contain vitamins, minerals and fiber in their full form. You can eat as much as you want until you're satisfied with minimal calories and salads are almost fat-free, unless you're adding some heavy cream in your salad dressing.
To make your salad low in calories and fat free, buy fat-free salad dressing or make your own mixing little Olive oil, flavorful vinegar, honey and lime juice. Add some nuts, fresh fruits, dry fruits, cooked barley in it to make it more nutritious. Choose dark colored vegetables for your salad, as they contain more vitamins and minerals compared to light colored veges. So adding all these, you can make a perfectly balanced meal.....remember, the right amount of nutrients per meal is what you want.

Here is one Simple but crunchy, crispy salad idea for you.....this salad is very easy to put together and crispy and goes well as a side dish with any meal.

Ingredients :

Red cabbage (shredded) : 1/2 head
Tomato : 2(chopped)
Cucumber : 1(chopped)
Corn kernels : 1/2 cup
Red onions : 1(finely chopped)
Soaked and cooked red kidney beans : 1/3 cup(optional but recommended)
(You can see how colorful salad is it from the colorful ingredients, right?)

For dressing :

Vegetable oil/Olive oil(preferably) : 2 tblsp.
Fresh lemon Juice : 2 tblsp.
Vinegar : 2 tblsp.
Fresh cilantro/coriander leaves : 2 tblsp. (chopped)
Oregano : 1 tblsp. (optional)
Sugar : 1 tsp.
Salt and pepper to taste

Method :

Chop all the vegetables. You can add any vegetables of your choice.
Make dressing by putting all the ingredients in a bowl and whisk together to mix well.
Add dressing in your salad bowl and combine well. Your zesty salad is ready to serve.

Reposting my older salad posts for the event :

Sending all 3 of these salad to Healthy Inspirations Event - Salad, hosted by Usha @her place, Veg Inspirations
And to Madhuri of Cook-curry Nook on her event : Serve me some-Salad

Sorshe Sim (Flat beans in mustard seed paste)

2010-03-23T13:07:00.000+08:00

Today I want to share a very simple recipe..i.e., Sorshe Sim. Sim, is the name for Flat beans in Bengali and Sorshe is Mustard. So, flat beans is cooked in mustard seed paste. It's very easy to make and flat beans cook very fast, tastes yummy with Hot rice.

Flat beans are green and in their fresh form, they come with multiple beans in a large outer pod. Beans are full of nutrition. Beans are a good source of essential B vitamins, protein, fiber, carbohydrate and iron. Beans are a good source of fat-restricted diet, as it contains only 2-3% fat. Beans contain no cholesterol. Since they are one of the richest source of fiber, they actually help to lower bad cholesterol level.

Ingredients :
Flat beans: 10-15 nos.
Mustard seed : 2 tblsp.
Green chilli : 1 or 2
Turmeric powder : 2 tsp.
Salt to taste
Sugar : a pinch
Oil : 2 tblsp.

Method :

Wash and drain flat beans. Method to cut flat beans: First, trim the edges half way thru and pull all the way to take out the string like thing on both sides. Do the same for the other side. Follow the same process for other flat beans. Then cut in 1/2 to 1 inch pieces.

Prepare mustard seed paste: Set aside 1 tsp. mustard seed for tempering. Soak rest of the mustard seeds in 1 tblsp. water for 10 minutes. Grind into fine paste in a dry grinder/coffee grinder adding a pinch of salt and green chilli. Take out the paste and add 2 tblsp. of water and keep aside.
Heat oil in a pan, temper with mustard seed. When they start to splutter, add cut flat beans. Season with little salt and add turmeric powder. Stir for 2-3 minutes, then add mustard seed paste.
Stir to mix well until paste dries up and mix well with beans. Then add about 2/3 cup or enough water to cook the beans. When water dries up and beans are cooked, check the seasoning. Add salt if needed and add sugar. Mix well.

Remove from heat and serve with warm plain rice.

Mughlai Potato

2010-03-17T13:53:00.000+08:00

Mughlai Cuisine : Mughlai cuisine is one of the most popular cuisines not only in India, even in Abroad, whose origin can be traced back to the times of Mughal Empire. Mughals were an Islamic imperial power and descendants of the Timurids of Turkistan. Timurid prince Babur who invaded India on sixteenth century. Mohammad Akbar, Jahangir, Shahjahan are some of the famous Mughal emperors who ruled over India and Taj Mahal, Red Fort, Jama Masjid are some of the finest example of Mughal Architecture. They brought exotic spices, dried fruit and nuts and new cooking methods to India.
Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. The cuisine is strongly influenced byPersian and Turkic cuisines of Central Asia.This cuisine dominates in the northern part of India and has strong influences of Muslim Cooking. 'Mughlai' dishes as they are called have lots of milk and cream with whole spices to make a rich and spicy meal. Mughlai food is quite spicy and has a very unique aroma. Mughlai cuisine includes many famous dishes such as Kormas, Kebab, Kofta, Pasanda and Biryani, Jalfrezi, raan (roast lamb) and pulao.The rich preparation of Mughlai food consisting of flavored sauces and butter based curries is so tempting that food lovers are bound to crave for more and more food.
I also love the richness of Mughlai cuisine and tried some of them in my kitchen. I'll share a simple but aromatic Mughlai Potato dish today, which is just lip-smacking. This can satisfy your crave for resturant style food at your home within 30 minutes...try it out

Mughlai Potato...........................

Ingredients :

Small baby potatoes/new potatoes
Green peas : 1/2 cup
Onion : 2 (medium-grated)
Fresh root ginger : 1" (grated)
Garlic : 3 cloves
Green chillies : 1 or 2 (as per your tolerance level)
Dahi/Yoghurt : 2/3 cup
Poppy seeds : 2-3 tsp.
Green cardamoms : 2
Cloves : 4
Turmeric powder : 2 tsp.
Coriander powder : 1 tsp.
Cumin powder : 1 tsp.
Chilli powder : 1-2 tsp. (as per your tolerance level)
Sugar : 1 tsp.
Salt to taste
Oil/ghee: 3 tblsp.
Cream : 2 tblsp.(optional)
Fresh coriander leaves for garnishing

Method:

Wash and peel the potatoes, prick them allover using a toothpick or cocktail stick. Sprinkle a pinch of turmeric and little salt over them and keep aside for 10-15 minutes.
Spice preperation : Grind cloves, cardamoms, poppy seed, chillies, ginger and garlic to a fine paste using very little water.
Heat oil in a pan, fry potatoes from all sides until lightly browned, remove and keep aside. Marinate potatoes with curd/yoghurt, above paste and salt. Keep aside for at least 45-60 mins. (frying potato is optional, but I prefer to do it)
In the same oil, add grated onion and fry until it is browned, then add cumin, coriander, chilli and turmeric powder. Add 2-3 tblsp water to avoid the spices to burn. Fry the spices with onion for 2-3 minutes or until oil seperates.
Add marinated potato mixture in that and fry for another 3-4 minutes. Then add enough water to cook potatoes. Season with salt, simmer the heat and let it cook covered until potatoes are tender, not over cooked. Add peas now, mix well.
Add cream, sugar and salt, if needed. Cook for 2-3 minutes, until peas are tender.
Your mughlai potato is ready to serve, garnish with fresh coriander leaves and serve hot.

Enjoy this rich, aromatic curry with Biriyani, Pulao, or any kind of Indian bread, like naan, paratha, Kulcha etc.....

The Chemistry of Food - Part 2

2010-03-12T12:57:00.000+08:00

These are some more facts...enjoy !!!!!!!!!!
Here is part 1 of this series

1. Why don’t oil and water mix?

When oil is poured on water, the oil rises to the top and does not mix with the water. A phenomenon called polarity causes these molecules to repel one another. In atoms, the positive electrical charge of the nucleus is balanced by the negative charge of the electrons: as a result, atoms have no net electrical charge. But in molecules, formed when atoms link up, one end of the molecule may have a positive charge and the other a negative charge, resulting in an unequal charge. Molecules possessing this electrical imbalance are said to be polar; molecules with no such imbalance are called nonpolar. Water consists of polar molecules because the oxygen atom has a partial negative charge and the hydrogen atoms a partial positive charge. On the other hand, oil molecules, composed mainly of carbon and hydrogen are nonpolar, because they have the same positive charge everywhere. Polar molecules mix together because their positive and negative regions attract one another. Nonpolar molecules also attract one another but not as strongly. When a polar and a nonpolar substance are mixed together, the mutual attraction of the polar molecules squeezes out the nonpolar molecules, which are also drawn to one another. In this way, two substances remain separate.

2. How does soap remove dirt?

The simple act of washing one’s hands or clothing in soap and water involves chemical interactions at the molecular level. Typically, the dirt in clothes includes both dust from the air and greasy matter from the body. Because water is polar, that means it has a small electrical charge, and oil is non-polar or has no charge, the two substances do not mix, and water alone can’t remove oily dirt. But the soap molecule has both a polar end, known as hydrophilic or water-soluble and a non-polar hydrophobic or non-soluble end .

Working together the two parts remove dirt. The non-polar hydrophobic ends in the soap molecules absorb, or cling to the non-polar oily dirt molecules. At the same time, the hydrophilic ends completely surround the oily dirt particles, forming sphere-like structures called micelles. The surrounded dirt molecules are held in suspension in the water and prevented from reattaching themselves to the fabric. Rinsing away the soapy water removes the dirt molecules suspended in it.

3. How is drinking water purified?

The purification of drinking water proceeds in several stages. The first step is sedimentation, in which large particles suspended in the water settle to the bottom. The second is filtration, in which suspended solids and harmful bacteria are strained out. In the third stage, chlorine, a powerful disinfectant, is added to the water to kill the remaining microorganisms.

Unfortunately, chlorine can give water a bad taste and in large doses can even cause serious health problems. A substitute used in some countries is ozone, a safe, tasteless gas consisting of three oxygen atoms bound together. But because ozone’s germ-killer power does not last long, a tiny amount of chlorine must still be added for long –term disinfection. How ozone works--- An electrical discharge turns three molecules into two ozone molecules. In water, ozone splits into oxygen atoms and molecules that kill germs.

4. Why is flour cooked?

A major component of flour is starch, which consists of long chains of glucose molecules bound together. When raw, these chains form a rigid pattern, known as beta-starch, that resists digestion by the body’s enzymes. But when the starch is boiled with water, or baked as loaf of bread, its crystalline structures begin to break down. Water molecules seep in between the glucose molecules, giving the starch a pastelike consistency called alpha-starch. Since enzymes can break down the alpha-starch, the flour is much easier to digest.

Unfortunately, alpha-starch returns to the beta-starch stage when the temperature falls and the moisture evaporates. This tendency, known as the aging phenomenon of starch, produces a hard form of beta-starch as in stale bread that is once again difficult to digest.

5. Are all sour food acidic?

Not all sour food can be classified as acidic, even though they may appear to be at first. The lemon, for example, tastes sour and tests highly acidic, but it is classified as a basic or alkaline food. The lemon’s high content of sodium, potassium, calcium and magnesium- substances that, when mixed with water, show up as alkaline in laboratory tests-is the cause for the rating. Conversely, foods that contain substances such as chlorine, phosphorus or sulfur, all of which show acidity when they are mixed with water, are categorized as acidic. Such foods include carrots and spinach.

To determine if a food is acidic or alkaline, scientists heat it until all that remains are ashes- a process that mimics the digestive process that occurs in humans. Then they dissolve the ashes in water and measure the acidity of the solution, determining its pH value.

The pH value :

The pH scale which ranges from 0 to 14, upto 7 is neutral. Foods with a low pH value are acidic, while those high values are alkaline. The pH of human blood is 7.4, which is nearly neutral. Milk measures an acid 6.5, oranges 3.5, Ammonia registers an alkaline value of 12.

6. Why foods have different freezing points:

The freezing rates of various foods differ depending on their moisture contents. At –15 degreeC, or 5 degreeF, 93 % of the milk and 88 % of the onion-two foods with a high water content will freeze. At the same temperature, only about 78% of the apple and 73% of the orange and 65% of the banana frozen.

The Chemistry of Food - Part 1

2010-03-10T13:48:00.000+08:00

There is obviously great deal of Chemistry present in every steps of food formations. Do you want to know what happens when eggs are boiled and how it gets hard or why ice is hard but ice cream is soft or why oil and water can never be mixed? Here are some facts chemically :

1. Why does a sliced Apple turn Brown?

An apple that has been cut open, turns brown because molecules called phenols that are in the skin and around the seeds protect apple. When an apple is sliced or peeled, special enzymes take oxygen from the air and combine it with the phenols in the exposed flesh to produce polyphenols. The polyphenols react further with the enzymes and oxygen to create a form of the molecule quinone, which links with other molecules to produce a brown pigment that covers the apple’s exposed flesh. This pigment forms a protective barrier that blocks the advance of harmful oxygen molecules through the apple’s interior.

To prevent a cut apple fron turning brown, it must be kept from oxygen in the air. Dipping slices in water is the simpliest solution. Coating the exposed surfaces with vitamin C , found in products such as lemon juice , or adding vitamin C in the water. Since the vitamin reacts faster with oxygen than the phenols do, the brown pigment does not form and the apple stays white.

2. Why does instant coffee dissolve?

There are two ways to make instant coffee: the freeze-dry method and the spray-dry method. Both start identically as coffee beans water to produce a concentrated liquid.

In the freezing method----(1) The liquid is frozen at a temperature of –40degreeC or –40degreeF. The temperatures turn brewed coffee into a hard mass resembling a chocolate bar. This solid is then broken down into fine granules. (2) The frozen coffee granules are riddled with ice, which is removed in the drying chamber. (3) The reduced pressure in the drying chamber causes the ice in the coffee particles to sublime. What remains are porous granules of instant coffee.

In the hot air or spray dry process---(1) the concentrated coffee passes through a steam of hot air. The coffee’s water instantly evaporates. (2) The evaporating water leaves behind particles of pure coffee, which combine into larger granules.

Instant coffee dissolves quickly because its crystals are shot through with small holes. When water comes in contact with the crystals, it quickly seeps into these holes, dissolving the crystals from the inside as well as the outside.

3. Why is ice cream softer than ice?

Although ice cream contains a lot of water, it retains a fairly soft consistency at 0 degree C, or 32 degree F.- the temperature at which water freezes. The secret to ice cream’s smooth consistency lies in the nature of its ingredients and the way they are combined.

To make ice cream, the ingredients - which include milk, cream, eggs and other substances- are stirred together with sugar in a special freezer. At first only the water in the ingredients freezes, leaving particles of fat in liquid form. But as the stirring continues and the temperature decreases, tiny air bubbles become trapped in the mixture. These air bubbles, as well as the globules of fat, help separate the ice crystals, preventing the ice from forming large chunks that would turn the ice cream solid.

Some people like to make their own ice cream, using special home freezers. The ingredients are placed in a freezing chamber that is surrounded by salt and cracked ice to produce the necessary low temperatures. Then the mix is stirred by a special “dasher” that is driven by a hand crank or by an electric motor. Since a small machine can not stir the ingredients as thoroughly as industrial ice cream makers, the homemade product usually contains less air and is not as smooth as commercial brands.

4. How is Yoghurt made?

In the days before refrigeration and modern processing of milk, early nomadic herdsman searched for a way to preserve milk and transport it without spilling. Their solution was to ferment milk, a process that turns it into semisolid yoghurt. Today yoghurt is still valued because it is easy to digest and refreshing as a snack.

The yoghurt making process begins when raw milk is pasteurized, or heated to 82 degree C. or 180 degree F . to kill any bacteria that may live in it. A yoghurt culture is added to the pasteurized milk, and the mixture is incubated at temperatures between 37 and 45 degree C, or 100 and 113 degree F, which converts the milk’s natural sugars to acids, or ferments it. The newly formed acids connects the milk’s protein chains into large, complex networks, turning liquid milk into tart yoghurt.

Other foods produced from fermented milk include sour cream, Cheese and buttermilk.

The two stages of yoghurt formation: Yoghurt forms in two stages. In first step, bacteria break sugars down into acids that raise the milk’s acidity. The second step begins as the milk’s increasing acidity induces protein molecules to form bulky bridge like structures, and the milk takes on the familiar semisolid form of yoghurt.

5. Why do boiled eggs become hard?

The liquid interior of a raw egg hardens when boiled in water because the water’s intense heat changes the structure of the egg’s proteins. At room temperature, the protein strands are tightly folded in a complex three-dimentional configuration. But at higher temperatures the strands loosen up, and as they unravel, their ends become exposed. These ends bond with other protein strands, fastening the individual proteins into a mesh that turns the egg solid.

Because the protein structures of egg yolk and egg white vary slightly, they harden at different temperatures. Up to 60 degree C or 140 F, there is little change in either yolk or white. But above that temperature, the white part of the egg begins to resemble a semitransparent jelly. The yolk gets somewhat sticky at 65C or 149F and starts to harden at 70C or 158F. At this temperature, the egg becomes soft boiled. The white hardens fully at 80C or 176F and 85C or 185F, both yolk and white are hard boiled.

6. How are food preserved?

Food spoils for two main reasons. In fruits and vegetables, the neutral ripening process- caused by continued cellular respiration after the food is picked- can proceed too far, producing overripe, inedible food. Or, in a process that affects all foods, microorganisms that include bacteria, molds, and yeasts can attack the food and cause it to rot. Over the millennia scientists and cooks have developed a number of preserving methods that successfully delay or prevent these two processes.

