Sunday, June 10, 2012

Project 365 Days Of Food- Day 71, Pound Cake!

3 large eggs, room temperature
3 tbsp milk, room temperature
1 1/2 tsp pure vanilla extract
1 1/2 cups sifted all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated white sugar
3/4 - 1 cup of unsalted butter, room temperature

1. Preheat oven to 350 deg F and place rack in center of oven. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
2. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
3. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl . Gradually add the remaining egg mixture, in 2 addition to incorporate the egg and strengthen the cake's structure.
4. Scrape the batter into the prepared pan smooth the top with an offset spatula or the back inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminium foil after about 30 minutes.
5. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
6. The pound cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
7. Makes one 9 x 5 x 3 inch (23 x 13 x 18cm) loaf.

Saturday, June 9, 2012

Project 365 Days Of Food- Day 70, Tandoori Shrimps!


  • 1/2 cup lemon juice
  • 1 tbsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 16 jumbo prawns, shelled and deveined
  •  3/4 cup plain yogurt (hung) 
  • 1/4 cup heavy cream
  • 1/4 cup finely chopped red onion
  • 1 tbsp crushed garlic
  • 1 tsp finely chopped ginger
  • 1 tbsp lemon juice
  • 1/4 tsp ground turmeric
  • 1 tsp tandoori masala
  • 1/2 tsp garam masala
  • 1/2 teaspoon white pepper powder
  • 4 metal or wooden skewers that have been soaked


1. Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
2. Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.

Friday, June 8, 2012

Project 365 Days Of Food- Day 69, Punjabi Samosa!

A favorite and delicious snack in India. 
Throughout the east, these tasty snacks are sold by street vendors, and are eaten at any time of the day!

Recipe Courtesy:- Show me The Curry

Saturday, June 2, 2012

Project 365 Days Of Food- Day 63, Mangsho Kebabs- Bengali Style Lamb Kebabs!

1 lb of lamb minced
2 bread slices
1/2 tsp of garam masala powder
1 onion, finely chopped
4 green chilies, finely chopped
1 tsp mint leaves
8 eggs, whisked
1/2 cup bread crumbs
1 tsp coriander seeds
1 1/4 cup of ghee
salt to taste

1. Dip the bread slices in water, soaking them well. Remove and squeeze out all the water.
2. Mix together the lamb mince, bread slices, garam masala, onion, green chilies, mint leaves, and salt.
3. Keep aside for one hour.
4. Divide the mixture into 10 portions.
5. Add salt to the eggs and stir. 
6. Now with wet hands, mold the mixture around the skewers pressing and shaping to about 5 1/2 " long kebabs. 
7. Gently remove the kebabs from the skewers and sip them in the egg mixture, then roll them out in the bread crumbs and fry until golden brown.
8. Drain the excess oil and serve!.

If Long Mangsho Seekh Kebabs is not your thing- You can make Mansho Cutlets instead!

Friday, June 1, 2012

Project 365 Days Of Food- Day 62, Nendra Pazha Varati- Ripe Banana Relish!

The Tambram version of the Jelly/Jam

1/2 kilo/4-5 bananas
1/2 kilo jaggery
1/2 tsp cardamom powder
2 tbsp clarified butter

1. Heat a cup of water and stir in the jaggery. Strain to remove scum and pour it back into the pan and cook for about 5 minutes until treacly. Keep this aside.
2. Peel and chop the bananas into 3 parts an d steam in 2 cups of water for 10 minutes until fruit turns soft. Alternatively, pressure cook for one or two whistles. Blend and add to the jaggery mixture. Stir over a medium flame for 3-4 minutes until it thickens and leaves the sides of the pan.
3. Add the ghee and cardamom powder, stir for 2 more minutes and turn off the heat.

***Timely Tip
Store in an airtight container and refrigerate.

Thursday, May 31, 2012

Project 365 Days Of Food- Day 61, Bengun Bhaja- Fried Eggplant!

My Bengali friend says- "At certain points during the phase of the moon, believe it or not Bengalis are vegetarian :-) "  
A lot of emphasis is put on vegetarian dishes, and interesting combination are used to make wholesome vegetarian meals. 
This dish is perfect for breakfast with Luchi's or served at the start of a meal with other fried vegetables!

