Rules and methi kofta

Rules, especially in this part of the world that I live in, are meant to be broken. If there is a No-parking board on the road, chances are you will find that it is surrounded by parked vehicles. If there is a No-entry sign, you will find vehicles making a detour through that road.
Now, one of the first things we learn while beginning to drive is that, if you want to turn right, you switch on the right indicator....or in the absence of it, stick your arm out and point to the right....or do the same thing with your left arm/left indicator if you want to turn left. Apparently, MTC bus drivers either were not told of this rule, or they are a confused lot who can't distinguish between left and right. It is always better to give MTC buses a wide berth.....you never know in which direction they might move. The bus in front of you might be at the right most corner of the road, with the right indicator flashing, and then, before you know it, the driver might make a W...I...D....E turn to the left. On Indian roads, might is right....and there's nothing mightier than a bus that is overcrowded with five times the number of people it is built to accommodate.
Which rules, when broken, make your blood boil?
Now, on to a recipe, where the only rules is Dig in with gusto!!!
Methi koftas
(Recipe source : Mallika Badrinath's 100 Delicious Vegetarian Curries)
What you need:

For the koftas:
Fresh methi leaves - 2 small bunches(roughly half a cup)
Sour curd - 1 cup
Gram flour/besan - 1 cup
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Cumin seeds - 1/4 tsp
Salt

Mix gram flour, turmeric powder and salt with curd to make a thick paste. Heat a tsp of oil. Add cumin seeds and methi leaves. Fry for a minute or two till the leaves start to soften. Reduce the flame and add the flour paste. Keep stirring until it forms a thick mass. Once cool, mix in the garam masala and shape into balls.
After shaping into koftas, I used a paniyaram pan to fry these. You can deep fry in hot oil if that is what you choose to do, but believe me, there is no difference in the taste and this way, you use very little oil.
Add a little oil to each of the depressions in the pan and fry the koftas for a few minutes until the bottom starts to turn brown.

Turn over and fry until the other side turns crisp and brown.

Arrange the koftas in a serving dish and set aside.

For the gravy:
Grind together 1 onion, 2 tomatoes, a small piece of ginger, a green chilli, 1/2 tsp of dhania, 1/4 tsp of turmeric powder, a little sugar, salt, and red chilli powder.
Heat 2 tsp of oil in a kadai. Add the ground paste to it and fry on low flame until the raw smell is gone. Add a little water if you feel that it has become too thick.
Just before serving, pour this gravy on top of the koftas and garnish with corriander leaves.

Serve with parathas or rotis.

This goes to Divya's Show me your curry event.

Sindhi curry

What is it that makes people spit out of their vehicle windows, while waiting for the traffic light to turn green? Is there some kind of saliva reflex that kicks in as soon as they see a red light? People traveling by bus are the worst....they have no concern for the poor bike rider who may be waiting at an unlucky spot just outside their window. Trains are no better...if you happen to sit near an open window, and the breeze is blowing in your direction, there's no telling what you might be coated with by the time you get off the train. Today, I saw a person spit out paan no less than three times while waiting at a signal. If that statement made you go Ewwwww....I don't blame you. Why is it that our people who can't stop exclaiming how clean Singapore is, seem to develop 'dog-sees-tree-and-lifts-its leg' instincts as soon as they see a bare wall? Will things ever change?
I have a little notebook at home where I jot down recipes from TV shows, library books and any other thing that catches my fancy. This curry is from that little notebook and there's a little note on it to tell me that it is from a TV show. It is called Sindhi curry....though I have no idea if it is of Sindhi origin. It is probably like "Indian" curry powder that is sold abroad. However, it is extremely simple to make and tastes quite good. It is quite healthy too, considering that only a tsp of oil is used, and lots of veggies go into it.

What you need:
Ladies finger - 6-8, chopped into longish pieces
Carrot - 2, diced
Potato - 1, peeled and diced
Tamarind - a lemon sized amount soaked in warm water
Oil - 1 tsp
Cumin seeds/jeera - 1/2 tsp
Asafoetida/hing - 1/4 tsp
Besan/gram flour - 4 heaped tsp
Water - 3-4 cups
Salt
Turmeric powder - 1/2 tsp
Green chilli - 1
Ginger - a fairly large piece, peeled and cut fine
Curry leaves - a few
Red chilli powder - as required

Cook carrot and potatoes and keep aside. Cook ladies finger in thick tamarind extract until soft.
Heat a tsp of oil. Add cumin seeds and asafoetida. When the seeds sputter, add the besan, reduce the heat and stir fry until it starts turning brown and gives out a good smell. Slowly add water, stirring all the while so that no lumps are formed. If you do see lumps, break them by pressing against the side of the pan using your ladle. Add the green chilli, ginger, curry leaves, turmeric powder and salt and let this boil for 3-4 minutes. If needed, add some red chilli powder. Add the cooked vegetables and let it boil until the curry thickens.
I had this for lunch with rotis and then again for dinner, with wheat rava idli.

The softest and best cake ever

This cake has the record of making it in the shortest time from kitchen to blog. Seriously, I just made it, clicked some pics and ate a slice a few minutes back.
The little one is staying home today because of a fever and that means, I have to endlessly search for means to keep her entertained. A cake seemed like a good idea...she was involved in measuring out the ingredients and stirring them for me. And then, while it baked, she stood guard next to the microwave, telling me every few minutes that it was ready.
The original recipe is from here. I tweaked it a little to use up some of the stuff that's been in my fridge for a while.
As far as ingredients go, I had all the stuff on hand. So, some dates and candied fruit were soaked in hot milk and then ground. An egg that threatened to hatch into a chick if I didn't use it up soon went into the mixture. A dash of cinnamon, some oil, sugar and maida later, into the oven the cake went. What came out is the softest, darkest, and undoubtedly the best cake I've ever made.