Because food-spoiling microorganisms thrive only under specific conditions that include oxygen , moisture and warm temperatures, it is possible to destroy the organisms by altering these conditions. Storing food at low temperatures or sterilizing it with heat delays spoilage. Other methods of preservation-either by vacuum-packing the food or storing it with some carbon dioxide – minimize exposure to oxygen, which causes overripening and fosters bacterial growth. Sealing food off from air – a process known as vacuum-packing- isolates the food both oxygen and microorganisms. Foods that are preserved by this method keep their taste and aroma for a long time. Still other techniques include drying food and preserving it with salt and sugar. These are used to draw moisture from foods. The lower a food’s water content, the harder it is for bacteria to survive in it.

Another way is to freeze the food. Freezing puts foods in a kind of suspended animation. Cellular respiration and overripening stop, and the cold arrests the growth of bacteria.

health benefits of Yoghurt and Orange Flavoured Lassi

2010-03-08T13:56:00.002+08:00

Winter is almost out and Spring is knocking at our doors..even though in my part of World, as we are sitting on the Equator, this season changes doesn't work at all...we have couple of seasons at constant, hot and humid Summer and shower of rain. So, I always make a glass of lassi(a yoghurt drink) for us after our weekend lunch...just to chill with this great tasting refreshment and at the same time I can gain the benefits of Yoghurt which it is made of. Consuming yoghurt after a meal helps burning body fat and it helps body digesting food more efficiently.

Health benefits of Yoghurt :

Yoghurt is dairy product which is rich in Potassium, calcium, protein and B vitamins(B12). It is a great source of Calcium for lactose intolerant people, as there is very little lactose present in it and instead it contains the digestive enzyme, lactas.

The most outstanding benefit of yogurt comes right from the unique way yogurt is made. Yoghurt is simply milk or cream that is cultured with active live cultures. These cultures are the key to many of yoghurt’s health benefits. Active live cultures are basically good bacteria that are necessary for the body to function at its best. These good bacteria prevent the growth of harmful bacteria that cause bacterial infections and diseases. Healthy levels of good bacteria also promote digestive health and boost the immune system. Good bacteria prevent imbalances in the body’s yeast levels, which can prevent various types of yeast infections. It has been shown that good bacteria can also prevent urinary tract infections. If you are taking antibiotics, they may be destroying the good bacteria present in your body. Eating yoghurt regularly can help restore your good bacteria levels. Active live cultures actually reduce yoghurt’s level of lactose, making yoghurt a delicious dairy alternative for anyone who is lactose intolerant.

Yoghurt Strengthens and stabilizes the immune system.
Yogurt Lowers LDL, Raises HDL Cholesterol
Calcium rich yoghurt signifivantly increases body fat loss, boost the body's ability to build bone, helps prevent and heal Arthritis
For Fresh Breath and a Healthy Mouth, Eat Yogurt

So, there are more than enough reasons why you should add yoghurt to your diet, especially, Women after 30, should consume at least 4 servings of calcium rich food.

Now, this week I made my lassi adding some fresh oranges.
Lassi is a popular and traditional Indian yoghurt based drink. It is made by blending yoghurt with water or milk and Indian spices. Traditional lassi is sometimes flavored with ground roasted cumin. Sweet lassi, blended with sugar or fruits instead of spices, is also very popular.

Ingredients : (yields 3-4 servings)

Yoghurt : 2 cups
Orange : 1 (deseeded and chopped)
Water : 3/4 cup
Pistachio nuts: 6-7
Sugar : 3-4 tblsp.
Salt : a pinch
Saffron strands : few

Method :

In a blender, take all the ingredients and blend until frothy.
To serve, pour over crushed ice and sprinkle some saffron strands over it to decorate.

Enjoy.............

Patol Posto (Parwal/pointed gourd in poppy seed paste)

2010-03-03T14:05:00.008+08:00

This is my 150th post, another milestone achieved by me finally, just before my 2nd blog anniversary. As I was preparing to post this special post, I found that my interview has been published here, @ Cook like A Bong, where Sudeshna & Kalyan has done one survey to find out 7 best bengali food bloggers and my blog is one of them..I am so thankful to Sudeshna and Kalyan, for doing this survey. I never thought before starting this blog that, I can ever achieve something like this. This is a great achievement for me. To celebrate this special occassion, I don't have any sweet dish in my draft, so I'm posting one of my favorite dish today.......

All knows that bengalis have a love affair with Posto or poppy seeds or khus Khus. Especially me, I can't live without this spice, just love it with anything. If you ask anyone, bengali recipe of Posto or poppy seed, everybody will say ,"Aloo posto/potatoes in poppy seed paste" , as only this one is the most well known bengali posto recipe. But we, bengalis, use posto with every possible way, some of them I posted before, I"ll share another unusual/not so famous recipe of posto with Patol or pointed gourd, Which we call "Patol posto/pointed gourd in poppy seed paste". In bengali cuisine, posto is used all year round, but specially in summer it is used more, as posto has a cooling affect on body. Poppy seed has lots of medicinal properties, too..check out here.
Patol or parwal or pointed gourd is also a summer vegetable, so this recipe is a perfect recipe for Summer.

Ingredients :

Parwal/patol/pointed gourd : few
Poppy seeds : 2 tblsp.
Onion : 1(medium)
Tomato : 1 (small)
Green chilli : 1 or 2(as per taste)
Black cumin seed/kala jeera : 1 tsp.
Turmeric powder : 2 tsp.
Salt to taste
Oil : 3 tblps.

Method :

Wash each parwal. First, trim the edges and then peel the skin every 1/2" inch apart. Apply 1 tsp. turmeric powder and a pinch of salt on all the parwals and keep them aside for 10 minutes.
For grinding poppy seed, I use coffee grinder/dry grinder. Add 1 green chilli and poppy seed in grinder and grind. DO not make into a fine powder, it should be a coarse grind.After grinding, take out the coarsely grounded poppy seed into a bowl and mix it with 3-4 tblsp. of water.
Heat oil in a pan, fry the pointed gourds for 2-3 minutes until light brown from all sides. Take them out.
In the same pan, temper with black cumin seeds, then add sliced onions, fry until soft and light brown. Then add chopped tomatoes and 1 chopped green chilli. Wait until tomatoes get soft, then add poppy seed paste into it.
Stir so that it doesn't stick to the pan. Add 1 tsp. turmeric powder into it. Stir fry it for 1-2 minutes. When oil seperates, add fried parwals/ patols. Mix well with the spices, then pour about 1/3 cup of water. Add salt to taste. Remember, patol/parwal cook very fast.
Let it cook in medium heat. When all water are evaporated and parwals are done, check the seasoning. This is a dry dish, so no gravy will be there. Stir for another minute or two and remove from heat.
Patol posto is done. Enjoy with hot rice, or even with chapathi.

Lapsi or broken wheat(dalia) halwa and 2 awards

2010-02-23T13:29:00.002+08:00

Lapsi is a sweet halwa or porridge made from dalia or broken wheat or bulgar wheat or cracked wheat, known by diffent names in different region. This is very similar to semolina or suji halwa and very easy to make. Lapsi is nutritious as it is unrefined wheat, therefore high in fibre and manganese. It is a famous sweet dish of Indian state of Rajasthan. It is also very nutritous for infants who has just started eating soild. I make this for my toddlers and they love it.

Ingredients :

Dalia or broken wheat : 1 cup
Milk : 1 cup
Sugar : 1/2 cup
Solid Palm jaggery : 1/2 cup (shredded)
Cashew nuts : 1/2 cup(chopped)
rainsins : 1/4 cup (Chopped)
Cardamom or elaichi powder : 2 tsp.
Ghee : 2-3 tblsp.

Method :

Heat the ghee in a pan,add broken wheat or dalia. Fry stirring coninuously till it's golden in colour.
Add enough warm water to cook. Lower the flame or allow to cook. Otherwise, I cook in the pressure cooker. It cooks fast.
When broekn wheat is done, add milk, sugar and jaggery, Stir continuously, otherwise it tends to stick to the pan. Add as per your taste. Finally add chopped cashew nuts and raisins. Mix and remove from flame.
Lastly, after removing from heat, add cardamom powder. Serve in room temperature or cold.
Decorate with rainsins, almonds or any kinds of nuts or dessicated coconut.

Ok, with this sweet note, I want to complete one long pending work...i.e., my new blogbuddy, Sayantani of A Homemaker's Diary, has passed me 2 awards about 1 month back, one of them "Kreative blog Award", which I received earlier from other blogpals, another one is "beautiful blogger award", but It was a sheer pleasure and a great achievement to get from you, Sayantani, as you are one of the talented and creative blogger with a warm personality in the blogosphere. I am delighted to get to know you, dear.Thanks a lot for sharing with me, Dear Sayantani....

Now, I want to pass these awards to these 7 wonderful bloggers :

Deepti of Panchamrutham

Priya of Priya's Easy n Tasty recipes
Parita of Parita's World
Indira of Krishnakolee'r Kitchen
Sudeshna of Cook Like A Bong
Pari of Foodelicious
Shanthi of Shanthi Krishnakumar's Cookbook

Microwave Homemade Tomato Soup

2010-02-12T13:46:00.000+08:00

One of the best gastronomic delights in the world is sipping spoonfuls of steaming hot, savory tomato soup. It is a comfort food that is both delicious and healthy. Especially if it is made out of fresh, ripe red tomatoes. You can get 40 percent of your daily vitamin C requirement from a single tomato. Plus, it is also rich in potassium, vitamin A, and antioxidants such as lycopene.
Tomatoes get their luscious red color from lycopene. Lycopene is a carotenoid, which is a natural food pigment that occurs in vegetables and fruits. Lycopene is not produced in the human body, hence it is essential to get it from dietary sources. Tomatoes have numerous health benfits other than having lycopene, which is a powerful antioxidants, that helps fighting cancers. Tomato is a good blood purifier, so consumption of tomato everyday helps in improving skin texture and color. tomato is a natural antiseptic, so it can help protect against various infections. Nicotinic acid present in tomatoes help to reduce blood cholesterol, thus helps prevent heart diseases. Tomatoes help dissolving gallstones. And tomatoes contain large amount of Vitamin C, provides 40 % of daily requirements.

Another interesting point is that lycopene is absorbed more efficiently by the body when the tomato is cooked or processed, and not when it is consumed raw. So, the best way to get benefits of Lycopene from Tomatoes, is to make a warm, hot Tomato soup that will not only delight your taste buds, but also give you the health benefits you need.
This time, I tried to make tomato soup in Microwave, it was quite easier than I expected, in less than 30 minutes you'll get a healthy and nutritious tomato soup to indulge...try it out

Ingredients :

Ripe tomatoes : 4 (medium)
Carrot : 1

Onion : 1(medium)
Garlic pods : 2(crushed)
Flour/wheat flour/corn flour : 1 tblsp.
Milk : 1/4 cup
Sugar : 1 tsp.
Salt and black pepper to taste

Butter : 1 tblsp.

Method :

Cut tomatoes in quarters or in halves. Cut carrots in small chunks. Slice onions lengthwise.
Place tomatoes, carrots, garlic and onions in a microwave safe bowl and microwave in high for about 5-6 minutes until veges get soft. Take out in between and stir to avoid foods to burn.
Cool and puree mixture in a blender, adding a little water about 1 cup. Strain the mixture to remove tomato skin and seeds. Set aside.
Now, in another big bowl, melt butter in microwave. Take out, and add flour, stir briskly. Microwave on high for 30 seconds. Then add milk slowly stirring continuously to avoid forming of lumps. Microwave for 2-3 minutes on HIGH or until thick. Stir in between.
Take out, add the pureed tomato mixture. Mix well with the white sauce. Add sugar and season with salt and pepper. Then microwave it for 2 minutes.
Stand it for 2-3 minutes and remove from oven. Garnish with little butter and crushed black pepper.
Serve hot with grilled sandwiches or with croutons.

Sending this piping hot soup to Sara of Sara's Corner who is hosting this month's MEC : Soups , event started by Srivalli of Cooking 4 All Seasons.

And to another event Healthy Inspirations event - Soups , hosted by Usha of Veg Inspirations

Kids' favorite Chocolate Pancake

2010-01-28T13:43:00.002+08:00

What is Pancake ?

A Pancake is a thin, flat, mostly round (can be made in any desired shapes & sizes) cake, prepared from a batter made of APF(all purpose flour), milk, egg and butter. The prepared batter is then cooked on a griddle or frying pan. Pancakes are named differently in different part of the World. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, fruit, syrup or meat. But basically, it's a wholesome breakfast item, loved by all ages, especially children are very fond of them. My daughter is a huge fan of Pancakes. Nowadays, readymade pancake batter are found in markets, because of its popularity. But if you want to make it at home, I'll give you the recipe today.........

Do you know What is a Pancake Day?

Pancake Day ( also known as Shrove Tuesday) is the last day before the period which Christians call Lent,
a Christian festival leading up to Easter Sunday (Easter Day). It is traditional on this day to eat pancakes. It is the one day of the year when almost everyone eats a pancake. Lent is a time of abstinence, of giving things up. So Shrove Tuesday is the last chance to indulge yourself, and to use up the foods that aren't allowed in Lent. Pancakes are eaten on this day because they contain fat, butter and eggs which were forbidden during Lent.
In 2010 Pancake Day will be on 16 February.
So now to the Basic recipe of pancake....

Ingredients : (yields 7-8 pancakes)

All purpose flour(APF) : 1 and 1/2 cup
Baking powder : 3 tsp.
Salt : 1 tsp.
Fine granulated sugar : 1-2 tblsp.
Milk : 1 and 1/4 cup(as needed)
Egg : 1
Butter(melted) : 3 tblsp.

Method :

In a bowl, sift together flour, baking powder, salt and sugar. In another big bowl, whisk together egg and milk, add to flour mixture little by little, just enough to make a semi-thick creamy batter. Blend in melted butter.
Heat a non-stick frying pan or a griddle, apply little butter/oil, lower the heat to medium, then pour about 1/4 cup of prepared batter. Cook until you see little dry around the edges and lightly browned on the bottom. Turn and brown the other side. Drop a little butter/oil if you see it's sticking to the pan.
Your pancake is ready.

Variations : You can add any crushed or finely chopped fruits(eg. mango, apple, banana etc.) in that batter and can enjoy different flavours of pancake.

For Chocolate pancake :

To the basic batter, add 2 tblsp. of chocolate syrup( I used Hershey's chocolate syrup) or cocoa powder. Mix together.

Tips : While making chocolate pancake, add less sugar in basic batter recipe, as chocolate syrup is going to add the sweetness.

Make pancakes same way as mentioned above. Serve hot .............................

Sending my daughter's favorite breakfast dish to Arundhuti of Gourmet Affair, who is hosting an event, "Served With Love" .

And to Srivalli , who is hosting "Kids' Delight - Wholesome Breakfast"

Punjabi Kala Chana Masala - Chola/sookha chana/Black Chick Pea gravy

2010-01-25T13:39:00.000+08:00

Chickpeas, also known as Garbanzo beans, Indian peas or Kabuli chana, are the brown coloured beans of a legume plant. These are green when raw and turn brown when dried. These are nutritious and rich in protein that makes the diet healthy. And the Black chickpeas or kala chana or Bengal gram or cholar dal(in bengali) are darker seeds and has smaller seeds and a rough coat. White chickpeas are lighter coloured, has larger seeds and a smoother coat.
Nutritional Value of Chickpeas (garbanzo beans, bengal gram) :
Chickpeas are high in protein and one of the earliest cultivated vegetables. Chickpeas are rich inPotassium, Phosphorus, magnesium and Calcium. It also has good amount of Iron, Sodium, selenium and small amount of Copper, Zinc and Manganese. Chickpeas are rich in choline with good amount of Vitamin A and C. It also has small amount of Vitamin E, K, B6, thiamin, riboflavin, niacin, folate and pantothenic acid.
Black chickpeas have a higher fiber content than Kabuli chana/white chickpeas and hence a very low Glycemic Index(GI) which may make them suitable for people with blood sugar problems.

Health Benefits of Chickpeas:

Chickpeas make nutritious and healthy diet. It reduces cholesterol, prevents constipation and helps prevent digestive disorders like irritable bowel syndrome. Daily consumption of Chickpeas reduces risk of coronary heart disease and iron deficiency; helps stabilize the blood sugar levels.
So, include these members of legume family in your diet as much as possible to have a healthy diet.

Punjabi Kala Chana masala/Black Chickpea gravy

This recipe of kala chana is from Punjabi cuisine, is very tasty and flavourful, try it out.......................

Ingredients :

Kala chana/ black chickpeas/Chola : 1 cup
Boiled Potatoes : 2 (medium)

Onion : 2 (medium-chopped)
Ginger-garlic paste : 2 tblsp.
Tomato : 1 (big-chopped)
Tomato paste/puree : 2 tblsp.
Green Chilli : 1 or 2(chopped)
Turmeric powder : 2 tsp.
Red chilli powder : 2-3 tsp.
Coriander powder : 2 tsp.
Punjabi Chole Masala : 2 tsp.(I used Sanjeev Kapoor's Chloe masala; it was great)
Garam masasla powder : 1 tsp.
Salt to taste
Oil : 2-3 tblsp.
Whole garam masala : 2-3 of each(cardamom, cinnamon stick and cloves)
Chat masala/dry mango(amchur) powder : 1 tblsp.