1 tsp turmeric
1/2 tsp salt
2 medium sized eggplants, cut into 1/4-inch-thick rounds
1 tbsp all-purpose flour
mustard oil

1. Rub the turmeric and salt unto the eggplant rounds, and sprinkle a little water over to moisten them. Dust with the all-purpose flour.
2. Heat the mustard oil in a shallow frying pan until smoking. Allow to cool slightly, then add the eggplant rounds in batches, turning them once they are golden brown on one side, and frying until golden brown on the other. The finished eggplant should have a soft center and crisp skin.
3. This must be eaten straight from the pan :P AND I MEAN IT! 

There are two ways in which to judge whether your eggplant is suitable for this dish. The eggplant should not be too firm when pressed, and when tapped with your fingernails, there should not be a hollow sound.

Wednesday, May 30, 2012

Project 365 Days Of Food- Day 60, Kadhai Maas!

Boneless Lamb cooked with Tomatoes

2 Lb Lamb, boneless pieces
1 Cup vegetable oil
2 lb Tomatoes, red, pulpy and blended
2-3 tbsp water
250 gms of green chilies, large cut into 3/4" pieces
Salt to taste

1. Heat the vegetable oil in a wok (kadhai), add the tomatoes and cook till the oil separates, stirring continuously.
2. Add the lamb and cook on slow to medium heat till it is almost tender, stirring and adding little water occasionally only to prevent it from sticking and burning at the bottom.
3. When the lamb is almost tender, add the salt and green chilies.
4. Cook till the green chilies are soft and the lamb is dry.
5. Serve hot with Roti or Rice.

Tuesday, May 29, 2012

Project 365 Days Of Food- Day 59, Baked Veggies in Jumbo Shells!

2 cups cooked (French beans, green peas, cherry tomatoes, cauliflower, mushrooms, carrots, sweet corns, black pitted olives and so on)
2 cups cooked, Jumbo Shell Pasta 
Generous portion, cheese mozzarella/processed 
Salt to taste
1 tbsp hot and sweet sauce 
Approx one and half cup of White sauce 
Butter – as needed
 3 to 4 tbsp all purpose flour
Vegetable stock – if available else use plain water
For The White sauce
1. Heat a sauce pan on medium flame and put the all purpose flour into it.
2. Keep stirring so that it doesn’t burn. Once the color changes slightly take it of the flame and add vegetable stock and keep on stirring it to avoid lumps.
3. Again, keep the sauce pan on medium flame and stir it till it becomes thick. Add some salt and black pepper while stirring. Switch off the flame, keep the saucepan aside and let it cool.

1. Once the white sauce is done then its all about mixing and baking.
2. In a mixing bowl, add the boiled vegetables, white sauce, hot and sweet/chilly sauce and mix it very gently.
3. Now stuff the Jumbo Pasta Shell with the above mix.
4. Grease the baking tin with butter and spread a layer of the above mixture followed by a layer of cheese. This way fill the baking tray and on the top again add some more cheese.
5. Preheat the oven on high temperature and keep the pasta inside till you see the cheese on top turning golden brown.
6. Serve hot.

Monday, May 28, 2012

Project 365 Days Of Food- Day 58, Kalan!

This dish from Kerala- is made in many different ways across the state. The common characteristic is the use of buttermilk or yogurt, but the vegetables and spice mix vary. 
It is eaten as an alternative to a dal dish along with meat or fish. 
Green bananas have green skins and are harder version of ripe bananas, they taste bland and starchy and are widely grown in Kerala. 
They can be omitted if you cannot find them :-)

100g green banana, peeled and sliced into 3 cm pieces (optional)
100g yam, peeled and cut into 3 cm cubes
4 green chilies, slit in half lengthwise
1 tbsp freshly ground black pepper
1 tbsp ghee
1 litre buttermilk or 500g natural low-fat yogurt
1 small coconut, grated
1/2 tsp cumin seeds, roasted and ground
1/2 tbsp fenugreek powder
salt to taste

1. Bring 150ml of water to the boil in a pan. Add green banana, yam, green chilies, turmeric, some salt and the pepper, cover and cook until the water is absorbed. Pour in the ghee and stir.
2. Add the buttermilk, return, to the boil and cook for 10 minutes, then mix in the grated coconut and cumin seeds. Boil for a further 5 minutes.
3. In a separate small pan, heat the coconut oil and add the black mustard seeds and the dried chilies. Take the pan off the heat when the mustard seeds darken and splutter, about 2 minutes. Add the cooked kalan.
4. Serve hot, with boiled rice!

