tag:blogger.com,1999:blog-49389798676435134712024-03-07T15:32:03.749-08:00chatpat foodTo have fun cooking chatpat (quick and lip-smacking) food which are healthy and interesting!Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-4938979867643513471.post-62448211753694571512007-05-06T23:09:00.000-07:002007-05-06T23:15:01.192-07:00I am gone...but I will be backDear friends,<br /><br />I am on a long blogging break (due to personal and academic reasons), but I hope to be back soon gradually, may be in a new form. Thanks to some of you who enquired so warmly about me. I love you all- my readers and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bloggers</span> of the food world. I hope to be back to soon to cook and share with you in this warm and affectionate world of food. Meanwhile, take care of yourself, and check in once in a blue-moon just in case I am back :).<br /><br />-MysticMystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-43042206353176015292006-11-02T19:16:00.000-08:002006-11-16T12:28:50.687-08:00Shrimp with mustard, poppy seeds and coconut<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010035.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/400/P1010035.jpg" alt="" border="0" /></a>I apologise for the delay in posting of this recipe. There was a health-related emergency in the family but everything is much better now. So, now I have some time and hope to get back to blogging slowly but steadily.<br /><br />This is a <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_0">bengali</span> recipe and the inspiration if from the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_1">Narkol</span>-<span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_2">shorshe</span>-<span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_3">chingri</span> <a href="http://cuisine.kolkatabeckons.com/">here</a> .<br />I have of course made some changes. Here's the summary:<br /><br /><div style="text-align: center;"> Time taken for us:<br />15-20 minutes<br /></div><div style="text-align: justify;"><br /><div style="text-align: center;"><span style="font-style: italic;">Ingredients:</span><br />Shrimps- 1 frozen pack of cooked (about 0.5 Lb)<br />Red Onion- 1/2 sliced<br />Garlic- 1 tsp paste<br />Mustard Seeds- 1.5 <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_4">Tblsp</span><br />Poppy Seed-1 <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_5">Tblsp</span><br />Coriander <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_6">Pdr</span>- 1tsp<br />Cumin <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_7">Pdr</span>-1tsp<br />Turmeric <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_8">Pdr</span>- 1tsp<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Chili</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_10">Pdr</span>- 1/4 tsp (optional)<br />Coconut shreds- 1 cup ( I thawed from a frozen pack)<br />Salt<br /><br /><span style="font-style: italic;">Method</span><br />Heat 1 tsp oil and saute the thawed shrimp with a little bit of turmeric and salt. Add 1 <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_11">tbslp</span> of water if it gets dry. For more authentic taste use uncooked ( I am just trying to save some time here).<br /><br />Grind mustard, and poppy seed with a pinch of salt ( I use a coffee grinder). Make a paste of this grounded mustard and poppy seeds along with the rest of spices powders (cumin ,coriander, <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_12">chilli</span>, left over turmeric) with a some water.<br /><br />Heat oil. Put onions and fry on medium heat until they are golden. Add the garlic and saute for few more minutes. Add the coconut shreds and stir till they take a slight golden hue. Add the spice paste and saute for a while. Add 1/2 cup of water and when it boils add the shrimps. Add salt to taste.<br /><br />I like this with white rice.<br /><br /><br /><br /><br /></div></div><div style="text-align: center;"><div style="text-align: justify;"><br /></div><br /></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-49749674000614538342006-10-31T14:15:00.000-08:002006-10-31T20:19:39.527-08:00Cooking from blogs: Kalakand<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/kalakand.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/400/kalakand.jpg" alt="" border="0" /></a><br /><div style="text-align: center;">from <a href="http://bongcookbook.blogspot.com/2006/10/kalakand-for-deepavali.html">Sandeepa's bongcookbook</a>.<br /></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-10733384833664357792006-10-31T14:14:00.000-08:002006-11-01T06:00:17.275-08:00Poha pulau<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/pohapulao.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/400/pohapulao.jpg" alt="" border="0" /></a><div style="text-align: center;">I made this as breakfast on the day of Diwali. Breakfast is my absolute favorite meal, and it had to be special on Diwali. But I had an exam to prepare, so I whipped this up in a matter of 15 minutes (courtesy: frozen veggie...but hey, they are healthy) and was very happy with the result. I added lots of vegetables and peanuts to give it a twist of sorts :>.