What you need:
Maida/All purpose flour - 1 cup
Sugar - 1/2 cup
Milk - 3/4 cup
Dates+candied fruit - 1/2 cup
Oil - 1/2 cup
Egg -1
Cinnamon - 1/4 tsp
Cashew nut - a few

Soak the dates and candied fruit in hot milk for 30-40 minutes. Grind to a smooth paste along with sugar and the egg. Transfer this to a mixing bowl. Add oil. Stir well. Mix in the flour, little by little, stirring well. Add cinnamon....inhale its heady smell.....throw in some cashews....mix well.
Transfer this to a greased microwave safe cake pan. I used a loaf pan, as I wanted to cut these into tea cakes. Bake in convection mode at 175 degree celsius for 30 minutes or until a skewer inserted into the middle of the cake comes out clean.

This goes to Valli's MEC which is being hosted by PJ MEC-Favourites and to Valli's 365 days of microwave cooking.

Edited to add : People who ate this cake liked it texture, but felt that it should have been sweeter. The original recipe calls for 3/4 cups of sugar, while I used only 1/2 cup. I like my cakes to be slightly less sweet....but if you want yours sweet, please do use more sugar.

Weekend fun and the winner of the giveaway

Nope....not so fast. First, you have to listen to me talk about what a great weekend I had.
We've been planning a vacation for the longest time ever, but every time, something or the other comes up and we end up not traveling anywhere. This week, we planned NOTHING. We woke up on Saturday, and on a whim, decided to call a resort at Pondicherry and see if they had any rooms. Luckily for us, they had exactly one room left and that's it....we packed and left. After a drive of about 2.5 hours, we reached Zest, Big Beach, Puducherry (the politically correct name of Pondicherry). A welcome drink was served while we languished in the huge and comfortable papasan chairs in the lobby. Check-in was quick and efficient and before we knew it, we were in our room.

The room was classy and comfortable, and what I liked best, is that, each room seemed to be private...it was set amidst trees and shrubs and it was almost as if we were in the wilderness. The door opened out to a small patio with two chairs and a table made out of a coconut tree stump. Sitting on the patio, we could hear the waves.

Lunch was served buffet style....and it truly was a BIG and delicious spread. After a short rest, we headed out to the pool in the evening. They have a small kiddie pool which is only 2 ft deep, and the little one had a gala time, splashing around and playing ball in that part of the pool. The water saga continued as we walked to the beach from the pool. The beach is very clean and not too crowded. There were lots of little crabs on the sand, and the little girl and the dad ran around chasing the crabs.
Saturday night was DJ night and there was lots of good music and dancing. Dinner was again a really good buffet. We were out like a light almost as soon as we got back to the room and lay down. The next morning started with a breakfast buffet (it does seem like we spent a lot of time eating, doesn't it?) and then, after the LG got a temporary tattoo done, we were off to the beach again. I really, really wanted to get a tattoo, but there were so many people waiting in line, I just decided not to, and we headed off to the beach again.

The resort has lots of activities for those who are interested. They have sessions on sand sculpture making, pottery, indoor and outdoor games, a kiddie play area, pool games, paintball, dance classes, yoga classes and a library.
If you are headed out to Pondy and are looking for a good place to stay in, I would highly recommend Zest Big Beach. It is a great place to relax and rejuvenate during the weekend, and the prices, when compared to some of the resorts here in Chennai, are reasonable.
Now that we've got that out of the way....you are probably eager to know who the winner of the $60 CSN gift certificate is....

It is....

drum rolls please....

Sukanya Ramkumar
Congratulations, Sukanya....I have sent you an e-mail.

Watermelon shake

This is a very, very easy to make dessert/snack. Kids are sure to love this....and so will the kid in you.
There's no real recipe as such....but I just thought I'd post this here because every time I have made this, the little girl has finished it off without me having to ask her to a zillion times in an increasingly louder and frustrated voice. Her friends too love this and usually ask for second helpings.
Without further ado, here's how you make it.

Grate watermelon....remove the seeds. Chill this until it is almost frozen, but not yet solid. Add Milkmaid (or any brand of sweetened condensed milk). If you have a shaker, transfer this to the shaker and shake well until mixed. If not, just stir it really well with a spoon and serve topped with some watermelon slices and a dollop of condensed milk.

Despite having made this several times, I haven't managed to click a pic of this, as it disappears almost as soon as it is ready. Next time, maybe I'll make it when she's at school and then update this post with a pic.

I am sending this to Valli who is hosting Colouring your kids' delight.

A giveaway as my blog turns four

Yesterday(June 30), my blog turned four. It is not everyday that you get an opportunity to show people how thankful you are for the comments that they leave and the encouragement that they give. So, when CSN stores contacted me and asked me if I would like to host a giveaway to celebrate my blog's birthday, I jumped at the opportunity.

CSN Stores has over 200 online stores where you can find everything from cookware to cribs to specific needs such as dining room sets and toddler beds.

So, what is it that you win by participating in this giveaway? You get a $60 gift certificate that you can use at any of the CSN stores online, including cookware.com which has products that any food blogger would love to have.

All that you have to do to take part in the giveaway is:
Leave a comment on this post with your email id.
Tell me one thing that you like about this blog and
one thing that you'd like to see changed.
That's it.....simple, isn't it???
So, go ahead....leave me a comment and win that $60 gift certificate.The giveaway is open until July 12th. One lucky winner will be chosen by a random draw. Since CSN only ships to the US & Canada, the giveaway is restricted to these two countries.

Chakka varuthathu (Jackfruit chips) - step by step pictorial

What you need:
1 medium sized raw jackfruit
Oil - enough for deep frying
Salt - 12 heaped tsp

WARNING :
If you think the ingredient list is small and that making this is a breeze, think again. This is TIME CONSUMING!!! Attempt this only when you have lots of time on hand.
The only part I have played in the making of these chips is in clicking the photos and of course, relishing the end product. The rest of it was taken care of by my mother.
If you're still here after that warning, here's what you need to do:

Extract the edible segments from the jackfruit. Check out this article to see how to cut a jack fruit and separate its segments.
Remove the seeds and the white strips that you find on the segments.
Now cut each segment into strips of medium thickness.