Sunday, May 27, 2012

Project 365 Days Of Food- Day 57, Tomato Saar!

Mangalorean Tomato Curry

2 tbsp vegetable oil
2 onions, finely chopped
6 large tomatoes, skinned and chopped fine (you can use 2 tbsp tomato paste and 3 tomatoes instead as well)
5 green chilies, cut lengthwise
3-4 curry leaves
1 cinnamon stick
2 carrots, finely chopped
100g french beans, finely chopped(optional)
1 tsp sugar
a pinch of asafoetida 
1/2 tsp of turmeric
1/2 tsp black mustard seeds
salt to taste

For The Garnish:-
a handful of coriander leaves, finely chopped

1. Heat the oil in a large pan and add the onions, cooking until just softened. Add the tomatoes, green chilies, carrots, french beans and sugar together with 400ml of water and simmer for about 15-20 minutes on low flame in an uncovered pan.
**For The Tempering- Heat the oil in a small pan and add the asafoetida, turmeric, black mustard seeds and curry leaves. As they splutter and darken, pour them into the tomato curry. Garnish with finely chopped coriander leaves.

This tomato curry is eaten with boiled rice, meat and fish dishes in a Mangalorean meal!

Saturday, May 26, 2012

Project 365 Days Of Food- Day 56, Spicy Fine Beans!

2 tbsp vegetable oil
a pinch of asafoetida
1 tsp black mustard seeds
2 tbsp split skinned black lentils(urad dal)
5 curry leaves
1 onion, chopped
1 8 oz fine beans, topped, tailed and halved
5 green chillies, chopped
1 tsp sugar(optional)
salt to taste

1. Heat the oil in a pan. Add the asafoetida, mustard seeds, urad dal and curry leaves. Stirfry till the dal turns reddish.
2. Add the onion, beans, and green chilies and stir fry for a couple of minutes. Add a little salt and the sugar and 1 cup of water, cover the pan and simmer gently for about 10 minutes.
3. Serve hot, with fish curry and rice!

Friday, May 25, 2012

Project 365 Days Of Food- Day 55, Achaari Aloo- Potatoes in Pickle Masala!

Mango pickle is the most commonly used pickle in India; here only the juices and not the pieces of mango are used- this is called mango pickle masala!

2 tbsp vegetable oil
2 onions, finely chopped
3 tomatoes, skinned and chopped
1 tsp turmeric
8 large potatoes, peeled and quartered(you can use baby potatoes,canned)
2 tbsp mango pickle masala
a handful of coriander, chopped 
salt to taste

1. Heat the oil in a large frying pan. Fry the onions over a high heat, stirring them continuously until they turn medium brown. Add the tomatoes and keep stirring until the mixture turns into a smooth paste.
2. Season with some salt and the turmeric and after 1 minutes add the potatoes and 50 ml of water. Cover the pan and cook the potatoes for about 20 minutes on a low heat. The water will have evaporated.
3. When the potatoes are tender, add the mango pickle masala(not the mango pieces) and stir in. 
4. Garnish with chopped coriander and serve hot, with rotis, dal and raita.

Thursday, May 24, 2012

Project 365 Days Of Food- Day 54, Hara Chana Masala- Mung Beans and Spring Onions!

This delightful dish is a  family favorite and utterly simple to prepare. 
Mung beans are grown in winter in the Northern India and are cooked in the pod on an open fire. The pods open with a splutter and the hot mung bean, or green gram, is eaten plain or spiced with lemon juice. 
Simple and delicious!!!

2 tbsp vegetable oil
4 spring onions (use the bulb and 7cm green stem), sliced
500 gms fresh mung beans, shelled
1 tbsp garam masala powder
salt to taste

1. In a pan, heat the oil and saute the spring onions for about 2-3 minutes, then add the mung beans. Cover and cook on low heat for about 10 minutes until they squash easily between your fingers. Season with some salt.
3. Sprinkle with garam masala powder and serve hot, with rotis and dal.

Wednesday, May 23, 2012

Project 365 Days Of Food- Day 53, Junglee Mutton Curry!