Fresh coriander leaves for garnishing

Method :

Soak chick peas over night if possible or for 3-4 hours in hot water. Black chick peas soaks faster than white chick peas/ kabuli chana. Then pressure cook the dal until done about 20 minutes. Drain and reserve the cooking liquid. Boil potatoes until tender and cut into small pieces.
Heat oil in a pan, add whole garam masala, wait for a minute , then add finely chopped onions and green chillies. Fry for a while, when onions turn slightly brown, add ginger-garlic paste. Stir to mix together. Add finely chopped tomatoes in it. Stir until tomatoes get soft ad pulpy.
When tomatoes are soft, add all powdered spices with 1/4 cup water to cook the spices well. Stir fry the masalas until oil seperates, then add tomato puree/ paste into it. Stir again until it mixes well with the masala paste. Now add boiled chickpeas and potatoes.
Stir for a while, then add reserved water from boiled chickpeas and if needed add little more water, total about 1 and 1/2 cup of water. Season with salt. In medium heat, let it cook for about 6-7 minutes or until you get desired consistency of gravy, not too thin, not too thick kind. I like some gravy to enjoy with roti, paratha.
When the gravy is right, remove from heat and garnish with coriander leaves. Sprinkle some chat masala or dry mango powder/amchur powder over it and enjoy...................

Goes well with puri, roti/chapati or paratha, naan, any kind of Indian bread..............

Sending this to MLLA 19, hosted by EC of SImple Indian Food, event is the brainchild of Susan of The Well-seasoned Cook...

Saraswati/Basanti Puja and Bhapa Ilish or Steamed Hilsa

2010-01-21T17:40:00.001+08:00

SARASWATI MAHABHAGE BIDYE KOMOLOLOCHANE

BISHWARUPE BISHALAKHKHI MAHADEVI NAMAHASHTUTE!!

Saraswati puja, is another festival which is celerated in Bengal with huge enthusiasm in every nook and corner, in every households and in most of the schools and educational centers. Ma Saraswati is the Goddess of Knowledge, Arts and Music. The day is known as Vasant Panchami or Sri Panchami, on the fifth day after new moon in Spring(vasant kaal in bengali), which falls around end of January or beginning of February. Goddess Saraswati is represented as a woman with white skin, who wears a crescent moon (chandrakla) on her brow and rides a swan. She has sacred scriptures in one hand and a lotus – the symbol of true knowledge – in the second. With her other two hands she plays the music of love and life on a string instrument called the veena. She is also depicted as a deity seated on a white lotus flower.

Goddess Saraswati is not worshipped in temple, but in every households who has school, college or university going children, will surely worship the Goddess daily at their home. And every year on this day, a big model of her is made and worshiped. The puja is performed in the morning. The Goddess is worshipped with bel leaves, fresh while/yellow spring flowers like, marigolds, chrysanthemums and Palash is the special flower used in this puja, without this flower puja won't be complete. And the fruit, plum or wild berries or Kool is must for this puja. Since goddess Saraswati is the goddess of learning, the students are the most ardent worshippers of this day. Children place their books, music instruments, arts materials, earthen inkpots and bamboo quills before her. The ink is made from unboiled milk water, colour powder and silver glitter called Abhro. On this day nobody writes or reads any book, or play any musical instrument. This signifies that the goddess is blessing the books placed in front of her that day. Children give 'Anjali' to the goddess in empty stomach and pray for their future. Wearing Yellow or Basanti coloures saree is the custom on that day.

In Bengal, every students of all ages have special happy memories of this day. Most of the schools and educational centers of Bengal celebrate Saraswati Puja. Older students of schools are mostly engaged decorating the schools the day before, making preperations for puja, helping priests, send invites to the other schools and going to school with freinds wearing yellow saris are the special unforgottable moments of this puja. From cutting of fruits to assisting the priest, everything is taken care of by the students. No matter whether a student is religious or irreligious, everyone participates in this in the hope of doing well in their examinations. Saraswati Puja is also the day of eating plums. Plums/wild berries, called 'kool' in Bengali is the most sought after fruit on the day of Saraswati Puja. 'Kooler Chatni' is a must for that day. 'Kool' or plum is a fruit of spring time. Hence, it must be eaten on the day of saraswati Puja. There is a saying in Bengal, "if you eat kool before that day, you will fail in the exam". We used to control ourselves at our best not to eat them and on that day, after puja, the first thing we used to it, is kool. It's a fruit of sour taste and it's yummy. the significance on that saying, I think, around that time, the fruit starts to ripe and is the right time to eat them, but children are told like that way not to eat them, as no children will like to fail in the exam.

Another special ceremony of taht day is "Hatey-Khari", where small children begin their writing/studies on that day with the blessing from the goddess. The priest help them writing thier first A, B C, D with a chalk on a slate. In this way, Saraswati puja has a tremendous importance among bengalis.
The another custom of that day, is to buy "Jora Ilish" or 2 Hilsa fish on that day. It is considered auspicious in bengali custom. So, Hilsa or Ilish is the must on that day's menu. Hilsa fish is the most beloved and popular fish among bengalis. So I made Bhapa Ilish or steamed Hilsa on Saraswati Puja, which was Yesterday. Hilsa marinated and steeped in a mustard-poppy seed paste and steamed.
Hilsa is rich in Omega-3 fatty acid and is full of very fine little bones. One has to be extra careful while eating it. Even though Bengalis love this fish, it has a distinct flavour and very soft flesh fish. This dish especially taste well with fresh fish, not with the frozen ones. Because, in this recipe raw fish is marinated in mustard paste and steamed in low heat. If not, lightly fried fish is also OK. I normally fry my fishes very lightly on both sides. This dish can be made in three ways. One, in pressure cooker, another in a steamer and in an oven. I make it in Pressure cooker, to make in oven, check here.

Ingredients :

Hilsa fish : 5-6 pieces
Mustard seeds : 2 tblsp.
Poppy seed : 2 tsp.
Green chilli : 2-3
Turmeric powder : 2-3 tsp.
Mustard oil : 3 tsp.
Yoghurt : 1 tsp.
Fresh dessicated coconut : 2 tblsp.
Oil : 2 tblsp.
Salt to taste

Method :

Marinate fish pieces with very little salt and turmeric powder and keep aside for 1/2 an hour.
To make the mustard paste, soak mustard seeds and poppy seeds in little water for 1/2 and hour. Then in a grinder, grind into a paste adding 2 green chillies, dessicated coconut, a pinch of salt. Add water as little as possible while grinding. It should be a moderately thick paste.
In the prepared paste, add yoghurt, turmeric powder and salt to taste. Now the mustard paste is ready to smear on the fish. Tips : in any mustard paste preperation, while grinding mustard seeds, always add a pinch of salt, otherwise it tasted bitter.
In a pressure cooker safe bowl, smear a little mustard oil, then place the fish pieces in single layer. Add the prepared mustard paste and coat over the fish pieces nicely. Add 2-3 slitted green chillies over it and drizzle 2 tblsp. of mustard oil over it. Keep it for 10-15 minutes.
Then place in a pressure cooker, which is filled with water until half of the bowl or little lower. Cook for 2-3 whistles or about 10 minutes in medium flame.

Serve hot with rice and enjoy the distinct flavour of this dish............

One Lauki/Lau/Bottle Gourd, Two recipes --- Lau Ghonto & Lau-er khosa Charchari

2010-01-20T17:38:00.000+08:00

Lau, as we call it in Bengali, in other parts of India, it is known as Lauki or Dudhi, is very low caloric vegetable and very low in fat. Because of its high water content, it's very cooling, calming, diuretic and easy to digest. Therefore, it's a great summer food. It is rich in iron and also has vitamins C and B complex. It is high in fiber, thus very effective for light, low calorie diet, people with digestive disorders and constipation. If you are planning to loose weight, add it to your diet daily.

Bottle gourd has many healing powers, even though it is not so popular in Western World, but it is widely used in India. Bottle gourd is valuable treating Urinary disorder, balancing Liver Function, treating High blood pressure and heart disease, treating Insomnia and other nervous disorders and many more. Ayurveda, the traditional Indian Herbal medicinal system, suggests bottle gourd juice once daily early in the morning helps treating graying hair, stomach acidity, digestive disorders and ulcers.
Today, I'll share a very simple lauki/lau recipe from bengali cuisine, which is called "Lau Ghonto".
Another, from the same bottle gourd peel, "Lau er Khosa Charchari". One bottle gourd, two recipe.

Ghonto, is a cooking style in Bengali cuisine, where vegetables (cabbage, gourd, radish etc.) are chopped or grated very finely and cooked with a tempering(like, jeera/ panch phoron) and very few ground spices. Non-vegetarian ghontos are also made, where fish or fish head are added with vegetables. The famous Murighonto is made with fish head and cooked rice.

Ingredients :

Lau/lauki : 1 ( medium/big)
Dry red chilli : 1
Cumin seeds/jeera : 2 tsp.
Turmeric powder : 2 tsp.
Green chilli : 1 or 2(chopped)
Fresh coriander leaves for garnishing
Salt to taste
Oil : 2 tblsp.

Method :

Peel the whole gourd. Don't throw away the peels. In Bengali cuisine, we have many delectable dishes made from it, like crispy fries(lau-er khosa bhaja) or charchari from it. I'll shared the fry recipe before and the charchari recipe follows after this.
For cutting the vegetable very fine, first cut the gourds in round rings. Take 3 or 4 rings at a time and chop them as finely as you can. Continue with the other rings.
Heat oil in a pan, temper with broken dry red chilli and cumin seeds. When chilli turns dark and seeds crackle, throw chopped up gourds. Stir for a while, water will come out. Wait for water to dry up. When water evaporates, add salt, turmeric and green chillies. Mix well , stirring for few minutes.
Add very little water and in medium flame let it cook. Gourds cook very fast. Check the seasoning. When all the water evaporates and gourds are quite soft and mushy, remove from heat. Throw chopped fresh coriander leaves, mix well and serve hot with hot rice.

Lau-er khosa Charchari

It's a great dish, made from peels of bottle gourds and pumpkin. This dish, I've tried from Sharmistha's blog Cook-a-doodle-doo. I had no idea this dish exists, until She shared her mother's recipe. Instead of throwing all the highly nutritive peels of gourd, we can dish out a great simple relish. To make any dish with peels, do not peel but cut with little flesh on with a sharp knife. Thanks to aunty(sharmistha's mom) and Sharmistha for sharing such great recipe and obviously thanks to blogging, because of it, we get to know such secret recipes. I recommend all to try this dish who loves bottle gourd. You will get the recipe here. I followed her recipe and it was just great with hot rice.

Bengali Winter Vegetable Medley

2010-01-12T13:15:00.002+08:00

Chilly winter is in season now almost allover the world (not in my place, though..we're enjoying cool poolbath). So my today's post is on winter vegetables. Beets, carrots, broccoli, sweet potatoes, Spinach, cabbage, cauliflower, broccoli, fresh green peas are some of the vegetables available during Winter in India. Like, Roots and tubers, often considered as mere carbohydrate filters, are also vitamin-rich. One medium-sized potato can supply up to a third or more of the body's daily requirement of vitamin C, as well as some of the B vitamins. Sweet potatoes are similarly nourishing, and provide the body with vitamin A. Carrots are another source of vitamin A. Green leaves - whether from cabbage or such leaf vegetables as spinach - are rich sources of vitamins A and C. Vitamin A is essential for eyes and skin, while vitamin C is necessary to maintain a healthy connective tissue, Calcium, very important for the bone structure of growing children, and iron, necessary for healthy blood, are also provided by these plants. Other green vegetables, such as broccoli, peas and kale, also include some of the B vitamins, a large group needed by the body to extract energy from carbohydrates. The nutrients that vegetables contain are invaluable, so have your 5 a day.
I'm posting a Bengali Winter Vegetables Medley today....very easy and simpliest recipe without much spices, but absolutely delicious..in this recipe you'll see the simplicity of Bengali Cuisine.

Ingredients:

Beet root : 1
Carrots : 1 or 2
Cauliflower : few florets
Potato : 1 or 2
Green Peas : 1/3 cup
Dry red chilli : 1 (break into 2)
black cumin seeds/kala jeera/kalonji : 1 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp.
Salt to taste
Sugar : 1 tsp.
Oil : 2-3 tblsp.
Fresh coriander leaves for garnishing(only available during winter in India)

Method :

Cut carrot, beet and potato in medium cube like pieces. Cut each cauliflower florets into 2 or 4 pieces.
In a pressure cooker, cook beet, carrot and potato until tender for 1 or 2 whistle.
In a pan, heat 2 tblsp. oil, fry cauliflower florets a little until light brown and keep aside. In the same oil (add oil if needed), temper with dry red chillies and black cumin seeds. Wait for a while, when chillies change colour and seeds crackle, add boiled vegetables, fried cauliflower and green peas. Add salt, turmeric and chilli powder. Add a little water and mix spices well with the vegetables. Add sugar and stir fry together for 2-3 minutes in medium flame.
Remove from heat and garnish with fresh coriander leaves.

This medley is going to take part in
Monthly Mingle: Winter Fruits and Vegetables , hosted by Sudeshna of Cook Like A Bong and event is masterminded by Meeta of What's for lunch, Honey?

Sandesh - half traditionally with readymade Paneer and with the help of kitchen gadgets

2010-01-08T13:17:00.001+08:00

This is my first post of 2010. Let's start with a sweet note....Being a bengali, I have quite a sweet tooth, which Bengalis are famous for. But I love more the dry sweets(i.e., bengali sandesh, North Indian peda or besan laddoo etc.) than the sugar syrup immersed sweets(like, Gulab jamuns). For the new year celebration, I made this famous bengali sweet, Sandesh at home, which was on my wish list for long time. After seeing Soma's awesomely beautiful post on Sandesh, I was really tempted to make it at home, as we don't get here at market/sweet shop and I totally miss all the Bengal sweets here outside India.

Sandesh is one of the most favorite sweets in Bengal. It is milk based sweets with very few ingredients and surprisingly very easy to make (I realized it after making). It is made from curdled milk or Channa as we call it, another name is Panner/cottage cheese. Freshly made channa/ paneer is sweetened by adding sugar in it, and some flavours like, rose assence, cardamom powder and Saffron are also added for special touch.

Here is how I made it :

In the title, I wrote half traditionally, because it is made from fresh channa/cottage cheese and the chaana is then knead to make lump-free by hand to make Sandesh soft. I had very less time when I made them, so to make it faster, I used readymade paneer cubes, available in market and I kneaded them in Mixer to save time.

Ingredients : (Will make 20-24 medium size sandesh)

Paneer cubes : 500 gms.

Sugar : 3/4 cup or as needed
Black Cardamom powder : 2 tsp.
Rose essence : 1 and 1/2 tsp.
Saffron : 1 tsp.(crushed between fingers)
Cardamom seeds : few (for decoration)
Saffron : few strands (for decoration)

Method :

As I had frozen paneer cubes, I defrosted them first and then knead them a little by hand.
To make the process little faster, I put them in a mixer and added little milk. It softens quite fast that way, but this way channa/paneer liquidises a bit because of added milk.
After it softens and becomes lump-free, add sugar little by little. Mix it in the mixer, taste it and if needed add some more. When sugar just dissolves in channa, take out from mixer.
Now, this step is the most critical and important part of making sandesh. So be cautious. Heat a non-stick flat pan, spread the channa-sugar mixture on the pan evenly. Change the heat to medium. Stir constantly with a spatula so that it does not stick to the pan, scraping off the sides of the pan. Cook on medium heat for the first 5-6 minutes. You will see slowly the texture is changing to thicker consistency, then lower the heat. Cook on low flame, stirring continuously, you will see the colour is also changing to darker shade. Add cardamom powder, rose essence and crushed saffrons into it. Mix well.
When you see the channa is no longer sticking to the pan and you can gather the whole thing and make a ball, then it's time to turn off the heat (for test, take a little channa in your palm, make a small ball rolling between your palms. If you can make it, then it's done). If you heat longer than this, the channa will be hard and lumpy and the sandesh will turn hard. This process should take 15-20 minutes and is called "paak". (I heated a little more, my channa became little crumbly as you can see in the pic. I could give it a shape and it was soft, but the channa was little crumbly..so be cautious about it)

Spread on a plate for 5 minutes to cool down a bit. DO NOT let it cool much, then you won't be able to give it a shape. Take little portion and make it into round or oblong, any shape you want.
For decoration : Take 1-2 tsp. milk on a bowl, drop the saffron strands into it. take one or two saffron strands on hand and press on top of each sandesh. Seperate cardmom seeds, take one or two cardamom and press on top of each Sandesh. You can decorate any way you want, can decorate with fruit pieces, too like, with small cherry or pineapple pieces. Can decorate with pistachio or almonds pieces.

Sandesh can be kept fresh for at least 7-10 days in refrigerator. It tastes also good when slightly cool. But keep in an airtight container, otherwise it can become hard.

Sending my first post of the year to Arundhuti for her
first event, "Served with Love", as this Sandesh is my Husband's and my Daughter's favorite Sweet.

APPYAYAN : BEST OF 2009 and New Year Wish to all Bloggers

2009-12-31T16:47:00.001+08:00

Wishing all my visitors, friends, readers, followers and fellow bloggers a happy, healthy, peaceful & prosperous new year ahead!!!

