Wednesday, November 21, 2007
Tuesday, November 20, 2007
I was trying the chef guideline to get a flat cake top by lifting the cake batter on to the sides. But I didn't do it right so you see the depression in the middle even though the cake had risen well.
I had served with Fig Sauce.
Monday, November 19, 2007
2 cup grated bottle gourd
1/4 cup sugar
1/4 cup khava/ condensed milk solids
2 tablespoons ghee/ unclarified butter
2 teaspoon charoli nuts or any other
I like my halwas rich always. So here is how we do it. Heat ghee and fry the khava till pink. To this add the sugar and stir till molten. Do not let sugar caramelize. At this point take the grated doodhi that would be watery and squeeze out the water as much as you can. Pack it tight in the measuring cup add this grated Doodhi to the khava sugar mix and keep stirring. When the Doodhi Halwa leaves the sides of the vessel and forms a mass in the center its a signal to put off the heat. This might take 20 mins max. Decorate with charoli nuts for the old world charm or any other nut of your choice.
Doodhi halwa can be enjoyed warm with Vanilla icecream or chilled just a bit on its own. My version is quite gooey if you like it that way.
Also try Jugabandi's microwave version and Suma's lighter version.
Friday, November 16, 2007
There are forums to fight plagiarism, I scream, you scream and it just ends there. Lately however my sitemeter gives me a good insight into how plagiarism happens. Someone searches on this blog, many times not another blogger. Then the treasure hunter sends the recipe to a blogger requesting to post the recipe with some creativity from the pirate. I say to myself, "Good we are seeing new creations in the blog world" and mind you without a word of acknowledgement. Then my blogger friends will ask for proof to take action. I am sick and tired of the same game. I do not want to waste my precious energy on such things.
Wednesday, November 14, 2007
We went on a 5 day tour last week covering South /West Karnataka. We enjoyed the typical Southern fare only to return home with a craving for Marathi food. What can be more Marathi than thalipeeth. We returned home in the morning hours so it had to be a filling one as we planned to catch up on sleep post breakfast as we had travelled all night in a bus and we had fatigue.
1/2 cup of five flours ( rice, wheat, chickpea, finger millet, pearl millet)
2-3 green chilies (I used ripe red chilies)
2 handfuls chopped cilantro
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon red chili powder
1/2 teaspoon red turmeric powder
1/4 teaspoon asafoetida
2 cups water
Happy Childrens day to all the kids as well as the adults for I know all adults wish they could be kids again!
All my kiddos, Pranav, Anushka, Anshika, Nirbhay and Sujal.
Have fun. (@)>--
A Marathi saying for this day:
LahaN_PaN Dega Deva Mungi Sakhare_cha Rava.
Which means: God give me the humility of an ant so that I can enjoy the sweetness in life.
My friend Vinaya tells us thalipeeth is called sthaalpishtashtakam in Sanskrit. I guess sthaal means place-pishta means carbohydrates-shtakam means pancake. Vinaya is the broken sandhi correct? I haven't studied sanskrit but love to play with the words. If I am wrong thank me for a laugh, I know you will.
hey! a very good try indeed. (A: Thats my friend ). The break was suchsthaala (thaali)+ pishta (peeth /carbs) + ashtakam ( eight verse poem)It was actually a eight verse poem which described how intricate and interesting the process of making a thalipeeth is.. grains are roasted at different heat levels ( some more, some less) how they are ground on a "jaate", and how a lovely thalipeeth is made, which tastes divine with loni. I guess the poet must have been a foodie himself, and just might have a food blog of his/her own in those days.
Tuesday, November 13, 2007
Diwali celebrations are over and people are complaining of overeating all the sugar rich and fat laden food. This cucumber salad is a perfect antidote for the Diwali mania. We had this salad with boiled corn on the cob.
2 big cucumbers peeled and sliced
1/2 cup shredded cabbage
1 big handful fresh cilantro leaves
1 green chili
3-4 cloves garlic
1 tablespoon Mayo (I used eggless)
1/2 teaspoon sugar
salt to taste.
In a salad bowl put the sliced cucumbers and cabbage to chill for 20 mins this will lend the crunch. Meanwhile in a mortar and pestle coarse crush the cilantro, green chili and garlic. Remove the cucumber bowl add the coarse crushed herbs, sugar, salt and mayo. Mix well to get an even coating. Serve immediately.
This perfectly crunchy salad livened by the spice of green chili, cilantro and garlic accompanied with boiled corn on the cob is just what one would enjoy most post all the festivities.
Thursday, November 08, 2007
These Chiroti are coming your way MJ Kaka in celebration of your spirit to fight the odds and for beating them out. We all wish you and Aruna Kaki will be able to continue with your treks to the Himalaya just like the last 18 years once again.
Love to all my family and friends !!!
Wednesday, November 07, 2007
It is such a pleasure to listen to Roopa talk about everything around her and that affects the common man. Even J Nath felt proud of his daughter as he was listening to the discussions we were having, oscillating between health, medicine, alternative medicines, her time with the tribals, spiritualism, music, painting etc. Yes were with them for atleast 6 hours. Dad got up from the sofa twice in an attempt to leave, as he does not like to stay on at any place till the host feels discomfort. Each time J Nath would ask him to stay on longer. Post lunch he got the tea made and served us the famed Ginger biscuits from Kodi. While we enjoyed the hot tea, it was fun to hear a brief on the painter's life from him. He is childlike and a great storyteller. I was watching him as he talked animatedly about life before Mumbai happened and and now the reclusive life he leads along with Jayaji in Kodi.
This arabi preparation is among the best I have tasted. It can be served as a starter not only that it can be made in advance and hence an ideal recipe for a party.
Tuesday, November 06, 2007
Monday, November 05, 2007
Friday, November 02, 2007
Our friend Gauri Dutt has adopted the bong culture credit to her husband, Shom . Lately her sasural Kolkata has been in news due to the celestial body observed in the area. So when I opened that packet she sent me with her Dad, Uncle Dheer, I exclaimed, "Is this an extra terrestrial specimen. A closer look told me it was a special gift from my fave chikki shop , I had written about earlier, a Maganlal's creation. At Maganlal's they are not just visionary they push themselves to create new delites like these. If you haven' t guessed what it is by now, let me be explicit. It is a chikki, Dud! If you knew that one, tell me what variety is it ? Well it is the black sesame seed chikki. Ain't they innovative! To read all about the benifits of black sesame seeds click here.
When I was on a weight loss program back in 2002. My dietician had prescribed 2 teaspoons of black sesame seed for snacking for my 4 o'clock hunger. She guides Miss India's too so this is a much tried and tested prescription. It helps prevent hairloss during weight reduction, provides fiber and satiates hunger she said. Gosh it reminds me of days when I was the fittest with glowing skin and hair and P showered compliments on me. Can history be repeated?
Anjali Koli (Featured on Food Maula, Loksatta 7 Jun 2019) This is an online translation of the original published in Marathi. https://...
Some pictures are so enticing that you are compelled to try that recipe. Nags, of Edible Garden had got me with those Pull ap...
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 ...
It was a weekend and as usual baking time for me. I started baking at 10 pm while I was watching TV. The proofing cycle takes really long ...
Its been lying in the draft for 2 months yet din't get fungus on it. So when I have time will write the recipe. Someone had written abo...
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...
A typical meal at Gondavale temple would be Bajarichi Bhakari, Bhaat, Brinjals with crushed peanuts, Aamti, buttermilk, salt on the s...
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 ...
These are the crunchy ones I made when I posted first. I fell in love with the pictures on Cream Puffs in Venice: The Month of Bread: ...