Quick n' Delicious Junglee Mutton Curry- Requires no frying n' no elaborate cooking! 
Definitely Worth A Try!

400 gms mutton 
1 large onion, chopped
1 large tomato, chopped
4 tbsp pure ghee
3 tbsp mustard oil
1 cup curd, well beaten
2-3 garlic flakes, crushed to paste
1/2 tsp ginger, crushed to paste
2 green cardamom pods
1 black cardamom pod
2-3 cloves
4-5 black peppercorns
1" piece of cinnamon stick
1 bay leaf
1 1/4 tsp of salt or to taste
1 1/4 tsp red chili powder
1/2 tsp garam masala
1 tsp kanda lasun masala (optional)

1. Mix everything together in the pressure cooker. There is no need to heat oil etc.
2. Close the cooker and give 2 whistles. Keep on low flame/heat for about 15-20 minutes.
3. Remove from fire.
4. When the pressure drops, open the pressure cooker. Check for tenderness. 
*** If required pressure cook for a few more minutes.
5. Return to fire and cook for about 5-10 more minutes, till a thick masala remains and the mutton looks well fried.
6. Garnish with fresh dhania and serve hot with Roti!

Tuesday, May 22, 2012

Project 365 Days Of Food- Day 52, Banana Cranberry Loaf Cake!

1/3 cup sunflower oil
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1 cup superfine sugar
2/3 cup shredded coconut(optional)
2 ripe bananas, mashed
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
50 gms cranberries (optional)
50 gms walnuts (optional)
shredded coconut, toasted, to decorate (optional)

1. Preheat the oven to 350 deg F/ 180 deg C.
2. Grease and line an 8 x 4 x 2-inch/20 x 10 x 5-cm loaf pan.
3. Sift together the flour and baking powder in a large bowl.
4. Beat together the eggs, oil, bananas, cream and vanilla extract in a large bowl.
5. Stir into the dry ingredients, mixing until evenly combined.
6. Fold in the flour mixture, cranberries and walnuts and mix till just moistened.
7. Spoon into the prepared pan, leveling with a palette knife.
8. Bake in the preheated oven for about an hour, or until risen, firm and golden brown.
9. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10. Decorate with shreds of coconut and serve!

Monday, May 21, 2012

Project 365 Days Of Food- Day 51, Paneer Masala- Fresh Cottage Cheese Masala!

This simple dish can be made in no time at all!

500 gms of soft Paneer
4 tbsp vegetable oil
1 tbsp cumin seeds
6 large onions, finely diced
3 large tomatoes, skinned and chopped
1 tsp tandoori chaat masala(optional)
salt to taste

1. Cut the paneer into cubes or slices. Heat the oil in a pan and fry the paneer cubes until golden brown on all sides. Remove from the pan, drain on a kitchen paper and keep warm.
2. Add the cumin seeds to the oil in the pan, followed by the diced onions. Fry until light brown, then add the tomatoes. Season with salt and chaat masala. Add the fried paneer cubes and continue cooking for a minutes, stirring.
3. Serve hot, as an accompaniment to roti and dal or rice and dal.

Sunday, May 20, 2012

Project 365 Days Of Food- Day 50, Bhagare Baingan! Aubergines Mughal Style!

At Mughal banquests, this dish was an accompaniment to the many meats and biryanis on offer!

3 tbsp pure ghee
5 curry leaves
2 whole red chillies
2 tbsp cumin seeds, roasted and ground
5 garlic cloves, peeled
1 tsp red chilli powder, 
1 tsp sesame seeds
2 tbsp freshly grated coconut
2 tbsp ground coriander
1 1/2 tbsp peanuts, roasted and ground
2 tbsp tamarind, deseeded, soaked and made into paste
salt to taste

1. Wash and cut the aubergines into quarters.
2. Heat the pure ghee in a pan and add the curry leaves, red chillies, cumin seeds and garlic. Cook for a minute, add the aubergines and stir.
3. Season with some salt and add red chilli powder, sesame seeds, coconut, coriander powder and ground peanuts. Cook for about 10 minutes on a low heat until the aubergines are tender. Add the tamarind paste and stir it in for a few minutes.
4. Serve hot, with roti, dal and salad!

Saturday, May 19, 2012

Project 365 Days Of Food- Day 49, Curd Rice!