<br /><br />Ingredients:<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_0">Poha</span> (pressed rice) 1 cup.<br />Onion - 1/2 cut into slices<br />Peanuts - 1/2 cut<br />Mixed Veg - I used precooked frozen veggie (carrots, peas, cauliflower, broccoli)<br />Spices: Cumin,coriander, turmeric powder - 1 tsp<br />Salt<br /><br /><br />How I did it in 15 minutes....:<br /><br />Heat oil in a pan. Add onions and the peanuts and fry till onion turns translucent. Add the thawed vegetables at this point. Saute for some more time and add the spices and salt. Meanwhile soak the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_1">poha</span> in water for about 2-3 minutes till softened. Drain the water and stir in this softened <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_2">poha</span> to the pan. Adjust the salt and spice.<br /><br />Submitting this to <a href="http://saffrontrail.blogspot.com/2006/09/wbb-5-round-up-and-announcement-for.html"><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_3">Nandita's</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_4">WBB</span></a>. <img src="file:///C:/DOCUME%7E1/SUDESH%7E1/LOCALS%7E1/Temp/moz-screenshot.jpg" alt="" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/1562/2477/1600/download2.jpg"><br /></a></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-59626447966908620692006-10-31T13:25:00.000-08:002006-10-31T15:19:47.966-08:00Celebrating halloween with pumpkin muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/muffin2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/400/muffin2.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"> I decided to make something related to pumpkin to celebrate '<a href="http://en.wikipedia.org/wiki/Halloween">Halloween</a>'. I was <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_0">inspired</span> by a <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_1">Tokyoastrogirl's</span> <a href="http://tokyoastrogirl.blogspot.com/2006/09/hello-autumn-pumpkin-chocolate-chip.html">this </a>post. This is the second time I am trying this. First time I followed the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_2">original</span> instructions from <a href="http://www.epicurious.com/recipes/recipe_views/views/104199">here</a> except baking soda which I didn't have at hand. It tasted great, was very moist but looked crazy (because all of the muffins had sagged in the middle..boo <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_3">hoo</span>) though they had the right color.<br />This time I tried again and did not forget the baking soda. The time for baking given <a href="http://www.epicurious.com/recipes/recipe_views/views/104199">here</a> is about 55 minutes. But I was surprised that <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_4">within</span> 20 <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_5">minutes</span> my apartment had the lovely baking spice wafting around. I ignored for a while, but then decided to check the beauties. Uh-oh...they had turned a very scary brown..very apt for Halloween. But guess what ? They were really beautiful inside ( as you can see from the one cut open in the picture). It immediately brought the song " I am beautiful...no matter what they say" by c. <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_6">aguilera</span> to mind. Go ahead enjoy these semi-sweet, low-fat (no oil and cream as in the original recipe), scented with coconut milk and walnuts. Happy Halloween!<br /><br />One question: What is the function of egg in baking ? Does it HAVE to be added ?<br /><br />The stuff you need are:<br /><br />1 1/2 cups all purpose flour<br />1/2 cup whole wheat flour ( I love whole wheat!)<br />1 tablespoons pumpkin pie spice<br />1 teaspoon (heaped) baking soda<br />1 teaspoon (heaped) baking powder<br />3/4 teaspoon salt<br />1 can <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_7">coconut milk</span><br />1 cup sugar<br />1 egg<br />1 cup canned pure pumpkin<br />3/4 cup chopped walnuts<br /><br />How I did it:<br /><br />Preheat the oven to 350 degrees F.<br />Grease muffin cups or put muffin paper shells in them.<br />Mix together all the dry ingredients( 1st six in the list) and wet (next 4 including sugar in sequence ) separately. Mix them all together at the end and stir in the walnut. Fill about 3/4 of the muffin cups with this. Bake it for ~30 minutes (or until tooth inserted into center comes out clean, or in my case..when it smells great :) )<br /><br />( I tried to decorate every muffin with one chocolate chip in the center, but somehow they didn't melt !! )<br /><br />I am submitting this to <a href="http://mydhaba.blogspot.com/2006/08/vcc-q3-2006.html">My Dhaba's Virtual Cooking Competition</a>.<br /></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-82868863825929799032006-10-25T09:45:00.000-07:002006-10-25T15:26:45.065-07:00Non-food related: Blank Noise ProjectThis is a non-food related post. If you are in a mood to browse, I would encourage you to look at the <a href="http://blanknoiseproject.blogspot.com/">Blank Noise Project</a>, and support it if possible. This project spreads awareness about the reality of eve-teasing in India and the prejudices attached to it (eg. if a girl is harassed,its because of she is wearing...that's all nonsense most of the time!). Also, I have noticed that such harassment differ from state to state. For example, my experience was that Bengal was so much better in this respect compared to Bihar and UP; and Southern India (except Ooty in Tamil Nadu), is better than Northern India (all this while wearing 'super decent' salwar kameez...so that is the constant factor). By this I do not want to isolate regions, but really understand where the problem lies. Any thoughts ?