Tuesday, January 30, 2007
Did you read the copyright statement?
I'm writting this here so all my readers know how TV shows are researched.
I'm trying to figure out what I can do about this.
I had written to the channel here is what they say:
Thanks for watching TIMES NOW and for writing in. Our research on The Foodie begins and ends at the location we shoot. So if we do have the same information as your blog then it only goes to prove that your research is as authentic as ours! Please keep watching The Foodie - it airs on Saturdays at 5:30 PM, Sunday 11:30 AM and 9:30 PM.
TEAM WEEKENDTIMES NOW
I am a Koli by birth so correct yourself its not research. Yeah and the presentation was like your script was my blog!
Also read: Give Your Verdict Readers!
I had mentioned about the Avare Hidikbele Sambar in my post on avare akki roti. This is a recipe I have made from what I tasted at my Kanadiga friends homes. Each one some how always made this dish for us when we visited them since its a speciality here in Blr till I could even predict the menu koshimbari, payasam, rice with tomato rasam, this sambar and curd rice.
The name Avare Hidikbele Sambar comes from the fact that the avare kaalu/seeds are soaked in hot water overnight and then deskinned in the morning.
Here is my variation:
1/2 fresh avarekai seeds
2 onions chopped
1/2 cup grated dry coconut
lime sized ball of tamarind
2 inch piece of jaggery
2 green chillies
1 teaspoon Sambar masala powder
4 cups water
salt to taste
2 teaspoons oil
handful chopped cilantro
Firstly soak the fresh avarekai seeds in water enought to cover it overnight. In the morning when the skins have loosened deskin the seeds by pinching them off. Remember good things don't taste good without the slogging. How food can get even lazy bums to work! The peeled dal is called Hidikbele.
Now to prepare the masala. Begin by heating the oil and frying the onions till translucent. Add the grated dry coconut and fry a bit. Now in go the chillies and sambar powder. Leave it to cool.
Meanwhile soak the tamarind and jaggery in boiling hot water and let it stand. We will come back later to extract the pulp once the masala is ground.
Put all the fried masala that has cooled by now and salt into a mixer and grind to a paste.
Then in a pressure cooker mix the masala with the peeled avare dal add all the water till covered well. Cook for 3 whistles or about 20 mins.
While the cooker is working extract the tamarind pulp and keep ready.
Open the cooker add the tamarind and jaggery pulp mix lightly so as not to crush the dal. Boil just once to blend it well top up with chopped cilantro. The Avare Hidikbele Sambar is ready to eat. This sambar can be enjoyed with the untraditional combination of a soft fresh homemade bread as you see in the picture like I did or lacy appams.
The bread you see is the Mumbai pao I had made. I had forgotten to add salt in the dough but since I ate it with this sambar it just absorbed the gravy and tasted superb.
Monday, January 29, 2007
Friday, January 26, 2007
My heart for my India, I Love my India.
1 kg carrots (grated)
1/2 kg sugar
4 tablespoon ghee
1/4 teaspoon cardamom powder.
pistachio to decorate.
Thursday, January 25, 2007
Cheese chili rolls
Garlic Chutney Swirls
Wednesday, January 24, 2007
Bagfuls are brought home. Then the household sits together to separate the beans from the pods with a lot of chattering and joking going on. The next few days it is endless avarekai recipes. It goes with veg, non-veg, dosa, roti may be a sweet too. Its my second year here and I have come to love the special avarekai sambar but first the roti recipe is shared here.
After cleaning all the avarekai where do the waste pods go. To the dustbin? No they are displayed in a pile thrown on the pathways leading to their home as if to proclaim that We are feasting on avarekai! Forgive the civic sense as most of the other times they have pretty rangolis there.
This recipe is very generously shared with us by Usha aunty my neighbour. In return she has asked for a print of this post as she has an aversion to computers and will never read it online. She being a school teacher in the past reflects in the way she explains to me everything about avarekai.
1 cup boiled avare kaalu.
1 cup rice flour
coriander as much as you like
water to mix just a little bit
salt to taste
Mix all the ingredients and keep ready. Oil a pan and line this mix in a thin layer on it. Cook till done. Add little more oil to separate it easily from the pan. Lo! the avare kaalu studded akki roti is ready to eat with chutney of your choice.
Tuesday, January 23, 2007
Since then till now I have tried to make some unique tasting chocolates but like there are the wine tastings this chocolate has to be eaten my way.
Once the chocolates are made place them on a well decorated serving dish. Gingerly pick up the tiny rock but quickly put it on the tongue and slowly roll it around. It is a very adult taste nothing like you have tasted before. The chocolate layer melts instantly then the sugar releases from the ginger with the spice just lighting up your taste buds. Lastly you really feel gingery. Chew the ginger now it will do you a lot of good in this weather. He.....heee.heeeee.....
Uncle M has a discerning taste for chocolates now it was my turn to introduce him to a new taste. He says he has feasted on many different types of chocolates even the bitter dark chocolates. But the taste he remembers is of Crystalised Ginger Roches I had made for him.