On a hot summer day, there is nothing more cooling and tasty than a bowl of curd rice. 
The dish, born in Southern India, is simple to prepare. 
Traditionally, it is eaten at the end of the meal to calm the stomach.

500 gms of Basmati rice
750 gms of natural yogurt
100ml milk, if needed 
2 small cucumbers, peeled and grated
salt to taste

For The Tempering:-
2 tbsp ghee
a pinch of asafoetida
1 tbsp black mustard seeds
3 cm piece of fresh ginger, peeled and cut into julienne strips
3 dried whole red chillies
10 curry ;eaves

For The Garnish:-
a handful of coriander leaves, chopped

1. Wash and soak the rice in cold water for about 10 minutes. Drain, then cook in an open pan in 1.5 litres of salted water. When the grains swell, cover the pan. When cooked, drain and allow rice to cool on an open tray.
2. Beat the yogurt to give it a smooth consistency. Add the cooled rice and let it soak in the yogurt for 30 minutes. If the consistency is too dry or thick, add milk to smoothen it. Mix in the cucumber.
3. In  a pan, heat the ghee and add the asafoetida, mustard seeds, whole red chillies, curry leaves and ginger. Once all are spluttering, pour the spices over the curd rice and garnish with coriander.
4. Serve cool or at room temperature. Curd rice goes well with pickles and pappadums.

Variation- include adding fruit pieces and using pomegranate seeds as decoration!

Friday, May 18, 2012

Project 365 Days Of Food- Day 48, Spicy n' Crispy Garlic Sev!

100gm gram flour (besan)
1 tspn ground black pepper (optional)
1/4 tspn turmeric powder
1 tbsp soda-bi-carb(optional)
2 tbsp lemon juice
2 tbsp oil
2-3 tbsp red-chili & garlic paste
Salt to taste
Oil for frying

1. Mix besan flour with black-pepper powder and lemon juice, soda-bi-carb, oil, and salt. Add the red-chili and garlic paste, and add enough water and knead into a smooth dough. Shape the dough into a thick cylinder.
2. Now place this dough in the Sev machine, use a fine-holed mould as the base. Close the lid tightly from the top.
3. Heat oil in a frying pan and wait till it gets sufficiently hot. Drop a tiny piese of dough in it - if it rises immediately, means the oil is hot enough.
4. Now holding the machine over the hot oil, rotate the lid and force the mixer through the holes by turning the handle, spreading it out evenly in circular movement in the oil.
5. Fry the Sev for about 2-3 minutes on medium flame till it is lightly golden-brown in color. Remove and drain on a tissue paper, and repeat with the remaining dough.

Thursday, May 17, 2012

Project 365 Days Of Food- Day 47, Dosais- Rice and Gram Pancakes!

Dosais- are beautiful, pale-golden pancakes, crispy on the surface yet slightly spongy inside. The best ones are made with a lot of ghee to ensure they are thin and crisp- ones made by the Street Dosai Vendors are enormous, up to 18 inches(45 cm) across, but home-made ones are about 8 inches (20 cm) in diameter. Dosais may be eaten as an accompaniment, to scoop up other food, but are most often eaten for breakfast, together with Sambhar (Recipe coming soon) & Coconut Chutney (Recipe coming soon).

Dosais can be made with a variety of batters, each giving a slightly different texture or colour, but the traditional mix is of the rice and split grams used in the following one. The mixture of rice and split gram is prepared in advance and allowed to ferment overnight, and is ground to a smooth batter the next day (My dear Tamil friend's mom once said-Traditionally, young girls were said to have improved their figure and their posture by the heavy job of grinding the rice with a heavy granite pestle and mortar- a method still used by Tamil women in villages ).
In today's day and age- The food processor/mixer-grinder is of great help.

I remember my friends mom making good Dosais on a Dosai Kalu, which translated means 'dosai stone'. The dosai kalu is in fact made of cast iron and needs to be kept clean and oiled at all times. A good substitute  is a heavy griddle or cast-iron frying pan, both of which distribute the heat well. The pan is wiped with a cloth dipped in oil before the batter is ladled into it!!! 
Okay, let's just move on to the best part now- much talking done already :-)

The Ingredients & The Making:-
1 cup sona masuri rice (or similar medium grained rice)
1 cup idli rice (parboiled rice)
½ cup whole urad dal (skinned black gram)
½ teaspoon methi seeds (fenugreek seeds)
Salt 1 teaspoon

*** This recipe requires 2 standing periods (6 hours for the grain mixture, and at least  another 8 hours for  the finished batter)
Method & Recipe Source -

Making good Dosais is an art, and like any pancake-making needs a little practice. They are well worth it.