<br /><br />I really feel strongly about this because I feel with newer technology (like stupid phone cameras, image morphings and trash emails sent, girls are being harassed more than ever before). Unfortunately, not much are being done to prevent these; though I heard some law has been placed for these cyber-crimes, but which girl in India would report such things; it's the responsibility of the authorities as well to put stricter rules. Honestly, that's one of the things of US I truely liked: I never had to bother once in the Univerisity about anything apart from my performance in work. I was never judged for how I look. I felt like a person, rather than a female. I love India a lot, and feel that we must make it a better place for everyone. I would appreciate your thoughts and ideas about this.Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-42014178477819037642006-10-20T20:49:00.000-07:002006-10-20T22:38:25.868-07:00!! Happy Diwali !! with Malpoa!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010019.1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/400/P1010019.0.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><br />Diwali is a festival of light encompassing all human. It is to spread the message of righteousness and wishes prosperity to all. As a child in India, we celebrated with lighting candles or earthen lamps all over the house, and sharing sweets and yes, with firecrakers, the small ones as well as charki and fuljhuri (don't know their English/Hindi names), and sharing sweets with one and all. This is my mother's sweet dish that I absolutely loved.<br />Wishing you all happiness, prosperity and peace with all on the occasion of Diwali with these sweet dishes called '<span style="font-weight: bold;">Malpoa</span>'<br /><br /><br /><span style="font-style: italic;">Ingredients:</span><br />Evaporated Milk- 2 cans ( This ready-made thickened milk. Traditionally this would be made by thickening the milk first, but I found this short-cut).<br />Flour - 1/2 cup<br />Fennel Seeds - 1.5 Tblsp ( Can use saffron or cardamom instead, but I like this)<br />Sugar - 2 cups<br />Water - 2 cups<br />Oil for frying<br /><br /><span style="font-style: italic;">Method:<br /></span>Mix the flour with the evaporated milk such that there is almost no lumps and the mixture is thick enough to pour like a batter (No sugar in batter). Meanwhile make a sugar syrup of 1 thread consistency with the sugar and water. In a pan heat about 1tsp of oil, put batter and fry it on both sides. Once done, transfer it to the sugar syrup. Continue this process. Transfer the Malpoa from the syrup container to another clean container. Serve it hot or cold.<br /><br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span><br /><br /></span><br /></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-56088331566935818782006-10-19T21:59:00.000-07:002006-10-19T22:37:44.831-07:00Cabbage Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010057.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"> Ingredients:<br />Cabbage -1 cut into medium shreds.<br />Potatoes-2<br />Tomatoes- 1/2<br />Coriander <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_0">Pdr</span> - 1.5 tsp<br /> Cumin <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_1">Pdr</span>-1.5 tsp<br />Turmeric <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_2">Pdr</span> - 1.5 Tsp<br />Green chillies- 0-2<br />Ginger- 1 inch, smashed/minced<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_3">Garam</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_4">masala</span> ( clove+cardamom+cinnamon) <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_5">Pdr</span>= 1tsp<br />Cumin seeds (<span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_6">Jeera</span>) - 1 tsp<br />Salt<br />Sugar - 1tsp<br /><br />Method:<br /><br />Heat oil. Put cumin seeds. When fragrant, add the potatoes and <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_7">saute</span> it for couple of minutes. Add the cabbage, tomatoes and stir. Add the ginger and green chillies. Dissolve all the spices and salt in a little warm water and add to the cabbage. Cover and let it cook in medium to low flame, stirring once in a while. Add the sugar and <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_8">garam</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_9">masala</span> and stir one last time before serving.