tag:blogger.com,1999:blog-36453887097547282392024-03-15T04:17:35.640-04:00Delectably yours,Eat to live or Live to eat?A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-3645388709754728239.post-62033140287678117622013-08-22T12:37:00.001-04:002013-08-22T12:37:34.878-04:00Mixed grain savory biscuits.<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;"><b><i><span style="color: #990000; font-size: large;">Y</span></i></b><span style="font-size: large;">ou know your transition from US to India is complete when you start calling 'cookies' biscuits. There is no major story behind this post, except we baked these for N's dad. He is a connoisseur of baked goodies. But more importantly, he has diabetes but he doesn't behave like he has it. Fresh pineapple cake from Sweet Chariot, <i>gulab jaamuns</i> made by N's mother, butter cookies from Cakewaala, some of our muffins (that makes us accomplices in crime) are just the tip of the <strike>ice</strike>sugarberg.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">So we decided to be responsible (read ran out of sugar but promised to bake something for him) children and took these savory biscuits instead. This is pretty easy and quick to make. Probably takes about an hour to hour and a half from sifting the ingredients to getting about 30 biscuits out of the oven. Here's how we did it.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Ingredients (we made 29 cookies so we'll round it off to 30. You do a better job of cutting them OK?)</span></div>
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<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif; font-size: large; text-align: justify;">1/2 c maida/all purpose flour</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 c oats</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 cup ground flax meal</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbsp cornmeal</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 tbsp aata</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 c melted (and cooled) butter</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp baking powder</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 tsp baking soda</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tbsp salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">a pinch of sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 tsp chili powder</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/3 c roasted and chopped nuts (we used a mixture of almonds, cashew and pistachios)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 c milk (if you're using already boiled milk in the fridge, make sure to add the malai/cream. Good way to use it :) )</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1. Sift the dry ingredients together, twice. Add the chopped nuts and toss.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">2. Add the wet ingredients and mix them until they come together. We use a hand beater for this. Knead a couple of times to bring everything together. Do not over-mix.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">3. Shape this into an 8-9 inch disc and put it in a bowl. Cover it. Let it sit in the freezer for 20-30 mins. (It could sit there for 4-5 days but you'll have to thaw it a bit before step 4 & 5).</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">4. In the meantime, preheat oven to 180 C with a rack placed in the middle.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">5. Remove the dough, roll it further and shape into a rectangle (or whatever shape), about 1/2" thick. Cut into rectangular pieces with a knife.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">6. Line a cookie tray with aluminum foil sprinkled with some cornmeal. Place the cookies, leaving a 1/2" gap between two pieces. Bake for about 12-14 mins. Baking time varies from oven to oven and how thick the biscuits are, but for the last 2-3 mins of baking, turn both the top and bottom heaters on to make them nice and golden throughout.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">7. Remove the biscuits and put them on a wire rack for cooling.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">8. Repeat with the remaining pieces.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Pack them when they're lukewarm for your friends/family or just have some with <i>chai</i>. This recipe is quite versatile. You could use <i>kasuri methi</i>, cumin seeds, nigella seeds and even carom seeds/<i>ajwain</i> or pretty much anything to suit your taste. Go ahead, give them a shot!</span></div>
A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com42tag:blogger.com,1999:blog-3645388709754728239.post-18875350506502263582013-08-06T11:20:00.001-04:002013-08-06T11:20:19.990-04:00Shakshouka, Mexican style!<div style="text-align: justify;">
<b><i><span style="font-size: large;">I</span></i></b> love one-pot meals. And I love brunch-ey meals. I wait for weekends for 2 things. More sleep and slightly- more-elaborate-than-cereal brunch or breakfast. Shubha, one our partners in crime when it comes to food and eating out kept mentioning Shakshouka to A and me every time we spoke of food. Which is everytime we meet :) She went to Turkey on a holiday and came back with more Shakshouka stories. I kept thinking that we should make it and postponed it quite a bit until I found a stunning recipe (In fact, the pictures were so inspiring. Go to her blog and see why ;)) at the <a href="http://sassyearlgrey.com/2013/04/17/chipotle-and-sweet-corn-shakshouka-with-red-onion-ricotta-and-pine-nuts/">Sassy Earl Grey blog</a>. That. Was. It. </div>
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It's been raining gloriously in Bangalore this month. Rain makes me really, really happy. I love eating traditional, warm, spicy food during winters and the rain. And this recipe seemed to fit into our lives at the right time - a cloudy morning in July. Some of my best memories of my relationship with A have been around food. Sitting with him after a round of elaborate cooking and digging into hot food together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRAbqRrPYv7p6lVpwE6iUz-y7pwNSqQomaPOvPEjndTlD2Up5S8z3q8URNu0rrYQNeiRcnSUxr9WRTr4_mv4T_r_B2SzZuwJ-CMBo2hWlx79W-L8EXBFQG6FwWAPg3hxvY_0bvqinsQk6/s1600/DSC03672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRAbqRrPYv7p6lVpwE6iUz-y7pwNSqQomaPOvPEjndTlD2Up5S8z3q8URNu0rrYQNeiRcnSUxr9WRTr4_mv4T_r_B2SzZuwJ-CMBo2hWlx79W-L8EXBFQG6FwWAPg3hxvY_0bvqinsQk6/s640/DSC03672.JPG" width="480" /></a></div>
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A and I've totally lost the interest in setting up props and taking pictures and processing them and then posting them on the blog. We've been bitten by the Instagram and Twitter bug. We take pictures on our phones and post it on these social networks and get done with it. A lot of the times, we have people asking us for those recipes (I know, so celebrity-like :D) and we keep promising to write back. You know how that goes, don't you? So, we are making a conscious attempt to get back to everyone who's asked us for recipes. This happened via email for the last couple of weeks, and then I thought I should put it down here going forward. All over again, yes.</div>
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So, here it goes :)</div>
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Apart from what she asked, we had some cooked white beans that we added. I personally didn't like that too much. It interfered with everything else, I thought. But A seemed to be okay with it. We also didn't have tomato juice or Worcestershire sauce, so subbed it with <a href="http://reluctantchefs.blogspot.in/2012/01/pasta-saucemarinara.html" target="_blank">home-made Marinara sauce</a>. Worked beautifully! To make it heartier, maybe, I could add some greens or mushrooms to this mix. But I'm most keen on making this with Labneh. While I like Ricotta, it isn't easily available in India and I don't believe in buying imported cheeses all the time (+ not going to take the trouble to make it!) I've also realised that I love smooth, creamy cheeses as opposed to something slightly grainy like the Ricotta. As I write this, it strikes me that creamy Feta might be a good substitute too.</div>
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The dish looked SO beautiful that I didn't want to break those sunny eggs and ruin the look. I'm a huge fan of anything with tomatoes. Also a huge egg lover. This works well at so many levels. We didn't have bread to eat it with, but it works quite well without! I also took it to lunch a day later and I think it tasted way better. The tomatoes' sourness had mellowed down, the corn got sweeter and the Chipotle really kicked in.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_oPpjRpUrKQy8ShrWfGxiLvQHB1lh98THQVleYwRZNu4h6SlybJV6bG2Uq-VF-pNbNJZbInA0QSbGmeYNKe9DTg2yCe6JwYB1ga0PKKbA7WC_vV6Hva1WCY39tSLZ3e1Rj94mxjMDRr7/s1600/DSC03674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_oPpjRpUrKQy8ShrWfGxiLvQHB1lh98THQVleYwRZNu4h6SlybJV6bG2Uq-VF-pNbNJZbInA0QSbGmeYNKe9DTg2yCe6JwYB1ga0PKKbA7WC_vV6Hva1WCY39tSLZ3e1Rj94mxjMDRr7/s640/DSC03674.JPG" width="480" /></a></div>
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Next experiment with the Shakshouka: use Mediterranean flavours. I'm sure a little Zatar here, a little Sumac there and lots of creamy Labneh will keep me and Shubha happy :) I think that's what makes this dish a winner - you can adapt, it's a one pot meal with one pot to wash and tastes better the next day! And can be eaten for breakfast, lunch or dinner.</div>
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The other big thing next time I make it is going to have friends around. People we love, lots of bread and a pot of Shakshouka to dig into. Nothing else spells comfort better than that for A and me.</div>
A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com1tag:blogger.com,1999:blog-3645388709754728239.post-71775084302371895162013-07-15T10:23:00.002-04:002013-07-15T10:23:37.292-04:00Eggplant Boats with Millet.<div style="text-align: justify;">
<i><b><span style="color: #990000; font-size: large;">T</span></b></i>ypically, large eggplants are synonymous with Baingan Bharta or Baba Ghanouj for us. Both of which essentially require smoking the eggplant over flame. Recently, we have taken a strong liking to Begun Bhaja, which comes out great with circular slices of these large eggplants. With liberal use of mustard oil, of course :) One day, we found a large eggplant that was left unattended in the refrigerator for quite sometime. One half was going south. I decided to cut it out to see if the other half could be salvaged but it was futile. During this process, I ended up scooping out the entire eggplant and that is when it struck me that this could be a good way to use large eggplant. One could simply scoop out the flesh and stuff it with various things like grains, vegetables, even cheese. Hence, this whole exercising in trying to recover an eggplant gave us the idea for this dish. We went with millet since it was there in the house.<br />
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So here it goes...<br />
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P.S: These are approximate measurements. You could alter the recipe as per your taste.</div>
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Ingredients</div>
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2 large eggplants</div>
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1/2 c foxtail millet (makes about 1 1/4 - 1/1/2 c cooked millet)</div>
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Diced vegetables - we used bell peppers, frozen corn, onions, peas and carrots)</div>
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dried apricots, about 8-10 pieces, sliced and stewed in hot water for 10-15 mins.</div>
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2 tbsp dried cranberries - we used craisins</div>
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2 tbsp Toasted and chopped almonds</div>
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salt to taste</div>
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pepper</div>
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dried rosemary<br />
Red chili flakes (optional)</div>
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cilantro for garnishing</div>
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1 tsp fresh lemon juice (optional)</div>
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1. Preheat oven to 350F/180C. Use the option where both top and bottom coils are on.</div>
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2 . Cut the eggplants vertically right down the middle so you have 4 large pieces. Scoop the flesh out with a knife and spoon. I used the 'avocado technique for guacamole'. Essentially, make vertical cuts using a knofe, taking care not to pierce the entire eggplant. Then make horizontal cuts so you have a checkered pattern which will give you small, joined pieces which could be scooped out with a spoon. This would be your boat. Make sure to leave a 1 cm border on all sides or else the boats will be too flimsy after baking.</div>
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3. Generously slather the interior and exterior of the four boats with olive oil and pepper mixture.</div>
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4. Place these on a baking sheet lined with aluminum foil and bake for about 30 mins or until the eggplant is well cooked. Turn off the top heater but leave the oven on.</div>
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5. In the meantime, cook the foxtail millet by adding 1/2 to 1 1/2 c boiling water and then cooking it until almost cooked. Drain, mix with some salt, pepper, olive oil and set aside. Olive oil will prevent it from forming unsightly lumps. </div>
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6. Fry the diced vegetables in olive oil with the herbs and seasonings until slightly al dente.</div>
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7. Slice the stewed apricots into small chunks and add it to the vegetables. Add the cranberries.</div>
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8. Add the cooked millet, some more olive oil and cook it for about a minute to absorb the flavors. Add lemon juice and turn the stove off.</div>
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9. Once the baked boats are cooled down so they can be handled with bare hands, stuff them with the millet and vegetable mixture.</div>
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10. Bake for about 5 mins. Make sure the millet doesn't become too dry. This is evident from a dry crusty layer on the top. </div>
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11. Garnish with nuts and cilantro or parsley.</div>
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12. Enjoy hot with some yogurt or any other dip of your choice.</div>
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This is a pretty flexible recipe. You could even throw some mozzarella or parmesan on top. You could stuff it with barley, couscous, just vegetables and cheese. </div>
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Also, one shouldn't forget the flesh that we scooped out :) Sautee it with some onions, ghee, garlic and tomatoes with some garam masala and you have some quick 'faux' bharta on the side. Or just sautee it with some gingelly oil and add it on top of yogurt and then splutter some mustard seeds and curry leaves and you have some <i>thayir pachadi</i>.</div>
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Go ahead, let your imagination loose with this one ;)</div>
A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com2tag:blogger.com,1999:blog-3645388709754728239.post-33705731101738154922013-06-30T09:11:00.001-04:002013-06-30T09:11:16.952-04:00Egg Fry Gravy and some nostalgia.<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><i><span style="color: #cc0000; font-family: "Times New Roman","serif"; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">O</span></i></b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">ne of my batchmates from college, who is
currently in the US, asked me if I could meet him as he was town. He also told
me that one of our seniors wanted to join as well. I was excited to learn that
my senior had moved to Bangalore. We used to talk quite a bit during college
days because we pursued our BE in the same discipline. But after college, life
takes you in different directions as you are swept by the proverbial tide of
time. But when you're in college, you might not even explore your department entirely
during your four year stay but there is one place where you went every single
day. The boiling cauldron of emotions that was fueled by the denizens.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">The canteen.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">The college canteen was
THE place for hooking up, talking to people, freeloading samosas off others and
engaging in some harmless ragging/hazing and umm...getting a glimpse of the
opposite gender. We're all (typically) under 21 and if you don't do these things
in college, you might not get to engage in some of these life-enriching activities ever
in your life. And trust me, while this might sound superficial, they do impact
(often) on the way you think and look at people.It was the place where people
had a bite before attending a job interview, with Baby, Sridhar (caretakers)
wishing them all the best. Folks who made it came running back and were mobbed
by not only their close friends, but folks who had never met them, for everyone
knew a treat was in order. Tea was the official 'spirit' of celebration. For
those who didn't get a job on that day, the canteen was a place of refuge and
encouragement. A place to sit back and dissolve all their worries into a plate
of Mysore masala dosa with piping hot sambar or another favorite. Egg fry
gravy. Back in our days, mundane treats such as dosa, samosas etc. cost Rs. 6.
The two delicacies I've mentioned, however, cost us Rs. 10. Those who purchased
this on a regular basis were considered posh. Golden era, I tell you.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Well, if I go down this
memory lane, I might end up meandering endlessly so I'll cut to the chase. The
egg fry gravy served at our canteen was an extremely popular dish. It has "corrputed" many "pure vegetarians". It used to
consist of a fried egg (half or full fried) with some tomato-onion gravy and
some green chilies.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">After talking to my old
college mates, I had an instinctive urge to make some. However, we put a spin
on it by incorporating some Bengali flavors. So here it goes:<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnTcxCPuCW8KN6rvcVO234Qu4t7C1mxEDUYQrzojezG9fKwdvR22yAySk-AcCMT26fuB_uW-de9v5EIemV85ZC0HUGtzucP5Ei0BupRSwHDg7mdyQ5rqPW31SY8iQX5GJftMODgTM5XxK/s1600/DSC03604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnTcxCPuCW8KN6rvcVO234Qu4t7C1mxEDUYQrzojezG9fKwdvR22yAySk-AcCMT26fuB_uW-de9v5EIemV85ZC0HUGtzucP5Ei0BupRSwHDg7mdyQ5rqPW31SY8iQX5GJftMODgTM5XxK/s640/DSC03604.JPG" width="640" /></a></div>
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<br /></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Disclaimer: these are
approximate measurements. You could easily add more masala and chilies to suit
this dish to your taste.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients (serves 2-3 ppl)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5 large tomatoes,
medium diced.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3 tbsp milk or cream<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp red chili powder<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ tsp pepper powder<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 medium onion, medium
diced.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Panch phoran masala<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
1 pinch Nigella seeds<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
1 pinch fenugreek seeds<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
1 pinch radhuni (wild celery)<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
1 pinch cumin seeds<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
1 pinch fennel seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Coriander seeds 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Turmeric powder – 1
tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4 Green chillies, slit
lengthwise<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Salt to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tsp mustard paste
(<i>Kasundhi</i>)<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 large bay leaf<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Salt to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Water<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mustard oil and
regular cooking oil.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Chopped coriander
leaves for garnishing<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1. Dry
roast the ingredients for panch phoran masala and the coriander seeds. Grind
into a powder with some salt using a pestle and mortar.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2. In
a pan, heat some oil and mustard oil. When the oil is hot, add the bay leaf and
turmeric powder. Once the turmeric sizzles, add the onions and green chilies.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">3. Add
some salt to the onion and let it cook for 4-5 mins.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">4. Add
the tomatoes and panch phoran masala. Add some more oil and mustard oil. Cook
on medium flame for 5 mins.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5. In
the meantime, whisk the eggs, milk, salt, pepper and red chili powder. Make
thick omelets in a pan. Cut them into large pieces and keep them separately.