Wednesday, May 16, 2012

Project 365 Days Of Food- Day 46, Kobichi Bhaaji! Savory Cabbage!

1 Medium size cabbage, finely shredded
1 tsp Cumin seeds & mustard seeds
A pinch of asafoetida
1-2 green chillies, slit
1/4 tsp turmeric
For garnishing 4-5 tbsp cilantro, finely chopped
1 tsp coconut. grated
2 tsp oil  and salt to taste  

1. Wash and shred cabbage. Heat oil in a pan. Add asafoetida , mustard seeds, cumin seeds and let it splutter for about a minutes. 
2. Add green chillies and turmeric and saute.
3. Add shredded cabbage. Season with salt. Cover and cook the cabbage in its moisture for about 15-20 minutes.
4. Sprinkle grated coconut and chopped cilantro on top. 
5. Serve hot with rotis.

Tuesday, May 15, 2012

Project 365 Days Of Food- Day 45, Alu Dahi Puri Chaat!

This yearning for Indian Chaat is not mine alone :-)- They are known for stimulating the senses at the moment they are eaten , and then lingering in the memory!
We Indians just love snacking on Chaat- almost as much as we love going to the cinema! These Chaat items are a treat not to be missed- they intend only to tease and stimulate the palate and not to satisfy the appetite fully! 
6 Puri shells (also known as golgappas or pani puri)
1 small potato, boiled and chopped into fine chunks
1/2 cup plain yogurt, beaten with 1 tsp of water till smooth 
5-6 tbsp sweet tamarind chutney (easily available in stores)
1/4 tsp red chilli powder (optional)
1/4 tsp cumin powder
1/4 tsp chaat masala (optional)
salt, to taste
For garnishing- a handful of chopped fresh coriander leaves and a handful of sev
1. Mix mashed potato well with salt and spices.
2. Place puris on a plate, making a small opening on the top of each puri big enough to add potato filling. Be careful to not break/crush puris as they can be fairly delicate to handle.
3. Fll each puri with a little bit of potato mixture, about 1-2 tsp of yogurt, and a touch of tamarind chutney. 
4. Drizzle leftover yogurt and chutney over  filled puris, and garnish with coriander leaves and sev.

Monday, May 14, 2012

Project 365 Days Of Food- Day 44, Shrikhand!

While Indian Sweets tend to be Heavy n' Rich-  Indian Desserts are generally Mellow n' Pudding like preparations. They are specifically created to balance n' temper the effect of spicy food on the system. After a highly seasoned meal, these delicate milk n' fruit/dry fruit based desserts are the ideal way to calm n' soothe the digestion. 
Most are easy :-) to prepare n' require max minimal attention during cooking-like this SHRIKHAND! Shrikhand can also be assembled ahead of time, thus making entertaining easy!

Sunday, May 13, 2012

Project 365 Days Of Food- Day 43, Kobichya Vadya! Savory Cabbage Patties!

1 cup washed,grated cabbage
1 tbsp chickpea (besan) flour
1-2 tbsp thalipeeth bhajani
1 tbsp cumin-coriander powder
1/2 tsp turmeric and red chili powder 
2-3 tbsp ginger-garlic and green chili paste
5-6 sprigs of cilantro, finely chopped
Oil for shallow frying
Salt to taste

1. Add salt to the grated cabbage and mix well. Keep aside for 10-15 min.
2. Squeeze out water from the grated cabbage and add the remaining ingredients except oil to it.
2.  Mix well and make a dough. Do not add water. If the dough is very loose, add very little bhajani flour.
3.  Divide dough into two parts, make oval rolls and place them on a pre-greased plate.
4. Now, take a pressure pan and cook the oval cabbage rolls in the pressure pan without the whistle for about 10-15 minutes.
5. After about 15 minutes, turn off the heat and let the dough cool inside the pressure pan.
6. Once the rolls have cooled down, remove them and cut them into small oval shaped cutlets.
7. Next, shallow fry the vadis/cutlets son a frying pan until golden brown and crisp.
8. Remove these vadis/cutlets in a serving plate and temper it with, curry leaves, mustard seeds, sesame seeds and finely chopped cilantro.