<br /></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-16950403059657484332006-10-19T21:56:00.000-07:002006-10-21T16:12:35.538-07:00Sambar in 15 minutes<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010008.jpg" alt="" border="0" /></a> This recipe is from mother of a friend from who is from Tamil <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_0">Nadu</span>; so don't doubt about it's authenticity :). Even though it can be made very easily it tastes very similar to the real thing. The trick is to replace the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_1">daal</span> with gram flour ( which is made from <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_2">daal</span> anyway). Here it is:<br /><br /><div style="text-align: center;">Ingredients:<br />Whatever Vegetables you can your hand on. I used<br />1 <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Chinese</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_4">eggplant</span>, half a bag of frozen mixed veg (broccoli,cabbage, peas, carrots), okra (cut frozen), drumstick(1/2 frozen pack).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010001.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010001.0.jpg" alt="" border="0" /></a><br />Onion - 1/2 chopped<br />Tomatoes - 2 cut into medium pieces<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_5">Sambar</span> powder - 3 <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_6">tblsp</span><br />tamarind paste - 1 tsp dissolved in little warm water<br />Lime- 1<br />Turmeric powder<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_7">Besan</span> (Gram flour) - 1 cup dissolved in warm water.<br />optional ( if craving spicy) : additional tsp of coriander, cumin, <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_8">chilli</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_9">pdr</span><br />Water - 1 glass<br />Salt<br /><br />Method:<br />Heat oil, Add onion, saute till light brown. Add rest of the veggie and stir. Add the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_10">sambar</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_11">pdr</span>, salt and tomatoes and stir. Add the water, cover and let it cook. When veggie is cooked, add the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_12">besan</span> flour water while stirring. Let this simmer for a while. Adjust spices if required at this stage. Add the tamarind water and <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_13">squeeze</span> lime juice. And you are done!<br /><br /><br /><br /><br /></div></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-58230261203292391552006-10-16T23:14:00.000-07:002006-10-16T23:16:12.348-07:00Dhokla<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010048.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010048.0.jpg" alt="" border="0" /></a>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-90299094159886620202006-10-16T23:12:00.000-07:002006-10-16T23:13:55.133-07:00Gajar Halwa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010038.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010038.jpg" alt="" border="0" /></a>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-76664225423028351532006-10-16T22:58:00.000-07:002006-10-20T09:22:38.990-07:00Mung dal Khichuri/Khichri<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010034.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010034.jpg" alt="" border="0" /></a><span style="font-family:Verdana;font-size:85%;"></span><div style="text-align: center;"><span style="font-style: italic;">Ingredients</span><br /><span><span style="font-family:Verdana;font-size:85%;">long grained rice- 1 cup<br />Mung Dal - 2 cups<br />Potatoes - 1 cubed<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Cauliflower</span>,<span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_3">peas</span>, carrots - I used half bag of frozen<br /> Coconut pieces - 1/2 cup thawed<br />Ginger paste - 1 tsp<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Bay leaves</span> (<span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_5">Tej</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_6">Patta</span>) - 3<br />Cumin seeds - 1 tsp<br />Cumin <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_7">Pdr</span> - 2 tsp<br />Coriander <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_8">Pdr</span> -2 tsp<br />Turmeric <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_9">Pdr</span> - 2 tsp<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_10">Chilli</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_11">Pdr</span> - 1 tsp<br />Salt<br />Oil- 1 <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_12">Tblsp</span><br />Ghee - 1 tsp<br /></span></span></div><span style="font-family:Verdana;font-size:85%;"><br /><span style="font-style: italic;">Method</span><br />Roast the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_13">mung</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_14">dal</span> till it is light brown and you get the aroma.<br /><br />In a big vessel with wide top, heat oil, add bay leaves, cumin (whole grain). Wait till it crackles. Add the rice and the toasted <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_15">dal</span> and add about 9 cups of water. Add the vegetables and the coconut pieces, salt and add turmeric, cumin <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_16">pdr</span>, coriander <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_17">pdr</span> , <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_18">chilli</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_19">pdr</span>, ginger paste and cook in medium flame till everything is soft and all the water is gone. Sprinkle ghee on top.