You could also fry individual eggs and serve it “rancheros” style by pouring
some gravy on top.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">6. When
the tomatoes are almost cooked (the skin should look shriveled and start to
peel off), add 1 cup of water and <i>kasundhi</i>. Stir well. Adjust salt.
Add the fried egg pieces and let it cook for another 2-3 mins.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">7. Garnish
with chopped coriander leaves.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background-color: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">8. Serve
hot with rice, <i>roti</i> or bread (the way it was done in canteen during my days).</span></div>
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<span style="color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<span style="background: white; color: #222222; font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;">Fairly quick and
easy, this could be one of those dishes which could come in handy when you open
your refrigerator only to see empty shelves devoid of vegetables staring right
back at you. And quite perfect for that cosy, spicy, 'chatpata' meal that N
always craves for :) </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com4tag:blogger.com,1999:blog-3645388709754728239.post-81591712443967872162013-05-08T23:16:00.001-04:002013-05-08T23:16:34.967-04:00Pesto Pinwheels....and oh, were're back :)<br />
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<b><i><span style="font-size: large;">W</span></i></b>ow it’s been 14 months since the last post. It’s
interesting how the pursuit of resources (read earning for your living) to pursue your passion
(read cooking/baking) often engulfs you and you don't actually pursue your passion!<o:p></o:p></div>
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But that doesn’t mean we haven’t been cooking. If there is
one thing that keeps us sane among the vagaries of life, it is food. The medium
of sharing our culinary experiments and adventures, however, has expanded
beyond this blog, namely Twitter, Facebook and Instagram. I have just about become more active on social media. Well, after a lot of initial
hesitation like anything else I do.<o:p></o:p></div>
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<br /></div>
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However, the blog is special for many reasons. A lot of recipes
are associated with events and when we think about them, it takes us back to
all the excitement, goof-ups, road trips, events…basically all the little
things that make our lives fun.<o:p></o:p></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnF1Ro7lQF6rVWgoKtiWOpVFLN0hE2olpWmhWQjpRUSezqwmtu7XyDcHQbEXp1jCE6iTWyYMDcC7UEm1XYCvOYPB_k1IQ24Pf4rXwMqx_3l6375tye6Nciahi_HYxX7Z8sk8tVsOzae7YZ/s1600/DSC00354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnF1Ro7lQF6rVWgoKtiWOpVFLN0hE2olpWmhWQjpRUSezqwmtu7XyDcHQbEXp1jCE6iTWyYMDcC7UEm1XYCvOYPB_k1IQ24Pf4rXwMqx_3l6375tye6Nciahi_HYxX7Z8sk8tVsOzae7YZ/s640/DSC00354.JPG" width="640" /></a></div>
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<br /></div>
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<br /></div>
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So we have decided (again) to consciously revive this food
blog. Last weekend, we made some pesto pinwheels. In one sense, it feels full
circle as attempts to bake bread when we were in the US really spurred us to
post more on the blog then. Now that we’re in India, the smell of bread has pretty much had the
same effect on us. So here’s to a new and hopefully more sustained inning <span style="font-family: Wingdings; mso-ascii-font-family: Verdana; mso-char-type: symbol; mso-hansi-font-family: Verdana; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p></div>
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<span style="font-family: Wingdings; mso-ascii-font-family: Verdana; mso-char-type: symbol; mso-hansi-font-family: Verdana; mso-symbol-font-family: Wingdings;"><br /></span></div>
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<b>Ingredients</b></div>
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<b><br /></b></div>
<div class="MsoNormal">
<o:p></o:p></div>
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1 ¼ c <i>maida</i> (all
purpose flour)<o:p></o:p></div>
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1 c <i>aata</i> (whole
wheat flour)<o:p></o:p></div>
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½ c + ½ c and another tbsp. water*<o:p></o:p></div>
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3 tsp vital wheat gluten**<o:p></o:p></div>
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¾-1 c pesto sauce (we used homemade but store bought is just
as good)<o:p></o:p></div>
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2 tsp salt<o:p></o:p></div>
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½ tsp sugar<o:p></o:p></div>
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1 ½ tsp active dry yeast<o:p></o:p></div>
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1 tsp olive oil<o:p></o:p></div>
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1 tbsp melted butter.<o:p></o:p></div>
<div class="MsoNormal">
* the amount of water depends on the extent of kneading and
if you’re using machine versus hands to knead. The idea is to use as less water
as possible to make nice, smooth dough that doesn’t stick to your hands after
kneading.<o:p></o:p></div>
<div class="MsoNormal">
** we’ve realized that <i>maida</i>
and <i>aata</i>, particularly <i>aata</i>
in India have less gluten content than most all purpose flours available
in the US so it is good to add some gluten for some spongy, porous bread.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKZ45g5O6Uw51fZjrtSJOJgYNzMXtQr-X6r0T2_T_CLkpqKz1xojKMIcxh1qem0ebcQmaJ8oIRWJp9zBTGfR9BUfcH8vTkcnnh9Jdmjoee2fVj7_gwnadf1JCev_rQ1GmQNK_OxZsvC6W/s1600/Pesto+pinwheels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKZ45g5O6Uw51fZjrtSJOJgYNzMXtQr-X6r0T2_T_CLkpqKz1xojKMIcxh1qem0ebcQmaJ8oIRWJp9zBTGfR9BUfcH8vTkcnnh9Jdmjoee2fVj7_gwnadf1JCev_rQ1GmQNK_OxZsvC6W/s640/Pesto+pinwheels.jpg" width="640" /></a></div>
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</div>
<ol>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Take ½ c lukewarm water and add sugar to it.
Then add the yeast granules. Cover and let it rest for 10 mins. The water
should be frothy, which means the yeast has ‘woken up’. If it isn’t, stop
immediately and get a fresh batch of yeast and repeat.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">In a stand mixer (hands are just as good) with
the dough hook attachment, add the flours, salt, gluten, olive oil and mix it
dry for a few seconds. Then add the yeast water and knead for some time.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Add the next ½ c water and knead some more.
You’ll have to scrap the sides with a spatula and knead again a couple of
times.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Keep kneading (5-6 mins.) until you have a nice,
smooth dough without any dry spots. The dough shouldn’t stick to the hook and
when you press it against your fingers, it should (more or less), come off
cleanly without sticking. Add the remaining 1 tbsp water only if the dough is
too dry. If the dough is too wet and sticky, try kneading for some more time.
If it continues to be sticky, add some flour.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Remove the dough from the mixer, shape it into a
ball and place it in a greased bowl. Cover it with a wet kitchen towel and let
it sit for 2 hrs or until double in volume.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Remove the dough and release the air gently. On
a floured surface, roll it into a rectangle (about 15” x 8”). Basically, the rectangular sheet should be at least ¼ inches thick.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Spread the pesto uniformly on the sheet, leaving
an inch gap on all sides.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Now roll the dough into a cylinder and cut pinwheels
with a knife.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Place the pinwheels into the final baking dish.
Make sure they’re separated by at least an inch.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Cover
with a wet kitchen towel and let it rise for another 1.5-2 hrs or until
(nearly) double in volume.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Preheat oven to 200C. Place a rack in the lower
third.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Remove the kitchen towel and apply melted butter
wash to the dough.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Place the baking dish into the oven and bake for
12 mins. Then lower oven temperature to 180C and place the dish in the middle
rack and bake for another 10-15 mins. You could even broil it for a minute from
the top.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Remove from the oven.</span></li>
<li style="text-align: justify;"><span style="text-indent: -0.25in;">Dig in! These are had best when they’re hot.</span></li>
</ol>
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The pinwheels came out pretty well. Thanks to the gluten,
they were soft and quite porous. Overall, quite soft, pillowy and delicious. Give it a try. Nothing beats baking bread and sharing it
with your loved ones. I think we’ll be doing it more often.</div>
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And posting here more often too, hopefully!<o:p></o:p></div>
A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com3tag:blogger.com,1999:blog-3645388709754728239.post-14365876515161670922012-02-16T22:10:00.000-05:002012-02-17T00:15:31.217-05:00Tomato Saar<span style="color: #990000;"><b><i>R</i></b></span>aji's death has left me a little more than shaken and I wanted to come back and blog more and keep at it on working on my promises. I wanted to get to know all of you a little better, so here I am with a different recipe today. Something that is homely and something that you need to eat with your hands and lick your fingers for. Something soul-satisfying. Food does cure. After the previous post, I haven't made Brinji yet, but I made some South Indian food. The food I grew up on. Remembered my grandmother who fed us for over 50 years continuously and who I tremendously missed in the last one month.<br />
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January has been a hectic month for us and our families. 2 weddings aren't easy to organize or even just attend. Clothes co-ordination, inviting people, socializing, arranging for a million little things, travelling, guests - all this and more can drive one crazy. However, I think we managed it with aplomb!<br />
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<span style="text-align: justify;">One of my cousins got married in Chandigarh and we were guests to an absolutely amazing spread of Punjabi food. I don't think any restaurant- five star or not can equal the kind of food served at this wedding. The Dum Aloo was to die for and I could kill for a meal like that. I hardly ate though. The tension of the wedding, running around and everyone falling sick around me made me gobble food just so I could eat something. A, of course, did full justice to the food and can possibly write another Ph.D thesis on the food at this wedding. Brilliant, brilliant food. That said, the next wedding was down South. My sister's, to be precise. I think it was just right because after an overdose of paneer and Rotis up North, we were more than ready to settle down to 'elai saapadu.' (elai = plaintain leaf, saapadu = meals)</span><br />
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My sister got married to a Konkan guy. So, I'm trying to master some Mangalorean/Konkan recipes. Not. It doesn't really matter for A and me which region good food belongs to :D We are both on a regional food spree and loving it! So, we tried this Tomato Saar from Arch's blog <a href="http://yumfactor.blogspot.in/">The Yum Factor</a>. I've tried several recipes in my non blogging days from her blog. I love her simple style of writing and that she posts a modern take on authentic Konkan recipes. </div>
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<a href="http://s657.photobucket.com/albums/uu300/delectablyyours/?action=view&current=DSC02188-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket" border="0" height="640" src="http://i657.photobucket.com/albums/uu300/delectablyyours/DSC02188-1.jpg" width="476" /></a> Tamilians are known for their Rasam. And Tamilians like us, settled in Karnataka make the #worldfamous Mysore Rasam on most days. I grew up on one type of Rasam and ended up hating it for most part of my life. I saw it just as spiced water. I think it was because the same Rasam was made every single day. Of course, my mum tried to change it up once in a while with her fantastic <a href="http://reluctantchefs.blogspot.in/2009/03/lemon-rasam.html">Lemon Rasam</a> and Pepper Rasam. Now when I cook on an everyday basis, I love Rasam and I love trying out different types of Rasam. We don't cook South Indian food enough thanks to sheer laziness. But there are weekends and some weekday nights that I crave for Rasam Saadam and Thair Saadam (curd/yogurt rice).</div>
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The South Indian that I am, nothing equals slurping your Rasam Saadam with Rasam dripping down your arms. And Thair Saadam or curd rice? That dish belongs to the heavens, I'm telling you. Also, I firmly belong to the category that says eating rice is satisfying to one's soul.</div>
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It was one such day when we were in Atlanta when we tried this Tomato Saar. I was bowled by the flavours in this Saar. I'm not a fan of coconut and was rather sceptical about coconut in Rasam. Isn't Rasam supposed to be light and all that? But this totally changed the way I looked at Rasam. Now this is a regular. I love, love, love the addition of jaggery in this Rasam. Karnataka cooking is known for adding jaggery and it lends that caramelly sweetness to our cooking. Most people ridicule this and call our Sambar sweet. I say, so be it. There has to be some regional variation, no? This is ours. We like it like this. A little sweet from the jaggery and the coconut, sourness from those tomatoes and the thickness of this Rasam could qualify for a soup too. No need to call it Mulligawtany anymore ;)</div>
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<a href="http://s657.photobucket.com/albums/uu300/delectablyyours/?action=view&current=DSC02197.jpg" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket" border="0" height="478" src="http://i657.photobucket.com/albums/uu300/delectablyyours/DSC02197.jpg" width="640" /></a></div>
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I made this recently, after a long time and remembered that I should post this in honour of my new brother-in-law who smiles for everything :) This Saar should make anyone smile. Do try it as an alternative to your everyday Rasam. You will love the change in flavour that it brings to your mundane, everyday Rasam. </div>
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Thanks <a href="http://yumfactor.blogspot.in/">Arch </a>for a wonderful recipe. One of those recipes that have stuck with me irrespective of the minor variations.</div>
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Here is the <a href="http://yumfactor.blogspot.in/2009/07/tomato-saar.html">recipe</a>.</div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com8tag:blogger.com,1999:blog-3645388709754728239.post-24250451633312415682012-02-14T22:26:00.004-05:002012-02-16T22:00:53.547-05:00Thank you.<i style="text-align: justify;"><b><span style="color: #990000;">A</span></b></i><span style="text-align: justify;"> lot of bloggers have written about </span><a href="http://peppermill-miri.blogspot.in/" style="text-align: justify;"><span style="color: #990000;">Miri of Peppermill or Raji</span></a><span style="text-align: justify;">. I didn't know her, and didn't make an effort particularly to know her. My loss. </span><br />
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I first saw her name as a very 'composed and grounded' commenter on <a href="http://madteaparty.wordpress.com/"><span style="color: #990000;">Anita's blog</span></a>. Soon, on <a href="http://www.indianfoodrocks.com/"><span style="color: #990000;">Manisha's</span></a> too. I have to admit that I didn't go to her blog to check it out even when she was reading all my favourite blogs, all my friends' blogs. You know how it is. Way too many of us and way too much food to talk about in a day. And her blog was postponed to check for another day. </div>
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I visited Manisha in June 2011. It was visit long due and we knew we wanted to meet after all those email conversations. We thought similarly about a lot of things and I really wanted to meet Medha. That girl fascinated me. I ate well, keeping true to the belief that grad students don't leave food when they see it. One night, I think it was Medha's birthday night, we decided to cook something special. She suggested <a href="http://peppermill-miri.blogspot.in/2007/12/brinji-vegetable-fried-rice-in-coconut.html"><span style="color: #990000;">Brinji</span></a> - something that she'd eaten when she'd visited Anita's home in Delhi where she met Raji. She thought I'd know about it since I was a South Indian. Frankly, I have no clue about ingredients or food or the Science behind cooking. I had no clue if this was part of my heritage as a South Indian. The mixed rices in my home were very conventional. Brinji was something I'd never heard of. She made Brinji that night. We had some guests too, Medha's friend and her family who came to visit. It was a table full of food and a house full of people eating that Brinji. I wasn't sure how it'd be. You see, I'm not a huge fan of anything coconutty. I've only lately (shamefully enough, after eating Thai food) come to appreciate the nutty sweetness of coconut. I took a small serving in the name of 'oh, I can't eat much, been eating all day' and didn't want to stop eating. Only, I wasn't in my house to put my feet up and stuff my face.</div>