Saturday, May 12, 2012

Project 365 Days Of Food- Day 42, Gujarati Undhiyu !

Step 2:
Deep fry Potatoes and Sweet Potato
Potatoes – 4 medium (peeled, cubed into 1″ pieces)
Sweet Potato – 1 large (peeled, cubed into 1″ pieces) 
Lightly sprinkle salt over the potatoes immediately as they come out of the hot oil.
Step 3:
Make Chutney
Cilantro – 1 small bunch, roughly chopped
Garlic – 5 large cloves
Ginger – 1 Tbsp, chopped
Green Chili – 1 or to taste
Lemon/Lime Juice – 2 Tbsp
Sugar – 1 Tbsp
Salt – 1/2 Tbsp
Cumin Seeds – 1 tsp
Dry Shredded Coconut – 1/4 cup
Grind above ingredients into a fine paste
Step 4:
Pressure Cook the following for 2 whistles:
Surti Papdi (or regular Papdi) – 3 cups, de-veined and split
Frozen Tuver Dana (Pigeon Peas) – 1 cup
Salt – 1 tsp
Water – 1 cup
Ajwain (Carrom Seeds) – 1/4 tsp
Step 5:
Stuff Eggplants
Small Indian Eggplants – 12 (stems kept on with 2 slits in the shape of an “x”)
- Divide Chutney into 2 portions and reserve one portion.
- Stuff Eggplants with 1/2 of the chutney.
- Lightly grease a casserole dish with Oil and arrange stuffed Eggplants.
- Drizzle 1 Tbsp Oil over the top, cover and microwave the eggplants approx 8 minutes (5 minutes, gently turn, another 3 minutes)
Step 6:
Put it all together
Oil – 3 Tbsp
Ajwain (Carrom Seeds) – 1/2 tsp
Turmeric Powder – 1/2 tsp
Asafoetida – 1/4 tsp
Water – 1 cup
Coriander Powder – 2 Tbsp
Cumin Powder – 2 tsp
Garam Masala – 1 Tbsp
Oil – 4 Tbsp (optional to garnish over top)
- Heat 3 Tbsp Oil in a large pan.
- Add Ajwain, Turmeric Powder and Asafoetida.
- Add reserved 1/2 chutney and cook for 30 seconds.
- Add cooked Papdi and Tuver along with the liquid.
- Add 1 cup Water and allow it to come to a boil.
- Add fried Potatoes, Sweet Potato and Muthiya. Mix well.
- Add Coriander Powder, Cumin Powder, Garam Masala and adjust Salt if necessary. Mix well.
- Add Eggplants along with any liquid and mix gently.
- Lower heat to a simmer and cook covered for 10 minutes.
- Optional: Heat 4 Tbsp Oil until just before it smokes and drizzle it over the top of the Undhiyu. Don’t mix.
- Mix gently just before serving.
- Optional: Garnish with chopped onions, chutney or sev

Friday, May 11, 2012

Project 365 Days Of Food- Day 41, Kolhapuri Mutton-Tambda Rassa!

 Kolhapuri Sukka Mutton-Tambda Rassa

2 lb Mutton
2 Medium sized onions, chopped
Salt to taste
1/2 - 1 tsp turmeric powder
1/2 tsp salt
1-2 tsp ginger-garlic paste
2-3 tsp Kolhapuri Mutton Masala (easily available in stores)

Grind to Paste:-
1 small bunch of coriander leaves
1/2 cup dry and roasted coconut
1/2 cup fresh coconut
1 inch ginger piece
4-5 cloves, slightly roasted
3-5 dry red chilies(or more)
1 tbsp poppy seeds, roasted
9-10 peppercorns, slightly roasted

1. Clean and cut the mutton pieces. 
2. Marinate the Mutton pieces with Kolhapuri Mutton Masala, turmeric powder, ginger-garlic paste and salt for about half and hour.
3. Heat oil. Add chopped onions and fry well until light brown.
4. Add marinated mutton and fry again.
5. Add some water and cover the pan with the lid with water in it.
6.Let the mutton cook on low-medium flame for about 15 minutes.
7. Ensure you don't burn the mutton pieces. Add more water if the gravy dries up.
8. Now remove the lid and add the ground paste/masala and stir, add some more water.
9. And Pressure cook the mutton for another 15-20 minutes or until tender.
10. Garnish with finely chopped cilantro and Serve this Exotic Kolhapuri Tambda Rassa with Fresh Chappatis!