<br /><br /><br />Serve this with fried <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_20">potato</span> slices: ( Cut 2 potatoes into circular discs. Boil/microwave them till they are almost cooked. Add oil in a pan, add 2 tsp cumin seeds,; when they crackle add the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_21">potatoes</span> with salt and turmeric and cook till they are soft but retain their shape )<br /><br /><p align="left"><br /></p></span></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-43281700637888561842006-10-16T22:33:00.000-07:002006-10-16T22:49:55.204-07:00Appam and priya's Kadala Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010016.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"> When I went to Kerala, I was bowled over by Puttu and Kadala curry. I made Kadala curry (black gram ?) with the help of <a href="http://dailygirlblog.blogspot.com/2005/12/kadala-curry_30.html">Priya's recipe</a>. It was really yummy. I paired it with the Appam the white fluffy pancake in the picture; it is made from rice flour and coconut milk.<br /><br />Appam (makes about 15)<br />------<br /><span style="font-style: italic;">Ingredients</span><br />Rice powder - 3 cups<br />yeast -1/4 tsp<br />sugar - 1 tsp<br />rava (semolina) -1 tsp<br />coconut milk - 1 can<br />salt<br /><br /><span style="font-style: italic;">Method</span><br />Mix in once glass of water yeast and sugar. Keep for one hour.<br /><br />In 1 glass of water, mix one spoon rava, and make it into paste by heating up.(make sure no lump)<br /><br />Once cold, mix rice powder,coconut milk, yeast (Let it ferment for min of 2 hours )<br />Don't add too much water to this batter, because the mixture gets diluted after fermentation.<br /><br />Add salt just before making Appam.<br /><br />Heat a tiny bit of oil in a small flat frying pan. Pour a ladleful of the batter and cover. After a few minutes turn the appam to the other side.<br /><br /><br /><br /><br /><br /><br /><br /></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-77733982398914150602006-10-16T21:48:00.000-07:002006-10-16T23:21:18.773-07:00Palak Paneer<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010006.jpg" alt="" border="0" /></a><br />This a modified version of my grandma's palak paneer, that was handed down to mom and then to me. I modified it in terms of its oil/cream content, and tried to quicken various processes. And I should mention that I had cooked this before the spinach-scare. Please use the spinach only if you are absolutely sure of its quality, and don't forget to wash it thoroughly.<br /><br />This palak paneer is different because it is spiced mainly by clove, cinnamon and cardamom instead of by garlic which is more common. Addition of sugar might seem shocking to some, but a little bit of it brings out the taste of the clove, cinnamon and cardamom, and also balances the taste.<br /><br /><br />Ingredients:<br /><br />Palak (Spinach) - 1 big bag; I think I used 32oz bag.<br />Paneer - 1 pouch from indian store.<br />Ginger- about 2 in. piece<br />Green Chillies/Cayenne chilli - 2-3<br />Onion - 1<br />Cloves- 4<br />Cardamom -4 (broken open)<br />Cinnamon sticks - 2 big ones broken to smaller pieces.<br />Coriander Powder - 2-3 tsp<br />Salt<br />Sugar - 1-2 tsp<br />Garam Masala( Preground clove, cardamom, cinnamon) - 1 tsp<br /><br />optional:<br />Ghee and cream<br /><br />Method:<br />Microwave the paneer for about 2 minutes. Cut it into cubes. Optional: For better taste I fry the paneer until they are reddish on both sides using a little oil, like this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010001.jpg" alt="" border="0" /></a><br />Now microwave spinach with a some salt so that it is soft. Put this palak in a blender along with ginger, and green chillies and blend it.<br /><br />In a pan, heat some oil, fry cloves, cardomoms and cinnamon sticks. Fry till u get the aroma ( but careful not to burn them).<br />Put slices of onion and fry till golden.<br />Put the blended mixture.<br />Add salt, sugar, coriander powder.<br />When it starts to boil, add to paneer pieces and boil some more.<br />Add garam masala.<br />Adjust salt and sugar.<br /><br />Sprinkle ghee on top and serve.<br />Enjoy<br /><br /><br /></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-73032055611615570992006-09-30T21:14:00.000-07:002006-09-30T21:19:31.842-07:00Tangy Ghee Aloo (potato)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010022.