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I have this stupid rule that I wouldn't eat much in front of guests. Why? Not because I want to tell them I eat less, but because I'm worried it's not going to be enough. That night, I wanted to sit down and polish that Brinji off because I LOVED it. I guess Miri was like that. She seemed very unassuming, someone who didn't really write about her illness or her struggle with it. Or, how she had to change her career because of this illness and the pains she went through being a modern woman (the pressure on us to have both- home and career is unimaginable - again my narrow focus). But all this made her the wonderful person she seemed to be. It's a pity I didn't take the time to write to her to tell her how much I enjoyed that Brinji of hers. </div>
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I came back from the US a couple of weeks after, and at my first coming back party, I made Brinji. I made it consecutively for 3 parties after that. Once at my parents', then at my friends' and twice at my place. I should've written to her and let her know how much this dish had taught me - my own food heritage that I had no clue about, cooking rice on the stovetop without a cooker, falling in love with coconut and just my own happiness and satisfaction of coming back home. </div>
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As I write this post, I realise that every single time I've eaten Brinji, I've been insanely happy. Happiness because of achievements, because of events, because of the people around me. Manisha's family and friends, my own family that I came back to, that quiet night when A and I snuggled and ate this Brinji at 12.30 AM when we had one of those conversations, with my friends who went ballistic over Brinji. I was going to make Brinji in memory of this woman who I never knew. There was this sense of shame and guilt that I crib way too much about my life, my weight (without working on it), my career, people around me, trends in food blogging, and there was this one person who just did what she wanted because she loved it and lived what, in my eyes, was a pretty full life. I was stunned when I read the news on Facebook and it shook me enough to stop thinking of my own problems. I have none. I kept making Brinji, remember? </div>
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I kept back all the ingredients for Brinji the night Raji passed away. It's okay. I'm going to make it again this weekend. For me and A to sit down and make a pact that we wouldn't crib. About anything. I'm going to draw strength from that Brinji. That thought itself makes me feel so much lighter. </div>
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This post is possibly more about me and Brinji, but then I didn't know her to talk about her. And this is the legacy that I think Raji left for people like me - good food and a strong sense of spirit, to appreciate my own life and people around me more. So, thank you, Raji. </div>
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RIP.</div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com11tag:blogger.com,1999:blog-3645388709754728239.post-85649248251914089082012-01-02T12:23:00.001-05:002012-01-04T12:16:05.980-05:00Pasta Sauce/Marinara<div style="text-align: justify;">
<span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><span style="color: #cc0000; font-size: large;"><em>H</em></span>appy New Year to all of you. Or, rather the 4 of you who read our blog :D This post could be reflective and sentimental for rather obvious reasons. It's the end of the year and no one thinks and analyses and dissects every event in 2011 and every person met in 2011 more than me. It has been a fantastic year in all senses of the word. I graduated from the top school for communication studies (Yeah, baby!), came back to India, my beloved India. And of course, to the best husband in the world. I get to praise him once a year, so do tolerate the mush. </span></div>
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<span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">Now letting the past slide away gently, moving onto 2012- I have a ton of plans, ideas and this year is possibly going to be the culmination of a lot of plans that remained 'unstarted' in 2011. Cooking lists is one such plan. Since I came back in 2011, highly excited beings that we were, we made a cooking list. A cooking resolution of sorts to say that we will try making, say croissants this year. Of course, I spent most of my time ducking from butter in 2011 too. We have a similar list this year. Only, I don't remember where I kept it! So, fodder for the next post, that will be. </span></div>
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<span style="font-family: arial, sans-serif; font-size: 13px;"><span style="color: #222222;">One of the things on my cooking list that I can cross off is Marinara sauce or the tomato sauce for pasta. Every single time I read posts from people saying they made their sauce, I'm all enthusiastic to be this perfect woman making my own pasta sauces and achaars (Indian pickles) Who am I kidding? I love to eat and I'm the most impatient cook in the world. So how will I let Marinara bubble on the stove for 3-4 hours? And pickle? Really, who waits until all the spices are soaked in? This time, I decided to. Plus I saw that the tomatoes were super cheap at </span><a href="http://www.towness.com/"><span style="color: #990000;">Town Essentials</span></a><span style="color: #222222;"> (Check this out if you're in Bangalore. Uber cool!) So, the last weekend of 2011 was kept aside for Marinara. Also, I really missed my class #MM2011 and our themed dinners. We had an Italian dinner for which my classmates, H, S and A had brought some family classics. Each of their Marinara sauces tasted different and I asked them to send me recipes! This is more like S's mother's recipe that he described to me. Thank you, S!</span></span></div>
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What happened was this. We hosted, entertained and met more people than A has ever met in his whole life, or dreamt of in his nightmares. Cousins, second cousins. mother's sisters, mother's brothers, uncles, aunts, uncles of cousins, Golu/Navratri visits, Gruhapraveshams, weddings, visiting families, friends from school, friends from college, friends from work, friends from the online world, tweetups, neighbours - you name it and we've socialized with them. In fact, through December, we had guests continuously until the last weekend. We love guests. Okay, I love them. I love people. I love having them over, cooking for them. Fine, will accept. Making A cook for them while I hold intelligent, sparkly conversations laughing at everyone else and bitching about everything else. So, for the last weekend, since A is getting really old, we decided to take it slow. 'No human contact' was the brief I received. Yeah, I'm a sexy kitten, but we'll leave that for now ;) I settled down for a weekend with endless cups of chai and a pile of books and a cooking list comprising of Marinara and this achaar that didn't end up getting made this weekend.</div>
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<span style="color: #222222;">Then</span><span style="color: #990000;"> <a href="http://saffrontrail.blogspot.com/"><span style="color: #990000;">Nandita</span></a></span><span style="color: #222222;"> called. We succumbed. We went to their house for a New Year's party. Thankfully, it wasn't one of those loud, hajaar people all over the place party. So, we made gougeres and</span><span style="color: #990000;"> <a href="http://reluctantchefs.blogspot.com/2009/04/vegan-chocolate-mousse-in-cashew-cups.html"><span style="color: #990000;">this dessert</span></a></span><span style="color: #222222;">. Turned out pretty well. I had several awkward moments while I was stuffing my face with gougeres and someone came and praised our efforts. That said, the party went well and we got back home the next morning to crash. Then, in the evening, Nandita came home again to drop stuff off and we ate yummy leftovers. Biryani always tastes best the next day. I should know after weekends of 3 years in Hyderabad eating previous night's orders. I knew I'd not get the Marinara done if I didn't start it off. Especially considering how impatient I am. Plus who likes chopping onions right? :P So, I made Nandita chop them for me while I busied myself cleaning the kitchen - parts of which she hadn't seen yet, thankfully! I quickly peeled the already blanched tomatoes (ever heard of super efficient women who leave the tomatoes to blanch and take a 3 hour nap?) and threw it all in together along with some Italian Basil and Thyme (all locally grown, yo!) and let the mixture simmer away. Then she suggested I add some Balsamic Vinegar that I'd forgotten all about. Added some and got this rich wonderful colour. She left soon after but only after stirring the sauce a couple of times which I totally give her credit for :) considering how tasty this sauce turned out to be. Super easy, flavorful and this can be bubbling away on the stove while you do everything else on the side. This sauce surely gets all my tomatoey points and I'm going to make it a quarterly activity going forward.</span></div>
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<a href="http://s657.photobucket.com/albums/uu300/delectablyyours/?action=view&current=DSC02297.jpg" target="_blank"><img alt="Photobucket" border="0" height="408" src="http://i657.photobucket.com/albums/uu300/delectablyyours/DSC02297.jpg" width="640" /></a> </div>
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Ingredients </div>
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Tomatoes - I had about 20-25 large ones</div>
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Garlic - a palmful, finely chopped. </div>
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Onions - about 3-4, finely chopped</div>
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Butter - 6 tbsp</div>
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Balsamic Vinegar - 2 tbsp</div>
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Olive Oil - 1/2 cup</div>
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Basil - A bunch roughly chopped, or just thrown in</div>
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Thyme - a sprig or two</div>
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Salt</div>
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Paprika or Red Chilli powder</div>
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1. Heat water in a large wide bottomed pan, add tomatoes and blanch them, until they are mushy enough for the skin to peel off. A suggested I use a pressure cooker and I did just that. I dumped the second batch of tomatoes into the pressure cooker and they got done wonderfully. A little too mushy but worked very well for the sauce. Keep aside after blanching and recover from the nap and the shock of leaving your gas on. Peel the tomatoes when cold.</div>
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2. Add butter to the same cooker (emptied after you take the tomatoes out, of course), add onions and garlic and salt and let it cook well. I didn't caramelise them, though I'd love to try that the next time. I was in a hurry, so added the tomatoes without chopping them. Don't worry, you can run your blender through it later. Take a wooden ladle/spatula and mash the tomatoes. Now is the time to let go of the previous year's stress.</div>
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3. After about half hour of the tomatoes stewing, add the basil and the thyme if you wish. I added thyme only because I had it and I thought the basil might be a little less. Upto you. I'm guessing adding mushrooms or any other vegetable like bell peppers (?) now will be fine. Nandita mentioned that she does make her Marinara with mushrooms. Next time, I'm going to try that.</div>
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4. Another half hour later, add the rest of the salt, chilli powder or paprika, the balsamic vinegar and stir well. Let it cook. </div>
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5. After it's cooked for about 3-4 hours, taste it and season accordingly. Or, let it cook further. I cooled it down completely by keeping it in the fridge overnight and blending it later the next morning. If your sauce is not chunky because you were not lazy to chop up those blanched tomatoes, good for you :) Otherwise, go ahead and blend it. I like my sauce chunky for pasta and pizza, but I like it sauce-y to use as a dip as and when I get the ' I want to eat all the garlic bread in the world' craving.</div>
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<a href="http://s657.photobucket.com/albums/uu300/delectablyyours/?action=view&current=DSC02299.jpg" target="_blank"><img alt="Photobucket" border="0" height="455" src="http://i657.photobucket.com/albums/uu300/delectablyyours/DSC02299.jpg" width="640" /></a> </div>
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As you can see, it's a freewheeler of a recipe. You can change the herbs you decide to put in. Add a woody rosemary or keep it simple with basil. It's upto you. Add mushrooms for a heartier sauce. Maybe next time, I will add some carrots, some beets (Indian tomatoes are not sweet, so adding beets may not make it sweeter) and some mushrooms to up the nutrition quotient plus make it a complete meal if I run out of veggies. Roasted garlic would be awesome. But remember the patience bit? Yeah.<br />
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Also don't miss out on the butter and olive oil. I easily had about 6 medium sized (average Indian store bought pickle bottles) bottles of sauce. So, all that butter isn't consumed in one go, plus you can go low on the butter/olive oil when you make your pasta :) The oil helps in preserving the sauce. </div>
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We hope to post more regularly this year since we have a resolution of about 25 posts this year. About 2 a month and thankfully, I'm all pumped up, so it's going to be a little busy around here :)</div>
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Thanks for coming along regularly! </div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com16tag:blogger.com,1999:blog-3645388709754728239.post-54444916617472415302011-12-09T10:00:00.008-05:002011-12-12T20:58:56.334-05:00Bharwan Karela<div align="justify" style="text-align: justify;">
<strong><em><span style="color: #990000;">B</span></em></strong>oy, has it been long since we posted anything around here or what! Sigh.</div>
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I'm someone with severe OCD. Especially with date/day and time. I don't start exercising on Sunday, because work starts on Monday. I don't start anything randomly anytime. I need the beginning of the month/week/year to start it. Yeah, so you see the picture, don't you? So, I postponed blogging to the first of every month. Only that date never arrived. So, finally when December started, I figured I will seize 2012. The Year of the Reluctantchefs, it shall be called, I said to A. Okay, Reluctantbloggers (before any of you point out!)<br />
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Then why today, you ask? I actually sat and thought about what I wanted from the next year. My resolutions list was made. Nothing, nothing stops me from making lists. I even know that if I start eating non vegetarian food (which may be never!), I have a list of stuff I want to eat. Remember OCD? Ya. Then, I thought I should kickstart with some of my resolutions BEFORE January, so I have time until the 1st to modify them :D This idea came about mostly because I had the wild idea of running a marathon next year. After two days of trying to stick to my resolution, I've decided to shelve that dream. See? Good I started a good month earlier ;)<br />
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With that logic, I should have started blogging too. So here is the ever popular 'Bharwan Karela recipe. So, Karela or Bitter Gourd is something people either hate or love. I fall into the latter category. A doesn't mind it and likes it when cooked well. In fact, when I was unsure what I wanted to do with the Karela and asked on Twitter, a friend <a href="https://twitter.com/#!/Calvinator_18"><span class="Apple-style-span" style="color: #990000;">@Calvinator_18</span></a> gave me his rather <span style="color: black;"><span style="font-family: 'times new roman';">ingenious recipe. </span><span style="font-family: 'times new roman';">He says, </span></span></div>
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<em style="text-align: justify;"><strong><span style="color: black;"><span class="Apple-style-span" style="font-family: 'times new roman';">"</span><span class="Apple-style-span" style="font-family: 'times new roman'; line-height: 19px;"><span style="font-family: 'times new roman';">Take 2 karelas. Put oil in pan, add chopped onions, salt, chilli powder, garlic, diced potatoes etc. Throw away the karelas. Serve warm</span>."</span></span></strong></em><br />
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<span class="Apple-style-span" style="font-family: 'times new roman'; line-height: 19px;">This is reason no. n+1 why I love Twitter.</span><br />
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My love for Karela goes back to when I was a kid. My grandmother made this most awesome, lip-smacking, tangy Karela sabzi. Ya, I know tangy isn't one of those adjectives used with Karela, but she did this South Indian curry, which had tons of tamarind, jaggery, slow cooked to perfection. Even as a 10 year old, this was one of my favourite curries. Give me some rice, ghee and this curry, and I'm set for life. However, I'd never tried a North Indian Karela recipe. And A's colleagues spoke to him about a Bharwan Karela and we decided to try it out. We made a filling recommended by his colleague, R, added some of our own twists and I loved the end result.<br />