Another year has passed...What a remarkable year it was! As we tear the wrappers off 2010 calendars, it's time to look back at the year it was and it's time to appreciate what we have and what it gave us and it's time to celebrate with our loved ones. A major global economic disaster, H1N1 epidemic...those are the remarkable memories of 2009. The good news is the World survived. Sure, lots of people have lost their jobs in this hard ecocnomic time, numerous people lost their dear ones in H1N1, my heart cries for them. We spent some fearful months because of H1N1. But there were also some good things happened. India bagged more than 8 Oscars this year, one statue to Music director A.R. Rahman for the Movie "Slumdog Millionaire". World somehow got halfway out of economic crisis. Indian born US based Venkatraman Ramkrishnan was awarded The Nobel Prize for Chemistry. Those are some with an Indian perspective.
In my blogging world, I survived another year.....another busy eventful year...I've posted 95 recipes in this year, just 5 posts sort to hit the century. Even though, I've tried to post more, but right now, my toddlers take more of my time. I ought to spend more time with them than blogging. But I'm so addicted to this, I can't ignore the appreciation I got from my fellow bloggers and even the visitors left some cheerful remarks, which I really appreciate. Fellow bloggers also showered me with lots of awards. Also made new friends in the blogging world. Appyayan celebrated 1 year anniversary in the beginning of this year and 100 th post,too. Also, I've participated on lots of events on blogosphere and hosted 2 events on Appyayan, one of my own, Spotlight : Fish (roundup here) and another event, Sunday Snacks: Festive snacks of Diwali (roundup here), gust hosted by me. Both the events were a great success..thanks to fellow foodies and bloggers. I'll announce the next theme of Spotlight soon.
The best thing happened to me as my blog has selected as one of the Top 7 Bengali blogs, surveyed by Sudeshna of Cook Like A Bong..Thanks again, Sudeshna. My hard work has paid off, finally.....

These are some of my most popular recipes of this year:

Category : Sweets/Dessert

Stewed Pumpkin in Coconut cream

Malpoa

category : Indian Bread

Radhaballavi/Dal Puri ---A bengali delicacy (lentil filled spicy phulka/puri)

Beetroot Chapathi

Category : Non-veg

Dimer Jhol (Bengali Egg curry)

Chatpata Chicken

Category : Vegetarian recipe

In this category, I've posted the most.

Okra in Roasted sesame and poppy seed sauce

Narkel Sorshe Patol(Pointed gourd with Mustard & Coconut)

Stuffed Bell Peppers in Sesame Peanut Sauce

& many more ....................

Category : Appetizer/Snack

Masala Peanuts

Beguni or Brinjal Fritters

Pyaji(Bengali Onion Pakora)

Category: Breakfast dishes

Scrambled Paneer Sandwich

Bread Utthapam

I have also created Appyayan's Recipe Index this year..pl. visit to see more recipes..I've categorized it for easier search.
Last few months, I couldn't do bloghopping much because of all the engagement with my family, but I met many wonderful new bloggers, who are very creative cook. My fellow bloggers have been by my side throughout the year, who supported me always with their warm comments..Thank you all and let us always be together. Perhaps, I won't be able to wish you all seperately, so Hereby I'm wishing wholehearttedly, Everyone of you.......

Sharing my memories with Srivalli in her "Best of 2009" event.

MW Honey Lemon Pistachio Cookies

2009-12-28T18:11:00.004+08:00

Hi friends, hope you all had a wonderful time during Christmas, spend nice and valuable time with family and friends, baked lots of goodies. I also spent wonderful time with family. As you saw. I havn't posted any baked goodies so far, the reason, I don't own a baking oven here in Singapore. But I love to bake. The day before christmas, my daughter suddenly asked me, "Mom, can you bake some cookies for me like you baked before?" "But we don't have any oven, dear, how I'll bake cookies?", I replied. Then she was quite disappointed with my answer. I felt very bad, so I thought to bake something in Microwave, which I totally resist to do. I don't know, I think I have some kind of phobia of cooking or baking anything in MW. But that day I just forced myself and thought to surprise her with some homemade cookies.
So I chose one recipe from my baking book and planned to give it a try in MW and crossed finger for good results, as I was making cookies in MW for first time, had no idea how the outcome will be. For my surprise the result was quite good, not as good as oven baked cookies, but if you don't have any oven I'll recommend to bake in MW. It was a good crunchy cookies, didn't get the golden colour like oven-baked ones but that's ok...and it took only 5 minutes. And the best part was my daughter liked it and she was so happy. I was relieved to see happiness in her eye again.

For those who are novice or amateur in MW cooking like me, I'm posting the recipe for them to give it a try and to come out of fear of MW cooking.......................

Ingredients : (recipe will make 20-24 cookies)
Honey : 1/3 cup
Fine Sugar : 1/2 cup
Butter/margarine : 1/4 cup (room temperature)
Water : 2 tblsp.
APF/all purpose flour : 2and 1/2 cup
Egg : 1 (beaten)Baking powder : 1 tsp.
Pistachio/almonds : 1/2 cup (chopped)
Lemon peel : 1/4 cup
Lemon extract: 1 tsp.

Method :

In a medium sized saucepan, combine honey, sugar, butter/margarine and water. Stirring constantly, cook over low heat until butter melts and sugar dissolves. Cool to room temperature.
In a large bowl, blend flour, baking powder, pistachios and lemon peel.
Stir beaten egg and lemon extract into cool honey mixture. Stir honey mixture into four mixture little by little and mix. Knead to make a soft pilable dough, not too hard. Cover with a plastic wrap and refrigerate the dough for 1 hour.

Take out and divide the dough into 5-6 big balls. Take each ball and spread out to 1/4 inch thickness. Cut into your desired shapes with cookie cutter.

Take a microwave safe container/plate, grease it a little or place them on a waxed paper on MW glass tray.
Microwave on medium high for 4 minutes. (My MW power is 1250 watt-time depends on the power level of your MW)
The cookies should be just firm when done. It will be crunchy when cooled down.

I made star shaped cookies with half of the dough and the other half I rolled into a log shape. Then cut into 1/4 inch round shaped cookies with a sharp knife.

Caution :

Do not cut the cookies too thin. It will be burnt very fast.
Do not bake more than 5 minutes.
Check every minute. You can't relax while baking in MW unlike oven. Stand infront of it and check thru the glass door.

So, give this a try..you won't regret............Happy holidays, everyone..................
Cookies are off to Mahimaa's Contribute your recipe : Cakes & cookies event

Kumror Choka/chakka - A Pumkin Delight from Bengali cuisine

2009-12-23T13:07:00.001+08:00

Kumror choka or chakka, is an absolutely delightful dish made from pumpkin, belongs to bengali cuisine. The method of cooking this dish differs slightly from home to home. Every home has their own touch on it. But the main ingredients are always the same...pumpkin, potato and kala chana or black chick peas. Some people also add parwal/patol/pointed guard, too. But that is optional. The spices also play an important role, here. The taste differs there. Today, I'll share my mom's recipe of Kumror Chakka, as we call it. Her spicing system is the secret touch in this dish. I think my mom makes this dish the best. It goes very well with roti, luchi(phulka) or paratha and even taste very good with rice. Try it out, who havn't tried it yet..it's absolutely yummy................

Ingredients :

Pumpkin(kumro) : 1/2
Potato : 2(medium)
Chola/kala chana/Black chickpeas : 1/2 cup (soak overnight or 4 hours in hot water)
Panch phoron : 2 tsp.(1 tsp. for tempering+1 tsp.dry roasting)(5 spices- fenugreek, mustard, white cumin, black cumin & fennel/aniseed(mouri) seed - mix each in equal quantity and store for future use)
Bay leaves : 1
Green chilli : 1 (slitted)
Turmeric Powder : 2 tsp.
Chilli powder : 1 tsp.
Cumin powder : 1 tsp.
Ghee(clarified butter) : 1 tblsp.
Bengali Garam masala : 1 tsp.(grounded powder mix of 1" cinnamon stick, 2-3 cardamoms, 3 cloves)
Raw peanuts : 1 tblsp.
Oil : 2 tblsp.
Salt to taste
Sugar : 1 tblsp.
Fresh coriander leaves(optional)

Method :

Cut pumkin in big cube like pieces and potatoes in medium sized cubelike pieces. The pumpkin pieces should be bigger than potatoes, as pumpkin cooks faster than potatoes.
Soak chickpeas overnight if possible, otherwise soak in hot water for 4 hours.
Dry roast 1 tsp. panch phoron on hot tawa until seeds start to splutter and turn light brown, you'll get the aroma,too. Remove from heat and immediately grind in coffee grinder and keep in an airtight container for future use.
Fry raw peanuts and grind coarsely into little pieces.
Heat oil in a pan, temper with bay leaf and panch phoron, when seeds start turning light brown, add pumpkin and potato pieces. Add salt, slitted green chillies and fry for 2-3 minutes. Add all powdered spices and kala chana or chick peas now. Mix well adding 2-3 tblsp. water into it.
When spices blend well, add 1 cup or enough water to cook the veggies. When water dries up and the veggies are cooked, check the seasoning and add sugar now. Mix well, the taste will be a blend of sweet and spicy. Add ghee and garam masala. Mix well, stir for 1 minute and remove from heat.
Lastly add roasted panch phoron powder and fried peanuts. (this is the secret spice in my mom's recipe...oops, secret is out, mom)
Garnish with fresh coriander leaves, if available.

The aroma of roasted panch phoron powder makes this dish so different and chick peas add the crunch, here......Serve hot with rice or rotis............try it out

Sending this veg. and legumes delight to MLLA : 18 to Srivalli of Cooking 4 All Seasons, event is a brainchild of Susan of The Well-seasoned Cook

Bhindi Posto(Okra w/poppy seed) & Jhinge-aloo Posto(Ridge gourd-potato w/poppy seed)

2009-12-22T16:48:00.002+08:00

Posto, or poppy seed or khas khas, is the star ingredient of today's post.

Points to be noted : Even though opium and poppy seeds are correlated, poppy seeds do not contain any narcotic properties and hence one can benefit from poppy seeds nutrition without the effects of opium.
The poppy seeds contained 45 to 50% of unsaturated essential fatty acids, which make it a good source of nutrition and health food. Poppy seed have many medicinal properties too. They are considered to have high cooling properties, their usage is believed to relive digestive disorders, and is a great cleanser for the system too.The poppy seed contains extensive quantities of calcium and phosphorus. So, it is very good food for lactating and pregnant mothers. Poppy seed paste also helps to cure Insomni, joint pain, skin blemishes, dry skin problems etc. Poppy seed oil which is rich in linoleic acid (an important omega-6 fatty acid), health and protecting the heart against cardiovascular diseases and heart attacks. The oil is also rich in oleic acid, which is believed to help prevent breast cancer. So, add poppy seed in your diet if you're not doing, to have this above mentioned health benefits.
I just love this spice like most of the Bengalis do. Bengali's love for this spice is something undescribable. I think, so far people from all over the World know about Aloo Posto, The famous Bengali vegetarian dish. There are many variants to this basic dish. Just replacing the vegetable like potato & Bhindi(okra) or potato & ridge gourd(jhinge) or potato & drumstick(sajne data), or sometimes single vegetable like bhindi(okra) or Parwal/patol(pointed gourd) with poppy seed paste makes a divine dish with hot rice. Even, non-veg dishes like, Murgi posto(chicken with poppy seed) or Prawn posto or Rui posto(carp cooked with poppy seed) are also made in bengali cuisine. Roughly grounded poppy seeds are also served raw, mixed with chopped green chilli, onion and mustard oil, known as Kancha posto bata is another preperation, which tastes great with hot rice. Another preperation, is Posto'r bara, grounded poppy seeds made into round patties and shallow fried, taste just divine.
I've posted my one of the favorite poppy seed dish, Sajne data O Aloo posto(drumstick & potato with poppy seed paste) already. Today, I'll post 2 more varieties.., on request from one of my blog followers..
Another advantages of these dishes, is very easy to cook, and need very few ingredients.

\\1//Okra or Bhindi Posto(Okra with poppy seed)

Ingredients :

Okra : few
Poppy seed : 3-4 tblsp.
Green chilli : 1-2
Turmeric powder : 1 tsp.
Salt to taste
Oil : 1-2 tblsp.

Method :

Wash okras first, pat dry. Cut off each okra head and tail a bit, then cut half the bigger ones and if small, do not cut.
Grind poppy seed in a dry or coffee grinder with the chillies. Adding chillies is optional. If you can tolerate, then add them, otherwise omit and just add a pinch of chilli powder. But green chilli blends very well with poppy seeds. I only use green chilli while cooking with poppy seeds.
Heat oil in a pan, throw the okras. Fry for 2-3 minutes adding a pinch of salt and turmeric. Mix 2 tblsp. water with poppy seed paste and add the paste to okras. Mix well and stir until water dries up. then add 1/2 cup or just enough water to cook okras.
Cook covered until okras are done and water dries up completely. Check the seasoning and You are done.

You have a great tasting side dish which tastes divine(especially for the okra/bhindi lovers) with hot rice..................

\\2// Jhinge Aloo Posto (Potato & Ridge gourd in poppy seed paste)

(The light green veggie you see, are the ridge gourds)

Ingredients :

Potato : 1 or 2(medium)
Ridge gourd : 2
Poppy seed : 3-4 tblsp.
Green chilli : 1-2
Turmeric powder : 1 tsp.
Black cumin seed/Kalonji/kala jeera : 1 tsp.
Salt to taste
Oil : 1-2 tblsp.

Method :

Cut potatoes in small cube like pieces. Cut ridge gourds also the same way.
Grind poppy seed in a dry or coffee grinder with the chillies. Adding chillies is optional. If you can tolerate, then add them, otherwise omit and just add a pinch of chilli powder.
Heat oil in a pan, temper with black cumin seed and add the potatoes. Add salt and turmeric powder. Stir fry for 2-3 minutes. Mix 2 tblsp. water with poppy seed paste, then add the poppy seed paste. Mix well stirring, until water dries up.
Add 1 cup water just to cook the potatoes. We will add ridge gourd at the end as it gets cooked very fast in minutes. Cover and let it cook. When potatoes are almost done and water almost dried up, add ridge gourd pieces. Cover again and wait till water dries up. Check the seasoning and stir to coat potatoes and ridge gourd with poppy seed paste.

Serve this with hot rice and dal and enjoy......................

My other recipes reposting here, Poppy seed as a Key ingredient :

Sending all 5 recipes to RV, who is hosting Think Spice: Think Poppy seed ,

event masterminded by Sunita of Sunita's World

Bhindi Do Pyaza (Stir fried okras with onions)

2009-12-19T13:00:00.003+08:00

Bhindi, Okra or Ladies Finger(Bhendi/dharosh in Bengali) is my most favorite veggie. I just love them anyway it is made(not raw, btw), even just boiled, is my most favorite way of eating LF. Though, I think, this is my first posted recipe on Bhindi in this blog. In Bengal, we make them with poppy seeds i.e., dharosh posto(I'll post the recipe soon), or with mustard seed i.e. Sorshe dharosh, sometimes with other veggies in Mixed vegetable. This very recipe I'm posting today is belongs to North Indian cuisine. It goes very well with any Indian flatbread (roti, luchi/phulka, or Paratha) or even with rice. It is very common in all Indian restaurant menus. As the name suggests, this dish is made with double the amount of onions(do-pyaza, where do means double or two and pyaza is onion/pyaz) than any regular curry. Crisp stir fried okra is tossed with liberal amount of sauted onions and with a touch of yogurt at the last to give it a distinguishable tangy taste. As much as I love this veggie, my husband is just the opposite. But this dish can turn a non-lover to a fan of it like my husband. Try this with a bhindi non-lover and see. Ok, let's move to the recipe now....

Ingredients :

Onions : 2(big-chopped lengthwise)
Okra/bhindi : each cut in half
Ginger paste : 1/2 tsp.
Cumin seeds : 1/2 tsp.
Turmeric powder : 1 tsp.
Chilli powder : 1-2 tsp.
Green chillies : 2 (slitted)
Salt to taste
Oil : 2 tblsp.Yoghurt/curd : 2 tblsp.(beaten)

Method :

To avoid the sliminess of okra, first wash them, dry and then cut in desired length. For this recipe, cutin bigger pieces, may be in half.
Heat oil in a pan, temper with cumin seeds. When it turns light brown and splutters, add onions. Fry for 2-3 minutes in medium flame. Add ginger paste and green chillies. Add turmeric and chilli powder.
Mix well and then add okra pieces. Stir fry in medium flame until they softens. This takes not more than 5 minutes. Lower the flame and add beaten yoghurt. Mix well with okras. Check the seasonings. If you think it is too tangy, add 1 tsp. sugar and adjust.
Stir fry till yoghurt dries up. Serve hot and enjoy with rice or rotis ..............................

Full Meal idea : Koraishuti'r Kachori(green peas kachori) & Dum Aloo

2009-12-11T17:13:00.004+08:00

This post is dedicated to another full meal idea from me...This time it's Koraishuti'r Kachori or green peas kachori, a bengali delicacy, deep fried bread stuffed with green peas and Dum Aloo, a North Indian Style Spicy potato curry. Both goes very well together, complementing each other.

Karaishuti'r/matarshuti'r Kachuri (Green Peas Kachori)

It is another famous and bengali's beloved delicacy (just like Radhaballavi/Dal puri), generally made at the beginning of winter with the fresh green peas. But nowadays, with the blessings of Giant Supermarkets, you can get frozen green peas throughout the year. It is a small deep fried bread made with white flour(maida) and stuffed with spice mixed mashed up green peas. It just melts in your mouth. Bengali style chana dal with coconut(cholar dal narkel diye) also goes very well with peas kachori.