Heat oil in a large, heavy bottomed pan. The larger the pan, the faster you will finish your work. The pan that you see in the pic is a copper bottom uruli which can comfortably hold several litres of oil. For authentic taste, use coconut oil. If you can't stand it or don't have access to it or just plain refuse to use it, substitute with refined oil. When the oil is hot, reduce the flame and drop in handfuls of the jack fruit strips. Stir to make sure they don't stick together.

While this is getting cooked, take 12 tsp of salt in a small vessel. Add just enough water to cover the salt. Do not stir. Keep it aside.

Stir the chips once or twice to ensure even cooking.

When the strips are three-fourths cooked, completely reduce the flame and pour in some of the salted water (roughly 1/4 cups of salted water). It will bubble up at this point....so be careful.

Let it cook for some more time until well browned and crisp. Drain on to a colander to remove excess oil.

Once it cools completely, store it in an air tight container.

Mango ice cream

I am busy tapping away at the keyboard when the phone rings. I glance distractedly at the caller id, pick the phone up and tell my mother that I am busy and will call her back.
Why? What are you doing?, says she.
Well, I am trying to use up all this milk that I have in the fridge and am 'google-ing' recipes for ice cream.
Why do you need google for that? It is so easy to make ice cream.
How's that?
Well, just boil some milk....add some maida and sugar to it. If you want, you can also add essence. Freeze it. Beat it twice in the mixie. That's it.
No amma.....that doesn't sound interesting in the least bit.
Look at all these recipes that google has given me - there's one that uses condensed milk, one that uses evaporated milk.....one that uses cool whip(never mind that I can't get it here), others that use eggs, heavy cream, whipped cream - you name it and these recipes have it.
Your recipe doesn't use any of these - it sounds so ummmmm....boring!!!
But it has always worked for me, she counters.
We move on to talking about other things and then after saying goodbye, I go back to google.
After a couple of hours, I pick up the phone and dial a number. When she picks the phone up, all I say is....how much maida did you say I should use?

What you need:
Milk - 1 litre + 1/2 cup
Ripe mangoes - 2, peeled and chopped into pieces
Sugar - Start with 1/2 a cup and then taste and adjust according to sweetness of mangoes
Maida/all purpose flour - 2 tbsp

Puree the mangoes in a blender along with the sugar. I used 2 alphonso mangoes and got 1.5 cups of thick puree.
Add the 1/2 cup of milk to the maida and stir well to make a thick paste without any lumps. If needed, add some more milk so that you get a smooth paste.
Boil milk in a large, thick bottomed pan. When it starts boiling, reduce the heat and let it simmer, stirring every now and then, until it is reduced to
half the quantity. This takes roughly 25 minutes.
Add the maida paste, stirring well so that no lumps are formed. Stir in the mango puree and let it cook for 2-3 minutes. While it is getting cooked, you
have to keep stirring the mixture so that it doesn't get burnt.
Let it cool. Blend well in the mixie and then pour it into a freezer safe bowl and freeze for a few hours.
Remove from the fridge and beat it well in the mixie.
Repeat this freezing, blending and then freezing again process two or three times. This will ensure that your ice cream turns out nice and creamy.

What I think:
Not being a big fan of ice creams, I have never thought beyond the occasional scoop that comes prepackaged in plastic boxes. A surplus of milk at home is what led to this experiment.
As opposed to store bought ice cream, you can actually taste and smell the mangoes that went into the making of this one. Blending the mixture thrice has made it quite creamy.

This goes to Bong Mom who is hosting Of Chalks and chopsticks, an event started by Aqua

Mambazha koottan

At the risk of repeating something that I've said too often here, summer is not a season that I enjoy. Considering that I live in one of the hottest places in India, it is something that I have learned to put up with. Just about the only thing I like about summer is the fruits that are available in plenty in all the markets....the umpteen varieties of mangoes, lytchees, nongu, plums.
Having a fruit shop right next door is definitely a plus.
This koottan is something that is made in most Kerala Iyer homes with ripe mangoes that grow in the backyard. Nattu mambazham (country mangoes) are the ones that are commonly used, but any variety that is sweet, firm and not too fibrous will work just as well.

What you need:
Small, ripe mangoes - 2
Grated Coconut - 1/2 cup
Green chillies - 3
Mustard seeds - 1/2 tsp for grinding + 1/2 tsp for tampering
Ash gourd or malabar cucumber(vellarikka) - 1/4 cup, skinned and diced
Salt
Turmeric powder - 1/2 tsp
Jaggery - a small piece (depending on the sweetness of the mangoes)

Peel the mangoes and cut them into large chunks. Squeeze out all the juice from the seed. Take this in a large vessel. Add the diced ash gourd along with enough water to cover it. Add turmeric powder and salt. Let it simmer on low heat until the gourd is cooked. Grind the coconut, chillies and mustard seeds to a smooth paste. Add this to the simmering mixture. Stir well and let it boil for a few minutes until the raw smell is gone.
Heat a tsp of coconut oil. Add 1/2 tsp of urad dal, mustard seeds, one red chilli broken into pieces and a few curry leaves. Heat until the mustard seeds pop. Pour this over the koottan.
This tastes best when mixed with rice and served with a spicy stir fry and papadams.

Aloo 65

Ever since I got on to Facebook, blogging has taken a back seat. My reader is brimming over with unread posts....but I can't pull myself away from FB. I am either hunting treasure or planting seeds on my farm or thinking up status messages.
This post is my way of telling myself that I can stop myself from logging onto FB if I really want to.
Aloo 65 is one of the easiest side dishes to make and also quite tasty. The only thing that takes a little bit of time is peeling the baby potatoes. Once that is done, making this is a breeze.