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<span style="color: black;">Here is the recipe. The stuffing used here is my maternal grandmother's #worldfamous Besan-onion stuffing for her amazing stuffed capsicum sabzi. My cousin and I are known to eat the stuffing separately apart from the stuffed capsicums. That I love Besan is an understatement. This, I found is a unique filling because R suggested we use the Karela seeds. Even with all my Karela love, the seeds are a different story. But surprisingly enough, they tasted fantastic and weren't all that bitter. And hey, it provided for the right texture between the soft, but caramelised Besan filling with the crunch of the seeds. With that statement, I've done my quota of food writing for the year. Phew!</span></div>
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<a href="http://s657.photobucket.com/albums/uu300/delectablyyours/?action=view&current=DSC02161.jpg" target="_blank"><img alt="Photobucket" border="0" height="649" src="http://i657.photobucket.com/albums/uu300/delectablyyours/DSC02161.jpg" style="height: 555px; width: 665px;" width="797" /></a></div>
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Ingredients<br />
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4 Bitter Gourds<br />
1/2 cup Besan (Chickpea/Gram flour)<br />
1 cup onions, finely chopped<br />
1 ping-pong ball size chunk of tamarind<br />
1 tbsp cumin seeds<br />
1 tsp turmeric powder<br />
Salt to taste<br />
3 tbsp oil<br />
cayenne/chili powder as per taste<br />
2 tsp garam masala<br />
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1. Bring some water to a boil in a saucepan. The saucepan should be wide enough to contain all the bitter gourds in their entirety.<br />
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2. Peel the bitter gourd partially, meaning do not remove the entire skin. Add 2 tsp salt and then dunk the bitter gourds into the saucepan. Let it cook for 7-8 mins. until tender but not overcooked.<br />
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3. Remove the bitter gourds and pat them dry with a towel. Then take a bitter gourd and snap the ends. Then cut it into 3 equal pieces. Scoop out the flesh and keep it separate. Repeat with the remaining bitter gourds.<br />
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4. In another pan, add 2 tsp oil under low/medium heat and then the gram flour. Keepstirring until the flour turns slightly brown. remove it and keep it separately.<br />
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5. In the same pan, add 2 tsp oil and the cumin seeds. Once they splutter, add the bitter gourd flesh with the seeds and fry them. Add the turmeric, chili powder and garam masala. Cook for 3-4 mins.<br />
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6. Add the onions and cook it for another 4-5 mins. Once done, add this to the gram flour. This completes the filling.<br />
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7. Stuff the scooped bitter gourds with this filling. Rub the exterior with as little salt as possible.<br />
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8. In a bowl, add about 1/2 c water and the tamarind ball. Heat in a microwave for about 1-1.5 mins. take a fork and smash the ball to dissolve the tamarind in the hot water as much as possible. strain and set the extract aside.<br />
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9. Add the remaining oil under high heat. Add the bitter gourd pieces and fry them. When the face exposed to the heat turns golden brown, rotate them and continue till all the pieces are golden brown.<br />
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10. When you're working on the final side of the pieces, add the tamarind extract. Toss the bitter gourd pieces and then close the pan. Let it cook for 2 mins.<br />
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11. Garnish with some coriander (optional) and serve it hot with rotis.<br />
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<a href="http://s657.photobucket.com/albums/uu300/delectablyyours/?action=view&current=DSC02172.jpg" target="_blank"><img alt="Photobucket" border="0" height="664" src="http://i657.photobucket.com/albums/uu300/delectablyyours/DSC02172.jpg" style="height: 490px; width: 659px;" width="933" /></a></div>
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Be a little more patient than usual with the recipe and you can make it with less oil. Of course, if you are running short of time or want it really deep-fried crisp, go ahead and add a lot more oil. I like the roasted variety. Next time I may even bake this and broil it to see how it works out.<br />
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All this said and done, sudden mojo has been rediscovered for cooking. And we're back together making stuff that goes beyond Roti-Sabzi or Rasam Saadam. I promise that you will find a post every week. I haven't figured out a particular day to post yet, but then, I'm never going to do that, am I?<br />
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<span style="color: black;">And hey, welcome us back! :D</span> <br />
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<span style="color: black;">P.S.- I know it doesn't look particularly appetising, but if you like Karela, this is a must-try. Trust me.</span></div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com6tag:blogger.com,1999:blog-3645388709754728239.post-86139584617876406882011-08-30T06:58:00.014-04:002011-09-01T22:47:27.357-04:00Butterscotch blondies<div align="justify"><span ><strong><em>Y</em></strong>ou know how our social life was always in shambles in the US, right? Because A wouldn't talk, meet or greet anyone remotely human. He spoke to me but I don't count. I'm superhuman. So. However, after coming back to India, all we do during weekends is either go to my mum's house which is a good 30kms away and pig out and I sleep while A watches cricket or holds hilarious one-sided conversations with my dad. Or, we are figuring out the house cleaning bit. We've decided not to have a maid and clean the house ourselves. Only, the first part of the previous sentence is about A and the second part of the sentence is about me.</span>
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<br />Rarely, in between visits to my mum's house or my grandmother's house or trips to Chennai, we visit friends. Okay, we've visited this person precisely twice. She is A's colleague and a wonderful person. Very unlike A, highly social with something to say about everything always. A's office is full of Bengalis and I've heard and I can confirm personally now that Bengalis love their food. Or any food. A is also known to be very popular among the women in his office thanks to his Monday morning baked goods parcel to office. So, we were invited to this friend's house for chai and we took these beautiful butterscotch blondies for them. I remember seeing them on <a href="http://www.cookingandme.com/2009/03/butterscotch-blondies-step-by-step.html"><b><span class="Apple-style-span" >Nags' blog</span></b> </a>and the pictures stuck in my head. </div>
<br />However, this recipe was adapted from Dorie Greenspan's method for making classic brownies. The chocolate chips were replaced with butterscotch chips and some other minor modifications.<div>
<br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/?action=view&current=DSC01350.jpg" target="_blank"><img style="WIDTH: 652px; HEIGHT: 653px" height="664" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/DSC01350.jpg" width="692" border="0" /></a></p>
<br /><div style="text-align: justify;">Ingredients</div></div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">6 tbsp unsalted butter</div><div style="text-align: justify;">6 oz butterscotch chips + 1/4c extra</div><div style="text-align: justify;">3/4 c sugar</div><div style="text-align: justify;">3 eggs</div><div style="text-align: justify;">1 tsp vanilla extract</div><div style="text-align: justify;">a pinch of salt</div><div style="text-align: justify;">1/3 c + 3 tbsp AP flour</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">1. Preheat the oven to 160C</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">2. In a bowl, melt the butter and 6 oz butterscotch chips. Once melted, add the sugar and stir for 1 min. Then add the vanilla extract. Let it cool.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">3. In a separate bowl, whisk the eggs. Do NOT over-beat them as brownies should be dense and not 'airy'.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">4. Once the contents of the bowl with the chocolate mixture become lukewarm, add the whisked eggs and mix well.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">5. Sift the flour. Add the remaining 1/4c butterscotch chips.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">6. Fold this into the wet ingredients and stir until combined.</div><div style="text-align: justify;">
<br /></div><div style="text-align: justify;">7. Pour the batter into a greased 8" square pan (about 2" deep). Place it on the middle rack and bake it for about 25 mins. or until a skewer comes out clean. You could choose to line the pan with greased aluminum foil and then pour the batter into it.</div><div style="text-align: justify;">
<br /></div><div><div style="text-align: justify;">I found these a tad sweet and couldn't eat more than one. A, the one with the sweet tooth too felt it was very sweet. The recipients, of course, very politely declared they loved it. I'd have cut down the sugar a little bit. Given a chance, I wouldn't use butterscotch chips. As much as I love butterscotch ice cream, I think I prefer chocolate or fruit desserts any day compared to something like butterscotch. A loves it though and plans to gorge on them irrespective of what I think. But then, we have a ton of butterscotch chips in the fridge courtesy my sisters who love A and his baking and shower him with chocolate or butterscotch chips. A's list to his sister who is visiting end of this year begins and ends with chocolate. The snob that he is, he spends hours reading ingredients behind a chocolate slab here and declares them unworthy to be baked by him.</div>
<br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/?action=view&current=DSC01346.jpg" target="_blank"><img style="WIDTH: 665px; HEIGHT: 531px" height="661" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/DSC01346.jpg" width="864" border="0" /></a></p><div style="text-align: justify;">So, tell me dear Indian bloggers, where do you source your chocolate from?</div></div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com7tag:blogger.com,1999:blog-3645388709754728239.post-86866265874549425562011-08-03T21:19:00.012-04:002011-08-16T21:01:57.403-04:00Oatmeal-Lemon Cookies<div align="justify"><span style="color:#000000;"><strong><em><span style="color:#990000;">S</span></em></strong>hocked? Don't be. I'm back in India, back being A's most loved guinea pig. It took me a long time to settle down and finally, I'm all settled in. Not had a weekend without friends and family. I love it like I hate it #getit?</span>
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<br /></div><div align="justify"><span style="color:#000000;">Sometime back in Syracuse, while chatting with a friend, who had gotten interested in baking had just started, we'd both decided to bake some oatmeal cookies together. Virtually, that is. Just like one of the groups. But with just both of us. Ya, we swing like that. She found a recipe and baked it and posted it </span><strong><span ><a href="http://stuffedandsmiling.posterous.com/oatmeal-lemon-cookies-eggless">here</a></span></strong><span style="color:#000000;">. I'm proud to say that it took me less than 6 months to make it and it took me another month to post it.</span> </div>
<br /><div align="justify"><span style="color:#000000;">On July 5, it was her birthday and I was sitting around at home doing nothing. It had been over 15 days since I'd landed and except unpacking for the most necessary stuff (read toothbrush), I was being extremely lazy and didn't even want to cook everyday meals. So much for my 'I want to go home to cook, to eat' spiel I gave you all. Finally, when the whole of Twitter was wishing her, I thought it was time to get off my behind and make these cookies in her honour. Also I had to use the new KitchenAid without A interfering with 101 instructions. New only to me. When A came back to India last year, he bought himself a shiny red KitchenAid that he used to make cake and bread for our parents. I figured I was no less. So, decided to use the KitchenAid to bake up this really fresh tasting cookie.</span> </div>
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<br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/?action=view&current=DSC01331.jpg" target="_blank"><img height="933" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/DSC01331.jpg" width="592" border="0" /></a></p>
<br /><div align="justify"><span style="color:#000000;">I'd never have mixed oatmeal and lemon together. I like my oatmeal with chocolate or with spices like cinnamon and ginger, thank you! But thanks to </span><a href="http://www.stuffedandsmiling.posterous.com/"><strong><span style="color:#990000;">her</span></strong></a><span style="color:#000000;"> (do click on this link, coz she has a hep food blog now!), I tried this out. Another reservation was that I'm not good with cookies. Both A and I constantly mess up with cookies. If you notice, the only other cookie we've baked are the shortbread ones. We don't have the patience to cool it on a cooling rack and mostly never take it out on time. Plus, the amount of butter that goes into it? Makes you feel that a pound cake is better. Don't ask me why. My non Maths calculating brain has decided that cookies are far more dangerous.</span> </div>
<br /><div align="justify"><span>Anyway, this took all of 10 mins to whip up and was so, so easy! I burned the first batch. No surprises there, I guess. I wasn't still used to the oven we have here. So, I had to adjust some temperature details with my oven and watch it like a hawk the second time around. </span></div>
<br /><div align="justify"><span style="color:#000000;">Mine weren't as flat and thin as hers. Hers look crisp, while mine came out looking dense and fudgey even ( the batch I took out really early because I was reminded that this is A's work :P) But I loved it. The delicate hint of lemon without overpowering the rusticity of the oatmeal in the cookie worked wonders with chai. The cookie wasn't sweet either. That's another thing about lemon cookies - they are overpoweringly sweet.</span> </div>
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<br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/?action=view&current=DSC01334.jpg" target="_blank"><img style="WIDTH: 585px; HEIGHT: 459px" height="629" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/DSC01334.jpg" width="864" border="0" /></a></p><div align="justify"><span style="color:#000000;">
<br /></span></div><div align="justify"><span style="color:#000000;">Do try it and tell me how you liked it!</span> </div>
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<br /><span style="color:#000000;">P.S.- A is trying his writing skills (ha ha!) on Burrp these days with some rather hilarious (for me and you) reviews. Here's a sample for which he won a movie voucher. Yeah, lucky bugger!</span></div>
<br /><em><span style="color:#000000;">"<span class="Apple-style-span" style="COLOR: rgb(68,68,68);font-family:Arial, Helvetica, sans-serif;">Typically, herbivores (a.k.a us) and Bengali food are considered antipodes. However, our love for regional cuisine got the better of us and we went to 6 Ballygunge Place for dinner tonight. Blah, blah, blah."</span></span></em>
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<br /><div align="justify"><span class="Apple-style-span" style="font-family:Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#000000;">You are very welcome. I love making people laugh, yes.</span></span></div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com6tag:blogger.com,1999:blog-3645388709754728239.post-31555633139125359822011-05-18T09:39:00.007-04:002011-05-18T09:51:07.403-04:00Chocolate Eclairs + Old post alert!<div align="justify"><span style="color:#000000;"><strong><span style="color:#cc0000;">A</span></strong>s I was poring through our previous posts and drafts, I was shocked to see that I never hit the 'publish' button on this post! Since I'm too lazy to edit the post to confirm to present, I'm going to just hit the publish button :P I don't pride on my literary but try to bear with this rather anachronistic post ;)<br /><br />This has not just been on my baking list, but also on my to-eat list :P N & I managed to have a few GOOD ones at </span><a href="http://alons.geomerx.com/"><strong><span style="color:#cc0000;">Alon's</span></strong></a><span style="color:#000000;">. Since then, I've been wanting to make them at home. It's a pity that I ended up baking these AFTER N left had left for New york. I was browsing through Dorie Greenspan's Baking: From my Home to Yours and I came across her Peppermint Cream Puff Ring's recipe. While I wasn't in the mood to bake the gargantuan looking ring, I did scale down the recipe for the choux pastry dough.<br /><br />I have to admit that this was one of the easier things to make. Very few ingredients are involved and I didn't even use an electric beater. And it came out pretty darn good. I got too lazy to make the pastry cream, which is typically used as a filling in these eclairs so I just whipped up some cream. The eclairs are just not the same without the pastry cream, but the cream puffs themselves came out rather well. I'm definitely keeping this recipe for future needs since these are fairly easy to make and look pretty cool ;) </span><br /><br /></div><br /><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Chocolate_Eclairs/?action=view&current=DSC00129.jpg" target="_blank"><img style="WIDTH: 657px; HEIGHT: 662px" height="706" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Chocolate_Eclairs/DSC00129.jpg" width="847" border="0" /></a></p><br /><br /><div align="justify"><br /><span style="color:#000000;">For the Choux Pastry<br /><br />1/2 c all purpose flour<br />1/2 stick butter<br />2 large eggs, beaten (should amount to 1/2 c liquid)<br />2 tbsp sugar<br />1/2 c milk (I used 2% reduced fat)<br /><br />For the whipping cream<br /><br />1c heavy whipping cream<br />2 tbsp sugar<br />1 tsp vanilla extract<br /><br />For the chocolate drizzle<br /><br />I have to admit that I ramdomly added some of the leftover cream to some chocolate chips and melted them over a double boiler so I can't give any measurements ;)<br /><br />1. Preheat oven to 400 F.