(Sorry,couldn't take better pictures, guests were waiting, may be next time)

Ingredients :

All purpose Flour(maida) : 2 cups
Ghee/oil : 2 tblsp.
Salt to taste
For green peas filling :-
Green peas(fresh or frozen) : 1 cup
Ginger :1" (Grate and squeeze out the juice)
Cumin seed : 1tsp.
Dry red chilli : 1
Fennel/Aniseed/Saunf : 2 tblsp.(grind into powder)
Red chilli powder : 2 tsp. (as per taste)
Sugar : 1 tsp.
Oil for frying

Method :

Prep: Dry roast cumin seed and dry red chilli until brown. Remove and grind immediately and store into a container to preserve the flavour .you can store for further use.
Take flour in a big bowl, add ghee/oil and 1/2 tsp. salt, mix well with the flour, then add enough water to make a tight dough. Keep aside.
Now make the filling . If using fresh peas, boil them for few minutes. Then grind into a paste with very little water. Heat 1 tblsp. oil in a pan, add the peas paste and dry some more stirring continuously. when all the water evaporates, add roasted masala powder, chilli powder and grounded fennel seed powder. Add sugar and salt. when mixed well together, remove from heat and let it cool a bit.
To make kachoris: From flour dough make small balls. With a rolling pan, widen each ball a bit, put 1 tblsp. filling in the center, and seal it again carefully from all sides. Make a round ball again. Stuff other flour balls with filling same way like this.(for a step-by-step instruction picture, click here).
Now take one stuffed ball and flatten the ball 3-4 inch wide pressing very gently. Take care not to break the outer cover. The filling should not come out of it.
Heat enough oil in a pan for deep frying. carefully drop one rolled out bread into oil through the side of the pan. Press one side of the bread with a spatula, once that side is puffed up, flip to the other side and fry until lightly browned. Take out from oil. Drain the excess oil on a paper towel.
Kachori is ready to serve. Always make just before serve, it doesn't taste the same when cold. Fry other kachoris same way.

Dum aloo(baby potatoes in thick gravy)

Check out my other recipe of Dum aloo in Bengali style, here.

Ingredients :

baby potatoes : 20-25nos.
Onion : 2(medium-grated)
Tomatoes : 2(medium-pureed)
Ginger-garlic paste : 3tblsp.
Cumin seeds :1 and 1/2 tsp.
Poppy seeds : 1 tblsp.
Red chilli powder : 1tsp.
Turmeric powder : 2 tsp.
Cardamom : 2
Cloves : 4
Dry red chilli : 1(big)
Cinnamon : 2(1" stick)
Bay leaves : 1-2
Yoghurt/Curd : 1/2 cup(beaten)
Oil : 3-4 tblsp.
Sugar : 1 tsp.
Salt to taste
Garam masala powder : 1 tsp.(powder mixture of cardamom, cinnamon & cloves)

Method :

On a hot tawa/pan, roast together cardamoms, cloves, cumin seeds and poppy seeds. Grind roasted ingredients into powder. Grind together onion, ginger and garlic into paste, add roasted powdered masala into it, keep aside.
Meanwhile, boil unpeeled potataoes in a pressure cooker until tender, not overboiled. Remove and peel the potatoes.
In a pan, heat oil, fry potatoes adding little salt from all sides until golden brown. Remove on a paper towel.
In the same pan, add 2 tblsp. oil, add whole red chillies, cinnman and bay leaves and 1/2 tsp. of cumin seeds. Stir for a few seconds, then add grated onion paste and fry till golden brown. Add roasted powder, tomato puree, salt, chilli and turmeric powder.
Keep stirring, stir for 3-4 minutes, then lower the flame to sim, add curd little by little, mixing well with the masala paste. Stir fry till oil seperates. Add fried potatoes and stir gently to coat the potatoes with the masala. Add sugar at this moment.
Add 1/2 - 2/3 cup water and in low flame let it cook. When water dries up and gravy thicken, check the seasoning. Add if needed. Remove from heat. Add Garam masala powder. Stir and serve hot.

Dum aloo is going to take part on RV's event, "Think Spice : Think Poppy seed", which is brainchild of Sunita of Sunita's World and Green peas Kachori is on the way to MLLA:18th Helping, nestled this month @ Srivalli's Cooking 4 All Seasons, event is masterminded by Susan of The well-seasoned Cook

Try out sometime, friends and let me know how much have you like this combo...Bon Appetit !!!!!!!!! Have a great foodilicious Weekend, everyone...........

Chola bhaja - Fried Black chickpeas/kala chana.

2009-12-08T13:38:00.003+08:00

My last post was a tea-time snack....here I am again with another great and healthy snack, which goes great with tea or coffee and it's not deep fried, so it's one of a kind guilt free and healthy snack. It is made of black chana or chola in Bengali. Just soak for few hours and then shallow fry them in medium heat, and you have home made healthy tea-time snack. I learned it from my friend, and from that day on it has become my hubby's favorite snack. It is nutritious and also quite filling.

Ingredients :

Black chickpeas/chola/kala chana : 1 cup
Onion : 1(medium-chopped)
Green chilli : 2(chopped)
Mustard Seeds : 1 tsp.
Oil : 2 tblsp.
Chilli powder : 1-2 tsp.
Salt to taste

Method :

Soak chickpeas overnight if possible, or for 3-4 hours in hot water. WHen soaked totally, remove and pat dry.
Heat oil in a wide pan, temper with mustard seeds. When seeds start to crackle, add chopped green chillies and finely chopped onions. Fry until onions turn light brown, then add Black chickpeas.
Stir and mix with onions. Turn the heat to medium. Keep stirring them continuously for another 10 minutes. The key for this snack is in the frying.
After frying for 10 minutes in medium heat, you will find chickpeas became soft and cooked from inside.
Enjoy this yummy snack with tea or coffee, but consume immediately. Do not store them.

Fried black chick peas is going to take part on MLLA:18, guest hosted by Srivalli and the creator of this event is Susan of The well-seasoned Cook.

Reposted Recipe :

Masala Peanuts

Beguni Or Brinjal Fritters

Sending these 3 yummy tea time snacks to EC of Simple Indian Food for her event WYF : Tea Time Snack

Round-up of Sunday Snacks : Festive snacks of Navratri & Diwali

2009-12-02T13:18:00.002+08:00

It's time for the "Sunday Snacks" Round-up for the month of Oct-Nov....the theme was Festive snacks of Navratri and Diwali.....This event is a brainchild of Hima of SnackOrama, she passed the rein to Pallavi of All Thingz Yummy for some reason and this time guest hosted by me...I want to thank Pallavi for giving me the opportunity to host this great event. I totally loved the whole experience and proudly presenting the round-up.
Through this theme, I wanted to know some Indian regional snack recipes, what we make during the festival time. Some foodies also sent me sweet recipes, which I accepted, as without making your mouth sweet, any festival is incomplete, especially Diwali.

I want to thank wholeheartedly to all the foodies who sent their entries for this event. The next edition is hosted by Manju of Mirch Masala...for the announcement of theme, checkout here.

Now let's move to the roundup..........

Snacks

From the state of Karnataka :

Supriya of Celebrating Little Things In Life sent this chivda,

which is made during Diwali.

From the state of Punjab :

Meera Of Enjoy Indian Food sent this mouth watering Tandoori Chana Jor garam, made with garbanzo beans

From the state of Tamil Nadu:

Shanthi of Shanthi Krishnakumar"s Cookbook
sent this Yummy Vada recipe, Amma Vadai

Kamala of Cook@Ease sent this nutritious Sprouted Peas Sundal, which is made during Navratri for Prasad, she further sprounted the peas to make it more nutritious..great idea, Kamala

Priya of Priya's easy & tasty recipes sent multiple entries for this event..You can expect multiple entries for any event from only this blogger
Split roasted Gram dal Murukku , which is made during Diwali

Godhuma(wheat) & Sweet Potato Bonda

From the state of Gujrat :

Sudeshna of Cook like a Bong sent this popular yummy wholesome gujrati snack, "Khandvi"

From the state of West Bengal :

Sharmistha of Cook-A-Doodle-Do sent this alltime favorite Sabudana Vada

and this Yummy Fish Croquette aka Fish Chop recipe

These two snacks recipes are contribution from my side(Indrani of Appyayan)

Beguni or Brinjal fritters is very popular and beloved Bengali snack, it is available in any snack shop there and also made at home during festival time or on any homely occassion like Birthday, Marriege.

Masala Peanuts or Spice crusted crunchy peanuts, which is basically from North India, but now widely popular allover India, made during festival time like Navratri and Diwali

Renu of Renu's Kitchen sent this Low fat Baked Shakarpara, which is traditionally deep fried, but she baked it to make this snack more healthy

Now it's Sweet time

Sudha of Malaysian Delicacies sent this Famous Puran Poli or Sweet pan-fried flatbread, belongs to the state of Maharastra

Shobana of Jounal of a Budding Cook sent this Rawa Laddoo, belongs to the state of Tamilnadu

Priya of Priya's Easy N Tasty Recipes sent this popular Diwali sweet and yummiest laddoo of all, Boondi Laddoo, belongs to the above state

another sweet dish from Priya, Maida Halwa, belongs to the above state

next entry from Priya, a very healthy sweet dish, belongs to the above state, Microwave Butternut Squah and Barley Kesari

Another sweet dish entry from Priya, from the state of Maharastra, Besan laddoo

Unfortunately last entry from Priya, belongs to the state of Tamilnadu, Microwave Pumpkin & Coconut halwa,

Bindiya of In love with Food sent this Easiest Coconut laddoo

recipe,which is very popular during Diwali

Last and very Gorgoeus entry of this event from Kalva of Curry In Kadai

this most popular Diwali sweet of India, Kesar Badam Vermicelli kheer

Hopefully, I have included all of your entries and links, if I missed any of your entries/links, pl. check and send me a mail....
Check out previous Sunday Snacks Round-ups :

Sunday Snacks : bake it

Sunday Snacks : Fix it

Sunday Snacks : Fry it

Sunday snacks : Hot & Spicy

Sunday Snacks : Grab n go

Sunday Snacks : Chaats

Sunday Snacks : Spill the beans

Sunday Snacks : Snacks with bread

Spice Crusted Crunchy-munchy Peanuts (Masala Peanuts)

2009-11-26T14:14:00.003+08:00

This is a recipe where hot and spicy peanuts are fried with delicious mix of spices,which is totally impossible to resist. This makes a great snack or munch for sitting around watching TV or playing games with family and friends. If you are bored of eating regular peanuts, try this zesty recipe. It is also made during Indian festivals like Holi, Diwali etc. Serve this snack with some sweets to your friends when they visit you next Diwali or Holi and make them happy.
It is a great party food, too. Goes well with cocktail or any kind of drinks, or with a cup of hot tea. The most important part of this snack, you can make this ahead of time and store in an airtight jar for 3-4 weeks. You guests will wonder where do you get them from. You can get this snack also from Indian Grocery stores, but most of them are with a stinky smell of oil. Spend 15 minutes in your kitchen and result, a freshly made, healthy snack which will be loved by everyone, even good for kids. Store and munch whenever you feel like.
Most of us avoid Nuts for fear of weight gain. But friends, do you know, A prospective study published in the journal Obesity shows such fears are groundless. In fact, people who eat nuts at least twice a week are much less likely to gain weight than those who almost never eat nuts. So munch your peanuts without any fear at least twice a week. Hurray!! now I'll munch even more than before..I love peanuts!!!!!
And there are some obvious reasons, not to avoid them at all

Nuts lowers the risk of weight gain.
Help prevent gallstones
Peanuts contains a higher concentration of Anti-oxidants
Peanut is a good source of Monounsaturated fats, which is good for the health of your heart, helps lower blood cholesterol.

Ingredients : ( I combined two recipes I knew and it came out real good)
Raw peanuts/groundnuts : 1 and 1/2 cup
Besan/chick pea flour : about 1/2 cup
Rice flour : 1/4 cup
Turmeric powder : 1/2 tsp.
Red chilli powder : 1-2 tsp.(adjust to taste)
Coriander Powder : 1 tsp.
Amchur/mango powder/Chaat masala : 2 tsp. (it will give a tangy taste)
Cumin seeds & Fennel/Ani seed : 1 tsp. each (crush a little with a rolling pin)
BakingSoda : a pinch
Salt to taste (about 1 tsp.)
Water : about 3/4 cup or as needed
Oil to deep fry

Method :

In a frying pan, dry roast peanuts for 3-4 minutes in medium heat, remove and let them cool for few minutes.
Prepare the spice mix. After peanuts cool a little, take them in a big bowl along with all the ingredients except oil and water.
This step is very crucial, do not hurry, do it with a steady hand. Mix them together, them drop water 1 spoon at a time and mix. You should add that much water, so that spices and flour just coat peanuts evenly. It should not be crumbly either. Just a smooth spice paste coated evenly with peanuts. ( See the image below)

Heat oil in the same frying pan, the oil should be at least 1 inch high. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.

Take a handful of peanuts mix, try to seperate each peanut while droping, by moving your finger through the mix. Wait for a minute. Try to seperate further if there are some lumps. Fry in medium heat, stir occasionally until they turn brown in colour. Fry for at least 5-6 minutes in medium flame for crispier peanuts.
When done, take them out with a slotted spoon and place on a kitchen tissue to absorb extra oil. After cooling to room temperature, peanuts should be more crispy.
Finally, store to an airtight jar for further use, can store for at least 2-3 weeks or more.

This Crunchy-munchy snack is going to take part on this event "Sunday Snack : Festive snacks of Navratri and Diwali" hosted by me this time, deadline is 29th of this month, send me your entries if you wish to participate.
This event is a brainchild of Hima of SnackORama and now organised by Pallavi of All Thinz Yummy. Visit here for future schedule of the event and if you wish to host in future, as Pallavi is engaged with her newborn twins.

Sorshe Begun (Baby brinjals in mustard & yoghurt gravy)

2009-11-24T13:34:00.003+08:00

Mustard is one of the most preffered spice in Bengali cooking, as I said in my earlier posts. Bengalis are quite fond of this seed, not only Mustard oil is the preffered and main cooking oil there, but seeds and paste are also appear in quite a few of our delicacies. If you followed my earlier posts, You'll see I have also posted many veg. dishes which are cooked with this paste. Almost all the vegetables are cooked with this paste, fish, even eggs are also cooked with this paste. Off Course, there is some reason for this love of Mustard, as Mustard is considered as "One of the World's healthiest spices". Check out my other post, where I explained the health benefits of mustard seed and oil.
My today's recipe is one of the delicacy of Bengali cooking, " Sorshe begun" , where baby soft brinjals/aubergines are fried and doused with freshly ground mustard and yoghurt/curd paste and tempered with Panch phoron(five spice mix). My mom is a great cook and this is one such dish my mom cooks the best. I made this many times, but never could bring the same test like mom.

Ingredients :

Long baby brinjal/aubergine : 7-8 pieces
Yoghurt/curd/dahi : 3/4 cup
Ginger : 1/2 " piece
Garlic : 3-4 cloves
Green chilli : 2-3(slit lengthwise)
Mustard seed : 1and 1/2 tblsp.
Gram Flour/besan : 1 tblsp.
Turmeric Powder : 2 tsp.
Red chilli powder : 2 tsp. (as per taste)
Panch Phoron : 1 tsp.(mixture of mustard, fennel, white cumin, black cumin/kalonji and fenugreek/methi seed-mix in equal measure)
Mustard oil : 3-4 tblsp.(prefferably mustard oil, can use any other oil)
Sugar : 2 tsp.
Salt to taste
Fresh coriander leaves(few sprigs) : chopped

Method :

Trim the end of the stalks and cut brinjals lengthwise into 4. (see the picture below). Rub about 1/2 tsp. salt and 1 tsp. turmeric into inside of the brinjals and fry them in medium hot oil until soft and almost cooked. Remove on to kitchen tissue.

Preperations : 1. Soak the mustard seed in 2 tblsp. hot water for 10 minutes, then whiz to a smooth paste in a blender. Remove and set aside. 2. Put remaining turmeric, red chilli powder, ginger and garlic with little water in a blender and make a smooth paste of it. Remove and keep aside. 3. Using a whisk, mix together yoghurt, gram flour, sugar and 1/2 tsp. salt.

Heat oil in a pan, add slit green chillies and panch phoron. When spices start to crackle, add ginger-garlic(2nd preperation) paste and stir fry for 2 minutes. Reduce the heat to sim, and add the yoghurt mix. (because if yoghurt boils, it tends to split)
Gently mix the spices and cook for 1-2 minutes, check the sugar-salt balance. Then mix the mustard paste, mix thoroughly with yoghurt, cook for 2 minutes. Then carefully place the fried brinjals in the sauce.
Sprinkle chopped coriander leaves over it, cover the pan and simmer for 3-4 minutes. As brinjals are already cooked, this step is just to incorporate brinjals with sauce.

Spinkle few more coriander leaves and serve hot with steamed rice.....enjoy

There are lots of good memories attached to this recipe. As this is one of my favorite dish, My mom used to make this on every Birthday of mine. But now, far away from mom, I miss mom's cooking and whenever I make this, it brings tears to my eyes.
Sending this mouth watering brinjal gravy to HOTM#31 - Retro Dishes , hosted by Ilva of The Heart of the Matter-eating for life

Broccoli-Brinjal Fry

2009-11-20T18:34:00.002+08:00

Today, I'll share a quick stir fry recipe combining broccoli and brinjal. As broccoli is quite hard to incorporate in our Indian taste bud, I look for some interesting way to put this vegetable in our diet. Specially, kids are quite reluctant to eat this vegetable. Broccoli taste good while still in shape after cooking, not over-cooked. So one day, I made broccoli fry this way and my daughter liked it and from then she eats broccoli. I add this vege in pasta or pulao, someway in our diet because of the health benefits of this. Read more to know the health benefits and include broccoli in your diet.
Broccoli is well established as one of the major anti-cancer foods. Numerous studies have concluded again and again that people who eat an abundance of broccoli have fewer cancers of the colon, breast, cervix, lungs, prostate, esophagus, larynx, and bladder. Broccoli contains some 3% of protein and is one of the richest vegetable sources of calcium, iron and magnesium, also loaded with antioxidants and protective phytochemicals which reduces the risk of many diseases, like Cancer, heart disease, stroke, high blood pressure, cataracts and osteoporosis. Broccoli also contains some of the highest levels of vitamins A and C of any food.