Disclaimer: Let me tell you the truth. I am no chocolatier. I have written the above highlighted para for my love of the mystery and emotions associated with chocolate credits to the movie CHOCOLAT and the yummylicious Johnny Depp!!!
Thanks to Rosie of What's the recipe today Jim? for hosting this event and to Indira of Mahanandi for the idea.
1/2 cup thick Grated Ginger
1/2 cup sugar
1 teaspoon water
100 gms milk chocolate bar
Hummm ....Are you ready~~~~ all chocolatiers-to-be by the end of this.
Take a pan place on slow heat. Mix grated ginger and sugar and add into the pan. Add a teaspoon of water. The sugar should melt and when it starts boiling keep stiring. It should not caramelize. It should just start crystallising on the edges of the pan. While its still syrupy put off the heat. In a few moments the ginger will be coated with sugar. The color of ginger will lighten at this stage. It cools of real fast.
Now in a double boiler melt the bar of milk chocolate. Remove from heat once completely melted. Add in the crystallised ginger. and mix with a fork lightly so that the ginger holds its shape yet gets coated with chocolate completely. Lift up the mix and lay it out in a nonstick tray in bits. Do not shape them. It should look like little rocks i.e roches. Refridgerate for an hour. Your Crystallized Ginger Roches are ready to enjoy!
Monday, January 22, 2007
Friday, January 19, 2007
- Chavlachi Roti
- Pivli Dal
- Chavlachi Pheni (to post)
- Barik Methi Moog Dal
- Tomatochi Bhaaji
- Papdichya Shenganchi Bhaaji
Hummm....This post has to be posted today especially for my friends Vinaya, Sanket and others who might just stumble on the blog. I was talking to Vinaya long distance today and trying to catch up when she mentioned she had stumbled on a blog. It got her guessing this is not Anjali or is it really. Then some reference put things in perspective. Alright first thing from me this blog is not a in-the-closet one ;). Yet I do express my feelings a lot more here than when I talk. One thing I have to declare here for most of my close friends that I am still vegetarian and that I do not live a closet non-vegetarian life......hahaha....I see stuff being thrown at me. If youre Indian you know what I'm talking about.
1/2 kg fresh double bean pods
1 cup fine chopped onions
1/2 teaspoon turmeric
1 teaspoon garlic crushed
2 potatoes diced
1-2 green chillies
1 teaspoon Koli masala Or (1/2 teaspoon Kala masala+ 1/2 teaspoon red chili powder)
1-2 inch piece of jaggery
1 table spoon oil
salt to taste
Heat the oil in a flat pan add the chillies stir then add onions fry till transluscent after that add the garlic and fry a bit. Now add the Koli masala or the kala masala, red chili powder and turmeric. Stir for 2 mins. Add the potatoes and chopped double beans. Make sure it is mixed well after adding salt. Cover and cook till done after mixing in the jaggery. It should cook pretty well without water but just in case it goes dry and the potatoes still are half cooked sprinkle just little bit water cover and cook.
You might have noted that Aaji's hand is free on oil even at her age and she loves a generous layer of oil on the bhaajis. I love it too for a change. Else I always measure 2 teaspoons for 2, per meal. She also wanted to garnish this bhaaji with coconut but I stopped her as the Tomatochi Bhaaji had loads of it and that was enough in a single meal.
Thursday, January 18, 2007
No way ...No way with all the high profile visits in the last two days at work. The president of a southwestern European country inaugurated the Learning Center on our campus and the other a Finance minister of an Isle in the Atlantic had lots on his mind. Its been bussssy.
I was able to post for the last two days as I had drafts ready with me. So for this one the mugshot will come later (OMG, it took me more than 5yrs to add the pix here!) however for now sharing the picture of bed linen I embroidered in the last lonely six months here. Aleast something to do with bed if not with tea!
I got thinking on the bus. How about a post on Kora Cha. This type of tea is made in every Koli home as milk is not abundant in Thal. It is a sweet fragrant tea brewed early in the morning used through half the day. I remember the tips my grandma gave never wash a china cup with detergent. It affects the taste of the tea. It should just be rinsed in hot water to clean after use.
Alright straight to the tea now.
3 teaspoons sugar
1 cup water
1/4 teaspoon tea (any strong flavoured tea)
few strands of fresh or dried Lemon grass
1 bit piece of ginger mashed
First boil the water with sugar. Later add the tea and brew. Lastly add the lemon grass and ginger and boil. It should not be boiled for more than 5 mins or steep it in the tea. Strain and sip the fragrant spicy tea in your best china but remember never clean your tea cup with detergent. Yet another culture thing when drinking tea you got to pour it out in the saucer and sip it with a noise like bruhhhh..bruuuuhhh to show you appreciate it to one who made it for you. Smile.