What you need:
Baby potatoes - about 20,cooked, peeled and pricked with a fork a few times
Thick curd - 1 cup
Turmeric powder - 1/4 tsp
Garam masala - 3/4 tsp
Kashmiri chilli powder - 1/2 tsp
1 green chilli + 3 cloves of garlic - ground into a paste
Salt
Jeera powder - 1/2 tsp

Take the curd in a large bowl and stir it with a ladle until it is smooth. Add in all the ingredients except the potatoes and mix well.
Marinate the potatoes in this mixture for at least an hour. Remember, the more you let it marinate, the more pronounced and better the flavour will be.
Heat about 3 tbsp of oil in a pan. Add the potatoes to this along with any left over marinade. Let it cook on a low flame until all the moisture is absorbed and the potatoes are well browned.

These taste great on their own and would make an ideal starter. It can also be served along with rice/rotis.

And the answer is.....

First things first - If you don't know what the question is, go back and read this post.

The guy chose his mother. No surprises there, I suppose.
I would have loved it if he, like Sra suggests, had said they are both great cooks.....his ma makes vathal kozhambu or whatever it is well, while his wife makes a mean schezwan fried rice. But no, the answer popped out of his mouth almost as soon as the question was asked.
The wife said she had no issues with that, but then, the MIL went on to say that it was "already" 3 years after their marriage and the DIL "still" didn't know how to cook.
I felt so sorry for the DIL.....how can anyone say such a thing on national TV? How can she ever forgive her MIL for saying that....or her husband for standing by and saying nothing to defend her?
And what is with the "already three years"? Is there a time limit on these things....as in, the day after you become married, you have to prove that you are a master chef?
These people forget that this young girl was in all respects just like her husband until she got married. She studied, had a good time at home and with friends, and quite likely, spent very little time in the kitchen. While he can still do as he pleases, she is expected to change overnight. Isn't that grossly unfair???

Who is the better cook?

Recently, on a talk show that I watch, the older generation(mothers & MILs) and the younger generation were pitted against each other. They talked about different aspects of life which they approached with different styles. As is the norm with all things Indian, the conversation gradually moved on to food and who was better at cooking and serving it. Interestingly, both the groups were comprised entirely of females.
What I want to draw your attention to is this young man who was called up on stage and asked to choose between his mother's and his wife's cooking.
Who do you think he said is the better cook? More importantly, do you think it was right on the host's part to ask this question at all? How do you think he should have answered???

Hot off the stove - ICC Sago Murukku

I forgot all about this month's Indian Cooking Challenge until I saw Valli's post this morning. Thinking that I still had the rest of today to make it, I soaked sago in buttermilk in the morning. It fluffed up beautifully by evening and I was all set to make the murukku. That's when the trouble started. There were two packets of identical white flours in the freezer - one clearly labelled rice flour and the other with no label. The labelled pack contained about 3/4th of a cup of flour. I was quite sure the other one was maida though I couldn't tell. I decided to add some water to it to see if it was sticky, but that didn't enlighten me any further. Anyways, I decided that if it was maida, so be it....I was still going to make murukku with it. All the flours were duly mixed and I started squeezing the dough out of the murukku press. That was disaster no.2. I used the achu with three circular holes in it....and it was really, really hard to squeeze the dough out. I tried making it more watery, but that didn't help. The murukku kept breaking out in pieces. The end product does look quite good, though....reminds me of serial lights with little white bulbs at the end.

After 15 minutes of struggling with it, I decided to use another achu and used the one with three star shaped holes in it. I squeezed it into the oil fully expecting it to be just as difficult to squeeze out....but no, that seems to be the one thing I did right....it slid out of the press quite easily and in another 15 minutes, I'd used up all the dough and had a dabba-ful of tasty, crunchy murukkus.

The murukku felt chewy when it was just out of the oil, but turned perfectly crunchy on cooling.
Here is Valli's recipe:
What you need:

Rice Flour 2 cups
Besan flour 1/2 cup
Fried gram flour - 1/2 cup
Sago - 1/2 cup
Salt to taste
Curd - 1/4 cup
Chilli powder - 1/2 tsp or as per taste

To make:
Soak Sago in Butter milk for 3 hrs, please ensure that you soak it enough else you may risk having the sago burst.

Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency

Heat oil for deep frying.In the murukku achu, add the dough. When the oil is hot, press down directly as as murukkus.

Cook on medium flame to ensure the murukku is cooked well.

Notes:
Ensure sago soaks in buttermilk well and is soft or else it will burst when you press it down in hot oil.
Cook on medium to ensure even cooking.
Fried Gram flour is fried channa dal that is available commercially. It is general sold as the dal, we have to powder it at home. This is also referred as chutney dal as it is used in making coconut chutney.

MEC-Celebrating bloggers round-up

I have always wondered why people host events. Sending out e-mails, checking entries for adherence to rules, collating all the entries in one place, and then thinking out a post that would put all these together in an interesting manner – PHEW!!! To me, that has always seemed like too much work.
When I said YES to hosting Valli’s MEC, it was the analyst in me that was at the forefront. I really wanted to find out for myself what made people do this.
Now that I’ve done it, I can tell you – THIS IS ADDICTIVE. I would never have thought that receiving a mail with the subject line MEC in it could make me so happy or that a day without any entries could have me so worried. Believe me, I loved hosting so much, I am already thinking of other event ideas.
Here’s the lineup of entries that Celebrate fellow bloggers.

“Bookmarking dishes from other blogs and trying them out is no more anything new to me..I do that all the time!!” says Divya, as she cooks up some amazing looking Chundo from Srivalli’s blog.


“It was a simple, yummy dessert, which could be prepared under 20 minutes in a MW”, is what Suma has to say about this Beet halwa made from Mahima’s blog.