Thursday, May 10, 2012

Project 365 Days Of Food- Day 40, Beetroot Thuviyal- Beetroot (Beet) Chutney

Beetroot Thuviyal
Beetroot (Beet) Chutney

Origin:- Tamil Nadu
Preparation time:- 20-25 minutes
Makes 400g/14 oz

2-3 tbsp vegetable oil
1 1/2 tsp mustard seeds
1 1/2 tbsp urad dal, rinsed and drained
1 tbsp chana dal, rinsed and drained
1/2 tsp asafoetida
2 red chillies
1 green chilli, de-seeded and chopped
2 medium-sized beetroots (beets), peeled and grated
4 tbsp tamarind extract
2 tbsp grated fresh coconut
2 tbsp chopped coriander leaves
salt to taste

1. Heat half the oil in a frying pan over medium heat, add the mustard seeds, dals, asafoetida, dried red chillies and green chili and stir-fry for about 2 minutes, or until the spices are fragrant and dals turn golden. 
2. Remove from the pan and set aside.
3. Add the remaining oil to the pan and heat through. 
4. Add the beetroot and fry for about 5 minutes or until tender.
5. Combine all the ingredients in a blender or food processor, season with salt, add 2-3 tbsp water process to a smooth consistency.
6. This chutney should be eaten immediately!

Wednesday, May 9, 2012

Project 365 Days Of Food- Day 39, Ladoo Motichoor Waale!

2 tbsp finely chopped almonds
2 tbsp finely chopped pistachios
1-2 tsp cardamom powder
A few saffron (kesar) strands
Ghee for deep frying
***For the Boondi Batter-
500 gms of besan (Bengal gram flour)
1/3 cup of milk
***For the Sugar Syrup-
1 1/4 cups (250 grams) sugar
A few drops saffron food colour

***For the Boondi Batter-
1. Combine the besan (gram flour) with approx. 1/3 cup of milk, 2 tbsp of ghee, food color and just enough water to form a smooth batter (ensure that there are no lumps). Keep aside (at least 2-3 hours, do not refrigerate)
***For the Sugar Syrup-
1. Combine the sugar with 1½ cups of water in a kadhai and heat while stirring continuously till the sugar dissolves. 
2. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
3. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
4. After about 5 minutes, slowly drizzle 2 tablespoons of water from the sides of the pan with the help of a ladle. 
5. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
6. Continue to simmer the syrup over a medium flame for about 3 to 4 minutes and then gently remove the grey layer using a slotted spoon.
7. Add the saffron food colour to the syrup and make a syrup of one string consistency. 
8. Keep warm.
***Directions- how to proceed- (Follow the method for boondi batter)
1. Sieve and combine besan. Add 2 tbsp of ghee, food color, milk and just enough water to form a smooth batter (ensure that there are no lumps).
2. Make a thick batter
***(check consistency by dropping batter to a bowl, if its poring easily, add little besan and if its taking more time, add a little water).
3. Heat ghee on a medium flame in a kadhai. Reduce the flame and hold a very fine sieve (perforated ladle) over the kadhai and pour a ladle of batter on the sieve.
4. Gently tap at the end of the sieve allowing the batter through the sieve into the hot ghee (this should look like tiny boondis).
5. Fry the boondis till light golden brown (do not over fry or else boondis will be too crispy).
6. Drain, remove and keep aside.
7. Add the boondis immediately to the warm sugar syrup and mix well so that the boondis soak in the syrup well.
8. Wash and dry the perforated spoon (boondis jhara) every time you pour the boondi batter through it. 
9. Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying.
10. Allow the mixture to cool completely.
11. Add 2 tablespoons of hot water, the saffron, chopped almonds, chopped pistachios, powdered and cardamom powder and mix well.
12. Shape the mixture to make 20 to 22 Motichoor Ladoos and garnish with finely chopped pistachios.