<br /><br />2. In a heavy bottom saucepan, bring the milk, butter and sugar to a boil.<br /><br />3. Reduce the heat to medium-low. Add all the flour at once and then stir vigorously with a spatula. Cook for about 2-3 more mins.<br /><br />4. Remove from heat and let the dough cool down until warm. In order to accelerate the cooling process, continue mixing with the spatula.<br /><br />5. Once the dough is warm (if you can stick your finger in for 10 seconds without wincing, it's fine!), add the beaten eggs to the dough. Mix well to form a smooth, uniform and a somewhat shiny/silky dough.<br /><br />6. Pipe the dough on to a baking tray lined with a silicone mat. I piped it without a tip into wide stripes. If piping is not your thing, just take a small ladle and scoop the dough and place mounds on the baking tray.<br /><br />7. Bake in the middle rack for about 12-13 mins. Then reduce the temperature to about 375 F and continue baking until the top is golden brown and 'crusty', about 20-25 mins.<br /><br />8. Remove from the oven and cool them completely on a cooling rack.<br /><br />9. Cut them in the middle. Sandwich the two pieces with whipped cream and pour some lukewarm chocolate ganache on top. Refrigerate until the chocolate has hardened.<br /><br />10. EAT!</span><br /></div><br /><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Chocolate_Eclairs/?action=view&current=DSC00122.jpg" target="_blank"><img style="WIDTH: 649px; HEIGHT: 538px" height="699" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Chocolate_Eclairs/DSC00122.jpg" width="903" border="0" /></a></p><br /><br /><div align="justify"><span style="color:#000000;">The sight of the choux pastry dough 'stripes' rising in the oven to take the form of cream puffs was really neat. The cream puffs themselves were almost 'hollow' and porous on the inside. I finished a couple even before I filled them with cream ;)<br /><br />Needless to say, N was not too happy to see the pics. I mean she loved the fact that they came out well but wasn't too excited about her not being there to grab a bite ;) I told her that I'd try to make up for this audacity by baking her a </span><a href="http://www.wedaholic.com/archives/croquembouche_discover_the_new_trend_in_wedding_cakes.php"><span style="color:#cc0000;"><strong>Croquembouche</strong></span></a><span style="color:#000000;"> some day ;)</span></div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com5tag:blogger.com,1999:blog-3645388709754728239.post-40457962053533491612011-05-14T00:09:00.012-04:002011-05-16T11:18:34.885-04:00Cooking with mom...<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifhOQiWyXxZpb9K912Aoh5ha5YTWGn5kZ15yWHixmdHgR9wzHKZTFGZysnEC869osjPFRBATUPj_HVvjm7ntmRtbNDNH1k8YjWtv50Nm9uVlacqWBwpx4IHy-gyDr6vqPCcntD2gEeZG5n/s1600/collage"></a><span style="color:#000000;"><strong><em><span style="color:#cc0000;">O</span></em></strong>ne of the perks of settling back home is that you get to eat food prepared by your favorite chef...in my case, my mom ;) Typically, folks from our parents' generation are averse towards international cuisine. They're quite happy sticking to Indian food. But on one of my parents' visits to the US, N and I took them to </span><a href="http://www.topspiceatlanta.com/aboutus.html"><strong><span style="color:#cc0000;">Top Spice</span></strong></a><span style="color:#000000;"> and they really loved the Kari Sayur Kampur served in clay pots and the Buah Mango Tofu. Since then they've at least opened up to Malaysian and Thai food.<br /><br /></span><span style="color:#000000;">My mom and I relived their visit to Atlanta and I told her that if one doesn't use real ingredients like </span><a href="http://en.wikipedia.org/wiki/Thai_basil"><strong><span style="color:#cc0000;">Thai basil</span></strong></a><span style="color:#000000;">, lemongrass, kaffir lime leaves, galangal etc. then one would have a tough time replicating the taste and authenticity.<br /><br />Thanks to N and the information she sources from local Bangalore food bloggers, we found some really fresh Thai Basil at really low prices (Rs 10 for a coriander-bunch sized portion) at Namdhari Fresh. They also have Italian basil at similar prices. But that's a different post ;) Also, retail stores like M K Ahmed among others have started selling Tofu at prices lower than paneer so one doesn't have to rely on "Nasoya" brand, which is almost 5 times more expensive.<br /><br />We decided to have some simple Thai inspired Noodles for lunch the next day. My mom and I did the cooking. She told me that it was pretty easy to make and she'd probably try it again at home ;)<br /><br />Ingredients<br /><br />Peanuts - 1 c<br />Coconut Milk (w/ cream) - 100-150g<br />Sesame seeds - 2-3 tbsp<br />Green Bell Pepper, chopped - 1.5 c<br />Carrots, chopped - 1.5 c<br />Onions, chopped - 3/4 c<br />Tofu, cubed and fried in oil - 1.5 c<br />Chilli Oil - 3-4 tbsp<br />Cooking oil - 1-2 tbsp<br />Thai Basil Leaves - 20-25 leaves<br />Salt to taste<br />Honey - 2-3 tbsp<br />Ginger, chopped - 1 tbsp<br />Pasta (sphaghetti) - 300 g<br />Red chilli powder - 1-2 tsp</span><span style="color:#000000;"> </span><br /><br /></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Thai%20with%20Amma/?action=view&current=ingredients.jpg" target="_blank"><img style="WIDTH: 663px; HEIGHT: 483px" height="638" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Thai%20with%20Amma/ingredients.jpg" width="881" border="0" /></a></p><br /><div align="justify"><span style="color:#000000;">1. Bring water (with 1-2 tsp salt) to a rolling boil in a large, heavy bottomed saucepan. Cook the pasta until al dente.<br /><br />2. Roast the peanuts and sesame seeds dry and powder them in a blender.<br /><br />3. In a wide saucepan, add 1 tbsp oil and fry the onions. When they're half done, add the ginger and all the vegetables. Add salt, red chilli powder and 2 tbsp chilli oil and continue frying.<br /><br />4. Once the vegetables are half done, reduce the heat to low and wait for a minute before adding coconut milk.<br /><br />5. Add the coconut milk, thai basil leaves and let it simmer for 5 mins. Add the peanut/sesame powder and continue simmering for 5-6 mins. If the 'gravy' appears too thick, you could add some fresh coconut water.<br /><br />6. Add honey and mix well.<br /><br />7. Drain the cooked pasta and toss it with 1 tbsp chilli oil.<br /><br />8. Add this to the gravy and mix well. Let it sit at low heat for 4-5 mins.<br /><br />9. Serve hot!</span><br /><br /><br /><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Thai%20with%20Amma/?action=view&current=final.jpg" target="_blank"><img style="WIDTH: 657px; HEIGHT: 489px" height="643" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Thai%20with%20Amma/final.jpg" width="868" border="0" /></a><br /><br /><span style="color:#000000;">We decided to skip the lemongrass/kaffir lime leaves and galangal. We could have added some lime zest to compensate, but we chose not to.<br /><br />It came out pretty well. All of us enjoyed our dinner and topped it off with some </span><a href="http://www.spiceindiaonline.com/kadalai-urundai"><span style="color:#cc0000;"><strong>kadalai urundai</strong> </span></a><span style="color:#000000;">for dessert ;) Well, only I did because my parents are trying to control their sugar levels!</span></div><br /><br /><p align="justify"><span style="color:#000000;">N will be back soon and regular jabber, better stories, better writing and certainly highly opinionated posts will follow. Until then, I struggle to weave a story around a recipe and keep thinking how lucky I am to have married N. </span></p><br /><p align="justify"><span style="color:#000000;">P.S.- the last line in this post has been added by N. Obviously ;)</span></p>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com9tag:blogger.com,1999:blog-3645388709754728239.post-77225132840387826762011-02-25T19:49:00.009-05:002011-02-25T20:57:57.753-05:00Mixed Vegetable Curry<div style="text-align: justify;"><span class="Apple-style-span" ><i><b>O</b></i></span>ne of the most redeeming lessons being a graduate student and being in America has been about money. 2 years ago, I didn't have a job and the feminist in me became stingier (I've always been stingy) by the day before I asked A for money. Being a graduate student and paying through my nose without a loan has brought out the stereotypical inner South Indian in me (My rather bindaas about money and generous parents will be horrified) and I think 100 times before doing anything. And the tree hugger in me, of course, wants to buy only food that is 'good' for the body and the world. Unfortunately, these two factors clash in my life right now and I'm forced to be stingy all over again. To this dilemma, let's add a no sugar, most of the times no polished carbohydrates diet and watch the fun unfold.</div><div style="text-align: center;"><br /></div><div style="text-align: justify;">It has truly been fun - this past year. Customizing food, cooking quick-fix meal, making cakes with honey and applesauce, eating mostly vegetables, eggs, beans (God bless them!), Dals or lentils, fruits at almost every meal has made me way fitter and way more determined to stick to my diet. I tweeted a couple of days ago how my comfort food has moved from Dal-Chawal or Curd rice with pickle to a quick roasted vegetables or quinoa with dal or veggies on top. I do indulge once in a while. Wednesdays are bad days for me. I come home at 9 PM after a rather exhausting day. It's no fun in the cold at least. And I don't take to hunger that well. Earlier, during such times, I'd come home to eat a tortilla while I was cooking or make rice and gobble it up with some curd. Nothing more comforting for a Tamilian :) Nowadays, thanks to my diet, I'm way more creative. I end up using canned beans or frozen veggies on Wednesdays and quickly make myself a meal. Last Wednesday, I made this curry. It was really quick and absolutely lickable, dare I say so myself. This doesn't even require a recipe considering this blog's followers, but this is for all those Twitter friends of mine who tweet every night about food :) </div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGx3BCHuOJ87If7jM1-qZMvykevEEmtN4uNDg7Wkrd86HrCsnvOOEnvopHmwHZ-KDfVwFHK1SwPs4dPebGi8GQUBdz2zRY2O5mLp7jJiTlPazgwXo7_tSz-GEZsY5KWjORWOVYMpAe1sj/s400/DSC00090.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5577809623233524450" /></div><div><br /></div><div><br /></div><div style="text-align: justify;">Ingredients</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2 small Potatoes - sliced lengthwise</div><div style="text-align: justify;">1 carrot - peeled and cut lengthwise</div><div style="text-align: justify;">1/2 an onion</div><div style="text-align: justify;">1 Jalapeno/Green Chilli, chopped</div><div style="text-align: justify;">Any other random vegetable - I didn't have anything else!</div><div style="text-align: justify;">1 tsp Kalonji (Substitute with Jeera/Cumin seeds)</div><div style="text-align: justify;">2-3 tsp Garam Masala</div><div style="text-align: justify;">1 tsp Cayenne Pepper (Chilli powder)</div><div style="text-align: justify;">1 tsp turmeric (I didn't use it because I didn't have any!)</div><div style="text-align: justify;">2-3 tbsp water</div><div style="text-align: justify;">1-1.5 tbsp oil</div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1. Heat oil, add the Kalonji or Jeera. Let it splutter. Add the onions and jalapeno or green chillies</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2. Let it cook for 2-3 mins, add the potatoes, sprinkle some water and close and let cook for 7-10mins. Thinner the slices of the potato, the better it is.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">3. Add carrots to this mixture and the rest of the spices, some more water IF the mixture is dry and let it close to let it cook.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4. Once they are partially cooked, take the lid off and let it cook for a good 5-7 mins. Stir if you think it's getting burned. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Voila! It's done. The spice level may be high for some people. I love spicy, hot food and so, the cayenne pepper, the Garam Masala and the chilli. You can adjust it accord to your preference. The quantity should be enough for one really hungry person or two people who behave decently when there is food around! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I didn't pay much attention to this curry. I throw one ingredient, wash the vessels lying in the sink or clean up. On this day, I made rotis along with the curry and that kept me occupied. One can think of a 101 vegetables to add to this mixture. Adding cabbage or beans, peas or bell peppers could work brilliantly. Or, even peanuts for the crunch factor. If you are the type to use the Microwave which I admit I have become, you can zap the potato or carrots in the microwave for a quick 3-4 mins before adding to the onions on gas. You can add some coconut milk to make this a gravy or some tomato sauce. I ate a satisfying meal that night - yogurt sprinkled with some Garam Masala (friend's care package again!) and rotis and this curry. The pictures certainly may not scream, 'make me now.' But then, this blog hasn't been about that at all. So, this is all I can manage in the kitchen I have with yellow lights with a camera whose battery is dying as I click and a grumbling stomach at 9.30 PM on a weeknight :)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sometimes, I'm so exhausted, just the thought of cooking when I have assignments and deadlines to catch up with tires me. Like this time, I didn't think I was going to make rotis. I thought I'd stuff my tortillas (I always have a pack of Whole Wheat tortillas in my fridge and readymade Rotis just in case) and top it with some cheese or an egg and make a meal out of it. But when I started working on the vegetables, new energy took over and I cleaned the kitchen, made rotis and washed vessels - all by the time this sabzi was ready to eat. Cooking meals like this everyday in order to keep to my resolution of not buying food to eat has made me feel more productive and I feel better at the end of every week. Twitter friends help me a lot in this regard. Every night, someone posts about the #dinner they're eating or they want to eat. And I end up thinking how I can't skip a meal or how I can't eat crap. I feel responsible. I feel responsible as a food blogger who is aware of the positive effects of food and cooking, as a person who believes earnestly that good food makes me and this world better. Then, I cook for myself. It isn't as bad. It is emotionally tough sometimes, but it is liberating most of the time.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Try cooking yourself a meal today. It doesn't have to be as fancy as we food bloggers make it out to be sometimes. It doesn't have to involve a lot of money or eating out. It could be something as soul satisfying as a bowl of dal or a curry made in 15 mins in a pressure cooker. If I can do it, you can do it. There's no one lazier than me and I've been spoiled all my life with adoring grandmothers, fantastic room-mates who didn't let me enter the kitchen, a mother who got interested in cooking for our sake, a food and cooking crazy husband and a chef of a mother-in- law. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cook something. Eat well. You will help yourself and without knowing, this world that we live in. </div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com12tag:blogger.com,1999:blog-3645388709754728239.post-22659571677391856262011-02-12T16:45:00.007-05:002011-02-14T17:53:20.855-05:00Chocolate cookies<span class="Apple-style-span" ><i>A</i></span>nd with that, I'm back. Hopefully, for longer than just this one post. So yeah, a lot has happened in the last 4-6 months that we haven't done anything related to this blog. After a rather cheesy post (in retrospect) and several good wishes later, I have 4 months 19 days, 19 hours, 13 mins and 10 seconds to go as I write this line. My solitary cooking and eating habits have improved vastly thanks to some New Year resolutions. My resolution this year or at least for this semester is to cook at home and eat home cooked food only. I'm not eating any sugar or sugar substitutes (slowly cutting that down) and eating only brown rice/quinoa. I spent most of last year, from June, to be precise, eating only bulgur/couscous/quinoa with occasional rice indulgences. I don't quite regret it. I'm way fitter now and way stronger physically. However, I lost control a couple of times last year. Once, when I had Finals week breathing down my neck and cookies, random food and anything that made me happy and stuffed. Next, in December, I went to California for a cousin/sibling reunion. While I ate normally most of the time in LA/SFO, the last 4-5 days when we returned the car and did nothing but lie around watching TV, we lost it. In order to show sisterly love to our baby brother, we baked a lot. And ate a lot thanks to his emotional blackmail. <div><br /></div><div>This cousin of mine stays an hour away from me. We didn't talk much to each other over the last so many years. Suddenly, we all seemed to bond on this mighty California trip. How, why and what happened is anyone's guess. While he likes to point out that we never spoke to him, I think I have the whole family nodding their heads in agreement when I say that he was a very quiet kid. It is also quite shocking these days for me to see kids like him and my youngest sister act like adults. Because they are adults now. I don't feel old or anything, but just that as this cousin of mine pointed out, I have become rather maami-like (like an aunt- very maternal; feminine version of avuncular, I suppose) So, anyway back to food. This kid loves food. I remembered all the times in my granny's house when we'd all stuff ourselves with food and eat dessert too. While some of us ate dessert much later or skipped it sometimes, he never did. He has a sweet tooth and everyone in the family knows that. My aunt, granny and my mum have been known to send sweets, bought or home-made through every other person who goes to Chennai. I remember the days we drove to my granny's house to pick up the 'bhakshanam' (snacks) and bought Chiroti from Subbamma's (an old store in Bangalore selling amazing snacks and delicacies. Sigh) for him. </div><div><br /></div><div>So, when I came back from California, we started talking more. More emotional blackmail ensued from his side. And since he loves chocolate (and how!), I decided to bake him<a href="annies-eats.net/2011/01/14/giant-double-chocolate-cookies/"><span class="Apple-style-span" > <span class="Apple-style-span">these</span></span></a>. I saw them on Tastespotting and haven't stopped thinking about them ever since. I cut the recipe by half for the sake of good health and made them. While mine don't look like hers by any standards, I have to say that they were tasty. I didn't get the dark chocolate colour she got probably because of the difference in the kind of cocoa powder she used. I also cut down on the chocolate chips. My cousin may not be too happy about that! </div><div><br /></div><div>All said and done, several of my friends on Twitter have been asking me to come back to blogging about food. And some of them ask for simple recipes, some just want to see pictures. I hope that this post is just the beginning and both A and I blog more regularly going forward. He is currently busy with his sister's wedding and I can't believe I'm missing the biggest event in my in laws' house after I got married. Calling them, hearing how much they miss me and all the noise behind makes me home sick. Terribly. But like someone pointed out to me on Facebook, this too shall pass and soon, I will be cooking and baking with A on my side (who'd have figured out a way to get that dark chocolate colour and wouldn't have skimped on ingredients!) I also don't have pictures for this post since my house is pretty dark thanks to the never-ending winter in Syracuse. I'm going to try to take pictures during the weekends to post with recipes going forward.