Wednesday, January 17, 2007
This is part of the seashore which is used like a utility area by the Koli community. Their life entirely depends on the sea. At the end you see a man walking with a stick in that direction there is a virgin beach unfortunately I did not have the time to walk up to that end to shoot it. May be another time
Tuesday, January 16, 2007
Monday, January 15, 2007
Friday, January 12, 2007
Barik Methi or Baby Fenugreek is available in plently in coastal areas as they have sandy soil. My Aaji grows it in her patio and sells it too if she grows in plenty on certain days. Lots of people in the village ask for it when they abstain from eating fish.
This is how she grows it:
Day 1: Soak seeds to be planted overnight in water.
Day 2: Prepare a basket in which she will grow it. It consists of lowest layer of pebbles, next red mud and the topmost with sand from the seashore. Wets the earth at night with water.
Day 3: Sows the seeds with brisk hand movement in a ramdom fashion on the earth. Covers the basket with a wet cloth.
Day 4: Allows to germinate for a day.
Day 5: The methi starts showing baby leaves.
Day 6: By Now they would grow to a height of 4-5 inches. This is when Barik Methi is picked for this Bhaaji.
This cycle works well in the hot summer months very well in coastal Maharashtra. If you are trying it elsewhere it is a good idea to first get the seeds germinated and then transfer to any soil which holds water scantily.
Once you have the baby methi ready and plucked clean clarefully with plenty of water. Since the entire plant is to be used it tends to retain some dirt. Save the well washed Barik Methi and drain on a mesh.
Here is Aaji's recipe for Barik Methi cooked with deskinned Moog Dal.
10 to 12 bunches Barik methi (bought out)
1/2 cup split deskinned green lentils
2 cups long chopped onions
1/2 tsp turmeric
Thursday, January 11, 2007
My Grand Aunt's Kitchen
In the second week of Nov 06 when I was in Mumbai for my Uncle M I had the chance of visiting my Grand Aunt/ Aaji. I took some pictures. It was a bit akward don't know why. May be because I had taken everything there for granted. May be because Thal was going to be exposed to the world. May be I still wanted it to stay protected as a secret place. Just may be I am not able to understand why?
Tuesday, January 09, 2007
Now we strategized on a few things:
- Me to take over the kitchen so that my aunt would be free to be at Uncle M's beck and call.
- Cuz S to do accupressure for uncle M twice a day and help him with the physiotherapy.
- My Dad to give Yogic therapy like ashtanga yog and pranayam.
- We would follow the diet precribed by the dietician that was helping Uncle loose weight and yes weight was one of the culprits in his case.
- Never to make him feel he is ill.
- To cook the same food for all.
Finally here is the recipe:
1/2 kg baby potatoes
1 teaspoon salt
100 gms Cheddar cheese
oil to fry
Monday, January 08, 2007
I have been one crazy baker last weekend and am certified as a pro by my friend a Chef who does continental . So now you know what I have been upto. I made Christmas cake long after New year's celebrations were over and let me take a deep breath ....I baked my first white bread after I read about it on Anita's A Mad Tea party.
The chef picked up the loaf tapped it a bit, plucked a morsel and smelt it, GOOD he said. He loved the cake too and did not believe it was eggless.
Now I am going to rest on my accolades only until the weekend....I am hooked to baking.....pictures to follow.
Thanks Anita and Archana (Spicyana) for renewing my interest in baking.
Updated pictures on 11/01/07. Since I din't have a loaf tin I used a cake tray to bake the bread so it is not shaped like a sandwhich bread but it was yummy.
Friday, January 05, 2007
1 cup rice
1/2 cup grated coconut
1 inch ginger piece shredded
1/2 teaspoon urad dal
few curry leaves
1/2 teaspoon mustard seeds
1 tablespoon oil
2 chopped chilies
pinch of asofeotida
salt to taste.
1 1/2 cup water.
Samo seeds or Foxtail millet or Vari is a largely popular seed consumed as replacement for rice during fasting days. We are past the first...
A typical meal at Gondavale temple would be Bajarichi Bhakari, Bhaat, Brinjals with crushed peanuts, Aamti, buttermilk, salt on the s...
Many years ago, for the first time I read about Eeya Chombu on this lovely blog called Saffron Hut . I was totally smitten by this ...
The scene at home today. Jagdish, our carpenter is here to help me refurbish some furniture. He was working in our home when Arvi fel...
I was a kid in the time of black and white TV when on one sunday afternoon I saw this punjabi lady make this dish on TV. After that many a ...
Coming Back to blogging is a homecoming for me. It has to be with something special for this post. I had experimented on making Brun Pao. T...
Hagalakayi Gojju or Bitter Gourd Relish If you are North Indian after reading the title you are in splits, I can see that. To add to...
I would attribute my families love for trying new vegetables to our neighborhood Bora Bazaar in Fort, Mumbai as much as to our neighbor...
In Karnataka if you ask most people what is their favorite type of sambhar you will get an echo of Chakota Huli as the answer. Most people o...
Most of the pumpkin was made into a huge pot of Bakar bhaaji when friends and cousins visited. I had kept a wedge of pumpkin for raita...