Paneer is a guaranteed party pleaser. Nandini sends in Palak Paneer which she tried from Cham’s blog.


Here’s one entry that I can vouch for because I tasted it and polished it off by the end of the day. New blogger Nirmala cooked up this amazing Chocolate Cashew Almond burfi from My Culinary Endeavours.


“Iam getting very tensed, when the stuff is in oven, like i was in exam hall. i have successfully burnt cookies in my previous attempt's.” If you look at the eggless coconut and raisin scones that Lavi has made from Aparna’s blog, you will definitely not believe what she says about her cookies.


I started following Priya’s blog recently and am awed by the number of posts that pop up on my reader each day. She sends in not one, but two entries. Check out the brinjal chips she has made from Valli’s blog

and the mixed veggie halwa made from her namesake’s blog.


Sowmya sends in two entries, both chosen from my blog – Kasi halwa

and tandoori aloo,

Thank you for choosing my recipes, Sowmya. You have no idea how happy I am.

Valar makes halwa making sound like a breeze with this Carrot halwa made from Lubna’s blog.


Blogging introduces me to something new each day. Never before reading Jayasree’s post (based on Priya’s recipe) did I know that fresh jackfruit could be used to make payasam.


"Whenever i return from India first thing he checks with me is Did u get Grand Sweets/Aavin Thirati Paal?", says Priya , talking of her husband’s love for therattipal. Now that she has this microwave version tried from her friend’s blog, she doesn’t have to make trips to Aavin any more.

It is not just a sweet tooth that Priya satisfies…..she also brings in a healthy microwave spinach raita cooked from Suma’s blog

and baby-corn potato stir fry from Valli’s blog.


How long do you think it will take to make tandoori paneer? Iam sure there’s no way you would have guessed five minutes. That’s what Umm Razeen does – she whips up a mean looking dish of tandoori paneer from Priya’s blog, quicker than you can say Microwave Easy Cooking.


Aparna’s scones find another taker in Tasty Curry Leaf. Curry leaf says she is surprised that scones can be made in the microwave.


I made Sowmya’s eggless chocolate cake which is just perfect to satisfy any cravings for something sweet in a jiffy

and Indira’s strawberry cake which was baked close to midnight and polished off in a remarkably short amount of time.


Thank you all for you lovely entries. If I have inadvertently made any mistakes or left out any entries, please do let me know.

Strawberry cake

Can a host be late for the party? No way!!! Well, technically, I am not late....I still have an hour before the deadline. What am I talking about??? Read on to find out!!!
Indira's strawberry-oats cake has been on my mind since I saw it because I love strawberries. But ever since I saw her cake, those little boxes of strawberries that are sold here did a disappearing act. I didn't find a single box of strawberries. Today, as luck would have it, I found that strawberries had made a comeback, and proceeded to buy two boxes. However, these strawberries are not as sweet or as juicy as the ones that were available earlier. These are larger, more sour than sweet, and a darker red. But hey, I am not complaining.
I followed her recipe almost exactly. The only thing I did differently is omit the lime juice as the strawberries themselves were tart. I also substituted walnuts for pecans. I then proceeded to make the cake entirely in the microwave.
I preheated the microwave for 8 minutes, to 175 degrees centigrade and then baked the cake for 45 minutes at 175 degrees. At this point, the sides of the cake and the top browned beautifully and looked perfectly done, but when I checked the middle, there was still a lot of batter left. So, in went the cake, on microwave high for another 3 minutes. This gave me the result that I wanted.
Take a look at the cake.....

It tastes as good as it looks....and I love biting into bits of strawberry while eating the cake.

This is my entry to MEC-Celebrating bloggers, an event started by Srivalli, which is being hosted here this month.

Restaurant style gobi manchurian

Whether you call it Gobi manjoori or gopi manjurien, this is one dish that you'll be hard put to find in an authentic Chinese restaurant. In fact, I clearly remember the patronizing look that a waiter gave me at one of the popular Chinese restaurants here when I asked if they had this dish. He then went on to tell me that they only serve "authentic" Chinese food.
So, how did this Indo-Chinese fusion food that is unique to India originate? A google search yields several viewpoints on how this dish came into being. One site, though, hits the nail on the head when it says that this is one dish that is not South Indian, not North Indian and most certainly not Chinese. Be that as it may, there is no doubt about the popularity of this dish.
I usually follow Meena's recipe that I've talked about in this post, but when I saw a different way of making it in a recent TV show, I just had to try it out.

What you need:
Cauliflower - cut into small florets, 1 cup
Cabbage - 1/2 cup, shredded into long pieces
Onion - 1, chopped
Ginger - a small piece
Garlic - 4-5 cloves
Green chilli - 2 (adjust to taste)
Spring onions - a few, chopped (chop the leaves as well)
All purpose flour - 3/4 cup (I may have used a little more 'coz I just kept adding flour until I felt the consistency was right. So use your judgement)
Rice flour - 1/2 cup
Salt
Soya sauce - 3 tbsp (use more if the batter is too dry)
Red chilli sauce - to taste
Oil - for deep frying

Grind the ginger, garlic and chillies into a smooth paste.
Take the cabbage, cauliflower, spring onions and onions in a large, wide mouthed bowl. Add the ground paste to this. Add salt and let it rest for a few minutes. Now add the sauces and mix well. Add the flours little by little, mixing well until the flour is just moistened. The dough should not be very smooth like chapati dough.....it should be more like the batter that you make for pakodas. You will not need to add any water as the salted vegetables would have released some water and the sauces will also help to bind the flour. Keep this covered until you are ready to make manchurian.
Remember, the longer you let the mixture stand, the more pronounced the flavours will be and the tastier the manchurian. However, if you live in a very hot place, let it stand for an hour or two and then if needed, refrigerate until you are ready to make it.