</div><div><br /></div><div>V, this one goes out in a mail to you on Monday. For Valentine's Day ;) </div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com9tag:blogger.com,1999:blog-3645388709754728239.post-73000824968283219162010-10-01T18:10:00.008-04:002010-10-01T18:48:01.756-04:00We are not blogging...<b><i><span class="Apple-style-span">B</span></i></b>ecause we are not cooking. I'd love to say like every other time or every other blogger, that we've been cooking but just not found the time to blog. A has found the time to blog and I've just about figured that I need to realign my priorities to still do what I want to do, apart from what I hate- studying :P <div><br /></div><div>But the truth is that in spite of the foodies that we are, we both haven't cooked good meals in quite sometime now. A left for India in August and spent a month at my parents' eating my mom's food and helping her cook (She is touched, shocked, amazed and rather happy -since she hates cooking :P)</div><div><br /></div><div>I had the most hectic summer semester with classes and enough readings to last me a lifetime. I'm currently in the Fall semester and finally settled down. Today, I spoke to A for a long time after a long time. Its funny how we haven't had a heart-to-heart conversation in ages now. And we are husband and wife. Yes. Still. I've had people either expecting me to cry at the drop of a hat missing him. Or, there are feminists who think that I should totally be nonchalant about my relationship status and act like he doesn't exist. Sorry to disappoint you, folks. I'm in the middle somewhere. I miss him terribly every single time I eat. Because he cooked most of the time and I just ate. Now I have to cook and eat. And every single time I have to clean the house. I'm only used to supervising and now I have to do it myself. Albeit, it is being done once in 3 months.</div><div><br /></div><div>Today, during our lengthy conversation, he was talking of returning to cooking now that he's settled in his own apartment. He said he'd been trying to bake bread and cookies for a week now and every attempt was a failure. I was quite surprised. He is a master baker. He may make mistakes, but they don't repeat. I spoke of how I've been planning forever to make bread and never got around to doing it. I told him how I went to our favourite food blogs and kept telling the blogger am going to try their latest recipe, buy the ingredients but never end up making it. We laughed saying we've become lazy.</div><div><br /></div><div>Suddenly, he banged his fist and I had a tear rolling down my cheek. Its no fun anymore. Before getting married, I couldn't identify one Dal from another. And he'd cook the usual, sabzi, chawal, dal, sambar. Nothing special. Ours was an arranged marriage. We fought every single day until we got married and after we got married. We've had a turbulent time together. Except for food. Until we discovered how much we liked food and cooking and eating. We took our own sweet time getting to know each other and it was hell until we figured it out. </div><div><br /></div><div>I knew I'd miss him and he'd miss me. I mean, who doesn't miss their spouse when you're away from them, right? And we were ready for the heartache and what not. But this is something else! I just can't seem to make anything more than random one pot meals or worse, Maggi noodles for dinner. While he is struggling with basic cooking and baking in spite of spending on a new kitchen with all the equipment. It struck us today that its going to be a bad year for our foodie-selves. He said he'd not made Pasta in ages while I thought of the rotting pasta in the fridge. That is his favourite meal. I haven't made Vethe Kuzhambu in ages while he has it often. My favourite meal. </div><div><br /></div><div>I broke down after a long time. Ever since things have been working - read university admits, job in India etc, I've not worried about anything. Today was something else. I was scared I will never eat good food again. Ya, I'm like that. I get scared about missing out on food. You can safely call me a lunatic now.</div><div><br /></div><div>Then the calm voice spoke ( certainly not me, it was him!). We figured it out. Its going to take us time to come back to this blog and write about the joys of eating. Right now, we're hardly cooking anything much. And for those of you whose recipes I've bookmarked, I promise I will get to it sometime. Or, maybe <i>we</i> will. In a year or so. And credit you too. </div><div><br /></div><div>Please bear with us. We are humans after all, though I know I seemed like I was a super woman. I assure you, I'm not. And he has never been a super man. So there.</div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com13tag:blogger.com,1999:blog-3645388709754728239.post-89969377253975823582010-07-26T18:14:00.013-04:002011-05-18T09:36:26.853-04:00Chocolate Eclairs + Old post alert!<div align="justify"><span style="color:#000000;"><strong><span style="color:#cc0000;">A</span></strong>s I was poring through our previous posts and drafts, I was shocked to see that I never hit the 'publish' button on this post! Since I'm too lazy to edit the post to confirm to present, I'm going to just hit the publish button :P I don't pride on my literary but try to bear with this rather anachronistic post ;)</span></div><br /><br /><div align="justify"><span style="color:#000000;"></span></div><br /><br /><div align="justify"><span style="color:#000000;">This has not just been on my baking list, but also on my to-eat list :P N & I managed to have a few GOOD ones at </span><a href="http://alons.geomerx.com/"><strong><span style="color:#cc0000;">Alon's</span></strong></a><span style="color:#000000;">. Since then, I've been wanting to make them at home. It's a pity that I ended up baking these AFTER N left had left for New york. I was browsing through Dorie Greenspan's Baking: From my Home to Yours and I came across her Peppermint Cream Puff Ring's recipe. While I wasn't in the mood to bake the gargantuan looking ring, I did scale down the recipe for the choux pastry dough. </span></div><br /><br /><div align="justify"><span style="color:#000000;"></span></div><br /><br /><div align="justify"><span style="color:#000000;">I have to admit that this was one of the easier things to make. Very few ingredients are involved and I didn't even use an electric beater. And it came out pretty darn good. I got too lazy to make the pastry cream, which is typically used as a filling in these eclairs so I just whipped up some cream. The eclairs are just not the same without the pastry cream, but the cream puffs themselves came out rather well. I'm definitely keeping this recipe for future needs since these are fairly easy to make and look pretty cool ;)</span></div><br /><br /><br /><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Chocolate_Eclairs/?action=view&current=DSC00129.jpg" target="_blank"><img style="WIDTH: 631px; HEIGHT: 613px" height="665" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Chocolate_Eclairs/DSC00129.jpg" width="779" border="0" /></a></p><br /><span style="color:#000000;">For the Choux Pastry</span><span style="color:#000000;"><br /></span><br /><br /><div align="justify"><span style="color:#000000;"></span></div><br /><br /><div align="justify"><span style="color:#000000;">1/2 c all purpose flour</span></div><br /><br /><div align="justify"><span style="color:#000000;">1/2 stick butter</span></div><br /><br /><div align="justify"><span style="color:#000000;">2 large eggs, beaten (should amount to 1/2 c liquid)</span></div><br /><br /><div align="justify"><span style="color:#000000;">2 tbsp sugar</span></div><br /><br /><div align="justify"><span style="color:#000000;">1/2 c milk (I used 2% reduced fat)</span></div><br /><br /><br /><div align="justify"><span style="color:#000000;">For the whipping cream</span></div><br /><br /><br /><div align="justify"><span style="color:#000000;">1c heavy whipping cream</span></div><br /><br /><div align="justify"><span style="color:#000000;">2 tbsp sugar</span></div><br /><br /><div align="justify"><span style="color:#000000;">1 tsp vanilla extract</span></div><br /><br /><br /><div align="justify"><span style="color:#000000;">For the chocolate drizzle</span></div><br /><br /><br /><div align="justify"><span style="color:#000000;">I have to admit that I ramdomly added some of the leftover cream to some chocolate chips and melted them over a double boiler so I can't give any measurements ;)</span></div><br /><br /><br /><p align="justify"><span style="color:#000000;">1. Preheat oven to 400 F.</span></p><br /><br /><p align="justify"><span style="color:#000000;">2. In a heavy bottom saucepan, bring the milk, butter and sugar to a boil.</span></p><br /><br /><p align="justify"><span style="color:#000000;">3. Reduce the heat to medium-low. Add all the flour at once and then stir vigorously with a spatula. Cook for about 2-3 more mins.</span></p><br /><br /><p align="justify"><span style="color:#000000;">4. Remove from heat and let the dough cool down until warm. In order to accelerate the cooling process, continue mixing with the spatula.</span></p><br /><br /><p align="justify"><span style="color:#000000;">5. Once the dough is warm (if you can stick your finger in for 10 seconds without wincing, it's fine!), add the beaten eggs to the dough. Mix well to form a smooth, uniform and a somewhat shiny/silky dough.</span></p><br /><br /><p align="justify"><span style="color:#000000;">6. Pipe the dough on to a baking tray lined with a silicone mat. I piped it without a tip into wide stripes. If piping is not your thing, just take a small ladle and scoop the dough and place mounds on the baking tray.</span></p><br /><br /><p align="justify"><span style="color:#000000;">7. Bake in the middle rack for about 12-13 mins. Then reduce the temperature to about 375 F and continue baking until the top is golden brown and 'crusty', about 20-25 mins.</span></p><br /><br /><p align="justify"><span style="color:#000000;">8. Remove from the oven and cool them completely on a cooling rack.</span></p><br /><br /><p align="justify"><span style="color:#000000;">9. Cut them in the middle. Sandwich the two pieces with whipped cream and pour some lukewarm chocolate ganache on top. Refrigerate until the chocolate has hardened.</span></p><br /><br /><p align="justify"><span style="color:#000000;">10. EAT!</span></p><br /><br /><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Chocolate_Eclairs/?action=view&current=DSC00122.jpg" target="_blank"><img style="WIDTH: 658px; HEIGHT: 502px" height="679" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Chocolate_Eclairs/DSC00122.jpg" width="915" border="0" /></a></p><br /><br /><div align="justify"><span style="color:#000000;">The sight of the choux pastry dough 'stripes' rising in the oven to take the form of cream puffs was really neat. The cream puffs themselves were almost 'hollow' and porous on the inside. I finished a couple even before I filled them with cream ;)</span></div><br /><br /><div align="justify"><span style="color:#000000;"></span></div><br /><br /><div align="justify"><span style="color:#000000;">Needless to say, N was not too happy to see the pics. I told her that I'd try to make up for this audacity by baking her a </span><a href="http://www.wedaholic.com/archives/croquembouche_discover_the_new_trend_in_wedding_cakes.php"><strong><span style="color:#cc0000;">Croquembouche</span></strong></a><span style="color:#000000;"> some day ;)</span></div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com0tag:blogger.com,1999:blog-3645388709754728239.post-20407526651211326642010-07-21T00:31:00.004-04:002010-07-31T16:12:08.425-04:00Eggless Jalapeno Corn Cheese Muffins.<div align="justify"><span style="color:#000000;"><em><span style="color:#cc0000;">O</span></em>ne of the things that I'll miss the most about the U.S - friends and family here. In certain cases, friends have pretty much become family! One such family (the Gs) are not only a source of moral support for us, but also a source of inspiration. One of the family members is battling cancer and the resolve that person has shown has been nothing short of astounding. It is unbelievable to see the smiles, the sheer appreciation for life and the unfettered determimation to fight through adversity. I truly run out of words to express my amazement!<br /></span><br /><span style="color:#000000;">I recently invited them for dinner. While </span><a href="http://www.indiamarks.com/guide/Aaloo-Tikki-Chhole-The-famous-North-Indian-Street-Food/10738/"><strong><span style="color:#cc0000;">tikki-chholay</span></strong></a><span style="color:#000000;"> was the main course, I knew they liked baked stuff. While they weren't particularly averse to eating baked goods containing eggs, they really preferred if they didn't. I didn't have much time and I consider Dorie Greenspan's basic muffin recipe to be a life saver in such circumstances. I have tweaked it enough to remove the egg and be able to retain the texture to a reasonable extent. However, this time, I decided to give it a savory touch. Hence, these Jalapeno Corn Cheese Muffins.</span><br /><br /></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Eggless%20Jalapeno%20Corn%20Cheddar%20Muffins/?action=view&current=DSC00151.jpg" target="_blank"><img style="WIDTH: 624px; HEIGHT: 605px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Eggless%20Jalapeno%20Corn%20Cheddar%20Muffins/DSC00151.jpg" width="844" height="655" /></a></p><br /><div align="justify"><br /><span style="color:#000000;">Ingredients:<br /><br />3/4 c cornmeal<br />3/4 c whole wheat flour<br />2 tsp salt<br />2 tbsp sugar<br />1 tsp baking soda<br />1 1/4 tsp baking powder<br />1 medium jalapeno, finely diced (you could choose to retain or remove the seeds)<br />1 stick (8 tbsp) butter (I used </span><a href="http://www.parkay.com/index.jsp"><strong><span style="color:#cc0000;">Parkay</span></strong></a><span style="color:#000000;">), melted and cooled.<br />1/2 c corn kernnels (if you're using canned corn, make sure to dry them)<br />3/4 c buttermilk<br />1/2 c milk<br />1/4 c shredded cheese (I used Mexican cheese blend sold at Costco)<br />1/2 tsp Hungarian paprika powder (you could replace this with Cayenne pepper)<br /><br />1. Preheat oven to 400 F<br /><br />2. Beat the buttermilk and milk in a bowl and keep separately.<br /><br />3. In a large bowl, sift the flour, cornmeal, baking soda, baking powder, sugar and salt.<br /><br />4. Toss the jalapenos and corn kernels into the sifted ingredients.<br /><br />5. Add the wet ingredients (butter followed by buttermilk+milk mixture). Whisk until the ingredients have barely combined and you don't see any uncoated flour.<br /><br />6. Spoon this batter immediately into a well greased 12-muffin pan.<br /><br />7. Bake in center rack for about 13 mins or until a skewer comes out clean.<br /><br />8. Remove from the oven and let it cool on a cooling rack, but inside the tray for about 10 mins.<br /><br />9. Remove them from the pan and eat them right away ;)<br /><br />This recipe makes 12 muffins.</span><br /><br /></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Eggless%20Jalapeno%20Corn%20Cheddar%20Muffins/?action=view&current=DSC00157.jpg" target="_blank"><img style="WIDTH: 622px; HEIGHT: 932px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Eggless%20Jalapeno%20Corn%20Cheddar%20Muffins/DSC00157.jpg" width="693" height="971" /></a></p>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com12tag:blogger.com,1999:blog-3645388709754728239.post-62820986384901446122010-07-16T22:42:00.006-04:002010-07-23T22:53:43.171-04:00Chocolate Almond Brownies.<div align="justify"><span style="color:#000000;"><strong><em><span style="color:#cc0000;">I</span></em></strong>n the previous post, I alluded to the soccer world cup that concluded recently. I had the opportunity to watch the finals with a good friend of mine. His family has a sweet tooth and I am always looking for guinea pigs to try my experiments on ;) I baked these brownies the night before and let them sit so that they got sweeter with time. The recipe was inspired by Dorie Greenspan. I took her basic brownie recipe and tweaked it a bit.