Health Benefits :

Anti-Cancerous - protective against bladder, ovarian, prostate even lung cancer
Heart healthy
Phytonutrients in Broccoli helps in detoxification, the cleansing process through which our bodies eliminate harmful compounds.
Support stomach health
An Immune system booster
A birth defect fighter : Folic acid present in broccoli prevents many birth defects. So, pregnant woman must include Broccoli in their diet.

This broccoli-brinjal fry goes very well as a side dish with roti, paratha or even rice.

Ingredients :

Broccoli head : 1 (big)
Brinjal : 1/2 cup (cubed)
Onion : 1(medium-sliced)
Garlic : 3-4 cloves(grated)
Tomato : 1(small-chopped)
Green chilli : 2 (chopped)
Mustard Seed : 1 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 1-2 tsp. (as per taste)
salt to taste
Sugar : 1 tsp.
Oil : 2-3 tblsp.

Method :

Cut each florets into half to quarter pieces(as desired). Cut brinjal in medium size chunks. Soak cut broccoli florets in hot water for 5 minutes with a pinch of salt.
Heat 1 tblsp.oil in a pan, throw the broccoli florets, add little salt and stir fry them for a minute or two. Cover lid and lower the flame to sim. Stir fry time to time uncovering the lid. Fry until it gets tender and lightly browned. It won't take long about 5 mins. Remove and keep aside. This way, you can cook them without much oil added.
In the same pan, heat up 1 tblsp.oil and add brinjal pieces. Sprinkle little salt and fry them too until soft and browned. Keep aside. In same pan, add rest of the oil, temper with mustard seed, when splutters, add grated garlic and onions. Saute until onions get soft, add green chillies, tomatoes, turmeric and chilli powder.
Mix well all the masalas and then add fried broccoli and brinjal pieces. Mix well with the masala and stir fry for 3-4 minutes in medium flame. Add sugar and mix well. Check the seasoning. Add if needed. Take care, while frying, broccolis should not loose their texture. Do not over cook them.

Combine it with any cooked dal and serve hot with roti, chapati, or rice. You can see, It needs very less oil, less spice and still taste yummmmmmmmm..try this out

This is on the way to Sudeshna's event, "Think Spice: Think Turmeric",

which is a branchild of Sunita of Sunita's World.

Panchmisali Tarkari - A Bengali Mix-vegetable Delight

2009-11-17T13:27:00.001+08:00

Tarkari, A cooking term associated with Bengali cuisine, which is similar to 'curry' in english. In bengal, we use this word for any uncooked vegetable as well as for cooked curries of vegetable or for fish curry or fish and vegetable cooked together. Even though, the staple food of Bengal is definitely rice and fish, bengalis consume a lot of vegetables, too and it's a must daily along with fish. Bengali cuisine has a lot of low calorie veg. dishes, made with very less oil and spices, tempered with some seeds(referred as phoron) and just a touch of turmeric powder and green chilli. So these veg. dishes are extremely healthy and low calorie.
One of them is Panchmisali Tarkari...if you got the meaning of tarkari, I will tell you what panchmisali means...'panch' means five, 'misali' means mix here, that means it's a mix vegetable curry dish. But the number of vege doesn't have to be five, it can be 4 or 6. Just 5 or 6 or more types of vegetables cooked together with a tempering(phoron) and with touch of turmeric powder. It's extremely healthy dish. There is no fixed vegetable for this, you can use any vegetable available in your home. It's just a simple comfort food and you are getting all the vitamins and minerals needed from one dish.

Now to the recipe....

Ingredients :

Vegetables I used : Green beans, broad beans/shim, sweet potato/potato, cabbage, cauliflower, brinjal, pumpkin, Okra/bhindi and carrot(optional). (arbi/taro roots, ridge gourd/Jhinge can be used, do not use beets in this dish, brinjal is a must here)
Dry red chilli : 1 (break into 2)
Panch phoron : 1 tsp.(mixture of fennel, white cumin, black cumin, mustard and fenugreek seed--mix each in equal quantity and use 1 tsp. from the mix)
Turmeric Powder : 2 tsp.
Chilli powder : 1 tsp.
Green chilli : 1 or 2(chopped)
Tomato : 1(medium-chopped)
Salt to taste
Sugar : 1 tsp.
Oil : 2 tblsp.
Fresh coriander leaves for garnishing(optional, but recommended)

Method :

Wash and cut all the vegetables more or less in same sizes. Because, as all are going to the same pot and cooked together, harder vegetables should cut in smaller sizes and softer veges should cut in bigger sizes, so all can be cooked at the same time. if using, ridge gourd, add it at the end when all other veges are already tender.
Heat oil in a pan, add dry red chilli and panch phoron, when seeds start to turn dark (do not burn the seeds, it will make the curry bitter) , throw all the veges to the pan. Add little salt and stir fry for 2 minutes. Then add chopped green chillies, tomatoes, turmeric and chilli powder. Give it a good stir for few minutes and mix well with the veges. Add sugar and mix again.
Pour over about 1 cup of water and cover the lid and let it cook in medium heat.
Check time to time, it will take more or less 7-8 minutes. When water dries up and vegetables are tender, check the seasoning(salt). Add if needed. Give it a good stir and mix well.
Sprinkle fresh coriander leaves if available. Serve hot with rice as the first course of meal.

Dear Foodie friends, please send your entries ASAP for Sunday Snacks: Festive snacks of Navratri and Diwali event..deadline is 29th of this month

Sending this tarkari to Sudeshna of Cook like a Bong,

who is hosting This month's "Think Spice : Think Turmeric"
Event, which is brainchild of Sunita of Sunita's World

WHB#209 : Chaltar Ambol (Sweet & Sour Elephant Apple)

2009-11-11T16:59:00.002+08:00

Chalta, as known in Bengali, or Outenga in Assamese, is known as Elephant Apple or Wood apple universally(Dillenia Indica as scientifically) is native to Southeastern Asia, from India, Bangladesh and Sri lanka, east to southwestern China and Vietnam, and south through Thailand to Malaysia and Indonesia.
In India, chalta is found in forests along the base of Himalayas from Nepal to Meghalaya. It is also found in dry hilly regions of Bihar, Orissa, Madhya Pradesh in north and Karnataka and Andhra Pradesh in south India. It bears green fruits which resemble large apples. Hence, it got its name, "elephant apple". It is a tropical acidic fruit, is eaten both ripe and unripe. It is common in chutneys and other pickled dishes. The fruit comes into season in the fall months, depending on the region, with maturity in October and November in Malaya and a longer harvesting period, October through March, in India.
The fruit : The fruit of the elephant apple tree is enclosed in a hard husk, which must be cracked to get at the fruit. This can be accomplished by hurling the fruit at a hard surface or by using a hammer to crack the husk open. The elephant apple itself is very fleshy, with Astringent and resinous notes. It also has a strong smell, along with numerous small seeds.

Image source :

http://www.fruitipedia.com/chalta.htm

Image source :

http://pt.treknature.com/gallery/Asia/India/photo174378.htm

Different uses of this fruit and parts of the plant :

The wood of the elephant apple is very hard and prized for construction applications in which durable wood is needed.
During the rainy season, the tree exudes a gum that is used in some parts of the world to replace gum arabic, and it appears in watercolors, inks, varnish, and other applications in which gum arabic might normally be used.
Products of the elephant apple tree are also used in some traditional Indian medicine, and the plant is said to be soothing to the digestion.
The fruit is said to possess tonic and laxative properties, and is used for abdominal pains. It is also known as anti diabetic and has cooling effect on body.
The bark and leaves are astringent.
Dried leaves are used as a substitute for sand paper in polishing ivory and horn.
Culinary use : Fleshy sepals form the edible portion. Though the fruits contain sugars, still these taste pleasantly sour due to predominance of acid. These are seldom eaten raw and are mostly used as flavouring in curries. These are also made into jams and jellies. The juice is sweetened with sugar to make a cooling and refreshing drink.
Do not use if pregnant

The recipe I want to share today of this fruit, is called Chaltar Ambol, is from Bengal(Bengali cuisine), my native place Kolkata. This is basically a sweet and sour Chutney, but little different from typical chutney. Chutney can be both sweet and sour, but Ambol is always a sour dish, served at the end of the meal to provide the refreshing touch of tartness to make the tongue anticipate the sweet dishes which is served just after Ambol or chutney. Ambol, is a cooking style of Bengal, where a sour dish is made either with some fruit or vegetable or even with small fish, the sourness is being produced by adding Tamarind pulp. But in this dish, as chalta, itself is an acidic soury fruit, jaggery is used to make it little sweet.

How to cut this fruit : The fruit flesh comes into layers and its outer covering is very hard. You have to be careful while cutting, as inside pulp is very slippery because of the gum. After you cut through the middle by a sharp knife, discard the central or the most inside seeded part. Then seperate layers and cut into thin lengthwise pieces.
For this recipe, we need not too ripe or not too young fruit, a yellow greenish elephant apple.

Ingredients :

Chalta(elephant fruit) : 2
Sugar Cane jaggery(akher gur) : 250 - 300 gms.(or use accrd. to your taste)
Dry red chilli : 1

Panch Phoron : 2 tsp.(is a mixture of cumin seed,
black cumin seed, mustard seed, fennel seed and
fenugreek seed-mix each in equal quantity--No. 5 in the image)

Turmeric powder : a pinch
Oil : 2 tblsp.
Salt : a pinch
Flour(APF/Atta) : 1 tblsp. (optional, but recommended)

Method :

After cutting into thin slices, pressure cook it for 10 minutes with a pinch of turmeric. Take out and discard the water.
Heat 1 tblsp. oil in a pan, add whole dry red chilli and 1 tsp. of panch phoron. When seeds turn light brown and you get the aroma of fried seeds, throw the elephant apple or chalta pieces. Add little salt and stir for 2 minutes. Then add about 1 cup of water. Cook with covered lid for 7-8 minutes.
Add the jaggery. Do not add jaggery all at a time, add little by little, let it melt, taste and if needed add some more. It will be a little sweet, more sour kind of taste. How much jaggery is needed depends on the sourness of the fruit. The consistency is kind of liquidy(you can see in the image). If you think, yours is very liquidy, mix 1 tblsp.of flour with 2 tblsp. of water and add into it. This will thicken the gravy and add some taste.
When you get the right consistency, pour into a serving dish. If a small pan, heat 1 tblsp. of oil, add rest of the panch phoron, when it splutters, pour this with oil into your serving dish over the ambol. This will add a fresh tempering flavour to the dish.
Chaltar Ambol is ready to serve. Serve in room temperature. Leftover can be kept in refrigerator and consume cold. It tastes even better.

This post is my entry to Weekend Herb Blogging(WHB)#209,

hosted this month by Paulchen's Foodblog, event started by Kalyn of Kalyn's Kitchen, now the event is managed by
Haalo of Cook (almost) Anything.
This is my second time contribution to this awesome event ...every time I feel proud to be a part of WHB event.

Bengali's hot favorite : Kalai er dal O Pyaj-Aloo Posto(Split white urad dal and onion-potato with poppy seed)

2009-11-06T14:03:00.001+08:00

My today's recipe is hot favorite among bengalis...you ask any bengali about this...they can die for this awesomely cool comfort food, I mean if you give us a choice of a five course meal and this combo, any bengali will choose this one without any hesitation. ( I am sure?????..... at least me)
Kalai-er dal is a dal made of split (skin removed) white Urad dal. The special about this dal is the use of fennel seed unlike other dal has the usual cumin seed or panch phoron(mixture of five different seeds) as tempering. this dal has two versions, both are awesomely tasty. One is with roasted dal and another without roasting. As urad dal is little slimy or slippery in texture, if you roast the dal before making it, the slimy texture will go away. I love both versions and will give you both recipes, inredients are almost same in both versions, but the process varies a bit...you know what accompanies with this dal...yes, the famous Aloo posto (Potato in poppy seed paste). if you want a leisurely comfort food in a relax weekend lunch, have this combo and you'll love it, I guarantee you................

Now to the recipes....first Aloo posto...it is a dish made with potato and a paste of poppy seed. You can make this dish in many different ways, this time I made this with onion..so it is Pyaj-Aloor posto (Potato N Onion in poppy seed paste)

Ingredients :

Potato : 2(medium)
Onion : 1 (medium)
Poppy seed : 2 tblsp.(heaped)
Black cumin seed(kalonji/kala jeera) : 1 tsp.
Tomato : 1/2 (chopped)
Green chilli : 2 (more or less accr. to your taste or omit)
Oil : 2 tblsp.
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.(optional)
Salt to taste

Method :

Cut potatoes in small cube like pieces. Grind the poppy seed coarsely with green chillies in a coffee grinder. Do not make it too fine.
Heat oil in a pan, temper with black cumin seed, when the aroma rises, add onions. Fry for a minute and then add potatoes. Add salt and stir fry for 2-3 minutes. Add turmeric powder and give it a good stir.
Add chopped tomatoes, red chilli powder mix it well and then add poppy seed paste. Cook on medium heat for few minutes, so that the paste can coat nicely with potatoes. Add enough water to cook the potatoes. Add little salt over it.
Cover the lid and wait till all water dries up and potatoes are cooked. After the water dries up, check the seasoning, add if needed and stir fry the whole thing vigorously for 2-3 minutes to make it more dry and fried.
Take out from heat and serve hot with any dal and white rice.....................

Now to the dal, first unroasted one, i.e Kacha kalai er dal

Ingredients :

Split white Urad dal : 1 cup
Dry red chilli : (Break into 2)
Fenugreek seed(methi dana) : 1 tsp.
Fennel seed(mouri) : 2 tblsp.(dry grind into powder)
Ginger : 1"(grated)
Green chilli : 2-3
Oil : 2 tblsp.
Turmeric powder : 2 tsp.
Salt to taste

Method :

Soak urad dal in water for about 1/2 an hour as it takes comparatively more time to cook. Soaking before cooking it, will need less time to cook. Pressure cook the dal until it is soft and done. When done, open the cooker. If water dries up, add 1 cup of water. With a wire masher, mash the dal. Add little salt and turmeric powder and let it cook for 2-3 minutes. Keep it aside.
Heat oil in a pan, when it is really hot and smoky, lower the flame, add dry red chillies, green chillies and fenugreek seeds. When seeds slightly change colour(turn brown, not dark brown---do not burn fenugreek seeds, the whole dal will taste bitter), pour the cooked dal over it.
Cook for 2-3 minutes. Finally, when you have your desired consistency(it is not a thick dal, and also not so watery, kind of a smooth consistency) of dal, check the seasoning. Add ginger juice (squeeze the ginger paste and add only the juice) and powdered feneel seed. Cook for 1 minute and take out from heat. Your dal is ready.

Now the recipe of fried one, i.e., Bhaja kalai er dal

Ingredients are same as above, only no fenugreek seed. I dont have the picture of this version, next time I make it, I'll add it for sure.

Method :

Dry roast the dal and then wash and soak the dal as above. Then pressure cook it until done.
Add 1 cup of water, with a wire whisk, mash the dal and give it a smooth texture. Add little salt and turmeric and cook for 2-3 minutes. Keep it aside.
Wet grind fennel seed and ginger to a fine paste(ada-mouri bata).
Heat oil in a pan, when its hot and smoky, add dry red chilli, green chilli and the paste of ginger and fennel seed (ada-mouri bata). Fry the paste for a while in medium flame, when you get the sweet smell of the paste, add the dal. Check the seasoning and cook for 2-3 minutes. Your dal is ready.
Enjoy with Aloo posto and hot white rice............

TRY AND LET EM KNOW IF YOU LIKED IT OR NOT............

Awards for my followers

2009-11-04T13:06:00.000+08:00

Hi Friends! it's award time................

It's time for me to convey my gratitude to all my followers who have encouraged and showed their support, commented with nice and encouraging words throughout my blogging period. So, this set of awards are for my followers...Thank you all for your love and moral support..you all are the inspiration of my blog..thank you so much...........please accept these awards from me
This "A Fabulous Blog" award has passed on to me by one of my followers, Babli of Khana Masala..Thank you dear Babli ..Now I want to pass you this set of awards..pl.accept them
Followers/Friends, when you see my post on your reader, please come and acceprt these awards and let me know, Please..................Thank you again
My followers are :

Ushnish Ghosh, Prasu, Pria, Sanghi, Dithi, Sarah Naveen, Rituparna, Sangeetha, raje, lakshmi venkatesh, Priya, Tina, RV, Shanthi, Kimmie, Tulip, Arti, Aysha, LG, Nithya, Babli, Divya, SGD, Renu, Pinky, Adlak's tiny world, Chitra, Ann, Mrs. kannan, Sunanda, Gayathri, Angel, Oriya Food, Subhie_br, Mydhily Naidu, shaista tabrez, hurby-kh, Cayla, தேவன் மாயம், Mom, my blog, Amrita Banerjee and Sowmya.