To make manchurian:
Heat oil in a kadai. Take small portions of the batter and deep fry it in oil until well browned on both sides.
Garnish with spring onion leaves before serving.


Note :
It is very important that the flour should only just be well moistened.....it should not be watery. The vegetables will give out water while the batter rests and this will make it just the right consistency before frying.
While deep frying, keep the flame low so that both the inside and outside are evenly cooked.
This mixture can be refrigerated for up to two days.

Microwave chocolate cake for MEC-Celebrating bloggers

Ever since I saw this eggless chocolate cake on Sowmya's blog,it has been on my must-make list. Finally, MEC-Celebrating bloggers which is being hosted here this month gave me just the nudge that I needed to get into baking mode. I made a few minor changes to Sowmya's recipe. The cake is moist, soft and really,really good. It fills the house with the wonderful aroma of warm cinnamon and oh...... did I tell you just how easy and quick it is to make????

What you need:
All purpose flour - 1 cup
Oil - 1/2 cup
Sugar - 3/4 cup
Dried fruits and nuts - 1 cup (I used almond,cashew,raisins,and candied fruits)
Milk - 1.5 cups
Overripe bananas - 2
Cocoa powder - 3 heaped tsps
Cinnamon powder - 1/4 tsp
Baking powder - 1/4 tsp
Chopped walnuts - a handful

Soak the dry fruits and nuts in hot milk for 30 minutes. Grind this in a blender till smooth. Add the bananas, oil and sugar and blend again.
Transfer this mixture to a large bowl. Add baking powder and cocoa. Mix well. Add the flour little by little and beat until well mixed. Mix in the chopped walnuts.
Pour this into a greased microwave safe bowl and microwave on high for 6 minutes. Timing will vary depending on the wattage of your microwave. So keep checking to make sure it doesn't get burned.
Let it rest for a minute in the microwave. Let it cool completely. Ease it out of the bowl, slice and dig in!!!

Reminder : Do send in you entries for MEC-Celebrating bloggers before the 31st of this month.

This is my entry to MEC-Celebrating bloggers, an event started by Srivalli and hosted by me this month.

Aapam

Aapam is a popular breakfast dish in Kerala and is served with coconut milk and sugar or with a spicy curry like kadala curry or ishtu.
For those who are not familiar with it, aapam is made of fermented rice+dal batter. It is made in a special pan called an aapachatti. An aapachatti or aapam pan is a shallow round pan with a handle on either side. It usually comes with a lid. If you don't have an aapachatti, use a thick bottomed small kadai and a lid that will cover it completely. Cast iron pans were once common but these have now been almost completely replaced by non-stick pans which make things a lot easier.

What you need:
Raw rice - 1 cup
Parboiled rice - 1 cup
Coconut water - from 1 medium sized coconut
Urad dal - a handful
Fenugreek seeds - 1 tsp
Salt - to taste

Wash the rice and dal well and then soak it along with the fenugreek seeds for 6-8 hours in plenty of water. Drain the water. Add coconut water and salt and grind to a smooth batter. Let it ferment overnight.

To make aapam
If you are using a cast iron pan/kadai, grease it with some oil.
Pour a ladleful of batter in the centre of the pan and then, holding the handles on either side of the pan, swirl the batter around so that it spreads into a circle that is thick and spongy in the middle and thin at the edges. Lower the flame. Cover it with the lid and let it cook until the edges start leaving the sides of the pan and become slightly brown.
Slowly ease the aapam out of the pan.
Serve hot with kadala curry.

Note :
Some people use yeast/toddy and coconut milk instead of coconut water. I find that coconut water gives me the best results and the aapam smells much better.
Leftover rice, if you have any, can be added while grinding the batter for softer aapams.

This is my entry to JFI-Breakfast which is being hosted by Suma for Indira and to Priya's Pancakes event.

Microwave carrot halwa

A few days back, my daughter(the little girl referred to as LG in my other blog) and her friend were playing, when this conversation started.
Friend : Do you eat chicken?
LG : No, I don't
Friend : We don't eat chicken 'coz we are brahmins
Lg : Repeats what the friend said
I was left speechless.
A small,innocent conversation between a four year old and a five year old left me wondering if the divide that religion creates in our minds will ever be bridged.
The LG has no idea what a Brahmin is or for that matter what a Hindu, a Christian or a Muslim is. To her, a temple is a place where the respective God is prayed to and a Church is a temple where people pray to Jesus.
The conversation that got me thinking deeply was promptly forgotten by the two kids as soon as the microwave beeped, signaling that LG's favourite carrot halwa was ready.


What you need:
Grated carrot - 3 cups
Sugar - 1 cup
Milk - 1 cup
Ghee - 2-3 tsps
Almonds - 1/4 cup, thinly sliced
Raisins - 1/4 cup (soaked for a few minutes in water, to plump them up)

Take the grated carrots, sugar and milk in a large, microwaveable dish. Smooth the carrots down with a spatula to make sure that it is completely immersed in the milk. Heat on microwave high for 12 minutes. Add the rest of the ingredients. Stir well and heat for another fifteen minutes on high, stirring the halwa every five minutes to ensure even browning.
Tastes delicious eaten hot off the oven or cold.

Kadala (Chickpeas) curry

Kadala curry is one of my favourite breakfast accompaniments. Hot, steamed puttu or lacy aapam served with some spicy kadala curry is my idea of a perfect breakfast. Despite the fact that both my husband and mother tell me in no uncertain terms that puttu tastes like mud, they are quite fond of kadala curry. Kadala curry is nothing but brown chickpeas cooked and then simmered in a gravy of spices, onions, tomatoes and coconut.