<br /><br />These served as dessert after a nice home cooked meal at my friend's place. I'm glad they liked the brownies and to top everything, the finals was one heck of a game. It started off a bit slow but picked up pace after the first half. If it weren't for a red card, the game would've ended with penalty kicks. But again, Spain played better than the Dutchmen and certainly deserved to win the world cup. To cut a long story short, good food+good friends+good game=Great time!</span><br /><br /></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Chocolate%20Almond%20Brownies/?action=view&current=DSC00064.jpg" target="_blank"><img style="WIDTH: 631px; HEIGHT: 861px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Chocolate%20Almond%20Brownies/DSC00064.jpg" width="976" height="946" /></a></p><br /><div align="justify"><span style="color:#000000;">Ingredients:<br /><br />2/3 c flour<br />3 large eggs<br />7 tbsp butter<br />6-7 oz semi-sweet chocolate chips<br />2/3 c almonds (toasted and coarsely chopped)<br />1 tbsp coffee extract<br />1 tbsp freshly brewed coffee decoction<br />1 tsp vanilla extract<br />1 c granulated sugar<br />1 pinch salt<br /><br />1. Preheat oven to 325F.<br /><br />2. Melt the chocolate and the butter in a bowl. I used a microwave. When the mixture is hot, add sugar and stir to dissolve. This will also help the mixture to cool down. Allow it to cool until warm. If you can stick your finger for 10 seconds without discomfort, the mixture is cold enough ;)<br /><br />3. Add the extracts and decoction to the bowl and stir to dissolve.<br /><br />4. In a large bowl, beat the eggs, one at a time with an electric beater. Do not overbeat since we're not baking a cake here. We want dense, moist, fudgy brownies ;)<br /><br />5. Pour the melted chocolate mixture into the egg, stirring continuously with a whisk.<br /><br />6. Add the flour and fold in the chopped nuts. Do not overmix.<br /><br />7. Pour the batter into a rectangular pan, lined with aluminum foil. I leave a long strip on one of the corners that lets me pull the whole thing after it has baked easily. Pour the batter into the pan. I used an 8" X 10" pan that was 2 inches deep.<br /><br />8. Bake in the middle rack for about 50-55 mins. or until a skewer comes out clean.<br /><br />9. Place the pan on a cooling rack and allow the brownies to cool completely in the pan. Then, pry the aluminum foil out of the pan and cut into squares.</span><br /></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Chocolate%20Almond%20Brownies/?action=view&current=DSC00061.jpg" target="_blank"><img style="WIDTH: 629px; HEIGHT: 972px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Chocolate%20Almond%20Brownies/DSC00061.jpg" width="705" height="990" /></a></p><br /><div align="justify"><span style="color:#000000;">These brownies had a nice crunchy crust on top and were pretty chewy and fudgy on the inside. The coffee was a nice addition. the almonds imparted additional richness (as if chocolate wasn't enough :P). </span></div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com11tag:blogger.com,1999:blog-3645388709754728239.post-17676860539676272172010-07-16T20:56:00.005-04:002010-07-21T00:30:26.700-04:00Bok choy with Tofu and Cashews.<div align="justify"><span style="color:#000000;"><em><span style="color:#cc0000;">I</span></em> hope everyone has gotten over their world cup fevers! For some, it must have ended in disappointment as their favorites got knocked out earlier that anticipated. I'm one of them since I am a huge Brazil fan! But at least they lost to Netherlands that eventually finished second. I don't intend to consume this space with my personal analysis of the world cup but it suffices to say that Spain really deserved to win. They outplayed their opponents in every facet of the game. </span><br /><br /><span style="color:#000000;">Things have taken a turn the personal front as well. I'll be moving to India for good! The support I've received has been tremendous, including the food blogosphere. People have been kind enough to answer some of my inane queries regarding availability of ingredients, oven-related concerns and so on ;)<br /><br />Coming to Bok Choy, it is something that has been flying under my radar for a long time. No real story about it! I've been wanting to try it for quite sometime and after googling for recipes, I got the hang of how to handle Bok Choy and then came up with this recipe on the fly.</span><br /><br /></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Bok%20Choy%20with%20cashews%20and%20tofu/?action=view&current=DSC09613.jpg" target="_blank"><img style="WIDTH: 629px; HEIGHT: 571px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Bok%20Choy%20with%20cashews%20and%20tofu/DSC09613.jpg" width="841" height="633" /></a></p><br /><div align="justify"><br /><span style="color:#000000;">Ingredients:<br /><br />2 medium size Bok Choys<br />2 c tofu, cut into 1" cubes and lightly fried on both sides<br />1/3 - 1/2 c roasted cashew nuts<br />4-5 dried red chillies<br />1 tbsp sesame oil<br />1 tbsp vegetable oil<br />1 tbsp soy sauce<br />2 tbsp finely chopped garlic<br />2 tbsp finely chopped ginger<br />1 tbsp rice wine vinegar<br />4 tsp honey<br />1 tbsp toasted sesame seeds<br />1 c water+extra for blanching the Bok Choy leaves.<br />salt to taste.</span><br /><br /></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Bok%20Choy%20with%20cashews%20and%20tofu/?action=view&current=DSC09590.jpg" target="_blank"><img style="WIDTH: 631px; HEIGHT: 364px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Bok%20Choy%20with%20cashews%20and%20tofu/DSC09590.jpg" width="973" height="603" /></a></p><br /><div align="justify"><br /><span style="color:#000000;">1. Cut the Bok Choy stems into 1" pieces after separating the leaves. Blanch the leaves in hot water for about 30 sec. Remove from water and place them on a kitchen towel to dry.<br /><br />2. Microwave the dried red chillies with 1/3 c water for about a minute. The water will turn red. Allow to cool. Grind into a paste with some salt and a couple of cashew pieces.<br /><br />3. In a pan (or Wok), add the vegetable oil, garlic and ginger and set the heat to medium-high.<br /><br />4. When the oil gets hot, add the stems. Sautee for about 3-4 mins until somewhat tender.<br /><br />5. Add the chilli paste, the blanched leaves, vinegar, tofu cubes and the roasted cashew nuts.<br /><br />6. Cook for another 2 mins and then add the remaining 1/3 c water.<br /><br />7. Cook until the stems are tender to your liking.<br /><br />8. Stir in the sesame oil and top it with toasted sesame seeds.<br /><br />This goes well with rice and serves 2 pretty hungry people.</span><br /><br /></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Bok%20Choy%20with%20cashews%20and%20tofu/?action=view&current=DSC09602.jpg" target="_blank"><img style="WIDTH: 633px; HEIGHT: 832px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Bok%20Choy%20with%20cashews%20and%20tofu/DSC09602.jpg" width="711" height="885" /></a></p>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com12tag:blogger.com,1999:blog-3645388709754728239.post-30597692205936258232010-06-16T07:25:00.008-04:002010-07-15T02:17:19.210-04:00Kuzhi Paniyaram<div align="justify"><span style="color:#000000;"><strong><em><span style="color:#cc0000;">I</span></em></strong> love recipes that salvage leftovers, or make more interesting stuff with leftovers than the 'main' dish. This is one such meal. While a lot of people actually make their dosa/idli/paniyaram batter for Kuzhi Paniyaram and make it regularly, we don't. Not because we don't like it. Just that I've never thought of it. We never had this, as kids at home. I mean, who had leftovers of Dosa! :) </span></div><br /><br /><div align="justify"><span style="color:#000000;">However, I saw </span><a href="http://sites.google.com/site/spiceclubfood/home/vegetarian/tiffin/panniyaram"><strong><span style="color:#cc0000;">Cham's recipe</span></strong></a><span style="color:#000000;"> for this and wondered about how cute they look! We tried it once. And I loved it. I mean, I'm obsessed that way. Obsessed about figuring out interesting recipes for what I think is leftovers :D Like the way I ruined a good lemonade by adding a highly concentrated 2 tbsp of strawberry syrup left over from a dessert experiment. All because I couldn't see it lying in the fridge. I love emptying the fridge. I feel efficient :D Which is why I can plan meals for the next two years and dream about an empty fridge. It gives me peace of mind when I plan and make a things-to-do list. Okay, I digressed. My OCDs don't end and this post isn't a forum for that!</span></div><br /><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Kuzhi%20Paniyaaram/?action=view&current=DSC09134.jpg" target="_blank"><img style="WIDTH: 601px; HEIGHT: 963px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Kuzhi%20Paniyaaram/DSC09134.jpg" width="709" height="1006" /></a></p><br /><div align="justify"><span style="color:#000000;">Coming back, we met</span><a href="http://masalavade.blogspot.com/"><span style="color:#cc0000;"><strong> her</strong></span></a><span style="color:#000000;"> </span><span style="color:#000000;">and she fed us fat, juicy looking, crisp-on-the-outside-but-spongy-on-the-inside Gunta Panganaalu. I love this name :D Reminds me of Shetty uncles from my childhood in Bangalore. Anyway, I loved the recipe and decided to pester my mom-in-law to finally get me an abel-whatever pan from India. She got me a non stick pan which was small. I wanted a large cast-iron one dreaming of making rounds of Kuzhi Paniyaram to feed hungry people. I have this vision of my house being the abode of abundance with people forever coming over to eat and all that. Much like the old times in India used to be. Its a different thing that A thinks rather differently about this! He gets scared at these harmless dreams. Okay, again, I digress.</span></div><br /><div align="justify"><span style="color:#000000;">So, when my mom-in-law got me this, the time was opportune. Want to know why? I thought I will show her how efficient a home-maker I was and how well I fed her son who looks so scrawny that people thought I ate his share of food too! So, the day before she landed, I ground up TONS of Idli/Dosa batter, so my fridge will look like the classic South Indian housewife's fridge. Big utensils with nicely risen batter. To make anytime and everytime. Since the word efficient doesn't apply to me for any part of my life, let alone my home-maker self, the idlis turned red. Ya. Red. I threw a tantrum because now, I didn't know how to show I was a good wife. I didn't wake up at 4 AM like the mom-in-law. I didn't pack fresh lunch for my husband. He took leftovers because I believe food tastes better the next day :P, I didn't get up lovingly to watch him eat cereal in the morning. Now, this Idli batter also threw me off course!</span></div><br /><div align="justify"><span style="color:#000000;">In sheer anger, I threw a lot of batter and sat there waiting for her to come. Come, the next day, without any pretence of jet lag, my mom-in-law was up at 4 poking in the kitchen. She saw the rest of the batter and decided to make dosas for bfast. She realized something was awfully wrong with the batter in probably 10 seconds. So, then she made this. Her son, after 2 years, ate hot breakfast and left for work, happy! She made sure I had my fill since I'm the breakfast person and I snacked on these the whole day.</span></div><br /><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Kuzhi%20Paniyaaram/?action=view&current=DSC09141.jpg" target="_blank"><img style="WIDTH: 631px; HEIGHT: 923px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Kuzhi%20Paniyaaram/DSC09141.jpg" width="745" height="1002" /></a></p><br /><span style="color:#000000;">*scene change - time moves - a year later*</span><br /><br /><div align="justify"><span style="color:#000000;">I come back from India to see old batter in the fridge. While I've become really efficient, my OCD hasn't really gone down. I decided to make a weekend breakfast out of this batter. I could've made Dosa, but, but, the memories of my mother in law rustling up some Kuzhi Paniyaram was too hard to forget. So, A got this for brunch one Saturday morning. It turned out to be brunch thanks to picture-taking. And may I say that it was brilliant! I loved the way it looked and how fast it cooked and how much less oil (oxymoron there!) it took.</span></div><br /><div align="justify"><span style="color:#000000;">Its a great idea of breakfast or even a snack and a great idea to finish up your batter. Add some onions and some coriander and ta-da, you have a spicy, filling meal ahead of you! I'm not posting a recipe since I've linked Cham's recipe to this. I make it more or less similarly and her recipe has worked wonderfully for me. Thank you, Cham :)</span></div><br /><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Kuzhi%20Paniyaaram/?action=view&current=DSC09149.jpg" target="_blank"><img style="WIDTH: 643px; HEIGHT: 536px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Kuzhi%20Paniyaaram/DSC09149.jpg" width="770" height="627" /></a></p>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com15tag:blogger.com,1999:blog-3645388709754728239.post-27507763694147168162010-06-04T20:51:00.015-04:002010-06-04T23:36:25.275-04:00"Grilled" Pineapple and Tofu Quesedillas.<div style="TEXT-ALIGN: justify"><strong><em><span style="color:#cc0000;">R</span></em></strong><span style="color:#000000;">ecently, N and I went for a little picnic. The problem is, our perceptions of a picnic are polar opposites. N's idea is to go to an enchanted place, sit down, talk, relax, eat, relax and then head home. My idea is to go there, grab a quick bite, canoe or kayak if possible, relax, , go for a hike and then head home. You get the picture ;) But I must give it to N for being a sport and playing along with me more than often. This was one such occasion. We went to a state park. We decided not to eat out because we had dinner outside the previous evening. So we decided to make these quesedillas and take them with us for our little picnic. They were very easy to make and it took us literally 15-20 mins. to make.</span></div><div style="TEXT-ALIGN: justify"></div><br /><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Grilled%20Pineapple%20and%20Tofu%20Quesedillas/?action=view&current=MoccasinCreekStParkMay232010.jpg" target="_blank"><img style="WIDTH: 645px; HEIGHT: 443px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Grilled%20Pineapple%20and%20Tofu%20Quesedillas/MoccasinCreekStParkMay232010.jpg" width="1011" height="568" /></a></p><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">The pineapples, however, weren't really grilled...as you're about to find out ;)</span><br /><br /><span style="color:#000000;">Ingredients (Makes 3 whole quesedillas)</span></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Grilled%20Pineapple%20and%20Tofu%20Quesedillas/?action=view&current=GrilledPineappleTofuQuesedillas.jpg" target="_blank"><img style="WIDTH: 651px; HEIGHT: 366px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Grilled%20Pineapple%20and%20Tofu%20Quesedillas/GrilledPineappleTofuQuesedillas.jpg" width="995" height="558" /></a></p><br /><span style="color:#000000;">3 pineapple rings</span><br /><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 cup tofu, cut into 1 inch cubes</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">2 jalapenos, chopped finely</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 small onion, chopped coarsely</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">2/3 c corn kernels</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">salt and pepper to taste</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1/2 tsp cumin powder</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1/2 tsp Chipotle chili powder</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">2/3 cup shredded cheese (we use the Mexican cheese blend available at Costco)</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 tbsp vegetable oil</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">6 tortillas</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span><span style="color:#000000;">1. In a pan, heat 1/2 tbsp oil. Add the jalapenos and onion. Let it cook for 2-3 mins.</span></div><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">2. Use the other 1/2 tbsp oil to fry the tofu cubes until golden brown on two sides. Set the pieces aside.</span></div><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">3. On this hot electric stove, place one pineapple ring and wait for about 10-15 seconds. Flip it. If you see 'grill-marks', continue. Otherwise, flip back until you see some marks. Repeat with remaining slices of pineapples. Once done, cut them into 1/2 inch pieces.</span></div><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">4. Add the corn kernels, cumin powder, chipotle powder, salt, tofu cubes and pepper and cook for 5 more mins. Add the pineapple pieces and set aside.</span></div><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">5. Take little butter on a flat bottom pan. When hot, place a tortilla on it. Sprinkle cheese on top of the tortilla. When the side exposed to the pan begins to brown, remove it from the pan. The cheese should have melted a little.</span></div><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">6. Repeat this with three out of the six tortillas. Fix the remaining tortillas without cheese.</span></div><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">7. On the tortilla without cheese, spread the veggie mixture and top it with a tortilla with the cheese. That makes one whole quesedilla. Similarly, make the remaining two.</span></div><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">Enjoy!</span></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Grilled%20Pineapple%20and%20Tofu%20Quesedillas/?action=view&current=DSC09531.jpg" target="_blank"><img style="WIDTH: 631px; HEIGHT: 603px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Grilled%20Pineapple%20and%20Tofu%20Quesedillas/DSC09531.jpg" width="930" height="678" /></a></p><span style="color:#000000;">We really enjoyed the flavors. The heat from the jalapenos was countered by the sweetness of the pineapple. The smoky nature of the chipotle chili and the heartiness added by tofu were also great. We had a great time and these quesedillas were more than enough to keep us energized!