Reposted recipe : Chinese Kidney Beans & Potato Fry

2009-10-30T18:21:00.004+08:00

Reposting my older post Chinese Kidney Beans & Potato Fry for JFI : Rajma, hosted by Divya of Dil Se and event started by Indira of Mahanandi

Mutton Vindaloo (spicy mutton stew) in Parsian Style

2009-10-29T12:57:00.003+08:00

Vindaloo is a meat dish of Portuguese origin, which derived from Portuguese word Vinho(vinegar) and Al'ho(garlic), which are two key ingredients for this dish. Due to its ability to preserve well, vindaloo was carried by Portuguese sailors on their sailing trips and found its way into Goa by this route. Now Vindaloo has become a popular and integral part of West Indian cuisine. It also a very popular among Parsis too, who imigrated from Persia, recent day Iran to Gujarat, the Western most State of India about 1000 years ago. As Parsian cuisine is very much influenced by Portuguese cuisine, So Vindaloo has become a very popular meat dish of parsian community. It differs a little from the Goan Vindaloo recipe. Today, I'll share the Parsian style Mutton Vindaloo recipe...It is basically a fiery-hot curry sauce and a real delight who loves hot and spicy curries. Traditionally the Parsis make vindaloo with duck, but mutton can be substituted, even with chicken or pork.

The image was taken in a hurry, couldn't take a good one, as hungry people were already on the dinner table, so had to hurry...really sorry for that

Ingredients :

500 gms mutton cut into small cubes
6 tblsp oil
3 small tomatoes, chopped
3 small potatoes peeled and cut into round pieces
2 onion chopped in slices
250 gms boiled peas (I omitted)
Bay Leaves : 1 or 2
Curry leaves : 6-8 pieces(crumbled)
salt as per taste

Vindaloo masala :

6 dry red chillies (adjust as per your tolerance level)
3 cloves
5 cardamoms
6 black peppercorns
1/2" cinnamon stick
1/2 tsp cumin seeds
1/2 tsp Coriander seeds
6 garlic cloves
1" piece ginger
1 tsp. turmeric powder
2 tblsp.Vinegar

Method:

Dry roast until lightly browned all the spices from dry chilles to coriander seeds(vindaloo masala section). Then ground with rest of the ingredients. it should be a smooth paste.
Cut mutton pieces in small cube like pieces. Clean and pat dry. Marinate them with vindaloo masala paste, crumble up curry leaves and add to it, salt and 2 tblsp. of oil. Keep aside for at least 2-3 hours. More is better.
Heat rest of the oil in a wide pan, fry potatoes with salt and keep aside. In the same oil, add bay leaves for flavour, when they change colour, add onions and fry until lightly browned. Then add chopped tomatoes, stir till tomatoes are pulpy. Then add marinated mutton pieces in there.

Stir-fry for at least 15 minutes or spices are well blended with mutton pieces. Add about 5 cups of water and let it cook in medium flame until mutton are tender and the curry is thick. Give it an occassional stir. Add salt as necessary. When mutton are almost tender, add potato pieces in it.
If using green peas, add when mutton and potatoes both are done.
Garnish with fresh coriander leaves. Serve hot with rice or any Indian flatbread like chapati, naan or paratha.

I'm sending this parsian Mutton Vindaloo to Meera of Enjoy Indian Food

who is celebrating Parsi Cuisine for this edition of
RCI(Regional Cuisine of India), this event is started by
Lakshmi of Veggie Cuisine

Beguni or Brinjal Fritters

2009-10-26T12:28:00.002+08:00

Hi Friends, I'm back after a quite long break. Even after coming from vacation, last 10 days, the man of the family was terribly sick with fever. So couldn't even think of blogging a bit...Now he is fine, so tried to post something...I don't know why it feels little weird to write down something after such a long break, it feels like I havn't ever did this before...but I've to say that, I terribly missed blogging,...
Any way, Beguni or Brinjal Fritters is my recipe today...........

Beguni is a famous bengali snack made from brinjals. We call brinjals "begun", so the fritters or pakoras made out of it is "beguni". This fritter is so beloved in bengali community, it is served as an evening snack with tea (mainly in demand when it rains outside) or is a famous accompaniment with Khichdi(a lentil-rice combination), a popular appetizer in any special occassion menu like birthdays, Puja, even in marriage functions. You can serve this as a side dish with any dal and rice. During Durga Puja, it is served with Khichdi in puja pandals and even it is made at bengali households,too. I also made this during puja time at home.
The most important aspect of this fritter is the shape in which the brinjals are cut. First, cut in 1/8 inch thick round slices and then cut each round one from the middle (resembling the shape of half-moon). Another way to cut the brinjals is to make thin slices of the brinjals vertically. For best results, always use the dark purple brinjals. Now to the ingredients, you need very less ingredients for this fritter...

Ingredients :

Thick Purple Brinjal : 1
Besan(chick pea flour) : about 1 cup
Chilli powder : 2 tsp. (according to your taste)
Turmeric powder : a pinch
Kalonji or black cumin or onion seed : 1 tsp.
Poppy seed(posto) : 2 tblsp.(for extra flavour & crunch)

Baking powder : 1 tsp.
Salt to taste
Water
Oil for deep frying

Method :

Sprinkle a pinch of both salt and turmeric powder over the brinjals and keep aside for 10-15 minutes.
To prepare the batter, take besan in a bowl, mix all the ingredients in it except water and oil and mix them together.Then add enough water to make a semi-thick consistency of batter. It shouldn't be runny or not too much thick.Whip the batter for 2-3 minutes to make a smooth and lump-free batter.
Heat enough oil in a wide vessel to deep fry. Dip each eggplant piece in the batter, check if it is coated from all sides. then deep fry in medium heat until lightly browned.
Serve hot immediately after frying.............................

This is going to take part in my ongoing event ,
"Sunday Snacks : Festive snack of Navratri & Diwali"....Friends, send in your entries soon to me, I want to know Which snack you've served to your family & friends during this festive season.

Wishing Happy Diwali To All

2009-10-16T17:21:00.000+08:00

Wish all my readers, followers and visitors a Happy, Healthy & Prosperous Deepavali

Quality Scrap Greetings from SetOrkut.com

Hi friends, I'm back from vacation in my hometown, Kolkata as promised just before diwali...spent a great time with family and relatives and had loads of fun during Durga Puja in Kolkata..had no time to miss the blogging world but still missed it a bit. Now I've to catch up with all of your wonderful posts and hope soon I'll be back too with my posts.

Don't forget to send in your entries for my ongoing event "Sunday Snacks - Festive snacks for Navratri & Diwali"

Announcing "Sunday Snacks" event - Festive Snacks of Navratri and Diwali

2009-09-24T17:33:00.004+08:00

In the month of October and November, the famous event of blogosphere "Sunday Snacks" is nestling here in Appyayan. This event is a brainchild of Hima of SnackORama, but Pallavi of All Thingz Yummy has took over since Hima has moved to India. Few months back, when I saw Pallavi is asking to guest host the event, as she is pregnant with twin girls. I just had to help her and took this great opportunity to host this great event. I knew how hard is going to be for her, as I went thru the same experience 2 years back and now a proud mother of twin boys. Wishing her all the best...it was quite a good experience for me and hoping the same for her........................
As I'm hosting on the month of October-November, the theme was obvious...it's the month when we, Indians are in festive mood. Three main festivals are celebrated this time - Navratri, Dusshera and Diwali. While North and West Indians celebrate Navratri and Dusshera, same time East Indians celebrate Durga puja to worship Devi Durga. And then comes Diwali or Deepavali, the festival of lights, which is celebrated all over India.

So the theme of this edition's "Sunday Snack" is

Festive Snack of Navratri and Diwali"

Festivals in India are incomplete without delicious food. These festivals offer a great opportunity for people from different regions to enjoy the traditional delicacies that are cooked using the traditional recipes which have been passed on from generations to generations. So I want to know what snack do you make during this festive season. Share traditional or your family's favorite recipes from your part of India.

PLEASE READ ALL THE RULES CAREFULLY.. AND PLEASE MAKE SURE YOU FOLLOW THEM

Each recipe being submitted for the event, must have a link to this post..even if it is reposted grouped with others, every individual entry must have a link to this announcement, even your archived ones .. Linking with logo is preferable as it's made for this event only, but not compulsory.

Due date :

the duration of this event is 2 months. due date will be the last Sunday of November, i.e., 29th November, 2009 (Round up will be posted by the next week with a new theme announcement for the future edition)

Ingredients Restrictions:

There is no restrictions with the ingredients...vegetarian and non-vegetarian entries are allowed. But no beef, please.........

Multiple Entries:

Send as many entries as u like

Posts from Archives:

Anything from archives is ok. Reposting is not necessary but again you must link each and every individual post/entry to this announcement.

Non-Bloggers:

Please submit your recipes via email. Please include your name, where are you from and recipe text and images are compulsory.

Email your entries to indranidh@gmail.com with subject line as Sunday Snacks - Festive snacks of Navratri & Diwali

Please include all these fields in your mail.......................

Your name:

Blog name:

Name of the dish:

Post permalink:

Picture of the Dish : Max. 300 px.

Previous Sunday Snacks Roundups are here:

Sunday Snacks : Spill the beans
Sunday Snacks : Chaats

Sunday Snacks : Grab n go

Sunday Snacks : Hot & Spicy

Sunday Snacks : Fix it

Sunday Snacks :Fry it
Sunday Snacks : Bake it

With this post I'll take a break from blogging for 2-3 weeks, as I'm visiting Kolkata for Durga Puja...Hope to see you all soon and keep making festive snacks and send me your yummy yummy entries...wish my readers, visitors and blogger friends a happy and healthy Navratri and Dussehra............I'll see you before Diwali

Bread Utthapam

2009-09-23T12:43:00.005+08:00

Bread is now so important part of our diet...without eating bread day's diet can't be complete. But always choose wholemeal bread over white bread or white flour bread. The basic difference between these two types of bread is during production of wholemeal flour the whole grain is used. This type of flour has an extraction rate of 100%, which means nothing is removed during milling. White flour is refined. The bran and nutrient-packed germ are separated from the rest of the grain losing many nutrients. The wholemeal flour contains all parts of the grain: the fibre-rich bran (outer layer), the endosperm (middle layer) and the germ (inner layer). The bran provides fibre, B vitamins, minerals, protein and other phytochemicals. The endosperm contains carbohydrates, proteins and small amounts of B vitamins. The germ is packed with minerals, B vitamins, vitamin E and other phytochemicals. The regular consumption of whole grain foods has been linked by researchers to a reduction of several diseases including heart disease and cancer, especially colon cancer.
My family likes bread than cereal or any other breakfast stuff. So I'm in a constant look for something different to serve them with bread. Few months back, I came accross one such recipe which can be served as a breakfast and also for evening snack. My daughter loved it and now every day she wants only this for her evening snack...so try it some time and let me know how your kids have liked it...........

Bread Utthapam........It's very easy to make and simply delicious bread snack recipe, which will be loved by all ages. If you don't know what a uttapam/utthapam is, it is dosa like dish made from same batter like dosa, but it's thick and not filled like dosa and different grated veges spread over it and fried.

Ingredients :

Bread ( any type of bread) : 6-8 slices ( I used Focaccia, it was just yummy)
Curd/yoghurt/Dahi : 1/2 cup
Semolina/Suji : 1/4 cup
Grated Onion : 1/2 cup
Grated Carrot : 1/2 cup
Grated Capsicum : 1/4 - 1/2 cup
Finely chopped tomatoes : 1/2 cup
Grated Ginger : 1 tblsp.
Finely chopped Green chillies : 1 tblsp.(Omit if cooking for kids)
Finely chopped Coriander leaves : 1/2 cup
Chilli powder : 2 tsp.( as per taste)
salt to taste
Butter/Margarine : as needed
Oil/ghee(clarified butter) : 2 tblsp.

Method :

In a big bowl, take curd/yoghurt, whip it a little. Then add all the ingredients except oil and bread.
Spread butter or margarine in only one side of your bread.
Heat tawa or a wide pan, put butter side of the bread down, let it brown, on the top side, spread the yoghurt batter evenly in a thin layer. Once the down part is done, pick it up with a flat spatula, drop 1 tsp. of oil, flip to the other side.
In medium heat, let it brown. Remove from tawa. Prepare other slices same way.
Serve hot with a ketchup or any sauce of your choice.

I'm sending it to Priya of Priya's Easy N Tasty Recipes
for her event, "Sunday Snacks : snacks with bread". I've the priviledge to host this event next month, so friends and foodies come to my place for the announcement and please participate and make it a success........

Also want to share my daughter's recent favorite snack with Srivalli of Spice your Life, who is celebrating her first blog anniversary with the theme, "Kids Delight"

Home Made Bengali Sweet : Malpoa

2009-09-22T13:30:00.011+08:00

Bengalis call their desserts course as mishti. It was many years ago that every household made its own sweet dishes. The principles of economy and the skilled required for the popular preparations led to families specializing in confectionery – making, where expertise was handed down from father to son. The community, known as Moiras, has developed sweet-making into a fine art and specialities like rosogulla and sandesh are made. The sweet shops of Bengal known as "Mistannan Bhandar" (Sweet House). But, to one’s belief, Bengali sweets are not only Sandesh, Rosogulla or Misti Doi. There are even lots more varieties to Bengali Desserts, which might not be available, commercially in the market, nor in the sweet shops, but typically home made, like different "Pithas"(which are basically rice-wheat-coconut based sweets, some are stuffed , some not, some are stuffed and dipped in thickened milk and so on), Rasbara( made from pasted Urad dal, whipped till frothy, then fried in round balls and finally soaked in syrup), Narkel Naru(coconut laddoo) and Malpoa to name some of them..

I'll share this home made delicacy with you today, which is made during festival time,too. I always make this on my husband's birthday, as he just loves this. Being a bengali, he has less sweet tooth than me, he'll prefer this over any cake. So I made them on last weekend for his birthday.

Malpoa : It is made with all purpose flour(maida) and semolina/suji, made into a thick batter. The batter is then drop into hot oil in a form a small round pancakes which are deep fried and then dipped into hot sugar syrup. You can add also crushed fruits in the batter, like banana, mango or pineapple for different taste. But my family just love the natural flavour of fennel seeds and coconut. This is the basic recipe of malpoa.

Ingredients :

Flour - 1 cup

Sooji (Semolina) - 1/4 cup

Fennel (Mouri/Saunf) seeds- 1/2 tsp

Milk - 1 and 1/4 cups ( as needed)

Coconut - 2 tbsp, grated or finely chopped

Oil - 2 cups (for deep frying)

For Syrup:

Sugar - 2 cups

Water - 2 cups

Green Cardamom - 3(crushed)

Method :

In a bowl, mix together all the ingredients except oil. Using your hands, make a smooth batter free of lumps. use milk as needed to make a semi-thick batter,little thicker than pakora batter.

Meantime, in a wide pan, prepare sugar syrup, adding cups sugar in 2 cups of water and let come to boil. Add crushed green cardamoms and Simmer for 8-10 minutes. Note : remember syrup thickens when cooled so do not boil to a thick consistency.
Heat the oil to smoking in a wide pan/kadhai. Turn the flame down to medium. Using a ladle, pour in a full measure of the batter in a form of small circle of 3" diameter into the oil.
Fry for approximately 3-4 minutes until deep brown on medium heat, so the batter can cook through. Flip over and fry other side to deep brown.

Remove and add directly to the hot sugar syrup, boil them for 3-4 minutes in syrup and then take them out. Meantime, fry another batch of malpoas and dip in sugar syrup.
Tips : If your syrup dries a bit during process, add some more water and sugar if required. But don't let syrup thicken much.

Serve in room temperature. you can store the rest in refrigerator and can keep them for 7-10 days but before eating, warm them up a little.

I would like to share this festive sweet with Sudeshna who is

hosting an event " Durga puja Food Festival" @ her place Cook Like A Bong....
And to EC of Simple Indian Food for her Festive treat Event
And to Shanthi Krishnakumar's event Dusshera, Dhanteras and Deepavali

In another note : Recently, Some of my blogger friends has passed me a loads of awards to me, which I couldn't acknowledge before for lack of time. My heartfelt thanks to Pinky of Esho-bosho-aahare showered me with so many awards that I just totally drenched with excitement and enthusiasm, Thanks dear for your support and love....

I am supposed to share these awards with 7 bloggers and I would love to share my awards with these lovely ladies of blogger world..........But I love you all

Home Cooked Oriya Food, Kitchen Flavour, Tulip, Babli, Sowmya, Nithya and Renu

Lissie of Salt and Spice has shared her awards with me.....My heartfelt thanks to Lissie

I would Like to share these awards with Shanthi, Chitra, Pallavi, Aysha, Ann, Meera and Radhika

Murukku for Indian cooking Challenge

2009-09-18T12:30:00.002+08:00

Murukku in Tamil, Muruku in Telegu, or Chakli in Marathi or Kannada, is a popular South-Indian teatime Snack, but now popular in allover India. It is one of the popular snack during "Diwali", the festival of light, which is right around the corner. Murukku is typically made from a mixture of urad dal(split black gram dal) and rice, both made into flour, added salt and flavourings such as chilli, asafoetida or hing, ajwain(celery seed) or cumin or sesame seeds. Both flour mixture is made into a dough and then filled into murukku press, formed into any shape, like spiral or coil, and then deep fried to a crisp.

I just love this snack, but never tried to make this at home as it is easily available ready from market. After joining Srivalli's event Indian Cooking Challenge, we're learning all regional delicacies from scratch. This month, we're learning this great mouth-watering snack. To make Murukku, you need Murukky press, which comes with many discs with thin holes, bigger holes, star shaped holes and flat rectangular holes, can make murukku of different shapes.
I had this cookie press for years, I make sometimes different shaped cookie with this, had no idea that murukku press also look the same. It has these different shaped tips and many other different shaped discs for making cookie. I made these murukkus with the smallest star shaped tip.