What you need:
Brown chickpeas - 1 cup, soaked overnight and cooked
Onion - 1 large, chopped into large chunks or a handful of shallots, peeled
Tomato - 3, juicy ripe ones, chopped into big pieces
Ginger - a small piece
Red chilli - 3 (adjust to taste)
Corriander seeds - 1 tbsp
Cardamom - 3 pods
Grated fresh coconut - 1/4 cup.
Coconut oil - 4 or 5 tsp
Salt
Turmeric powder - 1/4 tsp

Heat oil in a pan. Fry the red chillies, cardamom and corriander seeds. When they are nicely browned, add in the ginger and chopped onions and fry until translucent. Now add the grated coconut and heat till it turns reddish brown. Stir in the chopped tomatoes and fry until they soften. Once this cools, add salt and grind to a smooth paste adding water as needed.
Heat a tsp of oil in the pan. Add a tsp of mustard seeds and a handful of curry leaves. Once the seeds pop, transfer the ground mixture back to the pan, add the cooked chickpeas(along with the water in which it was cooked) and some turmeric powder and let it boil for about 8-10 minutes.

I like the curry to be slightly thick, which is why I boil it for so long. Most people make it quite watery and if that's how you prefer it, just heat it for a few minutes so that the chickpeas absorb the flavour of the spices and then serve.

Do remember to send me your entries for MEC-Celebrating bloggers before the 31st of the month.

Adai (savoury lentil crepe)

A typical South Indian dish, almost every household has its own recipe for adai. This is a very forgiving recipe in the sense that if you don't have any of the ingredients, you can leave it out and still come up with a decent adai. Once my aunt omitted rice and made this with just pulses and it still tasted great.
Any lentil that you like can be added to it.

What you need:
Parboiled rice - 1 cup
A handful each of:
Chana dal
Urad dal
Moong dal(whole or in the absence of it, broken)
Tuar dal
Masoor dal
Whole kabuli chana/brown chana
Black eyed beans
Cilantro stalk
Curry leaves
A tsp each of:
Fenugreek seeds
Cumin seeds
Whole black pepper (adjust to taste)

Red chillies - a few, according to your spice tolerance
Asafoetida - a marble sized piece (a heaped tsp if you are using the powder)

Soak all the ingredients except the asafoetida, corriander and curry leaves in plenty of water for 5-6 hours. If you are not using whole chana and black eyed beans, about 3-4 hours of soaking will do.
Drain the water. Add salt, asafoetida, corriander stalk and curry leaves. Grind together to a coarse paste adding water as required. The batter should be slightly thicker than regular dosa batter.
Set this aside for about 8 hours (takes much less time in hotter places) to ferment.
While it can be made without fermenting,it tastes better when fermented.

Heat a dosa griddle. Stir the batter well and pour a ladleful on the griddle. Spread into a circle. Drizzle some oil over it and cook both sides until brown and crisp.


Serving suggestions:
This can be paired with Avial, Karuveppila thogayal, tangy tomato chutney, or shallot(ulli) sambar.

This is my entry to My Legume Love Affair hosted for Susan of The Well Seasoned Cook by Superchef at Mirch Masala.

Announcing MEC - Celebrating bloggers

Some time back, I wrote a post asking people what made them blog? The reasons, as some blogger friends commented, ranged from sheer love for blogging to the happiness that comments bring. Whatever the reason maybe, the one common thread that ran through all the comments is the dedication of the bloggers and their absolute love for connecting with like minded people through their weblog.
We bloggers deserve a pat on the back for managing home, career, kids and still finding time to blog about the food that we put on our family's table and umpteen other things.
What does all this have to do with MEC- The microwave easy cooking event conceptualized by Srivalli and hosted by me this month? Well, we are going to celebrate our fellow bloggers this month. There's no better way to do it than by cooking something from their blogs and telling them how much we love it.
Here's what you have to do - Choose a vegetarian recipe from another blog. It could be something that the other blogger has made using the stove top or microwave. Adapt it so that it can be cooked completely in the microwave. Cook, click and post.

The rules are pretty simple:
1. Cook anything from another blog and write about it on your blog between now and March 31st. Please stick to vegetarian recipes (no eggs).
2. Remember, the entire cooking must be done in the microwave, though a blender/food processor can be used for grinding.
3. Please link back to this announcement and also to Srivalli's event link.
4. I will accept older entries as long as you repost and link back to this announcement and to Valli's rules.
5. Multiple entries are welcome.
6. Don't let not having a blog stop you from participating. E-mail your recipe to me with a photo and I'll include it in the round-up.
7. Send in your entries, with your name, recipe URL and picture of the dish (300x300) to luvgoodfood@gmail.com
Please mention MEC-Celebrating bloggers in the subject line
8. Feel free to use the logo

Karuveppila thogayal/curry leaf chutney

When I was younger, I was always told that curry leaves are good for my hair and that eating the leaves would give me "karu-karu-nnu"(black-black) hair. Maybe it is just one of those tales that parents invent to make their children eat stuff, but I did believe this with all my heart, and never wasted curry leaves. This reasoning doesn't work with my daughter 'coz she couldn't care less if her hair is black,blue or red....so I resort to grinding the curry leaves with other ingredients and mixing it into different dishes.
In one of my previous posts, I've talked about how my grocery store here gives me a whole lot of curry leaves for free every time I go there to get something and about how I put the leaves to good use by turning them into karuveppila podi.
This time round, I have used it to make thogayal/chutney.


What you need:
Curry leaves - 1 cup
Urad dal - 3 heaped tsp
Oil - 1 tsp
Ginger - a large piece, chopped
Coconut - 1/4 cup
Tamarind - a gooseberry sized ball soaked in just enough water to cover it
Green chilli - 2 or Red chilli - 3
Salt

Heat oil in a heavy bottomed pan. Add the slit green chillies and ginger and fry on low heat for 2-3 minutes. Then add the urad dal and fry till reddish brown. Add the curry leaves. Stir for a few seconds and switch off the heat. Let it stay in the pan for a while as it will wilt further in the heat of the pan. Once it is completely cooled, add the other ingredients and blend together to a coarse paste, adding as little water as you possibly can.
This tastes great when mixed with rice and topped with a dollop of ghee or gingely oil. It can also be served with idli/dosa.

