Friday, December 24, 2010
Tuesday, December 14, 2010
Sunday, December 12, 2010
Sunday, November 28, 2010
Wednesday, November 24, 2010
Thursday, November 18, 2010
Thursday, November 4, 2010
Sunday, October 31, 2010
Thursday, October 28, 2010
I have a particular affinity for Indian sweets. Lot of people feel that Indian sweets are way too sweet but in my opinion that single factor makes it so much more appealing to me. At one time, I could wake up at 6 am and have two jangris without batting an eyelid. Thank god those days are now behind me.
I have been wanting to make Basundi for the longest time. It is so yummy, served deliciously cold and sweet with a few nuts adding a crunch as you eat it.
It is simple to make but just takes forever and forever. It takes a good 2 to 3 hours for the milk to thicken down to the level required. Now here comes technology to my rescue. We have a new fangled thing called the Induction stove at home. We have it for back up just in case.. It took me all of 1 hour from start to finish to make the Basundi. That made it a lot of fun and I had to watch it only till the milk thickened somewhat. After that, it took care of itself.
Sunday, September 26, 2010
Thursday, September 16, 2010
Tuesday, September 14, 2010
Thursday, August 5, 2010
Thursday, July 29, 2010
Sunday, July 25, 2010
Thursday, July 1, 2010
Sunday, June 27, 2010
Thursday, June 24, 2010
Andhra food is replete with different kinds of powders or podis. I have not seen this variety of podis in any other cuisine of India. It is eaten as the first course mixed with hot, fresh off the stove steamed rice and a dollop of home made ghee. First course mainly because the plate is still dry and one has not yet added any wet, gravy like item yet. This helps in keeping the podi-rice combination from getting soggy.
The variety of podis served up in Andhra is simply mind boggling. You have Idli podi (mixed dals), kandi podi (just toor dal), pesara podi (moong dal), karvepaku podi ( podi made with dried curry leaves, kothmir podi ( coriander leaves)... the list goes on.
My sister simply loves all podis and nuvvula podi or sesame seed powder in particular is her favorite. I thought I would learn this just to make some for her. Like I said, there are as many variations of podis as there are cooks. So this particular recipe is from my mom's repertoire. It is simple and has very few ingredients. Just the 4 main ones...
200 grams sesame seeds
6-8 red chillies
1/2 teaspoon powdered asafoetida
salt to taste
1 tablespoon oil ( preferably sesame oil)
Roast sesame seeds till golden brown and fully roasted. See picture above for a comparison of colours of unroasted/raw vs roasted sesame seeds. Keep stirring while roasting to avoid it getting overburnt.
Take off the flame and leave it to cool.
Heat oil in the same pan and add the red chillies. Fry till they darken without getting burnt. Take off the flame and leave to cool.
Grind the sesame seeds, red chillies, asafoetida and salt till well blended.
CAUTION: Do not over grind as the sesame seeds will let out oil and the whole mixture will get lumpy instead of having a nice powdery consistency. Just one pulse (or whirr as I like to call it) of the machine should do it.
Serve with hot rice and ghee poured generously over.
Sunday, June 20, 2010
Saturday, February 6, 2010
I think highly starchy foods like potatoes, yam, sweet potatoes etc etc have to rank highly on the popularity scale. Potatoes needless to say will top the list worldwide. Though much maligned now because of all the health conscious folks out there. But in my opinion there has to be some good to it too. Most foods eaten in moderation are good for you. Yams have a lot of pluses. They contain small amounts of Vitamin B and lots of vitamin C. They also provide iron. They are a very good source of energy. They need to be paired with other foods to balance out the lack of other nutrients.
They can be stored for long periods of time without going bad.
But there are a few local vegetables that are unique to each country. I think this is one of those "local " vegetables. It is also known as Kanda in Telugu, Sena Kizhangu in Tamil and Suran in Hindi.
Ever since we turned vegetarian, one thing that my husband misses is fish fry. He used to enjoy it so much. But now he cannot imagine eating it at all.
Yam fry is a very suitable vegetarian substitute for fish. It looks like masala fried fish and tastes somewhat like it too. Very simple to make. This was introduced to us by our cook lady who makes it really well. It is a very sought after dish at our lunch table.
500 grams Yam
lime sized tamarind soaked in 1/4 cup of water and juice extracted
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
salt to taste
Oil to fry
Peel and slice the yam into 2" X 3 " X 1/2 " pieces.
Boil in lightly salted water till almost cooked (do not over cook as it may disintegrate while frying)
Mix the tamarind juice and the powders.
Soak the boiled yam in this for an hour or so till it absorbs the flavors.
When ready to serve, heat a pan. Place the pieces on a medium hot pan in single layers. Pour little oil over each piece. Turn over when golden brown and fry the other side.
Friday, January 22, 2010
This is recipe is so long overdue. Exactly 2 years ago I promised this would up and running in a few days. few days turned out to be 2 years.... sorry. I apologise to all my readers out there to whom I have been promising the immediate post of this recipe.
This was supposed to be put up after my visit to Bangalore on work. We stayed at a serviced apartment where the cook churned out great tasting food each day. You can read all about it here.
Anyway, here goes with the recipe for flaky parathas. This particular recipe has a great home made taste about it. Restaurant rotis are all very well and have their place in the taste department but this tastes just like home. This is not something one can eat outside at a restaurant.
They are very simple to make, but one needs to feel quite generous with the ghee/butter. More adds a lot more taste and makes it that much flakier.
UPDATE: Feel free to be very generous with the ghee while making the parathas and using plenty of oil for frying them. Thiswill make them very crunchy and they will also look a lot more appealing.
Now for the recipe......
4-5 cups Whole wheat flour
salt to taste
3 tablespoons ghee/ butter for making the dough
6 tablespoons extra ghee as needed for smearing and for cooking
water as needed
Make a dough like for chapatis using 3 tablespoons of ghee first then water as needed. Knead well and keep aside for about half hour.
Now for the steps to make the parathas ....
Here are the steps.....
Step 1 : Roll out a small lemon sized piece of the dough into a round like for a chapati. Smear Ghee/butter very generously all over the surface and fold over into a semi circle.
Step 2: Smear ghee/ butter again over the semi circle and fold over into a triangle shape.
Roll out into a large triangle.
Step 3: Again smear ghee/ butter over it and fold into thirds as shown with enough ghee / butter in between each of the layers.
And again into a small triangle...
Step 4 : Roll out again into a big triangle and cook on a tawa / griddle with ghee until it is golden brown. Crush the paratha when hot to open up the layers.
Serve hot with a sabji of your choice.