Ingredients :(This recipe makes approx. 250 gms. of murukkus)

Raw Rice - 4 cups
Urad Dal - 1 cup
Water - app 1/2 cup or more

For Seasoning ------

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms

Method :

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool. If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.
First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.
In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well. Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.
Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.
Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame. Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.
Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

You can store in an airtight container, it stays good for weeks, which is quite impossible unless you forget about them.

Stuffed Bell Peppers in Peanut-Sesame Sauce

2009-09-16T13:10:00.006+08:00

Want to color your life healthy? Then eat bright colour fruit and vegetable.
Brightly colored bell peppers, are rich sources of some of the best nutrients available. Bell peppers, also known as sweet peppersor capsicum, are like the Christmas ornaments of the vegetable world since they are beautifully shaped, glossy in appearance and come in a variety of vivid colors such as green, red, yellow, orange, even in purple, brown and black. Bell peppers are not 'hot' like other peppers. They contain a recessive gene that eliminates capsaicin, the compound responsible for the 'hotness' found in other peppers.

Health Benefits of bell peppers/capsicum :

Brightly colored bell peppers, whether green, red, orange or yellow, are rich sources of some of the best nutrients available. To start, peppers are excellent sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants. These antioxidants work together to effectively neutralize free radicals, which can travel through the body causing huge amounts of damage to cells. Free radicals are major players in the build up of cholesterol in the arteries that leads to atherosclerosis and heart disease, the nerve and blood vessel damage seen in diabetes, the cloudy lenses of cataracts, the joint pain and damage seen in osteoarthritis and rheumatoid arthritis, and the wheezing and airway tightening of asthma. By providing these two potent free radical destroyers, bell peppers may help prevent or reduce some of the symptoms of these conditions by shutting down the source of the problem. So it creates Protection against Free Radicals, Cardiovascular Disease, Promote Optimal Health, Promote Lung Health, Protection against Rheumatoid Arthritis and Better Eyesight...

Vitamin A & C content in red, green and yellow bell pepper(in 1/2 cup, chopped):

RED PEPPER :          Vitamin A 45%,     Vitamin C 240%
YELLOW PEPPER : Vitamin A 2%,        Vitamin C 230%
GREEN PEPPER :     Vitamin A 4%,       Vitamin C 60%

Now, you already know what my recipe contains today....Yes, yes, Bell peppers, I just love to add them in our diet..Because of their hollow appearance, we love to stuff bell peppers. Almost every cuisine has their own stuffed bell pepper recipes. With Rice, meat, lentils, vegetables, nuts and cheese and so many more things are used to stuff the bell peppers. I love to stuff bell peppers with potatoes. Normally, I just stuff peppers and brown them and serve them with pulao or other things. Few days back, while I was browsing thru Indira's Blog, Mahanandi, I found her stuffed bell pepper recipe and she made a peanut-sesame seed sauce with it. After seeing that colorful sauce I had to try it and I made and served my guests. They were spellbound. It was worth all the effort, it's such an unique recipe, thanks, Indira for sharing the recipe.

Stuffed bell peppers in peanut-sesame sauce

BTW, The stuffing recipe is mine. Let's move on to the recipe, it's going to be big...couldn't take a good pic, sorry , had no time..

Ingredients :

Bell peppers(any color) : as needed( try to get smaller sized capsicums, bigger one doesn't look good for this curry)
For stuffing --------
Potato : 3 (big)
Green peas: 1/2 a cup
Onion : 1(chopped)
Ginger-garlic paste :L 1 tblsp.
Tomato : 1(small-chopped)
Green chilli : 2(finely chopped)
Cumin seeds : 1 tsp.
Turmeric powder: 2 tsp.
Red chilli powder : 1-2 tsp.
Cumin-coriander powder : 2tsp.
Roasted peanut (raw peanuts roast and ground) : 1/2 cup (not totally powdered, but ground into very small chunks)
Fresh coriander leaves : a bunch(chopped)

For peanut-sesame sauce :

Sesame seed : 1/4 cup
Raw Peanuts : 1/4 cup
Cloves : 2-3
Cinnmon : 2(1" pieces)
Jaggery powder : 1 tblsp.
Tamarind juice : 1 tblsp.
Salt to taste

Oil : 4-5 tblsp.

Method :

Pick small sized capsicums. Wash and trim the top off, remove the seeds and membrane and make a hollow space. Dip in a bowl of salted water for 10-12 minutes.

Boil the potatoes, mash and keep aside.

For stuffing, take a pan, heat 1 tblsp. oil, add cumin seeds. Then add chopped onions, ginger-garlic paste, green chillies and tomatoes. Saute for a while, add all powdered spices, thena add mashed potaoes, green peas and mix well. Stir for 2-3 minutes. Season with salt and add roasted peanuts. Mix well, add chopped coriander leaves, mix well with the potaoes and remove from heat. Your stuffing is ready.

Fill bell peppers with the potato stuffing to the top. Take a big and wide frying pan, add 2 tblsp. of oil, place bell peppers neatly in a circle. Cook them covered on medium heat for 10-15 minutes. Turn them to sides in between, so they could get brown from all sides. Caution : Be careful while handing these beauties, as they are tend to break if overcooked. Just cook them until they are browned and tender to touch. Mine has also become little overcooked.

Meantime, roast peanuts and sesame seed for the sauce. Take them in a grinder with all the other ingredients. Grind them to a smooth paste.

Heat 2 tblsp. oil in another big and wide frying pan. Add the peanut-sesame sauce and about 2/3 cup of water. Mix well. Simmer on medium heat for about 10 minutes. Add salt and a bit of sugar to adjust your taste. Place browned capsicums directly from the other pan to this pan of cooked sauce very carefully, put little sauce over the bell peppers. Cook covered for another 8-10 minutes in medium heat.

Serve hot or in room temperature with rice, chapati, naan or with any Indian bread...I know, it's a labory, time consuming dish, but when you taste it, you will feel it's worth the effort...enjoy these beauties.....................

Sending this royal and festive dish to Sudeshna of Cook Like a Bong ,

who is celebrating upcoming Durga Puja with Durga Puja Food Festival....send her your festive recipe,too, friends......................deadline 22nd September,'09
And to EC of Simple Indian Food for her Festive Treat event

Festive food of Durga puja - Chicken Shahi Korma

2009-09-14T13:42:00.006+08:00

In the beginning of Autumn season, when the sky looks beautifully blue in bright sunshine, kash flower sway with wind, sweet scent of white 'shiuli' flowers fill the air, it's the time to celebrate bengali's most beloved festival of the year, "Durga Puja", which is just 10 days away. Even though, nowadays, the scene has changed quite a bit for last few years, the sunshine part has vanished and Kolkata is under threat of T-strom and heavy rain from one month before the puja starts. But it can't shatter the mood of bengalis they get into with the onset of Autumn season.

If you're wondering, what's shiuli flower, check this out, shiuli phul is also known as Parijat flower
(image source : http://flickr.com/photos/abhijitc17/2209784394)

Image of beautiful Kash phul(flower) dancing with the wind under the blue sky
(image source : http://bdshots.com)

"Ya Devi Sarvabhuteshu Saktirupeno Sangsthita,

Namastasyayee, Namastasyayee, Namastasyayee Nama Namaha!!"

ABOUT MAA DURGA

Durga, in Sanskrit means "She who is incomprehensible or difficult to reach." Goddess Durga is a form of Sakti worshiped for her gracious as well as terrifying aspect. Mother of the Universe, she represents the infinite power of the universe and is a symbol of a female dynamism. The manifestation of Goddess Durga is said to emerge from Her formless essence and the two are inseparable.

Info source : www.durga-puja.org

The festival can never be complete without good food. Bengalis do not need special occasions to have a delicious lunch or dinner. To them, having food with friends and family members itself is a big occasion. And when special occasions come, Bengalis appetite knows no bound. Kitchen in all Bengali houses remain crowded day and night with women, who put their best efforts to prepare delicious dishes for their family members and relatives. During this time, all the delicacies are cooked at home from fish to meat, veg. dishes to dessert or sweet.
Today, I'll share one such chicken recipe My mom used to make during this festive time or on some special occassions.........

Chicken Shahi Korma

(Korma, is a term of cooking, where meat is cooked in yoghurt based sauce in ghee, instead of oil, shahi means Royal, as some royal food items like almonds, safforn, kewra water are some key ingredients of this recipe-very simple but yummy )

Ingredients :

Chichen : 1(whole)
Onion : 4-5(medium)
Ginger-garlic paste : 3 tblsp.(2" piece of ginger and 6-7 cloves of garlic)
Curd or yoghurt : 1 cup
Turmeric powder ; 2 tsp.
Red chilli powder : 2-3 tsp.(as per taste)
Garam masala powder : 2 tsp.
Kewra water : 1-2 tsp. ( can be found in Indian grocery stores)
Saffron Strands : 1 tblsp.
Whole black peppercorn : 10-12(grind into powder)

Almonds : 12-15 pcs.

Bay leaves : 2-3 pcs.
Salt to taste
Sugar : 1 tsp.
Ghee(clarified butter) : 4 tblsp.(I combined2 tblsp. oil and 2 tblsp. ghee)
Coriander leaves for garnishing

Method :

Cut the chicken into pieces and apply salt and 2 tsp. black pepper powder, keep aside for 1/2 an hour. Chop the onions and beat the yoghurt with 2 tblsp. of water and keep aside.

Soak almonds in water and take out the skin and grind into powder. Soak saffron strands in kewra water. If you don't get kewra water, soak in 1 tblsp. milk. After 10 minutes, make paste.

Heat ghee in a pan, add the bay leaves and 1 tsp. of sugar, add onions before bay leaves turn dark brown. Saute till onions get soft and transculent. Add ginger-garlic paste and saute for few more minutes. Add turmeric, red chilli powder and rest of the black pepper powder.

When oil seperates the masala, add the chicken pieces, mix well with the masala paste and saute for 10-12 minutes. Add 2 cups of hot water and let it cook covered with lid.

When chicken is 2/3 done, add beaten curd, almond paste, sugar, garam masala and mix well. Season with salt. Let it cook for another 5 minutes.

There should be no water left, it's a dry gravy based dish. Lastly add saffron paste. Mix well with the chicken, garnish with coriander leaves and serve hot.

Serving Suggestion :

Serve with Pulao(Bengali sweet Pulao) or any Indian bread like puri, paratha etc.
Check out my last year posts on Durga puja :
1. Dura puja is on our doorstep - know all the rituals of bengali durga puja
2. Pujor Diner Khabar(festive food of Durga puja) - Part 1 and Part 2

Sending this entry with above mentioned older entries to be featured on Durga puja Food Festival, organized by Sudeshna of Cook like a Bong

Spicy Potato & Scrambled Egg Sandwich

2009-09-11T11:53:00.003+08:00

Friends, I have a good news to share with you...Sudeshna of Cook like a Bong, who is a famous bengali blogger, has loads of authentic bengali recipes in her new site. She is doing so much more than just blogging. Recently, she surveyed the web and enlisted Top 7 Bengali food blogger and Friends, I am in her list. I still can't believe this. This recognision just after 1 and 1/2 years of blogging, I am just delighted and so much thankful to Sudeshna and Kalyan. Thanks a lot, you both. She is going to publish the our interview, too in her site soon.
For this joyous occassion, I 'll share our family's favorite breakfast sandwich recipe which I make quite often ... its very filling and you can pack this sandwich for your and kid's lunch-box, too. It's a very healthy evening snack option for kids.

Ingredients :

Bread : any bread of your choice
Butter or margarine
For filling ::
Potato(medium) : 2(boiled and mashed)
Egg : 2
Onion(medium) : 1
Green chilli : 2(chopped)
Tomato(small) : 1(chopped)
Fresh coriander leaves : a handful(finely chopped)
Turmeric Powder : 1 tsp.
Red chilli powder : 1 tsp.
Chaat masala : 2 tsp. or Lemon juice : 1 tsp.
Oil : 1 tblsp.
Salt to taste
Black Pepper powder to taste
Lettuce leaves, Cucumber, Onion and tomato slices(few)

Method :

Boil the potatoes and mash them finely with a pinch of salt. Keep aside.

Heat oil in a pan, fry onion and green chilli till onion turns brown, add chopped tomatoes. Wait till tomatoes softens.

In a bowl, beat 2 eggs vigorously to mix egg white and yellow. Add a pinch of salt and black pepper to the egg and add in the pan and mix well with onion and tomato.

Vegetarians skip the above step and follow rest of the steps for spicy potato sandwich

Stir and break the fried egg into small pieces, just like you make scrambled egg, keep the eggs soft, not too much fried. So do it in medium low flame. Now add the mashed potato in it. Add turmeric, red chilli powder, chaat masala or lemon juice and coriander leaves. Season with salt and keep stirring until everything is well mixed. It should be a dry mixture. Remove from heat, your filling for sandwich is ready.

Now toast bread slices, put some butter or margarine. On down piece of bread, place few lettuce leaves, spread some of the filling on that, place 2 slices of cucumber, onion and tomatoes each, sprinkle some black pepper powder on that and finally place your top bread slice.

Your sandwich is ready. Give a big bite.........yummmmmmmmm

Alternatively, You can skip the potato and make a scrambled egg sandwich too in this way.....

Sending this to Priya of Priya's Easy N Tasty Recipes for her event "Sunday Snacks : snacks with bread"

Full meal idea: Subzi dal and Kasoori gobi

2009-09-08T13:53:00.002+08:00

My spotlight : fish is over. Thanks again to all 20 bloggers to make this event a success. My friend Sharmila of Kichu Khon has suggested me to put my next spotlight on festive food this month as Bengalis' durga puja is coming in 2 weeks. That was a very good Idea, Sharmila. But I've to disappoint you, Sharmila. I wanted to but as I'll be away on holiday during this time and so many festive food event going on in the blogosphere, thought to pass it this time and will try to participate on those events.
After all those fishy posts, thought to post a vegetarian complete full meal, which I make quite often..simple and delicious..Subji dal and kasoori gobhi, wat do u say, isn't it a good combination? I just love this combo............so without much edo, lets's go for the recipe..

Sabji Dal::::::::::::

Ingredients :

Yellow Moong Dal : 1/2 cup
Massor dal or Toor dal : 1/2 cup(can use both)
Mixed vegetables(carrot, cauliflower, capsicum) : 1 cup
Green Peas : 1/3 cup
Mustard seeds : 1/2 tsp.
Cumin seeds (jeera) : 1/2 tsp.
Dry red chilli : 1(break into 2)
Green chili : 1(chopped)
Onion(medium) : 1(chopped)
Ginger-green chili paste : 2 tsp.
Garlic paste : 1/2 tsp.
Tomato(large) : 1(finely chopped)
Red Chili powder : 1 tsp.
Turmeric powder : 2 tsp.
Oil : 2 tbslsp.
Salt to taste
Chopped coriander for garnishing

Method :

Wash and pressure-cook the dals together with 2 cups of water and little salt till the dals are tender. Open the cooker and add 1/2 cup of warm water in the cooked dal, Keep aside.
Cut the vegetables in small chunks. Heat oil in a pan, fry carrots, cauliflower and capsicum in medium flame until 2/3 done. Keep them aside.
In the same oil, temper with broken dry red chilli, mustard and cumin seeds. When they crackle, add chopped green chilies and chopped onion and saute for 3 to 4 minutes. Add the ginger-green chili paste, garlic paste, tomato and again saute for about 3-4 more minutes or till tomatoes softens and raw smell of garlic and ginger evaporates.
Add the chilli powder, turmeric powder, mixed fried vegetables and mix well. Add the dals, green peas, season with salt and simmer for 8-10 minutes.
Garnish with the chopped coriander.

Yummy subzi dal is ready to serve with any Indian bread or rice.

Kasoori Gobi : A yummy dish made with gobi/cauliflower and kasoori methi(dry fenugreek leaves)
I just love the flavour of kasoori methi. So this time I tried my hands on kasoori gobi, the famous North Indian dish....and loved it.

Ingredients:

Cauliflower : 1(cut into medium size florets)
Green peas ; 1/3 cup (optional)

Ginger-garlic-green chilli paste : 2 tblsp.(1" ginger+3 cloves garlic+1 green chilli-green chilli can be omitted)

Tomato(big) : 1(chopped)
Cumin seeds(jeera) : 1 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp.
Coriander powder : 2 tsp.
Kasuri methi(dry fenugreek leaves) : 2 tsp.
Salt to taste
Sugar : 1 tsp.

Oil : 3 tblsp.

Method :

Cut cauliflower in medium size florets and dip in a bowl of water with a pinch of salt.
Heat oil in a pan, fry cauliflower florets until lightly browned. Keep them aside.
In the same oil, temper with cumin seeds, add ginger-garlic-green chilli paste, saute for 2-3 minutes, then add chopped tomatoes, saute till tomato softens, then add all powdered spices mixed with 3 tblsp. of water.
Cook the spices well till oil seperates. Add kasuri methi and fried cauliflower. Mix well and season with salt and add a pinch of sugar. Add 1/2 cup of water just to cook cauliflower. When water evaporates, add reen peas, mix everything well, check the seasoning. Remove from heat and serve hot.
You can garnish with coriander leaves if you want, but I just want to have the flavour of kasuri methi,so I don't add coriander leaves.

So friends, try this combo some time....it is quick to make and result is just awesome....