Restaurant review - Tuscana

What??? An Italain joint that serves a variety of pizzas, pasta and freshly baked breads.
Where??? 19, 3rd Street, Wallace Garden, Nungambakkam, Chennai - 34.
Contact : 044-45038008
www.tuscanarestaurants.com

If you love Italian food.....and if you are tired of eating the goo that passes off as pizza at other joints, then this is definitely the right place for you.
Let's start with the ambiance - the place is cheery and bright. It gets very, very crowded on weekends....so do make reservations. I went on Valentines day with no reservation, but we managed to get a table outside (without AC). It was right next to where they baked the pizzas in a fire oven.....so I got to see and smell all the different toppings. The blogger in me wished that I hadn't forgotten to take my camera with me. It would have been infinitely more comfortable if we'd been able to get a table inside where it was much, much cooler, but Iam not complaining.
The food....now where do I start???Let's start with the soup. I ordered Minestrone and expected to be served tomato soup with vegetables in it, as is the norm in most Italian restaurants here. But I was in for a pleasant surprise. This soup actually tasted good. I always compare Minestrone with the one served at Olive Garden in the US (That, to me, is the best minestrone).....and the one served at Tuscana came pretty close.
The garlic bread was warm, soft and just right. It disappeared in almost no time.
For our main course, we had a 12 inch Melanzine pizza which came topped with eggplants,mozarella,cherry tomatoes,pine nuts and garlic. It tasted refreshingly different. The crust was not too thick and the insides were delicately seasoned with Italian seasoning. Unlike the cheese-oozing, greasy pizzas served at other places, this one leaves you satisfied, without being overly heavy on the stomach.
Service is quick, efficient and attentive.
Price - Expect to pay around Rs. 400-450 per person, including a glass of wine.

Will I go there again??? Definitely!!! But the next time round, I am going with reservations, so I can sit in comfort and enjoy the food.

Bhuna this....

A couple of unrelated things have played a part in the putting together of this dish. First, Tata Sky has this irritating channel where the same ad keeps getting repeated over and over again. That's right....there's no program on this channel....it is just one ad that gets repeated for an entire slot of 30-60 minutes. So, one day when I switched on the TV, I got to see this Maggi bhuna masala ad (several times) before I changed channels. I took a fancy to the name bhuna and decided that I too would make bhuna masala minus the unhealthy preservatives and the price-tag. I did no reasearch to see how to "bhuna" something, and so I must warn you right at the outset that this recipe is totally based on a vague recollection that I had of reading somewhere that bhuna means frying in hot oil until all the moisture evaporates. Based on that memory,some onions, tomatoes, ginger, garlic and cardamom got pureed in the mixie. Oil was duly heated and this puree was bhuna-ed(I love saying that).
The other thing that led to this is the fact that the only things I had on hand were cauliflower and some soaked black channa. So these were cooked and added to the bhuna masala with some salt, turmeric powder and a teeny bit of sugar. That's it....no additional masalas.


Here's what you need:
Black chana/chick peas - 1/2 cup, soaked for about 8 hours and then cooked
Cauliflower - a small one, separated into florets and boiled till just soft
Onion - 1 large, chopped into large chunks
Tomato - 3, medium sized, chopped
Green chilli - as per taste
Ginger - a small piece
Garlic - 6-7 pods
Cardamom - 2 pods
Oil - 3 tbsp
Salt

Grind to a smooth mixture all the ingredients except the chana and cauliflower. Heat oil in a kadai. Stir in the ground mixture. Cover and cook, stirring every now and then, until all the moisture evaporates(about 10-15 minutes on low heat) and the oil separates. Then add the cooked chana and cauliflower. Also add salt, some sugar and turmeric powder. Stir well. I added some water at this point and boiled it for another 5 minutes to get a slightly moist gravy, but you can serve this dry. Garnish with some fresh corriander. Enjoy with roti, puri or rice.

Veggie puris, anybody???

All mothers are necessarily inventors. Right from the time a child is born, we take on a new avatar. We invent new ways to put them to sleep, new ways to sleep while they sleep without waking them up(i tell you i can write a book on that), new stories to keep them engrossed, silly songs to make them laugh, devious err...clever methods to sneak those veggies in. One such invention is what I am going to talk about today.
A few days back, I thought of making puris for dinner. The little girl (to see what she is up to, click here) loves puris....and we don't have to go through our usual cycle of threats and tears if puris are on the menu, but she doesn't like eating any side dish with the puri. I started off by taking some atta for the dough and then thought, hey, why not add some ragi to this? And while I was kneading together the ragi and atta, I had another Eureka moment. I decided to add some cooked, pureed carrots and some mashed potatoes to the dough. A little salt, some kashmiri chilli powder and there.....I had a complete guilt-free and tasty meal which the little girl and her friend enjoyed.

What you need:
Ragi flour - 1 cup
Wheat flour - 1 cup
Salt
Red chilli powder (I used kashmiri chilli powder)
Carrot - 3 medium sized, cooked and pureed
Potato - 1 large, cooked, peeled and mashed well
Oil - for deep frying

Mix all the ingredients well. Add water if needed and knead to a smooth, pliable dough. Divide the dough into lemon sized balls. Roll into small, thick, circles and deep fry in hot oil until lightly browned on both sides.
I served this with a simple, tangy tomato chutney. To make this chutney, heat a few spoons of oil in a pan. Chop up some onions and tomatoes into large pieces. Fry some red chillies and then the chopped onions in the oil. When the onions starts to brown, add the tomatoes and fry till mushy. Let it cool. Add some salt and grind till smooth.

This is my entry to JFI-Ragi hosted by Madhuram, Creative Food for Kids hosted at Sara's Corner, and Kid's Delight event hosted by Srivalli.