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><span><br />This dish reminds me of part of my childhood that was spent in a bustling joint-family home with grand parents, Uncles, Aunts, cousins living in huge house. As a child, it was great fun! Though all those games and playing could take tolls on a child's education. But I remember mother taking care of this by lecturing every night my sister and myself on the virtues of education. She would weave all the amazing dreams for us about what we can become if we grow up with a good education. Thank you ma! Back to food: there had to be a cook to help with cooking for about at least 20 people everyday. One of my memories was of interesting late breakfast dishes that was conjured up for the household, that had to be tasty and quick enough I think. The choice of Ghee as this time'sJFI, immediately reminded me of one such dish- the tangy ghee aloo. When I asked my mother for the recipe, I was surprised how simple it is. But I realized after making it that all the ingredients are really quite at harmony. Also the flavor of each of the ingredients plays out well, but Ghee is definitely the king/queen. I tried a small version of it, which is just enough for about two people. </span><span style="font-style: italic;"><br /><br />Ingredients:</span><br />Potatoes - 2 boiled and thickly sliced<br />Green Chillies - 3-4 cut into small pieced<br />Lime juice - of 1/4 lime<br />Salt<br />Sugar- 1 to 2 spoon<br /><br /><span style="font-style: italic;">Tadka:</span><br />Ghee - 1Tblsp<br />Panch Phoran [which is <em><br />jeera</em> (cumin)+<em><br />kalonji</em> or <span style="font-style: italic;">kala jeera </span>(nigella)+<br /><em>methi</em> (fenugreek)+<br /><em>saunf</em> (fennel)+<br /><em>rai</em> (mustard) ]<em></em><br /><br />( Find a good description of Panch phoran from <a href="http://cookerific.blogspot.com/2005/12/super-secret-spice-mix-from-bengal.html">Anyesha</a>)<br /><br /><span style="font-style: italic;">Method:</span><br />Boil and slice potatoes. Add ghee in a vessel. Add Panch phoran to the heated ghee.<br />Add green chillies and the potatoes. Add salt, sugar, lime juice. Add a little bit of water and let it boil away to allow all the taste to get in the potatoes.<br /><br />Serve it with Puri/luchi<br /></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-8830250558323545312006-09-27T21:59:00.000-07:002006-10-17T20:25:29.831-07:00Okra (Bhindi) with Mustard and Poppy seeds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010062.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010062.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><br />I made this today, and it was so good that I have to write down the recipe. It's mostly inspired from my mother's recipe. It is fairly dry and can be enjoyed with rice and <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_0">daal</span> or with <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_1">roti</span>.<br /><br /><span style="font-style: italic;">Ingredients:<br /></span>Okra - about 25 of them (sorry, no weight <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_2">meaured</span>)<br />Onion - 1/2 cut into slices<br />Green Chilly - 1 ( Your discretion and taste)<br />Mustard Seeds - 1 <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_3">Tblsp</span><br />Poppy Seeds - 1 <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_4">Tblsp</span><br />Coriander powder - 1 tsp<br />Cumin Powder - 1 tsp<br />Turmeric powder - 1 tsp<br />Salt<br />Water - 1/2 cup<br /><br /><span style="font-style: italic;"><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_5">Tadka</span>:<br /></span>Cumin seeds - 1tsp<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Mustard</span> seeds - tsp<br /><br /><span style="font-style: italic;">Method:<br /></span>Heat oil. Add the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_7">Tadka</span>. When the mustard has done with its popping, add the onion and fry till it light brown. Add the okra at this point, and add salt, turmeric and stir it.<br /><br />Using a good coffee grinder, grind the mustard seed and poppy seed with a tiny bit of salt (to prevent the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_8">mustard</span> from getting bitter), and the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_9">de</span>-stalked green chilly. Once <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_10">grounded</span>, take this mixture in a small container and add the water and coriander and cumin powder to this. Mix it well. This process of wetting prevents clumps to be formed. Add this wet <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_11">masala</span> to the stir-fried okra and stir well. Let the water boil away and the okra is dry and the tastes are well incorporated on the okra. Adjust for salt if necessary.<br />Enjoy!<br /><span style="font-style: italic;"><br /></span><br /><span style="font-style: italic;"></span><br /><br /><br /></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-17548111958841367482006-09-27T21:57:00.000-07:002006-09-27T21:59:27.500-07:00Thindian curry =Thai+ Indian curry (fully vegetarian)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010013.jpg" alt="" border="0" /></a><br />Recipe coming soon....Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-15465622884767826102006-09-27T21:28:00.000-07:002006-09-27T21:54:47.392-07:00Kerala's famed Vegetable Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010042.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010042.jpg" alt="" border="0" /></a><br />This is an incredibly fragrant and soothing curry that pairs greatly with Appams. The recipe was adapted from awesome Annita who has this wonderfully informative blog for novices like me. Check it out <a href="http://deepann.wordpress.com/2006/02/22/my-favorite-vegetable-stew/">here</a>.