</span>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com17tag:blogger.com,1999:blog-3645388709754728239.post-61753106738720074012010-05-31T20:46:00.015-04:002010-06-01T23:12:20.409-04:00Chocolate-Chip Shortbread Cookies<div style="TEXT-ALIGN: justify"><span style="color:#000000;"><strong><em><span style="color:#cc0000;">N</span></em></strong> and I are usually pretty bad with cookies! What a lovely, encouraging way to start writing a post after ages ;) But it is the sad truth. The recipes are pretty easy to follow, we use all the right ingredients, and thanks to my profession, we even try to measure as accurately as possible. But when they come out of the oven, they do not look or taste like the ambrosia we so desperately crave for. Instead, we get these adobes that could shatter out jaws into smithereens. But N and I love to bake and we typically never give up on anything. We even had the gall to try macarons recently. Needless to say, we failed ;) OK enough that is self-deprecation!</span> </div><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">One fine Saturday, N and I decided to bake a funky cake. Something we had never tried before. We tried to get some inspiration from books so we decided to call upon <a href="http://www.doriegreenspan.com/"><span style="color:#cc0000;"><strong>Dorie Greenspan</strong></span></a>. As we opened the book, we stumbled upon a particular page, thanks to a bookmark placed randomly. N and I smiled at each other after seeing what was on that page. It read "espresso-chocolate shortbread cookies." Reveries of unsuccessful experiments and attempts started to flood our brains. But on a whim, we decided to give cookies another shot. N told me that shortbread cookies are apparently very soft, buttery and delicate. Considering our luck with cookies in the past, we even realized that we didn't have any espresso powder. And I was quite averse to expending 2 sticks of butter on something I wasn't confident :P So we even decided to halve the recipe. Since we made these subtle changes, I think I can go ahead and post the recipe for the cookies without getting into copyright violations ;) Suffices to say that Ms Greenspan, N and I LOVE you and credit you (partially :P) for these fantastic cookies.</span></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/chocolate%20chip%20shortbread%20cookies/?action=view&current=DSC09317.jpg" target="_blank"><img style="WIDTH: 622px; HEIGHT: 932px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/chocolate%20chip%20shortbread%20cookies/DSC09317.jpg" width="721" height="974" /></a></p><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">Ingredients</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 cup unbleached all purpose flour</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 stick butter, cut into cubes and softened</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1/3 cup powdered sugar (obtained by pulsing granulated sugar in a food processor)</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1/2 tsp vanilla extract</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1/2 c mini-chocolate chips </span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1. Beat the butter and sugar in a bowl with an electric beater until smooth and creamy, about 3-4 mins.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">2. Add vanilla extract and beat a couple of more rounds.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">3. Add the flour in 3 batches and beat until just incorporated. Do not beat excessively.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">4. Fold in the chocolate chips with a spatula. Cover the bowl with Saran wrap and refrigerate for an hour.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">5. On a floured plastic (we used a zip loc bag), roll out the dough into a 1/4 inch rectangle. Before you do this, make sure the dough is hard and not too soft. This can be tested by trying to roll it with a rolling pin. If the dough is hard enough, it'll offer some initial resistance and then rool out fairly easily. If you do not observe this initial resistance, it means that the dough needs to be refrigerated again.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">6. Take another zip loc bag and place it on top of the rolled dough. Refrigerate this sheet for another hour or so. This helps cookies retain their shape upon baking.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">7. 10 mins prior to taking the refrigerated sheet, preheat the oven to 325F.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">8. Line a cookie tray with parchment paper. The dough has plenty of butter so it is not necessary to grease the parchment paper further.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">9. Cut about 2 inch squares while the dough is cold. Place the squares on the tray and bake it for about 20-22 mins. Note that the cookies won't turn very brown. They'll have a pale yellow color.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">10. Cool them until they reach room temperature. This is very important. N and I, in our fit of joy, tried to eat one straight out of the oven and it disintegrated easily. So we had to learn things the hard way, as usual ;)</span></div><br /><br /><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/chocolate%20chip%20shortbread%20cookies/?action=view&current=DSC09310.jpg" target="_blank"><img style="WIDTH: 624px; HEIGHT: 986px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/chocolate%20chip%20shortbread%20cookies/DSC09310.jpg" width="730" height="1022" /></a></p><br /><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">We are SO glad we tried these cookies. The buttery aroma filled the house during the whole process and the cookies turned out to be pieces of heaven that just melted in our mouths. Absolutely superb!</span></div><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">We are over our cookie-baking fears and ready to bake some more. We've had our share of disappointments in the past but well, as they say...That's the way the cookie crumbles ;)</span></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/chocolate%20chip%20shortbread%20cookies/?action=view&current=DSC09325.jpg" target="_blank"><br /><img style="WIDTH: 625px; HEIGHT: 641px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/chocolate%20chip%20shortbread%20cookies/DSC09325.jpg" width="710" height="683" /></a></p>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com15tag:blogger.com,1999:blog-3645388709754728239.post-47587972865683794732010-05-28T17:38:00.011-04:002010-05-28T18:34:22.905-04:00Eggplant in spicy ginger-garlic sauce<div style="TEXT-ALIGN: justify"><b><i><span class="Apple-style-span" style="color:#cc0000;">D</span></i></b><span style="color:#000000;">o you like eggplant? I know there are either 'haters' or 'lovers' in each of us when it comes to eggplant. I love eggplant. My eggplant fascination goes a long, long way. Back when I was a kid, I used to wait eagerly for my granny to make her Vangibath recipe. Nothing, nothing can pull me away from tamarind and other sour food. I love tamarind and could possibly eat it by itself. Okay, I have done that too. But then, I digress.</span></div><span style="color:#000000;"><br /></span><div style="TEXT-ALIGN: justify"><span style="color:#000000;">Actually not. That is the major reason why I love Chinese cuisine. Or, at least the Indo-Chinese food. Its sweet, sour and spicy - all at the same time. However, for all my eggplant fascination, I'm no fan of soggy eggplant in a Chinese sauce. A is. He loves all kinds of vegetables and anything Chinese. So, every single time we go to a Chinese restaurant, he is always wanting to try this dish and I keep avoiding it. Thanks to me being the dominant one in the relationship (I needn't have specified that now, right?), we've escaped the eggplant dish so far.</span></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Decorated%20images/?action=view&current=DSC09197.jpg" target="_blank"><img style="WIDTH: 624px; HEIGHT: 978px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Decorated%20images/DSC09197.jpg" width="725" height="1015" /></a></p><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;">That said, beggars can't be choosers. Especially, when you beg your husband to cook fantastic food when its your turn to indulge him. How much A loves cooking is actually an understatement on this blog now. And in my life too. I take it for granted every evening that A will come up with something. This is one of those dishes that I couldn't him stop him from making. I agreed on a sulky note to just make do with the gravy and tofu in the dish. </span></div><span style="color:#000000;"><br /></span><div style="TEXT-ALIGN: justify"><span style="color:#000000;">Well, what do you expect, ladies and gentlemen, I was wrong. Yet again. This is one of my favorite Chinese dishes now. I can't claim that all eggplant haters will love this dish, but surely, do try it and let us know how you liked it! Here is the recipe.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">Ingredients</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 large eggplant, cut into 1 to 1.5" chunks</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 large onion, coarsely chopped</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1/2 cup tofu, cubed and fried with minimal oil until crisp on both sides</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">2 tbsp sesame oil</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 scallion, bulb and green part separated</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">3-4 large garlic cloves, finely chopped</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">3-4 tbsp coarsely chopped ginger</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">3 tbsp brown sugar</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">2 tsp molasses (optional)</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 tbsp vinegar</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 tbsp rice wine vinegar</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">2 tbsp canned tomato sauce or puree</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">2-3 tbsp soy sauce</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">salt and cayenne pepper powder to taste</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1-2 tsp red chilli flakes</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1/3-1/2 cups water.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1 tbsp sesame seeds</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">1. Get started on the sauce. Take 1-2 tsp sesame oil when hot, add sesame seeds, garlic and ginger. When the garlic starts to turn brown, add the tomato sauce. When is almost cooked, add the molasses, brown sugar, soy sauce, cayenne pepper powder, salt, both vinegars and water. Reduce the heat to medium-low and let things simmer for 10-15 mins. Add the tofu at the 5 minute mark so that it absorbs all the flavors.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">2. While the sauce simmers, in a separate pan, fry the eggplant on medium heat until tender but not mushy. Add some salt and red pepper flakes to it while its cooking. Keep it separate.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">3. In the same pan, fry the onions with some oil, salt and red pepper flakes.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">4. Add the eggplant and pour the sauce on top. Cook until the eggplants almost turn soft, about 5-6 mins. This will also let the flavors to absorb further.</span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">5. Top with chopped greens from the scallion. </span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">Enjoy it hot with rice!</span></div><div style="TEXT-ALIGN: justify"></div><br /><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Decorated%20images/?action=view&current=DSC09184.jpg" target="_blank"><img style="WIDTH: 628px; HEIGHT: 940px" border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Decorated%20images/DSC09184.jpg" width="714" height="971" /></a></p><br /><span style="color:#000000;">It has this nuttiness thanks to the sesame seeds and the crisp tofu works great against the soft eggplant. I'm sure this'd go great with whole wheat noodles or rice vermicelli too! We had it with hot steaming rice and ate it with our hands :D I think, for meals like this, eating with hands wins hands down (pun unintended!) as against with a fork!</span><br /><div style="TEXT-ALIGN: justify"><span style="color:#000000;"><br /></span></div><div style="TEXT-ALIGN: justify"><span style="color:#000000;">What do you think? </span></div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com21tag:blogger.com,1999:blog-3645388709754728239.post-65151172523649366852010-05-18T23:59:00.006-04:002010-05-20T19:34:22.063-04:00Barley salad<div align="justify"><span style="color:#000000;"><strong><em><span style="color:#cc0000;">S</span></em></strong>o, when I saw this salad last summer on </span><a href="http://ecurry.com/"><span style="color:#cc0000;">Soma's blog</span></a><span style="color:#000000;">, I just knew I had to do it. And I've made it several times since then. I love trying out new grains and barley was casually added to the list. I'd bought barley, but hadn't figured out what to do with it. Just when I think this way, Soma, very helpfully comes up with a </span><a href="http://www.ecurry.com/blog/soups-and-salads/salad/jewel-salad/"><span><span class="Apple-style-span" style="color:#990000;">post</span></span></a><span style="color:#000000;"> :D So, I figured, might as well do what she did.</span> </div><br /><div style="text-align: justify;">Its amazing how filling this dish is, and how easily it can be put together. It requires a lot of chopping work, what with the myriad veggies thrown in, but trust me, its all worth it. Now, again, come this summer, I was determined to make it, click it and post it!</div><br /><div style="text-align: justify;">As <a href="http://saffrontrail.blogspot.com"><span class="Apple-style-span" style="color:#990000;">Nandita</span></a> and I were discussing on <a href="http://twitter.com/nandiniv"><span class="Apple-style-span" style="color:#990000;">Twitter</span></a>, sometimes, some dishes come out so well. And mostly during dinner at my place thanks to that being the only major meal cooked! Either I find the photos not great, or I just don't take any pictures. While I don't want to put any pressure on myself to take a picture of every thing I eat, I don't want to skip posting great recipe ideas on this blog. What do you guys do? How do you cope?</div><p align="center"><a href="http://s657.photobucket.com/albums/uu300/delectablyyours/Barley%20Salad/?action=view&current=DSC09166.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i657.photobucket.com/albums/uu300/delectablyyours/Barley%20Salad/DSC09166.jpg" width="607" height="881" /></a></p><div style="text-align: justify;">Here is the recipe!</div><div style="text-align: justify;"><br /></div><div align="justify">Ingredients</div><div align="justify"><span style="color:#000000;">1 cup barley</span></div><div align="justify"><span style="color:#000000;">1-1.5 cups mixed veggies (carrots, beans, corn- we used the frozen mix :D)</span></div><div align="justify"><span style="color:#000000;">1 cup spinach (fresh leaves) - no need to chop them.</span></div><div align="justify"><span style="color:#000000;">1 small onion, diced</span></div><div align="justify"><span style="color:#000000;">1 tsp cumin seeds</span></div><div align="justify"><span style="color:#000000;">1 star anise</span></div><div align="justify"><span style="color:#000000;">1 tsp garam masala</span></div><div align="justify"><span style="color:#000000;">1/2 tsp red chili powder (or cayenne pepper powder)</span></div><div align="justify"><span style="color:#000000;">1 tbsp oil</span></div><div align="justify"><span style="color:#000000;">salt to taste</span></div><div style="text-align: justify;"><br /></div><div align="justify"><span style="color:#000000;"></span> </div><div align="justify"><span style="color:#000000;">1. Cook the barley. We did so in a microwave. Cook until its tender but not too chewy/mushy. We ended up using about 2-3 cups of water. It took us about 15-20 mins. to cook the barley. Once cooked, drain if there is any excess water remaining.</span></div><div style="text-align: justify;"><br /></div><div align="justify"><span style="color:#000000;"></span> </div><div align="justify"><span style="color:#000000;">2. While the barley is cooking, add 1/2 tbsp oil to a skillet. When hot, add the cumin seeds and star anise. When they crackle, add the onions and the veggies (except spinach) together. Let them cook for about 3-4 mins.</span></div><div align="justify"><span style="color:#000000;"><br /></span></div><div align="justify"><span style="color:#000000;">3. Add the spinach and all the spices and let it cook for another 5-10 mins.</span></div><div style="text-align: justify;"><br /></div><div align="justify"><span style="color:#000000;"></span> </div><div align="justify"><span style="color:#000000;">4. When the veggies are almost tender enough to eat, add the cooked barley with remaining 1/2 tbsp oil. This will avoid individual grains from sticking together.</span></div><div style="text-align: justify;"><br /></div><div align="justify"><span style="color:#000000;"></span> </div><div align="justify"><span style="color:#000000;">5. Cook for 2 more mins. Let it rest for a couple more minutes.</span></div><div style="text-align: justify;"><br /></div><div align="justify"><span style="color:#000000;"></span> </div><div align="justify" style="text-align: justify;">And you're ready to go!</div><div style="text-align: justify;"><br /></div><div align="justify"><span style="color:#000000;">Make it this summer. This works great as a salad or as a pulao too. We try to create different flavors every time we make this. Last time we made it, we experimented with Thai flavors. When you cook the barley in the microwave like we did, there is no need to soak it even. While I cut the vegetables, this cooked in the MW and it was drained and ready by the time I got done with cooking the veggies. How easy can it get?</span> <span style="WHITE-SPACE: pre" class="Apple-tab-span"></span></div>A_and_Nhttp://www.blogger.com/profile/18397018064204198270noreply@blogger.com27