<br /><br />Changes I made to save time: <br />a. Fried all the vegetables together after tarka, and onions process.<br />b. Used one can of coconut milk. Can dilute some of it and use as 'thin coconut milk'<br />c. Did not use any tomatoes.Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-76793090064505557162006-09-08T11:14:00.000-07:002006-09-08T12:04:59.630-07:00Ghugni<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010048.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010048.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><span><br /><span style="font-style: italic; font-weight: bold;" onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_0">Ghugni</span> is a popular snack in East India (Bengal, <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_1">Orissa</span>, <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_2">Bihar</span>, Assam). It is traditionally served for late breakfasts or evening snacks with <a href="http://gotethnicfoods.com/pictures/Regular/AJDK61.jpg">puffed rice</a>. But I find it equally yummy with <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_3">roti</span>, bread and rice. It's <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_4">speciality</span> are the <a href="http://www.ccmoore.com/images/Yellow%20Peas.JPG">dried yellow/white peas</a> with which it is cooked and has a lot of gravy.</span><span style="font-style: italic;"><br /><br />Ingredients<br /><br /></span><span><span style="text-decoration: underline;">Dried Yellow peas: 2 cups</span><br />Onion - 1/2<br />Ginger - 1 tsp<br />Garlic - 1tsp<br />Tomato -1<br />Coconut slices- 1 handful<br />Green chillies - 0-2 ( your taste)<br />salt and Oil<br />Tamarind chutney (optional)<br /><br /><br /><span style="font-style: italic;">Method<br /><br /></span></span><br /><div style="text-align: center;"><span>Soak the peas overnight in about 4 cups of a water in a large container (to <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_5">accommodate</span> expansion). Boil the soaked peas with some salt till soft. </span>Alternately pressure cook the peas till they are soft ( I think 4-5 whistles, but not sure).<br /><br />While the peas are cooking....<br />In a pan, add oil.<br />Add the Onion, ginger , garlic and cook till onion is brown.<br />Add tomatoes and green chillies. Stir some more<br />Add this to the peas, and also add cumin and coriander powder and let it boil.<br /></div> Add coconut slices and <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_6">garam</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_7">masala</span> ( <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_8">preferably</span> <a href="http://www.astray.com/recipes/?show=Garam%20masala%20%28bengali%20style%29"><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Bengali</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_10">garam</span> <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_11">masala</span></a> in this case).<br />Garnish with tamarind chutney, coriander and onion pieces.<br />Enjoy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010044.jpg" alt="" border="0" /></a>This is my contribution to <a href="http://saffrontrail.blogspot.com/2006/06/weekend-breakast-blogging-fortnightly.html">weekend breakfast blogging</a><span style="font-family: trebuchet ms; color: rgb(0, 0, 153);"><span style="color: rgb(204, 0, 0);"><strong></strong></span></span><br /><span style="font-style: italic;"><br /></span></div>Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-44398932271647020852006-09-06T13:29:00.000-07:002006-09-06T13:50:26.314-07:00Tomato Spread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010078.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010078.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span><br />This quick recipe goes well with bread. It is savory item and can be made in a jiffy (preferentially if you have some onion diced).<br /><br /><span style="font-style: italic;">Ingredients (for 2 ):<br /></span><ul><li>tomatoes: 2 BIG juicy ripe ones cut into thin discs<br /></li><li>onions: 1/4 diced into medium pieces</li><li>ginger: 1/4 tsp paste , or 1/2 inch ginger piece crushed<br /></li><li>garlic: 1/4 tsp paste, or 1 pod</li><li>green chillies : 0-2 cut into small pieces (to taste)<br /></li><li>salt - to taste<br /></li><li>sugar- 1.5 tsp<br /></li><li>Oil - 1.5 tsp<br /></li></ul><span style="font-style: italic;">Method<br /><span style="font-style: italic;">-</span></span>Heat oil in pan<span style="font-style: italic;"><span style="font-style: italic;"></span><br />-</span>Add onions and fry them till some turn golden colored<br />-Add ginger and garlic pastes, and fry a little more<br />-Add salt (and green chillies, if desired)<br />-Add the <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tomatoes</span> and sugar.<br />-Fry the tomatoes till they are very soft , turning them gently couple of times to prevent them from burning.<br /><br />Top the spread on bread, and enjoy with warm tea on the side.Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-72236118093241962552006-08-28T19:02:00.000-07:002006-08-28T19:45:38.529-07:00Golden Moru Curry (Plain Yogurt curry)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/2687/602902815874452/1600/P1010039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/2687/602902815874452/320/P1010039.jpg" alt="" border="0" /></a><br />I am an adopted daughter of <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_0">Kerala</span>: that is what I was told when I went to <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_1">Kerala</span> for my wedding. And I have adopted <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_2">Kerala</span> wholehearted as well and would like to learn about both <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_3">Kerala's</span> as well as my home state Bengal's food. The similarities in the food of these two states (especially in the use of rice in various incarnations, coconut and fish curry) really amazes me. But living in US, my only teachers for the art of cooking are the superbly talented food-bloggers. I am taking the baby steps, but I know my inspirations.<br /><br /><br /><span style="font-weight: bold;"><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_4">Moru</span> curry</span> is part of everyday <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_5">Kerala</span> cuisine. Its main ingredient is yogurt/curd. It is quite lip-smacking. Accompanied with some rice and <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_6">pappadums</span>, it can be a very <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_7">chatpata</span> meal.<br /><br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients</span><br />Yogurt- 2 .5 cups ( Beat the yogurt to smooth texture. Can use smooth mixture of yogurt and buttermilk as well)<br />Onion -1 (julienned)<br />Ginger- 1 inch (julienned )<br />Garlic - 3 fat ones cut into small pieces<br />Turmeric powder - 2<br />Chilly powder - 1tsp<br />salt to taste<br /><br /><span style="font-weight: bold; font-style: italic;"><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_8">Tarka</span></span><br />Mustard seeds - 2tsp<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_9">Methi</span> (<span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_10">fenugreek</span> seeds) - 1tsp<br /><span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_11">Jeera</span> (cumin seeds) - 1tsp<br /><br />Oil - 1tbsp<br /><br /><span style="font-weight: bold; font-style: italic;">Procedure</span><br /><ul> <li>Heat oil</li> <li>Put the mustard seeds and once they spurt, add <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_12">fenugreek</span> seeds and <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_13">jeera</span></li> <li> Once they pop add the ginger, garlic , onions.<br /> </li> <li>When onion golden brown, add turmeric and chilly powder.<br /> </li> <li>Once this is done, remove from stove to cool the cooking the vessel a bit and add buttermilk/yogurt and <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_14">stir</span>. This is to prevent the yogurt from getting curdled. (Return to the stove if the yogurt actually feels cold~ it should be warm).<br /> </li> <li>Add salt to taste.<br /> </li> </ul> This is also my contribution for <span onclick="BLOG_clickHandler(this)" class="blsp-spelling-error" id="SPELLING_ERROR_15">JFI</span>-MilkMystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.comtag:blogger.com,1999:blog-4938979867643513471.post-57320073538145818082006-08-14T23:39:00.001-07:002006-08-14T23:39:31.602-07:00Easy Tomato chutney<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/3627/586059555124874/1600/P1010026.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/3627/586059555124874/320/P1010026.jpg" alt="" border="0" /></a><br /><span style="color: rgb(255, 102, 0);"><br /><br /><br />This is a very easy chutney that will take about 15 minutes. It is the dessert-like</span> <span style="color: rgb(255, 102, 0);">chutney and best enjoyed at the end of a meal with a little bit of rice.</span><br /><br /><br /><span style="color: rgb(51, 51, 255);">Ingredients:</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/3627/586059555124874/1600/P1010017.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/3627/586059555124874/320/P1010017.0.jpg" alt="" border="0" /></a><br />Tomatos-4<br />Green chillies-3 (~your taste)<br />pitted dates-4 to 5<br />Raisins ~ handful<br />Sugar~4-5 tsp (or jaggery)<br />salt-1 pinch<br />Turmeric~1/2 tsp<br /><a href="http://en.wikipedia.org/wiki/Panch_phoran">Panch phoran</a>~1 tsp<br /><br /><br /><span style="color: rgb(0, 153, 0);">Method:</span><br /><br />Heat oil in a cooking vessel. Add panch phoran as tadka (wait till it gets dark but not burnt). Add tomatoes, green chillies, salt and turmeric at medium heat. Stir a little bit and cover and let it cook (do not add water). Add dates and raisins midway stirring once or twice. When the tomatoes are completely cooked (absoltely mushy; yup it is a mushy story) add sugar and let the tomatoes cook a little more in its own juice. Allow it to cool. It is best enjoyed at room temperature or cold.<br /><br />This chutney will stay good for about a week in refrigerator. Enjoy and Happy Independence Day!Mystichttp://www.blogger.com/profile/07289383923384085212noreply@blogger.com